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2. How Martha Stewart preserves her summer tomatoes - AOL

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   Wash and drain the tomatoes, then score a shallow X in the bottom of each tomato. Blanch the tomatoes in a pot of boiling water — just long enough for the skins to soften and loosen, about 30 ...

3. Martha Stewart’s Brioche Stuffing Is ‘Definitely a Must for ...

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   Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes

4. This Is Martha Stewart’s Favorite Butter for Baking - AOL

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   According to the entertaining expert and founder of Martha Stewart Living Omnimedia, she used 100 eggs, 14 pounds of pecan halves, 60 ounces of pumpkin purée, 11 jars of corn syrup, and, very ...

5. Roma tomato - Wikipedia

   en.wikipedia.org/wiki/Roma_tomato

   While Roma is an open-pollinated variety, in general it is not considered an heirloom tomato. Maturing in under three months, the plant itself grows to 1 metre (39 inches) in height and the single fruit weighs about 60 grams (2.1 ounces). [4] Roma tomatoes are one of the best varieties for canning due to their lower water content. [5]

6. Martha Stewart Taps into America's Love Affair with Crafting ...

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7. The Buttery, Boozy Treats That Are One of Martha Stewart's ...

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8. The Best Buttermilk Substitutes You May Already Have In Your ...

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   Originally, buttermilk was the liquid by-product from churning butter. Because of how we make butter in the U.S. today, most buttermilk found in stores is 'cultured buttermilk,' which comes from ...

9. Every Home Baker Should Know How to Soften Butter Quickly - AOL

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   Softened butter is somewhere in between cold butter and melted butter. It’s the ideal temperature for creaming with sugar and it’ll whip up nicely for any type of frosting or batter.