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  1. Cinco de Mayo Fruit Cup

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    Sweet meets heat in these colorful fruit cups inspired by a popular Mexican street-food snack. With a squeeze of lime juice and a dusting of chili powder, slices of papaya, cantaloupe, mango, watermelon, and pineapple take on a new depth of flavor. They're a cinch to make for any celebration.

    Individual portions of fruit are easy to serve and eat. Clear old-fashioned glasses (Crate & Barrel) show off the sherbet-y shades.

    Watch the Video

    Source
    Martha Stewart Living, May 2010
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  2. Cricut Cake Decorations

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    Martha likes to decorate sweet treats for special occasions with edible designs made with the Cricut Cake machine.

    The easy-to-use machine uses stainless steel blades to create professional-looking embellishments in minutes. Just choose a design and a size, and press "cut."

    Resources
    For more information, visit hsn.com.

    Source
    The Martha Stewart Show, September 2010
  3. Cuban Influence

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    The Cuban sandwich -- the classic combination of roast pork, ham, and cheese -- was once the province of humble Cuban coffee shops. 

    Now, high-end chefs are getting into the act. One of the best new versions is by Tom Valenti of New York City's West Branch and Ouest. He uses ciabatta -- grilled so it's crunchy yet soft -- along with provolone cheese, peperoncini, pulled pork, and bread-and-butter pickles to create a perfect balance of hot, sour, spicy, and sweet. 

    Plus, it's a great way to use leftover Easter ham.

    Get the Recipe for the Cuban Panini

    Source
    Martha Stewart Living, April 2009
  4. Easy Goat Cheese Appetizer

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    Be ready when friends stop by -- or make a family dinner more special -- with this warm, hearty appetizer made from grocery store ingredients that keep for weeks. Break 8 to 12 ounces of marinated goat cheese or feta into large chunks, place in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and 1/2 teaspoon whole pink peppercorns. Serve with sliced baguette or crackers.

     

    Source
    Martha Stewart Living, January 2006
  5. What Is Dulce de Leche?

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    The name of this caramel-like confection, from Argentina and Uruguay, loosely translates to "milk candy": In a traditional process, sugar and milk are cooked over low heat for hours, until the mixture becomes thick and golden. Make your own dulce de leche, or find it in the international aisle or a Latin-foods market. It's great spread on toast, drizzled over tropical fruit such as mango, used as a dip for apple slices, or whipped into butter and spread on cornbread.

    Source
    Everyday Food, November 2010
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