From: Martha Stewart on Wed, Mar 16 2011 12:34 PM

Store-bought noodles are the base for this quick, filling snack.

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

TV chef Thomas Joseph traveled to Vietnam to study pho, the country’s traditional noodle soup; he came back with this authentic recipe.

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.

From: Martha Stewart on Wed, Mar 16 2011 12:33 PM

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Chef Reuben Riffel’s peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients.Also try: Cape Malay Pickled Fish

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Chef Reuben Riffel’s peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients.Also try: Cape Malay Pickled Fish

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

A staple of South African cuisine, this fish picks up a world of flavor from a 48-hour soak in curried pickle brine. The recipe comes from Cape Town chef Reuben Riffel.Also try: Peri Peri Beef Salad

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

This is a twist on a more traditional egg dish, "egg-in-a-hole." A hole is made is a slice of toast, and an egg is cracked into the hole and cooked into the bread. This version adds a sweet red pepper along with the egg.

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Vanilla, honey, and nutmeg add a sweetness to this blend of roasted peanuts and milk. From the book "Jamaican Cooking," by Lucinda Scala Quinn (Macmillan).

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Seasonal asparagus brings a delicately bright flavor to these elegant custard hors d’oeuvres from chef Pierre Schaedelin.

From: Martha Stewart on Wed, Mar 16 2011 12:32 PM

Using a mandoline to cut the potatoes into ultra-thin shapes (or "shoestrings") is quick and easy. You can do so up to four hours ahead; to prevent discoloration, place cut potatoes in a bowl of cold water in the refrigerator until ready to use, then gently pat dry with paper towels. Pair with H...

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This healthy, no-fuss dish is ready in just a few minutes.

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

To ensure your cookies come out just right, follow a couple of basic rules: Space them at least 1 inch apart during baking, rotate the sheet pan half way through, and let the cookies cool on the sheet for 1 to 2 minutes before transferring to wire cooling racks. From the book "Mad Hungr...

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This version of a smooth tuna salad keeps well in the refrigerator for a few days. Serve with fresh celery, radishes, carrots, and thin, crispy crackers. From the book "Lucinda’s Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

From: Martha Stewart on Wed, Mar 16 2011 12:31 PM

This dessert is made with layers of matzo crackers spread with ganache and two different ice creams to create a cake perfect for Passover.