Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook. Pair with classic meat dishes, like roasted Engagement...
Author: Martha Stewart
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked...
Author: Martha Stewart
This versatile side dish comes together in 10 minutes.
Author: Martha Stewart
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.
Author: Martha Stewart
Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.
Author: Martha Stewart
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Author: Martha Stewart
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Author: Martha Stewart
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with...
Author: Martha Stewart
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or chicken recipe.
Author: Martha Stewart
Author: Martha Stewart
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
Author: Martha Stewart
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Author: Martha Stewart
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and...
Author: Martha Stewart
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with...
Author: Martha Stewart
Author: Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Author: Martha Stewart
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's...
Author: Martha Stewart
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto...
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Author: Martha Stewart
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
Serve these with Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
Author: Martha Stewart
This garlicky sautéed kale makes for a delicious, and nutritious, side dish.
Author: Martha Stewart
Author: Martha Stewart