This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has...
Author: Martha Stewart
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
Creamy herb butter is simple to make and store; roll the extra butter in waxed paper and freeze to use on bread, veggies, or fish at a later date.
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
These easy bbq chipped ham sandwiches are a classic Pittsburgh dish made by home cooks for picnics, everyday dinners, and group functions.
Author: Patti Estep
These Italian dumplings are essentially ravioli without the pasta covering. For best results, use fresh ricotta cheese, which can be found in Italian markets or specialty stores. Semolina is best for coating...
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
This super simple turkey wrap recipe has it all! Packed with deli sliced turkey, lettuce, tomato, bacon, avocado, and a secret ingredient that sends this wrap over the top!
Author: Jesseca
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
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
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
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
This recipe adapted from "LaBelle Cuisine" by Patti LaBelle (Broadway; 1999).
Author: Martha Stewart
Freshly chopped chives add a subtle onion flavor to this dish.
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
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
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
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
Author: Martha Stewart
Make like you're in a five-star restaurant by cooking up this decadent roast duck dish.
Author: Martha Stewart
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
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Author: Martha Stewart
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
Author: Martha Stewart
This recipe, courtesy of chef Cesare Casella of Beppe restaurant in New York City, combines just a few simple ingredients for a surprising degree of flavor.
Author: Martha Stewart
This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
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
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
Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as...
Author: Martha Stewart
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious...
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
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
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
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
Author: Martha Stewart
This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy...
Author: Angela
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Author: Martha Stewart