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Chestnut and Fruit Stuffing with Patti LaBelle

This recipe developed by the Martha television kitchen.

Author: Martha Stewart

Traditional Potato Latkes

Serve these with a side of Caramel Applesauce and a dollop of sour cream.

Author: Martha Stewart

Pommes Aligot

This recipe from chefs Lee Hanson and Riad Nasr (Minetta Tavern) is used to make their Roast Farmers Chicken.

Author: Martha Stewart

Curried Tofu

Author: Martha Stewart

Maple Thyme Roasted Carrots

To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.

Author: Martha Stewart

Traditional Italian Sauce

Author: Martha Stewart

Pan Roasted Brussels Sprouts

Author: Martha Stewart

Robiola Pizza

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

Duck Breast with Cherry Chutney

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

Carrot and Lentil Salad

Author: Martha Stewart

Healthy Harvest Stuffing

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

Eggplant Mozzarella Melt

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

Sauteed Snow Peas and Pea Shoots

This versatile side dish comes together in 10 minutes.

Author: Martha Stewart

Patagonian Potato Galette

This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor

Author: Martha Stewart

Baked Cauliflower Custards

You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

Author: Martha Stewart

Sweet Potato Ginger Spoon Bread

We upped the health potential of this Southern delicacy by adding beta-carotene-rich sweet potatoes, iron-packed molasses, and ginger, which helps quell inflammation.

Author: Martha Stewart

Spicy Sauteed Broccoli Rabe

Author: Martha Stewart

Poached Pineapple

Author: Martha Stewart

English Pea Soup with Mint with Andrew

Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.

Author: Martha Stewart

Emeril's Buttermilk Mashed Potatoes

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

Anne Willan's Roasted Potatoes

This recipe for roasted potatoes comes from chef Anne Willan.

Author: Martha Stewart

Creamy Cauliflower Puree

This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder

Author: Martha Stewart

Blanched Spinach with Olive Oil and Lemon

This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.

Author: Martha Stewart

Broccoli, Tomato, and Mozzarella Stromboli

Recreating your favorites from the local pizza parlor is easy, and usually much healthier.

Author: Martha Stewart

Maple Thyme Biscuits

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

Tourned Steamed Potatoes

Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.

Author: Martha Stewart

Polenta Wedges with Asparagus and Mushrooms

A small amount of cream is all it takes to make these mushrooms taste luxurious.

Author: Martha Stewart

Martha Liao's Peking Duck

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

Herb and Scallion Bread Pudding

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

Spiced Pumpkin Mash

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

Pomegranate Glazed Duck Breast

This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.

Author: Martha Stewart

Spiced Chocolate Soup

This recipe has been adapted from "Daniel's Dish: Entertaining at Home with a Four Star Chef" by Daniel Boulud.

Author: Martha Stewart

String Bean and Carrot Medley

Simple seasoning allows the flavors of the string beans and carrots to really stand out.From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

Author: Martha Stewart

Eric Ripert's Sauteed Broccoli Rabe

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

Cornbread Sourdough Stuffing

The prunes and dried pears add a sweetness to this classic cornbread stuffing.

Author: Martha Stewart

Broccoli Rabe

Cooking this stronger version of broccoli properly will ease much of its natural bitterness and yield an unusual and satisfying flavor. Try serving it with grilled Italian sausages and crusty bread.From...

Author: Martha Stewart

Radicchio and Endive Side Dish

Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.

Author: Martha Stewart

Bourbon Gravy

The alcohol mostly evaporates in this rich and tasty turkey gravy.

Author: Martha Stewart

Roast Pheasant with Grapes and Walnuts

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

Sauteed Rhubarb Chard

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 into the pasta. Swiss chard, kale, dandelion...

Author: Martha Stewart

Chipotle Glazed Meatloaf Sandwiches

Author: Martha Stewart

Creamed Spinach and Basil

This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes.

Author: Martha Stewart

Ricotta Swiss Chard Tortelloni with Gorgonzola Sauce

Recipe from "Biba's Italy," by Biba Caggiano

Author: Martha Stewart

Steamed Baby Spinach

A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.

Author: Martha Stewart

Orecchiette with Broccoli Rabe

This mouthwatering recipe for orecchiette with broccoli rabe comes courtesy of Donatella Arpaia.

Author: Martha Stewart

Zucchini and Green Pepper Sabzi

This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey

Author: Martha Stewart

Herb Breadcrumbs

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

False Alarm Vegetable Chili

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

Mark's Osso Buco alla Fiorentina

Mark Strausman, owner of Campagna in New York City, enjoys nothing more than a delicious meal made slowly, a meal that fills the house with the wonderful aromas he associates with home. Osso Buco is a...

Author: Martha Stewart