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
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
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
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
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
Author: Martha Stewart
Cooking collards with a bit of healthy fat like olive oil may help the body absorb certain nutrients -- this hearty dish also features tomatoes and black-eyed...
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional...
Author: Martha Stewart
Martha made this recipe on Cooking School episode 307.
Author: Martha Stewart
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...
Author: Martha Stewart
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
Author: Martha Stewart
Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try:Chicken Cacciatore, Lemony Kale Salad
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
Author: Martha Stewart
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally...
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...
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...
Author: Martha Stewart
Morels, edible wild mushrooms that are prized for their smoky, nutty flavor, will need thorough washing, since they are riddled with nooks and crannies....
Author: Martha Stewart
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...
Author: Martha Stewart
Author: Martha Stewart
This recipe adapted from "LaBelle Cuisine" by Patti LaBelle (Broadway; 1999).
Author: Martha Stewart
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,...
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...
Author: Martha Stewart
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
Author: Martha Stewart
This delicious asparagus is courtesy of chef Jimmy Bradley and goes perfectly with his recipe for Halibut with Grapefruit.
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...
Author: Martha Stewart
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
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
Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
Author: Martha Stewart
Use this green bean recipe to make a delicious side dish for the holidays.
Author: Martha Stewart
In this easily prepared recipe, luxurious roasted chestnuts are paired with brussels sprouts that have been sauteed in butter until just tender and caramelized....
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...
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
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...
Author: Martha Stewart
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode...
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...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This vegetarian-friendly side dish is full of delicious and nutritious greens. Mustard greens are delicious alongside any one of our BBQ mains.
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...
Author: Martha Stewart