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
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
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
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
Serve these cornbread muffins with our Buttermilk Chicken.
Author: Martha Stewart
Author: Martha Stewart
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
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
Eggplant takes center stage in this family-friendly recipe from Quattro Gastronomia Italiana chef Nicola Carro.
Author: Martha Stewart
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
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
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
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 wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
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
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms,...
Author: Martha Stewart
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
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
Almonds, lemon zest, oregano, and pearl onions add vibrancy to nutty and hearty bulgur in this delicious side dish.
Author: Martha Stewart
Goat cheese and our Spicy Pumpkin Seeds add a lot of zing to this pasta dinner.
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
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
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
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
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
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
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
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
Author: Martha Stewart
If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.
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
This simple pasta dish featuring crunchy croutons, broccoli, and a light garlic sauce is ready in just 30 minutes.
Author: Martha Stewart
Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Author: Martha Stewart
Make tabbouleh -- a traditional Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, parsley, mint, olive oil, and lemon juice -- for a healthy...
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.
Author: Martha Stewart
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
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
This is our simplest, best version of spaghetti and red sauce. Two types of tomatoes can be used with our basic method: ripe cherry tomatoes or canned...
Author: Martha Stewart
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Author: Martha Stewart
Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.
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
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart