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Side Dishes

Rice Pilaf
Rice Pilaf

Tested and perfected in the Sur la Table kitchen

Roman-Style Artichokes
Roman-Style Artichokes

Roasted Root Vegetables
Roasted Root Vegetables

by Braun

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

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Chinese Broccoli with Garlic and Oyster Sauce
Chinese Broccoli with Garlic and Oyster Sauce

Recipe developed for Sur La Table’s Cooking Classes

Pommes Gaufrettes
Pommes Gaufrettes

Tested and perfected in the Sur la Table kitchen

Roasted Rainbow Carrots with Honey
Roasted Rainbow Carrots with Honey

Recipe developed for Sur La Table’s Cooking Classes

Grilled Italian Corn with Herbs and Parmesan
Grilled Italian Corn with Herbs and Parmesan

Recipe developed for Sur La Table’s Cooking Classes

Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Sous Vide Brussels Sprouts with Pearl Onions
Sous Vide Brussels Sprouts with Pearl Onions

by Sansaire

Grilled Tomatoes with Pesto
Grilled Tomatoes with Pesto

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Black Beans (Frijoles)
Black Beans (Frijoles)

Tested and perfected in the Sur la Table kitchen

Sweet Potatoes on the Grill
Sweet Potatoes on the Grill

Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington

Sweet-and-Spicy Ginger Green Beans
Sweet-and-Spicy Ginger Green Beans

by Christopher Kimball

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

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

Carrots with Lemon and Parsley
Carrots with Lemon and Parsley

by Wolfgang Puck & Marian Getz

Mashed Maple Sweet Potatoes
Mashed Maple Sweet Potatoes

by Cuisinart

Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction
Steam-Grilled Butternut Squash, Burrata, Roasted Hazelnuts and Balsamic Reduction

by Staub

Grilled Peppers with Chimichurri Sauce
Grilled Peppers with Chimichurri Sauce

Tested and perfected in the Sur la Table kitchen

Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds
Steam-Grilled Brussels Sprouts with Honey, Parmesan and Almonds

by Staub

Fresh Corn Soufflés
Fresh Corn Soufflés

by Jacques Pépin

Sweet Potato Fries
Sweet Potato Fries

by Waring Pro

Roasted Fall Vegetables with Farro
Roasted Fall Vegetables with Farro

Tested and perfected in the Sur la Table kitchen

Spiralized Coleslaw
Spiralized Coleslaw

Tested and perfected in the Sur la Table kitchen

Pommes de Terre Sarladaise
Pommes de Terre Sarladaise

by Wolfgang Puck

Green Beans with Caramelized Pecans
Green Beans with Caramelized Pecans

Recipe developed for Sur La Table’s Cooking Classes

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

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

The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso

Sous Vide Asparagus
Sous Vide Asparagus

Tested and perfected in the Sur la Table kitchen

Thai Fried Rice
Thai Fried Rice

by Christopher Kimball

Mashed Sweet Potatoes
Mashed Sweet Potatoes

by Wolfgang Puck

Roasted Garlic and Herb Smashed Potatoes
Roasted Garlic and Herb Smashed Potatoes

by KitchenAid

Pureed Beets with Yogurt and Za’atar
Pureed Beets with Yogurt and Za’atar

by Jerusalem

Creamy Grits, Roasted Poblano and Parmesan
Creamy Grits, Roasted Poblano and Parmesan

by All-Clad & Chef Chris Hastings

Skin-on Mashed Potatoes
Skin-on Mashed Potatoes

Recipe developed for Sur La Table’s Cooking Classes

Stuffed Butternut Squash
Stuffed Butternut Squash

by Jacques Pépin

Cauliflower Gratin
Cauliflower Gratin

by Jacques Pépin, Poulets & Légumes

Sautéed Green Beans with Lemon-Thyme Dressing
Sautéed Green Beans with Lemon-Thyme Dressing

Recipe developed for Sur La Table’s Cooking Classes

Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon
Steam-Grilled Celeriac Fries with Herbs, Pecan and Lemon

by Staub

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

by Jacques Pépin

Granny Smith Apple and Smoky Bacon Stuffing
Granny Smith Apple and Smoky Bacon Stuffing

Recipe developed for Sur La Table’s Cooking Classes

Summer Succotash with Bacon
Summer Succotash with Bacon

Tested and perfected in the Sur la Table kitchen

Parsnip and Apple Mash
Parsnip and Apple Mash

Tested and perfected in the Sur la Table kitchen

Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon
Crispy Roasted Potato Wedges with Parsley, Rosemary, and Lemon

Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink

Roasted Carrots with Cardamom Butter
Roasted Carrots with Cardamom Butter

Recipe developed for Sur La Table’s Cooking Classes

Black Bean Confetti Rice
Black Bean Confetti Rice

by Fagor

Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit
Brussels Sprout Leaves with Chorizo and Toasted Almonds from Bon Appétit

by Bon Appétit

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