Boil the pasta about five minutes before the tomatoes are ready. The warmth will bring out the flavors of the fresh ingredients.
Author: Martha Stewart
The recipe for spicy duck meatballs with mint cavatelli is courtesy of Harold Dieterle.
Author: Martha Stewart
Swap fresh goat cheese for the feta if you'd like in this Mediterranean-inspired pasta dish that's easy to throw together in a short period of time.
Author: Martha Stewart
Forgo the Basic Bechamel Sauce for a lighter version of this recipe.
Author: Martha Stewart
Steaming, cooking en papillote (in parchment) preserves the flavor of these mushrooms.
Author: Martha Stewart
DIY this dish inspired by your favorite take-out bean burrito that's all about zesty freshness, not refried flavors.
Author: Martha Stewart
These savory muffins are portable -- and perfect for a festive occasion, like a picnic.
Author: Martha Stewart
This healthy burger can be served to your vegan and vegetarian guests.
Author: Martha Stewart
Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors in this dish.
Author: Martha Stewart
Treat your family to rich, hearty baked lasagna with this classic Italian recipe from Brucie chef Zahra Tangorra.
Author: Martha Stewart
A melted mozzarella center makes these risotto cakes special. Use extra in sandwiches and pasta.
Author: Martha Stewart
This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.
Author: Martha Stewart
This take on fried rice has less saturated fat, but more protein and fiber.
Author: Martha Stewart
These recipes have been adapted from "Cooking by Hand" by Paul Bertolli.
Author: Martha Stewart
This quick and easy homemade granola is a like a good bag of trail mix-but even better! Salty peanuts, dried cherries, and fat flakes of toasted coconut make up the mix-ins, while an egg white is added...
Author: Greg Lofts
This simple recipe for lemon basmati rice is from the Martha Stewart Living Cookbook. "The Original Classics."
Author: Martha Stewart
Serve these cornbread muffins with our Buttermilk Chicken.
Author: Martha Stewart
Caramelized onions make this ordinary pasta dish out of this world.
Author: Martha Stewart
Made from nature's basics -- grains, nuts, and fruits -- homemade granola is healthy, tasty, and easy to prepare.
Author: Martha Stewart
Israeli couscous, which is a type of pasta, holds up well during the long turkey-roasting time, retaining its firm texture.
Author: Martha Stewart
Fresh peas and arugula are quick-cooked in the same pot as the gnocchi in this easy weeknight dinner. A touch of cream and Parmesan creates a rich sauce, while jammy soft-cooked eggs serve as the perfect...
Author: Martha Stewart
This fall pasta combines the robust taste of blue cheese with seasonal beets.
Author: Martha Stewart
Whole-grain spaghetti stands up to a snappy herb pesto; part-skim ricotta tops it off.
Author: Martha Stewart
In this recipe, the rice is cooked in boiling water just like pasta. Toss it very gently, or the rice will become gummy.
Author: Martha Stewart
Gorgonzola stands up well to nutty whole-wheat pasta; its luscious texture flatters silky slices of sauteed escarole and onion.
Author: Martha Stewart
Try this mouthwatering ricotta gnocchi recipe from chef Marc Vetri's "Il Viaggio di Vetri" cookbook for a special dinner.
Author: Martha Stewart
Serve this polenta with our Lamb-and-Chestnut Stew.
Author: Martha Stewart
A few ingredients are all it takes to elevate this versatile pantry staple.
Author: Martha Stewart
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Author: Martha Stewart
In this hearty pasta dish, using spinach instead of basil makes for a more nutritious take on pesto.
Author: Martha Stewart
Author: Martha Stewart
This light side dish of bulghur wheat and fresh corn is flavored with tomatoes, mint, and parsley; it's easy to prepare ahead and perfect for a picnic.
Author: Martha Stewart
Unhulled sesame seeds, available at Asian markets, will make the sauce creamy; the plain white variety will not produce the same results.
Author: Martha Stewart
This hearty side dish is even more flavorful with homemade Turkey Stock.
Author: Martha Stewart
Thin slices of scallions perk up this side and add a contrasting texture to a satisfying bowl of couscous. Bonus: this only take 5 minutes to prepare and 5 minutes to cook!
Author: Martha Stewart
Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.
Author: Martha Stewart
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets.
Author: Martha Stewart
Lentils add an interesting textural note to this hearty dish -- and combined with Arborio rice, they form a complete protein.
Author: Martha Stewart
To make a healthy gift that friends and family will devour this season, skip the fruitcake and go for granola instead. Once you've got the basic recipe down, try the tasty variations.
Author: Martha Stewart
Martha's take on the popular Arabian Gulf meat-and-rice dish known as makbous calls for Cornish game hens and a bed of delicately spiced pearl couscous and yellow split peas.
Author: Martha Stewart
Use this recipe from "Pasta Sfoglia," by Colleen and Ron Suhanosky, to make Sweet Potato Gnocchi, Drunken Prunes, and Amaretti.
Author: Martha Stewart
This linguine gets its smoky flavor from grilled tomato sauce.
Author: Martha Stewart
A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even three, if you've planned ahead. If your tomatoes are...
Author: Martha Stewart
Author: Martha Stewart
Udon noodles get their flavor here from a toasted sesame seed sauce.
Author: Martha Stewart
Ready in just half an hour, this easy weeknight pasta calls for cooking rounds of zucchini until tender and golden, then tossing with garlic, red-pepper flakes, Kalamata olives, and lemon juice to make...
Author: Martha Stewart
When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black...
Author: Martha Stewart
Use to make Leftover Turkey Chili with Cheesy Cornbread Topping.
Author: Martha Stewart
English peas, mashed with sauteed shallots, are dotted throughout the ribbons of pasta, providing sweetness against the rich backdrop.
Author: Martha Stewart
This is our simplest, best version of spaghetti and red sauce. Two types of tomatoes can be used with our basic method: ripe cherry tomatoes or canned Italian plum tomatoes.
Author: Martha Stewart