Simple last-minute touches like toasted nuts will liven up your side dishes.
Author: Martha Stewart
Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken"...
Author: Riley Wofford
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Author: Martha Stewart
Green beans and potatoes bulk up this pesto pasta dish.
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
This couscous can be treated like wild rice as an accompaniment to a main course.
Author: Martha Stewart
When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.
Author: Martha Stewart
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
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
Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.
Author: Martha Stewart
Serve this creamy macaroni and cheese recipe, adapted from "Martha Stewart's Cooking School," as an easy and hearty meal-a perfect family 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
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
Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
Author: Martha Stewart
A chewy grain with a delicious nutty flavor, farro works well in grain salads, soups, risotto, and as a side dish. It's part of the wheat family and long been popular in Italy. We like it's versatility...
Author: Riley Wofford
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
Easy prep cuts stress in the kitchen. Here, corkscrew pasta is tossed with oven-roasted vegetables and topped with toasted breadcrumbs.
Author: Martha Stewart
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
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 simple, tasty pasta dinner can be prepared in just half an hour.
Author: Martha Stewart
Use our Basil Pesto to whip up this crowd-pleasing creamy pasta dish.
Author: Martha Stewart
The recipe for this savory side dish comes from Norm Matthews of Junction City, Kansas.
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
Serve this citrus-infused Israeli Couscous side with our Slow-Cooked Lamb with Prunes and Dried Apricots.
Author: Martha Stewart
These individual mac-and-cheese casseroles call for pungent Parmesan and extra-sharp cheddar, which means the noodles get away with less-than-usual amounts of cheese. Low-fat milk, chicken stock, and olive...
Author: Martha Stewart
Author: Martha Stewart
Toasting the orzo (rice-shaped pasta) in olive oil before cooking it in water gives it a nutty taste and a golden color.
Author: Martha Stewart
This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese...
Author: Martha Stewart
The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.
Author: Martha Stewart
This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or...
Author: Martha Stewart
In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.
Author: Martha Stewart
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
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
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
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
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
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
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 classic Jewish noodle recipe is a healthy and delicious dish perfect for holiday celebrations.
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
Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.
Author: Martha Stewart
If you can boil water, then making pasta carbonara is just a hop, skip, and a jump away. A quick dinner made from six everyday kitchen staples, carbonara is a comfort food standby in Italian kitchens for...
Author: Riley Wofford
Carrot, celery, and onion infuse this couscous with loads of flavor.
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