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.
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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."
For more information, visit hsn.com.
SourceThe Martha Stewart Show, September 2010
Make a berry filling. Cut out 2 circles of puff pastry (any size); freeze for 15 minutes. Cut slits across surface of 1 piece. Spread berry filling onto remaining dough, leaving 1/2-inch border.
Place slit dough on top of filling; adhere to bottom piece of dough with beaten egg. Brush top with egg, and sprinkle with sanding sugar. Transfer to a rimmed baking sheet, and freeze for 15 minutes. Bake at 400 degrees until golden, about 15 minutes.
SourceMartha Stewart Living, June 2010
One, two, and you're through: easy main dishes to add to your weeknight meal repertoire.
Penne with Grape Tomatoes and Mozzarella
Farfalle with Smoked Salmon and Cream Cheese
Fettuccine with Spinach Pesto
Whole-Wheat Spaghetti with Vegetables and Peanut Sauce
Beef Tortellini with Arugula and Sun-Dried Tomatoes
SourceEveryday Food, March 2007
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
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.
SourceMartha Stewart Living, February 2009
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