The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.
Author: Martha Stewart
Plump, starchy grains of Arborio rice give risotto the creamiest consistency.
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
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
We know there are box mixes out there but rice pilaf is quite easy to make. Add spicier herbs to liven up this side dish.
Author: Martha Stewart
Mild and creamy coconut milk mellows this spice-infused side dish.
Author: Martha Stewart
Cheesy polenta -- ready in 20 minutes -- is a satisfying side dish that easily pairs with whatever main dish is on the menu.
Author: Martha Stewart
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
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
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.
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
This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal.
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand...
Author: Martha Stewart
Lentils, brown rice, and mushrooms give these vegan meatballs flavor and substance. Serve with your favorite sauce and pasta.
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
Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
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 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
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
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
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
Author: Martha Stewart
This veggie burger is dense and tasty on a lettuce wrap with mustard.
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
Upend your dinner routine with this easy-to-assemble dish of supple rice noodles, and raw herbs and vegetables.
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
Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd.
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
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Author: Martha Stewart
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Author: Martha Stewart
The sauce for this dish features ingredients that are roasted together in the oven for a rich, smoky taste.
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
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
Tossing the tomatoes and peppers with vinegar and salt helps release their juices and infuses them with lots of bright flavor.
Author: Martha Stewart
Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.
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
Martha was fond of her grandmother's unusual mac n' cheese, which included tomato soup and sour cream. In this version, Martha and her mom give it a more traditional spin.
Author: Martha Stewart
Subbing spinach in for basil lends a sweetness to this pesto that is simply divine when tossed with penne.
Author: Martha Stewart
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Author: Martha Stewart
Eggplant shells cradle a filling of couscous, ricotta, and roasted garlic.
Author: Martha Stewart
This refreshing side dish is commonly found in Middle Eastern restaurants and in many delis.
Author: Martha Stewart
A classic yet humblemushroom-and-cream sauce becomes fancy with the additionofdried porcini and fresh thyme. The sauce is tossed withlinguine, topped with grated cheese, and baked in a skillet.
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
Toasting small pieces of angel hair pasta gives this rice pilaf dish a nutty flavor. Serve this with our Mediterranean Chicken.
Author: Martha Stewart
Author: Martha Stewart
This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.
Author: Martha Stewart
A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.
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
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Author: Martha Stewart