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
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
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
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
Author: Martha Stewart
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy...
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Author: Martha Stewart
Author: Martha Stewart
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
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
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
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
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
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet onions.
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
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
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
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
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
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
Author: Martha Stewart
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies. The wild variety is usually available from April...
Author: Martha Stewart
Freshly chopped chives add a subtle onion flavor to this dish.
Author: Martha Stewart
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
This recipe adapted from "LaBelle Cuisine" by Patti LaBelle (Broadway; 1999).
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
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Author: Martha Stewart
This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
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
Author: Martha Stewart
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
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Author: Martha Stewart
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
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
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
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
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