Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.
Author: Martha Stewart
Author: Martha Stewart
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked...
Author: Martha Stewart
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
Author: Martha Stewart
An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this...
Author: Martha Stewart
Author: Martha Stewart
This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Author: Martha Stewart
Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or chicken recipe.
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
Author: Martha Stewart
This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter of Figs and Other Recipes."
Author: Martha Stewart
Author: Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Cooking in parchment paper eliminates the need for cooking oil. These potatoes infuse the air with an irresistible fragrance when the packet is opened.
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
Author: Martha Stewart
A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.
Author: Martha Stewart
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This recipe, part of Martha's Ultimate Thanksgiving...
Author: Martha Stewart
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This dish can be made in advance and reheated before serving.
Author: Martha Stewart
Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed peas.
Author: Martha Stewart
Author: Martha Stewart
Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added at the end of the cooking process.
Author: Martha Stewart
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized. A cider vinegar reduction dresses the two...
Author: Martha Stewart
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
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
Author: Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Author: Martha Stewart
Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.
Author: Martha Stewart
Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook. Pair with classic meat dishes, like roasted Engagement...
Author: Martha Stewart
Author: Martha Stewart
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Author: Martha Stewart
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
Author: Martha Stewart
This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.
Author: Martha Stewart
Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.
Author: Martha Stewart
Author: Martha Stewart
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
Author: Martha Stewart
Author: Martha Stewart
Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
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
Use this green bean recipe to make a delicious side dish for the holidays.
Author: Martha Stewart
When buying corn, look for ears with bright green, snugly fitting husks and golden brown silk; the kernels should reach the ear's tip in tightly spaced rows and should appear plump and milky. Also try:...
Author: Martha Stewart