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  1. Web Exclusive: The Story Behind Cassoulet

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    Martha shares a little history about cassoulet, the hearty French stew she prepared during her primetime Christmas special, "Martha Stewart's Holiday Open House." Take a look. 

    Resources
    For more information about the Christmas special, visit the TV page.

    Source
    Martha Stewart's Holiday Open House
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  2. Jelly Curls

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    Roll out puff pastry into a rectangle, and spread a thin layer of homemade or store-bought jam on 1 half. Fold the other half over. Lightly brush with beaten egg, and sprinkle generously with sanding sugar. Slice dough into 1/2-inch strips; twist and curl each. Arrange on baking sheet, and freeze for 15 to 20 minutes. Bake at 400 degrees until golden, about 15 minutes. 

    Storage: Unbaked jelly curls can be frozen for up to 6 months.

    Source
    Martha Stewart Living, June 2010
  3. Emeril's Turkey Bolognese

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    Here's my take on the classic Italian meat sauce: I've lightened it up a bit by using turkey instead of the usual pork and beef. The flavor still shouts "Italy!" and it will delight everyone, from Italian-food traditionalists to those who are monitoring what they eat. I began making this sauce years ago, when one of my daughters swore off red meat. Now, even I'm a convert to this healthier alternative.

    Get the Recipe for Turkey Bolognese

    Text by Emeril Lagasse

    Source
    Everyday Food, March 2009
  4. 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
  5. Good Thing

    Perfectly Spiced, No Mess

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    The next time you need to season meat, poultry, or fish, use a fine sieve to do the job. Pour in the spice, hold the sieve over the food, and tap gently. The food will be evenly coated, and your hands will stay clean.

    Source
    Martha Stewart Living, February 2008
  6. Good Thing

    Veggie Bites

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    Think of it as a gift that doesn't need to be unwrapped: small slivers of vegetables usually found on a crudite platter, tied with an edible ribbon. To make each mini bunch, group thin slices of carrot, cucumber, red cabbage, pea sprouts, blanched haricots verts, and red, yellow, and orange pepper. Tie each cluster with a chive and serve alongside a tangy carrot-ginger dipping sauce.

    Source
    Martha Stewart Weddings
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