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.
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Make a berry filling. Cut out 2 circles of puff pastry (any size); freeze for 15 minutes. Cut slits across surface of 1 piece. Spread berry filling onto remaining dough, leaving 1/2-inch border.
Place slit dough on top of filling; adhere to bottom piece of dough with beaten egg. Brush top with egg, and sprinkle with sanding sugar. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Bake at 400 degrees until golden, about 15 minutes.
SourceMartha Stewart Living, June 2010
Give a Bloody Mary lover a batch of delectable homemade dilly beans. The spicy, pickled green beans make a tasty, unexpected garnish (and are equally enjoyable on their own).
Add two types of flavored nuts -- spicy almonds and smoky cashews -- for serving alongside. Finish the gifts with simple paper toppers (round for the beans and wide bands for the nuts) secured with twine.
Martha answers Joan Cusack's questions about making gravy with a smooth consistency for Thanksgiving.
For complete step-by-step instructions, see our how-to: Making Perfect Turkey Gravy
SourceThe Martha Stewart Show, November 2009
Perfect for Rosh Hashanah: kids will be bowled over by this idea for apples and honey. Trim the top and bottom of an apple and hollow it out with a spoon or melon baller. (McIntoshes are easy to scoop.) Brush the inside with lemon juice, and fill with honey. Slice more apples for dipping.
SourceMartha Stewart Living, September 2010
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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