Gemelli ("twins" in Italian) noodles resemble two thick strands of spaghetti twisted together -- use them in this pesto pasta recipe tonight.
Author: Martha Stewart
Almonds, lemon zest, oregano, and pearl onions add vibrancy to nutty and hearty bulgur in this delicious side dish.
Author: Martha Stewart
These nutty, savory noodles can be served warm or at room temperature, and the recipe can easily be doubled to feed a crowd. They are delicious when served with Sesame Seed Crusted Shrimp.
Author: Martha Stewart
Author: Martha Stewart
Acorn squash and crushed Italian cookies adorn chef Cesare Casella's tagliatelle recipe, giving it a sweet-and-salty fall flavor.
Author: Martha Stewart
Inspired by the Persian dish tahdig, this skillet rice cake gets especially crisp as it cooks. A layer of potatoes is cooked on the bottom of the rice, then the cake is flipped to serve so the potatoes...
Author: Martha Stewart
This great dinner recipe is courtesy of chef Joey Campanaro.
Author: Martha Stewart
Serve the polenta immediately if you like it smooth and creamy or top it with sauteed mushrooms. To eat it fried, spread it into a baking dish, let it firm up, then cut it into squares to pan-fry.
Author: Martha Stewart
Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.
Author: Martha Stewart
Author: Martha Stewart
Kabocha pumpkin gives this traditional Asian dish, from Tadashi Ono and Harris Salat's "Japanese Hot Pots" cookbook, its delightful flavor. Photo credit: Lucy Schaeffer
Author: Martha Stewart
Use small, slender Persian cucumbers -- they are less watery and have much smaller seeds. Korean hot-pepper powder is a blend of roughly ground sweet and slightly spicy red pepper. Chile de arbol is a...
Author: Martha Stewart
Enjoy a tasty and allergen-free snack with these easy-to-make granola bars from Alana Elliott of Nonuttin' Foods.
Author: Martha Stewart
The intense flavors and aromas of puttanesca sauce, which relies on pantry staples such as olives, capes, and red-pepper flakes, are perfectly complemented by bucatini -- thick, hollow spaghetti-like strands,...
Author: Martha Stewart
This recipe makes a nice lunch for four. Double it for dinner.
Author: Martha Stewart
Trail mix is a tasty, high-energy snack; pack a few handfuls per person for the next picnic or walk in the woods.
Author: Martha Stewart
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
Author: Martha Stewart
Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature.
Author: Martha Stewart
If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.
Author: Martha Stewart
Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.
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
Make this recipe to accompany our Tuscan-Roast Turkey Breast.
Author: Martha Stewart
Author: Martha Stewart
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).When you gradually add warm broth to barley, it turns tender and creamy -- the same texture that Arborio rice gives...
Author: Martha Stewart
When barley is prepared risotto-style, it comes out just as creamy as the original but with lots more filling fiber. Here, we add handfuls of sliced Swiss chard and shiitake mushrooms for an extra boost...
Author: Lauryn Tyrell
Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.
Author: Martha Stewart
The pesto can be made up to one hour before serving without losing its freshness; store it at room temperature.
Author: Martha Stewart
Fiddleheads are edible ferns that grow wild along the fertile banks of rivers and streams. You may find them with a rather unattractive brown, somewhat papery residue on them, which should simply be washed...
Author: Martha Stewart
Serving pasta with fresh tomato sauce is ideal in August and September, when tomatoes are in season and at their most flavorful.
Author: Martha Stewart
Author: Martha Stewart
These noodles, from chef Joe Ng of Chinatown Brasserie in New York City, represent a long, unbroken life; they're traditionally eaten on Chinese New Year for good luck.Also try:Chanterelle and Flowering...
Author: Martha Stewart
Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."
Author: Martha Stewart
Potato pierogi get a lighter, brighter flavor with the addition of green peas in the filling; the dough recipe is Martha's mother's.
Author: Martha Stewart
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
Author: Martha Stewart
When it comes to comfort food, nothing tops mac 'n' cheese, especially Martha's easy-to-make version.
Author: Martha Stewart
Doughnuts and doughnut holes made with cornmeal and rich pumpkin puree are in keeping with the season. Roll some in confectioners' sugar and others in a mixture of cinnamon and sugar. A tall glass of apple...
Author: Martha Stewart
Use this recipe to make our Five-Grain Salad.Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Author: Martha Stewart
This vegetarian chili was adapted from photographer Helen Norman's recipe.
Author: Martha Stewart
Hot sauce and a generous pinch of cayenne pepper give this creamy mac 'n' cheese from Pies 'n' Thighs co-owners Carolyn Bane and Erika Geldzahler its signature spice.
Author: Martha Stewart
A confetti-like pasta, Israeli Couscous, is served with Mint and Lemon and studded with raisins, pine nuts, and scallions.
Author: Martha Stewart
Make this easy Chinese-inspired Vegetable Lo Mein-with spinach and mushrooms-for a solo dinner at home.
Author: Martha Stewart
This wonderful almond rice pilaf recipe is a great accompaniment to many recipes.
Author: Martha Stewart
Chopped pistachios and sliced scallions flavor this versatile side dish.
Author: Martha Stewart
Our ultimate mac and cheese relies on three different kinds of cheese -- American, cheddar, and Parmesan. For easier grating, put the block of cheese in the freezer for five minutes first.
Author: Martha Stewart
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Author: Martha Stewart