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.
More Bright Ideas
If you let them, your kids would eat ice-cream sundaes for breakfast. Offer them the next best thing: sundaes made with yogurt, cereal, granola, and fresh fruit layered in tall sundae glasses and eaten with long spoons. For special occasions, such as the morning after the big slumber party, lay out a parfait buffet and let kids make their own.
SourceMartha Stewart Kids, Volume 3 2002
The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops.
Now, high-end chefs are getting into the act. One of the best new versions is by Tom Valenti of New York City's West Branch and Ouest. He uses ciabatta -- grilled so it's crunchy yet soft -- along with provolone cheese, peperoncini, pulled pork, and bread-and-butter pickles to create a perfect balance of hot, sour, spicy, and sweet.
Plus, it's a great way to use leftover Easter ham.
SourceMartha Stewart Living, April 2009
Small sugar pumpkins make seasonally appropriate bowls for hearty servings of robust stew. The pumpkins are hollowed and baked before being filled. Intense heat concentrates the vegetable's sugars, bringing out its natural sweetness -- so you can enjoy its rich, dense flesh as you spoon out your stew. White beans, red pearl onions, baby peas, and turkey sausage make up the deep-flavored mix.
SourceMartha Stewart Living, October 2006
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
More Food Ideas