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Cooking

KitchenAid Spiralizer Attachment

$99.95

New & Exclusive

Side Dishes

Rice Pilaf

Tested and perfected in the Sur La Table kitchen

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Apple and Ginger Spiced Sweet Potatoes

Tested and perfected in the Sur La Table kitchen

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Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur La Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and Perfected in the Sur La Table Kitchen

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Green Beans with Lemon Zest

Tested and perfected in the Sur La Table kitchen

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Fennel Potato Gratin

by Joel Gamoran

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Apple and Sweet Potato Saute

KitchenAid

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur La Table kitchen

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Glazed Rutabaga Wedges

by Janet Fletcher and Sur La Table, Eating Local

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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Corn on the Cob with Flavored Butters

by Marie Simmons and Sur La Table, Things Cooks Love

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Roasted Acorn Squash with Maple Glaze

by Janet Fletcher and Sur La Table, Eating Local

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur La Table kitchen

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Marie Simmons and Sur La Table, Things Cooks Love

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America, adapted for Sur La Table

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sarah Jay and Sur La Table, Knives Cooks Love

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Slow-Roasted Tomatoes with Oregano and Feta

by Janet Fletcher and Sur La Table, Eating Local

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

The bright flavors of thyme and Dijon are a perfect complement to fresh asparagus.

Tested and perfected in the Sur La Table kitchen

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Corn Soufflé with Red Pepper Sauce

by Cindy Mushet and Sur La Table, Art & Soul of Baking

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Yukon Gold Potato Salad

by Stephanie Piché

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Black Beans (Frijoles)

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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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur La Table kitchen

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Pommes Gaufrettes

Tested and perfected in the Sur La Table kitchen

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Mascarpone Polenta

by Joel Gamoran

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Tuscan Kale with Pine Nuts and Golden Raisins

by Janet Fletcher and Sur La Table, Eating Local

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Brussels Sprouts, Kimchi Puree and Bacon

by David Chang and All-Clad

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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur La Table kitchen

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Glazed Spiral Root Vegetables

by Kyle Weber

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Truffle Mashed Potatoes

Tested and perfected in the Sur La Table kitchen

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Potatoes au Gratin

by Ben Witten and Sur La Table

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Green Beans with Brown Butter & Pecans

You can also give Brussels sprouts this toasty, buttery treatment; just cook them longer for a tender bite.

Recipe courtesy of Sur La Table, 2008

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Perfect Cranberry Relish

Tested and perfected in the Sur La Table kitchen

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Roasted Fall Vegetables with Farro

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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Down-Home Cornbread Stuffing

Tested and perfected in the Sur La Table kitchen

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Honey-Glazed Carrots

by Sansaire

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Granny Smith Apple and Smoky Bacon Stuffing

Tested and perfected in the Sur La Table kitchen

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Asparagus Salad with Piquillo Peppers and Capers

Piquillo peppers from Northern Spain add a distinctly sweet, spicy and smoky flavor without heat to this delicious salad.

Tested and perfected in the Sur La Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Herb Spaetzle

Pronounced shpet’ zul, spaetzle is a delicious, comforting cross between a noodle and dumpling, and incredibly quick and simple to make.

Tested and perfected in the Sur La Table kitchen

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur La Table kitchen

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