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.
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Prettily arranged ingredients, add flavor, and turn simple foods into edible works of art. We topped flatbread with sage leaves, sliced onion, tomatillo, and yellow tomato. (Another option is to use only an assortment of herbs.) One batch of dough yields 12 delicate slices, enough to present in a basket at the table. Save time the day of your party by making the bread a couple of days in advance and storing it in an airtight container.
SourceMartha Stewart Living, July 2006
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
When a recipe calls for sliced or diced bacon, freeze the strips for easier cutting: This way, they won't slide under the knife.
SourceMartha Stewart Living, November 2008
Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and bay leaves, add flavor to simmering soups, stews, stocks, and braises. But fishing these cheesecloth bundles out of the pot can be difficult. The next time you use one of the herb packets, tie a length of butcher's twine to the sachet, and then tie the loose end to one of the pot's handles. (Be sure the twine stays clear of the burner.) When the time comes, the bouquet garni will be easy to retrieve and remove.
SourceMartha Stewart Living, March 2009
What appear to be cracked eggs are something better, or at least sweeter -- scoops of mango sorbet in chocolate shells.
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.
SourceMartha Stewart Living, March 2008
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