Martha - Jan/Feb 2019

MARTHA STEWART

CITRUS CRISPS

Your new afternoon pick-me-up PAGE 67

Brilliant Starts

101

Ways to Get Inspired & Feel Energized All Year Long

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| January | Sunday

Monday

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NEW YEAR’S DAY

The Martha Manual: How to Do (Almost) Everything is in bookstores

Write thank-you cards

Friend Jean Pigozzi’s birthday

Cardio and core

Weight training

Make kale, white bean, and farro soup (see page 66)

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Put away holiday decorations

Clean and organize kitchen pantry

Mulch ornamental beds with compost

Refill birdfood containers

Groom cats

Hike with Jude and Truman

Weight training

Yoga

Honoree at YMA Fashion Scholarship Fund Awards Dinner

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Harvest citruses from greenhouse

Clean and oil saddles

Bring fresh eggs to the office

Sister Kathy’s birthday

Draft plan for spring planting

Horseback ride with friends

Weight training

Yoga

The Winter Show opening-night party in NYC

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Go cross-country skiing (if snowy enough)

MARTIN LUTHER KING JR. DAY

Schedule eye exam

Donate clothes to charity

Organize photos

Weight training

Yoga

Give keynote at Peoples Company Land Investment Expo

Family dinner with Alexis, Jude, and Truman

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Horseback ride

Start onions from seeds

Take inventory of wines

Place seed orders

Weight training

Yoga

Give lecture at New York Botanical Garden

Cardio and core

Weight training

Weight training

Martha’s Winter GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

| February | Sunday

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Sharpen and oil garden tools

GROUNDHOG DAY

Weight training

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Watch Super Bowl with family and friends

Bring blooming orchids into the house

LUNAR NEW YEAR Speak at American Magazine Media Conference

New York Botanical Garden Orchid Dinner

Make stocks for soup

Feed orchids

Horseback ride

Cardio and core

Weight training

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Craft valentines with Jude and Truman

Bring fresh eggs to the office

Friend Allyn Magrino’s birthday

Bake and decorate cookies

VALENTINE’S DAY

Survey property for tree damage

Hike with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

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Go antiques shopping

PRESIDENTS’ DAY

Wash dogs’ winter coats and sweaters Yoga

Cohost dinner at South Beach Wine & Food Festival in Florida

Host happy hour at South Beach Wine & Food Festival

Lunch with friends

Weight training

Organize seed packets as they arrive

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Horseback ride

Repot begonias

Gardener Ryan McCallister’s birthday

Cut pussy willows for arrangements

Colleague Sarah Carey’s birthday

Weight training

Yoga

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JANUARY/FEBRUARY 2019

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Ricotta Banana Toast

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JANUARY/FEBRUARY 2019

Contents 72

STRAIGHT FROM THE HEART

Surprise loved ones of all ages with our sweet DIY ideas for Valentine’s Day.

78 THE MARTHA MANUAL Our founder’s latest book is a trusty guide to doing practically everything better.

84 SNOW DAY! Here’s how one family runs toward winter in Vermont with open arms.

90 MATERIAL WORLD

K ATE MATHIS (PRODUCE); THE INGALLS (KIDS)

A textile library and workshop in Brooklyn bursts at the seams with rare fabrics, sewing tools, and crafting classes.

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Healthy & Whole Eat wonderfully all winter long with these vibrant recipes.

MARTHA STEWART LIVING

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JANUARY/FEBRUARY 2019

Contents

17 A Plan for Growth 13 Our founder shares her visit to the Global Seed Vault in the Arctic.

EVERYDAY FOOD

GOOD THINGS 17 Flowering branches that last, Super Bowl snacks, valentines for the whole class, and more.

Start With: The Power Player 53 A batch of beef chili enlivens three wintry recipes.

What’s for Dinner?

Fondue for Two 56 Ignite some romance with a heartwarming V-Day menu.

25 GOOD LIVING The Well-Kept Home: Quick Studies 25 Smart and stylish office upgrades that’ll position you for success.

32

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JANUARY/FEBRUARY 2019

American Made: All Together Now 30 A Boulder, Colorado, company makes artful, captivating wooden jigsaw puzzles.

Tastemaker: The Crusader 32 The founder of Beautycounter loves all things clean and classic.

Beauty: Smooth Operators 34 The best facial exfoliators, from mild to mighty.

Health & Wellness: Flex Benefits 40 Seven reasons to work weight training into your workout.

Change Makers: A Recipe for Success 42 At four culinarybusiness incubators, delicious ideas are always cooking.

Ask Martha 44 All your pressing questions answered.

Pets: Chew on This 50 Why it’s crucial to keep Fluffy’s teeth and gums healthy—and exactly how to do it.

Kitchen Wisdom: Riches in Store 58 Our favorite chocolates for baking, drinking, and savoring by the square— or chip.

Confident Cook: A Leg Up 60 For quick, flavorful meals, choose chicken thighs.

Departments

Martha’s Winter 2 Editor’s Letter 8 Out & About 10 The Workbook 97

| ON THE COVER |

Recipe Index 97

Say hello to your new favorite snack: slowbaked citrus “crisps” that taste like sunshine (see page 67).

Photograph by Justin Walker. Food styling by Shira Bocar. Prop styling

by Tanya Graff.

Collecting 104

K ANA OK ADA (FAUX FLOWERING QUINCE, OFFICE BOX); PETER ARDITO (LIPSTICK); JUSTIN WALKER (CHICKEN)

FROM MARTHA

60

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, a handful of ideas in this issue that I look forward to enlisting.

Forget diets and fads: “Healthy & Whole” offers a delicious, nutritious way of eating that I can get behind year-round.

Page 64.

Make Room about growing older (and hopefully wiser) is you get the chance to perfect your approach to New Year’s resolutions—or antiresolutions, as the case may be. And by perfect, I mean do away with all intentions that pursue daily, absolute perfect ion. This includes resolutions that involve the word every, such as “I will wake up every weekday morning at five a.m. to hit the gym,” as well as grand pronouncements about things you will never do (say, drink wine on weeknights) or will always do (go to bed before 10 p.m.). In my experience, these are surefire st rategies for total failure by January 15.

Instead, I think of this as a time to reassess what’s working—and what isn’t. And the conclusion I come to isn’t to cram more into my life and spread myself across it thinner, but rather to cut the surface area, and lay my efforts on thick where it counts. I’ll focus less on the things I think I should do, and make more space for what I want to do. To me, that’s perfection.

Happy New Year!

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ONE OF THE BEAUTIFUL THINGS

Spread the Valentine’s Day love with these fun and thoughtful ideas that think outside the chocolate box. Page 72.

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Even skin needs a fresh start. “Smooth Operators” uncovers the most effective exfoliants, like Garnier Glow Boost, to add to your routine. Page 34.

4

Workout time limited?

Then strength-train.

This compelling piece gives me good reason to join the resistance.

Page 40.

5 Elizabeth Graves, Editor in Chief @ebgraves elizabeth@marthastewart.com

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JANUARY/FEBRUARY 2019

Peek inside The Martha Manual: How to Do (Almost) Everything. From how to hang a heavy mirror to making the best cheese plate, Martha’s new book is proof she can teach you (almost) everything. Page 78.

PORTRAIT BY PERRY HAGOPIAN

JUSTIN WALKER (TOASTS); LENNART WEIBULL (HEARTS); COURTESY OF GARNIER (EXFOLIANT); ADOBE STOCK (WEIGHTS); GIEVES ANDERSON (BOOK)

1

© 2019 Reynolds Consumer Products, LLC. “This is the good stuff” is a trademark of Reynolds Consumer Products LLC.

Mix it up Put a twist on familiar favorites. Think turmeric-grilled chicken.

Dinnertime has changed. Our quality hasn’t.

Recipes at ReynoldsKitchens.com/MealPrep

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO START THE YEAR ON AN EXHILARATING NOTE

| WHY NOT? |

| ON THE ROAD |

Art and Soul Celebrate Black History Month with a feast of cultural events across the states.

Flurries turn into a scene out of Frozen at the U.S. National Snow Sculpting Championship, in Lake Geneva, Wisconsin. The four-day extravaganza kicks off January 30 with nine-foot-tall cylinders of compacted powder. Teams chisel them into giant animals and dancing figures as fortyfive thousand spectators ogle the emerging art. Here, a few more frosty contests.

BRECKENRIDGE, COLO. Squads from as far away as Japan compete in the International Snow Sculpture Championships, morphing 25-ton blocks into colossal carvings.

Jan. 25–30, gobreck.com.

ST. PAUL, MINN. Creations at the Minnesota State Snow Sculpting Competition are colorfully lit each night during the St. Paul Winter Carnival.

Jan. 25–27, mnsnowpark.com.

JACKSON, N.H. At Black Mountain, you can ski 45 south-facing trails and admire wintry marvels at the Jackson Invitational Snow Sculpting Competition.

Jan. 25–27, jacksonnh.com.

| SECRET SOURCE |

Metalliferous “This site is like an encyclopedia of metals for jewelry-making.

You can easily engineer the chains, beads, and charms into a Valentine’s Day gift.”

—Living style editor at large Naomi deMañana | ON OUR BOOKSHELF |

Take in some local color via three new page-turners. Seasonal Flower Arranging (Ten Speed Press) is florist Ariella Chezar’s handbook to decorating with what’s in bloom now; in late winter, she picks flowering quince, white amaryllis, blush proteas, and pink-green hellebores. In Bowlaway (Ecco), novelist Elizabeth McCracken conjures a larger-than-life Massachusetts matriarch and the flawed descendants who inherit her bowling alley in anecdotes epic, tragic, and hilarious. Yasmin Khan’s mission is “to challenge stereotypes of the Middle East, one pomegranate at a time.” Zaitoun (W. W. Norton), her mouthwatering ode to Palestinian cuisine, does just that.

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metalliferous.com

Denton Black Film Festival January 23 to 27 Get a head start with 60-plus screenings featuring AfricanAmerican filmmakers, screenwriters, and actors at this five-day fest outside of Dallas.

Proceeds fund college scholarships for local high school seniors. dentonbff.com

Harlem Fine Arts Show February 14 to 17 The nation’s largest traveling exhibition of work from artists of the African diaspora returns to New York City for its 10th anniversary. Take in more than two thousand photographs, paintings and ceramics, then attend lectures about their worldly impact. hfas.org

Living the Dream . . .

Singing the Dream February 17 Two renowned Washington, D.C., choirs share the Kennedy Center stage at this uplifting tribute to another person who raised his voice for equality: Dr. Martin Luther King Jr. choralarts.org

COURTESY OF VISIT L AKE GENEVA (ICE SCULPTURE); COURTESY OF PUBLISHERS (BOOKS)

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From MARTHA TEACH AND INSPIRE

COLD STORAGE Jutting out of the snow, the entrance to the Svalbard Global Seed Vault, in Norway, looks like a futuristic bastion from a sciencefiction movie. It leads into a subterranean mine built about 120 meters into the side of a mountain.

A Plan for Growth In a remote bunker deep in the Arctic Circle, the Svalbard Global Seed Vault holds the world’s future: It stores and protects nearly a million foodseed varieties, from African black-eyed peas to South American potatoes.

Martha visited, and takes us along on her eye-opening adventure.

PHOTOGRAPH BY CLAIRE TAKACS

MARTHA STEWART LIVING

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MAR

BREAKING THE ICE Left: Camera in hand, I head into the vault. Below: Inside, about 500 seeds per variety are enclosed in foil packages, identified by country of origin, and stored in sealed containers.

Low humidity and a cold temperature (–18 degrees Celsius)

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AST YEAR WAS A VERY EXCITING

JANUARY/FEBRUARY 2019

father of the bank, drafted the first global plan of act ion for the United Nations on the conservation and sustainability of plant genetic resources, which led to the founding of the vault. It now holds close to 1 million seed varieties, including 162,000 types of rice and 48,000 kinds of beans, and it has the capacity for millions more.

Our time there was filled with lect ures, excursions, dinners, and, of course, a long visit in the subterranean space. We met with the trust’s current executive director, Marie Haga, and learned how this unique backup system for seed banks all over the world (there are more than 1,750 in total) will enable us to grow food in the wake of natural or human-made disaster. The seeds represent stability for our crops and hope for a future replete with variety and nourishment for everyone. Although it’s a seemingly impossible task, the trust’s dedicated team of scientists and researchers has collected seeds from almost every country in a relatively short period of time. We owe a debt of gratitude to this amazing group.

CL AIRE TAK ACS (MARTHA INSIDE VAULT); JAKE AHLES (NORTHERN LIGHTS); MICHAEL POLIZA (OTHERS)

L

travel year for me. Without a doubt, the highlight was February, when I traveled to Svalbard, Norway, an archipelago about 650 miles from the North Pole, and a week later ventured to Antarctica on a photography tour, coming very close to the South Pole. The back-to-back timing of these trips was challenging, but as I think back on them, it was incredible to go to the opposite ends of the globe within such a short period. The contrasts were so vivid, and the memories so intense, that I would do it all over again if I could.

Svalbard is surrounded by glaciers and home to approximately 1,200 people, 2,400 polar bears, and the Svalbard Global Seed Vault, the largest collect ion of food seeds in the world. To celebrate its 10th anniversary, the international conservation organization Crop Trust, which runs the vault along with Norway’s Ministry of Agriculture and the Nordic Genetic Resource Center, invited me there with a small group of entrepreneurs and environmentalists. American scientist Cary Fowler, often called the

help keep them viable. Crop Trust is currently raising funds for an endowment to cement its future. To learn more, visit croptrust.org.

TOP OF THE WORLD Far left: Here I am inside the vault.

Left: Svalbard lies between Norway’s mainland and the North Pole; the people who live there run scientific research projects, facilitate tour groups, and work in a coal mine.

THE EXPLORERS Right: Our group poses under signs pointing toward London, Paris, Bangkok, and other faraway places. Far right: Dogsledding is still a common mode of transport in Svalbard; some of us got to drive teams of Alaskan huskies across the snow.

GREEN PHANTOMS The Northern Lights, aka Aurora Borealis, were not as elusive in Norway as they often are at lower latitudes. We saw their magnificent gleam every night and early morning in the clear, star-strewn sky.

MARTHA STEWART LIVING

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| DIY DÉCOR |

First Blush

Some things of beauty are a joy forever, but delicate flowering quince—a traditional symbol of love and abundance—lasts only a week or two. This blooming-good imitation is the exception: Snip petal clusters off pink or red freeze-dried hydrangeas, and craft-glue them to branches. They’ll look fresh well past winter, and keep your household in the pink.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY KANA OKADA

HUES TO USE You can replicate other blossoming branches with this technique. White hydrangeas mimic almond or orange blossoms; yellow ones pass for forsythia.

THE DETAILS: Arte Flor natural preserved hydrangeas, in Light Pink, $20, gorgeous flowers.us. DriedDecor .com decorative birch branches, $7 per bunch, drieddecor.com.

MARTHA STEWART LIVING

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Love On Top Bringing your cuties hot cocoa in bed is a swell surprise on its own.

To sweeten the deal, cut a marshmallow (mini, regular, jumbo— any size works) in half to make two circles. Snip the tops and pinch the bottoms, then set your affections afloat.

| RECIPE REMIX |

New Flames 18

JANUARY/FEBRUARY 2019

There’s no need to wait till Memorial Day. Enjoy all the toast y feels of s’mores in mid-February, no campfire required, by making a few tweaks to a standard batch of puffed-rice-cereal bars. Cook the marshmallows under the broiler for a minute, so they’re nicely charred, and st ir crushed graham crackers and chopped chocolate in with the cereal. Let cool before slicing into squares or st amping out hearts for Valentine’s Day with a cookie cutter. For the full recipe, see page 97.

| CELEBRATE |

Spot On

Say a cheer for playful pom-pom valentines that capitalize on kids’ favorite skill sets: cutting, drawing, gluing, and stamping. Lay out const ruct ion paper, mini pom-poms, colored markers, googly eyes, and an alphabet rolling stamp. Pitch in by prepping paper rectangles and poodle and cact us shapes. Then tee up the st amp—our new tool of choice for printing a few words at once—and let little ones connect the dots.

THE DETAILS: Caydo assorted multicolor pom-poms, $10 for 1,400; Mozoland Self-Adhesive Googly Wiggle Eyes, $11 for 1,300; Butefo 8-digit & 26-alphabet rolling stamp, $17; and Dburger Fallindesign DIY English alphabet-number rolling stamp, $25, amazon.com.

| DIY STYLE |

This Little Piggy . . . . . . is about to come in very handy. In Chinese astrology, 2019 is the Year of the Pig (aka a chance to fatten up your wallet). We gave this pink leather coin purse a porcine makeover with fabric glue: The ears and snout are snippets of lightpink leather; the eyes, leather dots cut with a Japanese hole punch; the nostrils and mouth, leather cord; and the curly tail, a wider, flat leather cord that we opened up, put a wire inside, glued back together, and twirled around a pencil. Pop the pouch in your bag— or gift a pal—and you’ll be hot to trot.

THE DETAILS: Baggu Small U leather pouch, in Powder Pink, $25, charming themoon.com. MoxiesLeather leather, 6" square, in Light Dusty Rose, $4.50, moxiesleather.etsy.com. Darice leather cord, 0.5 mm, in Pink, $1.50 for 3 yd., michaels.com. Ticent flat leather cord, 5 mm, in Baby Pink, $2.50 for 1 yd., ticent.etsy.com.

MARTHA STEWART LIVING

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GOOD THINGS

Coordinating lids (not shown) keep contents dry—and stop animals from feasting on birdseed. | THE FIND |

Little Lifesavers These tiny tools are indispensable in a scrape. Our staff wields them in the kitchen: “They’re great for cleaning pans without scratching them,” says Living style director Tanya Graff. (Plus, no more food-stuck-in-yourscrubber angst.) Another use that will thrill crumb busters: Wrap one in a paper towel to deep-clean stove crannies and between table leaves.

THE DETAILS: Bambu organicbamboo pot scraper, $14 for 4, amazon.com. Lil’ Chizler, in Pink, $8 for 10, lilchizler.com.

| INSTANT UPGRADE |

Giddyup and Go Riding boots and jodhpurs are two sharp ideas we’ve harnessed from the equest rian world. Now your home can get in on the act ion by adopting the feed-bucket holders and lidded galvanized buckets that hang in stables to hold horse snacks. Attach the rings to an exterior wall of your house, and fill the pails with seeds to replenish bird feeders, and sand or deicer for the driveway. Come spring, replace your cold-weather reserves with garden tools, pool toys, or car-washing supplies. The minute you step outside, you’ll be off to the races.

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THE DETAILS: FarmTek collapsible bucket holders, 12", $15 each, farmtek.com. The Cary Company black steel pails with gold phenolic lining, 5 gal., from $20.50 each; and 24gauge black steel lug covers with gold phenolic lining (not shown), from $4.25 each, thecarycompany.com.

Model treated with JUVÉDERM VOLUMA® XC in the cheeks, JUVÉDERM® XC in the lines around the nose and mouth, and JUVÉDERM® Ultra XC in the lips. Results may vary.

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JUVÉDERM® Ultra XC is for injection into the lips and perioral area for lip augmentation in adults over 21.

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medications to decrease the body’s immune response or prolong bleeding, such as aspirin, ibuprofen, or blood thinners. There is a risk of infection from skin injection procedures.

The most common side effects include tenderness, swelling, firmness, lumps/bumps, bruising, pain, redness, discoloration, and itching. Most JUVÉDERM® XC side effects were mild or moderate, and lasted 7 days or less. Most JUVÉDERM® Ultra XC side effects were mild or moderate, and lasted 14 days or less. Most JUVÉDERM VOLUMA® XC side effects were moderate and lasted 2 to 4 weeks.

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GOOD THINGS

PARTY STARTERS | SIP & REPEAT |

FOR CANAPÉS: Combine 16 ounces sour cream, 6 ounces shredded cheddar cheese, 1 cup finely chopped scallions (from about 6), and 1½ cups crumbled cooked bacon.

Spoon 1 to 2 teaspoons mixture each onto smashed potato crisps (for recipe, see page 97).

Island Time It’s always happy hour somewhere, so we’re thrilled that tiki-inspired drinks are having a moment. These tropical cocktails are ripe with the vacation-like flavors of coconut, pineapple, and tangerine, and ready to take you away.

COFFEE COQUITO To make a base for about 6 drinks, add 1 can each coconut milk (13.5 ounces), evaporated milk (12 ounces), and sweetened condensed milk (14 ounces) to a blender with ½ teaspoon ground cinnamon and ½ cup white rum. Blend until combined. For each, pour 1½ ounces espresso over ice, and top with 6 ounces coconut-milk mixture.

Garnish with a sprinkle of freshly grated nutmeg.

Game-Day Dip

FOR DIP: Stir 2 tablespoons whole milk into sour-cream mixture, and serve with potato chips.

PINEAPPLE HIGHBALL To make vanilla syrup for about 8 drinks, in a saucepan, bring to a boil ¾ cup sugar; 1 vanilla bean, split lengthwise; 2 star-anise pods; and ¾ cup water. Remove from heat; cover 30 minutes. Strain into a heatproof container; let cool completely. For each, add 2 ounces white rum, 4 ounces pineapple juice, and 1 ounce vanilla syrup to a highball glass filled with ice; top with seltzer. Garnish with a pineapple slice, a maraschino cherry, and a star-anise pod.

TANGERINE-RUM SIDECAR

Oscar-Night Canapés

Add 1½ ounces dark rum, 1 ounce Cointreau or triple sec, 1 ounce fresh tangerine juice, and 1 teaspoon fresh lemon juice to a cocktail shaker filled halfway with ice. Shake 30 seconds.

Strain into a chilled coupe glass; serve.

| EASY ENTERTAINING |

Supreme Spuds Your Super Bowl guest s pronounce it po-tay-to. Your Oscarsnight invitees prefer po-tah-to. To cater to both crowds, we’ve whipped up two riffs on the fully loaded oven-baked classic that everyone finds irresist ible. Start by making our creamy spread, full of cheesy, bacon-y goodness. Then sp oon it onto crispy smashed taters for a pinkies-up hors d’oeuvre, or set it out with st urdy kettle chips for an addict ive dip. Either way, you’ll score major party points.

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

BRIGHT OUTLOOK To light your desk properly, choose a lamp with a shade that ends about 15 inches above your desktop.

/ THE WELL-KEPT HOME /

Quick Studies

Transform a dedicated home office or kitchen perch into a place where it’s a pleasure to tackle to-dos.

These three are organized and inspiring—and put a whole new spin on work-life balance.

TEXT BY ELYSE MOODY

PHOTOGRAPHS BY KANA OKADA

MARTHA STEWART LIVING

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GOOD LIVING HOME

THE ME SUITE An ideal setup has warmth and style that’s on par with the rest of your place. (In other words, you’ll actually look forward to settling in with your coffee.) Consider this IKEA desk, with its soft-gray finish and molded trim.

It’s a far cry from standard-issue office furniture, but it gets the job done with six shallow drawers, plus two deep ones for files. More mindful touches: gray frames that echo the desk and unify a gallery wall; plants; a small, sleek printer that passes for a lacquered box; a good table lamp instead of a blaring spotlight; and an upholstered chair that’s adjustable, so you can keep your knees at a comfortable 90 degrees and protect your back while you conquer the day.

Full-grain leather and brass elevate this tray.

THE DETAILS: IKEA Klimpen light-gray desk, $250, ikea.com. Pier1 Imports Devon Collection Flax desk chair, $450, pier1.com.

Aerin Darina large table lamp, in Volcanic Ivory (similar to shown), $629, circalighting .com. For additional sources, go to page 102.

NATURAL ORDER This wicker hanging-file box is well crafted and attractive enough to leave out—letting you access papers with ease.

THE HIDE-AND-CHIC Kitchen-island entrepreneurs and dining-table campaigners, meet your new assistant: a pretty leather tray with handles that can handle it all. It doesn’t necessarily take the sting out of paying bills or excavating your inbox, but it makes it a breeze to bring out the stuff you need (and it can be quickly stashed afterward, on a shelf or in a sideboard). High sides keep your business contained; sleek pouches conceal pens, receipts, and other ephemera. Wherever you put this system to work (ottoman-top offices included), keep the palette consistent to create harmony and calm. And to take your show on the road, pack essentials into a genius Japanese zipper binder with pockets that guarantee productivity.

THE DETAILS: Made Goods Dusty Rose Lenora tray, 20.5" by 14", $700 for a 2-piece set (with a matching 16" by 12" tray), shopcandelabra.com.

Mochithings Better Together A4 zipper pouch v3, $60, shop.mochithings.com.

Paperthinks leather file folder, in Ivory, $15, paperthinks.us. Delfonics Quitterie pen case, in Cream (similar to shown), $18, needsupply.com.

Poketo Shape paper clips, in Gold Square, Copper Pyramid, and Silver Teardrop, $14 for 20 each, poketo.com.

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WIN $10K To help pay off your holidayseason bills, visit marthastewart .com/Bills10k and enter to win $10,000.

For details, see page 102.

PETER ARDITO (FILE BASKET)

THE DETAILS: Peterboro Basket Co. file basket, in Honey, $59, peterboro basket.com.

GOOD LIVING HOME

Paper-Free Pointers Snail mail and school notices can bury your desktop. Here’s how to outsmart the avalanche.

SWITCH to online billing for credit cards, cell service, utilities, and bank statements. Follow the “touch once” rule for the rest: Act on it, file it, or recycle it right away.

(Keepers include paid bills from the past year, IRS tax records and bank statements from the past seven, and active deeds and contracts.)

SCAN must-haves with apps that use your phone camera, such as Scanbot or CamScanner. You can then share the docs via email, or upload them to a cloud storage provider, like Dropbox. Cloud storage is very secure; for extra protection, set up two-step verification.

No outlet, no problem. Plain wooden cabinet knobs direct the wire for the pendant lamp and an extension cord (for neatly plugging in chargers) where they need to go.

PETER ARDITO (BASKET)

THE INVITING ALCOVE Kit out a spare closet or kitchen nook as an inviting command station. For an expansive vibe, we hung an oversize photograph rather than a group of small ones. A clear work surface begets a clear mind, so we masterminded smart storage: This slim desk, made of solid white oak, has a cubby (just like in grade school) to hold your laptop and supplies, while matching accessories pick up the slack: A magnetic knife bar works to secure metal clips and spiral notebooks, and a jewelry box hides stationery. A footprintfree pendant lamp hangs two and a half feet over the desktop to light it well, and covered cords, secured to the wall circuit board– style, reach a faraway outlet without tangling underfoot.

SHRED papers that list your name, address, or phone or social-security numbers; old insurance policies; and receipts.

To keep your shredder handy but still hidden, store it in a tall basket.

—Erica Sloan THE DETAILS: Omnitech 14-sheet cross-cut shredder, $70, staples.com. Hawkins New York woven storage basket, in Tall Natural, $100, hawkinsnewyork.com.

THE DETAILS: Akron St. Reader desk, $395, akronstreet.com. Blu Dot Daily Task chair, in Red, $599, bludot.com.

Color Cord Company small tapered metal shade, in Black, $35; Standard plug-in pendant light-cord set, in Black & White ZigZag, $25; and cloth extension cord, 20', in Black & White ZigZag, $25, colorcord.com. Ester M. Nersisyan Balboa Park print, 30" by 40", in Raw Wood frame, $410, minted .com. Williams-Sonoma wooden magnetic knife-holder bar, 22", in Maple, $140, williams-sonoma.com.

Poritz & Studio jewelry box, in White Oak, $220, poritzandstudio.com.

MARTHA STEWART LIVING

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Liberty crafts more than 600 designs, many featuring fine-art reproductions like this magnoliawarbler print by John James Audubon. The puzzles range in difficulty from done-in-a-day to allhands-on-deck hard, and each one contains dozens of “whimsy” pieces, like the eagle below. From $39 each, libertypuzzles.com.

MARTHA S T E WA R T

American Made

All Together Now LIBERTY PUZZLES, Boulder, Colorado

When Chris Wirth’s mother first pulled out a wooden jigsaw puzzle—from her collection of 1930s hand-cut beauties—on a rainy family vacation, he and his sister initially humored her out of boredom.

But by nightfall the teens were hooked, and from then on “we couldn’t go on a trip without one,” Wirth says. Inspired by those memories (and the satisfying click of each wooden piece sinking into place), he started Liberty Puzzles in 2005. The company prints and mounts exquisite images, from botanical illustrations to vintage European travel posters, onto Oregon-sourced plywood, then laser-cuts them into unique, intricate patterns. “Each puzzle touches about 12 sets of hands as it moves through our process,” Wirth says. “They’re all made with detail to captivate for hours, so you can turn your screens off, turn the music on, and dive in.” —Erica Sloan

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PHOTOGRAPH BY LENNART WEIBULL

2 TASTEMAKER

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The Crusader

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Gregg Renfrew

CEO and Founder, Beautycounter Santa Monica, California

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“I love serving dessert in this when we have parties.”

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COURTESY OF BEAUT YCOUNTER (PORTR AIT); COURTESY OF MANUFACTURER (JACKET); GET T Y IMAGES (FLOWERS); PETER ARDITO (OTHERS)

When this eco-minded entrepreneur learned about the lack of regulation in the cosmetics industry, she rolled up her sleeves and went to work, launching her clean beauty line in 2013—and starting the Never List, an inventory of more than 1,500 potentially harmful chemicals the company won’t use. (In contrast, the FDA bans only 11 of them.) Since then, she’s lobbied Congress to increase oversight and enact the bipartisan Personal Care Product Safety Act, all while running a company that’s created nearly 30,000 commission-based sales-consultant jobs across the country. To look polished while lifting up women and making the world a safer (and more radiant) place, the mom of three wears timeless pieces, like a Stella McCartney blazer, with jeans and “a little surprise”—say, an animal-print heel or statement necklace. “I want women to be confident in their skin,” she says, “whether that means feeling sexy on Friday night or beautiful on Sunday morning.”

3

Her Essentials

4

“I’m anti–fast fashion. I try to be mindful of buying pieces that last.”

1 | BeoPlay H8i headphones “They come in the perfect beige. I’ll put them on and zone out to everything from Snoop Dogg to Fleetwood Mac to my all-time favorite, U2.” $399, beoplay.com.

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2 | Stella McCartney Ingrid jacket “I love her aesthetic, and her commitment to the environment and sustainability.” $1,095, stella mccartney.com.

3 | Loren Stewart Disk & Toggle frontclosure necklace “I haven’t taken it off since buying it a few years ago. I layer other jewelry on top.”

From $498, loren stewart.com.

4 | Pachinko, by Min Jin Lee “I’m a voracious reader.

I can’t wait to dive into this novel next.”

Grand Central Publishing, 2017; $27, indiebound.com.

5 | Beautycounter Sheer Lipstick, in Twig “It’s my daytime lip and cheek color.” $32, beautycounter .com.

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6 | Benjamin Moore paint, in Old Navy and Calm “We used Old Navy as an accent at the office. Calm, an off-white, has been my favorite wall color for I can’t remember how long.” benjaminmoore.com.

7 | Madewell Northside vintage tee “This supersoft shirt is a staple in my wardrobe.” $14.50, madewell.com.

8 | Côte No. 25 Nail Polish “Nail polish is like an accessory to me, and this is one of the cleanest brands out there. I always wear this color on my toes.” $18, coteshop.co.

9 | Beautycounter Cleansing Balm “I have very dry skin and travel all the time. I use it as a cleanser to make my skin feel dewy, or leave it on overnight for extra moisture.” $80, beautycounter .com.

10 | AYR The Bomb Pop jeans “I probably have 20 pairs of jeans and particularly like AYR’s fit and washes.” $225, ayr.com.

11 | Corroon Camo Big Daddy tote “This is a great catchall for the plane.

It holds everything— shoes, handbag, laptop—and then some.” $500, corroon.com.

12 | LSA Lotta cake and cheese dome “I put cookies and cakes in here. It’s chic and multipurpose.” $120, junglee.com.

13 | Tulips “They’re my go-to centerpiece.”

14 | Cloudy Bay Sauvignon Blanc “To unwind, I’ll blast music with my family and maybe have a glass of this wine.” $30, astorwines.com.

15 | Sam Edelman Patti ankle-strap sandals “I love leopard-print shoes—sandals, pumps, anything.” $120, samedelman .com.

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GOOD LIVING BEAUTY

Smooth Operators Come January, even your complexion wants a fresh start: Out with the old (and dull), in with the renewed.

The quickest way is to add an effective exfoliant to your weekly routine. Not only will it leave behind a softer surface, but it will also help your serums, creams, and makeup be absorbed better.

Follow our guidelines to find the right one for your skin type. Then, scrub in.

TEXT BY CLAIRE SULLIVAN

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PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

GOOD GRAINS Look for finely milled natural ingredients, like rice and sugar, that easily dissolve in water.

Steer clear of microbeads, the mini plastic spheres once common in scrubs. They can pollute waterways, and though they were banned in the U.S. in 2017, they still linger under aliases like “polyethylene.”

9 RESOLUTIONS KEPT. The new year brings new skincare goals. Meet the one jar that can keep nine of them.

Multi-tasking powerhouse Cold Plasma Plus+ Advanced Serum Concentrate promotes the nine most visible signs of healthy, youthful-looking skin by targeting and reducing the appearance of:

FINE LINES WRINKLES ENLARGED PORES DULLNESS UNEVEN TEXTURE UNEVEN SKIN TONE DISCOLORATION REDNESS LOSS OF FIRMNESS

Be ambitious about your skincare goals this year.

Discover the complete Cold Plasma Plus+ collection risk-free at PerriconeMD.com.

Sephora Ulta Beauty Nordstrom Dillard’s Macy’s QVC

GOOD LIVING BEAUTY

Go Pro

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4

5

Mild

6

Moderate

CLEAN SWEEPS There are two kinds of exfoliant: Physical, which manually brush away dead cells using gently abrasive ingredients or fibers; and chemical, which enlist natural acids and enzymes to dissolve them. Here’s a range of options to use at home, depending on your skin type and preference.

For Mild Buffing . . .

. . . to Moderate Sloughing

If you have sensitive skin, a warm cotton washcloth and cleanser, massaged in circles, are the gentlest option. These polishers go easy on irritable skin and darker complexions, which are prone to discoloration from too much friction, says Farah.

PHYSICAL: Use a scrub with a soft grit made of fine or soluble ingredients. (Schultz warns against sharp, coarse ones like ground nut shells, which can cause small tears in the skin.)

“Poppy seeds, pomegranate-seed powder, and very fine sugar are great,” says Idriss.

TRY: 1. L’Oreal Paris Pure-Sugar Scrub Resurface & Energize, $13, lorealparisusa.com. 2. Olay Regenerist Detoxifying Pore Scrub, $10, olay.com.

CHEMICAL: Fruit enzymes and lactic acid

dislodge old skin by gently breaking down the binders between dead cells and new ones.

Lactic acid, an alpha hydroxy acid (AHA) derived from sour milk, has moisturizing qualities, so it’s soothing, too.

TRY: 3. Naturopathica Sweet Cherry Brightening Enzyme Peel, $58, naturopathica.com.

Normal to oily types can handle stronger products, but stop if you notice intense stinging or dryness. Use them at night, starting at once a week, and be sure to wear SPF the next day.

PHYSICAL: With light pressure, electric

brushes disrupt dead cells stuck in pores and fine lines. “Look for one that wiggles back and forth rather than spinning around; it’s less likely to irritate,” says Jacob.

TRY: 4. Clarisonic Mia Smart, $199; and Sonic Exfoliator, $39, clarisonic.com.

MICRODERMABRASION

Doctors use a tool to sand away dead skin, which causes tiny bits of injury that spur cell production, according to Jacob. The tips vary in coarseness, and some new devices spray fluid to hydrate newly exposed skin. You might feel slightly sunburned for a day or two afterward.

DERMAPLANING

An expert uses a blade to shave off facial fuzz—plus a layer of fading cells. The upshot: velvety skin with no downtime.

IN-OFFICE PEELS

A chemical solution containing high doses of AHAs and BHAs is applied for several minutes, then removed.

Results depend on strength, but they eventually make skin radiant and smooth. Post-peel redness lasts from a few hours to a few weeks.

CHEMICAL: Glycolic and salicylic acids (AHAs

FRACTIONAL LASERS

and beta hydroxy acids, or BHAs, respectively) go deeper into the skin than lactic acid. They differ in strength, so start once per week and increase frequency gradually. (Pads are also a good bet—the premeasured ingredients prevent overapplication, says Gohara.) Tingling is a normal side effect.

They’re the most efficient way to buff skin and kick-start collagen production.

But they also require the most downtime. The most common ones, like Fraxel, send light into skin to trigger the wound response, cuing a surge in cell production. Expect swelling and redness for a day or two, and peeling on dark spots for about a week before resurfaced skin makes its debut.

TRY: 5. Drunk Elephant T.L.C. Sukari BabyFacial (with AHAs and BHAs), $80, drunkelephant.com. 6. Peter Thomas Roth Professional Strength 40% Triple Acid Peel, $88 for 12 applications, peterthomasroth.com.

OUR EXPERTS

Dry Brushing 101 Certain claims about this practice are highly suspect (flushing out toxins and erasing cellulite? not exactly), but experts stand by it as a pre-shower exfoliator for your arms, legs, and body. The bristles gently stimulate the skin, which increases blood flow, Jacob says, and the extra circulation can even be energizing. Brush up to once a day, using long, light strokes and avoiding cuts or irritated areas.

TRY: Aromatherapy Associates Revive Body Brush (similar to shown), $32, aromatherapyassociates.com.

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David Bank, a Mount Kisco, New York, dermatologist; Ronda Farah, an assistant professor of dermatology at the University of Minnesota; Mona Gohara, a Danbury, Connecticut, dermatologist; Shereene Idriss, a New York City dermatologist; Carolyn Jacob, a Chicago dermatologist; and Neal Schultz, a New York City dermatologist.

PETER ARDITO (BRUSH); COURTESY OF MANUFACTURERS (EXFOLIATORS)

1

The strongest treatments are performed by a doctor. They penetrate farther into skin than topical options, and over time can smooth bumps, diminish discoloration, help treat fine lines, and zap acne. Make sure to have them done by a board-certified dermatologist, or an aesthetician working under the guidance of one.

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GOOD LIVING WELLN I F YO U WA N T T O LO O K A N D F E E L

Strength training is excellent for more than just your muscles. It’s energizing, advantageous to your emotional health, and essential for women, especially as we age. Learn how a smart, doable routine can give your body and brain a real lift.

TEXT BY LOUISA KAMPS

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IT’S GOOD FOR YOUR BRAIN 1

In 2015, researchers from the University of British Columbia, in Vancouver, reported that women ages 65 to 75 who did resist ance training twice a week for a year slowed the progression of whitematter lesions in the brain, a sign

RYAN M C VAY/GET T Y IMAGES

FLEX BENEFITS

more powerful—and show us the woman who doesn’t these days— step off the stationary bike and approach the squat bar. Strength training is a remarkably effective way to improve and protect your overall well-being, both physical and, according to recent research, mental. The mechanics are simple: When you push and pull against resistance—by working out with free weights, machines, or bands, or by raising and lowering your own body weight (doing push-ups, leg lifts, or calf raises)—your body mends the damaged muscle tissue afterward, strengthening, toning, and adding to it in the process.

That new muscle mass propels you through your daily act ivities with more energy and reduces your chances of injury. A resistance-based regimen has also been linked to better cardiovascular health and a more stable blood-glucose level (a number over 140 mg/dL is an indicator of prediabetes), and helps with weight maintenance to boot. (Cardio can burn more calories per minute, but as you accumulate lean muscle mass, your metabolism revs up and burns more calories at rest.) Yet despite these big positives, only about a quarter of Americans count resistance training as part of their exercise routine. If you don’t know a barbell from a kettlebell, schedule a session or two with a trainer or physical therapist to get started—and consider these compelling reasons to make it a lifelong pract ice.

of aging, compared with women who did little or no such exercise. They also walked more quickly and smoothly, which can indicate better cognitive fitness. And while therapists have been telling downbeat patients to get moving for decades, a study by Irish researchers at the University of Limerick, published last year in JAMA Psychiatry, bolsters the idea that this specific type of exercise is a mood lifter. After reviewing past studies of resistance workouts, the researchers found that people who kept it up— regardless of how healthy they were, how much they did, or how much stronger they got—were far less likely than those who didn’t to feel or develop symptoms of clinical depression.

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BONES BENEFIT, TOO

Multiple studies have shown that improving muscle strength substantially reduces the risk of fractures. That makes doing so imperative for women, since after approximately age 30 we typically start to lose muscle mass.

As we enter menopause, our levels of the bone-protecting hormone estrogen decline, making us four times as likely as men to suffer a fracture due to osteoporosis after age 50, according to the Cleveland Clinic.

Resistance training helps offset all of those changes.

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IT MAKES YOU MORE AGILE, NOT LESS

We have two main kinds of muscle fibers: slow-twitch ones, which control our posture and balance; and fast-twitch ones, which kick in when we need to react quickly—to catch ourselves when we trip, for instance. A savvy fitness circuit activates both by combining slow and steady reps with faster-paced ones. Lori Thein Brody, a physical therapist and senior clinical specialist at UW Health, in Madison, Wisconsin, suggests following the principle of fartleck, a Swedish word that translates as “speed play.” Do the first several reps in a set of weight-lifting exercises, such as biceps curls or leg presses, at a slow, steady pace, then go double-time for the ones in the middle, and decelerate for the last few. The same principle works with body-weight moves, like lunges or triceps dips.

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YOUR JOINTS WILL FEEL THE RELIEF

Resistance training targets your muscles in a variety of ways, with the goal of building balanced, complementary strength, whereas cardio activities like biking, jogging, and gliding on the elliptical engage the same muscles over and over again. As your quadriceps and hamstrings shape up, the hip-rotating muscles you’re not using may weaken, putting abnormal stress on your joints and other soft-tissue structures, like your kneecaps and iliotibial (IT) bands, and potentially causing pain, says Janice Loudon, Ph.D., a professor of physical-therapy education at Rockhurst University, in Kansas City, Missouri. She sees plenty of cyclists and runners with chronically achy hips and knees in her clinical practice. To resolve this problem (or avoid it altogether), Loudon recommends exercises such as multidirectional lateral and posterior lunges, and sidestepping with a resistance band around your thighs. Switching between barbells and weight machines also works muscles differently.

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IT’S TIME-EFFICIENT

College of Sports Medicine. You can check them off in any order you like, and in any combination. Then give each zone 48 hours off before you focus on it again. “Strength and physique changes happen during recovery, not the training itself,” says Shefali Christopher, a board-certified sports physical therapist and an assistant professor of physical therapy at Elon University, in Durham, North Carolina. An effective routine doesn’t have to take as long as an episode of Serial, either. Research demonstrates that performing even one set of sufficiently challenging reps can be as effective as three for most people (more on that below).

YOU WON’T LOOK LIKE THE HULK 6

An appropriate weight fatigues the targeted muscles after just 8 to 12 reps. That means that when you’re maneuvering one or a pair of them, you want to feel challenged. But rest assured: “Getting too bulky from lifting happens about as often as making too much money,” Christopher says. “Some of the leanest women in the world hit weights hard, heavy, and often.” Those who have never lifted should learn how to do exercises correctly first, to avoid injury, and then work up to a demanding load. But if you usually do three sets of 12 biceps curls with fivepound hand weights, try one set with 12-pounders instead. You’ll know you’ve gone too heavy if you can no longer maintain good form.

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IT KEEPS YOU YOUNG

Studies show that adults who take up strength training can slow and even reverse agerelated muscle loss at almost any age. Even nonagenarians can gain power and stability.

Brody says her mother went from being largely sedentary to commando-crawling under her deck to fix a dryer vent about six weeks after she started lifting weights at age 60. “It breathed new life into her,” says Brody.

“She’s 84 now and still goes to the gym three days a week. She’s so much more independent and physically agile. She can do things now that she never could before.”

You don’t have to curl, press, or plank every day to see results. In fact, you shouldn’t. Twice a week, aim to do 8 to 10 exercises that enlist the three major muscle groups—arms, legs, and core—per the American

MARTHA STEWART LIVING

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GOOD LIVING

MARTHA ST E WA RT

CHANGE MAKERS Food Incubators

Behind every indie food product or new restaurant, there’s a story of unwavering passion, hard work, and financial hustle.

Now, a growing number of culinary business incubators are making it easier for serious foodies to turn their dreams into delicious realities.

TEXT BY SARAH ENGLER Members of Union Kitchen, in Washington, D.C., develop their goods in a 17,000-square-foot commercial kitchen. “No advice is as valuable as learning from action,” says cofounder Cullen Gilchrist.

time and again that your signature brownie or marinara sauce is so amazing, you could sell it.

Or you fantasize about opening a wine bar or taco joint that you know will do gangbusters in your neighborhood.

How to begin? Building a business takes more than enthusiasm, and according to the Bureau of Labor Statist ics, private ventures have only about a 50-50 shot of surviving their first four years. But across the country, smart food incubators are breaking down barriers for culinary start-ups: They offer low-cost commercial kitchen spaces; help with product development, marketing, and financials; and provide invaluable mentoring. Here are four that are st irring things up.

SAY YOU’VE BEEN TOLD

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1 Union Kitchen WASHINGTON, D.C.

A seriously popular chocolate-chip cookie started this outfit. In 2012, Union Kitchen’s CEO and cofounder, Cullen Gilchrist, opened a coffee shop called Blind Dog Cafe with friends. To meet demand for the confection baked by his sister, Greer, he needed a bigger kitchen.

The one he found, in D.C.’s underdeveloped Ivy City neighborhood, was massive, so he began sharing it with acquaintances in the food indust ry, and later added a distribution center and opened a couple of small groceries across the

city to test and sell the foods and drinks made there. Today, the accelerator (known as such because it has equity in its partners, versus just getting them off the ground) helps entrepreneurs develop, launch, and sell their products in just 8 to 12 weeks.

Gilchrist and his crew then leverage their relationships with regional and national retailers (including Whole Foods) and distributors to help businesses scale and expand. Over the past six years, the hub has placed more than a thousand new items on shelves. “Members are putting their everything—passion, time, focus, and money—into building something they believe belongs in our world,” he says. “It’s very satisfying to be around people like that.” unionkitchendc.com.

COURTESY OF UNION KITCHEN (KITCHEN); GET T Y IMAGES (OTHERS); ILLUSTR ATIONS BY BROWN BIRD DESIGN

A Recipe for Success

2 La Cocina SAN FRANCISCO

Located in the Mission District, this incubator helps low-income women, immigrants, and people of color bring their brilliant concepts to market.

“We’ve had entrepreneurs from 19 countries go through the program, and I’m continually surprised by the diversity of foods coming out of our kitchen,” says deputy director Leticia Landa, referring to delicacies like the Nepalese momos and Vietnamese grass-fed-beef pho produced on site. La Cocina spends six months with each member, providing a solid foundation in product development, marketing, and the financial and operational logistics of running a business (say, how to cost and scale recipes, set up a farmers’-market booth, or streamline production to save time and money), as well as affordable commercial kitchen space. Since 2005, alumni have launched 51 ventures and opened 30 cafés, food kiosks, and acclaimed restaurants (of special note: Nyum Bai, a local Cambodian hot spot from chef Nite Yun; and Reem’s California and Dyafa, both from 2018 James Beard Award semifinalist Reem Assil).

“These businesses, and their owners’ being recognized as leaders in the food industry, expand opportunities for other immigrant women and women of color,” Landa says, adding that the enterprises have created 150 new jobs in the Bay Area. lacocinasf.org.

3 Galley Group PITTSBURGH

While serving in the navy in 2014, Tyler Benson and Ben Mantica spent stretches of time in Southeast Asia, where they marveled at the region’s street markets. “They were incredibly active and had great food options in a really casual environment,” says Benson. “Our goal was to replicate the quality and style of service in the States.” A year later, they moved to Mantica’s hometown of Pittsburgh and opened Smallman Galley. The spacious food hall houses four restaurants with two communal bars (one coffee, one cocktail) that switch out every 18 months or so. Fully equipped kitchens and seating for 200 allow the rotating chefs and restaurateurs to build their menus, and their followings, without paying the staggering start-up funds required for

a stand-alone business. Members, who are chosen based on an online application and pitches to a panel of local food writers and industry professionals, pay between $5,000 and $10,000 for labor, food, and small wares. Galley Group provides front-of-house managers, bussers, dishwashers, and bar staff, along with support and advice from its network of experts. And sales go straight into members’ accounts.

The pair has teamed up with 19 chefs in total, and opened a second Pittsburgh location, Federal Galley, in 2017, as well as two more in Cleveland and Detroit. galleygrp.com.

4 Hot Bread Kitchen’s Incubator NEW YORK CITY

This organization’s parent company, Hot Bread Kitchen, started 11 years ago in the Brooklyn kitchen of founder Jessamyn Rodriguez. With a decade of social justice and public-policy experience under her belt, Rodriguez had a bold idea: a commercial bakery that doubles as a bread-baking collective. Today, in a bustling East Harlem market, women from all over the world take part in its culinary-training program, learning classic skills—along with résumé writing and kitchen math and science— before nabbing fair-wage jobs with benefits.

Operating costs are funded in part by sales of the 75 varieties of artisan breads they make. In 2011, the group launched the incubator, which has helped catapult some 215 participants—from jam makers to caterers—to success. For a monthly fee (subsidized rates are available), members get access to a shared commercial kitchen, educational programs, one-on-one coaching, and business referrals (introductions to catering companies, for example). The executive director, Shaolee Sen, has loved watching collaborations between members, 94 percent of whom are women or people of color. “It can be lonely to build a business; you’re working hard to succeed and wearing so many different hats,” she says.

“Having support while you’re cooking and running a hundred miles per hour is inspiring.” hotbreadkitchen.org/incubates.

Right Bites A sampler of incubator success stories.

1. CLAIRESQUARES

At age 12 in Cork County, Ireland, Claire Keane started baking crisp, buttery shortbread for her friends. La Cocina helped turn her addictive Irish treats into a thriving business. clairesquares.com.

2. EAT PIZZA

Andy Brown got to Union Kitchen wanting to open a pizza place, but Gilchrist steered him to frozen ones, because Whole Foods Mid-Atlantic said there was a need for them. Now his hand-tossed, parbaked pies are sold at eight different regional grocers. eatgreatpizza.com.

3. SNACKLINS

These vegan, gluten-free chips or “pork rinds” (actually made from mushrooms and yuca) were created at Union Kitchen by chef Logan McGear; they’re on shelves in over a thousand stores. snacklins.com.

4. TIPSY SCOOP

Melissa Tavss’s liquorinfused ice cream traces back to her Italian ancestors, who brought their recipe to Scotland in the 1800s. She honed it at Hot Bread Kitchen’s Incubator and now has a shop in NYC. tipsyscoop.com.

MARTHA STEWART LIVING

43

What do the letter grades on maple-syrup labels mean?

—Barbara Moody, Rome, Georgia

Ask Martha

Until recently, you’d see an alphabet of choices: Grade A (aka “Fancy”) for light varieties; Grade B for darker, thicker ones (the go-to for foodies and chefs); and Grade C (or “Processing Grade”) for the most robust types, often used in indust rial food flavoring. However, the International Maple Syrup Institute found that some consumers mistakenly thought the non-A classifications meant lower-quality contents. So in 2015, it rejiggered its process, handing out A’s all around (go, syrup!) and creating unified descriptors to dist inguish taste and consistency.

Here are the new markers, demyst ified.

GRADE A: GOLDEN COLOR, DELICATE TASTE

This variety is darker in color, with the consistency of clover honey.

Add a dash to muffin or scone batter for a subtle maple taste.

GRADE A: DARK COLOR, ROBUST TASTE

GRADE A: VERY DARK COLOR, STRONG TASTE

Caramel-like with deep maple notes, it works well as a brownsugar substitute ( ⅔ cup syrup for every 1 cup sugar).

The richest syrup is as viscous as molasses, and the two can be used interchangeably.

Try it in baked beans or a ham glaze.

ANDREW PURCELL

The thinnest liquid, with a light, sweet flavor, it’s breakfast’s best friend.

Drizzle it freely onto pancakes and waffles.

GRADE A: AMBER COLOR, RICH TASTE

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JANUARY/FEBRUARY 2019

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CALIFORNIA WALNUTS. SO SIMPLE. SO GOOD. Enhance the flavor, texture and nutrition of all your favorite dishes with California walnuts. For simply delicious recipes and more, visit

walnuts.org

Can you offer some pointers on setting up a winter bird feeder?

This time of year is great for playing host to our feathered friends.

“They most need additional calories now, and it’s easier than in warmer months, when the heat can cause food to go rancid,” says John Rowden, Ph.D., director of community conservation at the National Audubon Society. Fill your feeder with a highcalorie combination of fats and protein, which will provide birds with enough energy to sustain them as temperatures drop.

Sunflower seeds, millet, and nyjer (the small black seeds of the African yellow daisy) fit the bill, as does suet, a mixture of lard or vegetable-based fat, like nut butter or shortening, and birdseed. For a vegetarian recipe, which birds can digest more easily than its meat-based counterpart, visit audubon .org/news/make-your-own-suet. To maintain your avian all-you-can-eat buffet, wash your feeder monthly (every two weeks, in warmer months) with a mixture of 10 parts water to 1 part bleach, rinsing and air-drying thoroughly, and replace the contents when they’re dampened by snow or rain.

WHATEVER THE DAY BRINGS… Look great and keep to that new year budget with Lee Riders tops and bottoms. Available in sizes 4–24.

lee.com/shop/womencollections-lee-riders

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JANUARY/FEBRUARY 2019

BURNEY IMAGE CREATOR/GET T Y IMAGES

—Jane Smyth, Whitefish, Montana

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GOOD LIVING

Do I need to rinse raw chicken before cooking it?

—Drake Offburge, Miami

No. In fact, you really shouldn’t. Rinsing chicken act ually spreads bacteria (which die during the cooking process anyway) all over your sink, where they can infect your sponge and dirty your workspace. Instead, start by slitting the chicken’s plastic covering at one end and placing pieces on a clean plastic board designated for raw meat, in order to avoid cross-contamination. (Then throw away the packaging and any liquid in it.) Remove the skin if your recipe calls for it, and pat the meat dry with a paper towel before turning to step one of your prep.

Blotting the excess moist ure ensures effective cooking and browning.

Should I give my dog CBD oil for pain relief?

—Samantha Kahneman, Atlanta

Derived from industrial hemp (and containing 0.3 percent or less of marijuana’s psychoactive component, THC), CBD oil has been lauded for calming and anti-inflammatory properties in humans. The research is preliminary in canines, but initial trials seem promising: In one small st udy on osteoarthritic dogs, owners reported that participants ingesting two mg/kg of CBD oil twice daily for four weeks showed signs of increased comfort; in another pilot st udy on dogs with epilepsy, most experienced fewer seizures. Still, given the potential side effects— which include decreased liver-enzyme act ivity and a small drop in blood pressure— you’ll need to start by consulting a vet who is familiar with CBD usage in animals, says Jerry Klein, chief veterinary officer at the American Kennel Club.

LET US HELP YOU! E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, 9th Floor, 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.

Learn how every ingredient we use is traced back to our trusted sources at purina.com/quality.

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JANUARY/FEBRUARY 2019

When I use salt to deice my driveway, I notice that my lawn and plants look less healthy in the spring.

How can I avoid this?

—Rayann Touhy, Chicago

Road salts applied to surfaces in your yard can seep into soil and alter its nutrient balance, eventually stunting plant growth or causing twig and stem dieback, among other damage. To prevent this, start by choosing a safer salt, says Kurt Morrell, A.P. Farm associate vice president for horticulture operations at the New York Botanical Garden: “Deicing products made with calcium chloride, rather than the more common sodium chloride, are just as effective but less toxic to plants.”

For extra protection before salting, create a low burlap barrier around a natural area by lining it with wooden stakes, stretching the material across them, and securing it with staples or plastic zip ties. If your yard or garden is still exposed to salty runoff—perhaps from the spray of passing cars—add calcium sulfate (aka gypsum) to your soil. It displaces the sodium, helping to counteract plant injury.

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GOOD LIVING PETS

like us in so many ways—including the payoff we all get from healthy habits. Take oral care: Just as with people, it’s been found to have a far-reaching impact on pet wellness.

“Untreated dental disease can lead to tooth loss, oral pain, and serious bacterial illnesses of the heart, liver, and kidneys,” says Daniel T. Carmichael, a board-certified veterinary dental sp ecialist with the Veterinary Medical Center of Long Island, in West Islip, New York. “Taking care of pets’ teeth is the number-one thing you can do to promote a better quality of life, and a longer one.” Since st udies show that most dogs and cats have some evidence of dental disease by age 3, it’s vital to be vigilant.

OUR FURRY FAMILY MEMBERS ARE

CHEW ON THIS YOU ADORE YOUR DOG’S OR CAT’S GOOFY GRIN. (HIS BREATH? NOT SO MUCH.) FOLLOW THIS PLAN TO HELP MAINTAIN CLEAN TEETH AND HEALTHY GUMS—AND ENSURE A LONGER, HAPPIER LIFE. TEXT BY EVELYN BATTAGLIA

1. Brush Up “The gold standard is every day, or at least every other day,” says Carmichael, who notes that research has found anything less frequent to be ineffect ive in preventing disease. (To make daily cleaning manageable, add it to a routine you already have, such as wiping off your dog’s paws after he comes inside or washing his bowl.) If your pet resists at first, “put a little peanut butter for a dog, or tuna juice for a cat, on your finger, and lift up his lips and touch his teeth,” Carmichael says. Move on to gently scrubbing tools like baking-soda wipes, gauze pads, or finger cots, then to a soft toothbrush—the human kind is fine—and a pet-formulated tartar-and-plaqueclearing toothpaste. (Never use human pastes, which often have ingredients that are toxic in animals.)

When brushing, rub the fronts of the teeth and along the gumline in small circles. Look for teeth covered in food residue or tartar, red and swollen gums, or particularly foul-smelling breath. In general, keep an eye out for more serious symptoms such as loss of appetite, sluggishness, or lack of grooming (in cats); and excessive drooling, licking of front teeth, or favoring a side of the mouth while eating (in dogs)—all red flags requiring a vet’s attention.

2. Get ’Em Chomping Put those animal inst inct s to use—chewing on the right st uff can be almost as effect ive as brushing in reducing tartar and plaque. The Veterinary Oral Health Council lists approved chew toys, treats, and enhanced foods at vohc.org. Some product s, such as Greenies, Kirkland, and TropiClean chews, freshen breath, too.

“Dogs and cats should have their oral health evaluated annually, as part of a routine checkup,” says Gary Richter, an integrative veterinarian and owner of Holist ic Veterinary Care, in Oakland, California. If that turns up anything of concern, the vet may perform a more thorough examination, along with a deep cleaning that will have Fang smiling again in a flash.

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JANUARY/FEBRUARY 2019

GET T Y IMAGES

3. Visit the Vet

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DELICIOUS

Martha Stewart is back with season 11 of PBS’s #1 baking show.

MARTHA BAKES AIRS ON PBS; CHECK LOCAL LISTINGS. Ingredients take center stage on Season 11 of Martha Bakes. Join Martha, her expert guests and bakers as they focus on ingredients and unique recipes using them.

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FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS

COOK, NOURISH, ENJOY

| START WITH |

THE POWER PLAYER Hearty, spicy beef chili goes the distance on game day and beyond.

Use our next-day ideas and spoon it over polenta, stuff it into bell peppers, or layer it into skillet-baked nachos, and make your crowd go wild.

TEXT BY CLAIRE SULLIVAN RECIPES BY RILEY WOFFORD

PHOTOGRAPHS BY JUSTIN WALKER

MARTHA STEWART LIVING

53

Chili With Polenta and Vegetables In a pot, bring 2½ cups whole milk and 2½ cups water to a simmer; season lightly with salt. Whisking constantly, add ⅔ cup quick-cooking polenta in a thin st ream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes.

Remove from heat; stir in 4 tablespoons unsalted butter. Season with salt and pepper; cover to keep warm. In a large skillet over medium-high, heat ⅓ cup extra-virgin olive oil and 1 smashed garlic clove until fragrant, 1 to 2 minutes.

Remove and discard garlic; add 1 pound cremini mushrooms, quartered or halved, and cook, st irring, until browned, 10 to 12 minutes. Add 10 cups chopped fresh spinach (from 2 bunches, tough stems removed); season with salt and pepper and cook until just wilted, 1 to 2 minutes. Add 1 tablespoon sherry vinegar; cook 30 seconds.

Season with salt and pepper. Reheat 2 cups Easy Beef Chili. Serve with spinach mixture over polenta.

ACTIVE TIME: SERVES:

ALL- STAR CHILI Our simple beef version serves eight—and leftovers keep in the refrigerator for up to three days, or in the freezer for three months. (You can also use ground pork or turkey.)

For the recipe, see marthastewart .com/easybeefchili.

25 MIN. | TOTAL TIME: 40 MIN.

4

Chili-Stuffed Peppers

Preheat oven to 425°, with a rack in upper third. Spread 5 cups tortilla chips in a 12-inch heavybottomed skillet (preferably cast iron). Top with 1 cup Easy Beef Chili, then half of a 15-ounce can of drained and rinsed black beans, then 1 cup shredded cheddar cheese. Layer with 5 more cups chips, 1 cup chili, remaining beans, and 1 cup cheese. Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with thinly sliced radishes, jalapeños, and cilantro leaves; serve with sour cream, salsa, and sliced avocado.

Preheat oven to 400°. Place 4 medium bell peppers direct ly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plast ic wrap, and let steam about 15 minutes. Rub off charred skins.

Cut ½ inch off top of each pepper; remove ribs and seeds. In a bowl, st ir together 2 cups Easy Beef Chili, 1½ cups cooked white rice, and 1 large egg, lightly beaten. In a separate bowl, st ir together 1 cup tomato sauce (from an 8-ounce can), ½ cup low-sodium chicken broth, and 1 tablesp oon harissa paste; pour into an 8-inch baking dish. Nest le peppers in dish; divide chili mixture among cavities. Drizzle with extra-virgin olive oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes. Toss 1 cup loosely packed flat-leaf parsley leaves with 1 teaspoon each oil and fresh lemon juice. Sprinkle some leaves on peppers; serve the rest as a salad.

ACTIVE TIME: 10 MIN.

ACTIVE TIME:

Skillet Chili Nachos

SERVES:

54

| TOTAL TIME: 20 MIN.

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JANUARY/FEBRUARY 2019

SERVES:

4

30 MIN. | TOTAL TIME: 1 HR. 20 MIN.

100 fresh Roma TomatoeS AT THE

heart

OF EVERY

HOME - COOKED MEAL

| WHAT’S FOR DINNER? |

Fondue for Two Sometimes the best date nights are wonderfully cheesy. This molten pot of Gruyére and fontina cozies up to unexpected dippers (like fingerlings and fennel), a citrusy salad, and kirsch martinis. Our chocolate-mousse parfaits— and your valentine across the table—supply the sweetness.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

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JANUARY/FEBRUARY 2019

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS

EVERYDAY FOO

Kirsch Martinis

Radicchio Salad With Chopped-Lemon Dressing

Fondue for Two

Chocolate-Mousse Parfaits

Kirsch is a clear brandy distilled from cherries and their pits.

A traditional accompaniment to fondue, it can also be used to flavor whipped cream, brushed over layers of a sponge cake, or drizzled over fresh fruit. Here, we mixed it into a gin cocktail.

2 ounces gin, such as Hendrick’s 2 ounces kirsch 1 ounce blanc vermouth, such as Dolin 2 to 3 dashes Angostura aromatic bitters Lemon twists and maraschino cherries, such as Luxardo, for serving

Fill a cocktail shaker halfway with ice. Add gin, kirsch, vermouth, and bitters; shake vigorously 30 seconds. Strain into two coupes, garnish with lemon twists and cherries, and serve.

ACTIVE/TOTAL TIME:

10 MIN. | SERVES: 2

Radicchio Salad With Chopped-Lemon Dressing Soaking the radicchio in cold water helps curb the leaves’ naturally bitter edges.

1 head radicchio (10 ounces), broken into individual leaves 1 small lemon 1 teaspoon whole-grain mustard

½ teaspoon sugar 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup packed fresh mint leaves

1. Tear radicchio into bite-size pieces; soak in ice water 20 to 30 minutes. Drain well and spin dry.

2. Meanwhile, using a sharp knife, remove peel and pith from lemon. Quarter lemon lengthwise and discard center membrane and seeds; finely chop. Place in a large bowl, and stir in mustard, sugar, and oil to combine. Season with salt and pepper. Toss radicchio and mint with dressing, season with salt and pepper, and serve.

ACTIVE/TOTAL TIME:

Fondue for Two 8 ounces fingerling potatoes, scrubbed and halved lengthwise 1 tablespoon extra-virgin olive oil 2 thick slices rustic sourdough, cut into 1-inch cubes

½ cup dry white wine, such as Sauvignon Blanc 1 tablespoon kirsch (optional) 4 ounces Gruyère, grated 4 ounces fontina, grated

⅛ teaspoon freshly grated nutmeg 1 teaspoon fresh lemon juice 1 teaspoon cornstarch Sliced fennel, apple, and dry salami and breadsticks, for serving

1. Preheat oven to 375°. On a rimmed baking sheet, toss potatoes with oil; roast 10 to 12 minutes. Flip; push to one side and add bread cubes. Continue to roast until potatoes are golden and tender and bread is crisp, 8 to 10 minutes more.

2. Reserve 1 tablespoon wine. In a small cast-iron pot, heat remaining wine with kirsch over low. Slowly add both cheeses, stirring in one direction until melted. Add nutmeg. In a small bowl, stir together lemon juice, cornstarch, and reserved wine. Slowly stir into pot; continue to cook over low heat, stirring, until mixture thickens and comes together, 4 to 5 minutes. Transfer to a fondue pot; keep warm. Serve with fennel, apple, salami, bread cubes and sticks, and potatoes.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 40 MIN. | SERVES: 2

25 MIN. | SERVES: 2

Chocolate-Mousse Parfaits 2 large eggs

¼ cup sugar 3 ounces semisweet chocolate, finely chopped ( ⅔ cup) 1 tablespoon Dutch-process cocoa powder 2 teaspoons instant espresso powder

¼ teaspoon kosher salt 1 tablespoon unsalted butter

½ cup heavy cream, plus more, lightly whipped, for serving 4 Belgian spice cookies, such as Lotus Biscoff, lightly crushed, plus more for serving

1. Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160° (6 to 8 minutes). Remove from heat.

Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.

2. Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

ACTIVE TIME:

25 MIN. | TOTAL TIME: 1 HR. 25 MIN. | SERVES: 2

© 20 19 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED

Kirsch Martinis

EVERYDAY FOOD

SIPPING AND BAKING COCOAS These powders come in two forms:

Dutch process and natural. The former is milder, less acidic, and ideal for hot cocoa or pudding; we like Valrhona Dutch-process cocoa powder (above; $20 for 16 oz., amazon.com). The natural kind is strong and bitter. To give oomph to cakes, like red velvet, we whisk in Scharffen Berger unsweetened dark-chocolate natural cocoa powder (below; $9 for 6 oz., shop.scharffenberger.com).

BARS WE LOVE TO EAT

Their cocoa content varies, but each of our picks is 100 percent sublime for snacking. From bottom left: Pump Street Rye Crumb, Milk & Sea Salt bar, 60%, $15, themeadow.com; Jelina Chocolatier milk chocolate, 36%, $50 for 8 bars, amazon.com; Chapon Chocolatier chocolat lait, 52%, $14, themeadow .com; and Marou Flaiseurs de Chocolat Ba Ria dark chocolate (in wrapper and above), 76%, $9, barandcocoa.com.

| KITCHEN WISDOM |

RICHES IN STORE

Give cookies and quickbreads dots of deep flavor with chips, which keep their shape in the oven. Pick a size to suit your sweet tooth: Guittard Semi-Sweet Regular chips, 46%, or Super Cookie chocolate chips, 48% ($4 for 12 oz. and $4 for 10 oz., respectively, www.guittard.com). For melting and stirring into brownie batter, use slivers of Callebaut Chocolate unsweetened cocoa-solids block, 100% (far right; $11 for 16 oz., formaggiokitchen.com).

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JANUARY/FEBRUARY 2019

TEXT BY CLAIRE SULLIVAN

An offset serrated knife makes chopping a dense block fast and easy on the wrists.

PROP ST YLING BY SUZIE MYERS

CHIPS AND BLOCKS FOR BAKING

There’s a lot more to choosing chocolate than deciding between milk and dark. From sweet, creamy rectangles that melt in your mouth to bitter shavings bound for brownies (the higher the cocoa percentage, the more intense the flavor), here are our favorites, in every form.

| CONFIDENT COOK |

A Leg Up You might reach regularly for boneless breasts, but in a game of chicken, our money is on this less-used cut, the thighs.

They’re juicy and delicious sautèed, braised, or butterflied into cutlets for frying—and both low in fat and high in protein when you start with skinless. In these flavorpacked dishes, they really strut their stuff.

TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

Thyme-and-Sesame-Crusted Cutlets

½ cup unbleached all-purpose flour Kosher salt and freshly ground pepper 3 large eggs 3 cups panko breadcrumbs

¼ cup white sesame seeds, toasted Boneless, skinless thighs are a form of dark meat, so they stay tender during long cook times when breasts turn tough.

1 tablespoon dried thyme 1½ pounds boneless, skinless chicken thighs, formed into cutlets (see how-to, left) Safflower oil, for frying (about 1¼ cups)

1. Whisk flour with a pinch each of salt and

pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish.

Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.

2. Pour enough oil into a large skillet to

How to Make a Quick Cutlet

SLICE IT THIN

SPREAD IT OUT

FLATTEN IT

Turn thigh skinnedside down. Find the thickest area, and cut a slit into it using a sharp chef’s knife held parallel to the cutting board.

Fold the thigh open like the pages of a book.

Cover it with a piece of plastic wrap, and pound to an even thickness of about ¼ inch.

come about ¼ inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.

ACTIVE TIME: 35 MIN.

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JANUARY/FEBRUARY 2019

| TOTAL TIME : 45 MIN. | SERVES: 4

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS; ILLUSTR ATIONS BY BROWN BIRD DESIGN

Serve with an arugula salad tossed with celery and cherry tomatoes.

Indian-Spiced Braised Chicken Thighs Broiling the chicken in this riff on tikka masala gives the meat a hint of smokiness.

¼ cup coarsely chopped fresh ginger (from a 3-inch piece) 1 cup coarsely chopped onion 3 tablespoons coarsely chopped garlic (from 5 to 6 cloves)

½ cup plain yogurt (not Greek), plus more for serving 1½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground pepper 1 tablespoon tandoori spice mix, such as Frontier 3 tablespoons safflower oil 1 cup puréed canned tomatoes (from a 14½-ounce can)

Spicy Basil Stir-Fry Use holy basil instead of regular if you can find it.

4 teaspoons oyster sauce 2 teaspoons soy sauce 1 tablespoon sugar 1¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt 4 tablespoons safflower oil 1 cup thinly sliced shallots (from 3 medium) 3 tablespoons minced garlic (from 5 to 6 cloves) 2 tablespoons minced serrano or Thai chile 2 cups loosely packed fresh basil leaves, plus more for serving Cooked jasmine rice and lime wedges, for serving

1. Stir together oyster sauce, soy

sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.

Warmed naan or flour tortillas, cucumber spears, and fresh herbs, such as cilantro and mint, for serving

1. In a food processor, purée gin-

ger, onion, and garlic to a paste.

Add ¼ cup of mixture to yogurt in a large bowl, reserving remainder.

Season chicken with salt, pepper, and 1 teaspoon tandoori spice.

Add to yogurt mixture; toss to combine. Let stand 30 minutes; meanwhile, preheat broiler.

2. Transfer chicken to a broiler pan and broil until browning in spots, 5 to 6 minutes. Flip and brown on second side, 5 to 6 minutes more.

Remove from broiler. (It won’t be cooked through.)

3. Heat a large straight-sided

skillet over medium-high. Swirl in oil. Add reserved onion paste; cook until fragrant, about 2 minutes. Add remaining 2 teaspoons tandoori spice; cook 30 seconds. Stir in tomatoes, ½ cup water, and chicken. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Use 2 forks to shred chicken into bite-size pieces.

Season with salt and pepper; serve with naan, cucumbers, herbs, and more yogurt.

ACTIVE TIME:

25 MIN. | TOTAL TIME : 1 HR.

30 MIN. | SERVES: 4

2. Return first batch of chicken

to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken.

Serve immediately with rice, lime wedges, and basil leaves.

ACTIVE/TOTAL TIME:

35 MIN. | SERVES: 4

MARTHA STEWART LIVING

61

SPAGHETTI THERE’S A NEW NOODLE IN TOWN.

VEGETABLE SPIRALS

Introducing Green Giant Veggie Spirals™, an exciting new twist on noodles.

Spiralized from fresh carrots, zucchini, beets and butternut squash, they’re made from 100% vegetables and are gluten-free, with no sauce or seasoning added. A family-friendly alternative to pasta!

For recipes featuring Green Giant Veggie Spirals, please visit GreenGiant.com. ©2018 B&G Foods North America, Inc.

January/February “The mind is not a vessel that needs filling, but wood that needs igniting.”

—Plutarch, “On Listening”

PHOTOGRAPH BY THE INGALLS

MARTHA STEWART LIVING

63

To start the new year on a vibrant note, try our brilliantly simple strategy for eating well.

Load up on fresh ingredients that you can use in lively, delicious ways, and fill your plate with rich colors and flavors that nourish the body and power the mind.

It’s a surefire approach to good living that you can truly live with.

HEALTHY & WHOLE PHOTOGRAPHS BY KATE MATHIS | TEXT BY MICHELLE SHIH | RECIPES BY SHIRA BOCAR

GREEN JUICE SALAD

BEET-AND-CARROT JUICE SALAD

TROPICALFRUIT JUICE SALAD

EAT YOUR JUICE That’s right—take the rainbow of produce you’d normally press into a glass, and grab a fork instead.

“Juicing removes all of the fiber that helps us stay full, and drinking the result elevates your blood sugar,” says Amy Shapiro, RD, founder of Real Nutrition, an NYC wellnesscounseling service. (Fiber lowers cholesterol and improves digestion, too—and few of us get enough of it.) These salads also brim with antioxidants, like the anthocyanins in beets, beta-carotene in carrots, and vitamin C in citrus and kiwifruit.

And our ginger-lemon dressing skews both sweet and savory, while lending additional vitamin C to ease the absorption of nonheme (plant-sourced) iron, found in vegetables like spinach.

For recipes, see page 97.

65

TURBOCHARGE YOUR SOUPS Working your way through a grain bowl can feel like just that: work. But sipping spoonfuls of fragrant, steaming broth loaded with vegetables, grains, and herbs? Smart and ahhh-inducing.

In this kale, white bean, and farro recipe, “the beans provide protein and fiber—they’re powerful, filling nutrients,” Shapiro says. “And when they’re soaked in a liquid, some people find them easier to digest.”

A split-pea purée is extra-nutritious (and extra-green) thanks to baby spinach. The swirl of plain yogurt brings brightness, and the sprinkle of barley on top is a bonus, says Shapiro: “It contains the soluble fiber beta-glucan, which has been found to do wonders to lower bad cholesterol.”

KALE, WHITE BEAN, AND FARRO SOUP

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SPINACH SPLIT-PEA SOUP WITH BARLEY

NUT-AND-SEED BANANA BITES

CRISPY CITRUS CHIPS

NORI GUACAMOLE

RASPBERRY APPLESAUCE WITH CHIA

SNAZZ UP YOUR SNACKS Eating between meals should feel intentional, not mindless. Aim for 150 to 200 calories and a balance of protein and fiber, then get creative.

Seeds, like the shelled hemp on this nut-butter-slathered banana, or the chia in our raspberry applesauce, contribute heart-healthy fats and omega-3 fatty acids, plus protein, fiber, and iron. Crispy oven-dried citrus slices (our low-and-slow method mellows any bitterness from the skin) are irresistible dipped in cottage cheese, and last up to a month in an airtight container. Even guacamole, full of healthy fats that make your skin glow, tastes new and exciting with crunchy roasted seaweed flakes. “I love nori,” says Mia Syn, an RD in Charleston, South Carolina. “It’s one of the only natural sources of iodine, which is important for thyroid health.”

AVOCADO, TOMATO, AND TOASTED SESAME SEEDS

HARD-COOKED EGG AND SAUTÉED GREENS

HUMMUS, CUCUMBER, RADISH, AND SPROUTS

NUT BUTTER, BERRIES, MANGO, AND TOASTED COCONUT

BREAKFAST LIKE A CHAMPION For an über-energizing first meal of the day, swap toast for taters—roasted slabs of sweet potato, to be exact. They’re nutrient-dense, with lots of beta-carotene, and leaving them unpeeled ups the health ante. “I keep the skins on all my vegetables,” Shapiro says.

“They’re a great source of fiber, and a lot of nutrients are right below the skin.” Whether you go savory or sweet with the toppings, add protein and beneficial fat, such as hummus with cucumber and radishes, or nut butter with fruit. Roast a batch of sliced potatoes on Sunday, and on weekday mornings, pop them in the toaster oven for a couple of minutes before piling on color—and get a running start on your five daily servings of fruits and vegetables.

TOSS A SEASONAL SALAD In summer, you throw together whatever’s most robust at the market, and you can do the same in winter. Here, hardy radicchio and escarole balance crunchy pepitas and pomegranate arils and tender roasted acorn squash and shiitakes. “Mushrooms are having a heyday in nutrition,” says Shapiro, and for good reason: They’re one of the few foods containing vitamin D (other than fortified milk and orange juice). Olive oil in the dressing helps the body absorb fat-soluble nutrients like beta-carotene and vitamins D and E, and applecider vinegar may be an immunity booster as well as good for digestive health, says Victoria Shanta Retelny, author of Total Body Diet for Dummies.

CHOPPED WINTER SALAD

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GO FLEXITARIAN Take meatless Mondays a step further by going less meaty for a few more meals. This vegetarian shepherd’s pie gets umami and chewy bite from cremini mushrooms, and the meatballs on our “noodles” are half beef, half shredded zucchini and cooked grain—you can use millet or quinoa—and 100 percent juicy. Serve them with roasted spaghetti squash or zucchini spirals, and dinner is full-on fresh. “The squash absorbs tomato sauce just as well as pasta, and every calorie is accounted for,” Shapiro says.

Try our cutting technique, too.

Before roasting, slice the squash crosswise into circles for longer strands and a less watery, more caramelized result.

BEEF-ZUCCHINI MEATBALLS WITH ROASTED SPAGHETTI SQUASH

BEEF-ZUCCHINI MEATBALLS WITH SAUTÉED ZUCCHINI SPIRALS

VEGETARIAN SHEPHERD’S PIE

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ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF

WILD SALMON WITH EDAMAMECAULIFLOWER “RICE”

BRAISED CHICKEN WITH TOMATOES AND FREEKEH

EMBRACE ONE-POT MAINS To eat well with we-kid-you-not ease, combine a variety of nourishing ingredients and flavors in a single pot or pan. Exhibit A: rich-tasting salmon roasted over cauliflower “rice” with edamame. The cauliflower gets tender and golden in a hot oven, and the salmon packs in omega-3 fatty acids and cooks in under 10 minutes. Exhibit B: this earthy variation on chicken and rice, which substitutes in freekeh, a young wheat that has been roasted and cracked and is ready in less than half an hour. Its chewy texture soaks up the chicken’s juices, and its nutty flavor marries well with the olives and tomatoes. Combine as many colors as possible, suggests Shapiro, and “you’re covering your bases when it comes to vitamins and minerals. It’s food as a multivitamin.” Bingo!

STRAIGHT FROM THE

TOUCHING TOKENS

What the world needs now is love, sweet love (hat tip to Burt Bacharach). And come February 14, we are down for spreading the good stuff to friends, family, and of course our amours. These creative Valentine’s Day surprises take minutes to make and deliver big on that floaty, fluttery feeling. Grab some simple supplies, and let the giving begin.

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PHOTOGRAPHS BY LENNART WEIBULL | TEXT BY PETRA GUGLIELMETTI CREATED BY TANYA GRAFF & SILKE STODDARD

Cue smiles by tucking a few of these wooden hearts into unsuspecting lunch boxes or coat pockets, or dangling one from a doorknob or rearview mirror. Crafts stores stock lots of sizes; simply coat a few with satin-finish paint, attach a ribbon, and slip into secret-admirer mode.

For the how-to and sources, see page 102.

THE DETAILS: Fire Mountain Gems wood bangles, from $3.50 each, firemountaingems.com.

DIYBangles dome wood bangles, 1.75" wide, $13.50 for 4, amazon.com.

Martha Stewart Crafts multisurface satin acrylic craft paint, $2.50 for 2 oz., michaels.com. Liquitex Professional high-gloss varnish, $7.50 for 8 oz., amazon.com.

MAKEUP BY THEO KOGAN USING URBAN DECAY COSMETICS

BFF BRACELETS

These chic cuffs are so easy and inexpensive to make, you can give someone you adore a whole arm’s worth. And because they’re hand-painted in nonsaccharine sunset colors—salmon, blush pink, coral—she’ll pile them on all year. Using a flat paintbrush, cover lightweight wooden bangles of different widths and shapes in a thin coat of satin acrylic craft paint; working slowly and evenly, brush each in one direction vertically, not horizontally, then set it down on a surface covered in plastic wrap to dry. (To ensure a foolproof application, put your fingers through the cuff to support it and paint the outside first; then, after it’s dry, hold the outer rim to do the inside.) For contrast, paint the interior a lighter color, as we did with the wide cuff at right. Give them all a shiny finish by topping the paint with clear high-gloss varnish.

The loop of fabric on the back of a necktie is just the spot for a secret message he can keep close to his heart. Write something romantic on a linen or cotton tie with a disappearing-ink fabric marker, then separate two or three strands from a piece of embroidery floss, thread them through a needle, and go over the letters in small stitches. (Chain or stem stitches work well; go to marthastewart.com/howtoembroider to get the how-to.)

The result is permanent, intimate, and almost unheard of these days: a whispered declaration when everybody else is broadcasting their feelings on social media.

THE DETAILS: Bhldn Linen Row neckties, 2½" wide, in Rose Quartz and Fog, $19 each, thetie bar.com. DMC 6-strand embroidery floss, 56¢ for 8.7 yd., michaels.com.

Studio Carta Italia tightweave cotton ribbon, ¼", $9 for 5 yd., shopangela liguori.com.

MAD-ABOUT-YOU MONOGRAMS

CUPID’S CARE PACKAGES

Folded cupcake liners make up this swoon-worthy decoration.

A truffle sampler is sweet but gone in a few bites. Spoil a friend (or sister, or sitter) with equally tempting ideas that will last longer: handmade note cards and an elegant felttip pen, fragrant tea and organic honey, or fancy French soap. To prettify plain cardboard boxes, gather cupcake liners in a few different sizes, fold them into halves and quarters, and arrange them on the lids however your heart desires, securing them with double-sided tape. Fill the boxes with crinkle shreds and nestle gifts inside.

THE DETAILS: Paper Presentation papier-mâché heart boxes, from $1.75 each, paperpresentation .com. Celebrate It paper crinkle, $4 for 4 oz., michaels.com. Arpa Handmade small card set, in Pale Pink and Salmon, $15 for 6, orangeartstore.com. Marvy Le Pen fine-point marker pen, in Fluorescent Pink, $1.75, jetpens.com. Bee Raw Customer Favorites honey, $28 for three 5.4-oz. jars, beeraw.com. Compagnie de Provence orange-blossom bar soap, 3.4 oz., $9, compagniedeprovence.com.

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See-through parchment paper gives a sneak peek of the goodies inside.

SUGAR PUFFS

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Pass out pillowy treats made from brightpink and orange tissue paper and white parchment (yes, the kind you bake with), and stuffed with sour candies and a fun, flirty greeting. To assemble, layer a tissue-paper square between a pair of parchment ones, trace a heart on top, pin the stack together, and machine-sew inside the outline in contrasting thread. Leave a little gap so you can slide in sweets, on top of the tissue paper.

Trim the excess paper and seal with more stitches, and a kiss.

For the how-to, go to page 102.

ART DIRECTION BY L AUR A LUTZ; ST YLING BY TANYA GR AFF

BAE BLOSSOMS

Give that “someone sent me flowers!” thrill to ladies and gents of all ages with blooms that never wilt. These fabric boutonnières come together in three steps, so you can give someone a whole bouquet, or pin one on everybody at brunch. Cut the shapes out of cotton-shirting material, and sew them onto felt backing. Get the howto on page 102.

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Imagine how fantastic it would be if you could text Martha every time you had a housekeeping, decorating, cooking, entertaining, organizing, crafting, or gardening question—and get a reply in real time. Her latest book, The Martha Manual, is the next best thing. This 400-page volume, out January 1, is packed with our founder’s time-tested advice on the essential skills you need to make life smoother and more stylish. From the everyday (laundry hacks, home repairs) to the extraordinary (above-and-beyond ideas for all celebrations), this tome has it all. Take a sneak peek, and master the Martha way to . . .

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HANG A MIRROR For the safest installation, choose hardware that can support one twice its weight—especially if it’s heavy. You want the mirror to be able to withstand a little movement when you clean it.

2. Unclog a Drain Stopped-up sinks, tubs, and showers rank near the top of the list of homeplumbing headaches. Rather than calling in a pro (at least right away), try to diagnose and resolve the problem yourself. First, reach for an enzymatic drain opener, such as Super Digest-It or Rid-X; they contain microorganisms that eat away at the clog, instead of toxic chemicals. Or pour ½ cup baking soda, then ½ cup white vinegar, down the drain. Cover it, let the mixture sit for five minutes, and flush with boiling or very hot (for delicate pipes) water. Then run cold tap water for 30 seconds. No go? Try this method.

SUPPLIES Cup plunger Drain auger

Bucket Pipe wrench

Bottle brush Plumbers’ tape

PLUNGE AWAY Fill about one-third of the sink or tub with water, then cover the overflow hole or double-sink drain with a plug or wet rag and begin plunging the drain vigorously with the cup plunger, working the cap up and down four to five times before quickly pulling up. Keep at it; you may need to plunge off and on for 10 minutes. (But be cautious, especially if you have an older system. Plunging too forcefully can do more harm than good.)

If that doesn’t work . . .

ACTIVATE THE AUGER Feed the long, thin steel coil, or “snake,” down the drain in a twisting motion, through the clog, then work the auger back and forth to loosen it. Plunge again, then run water for a few minutes. If you still see slow draining, hear gurgling, and/or notice water bubbling up the sink . . .

CHECK THE TRAP The U-shaped bend at the lowest point of the drainpipe under the sink stays filled with water to keep sewer gases out; it also traps solids that slip down the drain (hence its name). To clear it, turn off the water supply and place a bucket underneath it.

With a pipe wrench, loosen the nuts at either end, and remove and empty the trap. Run a bottle brush through it to clean the inner walls. Wrap the threads (the scored sections that screw into the adjacent pipe) at both ends of the trap with plumbers’ tape to create a tighter seal, then fasten it back into place with the nuts.

If that doesn’t work, call a plumber.

GIEVES ANDERSON (BOOK); ANNIE SCHLECHTER (SINK)

PLACEMENT Position the mirror so that all the adults in your

household can see themselves well in it; if necessary, have someone else hold it up for you, or prop it on a table or stool.

Remember that tall ones can also be hung horizontally over a sofa or mantel.

MOUNTING Always use wall anchors, even if the mirror

comes with its own hardware. Two hangers, one on each side, are better than one, especially when you’re positioning a mirror lengthwise. If it’s backed with wood, mount it with Z clips; screw one strip into the wall and the other into its back.

From The Martha Manual: How to Do (Almost) Everything, by Martha Stewart.

Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

3. Keep Your Home Fresh

4. Ban Mildew From Shower Curtains

Whenever you clean, open the windows to let air circulate and clear out stale odors.

Opt for a vinyl, nylon, cotton, or hemp liner, which can be machine-washed in hot water and mild detergent to remove any buildup, and rehung immediately afterward to dry.

To discourage germy growth, run a fan while showering and for about 30 minutes afterward; wipe shower walls with a squeegee when you’re done; and always pull the curtain closed, so water can’t sit in the folds.

5 Streamline the Laundry If you have a sideby-side washer and dryer, place a wood plank across them to create a single flat surface you can fold clothes on while they’re still warm.

If you have stacked units, use an ironing board for the job.

6. Spot-Treat Sofa Stains Act fast, and you can counteract the toughest, most terrifying spills—even a splash of red wine.

The secret is to pretreat them ASAP, while they’re still damp, then launder removable covers according to the care label. Here’s how to lift away three common offenders.

WINE OR INK Cover the area with kosher salt,

patting gently with a damp white-cotton cloth, and let it sit for about 30 minutes (the salt should change in color to match the stain); vacuum and repeat. Blot any remaining stain with a cloth dampened with warm, soapy water.

OIL Cover the area with baking soda, and let

it sit until it absorbs the oil; vacuum and repeat.

Blot any residual stain with rubbing alcohol.

7. Keep Clothes Wrinkle-Free After ironing a garment, hang it on a nonwire hanger and let it rest for at least five minutes before you put it on or away in the closet. This way, new wrinkles will be less likely to form.

8. Get Organized With Martha’s Golden Rules Manifestos on this subject tend to bear a familiar battle cry—combat clutter! conquer chaos!—as if life were an endless war against our stuff.

But here’s a radical proposition: Try seeing organization less as a purge or a problem to be solved, and more as an opportunity to be thoughtful about how you live and what you surround yourself with. (And no one wants that to be an avalanche of unopened mail.) Use these principles to create a system that’s both simple and sustainable.

BE TARGETED Rather than trying to tackle your whole house at once, focus on one spot at a time. Start with high-use areas, such as the bathroom or home office. Then do the places you ignore (e.g., the overstuffed desk drawer that makes you wince every time you open it).

UNIFY STORAGE No matter their contents, matching containers make any space more streamlined. Paint woven baskets, metal bins, canvas cubbies, or wooden crates a uniform color to create a matching set.

CONSIDER PROXIMITY Keep items near where they’ll be used to make rooms more efficient.

Tuck infrequently used items away to clear visual (and mental) clutter.

GROUP STRATEGICALLY In other words, stash things that are used together in the same place.

Think spare candles with matches, and wrapping paper with scissors, tape, and ribbon.

USE THE FOUR-BOX FORMULA Try this method, and you’ll find it a lot easier to let go of the possessions you no longer need, we promise. Label four boxes “Keep,” “Toss,” “Donate,” and “Sell”; then start sorting.

KEEP important items, and put them in their proper places—or assign them permanent homes.

TOSS products that are no longer

useful, and paperwork that’s no longer required.

DONATE anything you can’t answer these questions about: When was the last time I used it? Do I need it?

SELL any giveaway items of value at a tag sale or online.

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CREATE A GALLERY WALL There’s no single best way to display your art: A sharp grid of mounted photographs can be just as striking and memorable as a loose mixed-media arrangement. But there are a few guidelines you should consider as you plot your grand design (and before you pick up a hammer).

Map it out with templates.

Trace all your items onto kraft paper, cut them out, and mark where the nail holes will need to go on each sheet (to simplify hanging later). Stick the cutouts on the wall with painters’ tape, and adjust them until you like the arrangement.

Generally, the midpoint of a gallery should be 57 to 60 inches from the floor. Mediumto-large pieces (anything over 15 inches) should be spaced about 2 inches apart on all sides. Smaller pieces can be closer together. Then hammer nails through picture hooks at the places you’ve marked, pull the paper away, and hang your art.

Make an eclectic display cohesive by choosing works on a similar theme (like the trees at right), or mounting artworks with frames or mats of the same color or finish.

Align rows of pictures at their centers for a traditional look, or at the tops or bottoms for a more modern effect.

Position smaller pieces toward the bottom of a display to invite more intimate viewing.

10. Rethink Furnishings Classic pieces don’t have to be used only for their original purpose. Flip something on its side or add a few shelves, and it can do a completely different job. For instance, if you no longer require your armoire to store clothes, turn it into a cabinet with cubbies to keep linens of different sizes, from quilts to pillowcases, neatly stacked: Measure the armoire’s interior to determine where you want your cubbies and how many plywood dividers you need to create them. With a table saw, cut ½-inch-thick plywood to the height of the space between shelves and the depth of shelves (or have this done at the lumberyard). Lightly sand cut edges with fine-grade sandpaper. To create channels for them to slide into, cut 4 lengths of ⅜-inch red-oak cove molding for each. Place cubbies where desired; mark edges. Remove dividers; mount molding at markings, and secure with wood glue and ¾-inch brads. Slide cubby walls into channels. For a seamless look, paint unit, inside and out, the same shade; for a pop of color, paint cubbies in a contrasting hue.

MAT THEW WILLIAMS

Buy the right type of hardware for the task. Picture hooks are usually one of three types: a one-nail hook will hold up to 30 pounds; two-nail hooks hold up to 50; and three-nail hooks can hold 75 or more.

Use two hooks per picture to prevent tilting.

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Round out a cheese plate with contrasting flavors and crunchy textures, such as chutneys and jams, fresh and dried fruit, roasted nuts and chickpeas, olives and caperberries, and cornichons.

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ASSEMBLE AN IRRESISTIBLE CHEESE BOARD

12. Get More out of Your Kitchen Gadgets MORTAR AND PESTLE You can pull out this multipurpose tool for more than just muddling fresh herbs and mashing garlic into a paste; it’s a whiz at grinding toasted spices and even making aioli.

PASTRY CUTTER This is better than a fork, two knives, or your fingertips for working cold butter into dough, and will help you make the flakiest biscuits and piecrusts around.

It’s also an efficient chopper for softer foods such as boiled eggs (for egg salad) and avocados (for chunky guacamole).

There are few things we love more than an abundance of creamy, crumbly, sharp, and stinky delights, ripe for the sampling. Let us count the ways: It can serve as the star of an appetizer spread or, with a few filling additions, a laid-back meal. It allows you to mix-and-match flavors to suit every palate. And it’s easy to execute with aplomb, every single time, if you keep these factors in mind.

ZESTER/GRATER Not just for cheese,

it works wonders on garlic, fresh ginger or horseradish, chocolate, and whole nutmeg.

13. Buy the Right Amount of Wine for a Party A standard (750-milliliter) bottle contains about five 5-ounce glasses’ worth, depending on your pour. Plan on two-thirds of a bottle per guest, and more if you’ll be serving wine before dinner.

STIMULATE TASTE BUDS Your selections should include different

ages, textures, and types of milk (cow, goat, sheep). Rule of thumb: Cheeses that look different usually taste different.

MIX TEXTURES Select one fresh, smooth cheese, such as mild goat; and a buttery one with a soft, edible rind, like Brie or Camembert. Add one or two semihard or hard cheeses: Go for a milder one, like Gruyère or Manchego; or a dry, sharp variety, such as Pecorino Romano or Parmigiano-Reggiano.

Then throw in a blue cheese (such as creamy Roquefort or pungent Stilton) for good measure.

BRYAN GARDNER (CHEESE PL ATE); FADIL BERISHA (WINE PART Y); RYAN LIEBE (CUT TING BOARD)

SKILLET Employ the bottom of this stove-top-to-oven essential to crack whole peppercorns (when your pepper mill would make too fine a powder) or to “chop” nuts (place them in a resealable plastic bag to keep them from flying).

A heavy one is also a handy weight for draining tofu or pressing a grilled sandwich.

LOOK FOR DIFFERENT SHAPES For a display that looks as tanta-

lizing as it tastes, opt for one or two wedges, a small round, a wheel of cheese, and a pyramid. If you’re setting out multiple wedges, cut them into different-size hunks.

BUY THE RIGHT AMOUNT Aim for three to five varieties,

or up to seven for a larger group. Plan on about 3½ ounces of cheese (total) per guest, or one pound per five guests.

If the cheese board is a main course, up the per-person amount to five ounces.

LET THEM WARM UP Most types of cheese will taste best after

resting for about an hour at room temperature; softer ones (especially fresh goat cheese) need about half that time.

SLICE RIGHT BEFORE SERVING This prevents larger cheeses (wheels and blocks) from drying out. Provide a table knife or cheese spreader for each soft cheese, and sharper knives or slicers for harder varieties.

OFFER LOTS OF DIFFERENT BASES Sliced baguette and water

crackers are classics, but crostini, flatbreads, and rustic breads make things more interesting. It’s nice to offer glutenfree crackers or bread (and label them as such), too.

14. Fluff Up Pancakes If your flapjacks tend to turn out flat or dense, try these tricks.

Bring the wet ingredients to room temperature before making the batter; cold liquids and eggs can lead to soggy results.

Ensure that your baking powder is still good (expired stuff won’t help the batter rise).

Leave a few lumps in the batter; they will cook out. If you whisk too much, you risk overworking it, developing the gluten and causing a gummy consistency.

For extra loft, fold a few whipped egg whites into the batter.

Make sure your griddle is properly heated before you begin. The heat helps puff up the pancakes.

15 Clean Wooden Cutting Boards Soaking them or putting them in the dishwasher can cause cracks.

Instead, scrub with hot, soapy water after every use, then rinse and wipe dry. Once a week, swap soapy water for a sprinkle of kosher salt and a rub with half a lemon, rinse, and dry.

D AY !

Andrew Ingalls tows family friend Otto across the snow; a little wax rubbed on the rails of the sled makes it glide even faster.

Opposite: A refreshing salad of Bibb lettuce, grapefruit, and avocado balances the warm meat sauce at lunchtime.

THE DETAILS: Mud Australia Pebble bowls, from $41 each, mudaustralia .com. Hawkins New York Simple Linen napkins, in Mustard, $18 each, hawkins newyork.com.

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PHOTOGRAPHS BY THE INGALLS TEXT BY CHRISTINE LENNON

FOR A CREATIVE COUPLE’S YOUNG FAMILY, WAKING UP TO A WINTRY-WHITE LANDSCAPE IS CAUSE FOR GIDDY CELEBRATION. EVERY YEAR, THEY LOOK FORWARD TO THROWING ON WARM COATS AND BOOTS, GRABBING THEIR FLEXIBLE FLYERS, AND ENJOYING THE GREAT OUTDOORS TO THE FULLEST. BACK INSIDE, A RELAXED MEAL WITH FRIENDS ALWAYS AWAITS.

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HERE’S SOMETHING ABOUT RISING TO A FRESH SNOWFALL

that makes you feel as if time has slowed to a halt: The streets are blanketed and hushed, and the trees bow down under the weight of new powder. And when the radio announces every kid’s favorite news flash—School’s closed!—you know you have a different kind of day on your hands. When husband-and-wife photographers Gemma Hart Ingalls and Andrew Ingalls are at their home away from home in Vermont, they positively live for mornings like these. Rather than retreating indoors and ticking off the hours on his and hers screens, the Los Angeles transplants and their two kids, Oliver, 7; and Isabel, 4, charge outside for sledding and snow-fort building, followed by crafting, cooking, and digging into a body-warming meal with friends.

The Ingalls family retreat is on Gemma’s artist-parents’ 50-acre farm in Marlborough, near the Massachusetts border. Their place is a converted studio on the property, which is just a short drive away from the Mount Snow ski mountain and privy to year-round natural spectacles, from blazing leaves in fall to blooming fruit trees in spring to the greenest meadows and swimming holes in summer. But it’s in the months when daylight is fleeting and ponds freeze solid for skating that the location reveals its real magic. The surrounding hills are prime for sledding, and the evergreens that dot the property provide endless material for fun art projects (or as many pine cones, acorns, and milkweed pods as little mittened hands can carry). “I grew up in that forest with that pond and stream,” Gemma says. “Now our kids get to experience it, and they love it.”

They also soak in the slow-as-a-snowplow pace. “Our days usually involve doing something outdoors and then relaxing indoors,” she says. “We like to bake, make preserves, and get a few families together in the kitchen.”

It helps that the heart of their three-bedroom house is a spacious open living area. A well-stocked pantry and a freezer full of staples (much of it preserved from the family garden) mean that a home-cooked meal is always within reach. “It’s a half-hour drive to the supermarket, so I always think, Do I have to go to the store? Or can I make do with what I have?”

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OUTER BEAUT Y

1. Isabel Ingalls is tickled pink by the taste of homemade maple taffy. 2. Local friend India Adams (top left) and two of her kids, Eden and Odette, get some fresh air with Gemma (center), Isabel, and Oliver.

3. The Ingallses are undaunted by deep, fluffy snow. Their attitude: Brrr-ing it.

4. To make maple taffy, a favorite Vermonter pastime, Gemma brings syrup to a boil (she uses a candy thermometer and heats it to 240 degrees Fahrenheit) and pours it in rows onto a snow-lined tray, then quickly rolls sticks in it until it solidifies around them and turns chewy. “It takes a little finessing once it starts to harden,” she says.

5. Chai-spiced cider warms up a sledding break.

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For recipes, see page 99.

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On this brisk day, Gemma pulls out her Sicilian grandmother’s recipes to prepare a midday feast with her friend India Adams, a jewelry maker and doula who grew up nearby and now lives in western Massachusetts.

“We were vegetarian growing up, but my dad was raised on big Italian meals. I rediscovered her recipes when I started eating meat,” says Gemma, who enjoys reading them in her grandmother’s loopy hand and feeling her personality come off of the well-worn pages. “She was pretty bossy,” she laughs.

Beginning with fresh pasta, which the kids help make, Gemma creates a menu that fills the house with rich aromas. She gets the Bolognese going early, so the beef has time to simmer and soften, then preps a green salad that takes on a bright acidity from winter citrus. Mulled cider thaws chilly hands, and her mom’s chocolate-chip cookie recipe, loaded with coconut and oats, is transformed into a rich, chewy slice-and-eat treat when pressed into a cast-iron skillet before baking.

“There’s so much to do here in the winter; it’s exciting,” Gemma says.

“I like making the most of the land. When we come here, we really appreciate the simplicity.”

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ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY SAR AH CAREY

INNER WARMTH

1. Oliver and Isabel hand-crank pasta for lunch. 2. Recipes from Gemma’s Sicilian grandmother are still in regular rotation. 3. Pasta Bolognese is topped with fresh basil and Parmesan.

4. Gemma mixes fir, boxwood, and northern white pine branches in an arrangement. 5. The Ingallses’ vintage farm table accommodates a crowd; their wood-burning stove makes the spacious room feel cozy.

6. A warm chocolatechip skillet cookie is served à la mode.

THE DETAILS: Ton Design Team Salt chairs, $150 each, dwr.com. Apparatus Cloud light fixture, from $5,150, apparatusstudio.com.

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AN OCEAN OF IDEAS Founder and creator Jordana Munk Martin painted the walls, shelves, and floors of the library blue, to create what she calls “an immersive experience.” The oil painting is a self-portrait by her grandmother, Edith Robinson Wyle. Adjacent to it hangs a checkered antique Japanese sakiori; the vests on display are from Turkey and China; and the paint on the walls and shelves is Benjamin Moore Bell Bottom Blues.

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To a growing wave of artists, makers, fashion insiders, and other lovers of antique fabrics and handmade crafts, Blue: The Tatter Textile Library, in Brooklyn, is paradise found.

Get a glimpse of its inspiring collection and welcoming workshop—and take a deep dive into creativity.

MATERIAL WORLD PHOTOGRAPHS BY JESSICA ANTOLA TEXT BY CATHERINE HONG

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WOMAN OF THE CLOTH Martin stands in front of swatches she crowdsourced for a project devoted to the work of American knitting expert Barbara Walker, which also includes personal stories from the crafters.

Just as its name promises, Blue: The Tatter Textile Library, in Gowanus, Brooklyn, is saturated in large swaths of cerulean and sapphire. Japanese indigo fabric is draped over cabinetry; spools of azure silk thread stand in a row.

The shelves are lined with more than four thousand books and crafting journals, all carefully kept and cataloged. Open to the public by appointment, the library, which is tucked into a modern mixed-use building, is the brainchild of Jordana Munk Martin, an artist, patron of the arts, and lifelong fabric enthusiast. “Anything you want to know about the history or making of textiles around the world, we probably have it,” she says, beaming behind her cobalt glasses. An academic tome about Guatemalan backstrap weaving? Check. An illustrated overview of five centuries of Indonesian cloth? You bet. A 1920 booklet for American housewives on clothing stain removal? Right over here.

This passion runs deep in Martin’s family. Her grandmother, Edith Robinson Wyle, was an influential collector who in 1963 founded the Egg and the Eye in Los Angeles, which later became the Craft and Folk Art Museum. “Edith didn’t believe in the separation of folk art from the high arts,” says Martin. “She argued that crafts were in some ways the most authentic act of creativity.” Wyle taught her children and grandchildren

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how to sew, embroider, and knit, and to appreciate far-flung cultures. By the time she passed away in 1999, she had amassed an extensive collection of not only books but also artifacts—from garments and baskets to weaving combs and knitting needles.

Martin, who st udied art at Rhode Island School of Design, became the caretaker of this unusual legacy in 2008, and has acquired on her own nearly two thousand more books and unique object s.

Since it opened in June 2017, the library has attracted a steady st ream of st udents, curators, artist s, and designers (from the theater world and brands as varied as Ralph Lauren and Patagonia), many of whom discovered it through its Inst agram feed, @tatterbluelibrary. And they’re not coming just to do research: In a light-filled adjoining studio, Martin hosts workshops on techniques such as st ump work, sashiko, indigo dyeing, and tatreez, Palest inian embroidery. “The classes act ivate what’s in the books,” she explains, and reinforce her core philosophy for the place: “We want you to come and touch.”

CULTURE CLUB In the studio where Martin makes her own art and hosts crafting workshops, a sashikostitched kimono from mid-20th-century Japan serves as inspiration, while handmade baskets hold her tools and materials.

A Common Thread Above: An American doll’s dress with smocking, from circa 1950. Opposite, clockwise from top left: Weaving combs, calligraphy brushes, and other domestic items from Japan. Stump-work thread flowers by artist Verónica Fuentes. A Victorian lace-and-sewing kit with a glove stretcher. Skeins of blue silk yarn from late New Jersey fiber artist Carol Westfall. A handmade knitting-needle case made out of antique Japanese fabric. Vintage zōkins, or Japanese cleaning cloths. Bobbins and spools of thread, with antique thimbles from France. A bookmark with sashiko stitching (to learn how to make one, visit marthastewart.com/sashikobookmark).

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ST YLING BY TANYA GR AFF

“I want to promote the consciousness of cloth,” says Martin. “Textiles are an extension of our bodies and an essential part of human life—they connect us to our past, and to each other.”

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The Workbook | RECIPES AND HOW-TOS FROM THIS ISSUE |

Recipe Index STARTERS, SALADS, SOUPS & SIDES Baked-Potato Dippers 97 Beet-andCarrot-Juice Salad 97

Indian-Spiced Braised Chicken Thighs 61

Bibb-and-Citrus Salad 101

Spicy Basil Stir-Fry 61

Crispy Citrus Chips 98 Game-Day Dip 22 Green Juice Salad 97

PAGE 18

Fondue for Two recipe card Fresh Pappardelle With Grandma’s Bolognese 100

Chopped Winter Salad 98

GOOD THINGS

Thyme-andSesameCrusted Cutlets 60 Vegetarian Shepherd’s Pie 99

S’mores Bars 4 tablespoons ( ½ stick) unsalted butter, plus more, room temperature, for pans 1 bag (10 ounces) miniature marshmallows 4 cups puffed-rice cereal

Wild Salmon With EdamameKale, White Bean, and Farro Cauliflower “Rice” 99 Soup 97

9 graham crackers, broken into ½ -inch pieces (2 cups)

Nori Guacamole 98

3 ounces milk or semisweet chocolate, chopped ( ⅔ cup)

BEVERAGES

Nut-and-Seed Banana Bites 98

Chai-Spiced Apple Cider 99

Oscar-Night Canapés 22

Coffee Coquito 22

Radicchio Salad With ChoppedLemon Dressing recipe card

Kirsch Martinis recipe card

Raspberry Applesauce With Chia 98 Roasted Spaghetti Squash 99

Pineapple Highball 22 Tangerine-Rum Sidecar 22 DESSERTS

Skillet Chili Nachos 54

Chocolate-Chip Oat-Coconut Skillet Cookie 101

Spinach SplitPea Soup With Barley 98

ChocolateMousse Parfaits recipe card

Sweet-Potato Toasts 98

Maple Taffy 99

Tropical-Fruit Juice Salad 97 MAINS Beef-Zucchini Meatballs 98 Braised Chicken With Tomatoes and Freekeh 99 Chili-Stuffed Peppers 54 Chili With Polenta and Vegetables 54

S’mores Bars 97 OTHER Ginger-Lemon Dressing 97 Grandma’s Bolognese 100 Sesame Crunch 101

10 to 12 minutes. Drain; let cool 10 minutes.

2. Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil.

Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about ½ inch thick.

Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

15 MIN. | SERVES: 8

HEALTHY & WHOLE

medium heat. Add marshmallows; stir until melted. Stir in cereal, graham crackers, and salt. Remove from heat; let cool 1 minute. Stir in half of chocolate. Press mixture into prepared dish; press remaining chocolate into top. Let cool completely. Lift out of pan using parchment; cut into shapes with a sharp knife or cookie cutter.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 50 MIN.

MAKES: 12

Baked-Potato Dippers 2 pounds multicolored peewee potatoes Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 1. Place potatoes in a saucepan;

cover with 2 inches of cold water.

Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily,

1 kiwifruit, peeled and sliced 1 cup chopped fresh pineapple 1 cup sliced citrus pinwheels, such as blood orange, Cara Cara orange, or grapefruit Ginger-Lemon Dressing (see recipe, left)

Combine fruits in a bowl; drizzle with dressing. | SERVES: 1

Green Juice Salad 1 Persian cucumber, sliced into ¼-inch rounds

PAGE 64

1 cup packed baby spinach 1 celery stalk, thinly sliced

½ cup seedless grapes, halved if large Ginger-Lemon Dressing (see recipe, left)

1. Butter a 9-by-13-inch baking

2. Melt butter in a saucepan over

To make the pinwheels, remove the peel and pith from each citrus fruit, then slice the fruit crosswise.

ACTIVE/TOTAL TIME: 10 MIN.

Pinch of kosher salt

dish. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Preheat broiler. Butter a rimmed baking sheet; arrange marshmallows on it in an even layer. Broil until blackened in places, 1 to 2 minutes.

Tropical-Fruit Juice Salad

Beet-and-Carrot Juice Salad ½ medium beet, peeled and coarsely grated or julienned 1 medium carrot, peeled and coarsely grated or julienned

½ Granny Smith apple, peeled, cored, and coarsely grated or julienned 2 tablespoons fresh mint leaves Ginger-Lemon Dressing (recipe follows)

Combine first four ingredients in a bowl; drizzle with dressing.

ACTIVE/TOTAL TIME: 10 MIN.

| SERVES: 1

Ginger-Lemon Dressing Finely grated zest of ½ lemon, plus 1 tablespoon fresh juice

½ teaspoon freshly grated ginger (from a ½ -inch piece) 2 tablespoons extra-virgin olive oil Kosher salt

In a small bowl, whisk together first three ingredients. Season with salt.

ACTIVE/TOTAL TIME: 5 MIN. MAKES: ABOUT ¼ CUP

Combine first four ingredients in a bowl; drizzle with dressing.

ACTIVE/TOTAL TIME: 10 MIN.

| SERVES: 1

Kale, White Bean, and Farro Soup ¼ cup extra-virgin olive oil, plus more for drizzling 1 large onion, finely diced 1 large carrot, peeled and finely diced 1 large celery stalk, finely diced 2 tablespoons chopped fresh sage leaves 1 can (14 ounces) diced tomatoes

½ bunch (7 ounces) curly kale, stems removed, leaves cut into 2-inch pieces (6 packed cups) 1 can (15 ounces) white beans, such as cannellini, drained and rinsed Kosher salt and freshly ground pepper 2 cups cooked farro (for recipe, go to marthastewart .com/cookedfarro)

Heat oil in a medium pot over medium. Add onion, carrot, and celery and cook, stirring, until vegetables are tender, 6 to 8 minutes.

Add sage and tomatoes; cook,

MARTHA STEWART LIVING

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The Workbook stirring, 2 minutes. Add 6 cups water, kale, and beans; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until greens are tender, 30 minutes. Let cool slightly.

Transfer 2 cups of soup to a blender; purée. Return to pot; stir in farro and season with salt and pepper.

Serve with a drizzle of oil.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 25 MIN. | SERVES: 6

ACTIVE/TOTAL TIME: 5 MIN.

| SERVES: 1

Crispy Citrus Chips Serve with cinnamon-dusted cottage cheese.

4 large oranges, such as Cara Cara, navel, or blood oranges, cut into ⅛ -inch-thick slices, seeds removed

2 carrots, peeled and chopped

Preheat oven to 175°. Line 2 rimmed baking sheets with wire racks.

Arrange orange slices over racks in a single even layer. Bake, rotating sheets every 2 hours, until chips are shrunken and dry, 4 to 6 hours.

Let cool completely. (They will crisp as they cool.) Store in an airtight container at room temperature up to 1 month.

2 celery stalks, chopped

ACTIVE TIME: 10 MIN.

8 cups low-sodium chicken broth or water, or a combination

10 MIN. | SERVES: 4

Spinach Split-Pea Soup With Barley 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and lightgreen parts only, chopped and well washed

| TOTAL TIME: 4 HR.

Nori Guacamole

1 pound dried split peas, picked over

1 avocado, peeled, pitted, and mashed

5 ounces baby spinach

1 scallion, thinly sliced

Kosher salt and freshly ground pepper

½ cup full-fat plain yogurt (not Greek), whisked, for serving 2 cups cooked barley (for recipe, go to marthastewart.com/ cookedbarley), for serving

Heat oil in a large pot over medium.

Add leeks, carrots, and celery; cook, stirring, until tender, 6 to 8 minutes. Add broth and peas; bring to a boil, then reduce to a simmer and cook, partially covered, until peas are creamy, 50 to 55 minutes. Stir in spinach; cook until just wilted, about 5 minutes.

Let cool slightly. Working in batches, purée soup in a blender until smooth. Return to pot; season with salt and pepper. (If too thick, add water, 1 tablespoon at a time.) Ladle soup into bowls, drizzle with yogurt and oil, top with barley, and serve.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

55 MIN. | SERVES: 6

Nut-and-Seed Banana Bites 1 banana, peeled 2 tablespoons nut butter 1 teaspoon shelled hemp seeds Flaky sea salt

98

Spread banana with nut butter; coat with hemp seeds and salt.

Slice and serve.

JANUARY/FEBRUARY 2019

1 tablespoon fresh lime juice 1 tablespoon chopped cilantro Kosher salt and freshly ground pepper 2 tablespoons crumbled roasted seaweed snacks Brown-rice cakes or crackers, for serving

Combine avocado, scallion, lime juice, and cilantro in a bowl. Season with salt and pepper. Sprinkle with roasted seaweed and serve with rice cakes.

ACTIVE/TOTAL TIME: 10 MIN.

| MAKES: ½ CUP

Raspberry Applesauce With Chia 3 pounds sweet apples, such as Fuji, Pink Lady, or Macintosh, peeled, cored, quartered, and cut into 1½ -inch chunks

⅛ teaspoon ground cinnamon 1½ cups frozen raspberries 1 tablespoon chia seeds

Heat apples, ½ cup water, and cinnamon in a medium pot over medium-high. Bring to a simmer, then cover, reduce heat to low, and cook until apples are tender, 25 to 30 minutes. Add raspberries; cook, stirring, until juicy, about 5 minutes. Remove from heat;

sprinkle with chia seeds. Let cool slightly, then mash. (If too thick, add water, 1 tablespoon at a time.)

Applesauce can be refrigerated in an airtight container up to 2 weeks.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 55 MIN.

MAKES: 5 CUPS

Sweet-Potato Toasts To reheat, warm slices in a toaster oven until crisp, about two minutes.

2 sweet potatoes, scrubbed and sliced into ½-inch-thick planks 1 tablespoon extra-virgin olive oil Kosher salt

2. Meanwhile, whisk together

TOPPINGS

Sliced hard-cooked egg and chopped sautéed greens Sliced avocado and cocktail tomatoes, toasted sesame seeds, and lemon wedges Nut butter, berries, sliced mango, and toasted unsweetened shredded coconut Hummus, sliced cucumber and radishes, and sunflower sprouts

Preheat oven to 400°. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat.

Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.

ACTIVE TIME: 5 MIN.

1. Preheat oven to 400° with racks in upper and lower thirds. Halve squash; remove stem and seeds.

Cut into 1-inch pieces. Arrange on a rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat.

Arrange mushrooms on another rimmed baking sheet, drizzle with 2 tablespoons oil, and season with salt and pepper; toss to coat.

Roast, flipping each once, until squash is caramelized and tender, 25 to 30 minutes; and mushrooms are golden and crisp, 30 to 35 minutes. Let cool completely.

| TOTAL TIME: 1 HR.

vinegar, mustard, and garlic.

Slowly add remaining ½ cup oil, whisking until combined. Season with salt and pepper.

3. Arrange escarole, radicchio,

squash, mushrooms, parsley, pomegranate arils, and pepitas in a large bowl or platter. Season with salt and pepper. Sprinkle with feta. Drizzle with ½ cup dressing; toss to coat. Serve with remaining dressing.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 10 MIN. | SERVES: 8

Beef-Zucchini Meatballs 1 zucchini, grated 8 ounces ground beef, preferably 90 percent lean 1 cup cooked millet (for recipe, go to marthastewart.com/ cookedmillet) or quinoa 2 cloves garlic, minced

5 MIN. | SERVES: 4

2 tablespoons chopped flat-leaf parsley

Chopped Winter Salad

1 large egg, lightly beaten

1 acorn squash

¾ cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces small shiitake mushrooms, stems removed

¼ cup apple-cider vinegar 2 teaspoons Dijon mustard 1 small clove garlic, minced

½ head escarole (6 ounces), trimmed and chopped (4 cups) 1 head radicchio (6 ounces), trimmed and chopped (6 cups) 1 cup packed flat-leaf parsley leaves

½ cup pomegranate arils ½ cup toasted pepitas ½ cup crumbled feta

Kosher salt and freshly ground pepper Extra virgin olive-oil, for drizzling Roasted Spaghetti Squash (recipe follows) or sautéed zucchini spirals, for serving 3 cups marinara sauce (for recipe, go to marthastewart .com/marinara), for serving Freshly grated ParmigianoReggiano and fresh basil leaves, for serving 1. Squeeze zucchini in a potato ricer or clean kitchen towel to remove excess moisture. Transfer to a bowl; add beef, millet, garlic, parsley, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Gently

combine using 2 forks. Roll mixture into 1½-inch balls and arrange on a rimmed baking sheet.

2. Preheat broiler with a rack in

upper third. Drizzle meatballs with oil; toss to coat. Broil, rotating sheet once, until golden on top and cooked through, 8 to 10 minutes. Serve over squash, with marinara, cheese, and basil.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4

Roasted Spaghetti Squash Slicing the squash crosswise into rings keeps the strands long and spaghetti-like.

1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil

Preheat oven to 400° with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets.

Generously season each side with salt; let stand 20 minutes. Pat each slice dry with a paper towel.

Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes. Peel skin away; separate strands into long “noodles.” Cooked squash can be refrigerated in an airtight container up to 2 days.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR.

10 MIN. | SERVES: 4

1 cup frozen peas 2 pounds Yukon Gold potatoes, scrubbed and cut into 1½ -inch pieces 4 cloves garlic 4 tablespoons unsalted butter

½ cup whole milk, warmed 1. Heat oil in a medium pot over medium. Add onion, carrots, and celery and cook, stirring, until tender, 6 to 8 minutes. Add mushrooms and cook, stirring, until tender, 8 to 10 minutes. Add tomato paste and cook, stirring, 1 minute.

Add Worcestershire, bay leaf, 4 cups water, and lentils; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until lentils are tender, 30 to 35 minutes. Stir in peas; remove from heat and season with salt and pepper.

2. Preheat oven to 400°. Place

potatoes and garlic in a medium saucepan; cover with 2 inches of cold water. Season generously with salt; bring to a boil, then reduce to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; return potatoes and garlic to pot. Add butter and milk; mash with a fork or potato masher until smooth.

Season with salt and pepper.

3. Transfer lentil mixture to a

2-quart baking dish. Dollop with mashed potatoes; spread evenly to edges. Transfer to a baking sheet; bake until golden and bubbling around edges, about 15 minutes.

Let stand 20 minutes; serve.

ACTIVE TIME: 40 MIN.

Vegetarian Shepherd’s Pie 2 tablespoons extra-virgin olive oil 1 large onion, finely diced 2 carrots, peeled and thinly sliced 2 celery stalks, thinly sliced 10 ounces cremini mushrooms, trimmed and sliced 1 tablespoon tomato paste 1 tablespoon vegetarian Worcestershire sauce, such as Annie’s Naturals 1 dried bay leaf 1 cup French green lentils, picked over Kosher salt and freshly ground pepper

| TOTAL TIME: 2 HR.

20 MIN. | SERVES: 8

Wild Salmon With EdamameCauliflower “Rice” 1 large head cauliflower, trimmed, cored, and cut into florets

¼ cup extra-virgin olive oil 2 scallions, thinly sliced Kosher salt and freshly ground pepper 4 wild-salmon fillets (each 6 ounces) 1 cup frozen shelled edamame

⅓ cup chopped cilantro leaves Lime wedges, for serving 1. Preheat oven to 425°. Working in batches, pulse cauliflower in a food processor until finely

chopped but not puréed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.

2. Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes.

Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

Braised Chicken With Tomatoes and Freekeh 2 tablespoon extra-virgin olive oil 4 chicken legs (thighs and drumsticks; about 2 pounds total) Kosher salt and freshly ground pepper 1 medium onion, finely diced 4 cloves garlic, smashed 1 cup cracked freekeh 4 sprigs thyme 1 pint cherry tomatoes

½ cup pitted green olives, such as picholine 1. Preheat oven to 375°. Heat oil

in a large braiser or straight-sided ovenproof skillet over mediumhigh. Season chicken with salt and pepper; cook, skin-sides down, until golden brown, 5 to 6 minutes. Turn and brown on other sides, about 2 minutes.

Transfer to a plate.

2. Pour off all but 2 tablespoons

fat from skillet. Reduce heat to medium; add onion and garlic and cook, stirring, until onion is translucent, about 3 minutes.

Stir in freekeh and cook about 30 seconds. Stir in 1 cup water, ½ teaspoon salt, and thyme.

Return chicken to pan; add tomatoes and olives. Bring liquid to a boil, then cover and roast in oven until freekeh is tender and chicken is cooked through, about 30 minutes. Let stand 15 minutes; serve.

ACTIVE TIME: 25 MIN.

SNOW DAY! PAGE 84

Maple Taffy To make “snow” indoors, pulse ice in a food processor.

1¼ cups pure maple syrup 1. Pack a rimmed baking sheet with snow and place in freezer (or outside, if temperature is low enough). Meanwhile, bring syrup to a boil in a small saucepan with a candy thermometer clipped onto it; cook until thermometer registers 240°. Carefully pour syrup into a liquid measuring cup and let cool about 5 minutes.

2. Drizzle syrup in a few 6-inch lines across snow. Let set 25 to 30 seconds (they should be cool and firm, but not hard). Place a 9½inch skewer or dowel, or an icepop stick, at one end; roll up taffy around skewer. Repeat with remaining syrup and snow. Eat immediately, or store, frozen in a single layer in an airtight container, up to 2 days.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 25 MIN.

MAKES: ABOUT 16

Chai-Spiced Apple Cider 6 cups apple cider 2 small cinnamon sticks 9 cardamom pods, crushed 1½ teaspoons black peppercorns 6 slices (each ⅛ inch thick) unpeeled fresh ginger 4 whole cloves

Combine all ingredients in a saucepan; bring to a boil, then reduce to a simmer and cook 10 minutes.

Remove from heat. Let stand, covered, 1 hour, or for more flavor, refrigerate up to overnight. Strain.

Reheat before serving.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR.

25 MIN. | SERVES: 6 TO 8

| TOTAL TIME: 1 HR.

15 MIN. | SERVES: 4

MARTHA STEWART LIVING

99

BIG VANILLA

The Workbook Fresh Pappardelle With Grandma’s Bolognese

LATTE

00 flour is a very finely milled Italian type, often used to make pastas and pizzas.

If you can’t find it, all-purpose flour is fine.

FLAVOR

3 cups 00 flour, plus more for dusting 1 cup fine semolina flour, plus more for dusting Kosher salt and freshly ground pepper 6 large eggs, beaten 6 tablespoons extra-virgin olive oil, plus more for serving Grandma’s Bolognese (recipe follows) 1 cup freshly grated ParmigianoReggiano, plus more for serving Small fresh basil leaves, for serving (optional) 1. Whisk together both flours and 1 teaspoon salt in a large bowl. Make a well in center; add eggs and 2 tablespoons oil.

Using a fork, work flour mixture into wet ingredients, slowly incorporating all flour in bowl to form a sticky dough.

Transfer to a lightly floured work surface and knead dough until all bits are incorporated. Continue kneading until very smooth and no longer sticky, adding additional 00 flour as necessary, about 5 minutes. Place an overturned bowl over dough and let stand 1 hour (or wrap in plastic and refrigerate up to overnight; let stand at room temperature 1 hour before using).

2. Dust work surface with semolina.

Cut dough into 16 pieces. Working with one piece at a time, and keeping the rest covered with plastic wrap, flatten into an oblong shape. Very lightly dust with 00 flour; pass through a pasta machine at its widest setting. Fold in half, rotate 90 degrees, and pass through two more times on same setting to smooth dough and increase elasticity.

Adjust machine to next setting and pass pasta dough through twice more, gently supporting it with the palm of your hand as it emerges. Continue to pass through ever-finer settings, once each, ending at second or third to last; dough should be very thin, and you should be able to see the outline of your hand through it, but it should not be translucent. Lay dough flat on an 00 flour–dusted surface, or drape over a pasta rack or backs of chairs, until just tacky, 10 to 15 minutes. Repeat with remaining dough.

BIG FOOD FOR

BIG DAYS

© 2018 Kellogg NA Co.

3. Fold pasta into quarters; cut into

¾-inch-wide strips. Unfold and drape over rack until almost dry, about 20

100

JANUARY/FEBRUARY 2019

minutes. (If not cooking immediately, you can gather several strands and form into a nest shape. Place pasta on a semolina-dusted baking sheet and let dry 24 hours. Store in an airtight container up to 2 weeks.)

4. Bring a large pot of salted water to

a boil. Meanwhile, heat sauce in a large straight-sided skillet until bubbling.

Add pasta to boiling water and cook until floating and tender, about 1 minute.

Reserve 1 cup pasta water, then drain.

Transfer pasta to skillet with sauce.

Add ½ cup pasta water; toss to combine and finish cooking, about 30 seconds.

Remove from heat; add cheese and remaining ¼ cup oil. Serve with more cheese, oil, basil, and pepper.

ACTIVE TIME: 40 MIN. | TOTAL TIME: 2 HR. | SERVES: 8

Grandma’s Bolognese ½ ounce dried porcini mushrooms ¾ cup warm water 2 tablespoons unsalted butter 1 ounce pancetta or prosciutto, cut into ¼ -inch pieces ( ¼ cup) 1 small onion, minced (1 cup) 1 small carrot, finely chopped 1 celery stalk, finely chopped 2 large cloves garlic, minced (4 teaspoons) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil

¾ pound coarsely ground beef, preferably 85 percent lean

¼ pound coarsely ground pork ½ teaspoon dried marjoram or oregano Pinch of ground nutmeg 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely chopped fresh basil

½ cup dry Marsala or red wine, such as Chianti 1 cup low-sodium chicken broth 1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups)

¼ cup heavy cream 1. Soak mushrooms in warm water 30 minutes; drain, reserving liquid.

Chop mushrooms (you should have ⅓ cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt

BIG DAYS and ½ teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.

2. Add oil to Dutch oven; heat until

shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes.

Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil.

Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute.

Add ½ cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour.

Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more. Serve, or store in an airtight container up to 3 days, or freeze up to 3 months.

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 2 HR. 20 MIN.

MAKES: 5 CUPS

WITH POTENTIAL

½ cup coarsely chopped almonds ¼ cup white sesame seeds 1 teaspoon ground coriander 1 teaspoon sugar Kosher salt and freshly ground pepper 1 tablespoon whisked egg white (from 1 large egg) 1. Preheat oven to 350°. Combine almonds,

sesame seeds, coriander, sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.

2. Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 40 MIN.

MAKES: ¾ CUP

Bibb-and-Citrus Salad 3 ruby-red grapefruits 2 teaspoons Dijon mustard 3 tablespoons white-wine vinegar

⅛ teaspoon ground coriander 2 tablespoons almond oil 4 tablespoons neutral oil, such as safflower or grapeseed Kosher salt and freshly ground pepper 3 heads Bibb or Boston lettuce, outside leaves discarded, inner leaves washed well and dried 3 avocados, peeled, pitted, and cut into ¼ -inch slices

½ cup lightly packed fresh herbs, such as parsley or mint, or a combination Sesame Crunch (recipe follows) 1. Remove peel and white pith from grapefruits. Slice 2 into ¼-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl.

Squeeze juice into bowl.

2. Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.

3. Toss lettuce with ¼ cup dressing;

season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.

Chocolate-Chip Oat-Coconut Skillet Cookie You can sprinkle an additional two tablespoons of coarsely chopped chocolate, or chocolate chips or disks, on top before baking.

⅔ cup unbleached all-purpose flour ¼ teaspoon baking soda ½ teaspoon kosher salt 5 tablespoons unsalted butter, room temperature

¼ cup granulated sugar ½ cup packed light-brown sugar 1 large egg

½ teaspoon pure vanilla extract ⅔ cup instant oats ¼ cup sweetened shredded coconut

BIG FOOD

1 cup semisweet chocolate chips Vanilla ice cream, for serving

FOR

1. Preheat oven to 350°. Whisk together

BIG DAYS

flour, baking soda, and salt. Beat butter with sugars on medium speed until creamy, about 3 minutes. Beat in egg and vanilla. Beat in flour mixture, then oats, coconut, and chocolate.

2. Spread mixture evenly into a 10-inch ovenproof nonstick skillet (preferably cast iron). Bake until just set in center and golden around edges, 20 to 25 minutes. Let cool 15 minutes, then serve warm with ice cream.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 10 TO 12

| SERVES: 6 TO 8

MARTHA STEWART LIVING

101

© 2018 Kellogg NA Co.

ACTIVE/TOTAL TIME: 30 MIN.

ARE RIPE

Sesame Crunch

FILL UP

The Workbook

FOR

STRAIGHT FROM THE HEART

BIG DAYS

HOW-TO

Flower Pin PAGE 72

SUPPLIES Petal template (download at martha stewart.com/petaltemplate) Shirting fabric and fabric scissors Embroidery floss Sewing supplies Felt Pin

HOW-TO

Wooden Hearts SUPPLIES Assorted wooden hearts, 1½ to 3 inches Satin acrylic craft paint and paintbrush Awl, craft glue, screw-eye hook, and cotton ribbon (all optional) 1. Paint heart tops and edges; let dry completely, then flip and paint backs.

Repeat until color is fully saturated.

2. If desired, add a hanging loop: Make a dip in top edge with awl. Add a drop of craft glue; push in screw-eye hook. Let dry.

Thread ribbon through hook and tie knot.

THE DETAILS: Woodworks Ltd. assorted wooden hearts, 1½" to 3" wide, ¼" thick, from 95¢ each, craftparts.com. Martha Stewart Crafts multisurface satin acrylic craft paint, in assorted colors, $2.50 for 2 oz., michaels .com. All in One screw eyes, 8 mm by 4 mm, in Gold, $6 for 500, amazon.com. Studio Carta tight-weave cotton ribbon, ¼" , $9 for 5 yd., shopangelaliguori.com.

HOW-TO

Stuffed Paper Heart SUPPLIES White parchment paper

1. Use template to trace and cut 16 petals out of fabric. Layer them in a stack in an asterisk or flower shape. Stitch floss through center of petals—front to back, then back through. Repeat with a new strand of floss to make a cross. Knot ends of the two strands together.

2. Cut out a circle of felt. Sew pin onto it, then use ends of floss to stitch flower onto circle. Fluff and twist petals in opposite directions to shape flower.

QUICK STUDIES

PAGE 25

SOURCES Art, clockwise from top right: Dance, by Paper Dahlia, 24" by 24", $232; Adobe, by Gabrial Reising, 11" by 14", $89; Hidden Paths, by Kaitie Bryant, 18" by 24", $198; Gather & Gaze, by Alicia Youngken, 18" by 24", $198; all in lightgray wood frames, minted.com. HP Tango printer, $150, store.hp.com.

$10,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www.marthastewart.com/ 10kbills online. The $10,000 Sweepstakes begins at 12:01 a.m. CT on 12/1/18 and ends at 11:59 p.m. CT on 3/31/19. 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.

Tissue paper, in bright pink or orange

BIG FOOD

Heart template (download at martha stewart.com/hearttemplate)

BIG DAYS

Sewing machine and supplies

Straight pins

FOR

Contrasting thread Candies and handwritten note 1. Cut out 2 squares of parchment and 1 of tissue paper, all slightly larger than template. Sandwich tissue square between parchment ones; pin to prevent slipping. Trace heart onto top sheet.

2. Using contrasting thread, machinestitch ⅜ inch inside heart outline, leaving a 3-inch gap.

© 2018 Kellogg NA Co.

3. Trim excess paper, leaving a ⅜ -inch border around stitching. Slide candies and note under top parchment layer.

Machine-stitch gap closed.

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MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 503093023. 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.

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Collecting

Smartphone stopwatches may win for precision, but classic hourglasses triumph in good looks.

Their story traces back to the sea: Unlike pendulum clocks, which were easily thrown off by choppy waters, these cinched shapes helped keep ships on schedule. More recently, they’ve immortalized a certain soap opera, proved essential in board games like Pictionary, and even gone digital—as that tiny icon signaling a PC’s plea for patience. But light-catching vintage styles like these two beauties have truly stood the test of time. Handblown versions were made in Italy (left, in Murano glass) and Scandinavia after World War II, as art objects that showed off sophisticated glass-blowing techniques (like the multifaceted double diamond, right). Display one on a desk or bookshelf, and let its style spill into all the days of your life.

PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

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JANUARY/FEBRUARY 2019

ST YLING BY LILI ABIR REGEN

SHOW OF SANDS

GreatFutures.org

© AS America, Inc. 2019.

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