Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Author: Martha Stewart
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Author: Martha Stewart
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Author: Martha Stewart
Author: Martha Stewart
This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.
Author: Martha Stewart
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Author: Martha Stewart
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
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Author: Martha Stewart
This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways:...
Author: Martha Stewart
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
Author: Martha Stewart
Author: Martha Stewart
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Author: Martha Stewart
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
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
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves...
Author: Martha Stewart
These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Author: Martha Stewart
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Author: Martha Stewart
Author: Martha Stewart
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two...
Author: Martha Stewart
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and...
Author: Martha Stewart
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Author: Martha Stewart
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
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Author: Martha Stewart
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
Author: Martha Stewart
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Author: Martha Stewart
Author: Martha Stewart
Use this green bean recipe to make a delicious side dish for the holidays.
Author: Martha Stewart
Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.
Author: Martha Stewart
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Author: Martha Stewart
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed...
Author: Martha Stewart
Author: Martha Stewart
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
Author: Martha Stewart
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our...
Author: Martha Stewart