No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

  1. Pretzel Sparklers

    Hide

    Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

     

     

    Source
    Martha Stewart Kids, Volume 8 2003
    More Bright Ideas
  2. Gravy Tips with Joan Cusack

    Hide

    Martha answers Joan Cusack's questions about making gravy with a smooth consistency for Thanksgiving.

    Resources
    For complete step-by-step instructions, see our how-to: Making Perfect Turkey Gravy

    Source
    The Martha Stewart Show, November 2009
  3. Asparagus

    Hide

    Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.

    Although many people believe that thinner asparagus spears are more tender than thicker ones, thick spears are actually just as tender. If the asparagus stems are tough, remove the outer layer with a vegetable peeler.

    Source
    Everyday Food, Volume 9 March/April 2003
  4. How-To

    Avoid Soggy Salads

    Hide

    Repeat after us: No more soggy salads for lunch. Here's how to pack healthful ingredients so they stay fresh, crisp, and cool. Arrange the heaviest items (we used chickpeas, sugar snap peas, cucumbers, carrots, and tomatoes) into a storage container first; then tuck in a small container of dressing and add lettuce on top. Place the whole thing in an insulated lunch sack with a cold pack. When hunger strikes, pour on the dressing, shake gently, and enjoy.

    Tellfresh Screw-Top Food Storage, 1 liter, $4, containerstore.com.

    Source
    Martha Stewart Living, August 2010
  5. Basil-Infused Olive Oil

    Martha Stewart Living, June 2006

    Garden-grown basil can pile up fast. Here's a good use for it: basil-flavored oil, delicious on salads or drizzled over baguette slices topped with ricotta cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.

    Comments (1)

    • jshield 22 Aug, 2010

      I always look for easy ways to offer appetizers. The idea of infusing basil into olive oil is simple. I took the basil and let it sit as directed.What I found was that this delicious basil olive oil was fantastic with just a little red pepper flakes sprinkled in.Get great italian bread n cut it into chunks, pour your oil into a pretty saucer, and now you have the makings of a great dipping sauce.
      Everyone at my party loved it AND continued to eat it after the dinner was served.

  6. More Food Ideas