Side Dishes
Tested, loved, and easy to make your own
Sautéed Green Beans with Lemon-thyme DressingBy Recipe developed for Sur La Table’s Cooking Classes
Cheeseburger Tater Tot CasseroleBy Sarah Fennel, Broma Bakery
Air-fried Lemony CauliflowerBy Breville
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Himalayan Salt Slab AsparagusBy Tested and perfected in the Sur la Table kitchen
Brussels Sprouts, Kimchi Puree and BaconBy All-Clad & Chef David Chang
Truffle Mashed PotatoesBy Tested and perfected in the Sur la Table kitchen
Slow-roasted Tomatoes with Oregano and FetaBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington