Martha - September 2019

MARTHA STEWART

LET’S GET COOKING Easy, delicious meals for every day of the week

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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3

4

5

6

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Go for a hike with Jude and Truman

LABOR DAY

Cousin Connie’s and nephew Morgan’s birthdays

Refill bird feeders

Place final fall bulb order

Friend Dan Hinkley’s birthday

Speak at Garden Study Weekend IX Symposium at Hollister House Garden, in Washington, Connecticut

Cardio and core

Weight training

Host barbecue for family and friends

Weight training

Yoga

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9

10

11

12

13

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Harvest and preserve tomatoes

Prune hornbeam hedges

Early-morning swim

Gather and save seedpods in flower garden

Aerate lawn

Cook Peruvian-style roast chicken and potatoes (see page 85)

Swim with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

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16

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19

20

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Make stuffed cabbage (see page 21)

Plant parsley, cilantro, chervil, and spinach in cold frames for winter

Pick basil and make pesto

Bring fresh eggs to the office

Brother-in-law Randy’s birthday

Attend Greenwich Wine & Food Festival opening-night gala, in Connecticut

Present award to Charlie and Kathleen Marder at LongHouse Reserve, in East Hampton, New York

Weight training

Yoga

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Pick golden raspberries with Jude and Truman

FIRST DAY OF AUTUMN

Appear at Elevate Tech festival in Toronto

Harvest apples; make cider, applesauce, and pies Weight training

Cardio and core

Weight training

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26

27

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Makeup artist Daisy Toye’s birthday

Speak at Living Legends event at Carnegie Hall in New York City

Alexis’s birthday

Winterize Skylands terrace

Speak at Inforum in New Orleans

Dinner with Alexis, Jude, Truman, and Kevin Weight training

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ROSH HASHANAH BEGINS AT SUNDOWN Weight training

“I wanted to grow dahlias ever since I was a child and first saw them in our neighbor’s garden in Nutley, New Jersey. Now I plant them every year.

To cut stems for arrangements, choose blooms that are fully open. They tend to last longest in a vase.” —Martha

Let’s keep in touch!

4

SEPTEMBER 2019

IAN M C KINNELL/GET T Y IMAGES

29

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SEPTEMBER 2019

Contents 82 PLAYING

CHICKEN

As these recipes prove, America’s go-to poultry has deeply delicious potential.

88 WEST WORLD

At first glance, a secret garden of rare towering cacti and giant succulents seems a desert mirage—but it’s bristling with life at Stanford University.

92 BITE CLUB

Martha’s latest book features incredible cookies for all occasions. Take a sneak peek, and get ready to crumble.

GENTL + HYERS (MEADOW); MARCUS NILSSON (SOUP)

106 BUILT TO LAST

Eleven ways to transform everyday hardware-store goods into chic home dècor, no handyman required.

98

Hues by Hand A textile artist who makes breathtaking dyes from plants and flowers shares the method to her magic.

MARTHA STEWART LIVING

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SEPTEMBER 2019

Contents

23 GOOD THINGS

Pick of the Patch 19 Our founder is crazy about cabbage.

Try her recipes and you will be, too.

23 Stellar storage for your entryway, head-turning DIY headboards, fruit “sushi” for budding foodies, and more.

60

EVERYDAY FOOD Make Ahead: A Fresh Routine 69 So long, sad salad! These zesty lunch combos are anything but expected.

Confident Cook: Polar Express 72 Flavor-packed meals you can pop in the freezer—and heat up in a flash.

GOOD LIVING The Well-Kept Home: Photo Finishes 35 How to turn personal snapshots into artful displays.

American Made: Life of Brine 40 A Berkeley, California, potter crafts sleek, state-of-the-art fermentation jars.

Tastemaker: The Funny Girl 42 InStyle editor Laura Brown shares her all-time favorites.

Change Makers: Fashion Goals 48 As the clothing industry gets serious about sustainability, these designers are leading the charge.

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SEPTEMBER 2019

Beauty: Even Better 52 Smart skin-care solutions for end-ofsummer dark spots and blemishes.

Counter Intelligence: Amplify Yourself 57 The best mascaras, plus a new (and blue) skin-soothing ingredient.

Health & Wellness: The Buddy System 60 Research shows that friendships can prevent disease and depression.

Call your bestie, stat.

Ask Martha 64 All your pressing questions answered.

Well Equipped: Stove-Top Stars 74 The cooking pans our food editors swear by and a shout-out to an all-American condiment.

What’s for Dinner?

Up Your Grain 76 Supercharge supper with bulgur, barley, and quinoa.

Sweets: Warm Wishes 78 A Rosh Hashanah dessert that brings out the best in apples, honey, and challah.

Departments

Martha’s Month 4 Editor’s Letter 12 Out & About 14 The Workbook 112 Recipe Index 112 Collecting 120

| ON THE COVER |

Not your basic bird: This chicken roasts on a bed of root vegetables, shallots, and lemons. See page 114 for the recipe, and for more chicken dishes, page 82.

Photograph by Marcus Nilsson. Styling by Tanya Graff.

KIRSTEN FR ANCIS (STOR AGE CABINETS); PETER ARDITO (LIPSTICK); LIZA HALL (FRIENDS); JUSTIN WALKER (DESSERT)

FROM MARTHA

78

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of ideas that I’m inspired by this month.

1

Bake Night

No one is more excited than I am for Martha’s latest book, Cookie Perfection.

Get a sneak peek now (page 92), and grab a copy next month.

THE SECRET TO a good routine—one that feels anything

2

3

“Built to Last” dives deep into the aisles of a favorite place: the hardware store.

See these clever and stylish home solutions. Page 106.

New lunch ideas will come in handy this month, as will a good box for my son. This one gives 15 meals to kids in need ($48, feedprojects.com).

4

Change Maker highlights the fashion designers and clothing brands that are taking serious steps to be cool and ecoconscious. Page 48.

5

We know chicken is a go-to for protein. This feature offers unique ways to enjoy it—and prepare it perfectly every time. Page 82.

MORE LIVING TO LOVE

Elizabeth Graves, Editor in Chief @ebgraves

elizabeth@marthastewart.com

For subscription inquiries, call 800-999-6518.

12

SEPTEMBER 2019

Starting with this issue, you can access additional Living content right on your phone when you see a smart code. No app necessary, just hover your smartphone over the icon—and voilà! You can get a recipe, how-to, video, and more. This one (left) will take you to our Instagram feed for ideas from the editors.

PORTRAIT BY LIZ BANFIELD

LENNART WEIBULL (COOKIES, HARDWARE), COURTESY OF FEED (LUNCH BOX), PETER ARDITO (JEANS), MARCUS NILSSON (CHICKEN)

but routine—is to mix it up. And that’s exactly what my family began doing on a random Tuesday evening about a year ago. It was a school/work night that was feeling like a beginning-of-the-week slog, and retreating to different rooms (or screens) postdinner seemed imminent. But on a lark, I pulled Martha’s Cookies book off the shelf and said, “Let’s bake something!”

My son James was excited by the declaration alone— probably because it sounded vaguely like a science experiment to his then four-year old self. We settled on Snickerdoodles, and somewhere between measuring flour, the whir of the KitchenAid, the magic of the oven, and tasting our soft, chewy treat; family Bake Night was born. Since then, we’ve whipped up so many recipes from that book—and others. But what I didn’t expect to happen has been the most rewarding: Tuesday evenings are as fun as Saturday afternoons, and we look forward to them in the same way. I’ve watched James learn how to level a cup of flour, sprinkle and decorate with glee, and even be mindful about raw eggs. (My husband’s warning, “Let’s not invite Sam and Ella [aka salmonella] to this party,” still elicits laughs.) What’s more, the neighborhood kids often join, and we’ve come to know who loves classic sugar cookies and who can’t resist a triple-chocolate bar.

Upcoming birthday or bake sale? We’ve got you.

In the spirit of September, this issue is filled with ideas for refreshing your life—from the way you eat to how you live. I hope you enjoy it, and find inspiration to mix up your routines!

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO STRIDE INTO FALL

EPIC READS

Good as Gold When sunflowers unfurl their resplendent faces, it’s easy to see why Van Gogh immortalized them on canvas.

Take them in en masse at these places.

Bibliophiles and screen-scrollers alike will get a back-to-school buzz when they step into one of these soaring libraries. At the 19th-century George Peabody Library, in Baltimore, five stories of cast-iron balconies guide your eyes toward a skylight that hovers 61 feet above the ground (peabodyevents.library.jhu.edu).

Here, three more book meccas that are stunning beyond words.

ANN ARBOR, MICHIGAN A study haven for University of Michigan law students, the neo-Gothic William W. Cook Legal Research Library draws visitors to marvel at its cathedral ceilings and intricate stained glass. law.umich.edu

SAN MARINO, CALIFORNIA Celebrate the centennial of the Huntington Library, Art Collections, and Botanical Gardens at an exhibit honoring the year 1919, including suffragist pamphlets and one of the first photos of Halley’s Comet. huntington.org

NEW HAVEN, CONNECTICUT Inspect ancient Egyptian artifacts at the Beinecke Rare Book & Manuscript Library, amid the glow created by its semitranslucent marble walls. beinecke.library.yale.edu

| SECRET SOURCE |

CW Pencil Enterprise “I always looked forward to school-supply shopping when I was a kid.

Visiting this pencil store, which has a rainbow of options, is equally satisfying for a grown-up.”

—Living home editor Lorna Aragon | ON OUR BOOKSHELF |

Recipe developer Adeena Sussman has real range—she’s cowritten 11 cookbooks with the likes of Chrissy Teigen, Sprinkles’ Candace Nelson, and David Burtka. But Israeli food is her specialty. Her debut solo act, Sababa (Avery), translates as “everything is awesome,” and its dishes, like honey-harissa chicken thighs, live up to the hype. Painterly dots and dashes are textile designer Rebecca Atwood’s calling cards; however, her palettes are equally striking. Living With Color (Clarkson Potter) is a primer on using soft shades like lemon butter and dune grass at home. Téa Obreht whisks you out west in Inland (Random House), a thrill ride of a novel in which the lives of a man and woman (and a few surprising animals) collide in desert pockets of the post–Civil War frontier.

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SEPTEMBER 2019

Custom pencils, from $1.25 each, cwpencils.com.

Burnside Farms Snip your own stems for $1.50 apiece at this Nokesville, Virginia, farm, and spread out a picnic in its shady area. burnsidefarms.com

Kruger’s Farm Mix things up at the Portland, Oregon, site, where 20 robust rows include the fluffy-petaled ‘Teddy Bear’ variety. krugersfarm.com

Leatherberry Acres After wading through an ocean of blooms, play with miniature goats at the Baraboo, Wisconsin, farm’s petting zoo. leatherberryacres.com

Wild Berry Farm In this Sadler, Texas, field, you can see the sky-high ‘Peredovik’ variety (they can reach six feet tall) and pick tomatoes at the height of ripeness, too. txberry.com

COURTESY OF THE SHERIDAN LIBR ARIES, JOHNS HOPKINS UNIVERSIT Y (LIBR ARY); COURTESY OF PUBLISHERS (BOOKS); PETER ARDITO (PENCILS)

| WHY NOT? |

| ON THE ROAD |

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Claire Sullivan Editorial Assistant Erica Sloan

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford DIGITAL Executive Editor Jennifer Cress Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editor Alexandra Churchill Associate Food Editor Kelly Vaughan Associate Editor Zee Krstic Social Media Manager Christina Park

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Design Production Manager Judy Glasser Art/Photo Assistant Madeline Warshaw ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi

PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia CONTRIBUTORS Eleni N. Gage, Melañio Gomez, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

MARTHA STEWART BRAND MANAGEMENT MARQUEE BRANDS President Michael DeVirgilio Chief Operating Officer Cory Baker President, Home Division Carolyn D’Angelo EVP, Executive Director of Design Kevin Sharkey SVP, Marketing Stella Cicarone

ADVERTISING SALES NEW YORK Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Deborah Maresca, Taylor Theiss Sales Assistant Heather Molzon MIDWEST Integrated Sales Directors Brad Moore, Meaka Werner Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Sales Director Christina Farrington Executive Assistant Jill O’Toole

INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales & Marketing Coordinator Kelcy Carlson

VP, GROUP PUBLISHER Daren Mazzucca

PRODUCTION, CIRCULATION & FINANCE Production Director John Beard Production Manager Julee Evans Production Traffic Supervisor Mariah McCall Director of Quality Joseph Kohler Color Quality Analyst Jill Hundahl Prepress Desktop Specialist Don Atkinson Consumer Marketing Manager Jennifer Watson Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Zena Norbont General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP President, Meredith Magazines Doug Olson President, Chief Digital Officer Catherine Levine President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Corporate Sales Brian Kightlinger Direct Media Patti Follo Research Solutions Britta Cleveland Strategic Sourcing, Newsstand, Production Chuck Howell Digital Sales Marla Newman Product & Technology Justin Law VICE PRESIDENTS Finance Chris Susil Business Planning & Analysis Rob Silverstone Consumer Marketing Steve Crowe Shopper Marketing Carol Campbell Brand Licensing Steve Grune Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

MEREDITH CORPORATION President & Chief Executive Officer Tom Harty Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser President, Meredith Local Media Group Patrick McCreery Senior Vice President, Human Resources Dina Nathanson Chairman Stephen M. Lacy Vice Chairman Mell Meredith Frazier

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2019 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith.com.

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From MARTHA TEACH AND INSPIRE

LIVELY LEAVES Cabbage is a member of the Brassica genus, which also includes broccoli, cauliflower, and kale.

This head of the Savoy-style ‘Famosa’ is one of many in Martha’s garden.

Pick of the Patch

Martha grew up enjoying cabbage in the classic Polish dishes her mother and grandmothers cooked; now she grows about a dozen varieties of the vegetable on her farm. On the following pages, she reminisces about those treasured family recipes, and shares some new favorites, conjured in her own kitchen.

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

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A BOLD BOUNTY To harvest a ‘Red Dragon’ cabbage, Martha cut the stem above the first layer of outer leaves with a sharp knife. She grows a mix of Asian, Savoy, green, and red varieties, including ‘Bilko’, ‘Caraflex’, ‘Deadon’ (right), and ‘Red Dragon’ (below), in rich soil that’s kept evenly moist.

C

as we called it growing up, played a memorable role in our family meals in Nutley, New Jersey. My grandmothers, who both emigrated from Poland in the early 20th century, brought their cherished recipes with them, and Mom added her own as she became a better and better cook. The six of us Kostyra children devoured these eastern European dishes, like Mom’s cabbage pierogi (our favorite!), cabbage soup, buckwheat-stuffed gołąbki (aka cabbage rolls), homemade sauerkraut, sautéed or braised cabbage (made from both red and green varieties), and of course, the creamy, vinegary slaws she made for our big family picnics.

Our vegetable plot in Nutley always had large, hard white cabbages—Mom’s pick for pierogi—and the plain green ones she used for her gołąbki. When I started my own garden, I planted a range of different kinds to try in the kitchen. For instance, I found that large, flower-like Savoys are perfect for stuffed cabbage—not to make traditional rolls, but to layer whole leaves

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SEPTEMBER 2019

ABBAGE, OR KAPUSTA,

over the filling to re-create a head of cabbage. This is a beautiful way to elevate a peasant meal to an elegant entrée. (See this dish, and a few others I love, on the next page.)

Every winter, I look through catalogs from companies like Johnny’s Selected Seeds and Baker Creek Heirloom Seeds to find unusual hybrids to cultivate. I start the seeds indoors as individual plants, and then move them to the garden after the last frost in May. Like other vegetables in the Brassica genus, cabbages are easy to grow and healthy for us. They’re a good source of cholesterol-lowering fiber, and contain antioxidants and a range of B vitamins, as well as vitamins C and K. I hope you will join me on the cruciferous bandwagon, and try these delicious recipes. I promise you’ll like them!

Whole Stuffed Cabbage In this modern take on the eastern European comfort food, leaves of Savoy cabbage turn buttery and tender when braised, and ground turkey replaces beef.

For recipes, see page 112.

Cabbage-andBacon Sandwich Minestrone With Cabbage and Anelli

MARCUS NILSSON (FOOD)

A vibrant vegetarian soup showcases Martha’s late-summer bumper crop of tomatoes, butternut squash, and sweet potatoes.

KEEP UP WITH MARTHA! Simply hover your phone over this smart code to see what she’s up to on Instagram.

Sweet, lightly sautéed cabbage complements crisp, salty bacon and a smear of mayonnaise.

Shredded Cabbage With Ginger Vinaigrette An Asian twist on classic coleslaw, this bright salad combines red and green varieties and gets its tang from yuzuinfused rice-wine vinegar, a generous squeeze of lime, and freshly grated ginger.

MARTHA STEWART LIVING

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CLUTTER CONTROL |

CLASS ACT Fall brings the heady promise of new beginnings: blank notebooks, pristine backpacks, and best of all, your very own locker to decorate. These customizable wooden cabinets bring that spirit home, and will keep your entry organized well past September. Turn the page for ideas to trick them out, stick-on mirrors and teen-heartthrob photos optional.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY KIRSTEN FRANCIS

MARTHA STEWART LIVING

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| PROVISIONS |

Bento Beauties

The Instagram sensation that is candy sushi may be a kid’s dream snack, but those sashimi stand-ins pack a lot of sugar. Our healthier take swaps in coconut-rice “nigiri” for the crispy-rice-cereal-bar base, and gets topped with apricot jam, sliced fruit, and toasted coconut rather than gummy candy. Set out the fixings for your little maki masters to assemble, and turn school lunch into show-and-tell. See page 113 for the recipe.

1 2 3

CUSTOM CABINET HOW-TO

MAKE IT YOURS Our entryway console is built from two unfinished wood cabinets, which we painted a soft green. We added wooden legs to elevate the pieces and make room underneath for more storage; you can also mount the cabinets on the wall or stack them.

OPTIMIZE SPACE Stick self-adhesive metal hooks inside the doors, and adjust the shelves (each cabinet comes with two).

ASSIGN THEM Designate a cubby for everyone in your household— even your pets. Reserve one for mail and general use.

THE DETAILS: IKEA Ivar cabinets, from $70 each, ikea.com. Benjamin Moore paint, in Southfield Green, benjaminmoore.com.

Waddell Square Parsons wood table legs, $3.50 for 6" leg, homedepot.com. Previous page: Tipping Point limited-edition art

by Kara Kosaka, in Muted Rose, $198, minted.com. Michele Varian white stoneware sculptural vase 64, $400, michelevarian.com.

Made Goods Breck box, in Large, $600, jungleeny.com. Iittala Nappula candle holders, $86 for a set of 2, iittala.com.

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SEPTEMBER 2019

Don’t stop at raincoats.

Storm-busting fabric wax helps shoes and bags deflect water, too.

| THE FIND |

Hay Day You’ll love it because moths hate it: Vetiver is a South Asian grass with the pleasant, earthy aroma of an uncut meadow. Tuck a bundle into a linen sachet and put it in a drawer, or slip it over a hanger in your coat closet to welcome guests and repel pests.

THE DETAILS: Gungun high-top casual strap canvas sneakers, in Yellow, from $17; and Falari classic adjustable baseball hat, in Dark Green, $9, amazon .com. Westford Mill canvas accessory case, in Navy, from $4.50, universal textiles.com. Army Navy Military Mussette canvas bag, in Olive Drab, $16, armynavyshop.com.

THE DETAILS: Chrysopogon zizanioides (vetiver) roots, $8.25 for 2 oz., southsidenaturals.etsy.com.

| INSTANT UPGRADE |

PETER ARDITO (SACHET, WAX)

Here’s the Rub A vetiver sachet will last for years in a bureau or closet.

Dampen the root to revive the scent, let dry in open air, and cinch it back inside.

In her waxed-canvas field jacket, Duchess Kate is sporty yet impossibly posh. Give your gear the same weatherproof polish with a few swipes of a fabricwax bar. Anything made mostly of cotton or another natural fiber is fair game. Work the bar into a small, inconspicuous area to test it: The material will turn slightly darker and shinier. All good? Keep scrubbing, getting into seams with the bar’s corners and pressing it in with your fingers. “The wax gives material a vintage, lived-in look,” says Living editor at large Naomi deMañana. Let it cure for 24 to 72 hours—then keep dry and carry on.

Otter Wax heavy-duty fabric wax regular bar, from $13, otterwax.com.

MARTHA STEWART LIVING

25

Lay on the Charms

One special pendant hints at a chapter of your story; several layered together tell the whole fascinating thing. Simply slip pendants and vintage charms onto chains of varying lengths (see below).

You can use necklaces you already own, or find pieces at sites like chaingallery. com. Compose a lyrical look that namechecks things with personal meaning: family members’ initials, souvenirs like an Egyptian pyramid, or an ode to your favorite hobby. Many cost under $30, so go ahead: Express yourself to the fullest.

Choker (15" to 17") Princess (17" to 19")

Matinée (20" to 24")

VintageJewelrySupplies .com antique gold tusk casting, 37 mm, $2.50, vintagejewelrysupplies .com. Rhonda Lynne Jewelry 14-karat-gold B charm, $65, rhonda lynnejewelry.etsy.com.

Vintage 18-karat gold pyramid charm, $152; and Rembrandt Charms corkscrew charm, from $50; and snake charm, from $16.50, timeless charms.com. Mojo Supply Co. 24-karat-goldplated freshwater-pearl teardrop pendant, $15, mojosupplyco.etsy.com.

Opera (28" to 37")

1. Mojo Supply Co. Georgina moon pendant, $8; and fluorite horn pendant, $9, mojosupplyco .etsy.com.

2. Find great vintage styles at Bison Bullion, bisonbullion.etsy.com; Jan Palombo Design, janpalombodesign.etsy .com; and Pamela’s Pearls, pamelasestate jewelry.etsy.com.

3. Rembrandt Charms tulip charm, from $26; and horseshoe charm, from $22, timeless charms.com.

4. King Jewelry Supplies 24-karat-gold M, L, and E charms, $1 each, kjewelrymetal.etsy.com.

Rhonda Lynne Jewelry 14-karat-gold S charm, $65, rhondalynnejewelry .etsy.com.

3. SYMBOLS

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SEPTEMBER 2019

4. LETTERS

PHOTOGR APH BY PETER ARDITO (CHARMS); ILLUSTR ATION BY BROWN BIRD DESIGN; R AQUEL ALLEGR A GOLDEN SUN CHARMEUSE LOW-BACK TANK, $385, R AQUEL ALLEGR A .COM

| DIY STYLE |

CHOCOLATE BLENDER FROSTING Blend 2 cups sugar, a 14ounce can of evaporated milk (1½ cups), and 8 ounces melted and cooled unsweetened chocolate until smooth and thickened, about 1 minute.

(The blender’s sound will change when the frosting reaches the right consistency.) Transfer to an airtight container; let stand at room temperature until thickened slightly, about 1 hour. Refrigerate for up to 3 days (bring to room temperature before using). Makes about 3 cups, enough for a 9-inch layer cake.

| CELEBRATE |

Party Animals

The birthday boy is begging for a cake topped with his beloved prehistoric creatures (or zoo pals or superheroes). You want one that will delight taste buds young and old. Our party-pleasing compromise: Grab a handful of birthday-candle holders and some prized figurines: protoceratopses, sharks, unicorns. Snip the spikes off the bottom of the holders, glue the bases to the tops of the toys, and insert candles. Arrange them on a cake iced with our fudgy three-ingredient frosting, and make everyone’s wishes come true.

THE DETAILS: Darice plastic creatures, $7.25 for 14, amazon.com. Meri Meri bright party candles with holders, $10 for 24, merimeri.com.

| TEST-KITCHEN TRICK |

Dairy Made Old MacDonald might have a farm, but if you have a multicooker, you can whip up ultrafresh yogurt without a single cow. A half-cup of the store-bought kind serves as a starter for an eight-cup batch that cooks overnight. Divvy it up into reusable glass jars for a week’s worth of breakfasts or snacks you can top off any way you like.

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SEPTEMBER 2019

MULTICOOKER YOGURT Pour ½ gallon whole or 2 percent milk into the bowl of a multicooker.

Secure lid; press “yogurt” setting until display reads “boil.” Once cycle is complete, remove bowl from cooker; let cool until a thermometer reads 115°, about 1 hour. Transfer 1 cup to a small bowl; whisk in ½ cup cultured yogurt. Return mixture to cooker bowl; return to cooker. Secure lid; press “yogurt” setting until display reads “normal.” Set timer for 10 hours. Once cycle is complete, stir mixture, then spoon into airtight containers. Let cool completely, then refrigerate for up to 2 weeks.

THE HEIGHT OF STYLE For presidential-suite proportions, hang your drapery panels so that they skim the floor and extend two inches wider than the bed on both sides. Ours are 66 inches long, but standard 63- or 84inch ones work, too—just mount the rods accordingly.

THE DETAILS: Schumacher Citrus Garden indooroutdoor fabric, in Primary, fschumacher .com. Crate&Barrel Room Darkening curtain rods, from $50 each, crateand barrel.com. World Market Honey rattan daybeds, $550 each, worldmarket .com. Serena & Lily Oxford Stripe sheet sets, in Midnight Twin, $198 each, serenaandlily.com.

Crate&Barrel Fontaine cotton quilts, in Mustard Yellow Full/Queen, $170 each, crateandbarrel .com. Jayson Home Drum and Senofo carved stools, $695 each, jayson home.com. Sargadelos Bird bud vase, $32, store .moma.org.

ABOVE AND BEYOND If you have extra fabric, use it to upholster an accent chair or stitch up a few decorative pillows.

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SEPTEMBER 2019

| DIY DÉCOR |

Curtain Call

Take a guest room from generic to genteel with this easy but impactful headboard idea, which draws inspiration from medieval tapestries. Hang fabric drapes (ready-made or DIY in a print you love) behind the beds from basic steel curtain rods, which are adjustable and quick to install with brackets.

They’ll jut out from the wall just so, giving any bed frame a four-star finishing touch—and your visitors a dreamy place to sleep.

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A carafe for family brunch.

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(Congrats!)

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THE DETAILS: Artifact Uprising prints in gallery frames, 30" by 40", in Walnut, $329 each, artifactuprising.com.

West Elm Midcentury media console, 96', in Acorn, $1,699, westelm.com. Noguchi Akari Model 20N table lamp, $400, shop.noguchi.org.

IDEA NO.

1

Split a horizontal photograph of a landscape into three panels, a format called a triptych, to turn a big, blank wall into a sweeping panorama.

Pro Tip A successful triptych has seamless continuity, says Artifact Uprising design director Barrett Brynestad. When you crop the image, factor in the space between frames, so your hills (or waves, or buildings) roll smoothly from one to the next.

| THE WELL-KEPT HOME |

PHOTO FINISHES You have thousands of pictures on your phone (or in that cloud up there). But when was the last time you printed and displayed one? We offer three easy ways to take images of the people, places, and things you love off the tiny screen and put them on your walls.

TEXT BY ELYSE MOODY

PHOTOGRAPHS BY KIRSTEN FRANCIS

MARTHA STEWART LIVING

35

Shutter Smarts You don’t need fancy equipment or a class to take displayworthy pictures.

Just follow your instincts, says Los Angeles photographer Max Wanger, who works with clients like Target, Gap Kids, and Nike. “If you trust your eye, you’re going to get a cool shot.” Follow these guidelines to capture some keepers.

SHOOT SHARP

Pro Tips

Set your phone or camera to take (and export) photos at full resolution.

On an iPhone, for example, go to Settings, Camera, and Formats, and select the Camera Capture mode “Most Compatible”; when sharing photos by email or text, always send them at actual size. For crystalclear prints, photo files should be 300 pixels per inch (ppi).

To elevate any kids’ art exhibit, take cues from our resident expert, Living photo editor Joanna Garcia.

1. Tape posterboard, construction paper, or kraft paper to a flat surface, like a kitchen table, and push it against a wall; hang paper on the wall for the “set” backdrop. Use two different colors or shades—our pup is set against a white backdrop and a red “floor”—to create depth.

2. Zoom in or shoot from above to nab good details, like these turtles’ shells and the hollow letter T. 3. Play around to find an item’s (or creature’s) best angle. Mr. Penguin prefers his right side.

GO OFF-CENTER

BACK IT UP

Apps make it a cinch to crop a photo or apply a filter: Our photo editors use VSCO, PicTapGo, and good old Apple Photos. But before you tweak anything, save an unedited version.

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SEPTEMBER 2019

4. Vary the horizon lines. A low one makes these string sculptures pop.

IDEA NO.

2

Peanuts’ Gallery Kids are famously prolific artists. To immortalize their 3-D masterpieces without sacrificing a shelf, try a mixed-media approach: Edit clay figurines, string sculptures, and putty puppies down to your top picks. Snap them against monochromatic backdrops, print them, and intermingle them with paintings, drawings, and collages, all in simple white frames.

THE DETAILS: Framebridge Irvine Slim frames, from $39 each, framebridge.com. Shaker Workshops Enfield Shaker Meetinghouse bench kit, in White, $498, shakerworkshops .com. Schoolhouse Electric Isaac short-arm sconce, in Persimmon, $169, schoolhouse .com. Martha Stewart medium canvas tote with leather trim, in Olive, $169, qvc.com.

JOANNA GARCIA (3-D ART PORTR AITS)

Photography is all about experimenting, but pros swear by the rule of thirds.

Picture three lines dividing the frame horizontally and vertically (or just turn on your camera’s grid), and put your subject(s) where they meet—not smack in the middle.

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IDEA NO.

3

Four-Part Harmony Before you line up your brood in matching button-downs, consider a looser, artful approach to family portraits. Pick a quartet of candid images that hit different notes but coexist nicely. Then convert them all to blackand-white, and boost the contrast a bit on your phone or desktop program. “It will make the images feel hyper-real—more heightened and suspended in time,” says Living photo director Dawn Sinkowski. Then have them blown up, and hang them in a grid, framed in a single dynamic color.

THE DETAILS: WhiteWall LightJet prints on Ilford B/W paper, 24" by 36", $77 each, whitewall.com.

Art to Frames Blue Stain on Beech picture frames, 24" by 36", $46 each, arttoframe .com. Wisteria French Modernist linen armchair, $1,299, wisteria.com. Nordic Knots Archipelago rug, from $445 for 4' by 6', nordicknots.com.

More Shutter Smarts NOTICE NEGATIVE SPACE “Look for clean backgrounds,” says Wanger, like a solid wall, a clear blue sky, or even a bright window. “Just tap your phone screen to adjust the exposure, and the window light will give you a blown-out, open, airy effect.”

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SEPTEMBER 2019

FIND FLEETING MOMENTS “Don’t discount what you think are throwaway pictures at first,” says Dawn. ”A sun spot or blurriness can be magical. And spontaneous—even accidental— family photos are often the best.”

PLAY WITH PERSPECTIVE Combine photographs shot from a range of distances (some with the subject close up, others farther away) and with different depths of field (the size of the area in focus), angles (overhead, straight on), and horizon lines.

WIN $10K To get help updating your home, visit martha stewart.com/10kLove and enter to win $10,000.

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Without A, B and O, we can’t save anybody.

Only 3 out of 100 Americans donate blood—and that’s not enough to help patients in need.

Without more donors, patients will not have the type A, B, O or AB blood they need.

You can help fill the #MissingTypes this summer. Make a blood donation appointment today.

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MARTHA S T E WA R T

American Made

Kersten’s jars come in two sizes and three colors: Gunmetal (left), Atmospheric White (right), and Classic White. For her glazes, she mixes materials including manganese, for a dark, earthy finish; zircon, for a light-reflecting gloss; and tin oxide, for a soft, warm-white hue.

THE DETAILS: Vegetable fermentation jars, 2 qt., $175; and 6 qt., $280, sarahkersten.com.

Life of Brine

SARAH KERSTEN STUDIO, Berkeley, California

If ceramics projects had levels of difficulty, Chinese water-lock fermentation jars would be off the charts. To seal in vegetables until they reach their pickle-y peak, the crocks require seamless construction and airtight closure. Lucky for us, Sarah Kersten is a whiz. A firm believer in probiotics (and self-described sauerkraut enthusiast), the potter has spent years refining a liquid-clay recipe, a mold for slip-casting, and a foolproof technique. She fires the vessels in a natural-gas kiln that reaches 2,300 degrees F, necessary for a totally nonporous, durable finish. Along the way, she’s perfected their looks, too. Fermenting takes weeks, she explains: “They had to be pretty enough to leave out while working their magic.” —Erica Sloan

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SEPTEMBER 2019

PHOTOGRAPH BY PAOLA + MURRAY

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1&2

The Funny Girl

4

Laura Brown

Editor in chief of InStyle, New York City

Whether she’s posing with an A-lister perched on her lap (#onLaurasLap) or collapsing with excitement over meeting Gloria Steinem, this outspoken Aussie and editor of InStyle magazine (a Meredith sister publication) is 100 percent herself: whip-smart, glamorous, and refreshingly goofy for a high priestess of fashion.

Consider her work uniform: “A well-priced jumpsuit. I enjoy looking like I can fix a car,” she says. Throw in some leopard print and flowy dresses, and you’ve captured her freewheeling nature.

(But no skirts, please: “I’m a skirt failure.”) Brown also revels in rich storytelling—“having a mad idea, shooting it, doing an interview, and putting it out in the world”— whether it’s a celebrity profile, a fashion feature, or the Badass Women series, a tribute to female powerhouses. “You can spend all day shaking your fist at what’s happening, or you can read about a rad lady and what she stands for,” says Brown, whose other megaphone is Instagram, where she charms her nearly 300,000 followers daily. “It’s the magazine of your life,” she says. We’ll subscribe to that. —Melissa Ozawa

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SEPTEMBER 2019

“My style at home is rococo, midcentury, and marsupial— I have gold koala figurines.”

6 7

11

12 15

5

L AR A JADE (PORTR AIT); COURTESY OF 1STDIBS.COM (L AMP); COURTESY OF K ANGAROO SANCTUARY (K ANGAROOS); COURTESY OF MANUFACTURERS (WATCH, SHOE, BAG, WINE); PETER ARDITO (OTHERS)

Her Essentials Style mantra: “Underthink it.

Also my life mantra, actually.”

1 & 2 | Jouer High Pigment Lip Gloss, in Park Avenue; and Charlotte Tilbury K.I.S.S.I.N.G, in Bitch Perfect “I apply Bitch Perfect first, then add the glossy Park Avenue on top.” $17, jouercosmetics .com; $34, charlotte tilbury.com.

8

3 | Resurface by Shani Darden Retinol Reform “It cleans your skin right up.” $95 for 1 oz., shani darden.com.

4 | & Other Stories Belted Workwear Boilersuit “Most days I’ll wear this or a dress. I like to feel all girl-onthe-go.” $129, stories.com.

9

“My favorite designers for fancy clothes are Valentino and Chanel.

For every day, I like Étoile Isabel Marant, Ganni, and Dôen.”

5 | Ray-Ban Aviator Classic sunglasses “I have a heart-shaped face, so these just work.” $203, ray-ban.com.

6 | Blue opaline lamp “The color is so beautiful. I’d be happy in Versailles.”

For similar items, 1stdibs.com.

7 | Trader Joe’s Kona coffee “I have one cup of iced coffee every morning. I don’t care if it’s February.” $15, traderjoes.com.

13

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8 | Dr. Barbara Sturm Glow Drops “I wear them under my foundation, and they make my skin glow.” $145 for 30 ml, molecular-cosmetics .com.

9 | Louis Vuitton City Steamer MM purse “It’s my got-it-together, proper-lady bag.” $4,000, us.louis vuitton.com.

10 | The Kangaroo Sanctuary “This spot in Alice Springs is my favorite place on the planet.

It’s where I got engaged. Whenever I’m back in Australia, I want to roll in that red dirt.” kangaroosanctuary .com.

11 | Bulgari Serpenti Tubogas watch “It’s the most perfectly designed thing.”

Price upon request, bulgari.com.

12 | Charlotte Tilbury Eyes to Mesmerise, in Bette “A touch of this on your eyelids wakes up your entire face.

It’s magic.” $32, charlottetilbury .com.

13 | Essie nail polish, in Ballet Slippers “I like a more natural look when I actually get a manicure.” $9, essie.com.

14 | Flowers Sonoma Coast Pinot Noir “To unwind, I’ll drink a glass of wine. Or two.

Or walk around Central Park and look at the turtles.” $50, flowerswinery .com.

15 | Roger Vivier I Love Vivier Leopard T. 45 shoes “I’ll pair these low heels with jeans and a T-shirt. I love their whimsy.” $925, rogervivier.com.

16 | Arnott’s Mint Slices “Please put these cookies in the fridge.

You’ll be forever changed.” $7, amazon.com.

MARTHA STEWART LIVING

43

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MARTHA ST E WA RT

CHANGE MAKERS

Buying clothes is easier than ever, but what you put in your shopping cart today can impact the planet for seasons to come.

Fortunately, a growing number of designers and scientists are joining forces to green up your wardrobe. Learn how to outfit yourself more mindfully, and support brands that are as eco-conscious as they are cool.

TEXT BY ALDEN WICKER

that new favorite dress—or perfect PhD, the senior global fellow at the Institute for Public and Envipair of jeans—fit and style are usually the key metrics to making ronmental Affairs (who also spearheaded the Natural Resources a purchase. However, where and how items are manufactured mat- Defense Council’s Clean by Design program), Bédat aims to ter more than ever. The average global consumer bought 60 percent transform the industry by 2030. Their mission, per Greer, is more clothing in 2014 than in 2000, and kept each garment about four-pronged: “We need to lower our carbon footprint, use less half as long. Plus, we sent three-fifths of these purchases (many water, employ fewer toxic chemicals, and reduce impacts on of them made from petroleum-based polyester, nylon, and acrylic— biodiversity and ecosystems.” in other words, plastic—per U.K.-and-China-based consultancy “Fashion needs a systems change, and it’s starting to happen,” group Tecnon OrbiChem) to a landfill or incinerator within a few says Harriet Vocking, chief brand officer at Eco-Age, the U.K.years of being made. There are painful realities on the production based sustainability-communications consultancy launched by end, too: chemical fertilizers used to grow cotton, rainforest trees activist Livia Firth. The group helps brands such as Alberta pulped to create rayon fabric, coal burned to power garment fac- Ferretti and Chopard assess their supply chains and develop tories, and fuel burned to ship garments across the world to our cleaner practices. It also lobbies for global policy changes and doors. All told, the fashion industry is responsible for an estimated raises public awareness through the Green Carpet Challenge, 8 percent of global carbon emissions. which enlists celebrities including Penélope Cruz and Cate That figure is what spurred Maxine Bédat to launch the New Blanchett to lead by example: They attend events (the Cannes Standard Institute (NSI), a New York City–based information Film Festival, the Met Gala, its own Green Carpet Fashion platform and advocacy group focused on greening the apparel Awards), and wear environmentally friendly clothing and jewbusiness, last May. Together with her colleague Linda Greer, elry. To learn what you can do, read on.

WHEN IT COMES TO FINDING

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SEPTEMBER 2019

PHOTOGRAPH BY PETER ARDITO

ST YLING BY R ACHEL STICKLEY; CLOTHING BY AMOUR VERT, EILEEN FISHER, MAR A HOFFMAN, AND PATAGONIA

FASHION GOALS

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Stylish Strategies You don’t need a PhD to help the cause. Simply shop smartly, and hold businesses accountable.

1. THINK FEWER AND BETTER. “It’s not about never buying anything again,” Bédat says. “It’s an invitation to purchase only things you really love.” Use EcoAge’s #30wears rule: Before pulling out your credit card, “ask yourself if you are going to wear it at least 30 times,” Vocking says. “You will be surprised how many times the answer is no.” Invest in high-quality, long-lasting pieces. Be a clothing mender (not a tosser), and when you need a refresh, consider vintage and secondhand designer finds (they abound on sites like The RealReal and ThredUp), or try a service like Rent the Runway. It isn’t just for weddings and proms; you can choose an Ulla Johnson dress or Loeffler Randall handbag and rock it for a whole season.

2 . SEEK OUT GREEN COMPANIES. And “beware of gimmicks,” Greer warns. (Installing LED bulbs in the corporate offices and doing a one-off capsule collection isn’t enough.) Look for ones that integrate sustainable fabrics, like recycled polyester or organic cotton, into all their collections; are certified free of toxic chemicals by Bluesign; use recycled or compostable packaging; and invest in making their factories more energy- and water-efficient. A great resource: the Good on You website or app, which rates companies on a number of criteria, including their impact on the environment (goodonyou.eco).

3. LOBBY YOUR FAVORITE LABELS. If a brand you love isn’t up to speed, tweet, DM, or email the company asking for change. Yes, your voice can really get results. Or make it a group effort: NSI has created a petition that calls on businesses to be transparent about their supply chain, set targets, and report on their progress to the public. Join the movement at newstandardinstitute.org/sign-up.

Companies That Care These brands are making big strides.

Allbirds sources the greenest materials available for its sneakers, including natural merino wool and laces made from recycled bottles. When it couldn’t find an eco EVA (the rubber-like material in the soles), it invented the first carbon-negative version, SweetFoam, made from sustainably sourced sugarcane. This spring, the brand announced it has imposed a carbon tax on itself by contributing to decarbonization projects.

Amour Vert plants a tree with every T-shirt purchase (220,000 to date). Besides using fabrics like Modal (from sustainably harvested beechwood); organic

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SEPTEMBER 2019

cotton; Tencel (from sustainably harvested eucalyptus trees); and certified-nontoxic mulberry silk, the San Francisco company produces 97 percent of its chic, feminine pieces locally in California.

Eileen Fisher is on a personal mission to tackle waste in the industry by collecting and then recycling, upcycling, and reselling her timeless designs, which are made from sustainable organic cotton, linen, or cruelty-free wool, and dyed with certified-nontoxic dyes. Earlier this year, the brand launched Supporting Women in Environmental Justice, which will award $200,000 annually to nonprofits working for women’s rights and the planet.

Levi Strauss & Co. met its first series of climate goals two years ahead of schedule, so it’s set even more ambitious new ones: a 90 percent reduction in greenhouse-gas emissions and 100 percent renewable energy in its own facilities by 2025. To cut those emissions by 40 percent across its entire global supply chain, the company is working with 42 of its factories and the International Finance Corporation’s Partnership for Cleaner Textiles (PaCT) program, which provides expert advice and low-cost financing for sustainable equipment and upgrades.

Mara Hoffman recently switched her entire womenswear collection to green fabrics—organic cotton, linen, hemp, and Tencel. Her swimsuits, which are made from recycled water bottles and fishing nets, get mailed to customers in bio-based, compostable packaging.

She’s also partnered with the Renewal Workshop to repair and resell damaged or worn-out garments that customers might otherwise toss.

Patagonia has not only donated more than $100 million to environmental causes; it works with its international suppliers to help them switch to and invest in renewable energy, and funds carbon-capture projects, like global reforestation, to offset the rest of its footprint. By this fall, 69 percent of its materials by weight will be from recycled fibers (such as polyester and wool). You can also buy Patagonia products secondhand, or get yours repaired as needed through its Worn Wear program.

Stella McCartney, whose luxury fashion label has been leather- and fur-free since launching in 2001, has partnered with start-ups to experiment with lab-grown “silk” and “leather,” as well as mushroombased “leather.” Her program Stella Cares Green financially supports nonprofits working to protect biodiversity, spearhead material innovation, share their research with individuals and fashion businesses, and push government policy forward.

Promising News Last year, these companies pledged to support the goals of the Paris Agreement on climate change.

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Summer may be fading fast, but the souvenirs it leaves on your skin—from dark spots to dry patches to lingering blemishes—seem to be doing just the opposite.

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SEPTEMBER 2019

DARK SPOTS

THE PROBLEM: Hyperpigmentation (aka

brown patches) happens when the skin overproduces melanin. The most common culprit is UV exposure. “Light-skinned people can develop solar lentigines, or sun spots, as early as their mid-20s,” says Mona Gohara. Darker skin can get them too, but it’s more prone to melasma (larger blotches around the eyes or on the forehead, brought out by sun or hormones) or post-inflammatory scars from irritations like bug bites. Topicals can treat sun spots and melasma; bug bites fade naturally, but more slowly (think weeks) as we age and skin-cell turnover slows.

2

ROSACEA THE PROBLEM: This red, sometimes bumpy

flushing is often accompanied by enlarged pores; broken capillaries; and sensitivity to sun, environmental irritants, and skin-care products. It can strike at any age, but typically emerges in your 40s and 50s. For many, the condition is exacerbated by hormonal shifts, temperature changes, spicy food, alcohol, or “anything that triggers your nerves or immune system,” says Ellen Marmur.

3

PIMPLES

THE PROBLEM: Hormonal fluctuations and

stress cause most adult breakouts by sending oil glands into overdrive. When that happens, Gohara says, “bacteria settle in to feed on the oil.” That creates blackheads (when the hair follicle in the pore is open and dead skin cells react with oxygen in the air and darken) or whiteheads (when the pore closes over the debris, trapping it inside).

Other potential suspects include sweat, pore-clogging makeup, and “constant pressure from a cell phone,” says Friedman.

The Fast FIx

For stubborn spots and melasma, derms prescribe the potent fading agent hydroquinone, which can visibly reduce pigment in four weeks and may be used for up to three months at a time; OTC versions can safely be used longer.

The melanin-blocking mushroom extract kojic acid and vitamin B derivative niacinamide are also proven spot minimizers.

Hide imperfections with a lightweight tinted CC (“color correcting”) cream. Pick one with protective antioxidants and SPF 30 (or higher), since “UV radiation can darken already discolored skin in a matter of minutes,” says Adam Friedman.

For darker spots, apply a buildable concealer—ideally one that also contains a skin brightener, such as vitamin C.

TRY: Murad Rapid Age Spot and Pigment Lightening Serum, with hydroquinone; $72, murad.com. Niacinamidepowered Marmur MMBalance Serum; $85, marmurmetamorphosis.com.

TRY: It Cosmetics Your Skin But Better CC+ Cream SPF 50+, in 12 full-coverage shades; $39, itcosmetics.com. E.L.F. HD Lifting Concealer, with vitamin C and green tea; $4, elfcosmetics.com.

Opt for an ultra-gentle cleanser, and “avoid scrubs, exfoliants, and peels, which can stoke the fire,” Gohara says. Ava Shamban prescribes Finacea for rosacea; its plant-derived azelaic acid eases swelling and redness. Pulsed-dye vascular lasers, such as V-Beam, can also help dial down redness by sealing the tiny blood vessels that cause it.

Know your triggers. For instance, a dietary swap (e.g., avoiding spicy stuff) can prevent flare-ups.

When you do get one, defuse it with an anti-inflammatory moisturizer.

Look for a formula with ceramides, prebiotics, chamomile, colloidal oatmeal, niacinamide, or polyphenols—all will help extinguish the irritation and bolster the skin barrier, says Friedman.

TRY: Clinique Redness Solutions Soothing Cleanser, with calming lactobacillus and cucumber extracts; from $24, clinique.com.

TRY: La Roche-Posay Rosaliac Tinted Moisturizer CC Cream—it reduces inflammation with ambophenol; $39, laroche-posay.us.

Do. Not. Pop. Instead, dab on hydrocortisone cream for daytime, and a salicylic-acid treatment (for oily types) or benzoyl-peroxide treatment at night. Aid exfoliation with daily glycolic-acid-pad swipes. If you have recurrent breakouts, consider blue-light therapy to preemptively kill bacteria.

At-home devices can be used daily; a derm will typically do two sessions a week for three months.

Apply a cucumber slice for a few minutes to bring down the inflammation, Shamban says. Then put a little Visine on the blemish “to reduce redness,” and follow with a tacky, opaque concealer. Need to blitz it pronto? “The only real quick fix for an angry pimple,” says Friedman, “is to go to your dermatologist for a steroid injection. That will do the trick in 12 to 24 hours.”

TRY: Dermalogica Age Bright Spot Fader, which has salicylic acid plus niacinamide to diminish discoloration; $45, dermalogica.com.

TRY: Jouer Essential High Coverage Liquid Concealer, in 25 matte shades for seamless camouflage; $22, jouer.com.

OUR EXPERTS: Adam Friedman, a Washington, D.C., dermatologist; Mona Gohara, a New Haven, Connecticut, dermatologist; Ellen Marmur, a New York City dermatologist; Ava Shamban, a Beverly Hills dermatologist.

54

SEPTEMBER 2019

PETER ARDITO

1

The Solution

/ COUNTER INTELLIGENCE /

Amplify Yourself If eyes do the talking, mascara is the microphone. These are shout-outs to our favorite formulas across categories, whether you seek length, fullness, or a smudge-free guarantee. Find one that speaks to you, then fine-tune your technique.

TEXT BY CLAIRE SULLIVAN

2 RAVE REVIEWS

Lash Tips

1. The Big Easy Gel pigments give Maybelline New York Snapscara its deep, quick-coating color, and the wax-free formula makes removal truly a snap—just splash your eyes with warm water, no rubbing necessary. $8, maybelline.com.

1 3

4

2. The Conditioner RevitaLash Volumizing Primer and Mascara has dual benefits: One side delivers hydrating panthenol; the other wields a water-resistant top coat with strengthening biotin. $35, revitalash.com.

3. The Gentle Giant Non-irritating and long-wearing, Burt’s Bees Nourishing Mascara (Martha’s choice) is a saving grace for sensitive eyes. $13, burtsbees.com.

4. The Drama Queen Martha’s Pick

5

For serious payoff, try the fluffy-bristled Lancôme Monsieur Big Mascara. Its creamy formula creates fullness without clumps or flakes. $25, lancome.com.

5. The Lash Hugger Kevyn Aucoin The Volume Mascara is clingy in the best way: As it dries, it encases each lash in a tube of inky color that leaves no midday darkness under your eyes. The coverings slip right off when you cleanse—zero residue left behind. $28, kevynaucoin.com.

101 Indigo

The plant you know best as a natural fabric dye is now being touted as a skin soother, cropping up in face, eye, and hand creams. And it’s a bona fide psoriasis treatment: Studies have found that two compounds derived from its leaves, indirubin and tryptanthrin, diminish red, dry patches and inflammation. But the jury’s still out on whether indigo can relieve other conditions that cause flare-ups, like eczema and rosacea, or deflate the puffiness that contributes to skin aging, says Houston dermatologist Rajana Katta. Until more research has been done, she says, “look for products that combine it with other proven ingredients,” such as itch-relieving colloidal oatmeal or skin-fortifying hyaluronic acid. —Elyse Moody

PHOTOGRAPHS BY PETER ARDITO

TIME IT RIGHT Mascara is a magnet for powders when it’s tacky, so “always apply it last, except for lips,” says New York City makeup artist Mary Irwin.

To keep it from transferring to your lids, use your thumb as a shield while putting it on, says Los Angeles makeup artist Sir John.

WEAR LAYERS One coat looks natural, but for more impact, keep building. “Wiggling it back and forth will give volume,” says Irwin, “and upward strokes lend length.”

GO FULL-CIRCLE Sir John suggests a single swipe on the lower lashes for oomph: Look in the mirror with your chin down to detail those fine hairs.

CANCEL CLUMPS Before the formula dries, run a metal lash comb through, says Irwin.

TRY: Fragrance-free Tatcha The Indigo Cream, with Japanese indigo and 2 percent colloidal oatmeal, a go-to skin calmer. $85, tatcha.com.

MARTHA STEWART LIVING

57

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thank our friends for, from swooping in when the pet sitter flakes, to being there when the going gets tough, to listening to every little detail. But a growing body of research reveals that these stalwart companions do more than just have our backs: They can make us healthier.

A 2016 University of Oxford (U.K.) study found that young adults who had large social networks were able to tolerate physical pain better, because they had higher levels of endorphins, the body’s feel-good chemicals. (The researchers had them fill out a comprehensive personality questionnaire and, separately, squat against a wall; differences in physical fitness were factored into the results.) For teens, having five or more mentally healthy friends can cut the chances of developing depression in half, per a 2015 study from England’s University of Warwick.

Friends bring benefits later in life, too. A 2011 study out of Rush University Medical Center, in Chicago, concluded that the rate of cognitive decline was reduced by about 70 percent in socially active elderly adults, compared with those who socialized less often. And on the flip side, going it alone is now being recognized as a real and quantifiable threat: “Lacking social connections carries the same risk for premature mortality as smoking 15 cigarettes a day, and exceeds the risk associated with obesity and physical inactivity,” explains Julianne Holt-Lunstad, PhD, a psychology and neuroscience professor at Brigham Young University, in Provo, Utah.

The science is straightforward.

“We’re social animals. When we are around trusted others, we feel safer,” says Holt-Lunstad. By contrast, feeling isolated puts us on high alert, which can interfere with sleep, raise blood pressure and levels of the stress hormone cortisol, and gradually rev up inflammation. Time with WE HAVE LOTS TO

The Buddy System Navigating life’s ups and downs is much easier with a good friend by your side. But now there’s even more reason to carve out time for these important relationships: Recent studies show that they increase your disease-fighting powers and longevity. Here’s how to prioritize your pals and improve your overall well-being.

TEXT BY JENNIFER KING LINDLEY

60

SEPTEMBER 2019

PHOTOGRAPH BY LIZA HALL

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friends quiets that fight-or-flight response. It also provides a unique kind of emotional support. “Unlike family or coworkers, friends choose to be in our lives. When they show up for us, it’s incredibly validating. It helps us feel appreciated for who we are,” says Miriam Kirmayer, a therapist and friendship researcher at Montréal’s McGill University.

Adulting can make it hard to maintain these bonds, however. After around age 25, our friendships start to dwindle in number, according to a large 2016 study done by the University of Oxford and Aalto University, in Finland.

When we’re younger, BFFs are as close as the top bunk at camp. Grown-ups have fewer built-in opportunities, and social plans often get stuck in raincheck purgatory. “We come to see friendships as a luxury for when we have time to indulge,” says Kirmayer. The sad consequence? Nearly half of Americans suffer from feelings of loneliness, found a 2018 Cigna survey. And data from the 2006 General Social Survey indicates that the number of people with no close confidants has tripled in recent decades.

Thankfully, the solution is a no-brainer. “We need to take these relationships just as seriously as we do diet and exercise,” says Holt-Lunstad. In other words, make like a middle schooler, and put your peeps first.

1

GO FOR QUALITY OVER QUANTITY

“Having a few close friends is better for you than having many superficial ones,” says William Chopik, PhD, an assistant professor of psychology at Michigan State University, in East Lansing. “What is most beneficial is how you feel about the relationship: Are you supported? Will they pick up the phone in the middle of the night? Those are the ones you should invest in.” Then safeguard your investments.

Team up for routine tasks. Experts agree that frequent hangouts are the superglue of strong ties. So when life is crazy, get creative. “There are things we all have to do,” says Barbara Greenberg, PhD, a clinical psychologist in Weston, Connecticut. “Why not check them off together?”

Book double manicures, or sync up to volunteer or vote—and keep the vibe positive, since experts say it’s easy for catch-ups with a bestie to devolve into venting sessions. “Share wins, too,” says Shasta Nelson, the author of Frientimacy (Seal Press, 2016). Describe the high you felt finishing that 5K; ask your pal about her upcoming vacation. “You want to leave each other’s presence feeling better than when you arrived.”

TRY THIS:

2

MAKE A COMMITMENT

It is a truth universally acknowledged that when we fall in love, our other relationships suffer. (For 21st-century proof, see the movie Old School.) In fact, we lose two friends on average, per a 2015 University of Oxford study.

And that’s shortsighted. In two trials with nearly 280,000 subjects, Chopik found that for older adults, supportive friendships were a stronger predictor of health and happiness than relationships with family members and spouses, because “we tend to spend leisure time with friends, while more obligatory relationships can often lead to mixed emotions and stress,” he says.

Set a standing “friends date” to talk about a book or catch up over a meal, suggests Andrea Bonior, PhD, author of The Friendship Fix (Thomas Dunne Books, 2011). She finds monthly meet-ups to be the most manageable, and therefore successful, for busy people. A recurring get-together takes the pressure off, too. “If you can come, great. If not, see you next time,” says Bonior. “Just having it on the calendar gets the momentum going.”

TRY THIS:

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SEPTEMBER 2019

3

ENGAGE OFF-LINE

Social apps create the illusion of a robust community, but science indicates that the more time we spend on them, the lonelier we feel. In 2018, University of Pennsylvania researchers tracked the time 143 college-age subjects spent on Snapchat, Facebook, and Instagram. They then asked one group to restrict themselves to 10 minutes per platform per day for three weeks. Those subjects reported feeling measurably less depressed and lonely. One possible reason is that we have a limited amount of “social capital” (i.e., time and energy), and scrolling eats away at it, says Melissa Hunt, PhD, the study’s lead author.

Check in more “intentionally,” says Nelson. Use posts to jump-start meaningful face-to-face conversations. Some people are likelier to share unfiltered struggles when talking rather than typing, research shows, and those exchanges can build trust to keep bonds tight. Self-disclosure has also been shown to increase our likability. And while a video chat is no substitute for an IRL hug, experts know the world is big: FaceTime qualifies, too.

TRY THIS:

SUPPLEMENT WITH SMALL TALK 4

Unless you’re Rachel or Monica, you probably don’t see your soul sisters every day. That’s why it’s beneficial to cultivate “weak ties,” or people you run into regularly but don’t know well: the cheerful goldendoodle mom at the dog park; the kale whisperer at the community garden. Gillian Sandstrom, PhD, a psychology professor at England’s University of Essex, conducted a study asking subjects to count, using mechanical clickers, the number of times they talked to such people over a six-day period.

Participants reported feeling happier on days with more clicks. “We go through life trying to get things done efficiently and don’t make time to engage,” Sandstrom says. “But even quick hits of connection can increase your sense of well-being and reduce loneliness.”

TRY THIS: Put down your phone and say hi to the

crossing guard or the barista who starts your latte the second he spots you. Says Sandstrom: “Research shows that both sides enjoy these exchanges more than they anticipate they will.”

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Ask Martha

How can I safely let my cat get some fresh air?

—Tristan Sandman, West Hollywood, Calif.

BINOCULARS OPTIONAL To entertain an indoor cat, set up a bird feeder in your yard, suggests Purina animal-behavior scientist Jean-François Savard. Place it at least 30 feet from a window to prevent collisions. Your winged visitors will stay safe, and your kitty’s predatory instincts will be pleasantly (not frustratingly) stimulated.

—Brought to you by Purina�

GET T Y IMAGES

Giving Lucy exposure to the great outdoors is a nice idea, but it can increase her risk of injury and disease, and endanger local birds.

A better alternative: Create comfy hangouts in sunny spots around your home—and give her a view of the outside world—by installing cat perches near windows. (For one DIY idea, go to marthastewart.com/catperch.)

In mild weather, open windows with secure screens to invite a breeze. If you’re up for a bit of construction, consider a “catio” (aka cat patio), suggests Karen Kraus, executive director of the Feral Cat Coalition of Oregon, in Portland: “It’s an enclosure connected to your house that shields a cat from dangers, while allowing her to move in and out.”

Small versions are like window boxes, while larger ones resemble screened porches with levels for playing. (Visit marthastewart.com/ catios to learn more.) To preempt problems should your feline escape her catio, ensure she’s neutered, vaccinated, collared, and microchipped, says Kraus.

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SEPTEMBER 2019

Murphy declares his freedom from grains.

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Some dogs need a grain-free diet to be their best — and for that, there’s BLUE Freedom.®

BLUE Freedom is made with high-quality ingredients and real meat first — and none of the grains that contain gluten.

Love them like family. Feed them like family.® Available for dogs and cats at your favorite pet specialty store.

What are the differences between stock, broth, and bone broth?

—Samantha Georgeman, Reno, Nev.

These flavorful, comforting liquids all contain mirepoix (onion, celery, carrots) and aromatics (like peppercorns and bay leaves). But they vary in their core ingredients and cook times.

LIQUID ASSETS STOCK Made by simmering bones or vegetables for 3 to 12 hours (depending on the main ingredient), this classic soup, stew, and sauce starter is packed with concentrated flavor, making it a chef’s secret weapon.

BROTH It uses bones with meat still on them or meat alone, and cooks for just a few hours. Season it with salt and pepper, drop in pasta or dumplings, and sip it as a light soup.

It can also be used as a hearty base for rice.

BONE BROTH This soothing drink is a hybrid of the other two: Like stock, it’s made from just bones, and it cooks even longer, up to 24 hours (which extracts protein).

But like broth, it’s seasoned afterward, so it’s delicious on its own.

Zespri’s

awaits.

YELLOW KIWI

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.

PERNILLE LOOF

LET US HELP YOU!

Let Your Taste Wander.

ZESPRIKIWI.COM/WANDER

Journey to SunGold for a flavor that’s divine.

YOUR GROCERY GRIND,

Sure to SHAKE UP

green mates.

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Everyday FOOD

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY CARL A GONZALEZ-HART

COOK, NOURISH, ENJOY

| MAKE AHEAD |

A FRESH ROUTINE Lunchtime has got a brand-new bag. We’ve reimagined basic sandwiches and ho-hum salads into creative meals you’ll love. (Case in point: this Italian chop with spicy marinated vegetables and garlic-ciabatta croutons.) Our ideas come together fast when you carve out a little prep time, and each one makes two servings. Take them anywhere—you’ll be happy to break for these combos.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY JUSTIN WALKER

MARTHA STEWART LIVING

69

Amp Up Cold Cuts

Assemble an All-Star

Unpack a Pita

Italian-Hero Chopped Salad

Tuna-Apple Bento Box

Vegetarian Mezze

Prep the tuna-apple salad and wash and dry the escarole the night before. Then start at step 2 in the morning.

Roast the vegetables, boil the eggs, and make the dressing over the weekend, and you can pack this spread in minutes.

1. Whisk together 3 tablespoons

1. Cut a small zucchini and a

fresh lemon juice, 1 tablespoon Dijon mustard, a pinch of sugar, and ¼ cup extra-virgin olive oil; season with kosher salt and freshly ground pepper. Cut an apple (we like Honeycrisp) into matchsticks, and toss with dressing. Add ½ bulb thinly sliced fennel and a jar of tuna in oil (see Pantry Pointers, right); toss to combine. Pack in a bento box or other resealable container.

small eggplant into 1-inch pieces, and toss with enough extravirgin olive oil to evenly coat.

Season with kosher salt and freshly ground pepper. Roast in a preheated 425˚ oven until tender and golden brown in places, about 18 minutes. Let cool.

The croutons and dressing can be made days in advance and will stay fresh for a week. Swap in any meat you have on hand, like roast chicken, for the turkey.

1. Toss cubed ciabatta with minced

garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake in a preheated 375˚ oven until crisp and golden, about 10 minutes .

2. Stir together equal parts

balsamic vinegar, olive oil, and mayonnaise. Stir in hoagie spread (see Pantry Pointers, right), salt, and pepper to taste.

3. Pack mixed greens (we like

radicchio, endive, and arugula) in a resealable container with sliced roast turkey, salami, provolone, celery, and store-bought giardiniera (marinated vegetables).

Pack dressing and croutons separately. Toss to combine just before eating.

ACTIVE TIME: SERVES:

70

20 MIN. | TOTAL TIME: 30 MIN.

2

SEPTEMBER 2019

2. Stir together mayonnaise and

finely chopped fresh basil leaves; season with salt and pepper.

Pack in a small compartment of your bento box (or a separate resealable container). Eat tuna salad with basil-mayo, wheat crackers, and escarole leaves.

ACTIVE/TOTAL TIME:

25 MIN. | SERVES: 2

PANTRY POINTERS These items really help elevate our recipes.

Cento Diced Hot Cherry Pepper Hoagie Spread, $3.50 for 12 oz., shop.cento.com.

2. Stir together ¼ cup each tahini

and water with 1 tablespoon each fresh lemon juice and olive oil; season with salt and pepper.

Pack dressing in a bento box or other resealable container with curly parsley leaves tossed with lemon juice and salt, a hardcooked egg dipped in za’atar and pepper, Greek yogurt drizzled with oil, cucumber spears, store-bought stuffed grape leaves (see Pantry Pointers, right), Little Gem lettuce leaves, and roasted vegetables.

ACTIVE TIME: SERVES:

2

25 MIN. | TOTAL TIME: 40 MIN.

Ortiz White Tuna in Organic Extra-Virgin Olive Oil, $16.50 for 220 g, mypanier.com.

Divina Dolmas (Stuffed Grape Leaves), $4 for 7 oz., thrivemarket.com.

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Sausage-and-KaleStuffed Shells 6 ounces jumbo shells (from a 12-ounce box) | CONFIDENT COOK |

Kosher salt and freshly ground pepper

Polar Express

2 teaspoons extra-virgin olive oil

4 ounces spicy Italian sausage, removed from casing 2 cups chopped kale leaves (from 1 small bunch)

Dinner is truly on-demand when all you have to do is hit “preheat.”

These crowd-pleasers—stuffed shells, a flavorful spin on samosas, breaded fish fillets rated E for everyone—fly from freezer to oven and onto the table.

TEXT BY GREG LOFTS RECIPES BY SARAH CAREY

1½ cups ricotta (12 ounces) 6 tablespoons freshly grated Parmigiano-Reggiano 8 ounces low-moisture mozzarella, grated (2 cups) 3 cups homemade or storebought marinara sauce (see below)

1. Cook shells in a large pot of

salted boiling water 5 minutes; drain. Heat oil in a nonstick skillet over medium-high. Add sausage; cook, breaking up with a spoon, until cooked through, 3 to 5 minutes. Transfer to a plate. Add kale and 1 tablespoon water to skillet; cook, stirring, until wilted, about 2 minutes. Season with salt and pepper; transfer to plate with sausage. Let cool completely, then coarsely chop.

FREEZER SMARTS • To help prevent

large ice crystals from forming, let food cool completely before freezing it.

• Freeze small items

(like hand pies or fish fillets) in a single layer. Once they’re frozen, wrap them individually in plastic; transfer to freezer bags to store.

• Label

wrapping with the date and reheating instructions, and enjoy within three months.

The shells in this dish finish cooking as they absorb the sauce. Parboiling them for just five minutes ensures al-dente results, even from frozen.

72

SEPTEMBER 2019

migiano, ½ cup mozzarella, and sausage mixture. Season with salt and pepper. Stuff each shell with 2 tablespoons filling. Spread 1½ cups marinara in a 9-by-13inch baking dish. Top with shells; spread 1½ cups marinara over top. Sprinkle with remaining mozzarella and Parmigiano.

Cover with parchment-lined foil.

Freeze 1 hour, then wrap entire dish in plastic and keep in freezer up to 3 months.

3. Preheat oven to 375°. Remove

plastic and bake, covered, until heated through and bubbling around edges, 1 hour. Uncover; bake until cheese is bubbling and golden in spots, about 20 minutes. Let stand 15 minutes before serving.

ACTIVE TIME: 30 MIN. | TOTAL TIME : 2 HR.

30 MIN., PLUS FREEZING | SERVES: 6 TO 8

SAUCE IN A SNAP Simply hover your phone over this smart code to get our favorite marinara recipe.

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY CARL A GONZALEZ-HART

2. Combine ricotta, ¼ cup Par-

Crunchy LemonPepper Salmon The fish cooks quickly, so we prebake the panko to get it extra-toasty and golden before coating the fillets.

31/2 cups panko 6 tablespoons vegetable oil Kosher salt and freshly ground pepper 4 teaspoons finely grated lemon zest 3 to 4 large eggs

1/2 cup unbleached all-purpose flour 8 skinless salmon fillets (each 1 inch thick; about 3 pounds total), preferably wild Alaskan

1. Preheat oven to 375°. Toss panko

with oil and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until golden brown, 10 to 12 minutes. Let cool completely, then crush a few handfuls (to help crumbs adhere). Stir in lemon zest and 1 teaspoon pepper.

2. Whisk 3 eggs in a shallow dish.

Place flour in a second dish, panko in a third. Season all with salt and pepper. Pat fish dry; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs (if you run low at any point, whisk in the fourth). Coat with panko, patting to adhere.

Freeze fish in a single layer on a parchment-lined baking sheet 4 hours, then transfer to freezer bags for up to 3 months.

3. Preheat oven to 425°. Bake fish

on parchment-lined sheets until cooked through, 18 to 22 minutes.

ACTIVE TIME:

20 MIN. | TOTAL TIME : 55 MIN., PLUS FREEZING | MAKES: 8

Curry Hand Pies 1 large onion, minced 3 tablespoons vegetable oil

1/3 cup red curry paste 1 can (15 ounces) chickpeas, drained and rinsed (13/4 cups) 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces (2 cups) 1 cup coconut milk 5 ounces baby spinach, tough stems removed Kosher salt and freshly ground pepper Unbleached allpurpose flour, for dusting

2 recipes Pâte Brisée (go to martha stewart.com/pate brisee), each formed into 1 square disk 1 large egg, beaten, for brushing, plus 1 more for baking

Store-bought chutney, for serving (optional)

1. In a large straight-sided skillet,

sauté onion in oil over mediumhigh heat until translucent, about 3 minutes. Add curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water. Simmer, stirring occasionally, until potatoes are just tender, 8 to 10 minutes. Stir in spinach. Season with salt and pepper; let cool.

2. On a floured surface, roll 1 disk of dough into an 18-inch square.

Cut out 9 six-inch squares. Brush edges with egg. Place 1/3 cup filling on half of each square. Fold dough over to form triangles; press edges to seal. Cut vents on top; place on a parchment-lined baking sheet. Repeat with remaining dough and filling. Freeze 2 hours; transfer to freezer bags.

3. Preheat oven to 375°. Brush pies

with egg. Bake on parchmentlined baking sheets until golden brown, about 45 minutes. Serve with chutney.

ACTIVE TIME:

35 MIN. | TOTAL TIME : 2 HR., PLUS FREEZING | MAKES: 18

For instructions on making these recipes without freezing, go to marthastewart.com/nofreeze.

MARTHA STEWART LIVING

73

1 CAST IRON

| WELL EQUIPPED |

Nothing gets our food editors fired up like straight-sided skillets. These versatile pans sauté, sear, and stir-fry like champs, and they’re deep enough for cooking stews and simmering sauces. Learn what makes each of our picks so flipping essential.

| IN PRAISE OF . . . |

Ketchup Cookout days are almost over, but our love for this condiment spills into every season.

Try it in place of tomato paste in chili or beef stew, or stir in a dash of harissa, hot sauce, or Thai curry for extra pow. Here, two more ideas.

TEXT BY GREG LOFTS RECIPES BY LAURYN TYRELL

2 NONSTICK

Sriracha-Honey Mayo Stir 1 tablespoon each sriracha and honey into 2 tablespoons ketchup. Mix with ¼ cup mayonnaise; serve on hot dogs and sandwiches, or with fries.

3 STAINLESS STEEL

1

Cocktail Salad Dressing Whisk together ¼ cup ketchup, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 2 teaspoons water, and a pinch of sugar. Whisk in ¼ cup extra-virgin olive oil; season with kosher salt and freshly ground pepper, then drizzle on a shrimp Cobb salad or lobster rolls.

74

SEPTEMBER 2019

2

3

THE HEAT SEEKER

THE SLICKSTER

THE SPEEDSTER

Thick, heavy cast iron conducts high temps evenly, so it’s aces for pan-frying, oven-roasting, and baking upside-down cakes (you’ll get nice color on the crust).

Avoid acidic ingredients like citrus, vinegar, and tomato sauces; the material taints their flavor.

Wash and dry it right after use.

For clingy foods like eggs and cheese and low- to mediumheat dishes like stews, go with durable nonstick. Choose one with a titanium-reinforced ceramic coating that’s safe both in the dishwasher and in an oven set below 400˚—then you can braise meat or bake skillet lasagnas in it, too.

Our go-to for quick weeknight meals is stainless steel: It’s light in the hand and gets hot fast.

Sticky foods can discolor the surface, but acidic ones a cast-iron can’t handle are fair game. Wield it for one-pan pasta or chicken and rice, or to steam vegetables.

OUR PICK: Lodge Logic seasoned castiron skillet, 10.25", $27, lodgemfg.com.

OUR PICK: Culinary Science by Martha Stewart Collection sauté pan with lid, 3 qt., $350 for a 14-piece set, macys.com.

For tips on keeping your pans in top shape, visit marthastewart.com/pans.

OUR PICK: All-Clad D3 tri-ply stainless steel sauté pan, 3 qt., $245, williamssonoma.com.

PHOTOGR APHS BY CHRIS SIMPSON (MAYO, DRESSING); ILLUSTR ATION BY L AUREN TAMAKI; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS

STOVE-TOP STARS

SWEET RAISINS

CRUNCHY BRAN FLAKES

PLOT TWIST WE ADDED BANANA SLICES

®, TM, © 2019 Kellogg NA Co.

| WHAT’S FOR DINNER? |

Up Your Grain For a healthy crop of satisfying meals, plant quinoa, bulgur, and other wonder foods in your weeknight rotation.

Serve cilantro-flecked brown rice with a sweet, spicy pork stir-fry, or mix barley into beef burgers. Eureka!

Your daily servings of cholesterol-lowering fiber and brainboosting B vitamins just got far more delicious.

Grains take time to cook. Whip up a batch for the week on Sunday, or fast-track it with vacuum-packed fully-cooked grains, which you can find in most grocery stores.

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SEPTEMBER 2019

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY CARL A GONZALE Z-HART

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

Braised Cod and Bulgur With Zucchini and Tomatoes

Pork-and-Pineapple Stir-Fry With Cilantro Rice

Super-Grain Soup With Watercress and Mushrooms

Beef-and-Barley Burgers

3 tablespoons extra-virgin olive oil, plus more for drizzling

½ cup chopped shallots (from 2) 1 zucchini, cut into ¼-inch half-moons (1½ cups) Kosher salt and freshly ground pepper 1 cup cracked bulgur 1¼ teaspoons harissa powder, such as McCormick’s 10 ounces cherry tomatoes, halved (2 cups)

Pork-and-Pineapple Stir-Fry With Cilantro Rice 1 pork tenderloin (¾ pound), halved lengthwise and thinly sliced Kosher salt and freshly ground pepper

¼ cup vegetable oil 2 cups precooked brown rice or rice blend, such as 365 1 white onion, cut into 1-inch pieces 1 large red bell pepper, cut into 1-inch pieces 6 ounces green beans, trimmed and halved

½ small pineapple, cored and cut into ¾-inch pieces (2 cups)

8 ounces clam juice

1 tablespoon sriracha or chili paste

4 skinless cod fillets (each 5 to 6 ounces)

2 tablespoons cornstarch

¼ cup lightly packed fresh mint leaves, sliced if large 1. Heat oil in a large straight-sided skillet over medium-high. Add shallots and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender and golden-brown in places, 5 to 7 minutes. Add bulgur and ¼ teaspoon harissa; cook until nutty and fragrant, about 2 minutes. Add tomatoes, clam juice, and ½ cup water. Bring to a simmer, cover, reduce heat to low, and cook 10 minutes.

½ cup packed chopped fresh cilantro, plus more for serving 1. Season pork with salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over high. Add rice and reheat, covered, shaking skillet a few times, 2 minutes. Transfer to a bowl; cover.

2. Meanwhile, season fish with salt, pepper, and remaining 1 teaspoon harissa. Nestle fish into bulgur mixture in a single layer, cover, and continue cooking until fish is just cooked through, 8 to 10 minutes, depending on thickness. Remove from heat; let stand, covered, a few minutes. Serve with mint and a drizzle of oil.

2. Return skillet to high heat; swirl in 1 tablespoon oil. Add pork and cook, stirring a few times, until browned in places and almost cooked through, 2 minutes. Transfer to a plate. Add remaining oil, then onion, bell pepper, beans, and pineapple; season with salt and pepper. Cook, stirring frequently, until vegetables are crisptender, 8 to 10 minutes. Whisk together sriracha, cornstarch, and 1 cup water; add to skillet with pork and any accumulated juices.

Cook, stirring, until sauce thickens, about 30 seconds. Stir cilantro into rice; serve with pork, vegetables, and more cilantro.

ACTIVE TIME:

ACTIVE / TOTAL TIME:

25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Super-Grain Soup With Watercress and Mushrooms A blend of mushrooms, such as shiitake, cremini, and oyster, gives this soup deeper flavor, but a single variety is fine, too.

3 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces gourmet mushroom blend, thinly sliced (2 cups) 1 cup thinly sliced red onion (from 1 small) Kosher salt and freshly ground pepper 1 cup super-grain blend, such as 365, or tricolor quinoa 6 cups low-sodium vegetable or chicken broth 2 ounces pecorino, grated ( ½ cup packed), plus more for serving

2 tablespoons fresh lemon juice, plus wedges for serving 1 bunch watercress (3 ounces), trimmed and coarsely chopped

1. Heat oil in a pot over medium-high. When it shimmers, add mushrooms and onion; season with salt and pepper. Cook, stirring occasionally, until tender and golden brown in places, 10 to 12 minutes. Add grains and cook, stirring a few times, until toasted and nutty, 2 to 3 minutes.

40 MIN. | SERVES: 4

Beef-and-Barley Burgers For homemade Dijonnaise, mix 2 parts mayo with 1 part Dijon.

2 cups precooked barley or barley blend, such as 365 10 ounces ground beef, 85 percent lean 1 cup grated carrots (from 2) 1 tablespoon minced fresh ginger (from a 1-inch piece) 4 teaspoons reduced-sodium soy sauce Kosher salt and freshly ground pepper 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 cups packed baby arugula (1½ ounces) 1 cup thinly sliced cucumber Dijonnaise and soft onion rolls, split, for serving

1. Pulse half of barley in a food processor until mashed. Transfer to a bowl with beef, carrots, ginger, remaining barley, soy sauce, 2 teaspoons salt, and ¼ teaspoon pepper; stir to combine (do not overmix). Divide into 4 portions; form into 4½ -inch round patties.

2. Add broth; bring to a boil, then reduce heat to medium-low and simmer until grains are just cooked, 12 to 15 minutes. Remove from heat. Stir in pecorino and lemon juice; season with salt and pepper. Serve with watercress, a drizzle of oil, more cheese, and lemon wedges.

2. Heat 2 tablespoons oil in a large nonstick skillet over mediumhigh. When it shimmers, add patties in a single layer and cook, flipping once, until browned on both sides and just cooked through, 4 to 5 minutes total. (If necessary, cook in two batches.) Toss arugula and cucumber with remaining 1 teaspoon oil; season with salt and pepper. Spread Dijonnaise onto split sides of rolls. Sandwich patties and arugula mixture with rolls; serve immediately.

ACTIVE TIME:

ACTIVE TIME:

20 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

25 MIN. | TOTAL TIME: 35 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

Braised Cod and Bulgur With Zucchini and Tomatoes

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EVERYDAY FOOD

Raisin-Challah Apple Betty 5 tablespoons unsalted butter, melted, plus more for brushing

¾ cup packed light-brown sugar 1 teaspoon ground cinnamon

¼ teaspoon kosher salt 2 pounds baking apples, such as Granny Smith or Honeycrisp (4 to 5), or a combination, peeled, cored, and cut into ½-inch wedges 2 tablespoons apple-cider vinegar

½ cup apple cider 6 tablespoons clover or orangeblossom honey

8 ounces raisin challah, cut into ¾-inch cubes (about 5 cups)

1/3 cup sliced almonds Vanilla ice cream, for serving

1. Preheat oven to 375˚. Brush an

8-by-8-inch baking dish with butter.

| SWEETS |

Warm Wishes

In this doubly lucky dessert, two Rosh Hashanah favorites— raisin challah and apples dipped in honey—come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig into a fruitful new year.

TEXT BY CLAIRE SULLIVAN RECIPE BY GREG LOFTS

78

SEPTEMBER 2019

cinnamon, and salt. In another bowl, toss apples with vinegar, ¼ cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.

Toss bread cubes with butter and remaining ¼ cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, onethird of sugar mixture, and remaining bread cubes. Sprinkle top evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.

3. Bake until apples in center

of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover; continue baking until liquid reduces to a syrup and top is crisp, 10 to 12 minutes. Let cool slightly.

Serve warm with ice cream.

ACTIVE TIME: 25 MIN. | TOTAL TIME : 1 HR. 30 MIN. | SERVES: 6 TO 8

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY CARL A GONZALE Z-HART

2. Stir together brown sugar,

Cheesecak THE REASON EVERYONE SAVES ROOM FOR DESSERT

R A S P B E R RY- L E M O N CHEESECAKE BARS Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings (incl. refrigerating)

W HAT YO U N EED 2 cups graham cracker crumbs 1 cup plus 2 Tbsp. sugar, divided 6 Tbsp. butter, melted 3 cups (12 oz.) raspberries, divided 1 Tbsp. each zest and juice from 1 lemon 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 4 eggs

MA K E I T HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides.

Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

RESERVE 1/2 cup raspberries and 1 tsp. lemon zest for later use.

BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

BAKE 35 to 40 min. or until center is almost set. Cool completely.

REFRIGERATE 4 hours. Top with reserved raspberries and lemon zest.

Use foil handles to remove cheesecake from pan before cutting into bars.

PERFECT

Cheesecak

IS MADE WITH

©2019 Kraft Foods

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OUTDOOR

LAMPS

September “I once read that in a forest of a hundred thousand trees, no two leaves are alike. And no two journeys along the same path are alike.”

—Paulo Coelho, Aleph

PHOTOGRAPH BY VICTOR SCHRAGER

MARTHA STEWART LIVING

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1

Extra! Extra!

After making this soup, you’ll have enough shredded meat left for tomorrow’s lunch: our quick chicken salad.

See the recipe on page 114.

SIMMER IT DOWN This Mexican soup makes satisfying use of the whole bird. Cut it into pieces and start them in cool water to ensure even, gentle cooking when you poach them. Pull off the cooked meat, and toss the bones back in to extract every last bit of flavor. To serve, combine the broth, the shredded meat, and a fiesta of toppings: creamy avocado, tangy cotija cheese, bright cilantro, cool radish slices, and fried tortilla strips.

SPICY CHICKENAND-LIME SOUP

Playing Chicken America’s favorite meat is due for a flock of new recipes—and smart, surefire ways to cook it to perfection every time.

Read on for some fresh dinner inspiration and all the juicy details.

PHOTOGRAPHS BY MARCUS NILSSON TEXT BY MICHELLE SHIH RECIPES BY SHIRA BOCAR

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CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD For all recipes, see page 114.

2

RULE THE ROAST Our all-in-one recipe packs a one-two punch. The first is Pernod, a slightly sweet anise-flavored French liqueur that’s mixed with fennel seeds, lemon juice, and olive oil and then tossed with chicken thighs, shallots, and cherry tomatoes. It creates a rich, aromatic pan sauce. The second is finishing the dish under the broiler.

The Pernod caramelizes as the chicken skin turns golden, and the cherry tomatoes get smoky and blistered—just right for serving over pasta or farro.

How to Cut Up a Bird (and never pay more for precut parts again)

VINEGAR-AND GARLIC-BRAISED CHICKEN

STEP 1

Slice a knife between the leg and breast, angling toward the leg so the breast skin stays intact. Bend back the thigh and pop the socket, then cut between the thigh and back to separate the whole leg. (To separate the thigh and drumstick, lay skin-side down and cut along the thin line of fat that marks the boundary between the two.)

Repeat on the other side.

Pull back a wing to pop the socket, and cut to separate. Repeat on the other side.

3

EMBRACE THE BRAISE Vinegar is powerful, but it doesn’t have to overpower. This Filipinostyle adobo includes a full cup and a half of the mellower ricewine variety. Swirled in a marinade of soy sauce, sugar, and garlic, it tenderizes the chicken, then it cooks with the meat to build flavor and create a glossy sauce to spoon over rice. Unlike in most marinated dishes, nothing gets discarded—no haste, no waste.

STEP 2

Stand the chicken on end, neck-side down.

Using kitchen shears or a knife, cut between the backbone and rib bones on both sides.

(Reserve the backbone for stock.)

STEP 3

Why GIY? Grinding your own chicken guarantees fresh, coarsely chopped (never mushy) meat. Cut 1 pound boneless, skinless breasts or thighs (or a combo) into 1-inch chunks. Arrange in a single layer on a large plate; freeze until the edges are firm, about 15 minutes.

Pulse in a food processor in two batches 30 to 40 times, until finely chopped but not pasty. Store in the refrigerator for up to 2 days.

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With the breasts skinside down, use the heel of the knife to break the wishbone. Continue cutting the breastbone in half using a chopping motion, then slice through meat and skin to separate into two pieces.

You’ll have two breasts, two thighs, two legs, and two wings.

4

WING IT Amazing, but true: Baked flappers can be just as crispy and delicious as fried ones (trust us, we tried both techniques). The fat renders in the oven, so the meat becomes succulent while the skin turns crackly. Brush on a glaze of mustard and marmalade—plus cayenne, for kick—in the last 10 minutes of cooking, just enough to burnish, not burn.

They’ll fly off the platter.

CARAMELIZED MUSTARDMARMALADE WINGS

SEE HOW IT’S DONE Simply hover your phone over this smart code to watch a step-by-step video of this technique.

Pssst!

Generously salting a whole chicken (or any part still on the bone) overnight is a trusty restaurant secret. The salt deeply penetrates the meat, so every bite is juicy and savory.

PERUVIANSTYLE ROAST CHICKEN WITH POTATOES

5

FEEL WHOLE Take one bite, and you’ll think it’s the spices— cumin, paprika, oregano, salt, and garlic—that make this dish special.

Try the potatoes, and you’ll swear they’re the ticket: Boiled, then roasted, they’re crisp on the outside and fluffy inside. Taste the sauce, and your search is over.

This purée of cilantro, jalapeño, garlic, mayo, and lime is so addictive, we advise making extra.

CHICKEN SALTIMBOCCA WITH SAGE

7

SAUTÉ IT

GRILL IT

Pounding breasts to ¼-inch thickness promises even cooking, and wrapping them in prosciutto (with two sage leaves tucked in) forms a flavor blanket that crisps in the pan. Dredge them in flour so they brown well, and to thicken the sauce at the end. Serve with steamed squash and shallow-fried sage leaves—a genius way to use the whole bunch.

Though appealing in theory—light, juicy, pleasing to the pickiest of eaters—grilled breasts overcook easily, leaving you with a tough, flavorless protein. To avoid this fate, pound them to an even ½-inch thickness, salt them generously, and let them sit for half an hour at room temperature before grilling. Then top with a zesty, Thai-inspired cuke relish.

Here’s yet another use for your multicooker: our food editors’ (relatively) speedy chicken broth. 1. In cooker, combine 3 pounds wings, backbones, necks, or wing tips (or a combo); 2 carrots and 2 celery stalks, cut in thirds; 1 onion, quartered; 6 sprigs flat-leaf parsley; 1 dried bay leaf; 1 teaspoon black peppercorns; and 1 tablespoon kosher salt.

Add 10 cups water; bring to a simmer on high “sauté” setting. Skim foam from surface. 2. Secure lid and switch to “pressure cook” setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, release pressure manually. Once all steam has been released, carefully remove lid. 3. Strain broth through a fine-mesh sieve; discard solids. Skim rendered fat from surface with a spoon, or refrigerate broth and let fat solidify before removing.

Instant Success

Bird Words Three common terms and what they mean.

ORGANIC

The animals were raised without antibiotics and given organic feed, among other requirements, and the farm was certified by an annual inspection.

RAISED WITHOUT ANTIBIOTICS

The farm has sent proof of this practice to the USDA, but was not inspected for compliance. Ditto for “No Antibiotics Ever” and “Never Given Antibiotics.”

ANIMAL WELFARE APPROVED

There is no single certifying body for humane treatment of chickens—adequate space, time outdoors—but the ASPCA recommends looking for this label, as well as “Certified Humane” and “Global Animal Partnership step 2” and higher (up to step 5+).

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8

GET DRESSED

Don’t wait until Thanksgiving to pair roasted poultry and rustic stuffing. Bake a split bone-in chicken breast on a bed of celery, onion, garlic, torn ciabatta, and grapes (for harvest-time sweetness).

The meat’s juices soak into the bread, so the center is moist, while the craggy bits on top crunch like croutons. You’re welcome!

ROASTED CHICKEN BREAST WITH GRAPE STUFFING

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF; ILLUSTR ATIONS BY BROWN BIRD DESIGN

6

GRILLED CHICKEN BREAST WITH CUCUMBER RELISH

CRISPY CHICKEN CUTLETS

Nugget Wisdom To adapt this dish for kids, leave a breast unpounded and cut it into bite-size chunks, then follow the recipe on page 117.

9

COVER IT IN CRUMBS Chicken Milanese, schnitzel, katsu—whatever you want to call it, our pan-fried cutlet is all grown up.

The meat is marinated in yogurt for 15 minutes to tenderize it and get the panko to adhere for a substantial coating. And no, you won’t want fries with that after you try a fresh tangle of peppery greens: arugula, watercress, and Little Gem lettuce, tossed with lemon juice and olive oil.

Right from the university’s opening in 1891, the garden became a favorite meeting spot of courting undergrads. Hundredyear-old silvery Yucca x schottii frame the left side of a path. Tall Italian cypresses, replacements for the originals, lend verticality. A columnar Echinopsis terscheckii and red-flowered Aloe arborescens fill the bed at right, edged by serpentine rock. In the distance, a towering Washingtonia filifera planted by Ulrich flaunts its fronds.

W E S T

Stanford University is known for its stellar academics, but wander past the red tile roofs and iconic Hoover Tower, and you’ll find a hidden garden that was designed by Rudolph Ulrich in the late 1800s. Here, giant cacti and succulents tell quite a tale of opulence, hardship, and plucky (or shall we say prickly?) resiliency.

Today, the place is an oasis of sustainability—and staying power.

PHOTOGRAPHS BY CAITLIN ATKINSON TEXT BY JOHANNA SILVER

WO R L D

Left: A rare double-trunked Yucca filifera that dates to the garden’s creation looms large; beneath it lies a bed of Euphorbia rigida with lime-colored flowers.

Above: An Agave parryii displays its captivating rosette form and sharp black spines.

D

EEP WITHIN THE ARBORETUM at Stanford University, in

Palo Alto, is the best-kept secret on campus. Surrounded by a classic California landscape—coast live oaks, imported eucalyptus, and golden grass— sits an expanse of plants that look lifted from a Dr. Seuss book. Enormous agaves and yuccas with shaggy thatch skirts catch your eye from a distance, and once you enter, the curiosities are hard to keep up with. Densely planted beds overflow with otherworldly characters flaunting spines of every color, and barrels, pads, and rigid rosettes of every proportion.

This surreal scape was one of several so-called “Arizona Gardens” created by landscape architect Rudolph Ulrich in the 1880s, a time when cacti and succulents were typically grown in small pots in the greenhouses of the wealthy, and rarely seen cultivated outdoors. Ulrich’s designs, which he also created at the former Hotel Del Monte in Monterrey and the Hotel Raymond in Pasadena, among other locations, blended a formal style (quadrilateral beds and symmetrical plantings) with never-before-seen arid

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beauties. In Palo Alto, which was then an 8,000-acre private estate, his patrons were Jane and Leland Stanford, garden enthusiasts who spared no expense: Leland collected trees from around the world, and Jane insisted on growing a panoply of flowers year-round.

Stanford’s day job was president of the Central Pacific Railroad, which came in handy, since the only way to source desert plants back then was by train. He granted Ulrich unlimited access to boxcars and labor for grueling trips to the Sonoran Desert. In a practice that would land him in hot water today, Ulrich and crew dug up the most stunning specimens, including barrel cacti, opuntia, and yucca, and shuttled them back to the coast. After the Stanfords’ only son died unexpectedly of typhoid, they transformed their estate into the university in his memory in 1891.

The Great Depression hit the area hard, and while the school bounced back, the garden languished for decades until the administration decided to renovate the part of campus where

Left: A golden-flowered Aloe marlothii shares a bed with Euphorbia lambii. Above: Golden-barrel cacti—donated in 2003 from Lotusland, the famous Montecito garden—frame Opuntia ficus-indica, grown from cuttings of the original planting. In the background, a columnar Echinopsis terscheckii stands next to silvery swords of Yucca x schottii.

it sits. The project’s unlikely leader was Julie Cain, who had spent the previous 10 years managing Stanford’s undergraduate library. In 1998, she gathered a team of volunteers and slowly resuscitated the grounds. “It was in rough shape,” she says.

More than a dozen volunteer oaks blanketed the entire space in shade and had to be removed. A layer of leaf litter, several inches thick, covered the ground. The original serpentine rock edging that delineated the beds had sunk underground, erasing the pathways. Though Cain and her cohorts tried various mechanical excavators, they eventually found that an oldfashioned shovel worked best. “We did a hell of a lot of digging!” she recalls.

Now restored but still under the radar, this prickly paradise is poised for another heyday, but for strikingly different reasons. Originally designed for status and showmanship, the low-water, low-maintenance plot is a beacon of sustainability.

Plant procurement is dramatically different today, too. Due to its limited budget, the garden relies not on Wild West train

treks but on botanical donations. (The San Francisco Cactus & Succulent Society has been indispensable in providing expertise and plenty of cuttings.)

This makes planning challenging; however, the upside is the opportunity to receive an occasional giant, like a tree-size Pilocereus, dug up and lifted by crane when new owners of its home in Salinas didn’t care for the spines. Another break from the past: Thirsty varieties are no longer mixed in with dryadapted species, a signature Ulrich touch that’s neither financially nor environmentally viable today. “But textural contrast is still vital,” says current coordinator Christy Smith, another Stanford librarian-turned-garden-custodian. As is generational contrast: In this landscape, Simply hover youngsters mingle with old treasures, includyour phone over this smart code ing a dozen rare mature suc culents that date to watch a video back to Ulrich’s time. These spiky elder stateson how to propamen have truly seen it all. gate succulents.

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Actual size!

BITE CLUB The first rule of Bite Club is: You do talk about Bite Club.

And our latest book, MARTHA STEWART’S COOKIE PERFECTION, is your new manual. It has more than 100 recipes—from superlative twists on classics to monumental treats to share. Ladies and gentleman, start your ovens.

PHOTOGRAPHS BY LENNART WEIBULL

Press Play

PEANUT-BUTTER SANDWICH COOKIES Simply hover your phone over this smart code to get all of these cookie recipes.

In this tower of power, PB is the MVP. Creamy peanut butter enriches the filling (made of butter, powdered sugar, and a pinch of salt), and also lends nuttiness to the cookies, which get their crispy bite from toasted oats and turbinado sugar. For uniform-size tops and bottoms—the key to a successful sandwich cookie—chill the dough for 20 minutes in the refrigerator, then use a twoinch cutter dipped in flour to prevent sticking when you punch out the shapes.

Live Large So big that you bake them only two per sheet, these giant white-chocolatepecan cookies feed a crowd.

Dark-brown sugar ups the chewy factor, the nuts bring crunch, and jumbo chunks of white chocolate create pockets of melted sweetness.

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Ace a Basic We think of sugar cookies as jacks-of-all-trades, not plain Janes. That’s because our take is delicious alone or gussied up in a variety of ways. Two genius touches set this recipe apart: a scoop of sour cream for pillowy softness, and a drop-style dough, which means no rolling is required.

Add sprinkles or sanding sugar before baking; then, for an even softer result, pull the cookies out of the oven when they’re just golden on the edges and pale at the center. Let them cool completely so they can firm up, and if marmalade is more your jam, finish plain ones with a citrus glaze and curls of candied peel.

PERFECT SUGAR COOKIES

SALTED-CARAMEL WHOOPIE PIES

Put a Ring on It Though the rims of pink salt and coarse sugar on these knockouts may look like a flourish, they actually complete a trifecta of flavors.

The puffed rounds (which achieve their tender springiness from whole milk) are jazzed up with warming cinnamon and allspice, and the velvety filling is homemade caramel buttercream—trust us, it’s well worth the step of cooking sugar until it’s golden brown and whisking it with cream and butter. But when you take a bite, it’s the salty edge that brings this beauty together, offsetting the sweetness in the center and amplifying the spices.

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Spot a Gem Talk about one-bite wonders— these pipsqueaks measure less then two inches across. Lemon juice and zest brighten their cakelike center; you can also swap in lime for a different spin. Piping the dough produces symmetrical dots (if you don’t have a piping bag, snip the corner off a resealable plastic one), and the dazzling finish is a breeze: Just brush the baked morsels with a quick lemon-sugar glaze and dust with sanding sugar.

SPARKLY LEMON COOKIES

BROWN-BUTTER HONEY COOKIES

MIKE KR AUT TER (HONEY COOKIES)

Weave Some Magic Think of these golden squares as glamorous graham crackers. Their honey-infused dough contains brown butter, cream, and cardamom, and their mesmerizing pattern comes courtesy of an embossed rolling pin (we used the PME Fondant Rolling Pin Deep Basket Weave Design; from $33, bakedeco.com). Freezing the dough before baking has clear benefits: The chill time ensures neat corners and a sharp design, since the butter is less likely to melt and cause spreading before the tiles set.

TRIPLE-CHOCOLATE BROWNIE CUPS

Push the Envelope Brownie bites grow up (and out) in these jumbo-size treats—and at four inches across, they make a major impression. Cocoa powder pumps up

the pure chocolate flavor, and literal handfuls of milk- and white-chocolate

chips bring on the intensity. If you like some crunch with your cocoa fix, stir chopped walnuts or pecans into

the batter before setting the cups on a sheet pan to bake.

96

Hold It Together In these feats of physics, a cushion of fluffy chocolate buttercream is suspended between flash-card-thin wafers, which get their dark hue from Dutch-process cocoa powder. (To help prevent the dough from tearing, roll it out on a nonstick baking mat.) Seal the deal by rolling the edges in finely chopped toasted hazelnuts and chilling the sandwiches overnight—the cream will firm up as the wafers soften into it, so you can sink your teeth in without the center escaping.

Martha Stewart’s

Cookie Perfectıon

100+ Recipes to Take Your Sweet Treats to the Next Level

Recipes reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019

by Martha Stewart Living Omnimedia, Inc. Published

by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Available October 15 wherever books are sold; to preorder, go to amazon.com.

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES

hues ( ( BY HAND

Avocado pits make PINK. Blueberries create VIOLET. Dried marigolds yield YELLOW. These are just a few of the gorgeous COLORS that a New York City textile artist cooks up using the ageold method of natural dyeing.

Grab an armful of flowers or produce, roll up your sleeves, and transform anything from table linens to tees.

PHOTOGRAPHS BY GENTL � HYERS | TEXT BY JENNY COMITA

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I

Kiva Motnyk (top) stitches her quilts and other pieces on deeply familiar turf: She works out of the same NYC loft where she grew up, as well as in her studio upstate (above).

But she finds inspiration, discovers new-toher techniques, and sources unique raw

100

materials when traveling. On a recent trip to Guatemala, she learned traditional backstrap weaving, and how to dye fabric with carrots. And she returned from Peru with skeins of incomparably soft alpaca wool.

of her downtown New York City studio, surrounded by oversize spools of baby-soft alpaca yarn from Peru and shelves piled with earthy fabrics, textile artist Kiva Motnyk is showing off one of her latest creations: a diaphanous, quilted panel stitched from scraps of linen, cotton, and silk. It glows with a range of sunny shades derived from goldenrod, turmeric, and other botanicals. Smackdab in the center is a jagged cat scratch. “My kitty got to it,” says Motnyk with a shrug and a smile. “But I’ll probably patch over it, and that will create a whole new dimension. I always prefer pieces that have a story.”

Many pet owners would have banished the little creature from the studio, but—happily for her two feline friends—Motnyk isn’t bothered by the occasional rip or tear. In fact, her appreciation for imperfections is one of the qualities that drew her to natural dyeing, the process by which she infuses her fabrics with their rich colors.

“It’s always kind of an experiment,” she says of tinting textiles with everything from onion skins and avocado pits to wild sumac, blueberries, pine needles, and flowers. “I can never make the same color twice, and I love that.”

That uncertainty wouldn’t fly in the halls of Calvin Klein and Isaac Mizrahi, where Motnyk worked after earning her degree from the Rhode Island School of Design. She spent 15 years in the fashion industry before establishing Thompson Street Studio (thompson streetstudio.com), her collection of textile-driven home goods, in 2014. “I was disillusioned by how clothes are created now: You send things overseas, and you don’t get to feel the materials and have that connection,” she says of her career shift. “I really wanted to get back to working with my hands.”

These days, she has her fingers on everything, whether she’s stitching together quilts or pillows in her SoHo live/work space—the same loft in which she grew up, the daughter of a painter and a dancer—or dipping bolts of linen and swatches of washed silk into bubbling dye vats on the 24-acre property in the Catskill Mountains that she shares with her husband, an industrial designer. She’s been refining her technique since childhood, when she began making naturally dyed stuffed animals and tackling other crafty projects with her mom. “It’s actually very simple,” says Motnyk, who sources her palette from kitchen scraps, foraged weeds, and her garden, where she grows marigolds, indigo, and other highly pigmented plants. She simmers the botanicals in water before adding fabrics that have been pretreated with a mordant, or fixative—usually a salt or vinegar solution—to help set the color. (For a step-by-step lesson, see the following pages.)

The effects range from subtle, such as pale neutrals produced by onion skins, to deeply dramatic. Beets deliver a shocking fuchsia.

Red cabbage produces amethyst-like purples. For Motnyk, the process itself brings as much joy as the rainbow of results does.

“The natural ingredients smell and feel so different from chemical dyes,” she says. “When I’m working with them, it’s hard to keep my dog and cats away. These pigments, and the colors they produce, are so gorgeous that everyone just wants to be around them.”

N A CROWDED CORNER

STEP

1

GATHER INGREDIENTS

Motnyk grows botanicals for dyeing on her property in upstate New York, but she also raids her kitchen for produce and scraps (onion skins are a favorite) and plucks weeds and wildflowers, like the bushy goldenrod she carries here.

STEP

2

SIMMER AND STEEP

For the best results, use natural fibers like cotton, linen, wool, silk, and hemp. Motnyk prewashes all textiles to remove any residue (she likes the concentrated detergent Synthrapol), and treats them with a mordant, a solution of either vinegar or salt and water, to help set the dye.

Then she follows her recipes (opposite). Aim for about a gallon of dye per pound of dry fabric, so the material can swish around.

WHAT YOU’LL NEED :

Large stainless steel stockpot, strainer, mixing spoon, tongs, non-iodized salt, white vinegar, and rubber gloves (to protect hands from staining).

MAKING THE DYES

PURPLES AND VIOLETS Motnyk picks wild blueberries, raspberries, and blackberries, but store-bought ones work just as well. 1. In stockpot, simmer cloth in a solution of 1 cup salt to 6 cups water for 1 hour.

Let cool and wring out. 2. In clean stockpot, mix berries (any combination) with water, using a ratio of 2 cups fruit to 8 cups water. 3. Add damp treated fabric and simmer with fruit and water to desired depth of color, 30 to 60 minutes.

4. Rinse, wring out, and hang to dry in the sun.

PEACHES AND RUSTS Sumac is a common roadside weed. 1. In stockpot, bring 1 part vinegar to 4 parts water to a boil. Add fabric; simmer for 1 hour. Let cool and wring out. 2. In clean stockpot, simmer sumac berries for about 45 minutes, using a 1-to-1 ratio of water to plant. 3. Strain berries and add damp treated fabric; simmer for about 30 minutes. 4. Finish as above.

YELLOWS AND GOLDS For the deepest shades, pick marigolds in late summer or early fall, and hang in a warm, dry place until the petals are dry to the touch (3 weeks). 1. Treat fabric with salt mordant (see Purples and Violets step 1, above). 2. Bring 1 cup dried marigold petals and 2 gallons water to a boil. 3. Add damp treated fabric and simmer for about 1 hour. 4. Finish as above.

PINKS AND FUCHSIAS “Beet dyes make the most brilliant pink,” Motnyk says. 1. Treat fabric with vinegar mordant (see Peaches and Rusts step 1, above).

2. Simmer 1 part chopped beets in 6 parts water for about 2 hours; remove beets from pot. Add damp treated fabric and simmer for another hour. 3. Turn off heat and let stand until desired shade is reached, 1 hour to overnight. 4. Finish as above.

103

STEP

3

RINSE AND AIR-DRY

104

Motnyk hangs pieces in the sun to set the color. The shades lighten as they dry— something to factor in when determining steeping time.

To launder dyed fabrics, handwash cold, or machinewash in a gentle cold cycle.

ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY PAMEL A DUNCAN SILVER

“It’s such a meditative process to work with these beautiful colors,” says Motnyk of her textile projects. “Rather than sketch out a pattern in advance, I just start building and piecing things together. It’s almost like painting.”

Made to Measure The yardstick screwed into the front edge of this desk is clutch for crafters and online shoppers alike.

WORK PERKS To get a spacious desk for a song, lay a hollow-core door across two sawhorses. Coat them all with scuff-resistant high-gloss paint, and the sleek factor skyrockets. (We used Benjamin Moore’s Trout Gray.) Then keep supplies in reach with color-blocked pegboard, magnetic sheet metal, and chalkboard that you can outfit with standard-issue hooks, magnets, and shelves. Spray-paint them gold to unify—and elevate—them. Organization?

Achieved. See page 117 for all the credits.

106

BUILT•TO •LAST It’s hammer time! These ingenious DIY ideas come straight from our happy place: the hardware store, where timeless design meets won’t-quit quality on every end unit and shelf. Pull out some simple tools, and stock your home with style.

PHOTOGRAPHS BY LENNART WEIBULL | TEXT BY PETRA GUGLIELMETTI CREATED BY LORNA ARAGON

107

PIPE DREAM A towel ladder made of copper plumbing fittings gives your bathroom the charm of a fancy Parisian hotel suite for the cost of room-service petit déjeuner. (Get the how-to and all piping materials on page 117.)

To cast a glow on your handiwork, bring a pair of no-frills light fixtures up from the basement, too. Leave them white, or paint them—either way, the bare bulbs will lend even more minimalist chic.

THE DETAILS: West Elm metal framed wall mirror, in Rose Gold, $299, westelm .com. Leviton white outletbox lamp holders, 600 watts, 250 volts, $1.50 each, home depot.com. Kohler Purist faucet, in Vibrant Rose Gold, $844, us.kohler.com. DXV Cossu pedestal sink, 24", $816, dxv.com. SherwinWilliams paint, in Ibis White, sherwin-williams.com.

Granada Tile Tunis 54 B cement tiles, 8" by 8", $8 each, granadatile.com. For additional credits, see page 118.

108

LUXE LARDER To give steel utility shelves a garageto-gourmet makeover, coat them in creamcolored metal-specific spray paint. Then outfit every level for optimal storage with openfront crates; brass S hooks; and a half-inchwide, 18-inch-long dowel or two—they’ll slip right into the rivet holes to dole out butcher paper or twine.

THE DETAILS: Muscle Rack steel shelving unit, 72" by 48" by 18", $83; Rust-Oleum Painter’s Touch 2x spray paint, in Gloss Ivory, $4.50; and Crates & Pallet wood vegetable crates, 13.25" by 15.62" by 9.25", $48 for 2, homedepot.com. Smeg fullsize refrigerator, in Cream, $1,999, williams-sonoma .com. For additional credits, see page 118.

109

The Fab Fob

1

2

3

4

IDEAS IN EVERY AISLE

110

1. These two-buck brass connector rings belong on any dinner table. National Mfg. brass ring, 2", $2.50, truevalue.com. Heather Taylor Home gingham napkin, in Indigo, $82 for 4, heathertaylorhome.com. 2. BYO (braid your own) boutique-worthy keychain, using cotton clothesline and a brass snap hook. Ace Venetian natural solid braided cord, 9/64", $7 for 48', acehardware .com. PJ Tool & Supply brass fast eye snap hook, 27/8", $2.50, pjtool.com. 3. These canvas tool bags can lug lots of other stuff: Stash phone chargers or makeup in the clutch, or pack the handled style for a weekend away. Klein Tools canvas zipper bag, 121/2", $10; and No. 6 canvas tool bag, 14", $58, homedepot.com. 4. Mount a brass cleat to corral cords in nautical style.

Hardware Essentials solid brass rope cleat, from $2.25, fleetfarm.com.

ART DIRECTION BY ABBEY KUSTER-PROKELL

Knot three pieces of line around the ring with a lanyard hitch, then braid and secure with another knot at the end.

STANDING OVATION A pair of sturdy bifold closet doors was the basis for this brilliant decorative screen.

Join them with extra hinges, then cover the unfinished wood with wallpaper of your choice—you need only a few strips, so even a designer price will be right. (For a faster result, use the paste-free, peeland-stick kind.) To finish the raw edges, hot-glue on ribbon in a contrasting color.

THE DETAILS: Hermès H Pointelle wallpaper, in Terre de Sienne, $274 for a 26.97" by 393.7" roll, hermes.com.

Jeld-Wen unfinished flush hardwood closet bifold doors, 24" by 80", $51 each; and Pratt Retail Specialties premium moving blanket, 80" by 72", $18, homedepot .com. Jenni Kayne oak side table, $1,295, jennikayne .com. CB2 Kaishi chair, in Snow, $599, cb2.com.

Nice Pad Make your dog a bed from a moving blanket, and he’ll be sitting as pretty as our dear friend here. The herringbone-stitched quilts are plush yet indestructible, and stylish to boot. See page 117 for the how-to.

111

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

Recipe Index

PICK OF THE PATCH PAGE 19

STARTERS, SALADS, SOUPS & SIDES Caramelized MustardMarmalade Wings 115 Minestrone With Cabbage and Anelli 112 Shredded Cabbage With Ginger Vinaigrette 113 Spicy Chickenand-Lime Soup 114 MAINS Beef-andBarley Burgers recipe card Braised Cod and Bulgur With Zucchini and Tomatoes recipe card Cabbageand-Bacon Sandwiches 112 Chicken Saltimbocca With Sage 116 Chicken Thighs With Cherry Tomatoes and Pernod 115 Crispy Chicken Cutlets 116

Quick Chicken Salad 114 Roast Chicken With Vegetables and Potatoes 114 Roasted Chicken Breast With Grape Stuffing 116 Sausage-andKale-Stuffed Shells 72 Super-Grain Soup With Watercress and Mushrooms recipe card Tuna-Apple Bento Box 70 Vegetarian Mezze 70 Vinegar-andGarlic-Braised Chicken 115 Whole Stuffed Cabbage 112 DESSERTS Raisin-Challah Apple Betty 78 Tropical-Fruit “Sushi” 113 OTHER

Crispy Chicken Nuggets 117

Chocolate Blender Frosting 28

Crunchy Lemon-Pepper Salmon 73

Cocktail Salad Dressing 74

Curry Hand Pies 73 Grilled Chicken Breast With Cucumber Relish 116 Italian-Hero Chopped Salad 70 Peruvian-Style Roast Chicken With Potatoes 116

112

Pork-andPineapple Stir-Fry With Cilantro Rice recipe card

SEPTEMBER 2019

Fried Sage Leaves 116 Multicooker Yogurt 28 SrirachaHoney Mayo 74

transfer to a baking sheet lined with a kitchen towel. Continue boiling cabbage and removing leaves until 12 largest outer leaves are cooked. (Remove remaining cabbage and reserve for another use.) Trim the thick center vein from bottom of each leaf.

3. Preheat oven to 350°. Heat

Whole Stuffed Cabbage You can refrigerate boiled and cooled cabbage leaves in an airtight container for up to a day.

1 large egg, plus 1 egg white

1/3 cup kasha (roasted buckwheat kernels), such as Bob’s Red Mill

2/3 cup boiling water Kosher salt and freshly ground pepper 1 small Savoy cabbage 5 tablespoons extra-virgin olive oil 1 onion, finely chopped (2 cups) 3 medium carrots, shredded (2 cups)

½ cup finely chopped fresh parsley, plus more for serving

½ cup finely chopped fresh dill, plus more for serving 1 pound ground turkey, preferably dark meat 4 teaspoons unbleached all-purpose flour 1 can (28 ounces) diced tomatoes Sour cream, for serving 1. Whisk egg white in a bowl;

stir in kasha to evenly coat. Heat a small saucepan over high; add kasha mixture and cook, stirring constantly, until dry and kernels separate, about 2 minutes. Reduce heat to low; stir in boiling water and a pinch of salt. Cover and cook until water evaporates and kasha is tender, about 8 minutes.

2. With a paring knife, remove

core of cabbage. Drop cabbage into a large pot of generously salted boiling water; cook until outer leaves turn bright green and pull easily from head, about 1 minute. Remove outer leaves;

3 tablespoons oil in a skillet over medium. Add onion; season with salt and pepper and cook, stirring occasionally, until golden, about 10 minutes. Trans‑ fer to a large bowl along with cooked kasha; let cool completely.

Whisk remaining egg and stir into kasha mixture with carrots, herbs, turkey, and flour. Season with 1¼ teaspoons salt and ½ tea‑ spoon pepper.

4. Line an 8‑inch bowl (measured

across top) with a double layer of cheesecloth, leaving about 6 inches of overhang. Then line with the 6 prettiest cabbage leaves, overlapping slightly and allowing them to hang over top of bowl. Layer with one‑third of turkey mixture; top with 2 more cabbage leaves. Repeat layering twice with remaining turkey mixture and leaves. Fold in over‑ hanging leaves to cover filling.

Gather cheesecloth overhang and lift cabbage up, twisting to tighten into a secure round.

5. Place tomatoes and 1 cup water in an ovenproof pot, such as a Dutch oven; bring to a simmer.

Season with salt and pepper; stir in remaining 2 tablespoons oil. Place stuffed cabbage, with twisted part of cheesecloth facing down, in pot. Cover, transfer to oven, and roast, basting occasion‑ ally with tomatoes, until a ther‑ mometer inserted in center reg‑ isters 160°, 40 to 50 minutes.

Let cool slightly, then remove cheesecloth and slice cabbage into wedges. Serve with pan sauce, sour cream, and herbs. | TOTAL TIME: 2 HR. 20 MIN. | SERVES: 6 TO 8 ACTIVE TIME: 45 MIN.

Cabbage-and-Bacon Sandwiches 4 slices thick-cut bacon, such as Nueske’s (6 ounces), halved crosswise 2 tablespoons unsalted butter 2 anchovies in oil, minced

½ small yellow onion, chopped ( ¾ cup) Kosher salt and freshly ground pepper

½ small green cabbage, cut into 1½ -inch pieces (4 cups) 1 teaspoon fresh lemon juice Mayonnaise, for spreading 4 slices (each ½ inch thick) soft white sandwich bread, preferably shokupan, lightly toasted 1. Cook bacon in a large skillet

over medium‑high heat, flipping once, until crisp and golden brown, about 8 minutes. Transfer to a paper‑towel‑lined plate.

2. Wipe skillet clean; return to

medium‑high heat. Swirl in butter until melted. Add anchovies and onion; season with salt and pepper and cook, stirring occa‑ sionally, until just beginning to brown, about 6 minutes. Add cabbage and ¼ cup water; season with salt and pepper. Cook until cabbage is wilted slightly but still crisp‑tender, about 5 minutes.

Stir in lemon juice; season with salt and pepper. Spread mayon‑ naise onto one side of each bread slice; sandwich cabbage mixture and bacon. Serve immediately.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 30 MIN.

MAKES: 2

Minestrone With Cabbage and Anelli Anelli are available at amazon.com and some groceries, but other small shapes like ditalini also work here.

12 ounces cocktail tomatoes

¼ cup extra-virgin olive oil, plus more for drizzling 1 medium red onion, chopped (2 cups) 1 small yellow onion, chopped (1 cup) 2 carrots, peeled and cut into ½ -inch pieces (1 cup)

FILL UP FOR

2 celery stalks, cut into ½ -inch pieces (1 cup)

½ small butternut squash, peeled and cut into ½ -inch pieces (2 cups) 1 sweet potato, peeled and cut into ½ -inch pieces (2 cups)

Kosher salt and freshly ground pepper 2 teaspoons tomato paste 1 piece (2 inches) Parmesan rind (optional)

½ small green cabbage, cut into ½ -inch pieces (4 cups) 4 ounces anelli or other small ringshaped pasta Chopped fresh parsley and cilantro, for serving

Kosher salt and freshly ground pepper 4 cups finely shredded Savoy or green cabbage 2 cups finely shredded red cabbage 2 cups finely julienned carrots (from 3 to 4 medium) Toasted sesame seeds, for serving

Whisk together vinegar, lime juice, ginger, and sugar. Whisk in oil; season with salt and pepper. Toss in a large bowl with cabbages and carrots. Top with sesame seeds.

ACTIVE/TOTAL TIME: 20 MIN.

PAGE 24

Meanwhile, score a small X in the bottom of each tomato and prepare an ice-water bath. Add tomatoes to pot; boil just until skins begin to peel back from flesh where scored, about 30 seconds. Drain; plunge into ice-water bath until cool. Drain and peel tomatoes, then halve, seed, and chop.

3. Stir in chopped tomatoes, Parmesan rind, cabbage, 2 teaspoons salt, and 8 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until vegetables are tender and flavors have melded and mellowed, 35 to 40 minutes.

4. Meanwhile, cook pasta in a pot of

generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain. To serve, spoon a small amount of pasta into serving bowls, ladle hot soup over, and top with herbs and a drizzle of oil.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 1 HR. 35 MIN.

SERVES: 6 TO 8

Shredded Cabbage With Ginger Vinaigrette

| SERVES: 6 TO 8

GOOD THINGS

1. Bring a small pot of water to a boil.

2. Heat oil in a large pot over medium.

Add both onions and cook, stirring occasionally, until translucent, about 5 minutes.

Stir in carrots, celery, squash, and sweet potato; season with salt and pepper and cook, stirring occasionally, until beginning to soften, 8 to 10 minutes. Add tomato paste; cook, stirring, 1 minute.

Tropical-Fruit “Sushi” 1 cup sushi rice

½ cup coconut milk 3 tablespoons pure maple syrup Kosher salt 1 tablespoon apricot preserves Very thinly sliced fruit, such as strawberries, kiwifruit, and mango Toasted desiccated coconut, for sprinkling 1. In a small saucepan, bring rice, coconut milk, maple syrup, 1¼ cups water, and a pinch of salt to a boil. Reduce heat to low, cover, and simmer until rice is cooked and liquid is absorbed, about 18 minutes. Spread onto a rimmed baking sheet; let cool completely.

2. Place 2 packed tablespoons rice on a piece of plastic wrap; use plastic to form into a compact egg shape. Transfer to a parchment-lined baking sheet; remove plastic. Repeat with remaining rice.

1 tablespoon sugar

3. Melt apricot preserves in a small saucepan over low heat, or in a microwave; lightly brush over tops of rolls.

Arrange a few fruit slices on top of each roll, tucking ends under rolls as needed.

Sprinkle with coconut. Serve or refrigerate, covered, up to 2 days.

2 tablespoons vegetable oil

ACTIVE TIME: 30 MIN.

2 tablespoons yuzu rice vinegar, such as O brand

1/3 cup fresh lime juice (from 2 limes) 1 tablespoon grated fresh ginger (from a 2-inch piece)

BIG DAYS

| TOTAL TIME: 1 HR. 15 MIN.

MAKES: ABOUT 16

MARTHA STEWART LIVING

113

The Workbook PLAYING CHICKEN

1 whole chicken (about 4 pounds), cut into 8 parts

PAGE 82

1 onion, skin on, cut into quarters 2 carrots, scrubbed and cut into thirds 6 cloves garlic, skins on 2 jalapeños, 1 halved lengthwise, 1 thinly sliced 10 cilantro sprigs, plus 1/3 cup chopped leaves and stems Kosher salt Vegetable oil, for frying 4 corn tortillas, cut into ¼-inch strips

ON THE COVER

Roast Chicken With Vegetables and Potatoes Salting overnight ensures evenly seasoned, juicy meat. But in a pinch, just season and let stand at room temperature for an hour.

1 whole chicken (about 4 pounds)

Kosher salt and freshly ground pepper 6 small carrots, peeled and halved lengthwise 3 shallots, peeled and halved lengthwise 1½ pounds fingerling potatoes, halved lengthwise 1 lemon, halved 3 tablespoons extra-virgin olive oil

¼ cup fresh parsley leaves 1. Season chicken generously with salt and

pepper; refrigerate, covered with plastic wrap, overnight.

2. Preheat oven to 450°. Let chicken stand at room temperature 30 minutes. Mean‑ while, toss carrots, shallots, potatoes, and lemon with 2 tablespoons oil; season with salt and pepper. Arrange in a large roasting pan, with shallots in center and carrots, potatoes, and lemon toward edges.

3. Rub chicken with remaining 1 table‑ spoon oil, tie legs with twine, and nestle in center. Roast, flipping vegetables around edges once, until chicken is golden and a thermometer inserted into thickest part of breast (avoiding bone) registers 160°, 55 to 60 minutes. Transfer chicken and lemon halves to a plate. Flip vegeta‑ bles; return to oven and roast until caramelized and tender, 15 to 20 minutes more. Carve chicken, sprinkle with parsley, squeeze lemon over top, and serve with vegetables. | TOTAL TIME: 2 HR. 5 MIN., PLUS SALTING | SERVES: 4

ACTIVE TIME: 15 MIN.

Spicy Chicken-and-Lime Soup Using a cut-up whole chicken helps prevent overcooking. Save extra meat for our quick chicken salad (recipe follows) or a sandwich.

114

SEPTEMBER 2019

2 medium tomatoes, diced 2 tablespoons fresh lime juice 2 avocados, thinly sliced, for serving 2 radishes, thinly sliced, for serving

1/3 cup crumbled cotija, for serving 1. Fill a large pot with 14 cups water; add

chicken, onion, carrots, garlic, halved jalapeño, cilantro sprigs, and 1 tablespoon kosher salt and bring to a boil. Skim foam, reduce heat, and gently simmer until chicken is cooked through, 20 to 25 minutes. Transfer all chicken pieces except backbone to a cutting board; con‑ tinue simmering broth while you remove and discard skin and remove meat from bones. Cover meat and refrigerate; return bones to pot and simmer until broth is reduced by half, about 1 hour.

2. Strain broth through a fine‑mesh sieve; discard solids (including bones).

Skim fat; transfer broth to a clean pot.

(You should have 8 cups; if you don’t have enough, add water.)

3. Heat 1 inch oil in a pot over medium‑ high until it reaches 375° on a ther‑ mometer. Add one‑third of tortilla strips and cook until golden and crisp, 2 to 3 minutes. With a slotted spoon, transfer to a paper‑towel‑lined plate; season with salt. Repeat with remaining tortilla strips.

4. Shred cooled chicken into 3 cups of

bite‑size pieces (reserve remainder for another use). Add to broth along with sliced jalapeño, chopped cilantro, toma‑ toes, and lime juice. Heat through, about 2 minutes; season with salt. Serve topped with avocados, radishes, cotija, and fried tortilla strips.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 2 HR. 10 MIN.

SERVES: 6

Quick Chicken Salad 2 cups shredded or chopped cooked chicken meat 3 tablespoons mayonnaise 1 scallion, thinly sliced

BIG FOOD 1 celery stalk, finely chopped 2 teaspoons fresh lemon juice Kosher salt and freshly ground pepper

Combine first five ingredients; season with salt and pepper. Refrigerate in an airtight container up to 3 days.

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 2 CUPS

Chicken Thighs With Cherry Tomatoes and Pernod 6 bone-in, skin-on chicken thighs (about 2½ pounds total) Kosher salt and freshly ground pepper

¼ cup Pernod or other anise-flavored liqueur

BIG DAYS

8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total) 2 tablespoons vegetable oil 1. Combine vinegar, soy sauce, sugar,

bay leaves, garlic, and 1 teaspoon pepper in a bowl. Add chicken and marinate, covered, in refrigerator at least 2 hours and up to overnight.

2. Remove chicken (reserving marinade)

and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken; cook until golden brown, 3 to 5 minutes. (It will brown quickly.) Turn; brown about 2 minutes more. Transfer to a plate. Repeat with remaining chicken.

3. Return all chicken and any accumu‑

1 tablespoon fennel seeds, crushed with the bottom of a heavy pan 2 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice 4 shallots (8 ounces total), halved lengthwise, or quartered if large

12 ounces cherry tomatoes on the vine

¼ cup fresh basil leaves, for serving 1. Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.

2. Preheat oven to 400° with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture.

Toss to coat, then arrange chicken skin‑ sides up.

3. Roast until chicken is golden and ten‑

der, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.

4. Transfer chicken and vegetables to

a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‑high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.

ACTIVE TIME: 15 MIN.

FOR

| TOTAL TIME: 1 HR. 30 MIN.

lated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high heat, then reduce heat to low, cover, and cook until chicken is tender, 20 to 25 minutes. Transfer chicken to a clean plate.

Skim fat from liquid with a spoon, then increase heat to medium‑high and reduce until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 3 HR.

SERVES: 4

Caramelized MustardMarmalade Wings 3 pounds chicken wings, cut in half at joints, wing tips removed

Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil

½ cup orange marmalade ¼ cup whole-grain mustard 2 tablespoons Dijon mustard

1/8 teaspoon cayenne pepper 1 scallion, thinly sliced, for serving

1. Preheat oven to 400°. Season wings with

salt and pepper, toss with oil, and arrange in a single layer on a parchment‑lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.

SERVES: 4

2. Brush wings all over with marmalade

Vinegar-and-Garlic-Braised Chicken

mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallion and serve.

1½ cups unseasoned rice vinegar

½ cup reduced-sodium soy sauce 1 tablespoon turbinado sugar

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR. 15 MIN.

SERVES: 6 TO 8

3 bay leaves 1 head garlic, cloves peeled and smashed Freshly ground pepper

MARTHA STEWART LIVING

115

The Workbook Peruvian-Style Roast Chicken With Potatoes 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 teaspoon dried oregano Kosher salt and freshly ground pepper 1 whole chicken (about 4 pounds) 5 tablespoons extra-virgin olive oil 4 cloves garlic, 3 finely grated, 1 chopped 2½ pounds russet potatoes (about 4), peeled and cut crosswise into ¾-inch rounds

½ cup packed fresh cilantro leaves, plus more for serving 1 jalapeño, stemmed, seeded, and chopped

½ cup mayonnaise 2 tablespoons fresh lime juice, plus wedges for serving 1. Combine cumin, paprika, oregano, 1 tablespoon salt, and ½ teaspoon pepper. With kitchen shears, cut chicken along its backbone along one side; open like a book. Place on a rimmed baking sheet, breast‑side up; press down flat. Rub all over with 2 tablespoons oil and grated garlic.

Sprinkle with spice mixture.

Let stand 1 hour (or refrigerate, covered, overnight).

2. Preheat oven to 425°. In a sauce‑ pan, cover potatoes with 2 inches of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes.

Drain and immediately return to pan; toss with remaining 3 tablespoons oil and season with salt and pepper. (Potatoes will break apart slightly.)

3. Scatter potatoes around chicken

on sheet. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160°, 45 to 50 minutes. Transfer chicken to a plate. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.

4. Meanwhile, purée cilantro, jala‑

peño, chopped garlic, mayonnaise, lime juice, and 1 tablespoon water in a blender until smooth. (If sauce is too thick, add more water, 1 tea‑ spoon at a time.) Season with salt.

5. Carve chicken and serve with

potatoes and cilantro sauce,

116

SEPTEMBER 2019

garnished with cilantro leaves and lime wedges.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 2 HR.

10 MIN. | SERVES: 4

Chicken Saltimbocca With Sage 4 boneless, skinless chicken breasts (2 pounds total) Kosher salt and freshly ground pepper 8 large fresh sage leaves 4 thin slices prosciutto (3 ounces)

¼ cup unbleached all-purpose flour 2 tablespoons extra-virgin olive oil

¾ cup dry white wine, such as Sauvignon Blanc

¾ cup low-sodium chicken broth 2 tablespoons unsalted butter Fried Sage Leaves (recipe follows), for serving (optional) 1. Butterfly and pound chicken

breasts ¼ inch thick. Lightly sea‑ son with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.

2. In a large nonstick skillet, heat

1 tablespoon oil over medium‑ high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.)

Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.

3. Remove skillet from heat;

slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to ¼ cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 4

Fried Sage Leaves 3 tablespoons extra-virgin olive oil 8 to 10 fresh sage leaves Kosher salt

In a small saucepan, heat oil over medium‑high. Add sage leaves and fry until crisp, 10 to 15 seconds.

Drain on paper towels and season with salt. Use immediately.

¼ cup extra-virgin olive oil 1 onion, finely chopped 2 celery stalks, thinly sliced 2 cloves garlic, minced

¼ cup dry white wine, such as

Grilled Chicken Breast With Cucumber Relish You can also use two pounds of boneless, skinless thighs in this recipe.

4 boneless, skinless chicken breasts (2 pounds total), pounded ½ inch thick Kosher salt and freshly ground pepper 3 mini cucumbers, chopped (1 cup) 1 scallion, thinly sliced

½ red jalapeño (ribs and seeds removed for less heat, if desired), halved and thinly sliced

¼ cup unseasoned rice vinegar 2 tablespoons sugar Vegetable oil, for grill 2 tablespoons extra-virgin olive oil

¼ cup fresh mint leaves, for serving 1. Season chicken on both sides

with salt and pepper. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 2 hours.

Meanwhile, combine cucumbers, scallion, jalapeño, vinegar, and sugar. Season with salt.

2. Heat grill to medium‑high;

lightly brush grates with vegeta‑ ble oil. Rub chicken with olive oil; transfer to grill. Cook about 2 minutes, then rotate chicken 45 degrees (to create crosshatch marks) and continue cooking another 2 minutes. Flip and grill until cooked through, 3 to 4 min‑ utes more. Transfer to a platter; let stand 10 minutes. Serve with cucumber relish and mint.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 4

Sauvignon Blanc 12 ounces grapes, stemmed except for one small cluster (optional)

¾ cup low-sodium chicken broth ¼ cup plus 1 tablespoon chopped fresh parsley 1. Season chicken generously with

salt and pepper; refrigerate, cov‑ ered, overnight. Arrange bread in a single layer on a rimmed bak‑ ing sheet. Let dry at room tem‑ perature, uncovered, overnight.

2. Preheat oven to 450° with a rack in center. Let chicken stand at room temperature, uncovered, 30 minutes. Transfer bread to a bowl. Heat 3 tablespoons oil in a large ovenproof skillet over me‑ dium; add onion, celery, and garlic and cook, stirring, until onion is translucent, 6 to 8 minutes. Stir in wine; cook until reduced by half, 2 to 3 minutes. Add grapes; cook, stirring, until skins begin to split, 2 to 3 minutes. Season with salt and pepper.

3. Transfer grape mixture to bowl

with bread. Add broth and ¼ cup parsley; toss until combined. Sea‑ son with salt and pepper. Return mixture to skillet, keeping grape cluster on top; add chicken. Drizzle chicken and top of stuffing with remaining 1 tablespoon oil. Roast until chicken is golden and a ther‑ mometer inserted into thickest parts (avoiding bones) registers 160°, 40 to 45 minutes. Transfer chicken to a plate; sprinkle with remaining 1 tablespoon parsley.

Return stuffing to oven; bake until top is crisp, 10 to 12 minutes more.

Slice chicken; serve with stuffing.

ACTIVE TIME: 20 MIN.

Roasted Chicken Breast With Grape Stuffing To oven-dry the bread, bake torn pieces on a rimmed baking sheet at 300° for about 30 minutes.

1 split bone-in, skin-on chicken breast (about 2 pounds) Kosher salt and freshly ground pepper

½ loaf ciabatta (8 ounces), torn into 1½ -inch pieces

| TOTAL TIME: 2 HR.,

PLUS SALTING AND DRYING | SERVES: 4

Crispy Chicken Cutlets Feel free to swap in two pounds boneless, skinless chicken thighs for this recipe and the next.

4 boneless, skinless chicken breasts (2 pounds total) Kosher salt and freshly ground pepper

½ cup Greek yogurt

2 cups panko Vegetable oil, for frying 4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination 4 teaspoons extra-virgin olive oil 2 teaspoons fresh lemon juice, plus wedges for serving

brown and cooked through, 4 to 5 minutes a batch. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking remaining batches.)

ACTIVE TIME: 10 MIN.

1. Butterfly and pound chicken

BUILT TO LAST

breasts 1/4 inch thick. Season with salt and pepper; toss with yogurt.

Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours). Coat chicken with panko, patting to adhere.

PAGE 106

flange 1 5/8 "

2. Heat 1/2 inch vegetable oil in a

large straight-sided skillet (preferably cast iron) over mediumhigh until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.

elbow 2" tee

10"

3. Place greens in a bowl; drizzle with olive oil and lemon juice.

Season with salt and pepper and serve immediately with cutlets and lemon wedges.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4 TO 6

2' 18"

| TOTAL TIME: 45 MIN.

adapter

SERVES: 4

Crispy Chicken Nuggets 4 boneless, skinless chicken breasts (2 pounds total), cut into 11/2 -inch pieces Kosher salt and freshly ground pepper

1/2 cup Greek yogurt 2 cups panko

ILLUSTR ATION BY BROWN BIRD DESIGN

Vegetable oil, for frying

HOW-TO

Copper-Pipe Towel Ladder PAGE 108

SUPPLIES

1. Following cutter’s instructions, cut 60-inch pipes into four 10-inch pieces; two 18-inch pieces; two 2-inch pieces; and two 15/8 -inch pieces, or have them cut to size at the hardware store. (Keep the three 2-foot pipes intact—they will be used at full length for the horizontal supports.) Clean pipes with acetone on a rag. Polish, if needed.

2. Spray-paint flanges with copper paint; let dry. Lay out piping on the floor according to diagram at left. Assemble the two vertical sides first, except for male adapters and flanges; as you do, put a small bead of adhesive at each joint (either on pipe or inside tee or elbow), working quickly after application (it dries fast).

3. Connect vertical sides with horizontal pipes, putting a small bead of adhesive at each joint. After assembling verticals and horizontals, add male adapters and flanges, putting a small bead of adhesive at each joint. Attach top flanges to wall, using screws and wall anchors if needed. Attach bottom flanges to floor, using appropriate method for flooring.

SOURCES: Ridgid #101 tube cutter, $21.50; Mueller Streamline copper type-M pipes, 3/4" by 60", $13 each; Cerro copper type-M pipes, 3/4" by 2', $7.50 each; Mr. Metal metal polish, $4 for 8 oz.; Everbilt copper pressure tees, 3/4" , $3.50 each; copper 90-degree cup x cup pressure elbows, 3/4" by 3/4" , $1.50 each; copper pressure x c MPT male adapters, $2.50 each; and Dap RapidFuse Fast Curing all-purpose adhesive, $5.50, homedepot.com.

Plumbing Supply Now brass floor companion flanges, $10 each, plumbingsupplynow.com. Rust-Oleum Specialty metallic spray paint, in Copper, $6, truevalue.com.

Tube cutter 2 pieces copper type-M pipe, each ¾ inch by 60 inches 3 pieces copper type-M pipe, each ¾ inch by 2 feet

HOW-TO

Moving-Blanket Pet Bed PAGE 111

1. Season chicken with salt and

Acetone

The closure on the cover’s bottom lets you slip the foam out to wash it.

pepper; toss with yogurt. Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours). Coat nuggets with panko, patting to adhere.

Copper polish (optional)

SUPPLIES

4 brass floor flanges, each ¾ inch

Foam (we layered 1 piece of 3-inchthick foam between 2 pieces of 1-inch-thick orthopedic foam)

2. Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Working in batches, cook chicken, turning halfway through with tongs, until golden

Copper metallic spray paint 6 copper pressure tees, each

¾ inch

Electric knife (optional)

2 copper 90-degree elbows, each ¾ inch by ¾ inch

Moving blanket

2 copper pressure male adapters, each ¾ inch All-purpose adhesive Electric drill and screws Wall anchors (optional)

Sewing machine and supplies Iron 1. Cut foam pieces to size for your pet with knife, or have them cut where you buy the foam.

2. Measure and cut moving blanket.

Top fabric should measure: foam length in inches + foam thickness in inches + 11/2 inches (for seam allowance), by foam width in inches + foam thickness in inches + 11/2 inches (for seam allowance). Bottom fabric, which needs to be longer to allow for the envelope closure, should measure: foam length in inches + foam thickness in inches + 11/2 inches (for seam allowance) + 9 inches (for envelope closure), by foam width in inches + foam thickness in inches + 11/2 inches (for seam allowance). For example, for our 30-by-40-inch pet bed with 5-inchthick foam, we cut the top fabric to 361/2 inches wide and 461/2 inches long, and the bottom fabric to 361/2 inches wide by 551/2 inches long.

3. Finish open edges of envelope closure: Cut bottom fabric in half.

Fold short edge of one piece over 1/2 inch; press with iron. Fold over another 1 inch; press again.

Topstitch whole edge. Repeat with second piece.

4. Attach top and bottom fabric with a French seam: Place top and bottom fabric with wrong sides together. Pin all the way around, and stitch using a ¼-inch seam allowance. Turn cover inside-out; press seam flat with iron. Stitch all the way around using a 1/2 -inch seam allowance, trapping original seam and allowance in fold.

5. Make box corners: Take a corner and align seams, shaping fabric into a flat triangle. Mark a line from edge to edge, equal to the foam’s thickness, with tailors’ chalk or pins. Stitch straight across, going slowly over thick seams. Repeat for other three corners. Turn cover right-side out and insert foam.

SOURCES: Pratt Retail Specialties premium moving blanket, 80" by 72", $18, homedepot.com.

ADDITIONAL SOURCES PAGE 106 Benjamin Moore paint, in Trout Gray, benjaminmoore.com. Jeld-Wen unfinished flush hardwood interior-door slab, 32" by 80", $41; the Home Depot pine sawhorses, 29", $19 each; Dimensions white pegboard, 48" by 24", $9; Everbilt 26-gauge zinc-plated sheet metal, 12" by 24", $7; Ook Hangman French cleat picture-hanger kit, $12 for 13 pieces; #10 brass finishing washers, $1.25 for 4; and Everbilt #10 Phillips flat-head wood screws, 2½", $1.25 for 2, homedepot.com. Art to Frames picture frames, 24" by 36", in Natural Oak, $40 each, arttoframe.com. Industry West

MARTHA STEWART LIVING

117

PROMOTION

The Workbook Hovy armchair, $950, industrywest.com.

Target Project 62 Dean LED task lamp, $30, target.com. Cofield hand-turned arched bookends, in Black and Maple, $190 a pair, food52.com.

PAGE 107 Martha Stewart all-purpose scissors, $21; and hammer-and-setter set, $26, michaels .com. Martha Stewart fine glitter, $21 for 24 0.34-oz. jars, amazon.com. Garrett Wade Innovative standard storage shelf, $11, garrettwade.com. Everbilt pegboard pliers holders, $3 for 4; and zinc-plated steel double-arm straight peg hooks, 4", $2.50 for 2, homedepot.com. Rust-Oleum Universal metallic spray paint, in Pure Gold, $8.50, truevalue.com.

PAGE 108 Copper Beech Grey Willow oval laundry basket with lid (similar to shown), $95, copperbeechbythesea.com.

PAGE 109 Rig-Tig Save-It storage box set, $47 for 5 pieces, unisonhome.com. Mauviel copper tri-ply cookware set, $1,300 for 10 pieces, williams-sonoma.com. Macy’s Martha Stewart Collection enameled cast-iron round Dutch oven, 8 qt., in Black, $230, macys.com. Mujeres del Barro Rojo redclay low ovaladas, from $170 each; and Azmaya copper teakettle, $350, marchsf .com. Sir/Madam flour larder crocks, in Flour, Matte Black, and Matte Terra Cotta, from $45 each, shopsirmadam.com.

$10,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www .marthastewart.com/10ksummer. The $10,000 Sweepstakes begins at 12:01 a.m. CT on 7/1/19 and ends at 11:59 p.m. CT on 9/30/19. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited.

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

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 500370508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited.

Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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Collecting

To elevate your own habitat, go where the wild things are. These animals journeyed from Korea and India to the U.S. in the mid-20th century, and were widespread here by the ’70s, resting on desks and coffee tables as paperweights or statement pieces. Solid or hollow, they were all crafted the same way—cast in brass, hand-finished, and lacquered to prevent tarnishing—but come in an ark’s worth of species, from two-inch-long snails to foot-tall giraffes. Indian figurines often feature realistic details (intricate ears, individual talons), while the Korean kind have more cartoonish qualities, like our duck’s exaggerated beak. Their prices are diverse, too: Large ones can cost hundreds; ditto hard-to-find pairs and triplets (like the petite parliament of owls). But you can find plenty online for under $20 each. Follow your instincts and adopt a few—they’ll bring style in droves.

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

120

SEPTEMBER 2019

ST YLING BY LILI ABIR REGEN

BRASS MENAGERIE

for True North Seafood.

IT’S A GOOD THING

convenient meal solutions your family will love.

“I’ve enjoyed serving True North Seafood to my family

ALL NEW!

and friends for years.” - Martha Stewart

For recipes and a store nearest you, visit us at marthastewartseafood.com

Fresh by design.

It’s refrigeration, reinvented.

Introducing the revolutionary, new Bosch counter-depth refrigerators, with a streamlined interior and advanced freshness system designed to keep the ingredients you love fresher, longer.

Enjoy less food waste, and more thoughtful design.

© 2019 Bosch Home Appliances | www.bosch-home.com/us