Author: Martha Stewart
Colorful beets always make a pretty dish, and this recipe is sweet, nutty, and healthy to boot.
Author: Martha Stewart
This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.
Author: Martha Stewart
Pair this easy Roasted Radicchio recipe with any one of our delicious mains, or include it in one of our delicious pasta recipes.
Author: Martha Stewart
Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar Glaze.
Author: Martha Stewart
Author: Martha Stewart
Try these delicious sauteed vegetables as a healthy side dish at your next meal. They go wonderfully with many recipes, like Chicken with White Wine and Herb Sauce.
Author: Martha Stewart
Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite. These fries can also be pan-fried in 1/4 inch of olive oil.
Author: Martha Stewart
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Author: Martha Stewart
This delicious recipe for roasted fennel and green bean relish is from chef Emeril Lagasse's cookbook, "Emeril's Creole Christmas."
Author: Martha Stewart
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).
Author: Martha Stewart
This recipe is courtesy of Carmen Gonzalez and should be used in her Plantain-Stuffed Pork Loin recipe.
Author: Martha Stewart
Author: Martha Stewart
What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.
Author: Martha Stewart
Author: Martha Stewart
The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.
Author: Martha Stewart
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover is tzimmes, a sweet stew made with carrots, potatoes,...
Author: Martha Stewart
This stuffing recipe will elevate any Thanksgiving dinner table. Full of flavors of the season-pecans and dried cranberries-it's sure to be a hit.
Author: Martha Stewart
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion...
Author: Martha Stewart
Author: Martha Stewart
A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Maricel Presilla and can be paired with her Slab Bacon In Hot Pepper-Brown Loaf Sugar Adobo recipe.
Author: Martha Stewart
A dash of cayenne pepper in the vinaigrette gives this brightly flavored salad a little kick.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
Cooking with cedar planks, a northwest Native American tradition, involves heating the wood to release its aromatic essence, which the food absorbs as it cooks. John Howie, executive chef for Seattle's...
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly cooked, drained, and chopped, and then tossed...
Author: Martha Stewart
Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.
Author: Martha Stewart
Your family will love this no-fuss gravy for Thanksgiving. For a turkey how-to, see Turkey 101.
Author: Martha Stewart
Author: Martha Stewart
Nutrition doesn't come at the expense of flavor in this spicy spinach (left, in photo). The recipe comes from chef and food activist Bryant Terry, and it was published in "In the Green Kitchen," by Alice...
Author: Martha Stewart
This easy pan gravy requires drippings from either our Roasted Turkey in Parchment with Gravy or Roasted Dry-Brined Turkey.
Author: Martha Stewart
This recipe courtesy of Chris Cosentino.
Author: Martha Stewart
Author: Martha Stewart
This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
This delicious side dish of cheesy peas is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
Author: Martha Stewart
Make these roasted asparagus with sesame for a delightful take on the classic side dish.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
Author: Martha Stewart
Large carrots take center stage in this side dish, their size perfect for sustaining the high heat of roasting. They won't shrivel and their nutrition profile is top-notch.
Author: Martha Stewart
Author: Martha Stewart
This dish combines parsnips and cipollines. Also referred to as wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are available for a short time in the fall. If you can't...
Author: Martha Stewart
These potato pancakes serve as the perfect focal point of your Hanukkah feast.
Author: Martha Stewart