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Staub White and more

Side Dishes

Rice Pilaf

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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Apple and Ginger Spiced Sweet Potatoes

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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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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Sweet Potato Fries

by Waring Pro

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Stuffed Vegetables with Couscous

by Lékué

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Spiralized Coleslaw

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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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

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Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

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Risotto alla Milanese

by KitchenAid

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Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

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Roasted Root Vegetables

by Le Creuset

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Mashed Sweet Potatoes

by Wolfgang Puck

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Fluffy Mashed Potatoes

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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Black Bean Confetti Rice

by Fagor

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Yukon Chips

By Breville

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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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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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Honey-Glazed Carrots

by Sansaire

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber, Assistant Buyer for Sur La Table

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Steam Grilled Spring Vegetables

by Staub

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Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

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Tabbouleh

Tested and perfected in the Sur la Table kitchen

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Potatoes au Gratin

by Sur La Table & Ben Witten

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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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Green Beans with Crispy Spiral Onions

by Kyle Weber, Assistant Buyer for Sur La Table

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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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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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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Tagliatelle with Asparagus, Prosciutto and Parmesan

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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