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. Steaming Artichokes

    Hide

    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.

    Steaming Artichokes
    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).

    Source
    Everyday Food, Volume 12 May 2004
  3. Good Thing

    Roasted Applesauce

    Hide

    A childhood favorite grows up in this sophisticated update on applesauce, which boasts an intense caramelized flavor, thanks to a base of roasted apples. It's also an excellent way to make use of fruit left over from fall apple picking. Simply roast the whole fruit with brown sugar and butter until softened, and then use a food mill to puree and separate out the skins and seeds. Stir in your favorite spices and enjoy the sweet harvest.

    Roasted Applesauce Recipe

    Source
    Martha Stewart Living, November 2007
  4. Crisped Prosciutto

    Hide

    Prosciutto is a delightfully crisp accent for soups, pastas, and salads. Arrange the prosciutto slices on a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes. For the crunchiest texture, allow the prosciutto to cool before serving.

    Source
    Martha Stewart Living, October 2007
  5. More Food Ideas