This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
Author: Martha Stewart
Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.
Author: Martha Stewart
This simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
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
This is one of Ina Garten's best sellers at her Barefoot Contessa gourmet food store in East Hampton, New York.
Author: Martha Stewart
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Wilted Savoy Cabbage.
Author: Martha Stewart
This simple and delicious recipe for roasted asparagus is the perfect addition to your favorite dinner.
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Author: Martha Stewart
Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served raw cut into matchsticks for dipping or tossed in...
Author: Martha Stewart
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's...
Author: Martha Stewart
There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other...
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.
Author: Martha Stewart
To keep the strings beans tender while they cook, allow some of the water to cling to them before they go into the hot pan.
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
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
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
This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.
Author: Martha Stewart
This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."
Author: Martha Stewart
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Author: Martha Stewart
This delicious recipe for sauteed mustard greens should be paired with Aaron Sanchez's recipe for Duck Breasts with Ancho Chile Dulce De Leche Glaze.
Author: Martha Stewart
Author: Martha Stewart
This basic tomato sauce recipe is as easy as it gets, and it's a wonderful way to use frozen tomatoes.
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
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From...
Author: Martha Stewart
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
Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
Serve this cranberry sauce as a side dish or spread it on a sandwich with leftover turkey.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Cindy Pawlcyn serves this dish alongside Mongolian Pork Chops as well as Lemon-Garlic Chicken at her Mustards Grill restaurant in Yountville, California.
Author: Martha Stewart
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).
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
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 garlicky sautéed kale makes for a delicious, and nutritious, side dish.
Author: Martha Stewart