Side Dishes
Tested, loved, and easy to make your own
Black Eyed Peas with Collard GreensBy Recipe developed for Sur La Table’s Cooking Classes
Sauteed EggplantBy Staub
Green Beans with Lemon ZestBy Tested and perfected in the Sur la Table kitchen
Brussels Sprouts with BaconBy Wolfgang Puck
Chinese Long Beans with Chile and GarlicBy Recipe developed for Sur La Table’s Cooking Classes
Roasted Root VegetablesBy Le Creuset
Fire Roasted Artichoke and Lemon Garlic AioliBy Pate Giltner
Pan-roasted Brussels Sprouts with Bacon and WalnutsBy Tested and perfected in the Sur la Table kitchen