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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

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

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

Buttered Potatoes with Parsley
Buttered Potatoes with Parsley

by Jacques Pépin

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

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

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

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

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

Fresh Corn Soufflés
Fresh Corn Soufflés

by Jacques Pépin

Asparagus and Chopped Egg with Meyer Lemon Olive Oil
Asparagus and Chopped Egg with Meyer Lemon Olive Oil

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

Sauteed Eggplant
Sauteed Eggplant

by Staub

Stir Fried Broccoli
Stir Fried Broccoli

by Fagor

Brussels Sprouts Salad with Honey Orange Vinaigrette
Brussels Sprouts Salad with Honey Orange Vinaigrette

by KitchenAid

Stuffed Vegetables with Couscous
Stuffed Vegetables with Couscous

by Lékué

Grilled Peppers with Chimichurri Sauce
Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

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

by Sur La Table & Andrews McMeel Publishing, Eating Local

Green Beans with Crispy Spiral Onions
Green Beans with Crispy Spiral Onions

by Kyle Weber

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

Recipe developed for Sur La Table’s Cooking Classes

Carrots with Lemon and Parsley
Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

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

by Jerusalem

Thai Fried Rice
Thai Fried Rice

by Christopher Kimball

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

by Staub

Oven-Roasted Potatoes and Onions
Oven-Roasted Potatoes and Onions

by Jacques Pépin

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

by Sur La Table & Andrews McMeel Publishing, Eating Local

Green Beans with Lemon Zest
Green Beans with Lemon Zest

Tested and perfected in the Sur la Table kitchen

Potato Mash with Braised Cabbage
Potato Mash with Braised Cabbage

Tested and perfected in the Sur la Table kitchen

Green Beans with Bacon and Shallots
Green Beans with Bacon and Shallots

by All-Clad

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

Caramelized Carrots
Caramelized Carrots

by Le Creuset

Truffle Mashed Potatoes
Truffle Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Grilled Tomatoes with Pesto
Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Spiralized Coleslaw
Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Brussels Sprouts with Bacon
Brussels Sprouts with Bacon

by Wolfgang Puck

Green Beans with Caramelized Pecans
Green Beans with Caramelized Pecans

Recipe developed for Sur La Table’s Cooking Classes

Parsnip and Apple Mash
Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Honey-Glazed Carrots
Honey-Glazed Carrots

by Sansaire

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