Martha Stewart: How to make a dumb stoop smart

Q: My new house has a cement stoop. How can I give it a prettier look?

A: That can be changed easily. You can cover the top of the stoop in bluestone, with brick on the sides. Or you can leave the cement on the sides and frame the stoop with two boxwood bushes, laying bluestone just on top.

When I was living in Westport, Conn., the steps by the backdoor were very plain. I found a giant piece of bluestone and put it down outside my door; a good stonemason can do this for you. It was nice and durable: There's nothing you can do to harm 2-inch-thick bluestone.

Q: Why do you brine a turkey?

A: Brining helps keep meats plump and juicy. It works best for dry-heat cooking methods, such as roasting and grilling.

Brine is basically a solution of salt and water, but you can add other things to it, including sugar, garlic, lemon rind, herbs or spices. The meat soaks in brine, whether for an hour or a couple of days. Once the meat is cooked, it will remain juicier and more flavorful from the trapped liquids than it would have been otherwise. Make sure the turkey is thawed completely or the flesh will not be able to absorb the liquid.

Some of the brine recipes that you find are too salty, so be very careful. I think a flavorful brine works better than an especially salty one, so add citrus, herbs or other ingredients to it. But if you have a freshly killed turkey, you do not have to brine it. Just cook it and it will be very succulent.

Q: What is the best way to store a loaf of freshly baked bread? The ones I buy seem to go stale overnight.

A: Keep the bread in its paper bag and slip that into a larger cloth bag or wrap it in plastic. The bags I buy are long enough for baguettes and can be sealed with a twist tie. Fresh Italian or French bread generally does not last longer than one day unless you freeze it.

When you take the bread out of the freezer, leave it wrapped until it comes to room temperature. Once it has defrosted, heat it in the oven for a few minutes.

Q: I just made plain yogurt and want to try different flavors. Do I add them during the fermentation process?

A: Just make your yogurt and chill it. When you serve it, spoon raspberry jam, honey or blueberry sauce on top - whatever you choose to flavor it with. I love it just plain with a spoonful of fresh applesauce or beautiful, thick, local honey.

Q: Can I make individual beef Wellingtons ahead of time for a party?

A: You can do nearly all the preparation a day in advance, but don't wrap the meat; the dough might get soggy.

The day before, sear the beef and pile on the duxelles - a tasty mixture of mushrooms and shallots. Put everything on a parchment-lined tray, cover it and refrigerate it overnight. Roll out the puff pastry and cut it to cover each piece of beef. The next day, wrap the meat, brush on an egg wash and bake just before dinner.

Q: I purchased a set of bamboo steamers. Should I clean them with soap, as I would wash other dishes?

A: Just scrub the steamers under very hot water with a soft brush. This works well. I never use soap, because I'm cooking with them and don't want any residue. Air-dry the steamers in the kitchen.

I like to have a layer for fish and another for vegetables or other ingredients: It's a nice way to serve the food.

Questions should be addressed to Ask Martha, care of Letters Department, Martha Stewart Living, 601 West 26th Street, 9th floor, New York, N.Y. 10001. Questions may also be sent by e-mail to: mslletters@marthastewart.com. Please include your name, address and daytime telephone number.