From: Martha Stewart on Fri, Apr 01 2011 6:30 AM

Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Fri, Apr 01 2011 6:29 AM

Serve this sweet tropical drink alongside savory Jamaican beef patties.

From: Martha Stewart on Mon, Mar 28 2011 8:09 PM

To pack some more punch, use the entire 12 ounces of pepper vodka.

From: Martha Stewart on Tue, Mar 22 2011 1:16 PM

For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional red meat.

From: Martha Stewart on Tue, Mar 22 2011 1:15 PM

For a delicious vegetarian version of this pie, simply omit the ham. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Tue, Mar 22 2011 1:15 PM

Chock full of meat and vegetables, this one-pot meal is perfect for feeding a hungry crowd. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Tue, Mar 22 2011 1:14 PM

For a more rustic feel, tear the lettuce with your hands instead of chopping with a knife.

From: Martha Stewart on Tue, Mar 22 2011 1:14 PM

This recipe, from "Food of Life" cookbook author Najmieh Batmanglij, is a Persian New Year specialty that symbolizes spring fertility and renewal.

From: Martha Stewart on Tue, Mar 22 2011 1:14 PM

The longer the cucumbers have to soak up the flavors of the marinade the more delicious they will be.

From: Martha Stewart on Tue, Mar 22 2011 1:14 PM

Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that’s part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss Chard for a complete St. Patrick's Day meal.

From: Martha Stewart on Tue, Mar 22 2011 1:14 PM

Peppercorns and thyme spice up traditional Irish sausages in this quick and easy recipe. Pair with Irish Boxty Potatoes and Sauteed Swiss Chard for a hearty St. Patrick’s Day feast.

From: Martha Stewart on Sat, Mar 19 2011 12:35 PM

This perfect brownie recipe is adapted from a version that appeared in the August 2006 issue of Martha Stewart Living. With its crunchy top and moist center, it’s a true classic and a longtime favorite.

From: Martha Stewart on Sat, Mar 19 2011 12:35 PM

This devilishly delicious all-occasion cake recipe was adapted from "Martha Stewart’s Baking Handbook," and the frosting recipe is courtesy of Matt Lewis of Baked.

From: Martha Stewart on Sat, Mar 19 2011 12:34 PM

This simple side dish is ready in just a few minutes; serve it with a sprinkle of red pepper flakes over the top.

From: Martha Stewart on Sat, Mar 19 2011 12:33 PM

Simple, homey, and hearty: The traditional Saint Patrick’s Day meal is too delicious to enjoy just once a year. Lucinda Scala Quinn's take on corned beef and cabbage has the familiar flavors but skips the lengthy brining process. This recipe was featured on an episode of "Mad Hungr...

From: Martha Stewart on Sat, Mar 19 2011 12:33 PM

Mortadella, a slow-smoked Italian sausage, is also used in Lucinda’s Italian meatloaf, polpette. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Sat, Mar 19 2011 12:32 PM

These adorable little devils are topped with a white cloud of frosting encased in chocolate.

From: Martha Stewart on Sat, Mar 19 2011 12:32 PM

Use leftovers to create a substantial sandwich. Together with surplus sliced beef, some Swiss cheese, and a smear of Russian dressing on rye, it can be griddled into melting deliciousness to create this Reuben sandwich. This recipe was featured on an episode of "Mad Hungry with Lucinda ...

From: Martha Stewart on Sat, Mar 19 2011 12:32 PM

Smooth and creamy, this chilled dessert can be made ahead and served when you need it.

From: Martha Stewart on Wed, Mar 16 2011 12:34 PM

The distinct, rich flavor and fantastic crunch add a delicious twist to this recipe for scallops with brown butter.