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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Steam Grilled Spring Vegetables

by Staub

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Ribbonized Potato-Leek Gratin

by Kyle Weber, Assistant Buyer for Sur La Table

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Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing

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Brussels Sprouts with Bacon

by Wolfgang Puck

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Tested and perfected in the Sur la Table kitchen

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing

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Sweet Potato Fries

by Waring Pro

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Apple and Sweet Potato Saute

by KitchenAid

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

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Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

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Creamy Gruyere and Parmesan Risotto

by Fagor

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Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Stir Fried Broccoli

by Fagor

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Oven Roasted Cauliflower

by Le Creuset

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Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

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Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Green Beans with Crispy Spiral Onions

by Kyle Weber, Assistant Buyer for Sur La Table

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Classic Mac and Cheese

by Fagor

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing

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Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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