Side Dishes
Tested, loved, and easy to make your own
Stuffed Artichokes with Pine Nuts and CurrantsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Roasted Winter Squash with Red Onions and CranberriesBy Tested and perfected in the Sur la Table kitchen
Himalayan Salt Slab AsparagusBy Tested and perfected in the Sur la Table kitchen
Canterbury Organics Rosemary Sage DressingBy Canterbury Organics
Cider Glazed Butternut SquashBy Tested and perfected in the Sur la Table kitchen
Blistered Shishito PeppersBy Recipe developed for Sur La Table cooking class
Roasted Artichokes with Korean ButterBy Stephanie Izzard