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  1. Blueberry, Strawberry, and Mint Icings

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    Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.

    Make-Ahead Tips
    The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.

    Source
    Martha Stewart Living, May 2010
    More Bright Ideas
  2. Easy Goat Cheese Appetizer

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    Be ready when friends stop by -- or make a family dinner more special -- with this warm, hearty appetizer made from grocery store ingredients that keep for weeks. Break 8 to 12 ounces of marinated goat cheese or feta into large chunks, place in a small ovenproof dish, and bake at 325 degrees for 15 to 20 minutes until golden brown. Remove the dish from the oven, drizzle with olive oil, and garnish with fresh thyme (if desired) and 1/2 teaspoon whole pink peppercorns. Serve with sliced baguette or crackers.

     

    Source
    Martha Stewart Living, January 2006
  3. Snow-Globe Cookies

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    Stunning cookies like these are usually decorated with a piping bag, but in-house stylist Dani Fiori came up with a simpler way: plastic squeeze bottles. 

    Bottles with wide tips are best for outlining and "flooding" areas with icing; narrow ones are good for detail work.

    Get the How-To

    Source
    The Martha Stewart Show, December 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
  6. How to Keep Shrimp Cold

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    Seafood needs to be kept well chilled until the moment you cook it. 

    If you're tight on fridge space or want to bring your fish or shrimp to the grill a few minutes in advance, here's how to keep it cool: Fill a shallow pan with ice. Cover with plastic wrap, place the seafood on top, and cover with more wrap.

    (Give the idea a try when making our Spicy Grilled Shrimp.)

    Source
    Martha Stewart Living, June 2010
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