Author: Martha Stewart
Roasted potatoes make for a classic side dish, and pair well with any number of mains.
Author: Martha Stewart
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
Author: Martha Stewart
This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
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
This dish can be made in advance and reheated before serving.
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 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
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
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
Martha made this recipe on Cooking School episode 307.
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
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
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
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
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
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
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
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
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
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
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
A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.
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
Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
Author: Martha Stewart
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
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
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
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
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
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
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
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
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
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
This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.
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
Author: Martha Stewart