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...
Author: Martha Stewart
Author: Martha Stewart
This recipe for pommes safranee comes from chef Marco Pierre White.
Author: Martha Stewart
Use only the best-quality olive oil on these baked potatoes.
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
Nutrition doesn't come at the expense of flavor in this spicy spinach (left, in photo). The recipe comes from chef and food activist Bryant Terry, and...
Author: Martha Stewart
Serve with Le Cirque chef Craig Hopson's Braised Short Ribs.
Author: Martha Stewart
Author: Martha Stewart
Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso in this recipe from Ca Va chef Todd English.Also try:Seared Tuna...
Author: Martha Stewart
This easy pan gravy requires drippings from either our Roasted Turkey in Parchment with Gravy or Roasted Dry-Brined Turkey.
Author: Martha Stewart
Author: Martha Stewart
This tasty stuffing comes courtesy of culinary historian Anne Willan and can be used for her recipe for Poule au Pot, or chicken in a pot.
Author: Martha Stewart
Martha shows how to make a baked potato, No. 8 in our 20 More Things Everyone Should Know.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Author: Martha Stewart
This recipe comes courtesy of Anissa Helou, a journalist, author, and expert on Moroccan and Mediterranean cooking. It was featured on "Martha Stewart...
Author: Martha Stewart
Use to make chef Emeril Lagasse's Savory Wild Mushroom Bread Pudding.
Author: Martha Stewart
This is an easy boil-and-blend recipe from chef Shea Gallante of Ciano. Use it with his Lobster and Shiitake Ragu.
Author: Martha Stewart
This tasty recipe from Ubuntu chef Jeremy Fox is featured in our Fresh and Festive Vegetarian Thanksgiving Menu.
Author: Martha Stewart
Cookbook author Maya Kaimal shared this recipe for one of her favorite vegetable curries on Martha Stewart TV.
Author: Martha Stewart
A dash of cayenne pepper in the vinaigrette gives this brightly flavored salad a little kick.
Author: Martha Stewart
Rhubarb chard, named for its brilliant red ribs, is delicious sauteed in a little olive oil and served on the side, but if you like, toss the sauteed greens...
Author: Martha Stewart
During the transition from spring to summer, in that very short time when the bounty of both seasons' produce is available, take full advantage with this...
Author: Martha Stewart
The slight bitterness of the greens is offset by sweet raisins and citrusy orange juice in this side dish (right, in photo) from chef and food activist...
Author: Martha Stewart
Author: Martha Stewart
This simple recipe for sautéed cabbage only uses four ingredients for an easy and delicious side dish.
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Robiola Bosina or Brie can be substituted for the Reblochon-style cheese.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe is courtesy of Maricel Presilla and can be paired with her Slab Bacon In Hot Pepper-Brown Loaf Sugar Adobo recipe.
Author: Martha Stewart
This recipe for grand mere is from chef Terrance Brennan of New York's Picholine restaurant.
Author: Martha Stewart
This recipe developed by the Martha television kitchen.
Author: Martha Stewart
Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined...
Author: Martha Stewart
Shredded cauliflower steps in to make a crave-worthy low-carb version of fried rice. To make paleo fried rice, just sub the soy sauce with coconut aminos...
Author: Martha Stewart
To stuff your turkey, you'll need four cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a two-quart...
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
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
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
These roasted tomatoes make wonderful additions to sandwiches and pasta sauces, or can be served on their own as a side dish with fish or chicken.
Author: Martha Stewart
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