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Showing 271-285 of 335 items

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Canned Tomatoes

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recipe

Definitely not a salad green, broccoli rabe needs cooking to round out its flavors. This rustic soup is an excellent way to do so. But before you add the greens to the pot, clean them thoroughly. After cutting broccoli rabe as indicated in the recipe below, place it in a large bowl of cold water and agitate it to loosen dirt. Lift the broccoli rabe from the bowl (leaving dirt and silt behind) and repeat if necessary.

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recipe

Serve this tender, fall-off-the-bone meat with bread, polenta, or sauteed Swiss chard. You can also present it as a "sauce" by shredding the meat, mixing it with the leftover tomatoes from the pan, and tossing with pasta. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

recipe

The leftover sauce from the beef can be tossed with pasta as a first course, and, for the second course, serve the beef with a vegetable. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

recipe

If you're low on ingredients, this is one of those dishes that can be solved with a few eggs and a quick trip to the pantry. Serve these tender poached eggs with some toasted bread and a healthy side of steamed vegetables. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

recipe

Ask kids why they love lasagna so much, and they'll probably say "the stretchy cheese!" What they may not realize is that lasagna is easy and fun to make. Try preparing this updated version of the dish, with its quickly made meat sauce and convenient no-boil noodles at home with your kids.

recipe

Prepare this simple supper recipe in stages using one pan: first, fry the bacon; then, cook the collards; finally, saute the shrimp. Combine the shrimp and greens, serve atop cooked white rice, and garnish with bacon. In place of collard greens, you can use Swiss chard, kale, or green cabbage.