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

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

This method of preparing corn on the cob keeps it full of flavor and is a great alternative to roasting it. From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).

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

A variety of fresh, nutritious peas comprise this inventive salad from chef Todd English of Ca Va.Also try: Seared Tuna with Blood Orange Vinaigrette, Silky Miso Sweet Potatoes

From: Martha Stewart on Sat, Feb 19 2011 1:05 AM

From: Martha Stewart on Sat, Feb 19 2011 1:05 AM

From: Martha Stewart on Sat, Feb 19 2011 1:05 AM

From: Martha Stewart on Sat, Feb 19 2011 1:04 AM

Prepare your own vinaigrette for this easy no-cook salad by simply shaking all the ingredients in a jar.

From: Martha Stewart on Sat, Feb 19 2011 1:03 AM

Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso in this recipe from Ca Va chef Todd English. Also try: Seared Tuna with Blood Orange Vinaigrette, Pea and Crab Salad

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

No chocolate-lover will be able to resist a bowl of this thick, creamy pudding from pastry chef Sarabeth Levine’s "Sarabeth's Bakery: From My Hands to Yours" cookbook.

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Chilling the pastry ingredients before starting will ensure a perfect crust.

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

This elegant and comforting dinner includes a boneless pork loin that is braised with onions in a flavorful base of white wine and broth perfumed with fennel seed, orange zest, and dried apricots. After cooking, reduce the cooking liquid and serve it as a sauce alongside the pork. This recipe ca...

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Martha first started making these beautiful pastry-wrapped poached pears as a caterer in Westport.This recipe has been adapted from "Martha Stewart’s Pies & Tarts."

From: Martha Stewart on Sat, Feb 12 2011 4:42 AM

Dress up homemade or purchased pizza dough with a topping of Pecorino Romano cheese and caramelized onions to create this crowd-pleasing onion focaccia worthy of a game day appetizer.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

Layers of malted chocolate ganache give a rich, textural crunch to this marshmallow-topped cake from ABC Kitchen pastry chef Cindy Bearman.

From: Martha Stewart on Sat, Feb 12 2011 4:41 AM

Bits of dark chocolate add a little extra sweetness to the filling of this classic Italian pastry from Lincoln restaurant pastry chef Richard Capizzi.