These potato pancakes serve as the perfect focal point of your Hanukkah feast.
Author: Martha Stewart
A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.
Author: Martha Stewart
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Author: Martha Stewart
Make thick, satisfying turkey gravy this Thanksgiving with an easy recipe from TV chef Sarah Mastracco.
Author: Martha Stewart
This recipe for mango-kumquat relish is courtesy of Carmen Gonzalez and should be used in her Tembleque recipe.
Author: Martha Stewart
Wonton wrappers -- an easy alternative to homemade pasta -- encasetender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stemsare on top). The ingredients add up to a substantial...
Author: Martha Stewart
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
Author: Martha Stewart
This delicious side dish of cheesy peas is courtesy of Jamie Oliver and can be found in his cookbook, "Cook with Jamie."
Author: Martha Stewart
Make pizza the next day with the leftover meat and vegetables.
Author: Martha Stewart
Use this recipe to prepare Asian-Style Pork Chops.
Author: Martha Stewart
Author: Martha Stewart
There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other...
Author: Martha Stewart
To ensure crisp, golden skin, steam the goose before roasting to render some of its fat. How to Carve a Goose.
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
A charlotte is dessert assembled in a mold. In this one, two ladyfinger disks sandwich a cream filling, and a band of ladyfingers surrounds the edge. As you bite into this cake, you're in for a few surprises:...
Author: Martha Stewart
This wonderful recipe for cardamon-roasted cauliflower is courtesy of Suvir Saran and can be found in "American Masala."
Author: Martha Stewart
Recipe from "Biba's Italy," by Biba Caggiano
Author: Martha Stewart
This recipe for duck bourguignonne with chestnut spaetzle is courtesy of chef Terrance Brennan.
Author: Martha Stewart
Author: Martha Stewart
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
A capon is a large bird bred to have more white meat; it may have to be special-ordered from your butcher. To make it a chicken dinner, substitute a 7- to 8-eight-pound roaster; if you're not making a...
Author: Martha Stewart
Author: Martha Stewart
This delicious recipe for roasted fennel and green bean relish is from chef Emeril Lagasse's cookbook, "Emeril's Creole Christmas."
Author: Martha Stewart
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
Rich, milky fresh mozzarella is the ideal complement for garlicky mortadella on this pizza. A sprinkling of red-pepper flakes before serving adds a welcome dose of heat.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
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
Large carrots take center stage in this side dish, their size perfect for sustaining the high heat of roasting. They won't shrivel and their nutrition profile is top-notch.
Author: Martha Stewart
Use to make chef Emeril Lagasse's Savory Wild Mushroom Bread Pudding.
Author: Martha Stewart
This delicious recipe is from "My Vue," by Shannon Bennett.
Author: Martha Stewart
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
Author: Martha Stewart
Any bread will work here, but this is an especially good way to use up leftover bagels. Pumpernickel or everything bagels are our favorite choices for this stuffing.
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
Navy makes this dish with fresh flageolet beans, but we substituted easier-to-find dried beans here.
Author: Martha Stewart
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
This hearty Italian dish is based on our Easy Pork Shoulder.
Author: Martha Stewart
Vegetables and herbs add fresh flavor to this recipe from chef Cesare Casella, used in his Lasagna with Bean Ragu.
Author: Martha Stewart
This recipe for spinach-and-cheese pizza is courtesy of chef Jim Lahey from the new restaurant, Co.
Author: Martha Stewart
The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
Robiola Bosina or Brie can be substituted for the Reblochon-style cheese.
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 delicious and nutritious recipe comes from Donnie Yance, an herbalist, nutritionist, and author. With it he likes to serve Sauteed Cabbage. To maximize the healthfulness of this dish, use organic...
Author: Martha Stewart
This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan....
Author: Martha Stewart