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
Basmati rice with shallots is an aromatic backdrop to any meal.
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 than 20 minutes!
Author: Martha Stewart
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it. Try this one-pot version, and four tempting variations: Classic Mac, Jalapeno Mac, Bacon Mac, Primavera...
Author: Martha Stewart
These ingredients are only suggestions; use whatever is ripest, from the market or your own garden.
Author: Martha Stewart
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
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's...
Author: Martha Stewart
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 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
Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels, and cereal.
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 tips on how to roll like a pro, see How to Make Sushi...
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 hard-cooked egg yolks add extra oomph.
Author: Martha Stewart
This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.
Author: Martha Stewart
Author: Martha Stewart
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
Author: Martha Stewart
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Author: Martha Stewart
Steeped in aromatics and studded with peas, this grain-and-veggie combo is more substantial than a typical side.
Author: Martha Stewart
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
Equally delicious warm or at room temperature, this pasta dish is great for a picnic.
Author: Martha Stewart
Kale, onion and white beans are the base for this succulent squash dish.
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
Pasta plus five other ingredients (and a little salt) makes a great meal.
Author: Martha Stewart
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
Author: Martha Stewart
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.
Author: Martha Stewart
This vegetarian pasta dish is popular in Sicily and southern Italy.
Author: Martha Stewart
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.
Author: Martha Stewart
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Broccoli adds a slight sweetness to this spicy vegetarian dish.
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
We unmolded the pie onto a serving platter. For a less formal presentation, you can simply cut wedges directly from the baking dish.
Author: Martha Stewart
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Author: Martha Stewart
Any dried, flat rice noodles will work; find them in the Asian-foods section.
Author: Martha Stewart
This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.
Author: Martha Stewart
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
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 pasta dish.
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Author: Martha Stewart
Rather than ordering takeout on a weeknight, take out an ingenious preassembled meal. Saute some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice,...
Author: Martha Stewart
Author: Martha Stewart
These cornbread muffins are courtesy of Gramercy Tavern chef Nancy Olson and are used to make her Blueberry Corn Ice Cream Sundae.Photo credit: Bill Bettencourt
Author: Martha Stewart
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
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 flavor. Corn kernels are stirred in at the end, along...
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart