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Grande Pizza Omelet Channel: Martha Stewart Length: 0 Date: March 16, 2011 Put a twist on this open-faced omelet by using your favorite greens, such as spinach or kale, in place of the Swiss chard.

Ginger Margarita Channel: Martha Stewart Length: 0 Date: March 16, 2011 Fresh ginger adds sharpness and complexity to classic margaritas in this refreshing cocktail recipe from Jean Georges bartender Peter Okkerse.

Rhubarb Elderflower Bellini Channel: Martha Stewart Length: 0 Date: March 16, 2011 Usher in spring with a sparkling cocktail infused with the tart taste of rhubarb from Jean Georges bartender Peter Okkerse.

Ramen Noodle Upgrade Channel: Martha Stewart Length: 0 Date: March 16, 2011 Store-bought noodles are the base for this quick, filling snack.

Pho Channel: Martha Stewart Length: 0 Date: March 16, 2011 TV chef Thomas Joseph traveled to Vietnam to study pho, the country’s traditional noodle soup; he came back with this authentic recipe.

Cranberry-Almond Green Salad with Honey Mustard Vinaigrette Channel: Martha Stewart Length: 0 Date: March 16, 2011 Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.

Peri Peri Beef Salad Channel: Martha Stewart Length: 0 Date: March 16, 2011 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

Peri Peri Beef Salad Channel: Martha Stewart Length: 0 Date: March 16, 2011 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

Cape Malay Pickled Fish Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 To...

Bloodshot One Eye Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 cooke...

Peanut Punch Channel: Martha Stewart Length: 0 Date: March 16, 2011 Vanilla, honey, and nutmeg add a sweetness to this blend of roasted peanuts and milk.   From the book "Jamaican Cooking," by Lucin...

Asparagus Flan Channel: Martha Stewart Length: 0 Date: March 16, 2011 Seasonal asparagus brings a delicately bright flavor to these elegant custard hors d’oeuvres from chef Pierre Schaedelin.

Oven-Baked Shoestring Fries Channel: Martha Stewart Length: 0 Date: March 16, 2011 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...

Olive Oil Garlic Crostini Channel: Martha Stewart Length: 0 Date: March 16, 2011 This healthy, no-fuss dish is ready in just a few minutes.

White Bean Salad Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 wit...

Oatmeal Chocolate Chip Cookie Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 h...

Tuna Gremolata Dip Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 cr...

Matzo Chocolate-Mint Ice Cream Cake Channel: Martha Stewart Length: 0 Date: March 16, 2011 This dessert is made with layers of matzo crackers spread with ganache and two different ice creams to create a cake perfect for Passover.

Thai-Style Fried Rice Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 (Ar...

Tangy-Sweet Salmon and Rice Salad Channel: Martha Stewart Length: 0 Date: March 16, 2011 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 Hu...

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