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
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
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
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
Author: Martha Stewart
Author: Martha Stewart
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
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
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
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
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
Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served raw cut into matchsticks for dipping or tossed in...
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
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
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted Beef Tenderloin with Red-Wine Butter Sauce for an...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
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
Author: Martha Stewart
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
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
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
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 versatile side dish comes together in 10 minutes.
Author: Martha Stewart
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Author: Martha Stewart
Blanching asparagus is a very simple process that creates a healthy and delicious side dish.
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
Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.
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
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
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
A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.
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
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
Author: Martha Stewart
Serve these with Pancetta-Wrapped Pork Roast.
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 vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
Author: Martha Stewart
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.
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
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
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
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
Author: Martha Stewart
Author: Martha Stewart
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart