This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
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
With only three ingredients--red potatoes, olive oil, and thyme--this simple side dish packs a powerful punch. The trick to getting them to come out perfect:...
Author: Martha Stewart
The earthy flavor of mushrooms is a delicious addition to the dinner table in this meatless, mushroom ragu.
Author: Martha Stewart
Author: Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Author: Martha Stewart
Use the tiniest whole red potatoes you can find for this potato dish, but if they aren't available, simply quarter the larger ones.
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
Martha shares her recipe for latkes, the potato pancakes that are traditionally prepared for Hanukkah dinners. Serve them warm from the oven with accompaniments...
Author: Martha Stewart
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
Author: Martha Stewart
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.
Author: Martha Stewart
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Author: Martha Stewart
These crispy squares can also be lightly fried for a delicious appetizer or side dish.
Author: Martha Stewart
Here's a perfect dinner for the garlic devotee: pasta with garlic three ways -- raw, roasted, and fried.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
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...
Author: Martha Stewart
We mixed leeks with equal amounts of red and white pearl onions and cipollini (flat little Italian onions), but you can use any combination of small, sweet...
Author: Martha Stewart
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...
Author: Martha Stewart
Aromatic and slightly pungent, basil makes a good companion to a grilled zucchini and squash side dish. Its delicate leaves are best used raw or added...
Author: Martha Stewart
This dish can be made in advance and reheated before serving.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
Author: Martha Stewart
This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."
Author: Martha Stewart
Martha's recipe was inspired by a potato puree from the restaurant Eleven Madison Park.
Author: Martha Stewart
This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator...
Author: Martha Stewart
No barbecue is complete without the classic side dish of baked beans. Although they are almost synonymous with Southern barbecue, baked beans actually...
Author: Martha Stewart
Freshly chopped chives add a subtle onion flavor to this dish.
Author: Martha Stewart
Use to make Brucie chef Zahra Tangorra's Roasted Roma Tomato Lasagna.
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
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Author: Martha Stewart
This recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Serve this dressing, stuffed with pecans, with our Salt-and-Pepper Grilled Turkey.
Author: Martha Stewart
Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts,...
Author: Martha Stewart
The onions in this dish aren't just for show; the long roasting time brings out their sweetness and makes them delicious in their own right, and they add...
Author: Martha Stewart
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...
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
Of course, fresh corn is best, but frozen will do.
Author: Martha Stewart
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash...
Author: Martha Stewart
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
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...
Author: Martha Stewart
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
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...
Author: Martha Stewart
This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Author: Martha Stewart