From: Martha Stewart on Fri, Feb 25 2011 1:56 PM

From: Martha Stewart on Fri, Feb 25 2011 1:56 PM

Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal. From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Fri, Feb 25 2011 1:52 PM

From: Martha Stewart on Sat, Feb 19 2011 1:09 AM

From: Martha Stewart on Sat, Feb 19 2011 1:09 AM

From: Martha Stewart on Sat, Feb 19 2011 1:08 AM

From: Martha Stewart on Sat, Feb 19 2011 1:08 AM

From: Martha Stewart on Sat, Feb 19 2011 1:08 AM

From: Martha Stewart on Sat, Feb 19 2011 1:08 AM

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

From: Martha Stewart on Sat, Feb 19 2011 1:07 AM

For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad

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

The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

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

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for 20 minutes before serving.Adapted from "Martha Stewart’s Baking Handbook."

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

Let loved ones know you care this Valentine’s Day with a smooch-worthy strawberry ice cream sandwich.

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

Though it’s not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so labeled because it's as sweet as the sugared water used to attract the quick-moving birds. In this miniature version from Georgetown Cupcake founders Katherine Kallini...

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