You can use any variety of bell pepper or cherry tomato in this recipe.
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
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
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
Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.
Author: Martha Stewart
Israeli couscous, which is a type of pasta, holds up well during the long turkey-roasting time, retaining its firm texture.
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
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
No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala...
Author: Martha Stewart
Udon noodles get their flavor here from a toasted sesame seed sauce.
Author: Martha Stewart
We've enhanced polenta with cheese and spice for a side that shines.
Author: Martha Stewart
Thin slices of scallions perk up this side and add a contrasting texture to a satisfying bowl of couscous. Bonus: this only take 5 minutes to prepare and...
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).The deep savoriness of tuscan kale, a backyard-garden staple in...
Author: Martha Stewart
Lemon, grated cheese, and cooking water make up the remarkably simple sauce for this pasta. Baby fingerling potatoes in different colors look great, but...
Author: Martha Stewart
Martha's take on the popular Arabian Gulf meat-and-rice dish known as makbous calls for Cornish game hens and a bed of delicately spiced pearl couscous...
Author: Martha Stewart
Author: Martha Stewart
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Author: Martha Stewart
Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.
Author: Martha Stewart
Trail mix is a tasty, high-energy snack; pack a few handfuls per person for the next picnic or walk in the woods.
Author: Martha Stewart
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked...
Author: Martha Stewart
Enjoy a tasty and allergen-free snack with these easy-to-make granola bars from Alana Elliott of Nonuttin' Foods.
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
This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.
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
The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented...
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Author: Martha Stewart
You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.
Author: Martha Stewart
With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.
Author: Martha Stewart
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Author: Martha Stewart
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table...
Author: Lauryn Tyrell
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
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
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round...
Author: Martha Stewart
Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper...
Author: Martha Stewart
This great dinner recipe is courtesy of chef Joey Campanaro.
Author: Martha Stewart
This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.
Author: Martha Stewart
Author: Martha Stewart
This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can...
Author: Martha Stewart
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.
Author: Martha Stewart
You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.
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