This simple sugar cookie, decorated with royal icing in red, white, and blue, makes a perfect patriotic treat. To achieve flawless flag stripes, use plastic squeeze bottles to flood the cookies with royal icing.
Corn is in season from May through September but is at its peak in most places in late summer. Of the many varieties of sweet corn, the most commonly found are yellow, white, and bicolor (yellow and white).
Martha came across the recipe for these incredibly moist and delicious brownies in a cookbook. As it turns out, the recipe was developed by Elisabeth Luard, who happens to be the mother-in-law of Frances Boswell, food editor at Martha Stewart Living.
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate curls. As its name implies, this cake can be prepared in advance and stored in the refrigerator for up to a day before serving.
Sherbet is lighter than ice cream and richer than sorbet. It's made from a frozen mix of sweetened fruit juice and water that's often fortified with milk, cream, egg whites, syrup, or gelatin to impart a smooth, soft consistency.
One cool thing about this sweet dessert is its freshness: Not cooking the cherries points up their peak-season taste. Another? You can use any red seedless jam for the glaze.
If you don't have a cherry pitter, a paring knife works well. Starting from the stem end, cut the cherry in half, going all around the pit. Pull apart the sides, and use the tip of the knife to push out the pit.
These pork ribs are rubbed with a blend of earthy spices and brushed with a slowly simmered sauce that has a slight kick. They come off the grill tender yet pleasingly chewy, with just the right hit of smoky goodness.