Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Sur La Table Cookware Sale

up to 69% off

Side Dishes

Rice Pilaf

Comforting and adaptable, the pilaf method produces a wonderfully fluffy, seasoned rice side dish.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Garlic Sweet Potato Mash

If you enjoy the taste of garlic mashed potatoes, you’ll love this unexpectedly delicious combination.

Recipe courtesy of Kenwood Electrics

Stars: 0.0

Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

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

Stars: 0.0

Grilled Corn with Chipotle Butter and Cilantro

Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter.

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

Stars: 0.0

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

Stars: 0.0

Broccoli Rabe with Garlic and Almonds

Broccoli rabe resembles broccoli however the buds do not form a head and the only edible parts are the leaves, buds and stems. Broccoli rabe has a slight bitter flavor and tends to pair well with stronger flavors, such as garlic, lemon and almonds.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Honey-Glazed Carrots

Sansaire

Stars: 0.0

Sweet Peas with Bacon and Wild Onions

Season your veggies with salty bacon, herbs and fragrant onions in this delicious side dish.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Apple and Ginger Spiced Sweet Potatoes

A comforting side dish staple made fall-festive with tangy apple and ginger.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and Perfected in the Sur La Table Kitchen

Stars: 0.0

Fennel Potato Gratin

Fennel, scallions and pecorino cheese make this gratin recipe a flavorful alternative to ho-hum potato dishes. Our rustic Italian Bakers are the perfect serving vehicle for this dish.

Joel Gamoran

Stars: 0.0

Brussels Sprouts Kimchi Puree and Bacon

Roasted Brussels sprouts tossed with bacon and served upon a bed of tangy Napa cabbage kimchi.

Recipe by David Chang, courtesy of All-Clad.

Stars: 0.0

Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Quickly add color, crunch and a touch of sweetness to your meal with this delicious side dish.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Stuffed Artichokes with Pine Nuts and Currants

With their leaves spread to embrace the filling, these hefty artichokes resemble pompom chrysanthemums — a reminder that they are in fact flower buds. Stuffed with garlicky focaccia crumbs, a single one makes a satisfying lunch.

Janet Fletcher

Stars: 0.0

Haricots Verts with Herbes de Provence

Herbes de Provence is a blend of dried herbs frequently used in Southern French cooking, and always contains thyme, savory, marjoram and oregano in equal proportions. Lavender flowers are often added and occasionally lesser quantities of other herbs can be included.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Down-Home Cornbread Stuffing

Stuffing is one of the most popular side dishes on the Thanksgiving table. In this recipe, the combination of rustic corn bread, tart apples, and smoky bacon will make it your family’s new favorite.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Roasted Fall Vegetables with Farro

In this recipe, a chocolate stout is added to provide an additional level of richness and bitterness to the farro and also pairs well with the sweetness of the vegetables.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Parsnip and Apple Mash

The sweetness of apples brightens the earthiness of parsnips in this classic combination.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Mascarpone Polenta

Polenta doesn’t have to be difficult. This recipe takes only minutes and is simple enough for all levels of cooks. Our multifunctional Cast-Iron Oval Oven takes the headache out of this and many other recipes.

Joel Gamoran

Stars: 0.0

Sous Vide Asparagus

Cook bright, flavorful asparagus with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Glazed Spiral Root Vegetables

Kyle Weber

Stars: 0.0

Slow-Roasted Tomatoes with Oregano and Feta

Baking tomatoes slowly in a low oven caramelizes their sugars and concentrates their sweetness. They remain moist—not chewy, like sun-dried tomatoes—but with their flavor intensified. Strew them with grated feta while they are warm and serve them with lamb chops, roast chicken, or a bulgur pilaf. Andrew Brait, who...

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

Stars: 0.0

Grilled Tomatoes with Pesto

This recipe yields more pesto than you need for the tomatoes, but why make just a little? You will have enough pesto left over to sauce ¾ pound of pasta the next day, a head start on dinner for four.

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

Stars: 0.0

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

Stars: 0.0

Sous Vide Brussels Sprouts with Pearl Onions

The color and flavor of cooking vegetables using sous-vide technology is unparalleled to standard cooking methods.

Sansaire

Stars: 0.0

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

Dressed with Meyer lemon–infused olive oil, this salad can be served as a first course or as a side dish. Meyer lemons, thought to be a cross between a regular lemon and a Mandarin orange, are especially fragrant, juicy and sweet.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

Stars: 0.0

Sweet Potato Fries

Sweet potato fries add color and a touch of salty-sweetness to hamburgers, fish and chips or even Thanksgiving dinner.

Waring Pro

Stars: 0.0

Roast Acorn Squash with Maple Glaze

Easy to make, this classic squash is simple, delicious autumn goodness.

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

Stars: 0.0

Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Roasted Root Vegetables in the Pressure Oven

Bursting with color and flavor, root vegetables are easy to cook in a pressure oven.

Wolfgang Puck Worldwide Inc., (c) 2010

Stars: 0.0

Tuscan Kale with Pine Nuts and Golden Raisins

The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe or spinach by the same method.

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

Stars: 0.0

Greenbeans with Bulgur and Cranberries

A staple in Mediterranean and Middle Eastern cuisine, Bulgur is a versatile ingredient and perfect for breakfast, lunch and dinner.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Yukon Gold Potato Salad

Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Stephanie Piché - Caterer

Stars: 0.0

Steamed Asparagus with Citrus Vinaigrette

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Stars: 0.0

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

Stars: 0.0

Stuffed Vegetables with Couscous

Filled with nutrients and flavor, this colorful and hearty dish will satisfy the entire family.

Lékué

Stars: 0.0

Apple and Sweet Potato Saute

KitchenAid

Stars: 0.0

Mushrooms with Garlic and Parsley

Serve these garlicky tapas solo or as a tasty accompaniment to grilled steak or burgers, scrambled eggs or a toasted baguette.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

With a little chopping of herbs and garlic, you can step up your everyday roasted potatoes to something special. Lemon zest and parsley add sparkle, and the generous coating of olive oil helps ensure crispness.

Sarah Jay and Sur La Table, Knives Cooks Love (Andrews McMeel)

Stars: 0.0

Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

Carpaccio, reinterpreted. Your favorite summer veggies take center stage in this raw dish.

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

Stars: 0.0

Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

Stars: 0.0

Green Beans with Lemon Zest

Brighten up the season’s crisp green beans with citrus for simple, fresh deliciousness.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Tagliatelle with Asparagus, Prosciutto and Parmesan

Fresh asparagus provides the perfect balance to this delicately salty, creamy sauce.

Tested and perfected in the Sur la Table Cooking Class Program.

Stars: 0.0

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

Stars: 0.0

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Close