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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.

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  2. Asparagus

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    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
  3. Good Thing

    Roasted Applesauce

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    A childhood favorite grows up in this sophisticated update on applesauce, which boasts an intense caramelized flavor, thanks to a base of roasted apples. It's also an excellent way to make use of fruit left over from fall apple picking. Simply roast the whole fruit with brown sugar and butter until softened, and then use a food mill to puree and separate out the skins and seeds. Stir in your favorite spices and enjoy the sweet harvest.

    Roasted Applesauce Recipe

    Source
    Martha Stewart Living, November 2007
  4. 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
  5. Herb Sachet for Cooking

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    Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and bay leaves, add flavor to simmering soups, stews, stocks, and braises. But fishing these cheesecloth bundles out of the pot can be difficult. The next time you use one of the herb packets, tie a length of butcher's twine to the sachet, and then tie the loose end to one of the pot's handles. (Be sure the twine stays clear of the burner.) When the time comes, the bouquet garni will be easy to retrieve and remove.

    Source
    Martha Stewart Living, March 2009
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