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  1. Asparagus

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    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.

    Source
    Everyday Food, Volume 9 March/April 2003
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  2. Kitchen Tip: DIY Steamer

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    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.

    Source
    Everyday Food, January 2009
  3. Emeril's Turkey Bolognese

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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.

    Get the Recipe for Turkey Bolognese

    Text by Emeril Lagasse

    Source
    Everyday Food, March 2009
  4. Heart-Shaped Appetizers

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    Dining at home this February 14? For a romantic prelude or finale to the meal, serve dried Calimyrna figs. When cut lengthwise, they look like little hearts. They're a sweet complement to cheeses, crusty breads, and salads. An added benefit: Figs are packed with nutrients, such as iron and potassium, which helps lower blood pressure.

    Source
    Martha Stewart Living, February 2008
  5. Lighter Than Air Mashed Potatoes

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    For fluffier mashed potatoes, try this: After boiling and draining the spuds, return them to the pot. Stir over low heat for several minutes, until all the moisture has evaporated, and then mash as usual.

    Source
    Martha Stewart Living, November 2007
  6. Blueberry, Strawberry, and Mint Icings

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    Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.

    Make-Ahead Tips
    The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.

    Source
    Martha Stewart Living, May 2010
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