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Side Dishes

Rice Pilaf

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, Eating Local

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

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Glazed Spiral Root Vegetables

by Kyle Weber

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Parsnip and Apple Mash

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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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Black Bean Confetti Rice

by Fagor

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Green Beans with Crispy Spiral Onions

by Kyle Weber

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Stuffing with Fennel Sausage and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

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Classic Mac and Cheese

by Fagor

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Stir Fried Broccoli

by Fagor

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Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

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Tabbouleh

Tested and perfected in the Sur la Table kitchen

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Perfect Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Mashed Sweet Potatoes

by Wolfgang Puck

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

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Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

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Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

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Carmelized Carrots

by Le Creuset

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Southern Sweet Potato Fries or Chips

by E’Cucina Home

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Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Greenbeans with Bulgur and Cranberries

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, Knives Cooks Love

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

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