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
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 of Figs and Other Recipes."
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 Rosemary-Honey Drizzle, Roasted Brussels Sprouts...
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 holiday meal, serve with his Turkey Breast with...
Author: Martha Stewart
Author: Martha Stewart
Pears and raspberries add a delectable twist to this Thanksgiving staple.
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 rows and should appear plump and milky. Also try:...
Author: Martha Stewart
This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.
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
Reader Elif Ekin Tasdizen contributed this recipe for baklava, which layers store-bought phyllo dough into a buttery, nut-filled treat.
Author: Martha Stewart
The subtle charms of quinces are easily revealed. Naturally occurring pectin in the fruit lets preserves set without added thickeners.
Author: Martha Stewart
This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.
Author: Martha Stewart
Garlic and herbs tucked under the skin give the hens additional flavor.
Author: Martha Stewart
Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.
Author: Martha Stewart
Author: Martha Stewart
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 Duck for a sophisticated holiday feast.
Author: Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Author: Martha Stewart
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
Author: Martha Stewart
Ripe, juicy Georgia peaches line the bottom of souffle dishes and a peach meringue bakes into a light, airy topping in this recipe from Chef Virginia Willis.
Author: Martha Stewart
Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy Eggplant Rollatini.
Author: Martha Stewart
Get all the things you love about sausagestuffing (savory meat, fresh herbs, and lotsof bread) without feeling stuffed yourself.
Author: Martha Stewart
Author: Martha Stewart
Venison is naturally lean, has no internal fat, and is especially suited to a quick, high-heat roast. The coating's assertive mix of juniper berries and Szechuan and black peppercorns locks in the meat's...
Author: Martha Stewart
Author: Martha Stewart
This vinaigrette is delicious over most roasted or steamed vegetables, or leftover turkey and a medley of fresh salad greens.
Author: Martha Stewart
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Author: Martha Stewart
Try this recipe from Nate Appleman's "A16 Food and Wine" for a hearty meal.
Author: Martha Stewart
Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked...
Author: Martha Stewart
This dish marries sweet orchard fruit with savory duck for a delicious combination.
Author: Martha Stewart
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Try this sauteed vegetable recipe from chef Pierre Schaedelin of Benoit restaurant with delicious Steak Aux Poivres for a wonderfully romantic dinner for two.
Author: Martha Stewart
Author: Martha Stewart
A sweet-and-spicy glaze offsets the richness of pork belly in this hearty dish. Pair with Cheddar-Chile Waffles, if desired.
Author: Martha Stewart
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Author: Martha Stewart
Author: Martha Stewart
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
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
Veal shanks are normally cut very thick but Lucinda prefers them to be about 3/4-inch thick. Ask your butcher for a special cut, otherwise they will need to cook longer.From the book "Lucinda's Rustic...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
A meddley of colorful vegetables comprise this summery vegetable tian, making it a mouthwatering side dish or main.
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 inflammation.
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