Some holiday parties require every serving dish you own -- and then some. Improvise a bread basket with a large rectangular cloth napkin or dish towel, preferably starched linen (the stiffer the fabric, the better it will hold its shape). Lay the fabric horizontally on a table. Fold the longer side up, slightly more than halfway. Fold the top half down in the same way, so the two edges overlap by an inch. Turn it over, and fold the shorter sides in to meet. For extra security, pin in place. Flip over again, and place rolls or a sliced loaf into the opening.
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When scraps of dough get left behind after cookies hit the oven, turn them into a quick and tasty "streusel" topping for other baked goods, says pastry chef Chris Broberg.
Form the extra raw cookie dough into a ball and freeze. Then, simply grate the frozen dough with a box grater over muffins, coffee cakes, cobblers, or other sweet treats.
Here's another idea: Instead of freezing the dough, try baking the leftover dough strips then crushing them up to use as a crunchy topping for ice cream sundaes.
SourceThe Martha Stewart Show
If you let them, your kids would eat ice-cream sundaes for breakfast. Offer them the next best thing: sundaes made with yogurt, cereal, granola, and fresh fruit layered in tall sundae glasses and eaten with long spoons. For special occasions, such as the morning after the big slumber party, lay out a parfait buffet and let kids make their own.
SourceMartha Stewart Kids, Volume 3 2002
Once you've done a bit of trimming, these odd-looking vegetables are actually a cinch to steam. Serve them with one or more of our dipping sauces.
1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.
2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).
SourceEveryday Food, Volume 12 May 2004
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.
SourceMartha Stewart Living, August 2010
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