Side Dishes
Tested, loved, and easy to make your own
Sautéed Spinach with Lemon, Garlic, and Pine NutsBy Tested and perfected in the Sur la Table kitchen
Corn Soufflé with Red Pepper SauceBy The Art & Soul of Baking: Reprinted with permission of Andrews McMeel Publishing, recipes by Cindy Mushet, photography by Maren Caruso
Brussels Sprouts with BaconBy Wolfgang Puck
Black Beans (frijoles)By Tested and perfected in the Sur la Table kitchen
Black Eyed Peas with Collard GreensBy Recipe developed for Sur La Table’s Cooking Classes
Sautéed Spring PeasBy Stephanie Izzard
Green BeansBy Tested and perfected in the Sur la Table kitchen
Chinese Long Beans with Chile and GarlicBy Recipe developed for Sur La Table’s Cooking Classes