The pesto can be made up to one hour before serving without losing its freshness; store it at room temperature.
Author: Martha Stewart
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
Author: Martha Stewart
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.
Author: Martha Stewart
Serve this dish alone or pair with our Sauteed Shrimp.
Author: Martha Stewart
Use small, slender Persian cucumbers -- they are less watery and have much smaller seeds. Korean hot-pepper powder is a blend of roughly ground sweet and...
Author: Martha Stewart
When it comes to comfort food, nothing tops macaroni and cheese, especially Martha's easy-to-make version. It uses two cheeses, sharp white Cheddar and...
Author: Martha Stewart
Use this recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, to make Sweet Potato Gnocchi, Drunken Prunes, and Amaretti.
Author: Martha Stewart
Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
Author: Martha Stewart
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on...
Author: Shira Bocar
Author: Martha Stewart
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.
Author: Martha Stewart
This pasta is equally delicious warm and at room temperature.
Author: Martha Stewart
Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook...
Author: Martha Stewart
Author: Martha Stewart
Serve this polenta with our Lamb-and-Chestnut Stew.
Author: Martha Stewart
Use to make Leftover Turkey Chili with Cheesy Cornbread Topping.
Author: Martha Stewart
Gorgonzola stands up well to nutty whole-wheat pasta; its luscious texture flatters silky slices of sauteed escarole and onion.
Author: Martha Stewart
This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Author: Martha Stewart
This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.
Author: Martha Stewart
Give rice some extra zip with this Asian-inspired dish.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Kate Sears
Author: Martha Stewart
Mild and creamy coconut milk mellows this spice-infused side dish.
Author: Martha Stewart
Store-bought noodles are the base for this quick, filling snack.
Author: Martha Stewart
Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.
Author: Martha Stewart
A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even...
Author: Martha Stewart
Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino...
Author: Martha Stewart
Hearty sauteed kale pairs perfectly with simple homemade potato gnocchi in this satisfying vegetarian main dish.
Author: Martha Stewart
These nutty, savory noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd. They are delicious when served...
Author: Martha Stewart
This recipe for spaghetti with figs, basil, brown butter, and hazelnuts is from Ron Suhanosky of Sfoglia and is sure to please the whole family.
Author: Martha Stewart
Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too.
Author: Martha Stewart
Golden raisins give this pasta dish a hint of sweetness, which balances out the slightly bitter taste of escarole.
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Author: Martha Stewart
Make this recipe to accompany our Tuscan-Roast Turkey Breast.
Author: Martha Stewart
Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.
Author: Martha Stewart
For a weeknight, start the tomatoes marinating before you go to work.
Author: Martha Stewart
This stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
It's a simple dish but it's easy to get it wrong. Here's how to do it right.
Author: Martha Stewart
This recipe makes a nice lunch for four. Double it for dinner.
Author: Martha Stewart
Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, satisfying side.
Author: Martha Stewart
Bold-faced names have frequented Silvano Marchetto's NYC restaurant, Da Silvano, since 1975; see why with this simple, flavorful dish.
Author: Martha Stewart
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in...
Author: Martha Stewart
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