Broccoli adds a slight sweetness to this spicy vegetarian 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
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
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
Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.
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
A vegetarian pasta that's just right for spring dinner. This 30-minute recipe calls for long strands of spaghetti to be tossed with spinach, peas, sweet onion, and topped off with a dollop of lemony basil...
Author: Riley Wofford
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
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
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
Our fuss-free method for stuffing pasta shells turns this classic Italian dish into a weeknight option.
Author: Martha Stewart
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
This wild rice side dish is bursting with flavor, thanks to cherries, garlic, and ginger.
Author: Martha Stewart
If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.
Author: Martha Stewart
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Author: Martha Stewart
We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well.
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
This recipe is adapted from Jamie Oliver's cookbook, "The Naked Chef Takes Off" (Hyperion, 2001).
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
This easy pasta dish satisfies everyone and it's ready so quickly.
Author: Martha Stewart
Use our Whole Roasted Tomatoes when making this family favorite.
Author: Martha Stewart
Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.
Author: Martha Stewart
These vegetarian wonders are fast to prep and come out tender and tasty.
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
High-fiber diets have been linked with a reduced risk of heart disease; in this dish, whole-wheat linguine is tossed with olive oil, garlic, and lemon zest.
Author: Martha Stewart
The toasted coconut adds a nice nutty flavor to this rice dish.
Author: Martha Stewart
To make this Spaghetti with Veal Bolognese Sauce even more special, use fresh pasta, cut 1/4 inch wide, instead of dried spaghetti.
Author: Martha Stewart
Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.
Author: Martha Stewart
Zucchini and corn are the ideal summer vegetables, and play well with creamy ricotta and fresh herbs in this dish that's an easy weeknight meal that feels like a treat.
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart
Our Southwestern riff on mac and cheese turns up the volume with fiery jalapenos and sweet corn kernels. The pasta's cooked right in the sauce, so it couldn't be simpler. Be sure to try all our delectable...
Author: Martha Stewart
This Chinese-inspired favorite comes together even faster when you use leftover cooked noodles. This recipe makes for a delicious lunch.
Author: Martha Stewart
Author: Martha Stewart
Another of my mother's recipes from Feast, A Tribal Cookbook, this dish can be made for lots of people, and with lots of people helping mix the filling and stuff the shells. It's what my mom makes for...
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter...
Author: Martha Stewart
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Author: Martha Stewart
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
This classic Italian recipe can be made with the anchovies or without.
Author: Martha Stewart
Ribbons of pasta and seasonal asparagus are topped with a poached egg in this simple vegetarian supper.
Author: Martha Stewart
Author: Martha Stewart
A side dish of jasmine rice can complete any meal and is simple to prepare.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity...
Author: Martha Stewart
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Author: Martha Stewart