Martha - May 2020

MARTHA STEWART

LOVELY & AMAZING

100 FRESH WAYS TO REVEL IN SPRING

FLOWERS WITH MARTHA & KEVIN HEALTHY WEEKNIGHT DINNERS BUNDT CAKES, BRUNCH & EASY EGGS BENEDICT

Plus

MAY 2020 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

A HOUSE-PAINT HANDBOOK

Palette Personalities with

THE NATURALIST

Sara Gasbarra

You embrace the outdoors and want to help everything around you thrive.

You find yourself most at peace when surrounded by nature, walking along a rugged trail or just sitting in the sun.

NASHVILLE-BASED culinary garden specialist Sara Gasbarra on the importance of color in any space—indoors or out—and why the ColorSnap® Color ID Naturalist palette from Sherwin-Williams was essential to creating her own perfect habitat.

While it’s often overlooked, the color of your ceiling can make a big impact.

Take note of how your paint looks as the natural light shifts throughout the day.

Plants add texture to a space. Try incorporating ones that complement your wall color.

Use additional colors from your Color ID palette as accents around the room.

WORKING WITH COLOR

DISCOVERING MY ORGANIC PALETTE

CREATING A SPACE TO FLOURISH

I’ve been drawn to plants and vegetation since I was a kid, but I didn’t start my career as a gardener until I was in my mid-30s. I design gardens for chefs, restaurants, and residences, so I work with color every day. If I’m designing a culinary garden for a restaurant, it’s usually a functional space that won’t be seen by a lot of people, so it tends to contain a lot of greenery. However, I think color is critical when creating a garden; I never want my gardens to be one large green space. It’s important to add pops of color, whether that’s with edible and accent flowers or other vibrant foliage.

Though working with color in my garden designs has always come naturally, incorporating color into my home isn’t as straightforward. When I was determining the aesthetic for my new house, I turned to the Color ID quiz from Sherwin-Williams for inspiration. The quiz was simple; after answering a few questions, I was matched with the Color ID Naturalist palette, which contains many essential colors that I encounter in my work.

The 16 hues in this palette can be mixed and matched, and they blend together seamlessly like the colors in a garden.

The bedroom is where you start and end your day, so it’s important to encourage the right mindset. The color of your walls can change the mood of a room. For my bedroom, I chose Shiitake for the walls and Creamy for the baseboards, the ceiling, and the trim on the doorways. The colors evoke a cozy ambience I love.

BROUGHT TO YOU BY SHERWIN-WILLIAMS®

Scan the code with your phone or visit palettepersonalities.com to see the full project.

THE PATH TO YOUR PERSONAL PALETTE STARTS HERE

Do you have a room that needs a fresh look?

Not right now, but maybe soon.

Yes, I do!

Do you have a “look” in mind?

Well, do you like personality tests?

Yes, but I’m not sure what to do next.

Not really my thing.

No, please help!!

I’m OBSESSED. Do you have one??

We’ve got your back!

© 2020 The Sherwin-Williams Company

Okay... you got me.

Take the quiz to find your Color ID at myswcolorid.com

Don’t you want to know what your walls say about you?

Our Color ID palettes are thoughtfully curated for your unique personality. Exclusively at your local Sherwin-Williams store.

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

Sunday

Monday

Tuesday

Wednesday

Thursday

“It’s true—birds of a feather really do flock together!

We see all different kinds—goldfinches, blue jays, cardinals, and robins—on the farm. They each arrive as a group and always depart as one, too.” —Martha

Friday

Saturday

1

2

MAY DAY

Make mint juleps in honor of the Kentucky Derby

Cut spring flowers for bouquets

3

4

5

Go for a horseback ride

Put summer linens on beds

CINCO DE MAYO

6

Plant leek seedlings

Attend Central Park Conservancy’s “Hat Luncheon”* (centralparknyc.org)

7

8

9

Polish silver flatware

Plant broccoli, cabbage, cauliflower, and kale seedlings

Bake orangecardamom cake (see page 84)

Cardio and core

Weight training

Weight training

Yoga

10

11

12

13

14

15

16

MOTHER’S DAY

Collect eggs to bring to the office

Spring gala and opening of Yayoi Kusama exhibit at the New York Botanical Garden*

Friend Memrie Lewis’s birthday

Make herby asparagus-farro salad (see page 73)

Harvest rhubarb

Attend Trade Secrets charity garden event in Sharon, Connecticut* (tradesecretsct.com)

Weight training

Yoga

Cardio and core

Weight training

17

18

19

20

21

22

23

Open pool and swim with Jude and Truman

Plant potatoes

Take photos for my blog on an early morning walk around the farm

Plant urns around the pool at Lily Pond

Friend Steve Gerard’s birthday

Polish copper pots

Skylands planting weekend

Weight training

Yoga

Cardio and core

Weight training

24

25

26

27

28

29

30

Plant terraces at Skylands

MEMORIAL DAY

Edge carriage roads around farm

Weed vegetable garden

Speak at the Toronto Regional Real Estate Board’s Realtor Quest*

Plant beans

Colleague Meesha Diaz Haddad’s and friend Lisa Wagner’s birthdays

Cardio and core

Weight training

Brunch with Alexis, Jude, and Truman

Watch parade at Northeast Harbor

Weight training

31 Take dogs on walk around farm

* As of press time

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MAY 2020

Yoga

Martha welcomes all feathery friends with things she knows they like: Cardinals and grosbeaks gobble up sunflower seeds, while small finches prefer nyjer. For more on birds, see page 36.

JOHNNY MILLER

Weight training

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MAY 2020

Contents 76 YOU’RE INVITED

Two friends started hosting a lunch series for women to enjoy Italian meals together, laugh, and linger for hours.

90 BUSINESS IS BLOOMING

A California farmer has a talent for growing breathtaking roses. She shares her story and gardening secrets.

96 ALL IN GOOD TIME

MARCUS NILSSON (CAKE); THE INGALLS (ROSES)

The new book by interior designer Natalie Walton reveals the beauty of fixeruppers that unfold slowly and thoughtfully.

84

Hole in One For a little slice of heaven, bake up one of our irresistible Bundt cakes.

MARTHA STEWART LIVING

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Contents

65

26 FROM MARTHA A Cut Above 15 Our founder creates stunning flower arrangements with longtime friend Kevin Sharkey.

36

GOOD THINGS 21 A space-saving nightstand, savvy produce storage, a sweet idea for breakfast in bed, and more.

EVERYDAY FOOD Perfecting: The Morning Show 65 Just breaking: We’ve cracked the code on eggs Benedict.

GOOD LIVING Home: Primed to Paint 31 A complete guide to giving your house a new coat.

Change Makers: Flight Plan 36 Five ways to help protect birds in your own backyard.

48

Clean Machines: A Fresh Cycle 38 For sparkling plates and glasses, degunk thy dishwasher.

Tastemaker: The Remaster 40 Fabulous finds from an eagle-eyed creative director.

American Made: Tapped Potential 42 A tree scientist is opening up a new world of syrups.

Beauty: Modern Beauty 45 The best goods for your skin, hair, and teeth.

Counter Intelligence: Smooth Moves 48 Tips for soft lips, and a game-changing hair rinse.

Editors’ Picks: Mom’s Day Off 52 Stylish gifts she’ll love at first sight.

Health: Stop a Stroke 54 Yes, prevention is possible. Start now.

Ask Martha 58 All your pressing questions answered.

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MAY 2020

Out of the Kitchen: Heat Wave 70 Hot sauces worth the hype, plus a wine guide our food editors read in one gulp.

Healthy Appetite: Good Points 72 Vitamin-rich asparagus springs to life in four recipes.

Departments

Martha’s Month 2

| ON THE COVER |

Editor’s Letter 8

IN FULL BLOOM Living style editor at large Naomi deMañana chose peonies in a range of blushy colors to create this tonal arrangement.

(For Martha’s tips on making bou‑ quets, turn to page 15.) Photograph

by Stephen Kent Johnson. Styling

by Tanya Graff.

Out & About 10 The Workbook 102 Recipe Index 102 Remembering 112

TREVOR TONDRO (BAGS); CHRIS SIMPSON (EGGS); GET T Y IMAGES (BIRD); PETER ARDITO (LIP GLOW OIL)

What’s for Dinner?

Up for Grabs 68 These quick, casual meals are on a roll (and a bun, and a pita, and a tortilla).

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I’m excited about this month.

1

The Nurturing Kind my mom has always done sweet little things to let me and my brother know how much she loves us. Of course, she told us so (and still does). But she showed it just as often. There were the big displays—the handcrafted dollhouse she found and had painted comes to mind. (It was better than anything Barbie could have dreamed up.) And the small, steady daily acts, which in many ways are even more imprinted on my memory. In grade school, it wasn’t uncommon to see her writing scrawled on the inner edge of my brown-bag lunch (or on a paper napkin tucked inside), wishing me a good day and signed “xoxo, Mom.” There were also all the warm suppers that she had ready on the nights I’d come home famished from swim practice. And who could forget how she’d wake up before dawn during the darkest and iciest months of Wisconsin’s winter (in brace-yourself-cold windchill factors) to help my brother with his newspaper route? Now if that’s not love, I don’t know what is.

Martha Stewart Living shares that same nature to nurture, and offers ways both big and small to show the love. This issue is brimming with thoughtful gestures, delicious meals, and so much more.

(As for the paper route, you may be on your own.)

Happy May and Mother’s Day to all our moms!

2

AS LONG AS I CAN REMEMBER,

Maple isn’t the only player anymore— elevate your pancake game with one of these amazing syrups.

Page 42.

3

In Tastemaker, Dara Caponigro, creative director of Schumacher, shares her stylish essentials.

There’s a lot to love on this spread. Page 40.

4

“You’re Invited” offers a lunch menu and a fantastic excuse to gather with friends as the weather warms up. Page 76.

5

“Primed to Paint” gives you a brush-up on house painting, and fresh palettes to color your home, whatever its style. Page 31.

Elizabeth Graves, Editor in Chief @ ebgraves elizabeth@marthastewart.com For all subscription inquiries, please call 800-999-6518.

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MAY 2020

PORTRAIT BY LIZ BANFIELD

PETER ARDITO (NAPKINS, PAINT); LENNART WEIBULL (PANCAKES); COURTESY OF MANUFACTURER (PILLOW); PAOL A + MURR AY (TART)

It’s a fitting ode to my mom to give her these napkins. To find more gifts for the mamas and caregivers in your life, see page 52.

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO MAKE YOUR MAY MEMORABLE

| ON THE ROAD |

| WHY NOT? |

JOY RIDES

Sew for It! Home-ec class may be a thing of the past, but textile skills are the core curriculum at these creative spots.

WEST GLACIER, MONT. The majestic 50-mile Going-tothe-Sun Road, which bisects Glacier National Park, is open solely to cyclists this month. Rent an e-bike, and cross the Continental Divide at a cloud-scraping 6,646 feet ($100 per day, glacierguides.com).

PROVIDENCE, R.I. Head south on the East Bay Bike Path along the shoreline of Narragansett Bay. Mile nine brings the city of Warren—and award-winning bisques and chowders at Blount Clam Shack & Market.

SEATTLE Pack a swimsuit for the BurkeGilman Trail, which loops Lakes Union and Washington and passes Matthews Beach Park, home to a large freshwater swimming hole (perfect for a quick cool-off) and grassy “beach.”

Butcher’s Sew Shop The made-by-hand spirit of this Philadelphia storefront dates back to the 1920s, when it churned out from-scratch sausages. Channel that DIY energy in a weekend-long jeans or jacket workshop.

From $80, butchers sewshop.com.

Domesticity Stitch a shirt, scarf, or quilt at this ecominded Baltimore shop. Whenever possible, projects utilize leftover material from fashion houses: You’ll repurpose chambrays, denims, knits, and linens that would otherwise get tossed.

From $30, domesticity studio.com.

| ON OUR BOOKSHELF |

Annemarie Ahearn’s Modern Country Cooking (Roost Books) teaches the kitchen skills you’d learn at her Maine workshops, like improvising when you’re short an ingredient and thinking seasonally. Around now, she’s drizzling crispy roasted porchetta with garden-grown salsa verde, and sliding a spoonful of crabmeat onto asparagus soup. In Ikebana Unbound (Artisan), San Francisco florists Amanda Luu and Ivanka Matsuba give the traditional Japanese art form a California spin. Their arrangements, featuring easy-to-find blooms like tulips, are designed to be riffed on at home. The Cake Bible author Rose Levy Beranbaum’s latest, Rose’s Ice Cream Bliss (Houghton Mifflin Harcourt), is an ode to her own favorite dessert. Its 65 recipes yield ultra-luscious scoops (thanks to a high cream-to-milk ratio and extra egg yolks) and range in flavor from “the ultimate expression of vanilla” to her two newest darlings: Pomegranate Pride and black raspberry.

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MAY 2020

Topstitch Studio & Lounge Spend an afternoon at this Atlanta studio (in buzzy Ponce City Market), learning sashiko embroidery or botanical dyeing.

In a new 101 course this spring, beginner sewers can pick up the basics while crafting a colorful fabric plant holder.

From $75, topstitchatl .com.

JAMES SCHNEIDER/EYE EM/GET T Y IMAGES (BIKE PATH); COURTESY OF PUBLISHERS (BOOKS)

On these breathtaking bike trails, going the distance is a delight. Gear up for the 51-mile Grand Rounds Scenic Byway, in Minneapolis (right).

It hugs the Mississippi River downtown and winds through Minnehaha Park, where you’ll want to brake for a view of the rushing 53-foot waterfall.

Here, three more exhilarating routes to enjoy on two wheels.

Introducing our first-ever modular storage collection designed in collaboration with Martha Stewart.

Fully-adjustable and perfect for any room in the home, our modern metal and wood design is easy to install (and re-install) for a versatile solution that can adapt as your needs change.

Visit a Showroom | Free Design Consultation 800.336.9195 californiaclosets.com/martha-stewart

Product availability may vary by location. ©2020 California Closet Company, Inc. All rights reserved. Franchises independently owned and operated.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES 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 Assistant Editor 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 Executive Producer, Video Karen Berner Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Editors Alexandra Churchill, Emily Goldman, Sarah Schreiber Associate Food Editor Kelly Vaughan Senior Social Media Manager Christina Park Social Media Editor Hannah Nowack

ART Art Director James Maikowski Senior Designer Emma Warren 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 Ryan Mesina Editor Joanna T. Garcia CONTRIBUTORS Melañio Gomez, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

SVP, GROUP PUBLISHER DAREN MAZZUCCA Associate Publisher, Marketing Sandra Salerno Roth ADVERTISING SALES NEW YORK Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita MIDWEST Integrated Sales Directors Brad Moore, Sara Swiatkowski WEST COAST Integrated Account Director Janet Yano DETROIT VP, Group Sales Director Wendy Rosinski DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

INTEGRATED MARKETING Director, Marketing Allison Kelly Creative Director Lisa Kim Associate Marketing Director Mara Weiss Marketing Coordinator Heather Molzon

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 SVP, Content Strategy Kimberly Miller-Olko VP, Culinary Director Thomas Joseph

PRODUCTION, CIRCULATION & FINANCE Production Director John Beard Production Manager Julee Evans Production Traffic Supervisor Kelsey Garin Director of Quality Joseph Kohler Color Quality Analyst Jill Hundahl Prepress Desktop Specialist Don Atkinson Consumer Marketing Manager Jennifer Watson Senior Business Manager Renée Scott Advertising Business Manager Zena Norbont General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP President, Meredith Magazines Doug Olson President, Consumer Products Tom Witschi President, Chief Digital Officer Catherine Levene Chief Business & Data Officer Alysia Borsa Chief Revenue Officer Michael Brownstein 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 The Foundry Matt Petersen Product & Technology Justin Law VICE PRESIDENTS Finance Chris Susil Business Planning & Analysis Rob Silverstone Consumer Marketing Steve Crowe Brand Licensing Toye Cody and Sondra Newkirk Corporate Communications Jill Davison Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

PRINTED IN THE USA

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

From MARTHA TEACH AND INSPIRE

IN SEASON When Martha’s peonies burst into bloom from midMay until early June, she and Kevin pick hundreds of the beauties to enjoy around the house and give to friends.

A Cut Above

Martha grows the plants and flowers in her gardens; Kevin gathers and arranges them. Together, they make floral displays that will take your breath away. On these pages, she shares their advice on caring for fresh blooms and creating long-lasting and arresting bouquets.

PHOTOGRAPHS BY THOMAS LOOF

MARTHA STEWART LIVING

15

FROM MARTHA

I

have collaborated with my friend and colleague Kevin Sharkey on so many projects over the past 20 years.

But none has been more pleasant or rewarding than our partnership growing and arranging flowers.

Kevin loves plants and gardens as much as I do, and is extremely knowledgeable when it comes to identifying and combining all kinds of flowers and foliage. Each January, we sit down together and make lists of seeds to grow for bouquets that I’ll have throughout my homes all summer.

(And we do the same later in July, choosing spring and summer bulbs to plant in autumn.) I’m lucky to grow enough varieties that I rarely have to supplement my supply with flowers from other sources. And though I love to see what Kevin will create when he works his magic, I do enjoy making my own personal posies when he’s not around.

Over our many seasons of cutting and arranging together, we’ve come up with some simple guidelines. I hope they inspire you to fill your home with flowers, too.

Left: With flowers so dramatic, you only need a few stems to make a statement. Kevin combined burgundy bearded iris and horse-chestnut leaves (Aesculus) in a 19th-century English glass trumpet vase.

Below: Purple-and-white Rocky Mountain columbine, lime-green Epimedium foliage, and blades of variegated Carex sprout from a pair of golden art-nouveau vases Kevin gave Martha several years ago.

OUR MINI MANUAL 1. Always use a clean, sharp floral knife, clippers, or shears to snip flowers first thing in the morning, when they’re hydrated— or at dusk. Avoid the heat of the day, when they lose water and are more likely to wilt.

2. Cut stems at a 45-degree angle to maximize the surface area, allowing them to easily drink water.

3. Condition as needed. For example, cut an X in the ends of woody branches like lilac with pruners to enhance water absorption, and keep daffodil stems in water overnight to release toxic calcium oxalate before mixing them with other varieties.

4. Start with clean vessels, and pluck leaves from stems that would fall below the waterline to prevent bacterial growth.

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MAY 2020

5. Use a frog, floral tape, or the sturdier stems in your grouping to hold all your elements in place.

6. Play with scale and color.

Nestle in one big leaf, for example, and pick a palette (go monochromatic or high-contrast). Also mix textures, pairing wispy varieties with smooth ones.

7. Make bouquets last by adding fresh water and removing wilted or discolored blooms and leaves daily. Keep arrangements out of the sun and away from heat sources.

For more tips like these, pick up a copy of the book Kevin and I wrote together: Martha’s Flowers (Clarkson Potter, 2018).

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FROM MARTHA

SCENE STEALERS Left: To create an airy, sculptural look, Kevin carefully positioned Oriental poppies and lady’s-mantle (Alche‑ milla) leaves on a flower frog inside a shallow ceramic vessel. To hold the frog in place and protect the vase from getting scratched, he adhered it with adhesive putty. This fleeting tableau will last an evening, but not much longer.

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MAY 2020

Below: Kevin used a soft palette for this scheme of mauve-and-white ninebark blooms, darkpurple smoke-bush leaves and wispy flower sprays, and branches of nodding Japanesesnowbell blossoms (Styrax). Below left: Pink peonies pop all on their own: Martha loves to float a few in low brass bowls (on a tray) to showcase their complexity.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| DIY DÉCOR |

Insta Shelfie

THE DETAILS: Designs of Distinction Lexington bar brackets, in Walnut, $45 each, vandykes.com. MSI Carrara white polished marble floor and wall tile, 12" by 24", $9.25, home depot.com. Garnet Hill solid relaxed-linen double/ queen duvet cover, in Rose (similar to shown), $229, garnethill.com.

IKEA Delaktig queen headboard, $100, ikea.com.

Casper The Platform queen bed frame, $995; and The Essential queen mattress, $595, casper.com.

PHOTOGRAPH BY TREVOR TONDRO

White marble can make anything look polished, including your bedside situation. To install this sleek floating nightstand, mount walnut shelf brackets on your wall just above mattress height, and place a Carrara tile on top. (It’ll be heavy enough to stay put as is, but for extra security, adhere it with epoxy.) It’s a surefire way to start and end each day with a cool, clean slate.

TEXT BY PETRA GUGLIELMETTI

MARTHA STEWART LIVING

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GOOD THINGS

THE DETAILS: CB2 Crisp Matte salad plate (similar to shown), $6, cb2.com. Crate & Barrel Ellenore gold flatware (similar to shown), $60 for a 5-piece set, crateandbarrel.com.

The Vermont Country Store women’s seersucker pajamas, in Pink (similar to shown), from $70, vermont countrystore.com.

| INSTANT UPGRADE |

Whip It Good If you can lace up your sneaks, you can give any paper lampshade this whipstitch accent.

Choose a material that complements your décor, be it neutral leather cord or bright twine, then make a hole every ½ inch along the top and bottom edges with a 1/16-inch punch. Starting on the inside at a vertical seam, thread the trimming through a hole and over the edge, leaving a tail a few inches long. Continue all the way around, then knot the ends together, snip the excess, and turn up your lamp’s style.

THE DETAILS: Shades of Light Empire parchment-paper shade (similar to shown), 14", $44, shadesoflight.com.

Fire Mountain Gems leather cord, 0.5 mm, in Brown, $4.75 for 5 yd., fire mountaingems.com.

| RECIPE REMIX |

Bread Winner If French toast and an almond croissant had a baby, they’d name it bostock. And it’s easier to make than either of those treats: Even junior chefs can mix up the creamy frangipane topping in advance; in the morning, simply spread it on brioche slices with strawberry jam and rhubarb and pop them in the oven. They’ll emerge crisp on the outside and custardy on the inside, and breakfast-in-bed glory will be yours.

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Strawberry-Rhubarb Bostock Preheat oven to 375°. Stir together ½ cup fine almond flour, 1 tablespoon unbleached all-purpose flour, 2 tablespoons granulated sugar, ¼ teaspoon baking powder, ¼ teaspoon kosher salt, 2 tablespoons room-temperature unsalted butter, 1 large egg yolk, and ¼ teaspoon pure vanilla extract. (At this point, frangipane can be refrigerated in an airtight container up to 3 days.) Place four 1-inch-thick slices day-old brioche on a baking sheet.

Spread each with 1 tablespoon strawberry jam, then frangipane. Cut 1 rhubarb stalk into thirds crosswise, then quarter lengthwise; toss with 1 tablespoon granulated sugar. Arrange over frangipane.

Bake until golden, 15 minutes. Dust with confectioners’ sugar and sprinkle with toasted sliced almonds; serve warm.

PHOTOGRAPHS BY KIRSTEN FRANCIS

GUARANTEED FRESH OR WE’LL MAKE IT RIGHT.

GOOD THINGS | DIY STYLE |

Knotty and Nice

No worries if your Girl Scout skills are rusty; the sliding knots behind these adjustable lariat necklaces are painless to ace. The only challenge is deciding what pretty materials to pair. We combined suede and leather with pearl beads, but any cord and beads with wide openings will work.

Make one for every mom in your inner circle, and you’ll have Mother’s Day all tied up. For the howto and supplies, see page 109.

| CLUTTER CONTROL |

Handbag Helper

THE DETAILS: Bag Branch bag organizer for essentials, in Camel, $25, buybagbranch.com.

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MAY 2020

You can make two lariat styles with our slidingknot techniques: one with two beads trailing down from the knot (left), and another with beads above and below it.

KIRSTEN FR ANCIS

All your life, you’ve been searching for something . . . usually, your keys.

And the more crucial the item, the faster it seems to shimmy to the depths of your purse.

That’s why Living style editor at large Naomi deMañana hooks on this vegan-leather bag insert.

“It keeps my phone and other important stuff high up, so I’m not digging for them, especially in the tote I carry on the weekend with my kids,” she says. “If you change bags often, it’s a quick sanity saver, too.”

GOOD THINGS

| TEST-KITCHEN TIP |

Tortilla Tricks Bring on the noise, bring on the crunch! Homemade shells and bowls take your Taco Tuesday up a nacho—and you don’t need a deep fryer or any other special equipment to mold them.

Just grab a standard muffin pan or form a few balls of foil (a handy tip from our pals in the Martha & Marley Spoon test kitchen), and fiesta on.

BAKED TACO SHELLS

| THE FIND |

Strings Attached Like the fishermen in Normandy who crafted bags like these from nets (and Spider-Man), you too can be a web-slinger. The French staples are an Earth-friendly way to tote produce home from the market, and you don’t need to unload a thing—simply hang them from a peg rail or utility hooks in your kitchen or pantry, so air can circulate and prevent vegetables and alliums from sprouting or softening prematurely. Then carry the concept into other spots in your home: Fill one with bath toys, and they’ll drip dry without developing mildew; or enlist a few to give pool or sporting goods a lift in the garage.

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MAY 2020

THE DETAILS: Hotshine cotton-mesh string bags, $15 for 5, amazon .com. Iris Hantverk maple brush rack, $41, amara.com.

BAKED TACO BOWLS Preheat oven to 375°. Lightly brush large flour tortillas on both sides with vegetable oil. Drape over balls of aluminum foil. Bake directly on oven rack until crisp, about 15 minutes.

Let cool slightly; serve. (And uncrumple the foil to reuse it.)

MAKE AHEAD: You can store the

baked shells or bowls in an airtight container for up to 3 days.

PHOTOGR APH BY TREVOR TONDRO; ILLUSTR ATIONS BY BROWN BIRD DESIGN

Preheat oven to 375°. Lightly brush 6 corn tortillas on both sides with vegetable oil. Flip a standard muffin pan upside down; nestle tortillas in the space between the muffin cups to form shell shapes. Bake until crisp, 12 to 15 minutes. Let cool slightly in pan; serve.

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GOOD THINGS | SWEETS |

Delicious Duos

Why, of course you’ll whip up cupcakes for tomorrow’s bake sale or birthday celebration. And you’ll swirl them to the nines without breaking a sweat, thanks to these quick, inspired frostings. Each recipe features a beloved flavor combo (plus confectioners’ sugar for sweetness) and makes enough to top a dozen.

No mixer necessary—just stir them together with a rubber spatula, and spread them on thick.

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CHOCOLATEHAZELNUT + SEA SALT Vigorously stir together ¾ cup chocolate-hazelnut spread, such as Nutella, and ¼ cup confectioners’ sugar until smooth. Spread onto cupcakes, then sprinkle with flaky sea salt, such as Jacobsen, and serve immediately; or store frosting in an airtight container at room temperature up to 3 days.

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MASCARPONE + VANILLA BEAN

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Vigorously stir together 1 cup mascarpone, ½ cup confectioners’ sugar, and 1 teaspoon pure vanilla paste or extract until smooth. Spread onto cupcakes and serve immediately, or store frosting in an airtight container in the refrigerator up to 3 days. Bring to room temperature before using.

To get our go-to cupcake recipe, visit marthastewart.com/ vanillacupcakes.

You can tint them pink (as shown here) by adding a little pink gel-paste food coloring to the batter.

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Vigorously stir together 1 cup creamy peanut butter and ¼ cup confectioners’ sugar. Spread onto cupcakes, then top each with 1 teaspoon whisked strawberry jam or grape jelly and serve immediately; or store frosting in an airtight container at room temperature up to 3 days.

KIRSTEN FR ANCIS

PEANUT BUTTER + JELLY

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© Bimbo Bakeries USA, Inc. All rights reserved.

P R O M OTI O N

PLASTIC MAILING WRAP IS RECYCLABLE

D O N ’T TR AS H IT

R ECYCLE IT Th e pl asti c mai li n g wr ap

containing your favorite Meredith magazine is recyclable everywhere #4 plastic is accepted. Scan the smart code to visit PlasticFilmRecycling.org for collection locations near you.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

SINGULAR STYLE Martha’s first home, Turkey Hill, was a Colo‑ nial with a white exte‑ rior and dark shutters.

She made it a mono‑ chromatic beauty, and has embraced that aesthetic ever since.

This soft, historic‑ ally appropriate gray is a custom‑blended Sherwin‑Williams color; for a similar look, try Sherwin‑Williams paint in Amazing Gray.

Primed to Paint

A fresh coat or vibrant new color is the ultimate way to revive your home’s façade and protect it from the elements—and now’s an ideal time of year to do it. Our experts explain how to elevate the most common architectural styles, from Colonial to Craftsman, and offer tips on palettes and hiring pros.

TEXT BY JENNIFER BERNO DECLEENE

PHOTOGRAPHS BY ROBERT POLIDORI

MARTHA STEWART LIVING

31

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CAPE COD

VICTORIAN

HALLMARKS Exposed wooden beams, typical of a building method called half-timbering, distinguish these homes, built mostly from 1890 to 1940. So do steeply pitched roof and side gables (the triangular sections of wall where the roof edges meet).

HALLMARKS Found all over the country, this is a less boxy version of the narrow, über-practical dwellings the first New England colonists built, with a centered door, symmetrical windows, and a flat, unadorned facade.

HALLMARKS Like the queen herself, Victorians reigned for nearly 60 years. There are six substyles, including the popular, weddingcake-like Queen Anne (above), built from 1880 to 1910, with bay windows and gingerbread trim.

CLASSIC LOOK The wooden shingles or clapboard siding are typically left unfinished and natural to weather and gray over time, or painted white.

CLASSIC LOOK There’s a reason that so many, like San Francisco’s Painted Ladies, are candy-colored: When they were being built, brightly pigmented exterior formulas were just being developed.

F YOU’VE ATTEMPTED

MAY 2020

CLASSIC LOOK The timbers are traditionally painted dark brown or black, and the area between them, called infill, is often white or creamy stucco.

MODERN TAKE Go with neutrals with low contrast, suggests Lorna.

They’re subtle, and create a clean backdrop for a statement-making front door; this oxblood is a deep, sophisticated red.

BODY

TRIM

DOOR

Benjamin Moore paint in Edgecomb Gray (body), Sandy Hook Gray (trim), and El Cajon Clay (door), benjaminmoore.com.

MODERN TAKE “A rich-green door stands out—in a stylish way— against this medium blue, which has a little gray in it to tone it down,” says Lorna. Cool-gray trim with blue-green undertones complements them both.

BODY

TRIM

DOOR

Pratt & Lambert paint in Blue Fog (body), Windham (trim), and Shaded Spruce (door), prattandlambert.com.

MODERN TAKE A subtle lavender façade references the vivid historical palettes in a fresh way, says Lorna. To emphasize the intricate woodworking details, paint them in high-contrast white and slate.

BODY

TRIM

ACCENT

Sherwin-Williams paint in Flexible Gray (body), Individual White (trim), and Folkstone (accent), sherwin-williams.com.

Testing Your Colors To try out our palettes (or any scheme you love), do a real-world road test. “Those little samples are deceptive—it’s important to see options on a bigger scale,” says New York City color consultant Eve Ashcraft, who created Martha’s paint lines for Fine Paints of Europe and Sherwin-Williams for Kmart.

Start with three to five possibilities. Prime and paint large wooden boards, at least two feet by two feet, as well as long ones similar in scale to your trim. (For the most accurate assessment, apply two or more coats.) Pair them up, lean them against your house, and study them in varying degrees of shade and at different times of day before making a final pick.

PHOTOGR APHS BY PETER ARDITO (PAINTS); ILLUSTR ATIONS BY DAVID SPARSHOT T

I

any painting project, you can imagine what an undertaking it is to tackle an entire house.

But doing it every 7 to 10 years is well worth the effort and investment. “It helps protect the underlying materials from degradation,” says Farrow & Ball brand ambassador Patrick O’Donnell. And if and when you decide to move, it can increase your home’s sale price by 2 to 5 percent, points out Chicago real-estate agent Tabitha Murphy. To make the process as smooth as a stroke of semigloss, first, time it right.

The ideal weather conditions are 77 degrees with 50 percent relative humidity, says Benjamin Moore field development manager Mike Mundwiller, so aim for early summer or early fall. Then, pick a palette. To help you step outside the classic colors, Living home editor Lorna Aragon hand-selected modern body, trim, and door (or accent) options to bring out the best features of six common home styles. (To make sure you’ll love them writ large, see Testing Your Colors, right.) Last, hire a painting company. The cost will vary by your location and the size and condition of your abode, but Angie’s List pegs the national average at $3,737. Ask local contractors for references (then check them by calling the homeowners and doing drive-bys). Get several quotes— and be wary of overly inexpensive ones: You don’t want someone taking shortcuts or doing shoddy work. For more tips, see Vetting Your Painters, on the following page.

TUDOR

MEDITERRANEAN

CRAFTSMAN

RANCH

Alt Exteriors Innovative new building materials can spare you from buying a single can.

They look just like natural or painted wood, and last for decades without peeling or cracking. If your shingles or siding need replacing, or you’re starting from scratch, check out these high-tech, low-maintenance options.

CLASSIC LOOK The body is often white or warm-toned stucco, the roof paved with rounded terracotta clay or composite tiles.

MODERN TAKE “A soft, pinkish neutral body works well with the terra-cotta roof,” says Lorna.

Just add sandy-beige trim, and— for a twist on the style’s customary rusty oranges and reds— a cool, deep blue that Lorna loves so much, she chose it for her own front door.

BODY

TRIM

DOOR

Valspar paint in Free Wheeling (body) and Desert Fortress (trim), valspar paint.com; and Farrow & Ball paint in Hague Blue (door), farrow-ball.com.

HALLMARKS No wonder people call them bungalows. Deep, cozy porches with tapered columns and low-pitched, gabled roofs with exposed rafters distinguish these homes, built mostly from 1905 through the early 1920s.

HALLMARKS These ramblers took the country by storm during the post–World War II housing boom. They’re a single story, with a low-pitched roof and wide eave overhangs—and a sleek, geometric design that brims with midcentury-modern potential.

CLASSIC LOOK Wooden clapboard is most common, followed by shingles—all painted tones of the surrounding landscape.

CLASSIC LOOK Most sport brick or wooden siding; the originals blended into nature, in hues like green, brown, and putty.

MODERN TAKE “This earthy green and brown still feel naturalistic, but they’re slightly darker than what you typically see,” says Lorna. Set them off with a warm welcome of a front door—a golden orange that’s cheerful and (we bet) unique to your block.

MODERN TAKE For an instant makeover, go dark. “Charcoalgray walls and clean white trim make all the lines look really sharp,” says Lorna. (The opposite will have the same effect.) A marine-blue door is bold but not too bright.

BODY

TRIM

DOOR

BODY

TRIM

DOOR

Behr paint in Mossy Bank (body), Clove Brown (trim), and Butter Rum (door), behr.com.

Benjamin Moore paint in Iron Mountain (body), China White (trim), and Notting Hill Blue (door), benjaminmoore.com.

Vetting Your Painters When interviewing candidates, advises Mundwiller, confirm that they factored the correct amount of paint into their quote (see Do the Math, right), in the brand and color you want and the best formula for your house’s materials and condition. Then inquire about prep work. Painting is only a small part of the job: Before anyone picks up a brush, wood may need to be scraped and sanded, and mortar between bricks filled back in (repointed). Every spot where the body and trim meet has to be sealed with caulk, and the whole shebang primed. If your home was built pre-1978, your pro may also need to protect against lead-paint dust.

Finally, ask how long it’ll take. That depends on your home’s size, of course, but it’s not unusual to prep for a week or more. And rain delays happen: Painters monitor the weather and work in spurts to ensure a layer or section has time to dry while it’s sunny.

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COMPOSITE WOOD It looks totally natural (because it is!), but is much sturdier: LP Building Solutions siding and trim are moistureresistant and extra-strong (lpcorp.com).

ENGINEERED POLYMER You’ll never have to touch up trim, molding, or columns wrapped in glossy, durable Azek covers (azekexteriors.com).

DO THE MATH Fun fact: A gallon covers about 400 square feet. To estimate how much paint you’ll need, or check a quote, multiply the perimeter of your house in feet by the height in feet, then deduct all the windows (they average 15 square feet each) and doors (21 square feet), and divide by 400. Then multiply the result times three—two coats are better than one, but three’s a charm. That amount glosses over almost all of the microscopic pinholes that let in moisture, says Mundwiller, which is the primary reason paint bubbles up or chips off.

DIY YOUR DOOR It’s an upgrade you can accomplish in an afternoon: Hover your phone over this smart code to get step-by-step instructions, or go to marthastewart.com/doorpaint.

PHOTOGR APHS BY PETER ARDITO (PAINTS); ILLUSTR ATIONS BY DAVID SPARSHOT T

HALLMARKS Sail from Italy to Spain, and you’ll see certain elements at every port of call: stucco, tile, hipped (pyramidshaped) roofs, and arched doorways. The eclectic style caught on stateside in the 1970s.

FIBER CEMENT James Hardie HardiePlank and HardieShingle siding and shingles come in “milled” textures that look amazingly authentic and come in a rainbow of colors (jameshardie.com).

The first trash bag worthy of a smile.

New Glad Beachside Breeze

fig. 1

Happiness

Certain trademarks used under license from the Procter & Gamble Company or its affiliates.

Time

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With bright new colors and scents, plus dual-layer strength, it’s sure to put your trash in a better mood.

MARTHA ST E WA RT

CHANGE MAKERS

1

Grow native plants. “It’s the number-one thing you can do at home to attract birds,” says John Rowden, PhD, senior director of bird-friendly communities at the National Audubon Society. They provide nectar, fruit, seeds, and insects to eat, as well as habitats. Plus, they’ve adapted to their locales, so they flourish sans pesticides or chemical fertilizers. (To find varieties for your area, plug your zip code into the native-plant database at audubon.org.) Come spring, welcome birds with a bath for grooming and sipping, and replace the water every few days. If you also set out feeders, clean them at least once a month to prevent disease.

2

Keep cats indoors. They kill an estimated 2.4 billion birds a year in the U.S., per a study by the Smithsonian Conservation Biology Institute and the U.S. Fish and Wildlife Service. Give felines perches near a window— even watching birds can help calm their predatory urges.

3

Protect birds in flight. They can get disoriented by reflections and fly right into glass, especially during migration periods. To prevent this, the American Bird Conservancy (abcbirds.org) recommends adding visible patterns to outside panes with strings hung vertically (spaced no more than four inches apart) or horizontally (no more than two inches apart), removable decals, or UV films. (See abcbirds.org for suggested ones.) “If you find an injured bird, pick it up,” says Rita McMahon, director of the Wild Bird Fund, a wildlife rehabilitation center in New York City (wildbirdfund.org). “If its legs move, it’s probably stunned.” Warm it in your hands to prevent hypothermia (wash them afterward), and put it in a box or brown bag in an enclosed space, like a bathroom. Wait about an hour, then listen for activity. Open the box and let it fly around. To catch it, turn off the lights (it will stop flying), return it to the box, and let it fly away on its own in your yard or a park. If it doesn’t perk up, call a wildlife rehab center for help.

“Hope” is the thing with feathers, wrote Emily Dickinson, and it’s true: Spotting the first phoebes of spring is utterly uplifting. But birds are also a bellwether of our planet’s health. According to a recent study, North American populations have fallen 29 percent over the past 50 years, and the National Audubon Society predicts that if climate change progresses unchecked, two-thirds of the continent’s avian species could go extinct.

Here are five ways to help keep our world filled with song.

TEXT BY MELISSA OZAWA

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MAY 2020

Brew a better cup. “When you buy shadegrown coffee beans, you provide food for more than 70 North American migratory species, like orioles and warblers, that spend winters bulking up on coffee farms across the Caribbean and Central and South America,” says Amanda D. Rodewald, PhD, of the Cornell Lab of Ornithology (birds.cornell.edu). Look for the Bird Friendly coffee certification logo.

5

Grab your binoculars. And share what you see. “Much of our ability to understand the impact of climate change comes from community science data,” says Rowden. Track and input what you spot on Cornell’s eBird app, the world’s largest biodiversity-related citizen science project. Seasoned birders can assist Audubon’s Climate Watch by answering survey questions on assigned locations. The next session begins May 15.

JAMES ZIPP/GET T Y IMAGES

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REQUEST SPECIAL OFFERS | 1-877-897-7307 | sleepnumber.com/martha Upholstered furniture and pillows available at additional cost. Prices higher in AK and HI. *For a summary of clinical studies, visit sleepnumber.com. ‡Restrictions and exclusions apply. Does not apply to adjustable bases, Upholstered Collection, closeout/clearance or demo/floor model purchases or mattresses already exchanged under another In-Home Trial period. You pay return shipping. Refunds will be made to the original method of payment less original shipping/delivery fees. Visit sleepnumber.com for complete details.

SLEEP NUMBER, SLEEPIQ, SLEEP NUMBER 360, the Double Arrow Design, and SELECT COMFORT are registered trademarks of Sleep Number Corporation. ©2020 Sleep Number Corporation

RUNNING YOUR DISHWASHER doesn’t just save time—it’s more eco than handwashing. That said, “if you don’t give it some regular TLC, you can end up with dishes that are still dirty, as well as some pretty foul odors,” warns Jill Notini, vice president of communications and marketing for the Association of Home Appliance Manufacturers. But three habits will help you avoid both.

| CLEAN MACHINES |

A Fresh Cycle All healthy relationships are reciprocal— even the one you have with your dishwasher.

Here’s how to keep your partner-ingrime-fighting (and all it touches) sparkling.

TEXT BY HALLIE LEVINE

1 2

3

DAILY: After unloading dishes, pull out the lower

rack and remove any odor-causing food particles on the bottom with a paper towel.

WEEKLY: Clean the filter. Most new models have one at the very bottom; it usually consists of several connecting parts, including a center cylinder that you can unscrew by hand. To access it, slide out the lower rack. Remove and disassemble it (if this is your first time, steel yourself—you may find some serious gunk in there), and wash all the parts with dish soap, scrubbing off any calcification or residue inside with a soft brush. Reassemble and replace it. Then mix a cup each of white vinegar and warm water, dip in a soft cloth or sponge, and go over the rubber gasket around the door edge. Wipe the exterior with a clean cloth and warm, soapy water, or, for a stainlesssteel model, a cleaner designed for that surface.

MONTHLY: Tend to the spray arm, which can get

clogged with food bits. Your machine may have just one on the bottom, or a second above the top rack. Give each a gentle tug to remove it, rinse it under warm running water, pry buildup out of the holes with a toothpick, and replace it. To nix odors and discoloration throughout the appliance (the latter is a common problem if you have hard water), fill a bowl with one to two cups of vinegar, put it on the top rack, and run a normal cycle without detergent. Still smell something funky?

Escalate to a tougher, store-bought dishwasher cleaner, such as Affresh, which contains surfactants that can dissolve more stubborn residue.

The Last Word on Loading The debate ends here: You don’t need to prerinse dishes—just scrape off the big stuff. Most machines run a little water, then utilize sensors inside to determine how dirty the water is.

“Based on that, they adjust the cycle length, heat, and soap,” explains Notini. When dirty items have been sitting for more than two hours or include something extra-germy, like a cutting board you’ve used for raw meat, opt for the “sanitize” setting, says

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MAY 2020

Mindy Costello, a consumer-information specialist at NSF International, which certifies appliances.

It will blast water that’s at least 150 degrees and kill 99.999 percent of bacteria.

WIN $25K For help with a home makeover, visit marthastewart.com/ 25kWin and enter to win $25,000. For details, see page 109.

PHOTOGRAPH BY KATE SEARS

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

A NATURAL LITTER THAT WORKS? MEET OUR LATEST LITTERVENTION!

EVERY HOME, EVERY CAT, THERE’S A TIDY CATS FOR THAT ®

“I’m much more comfortable being dressed up.

I’ve been like that since junior high.”

1

2

The Remaster Dara Caponigro

Caponigro has been an old soul since a young age. While other teens played hooky to shop, all she wanted to do was go to New York City’s design hub, the D&D Building, with her decorator mom. That early exposure to all things interiors led to a colorful career as an editor at several magazines, before she landed the top post at Veranda. Then, in 2013, Caponigro turned to the trade, so to speak, when she was hired to rejuvenate Schumacher, the 131-year-old design house whose fabrics and wallcoverings have graced the set of Gone With the Wind, the Kennedy White House, and Mick Jagger’s 1960s London flat. Under her watch, the company now releases new prints every month, plucks gems from the archive, and oversees collaborations with brands like Matouk and Paperless Post. “We’re rooted in the past, but we are not stuck in it,” says the mom of two, who dresses with a certain throwback formality, even on weekends, when she antiques for hours.

“I think I’m the only person in America who doesn’t wear jeans.”

—Melissa Ozawa

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MAY 2020

5 &6

10

9

13 12

PHOTOGR APHS BY VIDOK /GET T Y IMAGES (POPPY), COURTESY OF DAR A CAPONIGRO (PORTR AIT), COURTESY OF MANUFACTURERS (PL ATE, FL AT WARE, PILLOW, RING, WALLPAPER, DOG FOOD), PETER ARDITO (OTHERS); ST YLING BY JILL TELESNICKI (TRENCH, JUMPSUIT)

7

Creative Director, Schumacher Bronx, New York

4 Her Essentials “My style mantra: Keep it simple and intentional.”

1 | Jason Wu buttonfront tie-neck raincoat “It’s classic without being boring.” $850, bergdorf goodman.com.

3

2 | Cartier Trinity small ring “I bought this after I got married because my original band was uncomfortable; I never take it off.” $970, cartier.com.

“I love that this paper looks handpainted. It’s romantic, but not saccharine.”

8

WIN THIS

3 | Norma Kamali dolman wrap jumpsuit “It’s easy, and when you put it on, you look instantly chic.

I’m obsessed.” $185, normakamali .com.

For a chance to win this jumpsuit, go to win.marthastewart .com on April 17. For details, see page 109.

4 | Schumacher Pyne Hollyhock wallpaper “Albert Hadley used this pattern in a room that was a mecca for high-society parties.

The original fabric was white, but it had yellowed from cigarette smoke, so we named this colorway Tobacco.”

To the trade; also available in fabric, fschumacher.com.

11

14 “When you discover a wonderful object at a good price, seize the day and buy it.

You’ll always find a place for it.

If not now, then in 10 years.”

15

5 & 6 | Korres Black Pine Serum and Plump-Up Sleeping Facial “When you put them on, you feel well taken care of. They’re so nourishing. I wear them during the day.” $75 and $68, korres .com.

7 | Maybelline Great Lash Waterproof Mascara “I’ve been using this since my teens, only on my lower lashes.

It goes on light and doesn’t smudge.” $7.50, maybelline.com.

8 | Chanel Le Vernis Particulière “I wear it on my toes all year. The name says it all!” $28, chanel.com.

9 | Haviland Daphne 12-inch plate “The pattern is bold, sensual, and artful.” $260, mottahedeh .com.

10 | Sabre Vintage Bistrot Buffalo flatware “Modern with a rustic patina, it’s the perfect combination of city and country.” $90 for a 5-piece set, marchsf.com.

11 | Entertaining, by Martha Stewart “This 1982 book really opened my eyes to both cooking and the art of entertaining.”

Clarkson Potter, abebooks.com.

12 | CB2 Marta double old-fashioned glasses “My evening drink is water from the tap in one of these.” $16 for 8, cb2.com.

13 | Schumacher Wentworth embroidery pillow, in Rust “I’d put it in the middle of a sofa, with square ones flanking it.” $389, chairish.com.

14 | Poppies “They’re incredible: sculptural and delicate, but strong.”

15 | The Farmer’s Dog “We have this pet food delivered every other week. It’s made with fresh ingredients. Our pup Victory has gone from robust to svelte eating it.”

From $2 a day, the farmersdog.com.

MARTHA STEWART LIVING

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New Leaf’s maplebirch blend is the happy result of great timing: There’s about one week in April when both saps are flowing, Farrell says. Combining them yields a lighter take on the classic, with subtle notes of raspberry. $18 for 12.7 oz., newleaf treesyrups.com.

MARTHA S T E WA R T

American Made

Tapped Potential NEW LEAF TREE SYRUPS, Lyon Mountain, New York, and Marshfield, Vermont

Pure maple syrup may be the gold standard for pancakes, but this company will inspire you to branch out. Its cofounder, Michael Farrell, a former director of Cornell University’s Uihlein forest-research program, uses reverse osmosis and highpressure steam evaporation to create elixirs from trees that have been long passed over because of their relatively low sugar content. The sweet outcome: He’s bottled the natural fruitiness of birch; the piney, floral qualities of balsam fir; the butteriness of beech; and the pear notes of walnut. Indulging with a drizzle at breakfast is only the beginning. “The maple-walnut is great over vanilla ice cream,” Farrell says. “And birch sourced late in the season has a sour kick, zesting up savory sauces and glazes.” All the more reason to go out on a limb. —Erica Sloan

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MAY 2020

PHOTOGRAPH BY LENNART WEIBULL

RE A D ER

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A special offer from our friends at White Flower Farm: Order online at marthastewart.com/atlast or call 800/420-2852. Item M066871 is just $27.95 plus shipping. (Mention source code MSP04.) Ships as a onegallon pot at the proper planting time for your hardiness zone.

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Modern Beauty

In the quest to look our best, some things never change. We all want bright skin, healthy hair, and pearly teeth. But the options for achieving those goals have evolved.

We asked experts for the developments they’re most excited about, from fasteracting formulas to gentler-than-ever treatments. Introducing the latest and greatest.

TEXT BY CLAIRE SULLIVAN

BET TER CLE ANSERS 1

THEN: Astringent suds that could

leave your complexion dry and tight.

NOW: Nourishing washes that won’t

strip away skin’s good oils. “Acids and harsh ingredients wound your skin barrier,” says dermatologist Ellen Marmur, and that weakens its ability to retain moisture and deflect environmental pollutants. She suggests hypoallergenic Doctor Rogers Restore Face Wash, which contains moisturizing aloe and glycerin ($42, doctorrogers.com). For an extragentle approach, try oils and balms that melt away dirt and makeup, but without causing breakouts. Two worth trying: Tata Harper Cleansing Oil and Beautycounter Counter+ Lotus Glow Cleansing Balm ($82, tataharperskincare.com; $72, beautycounter.com).

SMOOTHER EXFOLIANTS 2

THEN: Abrasive physical scrubs or

aggressive chemical versions that can cause redness and sensitivity.

ST YLING BY MEGUMI EMOTO

NOW: Scrubs that get their gentle but effective grit from soft, dissolvable ingredients, like the fine sugars in L’Oréal Paris Pure-Sugar Grapeseed Scrub ($13, lorealparisusa.com).

As for chemical formulations, look for polyhydroxy acids (PHAs). “Unlike AHAs and BHAs, these molecules are bigger and can’t penetrate as deeply into skin, so they slough off the most superficial layer without irritation,” says Shereene Idriss. PHAs pack other benefits, too: They’re humectants, so they retain moisture and can help reduce fine lines and pigmentation, says Dhaval Bhanusali. He recommends Neostrata PHA Facial Cleanser ($36, neostrata.com).

PHOTOGRAPHS BY JAMIE CHUNG

MARTHA STEWART LIVING

45

WRINKLE REDUCERS

GENTLER HAIR CARE

THEN: Retinols have reigned supreme

THEN: Shampoos formulated with

for decades because they’re proven to speed cell turnover. But they get flak for causing redness and irritation, and leaving skin more susceptible to sunburns.

sulfates for daily lathering, rinsing, and repeating; conditioners that rely on silicones for shine.

7

3

NOW: “Slow-release formulas have

made retinols much less sensitizing,” says Steven Wang, which means it’s easier to comply with nightly-use recommendations—and reap max benefits. They’re also mild enough for the eye area. Try Olay Regenerist Retinol 24 Night Eye Cream ($39, olay .com). Plant-based, pregnancy-safe alternatives have also arrived, says Idriss, who likes Indeed Labs Bakuchiol Reface Pads ($20, indeedlabs.com).

4

SPOT STOPPERS

THEN: “It was hydroquinone or bust,“

says Bhanusali of the long-heralded lightening agent used to treat sun damage and uneven skin tones.

NOW: Enter topical tranexamic acid,

which all the pros we interviewed like for its ability to block melanin and prevent patches from forming. Unlike hydroquinone, it’s also safe for expecting mothers; Idriss used it to combat hormonal pigmentation during her pregnancy. Bhanusali recommends SkinCeuticals Discoloration Defense ($98, skinceuticals .com). Other contenders include kojic acid (a mushroom derivative) and rice bran, long used in Asia for its brightening abilities; try it in Tatcha The Rice Polish: Classic, a creamy exfoliant ($65, tatcha.com). To speed up the process, combine at-home goods with laser treatments such as Fraxel, which rev up collagen production; or microneedling, which does the same while also helping active ingredients penetrate your skin, says Wang.

5

FACIAL-FUZZ BUSTERS

THEN: Waxing (3, 2, 1 . . . yow!), lasers, and intense chemical

peels that can strip away healthy skin along with hair.

NOW: Dermaplaning. “It’s gentler than waxing and threading,

because the skin is prepped with steaming and conditioning,” says Marmur. But bypass the DIY devices and leave this process to a pro: An aesthetician or dermatologist will carefully sweep a tiny blade over your face to remove fine hairs— and with them dead, dull skin cells. Another perk is increased product absorption; Marmur advises following a session with a soothing serum.

TOP-NOTCH TOOTH BRIGHTENERS 6

THEN: Professional bleaching, or mild whitening strips and pastes, some of which remove stains with enameldamaging grit (ironically, that exposed enamel is extrasusceptible to yellowing).

NOW: The fastest payoff still comes from in-office treatments, but at-home bleaching products have improved. “You can find a higher concentration of hydrogen peroxide, the active lightening ingredient,” says dentist Brian Kantor. The latest iteration of Colgate Optic White Renewal toothpaste, for example, polishes with an unprecedented 3 percent peroxide, but without the sensitivity of other formats, since you rinse it after two minutes of brushing ($8.50, walgreens.com).

OUR EXPERTS New York City dermatologist Dhaval Bhanusali; NYC dermatologist Shereene Idriss; NYC dentist Brian Kantor; NYC dermatologist Ellen Marmur; and Basking Ridge, New Jersey, dermatologist Steven Wang.

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MAY 2020

NOW: One to three washes a week, if that. Water fades color and leaves hair vulnerable to damage by styling; overcleansing sends naturally occurring oils down the drain (frizz alert).

If you love a good lather, Tresemmé’s Pro Pure Foam Shampoo bubbles up without sulfates ($6, target.com).

For a refresh on off-days, grab Dove Go Active Dry Shampoo Wipes; they blot without leaving a speck of powder ($5 for 5, dove.com). Among conditioners, natural alternatives to silicones are on the rise: Fatty acids from mango butter in Aveda’s Nutriplenish Leavein smooth on contact ($37, aveda.com).

HAIR REPLENISHERS 8

THEN: Over-the-counter hair-loss

treatments like Rogaine, or transplants.

NOW: Stress, hormonal changes, weight loss, and hereditary conditions are all potential culprits, but you’ll want to see a dermatologist to get to the root of the matter. What you think is thinning could actually be breakage from cranking your hot tools up to 450 degrees or tearing through tangles as you brush. If that’s the case, air-dry as often as possible, detangle carefully with a wide-tooth comb, and reach for a heat protectant like Kérastase Genesis Défense Thermique Blow Dry Primer before flipping on a dryer or iron ($37, kerastase.com). For alopecia, a condition in which some follicles stop producing new strands, Rogaine remains the OTC choice. But plateletrich plasma (PRP) is emerging as an alternative to transplants. A doctor processes a few vials of your blood through a machine to separate out plasma, and re-injects it into sparse areas on your scalp. The procedure takes 10 minutes, with no downtime.

“Your natural proteins and platelets act like growth stimulants,” says Marmur.

The upshot: more, thicker hair.

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Lip Service They dole out their fair share of love, but lips need their own kind of TLC, too. We don’t mean special scrubs, serums, and masks (though, yes, those products exist). “Unlike facial skin, your mouth’s surface doesn’t require exfoliation— and abrasives can actually cause cracking,” says Austin, Texas, dermatologist Ted Lain. The keys to happy lips are simple: hydration and sun protection, in that order.

RAVE REVIEW

After brushing your teeth (toothpaste can be drying), pat on a thick salve, like Aquaphor Immediate Relief Lip Repair Balm ($4, target.com).

Then dab a cream with retinol around your lips to prevent fine lines.

Try Roc Retinol Correxion Sensitive Night Cream ($24, walgreens.com).

AT NIGHT

Apply sun protection; Lain likes Supergoop! Play Lip Balm With Acai SPF 30 ($9.50, supergoop.com). Last? A kiss of color, of course, in any format you fancy (right).

EACH MORNING

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MAY 2020

Maybelline Color Sensational Cream Lipstick comes in 40 shades, from stopsign reds to petal pinks ($7.50, maybelline.com).

GO FOR GLOSS

TRY A TINT

APPLY A BALM

If you prefer a highimpact shine without the stickiness, try Dior Lip Glow Oil with moisturizing cherry oil. $34, dior.com.

Fast-track your mornings with Physicians Formula Triple Defense Multicolor Stick. It has SPF 20, and you can swipe the chubby stick over eyelids and cheeks, too. $12, physicians formula.com.

Any good one will bestow nondrying, buildable color. But Iris&Romeo Power Peptide Balm also has peptides to help build collagen for fuller-looking lips. $26, irisandromeo.com.

“Choosing a conditioner brings out my inner Goldilocks.

I want something that’s hydrating enough to defrizz, but not too heavy for my fine and long hair.

After one try, I knew L’Oréal Paris Elvive 8 Sec ond Wonder Water was more than just right. I followed the directions as instructed, referring to the handy marks on the bottle that indicate exactly how much to use. Postshampoo, I divided my hair into two sections, squeezed the formula an inch from my roots, and massaged it down to the ends. It warms up as it detangles, then rinses out, leaving only soft silkiness behind.” —ES $9, target.com.

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like lightning, out of the blue. But strokes, which occur when a blood vessel that supplies the brain gets blocked or bursts, actually have myriad and interconnected causes that, in most cases, accumulate slowly. In fact, millions of Americans have the advance warning signs, namely other forms of cardiovascular disease (like deep vein thrombosis or heart failure), high blood pressure or cholesterol, or diabetes. And factors unique to or more common in females—pregnancy, lupus, migraines, and taking certain medications—make women even more vulnerable. That’s why we account for 60 percent of deaths from the attacks (they’re twice as deadly as breast cancer), and why they’re on the rise in those under 45, according to the Centers for Disease Control and Prevention. Thankfully, lifestyle changes can reduce many of these conditions and prevent four out of five strokes in women.

“You have more control over your risk than you think,” says Amy L. Doneen, DNP, medical director of the Heart Attack & Stroke Prevention Center in Spokane, Washington.

THEY SEEM TO STRIKE

Why prevention is paramount: One in five American women will have a stroke in her lifetime, per the Centers for Disease Control and Prevention.

Stop a Stroke Well before it happens, that is. Most of these alarming brain injuries, which affect more women than men, are preventable at any age. Make some small adjustments to how you eat, exercise, sleep, and manage stress to protect yourself in a big way.

TEXT BY KAREN ASP

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MAY 2020

Cholesterol is found only in animal products. When you consume meat, dairy, or eggs, the amount in your bloodstream goes up, making plaques more likely to form in the arteries leading to your brain, explains Neal Barnard, MD, president of the Physicians Committee for Responsible Medicine, in Washington, D.C., and author of the new book Your Body in Balance (Grand Central). When those plaques rupture, they cause clots to form. Ditching meat is the most protective move, but we can all benefit from simply eating more fruits and vegetables, he says. In fact, researchers credit half the benefits of the

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DASH (Dietary Approaches to Stop Hypertension) diet, designed to bring down blood pressure and cholesterol, to the additional vegetables and fruits it calls for. (The other half are due to the unhealthful foods, especially meat, it cuts back on.) Many types of produce—apples, citrus, and carrots in particular—are rich in soluble fiber, which lowers cholesterol; and in potassium (think bananas and melon), which helps reduce bloodpressure-raising sodium.

LOOK AT ALL YOUR LIPIDS Speaking of cholesterol, there are more varieties of it than the HDL, LDL, and triglycerides you get checked at your annual physical. Lipoprotein(a) is another type that one in five Americans makes too much of, due to genetics; it can make you more prone to blood clots, and therefore strokes. People who have a personal or family history of cardiovascular disease should ask their doctor to add the basic test to their next lipid panel. If it’s positive, she may suggest preventive measures, such as taking a daily aspirin or getting annual carotid ultrasounds to watch for plaque buildup in the main artery that carries blood to the brain.

TAKE SELF-CARE SERIOUSLY Stress can definitely send your blood pressure shooting up. But researchers think the emotional state alone may up stroke risk, which explains why women experience more of them. We tend to fill the sort of high-demand, low-control jobs, such as waitressing and nursing, that a 2015 study published in Neurology linked to higher rates of the attacks; it also noted that feeling burned out can lead us to eat poorly and exercise less. Prioritize healthy meals, and carve out time for walks, yoga, meditation, prayer, music—whatever settles you down, advises Joel Kahn, MD, founder of the Kahn Center for Cardiac Longevity, in Bingham Farms, Michigan.

CLOCK REGULAR CARDIO You don’t need much—just 22 minutes of moderate aerobic exercise a day. “That amount, even split into two sessions, has been shown to reduce risk by around 14 percent,” says Doneen. Then throw in some strength training. Working your muscles improves your sensitivity to insulin, so you’re better able to regulate your blood sugar and fend off diabetes.

MONITOR YOUR MEDS All of us should be cautious with nonsteroidal antiinflammatories (NSAIDs)—e.g., ibuprofen and naproxen.

The threat associated with popping standard doses over a few days—say, to relieve a sore muscle—is very low but real, and increases when they’re taken in higher doses or for longer periods of time. Ideally, reach for

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MAY 2020

acetaminophen instead. If you have the risk factors we mentioned at the outset, be vigilant about everything you take. For example, people who get migraines or have hypertension should be aware that certain drugs can make them more susceptible by elevating their blood pressure further or making blood clots more likely; some may worsen a heart arrhythmia. Be sure your doc knows your full medical history before she dashes off a prescription.

BREATHE EASIER It’s incredible but true: Air pollution may be even worse for your heart than your lungs. A 2019 study in European Heart Journal found that it resulted in about twice as many deaths from strokes and other forms of cardiovascular disease as from respiratory disease. Monitor your local air-quality reports, and limit time outside when it’s poor. Also, map out runs and bike rides to steer clear of high-traffic, high-exhaust areas.

GET REAL REST “Studies suggest that interruptions in the natural sleep cycle can create fluctuations in heart rate, blood sugar, blood pressure, and overall inflammation,” Doneen says. If you practice good bedtime hygiene (lights out, phone off, lavender misted) and still rarely get seven to nine hours, ask your doctor about doing a home sleep study. You’ll get a monitor that gathers data on activities like breathing and heart rhythm in the comfort of your own bed, to help determine whether something treatable, such as sleep apnea, is keeping you up.

CHECK YOUR BEAT Atrial fibrillation (A-fib), a type of irregular heart rhythm, “happens when the entry chambers of your heart quiver, which can cause blood to pool and clot,” says Joshua S. Yamamoto, MD, a Washington, D.C., cardiologist and coauthor of You Can Prevent a Stroke (RosettaBooks, 2019). High blood pressure, sleep apnea, hyperthyroidism, or excess weight— all of which make the heart work harder—can prompt A-fib at any age, but it’s more common as we grow older; by age 70, a third of us have it. Symptoms include feeling as if your heart is racing or skipping beats, breathlessness, dizziness, and fatigue. If you’re concerned, your doctor can take a closer look with an electrocardiogram and, if you have A-fib, prescribe a blood thinner to keep it in check.

Act FAST This acronym, created

by U.K. physicians and paramedics, and adopted by the American Stroke Association and the American Heart Association, will help you remember how to identify a stroke in yourself or someone else, and respond, stat.

F: Face When you smile, does one side of your face droop?

A: Arms Can you lift both arms without one or the other drifting down?

S: Speech Are you having trouble speaking, or are you hard to understand?

T: Time If you observe any of these signs, dial 911; then jot down when you called. Lifesaving clotbusting meds must be administered within four and a half hours of the first symptoms.

WHAT’S HAPPENING? Strokes fall into two categories. The first, ischemic, is a clot; it occurs when a blood vessel is blocked and is the most common type, accounting for 85 to 90 percent. It includes transient ischemic attacks (TIAs), aka mini strokes, which don’t do permanent damage but should sound an alarm: Roughly a third of TIA sufferers have a more serious ischemic attack within a year, per the American Stroke Association.

The other, rarer kind, hemorrhagic, happens when a weakened artery ruptures and bleeds into the brain, as with an aneurysm.

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Ask Martha

What’s the best way to remove old paint from wooden furniture?

—Samantha Wallison, San Antonio, Tex.

That outdated coat could be hiding a future heirloom, but uncovering it requires both elbow grease and certain safety precautions.

First, check for lead in the paint, says Thomas Eberharter, owner of homedesign company Raven’s Knee, in Crotonon-Hudson, New York. Make a small cut in the item with a utility knife to expose its layers, then wipe the groove with a 3M LeadCheck Swab ($24 for 8, amazon .com). If the swab turns red, it’s positive for lead, and you should outsource this project to a pro. If not, keep going.

TEST

Designate a workspace outdoors or in a well-ventilated room. Place the piece on top of plastic sheeting to protect the ground from any possible seepage; make sure it extends a few feet in all directions.

Wear a long-sleeved shirt, pants, and boots, and put on safety goggles, a fume respirator, and nitrile work gloves.

PREP

Brush on paint stripper (Eberharter suggests Zip-Strip Paint & Varnish Remover; $11 for 21 oz., shop.rplumber.com).

Wait for it to bubble, about 15 minutes.

Using a putty knife on flat areas and extracoarse steel wool on rounded ones, lift off as much of the goop as you can, discarding it in a cardboard box. Repeat until almost all the paint is gone.

SCRAPE

Gently sand the piece to clear out every nook and cranny, and to smooth the surface (strippers can raise the wood grain). Douse the contents of the cardboard box with water—they’re highly flammable—and dispose of it outside, per your municipality’s requirements, along with the plastic sheet.

CLEAN

THE NEXT STEP To learn how to stain and seal wood furniture, hover your phone’s camera here (no special app needed), or go to martha stewart.com/woodfurniture.

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MAY 2020

PHOTOGRAPH BY MANUEL RODRIGUEZ

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My dog is a food thief. Can I get her to stop?

If you’ve ever left a pie out to cool, then turned to find your pup up on her hind legs snagging a bite, you know dogs are savvy opportunists. “They understand when you are and aren’t paying attention, and often wait until you’re out of a room to snatch food,” says Brian Hare, PhD, founder of the Duke Canine Cognition Center at Duke University, in Durham, North Carolina, and co-author of The Genius of Dogs (Plume, 2013). The simplest solution is to remove the bait: Don’t leave anything edible unattended, and keep Freckles crated when you’re cooking and eating. You can also train your canine in behaviors that will stop her mid-grab, like “go to your place,” “leave it,” or even “sit,” says Hare. (For more info, go to akc.org.) Give the command whenever your dog is eyeing a conquest, and toss her a treat when she obeys; if she doesn’t, continue to practice at another time, in a space without tasty distractions. Whatever you do, don’t punish her for pilfering snacks—that can actually encourage more secretive stealing.

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LET US HELP YOU! E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media.

By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

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MAY 2020

GANDEE VASAN/GET T Y IMAGES

—Mary Jacoby, Biloxi, Miss.

©2020 Mars or Affiliates.

When Izzy finds a box, she makes it her own.

In her lifetime, she’ll jump into thousands.

That’s why she needs IAMS™ cat tailored nutrition to keep her at her unique best for life.

Is there a trick to removing toothpaste from a shirt?

—Jessica Shalomander, Queens, N.Y.

Most important, don’t rub it. Smearing will only push the stuff farther into the fabric’s fibers. If it’s a glob, “use the edge of a spoon to lift off the majority,” says Patric Richardson, founder of website and online shop the Laundry Evangelist.

Then, to keep it from staining (the titanium dioxide in many brands can cause stubborn spots), dab it with a wet cloth, add a dot of mild hand soap to the cloth, and dab again before flushing the area with water, says Richardson. If it’s a small area, leave it to air-dry and be on your way. One caveat: If you use a whitening paste, act swiftly—it may contain hydrogen peroxide, which can bleach clothing if it sits long enough.

To clear any last remnants on a machinewashable item, run it through a cycle with an enzyme-based detergent.

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All Rise When yeast springs into action, bread dough doubles in height in a couple of hours. If yours hasn’t risen noticeably in 30 to 45 minutes, try this fix from Living assistant food editor Riley Wofford: Fill a pan with boiling water, place it on the lowest rack of your oven, and put your loaf on the rack above it. “Shut the door, but don’t turn the oven on,” she says. “The yeast will do its thing in a warmer environment.”

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How do I keep leather shoes looking new?

—Sandra Mott, Cody, Wyo.

Two words: protective spray. Wield it at the start of each season to shield against dirt, rain, and salt. And find one that’s water-resistant, as opposed to waterproof, advises David Mesquita, vice president of Leather Spa in New York City: “These types are made with nanotechnology and won’t clog the hide’s pores, so shoes stay breathable.”

He recommends his company’s Water and Stain Protector, or Tarrago High Tech Nano Protector Spray ($17, leatherspa.com; $13, amazon.com).

If your favorite loafers still lose their luster, rub on a leather balm or cream polish with a dry cloth, says Jim MacFarland, president of the Shoe Service Institute of America. (But never apply either to suede or nubuck; instead, whisk away most dirt or stains with a suede brush.)

Between wears, store pairs on odor-absorbing cedar shoe trees, rather than on the floor or stuffed in boxes, to help them keep their shape.

¨

With lemons going for upwards of a dollar each, it’s smart to make the most of them. If you need just a splash of juice (hello, avocado toast), try this trick from Riley: Poke a skewer halfway into the fruit’s nonstem end to create a small hole.

Then squeeze out just what you need, and keep the intact fruit in the fridge for up to a week, no plastic wrap required.

Fresh

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FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

The jury’s out on the true origin of eggs Benedict (and exactly whom it’s named after), but two New York City restaurants began serving the dish around the same time, in the late 1800s.

Everyday FOOD COOK, NOURISH, ENJOY

| PERFECTING |

The Morning Show Eggs Benedict may seem like a feat of timing best left to the pros.

But you can—and totally should—make this brunch classic at home.

Our ingenious prep-ahead approach removes any short-order stress, and the simple hollandaise will bring down the house (yes, your house).

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY CHRIS SIMPSON

MARTHA STEWART LIVING

65

8 large eggs, plus 3 large yolks

Ingredients

1 The Prep-Ahead Plan You can poach the eggs up to a day in advance, and then you won’t have to worry about cracking under pressure when it’s showtime. Transfer the cooked eggs to an ice-water bath so the yolks stay runny.

Set aside at room temperature for up to an hour, or cover the bowl and refrigerate overnight. Reheat by briefly placing the eggs in a bowl of hot water from the tap, just until warmed through.

2 tablespoons fresh lemon juice

1 stick plus 1 tablespoon unsalted butter, and more for serving

Kosher salt and freshly ground pepper

8 slices Canadian bacon

4 English muffins, split Watercress and cayenne pepper, for serving

4

Whir the Sauce

Put egg yolks, lemon juice, and 3/4 teaspoon salt in a blender; blend until combined. Melt 1 stick butter in a saucepan. With blender running, slowly pour butter through opening in lid in a thin stream until sauce is thick, about 1 minute.

3 2

Brown the Bacon

Heat remaining 1 tablespoon butter in a skillet over medium. In two batches, add Canadian bacon and cook until crisp, flipping once, about 4 minutes a side.

Cook the Eggs

Crack 8 eggs into a bowl.

Fill a big pot with 3 inches water; bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pot slightly to create a ripple; slip eggs in all at once. After 30 seconds, loosen them from bottom with a rubber spatula.

Cook until whites are set and yolks are still soft, 3 to 31/2 minutes.

Transfer to a plate with a slotted spoon, or see our prep-ahead tip, left.

Toast & Assemble

Preheat broiler. Arrange English-muffin halves, cut-sides up, on a baking sheet; broil until golden, 1 minute. Spread on butter and top with bacon.

Remove each egg from plate and blot on a folded paper towel; place atop bacon. Season with salt and pepper. Spoon hollandaise over eggs, and garnish with watercress and a dash of cayenne.

Bay’s English muffins for eggs Benedict,

TOP SWAPS Canadian bacon and hollandaise are what make an eggs Benedict. But there is a world of variations— from eggs California to Chesapeake to Florentine—to enjoy come brunch time.

THE CLASSICS

OUR FAVORITE RIFFS

1 | California: Subs sliced avocado for the bacon.

Caramelized Tomato Season 1/2 -inch-thick tomato slices with salt and pepper. Heat 1 tablespoon extravirgin olive oil in a nonstick skillet and cook tomatoes with a few thyme sprigs, flipping once, about 4 minutes a side.

2 | Chesapeake: A crab cake sits in for a muffin.

3 | Florentine: Swap in sautéed spinach.

4 | Omar: Seared tenderloin makes an appearance.

5 | Royale: Smoked salmon with salmon caviar on top swims in.

6 | Huevos Benedictos: Use chorizo sausage.

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MAY 2020

Cooked Greens Try chopped steamed or sautéed kale or Swiss chard.

Crab Salad Combine 8 ounces chopped crabmeat, 2 tablespoons mayonnaise, and a squeeze of lemon juice.

Smoked Fish Layer on slices of salmon or pieces of flaked trout.

because they’re extracraggy ($3.75 for 6,

target.com).

GO GLUTEN-FREE Replace the English muffins with roasted portobello mushrooms: Preheat oven to 425°.

Brush both sides of 8 medium mushrooms, stems removed, with olive oil. Arrange, gill-sides down, on a parchment-lined baking sheet; season with salt and pepper. Roast, flipping once, until tender, about 25 minutes.

PHOTOGR APH BY LENNART WEIBULL, FOOD ST YLING BY GREG LOF TS (TOP SWAPS)

Our food editors like

| WHAT’S FOR DINNER? |

Up for Grabs All hands on deck! When evenings get warmer and lighter, utensils can feel so last season. Sear a juicy shrimp burger seasoned with Old Bay, or fill pitas with roasted chickpeas, cauliflower, and yogurt sauce.

You’re set to share a mouthwatering meal—even if your table isn’t.

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

An easy sauce of horseradish, ketchup, and lemon juice brings zing to shrimp patties; shredded iceberg lettuce freshens up every bite.

1

Shrimp-Cocktail Burger

Coarsely chopping the seafood keeps the patties from turning tough when you cook them.

11/2 pounds shrimp, peeled and deveined 1 large egg, beaten 2 tablespoons mayonnaise

3/4 cup panko breadcrumbs 2 scallions, finely chopped 2 teaspoons Old Bay seasoning Kosher salt Finely grated zest of 1 lemon, plus 1 teaspoon fresh juice

1/4 cup ketchup 2 tablespoons prepared horseradish

1 tablespoon vegetable oil 2 cups shredded iceberg lettuce, for serving

1. Coarsely chop shrimp until it holds

together. Mix with egg, mayonnaise, panko, scallions, Old Bay, 1/4 teaspoon salt, and lemon zest. Form into four 1-inch-thick patties; refrigerate 15 minutes. In a small bowl, make cocktail sauce by combining ketchup, horseradish, and lemon juice.

2. Heat oil in a large, heavy skillet

“My family loves this shrimp burger.

It instantly transports us to summer.”

—food editor at large Shira Bocar

over medium-high. Cook burgers, flipping once, until golden brown and cooked through, about 4 minutes a side. Serve on buns with cocktail sauce and lettuce.

ACTIVE TIME: SERVES:

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MAY 2020

4

25 MIN. | TOTAL TIME : 45 MIN.

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

4 brioche buns, split and toasted

1 large head cauliflower, cut into 11/2-inch florets (8 cups) 1 can (15 ounces) chickpeas, drained and rinsed 1 teaspoon ground cumin Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil

1/2 teaspoon finely chopped garlic

2

Cauliflower-and-Chickpea Pitas With Creamy Yogurt Sauce

This falafel-inspired dish gets its crunch from chickpeas that are roasted, not fried.

1. Preheat oven to 425°. Arrange cauliflower and chickpeas on

a rimmed baking sheet. Sprinkle with cumin, season with salt and pepper, and toss with oil. Roast, flipping vegetables once, until golden and crisp, 30 to 35 minutes.

1/2 cup packed fresh cilantro

2. Meanwhile, combine garlic, cilantro, jalapeño, lime juice,

leaves, plus more for serving

and yogurt in a blender. Blend until smooth. Season with salt and pepper; if too thick, blend in 1 tablespoon water.

Heat pitas in oven until warm, 1 minute. Split pitas and stuff with cauliflower mixture; drizzle with yogurt sauce, garnish with more cilantro leaves, and serve.

1 jalapeño, seeds removed, chopped 2 tablespoons fresh lime juice

3/4 cup 5 percent–fat Greek

ACTIVE TIME:

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

yogurt 4 pitas (each 6 inches)

1 pound boneless, skinless chicken breasts (2 to 3), pounded 1/2 inch thick Kosher salt and freshly ground pepper 2 scallions, thinly sliced 1 celery stalk, finely diced 1 tablespoon chopped fresh tarragon or basil

1/3 cup mayonnaise 8 ounces bacon 4 hot-dog buns, split and toasted 1 avocado, sliced 1 head Little Gem lettuce, leaves separated

1/2 cup cherry tomatoes, sliced Potato chips, for serving (optional)

1 pork tenderloin (about 1 pound), cut into 1/4-inch slices, then 11/2-inch pieces

1/4 cup reduced-sodium soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon hoisin sauce, plus more for serving

1/4 cup vegetable oil

3

Chicken-Salad Club Roll

To cut your stove time in half, swap out the chicken breast for 21/2 cups chopped rotisserie chicken.

1. In a large straight-sided skillet, cover chicken with water

by 1 inch; season generously with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer until cooked through, about 8 minutes. Transfer chicken to a plate and let cool, then coarsely chop. Combine with scallions, celery, tarragon, and mayonnaise. Season with salt and pepper.

2. Arrange bacon in a single layer in a large skillet over medium heat. Cook, flipping, until golden and crisp, about 8 minutes.

Transfer to a paper towel–lined plate. Line each bun with avocado and lettuce; fill with chicken mixture. Top with bacon and tomatoes, and serve with potato chips.

ACTIVE TIME:

4

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

Moo-Shu-Pork Stir-Fry

Store-bought coleslaw saves time and knife work.

1. In a bowl, toss pork with 2 tablespoons soy sauce; let stand

10 minutes. Whisk together remaining 2 tablespoons soy sauce, vinegar, hoisin, and 2 tablespoons water.

2. Heat a large cast-iron skillet over medium-high. Swirl in

1 bag (12 ounces) coleslaw

1 tablespoon oil; add half of pork and cook until browned on one side, about 2 minutes. Flip and cook 1 to 2 minutes more; transfer to a plate. Repeat with remaining pork. Swirl in remaining 3 tablespoons oil. Add garlic, ginger, and scallions; cook, stirring, 30 seconds. Add shiitakes; cook 2 minutes. Add coleslaw; cook, stirring, until vegetables are tender, 2 minutes. Add soy mixture and return pork to skillet; cook, stirring, until combined, about 1 minute. Serve in tortillas with more hoisin.

8 flour tortillas, warmed

ACTIVE/TOTAL TIME:

3 cloves garlic, minced 1 tablespoon minced fresh ginger 1 bunch scallions, cut into 2-inch pieces 8 ounces shiitake-mushroom caps, thinly sliced

45 MIN. | SERVES: 4

MARTHA STEWART LIVING

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| OUT OF THE KITCHEN |

Heat Wave

MARTHA’S PICK

1

2

3

4

5

SIMPLE & VERSATILE

EARTHY & TANGY

CLASSIC & CALIENTE

BOLD & BLAZING

PEPPERY & MILD

Living food and entertaining director Sarah Carey is a fan of Huy Fong sambal oelek, a chili paste. “I spoon it over eggs, roasted vegetables, and the classic—dumplings,” she says. $3 for 18 oz., instacart.com.

Poor Devil Pepper Co. Mountain Mama is probiotic and packs fermented peppers, beets, and carrots.

“We have it on breakfast tacos or rice bowls,” says senior food editor Lauryn Tyrell. $7 for 5 oz., poordevil pepperco.com.

Assistant food editor Riley Wofford revs up meals with Cholula Original. She’ll pour half a bottle into a pot of chili for a vinegary kick that doesn’t overpower. $4 for 5 oz., instacart.com.

El Yucateco Chile Habanero is deputy food editor Greg Lofts’s go-to: “It’s delicious on pasta in place of red-pepper flakes, in a grilledcheese sandwich, or stirred into chicken soup.” $2 for 8 oz., instacart.com.

“I’m pretty sensitive to heat,” says food editor at large Shira Bocar, who likes the subtlety of Heartbeat Jalapeño. The drizzle has lime, cilantro, and garlic—a dream match for rice and beans. $12 for 6 oz., amazon.com.

Storage Tip Some blends are shelf-stable for up to a year, but we like to keep them chilled to extend their freshness.

MESSAGE IN A BOTTLE If our kitchen had a book club, they’d pour a glass and discuss How to Drink Wine: The Easiest Way to Learn What You Like (Clarkson Potter, 2020). Oenophiles Grant Reynolds and Chris Stang put highfalutin sommelier-speak into casual terms you’d actually use with friends (light-bodied whites feel like lemonade in your mouth; fuller ones, like olive oil), so that you can shop like a pro.

The most genius section breaks down 29 common options, explaining their notes, why you might like them, and similar varietals to try. Bored with your usual Bordeaux? Shake things up with Rioja.

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MAY 2020

Our founder likes Truff hot sauce, a red-chile-pepper base infused with black truffle, agave nectar, and cumin. $18 for 6 oz., truff hotsauce.com.

Stalk Talk For Sarah, fresh rhubarb is proof that sunny days are ahead. She harvests the vegetable, then bakes it into a crisp or crumble for Mother’s Day. “Some people add strawberries, but I prefer the intense tartness of just rhubarb,” she says. The best part: “As long as you continue to pick it, it’ll keep sprouting through early fall.”

BAKED WITH LOVE To see Sarah’s favorite rhubarb dessert recipes, hover your phone’s camera here, or go to marthastewart .com/rhubarb.

COURTESY OF CL ARKSON POT TER (BOOK); COURTESY OF MANUFACTURER (TRUFF SAUCE)

Hot sauces are catching fire, from crowded caddies in restaurants to shops that stock hundreds of them. They all contain peppers and salt, but different chiles and spices yield a range of flavors—and flame ratings. Our food editors share their smoky-to-scorching favorites, plus other news they’re excited about right now.

| HEALTHY APPETITE |

The vegetable contains vitamins A and C, as well as several flavonoids that help protect against heart disease, says Seattle certified nutritionist Aimee Gallo.

Good Points

Asparagus season may be short, but these stalks are long on nutrients: A single cup has three grams each of protein and fiber.

Cook up these simple recipes to enjoy all of the budding benefits.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

1 | Steam-Sauté It

Garlic-Thyme Asparagus

Heat 11/2 teaspoons extravirgin olive oil in a skillet over medium-high.

Add 1 tablespoon sliced garlic and 2 thyme sprigs. Cook, stirring, until fragrant, about 1 minute. Add 8 ounces trimmed asparagus; season with kosher salt and freshly ground pepper. Cook, tossing to coat in oil, 1 minute.

Arrange in a single layer, add 1/4 cup water, and cover. Reduce heat to medium-low and cook, shaking pan occasionally, until crisp-tender and most of water has evaporated, 2 minutes.

ACTIVE/TOTAL TIME: SERVES:

72

MAY 2020

2 TO 3

15 MIN.

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

Lightly cooking the veg increases its antioxidant activity, says Gallo.

4 | Simmer & Purée It

Creamy Ginger-Asparagus Soup Spinach enriches this vegan dish with iron and fiber; potatoes and olive oil add silkiness.

“Asparagus contains fibers called inulin, which can help your body improve immunity and even absorb nutrients,” Gallo says.

2 | Grill It

Herby Asparagus-Farro Salad Healthy fats and protein from the nuts, plus eight grams of fiber from the grains, make this a quick and satisfying vegetarian dinner.

Preheat a grill to high. In a large bowl, toss 1 cup chopped Marcona almonds, grated zest of 2 lemons, 1/2 cup sliced scallions, and 1 cup packed chopped fresh dill. Drizzle 8 ounces trimmed asparagus lightly with extra-virgin olive oil. Season with kosher salt and freshly ground pepper. Grill, turning once, until just tender, 4 to 6 minutes. Transfer to a cutting board and let cool slightly, then chop into bitesize pieces. Add to bowl along with 4 cups cooked farro, 2 tablespoons oil, and 1 to 2 tablespoons fresh lemon juice. Season with salt and pepper. Fold in 1/2 cup crumbled feta; serve.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 25 MIN. | SERVES: 4 TO 6

3 | Blanch It

Asparagus With Miso Dip

In a pot, cook 1 chopped shallot and 1 tablespoon minced fresh ginger in 2 tablespoons extra-virgin olive oil over medium heat until softened, 4 to 5 minutes. Add 1 peeled, chopped russet potato (11/2 cups) and 4 cups water. Season with kosher salt and freshly ground pepper; simmer until tender, 5 to 6 minutes. Add 10 ounces trimmed and chopped asparagus (3 cups); simmer until tender, 8 to 10 minutes. Transfer to a blender, reserving 1 cup liquid; let cool slightly. Blend with 1 cup packed fresh cilantro leaves and 2 cups packed baby spinach until smooth, adding reserved broth as needed for desired consistency.

Return to pot; stir in 1/4 cup oil. Season with salt and pepper; serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges.

ACTIVE TIME:

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

Cook 12 ounces trimmed asparagus in salted boiling water until crisp-tender, 2 minutes. Drain; refrigerate on a towel-lined plate until cold. Whisk 2 tablespoons white miso into 3 tablespoons hot water. Mash 1/4 teaspoon minced garlic to a paste with a pinch of kosher salt; whisk into miso mixture along with 2 tablespoons tahini, 1 tablespoon each lemon juice and unseasoned rice vinegar, and 1/2 teaspoon sesame oil. Whisk until smooth. Serve with asparagus.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 10 MIN., PLUS CHILLING | SERVES: 4

MARTHA STEWART LIVING

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The beauty is in the

Balance.

It starts with a slow sauté and finishes with a long simmer. Carefully created with Extra Virgin Olive Oil, 100% Italian tomatoes, and Genovese Basil for a taste like no other.

Learn more at verogustosauce.com N O P R E S E R VAT I V E S

-

NO ADDED SUGAR

-

N O A D D E D W AT E R

®

May

“Smell the roses.

Smell the coffee. Whatever it is that makes you happy.”

—Rita Moreno

PHOTOGRAPH BY THE INGALLS

MARTHA STEWART LIVING

75

YOU’RE Two friends with a shared love for all things Italian cooked up a delicious idea: hosting twice-monthly lunches where women can gather during the day, bond over dishes made with local ingredients, and get a soul-nourishing taste of life in the leisurely lane.

INVITED

PHOTOGRAPHS BY PAOLA + MURRAY TEXT BY CATHERINE HONG

GREEN SALAD WITH PICKLED-SHALLOT VINAIGRETTE For all the recipes, see page 102.

76

LEEK-AND-GOATCHEESE TART

GARDEN-FRESH GREETINGS “Wrapping vegetables and cheese in tender, buttery crust is simple to do, but feels very decadent,” says Jora Vess of this rustic yet elegant leek-and-goat-cheese tart. Opposite: Against a backdrop of towering euphorbia plants, Vess serves a salad of red-leaf and Little Gem lettuces with crisp watermelon radishes on the back patio of her San Diego home.

THE DETAILS: Black ebonized-wood bowl, from $50, spencerpeterman.com.

A

“Let’s go to lunch.” For longtime friends Phoebe von Reis and Jora Vess, those might be some of the most beautiful words in the Italian language. Both women are Americans who have lived off and on in Italy with their husbands and kids over the past several years— von Reis in Siena and Padua, Vess in Florence. While abroad, the two families often met up on weekends to hike, ski, or simply share a good meal together. “I loved the lifestyle,” says Vess. “In Italy family, food, and the enjoyment of small things are priorities for everyone.” Adds von Reis, “Those long, leisurely midday meals . . . we don’t really have that tradition in the States.”

When both moms returned to San Diego in 2016, they were determined to keep that bella vita alive. Passionate cooks with a flair for entertaining, they developed a lunch series they dubbed “Pranzo.”

The idea was simple: They’d cook and host intimate three-course meals, charging $50 per guest, on the first Thursday and Friday of every month while their children were at school. The luncheons would be open to all, and hopefully feel “indulgent and special, like a little escape,” says Vess. They spread the word through friends and social media, and before they knew it Pranzo, which they cap at just eight people, was the hottest reservation in town, selling out time and time again.

78

NDIAMO AL PR ANZO.

FORAGING FRIENDS Opposite: The hosts harvest ingredients at nearby Two Forks Farm the day before the luncheon. This page, clockwise from left: Their picks include greens, blue borage, and pansies. Vess (left) and von Reis prepare a soup of watercress, fava beans, and English and sugar snap peas. Celery leaves and micro amaranth are sprinkled on top before serving.

THE DETAILS: East Fork soup bowls, in Soapstone Colorway, $32 each, eastfork.com.

Today’s gathering at Vess’s home is a little different—it’s for good friends, and the hosts are eating the meal with them. The table is on the patio, an oasis of native plants with sweeping views of the El Cajon Valley. “We don’t stick strictly to Italian cuisine,” says von Reis, as she serves bowls of spring-vegetable soup. Vess also lives just down the road from a friend’s organic farm, known as Two Forks, where she and von Reis often pluck their own produce. “Yesterday we walked there to pick salad greens and fennel,” she says.

“In Italy, they call this approach to eating ‘km0’: kilometer zero.”

As the group moves on to a main course of Provençal-inspired leek-and-goat-cheese tart and roasted salmon topped with fennel pesto and breadcrumbs, the conversation and wine flow more freely.

Afterward, semifreddo is served; espresso is poured. And nobody is in any rush to hurry back to real life—which is exactly what the two women had hoped for when they dreamed up this venture. “In Italy, I learned that taking the time to share a delicious meal with others isn’t something to save just for holidays,” says Vess. Wherever you live, pranzo can be just around the corner.

SPRING-GREENS SOUP

STRAWBERRYTARRAGON SHRUB

THYME-SCENTED PARMESAN-ALMOND CRACKERS

A WARM WELCOME Opposite: When friends arrive around noon, they’re greeted by one of von Reis’s specialties, a fizzy non-alcoholic berry shrub, made from a syrup of white-wine vinegar and strawberries picked down the street.

The drinks are served alongside thyme-flecked crackers. This page, clockwise from top: Roasted salmon is accompanied by a pesto made with fennel fronds and pistachios. Guests chat poolside before lunch. Vess’s garden bursts with succulents like this agave plant.

THE DETAILS: Heather Taylor Home Amalfi Goldenrod tablecloth, from $186; and Openplaid denim napkins, $82 for 4, heathertaylorhome.com.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO

81

EARL-GREY TRUFFLES

SWEET FINISHES Clockwise from top left: The meal ends with cherry-raspberry semifreddos garnished with fresh fruit and whipped cream. Santa Rita prickly pears enliven Vess’s garden. The hosts wrap up these EarlGrey truffles as take-home gifts.

Opposite: Vess, von Reis, and their crew share some laughs.

82

ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY TANYA GR AFF

CHERRY-RASPBERRY SEMIFREDDO

PHOTOGRAPHS BY MARCUS NILSSON | TEXT BY MICHELLE SHIH | RECIPES BY SARAH CAREY AND GREG LOFTS

Bundt cakes have captivated bakers for generations, ever since the Minneapolisbased Nordic Ware company began crafting their signature pans in the 1950s. However, the crowdpleasing creations on these pages are anything but a nostalgia trip.

With our mold-breaking recipes, they’re the shape of things to come.

ORANGE-CARDAMOM CAKE

HOLE IN ONE

Star Power Like quickbreads, these glorious cakes entice anytime; they’re just as much a hit at brunch as with an afternoon tea—or in this case, chai. Our cardamom-scented sunburst gets a double dose of an orange-liqueur-spiked syrup: It’s soaked into the bottom via skewerpoked holes, and brushed on top to harden into a fine, crackly glaze.

THE DETAILS: We used the Brilliance Bundt pan; $50, nordicware.com.

Small Wonders Mini but mighty, these rich, Middle Eastern–inspired rings are made with half flour, half ground pistachios (for the best taste and a vivid-green color, use the blanched Sicilian kind), and flavored with pistachio extract and aromatic orange-flower water. Chopped nuts and rose petals, the classic toppings on a Persian love cake, are optional but undeniably fetching.

THE DETAILS: Classic Bundtlette cake pan, $43, nordicware.com.

MINI PISTACHIO BUNDTS For all the recipes, see page 106.

85

The One-Two Crunch That’s the secret to this tangy, lemony knockout: A coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell. Cornmeal gives bite to the cake itself—a nice counterpoint to the soft, jammy rhubarb. And the dairy-free dump-and-whisk batter is a revelation: It’s olive-oil-based (no need to cream butter) and yields a fluffy texture reminiscent of a cake donut. Quick! Brew some coffee.

THE DETAILS: Martha Stewart Collection Bavaria Bundt pan, $60, at Macy’s stores.

LEMON-RHUBARB OLIVE-OIL CAKE

86

GERMAN CHOCOLATE BUNDT CAKE

Destiny Fulfilled German chocolate cake is defined by its iconic coconut-pecan frosting; we’ve bucked tradition and tucked it inside. Here’s the trick: Transfer the batter to the pan, then spoon on the gooey goodness— we used a small ice cream scoop for easy release and evenly distributed dollops. It settles into the middle while baking, so when you cut through that glossy ganache, a scrumptious surprise awaits.

THE DETAILS: Martha Stewart Collection Fleur de Lis Bundt pan, $60, at Macy’s stores.

Pillivuyt porcelain cake stand (similar to shown), $90, williams-sonoma.com.

Captain Marble Chocolate and vanilla swirls are classic, but we riffed on strawberry shortcake for this rosy update. Egg whites and cake flour make the batter super-white and tender. For the pink part, flavor a third of it with ground freeze-dried strawberries. Pour in plain batter, strawberry, then plain again; then swoosh a knife through a few times. To serve, fill the center with whipped cream and macerated berries. Bull’s-eye.

THE DETAILS: Crown Bundt pan, $50, nordicware.com. Astier de Villatte Zero platter, $110, johnderian.com.

STRAWBERRY-SWIRL BUNDT CAKE

WATCH THE VIDEO To see editorial director of food and entertaining Sarah Carey making the lime Bundt, opposite, hover your phone’s camera here, or go to marthastewart.com/keylimebundt.

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

GLAZED LIME STREUSEL CAKE

The Winning Streak Our cross between coffee cake and Key-lime pie is brought to you by streusel. The cinnamon-scented nubbins, a blend of ground graham crackers, brown sugar, and butter, get scattered in the pan, layered in the middle of the batter, and sprinkled on top before baking. As for the lime, a full cup of tart juice flavors the batter, a syrup that infuses the cake, and a lip-smacking coating that will be devoured lickety-split.

THE DETAILS: Elegant Party Bundt pan, $50, nordicware.com. Mud Australia small cheese platter, in Milk, $98, us.mudaustralia.com.

89

CREAM OF THE CROP ÒMy first garden started with 200 varieties, and now I’m down to 50,” says Gracie Paulson. She refined her approach and now leans heavily on cultivars from renowned English breeder David Austin, which have the fragrance and form of old garden roses, but with repeat-bloom and disease-resistance advantages.

A BURST OF LIFE ‘Lichfield Angel’ is known for its abundance of pale-peach cloudlike blooms, mild apple fragrance, and long stems that are almost always thorn-free.

Business Is

B LO O M I N G

Gracie Paulson’s childhood dream of having an intimate rose garden just like her grandma’s grew into something far greater: Today she has 10 acres of breathtaking organic blossoms that floral designers order by the truckload. She shares her path from nine-tofiver to California flower farmer, and her tips for cultivating your own beauties.

PHOTOGRAPHS BY THE INGALLS | TEXT BY JOHANNA SILVER

91

TIPS FOR A HEALTHY ROSE HARVEST B AT H E B U S H E S I N L I G H T

S E RV E T H E M A F E A S T

Paulson recommends giving the

In addition to fish emulsion,

PAT R O L P E S T S N AT U R A L LY

plants at least eight hours of

compost, and organic granular

Home growers don’t need

direct sun. Find the brightest spot

fertilizer, Paulson swears by

chemicals for great roses, says

you’ve got, and put them in the

nitrogen-rich alfalfa pellets,

Paulson. Since hers have to

ground once all chance of frost

which she purchases from her

be picture-perfect, she relies on

has passed.

area farm-supply store. She

organic repellents, including

follows a schedule she learned

horticultural oil in the winter

from local rose-society pals,

and spinosad, a bacterium that

feeding on four major holidays:

keeps insects at bay, during

Easter, Memorial Day, the

the growing season.

S E T T H E M U P FO R SUCCESS Dig a hole twice as big as the roots, and backfill with a mixture

Fourth of July, and Labor Day.

of native soil and compost.

Roses grow in anything, admits

QUENCH THEIR THIRST

At the end of the season, Paulson

Paulson, but they thrive with

Roses can handle some drought,

suggests cleaning up any fallen

good drainage and plenty

but do best when they’re kept

leaves and adding a fresh layer

of organic matter.

evenly moist. Dig your fingers

of mulch to minimize overwinter-

down a few inches. If the soil

ing pests and disease.

is dry, it’s time to water.

92

K E E P T H E M T I DY

is a hobby,’” she recalls. But after giving bouquets to sevadventure started innoeral designers who reached cently enough. In 2012, out and being told they after 12 years as a digitalwere the nicest they’d ever marketing and brandA LABOR OF LOVE seen, something clicked, development specialist in Paulson and her husband, Ryan, stroll down a path lined on either and the couple took a giant New York and New Jersey, side with ‘Evelyn’, another David Austin cultivar. “I believe this is his leap of faith: She quit her she moved back to Calibest rose,” Paulson says. “No other smells as remarkable.” job in 2017, and they rented fornia near her hometown two acres of nearby farmof Pasadena, aka the City of Roses, the site of the Rose Bowl. She had missed the West land and quickly learned how to package, process, and ship Coast and couldn’t wait to plant a garden. “I wanted it to be perishable goods. If gardening at home had been a chalfilled with as many roses as we could fit, with sage and lavender lenge, farming proved much tougher. The couple worked 18in between,” says Paulson, who has been obsessed with the hour days, seven days a week, harvesting blooms, running flower since spending time in her grandma’s and uncle’s plots back and forth to the house, and staying up well past midnight as a kid, picking her favorites out of their large collections to answering emails. But it was worth it. “Looking back, it was a carry around with her in a basket. “They’re so feminine and really magical year,” she says. “It was just us. I cut every stem romantic,” she says. “Their fragrance is unlike anything else.” with my own hands.”

Sticking to a tight budget, she and her husband, Ryan, a jazz Five thousand bushes, around a hundred varietals, and about musician, spent weekends resuscitating their three-quarter- a hundred orders a week later, the couple still couldn’t meet acre yard in Thousand Oaks, which offered little more than demand. So two years ago, they moved to a 10-acre former horse dead shrubs and a broken irrigation system when they bought ranch in Santa Ynez, in the charming flatlands of Santa Barbara the property. The pair quickly planted around 500 rose bushes. County. Grace Rose Farm now grows 26,000 plants, ships nationIn the spring of 2016 (roses start blooming in April in Southern wide wholesale and retail, and employs 15 people at the height California), Paulson got her first inkling that she had a gift. She’d of the season. Ryan still runs the farm operations, while Paulson started posting images on Instagram, and local florists began keeps her nails cleaner, channeling her other skill sets: branding messaging her. Ever on the hunt for varieties with more char- and business strategy. She’s still waiting on that dream garden— acter than imports (“no personality and grown with too many the land just outside her house is still bare, no lavender or sage. chemicals,” Paulson explains), they wanted to know if her stun- But she certainly did get her roses. “They took over,” she says. ners were for sale. “I was like, ‘No, no, no. I have a career. This “Just not in a way I’d ever imagined.”

GR ACIE PAULSON’S GREAT

93

‘JULIA’S ROSE’

‘CARDING MILL’

‘EARTH ANGEL’ ‘EVELYN’

‘SILVER CLOUD’

‘DISTANT DRUMS’ ‘CONNIE’S SANDSTORM’

‘DAINTY BESS’

‘STAINLESS STEEL’

‘FRANCIS MEILLAND’

‘BUTTERSCOTCH’

‘KOKO LOKO’ ‘SALLY HOLMES’

ST YLING BY NAOMI DEMA„ANA

FIELD OF DREAMS Paulson harvests the cultivar ‘Love Song’. For maximum vase life, she cuts flowers when the sepals (the five leaf-shaped structures around the flower) bend down but the petals are still closed. She recommends giving stems a fresh snip at an angle once they’re indoors, and changing the water daily. If kept out of direct sun, they should last up to six days.

95

NODS TO NATURE Kasia Bilinski and Matthew Murphy reconfigured their upstate New York home to create an expansive main floor with pickled-pine walls and dark-stained floors. The table and several chairs came with it; Kasia refinished them and re-covered the seats. A woodstove provides energyefficient heat.

ROOM TO ROAM The couple’s home sits on 14 woodland acres that roll down to a wide, trout-filled creek. They often spot deer, gophers, and mink—and on warm evenings, fireflies.

“There’s always a little bit of magic here,” Kasia says.

ALL IN GOOD

TIME

Contrary to what we see on “reality” TV, full renovations don’t happen overnight. The best ones take months—even years—and Australian interior designer NATALIE WALTON is making a great case for why. In her new book, Still: The Slow Home, she celebrates people who’ve embraced the process and created their dream houses step by thoughtful step. The personal rewards are clear: sustainable materials, shelves filled with beloved objects, and a flow that suits each family’s rhythm.

PHOTOGRAPHS BY CHRIS WARNES

97

HOME NO.

1

KASIA BILINSKI & MATTHEW MURPHY

CALLICOON, NEW YORK (PREVIOUS SPREAD)

their daughter, Thora, now 4, changed Kasia Bilinski and Matthew Murphy’s life overnight.

They had spent the prior 12 years working in the fashion and film industries, respectively, and living in one- and two-bedroom New York City apartments. When baby made three, they wanted to move somewhere quieter to prioritize family time. On their first trip to Callicoon, two hours northwest of the city, they found it in a threebedroom house hand-built from two Pennsylvania barns that had been dismantled, transported, and repurposed on a modern foundation. Although another buyer had made an offer, Kasia and Matthew persisted, and eventually got the keys in 2016. The couple lived in the place for a month before starting any remodeling.

That adjustment time gave them the idea to relocate the master bedroom from the top floor, which they turned into a loft-like office and guest room, to the ground level, a former wood workshop. Next, they opened a series of small rooms on the main floor into a big, sunny lounging-and-dining area. They also lightened the home’s environmental footprint: Their electricity now comes solely from solar and wind power.

Adapting to a more rural life has taken some getting used to. “People here operate on a different clock,” says Kasia. “Things aren’t open 24 hours a day.” But that has taught them to plan supply runs better, and ultimately buy and waste less. Adds Matthew, “We feel that we’ve carved out a nice little corner of the world.”

THE BIRTH OF

This edited excerpt is taken from Still: The Slow Home, by Natalie Walton, published by Hardie Grant, May 2020.

98

HOME NO.

2

JESSICA & MIKE KRAUS

SAN CLEMENTE, CALIFORNIA

an hour inland, Jessica and Mike Kraus moved with their four boys from Corona, California, to the small, sleepy surf town of San Clemente. They had all but given up on finding a place they could afford there when Mike came across an ad for a house on Craigslist in 2017. Although it had countless issues, it was close to the beach and well under market value. “We just said, ‘We’ll take it,’” recalls Jessica. “It looked nothing like it does now.” The three-bedroom, two-bath house has its original footprint, but the pair have completely reconfigured it to make life easier and more enjoyable. Mike, a sprinkler-fitter foreman, did all the remodeling himself after work and on weekends, with Jessica close behind, giving suggestions and sourcing secondhand and, occasionally, new American-made furniture. The first change: taking down a kitchen wall and co-opting two smaller bedrooms to create a big, bright cooking, dining, and living room with ocean views and doors onto the back deck. The transformation was neither quick nor painless—“some months it felt like we were camping,” says Jessica—but that made the end result even sweeter.

With Arlo, 13; Leon, 10; Rex, 9; and Hayes, 5, running in and out, hardiness is also essential. “With everything we do, we ask ourselves if it can withstand four boys,” Jessica says. Her solutions include waxed furniture (no visible handprints) and off-white tiles and grout. The reno continues, evolving as time and money allow. Up next are the bedrooms and baths, and extending that dream-come-true deck.

AFTER YEARS OF LIVING

STYLE FROM SCRATCH When Jessica and Mike tore out the walls and ceiling, they discovered feature beams underneath. “It was the best surprise,” she says.

The cabinet frames and stove vent hood, inspired by traditional Greek kitchens and built by Mike, are plaster; he also constructed the island, shelves, and cabinet doors from white oak.

Jessica found the faucet and vintage library ladder, which leads to a reading nook, on Craigslist; the pendant lights are from Lowe’s. Above right: A secondhand sideboard Jessica bought online for the living room didn’t fit there, so Mike built it into the dining alcove off the kitchen.

99

THE MAGIC OF MORE Tanya bought her 1970s Arne Norell Ilona sofa on eBay. The two leather chairs, with a similar safari-inspired design, were also eBay scores; ditto the vintage Kuba cloth draped over the back of one, the marble table, and the 1960s Laurel Lamp Company lamp on the shelf.

Above them are graphite, charcoal, and ink drawings and watercolors, found mostly at auction houses and on eBay. She picked up the wooden end table (lower right) at Jonathan Adler’s original New York City store.

“It weighs a ton, and I love it today as much as I did 20 years ago!”

VINTAGE VIGNETTES Wall-mounted Danish midcentury shelves hold Tanya’s ceramics. Most of the pieces are by the Swedish manufacturer Rörstrand; she especially loves Carl-Harry Stålhane and Gunnar Nylund designs in a glaze called Hare’s Fur (seen in the tonal brown pieces on the center shelf): “It has the most amazing texture and subtle sheen,” she says. For contrast, she mixes in Japanese, English, and French stoneware. She scooped up the sculpture at top right for $10 at a Connecticut auction.

HOME NO.

3

TANYA JONSSON AND KRIS ISACSSON

POUND RIDGE, NEW YORK

a lasting impression on Tanya Jonsson when she visited many years ago, to produce her first fashion photography shoot. “I loved the area, although I had no idea where it was,” she says of the Westchester County town, right on the Connecticut border. “It just felt like you were really far away from everything.” About 10 years ago, when she and her husband, a filmmaker, decided to trade their Brooklyn apartment for a family home where they could raise their daughter, Liv, now 10, they headed back up north to explore.

“It had a good energy,” Tanya says of their 1974 ranch-style house. “We could see the potential.” The open floor plan was appealing, as were the two-acre property and lake access. Structurally, the place POUND RIDGE MADE

remains mostly untouched, but the couple painted the interior and exterior, and removed a spiral staircase and loft in the living room to create a live/work space that’s even airier.

Tanya is now the director of interior design for the New York City firm Roman and Williams, and often transforms a house from start to finish for clients. “It can be a wonderful and interesting experience,” she says. “However, when I look around this place, I see my life.” She has collected art and furniture for more than 20 years, and works with what she has. “My life isn’t slow, but the way I approach my home is,” she says. “It isn’t designed. It’s a reflection of my tastes and loves, for better or worse. I can have failures and successes—I just edit myself until it feels good.”

101

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

YOU’RE INVITED

1 cup thinly sliced carrots (from 2 to 3 small)

PAGE 76

Edible nasturtiums (optional; available at farmers’ markets)

Green Salad With PickledShallot Vinaigrette Whatever greens are the most beautiful and fresh at the market will be the most delicious—look for a mix of tender, crunchy, and spicy.

1 large shallot, very thinly sliced (about ½ cup) 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard Kosher salt and freshly ground pepper 5 tablespoons extra-virgin olive oil

Cover shallot with vinegar; let stand 10 minutes. Transfer 2 tablespoons of liquid to a large bowl, then drain. Add mustard to vinegar in bowl; whisk to combine. Season with salt and pepper, then slowly whisk in oil until thick and creamy. Add greens, radishes, carrots, pickled shallot, and nasturtiums. Toss to combine.

Serve immediately.

ACTIVE/TOTAL TIME: 20 MIN.

| SERVES: 8

Leek-and-Goat-Cheese Tart If your leeks are very dirty, halve them lengthwise before cutting them into 1/2-inch half-moons so the dirt will release from between the leaves.

12 cups mixed greens (such as red-leaf, green-leaf, and Little Gem lettuces), torn into bite-size pieces if large 1 cup thinly sliced watermelon radishes (from 3 small)

Unbleached all-purpose flour, for dusting

Kosher salt and freshly ground pepper 1 bunch scallions, cut crosswise into ¼-inch-thick slices (1 cup) 2 tablespoons chopped fresh cilantro, plus sprigs for serving 2 ounces fresh goat cheese 2 large eggs 2 tablespoons whole milk 2 tablespoons heavy cream (or 2 more tablespoons milk) 1. Preheat oven to 375°. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom. Trim edges.

Dock bottom with a fork. Refrigerate 20 minutes. Line with parchment; fill with dried beans or pie weights. Bake until dry to the touch, 35 to 40 minutes.

Carefully remove beans and parchment; bake until golden brown all over, 10 to 15 minutes

1 recipe Rye Black-Pepper Brisée (recipe follows) 3 tablespoons unsalted butter

more. Transfer to a wire rack and let cool at least 30 minutes.

(Crust can be baked to this point and stored, wrapped in plastic, at room temperature up to 1 day.)

2. Melt butter in a large skillet

over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add ¼ cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper. Let cool 15 minutes.

3. Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and ¼ teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly.

Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or room temperature. Tart is best eaten the day it’s made, but can also be refrigerated, wrapped in plastic, up to 2 days. | TOTAL TIME: 1 HR. 50 MIN., PLUS COOLING | SERVES: 8

ACTIVE TIME: 40 MIN.

3 to 4 leeks (about 2½ pounds total), cut into ½ -inchthick rounds, well washed, and drained (about 4 cups)

Recipe Index STARTERS, SALADS, SOUPS & SIDES Asparagus With Miso Dip 73 Creamy GingerAsparagus Soup 73 Garlic-Thyme Asparagus 72 Green Salad With Pickled-Shallot Vinaigrette 102 Herby AsparagusFarro Salad 73 Spring-Greens Soup 104

Strawberry-Tarragon Shrub 104

Mini Pistachio Bundts 107

Leek-and-GoatCheese Tart 102

DESSERTS

Orange-Cardamom Cake 106

Moo-Shu-Pork Stir-Fry 69

Cherry-Raspberry Semifreddo 106

Roasted Wild Salmon With Caramelized Fennel and FennelFrond Pesto 104

Earl-Grey Truffles 106

OTHER

German Chocolate Bundt Cake 107

Baked Taco Bowls 26

MAINS

Huevos Benedictos 66

Cauliflower-andChickpea Pitas With Creamy Yogurt Sauce 69 Chicken-Salad Club Rolls 69 Eggs Benedict 66 Eggs California 66 Eggs Chesapeake 66 Eggs Omar 66

MAY 2020

Lemon-Rhubarb Olive-Oil Cake 107

Gluten-Free Eggs Benedict 66

Eggs Florentine 66

102

BEVERAGES

Eggs Royale 66

Thyme-Scented Parmesan-Almond Crackers 104

Shrimp-Cocktail Burgers 68 Strawberry-Rhubarb Bostock 22

Glazed Lime Streusel Cake 108

Strawberry-Swirl Bundt Cake 108

Baked Taco Shells 26 Caramelized Tomato 66 Chocolate-HazelnutSea-Salt Frosting 28

Crab Salad 66 Mascarpone–Vanilla Bean Frosting 28 Orange-Flower-Water Glaze 28 Peanut-Butter-andJelly Frosting 28 Rye Black-Pepper Brisée 104

by invitation | tipsntrends, inc | 323-525-1700

PRESENTED BY

SHOP THE EDIT

tipsntrends.com

The Workbook Rye Black-Pepper Brisée 1¼ cups unbleached allpurpose flour

¼ cup rye flour 3/4 teaspoon kosher salt ½ teaspoon freshly ground black pepper 10 tablespoons cold unsalted butter, cut into pieces

¼ cup ice-cold water In a food processor, pulse together both flours, salt, and pepper. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add water; pulse until mixture holds together when pressed between your fingers (it should not come together in the machine). Turn out onto a piece of plastic wrap. Knead once or twice to form a dough.

Shape into a rectangular disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days (or freeze up to 3 months). | TOTAL TIME: 1 HR. 10 MIN. | MAKES: ENOUGH FOR AN 8-BY-11-INCH TART ACTIVE TIME: 10 MIN.

2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large shallot, thinly sliced ( ½ cup)

4 cups low-sodium chicken or vegetable broth 4 Japanese turnips (4 ounces), scrubbed and quartered; or 2 small turnips, peeled and cut into ½-inch wedges 1½ cups cooked cannellini or navy beans (homemade, or one 15-ounce can, drained and rinsed) 1 pound English peas, shelled (1½ cups) 3 ounces snow peas, trimmed and cut very thinly lengthwise (1 cup) 3 ounces sugar snap peas, trimmed and cut crosswise on the diagonal into ½ -inch-wide pieces (1 cup)

2. In a medium saucepan, heat oil

over medium-high. Add shallot, garlic, celery, and thyme; season with salt and pepper. Cook, stirring occasionally, until shallot is translucent, about 3 minutes.

Stir in broth, 2 cups water, turnips, and beans. Bring to a boil, then reduce heat and simmer, partially covered, until turnips are almost tender, about 15 minutes.

3. Add favas, English peas, and

snow and snap peas. Simmer until bright green and tender, 3 to 5 minutes. Stir in watercress until wilted, about 10 seconds; season with salt and pepper.

Serve, drizzled with olive oil and sprinkled with a few celery leaves and microgreens.

ACTIVE TIME: 55 MIN. | TOTAL TIME: 1 HR. 15 MIN. | MAKES: 8 CUPS

MAY 2020

flours, cheese, 11/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest,

Kosher salt and freshly ground pepper

boil. Add favas and return to a boil. Drain, then run under cold water to stop cooking. Peel off and discard skins (you should have about 1 cup favas).

104

1. In a food processor, pulse both

2 thyme sprigs

1. Bring a small pot of water to a

1 pound fava beans, shelled, or 1 cup frozen shelled lima beans

4 tablespoons cream cheese (2 ounces)

1 celery stalk, thinly sliced ( 3/4 cup), plus leaves for serving

Micro amaranth or other microgreens, for serving (optional)

This soup has shelled and peeled favas, trimmed and sliced snap and snow peas, and shelled English peas, but if you can find only one or two kinds, that’s fine—just use a total of 41/2 cups in all. To amp up the springpea flavor, throw the pods (after shelling) in a pot with the broth and simmer for 20 minutes before straining and using it.

6 tablespoons cold unsalted butter

2 cloves garlic, thinly sliced (1 tablespoon)

2 cups packed watercress or sorrel

Spring-Greens Soup

4 teaspoons finely chopped fresh thyme, plus tiny sprigs for decorating (optional)

Strawberry-Tarragon Shrub 1 pound fresh strawberries, hulled (2 cups), plus more for serving

and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice; pulse just until dough comes together.

3 tarragon sprigs, plus more for serving

2. Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 11/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.

Chilled seltzer, for serving

3. Preheat oven to 325°. Slice logs

13/4 cups sugar 1½ cups white-wine vinegar

1. In a medium nonreactive saucepan (such as stainless steel), combine strawberries with sugar and 1/2 cup water. Let stand, stirring a few times, 1 hour.

2. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar; continue to cook, stirring occasionally, until mixture comes to a simmer.

Remove from heat and add tarragon. Let stand at room temperature, uncovered, 24 hours. Remove tarragon; strain mixture, discarding solids, and transfer to an airtight container. Refrigerate until cold, at least 1 hour and up to 1 month.

crosswise about 1/8 inch thick.

Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig and bake until firm and golden brown, 16 to 18 minutes. Let crackers cool 5 minutes on sheets on wire racks, then transfer to racks and let cool completely. Crackers can be stored in an airtight container at room temperature up to 3 days. | TOTAL TIME: 4 HR. 55 MIN., PLUS COOLING | MAKES: 4 DOZEN

ACTIVE TIME: 35 MIN.

3. Fill glasses halfway with ice.

Add 3 tablespoons shrub base and 6 ounces seltzer to each; stir once.

Garnish with tarragon and fresh berries. Serve immediately.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 1 HR. 30 MIN., PLUS OVERNIGHT | MAKES: 21/2 CUPS

Thyme-Scented ParmesanAlmond Crackers 1 cup unbleached all-purpose flour

½ cup fine almond flour 2 ounces Parmigiano-Reggiano, finely grated (1 cup) Kosher salt and freshly ground pepper 2 teaspoons finely grated lemon zest, plus 4 teaspoons fresh juice

Roasted Wild Salmon With Caramelized Fennel and Fennel-Frond Pesto Be sure to purchase fennel with the fronds still attached.

PESTO

1 small clove garlic

½ cup shelled pistachios 4 heads fennel, 2 cups fronds separated (remaining fronds reserved for another use), bulbs cut into 1-inch wedges and reserved for salmon (below)

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The Workbook 2 teaspoons grated lemon zest

½ teaspoon ground fennel seed Kosher salt

¼ cup extra-virgin olive oil ¼ cup vegetable oil

opaque in center, about 8 minutes.

Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

20 MIN. | SERVES: 8

to 1 week. Let stand at room temperature 15 minutes before serving.

¾ cup cream to stiff peaks, then

| TOTAL TIME: 1 HR. 55 MIN., PLUS COOLING | MAKES: ABOUT 4 DOZEN

4. Divide mixture between 8

ACTIVE TIME: 35 MIN.

SALMON

2 lemons

3/4 cup panko breadcrumbs 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 skinless wild-salmon fillets (preferably Alaskan; each 6 ounces and 1 inch thick) 3 tablespoons Greek yogurt 1. Pesto: Turn on a food processor

and drop garlic through tube; process until finely chopped. Add pistachios; pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and ¼ teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)

2. Salmon: Preheat oven to 425°

with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels.

Cut second lemon into wedges.

Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet.

Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.

3. Toss fennel wedges with

remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto 2 rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.

4. Meanwhile, season fish with

salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.

5. Remove fennel from oven;

push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely

106

MAY 2020

Earl-Grey Truffles If the cocoa is absorbed entirely during refrigeration, roll the truffles in more just before serving.

3/4 cup heavy cream 5 teaspoons loose-leaf Earl Grey tea, crushed 8 ounces semisweet chocolate, finely chopped, plus 3 ounces, melted 1 tablespoon unsalted butter 1 teaspoon pure vanilla extract Dutch-process cocoa powder, for rolling

1. In a small saucepan, stir together

cream and tea over medium heat. Bring just to a simmer, then continue to simmer 5 minutes.

Remove from heat; let cool completely. Place chopped chocolate in a heatproof bowl.

2. Pass cream mixture through

a fine-mesh sieve into a clean saucepan. Bring to a boil, then pour over chocolate and let stand 3 minutes. Stir until smooth, then stir in butter and vanilla.

Refrigerate until set, at least 30 minutes or, covered with plastic wrap, up to 2 days.

3. Place cocoa in a bowl. Scoop

mixture with a level teaspoon, then dust hands with cocoa and roll truffles into balls. Coat your hands with a bit of melted chocolate and roll truffles in your hands to lightly coat to create a “shell.” Drop into bowl of cocoa; toss to coat. Refrigerate in an airtight container until ready to serve, at least 30 minutes and up

Cherry-Raspberry Semifreddo

purée. In a clean bowl, whip fold into berry mixture. (You should have 31/2 cups.) freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.) Remove semifreddo from freezer 10 minutes before serving. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with fresh berries and cherries, and whipped cream.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 8 HR. 45 MIN. | SERVES: 8

You can make this dessert with any fresh or thawed frozen fruits of your choice.

HOLE IN ONE PAGE 84

3/4 cup sugar 4 teaspoons cornstarch ½ teaspoon kosher salt 5 ounces fresh or thawed frozen sweet or sour cherries, plus more for serving 5 ounces fresh or thawed frozen raspberries, plus more for serving 1 tablespoon fresh lemon juice 3 tablespoons elderflower liqueur, such as St-Germain 1 large egg plus 2 large yolks 1¼ cups heavy cream 1. Whisk together ¼ cup sugar,

cornstarch, and ¼ teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.

2. Transfer mixture to a food

processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1¼ cups purée.)

Orange-Cardamom Cake CAKE

2 sticks unsalted butter, room temperature, plus more for pan 3 cups unbleached all-purpose flour, plus more for pan

½ cup whole milk 1 tablespoon grated orange zest, plus ½ cup fresh juice (from 2 oranges) 1 teaspoon baking powder

3/4 1½ 1¼ 1½

teaspoon baking soda teaspoons kosher salt teaspoons ground cardamom

cups sugar

3. Combine whole egg, yolks,

4 large eggs, room temperature

and remaining 1/2 cup sugar and ¼ teaspoon salt in a heatproof

1 tablespoon pure vanilla paste or extract

mixer bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°) and sugar has dissolved.

Transfer to mixer and beat on medium-high speed until thick and cool, 3 to 5 minutes. Reduce speed to low; beat in 1 cup berry

GLAZE

1 stick unsalted butter

½ cup orange liqueur, such as Cointreau or triple sec

2/3 cup sugar 1. Cake: Preheat oven to 350˚.

Brush a 10-to-15-cup Bundt pan

with butter; dust with flour, tap‑ ping out excess. In a small bowl, stir together milk and orange juice. In another bowl, whisk together flour, baking powder, baking soda, salt, and carda‑ mom to thoroughly combine. Beat butter with sugar and orange zest on medium‑high speed until pale and fluffy, 2 to 3 minutes.

Beat in eggs, one at a time, then vanilla. Reduce speed to medium‑ low and beat in flour mixture, alternating with milk mixture, each in two additions. Transfer batter to prepared pan; smooth top with a spatula.

2. Bake until cake is puffed slightly

and a wooden skewer inserted into center comes out clean, about 45 minutes. Let cool in pan on a wire rack 15 minutes (do not turn off oven).

3. Glaze: Meanwhile, in a small saucepan, cook butter over medium‑high heat until boiling.

Remove from heat; carefully add liqueur (mixture will bubble).

When bubbles subside, stir in sugar. Return to medium‑low heat and cook, stirring, until sugar has dissolved, about 1 minute. Remove from heat.

4. Pierce holes in cake with

skewer at 1‑inch intervals to bot‑ tom of pan. Brush half of glaze evenly over cake; let stand until fully absorbed, about 10 minutes.

Invert cake onto a baking sheet.

Brush remaining glaze evenly over top and sides. Return to oven and bake just until glaze is set and dry, about 5 minutes. Trans‑ fer to rack and let cool completely before slicing and serving.

Glazed cake can be stored in an airtight container at room tem‑ perature up to 3 days.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR. 40 MIN., PLUS COOLING | SERVES: 10 TO 12

Mini Pistachio Bundts To blanch pistachios, bring a pot of water to a boil. Add pistachios and return to a boil; drain. Rub skins to remove. Spread in a single layer on a baking sheet and let dry completely, at least eight hours, or dry in a 200° oven for one to two hours.

7 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pan

3/4 cup unbleached all-purpose flour, plus more for pan

1 large egg plus 1 large yolk, room temperature

¼ cup whole milk, room temperature

¼ teaspoon pure pistachio or almond extract

Sprinkle with chopped pista‑ chios and rose petals; let stand until set, about 30 minutes.

sanding sugar to fully coat (do not tap out excess).

ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR. 15 MIN., PLUS COOLING AND SETTING MAKES: 6

flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice.

In a third bowl, beat egg whites on low until foamy. Increase speed to medium‑high and gradually add ¼ cup granulated sugar, beat‑ ing until stiff, glossy peaks form.

Stir oil mixture into flour mixture just to combine. Stir one‑third of egg‑white mixture into batter, then gently fold in remaining egg‑white mixture just until no streaks remain (do not overmix).

Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula.

¼ teaspoon orange-flower water (optional)

3/4 cup Sicilian pistachios, or blanched and peeled shelled pistachios, plus more, coarsely chopped, for serving (optional) 1 cup confectioners’ sugar

3/4 teaspoons baking powder 1/2 teaspoon kosher salt Orange-Flower-Water Glaze (recipe follows) Dried rose petals, for serving (optional; available at kalustyans.com) 1. Preheat oven to 325° with a

Orange-Flower-Water Glaze 1 to 2 tablespoons whole milk 1 cup confectioners’ sugar, sifted

1/8 teaspoon orange-flower water

Whisk milk into sugar until mix‑ ture has the consistency of thick white glue. Stir in orange‑flower water. Glaze can be stored in an airtight container at room temper‑ ature up to 1 week.

ACTIVE/TOTAL TIME: 5 MIN. MAKES: ENOUGH FOR 6 MINI BUNDT CAKES

rack in center. Brush the hollows of a mini Bundt pan with butter.

Dust with flour, tapping out excess. Whisk together egg and yolk, milk, nut extract, and orange‑flower water.

2. Pulse pistachios in a food pro‑ cessor until finely ground. Add confectioners’ sugar; pulse to combine. Transfer mixture to the bowl of a mixer fitted with the paddle attachment and add flour, baking powder, and salt. Beat on low speed to combine. Continue beating while gradually adding butter until mixture is crumbly, 1 to 2 minutes. Slowly add half of milk mixture; increase speed to medium and beat until light and fluffy, 1 to 2 minutes. Slowly add remaining milk mixture and beat, scraping down bowl as needed, until incorporated, about 15 seconds.

3. Divide batter evenly among

hollows of prepared pan (using a piping bag fitted with a coupler or a plain large tip makes neat work of this). Bake until tops are light golden and spring back when lightly touched, about 30 minutes.

Let cool in pan on a wire rack 10 minutes, then turn out onto rack and let cool completely, about 30 minutes. (Cakes can be stored unglazed, wrapped in plastic, at room temperature up to 2 days.)

4. Spoon glaze over tops of cakes,

allowing it to drip down sides.

Lemon-Rhubarb Olive-Oil Cake 1¼ cups extra-virgin olive oil, plus more for pan

2. In a large bowl, whisk together

3. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil). Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool com‑ pletely before slicing and serving.

Cake is best served the day it’s baked, but can also be stored in an airtight container at room temperature up to 2 days.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 30 MIN., PLUS COOLING | SERVES: 10 TO 12

Sanding or sparkling sugar, for pan 2 cups unbleached allpurpose flour

1/2 cup fine yellow cornmeal 1 teaspoon baking powder

1/2 teaspoon baking soda 1¼ teaspoons kosher salt 3 large eggs, separated 1¼ cups plus 2 tablespoons granulated sugar 2 teaspoons pure vanilla paste or extract

German Chocolate Bundt Cake

2 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 1 to 2 lemons)

A small ice cream scoop makes it easy to spoon the coconut filling evenly on top of the batter in a ring formation.

8 ounces rhubarb, cut into a 1/2 -inch dice (2 cups) 1. Preheat oven to 350˚. Brush a 10‑to‑15‑cup Bundt pan with oil; generously sprinkle with

CAKE

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

MARTHA STEWART LIVING

107

The Workbook 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for pan 1¼ cups unsweetened finely shredded coconut, such as Bob’s Red Mill 1 cup cream of coconut (from a 15-ounce can)

3/4 cup whole milk, room temperature 2 tablespoons distilled white vinegar 3 tablespoons Dutch-process cocoa powder 1 teaspoon baking soda 1¼ teaspoons kosher salt 1¼ cups sugar 3 large eggs, room temperature 2 teaspoons pure vanilla paste or extract 5 ounces semisweet chocolate, melted and cooled slightly GLAZE

5 ounces semisweet chocolate, chopped (1 cup)

2/3 cup heavy cream 1. Cake: Preheat oven to 350˚.

Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.

smooth top with a spatula.

Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)

4 tablespoons ground freezedried strawberries ( ½ ounce)

4. Bake until a wooden skewer

2 tablespoons confectioners’ sugar, plus more for dusting

inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.

5. Glaze: Place chocolate in a

heatproof bowl. In a small saucepan, bring cream to a simmer.

Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don’t whisk or vigorously stir, which can create air bubbles in finished glaze). Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days. | TOTAL TIME: 2 HR. 10 MIN., PLUS COOLING | SERVES: 10 TO 12 ACTIVE TIME: 50 MIN.

3. In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate. Pour batter into prepared pan, and

108

MAY 2020

1 quart fresh strawberries, hulled and sliced (2½ cups) 1 cup heavy cream

1. Preheat oven to 350°, with a rack in center. Brush a 10-to15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1¾ teaspoons salt, baking powder, and 1¾ cups granulated sugar on mediumhigh speed until light and fluffy, 2 to 3 minutes. Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.)

Separate 2 cups batter and stir in freeze-dried strawberries.

2. Transfer ¼ cup strawberry bat-

ter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.

3. Spoon 21/2 cups vanilla batter

2. Brush a 10-to-15-cup Bundt

pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.

2 drops pink gel-paste food coloring

Strawberry-Swirl Bundt Cake 3 sticks unsalted butter, room temperature, plus more for pan 3½ cups cake flour (not selfrising), whisked, plus more for pan

2/3 cup egg whites (from 5 to 6 large eggs)

3/4 cup whole milk 2½ teaspoons pure vanilla extract 13/4 teaspoons plus a pinch of kosher salt 4 teaspoons baking powder 13/4 cups plus 3 tablespoons granulated sugar

into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.

Place pan in oven; reduce temperature to 325°. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour, 5 minutes.

Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.

4. Stir together strawberries and

remaining 3 tablespoons granulated sugar and pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners’ sugar on high speed to soft peaks. Dust cake with more confectioners’ sugar and serve with whipped cream and macerated berries. | TOTAL TIME: 1 HR. 50 MIN., PLUS COOLING | SERVES: 12 TO 16

ACTIVE TIME: 35 MIN.

Glazed Lime Streusel Cake STREUSEL

9 sheets graham crackers (1 sleeve from a 14.4-ounce box)

2/3 cup unbleached all-purpose flour, plus more for pan

½ teaspoon kosher salt 3/4 teaspoon ground cinnamon 2/3 cup packed dark-brown sugar 1 stick unsalted butter, room temperature, cut into pieces, plus more for pan CAKE

1 stick plus 6 tablespoons unsalted butter, room temperature 1¼ cups granulated sugar 1¼ teaspoons baking powder 1¼ teaspoons kosher salt

½ teaspoon baking soda ¼ cup fresh lime or Key-lime juice, plus 1½ teaspoons grated zest (from 4 to 6 limes) 3 large eggs, room temperature 2½ cups cake flour (not selfrising), whisked

½ cup whole milk, room temperature SYRUP

½ cup fresh lime or Key-lime juice (from 8 to 10 limes)

½ cup granulated sugar GLAZE

1 cup confectioners’ sugar, sifted 2 to 3 tablespoons fresh lime or Key-lime juice 1. Streusel: Preheat oven to 325°.

Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3¼ cups). Brush a

10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.

GOOD THINGS PAGE 24

2. Cake: Beat butter with granu-

lated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine.

Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour. Dollop half of batter over streusel in pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.

3. Bake until a wooden skewer

inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.

4. Syrup: Meanwhile, combine

lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute.

Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed.

Return to oven and bake just until syrup is set, 5 minutes.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

5. Glaze: Meanwhile, whisk

together confectioners’ sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack.

Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving.

Cake can be stored at room temperature, loosely tented with foil, up to 3 days.

HOW-TO

For the style with one trailing bead: Knot a 40-inch length of cord at one end. Slip two beads onto the opposite end; slide one of them down to meet the knot, and leave the other one a few inches above it. Bend the cord in half. Grab the unknotted side about 5 inches from the end, and form a loop just below the top bead (1); pinch the loop in your fingers. Wrap the loose cord around itself twice to make two circles (2), then thread the end down through the circles (3). Pull the knot taut, adjust the beads, and trim the excess (4).

Lariat Necklaces SUPPLIES Suede or leather cord Beads with 2.5-millimeter (or larger) openings

For the style with two trailing beads, top left: Fold a 60-inch length of cord in half, leaving one end slightly longer than the other, and hold it at the bend. Tie a loose knot right below the bend, forming a loop (1). Thread the loose ends through the loop (2), and tighten the knot. Gently pull the doubled cord to adjust it and make it even.

Slip beads onto the loose ends, and knot each below the bead (3). Trim the excess cord.

1

3

1

2

| TOTAL TIME: 2 HR., PLUS COOLING | SERVES: 16 TO 20

ACTIVE TIME: 45 MIN.

3

2

4

THE DETAILS: The Bead Traders stainless peacock baroque pearls, 10 by 9 mm to 11 by 9 mm, 2.5 mm holes, $27 for 39; salmon peach baroque pearls, 9 by 9.5 mm to 9 by 12 mm, 2.5 mm holes, $15 for 36; and peach pink side-drilled pearls, 9 by 7 mm to 11 by 8 mm, 2.5 mm holes, $15 for 33, thebeadtraders .com. Mood Designer Fabrics suede cord, 0.125”, in Beige, $1 a yd.; leather cord #16500, 2 mm, in Natural, $1.50 a yd.; and leather cord #16488, 1 mm, in Tan, $1 a yd., moodfabrics.com.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25kspring.

The $25,000 Sweepstakes begins at 12:01 a.m. CT on 2/1/20 and ends at 11:59 p.m.

CT on 6/30/20. 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.

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

Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited.

Sponsor: Meredith Corporation.

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

Periodicals postage paid at Des Moines, IA, and at additional mailing offices.

POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited.

Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-9996518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment .com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281; or email: ms.living@meredith.com.

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MAY 2020

YEARS of

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Ma

Photograph by Edward Kostyra, c. 1947

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30

“I love this photo, taken by my father when I was about 6 years old with his old Rolleiflex camera in natural light. As a small girl, I often cut flowers from our garden to make arrangements for my mother. I still look forward to putting together different combinations every spring.”

—Martha

B R AT I

ing

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Remembering

S t e wa r t L

©J&JCI 2020