8 Tricks To Wedding Dress Shopping In NYC!

Wedding dress shopping is a high-stakes, emotionally-charged, tulle-filled mess of fun and frustration. After 3 months, 8 salons and about 65 dresses I said "heck, yes!" to my dream dress (don't worry, not the one pictured). Now I'm sharing the 7 eye-opening tricks I picked up along the way with Martha Stewart Weddings, which is a whole other dream come true...

DIY Boozy Bridesmaid Proposal

Planning the perfect bridesmaid proposal doesn't have to be elaborate. If a typical girls-night-in involves a pitcher of margaritas and a marathon of The Bachelorette, this is the DIY proposal idea for you! I mean, nothing puts you in the wedding "spirit" quite like tequila...

Simple Supper: Springy Carrot Vichyssoise (Cold Potato-Leek Soup)!

Good morning, lovely friends! Tell me about your Easter. Did you do anything special to celebrate? Boyfriend and I spent the day with my family—mom threw a big ol' Easter lunch! 

To my surprise, my mama traded in her go-to spring classics for a new selection of recipes this year. My favorite was this creamy Carrot Vichyssoise, which she set out in dainty demitasse cups. How beautiful is that!? The recipe's from the July/Aug '97 issue of Martha Stewart Living and it couldn't be simpler (you can make it the night before a party, then portion/garnish it right before serving). I'm definitely going to serve this to dinner guests this spring with a pile of snipped chives on top. Oo! Or maybe chive blossoms (love those)! Okay, here's how you make it...

CARROT VICHYSSOISE

(recipe from July/Aug '97 issue Martha Stewart Living)

SERVES: 6

3 large leeks (1 1/2 pounds), white and light-green parts trimmed

1 medium clove garlic minced

4 small Yukon Gold potatoes (1 1/2 pounds), peeled

5 carrots (9 ounces), peeled

2 1/2 cups low-sodium chicken broth

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

2 cups whole milk

3 tablespoons snipped fresh chives

Olive-oil cooking spray

1.Coarsely chop leeks; place in bowl of cold water. Let stand 5 minutes to rid them of dirt and sand; lift out of water; drain in colander.

2. Spray bottom of small stockpot with olive-oil spray; place over low heat. Add leeks and garlic; cover and cook, stirring occasionally, until leeks are wilted, about 12 minutes.

3. Cut 2 potatoes into small chunks; add to leeks. Slice 3 carrots into 1/4-inch-thick rounds; add to vegetables along with stock, salt, pepper, and 2 cups water. Cover partially, raise heat to high, and bring to a boil. Reduce heat to medium low; cook until vegetables are tender, 15 to 20 minutes. Remove from heat, stir in milk, and puree in blender until smooth. Let stand until cool; refrigerate until cold.

4. Meanwhile, finely julienne remaining 2 potatoes and 2 carrots; place in a small pot of boiling water. Boil until just tender, 2 to 3 minutes. Drain; transfer to ice-water bath until cool. Drain; add carrots and potatoes to pureed soup. To serve, divide soup among six bowls, and garnish each with snipped chives.

New Favorite Recipe: Martha Stewart's No-Knead Dinner Rolls!

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How comfortable are you with yeast-raised recipes? I'll be completely honest, I still panic. Even though I've done it hundreds of times, I always end up Google Image-ing "What should foamy yeast look like?" just to be sure it's okay. What a boob.

Martha Stewart's No-Knead Roll recipe has finally boosted my confidence, though! The procedure is surprisingly streamline (just let the dough rise in the fridge overnight, then for 45 minutes in a warm place right before baking) and the rolls turn out super buttery and delicious. If you're looking for an easy homemade dinner roll recipe, this is it...


MARTHA STEWART'S NO-KNEAD ROLLS
MAKES: 12

• 3 tablespoons granulated sugar
• 1 cup warm water (110˚ to 115˚)
• 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
• 3 cups all-purpose flour (spooned and leveled), divided
• 1 1/2 teaspoons fine salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled, plus more for brushing
• Cooking spray
• Coarse salt
• 
  
• 1. In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
  2. Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.
  3. Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.