Side Dishes
Tested, loved, and easy to make your own
Summer Squash Carpaccio with Arugula, Pecorino, and AlmondsBy Sur La Table & Andrews McMeel Publishing
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Creamy Grits, Roasted Poblano and ParmesanBy All-Clad & Chef Chris Hastings
Stuffed Artichokes with Pine Nuts and CurrantsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Potato Leek GratinBy Tested and perfected in the Sur La Table kitchen
Roasted Fall Vegetables with FarroBy Tested and perfected in the Sur la Table kitchen
Creamy Lemon Garlic Butter BeansBy Megan Horowitch
Pommes GaufrettesBy Tested and perfected in the Sur la Table kitchen