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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

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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

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Tabbouleh

The classic light and refreshing Middle Eastern salad is bright with fresh tomatoes, cucumbers and fresh herbs.

Tested and perfected in the Sur La Table kitchen

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur La Table kitchen

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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)

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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

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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)

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Perfect Cranberry Relish

Add some color and spice to your holiday feast with this citrusy relish that has a hint of ginger.

Tested and perfected in the Sur La Table kitchen

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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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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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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)

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Steamed Asparagus with Citrus Vinaigrette

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Potatoes au Gratin

Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.

Ben Witten, Resident Chef at Sur La Table Brewery Blocks, Portland, OR.

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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

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Roasted Sweet Potato Puree in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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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)

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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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Black Beans (Frijoles)

This essential Latin-American dish is fragrant with toasted cumin and simple to prepare as a comforting main dish or quick side.

Tested and perfected in the Sur La Table kitchen

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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

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Caramelized Cabbage with Brown Butter and Bread Crumbs

We guarantee you’ve never had cabbage like this before. The perfect accompaniment for your holiday entrees, we’ll show you just how easy it is with the help of the versatile Sur La Table® Oval Multipan.

Joel Gamoran

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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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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

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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

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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)

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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)

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Grilled Peppers with Chimichurri Sauce

The renowned fresh, green Argentinean sauce and condiment complements grilled peppers with exceptional flavor.

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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Pommes Gaufrettes (Waffle-Cut Potatoes)

A mandolin with a fluted blade is the secret to creating the irresistible waffle design.

Tested and perfected in the Sur La Table kitchen

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Corn on the Cob with Flavored Butters

Corn on the cob, the classic American summer vegetable, can be boiled, grilled, or steamed. But steaming is the best way to preserve its pure corn flavor and toothsome texture. A shallow steamer, steamer insert, or pasta insert for an 8-quart stockpot will hold up to 8 ears of corn comfortably. For an added treat...

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

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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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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

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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)

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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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Potato Mash with Braised Cabbage

Colcannon is a traditional Irish potato recipe and a particular St. Patrick's Day favorite. It’s made from cabbage or kale, with milk, butter, cream, salt and pepper and served as an accompaniment with ham or Irish bacon.

Tested and perfected in the Sur La Table kitchen

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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

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Granny Smith Apple and Smoky Bacon Stuffing

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

Tested and perfected in the Sur La Table kitchen

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Truffle Mashed Potatoes

Truffles impart luxurious, earthy notes to these wonderfully fluffy mashed potatoes.

Tested and perfected in the Sur La Table kitchen

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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

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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

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Ribbonized Potato-Leek Gratin

Kyle Weber

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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

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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

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Carrots with Lemon and Parsley

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

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Pommes de Terre Sarladaise

This common French pantry staple enhances the earthy flavor of skillet-fried potatoes and gives them a lovely tender texture and crispy edge. The fresh parsley perfectly compliments the flavors and brightens the dish.

Wolfgang Puck Worldwide Inc., (c) 2010

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Black Sesame Green Beans

Tested and Perfected in the Sur La Table Kitchen

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