Recipes Side Dishes Pasta, Grains & Legumes

Pasta, Grains & Legumes

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  • Creamy Grits, Roasted Poblano and Parmesan
    Creamy Grits, Roasted Poblano and Parmesan
    By All-Clad & Chef Chris Hastings
  • Kimchi Fried Rice
    Kimchi Fried Rice
    By Alana Kysar
  • Sweet Peas with Bacon and Wild Onions
    Sweet Peas with Bacon and Wild Onions
    By Tested and perfected in the Sur La Table kitchen
  • Tomato & Eggplant Rice with Toasted Almonds
    Tomato & Eggplant Rice with Toasted Almonds
    By All-Clad & Chef Hugh Acheson
  • Chinese Long Beans with Chile and Garlic
    Chinese Long Beans with Chile and Garlic
    By Recipe developed for Sur La Table’s Cooking Classes
  • Granny Smith Apple and Smoky Bacon Stuffing
    Granny Smith Apple and Smoky Bacon Stuffing
    By Recipe developed for Sur La Table’s Cooking Classes
  • Greenbeans with Bulgur and Cranberries
    Greenbeans with Bulgur and Cranberries
    By Tested and perfected in the Sur la Table kitchen
  • Stuffing with Fennel Sausage and Cranberries
    Stuffing with Fennel Sausage and Cranberries
    By Recipe developed for Sur La Table’s Cooking Classes
  • Down-Home Cornbread Stuffing
    Down-Home Cornbread Stuffing
    By Tested and perfected in the Sur La Table kitchen
  • Farro Risotto with Butternut Squash with Kale Chips
    Farro Risotto with Butternut Squash with Kale Chips
    By Tested and perfected in the Sur La Table kitchen
  • Andouille Sausage and Corn Bread Stuffing
    Andouille Sausage and Corn Bread Stuffing
    By Recipe developed for Sur La Table’s Cooking Classes
  • Turkish White Beans
    Turkish White Beans
    By Christopher Kimball
  • Tabbouleh
    Tabbouleh
    By Tested and perfected in the Sur la Table kitchen
  • Gravy
    Gravy
    By Tested and perfected in the Sur La Table kitchen
  • Herb Spaetzle
    Herb Spaetzle
    By Recipe developed for Sur La Table’s Cooking Classes
  • Sausage and Leek Stuffing
    Sausage and Leek Stuffing
    By Zwilling J.A. Henckels
  • Black Beans (Frijoles)
    Black Beans (Frijoles)
    By Tested and perfected in the Sur la Table kitchen