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.
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A true wonder of the culinary world, meringue is essentially egg whites and sugar, ingredients that undergo a miraculous transformation when infused with air. The result is a floating, billowing affair that serves as muse for countless lofty creations.
Text by Gail Monaghan; how-tos by Stephanie Fletcher
When you're looking for a cool, healthy treat, think granita. Then take a shortcut and enjoy this easy version. The refreshing dessert is typically made by freezing a mixture of sugar, water, and flavorings and scraping it often as ice crystals form. This variation calls for just one ingredient and no scraping. Freeze any juice -- we used grapefruit -- in an ice cube tray; pliable silicone ones are ideal. When solid, pulse 3 to 5 cubes per serving in a food processor until shards form. Serve the granita in a pretty glass. (Or freeze it in an airtight container for a day or two.)
SourceMartha Stewart Living, June 2009
Perfect for Rosh Hashanah: kids will be bowled over by this idea for apples and honey. Trim the top and bottom of an apple and hollow it out with a spoon or melon baller. (McIntoshes are easy to scoop.) Brush the inside with lemon juice, and fill with honey. Slice more apples for dipping.
SourceMartha Stewart Living, September 2010
Syrups made with fresh blueberries, strawberries, and mint make these pastel icings look as good as they taste. Simply stir confectioners' sugar into syrup to reach the consistency of honey. Then dip cupcake tops into icing, or pipe it onto sugar cookies.
The icing can be prepared up to two days in advance; refrigerate it in an airtight container with a damp towel or plastic wrap on the surface. Cupcakes and cookies can be iced up to a day ahead.
SourceMartha Stewart Living, May 2010
Cooking can be messy business, but your cookbooks don't have to show it. To keep one pristine -- and open to the page you're using -- just place it inside a plastic envelope from an office-supply store.
Clear horizontal envelope, 18 inches by 12 inches, $3.50, paperpresentation.com.
SourceMartha Stewart Living, February 2011
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