Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored...
Author: Martha Stewart
Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.
Author: Martha Stewart
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.
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
Use this quick-and-easy dough recipe to make our Chicken with Cornmeal Dumplings.
Author: Martha Stewart
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same...
Author: Martha Stewart
This couscous can be treated like wild rice as an accompaniment to a main course.
Author: Martha Stewart
This simple, tasty pasta dinner can be prepared in just half an hour.
Author: Martha Stewart
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
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
This mouthwatering Italian recipe for gnocchi with tomato sauce was adapted from Martha Stewart Living, February 2004.
Author: Martha Stewart
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Author: Martha Stewart
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
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
This is a hearty dish for a crowd that satisfies vegetarians as well as carnivores.
Author: Martha Stewart
Ricotta makes this pasta rich and delicious. Use any extra in place of cream cheese on toast or as a substitute for cottage cheese anytime.
Author: Martha Stewart
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
The earthy flavor of mushrooms is offset by a luscious Gorgonzola cheese sauce. It is important not to substitute another type of blue cheese in this dish; the creamy quality of genuine Gorgonzola is necessary...
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
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
Tomatoes are at their peak in the summer -- toss them with mozzarella cheese, vinegar, olive oil, and parsley for a quick pasta sauce.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
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
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Author: Martha Stewart
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Author: Martha Stewart
Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.
Author: Martha Stewart
Cilantro can be polarizing, but many cooks around the world rely on it for the fresh, citrusy element it adds to an array of dishes -- like this pasta dish with Southeast Asian flair.
Author: Martha Stewart
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
Author: Martha Stewart
This is a tasty twist on classic pasta with pesto sauce.
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
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
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
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
Author: Martha Stewart
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Author: Martha Stewart
Grape tomatoes are smaller than cherry tomatoes and less juicy, so they won't water down the ravioli. They're as colorful as candy, too (and almost as sweet).
Author: Martha Stewart
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Author: Martha Stewart
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Author: Martha Stewart
One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste...
Author: Martha Stewart
Serve these fluffy, aromatic noodles alongside our Swedish Meatballs.
Author: Martha Stewart
Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
This medley owes its substantial texture to sturdy little grains of pearl barley, wheat berries, and millet, as well as to a hearty helping of wild rice. Fragrant garlic, onion, and assorted mushrooms...
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
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
Author: Martha Stewart
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup....
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing...
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart