Martha - June 2019

MARTHA STEWART

Sweet Summer

103 Ways to Enjoy the Best of the Season POTLUCK LIKE A PRO

Farm-to-Table Flowers PARTY CAKES

Chic Outdoor Essentials

JUNE 2019 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

®/™ ©2019 KitchenAid. All rights reserved.

The design of the stand mixer is a trademark in the U.S. and elsewhere.

WEARING YOUR HEART ON YOUR SLEEVE

THAT’S THE MARK OF A MAKER

Everything you do in the kitchen makes a meaningful mark. So each KitchenAid® product is designed with the maker in mind. Designed with features crafted to bring all your ideas to life.

No matter what you create, you’ll have appliances that open up a world of possibility in your kitchen. And that’s the mark of a maker.

Martha’s homes to yours Martha’s four homes are the inspiration behind the designs of her products.

The style of each home covers a variety of American lifestyles and ensures that all of our customers, regardless of geographic location, can enjoy the function and innovation, the quality at a value, and the beauty for which all Martha Stewart products are known.

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BED F OR D

5.

Country farmhouse

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S KY L A N D S

1. Martha Stewart Collection Facet Cake Stand $143 Macys.com 2. 6-Qt. Ombré Enameled Cast Iron Dutch Oven in Skyblue $179 Macys.com 3. 2017 Marquis de Bacalon Bordeaux Blanc $15 MarthaStewartWine.com 4. 2017 Le Vassal De Mercues Cuvee Le Dueze Malbec $25 MarthaStewartWine.com 5. Flameless Hexagon Votive Garden, Set of 2 in Bedford Gray $80-90 QVC.com

Historic and spacious

6. Martha Stewart Fruit Basket Planter $139.98 QVC.com 7. Martha Stewart Croco Embossed Leather Tote $235 QVC.com 8. Palermo Curtains $49.99-59.99 Macys.com 9. Martha Stewart Area Rug $347 Amazon.com/MarthaStewart

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P ERRY S T. Urban living

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10. Martha Stewart and BloomsyBox Rose Subscription starting at $49.99 MarthaStewartFlowers.com 11. Gold Stem Red Wine Glasses, Set of 4 $67 Macys.com 12. Martha Stewart Collection Cut Glass Decanter $67 Macys.com 13. Martha Stewart Gold Faux Leather Letter Discbound Notebook $25.99 Staples.com

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LILY P ON D Coastal living

14. Martha Stewart Real Copper Bird Feeder $61.49 Amazon.com/ Martha Stewart 15. 3-piece Citrus Kitchen Towel Set $37 Macys.com 16. Martha Stewart Medium Canvas Tote with Leather Trim $169 QVC. com 17. Martha Stewart Seashell Planter, available in S, M, L $59-156 QVC.com

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marthastewart.com/shop

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

“I grow several varieties of currants, like ruby-red ‘Jonkheer Van Tets’, black ‘Ben Sarek’, and white ‘Blanka’.

I pick them when the fruit is fully colored, and then use some to make a refreshing sorbet.” —Martha

Saturday

1 Brunch with Alexis and the grandkids

For the recipe, go to marthastewart.com/sorbet, and follow the currant variation at the bottom.

2

3

4

5

6

7

8

Plant tomato seedlings

Cut peonies for arrangements

Plant pumpkin patch

Stock up on summer wines

Plant agaves in garden urns

Pick berries for strawberry biscuit sheet cake (see page 70)

Godson Augustine Booth-Clibborn’s birthday

Weight training

Yoga

Cardio and core

Weight training

9

10

11

12

13

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15

Nature walk with Jude and Truman

Organize potting supplies

Plant beans

Give Crème Brûlée and Bête Noire a bath

Executive manager Dorian Arrich’s birthday

FLAG DAY

Go for a horseback ride

Cooking demonstration at Food & Wine Classic in Aspen, Colorado

Weight training

Yoga

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20

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22

FATHER’S DAY

Attend World Cannabis Congress in Saint John, New Brunswick

Harvest and freeze peas

Harvest garlic scapes

Prune lilacs

SUMMER SOLSTICE

Swim with Jude and Truman

Weight training

Yoga

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25

Speak at the Society for Human Resource Management Conference in Las Vegas

Weed vegetable beds

Cut and dry lavender

Weight training

Yoga

Host dinner outside with friends

Cardio and core

Weight training

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28

29

Ribbon cutting for Martha Stewart Center for Living expansion at Mount Sinai Union Square, in New York City

Deadhead peonies

Pick currants and make sorbet

Shop antiques stores

Cardio and core

30 Go for a horseback ride

Let’s keep in touch!

Follow me all month long on Instagram and Twitter: @marthastewart48 and @marthastewart.

6

JUNE 2019

FROM TOP: GET T Y IMAGES/MAXIMILIAN STOCK LTD.; MARCUS NILSSON

Niece Erica Scott’s birthday

Cardio and core

HOW DO YOU SAY,

“ THANKS FOR BEING MY FURRY BFF”?

TM

ALL NATURAL

© 2019 Tyson Pet Products, Inc.

REAL CHICKEN

BY LAND. BY SEA.

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JUNE 2019

Contents 70 SWEET SHEETS

Our six cakes—from the chocolate classic of your childhood to a lemonglazed beauty—are dressed up and ready to party.

76

FARM TO TABLEAU

A couple of musiciansturned-gardeners are growing a super bloom of flowers— and spreading a heartfelt sustainable message.

90 CREATIVE CANVAS

Sail into summer with decorating ideas featuring this easygoing, versatile material.

96 ALL IN GOOD TASTE

PETRINA TINSL AY (FRUIT); NGOC MINH NGO (CHILD)

For a pair of busy interior designers, weekends in the country are a chance to kick back and cook for two.

82

The Potluck Playbook Bring the fun along with our vibrant recipes and clever takeand-serve strategies.

MARTHA STEWART LIVING

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JUNE 2019

Contents

26 FROM MARTHA Home to Roost 17 Our founder offers her expertise from decades of raising chickens.

GOOD THINGS

62 31

EVERYDAY FOOD

21 Your new go-to summer sip, DIY plant hangers, a pancake that serves a dozen, and more.

Perfecting: Winner, Winner . . .

59 This extracrunchy fried-chicken sandwich is an undisputed champ.

GOOD LIVING The Well-Kept Home: A Moveable Feast 31 Sixteen stylish finds for outdoor entertaining.

POMMERY MOUTARDE DE MEAUX

“This is the best mustard in France.”

—Chef Dominique Crenn, page 38 From $4.25 for 3.5 oz, yummybazaar.com.

American Made: Liquid Gold 36 Raw honeys from Oregon that drip with local flavor.

Tastemaker: The Virtuoso 38 A triple-Michelinstar chef shares her daily essentials.

Change Makers: Room to Grow 40 In schoolyards across NYC, kids are gardening their way to healthier habits.

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JUNE 2019

Beauty: Happy Feet 42 Get sandalready with our wellheeled guide.

Counter Intelligence: Summer in a Spritz 46 Five new fragrances that bottle good vibrations.

Health & Wellness: A Dose of Sunshine 48 The lowdown on vitamin D: where to get it, and how much you really need.

Editors’ Picks: Surprise Your Guy 50 Gifts for the world’s greatest dads.

Ask Martha 52 All your pressing questions answered.

Well Equipped: Grate Gadgets 64 Our kitchen’s go-to shredding and zesting tools.

Healthy Appetite: Mighty Bites 66 Empower every meal with nutrientrich raspberries.

Departments

Martha’s Month 6 Editor’s Letter 12 Out & About 14 The Workbook 103 Recipe Index 103 Collecting 112

| ON THE COVER |

Ripe and ready: In this crowdpleasing strawberry shortcake, berries and whipped cream float on a fluffy biscuit. For more sheet treats, see page 70. Photograph

by Alpha Smoot.

JOHNNY FOGG (PL ANTS); PETER ARDITO (MUSTARD); PERNILLE LOOF (TABLE); CHRIS SIMPSON (CHICKEN)

What’s for Dinner?

Spark Joy 62 Four sizzling meals that grill up in 15 minutes, max.

EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I can’t wait to try this month.

Cashmere or canvas?

I love them both. But the latter is incredibly wellsuited to our summer DIY ideas, which are both chic and hardworking.

Page 90.

Good Excuses I’m really excited about summer, and I really want to make a sheet cake. Maybe it’s that old “school’s out” feeling that brings on my inner glee—or the longing right about now for a bite of my mom’s classic chocolate block-party pleaser (a Texas sheet cake with rich chocolate icing). But June just offers so many great reasons to dive into summer, and dig into life.

The longer, warmer days are the perfect excuse to eat alfresco as much as humanly possible. The bluer skies, the sun sparkling off the water, the summer Fridays, Father’s Day, graduations, open swim, abundant farmers’-market produce . . . the list goes on, if by some chance you need more of a rationale.

Our annual food-and-outdoor-entertaining issue will inspire you to jump into June, too. Fortunately for all of us, our talented food team ran ahead, immersed themselves in the season, and cooked up everything we’re really going to want to eat for the next three months—from quick grilling recipes to deliciously fun ways to kick back with friends and family (be sure to earmark “The Potluck Playbook,” page 82). Sarah Carey, our editorial director of food and entertaining, also whipped up six singularly st upendous sheet cakes (page 70). And to me that’s as good an excuse as any: Happy summer!

2

I’M NOT GOING TO LIE.

I’ll make every one of the dreamy creations in “Sweet Sheets,” starting with this lemon-glazed number. Page 70.

3

They had me at “Afternoon Swim,” the name of Louis Vuitton’s new summer-forward scent. Page 46.

4

The outdoorentertaining essentials in “A Moveable Feast” encourage long, leisurely dinners, preferably with lightning bugs. Page 31.

5

Our Everyday Food section nails the best fried-chicken sandwich, offers healthy meals, and much more. Page 59.

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

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JUNE 2019

PORTRAIT BY LIZ BANFIELD

PERNILLE LOOF (BAGS); ALPHA SMOOT (CAKE); PETER ARDITO (SCENT); COURTESY OF MANUFACTURER (DISHES); CHRIS SIMPSON (CHICKEN SANDWICH)

1

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Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO APPRECIATE SUMMER FROM NEW ANGLES

| ON THE ROAD |

| WHY NOT? |

SIP PRETTY

Sound It Out Find your new playlist at one of these outdoor concerts and fests.

When you raise a glass to a golden sunset panorama, happy hour is downright blissful. Grab a spot on the deck at Sierra Mar restaurant, in Big Sur, California, which is perched on a cliff between the Pacific coast and the Santa Lucia Mountains; then peruse its 2,600-strong wine list (postranchinn.com). Here are more places to kick back and have drinks with a view.

The distance between the Midwest and the tropics slips away at Cindy’s, where you’ll enjoy piña coladas and an aerial view of Lake Michigan. cindysrooftop.com

SEATTLE From Mbar’s rooftop patio, you can glimpse the sky-piercing Space Needle and watch seaplanes land on Lake Union. mbarseattle.com

CAPE MAY, NEW JERSEY Sit under a striped umbrella at the beachside Rusty Nail, which shakes up cocktails with fresh fruit from its sister farm (strawberry-basil mojito, anyone?). caperesorts.com

| SECRET SOURCE |

SOS Chefs “This specialty site is great for hard-to-find, exotic items like urfa chiles and black cocoa powder, or for discovering new ingredients, such as tonka beans and smoked soy sauce.”

—Living senior food editor Lauryn Tyrell

June 1, george amphitheatre.com

Mountain Jam It’s Woodstock’s 50th anniversary this year.

Head to the original site in Bethel Woods, New York, and catch acts including Willie Nelson and the Avett Brothers.

June 13 to 16, bethel woodscenter.org

Symphony in the Flint Hills One surreally beautiful night a year, the Kansas City Orchestra performs amid a vast tall-grass prairie in Bazaar, Kansas.

June 15, symphony intheflinthills.org

sos-chefs.com

| ON OUR BOOKSHELF |

The theme of this month’s page-turners: food, glorious food. Son of a Southern Chef (Avery) tells two-time Chopped champion Lazarus Lynch’s life story in family photos and midbite selfies. His Alabama-born dad and Guyanese mom’s influences meld in recipes like extra-creamy shrimp and grits, made with unsweetened coconut milk. Shot by frequent Living photographers Andrea Gentl and Martin Hyers, Sarah Copeland’s Every Day Is Saturday (Chronicle) makes any meal feel like an impromptu party. Try her “repeat performers,” like “magic” pork shoulder and “almost famous” cranberry Bundt cake. On top of his tireless charitable work with World Central Kitchen, which earned him a Nobel nomination last year, the indomitable José Andrés has cooked up Vegetables Unleashed (Ecco). True to form, the jamón-loving chef’s inventions are flavor-packed and fun: Sweet and spicy marinated beets fill in for tuna in poke, and his salt-air margaritas are to die for.

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JUNE 2019

Keller in the Caverns Performances by folk and bluegrass artists fill an expansive space underground (that’s 333 feet below, to be exact) in Pelham, Tennessee.

June 21 to 23, cumberlandcaverns .com

KODIAK GREENWOOD/COURTESY OF POST R ANCH INN (DECK); COURTESY OF PUBLISHERS (BOOKS)

CHICAGO

Echoes Through the Canyon Spread a blanket on the Gorge Amphitheatre’s terraced lawn in George, Washington, to hear female forces like Brandi Carlile, Emmylou Harris, and Neko Case.

design your work-life balance

californiaclosets.com

800.336.9195

M&M’S® NOW STUCK IN A CHOCOLATE BAR. WHAT’S NOT TO LOVE?

I can think of a few things.

©

©2019 Mars or Affiliates

©

From MARTHA TEACH AND INSPIRE

Top row, from left: Cream Legbar, heri‑ tage Barred Plym‑ outh Rock, Barnyard Frizzle mix. Second row: Blue Copper Marans, Olive Egger, Frizzle Naked Neck.

Home to Roost

Martha keeps more than 200 chickens at her Bedford farm, including Cream Legbars, famous for their pretty pale-blue eggs; and Cuckoo Marans, which lay dark chocolate–colored ones. She invites us into their coops and shares advice—gleaned from five decades of experience—on raising a happy, healthy, and productive flock.

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

17

THE DAILY DOZEN

MAR

Martha’s hens lay eggs throughout the year; the color of their shells varies by the chickens’ breed. Her coops provide lots of landing spots.

M

was just a year old when we bought a weekend place on 50 acres in Middlefield, Massachusetts.

The converted one-room schoolhouse had no elect ricity or running water.

We used kerosene lamps and candles for light, and lugged five-gallon buckets from a nearby st ream. I grew fruits and vegetables in the rich soil, and our modest flower gardens bloomed from the last frost to the first. We were serious about trying to live simply and healthfully, forgoing the modern luxuries of our New York City apartment.

It was there that I first raised chickens. We converted a homemade plywood playhouse into a secure habitat for our first flock of laying hens, and had a neighbor take care of them when we were gone. They provided us with all the eggs we needed, and the fun of raising the birds and learning about different breeds hooked me forever.

Later, at Turkey Hill, our first suburban house, in Connecticut, we built a lovely spot for about 50 fowl. When I moved to Bedford, New York, I designed a more elaborate area, with four coops

18

JUNE 2019

Y DAUGHTER, ALEXIS,

and several large, covered outside yards that have winter access to the vegetable gardens. I also installed all-weather water containers and elect ric heaters, and increased my flock to more than 200 hens and some roosters. I even added guinea fowl and geese to the mix.

If you’re interested in keeping chickens, keep in mind that each bird will need at least two square feet of space in the coop, and plenty of room (at least 10 square feet each) to roam freely outside. It’s also important to buy healthy ones from reputable breeders. I got many of mine from My Pet Chicken, in Monroe, Connect icut (mypetchicken.com). Poultry shows and country fairs are an easy way to meet experts, look at different kinds, and select the best ones for your needs.

There are so many rewards from raising these birds. You get delicious eggs, and the joy of caring for them is great for you and your family. I highly recommend it.

MAKE A GOOD HOME Martha built nesting boxes in all of her coops; she stuffs them with fresh wood shavings so her hens have a comfortable place to lay eggs.

The coops get cleaned thoroughly every week.

CREATE HEALTHY HABITS LET THEM ROAM

1

2

3

GIVE EASY ACCESS

ALWAYS OFFER A COOL DRINK

PROVIDE PLENTY OF PRODUCE

Feeders filled with organic pellets fortified with protein and calcium (to help produce flavorful eggs) hang six inches off the ground.

Chickens can get dehydrated quickly, so Martha makes sure their water troughs and dispensers are refilled several times a day.

They also eat fruit and vegetable scraps from Living’s test kitchen and Martha’s own kitchen, and wheatgrass grown in the greenhouse.

The spacious out‑ door area was constructed to have a variety of natural perches. To protect her birds from predators like foxes, hawks, and rac‑ coons, Martha fenced it with wire mesh and spread netting overhead.

MARTHA STEWART LIVING

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Make Sargento BLTLC

THIS IS NOT JUST A BLT. IT’S A

BLTLC. THAT’S THE POWER OF REAL.

100% vs 51% Put “Tender Loving Care” in every bite with Sargento® Slices.

Always 100% real, natural cheese.

Not 51%, which is all pasteurized process cheese food is required to contain.

© 2019 Sargento Foods Inc.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| SIP & REPEAT |

ROMAN HOLIDAY Attenzione! A new iced-coffee drink has cruised into town. An update of the ItalianAmerican caffé Romano, an espresso served with a bit of lemon peel, this fizzy incarnation blends tart lemon soda with a cool shot. It tastes bright and fullbodied, like an amplified Arnold Palmer.

Mix one up—it’s sunshine in a glass.

TEXT BY ELENI N. GAGE

A DELICIOUS DUET To make this “lemonesso,” pour 1 cup lemon soda (we like Sanpellegrino) over ice, and top with 1½ ounces cold espresso.

Stir, add a lemon wheel (or two), and enjoy.

PHOTOGRAPHS BY JOHNNY FOGG

MARTHA STEWART LIVING

21

GOOD THINGS

| SWEETS |

A Love Matcha We bet there’s a couple like this in your circle: He’s a low-key introvert, she’s an attentionloving extrovert, and somehow it totally works. This dessert, which sandwiches mild, not-too-sweet green-tea ice cream between crunchy, kicky ginger cookies, has the same dynamic.

Count on it to bring unexpected fun and flavor to any get-together.

For even spacing, wrap peeled-off backing around your glass to mark the distance between tape stripes. Here, we doubled it for an airier look.

Häagen-Dazs green-tea ice cream, $5 for 14 oz., jet.com.

| INSTANT UPGRADE | Annas Ginger Swedish Thins, $6 for 5.25 oz., amazon.com.

ONE, TWO, PREP

For easy scooping, soften the ice cream slightly.

Then press between the cookies and serve, or refreeze until firm, if desired.

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JUNE 2019

Stripe It Rich Conduct ive copper tape really shines when you take it out of the homeimprovement aisle. The metallic find, originally intended for elect rical jobs, comes in a wealth of different widths. Grab a variety, and give glass bottles, tumblers, and vases these graphic patterns: Repeat the same tape for neat rings, combine different sizes, or color-block using an extra-thick band. Just coil it around your vessel to measure, cut to fit, and remove the backing. Then make ends meet, and st ick the landing.

THE DETAILS: Zehhe copper foil tape, ¼" and up, from $6 for a 21.8-yd. roll, amazon.com. Wholesale Floral.com clear glass cylinder vases, from $3 each for 4" by 5", wholesalefloral.com.

GOOD THINGS

| CLUTTER CONTROL |

Craft Services

THE DETAILS: IKEA Sunnersta utility cart, $30, ikea.com.

Polder mini retro bread bin, in White, $24, amazon.com. Crow Canyon Home enamelware tumblers, 10 oz., in Vintage White With Blue Rim, $11 for 2, amazon.com.

Smarter Art Organizers

For kids, an afternoon making art is big fun—but it can also be a big mess, esp ecially if they’re into mixed media. To fuel creativity and keep your whole house from turning into a canvas, borrow this organizing idea. We transformed a utility cart into a mobile st udio they can wheel around the playroom or outdoors by loading its shelves with tools for coloring and cutting, all stashed in washable, wipeable enamelware containers. Once your budding Basquiats wrap their projects, you can ooh and ahhÑand roll the whole shebang out of sight.

COLOR CORRAL

PERPETUAL PAPER For self-service scrolls, enlist a deli fixture: A cutter (bottom shelf) lets kids safely unspool sheets as they please, and one tube may well last an entire childhood (or a good portion thereof).

Squeeze paint onto rimmed enamel trays, or decant sequins, googly eyes, and other materials that tend to escape from tables and get embedded in the rug.

Jack Richeson butcher-tray palette, 7 ½" by 11", in White, $13.50; and Pro Art butcher tray, 13" by 17", $15, amazon.com.

Uline H-3832 horizontal paper cutter, 15", $31; and S-11459 butcherpaper roll, 15", $30, uline.com.

TOOL TIME Its original job may be carrying utensils, but this caddy handily stows colored pencils, scissors, stencils, and more.

PartySwizzle.com enamel oval utensil holder, 11" by 7" by 6", in White, $24, partyswizzle.com.

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JUNE 2019

SHEET-PAN PANCAKES

| RECIPE REMIX |

Preheat oven to 450° with a rack in upper third. Coat a 12-by17-inch rimmed baking sheet with nonstick cooking spray. In a large bowl, whisk together 2¼ cups unbleached all-purpose flour, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt.

In another bowl, whisk together 2 large eggs, 2 cups buttermilk, and 4 tablespoons melted unsalted butter. Stir into dry ingredients until almost fully incorporated (there should be some small lumps).

Gently fold in 1½ cups mixed berries, such as blueberries and raspberries. Pour batter into prepared sheet; spread evenly to edges. Sprinkle with more sugar. Bake until pancake is set and pulls away from sides of sheet, 12 to 14 minutes. Switch oven to broil; cook, rotating pan once, until lightly browned, 2 to 3 minutes. Cut into squares and serve with Greek yogurt, maple syrup, and more berries.

| PROVISIONS |

Fifty Nifty Foods The best summer reading makes kids hungry to learn more.

Enter Gabrielle Langholtz’s charmingly illustrated United Tastes of America (Phaidon).

It’s a sea-to-shining-sea food tour, with history lessons, recipes, and fun facts they’ll love quizzing you on. Two that’ll whet their appetites: Vermont cows make enough milk every year to fill 16,000 swimming pools, and in Connecticut, pickles must bounce to be called one.

COURTESY OF PHAIDON (BOOK)

Skip the Flip Everybody loves a short st ack, except the person tethered to the griddle with a spatula in hand. Raise a glass of OJ to this brilliant solution: Stir up our batter, fold in berries, pour it into a sheet pan, and sprinkle sugar on top. Slide it into the oven for a little over 10 minutes, then—to get an irresist ible crispy surface—quickly broil. One batch serves 12, so invite a crowd over for brunch and let them eat (pan)cake.

MARTHA STEWART LIVING

25

This scooter’s non-marking rubber casters don’t scuff up gymnasium floors— or your hardwoods.

| THE FIND |

Hello, Dolly!

HIDE AND SEEK We cut our leather strips out of thriftstore finds. You could also check the scrap bin at your local fabric store, or try district leathers.com.

THE DETAILS: Golden Age Beads natural round leather cord, 3 mm, $1.50 a yd., goldenagebeads.com.

Beads Finding Depot waxed round cotton cord, 3 mm, in Gray, $1 a yd., beadsfinding depot.etsy.com.

Here’s an idea we lifted from P.E. class: The scooters you once slid around on can now save your back at home.

Keep a heavy potted tree on top, and roll it with ease whenever you need to vacuum behind it or shift it to a sunny new spot as the seasons change.

THE DETAILS: Champion Sports wood scooter board, 16", $37, amazon.com.

| DIY DÉCOR |

We love a modern macramé planter, the boho maxi dress of the botanical world. But sometimes a fern needs a mod little shift instead. These hanging leather numbers are a sleeker way to keep vines and tendrils out of curious pets’ and toddlers’ reach. The supplies are simple: a piece of leather, leather or cotton cord, a craft punch, scissors, and, depending on the style you pick (wrapped or strapped), some brads and a ruler or epoxy. Go to marthastewart .com/modernplanthangers for a video and the how-tos.

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JUNE 2019

To make a cuff holder for any size pot, lay down your leather wrongside up. Put the pot on top on its side, and roll it across. The top and bottom edges will score the hide with an arc that has just the right curve to wrap neatly around it.

Then trim it to the width you want.

ILLUSTR ATION BY BROWN BIRD DESIGN

Aerial Artists

ROLL & CUT

ECZEMA: UNDER CONTROL. HER ROOM: NOT SO MUCH. DUPIXENT is an innovation in the treatment of moderate-to-severe eczema (atopic dermatitis) for teens ages 12-17.

Actor portrayal, individual results may vary.

DUPIXENT is a first-of-its-kind treatment that reduces inflammation beneath the surface of the skin. It is not a steroid or cream.

In a 16-week clinical trial, significantly more teens ages 12-17 taking DUPIXENT: • Saw clear or almost clear skin (24% vs 2% in those not taking it) • Had 75% skin improvement (42% vs 8% in those not taking it) • Experienced noticeable itch reduction (37% vs 5% in those not taking it)

TALK TO AN ECZEMA SPECIALIST ABOUT DUPIXENT. TO LEARN MORE, VISIT DUPIXENT.COM. INDICATION DUPIXENT is a prescription medicine used to treat people 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies.

DUPIXENT can be used with or without topical corticosteroids. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age.

IMPORTANT SAFETY INFORMATION Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid

medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements. If you are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider.

DUPIXENT can cause serious side effects, including:

• Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision.

The most common side effects include injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, pain in the throat (oropharyngeal pain) and cold sores in your mouth or on your lips.

Tell your healthcare provider if you

© 2019 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved. US-DAD-14991

have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects.

You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ medwatch, or call 1-800-FDA-1088.

Use DUPIXENT exactly as prescribed.

DUPIXENT is given as an injection under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In adolescents 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult.

Please see accompanying Brief Summary on next page.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids.

– with other asthma medicines for the maintenance treatment of moderateto-severe asthma in people aged 12 years and older whose asthma is not controlled with their current asthma medicines. DUPIXENT helps prevent severe asthma attacks (exacerbations) and can improve your breathing.

DUPIXENT may also help reduce the amount of oral corticosteroids you need while preventing severe asthma attacks and improving your breathing.

• DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis and asthma.

• DUPIXENT is not used to treat sudden breathing problems • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age.

• It is not known if DUPIXENT is safe and effective in children with asthma under 12 years of age.

Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems (if you also have atopic dermatitis) • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

Pregnancy Registry. There is a pregnancy registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements.

If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider.

How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes.

• Use DUPIXENT exactly as prescribed by your healthcare provider.

• DUPIXENT comes as a single-dose pre-filled syringe with needle shield.

• DUPIXENT is given as an injection under the skin (subcutaneous injection).

• If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In adolescents 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult.

• If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

Rx Only

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Eye problems. If you have atopic dermatitis, tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision.

• Inflammation in your blood vessels: Rarely, this can happen in people with asthma who receive DUPIXENT. This may happen in people who also take a steroid medicine by mouth that is being stopped or the dose is being lowered. It is not known whether this is caused by DUPIXENT. Tell your healthcare provider right away if you have: rash, shortness of breath, persistent fever, chest pain, or a feeling of pins and needles or numbness of your arms or legs.

The most common side effects of DUPIXENT include: injection site reactions, pain in the throat (oropharyngeal pain) and cold sores in your mouth or on your lips.

Eye and eyelid inflammation, including redness, swelling and itching have been seen in patients who have atopic dermatitis. Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them.

This is a summary of the most important information about DUPIXENT. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals.

For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: March 2019

US-DAD-14946(1)

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

A Moveable Feast Entertaining is a breeze when you have a dreamy summer day for a backdrop. These modern outdoor essentials cover all the details—and they’ll make guests feel cool and comfortable, whether you’re hosting at home or farther afield.

TEXT BY ELYSE MOODY

POLISHED EN PLEIN AIR Pots of cornflowers and a bloom-dappled tablecloth set a serene scene for dinner with friends.

Offset them with simple stoneware, faded terracotta urns, and baskets.

Linen Tales Natural Summer Flowers washedlinen tablecloth, from $93 for 140 by 140 cm, linentales.com.

PHOTOGRAPH BY PERNILLE LOOF

MARTHA STEWART LIVING

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GOOD LIVING HOME

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These beauties are BBQ-friendly: They’re preshrunk, so you can wash them in stain-lifting hot water.

7

This woven bar, reminiscent of Parisian bistro chairs, is mildewand faderesistant.

4 6

IN YOUR BACKYARD

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1. GO SOFT AND SUSTAINABLE

3. CLINK SOMETHING SAFER

5. ADD AMBIENCE

7. REFINE REFILLS

Cotton June & December Mixed Woodblock Chicory napkins come in eco-inked prints and are flour sack–sturdy. $38 for 4, june december.com.

Chic and low-profile, Crate & Barrel stacking acrylic clear wineglasses are just the thing for poolside pours. $4 each, crateandbarrel.com.

The rechargeable Keen Hsu LED Lantern speaker combines a vintage hurricane lamp’s good looks with high-tech light and Bluetooth audio. $110, store.moma.org.

The Amanda Lindroth rattanwrapped thermos gives iced tea or even plain H 2O island flavor. $150, amandalindroth.com.

2. SET IT IN STONEWARE

4. RAISE THE BAR

6. LEVEL UP

With their oval shapes and handpainted florals, Dansk Vandvid Ceramics by Niels Refsgaard platters look artful on any table. $95 for 3, food52.com.

Slice limes on the teak lid of the all-weather Serena & Lily Riviera outdoor bar cart, then lift it to access ice and cocktail mixers. $898, serenaandlily.com.

To streamline a self-service meal, arrange end-of-the-buffet items in the Martha Stewart Collection galvanized three-tiered server, then switch in sweets at dessert time. $79, macys.com.

JUNE 2019

WIN $25K To get help outfitting your deck or patio for stylish entertaining, visit marthastewart.com/25kOutdoors and enter to win $25,000. For details, see page 110.

PETER ARDITO (WINEGL ASSES, SERVER); COURTESY OF MANUFACTURERS (OTHERS)

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© Johnson & Johnson Consumer Inc. 2019

TYLENOL® won’t raise your blood pressure or interfere with certain blood pressure medications like ibuprofen or naproxen can.

Use product only as directed.

Talk to your doctor if you have any questions

GOOD LIVING HOME

9

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Pick from 28 different color combos via Yeti’s custom shop. Ours is tan with burntorange latches.

8

11 15

Small but mighty, this speaker weighs in at under two pounds.

14

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AWAY FROM HOME 8. PACK AND PLAY

10. LAY DOWN A “LAPKIN”

12. EAT ELEGANTLY

14. SPRAWL OUT

Bring salads and fruit in these lightweight Lustroware containers.

They stack neatly in a cooler and will look sleek in your picnic spread. $30 for 5 container-lid sets, containerstore.com.

Upgrade your dining experience with IKEA Vardagen kitchen towels. The extra square inches fully protect clothes for crosslegged eating. $4 each, ikea.com.

Zip wooden-handled Skandia Kona flatware into the Floral Society canvas utility pouch, which buffers the pointy tips and keeps everything together. $100 for 20 pieces, bedbathandbeyond.com; $44, thefloralsociety.com.

Part rug, part blanket, and 100 percent nap-ready, handwoven Intiearth vintage Peruvian frazadas encourage cloud-gazing.

From $320 each, intiearth.com.

9. BARK UP THE RIGHT TREE

Greener than disposables and nearly as light, faux-bois Merritt Heartwood melamine dinner plates hit a neutral, natural note. $10 each, bloomingdales.com.

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JUNE 2019

11. GO OFF-ROAD

The Tundra Haul, Yeti‘s new wheeled cooler, is heavy-duty and ultra-roomy. Pack provisions of all shapes and sizes (hot dogs and buns, bottles of rosé), and get rolling. From $400, yeti.com.

13. CARRY A TUNE

With a handsome Italian-leather handle and 20 hours of playback time, Tivoli Audio’s Andiamo speaker lives up to its name, which means, “Let’s go!” $199, tivoliaudio.com.

15. BE MORE CHILL

CB2 Doris aluminum tumblers (shown in Bronze) ensure icy drinks and nest compactly; the S’well Roamer (in Golden Fury) cools eight servings of any big-batch beverage. $5.50 each, cb2.com; $75 for 64 oz., swellbottle.com.

COURTESY OF MANUFACTURERS (PL ATE, SPEAKER, FL AT WARE); PETER ARDITO (OTHERS)

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MARTHA S T E WA R T

American Made

Liquid Gold BEE LOCAL, Portland, Oregon

Drizzled over oatmeal or swirled into yogurt or tea, this company’s raw honey lends not just sweetness but fragrant, site-specific flavor. “We make each jar from a single origin to preserve its sense of place,” says owner Ben Jacobsen, who sources from 125 different hives across the Pacific Northwest. That’s why a batch from eastern Oregon, where bees forage on buckwheat, tastes robust and smoky and pours as leisurely as molasses; whereas one from the Willamette Valley, home to a riot of wildflowers and rain-ripened berries, has a lighter color and floral and fruity notes.

Unlike many commercial kinds, Bee Local’s honeys aren’t pasteurized or ultrafiltered, so every spoonful offers inflammation-reducing pollen and antioxidants.

Savor it slowly, and enjoy the buzz. —Erica Sloan

Bee Local offers seven types of honey, as well as smoky and hot sauces and pure bee pollen— a crunchy, semisweet topper you can sprinkle on anything from cereal to salad.

THE DETAILS (from left): Willamette Valley honey, $11 for 8.62 oz.; West Coast Wildflower honey, $11 for 8.62 oz.; and Pure Pollen, $13 for 3.25 oz., jacobsensalt.com.

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JUNE 2019

PHOTOGRAPH BY JOHNNY FOGG

w e n r u Try o iatella Stracc Burrata”

of t r a e “ The H

BURRATA The fresh, delicate, milky flavor of BelGioioso Burrata starts with the freshest Wisconsin milk. Made to order just hours after milking, Fresh Mozzarella is crafted by hand and filled with a rich stracciatella, its special creamy filling.

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Look for us in the deli specialty cheese case.

GOOD LIVING TASTEMAKER

1

2

“This shirt is so soft and fits so well. It feels like the designer made it just for me.”

The Virtuoso Dominique Crenn

Chef, Atelier Crenn, Petit Crenn, and Bar Crenn, in San Francisco

“Cooking is a language,” says the self-taught French chef, who sp eaks volumes through her deeply personal dishes. And the world has noticed: Last year, Crenn became the first woman in the U.S. to receive three Michelin stars, for her restaurant Atelier Crenn, joining just 15 other chefs in the country with that dist inct ion. Dinner at her flagship often st arts with the Brittany native’s take on a Kir Breton cocktail—a shot of cider inside a cocoa-butter shell with crème-de-cassis gelée.

The presentation of everything she creates is also exquisite: Diners have to pause before biting into slices of local geoduck, layered like petals on a tartlet topped with sea urchin and citrus; the Dungeness crab with foraged seaweeds arrives in a ring of frothy whey. But for this energetic gamine in sneakers and jeans, positive act ions— working sustainably, supporting women in the food biz—trump accolades. “There’s not a day since I st arted almost 30 years ago that I’ve been bored,” she says. “I’m always asking myself, What can I do to better this world?”

—Melissa Ozawa

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JUNE 2019

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“There is emo tion and story in food. I want to celebrate that.”

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Her Essentials Style mantra: “It’s not your outfit, but your attitude that defines you.”

3 4

6

KELSEY M C CLELL AN (PORTR AIT); COURTESY OF MANUFACTURERS (SUNGL ASSES, CHAIR, SPEAKER); PETER ARDITO (OTHERS)

7

1 | Equator coffee “This company is women-owned. We are working on our own blend with them, which will be available later this year.” $15.50 for 12 oz., equatorcoffees.com.

2 | Vichy Minéral 89 moisturizer “I apply this morning and night. It’s like throwing a bucket of water on your face.” $29.50 for 50 ml, vichyusa.com.

3 | Comme des Garçons 2 Eau de Parfum “The notes of cedarwood make you feel like you’re walking in nature.” $103, beautyhabit .com.

4 | Veja V-10 shoes “I’m always on my feet. I wear sneakers all day, every day.” $150, veja-store.com.

12

5 | Vinylize sunglasses “I collect music on vinyl—everything from Nina Simone to ABBA. These glasses are made from old records.” $495, vinylize.com.

6 | G-star 3301 Slim denim jacket “ I’ll pair this with a beautiful white shirt and amazing shoes.” $160, g-star.com.

WIN THIS

16

For a chance to win this jacket, go to win.marthastewart .com on June 7. For details, see page 110.

15

7 | Zuzu Luxe Blush, in Samba “I don’t wear much makeup, but when I do, I want it to be natural.” $23, gabriel cosmeticsinc.com.

8 | The Curious Cook,

by Harold McGee “Whether you’re a chef or just learning, this is an incredible book about the

science of cooking.”

North Point Press, (1990); from $8, amazon.com.

9 | James Perse V-neck T-shirt “I’m a T-shirt freak, and this is the only brand I’ll wear.” $85, jamesperse.com.

10 | Zalto Denk’Art Universal glass “It’s light and elegant and makes wine taste better.” $59, wineenthusiast .com.

11 | Terrebrune Bandol rosé “It’s beautiful—not too sweet, not too dry.

If you close your eyes, it’s like you’re in the South of France.” $34, shop.kermit lynch.com.

12 | Maille cornichons “Sometimes I dip them into Pommery mustard. It’s a memory from my childhood.” $11, us.maille.com.

13 | Saarinen Tulip armless chair “My home is minimalist, but warm with color. I have a mixture of Knoll chairs, and love this style with red cushions.” $1,602, knoll.com.

14 | JBL Xtreme 2 Speaker “It has great sound, and it’s portable. I take it with me when I travel.” $300, jbl.com.

15 | Chanel Le Vernis, in Gitane “Because I’m a chef, I can’t wear nail polish on my hands. But this red looks fantastic on my toes.” $28, chanel.com.

16 | Escali Primo digital kitchen scale “A scale is much more accurate than measuring cups. I use one to weigh my chihuahua’s food; he gets 65 grams, twice a day.” $40, amazon.com.

MARTHA STEWART LIVING

39

MARTHA ST E WA RT

CHANGE MAKERS

has taken root in New York City, one that’s cultivating healthy minds and bodies through a hands-in-the-dirt, seed-to-table curriculum. The Edible Schoolyard NYC (ESNYC), founded in 2010, has a simple goal: to improve the diets of st udents in kindergarten through 12th grade, most of whom aren’t consuming enough vegetables, according to the CDC. Inspired by Alice Waters’s seminal Edible Schoolyard Project in Berkeley, California, which was launched 24 years ago with a one-acre garden and kitchen classroom at a local middle school, ESNYC was designed to reflect the diversity of cultures represented in the country’s biggest school dist rict. In the largely eastern European Gravesend neighborhood of Brooklyn, kids grow beets, carrots, and cabbage on a fertile half-acre, then simmer them into borscht soup. At P.S. 311 in the South Bronx, kindergartners to third-graders whip up pots of vegetarian sancocho, a Dominican stew with plantains and yuca root.

The initiative, which is funded by grants and private donations, is humming along in 22 thoughtfully chosen schools across four boroughs. “We’re focused on areas with the highest rates of diet-related disease, which historically are disadvantaged neighborhoods,” says executive director Kate Brashares. (For instance, rates of obesity, which can lead to diabetes and heart disease, are three times higher in children in East Harlem than on Manhattan’s Upper East Side.) The group advocates tirelessly to change policy as well, with the hope that the Department of Education will one day fund an edible curriculum.

For now, teachers engage st udents with interdisciplinary lessons, like exploring the science of soil, using math to plot out plants, and writing poetry to capture the sights and sounds of, say, a bee pollinating a tomato.

ESNYC also offers free family-cooking classes. “I often think about a mom who pulled me aside and said she no longer had diabetes—the Edible Schoolyard had changed her family’s health,” Brashares says. “She was so happy and grateful.”

Data shows that kids are, too. More are heading to the salad bar at lunch, and in a recent ESNYC survey of parents, 60 percent said their children had asked for healthier foods at home, while 75 percent said their kids were more interested in cooking. But with or without a school garden, parents can achieve these shifts at home. “Grow a pot of basil or a tomato plant,” suggests Brashares, who calls herbs “gateway plants” because they sprout quickly, and kids can snip them with scissors and sprinkle them on their dinner. “If they grow it,” she says, “they will eat it.”

A RICH WAY OF LEARNING

Students at P.S./ M.S. 7, in East Harlem, tend their 2,000-square-foot container garden.

ROOM TO GROW Thanks to a groundbreaking nonprofit program sprinkled across schools in New York City, students are sowing, harvesting, chopping, and sautèing their way to healthier lives— and bringing delicious and nutritious habits home to their families, too.

TEXT BY SARAH ENGLER

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JUNE 2019

PHOTOGRAPHS BY NANCY BOROWICK

©2019 Blue Buffalo Co., Ltd.

Stay Humble.

Eat Simple.

Live Healthy.

BLUE Basics – A Simple Diet That Lets Your Dog Be His Best With BLUE Basics,® you always get simple ingredients you can understand, including: • A single animal protein source • NO chicken, beef, corn, wheat, soy, dairy or eggs • Essential vitamins, minerals and antioxidants BLUE Basics is ideal for dogs with food sensitivities. It’s everything your dog needs for a healthy lifestyle. And nothing he doesn’t.

Available for dogs and cats at your favorite pet specialty store.

Love them like family. Feed them like family.®

1

GET PUNCHY

Welcome warm days with colors that channel a sunrise. Or a Malibu sunset. From persimmon to flamingo pink to fiery fuchsia, these shades send out vacation vibes any day of the week.

TRY: 1. Essie Confection Affection, $9, essie.com.

2. Sundays No. 09, $18, dearsundays.com. 3. Côte No. 52, $18, coteshop.co.

4. OPI On Collins Ave, $10.50, opi.com. 5. Chanel Le Vernis Techno Bloom, $28, chanel.com.

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Happy Feet Slipping into your favorite sandals should feel freeing, not frightening. To hit the ground with confidence, pick a chic color and use this troubleshooting guide to soften skin and shape up nails. Our pro tips will have you walking on air.

TEXT BY CLAIRE SULLIVAN

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JUNE 2019

PHOTOGRAPHS BY PETER ARDITO

Now in

FRAGRANCEFREE

formula.

GOOD LIVING BEAUTY

Smooth Rough Spots

1

Soothe Aches and Pains

2

The speediest way to soften calluses is to remove them mechanically with a file and scrub, says Dana Stern. Start with clean, damp skin and lightly file in a back-andforth motion (wash the tool afterward with soap and water), says Amy Ling Lin. Follow with a scrub containing oil, so it exfoliates and moisturizes at the same time.

TRY: 7. Earth Therapeutics Tea Tree Oil Foot Spray, $8, earththerapeutics.net.

TRY: 1. Jo Malone London Geranium & Walnut Body Scrub, $55, jomalone .com. 2. The Body Shop Wooden Foot File, $8, thebodyshop.com.

Heal Cracked Heels

Clean Up Cuticles Trimming them can expose your nail beds to germs, which can lead to white spots and surface irregularities, says Stern. Instead, gently nudge skin back with a cuticle pusher or wet washcloth.

Then keep them hydrated: Lin recommends fast-absorbing creams in the morning and thicker formulas, like balms, overnight.

First, use a nongreasy deep moisturizer—preferably one with aloe and vitamin E to treat any spots (our pick goes on with a brush).

At night, apply a cream with 40 percent urea, says Cunha, or do a natural soak a few times a week: Steep your feet in a mix of 4 parts water, 1 part apple-cider vinegar, and 3 tablespoons Epsom salts for 20 minutes. “The vinegar has acids that gently break down dead skin, plus antimicrobial properties to ward off athlete’s foot, funguses, and other bacteria,” he explains.

7

3

TRY: 3. Aveda Foot Relief Moisturizing Creme, $24 for 4.2 oz., aveda.com.

4. Captain Blankenship Avocado & Peppermint Hand, Cuticle & Foot Balm, $24, captainblankenship.com.

4

Get Rid of Ridges Damaged cuticles can cause bumps, but vertical lines often come with age. Sand them down with a buffer (cut it into quarters to do detail work), then use a ridge-filling polish, says Carla Kay.

If you love a bright enamel, base coat is your best friend. The clear layer keeps nails from absorbing highly saturated pigments and yellowing, says Karen Gutierrez.

If your nails already look a little jaundiced, gently buff them, or take a polish holiday, Stern says, and use an oil with vitamin E to nourish them daily.

8 6

Banish Brittleness

TRY: 6. Tenoverten Rose Polish Remover, $14 for 4 oz., target.com.

Polish Like a Pro

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JUNE 2019

TRY: 8. FarmHouse Fresh Honey Heel Glaze, $26, farmhousefreshgoods.com.

Undo Discoloration

TRY: 5. Designail Flash Shiner Nail Buffer, $7, amazon.com.

Dermelect Makeover Ridge Filler (not shown), $18, dermelect.com.

“Polish removers are very dehydrating, which leads to splitting and peeling,” says Stern. Avoid ingredients like acetone, ethyl acetate, and butyl acetate, and instead use one with a safer solvent, like propylene carbonate. Our choice rehydrates with oils and aloe.

Swollen feet are a hot-day hazard, and hoofing it around in flip-flops doesn’t help. For instant relief, “roll a frozen water bottle under your arches,” says Miguel Cunha.

On the go, a spritz with tea-tree oil to calm inflammation and help neutralize sweat will do the trick, says Kay.

9

5

Start with base coat. Then, for a smooth paint job, roll the bottle between your palms instead of shaking it, which causes bubbles, says Gutierrez. Wipe brush bristles against the rim to remove excess, then fan them out at the base of a nail and glide color on in three strokes: down the middle and then on each side. Repeat, finish with a swipe along the tip to prevent chipping, and apply top coat to make it last.

TRY: 9. Deborah Lippmann Hard Rock Base and Top Coat, $20, deborah lippmann.com.

OUR EXPERTS New York City podiatrist Miguel Cunha; Los Angeles manicurist Karen Gutierrez; L.A. manicurist Carla Kay; Amy Ling Lin, founder of Sundays Nail Studio, in NYC; and Dana Stern, an NYC dermatologist and nail specialist.

GOOD LIVING BEAUTY / COUNTER INTELLIGENCE /

Summer in a Spritz Warm, carefree days are here again, so reach for a fragrance that fits the mood. These scents play off the season’s greatest hits: lush flowers, golden rays, and balmy air.

TEXT BY ELYSE MOODY

1

2

Ormaie 28° is named for the ideal temperature of a sun-dappled day in France (translation: 82.4° F) and radiates bergamot, mandarin, and vanilla. $270, barneys.com.

Mint, verbena, amber, and white musk give Bastide Verveine du Sud earthy undertones; Italian lemon and grapefruit shimmer on top. $130, bastide.com.

5

It’s a Hawaiian lei in a bottle: In addition to its namesake bloom, Jo Malone Frangipani Flower bursts with heady jasmine and ylang-ylang. From $72, jomalone.com.

3

4

Anchored by soft vetiver and sandalwood, Aerin Aegea Blossom is a bright, floral ode to a Grecian getaway.

From $125, aerin.com.

Louis Vuitton Sun Song flies you to SoCal with a blend of all things orange: blossoms, neroli, and petitgrain (aka bitterorange extract). From $250, louisvuitton.com.

FAST FIX

BONUS POINTS A few drops of a turbocharged booster will take your favorite moisturizer to the next level. Add SPF or a shot of vitamin C, and turn it into a superpowered treatment.

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JUNE 2019

SMOOTHING

HYDRATING

PROTECTING

BRIGHTENING

An OTC wonder with a 10 percent–retinol complex, this helps refine pores and blur wrinkles.

Hyaluronic acid and watermelon extract plump fine lines and deliver dewiness.

This weightless SPF 50 also blocks free-radical damage with antioxidant vitamins C and E.

A potent 15 percent dose of vitamin C gently jump-st arts a more even skin tone.

Dr. Dennis Gross Hyaluronic Marine Hydration Booster, $68, sephora.com.

Dermalogica Solar Defense Booster SPF 50, $55, dermalogica.com.

Paula’s Choice C15 Super Booster, $49, paulaschoice.com.

Rodial Retinol Booster Drops, $89, rodial.co.uk.

PHOTOGRAPHS BY PETER ARDITO

Becky, stage II and stage III breast cancer

Feeling the support to get through it.

Jeri, multiple myeloma, 5 months in remission

Feel more like you.

Walgreens has partnered with the Cancer Support Community® and Look Good Feel Better® to provide extra training on cancer treatment side effects to our pharmacists and beauty consultants, so people living with cancer can feel more like themselves.

To learn more, visit Walgreens.com/FeelMoreLikeYou

©2019 Walgreen Co. All rights reserved.

GOOD LIVING WELLN

vitamin D with the label on your milk carton, or know it has something to do with the sun.

And you may have read, or been told by a doctor, that low levels are linked to everything from fatigue to multiple sclerosis. (One prominent endocrinologist called vitamin D deficiency a global health issue in 2017, even offering it as a potential explanation for dinosaur extinct ion.)

“In the test tube, vitamin D has some interesting effects,” says Clifford Rosen, MD, a senior scientist at the Maine Medical Center Research Inst itute, in Scarborough. Laboratory as well as animal and observational st udies do suggest a connect ion between lower blood levels and a higher risk of cancers (among them breast, colon, prostate, and lung), cardiovascular disease, diabetes, depression, and Alzheimer’s. But findings from the largest-ever randomized clinical trial—the gold standard for research—on vitamin D supplementation undercut some of the more miraculous claims. Federal health data also indicates that few of us have levels low enough to worry over.

“There’s this supposed pandemic of deficiency, and an assumption that if some vitamin D is good, more is necessarily better,” says JoAnn Manson, MD, preventive medicine division chief at Boston’s Brigham and Women’s Hospital and lead researcher of that five-year, 25,871-subject clinical trial, called the Vitamin D and Omega-3 Trial (VITAL), which was funded by the National Institutes of Health (NIH) and published last November in The New England Journal of Medicine. More than a quarter of older adults take a D supplement, and doctors ordered nine million tests for Medicare patients in 2016, at a cost increase of $13.3 million over the prior year. Then there are the megadoses of hundreds of times the recommended daily amount— and the over $1 billion we spend annually on D supplements, compared with $248 million a decade ago, per one report.

The bottom line: “We need to separate fact from fiction,” says Manson.

YOU MIGHT ASSOCIATE

A DOSE OF SUNSHINE Vitamin D’s health benefits have gone from being highly touted to often refuted. But guided by a wave of new research, we cut through the confusion and shed light on what the nutrient actually does for you— and how to get the amount you really need.

TEXT BY JUNO DEMELO

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JUNE 2019

PHOTOGRAPHS BY PETER ARDITO

WHAT D DOES The vitamin is among 13 essential ones your body requires to funct ion. Think of it as an invaluable assistant: It helps your muscles move, your nerves relay messages to your brain, your immune system fight infect ions, and—most important—your small intest ine soak up calcium. Without it, says Rosen, you absorb only about 10 percent of the calcium you ingest; with it, up to 40. And calcium is vital to st rong teeth and bones, as well as to healthy blood flow.

When it comes to disease prevention, we know vitamin D wards off osteomalacia, which causes bone pain and softness and muscle weakness. But beyond that, the jury’s st ill out. The VITAL st udy concluded that taking supplements did not lower cancer or cardiovascular-disease rates, though it did reduce cancer deaths by about 20 percent. (The researchers plan to publish more findings concerning depression, cognition, and diabetes soon.)

A separate review of 81 trials with 53,537 subject s found that supplements didn’t prevent fract ures, either.

HOW MUCH YOU NEED A sufficient amount is between 20 or 30 and 50 ng/ml, according to the National Academy of Medicine and the Endocrine Society; over 50 ng/ml, you raise your risk of hypercalcemia, a surplus of calcium in the blood that can cause nausea and kidney stones. To support bone health

and normal calcium metabolism, the NIH recommends that people under 70 get 600 IUs a day.

WHO IS TRULY DEFICIENT? Working long hours indoors or living up north isn’t typically enough to put you in this group. But we do synthesize vitamin D less efficiently as we age, so the NIH suggest s that those over 70 bump up to 800 IUs a day. And because D is fat-soluble, having Crohn’s disease or another fatmalabsorption condition, or being obese, may mean you need more as well. People with darker skin might, too (more on that in a minute). But while deficiency is serious, it’s not as widespread as some advocates claim: The most recent Centers for Disease Control and Prevention data found that just 8 percent of Americans classify.

WHERE TO GET IT UVB exposure triggers our bodies to generate D. (Cholesterols under our epidermis take in the rays and get converted into a previtamin form; the liver and kidneys complete the job.) You need to be outside—windows block UVBs—but you don’t have to lie out in a swimsuit. “If you’re Caucasian, 10 to 15 minutes of exposure around midday over 10 percent of your body—your hands, arms, and neck—is ample,” says Bess Dawson-Hughes, MD, director of the Bone Metabolism Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts THE SUN

University, in Boston. Very dark-skinned people may need two to three times longer.

From October to March, you get less UVB exposure the farther you live above 33 degrees latitude, she explains (pict ure Dallas). That seasonal dip doesn’t harm bones—st udies show that even submariners fare perfect ly well—but researchers are st ill invest igating how it may affect other asp ect s of your well-being. That’s where alternative sources factor in.

DIET Most people’s main source is fortified foods. Cow’s milk and nondairy alternatives, such as soy and almond milk, can contain up to 205 IUs per cup; that amount of fortified OJ has about 140. Vitamin D is also naturally present in a few foods.

The highest levels are found in fatty fish like swordfish, salmon, and tuna (566, 447, and 154 IUs, respectively, per threeounce serving) and some mushrooms: Onethird cup of maitakes has 943 IUs; UVenhanced creminis and portobellos—they’re often labeled as such—have 1,072 and 953.

SUPPLEMENTS If you have a disease or condition that increases your risk of deficiency, a blood test will tell you how much D you need to take. If you don’t, you might consider popping some if you know you get very little from the sun or your diet. However, until data indicates otherwise, experts suggest not exceeding 2,000 IUs. “Over 4,000, there’s very little research on the long-term safety and health effects,” Manson says. “But 2,000 a day appears to be safe, and may be beneficial.”

Sun and Done Outside of the few minutes of beneficial daily exposure you clock, wear a broad-spectrum, water-resistant, SPF 30 or higher sunscreen, says NYC dermatologist and Skin Cancer Foundation president Deborah Sarnoff.

Here, three good bets.

Gentle

Active

Kids

The physical blockers zinc oxide and titanium dioxide are ideal for sensitive skin, says Sarnoff, and better for our health, per the FDA. This ultrasmooth cream has both.

A totally clear, nongreasy formula and cooling sensation make this spray one you’ll actually want to reapply the dermrecommended every two hours.

A zinc oxide–based lotion is best for children’s delicate skin, too, says Sarnoff, since it doesn’t rely on absorption. This one is dyeand fragrance-free.

La Roche-Posay Anthelios Mineral Sunscreen-Gentle Lotion SPF 50, from $23, laroche-posay.us.

Ocean Potion Sport 50 Continuous Spray, $9, walmart.com.

Coppertone Pure & Simple Kids Lotion SPF 50, $10, target.com.

MARTHA STEWART LIVING

49

GOOD LIVING LIGHT HIS FIRE

Group-gift the glowy copper Weber Genesis II E-315, which has tapered burners to nix hot spots and smart grates that stop flare-ups. $1,008, weber.com.

DIAL UP DINNER

Sweet, spicy Basbaas Somali tamarind-date sauce will enliven anything he throws on the grill.

CARRY THE DAY

Martha Stewart’s roomy embossed croco-leather Sharkey tote gets better with age, just like a certain someone.

$10 for 8 oz., basbaassauce.com.

In Dark Chocolate, $235, qvc.com.

/ EDITORS’ PICKS /

Surprise Your Guy TAKE A LOAD OFF

The lightweight Helinox sunset chair packs up tight (just 18.5 inches long), so he can take it to a concert, soccer pitch, beach, and beyond.

STAGE A STAYCATION

Bring home a piece of Shinola’s sleek hotel; these American-knit alpaca blankets are in every room.

In Steel Grey, $200, helinox.com.

$295, shinola.com.

SHOW HIM HE’S ACES

50

This deck of cards features nature images by illustrator Travis Pietsch and comes in a travel-friendly wooden case.

SHOOT FOR THE STARS

GET IN THE SPIRIT

Best Made Co.’s indigo-dyed cotton bandanna has a hand-printed celestial design, and will look both rugged and refined around your cowboy’s neck.

Distilled with juniper, lavender, and lingonberries, Monkey 47 gin makes a crisp, botanical cocktail.

$16, shopterrain.com.

$38, bestmadeco.com.

$42 for 375 ml, reservebar.com.

JUNE 2019

COURTESY OF MANUFACTURERS (TOTE, GRILL, CHAIR); PETER ARDITO (OTHERS)

He’s warm, wise, and steady as a rock— excellent reasons to spoil him silly on Father’s Day. Give a well-crafted gift, with love from his fan club.

DISCOVER AND CELEBRATE NEW MARTHA STEWART EXPERIENCES ABOARD THE WORLD’S MOST BEAUTIFUL SHIPS MSC Cruises’ new, exclusive partnership with Martha Stewart lets you indulge your culinary curiosity and desire to explore. Make unforgettable memories on one-of-a-kind, intimate excursions and culinary tours curated by Martha Stewart that give you an insider’s look at the Caribbean’s hidden gems and food traditions. Learn about the rums of Puerto Rico from local experts and try your hand at making a cocktail, kayak on a tranquil lagoon and glide under its mangrove forest canopy or ride a horse bareback in the azure Caribbean Sea. Celebrate life’s special milestones on board with Celebration surprise packages curated by Martha Stewart and enjoy seasonal menus of her creation.

MSC Cruises and Martha Stewart welcome you aboard!

Contact your Travel Advisor Call 844-250-5785 | msccruises.com

Visit msccruises.com/ MarthaStewart

Ask Martha

What are the best gluten-free pastas out there?

—Deanna Eisenweiner, Coral Springs, Fla.

In a taste test, our food editors found that those with the most noodle-like texture— st archy, st urdy enough to soak up sauce— were made from legumes, like chickpeas and red lentils, or rice. The winners: Banza shells ($3 for 8 oz., target.com), Barilla red-lentil penne ($7.75 for 8.8 oz., amazon.com), and Bionaturae organic gluten-free linguine ($5.25 for 12 oz., vitacost.com). One notable exception was almond flour–based Cappello’s fettuccine, which “has a deliciously nutty, al dente bite,” says Living assist ant food editor Riley Wofford ($11 for 9 oz., cappellos.com).

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JUNE 2019

PHOTOGRAPHS BY PETER ARDITO

“Beautiful designs and colors?

This bladder protection has it all.”

Depend Silhouette

Always Discreet Boutique

Always Discreet Boutique. Fits closer. Keeps you drier, too.* *vs. Depend Silhouette Small/Medium. Depend Silhouette is a trademark of Kimberly-Clark Worldwide. © 2019 P&G

GOOD LIVING

My dog is always scratching himself, but I don’t see any sign of fleas. What’s going on?

—Kevin Ceel, York, Penn.

Occasional itchiness is normal, but if you notice redness, hair loss, or crusting, or if your pup frequently interrupts his playing to deal with it, that’s excessive, says holistic veterinarian Gary Richter, author of The Ultimate Pet Health Guide (Hay House, 2017).

If you live in a lowhumidity region, the reason could be as simple as dry skin, which you can alleviate by using a humidifier and switching to a moisturizing shampoo.

Other common triggers include stress, allergies (environmental or foodbased), and bacterial or fungal infections; consult your vet to determine the cause and whether medication is necessary.

Once the issue is resolved, give Sparky’s coat some TLC to keep irritation at bay, says Richter: Add moist food to his diet, let his hair air-dry after baths (as opposed to blowdrying), and use a flea preventive year-round.

MADE WITH REAL BEEF

BY PEOPLE WHO CARE

EMILY K ATE ROEMER (DOG)

ALWAYS CRAFTED IN THE USA

Purina trademarks are owned by Société des Produits Nestlé S.A.

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JUNE 2019

Themed Japanese food picks make bite-size snacks more enticing to little hands.

CuteZCute bento food picks, $5 for 8, amazon.com.

NEW !

How can I get my daughter, who is a very picky eater, to try more healthy foods?

—Laura Scolnik, Caldwell, Idaho

Take baby steps to broaden her palate, says Lori Leach, a speech-language pathologist and feeding therapist at MercyOne Riverside Rehabilitation, in Des Moines, Iowa. She recommends the Sequential Oral Sensory (SOS) Approach to Feeding, a method that gradually increases engagement with foods your child won’t touch with a ten-foot pole. Here’s a breakdown:

1. MAKE HER A SOUS-CHEF Involve your kid in grocery-shopping and meal prep. She’ll get used to seeing and handling a variety of foods before they hit her plate.

3. TEST THE WATERS Suggest that she tap a pea or carrot on her cheek, or give it a kiss. This moves the veggie toward her mouth and prompts anxiety-reducing play.

2. DINE FAMILY-STYLE Passing dishes is a positive interaction.

Have your child serve herself mini scoops of disliked items, just to normalize their presence near her.

4. TAKE THE PLUNGE Ask her to touch an offending food to her tongue, or take a bite and spit it out. It will increase her comfort level and, in time, her willingness to try it.

MARTHA STEWART LIVING

40

OF PROTEIN PER CAN

55

MADE WITH REAL MEAT

ARTIFICIAL FLAVORS OR PRESERVATIVES

GOOD LIVING

Are nonprescription reading glasses okay for my eyes?

| GARDEN TIP |

Beat It! Japanese beetles are ruthless leaf-munchers, especially drawn to roses, beans, and grapes. To banish them from your beds, pluck the bugs off and put them in a bowl of water mixed with dish soap, says Living features and garden editor Melissa Ozawa.

If your infestation is extralarge, place a drop cloth under affected plants and gently shake them. The beetles will fall onto the fabric, so you can gather and dispose of the whole gang at once.

the ultimate summer spread

LET US HELP YOU!

rule the ’cue all season long with the strength and variety of the Chinet® Classic White™ collection.

mychinet.com.

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.

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JUNE 2019

Generally, yes. To determine the right power, it’s best to get an eye exam, says Stephanie Erwin, an optometrist at the Cleveland Clinic: “If you choose a pair that’s too weak, you’ll need to hold reading material farther away than is comfortable, and vice versa for too strong.

Long-term, that can cause eyestrain or headaches.” People who require different correction in each eye, or have astigmatism, will do better with a prescription pair, says Fort Wayne, Indiana– based optometrist Christopher Pataluch.

Beyond being tailored to your eyes—and, in the case of bifocals and progressives, designed to address vision needs at varying dist ances— they can be made with protect ive coatings that block glare, UV rays, and blue light.

KONKICHI TAK AHASHI/GET T Y IMAGES (BEETLE); COURTESY OF IZIPIZI (EYEGL ASSES). IZIPIZI #D LIGHT TORTOISE READING GL ASSES, $40, IZIPIZI.COM

—Macey Steiner, White Sulphur Springs, Mont.

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BRAINSTORM A THEME Choose a tropical theme that speaks to the steamy summer weather.

Decorate with pops of bold color on everything from florals to food.

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FIGURE OUT THE FOOD Plan a balanced menu that includes refreshing, seasonal fruits — think watermelon and pineapple — as well as heartier hands-on dishes like ribs, pulled pork sandwiches and corn on the cob.

TO LEA RN M OR E AB OUT HOW TH E CHI N ET ® B RAND WILL HE LP M AKE HOSTIN G E ASIE R , VI SIT M YCH IN E T. CO M .

Everyday FOOD

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

COOK, NOURISH, ENJOY

| PERFECTING |

WINNER, WINNER . . .

Buoyed by a genius double-dredging technique and a generous shake of Old Bay seasoning, our shatteringly crisp fried-chicken sandwich sails right past the competition. Boneless, skinless thighs replace the usual cutlets for deeper flavor, and two variations will send you around the world.

TEXT BY GREG LOFTS RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY CHRIS SIMPSON

MARTHA STEWART LIVING

59

EVERYDAY FOOD

Vegetable oil, for frying (6 to 8 cups)

Ingredients

1 tablespoon Old Bay seasoning

4 boneless, skinless chicken thighs (12 ounces total)

½ teaspoon baking

2½ cups unbleached all-purpose flour

Kosher salt and freshly ground pepper

2 1

1 cup buttermilk, room temperature

Prep and Pound

Fill a large, heavy pot halfway with oil; heat over medium until it registers 375° on a thermometer.

(Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness.

Let st and, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, st ir together buttermilk and Old Bay in a bowl, and st ir together remaining 1½ cups flour and baking powder in another shallow dish. Season all three with salt and pepper.

powder

4 potato or sesame rolls, split Unsalted butter, room temperature Tartar sauce, iceberg lettuce, and dill pickles, for serving

TARTAR WITH A TWIST

Batter It Up

Stir ⅓ cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it’s fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.

3

Cook and Assemble

Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjust ing heat as needed to keep oil temperature between 360° and 380°. Transfer to a clean wire rack to drain (and lock in that fresh-from-thefryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.

Top with tartar sauce, lettuce, chicken, and pickles.

Our recipe gets its briny bite from capers and fresh tarragon (in place of the pickles and parsley found in store-bought jars).

In a bowl, whisk together 1 cup mayonnaise and 2 teaspoons each fresh lemon juice and Dijon mustard. Stir in 2 teaspoons rinsed and drained capers and 2 tablespoons chopped fresh tarragon.

Season with salt and pepper, and refrigerate in an airtight container up to 1 week.

Heat Seekers Fly east—and south—with these two spicy spin-offs.

1. Chili-Glazed Fried-Chicken Lettuce Cups In a small saucepan over medium heat, simmer ¼ cup honey, 1 to 2 tablespoons sambal oelek, 1 tablespoon fresh lime juice, and 1 tablespoon reduced-sodium soy sauce until reduced to about ⅓ cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

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JUNE 2019

2. Nashville-Style Hot Chicken Stir together ¼ cup Frank’s RedHot sauce, 2 tablespoons melted unsalted butter, ¼ teaspoon hot paprika, and 2 tea spoons packed light-brown sugar.

Brush generously over fried chicken.

Serve on buttered white or Texas toast with sliced breadand-butter pickles and coleslaw.

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EVERYDAY FOO

| WHAT’S FOR DINNER? |

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY SUZIE MYERS

Spark Joy Revel in summer hours all week long with meals that cook on the grill in 15 minutes or less. Fire up shrimp skewers with zucchini salad, or chill out with pork chops; throw together chicken-teriyaki noodle bowls or mushroom tacos with charred-corn salsa. Then clock plenty of overtime while dining alfresco.

TEXT BY CLAIRE SULLIVAN RECIPES BY LINDSAY STRAND

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JUNE 2019

PHOTOGRAPHS BY CHRIS SIMPSON

Greek Shrimp Skewers With Chopped-Zucchini Salad

Chicken-Teriyaki Noodle Bowls

Mushroom Tacos With Charred-Corn Salsa

Pork Agrodolce With Fennel and White Beans

Greek Shrimp Skewers With Chopped-Zucchini Salad

Chicken-Teriyaki Noodle Bowls 1/3 cup reduced-sodium soy sauce

1 pound peeled and deveined large shrimp

1/3 cup rice vinegar

2 medium zucchini (1 pound), halved lengthwise

1/3 cup packed light-brown sugar

1 red onion, cut into scant ½-inch rings 1 teaspoon grated lemon zest and the lemon, halved, plus wedges for serving

½ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 ounces feta, crumbled (3/4 cup) 3 cups cooked couscous (from 1 cup dried) 1 cup packed fresh herbs, such as dill and parsley, chopped

1. Heat grill to medium-high. Thread shrimp onto metal skewers, with tails facing same direction. Brush shrimp, zucchini, onion, and halved lemon with 3 tablespoons oil; season with salt and pepper. Grill, flipping once, until vegetables are softened in spots, shrimp are cooked through, and lemon is lightly charred, 6 to 8 minutes for vegetables, about 3 minutes for shrimp and lemon.

2. Transfer vegetables to a cutting board, shrimp to a plate.

Squeeze a grilled lemon half over shrimp. Roughly chop onion and zucchini; toss with lemon zest, 2 tablespoons oil, and feta.

Season with salt and pepper. Toss couscous with remaining 3 tablespoons oil, juice from other grilled lemon half, and herbs; season with salt and pepper. Serve shrimp over couscous with zucchini salad, a drizzle of oil, and lemon wedges.

Kosher salt and freshly ground pepper 1 pound chicken cutlets 8 ounces udon noodles 1 cup frozen shelled edamame 1 medium eggplant (12 ounces), cut into ¼-inch-thick rounds Mint leaves, thinly sliced scallions, and toasted sesame seeds

1. Whisk together soy sauce, vinegar, brown sugar, and 3 tablespoons oil; season with salt. Place chicken in a resealable plastic bag with ¼ cup soy-sauce mixture. Cook noodles in a large pot of boiling water according to package instructions until al dente; add edamame for last minute. Drain, rinse under cold water, and toss with ½ cup of remaining soy-sauce mixture.

2. Heat grill to medium-high. Brush eggplant with remaining oil; season with salt and pepper. Remove chicken from marinade.

Grill chicken and eggplant, flipping once and brushing both sides with remaining ¼ cup soy-sauce mixture, about 3 minutes for chicken, 7 minutes for eggplant. Transfer to a plate; cut chicken into large slices. Top noodles with chicken, eggplant, and some juices from plate. Serve with mint, scallions, and sesame seeds.

ACTIVE/TOTAL TIME:

30 MIN. | SERVES: 4

35 MIN. | SERVES: 4

Mushroom Tacos With Charred-Corn Salsa

Pork Agrodolce With Fennel and White Beans

6 tablespoons vegetable oil

1 shallot, halved and thinly sliced ( 1/3 cup)

1 teaspoon grated lime zest and 2 tablespoons fresh juice

4 teaspoons red-wine vinegar

4 teaspoons chipotle-in-adobo sauce

2 tablespoons plus 1 teaspoon honey

1 pound portobello mushrooms (3 to 4), cut into ½-inch planks

6 tablespoons extra-virgin olive oil, plus more for grill

Kosher salt and freshly ground pepper 1 cup finely chopped white onion ( ½ large)

½ cup sour cream 2 ears corn, shucked 8 corn tortillas Cilantro sprigs, for serving

1. Heat grill to medium-high. In a small bowl, whisk together 5 tablespoons oil, 1 tablespoon lime juice, and 2 teaspoons chipotle sauce; brush mixture onto both sides of mushrooms. Season generously with salt. In a large bowl, stir together lime zest, remaining 1 tablespoon lime juice, and onion; season with salt and pepper. In another small bowl, combine remaining 2 teaspoons chipotle sauce, sour cream, and 1 tablespoon water; season with salt.

2. Grill mushrooms, flipping once, until charred in places, 3 to 4 minutes a side; transfer to a plate. Grill corn, turning occasionally, until charred, 6 minutes. Cut kernels off cobs; stir into onion mixture with remaining 1 tablespoon oil. Season with salt and pepper.

Grill tortillas, flipping once, 30 seconds. Top tortillas with sourcream mixture, mushrooms, corn salsa, and cilantro; serve.

ACTIVE/TOTAL TIME:

35 MIN. | SERVES: 4

1 fennel bulb (8 ounces), halved and sliced ¼ inch thick, plus fronds for serving Kosher salt and freshly ground pepper 4 bone-in pork chops (each 1 inch thick), patted dry 1 can (15 ounces) cannellini beans, drained and rinsed Tomato slices, for serving

1. Heat grill to medium-high. Combine shallot and vinegar in a medium bowl. Stir together 2 tablespoons honey and 2 tablespoons oil. Toss fennel slices with 2 tablespoons oil; season with salt and pepper.

2. Season pork with salt and pepper; brush grill grates with oil.

Grill pork, flipping once and brushing both sides with honey mixture, until a thermometer inserted in thickest parts near (but not touching) bones registers 145°, 3 to 4 minutes a side. Transfer to a plate; tent with foil. Grill fennel slices, flipping once, until crisp-tender, 3 to 4 minutes a side. Stir beans and remaining 2 tablespoons oil and 1 teaspoon honey into shallot mixture; season with salt and pepper. To serve, divide bean mixture, grilled fennel, and tomatoes among plates; top with pork. Sprinkle with fennel fronds.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4

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

ACTIVE/TOTAL TIME:

5 tablespoons vegetable oil

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

FIRE UP THE GRILL. Grilled

Greek PIZZA For this recipe, visit ReynoldsKitchens.com/Grilling

SNAP THE CODE AND VISIT REYNOLDSKITCHENS.COM/RECIPES/ GREEK-GRILLED-PIZZA FOR RECIPES AND TIPS.

EVERYDAY FOO

| WELL EQUIPPED |

Grate Gadgets

These perforated power tools are deft at shredding cheese and zesting citrus, but that’s just scratching the surface. Here are the four we use constantly, and why.

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TEXT BY CLAIRE SULLIVAN

2

1

1. THE MULTITASKER

2. THE SPICE SMASHER

3. THE DAILY GRIND

4. THE FINE-TUNER

Four-sided box graters have one end that slices like a mandoline and three other opening sizes: Go small to break up solidified brown sugar, medium for semihard cheeses or chocolate curls, and big for vegetables or cold butter you’re incorporating into dough.

A ginger grater separates the root’s tough fibers from its pulp and pools juices in a hollow at the base. It also cuts intensely flavored garlic cloves, fresh wasabi, and horseradish into teensy bits.

Position a chunk of Parmesan or pecorino inside a rotary grater with the attached clamp, and churn out confetti. The tool keeps fingertips safe—a handy feature when you’re working a small piece.

OUR PICK: Martha Stewart Collection ginger grater, $10, macys.com.

OUR PICK: American Metalcraft hand-crank rotary cheese grater, $23, amazon.com.

Citrus zest, chocolate, and whole spices (cinnamon, nutmeg) morph into freshly milled magic when run back and forth on a rasp grater (aka zester). Tip: Hold it upside down, and your yield will pile up neatly on top.

OUR PICK: OXO Good Grips box grater, $20, oxo.com.

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JUNE 2019

OUR PICK: Microplane 40920 Classic fine grater, $13, amazon.com.

PHOTOGRAPH BY LENNART WEIBULL

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY SUZIE MYERS

3

Does this look LIKE A GUY WHO CUTS CORNERS? Stay True At Farmland, we do things the right way.

That means no artificial flavors, colors or MSG. FARMLANDFOODS.COM

©2019 FARMLAND. ALL RIGHTS RESERVED.

EVERYDAY FOOD | HEALTHY APPETITE |

Mighty Bites

We stirred frozen berries into this pudding and used fresh ones as a topping.

With immunity-boosting polyphenols, eight grams of fiber, and a third of a day’s vitamin C in every cup, raspberries are pint-size stars.

Enjoy their vibrant flavor and big benefits with three new ideas.

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

A Heart-Protecting Start

Coconut-Raspberry Breakfast Pudding

Bring 1/2 cup uncooked rice blend (such as RiceSelect Royal Blend, with quinoa and freekeh) and 1 cup water to a boil in a small saucepan. Reduce heat, cover, and simmer until tender and water is absorbed, about 18 minutes.

Remove from heat; let st and, covered, 10 minutes. Fluff with a fork. Add one 15-ounce can unsweetened coconut milk, 2 tablespoons pure maple syrup, and 1/2 cup water; stir to combine. Stir in ⅛ teaspoon ground cinnamon and a pinch of kosher salt. Return to low heat and simmer until slightly thickened, about 5 minutes. Remove from heat; fold in 1 cup frozen rasp berries. Transfer mixture to a bowl set in an ice-water bath; st ir occasionally until chilled. (Pudding can be refrigerated in an airtight container up to 5 days.) Serve with more maple syrup, fresh raspberries, and toasted unsweetened coconut fl akes, if desired.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 40 MIN. SERVES:

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JUNE 2019

4

PHOTOGRAPHS BY CHRIS SIMPSON

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY SUZIE MYERS

Whole grains and berries give each bowl �ive grams of �iber, which keeps cholesterol in check and may lower your risk of cardiovascular disease.

A Smarter Syrup

Raspberry Honey This all-natural nectar causes less of an energy spike (and crash) than other sugars.

Spoon it onto ricotta toast with a crack of black pepper; stir it into seltzer with a squeeze of lemon for a refreshing drink; or whisk it with Dijon, apple-cider vinegar, and olive oil for a quick salad dressing.

Combine 1 cup mild honey, such as clover, and 6 ounces fresh raspberries (11/2 cups) in a small saucepan; cook over low heat until just simmering. Remove from heat; let stand 30 minutes.

Strain, pressing down on mixture with a spoon (save the solids for smoothies). Refrigerate in an airtight container up to 2 weeks.

ACTIVE TIME:

A Gluten-Free Treat

Raspberry-Almond Crisp Nuts and yogurt lend healthy protein to this salty-sweet, granola-inspired dessert.

Preheat oven to 350°. Brush an 8-inch baking dish with melted unsalted butter. Pulse 1/2 cup rolled oats in a food processor until finely ground.

Transfer to a bowl; stir in 1 more cup oats, 1/2 cup sliced raw almonds, 1/4 cup light-brown sugar, 1/2 teaspoon kosher salt, and 6 tablespoons melted butter. In another bowl, combine four 6-ounce containers fresh raspberries (6 cups), 1 teaspoon pure vanilla extract, 1/3 cup light-brown sugar, 2 tablespoons cornstarch, and a pinch of salt. Gently combine; transfer to prepared dish. Sprinkle top with oat mixture; bake until bubbling around edges and top is golden brown, 45 to 50 minutes.

Let cool 30 minutes; serve with plain yogurt.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 1 HR. 5 MIN, PLUS COOLING | SERVES: 6

5 MIN. | TOTAL TIME: 40 MIN. | MAKES: 1 CUP

Dynamic Duo Ellagitannins and anthocyanins are just two kinds of the antioxidants raspberries contain.

Together, they can help lower your risk of heart disease, strokes, and type 2 diabetes, says Mission Viejo, California, nutritionist Cara Clark.

Better Than Candy Here’s a cool snack idea: Spread a carton’s worth of berries in a single layer on a parchment-lined baking sheet, freeze until firm, and keep frozen in a sealed container for up to six months.

MARTHA STEWART LIVING

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The one with two favorites.

Try them all!

REESE’S and REESE’S PIECES trademarks and trade dress and the orange color and crown design are used under license. OREO, the OREO Wafer Design and CHIPS AHOY! are registered trademarks of Mondeléz International group, used under license. HEATH trademark and trade dress are used under license. SNICKERS® and M&M’S® are trademarks of Mars or Affiliates, used under license.

June

“People from a planet without flowers would think we must be mad with joy the whole time to have such things about us.”

ST YLING BY NAOMI

d e MA„ANA

—Iris Murdoch, A Fairly Honourable Defeat

PHOTOGRAPH BY LENNART WEIBULL

MARTHA STEWART LIVING

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STRAWBERRY BISCUIT SHEET CAKE

•

Spread Some Happiness In this sprawling strawberry shortcake, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. To bring out the best in the fruit, we tossed it with sugar, lemon juice, and a generous pinch of salt. The trick also intensifies sliced peaches, plums, or nectarines—all fantastic substitutes.

FOR RECIPES, SEE PAGE 103.

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PHOTOGRAPHS BY ALPHA SMOOT

• TEXT BY JENNY COMITA • RECIPES BY SARAH CAREY

Supersize a Sundae Despite its all-American name, this hero features vanilla semifreddo, an Italian frozen custard made from cream, sugar, egg yolks, and gelatin.

Easy to slice and slow to melt, it’s layered between storebought chocolate wafers and banana slices. Top it with caramel, whipped cream, nuts—and you know the rest.

S • W • E • E •T

SHEETS Birthdays, graduations, and other big-time celebrations call for extra-large cakes. These single-layer stunners come together surprisingly quickly, which means minimal effort for major wow.

BANANA-SPLIT “ICE CREAM” CAKE

•

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Go With a Classic A one-two punch of cocoa powder and melted chocolate gives this looker its deep, well-rounded batter. Inspired by devil’s food cake, it contains a cup of sour cream; once baked, it’s swathed in Swiss-meringue icing and dark shavings.

To create curls a calligrapher would applaud, soften a bar of semisweet in the microwave for a few seconds beforehand.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

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Grant a Wish Egg yolks—five of them!—are the MVPs in this ultra-moist version of the quintessential birthday treat. The frosting is state-of-the-art, too.

Rather than the usual cocoa powder– confectioners’ sugar combo, it’s chocolate ganache that gets whipped—along with plenty of butter—into glossy swoops. Quick, grab the candles!

VANILLA CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM

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Get Some Sun

LEMON-GLAZED SHEET CAKE

•

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ART DIRECTION BY ABBEY KUSTER-PROKELL; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY TANYA GR AFF

Fine-crumbed and delicate, this dessert offers a double dose of tangy brightness, thanks to a zest-filled batter and a citrus glaze so silky, you’ll need a high-sided pan to contain it. A Cy Twombly–esque tangle of candied lemon-rind ribbons is an optional—and delightfully over-the-top—extra.

See Blue Skies Whipped cream folded into this nobake beauty’s lemony ricotta-andcream-cheese filling gives it an airy texture and ethereal taste. The crust of crushed vanilla wafers provides a solid foundation, and a mixture of fresh and lightly cooked blueberries bursts in every bite.

NO-BAKE RICOTTABLUEBERRY CHEESECAKE

•

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FARM TABLEAU TO

When a couple went from toiling in the music business to tilling the land 10 years ago, they didn’t even own a shovel. Today, they tend 25 acres in the Hudson Valley, growing effervescent flowers both organically and sustainably. Learn how they’re nurturing the local-floral movement—and their budding family, too.

PHOTOGRAPHS BY NGOC MINH NGO | TEXT BY MELISSA OZAWA

T H E

F U T U R E

I S

B R I G H T

The Tiny Hearts team puts thousands of dahlia tubers in the ground by the end of each May. This year, they’re doubling their yield, planting two acres of the fall bloomers, from dinner plate–size varieties to tiny pompons. “Yes, they can be fussy and are heavy feeders,” says co-owner Luke Franco. “But by August, when they start reaching their peak just as most summer flowers are losing steam, you’ll be happy you planted them.”

Top row, from left: ‘Hamilton Lillian’, ‘Survivor’, ‘Sonic Bloom’. Second row: ‘Café au Lait’, ‘Ringo’, ‘Wizard of Oz’, ‘Crossfield Ebony’, ‘Drummer Boy’, ‘Ferncliff Inspiration’, ‘White Nettie’.

Bottom row: ‘Sierra Glow’, ‘Seattle’, ‘A la Mode’, ‘Boogie Nites’, ‘Ginger Willo’.

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L A N D O F P L E N T Y

Clockwise from top left: ‘Pandora’ poppies open in the June sun. Dawn at the farm in late spring; to keep the soil healthy and productive, the couple rotate where they plant, seeding cover crops on areas left fallow to restore nutrients and prevent disease.

‘Magic Fountains Sky Blue’ delphiniums vary in color from pale blue to lavender.

A swallowtail butterfly sips nectar from a zinnia. George is getting familiar with the family business.

To beat the heat, the team cuts first thing in the morning, then moves to the barn to process flowers for designers in Boston, New York City, and Westchester County.

T

HE BEGINNING OF THE GROWING SEASON

is always hectic if you’re a farmer. But after a crazy start last year, Jenny Elliott and Luke Franco of Tiny Hearts Farm, in Copake, New York, are ready for anything. Last May, cooler-thanusual temperatures compressed this crucial period, so they had to work around the clock, harvesting 21,000 tulips and daffodils in the early mornings and turning around mere hours later to transplant hundreds of seedlings—poppies, forget-me-nots, and delphiniums—into the fields. They also opened their first shop, a white-clapboard jewel box bursting with just-picked blossoms, in Hillsdale, 10 minutes away. And then came the couple’s biggest accomplishment of the month: welcoming their second son, St. Clair, who joined older brother George, who was 23 months old.

Luckily, these two musicians are used to improvising. A decade ago, they were living in New York City, where Franco was piecing together gigs as a jazz guitarist, and Elliott was holding down office jobs while studying for a master’s in music history. Burnt out from city life, she applied for a summer apprenticeship on a vegetable farm in Westchester County, got it, and quickly found a new calling. “On my first day, it was pouring rain, and I was using a big steel rake to pull rocks out of 400-foot beds,” she says. “But I just felt at home.” She completed her apprenticeship (and her

degree), and planted her way up to assistant farm manager. That’s when she decided to put down roots of her own, leasing an acre nearby. She didn’t own a single piece of equipment, nor did she have access to potable water, so she hydrated her crops (including tomatoes, peppers, and green beans) solely from rain collected off of the barn roof. Little by little, she pulled in Franco—first to wire-crimp a fence, then to help with watering. As they worked the farmers’ markets, they realized they were just one tiny business in a sea of bigger ones selling vegetables, and set out to differentiate themselves. “When we started offering flowers, too, everyone wanted them,” he recalls. “It was so much easier than selling jazz!” In 2014, after outgrowing their acreage in Westchester, they moved an hour north to focus solely on blooms, signing a lifetime lease on land in Copake through a local agricultural program.

Today, the pair are part of the next-wave movement of local, farm-to-table flowers across the country.

“We’re hoping to connect people with all the beautiful plants we can grow right here in New York,” says Franco. Come July, a rainbow of old-fashioned annuals like scabiosa, zinnias, celosia, ammi, and cosmos will illuminate the fields—and get trucked to regular clients like Emily Thompson Flowers and Fox Fodder Farms in NYC. But for now, it’s full steam ahead, says Elliott. “After last year, it feels like a breeze!”

A

B U N D L E

O F

J OY

Jenny Elliott carries an armful of ’Queen Red Lime’ zinnias, just one of the nearly two dozen varieties planted at the farm each year.

The couple make sure to have all the elements of a complete arrangement growing in the fields at any given time, from showstopping blossoms to a variety of foliage. And unlike traditional florist fare, bred to survive long shipping distances, “our flowers don’t have to fit neatly in a box,” she says. “They’re full of personality—they’ve got flavor and spice.”

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S E A S O N A L S C E N E S

Clockwise from top: Borage, ‘Sweet Purple White Bicolor’ dianthus, ‘Apricot Beauty’ foxglove, ‘Magic Fountains Sky Blue’ delphinium, and ‘Pandora’ poppy are a few unconven‑ tional flowers the farm offers in June.

Elliott does arrange‑ ments for weddings and other events throughout the grow‑ ing season; this one features autumn glories: ‘Ginger Willo’, ‘Hamilton Lillian’, ‘Sierra Glow’, and ‘Ginger Snap’ dahlias join green amaranth, foraged sprays of fuzzy clematis vines in seed, and grapes. Tiny Hearts’ new flower shop is open from Thursday to Sunday; in addition to selling bouquets, vessels, and gardening books, the couple offer a weekly flower CSA service and classes on gardening and flower‑arranging.

(To learn more, visit tinyheartsfarm.com.)

C U T T I N G

C R E W

Franco, Elliott, George, and baby St. Clair take a breather in the back of the family’s truck, which is piled high with the day’s harvest. When picking, the couple and their staff put flowers straight into buckets filled with water to begin hydrating the stems right away. “It helps extend their vase life,” says Franco. They also strip away excess foliage to prevent bacteria from growing on the blooms.

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THE

POTLUCK TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH For recipes, see page 106.

BYO Brightness One of the best parts of summer is the influx of ripe berries and delicious tropical fruits like pineapple, mango, and papaya. They’re nature’s dessert, and don’t need to be refrigerated once you get to the party. Cut them up and arrange them on a platter, then sprinkle the sweeties with our crunchy coconut– poppy seed topping on-site.

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PLAYBOOK

Many hands make light work: That’s the idea behind this ever-popular party style. So the next time you’re hosting, heading to a friend’s, or gathering at a park or concert, remember that any fête is more fun when everyone pitches in. Here’s our guide to stay-fresh salads, make-ahead sides, and no-mess mains—along with clever strategies for transporting and serving. Grab a few ideas, and take it away.

PHOTOGRAPHS BY PETRINA TINSLAY | TEXT BY MICHELLE SHIH | RECIPES BY GREG LOFTS

KENTUCKY HALF-AND-HALF

SMOKY LEMON MARGARITA

APEROL JASMINE SPRITZ

Nicer Ice Melting cubes mean diluted drinks. The fix: Cut citrus fruits into wedges and freeze them in a single layer on a sheet pan.

Then transfer them to a resealable plastic bag and keep frozen until ready to serve.

Please With a Punch One sunny lemon simple syrup is the base for all three of these drinks.

The Aperol jasmine spritz is the lightest, with aromatic gin, fruity aperitif, and fizzy seltzer. A cross between an Arnold Palmer and a mint julep, the Kentucky half-and-half combines citrusy iced tea with sophisticated whiskey.

And the smoky lemon margarita swaps tequila and lime for mezcal and lemon. Each can be made a day ahead and transported in a thermos; just add ice and garnishes to serve. (You can also skip the alcohol, and replace it with an equal amount of seltzer or club soda.)

Stack Your Salad Choose the right ingredients, and you won’t need to pack dressing separately. The key: Make it in the bottom of your serving bowl and add vegetables in layers, hardiest ones first.

For this Mediterranean medley, whisk the Dijon vinaigrette directly in the bowl, then drop in the cut tomatoes. The dressing will marinate them and draw out their flavorful juices as they sit.

Then pile in the rest and toss it together before serving.

HERBACEOUS HUMMUS

Whip Up a Dip

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Boost a Basic

Refresh a Classic

Yes, you can buy flavored hummus.

But with only a smidge of work, you can embellish the plain storebought kind yourself for exponentially better flavor. Use one that has a short ingredients list (we like Hope Organic), form a well in the center, and fill it with a big handful of fresh herbs and chopped pistachios; the soft, mild nut complements the creaminess. Finish with olive oil and paprika, and be sure you get some before it’s gone.

This lighter iteration of the rich and cheesy party hit is so easy, it’s more of an ingenious idea than a recipe. Blend together marinated artichoke hearts, Greek yogurt, and fresh parsley, and bring along flatbread crisps or crackers.

A crowd-pleasing hors d’oeuvre in mere minutes—done.

CREAMY ARTICHOKE RANCH

GREEK-TAVERNA SALAD

Take the Edge Off Alliums

ILLUSTR ATION BY BROWN BIRD DESIGN

Soak raw chopped onions in cold water for 10 minutes. It mellows their spicy bite, so they won’t overwhelm the rest of your salad.

PUT A LID ON IT This bowl was made for travel. It’s durable and airtight en route to a party, and attractive enough for the table once you get there. Give your salad a good shake, and it’s showtime.

Martha Stewart Collection glass bowl and lid, 4.2 qt., $34, macys.com.

JAMAICAN JERK CHICKEN

Chill, Then Grill Cooking out at a park or beach feels adventurous, but it also means you may not have running water to wash your hands after touching raw meat. Lo and behold: our no-mess marinade. For this jerk chicken, you whirl ginger, scallions, and thyme—the holy trinity of Caribbean cooking— into a paste with a bunch of other spices. For the flank steak, mix balsamic vinegar with a bit of Worcestershire (a flavor shortcut like no other), mustard, olive oil, and brown sugar. Massage marinade and meat in a resealable plastic bag and refrigerate for up to two days, then lay it directly on the grill with tongs. The chicken takes 25 minutes; the flank steak cooks in only 10, and you char the peppers and onions while it rests.

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Best Dressed For this take-and-shake salad, finely diced avocado is stirred into the dressing for creaminess without browning; corn, radishes, crunchy romaine, and bacon go on top. Call it a Cobb, call it Mexican, call your happy guests to the table.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Host Helpers A few tips to ensure complete shindig success.

1

CORN-ANDAVOCADO SALAD WITH GODDESS DRESSING

Share a sign-up sheet.

If your party has more than a half-dozen contributors, tell everyone what you’re making, then use an invitation website like punchbowl .com or pingg.com to designate slots for mains, sides, desserts, etc.

2

Prep serving dishes and utensils.

Some guests will arrive with buffet-ready platters and bowls; others may show up with food-storage containers. Have options at the ready so you’re not scrambling.

3

Initial the inventory.

Keep painters’ or masking tape handy so you can mark the undersides of dishes, containers, and lids with guests’ names.

This makes it simple to reunite pieces with their owners at the end of the party.

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MEDITERRANEAN THREE-BEAN SALAD

DILL, POTATO, AND EGG SALAD

MOROCCAN GRAIN SALAD

Time Is on Your Sides These make-ahead, mayo-free dishes really do taste better the next day (and even two days later). The bean salad blends raw green beans—the vinaigrette softens them as they sit, so they’re not squeaky—with creamy white and pink varieties and wiltproof curly parsley.

Cabbage-free coleslaw combines fennel, celery, and mild golden beets in a zippy cider-vinegar dressing.

A Moroccan grain salad has naturally al-dente barley and bold North African flavors like preserved lemon and oil-cured olives. And our potato salad benefits from two tricks: First, tossing the shallots in vinegar and lemon juice quick-pickles them and forms the base of the dressing. Second, folding the potatoes into the dressing while warm helps them absorb the flavors.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

HOLDTHE-CABBAGE SLAW

Streamline With Seafood The scene: You’re throwing a lastminute get-together and need a main that doesn’t require marinating. The solution: a side of salmon, glazed and blazed with a Cuban-inspired green sauce.

To make it, toast garlic, sunflower seeds, and cumin seeds, and incorporate them with citrus juice and zest, cilantro, jalapeño, and olive oil. Coat the fish with half of the mixture before grilling, and serve the rest alongside the finished dish. It’s impressive, and impressively easy.

GREEN-MOJO SALMON

Sizzling Citrus A bed of orange and lime slices keeps the fish from sticking to the grates and imparts flavor as it cooks. Grilling also sweetens the fruits, so you can offer them as a juicy, fragrant side.

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Deck Out a Daybed We’re dreaming bigger and cushier than the typical outdoor sofa. Stretch a sleek canvas cover over a twinsize bed’s mattress, and you have a Mediterraneanstyle spot for napping, bingereading, or ice-pop eating in damp swimsuits. (You can whip off the topper and throw it in the wash if need be.) Embellishing plain pillows with bold shapes is a no-sew project you can handle on slow summer speed, too. Buy a few yards of cotton-duck canvas in two colors, cut out rounded shapes, and iron them on using fusible web, a heat-bonding adhesive. (Stitch the edges to make them extrasecure, if you like.) Then sink back and stay awhile.

THE DETAILS: Slipcovershop.com brushed natural-canvas mattress covers, in Twin, $75 each, slip covershop.com. JoAnn duck canvas, in Grass, $10 a yd., joann.com. Big Duck Canvas duck cloth, 10 oz., in Potting Soil Brown, $12 a yd., bigduckcanvas.com. IKEA Utåker stackable twin bed, $389, ikea.com.

This lounger is actually two twin beds that come as a set and stack securely, so you can double your space for chilling (or sleeping). We painted the frame with Benjamin Moore Advance semigloss paint

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in Boothbay Gray (benjaminmoore.com).

CREATIVE Traditionally the stuff of sails, tents, and totes, this sturdy, weather-resistant fabric is cool to the touch and telegraphs laid-back style, which makes it a stellar choice for DIY projects this time of year. Our fuss-free ideas (we’re talking iron-ons and spray paint) will cut a chic swath through your home or patio, and make any afternoon in the backyard feel like a vacation.

CANVAS

PHOTOGRAPHS BY PERNILLE LOOF

//

TEXT BY PETRA GUGLIELMETTI

//

CREATED BY LORNA ARAGON

Top Off a Coffee Table Here’s a weekend twofer: You can give an older table new life while creating a spiffy surface for books and board games. Stretch easyto-wipe waxed canvas around its top; you don’t need special upholstering skills—just a staple gun and a little patience. (The trick to a neat finish is folding 90-degree hotel corners; see page 110 for the how-to.) Tap in upholstery tacks to secure the fabric, and polish off a sophisticated place to play.

THE DETAILS: Fairfield Textile army duck with Martexin Original Wax, 10.10 oz., in Natural, $17 a yd., fairfield fabrics.com. Gammon Village wood backgammon set, 19", in Beechwood (Green/Yellow), $80, gammonvillage.com.

Haul Everything These cylindrical totes really hold water, and that isn’t just a figure of speech: Campers and boaters call on lightweight canvas buckets to swab the decks or lug their drinking and cooking supplies. The pails can also schlep your wettest, messiest stuff, such as muddy garden supplies, sandy beach toys, and fresh flowers from the farmers’ market. Two more winning features? You can hose them down when they get dirty, and collapse them into small, flat bundles for transit. To ward off grass stains and give them a shot of style, spray-paint the bottoms: Wrap the tops in rosin paper and secure it with a sharp line of painters’ tape, then bring on your bold new bases.

THE DETAILS: Rothco natural-canvas water buckets, in Large, $14.50 each, armynavyusa.com. Rust-Oleum Painter’s Touch 2X spray paint, in Satin Oregano and Golden Sunset Gloss, $4.50 each, homedepot.com.

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Ensure All-Day Shade Your cabana is calling. To turn a basic, inexpensive side table into a rock-steady stand for a wide canvas umbrella (and perch for your magazines and rosé), you just need a drill and a dream. Fit yours with a round hole-saw bit the same width as your umbrella pole, and mark the center of a table with painters’ tape; in addition to helping you hit the bull’s-eye, the tape prevents a hollow MDF table, like this style, from splintering. Drill through, sand any rough edges, touch up the tabletop with paint, and let it dry. Then drop in your umbrella, pull up a few sling-back canvas chairs, and go undercover, resort-style.

THE DETAILS: Sunbrella SimplyShade Catalina octagon aluminum market umbrella, 7.5', in Sunbrella Natural, $230, bedbathandbeyond.com.

IKEA Lack side table, in High Gloss White, $15, ikea.com. Business & Pleasure Co. The Tommy chairs, in Vintage Yellow Stripe, $199 each, businessandpleasureco.com.

Take It to the Mat Set a table this striking, and you’ll be eating up compliments the next time you entertain. To make our custom color-block place mats, cut out rectangles of yellow and white waxed canvas. Rather than hemming the edges, gently pull a few loose threads to give them a frayed finish. Then stitch on contrasting pockets so you can tuck in flatware, and go spoton with plates. (For the how-to, see page 110.)

THE DETAILS: Fairfield Textile army duck with Martexin Original Wax, in Natural and Slicker Yellow, $17 a yd., fairfieldfabrics.com. CB2 Drift matte yellow plates (similar to shown), from $10 each, cb2.com.

Hawkins New York Highland flatware, in Black, $90 for a 5-piece set, hawkinsnewyork.com.

Cool Your Heels Make way, mules. Later, flip-flops.

Espadrilles are the classic kicks of summer. More breathable than sneakers and substantial enough for graveled and cobblestoned vacation meanderings, the canvasand-rope creations have been soigné since way before Coco Chanel put her initials on them. (They trace all the way back to 14thcentury Spain, in fact.) Your pair doesn’t need a designer label to last several seasons; these wellmade slip-ons cost under $50.

THE DETAILS: Diegos espadrilles, in assorted colors and stripes, $35 a pair, diegos.com. Bon Marché espadrilles, in assorted stripes, $48 a pair, bonmarcheonline.com.

Fashion a Glampsite

ART DIRECTION BY DAWN SINKOWSKI

A canvas tent makes a dreamy pop-up guest room that’s quick to assemble (as well as to strike and stow at summer’s end).

Every detail here is portable and packable: The modular platform bed comes together without tools; the rug is a canvas floor cloth that folds up and away; the mod nightstands are trays we placed on slatted wooden crates (which you can flip and fill during the off-season). And the tent is no harder to pitch than the pup kind. Just add crisp sheets and cozy rechargeable lanterns to create quarters so inviting, you’ll want to check in as soon as your visitors decamp.

THE DETAILS: Reliable Tent & Tipi Gallatin wall tent, $1,425, reliabletent.com. Floyd The Floyd platform bed, in Full/Queen, $895, floydhome.com. Chicago Canvas & Supply canvas drop cloth, 5' by 7', in Stone, $19.50, chicagocanvas.com. Fatboy USA Bolleke LED lantern (over bed), $109, rejuvenation.com. Menu Carrie LED lanterns (on nightstands), $160 each, dwr.com. Skagerak Bollard oil lamp (on grass), $169, shophorne.com. L.L.Bean All-Weather Adirondack chair, in Sand, $299, llbean.com. Faribault Woolen Mill Co. Revival Stripe wool blanket, in Queen, $500; and pillowcase, 20" by 20", $80, faribaultmill.com.

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Dan Fink and Thomas O’Brien stroll through the garden of their weekend place in Bellport, New York, with dogs Elcy Jones (held by O’Brien) and Totie O’Hara. The brick-paved allée is bordered by honey-locust trees and nasturtium beds. Opposite: An oven-simmered seafood stew makes a light warm-weather dinner.

SEAFOOD IN FENNEL BROTH For recipes, see page 109.

GOOD ALL IN

TASTE

For a pair of talented and sought-after New York City interior designers, quiet weekends in the country are sacred. At their leafy Long Island retreat, they pass the time gardening, cooking in a rustic outdoor oven, and relaxing together, surrounded by vintage treasures collected (and exchanged) over years of style scouting.

PHOTOGRAPHS BY WILLIAM ABRANOWICZ TEXT BY CATHERINE HONG

Inside the Library House are a design studio, guest rooms, and the kitchen where the couple prepare all of their meals. Opposite, clockwise from top left: The butler’s pantry in their main home, called the Academy, holds vases, glassware, and silver. Strawberrycucumber cocktails are served in early-American pattern glass. A collection of copper pots hangs in the back stairway of the Library House, which leads to the kitchen. O’Brien lights the wood-burning oven. A first course of fougasse (a French flatbread), tapenade, and roasted tomatoes and triple-cream Nettle Meadow Kunik cheese, baked in a cast-iron pan the couple bought in Tokyo. The Garden House’s outdoor dining room was designed to evoke both classical architecture and Monet’s home in France.

IN THE FINE ART OF SPOUSAL GIFT-GIVING, interior designers Thomas

O’Brien and Dan Fink are no slouches. One Christmas, O’Brien gave Fink, a talented singer, a 1920s Steinway piano. Another year, Fink wowed O’Brien with a set of wheat-back chairs, nearly identical to ones they’d admired in photos of Claude Monet’s home in Giverny. Fink quietly hunted them down, then set his surprise in the snow outside the couple’s weekend home in Bellport, on Long Island. “He’d even painted them yellow,” says O’Brien, the founder of Aero Studios and Aero the Store in New York City, and co-owner (with Fink) of Copper Beech, a homegoods and prepared-foods shop in Bellport.

Those chairs, and the round table O’Brien paired them with, now have pride of place in the open-air dining room of the Garden House on the property. It’s where the two eat dishes cooked in their outdoor wood-burning oven, surrounded by roses, periwinkle, and old-growth trees. “Sometimes we have friends, family, or clients here,” says Fink, who runs his own firm, Dan Fink Studio.

“But more often it’s us and the dogs, which is equally nice.”

98

Guests or no, the couple, who have been married since 2015, make meals in the country feel extra-special. Hours before dinner, they light the hearth; at dusk, they set out linens and dishes from O’Brien’s vast collection of ceramics and antique transferware, and get cracking on a menu that’s fresh, uncomplicated, and often French-accented. Fink may have prepared dough for a rosemary-studded fougasse (“it’s the foccacia of Provence,” he says), which bakes in just 10 minutes. O’Brien might roast some vegetables or a whole chicken. And if they’re in the mood for something briny and brothy, they’ll riff on a favorite dish from southern France, a fennel-infused soup brimming with fish, littleneck clams, and shrimp from their local purveyor, South Bay Seafood. “The aromas are like nothing else,” O’Brien says.

These evenings are what the couple anticipate all week long while they’re busy transforming other people’s homes. “As soon as we get here, we can’t wait to cook, garden, and unwind,” says Fink. Call it a gift to themselves.

EXPLORE MORE: To take a tour of the couple’s home, go to marthastewart.com/obrien.

STRAWBERRY-CUCUMBER GIN-ELDERFLOWER SPRITZ

SEEDED ROSEMARY FOUGASSE, MIXED-OLIVE TAPENADE, AND THYME-SCENTED ROASTED TOMATOES AND CHEESE

100

Dessert is a French tart strewn with berries and currants that have been tossed in warm apricot jam. Opposite: O’Brien has been collecting antique transferware and Italian majolica for decades.

“My favorite handpainted Italian ceramics are from Peccetti Ceramics, in Deruta,” he says. “I love how they are painted on a cream background instead of white.”

ART DIRECTION BY ABBEY KUSTER-PROKELL; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

FRENCH FRUIT TART WITH SOUR-CREAM CUSTARD

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

SWEET SHEETS

5 tablespoons granulated sugar

¼ teaspoon kosher salt PAGE 70

2 teaspoons fresh lemon juice 1¼ cups heavy cream Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 3 tablespoons confectioners’ sugar

Strawberry Biscuit Sheet Cake

Freeze-dried strawberries, finely ground, for serving (optional) 1. Biscuit: Preheat oven to 450°. In

3. Brush tops with cream; sprin‑ kle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit).

Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite com‑ pletely, about 1 hour.

4. Berries and cream: Meanwhile,

Banana-Split “Ice Cream” Cake 2 tablespoons pure vanilla extract 2¼ teaspoons unflavored gelatin (one ¼-ounce envelope) 4 large eggs, separated 1 cup granulated sugar 31/2 cups heavy cream

Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 1 box (9 ounces) chocolatewafer cookies, such as Nabisco (42 total)

5 teaspoons baking powder

a bowl, combine flour, granulated sugar, baking powder, and salt.

Using a pastry cutter or your fin‑ gers, cut in butter until mixture resembles coarse meal. Add butter‑ milk; stir until just combined.

combine strawberries, granu‑ lated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes.

Beat cream with vanilla and confectioners’ sugar on medium‑ high speed to stiff peaks.

2 teaspoons kosher salt

2. Turn out dough onto a lightly

5. Carefully slide biscuit onto

floured surface; knead once or twice to help it come together.

Pat into a 10‑by‑7‑inch rectangle, about ¾ inch thick. Cut length‑ wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 91/2‑by‑121/2‑inch rimmed baking sheet or other pan, arrang‑ ing pieces to roughly re‑create original rectangle but leaving 1/2 inch between them.

a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, driz‑ zling with some juices. Sprinkle with berry powder; serve imme‑ diately, with remaining whipped cream and berries on the side.

MAINS

BEVERAGES

Ginger–Green Tea Ice Cream Sandwiches 22

Chicken-Teriyaki Noodle Bowls recipe card

Aperol Jasmine Spritz 106

Lemon-Glazed Sheet Cake 105

Iced Lemon Espresso 21

Chili-Glazed Fried-Chicken Lettuce Cups 60

Kentucky Half-and-Half 106

No-Bake Ricotta-Blueberry Cheesecake 106

Smoky Lemon Margarita 106

Raspberry-Almond Crisp 67

Strawberry-Cucumber Gin-Elderflower Spritz 109

Strawberry Biscuit Sheet Cake 103

BISCUIT

4 cups cake flour (not selfrising), such as Swans Down, plus more for dusting

2/3 cup granulated sugar

11/2 sticks cold unsalted butter, cut into pieces 1¼ cups buttermilk Heavy cream, for brushing Fine sanding sugar, for sprinkling (optional) BERRIES AND CREAM

4 cups sliced strawberries (from 2 quart containers)

| TOTAL TIME: 55 MIN., PLUS COOLING | SERVES: 12

ACTIVE TIME: 40 MIN.

3 to 4 bananas, peeled and sliced crosswise ¼ inch thick (about 21/2 cups) 16 maraschino cherries, stemmed and halved, plus whole ones for serving Caramel Sauce (recipe follows) 1 tablespoon confectioners’ sugar Chopped walnuts, for serving 1. In a small bowl, combine vanilla extract and 2 tablespoons water.

Sprinkle with gelatin; let stand 5 minutes. Combine egg yolks and 1/2 cup granulated sugar in a heatproof bowl set over (but not in)

Recipe Index STARTERS, SALADS & SIDES Corn-and-Avocado Salad With Goddess Dressing 107 Creamy Artichoke Ranch 107 Dill, Potato, and Egg Salad 108 Greek-Taverna Salad 107

Coconut-Raspberry Breakfast Pudding 66

Herbaceous Hummus 107

Fried-Chicken Sandwich 60

Hold-the-Cabbage Slaw 108

Greek Shrimp Skewers With ChoppedZucchini Salad recipe card

Mediterranean Three-Bean Salad 108 Mixed-Olive Tapenade 109 Moroccan Grain Salad 108 Seeded Rosemary Fougasse 109 Thyme-Scented Roasted Tomatoes and Cheese 109 Tropical-Fruit Salad With Coconut Crunch 106

Green-Mojo Salmon 108 Grilled Balsamic Flank Steak With Peppers and Onions 107

Vanilla Cake With ChocolateGanache Buttercream 104

DESSERTS OTHER Banana-Split “Ice Cream” Cake 103

Caper-Tarragon Tartar Sauce 60

Jamaican Jerk Chicken 107

Chocolate Cake With Vanilla Buttercream 104

Caramel Sauce 104

Mushroom Tacos With CharredCorn Salsa recipe card

French Fruit Tart With Sour-Cream Custard 110

Raspberry Honey 67

Nashville-Style Hot Chicken 60 Pork Agrodolce With Fennel and White Beans recipe card Seafood in Fennel Broth 109

Lemon Simple Syrup 106 Semisweet Chocolate-Ganache Buttercream 104 Vanilla Swiss-Meringue Buttercream 104

Sheet-Pan Pancakes 25

MARTHA STEWART LIVING

103

The Workbook a pot of simmering water. Whisk until pale and thickened, about 2 minutes. Whisk in gelatin mix‑ ture until dissolved. Transfer mixture to a cool bowl.

2. Beat 21/2 cups cream with vanilla seeds on medium‑high speed to stiff peaks. Fold one third of whipped cream into gel‑ atin mixture, then fold gelatin mixture into remaining cream.

3. In a clean mixing bowl, beat

egg whites on medium‑high speed to soft peaks. Gradually add remaining 1/2 cup granulated sugar and beat to stiff peaks, 5 to 6 minutes. Fold into cream mixture. (You should have about 9 cups total.)

4. Line a 9‑by‑13‑inch baking

pan with plastic wrap, leaving a 4‑inch overhang on all sides.

Arrange 18 cookies on bottom of pan, slightly overlapping. Arrange bananas over wafers in a single layer. Spread 4 cups cream mixture on top. Arrange 12 more cookies on top of cream. Fold halved cherries into remaining cream, then spread over cookies. Arrange remaining 12 cookies on top.

Wrap in plastic and freeze at least 4 hours and up to 3 days.

5. Remove from freezer; invert

cake onto a platter, using plastic to pull out (if it’s sticking, rub sides and bottom of pan with a warm, moist kitchen towel to loosen). Remove plastic; if desired, trim cake edges. Drizzle with 1/2 cup caramel. Beat remaining 1 cup heavy cream with confec‑ tioners’ sugar on medium‑high speed to stiff peaks; dollop over cake. Sprinkle with chopped walnuts and whole cherries; serve immediately with remaining caramel on the side.

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 4 HR.

50 MIN. | SERVES: 16

Caramel Sauce 1 cup sugar

¼ teaspoon kosher salt 1/2 cup heavy cream 1/2 teaspoon pure vanilla extract 1. In a small saucepan, stir to‑

gether sugar, ¼ cup water, and salt. Heat over medium, gently stirring occasionally, until sugar has dissolved and syrup is clear.

104

JUNE 2019

2. Cook, without stirring, wash‑ ing down sides of pan with a wet pastry brush a few times to pre‑ vent crystals from forming, until syrup comes to a boil. Continue to cook, gently swirling pan occasionally, until syrup is dark amber, 8 to 10 minutes.

3. Remove caramel from heat; carefully pour in cream (it will bubble). Stir in vanilla until smooth. Let cool completely.

Sauce can be refrigerated in an airtight container up to 2 weeks; reheat in microwave or a small pot before serving. | TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: 1 CUP

ACTIVE TIME: 10 MIN.

Chocolate Cake with Vanilla Buttercream To make the chocolate curls, pop a semisweet chocolate bar (we like Ghirardelli) in the microwave on a plate to soften, 5 to 10 seconds. Then shave into curls with a vegetable peeler directly over the cake, or onto a parchment-lined baking sheet.

11/2 sticks unsalted butter, room temperature, plus more for pan

1/2 cup boiling water 1/3 cup natural cocoa powder 3 ounces semisweet chocolate, finely chopped ( 1/2 cup) 2 cups unbleached allpurpose flour 1 teaspoon baking powder

1/2 teaspoon baking soda 1 teaspoon kosher salt 11/2 cups sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 cup sour cream Vanilla Swiss-Meringue Buttercream (recipe follows) Chocolate curls, for serving (optional; see note, above) 1. Preheat oven to 350°. Butter a 9‑by‑13‑inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.

2. Beat butter with sugar on medium‑high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture.

Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.

3. Bake until a tester inserted in

center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely.

Cake can be made up to 1 day ahead and stored at room tem‑ perature, wrapped in plastic.

4. Spread buttercream evenly over

top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 10 MIN., PLUS COOLING | SERVES: 12 TO 16

Vanilla Swiss-Meringue Buttercream 3/4 cup sugar 3 large egg whites Pinch of salt Pinch of cream of tartar 2 sticks unsalted butter, room temperature, cut into tablespoons 1 teaspoon pure vanilla extract

this point; it will become per‑ fectly smooth again with contin‑ ued beating.) Beat in vanilla.

ACTIVE/TOTAL TIME: 30 MIN. MAKES: 3 CUPS

Vanilla Cake with Chocolate-Ganache Buttercream 11/2 sticks unsalted butter, room temperature, plus more for pan 11/2 cups sugar 2¼ teaspoons baking powder 11/2 teaspoons kosher salt 1 large egg plus 4 large yolks, room temperature Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 1 teaspoon pure vanilla extract 2¼ cups unbleached allpurpose flour

3/4 cup whole milk, room temperature Semisweet ChocolateGanache Buttercream (recipe follows) 1. Preheat oven to 350°. Butter a 9‑by‑13‑inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes.

Add egg and yolks, one at a time, beating to combine after each addi‑ tion and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternat‑ ing with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.

1. Combine sugar, egg whites,

2. Bake until a tester inserted in

and salt in a large heatproof mix‑ ing bowl. Set bowl over (but not in) a pot of simmering water and whisk until warm to the touch and sugar has dissolved, 2 to 3 min‑ utes (mixture should feel smooth between your fingers).

center comes out with a few moist crumbs, 35 to 40 minutes.

Transfer pan to a wire rack; let cool completely. Spread butter‑ cream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

2. Remove from heat; beat on

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 15 MIN., PLUS COOLING | SERVES: 16 TO 20

low speed until mixture is foamy.

Add cream of tartar; beat on medium‑high until stiff, glossy peaks form and mixture is cool, about 10 minutes.

3. Reduce speed to medium‑low;

add butter, 2 tablespoons at a time, beating to fully incorporate after each addition. (Don’t worry if buttercream appears curdled at

Semisweet ChocolateGanache Buttercream 8 ounces semisweet chocolate, finely chopped (13/4 cups)

3/4 cup heavy cream 1 tablespoon light corn syrup 11/2 sticks unsalted butter, room temperature, cut into pieces

1. Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.

2. Beat, gradually adding butter,

until all has been added and buttercream is silky and smooth.

Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more.

Use immediately.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 45 MIN.

MAKES: 3 CUPS

Lemon-Glazed Sheet Cake CAKE

10 tablespoons unsalted butter, room temperature, plus more for pan 11/3 cups sugar 11/2 teaspoons baking powder

¼ teaspoon baking soda 1¼ teaspoons kosher salt 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice 2 large eggs, room temperature 12/3 cups cake flour (not selfrising), such as Swans Down

1/2 cup whole milk, room temperature GLAZE

3/4 ¼ 1/2 11/2

cup sugar cup cornstarch teaspoon kosher salt teaspoons grated lemon zest, plus 2/3 cup fresh juice (from about 3 lemons)

4 large egg yolks 4 tablespoons unsalted butter, room temperature Candied lemon zest (for recipe, go to marthastewart .com/candiedzest), for serving (optional) 1. Cake: Preheat oven to 350°.

Butter a 9-by-13-inch baking pan. Beat butter with sugar, baking powder, baking soda, salt, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in lemon juice. Beat in flour in three additions, alternating with milk and beginning and ending with

MARTHA STEWART LIVING

105

The Workbook flour. Scrape batter into prepared pan, smoothing top with an off‑ set spatula.

2. Bake until a tester inserted in

center comes out with a few moist crumbs, 30 to 35 minutes.

Transfer pan to a wire rack; let cool completely.

3. Glaze: Combine sugar, corn‑

starch, salt, and lemon zest in a saucepan. Whisk in yolks, then 12/3 cups water, lemon juice, and butter. Bring to a boil over medium‑ high heat, whisking constantly, and cook, still whisking, 1 minute.

Strain through a fine‑mesh sieve into a heatproof bowl. Let stand 30 minutes, whisking occasionally.

4. Poke 20 holes in cake with a

skewer; pour glaze over top.

Refrigerate at least 2 hours and up to overnight. Decorate with candied zest. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR. 10

MIN., PLUS COOLING | SERVES: 12 TO 16

No-Bake Ricotta-Blueberry Cheesecake Keep this cake chilled until ready to serve.

1 box (11 ounces) vanillawafer cookies, such as Nabisco Nilla

2. Blend ricotta, cream cheese, confectioners’ sugar, zest, and 3 tablespoons lemon juice in clean food processor until very smooth. Transfer to a large bowl.

Beat cream on medium‑high speed to stiff peaks, then fold into ricotta mixture.

3. Dollop 21/2 cups cream mixture over crust; spread evenly to cover with an offset spatula. Top with 2 cups berries. Dollop with remain‑ ing cream mixture; spread to cover berries. Wrap in plastic and refrigerate at least 8 hours.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 8 HR. 30 MIN., PLUS COOLING | SERVES: 12 TO 16

THE POTLUCK PLAYBOOK PAGE 82

1 small pineapple, peeled, cored, and cut into 1-inchthick fingers

2. Bake, stirring a few times, until golden in places, 22 to 25 minutes.

Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.

Aperol Jasmine Spritz

24 ounces seltzer, chilled

1 large egg white

Rosemary sprigs and peeled lemon zest, for serving

2 tablespoons clover or orange-blossom honey

Frozen lemon wedges or ice, for serving

1 teaspoon grated Meyerlemon zest, plus 2 tablespoons fresh juice

In a pitcher, stir together syrup, gin, Aperol, and bitters. Cover and refrigerate up to 1 day, if desired. Just before serving, top with seltzer, add rosemary and lemon zest, and stir once to com‑ bine. Pour into glasses with frozen lemon wedges; serve.

ACTIVE/TOTAL TIME: 10 MIN. SERVES: 8 TO 10

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JUNE 2019

In a saucepan, combine sugar, lemon zest, and 1 cup water.

Bring to a boil over medium heat, stirring until sugar has dissolved.

Remove from heat; let cool com‑ pletely. Strain, discarding zest; stir in lemon juice. Cover and refrigerate in an airtight container until cold, at least 1 hour and up to 2 weeks.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 1 HR. 15 MIN., PLUS COOLING | MAKES: 2 CUPS

Kentucky Half-and-Half 2 cups Lemon Simple Syrup (see recipe, above), chilled 16 ounces bourbon, such as Maker’s Mark, chilled 16 ounces strong-brewed black tea, chilled Frozen lemon wedges or ice, mint sprigs, and maraschino cherries, such as Luxardo, for serving

Smoky Lemon Margarita

such as Peychaud’s or Angostura (optional)

or extract

Peeled zest of 4 lemons, plus 11/2 cups fresh juice

| TOTAL TIME: 45 MIN., PLUS COOLING | SERVES: 8 TO 10

¼ teaspoon aromatic bitters,

1/2 teaspoon pure vanilla paste

1 cup sugar

In a pitcher, stir together syrup, bourbon, and tea. Cover and refrigerate up to 1 day, if desired.

Serve in glasses with frozen lemon wedges, mint sprigs, and cherries.

6 ounces Aperol or Campari, chilled

Tropical-Fruit Salad With Coconut Crunch

Lemon Simple Syrup

3. Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely cov‑ ered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

12 ounces gin, chilled

1¼ cups heavy cream

cessor until finely ground. Add ¼ cup granulated sugar, ¼ tea‑ spoon salt, and butter; pulse until all crumbs are moist (you should have about 31/2 cups). Press mixture into the bottom of a 9‑by‑13‑inch baking pan; refrigerate while making filling.

1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers

2 cups Lemon Simple Syrup (recipe follows), chilled

1 tablespoon finely grated lemon zest, plus 4 tablespoons fresh juice (from 1 to 2 lemons)

1. Pulse cookies in a food pro‑

2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers

ACTIVE TIME: 20 MIN.

1 cup confectioners’ sugar

Fresh mint leaves, for serving (optional)

1 quart strawberries, halved lengthwise if large

white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.

16 ounces cream cheese

11/2 teaspoons cornstarch

coconut

medium‑high heat, combine 11/2 cups blueberries with 2 table‑ spoons water and remaining 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and ¼ teaspoon salt. Cook, stirring, until blueberries begin to burst, 2 to 3 minutes. Whisk together cornstarch and 2 tablespoons water; stir into blueberry mixture.

Bring to a boil, then cook 1 minute more. Remove from heat. Stir in 1 more cup berries; let cool com‑ pletely. Spoon berry mixture over chilled cake. Garnish with remain‑ ing 1/2 cup berries and mint leaves.

(Leftovers can be refrigerated, wrapped in plastic, up to 2 days.)

1 stick unsalted butter, melted

5 cups blueberries (from 3 pint containers)

2/3 cup unsweetened shredded

1. Preheat oven to 325˚. Whisk egg

granulated sugar

1 cup whole-milk ricotta

Pinch of kosher salt

4. In a small saucepan over

¼ cup plus 3 tablespoons 1/2 teaspoon kosher salt

1 tablespoon poppy seeds

ACTIVE/TOTAL TIME: 10 MIN. SERVES: 8 TO 10

For a version without smokiness, use silver tequila in place of mezcal.

2 cups Lemon Simple Syrup (see recipe, above), chilled 12 ounces mezcal, chilled 6 ounces orange liqueur, such as Cointreau, chilled Orange rounds, coarse sea salt or margarita salt, and frozen lemon wedges or ice, for serving

In a pitcher, stir together syrup, mezcal, and liqueur. Cover and refrigerate up to 1 day, if desired.

Run an orange round along the rim of each serving glass; dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher. Pour drinks into prepared glasses; serve with more orange rounds and frozen lemon wedges.

ACTIVE/TOTAL TIME: 10 MIN. SERVES: 8 TO 10

Herbaceous Hummus 2 containers (each 8 to 10 ounces) plain hummus

½ cup coarsely chopped fresh flat-leaf parsley or mint, or a combination

1/3 cup coarsely chopped shelled pistachios Extra-virgin olive oil, smoked sweet paprika, and flatbread crisps or crackers, for serving

Spoon hummus into the center of a rimmed plate or a wide, shallow serving bowl. Create a well in center with the back of a spoon; fill with herbs and pistachios.

Generously drizzle hummus with oil, sprinkle with paprika, and serve with flatbread crisps.

ACTIVE /TOTAL TIME: 15 MIN. SERVES: 8 TO 12

Creamy Artichoke Ranch 1 jar (12 ounces) marinated artichoke hearts 3 anchovy fillets in oil

1/3 cup lightly packed fresh flat-leaf parsley leaves 1 container (17.6 ounces) plain Greek yogurt (1¾ cups)

¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Flatbread crisps or crackers, for serving

Drain artichokes, reserving 3 tablespoons marinade. Pulse artichokes, reserved marinade, anchovies, and parsley in a food processor until finely chopped.

Add yogurt, oil, 2 teaspoons salt, and ¼ teaspoon pepper; pulse a few more times to evenly combine. Transfer to a serving bowl.

Drizzle with oil and serve with flatbread crisps.

ACTIVE/TOTAL TIME: 15 MIN. SERVES: 8 TO 10

Greek-Taverna Salad 1 small red onion, cut into a ½ -inch dice (1 cup)

¾ teaspoon dried oregano 2 tablespoons chopped fresh mint leaves

½ cup extra-virgin olive oil 2 pounds cocktail tomatoes, quartered (5 cups) 1 pound mini cucumbers (6 to 7), cut into 1-inch pieces (4 cups) 3 orange or yellow bell peppers, or a combination, stems, ribs, and seeds removed, cut into 1-inch pieces (5 cups) 6 ounces feta, crumbled (1 cup) 3 ounces peperoncini (¾ cup) 1. Soak onion in cold water 10

2. Remove chicken from refriger-

minutes; drain. Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife.

Transfer to a large bowl. Whisk in lemon juice, vinegar, mustard, sugar, oregano, mint, 2 teaspoons salt, and ¼ teaspoon pepper.

Slowly whisk in oil.

ator 1 hour before grilling. Preheat grill for direct and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating).

Brush grates with oil. Using tongs, remove chicken from bag. Grill over direct heat, turning occasionally, until charred all over, about 10 minutes. Move to indirect heat; cover grill and continue cooking, turning a few more times, until a thermometer inserted in thickest parts near (but not touching) bones registers 165˚, 15 to 18 minutes more. Serve warm or room temperature.

2. Add tomatoes, stirring to

fully coat in dressing. Top with cucumbers, bell peppers, feta, peperoncini, and onion. Cover and refrigerate up to 1 day. Toss to combine and evenly coat (or shake vigorously, if using a bowl with a resealable lid) just before serving.

ACTIVE/TOTAL TIME: 35 MIN. SERVES: 8 TO 10

A whole four-pound chicken, cut into eight pieces, can be used instead of legs.

2 tablespoons chopped fresh ginger (from a 2-inch piece) 4 cloves garlic, smashed and peeled 1 bunch scallions (about 8), trimmed and cut into 2-inch pieces 2 tablespoons vegetable oil, plus more for grill 3 tablespoons fresh thyme leaves 1 tablespoon smoked sweet paprika 1½ teaspoons ground cinnamon

¾ teaspoon ground cloves 1 teaspoon cayenne pepper

(from 1 small clove)

2 teaspoons ground allspice

2 tablespoons fresh lemon juice 2 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

¼ teaspoon sugar

ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 40 MIN., PLUS MARINATING | SERVES: 8

Jamaican Jerk Chicken

½ teaspoon minced garlic Kosher salt and freshly ground pepper

1. In a food processor, pulse ginger, garlic, scallions, and oil to a paste, scraping down sides of bowl as needed. Add thyme, paprika, cinnamon, cloves, cayenne, allspice, 2 tablespoons salt, and 1 teaspoon pepper; pulse several times until thoroughly combined. Transfer spice mixture to a large resealable bag. Add chicken to bag, remove excess air, and seal, massaging chicken with your hands until mixture is evenly distributed.

Refrigerate at least 12 hours and up to 2 days, massaging chicken a few more times.

Kosher salt and freshly ground pepper 8 whole chicken legs (about 4 pounds), patted dry and pierced to bone at approximately 1½-inch intervals with the tip of a paring knife

TEST-KITCHEN TIP

Tent meat with foil after grilling to keep it warm.

Then crumple the foil into a ball. Holding it with your tongs, use the ball to scrub the grill grates clean.

—Brought to you by Reynolds Wrap ®

Grilled Balsamic Flank Steak With Peppers and Onions This recipe can easily be doubled or tripled to feed a larger crowd. You can also serve the steak and vegetables in soft hoagie rolls, drizzled with more oil and balsamic vinegar.

1¼ to 1½ pounds flank steak, patted dry and pierced at approximately 1½ -inch intervals with the tines of a fork Kosher salt and freshly ground pepper

¼ cup balsamic vinegar

1 tablespoon Worcestershire sauce 2 teaspoons ground mustard 2 tablespoons light-brown sugar 1 tablespoon extra-virgin olive oil, plus more for grill 3 rosemary sprigs 1 large sweet onion, such as Vidalia, cut into scant ½ -inch-thick rounds 2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant ½ -inch-thick rounds Crusty bread, for serving (optional) 1. Generously season steak with

salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.

2. Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for directheat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125˚ for medium-rare, 8 to 12 minutes, depending on thickness.

Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side.

Thinly slice steak; serve with vegetables and bread.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 1 HR. 45

MIN., PLUS MARINATING | SERVES: 4 TO 6

Corn-and-Avocado Salad With Goddess Dressing 6 slices bacon (about 6 ounces), coarsely chopped 4 ears corn, husks and silk removed, snapped in half Kosher salt and freshly ground pepper MARTHA STEWART LIVING

107

The Workbook 4 scallions, trimmed and cut into 1-inch pieces

2 celery stalks, cut into a ¼-inch dice (1¼ cups)

½ small clove garlic

4 roasted piquillo peppers (from a 12-ounce jar), cut into a ¼-inch-dice (a scant ½ cup)

4 anchovy fillets in oil

½ cup packed fresh basil leaves ¼ cup mayonnaise ¼ cup sour cream 4 teaspoons distilled white vinegar 2 avocados, peeled, pitted, and cut into a ½ -inch dice 5 radishes, halved and thinly sliced (1 cup) 3 hearts of romaine, cut into bite-size pieces (12 cups)

1. Cook bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to paper towels.

Meanwhile, cook corn in a large pot of generously salted boiling water just until crisp-tender, about 2 minutes. Drain. When cool enough to handle, cut kernels from cobs; let cool completely.

2. In a food processor, pulse

scallions, garlic, anchovies, and basil until finely chopped. Add mayonnaise, sour cream, vinegar, 2 tablespoons water, 1½ teaspoons salt, and ¼ teaspoon pepper; purée until smooth. Transfer to a large bowl. Add avocados, stirring to fully coat in dressing.

Top with corn and radishes, then romaine and bacon. Cover and refrigerate up to 8 hours. Toss to combine and evenly coat in dressing (or shake vigorously, if using a bowl with a resealable lid) just before serving.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 8 TO 10

Mediterranean ThreeBean Salad ½ small red onion, cut into a ¼-inch dice ( ½ cup) 3 tablespoons red-wine vinegar

½ cup extra-virgin olive oil 2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper 1 can (15.5 ounces) white beans, such as cannellini, drained and rinsed 1 can (15.5 ounces) pink beans, drained and rinsed 10 ounces green beans, trimmed and cut into 1-inch pieces (2¼ cups)

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JUNE 2019

¾ cup chopped curly-leaf parsley

Soak onion in cold water 10 minutes; drain. Meanwhile, in a large bowl, whisk together vinegar, oil, oregano, and 2 teaspoons salt.

Add white, pink, and green beans, celery, onion, peppers, and parsley, stirring to evenly coat.

Season with salt and pepper and serve, or cover and refrigerate up to 2 days (return to room temperature before serving).

ACTIVE/TOTAL TIME: 25 MIN. SERVES: 8 TO 10

Dill, Potato, and Egg Salad 3 shallots, peeled and thinly sliced lengthwise (¾ cup) 2 tablespoons white balsamic vinegar 2 tablespoons fresh lemon juice 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper 2 tablespoons Dijon mustard

½ cup extra-virgin olive oil ½ cup sliced cornichons 2/3 cup lightly packed chopped fresh dill 4 hard-cooked eggs, peeled and coarsely chopped

1. In a large bowl, soak shallots in cold water 5 minutes; drain.

Toss with vinegar and lemon juice.

Let stand 15 minutes.

2. In a large pot, cover potatoes

by at least 2 inches of water; season generously with salt. Bring to a boil; cook until potatoes are easily pierced with the tip of a knife, 8 to 10 minutes. Meanwhile, stir mustard and oil into shallot mixture; season with salt and pepper. Drain potatoes; add to bowl while still warm, gently stirring until evenly coated in dressing. Let stand until no longer warm, about 1 hour, or cover and refrigerate up to 2 days. Before serving, gently fold in cornichons, dill, and eggs. | TOTAL TIME: 35 MIN., PLUS MARINATING | SERVES: 8 TO 10

ACTIVE TIME: 35 MIN.

Hold-the-Cabbage Slaw For faster prep, quarter the vegetables lengthwise and feed them through the tube of a food processor fitted with the julienne attachment.

3 tablespoons unfiltered apple-cider vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon sugar Kosher salt and freshly ground pepper 4 celery stalks, thinly sliced on the bias (2 cups), plus ¼ cup chopped leaves 1 fennel bulb, julienned (3 cups), plus ¼ cup chopped fronds 2 medium golden beets, peeled and julienned (2 cups) 2 tablespoons minced chives

1/3 cup lightly packed chopped fresh mint leaves

In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and ¼ teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.

Cook, stirring occasionally, until onion is translucent and carrots are crisp-tender, about 5 minutes.

Stir in ginger and coriander.

Cook until fragrant, about 1 minute more. Transfer to a large bowl; stir in preserved lemon, olives, and lemon juice.

2. Stir barley into onion mixture.

Stir in remaining 2 tablespoons oil; season with salt and pepper.

Let cool about 1 hour, or cover and refrigerate up to 2 days. Stir in cilantro; serve. | TOTAL TIME: 30 MIN., PLUS MARINATING | SERVES: 8 TO 10

ACTIVE TIME: 30 MIN.

Green-Mojo Salmon The sauce can be made up to a day in advance and refrigerated in an airtight container.

3 cloves garlic, smashed and peeled

¼ cup hulled raw sunflower seeds

½ teaspoon cumin seeds 3 limes, cut into scant ¼ -inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice

SERVES: 8 TO 10

2 oranges, cut into scant ¼-inch-thick rounds, plus 1 teaspoon grated zest and 3 tablespoons fresh juice

Moroccan Grain Salad

1 cup lightly packed cilantro sprigs

ACTIVE/TOTAL TIME: 35 MIN.

1¼ cups pearled barley Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 1½ cups chopped sweet onion, such as Vidalia 3 carrots, peeled and cut into a ¼-inch dice (1 cup) 2 teaspoons minced fresh ginger (from a 1-inch piece) 1¼ teaspoons coriander seeds 2 tablespoons diced preserved lemon

1/3 cup pitted and chopped oil-cured black olives 4 teaspoons fresh lemon juice

½ cup lightly packed chopped fresh cilantro 1. Cook barley in a large pot of generously salted boiling water until al dente, 25 to 28 minutes.

Drain; let cool 10 minutes. Meanwhile, heat a medium skillet over medium; swirl in 2 tablespoons oil. Add onion and carrots; season with salt and pepper.

1 jalapeño, halved lengthwise (ribs and seeds removed for less heat, if desired) Kosher salt

½ cup extra-virgin olive oil 2 to 3 pounds skin-on side of salmon, preferably wild Alaskan, patted dry

1. Heat a skillet over medium. Add

garlic and sunflower and cumin seeds; cook, shaking skillet frequently, until garlic is golden in places and cumin is fragrant, about 2 minutes. Transfer to a food processor; add citrus zests and juices, cilantro, jalapeño, and 1 teaspoon salt. Pulse until mixture has texture of a loose paste. Add oil and 2 tablespoons water; purée until smooth. Reserve half of mojo sauce (½ cup); generously season fish with salt and evenly coat in remaining mojo sauce.

2. Preheat grill for direct-heat

cooking. Arrange citrus rounds in a single layer on grill grates in an

oblong pattern slightly larger than fish. Place salmon atop citrus rounds, skin-side down. Cover grill; cook until fish turns opaque and is just cooked through, 10 to 15 minutes, depending on thickness. Transfer fish and grilled citrus rounds to a platter. Serve with reserved mojo sauce.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 8 TO 10

ALL IN GOOD TASTE PAGE 96

1. Preheat a wood-burning or regular oven to 500˚. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)

2. In a large ovenproof braiser pan or straight-sided skillet, combine oil, butter, chopped fennel, shallots, garlic, and 1 teaspoon salt. Roast (on pizza stone, if using) until vegetables sizzle and turn golden in places, 8 to 10 minutes. Stir in paprika, cumin, and coriander; roast 1 minute more. Add vermouth; roast until reduced slightly, about 2 minutes. Add clam stock and clams; cover and roast until clams open, about 5 minutes.

3. Transfer clams to a bowl, dis-

Seafood in Fennel Broth Any quick-cooking flaky white fish, such as cod, haddock, or snapper, can be used in lieu of striped bass.

2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 small fennel bulb, chopped (1½ cups), plus 1/3 cup fronds for serving (optional) 2 shallots, thinly sliced ( ½ cup) 2 cloves garlic, thinly sliced (1 tablespoon) Kosher salt 1½ teaspoons smoked sweet paprika 1½ teaspoons cumin seeds, crushed 1½ teaspoons coriander seeds, crushed

½ cup dry vermouth ½ cup clam stock, such as Bar Harbor 24 small clams, such as littleneck and Manila

¾ pound striped-bass fillet, cut into approximately 1½ -by-2-inch strips 1 pound large head-on shrimp, or ¾ pound large headless shrimp 1 can (15 ounces) white beans, such as cannellini, drained and rinsed 3 tablespoons fresh lemon juice Parsley leaves, for serving

carding any unopened ones; cover to keep warm. Gently stir fish, shrimp, and beans into pan; continue roasting, stirring once, until fish is just cooked through and shrimp are opaque, about 5 minutes more. Remove from oven.

Stir in lemon juice, return clams to pan, sprinkle with parsley and fennel fronds, and serve.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 6

Strawberry-Cucumber Gin-Elderflower Spritz This pretty-in-pink summer drink is like a Pimm’s cup with a French accent. The muddled fruit-and-gin mixture can be covered and refrigerated up to eight hours ahead.

12 strawberries, hulled and sliced (1¼ cups), plus whole berries for serving 12 thin cucumber slices, halved (¾ cup), plus whole rounds for serving 2 tablespoons superfine sugar 3 ounces fresh lemon juice 9 ounces gin, such as Citadelle, chilled 6 ounces St-Germain, chilled Club soda, chilled; and Peychaud’s bitters, for serving

Muddle sliced strawberries, halved cucumber slices, sugar, and lemon juice in the bottom of a pitcher until fruits break down and release most of their juices and sugar has dissolved. Stir in gin and St-Germain to combine.

Fill 6 glasses halfway with ice.

Divide fruit-and-gin mixture

evenly among glasses. Top each with 1 to 2 ounces club soda; stir once. Top each with a few dashes of bitters, whole strawberries, and cucumber rounds; serve immediately.

ACTIVE/TOTAL TIME: 15 MIN.

| SERVES: 6

Seeded Rosemary Fougasse ½ teaspoon active dry yeast (not rapid-rise) 2 teaspoons sugar

2/3 cup warm water (110˚) 1½ cups unbleached bread flour, plus more for dusting

¼ cup rye flour 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil, plus more for brushing 2 large egg yolks 1 tablespoon whole milk 1 tablespoon fresh rosemary leaves

slash in each dough until you reach 1½ inches from bottom.

Make 1½-inch-long diagonal slashes, about 1 inch apart, on each side of vertical slashes. Make ½-inch-long diagonal slashes along edges, if desired. Pull edges of each dough outward slightly to open slashes. Loosely cover; let stand in a warm place until doubled in volume, 30 to 40 minutes.

Whisk together egg yolks and milk. Brush doughs with egg wash; sprinkle evenly with rosemary, sesame and nigella seeds, and flaky salt.

3. Transfer 1 dough on parchment

to oven (on pizza stone, if using).

Bake until puffed and golden brown, 8 to 10 minutes. Repeat with second dough. Fougasse is best served the same day, but can be stored in an airtight container at room temperature up to 1 day.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 3 HR.

MAKES: TWO 13-BY-7-INCH FLATBREADS

2 teaspoons sesame seeds 1 teaspoon nigella seeds Flaky sea salt, such as Maldon 1. In a large bowl, sprinkle yeast and sugar over warm water; let stand until creamy, about 5 minutes. In another bowl, whisk together both flours and kosher salt. Add flour mixture and oil to yeast mixture, stirring until a wet, ragged dough forms. Transfer to a floured work surface; knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl lightly brushed with oil; loosely cover with a towel. Let stand in a warm place until doubled in volume, 1½ to 2 hours, or refrigerate up to 2 days.

2. Preheat a wood-burning or

regular oven to 500˚. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)

Punch down dough; divide in half.

Transfer each half to a sheet of parchment (at least 15 inches long) lightly dusted with flour.

Roll out each to an approximately 13-by-7-inch oval. With a baker’s blade or the tip of a knife, and starting 1½ inches below top of each oval, make a 10-inch vertical

Mixed-Olive Tapenade 3 anchovy fillets in oil, minced Kosher salt

1/3 cup extra-virgin olive oil 2 tablespoons capers, rinsed and drained 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small 2 cloves garlic, minced (2 teaspoons) 1 tablespoon fresh thyme leaves

Sprinkle anchovies with ½ teaspoon salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.

ACTIVE/TOTAL TIME: 15

MIN. | MAKES: 1 CUP

Thyme-Scented Roasted Tomatoes and Cheese 3 tablespoons extra-virgin olive oil 1½ pounds mixed small tomatoes, such as cocktail and cherry, bottoms slashed approximately ½ inch deep

MARTHA STEWART LIVING

109

The Workbook 5 thyme sprigs Flaky sea salt, such as Maldon 8 ounces double- or triplecream goat’s-and-cow’s-milkblend cheese, such as Nettle Meadow Kunik (available at nettlemeadow.com)

Preheat a wood-burning or regular oven to 500˚. (If using a regular oven, set rack in lowest position and line with a pizza stone or metal baking sheet.)

Combine oil, tomatoes, and thyme in a large ovenproof skillet. Roast (on pizza stone, if using) until tomatoes brown in places and release their juices, 25 to 30 minutes. Season with salt. Add cheese to skillet; return to oven and roast just until warmed through and very soft, about 5 minutes more. Serve immediately with fougasse and tapenade.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 6

French Fruit Tart With Sour-Cream Custard CRUST

1¾ cups unbleached all-purpose flour, plus more for dusting 2 tablespoons sugar

¾ teaspoon kosher salt 1 stick cold unsalted butter, cut into ½ -inch cubes 2 cold large egg yolks 2 to 3 tablespoons ice-cold water 2½ ounces white chocolate, melted CUSTARD

1/3 ¼ ½ 1¾

cup sugar cup cornstarch teaspoon kosher salt cups whole milk

4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla paste or extract 1 cup sour cream (8 ounces) TOPPING

1/3 cup apricot jam 3 cups mixed berries, such as raspberries, blackberries, blueberries, and currants 1. Crust: Pulse flour, sugar, and

salt in a food processor to combine.

Add butter; pulse until pea-size lumps remain. Stir together yolks and 2 tablespoons ice-cold water;

110

JUNE 2019

drizzle over flour mixture, pulsing just until dough holds together when pressed between your fingers. (If still too dry and crumbly, add more water, 1 teaspoon at a time.) Form into a disk and wrap tightly in plastic; chill until firm, at least 1 hour and up to 1 day, or freeze up to 1 month.

CREATIVE CANVAS PAGE 90

2. Preheat oven to 350˚. On a

lightly floured surface, roll out dough to an approximately 12inch round. Transfer to a 9-inch round fluted tart pan, gently pressing dough into edges. Run a rolling pin over top of pan to remove excess dough (patch any tears with dough scraps, if necessary). Line dough with parchment and fill with pie weights, dried beans, or uncooked rice.

3. Bake until crust is dry, 40 to

45 minutes. Remove weights and parchment; return to oven and bake until golden and crisp, about 15 minutes more. Transfer to a wire rack; let cool completely.

Brush bottom and sides evenly with chocolate; refrigerate until set, about 10 minutes.

4. Custard: Meanwhile, whisk

together sugar, cornstarch, and salt in a saucepan. Add milk and egg yolks; whisk until smooth.

Add butter; cook over medium heat, whisking occasionally, until mixture comes to a boil. Continue to cook, whisking, until mixture has the texture of thick pudding, 1 to 2 minutes. Remove from heat; whisk in vanilla. Strain mixture through a fine-mesh sieve into a bowl; cover surface with plastic wrap. Let cool completely. Whisk in sour cream until combined; transfer to crust and refrigerate until custard is set, at least 1 hour or, loosely covered, up to 1 day.

| TOTAL TIME: 3 HR. 45 MIN., PLUS COOLING | MAKES: ONE 9-INCH ROUND TART ACTIVE TIME: 40 MIN.

3. Fold edges of smaller rectangle under about ¼ inch, and press with iron to set crease. Place pocket 1½ inches from side of place mat and center it vertically. Sew around sides and bottom of pocket, about ⅛ inch from its edge, to secure to place mat.

SOURCES

HOW-TO

Waxed-Canvas Coffee Table

Fairfield Textile army duck with Martexin Original Wax, 10.10 oz., in Natural and Slicker Yellow, $17 a yd., fairfieldfabrics.com.

SUPPLIES Waxed canvas, cut 2 inches wider than tabletop on all sides Staple gun Awl, upholstery tacks, and rubber mallet or small tack hammer (optional) 1. A side at a time, fold canvas over table edge, using 1 staple in center to secure each side underneath.

2. Continue to add 1 staple at a time on opposite sides of table, spaced about 1 inch apart, keeping canvas evenly stretched as you go. Stop within a couple of inches of each corner.

3. At each corner, staple one side close to corner. Fold around corner and tuck inside canvas on other side, making a 45-degree angle. Fold and staple neatly in line with corner.

4. Add upholstery tacks, if desired: Measure and mark with a pencil for even spacing (ours are about 3 inches apart on centers); prepoke holes with awl. Insert tacks; gently hammer in using mallet.

SOURCES Fairfield Textile army duck with Martexin Original Wax, 10.10 oz., in Natural, $17 a yd., fairfieldfabrics.com.

5. Topping: In a small saucepan

or a microwave, warm apricot jam with 2 teaspoons water just until melted (if jam is chunky, strain through a sieve). Drizzle over berries; gently stir to evenly coat.

Spoon mixture over custard; serve.

2. Gently pull threads at edges of larger rectangle to fray them.

HOW-TO

Waxed-Canvas Place Mat SUPPLIES Waxed canvas, in 2 contrasting colors Clothing iron Sewing supplies Sewing machine (optional) 1. Cut canvas for place mat into a 18 ¾ -by-13-inch rectangle.

Cut canvas for pocket into a 7 ½ by-6¼ -inch rectangle.

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MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/August

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