Serve these with a side of Caramel Applesauce and a dollop of sour cream.
Author: Martha Stewart
To ensure evenly roasted vegetables, preheat your pan before placing the ingredients on it.
Author: Martha Stewart
Author: Martha Stewart
Make a big batch of Roasted Salmon and Vegetables and use the leftovers for this speedy supper later in the week.
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
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
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
Author: Martha Stewart
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 to everyone's favorite holiday side.
Author: Martha Stewart
Author: Martha Stewart
This versatile side dish comes together in 10 minutes.
Author: Martha Stewart
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
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
Author: Martha Stewart
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Author: Martha Stewart
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Author: Martha Stewart
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
Author: Martha Stewart
This recipe for roasted potatoes comes from chef Anne Willan.
Author: Martha Stewart
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
This creamy puree comes from Hosea Rosenberg, winner of Bravo's "Top Chef" and executive chef at Jax Fish House Boulder
Author: Martha Stewart
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
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 sliced green onions. The recipe is from Emeril's...
Author: Martha Stewart
A small amount of cream is all it takes to make these mushrooms taste luxurious.
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
Author: Martha Stewart
Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.
Author: Martha Stewart
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
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
This recipe has been adapted from "Daniel's Dish: Entertaining at Home with a Four Star Chef" by Daniel Boulud.
Author: Martha Stewart
This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.
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
The prunes and dried pears add a sweetness to this classic cornbread stuffing.
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
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
The alcohol mostly evaporates in this rich and tasty turkey gravy.
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
A successful and healthful way to prepare spinach is to steam it, then shower it with fresh lemon juice.
Author: Martha Stewart
This mouthwatering recipe for orecchiette with broccoli rabe comes courtesy of Donatella Arpaia.
Author: Martha Stewart
This recipe has been adapted from "From Curries to Kebabs" by Madhur Jaffrey
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
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
Recipe from "Biba's Italy," by Biba Caggiano
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
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
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