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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Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.
Text by Emeril Lagasse
SourceEveryday Food, March 2009
Once you've done a bit of trimming, these odd-looking vegetables are actually a cinch to steam. Serve them with one or more of our dipping sauces.
1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.
2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).
SourceEveryday Food, Volume 12 May 2004
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.
SourceEveryday Food, Volume 9 March/April 2003
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations listed in the recipe below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
SourceMartha Stewart Living, April 2010
Seafood needs to be kept well chilled until the moment you cook it.
If you're tight on fridge space or want to bring your fish or shrimp to the grill a few minutes in advance, here's how to keep it cool: Fill a shallow pan with ice. Cover with plastic wrap, place the seafood on top, and cover with more wrap.
(Give the idea a try when making our Spicy Grilled Shrimp.)
SourceMartha Stewart Living, June 2010
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