For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
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
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger...
Author: Martha Stewart
Go nutty with brown butter in this just slightly sweet pasta dish.
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
Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.
Author: Martha Stewart
Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart,...
Author: Martha Stewart
Prep this easy plant-based pasta that's delicious at room temp, and you're one gingham blanket away from a picnic. A broccoli-hazelnut pesto comes together...
Author: Lauryn Tyrell
Author: Martha Stewart
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto...
Author: Martha Stewart
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Author: Martha Stewart
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with...
Author: Martha Stewart
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
This recipe is courtesy of Susan Spicer and can be found in her new cookbook, "Crescent City Cooking."
Author: Martha Stewart
This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.
Author: Martha Stewart
The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano...
Author: Martha Stewart
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Author: Martha Stewart
These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like...
Author: Martha Stewart
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time...
Author: Martha Stewart
The satisfying pasta side dish uses only a handful of ingredients.
Author: Martha Stewart
Take pasta night to the next level by making your own homemade pasta. Quick and easy potato gnocchi is the base of this tasty under-$20 meal from TV chef...
Author: Martha Stewart
This recipe is best cooked inside poultry, rather than baked separately as a side dish.
Author: Martha Stewart
Make this rice dish to accompany our Curried Chicken with Toasted Almonds.
Author: Martha Stewart
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto....
Author: Martha Stewart
Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors...
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and...
Author: Martha Stewart
This veggie pasta is packed with garden-fresh produce -- dig in!
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit:...
Author: Martha Stewart
Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish.
Author: Martha Stewart
Author: Martha Stewart
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and...
Author: Martha Stewart
Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.
Author: Martha Stewart
The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the...
Author: Martha Stewart
Author: Martha Stewart
Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and...
Author: Martha Stewart
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's...
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
Associate food producer Courtney Knapp shared recipes for blueberry and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for...
Author: Martha Stewart
Author: Martha Stewart
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce,...
Author: Martha Stewart
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Author: Martha Stewart