Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.
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
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
Author: Martha Stewart
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
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
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings,...
Author: Martha Stewart
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect...
Author: Greg Lofts
Quinoa, everyone's favorite so-called "ancient" grain, gets paired with nutty almonds and fresh parsley in this simple and quick side dish.
Author: Martha Stewart
The lemon zest perks up this earthy, salty pasta dish.
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
Author: Martha Stewart
This herbed couscous dish is ready to go in 10 minutes.
Author: Martha Stewart
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
Author: Martha Stewart
This quick and simple salad is a colorful, delicious and easy-to-transport alternative to pasta salad.
Author: Martha Stewart
This sauce appears thin at first but will thicken after it's tossed with the pasta. To reheat, add a little whole milk to restore the creamy consistency.
Author: Martha Stewart
This is a simple elegant pasta side dish that pairs nicely with seafood, such as our Baked Shrimp with Tomatoes and Feta.
Author: Martha Stewart
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Author: Martha Stewart
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
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 is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.
Author: Martha Stewart
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Author: Martha Stewart
Maple syrup is teamed with cayenne pepper, vinegar, and fresh thyme to flavor this addictive party-ready blend of peanuts, pepitas, crackers, pretzels, and cereal.
Author: Martha Stewart
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's...
Author: Martha Stewart
Author: Martha Stewart
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
This is a quick and easy dinner if you have the tomatoes ready ahead of time.
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
To make this recipe as a single large lasagna in a 9-by-13-inch pan, cut the noodles into strips 4 inches wide and 13 inches long. Bake until golden brown and bubbling, about 45 minutes, and let stand...
Author: Martha Stewart
You only need a few essentials for this basic version of risotto.
Author: Martha Stewart
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
Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on...
Author: Martha Stewart
This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.
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
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
We prefer cherry tomatoes to grape for sauteing; they break down better, creating a light yet luscious sauce.
Author: Martha Stewart
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
Though fried green tomatoes are commonly thought of as a Southern staple, they were actually an invention of 19th-century Northern farmers who would pick the remaining green tomatoes from their vines before...
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
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
A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.
Author: Martha Stewart
Author: Martha Stewart
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Author: Martha Stewart
Try serving this aromatic side dish with Tandoori Chicken Kebabs.
Author: Martha Stewart
A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.
Author: Martha Stewart
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.
Author: Martha Stewart