Team creamy avocado with your favorite crunchy vegetables -- we used julienned cucumbers and carrots -- in these DIY sushi rolls. For our food editor's tips on how to roll like a pro, see How to Make Sushi...
Author: Martha Stewart
For quicker assembly, cook the tomato sauce and spelt up to two days ahead. Let cool, then store them separately in covered containers.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
Mix up your routine by trying this tasty update on rice pilaf.
Author: Martha Stewart
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
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
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Author: Martha Stewart
Make this batch of chewy, nutty granola bars and have an after-school snack available for a week.
Author: Martha Stewart
This vegetarian pasta dish is popular in Sicily and southern Italy.
Author: Martha Stewart
A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.
Author: Martha Stewart
Once eaten only by emperors in China, black-grain Forbidden Rice can now easily be found in natural-foods stores.
Author: Martha Stewart
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Author: Martha Stewart
Onions, the king of pantry staples, reign supreme in this dish: They're slowly caramelized, then tossed with pasta and Parmesan.
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 is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Author: Martha Stewart
Have you been searching for the ultimate, ooey-gooey recipe for mac and cheese? Look no further than Thomas Joseph's smooth and satisfying four-cheese masterpiece.
Author: Martha Stewart
Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.
Author: Martha Stewart
This recipe for hush puppies is from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern. Serve this and a side of sour slaw with braised pork chops for a delicious meal.
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
Any dried, flat rice noodles will work; find them in the Asian-foods section.
Author: Martha Stewart
Pair this delicious side dish with Braised Short Ribs for a savory homemade meal.
Author: Martha Stewart
Instead of eggplant, you can also use thinly sliced zucchini or shiitake mushrooms in the tasty Asian dish.
Author: Martha Stewart
The butter does a nice job of coaxing the sweetness from the cabbage. Serve a platter of this pasta family-style, with grated cheese; top with poached or fried eggs; or scatter with crumbled bacon.
Author: Martha Stewart
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Author: Martha Stewart
Use a variety of autumnal greens and serve them with the onions and fettuccine.
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
Whole-wheat spaghetti complements the zesty sauce while adding fiber. A little less peanut butter plus a lot more vegetables make this a no-guilt meal.
Author: Martha Stewart
Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.
Author: Martha Stewart
This simple-but-satisfying pasta recipe is adapted from Lidia's Favorite Recipes, by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, published by Alfred A. Knopf. Copyright 2012.
Author: Martha Stewart
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
Author: Martha Stewart
Pasta with asparagus and creamy sauce is a delicious springdish.
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
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Author: Martha Stewart
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Author: Martha Stewart
Author: Martha Stewart
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Author: Martha Stewart
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
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
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Author: Martha Stewart
This Mediterranean Macaroni and Cheese is a refreshing take on the rich classic. Jim Raftus, a reader from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese.
Author: Martha Stewart
No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste. Excerpted from "Mad Hungry Family," by Lucinda Scala Quinn (Artisan Books). Copyright © 2016.
Author: Martha Stewart
Pureed acorn squash and ricotta cheese make a rich, creamy filling in this tasty alternative to traditional lasagna. Using no-boil noodles reduces the preparation time by about 30 minutes.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart