No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

  1. Good Thing

    Hulling Strawberries

    Hide

    Use a grapefruit knife to hull strawberries. The curved blade will cut away the stems smoothly while leaving most of the fruit intact.

    Source
    Martha Stewart Living, April 2008
    More Bright Ideas
  2. Cuban Influence

    Hide

    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.

    Get the Recipe for the Cuban Panini

    Source
    Martha Stewart Living, April 2009
  3. Cinco de Mayo Fruit Cup

    Hide

    Sweet meets heat in these colorful fruit cups inspired by a popular Mexican street-food snack. With a squeeze of lime juice and a dusting of chili powder, slices of papaya, cantaloupe, mango, watermelon, and pineapple take on a new depth of flavor. They're a cinch to make for any celebration.

    Individual portions of fruit are easy to serve and eat. Clear old-fashioned glasses (Crate & Barrel) show off the sherbet-y shades.

    Watch the Video

    Source
    Martha Stewart Living, May 2010
  4. How-To

    Crisp Muffin Wrappers

    Hide

    These crisp parchment paper wrappers give muffins and cupcakes a festive air -- and they keep the baked goods from sticking to the pan, too.

    Muffin Wrappers How-To 

    1. Cut 5-inch square pieces of parchment. 

    2. Spray a muffin tin with vegetable oil cooking spray to hold parchment in place. 

    3. Place 1 piece of parchment into 1 cup of the tin, pressing along folds to crease. Repeat with other cups and parchment pieces. 

    4. Scoop batter into cups, and bake.

    Source
    Martha Stewart Living, June 2009
  5. More Food Ideas