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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

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Green Beans with Lemon Zest

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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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Ribbonized Potato-Leek Gratin

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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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Stuffed Vegetables with Couscous

by Lékué

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Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

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Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

by Bon Appétit

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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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Apple and Sweet Potato Saute

by KitchenAid

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Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

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Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

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Teriyaki Vegetable Skewers

by Tom Douglas

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

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

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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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Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon

by Staub

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Acorn Squash

by Wolfgang Puck

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Honey-Glazed Carrots

by Sansaire

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Garlic Sweet Potato Mash

by Kenwood Electrics

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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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Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

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Roasted Farmer’s Market Vegetables

by E’Cucina Home

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Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & David Chang

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Green Beans with Crispy Spiral Onions

by Kyle Weber

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Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

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Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

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Stir Fried Broccoli

by Fagor

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Mashed Maple Sweet Potatoes

by Cuisinart

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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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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Brussels Sprouts with Bacon

by Wolfgang Puck

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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