This side dish contains bulgur, common in Indian and Middle Eastern cuisine. It is a flavorful change from rice or potatoes.
Author: Martha Stewart
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Author: Martha Stewart
Garlic oil, parsley and red pepper flakes enliven this pasta side dish. Add a sauteed vegetable, if you like.
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Author: Martha Stewart
When it's too to cook, just toss pasta with a little cheese and whatever else you have on hand.
Author: Martha Stewart
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
Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.
Author: Martha Stewart
Wild rice varies in quality. Most of what is sold as wild rice is actually cultivated and then mechanically harvested and processed. It is worth the extra cost to buy more flavorful hand-harvested lake-...
Author: Martha Stewart
You can roast the squash and prepare the bechamel and filling (omitting the egg) up to two days before assembling the lasagna; let each cool before refrigerating in separate containers. Stir the egg into...
Author: Martha Stewart
This classic baked manicotti dish from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy, bursts with creamy ricotta cheese.
Author: Martha Stewart
Use this recipe from "Martha Stewart's Cooking School" to prepare fluffy rice pilaf.
Author: Martha Stewart
For a potent hit of garlic, try it raw. Fresh Parmesan, pepperoncini, and aromatic herbs add spark to this hearty whole-wheat pasta dish.
Author: Martha Stewart
Wild rice is actually not rice at all; it's a long-grain marsh grass that has a chewy texture and delicious, nutty flavor.
Author: Martha Stewart
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Author: Martha Stewart
You want perfect rice every time without watching the pot? That's easy-put a rice cooker to work. All you do is combine rice and water in the cooker and turn it on. When it's done, fluff rice and serve...
Author: Martha Stewart
This spicy stir-fry dish is packed with veggies; covering them while cooking helps trap the steam so they cook more quickly. We used almond butter instead of peanut, for a twist.
Author: Martha Stewart
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Author: Martha Stewart
Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.
Author: Martha Stewart
Couscous is widely used throughout North Africa. Like many pastas, couscous is simply coarse hard-wheat flour (semolina) and water. Traditionally, the two were mixed together by hand and pressed through...
Author: Martha Stewart
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Author: Martha Stewart
This wonderful recipe for Persian rice is from "The Joy of Cooking."
Author: Martha Stewart
The natural nuttiness of cauliflower is brought out when it gets roasted in the oven and then tossed with chickpeas, creamy ricotta, and shell pasta in this easy weeknight dinner option.
Author: Martha Stewart
Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon...
Author: Martha Stewart
Rich, meaty mushrooms add a filling and satisfying element to a bowl of pasta tossed in a creamy alfredo sauce that will keep you warm on those chilly fall and winter nights.
Author: Martha Stewart
Author: Martha Stewart
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and...
Author: Martha Stewart
These easy meatless burgers are prepared with bulgur wheat, canned pinto beans, grated carrots, and Swiss cheese. Cook the patties in a skillet and serve on buns for a tasty and protein-packed vegetarian...
Author: Martha Stewart
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying meal that's ready in under 30 minutes.
Author: Martha Stewart
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Author: Martha Stewart
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents;...
Author: Greg Lofts
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart
Armenian rice pilaf is a perfect rice side dish for any number of dishes.
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
When you're prepping a Tex-Mex feast, this classic combination is a must.
Author: Martha Stewart
Bulgur has a light, nutty flavor that, along with the chickpeas, adds protein to this vegetarian dinner.
Author: Martha Stewart
Author: Martha Stewart
The ridges in spiral-cut fusilli are ideal for catching this fresh green sauce, made from spinach and walnuts instead of basil and pine nuts.
Author: Martha Stewart
Author: Martha Stewart
Basic egg noodles are tossed with butter and toasted caraway seeds. Serve with our Ghastly Ghoulash for one terrifingly delicious meal.
Author: Martha Stewart
To make this 25-minute pasta dish that uses practically pantry-exclusive ingredients, olive oil and garlic go into a cold pan and warm up together to let their flavors meld and infuse. Then pasta water...
Author: Lauryn Tyrell
Quinoa's a complete protein, and it will easily fill up guests who skip the turkey. If you're serving vegans, swap the feta for some nutritional yeast, which has a mild nutty, cheesy flavor.
Author: Martha Stewart
Pasta plus five other ingredients (and a little salt) makes a great meal.
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Author: Martha Stewart
This classic New Orleans side dish is made with a cornmeal crust.
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
Author: Martha Stewart