Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more...
Author: Martha Stewart
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
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
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
Author: Martha Stewart
Author: Martha Stewart
Kale, onion and white beans are the base for this succulent squash dish.
Author: Martha Stewart
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the...
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
This classic New Orleans side dish is made with a cornmeal crust.
Author: Martha Stewart
These bean-and-bulgur patties with scallion and carrot include breadcrumbs and egg to help hold their shape. Place on a whole-wheat English muffin with...
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
Author: Martha Stewart
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
Author: Martha Stewart
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice...
Author: Martha Stewart
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Author: Martha Stewart
This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
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
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
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.
Author: Martha Stewart
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart
Scoop out the squash seeds and roast them for a nutritious snack.
Author: Martha Stewart
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek...
Author: Martha Stewart
If you prefer a milder pasta, go light on the chiles.
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
Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of...
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
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready...
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in...
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
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Author: Martha Stewart
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
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
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
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
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€"...
Author: Martha Stewart
Japanese soba noodles are lower in calories than regular pasta, with almost as much protein; their assertive flavor is matched here with rice vinegar,...
Author: Martha Stewart
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
As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture...
Author: Martha Stewart
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
Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter...
Author: Martha Stewart