Side Dishes
Tested, loved, and easy to make your own
Root Vegetable Gratin with Gruyere and ThymeBy Sur La Table & Andrews McMeel Publishing
Fresh Corn SoufflésBy Jacques Pépin
Risotto Alla MilaneseBy KitchenAid
Stuffed Artichokes with Pine Nuts and CurrantsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Stuffing with Fennel Sausage and CranberriesBy Recipe developed for Sur La Table’s Cooking Classes
Baby Artichokes with Romesco & Pan con TomateBy Sarah Entwistle, @supperbysarah_
Pommes DauphinoiseBy Recipe developed for Sur La Table’s Cooking Classes
Green Bean with Face BaconBy Recipe courtesy of Scraps