Martha - October 2018

MARTHA STEWART

HALLOWEEN MAGIC

CREATIVE IDEAS & COOL COSTUMES

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GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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3

4

5

6

Turn compost pile

Dig and divide hostas

Get seasonal flu shot

Have chimneys cleaned and inspected

Appear at Antiques at the Gardens at the Birmingham Botanical Gardens, in Alabama

Clean and store summer clothes

Weight training

Yoga

Cardio and core

Weight training

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8

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10

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12

13

Move tropical plants indoors

COLUMBUS DAY

Pick and preserve last of summer tomatoes

Friends of Hudson River Park 20th anniversary gala

Host New York City Wine & Food festival dinner at Freds at Barneys

Appear at USA Today and MGM Resorts International Wine & Food Experience, in Las Vegas

Weight training

Give keynote speech at Bank of America’s Public Forum on Women Driving Social and Economic Progress, in Dublin, Ireland

Cardio and core

Weight training

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15

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Have dinner with Alexis, Jude, and Truman

Friend Emeril Lagasse’s birthday

Prepare chicken coops for winter; install heat lamps

Speak at TechTable Summit, in New York City

Pick quinces; make into jam

Friend Laurence Booth-Clibborn’s birthday

Rake and collect fall leaves for compost

Cardio and core

Weight training

Pick apples and make cider (see page 17)

Harvest pumpkins and winter squash Weight training

Yoga

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23

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25

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27

Decorate house for Halloween

QVC appearance (check local listings)

QVC appearance (check local listings)

Clean gutters

Cut back perennials

Plant bulbs

Horseback ride

Cardio and core

Weight training

Plant garlic

Weight training

Yoga

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29

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Carve pumpkins with Jude and Truman

Swap out summer linens for winter bedding

Put finishing touches on costume

HALLOWEEN

Weight training

Yoga

See a hit parade of her past Halloween costumes at marthastewart.com/ marthascostumes, and follow us @marthastewart and Martha herself @marthastewart48.

2

OCTOBER 2018

And for more Halloween ideas, visit marthastewart.com/halloween.

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FOR STUBBORN WATERPROOF MAKEUP

FOR ALL SKIN TYPES

FOR OILY SKIN

OCTOBER 2018

94

BIDDING FOR BEAUTY

At an auction in rural Pennsylvania, it’s showstopping pumpkins, not famous artworks, that draw crowds every fall.

We got a VIP pass.

100

MODERN + VINTAGE

A globe-trotting, stylespotting design expert opens the door to her Illinois home.

106

PICK A PEPPER

From cocktails and appetizers to pasta and preserves, these recipes show off the fruit’s full range of flavors.

120 A NEW ROUND NGOC MINH NGO (PUMPKINS); LENNART WEIBULL (PEPPERS)

OF DOUGHNUTS Making the classic confections is easier than you think.

The challenge is choosing from our mouthwatering options.

Some Enchanted Evening Trip the light fantastic with one of our stunning Halloween displays.

MARTHA STEWART LIVING

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OCTOBER 2018

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Contents

84 Sip of the Season 17 Our founder shares her method for making fresh apple cider from the fruit on her farm.

35

GOOD THINGS

Perfecting...

A Slice of Heaven 79 The ultimate recipe for rich, cheesy, life-affirming lasagna.

23 Fun costumes, a ghoulish mirror, killer punch, and more knock-‘em-dead Halloween ideas.

Kitchen Wisdom: A Cut Above 82 Streamline food prep with the three knives you need.

GOOD LIVING American Made: Natural Talent 35 A New Hampshire basket weaver turns trees into treasures.

The Well-Kept Home: Visual Feast 36 Fashion a finer dining room with these stylish picks.

The Find: Wise Eyes 44 In his new book, photographer William Abranowicz captures one-of-a-kind homes.

54

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OCTOBER 2018

EVERYDAY FOOD

Beauty: A Stroke of Genius 50 Sweep on an earthtoned eye shadow for instant polish.

Counter Intelligence: Blue Swoon 54 A new floral oil calms dry, itchy skin (and smells divine).

Tastemaker: The Chameleon 58 Tracee Ellis Ross raves about her favorite things.

Change Maker: Playing Defense 60 Nine habits that can help lower your breast-cancer risk.

Pets: How to Teach an Old Dog New Tricks 68 It’s never too late to train your pooch to be a good boy.

What’s for Dinner?

One-Sheet Wonders 84 These amazing meals cook in a single baking pan and clean up in a flash.

Healthy Appetite: Green Goddess 86 Three recipes that shine a light on broccoli rabe.

Sweets: Sundae Best 90 Caramel apples meet warm pie à la mode—now that’s a win-win. | ON THE COVER |

Departments

Martha’s Month 2 Editor’s Letter 10 Out & About 12 The Workbook 127 Recipe Index 127

Ask Martha 70 All your pressing questions answered.

Collecting 140

Pumpkins etched with a pair of charming forest dwellers will stop trick-or-treaters in their tracks (page 114). Photograph

by Ngoc Minh Ngo.

ADDIE JUELL (COSTUME); LENNART WEIBULL (BASKETS); JUSTIN WALKER (CHICKEN); PETER ARDITO (FACIAL OIL)

FROM MARTHA

ADVERTISEMENT

Dinner’s Ready Try a familystyle menu.

How can you level up the love every day? Inspired by the new Subaru Ascent™, we’re road-tripping through this issue to discover the easy ways to up the ante on adventure, connection, and time with our families.

Look for these tips in this issue.

139 Trunk Tricks Get ready to win Halloween.

69 Dog-Eared Ideas Find family fun that’s pet-friendly.

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EDITOR’S LETTER

| LIVING IN MY LIFE |

1

As the weather cools and we move the party inside, these sconces will cast a gorgeous glow in our dining room.

Page 36.

Good as Gold THE BLUE HOUR, that

time of day right before sunrise and after sunset, certainly has its merits when it comes to beauty. But I love the magic of the golden hour, those moments jut after sunrise and before sunset when the world turns soft, sun-dappled, and particularly t unning. It’s the perfet light for capturing breathtaking outdoor photos—seemingly everything (and everyone) is illuminated. Happy hour, indeed.

For me, Otober is the golden month of our year, and it’s one of my favorites. It borrows its brilliantly balanced weather from the warmer months that precede it, and the cooler ones that follow. The light during this time is also awe-inpiring. Thanks to the sun’s new angle, it cues up crisp mornings and t retches out over beautiful autumnal afternoons.

Add fall’s fiery leaves and the bumper crop of gourds and pumpkins to the mix, and we have quite a sublime season to soak up.

Speaking of golden, this issue is brimming with ways to get in the pirit—from fun Halloween ideas for all ages to crowd-pleasing ones for mealtimes to smart sugget ions for decorating your home in t yle.

Happy Otober—let’s glow with it!

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

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OCTOBER 2018

@ebgraves

2

These fast and flavorful sheet-pan dinners are my go-tos for busy fall nights. (Sorry, takeout.) Page 84.

3

A swipe of mascara is like a swig of a.m. coffee for sleepy eyes.

But a sweep of neutral shadow is a new essential for looking awake and polished.

Page 50.

4

In “Pick a Pepper,” deputy food editor Greg Lofts successfully (and delightfully) inspires me to expand my horizons with the fruit. Page 106.

5

No one does Halloween like the Living editors.

“Some Enchanted Evening” delivers.

Pretty . . . spooky . . . and altogether amazing. Page 114.

LIZ BANFIELD (PORTR AIT); LENNART WEIBULL (SCONCE, PEPPER DISH); JUSTIN WALKER (SHEET-PAN DISH); PETER ARDITO (EYE SHADOW); NGOC MINH NGO (PUMPKIN)

Here, just a handful of our ideas that I look forward to enlisting this month.

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WHERE TO GO, WHAT TO SEE, AND HOW TO HAVE A CHILLING FALL

| ON THE ROAD |

Dress Up Your Pup It’s easy to love a canine in costume. These events, in support of Adopt a Shelter Dog Month, offer pageantry—and plenty more.

TREAD LIGHTLY Walking tours of haunted hitoric places

offer brainier thrills than ticking your hand in a bowl of cold paghetti.

On the torchlit Horseman’s Hollow trail at Philipsburg Manor (right), the 18th-

century grit mill made legendary by Washington Irving, you’ll circle the mity

pond, then cross the famed bridge and come face-to-torso with a certain head-

less horseman, jut like Ichabod Crane.

Here, three more attrat ions.

Sleepy Hollow, New York; hudsonvalley.org

SEATTLE See Pike Place Market’s dark side: Storytellers reveal its back alleys, where crumbling abandoned graveyards await. eventbrite.com

NEWPORT, KENTUCKY This popular gangster-ghost tour takes you to the lairs of criminals seeking revenge beyond the grave. americanlegacytours.com

ANNAPOLIS, MARYLAND A candlelit stroll drops by founding father William Paca’s home, where objects are said to hover in midair. annapolistours.com

| SECRET SOURCE |

L.A. Burdick “I love this New Hampshire chocolatier’s sweet mouse-shaped truffles.

Now that I know it makes special pumpkin-spice ghosts this time of year, I’ll treat my friends to them for Halloween.”

—Living senior editor Elyse Moody | ON OUR BOOKSHELF |

The takeaway from these picks is simple: Surround yourself with delightful things. In Everyday Dorie (Rux Martin Books), master baker Ms. Greenspan shares “elbows-on-the-table” dishes like sweet-chile chicken thighs— but fear not, there’s a new chocolate-chip cookie, too. The Gardens of Bunny Mellon (Vendome Press) reveals the horticulturalist’s iconic oases, including her Oak Spring estate in Virginia and the White House Rose Garden. And The Spoonflower Quick-Sew Project Book (Abrams), by our 2013 American Made winners, helps you stitch fabric into patches, pillows, and a genius picnic blanket that cinches into a tote.

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OCTOBER 2018

Ghost favor, $18 for 5, burdickchocolate.com.

BARCStoberfest Enter your furry BFF in this Baltimore costume contest (October 27), then practice down dog together at a yoga class, race in a fun run till you both pant, and sit and stay at a beer garden. barcstoberfest.org

Barkitecture Austin The bar for creative getups is high at this Texas event (October 28), where you can also bid on your dog’s dream home: Past models on display have had midcenturymodern details, cedar decks, and real solar roofs. barkitectureatx.com

Haute Dog Howl’oween Parade More than 400 Fidos will be suiting up in Long Beach, California, for the annual competition (October 28). Previous years’ highlights include Boston terriers throwing a tea party and pioneering “prairie dogs” in a covered wagon. hautedogs.org

PHILIPSBURG MANOR IN SLEEPY HOLLOW, N.Y./TOM NYCZ FOR HISTORIC HUDSON VALLEY (MANOR); COURTESY OF PUBLISHERS (BOOKS); PETER ARDITO (CHOCOL ATE)

| WHY NOT? |

Roasted Tomato Walnut Chicken

California Walnuts FOR THE BEST SIMPLE MEALS EVER From starter to entrée, add flavor, texture and heart-healthy* goodness with great tasting California walnuts. For these recipes and more, visit Walnuts.org So Simple. So Good.™

Per one ounce serving.

*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Walnut Cheese Crostini

Walnut Kale Caesar Salad

Broccolini Walnut Au Gratin

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung EDITORIAL Copy Chief/Articles Editor Myles McDonnell

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz

Features & Garden Editor Melissa Ozawa

Art Assistant Ellen MacDermott

Home Editor Lorna Aragon

ST YLE Director Tanya Graff Editor at Large Naomi deMañana

Beauty Director Melissa Milrad Goldstein Senior Editor Elyse Moody Research Director Ann Sackrider Assistant Editor Claire Sullivan Editorial Assistant Erica Sloan DIGITAL Executive Editor Deanne Kaczerski Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editor Alexandra Churchill Associate Food Editor Frances Kim FOOD & ENTERTAINING

PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Photo Rights & Archive Director Alison Vanek Devine

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Design Production Manager Judy Glasser CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper Chief Financial Officer Peter Lops President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Director of Design Kevin Sharkey VP, Marketing Stella Cicarone

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

NEW FITS AND FUN STYLES

TEACH AND INSPIRE

Sip of the Season

MAKEUP BY DAISY TOYE; HAIR BY MEGAN O’CONNOR

Each fall, Martha takes out a hand-crank press to turn her apples into a rich, refreshing cider. She shares her tips for using the classic tool, as well as how to whip up a batch of liquid gold without one.

CUP FOR CUP For deep, nuanced flavor, Martha blends different types of apples together.

The result is unfiltered and unsweetened, with no additives.

PHOTOGRAPHS BY PAOLA + MURRAY

MARTHA STEWART LIVING

17

FRO MAR

NO PRESS? NO PROBLEM Apple Cider In this recipe, a food processor substitutes for a traditional press.

7 pounds apples, cored but unpeeled, washed and cut into 1 ½-inch wedges

1. Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches.

Place colander over a large pot.

FRESH PICKS Martha grows a variety of apples on her farm, including ‘Gravenstein’, which are especially good in cider.

2. Working in batches in a food processor (don’t fill it more than halfway), grind apples to the consitency of thick applesauce, scraping down sides as needed.

3. Transfer applesauce to colander.

Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twit to close. Weigh down with a heavy pot, such as a Dutch oven.

4. Refrigerate at leat 4 hours and

up to overnight. Discard solids.

hen I moved to my farm about 17 years ago, there on the property were several dozen old, shapely apple trees. My second year there, I harveted my firt full crop from them. I was atonished at their produt ivity, the variety of fruits, and the absolute tat iness of the apples. I had not touched the trees since I moved in: They had not been pruned, nor prayed or fed, yet they produced a flavorful crop that was excellent for both eating and baking, and amazingly juicy for pressing.

My firt thought was This is great apple country. The open land, oriented toward the north, was right for planting, and the soil, which I teted, had a balanced pH of 5.6. I ordered several dozen more trees, mot ly semidwarf in growing habit (reaching 12 to 15 feet in height) and varieties I had experimented with at my old home, Turkey Hill. I also purchased two-year-old trees from my old friend and supplier, Henry Leuthardt, a grower in Eat Moriches, Long Island. Those were already trained in an epalier form, with two sets of horizontal branches. I planted them to grow along wires near my house in three rows, because I thought my grandchildren would love picking from them. Within five years, all of them were producing bushels of apples, some red-skinned, some triped, some green—all crip, tart, and succulent.

We soon had many more apples than we, as a family, could consume. I looked into cidermaking as an alternative to pies, crip s, and pink applesauce. I bought a real press and grinder, and half-gallon glass Mason jars for torage. Today I produce all kinds of things from the cider we press: drinks like bourbon sours and hot mulled and hard cider; braised chicken; and even apple-cider vinegar. But it’s also always delicious enjoyed simply: icy cold on a brilliant fall day.

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OCTOBER 2018

5. Cider can be refrigerated in an

airtight container up to 1 week, or frozen in an airtight container up to 3 months.

20 MIN. | TOTAL TIME : 4 HR. ABOUT 1½ QUARTS

ACTIVE TIME: MAKES:

FROM MARTHA

1

2

3

The Full-Press Approach Homemade cider makes use of apples that aren’t 100 percent perfect. A blemish or two is fine— just be careful not to use any that have spoiled or have rotten spots, because they will cause the juice to ferment too quickly.

Here, Martha turns her handcrafted American Harvester cider press from Happy Valley Ranch.

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OCTOBER 2018

1

Set up the press, and add a mesh bag to the bucket. Rinse the apples, and place several at a time in the rotating cylinder equipped with sharp teeth.

2

Start turning the wheel on the cylinder to grind the apples.

As the apples are pulverized, the pulp will fall into the tub, which is also known as the hopper. Continue the process, adding more apples and turning the grinder.

3

Once the hopper is full of pulp, put the pressing plate down directly on top. Place a clean bucket beneath the downspout, and turn the handle clockwise to lower the screw onto the tub.

This part can require some strength, so take turns!

4

Keep turning until every last drop is squeezed out. Skim off any froth that forms on top.

Pour the cider into clean bottles, and refrigerate immediately.

MARCUS NILSSON (TREE)

For a gallon of cider, you’ll need between 30 and 40 apples.

Then follow these simple steps.

MAIN SQUEEZE

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Nothing’s scarier than a house without

FRESH IDEAS TO ELEVATE THE EVERYDAY

To conjure these ghostly hands, download our template at martha stewart.com/haunted mirror. Take it to a copy shop, and have it printed on a reusable clear window cling the size of your mirror. For the detailed how-to and sources, see page 138. | CELEBRATE |

SMOKE & MIRRORS Create an entrance that transports all who dare to step inside with these eerily elegant ideas. Entwine your sconces with hissing snakes, place dramatic black calla lilies in vessels dark as tombstones, and unleash the ghost who’s been trapped behind the glass.

One glimpse, and friends will never forget the night they reached for your candy bowl.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY ADDIE JUELL

MARTHA STEWART LIVING

23

| SWEETS |

Never More Delicious Revelers will rave about this decadent cake topper, which is inspired

by Edgar Allan Poe’s infamous bird. To fashion our raven’s roost, pipe melted chocolate into a bowl of chilled vodka in overlapping rings—it will instantly harden into a nest—and then feather it with toasted cake crumbles (aka “dirt”) and shiny candies to catch his eye.

Then set the ca-cawing creature atop his new perch. For the how-to and recipe, go to martha stewart.com/ravencake.

THE DETAILS: NY Cake silver dragées, 10mm, $7 for 4 oz.; gold dragées, 8mm, $9 for 4 oz.; and silver almonds, $6 for 4 oz., nycake.com. Economy Candy Jordan almonds, in Gold, $7.50 per lb., economycandy.com. Aofox realistic feathered crow, $23 for 3, amazon.com.

| DIY DÉCOR |

Lovely Bones Could you use a hand—or two—with the flowers for your party?

Re-create our arrangement of smoke bush, ‘Black Beauty’ roses, allium, and carnivorous cobra lilies in a glass vessel, then set it inside a human skull. (Okay, ours is at ually an anatomical model with a detachable top and roomy brain cavity.) Articulated hand models make terrific taper holders, too: Hot-glue them to candleticks or bud vases, or jut prop the lightweight appendages in place. When guets arrive, be sure to introduce them to your dear, departed decorator.

THE DETAILS: Hbarsci human adult skull anatomical model, $29; and Maymii PVC human hand anatomical models (similar to shown), $27 each, amazon.com.

Pedestal bud vases, 8", $16 for 4, jamaligarden.com.

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OCTOBER 2018

US.KOHLER.COM

A PLACE FOR EVERYTHING KEEPS EVERYTHING IN PLACE. EXPERIENCE THE PERFECT FIT OF THE TAILORED VANITY COLLECTION. ®

©2017 KOHLER CO.

DINOSAUR Revive this extinct species by running scales (made from a green tarp and rope) down a ski hood, tee, and leggings, and gluing press-on nail “claws” to gloves and sneakers.

PEGASUS UNICORN 1

2

3

4

An iridescent fringed party curtain, glittery fabric (for ears and hooves), a pleated dancer’s cape, and an LED candle (for the horn) are the magic ingredients that make this winged pony glow.

BAT BOY Black-as-night felt pieces are the only requirements to (temporarily) transform an inexpensive ski hood and arm warmers into gear fit for a nocturnal crusader.

LADYBUG

| DIY STYLE |

Fantastic Beasts At first glance, you may think there’s one only unicorn here (a Pegasus unicorn, to be precise).

But look closer, and you’ll see that there are actually four. Each of these fun costumes proves that the mythical legend of Halloween lore—a cot ume that keeps kids warm, looks cool, and comes together in an afternoon from simple materials—truly does exist in the wild. For the how-tos, see page 138.

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OCTOBER 2018

Prep this adorable insect ensemble in the blink of an eyelash: Glue extralarge faux strips onto big Jackie O sunglasses, and stick black felt dots on her favorite red jumper.

They look ferocious, but inside they’re just no antibiotics ever.

®/©2017 Tyson Foods, Inc.

GOOD THINGS

| EASY ACCENT |

Weird Science Some superheroes have X-ray vision.

You’re more of an X-ray visionary, creating ominous ambience in minutes flat. Who else would have thought to slip biology-class anatomy cards into apothecary jars, then drop in a flameless candle to illuminate the malevolent collection?

(Well, we did—but great minds think alike, don’t they?)

Let each player take three throws, then add up their totals—or speed the fun along by playing in single rounds. The highest-scoring spider tosser wins.

THE DETAILS: Roylco Animal R5910 X-ray set, 8" by 10", $17; and FBA_R-5912 insect X-rays and picture cards, $25, amazon.com.

| FIENDISH FUN |

Tarantula Toss Tet kiddos’ pidey senses with a creepy-crawly game. Using black gym-floor tape, mark off a “web”: Firt make a giant aterisk, then connet the lines with t rips of tape, working from the middle out. (Don’t worry if it’s a little wonky—a pider wouldn’t.) Use number t ickers to assign points to each tier.

Then give all the fly girls and boys an eight-legged game piece, and invite them to throw down.

THE DETAILS: Safari Ltd. Hidden Kingdom black-widow spiders, $9 each; and orangekneed tarantulas, $11 each, amazon.com.

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OCTOBER 2018

©/TM/® Big Heart Pet, Inc.

B ecause dogs are more. Let ’s treat them that way.

GOOD THINGS

From the knees up, you’re a lawabiding citizen.

Below the ankles, you’re a werewoman on the prowl. (Don’t forget to howl at the moon.)

To rob a bank in style, stencil dollar signs onto black shoe bags, fill each with a half-inflated balloon, and pin on play money. Then dress in black and go extra-heavy on the eyeliner.

Be a blackbird in the dead of night with a shimmering cape of fine feathers.

Rise of the Mummies There may be a time and a place for a sexy nurse cot ume, but you know it isn’t the neighborhood block party. These easy accessories transform an everyday outfit into a creative coup that’ll earn you double takes for all the right reasons.

For the details, go to page 139.

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OCTOBER 2018

HAIR AND MAKEUP BY THEO KOGAN

| DIY STYLE |

Flaunt a pretty braided updo and remind your kids that Mom has eyes in the back of her head. Hotglue doll peepers onto hairpins, and nestle them in.

GARDEN-OFEVIL PUNCH Deeply colored frozen fruits—kumquats, husk cherries, red grapes, and pomegranate seeds—float atop a brew of dry sake, plum wine, and pomegranate juice, surrounded by edible hibiscus and begonia leaves.

MEDUSA’SHAIR GRISSINI + DARK-NIGHT DIP Black tahini transforms creamy baba ghanoush into bubbling tar. Serve it with grissini “snakes”: Divide ready-made pizza dough in two, add a little squid ink to half, and roll and bake it into crisp breadsticks.

TELLTALE HEARTS

| PARTY FOOD |

Infernal Delights 32

OCTOBER 2018

Persephone ate only a few pomegranate seeds in the whole time Hades had her trapped on his side of the River Styx. If only he’d served treats as tempting as our underworld-inpired appetizers! This macabre selet ion—a black Mediterranean dip, squiggly grissini, pierced “hearts,” and a what-lies-beneath punch made with (bwahaha) pomegranate juice—will tempt your guets to tay put. For the recipes, go to martha stewart.com/infernaldelights.

Notched dried figs stuffed with goat cheese, wrapped in prosciutto, drizzled with balsamic vinegar, and skewered with decorative picks invite your guests to eat their you-knowwhats out.

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MARTHA S T E WA R T

HOME, STYLE, BEAUTY, HEALTH

American Made

Each of Ogden’s baskets is finished with her signature hand-carved white-oak handles and rims.

Natural Talent ALICE OGDEN BLACK ASH BASKETS FRANKLIN, NEW HAMPSHIRE

Master basket weaver Alice Ogden doesn’t buy materials to fashion her heirloom-quality vessels. “Everything I make began with green leaves on it,” she explains.

She searches local swamps for a fast-growing black ash to fell and haul home. Then the self-taught artisan pounds the trunk with a mallet and peels away layers to create splints, before relaxing into the rhythm of her craft. Ogden’s works embrace form as much as function: Nested sets hold towels and throws; minis with attached lids (a style once used to store feathers for making pillows) keep jewelry and mementos ensconced. And exquisite acorns and open-weave tubs simply inspire awe in the beholder. (From $195 each, aliceogden.com.)

—Melissa Ozawa

PHOTOGRAPH BY LENNART WEIBULL

MARTHA STEWART LIVING

35

/ THE WELL-KEPT HOME /

VISUAL FEAST Your dining room can set the tone for a gathering well before you set the table.

Rather than decorating it in a predictable, matchy-matchy way, go unabashedly á la carte— and create a bold buffet of your favorite colors, patterns, and furniture styles.

TEXT BY PETRA GUGLIELMETTI

SHAKER THINGS UP A reimagined Colonial setting proves that some styles never grow old; they just evolve.

Subtle design tweaks refresh foundational pieces: an unfinished trestle table that’s slimmer than its forebears, a wrought-iron chandelier stretched to a dramatically wide wingspan, and Windsor chairs with ample seats and not-so-knobby backs that invite you to linger. To make the spare staples look alive, set them against vibrant botanical wallpaper and a geometric rug; shared blue tones tie them together.

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OCTOBER 2018

THE DETAILS: Schumacher Lotus Garden wallpaper, in Jade, $462 for 2 4.5-yd. rolls, decoratorsbest.com. Currey and Company Saxon chandelier, $1,572, shopcandelabra .com. IKEA Möckelby table, $699, ikea.com. Ethan Allen Gilbert armchair, $429; and side chair, $329, both in Charcoal, ethanallen.com. The Rug Company Mazarin rug, $76 per sq. ft., therugcompany.com. Hawkins New York Simple candlesticks, in Matte Black, $38 for small, $48 for large, hawkinsnewyork.com. Sir/Madam Toleware nesting trays, $178 for 3, shopsirmadam.com.

PHOTOGRAPHS BY LENNART WEIBULL

Now there’s a WetJet specially designed to care for hardwood floors.

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®

Round Things Out To cultivate a space that melds high design and high comfort, swap sharp lines and corners for modern curves, organic materials, and a glowing backdrop.

MOOD LIGHTING

HIGH DRAMA

Dish out atmosphere with the Arteriors Grifith chandelier.

Its shallow bronze plates face upward to gently illuminate a space. $1,680, ylighting.com.

For a striking contrast, paint a single wall or the ceiling in Benjamin Moore Renaissance Gold or Behr Asphalt Gray.

WIN $25K For help updating your home, visit martha stewart.com/ Style25k and enter to win $25,000. For details, see page 139.

A WELL-TURNED TABLE

The stepped octagonal base of the Bunny Williams Home Haven dining table puts a geometric twist on the usual round pedestal style. $5,000, bunnywilliamshome.com.

EARTH TONES UNDERFOOT

38

AN ARTFUL ACCENT

NODS TO NATURE

Black metal and brass envelop the Atelier de Troupe Cigale single sconce. It rotates on a ball hinge and looks different from every angle. $790, atelierdetroupe.com.

A stoneware Jonathan Adler Brutalist footed vase filled with muted blooms will bring softness to the scene. Gather a few for a centerpiece. $128, jonathanadler.com.

OCTOBER 2018

A rug in a sepia palette will quietly echo the wallpaper.

Williams Sonoma Ivory Blossoms hand-knotted rug (similar to shown), from $2,295, williams-sonoma.com.

PETER ARDITO (PAINT); COURTESY OF MANUFACTURERS (CHANDELIER, TABLE, RUG)

STATEMENT SEATING

Wire-brushed oak and antique bronze “buttons” give the Thomas O’Brien for Century Keira chair serious presence; Kelly Wearstler Crescent wallpaper mirrors the chic vibe. Chair, $2,085, aerostudios .com. Wallpaper, in Gold Ivory, $592 for 10 yd., kellywearstler.com.

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T O S U P P O R T D I G E S T I V E H E A LT H

GOOD LIVING

Say It in Swedish Channel a less-expected era of Scandinavian style—the 18th-century Gustavian period—by borrowing the reined pastels that ruled Stockholm and illuminated those endless winter nights.

POINTS OF LIGHT

SUBTLE SOPHISTICATION

The Ballard Designs Miles Redd Geometric chandelier offers an angular contrast; the matte finish helps it fit right in. $499, ballarddesigns.com.

Consider these colors in lieu of wallpaper, or for trim and accents (from top): SherwinWilliams Innocence and Farrow & Ball Dove Tale.

A DELICATE BALANCE

Wisteria’s Gustavian extension table is a formal piece that checks all the traditional design boxes—washed-ivory patina, intricate fluted carvings, slender legs. But it has a practical modern element, too: leaves that expand it to seat up to eight. $1,999, wisteria.com.

LEAF MOTIF

40

A SOFT FLICKER

COOL GLASSES

Hand-hammered in Sweden, the Malin Appelgren brass sconce amplifies candlelight and creates a hypnotic focal point. In 4 sizes, from $335, marchsf.com.

A duet (or trio) of handblown Henry Dean clear hurricanes, available in six sizes, add more glimmer to the room. From $90 each, marchsf.com.

OCTOBER 2018

The graphic maple pattern on Serena & Lily’s Pfeifer handknotted rug has Scandi appeal and complements the wallpaper without causing sensory overload.

9' by 12', $2,998, serenaandlily.com.

PETER ARDITO (CHAIR, HURRICANES, PAINT); COURTESY OF MANUFACTURERS (TABLE, RUG)

PALE BEAUTIES

The Lillian August side chair’s taupe linen upholstery plays nicely with a table in a light finish, while its dark-gray frame references the stunning Schumacher Pyne Hollyhock wallpaper. Chair, $840, lillianaugust .com. Wallpaper, in Blush, $205 for 2 4.5-yd. rolls, decoratorsbest.com.

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Martha Stewart Living at DUBOIS FARMS Join us for a special fall event filled with apple picking and “Good Things” from Martha Stewart Living to celebrate the season.

SATURDAY, OCTOBER 13 DuBois Farms Pick-Your-Own 209 Perkinsville Road Highland, NY 12528 10 a.m. – 5 p.m.

Rain or Shine Entrance and parking is free. Open to all ages.

For directions and information about DuBois Farms, visit duboisfarms.com

/ THE FIND /

Wise Eyes After impressing Martha with a black-and-white image of his wife’s feet wrapped in bed linens, photographer William Abranowicz shot two features for the premiere issue of Living in 1991, and has contributed regularly ever since. His new book, American Originals: Creative Interiors (Vendome Press), goes inside the unforgettable homes of artistic types ranging from John Mellencamp to John Derian to various Living alums.

“They’re not about decoration,” he says of the spaces. “They’re the owners’ sanctuaries and temples to their collections.”

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OCTOBER 2018

INSPIRED PLACES Prints and colors reminiscent of the Viennese arts-and-crafts design collective Wiener Werkstätte lend an A-list actress’s upstate New York home the personality Abranowicz prizes. The mustard-and-green wallpapers, intricate chairs and wardrobe, and a vermilion desk tell a compelling story, he says: “It’s beyond beautiful—it has a spirit and a history.”

PHOTOGRAPHS BY WILLIAM ABRANOWICZ

LENNART WEIBULL (TOP). FROM AMERICAN ORIGINALS, BY WILLIAM ABR ANOWICZ, © 2018. USED WITH PERMISSION OF THE VENDOME PRESS

Abranowicz knew this photo of stylist Jeffrey Miller’s shelf would be the book’s cover as soon as he took it: “There’s an Austrian Nymphenburg porcelain rabbit. There’s Italian Murano glass.

The mix of things on that shelf are exactly what America is.”

PROMOTIONS

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DO YOU WEAR READERS? Sure, they help you see up-close, but they’re a HUGE hassle. You put them on, you take them off, you lose them, you find them, you lose them again. Don’t you wish you could lose them on purpose?

IS YOUR TEXT HUGE? The bigger the text, the easier it is to read. But someone else being able to read your text messages from across the room is a little embarrassing. Wouldn’t it be nice to get your privacy back?

PRESBYOPIA AND WHAT YOU CAN DO ABOUT IT

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GOOD LIVING BEAUTY

A Stroke of Genius There is a small, unassuming workhorse tucked inside every makeup artist’s bag.

It isn’t as lashy as its more colorful counterparts in the pan (and rarely gets much recognition), but neutral eye shadow—those beautifully sot beiges, tawny taupes, and warm browns—has the power to enliven and define your eyes in a single sweep. And there’s a just-right shade with your name on it.

TEXT BY MELISSA MILRAD GOLDSTEIN

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OCTOBER 2018

PHOTOGRAPH BY THE MORRISONS

HAIR BY WESLEY O’MEAR A AT HONEY ARTISTS; MAKEUP BY WILLIAM MURPHY AT ATELIER MANAGEMENT USING KEV YN AUCOIN

Like a classic white shirt in your closet, a sheer neutral shadow is a smart essential that instantly polishes your look.

Brush one shade across your lids, or add a darker one along the lashes to play them up.

GOOD LIVING BEAUTY

THE FIND

Choose a Shade and Formula

A Primo Palette

Timeless, tasteful, and foolproof, neutral shadows are “throw-on-and-go, and they work with every complexion and eye color,” says Steve Kassajikian.

Pick a shade that’s slightly darker than your skin and shares the same undertone (be it warm or cool). For more definition, go deeper.

PENCIL

POWDER

METALLIC CREAM

GLOSS

Creamy crayons get an A for effortless.

Draw the color on, and blend it in with your fingers.

These silky pressed pigments mattify oily lids, layer beautifully, and crease less than other consitencies.

It sets fat and cats a radiant sheen.

Look for a chrome finish without any glittery flecks.

This luminous veil is your sheeret option.

Pat it paringly onto lids or brow bones for a subtle glow, says Jo Levy.

Mary Kay Mineral Eye Color, in Hazelnut, $8, marykay.com.

Charlotte Tilbury Eyes to Mesmerise, in Marie Antoinette, $29, charlottetilbury.com.

Consider a Base If you have a long day ahead, lid primer is a worthwhile extra step. “It absorbs oil and gives makeup something to grab onto, so your shadow blends easily, resists creasing, and lasts,” Kassajikian says. Tinted versions are an even sounder insurance plan: They neutralize red undertones, which means pigments stay vivid and true.

Smashbox Photo Finish Lid Primer, $21, smashbox.com.

Dial Up the Drama Don’t let these mild-mannered colors fool you; they can look striking and even sultry when amplified. Try these methods: 1) Layer textures for a richer effect. “Apply a powder eye shadow over a cream one, or a shimmer atop a matte,” says Luis Casco. 2) Dampen your brush before dipping it in powder to exaggerate the intensity. 3) Smudge mahogany or copper along the lower lash line for a smoky look.

(Another good tip: Do your eyes before foundation, so any fallout can be easily dusted off.)

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OCTOBER 2018

RMS Eye Polish, in Myth, $28, rmsbeauty.com.

1. Start at the top. Brush Haze or Pixie on brow bones, then dab around the inner tear ducts to catch light.

2. Accentuate lids. Use one of the shimmery choices: Boho or Free Spirit.

3. Fill in the fold. Windshieldwipe Soul into your crease for contour. For hooded eyes, extend it slightly above the crease.

4. Add a final accent.

Dampen a straight-edged brush and dip it in Stargazer to use as liner.

Sweep Wisely A good brush evenly lays down powder shadows, helping set them in place. Levy recommends keeping two handy: A medium-size flat one, to impart color on the lid and up to the brow bone (use the tip to smush color into the crease); and a stiff-bristled one with a straight or angled edge, to line your eyes. We like the Mally Beauty Double-Ended Eyeshadow Brush ($25, mallybeauty.com). With creamy formulas, you can press the tint on with your fingertips, so it “melts” into skin. “It looks more natural that way,” says Janel Derrick.

OUR EXPERTS 3 Luis Casco, a Los Angeles–based makeup artist and global beauty ambassador for Mary Kay Cosmetics; Janel Derrick, a regional education executive for BareMinerals; Steve Kassajikian, global makeup artist for Urban Decay Cosmetics; Jo Levy, a Chicago-based makeup artist and beauty educator.

1 2 4

PHOTOGR APHS BY PETER ARDITO; ILLUSTR ATION BY BROWN BIRD DESIGN

Clinique Chubby Stick Shadow Tint for Eyes, in Ample Amber, $19, clinique.com.

We’ve all bought a tantalizing new compact of multiple shadows only to find that just a few are truly wearable. But BareMinerals Gen Nude Eyeshadow Palette in Rose is an exception ($29, bareminerals.com).

It has six flattering options, a mix of finishes, and not a dud in the bunch. A user’s guide:

GOOD LIVING BEAUTY / COUNTER INTELLIGENCE /

Blue Swoon The loral essential oil in these goods will draw you in with its hypnotic color and deep, ambrosial scent. But its ability to soothe dry, irritated skin is where the true magic lies.

TEXT BY MELISSA MILRAD GOLDSTEIN

WHEN SKIN LOOKS or

feels out of sorts, blue tansy may lift it out of the doldrums.

Distilled from Moroccan chamomile, the botanical has similar sedative properties to those of the flowers you brew in your tea, but with stronger anti-inflammatory and anti-microbial powers. “It eases sensitivities ranging from eczema to acne,” says Manhattan dermatologist Arash Akhavan.

The oil’s cerulean hue (from the chamazulene in the plant) and unique scent can calm the mind, too, he adds: “The sweet, herbaceous aroma helps relax the nervous system.” May Lindstrom, creator of the Blue Cocoon Beauty Balm, likens its effects to “a meditation vacation.”

One whiff in, we agreed.

1. Milèo Maroc D’Azur Face Oil, $175, mileonewyork.com. 2. Herbivore Lapis Facial Oil, $72, herbivorebotanicals.com.

3. Primally Pure Blue Tansy Body Oil, $46, primallypure.com. 4. Sunday Riley Blue Moon Tranquility Cleansing Balm, $50, sephora.com. 5. May Lindstrom Skin The Blue Cocoon Beauty Balm Concentrate, $180, maylindstrom.com.

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2

3

4

5

Charcoal

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OCTOBER 2018

WHAT IT IS The same mix of carbon, ash, and oxygen already used in pore-cleansing face masks and blackas-night toothpates (promising whiter teeth, if not basins) is now being mined for new uses. That’s because at ivated charcoal attrat s and traps everything from dirt to skin-clogging oils, says New York City dermatologit Z. Paul Lorenc.

WHERE TO FIND IT In purifying charcoal shampoos, which remove excess scalp oils, dirt, and pollution (like cigarette smoke). And while their dark-gray tint may be alarming, ret assured that they’re safe on color-treated hair and “gentler than other cleansing agents,” says cosmetic chemit Ron Robinson of BeautyStat.com. Limit these washes to once a week.

TRY: Herbal Essences Detox Black Charcoal Shampoo, $6, herbal essences.com. Kenra Platinum Detox & Deflect Daily Shampoo, $18, ulta.com.

PHOTOGRAPHS BY PETER ARDITO

GOOD LIVING TASTEMAKER

1 “I collect books.

My favorites include this classic, Rebecca Traister’s All the Single Ladies, and James Baldwin’s If Beale Street Could Talk.”

3

2

The Chameleon

5

Tracee Ellis Ross Actress, director, producer, designer, activist Los Angeles

6 As cool mom Rainbow Johnson on the hit show `black-ish, Ellis Ross wears jumpsuits, sculptural sweaters, and superfly sneakers, sometimes all at once. But it’s her offscreen tyle that really turns heads.

Whether she’s arriving on set in a Vetements sweatsuit and Birkentocks, or porting Dries Van Noten or Céline on a night out, the awardwinning atress slips into one showtopping outfit after the next. She learned from the bet: her mother, Diana Ross.

“My mom helped me build the courage to cultivate my love of self-expression,” says Ellis Ross, who seeks out all things “joyful, bold, and unexpeted.”

Her verve and unapologetic t rength fuel her work, too, which includes being a founding member of Time’s Up. Whatever she does, she dresses for comfort and confidence: “It comes down to what makes me feel empowered when I put it on.”

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OCTOBER 2018

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Her Essentials

4

“My style mantra is: Wear what makes your heart sing.”

COURTESY OF TR ACEE ELLIS ROSS (PORTR AIT); K A ZUYOSHI MIYOSHI (GOR A K ADAN); COURTESY OF PAL AIS DE TOK YO (INCENSE); PETER ARDITO (OTHERS)

1 | The Bluest Eye,

by Toni Morrison “I first read this book in high school.

It rocked my core.”

Vintage International, 1970; $15, indiebound.org.

7

2 | L’oeil du Vert’s Hollywood Jasmine rollette “I wear any and all fragrances by this company.” $325 for ¼ oz., violetgrey.com.

8

3 | Rachel Comey Pitch Popover and Long Nova Pant “Her clothing and accessories are whimsical, intellectual, and subtly sexy.”

Top, $460; and pants, $425, rachel comey.com.

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4 | Astier de Villatte Palais de Tokyo incense “It’s subtle but very present, with a warm and comfortable scent.” $50 for 125 sticks, abchome.com.

5 | Jeff’s Naturals whole Castelvetrano olives “They’re my reach-for snack.” $11 for 7.5 oz., amazon.com.

6 | Retrouvé Luminous Cleansing Elixir “It’s my skin-care staple.” $75 for 50 ml, retrouve.com.

WIN THIS

14

For a chance to win this sunscreen, go to win.marthastewart .com on October 4. For details, see page 139.

7 | Mountain Valley spring water “This is always in my pantry, along with organic lemons.” $23 for twelve 750-ml bottles, mountain valleyspring.com.

8 | MAC Ruby Woo Lipstick and Cherry Lip Pencil “I’ve been wearing this combo longer than I can remember.

It’s powerful, sexy, and elegant.”

Lipstick, $18.50; and pencil, $18, maccosmetics.com.

9 | Gora Kadan ryokan, in Hakone “I’d like to travel to Japan and stay here.”

From $700 per night, gorakadan.com.

10 | Reusable straws “My evening drink is Santa Cruz lemonade, Mountain Valley spring water, and ice in a big jar with a stainless steel straw.” $5 each, packagefree shop.com.

11 | YSL La Laque nail polish, in Beige Leger “It’s a clean, fresh, modern nude that complements, instead of competes with, my clothing.” $28, yslbeauty.com.

12 | Braun digital square alarm clock “On my nightstand I have crystals, a dish filled with good-luck rocks, a vintage pushbutton telephone, and this alarm clock.” $42, store.moma.org.

13 | Garden roses “One of my favorite flowers—in all shades of pink.”

14 | Birkenstock Monterey Exquisites “I love them with everything: a suit, a dress, sweats. No shoe is more comfortable.” $225, birkenstock.com.

15 | Luzern La Defense Mineral Sunscreen “It’s one of my go-to sunblocks.” $60 for 1.7 oz, luzernlabs.com.

MARTHA STEWART LIVING

59

GOOD LIVING

MARTHA ST E WA RT

CHANGE MAKER Fight Breast C ancer

like tracking down missing items in seconds and remembering everyone’s birthday and sushi order. But unfortunately, we can’t know or do everything—and that makes the illnesses that affet us mot acutely, like breat cancer, frut rating. However, there’s plenty you can do to rein in your risk, whether it’s from genetic causes, which account for only 5 to 10 percent of all cancers, or from the controllable, day-to-day ones behind mot diagnoses.

WOMEN HAVE SUPERPOWERS,

1. Familiarize Yourself Your firt move is to get to know your breasts—how they look and feel. Even though federal guidelines now recommend againt clinicians teaching women to do breat self-exams, Elizabeth Morris, M.D., chief of breat imaging at Memorial Sloan Kettering Cancer Center, in New York City, suggets checking them monthly for any new lumps or skin changes to find abnormalities that are not deteted on mammography.

PLAYING DEFENSE We’ve come a long way in the battle against breast cancer, but the truth is, one in eight women today still gets the disease. There’s a lot we can do to prevent a diagnosis, though, as nearly all cancer cases (90 percent or more) are linked to lifestyle, not genetics. To lower your risk—and improve your overall health—follow this advice from the trailblazing doctors and scientists who are studying diet, hormones, and more to help you beat the odds.

TEXT BY SARAH ENGLER

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OCTOBER 2018

Developing a personalized screening regimen with your dotor based on family hitory is also essential. Ideally, Morris says, you’d have this conversation at around age 30, but it’s never too late. A typical time line calls for your firt mammogram at 40. That’s ep ecially important for African-American and Hipanic women, who tend to develop breat cancer earlier in life. Research conduted by Elisa Port, M.D., chief of breat surgery and diretor of the Dubin Breat Center at Mount Sinai Hopital, in New York City, shows that women who get annual mammograms tarting at 40 and develop breat cancer are less likely than those who don’t get them to need chemo, have all their lymph nodes under the arms (where the cancer preads firt) removed, or require a matetomy. “Not only do mammograms save lives, but they give dotors the ability to save more lives while doing less [invasive treatments],” Port says. “Women have way more options when they screen.”

ELLIOT & ERICK /THE LICENSING PROJECT

2. Make a Plan

GOOD LIVING

3. Eat Your Cruciferous Vegetables Load up on the crunchy kind, like cauliflower, kale, and broccoli, says San Diego–based former surgeon turned natural-health expert Chritine Horner, who pearheaded a campaign in the 1990s that led to the passing of a federal law requiring insurers to cover pot matetomy breat recont rut ion.

They contain compounds called indoles and isothiocyanates that may help top breat cancer from developing. Even better, make them part of a Mediterranean diet, which calls for about six servings of vegetables and fruit daily, with up to six half-cups of whole grains or legumes and some fish. A 20-year tudy published lat year in International Journal of Cancer revealed that women who ate this way were 40 percent less likely to develop breat cancers known as hormone-receptor-negative, which tend to be more aggressive.

4. Sip Wisely Be mindful of your overall booze intake. “Alcohol use is associated with an increased risk of breat cancer,” says Anne McTiernan, M.D., a researcher and epidemiologit at the Fred Hutchinson Cancer Research Center, in Seattle, who is invetigating the long-term effet s of diet, weight loss, and exercise on breat-cancer biomarkers in partnership with the Breat Cancer Research Foundation. “Women should limit their intake to no more than one drink per day, regardless of the kind.” A weekly maximum of five is even more optimal.

5. Make Time for an Outdoor Walk The benefits are twofold. A tudy of nearly 60,000 potmenopausal women published in Cancer Epidemiology, Biomarkers & Prevention in 2014 found that those who consitently walked about 35 minutes a day were 10 percent less likely to develop cancer.

And a 2017 t udy out of the University of Alberta, in Edmonton, saw early signs that the same bluelight wavelengths that regulate your circadian rhythm may top subcutaneous fat cells from toring too much of the tuff. Mot women add this form of fat as they gain weight, says McTiernan, and being overweight or obese raises the chances of breat cancer pot menopause. To keep your BMI healthy (under 25) and breat-cancer risk in check, get regular moderate-intensity exercise, like two and a half hours a week of brisk walking, swimming, or biking—and if you can, log some of it outside.

their use to less than three years,” says McTiernan. Synthetic progeterone, or proget in, is tied to higher breat-cancer risk. (Plant etrogens, like the isoflavones in soy, are not; one to two servings a day of soy milk or tofu are safe, per the Mayo Clinic.) She also warns againt overthe-counter hormonal gels and creams— they’re no better than prescription ones.

7. Take 10-Minute Stress Breaks “Stress plays a major role in at leat 90 percent of chronic illnesses, including breat cancer,” Horner says. Stress hormones can weaken your immune sytem, and therefore your body’s ability to kill diseased cells and prevent them from multiplying. Chronic tress can also increase your blood supply, which can p eed the development of tumors. Whether it’s a few yoga poses or a quick guided meditation, “do some sort of t ress-reducing technique on a daily basis,” she advises.

“Even 10 minutes can make a difference.”

8. Banish Household Dust There’s more in it than lint and pollen.

It can also contain chemicals from items such as TVs, furniture, flooring, and toys that, per a 2016 t udy published in Environmental Science & Technology, degrade and collet in the air.

“Many of them mimic etrogen and significantly raise your breat-cancer risk,” Horner says. To reduce exposure, dut often with a damp microfiber cloth, use a HEPA filter–equipped vacuum, and maintain a shoes-off policy. And watch what you bring home: For guidance, use the Silent Spring Intitute’s Detox Me app.

9. Go to Bed Earlier

“Your sleep quality is as important as the food you eat,” says Horner. To get the deepet ret, be in bed by 10 and up by six.

“When you tay up late, many hormones— et rogen; insulin; cortisol, which is linked to t ress; and melatonin, a potent antioxidant—become imbalanced, increasing the likelihood of many illnesses, including breat cancer.” Keep your bedroom dark (light, including from devices, 6. Get Smart About Hormones “If you take them to manage menopausal symptoms, inhibits melatonin), cool (around 65 degrees), avoid ones that contain progeterone, and limit and ditration-free.

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Peace of Mind Hormonal factors, like a pregnancy after 35; family links (a close relative with breast cancer); or being among the approximately 40 percent of women with dense breast tissue can up your odds for the disease. But don’t panic—just be vigilant.

FIND A HIGH-RISK CLINIC

Doctors at these centers work with genetic counselors to design screening and prevention programs around your risk factors, says Kimberly Allison, M.D., breastpathology director at Stanford University School of Medicine.

SCREEN SMARTER

Next-gen 3-D mammograms, aka digital breast tomosynthesis (DBT), reduce false positives and unnecessary additional testing, says Mount Sinai’s Port. About 25 percent of mammos in the U.S. use DBT; see if your center does. If you have dense breasts, ask about contrast mammograms (for which an iodinated fluid is injected for more detailed results), ultrasound, or MRIs. KNOW WHAT’S NEW

Estrogen-blocking drugs may help prevent the disease in women with some precancerous lesions.

Clinical trials found that taking tamoxifen daily for five years cut subjects’ risk of developing hormonereceptor- positive breast cancer by 75 percent, says Abeena Brewster, a professor at Houston’s MD Anderson Cancer Center who is working to educate eligible high-risk women on its benefits.

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WHAT’S FOR DINNER?

SWEET TALK

Sarah Carey turns fresh fall ingredients into terrific weeknight meals.

Lindsay Strand serves up decadent treats that will remind you to save room for dessert.

VICTOR SCHR AGER (BUT TERFLY COSTUME); SANG AN (BONE COOKIES); ANNA WILLIAMS (PUMPKINS)

marthastewart.com/ halloweentreats

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GOOD LIVING PETS

How to Teach an Old Dog New Tricks With the help of a few training techniques—and a team efort from your whole family—a pet with many seasons under his collar can be your best one yet.

TEXT BY LOUISA KAMPS

get all the cooing, but veteran pet owners know the many advantages of having a dog with some life experience. While adult pooches can certainly have their behavioral blind p ots, they don’t require the attention a young pup in the home needs: “They’re usually pat chewing on everything,” says Rachel Maso, an animal-behavior associate with the ASPCA. More than 3 million dogs arrive in shelters every year—and for mot of the adult ones, it’s “through no fault of their own,” says Maso. “Many already have experience living with a family, plus some basic training—so they may only need a refresher.” Of course, this also applies to dogs that have long been part of your family but have let some habits slide. Enlit everyone in your home to use these easy training t rategies, and let the late blooming begin.

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Once you’ve acclimated him to your home and routines, adding a mature dog to your life will probably teach you a thing or two.

PAUL A PUNCHER/GET T Y IMAGES

HOSE ADOR ABLE PUPPIES

Remind him who’s in charge

Teach him how to chill

If they haven’t been taught better, adult dogs may resort to begging, jumping on visitors, and other bothersome behaviors in the home. But proatively training yours to relax in his own pecial pot will help keep him in control and out from underfoot when there’s a lot going on. Start by putting a mat in the corner of your kitchen, suggets Chelse Wagner, head behavior consultant at Dog’s Bet Friend, a training center in Madison, Wisconsin. Then slowly encourage your dog to interat with it: Surreptitiously toss taty snacks on it, put intereting chew toys on it when friends top by (“You want him to think it’s growing treats,” says Wagner), and at dinnertime, give him a hollow rubber toy, like a Kong, tuffed with frozen peanut butter to gnaw on there. And jut before he settles onto his perch, create a cue by saying, “Place.”

With pratice and reinforcement, mot dogs will soon follow the command “Go to your place,” even when something fascinating is happening nearby.

Let him know he’s a very good boy

Dogs are highly social creatures, and like humans, they typically repond better at every age to positive feedback than punishment. So praising yours for things he’s doing on his own will help him feel more confident and clear about your expetations. If housetraining is a work in progress, say, “Good boyyyy!” right after he does his business outside. Or if he hears a truck backfiring down the block and huffs anxiously for a few breaths, then—rather than going bonkers— lets out a sigh and curls back up to resume his nap, use the same phrase in a vocal tone he reponds well to, so he knows that you notice and approve. When you affirm your dog’s bet intints, you deepen your mutual repet and trut, and subtly guide his behavior in the diretion you want, says Matt Beisner, founder and co-owner of the Zen Dog care and training facility in Los Angeles: “It’s all about teaching them how to calm themselves.”

If your senior dog seems to think he’s the boss when out for a walk, let him know who’s holding the leash. Step one is minimizing ditrations—so when tarting out, if you see another dog heading toward you in the ditance, jut turn and walk the other way. If your pooch contantly tops, barks, or trains to check out other diversions, give the leash a quick pop, then relax the tension from your end and change course. The key to this zigzagging technique, says Seattlebased trainer Sean McDaniel, hot of the podcat The Dog’s Way, is to at oblivious to what your dog is doing—your nonchalance will help him relax and tay curious about where you’re going. At the same time, keep tabs on him out of the corner of your eye and mark— with a clear “Good dog!”— every time you see him watching you attentively and gamely choosing (ears perked, tail wagging slightly) to follow your lead.

A dog with aggression issues (perhaps related to previous neglet or abuse) may not be so quick to fall in line. If you have any concerns about safety, it’s bet to seek help

from a reputable professional trainer. Go to ccpdt.com to find certified trainers in your area— and be sure to find out how long they’ve been in business, read reviews, and learn about their philosophy before signing on. No single trategy has been proven to work better than others, but it’s helpful to feel you’ve found a solid fit.

After about a week of practice under progressively more ditrating conditions—building up from a quiet treet to a busy park, for intance—mot dogs will be able to walk on a loose leash mot of the time.

And once yours has matered the art of trolling comfortably by your side, because you’ve developed a healthy new leader-and-follower relationship, “a myriad of positive behaviors fall into line,” says McDaniel—from being able to sociably greet other dogs to relaxing more quickly (big yawn, forelegs tretching) after the UPS guy rings.

Pet owners willing to patiently etablish new guidelines for their adult dogs tend to be pleased with the new freedom and peace the process brings. “The tress of having a dog that doesn’t quite fit in is huge,” says McDaniel. But once you’ve helped him distinguish right from wrong and tapped into his natural desire to obey, “that frutration level goes way down.”

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GOOD LIVING

What’s the most eco-friendly way to dispose of fallen leaves in my yard?

—Daria Marlowe, Shaker Heights, Ohio

BORCHEE/GET T Y IMAGES

The quicket (and completely bag-free) method is to mow them into your grass; use the “mulch” setting on your lawn mower if it has one. You’ll create a nutrient-rich mixture that will help feed your lawn come pring. If you want to take matters a tep further, rake the leaves into a bag or a fenced metal or wooden bin, then leave them to mature for at leat a year—much like compot—into leaf mold, which is excellent to pread on your garden in future seasons.

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OCTOBER 2018

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GOOD LIVING

What is ghee, and how do I use it?

—Anne Baldridge, Denver

Made by heating butter to evaporate moisture and separate its milk solids (rendering it nearly lactose-free), ghee is a type of clarified butter with a nutty taste and spreadable texture. It’s a staple in Indian cuisine, and its high

—Autumn Katz, Presque Isle, Maine

Many cats—and their owners—deal with this messy issue, says Kate Norby, a veterinarian in Jersey City, New Jersey.

(She and her furry pal Stu included.)

If it happens after every meal, see your vet to ensure there’s no blockage or other problem that may require treatment.

But the culprit is often simply eating too quickly. To prevent this, and ensure your feline gets the nutrition she needs, Norby suggets dividing her food into smaller, more frequent meals throughout the day. Try four or five feedings, intead of the usual two.

smoke point makes it great for sautéing, frying, and more.

Use it in place of oil or butter to fry an egg, caramelize onions, or impart deep flavor to vegetables as they roast. Ghee is higher in good-foryou fatty acids than butter, and a little goes a long way—a jar will last a year in the refrigerator.

Our food editors like 4th & Heart GrassFed Original ($13, thrivemarket.com).

FOR THE DOGS

There’s a reason pooches shouldn’t trick-ortreat: A little chocolate can upset their stomachs and make them jittery, while a lot can cause more serious problems. Keep candy out of snout’s reach, and make sure Benji has a healthy meal instead.

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LET US HELP YOU! E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

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OCTOBER 2018

KEVIN VANDENBERGHE/GET T Y IMAGES (CAT); PETER ARDITO (GHEE)

My cat spits up undigested food ater she eats. Is there anything I can do about it?

IT'S NOT JUST A MUSHROOM, IT'S A

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Extra-Virgin IT'S NOT JUST CHEESE, IT'S Parmigiano-Reggiano IT'S NOT JUST OLIVE OIL, IT'S

IT'S NOT JUST A MEAL, IT'S

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M AST E R S O F PASTA Elevate every meal with Collezione. Bronze cut for a texture and taste that perfectly holds sauces every time.

COOK, NOURISH, ENJOY

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY MEGAN HEDGPETH

For crisp, browned edges and even cooking throughout, use a ceramic or enameled cast-iron baking pan; they maintain temperature better than glass ones.

| PERFECTING . . . |

A SLICE OF HEAVEN Our supreme lasagna recipe calls for two fillings: one with sausage and beef simmered in tomato sauce, and a cheesy mixture speckled with parsley. Each shines on its own, but together they soar like an aria. Our technique also gives you a leg up on prep— covering it while it bakes means there’s no need to parboil your noodles.

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

PHOTOGRAPHS BY JUSTIN WALKER

MARTHA STEWART LIVING

79

EVERYDAY FOOD Extra-virgin olive oil 85 percent–lean ground beef • Sweet Italian sausage • Onion

•

Grocery List

Tomato paste Canned whole peeled tomatoes • Low-moisture mozzarella • Whole-milk ricotta •

•

Carrots • Celery • Garlic • Dried oregano • Red-pepper flakes •

•

Whole milk Eggs • ParmigianoReggiano • Flat-leaf parsley • Dry lasagna noodles • •

PASTA POINTER When layering dry lasagna noodles into your dish, space them slightly apart— they’ll expand as they bake. Go for a good pasta, such as Barilla.

Simmer the Meat Sauce

Layer and Bake

Preheat oven to 375˚. Heat 3 tablep oons oil in a large saucepan over medium-high. Add ¾ pound beef, ¾ pound sausage, 1 chopped medium onion, 2 peeled and chopped carrots, 2 chopped celery talks, and 1 teapoon kosher salt.

Cook, breaking up meat into bite-size pieces, until vegetables soften and meat has browned in places, about 10 minutes. Add 6 minced garlic cloves, 2 teapoons oregano, and ½ teap oon redpepper flakes; cook 1 minute. Add 3 tablep oons tomato pate; cook 2 minutes. Purée two 28-ounce cans tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, t irring occasionally, until reduced slightly, about 15 minutes. Remove from heat.

Spread 2 cups meat sauce in a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over sauce.

Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat twice. Spread 2 cups meat sauce over top layer of noodles. Sprinkle with remaining 1½ cups shredded mozzarella and ¼ cup grated ParmigianoReggiano. Loosely cover with parchment-lined foil; place on a rimmed baking sheet and bake until noodles are al dente, 40 to 45 minutes. Uncover; bake until bubbly along edges and golden brown, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack to let cool slightly and set, about 20 minutes; serve.

Mix the Cheeses Shred 1 pound mozzarella. In a large bowl, whisk together 24 ounces ricotta (3 cups), 1 cup milk, 3 large eggs, 1 cup grated Parmigiano-Reggiano, 2½ cups shredded mozzarella, ¾ cup chopped parsley, 1 teapoon salt, and ¼ teapoon freshly ground black pepper.

MAKE AHEAD This recipe can be assembled and stored in the refrigerator up to a day in advance.

Leftovers also hold up well in the freezer: Package individual slices in parchmentlined foil and store in a freezer bag for up to a month. To reheat, bake, still wrapped in foil, at 375˚ for about 20 minutes, or until heated through.

Mushroom-Eggplant Lasagna

A Veg Version In this meat-free recipe, mushrooms add umami, eggplant soaks up the sauce’s flavor, and both give the dish a hearty, satisfying texture.

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OCTOBER 2018

Swap out the beef and sausage for 1 pound cremini mushrooms, chopped (about 5 cups); and 1 pound eggplant (1 to 2 medium), peeled and chopped (about 5 cups). Increase oil to 5 tablespoons. Sauté mushrooms and eggplant in oil 10 minutes; add 1 chopped medium onion, 2 peeled and chopped carrots, 2 chopped celery talks, and 1 teapoon kosher salt. Cook until vegetables have browned in places and mot of moit ure is cooked out of mushrooms and eggplant, about 15 minutes more. Then continue tep 1, above, with garlic, oregano, and red-pepper flakes.

I signed us (you) up to make lasagna for the swim team

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EVERYDAY FOOD

| KITCHEN WISDOM |

A CUT ABOVE Designed to chop, carve, slice, and dice, knives come in a baffling array of shapes, sizes, and sets. But for daily use, our food editors swear you only need these three kinds. Find ones that feel comfortable and balanced in your hand, then keep their stainless steel blades—and your skills—sharp.

TEXT BY CLAIRE SULLIVAN

OCTOBER 2018

A few pointers for keeping your knives in tip-top shape:

1 | Clean by Hand Dishwashers can dull and even chip blades.

Carefully wipe them with a soft, soapy sponge, then rinse and lay them on a dish towel to air-dry.

2 | Stow Safely Magnetic strips and blocks are the most protective options.

If your block has vertical slits, place blades sharp-side up to keep extra pressure from softening the edges.

PARING This three-to-fourinch marvel nimbly hulls strawberries, cores tomatoes, and deveins shrimp.

Our picks: the Victorinox 3¼inch paring with straight edge ($9), and the Wüsthof Classic three-inch straight-blade paring (shown, $65; both amazon.com).

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KEEN ADVICE

3 | Maintain Them Sharpen knives when they begin to feel dull—typically a few times a year. Most chef’s and paring styles can be done at home with a sharpening stone (not to be confused with a honing steel, used to straighten the blade between uses).

Serrated styles and all Japanese knives (such as the one shown at far left), which have a precise bevel, should be sent to a local professional.

PROP ST YLING BY MEGAN HEDGPETH

SERRATED Its sawlike edge zips through breads, bagels, and cakes.

An offset handle lends more control (and keeps wrists happy) when you’re chopping small ingredients, like chocolate and nuts.

Our picks: the SaniSafe nine-inch scalloped offset sandwich knife ($17), and the Shun Classic eight-inch offset bread knife (shown, $145; both amazon.com).

CHEF’S Say hello to the ultimate workhorse, ideal for meats, vegetables, and more.

Longer blades make slicing more effortless, but a midsize eight-inch model is adequate for home cooks. Our picks: the Misen chef’s ($65, misen.co), and the Wüsthof Classic eight-inch chef’s (shown, $187, williamssonoma.com).

S AT THE

heart

OF EVERY

HOME - COOKED MEAL

| WHAT’S FOR DINNER? |

One-Sheet Wonders On a busy night, an amazing home-cooked meal that doesn’t create a mess checks of all the boxes. With a single pan, you can crisp up chicken thighs with warm kale and tomatoes, conjure up couscous, sear sausages, and more. The result is delicious, but the real reward is the extra time you’ll spend at the table, not the sink.

TEXT BY CLAIRE SULLIVAN RECIPES BY LINDSAY STRAND

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OCTOBER 2018

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY MEGAN HEDGPETH

EVERYDAY FOO

Roasted Chicken With Kale and Tomato Panzanella

Vegetable Couscous Bowl

Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica

Sausages With Roasted Cabbage and Squash

Roasted Chicken With Kale and Tomato Panzanella 2 cloves garlic, thinly sliced (1 tablespoon)

½ loaf rustic bread, cut into 1-inch pieces (5 cups) 2 tablespoons grated Parmesan, plus more for serving 12 ounces cherry tomatoes (2¼ cups) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry

Vegetable Couscous Bowl 1 can (14 ounces) chickpeas, rinsed and drained 1 head cauliflower (1½ pounds), trimmed and cut into quarters 8 ounces carrots (about 4), peeled and cut into 1-inch pieces

¼ cup extra-virgin olive oil, plus more for drizzling 2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder 1 lemon, halved Kosher salt and freshly ground pepper 10 ounces couscous

4 thyme sprigs

4 ounces crumbled feta (1 cup)

1 bunch lacinato kale (about 8 ounces)

¼ cup cilantro leaves, roughly chopped

1. Preheat oven to 425˚, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.

2. Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

2. Reduce heat to 350˚. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes.

Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

25 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica You can substitute basil for the parsley in the salsa rustica.

2 sweet potatoes (1 pound total), scrubbed and cut crosswise ⅛ inch thick (about 4 cups) 3 cloves garlic, minced (1 tablespoon) 1 shallot, thinly sliced (½ cup) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 bunch spinach, tough stems removed (6 ounces; 6 lightly packed cups)

Sausages With Roasted Cabbage and Squash ½ kabocha squash (1 pound), seeds removed, cut into ¾-inch wedges 7 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper

½ head green cabbage (1 pound), cut lengthwise through core into 4 wedges 4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places 1 medium red onion (8 ounces), thinly sliced into rings Leaves from 2 sage sprigs

4 skinless sea-bass fillets (each 6 ounces), patted dry

1 tablespoon apple-cider vinegar

2 tablespoons flat-leaf parsley leaves, chopped

1 teaspoon Dijon mustard

2 tablespoons salt-packed capers, rinsed, drained, and chopped 1 tablespoon white-wine vinegar

1. Preheat oven to 425˚. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.

2. Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar.

Drizzle mixture over fish and vegetables; serve.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 55 MIN. | SERVES: 4

1. Preheat oven to 475˚, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.

2. Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet.

Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.

3. Stir together vinegar, mustard, remaining 3 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

© 20 18 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED

ACTIVE TIME:

1. Preheat oven to 475˚, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.

Grocery List

SHEET-PAN SMARTS

Roasted Chicken With Kale and Tomato Panzanella Garlic ½ loaf rustic bread ¼ cup ParmigianoReggiano 12 oz. cherry tomatoes 3 lbs. chicken thighs and drumsticks Fresh thyme 1 bunch lacinato kale Vegetable Couscous Bowl 1 can chickpeas 1 head cauliflower 4 carrots Ras el hanout 1 lemon 10 oz. couscous 4 oz. feta Cilantro Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica 2 sweet potatoes Garlic 1 shallot 1 bunch spinach 4 sea-bass fillets Flat-leaf parsley Salt-packed capers White-wine vinegar

PETER ARDITO

Sausages With Roasted Cabbage and Squash 1 lb. kabocha squash 1 lb. green cabbage 1 lb. sweet Italian sausages 1 red onion Fresh sage Apple-cider vinegar Dijon mustard

Six tactics for guaranteed family-style success.

1

4

Reach for Metal

For a cripy finish fat, use a tandard 13-by-18-inch rimmed aluminum sheet, sometimes called a half-sheet. It gets piping hot, and the low rim peeds up browning. (Glass baking dishes with higher sides team ingredients intead.)

2

Whether tossing vegetables in oil or drizzling them with it, use enough that they are well-coated before roating. If they’re not budging, be patient—they’ll flip more easily once caramelized.

5

Chop Smart

Cut vegetables into even pieces (per sizes lited in your recipe); otherwise smaller bits will burn, and larger ones won’t cook through. If you want to prep them a day in advance, refrigerate them in an airtight container.

Use the Right Tools

A fish patula is our food editors’ go-to gadget for t irring midbake—it’s thinner and more flexible than the regular kind, so you can rutle tender vegetables without smashing or breaking them. Use metal tongs to turn t urdier ingredients, like chicken and sausage.

Build a Solid Base

Root vegetables are cutom-made for this cooking technique: They’re dense, and roat ing brings out their sweetness.

For the bet texture, tart with firm, fresh ones.

3

Don’t Get Stuck

6

End on a High

One-pan dinners hit more notes when topped with something vibrant. These recipes call for capers, herbs, briny cheeses, and vinaigrettes. But chopped olives or peperoncini, a drizzle of salsa or peto, or jut olive oil and flaky sea salt can also pep things up.

S M ALL M O M E N TS, B I G LOV E

Family Meal Create a calendar with meal-and-game combos each week. Pack it all into the spacious cargo area of the Subaru Ascent ™ and head to your favorite spot to connect with nature and each other.

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EVERYDAY FOOD | HEALTHY APPETITE |

Blanching this vegetable before sautéing it yields vibrant-green rabe with less bite.

While broccoli rabe is but a distant cousin to its namesake vegetable (it’s actually a closer relative of Chinese cabbage), it shares its nutritional cred. A single bunch contains about 16 grams of protein, 12 grams of fiber, and 5 grams of iron.

And now’s the time to enjoy it: It’s more tender in cooler months, from fall till spring. Go for young rabe, marked by small leaves and bright stems, to power up these recipes.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

A Fresh, Fortifying Side

Rabe is a top plant-based source of calcium—one serving has 10 percent of a day’s worth.

Blanch 1 pound trimmed broccoli rabe in a pot of salted boiling water until bright green, about 30 seconds. Drain well; let cool on a rimmed baking sheet. In a large skillet over medium-high heat, cook 4 smashed garlic cloves in 2 tablepoons extra-virgin olive oil until golden, 2 to 3 minutes. Add broccoli rabe, season with kosher salt and freshly ground pepper, and cook, tirring occasionally, until jut heated through. Serve with lemon wedges and red-pepper fl akes, or use in our Italian picnic sandwich (on the following page).

ACTIVE TIME: SERVES:

86

OCTOBER 2018

4

15 MIN. | TOTAL TIME: 25 MIN.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

Simple Sautéed Broccoli Rabe

SWEET RAISINS

CRUNCHY BRAN FLAKES

WE ADDED BANANA SLICES

®, TM, © 2018 Kellogg NA Co.

A Lightened-Up Lunch

Italian Pressed Picnic Sandwich Garlicky rabe adds bright flavor, heartiness without heaviness, and a dose of visionpreserving vitamin A. Preheat oven to 375°. Slice 1 large loaf ciabatta in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toated, 5 to 7 minutes. Remove; pread 1 side with 4 ounces room-temperature goat cheese.

Top with 1 cup drained and halved Peppadews, 1 bunch chopped sautéed broccoli rabe (3 cups), 4 ounces thinly sliced prosciutto or speck, and 2 packed cups fresh basil leaves.

Spread other half of bread with ½ cup olive tapenade. Sandwich; wrap tightly in platic.

Place a heavy skillet on top, weighted down with canned goods; refrigerate at leat 1 hour and up to 8 hours. Slice and serve.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR. 15 MIN. | SERVES: 8

A Fiber-Filled Meal

Vegan Lentil Soup In one bowl, a woman will get about a quarter of a day’s worth of this essential, which lowers cholesterol and improves digestion.

What’s in a Name?

Heat 2 tablep oons extra-virgin olive oil in a pot over medium-high. Add ½ cup each chopped shallot, carrot, and celery; ½ teap oon each ground cumin and coriander; and a pinch of kosher salt. Cook, t irring, until vegetables have softened, 4 to 6 minutes. Stir in 1 cup dried French lentils, a 15-ounce can of crushed tomatoes, and 4½ cups water. Season with salt and freshly ground pepper. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until lentils are tender, 40 to 45 minutes.

Stir in 4 cups chopped broccoli rabe (if soup is too thick, add up to ½ cup water); cook until tender, about 3 minutes more. Stir in 2 teapoons red-wine vinegar, season with salt and pepper, and serve, with more pepper and a drizzle of oil.

This green also goes by “rapini” and “raab.”

Don’t confuse it with similar-looking broccolini, though— that’s a mix of broccoli and Chinese kale, and tastes more like (yup) broccoli.

ACTIVE TIME: 20 MIN.

88

OCTOBER 2018

| TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

Prep Tip To remove the woody ends from the stems, treat the vegetable the same way you would asparagus: Snap off the tough parts where they naturally bend and break.

EVERYDAY

Apple Sundaes With Cider Caramel Sauce Empires hold their shape best when baked and have a balanced sweet-tart flavor.

¼ cup dark-brown sugar ¼ cup granulated sugar 4 tablespoons unsalted butter, room temperature 1 tablespoon unfiltered applecider vinegar 4 to 5 firm red baking apples, such as Empire or Honeycrisp (2 pounds total) 1 teaspoon ground cinnamon 1 teaspoon grated fresh ginger (from a peeled 1-inch piece) Pinch of kosher salt 1 tablespoon heavy cream Vanilla ice cream and crushed amaretto cookies, for serving

1. Preheat oven to 400°. Stir to-

| SWEETS |

SUNDAE BEST

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2. Peel and core apples, then slice into ¾-inch-thick rounds. Toss with cinnamon, ginger, and salt in a bowl. Place on top of sugar mixture in a single layer, overlapping slightly if needed. Cover with parchment-lined foil and bake until jut beginning to soften and bubble, 20 to 25 minutes.

Spoon sauce over apples, and increase heat to 450°. Continue to bake, uncovered, until sauce thickens and apples are soft and brown, about 15 minutes more.

3. Divide apples evenly among

The caramel apple, a classic harbinger of Halloween, takes a sophisticated turn in this dessert. Baked with butter, sugar, ginger, and cinnamon, the fruit goes sot and spicy before you drizzle it with caramel sauce. Then just add a scoop of vanilla ice cream and a sprinkle of crushed store-bought amaretto cookies—your trick, everyone’s treat.

4 bowls. Whisk cream into liquid in baking dish to make a caramel sauce. Transfer to a bowl; let cool until thickened slightly, about 10 minutes. Top apples with ice cream, caramel sauce, and cookies; serve.

TEXT BY CLAIRE SULLIVAN RECIPE BY LAURYN TYRELL

5 MIN. | SERVES: 4

OCTOBER 2018

ACTIVE TIME:

15 MIN. | TOTAL TIME : 1 HR.

FOOD ST YLING BY L AURYN T YRELL: PROP ST YLING BY MEGAN HEDGPETH

gether both sugars, butter, and vinegar until well combined.

Spread mixture evenly in the bottom of a 9-by-13-inch baking dish.

Make Sargento jalapeno mac and cheese

REAL CHEESE PEOPLE

®

OF FRESHNESS LEADS TO

That’s what Sargento® Shreds do to food. Always shredded fresh of blocks of real, natural cheese, they make every meal something to be delighted by. © 2018 Sargento Foods Inc.

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October “The beauty of the natural world lies in the details . . . ” —Natalie Angier, The Beauty of the Beastly

PHOTOGRAPH BY JOHN DOLAN

MARTHA STEWART LIVING

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A farmer scans the sea of orange pumpkins. There are many varieties of this iconic Cinderella type, such as champion F1 hybrid, racer F1 hybrid, and wolf.

EVER WONDER WHERE your pumpkin came from?

Once a week between Labor Day and Halloween, gorgeous squashes are auctioned off in the heart of Pennsylvania’s Amish country, then taken to grocery stores and nurseries in various parts of the U.S. We tagged along with a seasoned buyer to see all the glorious options—large and small, bumpy and smooth, breathtaking and beautiful.

PHOTOGRAPHS BY GUS POWELL TEXT BY CATHERINE HONG

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Clockwise from top left: A coveted blue Jarrahdale stands out in a mixed-heirloom bin. Melissa Lowrie, a buyer for the home-goods store Terrain, inspects the fairytale pumpkins (after a successful day, she arranges for two tractor trailers to transport her purchases back to Terrain). Giants like these prizewinning 225-to-550-pounders are often at the center of heated bidding wars. Auctioneers and bidders communicate through hand signals.

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ON A COOL OCTOBER MORNING in Lancater

County, Pennsylvania, some of the country’s bet and mot beautiful Cucurbita are up for bid at the Leola Produce Aution.

There are classic orange ones, ranging from pale peach to deep persimmon, as far as the eye can see; and black, cream, green, and blue pecimens in every imaginable shape and size. Buyers for grocery tores and nurseries—some from as far as Virginia and North Carolina—roam, sip coffee, chat, and check out the goods. One of them is Melissa Lowrie, a senior plant buyer for the garden-and-home mecca Terrain, who leaves her place in Philadelphia at dawn nearly every Wednesday this time of year to attend.

As at any produce aution, Leola’s offerings reflet whatever’s peaking. In warmer months, berries, cherries, corn, and tomatoes dominate. In autumn it’s all about cauliflower, broccoli, apples, and, of course, pumpkins. “I love the ritual of driving here in the very early morning,” says Lowrie, a Cheter County native who’s going on her seventh year as an attendee. “As the sun rises, there’s a mit on the fields, and the air is crip with that initial feeling of fall.”

At seven a.m., when the firt buyers appear, many farmers are bringing in their inventory for the day. Some bear their loads on trators and pickup trucks; others, wearing traw hats and supenders, arrive in traditional horse-drawn carts.

These are the local Amish and Mennonite farmers, long the backbone of Lancater’s agricultural scene and revered for their expertise with heirloom varieties. “The aution is a logitical materpiece,” Lowrie says. “They’ve figured out how to make all these moving pieces work efficiently, and with almot no technology.”

While the rapid, motly silent autions are free and open to the public, they’re till very much an insider affair, frequented by a small, teadfat group of wholesalers. “Everybody’s sizing up the lots and calculating their bids, and it’s a bit of a rush,” Lowrie says. “But it’s also beautiful in its simplicity, and it’s the centerpiece of the community.”

A horse-and-buggy drives past the Leola auction, which was established in 1985.

Great Pumpkins For aficionados, the beauty is in the bumps—and the curves, tonal colors, and unique marbled, mottled patterns.

Learn how to identify these top heirlooms and hybrids.

SQUASH CHAMPS Clockwise from left: An oblong shape and angled stem give a classic jack-o’-lantern character; the small black Futsu squash starts out inky before fading to tan; speckled Thai rai kaw toks are prized for their flat shape; a new, unnamed crossbreed; a young full-moon pumpkin, which can grow to more than 60 pounds.

ART DIRECTION BY DAWN SINKOWSKI

COTTON CANDY The luminous ghosts of the pumpkin world, they even have white flesh under their stark white shells.

JARRAHDALE Flavorful and nearly stringless, this Australian heirloom is delicious to eat and ranges in color from dusty gray to greenish-blue.

FAIRYTALE Also known as musquee de Provence, they are heavily lobed and very popular.

Chefs love their sweet, creamy flavor.

ONE TOO MANY F1 HYBRID A round white fruit with reddish veining, it’s said to resemble bloodshot eyes on the morning after; hence its cheeky name.

PEANUT The knobby, shell-like bumps on this French heirloom (also called galeux d’Eysines) are caused by a buildup of sugar beneath the skin.

TANDY F1 HYBRID This understated variety has pale butternut-colored skin, a slightly oval shape, and a strong green stem.

JACK BE LITTLE As adorable as their name suggests, these edible, palm-size minis become more uniformly orange as they ripen.

WARTY GOBLIN F1 HYBRID Dare little hands to touch this spooky showstopper, which has lurid, lumpy warts that pop against the shiny skin.

FIELD TRIP F1 HYBRID Weighing in at five to seven pounds each, with long, sturdy stems, these orange fellas are perfect for kids to grab and go.

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ECLECTIC CAN BE ELEGANT The family room of Caroline Scheeler’s home outside Chicago showcases the same vision—clean lines, prints, and points of rich color—she brings to her job. The washable white linen slipcover on her custom Lee sofa lives nicely with the family’s cat and three dogs. “I love OxiClean,” she jokes.

“It comes out looking pretty darn good.” Bamileke stools from Cameroon stand in as cocktail tables, and a vintage Platner lounge chair looks luxe reupholstered in dark-paprika velvet. Scheeler bought the Beni Ourain rug in Morocco. The baskets, pillows, and lamp are from Jayson Home.

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THE TALENTED CREATIVE DIRECTOR AND COFOUNDER OF JAYSON HOME TRAVELS THE WORLD FOR DESIGN INSPIRATION. HERE’S HOW SHE USES HER GLOBAL FINDS IN HER OWN PLACE TO KEEP IT CURRENT, COLLECTED, AND HUMMING WITH WALL-TOWALL ART. TAKE A LOOK AROUND, AND LEARN A FEW LESSONS FROM AN EXPERT. PHOTOGRAPHS BY JESSE CHEHAK TEXT BY CHRISTINE LENNON

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A HUNTER-GATHERER’S PHILOSOPHY Scheeler, who says she inherited her design sense from her architect father and collector mother, defines her style as “curated but not precious. I seek imperfection, and I find freedom in the potential for change.”

LET WALLS DO THE TALKING Scheeler chooses artworks that “add to the story” of her entire home. In a happy accident, an estate-sale portrait in the dining room completes the gallery wall along the stairwell when viewed from the foyer. She found the stair runner on the ground at the Spitalfields market in London, and “bought it for a steal.”

CONNECT WITH COLOR A blue-and-white rug and Behr Marquee paint in Heirloom Silver give the master bath a calm vibe; paintings in similar shades carry it into the bedroom.

WAYNE, ILLINOIS, ABOUT 40 MILES outside Chicago, is hidden deep

in horse country. It’s not the firt place you’d expet to pot a pritine disco ball salvaged from a London flea market. But among Caroline Scheeler’s many thoughtfully chosen treasures, it fits right in. The globe-trotting creative diretor and cofounder of Jayson Home, the Lincoln Park emporium of vintage and custom furniture and unique housewares (and its accompanying catalog and website), has lived here for more than two decades, an hour-long commute and a world away from the glittery city.

Scheeler, an Illinois native, decided to trade convenience for charm when she and her painter-musician husband, Joe Vajarsky, tumbled upon their 1940s Cape Cod–tyle cottage, the dwelling that houses said disco ball, along with a trove of savvily sourced European antiques and textiles. Scheeler grew up horseback riding, and made frequent weekend trips to Wayne in her 20s before moving there ever crossed her mind. But when a house within walking ditance of her favorite barn came on the market a week after it caught her eye, she considered it a sign. Scheeler and Vajarsky, who was as smitten with the small town as she was, bought it somewhat impulsively and moved in in 1996.

Nearly 10 years later, as their two children, Stella, who’s now 16, and Owen, now 19, were getting bigger, they added a porch, patio, family room, and mater bedroom, doubling its footprint and creating inviting paces for reading, painting, making music,

CREATE BACKDROPS Walls painted in warm neutrals (like Farrow & Ball’s Wimborne White) show off striking pieces, such as the antique ikat textile Scheeler uses as a headboard. The disco ball brightens the room; the Alta lamp and Serge chair are from Jayson Home.

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and playing Monopoly. “It’s like you’re on vacation when you’re at our house,” she says.

“In the summer, we’re contantly outside on the porch or the patio, and in the winter we live around the fireplace.”

With her work as an outlet for contant experimentation, Scheeler can embrace a more settled exitence in her personal pace. “I could make myself crazy bringing home a new sofa every six months,” she says, with jut a tinge of mourning for all of the one-of-akind gems she’s left behind on her trips to Paris, Madrid, and Barcelona over the years.

But she’s content to prinkle in the pecial details: “Every room has a little piece of personality from some faraway place that has found its way to Wayne, Illinois. It’s a serious high-low mash-up of all the things we love.”

MIX OLD AND NEW In the dining room, a Venini glass chandelier is a modern foil to a vintage burl-wood cabinet Scheeler bought in Spain. The bentwood chairs belonged to her grandparents; the white ones she tossed right in the car and drove home from her store. The jewel-toned rug “works because it’s not trying too hard,” she says.

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY LORNA AR AGON

MAKE DYNAMIC DISPLAYS One of Scheeler’s visual gifts is grouping diverse objects: “I start with a piece or two that feel like the stars, and build around them.” Below, a 19th-century barn poster and dark oil painting anchor a gallery. An antique book resides next to a vintage can filled with paintbrushes. (Stella’s an artist like her dad.) The architectural model belonged to Scheeler’s father.

P I CK A X

X

X

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BETWEEN MILD BELLS A N D B L A Z I N G HABANEROS, THERE’S A WORLD OF FLAVORS TO EXPERIENCE— SWEET, FLORAL, EARTHY, SMOKY, AND BEYOND. OUR RECIPES SPAN THE HEAT INDEX AND CELEBRATE THESE DYNAMOS IN PEAK SEASON.

PHOTOGRAPHS BY

L E N N A RT W E I B U L L TEXT BY

MICHELLE SHIH RECIPES BY

G R EG LO F TS

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CO O K A P I Q UA N T PASTA The Italian classic spaghetti peperonata, enhanced with tuna and olives, makes palate-pleasing use of relatively tame bell and banana peppers. Cooked low and slow, they turn melt-in-your-mouth tender and sweet—and when sliced thin, they’ll twirl around a fork with the noodles. Almost everything in this quick dish—jarred tuna, olives, raisins— is a pantry item, and you can even substitute canned tomatoes for fresh cherry. Finish with sliced finger pepper, popular in India, as a swap-in for red-pepper flakes.

For recipes, see page 127.

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G I V E CO C KTA I LS A K I C K To start these serrano-mint margaritas, roast a serrano pepper (a staple of Mexican cuisine), then muddle it with sugar and mint; the fruit releases liquid to dissolve the sugar, so you don’t have to make simple syrup. In another twist, the glasses get rimmed with pink salt and sumac, which is mellower than lime. The pink lady is a habanero-hibiscus sour, a cross between agua de Jamaica—a Mexican hibiscus iced tea—and the Peruvian pisco sour. Habaneros have a floral quality that complements the tart hibiscus, and emulsified egg whites create the cloud of foam on top.

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S AY C H E ES E The stuffed, battered, and fried poblanos in chiles rellenos divorciados are a sensory revelation: crispy on the outside, gooey on the inside, and tingling with mild spice. The secret is to separate and whip the egg whites for the coating, which results in a shatteringly light, souffléd texture.

Divorciados refers to the separated salsas—a red one made from roasted tomatoes, and a tangier green one from tomatillos. Fresh poblanos are usually sold green, which indicates a stage of ripeness, not flavor. To test for heat, cut off a bit and touch it to your tongue.

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WAKE UP GREENS There’s a welcome surprise in this blistered shishito-pepper salad: cool, creamy honeydew melon. It melds with the crunchy cucumbers and mild zebra tomatoes, and offsets the stove top–charred peppers.

Shishitos, which are Japanese in origin, range from harmless to pass-the-milk hot.

About one out of every 10 is a scorcher—just often enough to make life interesting.

IGNITE THE NIGHT How do you make dinner guests deliriously happy? Greet them with bite-size jalapeño-bacon johnnycakes. The batter balances sweet and hot peppers: You can substitute fragrant Fresnos for the jalapeños; or Anaheims, which have a juicy, thick flesh, for bells. Or try cherry peppers, which hit both spicy and floral notes. Dollops of avocado-cilantro cream put out the fire, and a sprinkle of crunchy chopped raw peppers stands in for pico de gallo.

111

S I M M E R T H E M D OW N When you have a bumper crop of both corn and peppers, stir them into a shrimp maque choux, or Cajun succotash.

The key to its creamy broth is corn milk, scraped from the cobs after the kernels are cut off. Then experiment with different mild-to-medium-spicy peppers. Add padrons, which are like Spanish shishitos, small and ranging in heat; or toss in sweet habaneros, which look just like the traditional four-alarm variety but are surprisingly fruity. (This crossbreed can be found in some farmers’ markets.) When you improvise this way, the dish tastes new every time.

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I N D U LG E A L L Y E A R

ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

Preserved peppers enliven dishes long after their fall harvest. Hot-pepper relish (top left), made from chopped fresh chiles, sugar, and cider vinegar, tastes amazing mixed into mayo, burger patties, or deviled eggs.

Whole pickled peppers are great for Bloody Marys, soups, and stews (and have less sting than sliced, since the skin hasn’t been punctured); sliced ones give sandwiches, pizza, or scrambled eggs a jolt. And pepper-mint jelly (far right) brightens meats and rich fishes like salmon and swordfish. But the easiest way to make peppers last is to hang whole ones to dry on a string, like so, then crush a bit over pizza, or toss pieces into Szechuan stir-fries.

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NGOC MINH NGO ELENI N. GAGE

PHOTOGRAPHS BY TEXT BY

K AT I E C O V I N G TO N C R A N E , LAUREN DUMLER, AND TA N YA G R A F F

CREATED BY

S O M E

E N C H A N T E D

WHAT’S THE FLIP SIDE OF SCARY? SPELLBINDING. AND THAT’S WHERE THESE HALLOWEEN IDEAS LIVE— IN A LAND OF DREAMY WOODLAND CREATURES AND DEEP FORESTS THAT’S FAR MORE CHARMING THAN CHILLING. SOME ARE SIMPLE ENOUGH FOR LITTLE GOBLINS TO HELP WITH; OTHERS TAKE A BIT OF SKILL WITH A CARVING TOOL. BUT EACH IS BOUND TO BEWITCH.

FA S T FRIENDS Step into our fairy-tale realm, where all critters get along.

The secret to these sweet (and impressive) creations is our bunny and fox templates. (Download them at marthastewart.com/critter pumpkins.) Slice of a small piece of the bottom to make a level base, hollow the pumpkin out, tape on a template, and press a pin into the skin along the lines.

Then remove the paper and connect the dots with a linoleum cutter, scraping the surface just deeply enough for light to shine through. Insert a batterypowered candle, and watch your etchings come to life.

THE DETAILS: Speedball lino-cutter set, $19, michaels.com.

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H AU T E H A RV EST Some of the squashes in this display just sit and look pretty. But others double as vases for dramatic fall blooms that the wildly creative New York City floral designers Putnam & Putnam arranged in vessels and set in the hollowed-out shells. To re-create their handiwork, forage for ferns, leaves, ivy, and privet berries; then accent your finds with a few ranunculus and chrysanthemums.

FA N C I F U L F L OW E R S You don’t need magic beans to cultivate this ethereal pumpkin. The delicate tendrils encircling it are actually fabric appliqués from a crafts store. As for technique, simply pin it to win it: Place the floral pieces where you want them, and secure them with straight pins. We chose a smooth pumpkin with a unique pale-pink skin that contrasts softly with the embroidery colors, then gave the blushing beauty pride of place on a moss-covered pediment. But it will look just as lovely at the center of a table or spotlighted on your stoop.

THE DETAILS: M&J Trimming iron-on leaf metallic trim (similar to shown), 1⅛", in Gold, $10 per yd., mjtrim.com.

Mood Designer Fabrics cream floral left-side appliqués (similar to shown), 10" by 3.5", $8 each, moodfabrics.com.

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Orange you glad pumpkins and squashes come in diferent colors? This verdant vision includes blue Hubbard, Jarrahdale, Shokichi green, and La Estrella varieties, all draped in ferns. The trick to getting the leaves to look as if they sprang up this way is to lay them out to dry until they begin to curl (at least a day). Set the pumpkins in place, then arrange the ferns and pin to secure. If it’s too chilly for alfresco dining in your neck of the woods, this centerpiece can usher the outdoors in, especially if you accessorize with specimen bugs and lifelike chestnuts.

THE DETAILS: The Evolution Store unframed preserved insects, from $30 each, theevolutionstore.com.

Sweet Bella porcelain horse chestnuts, from $240 each, sweetbellausa.com. Jayson Home smoked short glasses, $8 each, jaysonhome.com. Hawkins New York simple linen napkins, in Pine, $18 each, hawkinsnewyork.com.

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ART DIRECTION BY JASPAL RIYAIT

P R I M O R D I A L PAT C H

WAR M WELCOME Let the ghouls and goblins knock on everyone else’s door while you spend the evening hanging with the fairies.

To invite them in, transform a pumpkin into a cozy hollow. Slice off a small piece of the bottom, scoop out the seeds, and tape on our template (get it at marthastewart .com/fairyhousepumpkin),

then go over the lines with a pin. Remove the paper, and trace the pinpricks with a linoleum cutter. For the windows, apply enough pressure to cut out the panes; everywhere else, use a lighter hand. With a glue gun or pins, add shelf mushrooms for front steps. Then do a little landscaping:

A couple of T-pins secure a twisty branch for a homey arbor.

Set a battery-operated candle inside to illuminate fairyland’s most coveted real estate.

THE DETAILS: Dried Decor sponge mushrooms on pick, $17 for 6, drieddecor.com.

CIDER W IT

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A NEW ROUND OF

take the cake Bite into one of these beauties, and you’ll be struck by their crunchy exterior and soft yet dense interior.

We made this selection from a variety of batters: vanilla, cider, and, in the case of the rings, lemon. Rich with buttermilk and tangy with the fruit’s juice, they come out of the hot oil a nice golden brown. Let the excess oil drip off, dip them in glaze, and top with fresh zest. Holes can be punched out of the middles, or you can make them using a 1½ -inch cutter.

For recipes, see page 132.

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They’re the stuff of Main Street storefronts, state-fair dreams, and easy Sunday mornings across America. But with a few simple ingredients, plus a good pot and a deep-fry thermometer, you can make unbelievably delicious ones yourself. Whether you crave the cake-like variety, dunked in glaze; yearn for light-as-air pillows, plump with jelly; or prefer to bypass the hot oil and bake a dozen or two, these babies are oh-so worth the effort.

PHOTOGRAPHS BY WILL ANDERSON | TEXT BY CHRISTIAN L. WRIGHT | RECIPES BY SARAH CAREY

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rise to the top Doughnuts leavened with yeast are airy and more elastic than their cakey counterparts. For these jelly-filled poufs, cut the dough into rounds and place each on lightly oiled parchment paper. Gently slip them into hot vegetable oil, turning with a chopstick, and cook until puffed up and golden. Use a pastry bag to pipe in jam just until they swell, and finish them with a dusting of confectioners’ sugar.

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Our Boston-cream wonders will delight on sight. Each square is infused with custard and coated in a way Willy Wonka would love.

The rounds have a strawberry glaze that gets its flavor from freeze-dried fruit. And the icing technique is a snap: Submerge the doughnuts halfway, and turn them right-side up to set.

STRAWBER

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end in a tie Here’s a twist on the Spanish pastry that’s dipped in chocolate or café con leche at breakfast time. Make a pâte à choux batter, also used for French crullers and cream puffs. Then fit a pastry bag with a star tip and pipe the batter through to create loops— the ridged surface will grab onto the cinnamon and sugar later. You might think the soft dough will cook quickly, but even if it looks done, hang in there. It’s when the interior becomes really hot that it gets its final puff.

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bake a batch

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CHOCOLATE

GLUTEN-FREE COCONUT-ALMOND

You could certainly leave these unadorned and call it a day, but extrasweet toppings take them to dizzying heights. From front to back: Chocolate glaze with sprinkles; chocolate glaze with chocolate shavings; and dulce de leche (feel free to use store-bought).

The batter contains substitutes for classic ingredients (unrefined coconut oil, almond flour, coconut milk), but the results emulate those irresistible boxed sets from the grocery store. Finish them with a freeze-driedraspberry glaze (the more berries, the brighter) and shredded coconut.

ART DIRECTION BY JAMES MAIKOWSKI AND DAWN SINKOWSKI; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY ANGHAR AD BAILEY

Technically speaking, these are not doughnuts, but why should those of us with a fear of frying miss out?

Baking allows for all kinds of different flavors and dietary leanings (gluten-free, anyone?). Simply pipe our batter—any quickbread one, since they tend to be dense, will also work—into a nonstick doughnut-mold pan. (Or you can use a resealable plastic bag and snip off a corner, in a pinch.) Then pop it in the oven, and try to keep your cool until they, well, cool.

VEGAN BANANA

PUMPKIN

Almond or cashew milk, coconut oil, and bananas give these guys richness; a vegan chocolate glaze, made from cocoa powder and more nut milk, piles on even more. Sprinkle them with your choice of chopped pistachios or pecans.

‘Tis the season! This autumnal recipe contains cinnamon, allspice, and a big helping of pumpkin purée. Dress the doughnuts in confectioners’sugar glaze and ground pepitas, or brush them with melted butter and roll them in a mix of ground pepitas, cinnamon, and sugar.

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WITH THE CREAMY, DELICIOUS TASTE OF PHILLY.

CREAMY SAUSAGE RIGATONI Prep Time: 25 min.

Total Time: 25 min.

Makes: 8 servings

What You Need 1 1 2 1 1 ½ ¼

lb. rigatoni pasta, uncooked lb. Italian sausage cloves garlic, minced jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed cup loosely packed fresh basil leaves, torn cup freshly grated Parmesan cheese

Six Simple Steps 1. Cook pasta as directed on package, omitting salt.

2. Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet sprayed with cooking spray.

3. Cook on medium heat until evenly browned, stirring occasionally.

4. Add garlic, cook and stir 30 sec. Add pasta sauce and cream cheese; mix well.

5. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.

6. Drain pasta. Add to pasta sauce mixture; mix lightly.

Top with basil and Parmesan.

| RECIPES AND HOW-TOS FROM THIS ISSUE |

Recipe Index

PICK A PEPPER PAGE 106

SALADS, SOUPS & SIDES Blistered ShishitoPepper Salad With Chive Vinaigrette 128 JalapeñoBacon Johnnycakes With AvocadoCilantro Cream 128 Simple Sautéed Broccoli Rabe 86

Vegan Lentil Soup 88 MAINS Chiles Rellenos Divorciados 128 Italian Pressed Picnic Sandwich 88

Smoky Serrano-Mint Margaritas 127 DESSERTS Apple Sundaes With Cider Caramel Sauce 90 Baked Chocolate Cake Doughnuts 136 Baked GlutenFree CoconutAlmond Doughnuts 136 Baked Pumpkin Doughnuts 137

Baked Vegan Banana Doughnuts 136 Boston-Cream Doughnuts 137 Cider Cake Doughnuts 132 Churros 134

Lasagna 80

Doughnut Holes 132

MushroomEggplant Lasagna 80

Jelly Doughnuts 134

Pasta Peperonata With Tuna and Olives 127 Roasted Chicken With Kale and Tomato Panzanella recipe card Sausages With Roasted Cabbage and Squash recipe card Sea Bass With Sweet Potatoes, Spinach, and Salsa Rustica recipe card Shrimp Maque Choux 130 Vegetable Couscous Bowl recipe card BEVERAGES

Lemon Cake Doughnuts 132 Vanilla Cake Doughnuts 132 Yeasted Doughnuts 132 OTHER Chocolate Glaze 134 Confectioners’Sugar Glazes 132 HabaneroHibiscus Syrup 127 Hot Red-Pepper Relish 130 Mixed-Pepper Pickles 130 No-Fuss Pastry Cream 134 Pepita Sugar 138

Apple Cider 18

Spicy PepperMint Jelly 132

HabaneroHibiscus Sours 127

Vegan Chocolate Glaze 137

Pasta Peperonata With Tuna and Olives ¼ cup extra-virgin olive oil, plus more for drizzling 1 large onion, halved and thinly sliced 1½ pounds mild peppers, such as bell, sweet, and banana, stemmed, seeded, and sliced into ¼-inch pieces (4 cups) Kosher salt 2 cloves garlic, minced (1 tablespoon) 1 pint cherry tomatoes, halved 2 tablespoons golden raisins, chopped

¾ cup Kalamata olives, pitted and halved 1 basil sprig, plus ⅓ cup fresh leaves, sliced if large 12 ounces spaghetti 1 jar (6 to 7 ounces) tuna in oil, drained and flaked 2½ ounces ParmigianoReggiano, grated (1 cup) 1 finger pepper or other hot pepper, thinly sliced into rounds; or 1 dried hot pepper, such as cayenne, crushed 1. Heat a large straight-sided

skillet or shallow pot over medium.

Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt.

Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stewlike consistency, 6 to 8 minutes.

Remove and discard basil.

2. Meanwhile, cook spaghetti in

a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and ½ cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 4

Smoky Serrano-Mint Margaritas To make these even smokier, swap out the tequila for mescal. The sumac on the rim adds citrus and floral notes, and can be used without salt, if you prefer.

1 serrano pepper 3 ounces fresh lime juice, plus wheels for rims and for serving 1 teaspoon pink salt or flaky sea salt (optional) 1 teaspoon sumac (optional)

lengthwise; remove stem, ribs, and seeds. Divide pepper, sugar, and mint leaves evenly between 2 glasses; gently pound with a muddling stick or the handle end of a thick wooden spoon until sugar dissolves and pepper breaks down into tiny pieces. Fill glasses halfway with ice. Divide tequila, liqueur, and lime juice evenly between glasses; stir to combine.

Garnish each with a mint sprig and lime wheel, and serve immediately.

ACTIVE/TOTAL TIME: 15 MIN.

| MAKES: 2

Habanero-Hibiscus Sours Silver tequila can be used in place of pisco.

6 ounces pisco, chilled 2 ounces Habanero-Hibiscus Syrup (recipe follows) 2 ounces fresh lime juice 2 large egg whites Peychaud’s or Angostura bitters, for serving

Fill a cocktail shaker halfway with ice. Add pisco, syrup, and lime juice. Shake vigorously 10 seconds; strain evenly into 2 chilled coupe glasses. Add egg whites to shaker. Shake vigorously until very frothy, about 20 seconds; strain evenly into glasses. Top each with a few dashes of bitters; serve immediately.

2 teaspoons superfine sugar

ACTIVE/TOTAL TIME: 5 MIN.

2 tablespoons packed fresh mint leaves, plus sprigs for serving

Habanero-Hibiscus Syrup

6 ounces 100 percent–agave silver tequila 3 ounces orange liqueur, such as Cointreau or Grand Marnier 1. Place pepper directly over a gas flame, or in a dry cast-iron skillet preheated over high and cook, turning a few times, until blackened all over, 3 to 4 minutes.

Transfer to a cutting board; let cool completely. Rub a lime wheel around the rims of 2 rocks glasses.

Combine salt and sumac on a small plate.

| MAKES: 2

½ cup sugar 3 habanero peppers

¼ cup dried hibiscus flowers ( ¼ ounce) Combine sugar, 2 habaneros, and

½ cup water in a small saucepan and bring to a boil, stirring until sugar has dissolved. Remove from heat. Halve remaining habanero lengthwise, and stir into syrup along with flowers. Let steep 10 minutes. Strain into a Ball jar or other heatproof container with a lid; let cool completely. Cover and refrigerate until cold. Syrup can be refrigerated up to 1 month.

2. Dip rims of glasses into salt

ACTIVE TIME: 5 MIN.

mixture to coat. Halve pepper

MAKES: ½ CUP

| TOTAL TIME: 15 MIN.

MARTHA STEWART LIVING

127

Chiles Rellenos Divorciados If you don’t have a gas stove, place the peppers on a rimmed baking sheet and char them under the broiler, turning a few times until blackened all over. The salsas can be made up to 1 week ahead and refrigerated in an airtight container; bring to room temperature before serving.

¼ cup sesame seeds 6 poblano peppers (about 1½ pounds total) 1¼ pounds plum tomatoes (about 5), halved lengthwise 1 large white onion, cut into 6 wedges 4 cloves garlic, peeled 2 jalapeño or serrano peppers, stems removed 1 pound tomatillos (6 to 7 medium), husked and thoroughly washed

⅔ cup low-sodium chicken or vegetable broth 2 tablespoons fresh lime juice Kosher salt

½ cup packed cilantro sprigs, plus more, chopped, for serving 8 ounces Oaxaca or Chihuahua cheese, or salted mozzarella, torn into bite-size pieces Corn oil, for frying 4 large eggs, separated 1 tablespoon unbleached all-purpose flour, plus more for dredging

1. In a small, dry skillet over medium heat, toast sesame seeds until fragrant and golden, 2 to 3 minutes.

2. Place poblanos directly on the

grates of a gas stove and char over high heat, turning a few times, until blackened all over, 6 to 8 minutes. Transfer to a bowl and cover; let steam 15 minutes.

3. Meanwhile, preheat oven to

broil with a rack in position closest to heating element. Arrange tomatoes (cut-sides up), onion, garlic, jalapeños, and half of tomatillos in a single layer on a rimmed baking sheet. Broil, turning onion, garlic, jalapeños, and tomatillos once halfway through, until blackened in places and beginning to soften, 10 to 15 minutes. Transfer tomatoes, half of onion and garlic, and 1 jalapeño to a blender; add ⅓ cup broth,

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1 tablespoon lime juice, and ¾ teaspoon salt and purée until smooth.

Transfer mixture to a bowl; rinse out blender jar. Place charred and raw tomatillos in blender with cilantro, ¾ teaspoon salt, and remaining onion, garlic, jalapeño, ⅓ cup broth, and 1 tablespoon lime juice. Purée until smooth.

Transfer to another bowl.

4. Place poblanos on a work sur-

face; gently rub with a paper towel to remove skins, taking care not to tear flesh. Holding the tip of a knife at stem end of a pepper, make a lengthwise slit about 1½ inches long; carefully remove seeds. Repeat with remaining poblanos. Holding slits open with one hand, stuff peppers with cheese, dividing evenly.

5. Heat 1 inch of oil in a large,

heavy skillet, preferably cast iron, over medium-high until a deepfry thermometer reads 375˚.

(Lower heat to regulate temperature, if necessary.) In a bowl, whisk egg whites to stiff but not dry peaks. In another bowl, whisk egg yolks with flour and 1 teaspoon salt until thickened slightly and pale. Whisk ⅓ of egg whites into yolk mixture until smooth. Gently fold in remaining egg whites, leaving some streaks (do not overmix). Fill the bottom of a pie plate with flour.

6. Dredge 3 poblanos in flour, turning to evenly coat. Lift 1 poblano and cradle it in your hand, patting with the other to remove excess flour, then hold stem end with one hand and tip end with other hand, slit-side up. Lower into egg batter to fully submerge, then lift again, allowing any excess batter to fall back into bowl.

Carefully lower into skillet.

Quickly dip remaining 2 floured poblanos in egg mixture and transfer to skillet. Fry, flipping once halfway through, until puffed and golden brown, 5 to 7 minutes. Transfer with a slotted spoon to a rimmed baking sheet lined with a wire rack. Repeat with remaining 3 poblanos.

7. To serve, spread ¼ cup charred-

tomato salsa on one side of each plate, and ¼ cup tomatillo salsa on other side. Top with

a fried poblano, sprinkle with cilantro and sesame seeds, and serve immediately.

ACTIVE TIME: 1 HR.

| TOTAL TIME: 1 HR. 35

MIN. | SERVES: 6

Blistered ShishitoPepper Salad With Chive Vinaigrette Padron peppers can be used in lieu of shishitos.

3 ounces shishito peppers (1¼ cups), stemmed and halved lengthwise

2 jalapeño or Fresno peppers (ribs and seeds removed for less heat, if desired), finely chopped ( ⅓ cup), plus more for serving 1 small mild pepper, such as baby bell, Anaheim, or cherry, finely chopped ( ⅓ cup), plus more for serving Kosher salt 1 cup fine yellow cornmeal, preferably stone-ground 1 cup unbleached allpurpose flour

2 tablespoons fresh lime juice

2 teaspoons baking powder

1 tablespoon rice-wine vinegar

2 large eggs

Kosher salt and freshly ground black pepper 2 tablespoons safflower oil 3 tablespoons chopped chives 1 pound small tomatoes, such as zebra, halved or quartered into bite-size pieces (3 cups) 1 piece (1 pound) melon, such as honeydew or cantaloupe, peeled and cut into bite-size pieces (2 cups)

½ English cucumber or 3 mini cucumbers, thinly sliced into rounds (2 cups)

¼ cup fresh mint leaves, sliced if large 1. Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate.

2. In a bowl, whisk together lime juice, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper.

Slowly whisk in oil, then chives.

Arrange tomatoes, melon, cucumber, and peppers on a platter.

Season with salt, drizzle evenly with vinaigrette, and sprinkle with mint; serve.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 6 TO 8

Jalapeño-Bacon Johnnycakes With Avocado-Cilantro Cream Keep the cakes warm on a rimmed baking sheet in a 200˚ oven until you’re ready to serve them.

JOHNNYCAKES

4 slices bacon ( ¼ pound) 1 small onion, finely chopped (1 cup)

¾ cup whole milk ¼ cup sour cream 2 tablespoons sugar Corn oil, for frying AVOCADO CREAM

1 ripe avocado

¼ cup sour cream ½ cup lightly packed cilantro sprigs 1 teaspoon finely grated lime zest, plus 2 teaspoons fresh juice Kosher salt 1. Johnnycakes: Cook bacon in a large cast-iron or nonstick skillet over medium heat until crisp and browned, 10 to 12 minutes.

Transfer to paper towels to drain, then finely chop. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion, hot and mild peppers, and ¼ teaspoon salt; cook, stirring occasionally, until soft and golden in places, 7 to 9 minutes. Transfer mixture to a large bowl; let cool completely.

2. In a bowl, whisk together cornmeal, flour, baking powder, and ¾ teaspoon salt. Add eggs, milk, sour cream, and sugar along with cooled pepper mixture, whisking just until combined (do not overmix). Stir in bacon; let stand 10 minutes.

3. Avocado cream: Halve and

pit avocado; scoop flesh into the bowl of a food processor. Add sour cream, cilantro, lime zest and juice, and ½ teaspoon salt.

Process until smooth. Transfer mixture to a bowl and cover with plastic until ready to serve.

The Workbook

NATURALLY CRAFTED. NATURALLY DELICIOUS.

4. Wipe skillet clean and return to

medium heat; coat with a thin film of oil. Drop level tablespoons of batter into skillet, 2 inches apart. Cook until cakes are golden on bottoms, small bubbles form at surfaces, and edges lift slightly from pan, 1 to 2 minutes. Flip and continue cooking until cakes are golden on bottoms and spring back when lightly pressed, 1 to 2 minutes more.

(Brush pan with more oil as needed.)

Top with dollops of avocado cream and chopped peppers; serve.

ACTIVE TIME: 45 MIN.

| TOTAL TIME: 50 MIN.

MAKES: ABOUT 32

Shrimp Maque Choux To extract corn milk after stripping the kernels, place the tip of each cob in a small bowl and hold the stem end. Starting from the top, scrape the cob firmly down with a spoon, toward the tip. Rotate slightly and continue scraping all the way around.

5 tablespoons unsalted butter 1 bunch scallions (about 7), thinly sliced into rounds, white and light-green parts separated from dark-green tops 1 small red onion, chopped (1 cup) 1 pound mild to moderately spicy peppers, such as bell, Anaheim, cherry, padron, and sweet habanero; stems, ribs, and seeds removed, chopped (2½ cups) 2 celery stalks, halved lengthwise and thinly sliced crosswise (1 cup) 5 thyme sprigs Kosher salt and freshly ground pepper 4 ears corn, kernels and corn milk stripped (about 3 cups total)

⅓ cup dry vermouth

Natural dry food available with Oceanfish or White Meat Chicken.

1 cup fish or seafood stock, or clam juice

⅓ cup heavy cream 1 pound medium shrimp, peeled and deveined 1. Melt butter in a large straight-sided

skillet or wide, shallow pot over medium-high heat. Add scallion white and light-green parts, onion, peppers, celery, and thyme; season with salt and pepper. Cook, stirring a few times, until vegetables are crisp-tender and golden in places, 6 to 8 minutes.

2. Stir in corn kernels and milk, then

vermouth; boil until liquid has mostly evaporated, about 1 minute. Stir in stock, cream, and shrimp. Bring to a simmer (but do not let boil), reducing heat as necessary, and cook until shrimp are opaque and just cooked

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through, 2 to 3 minutes. Remove from heat. Discard thyme sprigs, stir in dark-green scallion tops, and serve.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 4 TO 6

Hot Red-Pepper Relish 12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker’s (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large 1 small onion, peeled and quartered Kosher salt

⅓ cup apple-cider vinegar, preferably unfiltered 2 tablespoons sugar 1. Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.

2. In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely.

Transfer to resealable jars with lids.

Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions at marthastewart.com/ canningtips and store at room temperature up to 1 year.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 25 MIN., PLUS

COOLING | MAKES: 2 CUPS

Mixed-Pepper Pickles 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1¼ pounds mixed hot peppers, cut into ¼-inch rings (seeds removed for less heat, if desired), or left whole (about 6 cups rings or 8 cups whole) 6 cloves garlic, peeled and halved lengthwise 2 teaspoons whole black peppercorns 3 fresh bay leaves 2 cups distilled white vinegar 2 tablespoons sugar Kosher salt 1. In a small, dry skillet over medium

heat, toast cumin and coriander seeds until fragrant and slightly darkened, 2 to 3 minutes.

2. Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

mϧձǻ ҝ Ҵɧǻ dž Ӈč ҝ

®

INSPIRED COMBINATIONS EXTRAORDINARY DETAIL Indulge her senses with Fancy Feast Medleys.

Accents of real vegetables, garden greens or cheese bring culinary perfection to every bite.

Discover more inspired creations at FancyFeast.com/Medleys

The Workbook smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved.

Pour over peppers, leaving ¼ inch space at tops of jars but fully submerging peppers (if they’re not, top off with a 2-to-1-ratio mixture of vinegar and water).

Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions at marthastewart.com/canningtips and store at room temperature up to 1 year.

Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions at marthastewart.com/ canningtips and store at room temperature up to 1 year.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 25 MIN.,

PLUS COOLING | MAKES: 1 ⅔ CUPS

A NEW ROUND OF DOUGHNUTS PAGE 120

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 20 MIN., PLUS 3 DAYS | MAKES: 6 CUPS

Spicy Pepper-Mint Jelly To prevent burns to the eyes and other sensitive areas of the body, always wear disposable kitchen gloves when handling spicy peppers.

1 cup sugar Kosher salt 1 cup lightly packed fresh mint leaves, finely chopped 8 jalapeño or serrano peppers, 2 whole; 6 stemmed, seeded, and minced ( ⅔ cup)

⅔ cup distilled white vinegar 1 teaspoon calcium water (calcium and instructions included with Pomona’s Universal Pectin, below) 1 teaspoon Pomona’s Universal Pectin (available at amazon.com)

1. In a saucepan, bring sugar,

¼ teaspoon salt, mint, whole jalapeños, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more.

Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.

2. Meanwhile, in another sauce-

pan, bring vinegar and calcium water to a boil. Remove from heat; stir in minced peppers.

3. Whisk pectin into ¼ cup syrup.

Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely.

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Lemon Cake Doughnuts 3¾ cups unbleached all-purpose flour, plus more for dusting 2¼ teaspoons baking powder

¾ teaspoon baking soda 1½ teaspoons kosher salt 6 tablespoons unsalted butter, room temperature

¾ cup sugar 1 tablespoon grated lemon zest, plus 3 tablespoons fresh juice and 1 to 2 more lemons for zesting 1 large egg plus 1 large yolk, room temperature

¾ cup buttermilk Vegetable, peanut, or safflower oil, for frying (about 8 cups) Lemon Confectioners’-Sugar Glaze (recipe follows) 1. Dust a baking sheet with flour.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter, sugar, and 1 tablespoon lemon zest on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then lemon juice. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients.

Turn out dough onto baking sheet; use floured hands to flatten to a ¾-inch-thick rectangle.

Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).

2. Pour oil into a large, deep, heavy

pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2½ inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350° to 360°. Meanwhile, using a floured 2½-inch round doughnut cutter, cut out doughnuts (or use a 2½-inch round cookie cutter, then cut out holes with a 1- to 1½-inch round cutter). Pat together scraps; cut out more doughnuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop doughnuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4½ to 5½ minutes (2½ to 3½ minutes for holes), maintaining oil temperature between 340° and 350° at all times. Transfer doughnuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.

3. While still slightly warm, dip

top of each doughnut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack.

Zest lemons directly over doughnuts. Let stand until glaze sets and doughnuts are cool, about 1 hour. Doughnuts are best eaten the day they are made.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 2 HR.

50 MIN. | MAKES: 12 TO 14, PLUS HOLES

VARIATIONS Vanilla: Replace lemon juice and

zest with 1½ teaspoons pure vanilla extract and scraped seeds from 1 vanilla bean. Increase buttermilk to a scant 1 cup. Use Vanilla Confectioners’-Sugar Glaze (recipe follows).

Cider: In a pot over medium-high

heat, reduce 1 cup apple cider to ⅓ cup; use in place of lemon zest and juice. Reduce buttermilk to ⅔ cup. Add ¾ teaspoon ground cinnamon and ¼ teaspoon ground ginger to flour mixture. Finish doughnuts by rolling in cinnamon sugar (in place of glaze).

Doughnut Holes: Flatten dough

to ¾ to 1 inch thick. Use a floured 1½-inch cutter to cut out about 42 rounds. Cook, flipping a few times, until deep golden brown all over, 2½ to 3½ minutes total.

Lemon Confectioners’Sugar Glaze To make the powdered berries for the variations below, process freeze-dried fruit in a food processor until fine. Use immediately.

3 cups confectioners’ sugar

¼ teaspoon kosher salt 6 to 8 tablespoons fresh lemon juice (from 2 to 3 lemons)

Whisk together confectioners’ sugar and salt. Whisk in juice until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using.

ACTIVE/TOTAL TIME: 5 MIN. MAKES: 1½ CUPS

VARIATIONS Vanilla: Stir 1 tablespoon pure

vanilla extract into sugar mixture. Replace lemon juice with whole milk.

Strawberry: Stir 1 tablespoon

powdered freeze-dried strawberries into sugar mixture. Replace lemon juice with whole milk.

Coconut: Stir 1 tablespoon melted

coconut oil into sugar mixture.

Replace lemon juice with coconut milk.

Raspberry-coconut: Stir 1 tablespoon each melted coconut oil and powdered freeze-dried raspberries into sugar mixture. Replace lemon juice with coconut milk.

Yeasted Doughnuts To make these in a single day: After the dough doubles in volume in step 2, pat it out ½ inch thick on the sheet, then refrigerate for 30 minutes before cutting and proofing again.

1¾ cups unbleached all-purpose flour, plus more for dusting 1¾ cups bread flour

⅔ cup warm water ⅓ cup whole milk 2¼ teaspoons instant dry yeast (one ¼-ounce package) 1 large egg plus 1 large yolk, room temperature

⅓ cup sugar 2 teaspoons kosher salt 4 tablespoons unsalted butter, room temperature, cut into pieces Vegetable-oil cooking spray

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The Workbook Vegetable, peanut, or safflower oil, for frying (about 8 cups) Strawberry or Lemon Confectioners’-Sugar Glaze (see recipes, previous page) or Chocolate Glaze (recipe follows) 1. Whisk together flours. Combine

water and milk in the bowl of an electric mixer fitted with the dough-hook attachment, then sprinkle yeast over top. Stir in 1 cup flour mixture. Cover with plastic wrap; let stand in a warm place until bubbling and doubled in volume, about 1 hour. Add egg and yolk, sugar, salt, and remaining flour mixture. Beat on medium speed 3 minutes. Continue beating while adding butter, a few pieces at a time, beating to combine after each addition. When all butter has been added, keep beating until a shiny, sticky dough forms around hook, about 4 minutes more. Scrape down sides of bowl.

2. Cover dough with plastic wrap.

Let stand in a warm place until almost doubled in volume, about 1 hour. Refrigerate at least 8 hours and up to 24.

3. Cut out 24 three-inch squares

of parchment. Spray two baking sheets with oil; arrange parchment squares in a single layer on them. Spray parchment. Transfer dough to a lightly floured baking sheet; pat out ½ inch thick. Using a floured 2½-inch doughnut cutter, cut out doughnuts (or use a 2½-inch cookie cutter to cut out rounds, then cut out holes with a 1-inch round cutter). Transfer to parchment squares. Drape with oil-sprayed plastic wrap and let stand in a warm spot until slightly more than doubled in bulk and very soft, about 1 hour.

4. Meanwhile, pour oil into a

large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2½ inches headroom. Clip a deepfry thermometer to pot and heat oil over medium to 350° to 360°.

Working in batches of 3 so as not to crowd pot, carefully use parchment to transfer doughnuts to hot oil and cook, flipping a few times, until puffed and golden brown all over, 2 to 3 minutes total for

134

OCTOBER 2018

doughnuts (1½ to 2 minutes for holes), maintaining oil temperature between 350° and 360° at all times. Transfer doughnuts to a wire rack set in a rimmed baking sheet; let cool 10 minutes.

vanilla and whisk until mixture is smooth and has the consistency of hot-fudge sauce. (If it’s too thick, add more cream, 1 tablespoon at a time.)

5. While still slightly warm, dip

CUPS

top of each doughnut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack.

Let stand until glaze sets and doughnuts are cool, about 1 hour.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 4 HR.

40 MIN., PLUS OVERNIGHT | MAKES: ABOUT 12, PLUS HOLES

VARIATIONS Boston cream: Using a 2¾-inch

square cutter, cut out 9 squares.

Once doughnuts have cooled completely, fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with about ½ cup No-Fuss Pastry Cream (recipe follows). Fill each doughnut with about 1 tablespoon cream (it should puff slightly in center). Dip tops in Chocolate Glaze (recipe follows).

Jelly doughnuts: Using a 2¾-inch

round cutter, cut out about 9 rounds. Once doughnuts have cooled completely, fill a pastry bag fitted with a coupler and a Bismarck piping tip (such as Ateco #231) with about ⅓ cup strawberry or grape jam or jelly.

Fill each doughnut with about 2 teaspoons jam or jelly (it should puff slightly in center). Dust with confectioners’ sugar.

Chocolate Glaze ¾ cup mini chocolate chips (6 ounces) 1 cup confectioners’ sugar, sifted

¼ cup natural cocoa powder, sifted

¼ teaspoon kosher salt 2 tablespoons unsalted butter, room temperature

½ cup heavy cream, plus more if needed 1 teaspoon pure vanilla extract

Combine chocolate, sugar, cocoa, salt, and butter in a small bowl.

Heat cream in a small pot over medium-high until bubbling around edges, 1 to 2 minutes.

Pour hot cream over chocolate mixture; let stand 1 minute. Add

ACTIVE/TOTAL TIME: 10 MIN.

| MAKES: 1⅓

MAKE & TAKE

GET A JUMP START ON POTLUCK AND TAILGATING SEASON: THE NEXT TIME YOU MAKE A CASSEROLE OR LASAGNA, PREPARE AN EXTRA ONE AND KEEP IT IN THE FREEZER, UNBAKED, FOR UP TO THREE MONTHS. Brought to you by Reynolds® Disposable Pans

No-Fuss Pastry Cream ½ cup sugar ¼ cup cornstarch Pinch of kosher salt 2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract

1. Whisk together sugar, corn-

starch, and salt in a medium saucepan. Whisk together milk and egg yolks; add to saucepan along with butter and bring to a boil over medium heat, whisking constantly. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.

2. Strain pastry cream through

a fine-mesh sieve into a bowl.

Cover with plastic wrap, pressing it directly onto surface of cream.

Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

ACTIVE/TOTAL TIME: 15 MIN., PLUS

CHILLING | MAKES: 2½ CUPS

Churros 1 stick unsalted butter 1 tablespoon plus 1 cup sugar 1 teaspoon kosher salt 1¼ cups unbleached allpurpose flour 4 to 5 large eggs, room temperature 1 cup heavy cream

5 ounces semisweet chocolate, finely chopped (1 cup) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon Vegetable, peanut, or safflower oil, for frying (about 8 cups) Vegetable-oil cooking spray 1. Combine butter, 1 tablespoon sugar, salt, and 1 cup water in a medium saucepan; bring to a boil.

Remove from heat; stir in flour.

Return to medium-high heat and cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, 2 to 3 minutes.

2. Transfer mixture to the bowl

of an electric mixer fitted with the paddle attachment. Beat on low speed until slightly cooled, about 1 minute. Increase speed to medium and add 4 eggs, 1 at a time, beating until a soft peak forms when you touch batter and pull your finger away. (If a peak does not form, lightly beat remaining egg, and mix into batter, a little at a time, until it does.)

Transfer mixture to a piping bag fitted with a closed star tip (such as Ateco #9824).

3. Heat cream in a small pot over medium-high heat until bubbling around edges, about 2 minutes.

Pour over chocolate in a heatproof bowl. Let stand 5 minutes, then whisk until smooth. Whisk vanilla and 1 teaspoon cinnamon into sauce.

4. Pour oil into a large, deep,

heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2½ inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350° to 360°. Cut 20 four-inch squares of parchment.

Spray two baking sheets with oil. Arrange parchment pieces in a single layer on them; spray parchment.

5. Pipe 2 ½-inch ribbon-shaped loops onto parchment squares.

Working in batches of 3 so as not to crowd pot, carefully drop parchment with dough into hot oil, removing parchment immediately with tongs as each is added, and cook, flipping a few times, until puffed and golden

Nothing Else Tastes Like

NEW! The Workbook

BIG VANILLA

brown, 6 to 8 minutes total, maintaining oil temperature between 350° and 360° at all times. Transfer to wire racks; let cool 10 minutes. Meanwhile, stir together remaining 1 cup sugar and 1 teaspoon cinnamon. While still slightly warm, toss churros in cinnamon sugar and serve immediately, with chocolate sauce alongside.

LATTE FLAVOR

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 1 HR. 5 MIN.

MAKES: 20

3. Dip top of each doughnut in glaze until halfway submerged, turning as needed to evenly coat one side; or spread tops with dulce de leche. Place, glaze-side up, on racks. Top with sprinkles or shavings and let stand until completely set, about 1 hour. Doughnuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

ACTIVE TIME: 25 MIN.

Baked Chocolate Cake Doughnuts If you don’t have three pans, you can bake these (and the cake doughnuts that follow) in batches—just be sure to thoroughly wash and dry the pans in between.

1 stick unsalted butter, room temperature, plus more for pans 2 cups unbleached all-purpose flour

⅓ cup natural cocoa powder 1½ teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt

½ cup granulated sugar ½ cup packed light-brown sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract 1 cup whole milk 1 cup mini chocolate chips (8 ounces) Chocolate Glaze (see recipe, previous page) or store-bought dulce de leche (we like Nestlé La Lechera) Sprinkles or chocolate shavings (optional) 1. Preheat oven to 425°. Lightly brush 3 standard doughnut pans with butter.

Whisk together flour, cocoa, baking powder, baking soda, and salt. Beat butter with both sugars on high speed until light and fluffy, about 2 minutes.

Add eggs, one at a time, beating to combine after each addition. Beat in vanilla.

Reduce speed to low; add flour mixture in two batches, alternating with milk, beating to combine after each addition.

Stir in chocolate chips.

BIG FOOD FOR

BIG DAYS

2. Transfer batter to a piping bag fitted with a large, plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a ½-inch hole in one corner.

Pipe 3 tablespoons batter into each cup in pans. Bake until tops spring back when lightly touched, 10 to 11 minutes.

Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely. © 2018 Kellogg NA Co.

136

OCTOBER 2018

| TOTAL TIME: 2 HR. 30 MIN.

MAKES: 18

Baked Gluten-Free CoconutAlmond Doughnuts ½ cup unrefined coconut oil, room temperature (solid), plus more for pans 2 cups finely ground almond flour, such as Bob’s Red Mill

½ cup fine cornmeal ⅓ cup sweetened shredded coconut, plus more for garnish 1½ teaspoons baking powder 1 teaspoon kosher salt

½ cup sugar 3 large eggs, room temperature 3 tablespoons whole milk or coconut milk Coconut or Raspberry-Coconut Confectioners’-Sugar Glaze (see recipes, page 132) 2 tablespoons powdered freeze-dried raspberries (see note, page 132)

1. Preheat oven to 425°. Lightly brush

3 standard doughnut pans with oil.

Whisk together almond flour, cornmeal, coconut, baking powder, and salt. Beat oil with sugar on mediumhigh speed until creamy. Add eggs, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour mixture and milk.

2. Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a ½-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 9 minutes (1 to 2 minutes less, if pan isn’t full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.

3. Dip top of each donut in glaze until

halfway submerged, turning as needed to evenly coat one side, then place, glazeside up, on racks. Sprinkle each with a pinch of coconut and a pinch of freezedried raspberries. Let stand until glaze is set, about 1 hour. Doughnuts are best

BIG DAYS served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

ACTIVE TIME: 25 MIN.

2¼ cups confectioners’ sugar Pinch of salt 4 to 5 tablespoons almond or cashew milk, plus more if needed

Baked Vegan Banana Doughnuts ½ cup unrefined coconut oil, room temperature (solid), plus more for pan 2 tablespoons ground flaxseeds 2 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt

⅓ cup unsweetened almond or cashew milk

¾ cup mashed very ripe banana (from 2 bananas) 1 cup sugar Vegan Chocolate Glaze (recipe follows) Chopped toasted pecans or pistachios (optional)

4 teaspoons light corn syrup

Whisk together confectioners’ sugar, cocoa, and salt. Whisk in 4 tablespoons milk and corn syrup until mixture is smooth and has the texture of thick, pourable honey. If needed, add more milk, 1 teaspoon at a time, until mixture reaches desired consistency.

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 1½ CUPS

Baked Pumpkin Doughnuts 1 stick unsalted butter, room temperature, plus 4 tablespoons, melted (optional), and more for pans 2¼ cups unbleached all-purpose flour 1½ teaspoons baking powder

½ teaspoon baking soda

1. Preheat oven to 425°. Lightly brush

1¼ teaspoons kosher salt

3 standard doughnut pans with oil.

Sprinkle flaxseeds over ⅓ cup water; let stand until slightly thickened, about 5 minutes. Whisk together flour, baking soda, and salt. In another bowl, whisk together almond milk and banana. Beat oil with sugar on mediumhigh speed until creamy, about 2 minutes. Beat in flaxseed mixture.

Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture.

½ ¼ ⅔ ⅓

2. Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a ½-inch hole in one corner. Pipe about 3 tablespoons into each cup of pans. Bake until tops spring back when lightly touched, about 10 minutes (1 to 2 minutes less if pan isn’t full). Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool completely.

3. Dip top of each doughnut in glaze until

halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks. Sprinkle with nuts; let stand until glaze is set, about 1 hour. Doughnuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving. | TOTAL TIME: 2 HR. 30 MIN.

teaspoon ground cinnamon teaspoon ground allspice cup granulated sugar cup packed light-brown sugar

2 large eggs, room temperature 1 teaspoon pure vanilla extract

¾ cup buttermilk ¾ cup pumpkin purée Pepita Sugar (recipe follows) or Vanilla Confectioners’-Sugar Glaze (see recipe, page 132) Ground pepitas (optional)

1. Preheat oven to 425°. Lightly brush

3 standard doughnut pans with butter.

Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.

BIG FOOD

2. Beat butter with both sugars on

medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.

FOR

BIG DAYS

3. Transfer batter to a piping bag fitted

with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a ½-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.

MARTHA STEWART LIVING

137

© 2018 Kellogg NA Co.

MAKES: 15

WITH POTENTIAL

⅓ cup natural cocoa powder

| TOTAL TIME: 2 HR. 30 MIN.

MAKES: ABOUT 15

ACTIVE TIME: 25 MIN.

ARE RIPE

Vegan Chocolate Glaze

The Workbook

FOR

4. Brush doughnuts with melted butter

and toss in pepita sugar, then return to racks; or dip top of each doughnut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks and sprinkle with ground pepitas. Let stand until completely set, about 1 hour. Doughnuts are best served the day they are made, but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.

BIG DAYS

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 2 HR. 30 MIN.

MAKES: 18

1 teaspoon ground cinnamon

Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week.

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 1 CUP

GOOD THINGS PAGE 23

SMOKE & MIRRORS To re-create our haunted mirror: Download the template at marthastewart .com/hauntedmirror. Measure your mirror.

Head to your local copy shop and give them the template file and mirror measurements. Tell them you want to have the image in the file printed on removable clear vinyl adhesive the size of your mirror. (FedEx Office can create these for from $78 per square foot.)

If you prefer to craft one from scratch: Photocopy your hands (have a friend press the button), scan the printout, and take the scanned file to the copy shop to be printed on removable clear vinyl adhesive. Or photocopy each hand separately onto clear sticker paper and piece together your macabre masterpiece.

© 2018 Kellogg NA Co.

THE DETAILS: Grandin Road Halloween posable snakes, in Black, from $9 each, grandin road.com. Chelsea Textiles GUS 043-02 bureau with diamond carving, in Antique

138

SUPPLIES Green tarp Green ski hood Sewing supplies Hot-glue gun

½-inch rope, 6 to 8 feet long

36 press-on nails

1 cup sugar

BIG DAYS

DINOSAUR

Green long-sleeve T-shirt, green gloves, and green sneakers

¼ cup pepitas

FOR

FANTASTIC BEASTS

Large safety pins

Pepita Sugar

BIG FOOD

Black, $1,922, chelseatextiles.com. Avery sticker project paper, 8½" by 11", in Glossy Clear, $14 for 7 sheets, amazon.com.

OCTOBER 2018

1. Hood: Cut out a strip of tarp, about 8 inches wide and long enough to run down the center of hood. Fold strip in half lengthwise and cut triangular scales into open edge. Unfold; attach center of tarp strip to center of hood by hand with a running stitch. Hot-glue scales together; let dry completely.

2. Back and tail: Cut out a strip of tarp about 8 inches wide and at least as long as your dino is tall. Fold and cut scales into it as in step 1. Cut rope to same length as strip, then hot-glue rope down center of strip. Hot-glue sides of tarp strip together over rope; let dry completely. When ready to wear, safety-pin tail to back of T-shirt, leaving last few feet loose so the tail can swish.

3. Claws: Hot-glue pairs of press-on nails together to make them thicker.

Hot-glue a pair onto each glove finger, and 4 pairs onto the tip of each sneaker; let dry completely.

THE DETAILS: Everbilt drawstring tarp, 9' by 9', $13, homedepot.com. Sheface spandex costume face-out hood mask, in Green, $10; and Aoraem stiletto nail tips, size 10, $8 for 500, amazon .com. Primary The PJ Pant, $12; and The LongSleeve PJ Top, $12, both in Grass, primary.com.

Gungun high-top casual strap canvas sneakers, in Green, $17, amazon.com.

PEGASUS UNICORN SUPPLIES Iridescent fringed party curtain, at least 7 feet long String or wire, about 6 inches long Hot-glue gun White ski hood Large safety pins White leotard and tights Battery-powered LED candle Roll of plastic wrap Spray adhesive Iridescent glitter

White headband with teeth, 1 inch Glittery canvas Holographic vinyl Adhesive Velcro strips Angel’s-wing dance cape 1. Mane and tail: Gather curtain into a “ponytail” about 2 feet from bottom; secure with string. Cut off part of curtain 2 feet above string, so you have two roughly even sections. Set aside part you just cut off (the tail). Hot-glue top edge of remaining curtain down center of hood; cut off excess. Repeat two to three times, hot-gluing additional strips of curtain on top of first to form a mane; let dry completely.

When ready to wear, trim front of mane to create “bangs,” and safetypin reserved ponytail section to leotard and tights through string.

2. Horn: Unscrew candle top from base. Roll plastic wrap into a loose “rope.” Wrap around candle so it’s tapered like a horn, thickest at the bottom and narrowing to a point; secure with hot glue. Mist all over with spray adhesive and decorate with glitter. Tap to remove excess.

Hot-glue candle base onto center of headband; let dry completely.

When ready to wear, screw candle top with battery into base to illuminate horn.

3. Ears and hooves: Cut 2 triangular shapes with rounded bottoms out of canvas and 2 out of vinyl.

Hot-glue backs of vinyl pieces to backs of canvas pieces. Curve bottoms of triangles so that “ears” stand up, with vinyl on inside of ear shape; hot-glue onto headband and let dry completely. Cut two 6-inch doughnut shapes out of vinyl, with openings large enough to fit wrists and ankles, then cut in half, for “hooves.” Stick halves of Velcro on opposite straight edges of hooves to secure to themselves.

4. Put on dance cape for wings.

THE DETAILS: ShinyBeauty foil fringe party curtain, $8; Lucco Balaclava face

mask, $8; and Motique Accessories plastic hard headband with teeth, 1", in White, $6, amazon.com. Leotard Boutique lined long-sleeve leotard, in White, $20; and Jeffries microfiber tights, in White, $8, leotardboutique.com. Beans and Peanuts Vanilla Sparkles Chunky Glitter on white canvas back, 8" by 11", $4, beansandpeanuts.etsy.com. Wento silver holographic vinyl, $11 for ¼ yd., wento.etsy.com. Danzia Worship Angel Wing, in Silver, $30, danzia.com.

BAT BOY SUPPLIES Stiffened black felt Regular black felt Black ski hood Sewing supplies Black arm warmers

Cut triangles out of stiffened felt for ears, and wings out of regular felt.

Curve triangles for ears, and attach to hood by hand with a running stitch. Attach felt wings to arm warmers by hand with a running stitch.

THE DETAILS: Creatology stiffened felt, 9" by 12", in Black, $1.25; and Crafty Cuts solids felt, 36" by 36", in Black, $6.50, michaels.com. Sheface spandex costume face-out hood mask, in Black, $10; and Kuty UV-protection arm sleeves, $7.50 a pair, amazon.com.

Primary The PJ Pant, $12; and The LongSleeve PJ Top, $12, both in Black, primary .com. Zoogs Fashion high-top canvas sneakers, $13, amazon.com.

feelers around headband; twist to secure.

Trimming 02450 black velvet ribbon, $4 per yd., mjtrim.com.

3. Peel backing off circles and stick on dress.

DOLL EYES

THE DETAILS: Electric Party jumbo black self-adhesive eyelashes, $6 a pair; XFentech children’s polarized round sunglasses, $9.50; Creativity Street chenille pipe cleaners, 12" by 6mm, in Black, $5 for 100; Darice acrylic pom-poms, 2", in Black, $3 for 8; and Motique Accessories plastic hard headband with teeth, 1", in Black, $6, amazon.com. Primary The New Swing Dress, in Cherry, $24, primary.com.

Leotard Boutique black long-sleeve leotard, $18; and Jeffries microfiber tights, in Black, $8, leotardboutique.com.

RISE OF THE MUMMIES

SUPPLIES Washable craft glue Extra-large faux eyelashes Black sunglasses 4 black pipe cleaners 2 black pom-poms, each 2 inches Black headband with teeth, 1 inch Black felt adhesive circles, 3 inches

Red dress 1. Bug eyes: Glue faux eyelashes onto sunglasses; let dry completely.

2. Feelers: Twist pairs of pipe cleaners together to make each feeler, and stick wires of each feeler into a pom-pom. Wrap opposite ends of

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25kfall. The $25,000 Sweepstakes begins at 12:01 a.m. C.T. on 8/1/18 and ends at 11:59 p.m. C.T. on 1/4/19. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited.

Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

BANK ROBBER THE DETAILS: Joyousbuy portable travel shoe totes, $8 for 10; and Juvale $100 play money set, $8 for 100 bills, amazon.com.

WEREWOMAN THE DETAILS: MapofBeauty long straight five-clip hair extensions, in Brown, $8 each, amazon.com. Joan Oloff Shoes Delaney Brown boots, $375, joanoloffshoes.com.

CROW SUPPLIES Black felt Hot-glue gun

LADYBUG

THE DETAILS: Oval doll eyes, $12.50 for 5 pairs, eyesfromschoepfers.etsy.com.

All in One bobby pins with glue-on flat pads, $8 for 50, amazon.com.

Feather trim Black ribbon, 2 inches wide Feather lashes

Cut a semicircle out of black felt, then cut a notch in the center of the straight side to make an opening for your neck. Hot-glue on overlapping rows of feather trim, working from bottom up, and finish by hot-gluing ribbon around the neck, leaving ends loose to serve as a tie; let dry completely.

When ready to wear, adhere feather lashes to your eyelids.

THE DETAILS: FSLESI Rooster Hackle feather fringe trim, $10 for 2 yd.; and Elegant Lashes F096 feather false eyelashes, $11 a pair, amazon.com. M&J

WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win .marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day.

Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older.

One entry per email address per day.

Online entry only. Void where prohibited.

Sponsor: Meredith Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023.

Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

S M ALL M O M E N TS, B I G LOV E

Tricked Out Trunk Pop the trunk and get creative: Local trunk-or-treat events are your chance to show your Halloween spirit. With unparalleled cargo space and Subaru Starlink™ Multimedia (perfect for spooky music!), the Ascent™ gives you plenty to work with.

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Collecting

As apt as these vessels look for the spookiest night of the year, they predate pumpkin carving by nearly a century. In the late 1700s, British-born Josiah Wedgwood, founder of the iconic company, created an ebony stoneware to mimic coveted ancient bronze and called it “black basalt.” By firing reddish-brown clay at high temperatures, he gave dinnerware, tea sets, candlesticks, and vases an inky matte finish. The style was an instant hit, and those vintage pieces remain highly collectible today. Other ceramic companies soon began making similar versions. But authentic Wedgwood, like the punch bowl at the bottom of this stack, is crafted with a special formula that turns it distinctly dark. Serve up a bewitching drink—or fill one to the brim with gourds or sweets—for a dramatic display on All Hallows’ Eve. PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

140

OCTOBER 2018

PROP ST YLING BY ELIZABETH PRESS

CAST A SPELL

®©2017 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours.

And devoured in seconds.

®

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration.

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