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

This chocolate-centric creme brulee retains the creaminess and caramelized-sugar topping of the classic version. Though caramel and chocolate are considered sweets, the real secret to their allure is an undercurrent of bitterness, a natural component of cacao and burned sugar.

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

Add fresh, citrusy flavor to any meal with butter lettuce salad and creamy lemon dressing.

From: Martha Stewart on Tue, Feb 08 2011 9:56 PM

From: Martha Stewart on Tue, Feb 08 2011 9:56 PM

Serve this flavorful cabbage-jicama slaw from Stanton Social and Beauty & Essex chef Chris Santos as a refreshing accompaniment to spicier dishes like his Baby Back Ribs.

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

Let love take flight this Valentine’s Day with a batch of beautiful bird sugar cookies from Sweet Dani B owner Dani Fiore. For a guide to decorating your cookies, download the Lovebird Cookie template.

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

The generous chunks of lobster and shiitake mushroom in this ragu make it more of a stew than a sauce. The recipe comes from chef Shea Gallante of Ciano.

From: Martha Stewart on Tue, Feb 08 2011 9:55 PM

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Shrimp dishes are traditionally served during Chinese New Year celebrations to symbolize joy and happiness. This classic dry stir-fry from Grace Young’s "Stir-Frying to the Sky's Edge" cookbook omits any stock or sauce to create a more concentrated shrimp flavor, with accents of ga...

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Mushrooms represent prosperity, while noodles are eaten for longevity in this traditional Chinese New Year dish from Grace Young’s "Stir-Frying to the Sky's Edge" cookbook. For best results, be sure to preheat your wok, and never overcrowd the pan with too much food.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

This hearty game-day hors d’oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Classic potato skins are stuffed with juicy ground beef, sour cream, jalapenos, and other taco-inspired toppings for a satisfying snack sure to please everyone at your game-day party.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.Also try: Potato-Leek Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.

From: Martha Stewart on Tue, Feb 08 2011 9:54 PM

Burrata — a cream-filled fresh mozzarella -- finds elegant cheese plate partners in chef Shea Gallante’s broccoli rabe pesto and fig-onion jam recipes.