This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Use this green bean recipe to make a delicious side dish for the holidays.
Author: Martha Stewart
Author: Martha Stewart
Cooking collard greens in a smoky pork broth adds richness and depth. This recipe, a favorite of Alice Waters, comes from Atlanta chef Scott Peacock.
Author: Martha Stewart
Author: Martha Stewart
The onions in this dish aren't just for show; the long roasting time brings out their sweetness and makes them delicious in their own right, and they add...
Author: Martha Stewart
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
Author: Martha Stewart
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe for mashed potatoes is courtesy of singer Trisha Yearwood.
Author: Martha Stewart
A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving...
Author: Martha Stewart
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies....
Author: Martha Stewart
Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine's "100 Recipes Every Woman Should Know" cookbook. Pair...
Author: Martha Stewart
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized....
Author: Martha Stewart
The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.
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
Serve with Canlis chef Jason Franey's Slow-Roasted Heritage Turkey with Orange and Sage and Sausage and Sage Un-Stuffing.
Author: Martha Stewart
Boiled asparagus is a simple, delicious side dish that goes with just about any main, especially during the spring. Try it with your favorite steak or...
Author: Martha Stewart
This recipe for baked figs is courtesy of David Tanis and should be used in his Double Duck Breasts recipe, which can be found in his cookbook, "A Platter...
Author: Martha Stewart
Acorn squash rings get the sweet treatment in this buttery recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Roasted Turnips and Pears with...
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...
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,...
Author: Martha Stewart
Author: Martha Stewart
This celery root puree is courtesy of chef Daniel Boulud, owner of Bar Boulud, and is used in his recipe for Salmon with Salsify.
Author: Martha Stewart
Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.
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...
Author: Martha Stewart
Smoked mushrooms are the heart of this rich, custardlike stuffing dish, adapted from chef Emeril Lagasse's "From Emeril's Kitchen" cookbook. For a complete...
Author: Martha Stewart
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
Author: Martha Stewart
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Author: Martha Stewart
This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.
Author: Martha Stewart
Martha first tasted this delicious sweet-potato spoon bread at The Elms, a restaurant and tavern owned by Brendan and Cris Walsh in Ridgefield, Connecticut.This...
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
Author: Martha Stewart
Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed...
Author: Martha Stewart
Author: Martha Stewart