Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy...
Author: Martha Stewart
This spring pasta recipe comes from reader Allison Stockman of London, England.
Author: Martha Stewart
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Author: Martha Stewart
If you thought you had to stand by a hot stove, stirring for 35 minutes, to make a pot of risotto, think again. This recipe is cooked in the microwave,...
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze...
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
Author: Martha Stewart
This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.
Author: Martha Stewart
We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.
Author: Martha Stewart
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy...
Author: Martha Stewart
Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
Author: Martha Stewart
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
The merguez -- a harissa-spiked lamb sausage of North Africa -- can also be broiled, six inches from the heating element and turned occasionally, for eight...
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant...
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Author: Martha Stewart
For a healthy, craveable dinner, try this creamy but dairy-free kale "pesto" that's made with cannellini beans, and go with whole-grain noodles to get...
Author: Martha Stewart
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled...
Author: Martha Stewart
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything...
Author: Martha Stewart
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and...
Author: Martha Stewart
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This...
Author: Martha Stewart
Author: Martha Stewart
A Chinese buffet is a fun way to entertain. Serve these noodles, seasoned with toasted sesame oil, as part of your meal.
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic,...
Author: Greg Lofts
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow...
Author: Shira Bocar
Our Southwestern riff on mac and cheese turns up the volume with fiery jalapenos and sweet corn kernels. The pasta's cooked right in the sauce, so it couldn't...
Author: Martha Stewart
This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Author: Martha Stewart