From: Martha Stewart on Fri, Oct 29 2010 10:19 AM

Two tiers of pumpkin cake are layered with a cream cheese frosting that gets an added tang from goat cheese.

From: Martha Stewart on Fri, Oct 29 2010 10:16 AM

A spiderweb spun across a sundae suggests a decidedly devious gourmand. This recipe was originally featured in the Halloween Handbook special collector’s edition.

From: Martha Stewart on Fri, Oct 29 2010 10:16 AM

Don’t be intimidated by homemade pasta: it takes just two ingredients — semolina and water -- to make these hand-formed, torpedo-shaped triofe noodles from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy.

From: Martha Stewart on Fri, Oct 29 2010 10:16 AM

Acorn squash and crushed Italian cookies adorn chef Cesare Casella’s tagliatelle recipe, giving it a sweet-and-salty fall flavor.

From: Martha Stewart on Fri, Oct 29 2010 10:15 AM

Stuffed shells — pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table.You’ll need to cook an entire box of shells, since some will break as they boil. To make this recipe as prepared on "Mad Hungry with Luc...

From: Martha Stewart on Fri, Oct 29 2010 10:15 AM

Stuffed shells — pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table.You’ll need to cook an entire box of shells, since some will break as they boil. To make this recipe as prepared on "Mad Hungry with Luc...

From: Martha Stewart on Fri, Oct 29 2010 10:14 AM

Chef Cesare Casella’s variation on traditional lasagna includes rich flavors like pancetta and red wine, as well as herb-infused cannellini bean ragu.

From: Martha Stewart on Sat, Oct 23 2010 10:17 AM

Chef Mario Batali’s version of Eggs in Hell (also called U'Ova All'Inforno) enhances traditional tomato sauce with savory Gaeta olives.Also try: Pear Carpaccio

From: Martha Stewart on Sat, Oct 23 2010 10:16 AM

A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries. From the book "Mad Hungry," ...

From: Martha Stewart on Sat, Oct 23 2010 10:16 AM

Sweet and tangy citrus balances the subtle bitterness of radicchio and endive in this easy-to-make salad.

From: Martha Stewart on Sat, Oct 23 2010 10:16 AM

Halfway between a soup and a stew, this hearty one-pot meal is great for a crowd. Take a cue from the American South and try adding sliced hard-boiled egg to the pot. If you’re not a fan of parsnips and turnips, substitute these ingredients with cut-up raw potatoes. From the book "Mad Hungry," b...

From: Martha Stewart on Sat, Oct 23 2010 10:15 AM

Seasonal pears take center stage in this sweet and savory appetizer from chef Mario Batali.Also try: Eggs in Hell

From: Martha Stewart on Wed, Oct 20 2010 9:46 AM

This braised short ribs recipe from Le Cirque chef Craig Hopson is ideal for entertaining because it can be made in advance; reheating will only enhance the hearty flavor.

From: Martha Stewart on Wed, Oct 20 2010 9:45 AM

Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.

From: Martha Stewart on Wed, Oct 20 2010 9:45 AM

Homemade ice cream bursts with the sweet-tart flavor of concord grapes in this recipe from Locanda Verde pastry chef Karen DeMasco. Also Try: Brown-Butter Cake with Concord Grapes.

From: Martha Stewart on Sun, Oct 17 2010 9:40 AM

Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Sun, Oct 17 2010 9:39 AM

Cold and creamy, this energizing soup can be prepared ahead of time and kept cool until it’s ready to be eaten. Store it in a thermos or a plastic container surrounded by towels and ice packs. Martha Stewart Living, July 2007. Recipe by Lucinda Scala Quinn.

From: Martha Stewart on Sun, Oct 17 2010 9:39 AM

This style of slow-cooked pork is tender and has a crispy outside from browning in its own fat. Make this a couple of hours in advance, or prepare and refrigerate the day before you plan to serve it. Martha Stewart Living, May 2008. Recipe by Lucinda Scala Quinn.

From: Martha Stewart on Sun, Oct 17 2010 9:38 AM

Set up a casual buffet filled with toppings that you can prep before a party or tonight’s dinner and let everyone help themselves. Martha Stewart Living, May 2008. Recipe by Lucinda Scala Quinn.

From: Martha Stewart on Sun, Oct 17 2010 9:38 AM

Prepare this fresh-tomato-based salsa ahead of time and use it as a taco topping or dip for chips. Martha Stewart Living, May 2008. Recipe by Lucinda Scala Quinn.