High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.
Author: Martha Stewart
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Author: Martha Stewart
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Author: Martha Stewart
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
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
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Author: Martha Stewart
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil...
Author: Riley Wofford
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Author: Martha Stewart
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing...
Author: Martha Stewart
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Chopped pistachios and sliced scallions flavor this versatile side dish.
Author: Martha Stewart
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
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 the most nutrients from your pasta. Top with sliced...
Author: Martha Stewart
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice...
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 them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake-...
Author: Martha Stewart
This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Author: Martha Stewart
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored...
Author: Martha Stewart
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Author: Martha Stewart
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility...
Author: Riley Wofford
In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta,...
Author: Martha Stewart
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect...
Author: Greg Lofts
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter...
Author: Martha Stewart
You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.
Author: Martha Stewart
This classic Italian recipe can be made with the anchovies or without.
Author: Martha Stewart
Author: Martha Stewart
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Author: Martha Stewart
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 be simpler. Be sure to try all our delectable...
Author: Martha Stewart
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
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 crust on the outside. Serve with your favorite toppings,...
Author: Martha Stewart
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 the heat of jerk chicken.
Author: Martha Stewart
Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.
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
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
This dough forms the crust for Acorn Squash and Honey Pies.
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 powder left over from the milling process, while...
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
Couscous is a delicious and easy to make side dish that pairs perfectly with any one of our tasty mains.
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart