Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
Author: Martha Stewart
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken...
Author: Martha Stewart
Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.
Author: Martha Stewart
We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell...
Author: Martha Stewart
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please...
Author: Martha Stewart
This garlicky sautéed kale makes for a delicious, and nutritious, side dish.
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying...
Author: Martha Stewart
A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.
Author: Martha Stewart
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's...
Author: Martha Stewart
Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.
Author: Martha Stewart
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth....
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
A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.
Author: Martha Stewart
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Author: Martha Stewart
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally...
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...
Author: Martha Stewart
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
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 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
Author: Martha Stewart
Fresh fava beans and buttermilk add texture as well as flavor these mashed potatoes.
Author: Martha Stewart
This recipe comes courtesy of Anissa Helou, a journalist, author, and expert on Moroccan and Mediterranean cooking. It was featured on "Martha Stewart...
Author: Martha Stewart
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
Author: Martha Stewart
This is one of Ina Garten's best sellers at her Barefoot Contessa gourmet food store in East Hampton, New York.
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
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
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
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 simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Author: Martha Stewart
Salt, pepper, and a pinch of red pepper flakes are all you need to season this tender broccoli rabe from chef Eric Ripert. Serve with his Whole Roasted...
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
Author: Martha Stewart
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode...
Author: Martha Stewart
Author: Martha Stewart
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
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Author: Martha Stewart
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
Author: Martha Stewart
A delicious side dish with earthy flavors, this sautéed mushrooms recipe goes well with any number of mains.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Blanching asparagus is a very simple process that creates a healthy and delicious side dish.
Author: Martha Stewart