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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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Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Roasted Acorn Squash with Maple Glaze

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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Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

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Glazed Spiral Root Vegetables

by Kyle Weber

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

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Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

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Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Root Vegetables

by Le Creuset

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Sous Vide Asparagus

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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Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Tabbouleh

Tested and perfected in the Sur la Table kitchen

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Steam-Grilled Spring Vegetables

by Staub

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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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Pommes de Terre Sarladaise

by Wolfgang Puck

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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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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Apple and Sweet Potato Saute

by KitchenAid

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Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Fluffy Mashed Potatoes

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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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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Stuffed Vegetables with Couscous

by Lékué

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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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Black Bean Confetti Rice

by Fagor

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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