A medley of ripe cherry tomatoes burst within minutes of contact with high heat, and release juices that melt into a sauce of olive oil, garlic, and red-pepper flakes-just perfect for tossing with pasta...
Author: Sarah Copeland
Yogurt gives this dish creaminess without the heaviness (and calories) of a cream-based sauce.
Author: Martha Stewart
Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.
Author: Martha Stewart
The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on...
Author: Martha Stewart
Make an easy St. Patrick's Day treat with this tasty recipe for Brown Griddle Scones scones from Darina Allen's cookbook "Forgotten Skills of Cooking."
Author: Martha Stewart
Author: Martha Stewart
Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Author: Martha Stewart
In this hearty dish, potato pierogi are served over sauteed mushrooms and our Quick Sauerkraut.
Author: Martha Stewart
The simple, intense mushroom sauce is also delicious as a chunky topping for toasted slices of country bread.
Author: Martha Stewart
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Author: Martha Stewart
Use leftover risotto from last night's dinner to make a simple lunch of small fried cakes.
Author: Martha Stewart
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Author: Martha Stewart
This simple pasta highlights the great taste of affordable button mushrooms.
Author: Martha Stewart
We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.
Author: Martha Stewart
Author: Martha Stewart
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Author: Martha Stewart
Author: Martha Stewart
This simple side goes well with seared or baked fish and roasted vegetables.
Author: Martha Stewart
Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well.
Author: Martha Stewart
Brought to us by Martha's mother, Martha Kostyra, this flavorful recipe makes an ideal holiday side dish or entree. Choose firm, plump peppers with a glossy surface, and avoid blemishes or soft spots....
Author: Martha Stewart
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Author: Martha Stewart
Consider this your master recipe for baked rigatoni, one of the ultimate Italian-American comfort foods. Start by making your own marinara sauce using whole canned tomatoes, tomato paste, onion, and herbs....
Author: Martha Stewart
The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.
Author: Martha Stewart
This simple recipe for fresh semolina orecchiette is the perfect pasta and is courtesy of Donatella Arpaia.
Author: Martha Stewart
Basic egg noodles are tossed with butter and toasted caraway seeds. Serve with our Ghastly Ghoulash for one terrifingly delicious meal.
Author: Martha Stewart
This simple pasta dish is a satisfying supper.
Author: Martha Stewart
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying meal that's ready in under 30 minutes.
Author: Martha Stewart
Like a vegetarian spaghetti carbonara! Meaty pistachios stand in for guanciale, cream amps up the usual eggs and cheese, homemade breadcrumbs add crunch, and a heap of lemon zest brightens up the whole...
Author: Martha Stewart
This rice gets a flavor infusion from chiles, cilantro, garlic, and scallions.
Author: Martha Stewart
This spring pasta recipe comes from reader Allison Stockman of London, England.
Author: Martha Stewart
We added a twist to a classic pesto sauce by replacing the basil with spinach.
Author: Martha Stewart
A bowl of this sausage and wild rice combo can be a meal in itself.
Author: Martha Stewart
Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.
Author: Martha Stewart
In this recipe from chef Eberhard Mueller of Bayard's in New York City, the basmati rice's natural nutty aroma is enhanced with cinnamon and clove. Serve with Orange-Rosemary Chicken.
Author: Martha Stewart
Pair this wonderful couscous recipe from the February 2009 issue of Martha Stewart Living with Moroccan-Spiced Chicken for a delicious family dinner.
Author: Martha Stewart
Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.
Author: Martha Stewart
This simple pasta dish uses cannellini beans, which are a high-fiber, low-calorie way to add protein. Use broccoli for a pesto sauce instead of basil.
Author: Martha Stewart
Sweet, crunchy kernels of cornare a good source of cholesterol-lowering fiber, which also aids digestion, and they're higher in antioxidants than fellow grains like oats, wheat, and rice. In this recipe,...
Author: Shira Bocar
Serve with Roasted Pork Loin with Balsamic Gravy and Broccoli Rabe for an Italian-style meal that mixes flavors and textures.
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
Couscous, widely used in North Africa, is a tiny, grainlike pasta made from semolina flour that cooks very quickly.
Author: Martha Stewart
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart
This classic New Orleans side dish is made with a cornmeal crust.
Author: Martha Stewart
Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.
Author: Martha Stewart
The delicate flavor of leeks provides the perfect flavor base for a spring vegetable pasta. A generous amount of fresh lemon zest and black pepper elevates the dish.
Author: Martha Stewart
For the fastest pasta, cut to the chase: Cook pappardelle in the tomato sauce. Finish with ricotta and basil.
Author: Martha Stewart
This baked herb risotto goes well with a stew dinner.
Author: Martha Stewart
We've improved on classic parsleyed noodles by adding aromatic fresh thyme.
Author: Martha Stewart