Colorful beets always make a pretty dish, and this recipe is sweet, nutty, and healthy to boot.
Author: Martha Stewart
This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.
Author: Martha Stewart
This popular, affordable favorite in Chinese restaurants is a cinch to whip up in a wok.
Author: Martha Stewart
Cooking with cedar planks, a northwest Native American tradition, involves heating the wood to release its aromatic essence, which the food absorbs as...
Author: Martha Stewart
This recipe courtesy of Chris Cosentino.
Author: Martha Stewart
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Author: Martha Stewart
This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Serve these sauteed peppers with our ginger-glazed cod for a healthy and satisfying dinner.
Author: Martha Stewart
Your family will love this no-fuss gravy for Thanksgiving. For a turkey how-to, see Turkey 101.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Make these roasted asparagus with sesame for a delightful take on the classic side dish.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined...
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...
Author: Martha Stewart
This recipe comes to us from Martha Stewart Living TV facility manager Lynn Goodwin; it was passed down to her by her grandmother, Jean Cooper.
Author: Martha Stewart
This recipe for leek stew, courtesy of Tom Colicchio, is an ideal accompaniment for cornish game hen.
Author: Martha Stewart
Author: Martha Stewart
This recipe for chestnut spaetzle is from chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
Use only the best-quality olive oil on these baked potatoes.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
The slight bitterness of the greens is offset by sweet raisins and citrusy orange juice in this side dish (right, in photo) from chef and food activist...
Author: Martha Stewart
This simple recipe for sautéed cabbage only uses four ingredients for an easy and delicious side dish.
Author: Martha Stewart
These delicious smashed potatoes (recipe courtesy of editorial assistant Camila de Onis) are a perfect side dish to her Peruvian Fish Stew.
Author: Martha Stewart
A dash of cayenne pepper in the vinaigrette gives this brightly flavored salad a little kick.
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
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 recipe is courtesy of Elizabeth Falkner and is a perfect addition to her Citizen Steak with Blue Cheese Ice Cream recipe.
Author: Martha Stewart
This is an easy boil-and-blend recipe from chef Shea Gallante of Ciano. Use it with his Lobster and Shiitake Ragu.
Author: Martha Stewart
This recipe for pommes safranee comes from chef Marco Pierre White.
Author: Martha Stewart
During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this...
Author: Martha Stewart
Use to make chef Emeril Lagasse's Savory Wild Mushroom Bread Pudding.
Author: Martha Stewart
This tasty recipe from Ubuntu chef Jeremy Fox is featured in our Fresh and Festive Vegetarian Thanksgiving Menu.
Author: Martha Stewart
In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all...
Author: Martha Stewart
Author: Martha Stewart
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Author: Martha Stewart
Author: Martha Stewart
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...
Author: Martha Stewart
This recipe is courtesy of Romy Dorotan of Cendrillon.
Author: Martha Stewart
Robiola Bosina or Brie can be substituted for the Reblochon-style cheese.
Author: Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Author: Martha Stewart
Author: Martha Stewart
Cookbook author Maya Kaimal shared this recipe for one of her favorite vegetable curries on Martha Stewart TV.
Author: Martha Stewart
To stuff your turkey, you'll need four cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a two-quart...
Author: Martha Stewart
Author: Martha Stewart
Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.
Author: Martha Stewart
These roasted tomatoes make wonderful additions to sandwiches and pasta sauces, or can be served on their own as a side dish with fish or chicken.
Author: Martha Stewart