When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
See Lucinda Scala Quinn make orecchiette in our step-by-step photo tutorial. Any extra orecchiette can be frozen up to six weeks: First, freeze them in a single layer on a baking sheet, then transfer them...
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Author: Martha Stewart
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
Comforting and crave-worthy, macaroni and cheese is hard to improve. But we think we've done it with our Skillet Macaroni and Cheese. Try this one-pot version, and four tempting variations: Mushroom-Fontina...
Author: Martha Stewart
This vegan dish is an excellent combo of whole grains and plant-based protein while garlic, ginger, and soy sauce add flavor and a topping of bok choy and carrots provide a serving of vegetables.
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
A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta...
Author: Sarah Copeland
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 grown-up alternative to macaroni and cheese, but even kids might approve.
Author: Martha Stewart
This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.
Author: Martha Stewart
This is a delicious recipe for cornbread, a perfect side dish for any Southern-inspired meal.
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
Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.
Author: Martha Stewart
The difference between the American and French ways of cooking white rice? Rather than simmering rice in a modest amount of water, the French throw the rice in a big pot of salted water and cook on high...
Author: Martha Stewart
Twisted trofie pasta and pesto sauce, served here with potatoes and green beans, is a Ligurian specialty.
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
Author: Martha Stewart
For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
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
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Author: Martha Stewart
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
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
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
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 healthy rice salad has a substantial helping of edamame beans.
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
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
This simple pasta highlights the great taste of affordable button mushrooms.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
Pressure canning is the best way to preserve the flavor of corn. Even though the sugar in sweet corn causes browning, the discoloration does not hurt the food. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....
Author: Martha Stewart
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Author: Martha Stewart
This vegan, gluten-free grain bowl is packed with flavors and textures, thanks to roasted veggies, a creamy tahini dressing, and cool, crisp toppings.
Author: Martha Stewart
This quick-cooking bulgur dish goes well with meatloaf, chicken cutlets, or broiled salmon.
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen.
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
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Author: Martha Stewart
Pasta with asparagus and creamy sauce is a delicious springdish.
Author: Martha Stewart