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  1. Cinnamon-Candy Cider

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    Here's a potion kids are sure to love. Among the ingredients are cinnamon candies that give it zing. Stir 1 quart apple cider and 1/4 cup hard cinnamon candies in a medium saucepan over low heat. Bring to a simmer, stirring constantly, until heated through and candies have melted completely, about 8 minutes. Serve warm.

    Source
    Martha Stewart Kids, Volume 11 2004
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  2. Cricut Cake Decorations

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    Martha likes to decorate sweet treats for special occasions with edible designs made with the Cricut Cake machine.

    The easy-to-use machine uses stainless steel blades to create professional-looking embellishments in minutes. Just choose a design and a size, and press "cut."

    Resources
    For more information, visit hsn.com.

    Source
    The Martha Stewart Show, September 2010
  3. Steaming Artichokes

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    Once you've done a bit of trimming, these odd-looking vegetables are actually a cinch to steam. Serve them with one or more of our dipping sauces.

    Steaming Artichokes
    1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.

    2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).

    Source
    Everyday Food, Volume 12 May 2004
  4. How to Keep Shrimp Cold

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    Seafood needs to be kept well chilled until the moment you cook it. 

    If you're tight on fridge space or want to bring your fish or shrimp to the grill a few minutes in advance, here's how to keep it cool: Fill a shallow pan with ice. Cover with plastic wrap, place the seafood on top, and cover with more wrap.

    (Give the idea a try when making our Spicy Grilled Shrimp.)

    Source
    Martha Stewart Living, June 2010
  5. Good Thing

    Sorbet Stripe Cake

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    Refresh your guests with layer after colorful layer of icy treats. Creating this stacked confection is simpler than making a sundae -- just spoon the slightly softened ice cream into a loaf pan (line the pan with plastic wrap first, and freeze one layer before adding the next). Our stripes, from top, are cantaloupe sorbet, peach frozen yogurt, strawberry ice cream, and raspberry sorbet.

    Source
    Martha Stewart Weddings, Summer 2009
  6. How-To

    Carve Beef Tenderloin

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    Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute). 

    Cut Across the Grain

    Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.

    Source
    Martha Stewart Living, December 2010
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