Use the juices in the roasting pan from the Herb-Roasted Turkey to make this easy white-wine gravy.
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
A combination of mushrooms provides depth of flavor. We used chanterelle, oyster, cremini, and shiitake varieties.
Author: Martha Stewart
Drizzle this mushroom-fortified gravy over your Thanksgiving side dishes.
Author: Martha Stewart
Author: Martha Stewart
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 collard greens recipe uses bacon for a deliciously flavorful side dish.
Author: Martha Stewart
Soft and fluffy dinner rolls stuffed with a savory filling, Baked Russian Piroshki are the perfect portable meal!
Author: Sarah | Curious Cuisiniere
Author: Martha Stewart
Slightly sweet, delicate flavor of this easy baked ocean perch will be a great healthy lunch or dinner option. Paired with lemon and garlic this white fish still keeps its sweet and delicate flavor
Author: Tanya
Loaded with vitamins A and C, sweet potatoes are a nutritionist's dream. Roasted and served with a healthy, low-fat topping, they become a very satisfying meal. The sweet chutney is also a delicious accompanimentto...
Author: Martha Stewart
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
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and...
Author: Martha Stewart
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available...
Author: Martha Stewart
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
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Author: Martha Stewart
My easy and light baked flounder is a fantastic combination of tender flounder fillets and a crispy Panko and Parmesan breadcrumb topping! It's a delicious dinner that you can have in the oven, baked...
Author: Angela
Author: Martha Stewart
This seasonal recipe for stuffed Cornish game hens with leek stew is courtesy of chef Tom Colicchio.
Author: Martha Stewart
Author: Martha Stewart
This sweet potato recipe is courtesy of Design Cuisine.
Author: Martha Stewart
This easy taco meatloaf is a tasty combination of ground beef, taco seasoning, pepper jack cheese, and crushed tortilla chips that's topped with taco sauce! It makes for an irresistible and delightfully...
Author: Angela
Author: Martha Stewart
The subtle charms of quinces are easily revealed. Naturally occurring pectin in the fruit lets preserves set without added thickeners.
Author: Martha Stewart
Sauteed radicchio and Belgian endive are tossed with a chickpea and walnut mixture for a hearty side.
Author: Martha Stewart
This deliciously tender Grilled Haddock (with lemon cream sauce) is a wonderfully light and tangy way to enjoy this fabulous sustainable cod relative! The haddock has a slightly less dense meat than cod,...
Author: Angela
Serve these with Pancetta-Wrapped Pork Roast.
Author: Martha Stewart
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Author: Martha Stewart
Author: Martha Stewart
Andrew Carmellini, the executive chef at Cafe Boulud, shares a recipe for English pea soup with mint.
Author: Martha Stewart
A good source of fiber, folic acid, and potassium, asparagus is at its peak from February through June -- serve with vinaigrette jam for a sure-to-please spring side dish. Also try:Steamed Artichokes with...
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
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Author: Martha Stewart
Reader Elif Ekin Tasdizen contributed this recipe for baklava, which layers store-bought phyllo dough into a buttery, nut-filled treat.
Author: Martha Stewart
Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good...
A pinch of red pepper flakes, a thin layer of soppressata, and handfuls of broccoli and cheddar become something magical when paired with a deep-dish crust.
Author: Martha Stewart
My quick and easy pan-seared swordfish is exactly what you need for a simple but delightfully tasty weeknight seafood dinner! It's lightly seasoned with a buttery lemon pepper sauce and it's on the table...
Author: Angela
Slow cooked, shredded beef takes on incredible flavor of onions, sweet red bell peppers, and cumin in this Venezuelan Carne Mechada. Perfect for tacos, arepas, or sandwiches.
Author: Sarah | Curious Cuisiniere
Sautéed zucchini and yellow squash with garlic and Parmesan cheese is one of the absolute easiest ways ever to enjoy your abundant crop of summer squash! These are two of my favorite veggies, and they...
Author: Angela
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
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Author: Martha Stewart
This recipe for delicous pomegranate-glazed duck breast makes a prefect holiday meal.
Author: Martha Stewart
This simple recipe for stir-fried broccoli rabe is a tasty way to eat your vegetables.
Author: Martha Stewart