From: Martha Stewart on Fri, Feb 25 2011 2:24 PM

Miami chef Michael Schwartz calls this recipe from his "Michael’s Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."

From: Martha Stewart on Fri, Feb 25 2011 2:24 PM

This traditional Italian custard is very light and is delicious spooned over fresh fruit. However, it must be eaten as soon as it’s made, so make sure to have all of your other ingredients and equipment in order before you begin to prepare it. From the book "Lucinda's Rustic Italian Kitchen...

From: Martha Stewart on Fri, Feb 25 2011 2:24 PM

Here, simple ingredients nestle nicely into a small, curvaceous pasta shape. Instead of shells, this recipe also works with campanelle or lumache pasta.

From: Martha Stewart on Fri, Feb 25 2011 2:23 PM

Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.

From: Martha Stewart on Fri, Feb 25 2011 2:23 PM

Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour.Look for semolina flour at Italian and gourmet markets or health-food stores.

From: Martha Stewart on Fri, Feb 25 2011 2:22 PM

Once the spinach begins to collapse, it will only need about another minute before it’s ready to serve.

From: Martha Stewart on Fri, Feb 25 2011 2:17 PM

If you don’t want this dish too spicy, use only the flesh of the jalapenos and discard the seeds, which hold most of the heat in the pepper.

From: Martha Stewart on Fri, Feb 25 2011 2:12 PM

A crack or crevice along the top of a pound cake is a good thing — especially when it’s filled with a sweet lemony glaze.

From: Martha Stewart on Fri, Feb 25 2011 2:12 PM

These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Fri, Feb 25 2011 2:08 PM

This simple side is a Mexican rendition of an Italian caprese salad.

From: Martha Stewart on Fri, Feb 25 2011 2:05 PM

This rich, creamy cake recipe, from chef David Waltuck, tastes delicious unembellished, but you could also try it dusted with confectioners' sugar and a berry compote or poached peaches and whipped cream.

From: Martha Stewart on Fri, Feb 25 2011 2:00 PM

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

From: Martha Stewart on Fri, Feb 25 2011 1:56 PM

Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad

From: Martha Stewart on Sat, Feb 19 2011 1:06 AM

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

From: Martha Stewart on Sat, Feb 19 2011 1:06 AM

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving.Adapted from "Martha Stewart’s Baking Handbook."

From: Martha Stewart on Sat, Feb 19 2011 1:06 AM

Let loved ones know you care this Valentine’s Day with a smooch-worthy strawberry ice cream sandwich.

From: Martha Stewart on Sat, Feb 19 2011 1:06 AM

Though it’s not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so labeled because it's as sweet as the sugared water used to attract the quick-moving birds. In this miniature version from Georgetown Cupcake founders Katherine Kallini...