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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Asparagus with Egg and Crispy Pancetta

by Sansaire

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

Teriyaki Vegetable Skewers

by Tom Douglas

Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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

Pommes de Terre Sarladaise

by Wolfgang Puck

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

Green Beans with Crispy Spiral Onions

by Kyle Weber

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

Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

Potatoes au Gratin

by Sur La Table & Ben Witten

Brussels Sprouts with Bacon

by Wolfgang Puck

Black Eyed Peas with Collard Greens

Recipe developed for Sur La Table’s Cooking Classes

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

Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Buttered Potatoes with Parsley

by Jacques Pépin

Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon

by Staub

Risotto alla Milanese

by KitchenAid

Sweet Potato Gnocchi

by KitchenAid

Crispy Kale and Potatoes

by Greenpan

Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Sweet Peas with Bacon and Wild Onions

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

Stuffed Butternut Squash

by Jacques Pépin

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

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

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

Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables

by Braun

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