This parsley sauce is a riff on basil-and-Parmesan pesto.
Author: Martha Stewart
The classic combination of spinach and feta cheese pair well with orzo (rice-shaped pasta).
Author: Martha Stewart
Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Author: Martha Stewart
This island staple is also known as "Jamaican coat of arms." Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken.
Author: Martha Stewart
Author: Martha Stewart
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.
Author: Martha Stewart
This pasta dish leans heavily on the delicious flavor of asparagus and Parmesan cheese, while the eggs provide heft to the meal.
Author: Martha Stewart
Pine nuts, which are harvested from pinecones, can be used in both savory and sweet dishes. Store them in the refrigerator for up to three months; freeze them for up to nine. Swiss Chard, a member of the...
Author: Martha Stewart
These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.
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
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect...
Author: Greg Lofts
Adding chickpeas to the pasta makes this meal heartier and healthier; using thyme instead of more predictable basil perks up the whole dish.
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
This recipe for the kid-friendly pasta bake lets you freeze individual portions and bake them off whenever you need them.
Author: Martha Stewart
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it...
Author: Martha Stewart
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
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
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while...
Author: Martha Stewart
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Potato gnocchi can take on just about any sauce, such as a light tomato-basil sauce, or simply butter and sage.
Author: Martha Stewart
For the sweetest corn possible, keep just-bought ears at room temperature; refrigeration causes the natural sugars to convert more quickly to starch. This recipe for corn on the cob with herbed butter...
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
Rich and hearty, this sauce adds extra fiber -- not to mention flavor -- to pasta. If you want to freeze this sauce, don't add the yogurt; to serve, reheat gently and stir in the yogurt just before tossing...
Author: Martha Stewart
Bulgur plays two integral roles in these vegetarian burgers: it's used to bolster the shiitake mushroom-and-pinto bean patties and to create a crunchy crust on the outside. Serve with your favorite toppings,...
Author: Martha Stewart
Rinsing rice in lukewarm water removes excess starch and prevents the rice from becoming gummy once cooked.
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
Rice flavored with scallions and sesame seeds pairs nicely with roasted chicken or fish.
Author: Martha Stewart
Enjoy a side of our Braised Endive in Mustard Vinaigrette alongside the pasta.
Author: Martha Stewart
A creamy pasta dish that is sure to satisfy everyone at the dinner table, this fettuccine Alfredo recipe is a winning dish.
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
Carrot, celery, and onion infuse this couscous with loads of flavor.
Author: Martha Stewart
This version of the popular vodka-sauce pasta dish comes from Meg Oliver of Providence, Rhode Island.
Author: Martha Stewart
Brown rice is less processed and more nutritious than its white counterpart. The trick to steaming it is to use less water than called for on the package. The end result: deliciously fluffy, nutty-flavored...
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
A pairing for the ages -- and a beautifully balanced source of protein -- rice and black beans crackle with flavor, thanks to jalapeno, onions, and garlic. In this version, hearty long-grain brown rice...
Author: Martha Stewart
Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.
Author: Martha Stewart
This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.
Author: Martha Stewart
This classic Italian recipe can be made with the anchovies or without.
Author: Martha Stewart
You can substitute the same amount of broccoli for the broccoli rabe in this recipe. Cut florets into small pieces; peel and coarsely chop the thick stems.
Author: Martha Stewart
The cream sauce and kid-friendly vegetables make this a pasta dish for the whole family.
Author: Martha Stewart
Our Southwestern riff on mac and cheese turns up the volume with fiery jalapenos and sweet corn kernels. The pasta's cooked right in the sauce, so it couldn't be simpler. Be sure to try all our delectable...
Author: Martha Stewart
This basmati rice dish infused with spice is cooked until a crunchy, nutty-tasting crust forms on the bottom.
Author: Martha Stewart
Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
Author: Martha Stewart
This pasta dish gets most of its flavor from the sauteed mushrooms, along with a little garlic and Parmesan cheese. For a more complex flavor, use a variety of mushrooms.
Author: Martha Stewart
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Author: Martha Stewart
This dough forms the crust for Acorn Squash and Honey Pies.
Author: Martha Stewart
If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.
Author: Martha Stewart
Layers of pasta, potatoes, cheese, and tomatoes make this easy, rustic dinner super-satisfying.
Author: Martha Stewart