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  1. Heart-Shaped Eggs and Toast

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    Why settle for ordinary eggs and toast when you can show your love with this version? 

    Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.

    Source
    Martha Stewart Living, February 2009
    More Bright Ideas
  2. Festive Flatbread

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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.

    Festive Flatbread

    Source
    Martha Stewart Living, July 2006
  3. 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
  4. Good Thing

    Pink Mimosas

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    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.

    Source
    Martha Stewart Living, January
  5. How-To

    Carve Beef Tenderloin

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    Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute). 

    Cut Across the Grain

    Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.

    Source
    Martha Stewart Living, December 2010
  6. Good Thing

    How to Protect Cookbooks from Food Splatters

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    Cooking can be messy business, but your cookbooks don't have to show it. To keep one pristine -- and open to the page you're using -- just place it inside a plastic envelope from an office-supply store.

    Clear horizontal envelope, 18 inches by 12 inches, $3.50, paperpresentation.com.

    Source
    Martha Stewart Living, February 2011
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