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
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed...
Author: Martha Stewart
This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.
Author: Martha Stewart
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Author: Martha Stewart
Author: Martha Stewart
Egg noodles are the perfect side dish for this elegant stew.
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Author: Martha Stewart
In this recipe for a classic Passover side dish, potato kugel gratin, matzo meal is the key to a golden-brown crust.
Author: Martha Stewart
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 with classic meat dishes, like roasted Engagement...
Author: Martha Stewart
This delicious recipe for Grilled Asparagus Vinaigrette is the perfect addition to any healthy meal.
Author: Martha Stewart
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
This recipe, courtesy of chef Cesare Casella of Beppe restaurant in New York City, combines just a few simple ingredients for a surprising degree of flavor.
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
Author: Martha Stewart
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.
Author: Martha Stewart
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Author: Martha Stewart
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls...
Author: Martha Stewart
Author: Martha Stewart
A dollop of cottage cheese or ricotta cheese adds protein to this dish of deliciousness.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
For perfectly flaky phyllo dough, we go to Lili Fable, whose family-owned Poseidon Greek Bakery has made about 75 pounds of it a day since the '20s. This rolled baklava recipe is a must-make for a delicious...
Author: Martha Stewart
This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
For individual portions, place small, shallow baking dishes (each holding about 2 1/2 to 3 cups) on a rimmed baking sheet. Divide the pasta mixture among them; top with cheese, then bake and broil.
Author: Martha Stewart
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Author: Martha Stewart
Country bread layered with Artichoke-Basil Spread is the base for these tasty sandwiches.
Author: Martha Stewart
For the black-bean topping variation, top the potatoes with the yogurt and scallions after removing them from the oven. The sour-cream version requires no reheating whatsoever.
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 table.
Author: Martha Stewart
An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this...
Author: Martha Stewart
This recipe for sausage with fennel and olives is courtesy of Lidia Bastianich.
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 recipe, part of Martha's Ultimate Thanksgiving...
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
Author: Martha Stewart
For an elegant and easy-to-make holiday meal, chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar favors slow-roasted Pekin duck paired with savory vegetables.
Author: Martha Stewart
This one-of-a-kind dessert recipe from chef Eric Snow of The Oak Room is the perfect sweet treat for Valentine's Day.
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 baking dish.
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
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
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
Author: Martha Stewart