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  1. How to Keep Shrimp Cold

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    Seafood needs to be kept well chilled until the moment you cook it. 

    If you're tight on fridge space or want to bring your fish or shrimp to the grill a few minutes in advance, here's how to keep it cool: Fill a shallow pan with ice. Cover with plastic wrap, place the seafood on top, and cover with more wrap.

    (Give the idea a try when making our Spicy Grilled Shrimp.)

    Source
    Martha Stewart Living, June 2010
    More Bright Ideas
  2. Kitchen Tip: DIY Steamer

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    You don't need special equipment to cook healthy veggies for dinner -- a heatproof sieve or colander is a perfectly good substitute for a steamer basket. Pick one that fits along the rim of a saucepan. Fill the pan with an inch of water, and bring to a gentle boil. Place cut-up vegetables in the sieve (don't overload it), and cover the pan. Cooking times will vary depending on what you're steaming. In general, when vegetables, such as broccoli and green beans, are crisp-tender and bright in color, or when potatoes can be easily pierced, they're done.

    Source
    Everyday Food, January 2009
  3. Snow-Globe Cookies

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    Stunning cookies like these are usually decorated with a piping bag, but in-house stylist Dani Fiori came up with a simpler way: plastic squeeze bottles. 

    Bottles with wide tips are best for outlining and "flooding" areas with icing; narrow ones are good for detail work.

    Get the How-To

    Source
    The Martha Stewart Show, December 2009
  4. Asparagus

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    Asparagus is best cooked the day it's purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel, and place in a paper bag; store in crisper. Or stand the bundled stalks in a bowl with about an inch of water.

    Although many people believe that thinner asparagus spears are more tender than thicker ones, thick spears are actually just as tender. If the asparagus stems are tough, remove the outer layer with a vegetable peeler.

    Source
    Everyday Food, Volume 9 March/April 2003
  5. Herb Sachet for Cooking

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    Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and bay leaves, add flavor to simmering soups, stews, stocks, and braises. But fishing these cheesecloth bundles out of the pot can be difficult. The next time you use one of the herb packets, tie a length of butcher's twine to the sachet, and then tie the loose end to one of the pot's handles. (Be sure the twine stays clear of the burner.) When the time comes, the bouquet garni will be easy to retrieve and remove.

    Source
    Martha Stewart Living, March 2009
  6. Basil-Infused Olive Oil

    Martha Stewart Living, June 2006

    Garden-grown basil can pile up fast. Here's a good use for it: basil-flavored oil, delicious on salads or drizzled over baguette slices topped with ricotta cheese. To make it, blanch 1 cup of basil leaves and blend them in a food processor with 1/2 cup olive oil and a pinch of salt. Pour the mixture through a fine-mesh strainer lined with a coffee filter. Refrigerate in an airtight container for up to a week.

    Comments (1)

    • jshield 22 Aug, 2010

      I always look for easy ways to offer appetizers. The idea of infusing basil into olive oil is simple. I took the basil and let it sit as directed.What I found was that this delicious basil olive oil was fantastic with just a little red pepper flakes sprinkled in.Get great italian bread n cut it into chunks, pour your oil into a pretty saucer, and now you have the makings of a great dipping sauce.
      Everyone at my party loved it AND continued to eat it after the dinner was served.

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