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Bread Stuffing with Sage

This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.

Author: Martha Stewart

Roast Duck

This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.

Author: Martha Stewart

Cranberry Stuffed Cornish Game Hens

Dried cranberries add plenty of flavor to these Cornish game hens.

Author: Martha Stewart

Sauteed Mushrooms

This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your mushrooms are sautéed perfectly without becoming...

Author: Martha Stewart

Asparagus Vinaigrette

Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve...

Author: Martha Stewart

Beef and Broccoli with Black Bean Garlic Sauce

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black...

Author: Martha Stewart

Osso Buco

Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.

Author: Martha Stewart

Roasted Asparagus with Cherry Tomatoes and Garlic

This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.

Author: Martha Stewart

Potato Galette

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during...

Author: Martha Stewart

Citrus and Herb Turkey

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Author: Martha Stewart

Stir Fried Asparagus

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Author: Martha Stewart

Caramelized Pineapple

This easy dessert is perfect in the winter, when pineapples are plentiful.

Author: Martha Stewart

Sauteed Baby Artichokes

This recipe comes to us courtesy of chef and author James Peterson.

Author: Martha Stewart

Roasted Squash with Parmesan

Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.

Author: Martha Stewart

Simple Turkey Stuffing

The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of...

Author: Martha Stewart

Eggplant and Roasted Pepper Pasta

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Author: Martha Stewart

Callaloo

This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens...

Author: Martha Stewart

Veal Stew with Shallots and Wild Mushrooms

When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.

Author: Martha Stewart

Pesche Con Crema (Peaches with Cream)

For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.

Author: Martha Stewart

Wilted Arugula

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Author: Martha Stewart

Chestnut Stuffing

Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry...

Author: Martha Stewart

Easy Creamy Polenta

Author: Martha Stewart

Homemade Toffee Chocolate Matzah

This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.

Author: Martha Stewart

Roasted Asparagus Spears

The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.

Author: Martha Stewart

Classic Stuffing

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast...

Author: Martha Stewart

Bison Meatloaf

Karen Averitt, Ted Turner's personal chef, shared this hearty yet lean bison meatloaf recipe.

Author: Martha Stewart

Emeril's Haricots Verts

This recipe is courtesy of chef Emeril Lagasse.

Author: Martha Stewart

Nanny's Cranberry Mold

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Author: Martha Stewart

Cabbage Pierogi

Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha...

Author: Martha Stewart

Grilled Eggplant with Tomatoes, Basil, and Feta

The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.

Author: Martha Stewart

Eggplant and Peppers with Feta

There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist....

Author: Martha Stewart

Roasted Sesame Asparagus

Make these roasted asparagus with sesame for a delightful take on the classic side dish.

Author: Martha Stewart

Cuban Style Roast Pig

...

Author: Martha Stewart

Creamy Garlic Mashed Potatoes

This recipe is courtesy of chef Emeril Lagasse.

Author: Martha Stewart

Basic Bread Stuffing

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Author: Martha Stewart

Sauteed Baby Spinach

Author: Martha Stewart

Mrs. Feinberg's Vegetable Kugel

...

Author: Martha Stewart

Broccoli with Oyster Sauce

You can find sweet and savory oyster sauce in Asian markets.

Author: Martha Stewart

Dried Fruit Compote

Spray your knife with cooking spray to prevent dried fruit from sticking to it.

Author: Martha Stewart

Braised Endive

Author: Martha Stewart

Eggplant Fritters

These crispy fritters are an excellent side dish.

Author: Martha Stewart

Sauteed Asparagus

Author: Martha Stewart

Balsamic Glazed Potatoes

Balsamic vinegar and broth cook down to a nice glaze on these potatoes.

Author: Martha Stewart

Oven Roasted Rosemary Potatoes

Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.

Author: Martha Stewart

Fried Chicken Seasoning

Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."

Author: Martha Stewart

Lemon Polenta Cake

Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons

Author: Martha Stewart

Indian Eggplant (Bharta)

Serve with cooked rice or even better, warmed naan or other flatbread for scooping. This Indian vegetarian eggplant recipe doubles easily if you're serving a crowd or just love leftovers.

Author: Martha Stewart

"Creamed" Pearl Onions

Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.

Author: Martha Stewart

Blanched Asparagus

Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.

Author: Martha Stewart

Big Bob Gibson's Bar B Q Baked Beans

No barbecue is complete without the classic side dish of baked beans. Although they are almost synonymous with Southern barbecue, baked beans actually originated in New England as a traditional Sunday...

Author: Martha Stewart