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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Honey-Glazed Carrots

by Sansaire

Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Stuffed Butternut Squash

by Jacques Pépin

Asparagus with Egg and Crispy Pancetta

by Sansaire

Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Glazed Spiral Root Vegetables

by Kyle Weber

Swiss Chard au Gratin

by Jacques Pépin

Teriyaki Vegetable Skewers

by Tom Douglas

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Stuffed Vegetables with Couscous

by Lékué

Roman-Style Artichokes

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Broiled Tomatoes with Garlic and Thyme

by Wolf

Pommes de Terre Sarladaise

by Wolfgang Puck

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Steam-Grilled Spring Vegetables

by Staub

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

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

Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

Acorn Squash

by Wolfgang Puck

Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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