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  1. Citrus Trick

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    To get every last drop from an overly firm lemon or lime, zap it in the microwave for 10 seconds. The heat will soften the fruit, releasing its liquid. Slice it in two. Using one hand, squeeze half (cut side against your palm) over a bowl. The seeds will collect in your hand as the juice flows into the dish.

     

    Source
    Martha Stewart Living, June 2006
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  2. All-American Burger Topping Combinations

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    Tex-Mex
    - Pepper Jack cheese
    - Salsa
    - Guacamole or sliced avocado
    - Sliced white onion
    - Sliced pickled jalapenos

    West Coast
    - Soft goat cheese
    - Garlic mayonnaise
    - Flat-leaf spinach
    - Sprouts
    - Sliced cucumber
    - Sliced red onion

    Southern
    - Barbecue sauce
    - Coleslaw or shredded cabbage
    - Sweet pickles or pickle relish
    - Cooked bacon

    Source
    Everyday Food, July/August 2007
  3. Festive Flatbread

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    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.

    Festive Flatbread

    Source
    Martha Stewart Living, July 2006
  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. How-To

    Avoid Soggy Salads

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    Repeat after us: No more soggy salads for lunch. Here's how to pack healthful ingredients so they stay fresh, crisp, and cool. Arrange the heaviest items (we used chickpeas, sugar snap peas, cucumbers, carrots, and tomatoes) into a storage container first; then tuck in a small container of dressing and add lettuce on top. Place the whole thing in an insulated lunch sack with a cold pack. When hunger strikes, pour on the dressing, shake gently, and enjoy.

    Tellfresh Screw-Top Food Storage, 1 liter, $4, containerstore.com.

    Source
    Martha Stewart Living, August 2010
  6. 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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