Author: Martha Stewart
Author: Martha Stewart
Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.
Author: Martha Stewart
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
Author: Martha Stewart
Lazy days call for this recipe's one-step preparation. But when feeling fancy, dive into steps 2 and 3, from Lucinda Scala Quinn's cookbook "Mad Hungry."
Author: Martha Stewart
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
Author: Martha Stewart
This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with...
Author: Martha Stewart
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and...
Author: Martha Stewart
Acorn squash rings get the sweet treatment in this buttery recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Roasted Turnips and Pears with Rosemary-Honey Drizzle, Roasted Brussels Sprouts...
Author: Martha Stewart
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
Author: Martha Stewart
Author: Martha Stewart
Blanching asparagus is a very simple process that creates a healthy and delicious side dish.
Author: Martha Stewart
Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete holiday meal, serve with his Turkey Breast with...
Author: Martha Stewart
This versatile side dish comes together in 10 minutes.
Author: Martha Stewart
Author: Martha Stewart
This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."
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
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
Author: Martha Stewart
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Author: Martha Stewart
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
This recipe for mashed potatoes is courtesy of singer Trisha Yearwood.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.
Author: Martha Stewart
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Author: Martha Stewart
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice...
Author: Martha Stewart
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth. Pecans give the stuffing gentle sweetness and bits...
Author: Martha Stewart
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Author: Martha Stewart
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Author: Martha Stewart
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Author: Martha Stewart
Serve these with Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways:...
Author: Martha Stewart
Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using this recipe from chef Marcus Samuelsson's "New American...
Author: Martha Stewart
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with...
Author: Martha Stewart
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
Author: Martha Stewart
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the...
Author: Martha Stewart
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto...
Author: Martha Stewart
To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them....
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart