This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Author: Martha Stewart
This simple side goes well with seared or baked fish and roasted vegetables.
Author: Martha Stewart
This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.
Author: Martha Stewart
This veggie burger is dense and tasty on a lettuce wrap with mustard.
Author: Martha Stewart
One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion...
Author: Martha Stewart
Roasted sugar pumpkin is tossed with pasta and creamy cheese for a comforting main dish.
Author: Martha Stewart
Author: Martha Stewart
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
Author: Martha Stewart
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Author: Martha Stewart
Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the...
Author: Martha Stewart
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
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
Author: Martha Stewart
Author: Martha Stewart
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Author: Martha Stewart
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Author: Martha Stewart
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels...
Author: Martha Stewart
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy...
Author: Martha Stewart
Our homemade rendition of a long-popular packaged side dish has less sodium and uses ingredients you're likely to have on hand.
Author: Martha Stewart
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Author: Martha Stewart
Author: Martha Stewart
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
Author: Martha Stewart
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Author: Martha Stewart
Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric,...
Author: Martha Stewart
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
Author: Martha Stewart
This vegetarian pasta dish is popular in Sicily and southern Italy.
Author: Martha Stewart
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
Author: Martha Stewart
Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans;...
Author: Martha Stewart
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast,...
Author: Martha Stewart
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Author: Martha Stewart
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Author: Martha Stewart
Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Author: Martha Stewart
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Author: Martha Stewart
This garlicky fried rice dish is a great way to use up leftover rice.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Author: Martha Stewart
Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.
Author: Martha Stewart
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted...
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
Author: Martha Stewart
Author: Martha Stewart