Try these delicious sauteed vegetables as a healthy side dish at your next meal. They go wonderfully with many recipes, like Chicken with White Wine and...
Author: Martha Stewart
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens...
Author: Martha Stewart
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using...
Author: Martha Stewart
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
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Carmen Gonzalez and should be used in her Plantain-Stuffed Pork Loin recipe.
Author: Martha Stewart
Celery root or celeriac has a much milder flavor than its more common varietal cousin, bunch celery. Like jicama, it is very versatile and can be served...
Author: Martha Stewart
Author: Martha Stewart
This dish owes its inspiration to our Louisiana neighbors on two sides: the incredible sweet corn that is grown in Indianola, Mississippi, where some of...
Author: Martha Stewart
After they simmer with shallots, garlic, black pepper, red-pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava...
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).
Author: Martha Stewart
What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Maricel Presilla and can be paired with her Slab Bacon In Hot Pepper-Brown Loaf Sugar Adobo recipe.
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
This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.
Author: Martha Stewart
Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
Author: Martha Stewart
This spicy escarole recipe is courtesy of chef Mike Price and is used to make his Grilled Snapper.
Author: Martha Stewart
Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar...
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...
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
Make these delicious wrinkled potatoes, courtesy of Jose Andres, which can be found in his cookbook, "Made in Spain," along with these two fantastic dipping...
Author: Martha Stewart
These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower....
Author: Martha Stewart
This dish combines parsnips and cipollines. Also referred to as wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are...
Author: Martha Stewart
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, serves this spinach with her Tuscan Pot Roast.
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
Pair this easy Roasted Radicchio recipe with any one of our delicious mains, or include it in one of our delicious pasta recipes.
Author: Martha Stewart
These potato pancakes serve as the perfect focal point of your Hanukkah feast.
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
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
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite. These fries can also...
Author: Martha Stewart
Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly...
Author: Martha Stewart
Author: Martha Stewart
This stuffing recipe will elevate any Thanksgiving dinner table. Full of flavors of the season-pecans and dried cranberries-it's sure to be a hit.
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...
Author: Martha Stewart
Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso in this recipe from Ca Va chef Todd English.Also try:Seared Tuna...
Author: Martha Stewart
This recipe for black daal is courtesy of actor Anil Kapoor -- it's a family favorite.
Author: Martha Stewart
Use this recipe to prepare Asian-Style Pork Chops.
Author: Martha Stewart
Try this recipe from talented chef Eric Ripert for a delicious new way to eat your vegetables.
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...
Author: Martha Stewart
This tasty stuffing comes courtesy of culinary historian Anne Willan and can be used for her recipe for Poule au Pot, or chicken in a pot.
Author: Martha Stewart
Author: Martha Stewart