These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves...
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and...
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
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 chicken recipe.
Cornbread, toasted pecans, and sauteed wild mushrooms give this stuffing its character. Even after baking inside the turkey, the cornbread and pecans retain their crunch, while the mushrooms add a chewy...
Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.
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...
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...
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).
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.
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.
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...
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...