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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If you let them, your kids would eat ice-cream sundaes for breakfast. Offer them the next best thing: sundaes made with yogurt, cereal, granola, and fresh fruit layered in tall sundae glasses and eaten with long spoons. For special occasions, such as the morning after the big slumber party, lay out a parfait buffet and let kids make their own.
SourceMartha Stewart Kids, Volume 3 2002
Make a berry filling. Cut out 2 circles of puff pastry (any size); freeze for 15 minutes. Cut slits across surface of 1 piece. Spread berry filling onto remaining dough, leaving 1/2-inch border.
Place slit dough on top of filling; adhere to bottom piece of dough with beaten egg. Brush top with egg, and sprinkle with sanding sugar. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Bake at 400 degrees until golden, about 15 minutes.
SourceMartha Stewart Living, June 2010
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.
SourceMartha Stewart Kids, Volume 15 2004
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
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