Concocted with flower-based cordials or waters, these libations supply delicate yet heady floral notes that complement other liqueurs or wines. Ideal for Mother's Day toasts, the beverages bring bouquets -- of flavors -- to a brunch or cocktail hour.
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How to use a waiter's friend, in three simple steps:
1. With the corkscrew's blade, cut the foil under the second lip of the bottle (to prevent foil from falling in).
2. Center the point of the screw on the cork, and turn firmly to anchor the worm (the spiral).
3. Turn the screw gently and firmly without pressing down, until the worm is halfway down the cork. Place the lever on the lip of the bottle, and pull up until half the cork is exposed. Turn screw again, until the worm is through the cork, and then pull until the cork is free.
SourceMartha Stewart Living, June 2010
Potatoes make satisfying side dishes in all seasons, summer included. What would a picnic be without potato salad? Opinions on which ingredients are essential to potato salad can vary (maybe your must-include is hard-cooked egg, or diced onion, or sweet pickle relish). Regardless, the starting point must be a basic recipe that promises a good outcome every time. My stripped-down method does just that -- all the salad needs are creative additions to make it your own.
SourceEveryday Food, June 2007
1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
2. With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
3. Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.
4. Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
SourceEveryday Food, Volume 31 April 2006
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!
Text by Emeril Lagasse
SourceEveryday Food, January 2009
Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute).
Cut Across the Grain
Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.
SourceMartha Stewart Living, December 2010
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