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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. 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. Gravy Tips with Joan Cusack

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    Martha answers Joan Cusack's questions about making gravy with a smooth consistency for Thanksgiving.

    Resources
    For complete step-by-step instructions, see our how-to: Making Perfect Turkey Gravy

    Source
    The Martha Stewart Show, November 2009
  4. Crisped Prosciutto

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    Prosciutto is a delightfully crisp accent for soups, pastas, and salads. Arrange the prosciutto slices on a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes. For the crunchiest texture, allow the prosciutto to cool before serving.

    Source
    Martha Stewart Living, October 2007
  5. Peach-Shaped Sorbet

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    Surprise guests with sorbet masquerading as a favorite summer fruit. Mango sorbet has a particularly convincing color. 

    Scoop it into a dish, and top with a clove and lemon verbena leaves. Small mint or basil leaves also work well.

    Source
    Martha Stewart Living, July 2009
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