Side Dishes
Tested, loved, and easy to make your own
Root Vegetable Gratin with Gruyere and ThymeBy Sur La Table & Andrews McMeel Publishing
Sous Vide Brussels Sprouts with Pearl OnionsBy Sansaire
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
Fresh Corn SoufflésBy Jacques Pépin
Creamy Lemon Garlic Butter BeansBy Megan Horowitch
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Marinated Grilled Zucchini with Oregano and Dried-tomato VinaigretteBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons
Rice PilafBy Tested and perfected in the Sur La Table kitchen