Whether you're hiking in the hills or to the office, this mix makes a delicious and convenient seasonal snack. Bursting with contrasting textures and flavors -- salty pumpkin seeds, spicy ginger, crunchy almonds, chewy cranberries, rich coconut -- the blend will dazzle your taste buds. It makes a great gift, too.
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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
Once you've done a bit of trimming, these odd-looking vegetables are actually a cinch to steam. Serve them with one or more of our dipping sauces.
1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.
2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).
SourceEveryday Food, Volume 12 May 2004
Folks enjoy this satisfying Louisiana gumbo during winter, particularly when they're trying to recover from months of rich holiday foods. Each cook has his or her preferred version. I like mine with a small amount of meat added for flavoring, and I love the combo of collards and mustard greens. The story goes that for each type of green in it, a new friend will be made in the coming year, so feel free to throw some of your favorite greens into the pot and make some more friends!
Text by Emeril Lagasse
SourceEveryday Food, January 2009
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.)
SourceMartha Stewart Living, June 2009
Transform a basic white platter (this one's from cb2.com) into a cheese board for your next party.
For the best balance and presentation, choose cheeses with a range of appearances, flavors, and textures. We added pistachios, fruit, and fig cake.
SourceMartha Stewart Living, July 2009
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