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Stuffed Shells

Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells,...

Author: Martha Stewart

Radicchio Pasta

Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.

Author: Martha Stewart

Cacio e Pepe with Lemon

Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity...

Author: Martha Stewart

Caraway Egg Noodles

Basic egg noodles are tossed with butter and toasted caraway seeds. Serve with our Ghastly Ghoulash for one terrifingly delicious meal.

Author: Martha Stewart

Wild Rice Salad with Dried Cherries

This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.

Author: Martha Stewart

Pierogi with Sauerkraut and Mushrooms

In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.

Author: Martha Stewart

Persian Rice with Chopped Pistachios

This wonderful recipe for Persian rice is from "The Joy of Cooking."

Author: Martha Stewart

Ravioli with Porcini Sauce

The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.

Author: Martha Stewart

Chili Stuffed Peppers

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Author: Riley Wofford

Brown Griddle Scones

Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."

Author: Martha Stewart

Herbed Orzo

This simple side goes well with seared or baked fish and roasted vegetables.

Author: Martha Stewart

Ricotta Gnocchi

This recipe comes to us from California chef Judy Rodgers.

Author: Martha Stewart

Linguine with Zucchini and Tomato

This simple pasta dish is a satisfying supper.

Author: Martha Stewart

Swiss Chard Lasagna

Author: Martha Stewart

Creamy Racchette Pasta with Asparagus and Peas

This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.

Author: Martha Stewart

Mushroom Risotto

The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but...

Author: Martha Stewart

Pea and Parsley Pesto with Linguine

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 meal that's ready in under 30 minutes.

Author: Martha Stewart

Wild Rice Dressing

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Author: Martha Stewart

Biba's Asparagus, Artichoke, and Pea Risotto

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 in Sacramento, California, and featured on...

Author: Martha Stewart

Easy Orecchiette with Broccoli Rabe

Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.

Author: Martha Stewart

Acorn Squash with Mixed Grain Stuffing

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 the snappy pomegranate relish.

Author: Martha Stewart

Risotto Cakes

Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.

Author: Martha Stewart

Primavera Penne

Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.

Author: Martha Stewart

Sweet Corn Brown Rice Risotto

Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe,...

Author: Shira Bocar

Coconut Almond Rice

We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.

Author: Martha Stewart

Mushroom Pasta with Ricotta

This simple pasta highlights the great taste of affordable button mushrooms.

Author: Martha Stewart

Spaghetti with Tomato Saute

A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta...

Author: Sarah Copeland

Asparagus, Snap Pea, and Avocado Pasta

This spring pasta recipe comes from reader Allison Stockman of London, England.

Author: Martha Stewart

Lemon Mint Rice

Serve this recipe with our Greek Salad with Broiled Shrimp.

Author: Martha Stewart

Linguine with Tapenade, Tomatoes, and Arugula

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, feta, and parsley for a quick weeknight meal.

Author: Martha Stewart

Creamy Lemon Pasta with Pistachios

Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole...

Author: Martha Stewart

Penne with Summer Vegetable Ragout

These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.

Author: Martha Stewart

Stuffed Peppers with Mrs. Kostyra

Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....

Author: Martha Stewart

Fettuccine with Spinach Pesto

We added a twist to a classic pesto sauce by replacing the basil with spinach.

Author: Martha Stewart

Roasted Vegetable Lasagna

Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.

Author: Martha Stewart

Farro Risotto with Wild Mushrooms

Author: Martha Stewart

Wild Rice and Sausage Dressing

A bowl of this sausage and wild rice combo can be a meal in itself.

Author: Martha Stewart

Baked Sage and Saffron Risotto

This baked herb risotto goes well with a stew dinner.

Author: Martha Stewart

Pasta with Wild Mushroom Sauce

A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.

Author: Martha Stewart

Test Kitchen's Favorite Mac and Cheese

Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.

Author: Martha Stewart

Rice Noodles with Cilantro Pesto

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

Author: Martha Stewart

Olive, Apricot, and Pistachio Couscous

Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.

Author: Martha Stewart

Swiss Fondue Mac and Cheese

Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.

Author: Martha Stewart

Pasta and White Beans with Broccoli Pesto

This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.

Author: Martha Stewart

Soft Polenta

It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.

Author: Martha Stewart

Simple Baked Rigatoni

Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using whole canned tomatoes, tomato paste, onion, and herbs....

Author: Martha Stewart

Barley Risotto with Corn and Basil

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 and more fiber.

Author: Martha Stewart

Tortellini With Sage Brown Butter

Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.

Author: Martha Stewart

Pappardelle with Leeks, Sugar Snap Peas, and Lemon

The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.

Author: Martha Stewart