These potatoes taste just like French fries -- but they're not deep-fried.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Author: Martha Stewart
Author: Martha Stewart
Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss...
Author: Martha Stewart
Since the spinach in this dish is only lightly steamed, it is very important to make sure it is washed thoroughly. The leaves should still be wet for cooking.
Author: Martha Stewart
We love meatloaf recipes around here. So I've gathered up my favorites that will make for an easy and flavorful dinner! This list has a type of meatloaf for everyone! Including old-school classic meatloaf...
Author: Angela
This recipe for bourbon mashed sweet potatoes is courtesy of chef Emeril Lagasse.
Author: Martha Stewart
Make this seared magret duck breast with brandied cherry reduction sauce recipe courtesy of Emeril Lagasse, for a savory dinner.
Author: Martha Stewart
This stir-fried aspaeragus recipe is ready in just 20 minutes. Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways:...
Author: Martha Stewart
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Author: Martha Stewart
You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves...
Author: Martha Stewart
Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.
Author: Martha Stewart
The dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space, since you are already making the sauerbraten a day ahead, cook and...
Author: Martha Stewart
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
Author: Martha Stewart
Serve this quick-cook sauce over your favorite pasta with a dusting of freshly grated Parmesan cheese.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Author: Martha Stewart
Author: Martha Stewart
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and...
Author: Martha Stewart
Roast duck with cherries is a delicious and elegant dinner dish courtesy of Vitaly Paley and can be found in "The Paley's Place Cookbook."
Author: Martha Stewart
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich...
Author: Martha Stewart
This Malibu Chicken Recipe is the perfect easy weeknight dinner! Chicken breast is dipped in butter, coated in Italian breadcrumbs, and topped with ham and Swiss cheese for a delicious and simple dinner...
Author: Jesseca
Author: Martha Stewart
Author: Martha Stewart
This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by...
Author: Martha Stewart
One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.
Author: Martha Stewart
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls...
Author: Martha Stewart
Use this marinade when grilling steaks -- bone-in rib eye, skirt, flank, and hanger are four of our favorites.
Author: Martha Stewart
While it may only take four everyday ingredients, the idea of making fresh pasta dough like this can intimidate even experienced cooks. Here's a way to make it not only easier but faster too.
Author: Martha Stewart
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed...
Author: Martha Stewart
This applesauce is prepared with spices to produce a flavor that resembles the inside of an apple pie.
Author: Martha Stewart
Author: Martha Stewart
Serve this delicious spinach recipe from Repast restaurant's Joe Truex with his Repast-Style Crab Cakes for an unforgettable meal.
Author: Martha Stewart
Author: Martha Stewart
This chutney recipe is courtesy of "Everyday Food" host Sarah Carey and is used to make her Broiled Chicken with Onion and Golden Raisin Chutney.
Author: Martha Stewart
Like other caramelized vegetables, sweet potatoes should be cut into thick slices to keep them from getting too soft.
Author: Martha Stewart
Rather than serving expected mashed potatoes, use nutritious rutabagas, mashing them with buttermilk and seasoning them with a dash of nutmeg.
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
Italian sausage, pickled cherry peppers, and umami-rich shiitake mushrooms take this pan pizza into bold territory. The pie is made with a fast-rising dough so it's almost as fast-and twice as delicious-as...
Author: Martha Stewart
Fresh white truffles shaved over the mashed potatoes would be an extravagant addition, but white-truffle oil lends the same intense aroma at a fraction of the price.
Author: Martha Stewart
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our...
Author: Martha Stewart
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
Author: Martha Stewart
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Author: Martha Stewart
Buy a high-quality cornbread, or bake our Buttermilk Cornbread (it can be made up to 2 days ahead).
Author: Martha Stewart
Incredibly easy dump and start chuck pot roast in Ninja Foodi recipe. Tender fall apart meat and aromatic root vegetables covered in rich beef broth, what could be better?
Author: Tanya
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook," shares her family's recipe for potato latkes. Served with cranberry-apple sauce and sour cream, these crispy, golden-brown pancakes taste best when...
Author: Martha Stewart
This recipe for truffle mashed potatoes makes for the perfect rich, creamy side dish.
Author: Martha Stewart
Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.
Author: Martha Stewart
Author: Martha Stewart
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Author: Martha Stewart
Author: Martha Stewart