A side dish of jasmine rice can complete any meal and is simple to prepare. Try it with Spicy Thai Chicken for a wonderful Dinner Tonight.
Author: Martha Stewart
Recipe from "The Martha Stewart Show" TV kitchen.
Author: Martha Stewart
Swiss chard cooked with garlic and wine is a highlight of thispasta dish with ricotta and toasted pinenuts.
Author: Martha Stewart
Author: Martha Stewart
This cool dish is full of flavor and so light. Scallions, cucumber, and chopped peanuts add crunch.
Author: Martha Stewart
With our Gluten-Free Mac and Cheese everyone can enjoy a forkful of warm, comforting mac and cheese, complete with a crunchy topping for dinner.
Author: Martha Stewart
Author: Martha Stewart
This bright side dish is typical of Greek cooking and is equal parts lemony and starchy.
Author: Martha Stewart
This simply-seasoned couscous goes well with a leg of lamb or grilled kebabs.
Author: Martha Stewart
You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.
Author: Martha Stewart
Toasting walnuts enhances their flavor. Other than that, this delicious pasta sauce requires no cooking, just a few seconds in the food processor.
Author: Martha Stewart
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Author: Martha Stewart
Scoop out the squash seeds and roast them for a nutritious snack.
Author: Martha Stewart
You might think of fresh pasta as a special treat in a top Italian restaurant-and if you ate at either of chef Missy Robbins's Brooklyn restaurants, you'd be right. Here, she saves you the trip and shares...
Author: Martha Stewart
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and...
Author: Martha Stewart
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
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
Children will hardly notice the spinach in these tasty sesame-seed-specked rice balls.
Author: Martha Stewart
The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.
Author: Martha Stewart
Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.
Author: Martha Stewart
The satisfying pasta side dish uses only a handful of ingredients.
Author: Martha Stewart
This Mediterranean Macaroni and Cheese is a refreshing take on the rich classic. Jim Raftus, a reader from Elkhart, Indiana, uses the sunny flavors of tomato, olives, and feta in this mac and cheese.
Author: Martha Stewart
A Parmesan rind is the secret ingredient in this hearty white-bean chili-it adds tremendous richness and depth of flavor. If you don't have one, substitute the water in the recipe for homemade or store-bought...
Author: Martha Stewart
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Author: Martha Stewart
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Author: Martha Stewart
Our recipe for homemade granola "bars," which are actually chunks of the baked mixture, is easy to make and a wonderful snack. These ingredients are an excellent combination for an energy boost.
Author: Martha Stewart
Israeli couscous, found in gourmet shops and many supermarkets, has large, chewy grains. Caramelized shallots, fresh parsley, and lemon juice add loads of flavor.
Author: Martha Stewart
We love the scent of the curry leaves in this southern Indian-style dish; they are available fresh and frozen.
Author: Martha Stewart
Israeli couscous is the base of this salad, but smaller, fine-grained Moroccan couscous works, too.
Author: Martha Stewart
Polenta thickens as it cools, so fill the peppers as soon as it's cooked. If serving immediately, bake peppers right after they're filled (reduce cooking time slightly).
Author: Martha Stewart
This wonderful recipe for cooked basmati rice has been adapted from "Martha Stewart's Cooking School" and can be used in the recipe for Chicken Curry.
Author: Martha Stewart
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give...
Author: Martha Stewart
Try this herb-flecked couscous instead of rice as a side with meat or mixed with vegetables.
Author: Martha Stewart
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
For the right consistency and an extra dash of tang, use a thick Greek yogurt for the cucumber sauce.
Author: Martha Stewart
This recipe for corn relish is chock full of bright flavors. Mustard seed, red pepper flakes, and black peppercorn give it a little kick.
Author: Martha Stewart
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Author: Martha Stewart
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Author: Martha Stewart
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents;...
Author: Greg Lofts
Lemon zest and juice and fresh parsley brighten the canned cannellini beans that top this simple shells and marinara dish.
Author: Martha Stewart
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Author: Martha Stewart
Plum tomatoes and arugula add color to this hearty pasta dish with onions and lentils.
Author: Martha Stewart
Eggplants have a dark side-and it's excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. To serve, split the eggplants and top with pomegranate molasses and lemony...
Author: Greg Lofts
As far as chiles go, poblano peppers rank among the more mild varieties, though they still offer a nice zing. Here, they are stuffed with a hearty mixture of quinoa, mushrooms, corn, and goat cheese. To...
Author: Martha Stewart
In this popular Thai dish, chewy noodles are paired with crunchy vegetables.
Author: Martha Stewart
This garlicky fried rice dish is a great way to use up leftover rice.
Author: Martha Stewart
This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.
Author: Martha Stewart
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large...
Author: Martha Stewart