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Solar System Mobile
From:
Martha Stewart
on
Wed, Mar 16 2011 12:31 PM
Thai-Style Fried Rice
From:
Martha Stewart
on
Wed, Mar 16 2011 12:30 PM
Any green vegetables you have on hand can be used in place of the bok choy. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Sneak Peek: Men Who Make Us Laugh
From:
Martha Stewart
on
Wed, Mar 16 2011 12:30 PM
Tangy-Sweet Salmon and Rice Salad
From:
Martha Stewart
on
Wed, Mar 16 2011 12:30 PM
While this recipe calls for poaching the fish, you can also roast in an oven at 350 degrees Fahrenheit for about 10 minutes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Milk Paint Terra-Cotta Pots
From:
Martha Stewart
on
Wed, Mar 16 2011 12:30 PM
Lamb Chops Bathed in Greek Herbs
From:
Martha Stewart
on
Wed, Mar 16 2011 12:29 PM
The epitome of Greek cooking, these succulent broiled lamb chops are dressed with just a few simple ingredients that pack a lot of flavor.
Potted Citronella Candles
From:
Martha Stewart
on
Wed, Mar 16 2011 12:29 PM
Stir-Fried Squid with Celery and Red Pepper
From:
Martha Stewart
on
Wed, Mar 16 2011 12:29 PM
Squid isn’t just for calamari — try this Chinese-style squid stir-fry for an affordable weeknight meal.
Frances Palmer Pottery
From:
Martha Stewart
on
Wed, Mar 16 2011 12:29 PM
Coconut Cloud Cake
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
This light, flavorful dessert, filled and topped with seven-minute frosting and coconut, is a little slice of heaven.
Classic Angel Food Cake
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Classic Angel Food Cake
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Classic Angel Food Cake
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Plan ahead: Allow at least two days for the elderflower syrup to sit at room temperature before starting the cake.
Brown Sugar Angel Food Cakes
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.
Web Exclusive: How to Tie a Sari
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Web Exclusive: Gardening Q and A
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Kalustyan’s International Food Store
From:
Martha Stewart
on
Thu, Mar 10 2011 6:38 AM
Tree of Life Cauliflower
From:
Martha Stewart
on
Thu, Mar 10 2011 6:37 AM
In this elegant Indian dish from Junoon chef Vikas Khanna, cauliflower florets are cut in the shape of a tree to symbolize the interconnectedness of all things. Each head of cauliflower will produce two to three trees; to form the tree shape, cut through the cauliflower at its center peak.
Web Exclusive: Ask the Crafters
From:
Martha Stewart
on
Thu, Mar 10 2011 6:37 AM
Tellicherry Duck Breast
From:
Martha Stewart
on
Thu, Mar 10 2011 6:37 AM
Creamy coconut-milk sauce perfectly balances the sweet, spicy flavors of this classic Indian duck dish from Junoon chef Vikas Khanna.
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