Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten-...
Author: Martha Stewart
Take pasta night to the next level by making your own homemade pasta. Quick and easy potato gnocchi is the base of this tasty under-$20 meal from TV chef...
Author: Martha Stewart
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Author: Martha Stewart
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's...
Author: Martha Stewart
Assertive broccoli rabe benefits from a squeeze of lemon, a dash of red-pepper flakes, and the herbaceous flavors of oregano in this pasta dish.
Author: Martha Stewart
Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.
Author: Martha Stewart
To make a healthy gift that friends and family will devour this season, skip the fruitcake and go for granola instead. Once you've got the basic recipe...
Author: Martha Stewart
Serve these cornbread muffins with our Buttermilk Chicken.
Author: Martha Stewart
Author: Martha Stewart
These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like...
Author: Martha Stewart
Author: Martha Stewart
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms,...
Author: Martha Stewart
In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be...
Author: Martha Stewart
This simple pasta dish featuring crunchy croutons, broccoli, and a light garlic sauce is ready in just 30 minutes.
Author: Martha Stewart
Somen are thin Japanese noodles made from wheat flour; they're available in the Asian section of many grocery stores. Vermicelli or thin spaghetti can...
Author: Martha Stewart
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Author: Martha Stewart
Author: Martha Stewart
Associate food producer Courtney Knapp shared recipes for blueberry and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for...
Author: Martha Stewart
Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.
Author: Martha Stewart
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Author: Martha Stewart
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
Author: Martha Stewart
Martha's Arabian Gulf-style porridge swaps out the usual wheat berries for cracked wheat and adds tomatoes, a handful of aromatics, and a spicy roasted...
Author: Martha Stewart
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the...
Author: Martha Stewart
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels...
Author: Martha Stewart
This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards.
Author: Martha Stewart
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Author: Martha Stewart
You might think of fresh pasta as a special treat in a top Italian restaurant-and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd...
Author: Martha Stewart
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop...
Author: Martha Stewart
Chill out tonight by using just one burner for dinner. Parmesan and butter (plus a bit of pasta water and lemon juice) make an instant delicately creamy...
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and...
Author: Martha Stewart
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.
Author: Martha Stewart
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
With tortellini in the freezer, you always have the base of a great dinner. Try them with your favorite sauce or add to soup.
Author: Martha Stewart
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Author: Martha Stewart
Pasta need not weigh you down; serve this light recipe as a starter, or top it with meatballs for a heartier meal.
Author: Martha Stewart
Unhulled sesame seeds, available at Asian markets, will make the sauce creamy; the plain white variety will not produce the same results.
Author: Martha Stewart
Sauteed Brussels sprouts and mushrooms seasoned with lemon zest and tossed with chewy whole-wheat pasta makes a quick, healthy meal.
Author: Martha Stewart
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef...
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.
Author: Martha Stewart
Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of...
Author: Martha Stewart
Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.
Author: Martha Stewart