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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Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.
In Salad Dressings
For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.
In Side Dishes
Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.
SourceEveryday Food, December 2009
Transform a basic white platter (this one's from cb2.com) into a cheese board for your next party.
For the best balance and presentation, choose cheeses with a range of appearances, flavors, and textures. We added pistachios, fruit, and fig cake.
SourceMartha Stewart Living, July 2009
Chiffonade are shredded or finely cut vegetables or herbs, often used as garnish.
To make a chiffonade, wash and thoroughly dry leafy greens or fresh herbs, such as basil and sage. Then stack them, with the largest leaves on the bottom. Roll them up, and cut them crosswise into slivers using a sharp chefs knife. The resulting ribbons provide dishes with a potent burst of flavor. Try sprinkling a chiffonade of basil over pizza. Or prepare kale or collard greens this way (making slightly wider ribbons), and saute with olive oil.
SourceMartha Stewart Living
Classic mimosas get a fresh twist -- and a pretty, rosy hue -- when they're mixed with pink grapefruit juice instead of the usual orange juice. For each serving, pour equal parts of Champagne (or any other sparkling wine) and fruit juice (either store-bought or freshly squeezed). One bottle of Champagne will yield about eight cocktails.
SourceMartha Stewart Living, January
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