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  1. Fourth of July Cupcakes

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    They may not sparkle or explode, but these cupcakes are just the thing for your Fourth of July celebration. Bake cupcakes in foil cups, spread them generously with white frosting, and decorate with fresh blueberries and raspberries.

     

    Source
    Martha Stewart Living, July/August 1996
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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. Herb Sachet for Cooking

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    Sachets of aromatic herbs, such as the classic bouquet garni of thyme, parsley, and bay leaves, add flavor to simmering soups, stews, stocks, and braises. But fishing these cheesecloth bundles out of the pot can be difficult. The next time you use one of the herb packets, tie a length of butcher's twine to the sachet, and then tie the loose end to one of the pot's handles. (Be sure the twine stays clear of the burner.) When the time comes, the bouquet garni will be easy to retrieve and remove.

    Source
    Martha Stewart Living, March 2009
  4. Good Thing

    Pink Mimosas

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    Classic mimosas get a fresh twist -- and a pretty, rosy hue -- when they're mixed with pink grapefruit juice instead of the usual orange juice. For each serving, pour equal parts of Champagne (or any other sparkling wine) and fruit juice (either store-bought or freshly squeezed). One bottle of Champagne will yield about eight cocktails.

    Source
    Martha Stewart Living, January
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