Blog Posts by Martha Stewart

Do your drawers look abysmal, with bundled up T-shirts and sheets all askew? Here are our easy-to-follow tips to become a folding pro.


How to Fold a T-Shirt

To learn how to fold T-shirts like an expert, download these illustrated directions. Then, lay a T-shirt horizontally and faceup in front of you with the neck on the right-hand side, and follow these easy steps.

1. Using both hands, pinch the shirt on the side opposite you at two points: (a) with one hand at the shoulder, midway between the sleeve and the neck; and (b) with the other, halfway down the shirt, parallel to your other hand.

2. While holding the two points, cross your right hand over your left, bringing the shoulder down to meet the shirt's bottom hem, and grab the hem.

3. Lift the shirt so it hangs in front of you. Uncross your arms without letting go of the shirt, and pull the fold taut as you do so.

4. Place the hanging sleeve on the work surface, and neatly drape the folded portion over

Easy, speedy, and made in a single pot: That's what we call a dinner triple threat. One way to achieve the mealtime trifecta is to use a pressure cooker, which utilizes steam and a tightly sealed lid to create a high-pressure environment that accelerates the cooking process. It's like pressing fast-forward on your favorite dishes: Most can cook in a third of the time they would need in the oven or on the stove top. That means slow-cooked dishes, such as braised short ribs or pulled pork, are possible even on a weeknight. Unlike their vintage predecessors, modern pressure cookers are very safe, thanks to mechanisms that prevent the lid from opening until all of the pressure has been released. Lighter, quick-cooking foods, such as fish or delicate vegetables, can easily overcook, so save pressure cooking for heartier fare like large cuts of meat, sturdy root vegetables, and dried beans.

How It Works
When heated, some of the liquid turns into steam in the tightly sealed pressure cooker.

Cook up an easy clam bake right on your stove top, no beach required!

• Prep Time 10 minutes
• Total Time 40 minutes
• Serves 6

Watch the video now!

Ingredients
• 1 1/4 cups dry white wine
• 6 cloves garlic, peeled
• 2 large shallots, quartered and peeled (root ends left intact)
• 1 1/2 pounds small red potatoes
• Red-pepper flakes (optional)
• 6 ears corn, shucked and halved
• 5 dozen clams, scrubbed
• 2 lemons, quartered
• 1 pound shell-on extra-jumbo shrimp (16 to 20)
• 4 tablespoons unsalted butter
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano leaves

Directions
1. In a 12-quart stockpot, bring wine and 3/4 cup water to a boil. Add garlic, shallots, potatoes, and 1/2 to 3/4 teaspoon red-pepper flakes; cover and cook 8 minutes. Add corn, clams, and lemons; cover and cook until clams have opened, 10 to 12 minutes. Add shrimp in a single layer, cover, turn off heat, and let sit until shrimp are opaque throughout, about 3 minutes.

2. Transfer

Last week we hosted the Alt Design Summit at the Martha Stewart offices here in NYC; it made for a very lively and colorful day! The day was full of design discussions, craft activities, and delicious food and drink. The office was really transformed by our amazing events team. Anduin Havens, art director for "The Martha Stewart Show," got big results with her faux-stained glass in one of the photo studios -- the effect was stunning!



Anduin used colored gels from SLD Lighting in New York City -- they supply many of the theaters in New York with lighting equipment. Gels are very sturdy but thin plastic sheets that come in dozens of translucent colors. Look at the beautiful colored light they cast on the stage.



The inspiration for this project came when Anduin was admiring this modern stained glass on the High Line park near our office.



Our office windows were a perfect fit for this project! Before buying the gels, she did a test with small samples of the gel colors from a swatch

Because I travel so much, and to so many diverse locations in many different kinds of planes and other vehicles, I have devised my own style of packing that works well and is effective. Little is left to chance, nothing gets lost or damaged, and my clothes and other items needed for the trip are protected and can usually be worn directly from the suitcase or hanging bag. I am a good packer and a successful traveler, but I hate to pack, and I tend to leave it to the last minute, even though I know the task would be better done in advance.

1. Use the Right Type of Luggage

The luggage I take is an important consideration: I use duffel-type bags for casual trips when I need lots of room for hiking or riding boots and bulky outdoor clothing. Because these bags are clumsy to carry, I have found some that have wheels, saving my back, arms, and shoulders.

For two- or three-day trips, I find I can usually get away with a carry-on duffel/handbag, a smaller messenger bag, and a

Here are the five essentials that every kitchen should be stocked with, and how to use them.


10-Inch Non-Stick Skillet

Use It For
- sautéing breaded chops and seafood
- searing fish fillets
- scrambling eggs

Easy to Clean
Use a 10- to 12-inch nonstick pan for breaded items, seafood, and eggs; you'll need less fat and spend less time cleaning up. You can also sauté meat and vegetables, but they will not caramelize as well as in a regular skillet. To preserve the coating, do not use metal utensils or place in dishwasher; soak and clean with a soft cloth and dishwashing liquid (no abrasives).

Beneath the Surface
The nonstick surface should be bonded to sturdy aluminum or stainless with an aluminum core.

Plus: Our Best Chicken Recipes



Dutch Oven

Use It
For slow-cooking pot roasts and making stews, soups, and chili.

From Stovetop to Oven
This pot has a thick bottom and sides with a snug, tight-fitting lid that traps in moisture and flavor. With the lid off, it's perfect for

You only need five ingredients to put any one of these amazing recipes on the table.



Chicken Roll-Ups with Goat Cheese and Arugula

Prep Time: 35 minutes
Total Time: 35 minutes
Serves 4

Ingredients
8 chicken breast cutlets, (about 1 1/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula (about 4 ounces), stems trimmed
3 ounces soft goat cheese, broken into small pieces
2 teaspoons olive oil

1. Preheat oven to 425 degrees. Season chicken with salt and pepper. On a clean work surface, lay cutlets flat, with smooth sides down. Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.

2. In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken.

3. Transfer skillet to oven. Cook until chicken is opaque throughout, 10 to

No ice cream maker? No worries! Everyday Food editor Sarah Carey shows you how to make vanilla ice cream that's smooth and creamy -- without any special equipment.

Watch the video

Prep Time 10 minutes
Total Time 10 minutes plus freezing
Makes 1 1/2 quarts

Ingredients
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons pure vanilla extract
• 2 tablespoons bourbon (optional)
• 2 cups cold heavy cream

Directions
1. In a medium bowl, stir together condensed milk, vanilla, and bourbon. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Cook's Note
Freeze ice cream, covered, up to 1 week.

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Plus:
60 Ice Cream Treats
Ice Cream Sundae Ideas
Basic Cooking Tips you Need to Know