Side Dishes
Tested, loved, and easy to make your own
Herb SpaetzleBy Recipe developed for Sur La Table’s Cooking Classes
Canterbury Organics Rosemary Sage DressingBy Canterbury Organics
One Pan LasagnaBy Scanpan
Slow Cooker StuffingBy Tested and perfected in the Sur La Table kitchen
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Tomato & Eggplant Rice with Toasted AlmondsBy All-Clad & Chef Hugh Acheson
Slow-cooked Zucchini with Basil, Garlic, and Olive OilBy Renee Erickson, Sunlight & Breadcrumbs
Roasted Sweet Potato Puree in the Pressure OvenBy Wolfgang Puck