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Side Dishes

Rice Pilaf
Rice Pilaf

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

by Sur La Table & Andrews McMeel Publishing, Eating Local

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

by Sur La Table & Andrews McMeel Publishing, Eating Local

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

Sweet Potatoes on the Grill
Sweet Potatoes on the Grill

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potato Fries
Sweet Potato Fries

by Waring Pro

Granny Smith Apple and Smoky Bacon Stuffing
Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Honey-Glazed Carrots
Honey-Glazed Carrots

by Sansaire

Champagne Vinegar-Roasted Shallot Mignonette
Champagne Vinegar-Roasted Shallot Mignonette

by Cynthia Nims

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

Tested and perfected in the Sur la Table kitchen

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

Swiss Chard au Gratin
Swiss Chard au Gratin

by Jacques Pépin

Asparagus with Egg and Crispy Pancetta
Asparagus with Egg and Crispy Pancetta

by Sansaire

Teriyaki Vegetable Skewers
Teriyaki Vegetable Skewers

by Tom Douglas

Fluffy Mashed Potatoes
Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Roman-Style Artichokes
Roman-Style Artichokes

Roasted Rainbow Carrots with Honey
Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Sauteed Eggplant
Sauteed Eggplant

by Staub

Broiled Tomatoes with Garlic and Thyme
Broiled Tomatoes with Garlic and Thyme

by Wolf

Down-Home Cornbread Stuffing
Down-Home Cornbread Stuffing

Tested and perfected in the Sur la Table kitchen

Ribbonized Potato-Leek Gratin
Ribbonized Potato-Leek Gratin

by Kyle Weber

Tagliatelle with Asparagus, Prosciutto and Parmesan
Tagliatelle with Asparagus, Prosciutto and Parmesan

Tested and perfected in the Sur la Table kitchen

Perfect Cranberry Relish
Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Grilled Asparagus
Grilled Asparagus

Recipe developed for Sur La Table’s Cooking Classes

Spanish Tortilla with Smoked Paprika Aioli and Fried Sage
Spanish Tortilla with Smoked Paprika Aioli and Fried Sage

Tested and perfected in the Sur la Table kitchen

Sous Vide Asparagus
Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Sautéed Green Beans with Lemon-Thyme Dressing
Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

Glazed Spiral Root Vegetables
Glazed Spiral Root Vegetables

by Kyle Weber

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

by Staub

Broccoli Rabe with Garlic and Almonds
Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Acorn Squash
Acorn Squash

by Wolfgang Puck

Pommes Dauphinoise
Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

Truffle Mashed Potatoes
Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Spiralized Coleslaw
Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

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

Recipe developed for Sur La Table’s Cooking Classes

Steam-Grilled Spring Vegetables
Steam-Grilled Spring Vegetables

by Staub

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

Pureed Beets with Yogurt and Za’atar
Pureed Beets with Yogurt and Za’atar

by Jerusalem

Herb Spaetzle
Herb Spaetzle

Recipe developed for Sur La Table’s Cooking Classes

Cumin Roasted Butternut Squash with Chickpeas
Cumin Roasted Butternut Squash with Chickpeas

Recipe developed for Sur La Table’s Cooking Classes

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

by Christopher Kimball

Spring Pea Soufflé
Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

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

by Sur La Table & Andrews McMeel Publishing

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

by Staub

Tokyo Glazed Carrots
Tokyo Glazed Carrots

by Stephanie Izzard

Roasted Garlic and Herb Smashed Potatoes
Roasted Garlic and Herb Smashed Potatoes

by KitchenAid

Brussels Sprouts with Bacon
Brussels Sprouts with Bacon

by Wolfgang Puck

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