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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Grilled Tomatoes with Pesto

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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Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

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Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

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Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

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Potato Leek Gratin

Tested and perfected in the Sur la Table kitchen

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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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Mashed Sweet Potatoes

by Wolfgang Puck

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Parsnip and Apple Mash

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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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Black Bean Confetti Rice

by Fagor

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Sous Vide Asparagus

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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Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Sweet Potato Fries

by Waring Pro

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Risotto alla Milanese

by KitchenAid

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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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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

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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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing

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Greenbeans with Bulgur and Cranberries

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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Apple and Sweet Potato Saute

by KitchenAid

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Yukon Chips

By Breville

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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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Potatoes au Gratin

by Sur La Table & Ben Witten

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing

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Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

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Apple and Ginger Spiced Sweet Potatoes

Tested and perfected in the Sur la Table kitchen

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Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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Glazed Spiral Root Vegetables

by Kyle Weber

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Himalayan Salt Slab Asparagus

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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Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

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Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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