Martha - September 2018

MARTHA STEWART

LIFE MADE BETTER 185 Inspiring Ways to Refresh Your Home, Health & Happiness QUICK & EASY

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1 Swim with grandchildren

Place final bulb order for fall

3

4

5

6

7

8

LABOR DAY

Weed Stewartia tree garden

Harvest and preserve tomatoes

Friend Dan Hinkley’s birthday

Refill bird feeders

Host and appear at USA Today Network Wine & Food Experience, in New York City

Cardio and core

Weight training

Cousin Connie’s and nephew Morgan’s birthdays Weight training

Yoga

9

10

11

12

13

14

15

ROSH HASHANAH BEGINS AT SUNDOWN

Bring fresh eggs to the ofice

ROSH HASHANAH ENDS AT SUNDOWN

Harvest seedpods

Make spaghetti vongole (see page 22)

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

Attend 2018 Barn Dance benefit at John Jay Homestead, in Katonah, New York

Weight training

Yoga

Cardio and core

Weight training

16

17

18

19

20

21

22

Visit a local bookstore with Jude and Truman and buy books

Pick hot peppers for drying

YOM KIPPUR BEGINS AT SUNDOWN

YOM KIPPUR ENDS AT SUNDOWN

Pick basil and make pesto

Grandnephew Silas’s birthday

FIRST DAY OF AUTUMN

Rake first fall leaves

Brother-in-law Randy’s birthday

Bake pound cake (see page 82)

Plant trees

Hike with Jude and Truman

Weight training

Yoga

23

24

25

Launder and store summer linens

Aerate lawns

Makeup artist Daisy Toye’s birthday

Weight training

Yoga

Cardio and core

Weight training

26

27

28

29

Edge carriage roads

Alexis’s birthday

Clean and install storm windows

Winterize Skylands terrace

Dinner with Alexis and the grandchildren Cardio and core

30 Go for a horseback ride

“Instead of removing poppies, nigella, columbines, That way, I can save them once they’re fully dry in airtight containers to plant next year.” —Martha

4

SEPTEMBER 2018

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SEPTEMBER 2018

Contents 94 INSTANT WINNERS Preview our newest book, Martha Stewart’s Pressure Cooker, and learn to make six delicious dishes in a flash.

100 FINISHING SCHOOL Here’s a reunion you never saw coming: Mix in classroom finds throughout your home, and earn high marks for smart, stylish dècor.

106 COOK LIKE A PRO Take every meal up a notch with our food editors’ top techniques, secret weapons, and in-a-pinch recipes.

114 ROOTS RUN DEEP JOHNNY MILLER (BAR); MARCUS NILSSON (SOUP)

In a dreamy Vermont garden, classic English design meets American ebullience.

The bar in Murphy’s centuries-old Long Island house.

88

Home Away From Home Model and style icon Carolyn Murphy renovates a place in the country.

MARTHA STEWART LIVING

9

SEPTEMBER 2018

Contents

32 Glorious Garlic 19 Our founder’s growing and cooking tips for the versatile, flavorful bulb.

GOOD THINGS

60

EVERYDAY FOOD Perfecting . . .

The Dynamic Duo 75 It is possible to improve upon grilled cheese and tomato soup, with our tricks.

25 Easy-peasy backto-school crafts, a simple DIY step stool, gluten-free waffles your family will gobble up, and more.

Healthy Appetite: A Vote for Oats 78 Three ways to enjoy this nutrientpacked grain any time of day.

GOOD LIVING The Well-Kept Home: Equip Yourself 35 Hardworking kitchen essentials that will streamline your routines.

American Made: Dream Weavers 40 A mill in Amana, Iowa, puts a modern spin on Colonialstyle blankets.

Change Maker: A Novel Idea 44 Reading is scientifically proven to strengthen your mind—and may also increase happiness.

Make it a priority with these strategies.

10

SEPTEMBER 2018

Tastemaker: The Scene Setter 50 An in-demand interior designer shares her style picks.

Health: Back on Track 54 Don’t just sit there—try these moves to heal and support the muscles along your spine.

Beauty: A League of Their Own 60 The gamechanging hair, makeup, and skin-care products that pros swear by.

Ask Martha 68 All your pressing questions answered.

Sweets: Triple Play 82 A pound cake that contains multitudes (of chocolate).

What’s for Dinner?

Plant-Powered 84 Late-summer produce is popping!

Make the most of it tonight.

Departments

Martha’s Month 4 Editor’s Letter 12 Out & About 14 The Workbook 121 Recipe Index 122 Collecting 132

| ON THE COVER |

YES, YOU CAN See how we fashioned this apron from a tea towel in Good Things (page 28). Photograph by Lennart Weibull.

MICHAEL MUNDY (CAT); PETER ARDITO (DRINK); YASU + JUNKO (BEAUT Y PRODUCTS); SIDNEY BENSIMON (CARROTS)

FROM MARTHA

78

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I look forward to enlisting this month.

1

Who knew tomato soup and grilled cheese could get better? This duo is my fall go-to. Page 75.

Class Acts THE ONLY ONE

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

12

SEPTEMBER 2018

@ebgraves

Reusable bamboo cutlery, a metal straw, and a cloth napkin are modern essentials for lunch at work. See “Equip Yourself” for kitchen finds. Page 35.

I love this Federal blue (Behr Marquee paint in Blue Edge).

For more palette ideas (and a guest appearance of James!), see page 25.

5

Our founder (and favorite teacher) gives a lesson on pressure cooking in her 91st book, out this month. Page 94.

| PS | CALLING ALL ENGAGED COUPLES!

Don’t miss our annual Martha Stewart Weddings planner, now on newsstands.

This essential guide is all you need to bring the day of your dreams to life.

Find hundreds of ideas in the issue, and daily at marthastewartweddings.com.

LIZ BANFIELD (PORTR AIT); SIDNEY BENSIMON (GRILLED CHEESE); COURTESY OF SHINOL A (BAG); PETER ARDITO (UTENSILS, PAINT)

in our family who is at ually headed back to school this month is my son, James, but come each September I t ill look forward to tocking up on new supplies and outfitting myself—and my home— for fall. There’s something about having prit ine notebooks, freshly sharpened pencils (or in my case, a box of Uni-Ball Air bold-point black pens), and a smart backpack that makes one feel infinitely more prepared, confident, and ready to succeed on the firt day. In the school of life, I think the same holds true. Fall is our unofficial new year, and once the languid days of Augut are behind us, its frenetic schedule can hit even the mot organized among us like a freight train. With the right preparation, however, we believe you can be energized by the season—and this issue sets out to prove that theory. It’s filled with better basics and smart t rategies to help improve and elevate the way you live. You can find brilliant kitchen tools to make cooking and cleaning a breeze (page 35); learn the ABC’s of organizing any room in t yle (page 100); and crib from our food editors in “Cook Like a Pro” (page 106). They share their secret ingredients for fat, flavorful meals, putting their clever recipes in your back pocket. I wasn’t a quick t udy on anything math-related back in school, but I’ve already memorized their 4-2-1 ratio for making great salad dressings on the fly—and that’s a simple frat ion lesson that anyone can ace.

2

Shinola’s women’s design director and model Carolyn Murphy is behind my new “book” bag.

Explore her stunning home on page 88.

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO EASE INTO SEPTEMBER

| ON THE ROAD |

Grow Your Own Greens It’s not too late to plant a garden. These salad starters actually thrive in cool temperatures.

SHIFT GEARS When executive chef Matthew Accarrino of San Francisco’s SPQR heads to wine country for fall figs, tomatoes, and peppers, he brings his bike. He’s a competitive cyclit and trains there, but it’s amateur-friendly terrain: he Vine Trail is paved and carfree; the treets are quiet, the hills optional, and the pit tops divine.

Here, he shares three favorites.

Northern California

ST. HELENA Griddled bread topped with tomatoes draws crowds to the Bruschetteria Food Truck. Bikers get a warm welcome: “It even has a pump.” cliffamily.com

YOUNTVILLE At Kollar Chocolates, grab confections made with “indigenous Napa Valley flavors” like wild fennel and Jacobsen Orchards lavender. kollarchocolates.com

SONOMA Glen Ellen Star is “a postage-stampsize restaurant” where you can enjoy “a really good pizza made by a former French Laundry chef.” glenellenstar.com

| SECRET SOURCE |

Just Bulbs “This website has light bulbs of all wattages, shapes, and sizes, from the silver-tipped ones [below] that decorators love to any kind of Edison— even energy-saving CFLs. It’s especially great for hard-to-find styles.”

—Living home editor Lorna Aragon justbulbsnyc.com

| ON OUR BOOKSHELF |

These new design guides are like master classes in enhancing your living space. Page through Amanda Lindroth’s Island Hopping (Vendome), full of Caribbean estates she’s elevated with sherbet colors, cabana stripes, and batik, and you’ll swear you feel a cross breeze. If you skew Scandi, check out Hygge & West Home (Chronicle). In it, friends of the textile company, like Coral & Tusk owner Stephanie Housley and illustrator Julia Rothman, bring its bright, cozy prints to life. Dry Gardens (Rizzoli) proves that some lush yards don’t need a ton of water: Daniel Nolan’s droughtproof landscapes radiate green, russet, violet, and terra-cotta.

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SEPTEMBER 2018

Spinach For big, leafy plants, enrich well-drained soil with compost, and space them about a foot apart so they have plenty of room to grow. ‘Corvair’ and ‘Emperor’ varieties are especially good choices for this time of year.

Kale This superfood prefers similar soil to that used for spinach, and can in fact get sweeter as the temperature drops. For optimal germination, plant 6 to 10 weeks before the first frost.

Curled-leaf cultivars, like ‘Winterbor’ and ‘Darkibor’, are extracold-hardy.

Arugula Prone to bolting (the term for when a plant grows a flower stalk and turns bitter in flavor) in hot weather, arugula loves an autumn garden. Sprinkle seeds of a heatand cold-tolerant type, such as ‘Astro’, over dampened soil, and cover it in a thin layer of additional soil.

CLOCK WISE FROM TOP: CASPER BENSON/GET T Y IMAGES; FORMUL A 2/S; COURTESY OF RIZZOLI; COURTESY OF CHRONICLE; COURTESY OF VENDOME

| WHY NOT? |

BRYNNE PENDANT

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

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Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marla Newman Research Solutions Britta Cleveland Chief Digital Officer Matt Minoff VICE PRESIDENTS Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

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

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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From MARTHA TEACH AND INSPIRE

Glorious Garlic This time of year, Martha is busy harvesting the abundance of this allium, which she grows on her farm. She loves the milder varieties that can enliven pastas and make a rich conit. On these pages, she shares how to pick, store, and enjoy their delicious flavor.

PHOTOGRAPHS BY LENNART WEIBULL PORTRAIT BY PAOLA + MURRAY

MARTHA STEWART LIVING

19

MAR

Garlic Confit This is a technique in which you slowly cook garlic in oil and herbs.

3 large or 4 small heads garlic 6 thyme sprigs Extra-virgin olive oil

Preheat oven to 275°. Using a serrated knife, remove the top third of each head. Place garlic, cut-sides down, in a 6-cup loaf pan.

Add thyme and enough oil to jut cover (about 2 cups). Cover with parchment-lined foil and bake until garlic is soft, 1 hour to 1 hour, 15 minutes. Let cool completely, then transfer to an airtight container and refrigerate up to 2 weeks. (Oil can be t rained after a day or two and refrigerated separately.)

5 MIN. | TOTAL TIME : 2 HR. 20 MIN. ABOUT ½ CUP MASHED

ACTIVE TIME: MAKES:

Roasted-Garlic Butter 1 stick unsalted butter, room temperature 1 tablespoon mashed Garlic Confit (from about 6 cloves; see recipe, above) 1 teaspoon finely grated lemon zest Kosher salt

Mash together butter, garlic confit, and lemon zet. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months.

ACTIVE/TOTAL TIME :

5 MIN. | MAKES: ½ CUP

Roasted-Garlic Toast

E

VERY AUTUMN, I plant myself a gift to harvet—a gift of garlic. I order seed bulbs from Keene Garlic, a farm in Sun Prairie, Wisconsin, that sp ecializes in heirloom and organic varieties. I love experimenting with different kinds, and prefer those with a more mellow tate to t ronger ones. Lat year, we planted 18 cultivars before the firt frot. Mot are hard-neck, such as ‘Amish Rocambole’ and ‘Purple Glazer’, which yield large cloves around a t iff inner talk. The ret are soft-neck, like ‘Inchelium Red’, producing cloves of varying sizes. By early summer, curly green tems called scapes form on each plant. They have a sweet, mild garlicky flavor and are prized by chefs. I like to add them, finely chopped, to an omelet or as a flavoring to summer soups and pat as.

Garlic is ready to pick when the outer leaves have browned and dried and about five green leaves remain. Jut pull the highly nutritious, plump bulbs out of the earth and dut them off, then cure them by drying them for several weeks in a cool, dark spot with good air circulation, until their parchment-like coverings can be peeled back. They are then ready to use.

Store the ret in the pantry. They should lat for months. Here are recipes for a flavorful confit and garlic butter, and three additional dishes—toat, pata, and t uffed artichokes. I know your family, like mine, will adore them.

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SEPTEMBER 2018

I like to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out.

4 slices rustic bread, such as boule Extra-virgin olive oil, for brushing and drizzling Kosher salt and freshly ground pepper

8 teaspoons mashed Garlic Confit (from 1 head; see recipe, above) 4 small tomatoes, such as Campari, thinly sliced

¼ cup lightly packed parsley leaves Preheat oven to 425°. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but till soft in centers, about 10 minutes.

Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

ACTIVE TIME :

10 MIN. | TOTAL TIME: 15 MIN. | SERVES: 4

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Artichokes Stuffed With Capers and Cornichons 1 lemon 4 large artichokes 2 tablespoons minced garlic (from 8 cloves)

½ cup extra-virgin olive oil ¼ cup capers, drained and coarsely chopped 12 cornichons, coarsely chopped ( ¼ cup) Kosher salt and freshly ground pepper 2 tablespoons Roasted-Garlic Butter (see recipe, page 20) or unsalted butter 1¼ cups coarse fresh breadcrumbs (from 4 slices rustic bread, pulsed in a food processor)

1. Halve lemon and squeeze 1 tablespoon juice. Cut second half into wedges. Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with juiced lemon half to prevent discoloration.

2. Set a teamer basket in a large pot. Add enough water to reach jut below basket and bring to a boil. Place artichokes in basket, tem-sides up. Cover and team, adding more water if necessary, until hearts are tender when pierced with the tip of a knife, 25 to 30 minutes. Remove and let cool slightly, about 10 minutes.

Spaghetti Vongole

3 tablespoons Roasted-Garlic Butter (see recipe, page 20) or unsalted butter, room temperature

Tiny clams like cockles taste sweet and look delicate.

½ cup finely grated Parmigiano-Reggiano,

Kosher salt and freshly ground pepper 12 ounces spaghetti 6 cloves garlic, very thinly sliced

¼ cup extra-virgin olive oil, plus more for drizzling

¼ teaspoon crushed red-pepper flakes 8 ounces cherry tomatoes (1¼ cups), halved 1 cup dry white wine, such as Soave

½ cup bottled clam juice, such as Bar Harbor

2 pounds very small clams, such as cockles

¾ cup packed coarsely chopped parsley, plus more for serving

22

SEPTEMBER 2018

plus more for serving

1. Bring a large pot of salted water to a boil.

Add pata and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pata water, then drain.

2. Meanwhile, heat garlic with oil in a large traight-sided skillet over medium-high until jut golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.

3. Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.

4. Add pata, parsley, ½ cup pata water, and

garlic butter to skillet. Cook, t irring, until pat a is cooked through, about 2 minutes.

Remove from heat. Add cheese and t ir, adding more pata water as needed to create a silky sauce. Pour over clams; toss to combine.

Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.

ACTIVE/TOTAL TIME :

45 MIN. | SERVES: 4

3. Heat garlic with oil in a small pan over medium until fragrant, about 3 minutes. Remove from heat. Add capers, cornichons, and reserved lemon juice; season with salt and pepper. Melt garlic butter in small skillet over mediumhigh heat. Add breadcrumbs and cook, t irring, until golden, about 6 minutes.

4. Carefully peel back leaves of each artichoke, exposing

fuzzy chokes; scoop them out with a spoon. Spoon 1 tablespoon caper mixture into each hollow and sprinkle more between leaves. Divide crumbs among hollows and serve, with remaining sauce and lemon wedges.

ACTIVE TIME:

40 MIN. | TOTAL TIME : 1 HR. 10 MIN. | SERVES: 4

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T H E T i m e l e s s ta s t e o f I ta lY

Make your mornings crackle

®, TM, © 2018 Kellogg NA Co.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

Paint the box sides to go with your décor (the color on this wall is Ralph Lauren’s Iceberg), and split the difference on top, using painters’ tape to ensure a crisp line.

To get our combo, turn the page.

| INSTANT UPGRADE |

ON THE RISE How do you like this apple box?

Take the trusty tool used on photo shoots and film sets, give it a custom paint job, and action! It’s transformed into a scene-stealing step stool for your little leading man or lady.

THE DETAILS: Matthews apple box, $38, bhphotovideo.com.

Kohler Memoirs classic pedestal sink, 24", $549; and Purist wide-spread bathroom sink faucet, in Polished Chrome, $550, us.kohler.com. CB2 interior round wall mirror, 36", $249; Impression hand towels, $10 each; and Conway extra-large white basket, $199, cb2.com. Crate & Barrel Turkish-cotton 800-gram bath towels, $27 each, crateandbarrel.com.

PHOTOGRAPHS BY ADDIE JUELL TEXT BY ELENI N. GAGE

MARTHA STEWART LIVING

25

GOOD THINGS

1

The Palette

Notebook

The pretty, muted hues on our DIY stool will give any neutral bathroom a lit. To make your box slipproof, mix a handful of hardwarestore playground sand into the tray for the two paints on top (traction: check), then add clear adhesive pads on the bottom corners.

2 Pencil Pouch

1

2

3 Lunch Bag

3 4

26

SEPTEMBER 2018

| PERSONALIZE IT |

Make Waves Here are three quick ways to rack up compliments in class (or in the conference room) this fall: Embellish basic fabric accessories with rickrack in fresh colors. Cut the classic zigzag trim to fit, and attach it with fabric glue. For notebooks, t art inside the bottom of the cover, and secure it all the way around the front, leaving the other end loose to serve as a wiggly bookmark.

THE DETAILS: 1. Semikolon linen blankbook, in Ciel Sky Blue, $29, amazon.com. 2. Organizedmesss canvas pencil case, in Moss Green, $7.50, organizedmesss .etsy.com. 3. Recycled cotton-canvas lunch bag, $5, ecobags.com.

Wrights rickrack (similar to shown), in assorted colors and sizes, from $2 for 4 yd., joann.com.

PETER ARDITO (PAINT)

Choose a wear-resistant formula that dries to a hard, furniture-quality finish. We used Benjamin Moore Advance semigloss interior paint, in Sweet and Sour (1), Cork (2), Mountain Moss (3), and Normandy (4); benjaminmoore.com.

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Fall for Fizz This bubbly pear-andcitrus blend is the sweater set of cocktails: light enough for mild days, but cozy enough for cool nights ahead.

AUTUMN SPRITZ Fill a glass with crushed ice. Pour in 1 ounce Aperol (an Italian apéritif), 3 ounces hard pear cider (such as Rekorderlig), and 1 teaspoon fresh lemon juice. Stir, top with seltzer, and garnish with a pear slice. Serve immediately.

| DIY STYLE |

Fit to Be Tied Wearing an utterly charming apron in the kitchen won’t make your soufflé rise any higher, but it’s guaranteed to cover your

When you’re ready to sp ort your creation, thread the twill tape through the grommets as shown, cross the ends in back, and secure them in a bow in front.

THE DETAILS: La Cerise Sur le Gâteau tea towels, in Pink (above) and Terra Cotta, $24 each, abchome.com. General Tools brass grommet-fastening kit, ½", $10.50, homedepot.com. Simplicity twill tape (similar to shown), 1" by 9', $4, joann.com.

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SEPTEMBER 2018

PETER ARDITO (COCK TAIL)

After you put this beauty to use, unthread the twill tape, and toss the cloth in the wash with your other dish towels.

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Stack Your Snacks Does someone you love prefer that foods never, ever touch?

Pack provisions in this tower of connected containers to keep hummus hermetically sealed till it’s time to dip— and fill the penthouse with a sweet treat.

BlenderBottle GoStak Starter 4Pak (3 containers shown), $11, target.com.

Start Strong You want to feed your family a wholesome back-toschool breakfat that will charge them up for the day. But surprise—they’d rather have waffles. Lure sleepyheads out of bed with our healthy (and delicious) gluten-free recipe, made from three main ingredients: peanut butter, eggs, and mashed overripe bananas. Each waffle packs about 30 grams of protein but tates like a treat, and because they freeze well, they’re as easy as cereal on a het ic morning.

If you don’t have an iron, jut drop the mix t raight into a skillet for powerhouse pancakes.

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SEPTEMBER 2018

PEANUT BUTTER– BANANA WAFFLES Preheat waffle iron. In a bowl, whisk together 2 cups mashed overripe bananas (from 4 to 5), 1½ teaspoons baking powder, 1 teaspoon kosher salt, and 1 tablespoon cornstarch. Whisk in 6 large eggs until smooth, then 1½ cups smooth or creamy

peanut butter (we like Smucker’s Natural).

Pour 1 cup batter into iron; cook per manufacturer’s instructions (4 to 5 minutes).

Serve immediately, or transfer to a wire rack set over a rimmed baking sheet in a 200° oven to keep warm. Repeat with remaining batter.

Serve with butter, raspberries, sliced bananas, and maple syrup. (Makes 4 Belgian-style waffles.)

PETER ARDITO (CONTAINERS)

| RECIPE REMIX |

They look ferocious, but inside they’re just no antibiotics ever.

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1 MAKE THE SEAT Using a jigsaw, cut out a plywood ledge, cover the raw edges with leather, and secure it with decorative gold nails.

2 HANG IT TIGHT Suspend the seat from a window jamb with gold-finish eye hooks, S-hooks, and plumbers’ safety chain.

3 COZY IT UP Add a cushion and sheepskin, like the ones Milo, Living home editor Lorna Aragon’s cat, is loving here.

| QUICK FIX |

Rock Steady Plasti Dip is a handyman’s best friend, made to give tool grips a bright, rubbery coating. But the hardware-store staple can also turn any heavy stone into a dapper doorstop that won’t scratch the floor. Cover the top half with masking tape, fill a paper bowl with Plasti Dip, and submerge the bottom several times.

Let it dry and peel of the tape, and it’s ready to (not) roll.

THE DETAILS: Plasti Dip multipurpose rubber coating, in White and Blaze Yellow, $9.75 for 14.5 oz., plastidip.com.

| PET PROJECT |

Your feline knows that her ancetors were worshipped as goddesses in ancient Egypt. No wonder she gives you the side-eye when you expet her to curl up jut anywhere, like some run-of-the-mill mammal. Build your dometic deity a place in the sun with a window seat that lets her scale new heights, settle in, and dream of the good old days. For the detailed how-to and supplies lit, go to page 121.

THE DETAILS: IKEA Rens sheepskin, $30, ikea.com. You & Me Durable small dog mat, in Tan, $25, petco.com.

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With a setup like this, doing dishes is a pleasure. Ceramic crocks corral brushes, and hand soap sits in a naturally antibacterial hinokiwood dish. $20, brook farmgeneralstore.com.

PHOTOGRAPH BY ADDIE JUELL

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Get dishes squeaky-clean and make quick work of hard-to-scrub items, like reusable straws and water bottles, with Bürstenhaus Redecker and Crate & Barrel tools. They’re eco-friendly and crafted from natural materials.

From $5 each, surlatable.com; crateandbarrel.com.

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2. A PADDED PERCH Cooking and cleanup duty feel much easier on your feet when you stand on a cushy, stain-resistant GelPro mat.

From $50, gelpro.com.

3. WONDER WIPES You’ll go through fewer paper towels with Libman Wonderfiber cloths on hand. The moisture-wicking fabric grabs crumbs, swipes up smears, and keeps surfaces shiny. $4.75 for 2, walmart.com.

4. THE RIGHT RACK Proof that

there’s always room for innovation: The sleek Yamazaki Tosca dish rack fits neatly over a sink or on a counter in its tray. $70, crateandbarrel.com.

6. AN INFINITE LOOP The continuous Ancient Industries towel and roller are always at the ready and look neat and even, like a well-behaved tea towel. $20 and $45, ancientindustries.com.

5. STELLAR SCRUBBERS Durable copper Bürstenhaus Redecker pot cleaners gently remove tough food without chemicals. (They’re safe for everything but nonstick cookware.)

From $10 each, lehmans.com.

7. COMPACT COMPOSTER Its walnut shell, removable insert, and tight-fitting stainless steel lid make the Alabama Sawyer Petite Noaway compost bin perfect for a countertop. $145, alasaw.com.

PETER ARDITO; COURTESY OF MANUFACTURER (COMPOST BIN)

To clean, just slip the towel off its notched wooden bar.

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A rimmed top helps wet hands get a grip.

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14 HARDWORKING HELPERS 8. A RESILIENT RUG The bold Mediterranean print and practical vinyl surface of a Beija Flor mat bring style into the spill zone.

From $82, beijaflorworld.com.

9. THE MODERN BREAD BOX

Stash a few loaves in a Monika Lubkowska-Jonas bin, then flip the lid for an instant cutting board with crumb-catching grooves. $125, store.moma.org.

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SEPTEMBER 2018

10. A LEAVE-IT-OUT LADDER Don’t put this baby in the corner—or the closet. The Lucano three-step stool (shown in Mint Green) is pretty enough to hang on a wall. $149, wayfair.com.

12. A BETTER BUCKET The elongated shape of the Casabella four-gallon bucket allows for effortless dunking and fits like a Tetris piece under your sink. $10, casabella.com.

telescoping tip lets the small but mighty Black + Decker lithium handheld vacuum reach under the fridge and around pets’ bowls. $60, target.com.

11. THE FRESH-PICK PROTECTOR

13. A MAGNETIC MOP The vibrant, shaggy wool fibers on a Sladust Big Wooly mop aren’t just for looks; the lanolin they contain is naturally talented at attracting and grabbing debris. $35, sla-dust.com.

15. SUSTAINABLE SPONGES Inject a little fun into daily dishwashing with playful, pop-up Sqwishful scrubbers—and when they wear out, you can compost them. $6 for 3, sqwishful.com.

A removable, machine-washable bamboo liner in this Windy Willow Farm bag keeps produce crisper longer. From $23, windy willowfarm.net.

14. THE CRANNY CLEANER A

PETER ARDITO; COURTESY OF MANUFACTURER (BREAD BIN)

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MARTHA S T E WA R T

American Made

Dream Weavers AMANA WOOLEN MILL AMANA, IOWA

Buttery-soft, startlingly sturdy, and woven with care from American-grown cotton or wool, Amana blankets are the ultimate throwbacks. They were first crafted in the Iowa River Valley 160 years ago, when a band of German immigrants who’d settled there to live communally and sustainably built a mill to produce textiles.

After the commune ceased in 1932, the mill spun on—and today, a group of local artisans works with descendants to carry on the tradition, incorporating their quiet colors and timeless motifs. The result is around 60 designs that look chic and modern in any style of home. “The community’s heritage is part of each item we make,” says Jeff Poppenhagen, who runs the studio. But there’s no time like the present to have your own. —Melissa Ozawa

The Amana Weave (center and bottom right) is based on rag rugs that covered early settlers’ wood floors. The company’s cotton blankets are machine-washable and get even cozier over time. From $85 each, amanawoolen mill.com.

THE DETAILS: Wide simple storage ladder, $450, hawkins newyork.com.

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SEPTEMBER 2018

PHOTOGRAPH BY LENNART WEIBULL

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CHANGE MAKER Share a Book

A RICHER VOCABULARY, a deeper undertanding of others, and a longer life span (by nearly two more years, according to a 2016 Yale School of Public Health t udy) are all at your fingertips if you do one simple thing: read a book for at least 30 minutes a day. The habit has also been shown to reduce symptoms of depression, make us feel part of a community, and help tave off dementia.

For children, the rewards are even greater: A 2013 British t udy found that reading for pleasure has more impat on the cognitive development of adolescents than their parents’ level of education. And for humans of every age, it offers an instant escape, opening doors to faraway worlds and experiences.

But here’s the mot surprising fat of all: 24 percent of Americans didn’t read a single book last year.

As science continues to illuminate the power of reading, a handful of organizations and resources are making it easier to discover wonderful books, access them instantly, and spread the word to your friends—as well as foter that same passion in your kids.

NURTURE YOUR MIND

A NOVEL IDEA Think back to when you got lost in a story—the thrill of waking up with Peter on a snowy day, or bending society’s rules with Lizzy Bennet. In this age of 24/7 tweets and news feeds, reading for pleasure has never been more important for our well-being. Yet nearly a quarter of Americans didn’t crack a book last year. Consider these tips from advocates on how to make this a daily practice that can protect your mind, widen your world, and boost your happiness.

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SEPTEMBER 2018

Redirect some time For tarters, replace clickbait with an engrossing thriller—or memoir, or whatever lights up your neurons—while you commute, tand in line, or wind down at bedtime.

You’ll be polishing off a book a week, and feeling positive results, in no time.

Join a club “Reading is a solitary enterprise, but it can also be collaborative,” says Lisa Lucas, executive diretor of the National Book Foundation, in New York City. When you’ve finished a book you love, “you talk about it; you tweet about it.” To be a part of that buzz, become a member of a book club at a local library or booktore, or a digital one such as Our Shared Shelf, the feminit group t arted in 2016 by at ress and United Nations representative Emma

PHOTOGRAPH BY PETER ARDITO

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Watson (it has 215,765 members and cards and borrow both audiobooks and e-books (which counting). So far, they’ve read titles like The Color Purple, by Alice Walker; Hunger: you can enjoy on your smartA Memoir of (My) Body, by Roxane Gay; phone or Kindle). Now, rather and How to Be a Woman, by Caitlin Moran. than scrolling past another For good recommendations without food pic or celebrity selfie a commitment (and to delve into genres while on the move, you can you’re not normally drawn to), explore be with Mrs. Dalloway as what Lucas calls “the book ternet,” and she buys the flowers herself. find blogs like parnassusmusing.net, Another effortless idea: Do from Nashville’s Parnassus Books ownregular swaps with friends ers Ann Patchett and Karen Hayes; and coworkers to keep your brainpickings.org, by Maria Popova; reading momentum going.

To expand this idea to your and lithub.com, created by Grove Atlantic and Eletric Literature. The site neighborhood, tart a Little themillions.com previews noteworthy Free Library, which is just releases and does monthly top-10 lits. what it sounds like: a cute, And podcats such as Book Riot and What durable, freetanding box of Should I Read Next? feature lively literary books for the borrowing, discussions. Or tune into The Great marked with the motto “Take American Read, an eight-part PBS series a Book, Leave a Book.” Todd in which evangelits including author H. Bol built the firt one in Margaret Atwood, atress Lauren Graham, Wisconsin in 2009, to honor his late mother. Today there and Game of Thrones writer George R. R. Martin discuss beloved novels and invite are almot 75,000 of them viewers to vote for their favorite at pbs in more than 85 countries. .org/the-great-american-read. (The winner “We’re at over 50 million will be announced on Otober 23.) books a year, which makes Then pay it forward—and become the us as big as the New York book whisp erer in your circle—by Public Library sytem and the sharing your picks on social media Library of Congress com(see Share Your Favorites, below) or bined,” says Bol. Find one near goodreads.com, a site that lets you track you at littlefreelibrary.org, or what you’ve read on a virtual shelf, create your own by buying upload reviews, and corresp ond with a kit or repurposing a roomy other bookworms. (Kids can log onto birdhouse or small shed biblionasium.com, a similar community and regitering on the site. for children.)

And if you’re a fan of subscription services—think Stitch Revisit the library Supporting indie Fix or Birchbox—consider the booktores is always worthy, but for an Book of the Month Club (tagendless feat of free reads, head to your line: “Read. Love. Repeat.”), local temple of literature, the public which is 92 years old but library. Even more intantly gratifying: thoroughly modern. It cot s Download the e-reader app Libby, about the price of a paperwhich lets you link multiple library back per month, and members get to selet from five recently published, smartly curated titles.

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Share Your Favorites

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This month, post a picture of a book you love with the hashtag #MarthaBookClub, and inspire others to do the same.

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SEPTEMBER 2018

Leap off the page . . . and into your community. Through an initiative called the NEA Big Read, the National

BIG DAYS

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Endowment for the Arts supports 75 groups across the country that implement community programs based on a shared book, such as t aging a show inspired by a novel, or hoting an author for a let ure. To apply for a grant, rally your township, school ditrit, library, or local nonprofit to come up with a book and corresponding projet, and fill out the application. (For a lit of book selet ions, along with discussion quetions, go to arts.gov/national-initiatives/ nea-big-read.)

Similarly, the Little Free Library helps individuals launch “at ion book clubs,” for which you selet titles that link to a communityservice projet. For a recent theme, “Everyday Heroes,” sugget ions included Farmer Will Allen and the Growing Table, by Jacqueline Briggs Martin; and The Stars Are Fire,

by Anita Shreve, along with projets such as planting a community garden and donating to the local food bank.

The current theme is “Come Together,” and the organization’s lit includes There, There,

by Tommy Orange, for adults; and The Harlem Charade,

by Natasha Tarpley, for kids.

Fall into fiction We love

WITH POTENTIAL

NURTURE LITTLE MINDS Begin at birth The mot critical years for brain development are from 0 to 3 years old. Reading aloud to children from infancy not only helps them develop language and early-literacy skills; it’s another kind of cuddle time that comforts them by engaging their minds and their imaginations. Recognizing this, in 1989 two pediatricians at Boton Medical Center launched Reach Out and Read, which provides books (like Margaret Wise Brown’s classic Goodnight Moon and John Steptoe’s Mufaro’s Beautiful Daughters) to dotors, who then give them to parents, t arting at newborns’ checkups, along with a prescription to read together. Today, the organization is nationwide and has given 7.2 million books to 4.7 million children. “Reach Out and Read used to tart at the 6-month visit,” says Leora Mogilner, an associate professor of pediatrics at the Icahn School of Medicine at Mount Sinai Hospital, in New York City, who has been involved with the program for more than 20 years. “As more and more research has come out about the impat

MARTHA STEWART LIVING

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© 2018 Kellogg NA Co.

biographies and historical tomes as much as the next autodidat. But novels— particularly literary fit ion, which delves deep into a charater’s thoughts and motivations—serve a unique purpose: They require us to think about what it’s like to be in someone else’s shoes.

“Reading novels exercises a part of your brain called the default-mode network, which

ARE RIPE

deteriorates in cases of Alzheimer’s disease and other mental-health disorders,” says John Hutton, M.D., an assitant professor at the Reading & Literacy Discovery Center of the Cincinnati Children’s Hospital. “That network is ativated when you use your imagination to bring a tory to life.” Additionally, a 2013 University of Toronto t udy showed that short-tory readers could be more creative and open-minded than participants who read nonfition essays. And researchers at the New School in New York City found that after reading literary fition, tudy participants scored higher on a tet that required them to infer other people’s mental tates than those who read pop fition or nonfition did. All of which points to the notion that empathy is a muscle you need to atively keep trong and flexible. Imagine how much kinder the world might be if everyone read fit ion.

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that a child’s early environment has on the brain and emotional development, we realized that we needed to tart sooner.”

Mogilner says the prat ice should evolve with your baby. “With infants, let them hold the book, chew on it,” she says. “Point things out, label things; that’s how children associate pit ures with words and learn vocabulary. Have toddlers choose the book—it’s a tool you can give them to have control over their environment. Ask quetions: Where is the dog, where is the cat? Use the book to generate conversation and foter curiosity— it could be a window into a world that children may not have access to.”

If you don’t have kids, or yours are grown up, make a difference by signing up to be a reader at select pediatric clinics, or collet ing books to donate to waiting rooms through Reach Out and Read. More great resources: Reading Partners and AARP Foundation’s Experience Corps both train volunteers to help tutor children with reading in schools.

BIG DAYS

Fill their world with books Whether they’re your own or borrowed from the library, their mere presence in the home can work wonders. A 2010 University of Nevada t udy showed that having a large colletion has a greater effet on the level of education a child will attain than whether her parents are rich or poor, university grads or high school dropouts. As few as 20 can make an impat, says t udy leader and professor Mariah Evans. Also, liten to familyfriendly audiobooks in the car, take kids to age-appropriate author readings, and continue reading aloud to older kids as a comforting ritual. In December, adopt the Icelandic Chrit mas tradition of Jólabókaflóð: giving family members books as presents.

But simplet of all, be the reader you want your children to be. Let them see you get as excited about turning a page as you are about turning on the TV, because “children who grow up in households where reading is modeled and valued are going to want to read as well,” says Hutton, who is also spokesdotor

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© 2018 Kellogg NA Co.

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SEPTEMBER 2018

for Read Aloud 15 Minutes, a campaign founded by Cincinnati-based pharmacit Candace Kendle.

Spread the word In cities across the country, the National Book Foundation is working to get books into the hands of low-income kids and families. Its Book Rich Environments initiative dit ributes free volumes, donated by publishers to public-housing authorities, who then give them out at housing units, libraries, and community centers so all children can lose themselves in a tory. And the foundation’s BookUp program hires authors to lead afterschool reading groups and bring middle-schoolers on field trips to libraries and tores, even giving them a tipend to fill up their own shelves at home. A donation of $100 will buy a semeter’s worth of books (about 12 titles) for a child’s personal colletion; go to nationalbook .org for more information.

“We’re not a literacy program per se,” says Lucas about BookUp. “We’re focusing on the access and the joy part. It’s about saying, ‘This is a beautiful objet that contains a tory that relates to me, and I know that I can find within the covers of a book more tories throughout my life that will teach me and delight me and carry me.’” And once that passion is ignited, she adds, it’s infectious. “Every reader brings more with her.”

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To enter a Roman and Williams– designed space, with its saturated hues, burnished surfaces, and vintage accents, is to drop into a world both dazzling and cozy—and to feel intantly cooler by association. Known for outfitting the Ace hotels in New York City and New Orleans, and the Freehand hotels in L.A., Chicago, and Miami, Standefer Alesch and her husband and partner, Stephen Alesch, got their tart creating sets for movies like The Age of Innocence and Practical Magic.

“Films can cat a sp ell on your imagination. I’m intereted in that in our work,” she says. Lat winter, the couple unveiled their mot personal projet yet: the Roman and Williams Guild, in Manhattan, a home-goods tore that includes a French café, La Mercerie; and a boutique from floral-design t ar Emily Thompson. Aromas from the kitchen mix with the sweet scent of fresh-cut blooms, and you can shop everything you see, right down to the plate serving your perfetly cooked omelet. As with all the firm’s dreamy detinations, there’s jut one drawback: You can’t linger forever.

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“Our home is full of smells and tastes. A shop seemed unnatural without food or flowers, so we added a ‘garden’ [the flower shop] and the French café.”

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2 | Roman and Williams Guild “We select things we love by makers around the world who are expressing their skills and creativity through incredible techniques.” rwguild .com.

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6 | Ippodo Gokujo Hojicha “Depending on how tired I am, I’ll drink a cup of this roasted green tea or black coffee.” $5 for 60 g, ippodotea.co.jp/en.

7 | The Invention of Nature,

by Andrea Wulf “It’s my favorite book; I keep it on my nightstand.”

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8 | T. Le Clerc lipstick “My signature colors are Rose Devine [#42] for daytime, and the bolder Rouge Vibrant [#37] for night.” $25 each, beauty habitat.com.

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I grow a meadow of these flowers in Montauk. I love how they are still blooming in September.” $3 for 90 seeds, selectseeds.com.

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Making the Switch: Carl transitioned to the food pretty easily. There was a slight adjustment in his feeding schedule, having to alternate formulas each week, but he had no trouble taking to it.

Making the Switch: I anticipated some stomach sensitivity, but he had no problem making the switch to Pro Plan SIMPLY FIT. Normally an all-day picker, he started to eat everything in the bowl once we started on this system.

Progress Report: There is definitely a noticeable uptick in energy. As he’s lost weight, playtime has been more fun.

Losing one or two pounds is significant for a cat—he actually has a waist now!

In It Together: We love the SIMPLY FIT Weight Loss System.

I feel good knowing that I’m not depriving Carl of food, while helping him maintain a healthy weight as he ages.

Purina provided the magazine team members with Pro Plan Simply Fit food during the six-month challenge

Learn how to assess your pet’s conditon and get the tools and answers you need to get them started on their weight loss journey at

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Progress Report: So far, he’s lost three pounds (15 for me)!

We work hard to ensure that we get in our daily walks.

It Takes a Village: Being part of the SIMPLY FIT Facebook group provides such great support. There’s comfort in seeing other families that face similar issues, and we love all the suggestions.

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Purina trademarks are owned by Société des Produits Nestlé S.A. Any other marks are property of their respective owners.

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T O S U P P O R T D I G E S T I V E H E A LT H

HEA

why sinking into a low runner’s lunge always makes you sigh “ahhh” with relief. Our hips and backs are feeling tighter than ever, thanks to our largely sedentary work lives. You may already know that prolonged sitting—aka “the new smoking”—is linked to a higher risk of cardiovascular disease, diabetes, and cancer. Yet increasingly, health experts are pointing out another harmful consequence that’s been hiding in plain sight as we type and teleconference the day away: the serious havoc sitting wreaks on the spine and the chain of muscles that supports it. Lower-back pain is now the leading cause of disability worldwide, per a report published this pat March in the British journal The Lancet.

It affet s 540 million people in the world at any given time. In the U.S., where we spend about 10 hours a day seated on average, 80 percent of us will experience it at leat once in our lives—and being desk- (or car-, or sofa-) bound is a key risk fator.

Long-term parking, so to speak, causes lower-back pain by up s et t i n g t he nor m a l, healthy funt ion of a few major muscle groups. The main problem is poor posture: We tend to slouch while we sit, and cashew-curling the upper body trains back, neck, and shoulder muscles. (The weight of the head, 10 to 12 pounds, drooping down toward our phones and computer screens exacerbates this further.) Sitting too much also causes our abdominal and gluteal muscles—vital to bracing

Back on Track A twinge between the shoulder blades, a knot above your hip. The culprit for these aches isn’t always a sudden injury—in fact, it’s often something we do every day: sit, and sit, and sit some more. Here’s how to shift your habits to support the muscles that protect your spine— and prevent future pain, too.

PHOTOGRAPH BY THE MORRISONS TEXT BY LOUISA KAMPS

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GOOD LIVING HEALTH

RESPECT YOUR S-CURVE Many of us were taught that good pot ure, whether we’re tanding or sitting, means tucking our pelvis under to make the lower back perfet ly flat. But this clenched position pushes the lumbar spine too far back and out of alignment, leading to shoulder rounding and lower-back pain. A healthy spine has two gentle inward curves—one behind the neck, the other right below the wait—to keep its vertebrae t acked naturally and the upper body’s weight distributed evenly along its length, says Joan Vernikos, Ph.D., a former diretor of NASA Space Life Sciences and author of Sitting Kills, Moving Heals (Quill Driver Books, 2011).

To maintain this silhouette, you need to sit corret ly: with your chin neutral and level, ears over shoulders, shoulders over hips, chet slightly lifted, and feet flat on the floor. Typing on a keyboard? Be sure that your arms are bent at a 90-degree angle, your writ s are supported, and the center of your computer screen is positioned jut below eye level.

(If you use a laptop, put it on a tack of books, and type on a separate keyboard. Many neck-cricked people pratically weep with happiness after making this quick and simple modification.)

Then pay attention to times when your natural support sytem might need reinforcements. For many of us, that means the afternoon. Spinal disks absorb fluid when we lie flat to sleep, increasing the space between them. But gravity gradually squeezes that fluid back out of the disks and into the bloodt ream over the course of the day, potentially causing pressure and pain—and tempting us to slouch. A smart way to check

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in on your sitting pot ure is to pit ure three lines across your pelvis, waist, and shoulders, suggests Nancy Whitman, a certified licensed massage therapit at the Kripalu Center for Yoga & Health, in Stockbridge, Massachusetts. When you find that those lines are no longer parallel to one another (one may have shifted forward because you’ve leaned over to read, or gone lopsided when you crossed your legs), make an adjut ment to corret that.

Adding a bolter—like a lumbar pillow, a rolled-up sweater, or even a partially inflated beach ball—behind your lower back, whether you’re at work or in the car, can help you maintain your alignment and relieve stress by supporting your spine’s natural contours.

Get to the Core Never loved sit-ups?

Hallelujah—you can skip them: The University of Waterloo’s Stuart McGill has found that the repeated flexing motion can cause spinal disks to bulge and press painfully on nerves. He suggests these three safe, easy exercises instead. One rep equals one 10-second hold.

THE CURL-UP Lie on the floor,

with one knee bent and the other extended. Nestle your palms beneath your lower back. Brace your abs, then lift your head, neck, and shoulders slightly off the ground (about an inch).

Do five reps, then three, then one on each side, resting in between.

GET UP, STAND UP Every little bit helps. Vernikos has found that doing so jut once every half hour is enough to prevent muscle-wat ing spinal-disk compression and other harmful effets of being t uck in one spot. Getting off your duff—if only for a few seconds—also recalibrates the balance-controlling sytem in your inner ears, helping you maintain healthy pot ure and coordination. (This is beneficial for us no matter how old we are, but it can become increasingly vital as we age in helping to reduce the risk of falls and other injuries.) “It’s an extremely important sytem and needs to be contantly tuned,” says Vernikos. Ideally, you should aim for a total of two hours of off-chair time every workday to tart, and gradually build up to four, per the 2015

THE SIDE BRIDGE Lie on your

left side, with your left elbow under you and your knees bent. Slowly lift up into a modified plank pose. Do up to six reps per side, then four, then two, then one, resting between sides. For a challenge, move into a full side plank with the top foot in front (not stacked) and your arm and legs extended.

THE BIRD DOG Get on all

fours. Raise one arm and the opposite leg. Do four reps per side, then three, two, and one. For a challenge, draw squares: Move your raised hand and foot away from the midline, down toward the floor, back to the midline, then back up.

ILLUSTR ATIONS BY BROWN BIRD DESIGN; EXERCISES ADAPTED FROM BACK MECHANIC, BY STUART M C GILL, PH.D. (BACKFITPRO INC., 2015)

the back and powering a wide, trong t ride, respectively—to grow weak with disuse, so that when we do bend down to lift a box or tie a shoelace, or hop up to grab a book, undue tension gets transferred to our spine, increasing the risk of disk injury and muscle spasms. Finally, chronic immobility shortens our tability-controlling hip-flexor muscles, including the psoas majors (we have two, one on each side), which run over the pelvis, connet ing our thighs to our spine. Short, tight psoas muscles tug painfully on the lower back, and the resulting backache triggers more psoas tightness. And a vicious cycle ensues.

The bottom line? “When many of us sit for too long, that cumulative tress can become a perfet torm,” says Stuart McGill, Ph.D., a professor emeritus of spine biomechanics at the University of Waterloo, in Ontario, and author of Back Mechanic (Backfitpro Inc., 2015).

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GOOD LIVING HEALTH

The fear of speaking keeps many people from being heard.

recommendation of British researchers who analyzed a wide body of research on the health impats of sedentary behavior.

To accomplish this, they sugget tanding-based work (consider nonseated meetings); adjutable sit-tand desks that let you alternate positions as needed (every Apple employee now has one); and ative breaks.

While you’re up and walking, take big, t rong t rides to relieve the pressure that sitting causes. When you move at a decent clip, with arms swinging—like you “mean business,” McGill says—muscles kick in to keep your pelvis table and at elatically, “unloading” weight from your spine. To help get sleepy glutes firing so they can power your legs properly, think of scraping gum off the bottom of your shoe as you lift your back leg, advises Julie Erickson, owner of Endurance Pilates and Yoga, in Boton: “Glutes are super-lazy, but when we consciously ativate them like that, they’re very good at lifting and extending the hip.”

If you stutter or know someone who does, visit us online or call for help and information.

EXERCISE WITH INTENT It’s time to let go of the “no pain, no gain” philosophy. There’s no need to heap on weight plates or push yourself to exhaution at the gym. “Quality over quantity” is a much better mantra when you’re working out to relieve or prevent back pain. If you’re already achy, or have had issues in the pat, firt get the green light from a dotor or physical therapit. Then tart conservatively, with basic coret rength-building exercises that work your glutes, quads, and abdominal muscles sym-

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metrically, says Jill Thein-Nissenbaum, an associate professor of physical therapy at the University of Wisconsin–Madison.

Think squats, bridges, planks, and wall sits. Ditributing weight and movement evenly across your core, as these activities do, helps ensure that your back never takes on a heavier load than it can handle, or twits in a way that could tweak it. Begin by doing a number of sets that leave you feeling challenged but in control. When your lat set feels as easy as your firt, you’ll know you’re ready to add more sets or weight, or to try something more challenging.

Attention to technique really pays off, too. McGill’s research shows that when people practice exercises with flawless form, rather than jut grunting through them, they learn to move and maintain better posture during all of their daily activities, including sitting, which reduces their risk of back injury. That’s because their spinal-cord neurons encode healthy firing patterns in their muscles with every rep, creating indelible muscle memories. In other words, eventually your body will remember how to sit, stand, and move around without triggering back pain on its own.

The sooner you tart training it, the better.

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A League of Their Own We all have a good-enough moisturizer and a go-to mascara, but these 31 picks are next-level fantastic. They’re the unsung (until now) heroes that hair, makeup, and skin-care pros always reach for, and they deserve premier spots in your bathroom. Upgrade, and enjoy.

TEXT BY MELISSA MILRAD GOLDSTEIN

1. EVERY-LASH CURLER

“The Charlotte Tilbury Life Changing Eyelash Curler is wider than other crimpers, making it vastly easier to catch those tiny outer hairs,” says Stephen Sollitto, a Los Angeles–based makeup artist. ($22, charlottetilbury.com.)

2. HAND HERO

“When sun spots set in, it’s pigmentbusting retinol to the rescue,” says MSL beauty director Melissa Milrad Goldstein. “I was blown away by how quickly—one month!— Beauty Pie Super Retinol AntiAging Hand Treatment faded my brown splotches.” ($7 for Beauty Pie members, $50 for non-members; beautypie.com.)

Cuyana leather travel case, in Blush, $110 for a 2-piece set, cuyana.com.

3. SMARTER HAIR CINCHERS

“I’m really into the new rose-gold bobby pins, bun twists [shown], and hair clips from Kitsch,” says Ashley Streicher, a hairstylist and co-owner of Striiike Beverly Hills salon. “The entire line is inexpensive and well-made—and so very chic, too.” (From $5 each, mykitsch.com.)

4. OIL FOR ALL

“True Botanicals Clear Pure Radiance Oil is the best pre-makeup skin hydrator for any skin type, but especially for people who tend to break out,” says Katey Denno, a New York–based makeup artist and green-beauty expert. “It keeps fine lines in check and acne under control. I use it on every client, and on myself.” ($110, trubotanicals.com.)

5. MASTER DETANGLER

2

“Nothing pains me more than watching a client rip through her hair with a comb or regular brush,” says Los Angeles–based hairstylist Mark Townsend. “The Wet Brush Naturals Light Wood Brush detangles wet or dry hair; start a few inches from the bottom, and work your way up.” ($13, thewetbrush.com.)

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3 5

6

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PHOTOGRAPHS BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

6. MASCARA MARVEL

“You can keep your overly dramatic formulas,” says Milrad Goldstein.

“I prefer a wet consistency that combs through and coats every last lash for a full, fluttery effect.

For everyday wear, L’Oréal Paris Voluminous Lash Paradise Washable Mascara delivers.” ($10, lorealparisusa.com.)

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MAKEUP MUST-HAVES SUPERNATURAL COLOR

PRETTY IN A PINCH

“Kosås creator Sheena Yaitanes went back to art school to tudy color, and she deeply undertands the nuances of lip and cheek hues,” says Denno. “Her correponding blush and highlighter shades melt into skin to create a fresh, natural flush.”

(Kosås Color & Light: Creme, $34, kosascosmetics.com.)

“Universal-lip-gloss alert! Burt’s Bees Tinted Lip Oil in Rustling Rose is an earthy tone that feels divine on lips and looks truly great on everyone,” says Stern. Martha also loves the company’s Nourishing Mascara. ($9 and $13, burtsbees.com.)

DARK-CIRCLE ERASER

“Chantecaille Le Camouflage Stylo Anti-Fatigue Corrector Pen has gorgeous, buildable coverage that wears really well and doesn’t settle into fine lines,” says Molly Stern, a Los Angeles–based makeup artist. ($52, chantecaille.com.)

BETTER BRUSH

SUN-KISSED COLOR

“I love the supersoft, easy-to-clean bristles of the retractable Chanel Kabuki Brush for touching up blush, powder, or bronzer,” says Manhattan dermatologist Amy Wechsler. “It’s always in my purse.” ($70, chanel.com.)

“The W3LL People Bio Bronzer Stick has the right balance of warm and cool tones,” says Jenny Patinkin, a Chicagobased makeup artist and author of Lazy Perfection (Running Press, 2017). “Use it as bronzer, or blend it into the hollows of your cheeks for contour.” ($24, w3llpeople.com.)

ENDURING EYE DEFINERS

“Jillian Dempsey Khol Eyeliner is a soft, waterproof pencil that glides over the inner rim of the eye without pulling or tugging, smudges easily for a smoky look, and stays put,” Stern says. ($20, jilliandempsey .com.) Martha raves about Revlon Colorstay Skinny Liquid Liner: “It goes on smoothly and stays on well.” ($6, revlon.com.)

($54, iliabeauty.com.)

SUBTLEST SHEEN

“Laura Mercier Caviar Stick Eye Colour in Moonlight looks great on every woman,” says Sollitto. “Run the shimmery metallic along the entire eyelid, or in the inner corner of the eyes to add a beautiful reflection.” ($29, lauramercier.com.)

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SEPTEMBER 2018

PETER ARDITO (CHANEL, W3LL PEOPLE, DEMPSEY, MERCIER)

COMPLEXION PERFECTOR

“With Ilia’s new True Skin Serum Foundation formula, natural beauty takes a turn for the excellent,” says Denno. “Eight years in the making, it nurtures skin with soothing aloe and rose-hip, jojoba, and marula oils, delivering a silky, luminous finish that mimics your natural complexion, only better.”

“Even more choices?

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GOOD LIVING BEAUTY

SKIN SAVERS

IMPROVED EYE CREAM

“When you don’t get eight hours of quality zzz’s, your eyes tell the tale,” says Milrad Goldtein. “The new Etée Lauder Advanced Night Repair Eye Supercharged Complex Synchronized Recovery contains retorative algae extract s and darkcircle-eradicating yeat extract—it’s a good night’s sleep in a bottle.”

COLD COMFORT

SERIOUS SPF

WINNING WASH

“Elta MD UV Clear is a light, zinc-based sunblock that doesn’t break people out,” says Cybele Fishman, a Manhattan integrative dermatologist. “Plus, the vitamin B3, aka niacinamide, is good for calming down rosacea and lightening sun spots.” ($33, eltamd.com.)

“The blend of olive and rosemary-leaf oils in DHC Deep Cleansing Oil easily and effectively removes makeup and impurities, then rinses off quickly, leaving skin hydrated,” says Heidi Waldorf, a cosmetic dermatologist in Nanuet, New York. ($14, dhccare.com.)

($62, esteelauder.com.)

“When you need to quickly deflate stressed, tired eyes, Skyn Iceland Hydro Cool Firming Eye Gel Masks are up to the task,” says Waldorf. ($15 for 4 pairs, skyniceland.com.)

DO-IT-ALL MASK

“SkinBetter Science Detoxifying Scrub Mask is a multitasker for busy women,” says Doris Day, a Manhattan dermatologist and author of Beyond Beautiful (Center Street, 2018). “It has biodegradable jojoba beads to exfoliate, clay to absorb sebum, and calming ingredients to soothe.” ($55, skinbetter.com.)

OVERNIGHT SENSATION

SMOOTH SWEEP

“I’m obsessed with Ren AHA Smart Renewal Body Serum with lactic acid, because it exfoliates, hydrates, and nourishes, all in one step,” says Patinkin. ($42, renskincare.com.)

HAIR HELPERS

64

HEAT SHIELD

TEXTURE TAMER

ROOT RESCUE

FAST FIX

STRAND REVIVER

TIES THAT BIND

“Leonor Greyl Condition Naturelle gives fine hair mild, volumizing hold,” says New York City–based hairstylist Peter Butler. “It’s magical for women who need a little lift.” ($38, leonor greyl-usa.com.)

“I recently reignited my love affair with Bumble and Bumble Brilliantine,” Butler says. “It disappears into medium to thick strands, leaving shine and slept-in separation behind.” ($24, bumble andbumble.com.)

“To cover large patches of hair regrowth or grays, I use Rita Hazan Root Concealer Touch-Up Spray,” says Butler. “It's transferand waterproof, and comes in five shades.” ($25, ritahazan.com.)

“A nickel-size amount of Virtue Perfect Ending Split End Serum on damp tresses resurrects hair from the dead and gives amazing shine,” says Townsend. ($20, virtuelabs.com.)

“Dove Unscented Dry Shampoo is a game changer,” says Townsend. “You get oil absorption, volume, and texture, and it won’t fight with your perfume for attention.” ($5, dove.com.)

“Sephora Collection clear Snag-Free Hair Elastics keep ponytails super-tight,” says Townsend.

“I double up: The first one secures hair, and the second lifts and holds it in place.” ($4, sephora.com.)

SEPTEMBER 2018

PETER ARDITO (ELTA, ISDIN, REN, SK YN ICEL AND, HAIR HELPERS)

ACE ANTIOXIDANTS

“Each travel-friendly vial of Isdin Flavo-C Ultraglican Ampoule has two days’ worth of vitamin C and proteoglycans, which kick-start hyaluronic-acid pro duction for brighter, more moisturized skin,” says Waldorf. ($102 for 30, isdin.com.)

“Neova DNA Total Repair contains enzymes that have been demonstrated to repair DNA mutations caused by UV radiation that lead to skin cancer,” says Elizabeth Hale, a Manhattan dermatologist and cofounder of CompleteSkinMD. “It’s one of the few things we can apply to mitigate and reverse the signs of sun damage.” ($99, neova.com.)

GOOD LIVING

Ask Martha

I’m prepping for the cooler days ahead.

How can I get my old cashmere sweaters to look like new?

—Margaret Austin, Richmond, Va.

68

SEPTEMBER 2018

CASHMERE HAND-WASHING HOW-TO 1. SWISH & SOAK Fill a tub with tepid water and a few drops of liquid detergent (mild dish soap is fine). Submerge the garment and swirl it around, then let it soak for 10 minutes.

2. RINSE IT CLEAN Gently ball up the sweater; empty the basin and refill it with clean water.

Don’t wring, twist, or hold the fabric under the faucet, which

will distort its shape.

Gently swoosh it around instead, squeezing slightly between rinses. Drain, refill, and repeat until there are no more bubbles.

3. ROLL IT OUT Lay it down on one end of a large, dry white (to prevent color transfer) bath towel on a flat surface.

Fold the towel in half to cover the sweater,

then roll carefully from the creased side, pressing and squeezing out water as you go.

4. DRY IT RIGHT Place the sweater on a dry towel on a flat surface, or on a mesh drying rack; make sure it’s in a place with good air circulation.

It will retain its shape as it dries, so square off the shoulders and hems, and keep the sleeves parallel to the body, coaxing

the sweater back to its prewash measurements.

5. STEAM & STOW Smooth out fine wrinkles by steaming the sweater or lightly ironing it using the wool or steam setting.

Store it folded, not on a hanger, which will stretch it out.

TONGRO IMAGES INC./GET T Y IMAGES

Firt, do a bit of detailing.

Remove fine bumps by lightly brushing the garment with a fabric comb (we like the D-Fuzz-It; $10.50, amazon .com), or gently snipping off pills with a small, sharp pair of scissors. Then wash each sweater in lukewarm water, as heat can cause shrinkage.

Because cashmere is extrasensitive when wet, always hand-wash it; in a machine, the fibers can tretch and warp permanently. And to maintain the size, faten any buttons, and note the measurements before you begin to reference when drying.

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Treat your pet’s dishes like your own and wash them daily, says Purina veterinarian Kurt Venator. Otherwise, a germy film can develop. Stainless steel bowls are ideal: They’re durable, nonporous, and a cinch to clean.

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MICHAEL MUNDY

Elevating his food and water bowls can offer relief to a pooch who has arthritis or back pain; it eliminates the pressure that stooping puts on the neck, spine, joints, and muscles.

(Jut check with your vet to ensure Lucky doesn’t have a GI issue this could aggravate.) Our DIY feeding tation cleverly repurposes a cutom-painted tair tread and wall-bracket kit.

To determine the appropriate shelf height for your dog, measure the ditance from the floor to the spot where his legs meet his chet. He’ll like having ready access to his dinner— and you’ll love how it tops spills and keeps kibble from scattering everywhere. For the how-to, see page 121.

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What are some fast, inexpensive fixes for my drab rental kitchen?

SETTLE FOR

51% REAL CHEESE.

—Annie Adams, McKownville, N.Y.

You can instantly upgrade your cabin ets by embracing open shelving—and by that we mean simply removing the doors. Eyes will be drawn to your dishes, and you won’t need to repaint anything when you move. (Just tape the hardware to the doors so it doesn’t get lost, then stash them all in a closet.)

Next, cover worn spots on the countertop with a butcherblock cutting board.

It will hide imperfections handsomely, and is also an investment you can take with you when you go.

Finally, improve the lighting—rentals often feature cheap switch plates and fixtures.

Replace plain domes and plates with new covers you love, and swap out basic bulbs for high-quality LEDs or CFLs. Store the old ones safely, so you can put them back on when you move out—and get back your full security deposit.

The best food doesn’t start with Pasteurized Process Cheese Food.

It’s only required to contain 51% real cheese. And taste buds definitely aren’t getting excited for that.

Fritillaria meleagris

| GARDENING TIP |

First Dibs on Fall While it’s not quite bulb season yet, unusual varieties, such as heirloom tulips and certain fritillaries, tend to sell out early and quickly—so it’s a good idea to prepurchase them now. Our features and garden editor, Melissa Ozawa, recommends the retailers brentandbeckysbulbs.com, johnscheepers.com, and oldhousegardens .com. All will ship at the right planting time no matter when you order.

LET US HELP YOU! E-mail your questions to askmartha@marthastewart .com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

72

SEPTEMBER 2018

FROM LEF T: PETER ARDITO; SUE ATKINSON/GET T Y IMAGES

NEVER

GOOD LIVING

REAL CHEESE PEOPLE

®

KNOW THE DIFFERENCE

100% REAL, NATURAL CHEESE MAKES.

51% vs. 100% While Pasteurized Process Cheese Food is only required to contain 51% real cheese, Sargento® Slices are always 100% real, natural cheese. A grilled cheese can’t be its best when it’s made with anything less. © 2018 Sargento Foods Inc.

Everyday FOOD

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY AYESHA PATEL; LOUIS GRUBER CER AMICS PL ATE, LOUISGRUBER.COM

COOK, NOURISH, ENJOY

This cream-free soup gets its richness from a butter-and-flour roux. Serve it with basil leaves, freshly ground pepper, and a swirl of olive oil.

| PERFECTING . . . |

The Dynamic Duo Crisp, golden bread; melted cheese; and a velvety tomato-basil side—talk about a great meal. To make this classic really sing, the secret formula is a good spread of butter and mayo, cheddar and American inside, low heat, and our transcendent soup recipe.

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

PHOTOGRAPHS BY SIDNEY BENSIMON

MARTHA STEWART LIVING

75

EVERYDAY FOOD •

Grocery List

Sourdough sandwich bread, like Pullman

Unsalted butter, room temperature • Mayonnaise

•

• •

Cheddar cheese Sliced American cheese

1

2

3

Put the Spread on Bread

Add the Cheeses

Press and Flip

Heat a large skillet, preferably cat iron, over medium. Meanwhile, shred cheddar; flip over bread on work surface (so it’s plain-side up). Place 1½ slices American cheese on half of slices, and ¼ cup cheddar on remaining 4. Carefully sandwich together.

Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking.

Cook, flipping halfway, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes.

Serve immediately.

To make 4 servings, arrange 8 slices of bread in a single layer on a clean work surface. Stir together 3 tablespoons each softened butter (for flavor) and mayonnaise (for crunch).

Spread mixture evenly onto one side of every slice.

Creamy Tomato Soup Heat 2 tablespoons each unsalted butter and extra-virgin olive oil in a saucepan over medium-high.

Add 2 cups chopped onion; 3 smashed and peeled garlic cloves, and 2 teaspoons kosher salt.

Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in 2 tablespoons allpurpose flour; cook 1 minute. Add a 28ounce can of whole peeled tomatoes in juice, 2 cups lowsodium chicken or vegetable broth, and 2 basil sprigs.

Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes break down, about 20 minutes. Discard basil; let cool slightly. Purée in a blender until smooth; season with salt and pepper.

To serve, rewarm and top with basil leaves and a drizzle of oil.

TWO MORE IDEAS FOR GRILLED CHEESE GO WITH GRUYÈRE . . .

2. Grilled Taleggio With Tomato and Basil

1. Grilled Gruyère With Onion Jam on Rye Follow step 1 above, but on 8 slices of seeded rye bread.

In step 2, spread 3 teaspoons Dijon mustard evenly onto 4 slices, and ¼ cup onion jam or chutney onto the other 4 slices; then top evenly with 2 cups shredded Gruyère.

Cover sandwiches; cook per instructions in step 3.

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SEPTEMBER 2018

. . . OR TRY TALEGGIO

Spread butter-mayonnaise mixture on 8 slices of country white bread. Flip over 4 slices; divide 6 ounces thinly sliced Taleggio among them. Top each with a ¼ -inch-thick large heirloom or beefsteak tomato slice; season generously with kosher salt and freshly ground pepper.

Place 2 large basil leaves on top of each. Cover sandwiches and cook per instructions in step 3.

EVERYDAY

ROLLED OATS

A Made-Better Main

Created by steaming and pressing whole grains into flaky pieces, this variety softens up swiftly into a creamy dish.

(For our no-cook overnight-oats recipe, visit marthastewart.com/ overnightoats.) Quickcooking and instant options are pressed even thinner. The latter may have a gram or two less fiber, but it’s ready in under five.

Oat-Breaded Chicken Cutlets Swap oats in for breadcrumbs to help reach your daily three servings of whole grains; meeting this quota can reduce the risk of heart disease by up to 26 percent.

| HEALTHY APPETITE |

A VOTE FOR OATS For a nutritious way to fuel—and fill—up, go with this grain.

One serving (just a half-cup of the dry rolled kind) contains up to 15 percent of your daily iber and nearly as much protein as an egg. Enjoy them after breakfast, too, with these ideas.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

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SEPTEMBER 2018

ACTIVE/TOTAL TIME:

30 MIN. | SERVES: 4

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY AYESHA PATEL

STEEL-CUT OATS

They have the same mild, nutty flavor of rolled oats, but are denser, packing the same health punch into a quarter-cup, which is half the serving size of their flaky friends. They also cook more slowly (about 25 minutes for oatmeal) and retain their shape for a chewier bite.

Pulse ½ cup rolled oats in a food processor until finely ground. Add ¼ cup grated Grana Padano, 2 tablesp oons chopped flat-leaf parsley, ¼ teaspoon each kosher salt and freshly ground pepper, and ¼ cup more rolled oats.

Pulse jut to combine. Transfer mixture to a shallow bowl. Remove tenders from 4 boneless, skinless chicken breasts (1 pound total); reserve for another use. Pound chicken to a ½-inch thickness. Coat with 1 tablesp oon extra-virgin olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.

Heat 2 tablesp oons oil in a medium nont ick skillet over medium-high.

When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack.

Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with lightly dressed salad greens.

EVER FOO

A Good-for-You Treat

Oat-and-Spelt Shortbread Sure, you’ve had oatmeal in a sweet, but these cookies also contain spelt flour, which has protein and fiber to help stabilize blood sugar. A dark-chocolate coating adds antiinflammatory flavonoids.

Whisk together 1¼ cups pelt flour, 1 cup rolled oats, and ½ teasp oon kosher salt. Beat 1 t ick room-temperature unsalted butter with ½ cup natural cane sugar on high speed until fluffy, about 3 minutes. Add 1 large egg and 1 teaspoon pure vanilla extract; beat to combine. Reduce sp eed to low; add flour mixture to combine.

Gather dough in plat ic wrap; form into a retangular disk and refrigerate until firm, at leat 1 hour and up to 1 day. Preheat oven to 325°. On a floured surface, roll out dough to a scant ½-inch thickness; cut into 2-inch squares.

Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely. Melt 4 ounces bittersweet chocolate.

Dip each cookie diagonally in chocolate; sprinkle with fl aky sea salt, if desired. Refrigerate on parchment-lined sheets until jut set.

25 MIN. | TOTAL TIME: 3 HR. 15 MIN. 16 COOKIES

ACTIVE TIME: MAKES:

A Heart-Healthy Side

Roasted Carrots With Oat Dukkah

CRUNCH TIME

A half-cup serving of carrots delivers nearly a day’s worth of beta-carotene. Top them with our oat-filled riff on dukkah, a crumbly Egyptian topping usually made with spiced nuts and seeds. The grain’s soluble fiber can help prevent coronary heart disease.

Dukkah is traditionally served with olive oil as a dip for crudités.

(You dunk the vegetables in the oil first to help the mixture adhere.)

But it can also give a spicy kick to eggs, avocado toast, grain bowls, and salads.

Preheat oven to 300°. Whisk together 1 egg white, 2 tablespoons extra-virgin olive oil, and 1½ teaspoons honey. Stir in ¾ cup rolled oats; ¼ cup each shelled pitachios and sesame seeds; 2 teaspoons each coriander, cumin, and fennel seeds; ½ teaspoon kosher salt; and ¼ teaspoon freshly ground pepper until combined. Spread mixture on a rimmed baking sheet in an even layer. Bake, t irring occasionally, until crisp and golden, 20 to 25 minutes. Let cool completely; coarsely chop by hand or pulse briefly in a food processor. (Dukkah can be tored in an airtight container up to 1 week.) Increase oven heat to 450°. Drizzle 2 pounds peeled carrots (halved, if thick) with oil. Season with salt. Roat in a single layer, flipping once, until tender and beginning to brown, 20 to 25 minutes. Sprinkle generously with dukkah; serve.

ACTIVE TIME:

80

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

SEPTEMBER 2018

Martha Stewart Living™ and the Martha Stewart Circle Logo™ are trademarks of Martha Stewart Living Omnimedia, Inc. © 2018 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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FOR A LIFETIME Martha brings you kitchens guaranteed to last, with more than 75 beautiful style and finish combinations.

SHOWN: MARTHA STEWART LIVING™ OVERBROOK PURESTYLE IN FEATHER GRAY MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. | SCHEDULE A FREE APPOINTMENT IN STORE. | MARTHASTEWARTKITCHENS.COM

EVERYDAY FOO

Three-Layer Pound Cake It’s delicious the day of—or wrap slices individually in plastic and freeze in bags for up to three months.

2 sticks plus 2 tablespoons unsalted butter, room temperature, cut into pieces, plus more for pan 3 large eggs, room temperature, whisked

⅓ cup whole milk, room temperature 2

teaspoons pure vanilla extract

1 cup plus 2 tablespoons sugar 1¾ cups unbleached allpurpose flour 1¼ teaspoons baking powder 1 teaspoon kosher salt 3 tablespoons Dutch-process cocoa powder 4 ounces semisweet chocolate, melted and cooled

| SWEETS |

Triple Play One slice in, and this tiered pound cake proves it’s anything but vanilla. A rich chocolate base, lighter cocoa center, and buttery top make it far more gratifying than the mere sum of its parts.

TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY

2. In another large bowl, whisk 2 tablespoons cocoa into chocolate.

Stir in 1½ cups batter. Spoon into prepared pan, smoothing top with a small offset spatula. Whisk remaining 1 tablesp oon cocoa into another 1½ cups batter in bowl; spoon over dark-chocolate layer and smooth top. Spoon in remaining batter; smooth top.

3. Bake until a teter inserted in center comes out clean, about 1 hour, 30 minutes (if top is browning too quickly, tent with foil). Let cool in pan 15 minutes.

Turn out onto a wire rack and let cool completely, about 2 hours.

ACTIVE TIME:

25 MIN.

TOTAL TIME : 1 HR. 55 MIN., PLUS COOLING SERVES:

82

SEPTEMBER 2018

8 TO 10

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY AYESHA PATEL

Melted chocolate and cocoa powder turn a batch of vanilla batter into a graphic dessert that bakes all together.

1. Preheat oven to 325°. Butter a 9-by-5-inch loaf pan. In a large bowl, whisk together eggs, milk, and vanilla. In another bowl, beat together sugar, flour, baking powder, and salt on low sp eed. Continue beating while adding butter until mixture is crumbly. Add half of milk mixture; beat on medium-high until fluffy, 1 minute. Add remaining milk mixture and beat until incorporated, about 30 seconds.

| WHAT’S FOR DINNER? |

PLANT-POWERED Glorious late-summer vegetables give fresh meaning to mealtime: Jazz up a frittata with blistered green beans and corn, heap zucchini ribbons on a caramelized-onion pizza, or inish grilled eggplant with mozzarella and a fast tomato sauce. No one will ever miss the meat.

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR Juicy cherry tomatoes dressed in olive oil, vinegar, and chopped parsley make colorful companions to this frittata.

84

SEPTEMBER 2018

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY AYESHA PATEL

EVERYDAY FOO

Vegetarian Gumbo

Grilled-Eggplant Parmesan

Blistered Green-Bean and Corn Frittata

Zucchini and Caramelized-Onion Pizza

Vegetarian Gumbo

Grilled-Eggplant Parmesan

2 tablespoons safflower oil

4 medium tomatoes (1½ pounds total), halved

2 tablespoons unbleached all-purpose flour

1 shallot, halved lengthwise

1 small onion, cut into ¼-inch pieces (1½ cups) 2 celery stalks, cut into ¼-inch pieces (1 cup) 1 orange or red bell pepper, cut into ½-inch pieces (1 cup) Kosher salt 1 can (14 ounces) diced tomatoes, drained 1½ teaspoons Creole seasoning, such as Tony Chachere’s 4 cups vegetable broth 8 ounces okra, cut into ¼-inch rounds (2 cups) 1 yellow squash, quartered lengthwise and chopped (2 cups) 1 can (14 ounces) black-eyed peas, rinsed and drained Steamed white rice and sliced scallions, for serving

In a medium pot, whisk together oil and flour to combine. Cook over medium heat, whisking frequently, until mixture is the color of butterscotch, about 10 minutes. Add onion, celery, and bell pepper. Season with salt and cook, stirring, until vegetables soften, about 8 minutes. Add tomatoes and Creole seasoning; cook until fragrant, 1 to 2 minutes more. Stir in broth, okra, squash, and peas.

Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

Serve over rice, sprinkled with scallions.

Kosher salt and freshly ground pepper 2 large eggplants (2 pounds total), cut lengthwise into 1-inch planks 1 pound fresh salted mozzarella, sliced into ¼-inch rounds

¼ cup thinly sliced fresh basil leaves 1 loaf rustic bread, such as ciabatta, for serving

1. Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board.

When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.

2. Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side.

Transfer to a plate.

3. Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.

ACTIVE TIME:

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

25 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

Blistered Green-Bean and Corn Frittata 8 large eggs Kosher salt and freshly ground pepper

Zucchini and Caramelized-Onion Pizza 5 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced (3 cups)

3 tablespoons extra-virgin olive oil

2 cloves garlic, thinly sliced (1 tablespoon)

8 ounces green beans, cut into 1-inch pieces (2 cups)

1 pound store-bought pizza dough, room temperature

1 shallot, thinly sliced ( ⅓ cup)

1 medium zucchini, thinly shaved lengthwise with a vegetable peeler or mandoline (3½ cups)

1 cup fresh corn kernels (from 1 large ear) 1 pint cherry tomatoes, halved (2 cups) 2 tablespoons red-wine vinegar 2 tablespoons chopped flat-leaf parsley

1. Preheat broiler, with a rack in upper third. Beat eggs with

½ teaspoon salt and ¼ teaspoon pepper until combined.

Kosher salt and freshly ground pepper 4 ounces feta, crumbled (1 cup)

½ cup pitted Kalamata olives, halved ½ cup fresh mint leaves, torn if large Crushed red-pepper flakes, for serving

2. Heat 2 tablespoons oil in a medium (10-inch) nonstick skillet over medium-high. Add beans and cook, stirring, until lightly charred and crisp-tender, 5 to 6 minutes. Season with salt and pepper. Add shallot and corn; cook, stirring, until vegetables soften, 2 to 3 minutes. Add eggs; stir with a wooden spoon until large curds form and edges just begin to set, about 30 seconds.

1. Preheat oven to 450°, with a rack in lower third. Heat 2 tablespoons oil in a skillet over medium-high. Add onions and garlic; cook, stirring frequently, until onions are soft and golden, about 10 minutes. Meanwhile, brush a 13-by-18-inch rimmed baking sheet with 2 tablespoons oil. Place dough on center of sheet and, using your hands, stretch and fit it to edges.

3. Transfer skillet to oven; broil until puffed and browning in spots and eggs are just set, about 2 minutes. Let stand 5 minutes before slicing. Meanwhile, toss tomatoes with remaining 1 tablespoon oil, vinegar, and parsley; season with salt and pepper. Serve salad with frittata.

2. Toss zucchini with remaining 1 tablespoon oil; season with salt and pepper. Spread onion mixture evenly over dough, leaving a ½ -inch border. Top with zucchini; sprinkle with feta.

ACTIVE TIME:

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

3. Bake until crust is golden brown and zucchini is tender, about 25 minutes. Top with olives and mint; sprinkle with red-pepper flakes. Cut into pieces and serve.

ACTIVE TIME:

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

© 20 18 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED

ACTIVE TIME:

¼ cup extra-virgin olive oil, plus more for drizzling

LIVE FRIDAY SEPT 7 8 | 7C STANDUPTOCANCER.ORG

American Lung Association’s LUNG FORCE, Breast Cancer Research Foundation, Canadian Cancer Society, Canadian Institutes of Health Research, Cancer Stem Cell Consortium, Farrah Fawcett Foundation, Genome Canada, Laura Ziskin Family Trust, LUNGevity Foundation, National Ovarian Cancer Coalition, Ontario Institute for Cancer Research, Ovarian Cancer Research Fund Alliance, Society for Immunotherapy of Cancer STAND UP TO CANCER IS A DIVISION OF THE ENTERTAINMENT INDUSTRY FOUNDATION, A 501(C)(3) CHARITABLE ORGANIZATION. IMAGES ARE FROM STAND UP TO CANCER TELECASTS AND EVENTS. THE AMERICAN ASSOCIATION FOR CANCER RESEARCH (AACR) IS STAND UP TO CANCER’S SCIENTIFIC PARTNER.

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September “To say it was a beautiful day would not begin to explain it.

It was that day when the end of summer intersects perfectly with the start of fall.”

—Ann Patchett, Truth & Beauty

PHOTOGRAPH BY THE INGALLS

MARTHA STEWART LIVING

87

HOME AWAY

FROM

HO M E

HOME A FRESH REMODEL Not just a face for EstĂŠe Lauder, Carolyn Murphy is an avid cook, surfer, gardener, environmentalist, and artist. Here, she stands in the doorway of the art studio behind her weekend home, in a dress by Ulla Johnson.

Opposite: The kitchen renovation was a labor of love for Murphy, who wanted to honor the house’s history of more than 250 years. She replaced dark cabinetry with open shelving (made out of floorboards salvaged from the living room), painted the lower cabinets a serene bluegray from the Benjamin Moore Historical Collection, and installed a new farmhouse sink, a Viking stove, and maple countertops. The dishes are from Canvas Home (canvas homestore.com).

AFTER FALLING IN LOVE WITH A CENTURIES-OLD HOUSE ON LONG ISLAND’S EAST END, MODEL AND STYLE ICON CAROLYN MURPHY HAD TO WAIT MORE THAN A YEAR FOR FATE TO MAKE IT HERS. BUT ALL ALONG, SHE KNEW EXACTLY HOW TO TRANSFORM IT INTO THE RETREAT IT IS TODAY: SWEEP OUT THE BUSY DÉCOR, STRIP AWAY DECADES OF PAINT, AND START ANEW. PHOTOGRAPHS BY JOHNNY MILLER | TEXT BY CATHERINE HONG

89

When you’re blessed with good bones, beauty comes naturally. We could be talking about model Carolyn Murphy, who arguably won the genetic lottery in the looks category, but we’re talking about her 18th-century home on Long Island.

After a recent renovation, its original timber frame has become a pare yet triking pace with wideplank pine floors and creamy plater walls. And within sight of meeting Murphy, we know exactly where it got its tyle. Far from a fashion show or photo shoot, she tands barefoot and bare-faced, wearing old Levi’s and a T-shirt, looking radiant.

A SWEET SPOT The home sits on a quiet half-acre overlooking the water, and farms are a 10-minute drive away. “I’m enchanted by the idea of farmland and beaches in one place,” she says.

Daughter Dylan descends the stairs from the guest bedroom.

When Murphy bought the house, they were painted deep red and stenciled with black and red diamonds.

SIMPLE STEPS

90

Murphy firt saw the house in the summer of 2016 and intantly fell in love with it. “My mind went creatively wild,” she recalls. “I was already painting and rearranging it.” The elderly owner shared the special qualities of the place and that it had been in her family for nearly 50 years. The only problem: Murphy wasn’t in the position to buy it and relutantly had to walk away. The following spring, when she and her daughter Dylan, now 17, were in the area again, Dylan saw that the home was till on the market, and the owner remembered them when they drove up: “She had tears in her eyes and said, ‘I knew you’d come back!’ It was like a love tory.”

At the same time, the home, which atually comprises two 18th-century houses joined in 1987, needed work. The opposite of Murphy’s illuminated and pared-down aethetic, “it was done in chintz and toile and painted in ‘Americana’ colors— dark red, blue, mutard, and olive,” she explains. The windows, tairs, and floors were tenciled in deep shades, and the mater bath had an ’80s Jacuzzi–tyle tub. What the place needed, she realized, was a major make-under—the dometic equivalent of good jeans and a T-shirt.

By nature, Murphy was up for the task: A lover of home design since she was a kid, she used to get in trouble for redecorating while her parents were out. “Some people like shopping for clothes; I like shopping for lamps,” she says.

Her eye for tyle also caught the attention of Shinola, which named her women’s design diretor in 2014. She soon hired a contrator and oversaw the renovation. Step one was silencing the cacophony of wall colors: “There is nothing white paint can’t cure.” Next came a dumpter, which got filled with platic shower talls, dated vanities, and lowhanging cabinets from a guet room. “When friends tayed over, they’d wake up and immediately hit their heads,” she says.

She also took pains to preserve many hitoric elements, from antique doorknobs and light fixtures to original woodwork—and enjoyed every minute of it. “This tage of my life is about continuing to do what I love: being a mother, modeling, exploring the world, and finding ways to be creative,” says Murphy. “This balance is something I was longing for.”

BEAMS OF LIGHT “I love Shaker style,” says Murphy. Her warm yet austere kitchen hearkens back to the practical American aesthetic, with its scrubbed pine floor (which she finished with linseed oil), modest wooden furniture, and simple wall hooks. The work table was made using wood reclaimed from the kitchen’s old countertops and solid floorboards rescued from the living room, where the rest of the planks were disintegrating: “My foot went through in the middle of the night. I hit dirt!”

STRIKING ANGLES The home’s 18thcentury timber framing is on full display in the doorway leading to the guest bathroom.

Murphy stripped the space of its ‘80s décor but retained an old pedestal sink with unlacquered brass fixtures.

“Odd-shaped rooms can be tricky to decorate, but these quirky corners make you think more about where to put things,” she says.

SERENE DREAMS Both mom and daughter love having friends stay over. The pushed-together twin beds in the upstairs guest room fit squarely in a sloped niche under a bank of windows. A devoted reader, Murphy installed the same Schoolhouse Electric swing-arm reading lights that she has in her own bedroom. “Out here, I usually fall asleep by nine-thirty with a good book and the windows cracked open, even in winter,” she says. The bedspread is from Matteo.

92

NAT U R A L SELECTIONS When furnishing the place, Murphy went for weathered wooden benches and stools, slipcovered sofas, handwoven baskets, white ceramics, and paintings of rural landscapes.

“I’m a purist; I don’t like clutter,” she says.

“Pretty much everything is from local stores and flea markets. I like purchasing things that were already made —it’s another way of recycling.”

ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY KIM FICARO

ARTISTIC PURSUITS In addition to gardening and cooking at her house, Murphy meditates, makes preserves, draws, and paints—and shares her knowledge in these areas so widely that her friends call her Mamma Murphy, which will be the name of her soon-to-be-launched lifestyle website. Above, she sketches in her studio. Below, from left: Art supplies and a peek at her first-edition book collection.

“My earliest ones were childhood books my grandfather gave me, like Charlotte’s Web.”

INSTANT Begin With Basics

BLACK BEAN, CUCUMBER, AND FETA SALAD For recipes, see page 121.

For simmered-all-day richness in a hot minute, pull out the pressure cooker. Its airtight lid and searing temperatures are the secrets to capturing flavor fast and catapulting humble ingredients to new heights. In Martha Stewart’s Pressure Cooker, out on August 28, you’ll find 124 modern recipes for healthy sides, high-speed meals, and dinner-party standouts. Here’s a taste.

If you’re a rookie, beans are the best baby steps: They’re inexpensive and yield deep flavor in under an hour, no overnight soak necessary.

Just add water, salt, and a drizzle of oil, and hit the switch. To serve, pile on chopped cucumber, sliced scallions, and a bold feta, and you have a fully loaded vegetarian dish.

CORN RISOTTO WITH BASIL AND TOMATOES

Rev Up Rice

PHOTOGRAPHS BY MARCUS NILSSON TEXT BY CLAIRE SULLIVAN

Look, no hands! In this recipe, the unthinkable is achieved: Stir-free risotto in 20 minutes.

First sauté some aromatics, then let the rice cook with water, wine, and corncobs for five (you’ll fold in the kernels later). Cherry tomatoes, Parmesan, and bright basil transform the dish into an end-of-summer time capsule.

SHRIMP BISQUE

Get Rich Quick This classic usually gets its delectable, concentrated flavor from purĂŠed shrimp shells. In a pressure cooker, the shells go in whole and work their magic quickly, so all you have to do is strain them out and drop in the peeled shrimp at the end.

Butter and cream give a satiny finish, and sprigs of watercress on top and toasted baguette on the side lend freshness and crunch.

Make Thai on the Fly In this warming red-curry stew, tough butternut squash melts into tender, mouthwatering chunks while mingling with mushrooms, shallots, curry paste, and coconut milk. To complete this comforting bowl, stir in rice noodles, which cook in five minutes in the pot’s residual heat, and keep things lively with a shower of cilantro and roasted peanuts.

THAI RED CURRY WITH BUTTERNUT SQUASH

97

Seal in Succulence When preparing this French-bistro standard the traditional way, you can spend nearly two hours stirring and simmering as the chicken creates an ultra-savory sauce. This version takes a third of the time— incroyable. The meat gets seared in the cooker, then aromatics, cognac, and wine boil down to deliciousness while the chicken cooks in under 15 minutes. It’s the definition of one-pot wonderful.

COQ AU VIN

98

Recipes reprinted from Martha Stewart’s Pressure Cooker: 100+ Fabulous New Recipes for the Pressure Cooker, Multicooker, and Instant Pot®, from the editors of Martha Stewart Living. Copyright © 2018

by Martha Stewart Living Omnimedia, Inc. To be published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, on August 28, 2018.

Flip for Dessert You can thank the cooker’s distinctly sauna-like conditions for this dense, custardy sweet. With the right insert (or any heatproof dish nestled inside), it makes quick work of batters and doughs, and brings the best out of delicate fruits, too. Here, raspberries stay firm and tart as they “bake” under an orange-liqueurinfused cake. Once it’s cooled, invert it and finish with a spoonful of whipped cream.

RASPBERRY UPSIDE-DOWN CAKE

VARSITY STORAGE Put an end to cram sessions—as in cramming your work bag onto an overloaded coatrack every evening. Open lockers and a sporty bench offer ample space for everyone’s gear. A few more ideas: chalkpainted walls for messages, a playful floor “runner” made with stripes of removable gym-floor tape, and a metal cabinet to keep keys from playing hooky.

THE SUPPLIES: Stevens I.D. Systems open triple lockers with shelf, in Maple, $674, idsystems storage.com. Crate & Barrel dark-blue metal locker baskets, $25 each, crateandbarrel.com.

Hallowell maple bench top, 36", $61; and adjustable bench pedestals, $151 each, wayfair.com.

Sandusky Buddy 28hook key cabinet, $54, globalindustrial.com.

Champion Sports vinyl floor-marking tape, 1", in Yellow, Black, and White, $5 for 36 yd., officedepot.com; and 2", in Yellow, $16 for 60 yd., anthem-sports.com.

Opposite: Oak + Made Hemmingway board, 16" by 20", in Oak/Black, $55, oakandmade.com.

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CB2 cork globe, $129, cb2.com. Poketo Object notebook (top), in Cobalt, $24, poketo.com.

EXTRA CREDIT: Benjamin Moore chalkboard paint (on wall), in Alligator Alley, benjaminmoore.com.

LV Wood Patina wood flooring (throughout), in Walnut Storm Cloud, lvwood.com. Pendleton Badlands National Park twin-size wool blanket, $219, pendleton-usa.com.

You may not have noticed back in the day, but your childhood classrooms were stacked with textbook examples of great design. Crib some notes from these straight-A settings, and use them to smarten up all your grown-up spaces.

PHOTOGRAPHS BY THOMAS LOOF TEXT BY PETRA GUGLIELMETTI

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INSTANT CHEMISTRY Pop quiz: Why should you reassign a sciencelab table to kitchen duty? A) Its classic clean lines. B) Its chemical-resistant surface that stands up to any culinary experiment. C) Its book slots that seem customized for cutting boards and rolling pins. D) All of the above. Paint it to match an open shelving unit—this is a set of preschool cubbies, with black hooks in place of the standard brass—and get cooking.

THE SUPPLIES: Schools In Science table with book compartments, 24" by 54" by 36", $395, schoolsin.com. Wood Designs Contender wall locker, from $184, hayneedle.com.

Schoolhouse Electric & Supply Co. backed utility stools, 26", in Navy Blue, $229 each, schoolhouse.com. Rejuvenation Eastmoreland pendant, 8", $390, rejuvenation.com.

EXTRA CREDIT: Behr paint (on wall), in Campfire Ash, behr .com. Benjamin Moore Advance satin paint (on cubbies and table), in Peale Green, benjaminmoore.com. Eric Bonnin Ceramics Kam bowls, in Oatmeal and Black, from $65 each, ericbonninceramics.com. Brook Farm General Store oak twine stand, $28.50, brookfarmgeneralstore.com. Peterboro Basket Co. Peterboro in the Pantry storage basket (left), in Natural, $54, peterborobasket.com. Goedeker’s willow hamper (similar to shown), in Honey, $87, goedekers.com.

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GEEK CHIC Swap the books for cocktail supplies, and a sturdy standardissue library cart moonlights as a sleek bar, with cafeteria trays holding bottles, glassware, and tools.

Mixologists will appreciate the nods to chemistry, namely glass-beaker vases and a periodic table used as oversize art.

Similarly schoolinspired: an updated pupil’s chair and walls reminiscent of classic green chalkboards, swiped clean in time for first period.

THE SUPPLIES: Guidecraft heavy-duty twoshelf book truck, $85, amazon.com. Industry West Linus chair, $145, industrywest.com. Marabou Design Elemental print, 40" by 30", with Classic frame in Black, $410, minted.com. Borosil borosilicate glass flat-bottom boiling flask, 1,000 ml, $23, online sciencemall.com. Cambro fiberglass trays, 14" by 18", in Dark Peach and Cottage White, $125 for 12, centralrestaurant .com. Schoolhouse Electric & Supply Co. mini compartment tray, in Parchment, $10, school house.com.

EXTRA CREDIT: West Elm Chelsea Barware brass ice bucket, $69, westelm.com.

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2

3

4

5

6

7

8

9

THE DEAN’S LIST: 9 MORE ELEMENTS OF STYLE 1. Schoolhouse Electric & Supply Co. Classroom chair, in Yellow, $279, schoolhouse.com. 2. Barn Light The Original Warehouse pendant, 16", in Emerald Green, from $149, barnlight.com. 3. Howard Miller Clock Company classic 24-hour clock, $55, dwr.com. 4. World Market metal globe, $70, worldmarket.com. 5. Public Supply embossed notebooks, 5" by 8", in Night Shift, Ledger, Fuse, and Brick, $16 each, public-supply.com. 6. Industry West Elementary chair, $275, industrywest .com. 7. Cambro fiberglass tray, 14" by 18", in Olive, $125 for 12, centralrestaurant.com. Schoolhouse Electric & Supply Co. one-compartment cafeteria tray, in Blush, $24; and mini compartment tray, in Slate Blue, $10, schoolhouse.com. 8. Graphic Image X Aesthetic Movement vachetta-leather atlas, in Natural, $565; and thesaurus, in Natural, $172, graphicimage.com. 9. The Cambridge Satchel Company leather satchel, 14", in Oxblood, $240, us.cambridgesatchel.com.

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ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY LORNA AR AGON

1

QUICK STUDY Who’s got spirit? You do, when you breeze into a home office that’s totally clutter-free, thanks to accessories that think like a teacher. A wall-mounted file sorter and tiered inbox keep papers and mail in check. Roomy drawers and pullout surfaces make a vintage steel tanker desk as hardworking as it is handsome. Warm it up with a professorial wooden chair, a task lamp in the bold hue of Ticonderoga number-twos, and pinboards in collegiate colors.

THE SUPPLIES: Bergen Office Furniture desk, $1,049, bergenofficefurniture.com.

Pottery Barn armless swivel desk chair, in Espresso Stain, $399, potterybarn.com.

Schools In PremaTak vinyl bulletin boards with aluminum frame, 18" by 24", in Berry, Spruce, and Navy, $34 each, schoolsin.com. Anglepoise Type 75 Margaret Howell Special Edition desk lamp, in Yellow Ochre, $225, lumens.com. Newgate Watford wall clock, in Black, $140, williams-sonoma.com. Unison Bunbuku ivory waste can, $52, unisonhome.com.

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Cook Like a Pro We get it. You’re busy, very busy.

But we believe you can still eat well at every meal. Just follow our food editors’ expert strategies: Stock up on the right ingredients, and they’ll do half the work. Make things ahead of time on the weekend, and you’ll never feel behind on weekdays.

Master a few of our fast recipes, and a mouthwatering dish is always on the way.

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

SECRET WEAPONS

When you’re whipping up dishes with only a few ingredients, quality is king. A squeeze of good tomato paste, a drizzle of fragrant olive oil, or a shower of freshly grated Parmigiano-Reggiano can take everyday dishes from fine to phenomenal.

THE STRATEGY

A Better Breakfast Here’s an inspired pairing: Reheat roated vegetables you made over the weekend and fry eggs in a shallow pool of olive oil, tilting the pan and spooning the hot oil over the tops to give the whites crispy edges and a souffléd texture.

(For recipe, see page 126.)

In the Middle Eat, yogurt is often used in savory dishes like shakshuka, the tomatoand-egg breakfat tew. This combination of cool, creamy Greek yogurt with warm, picy fried eggs and roated vegetables is heavenly.”

—Greg Lofts, deputy editor, food and entertaining

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Start the Day Savory Muffins and cereal may satisfy in the moment, but these protein-rich breakfasts will sustain you for hours.

OLIVE-OIL FRIED EGGS

TINNED FISH ON TOAST

COTTAGE-CHEESE BOWL

Cook eggs and transfer to a bowl with plain Greek yogurt, roasted vegetables, sliced hot chiles or hot sauce, and chopped herbs.

Season with salt and pepper.

Open a can of tuna or sardines in oil—trust us.

Enjoy with toasted country bread or baguette; peppery greens, like arugula; and a squeeze of lemon. Sprinkle salt and pepper on top.

Top cottage cheese with sliced avocado, tomato, and cucumber. Drizzle with extra-virgin olive oil and season with salt and pepper.

MAKE AHEAD

Roasted Vegetables Slide a tray into the oven on Sunday, and eat them with grains, pastas, and salads (or as a side with anything) all week.

Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.

(For recipe, see page 126.)

Don’t be afraid of the dark! You want your veggies a nice golden brown, to bring out their natural sweetness.”

108

—Greg

EASY TECHNIQUE

Eggs Your Way For perfet pops of nutrition, bring a saucepan of water to a boil; reduce heat to medium-low.

Gently lower large roomtemperature eggs into the water. Cook at a bare simmer until the eggs reach your desired consistency.

Drain; place in an icewater bath for one minute.

Refrigerate, unpeeled, for up to three days.

Lean Into Lunch Carve out a little time on weekends for hands-on prep, and enjoy healthy, homemade options M–F.

BIG BATCH

Make a Soup, Any Soup Use our choose-your-own-adventure formula.

1. ALWAYS START BY SAUTÉING AROMATICS In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high. Add 1 cup chopped onion or other allium (leeks, shallots, scallions), 1 tablespoon minced garlic, ¾ cup diced carrot, and ½ cup diced celery. Season with salt and cook, stirring, until onion is translucent, about 3 minutes.

KITCHEN WISDOM

Upgrade Your Salad Ah, the clamshell of prewashed greens: so convenient, so . . . bland. Make your own tasty, crunchy mix (and save greenbacks) by combining whole heads of romaine, radicchio, and endive, or adding some to a store-bought box.

2. DEEPEN THE BASE Stir in 1 teaspoon dried oregano or thyme (or 2 to 3 sprigs fresh) and/ or 1 tablespoon tomato paste or a Parmesan rind for flavor.

3. GIVE SOME HEFT Add 2 cups peeled and diced hard, starchy vegetables, like potatoes, parsnips, turnips, or squashes.

4. PICK A LIQUID Pour in 8 cups lowsodium chicken or vegetable broth, or water.

Bring to a boil, then reduce to a simmer and cook for 5 minutes.

5. BRING THE FRESH Put in 1 to 2 cups quickcooking vegetables cut into bite-size pieces, like green beans, broccoli, zucchini, peas, and/or corn (unless using frozen; in that case, add in step 6).

Return to a boil, then reduce to a simmer and cook 5 minutes more.

6. ADD TEXTURE Stir in 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes, plus 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard.

Heat through.

7. SERVE OR SAVE Ladle into bowls; drizzle with more olive oil, Parmesan, and fresh herbs. Make crostini (for recipe, see page 126) for dipping. To freeze: Let cool, then ladle into resealable plastic bags. Freeze flat on a cookie tray, then stack horizontally.

TOP GEAR

ILLUSTR ATION BY BROWN BIRD DESIGN

Salad Spinner

EASY TECHNIQUE

4-2-1 Salad Dressings Rather than using recipes, jut memorize this ratio: four parts fat, like olive oil; two parts acid, as in lemon juice or vinegar; and one part flavor booter (such as honey or herbs). No whisk?

No worries. Put it all in a jar, and shake it till you make it.

For our faves, see page 126.

Give washed leaves a whirl as soon as you bring them home.

Then roll them in a clean dishcloth lined with paper towels and keep in the fridge for up to a week.

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Expand Your Pasta Repertoire These recipes are so simple yet satisfying, you’ll happily eat them again and again. Each sauce has just five ingredients (not including oil, salt, and pepper), and is ready by the time the noodles are al dente.

CARROT & FETA WITH CILANTRO PESTO

FRESH MARINARA WITH BASIL

(For recipes, see page 126.)

FRESH CHERRY-TOMATO PUTTANESCA

MUSHROOM & DILL WITH CRÈME FRAÎCHE

Always undercook pata by a minute or two, and save some of the water—it’s liquid tarch you can tir back in to finish cooking and give some silkiness. Add a bit of cheese and olive oil or butter, too, even if the recipe doesn’t call for it. That’s what retaurants do.”

—Sarah Carey, editorial director, food and entertaining

Pantry Powerhouses

SHRIMP & CHIPOTLE

You don’t need a jampacked larder, just a well-stocked one. These are the palate-pleasing ingredients that our editors won’t cook without: ANCHOVIES (OR ANCHOVY PASTE)

The deep umami flavor can’t be beat in pasta sauces, stews, sautés, and dressings. It doesn’t taste fishy, just indescribably delicious.

CAPERS They offer a bright hit of acidity and a pleasant, chewy texture. Roast them with potatoes, or fry a few spoonfuls and sprinkle them over a salad.

CURRY PASTE Thai-style red and green ones make a flavorful base for stir-fries and curries, and can be mixed into mayo to spread on a sandwich.

HARISSA This North African chili paste is great on a grilled cheese or (like curry paste) blended into mayonnaise. Or spoon a little into soups right before serving.

PRESERVED LEMONS

Think of these fermented fruit like cheese: They get better with age. They also add punch to pastas, tagines, and roast chicken.

TAHINI Swirl the sesame

paste into salad dressing or hummus, or use it as a base for quick sesame noodles.

WORCESTERSHIRE SAUCE Like a cross

ANCHOVY & PRESERVED LEMON

between anchovies and soy sauce, it adds depth and salty goodness to sauces and stews.

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Get Skilled With a Skillet The nightly challenge: Getting food on the table quickly and deliciously. The trick: Start with a fast-cooking cut of protein; fire up a cast-iron pan; and stir-fry, sear, or sauté your way to an ace-in-the-hole meal.

STIR-FRY

SEAR

SAUTÉ

The iconic Chinese take-out dish uses beef, but our pork-and-broccoli stir-fry optimizes tenderloin’s winning qualities: It’s tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.

Lean cuts of meat are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. For this strip steak, you sauté a few peppers and onions, then braise them in tomato sauce to make a rich ragù, sopping up all the flavor left in the pan from the beef.

Creamy lemon chicken with spinach and artichokes is like your favorite dip reinvented as a meal, and made healthier to boot.

Sautéed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.

(For recipes, see page 128.)

TOP GEAR KITCHEN WISDOM

Dinner Winners

Five Secrets to Stovetop Success 1. EMBRACE THE MISE EN PLACE. Cut up and pre-measure ingredients before you cook. With speedy recipes, you won’t have time once the stove is on. 2. PREHEAT OVER HIGH HEAT. The pan is ready when a few drops of water skitter across its surface and dissipate in a few seconds. 3. PAT MEAT DRY WITH PAPER TOWELS. Then season it generously with salt and spices to form a flavorful crust. 4. PAUSE BEFORE YOU MOVE IT AROUND. Once it’s in the pan, wait until it starts to brown before stirring or flipping. 5. SERVE STRAIGHT FROM THE PAN. Don’t dirty another dish—use a dish towel to carry it to the table, and put it on a trivet.

STAINLESS TONGS

Ideal for flipping meat and tossing stir-fries.

MAKE AHEAD

Steamed Rice It’s fluffy, it soaks up the flavors of any skillet entrée, and, if you have a single-button cooker that keeps it warm, it’s insanely handy. No need to go high-tech, either: The basic nontick Zojirushi model in our kitchen has been turning out flawless grains for more than seven years ($57 for the 6-cup size, surlatable.com).

112

Clean a cat-iron pan when it’s till warm with hot water and a nylon scrub brush, and everything will come right off. Make sure to dry it well afterward, or it’s prone to rut.

I like to put mine in a warm oven or back on the tove over a low flame.”

—Greg

CAST-IRON SKILLET

A versatile workhorse that holds heat amazingly well.

Fulfill Your Freezer’s Potential Fresh isn’t always better than frozen. Put your icebox to brilliant use by loading it with go-to ingredients (including picked-in-its-prime produce) and made-ahead favorites.

More Must-Haves If our editors lived in igloos, they’d keep these items on hand: ALL-BUTTER PUFF PASTRY Yes, you can

make your own, but store-bought is just as excellent for quick appetizers and tarts.

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

MAKE AHEAD

Cooked Grains They’re super-healthy, but can be slow to cook.

Freeze prepared batches of brown rice, barley, etc., flat. Then break off pieces to put in soup, or microwave bowlfuls to serve with dinner.

MINCED GARLIC AND GINGER They’ll save

you precious minutes on weeknights. Store them in ice trays, and defrost for a few minutes before cooking.

NUTS AND SEEDS

They’re highly perishable (the fat goes rancid quickly at room temperature), so buy them in small quantities and keep them in freezer-safe containers.

PANCAKES, WAFFLES, AND FRENCH TOAST

Make extras on Sunday morning, wrap them in plastic, and store in freezer bags.

To reheat, pop them in the toaster.

BE PREPARED

Croissants To wow weekend guets, buy fresh ones and freeze them in resealable plat ic bags.

To reheat, wrap individually in parchmentlined foil and bake at 325° for 15 minutes.

1.

BEANS AND RICE

DESSERT ON DEMAND

Unbeatable Bars Whether you’re taking them to an event or like to stock homemade sweets for your crew, these sheet-pan bar cookies, which keep for up to a month in the freezer, are the ticket. Our triple-batch triple-chocolate brownie recipe includes bittersweet and white chocolates and cocoa powder, plus goodies like nuts and dried fruit. To serve, simply let them come to room temperature.

VEGETABLES Corn, peas, spinach, edamame, and artichoke hearts all cook quickly and retain many of their nutrients.

(For recipe, see page 129.)

2. + CHEESE

3. + PROTEIN AND VEGETABLES

5.

FOLD AND FREEZE

4. + TENDER GREENS A.

B.

BIG BATCH

Burritos in the Bank Say everyone gets home at 7 p.m., starving, or you’re dining solo. Rather than ordering takeout, take out an ingenious preassembled meal.

Sauté some minced garlic and chili powder and stir in cooked beans; spread it on a tortilla; and layer on cooked rice, cheese, and any shredded meat and vegetables you like. Then swaddle (as shown in step 5, above) and stash in freezer bags for up to three months. To serve, reheat in the microwave for a couple of minutes, or in a 350° oven, wrapped in foil, for 25 minutes, then crisp in a hot pan in a little oil.

(For full recipe, see page 131.)

113

The path to the centuryold apple tree, which inspired the garden’s layout, is lined by 10-foot-tall blacklocust stumps, and accented with brightyellow Heliopsis helianthoides ‘Summer Sun’, ‘Autumn Joy’ sedum, and Lamium maculatum. Along the way sits a sculpture of Jason the Argonaut, which reminds the owners of a favorite trip to Naxos and Crete.

ROOTS RUN

DEEP

In a romantic Vermont garden, formal English design converges with a free-spirited American approach. Native plants shake up sculpted hedges, linear beds rein in explosions of flowers, and elements of surprise await at every turn.

PHOTOGRAPHS BY THE INGALLS TEXT BY ROBERTA DEHMAN HERSHON

To create two 90-footlong borders leading to a gazebo, designers Mary and Gordon Hayward looked to the red border at the legendary Hidcote garden in Gloucestershire, England, which was designed by American Lawrence Johnston in the early 20th century.

115

While the couple began with a mostly blank slate, they preserved a few existing details on their property, including lichencovered stone walls and a 150-year-old tobacco-drying shed, which they planted with climbing hydrangeas.

OLD ENGLAND MEETS NEW ENGLAND in landscape designers Mary and Gordon Hayward’s highly personal garden near Putney, Vermont. Mary, who is British, grew up on a farm near the famed Hidcote garden in the Cotswold Hills. Gordon, an American, was raised in Conneticut on his family’s peach, pear, and apple orchard. When they moved to this 1.5-acre property with their young son in 1983, the site, which was once part of a dairy farm and today runs along a maple-lined dirt road, was overgrown and scattered with trash, including an old Nash car with a tree growing through it. They tarted by renovating the 200-year-old farmhouse; then they consulted with local landscape designer Howard Andros, who was also Gordon’s mentor.

Andros tood in the front doorway of their home, eyed the trajetory to an old apple tree, and with four words—“That’s an important line”—set the garden’s layout and flow in motion.

Spring Garden

Calf Pen

Meadow Edge

The Dell

Ash-Tree Border

The Mound

The Ride

Long Borders

Daylily Bank

Pool Garden

Driveway

Main Lawn Crabapple Orchard

Brick

Walk

Sheep Paddock

The CenturyOld Apple Tree

The Woodland

Western Edge McKinnon Road

116

ILLUSTR ATION BY LIZ PEPPERELL

Milking Parlor

In the decades since, the couple have worked closely together to create 14 “rooms,” or ditintly designed areas, overflowing with around a thousand varieties of plants. “Howard’s keen insight 30 years ago till rings true,” Gordon says. “To this day, the traight paths in every bed are parallel or perpendicular to that line.” Many of the rooms, meanwhile, are loosely planted within a classic geometric plan, inspired in large part by the English etates the Haywards grew to love while living in the country as newlyweds. They filled them with varieties suitable to their Zone 5 American home, including natives like some ferns, heucheras, ninebark, and joe-pye weed, once again merging two cultures and tyles. “Our garden has a sense of place, reflets our backgrounds, and honors the pat,” says Mary. “But we’re contantly refining it to keep it fresh, and trive to learn every day.”

CLASSIC LINES CONTAIN WILD BLOOMS The Haywards planted boxwood hedges, which are clipped into sharp geometric shapes, to accentuate the ends of the long borders. Though the design is English, many of the plants are American natives, including tall, mauve joe-pye weed (Eupatorium maculatum ‘Gateway’); pink ‘Eva Cullum’ phlox; bright-yellow Silphium perfoliatum; and the purplefoliage shrub ninebark (Physocarpus opulifolius ‘Diablo’).

SERENE SPOTS ABOUND The mostly green pool garden (left), with shots of white ‘Limelight’ hydrangea, is peaceful compared to the nearby colorful, floriferous borders. The couple often sit there with their two cats and listen to the fountain and watch birds splash in the shallow pool. Below, a bench is surrounded by boisterous late-summer blooms that are allowed to seed themselves. To keep the area from becoming totally overgrown, the Haywards judiciously remove some new seedlings.

A GUIDED TOUR TAKES SHAPE “The paths are the backbone of the garden, and invite people to wander, linger, and experience their surroundings rather than gaze over the space” from a remove, says Gordon. Above, shorn yew, boxwood, and Viburnum prunifolium hedges further define a grassy route whose gentle curve takes visitors past different vistas as they wind along it.

118

BOLD COLOR BREAKS THROUGH To keep this area visually exciting through the late summer, the Haywards planted groups of Ligularia dentata ‘Britt Marie Crawford’. Their large burgundy leaves contrast with a sea of emerald foliage beneath a spring-flowering ‘Donald Wyman’ crabapple tree. This special place has been recognized by the Smithsonian Archives of American Gardens, which will keep detailed plans and photographs in their archive for future generations to learn from.

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

GOOD THINGS PAGE 32

b the distance from the bottom of the window to the windowjamb eye hooks; and c the length of chain you’ll need.)

5. Predrill holes down through back corners of remaining long edge of plywood and into sill; secure with wood screws. Top with cushion and sheepskin.

HOW-TO

The Cat Napper SUPPLIES Measuring tape Jigsaw

¾ -inch-thick plywood ¾ -inch leather strip

THE DETAILS: Tandy Leather lightweight cowhide strips, ¾", $15 for 50", tandyleather.com. Dritz Home decorative nails, in Smooth Gold, $3 for 18, joann.com. National Hardware #12 screw eyes, in Solid Brass, $5 for 5; and S-hooks, 1", $5 for 3, amazon.com.

MSC brass plumbers’ safety chain, 0.028", $3.50 per ft., mscdirect.com.

You & Me Durable small dog mat, in Tan, $25, petco.com. IKEA Rens sheepskin, $30, ikea.com.

Leather punch

ASK MARTHA

Industrial-strength glue, such as Barge Handheld electric drill

3. Prime and paint stair tread and two wooden shelf brackets; let dry.

Pressure-Cooked Black Beans

4. Mount brackets on wall, 24 inches apart, per instructions for included hardware (or use wall anchors and screws).

Beans and grains tend to foam up in a pressure cooker; to avoid a mess, you should lightly cover the vent with a clean kitchen towel when releasing the steam.

5. Center stair tread on top of brackets. Predrill screw holes at corners of stair tread and ends of brackets; secure with wood screws.

6. Cover screw holes in stair tread with wood filler; paint and let dry. Place bowls in holes.

THE DETAILS: Pine stair tread, 36", $10, homedepot.com. Harmony large brushed stainless steel dog bowls, $15 each, petco.com. Osborne Wood Lancaster Shaker brackets, in Soft Maple, $31 each, osbornewood.com.

INSTANT WINNERS PAGE 94

PAGE 70

Hammer Decorative nails Eye hooks Plumbers’ safety chain S-hooks Wood screws Cushion Sheepskin 1. Measure windowsill width inside frame. Using jigsaw, cut plywood to that width and 18 inches deep.

2. Wrap edges of wood with leather strip; trim to fit. Mark strip ½ inch from corners on both sides of one long edge (for nails; see photo, page 32); punch holes at marks.

Apply glue to wood edge and back of strip. Press to adhere; let dry.

3. Predrill holes for nails into wood at punched holes in leather strip; hammer in nails.

4. Screw eye hooks in at top corners of plywood on one long edge, and into window jambs midway up. Attach safety chain to eye hooks with S-hooks. (To calculate chain length, think back to when you learned the Pythagorean theorem and a2 + b2 = c2, where a is the distance from the bottom of the window to the plywood eye hooks;

HOW-TO

The Canine Counter SUPPLIES Jigsaw Pine stair tread, 36 inches Measuring tape 2 metal pet-food bowls Sandpaper Primer and paint Wall-bracket kit (or brackets, wall anchors, and screws) Handheld electric drill Wood screws Wood filler

1. Using jigsaw, cut stair tread to 28 inches. Mark center in pencil.

2. Place bowls upside-down on tread, each 1 inch from center line; trace edges. Measure and draw a smaller circle 7⁄16 inch inside each of those. Cut out smaller circles (the bowls will rest inside these); lightly sand cut edges.

Black Bean, Cucumber, and Feta Salad 6 cups Pressure-Cooked Black Beans (recipe follows) 1 medium seedless cucumber, cut into ¼-inch pieces 4½ ounces crumbled feta (1 cup)

⅓ cup chopped cilantro, plus more for serving 3 scallions, thinly sliced

¼ cup extra-virgin olive oil 3 tablespoons fresh lime juice, plus wedges for serving Kosher salt and freshly ground pepper

Place cooked beans, cucumber, feta, cilantro, scallions, oil, and lime juice in a large bowl. Season with 1 teaspoon salt and ½ teaspoon pepper; toss well to combine.

Top with more cilantro and serve with lime wedges.

SERVES: 6 TO 8

1 pound dried black beans 1 tablespoon extra-virgin olive oil Kosher salt 1. Place beans, oil, 3 quarts water,

and 1 teaspoon salt in a 6-to-8quart pressure cooker.

2. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 20 minutes.

Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

Electric: Secure lid. Manually set cooker to 25 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

3. Let beans stand in cooking liquid 30 minutes; drain.

MAKES: ABOUT 6 CUPS

Corn Risotto With Basil and Tomatoes 2 tablespoons unsalted butter 1 medium onion, finely chopped 1 clove garlic, smashed Kosher salt and freshly ground pepper 1½ cups arborio rice

½ cup dry white wine, such as Sauvignon Blanc 2¼ cups fresh corn kernels (from 3 ears), cobs reserved 1 pint cherry tomatoes, halved or quartered if large 2 ounces ParmigianoReggiano, finely grated ( ½ cup), plus more, shaved, for serving Fresh basil, for serving 1. Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an

MARTHA STEWART LIVING

121

The Workbook

Recipe Index STARTERS, SALADS, SOUPS & SIDES Artichokes Stuffed With Capers and Cornichons 22

Peanut Butter– Banana Waffles 30 Pork-and-Broccoli Stir-Fry 128

2. Stovetop: Secure lid. Bring to high

Shrimp-andChipotle Pasta 127

pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

Shrimp Bisque 122

Electric: Secure lid. Manually set cooker

Vegetable Soup, Your Way 109

Spaghetti and Fresh Marinara With Basil 126

MAINS

Spaghetti Vongole 22

to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.

Creamy Tomato Soup 76 Pressure-Cooked Black Beans 121 Roasted Carrots With Oat Dukkah 80 Roasted Vegetables 126

Anchovy and Preserved-Lemon Pasta 128 Black Bean, Cucumber, and Feta Salad 121 Blistered GreenBean and Corn Frittata recipe card Carrot-and-Feta Pasta With Cilantro Pesto 126 Classic Grilled Cheese 76 Coq au Vin 124

Seared Strip Steaks With Braised Peppers and Onion 128

Thai Red Curry With Butternut Squash 124 Tinned Fish on Toast 108 Vegetarian Gumbo recipe card Zucchini and CaramelizedOnion Pizza recipe card BEVERAGES Autumn Spritz 28

Corn Risotto With Basil and Tomatoes 121

DESSERTS

Cottage-Cheese Bowl 108

Big-Batch TripleChocolate Brownie Bars 129

Creamy Lemon Chicken With Spinach and Artichokes 129 Freezer Burritos 131 Fresh CherryTomato Pasta Puttanesca 127 Grilled-Eggplant Parmesan recipe card Grilled Gruyère With Onion Jam on Rye 76 Grilled Taleggio With Tomato and Basil 76 Mushroom-andDill Pasta With Crème Fraîche 127 Oat-Breaded Chicken Cutlets 78

122

Olive-Oil Fried Eggs With Yogurt 126

electric pressure cooker set to sauté.

Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes.

Add rice and stir to coat, about 1 minute.

Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.

SEPTEMBER 2018

Oat-and-Spelt Shortbread 80 Raspberry UpsideDown Cake 125 Three-Layer Pound Cake 82

3. Remove corncobs from pressure

cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.

SERVES: 6 TO 8

Shrimp Bisque 1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved Kosher salt and freshly ground pepper 2 tablespoons cornstarch 1 cup dry white wine, such as Sauvignon Blanc

¼ cup finely chopped onion ¼ cup finely chopped celery ¼ cup finely chopped carrot 1 teaspoon sweet paprika 1 cup heavy cream 2 tablespoons chopped fresh dill

OTHER 4-2-1 Salad Dressings 126 Garlic Confit 20 Roasted-Garlic Butter 20 Roasted-Garlic Toast 20 Simple Crostini 126

1 tablespoon unsalted butter Watercress (or more fresh dill) and toasted baguette slices, for serving 1. Toss shrimp with ½ teaspoon salt in a bowl. In another small bowl, stir together cornstarch and ¼ cup water until smooth.

2. In a 6-to-8-quart pressure cooker,

combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, ½ teaspoon salt, and ¼ teaspoon pepper.

3. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and

The Workbook cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.

Electric: Secure lid. Manually

set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

4. Strain liquid through a medium-

mesh sieve set over a large bowl, pressing on solids (discard solids).

Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to sautĂŠ. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes.

Add shrimp and cook, stirring, until just cooked through, about 3 minutes.

5. Season with salt and pepper,

then stir in dill and butter. Top with watercress and serve immediately with baguette.

SERVES: 4

Thai Red Curry With Butternut Squash You can substitute other winter squashes for the butternut, such as acorn, kabocha, or pumpkin.

3 tablespoons extra-virgin olive oil 2 large shallots, thinly sliced 4 cloves garlic, smashed 4 ounces shiitake mushrooms, stemmed and sliced 1½ tablespoons Thai red curry paste 2 tablespoons fish sauce, such as nuoc nam or nam pla 1 butternut squash (3 pounds), peeled, seeded, and cut into 2-inch pieces 1 can (14 ounces) unsweetened coconut milk Kosher salt and freshly ground pepper 2 ounces dried rice stick noodles, preferably brown 2 tablespoons fresh lime juice Roasted peanuts and cilantro, for serving

1. Heat oil in a 6-to-8-quart

stovetop pressure cooker over medium-high, or in an electric pressure cooker set to sautÊ. Add shallots, garlic, and mushrooms and cook, stirring, until shallots are golden, 6 to 8 minutes. Add curry paste and fish sauce and cook, stirring, until fragrant, about 1 minute. Add squash, coconut milk, 1½ cups water, and ½ teaspoon each salt and pepper.

2. Stovetop: Secure lid. Bring to

high pressure over mediumhigh heat; reduce heat to maintain pressure and cook 12 minutes.

Remove from heat and quickly release pressure, then remove lid.

Electric: Secure lid. Manually

set cooker to 15 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

3. Stir in noodles and let stand until tender, about 5 minutes.

Add lime juice; stir to combine.

Transfer curry to bowls, top with peanuts and cilantro, and serve.

SERVES: 4 TO 6

Coq au Vin 6 large cloves garlic, 3 smashed, 3 minced 4 black peppercorns 1 dried bay leaf 2 thyme sprigs, plus fresh leaves for serving 7 flat-leaf parsley sprigs, stems and leaves separated 8 bone-in, skin-on chicken thighs (about 3 pounds total) Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dredging 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 12 ounces white mushrooms, halved 8 ounces pearl onions, peeled

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¾ cup dry red wine, such as

golden, about 6 minutes. Transfer mixture to plate.

Cabernet Sauvignon

4. Add cognac and wine to cooker.

3 tablespoons cognac

2 ¾ or 2¼ cups homemade or store-bought chicken broth 1 tablespoon tomato paste

1. Make a bouquet garni: Wrap

smashed garlic, peppercorns, bay leaf, thyme sprigs, and parsley stems in a piece of cheesecloth; tie with kitchen twine. Season chicken with salt and pepper. Place flour in a shallow dish and dredge chicken, shaking off any excess.

2. Heat butter and 1 tablespoon

oil in a 6-to-8-quart stovetop pressure cooker over medium, or in an electric pressure cooker set to sauté. Working in batches, add chicken and cook until golden brown on both sides, 3 to 4 minutes; transfer to a plate.

3. Add remaining 1 tablespoon

oil to cooker; increase heat to medium-high. Add mushrooms, onions, and minced garlic. Season with salt and pepper; cook until

Using a wooden spoon, scrape up any browned bits and cook until reduced by half, about 4 minutes.

Add broth (2¾ cups for stovetop; 2¼ cups for electric), tomato paste, bouquet garni, and reserved chicken and mushroom mixture; bring to a boil.

5. Stovetop: Secure lid. Bring to

high pressure over medium-high heat; reduce heat to maintain pressure and cook 10 minutes.

Remove from heat and quickly release pressure, then remove lid.

With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Return cooker to medium-high heat.

Electric: Secure lid. Manually set cooker to 14 minutes and let it come to pressure. Once time is complete, turn off and quickly

release pressure, then remove lid.

With a slotted spoon, transfer chicken, mushrooms, and onions to a bowl. Remove and discard bouquet garni. Set cooker to sauté.

6. Bring liquid to a boil and cook

until reduced by half, about 7 minutes. Return chicken, mushrooms, and onions to cooker; cook 2 minutes. Skim any fat from surface; season with salt. Stir in parsley leaves, top with thyme leaves, and serve.

SERVES: 6

Raspberry UpsideDown Cake This tastes like British steamed puddings, such as spotted dick, but it’s made with fresh fruits instead of dried ones. If you don’t have raspberries, try mangoes, strawberries, blueberries, pears, or pineapples.

1 stick ( ½ cup) unsalted butter, melted and cooled slightly, plus more for pan

½ cup plus 2 tablespoons sugar

12 ounces fresh raspberries, plus more for serving 1 cup unbleached allpurpose flour 1¾ teaspoons baking powder

½ teaspoon kosher salt 1 large egg

½ cup whole milk Finely grated zest of 1 orange 1 tablespoon orange liqueur, such as Grand Marnier 1 teaspoon pure vanilla extract Whipped cream, for serving (optional) 1. Create a sling for pan: Fold one 20-inch length of foil lengthwise into thirds. Place a 7-inch cake pan or cake-pan pressure-cooker insert over foil; transfer to a 6-to8-quart cooker, holding foil sling in place. Fold tops of sling down, if necessary, to avoid interfering with cooker lid. Remove sling and cake pan from cooker.

The Workbook 2. Butter cake pan. Line with

parchment, butter parchment, and sprinkle with 2 tablespoons sugar. Top with raspberries in an even layer. Whisk together flour, baking powder, salt, and remaining ½ cup sugar. In a large bowl, whisk together egg, milk, butter, zest, liqueur, and vanilla. Whisk flour mixture into egg mixture until just combined. Pour batter over fruit in pan, spreading evenly.

Cover pan with foil.

3. Pour 3 cups water into cooker;

set a 1-inch wire rack on bottom.

Arrange foil sling under cake pan and set cake pan on top of rack.

4. Stovetop: Secure lid. Bring to

high pressure over medium-high heat; reduce heat to maintain pressure and cook 30 minutes.

Remove from heat and quickly release pressure, then remove lid.

Electric: Secure lid. Manually

set cooker to 35 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.

5. Use sling to remove cake from

cooker; remove foil cover. Let stand 10 minutes. Run a knife around edge to loosen; invert cake onto a serving plate. Remove parchment and serve, topped with more berries and whipped cream.

SERVES: 6

Plain Greek yogurt, sliced hot chiles or hot sauce, and tender herbs, such as flat-leaf parsley leaves, for serving

1. Pour ⅛ inch of oil into a small

skillet. Heat over medium-high until shimmering, about 1 minute.

Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.

2. Transfer eggs to a serving bowl

with vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately.

ACTIVE/TOTAL TIME: 5 MIN.

Roasted Vegetables Whether you’re making one kind or a combination, be sure to spread them in a single layer and not crowd them, to prevent steaming.

Potatoes, such as russet, cut into ¾-inch pieces Cherry or cocktail tomatoes, halved Summer squashes, such as zucchini, cut into ½ -inch rounds Bell peppers (stems, ribs, and seeds removed), cut into ¾-inch pieces Carrots, peeled and cut on the bias into 1½ -inch pieces

COOK LIKE A PRO PAGE 106

Green or white cauliflower florets, cut into bite-size pieces Extra-virgin olive oil Kosher salt and freshly ground pepper 1. Preheat oven to 400˚. Toss veg-

Olive-Oil Fried Eggs With Yogurt Extra-virgin olive oil Large eggs Kosher salt and freshly ground pepper Roasted Vegetables (recipe follows), for serving (optional)

etables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.

2. Roast, stirring vegetables once

(and rotating sheets’ rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week.

Vegetables can be reheated in the microwave or in a 350˚ oven until warmed through.

ACTIVE TIME: 10 MIN.

126

SEPTEMBER 2018

| TOTAL TIME: 1 HR.

4-2-1 Salad Dressings Our recipes each make about a cup; you can keep them in the fridge for up to a week.

CREAMY BUTTERMILK RANCH

½ cup mayonnaise ¼ cup buttermilk 2 tablespoons minced fresh tender herbs, such as parsley, dill, and chives 1 small clove garlic, smashed and peeled Kosher salt and freshly ground pepper to taste SWEET LEMON-HONEY

½ cup safflower oil ¼ cup fresh lemon juice 2 tablespoons honey 1 teaspoon poppy seeds (optional) Kosher salt and freshly ground pepper to taste TANGY MUSTARD VINAIGRETTE

½ cup extra-virgin olive oil ¼ cup apple-cider vinegar 2 tablespoons Dijon mustard 2 tablespoons finely grated Parmesan (optional) Kosher salt and freshly ground pepper to taste

Combine all ingredients for selected dressing in a jar with a tight-fitting lid. Shake vigorously to combine, a few seconds.

Dressings can be made ahead and refrigerated up to 1 week; shake again just before using.

ACTIVE/TOTAL TIME: 5 MIN. MAKES: ABOUT 1 CUP EACH

Simple Crostini 1 baguette (8 to 10 ounces), cut into ¼-inch slices

¾ cup extra-virgin olive oil Kosher salt and freshly ground pepper

1. Preheat oven to 350°. Arrange

baguette slices on two rimmed baking sheets. Brush both sides with oil; season with salt and pepper.

2. Bake, rotating sheets halfway

through, until golden, 15 to 20 minutes. (If undersides are not browning, turn crostini over once during baking.) Let cool on baking sheets.

ACTIVE TIME: 10 MIN. MAKES: ABOUT 60

| TOTAL TIME: 30 MIN.

Carrot-and-Feta Pasta With Cilantro Pesto 1 cup whole almonds Kosher salt and freshly ground pepper 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli 1 small clove garlic, chopped (1 teaspoon) 1½ cups lightly packed cilantro, plus sprigs for serving (optional)

½ cup extra-virgin olive oil 1 cup roasted carrots (from 3; see Roasted Vegetables recipe, left), for serving 1 cup crumbled feta (5 ounces), for serving

1. Preheat oven to 350°. Spread

almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop ⅓ cup; reserve.

2. Bring a large pot of salted water

to a boil. Add pasta and cook until al dente according to package directions. Reserve ¼ cup pasta water, then drain.

3. Meanwhile, drop garlic in feed

tube of a running food processor.

Add ⅔ cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.

4. Add pesto to drained pasta along with ¼ cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce.

Serve with carrots, feta, reserved almonds, and cilantro sprigs.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 20 MIN.

SERVES: 4 TO 6

Spaghetti and Fresh Marinara With Basil Kosher salt and freshly ground pepper 12 ounces long pasta, such as spaghetti or linguine

¼ cup extra-virgin olive oil, plus more for serving 4 cloves garlic, minced (2 tablespoons) 2 pounds beefsteak tomatoes, or a combination of beefsteak, heirloom, and Campari tomatoes, grated on a box grater (3 cups)

Nothing Else Tastes Like 2 basil sprigs, plus fresh leaves for serving 1 ounce Parmigiano-Reggiano, grated ( ½ cup packed), plus more for serving 1. Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

2. Meanwhile, heat oil and garlic in a

large straight-sided skillet over mediumhigh until just sizzling, about 30 seconds.

Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.

3. Add pasta and ¼ cup pasta water;

cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce.

Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4 TO 6

Mushroom-and-Dill Pasta With Crème Fraîche Kosher salt and freshly ground black pepper 12 ounces long pasta, such as linguine or spaghetti

¼ cup extra-virgin olive oil 1 large or 2 medium shallots, thinly sliced (1 cup)

Remove from heat and stir in crème fraîche and chopped dill; continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, garnished with more crème fraîche, dill sprigs, and pepper.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4 TO 6

Fresh Cherry-Tomato Pasta Puttanesca 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)

½ cup extra-virgin olive oil, plus more for serving 1 cup crushed and pitted green olives, such as Castelveltrano

⅓ cup brine-packed capers, drained and coarsely chopped 3 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli 1 ounce Pecorino Romano, grated ( ½ cup packed), plus more for serving 1. In a large bowl, combine tomatoes,

oil, olives, capers, and garlic. Season generously with salt and pepper.

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2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions.

Reserve ¼ cup pasta water, then drain.

3. Add pasta to bowl with tomatoes;

1 pound button or cremini mushrooms, sliced (6 cups)

add reserved pasta water and cheese.

Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

1 tablespoon prepared horseradish

ACTIVE/TOTAL TIME: 20 MIN.

| SERVES: 4 TO 6

½ cup crème fraîche, plus more for serving 2 tablespoons chopped fresh dill, plus sprigs for serving 1. Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

2. Meanwhile, heat oil in a large straight-

sided skillet over medium-high. Add shallots; cook, stirring, until translucent, about 2 minutes. Add mushrooms, season with salt and pepper, and cook until tender and browning in spots, 7 to 9 minutes. Stir in horseradish, pasta, and ½ cup pasta water; cook, stirring and shaking pan until pasta is cooked and sauce begins to coat pasta, 1 to 2 minutes.

Shrimp-and-Chipotle Pasta Kosher salt and freshly ground pepper 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli

¼ cup extra-virgin olive oil 1 head fennel, thinly sliced (1½ cups), fronds reserved 2½ cups fresh corn kernels (from 3 ears) 3 chipotles in adobo, seeded and chopped (1 tablespoon), plus 2 tablespoons sauce 1 pound large shrimp, peeled and deveined

⅓ cup heavy cream

MARTHA STEWART LIVING

127

The Workbook 1. Bring a large pot of salted water

to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve ½ cup pasta water, then drain.

2. Meanwhile, heat oil in a large

straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes.

Add corn and chipotles with sauce and cook, stirring, 3 minutes.

Add shrimp; cook until just beginning to curl but not completely cooked, about 1½ minutes.

3. Add pasta, reserved pasta

water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.

ACTIVE TIME: 25 MIN. SERVES: 4 TO 6

| TOTAL TIME: 30 MIN.

Anchovy and PreservedLemon Pasta Kosher salt and freshly ground pepper 12 ounces long pasta, such as spaghetti or linguine

¼ cup extra-virgin olive oil, plus more for serving 2 tablespoons minced garlic (from 5 to 6 cloves) 2 tablespoons minced oil-packed anchovies (from 6 to 8)

¼ cup chopped preserved lemon (from about ½ storebought preserved lemon; we like Les Moulins Mahjoub)

¾ cup coarsely chopped flat-leaf parsley, plus whole leaves for garnish 1 ounce Parmigiano-Reggiano, finely grated (½ cup packed), plus more for serving 1. Bring a large pot of salted water

to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package

directions. Reserve 1 cup pasta water, then drain.

2. Meanwhile, heat oil in a large

straight-sided skillet over medium-high. Add garlic and anchovies and cook until fragrant, about 30 seconds. Add preserved lemon; cook 30 seconds. Add pasta and ¾ cup pasta water; cook, stirring and shaking pan, until pasta is cooked, 1 to 2 minutes.

Remove from heat; add parsley and cheese and continue stirring and shaking pan, adding more pasta water as necessary to create a creamy sauce. Season with salt and pepper and serve with more cheese, pepper, and parsley leaves, and a drizzle of oil.

ACTIVE/TOTAL TIME: 15 MIN.

| SERVES: 4 TO 6

Pork-and-Broccoli Stir-Fry ¼ cup reduced-sodium soy sauce

¾ cup low-sodium chicken broth 2 tablespoons fresh lime juice 4 teaspoons cornstarch

1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise Kosher salt and freshly ground pepper 2 tablespoons packed lightbrown sugar

¼ cup safflower oil 1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise 1 small onion, halved and thinly sliced 8 cloves garlic, smashed and peeled 2 tablespoons minced fresh ginger (from a 2-inch piece) 1 to 2 teaspoons chili paste, such as sambal oelek, or ¼ teaspoon red-pepper flakes 1 can (8 ounces) sliced water chestnuts, drained Steamed rice, for serving (optional) 1. Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.

2. Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate.

Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to mediumhigh. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisptender, about 2 minutes.

3. Return pork and accumulated

juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.

ACTIVE/TOTAL TIME: 30 MIN.

| SERVES: 4

Seared Strip Steaks With Braised Peppers and Onion 2 boneless New York strip steaks (each 1 inch thick; about 1½ pounds total) Kosher salt and freshly ground pepper

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Nothing Else Tastes Like 2 teaspoons dried oregano 1½ teaspoons ground coriander 3 tablespoons extra-virgin olive oil

4 ounces cream cheese, room temperature 10 ounces baby spinach (7 cups)

2 red, orange, or yellow bell peppers (stems, ribs, and seeds removed), thinly sliced lengthwise (3 cups)

1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole

1 large onion, halved and thinly sliced (3 cups)

3 tablespoons fresh lemon juice

2 basil sprigs, plus fresh leaves, sliced if large, for serving

¼ cup white balsamic vinegar 1 can (6 ounces) tomato sauce (¾ cup) Steamed rice, for serving (optional) 1. Pat steaks dry. Generously season with

salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.

2. Heat a large cast-iron skillet over high.

Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125˚ for medium-rare, about 3 minutes more. Transfer to a plate.

3. Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds.

Add tomato sauce, accumulated juices from steak, and ⅓ cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes.

Remove and discard basil.

4. Thinly slice steak against the grain.

Serve over rice, with braised vegetables and basil leaves.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

SERVES: 4

Creamy Lemon Chicken With Spinach and Artichokes 1 pound chicken cutlets Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dredging 2 tablespoons unsalted butter

1 ounce Parmigiano-Reggiano, finely grated ( ½ cup packed) Steamed rice, for serving (optional) 1. Heat a large cast-iron skillet over

medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.

2. Add remaining 1 tablespoon oil,

garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes.

Stir in artichokes; cook 1 minute more.

Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes.

Remove from heat; stir in lemon juice and cheese. Serve over rice.

ACTIVE TIME: 30 MIN.

Big-Batch Triple-Chocolate Brownie Bars

3 sticks unsalted butter, cubed, plus more, softened, for sheet 3 cups unbleached all-purpose flour

¼ cup Dutch-process cocoa powder 1½ teaspoons baking soda 1½ teaspoons kosher salt 1 pound bittersweet chocolate, coarsely chopped (3 cups) 1 cup granulated sugar 1½ cups packed light-brown sugar 3 large eggs, room temperature 2 teaspoons pure vanilla extract

1 tablespoon minced garlic (from 3 cloves)

8 ounces roasted unsalted nuts, such as peanuts, pecans, or walnuts, coarsely chopped (1⅔ cups)

1 tablespoon fresh thyme leaves

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You can use any combination of nuts and dried fruits, or skip them entirely. For the best flavor and texture, make the bars at least one day ahead.

2 tablespoons extra-virgin olive oil

1¼ cups low-sodium chicken broth

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| TOTAL TIME: 35 MIN.

SERVES: 4

6 ounces dried fruits, such as raisins, currants, or cherries (1¼ cups) 4 ounces white chocolate, coarsely chopped ( ¾ cup)

MARTHA STEWART LIVING

129

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Nothing Else Tastes Like 1. Preheat oven to 350˚. Brush a 13-by18-inch rimmed baking sheet with butter.

In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.

2. In a large heatproof bowl set over a

pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate.

Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.

3. Transfer batter to prepared sheet,

spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate.

Gently press toppings into batter with flattened palms.

4. Bake until edges are puffed and just set

but center is still wobbly, 20 to 23 minutes.

Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles.

Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.) | TOTAL TIME: 1 HR. 5 MIN., PLUS COOLING | MAKES: 54

1 minute. Add beans and liquid, season with salt and pepper, and cook, mashing with a potato masher or the back of a spoon, until liquid is reduced and thickened, and some beans are mashed and some are whole, about 2 minutes.

2. Layer each tortilla with ⅓ cup bean mixture, followed by ¼ cup each rice; cheese; meat, tofu, or vegetables; and greens. Fold in edges, then roll up into a tight package.

Wrap each in plastic wrap, then freeze in a single layer. Transfer to freezer bags and store in freezer up to 3 months.

3. To serve, defrost and heat through burritos in a microwave, flipping once, 2 minutes (or in a 350° oven, wrapped in foil, 25 minutes). Heat a little oil in a medium nonstick skillet; add reheated burrito. Cook until crisp and browned, 1 to 2 minutes per side.

ACTIVE/TOTAL TIME: 35 MIN.

| MAKES: 8

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ACTIVE TIME: 35 MIN.

Freezer Burritos ¼ cup extra-virgin olive oil, plus more for crisping 2 tablespoons minced garlic (from 5 to 6 cloves) 2 teaspoons chili powder

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1 can (4.5 ounces) chopped green chiles 2 cans (each 15 ounces) beans, such as black, pinto, or kidney, 1 drained, 1 undrained (3 cups total) Kosher salt and freshly ground pepper 8 flour tortillas (each 10 inches) 2 cups steamed rice 2 cups grated cheese, such as cheddar or Monterey Jack (from 7 ounces) 2 cups shredded cooked meat, such as chicken, beef, or pork; or tofu or Roasted Vegetables (see recipe, page 126) 2 cups coarsely chopped baby greens, such as spinach, arugula, or kale 1. Heat a medium skillet over mediumhigh. Swirl in oil. Add garlic; cook until fragrant, about 30 seconds. Add chili powder; cook 30 seconds. Add chiles; cook

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MARTHA STEWART LIVING

worth the Wait

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Collecting

Bakelite jewelry was ahead of its time when it appeared in the early 1900s. The material— an almost-indestructible synthetic resin invented by Belgian immigrant Leo Baekeland at his lab in Yonkers, New York—was first used for car and radio parts, but quickly found its niche in fashion.

Sculptural and lightweight, it comes in saturated colors that mimic much pricier stuff: A shade called apple juice resembles amber, and marble green passes for jade. Basic red and black have always been most desirable, however, even though they’re no rarer than other colors—you can find thin bracelets (called spacers) for as little as $20. The jewelry went out of production by the ‘70s, but it spans decades of styles, from art deco (picture Coco Chanel) to ‘60s boho.

Punctuate an understated outfit with a few bangles, and you’ll look effortlessly of-the-moment.

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

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