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

Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.

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

Fresh ginger adds sharpness and complexity to classic margaritas in this refreshing cocktail recipe from Jean Georges bartender Peter Okkerse.

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

Usher in spring with a sparkling cocktail infused with the tart taste of rhubarb from Jean Georges bartender Peter Okkerse.

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

Store-bought noodles are the base for this quick, filling snack.

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

TV chef Thomas Joseph traveled to Vietnam to study pho, the country’s traditional noodle soup; he came back with this authentic recipe.

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Chef Reuben Riffel’s peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients.Also try: Cape Malay Pickled Fish

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Chef Reuben Riffel’s peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients.Also try: Cape Malay Pickled Fish

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel.Also try: Peri Peri Beef Salad

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

This is a twist on a more traditional egg dish, "egg-in-a-hole." A hole is made is a slice of toast, and an egg is cracked into the hole and cooked into the bread. This version adds a sweet red pepper along with the egg.

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Vanilla, honey, and nutmeg add a sweetness to this blend of roasted peanuts and milk. From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Seasonal asparagus brings a delicately bright flavor to these elegant custard hors d’oeuvres from chef Pierre Schaedelin.

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Using a mandoline to cut the potatoes into ultra-thin shapes (or "shoestrings") is quick and easy. You can do so up to four hours ahead; to prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator until ready to use, then gently pat dry with paper towels. Pair with H...

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This healthy, no-fuss dish is ready in just a few minutes.

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks. From the book "Mad Hungr...

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This dessert is made with layers of matzo crackers spread with ganache and two different ice creams to create a cake perfect for Passover.

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

Any green vegetables you have on hand can be used in place of the bok choy. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

While this recipe calls for poaching the fish, you can also roast in an oven at 350 degrees Fahrenheit for about 10 minutes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).