Instead of watering down your drink with ice cubes that are destined to melt, give the entire vessel its own ice bucket. Slip one glass container inside another (we found these multipurpose cylinders at a floral-supply shop, jamaligarden.com), and put the ice between them. The effect is dramatic and guarantees that your punch retains its punch.
More Bright Ideas
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.
SourceMartha Stewart Living, July 2006
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
More Food Ideas