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

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

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

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 Fri, Mar 04 2011 2:50 AM

A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Toasted coconut curls give this classic layer cake from "Martha Stewart’s Baking Handbook" a truly sophisticated presentation.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

To get more mileage out of this recipe, leave the vegetable mixture to marinate in the refrigerator and use it for another dish later in the week.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center — this cake just might become your new favorite.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Be prepared to be wowed when you take your Pithiviers out of the oven: From the golden-brown sheen of its decorative top to the intoxicating almond aroma emanating from its frangipane center — this cake just might become your new favorite.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Serve this juicy cut of meat on top of buttered noodles. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Moist, chewy brownies are easier than ever with this recipe from "Martha" head chef and kitchen manager Nikki Elkins.

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

From: Martha Stewart on Fri, Mar 04 2011 2:50 AM

Fluffy, lightened creme patissiere and the best berries go inside layers of puff pastry for this spectacular take on a traditional French dessert.

From: Martha Stewart on Fri, Mar 04 2011 2:49 AM

From: Martha Stewart on Fri, Mar 04 2011 2:49 AM

Roll, turn, chill, repeat. Making your own puff pastry requires a bit of a time commitment, but the actual steps are quite simple, and the results — 729 tender, flaky layers in each bite -- are more than worth the effort.

From: Martha Stewart on Fri, Mar 04 2011 2:49 AM

From: Martha Stewart on Fri, Mar 04 2011 2:49 AM

You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.