Israeli couscous has larger granules and a chewier texture than the regular variety; look for it at health-food stores, Middle Eastern shops, and many supermarkets. Serve with Shrimp in Saffron Broth from...
Author: Martha Stewart
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
Author: Martha Stewart
These vegetarian wonders are fast to prep and come out tender and tasty.
Author: Martha Stewart
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You...
Author: Martha Stewart
This recipe makes enough lasagna for five to six people -- including seconds! When this dish comes out of the oven, let it rest for a few minutes to ensure beautiful, clean slices. You can also reheat...
Author: Martha Stewart
Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Author: Martha Stewart
For guests who prefer rice dressings to bread stuffings, this version, studded with toasted walnuts and dried cranberries, is a welcome addition to the holiday table.
Author: Martha Stewart
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this family favorite.
Author: Martha Stewart
This couscous can be treated like wild rice as an accompaniment to a main course.
Author: Martha Stewart
You can't get any more fundamental than this preparation -- the sauce calls for only two ingredients, plus a sprinkle of salt and pepper to finish.
Author: Martha Stewart
The cheese filling in the ravioli matches up well with the flavors of butter and sage.
Author: Martha Stewart
Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.
Author: Martha Stewart
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're...
Author: Lauryn Tyrell
To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let their flavors meld and infuse. Then pasta water...
Author: Lauryn Tyrell
This simple polenta side dish goes well with braised short ribs, such as our Slow-Cooker Short Rib Ragu, brisket, or pork roast.
Author: Martha Stewart
Freekeh is an ancient grain made from roasting the young, green grains of durum wheat, and it has been a staple in Middle-Eastern and North African cuisines for centuries. It's a nutritional powerhouse...
Author: Riley Wofford
It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.
Author: Martha Stewart
The throw-everything-in-a-bowl simplicity of this light, satisfying, no-cook pasta sauce belies its complex flavors, including Parmigiano-Reggiano, lemon, mint, olive oil, and red-pepper flakes.
Author: Martha Stewart
Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.
Author: Martha Stewart
Roasted garlic and Pecorino Romano add flavor to this rich, creamy sauce that will satisfy just about anyone at your dinner table.
Author: Martha Stewart
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Author: Martha Stewart
A naturally gluten-free grain, millet has a mild, corn-like flavor that's super versatile in the kitchen. Learn the best way to steam it, then use as a base for all kinds of sweet and savory dishes, such...
Author: Martha Stewart
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Author: Martha Stewart
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Author: Martha Stewart
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
This parsley sauce is a riff on basil-and-Parmesan pesto.
Author: Martha Stewart
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
This classic Sicilian pasta dish combines eggplant, tomatoes, and basil. Put a dollop of ricotta cheese on each plate to stir in for a creamy consistency.
Author: Martha Stewart
Cream cheese is the secret to the silky sauce in this vegetarian baked pasta dish, while mozzarella and Parmesan create a golden bubbling crust on top.
Author: Martha Stewart
This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.
Author: Martha Stewart
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all...
Author: Martha Stewart
This is a tasty twist on classic pasta with pesto sauce.
Author: Martha Stewart
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Author: Martha Stewart
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Author: Martha Stewart
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Author: Martha Stewart
The classic combination of spinach and feta cheese pair well with orzo (rice-shaped pasta).
Author: Martha Stewart
Author: Martha Stewart
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost...
Author: Riley Wofford
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned...
Author: Martha Stewart