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Cooking

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Staub White and more

Side Dishes

Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing

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Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing

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Sweet Potato Fries

by Waring Pro

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Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing

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Stuffed Vegetables with Couscous

by Lékué

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Spiralized Coleslaw

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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Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

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Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

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Asparagus Salad with Piquillo Peppers and Capers

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

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Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

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Honey-Glazed Carrots

by Sansaire

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Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

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Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

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Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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Ribbonized Potato-Leek Gratin

by Kyle Weber, Assistant Buyer for Sur La Table

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Steam Grilled Spring Vegetables

by Staub

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Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

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Tabbouleh

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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Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

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Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

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Asparagus with Egg and Crispy Pancetta

by Sansaire

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Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing

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Black Sesame Green Beans

Tested and perfected in the Sur la Table kitchen

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Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

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Glazed Spiral Root Vegetables

by Kyle Weber, Assistant Buyer for Sur La Table

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Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing

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Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

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Classic Mac and Cheese

by Fagor

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

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Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

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Corn on the Cob with Flavored Butters

by Sur La Table & Andrews McMeel Publishing

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Goat Cheese and Herb Souffle

Recipe developed for Sur La Table’s Cooking Classes

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Stuffing with Fennel Sausage and Cranberries

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Farmer’s Market Vegetables

by E’Cucina Home

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Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

by Bon Appétit

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Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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Thyme-Scented Potato Gratin

Tested and perfected in the Sur la Table kitchen

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Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

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Broiled Tomatoes with Garlic and Thyme

by Wolf

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Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

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Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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Brussels Sprouts with Bacon

by Wolfgang Puck

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing

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