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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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

German Potato Salad

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

Roasted Root Vegetables

by Braun

Garlic Sweet Potato Mash

by Kenwood Electrics

Broiled Tomatoes with Garlic and Thyme

by Wolf

Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Apple and Sweet Potato Saute

by KitchenAid

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Teriyaki Vegetable Skewers

by Tom Douglas

Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Stuffed Butternut Squash

by Jacques Pépin

Ribbonized Potato-Leek Gratin

by Kyle Weber

Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

Black Eyed Peas with Collard Greens

Recipe developed for Sur La Table’s Cooking Classes

Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Caramelized Carrots

by Le Creuset

Potato Leek Gratin

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

Charred Corn Succotash

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

Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Swiss Chard au Gratin

by Jacques Pépin

Roman-Style Artichokes

Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Acorn Squash

by Wolfgang Puck

Fresh Corn Soufflés

by Jacques Pépin

Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

Crispy Corn Pancakes

by Jacques Pépin, Poulets & Légumes

Brown Rice and Edamame

by Fagor

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

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