BHG 05 2018

MAY 2018 BHG.CO M

Make it fresh [ T H E FO O D I S S U E ]

FLAVORS YOU’LL WANT TO TASTE RIGHT NOW

12 Hot New Kitchen Trends p. 40

E A SY SUMMER SALADS

p. 130

Wine and Dine in the Garden p. 116

Mother’s Day Picture-perfect celebrations and thoughtful gifts

CONTENTS M AY 2 0 1 8

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VOLUME 96

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NUMBER 5

LIFE IN COLOR 110 FOR THE LOVE

116

OF TULIPS A playbook for making your next garden party special.

116 VEGGIES & VINES We went to Wine Country to learn what wines pair best with vegetables.

122

HOME 28 COLOR 32 BEFORE & AFTER This 1960s ranch reno stays true to midcentury modern style.

40 KITCHENS Red-hot trends for your redo.

52

52

RENOVATION Our BH&G® food stylist took his kitchen from amateur to pro.

60 HANDS- ON

122

Woodburning projects are the perfect present for Mom .

66

SHOPPING Gift-giving simplified.

70 I DID IT! 76 TRENDS Dark wallpaper is a quick trick to give a room drama .

84

PLANT YOUR PLATE Grow these Chinese veggies to spice up your cooking.

FOOD 92 (RE)SETTING THE TABLE Culinary trends that will inspire you to shake up dinnertime.

108

FROM THE TEST KITCHEN Tips for tasty, authentic meals.

110 ON THE COVER P H OTO CON POU LOS PRODUCER N A N C Y WA L L H O P K I N S FOOD ST YLING MARIAN COOPER CAIRNS

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FRESH 12 OBSESSED 16 SHOPKEEPER 24 BEAUTY

IN EVERY ISSUE 6 EDITOR’S LETTER 10 BHG.COM 130 THE KITCHEN

EDITOR’S PICKS

COOKBOOK

26 SOLUTIONS

160 THROWBACK

BETTER 146 HEALTH What you need to know when looking for a therapist.

150 GOOD TO KNOW Get to know your own skin to watch for skin cancer.

158 PETS How to pick the best sitter for your pet’s personality.

FOR SERVICE ON YOUR SUBSCRIPTION, INCLUDING CHANGE OF ADDRESS, WRITE TO: BETTER HOMES & GARDENS CUSTOMER SERVICE, P.O. BOX 37449, BOONE, IA 50037-0449.

PLEASE ENCLOSE YOUR ADDRESS LABEL FROM A RECENT ISSUE. VISIT US AT BHG.COM/SERVICE ON THE INTERNET.

GREEN HOUSE A landscape designer gives her home down-to-earth style.

to fudge, s e m t co d tasting from i n h e mm e n e co rig r o e t w ft

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Pefectly Fudgy. Uncommonly Good.

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EDITOR’S LETTER

What’s your go-to cuisine when you’re cooking on an ordinary weeknight? Mine is decidedly somewhere in the Mediterranean: one-pan bakes with vegetables, chicken, herbs, garlic, lemons, and olive oil. Maybe a lamb burger or a casserole of eggplant and tomatoes. Pasta, of course. I don’t know why I gravitate to these bright flavors. (I didn’t grow up with them. Our version of Mediterranean was pizza or spaghetti with meat sauce.) I rely on them mostly for health reasons and the quick and easy cooking methods; even so, sometimes I get bored and realize I need to mix things up.

That’s why lately I’ve been trying to expand my culinary horizons a bit by using classic Asian flavors like ginger, soy sauce, sesame, and rice wine. Or by blending spices— cumin, allspice, Aleppo pepper, and cinnamon—for complex Middle Eastern flavors. I’ve also jumped on the grain-bowl bus by learning to cook quinoa, Kamut, and wheat berries. But I’m always looking for new ideas.

In this our annual May food issue, we wanted to hear what people in the culinary world think is trending on the American dinner table. We’re certainly not here to tell you what to eat. We know you have your tried-and-true favorites to serve your family. (You could probably give us some great recipe ideas!) Our goal is to offer menu options and inspire STEPHEN ORR, experimentation with new ingredients and flavors Editor in Chief that, though they may be unfamiliar now, will soon instagram @steporr be a time-honored tradition on your weekly menu. twitter @orrsteporr

LET TERS + COMMENTS BHGEditor@meredith.com SUBSCRIP TION HELP BHG.com/MyAccount or email us at BHGcustserv@cdsfulfi llment.com or call 800/374-4244

6

| May 2018

PHOTO: DANA GALLAGHER

A MATTER of TASTE

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STEPHEN ORR

STEPHEN BOHLINGER

Vice President, Editor in Chief

Vice President, Group Publisher

Creative Director JENNIFER D. MADARA

Associate Publisher DEIRDRE FINNEGAN

Executive Editor OMA BLAISE FORD

Associate Publisher, Marketing JODI MARCHISOTTA

Managing Editor GREGORY H. KAYKO

HOME & GARDEN Home Editor AMY PANOS West Coast Editor/Gardens MIRANDA CROWELL Senior Style Editor EUGENIA SANTIESTEBAN SOTO Senior Editors KATY KIICK CONDON, MONIKA EYERS, KIT SELZER Associate Editor, Digital ALLISON MAZE Associate Editor MALLORY ABREU Assistant Editor LAUREN HEDRICK Editorial Apprentice SIERRA BURGOS

FOOD & ENTERTAINING Food Editors NANCY WALL HOPKINS, JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Associate Editor MARIA XERAKIA Editorial Assistant RENEE IREY

LIFESTYLE Features Editor DIANA DICKINSON Health & Features Director AMY BRIGHTFIELD Beauty & Fashion Director ERICA METZGER

ART Style & Design Director JESSICA THOMAS Design Directors NICK CROW, STEPHANIE HUNTER Deputy Art Directors JARRET EINCK, MARY-BETH ROUSE Senior Associate Art Directors CHRISTY BROKENS, LORI STURDIVANT Senior Graphic Designer LAURA ENGEL Graphic Designer ABBY GOODENOW Design Apprentice MADDIE HIATT Associate Photo Editor HOLLY PRUETT

ADMINISTR ATION & PRODUCTION Copy Chief MARIA DURYEE Copy Editors MARTHA COLOFF LONG, SHEILA MAUCK Production Editor CINDY MURPHY Office Manager GINGER BASSETT Executive Assistant LINDA NEWSOM Color Quality Manager TONY HUNT Associate Director, Premedia RICK JOHN Premedia Specialist BRIAN FRANK Product Quality Director JOE KOHLER

BETTER HOMES & GARDENS BR AND Better Homes & Gardens® Test Kitchen Director LYNN BLANCHARD Better Homes & Gardens Test Garden® Manager SANDRA J. GERDES Photo Studio Director REESE M. STRICKLAND DIGITAL General Manager KARLA JEFFRIES Editorial Director MELISSA INMAN Deputy Editor HEATHER SCOTT Senior Editor, Home & Garden RACHEL HAUGO Editor, Food & Recipes SHEENA CHIHAK, R.D. Editor, Holidays & Entertaining SARAH MARTENS Associate Editor, Food & Recipes KARLA WALSH Associate Editor, Home CAITLIN SOLE Editorial Manager, ShopBHG MELISSA HARDEN Senior Editor, ShopBHG ANNA KNIEF Social Media Manager KAIT MCKINNEY FIELD EDITORS Northwest Loralee Wenger Midwest Megan Kaplan, Kelly Ryan Kegans, Heidi Pearson, Khristi Zimmeth Northeast Stacy Kunstel, Karin Lidbeck-Brent, Anna Molvik, Tovah Martin California Sara Alba, Laura Hull, Char Hatch Langos, Karen Reinecke, Nan Sterman Southwest Susan Fox, Jenny O’Connor, Lauren Ramirez, Donna Talley Southeast Andrea Caughey, Paige Porter Fischer, Sandra Mohlmann, Lisa Mowry BETTER HOMES & GARDENS LICENSING PARTNERS

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© 2018 Torani/R. Torre & Company

ADD A TWIST TO YOUR LEMONADE WITH

MOUTH-WATERING-TANGY-GOODNESS. Some lemonade, a little fruit and a splash of Torani.

Everything you need for a festive afternoon. Have a Torani day!

Available in the coffee aisle of your local grocer.

Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.

BHG.COM [ S W E E P S TA K E S ]

[ SPECIAL

Win $10,000

READER OFFER ]

NEW HUMMINGBIRD GARDEN FOR SUN

Enter for a chance to win $10,000 to create the garden of your dreams. Enter at BHG.com/10kGarden.

Details on page 140.

[GET

SOCIAL]

BH&G CELEBRATE

15

PLANTS

A

Sometimes just making it halfway through the week deserves a celebration. So says Meghan Payne-Hensley of @megseverydayindulgence.

On those days she mixes a batch of Sparkling Blood Orange Margaritas: 1 oz. blood orange juice, 2 oz. tequila blanco, ¾ oz. orange liqueur, and 1–2 oz. sparkling limeade or lemon-lime soda. Share a pic of your celebratory moments tagged #BHGCelebrate for a chance to be featured in the @betterhomesandgardens Instagram feed or in the magazine.

ttract hummingbirds to your garden this spring and keep them coming through summer with this collection of sun-loving, nectar-rich perennials.

Hummingbirds will be drawn by the tubular columbine blossoms, clusters of red heuchera fl owers, and lavender-blue spikes of salvia. As summer settles in, two different bee balms, a long-blooming penstemon, and a royal purple phlox will continue to lure the birds to your yard. Of course, all this beauty ensures you’ll be equally satisfi ed by the garden.

Q three plants each of Aquilegia canadensis and Heuchera ‘Rave On’ two plants each of Monarda Sugar Buzz ‘Blue Moon’, Penstemon MissionBells Deep Rose, Phlox ‘Laura’, and Salvia ‘Blue Marvel’ Q one Monarda ‘Raspberry Wine’.

Follow the included planting plan for a 20-square-foot bed.

TH E CO LLECTI O N Q

Order online at BHGGardenStore.com/HummingbirdGarden or by calling 1-800-420-2852. Refer to code BHS07. Item MM081382 costs $99, plus shipping.

Your 15 plants will be shipped in 1-pint pots at the proper time for spring planting.

Recommended for Zones 5–8S/9W.

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WHAT’S TRENDING ON BHG.COM HOW DOES YOUR GARDEN GROW? Sign up for

our free gardening newsletter at BHG.com/GardenGuide for inspiration and expert advice.

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2

FRESH FOOD FINDS

Berries, lettuce, and radishes—oh, my! Pile your plate with spring’s fresh foods from BHG.com/FastAndFresh.

3

HOLD A SPRING FLING With warm temps

come BBQs, graduations, and more. Get our best entertaining ideas at BHG.com/Gatherings. Q

PHOTO: (HUMMINGBIRD) GETTY IMAGES/TONGHO58

are included in BH&G’s exclusive collection.

fresh

OBSESSED WITH

HORSE PLAY It’s Triple Crown season, and these accents are heading to the winner’s circle. With aged leather, polished brass, and even a horseshoe or two, the equestrian look is both playful and sophisticated.

ANTI Q U E G O LD CAN D LE H O LD E R S $90 (set of two); find retailers at twoscompany.com

$24 and $28; horseandhound.com Q

12

Q

B R A S S H O R S E H OO K $49; food52.com

H O R S E PL AYI N G CAR D S $6; doversaddlery.com

| May 2018

Q

Q

Q

EQU E STRIAN SC RI M S HAW BOXE S

MAN O’ WAR CO S M ETI C BAG $70; pomegranateinc.com

PR AN C I N G H O R S E N OTE BOO K $14; shop.alexapulitzer.com

P R O D U C E D BY E U G E N I A S A N T I E S T E B A N S OTO P H OTO S B L A I N E M OAT S

BY: ALLISON MAZE; STYLING: CHRISTY BROKENS

48 BLANK PAGES FOR LISTS OR SKETCHING.

5 years.

6 months.

4 days.

16 hours.

50 minutes.

And 22 seconds of saying to yourself, “Someday, I’m going to take a sabbatical to be with my bike and the Pacific Northwest.”

8" touchscreen with nav to get you there.

Just one of the ways we help your first-ever happen.

THE FIRST-EVER ECOSPORT IS HERE. 2018 EcoSport. U.S./Canada markets.

FRESH TRENDS

GIDDYUP Equestrian style endures, in part because of the romance of horseback riding and

S E AB I SC U IT D ECANTE R S ET

Cinch up your table’s look with a hint of shine. $40 for four; horsecountrycarrot.com

Toast Seabiscuit, the iconic racehorse. $82 for decanter and four oldfashioned glasses; richardebishop.com

Elevate cocktail garnishes and appetizers with a set of bamboo picks. $12 (set of 12); sideshowpress.com

A painterly dishwasher-safe plate for the wall or dinner table. $27; seletti.us/shop

Serve snacks at your Derby-watching party in this 11¼"×4¾" melamine

Your caffeine in a “Trot on!” mug is sure to get mornings off to a brisk start. $20; shopclevergirl.com

You’ll have better luck corralling odds and ends in this 4⁵⁄8"×3½" ceramic dish. $20; izola.com

HARVE ST SOAP D I S H

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A solid-brass knocker (6"×4") that’s both welcoming and lucky. $26; equestriancollections.com Q

4HYZ VY ( SPH[LZ

FR E S H S H O P K E E P E R

food halls of fame

A marriage of farmers markets and food courts, these delicious destinations deliver regional food in settings that are full of local color.

THE SOURCE

Stop at Smōk for a bowl of Smoked Brisket Szechuan Ramen.

The Source keeps on expanding.

Watch for these additions coming in May.

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TH E SO U RC E H OTE L

Rooms inspired

by Scandinavian and Japanese minimalism are a serene spot to recover from your market-induced food coma before exploring more RiNo sites.

TH E WOO D S

SMŌK

This rooftop restaurant and beer garden will open in collaboration with New Belgium Brewing Co. to craft a menu of dishes and brews designed to pair well. Take in the skyline as you enjoy the flavors.

Fire or smoke touches every ingredient used at this restaurant, which plays with different woods and techniques to bring out flavors in meats, vegetables, and sauces.

BY PA I G E P O R T E R F I S C H E R

Visitors to The Source in the River North Art District (RiNo) get a welcome serving of expert knowledge along with their food. The vendors at the fiveyear-old market earned their spots in this 1880s iron foundry based on their skilled preparation methods and use of uncommon ingredients.

Watch the butchers at Western Daughters Butcher Shoppe carve a steer or the baristas at Caffe Figurati roast beans on-site and concoct pour-over brews inspired by traditional Japanese techniques. A back room at the café houses a training lab for up-and-coming baristas. Eager to delve into bread making? The loaves at Babettes bakery come with explanations of levain fermentation and dough hydration. The Source has become such a destination that it’s expanding to include The Source Hotel, where of-age guests will be greeted with freshly poured beer from New Belgium Brewing Co., which will open a brewery on the hotel’s first floor in May. thesourcehotel.com

PHOTO: (EXTERIOR) TIMOTHY HURSLEY; ILLUSTRATIONS: RACHEL KING BIRCH

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FR E S H S H O P K E E P E R

ST. ROCH MARKET

Crab claws at Elysian Seafood.

READING TERMINAL MARKET Philadelphia Shoppers wheel carts down the aisles of Reading Terminal Market doing their daily grocery stop for fresh dairy, produce, meats, and seafood. (The northwest corner is known for farmfresh products from the Amish of Lancaster County.)

But of the 80-plus merchants, about half sell prepared food, too, making the market a dining hub. Diverse offerings include Thai, Cajun, and Pennsylvania Dutch (popular for apple dumplings). And if you have a hankering for an authentic Philly cheesesteak, Carmen’s has you covered.

Check out the yearlong events series celebrating the market’s 125th birthday. readingterminalmarket.org

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Established as an enclosed market in 1875, St. Roch is like a culinary postcard from New Orleans. Each of the 12 stalls shows off the iconic Big Easy flavors of creole, Cajun, and soul food. Try the griot—a crispy pork and plantain dish—at Fritai or a muffuletta (cold-cut salami) sandwich at Fete au Fete. Want something lighter? Elysian Seafood serves oysters fresh from the Gulf. Finish your meal with the rich chicory-base café au lait at Coast Roast Coffee.

No matter where you choose to dine under the 30-foot-high ceiling, your view will include classic New Orleans architecture. strochmarket.com

PHOTOS: (ST. ROCH EXTERIOR) SIERRA MILLER, (CRAB CLAWS) RUSH JAGOE, (ST. ROCH INTERIOR) GABRIELLE GEISELMAN, (READING TERMINAL) COURTESY OF READING TERMINAL MARKET

New Orleans

here’s no rule saying you have to seek your kids as soon as they hide.

Save Something for Yourself ™ ©2017 Pepperidge Farm, Incorporated.

FR E S H S H O P K E E P E R

THE PACKING HOUSE IS A SNAPSHOT OF WHAT SO CAL IS ABOUT. IT THRIVES OFF OF AND CELEBRATES DIVERSITY. SHACHI MEHRA, ADYA CHEF

ANAHEIM PACKING HOUSE

Try Popbar’s chocolatedipped green tea pop.

Anaheim, CA As a Southern California interpretation of European marketplaces, Anaheim Packing House merges old-world arcades of cafés and kiosks with the West Coast’s indoor-outdoor lifestyle. The 1925 citruspacking warehouse—now a light-filled, two-story atrium—houses 25 vendors representing the state’s diversity and its long-standing push for local, organic ingredients.

Try contemporary takes on Vietnamese pho at Sawleaf Café or spiced lamb sliders at Adya. Go a notch up in heat with Sweetbird’s spicy chicken sandwiches, far left. Meal in hand, dine on the porch that runs along the building or while walking the boardwalk and olive grove at the 2-acre Farmers Park. anaheim packingdistrict.com

MORE FOOD HALLS WE LOVE

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x WEST SIDE MARKET

Atlanta Opened in 2014, this relative newcomer to the food scene redefines traditional Southern food while embracing Atlanta’s diverse cultures. Tour those flavors with a stop for chicken at Richards’ Southern Fried (they build the heat with spice rubs), a po’boy at Fred’s, or perhaps a pork belly bao at Suzy Siu’s. krogstreetmarket.com

Cleveland Roll up your sleeves and dig in at this 106-year-old publicly owned market.

The 90-some vendors are known for Central European and Middle Eastern specialty dishes like pierogi, golumpkis (stuffed cabbage), and gyros. Of course, you can get Cleveland’s native Polish Boy sandwich, too. westsidemarket.org

| May 2018

x FERRY BUILDING MARKETPLACE

San Francisco Right on the bay at the ferry terminal, its selections impress: sourdough bread at Acme, Vietnamese fusion at The Slanted Door, South American dishes like El Porteño’s empanadas, and more. It’s been a destination since 2003. Go on Saturday to explore the outdoor farmers market. ferry buildingmarketplace.com

x BOSTON PUBLIC MARKET

Boston New England’s beloved port city launched the country’s first all-local public market in 2015. (All foods are locally grown or produced.)

Vendors dish Beantown classics like clam “chowdah” and craft beer (visit Hopster’s Alley) while helping to revitalize the tradition of fishermen and farmers bringing their yield fresh to market. bostonpublicmarket.org Q

PHOTOS: COURTESY OF ANAHEIM PACKING DISTRICT

x KROG STREET MARKET

B E AU T Y E D I T O R’ S P I C K S

we’re all about

D O U B LE D O S E

VITAMIN C

Eating vitamin C-rich foods has an anti-aging effect on your skin, too.

Recharge your routine (and your complexion) with the hardest-working ingredient in the skin-care aisle.

K E E P IT F R E S H

Store vitamin C products away from heat and light, and close the lid tightly after each use.

1 2

3

4

Vitamin C may be the secret to a youthful complexion thanks to its unique combination of properties and benefits.

Q IT’S A POWERFUL ANTIOXIDANT You’re inevitably exposed to harmful free radicals created by UV rays (even with sunscreen) and pollution, says Chicago dermatologist Emily Arch, M.D. Vitamin C neutralizes the free radicals before they can trigger inflammation and DNA damage.

IT’S A COLLAGEN-SAVER Vitamin C is essential for building collagen, the protein

Q

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responsible for skin firmness.

The powerhouse ingredient also prevents the breakdown of existing collagen, Arch says, so it fights fine lines and wrinkles.

IT’S A SKIN BRIGHTENER “The mild chemical exfoliant dissolves dead cells, fading existing dark marks,” says New York City dermatologist Ellen Marmur, M.D. It also prevents new discolorations from forming.

Because vitamin C can be irritating, Marmur suggests first testing a small spot on your neck to see if skin can tolerate it.

Q

BY M E L A N I E R U D C H A DW I C K

1 Kiehl’s PowerfulStrength Line-Reducing Concentrate (apply as a serum), $62; kiehls.com 2 MyChelle Perfect C Eye Cream, $30; mychelle.com 3 No7 Youthful Vitamin C Fresh Radiance Essence (two-week treatment), $25; walgreens.com 4 Mary Kay TimeWise Vitamin C Activating Squares (dissolve and stir into any serum), $24 for 12; marykay.com 5 OleHenriksen Banana Bright Eye Crème, $38; sephora.com Q

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B E AU T Y S O LU T I O N S

pro tricks for

HAIR REPAIR

Are you dealing with unexpected dryness, frizz, or—even worse—brittleness and breakage? Common styling habits zap the protein and moisture from your hair, so you have to work more TLC into your routine to undo the damage.

1

DA M AG E FAC T O R

HEAT STYLING

Regular blowouts and sessions with the straightening iron weaken the outermost layer (or cuticle). To avoid breakage and moisture loss, you need to set limits: “Cut your hot tool use down to once a week max and always prep with a thermal protectant when you do,” suggests Nunzio Saviano, a salon owner in NYC. Try L’Oréal Paris Elvive Total Repair 5 Protein Recharge Treatment, $7; lorealparisusa.com. A weekly deep-conditioning mask helps combat dryness. Compared to regular conditioners, masks contain a higher concentration of reparative ingredients, says NYC-based stylist David Lopez. Try Garnier Fructis 1-Minute Nourishing Hair Mask, $4; drugstores.

HAIR COLORING

The chemical process of getting dye inside your hair creates tiny punctures in its innermost layer (cortex). This can lead to breakage and a loss of elasticity. If you bleach or highlight your hair, Saviano says, damage occurs even faster. “A protein treatment helps strengthen the hair and fill in those small holes,” Lopez says. (Try Kenra Strengthening Treatment, $20; kenra.com.) For extremely overprocessed hair—brittle, fragile, or strawlike—consider a reconstructing treatment like Nexxus Keraphix ($15; drugstores) , which is fortified with keratin proteins and black rice, a natural source of the amino acids damaged hair lacks.

3

DA M AG E FAC T O R

BRUSHING

The most common form of mechanical damage comes from brushing, Lopez says, especially if you have curly or fine hair, which requires the gentlest detangling efforts. A widetooth comb or brush with flexible bristles reduces the risk of snagging. Moisture adds slip: Prime your hair with conditioner or detangling spray before tackling knots, he says. Working in small sections, start at the ends and work your way up to your roots to avoid snapping strands. Try WetBrush Original Detangler, $10; thewetbrush.com.

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4

DA M AG E FAC T O R

CLEANSING

Beware of overcleansing and underconditioning. “Stripping the hair of its natural oils leaves it with one less layer of protection,” Saviano says. New mild washes like Pantene Micellar Gentle Cleansing Water Shampoo ($10; drugstores) cleanse without disrupting the hair and scalp’s natural balance.

Skipping conditioner leaves the cuticle open and susceptible to becoming rough and frizzy.

If you’re worried your hair will fall flat, focus application on your ends, or use a lightweight formula like John Frieda Luxurious Volume Core Restore Conditioner ($12; ulta.com). Q

BY F I O R E L L A VA L D E S O LO

HOT TOOL TIP Consider ceramic tools over titanium.

“Ceramic heat is more evenly distributed; titanium tends to transfer too much heat,” says stylist Monica Stevens of moknowshair.com.

ILLUSTRATION: SUJEAN RIM

2

DA M AG E FAC T O R

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BY A P R I L H A R DW I C K P H OTO S C A R S O N D OW N I N G

The vibrant blooms of this flowering shrub bring spring gardens to life.

Create the same feeling of vitality in your home when you carry quince’s warm pinks indoors.

Combine different varieties’ flower colors for an energizing glow, like the skinflattering salmon of ‘Cameo’ and the radiant apricot of ‘Orange Storm’.

PRODUCED BY: MONIKA BIEGLER EYERS; STYLING: JESSICA THOMAS

QUINCE BLOSSOM

JESSIE

WATERPROOF, MEET SLIP-RESISTANT Step confidently with LifeProof wood-look tile, exclusively from The Home Depot.® Interior and exterior tile that’s beautiful, waterproof and 50% more slip-resistant than other porcelain tile. Learn more at homedepot.com/lifeprooftile.

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HOME COLOR

WALL MUSLIN 1 0 37 BENJAMIN MOORE

ACCENT COLORS What you pair with quince changes its effect: Light colors tone it down; dark ones amp it up.

WOOD GRAIN BROWN

2109-30 Benjamin Moore

NAVA J O WH ITE

OC-95 Benjamin Moore

E LE PHANT ’S B R E ATH

B R E ATH O F F R E S H AI R

“WARM PINK HUES of flowering quince—what I like to think

of as hotter colors of nature—can be used in any room,” says Maryland-based designer Kelley Proxmire. Its neutrality comes from orange undertones, which make it more versatile than cooler pastel pinks. Here she balanced peachy florals on an armchair with a coral pattern on the sofa. A subdued blush in the wall color subtly unites the room, while blond wood and gold finishes complement, rather than contrast, the palette.

806 Benjamin Moore

YE AB RI DG E GREEN

287 Farrow & Ball

GET THE LOOK

30

C HAI R

TH ROW

TAB LE L AM P

PI LLOW

Project 62 Soriano channel tufted in Blush, $250; target.com

Wool and Cashmere in Clay, $128; garnethill.com

Ovo in Daring Orange with Oatmeal linen shade, $129; lampsplus.com

Red Fancy Fish by Paper Raven Co., $44 (18"=18" in cotton); minted.com Q

| May 2018

PHOTOS: (ROOM) STACY ZARIN GOLDBERG, (PORTRAIT) COURTESY OF KELLEY PROXMIRE INC.

229 Farrow & Ball

HOME BEFORE & AFTER

She’s an Atlanta real estate agent with a thing for midcentury. He’s a contractor.

Together they brought new life, plus the era’s iconic furniture, to a ‘60s ranch.

BEFORE

TULIP TABLE Saarinen designed the Pedestal collection in 1957 to solve the tangle of table and chair legs underneath dining tables.

WOMB CHAIR Designed by Eero Saarinen in 1948, this piece is sought after for its organic lines and relaxed pitch.

S

ometimes the most important part of a renovation isn’t what you change, it’s what you keep. While some homeowners would have stripped away the 1960s elements of this ranch, Billy Joe and Vanessa Reilly fi ltered every choice—materials, fi xtures, and furniture—through the lens of their love for midcentury design.

The original crushed-granite brick wall and planter still stand in the entry. Existing ceiling beams got bulked up and painted white to highlight the vaulted ceiling. Practicality dictated they remove walls and relocate a spiral staircase (dubbed the “trap of death”) to a far wall. Then they furnished the newly open rooms with midcentury furniture that pays homage to their favorite design era. Now the home shows its age—in all the right ways.

32

| May 2018

BEFORE

AFTER

DARK AND CONFUSING

BRIGHT AND MODERN

A mishmash of traditional and midcentury fi nishes, plus an awkward layout and small, randomly placed windows, distracted from the architecture.

Thin, dark wood beams made the ceiling seem lower than it was.

Fresh white paint and a new wall of windows behind the sofa brightens the entire main level. The railing on the relocated staircase continues the horizontal theme established by the brick, the beams, and the front door.

BY L AU R E N H E D R I C K P H OTO S A N T H O N Y- M A S T E R S O N S T Y L I N G J E N N I F E R B E R N O D E C L E E N E

HOME BEFORE & AFTER

BEFORE

SAUCER PENDANT George Nelson designed his line of Bubble Lamps in 1952 after falling in love with a Swedish lamp he could not afford.

WALL AL ABASTER SW 70 0 8 SHERWIN WILLIAMS

BEFORE

DATED DINING One small window and an encroaching spiral staircase made the dining room feel like an afterthought.

AFTER

OPEN SEATING White oak fl ooring with a slightly gray fi nish pulls the white walls and wood furniture together. Iconic Wishbone chairs, a vintage credenza, and a George Nelson clock are all midcentury designs that have stood the test of time.

WISHBONE CHAIRS

Portraits of Danish merchants sitting in Chinese Ming chairs inspired Hans J. Wegner’s 1950 design.

GET THE LOOK

Channel the aesthetic of iconic midcentury furniture for a lot less than the originals.

34

| May 2018

ARM C HAI R

PE N DANT

D I N I N G C HAI R

D I N I N G TAB LE

Lucas Wire Base Chair in Linen Weave Platinum, $700; westelm.com

George Nelson Bubble Pendant Saucer, from $295; shophorne.com

Baxton Studio Embick Dining Arm Chair in Dark Brown, $174; hayneedle.com

Gold and Marble Leilani Tulip Table, $500; worldmarket.com

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Leading Bladder Leak Pad

Always Discreet is made differently.

The super absorbent core turns liquid to gel, for drier protection that’s a lot less bulky.*

Always Discreet. For bladder leaks. *Always Discreet 4, 5, and 6 drop pads vs. the equivalent Leading Brand pads. © 2018 P&G

H O M E B E F O R E & AF T E R BEFORE

BEFORE

CLOSED OFF The old kitchen was small, dark, and completely separate from the rest of the home, and Shakerstyle cabinets didnâ&#x20AC;&#x2122;t suit the homeâ&#x20AC;&#x2122;s era.

AFTER

STYLIZED EFFICIENCY A large island comes into play when the family preps for weekly pizza nights and as a buffet when they entertain. An angular vent hood, streamlined faucets, and matte white quartz countertops look sleek, while a vintage rug warms the room.

T H E D E TA I L S

STR AI G HTSTAC KE D TI LE WAS PO PU L AR I N M I DC E NTU RY DESIGN.

36

| May 2018

FINISHING TOUCHES Flat-panel cabinets with a running wood grain and variegated fi nish continue the horizontal theme.

Upper cabinets fl ip open upward, as they did in many early midcentury modern kitchens.

Minimalist barstools mimic the simplicity of the rest of the furniture.

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And we ofer support from a network of families that have successfully faced this disease.

We’re here to help.

Our services are free.

Let’s work together.

Call our toll-free helpline, 1-855-DRUGFREE. Or visit us at drugfree.org.

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HOME BEFORE & AFTER

BEFORE

BEFORE

HIDDEN GEM Overgrown trees and layers of dirt hid the midcentury charm.

AFTER

RANCH REVIVAL The sprawling home is now in full view, but clever design solutions hide problem areas.

Horizontal slat siding on the left disguises mismatched windows and covers the planter in front of the carport. (Blue stone in the planter prevents dirt splatters when it rains.) Wood elements repeat across the facade for balance.

WHEN WE SAW IT, WE KNEW WHAT IT COULD BE. THE BRICK, THE ARCHITECTURE. IT WAS JUST WHAT WE WERE LOOKING FOR. VANESSA REILLY

T H E D E TA I L S

L ARG E PAVE RS AN D RIVE R ROC K D E FI N E TH E E NTRY WAY.

38

| May 2018

REVAMPED ENTRY

BACKYARD HAVEN

The windows in the new front door echo the lines of the brick facade. River rock and large pavers break up all the concrete while leaving room for Sage, 4, to ride her bike on the driveway.

A minimalistic concrete dining table and benches on the deck echo the architecture and cool down all the wood.

The railing is another visual tie to the horizontal theme. Q

BUYING IN FORMATION : BHG.com/Resources

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HOME KITCHENS

kitchen

D E R T HO

TRENDS Quick update or total remodel?

Or maybe you’re just starting to plan?

Our roundup of the latest products, finishes, and colors, plus a few familiar ideas with staying power, will launch your wish list.

S I N G LE HAN D LE PU LLDOWN FAUC ETS ARE I N D E MAN D.

FINISH SPOTLIGHT

MATTE BLACK

WHITE WARM-UP STYLE POINT

40

Wood accents on cabinets give the still-popular white kitchen contrast, as in this space by Charleston, SC, design firm Basic Projects.

| May 2018

C UT TI N G E DG E : TH E FI RST CO M M E RC IALG R AD E B L AC K STAI N LE S S STE E L S I N K .

Less expected than stainless steel and more modern than oil-rubbed bronze.

FAU C ET Stellen, $368; pfi sterfaucets .com Q D I S HWA S H E R SHPM78W54N, $999; bosch-home.com/us Q K N O B S Vale, $11–$16; belwith-keeler.com Q S I N K RSS3018, from $3,379; rohlhome.com

BY: KIT SELZER; PHOTOS: (KITCHEN) OLIVIA RAE JAMES, (KNOBS) CARSON DOWNING

RE S I STS SC R ATC H E S AN D S M U DG E S .

Speed up dinner for more moments to savor.

The Bosch Benchmark® Series FlexInduction® Cooktop makes cooking faster* and easier, leaving time to enjoy more than just dinner.

*When compared to traditional gas or electric cooktops. www.bosch-home.com/us © 2018 BSH Home Appliances Corporation.

HOME KITCHENS

6

CAB I N ET NAPLE S B LU E 2 0 57-3 0 BENJAMIN MOORE

HOT HUE STYLE POINT

Count on blue keeping its top spot for colorful cabinets. We’re seeing all versions—light, dark, warm, cool— pair well with neutrals and metals.

BLUE-CHIP PICKS These blues are making a splash: Q Inky (Naval SW 6244 Sherwin-Williams) Q Gray with a hint of blue (Hazy Skies PPU14-12 Behr) Q Purplish-blue (Twinkle, Twinkle VR087B Valspar)

42

| May 2018

TH E C L AS S IC S U BWAY TI LE S IZE I N INCHES.

APPLIANCE NEWS

If stainless steel looks a little too cold, check out Sunset Bronze, a new rose gold finish from Whirlpool.

PHOTOS: (KITCHEN) KIMBERLY GAVIN, (TILE) BRIE PASSANO

×

Designed for beauty.

Engineered for reality.

Introducing Avery,™ the hands-free faucet from American Standard.

Engineered with touchless Selectronic® functionality, the Avery™ faucet allows you to turn the water on or of with a wave of a hand.

Its soft, transitional design works beautifully in a wide variety of styles and design settings. It’s high-tech performance with stunning design for everyday life. Learn more at americanstandard.com

© AS America, Inc. 2018.

Avery™ Faucet

HOME KITCHENS

GATEWAY TO G O LD : SAM PLE TH I S TRE N D WITH CAB I N ET HARDWARE .

OPEN & CLOSED STYLE POINT

Floating shelves now look built-in.

The trick: Bridge a gap, such as between cabinets over the sink or between a cabinet and a wall.

H O T M E TA L

GOLD RUSH Step aside, silver tones.

Gold has taken hold. This warm satin fi nish radiates sophistication.

CO N GA PU LLS

Warm Brass, $10 and $15; atlashomewares.com F E R MATA PU LL

Brushed Golden Brass, $18; belwith-keeler.com ALLE N DALE K N O B

Honey Bronze, $8; topknobs.com

LET’S TALK TECHNOLOGY Kitchens keep getting smarter. Learn today’s buzzwords and what they mean for you.

GUIDE D COOKING

Make things happen by speaking.

Get help cooking on the spot.

WHY YO U WANT IT

WHY YO U WANT IT

You’re multitasking and can’t (or don’t want to) use your hands.

It’s like having a cooking coach built into your kitchen.

FO R E X AM PLE

FO R E X AM PLE

Using Amazon Alexa, tell this faucet to turn on and warm the water.

Coming late 2018; deltafaucet.com/voice

The GE Profi le wall oven’s touch screen and app work together to eliminate the guesswork when cooking. $2,500; geappliances.com

ON DE MAN D What you want when you need it.

S EAM LE S S INTEG R ATION

WHY YO U WANT IT

Whole-house control from one appliance.

Save a few steps.

WHY YO U WANT IT

FO R E X AM PLE

You don’t have to leave the kitchen.

The Beale MeasureFill faucet can be set to dispense a precise amount of water. $600–$750; american standard.com

FO R E X AM PLE

Use the Family Hub fridge to stream music, adjust the thermostat, and see who’s at the door. Price not set; samsung.com

I LOVE GOLD TOUCHES IN THE KITCHEN. USE THEM SPARINGLY: LIGHTING, HARDWARE, ART, OR MIRRORS. JULIE HOLLOWAY

44

| May 2018

PHOTOS: (SHELVES) BRIE WILLIAMS, (HARDWARE) BRIE PASSANO

VOIC E ACTIVATION

Don’t hold back.

Enjoy honey ham that’s stacked with goodness and sweetness.

100% natural , 100% delicious.

Minimally processed, no arti⇒cial ingredients. © 2018 Hormel Foods, LLC

makethenaturalchoice.com

HOME KITCHENS

COLOR CUES

We love the easy-to-live-with colors that people are painting their cabinets. Go beyond blue with one of these picks by architectural color specialist Jennifer Ott.

94 PE RC E NTAG E OF D E S IG N E RS WHO SAY QUARTZ I S TH E MOST POPU L AR COU NTE RTOP.

STI LL G R AY

O SAG E O R A N G E

D RIZ Z LE

N360 -3 Behr

SW 689 0 Sherwin-Williams

SW 6479 Sherwin-Williams

Shifts to green and tan, depending on the light.

Balance it with a superlight warm gray on walls.

It has a good bit of gray in it, so it reads almost like a neutral.

SOURCE: NATIONAL KITCHEN AND BATH ASSOCIATION

O N T H E S U R FAC E

QUARTZ FORCE

BOXY HOODS STYLE POINT

46

Wood-clad hoods, like this one designed by Michelle Rothmeier of the Ten June blog, hit the style sweet spot: not too busy, not too plain.

| May 2018

TRE N DS IN ACTION APPLIANCE NEWS

Efficient and precise, induction cooking is catching on and dropping in price. Frigidaire offers an induction range for $1,150. Q

PI C K U P BEAUTIFUL KITCH E N S & BATH S .

O N SALE N OW.

PHOTO: (KITCHEN) MICHELLE ROTHMEIER

Itâ&#x20AC;&#x2122;s virtually maintenance-free and indestructible. No wonder quartz-surfacing (natural quartz mixed with a little pigment and resin) is tops. A popular look: large-scale veining, like this Brittanicca Gold from Cambria.

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H O M E R E N OVAT I O N

this kitchen COOKS

Our BH&G® food stylist shares how his little kitchen became a high-performance, picture-perfect space. His mantra: No wasted steps.

B

y day, Greg Luna prepares recipes to be photographed for these pages. By night, he’s the head chef at home, where his 11×14-foot kitchen has morphed from “gross” (when he and his wife, Erica, fi rst bought the 1929 Des Moines house) to “tolerable” (thanks to minor updates), and fi nally, after a complete remodel, to exactly what they want.

The Lunas chose white cabinetry for its clean, timeless style. They refi nished the hardwood fl oor hidden under the old linoleum. And when planning storage, Greg says, “I did it very thoughtfully, really considering which drawers should hold what.”

Check out Greg’s favorite features.

Handmade backsplash tiles (fireclaytile.com) were a worth-it splurge for the impact Greg and Erica wanted.

52

| May 2018

BY K I T S E L Z E R P H OTO S A DA M A L B R I G H T S T Y L I N G J E S S I C A T H O M A S

H O M E R E N OVAT I O N

[A

COOK’S KITCHEN]

GREG LUNA

What this former restaurant pro and graduate of The Culinary Institute of America in Hyde Park, NY, learned during the remodel.

TAKE YO U R TI M E

“The best thing we did was wait until we felt comfortable doing what we really wanted instead of trying to make it nice on a budget right when we moved in.”

PI CTU R E YO U RS E LF COO KI N G

“I started by thinking, What do I need in order to do that there?

I’m always going to use cutting boards, knives, salt, pepper, oil, and a pan, so those things needed to be handy.”

PRIO RITIZ E MATE RIALS

BEFORE

1

54

| May 2018

2

WORK CORE

3

HOT SPOT

DEEP DRAWERS

Counter space on both sides of the sink and range maximizes effi ciency. Greg stations himself in this corner, where he can cook, wash dishes, and reach mixing bowls and cutting boards in the cabinets with ease.

Greg wanted a gas range with heavyduty grates, a simmer burner, and highBtu burners. “I like to crank the heat up super hot,” he says.

He’s glad to fi nally have a “serious fan” to pull smoke and odors outside.

Drawers are a popular choice for base cabinets because, unlike shelves behind doors, they keep all the pots and pans in view and reachable. Greg doesn’t always use lids, so they’re in the bottom drawer.

“If you make too many statements in a room, it’s just a mess. We fell in love with the tile.

Landing on the white cabinets and black countertops was simple, clean, and hopefully timeless.”

Average Lasagna?

Not in this house.

Add some awesome to your family’s lasagna with the creamy melt of Kraft Mozzarella with a Touch of Philadelphia.

© 2018 Kraft Foods

H O M E R E N OVAT I O N

INSIDER

For more on Greg’s kitchen strategies, watch our video interview at BHG.com/Luna.

4

5

OPEN SHELVES

SMART STORAGE

No modern fl oating shelves here, left.

Two doorless cabinets hold Fiesta dinnerware, which Greg and Erica use every day. “We don’t have room for show plates,” he says. The couple likes the exposed-shelves trick for its old-house feel, convenience, and the way it turns dishes into artwork.

Storing knives loosely in a drawer can damage them. Care meets convenience with a rack that lines up knives and protects the blades, like the one Greg chose from containerstore.com for his go-to knives, below.

He stores other sharp items one deep so the handles are easy to grab to avoid nicked fi ngers.

6

R DW

WALLS THAT WORK Keeping the original walls maintained the home’s vintage appeal. The only layout change: removing an awkward pantry behind the fridge.

56

| May 2018

Crocks on the honed granite countertop next to the range, right, hold two types of utensils: the ones Greg uses most often and those most diffi cult to store neatly in a drawer because of their size and shape. “Cluttered drawers with tangled tools drive me crazy,” Greg says. Q

ILLUSTRATION: CHRIS GLOWACKI

EASY-REACH TOOLS

Turns your coffee from plain to perfect.

STIR UP SWEETNESS with Cofee-mate’s® new creamers, inspired by your favorites from The Cheesecake Factory At Home.

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HOME HANDS- ON

The hottest crafting technique? Woodburning. It’s edgy, versatile, and as easy as drawing. Pick up the skill for Mother’s Day to make personalized gifts out of inexpensive wood objects.

THE BASICS

A woodburning pen works by heating a metal tip that you press onto wood to char the surface. A few helpful hints: Q Lightly sand and wipe wood before you start. Q Trace complicated designs onto the wood using transfer paper.

Q Let the pen fully heat for dark, even marks.

Q Test the tips by practicing on a piece of scrap wood.

Create custom message ribbons with wood crafting letters hot-glued to a length of cotton string. We used a tapered tip (see our “Tip Guide” on page 64) to draw dots and the universal tip to create dashes, Xs, and color-blocked areas. (A shading tip also works to color-block.)

HAN D MAD E M O D E RN H E LVETICA LET TE RS , $ 6 (117- PI EC E PAC K ); TARGET.COM

60

| May 2018

P H OTO S C A R S O N D OW N I N G C R A F T S K I M H U TC H I S O N

BY: MALLORY ABREU; STYLING: CHRISTY BROKENS

PRESENT TOPPERS

Pet insurance for your downward dog with your actual dog side.

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HOME HANDS- ON

SERVING SPOON A simple stamp repeat makes this kitchen staple feel like it was custom whittled. Even if your mom is a known soup-making fanatic, the print won’t fade with use. Threshold Beechwood Spoon, $3; target.com

WO O D HALF CIRCLE P E N DA N T S , $13 FOR 20, AND TEARDROP P E N DA N T S , $16 FOR 25; E T SY.C O M / S H O P/C R A F T I N G DA I LY

Get the templates Download our exclusive designs for the pencil cup and serving boards at BHG.com/ Woodburn.

HAND MADE MODERN SMALL WOOD PLANTER , $4; TARGET.COM

PENCIL CUP

NECKLACES

Transfer paper makes it easy to trace our design (or other patterns) onto wood. Once you’ve transferred the design, burn it into the wood using a universal tip.

Find our flower template online (see above).

No need to go searching for a one-of-a-kind piece of jewelry when you can make it. Burn repeats of a shape your mom loves or freehand lines. Finish with a chain and clasp from your local crafts store.

THE KEYS TO WOODBURNING ARE TO GO SLOW AND NOT PUSH TOO HARD. KIM HUTCHISON, CRAFT DESIGNER

62

| May 2018

HOME HANDS- ON

SERVING BOARDS Burned-in designs make these cutting boards unique without cutting into their function.

Choose a board in a light wood color (we like maple), and burn in pineapples using our printable template and the universal and flow tips. Finish with a food-safe rub (like beeswax mixed with mineral oil) to protect the surface and add sheen.

BURN IT UP

BELL SHAPED MAPLE BOARD, $25; ETSY .COM/SHOP/ ADIRONDACK KITCHEN

TIP GUIDE

Make marks using the crescent and heart stamps, and the tapered, universal, and flow points (left to right). Tips from the Imoocare 38PCS Wood Burning Kit, $31; amazon.com

64

| May 2018

This plug-in burning pen comes with four basic tips that screw into the end. (See the “Tip Guide,” below, for additional tips we used to make these projects.) Don’t underestimate the heat: Rest the pen on metal or glass while it cools.

Walnut Hollow Value Tool, $14; michaels.com

TOUCHING MOMENTS Want more handmade gift ideas?

We’ve collected our favorites—made with clay, felt, and embroidery hoops—at BHG.com/ MomGift. Q

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| May 2018

Baking Basics ($21) and Spices ($36), or design your own collection. brandless.com

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HOME

i did it!

Launched by a zesty wallpaper, this laundry room makeover puts a spin on the hardest-working room in the house.

More fun. More function. That’s what Thalita Murray wanted from the laundry room in her home in Ontario, Canada. She got both by playing up the room’s best features.

Shifting the washer, dryer, and cabinets to the back wall created a natural spot for a wall-to-wall counter, so Thalita replaced a kitchen island used for folding clothes with a deep sink.

Uninterrupted wall space called out for something bold, so she chose a cheerful wallpaper with big lemons and a pink background that inspired the room’s paint color.

Turn the page for how it came together.

WALL PE ACH ROSE HDC- CT-12 BEHR

BEFORE

Show us!

Send photos of you with your latest project to IDidIt@meredith.com and post on Instagram with our #BHGIDidIt hashtag.

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| May 2018

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HOME I DID IT

WHAT SHE DID

To keep your laundry room makeover from being a chore, try a few tricks.

Here’s how Thalita lightened the (work and cost) load.

1

REMOVABLE WALLPAPER

STE AL AN I D E A F RO M TH E KITC H E N : A TI LE BAC KS PL AS H FO R A L AU N D RY SINK.

An adhesive backing means the paper is easy to reposition while hanging and a cinch to remove when you’re ready for something new. Thalita installed it by herself the day it arrived.

2

CABINET SHIFT

“I have a need to create things and work with my hands.

I grew up in a house of DIYers, so I feel like it’s just in me.”

FAVO RITE TOO L

“A palm sander, for sure. Or maybe the miter saw. No, a paintbrush. It’s too hard to choose.”

B E ST WAY TO S PE N D $ 5 0

SINK-BASE SHORTCUT

With no formal cabinetmaking skills, Thalita and her husband, Marquis, decided the best way to outfit their new sink was to buy a doorless, ready-to-assemble base cabinet at the

She shares DIY projects, recipes, and stories about her twin toddlers on her blog, The Learner Observer.

WHY I D IY

When Thalita took down the wall cabinets flanking the window, she could have installed new ones sized to fit the recess on the back wall. Instead she repurposed the originals, built shelves to bridge the gap between them, then painted everything gray-green for a custom look.

3

MEET THALITA

modify it. They built bracing under the sink, a front panel to accommodate the deep sink, a plywood countertop,

4

FLOATING COUNTER

Thalita wanted a spot for folding clothes above the washer and dryer. Instead of going

made a suitable surface by laying stained wood 2×6s side by side on 1×2 wall cleats. She didn’t screw down the boards so she can

“Lumber, hardware, and paint or stain.

And then taking the extra $5 and grabbing a hot cup of coffee.”

EVE RY H O M E N E E DS

“Personality. Your home has to reflect who you are.”

GET THE

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Treat your

WALLPAPE R

CAB I N ET PAI NT

decorative surfaces.

Lovely Lemons, $96 (2'×8½' panel); wallsneedlove.com

Lichen, $20/pint; fusionmineral paint.com Q

| May 2018

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BUYING IN FORMATION : BHG.com/Resources

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HOME TRENDS

into the DARK

I

f you’re not sure about the dark wall trend, let us help tip the scale. Wallpaper with an almost-black background gives a room an instant dose of personality, plus it shows off pattern beautifully. A floral on charcoal (above) feels traditional with a modern edge. Willowy cranes on Prussian blue (page 78) equal retro cool without the kitsch. Regardless of the pattern or palette of the paper, that dark background goes a long way toward making your room look pulled together and decorated—almost no matter what else you put in it.

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BY L AU R E N H E D R I C K

DEEP AND DREAMY

This delicate floral on gunmetal gray (Linnea by Sandberg from Stark) proves dark and cheerful aren’t mutually exclusive.

PHOTO: NGOC MINH NGO; PRODUCED BY: EUGENIA SANTIESTEBAN SOTO; STYLING: OLGA NAIMAN

A wallpaper with a deep, rich background color is the shortcut to giving a room drama and sophistication in spades.

HOME TRENDS

2 [ DO

I T YO U R S E L F ]

Want to learn to wallpaper like a pro? Visit BHG.com/ WallpaperTips for a tutorial.

Tip: Stray adhesive streaks show up on dark papers, so work carefully.

1

3 5 This paper’s grayon-gray scheme and organic cut-wood motif is a modern take on faux bois.

6

1 C LO U D BU R ST in Navy, $88/double roll; anthropologie.com

2 S I E RR A LL 4726

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5 S PRI N G LE AVE S ,

THESE WALLPAPERS CAN MAKE A SPACE FEEL MORE ALLURING, MYSTERIOUS, AND SORT OF SEXY. INTERIOR DESIGNER CHARLES RILEY

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| May 2018

$40/2'×4' panel; chasingpaper.com

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WI NTE R C R AN E S D R6 355 by DwellStudio,

$110/double roll; calicocorners.com Q

PHOTOS: (2 AND 3) BLAINE MOATS

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DON’T JUST TREAT DIARRHEA. Also treat gas and the associated cramps, pressure, and bloating with IMODIUM® Multi-Symptom Relief.

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HOME

GROWING TRADITIONS

A

Stir things up in your vegetable garden with Chinese varieties. They grow like their popular cousins, but in the kitchen they open all kinds of new flavor possibilities. Wendy Kiang-Spray shows us how.

s a girl growing up in suburban Maryland, Wendy Kiang-Spray (above) had little interest in her father’s tidy garden filled with the vegetable varieties he had also grown in China. “I would plant seeds then forget about them,” Wendy remembers. Years later when her daughter wanted to garden, Wendy, now a high school counselor, was surprised to discover her own passion for gardening. “My dad isn’t one to talk a lot,” Wendy says, “and never about his childhood in China.” But when she asked about the greens, beans, and radishes he raised as a boy, the stories started to flow. “I’ve always been curious about my ancestry,” Wendy says. “Growing vegetables opened the door.” Her book, The Chinese Kitchen Garden, not only preserves her family’s stories but also demystifies the curious-looking vegetables so popular in farmers markets and specialty groceries.

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| May 2018

Wendy KiangSpray’s father grows a mix of Asian vegetables, top, including Chinese eggplant, gailan, long beans, and daikon radish, above.

BY: DIANA DICKINSON; PHOTOS: (PORTRAIT) SARAH CULVER, (VEGETABLES) BRIE PASSANO; FOOD STYLIST: GREG LUNA

BHG.com/ PlantYourPlate

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H O M E P L A N T YO U R P L AT E

W

endy plants different varieties of Asian vegetables every year, along with her mainstays like tomatoes, garlic, and strawberries. She recommends that gardeners interested in trying Asian veggies plant easy-growing gailan (below), Chinese eggplant, daikon radish, and long beans. Try their distinct, delicious flavors in Wendy’s simple recipes, and these vegetables may become your new mainstays.

GAILAN

My girls love the garden, but like me at their age, they do more playing than gardening.

WENDY KIANG-SPRAY

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| May 2018

I N TH E GARD E N

“The trick to gailan is to remember that it loves cool weather, so it’s best to grow it in the fall.” Wendy plants seeds successively— at one- or two-week intervals—mid- to late summer for continuous harvest from fall until winter sets in.

GAI L AN WITH OYSTE R SAUC E AN D GARLIC “My mom calls this her master greens recipe because it tastes great with any leafy green,” Wendy says.

BO I L 1 lb. gailan in a large pot until stems are just tender, 2 to 3 minutes. Transfer to a platter. D RIZ Z LE on 1⁄4 cup oyster sauce (see tip, page 108).

S IZ Z LE 5 cloves minced garlic in 3 Tbsp. corn or peanut oil until just fragrant.

Spoon over greens.

Part garden guide, part cookbook, part memoir, Wendy’s book introduces readers to 38 Asian vegetables and 25 family recipes. $20; timberpress.com

PHOTOS: (GARDEN) SARAH CULVER, (VEGETABLES) BRIE PASSANO, (BOOK) CARSON DOWNING

Gailan looks like broccoli rabe and has a slightly bitter taste.

The entire plant is edible. “Everyone in my family has a favorite part,” Wendy says. “My daughter and I like the thick stems cooked just until they’re tender but still crisp.”

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H O M E P L A N T YO U R P L AT E

CHINESE EGGPLANT Also known as Japanese eggplant, this slender, thin-skin variety has fewer seeds and a milder, sweeter flavor than the more common dark purple globes.

I N TH E GARD E N

You can grow this eggplant in containers if garden space is limited. Use stakes to support the fruit.

Fragrant herbs like dill, mint, and thyme make excellent companion plants and deter pests.

Bees love eggplants’ showy blooms.

Salting reduces their high water content and enhances flavors.

J U LI E N N E 2 medium daikon radishes and 1 large carrot; toss with 1 tsp. salt. Place in a strainer over a bowl.

Let stand 30 minutes.

STI R together 1 1⁄4 cups white vinegar, 1⁄4 cup sugar, 1 tsp. crushed red pepper, and 1 cup water, stirring until sugar is dissolved.

RI N S E radishes and carrots; pat dry.

Transfer to a glass jar.

If desired, add 1 Thai chile pepper. PO U R vinegar mixture over vegetables. Cover; chill at least 1 hour.

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| May 2018

No need to peel the thin skin.

HALVE 2 Chinese eggplants crosswise.

STE AM , covered, in a steamer basket until just tender, 15 to 20 minutes. Halve lengthwise and score each piece. STI R together 3 Tbsp. soy sauce, 1 Tbsp. rice wine vinegar, 1 clove minced garlic, and 1 ⁄2 tsp. toasted sesame oil. PO U R sauce over eggplant. Sprinkle with toasted sesame seeds.

DAIKON RADISH This carrot-shape white radish starts off tasting crunchy and spicy hot, like its round red European cousin.

Once pickled, the heat gives way to a mild, sweet flavor.

I N TH E GARD E N

Daikon radishes grow quickly and actually improve the soil. The leaves shade out weeds, and the long taproots break up compact soil. You can grow them in the spring or fall. “A light frost makes them extra sweet,” Wendy says.

PHOTOS: BRIE PASSANO

PIC KLE D DAI KO N AN D CARROT S

SAUCY STE AM E D EGG PL ANT

H O M E P L A N T YO U R P L AT E

Wendy’s daughter waters garlic chives in her grandpa’s garden.

INSIDER Visit BHG.com/ VeggieGardening to learn more of Wendy’s tips.

LONG BEANS

The elongated versions of green beans can reach 3 feet long. Wendy harvests the slender pods at the 12-inch mark for the best flavor and crispness.

I N TH E GARD E N

Grow these vigorous leafy vines on an arbor so the pods (in pairs of two) hang down. “In the heat of summer, you can practically see them growing,” Wendy says.

PHOTOS: BRIE PASSANO, (DAUGHTER) SARAH CULVER

STI R - F RI E D LO N G B E AN S WITH PO RK Sturdier than other green beans, long beans stand up to high-heat stir-frying.

MARI NATE 4 oz. ground pork in 1 tsp. each soy sauce and Shaoxing rice wine or dry sherry, 15 minutes.

TRI M 1 lb. long beans and cut into 3-inch pieces. STIR together

sauce: 1 Tbsp. soy sauce, 2 Tbsp. water, 1 Tbsp. Shaoxing rice wine or dry sherry, 1 tsp. sugar, and 1 tsp. toasted sesame oil.

Heat 1 cup corn or peanut oil in a wok or large skillet. (Test one bean; if it sizzles, oil is hot enough.) STI R F RY beans until they begin to wrinkle, stirring occasionally, about 5 minutes.

Transfer to a platter lined with paper

towels. Remove all but 1 Tbsp. oil from wok.

STI R - F RY marinated pork until cooked through, about 3 minutes. Stir in 2 Tbsp. preserved olive vegetable or fermented black beans (see tip, page 108) and 2 cloves minced garlic; cook 30 seconds. STI R in beans and sauce; heat through. Serve over steamed rice. Q

May 2018 |

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In our annual food issue, weâ&#x20AC;&#x2122;re serving a big helping of American food, courtesy of our favorite culinary innovators.

Meet the cooks, makers, and authors who are changing the way we eat. Their tricks can inspire us all to shake up the meal plan and try something new.

Melt their hearts.

© 2018 Kraft Foods

THE WHOLE GRAIN PIONEER

RECIPES BEGIN ON PAGE 136.

BOB MOORE FOU N DER OF BOB’S R ED M I LL BOBSR EDM I LL .COM

Long before grain bowls acquired their own hashtags, 89-year-old Bob Moore was eating his daily grains. He started milling 40 years ago on a mission to feed his family wholesome food. His whole grain and alternative flour brand has expanded to 300-plus products, including reemerging ancient varietals and gluten-free (GF) flours. But even this Pied Piper of cereals, kernels, and seeds is surprised by the many ways people reimagine quinoa or millet: “I love to see how creative people can be with my grains.”

SESAMEGINGER BOWL Simmering a blend of whole grains in coconut milk infuses them with tropical fl avor and a rich, creamy texture.

5 GRAINS (& SEEDS) TO TRY You know quinoa, but here are some grains and seeds on Bob’s list of up-and-comers.

94

SO RG H U M (G F)

M I LLET (G F)

TE F F (G F)

An ancient cereal grain (beloved in the South) with a subtly sweet flavor and lots of antioxidants.

This small grass seed is full of magnesium, which may help maintain muscle and nerve function.

The tiny, quick-cooking grain with a mild, nutty flavor is high in protein, iron, and calcium.

| May 2018

K AM UT

BUC K WH E AT (G F)

An ancient cousin These hulled seeds are to durum wheat, Kamut high in protein and fiber has a chewy texture, with a mild, grassy flavor. buttery flavor, and lots They’re also sold under of fi ber and manganese. the name kasha.

THE WEEKNIGHT-DINNER WARRIOR

RECIPES BEGIN ON PAGE 136.

MELISSA KEEPS OLIVES ON HAND TO ADD TANGY, SALT Y FLAVOR .

MELISSA CLARK AUTHOR & FOOD W R I T E R FOR T H E NEW YORK TIMES MELISSACLARK.NET

Melissa Clark is on a crusade to retool your weeknight dinner mind-set, one one-dish meal at a time. One-pan meals certainly aren’t new, and traditionally they’re closely aligned with ease and comfort food.

(We’re looking at you, cheesy noodle casserole.)

While Melissa doesn’t spurn cheese or noodles, the recipes in her cookbook Dinner: Changing the Game focus on bold fl avors and aha techniques.

And they come together in less than an hour. “I’m all about more fl avor and less work,” she says.

3

2 SPLAY THE CHICKEN

1 PREP THE CHICKEN

SWEET GARLIC CHICKEN & KALE Using Melissa’s innovative splayed preparation , roasted chicken moves from weekends to weeknights.

The method delivers juicy white meat and perfectly cooked dark meat— in 40 minutes to boot.

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| May 2018

If you’re planning ahead, let your seasoned bird rest, uncovered, in the refrigerator overnight. The cold air helps dry out the skin for maximum crispiness.

Chicken thighs, usually the last part of the chicken to fi nish, get pressed directly onto the sizzling skillet to speed the process.

Try this chicken with any combination of Swiss chard, mustard greens, or spinach. The greens cook while the chicken rests and pick up flavor and caramelized bits from the drippings left behind in the skillet.

FOOD STYLING: KELSEY BULAT

SWITCH THE GREENS

Hefty® costs less than Ziploc® sliders where sold head-to-head.

And those savings are as good as gold.

STRONG SEAL. GREAT DEAL. Based on Nielsen Avg. Price/Bag vs. Ziploc Sliders, 52wks ending 1/27/18. Ziploc® is a registered trademark of S.C. Johnson & Son, Inc. ©2018 Reynolds® Consumer Products LLC.

THE WORLD OF TACOS

THE TACO IS ON A WORLD TOUR. THE STREET-FOOD STAPLE IS A FAMILIAR WAY TO TRY GLOBAL FLAVORS, AND THESE CHEFS PROVE ANYTHING CAN GO ON A TORTILLA. KO R E AN B BQ STE AK TACO S

BILL KIM

YANA GILBUENA

CH EF, AUTHOR & R ESTAU R A NT OWNER URBANBELLY CHIC AGO.COM

Bill Kim emigrated from Seoul, South Korea, to Chicago in the late ‘70s. Each time his family moved between neighborhoods, Bill picked up friends, foods, and culinary infl uences (Indian, Jewish, Italian). His cultural crash course gave him the ingredients to master the mash-up. “I want to cook food that refl ects my heritage of Korea and Chicago, of kimchi and hot dogs.”

KOREAN BBQ STEAK TACOS A double-acting marinade imparts salty-sweet flavor while tenderizing.

Soy sauce and onion balance brown sugar, pear, and kiwi.

Fruit enzymes help tenderize tough cuts like skirt steak. A tangy quick-pickled topper brightens the salty funkiness of the ssamjang, a fermented soybean paste (see page 108).

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| May 2018

CH EF & AUTHOR SALOSER I ES.COM

“A taco is so versatile,” Yana Gilbuena says.

“Anything can be put in a taco.” Her take serves as a gateway to Filipino food.

Yana is so passionate about introducing the duality of FilipinoAmerican cuisine that she started Salo Series, a crosscountry tour of popup family-style Filipino dinners.

B R AI S E D PO R K “ H U M BA” TACO S

C H I POTLE VE G G I E TACO S

HUGO ORTEGA CH EF, AUTHOR & R ESTAU R A NT OW N ER CHEF HUGO ORTEG A.COM

Hugo Ortega expresses himself through tortillas. “It all starts with the tortilla,” Hugo says. “Wrap anything up, and you’ve got a bundle of flavor and self-expression.” The Mexico City-born chef started his career as a dishwasher at a nightclub in Texas. Now he’s the award-winning chef and owner of four of Houston’s top restaurants, including Xochi, Hugo’s love letter to the state of Oaxaca and its culinary customs.

BRAISED PORK “HUMBA” TACOS Humba is a Filipino pork dish with Chinese (star anise, oyster sauce) and Mexican infl uences (toppers reminiscent of al pastor tacos).

CHIPOTLE-VEGGIE TACOS Baby potatoes get smashed then crisped in olive oil with onions, zucchini slices, and wilted Swiss chard. Hugo finishes his veggie tacos with peppers in adobo sauce for smoky heat.

SANDWICHES CANâ&#x20AC;&#x2122;T RESIST THE GREAT TASTE OF HEINZ Upgrade to Deliciously Creamy HEINZ Real Mayonnaise

THE VEGGIE INNOVATOR

CARA MANGINI CH EF, AUTHOR & R ESTAU R A NT OW N ER LITT LEEATER .COM

Vegetable butcher Cara Mangini wants to change the conversation about veggies. “Vegetables are not something we have to eat, but something we get to eat,” Cara says. The granddaughter of a butcher, she got her start at New York City’s Eataly market, where she applied the tenets of butchery to prep produce using a root-to-leaf mentality and also taught shoppers how to love their veggies. Her book (The Vegetable Butcher, naturally) and two restaurants continue the mission: Vegetables are the stars of the plate, not mere side dishes.

ROASTED BROCCOLI WITH RICOTTA & TOASTED ORZO Treat hearty veggies like pieces of meat: Chunked into big pieces and served with a side of creamy ricotta and toasty pasta, broccoli is a bold centerpiece in this meatless main.

THE SECRET TO STALKS Under their tough exterior, broccoli stalks are tender and tasty. Save them from the compost:

S HAVE D

Drizzle ribbons of raw broccoli stalks with lemon juice, olive oil, and honey. Top with shaved Parmesan, chopped nuts, and pomegranate arils.

B L AN C H E D

Bias-slice peeled broccoli stalks into thin coins, blanch until crisp-tender, and serve with hummus or veggie dip.

J U LI E N N E D

Julienne peeled broccoli stalks for a raw Thai-inspired slaw.

Toss with rice wine vinegar, fresh mint and cilantro, olive oil, and crushed red pepper.

IT DOESN’T TAKE MUCH TO MAKE VEGGIES THE MOST INTERESTING PART OF DINNER. CARA MANGINI

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| May 2018

FOOD STYLING: KELSEY BULAT

FRIZ ZLE B ROCCO LI STALK CO I N S I N GARLI C O I L FO R C RU N C H .

© 2018 Daisy Brand

A DOLLOP OF DAISY CAN DO MORE THAN YOU THINK

DAISY® SOUR CREAM BROWNIES Get the recipe at daisybrand.com/brownies

THE DESSERT REVOLUTIONARY

RECIPES BEGIN ON PAGE 136.

CHRISTINA TOSI CH EF, AUTHOR & CEO OF M I LK BA R MILKBARSTOR E.COM

“I can’t compete with people’s food memories ,” Christina Tosi says. “That’s why my bakery doesn’t do a standard chocolate chip cookie.” What does the awardwinning pastry chef do? “My desserts pay homage to my mother’s and grandmother’s recipes and celebrate nostalgia.” Her creative spins incorporate storebought ingredients in inventive combos (e.g., her Fluffernutter Cookies studded with crisp rice cereal, mini marshmallows, and peanut butter chips).

Since opening Milk Bar in New York City almost nine years ago, her whimsical treats have become classics in their own right.

BAKING IS A LOVE LANGUAGE. THE SPIRIT OF THE BAKER COMES THROUGH IN THE TREATS. CHRISTINA TOSI

CEREAL MILK PANNA COTTA Spooned over tangy passion fruit jam, the silky layer is a mixture of cream and milk infused with fruity cereal, like the sugary milk at the bottom of a cereal bowl.

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FLUFFERNUTTER COOKIES Embrace these imperfect-looking cookies: Mini marshmallows make the edges lacy as they melt during baking.

Christina sandwiches strawberry jam between them.

© 2018 Tyson Foods, Inc.

WHAT’S ON OUR RADAR

NEW SPIRITS American craft distillers are redefi ning the classics. Working in small batches (300-some bottles) means makers can experiment with blending techniques and aging practices.

THERE ARE SO MANY AMERICAN FISH THAT DESERVE ATTENTION. KERRY HEFFERNAN, CHEF & SEAFOOD EXPERT

INSTANT DINNER Every time Robert Wang eats out, he orders ribs. “ I want to know if my Instant Pot can do them better,” says the CEO and founder of the company behind the tabletop multicooker.

Robert may be biased, but the Instant Pot is indeed a versatile appliance: It does fall-off-the-bone ribs in 30 minutes, but also slow-cooks, pressurecooks, steams, sautés, and even makes yogurt.

CATOCTI N C R E E K

A spice-forward tribute to—and from—Virginia, the birthplace of American whiskey. catoctin creekdistilling.com

STONECUTTER SPIRITS

Stonecutter adds botanicals (cardamom, coriander)—plus the requisite juniper—before aging its gin in bourbon barrels. stonecutterspirits.com

After learning Kentucky bourbon traditions from some of the best, Trey Zoeller went rogue— aging his bourbon at sea, in wine casks, etc. jeffersonsbourbon.com

LOO K FO R C R AF T S PI RITS AT MA J O R LI Q U O R STO RE S O R O N LI N E , O R VI S IT TH E D I STI LLE RI E S .

7 FISH YOU SHOULD BE EATING “I want a fish with a little bit of character,” says Kerry Heffernan, executive chef at Grand Banks, a New York City seafood restaurant.

The next time you’re craving fish, go domestic. Here are Kerry’s picks for fish native to American waters. Q PORGY (ABOVE) sweet and mild with a codlike texture Q ARCTIC CHAR a mild, meaty freshwater fish Q DOGFISH a species in the shark family with firm, white flesh Q PACIFIC ROCKFISH mild and delicate Q LAKE TROUT freshwater, fatty, and fishy Q BLACK SEA BASS firm and mild in flavor Q SHEEPSHEAD a firm, sweet saltwater fish from the Florida coast (For up-to-date info on choosing sustainable fish from good sources, visit seafoodwatch.org or download the Seafood Watch app.)

PHOTO: (WHISKEY GLASS) BLAINE MOATS, (FISH) JACOB FOX

J E F F E R SO N ’S BO U R BO N

Walnut, Vegetable and Chicken Quesadillas

California Walnuts F O R T H E B E S T K I D F R I E N D LY M E A L S E V E R For flavor, crunch and heart-healthy* goodness, remember the California walnuts. For these and other recipes your kids will love, visit Walnuts.org So Simple. So Good.â&#x201E;˘

Per one ounce serving.

*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid â&#x20AC;&#x201C; the plant-based omega-3.

Chicken and Walnut Dumpling Soup

Waldorf Salad

Walnut Chili Mac

NEW

PROBIOTICS BERRIES PEACHES FEEL- GOOD VIBES

WHAT’S ON OUR RADAR

ADD THESE COOKBOOKS, ANTHOLOGIES, AND FOOD READS TO YOUR LIST. AMERICA, THE WELL-READ (AND WELL-FED).

AMERICA: THE COOKBOOK Food, culture, and ecology writer Gabrielle Langholtz spent years traveling the country before tackling this anthology of recipes and essays designed to highlight the breadth of food traditions across the country.

Gabrielle admits she’s only cracked the surface of American food in the book’s 700-plus pages. $50; phaidon.com

THE SIOUX CHEF’S INDIGENOUS KITCHEN Chef Sean Sherman, founder of The Sioux Chef, which focuses on educating people about indigenous foods, teamed up with Beth Dooley to celebrate indigenous ingredients and food traditions.

Sean’s new Native American cuisine incorporates maple sugar, wild rice, heirloom beans, cedar, and more. $35; upress.umn.edu

THE COOKING GENE Food historian Michael Twitty delves into the Deep South in his 2017 book that’s part memoir, part history lesson.

“This book is more than just delicious Southern classic foods,” Michael says. “This book is about reclamation of Afro-American cooking traditions.”

Whet your appetite with the recipes, but the history and selfreflection are the main courses. $29; amistad.hc.com

AMERICA THE GREAT COOKBOOK With the help of 100 cooks, bloggers, and restaurant owners, The Washington Post food editor Joe Yonan redefines American food: “We are not a melting pot. That assumes our individual identities disappear. We are a thousand gumbos, each one more layered and fascinating than the last.” $40; weldonowen.com

MEET YOUR MAKERS Sarah Weiner knows good salt. And honey. And cheese. Every year, the director of the Good Food Foundation tastes thousands of small-batch foods in preparation for the organization’s awards program. Here are a few of Sarah’s favorite things.

Drizzle this dark, molasses-y honey from Jacobsen Salt Co. & Bee Local on anything. $12; jacobsensalt.com Q BO N N E BO U C H E Vermont Creamery’s gooey, ash-ripened goat cheese is wonderfully funky and beautiful. $13; vermontcreamery.com Q PO PCO R N SALT S HAKE R J.Q. Dickinson Salt-Works sources its fine-grain popcorn salt from under the Appalachian Mountains then dries it in the sun and mountain air. $8; jqdsalt.com Q VANILLA BAR 70% Madagascar bourbon vanilla lends buttery, floral notes to this bar from Utah-based Ritual Chocolate. $12; ritualchocolate.com Q TAYBERRY JAM The blackberry-raspberry hybrid shines in this tart spread from Johnson Berry Farm in Washington. $8; johnsonberryfarm.com Q

Q O R EG O N B U C K WH E AT H O N EY

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BACKPACK TRAIL PROTEIN PEANUTS EXPLORE

FOOD

FROM OUR

TEST

KITCHEN Our culinary professionals share their tips, tricks, and tools for better cooking.

Colleen Weeden, senior culinary specialist

MAYO GOES GLOBAL

[GET

Mayonnaise—one of our favorite vehicles for flavor— is at the heart of these worldly toppers.

AJI VERDE (GREEN CHILE SAUCE)

TUNISIAN HARISSA MAYO

MEXICAN STREET CORN

In a blender, blend together 3 jalapeño peppers, 1 bunch cilantro, 2 Tbsp. Parmesan cheese, 1 garlic clove, 2 Tbsp. lime juice, and 1 Tbsp. olive oil.

Add ¹⁄2 cup mayonnaise and salt to taste. Serve with grilled chicken or fish.

Stir together ¹⁄2 cup mayonnaise and 1 to 2 Tbsp. harissa paste.

Serve as a dipping sauce for sweet potato fries or as a spicy sandwich spread.

Spread just-grilled corn with mayonnaise, sprinkle with Cotija cheese, dust with ground ancho chile pepper, and top with chopped cilantro.

THE LOOK ]

TOOLS FOR THE TASK We’re always on the lookout for gadgets that make prep more effi cient—and fun.

J U LI E N N E STE M S

As easy to use as a vegetable peeler, this tool, above, made quick work of prepping the broccoli stem slaw (page 100). Kuhn Rikon Stainless Julienne Peeler, $20; kuhnrikonshop.com S I M PLY S H R E D D E D

We love the way this shredder makes fi ne threads. Try it with spring onions, below. (See cover recipe, page 130).

Vietnamese Water Spinach Shredder, $8; amazon.com Q

AN ASIAN PANTRY A few of the recipes on our pages call for ingredients that ensure authentic fl avor.

They’re worth adding to your pantry. Find them at your local Asian market or shop online.

OYSTE R SAU C E

Traditionally made by simmering oysters into an intensely flavored sauce. Now oyster extracts, sugar, and salt are thickened with cornstarch.

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PRE S E RVE D O LIVE VEG ETAB LE

S HAOXI N G RIC E WI N E

A savory mix of olives, preserved mustard greens, salt, and oil, this Chinese condiment is often added to stir-fries.

Not to be confused with rice wine vinegar, this Chinese cooking wine has a nutty, aromatic flavor.

S SAM JAN G

“Wrap paste” is a Korean staple made from fermented soybeans. Loaded with umami, it is also sweet, salty, and spicy.

PHOTOS: BLAINE MOATS, (PORTRAIT) JASON DONNELLY

THREAD ONTO THE SKEWER AND PULL THROUGH THE BLADES.

G A R D E N PA RT Y

FOR THE LOVE OF ONE WOMAN’S PARTY PLAYBOOK FOR A SPRINGTIME GATHERING THAT’S SPECIAL ENOUGH FOR MOTHER’S DAY— OR ANY DAY YOUR FLOWERS ARE IN BLOOM.

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BY K AT Y K I I C K C O N D O N P H OTO S DAV I D L A N D P R O D U C E D BY E D D I E R O S S

PHOTOGRAPHER’S AGENTS: PAT BATES & ASSOCIATES

ELIZABETH MOYER PLANS HER DATEBOOK AROUND HER TULIPS —all 1,300 she and husband Grant plant each November. The shoots start poking up in late April, and by Mother’s Day they’re peaking. “All year long, I look forward to the two or three weeks they bloom,” says Elizabeth, founder of the lifestyle blog Pretty Pink Tulips. “They are regal, happy, and put on a great show.” If tulips are Elizabeth’s first love, hosting friends at her Rye, NY, home is a close second. She sets the patio table with a mix of high/low, old/new favorites and rolls out a bar cart for help-yourself drinks. All that’s left is to fill vases with tulips (always pink) and pop open some bubbly (also pink). See how she pulls it together.

CENTERPIECES

Arrange loose bunches of tulips inside tall hurricane vases.

Counter with tight bouquets of tulips in short glasses.

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ELIZABETH MIXES IN A R ANGE OF PINK TULIPS FROM THE FLORIST TO COMPLEMENT THOSE FROM HER GARDEN .

TA BLE SETTI NG

112

TABLECLOTH

PLATE S

FLATWARE

PLACE CARDS

Hem a few yards of outdoor fabric with iron-on hem tape. Graphic stripes balance the florals.

A pink charger frames a vintage-look cabbage plate and echoes the pink glassware and napkins.

Salt and pepper cellars are an easy but glamorous touch. Mixed bamboo utensils lighten the formality.

Elizabeth believes in assigned seating. “I mix up couples but make sure they can see each other.”

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S NAPD R AG O N FLOWE RS ARE E D I B LE ( TH O U G H B IT TE R ), S H OW Y GARN I S H E S .

Years of thrifting and gifts from friends resulted in a collection of mix-and-match pink glasses.

For a tulip arrangement that lasts, Elizabeth says, make sure the vase is really (no, really) cleanâ&#x20AC;&#x201D; no soap or plant residue.

A cart holds the makings of a Tulip.

Shake with ice: 1 oz. Calvados, 1 oz. sweet vermouth, ½ oz. apricot brandy, and 1 Tbsp. lemon juice.

Hosta leaves dress up the inside of a glass ice bucket.

LE M O N ZE ST AN D HALVE S STAN D R E ADY TO AD D E X TR A ZI N G .

Each fall, Elizabeth plants a new tulip variety. Last spring brought the peachy ‘Menton’, shown at left.

This year, neighbors will be treated to fringed, hot pink ‘Burgundy Lace’.

Another must for Elizabeth: party favors. She puts a few bulbs in a bag with growing instructions.

Though tulips look great alone, they get along well with other flowers and foliage, like these hosta leaves and hydrangeas.

Tulips give the house its personality, but they are a commitment.

“I don’t have a pool. I have my tulips,” she says.

Party download Get the custom artwork and print your own gift tags and place cards at BHG .com/TulipParty.

FRI E N D AN D I LLU STR ATO R J E AN N E M C K AY HARTMAN N C RE ATE D TH E (PRI NTAB LE) PART Y ART WO RK .

FINISHING TOUCHES DE SSERT PALET TE

SIMPLE TREATS

DIY COOKIE ART

CUSTOMIZED PLATE S

Elizabeth extends the pink theme to her dessert spread with napkins and tumblers paired with gold accents.

Cookies from nearby Sweet Lisa’s Exquisite Cakes are pretty but unfussy—just right for an outdoor party.

Royal icing is the canvas for watered-down gel food coloring. Draw accents using a black edible-ink marker.

Back a clear plate with a printout of Jeanne’s design on a circle of contact paper cut about ¼" larger. Q

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WE ALL KNOW THE RULES: WHITE WINE WITH FISH. RED WITH MEAT. BUT WHAT GOES WITH BEETS? THE ANSWER WAS EASY TO FIND IN WINE COUNTRY.

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PICK A PAIRING “A simple guideline when pairing wine and vegetables is to mimic the color of the vegetables with the color of the wine,” says Kendall-Jackson estate chef Tracey Shepos Cenami.

BLUSH & DRY

LIGHT & BRIGHT

A dry rosé pairs beautifully with salads containing strawberries.

The summer favorite also marries well with earthy beets and spicy radishes because of the flavor contrasts.

HAIR AND MAKEUP STYLING: BRUSH SALON

Serve Pinot Gris or Sauvignon Blanc with vegetables like squash and asparagus or dishes featuring citrus flavors. Grassy herbs (tarragon, parsley, and dill) go with dry whites.

BY PA I G E P O R T E R FISCHER P H OTO S C O N P O U LO S P R O D U C E D BY N A N C Y WA L L HOPKINS F O O D ST Y L I N G MARIAN COOPER CAIRNS

BIG & RED Spicy black pepper notes in a Cabernet Sauvignon underscore the pepperiness of Nasturtium Pesto and watercress. The dark fruit flavors in Cabs complement blackberries, plums, and Swiss chard.

P R O P ST Y L I N G G E NA SIGAL A

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and summer, our meals start reflecting the produce filling gardens and farmers markets.

Vegetables, rather than meat, dominate our plates with their bright flavors and vibrant colors. The shift in focus can leave us wondering what wine to pour at dinner. What is the best taste match for an earthy beet, a peppery radish, or a cool cucumber?

“There’s always been so much focus on pairing wines with meat, poultry, and fish that when vegetables dominate the meal, people get stumped on what wines to serve,” says Tracey Shepos Cenami, one of the chefs at Kendall-Jackson winery in Sonoma County, CA. Their trick: “We start with the wines everybody craves and find the vegetables that pair well with them,” Cenami says. At Kendall-Jackson, wine pairings revolve around the produce grown in the estate’s organic garden—a living laboratory for gardener Tucker Taylor and chefs Justin Wangler and Cenami. Together, they’re working to demystify this matchmaking game and pick wines that bring out the diversity of flavors in vegetables.

Consider rosés. The summertime favorite’s red-fruit notes and melon undertones beg for salads starring

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berries or watermelon, but also create welcome contrast with acidic tomatoes or earthy baby potatoes.

Bright, floral Pinot Gris brings out the subtle flavors of cucumbers and celery. And a big, fruity Cabernet Sauvignon is an obvious pick for steak, but also enhances edible flowers and greens like arugula or pesto sauces.

“This is more art than science,” Taylor says. “I love composing green salad mixes from whatever is ready in the garden. It could be all kinds of baby lettuces, spinach, and endive. But any simple salad comes alive when you sprinkle on tender herbs like dill and tarragon and taste it with a sip of grassy white wine like Tumblers of rainbow Sauvignon Blanc.” chard and bud vases of edible flowers set There’s a reason the chefs the table’s eat-from-the keep mentioning salads. “The garden theme, opposite. thing about vegetables is that Justin Wangler, Tracey you barely have to cook them, Shepos Cenami, and Tucker so it just makes sense to toss Taylor, below left, them together,” Wangler says. collaborate on wine and “Overcooked vegetables often produce pairings.

They favor an ice-cold dry lose their flavors, but raw or rosé with the Lemony barely cooked vegetables hold Veggie Bruschetta, below onto them. And you want to right. Its berry notes hold onto every flavor so you bring alive the green and can experience the magic of yellow beans. matching them with wines.”

S I N G U L AR VEGG I E S B ECO M E ART O N PL AI N LI N E N NAPKI N S .

RECIPES BEGIN ON PAGE 130.

Sauvignon Blanc matches the sweet spring onions, tender baby squash, buttery Burrata, and sprinkle of mildly licorice-flavored fennel flowers on the rustic grilled Squash & Onion Flatbread. Its foolproof dough grills up more crispy than chewy to hold lots of the garden veggies.

1

2 3

4

5

1 Peppery Nasturtium Pesto adds kick to the grilled ribeyes, which are more of a side to this meal of veggies. (Wangler buys only a few steaks for a garden party at the winery.) 2 Just-picked baby golden beets. 3 Cenami loves this family-style supper because itâ&#x20AC;&#x2122;s all made ahead and served at room temperature. 4 A custardy Chardonnay Sabayon sauce is a tasty pairing with subtly sweet and nutty Olive Oil Cake, a favorite of pastry chef Robert Nieto (leading the group, top). 5 Salty Marcona almonds add extra crunch to a Cucumber-Celery Salad, rich with fresh apricots. Jammy strawberries sweeten roasted baby beets and spicy radishes.

Q

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The built-in brick planters are original to the house. Bryce filled them with sansevieria (also known as snake plant).

LE F T Bryce Brock, a landscape designer, and husband Seth, a forester, settled in a 1960s ranch to raise their children, Rhoan and Hayes.

Bryce spruced up the exterior with almost-black paint, which makes the greens of the front courtyard plantings stand out.

Q

TH I S PH OTO Bryce matched the front door color (Benjamin Mooreâ&#x20AC;&#x2122;s Sweet 16 Pink) to the pale pink hydrangeas that bloom in her yard.

Q

Landscape designer Bryce Brock instills her home 122

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BY S A R A H E G G E P H OTO S PAU L C O S T E L LO S T Y L I N G L I L I D I A L LO

with the same down-to-earth style, indoors and out.

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With young children, a business, and a chaotic life, I keep wanting my home to be simple, simple, simple.

BRYCE BROCK, LANDSCAPE DESIGNER

The kitchen illustrates Bryce’s reverence for simplicity. Wide drawers and open shelves keep everything in reach, even for the kids. “If I don’t see it, I don’t use it,” she says.

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w

hen Bryce Vann Brock was 8, she decided she was going to be a landscape designer. “And that was it. I never changed my mind,” she says. “I love the whole idea of taking a piece of property and thinking about how people will live, what their view is, where they will play, and what they will see.” That ability to unite a home with its surroundings under

one comprehensive vision has guided Bryce in her landscaping and container-design business, The Vine.

It also played a major role in the remodel of the ranch she shares with her husband, Seth, and their kids on St. Simons Island off the Georgia coast.

Using key landscape design principles—stick to natural materials, build a cohesive color palette, and highlight a property’s assets—she has made the home fit her active family. Concrete countertops and floors

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I love how ranches ramble. As our family

The Brocks built on a second story and made it into their home oï¬&#x192;ce.

E X TE R I O R OFF- BL ACK NO. 57 FARROW & BALL

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grows, the house can grow.

Q

BRYCE BROCK

TH I S PH OTO

A concrete deck, slick white stools, and a wood table carry signature materials from the house to the outdoors.

LE F T The pool is great for cooling off in the Georgia heat, but Bryce also envisioned it as a visual element to be enjoyed from the house.

Q

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Rhoan’s room is a fuller expression of the pink Bryce uses as an accent throughout the house. The pink and orange combo will grow with Rhoan as she does.

I’m falling in love with color more than I thought I would.

BRYCE BROCK

WALL CAL AMINE NO. 23 0 FARROW & BALL

stand up to son Hayes, 6; daughter Rhoan, 3; and dogs Duke and Annie. White walls amplify daylight, and upholstery and paint colors echo flowers and foliage in the yard. Green (Bryce’s favorite color, naturally) dominates inside as well as outside via the vibrant green doors in the mudroom and the minty velvet chairs in the dining room, for example. “Having many shades of green adds texture to the environment,” Bryce says. She punctuates the leafy tones with a mellow pink, which starts at the front door and hits its peak in Rhoan’s room.

Organic accents like a twig-framed mirror and a brass antler bowl are also important in creating Bryce’s decorating narrative. She sees a home and its surroundings as inextricably linked, with the best of nature coming inside and interior comforts extending outside.

“We have all the doors open, and the dogs and kids are running in and out,” Bryce says. “There are art projects on the countertop and chalk on the pool deck.

Our house just has a good family vibe.” Q

Q ABOVE Hayes is an explorer like his mom, so she papered his bedroom with a classroom map.

LE F T Hayes drops his seashell finds into a terrarium containing a ZZ plant.

Q

Q FAR LE F T In the mudroom, wallpaper and trim in a matching paint (Sherwin-Williams’ Garden Spot) bring in Bryce’s favorite green.

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FOOD RECIPES

THE

KITCHEN COOKBOOK

R E C I PE S F RO M PAG E S 1 1 6 –121

VEGGIES & VINES VINEYARD BEET & STRAWBERRY SALAD PAIR WITH a rosé with bright fruit flavors and a hint of watermelon.

HANDS-ON TIME 30 min.

TOTAL TIME 1 hr. 10 min.

3 1 3 2 1

¹⁄2 6

lb. red, golden, and/or candystripe baby beets, trimmed Tbsp. canola oil lb. small fresh strawberries, hulled Tbsp. red verjus* Tbsp. red wine vinegar Tbsp. pomegranate molasses** cup extra virgin olive oil small red or purple radishes, sliced Fried Leeks (below)

1. Preheat oven to 350°F. In a roasting pan combine beets, 1 cup water, the canola oil, and 1 tsp. kosher salt. Cover pan with foil. Roast 40 to 45 minutes or until tender; drain. Let cool. Peel and quarter.

2. For dressing: In a blender combine ¹⁄4 cup strawberries, the verjus, vinegar, pomegranate molasses, and ¹⁄4 tsp. salt.

Cover; process until smooth. Gradually add olive oil, blending until emulsified.

3. Cut up remaining strawberries; arrange with beets and radishes in a serving bowl. To serve, drizzle with dressing; top with leeks. Serves 8.

FRIED LEEKS Trim and halve 1 leek or spring onion lengthwise; slice lengthwise.

(Find a handy tool on p. 108.) Rinse; pat dry. Heat 1 Tbsp. olive oil over medium.

Toss leeks in 2 Tbsp. all-purpose flour; fry until crispy. Drain; salt to taste. *NOTE Verjus, French for green juice, is made from the pressings of unripe grapes. It is milder and sweeter than vinegar. Find it at kj.com, or sub 2 Tbsp. grape juice and 1 Tbsp. red wine vinegar. **NOTE Pomegranate molasses (aka concentrate) is a reduction of the fruit’s juices. The chefs use the Carlo brand.

PER SERVING 256 cal, 19 g fat, 159 mg sodium, 21 g carb, 5 g fiber, 13 g sugars, 2 g pro.

Cover recipe

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SQUASH & ONION FLATBREAD PAIR WITH a Sauvignon Blanc with grapefruit, fig, and star fruit flavors.

HANDS-ON TIME 45 min.

TOTAL TIME 2 hr. 15 min.

¹⁄3 3¹⁄2 tsp. olive oil, plus more for drizzling

¹⁄2 tsp. active dry yeast ¹⁄8 tsp. sugar 1 8

6

8

cup bread flour* oz. assorted baby summer squash with flowers attached, trimmed, and halved (quartered if large) red or green spring onions, trimmed and quartered oz. Burrata or fresh mozzarella cheese, drained and chopped Edible flowers, such as fennel or golden mustard Sea salt flakes

TASTE THE SEASONS For more recipes from KendallJackson, check out Season: A Year of Wine Country Food, Farming, Family, and Friends. $50; abramsbooks.com.

medium. Top each fl atbread with squash-onion mixture and Burrata. Grill 2 minutes more or until crisp and grill marks form. Sprinkle with fl owers and sea salt; drizzle with additional oil. Serves 8. *NOTE Bread flour’s high protein content gives bread its distinctive chew, but all-purpose flour will work.

PER SERVING 164 cal, 10 g fat, 20 mg chol, 246 mg sodium, 14 g carb, 8 g pro.

PHOTOS: (FOOD) CON POULOS, (BOOK) BLAINE MOATS

2

1. For fl atbread dough: In a bowl stir together the water, 1¹⁄2 tsp. oil, the yeast, and sugar. Let stand 5 minutes. Stir in fl our and ¹⁄2 tsp. salt. Turn dough out onto a lightly fl oured surface.

Knead 1 to 2 minutes or until smooth and elastic. Place in a greased bowl; turn to grease surface of dough.

Cover; let rise at room temperature 1 hour or until double in size.

Turn dough out onto a fl oured surface; halve.

Cover; let rest 20 minutes.

2. Meanwhile, preheat oven to 375°F. Place squash and onions in a shallow baking pan. Toss with remaining 2 tsp. olive oil. Season with salt. Roast 6 to 8 minutes or until crisp-tender.

3. Roll or stretch each dough portion to a 10×7-inch oval. For a gas grill, grill on rack of covered grill directly

FOOD RECIPES

GRILLED RIBEYE STEAKS WITH NASTURTIUM PESTO a berry-forward Cabernet Sauvignon with hints of mocha and nutmeg.

PAIR WITH

LEMONY VEGGIE BRUSCHETTA PAIR WITH a dry rosé with strawberry and pink grapefruit flavors.

TOTAL TIME 30 min.

HANDS-ON TIME 10 min.

TOTAL TIME 1 hr.

6

3

¹⁄4

12- to 14-oz. boneless beef ribeye steaks, about 1 inch thick ¹⁄2 cup extra virgin olive oil, plus more for rubbing on steaks 1 oz. baby nasturtium leaves* or arugula leaves (1¹⁄2 cups) ³⁄4 oz. pea shoots or baby greens (1 cup) 2 fresh basil leaves 1 small clove garlic, peeled 1 lemon (1 tsp. zest; 2 Tbsp. juice) ¹⁄2 oz. nasturtium petals* (³⁄4 cup) Purslane or baby greens (optional)

1. Allow steaks to stand at room temperature 30 minutes. Meanwhile, for Nasturtium Pesto: In a food processor or blender combine ¹⁄2 cup olive oil, the nasturtium leaves, pea shoots, basil, garlic, lemon zest and juice, ¹⁄4 tsp. salt, and ¹⁄8 tsp. black pepper. Process until smooth.

2. Pat steaks dry. Rub with olive oil; season both sides generously with kosher salt and black pepper.

3. For gas or charcoal grill, grill steaks on greased rack of covered grill directly over medium-high heat 8 to 10 minutes or until desired doneness (145°F for medium rare). Cover with foil; let stand 10 minutes. Meanwhile, stir half the nasturtium petals into Nasturtium Pesto; sprinkle with remaining petals. Thinly slice steak. If desired, serve over purslane. Pass with Nasturtium Pesto. Makes 8 servings. *NOTE Find nasturtium leaves and petals, which add color and a peppery bite, at gourmetsweet botanicals.com.

PER SERVING 430 cal, 37 g fat, 87 mg chol, 209 mg sodium, 2 g carb, 5 g fiber, 25 g pro.

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1 1 16 1

oz. fresh green beans and/or yellow wax beans, trimmed cup sugar lemon (1¹⁄2 tsp. zest; ¹⁄4 cup juice) 8-oz. carton mascarpone cheese or whipped goat cheese ¹⁄2-inch-thick slices country-style bread, toasted cup thinly sliced green onions and/or radishes Fresh mint leaves Sea salt flakes

1. Prepare an ice bath with cold water and ice cubes in a large bowl. Cook beans in boiling salted water 1 minute; transfer to ice bath. Remove; pat dry. Cut into ¹⁄2-inch pieces.

2. In a small saucepan combine sugar, ¹⁄4 cup water, and the lemon zest and juice. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, 6 to 8 minutes or until syrupy; cool.

3. Spread mascarpone on toasted bread slices. Top with green beans, green onions, mint, and sea salt flakes; drizzle with syrup. Makes 8 servings.

PER SERVING 217 cal, 12 g fat, 40 mg chol, 163 mg sodium, 21 g carb, 7 g sugars, 3 g pro.

CUCUMBER-CELERY SALAD PAIR WITH a floral Pinot Gris with pear-tangerine flavors.

HANDS-ON TIME 20 min.

TOTAL TIME 35 min.

1¹⁄2 1 5 1

¹⁄2 2

¹⁄3

lb. cucumber, chopped* lb. celery, sliced fresh apricots, cut into wedges to 2 avocados, halved, seeded, peeled, and cut into large chunks cup salted Marcona or regular almonds, toasted and chopped** lemons (1 tsp. zest; ¹⁄3 cup juice) cup Meyer lemon olive oil or extra virgin olive oil

Dill sprigs Sea salt flakes

In a bowl toss cucumber with ¹⁄2 tsp. kosher salt. Let stand 15 minutes; drain.

Add celery, apricots, avocado, and almonds. Place lemon juice in a bowl.

Add oil gradually, whisking constantly until emulsified. Drizzle over salad; toss lightly to coat. Top with lemon zest, dill, and sea salt flakes. Makes 8 servings.

MAKE-AHEAD TIP This salad may be made up to 2 hours ahead, but don’t add the avocado until just before serving. The dressing may be made up to 3 days ahead. *NOTE Chef Justin Wangler loves Armenian cucumbers in this salad. “They grow long and curvy like melons and are sweet, tender, and less watery than your average ones,” he says. But seedless English cucumbers work, too. **TO TOAST ALMONDS Bake in a 350°F oven 5 minutes.

PER SERVING 194 cal, 16 g fat, 192 mg sodium, 11 g carb, 4 g fiber, 5 g sugars, 4 g pro.

FARMER T’S HERB AND FLOWER SALAD a Sauvignon Blanc with tropical fruit flavors and layers of fig and honeysuckle.

PAIR WITH

TOTAL TIME 25 min.

6 1 1 1 1

¹⁄2 1¹⁄2 1¹⁄2 1¹⁄2 ³⁄4 ¹⁄8 2

cups mixed baby greens cup fresh tarragon leaves cup fresh dill cup fresh chervil or Italian parsley cup edible flowers, such as nasturtium, calendula petals, Lanai blue verbena cup white verjus* tsp. Dijon-style mustard tsp. white wine vinegar tsp. sugar cup extra virgin olive oil tsp. ground white pepper Tbsp. chopped fresh tarragon, dill sprigs, and/or thyme

1. In a bowl toss together baby greens, herbs, and edible flowers.

2. For verjus vinaigrette: In a medium bowl whisk together verjus, mustard,

134

| May 2018

vinegar, and sugar. Gradually add oil, whisking constantly until emulsified. Add ¹⁄2 tsp. kosher salt and the white pepper.

Add chopped tarragon; pass with salad.

Makes 8 servings. *NOTE You can substitute ¹⁄3 cup white grape juice and 2 Tbsp. white wine vinegar for the white verjus.

PER SERVING 195 cal, 20 g fat, 107 mg sodium, 3 g carb, 1 g fiber, 2 g sugars, 1 g pro.

OLIVE OIL CAKE WITH CHARDONNAY SABAYON PAIR WITH a sweet Chardonnay with apricot and pear flavors and honeysuckle aromas.

HANDS-ON TIME 45 min.

TOTAL TIME 2 hr.

²⁄3 ¹⁄2 ¹⁄2 ¹⁄8 ¹⁄4 ³⁄4 ¹⁄4 ¹⁄2 2 2 3

cup almond meal or almond flour* cup all-purpose flour tsp. baking powder tsp. salt cup butter, softened cup sugar cup olive oil tsp. lemon zest eggs Tbsp. buttermilk Tbsp. honey Chardonnay Sabayon (below) Roasted Stone Fruit (below) Edible flowers (optional) Fresh micro herbs (optional)

1. Preheat oven to 350°F. Grease and lightly flour a 9-inch round cake pan.

2. For cake: In a bowl stir together almond meal, flour, baking powder, and salt. In a large bowl beat butter on medium speed 30 seconds. Gradually add sugar, olive oil, and zest, beating until creamy. Add eggs, one at a time, beating on low 30 seconds after each until combined. (Batter will be thick.) Add flour mixture; beat until combined. Stir in buttermilk. Spread in prepared pan.

3. Bake 20 to 25 minutes or until a toothpick comes out clean and surface is golden brown. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

4. Meanwhile, make honey glaze: In a small bowl stir together honey and 1 Tbsp. water. Reserve 1 Tbsp.; drizzle remaining over cake. Serve cake with Chardonnay Sabayon and Roasted Stone Fruit. If desired, top with edible flowers and herbs. Makes 8 slices.

CHARDONNAY SABAYON Place a medium heatproof bowl on top of double boiler, being careful that water doesn’t touch bowl. Add 4 egg yolks, 2 Tbsp. sugar, and 2 Tbsp. Chardonnay.

Cook 10 minutes or until thick enough to coat the back of a spoon (160°F), whisking constantly. Remove bowl from double boiler. Beat with a mixer on medium 2 minutes or until cool. In a large bowl beat ¹⁄2 cup heavy cream and 2 tsp. sugar with mixer on medium until soft peaks form. Gradually fold in yolk mixture until combined.

Chill, covered, until ready to serve or up to 1 day.

ROASTED STONE FRUIT Preheat oven to 450°F. Place 4 apricots, halved and pitted, in a baking pan. Drizzle with reserved 1 Tbsp. honey glaze; toss to coat. Arrange cut side down. Roast 5 to 10 minutes or until light brown and soft. Cool in pan on a wire rack. *NOTE Almond meal and almond flour are interchangeable, but there are subtle differences. Meal is coarsely ground skin-on almonds; flour is finely ground blanched skinless almonds.

PER SLICE 422 cal, 26 g fat, 171 mg chol, 143 mg sodium, 42 g carb, 2 g fiber, 34 g sugars, 7 g pro.

PHOTO: CON POULOS

FOOD RECIPES

®, TM, © 2018 Kellogg NA Co.

FOOD RECIPES

R E C I PE S F RO M PAG E S 9 2 –1 07

(RE)SETTING THE TABLE SESAME-GINGER BOWL TOTAL TIME 30 min.

1

13.5- to 14-oz. can unsweetened coconut milk 1¹⁄2 cups millet, quinoa, and/or bulgur 2 Tbsp. toasted sesame oil 1 Tbsp. tamari sauce or soy sauce 1 Tbsp. rice vinegar 2 tsp. grated fresh ginger 1 clove garlic, minced 1 tsp. honey 3 cups toppings, such as avocado slices, basil leaves, shredded red cabbage, sliced red sweet pepper, and/or sesame seeds

In a saucepan combine 2¹⁄2 cups water, the coconut milk, grains, and 1 tsp. salt.

Bring to boiling; reduce heat. Cook, covered, 15 minutes or until liquid is absorbed. Meanwhile, in a screw-top jar combine sesame oil, tamari sauce, vinegar, 1 Tbsp. water, the ginger, garlic, and honey. Cover; shake well. Serve over grains and toppings. If desired, serve with lime wedges. Makes 6 servings.

PER SERVING 393 cal, 23 g fat, 609 mg sodium, 40 g carb, 7 g fiber, 3 g sugars, 8 g pro.

SWEET GARLIC CHICKEN & KALE START TO FINISH 1 hr.

1 1 1 5 12

¹⁄4 ¹⁄8

3¹⁄2- to 4¹⁄2-lb. whole chicken lemon, quartered lengthwise Tbsp. extra virgin olive oil cloves garlic, smashed and peeled oz. kale or chard, stemmed and leaves torn into bite-size pieces* cup sliced pitted black olives, such as Kalamata tsp. crushed red pepper

2. Preheat oven to 475°F. Heat an oven-going skillet over high heat 5 to 10 minutes. Add chicken, breast side up, with legs and wings flat out to sides and bottom. Drizzle with oil. Roast 25 to 35 minutes. Add garlic; roast 5 minutes, stirring garlic once. Roast 5 to 15 minutes more or until a meat thermometer inserted in thigh registers 170°F. Rest on a cutting board.

3. Transfer skillet and its juices to stove on medium-high heat. Add kale, olives, and crushed red pepper. Cook 5 minutes or until kale wilts. Slice chicken.

To serve, drizzle skillet juices over chicken and kale; squeeze lemon over all. Makes 4 servings. *TIP If using chard, chop stems into ¹⁄2-inch pieces and add with garlic in Step 2. Add chard leaves with olives in Step 3.

PER SERVING 620 cal, 43 g fat, 201 mg chol, 893 mg sodium, 5 g carb, 2 g fiber, 1 g sugars, 52 g pro.

BRAISED PORK “HUMBA” TACOS Chef Yana Gilbuena’s tacos are a rif on a pork dish served over rice in the Visayas region of the central Philippines.

HANDS-ON TIME 30 min.

TOTAL TIME 2 hr. 30 min.

1 2 2 2 1 1 4 6 4 1 8

1. Splay chicken by cutting skin between legs and body. Pull thighs and wings away until joints pop out of sockets.

Season with salt and black pepper.

Place two lemon quarters in cavity.

136

| May 2018

cup pineapple juice

¹⁄3 cup packed brown sugar Tbsp. soy sauce Tbsp. oyster sauce (see p. 108) Tbsp. canola oil or coconut oil lb. pork belly or boneless pork shoulder, cut into 1-inch cubes medium red onion (chop half; slice half) cloves garlic, finely minced shiitake mushrooms, stemmed and sliced (4 oz.) whole star anise ¹⁄2-inch-thick slice peeled fresh pineapple corn tortillas, warmed

1. Preheat oven to 425°F. For marinade: In a bowl combine pineapple juice, ¹⁄2 cup water, the sugar, soy sauce, oyster sauce, and 1 tsp. black pepper.

2. In a skillet heat oil over high heat. Add pork belly; cook and stir 8 minutes or until browned. Add chopped red onion and garlic the last 3 minutes. Transfer to a 2-qt. baking dish. Add marinade, mushrooms, and star anise. Cover; roast 1 hour. Reduce heat to 375°F; roast 1 to 1¹⁄2 hours more or until tender (45 minutes for pork shoulder). Let rest, uncovered, 5 minutes. Skim off fat.

3. Meanwhile, grill pineapple on a greased grill pan or rack of a covered grill 6 minutes or until charred, turning once; dice. Serve pork in tortillas; top with pineapple and sliced red onion.

Makes 4 servings.

PER SERVING 846 cal, 62 g fat, 74 mg chol, 769 mg sodium, 58 g carb, 5 g fiber, 31 g sugars, 14 g pro.

KOREAN BBQ STEAK TACOS Large sesame leaves (also called perilla leaves) are a traditional wrap for meat or vegetable fillings in Korean cooking. Find them in Asian groceries or farmers markets.

HANDS-ON TIME 25 min.

TOTAL TIME 4 hr. 25 min.

¹⁄2 ¹⁄2 ²⁄3 ¹⁄2 1

¹⁄4 ¹⁄4 ¹⁄4 3 8

cup packed brown sugar cup soy sauce cup coarsely chopped Asian pear cup coarsely chopped white onion kiwi, peeled and chopped cup peeled garlic cloves cup peeled, sliced fresh ginger cup toasted sesame oil lb. skirt steak or flank steak* Ssamjang paste (see p. 108) tortillas, warmed, or sesame leaves Pickled Cucumbers (recipe, p. 138)

1. For sauce: In a blender add brown sugar, soy sauce, and ¹⁄4 cup water.

Process until combined. Add pear, onion, kiwi, garlic, and ginger. Process until smooth. Gradually add sesame oil, blending until emulsified.

2. Set a gallon-size resealable plastic bag in a shallow baking pan; add steak and sauce. Chill 4 to 24 hours, turning bag occasionally.

3. Drain meat. Grill steak on rack of a covered grill directly over medium heat

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THE SLIMMING EFFECT OF STABLE BLOOD SUGAR LEVELS

My friends wondered what I was doing differently...

I LOST LOTS OF WEIGHT WITH ZUCCARIN DIET name is Josephine and I live in To“Myronto.

I work as a nutritional plan-

ner for hospital patients. All my life I have struggled with my weight but over the last year I have inally igured it out. I am now back to my ideal weight and feeling better than ever. My friends and my aquafitness instructor keep asking me what I am up to and how I lost so much weight.

I READ ABOUT ZUCCARIN

TM

A few years back I was told my blood sugar was too high. I was tired, craving sugar and not losing weight, so the diagnosis didn’t come as a surprise. My doctor wanted to start me on medications, but I wanted to try a natural option irst.

I read about a woman in Florida who had helped her blood sugar levels naturally and while doing that, lost a big amount of weight.

She had been using a mulberry leaf supplement called Zuccarin.

A recent Italian study of Zuccarin™ showed the impressive weight loss results of blocking carbohydrates.

The diet group on Zuccarin lost substantially more weight than the placebo group and their waist shrunk more as well. 1

SUGAR PROBLEM?

Lack of energy ?

Difficulty losing weight?

Gaining weight around the belly?

Sugar cravings?

Feeling tired and irritated when lacking sugar?

These are some clues that your blood sugar levels might be unstable or too high. Try Zuccarin to promote healthy blood sugar levels and weight loss.

Josephine.T., Toronto

6 minutes, turning once. Let stand, covered, 5 minutes.

Slice against grain. To serve, spread ssamjang on tortillas or sesame leaves; top each with steak and Pickled Cucumbers. Makes 8 servings. *TIP If using flank steak, grill over medium heat 13 to 16 minutes for medium rare, turning once.

PICKLED CUCUMBERS In a bowl combine ¹⁄2 cup rice vinegar, 2 tsp. sugar, and ¹⁄2 tsp. salt. Add 2 cups thinly sliced seedless cucumber, ³⁄4 cup sliced white onion, and ¹⁄4 cup sliced green onion; toss to coat. Let stand, covered, 30 minutes to 2 hours.

PER SERVING 487 cal, 28 g fat, 111 mg chol, 671 mg sodium, 24 g carb, 3 g fiber, 11 g sugars, 37 g pro.

CHIPOTLEVEGGIE TACOS HANDS-ON TIME 20 min.

TOTAL TIME 40 min.

8 2

¹⁄2

MY WEIGHT LOSS SUCCESS When I started using Zuccarin I irst noticed that my blood sugar dropped to healthy levels. It was great to see that result from dietary supplement. Ater a while I noticed how much better I felt and how my sugar cravings were fading. As a nice added effect, it was helping my weight loss efforts greatly. I was thrilled!

Now it has been over a year, and I have lost all the weight I wanted to lose. Zuccarin has been a huge help. When anyone asks me how I did it, I am the irst to tell them about Zuccarin. I strongly recommend it to anyone who has blood sugar or weight issues, as I had.”

FOOD RECIPES

2 1

4

Zuccarin™ is the no.1 selling mulberry leaf product in the world.

The tablets naturally block carbohydrates from being digested into simple sugar.

That helps your waistline and your blood sugar levels.

Available at participating pharmacies, health food stores and online.For more information or to buy directly from the manufacturer, call 1-877-696-6734 or visit our website. newnordicusa.com

Online Store

6 1

oz. small red potatoes Tbsp. olive oil cup chopped onion cloves garlic, minced medium zucchini, halved lengthwise and sliced ¹⁄2 inch thick cups stemmed, torn chard corn tortillas, warmed chipotle pepper in adobo, slivered Crumbled Cotija or feta cheese

1. In a saucepan cook potatoes, uncovered, in boiling salted water 10 minutes or until tender.

Drain; let cool. Press to ¹⁄2-inch thickness.

2. In a skillet heat oil over

1- “White Mulberry Supplementation as Adjuvant Treatment of Obesity”, Journal of Biological Regulators and Homeostatic Agents., Vol 28, no.1, 2014.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Always read the label and follow the instructions prior to use. Results may vary.

138

| May 2018

medium heat. Add potatoes; cook 10 minutes or until crispy on both sides, turning once. Add onion and garlic; cook and stir 2 minutes. Add zucchini; cook and stir 3 minutes. Add chard; cook, covered, 3 to 5 minutes or until wilted, stirring once.

Serve in tortillas topped with chipotle pepper and cheese.

If desired, serve with lime wedges. Makes 6 servings.

PER SERVING 147 cal, 6 g fat, 3 mg chol, 224 mg sodium, 21 g carb, 3 g fiber, 3 g sugars, 3 g pro.

ROASTED BROCCOLI WITH RICOTTA & TOASTED ORZO TOTAL TIME 30 min.

2

¹⁄4 1 2 4

¹⁄2 1 1 3 2 1

lb. fresh broccoli with stalks cup extra virgin olive oil, plus more for drizzling tsp. crushed red pepper Tbsp. unsalted butter large cloves garlic, thinly sliced cup cooked orzo pasta lemon cup whole milk ricotta cheese Tbsp. pine nuts, toasted Tbsp. grated Parmesan cheese Tbsp. chopped fresh Italian parsley

1. Preheat oven to 450°F. Trim ¹⁄2 inch off ends of broccoli stalks; discard. Cut off 3 inches from stem end of stalks. (This gives you enough stalk to cut into coins and leaves substantial stalks to roast.) Peel and slice 3-inch pieces into thin coins. Halve stalks lengthwise. Arrange stalks, cut sides down, in a baking pan. Drizzle with

2 Tbsp. oil; season with ¹⁄2 tsp. salt, ¹⁄2 tsp. crushed red pepper, and ¹⁄4 tsp. black pepper. Roast 15 to 20 minutes or until crisp-tender and charred, turning once.

2. Meanwhile, in a large skillet heat remaining 2 Tbsp. olive oil and the butter over medium-high heat.

Add garlic; cook 30 seconds, stirring frequently. Add coins; cook and stir 5 to 6 minutes or until tender and brown. Add cooked orzo; cook and stir 2 to 3 minutes or until toasted.

3. Coarsely zest lemon. Halve lemon; juice one half. For ricotta mixture: In a bowl combine ricotta, 1 tsp. zest, and the lemon juice. For pine nut topper: In a bowl combine pine nuts, Parmesan, parsley, and remaining zest and ¹⁄2 tsp. crushed red pepper.

4. To serve, spread ricotta mixture on a platter. Top with roasted broccoli stalks, coins and orzo mixture, and pine nut topper.

Drizzle with additional olive oil and squeeze remaining lemon half over all. Makes 4 servings.

PER SERVING 447 cal, 36 g fat, 49 mg chol, 436 mg sodium, 21 g carb, 4 g fiber, 3 g sugars, 14 g pro.

CEREAL MILK PANNA COTTA Christina Tosi loves to incorporate childhood staples like breakfast cereal in fun desserts. After you make the cereal milk, stir the soggy (but still delicious) cereal into a milk shake or spoon over ice cream.

HANDS-ON TIME 15 min.

TOTAL TIME 4 hr. 35 min.

6

cups fruit-flavor round cereal, plus more for topping 3 cups whole milk 2 cups heavy cream 1 Tbsp. unflavored gelatin 1 cup passion fruit or apricot jam ¹⁄4 cup sugar ³⁄4 tsp. kosher salt 1 lime, zested (optional)

PIRATE’S BOOT Y!

FOOD RECIPES

®

FLUFFERNUTTER COOKIES HANDS-ON TIME 30 min.

TOTAL TIME 1 hr.

THE SMART SNACK

YARRR KIDS WILL LOVE.

1 cup unsalted butter, softened 1¹⁄4 cups granulated sugar ²⁄3 cup packed light brown sugar 1 egg ¹⁄2 tsp. vanilla 1³⁄4 cups all-purpose flour 1¹⁄2 tsp. kosher salt ¹⁄2 tsp. baking powder ¹⁄2 tsp. baking soda 2¹⁄2 cups crisp rice cereal 1¹⁄4 cups tiny marshmallows ²⁄3 cup peanut butter chips Milk chocolate, melted (optional) Sprinkles (optional)

140

| May 2018

1. Preheat oven to 350°F. Line two cookie sheets with parchment paper; set aside.

2. In a bowl beat butter and sugars with a mixer on medium-high 2 minutes or until well combined. Scrape sides of bowl. Beat in egg and vanilla until light and fluffy, 5 minutes. Beat in flour, salt, baking powder, and baking soda on low until just combined, 1 minute. Stir in cereal, marshmallows, and chips.

3. Drop dough by rounded tablespoons 2 inches apart on cookie sheets. Bake 10 minutes or until golden.

Cool on a wire rack 2 minutes. Transfer cookies to wire rack; cool. If desired, drizzle with melted chocolate; top with sprinkles. Store in an airtight container up to 3 days. Makes 34 cookies.

PER COOKIE 157 cal, 7 g fat, 20 mg chol, 102 mg sodium, 22 g carb, 15 g sugars, 2 g pro. Q

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PHOTO: CARSON DOWNING

1. In a bowl combine cereal, milk, and cream. Let stand 20 minutes; strain.

Whisk together 1 cup cereal milk and gelatin in a 1-qt. saucepan; let stand 5 minutes. Spoon 2 Tbsp. jam into each of eight 6-oz. glasses.

2. Heat gelatin mixture over low heat until dissolved, stirring constantly.

Remove from heat. Whisk in sugar and salt. Pour into bowl with remaining milk, whisking until combined. If desired, stir in 2 Tbsp. red liquid food coloring.

3. Divide mixture evenly among glasses. Refrigerate until set, 4 to 24 hours. If desired, sprinkle with additional crushed cereal and lime zest.

Makes 8 servings.

PER SERVING 361 cal, 20 g fat, 62 mg chol, 179 mg sodium, 42 g carb, 1 g fiber, 32 g sugars, 5 g pro.

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Alpine Helen–Where Mother Nature comes to play. A new adventure every day!

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ATL Airport District–Minutes from downtown, the District offers a variety of popular hotel brands, great food, and access to your favorite attractions.

10 Atlanta Metro–Top 100 "Must'Sees" is the ultimate guide to one of the SE's top travel regions! Request Today!

11 Augusta Canal–Head east of Atlanta for adventure along the scenic Augusta Canal.

12 Cartersville - Bartow County–Southeast 2016-17 Attraction of the Year, fun shopping, dining and mojo! Cartersville - A great Georgia find just north of Atlanta.

13 Explore Georgia–Discover popular filming locations, music heritage, outdoor adventure, monuments to the voices of civil rights, and more in Georgia.

14 Fannin County Chamber of CVB–Discover Blue Ridge, Georgia's favorite mountain town, where small town charm meets uptown shopping and dining, just 90 miles from Atlanta.

15 GA State Parks–At Georgia State Parks you'll experience nature and enjoy activities from camping and cabin stays, to swimming, hiking, paddling, and golf.

16 Georgia’s Classic South–Every time you come back, you’ll discover something new.

24 Beach and Beyond–Discover Worcester County, Maryland’s only seaside. Explore Assateague Island, Ocean City and authentic main street communities offering unique shopping and dining experiences.

25 Carroll County–Home of the Maryland Wine Festival. Quaint Main Streets to explore, scenic beauty, Civil War Trails, Wine Trail & Barn Quilt Trail. Just 45 minutes Northwest of Baltimore.

26 Cecil County–Discover beautiful countryside, shimmering harbors, and quaint historic villages, right on I-95! Experience unique shops, fabulous cuisine, State Parks, Hollywood Casino, awardwinning wine, charming inns, and more! Once you visit, you’ll return again and again!

27 Charles County–Catch your first glimpse of a bald eagle in the wild and you’ll be delighted you escaped to Charles County. Kayakers and other nature-lovers seeking a pristine environment should launch at Friendship Landing in Nanjemoy.

28 Conference and Visitors Bureau of Montgomery County–Just minutes from Washington, D.C., you'll find outdoor adventure, historic sites, breweries, fine dining and arts & culture.

29 Deep Creek Lake & Garrett County–Boating, skiing, biking, hiking or taking in the stunning scenery—plan your Deep Creek Experience in Deep Creek Lake & Garrett County, Maryland!

30 Frederick County–Shop Main Street communities, hike on the Appalachian Trail, visit a craft brewery, and tour a battlefield.

31 Kent County–Quaint waterfront towns of the Chesapeake Bay offer sunset cruises, kayaking, fishing charters, sailing, winery, museums, theaters, shopping, antiquing, farmer's markets and local seafood.

32 Maryland–Home to endless adventure. So what are you waiting for? Now is the time to satisfy your five senses.

33 Prince George’s County–Minutes from downtown DC—Six Flags America, National Harbor, Gaylord National, MGM casino (fall 2016).

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36 Visit Hagerstown–Best known for our Civil War history, also visit our 5 National Parks, sip local wines, and enjoy outlet shopping!

MISSOURI (FOR ALL, CIRCLE A025) 37 Missouri Tourism–Plan your trip! From arts and culture to outdoor adventure, you'll find it all in the 2018 Official Missouri Travel Guide.

38 Springfield–Combines Metropolitan charisma with Midwestern charm. With great attractions, shopping and dining, it's the perfect getaway for family fun.

NEW HAMPSHIRE 39 New Hampshire's Lakes and Mountains–Crystal clear lakes, stunning mountain views, legendary attractions, tax-free shopping, year-round family fun!

NEW YORK (FOR ALL, CIRCLE A032) 40 Campground Owners of New York–Start your New York camping adventure with Campground Owners of New York!

41 Discover Albany–Discover 400 years of history in this beautiful riverfront city, surrounded by rich outdoor recreational opportunities.

42 Discover Long Island–Discover miles of pristine beaches, world-renowned Long Island Wine Country, the Hamptons and more, in New York City's Beachfront Backyard.

43 Dutchess Tourism–Amazing Experiences in Unexpected Places! Your next Hudson Valley getaway could surprise you. Design a trip that's Distinctly Dutchess.

44 Lake George Area–Experience the Original Vacation. Pure waters, grand mountains, and authentic Adirondack living. Pioneer your vacation in the Lake George Area today.

45 Orange County–Orange County is just 50 miles from NYC. Visit West Point, Storm King Art Center, and Woodbury Common Premium Outlets.

46 Sullivan Catskills–Home to the 1969 Woodstock Festival, offering outdoor adventure, arts, culture and history for family fun.

NORTH CAROLINA (FOR ALL, CIRCLE A033) 47 Asheville–Experience the serenity of Asheville’s high mountain peaks and create an unforgettable getaway adventure.

48 North Carolina’s Brunswick Islands–Enjoy 45 miles of pristine shoreline and make vacation memories to last a lifetime. Request your free Vacation Guide!

RHODE ISLAND 49 South County Tourism Council–We invite you to enjoy one of nature's best kept secrets - South County, Rhode Island. Free South County RI Vacation Guide.

SOUTH TRAVEL 50 Great Family Vacations–Time for Family Vacations. Register to win one of three getaways.

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ALABAMA

19 Plantation Trace–Southwest Georgia's Plantation Trace: visit our charming communities and attractions today!

B E T T E R H E A LT H

Therapy can help you through life’s tough spots, but it can also help you calm constant worry, communicate more constructively with your partner, or simply feel and function better. How to zero in on a therapist who can give you the tools.

FIGURE OUT WHAT’S COVERED DO YOUR BY INSURANCE LEGWORK 2

1

As with finding a job or a house, it’s worth putting in the time to find the right therapist for you. Ask your doctor, friends, and clergyperson if they can recommend anyone. If you’re researching people covered by your insurance, check their areas of expertise and training, which should be listed. The American Psychological Association (apa.org) and the National Alliance on Mental Illness (nami.org) list vetted professionals.

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Q READ YOUR HEALTH INSURANCE PLAN.

Many cover therapy.

By law, your co-pay for mental health benefits can’t cost more than the range of what you pay for medical/ surgical benefits.

Some plans cover a certain number of sessions, so be sure to ask your provider how much they’ll cover once you’ve met that limit.

Q CHECK IF YOUR COMPANY HAS AN EMPLOYEE ASSISTANCE PROGRAM.

It’s free short-term counseling with a licensed therapist.

Typically, you get five to eight sessions.

(It’s confidential; your employer won’t know you used the program.)

BY M A R T Y M U N S O N I L LU S T R AT I O N S C H R I S T Y B R O K E N S

DECODE THE DEGREES Therapists can have many letters after their names. Here’s what they mean.

PSYCHIATRISTS

are medical doctors (M.D.) who undergo four years of graduate training after medical school.

PSYCHOLOGISTS

can have a Ph.D. with five to seven years of training; a Psy.D. with four to six years; or an Ed.D. with three to five years, in addition to a master’s degree, usually in counseling.

PROFESSIONAL COUNSELORS, MARRIAGE AND FAMILY THERAPISTS (L .M.F.T.), AND SOCIAL WORKERS (L .C. S.W.)

typically have a master’s degree in psychology, counseling, social work, or related field.

B E T T E R H E A LT H

W H AT A B O U T

O N LI N E TH E R APY? Emailing, texting, videoconferencing, or a phone call can be done on its own or in conjunction with in-office therapy. More research supports video- and teleconferencing, says Lynn Bufka, Ph.D., associate executive director for practice research and policy at the American Psychological Association.

No matter what the mode, be sure the therapist is licensed and vetted.

H OW H E L P F U L A R E O N L I N E R E V I E WS ?

For restaurants, they’re great. For therapists, not so much. It’s unlikely that enough people have done a review to give a full picture of the therapist. And one person’s “warm” manner is another’s “cold and uninviting.”

Don’t forgo chatting with therapists before signing on.

3

ASK AWAY

A chat with a potential therapist—in person or via phone—cues you in to how you’d mesh.

Asking questions like these helps guide your conversation.

Q I’M CONCERNED ABOUT _______ . HOW WOULD YOU HELP ME WORK ON THAT?

Therapists use many different methods to help you work through issues. For example, cognitive behavioral therapy helps you change your thinking about a situation or relationship; psychoanalysis uncovers coping strategies you use to deal with your past.

You want to be on board with the method she chooses.

Q WHAT EXPERIENCE DO YOU HAVE TREATING THIS ISSUE?

Not all therapists treat all issues equally well, says David Susman, Ph.D., clinical psychologist and an assistant professor in the psychology department at the University of Kentucky.

Look for someone with a history of dealing with your type of concerns.

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IT’S A MYTH

Q HOW DO YOU KNOW THE TREATMENT IS WORKING?

And what do you do if you don’t think I’m getting better? These create benchmarks for progress.

DO YOU THINK YOU CAN HELP ME? Q

You both need to feel like you can collaborate. A good therapist will refer you to another one if she doesn’t think she can help you.

4

CHECK YOUR GUT

After speaking to the therapist, think about how you feel. “Don’t expect that you’re going to want to immediately tell her everything,” says Kyong Yi, L.C.S.W., director of clinical operations at Portland Psychotherapy Clinic.

“See if you can imagine sitting and talking to her.” If you don’t click after three visits, talk to the therapist about it, and know it’s OK to see someone else.

Don’t let these misconceptions get in the way of your improved mental health.

MYTH GOING TO THERAPY MEANS YOU ARE WEAK OR UNSTABLE. “It takes strength and courage to admit you need help,” says David Susman, Ph.D. “Would you consider yourself weak for seeking treatment for cancer or heart disease?”

MYTH YOU’LL BE IN THERAPY FOREVER. The goal of therapy is to help you develop skills, insights, and perspective so you can take what you’ve learned and apply it on your own.

MYTH A FRIEND CAN DO THE SAME THING. There are limits: Asking for insight on the same topic over and over again can stress a friendship, says Kyong Yi, L.C.S.W. Q

Jacob Sanchez Diagnosed with autism

Lack of speech is a sign of autism. Learn the others at autismspeaks.org/signs.

skin SAFE

B E TT E R G O O D TO K N OW

Getting to know your skin and checking once a month for irregularities is key to helping your doctor catch skin cancer in the early, most treatable stages. Here’s how to give yourself a thorough once-over.

YOUR SELFEXAM Q STE P 1 With a hand mirror, stand in front of a full-length mirror.

Q STE P 2 Inspect your entire front, back, and sides, raising your arms to get the best view.

STE P 3 Bend your elbows and look at all parts of your arms, hands (palms, fingernails), and underarms.

Q

STE P 4 Sit in a chair and examine your legs and feet; don’t forget your soles and between toes.

Q

Q STE P 5 Parting your hair in sections, use the hand mirror to examine your scalp and neck.

Q STE P 6 Use the hand mirror to look at your buttocks and genitals.

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WHAT TO

LOOK

FOR

Pay attention to these characteristics (called the ABCDEs) when you’re doing a skin check.

If anything looks suspicious, see a dermatologist sooner rather than later.

ASYM M ETRY Most harmless moles are symmetrical: Draw an imaginary line through the middle, and the sides match.

BORD E RS Smooth, even borders are normal. Ragged or notched ones may not be.

COLOR Benign spots tend to be one color throughout. Flag anything with multiple colors.

D IAM ETE R Cancerous moles tend to be larger than the eraser on a pencil (¼ inch).

EVOLVI NG If a spot you’ve always had changes shape, color, or size, or starts to bleed, see a derm ASAP. ANY TH I NG N EW “It’s normal to get new moles up to age 40, but if you see a new one after that, it could be melanoma, the most dangerous type of skin cancer,” says Albert M. Lefkovits, M.D., associate clinical professor of dermatology at the Mount Sinai School of Medicine.

BY BARBAR A BRODY

face

Your face is likely to have various spots: moles, freckles, pimples WHAT (even in your 30s and YOU 40s), and sunspots, which MIGHT are especially common FIND after 50. These aren’t cause for worry unless they’re irregular (see the ABCDEs) or have changed. “If a sunspot becomes larger, darker, or more irregular, it can be a sign of melanoma,” says Lauren Ploch, M.D., a fellow of the American Academy of Dermatology. If you have a pimple that sticks around a few weeks or bleeds then heals and reappears, show it to your derm.

TAKE NOTE Pink dry spots called actinic keratoses (AKs) should also be examined by a dermatologist because they can be precancerous, Ploch says. (They can be on other parts of the body, too.)

&

NECK, arms HANDS

Your arms and neck are common areas for skin tags: soft, WHAT skin-tone benign YOU spots. Also look for MIGHT FIND actinic keratoses.

TAKE NOTE Check your nails: A brown, often vertical band on a finger or toenail can be a sign of melanoma, says Steven Wang, M.D., dermatologist and cofounder of Dr. Wang Herbal Skincare.

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B E TT E R G O O D TO K N OW

torso

The challenge is to make sure you see your back clearly.

WHAT And don’t forget to YOU check under your MIGHT breasts. In addition FIND to moles, you might find cysts or lipomas, which are bumps under the skin. Lipomas tend to feel spongy; a cyst feels more like a pea. They’re not cancerous, but a bump is suspicious if it gets bigger, is painful, or feels hard.

WHEN MELANOMA IS DIAGNOSED EARLY, IT CAN ALMOST ALWAYS BE CURED. ALBERT M. LEFKOVITS, M.D.

feet&

LEGS SCALP You might notice small bright red spots, called cherry angiomas, which are nothing to WHAT YOU worry about, says Maritza MIGHT I. Perez, M.D., senior vice FIND president for the Skin Cancer Foundation.

You might also notice brown or flesh-color moles or brown, waxy, scaly patches known as seborrheic keratoses.

TAKE NOTE If you’ve had those scaly patches a long time and they haven’t grown, they are OK. If they’re new or bleeding, get them checked, Perez says. Same goes for any spots if they’re new, different, or causing any symptoms like bleeding or itching.

The backs of the legs are common spots WHAT for skin cancer YOU to develop, likely MIGHT FIND because we often forget to apply sunscreen there. Aside from moles, freckles, and sunspots, you might also see pink or brown bumps called dermatofibromas.

TAKE NOTE Be sure to give special attention to the soles of your feet and between your toes.

Melanoma is often diagnosed in these areas because the spots go unnoticed until they’ve progressed.

MY DERM WANTS TO CHECK A SUSPICIOUS SPOT. NOW WHAT? She’ll remove a small piece (biopsy) and send it to a lab. If the spot is classified as precancerous or one of the types of skin cancer—basal cell carcinoma, squamous cell carcinoma, melanoma—the doctor will surgically remove it (one method is scraping and burning) or have you apply a topical cream that destroys cancer cells. A type of surgery called Mohs is done on non-melanoma cancers. It involves sending layers of the spot to the lab during the removal process.

The doctor stops once she gets to a cancer-free layer.

SIGNS OF A GOOD EXAM A yearly skin check from a board-certified dermatologist is a must.

Make sure:

THE EXAM TAKES TIME. It shouldn’t be a quick glance.

THE DOCTOR IS DETAILORIENTED. You should be wearing a gown so the derm doesn’t miss anything.

She should methodically examine your scalp, between your toes, your nails (don’t wear nail polish), and also check your genital area.

THE OFFICE HAS GOOD LIGHTING. Often there’s a spotlight above the exam table in addition to bright overhead lighting. Q

May 2018 |

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BETTER PETS

sitter

Can’t take Fluffy and Fido with you on vacation? Don’t feel guilty. Find the best sitter option so they’ll barely miss you while you’re gone.

PET-SITTING SERVICES

likely to be stressed, says Erin Askeland, training and behavioral expert at

GOOD FOR Pets who are solo types and don’t like change. The beauty of a pet sitter is that the sitter comes to your house for a specified number of visits per day, and your pet’s daily routine stays consistent. “Pets are less stressed at home, and their exposure to disease is minimized because they’re not encountering other pets,” says Beth Stultz, vice president of marketing and operations for Pet Sitters International.

Q CHECK IT OUT Visit the boarder’s home beforehand with your pet and make sure she’s adhering to your state laws and local zoning ordinances regulating pet boarding. With the rise of apps offering on-demand pet care, you want to be doubly sure the boarder’s home is pet-safe. Ask if the boarder can follow your pet’s routine as closely as possible and if there’s alone time for each animal.

Q

CHECK IT OUT A meet and greet with the sitter at your home before you leave is always a good idea. And get granular with the questions: Are you trained in pet fi rst aid? How much time will you spend on each visit?

Do you send texts or pictures after visits? What is your contingency plan in case of bad weather?

Q

GOOD FOR Social butterflies. Boarders take pets into their own homes, so they often have a crowd. This can work for animals who enjoy having playmates and someone around all day. However, your pet may be on a different routine and more

Q

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BY K A R E N A S P

Q

GOOD FOR Pets who

a kennel is a social atmosphere, too, dogs (and cats) in boarding kennels should be able to handle change to their routine and periods of being alone.

Of course, the smells and sounds of a kennel can be Q CHECK IT OUT Tour the kennel beforehand with

board your pet for a half day to see how it responds.

A few things to ask: Does the pet get individual opportunities to interact with other animals? What’s the feeding schedule, and what will the kennel do if your pet won’t eat? For all types of sitters, make sure they’re licensed and insured. Q

PHOTO: GETTY IMAGES

IN-HOME PET BOARDING

KENNELS

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BH&G throwback

FARMERS MARKETS It’s market season. Grab your bags and get ready to hit the streets.

THE ORIGINAL Featured in our June 1977 issue, the Grossmann family, right, started small, selling produce at a roadside stand. That stand has become a booming market offering produce from more than 50 growers. Their expansion is emblematic of the local-market movement, which has grown to include 8,700 markets, up from 2,000 in 1994. Find a farmers market in your area at localharvest.org.

THE UPDATE Straight-from-the-field fruits and vegetables (plus meats, cheeses, jams, and pies) are still the major draw, but in the past few years farmers markets have become the new town square where you can see friends, have lunch, and maybe catch some live music. Just remember to BYO Bags, and

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M AG N E TI C WOO D K N I F E B LOC K in walnut

by Messermeister, $125; food52.com K N I F E Wüsthof 7" Hollow Edge Santoku, $85; bedbathand beyond.com Q

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BETTER HOMES & GARDENS® (ISSN 0006-0151), MAY 2018, VOL. 96, NO. 5, IS PUBLISHED MONTHLY BY MEREDITH CORPORATION, 1716 LOCUST STREET, DES MOINES, IA 50309-3023. U.S.A. PERIODICALS POSTAGE PAID AT DES MOINES, IOWA, AND AT ADDITIONAL MAILING OFFICES. SUBSCRIPTION PRICES, $22 PER YEAR IN THE U.S.; $35 (U.S. DOLLARS) IN CANADA; $35 (U.S. DOLLARS) OVERSEAS. BETTER HOMES & GARDENS IS A REGISTERED TRADEMARK IN THE UNITED STATES, CANADA, AND AUSTRALIA. BETTER HOMES & GARDENS MARCA REGISTRADA EN MÉXICO. POSTMASTER: SEND ALL UAA TO CFS. (SEE DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: SEND ADDRESS CORRECTIONS TO BETTER HOMES & GARDENS, P.O. BOX 37508, BOONE, IA 50037-0508. IN CANADA: MAILED UNDER PUBLICATIONS MAIL SALES PRODUCT AGREEMENT NO. 40069223; CANADIAN BN 12348 2887 RT. RETURN UNDELIVERABLE CANADIAN ADDRESSES TO BETTER HOMES & GARDENS, PO BOX 882 STN MAIN, MARKHAM ON, L3P 9Z9. © MEREDITH CORPORATION 2018. ALL RIGHTS RESERVED. PRINTED IN THE U.S.A.

1977