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  1. 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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  2. Parfait Breakfast

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    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.

    Source
    Martha Stewart Kids, Volume 3 2002
  3. Emeril's Gumbo Z'Herbes

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    Folks enjoy this satisfying Louisiana gumbo during winter, particularly when they're trying to recover from months of rich holiday foods. Each cook has his or her preferred version. I like mine with a small amount of meat added for flavoring, and I love the combo of collards and mustard greens. The story goes that for each type of green in it, a new friend will be made in the coming year, so feel free to throw some of your favorite greens into the pot and make some more friends!

    Get the Recipe for Gumbo Z'Herbes

    Text by Emeril Lagasse

    Source
    Everyday Food, January 2009
  4. Gravy Tips with Joan Cusack

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    Martha answers Joan Cusack's questions about making gravy with a smooth consistency for Thanksgiving.

    Resources
    For complete step-by-step instructions, see our how-to: Making Perfect Turkey Gravy

    Source
    The Martha Stewart Show, November 2009
  5. Heart-Shaped Eggs and Toast

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    Why settle for ordinary eggs and toast when you can show your love with this version? 

    Using a 3-inch heart-shaped cookie cutter, remove the center of a thick slice of bread, and toast it. Melt 1 1/2 teaspoons butter in a small skillet over medium heat. Place bread slice in skillet, and cook until underside is lightly browned. Add another 1 1/2 teaspoons butter, and flip bread. Fit cookie cutter, coated with cooking spray, in bread's cutout heart, and crack an egg into cutter. Cover skillet, and cook until egg is set, 2 to 3 minutes. Use tongs to remove cutter. Serve with toasted heart for dipping into yolk.

    Source
    Martha Stewart Living, February 2009
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