Side Dishes
Tested, loved, and easy to make your own
Broccoli Rabe PestoBy Scott Conant
Pappardelle with Lemon, Asparagus and Parmesan with Soft EggsBy Sur La Table
Simple Grilled Sesame Green BeansBy Kristina Cho
Tomato & Eggplant Rice with Toasted AlmondsBy All-Clad & Chef Hugh Acheson
Creamed SpinachBy Emeril Lagasse
Granny Smith Apple and Smoky Bacon StuffingBy Recipe developed for Sur La Table’s Cooking Classes
Tuscan Kale with Pine Nuts and Golden RaisinsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Fresh Corn SoufflésBy Jacques Pépin