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

This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

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

A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try: Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

From: Martha Stewart on Sat, Feb 19 2011 1:04 AM

Prepare your own vinaigrette for this easy no-cook salad by simply shaking all the ingredients in a jar.

From: Martha Stewart on Sat, Feb 19 2011 1:03 AM

Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso in this recipe from Ca Va chef Todd English. Also try: Seared Tuna with Blood Orange Vinaigrette, Pea and Crab Salad

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

No chocolate-lover will be able to resist a bowl of this thick, creamy pudding from pastry chef Sarabeth Levine’s "Sarabeth's Bakery: From My Hands to Yours" cookbook.

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Chilling the pastry ingredients before starting will ensure a perfect crust.

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

This elegant and comforting dinner includes a boneless pork loin that is braised with onions in a flavorful base of white wine and broth perfumed with fennel seed, orange zest, and dried apricots. After cooking, reduce the cooking liquid and serve it as a sauce alongside the pork. This recipe ca...

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Martha first started making these beautiful pastry-wrapped poached pears as a caterer in Westport.This recipe has been adapted from "Martha Stewart’s Pies & Tarts."

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Dress up homemade or purchased pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia worthy of a game day appetizer.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

Bits of dark chocolate add a little extra sweetness to the filling of this classic Italian pastry from Lincoln restaurant pastry chef Richard Capizzi.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.

From: Martha Stewart on Tue, Feb 08 2011 9:56 PM

Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

Let love take flight this Valentine’s Day with a batch of beautiful bird sugar cookies from Sweet Dani B owner Dani Fiore. For a guide to decorating your cookies, download the Lovebird Cookie template.

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce. The recipe comes from chef Shea Gallante of Ciano.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young’s "Stir-Frying to the Sky's Edge" cookbook omits any stock or sauce to create a more concentrated shrimp flavor, with accents of ga...

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young’s "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to preheat your wok, and never overcrowd the pan with too much food.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

This hearty game-day hors d’oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.