From: Martha Stewart on Sun, Apr 24 2011 10:25 PM

From: Martha Stewart on Sun, Apr 24 2011 10:24 PM

From: Martha Stewart on Sun, Apr 24 2011 10:23 PM

From: Martha Stewart on Sun, Apr 24 2011 10:23 PM

From: Martha Stewart on Sun, Apr 24 2011 10:23 PM

From: Martha Stewart on Sun, Apr 24 2011 10:21 PM

From: Martha Stewart on Sun, Apr 24 2011 10:21 PM

Serving ham and cheese on a baguette with a bit of butter gives it a decidedly French twist.

From: Martha Stewart on Sun, Apr 24 2011 10:20 PM

From: Martha Stewart on Sun, Apr 24 2011 10:19 PM

From: Martha Stewart on Thu, Apr 21 2011 9:29 PM

Try making your own homemade granola to include in the parfait.

From: Martha Stewart on Thu, Apr 21 2011 9:29 PM

From: Martha Stewart on Thu, Apr 21 2011 9:28 PM

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

Basic new potatoes are baked with fresh rosemary in this simple side dish from Glamour magazine’s "100 Recipes Every Woman Should Know" cookbook. Pair with classic meat dishes, like roasted Engagement Chicken.

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine’s "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

Juicy roasted tomatoes make this spinach-endive salad from Glamour magazine’s "100 Recipes Every Woman Should Know" cookbook perfect dinner-party fare.

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

French pistou sauce is like a nut-free version of Italian pesto. This Southern take comes from chef Sean Brock, and it’s served with his Crispy Soft-Shell Crab.

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

Soft caramelized apples are a heavenly topping for a thick slice of fluffy French toast.

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

From: Martha Stewart on Thu, Apr 21 2011 9:27 PM

To temper the fish before cooking it simply means allowing it to come to room temperature. If the fish goes into the pan cold, it will steam, rather than sear.