Martha - July/August 2020

MARTHA STEWART

SUMMER SPLENDOR G LORIOUS PEACH ES EFFORTLE SS COOKI NG GARDENS TO RELA X I N HOM ETOWN PLACES WE LOVE

JULY/AUGUST 2020 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

FOR PHOTO CREDITS, SEE PAGE 103; FLOURISHES BY CL AUDIA DE ALMEIDA

| July | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4

Harvest gooseberries

INDEPENDENCE DAY

Cardio and core

Weight training

Barbecue

9

10

11

Cardio and core

Weight training

Hang flags for Fourth of July

5

Go for a hike

12

Skylands staffer Cheryl DuLong’s birthday

19

Make cardamomscented peachapricot cobblers (see page 86)

26

Friend Charlotte Beers’s birthday

6

7

Weight training

Yoga

Take drone photos of the farm

Plant sunflowers

13

14

Weight training

Yoga

20

21

Weight training

Yoga

27

28

Weight training

Yoga

Friend Lisbeth Barron’s birthday

Deadhead perennials

Cut hydrangeas

Pick raspberries and make jam

Pick carrots

Start saving seeds to plant next year

8

Clip clematis for arrangements

15

Stake eggplants and peppers

22

Early-morning swim

29

Prune hornbeam hedges

Stake lilies

Make tortilla Española (see page 16)

Early-morning swim

16

17

Cardio and core

Weight training

23

24

Cardio and core

Weight training

30

31

Cardio and core

Weight training

Clean brass sconces

Gather blueberries

Friend Edward BoothClibborn’s birthday

Harvest peaches

Take dogs on walk around farm

Go horseback riding

18

Harvest garlic

25

Editor in chief Elizabeth Graves’s birthday

Morning swim

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

| August | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

Go for a boat ride

Cut lilies for arrangements

9

Walk on the beach

My birthday!

Dinner with family

Hike in Acadia National Park (if open)

10

11

Yoga

Grill corn with fish sauce and scallions (see page 58)

16

Order bulbs for fall planting

23 30 2

4

3

JULY/AUGUST 2020

Harvest zucchini and squash

18

Weight training

Yoga

24

25

Make relishes and pickles

Harvest tomatoes

31

Make chilled avocado-cucumber soup (see page 69)

12

Take garden photos for my blog

Yoga

17

Groom cats

5

Yoga

19

Freeze fresh corn

26

Clip basil and make pesto

6

7

Cardio and core

Weight training

13

14

Cardio and core

Weight training

20

21

Cardio and core

Weight training

27

28

Cardio and core

Weight training

Go horseback riding

Fertilize roses

Weed Stewartia garden

Aerate lawn and reseed bare patches

Evening swim

Power-wash stables

Prune wisteria

Dry sunflowers for winter bird food

8

Morning hike with dogs

15

Mulch pergola garden

22

Early-morning swim

29

Start canning tomatoes

ILLUSTR ATIONS BY JUDY GL ASSER

2

JULY/AUGUST 2020

Contents

68 SIMPLE SUMMER

Seven fresh, throw-it-together dinners that taste delicious and give you a vacation from too much time in the kitchen.

84 EAT A PEACH

The superlative stone fruit gets top billing in these mouthwatering desserts.

90 SHEER GENIUS PAOL A + MURR AY (TART); CL AIRE TAK ACS (GARDEN)

Grab some pretty, light-as-air fabric, and breathe new life into your home with one of our chic DIY ideas.

76

A Natural Progression In Washington State, a once-formal garden goes blissfully zen.

MARTHA STEWART LIVING

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JULY/AUGUST 2020

15

Contents

57 Lunch Outside 15 Our founder whips up a meal that showcases the season’s best flavors.

GOOD THINGS

27

19 Festive ideas for the Fourth of July, a stylish solution for protecting screen doors, how to pick produce, and more.

Healthy Appetite: Clever on the Cob 57 New ways to enjoy fiber-filled sweet corn.

Out of the Kitchen: How We Summer 60 Refreshing drinks and a no-cook spread for leisurely afternoons.

GOOD LIVING The Well-Kept Home: Welcome to the Block 27 To refine any room, try this modern approach to color-blocking.

Field Notes: 102 Places We Love 30 A coast-to-coast directory of beloved hometown spots, straight from the Living team.

46 6

JULY/AUGUST 2020

EVERYDAY FOOD

American Made: Cutting Edge 36 Fashionably eco cloth napkins you’ll unfold for every meal.

Health & Wellness: Safe in the Sun 38 An expert game plan for protection from daily exposure.

Tastemaker: The Fabulist 46 Dreamy picks from a well-read interior designer.

Beauty: Marine Magic 48 For a sea change in your complexion, dip into skin-care goods with algae.

Ask Martha 52 All your pressing questions answered.

What’s for Dinner?

Quick-Change Artist 62 Pasta shakes off the heavy sauces in four amazing recipes.

Perfecting: Rule the Roost 64 Fire up a winner: our secrets to tender, juicy grilled chicken.

Departments

Martha’s Summer 2 Editor’s Letter 8 Out & About 10 The Workbook 97 Recipe Index 98

| ON THE COVER |

Remembering 104

THE SWEET LIFE We go wild for ripe peaches, whether right off the branch or in delightful desserts. For a taste, see page 84.

Photograph by Paola + Murray. Styling

by Sarah Carey and Tanya Graff.

NOE DEWIT T (MARTHA); COURTESY OF MANUFACTURER (ROSÉ); LENNART WEIBULL (ROOM); K ATE SEARS (CORN)

FROM MARTHA

Today, snack a little bolder.

®/©2020 Tyson Foods, Inc.

EDITOR’S LETTER

| LIVING IN MY LIFE |

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

Pictures of You a year makes. These past few months, I’ve often found myself looking through family photos before going to bed—it’s a much better way to fall asleep than scanning the news. There’s the happy shot of us last July on a beach that’s bubbling with beachgoers in the background. There’s the snap from September of my friend Amy and me, squeezing each other in a full-body, cheek-to-cheek embrace on her birthday.

And more recently, the picture of my son’s small hand, innocently pressed against the inside of a restaurant window, waving hello to me, the photographer, outside on a January day. I remember the only thought running through my head as I took that photo was: I’d better wipe the fingerprints off that clean glass.

We’ve undoubtedly been through a lot this year, and we’ll look at the world through a new lens going forward.

But maybe the upside is that our priorities are now in sharper focus than ever: to take care of ourselves and one another. As I write, all 50 states are starting to open up, and my hope is for a safe and steady recovery. Step by conscientious step, we’ll get there, and appreciate togetherness like never before. Fortunately, the brighter days of summer are also here to help, and this issue is brimming with ideas—from great meals to quick home upgrades—to give your life a boost. Come the Fourth, we can all raise a glass to how far we’ve come—and how far we know we can go. I can picture it. Be safe, be well!

We’ve all spent more time in the kitchen lately. This feature offers delicious recipes that require minimal effort. Page 68.

WHAT A DIFFERENCE

Elizabeth Graves, Editor in Chief

2

If you want to feel like you’re on a breezy vacation, even if a staycation is more in the works, see “Sheer Genius.” Page 90.

3

For more ways to add color and refresh your place without major renovations, look to “Welcome to the Block.” Page 27.

4

In “102 Places We Love,” we share the special spots in our own hometowns (or areas we’ve called home). We’re overdue for a visit! Page 30.

5

Wearing sunscreen at the beach is a no-brainer. “Safe in the Sun” shares the importance of making it a daily practice.

Page 38.

Let’s keep in touch!

Email me at elizabeth@marthastewart.com Follow me on @ebgraves

For all subscription inquiries, call 800-999-6518.

8

JULY/AUGUST 2020

PORTRAIT BY LIZ BANFIELD

CON POULOS (STEAK SAL AD); LENNART WEIBULL (BAG); COURTESY OF MANUFACTURERS (PRINT, R ASH GUARD); PAT & CHUCK BL ACKLEY/AL AMY (BEACH)

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Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO GET A FRESH PERSPECTIVE THIS SUMMER

| ON THE ROAD |

| WHY NOT? |

SPACE ODYSSEY

Salute Your Sisters One hundred years ago this August, the 19th Amend­ ment went into effect.

Cele brate her­ story at these pivotal locales.

GLENWOOD, N.M. Almost 40 miles from the nearest light source, the Cosmic Camp­ ground is so remote you’ll see Earth’s airglow (the atmosphere’s natural luminescence), as well as Jupiter and Venus.

COUDERSPORT, PA. During a new moon at Cherry Springs State Park, the constella‑ tions are bright enough to cast your shadow. Join a laser‑guided tour to hear the myths behind each cluster, and zoom in via telescope.

STANLEY, IDAHO Go off‑grid at the Central Idaho Dark Sky Reserve, where the Sawtooth Mountains rise in jagged silhouettes at dusk. Camp near Redfish Lake, and sleep under Cygnus, Hercules, and Scorpius.

Seneca Falls, N.Y. This tiny Finger Lakes hamlet (pop.

6,700) hosted the first women’s-rights convention in 1848.

Discover new role models at the National Women’s Hall of Fame, scheduled to reopen in July in an 1844 knitting mill.

Salt Lake City Women in Utah were trailblazers in the fight for recognition, as the debate over polygamy thrust them into national politics in the 1870s. Pay homage at Council Hall, the very building where Seraph Young (Brigham’s grandniece) cast the U.S.’s first female ballot.

| ON OUR BOOKSHELF |

Embark on this escapist itinerary: first stop, rural North Carolina, where The Girl From Widow Hills (Simon & Schuster) opens on the 20th anniversary of Olivia Meyer’s headline-grabbing childhood disappearance—and a new murder linked to it. The small-town cast is drawn in shrewd, suspicion-arousing detail; you’ll point fingers at someone new every few pages. The doyenne of An Elegant Woman (Scribner), Tommy Brown, always told her granddaughters they were descended from royalty. This epic tale transports you out west and back in time to meet Tommy’s glam suffragette mother, an unforgettable queen of self-invention. In The Margot Affair (Hogarth), 17-year-old Margot Louve, the secret love child of a French politician, sets out to get her due— and causes plenty of drama and collateral damage (broken promises, broken families) along the way.

Debut novelist Sanaë Lemoine unspools her plot at a languid pace, and seduces with the flavors of France.

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JULY/AUGUST 2020

Nashville In the dim, woodpaneled bar underneath the Hermitage Hotel, many a clandestine drink passed hands ahead of the state legislature’s fateful decision on suffrage. Sip cocktails that cheekily honor local heroines.

JOHN HILL, ON BEHALF OF PURE MICHIGAN (SK Y); COURTESY OF PUBLISHERS (BOOKS)

For stellar stargazing, venture deeper into nature: The farther you travel from man-made light, the clearer the cosmos appears.

Marvel at the Milky Way from Headlands International Dark Sky Park, on Lake Michigan’s woodsy northeastern shoreline (right), and in July and August you can catch dazzling meteors, too (midarkskypark.org). Here, three more brilliant spots.

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, GROUP PUBLISHER DAREN MAZZUCCA

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

Associate Publisher, Marketing Sandra Salerno Roth

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

ADVERTISING SALES

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

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

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

NEW YORK Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita MIDWEST Integrated Sales Director Brad Moore Sales Assistant Tom Russell 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

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

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

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2020 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith.com.

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From MARTHA TEACH AND INSPIRE

LUNCH OUTSIDE With vegetables straight from her garden, Martha cooks up an afternoon meal that lets the season’s flavors shine through.

Her recipes are simple yet feel special, just like the best summer days.

GOLDEN DELICIOUS Martha brings her tortilla Española to the table.

For the recipes, turn the page.

PHOTOGRAPHS BY NOE DEWITT

MARTHA STEWART LIVING

15

FROM MARTHA

Tortilla Española This entrée pairs well with a chilled rosé or dry white wine.

13/4 pounds small russet or Yukon Gold potatoes

Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 large onion, halved lengthwise and cut into 1/2-inch-thick slices (2 cups) 8 large eggs

1. Place potatoes in a medium sauce-

pan, cover with water by 2 inches, and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, partially covered, until just tender, about 25 minutes. Drain. Let cool slightly, then peel with a paring knife. Cut into ½-inch-thick slices.

2. Heat 3 tablespoons oil in a 10-inch

nonstick skillet over medium. Add onion and 1 teaspoon salt; cook, stirring occasionally, until translucent, about 5 minutes. Add potatoes and cook, stirring, 5 minutes more.

Transfer to a bowl. Let cool 5 minutes.

3. Whisk eggs with 1½ teaspoons salt and ½ teaspoon pepper. Add to potato mixture and let stand, stirring occasionally, 10 minutes.

4. Clean skillet and add 2 tablespoons

L

ike many of you, I’ve been spending a lot of time in the kitchen these days, cooking all of our meals here on the farm. I’ve also been busy gardening. While these two activities have been incredibly important to me my whole life, they’re giving me renewed energy and a great deal of joy during this challenging time.

I am very happy that it’s summer now, and the garden is bursting with fresh produce that inspires me to come up with new dishes. (The same is true at farmers’ markets across the country.) Over the years, I have made many variations of Spanish tortillas, which are similar to a frittata or potato omelet, using eggs laid by my hens. This version (shown, opposite) takes a cue from a memorable one I ate decades ago in a little seaside village on Ibiza in the Balearics. It’s so good served warm, or made ahead and eaten later at room temperature. I especially love it with sweet local corn, sliced tomatoes, fresh beans, and an herby cucumber salad. Whether you make this meal for your family or serve it to a few friends at a socially distanced alfresco lunch, I hope you enjoy it as much as I do.

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JULY/AUGUST 2020

oil; heat over medium. Add eggpotato mixture; cook 2 minutes.

Reduce heat to low; cook, pulling cooked egg away from sides with a rubber spatula to let raw egg flow underneath, until bottom is set and just pale golden, and top is almost set, 4 to 5 minutes more. Remove from heat. Place a heatproof plate (with a diameter larger than skillet’s) upside-down over skillet. With hot pads, very carefully turn skillet and plate at the same time to invert tortilla onto plate.

5. Add remaining 1 tablespoon oil

to skillet; swirl to coat. Slide tortilla, uncooked-side down, back into skillet. (Tuck in any potatoes that slip out.) Cook over low heat, pressing down with spatula and tucking in edges to shape rounded sides, until cooked through, 4 to 6 minutes. Slide onto a cutting board. Let cool about 20 minutes, then serve, warm or at room temperature, cut into wedges.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | SERVES: 8

MAKEUP BY DAISY TOYE; HAIR BY JAMES PALESE AT WARREN TRICOMI; BLOUSE AND EARRINGS BY HERMÈS

FULL SUN Ripe, juicy tomatoes don’t need much.

Martha dresses hers in a drizzle of olive oil, a splash of balsamic vinegar, fresh basil leaves, and a generous sprinkling of sea salt.

Sautéed Corn With Black Pepper and Manchego 4 tablespoons unsalted butter 6 cups fresh corn kernels (from 6 ears) Kosher salt and freshly ground pepper

1/3 cup grated aged Manchego or Parmigiano-Reggiano, plus more for serving

Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt.

Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes.

Remove from heat and stir in cheese.

Serve immediately, sprinkled with more cheese and pepper.

ACTIVE/TOTAL TIME:

20 MIN. | SERVES: 6 TO 8

Cucumber-Herb Salad 6 to 7 Kirby cucumbers, peeled, halved, seeded, and sliced ¼ inch thick (6 cups)

¼ cup extra-virgin olive oil 1 tablespoon unseasoned rice vinegar, plus more to taste

1/3 cup mixed chopped fresh tender herbs, such as parsley, mint, and chives, plus whole leaves for serving Kosher salt and freshly ground pepper

In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs.

Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.

10 MIN. | TOTAL TIME: 1 HR. 20 MIN. | SERVES: 6 TO 8

ACTIVE TIME:

Braised Green Beans With Tomatoes and Cilantro ¼ cup extra-virgin olive oil, plus more for serving

4 cloves garlic, smashed and peeled

2 large tomatoes, coarsely chopped (3 cups) Kosher salt and freshly ground pepper 11/2 pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups)

1/2 cup coarsely chopped fresh cilantro, plus more leaves for serving

Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling,

about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes. Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.

25 MIN. | TOTAL TIME: 45 MIN. SERVES: 6 TO 8

ACTIVE TIME:

SPANISH ACCENT Martha rounds out her menu with hand-sliced Ibérico and serrano hams from Spain; you can also serve prosciutto or another cured meat.

MARTHA STEWART LIVING

17

These Aren’t Your Mother’s Cookies.

They Just Taste Like it.

PEPPERIDGE FARM FARMHOUSE

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THERE’S NO TASTE LIKE HOME ™

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

Red, White & Cool

This star-spangled creation combines three classic treats into one banner dessert. Bake two thin cake layers in sheet pans. Spread softened vanilla ice cream onto one, and swirl in raspberry sorbet. Stamp shapes out of the other and stack it on top. Freeze until solid, pop out of the pan, and slice to set off flavor fireworks. For the recipe, see page 98.

TEXT BY LISA BUTTERWORTH

PHOTOGRAPHS BY KATE SEARS

MARTHA STEWART LIVING

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GOOD THINGS

THE DETAILS: Bio & Chic bamboo plates, from $20 for 25, and wooden cutlery, from $7 for 100, bioandchic.com.

Swizzle Bottles squeeze bottles, 16 oz., $17 for 6, amazon.com.

Sparklers should ignite smiles—and that’s all. To help protect hands, turn mini aluminum tart tins into emberblocking shields.

Poke a hole in the center of one with a knife or skewer, push a sparkler’s stem through, and let patriots of all sizes revel in a little independence.

| DIY DÉCOR |

Trés Cheerful Relaxed summer dining is an art you can master in two steps. Start with French cotton toweling.

It comes by the yard, doesn’t need to be hemmed, and, at 16 inches wide, makes an ideal table runner. Order the length you need, plus more for napkins. We used French General fabric in St Maxime and St Tropez (each $12 a yd., frenchgeneral.com); Moda also makes crisp options (left; from $6.75 a yd., purlsoho.com). Then set out your spread in shiny vessels. Living style editor at large Naomi deMañana stocks up on food-safe pails from Bucket Outlet by Red Hill General Store, in sizes from beer-cooler big to salt-and-pepper small (from $1 each, bucket-outlet.com).

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JULY/AUGUST 2020

PHOTOGR APH BY PETER ARDITO (MODA FRENCH GENER AL TOWELING); ILLUSTR ATION BY BROWN BIRD DESIGN

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GOOD THINGS | CLEANING MACHINES |

Blast Off To defuzz a fan, unplug it and take it apart, says Clean My Space founder Melissa Maker. The wire guard that covers the blades has front and back halves.

Remove the front guard, and unscrew the cap at the blade’s center; pull off the blade, then the rear guard. Vacuum the blade and guards with the brush attachment, then soak all the disassembled parts in mild dish soap and hot water and rinse. (If the guards don’t budge, spray the parts inside with compressed air.)

Wipe the cord and base with a damp microfiber cloth; let dry for 24 hours. Reassemble, and let ’er rip.

Just for Kicks

Screen doors are summer’s unsung heroes: They keep bugs out and let fresh air in. To protect the bottom of yours from excited pets and pushy toes (which step in when hands are full), reinforce the screen with a repurposed radiator cover. They come in lots of finishes and patterns; cut a sheet to fit using mixed-media shears, adding ½ inch on each side.

Center it on the interior, and secure it at the corners with matching metal washers and screws. Foot in the door? Not a chance.

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JULY/AUGUST 2020

THE DETAILS: M-D Building Products aluminum cloverleaf sheet, 36" by 36", in Brass, $33; Everbilt #8 brass finishing washers, $1.25 for 4; and #8 brass Phillips flat-head wood screws, 1", $1.25 for 2, homedepot.com.

The Rope Co. Sand doormat, in Large, $79, theropeco.com.

COURTESY OF SCHOOLHOUSE (FAN)

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GOOD THINGS

| RECIPE REMIX |

Frankly Delicious

THE DETAILS: Bio & Chic wooden boats, 8", $2 for 50, bioandchic.com.

24

Philly Cheesesteak

Muffuletta

Cubano

Preheat broiler, with a rack in upper third.

On a rimmed baking sheet, toss 1 cup each sliced bell peppers and sweet onion with 2 teaspoons olive oil; season with salt and pepper. Broil until tender, 6 to 7 minutes. Broil 4 split hot-dog buns until toasted, 1 minute. In a saucepan over medium heat, cook 3 ounces American cheese, 2 tablespoons milk, and a pinch of salt, stirring, until cheese melts, 2 minutes. Top buns with grilled hot dogs, peppers, onion, and sauce; serve.

Preheat broiler, with a rack in upper third. In a small bowl, combine ¼ cup each olive tapenade and chopped marinated artichoke hearts. Layer 3 ounces fresh mozzarella, thinly sliced, into cut sides of 4 split hot-dog buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with grilled hot dogs and olive-artichoke mixture; serve.

Preheat broiler, with a rack in upper third. Layer 4 thin slices each country ham and Gruyère into cut sides of 4 split hot-dog buns; place on a rimmed baking sheet. Broil until cheese melts, 1 to 2 minutes. Top with grilled hot dogs, yellow mustard, and dill-pickle spears; serve.

JULY/AUGUST 2020

PHOTOGR APH BY KIRSTEN FR ANCIS (FR ANKS); ILLUSTR ATIONS BY DANIELLE GOLINSKI

Hot dogs can learn new tricks, too. This tasty trio riffs on iconic regional sandwiches, and has all the key fixings, whether your usual order is mile-high, fully dressed (as they say in NOLA for “the works”), or pressed. Grill a batch until charred, top them sammie-style, and send your ketchup on vacation.

HOW TO SELECT PRODUCE These are the glory days for summer fruits and vegetables. To pick the best, get up close and personal, suggests Living assistant food editor Riley Wofford. She shares her super-high-tech methods—which include spotting, sniffing, and squeezing—to find and keep a winner.

FRUIT/VEGETABLE

WHAT TO LOOK FOR

HOW TO STORE IT

Watermelon

Symmetry (whether round or oval), with no flat sides or dents, and a dull finish.

A shiny rind may mean a melon is overgrown, which waters down the flavor.

When you lift it, it should feel heavy for its size—the weightier, the juicier.

Whole, uncut watermelons can sit at room temperature for a week. Cover the exposed flesh of a leftover portion with a silicone bowl cover, or put slices in an airtight container; the cut fruit will stay fresh in the refrigerator for up to 5 days.

Just as you would a watermelon: whole and uncut at room temperature for a week, or sliced, covered airtight, and refrigerated for up to 3 days.

Cantaloupe & Honeydew

A rind with a pale-yellow tint (no darkgreen areas), evenness, and heft. Lift the stem end to your nose and take a whiff; you should get a hint of flowers.

“A good melon reminds me of my grandma’s Ralph Lauren perfume,” says Riley.

Store them at room temperature or, if you’re not planning to eat them within a few days, in the refrigerator. That way, they’ll taste great for up to 5 days.

Plums, Nectarines & Peaches

Vibrant colors. When you press gently, they should feel firm, but yield a little.

And while plums give off only a mild scent, check nectarines and peaches for a heady aroma: “The best ones smell almost artificially fragrant,” says Riley.

Take them out of the containers and pick through, discarding any mushy berries.

Line the containers with paper towels, put the fruit back in, and refrigerate for up to a week. Wash just before serving.

Cherries & Berries

Plumpness, with no blemishes, dark spots, or fuzzy white mold on or between them. Cherries and blueberries aren’t fragrant, but raspberries, blackberries, and strawberries should be: “Buy a pint that really smells like strawberries.”

Tomatoes

Whether red, yellow, or green, the best tomatoes are the most vivid version of their color, with smooth, shiny skin and bright-green tops. Go for surprisingly heavy, medium-firm ones that smell earthy and herbal, like the vine.

Chilling zaps their flavor and turns them mealy. Keep them on the counter out of direct sun for up to 5 days, ideally in a single layer (for less bruising). “If they’re on the vine, leave them that way, and just pick them off as needed,” says Riley.

Go ahead and grab an armful. Whole squashes will be fine for up to 2 weeks in the crisper drawer. “Pop them in a resealable plastic bag, and they’ll last even longer,” says Riley.

Summer Squashes

Smooth, flawless skin. Size also matters, per Riley. Opt for small-to-medium specimens over state-fair champs: “Zucchini and yellow summer squashes can lose flavor when they’re overgrown, and the seeds become hard and overwhelming.”

Corn

Fresh, uncut silks streaming out of a bright-green husk. (Cut silks tell you that slimy rot was trimmed off.) The husks should smell subtly sweet and grassy, and cling tightly. Peel them back a tiny bit to check for plump, bright kernels.

Toss ears in the refrigerator with the husks on, and they’ll last a week or longer. Riley cuts off the kernels to save a step when cooking later; blanched or raw, they’re good to go in an airtight container for about 5 days.

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

| THE WELL-KEPT HOME |

Welcome to the Block Here’s a stylish way to update your place: Introduce a few color-blocked elements in your favorite hues—and they’ll instantly tie together and reinvigorate any room.

ST YLING BY LORNA AR AGON

TEXT BY ELYSE MOODY

LOUNGE LIFE This denim daybed is as versatile as a good pair of jeans.

Top it with dramatic colors to make a statement, or take Living home editor Lorna Aragon’s chic, laid-back approach with canvas pillows that solidify this palette of ocher, gray, white, and navy.

THE DETAILS: Color-blocked pillows by Coterie, from $53 each, coteriebrooklyn.com. Solid-colored pillow covers by H&M Home, $6 each, hm.com. Creative Candles pillar candles, from $18 each, creativecandles.com. March splatterware pasta bowl, $55, marchsf.com.

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

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GOOD LIVING HOME

Dream Schemes A handmade quilt with a bold geometric design is all the artwork this serene bedroom needs.

Lorna draped it over the frame, but you can also display one on the wall with a wooden quilt hanger. She then layered sheets, pillowcases, and a bedspread in three different colors that complement the “headboard.” You can mix up a few solid sets, or embrace incomplete ones: We all lose linens to wear and tear; here’s your chance to bring old favorites back into the fold.

THE DETAILS: IKEA Gjöra queen bed frame, from $349, ikea .com. Thompson Street Studio Sol quilt, in Berry, $400, thompson streetstudio.com. H&M Home washed-linen pillowcases, in Gray, $15 each, and duvet cover set, in Dusty Rose (only pillowcases shown), $129; and cotton muslin bedspread, in Light Blue, $119, hm.com. Bestlite BL7 wall sconce, from $425, ylighting.com.

Fresh Foundations To wake up wood-paneled walls, consider painting the lower two-thirds bright white or another contrasting color (and the floor as well, if your space allows). It’s a clever sleight of hand that creates the look of beadboard, draws the eye upward, and makes small areas like a bathroom feel more spacious and airy; try it in a paneled basement, too. Then add tactile touches: Japanese-cotton towels in tonal grays and bold yellow—which always go well together, says Lorna—will pop against the pristine background and keep the mood clean and sunny.

THE DETAILS: Benjamin Moore paint, in Cloud White (on walls and floor), benjaminmoore.com. Rikumo chambray block bath towel, $59, and hand towel, $21, both in Yellow/Grey; and two-tone chambray hand towel, in Black, $24, rikumo.com.

Sawkille bench, from $3,100, sawkille.com. Crate & Barrel Sutton Gunmetal mirror with shelf (similar to shown), $329, crateandbarrel.com. Schoolhouse Alabax small sconce, in Black, $139, schoolhouse.com.

WIN $25K

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To get help updating your home, visit marthastewart.com/25kMakeover and enter to win $25,000. For details, see page 103.

1

2

3

5 4

COURTESY OF MANUFACTURERS (PAINTERLY STROKES)

6

7

8 PAINTERLY STROKES If you’re starting with a blank canvas, a color-blocked item you love can inspire an entire room’s palette. Or add a piece to a finished space to give it more visual interest, suggests Lorna. As long as one of the shades matches an existing element, like the walls or a sofa, it’ll fit right in. A graphic rug or pillow can enliven a neutral living room; a sculptural lamp or vase can double as modern art. And two-tone pencils will sharpen any workspace.

1. CB2 Pata pillow, $40, cb2.com. 2. Jamie Young Copenhagen table lamp, in White and Navy, $540, lampsplus.com. 3. Calm at Sea framed print, 18" by 24", $197, minted.com. 4. Hanne Kortegaard for Linie Design Arguto rug, in Mosaic, from $995 for 5' by 8', dwr.com. 5. Ichendorf Milano Bouquet Colore vases, in Smoke/Pink, $145, and Amber/Smoke, $125, hawkinsnewyork.com. 6. Mitchell Gold + Bob Williams Poppy chair, $1,675, mgbwhome.com. 7. Room Essentials wooden pencils, $3 for 6, target.com. 8. Makaua hamper, in Mora, $149, goodeeworld.com.

MARTHA STEWART LIVING

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102 PLACES WE LOVE

The Living team may be based in the Big Apple, but we hail from all over the country, and have lists of hometown (or home-away-from-home) gems we always share with friends. Here is a coast-to-coast tour of our can’t-miss spots to eat, shop, see, and explore in the cities we know best.

TEXT BY ERICA SLOAN AND CLAIRE SULLIVAN

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Portland Japanese Garden, in Oregon. “It’s like going to Japan without the flight,” says features and garden editor Melissa Ozawa. “It has eight distinct spaces, including a sand-and-stone garden and a bonsai terrace, and some incredible tree specimens.”

TAKE OUR SAN-FRAN PLAN Inside the Ferry Building, you’ll find us in line for chowder at Hog Island Oyster Company, choosing fresh and dried fruit at Frog Hollow Farm, and grabbing morning buns at Miette Patisserie.

Hills. “Be sure to bring back barhi dates from Flying Disc Ranch at the Santa Monica Farmers’ Market.

They’re sweet and chewy, like little caramels.”

C. M. Russell Museum Great Falls, Mont.

STOCK UP IN SAUSALITO Across the Golden Gate Bridge, visit the Heath Ceramics factory and overstock store to elevate your everyday tableware with handmade pieces.

Santa Cruz, Calif.

“I love to walk among the giants in Big Basin Redwoods State Park or hunt for sea glass on Davenport Beach. I go to Swanton Berry Farm for the best fresh strawberries,” says style editor at large Naomi deMañana of her top day trips.

EAT LIKE AN ANGELENO “Guisados does tacos with GMO-free corn, and saucy fillings like tinga de pollo and mole poblano,” says food director Sarah Carey.

“Proof Bakery makes the best croissant, and I always pick up citrus fruit from JJ’s Lone Daughter Ranch.”

Senior food editor Lauryn Tyrell swears by Taverna Tony, in Malibu, for Greek food, and The Old Place for fireside meals in Agoura

“Artist Charlie Russell painted scenes of Native Americans and cowboys that really opened my young eyes to western U.S. history,” says research director Ann Sackrider.

ESCAPE IN ARIZONA In Phoenix, visit the cactusfilled Desert Botanical Garden and the Heard Museum, dedicated to Native American art. Stop in Tucson and have a drink at the iconic pink-stucco Arizona Inn, built in 1930, and catch a glorious sunset from Gates Pass, an overlook on the crest of the Tucson Mountains.

Mama’s Minerals Albuquerque, N.M. “Check your skepticism at the door. This sun-filled warehouse has hundreds of crystal varieties, and the staff is super-knowledgeable,” says executive editor Jennie Tung, who also loves Palms Trading Company for authentic Native American goods. “The silver jewelry, Acoma Pueblo pots, and Navajo rugs are incredible.”

TUCK INTO TEXAS BBQ “When I visit Houston, our Sunday ritual is church and Killen’s,” says photo editor Joanna Garcia. “Their brisket is so rich, you don’t need sauce.” Assistant food editor Riley Wofford gets her fix in Austin: “Everyone goes for brisket at Lamberts, but I crave chickenfried oysters and fried pie.”

HOME SHOPS TO GET LOST IN (in person, or online)

TOTOKAELO Beautifully designed textiles, ceramics, and more. totokaelo.com SEATTLE

MARCH DE-STRESS IN SANTA FE “At Ten Thousand Waves, outdoor hot tubs, plunge pools, and saunas take a note from traditional Japanese mountain spas,” says editorial general manager Meesha Diaz Haddad.

“You’ll walk down piñonscented pathways for massages and facials—and there’s even a spot to dip your feet and take it all in.”

Then make time for some sustenance—and Hatch chiles. A scenic drive south on the Turquoise Trail leads to Black Bird Saloon, in Cerrillos. “Order El Chivato,” says Meesha. “It’s one of the best green-chile cheeseburgers I’ve ever tried.”

Exquisite finds from artisans around the globe. marchsf.com SAN FRANCISCO

JAYSON HOME Timeless yet distinctive furniture and rugs. jaysonhome.com CHICAGO

BRASS LIGHT GALLERY New, vintage, and custom brass fixtures made on-site. brasslightgallery.com MILWAUKEE

DETROIT GARDEN WORKS Old-world containers and outdoor ornaments. detroitgardenworks.com DETROIT

HOP OVER TO ST. PAUL “A teen converted one of the Mississippi River isles near this Minnesota city into Peacebunny Island, a haven for rescue rabbits.

It’s a predator-free place where they bounce around freely,” says art and photo assistant Madeline Warshaw. “If you go to my hometown of Minneapolis, bring back bittersweetchocolate cookies from Rustica Bakery, a Faribault Woolen Mill blanket, wild rice, and a pair of Minnesotamade Sven clogs!”

FEAST IN ST. LOUIS . . .

“My favorite meals in my college town are the cacio e pepe at Pastaria, the bison burger at Baileys’ Range, and the brisket sandwich with cracker– topped mac and cheese at Salt + Smoke,” says assistant editor Erica Sloan.

. . . AND IN NEW ORLEANS “Don’t miss Mother’s for po’boys, Willie Mae’s Scotch House for fried chicken, and Felix’s for oysters,” Melissa says.

The Original Goodie Shop Columbus, Ohio “My grandmother always has cinnamon sticks from here when we visit her,” says associate editor Claire Sullivan. “They’re like optimized cinnamon rolls: layers of dough baked with cinnamon sugar and drenched in buttery brown-sugar glaze.”

“Fried catfish is one of the things I love most about Oklahoma, and Libby’s Cafe in Goldsby does it best. Round it out with okra, hush puppies, baked beans, and cornbread.” —food editor at large Shira Bocar

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ILLUSTRATIONS BY ENYA TODD

PREVIOUS PAGE, TOP ROW, FROM LEF T: STEPHEN KENT JOHNSON, ELIZABETH CECIL, CASSIE BANNING/L AND & GARDEN PRESERVE; MIDDLE, FROM LEF T: MIKKEL VANG, AL ANNA HALE, ELIZABETH CECIL; BOT TOM, FROM LEF T: CHRIS SIMPSON, KEVIN MIYA ZAKI, JEN JUDGE

“I’ve lived in New York City—city of great restaurants—for decades, but I still love going to the Outer Banks, where I spent many summers, and eating at The Blue Point in Duck, N.C.,” says editor in chief Elizabeth Graves. “The food, the Currituck Sound view, everything.”

STUMBLE UPON REAL ART “The locally funded (free!)

Butler Institute of American Art is a big surprise to visitors of my small Ohio hometown, Youngstown,” says sales director Brad Moore. “It’s a century old and houses works by Mary Cassatt and Winslow Homer.” (For more small museums, turn the page.)

The Strip District Pittsburgh “These warehouses converted into fish purveyors, fresh-produce stands, and cheese shops are home to the city’s best food,” says creative director Abbey Kuster-Prokell. “Go early to beat the crowds at top vendors like the Penn Avenue Fish market and the Pennsylvania Macaroni Company.”

The Lands at Hillside Farms Shavertown, Pa. ”It’s a dairy farm with a store selling eggs, milk, and ice cream churned on-site,” says style assistant Jaclyn DeNardi. “Also visit the mercantile shop, in a restored barn, for local items, like the all-natural Christina Maser soaps I stockpile.”

UNWIND IN UPSTATE N.Y. Walk or bike the Wallkill Valley Rail Trail—more than 20 miles of lush, diverse scenery, says senior designer Emma Warren.

Across the Hudson River, tour the Clermont State Historic Site, says photo director Ryan Mesina: “I t’s an estate with a huge, rolling lawn dotted with black- and honey-locust

trees and panoramas of the river and the Catskill Mountains. Go at sunset, and be prepared to be moved to tears!” While in nearby Red Hook, if you spot the Bubby’s Burrito Stand on the side of West Market Street, stop for a loaded veggie burrito so tasty you won’t miss the meat. For top-notch new and antique furniture, home editor Lorna Aragon hunts and gathers at Hammertown Barn, in Pine Plains.

FEATHER YOUR NEST

When style director Tanya Graff is in the Hamptons, she always pops into Sage Street Antiques in Sag Harbor: “It’s full of jadeite, ironstone, and Depression glass. Years ago, I scored a large labware spouted bowl that I still use almost every night at dinner!”

Nearby Bloom is another go-to shop. “This design boutique is so beautiful, you’ll want to move in,” she says. “Everything is handpicked by Mona Nerenberg, one of the best eyes in the business.” In Amagansett, she heads to Tiina the Store “for the mohair blankets, perfumes and candles, and unique items like the handmade broom I have by my fireplace.”

Kontokosta Winery Greenport, N.Y. “It has all the ingredients for a restorative Saturday: sweeping views of Long Island Sound, lots of picnic tables, and of course, deliciously crisp rosé,” says Claire. “Just add friends and a deck of cards.”

PICNIC IN CONNECTICUT

“W hen my kids were growing up, they loved Ada’s, a penny-candy store that used to be the Riverside post office,” says Living contributor Michelle Shih.

“T he original owner passed away, but a local couple reopened it as Ada’s Kitchen + Coffee. Now it’s a thriving hub where they roast turkeys on-site for sandwiches and make English muffins from scratch.”

Martha always pulls over for . . .

1

Pierogi at Kasia’s Deli in Chicago 2

GO OLD-SCHOOL IN NEW ENGLAND “In Wellfleet, Massachusetts, I head to Nauset Light Beach to relax,” says deputy digital editor Gabby Rello. “Just down the road is Coast Guard Beach, home to one of the most recognizable lighthouses in America. It’s on the Cape Cod chips bag!” Art director James Maikowski’s happy place is the Sesuit Harbor Cafe, in Dennis. “It’s a shack in the middle of a marina where you can dine on fried whole-belly clams and lobster until the sun sets.”

In South Kingstown, R.I., copy chief/articles editor Myles McDonnell kicks back at Matunuck Oyster Bar, which is sourced from a next-door aquaculture farm in Potter Pond.

“The oysters get all the attention, but the succulent scallops are the menu’s unsung heroes.”

Hot dogs at Rawley’s Drive-In in Fairfield, Conn.

3

Waffles at the Downyflake in Nantucket, Mass.

4

Lobster rolls at Bob’s Clam Hut in Kittery, Maine 5

Tacos at Cholo Soy Cocina in West Palm Beach, Fla.

truffles, sea-salt caramels, haystacks, and pieces shaped like blue crabs, the unofficial mascot of Maryland. It’s impossible to walk out without a box or two.”

Greg’s other local treat: Flying Dog beer from Flying Dog Brewery.

Candy Kitchen Frederick, Md. This historic star has been producing handmade chocolates since 1937, says deputy food editor Greg Lofts. “They have superb dark-chocolate everything:

FUEL UP IN VIRGINIA When in Charlottesville, grab lunch at The Market at Bellair. “Yes, it’s inside a gas station, but the sub sandwiches have a cult following,” says Jennie.

Then order antipasti and

Pick up papayas. Or mangoes, lychees, or guavas—and fresh sugarcane juice—at the Pine Island Tropical Fruit Market, in Bokeelia, Fla. Our 2015 American Made winner is a global destination for exotic varieties.

MARTHA STEWART LIVING

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fresh pasta for dinner at Tavola, a farm-to-table trattoria in the lively Belmont ‘hood. Take home a can of divinely salty and crunchy Virginia peanuts from Plow & Hearth.

5

Secret-NoMore Public Gardens

SUBLIME SCOOPS 1 | The Stand Natural Foods, in Laguna Beach,

Calif., for lemon and pineapple soft serve.

2 | Casey’s New Orleans Snowballs, in Austin,

Tex. “Super-refreshing snow cones,” says Riley.

3 | Kopp’s Frozen Custard, in Milwaukee.

SAVOR SOUTH CAROLINA “At Columbia lunch institution Spotted Salamander, order the pimiento cheese on cornmeal bites or melted into fondue, and save room for oatmeal cream pie,” says Erica. “At Johnny D’s Waffles and Benedicts, in Myrtle Beach, it’s all about the salty-sweet breakfast burger.”

Toomer’s Drugs Auburn, Ala. “This has been the heart of my college town since 1896,” says Claire. “Their lemonade—squeezed on the spot and lightly sweetened—is the ultimate antidote to the heat.”

GET AWAY IN GEORGIA “I want to live on the front porch of the Greyfield Inn, on Cumberland Island,” says senior editor Elyse Moody. “You reach it by ferry. You’ll see wild horses, run down a totally empty beach, fill up on coastal seafood, and sleep the best sleep of your life.”

VINTAGE-SHOP LIKE A PRO Martha and her friend and publicist Susan Magrino love to comb through the racks for rare and impeccable designer goods at The Church Mouse and Classic Collections, both in Palm Beach, Fla.

S E AT TLE

The Spheres MONTECITO, CALIF.

Lotusland NEW ORLEANS

Longue Vue House & Gardens

“Any visit home requires a visit here. The burgers are heavenly, and the custard-of-the-day never, ever disappoints,” Elizabeth says.

4 | Cruze Farm Dairy, in Knoxville, Tenn.

“The cows are grass-fed, so their milk and ice cream have a unique flavor,” says Sarah.

“All the treats are delicious.”

BISHOPVILLE, S.C.

5 | Springer’s, in Stone Harbor, N.J. “My mom

The Pearl Fryar Topiary Garden

has been going here since she was little.

Try the Moreo (mint and Oreos), or peach if it’s on the menu,” says Melissa.

SEAL HARBOR, MAINE

Abby Aldrich Rockefeller Garden

6 | The Blue Pig, in Croton-on-Hudson, N.Y.

Myles strolls down the street from his house for farm-fresh flavors like vanilla malted brownie and ginger with candied lemon.

7 | Sundae School Ice Cream, in Dennisport,

Mass. “Homemade everything,” James says.

Small & Mighty Museums

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1

in Pittsburgh. “The exhibits are colorful, graphic, and interactive, and shift as you move through the place, which I love, as a designer,” Abbey says. “It’s incredibly comprehensive.”

SNOW GOOSE PRODUCE Mount Vernon, Wash.

in East Hampton, N.Y. “The mastermind of textile artist Jack Lenor Larsen, it has a sculpture garden with works by artists like Yoko Ono and Sol LeWitt, and a landscape of glorious old trees and flowers,” says Melissa.

3

THE ANDY WARHOL MUSEUM,

LONGHOUSE RESERVE,

REYNOLDA HOUSE MUSEUM OF AMERICAN ART,

GRAB SOMETHING GREEN Amelia’s Smarty Plants in Lake Worth, Fla., is both a nursery and a store. “The plants are hearty and longlived, and the entire place, inside and out, is beautiful,” says garden writer Monica Michael Willis.

BEST ROADSIDE STANDS

in Winston-Salem, N.C. “See rotating collections of contemporary works, or walk through vegetable and rose gardens meticulously maintained for over a century,” says Claire.

PARADISE GARDENS, in

Summerville, Ga. “Visionary folk artist Howard Finster’s home is covered in the paintings that landed his work on Talking Heads and R.E.M. album covers,” says Elyse.

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PULLEN PEACHES Stratford, Okla.

CHERRY POINT FARM & MARKET Shelby, Mich.

4

THE WAYSIDE STAND Red Hook, N.Y. 5

HOKUM ROCK BLUEBERRY FARM East Dennis, Mass.

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Every napkin, place mat, tea towel, and runner Atelier Saucier produces is carefully vetted. “Whenever we source a fabric, we do the ‘lip’ test to make sure it feels nice,” says Inspektor.

THE DETAILS: Cloth napkins, in (from left) Candy Stripe, Tie-Dye Denim Linen, Blush Linen Orange, Rainbow Denim in Green, Rainbow Twill in Yellow, Rainbow Twill in Red, and Blush Linen Navy, $60 for a set of 4, ateliersaucier.la.

MARTHA S T E WA R T

American Made

Cutting Edge ST YLING BY CARL A GONZALE Z-HART

ATELIER SAUCIER, Los Angeles

The tables have turned: Cloth napkins, once reserved for special occasions, are now an eco everyday item at home. Better yet, the chic offerings from Atelier Saucier are sustainable from the start. Cofounders Staci Inspektor and Nikki Reed use high-quality surplus fabrics from fashion companies—denim, chambray, linen, and cotton—that would otherwise get thrown out. “We’re not milling anything new,” says Inspektor, who was previously a clothing designer. Adds Reed, a restaurant consultant, “Our approach is Diana Vreeland meets Julia Child. The pieces are pretty and elevated, but if you spill wine on them, it’s okay; just toss them in the wash!”

Put them out for any meal, be it a weekday breakfast or weekend feast. Like your favorite shirt, they only get softer and better with age. —Erica Sloan

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PHOTOGRAPH BY CHRISTOPHER TESTANI

It’s second nature to grab the SPF when you’re headed to the beach. But it’s smart to play defense every day, even if you’re just going to work—or to work out. With these savvy strategies (easy to stick to, much less sticky), the best protection is a worry-free walk in the park.

TEXT BY LESLIE GOLDMAN

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LUBITZ + DORNER/PL AINPICTURE

Safe in the Sun

You Can

Help

Turn Things Around You might think ending extinction means going to the ends of the Earth.

But sometimes, saving the world is as easy as showing up. Your support is vital to the San Diego Zoo’s mission of protecting animals all over the world.

Join us in making a difference—together, we can be heroes for wildlife.

ENDextinction.org

San Diego Zoo Global is involved in conservation projects in more than 70 countries, including for gelada monkeys, African penguins, and lemurs, species you can see in the San Diego Zoo’s Conrad Prebys Africa Rocks.

So long, ghostly mask.

The top facial mineral sunblocks are finally honest-togoodness invisible, thanks to micro-size particles of zinc oxide and titanium dioxide.

They also contain antioxidants and other beneficial skin-care ingredients.

We tried dozens, and these are the clear winners.

LIGHTWEIGHT GEL

Cucumber and aloe make Bare Republic Mineral Sunscreen SPF 30 Face Gel-Lotion cooling and gentle on sensitive skin. Whitegrape-seed extract also helps prevent UV damage. $17, gobare outside.com.

HYDRATING CREAM

Dermalogica Invisible Physical Defense SPF 30 soothes and helps shield with green-tea extract and a B-vitamin-packed mushroom complex. $54, dermalogica.com.

PROTECTIVE TINT

Sheer Epionce Daily Shield Tinted SPF 50 Sunscreen evens skin tone and fends off UVinduced free radicals with two antioxidantrich extracts from rosemary and apple. $40, epionce.com.

TOUCH-UP POWDER

Jane Iredale PowderMe SPF 30 Dry Sunscreen contains pinebark and pomegranate extracts and comes in four versatile shades. $50 (includes 2 refills), janeiredale.com.

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IF YOU RELIGIOUSLY slather

on sunblock at the pool but otherwise skip it, thinking, I’m just driving to the gym/picking up lunch/sitting at my desk, consider this: A stunning 90 percent of the signs of premature aging—wrinkles, fine lines, and pigmentation—result from the longterm accumulation of those mini doses of sunlight, aka incidental exposure. More alarmingly, it’s also responsible for the vast majority of basal- and squamous-cell cancers, as well as rarer, more dangerous melanomas, which 6,850 Americans may die from this year, per the Skin Cancer Foundation. “Running out to the car or getting the mail—all of that adds up,” says Minneapolis dermatologist Erin Warshaw, MD. Experts see the telltale signs daily. New York City dermatologist Doris Day, MD, says she treats many dog owners with sunburned scalps, wrinkles, and uneven skin tone, just from taking their pets out. At the University of Texas MD Anderson Cancer Center, in Houston, Susan Chon, MD, knows gardeners by the backs of their neck and shoulders. “The tan lines on their chests and foreheads are not as noticeable, because they’re often bending over when outside,” says Chon, who adds that tennis enthusiasts typically have burnished chests, arms, and shoulders. And in King of Prussia, Pennsylvania, Erum Ilyas, MD, has noticed an uptick in melanomas on the calves of female patients between ages 25 and 45, and suspects that wearing dresses or skirts sans SPF is partly responsible. “You may not burn, but you can get UV exposure that damages your DNA,” she says. The good news: Doctors are catching more cancers early, when they’re easiest to treat, during routine skin checks (the Skin Cancer Foundation recommends a full-body exam once a year). Still, the wisest move is to limit exposure in the first place.

1

USE AN A-PLUS SUNSCREEN

There are two types: chemical and physical (or mineral). Broad-spectrum formulas of either kind protect you from both UVB rays, which are primarily responsible for sunburn and cancer, and UVA rays, which can do damage that ups your cancer risk but mainly cause premature aging. Ilyas advises choosing a physical block with SPF 30 or higher: These contain zinc oxide and/or titanium dioxide, which reflect rays like armor. Even better, consider one with antioxidants, such as vitamin E or green-tea extract, to combat cancercausing free radicals. For face formulas that

check those boxes—and look and feel dewy, not chalky—see our picks, left. For the body, Warshaw suggests vitamin E–rich EltaMD UV Sport SPF 50 ($25.50, eltamd.com), and Ilyas prefers drugstore brands made for babies.

Blended with mineral actives and few additives, they’re extra-gentle and cost-effective.

She stocks CeraVe Baby Hydrating Sunscreen Lotion SPF 45 ($18, cerave.com), which has moisturizing hyaluronic acid, and Neutrogena Pure & Free Baby Sunscreen Lotion Broad Spectrum SPF 50 ($13, neutrogena.com).

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APPLY IT LIKE A PRO

And by that, we mean like a dermatologist. All 84 subjects in a 2019 U.K. study missed at least 11 percent of their face, especially near their eyes, so make sure you work sunscreen into every nook and cranny, and all the way up to your hairline. Warshaw teaches patients to layer a half-teaspoon (picture a quarter or a raspberry, depending on its thickness) over moisturizer, or to use one with built-in SPF. A foundation or tinted moisturizer with SPF provides additional protection, but never depend on makeup alone; you’d have to wear a ton for it to suffice. Next, enlist this tactic from Emily Rubenstein, DO, director of dermatology at Swedish Hospital, in Chicago: Dispense dollops onto the backs of your hands rather than your palms—to guarantee you cover this oftignored spot—and spread them onto your ears, neck, shoulders, chest, and forearms. “Then press the backs of your hands together to distribute leftovers,” she says. Reapply every two hours, no matter what you’re doing, since UVA rays penetrate untreated car, office, and gym windows. Car windshields are protective, while side panes usually aren’t; to find out if your building’s are, ask human resources or a manager, or wear a UV-detecting device, like LaRoche Posay My Skin Track UV wearable sensor ($60, laroche-posay.us) or SpotMyUV stickers ($12 for 12, spotmyuv.com). To reinforce the habit, stash easy-to-apply options. Rubenstein keeps brush-on powder, which has a longer shelf life than creams, in her bag and glove box. For exercise, try sticks or single-dose packets. Warshaw, an ultramarathoner, likes both and stows them in her fanny pack.

3

DRESS TO PROTECT

To test clothing for optimal blockage, hold the fabric up to the light and stretch it out, suggests Warshaw. “If you can see through small

COURTESY OF MANUFACTURERS

Saving Face

holes between the threads, it doesn’t offer happen around the eyes, and UV exposure is significant protection.” Indeed, that gauzy also linked to cataracts and macular degenerablouse may cover you, but it’s only comparable tion. Every day, even when it’s overcast, select a large style labeled “100% UV protection” or to SPF 4 to 8, says Rubenstein. Reinforce linen and other airy materials by washing them in “UV400.” Both indicate that the lenses shield Rit SunGuard ($7, amazon.com); the colorless the full spectrum of rays. For runs or activities dye delivers the equivalent of SPF 30 for up to on the water, go for polarized lenses. They avert 20 wears. If you head out on a hike or bike ride, light reflected off concrete, water, and other flat surfaces, which can cause the same damopt for a bright synthetic shirt rather than a age as direct sunlight. Frames with thick pale cotton tee, since deep pigments absorb bridges and close-set lenses protect the delicate more UV rays before they reach your skin than inner-eye corners, the site of many basal-cell light ones do, and tightly woven fabrics, like carcinomas; wraparounds maximize coverage poly blends, deflect them better than looser natural materials. You can also buy sun-resistant at the temples. clothes from lines like Ilyas’s AmberNoon, 5 Target All in Motion, and Uniqlo UV Protection, TOP IT OFF WITH A HAT or retailers like L.L. Bean. They’re measured The wider the brim, the more sun it deflects— in UPFs (Ultraviolet Protection Factor); look we’re talking two to three inches, minimum. for at least UPF 50.

Don’t rely on a baseball cap or a loosely woven straw style; you want one with a dense weave 4 SWEAR TO WEAR SHADES or UV-proof canvas or paper braid. Check out Sol a Mer (from $97, solamer.com) or Wallaroo About a third of us don’t put on sunglasses Hat Company (from $25, wallaroohats.com), and when we head outdoors, and that’s a real blind spot: Up to 10 percent of all skin cancers you’ll be made in the shade.

SURF’S UP! Sun-protective swimwear is better-looking than ever, and the best pieces have UPF 50 or higher, compared with a wet T-shirt’s UPF 3. Slip on a sporty rash guard, and your arms and torso will be golden (in a good way) all day— and so will your beach bambinos.

THE DETAILS: J.Crew UPF 50 rash guard, in Blue Ivory Mix, $85, jcrew.com.

Mott50 Mini Taylor UPF50+ baby long-sleeve sunsuit, $44, mott50.com.

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2

The Fabulist Frances Merrill

Owner, Reath Design Los Angeles

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9

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L AURE JOLIET (PORTR AIT); COURTESY OF MANUFACTURERS (OTHERS)

As a kid in New York City, Merrill lost herself, and found her calling, in books. She envisioned the Ingallses’ log cabin in the Little House series, Sara Crewe’s curio-filled parlor in A Little Princess, and gilded Manhattan in The Age of Innocence—and loved the black-and-white-tiled bathroom in Lyle, Lyle, Crocodile. “I really credit my work to the amount I read—it sparked my imagination,” says the interior designer, whose sought-after stock-intrade is creating worlds of pattern and color that are whimsical, warm, and personal. In 2000, with a degree in creative writing and English, Merrill drove west to L.A., where she studied textile design and worked at the home-and-fashion mecca Lost & Found, a portal into the city’s burgeoning design scene. She launched her firm in 2009, and her childhood reveries came to fruition. “I want to tell the story of somebody’s life through their house,” says the mom of two, whose personal style—“classic with prints thrown in”—is quieter than the homes she designs. After soul-searching chats and lots of sampling, “you just have to jump off the ledge,” she says. Even then, her imagination is still racing: “Sometimes I wish there was another color in the rainbow.” —Melissa Ozawa

“We ask clients, ‘Do you read in bed, collect anything weird?

How do you want your house to feel when you walk inside?’”

Her Essentials

5

1 | Pierre Frey Le Manach Pommes de Pin wallpaper, in Mordore “This pattern has everything: a floral, a stripe, and a cool 1970s colorway.”

To the trade, pierrefrey.com.

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8

2 | Servomuto Meringa pendant lamp “I like to add fabric wherever possible, and the colors for this style are incredible.” $470, artemest.com.

3 | Heidi Merrick Alison dress “It’s perfect: a classic piece I wear all the time, with or without the belt.” $515, heidimerrick .com.

7

12

“This large, handmade vase looks so pretty in my office, filled with branches and ‘roadside-inspired’ flowers.”

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4 | Home Cooking,

by Laurie Colwin “I’ve bought several copies for friends. The writing is sharp and smart. I love the care she takes in writing about the domestic.”

Vintage Contem‑ poraries, $16, indie bound.org.

5 | Kathryn Bentley Nautilus Shell earrings “These are so pretty.

I tend to pick one small pair and just wear them for years.” $500, kathrynbentley .com.

6 | Babaà Cardigan No. 18, in Clay Pot “I throw it on over anything I’m wearing.

The texture keeps it interesting.” $250, babaa.es.

13

7 | Fielding Clay Works Camellia Decorated Urn 025 “It’s beautiful on its own, or with flowers in it. I like the mix of a classic form with decorative details.” $400, fieldingclay works.com.

8 | Richard Ginori Italian Fruit dinner plate “This pattern is bright and happy, and pairs so well with modern graphic napkins.” $185, fxdougherty .com.

9 | Matthew Philip Williams Low Tables “We use tiny movable tables everywhere.”

From $245 each, workof.com.

10 | Kosas Weightless Lip Color, in Electra “I’m a simple-makeup person; a swipe of this and I’m done.” $28, kosas.com.

11 | Dr. Bronner’s Pure-Castile bar soap “A few years ago, I switched from liquid to bar soap. I stock up on this in the eucalyptus, rose, and almond scents.” $5, drbronner.com.

12 | Domaine Tempier Bandol rosé “My favorite treat.

I’ll pour a glass on nights when we don’t have plans, or when I have had a bad day, or my husband is going out.” $50, kermitlynch.com.

13 | Tabitha Simmons Hermione flats “I’ve been wearing this style for years. They are very comfortable, but look finished.” $695, tabitha simmons.com.

MARTHA STEWART LIVING

47

To make your skin look and feel like it’s fresh from a dip in the sea, add some natural algae into your routine. The aquatic plant is brimming with protective antioxidants and swimming with line-smoothing and moisture-boosting benefits.

Find the best kind for your complexion, and take the plunge.

TEXT BY CLAIRE SULLIVAN

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JULY/AUGUST 2020

PHOTOGRAPH BY ANTHONY COTSIFAS

ART PARTNER

Marine Magic

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ADVENTURE AWAITS

Get inspired to plan your next adventure to one—or all—of these beautiful destinations.

FOR EVEN MORE OF OUR FAVORITES, TURN TO PAGE 66.

CALIFORNIA visitcalifornia.com

FREDERICK, MD visitfrederick.org

HILTON HEAD ISLAND hiltonheadisland.org/offers

HOLLAND, MI holland.org

IOWA traveliowa.com

KANSAS travelks.com

KENTUCKY kentuckytourism.com

MISSOURI visitmo.com/thatsmymo

NORTH CAROLINA visitnc.com

Pick a Color The world’s oceans contain more than 70,000 varieties of algae, which fall into three main categories based on their pigment, says East Providence, Rhode Island, dermatologist Tiffany Libby, MD. Each has unique powers, but they’re all most potent when left on the skin, says New York City dermatologist Joshua Zeichner, MD, who suggests using serums and creams, rather than cleansers and scrubs.

BLUE-GREEN ALGAE

BROWN ALGAE

RED ALGAE

WHAT IT’S GOOD FOR: Hydration and

WHAT IT’S GOOD FOR: Stimulating

WHAT IT’S GOOD FOR: Fighting skin-

bolstering skin’s ability to shield itself from irritants and allergens, says Zeichner. Green-caviar algae provide firming amino acids, and chlorella seals in soothing vitamin E.

skin’s elastin, which helps it to snap back. “It’s particularly beneficial for improving water retention in the skin’s outermost layers,” says Libby, and it can also treat uneven pigmentation and atopic dermatitis.

damaging free radicals and calming inflammation. “These algae have been shown to protect against UVlight exposure,” says Zeichner.

green-caviar algae fortify Dr. Dennis Gross Marine Dew It Right Eye Gel, which feels cool on contact ($48, drdennisgross.com). Give Good Habit Glow Potion Oil Serum a shake before use; the blue-spirulina-enriched formula ups suppleness and protects skin from blue-light damage ($80, goodhabitskin.com). Chlorella is one of three algae in Estée Lauder Nutritious Micro-Algae Pore Minimizing Hydra Lotion ($48, esteelauder .com). Together, they deliver nourishing amino acids, beta-carotene, and polyphenols. Algenist’s Blue Algae Vitamin C Dark Spot Correcting Peel contains microalgaederived antioxidants to brighten and even tone; smooth it on two nights a week ($85, algenist.com).

The Life Aquatic And now for an even deeper dive: The Seaweed Bath Co., a Colorado-based company, handharvests organically grown bladder wrack in Maine (a sustainable choice, because it grows back quickly) and swirls it into natural formulas for the hair, face, and body. The Whole Seaweed Detox Bath includes entire leaves of the plant; steep them in steamy water (or use the sachet

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WHERE TO FIND IT: Moisturizing niacinamide joins forces with sustainably sourced Neptune kelp in Cyan Atlantic Serum ($48, cyanskincare.com).

If your skin is on the dry side, try Mara Universal Face Oil, which packs other nutrient-rich plant oils for instant suppleness, including moringa, bilberry, and baobab ($40, themarabeauty .com). Calming bladder wrack gives Mario Badescu Seaweed Night Cream a lightweight feel with the hydrating power of a rich salve ($22, mariobadescu.com). And morning and night, dab One Ocean Eye Revival Marine Cream atop any of the above treatments to pep up sagging areas and fill out fine lines ($74, oneoceanbeauty.com).

bag for quick tub cleanup). “These soaks contain minerals that increase circulation and decrease inflammation,” says Mount Kisco, New York, dermatologist David Bank, MD, and the magnesium in them can ease muscle pain. For a full spa experience, smooth on the Restoring Marine Algae Overnight Face Mask before you hit the bath. The shamrock-green gel has all three colors of seaweed, plus turmeric to reduce redness and irritation ($13, seaweedbathco.com).

WHERE TO FIND IT: Spritz on Osea Sea Vitamin Boost after your morning cleanse; it contains hand-foraged Gigartina seaweed, brightening resveratrol, and pomegranate enzymes that gently exfoliate ($38, oseamalibu .com). Extracts from coralline algae deliver moisturizing polysaccharides in Kiehl’s Powerful Wrinkle Reducing Eye Cream, which also contains caffeine to reduce puffiness ($45, kiehls .com). Cherry-red Skyn Iceland Icelandic Youth Serum has astaxanthin, a natural pigment that’s six thousand times more effective than vitamin C at ridding skin of free radicals ($45, skyniceland.com). At night, let algaederived retinol in Josie Maran Argan Beta-Retinoid Pink Algae Serum help encourage collagen production without redness or irritation ($68, josiemarancosmetics.com).

COURTESY OF MANUFACTURERS

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Ask Martha

Is there a way to save homemade ice cream that has become icy throughout?

—Susanne Hillier, South Chesterfield, Va.

Summer’s signature treat contains plenty of ice (hence its name), but ideally the particles are imperceptible. Overchurning can cause these bigger pieces to form. To salvage an extra-frosty batch, leave it on the counter for 10 minutes before serving. If that doesn’t do the trick, let it melt to liquid in the fridge, and then try respinning it, suggests Living editorial director of food and entertaining Sarah Carey. This works best the first time (in other words, you basically get one do-over), and tends to be most effective with egg-free recipes.

Sweet Success For a smooth, creamy finish every time, follow these pointers from our food editors.

1. Go full-fat If you’re tempted to sub in skim milk for whole, acknowledge your good intentions, then cast them aside: The richness we all scream for comes from dairy fat. For even more silkiness, use a recipe with heavy cream.

3. Freeze it in portions Letting a typical two-quart batch thaw for one serving, then refreezing the leftovers again and again can also make ice crystals grow and expand.

Instead, store it in small containers from the start, and eat each in a single sitting.

SCOOP MARTHA’S FAVORITE RECIPE For our classic vanilla ice cream recipe, hover your phone here (no special app needed), or go to marthastewart .com/vanillaicecream.

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JULY/AUGUST 2020

PHOTOGRAPH BY MARCUS NILSSON

CHRIS CHURCHILL (PICNIC); GET T Y IMAGES (PIGGY BANK)

2. Chill your base well The initial mixture should be very cold before it hits the machine; ideally, refrigerate it overnight. It’ll need less churning time this way, and that will keep ice crystals from snowballing.

What are some foods that are safe for picnics?

—Gail Mizer, Napa, Calif.

Whole fruits and vegetables, hard cheeses, and canned or dried meats are always good bets. If you’re bringing a cooler, perishable foods are fine, too.

“They just can’t be left out for more than two hours—make that one hour if the temperature is in the 80s or above,” says Argyris Magoulas, technical-information specialist at the USDA Food Safety and Inspection Service.

“Any longer, and bacteria can multiply, releasing toxins.” To minimize the risk, pack chilled sandwiches and pasta or potato salads (even no-mayo recipes can spoil) straight from the fridge, and keep them on ice until you eat, says Living assistant food editor Riley Wofford.

TAKE IT OUTSIDE For picnic-friendly recipes, hover your phone here, or go to marthastewart.com/ picnicrecipes.

I’d like to try an investing app. Any suggestions?

—Joe Takoa, Mesa, Ariz.

Consider these simple, user-friendly picks from James Royal, investing reporter at Bankrate:

We like to eat in our backyard, but it can get buggy. Which natural repellents work?

—Johanna Smithman, Orlando

When uninvited insects scoff at repellent candles or diffusers, which often can’t overpower the smell of fresh food, spritz yourself with oil of lemon eucalyptus (OLE), the only botanical option shown to fend off mosquitoes and ticks for up to six hours, per the Environmental Protection Agency. Not to be confused with lemon-eucalyptus essential oil, OLE is also extracted from its namesake tree, then refined to increase levels of PMD, the naturally occurring biopesticide in it.

Look for a spray with at least 30 percent of the ingredient, says Jim Fredericks, PhD, chief entomologist at the National Pest Management Association. Try Repel Plant-Based Lemon Eucalyptus insect repellent ($5, amazon.com). As for the botanicals citronella and catnip, some evidence suggests they may deter mosquitoes for short periods, but they haven’t been subjected to the same EPA tests as OLE and chemical formulas.

| KITCHEN TIP |

Sleek Service Razor-sharp kitchen knives make slicing and dicing a cinch (and much safer), but honing them at home takes time, special tools, and—for newbies—nerves of steel. To get her blades in precision shape, executive editor Jennie Tung sends them to the pros at Knife Aid, in Agoura Hills, California.

They provide safety sleeves and a prepaid envelope, and ship them back to you in as little as four days, ready to sink through onions and tomatoes anew. From $59 for 4 knives, knifeaid.com.

Acorns Great for beginners or people who prefer an autopilot approach, it rounds up credit or debit purchases to the nearest dollar and adds the difference to an ETF (exchange-traded fund) portfolio it selects based on your risk tolerance.

From $1 a month.

Robinhood You can pick your own individual stocks, options, or ETFs; move money in and out when you deem best; and enjoy commission-free trading all along.

Free, or $5 a month for the Gold upgrade, which includes access to market-research reports and margin trading.

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, 2 25 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.

MARTHA STEWART LIVING

53

GOOD LIVING ASK MARTHA

Does my indoor cat need flea or tick treatments?

—Mimi Lane, Lincoln, Nebr.

—Sandra Doteen, Warren, Mich.

In this recipe, almond butter magically replaces both the fat and flour in classic cookies, while brown sugar (instead of granulated) adds a rich molasses flavor and chewiness.

Five-Ingredient Chocolate Chip Cookies

Your cat will love this delicious recipe promoting healthy digestion and nourishing sensitive skin every day.

Preheat oven to 350°. Stir together 1 cup smooth almond butter, 1 cup semisweet chocolate chips, 1/2 cup packed light-brown sugar, 2 large eggs, and 1/2 teaspoon kosher salt until a dough forms. Place 1-tablespoon mounds on parchmentlined baking sheets. Bake until tops are set, about 10 minutes. Transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Keep them at their unique, playful best with IAMS™ cat food.

| GARDENING TIP |

© 2020 Mars or Affiliates.

Fly Away If you see white butterflies near your broccoli or kale, beware: Their larvae (green caterpillars called cabbage worms) love to munch on brassicas. To thwart them, intersperse flowering herbs like dill, fennel, and cilantro in your beds, suggests Jessica Walliser, author of Attracting Beneficial Bugs to Your Garden (Timber Press, 2013). They’ll lure insects like assassin bugs and spiders, which will swoop in and devour the bad guys. In the meantime, check for the worms on the undersides of leaves, and pick off any that you uncover.

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AARON DYER (COOKIES); GET T Y IMAGES (BUT TERFLY)

I’d like to make a birthday treat for my gluten-intolerant nephew.

Any suggestions?

Yes. Both can hitch a ride into your home on a person, a dog, or even a rodent under your floors and make their way to Kitty.

“Fleas can also jump up to seven inches high, so they can hop up steps into a home,” says Marc Potzler, technicalservices manager for national pestcontrol company Rentokil. Ask your vet which preventive is best for where you live, says Annie Harvilicz, chief medical officer at Animal Wellness Centers, in Los Angeles. And keep your yard well groomed, advises Potzler: “Ticks and fleas often hang out on overgrown vegetation, waiting for their next host to walk by.”

©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.

FIRE UP THE GRILL

©2020 Reynolds Consumer Products LLC.

Everyday FOOD

This whole grain contains a starch that feeds healthy bacteria in your gut, says Menifee, California, registered dietitian Cordialis Msora-Kasago.

COOK, NOURISH, ENJOY

“Corn is my favorite summer ingredient, and this take is a flavor explosion with lime juice, fish sauce, and scallions.”

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

—food editor at large Shira Bocar

| HEALTHY APPETITE |

Clever on the Cob

If you think corn is an empty carb, lend us your ear.

The sweet, crunchy kernels are a good source of cholesterollowering fiber, which also aids digestion, and they’re higher in antioxidants than fellow grains like oats, wheat, and rice. Play the field with these out-of-the-ordinary ideas.

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY KATE SEARS

MARTHA STEWART LIVING

57

EVERYDAY FOOD

3 | A Low-Sodium Broth

Summer Vegetable Stock Add this staple to light soups like gazpacho, chowder, and minestrone for subtle sweetness.

GREAT OPTICS The kernels provide some lutein and zeaxanthin, which protect your eyes by helping filter out blue-light wavelengths.

Combine 4 stripped corncobs; 1 small onion, quartered; 1 carrot, cut into thirds; and 1 celery stalk, cut into thirds, in a saucepan. Cover with 8 cups water; simmer 45 minutes. Strain; discard solids. Season to taste. Stock can be refrigerated in an airtight container 1 week or frozen 2 months.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 1 HR. | MAKES: 2 QUARTS

4 | A Plant-Powered Meal

Sweet Corn–Brown Rice Risotto Olive oil gives this dish omega fatty acids.

Simmer 4 cups Summer Vegetable Stock and 2 cups water in a saucepan. Heat 2 tablespoons extra-virgin olive oil in a medium pot. Add 1 onion, finely chopped; cook, stirring, until soft, 6 to 8 minutes. Add 1 cup short-grain brown rice; cook, stirring, until toasted, 1 minute. Add 1/2 cup dry white wine; cook, stirring, until evaporated, about 2 minutes. Add 2 cups stock mixture; simmer, stirring, 20 minutes. Add more stock mixture, 1/2 cup at a time, stirring until rice is tender, 35 to 40 minutes. Stir in 2 cups fresh corn kernels (from 2 cobs); cook until tender, 5 minutes, adding more stock as needed. Season to taste. Remove from heat; stir in 1/2 cup grated Parmigiano-Reggiano and 1 cup fresh basil leaves, thinly sliced. Garnish with more basil and serve.

ACTIVE TIME:

1 | A Spicy Side

2 | A Lighter Appetizer

Grilled Corn With Fish Sauce and Scallions

Creamy Corn-and-Onion Dip

Dry-heat cooking methods preserve more of the grain’s vitamins than boiling or steaming, says Msora-Kasago.

Heat a grill to medium-high. Grill 6 shucked ears of corn, turning occasionally, until tender and charred in places, about 10 minutes. Stir together 2 tablespoons melted unsalted butter; 2 tablespoons extra-virgin olive oil; 1 tablespoon each sambal oelek, fish sauce, and lime juice; and 2 tablespoons chopped scallion. Brush over corn; serve with lime wedges.

ACTIVE TIME:

SERVES:

58

20 MIN. | TOTAL TIME: 30 MIN.

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JULY/AUGUST 2020

Greek yogurt brings richness and seven grams of protein to this twist on a classic.

Heat 2 tablespoons extra-virgin olive oil in a large sauté pan over medium. Cook 2 onions, finely chopped, with a pinch of kosher salt, stirring, until onions caramelize, about 20 minutes.

Add 2 cups fresh corn kernels (from 2 ears) and 2 tablespoons water. Cover and cook, stirring occasionally, until corn is tender, 5 minutes.

Add 1 garlic clove, minced; cook, stirring, 1 minute. Remove from heat and let cool. Reserve 2 tablespoons corn mixture; transfer the rest to a bowl. Stir in 1 tablespoon Worcestershire sauce and 11/2 cups Greek yogurt; season to taste. Garnish with remaining corn mixture.

Refrigerate leftovers in an airtight container up to 3 days.

ACTIVE TIME:

25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 6

30 MIN. | TOTAL TIME: 1 HR. 35 MIN. | SERVES: 4

w Real stra berries.

Re al

Re al al m . ds on

s. a n a n a b

It’s the real ingredients that make Special K really tasty.

| OUT OF THE KITCHEN |

This invigorating eastern European beverage has been around for centuries. You can spike it, too: Just add a splash of vodka or gin or top off with Champagne before serving.

How We Summer

With a few smart ideas on hand, it’s a breeze for our food editors to stay refreshed and well-fed on the sunniest days. Hit the deck with their alfresco favorites, plus a brilliant to-go bottle and an appetizing new book.

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS AND LAURYN TYRELL

Lauryn’s Fruit Kompot Peaches, nectarines, and plums work best in this recipe, but you can use any combination of soft, fragrant fruits.

—senior food editor Lauryn Tyrell

Toss 3 pounds pitted and chopped ripe stone fruits, such as peaches, plums, cherries, and/or apricots (6 cups); 2 cups mixed fresh berries; 1/2 cup sugar; and 2 broken cinnamon sticks in a large, heavy pot. Mash with a spoon or potato masher; let stand 10 minutes to release juices.

Add 8 cups water; bring to a boil, then reduce heat to medium-low and simmer 10 minutes. Skim foam from surface. Remove from heat; let cool completely. Refrigerate, covered, at least 4 hours and up to 12 hours. Strain through a sieve and add fresh lemon juice to taste, up to 3 tablespoons. Serve over ice with more chopped fruit, if desired.

Kompot can be refrigerated in an airtight container up to 1 week.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 4 HR. 45 MIN. | MAKES: 11/2 QUARTS

MISTER FROSTY

“On steamy days, I don’t leave home without my Soma cold-brew glass bottle. I scoop fresh coffee grounds or green tea leaves into its removable filter (it slips through the lid), pour in icy water, and let it steep overnight or on-the-go.

Another plus: The doublewall design means it never sweats.” —GL $40, drinksoma.com.

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COURTESY OF MANUFACTURERS (COLD-BREW BOT TLE, BOOK)

“Kompot is like a grown-up fruit punch, and it gives overripe plums and peaches a new life.”

Marinated artichoke hearts with fresh fennel

Salted roasted almonds

Goat Gouda

Radish microgreens

Country pork pâté

Sliced baguette + unsalted butter topped with flaky sea salt

Quick-pickled red onions

Smoked mussels

Country Dijon mustard

Heirloom tomatoes

Thinly sliced raw zucchini

GRAZE ANATOMY Just call deputy food editor Greg Lofts the chairman of the board. He composes this irresistible spread when he wants to feed his crew, or just himself, without cooking a thing (quick-pickled red onions are as involved as it gets; for the recipe, see page 98). “The secret is mixing textures and flavors,” says Greg, who always includes these elements: a bread-y vehicle (he likes a crusty baguette or crunchy-sturdy crostini); a pat of butter and a wedge of cheese for creaminess; a salty protein or two (try mushroom pâté or tinned fish); briny marinated vegetables or store-bought giardiniera; something fresh and peppery (arugula or radish microgreens); and grainy mustard for extra zip.

Tasty Read In Falastin (Ten Speed), Sami Tamimi and Tara Wigley—Yotam Ottolenghi’s righthand man and woman—share the zesty dishes that Tamimi grew up eating, like chopped salads and za’atar eggs.

Not surprisingly, the recipes travel wonderfully: Food editor at large Shira Bocar is way into the musabaha, a dish of warm chickpeas with greenchile sauce and toasted pitas, and assistant food editor Riley Wofford has bookmarked the hummus and labneh balls.

MARTHA STEWART LIVING

61

“Rigatoni isn’t traditional for carbonara, but we love the way the sauce clings to it.”

—assistant food editor Riley Wofford

| WHAT’S FOR DINNER? |

Quick-Change Artist When you give pasta a seasonal wardrobe update, it’s well suited for any warm summer night. Dress rigatoni in a light carbonara sauce, prosciutto, and baby spinach, or brighten ravioli with roasted cherry tomatoes and eggplant.

It’s minutes away from starring in its own Roman (or Sicilian) holiday.

TEXT BY CLAIRE SULLIVAN RECIPES BY RILEY WOFFORD

62

JULY/AUGUST 2020

Ravioli With Roasted Eggplant, Tomatoes, and Capers

Prosciutto Carbonara With Spinach

Sausage-and-Peppers Pasta With Almond Frico

Thai-Curry Shrimp Linguine

Ravioli With Roasted Eggplant, Tomatoes, and Capers This recipe pairs ricotta ravioli with eggplant and tomatoes for a play on pasta alla Norma.

1 pound eggplant 1¼ pounds cherry tomatoes 1 shallot, thinly sliced

1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper 12 ounces store-bought fresh or frozen cheese or spinach ravioli 2 tablespoons capers, drained 11/2 ounces Parmigiano-Reggiano, grated ( 1/3 cup), plus more for serving 1 cup packed basil leaves, torn if large, plus more for serving

1. Preheat oven to 450°. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.

2. Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain.

Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

1 tablespoon extra-virgin olive oil 3 ounces prosciutto, sliced lengthwise into ½-inchwide strips 2 large eggs, plus 2 yolks 1 ounce Pecorino Romano, grated ( 1/4 cup), plus more for serving 12 ounces rigatoni Kosher salt and freshly ground pepper 5 ounces baby spinach

1. In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes.

Drain on paper towels; crumble. In a bowl, whisk together whole eggs, yolks, and cheese.

2. Cook pasta in a pot of salted water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain. Whisk ¼ cup pasta water into egg mixture. Add pasta and spinach to skillet, then slowly add egg mixture to pasta. Stir over low heat until sauce thickens and clings evenly to pasta and spinach wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce. Stir in all prosciutto. Serve with more cheese and pepper.

ACTIVE TIME:

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

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

Sausage-and-Peppers Pasta With Almond Frico 2 tablespoons extra-virgin olive oil, plus more for skillet and drizzling 4 ounces Parmigiano-Reggiano, grated (1 cup)

1/3 cup almonds, toasted and chopped 12 ounces spicy Italian sausage, casings removed 1 jar (12 ounces) roasted peppers, drained and chopped 4 teaspoons sherry vinegar 12 ounces orecchiette Kosher salt and freshly ground pepper 2 cups baby arugula

1. Heat a large nonstick skillet over medium 2 minutes; brush lightly with oil. Sprinkle evenly with 1/3 cup cheese and almonds; cook until crisp and browned on bottom, about 2 minutes. Scrape onto a plate; let cool, then crumble. Return skillet to medium-high heat; swirl in oil. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Add peppers and 3 teaspoons vinegar; cook 1 minute.

2. Cook pasta in a pot of salted water 1 minute less than package instructions. Reserve ½ cup pasta water, then drain. Add pasta and remaining 2/3 cup cheese to skillet; toss to coat, adding enough reserved pasta water to create a silky sauce. In a bowl, toss arugula with remaining 1 teaspoon vinegar and a drizzle of oil; season to taste. Serve over pasta with frico.

ACTIVE TIME:

For smokier flavor, try speck instead of prosciutto.

30 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4

Thai-Curry Shrimp Linguine Linguine replaces the rice stick noodles typically used in curry bowls.

Kosher salt 12 ounces linguine 6 ounces green beans, trimmed and cut into 2-inch pieces

¼ cup green curry paste, such as Maesri ¼ cup chopped fresh cilantro stems, plus leaves for serving 2 tablespoons extra-virgin olive oil

¾ cup light coconut milk 1 pound large shrimp, peeled and deveined 2 teaspoons fresh lime juice, plus wedges for serving

1. Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 minutes. Reserve ½ cup pasta water, then drain.

2. In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes. Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.

ACTIVE TIME:

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

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

ACTIVE TIME:

Prosciutto Carbonara With Spinach

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EVERYDAY FOOD | PERFECTING |

Rule the Roost

Our winning technique for grilled chicken breasts pecks out any dry—or bland—results. A few juicy secrets: Choose small cuts, and pound them flat so they cook quickly and evenly. Then, for maximum flavor without flare-ups, finish with a robust sauce.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

HOISIN-TERIYAKI GRILLED CHICKEN BREAST

64

JULY/AUGUST 2020

“This hoisin-teriyaki glaze goes on in the last few minutes of cooking, so you get a nice char without burning.”

—senior food editor Lauryn Tyrell

Thyme offers earthiness to this lemony sauce, but you can sub in any fresh herb, such as rosemary, sage, parsley, mint, or a combi na‑ tion, says Lauryn.

CLASSIC GRILLED CHICKEN BREASTS Ingredients 8 boneless, skinless chicken breasts (each about 8 ounces)

½ teaspoon

¼ cup fresh lemon

½ cup extra-virgin

juice

olive oil, plus more for grill

1 tablespoon chopped fresh thyme leaves

¾ teaspoon sugar

1

red-pepper flakes (optional)

Kosher salt and freshly ground pepper

Flatten the Chicken

For even cooking, place chicken breasts between two layers of plastic wrap and lightly pound them to an even thickness (about ½ inch). Let stand at room temperature about 30 minutes.

2

Mix the Sauce

While chicken rests, whisk together lemon juice, thyme, sugar, red-pepper flakes, oil, and 2 teaspoons salt.

3

Grill and Finish

Season both sides of chicken with salt and pepper. Prepare grill for direct-heat cooking; let grates get very hot (this ensures a good sear without drying out meat). Oil grates and cook chicken, turning occasionally, until charred in places and cooked through, 8 to 10 minutes total. Transfer to a serving dish. Pour or spoon sauce over pieces while still warm; serve.

GOODBYE, GUESSWORK If you’re nervous about a pink center, invest in a top-of-the-line instant-read thermometer (we swear by the speedy, durable Thermapen Mk4; $99, thermoworks.com). Insert it into the wider, rounder end of each piece. The magic “dinner’s done” number is 155 degrees; the meat will continue to cook for a few minutes once off the heat.

Fun With Flavor Try one of these bold swaps for the lemon sauce.

1 | Hoisin-Teriyaki Glaze Whisk together ¼ cup ketchup; 2 table‑ spoons each hoisin sauce, light-brown sugar, and fresh lime juice; 2 teaspoons sesame oil; and 1 small garlic clove, grated. Brush mixture over both sides of chicken, turning occasionally, in last 2 to 3 minutes of grilling; serve.

2 | Yogurt-Ranch Dipping Sauce Stir together ¼ cup mayonnaise, ¼ cup Greek yogurt, 2 table‑ spoons each chopped fresh chives and dill, and 1 teaspoon distilled white vinegar. Season with salt and pepper.

MARTHA STEWART LIVING

65

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July/August

“The sun was shining brightly out of a soft blue sky and the day was calm.

The giant peach, with the sunlight glinting on its side, was like a massive golden ball sailing upon a silver sea.”

—Roald Dahl, James and the Giant Peach

PHOTOGRAPH BY VICTORIA PEARSON

MARTHA STEWART LIVING

67

SU MM ER SIMPLE

Incredible meals can come together in minutes when fresh, colorful ingredients saturate the market. Blitz a chilled soup, grill a steak salad, or toss pasta with tomatoes that won’t spend a second inside of a pot.

With these effortless recipes, you can eat like you’re on vacation every day.

PHOTOGRAPHS BY CON POULOS TEXT BY MICHELLE SHIH

RECIPES BY SHIRA BOCAR

68

REV UP SOUP AND SANDWICHES Like a favorite sundress and sandals, this combo is casual-chic.

If you’re a gazpacho fan, try its verdant cousin, packed with refreshing cucumbers, cilantro, and scallions, plus avocados for dairy-free creaminess. Throw them in the blender, chill, and serve with good ham, jammy eggs, blanched asparagus, and crisp crostini for DIY tartines.

Kitchen Tip To take this spread on a picnic, pack the soup in a thermos, and instead of making crostini, bring a whole baguette and tear off chunks.

Chilled Avocado-Cucumber Soup With Crostini For all the recipes in this story, see page 98.

Crispy Pressed Italian Sandwich

Kitchen Tip This recipe eliminates the first-night scramble in a vacation rental.

P ack the sandwich at the bottom of your cooler, hit the road, and grill on arrival.

GUARANTEE GOOD PRESS Assemble our muffuletta-inspired sandwich in the morning—layer ciabatta with olive tapenade, provolone, mozzarella, roasted peppers, marinated artichoke hearts, spicy salami, and baby arugula—then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, cut and pass the panini.

PULL IT OFF IN ONE POT This Spanish-inflected rendition of steamed mussels will transport you to distant ports. Start by crisping up chorizo—just a bit provides an incredible smoky punch—then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and beans for texture (they’ll thicken the broth and absorb all the flavors, too), throw in the mollusks, and cover.

Half a glass of vino later, you’ll have dinner—and next to no cleanup.

Drunken Mussels With Chorizo and White Beans 71

Spaghetti and No-Cook Tomato-Tuna Sauce Kitchen Tip If you are swimming in tomatoes, double this recipe. It’s delicious warm or even at room temp the next day.

SKIP THE SIMMER Blink and you’ll miss this sauce recipe: Combine chopped tomatoes, olive oil, garlic, vinegar, and basil in a big bowl on the counter, and let them sit until they break down a bit. When the pasta is just cooked, toss it all together with a generous shower of grated Parmesan, which thickens and emulsifies the sauce, plus oil-packed tuna for a jolt of brininess and protein.

72

GET FRESH WITH FILLETS Think baked fish is boring? One taste of our catch of the day, and you’ll be hooked. Thinly slice your squashes so they cook as swiftly as the halibut or cod, and combine the rounds with capers, thyme, and olive oil. Arrange them in a pan and lay the fish and sliced tomatoes on top. Covering with foil for most of the cooking time is key: The protein stays tender, the vegetables get soft and juicy, and every forkful bursts with flavor.

Baked Fish With Summer Squash

Kitchen Tip

Chopped Barbecued-Chicken Sandwich

FAST-FORWARD THE FLAVOR To bring your favorite barbecue joint home, grill boneless, skinless chicken thighs, and in the last minutes of cooking, brush on a five-ingredient sauce (the base is ketchup, and pimentón supplies depth). Cut up the meat, and pile it on buns with a cabbage slaw mixed with celery seed, mayo, and vinegar. The result is sweet, salty, crunchy, and creamy—umami achieved.

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

For an in-a-pinch shortcut, use your favorite store-bought BBQ sauce.

START WITH A SEAR Some dishes are so adjustable, they’re more a concept than a recipe.

Exhibit A: our grilled-steak salad. The trick is to drizzle on a little vinaigrette when it comes off the heat, to give the meat a savory brightness. You’ll grill corn and onion at the same time, because why not? You’ve already got the fire going, and the smokiness is delightful. Layer them with crunchy romaine, tomatoes, bell pepper, or anything else that beckons at the farm stand, then top with the sliced meat, salty feta, and more vinaigrette.

Grilled Skirt-Steak Salad

75

A NATURAL PROGRESSION 76

When the constant demands of an English-style garden became more work than pleasure, a Washington State landscape architect decided to make a change. A trip to Japan inspired this stunning, more self-reliant design, and taught him that pared-down can be plenty.

PHOTOGRAPHS BY CLAIRE TAKACS TEXT BY JOHANNA SILVER

landscape architect David Pfeiffer’s home garden on Vashon Island, Washington, was long completed.

He’d designed it in 2001, taking a cue from iconic English estates and planting lavish perennial borders, tightly clipped hedges, and abundant flower beds around his striking galvanized-metal-and-wood house overlooking Colvos Passage, a picturesque tidal strait of Puget Sound. There was just one catch: A decade of constant upkeep had filled Pfeiffer, who shares the place with his husband, Dan Klein, a retired psychiatrist, with a growing sense of dread. His garden was too high on maintenance, and too low on pleasure. “The tipping point was when I’d see it through a window, and all I’d notice was perennials that needed to be divided, and pruning and weeding that needed to be done,” he says. A change was in order, but where to begin? Pfeiffer has laser vision when designing for clients, he says, but when it’s personal, “I get flooded by a bazillion options.”

As he cycled through possibilities, Pfeiffer thought back to a momentous trip in 2007, when he’d found clarity strolling along the stone paths in Kyoto’s Katsura Imperial Villa, a stellar example of design during Japan’s Edo period (1603–1868). The carefully considered use of rock, gravel, and water had moved him deeply. “The same materials that can make waterfalls stick out as disproportionate to their surroundings were used there to create harmony and quiet,” he explains.

And so was a refined combination of plants chosen for their color, texture, and movement. He recalled that some of them, like simple grasses, would translate well to his Pacific Northwest plot. “The garden there

BY THE SPRING OF 2012 ,

“To plan an outdoor space, first consider how you live and like to entertain, and include dining and conversation areas to accommodate that,” suggests David Pfeiffer (right, with his husband, Dan Klein). In summer, the door swings open from their living room to create a natural transition to the patio.

77

PEACEFUL PATHS Pfeiffer thinned the dense forest on his property for better views of Colvos Passage, leaving handsome fir, madrone, and cedar trees. In a clearing visible from the outdoor seating areas, he plotted a labyrinth out of a low-growing meadow mix.

It gets mowed throughout the growing season, but the surrounding field is cut only once a year, in mid-May. Pfeiffer walks the labyrinth every morning as part of his meditation.

highlights the landscape over artificial ornamentation, and have friends over for cocktails and a round or two. “Anyone seamlessly integrates architecture and nature,” says Pfeiffer. from ages 8 to 80 can play.”

“My imagination started firing as I thought about it. I was filled The most dramatic additions are a lap pool, where the couple with ideas.” swim each morning when weather permits, and a poured and And with that, he got to work. He pulled out the intricate sandblasted concrete patio that offers breathtaking westerly perennials near the columns of the grape arbor on his back views of the Olympic Mountains across the waterway. Pfeiffer terrace, and let the graphic structure be the star. The nearby designed the pool to mirror the size of the bocce court, and fountain gives him a soothing view from the kitchen sink when repurposed the dirt excavated when digging it to create a nearhe’s doing dishes. For a sense of order, he organized the land- by sculptural berm, or small hill, which he seeded with lowscape with a distinct center line and axis. “When you have maintenance rye, fescue, clover, and white and blue wildflowers. those, you can messy-up the rest of the garden and be much The result is minimalist but impactful—and enchanting from more casual with plantings,” Pfeiffer says. every angle. Most important, it requires far less toil than its On the northwest side of the house, he got rid of multiple previous incarnation did (sweeping and raking gravel and raised beds for growing vegetables (the couple now happily grass-cutting, mostly), so Pfeiffer and Klein have a lot more support their local organic farmers) and laid down a 60-foot time to soak in what originally drew them to the property: bocce court; when not in use, the swept gravel has a serene, “its ethereal light, majestic views, and glorious sunsets,” Pfeiffer zen-like effect. “I didn’t know the first thing about the game, says. “Now there’s a restful quality to the garden. I feel a calmbut I liked the geometry of it,” admits Pfeiffer, who loves to ness, a joy.”

78

FRESH FLAVORS Outside the kitchen, Pfeiffer kept a few edible beds for herbs like chives, lemon balm, marjoram, parsley, rosemary, and sage.

“All the classics,” he explains. Dwarf boxwood shrubs surround each bed, and red metal tuteurs in their centers support cherry tomatoes in summer and offer structure and color in winter.

GENTLE GEOMETRY Above: A bocce court filled with crushed granite from a local pit replaced the couple’s labor-intensive vegetable garden. “It’s definitely austere,” Pfeiffer says of the new addition. “I had friends asking when it was going to be finished.

But I absolutely love it.” It’s lined with globe locusts, a popular Parisian street tree known for its soft yet formal symmetry. Left: Pfeiffer kept all the topiary boxwoods from his Englishgarden days when he reimagined the property. “We probably have 60 balls and cones throughout the garden,” he says. “You can put looser grasses and ground covers around them without the whole thing looking like a mess.” Here, the wispy seedheads of Deschampsia cespitosa ‘Goldtau’ catch the afternoon light.

‘Capron’ musk strawberries, prized for their tendency not to invade and their “perfectly sweet strawberry flavor,” Pfeiffer says, grow below.

80

A SWELL SCENE In the foreground, a berm (made from the dirt dug out for the pool) offers privacy to swimmers, hides equipment, and makes a sweet spot to take in water views and the house. The arbor just outside the house is covered in seedless table grapes, and the concrete planters that line the steps to the pool contain red Japanese bloodgrass and purple-flowering Verbena bonariensis.

VERDANT VIEWS Above: Drainage culverts (large pipes) were repurposed to house an orchard bearing plums, apricots, pears, and apples. Their open bottoms allow the tree roots to reach deeply, while the material plays off the industrial architecture of the house, which was designed by the Miller Hull Partnership.

Golden Japanese forest grass (Hakonechloa macra ‘Aureola’) spills out of each planter, softening the edges. Right: The majestic Olympic Mountains are visible from most areas of the garden.

82

AN IDEAL OVERLOOK A mowed path leads from the house through a meadow to a hundredyear-old, hand-carved Javanese teak structure called a joglo. Just beyond it, the land gradually drops almost 300 feet to the beach. Pfeiffer and Klein meditate and practice yoga here, and often bring friends to share a cocktail at sundown. You can see more of Pfeiffer’s designs at davidpfeiffer.com.

EAT A

PEACH •••

There’s something supernatural about summer’s legendary stone fruits—just biting into a perfect one is transcendent. Now’s the time to enjoy them to the fullest. Buy a basketful, and breathe in l’air de la pêche as they ripen in your kitchen; then share them in these mouthwatering twists on classic desserts.

84

PHOTOGRAPHS BY PAOLA + MURRAY | TEXT BY CHRISTIAN WRIGHT RECIPES BY SHIRA BOCAR, SARAH CAREY, AND LAURYN TYRELL

BROWN-SUGAR PEACH PAVLOVA

•••

BLUSHING BELLES

For all the recipes, see page 100.

A poached peach is a beautiful thing. Simply submerge six pitted halves in a bath of water, lemon, sugar, and vanilla paste.

While they simmer, whip up your meringue base, mixing brown sugar with white for a subtle caramel flavor.

Once cooled, the fruits’ skins will slip right off. Ta da!

The shining orbs are the life of the pavlova.

85

CARDAMOM-SCENTED PEACH-APRICOT COBBLERS

•••

HIDDEN TREASURES Classic cobbler often gets warmth and spice from nutmeg, cinnamon, and ginger. These single servings have some exciting surprises under their drop-biscuit tops: Cardamom and allspice bring an intriguing new note, and sliced apricots offer a touch of acidity.

86

FRESH FINISHES Here’s a new play on cheesecake, only easier and in tart form. The no-bake cream-cheese filling floats on a tender press-in crust made from butter, flour, sugar, and salt. Top it with thin peach wedges (peeled for a luxurious finish) and blueberries, both tossed in sugar, lemon, and salt to intensify their summery essence.

PEACH-AND-BLUEBERRY TART WITH CREAM-CHEESE FILLING

•••

87

RIPE IDEAS

PEACH SALAD WITH MELON AND LILLET

•••

88

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

No one can resist a platter of fruit at peak juicy sweetness. An artful mix of shapes—canteloupe crescents, round watermelon slices and balls— makes it even more enticing. Garnish with small basil leaves, for a hit of anise (Peaches & Herb, reunited!), and a splash of Lillet Rosé to teleport your gang to Provence.

PEACH-GUAVA POPS

•••

TROPICAL ESCAPES For frozen treats that delight palates of all ages, purée chopped peaches with guava juice, and throw in some lime zest and a pinch of salt. Stir in macerated peach slices, and freeze the mix in old-fashioned molds.

You’ve just captured sunshine on a stick.

89

At this time of year, only the BREEZIEST DIYs will fly. These done-in-a-day projects put AIRY, TRANSLUCENT fabrics to inspired use. They’ll make your place look and feel COOLER, and keep the relaxed vibes FLOWING.

Sheer Genius

A Beachy Bed This serene cabana can be all yours, all summer. Just cut panels of fluttery Indian cotton, hem the top and bottom edges, and stitch on twill tape for ties. Knot them onto the bars of a modern four-poster, and you’re set for vacation-quality naps. If you have a regular bed, you can achieve the same oceanfront feeling with a set of inexpensive ceilingmounted brackets and curtain rods. For the how-to for this project and all the others in this story, see page 102.

THE DETAILS: B&J Fabrics Indian-cotton sheer stripe #74564669, 44" wide, $16 a yd., bandjfabrics.com. Purl Soho cotton twill tape, ¾", $1.25 a yd., purlsoho .com. Room & Board Architecture bed, in White, from $1,199, roomandboard .com. Hawkins NY Simple Linen Bedding Collection pillowcases, from $78 for 2; sheet, from $198; and quilt, from $395, all in White, hawkinsnewyork.com.

Hedgehouse Toulouse pillow, 14" by 26", in Charcoal Wide, $130; and Toulouse headboard cushions, in Blue Narrow, $420 each, hedgehouseusa.com.

90

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

Delicate Drapes When a room gets beautiful natural light, the sparest of window treatments will suffice.

These quick-sew curtains are hemmed on three sides, with a channel on top for the rod.

The clever twist: Stitch the center of an 18-inch length of twill tape onto the inner bottom corner of each panel, and screw a wooden knob into the window frame. When you want a spill of sun, loop the twill tape around the knob, and let it stream in.

THE DETAILS: B&J Fabrics Indiancotton sheer plaid #76052172, 42" wide, $27 a yd., bandjfabrics.com.

Purl Soho cotton twill tape, ¾", $1.25 a yd., purlsoho.com.

91

Lofty Lighting Midcentury-style lanterns usually have a paper shell. These feature soft linen and plug into a standard electrical outlet, so you can hang them anywhere to layer texture into a room by day and fill it with a warm glow at night. And their construction is as uncomplicated as their look: Just hem the long sides of three fabric strips, fold them over a lampshade ring, and let the selvage ends hang loose for an unfinished bottom edge.

THE DETAILS: Gray Lines Linen open-weave linen #8064 SKU OW, 58" wide, $12 a yd., graylinelinen.com. The Lamp Shop washer-top wire rings with ½ -inch recess fitter, 22" diameter, $8 each, lampshop.com.

92

Chic Storage A layer of open-weave linen gives a glass-front cabinet subdued style and solves a quandary. It quietly camouflages everything inside, so you don’t have to keep the contents perfectly arranged.

Measure and trim the fabric to at least an inch larger than the panes on all sides, taking care to follow the horizontal lines of its warp. To attach it, put double-sided tape dots at the corners and adjust it on the inside of the door frame until centered; then cover the edges with gaffer’s tape.

THE DETAILS: IKEA Syvde cabinet with glass doors, $129, ikea.com.

Gray Lines Linen open-weave linen #8064 SKU OW, 58" wide, $12 a yd., graylinelinen.com.

93

Screen Savior The beauty of this partition is twofold: It diffuses light, so it’s as flattering as a photo filter, and it moves around easily, so you can block the glare in all your reading spots. Buy the frame, then fill in the spaces with next-to-nothing fabric (we used cotton voile). The steps are a cinch: Simply hem the edges and add top and bottom channels for the rods.

ART DIRECTION BY JAMES MAIKOWSKI

THE DETAILS: Welcome to the Woodshop custom wooden standing screen, made to order, welcometothewoodshop.com.

B&J Fabrics Indian-cotton voile, 44" wide, in #74489872, $16 a yd., bandjfabrics.com.

94

Barely-There Bag This sheer little number is made for floating to the beach, pool, or park with just the essentials: keys, book, and SPF. It’s stitched together from nearly weightless squares of seethrough striped linen, with sturdier strips of linen ribbon for the handles and top trim. Slip it over a shoulder, and slide into your sandals.

THE DETAILS: Gray Lines Linen sheer stripe linen, graylinelinen.com.

Shindo USA linen-like tape, 25 mm (similar to shown), $73 for a 30-meter roll, sicen.shindo.com.

95

CUE A BETTER MOOD

Check in with how you’re feeling with short mindfulness activities tuned to your emotions.

my.life DOWNLOAD MYLIFE™ FOR FREE Hover your phone’s camera over this smart code to download now.

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

FARM FRESH

ST YLING BY STEVE PEARCE

On the menu this month: dishes bursting with seasonal produce. For our food editors’ tips on how to choose the most flavorful fruits and vegetables and store them, see page 25.

PHOTOGRAPH BY CON POULOS

MARTHA STEWART LIVING

97

The Workbook GOOD THINGS PAGE 19

Star-Spangled Ice Cream Sandwiches 1½ sticks unsalted butter, melted, plus more for baking sheets 1 cup plus 2 tablespoons unbleached all-purpose flour

2. Using a 1½-inch star cutter, stamp out 12 evenly spaced stars (3 rows of 4, about 3 inches apart) from one cake; discard or reserve for snacking. Beat ice cream and sorbet separately until spreadable; spread ice cream over uncut cake in an even layer. Dollop sorbet over ice cream; swirl with the tip of a knife. Top with stamped cake, top-side up. Wrap in plastic (still in sheet); freeze at least 8 hours and up to 1 week. Transfer cake to a cutting board; cut into 12 sandwiches with a serrated knife.

Serve immediately.

ACTIVE TIME: 5

MIN. | TOTAL TIME: 2 HR.

5 MIN., PLUS COOLING | MAKES: ABOUT 2 CUPS

SIMPLE SUMMER PAGE 68

ACTIVE TIME: 25 MIN. | TOTAL TIME: 9 HR. 15 MIN. | MAKES: 12

¾ teaspoon kosher salt

HOW WE SUMMER

1 cup sugar 3 large eggs, room temperature

PAGE 60

2 teaspoons pure vanilla extract

Chilled Avocado-Cucumber Soup With Crostini

2 pints vanilla ice cream, softened

This soup is best served the day you make it, but the crostini, asparagus, and eggs can be made a day ahead.

½ pint raspberry sorbet, softened 1. Preheat oven to 350°. Butter two

9-by-13-inch rimmed baking sheets. Line each with parchment, leaving an overhang on two long sides; butter parchment. Whisk together flour and salt. In another bowl, whisk together butter, sugar, eggs, and vanilla extract. Whisk in flour mixture until smooth.

Divide batter evenly between sheets; bake until dry to the touch, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.

Place onions in a heatproof bowl.

In a saucepan, bring vinegar, sugar, and salt to a boil; pour over onions. Let cool completely.

Refrigerate, covered, at least 2 hours and up to 1 month.

2 English cucumbers, peeled and chopped 2 avocados, halved, pitted, and peeled

Quick-Pickled Red Onions 2 small red onions, thinly sliced 1 cup white-wine vinegar 2 tablespoons sugar 1 tablespoon kosher salt

2 scallions, chopped 1 cup packed fresh cilantro leaves 1 jalapeño, seeds removed for less heat if desired 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper

1 baguette, cut on the bias into ¼-inch slices

½ cup extra-virgin olive oil, plus more for drizzling 1 bunch asparagus, trimmed 4 large eggs 6 ounces thinly sliced ham 1. In a blender, combine cucum-

bers, avocados, scallions, cilantro, jalapeño, lime juice, and 1 cup water; blend until smooth. Season with salt and stir in up to ¼ cup more water until consistency is like that of heavy cream. Refrigerate until chilled, at least 1 hour and up to 6 hours.

2. Meanwhile, preheat oven to 350°. Arrange baguette slices on a rimmed baking sheet. Brush both sides with oil; season with salt and pepper. Bake until golden, 15 to 20 minutes.

3. Prepare an ice-water bath.

Bring a pot of generously salted water to a boil. Add asparagus; cook until bright green and tender, 2 to 3 minutes, depending on thickness. Transfer to a plate; let cool slightly. Return water to a boil; gently lower in eggs with a slotted spoon and cook 7 minutes.

Transfer to ice bath and let stand 5 minutes. Peel and halve; season to taste.

4. Ladle soup into bowls and

drizzle with oil. Serve with crostini, asparagus, eggs, and ham.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

35 MIN. | SERVES: 4

Recipe Index STARTERS, SALADS, SOUPS & SIDES Braised Green Beans With Tomatoes and Cilantro 17 Chilled AvocadoCucumber Soup With Crostini 98

Cucumber-Herb Salad 17 Grilled Corn With Fish Sauce and Scallions 58 Peach Salad With Melon and Lillet 101 Sautéed Corn With Black Pepper and Manchego 17

98

JULY/AUGUST 2020

MAINS

Grilled Skirt-Steak Salad 100

Sweet Corn–Brown Rice Risotto 58

DESSERTS

OTHER

Baked Fish With Summer Squash 99

Muffuletta Franks 24

Thai-Curry Shrimp Linguine recipe card

Brown-Sugar Peach Pavlova 100

Basic Barbecue Sauce 100

Tortilla Española 16

Cardamom-Scented Peach-Apricot Cobblers 101

Creamy Corn-andOnion Dip 58

Chopped Barbecued-Chicken Sandwich 100 Classic Grilled Chicken Breasts 65 Crispy Pressed Italian Sandwich 99 Cubano Franks 24 Drunken Mussels With Chorizo and White Beans 99

Philly-Cheesesteak Franks 24 Prosciutto Carbonara With Spinach recipe card Ravioli With Roasted Eggplant, Tomatoes, and Capers recipe card Sausage-andPeppers Pasta With Almond Frico recipe card Spaghetti and NoCook Tomato-Tuna Sauce 99

BEVERAGES Lauryn’s Fruit Kompot 60

Five-Ingredient Gluten-Free Chocolate Chip Cookies 54 Peach-and-Blueberry Tart With CreamCheese Filling 101 Peach-Guava Pops 101 Star-Spangled Ice Cream Sandwiches 98

Hoisin-Teriyaki Glaze 65 Quick-Pickled Red Onions 98 Simple Vinaigrette 100 Summer-Vegetable Stock 58 Yogurt-Ranch Dipping Sauce 65

and bread is crisp, about 20 minutes. Remove foil, slice, and serve.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

55 MIN. | SERVES: 4

8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4

Crispy Pressed Italian Sandwich

Baked Fish With Summer Squash

To make cheesy croutons from the scooped-out bread, tear it into oneinch pieces and toss with two tablespoons extra-virgin olive oil and one tablespoon grated Parmesan.

Season with salt and pepper, and bake at 375° until golden and crisp, about 15 minutes.

Look for farmers’-market varieties of squash—Zephyr, cousa, pattypan, or yellow or striped zucchini.

1 loaf ciabatta (1 pound) Extra-virgin olive oil, for brushing

½ cup olive tapenade 4 ounces sliced provolone 8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced 1 cup thinly sliced roasted red peppers 1 jar (12 ounces) marinated artichoke hearts, drained and chopped 4 ounces thinly sliced spicy salami 2 cups baby arugula

Drunken Mussels With Chorizo and White Beans 2 tablespoons extra-virgin olive oil 2 ounces dried chorizo, thinly sliced (½ cup) 1 shallot, minced 2 cloves garlic, thinly sliced 1 cup dry white wine, such as Sauvignon Blanc 1 pint cherry tomatoes, halved (2 cups) 1 can (15 ounces) white lima or cannellini beans, drained and rinsed 2 pounds mussels, cleaned Kosher salt 2 tablespoons chopped parsley leaves

1. Preheat oven to 375°. Split

1. Heat oil and chorizo in a large

bread horizontally; scoop out soft interior (reserve for croutons or breadcrumbs). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely.

Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.

pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.

2. Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.

3. Preheat a grill to medium, or oven to 375°. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt

2. Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to

Spaghetti and No-Cook Tomato-Tuna Sauce 1½ pounds ripe medium tomatoes, cored and torn, or chopped into ½ -inch pieces (3 cups)

½ cup plus 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed and peeled

¼ cup packed fresh basil leaves, torn, plus more for serving 1 teaspoon red-wine vinegar

¼ teaspoon red-pepper flakes Kosher salt 12 ounces spaghetti 2 jars (each 7 ounces) tuna packed in oil, drained 1 ounce Parmigiano-Reggiano, grated ( ¼ cup), plus more for serving 1. In a large heatproof bowl, com-

bine tomatoes, ½ cup oil, garlic, basil, vinegar, and red-pepper flakes. Season generously with salt. Let stand up to 1 hour; remove and discard garlic.

2. Cook pasta in a large pot of generously salted water according to package directions until al dente. Reserve ¼ cup pasta water, then drain.

3 cups thinly sliced mixed summer squashes (12 ounces total) 1 tablespoon fresh thyme leaves 1 tablespoon capers, drained and rinsed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 cod or halibut fillets (each 5 ounces), skins removed 4 cocktail tomatoes, thinly sliced Buttered cooked rice, for serving

Preheat oven to 400°. Place squashes, thyme, and capers in a 9-by-13-inch baking dish; drizzle with 2 tablespoons oil and season with salt and pepper.

Toss to combine. Season fish with salt and pepper; arrange over squashes. Top with tomatoes.

Drizzle fish and tomatoes with remaining 1 tablespoon oil. Cover with parchment-lined foil and bake 15 minutes. Remove foil and continue to bake until fish is opaque and squashes are tender, about 10 minutes. Serve with rice.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

3. Immediately transfer pasta to bowl with tomatoes; add tuna, cheese, and remaining 2 tablespoons oil. Toss well to combine, adding pasta water as needed to create a silky sauce. Serve with more cheese and basil.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

MARTHA STEWART LIVING

99

The Workbook 1 tablespoon Worcestershire sauce 2 teaspoons smoked paprika (pimentón)

In a small saucepan, combine all ingredients. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 10 minutes. Sauce can be refrigerated in an airtight container up to 1 week.

Chopped BarbecuedChicken Sandwich

ACTIVE/TOTAL TIME: 15 MIN. MAKES: ABOUT 1 CUP

ACTIVE TIME: 35 MIN.

¼ cup red-wine vinegar 1 tablespoon Dijon mustard

Vegetable oil, for grill

Pinch of sugar

Basic Barbecue Sauce (recipe follows)

¾ cup extra-virgin olive oil

4 cups thinly sliced red or green cabbage, or a combination

Kosher salt and freshly ground pepper

2 scallions, chopped

¼ cup mayonnaise ½ teaspoon celery seed

1. Heat a grill to medium-high.

Season chicken with salt and pepper. Lightly brush grates with oil. Grill chicken, flipping halfway, until cooked through, about 4 minutes a side. Brush both sides with barbecue sauce and continue cooking, flipping once, until caramelized and lightly charred in places, about 2 minutes more. Transfer to a cutting board and let stand 10 minutes, then coarsely chop.

2. Combine cabbage, scallions,

mayonnaise, celery seed, and vinegar in a bowl. Season to taste and toss to combine.

12 ounces skirt steak, cut into 4 even pieces Kosher salt and freshly ground pepper 2 ears corn, shucked

¾ cup ketchup ¼ cup apple-cider vinegar 2 tablespoons light-brown sugar

JULY/AUGUST 2020

| MAKES: 1 CUP

EAT A PEACH PAGE 84

Vegetable oil, for grill Simple Vinaigrette (recipe follows) 1 head romaine, chopped 1 orange or yellow bell pepper, stem removed, seeded and chopped 1 cup cherry tomatoes, halved 3 ounces feta, crumbled (2/3 cup)

Season steak with salt and pepper.

Brush corn and onion with olive oil; season with salt and pepper.

Lightly brush grates with vegetable oil.

Basic Barbecue Sauce

ACTIVE/TOTAL TIME: 5 MIN.

Extra-virgin olive oil, for brushing

until lightly golden, about 1 minute. Serve with chopped chicken and drizzle with more barbecue sauce. Top with coleslaw. | TOTAL TIME: 40 MIN.

Whisk together vinegar, mustard, and sugar. Slowly whisk in oil until emulsified. Season to taste.

Dressing can be refrigerated in an airtight container up to 1 week; whisk before using.

1 large red onion, cut into 1/3-inch-thick rounds

1. Heat a grill to medium-high.

SERVES: 4

100

Grilled Skirt-Steak Salad

3. Grill buns, split-sides down;

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR. 5 MIN. | SERVES: 4 TO 6

Simple Vinaigrette

Kosher salt and freshly ground pepper

4 seeded hamburger buns, split

3. In a large salad bowl or platter,

layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

1½ pounds boneless, skinless chicken thighs

1 tablespoon apple-cider vinegar

registers 125° for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.

2. Grill corn, turning occasionally,

until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion. Meanwhile, grill steak until a thermomÐ eter inserted into thickest part

Brown-Sugar Peach Pavlova Freestone peaches work best for slicing nice, clean halves. Use any extra poaching syrup to sweeten seltzer, iced tea, or cocktails.

PAVLOVA

4 large egg whites, room temperature

¾ cup packed light-brown sugar Pinch of kosher salt

¼ cup granulated sugar 1 teaspoon distilled white vinegar 1 teaspoon pure vanilla paste or extract

POACHED PEACHES

1 cup granulated sugar

¼ cup fresh lemon juice (from 1 to 2 lemons) 1 teaspoon pure vanilla paste or extract 3 peaches (1 pound), halved and pitted TOPPING

1 cup heavy cream 1 tablespoon granulated sugar

1. Pavlova: Preheat oven to 300° with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.

2. Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment.

Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar.

Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.

3. Secure marked parchment to

baking sheet with a small dollop of meringue under each corner.

Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour, 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.

4. Poached peaches: Meanwhile,

prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2¼ cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved.

Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes. Transfer peaches to a

plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.

1½ teaspoons baking powder

¼ teaspoon baking soda ¾ teaspoon kosher salt

6 ounces cream cheese, room temperature

1/3 cup low-fat buttermilk 1/3 cup heavy cream, plus more

1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice

for brushing

cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter.

Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.

Sanding sugar, for sprinkling Vanilla ice cream, for serving (optional) 1. Filling: Preheat oven to 375°.

Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1½-cup ramekins or gratin dishes (about 11/3 cups each).

2. Biscuits: In a bowl, whisk

together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas.

Stir in buttermilk and cream until a soft, sticky dough forms.

Cardamom-Scented Peach-Apricot Cobblers You can also make this as one large single cobbler in a 2½-quart baking dish; simply increase the baking time to 1 hour, 15 minutes.

3. Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered).

Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream. | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | SERVES: 6 ACTIVE TIME: 25 MIN.

FILLING

6 peaches (2 pounds), halved lengthwise, pitted, and cut into ½ -inch wedges (6 cups)

3 tablespoons cornstarch 1 tablespoon fresh lemon juice

1½ cups unbleached allpurpose flour 3 tablespoons granulated sugar

3 peaches (1 pound) 1 cup fresh blueberries Mint leaves, for serving

1. Preheat oven to 375°. Beat butter

with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add flour and ½ teaspoon salt and beat until just combined and crumbly (do not overmix). Press evenly into bottom and up sides of a 9-inch square tart pan with a removable bottom. Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.

2. Bake until golden brown and set, 30 to 33 minutes. Let cool completely. (Crust can be kept, wrapped in plastic, at room temperature up to 3 days.)

3. Beat together cream cheese, lemon zest, 1 tablespoon juice, and ¼ cup granulated sugar on medium-high speed until creamy. With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes.

(You should have about 2 cups.)

Spread mixture into crust; refrigerate 1 to 2 hours.

peeler, peel peaches, if desired; cut into ½-inch wedges. Transfer to a bowl and stir in berries and remaining ¼ cup granulated sugar, 1 tablespoon lemon juice, and ¼ teaspoon salt.

2/3 cup granulated sugar

BISCUITS

½ cup granulated sugar 2/3 cup heavy cream

4. Meanwhile, using a vegetable

12 ounces apricots (4 to 5), pitted and cut into ½ -inch wedges (2 cups)

¼ teaspoon ground cardamom ¼ teaspoon ground allspice ½ teaspoon kosher salt

¾ teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into pieces

5. Topping: In a bowl, beat heavy

ACTIVE TIME: 25 MIN. | TOTAL TIME: 2 HR. 10 MIN., PLUS COOLING | SERVES: 6

12/3 cups unbleached allpurpose flour

Peach-and-Blueberry Tart With Cream-Cheese Filling Buy peaches that smell fragrant a few days before you want to make this tart, so they’re totally ripe.

Peeling them is optional, but it gives the dessert a luxurious feel.

1 stick plus 3 tablespoons unsalted butter, room temperature

1/3 cup confectioners’ sugar

Peach Salad With Melon and Lillet We used a mix of white and yellow peaches in this salad for a contrast in both color and flavor.

3 peaches (1 pound), cut into ½-inch-thick wedges, plus donut peaches for serving (optional)

½ cantaloupe (about 1¼ pounds), halved, peeled, seeded, and cut into 1-inch wedges

¼ yellow or red seedless watermelon, cut into a combination of slices and balls (or as desired) 1 lime 2 tablespoons Lillet Rosé or Blanc Fleur de sel or other flaky sea salt Fresh basil leaves, for serving

Arrange peaches and melons on a serving platter. Zest lime directly over them, then cut in half and squeeze half of its juice (about 1 tablespoon) over them. Drizzle with Lillet and sprinkle with salt.

Refrigerate 1 hour. Serve, topped with basil leaves and garnished with donut peaches.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4 TO 6

5. Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. Sprinkle with mint and serve, with any remaining fruit on the side.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 2 HR.

5 MIN. | SERVES: 9

Peach-Guava Pops Other fruit juices, like watermelon or orange, also work well in this recipe.

MARTHA STEWART LIVING

101

The Workbook 3 peaches (1 pound), peeled, pitted, and chopped (2 cups), plus 2 firm but ripe peaches, sliced into scant 1/2-inch wedges 6 tablespoons fresh lime juice, plus 2 strips peeled zest, each 1 inch long (from 2 limes)

1/2 cup sugar Pinch of kosher salt

¾ cup guava juice 1. Purée chopped peaches with 2 tablespoons lime juice. In a large bowl, toss sliced peaches with sugar, salt, and lime zest. Stir in peach purée; toss to combine. Let stand, stirring occasionally, until sugar has dissolved and peaches are glossy, about 20 minutes.

2. Strain mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible, and reserving peaches. Stir together strained peach juice (you should have about ¾ cup), guava juice, and remaining ¼ cup lime juice.

Divide reserved peaches evenly among ice-pop molds; top with juice mixture. Freeze until firm, at least 6 hours and up to 5 days.

ACTIVE TIME: 25 MIN.

1. Measure the distance between the floor and the top bar of the bed, or the ceiling if using brackets. Add 2 inches (to allow for top and bottom hems), and cut 2 panels of fabric to that length. (Cut edges will be the top and bottom; selvage edges, the sides.) Fold top edge of one panel under by ½ inch; press with iron. Fold under by ½ inch again, pin, and stitch across. Repeat for bottom hem and remaining panel.

2. Fold sides and bottom edge of fabric under by 3/8 inch; press with iron. Fold under by 3/8 inch again; pin and edge-stitch (stitch around the three sides, close to edge of fold). Fold top edge of fabric under by 3/8 inch; press. Fold under by another 1½ inches (to create channel) and edge-stitch.

1. Cut linen into three 24-inch-wide panels, each 58 inches long, with selvage edges serving as short sides. Fold one long side of one panel under by ¼ inch; press with iron. Fold under by ¼ inch again; press, pin, and edge-stitch. Repeat to hem opposite side and long sides of remaining panels.

3. Cut an 18-inch length of twill tape. Fold in half, to a 9-inch length.

Pin at fold at bottom inner corner of curtain. Stitch in place by hand.

2. Fold each panel in half so selvage edges meet. Press at fold to make a sharp crease (this will rest on lampshade ring).

2. Cut five 18-inch pieces of twill tape. Fold each in half, to 9-inch lengths, and pin at folds to top edge of fabric at both ends and at one-quarter, center, and threequarters points. Stitch twill tape in place. Repeat to add ties to remaining panel. If using ceilingmounted brackets, install per manufacturer instructions. Tie panels onto top bar of bed or curtain rod.

THE DETAILS: B&J Fabrics 100 percent Indian-cotton sheer plaid #76052172, 42" wide, $27 a yd., bandjfabrics.com.

Purl Soho cotton twill tape, ¾", $1.25 a yd., purlsoho.com.

3. (For a video tutorial of steps 3 to 7, go to marthastewart.com/ wirelamp.) Remove cloth covering 3 inches from end of wire with scissors, taking care not to cut into rubber sheathing underneath.

Wrap the end of the cloth covering with silicone tape, to keep the wires together (it doesn’t have adhesive, but sticks to itself when wrapped tightly).

THE DETAILS: B&J Fabrics Indiancotton sheer stripe #74564669, 44" wide, $16 a yd., bandjfabrics.com.

Purl Soho cotton twill tape, ¾" , $1.25 a yd., purlsoho.com. Umbra metal ceiling-mounted brackets, in Black, $18 for 2, homedepot.com.

HOW-TO

| TOTAL TIME: 6 HR.

Lofty Lighting

40 MIN. | MAKES: 10

SHEER GENIUS PAGE 90

HOW-TO

Delicate Drapes

SUPPLIES

SUPPLIES

Measuring tape

Measuring tape

2 yards open-weave linen, 58 inches wide

Pencil or tailors’ chalk

Clothing iron

HOW-TO

Sheer cotton fabric (yardage depends on size of your window)

A Beachy Bed

Clothing iron

Cloth-covered wire

SUPPLIES

Sewing machine and supplies

Silicone tape

Measuring tape

Twill tape, ¾ inch wide

Wire strippers

Sheer cotton fabric (approximately 5 yards for a twin bed)

1. Measure height and width of the inside frame of your window.

Add 1½ inches to width (to allow for side hems) and 3 inches to height (to allow for top and bottom hems and curtain-rod channel).

Measure, mark, and cut out fabric.

Clothing iron Sewing machine and supplies Twill tape, ¾ inch wide Ceiling-mounted brackets (optional)

102

These instructions are for a 22-inchdiameter lantern, but you can adjust for any size. To determine the proper width for each of your three linen panels, calculate or measure around your ring to get its circumference, then divide that number by three and add one (for the seam allowance).

They should be wide enough that, when draped side-by-side over the lampshade ring, their edges just meet to form a complete cylinder.

JULY/AUGUST 2020

Sewing machine and supplies

Socket with shade-supporting ring Screwdriver Strain reliever Washer-top wire lampshade ring, 22-inch diameter Plug

4. Using strippers, remove ½ inch of rubber sheathing from end of wire. Unscrew shade-supporting ring from socket, and remove socket from base. Feed wires through socket base. Tie wires into an underwriter’s knot: Form a loop using first wire; then, with second wire, form a loop around the first and pass tail through its loop.

Loosen contact screws on socket.

5. Based on manufacturer’s instructions, identify which is hot wire and which is neutral wire.

Attach neutral wire to silver screw on socket, and hot wire to brass screw. Pull base of socket upward.

Screw on shade-supporting ring.

6. The strain reliever is a coneshaped part that fits over the wire to help support the weight of the lampshade. It has two sections, inner and outer; they go on either side of the ring at the center of the lampshade. Unscrew strain reliever to separate the two sec tions.

Thread loose end of wires through large end of inner section, and slide it down wires. Thread wires through ring at center of lampshade, from bottom. Slip outer section of strain reliever down wires until it meets lampshade. Screw the two sections back together.

7. To attach plug, unscrew the two screws and separate parts.

Feed wires through neck of plug.

Attach wires to terminal screws.

If one of prongs is larger, attach neutral wire to its corresponding terminal screw, and hot wire to corresponding screw for smaller prong. Slide the two parts of plug to each other; screw together.

Screw in lightbulb.

8. Lay one panel at a time over lampshade ring’s rim so crease rests on wire. Secure panels to wire with a few backstitches done by hand, if desired. Hang lantern.

THE DETAILS: Gray Lines Linen openweave linen #8064 SKU OW, 58" wide, $12 a yd., graylinelinen.com. The Lamp Shop washer-top wire ring with ½-inch recess fitter, 22" diameter, $8, lamp shop.com. Lighting components, grandbrass.com.

About 5½ yards cottonvoile fabric Clothing iron Sewing machine and supplies Electric drill and T25 bit 1. Measure one section of screen, inside frame. Add 1½ inches to width (to allow for side hems: 3/4 inch for each side), and 14 inches to length (to allow for top and bottom channels and seam allowance: 6¼ inches for each channel and 3/4 inch for each seam).

Cut out 3 fabric panels to those measurements.

Screen Savior

THE DETAILS: Welcome to the Woodshop custom wooden standing screen, welcometothewoodshop.etsy.com.

B&J Fabrics 100 percent Indian-cotton voile, 44" wide, in #74489872, $16 a yd., bandjfabrics.com.

4. Remove horizontal rods of one panel one at a time (for the screen we used, you’ll need a T25 drill bit to loosen screws); slide through

SUPPLIES Measuring tape Standing screen

30TH-ANNIVERSARY FOURTH-OF-JULY COVERS

PHOTO CREDITS Top row, from left: Todd Eberle, David Loftus, Amy Neunsinger, Todd Eberle. Second row: Gentl & Hyers, Marcus Nilsson, Con Poulos, Anna Williams.

Third row: Marcus Nilsson, Con Poulos, Con Poulos, Marcus Nilsson. Last row: Helen Norman, Johnny Miller, Kate Mathis, Mikkel Vang.

2. Cut two 20-inch lengths of ribbon (for handles). Mark top edge on right side of each fabric square, 6 inches in from both sides. Align ends of one ribbon with marks on one fabric square, 3/4 inch below top edge; pin in place and stitch on ribbons (ideally with sewing machine, so stitches are strong).

Repeat to attach ribbon handle to remaining fabric square.

3. Cut two 18½ -inch lengths of ribbon (for trim). Align ribbons with top edges of fabric squares, hiding raw edges of handle ribbons.

Pin ribbon in place; edge-stitch along both sides. Secure handles with a box stitch or by sewing an X. Repeat to add ribbon trim to remaining fabric square.

2. Double-hem sides: Fold edge of a long side of one panel under by 3/8 inch; press with iron. Fold under by 3/8 inch again; press, pin, and edge-stitch. Repeat to finish opposite side and remaining panels.

3. Create top and bottom channels: Fold top edge of one panel under by 3/8 inch; press. Fold under by 3/8 inch again; press. Fold under by another 3¼ inches, pin, and edgestitch. Repeat to finish bottom of panel and remaining panels.

HOW-TO

fabric panel’s channel. Reattach rod to screen. Repeat to install remaining panels.

HOW-TO

Barely-There Bag SUPPLIES Measuring tape 1 yard lightweight linen fabric Clothing iron Ribbon, 1 inch wide Pencil or tailors’ chalk Sewing machine and supplies

4. Stack fabric squares, wrongsides facing in; pin. Stitch all around bottom and sides with a 3/8 -inch seam allowance. Turn bag inside out; press seams flat and stitch around bottom and sides with a ½-inch seam allowance.

Turn right side out, and press.

THE DETAILS: Gray Lines Linen sheer stripe linen, graylinelinen.com. Shindo USA linen-like tape, 25 mm (similar to shown), $73 for a 30-meter roll, sicen .shindo.com.

1. Cut out two 18-inch squares of fabric. Fold top edge of one fabric square under by 3/4 inch; press with iron. Repeat on top edge of remaining fabric square.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart .com/25k. The $25,000 Sweepstakes begins at 12:01 a.m. ET on 7/1/20 and ends at 11:59 p.m. ET on 1/3/21.

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.

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MARTHA STEWART LIVING

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“This photo was taken more than three decades ago in my vegetable garden at Turkey Hill. But the same shot could easily have been snapped this morning, when I was outside on my farm in Bedford, transplanting broccoli. Once a gardener, always a gardener.”

—Martha PHOTOGRAPH BY ELIZABETH ZESCHIN

Summer, c. 1988

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©J&JCI 2020