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Le Creuset Honey

Vegetables

Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing

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Glazed Rutabaga Wedges

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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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Truffle Mashed Potatoes

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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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Stuffed Vegetables with Couscous

by Lékué

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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

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Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

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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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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Mushrooms with Garlic and Parsley

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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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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Garlic Sweet Potato Mash

by Kenwood Electrics

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Potato Mash with Braised Cabbage

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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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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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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Parsnip and Apple Mash

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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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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Sweet Potato Fries

by Waring Pro

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Brussels Sprouts with Juniper and Pancetta

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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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

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Glazed Spiral Root Vegetables

by Kyle Weber, Assistant Buyer for Sur La Table

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Green Beans with Crispy Spiral Onions

by Kyle Weber, Assistant Buyer for Sur La Table

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Apple and Sweet Potato Saute

by KitchenAid

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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 developed for Sur La Table’s Cooking Classes

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