From: Martha Stewart on Fri, Feb 25 2011 2:30 PM

It’s important to allow the meat to rest before slicing to ensure that the juices are properly distributed.

From: Martha Stewart on Fri, Feb 25 2011 2:28 PM

Serve this traditional falafel from Michael’s Genuine Food & Drink chef Michael Schwartz tucked inside pita bread for a satisfying sandwich or on its own as a protein-packed appetizer.

From: Martha Stewart on Fri, Feb 25 2011 2:27 PM

From: Martha Stewart on Fri, Feb 25 2011 2:26 PM

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

This satisfying pasta with a sauce of bacon, onions and tomatoes is one of Lucinda’s favorites. Adapted from the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

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

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

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 2:03 PM

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.