Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
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
This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
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...
Author: Martha Stewart
This delicious recipe for roasted fennel and green bean relish is from chef Emeril Lagasse's cookbook, "Emeril's Creole Christmas."
Author: Martha Stewart
Author: Martha Stewart
Colorful beets always make a pretty dish, and this recipe is sweet, nutty, and healthy to boot.
Author: Martha Stewart
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying...
Author: Martha Stewart
World-renowned chef Geoffrey Zakarian shares a recipe for Mashed Potatoes, from his cookbook, "Town/Country."
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
Author: Martha Stewart
Make these delicious wrinkled potatoes, courtesy of Jose Andres, which can be found in his cookbook, "Made in Spain," along with these two fantastic dipping...
Author: Martha Stewart
Great gravy begins with the juices and the flavorful brown bits you scrape from the bottom of the pan after roasting a bird like our Turkey with Brown-Sugar...
Author: Martha Stewart
Since it opened its doors in October1999, Artie's Deli in New York City has sold traditional Jewish food. One of its most popular dishes during Passover...
Author: Martha Stewart
Here, you can use chard, kale, or spinach to make an easy, delicious side dish. Coarsely chop the greens (with any tender stems), steam them until cooked...
Author: Martha Stewart
This recipe for mashed potatoes is courtesy of singer Trisha Yearwood.
Author: Martha Stewart
Oshitashi is a classic Japanese side dish made with various leafy greens. While spinach is the most typical example, in this version, red chard is lightly...
Author: Martha Stewart
Author: Martha Stewart
This recipe uses lemon confit, one of chef Eric Ripert's favorite condiment and seasonings.
Author: Martha Stewart
What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
Author: Martha Stewart
This wonderful recipe for cardamon-roasted cauliflower is courtesy of Suvir Saran and can be found in "American Masala."
Author: Martha Stewart
Author: Martha Stewart
Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite. These fries can also...
Author: Martha Stewart
Author: Martha Stewart
The cumin and mustard seeds are cooked in very hot oil until they pop; this classic Indian cooking technique releases their flavors.
Author: Martha Stewart
Author: Martha Stewart
Your family will love this no-fuss gravy for Thanksgiving. For a turkey how-to, see Turkey 101.
Author: Martha Stewart
Benedetta Vitali, owner of Zibibbo restaurant in Florence, Italy, serves this spinach with her Tuscan Pot Roast.
Author: Martha Stewart
Parsley root, found in markets with a large Jewish, German, or Polish clientele, tastes like a cross between carrots and celery. Try roasting it using...
Author: Martha Stewart
This delicious recipe is courtesy of Elizabeth Falkner and is a perfect addition to her Citizen Steak with Blue Cheese Ice Cream recipe.
Author: Martha Stewart
This popular, affordable favorite in Chinese restaurants is a cinch to whip up in a wok.
Author: Martha Stewart
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Author: Martha Stewart
This recipe comes to us from Martha Stewart Living TV facility manager Lynn Goodwin; it was passed down to her by her grandmother, Jean Cooper.
Author: Martha Stewart
This recipe is courtesy of chef Matthew Hoyle from restaurant Nobu 57.
Author: Martha Stewart
Author: Martha Stewart
These recipes have been adapted from "Jeremiah Tower Cooks: 250 Recipes from an American Master" by Jeremiah Tower. Text copyright 2002 by Jeremiah Tower....
Author: Martha Stewart
Perfectly cooked asparagus is bright green and crisp-tender. When it's undercooked, it's stiff; overcooked, mushy.
Author: Martha Stewart
Use this recipe to prepare Asian-Style Pork Chops.
Author: Martha Stewart
Pair this easy Roasted Radicchio recipe with any one of our delicious mains, or include it in one of our delicious pasta recipes.
Author: Martha Stewart
This chilled side dish is the perfect make-ahead accompaniment to any Asian meal.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Crumbles of toasted homemade cornbread make a base for this stuffing. Woodsy wild mushrooms cooked with shallots and herbs give the mixture its depth....
Author: Martha Stewart
This recipe for creamy polenta is a wonderful complement to Stuffed Calamari.
Author: Martha Stewart
A cross between a popover and a soufflé, Yorkshire pudding is made from a basic batter of eggs, milk, and flour. This recipe is brought to us by chef...
Author: Martha Stewart
Large carrots take center stage in this side dish, their size perfect for sustaining the high heat of roasting. They won't shrivel and their nutrition...
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
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...
Author: Martha Stewart
This inventive recipe from Ubuntu chef Jeremy Fox is featured in our Hearty Vegetarian Thanksgiving Menu.
Author: Martha Stewart