Author: Martha Stewart
Author: Martha Stewart
Made from nature's basics -- grains, nuts, and fruits -- homemade granola is healthy, tasty, and easy to prepare.
Author: Martha Stewart
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
Author: Martha Stewart
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
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
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop...
Author: Martha Stewart
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions,...
Author: Martha Stewart
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
This easy to make pasta dish is full of the fresh, sweet, green flavors of spring like mint, fava beans, and peas.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Author: Martha Stewart
Serve this creamy dish with our Mediterranean Chicken Stew.
Author: Martha Stewart
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy,...
Author: Martha Stewart
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
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 vegetarian salad is satisfying enough for dinner, thanks to Israeli couscous and crumbled feta.
Author: Martha Stewart
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
Author: Martha Stewart
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly...
Author: Martha Stewart
Spinach, toasted pine nuts, and a splash of lemon juice make a fresh, flavorful sauce for this classic corkscrew pasta.
Author: Martha Stewart
For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.
Author: Martha Stewart
A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring...
Author: Martha Stewart
Remember to zest only the outer layer of the lemon skin: The white pith has an unpleasant bitter flavor.
Author: Martha Stewart
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking...
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
Author: Martha Stewart
Peppery arugula is the ideal foil for creamy Arborio or Carnaroli rice in this side dish.
Author: Martha Stewart
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
In this recipe, the gentle taste of millet acquires the bolder flavors of lemon and saffron. We served this pilaf with grilled shrimp, but it would be...
Author: Martha Stewart
Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels,...
Author: Martha Stewart
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Author: Martha Stewart
More sassy than saucy, these tangles of whole-wheat pasta and spicy arugula are studded with crushed toasted pistachios, the sweet zest of a Meyer lemon,...
Author: Martha Stewart
Roasted peppers are filled with a hearty mixture of rice and beef chili, then baked in a pool of harissa-laced tomato sauce. Finish the tops with a simple...
Author: Riley Wofford
Go nutty with brown butter in this just slightly sweet pasta dish.
Author: Martha Stewart
For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
Author: Martha Stewart
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Author: Martha Stewart
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Author: Martha Stewart