Create an hors d'oeuvre centerpiece that recalls a vegetable patch. Buy a large, deep galvanized-metal planter from a garden-supply center, line the bottom with sprouts, and pour in enough water to moisten them. Arrange vegetables, such as cherry tomatoes, carrots, radishes, asparagus, and cauliflower, in sections inside the container, varying the colors. Serve immediately with herb dip, or cover with moist paper towels and refrigerate up to 2 hours.
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Follow this guide to determine how much to buy. The primary rule: Buy plenty. You can use it later or return unopened bottles (check store policy before making your purchase).
Item and Quantity
Wine: One bottle per two people per hour
Beer: Two per person per hour
Spirits: One bottle per five people per hour
Mixers: Three bottles for each bottle of alcohol
Ice: At least one pound per person per hour
SourceMartha Stewart Living, November 2009
For a splash of style, adorn your table with autumn's brightest accessories: vivid fall leaves. Simply clip sprays of young leaves from a tree in your yard (ours are from a maple). Arrange the clippings at each place setting, and top with transparent glass plates. Come dinnertime, you'll be basking in the oohs and aahs of your guests.
SourceMartha Stewart Living, October 2007
It's a cheese board; it's a centerpiece; it's a place to corral cocktail garnishes. It's a basic white platter (this one's from cb2.com), the most versatile item in your cupboard.
Float flowers like these peonies in small bowls, and arrange them with votive candles for a quick, modern centerpiece. On a long table, you can place a few platters down the middle.
SourceMartha Stewart Living, July 2009
Shake things up with a dish that's distinctive but doesn't abandon traditional flavors: fall-foliage lasagna. The secret? Pasta colored with beet and carrot puree, and shaped with cookie cutters.
Your caterer can incorporate these tricks into her recipe; we layered fresh ricotta cheese between beet and carrot pastas, which were cooked, then sauteed in -- and drizzled with -- a brown-butter and sage sauce. The combination is hard to, ahem, beet.
SourceMartha Stewart Weddings, Fall 2009
Many brides save their bouquets, but dried flowers can look a tad Miss Havisham. Instead, turn the ribbon used for the stems into a keepsake by having your vows printed on it. Email a JPG image of calligraphed or typed text to Masterstroke Canada; they'll put the words onto ribbon using a thermal-transfer technique.
SourceMartha Stewart Weddings
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