Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
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
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
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
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
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
Author: Martha Stewart
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
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
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 into the pasta. Swiss chard, kale, dandelion...
Author: Martha Stewart
This creamed spinach recipe is courtesy of chef Jean-Georges Vongerichten and goes well with his roasted chicken and potatoes.
Author: Martha Stewart
A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
Author: Martha Stewart
Steam the vitamin-rich sprouts until they are fork-tender, and use the best balsamic vinegar you have for tossing.
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 of fiber, folic acid, and potassium.
Author: Martha Stewart
This tasty brussels sprouts recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
This recipe has been adapted from "Craft of Cooking" by Tom Colicchio.
Author: Martha Stewart
This recipe for barbecue beans is from Ollie Gates, owner of Gates Bar-B-Q in Kansas City.
Author: Martha Stewart
Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.
Author: Martha Stewart
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 403.
Author: Martha Stewart
Parsnip and Pear Puree is a deliciouslt creamy dish that everyone will love.
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 this recipe from chef Marcus Samuelsson's "New American...
Author: Martha Stewart
This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.
Author: Martha Stewart
Author: Martha Stewart
Blanching asparagus is a very simple process that creates a healthy and delicious side dish.
Author: Martha Stewart
Author: Martha Stewart
This delicious braised fennel recipe is courtesy of Brad Farmerie and goes wonderfully with his Moroccan Braised Lamb Shanks.
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 raw cut into matchsticks for dipping or tossed in...
Author: Martha Stewart
This recipe is courtesy of Carmen Gonzalez and should be used in her Plantain-Stuffed Pork Loin recipe.
Author: Martha Stewart
Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).
Author: Martha Stewart
This collard greens recipe uses bacon for a deliciously flavorful side dish.
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 be pan-fried in 1/4 inch of olive oil.
Author: Martha Stewart
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
Author: Martha Stewart
This delicious recipe for sauteed mustard greens should be paired with Aaron Sanchez's recipe for Duck Breasts with Ancho Chile Dulce De Leche Glaze.
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 sauces: Mojo Rojo and Mojo Verde.
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
These potato pancakes serve as the perfect focal point of your Hanukkah feast.
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
This dish combines parsnips and cipollines. Also referred to as wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are available for a short time in the fall. If you can't...
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
After they simmer with shallots, garlic, black pepper, red-pepper flakes, fresh thyme, and parsley, baby artichokes are paired with tender, blanched fava beans. Frozen lima beans may be substituted for...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
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
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 baking dish.
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 through, then squeeze them dry in cheesecloth or...
Author: Martha Stewart