Spoil your four-legged fur babies with homemade treats made of oats, peanuts, and pumpkin puree whirled together in the food processor. Just press the mix into a treat pan, bake, let cool, and pop out...
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
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
A Chinese buffet is a fun way to entertain. Serve these noodles, seasoned with toasted sesame oil, as part of your meal.
Author: Martha Stewart
Pasta plus five other ingredients (and a little salt) makes a great meal.
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
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
Author: Martha Stewart
This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.
Author: Martha Stewart
These easy meatless burgers are prepared with bulgur wheat, canned pinto beans, grated carrots, and Swiss cheese. Cook the patties in a skillet and serve on buns for a tasty and protein-packed vegetarian...
Author: Martha Stewart
Upend your pesto routine by switching out the usual basil, pine nuts, and Parmesan for mint, pistachios, and pecorino. Crisp-tender asparagus and juicy cherry tomatoes round out this vegetarian pasta that's...
Author: Martha Stewart
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Author: Martha Stewart
Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.
Author: Martha Stewart
Use this gluten-free wild rice stuffing recipe in place of a bread stuffing when roasting a stuffed turkey, or serve on the side as directed.
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
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
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
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
This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, and then refrigerate, covered, until ready to bake.
Author: Martha Stewart
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before...
Author: Martha Stewart
Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
Author: Martha Stewart
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare. Try it with Spicy Thai Chicken for a wonderful Dinner Tonight.
Author: Martha Stewart
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Author: Martha Stewart
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents;...
Author: Greg Lofts
Author: Martha Stewart
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Author: Martha Stewart
Author: Martha Stewart
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Author: Martha Stewart
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Author: Martha Stewart
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin
Author: Martha Stewart
The filling for this stuffed cabbage is surprisingly light, making it perfect for serving at a buffet.
Author: Martha Stewart
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
Scoop out the squash seeds and roast them for a nutritious snack.
Author: Martha Stewart
This popular take-out dish tastes better made with leftover rice or rice made a day or so before and refrigerated. Bring the rice to room temperature before using.
Author: Martha Stewart
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
Author: Martha Stewart
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Author: Martha Stewart
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought...
Author: Martha Stewart
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
You might think of fresh pasta as a special treat in a top Italian restaurant-and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd be right. Here, she saves you the trip and shares...
Author: Martha Stewart
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Author: Martha Stewart
The perfect bite of protein awaits in these vegetarian burgers that are packed with flavor.
Author: Martha Stewart
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Author: Martha Stewart
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Author: Martha Stewart
You've likely had Tabbouleh, a traditional Middle Eastern side dish, many times. Learn how to make this mix of bulgur, tomatoes, cucumbers, scallions, parsley, and mint at home.
Author: Martha Stewart