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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

German Potato Salad
German Potato Salad

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

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

by Rebecca White, A Pleasant Little 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

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

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

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

by Sur La Table & Andrews McMeel Publishing, Eating Local

Cheeseburger Tater Tot Casserole
Cheeseburger Tater Tot Casserole

by Sarah Fennel, Broma Bakery

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

by All-Clad & Chef David Chang

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

Recipe developed for Sur La Table’s Cooking Classes

Roasted Sweet Potato Puree in the Pressure Oven
Roasted Sweet Potato Puree in the Pressure Oven

by Wolfgang Puck

Sweet Potato Fries
Sweet Potato Fries

by Waring Pro

Zucchini Manicotti
Zucchini Manicotti

by KitchenAid

Perfect Cranberry Relish
Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Sautéed Haricots Verts and Shallots
Sautéed Haricots Verts and Shallots

by Jacques Pépin

Grilled Asparagus
Grilled Asparagus

Recipe developed for Sur La Table’s Cooking Classes

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

by Christopher Kimball

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

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

by All-Clad

Grilled Summer Ratatouille
Grilled Summer Ratatouille

Recipe developed for Sur La Table’s Cooking Classes

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

by All-Clad & Chef Hugh Acheson

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

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

Recipe developed for Sur La Table’s Cooking Classes

Skin-on Mashed Potatoes
Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Charred Corn Succotash
Charred Corn Succotash

Recipe developed for Sur La Table’s Cooking Classes

Sweet Peas with Bacon and Wild Onions
Sweet Peas with Bacon and Wild Onions

Tested and perfected in the Sur la Table kitchen

Stuffed Butternut Squash
Stuffed Butternut Squash

by Jacques Pépin

Spring Pea Soufflé
Spring Pea Soufflé

Recipe developed for Sur La Table’s Cooking Classes

Stuffed Vegetables with Couscous
Stuffed Vegetables with Couscous

by Lékué

Grilled Tomatoes with Pesto
Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Honey-Glazed Carrots
Honey-Glazed Carrots

by Sansaire

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

by Sur La Table & Andrews McMeel Publishing

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

Recipe developed for Sur La Table’s Cooking Classes

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

by Cynthia Nims

Canterbury Organics Rosemary Sage Dressing
Canterbury Organics Rosemary Sage Dressing

by Canterbury Organics

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

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

Tested and perfected in the Sur la Table kitchen

Creamy Grits, Roasted Poblano and Parmesan
Creamy Grits, Roasted Poblano and Parmesan

by All-Clad & Chef Chris Hastings

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

Recipe developed for Sur La Table’s Cooking Classes

Turkish White Beans
Turkish White Beans

by Christopher Kimball

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

Sautéed Spring Peas
Sautéed Spring Peas

by Stephanie Izzard

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

Recipe developed for Sur La Table’s Cooking Classes

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