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

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

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

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)

Stars: 0.0

Crispy Traditional Potato Pancakes

This yummy potato latkes recipe was adapted from Jewish Cooking in America by Joan Nathan.

Adapted from Jewish Cooking in America by Joan Nathan.

Stars: 0.0

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

Stars: 0.0

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.

Stars: 0.0

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

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

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

Honey-Glazed Carrots

Sansaire

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

Fluffy Mashed Potatoes

The russet potato, also known as the baking or Idaho potato, has low moisture and high starch, qualities that yield wonderfully light, fluffy mashed potatoes.

Tested and perfected in the Sur La Table kitchen

Stars: 0.0

Potato Leek Gratin

From the onion family, leeks are a wonderful sweet addition to potato gratin and an interesting substitute for onion.

Tested and perfected in the Sur La Table kitchen

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

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

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

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

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

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

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

Thyme-Scented Potato Gratin

This elegant side dish classic is a crowd pleaser for any occasion.

Tested and perfected in the Sur La Table kitchen

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

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

Roasted Sweet Potato Puree in the Pressure Oven

Wolfgang Puck Worldwide Inc., (c) 2010

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

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

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

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

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

Stars: 0.0

Ribbonized Potato-Leek Gratin

Kyle Weber

Stars: 0.0

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

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

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

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

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

Truffle Mashed Potatoes

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

Tested and perfected in the Sur La Table kitchen

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 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

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

Stars: 0.0

Canterbury Organics Rosemary Sage Dressing

The perfect side for your next harvest feast or autumnal get-together, Canterbury Organics’ Rosemary Sage Dressing mix makes it easy to create a delicious, all-natural herb stuffing that pairs perfectly with the savory flavors of fall.

Canterbury Organics

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

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

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