Side Dishes
Tested, loved, and easy to make your own
Pan-roasted Brussels Sprouts with Bacon and WalnutsBy Tested and perfected in the Sur La Table kitchen
One Pan LasagnaBy Scanpan
Slow-cooked Zucchini with Basil, Garlic, and Olive OilBy Renee Erickson, Sunlight & Breadcrumbs
Sautéed Corn with Smoky Lime ButterBy Tested and perfected in the Sur la Table kitchen
Turkish White BeansBy Christopher Kimball
Tomato Burrata RisottoBy Scanpan
Andouille Sausage and Corn Bread StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Asparagus and Chopped Egg with Meyer Lemon Olive OilBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons, photography by Ben Fink