Finely chopped cremini mushrooms boost the savory factor in this rich and saucy meat-free Bolognese. It coats and clings to noodles and is an excellent base for lasagna, so make sure to use up the extra...
Author: Shira Bocar
This is a savory side dish with the added crunchy sweetness of the grapes.
Author: Martha Stewart
Author: Martha Stewart
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions,...
Author: Martha Stewart
Tomatoes -- even out-of-season ones -- take on an intense, almost sweet flavor when roasted, making this typically warm-weather side dish a year-round option.
Author: Martha Stewart
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
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
Sherry vinegar adds brightness and cuts the richness of the egg yolk and bacon.
Author: Martha Stewart
Parsley and lightly cooked tomatoes add brightness to this classic Italian pairing of pasta and white beans.
Author: Martha Stewart
Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
Author: Martha Stewart
Tender pillows of baked gnocchi mingle with two kinds of cheese in this recipe from "Lidia's Italy in America," by Lidia Bastianich. Also try her boiled variation, Gnocchi with Marinara Sauce.
Author: Martha Stewart
This simple pasta side dish pairs nicely with roasted or grilled meat or chicken.
Author: Martha Stewart
Rice is a staple food for almost half the world's population; it is the largest food crop in the world.Nevertheless, many people have trouble cooking rice without burning it and having it stick to thebottom...
Author: Martha Stewart
Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Author: Martha Stewart
Oven-charred carrots are sprinkled with an oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds, in this healthy, impressive side dish.
Author: Martha Stewart
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.
Author: Martha Stewart
Made only in Greece, Graviera is a hard sheeps-milk cheese that becomes creamy when cooked. Its subtle sweetness and luxurious texture make this risotto stand out, but you can substitute Parmesan in a...
Author: Martha Stewart
Whole-wheat pasta and toasted almonds give this dish a rustic, hearty texture and a delicious, savory flavor.
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
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Author: Martha Stewart
This is a quick meal that takes advantage of the benefits of whole-wheat pasta's fiber.
Author: Martha Stewart
This easy side is particularly great with roast pork or chicken curry.
Author: Martha Stewart
Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.
Author: Martha Stewart
For a fresh take on supper, toss pasta with greens and roasted vegetables instead of your usual sauce.
Author: Martha Stewart
We used fresh buttons and shiitake as well as dried porcini. Any combo of fresh mushrooms will work, but always include the porcini for its flavorful soaking liquid.
Author: Martha Stewart
We love the combination of fresh herbs, smoky roasted peppers, and sweet peas in this flavor-packed rice dish. It serves as the base for Martha's Beef Biryani.
Author: Martha Stewart
Author: Martha Stewart
Stuffed zucchini shells arefilled to overflowing with asauteed mixture of ginger-and-jalapeno-lacedchickpeas, pearl-size pastacalled Israeli couscous,and chopped zucchini flesh;asqueeze of lemon is thefinishing...
Author: Martha Stewart
Make this batch of chewy, nutty granola bars and have an after-school snack available for a week.
Author: Martha Stewart
A tangy sun-dried tomato vinaigrette clings to spiral-shaped gemelli in this summery salad. Olives and capers add a mellow kick and rich, creamy ricotta tempers the piquant flavors.
Author: Martha Stewart
You should be able to cut okra easily with a knife; if there's any resistance, it's too old to cook and should be discarded.
Author: Martha Stewart
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout...
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart
You can use any variety of bell pepper or cherry tomato in this recipe.
Author: Martha Stewart
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed...
Author: Martha Stewart
This Italian dish comes together with mostly pantry staples.
Author: Martha Stewart
These beauties can be served alone, or go crazy and stuff them with herbed ricotta or goat cheese before frying.
Author: Martha Stewart
Red quinoa simmered with mushrooms is served with juicy orange segments and dill.
Author: Martha Stewart
This delicious ramen recipe is from Rai Rai Ken restaurant in Manhattan's East Village.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.
Author: Martha Stewart
It's extra-crunchy and protein-packed, thanks to flaxseeds, almonds, pepitas, and the egg white that binds them all together. Just bake it up and break it up into snackable shards for breakfast on the...
Author: Riley Wofford
Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This side pairs well with Braised Chicken with Butternut Squash and Cranberries or sauteed shrimp.
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
Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta.
Author: Martha Stewart
Peppery baby arugula adds color and nutritional zip to this easy pasta dish.
Author: Martha Stewart