From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

This chilled side dish is the perfect make-ahead accompaniment to any Asian meal. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

Arctic char can be substituted for book trout, Tasmanian ocean trout, or salmon. To prepare this recipe as seen on "Mad Hungry" TV, simply quadruple the recipe. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

This traditionally Spanish dish is spiced up with linguica, a delicious Portuguese sausage. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

Rock shrimp, so named for their particularly hard shell, have a delicate, sweet flavor. Try them in traditional Indian curry sauce with this family recipe from fashion designer Naeem Khan.

From: Martha Stewart on Mon, Mar 07 2011 5:51 AM

Simple seasoning allows the flavors of the string beans and carrots to really stand out. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

From: Martha Stewart on Mon, Mar 07 2011 5:51 AM

From: Martha Stewart on Mon, Mar 07 2011 5:51 AM

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

Lucinda’s version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

These crisp, yeasty bread rolls from Seattle chef Kurt Timmermeister are delicious on their own or served with fresh butter, jam, and artisanal cheeses.

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

You can use whole chickens or chicken thighs to prepare this recipe, but the thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Mon, Mar 07 2011 5:50 AM

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM

These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM

If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM

From: Martha Stewart on Mon, Mar 07 2011 5:49 AM