When you're looking for a cool, healthy treat, think granita. Then take a shortcut and enjoy this easy version. The refreshing dessert is typically made by freezing a mixture of sugar, water, and flavorings and scraping it often as ice crystals form. This variation calls for just one ingredient and no scraping. Freeze any juice -- we used grapefruit -- in an ice cube tray; pliable silicone ones are ideal. When solid, pulse 3 to 5 cubes per serving in a food processor until shards form. Serve the granita in a pretty glass. (Or freeze it in an airtight container for a day or two.)
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Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.
SourceMartha Stewart Kids, Volume 8 2003
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
Long used in folk remedies for numerous ailments, honey can help quiet coughs. We mix it with cider vinegar, which some say also soothes throats.
Mix 2 parts honey and 1 part cider vinegar (we like Bragg's Organic). Heat in microwave or on stove until warm. Sip it slowly, reheating as needed.
SourceMartha Stewart Living, January 2010
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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