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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Stuffed Vegetables with Couscous

by Lékué

Sweet Potato Fries

by Waring Pro

Oven-Roasted Potatoes and Onions

by Jacques Pépin

Roman-Style Artichokes

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Risotto alla Milanese

by KitchenAid

Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables

by Le Creuset

Mashed Sweet Potatoes

by Wolfgang Puck

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Tabbouleh

Tested and perfected in the Sur la Table kitchen

Sautéed Haricots Verts and Shallots

by Jacques Pépin

Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

Buttered Potatoes with Parsley

by Jacques Pépin

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Honey-Glazed Carrots

by Sansaire

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio

by Staub

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Ribbonized Potato-Leek Gratin

by Kyle Weber

Sweet Potato Gnocchi

by KitchenAid

Steam-Grilled Spring Vegetables

by Staub

Crispy Kale and Potatoes

by Greenpan

Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

Classic Mac and Cheese

by Fagor

Yukon Chips

By Breville

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Stuffed Butternut Squash

by Jacques Pépin

Green Beans with Crispy Spiral Onions

by Kyle Weber

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

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