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  1. Botanical Canapes

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    A minimalist motif gives these canapes maximum charm: Thinly sliced scallions and snipped chives make stems for salmon-caviar blooms. Spread plain or smoked-salmon cream cheese onto soft white sandwich bread. Trim to desired shape, and arrange the chives and roe into single stems or a field of flowers.

    Fishing for Caviar
    Salmon caviar, or roe, is a luminous bright orange and tastes of the sea. A relatively inexpensive type of caviar, it can be found at specialty-food stores or ordered from russanddaughters.com.

    Source
    Martha Stewart Living, April 2010
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  2. Pretzel Sparklers

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    Like most sparklers, these are extinguished after a short while -- with several large bites. To make two dozen, place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

     

     

    Source
    Martha Stewart Kids, Volume 8 2003
  3. Pasta Skeletons

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    Kids can bone up on anatomy and create a fun Halloween decoration at the same time when they make a skeleton out of noodles. With an illustration of a skeleton as a guide, they just need lots of dried pasta, white glue, and construction paper to assemble the pictures. We snapped some of the pasta in half and used alphabet-soup noodles to make labels.

    Source
    Martha Stewart Kids, Volume 15 2004
  4. Making Wontons

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    1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.

    2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.

    3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.

    4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.


    Source
    Everyday Food, Volume 31 April 2006
  5. Emeril's Gumbo Z'Herbes

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    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!

    Get the Recipe for Gumbo Z'Herbes

    Text by Emeril Lagasse

    Source
    Everyday Food, January 2009
  6. Cornbread Bites with Big Taste

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    You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations listed in the recipe below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.

    Get the Cornbread Bites Recipe

    Source
    Martha Stewart Living, April 2010
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