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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Grilled Corn with Chipotle Butter and Cilantro
Grilled Corn with Chipotle Butter and Cilantro

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sautéed Haricots Verts and Shallots
Sautéed Haricots Verts and Shallots

by Jacques Pépin

Stuffed Butternut Squash
Stuffed Butternut Squash

by Jacques Pépin

Swiss Chard au Gratin
Swiss Chard au Gratin

by Jacques Pépin

Slow-Roasted Tomatoes with Oregano and Feta
Slow-Roasted Tomatoes with Oregano and Feta

by Sur La Table & Andrews McMeel Publishing, Eating Local

Instant Pot Duck Fat Herbed Potatoes
Instant Pot Duck Fat Herbed Potatoes

by Rebecca White, A Pleasant Little Kitchen

Ribbonized Potato-Leek Gratin
Ribbonized Potato-Leek Gratin

by Kyle Weber

Sous Vide Brussels Sprouts with Pearl Onions
Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

Sous Vide Asparagus
Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

German Potato Salad
German Potato Salad

Recipe developed for Sur La Table’s Cooking Classes

Stir-Fried Broccoli with Sichuan Peppercorns
Stir-Fried Broccoli with Sichuan Peppercorns

by Christopher Kimball

Buttered Potatoes with Parsley
Buttered Potatoes with Parsley

by Jacques Pépin

Turkish White Beans
Turkish White Beans

by Christopher Kimball

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps
Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Roasted Root Vegetables
Roasted Root Vegetables

by Braun

Spring Pea Soufflé
Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Tuscan Kale with Pine Nuts and Golden Raisins
Tuscan Kale with Pine Nuts and Golden Raisins

by Sur La Table & Andrews McMeel Publishing, Eating Local

Brussels Sprouts, Kimchi Puree and Bacon
Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Steamed Asparagus with Citrus Vinaigrette
Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

Creamy Gruyere and Parmesan Risotto
Creamy Gruyere and Parmesan Risotto

by Fagor

Zucchini Manicotti
Zucchini Manicotti

by KitchenAid

Roman-Style Artichokes
Roman-Style Artichokes

Apple and Ginger Spiced Sweet Potatoes
Apple and Ginger Spiced Sweet Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Andouille Sausage and Corn Bread Stuffing
Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette
Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Roasted Beet Strings with Balsamic Goat Cheese Dip
Roasted Beet Strings with Balsamic Goat Cheese Dip

by KitchenAid

Sweet Potato Fries
Sweet Potato Fries

by Waring Pro

Fluffy Mashed Potatoes
Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Asparagus Salad with Piquillo Peppers and Capers
Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Cheeseburger Tater Tot Casserole
Cheeseburger Tater Tot Casserole

by Sarah Fennel, Broma Bakery

Roasted Rainbow Carrots with Honey
Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Brown Rice and Edamame
Brown Rice and Edamame

by Fagor

Apple and Sweet Potato Saute
Apple and Sweet Potato Saute

by KitchenAid

Himalayan Salt Slab Asparagus
Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts with Juniper and Pancetta
Brussels Sprouts with Juniper and Pancetta

Tested and perfected in the Sur la Table kitchen

Root Vegetable Gratin with Gruyere and Thyme
Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

Crème Fraîche Mashed Potatoes
Crème Fraîche Mashed Potatoes

by Rebecca White, A Pleasant Little Kitchen

Haricots Verts with Herbes de Provence
Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Black Beans (Frijoles)
Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

Sweet-and-Spicy Ginger Green Beans
Sweet-and-Spicy Ginger Green Beans

by Christopher Kimball

Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon
Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon

by Staub

Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint
Sous Vide Maple-Glazed Carrots with Toasted Pecans and Mint

Tested and perfected in the Sur la Table kitchen

Fresh Corn Soufflés
Fresh Corn Soufflés

by Jacques Pépin

Caramelized Brussels Sprouts with Bacon and Thyme
Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Chinese Broccoli with Garlic and Oyster Sauce
Chinese Broccoli with Garlic and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon
Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

by Sur La Table & Andrews McMeel Publishing, Knives Cooks Love

Herb Spaetzle
Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

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