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

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

Any green vegetables you have on hand can be used in place of the bok choy. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

While this recipe calls for poaching the fish, you can also roast in an oven at 350 degrees Fahrenheit for about 10 minutes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

From: Martha Stewart on Wed, Mar 16 2011 12:30 PM

From: Martha Stewart on Wed, Mar 16 2011 12:29 PM

The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.

From: Martha Stewart on Wed, Mar 16 2011 12:29 PM

From: Martha Stewart on Wed, Mar 16 2011 12:29 PM

Squid isn’t just for calamari — try this Chinese-style squid stir-fry for an affordable weeknight meal.

From: Martha Stewart on Wed, Mar 16 2011 12:29 PM

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

From: Martha Stewart on Thu, Mar 10 2011 6:38 AM

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all things. Each head of cauliflower will produce two to three trees; to form the tree shape, cut through the cauliflower at its center peak.

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

From: Martha Stewart on Thu, Mar 10 2011 6:37 AM

Creamy coconut-milk sauce perfectly balances the sweet, spicy flavors of this classic Indian duck dish from Junoon chef Vikas Khanna.