Leftover dessert doubles as guest favors when packaged in boxes that are as pretty as, well, pie. Photocopy template at 400 percent; trace onto card stock. Cut out the image with scallop scissors along scalloped edges and regular scissors on solid lines. With a straightedge and a bone folder, score paper along dotted lines. Fold along scored lines, and secure tabs with double-sided tape. Line box with parchment paper, place a slice inside, and tie on a tag.
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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
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
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.
SourceMartha Stewart Living, June 2009
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