Author: Martha Stewart
Author: Martha Stewart
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill...
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
The freshness and brilliance of the vegetable garden come together with extra-virgin olive oil in a vibrant pasta dish developed by Giuseppe Castellano of Luzzo's restaurant in New York City.
Author: Martha Stewart
The food of Emilia Romagna differs from that of the rest of the country in its richnes and complexity; Bolognese lasagna-with its venerated meat sauce-is no exception.
Author: Martha Stewart
Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.
Author: Martha Stewart
These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture.
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 signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast...
Author: Martha Stewart
We've enhanced polenta with cheese and spice for a side that shines.
Author: Martha Stewart
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table after it's crisped and coating in a tamari-maple...
Author: Lauryn Tyrell
Go nutty with brown butter in this just slightly sweet pasta dish.
Author: Martha Stewart
It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in...
Author: Martha Stewart
A delicate summer meal, this risotto combines squash blossoms and sliced yellow baby squash with Arborio rice that has been simmered in chicken stock and white wine.
Author: Martha Stewart
Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.
Author: Martha Stewart
Author: Martha Stewart
Couscous will soak up the color and flavor of whatever liquid you cook it in; water infused with a red beet will impart a deep blush.
Author: Martha Stewart
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
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 veggie pasta is packed with garden-fresh produce -- dig in!
Author: Martha Stewart
Dress up any variety of store-bought ravioli in minutes with flavored oil and fresh herbs. Add a green salad and a loaf of rustic bread, and dinner is ready.
Author: Martha Stewart
Author: Martha Stewart
Sauteinggreen tomatoes takes theedge off their tanginess, butthey're still tart enough tocut the sweetness of caramelized Vidalia onions and freshcorn.
Author: Martha Stewart
Bittersweet saffron gives this simple risotto its enticing fragrance. Serve with Osso Buco for a traditional Italian meal.
Author: Martha Stewart
For a weeknight, start the tomatoes marinating before you go to work.
Author: Martha Stewart
The bold color and flavor of this side dish is the perfect complement to Roast Turkey with Cornbread Stuffing.
Author: Martha Stewart
Author: Martha Stewart
Sauteed Brussels sprouts and mushrooms seasoned with lemon zest and tossed with chewy whole-wheat pasta makes a quick, healthy meal.
Author: Martha Stewart
Cranberries and chestnuts bring traditional Thanksgiving flavors to this remarkably light, nutty, satisfying side.
Author: Martha Stewart
Pasta need not weigh you down; serve this light recipe as a starter, or top it with meatballs for a heartier meal.
Author: Martha Stewart
If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.
Author: Martha Stewart
Part-skim ricotta keeps calories at bay; spinach and bulgur deliver antioxidants and fiber. The complex carbs in pasta boost serotonin, the mood-stabilizing neurochemical.
Author: Martha Stewart
This is a very hearty salad that can be a meal in itself in just 15 minutes. Full of cold soba noodles, rich feta, and crunch cucumbers, it's a healthy choice that's also flavorful.
Author: Martha Stewart
Store-bought noodles are the base for this quick, filling snack.
Author: Martha Stewart
Pappardelle, from an Italian verb meaning "to gobble up," is an apt name for a sturdy pasta that fills out a hearty veal stew.
Author: Martha Stewart
Author: Martha Stewart
A tablespoon of mayo helps lend that tell-tale tangy flavor that everyone loves to this lower-in-fat recipe that instead relies on low-fat yogurt to bring creaminess.
Author: Martha Stewart
Try making this cornmeal pate brisee as the base for our Rhubarb Galette.
Author: Martha Stewart
Try this bright, lemony dish with Middle Eastern-accented chicken or lamb.
Author: Martha Stewart
This Korean-style dish stars mixed vegetables and a sunny-side-up egg. Our simplified version is great for any night.
Author: Martha Stewart
Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.
Author: Martha Stewart
Our versatile recipe for plant-based milk works great with old-fashioned oats as well as with raw almonds, cashews, walnuts, and pecans. For a gluten- and nut-free option, try using hemp seeds.
Author: Martha Stewart