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  1. Dessert Party Favors

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    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.

    Source
    Martha Stewart Living, November 2007
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  2. Pasta Skeletons

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    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.

    Source
    Martha Stewart Kids, Volume 15 2004
  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. Gravy Tips with Joan Cusack

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    Martha answers Joan Cusack's questions about making gravy with a smooth consistency for Thanksgiving.

    Resources
    For complete step-by-step instructions, see our how-to: Making Perfect Turkey Gravy

    Source
    The Martha Stewart Show, November 2009
  5. Dessert? It's an Illusion

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    What appear to be cracked eggs are something better, or at least sweeter -- scoops of mango sorbet in chocolate shells.

    How-To
    Use a sharp paring knife to split hollow chocolate eggs, available at specialty-food stores, in half, using the seam as a guide. Use a melon baller to scoop sorbet into each shell. Serve immediately, or freeze up to 2 hours.

    Source
    Martha Stewart Living, March 2008
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