Author: Martha Stewart
This delicious recipe is from "Jamie's Italy," by Jamie Oliver.
Author: Martha Stewart
Author: Martha Stewart
This traditional Peking duck recipe comes from acclaimed opera singer Hao Jian Tian and Martha Liao, his wife. Also try: Martha Liao's Spring Rolls
Author: Martha Stewart
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
Everyone loves creamed spinach, but check out this version of the dish made with mustard greens and you'll be an instant convert. It's from Emeril's new cookbook, "Emeril 20-40-60."Try this recipe with...
Author: Martha Stewart
No need to wait until Thanksgiving to enjoy roasted chicken and rustic stuffing. For a delicious dinner no matter the season, bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn...
Author: Shira Bocar
This wonderful recipe for duck breast with cherry chutney is courtesy of Design Cuisine.Special thanks to D'Artagnan for providing the duck breasts.
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 last 8 to 10 minutes, and set it aside while the...
Author: Martha Stewart
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Author: Martha Stewart
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
Author: Martha Stewart
This basic recipe is perfect as is, but feel free to embellish it with other ingredients, such as goat cheese, grated cheddar cheese, roasted garlic, or sliced green onions. The recipe is from Emeril's...
Author: Martha Stewart
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
This versatile side dish comes together in 10 minutes.
Author: Martha Stewart
Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.
Author: Martha Stewart
Robiola, a mild and creamy Italian cheese, makes an excellent topping for pizza. This recipe comes to us from chef and restaurateur Pino Luongo.
Author: Martha Stewart
This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.
Author: Martha Stewart
Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.
Author: Martha Stewart
This recipe has been adapted from "Daniel's Dish: Entertaining at Home with a Four Star Chef" by Daniel Boulud.
Author: Martha Stewart
Author: Martha Stewart
A small amount of cream is all it takes to make these mushrooms taste luxurious.
Author: Martha Stewart
Author: Martha Stewart
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Author: Martha Stewart
This member of the lily family has been cultivated for more than 2,000 years. Asparagus is at its peak from February through June and is a good source of fiber, folic acid, and potassium.
Author: Martha Stewart
Author: Martha Stewart
Spare, cool melon and pineapple prepared sushi-style is a graceful finish to a simple, elegant meal.
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
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 spring side dish. Also try:Steamed Artichokes with...
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
Use to make the Cauliflower Gratin with Roasted Chestnuts and Parmesan Cream from Chris and Idie Hastings's "Hot and Hot Fish Club Cookbook."
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 raw cut into matchsticks for dipping or tossed in...
Author: Martha Stewart
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Author: Martha Stewart
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
Author: Martha Stewart
Pheasant is delicious roasted, so long as the game bird is very young. Ask your butcher for a young female pheasant, since their flesh is juicier than older pheasants. As easy to roast as turkey or chicken,...
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
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
Author: Martha Stewart
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili...
Author: Martha Stewart
The alcohol mostly evaporates in this rich and tasty turkey gravy.
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 Beef Tenderloin with Red-Wine Butter Sauce for an...
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
Move over, sweet potato, there's a new brightly hued side dish in town: tender spiced pumpkin. This recipe comes from Virginia Willis's "Basic to Brilliant, Y'all."
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Author: Martha Stewart
Author: Martha Stewart
There's no cooking required for this "lasagna" made of garden-fresh zucchini and tomatoes, layered with creamy farmer cheese and basil leaves. Full of vegetables and bursting with flavor, this healthy...
Author: Martha Stewart