A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Author: Martha Stewart
Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.
Author: Martha Stewart
Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.
Author: Martha Stewart
This pheasant is trussed and roasted golden brown then served with a fricassee of fennel, wild rice, and roasted chestnuts for a fall-inspired meal fit...
Author: Martha Stewart
Author: Martha Stewart
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Author: Martha Stewart
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy...
Author: Martha Stewart
Try this bright, lemony dish with Middle Eastern-accented chicken or lamb.
Author: Martha Stewart
Swap fresh goat cheese for the feta if you'd like in this Mediterranean-inspired pasta dish that's easy to throw together in a short period of time.
Author: Martha Stewart
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement...
Author: Martha Stewart
This pasta dish is a holiday staple in some Italian households.
Author: Martha Stewart
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Author: Martha Stewart
Author: Martha Stewart
You want perfect rice every time without watching the pot? That's easy-put a rice cooker to work. All you do is combine rice and water in the cooker and...
Author: Martha Stewart
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta...
Author: Martha Stewart
The food of Emilia Romagna differs from that of the rest of the country in its richnes and complexity; Bolognese lasagna-with its venerated meat sauce-is...
Author: Martha Stewart
This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit:...
Author: Martha Stewart
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Author: Martha Stewart
Caramelized onions make this ordinary pasta dish out of this world.
Author: Martha Stewart
Hot sauce and a generous pinch of cayenne pepper give this creamy mac 'n' cheese from Pies 'n' Thighs co-owners Carolyn Bane and Erika Geldzahler its signature...
Author: Martha Stewart
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
Author: Martha Stewart
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd.
Author: Martha Stewart
Gemelli ("twins" in Italian) noodles resemble two thick strands of spaghetti twisted together -- use them in this pesto pasta recipe tonight.
Author: Martha Stewart
This sticky rice is simple to make. Spooned into some Hot and Sour Broth, it creates a sturdy yet light meal in a bowl.
Author: Martha Stewart
A twist on the traditional turkey companion, this healthy holiday dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty...
Author: Martha Stewart
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Author: Martha Stewart
This side dish is simple to prepare but tastes far from plain-making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger,...
Author: Martha Stewart
Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The...
Author: Martha Stewart
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Author: Martha Stewart
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
Use small, slender Persian cucumbers -- they are less watery and have much smaller seeds. Korean hot-pepper powder is a blend of roughly ground sweet and...
Author: Martha Stewart
It's extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together. Just bake it up and break...
Author: Riley Wofford
Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.
Author: Martha Stewart
This side dish of couscous gets a lot of flavor from lemon, garlic and olive oil and a crunch from grapes, cucumber, and pine nuts.
Author: Martha Stewart
Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using...
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Dress up any variety of store-bought ravioli in minutes with flavored oil and fresh herbs. Add a green salad and a loaf of rustic bread, and dinner is...
Author: Martha Stewart
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
Gorgonzola stands up well to nutty whole-wheat pasta; its luscious texture flatters silky slices of sauteed escarole and onion.
Author: Martha Stewart
Our recipe for homemade granola "bars," which are actually chunks of the baked mixture, is easy to make and a wonderful snack. These ingredients are an...
Author: Martha Stewart
When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint...
Author: Martha Stewart