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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette
Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

by Sur La Table & Andrews McMeel Publishing, Things Cooks Love

Sous Vide Asparagus
Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Broccoli Rabe with Garlic and Almonds
Broccoli Rabe with Garlic and Almonds

Tested and perfected in the Sur la Table kitchen

Summer Succotash with Bacon
Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

Steamed Asparagus with Citrus Vinaigrette
Steamed Asparagus with Citrus Vinaigrette

by Wolfgang Puck & Marian Getz

Grilled Tomatoes with Pesto
Grilled Tomatoes with Pesto

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sweet Potato Gnocchi
Sweet Potato Gnocchi

by KitchenAid

Buttered Potatoes with Parsley
Buttered Potatoes with Parsley

by Jacques Pépin

Yukon Gold Potato Salad
Yukon Gold Potato Salad

by Stephanie Piché, Caterer

Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps
Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

Roasted Farmer’s Market Vegetables
Roasted Farmer’s Market Vegetables

by E’Cucina Home

Perfect Cranberry Relish
Perfect Cranberry Relish

Tested and perfected in the Sur la Table kitchen

Stuffed Artichokes with Pine Nuts and Currants
Stuffed Artichokes with Pine Nuts and Currants

by Sur La Table & Andrews McMeel Publishing, Eating Local

Asparagus and Chopped Egg with Meyer Lemon Olive Oil
Asparagus and Chopped Egg with Meyer Lemon Olive Oil

by Sur La Table & Andrews McMeel Publishing

Mushrooms with Garlic and Parsley
Mushrooms with Garlic and Parsley

Tested and perfected in the Sur la Table kitchen

Acorn Squash
Acorn Squash

by Wolfgang Puck

Apple and Sweet Potato Saute
Apple and Sweet Potato Saute

by KitchenAid

Carrots with Lemon and Parsley
Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Honey-Glazed Carrots
Honey-Glazed Carrots

by Sansaire

Haricots Verts with Herbes de Provence
Haricots Verts with Herbes de Provence

Tested and perfected in the Sur la Table kitchen

Andouille Sausage and Corn Bread Stuffing
Andouille Sausage and Corn Bread Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Southern Sweet Potato Fries or Chips
Southern Sweet Potato Fries or Chips

by E’Cucina Home

Tabbouleh
Tabbouleh

Tested and perfected in the Sur la Table kitchen

Corn Soufflé with Red Pepper Sauce
Corn Soufflé with Red Pepper Sauce

by Sur La Table & Andrews McMeel Publishing, The Art & Soul of Baking

Asparagus Salad with Piquillo Peppers and Capers
Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

Fresh Corn Soufflés
Fresh Corn Soufflés

by Jacques Pépin

Brussels Sprouts with Bacon
Brussels Sprouts with Bacon

by Wolfgang Puck

Caramelized Brussels Sprouts with Bacon and Thyme
Caramelized Brussels Sprouts with Bacon and Thyme

Recipe developed for Sur La Table’s Cooking Classes

Farro Risotto with Butternut Squash with Kale Chips
Farro Risotto with Butternut Squash with Kale Chips

Tested and perfected in the Sur la Table kitchen

Grilled Peppers with Chimichurri Sauce
Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Greenbeans with Bulgur and Cranberries
Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

Crispy Traditional Potato Pancakes
Crispy Traditional Potato Pancakes

by Joan Nathan, Jewish Cooking in America

Oven-Roasted Potatoes and Onions
Oven-Roasted Potatoes and Onions

by Jacques Pépin

Crispy Kale and Potatoes
Crispy Kale and Potatoes

by Greenpan

Fluffy Mashed Potatoes
Fluffy Mashed Potatoes

Tested and perfected in the Sur la Table kitchen

Stir Fried Broccoli
Stir Fried Broccoli

by Fagor

Roasted Acorn Squash with Maple Glaze
Roasted Acorn Squash with Maple Glaze

by Sur La Table & Andrews McMeel Publishing, Eating Local

Sautéed Haricots Verts and Shallots
Sautéed Haricots Verts and Shallots

by Jacques Pépin

Potatoes au Gratin
Potatoes au Gratin

by Sur La Table & Ben Witten

Pommes Dauphinoise
Pommes Dauphinoise

Recipe developed for Sur La Table’s Cooking Classes

Teriyaki Vegetable Skewers
Teriyaki Vegetable Skewers

by Tom Douglas

Brussels Sprouts, Kimchi Puree and Bacon
Brussels Sprouts, Kimchi Puree and Bacon

by All-Clad & Chef David Chang

Root Vegetable Gratin with Gruyere and Thyme
Root Vegetable Gratin with Gruyere and Thyme

by Sur La Table & Andrews McMeel Publishing

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