Asparagus is at its flavorful best for only a short time, usually between March and May, when you'll want to avail yourself of its abundance. There are, of course, a number of ways to prepare and serve...
Author: Martha Stewart
This tasty roasted asparagus recipe is courtesy of chef Emeril Lagasse. It's a delicious spring side dish.
Author: Martha Stewart
This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.
Author: Martha Stewart
Tender braised veal shanks surround a rich repository of bone marrow in this traditional Italian osso buco dish. Serve with Risotto Milanese.
Author: Martha Stewart
This roast duck recipe, courtesy of Emeril Lagasse, is part of his Duck and Pumpkin Risotto with Spicy Roasted Pumpkin Seeds, which is a delicious dinner to serve your family.
Author: Martha Stewart
Dried cranberries add plenty of flavor to these Cornish game hens.
Author: Martha Stewart
This recipe is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.
Author: Martha Stewart
Author: Martha Stewart
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black...
Author: Martha Stewart
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during...
Author: Martha Stewart
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Author: Martha Stewart
This easy dessert is perfect in the winter, when pineapples are plentiful.
Author: Martha Stewart
Make these roasted asparagus with sesame for a delightful take on the classic side dish.
Author: Martha Stewart
This incredibly simple stuffing has a traditional flavor everyone will love. It's a wonderful complement to Salt and Pepper Turkey.
Author: Martha Stewart
Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try:Breaded Pork Chops with Thyme, Poached Pears with Stilton
Author: Martha Stewart
This technique for washing and sauteing mushrooms provides a different texture and deep flavor to our sautéed mushroom recipe. Our method ensures your mushrooms are sautéed perfectly without becoming...
Author: Martha Stewart
This recipe comes to us courtesy of chef and author James Peterson.
Author: Martha Stewart
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast...
Author: Martha Stewart
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The onething you want to have just the right amount of...
Author: Martha Stewart
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Author: Martha Stewart
Loosely translated from Italian, osso buco means "bone with a hole." The meat that circles the bone is sweet and tender; the marrow inside the bone is creamy and rich.
Author: Martha Stewart
When stewed, whole shallots and hearty chunks of potato and veal are tender enough to cut with a fork. Serve this easy, elegant stew with wide egg noodles.
Author: Martha Stewart
Plunge asparagus into rapidly boiling water, then refresh in ice water to keep them crisp-tender and bright green.
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
This delicious souffle is from chef Sam Beall's " The Blackberry Farm Cookbook."Also Try: Skillet SlawPhoto courtesy of beall + thomas photography.
Author: Martha Stewart
Parmesan cheese complements tender summer squash and green zucchini in this recipe from chef Dan Kluger of ABC Kitchen. It's a delicious and versaitle summer side dish.
Author: Martha Stewart
Using Gruyere cheese makes this sauce a little richer and it blends well with cauliflower.
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 and Roasted Turkey recipe). You will need to dry...
Author: Martha Stewart
Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice...
Author: Martha Stewart
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.
Author: Martha Stewart
Serve alongside our Baked Cod with Olives and Rosemary Lentils.
Author: Martha Stewart
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Author: Martha Stewart
Haricots verts are blanched and tossed in lemon juice for a simple accompaniment.
Author: Martha Stewart
Tender pearl onions melt in a flavorful sauce; reduced chicken stock and white wine, flavored with roasted garlic and thyme, take the place of cream.
Author: Martha Stewart
These tender, boneless country-style pork ribs are cooked low and slow for over 2 hours then slathered in your favorite BBQ sauce! Perfect for dinner, weekend lunches, or get-togethers, these ribs will...
Author: Angela
Puffy Yorkshire pudding is a classic English accompaniment to roasted meats. This version comes from author Molly Stevens's cookbook "All About Roasting."
Author: Martha Stewart
Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.
Author: Martha Stewart
Sprigs of rosemary add a beautiful aroma to these simple roasted potatoes.
Author: Martha Stewart
This seasonal southern recipe for fried green tomatoes is from Amy Goldman.
Author: Martha Stewart
A combination of puréed corn and whole corn kernels make up this creamy side dish recipe. If you don't want this dish too spicy, use only the flesh of the jalapeños and discard the seeds, which hold...
Author: Martha Stewart
The intense dry heat of the oven concentrates and deepens the flavor of these roasted asparagus.
Author: Martha Stewart
The tips of roasted asparagus should be just crisp and the stalks golden brown and tender.
Author: Martha Stewart
Feast on this rich venison dinner with red currant and cranberry sauce any time of year.
Author: Martha Stewart
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Author: Martha Stewart
Of all the Polish dishes Martha loves, her very favorite is cabbage pierogi. The sweet cabbage filling is time-consuming to make, but well worth the effort. This recipe is from "Entertaining," by Martha...
Author: Martha Stewart