Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
Author: Martha Stewart
This simple pasta dish is a satisfying supper.
Author: Martha Stewart
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna...
Author: Martha Stewart
This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
Author: Martha Stewart
Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Caramelized shallots, fresh parsley, and lemon juice add loads...
Author: Martha Stewart
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Author: Martha Stewart
Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table....
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
This simple pasta highlights the great taste of affordable button mushrooms.
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
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Author: Martha Stewart
This dish is a great way to finish off cold leftover rice, which holds its shape better than freshly cooked rice does.
Author: Martha Stewart
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Author: Martha Stewart
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick...
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
These easy meatless burgers are prepared with bulgur wheat, canned pinto beans, grated carrots, and Swiss cheese. Cook the patties in a skillet and serve...
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you...
Author: Martha Stewart
Pasta plus five other ingredients (and a little salt) makes a great meal.
Author: Martha Stewart
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Author: Martha Stewart
To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let...
Author: Lauryn Tyrell
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra...
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.
Author: Martha Stewart
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines...
Author: Riley Wofford
You only need a few essentials for this basic version of risotto.
Author: Martha Stewart
To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown...
Author: Martha Stewart
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet...
Author: Riley Wofford
You can't get any more fundamental than this preparation -- the sauce calls for only two ingredients, plus a sprinkle of salt and pepper to finish.
Author: Martha Stewart
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Author: Martha Stewart
Finely chopped cremini mushrooms boost the savory factor in this rich and saucy meat-free Bolognese. It coats and clings to noodles and is an excellent...
Author: Shira Bocar
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in...
Author: Martha Stewart
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
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
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
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
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before...
Author: Martha Stewart
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Author: Martha Stewart
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder...
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest...
Author: Martha Stewart
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Author: Martha Stewart