You can find sweet and savory oyster sauce in Asian markets.
Author: Martha Stewart
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Author: Martha Stewart
Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green...
Author: Martha Stewart
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious....
Author: Martha Stewart
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.
Author: Martha Stewart
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
Author: Martha Stewart
Fresh lemon juice gives this fluffy polenta cake from Nigella Lawson's "Nigella Kitchen" cookbook its light, tangy flavor.Photo credit: Lis Parsons
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of...
Author: Martha Stewart
Author: Martha Stewart
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
Author: Martha Stewart
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing...
Author: Martha Stewart
This recipe for moist Cornish hens with apricot sauce comes from Janet Reynolds of Leesburg, Virginia.
Author: Martha Stewart
No barbecue is complete without the classic side dish of baked beans. Although they are almost synonymous with Southern barbecue, baked beans actually...
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...
Author: Martha Stewart
Using a nonstick skillet to make this dish will help the tofu brown evenly with less oil. Wiping the skillet with a paper towel after step 2 will keep...
Author: Martha Stewart
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan...
Author: Martha Stewart
These can be assembled a day ahead and refrigerated. Remove them from the refrigerator 30 minutes before baking.
Author: Martha Stewart
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term...
Author: Martha Stewart
Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Author: Martha Stewart
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet...
Author: Martha Stewart
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Freshly chopped chives add a subtle onion flavor to this dish.
Author: Martha Stewart
Braising maximizes the potatoes' flavor and ensures that they're perfectly tender. Serve this alongside our Crisp Mustard-Glazed Chicken Breasts.
Author: Martha Stewart
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Author: Martha Stewart
This dish can be made in advance and reheated before serving.
Author: Martha Stewart
Invite friends for easy deep-dish pies, sure to top the best pizzeria in town.
Author: Martha Stewart
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen,"...
Author: Martha Stewart
Author: Martha Stewart
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and...
Author: Martha Stewart
Pave, the French word for "paving stones," is a term chef Thomas Keller uses to describe any such rectangular or square food preparation. Try his recipe...
Author: Martha Stewart
This healthy side dish recipe is courtesy of chef Andrew Carmellini.
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
Incredibly easy dump and start chuck pot roast in Ninja Foodi recipe. Tender fall apart meat and aromatic root vegetables covered in rich beef broth, what...
Author: Tanya
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Author: Martha Stewart
These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see...
Author: Martha Stewart
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already...
Author: Martha Stewart
With only three ingredients--red potatoes, olive oil, and thyme--this simple side dish packs a powerful punch. The trick to getting them to come out perfect:...
Author: Martha Stewart
Author: Martha Stewart