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Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

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Pommes de Terre Sarladaise

by Wolfgang Puck

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Truffle Mashed Potatoes

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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Potato Leek Gratin

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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Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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Classic Mac and Cheese

by Fagor

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Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

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Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

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Potato and Celery Root Gratin

Recipe developed for Sur La Table’s Cooking Classes

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Greenbeans with Bulgur and Cranberries

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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Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Teriyaki Vegetable Skewers

by Tom Douglas

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Mashed Maple Sweet Potatoes

by Cuisinart

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Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

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Risotto alla Milanese

by KitchenAid

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Roasted Farmer’s Market Vegetables

by E’Cucina Home

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Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

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Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

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Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

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Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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Roasted Root Vegetables

by Le Creuset

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Parsnip and Apple Mash

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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Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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Ribbonized Potato-Leek Gratin

by Kyle Weber

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Green Beans with Crispy Spiral Onions

by Kyle Weber

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Stir Fried Broccoli

by Fagor

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Tabbouleh

Tested and perfected in the Sur la Table kitchen

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Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Southern Sweet Potato Fries or Chips

by E’Cucina Home

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Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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Tagliatelle with Asparagus, Prosciutto and Parmesan

Tested and perfected in the Sur la Table kitchen

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

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