Use this green bean recipe to make a delicious side dish for the holidays.
Author: Martha Stewart
Try these delicious sauteed vegetables as a healthy side dish at your next meal. They go wonderfully with many recipes, like Chicken with White Wine and Herb Sauce.
Author: Martha Stewart
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens into the pasta. Swiss chard, kale, dandelion...
Author: Martha Stewart
Author: Martha Stewart
After they simmer with shallots, garlic, black pepper, red-pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava beans. Frozen lima beans may be substituted for...
Author: Martha Stewart
Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From...
Author: Martha Stewart
Author: Martha Stewart
This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."
Author: Martha Stewart
This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes.
Author: Martha Stewart
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, serves this spinach with her Tuscan Pot Roast.
Author: Martha Stewart
This wonderful recipe is courtesy of David Tanis and can be found in his cookbook, "A Platter of Figs and Other Recipes."
Author: Martha Stewart
Author: Martha Stewart
This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.
Author: Martha Stewart
Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Author: Martha Stewart
There's no cooking required for this "lasagna" made of garden-fresh zucchini and tomatoes, layered with creamy farmer cheese and basil leaves. Full of vegetables and bursting with flavor, this healthy...
Author: Martha Stewart
Author: Martha Stewart
To keep the strings beans tender while they cook, allow some of the water to cling to them before they go into the hot pan.
Author: Martha Stewart
This soft farm-egg ravioli recipe from chef Brian Lewis of Bedford Post is sure to impress any dinner guest.
Author: Martha Stewart
This delicious recipe is courtesy of chef Lachlan Patterson.
Author: Martha Stewart
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili...
Author: Martha Stewart
This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.
Author: Martha Stewart
Depending on the quantity and saltiness of the pan juices, you may need to adjust the amount of chicken stock used. This gravy can be used for our Spice-Rubbed Roast Turkey.
Author: Martha Stewart
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover is tzimmes, a sweet stew made with carrots, potatoes,...
Author: Martha Stewart
This recipe for black daal is courtesy of actor Anil Kapoor -- it's a family favorite.
Author: Martha Stewart
This delicious recipe for sauteed mustard greens should be paired with Aaron Sanchez's recipe for Duck Breasts with Ancho Chile Dulce De Leche Glaze.
Author: Martha Stewart
This cooking technique infuses the duck with so much flavor.
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 recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
This recipe is courtesy of Carmen Gonzalez and should be used in her Plantain-Stuffed Pork Loin recipe.
Author: Martha Stewart
This delicious recipe for cranberry compote comes courtesy of chef Todd English. Serve it with Boned, Rolled, and Tied Turkey.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
A very simple meringue lattice crust floats atop a flavorful stew of raspberries and rhubarb.
Author: Martha Stewart
Make these delicious wrinkled potatoes, courtesy of Jose Andres, which can be found in his cookbook, "Made in Spain," along with these two fantastic dipping sauces: Mojo Rojo and Mojo Verde.
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite. These fries can also be pan-fried in 1/4 inch of olive oil.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available...
Author: Martha Stewart
Author: Martha Stewart
This simple and delicious recipe for roasted asparagus is the perfect addition to your favorite dinner.
Author: Martha Stewart
Mark Strausman, owner of Campagna in New York City, enjoys nothing more than a delicious meal made slowly, a meal that fills the house with the wonderful aromas he associates with home. Osso Buco is a...
Author: Martha Stewart
Author: Martha Stewart
This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.
Author: Martha Stewart
This basic tomato sauce recipe is as easy as it gets, and it's a wonderful way to use frozen tomatoes.
Author: Martha Stewart
This recipe, a new twist on a Tuscan classic, is courtesy of chef Iacopo Falai of Falai restaurant.
Author: Martha Stewart
This popular, affordable favorite in Chinese restaurants is a cinch to whip up in a wok.
Author: Martha Stewart
Bake this warm caramel souffle for a memorable dessert. The recipe comes from chef Pierre Schaedelin of Benoit in New York City.Also try:Caramel Ice Cream
Author: Martha Stewart
Author: Martha Stewart
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Author: Martha Stewart
Known as a cheese heart, the coeur a la creme fraiche is a fitting end to a romantic dinner. Traditionally, the coeur is served with whole strawberries and a strawberry sauce.
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