From: Martha Stewart on Mon, Apr 26 2010 1:47 AM

This colorful layer cake from "Whisk Kid" blogger Kaitlin Flannery is ideal for a child’s birthday party, or any time you want to make a big impression.

From: Martha Stewart on Thu, Apr 22 2010 7:04 PM

This light and flavorful shrimp dish from "Martha Stewart’s Dinner at Home" anchors an easy-to-make spring meal of Asparagus-Parmesan Tart and Apricot-Almond Ice Cream Sandwiches.

From: Martha Stewart on Thu, Apr 22 2010 7:03 PM

Shad roe, with its rich, nutty flavor, is an exquisite spring dish. This appetizer recipe is from chef Bill Taibe of LeFarm in Westport, Connecticut. Also try: Whipped Chicken Livers with Shallot Jam

From: Martha Stewart on Thu, Apr 22 2010 7:03 PM

Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart’s Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish with Shrimp in Saffron Broth and Apricot-Almond I...

From: Martha Stewart on Thu, Apr 22 2010 6:59 PM

Silky whipped chicken livers and shallot jam on toast makes a sophisticated appetizer for any dinner party. The recipe comes from chef Bill Taibe of LeFarm in Westport, Connecticut.Also try: Shad Roe with Beets, Bacon, and Balsamic

From: Martha Stewart on Mon, Apr 19 2010 1:36 PM

Fennel pollen, a spice harvested from fennel flowers that are collected at the peak of bloom, has a sweeter and more intense flavor than the fennel seed. Try it in this spaghetti dish from chef Mario Batali’s "Molto Gusto" cookbook. Also try: Broccoli Rabe with Mozzarella Crema, Linguin...

From: Martha Stewart on Mon, Apr 19 2010 1:35 PM

For a twist on traditional mojitos, add delicious red basil. Also Try: Marthatini

From: Martha Stewart on Mon, Apr 19 2010 1:34 PM

This traditional puttanesca recipe from chef Mario Batali’s "Molto Gusto" cookbook is made with easy-to-find ingredients. Also try: Broccoli Rabe with Mozzarella Crema, Linguini with Clams, and Spaghetti con la Sarde Photo credit: Quentin Bacon

From: Martha Stewart on Mon, Apr 19 2010 1:32 PM

A big pot of quick-cooking seafood turns a weeknight meal into a party. Let the good times roll!

From: Martha Stewart on Mon, Apr 19 2010 1:31 PM

Pomegranate and fresh lime or lemon juice give this refreshing cocktail its tart flavor. Also Try: Red Basil Mojito

From: Martha Stewart on Mon, Apr 19 2010 1:31 PM

Treat the seafood lover in your family to this wonderfully simple linguine with clams recipe from chef Mario Batali’s "Molto Gusto" cookbook. Also try: Broccoli Rabe with Mozzarella Crema, Penne alla Puttanesca, and Spaghetti con la Sarde Photo credit: Quentin Bacon

From: Martha Stewart on Mon, Apr 19 2010 1:28 PM

Broccoli rabe gets a savory coating of mozzarella in this family-friendly recipe from chef Mario Batali’s "Molto Gusto" cookbook. Also try: Linguini with Clams, Penne alla Puttanesca, and Spaghetti con la Sarde Photo credit: Quentin Bacon

From: Martha Stewart on Mon, Apr 19 2010 1:22 PM

Surprise someone special with these stunning stained-glass cookies from in-house stylist Dani Fiore (Sweet dani B). For a decorating guide, download the Butterfly and Dragonfly stained-glass cookie templates.

From: Martha Stewart on Mon, Apr 19 2010 1:22 PM

Feel free to substitute other soft fruit, like bananas, pitted cherries, or ripe pears, for the raspberries in this recipe.

From: Martha Stewart on Fri, Apr 16 2010 3:20 AM

Asparagus with hollandaise sauce is a classic pairing. In this easy-to-make version, the sauce is prepared in a blender.Also try: Eggs Benedict with Easy Hollandaise

From: Martha Stewart on Fri, Apr 16 2010 3:19 AM

This simple spring recipe from chef Joey Campanaro of Kenmare includes both raw and crispy fried artichokes.Also try: "The Chicken" from Kenmare, Cucumber and Radish Pickles

From: Martha Stewart on Fri, Apr 16 2010 3:17 AM

Our take on traditional eggs Benedict comes with a twist: the hollandaise sauce is made using a blender.Also try: Asparagus with Easy Hollandaise

From: Martha Stewart on Fri, Apr 16 2010 3:16 AM

These sweet and spicy pickles are ready to eat in just 24 hours. The recipe comes from chef Joey Campanaro of Kenmare.Also try: "The Chicken" from Kenmare, Artichoke and Hearts of Palm Salad

From: Martha Stewart on Fri, Apr 16 2010 3:15 AM

This flavorful, wood-smoked chicken dish has become a customer favorite at Kenmare, chef Joey Campanaro’s newest restaurant. Also try: Artichoke and Hearts of Palm Salad, Cucumber and Radish Pickles

From: Martha Stewart on Mon, Apr 12 2010 5:22 PM

Besides being delicious, artichokes are low in calories, a good source of vitamins and minerals, and replete with nutrients that ease digestion and lower cholesterol. Try them in this recipe, adapted from "Martha Stewart’s Cooking School," for a crowd-pleasing spring treat. Also try: A...