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
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
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
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
If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.
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
Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.
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
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
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Author: Martha Stewart
Author: Martha Stewart
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy...
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
Almonds, lemon zest, oregano, and pearl onions add vibrancy to nutty and hearty bulgur in this delicious side dish.
Author: Martha Stewart
This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.
Author: Martha Stewart
Pan-roasting Cornish hens provides a rich base for white-wine sauce. Kasha pilaf is a hearty accompaniment.
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
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
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement...
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
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
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
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
With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying 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
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
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
In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.
Author: Martha Stewart
Udon noodles get their flavor here from a toasted sesame seed sauce.
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
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
This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.
Author: Martha Stewart
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
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
Author: Martha Stewart
You can use any variety of bell pepper or cherry tomato in this recipe.
Author: Martha Stewart
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
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
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
Author: Martha Stewart
This great dinner recipe is courtesy of chef Joey Campanaro.
Author: Martha Stewart
We've enhanced polenta with cheese and spice for a side that shines.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
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
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