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
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
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
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve...
Author: Martha Stewart
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Author: Martha Stewart
Clusters of tagliatelle noodles are nestled into Arborio rice and mushrooms, making it easy to serve up individual portions.
Author: Martha Stewart
Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.
Author: Martha Stewart
This fall pasta combines the robust taste of blue cheese with seasonal beets.
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
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
For a satisfying, easy meal, toss blanched Chinese broccoli, panfried shiitakes, and tender rice noodles with tamari, Asian fish sauce, vinegar, and chicken...
Author: Martha Stewart
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Author: Martha Stewart
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
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
Scoop out the squash seeds and roast them for a nutritious snack.
Author: Martha Stewart
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Author: Martha Stewart
This garlicky fried rice dish is a great way to use up leftover rice.
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian...
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
If you prefer a milder pasta, go light on the chiles.
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
Part-skim ricotta keeps calories at bay; spinach and bulgur deliver antioxidants and fiber. The complex carbs in pasta boost serotonin, the mood-stabilizing...
Author: Martha Stewart
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
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
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates...
Author: Martha Stewart
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Author: Martha Stewart
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
Author: Martha Stewart
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached...
Author: Martha Stewart
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
Author: Martha Stewart
This spicy stir-fry dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead...
Author: Martha Stewart
Whole-grain spaghetti gets striking color from a quick toss with pureed beets. Sun-dried tomatoes lend the sauce a caramelized sweetness.
Author: Martha Stewart
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Author: Martha Stewart
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Author: Martha Stewart
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas...
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
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
Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano...
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart