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  1. Lighter Than Air Mashed Potatoes

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    For fluffier mashed potatoes, try this: After boiling and draining the spuds, return them to the pot. Stir over low heat for several minutes, until all the moisture has evaporated, and then mash as usual.

    Source
    Martha Stewart Living, November 2007
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  2. How-To

    Potato Salad

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    Potatoes make satisfying side dishes in all seasons, summer included. What would a picnic be without potato salad? Opinions on which ingredients are essential to potato salad can vary (maybe your must-include is hard-cooked egg, or diced onion, or sweet pickle relish). Regardless, the starting point must be a basic recipe that promises a good outcome every time. My stripped-down method does just that -- all the salad needs are creative additions to make it your own.

    Source
    Everyday Food, June 2007
  3. Yogurt on a Stick

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    A container of yogurt transformed into an ice pop isn't just a yummy treat for kids -- its lid can catch messy drips. Open a 6-ounce container of fruit yogurt; drain excess liquid, and stir. Add a couple of teaspoons of berries and granola on top, pressing into yogurt a bit. Cut a slit in the lid, just large enough to insert a large craft stick. Put lid back on; insert stick halfway into yogurt. Freeze at least 5 hours. To unmold, dip cup into bowl of warm water.

    Source
    Martha Stewart Kids, 2004
  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. How-To

    Crisp Muffin Wrappers

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    These crisp parchment paper wrappers give muffins and cupcakes a festive air -- and they keep the baked goods from sticking to the pan, too.

    Muffin Wrappers How-To 

    1. Cut 5-inch square pieces of parchment. 

    2. Spray a muffin tin with vegetable oil cooking spray to hold parchment in place. 

    3. Place 1 piece of parchment into 1 cup of the tin, pressing along folds to crease. Repeat with other cups and parchment pieces. 

    4. Scoop batter into cups, and bake.

    Source
    Martha Stewart Living, June 2009
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