Side Dishes
Tested, loved, and easy to make your own
Broiled Tomatoes with Garlic and ThymeBy Wolf
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Himalayan Salt Slab AsparagusBy Tested and perfected in the Sur la Table kitchen
Tuscan Kale with Pine Nuts and Golden RaisinsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Sous Vide Brussels Sprouts with Pearl OnionsBy Sansaire
Mushrooms with Garlic and ParsleyBy Tested and perfected in the Sur la Table kitchen
Sautéed Green Beans with Lemon-thyme DressingBy Recipe developed for Sur La Table’s Cooking Classes
TabboulehBy Tested and perfected in the Sur la Table kitchen