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

While this recipe makes two types of sandwiches, you can swap out any of the ingredients to make new varieties. For thin, even slices of veggies, try using a mandolin. If you need more time, you can always use store-bought pesto and roasted red peppers. Martha Stewart Living, July 2007...

From: Martha Stewart on Wed, Oct 13 2010 11:45 PM

Fresh tortelli takes on sophisticated flavor with ricotta cheese, butternut squash, and sage in this recipe from chef Michael White.

From: Martha Stewart on Wed, Oct 13 2010 11:44 PM

A unique blend of multiple spices gives this signature Singapore curry dish its fiery flavor. Adapted for the home cook from Muthu’s Restaurant.

From: Martha Stewart on Wed, Oct 13 2010 11:44 PM

Seafood mixes with spice in this mouthwatering chili crab, the unofficial national dish of Singapore. Adapted for the home cook from Roland Restaurant.

From: Martha Stewart on Sun, Oct 10 2010 11:44 PM

Warm up on a cool fall evening with comforting bowls of extra-creamy potato leek soup.

From: Martha Stewart on Thu, Oct 07 2010 11:28 PM

A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try: Potato-Wrapped Halibut, Sauteed Spinach

From: Martha Stewart on Thu, Oct 07 2010 11:28 PM

Served in a beurre rouge, or red-wine butter sauce, this elegant potato-wrapped halibut is worthy of any dinner party. Also Try: Balsamic-Glazed Cipollini Onions, Sauteed Spinach

From: Martha Stewart on Thu, Oct 07 2010 11:28 PM

Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse’s book "From Emeril's Kitchens." Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter

From: Martha Stewart on Thu, Oct 07 2010 11:27 PM

Emeril’s signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes. Also try: Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port W...

From: Martha Stewart on Mon, Oct 04 2010 11:28 PM

A panoply of fresh fish and shellfish give this stew its wow-inducing flavor. The recipe comes from chef Todd English.

From: Martha Stewart on Thu, Sep 30 2010 5:50 PM

Leave the frozen stuff on the shelf — chef Nick Malgieri’s fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his: - Ox Tongues - Butterfly Wings - Sacristains Photo credit: Qu...

From: Martha Stewart on Thu, Sep 30 2010 5:41 PM

Serve the Betty with a little bit of heavy cream, creme fraiche, or vanilla yogurt.

From: Martha Stewart on Thu, Sep 30 2010 5:36 PM

Parmesan cheese adds a bit of sharpness to creamy polenta in this popular Italian side dish. Also Try: Chicken Cacciatore, Lemony Kale Salad

From: Martha Stewart on Thu, Sep 30 2010 5:36 PM

This dessert features two varieties of apples in season: Firm but tender Rome holds its shape, while the creamy McIntosh cooks down into a sauce.

From: Martha Stewart on Thu, Sep 30 2010 5:32 PM

Enjoy a classic Italian dish at home with this recipe for chicken cacciatore, a comforting hunter-style stew. Also Try: Lemony Kale Salad, Creamy Polenta with Parmesan

From: Martha Stewart on Thu, Sep 30 2010 5:29 PM

Flaky ox tongues, named for their football-like shape, are best served hot from the oven. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri. Also try: Butterfly Wings, Sacristains

From: Martha Stewart on Thu, Sep 30 2010 5:19 PM

We love the depth of flavor in this pizza. There are multiple layers of earthiness: sage, squash, and the nutty dough, plus a touch of garlic.To make this recipe as prepared on "The Martha Stewart Show," top squash with 1/2 cup ricotta cheese before baking and substitute 1 medium shallot, thinly...

From: Martha Stewart on Thu, Sep 30 2010 5:16 PM

A variation of the ever-popular palmier, or elephant ear, these little treats are sure to become a family favorite. The recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri. Also try: Ox Tongues, Sacristains

From: Martha Stewart on Sun, Sep 26 2010 11:22 AM

Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it’s hard to beat homemade.

From: Martha Stewart on Sun, Sep 26 2010 11:21 AM

Leeks, a fiber-filled root vegetable from the onion family, bring a sweet, delicate flavor to this classic potato gratin. Also Try: Breaded Pork Chops with Thyme, Poached Pears with Stilton