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

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.Also try: Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.

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

Burrata — a cream-filled fresh mozzarella -- finds elegant cheese plate partners in chef Shea Gallante’s broccoli rabe pesto and fig-onion jam recipes.

From: Martha Stewart on Sat, Feb 05 2011 9:54 PM

Simple sugar cookies become tokens of affection when cut into X’s and O's for your valentine. This recipe appears on the Martha Stewart Makes Cookies App. Also try: Chocolate Hugs and Kisses Cookies

From: Martha Stewart on Sat, Feb 05 2011 9:54 PM

Send a caring message this Valentine’s Day by giving chocolaty, sugar-dusted hugs and kisses to someone you love. This recipe appears on the Martha Stewart Makes Cookies App.Also try: Hugs and Kisses Sugar Cookies

From: Martha Stewart on Sat, Feb 05 2011 9:54 PM

These decadent doughnuts from chef Joanne Chang’s "Flour" cookbook quickly sell out every time she makes them at her Boston-based Flour Bakery + Cafe.

From: Martha Stewart on Sat, Feb 05 2011 9:54 PM

Shrimp and grits is a classic comfort dish — this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.

From: Martha Stewart on Sat, Feb 05 2011 9:54 PM

Shrimp and grits is a classic comfort dish — this version from TV chef Sarah Mastracco includes two types of cheese and a splash of white wine for added flavor.

From: Martha Stewart on Sat, Feb 05 2011 9:53 PM

A simple spice-filled brine ups the flavor ante on this crisp and juicy fried chicken from Carolyn Bane and Erika Geldzahler, co-owners of Brooklyn restaurant Pies 'n' Thighs.

From: Martha Stewart on Sat, Feb 05 2011 9:53 PM

These flaky biscuits from Pies 'n' Thighs co-owner Sarah Buck — crispy on the edges, soft and buttery on the inside -- are substantial enough to serve with fried eggs or hearty sausage gravy.

From: Martha Stewart on Sun, Jan 30 2011 10:03 PM

These lamb meatballs, a favorite of diners at chef John LaFemina’s Apizz restaurant, are baked instead of fried for a more tender and juicy result.

From: Martha Stewart on Sun, Jan 30 2011 9:53 PM

Topped with a hearty meat and tomato sauce, these spicy pork sandwiches from Daniel Holzman and Michael Chernow of The Meatball Shop are perfect for feeding a hungry crowd.

From: Martha Stewart on Sun, Jan 30 2011 9:52 PM

Basic meatballs become dinner party fare when stuffed with rich, creamy ricotta cheese in this recipe from Apizz chef John LaFemina.

From: Martha Stewart on Sun, Jan 30 2011 9:52 PM

These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank’s RedHot, one of the original hot sauces used to make buffalo wings. Serve for a crowd-pleasing appetizer at your next casual gathering.

From: Martha Stewart on Sun, Jan 30 2011 9:52 PM

Pine nuts and raisins gives these classic meatballs from "The Frankies Spuntino Kitchen Companion and Cooking Manual," by chefs Frank Falcinelli and Frank Castronovo, an added boost of texture and sweetness.

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

Homemade marinara sauce surrounds a colorful array of vegetables in this sensational soup from Everyday Food associate food editor Lesley Stockton.

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

Serve this rustic, Jamaican-style dish with fluffy white rice and a light salad. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

If you don’t like spinach, try switching in a different mineral-rich green such as Swiss chard, dandelion, mustard, or beet leaves. From the book "Jamaican Cooking: 140 Roadside and Homestyle Recipes," by Lucinda Scala Quinn (Macmillan).

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

Opposites attract: Warm, dark fudge is a perfect playmate for pale scoops of mild vanilla ice cream. A full cup of pure cocoa (the ground essence of the cacao bean and chocolate’s most potent incarnation), mixed with bittersweet chocolate, cream, and sugar, endow this sauce with an irresistible ...

From: Martha Stewart on Thu, Jan 27 2011 9:52 PM

The ingredients in this dish can be adjusted to suit your own personal taste. Serve with vanilla ice cream or fresh whipped cream. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).