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Roasted Potatoes

Roasted potatoes make for a classic side dish, and pair well with any number of mains.

Author: Martha Stewart

Potato Puree

Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.

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

Braised Potatoes

Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.

Author: Martha Stewart

Potato Pave

Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe -- a slightly more refined version of scalloped...

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

Creamy Chive Mashed Potatoes

Freshly chopped chives add a subtle onion flavor to this dish.

Author: Martha Stewart

Chestnut and Sausage Stuffing

Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.

Author: Martha Stewart

Sweet and Sour Red Cabbage

This dish can be made in advance and reheated before serving.

Author: Martha Stewart

Quick Glazed Carrots

Author: Martha Stewart

Roasted Beets and Potatoes

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

Sugar Snap Peas with Mint

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

Brown Sugar Glazed Parsnips

Author: Martha Stewart

Potato Latkes

Author: Martha Stewart

Roasted Brussels Sprouts with Orange Butter Sauce

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

Spinach with Crispy Chickpeas

This healthy side dish recipe is courtesy of chef Andrew Carmellini.

Author: Martha Stewart

Crispy Polenta Squares

These crispy squares can also be lightly fried for a delicious appetizer or side dish.

Author: Martha Stewart

Herb Roasted Potatoes

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Author: Martha Stewart

Mushroom and Walnut Stuffing

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

Crispy Potatoes with Rosemary

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

Shiitake Mushroom Stuffing and Sausage Stuffing

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

Cornbread, Apple, and Sausage Stuffing

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

Balsamic Glazed Cipollini Onions

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach

Author: Martha Stewart

Onion and Golden Raisin Chutney

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

Mashed Rutabagas

Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.

Author: Martha Stewart

Patagonian Potato Galette

This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor

Author: Martha Stewart

Spicy Cornbread Stuffing

Author: Martha Stewart

Grilled Asparagus Vinaigrette

This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.

Author: Martha Stewart

Herbed Cracker Stuffing

Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.

Author: Martha Stewart

Screamin' Mean Greens

This recipe adapted from "LaBelle Cuisine" by Patti LaBelle (Broadway; 1999).

Author: Martha Stewart

Sausage Pear Stuffing

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

Simple Roasted Brussels Sprouts

Author: Martha Stewart

Spaetzle

Author: Martha Stewart

Sauteed Sesame Spinach with Asparagus

Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.

Author: Martha Stewart

Roasted Turnips and Pears with Rosemary Honey Drizzle

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

Parmesan Cheese Souffle

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

Author: Martha Stewart

Spinach with Lemon

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

Sausage Stuffed Red Onions

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Author: Martha Stewart

Stuffed Ancho Chiles

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.

Author: Martha Stewart

Caramelized Sweet Potatoes

Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.

Author: Martha Stewart

Creamy Polenta with Parmesan

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

Sausage Pecan Stuffing

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

Trisha Yearwood's Mashed Potatoes

This recipe for mashed potatoes is courtesy of singer Trisha Yearwood.

Author: Martha Stewart

Sauteed Kale

John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.

Author: Martha Stewart

Truffle Mashed Potatoes

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

Wilted Savoy Cabbage

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

Author: Martha Stewart

Spicy Collard Greens with Tomato, Garlic, and Onions

Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.

Author: Martha Stewart

Pecan Cornbread Dressing

Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).

Author: Martha Stewart

Garlic and Rosemary Potato Puree

Author: Martha Stewart