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  1. Single-Serving Sweets Packaging

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    Three delicious cookies -- chocolate-almond spirals, 
    lemon-oatmeal lacies, and cowboy cookies (chock-full of nuts, coconut, and chocolate chunks) -- meet one clever wrapping idea: Line easy-to-make paper envelopes with waxed tissue, and seal with punched-paper labels.

    Get the Printable Clip-Art

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  2. How-To

    Uncorking Wine

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    How to use a waiter's friend, in three simple steps:

    1. With the corkscrew's blade, cut the foil under the second lip of the bottle (to prevent foil from falling in).

    2. Center the point of the screw on the cork, and turn firmly to anchor the worm (the spiral).

    3. Turn the screw gently and firmly without pressing down, until the worm is halfway down the cork. Place the lever on the lip of the bottle, and pull up until half the cork is exposed. Turn screw again, until the worm is through the cork, and then pull until the cork is free.

    Source
    Martha Stewart Living, June 2010
  3. Making Wontons

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    1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.

    2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

    3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

    4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.


    Source
    Everyday Food, Volume 31 April 2006
  4. Snow-Globe Cookies

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    Stunning cookies like these are usually decorated with a piping bag, but in-house stylist Dani Fiori came up with a simpler way: plastic squeeze bottles. 

    Bottles with wide tips are best for outlining and "flooding" areas with icing; narrow ones are good for detail work.

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    Source
    The Martha Stewart Show, December 2009
  5. Easy Frozen Granita

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    When you're looking for a cool, healthy treat, think granita. Then take a shortcut and enjoy this easy version. The refreshing dessert is typically made by freezing a mixture of sugar, water, and flavorings and scraping it often as ice crystals form. This variation calls for just one ingredient and no scraping. Freeze any juice -- we used grapefruit -- in an ice cube tray; pliable silicone ones are ideal. When solid, pulse 3 to 5 cubes per serving in a food processor until shards form. Serve the granita in a pretty glass. (Or freeze it in an airtight container for a day or two.)

    Source
    Martha Stewart Living, June 2009
  6. Citrus Trick

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    To get every last drop from an overly firm lemon or lime, zap it in the microwave for 10 seconds. The heat will soften the fruit, releasing its liquid. Slice it in two. Using one hand, squeeze half (cut side against your palm) over a bowl. The seeds will collect in your hand as the juice flows into the dish.

     

    Source
    Martha Stewart Living, June 2006
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