Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature.
Author: Martha Stewart
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice....
Author: Martha Stewart
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and...
Author: Martha Stewart
These savory muffins are portable -- and perfect for a festive occasion, like a picnic.
Author: Martha Stewart
This easy, healthy dish is perfect for quick summer meal. Drain noodles well before coating with sauce.
Author: Martha Stewart
Keep a bowl of this whole-grain pasta in the fridge to make busy weeknight meals a lot easier.
Author: Martha Stewart
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice,...
Author: Martha Stewart
Serve these chilled noodles with Asian Shrimp Salad with Vegetables and Herbs. Chilling the noodles after you shape them into nests helps them keep their...
Author: Martha Stewart
The toasty combo of quinoa, walnuts, oregano and goat cheese, with a sauce made from dried ancho chiles, fills mid-size poblano peppers.
Author: Martha Stewart
Olive oil has a way of making the healthiest ingredients taste exciting and feel satisfying -- which is exactly what it does in this hearty whole wheat...
Author: Martha Stewart
Fiddleheads are edible ferns that grow wild along the fertile banks of rivers and streams. You may find them with a rather unattractive brown, somewhat...
Author: Martha Stewart
Make this easy Chinese-inspired Vegetable Lo Mein-with spinach and mushrooms-for a solo dinner at home.
Author: Martha Stewart
This healthy burger can be served to your vegan and vegetarian guests.
Author: Martha Stewart
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time...
Author: Martha Stewart
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage...
Author: Martha Stewart
Author: Martha Stewart
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Author: Martha Stewart
Doughnuts and doughnut holes made with cornmeal and rich pumpkin puree are in keeping with the season. Roll some in confectioners' sugar and others in...
Author: Martha Stewart
Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living...
Author: Martha Stewart
Our vegetarian take on the classic Korean noodle dish comes together in a flash, so make sure to have all your ingredients ready before cooking. Serve...
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
This linguine gets its smoky flavor from grilled tomato sauce.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy...
Author: Martha Stewart
Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl.
Author: Martha Stewart
Any summer squashes may be used. Squash blossoms (available at farmers' markets) can be chopped and tossed in.
Author: Martha Stewart
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss...
Author: Lauryn Tyrell
Caramelized onions make this ordinary pasta dish out of this world.
Author: Martha Stewart
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Chopped pistachios and sliced scallions flavor this versatile side dish.
Author: Martha Stewart
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it...
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes...
Author: Lauryn Tyrell
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Author: Martha Stewart
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Author: Martha Stewart
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Author: Martha Stewart
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in...
Author: Martha Stewart
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
Author: Martha Stewart
Author: Martha Stewart
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying...
Author: Martha Stewart
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon,...
Author: Martha Stewart
The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.
Author: Martha Stewart
This vegetarian chili was adapted from photographer Helen Norman's recipe.
Author: Martha Stewart
This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and...
Author: Martha Stewart
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Author: Martha Stewart