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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Roman-Style Artichokes
Roman-Style Artichokes

Roasted Root Vegetables
Roasted Root Vegetables

by Braun

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

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Chinese Long Beans with Chile and Garlic
Chinese Long Beans with Chile and Garlic

Recipe developed for Sur La Table’s Cooking Classes

Roasted Acorn Squash with Maple Glaze
Roasted Acorn Squash with Maple Glaze

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

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

Recipe developed for Sur La Table’s Cooking Classes

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

by Christopher Kimball

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

Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink

Steamed Asparagus with Citrus Vinaigrette
Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

Pommes Gaufrettes
Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Glazed Spiral Root Vegetables
Glazed Spiral Root Vegetables

by Kyle Weber

Potatoes au Gratin
Potatoes au Gratin

by Sur La Table & Ben Witten

Roasted Rainbow Carrots with Honey
Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Grilled Italian Corn with Herbs and Parmesan
Grilled Italian Corn with Herbs and Parmesan

Recipe developed for Sur La Table’s Cooking Classes

Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

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

by Sansaire

Warm Carrots with Citrus and Hazelnuts
Warm Carrots with Citrus and Hazelnuts

Recipe developed for Sur La Table’s Cooking Classes

Grilled Tomatoes with Pesto
Grilled Tomatoes with Pesto

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Black Beans (Frijoles)
Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio
Steam-Grilled Acorn Squash with Pearl Onion, Pancetta and Pistachio

by Staub

Himalayan Salt Slab Asparagus
Himalayan Salt Slab Asparagus

Tested and perfected in the Sur la Table kitchen

Sweet Potatoes on the Grill
Sweet Potatoes on the Grill

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

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

by Christopher Kimball

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

Tested and perfected in the Sur la Table kitchen

Roasted Root Vegetables in the Pressure Oven
Roasted Root Vegetables in the Pressure Oven

by Wolfgang Puck

Potato Mash with Braised Cabbage
Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

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

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Tomato & Eggplant Rice with Toasted Almonds
Tomato & Eggplant Rice with Toasted Almonds

by All-Clad & Chef Hugh Acheson

Carrots with Lemon and Parsley
Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Mashed Maple Sweet Potatoes
Mashed Maple Sweet Potatoes

by Cuisinart

Stuffed Artichokes with Pine Nuts and Currants
Stuffed Artichokes with Pine Nuts and Currants

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Grilled Peppers with Chimichurri Sauce
Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Caramelized Carrots
Caramelized Carrots

by Le Creuset

Mini Wild Rice Stuffed Pumpkins
Mini Wild Rice Stuffed Pumpkins

by Sarah Fennel, Broma Bakery

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds
Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

Fresh Corn Soufflés
Fresh Corn Soufflés

by Jacques Pépin

Sweet Potato Fries
Sweet Potato Fries

by Waring Pro

Roasted Fall Vegetables with Farro
Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Spiralized Coleslaw
Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Pommes de Terre Sarladaise
Pommes de Terre Sarladaise

by Wolfgang Puck

Green Beans with Caramelized Pecans
Green Beans with Caramelized Pecans

Recipe developed for Sur La Table’s Cooking Classes

Farro Risotto with Butternut Squash with Kale Chips
Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Down-Home Cornbread Stuffing
Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

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