Martha Stewart

Crispy Fish Salad with Red Onion, Mango, and ... February 25, 2011 Miami chef Michael Schwartz calls this recipe from his "Michael’s Genuine Food" cookbook "the perfect balance of hot, sweet, salty, and sour."

Martha Stewart

Zabaglione with Fresh Peaches and Raspberries February 25, 2011 This traditional Italian custard is very light and is delicious spooned over fresh fruit. However, it must be eaten as soon as it’s made, so make sure to have all of your other ingredients and ...

Martha Stewart

Shells with Roasted Cauliflower, Chickpeas, ... February 25, 2011 Here, simple ingredients nestle nicely into a small, curvaceous pasta shape. Instead of shells, this recipe also works with campanelle or lumache pasta.

Martha Stewart

Tourned Steamed Potatoes February 25, 2011 Simple flavors of butter, lemon, and fresh herbs are used in this elegant French side dish.

Martha Stewart

Semolina Cake February 25, 2011 Candied orange slices are a sweet complement to this richly textured cake made with chopped almonds and nutty semolina flour.Look for semolina flour at Italian and gourmet markets or health-food ...

Martha Stewart

Barely Touched Spinach February 25, 2011 Once the spinach begins to collapse, it will only need about another minute before it’s ready to serve.

Martha Stewart

Creamed Corn with Jalapenos February 25, 2011 If you don’t want this dish too spicy, use only the flesh of the jalapenos and discard the seeds, which hold most of the heat in the pepper.

Martha Stewart

Meyer Lemon Pound Cake February 25, 2011 A crack or crevice along the top of a pound cake is a good thing — especially when it’s filled with a sweet lemony glaze.

Martha Stewart

Cornmeal Fritters February 25, 2011 These savory fritters can be made in advance and reheated in a 350-degree Fahrenheit oven for 10 minutes or in a microwave for 1 minute.  From the book "Lucinda’s Authentic ...

Martha Stewart

Mexican-Style Tomato Salad February 25, 2011 This simple side is a Mexican rendition of an Italian caprese salad.

Martha Stewart

Cream Cheese Pound Cake February 25, 2011 This rich, creamy cake recipe, from chef David Waltuck, tastes delicious unembellished, but you could also try it dusted with confectioners' sugar and a berry compote or poached peaches ...

Martha Stewart

Classic Pound Cake February 25, 2011 Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Martha Stewart

Pumpkin Vegetable Curry Stew February 25, 2011 Rich in beta-carotene, this dish is an excellent main course in a vegetarian meal.  From the book "Lucinda’s Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Martha Stewart

Broiled Black Pepper Sirloin Steak February 19, 2011 Be sure to let the meat rest before slicing into pieces; allowing it to sit helps to retain the juices and flavor.

Martha Stewart

Italian Ricotta Cheesecake February 19, 2011 This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese.

Martha Stewart

Seared Tuna with Blood Orange Vinaigrette February 19, 2011 For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try: Silky Miso Sweet Potatoes, Pea and Crab Salad

Martha Stewart

Cheesecake Cupcakes with Sour Cream Topping February 19, 2011 The sour cream topping adds an extra dimension of flavor to these cheesecake cupcakes decorated with little bunches of white, pink, and red currants.

Martha Stewart

New York-Style Cheesecake February 19, 2011 Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature ...

Martha Stewart

Lip-Shaped Ice Cream Sandwiches February 19, 2011 Let loved ones know you care this Valentine’s Day with a smooch-worthy strawberry ice cream sandwich.

Martha Stewart

Hummingbird Cupcakes February 19, 2011 Though it’s not known exactly how the hummingbird cake got its name, some say the traditional Southern treat is so labeled because it's as sweet as the sugared water used to attract the ...