Side Dishes
Tested, loved, and easy to make your own
Andouille Sausage and Corn Bread StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Crispy Roasted Potato Wedges with Parsley, Rosemary, and LemonBy Knives Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Sarah Jay, photography by Ben Fink
Roasted Fall Vegetables with FarroBy Tested and perfected in the Sur la Table kitchen
Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto CrispsBy Recipe developed for Sur La Table’s Cooking Classes
Sautéed Green Beans with PancettaBy Recipe developed for Sur La Table Cooking Classes
Caramelized CarrotsBy Le Creuset
Green Beans with Walnuts and CranberriesBy Tested and perfected in the Sur la Table kitchen
Black Sesame Green BeansBy Tested and perfected in the Sur la Table kitchen