This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.
Author: Martha Stewart
This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.
Author: Martha Stewart
Pitas can be more than just pockets! Let the flatbread shine with this quick and unconventional meatless recipe.
Author: Martha Stewart
This recipe for sem ki sabzi, courtesy of Madhur Jaffrey, flavors green beans with fresh ginger and fiery green chiles. Beans in India are generally fully cooked and rarely crisp. They absorb the spices...
Author: Martha Stewart
Hot fontina cheese adds tang to these open-faced sandwiches, which aretopped with an egg and accompanied by a red-leaf lettuce salad and a sprig of fresh oregano.
Author: Martha Stewart
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Author: Martha Stewart
California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.
Author: Martha Stewart
A long cooking time softens pinto beans; their mellow flavor is emboldened by bits of smoky bacon. A sprinkle of chopped, fresh sage added at the last minute brightens the dish.
Author: Martha Stewart
A creamy cremini-mushroom filling awaits inside these savory packages, suitable as a side dish or vegetarian main course at any holiday table.
Author: Martha Stewart
Grating corn releases the milky pulp from within the kernels to create a creamy, rich base for this dish -- no milk or cream is added. Whole kernels add texture.
Author: Martha Stewart
These sandwiches are perhaps the best excuse for making extra meatloaf. Ketchup can be used in place of the tomato jam.
Author: Martha Stewart
This garlicky and cheesy pierogi is the perfect comfort food to accompany our Pork Chops with Onion Compote.
Author: Martha Stewart
Succulent white asparagus and bitter endive are braised in fresh orange juice, then topped with a sauce made of the thickened juice mixed with white wine and Grand Marnier.
Author: Martha Stewart
Parsley-and-mint-pureed yogurt offers a creamy counterpoint to roasted carrots. To make a light side that's packed with flavor, finish with a crumble of briny feta.
Author: Martha Stewart
Emeril's spicy shallot rings recipe, published in his book "From Emeril's Kitchens," is a tasty change of pace from traditional onion rings, a classic lunch accompaniment. They perfectly complement his...
Author: Martha Stewart
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
Author: Martha Stewart
The pizza toppings -- avocado, tomatoes, and sour cream -- don't require any cooking.
Author: Martha Stewart
The make-ahead components of this dish make this simple pizza fast and easy to prepare.
Author: Martha Stewart
This quick one-pan side dish gets big flavor from four assertive spices: mustard and cumin seeds, asafetida, and turmeric.
Author: Martha Stewart
Serve this dish, courtesy of Bryan Sikora of Talula's Table, for a savory fall meal.
Author: Martha Stewart
Grilling these vegetables brings out their natural sweetness.
Author: Martha Stewart
These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Author: Martha Stewart
These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.
Author: Martha Stewart
Author: Martha Stewart
Avocado gets a zesty kick from the tabasco sauce and coriander.
Author: Martha Stewart
Use French breakfast radishes to add spice to the avocado in this simple, healthy sandwich.
Author: Martha Stewart
Author: Martha Stewart
Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Author: Martha Stewart
Serve with Roasted Pork Loin with Balsamic Gravy and Tortellini with Sage Brown Butter for an Italian-style meal that mixes flavors and textures.
Author: Martha Stewart
With its scalloped, petal-like edges, arrange the salami in a layered circle. Keep in mind that the sandwiches should be easy to pick up and eat in a few bites without it crumbling or falling apart.
Author: Martha Stewart
This vegetable stew featuring baby squash makes a light and colorful summer meal.
Author: Martha Stewart
Beans and avocado give this sandwich a creamy, satisfying texture -- no meat or mayo required.
Author: Martha Stewart
Favas are combined with pecorino cheese, parsley, breadcrumbs, and eggs, and transformed into crisp fritters.
Author: Martha Stewart
Because this sauce is so simple, it's important to use good-quality Italian tomatoes.
Author: Martha Stewart
Roasting garlic makes it sweet, mild, and creamy. Arugula, or other bitter greens, can be substituted for the dandelion greens.
Author: Martha Stewart
This vegetarian sandwich is low in saturated fat and sodium and contains plenty of fiber.
Author: Martha Stewart
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Author: Martha Stewart
In this vegetarian curry, the sweet-tart flavor of Granny Smiths plays of the ginger and spices. Serve with cucumber-yogurt salad.
Author: Martha Stewart
Chef Todd English uses the signature pizza dough from his restaurant Figs to whip up this panini.
Author: Martha Stewart
Author: Martha Stewart
This side goes well with grilled fish such as tilapia or salmon.
Author: Martha Stewart
Use this salsa to top our Mini Lamb Burgers. If you have leftover salsa, try it with pork.
Author: Martha Stewart
Grilled asparagus spears, sweet onions, and couscous salad are wrapped inside grilled flatbread.
Author: Martha Stewart
Use this recipe when making our Beet and Mache Salad with Aged Goat Cheese.
Author: Martha Stewart
Author: Martha Stewart
Originating in Lazio, Italy, the cheeky name for this dumpling-style pasta refers to husbands returning home for dinner and being blinded by this impressive-looking yet deceptively simple dish.
Author: Martha Stewart
Meaning sweet and sour, agrodolce is a phenomenal technique for cooking vegetables. Served at room temperature, these carrots get their unique taste from a mixture of sugar and vinegar, and can be used...
Author: Martha Stewart
The addition of flaxseed gives this pasta favorite a healthy boost. Read more about the benefits of flaxseed.
Author: Martha Stewart