You don't need special equipment to cook healthy veggies for dinner -- a heatproof sieve or colander is a perfectly good substitute for a steamer basket. Pick one that fits along the rim of a saucepan. Fill the pan with an inch of water, and bring to a gentle boil. Place cut-up vegetables in the sieve (don't overload it), and cover the pan. Cooking times will vary depending on what you're steaming. In general, when vegetables, such as broccoli and green beans, are crisp-tender and bright in color, or when potatoes can be easily pierced, they're done.
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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.
SourceMartha Stewart Living, June 2010
One, two, and you're through: easy main dishes to add to your weeknight meal repertoire.
Penne with Grape Tomatoes and Mozzarella
Farfalle with Smoked Salmon and Cream Cheese
Fettuccine with Spinach Pesto
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
Beef Tortellini with Arugula and Sun-Dried Tomatoes
SourceEveryday Food, March 2007
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.
SourceThe Martha Stewart Show, December 2009
Surprise guests with sorbet masquerading as a favorite summer fruit. Mango sorbet has a particularly convincing color.
Scoop it into a dish, and top with a clove and lemon verbena leaves. Small mint or basil leaves also work well.
SourceMartha Stewart Living, July 2009
Concocted with flower-based cordials or waters, these libations supply delicate yet heady floral notes that complement other liqueurs or wines. Ideal for Mother's Day toasts, the beverages bring bouquets -- of flavors -- to a brunch or cocktail hour.
SourceMartha Stewart Living, May 2011
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