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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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.
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).
SourceEveryday Food, Volume 12 May 2004
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.
SourceMartha Stewart Living, February 2008
Repeat after us: No more soggy salads for lunch. Here's how to pack healthful ingredients so they stay fresh, crisp, and cool. Arrange the heaviest items (we used chickpeas, sugar snap peas, cucumbers, carrots, and tomatoes) into a storage container first; then tuck in a small container of dressing and add lettuce on top. Place the whole thing in an insulated lunch sack with a cold pack. When hunger strikes, pour on the dressing, shake gently, and enjoy.
Tellfresh Screw-Top Food Storage, 1 liter, $4, containerstore.com.
SourceMartha Stewart Living, August 2010
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