This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Author: Martha Stewart
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Author: Martha Stewart
Delicious yellow-orange squash flowers lend a subtle hint of the gourd's flavor and a splash of color to pasta.
Author: Martha Stewart
This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.
Author: Martha Stewart
If you prefer a milder pasta, go light on the chiles.
Author: Martha Stewart
A quick and easy meal comes together with ingredients you probably already have in your kitchen.
Author: Martha Stewart
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
With a highly aromatic flavor somewhere between onion and garlic, ramps infuse this pasta dish with the essence of spring. Unlike their commercial counterpart, the green tops of these leeks are tender...
Author: Martha Stewart
This dish is prepared much the same way as risotto, but with pasta instead of rice. The mushroom soaking liquid serves as a rich, flavor-enhancing broth.
Author: Martha Stewart
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Author: Martha Stewart
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.
Author: Martha Stewart
With a few healthy swaps, classic summer dishes like sautéed corn can pack outsize nutritional benefits. Quinoa offers a boost of fiber and protein to the caramelized corn and scallion mixture. Instead...
Author: Lauryn Tyrell
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions,...
Author: Martha Stewart
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Author: Martha Stewart
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
This easy side is particularly great with roast pork or chicken curry.
Author: Martha Stewart
This recipe for fregula with asparagus and gorgonzola is courtesy of chef Eficio Farris and can be found in his "Sweet Myrtle and Bitter Honey" cookbook. Special thanks to Laurie Smith for providing this...
Author: Martha Stewart
This fluffy couscous is the perfect side dish to our Moroccan Chicken.
Author: Martha Stewart
Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing...
Author: Martha Stewart
Author: Martha Stewart
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart
Make this batch of chewy, nutty granola bars and have an after-school snack available for a week.
Author: Martha Stewart
Author: Martha Stewart
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice without burning it and having it stick to thebottom...
Author: Martha Stewart
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed...
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
Author: Martha Stewart
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout...
Author: Martha Stewart
This simple pasta dish featuring crunchy croutons, broccoli, and a light garlic sauce is ready in just 30 minutes.
Author: Martha Stewart
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
Author: Martha Stewart
Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.
Author: Martha Stewart
Author: Martha Stewart
This spicy stir-fry dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.
Author: Martha Stewart
This side dish is simple to prepare but tastes far from plain-making it a great choice for accompanying a holiday roast like lamb or beef. Fragrant ginger, dill, and dates add aroma and texture to simple...
Author: Martha Stewart
This pasta is equally delicious warm and at room temperature.
Author: Martha Stewart
You can use any variety of bell pepper or cherry tomato in this recipe.
Author: Martha Stewart
Serve this creamy dish with our Mediterranean Chicken Stew.
Author: Martha Stewart
Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
More sassy than saucy, these tangles of whole-wheat pasta and spicy arugula are studded with crushed toasted pistachios, the sweet zest of a Meyer lemon, and pungent shallots. Use a fragrant extra-virgin...
Author: Martha Stewart
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Author: Martha Stewart
Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and...
Author: Martha Stewart
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
Author: Martha Stewart
Mild and silky-smooth, cauliflower puree lightens up this creamy risotto.
Author: Martha Stewart
This Italian dish comes together with mostly pantry staples.
Author: Martha Stewart