This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
This fall pasta combines the robust taste of blue cheese with seasonal beets.
Author: Martha Stewart
Ripe, juicy tomatoes are tossed with green olives, capers, and garlic, then finished with Pecorino Romano cheese in this fresh take on the classic Italian...
Author: Martha Stewart
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook....
Author: Martha Stewart
This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with...
Author: Martha Stewart
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking...
Author: Martha Stewart
Author: Martha Stewart
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute...
Author: Martha Stewart
Author: Martha Stewart
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Author: Martha Stewart
Sauteed shallots, awase miso (a blend of the white and red varieties), and pasta water make a sensational sauce for spaghetti. And it's all ready in less...
Author: Martha Stewart
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn...
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes,...
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants...
Author: Greg Lofts
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Author: Martha Stewart
The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.
Author: Martha Stewart
Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated...
Author: Martha Stewart
Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's...
Author: Martha Stewart
Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.
Author: Martha Stewart
This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.
Author: Martha Stewart
A bowlful of this rigatoni is welcome at lunch or dinner or, better yet, as a midnight snack.
Author: Martha Stewart
Author: Martha Stewart
Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta.
Author: Martha Stewart
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch,...
Author: Martha Stewart
Risotto is typically made with Arborio rice, but pearl barley is a good substitute; it produces a dish that is similar in texture but with a nuttier taste...
Author: Martha Stewart
You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating...
Author: Martha Stewart
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
Author: Martha Stewart
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with...
Author: Martha Stewart
Shaved kernels of fresh corn get tossed with fragrant basmati rice and mint in this colorful and flavorful side dish.
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
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Author: Martha Stewart
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal.
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
Author: Martha Stewart
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to...
Author: Lauryn Tyrell
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Author: Martha Stewart
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
Author: Martha Stewart
A few ingredients are all it takes to elevate this versatile pantry staple.
Author: Martha Stewart