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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Honey-Glazed Carrots

by Sansaire

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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

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

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

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

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

by Staub

Green Beans with Crispy Spiral Onions

by Kyle Weber

Acorn Squash

by Wolfgang Puck

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

Fresh Corn Soufflés

by Jacques Pépin

Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

Tabbouleh

Tested and perfected in the Sur la Table kitchen

Yukon Chips

By Breville

Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

Roasted Garlic and Herb Smashed Potatoes

by KitchenAid

Potatoes au Gratin

by Sur La Table & Ben Witten

Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Brussels Sprouts with Bacon

by Wolfgang Puck

Black Eyed Peas with Collard Greens

Recipe developed for Sur La Table’s Cooking Classes

Haricots Verts with Herbes de Provence

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

Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Oven-Roasted Potatoes and Onions

by Jacques Pépin

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