For a potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to this hearty whole-wheat pasta dish.
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
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup....
Author: Martha Stewart
If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.
Author: Martha Stewart
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Author: Martha Stewart
You only need a few essentials for this basic version of risotto.
Author: Martha Stewart
Author: Martha Stewart
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. You can substitute a mild sausage, such as sweet Italian, for the spicy variety. If you can't find broccoli rabe, use...
Author: Martha Stewart
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Author: Martha Stewart
Author: Martha Stewart
Herbs and cheese are tossed with warm pasta for a simple, delicious dish.
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
Author: Martha Stewart
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.
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
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 in separate containers. Stir the egg into...
Author: Martha Stewart
This recipe for risotto alla Milanese comes from "Cucina & Famiglia: Two Italian Families Share Their Stories, Recipes, and Traditions," by Joan Tropiano Tucci and Gianni Scappin.
Author: Martha Stewart
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Author: Martha Stewart
Sorghum might just be the next it grain, thanks to its pleasing chew and subtly sweet flavor. Having a batch ready to go in the fridge is like money in the bank -- learn how to get the texture just right,...
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.
Author: Martha Stewart
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon...
Author: Martha Stewart
The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.
Author: Martha Stewart
Author: Martha Stewart
This traditional Southern side dish comes to us courtesy of Norma Darden, owner of Harlem, New York's popular Miss Mamie's and Miss Maude's restaurants.
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through...
Author: Martha Stewart
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.
Author: Martha Stewart
This lemon risotto recipe makes the most of the citrus's bright flavor.
Author: Martha Stewart
Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.
Author: Martha Stewart
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Author: Martha Stewart
We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.
Author: Martha Stewart
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients....
Author: Martha Stewart
This healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.
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
A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.
Author: Martha Stewart
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Author: Martha Stewart
Author: Martha Stewart
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
Author: Martha Stewart
Pasta with asparagus and creamy sauce is a delicious springdish.
Author: Martha Stewart