This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner....
Author: Shira Bocar
This rice pilaf recipe uses chives and onion for a flavorful iteration of the classic side dish.
Author: Martha Stewart
Ginger, garlic, and scallion make a flavorful marinade for this tofu dish.
Author: Martha Stewart
This recipe, courtesy of Emeril Lagasse, is used to make his Turkey Roulade with Wild Rice and Rhubarb-Cherry Stuffing.
Author: Martha Stewart
Make tabbouleh -- a traditional Middle Eastern dish of bulghur wheat mixed with chopped tomatoes, parsley, mint, olive oil, and lemon juice -- for a healthy and delicious meal on the go. Also Try:Provencal...
Author: Martha Stewart
A bed of brown rice turns this broccoli dish into a filling meal.
Author: Martha Stewart
Serve these chilled noodles with Asian Shrimp Salad with Vegetables and Herbs. Chilling the noodles after you shape them into nests helps them keep their shape when you serve them later.
Author: Martha Stewart
The toasty combo of quinoa, walnuts, oregano and goat cheese, with a sauce made from dried ancho chiles, fills mid-size poblano peppers.
Author: Martha Stewart
Make this rice dish to accompany our Curried Chicken with Toasted Almonds.
Author: Martha Stewart
Black rice takes on a deep purple hue when cooked, and makes for a dramatic and more nutritious stir-fry. Japanese eggplant brings meatiness; red cabbage supplies fresh crunch.
Author: Martha Stewart
Mixed with a confetti of browned brussels sprouts leaves and tangy lemon zest, Israeli couscous makes a colorful side dish. Brussels sprouts leaves cook faster than whole sprouts and have a more delicate...
Author: Martha Stewart
If you want to serve this dish right away, cook the pasta completely (don't toss with oil), then add the hot pasta to the sauce as instructed in step 4.
Author: Martha Stewart
This dish is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Author: Martha Stewart
Keep a bowl of this whole-grain pasta in the fridge to make busy weeknight meals a lot easier.
Author: Martha Stewart
This pheasant is trussed and roasted golden brown then served with a fricassee of fennel, wild rice, and roasted chestnuts for a fall-inspired meal fit for a king.
Author: Martha Stewart
Any summer squashes may be used. Squash blossoms (available at farmers' markets) can be chopped and tossed in.
Author: Martha Stewart
This delicious linguini recipe is courtesy of Pino Luongo and Mark Straussman and can be found in their cookbook, "Two Meatballs in the Italian Kitchen."
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
We used black trumpets, chanterelles, and cauliflower mushrooms, but any wild mushroom or a combination will give this risotto a rich, intense flavor.
Author: Martha Stewart
Somen are thin Japanese noodles made from wheat flour; they're available in the Asian section of many grocery stores. Vermicelli or thin spaghetti can be used instead.
Author: Martha Stewart
This easy, healthy dish is perfect for quick summer meal. Drain noodles well before coating with sauce.
Author: Martha Stewart
Cauliflower and collards are good sources of vitamin C. For extra fiber, use whole-wheat pasta. Top the finished dish with a little Parmesan or pecorino cheese -- and perhaps a handful of toasted almonds...
Author: Martha Stewart
Author: Martha Stewart
Arugula has a fresh, peppery flavor that pairs well with the sweet tomatoes.
Author: Martha Stewart
Hearty sauteed kale pairs perfectly with simple homemade potato gnocchi in this satisfying vegetarian main dish.
Author: Martha Stewart
Serve this dish alone or pair with our Sauteed Shrimp.
Author: Martha Stewart
This pasta dish is a holiday staple in some Italian households.
Author: Martha Stewart
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Author: Martha Stewart
Soy sauce, peanut butter, fresh ginger, and garlic make a lively sauce for steamed eggplant, snow peas, and red bell pepper in this weeknight dish. The wide pappardelle noodles have plenty of surface area...
Author: Martha Stewart
This delicious recipe for soft polenta is from "Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques," by Tom Valenti.
Author: Martha Stewart
With tortellini in the freezer, you always have the base of a great dinner. Try them with your favorite sauce or add to soup.
Author: Martha Stewart
It's a simple dish but it's easy to get it wrong. Here's how to do it right.
Author: Martha Stewart
Calamarata is a little ring-shaped pasta. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted.
Author: Martha Stewart
Bold-faced names have frequented Silvano Marchetto's NYC restaurant, Da Silvano, since 1975; see why with this simple, flavorful dish.
Author: Martha Stewart
A drizzle of a sauce featuring ginger, soy sauce, and honey adds a vibrant flavor to broiled tofu.
Author: Martha Stewart
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Author: Martha Stewart
This side dish of couscous gets a lot of flavor from lemon, garlic and olive oil and a crunch from grapes, cucumber, and pine nuts.
Author: Martha Stewart
For a quick Asian sauce that takes almost no time to prepare, mix together peanut butter, soy sauce, rice vinegar, and sugar.
Author: Martha Stewart
This savory and sweet trail mix contains peas, pepitas, and sesame sticks; the puffed rice is crunchy and as light as air.
Author: Martha Stewart
This dish uses saffron; but only a pinch or a few threads of what's been dubbed the world's most expensive spice. Use saffron sparingly as too much can give food a medicinal flavor. Whereas annatto seeds...
Author: Martha Stewart
A twist on the traditional turkey companion, this healthy holiday dish uses farro (also known as emmer wheat), a popular Italian whole grain with a nutty taste that's making its way into American kitchens....
Author: Martha Stewart
This recipe for spaghetti with figs, basil, brown butter, and hazelnuts is from Ron Suhanosky of Sfoglia and is sure to please the whole family.
Author: Martha Stewart
Author: Martha Stewart
This stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.
Author: Martha Stewart
Peppadews are substituted for the usual roasted red peppers in this riff on romesco.
Author: Martha Stewart
Tearing basil for this entree releases its aromatic oils and keeps its color vibrant. the herb steeps with garlic and olive oil before hot penne, pepper, and a traditional, slightly salty Italian cow's...
Author: Martha Stewart
Golden raisins give this pasta dish a hint of sweetness, which balances out the slightly bitter taste of escarole.
Author: Martha Stewart
Associate food producer Courtney Knapp shared recipes for blueberry and cheddar-apple dog biscuits from her mother, Marcia Knapp. Marcia bakes them for Izzy, the family's dog, and developed them for their...
Author: Martha Stewart
Author: Martha Stewart
Olive oil has a way of making the healthiest ingredients taste exciting and feel satisfying -- which is exactly what it does in this hearty whole wheat pasta. A generous dose of hot red-pepper flakes provides...
Author: Martha Stewart