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Spaghettini with Lemon Zest and Chives

Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.

Author: Martha Stewart

Wild Rice Dressing

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Author: Martha Stewart

Stuffed Red Peppers with Quinoa, Provolone, and Walnuts

Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.

Author: Martha Stewart

Loveless Cafe's Hush Puppies

This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with...

Author: Martha Stewart

Buckwheat Noodle Salad

Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.

Author: Martha Stewart

Donna's Spaghetti with Lime and Arugula

This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.

Author: Martha Stewart

Cauliflower Risotto

Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.

Author: Martha Stewart

Vegetable Bibimbap

This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.

Author: Martha Stewart

Orecchiette with Sausage, Chard, and Parsnips

This hearty pasta dish capitalizes on the herbal sweetness of parsnips.

Author: Martha Stewart

Perciatelli with Roasted Tomatoes and Eggplant

Perciatelli is a long, tubular pasta; spaghetti may be substituted.

Author: Martha Stewart

Whole Wheat Spaghetti with Lighter Pesto

Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.

Author: Martha Stewart

Spicy Sweet Maple Snack Mix

Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels,...

Author: Martha Stewart

Nancy Olson's Mini Cornbread Muffins

...

Author: Martha Stewart

French Method for Perfect White Rice

The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the...

Author: Martha Stewart

Baby Brussels Sprouts with Wild Rice and Pecans

The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.

Author: Martha Stewart

Couscous for One

This fluffy couscous is the perfect side dish to our Moroccan Chicken.

Author: Martha Stewart

Creamy Macaroni Salad

A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring...

Author: Martha Stewart

Vegetarian Chow Mein

When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger...

Author: Martha Stewart

Baked Saffron Rice

This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.

Author: Martha Stewart

Green Couscous

Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit:...

Author: Martha Stewart

Cheesy Pasta Primavera

On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner...

Author: Martha Stewart

Linguine with Artichokes, Tomatoes, and Parsley

This Italian dish comes together with mostly pantry staples.

Author: Martha Stewart

Bucatini with Cauliflower, Capers, and Lemon

A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped...

Author: Martha Stewart

Penne Ortolano

The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano...

Author: Martha Stewart

Zucchini Stuffed With Chickpeas and Israeli Couscous

Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and...

Author: Martha Stewart

Barley Risotto with Swiss Chard, Radishes, and Preserved Lemon

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and...

Author: Martha Stewart

Pasta with Beet Greens, Blue Cheese, and Hazelnuts

Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors...

Author: Martha Stewart

Garden Linguine with Ricotta

Author: Martha Stewart

Homemade Macaroni and Cheese

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and...

Author: Martha Stewart

Shells with Peas and Mushrooms

This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published...

Author: Martha Stewart

Three Grain Pilaf

Make this rice dish to accompany our Curried Chicken with Toasted Almonds.

Author: Martha Stewart

Cornmeal Pate Brisee

Try making this cornmeal pate brisee as the base for our Rhubarb Galette.

Author: Martha Stewart

Cornmeal Coating

This recipe is courtesy of Susan Spicer and can be found in her new cookbook, "Crescent City Cooking."

Author: Martha Stewart

Vegetable Garden Linguine

This veggie pasta is packed with garden-fresh produce -- dig in!

Author: Martha Stewart

Three Cheese Stuffed Shells

A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.

Author: Martha Stewart

Tom Valenti's Soft Polenta

...

Author: Martha Stewart

Red Quinoa and Mushroom Pilaf with Dill

Red quinoa simmered with mushrooms is served with juicy orange segments and dill.

Author: Martha Stewart

Pasta Shells with No Cook Tomato Sauce

Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.

Author: Martha Stewart

Paw Print Dog Treats

These homemade biscuits are sure to make an impression.

Author: Martha Stewart

Japanese Risotto with Mushrooms and Scallions

As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto....

Author: Martha Stewart

Wild Rice Pilaf with Rosemary and Red Grapes

This is a savory side dish with the added crunchy sweetness of the grapes.

Author: Martha Stewart

Buttered Egg Noodles

Author: Martha Stewart

Dried Fruit and Nut Cornbread Dressing

Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients...

Author: Martha Stewart

Pappardelle with Rabbit, Ramps, and Wild Garlic

With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart,...

Author: Martha Stewart

Pasta with Spring Herbs

The satisfying pasta side dish uses only a handful of ingredients.

Author: Martha Stewart

Honey Peanut Granola with Coconut and Dried Cherries

This quick and easy homemade granola is a like a good bag of trail mix-but even better! Salty peanuts, dried cherries, and fat flakes of toasted coconut...

Author: Greg Lofts

Gnocchi with Peas and Egg

Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce,...

Author: Martha Stewart

Fettuccine Alfredo

A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.

Author: Martha Stewart