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  1. Pasta Skeletons

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    Kids can bone up on anatomy and create a fun Halloween decoration at the same time when they make a skeleton out of noodles. With an illustration of a skeleton as a guide, they just need lots of dried pasta, white glue, and construction paper to assemble the pictures. We snapped some of the pasta in half and used alphabet-soup noodles to make labels.

    Source
    Martha Stewart Kids, Volume 15 2004
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  2. All-American Burger Topping Combinations

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    Tex-Mex
    - Pepper Jack cheese
    - Salsa
    - Guacamole or sliced avocado
    - Sliced white onion
    - Sliced pickled jalapenos

    West Coast
    - Soft goat cheese
    - Garlic mayonnaise
    - Flat-leaf spinach
    - Sprouts
    - Sliced cucumber
    - Sliced red onion

    Southern
    - Barbecue sauce
    - Coleslaw or shredded cabbage
    - Sweet pickles or pickle relish
    - Cooked bacon

    Source
    Everyday Food, July/August 2007
  3. Emeril's Gumbo Z'Herbes

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    Folks enjoy this satisfying Louisiana gumbo during winter, particularly when they're trying to recover from months of rich holiday foods. Each cook has his or her preferred version. I like mine with a small amount of meat added for flavoring, and I love the combo of collards and mustard greens. The story goes that for each type of green in it, a new friend will be made in the coming year, so feel free to throw some of your favorite greens into the pot and make some more friends!

    Get the Recipe for Gumbo Z'Herbes

    Text by Emeril Lagasse

    Source
    Everyday Food, January 2009
  4. Crisped Prosciutto

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    Prosciutto is a delightfully crisp accent for soups, pastas, and salads. Arrange the prosciutto slices on a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes. For the crunchiest texture, allow the prosciutto to cool before serving.

    Source
    Martha Stewart Living, October 2007
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