These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower. Paintings copyright by Donald Sultan. Reprinted...
Author: Martha Stewart
Use this recipe to prepare Asian-Style Pork Chops.
Author: Martha Stewart
Author: Martha Stewart
Here, you can use chard, kale, or spinach to make an easy, delicious side dish. Coarsely chop the greens (with any tender stems), steam them until cooked through, then squeeze them dry in cheesecloth or...
Author: Martha Stewart
Nutrition doesn't come at the expense of flavor in this spicy spinach (left, in photo). The recipe comes from chef and food activist Bryant Terry, and it was published in "In the Green Kitchen," by Alice...
Author: Martha Stewart
Author: Martha Stewart
This recipe for black daal is courtesy of actor Anil Kapoor -- it's a family favorite.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
Author: Martha Stewart
A delicious side dish with earthy flavors, this sautéed mushrooms recipe goes well with any number of mains.
Author: Martha Stewart
This recipe for pommes safranee comes from chef Marco Pierre White.
Author: Martha Stewart
This dish combines parsnips and cipollines. Also referred to as wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are available for a short time in the fall. If you can't...
Author: Martha Stewart
This easy pan gravy requires drippings from either our Roasted Turkey in Parchment with Gravy or Roasted Dry-Brined Turkey.
Author: Martha Stewart
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Author: Martha Stewart
Serve these sauteed peppers with our ginger-glazed cod for a healthy and satisfying dinner.
Author: Martha Stewart
This tasty recipe from Ubuntu chef Jeremy Fox is featured in our Fresh and Festive Vegetarian Thanksgiving Menu.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe is courtesy of Elizabeth Falkner and is a perfect addition to her Citizen Steak with Blue Cheese Ice Cream recipe.
Author: Martha Stewart
This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
These delicious smashed potatoes (recipe courtesy of editorial assistant Camila de Onis) are a perfect side dish to her Peruvian Fish Stew.
Author: Martha Stewart
Author: Martha Stewart
A dash of cayenne pepper in the vinaigrette gives this brightly flavored salad a little kick.
Author: Martha Stewart
This recipe is courtesy of Maricel Presilla and can be paired with her Slab Bacon In Hot Pepper-Brown Loaf Sugar Adobo recipe.
Author: Martha Stewart
This is an easy boil-and-blend recipe from chef Shea Gallante of Ciano. Use it with his Lobster and Shiitake Ragu.
Author: Martha Stewart
During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this fresh, flavorful succotash recipe.
Author: Martha Stewart
Author: Martha Stewart
In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all things. Each head of cauliflower will produce two...
Author: Martha Stewart
Martha shows how to make a baked potato, No. 8 in our 20 More Things Everyone Should Know.
Author: Martha Stewart
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Author: Martha Stewart
Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.
Author: Martha Stewart
Author: Martha Stewart
Robiola Bosina or Brie can be substituted for the Reblochon-style cheese.
Author: Martha Stewart
Make these roasted asparagus with sesame for a delightful take on the classic side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This simple recipe for sautéed cabbage only uses four ingredients for an easy and delicious side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Romy Dorotan of Cendrillon.
Author: Martha Stewart
Cookbook author Maya Kaimal shared this recipe for one of her favorite vegetable curries on Martha Stewart TV.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry...
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
To stuff your turkey, you'll need four cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a two-quart baking dish.
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
Author: Martha Stewart