Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Author: Martha Stewart
This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.
Author: Martha Stewart
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
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
Author: Martha Stewart
Martha's Arabian Gulf-style porridge swaps out the usual wheat berries for cracked wheat and adds tomatoes, a handful of aromatics, and a spicy roasted eggplant topping.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
Everyone will adore the combination of cold soba noodles, gingery asparagus, and luscious steamed tofu in this quick and easy dinner that's vegan to boot.
Author: Martha Stewart
Simple aromatics and jasmine rice add flavor and fragrance to any meal.
Author: Martha Stewart
Assertive broccoli rabe benefits from a squeeze of lemon, a dash of red-pepper flakes, and the herbaceous flavors of oregano in this pasta dish.
Author: Martha Stewart
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina...
Author: Martha Stewart
Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.
Author: Martha Stewart
Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.
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 Sarah Mastracco.
Author: Martha Stewart
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Author: Martha Stewart
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
Chef and restauranteur Nobu Matsuhisa has a few simple techniques that can enhance a simple dish of rice.
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 delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
Blend these healthy vegetables, white beans, and pasta for a complete meal in a bowl.
Author: Martha Stewart
This recipe has been adapted from "Flavours" by Donna Hay. Reprinted by permission of Whitecap Books Ltd.
Author: Martha Stewart
Author: Martha Stewart
Our stovetop recipe matches the ease and speed of a boxed mix but approaches the sublime flavor of more-involved baked varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites,...
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
The aromatic nut sauce used on this pasta is a healthy alternative to rich meat ragus.
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
This wheat berry couscous recipe is courtesy of chef Brad Farmerie and goes well with his Moroccan Braised Lamb Shanks.
Author: Martha Stewart
A little broth goes a long way in this vegetarian Asian noodle dish -- and tofu and buckwheat soba noodles make it a protein powerhouse.
Author: Martha Stewart
Simple and kid-friendly, this healthy dish of brown rice, beans, and tomato sauce is perfect on its own but can easy be paired with grilled chicken.
Author: Martha Stewart
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast...
Author: Martha Stewart
Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.
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
Author: Martha Stewart
Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.
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 rice in a big pot of salted water and cook on high...
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 of lemon zest.
Author: Martha Stewart
This quick pasta starts and ends in the skillet. A handful of fresh zest coats the noodles and lends brightness to the collards.
Author: Martha Stewart
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost...
Author: Lauryn Tyrell
Author: Martha Stewart
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table after it's crisped and coating in a tamari-maple...
Author: Lauryn Tyrell
With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.
Author: Martha Stewart
Go nutty with brown butter in this just slightly sweet pasta dish.
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 of Luzzo's restaurant in New York City.
Author: Martha Stewart
Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal.
Author: Martha Stewart
This is a colorful, delicious pasta dinner with a healthy dose of Swiss chard.
Author: Martha Stewart