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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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
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.
SourceMartha Stewart Living, January
For fluffier mashed potatoes, try this: After boiling and draining the spuds, return them to the pot. Stir over low heat for several minutes, until all the moisture has evaporated, and then mash as usual.
SourceMartha Stewart Living, November 2007
Once the lamb has finished cooking, let it rest for at least 10 minutes (this will allow the juices to redistribute).
1. Hold Two Rib Bones
To slice each rack into chops, hold the ends of two neighboring rib bones upright at one end of the rack.
2. Cut Between the Ribs
SourceMartha Stewart Living, December 2010
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