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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

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

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

Stir Fried Asparagus

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

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

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

Sauteed Baby Artichokes

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

Author: Martha Stewart

Creamy Garlic Mashed Potatoes

This recipe is courtesy of chef Emeril Lagasse.

Author: Martha Stewart

Easy Creamy Polenta

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

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

Nanny's Cranberry Mold

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

Author: Martha Stewart

Roasted Sesame Asparagus

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

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

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

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

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

Roasted Asparagus Spears

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

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

Martha's Favorite Potato Pancakes

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Author: Martha Stewart

Emeril's Haricots Verts

This recipe is courtesy of chef Emeril Lagasse.

Author: Martha Stewart

Mrs. Feinberg's Vegetable Kugel

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Author: Martha Stewart

Potato and Leek Gratin

Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with Thyme, Poached Pears with Stilton

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

Broccoli with Oyster Sauce

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

Author: Martha Stewart

Eggplant Fritters

These crispy fritters are an excellent side dish.

Author: Martha Stewart

Braised Endive

Author: Martha Stewart

Oven Roasted Rosemary Potatoes

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

Author: Martha Stewart

Roasted Cauliflower with Cheese Sauce

Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.

Author: Martha Stewart

Fried Green Tomatoes

This seasonal southern recipe for fried green tomatoes is from Amy Goldman.

Author: Martha Stewart

Balsamic Glazed Potatoes

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

Author: Martha Stewart

Sauteed Baby Spinach

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

Leek Celery Root Stuffing

Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.

Author: Martha Stewart

Creamed Corn with Jalapenos

A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold...

Author: Martha Stewart

Chestnut and Apple Stuffing

Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Author: Martha Stewart

Simple Stuffing

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

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

Sam's Carrot Souffle

This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.

Author: Martha Stewart

Sauteed Asparagus

Author: Martha Stewart

Roasted Vegetable Ragout

During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up...

Author: Martha Stewart

Roasted Asparagus

The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.

Author: Martha Stewart

Yorkshire Pudding

Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."

Author: Martha Stewart

Bourbon Mashed Sweet Potatoes

This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.

Author: Martha Stewart

Fruit and Nut Stuffing

Author: Martha Stewart

Haricots Verts

Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.

Author: Martha Stewart

Stewed Collard Greens and White Beans

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich...

Author: Martha Stewart

Walnut Herb 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

Irish Boxty Potatoes

Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss...

Author: Martha Stewart