Martha - January/February 2020

MARTHA STEWART

LOVE FEST Embrace the new year with 150+ ways to live happier and healthier

TAKE HEART Use our free templates to make this bow (page 16).

Fill the box with our easy jam cookies (page 21).

MARTHA’S VALENTINES FRESH & VIBRANT WINTER MEALS

JANUARY/FEBRUARY 2020 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

PARTY AT YOUR PLACE! FOOD, FUN & GAMES

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| January | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4

Brunch and hike with Jude and Truman

Cardio and core

Weight training

8

9

10

Cardio and core

Weight training

16

17

Cardio and core

Weight training

23

24

NEW YEAR’S DAY

5

Horseback ride with friends

6

Put away holiday decorations Weight training

12

Hike with Jude and Truman

19

Go antiquing

26

Cross-country-ski with friends (if snowy enough)

13

7

Martha Stewart’s Organizing hits bookstores

14

Clean and organize kitchen pantry

Harvest citrus from the greenhouse

Weight training

Yoga

20

21

MARTIN LUTHER KING JR. DAY

Organize photos for blog

Weight training

Yoga

27

28

Bring fresh eggs to the office

Take drone photos of property

Weight training

Yoga

Take inventory of wines

15

Draft plan for spring planting

22

Schedule eye exam

29

Clean canary cage

Write thank-you cards

Divide and repot sansevieria

Sister Kathy’s birthday

The Winter Show opening-night party in NYC

Clean and organize refrigerator

Refill bird feeders

Mulch ornamental beds with compost

Make chicken scarpariello (see page 92)

11

Family dinner with Alexis and grandchildren

18

Host brunch for friends

25

LUNAR NEW YEAR

Weight training

30

31

Cardio and core

Weight training

Host dinner on the farm

Friend Jean Pigozzi’s birthday

Place seed orders

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

| February | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

Horseback ride

2

GROUNDHOG DAY

3

4

Early-morning visit to greenhouse

Start onions from seed

Weight training

Yoga

5

Make stocks for soup

8

6

7

Cardio and core

Weight training

13

14

Cardio and core

Weight training

20

21

Cohost dinner and reception at South Beach Wine & Food Festival

Go antiquing

27

28

29

Feed orchids

Sharpen and oil garden tools

Hike with Jude and Truman

Watch Super Bowl LIV

16

Horseback ride

23

Visit gardens in Miami

2

10

Bring blooming orchids into the house

17

11

Repot begonias

18

Organize seed packets as they arrive

Weight training

Yoga

25

Groom cats

Wash dogs’ winter coats and sweaters

Weight training

Yoga

JANUARY/FEBRUARY 2020

Friend Allyn Magrino’s birthday

Yoga

PRESIDENTS’ DAY

24

12

19

New York Botanical Garden Orchid Dinner

26

Gardener Ryan McCallister’s birthday

Bake and decorate cookies

Cohost dinner at South Beach Wine & Food Festival, in Florida

Make dressed chicories with apples and Gouda (see page 64)

VALENTINE’S DAY

Colleague Sarah Carey’s birthday Weight training

15

Lunch with friends

22

Brunch with Alexis and grandchildren

ILLUSTR ATIONS BY JUDY GL ASSER

9

Craft valentine boxes (see page 15)

Love, for all the right reasons. ®

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JANUARY/FEBRUARY 2020

Contents 68 A PLACE IN THE SUN

With its serene architectural details and sleek dècor, this Gulf Coast home is a breath of fresh air.

74 HOW HER

GARDENS GROW

Martha shares the planning and thought behind her most extraordinary landscapes.

82 MODERN

MENDING

Darning and patching can do more than just repair your favorite clothes. Try these techniques to weave one-of-akind style into them, too.

LENNART WEIBULL (SOUP); WILLIAM ABR ANOWICZ (ROOM)

88 THAT’S AMORE!

Start with a mouthwatering red sauce, sprinkle with love, and serve your famiglia an epic Italian-American supper.

62

Full-Spectrum Flavor Brighten your winter meals with vibrant seasonal produce and our recipes.

MARTHA STEWART LIVING

5

JANUARY/FEBRUARY 2020

Contents

56

20 Objects of Affection 15 Our founder personalizes Valentine’s Day gifts for family and friends.

GOOD THINGS

42

EVERYDAY FOOD

19 Party pigs-in-ablanket, DIY valentines, a kitty condo with a view, and more.

Healthy Appetite: Liquid Sunshine 51 Anti-inflammatory turmeric makes a splash in a trio of energizing drinks.

Perfecting: A Warm Welcome 52 Three hearty, homey beef stews.

GOOD LIVING The Well-Kept Home: Inner Happiness 25 Everything you need to turn your place into a winter retreat.

American Made: Porcelain Dream 28 A Brooklyn ceramist takes her sweet time crafting exquisite tablewares.

Organizing: A Call to Order 32 Declutter your life with help from our latest book, Martha Stewart’s Organizing.

25 6

JANUARY/FEBRUARY 2020

Tastemaker: The Good Doctor 36 Holistic physician Robin Berzin’s prescription for style.

Health & Wellness: Bounce Back Better 38 How to rally from a sleepless night, a cocktail too many, and other #adulting curveballs.

Beauty: Renewing Soaks 42 Tap into the healing powers of an allnatural infused bath.

Beauty: Beauty Goals 44 Put your best face (and hair, and nails) forward with these nearly effortless resolutions.

Ask Martha 46 All your pressing questions answered.

Out of the Kitchen: Fan Favorites 54 Delicious gameday game plans from our food editors.

What’s for Dinner?

Lean Into It 56 Jazz up low-fat proteins with zesty spices and sides.

Sweets: Cloud Nine 58 One spoonful of this heavenly rice pudding will send you soaring.

Departments

Martha’s Calendar 2 Editor’s Letter 8 Out & About 10 The Workbook 95 Recipe Index 96 Remembering 104

| ON THE COVER |

SHARE THE LOVE The jam-filled centers of these butter cookies are created with two presses of a fork or spoon handle.

For details, see page 21. Photograph by Johnny Miller. Styling

by Naomi deMañana and Tanya Graff.

KIRSTEN FR ANCIS (VALENTINES); PETER ARDITO (MATCHSTICKS); ANNA WILLIAMS (BATHTUB); CON POULOS (PORK)

FROM MARTHA

A few notes on walnuts, happiness and

the joy of paper towels when your cup runneth over

Learn how to make a salad that will bring you bliss, how paper towels can help keep your spinach fresh, plus hundreds of other recipes made with heart-healthy* California walnuts at walnuts.org.

Per one ounce serving. *California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our suggestions that I look forward to putting into use.

1

There are many ways to share the love. Take a cue from Martha, who personalized heart-shaped boxes for her nearest and dearest. Page 15.

Care Package 2

Elizabeth Graves, Editor in Chief @ebgraves elizabeth@marthastewart.com

Studies continue to tout turmeric’s health benefits. How to actually enjoy it daily and reap them? I’ll imbibe one of these. Page 51.

3

Wearing sunscreen on the regular is a resolution worth keeping.

“Beauty Goals” offers real solutions for better skin and more.

Page 44.

4

Just because the holidays are behind us, that’s no reason to hibernate. Invite friends over, or gather the family for a Sunday supper. Page 88.

5

An orderly home is a happy home. Martha Stewart’s Organizing, her latest book, offers hundreds of get-shipshape tips.

Page 32.

For subscription inquiries, call 800-999-6518.

8

JANUARY/FEBRUARY 2020

PORTRAIT BY PERRY HAGOPIAN

JOHNNY MILLER (HEART BOX, SUNSCREEN); CON POULOS (DRINKS); CHRIS SIMPSON (SUPPER); LENNART WEIBULL (BOOK)

is a common refrain in my home, and it’s always in reference to my 5-year-old son, who, we joke, gets the royal treatment. My husband and I strive to teach him daily to make his bed and pick out his own clothes (and preferably put them on in less time than it takes to bake a loaf of bread), but naturally he needs a lot of help. He’s little and learning, so as parents we cook for him, clean for him, and make sure he’s filling up on fruits and vegetables, and forgoing too much sugar and screen time. We see to it that he gets to bed early, and rises to a healthy breakfast and enough runway to land a (relatively) stress-free, on-time arrival at school. In essence, it’s good to be James. Wouldn’t it be nice to have someone pack your lunch?

The paradox of growing up, though, is that along with glorious autonomy comes personal responsibility: We become accountable for our own health and happiness, and making all the right decisions to those ends. While the editors of Living can’t come over and cut up your afternoon crudités or organize your life (unfortunately), we can send you off with a care package, and this one is positively brimming with inspiring ideas and strategies to help you live better.

So it’s good to have someone in your corner, too.

Happy 2020, and enjoy the issue!

“IT’S GOOD TO BE KING”

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO START THE YEAR

| ON THE ROAD |

NO SKIS NEEDED Imagine zooming over a pristine, powdery crevasse at up to 28 miles per hour without clicking into a single boot or binding.

That’s the beauty of the Breathtaker Alpine Coaster in Colorado’s Aspen Snowmass (right). Each car has its own brakes, so you can carefully finesse hairpin turns and soar down steep drops (aspensnowmass.com). Here, three more mountain highs.

Swap slopes for ropes: The zip-line tour at Hope Lake Lodge and Greek Peak Mountain Resort sends you gliding between treetops 65 feet above the ground. Look down (if you dare) while racing a friend to the finish. hopelakelodge.com

PARK CITY, UTAH Book dinner at Deer Valley Resort’s Empire Canyon Lodge, where creamy raclette cheese and chocolate fondues are melted to order in five floor-to-ceiling fireplaces. deervalley.com

Sip a Haute Cocoa Deluxe versions take the classic warmer-upper over the top.

TETON VILLAGE, WYOMING Miles upon miles of undeveloped land make this area stellar for stargazing. Join an astronomer at Four Seasons Jackson Hole to explore the Milky Way through the lens of a professional-grade telescope. fourseasons.com/jacksonhole

Seattle Ganache made from Bakery Nouveau’s bean-to-bar chocolate intensifies its creamy drink (above). bakerynouveau.com

Austin, Texas Try the local favorite at Fluff Meringues & More: a cinnamonspiked Mexican recipe capped with vanilla meringue. fluff-meringues.com

Chicago Keep it light (Belgian and French white chocolate and lemon), or go deep (dark chocolate, oat milk, and maple syrup) at Mindy’s HotChocolate. | ON OUR BOOKSHELF |

Jump-start a resolution to read with these thought-provoking finds. If you aim to finish more novels in 2020, crack open Kiley Reid’s buzzy, addictive debut, Such a Fun Age (Putnam)—you’ll inhale it. Reid deftly reveals a surprising overlap between a twentysomething babysitter’s and her well-to-do employer’s very different circles, then plunks you down to wait for the collision. Craving nature? Color your world with Floret Farm’s A Year in Flowers (Chronicle), by Erin Benzakein, a master florist and one of our original American Made honorees. She teaches how to build vibrant, textural arrangements in every season—starting now, with snowberries, amaryllis, and flowering kale. To school yourself in southern food and history, grab Black, White, and The Grey (Lorena Jones): It reveals the blood, sweat, and tears that James Beard Award–winning chef Mashama Bailey and her business partner, John O. Morisano, poured into turning an abandoned civil rights–era Greyhound bus station into their celebrated Savannah, Georgia, restaurant. When you’re done, dig into Bailey’s personal recipes.

10

JANUARY/FEBRUARY 2020

hotchocolatechicago .com

New York City A frothy blend of walnut and oat milks comes with cookie crumbles on top at Maman, a rustic hot spot. mamannyc.com

COURTESY OF ASPEN SNOWMASS (SNOW COASTER); COURTESY OF BAKERY NOUVEAU (COCOA); COURTESY OF PUBLISHERS (BOOKS)

CORTLAND, NEW YORK

| WHY NOT? |

Knock out free radicals.

Need more antioxidants in your corner?

P∂M Wonderful 100% Pomegranate Juice is here to help you fight the free radicals that cause oxidative stress with 700mg of polyphenol antioxidants per 8oz serving. Drink it daily. Feel it forever. © 2019 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, DRINK IT DAILY. FEEL IT FOREVER., the accompanying logos, and the Bubble Bottle Design are trademarks of POM Wonderful LLC or its affiliates. PJ191029-07

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, GROUP PUBLISHER DAREN MAZZUCCA

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

Associate Publisher, Marketing Sandra Salerno Roth

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

ADVERTISING SALES

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford

DIGITAL Executive Editor Jennifer Cress Executive Producer, Video Karen Berner Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Editors Alexandra Churchill, Sarah Schreiber Associate Food Editor Kelly Vaughan Senior Social Media Manager Christina Park Social Media Editor Hannah Nowack

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Design Production Manager Judy Glasser Art/Photo Assistant Madeline Warshaw

NEW YORK Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita

ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi

WEST COAST Integrated Account Director Janet Yano Sales Assistant Laurel Theren

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

MARTHA STEWART BRAND MANAGEMENT MARQUEE BRANDS President Michael DeVirgilio Chief Operating Officer Cory Baker President, Home Division Carolyn D’Angelo EVP, Executive Director of Design Kevin Sharkey SVP, Marketing Stella Cicarone SVP, Content Strategy Kimberly Miller-Olko VP, Culinary Director Thomas Joseph

MIDWEST Integrated Sales Directors Brad Moore, Sara Swiatkowski

DETROIT VP, Group Sales Director Wendy Rosinski DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

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

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

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

PRINTED IN THE USA

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2020 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith.com.

ON THE WEB

MarthaStewart.com FRESH INSPIRATION FOR YOU AND YOUR HOME

K ATE MATHIS (CUPCAKES); JULIA GARTL AND (SALMON); PERNILLE LOOF (DESK); LENNART WEIBULL (TIES); ADDIE JUELL (KITCHEN); K ANA OK ADA (DIP)

GREAT IDEAS SERVED UP DAILY

Heartfelt Sweets

One-Pot Meals

Organizing Tips

marthastewart.com/heart-shaped-treats

marthastewart.com/one-pot-dinners

marthastewart.com/storage-organization

DIY Valentines

Easy Kitchen Upkeep

Crowd-Pleasing Bites

marthastewart.com/valentines-day-crafts

marthastewart.com/kitchen-cleaning-tips

marthastewart.com/game-day-recipes

Let’s keep in touch!

Follow us on Facebook, Instagram, Pinterest, Twitter, and YouTube. @marthastewart |

@marthastewart |

pinterest.com/marthastewart |

@marthaliving |

youtube.com/marthastewart

MARTHA STEWART LIVING

13

A COOKIE STRAIGHT FROM 1937.

Back in 1937, our founder, Margaret Rudkin, put her faith in simple kitchen pantry ingredients. We still do today. Real chocolate, creamery butter and cage-free eggs make our Pepperidge Farm Farmhouse® Thin & Crispy cookies simply delicious. Available in Dark, Milk, Triple and Toffee Milk Chocolate.

From MARTHA TEACH AND INSPIRE

Objects of Affection

HAIR BY JAMES PALESE AT WARREN-TRICOMI; MAKEUP BY DAISY TOYE; SWEATER BY CELINE

For Valentine’s Day, Martha is putting a fun spin on the classic gift.

To follow her sweet recipe, start with the chicest of handmade boxes (behold that beautiful paper bow!), fill each one with personalized presents you know the recipient will adore, and send the love.

TOP NOTCH Martha closes the loop on a paper bow. For the howto, turn the page.

PORTRAIT BY NOE DEWITT

MARTHA STEWART LIVING

15

PAPER BOW HOW-TO Download the templates at marthastewart.com/heartboxbow, and follow these instructions:

1. PRINT OUT TEMPLATES AT 200%

Then trace the patterns onto the colored paper you want to use for the bow. Cut out all elements.

2. PAINT THE EDGES

Brush on a 3/8-inch-wide border around each piece with a contrasting color; let dry. (We used Martha Stewart multisurface satin acrylic craft paints.)

S

3. ASSEMBLE

have been written about Valentine’s Day. Geoffrey Chaucer connected the day to the mating of birds in early spring. Shakespeare referenced it in Hamlet and A Midsummer Night’s Dream. And in the 18th century, the nursery rhyme “The Valentine” was first published in Gammer Gurton’s Garland, inspiring endless variations on its opening lines: “The rose is red, the violet’s blue, the honey’s sweet, and so are you.”

For me, the day has always been an opportunity to express love and close friendship. I craft homemade presents for those dearest to me, and send cards to friends and relatives—and even a few flirtatious ones for a little fun.

This year, I gave something extra-special to my grandson, Truman; my granddaughter, Jude; my daughter, Alexis; and my dear friend Kevin Sharkey: heart-shaped boxes filled with gifts

16

O MANY POEMS, PLAYS, AND SONGS

JANUARY/FEBRUARY 2020

With adhesive dots or double-sided tape, attach the two loops together, overlapping the ends by about an inch. Cover the seams with the knot piece and glue or tape closed.

Fold the ties and attach to the back of the bow. Stick the finished bow on the box at an angle.

and treats picked just for them. Living style editor-at-large Naomi deMañana helped craft them, painting the cardboard heart boxes and embellishing them with contrasting colored paper.

Then we topped them with graphic paper bows. (You can cut them out by hand with a template, but if you have a Cricut machine, that works well, too.) Painted dividers make their contents look especially neat and organized.

Whatever you choose to put inside—cookies, candies, costume jewelry, or fly-fishing lures for the angler in your life—remember to make it personal, and put your heart into it.

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

Slightly imprecise borders add to the charm.

For instructions and materials to make these boxes, see page 96.

1

2

3

4

A FEW OF THEIR FAVORITE THINGS

1. For Truman, a Liverpool F.C. fan, Martha gathered wristbands, pencils, and other items featuring the soccer team’s logo. 2. Jude will find hair ribbons, barrettes, and scrunchies in colors she loves; the barrettes are clipped onto two halves of a paper heart. 3. Alexis loves all kinds of fruits, so Martha packed an assortment, including dried persimmons, mango, figs, and apricots. 4. The ultimate candy fix for Kevin: an eye-popping sampler of chewy and salty licorice.

MARTHA STEWART LIVING

17

Nachos? Wings?

Potato Skins?

All of the above.

Reynolds Wrap®, your GAME DAY M.V.P.

© 2020 Reynolds Consumer Products, LLC. “This is the good stuff” is a trademark of Reynolds Consumer Products LLC.

Recipes at ReynoldsKitchens.com/GameDay

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| EASY ENTERTAINING |

HUDDLE UP No party appetizer gets tackled like pigs in a blanket. Make this pull-apart ring, and your guests will go hog wild. Our Super Bowl starter calls for store-bought pizza dough, hot dogs, and a springform pan. Fill a ramekin with mustard or ketchup, and the game of “this little piggy went into my belly” will rival the moves on the screen. See page 96 for the recipe.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY KIRSTEN FRANCIS

MARTHA STEWART LIVING

19

| MAKE & GIVE |

Up and at ’Em When you have a valentine who makes your heart go pitterpatter, return the favor. These pop-up cards are fun for both kids and the young-at-you-know-what to make, since they call for basic scissor skills to send balloons bobbing, flowers blooming, and lips smooching. Cut short strips of construction paper and crimp them; glue one end to the card and a shape (like our lips) to the other. Or try the step method, right, used for our tulip and balloon designs. Then declare your love in 3-D.

The Beats Go On What makes these hearts so awesome? They have two chambers of surprise treats inside! Fill a pair of reusable Easter eggs with mini toys or candy.

Stick them together with a dot of hot glue, wrap crepe paper around them a few times, and tuck a V of rolled-up crepe paper into the bottom for the point. Then keep wrapping, adding flat goodies like stickers as you go. Secure the tail with tape, and it’s ready to rock and (un)roll.

THE DETAILS: Martha Stewart Crafts decorative egg boxes, $10 for 3, amazon.com. Birthday in a Box solid crepe streamers, in Red and Pink, $1 for 81 ft., birthdayinabox.com. Mrs. Grossman’s micro heart stickers, $2.25 for 3 sheets; Chubby Ladybug stickers, $2.25 for 3 sheets; and Just Desserts Reflections stickers (similar to shown), $2.25 for 2 sheets, mrsgrossmans .com. Safari Ltd. Lucky Fun Pack of Good Luck minis (similar to shown), $7 for 8 pieces, safariltd.com.

20

JANUARY/FEBRUARY 2020

THE DETAILS: Paper Presentation matte cover paper, 8½" by 11", in Coral, Lily, and Light Pink, $8 each for 25 sheets; matte text paper, 8½" by 11", in Verde and Rouge, from $4 for 25 sheets; and matte A9 envelopes, in Coral and Light Pink, $17 for 50, paperpresentation.com.

STEP + REPEAT Fold paper in half to make card. Cut pairs of slits into folded edge, ¼ inch apart. Open card and push sections between slits forward to form steps; glue paper shapes onto them.

PHOTOGR APH BY JOHNNY MILLER (COOKIES); ILLUSTR ATION BY BROWN BIRD DESIGN

SEE HOW IT’S DONE Hover your phone’s camera over this smart code (no app required) to watch a video of this cookie-making technique.

| CELEBRATE |

Love Bites Tell your sweeties, “You’re my jam!” in a way that’ll turn them into jelly. Simply roll butter-cookie dough into balls, and press the handle end of a spoon into each twice to make a V that expands as it bakes (genius!). Then sprinkle with sanding sugar, fill the indentations with warmed preserves, and give your heart away again and again. For the recipe, see page 97.

MARTHA STEWART LIVING

21

PARTY MODE Remove the shearling to reveal the brass tray underneath—and convert your cat’s abode into a slim side table, just right for setting down drinks.

| THE FIND |

A Clean Break Less agitation is a good thing for all of us—and our bras.

That’s why we’re so into plant-based Soak.

It’s a low-foam, no-rinse detergent that gently launders sweaters, lingerie, and swimsuits, and saves you time at the sink. Add a teaspoon to a gallon of cool water, and let items sit in it for 10 to 15 minutes to dissolve dirt and detergent alike. Then roll in a towel to blot, and airdry. Load, lightened.

THE DETAILS: Soak laundry soap, from $16 for 375 ml, us.soakwash.com.

| PET PROJECT |

Purr-á-Terre

Prime feline real estate features textured surfaces for scratching and indoor/outdoor nooks for napping. But the cat condos with the most curb appeal can be pricey. Head to the hardware store to DIY one that truly has it all. Our brilliant base is a sturdy but lightweight cardboard cylinder; this kind is typically used in construction projects to mold concrete. It stands 48 inches tall, so halve it with a handsaw (use the remainder to make a second home, save it for another project, or recycle it). Then sketch on a front door and cut it out. Hot-glue on a durable sisal exterior, and appoint the penthouse with a shearling-lined tray for lounging with a view.

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THE DETAILS: Sakrete tube for concrete, 12" by 48", $12, homedepot .com. Fiskars precision handsaw, 7", $30; and Surebonder Plus Series dual-temperature hotglue gun, $25, michaels .com. Sisalcarpet.com Feline sisal, $28 a sq yd., sisalcarpet.com. IKEA Glattis tray, $20; and Sejling sheepskin, in Gray, $50, ikea.com.

| RESCUE & REVAMP |

Divine Intervention

When Living home editor Lorna Aragon spotted this vintage church pew at an auction, she was struck by its soul—and the curved arms reminded her of Swedish antiques.

That’s why she painted it a serene Scandi blue. But of course, this kind of bench was built to be practical, not plush. Here’s how she transformed it into an inviting landing spot.

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A Shaker rail painted to match pulls this entry space together.

The pew had only the top plank for back support, so Lorna got a ¾-inch-thick board cut to fit and screwed it into the arms on either side.

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To create a matte, slightly weathered finish, she sanded the pew, brushed it with Annie Sloan chalk paint in Old Violet ($35 a liter, anniesloan .com), and let it dry.

Then she sanded the edges again lightly, and topped it all off with a coat of clear chalk-paint wax.

THE DETAILS: Annie Sloan clear chalk-paint wax, $25, anniesloan.com.

Meadowbrook Creations unfinished plain-style Shaker peg rack, from $1.50 a sq. in., meadowbrookcreations.com. Kravet Basics twill tickingstripe fabric, in Blue & White, $40 a yd., fabric.com. Dash & Albert by Annie Selke Swedish rag indoor/outdoor rug, from $54, annieselke.com.

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To pad the seat, she had a ticking-striped cushion made with two-inch-thick foam.

Her go-to custom pillow maker is CushionSource.com.

MARTHA STEWART LIVING

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

| THE WELL-KEPT HOME |

Inner Happiness What’s the polar opposite of cabin fever?

Homebody heaven. And it can be yours wherever you live when you outfit your place with goods that invite everyone to get comfortable— and diversions that offer hours of indoor fun.

The next time the temperature goes down, your outlook will be up.

TEXT BY CLAIRE SULLIVAN

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

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7 6 CREATURE COMFORTS 1. SINK IN AND STAY AWHILE

2. PAD AROUND YOUR PAD

4. GET WARMER

6. MAKE A BLANKET STATEMENT

These feather-and-down-filled poufs implore you to do just that.

The nubby, neutral cushions are crafted by artisans in Argentina and Guatemala from dense, durable organic sheep’s wool.

Unlike slip-ons that leave your heels out in the cold, Glerups felted wool slippers fully cocoon your feet.

Flick on Muji’s electric kettle for instant tea: The Japanese plug-in pot boils a cup of water in exactly 80 seconds, and has minimalist mojo to spare.

Evangeline Linens’ wool, cashmere, and mohair throws are like your favorite chunky sweater, writ large.

From top: Sien + Co Puna handwoven pillow, in Ivory, $245; Molt Studio handmade wool shag pillow, in Spice, $160; and Sien + Co Campo pillow, in Ivory with Gold Stripe, $235, bloomist.com.

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$95, llbean.com.

3. FIND A NEW FLAME

$95, muji.com.

Bellocq Tea Atelier candles are infused with the aromas of the artisanal Brooklyn teamaker’s specialty blends (lemongrass and sage, mint and cedar) and emit a glow in gleaming brass.

When you drape a plush, sustainably sourced Jenni Kayne Double Sheepskin onto a sofa, the humans in your house may start to hibernate—or at least purr.

$86 each, bellocqtea.com.

In Dark Linen, $260, jennikayne.com.

5. HAVE A SOFT SPOT

Herringbone throws, in Harvest and Rosé, $275 each; and mohair throw, in Rosé, $297, evangelinelinens.com.

7. LIGHT YOUR HEARTH

Pluck a stick from the base of the handblown-glass Skeem Design fireplace match cloche, and starting a fire will be as meditative as listening to it crackle.

In Smoke, $48, skeemshop.com.

PETER ARDITO (2, 3, 4, 5, 6, 7, 8, 9, 11, 14, 15); COURTESY OF MANUFACTURERS (10, 12, 13)

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10

8

9

12 13

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15 14

FUN & GAMES 8. CLEAR THE COFFEE TABLE

10. STEEP AND REPEAT

12. SET THE BAR HIGH

14. KEEP GAMES ON DECK

Gray Malin’s two-sided The Snow puzzle is a daily double: Complete an aerial shot of powdery evergreens, then flip and unscramble a slopeful of colorful skiers.

Pack leaves in the dishwashersafe Martha Stewart Collection tea infuser for a well-balanced brew without any waste.

Subtle tropical and floral notes (lychee, rose) distinguish Suntory Hibiki Harmony whisky. Our food editors suggest sipping the Japanese blend straight, ideally with a slice of fruit tart.

Don’t let this looker languish in a cabinet. The ice-blue, aqua, and navy design on Printworks’ backgammon set is fit for play and display.

$25, graymalin.com.

9. HAVE A HYGGE MOMENT

$9, macys.com.

11. MAKE IT A MOVIE NIGHT

Sea-buckthorn leaves handpicked by family farmers in Sweden give Ayla + MyHavtorn Happy tea its delicate flavor and mood-lifting, anti-inflammatory effect.

The patterned side of Rumpl’s Sherpa blanket is camping-grade and water-repellent (aka spillproof). The downy underside is supremely snuggly. And it’s made from recycled plastic bottles.

$39 for 40 g, aylabeauty.com.

In Nantuck’y, $129, rumpl.com.

WIN $10K

Want a little help updating your home? Visit marthastewart .com/10kdecor and enter to win $10,000. For details, see page 101.

$75, thewhiskyexchange.com.

$47, printworksmarket.us.

15. FLOCK TOGETHER

Bubbling with Gruyère and fontina or bittersweet chocolate, the Boska fondue set, made of heatconducting copper, will beautifully cap off your next snow day.

In the addictive, gorgeously illustrated Wingspan board game, you compete to fill your aviary with exciting finds—painted buntings, prothonotary warblers, sandhill cranes—from among 170 species.

$139, food52.com.

$60, stonemaiergames.com.

13. LET CARES MELT AWAY

MARTHA STEWART LIVING

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“There are so many ways to depict a flower,” says Goldstein, who has clocked countless hours studying draw‑ ings of the natural world at New York’s Metropolitan Museum of Art. In her work, you’ll find daisies, tiger lilies, and fritillaria, plus birds and numer‑ als that nod to scien‑ tific notations.

THE DETAILS (from top): Number dinner plates, flower salad plates, and bird des‑ sert plates, from $90 each, mgbyhand.com.

MARTHA S T E WA R T

American Made

Porcelain Dream Ceramist Melissa Goldstein’s love for beautiful, age-worn objects is matched only by her passion for the creative process. The artist pored over 17th-century botanical illustrations for inspiration, and now works in small batches to make her one-of-a-kind tableware, which includes plates, bowls, and vases.

After shaping a single piece, she fires it, paints a design in cobalt, glazes it, and then fires it again in a gas kiln to draw out the clay’s metallic pigments.

You never know where they’ll emerge, but that’s part of the beauty: “It’s the one moment where I cede control,” she says with a laugh. By day, Goldstein works in photo research for fashion brands and magazines. But nights and weekends, she’s behind the wheel, blissfully losing track of time. —Erica Sloan

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PHOTOGRAPH BY JOHNNY FOGG

ST YLING BY TANYA GR AFF

MG BY HAND, Brooklyn

PROMOTION

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SAVOR THE SEASON Kerrygold butter and cheese are

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UPGRADE YOUR BED The leader in sleep innovation, Sleep Number ® delivers proven, quality sleep through effortless, adjustable comfort and biometric sleep tracking. Sleep Number’s revolutionary 360® smart bed and proprietary SleepIQ® technology platform are proving the connection between sleep and well-being.

and creamy products.

Take a look and see how Lynne Feifer, influencer at “365 Days of Baking & More,” created her own crowd-pleasing recipe using the fresh flavors of Kerrygold at marthastewart.com/kerrygold

Take a look and see how Audrey McClelland, lifestyle influencer at “Mom Generations,” gave her bed a much-needed upgrade by checking out marthastewart.com/sleepnumber

TO KEEP WALNUTS FRESH, KEEP THEM COLD Did you know?

The best place to store walnuts is in the refrigerator or freezer.

Learn more at walnuts.org

1

Install a sleek over-thecounter rack, and outfit it with hooks and shelves to keep cooking utensils, herb snippers, and other kitchen tools at the ready.

THE DETAILS: The Container Store wire wall grid, in Rose Gold (similar to shown), $20, and components, from $8, containerstore.com.

A Call to Order

When the vibe of your home is equal parts stylish and shipshape, life is good. Dive into our founder’s newest book, Martha Stewart’s Organizing, to find the smart storage ideas, sharp cleaning tips, and clutter-busting strategies that will refine every daily routine. (No corner of the house is left uncovered.)

Trust us, you’ll never fold towels the same way again.

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TEXT AND PHOTOS EXCERPTED FROM MARTHA STEWART’S ORGANIZING: THE MANUAL FOR BRINGING ORDER TO YOUR LIFE, HOME & ROUTINES, © 2020 BY MARTHA STEWART LIVING OMNIMEDIA, INC. REPRODUCED BY PERMISSION OF HOUGHTON MIFFLIN HARCOURT. ALL RIGHTS RESERVED. PHOTOGR APHS ON THIS PAGE BY LENNART WEIBULL.

GET ON THE GRID

3 | WIN THE LUNCH GAME Corral containers in a single drawer to enable healthy (and eco) habits. Stock up on stackable designs to conserve space. Sort the lids, and stand them up in a cabinet divider or office file sorter. If there’s room, store water bottles and reusable wraps here, too, and you’ll be set to sail out the door.

B

A

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4 | Stop Dirt in Its Tracks

2 BRYAN GARDNER (FRIDGE); ANNIE SCHLECTER (CONTAINERS)

OPTIMIZE YOUR FRIDGE Stock it smartly to keep food fresh for as long as possible, and make everything a breeze to find.

A. EGGS

D. FRUITS AND VEGETABLES

Leave them in the carton to block them from absorbing odors, and place it on a shelf, not in the door, where the temper‑ ature tends to fluctuate.

They can speed up each others’ ripening— and spoiling—if stored in close quarters.

Put them in separate drawers. If possible, group leafy greens together in one drawer, and set it to high humidity to prevent wilting.

B. DAIRY Store milk, yogurt, and the like on a top shelf—preferably toward the rear, where it’s colder.

C. LEFTOVERS They’re most visible—and likely to get eaten—on a middle shelf. Pack them in clear containers (look for glass or BPA‑ free plastic) to keep tabs on what’s inside.

E. MEAT Park it at the bottom—one of the fridge’s colder spots—in a dedicated drawer, if you have one.

F. DRINKS AND CONDIMENTS They have longer shelf lives, so it’s fine to show them the door.

The secret? Do a double doormat: Put one outside for brushing off shoes, and another just inside to catch any remaining detritus.

For outdoors, pick a rugged natural fiber, like coir, that you can easily shake out. Indoors, lay down an absorbent, machinewashable woven cloth, so cleaning it will be a cinch.

5

CONQUER THAT CAVERN UNDER THE KITCHEN SINK

- Install a pullout shelf or lazy Susan on the cabinet bottom for frequent-use supplies, like dishwasher detergent and counter wipes.

- Mount a sturdy tension rod across the top, and hang spray bottles on it by their triggers.

- Stick adhesive hooks inside the door to hold wet cleaning gloves and brushes.

MARTHA STEWART LIVING

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6

CUE THE CONCIERGE A cool, collected command center (below) anticipates your needs and quietly fulfills them. To turn your entryway into a VIP check-in, paint a store-bought corkboard to blend seamlessly into the wall. Add a ledge, and mount a brass curtain rod a few inches above it to display unopened mail attractively. Then screw in cup hooks to hold keys retro-hotel-style, and pin up invites and notices so your “guests” can see all the fun on the horizon.

7

FOLD ’EM Your towels, that is.

For agita-soothing stacks in your linen closet or on an open shelf, do it this way: Hold one vertically and fold it in thirds, then in thirds the other way, making a compact rectangle.

9

TURN THE PAGE ON DUST

10 | NIX STAINS ON THE SPOT

8 | Switch to Matching Hangers The cohesiveness gives your closet, and your mood, an instant lift. For an extra upgrade, choose wooden ones in the same hue as your floor.

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Assemble this triage kit, and you can spring into action the next time tomato sauce spills or pen ink strikes. Decant the essentials on our checklist—acetone, isopropyl alcohol, mineral oil, diluted dish soap, hydrogen peroxide, enzyme detergent, and white vinegar—into clear, labeled travel-size bottles. Then tuck in cotton swabs for dabbing and a copy of our chart (download it at marthastewart.com/ stainchart) to tell you the exact formula to use.

LUCAS ALLEN (COMMAND CENTER); BRYAN GARDNER (SHELVES); MAT THEW WILLIAMS (STAIN KIT)

Dog-ear a few hours one weekend to deepclean your bookshelves: Empty contents onto a drop cloth or old sheet on the floor, and wipe each level and corner with a damp cloth or dry paintbrush. Gently fan out books’ pages to release any dust inside, setting aside a stack to donate. Then vacuum shelves with the brush tool, and restock—and restyle—your library.

With NEW Depend® FIT-FLEX® Underwear, your grandkids will be keeping up with you.

TRUSTED PROTECTION

ULTRA SOFT FABRIC

BEAUTIFUL DESIGNS

1

WIN THIS

2&3

For a chance to win this sweatshirt, go to win.marthastewart .com on January 17. For details, see page 101.

The Good Doctor Robin Berzin, M.D.

Founder and CEO, Parsley Health, Brooklyn

Blond wood, soft pink sofas, thriving houseplants, kombucha on tap: This isn’t your typical doctor’s office. Founded by Ivy League-trained physician Robin Berzin, Parsley Health is a membership-based holistic practice (with centers in Los Angeles, New York City, and San Francisco) that marries comprehensive treatment with modern 24/7 messaging and video chats. “Doctors are trained to be the investigative journalists of medicine,” Berzin says.

“But we need more than 20 minutes once a year to do that.”

Her patients can spend an hour at an appointment, discussing nutrition, fitness, and sleep, and undergoing in-depth testing. “My goal is to transform the health of people across America,” says the mom, whose style is “comfortable but confident,” just like her bedside manner. Berzin’s wellness prescription: Eat real, whole foods, and “find one way to move and one way to relax that you love. After all, the story of your health is the story of your life.” —Melissa Ozawa

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7 10

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“Black jeans straddle the line between dressed up and casual in a way that blue ones just don’t.”

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“It’s so easy to get wrapped up in the dayto-day of work and to feel anxious going to bed. This book helps me clear the noise.”

Her Essentials 1 | Aday Like a Boss sweatshirt “This brand makes chic athleisure.” $135, thisisaday.com.

2 | Alchemie Spa Big Sur fragrance oil “It reminds me of the ocean.” $28 for 10 ml, alchemiespa.com.

5

3 | Jiva-Apoha Mukti Body Oil “I reach for it in winter when my skin needs extra hydration.

It smells amazing.”

From $60 for 2 oz., jivaapoha.com.

COURTESY OF ROBIN BER ZIN (PORTRAIT); GLASSHOUSE IMAGES VIA GETT Y IMAGES (FLOWERS); COURTESY OF MANUFACTURERS (SWEATSHIRT, BACKPACK, TOWELS, COFFEEMAKER, KOMBUCHA, SHOES); PETER ARDITO (OTHERS)

8 9

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12 15 & 16

11 | Parsley Health Rebuild Clean Protein “When I’m not doing intermittent fasting, I’ll drink a smoothie mixed with this in the morning.” $70 for 26.17 oz., parsleyhealth.com.

4 | Peonies “They are full, happy, and wild, and remind me of how life should be lived.”

12 | Breville Infuser espresso maker “It’s the best. I travel with it when we go upstate. It drives my husband nuts.” $580, breville.com.

5 | The Power of Now,

by Eckhart Tolle “I’ve underlined and dog-eared it. Its truths are timeless and universal.”

Namaste Publishing, $16, amazon.com.

13 | Restoration Hardware 802-gram Turkish towels “They’re soft and last forever, through a million washes.”

From $12 each, rh.com.

6 | Lotuff Sling backpack “It’s an investment and took a lot of hunting to find, but I wear it every day. It saves my back and hips.” $840, lotuffleather .com.

14 | Canvas Home Abbesses dishes “Modern, durable, and simple for every day.” $65 for a 4-piece setting, canvashome store.com.

7 | Hynt Solare Bronzing Powder “A little bit makes all the difference.” $35, hyntbeauty.com.

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10 | Dyson Airwrap “This thing deserves a medal. It turned drying and styling my hair from a chore to a pleasure.” $500, dyson.com.

8 | Re/Done High Rise Stove Pipe jeans “I love the high waist, and the butt isn’t bad, either.” $240, shopredone .com.

9 | Outdoor Voices warmup leggings “I try to take yoga at least twice a week; these are my go-to.” $75, outdoorvoices .com.

15 | Naturopathica Sweet Cherry Brightening Enzyme Peel “It exfoliates without leaving my skin dry.” $58 for 1.7 oz., naturopathica.com.

16 | Pilot Kombucha “I love that it has a low sugar content.” $6 for 16 oz., pilot kombucha.com.

17 | Acne Jensen boots “They’re essential to pulling an outfit together when you hoof it to the subway on the daily.” $560, acnestudios .com.

14 MARTHA STEWART LIVING

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to swing at life’s curveballs as you age, no matter how healthy you are.

According to new research, little things that barely fazed us in our 20s actually take longer to rebound from in the decades that follow. (And if you’ve already experienced second-day soreness after a run, you know what we’re talking about.) Fortunately, experts in fields from nutrition to sports medicine are gaining insight into how we can rally from these common scenarios.

Bounce Back Better

It’s not your imagination: A lousy night’s sleep, an overzealous workout, or a third glass of wine really can take more of a toll than it used to. Learn how to recover faster, and reclaim your resilience.

TEXT BY LAUREN OSTER

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YOU SLEPT TERRIBLY

It doesn’t take an all-nighter to make you feel exhausted. Sometimes you just don’t get the seven to nine hours you need. That’s partly because what experts call our sleep architecture can change as factors like stress levels and medication side effects cut into how long and well we snooze.

SEE THE LIGHT. Just as dimming it helps you wind down, dialing it up says, “Rise and shine.” Within 15 minutes of waking, ease into alertness by “getting outside or sitting next to a window for some natural exposure,” says Sarah Silverman, PsyD, director of the Cognitive Behavioral Sleep Medicine Program at Montefiore Medical Center, in New York City. This works when it’s overcast, too, and is great for jet lag.

BOOK A POWER “LUNCH.” And by that we mean a power nap. Twenty minutes between 1 and 3 p.m. is the ideal length and window to feel refreshed without throwing off your nighttime schedule, says David Neubauer, MD, associate professor in the Johns Hopkins Sleep Disorders Center, in Baltimore. If your office doesn’t have a nap room (and many beyond Google’s do), head home if it’s nearby, or take a lunchtime yoga class and squeeze every last drop out of that savasana.

RETIRE EARLY. You’re probably daydreaming about climbing into bed well before Fallon

JAMIE CHUNG/TRUNK ARCHIVE

1

T GETS TRICKIER

Pictured: American Airlines team members surviving and co-surviving cancer with SU2C ambassador, Tim McGraw

Join American Airlines and Stand Up To Cancer in our mission to help make everyone diagnosed with cancer a long-term survivor. Donate $25 or more and you’ll receive 10 American Airlines AAdvantage® Miles for every dollar you give.

Visit StandUpToCancer.org/AmericanAirlines to learn more.

Stand Up To Cancer is a division of the Entertainment Industry Foundation, a 501(c)(3)charitable organization.

American Airlines, the Flight Symbol logo and the Tail Design are marks of American Airlines, Inc. ©2019 American Airlines, Inc. All rights reserved.

tonight. But don’t stop there: Hitting the sack 15 minutes earlier than usual for the next several nights is the key, per the National Sleep Foundation. Turn in at 10:15 instead of 10:30 till you feel fully caught up.

2

YOU HAD A RICH MEAL

From amuse-bouche to French cheese assortment, a celebratory dinner can cause a multicourse menu of digestive problems. Blame biology: Our metabolism slows as we age. Plus, lactose intolerance is more common in older adults, says Anna Kippen, MS, a registered dietitian nutritionist at Cleveland Clinic Wellness & Preventive Medicine. She recommends stopping at one ounce of cheese (picture a pair of dice) to avoid discomfort, but if ample triple-cream has already been downed, go for a leisurely stroll. A 20-to-30-minute digestion-stimulating walk “helps bring your blood sugar down and can reduce post-meal bloating,” says Kippen. If thunder down under persists, then take an antacid like Tums or Pepto-Bismol.

3

YOU REGRET THAT REFILL

Unlike a fine wine, our relationship with alcohol doesn’t get better with age. In fact, the brain and liver become more sensitive to its toxicity, and the enzymes that metabolize it work less proficiently. To relieve the agonizing aftereffects, stick to a standard dose of an over-the-counter NSAID (such as Advil), since popping an extra pill or two can upset the stomach even more. Also, avoid “the hair of the dog”—it only delays the inevitable.

You feel awful partly because your blood-alcohol concentration level is plummeting down to zero, cuing a nauseating reaction from your nervous system. More booze only sends it back up. Have some H₂O instead.

4

YOU OVERDID IT AT THE GYM

It happens to beginners and seasoned boot campers. “We may need more time to recover after rigorous workouts as we age,” says Edward Laskowski, MD, codirector of Mayo Clinic Sports Medicine, in Rochester, Minnesota.

One potential explanation is that mature muscles take longer to repair themselves. But that’s no reason to cut back on vigorous activity. Getting 75 to 150 minutes a week (or 150 to 300 minutes of moderate exercise) helps prevent dementia, heart disease, stroke, and 13 kinds of cancer.

REFUEL RIGHT AWAY. Step one: Drink that entire bottle of water. “Most people finish exercise at least somewhat dehydrated,” says Laskowski.

Then have a snack of healthy carbs and lean proteins within 30 minutes to “help your body fill its tank and optimize muscle rebuilding.” A combo of vegetables and legumes, like hummus and carrot sticks, or a breakfast of oatmeal and berries, checks those boxes.

KEEP MOVING, SLOWLY. Light physical activity—a few sun salutations, a short walk—after a workout can help maintain blood flow to the targeted muscles and mitigate delayed-onset soreness, Laskowski says.

SWITCH THINGS UP. Space high-impact classes—boxing, CrossFit craziness— a few days apart. When your quads are sore, copy the guy with the barbells and make it an arms day (and vice versa). This gives maxed-out muscles time to repair and grow stronger.

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5

YOUR COLD WON’T QUIT

A low-grade bug can linger for weeks, or seem to disappear only to rear its head again. Chalk it up to immunosenescence, the scientific term for the gradual decrease in immune function as we mature. To kick coughs and sniffles, docs suggest plenty of sleep, water, and healthy food (fruit, vegetables, and lean proteins), as well as the following tactics.

GARGLE WITH SEA-SALT WATER. It’s a twist on an oldie, and science backs it up: Sea salt has anti-inflammatory powers that ease a sore throat, break up mucus, and kill bacteria, says Pittsburgh-based functionalmedicine practitioner Will Cole.

SWALLOW A SPOONFUL OF HONEY. It’s another natural germ killer, so reliable the British National Health Service recommends it in lieu of prescription antibiotics for coughs.

Manuka honey is especially potent; look for UMF 10 to 15 on the label, says Cole.

GET SOME Z’S. As in zinc. Taking an oral supplement within 24 hours of your first symptoms may help you fight them faster, advises the National Center for Complementary and Integrative Medicine; a 2015 clinical-trial analysis bore out its benefits.

Just ask your doctor first if you take other meds, to ensure they’re safe to mix.

6

YOU LOST YOUR COOL

Snippy cashiers, snarky colleagues, clueless partners—some days feel like a game of dodgeball. Unpleasant face-offs send our blood pressure shooting up, and as we age, ruminating on them can delay its return to normal, a 2016 University of California, Irvine, study found. To calm your nerves and your heart, breathe. Yale University psychologist Emma Seppälä, PhD, suggests alternate-nostril pranayama: Place your right index and middle fingers between your eyebrows, your right thumb on your right nostril, and your right ring and pinkie fingers on your left nostril. Inhale, close the right nostril with your thumb, and breathe out through the left. Then breathe back in through the left and close it with your ring finger; release the right and exhale through it. Continue, switching sides, for five minutes.

Yes, it feels a little woo-woo, but it works.

A STEP AHEAD FOR THEIR

BEST LIFE

1

Dip a Toe Or a wrist, in this case. Test the water on the inside of your arm to make sure it’s not too hot. It needs to be body temper‑ ature (98.6 degrees) to leave your skin supple, not stripped of moisture, says dermatologist Tiffany Libby. A steaming bath or shower can dry it out further and even damage its surface, especially during the winter.

Renewing Soaks Slip into a tub brimming with the right ingredients, and relaxation is just the first of many benefits. You can fortify your skin with moisture, kick a cold, recharge your battery, and more.

Here’s how to draw a bath that will make you feel better, inside and out.

TEXT BY ELYSE MOODY

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JANUARY/FEBRUARY 2020

PHOTOGRAPH BY ANNA WILLIAMS

2

A

Choose a Soak

TO QUENCH DRY SKIN

Steep in coconut milk. It’s very hydrating and seals in moisture, says dermatologist Anna Guanche. She likes (A) Herbivore Coconut Milk Bath Soak ($18, herbivore botanicals.com). “It smells divine.”

TO CALM SENSITIVITY AND ECZEMA

Sprinkle in colloidal oatmeal. “It rein‑ forces the skin’s top layer, which can weaken as the temperature and humidity drop,” says dermatologist Rita Linkner. Try (B) Aveeno Soothing Bath Treatment ($6.25, amazon.com).

TO EASE ACHY MUSCLES

Reach for good ol’ Epsom salts. “They are rich in naturally anti‑inflammatory magnesium,” says Libby. Toss in (C) Dr. Teal’s Pink Himalayan Ultra Moisturizing Bath Bombs ($5, walmart.com).

TO BOOST ENERGY

Mix in mustard powder. It revs up circulation, curbing sluggishness.

Naturopathic doctor Karuna Sabnani swears by (D) Dr. Singha’s Mustard Bath ($13, drsingha.com)—or you can swipe a tablespoon from the pantry.

Get Radiant

B

Dissolve a half‑cup each of honey and turmeric powder in water, and sub‑ merge yourself for 15 minutes. Linkner adopted this weekly ritual from Indian brides—specifically, her mom. “It makes you glow for 48 hours,” she says. “Rinse your‑ self and the tub well afterward so you don’t stain anything,” then pat dry (with a dark towel), and lotion up.

3

Double Down on Moisture Do what doctors call the “soak and smear”: Unwind in your bath for 10 to 15 minutes, then rinse off in an equally lukewarm shower, pat dry, and smooth on lotion immediately to lock in hydration.

“The water’s warmth opens your skin’s pores and cuticles, so ingredients can pene‑ trate more deeply and effectively,” says Guanche. If you can’t quit your five‑alarm bath or shower, this final step is even more crucial, says Libby. She suggests moisturizers with rich but light emol‑ lients, like sunflower‑ seed oil; try Cetaphil Ultra-Healing Lotion With Ceramides ($24, walgreens.com).

TO THWART A COLD

Add spruce oil at the first signs; the traditional cough suppressor helps soothe symptoms. (E) Dr. Hauschka Spruce Warming Bath Essence ($10, dr.hauschka.com) “warms you to the bone,” says Sabnani.

C

KIRSTEN FR ANCIS (BATH SOAKS)

D

E

OUR EXPERTS Los Angeles dermatologist Anna Guanche; New York City dermatologist Tiffany Libby; NYC dermatologist Rita Linkner; Westport, Connecticut, dermatologist Deanne Robinson; Hayward, California, naturopathic doctor Karuna Sabnani.

MARTHA STEWART LIVING

43

Beauty Goals New Year’s resolutions can be life-changing (and skin-transforming, and hair-enhancing) if you stick with them. But excuses not to wash your face every night come easily when you’re exhausted—and wearing SPF daily is a challenge when you have an underwhelming formula. We went to the experts to learn smarter strategies and to find the superlative goods that guarantee follow-through. Make these eight essential pledges—first up, refresh that makeup bag and forge ahead.

TEXT BY CLAIRE SULLIVAN

GO OUT WITH THE OLD . . .

Empty your cosmetics case, and toss out anything past its prime. “Oil-and liquid-based makeup can harbor bacteria after exposure to air, fingers, and brushes,” says dermatologist Mona Gohara, and that can lead to breakouts (or worse, an infection). Liquid foundations last three to four months, powders up to a year. Mascara needs to be swapped most frequently, about every two months.

(A new one to try: Maybelline New York Falsies Lash Lift Mascara; $11, maybelline.com). For a quick reference, check the “period after opening” code on the product (a tiny jar icon with a number of months, like “6M” or “12M”), which indicates how long it will last once open.

Bottom line: If your makeup starts to smell, or change color or texture, pitch it.

Track when you start using a product by writing the date on a small sticker.

Makeup sponges are breeding grounds for bacteria, says Gohara, who suggests brushes instead. These are densely packed with high-quality synthetic bristles, and have metal handles you can clean with a wet wipe.

THE DETAILS: The White Company Pebblegrain Leather makeup bag, in Gray, $55, thewhitecompany.com.

. . . AND IN WITH THE NEW Clean brushes, and replace any frazzled ones. Makeup artist Moani Lee suggests looking for a set with cruelty-free taklon bristles, like Ilia’s (shown; from $28 each, iliabeauty.com). Then commit to cleaning them weekly, says Gohara. No special technique needed—just lather them against a bar of gentle, fragrance-free soap, like Dove Sensitive Skin Beauty Bar ($3.25 for 2, dove.com). Rinse and lay flat to dry overnight.

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JANUARY/FEBRUARY 2020

PHOTOGRAPH BY JOHNNY MILLER

I WILL WASH MY FACE EACH NIGHT

2

Cleansing is critical to remove pore-clogging dirt, oil, and sunscreen, says Leslie Baumann, a dermatologist. Consider washing your face right when you get home in the evening—and pick a hydrating formula you’ll look forward to using, like skin-nourishing (1) One Ocean Beauty Purifying Ocean Mist Cleanser ($38, oneoceanbeauty .com). Stash good facial wipes, such as (2) Almay Biodegradable Micellar Makeup Remover Cleansing Towelettes, in your nightstand as a backup plan ($6 for 25, almay.com).

1

I WILL WEAR SPF DAILY

5

3

These wipes are soaked in micellar water to lift away makeup, and they biodegrade within six months.

6 4 7

News flash: To get the UV protection some tinted moisturizers and foundations with SPF promise, you’d need to apply nearly seven times the amount you usually do, says Baumann. Better idea: Start with a vitamin C serum that helps neutralize free radicals. Try (4) Circumference Vital-C Antioxidant Day Serum ($80, circumferencenyc.com).

Then smooth on a lotion with broad-spectrum SPF 30, rain or shine. (3) Neutrogena Bright Boost Facial Moisturizer fits the bill in featherweight form ($20, neutrogena.com).

I WILL EXFOLIATE

9

OUR EXPERTS

8

New York City hairstylist Jennifer Albert; Miami dermatologist Leslie Baumann; New Haven, Connecticut, dermatologist Mona Gohara; NYC makeup artist Moani Lee; and Los Angeles makeup artist Stephen Sollitto.

You could resolve to get monthly facials (dreamy, yet costly). But you can also get glowy skin by sweeping away that top layer of dead cells each week. The simplest way is to massage your face with a washcloth when you cleanse. The (5) Rikumo Claire cloth has a soft, nubby side that sloughs off dryness effectively, and a cushiony side for the delicate skin around your eyes (in Silver Grey; $15, rikumo.com).

I WILL STICK TO A RETINOL REGIMEN The skin-smoothing ingredient remains the gold standard for preventing fine lines and wrinkles.

Gohara prescribes it to patients in their 20s and up. It can, however, be irritating—and that’s why people abandon it. A soothing solution is (6) Olay Regenerist Retinol 24 Night Moisturizer ($39, olay.com). Build up from a pea-size amount every other evening to a dimesize portion each night.

I WILL TAKE CARE OF MY NAILS

Two words: cuticle oil.

For 100 percent compliance, keep it near your keyboard and kitchen sink.

Massage a few drops in once or twice a day to heal hangnails, hydrate beds, and prevent picking.

We like supersoaking (7) Bio-Oil ($9 for 2 oz., amazon.com). Then stay chip-free with a pretty, lowmaintenance hue, like (8) Essie Expressie in Crop Top & Roll ($9, essie.com).

I WILL TREAT MY HAIR RIGHT Regular conditioning sessions are your ticket to shine and strength, says hairstylist Jennifer Albert. Start with dry hair (damp strands dilute potency), and let a cream, such as (9) Together Beauty Dreamer Overnight Repair Mask, soak in for at least an hour ($28, sephora.com). Luckily, these treatments are made for multitasking— comb one through and pull your hair into a loose bun before a yoga class or TV show catch-up.

MARTHA STEWART LIVING

45

Be-gone-ia

Ask Martha

Pinky Clay

Pink Cardamom

What are some great natural nail polishes?

—Dina Jessman, San Francisco

While there’s no FDA-regulated definition for “natural” nail lacquers, more and more companies are excluding chemicals with known or possible health effects from their formulations, says Carla Burns, research and database analyst at the Environmental Working Group in Washington, D.C. Look for terminology on bottles: “3-free” means the product doesn’t contain formaldehyde, toluene, and dibutyl phthalate (polishes by both Essie and OPI fall into this category), while labels like “7-free” and “14-free” signify that the company has removed even more questionable ingredients. We’re fans of long-lasting, 10-free Zoya and Sundays polishes, as well as Sally Hansen’s new Good. Kind.

Pure. collection, which has 30 chic shades (shown; $9 each, sallyhansen .com). The line is 16-free and vegan—right down to the brush, which is made from plant-based fibers specially designed to lay down the varnish smoothly.

TONY BRISCOE/GET T Y IMAGES (BREAD)

Mother Earth

Grape Vine

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JANUARY/FEBRUARY 2020

PHOTOGRAPH BY KIRSTEN FRANCIS

How do I know whether I need an antibiotic when I’m feeling sick?

—Jessica Mesh, Newark, Del.

The truth is, you can’t determine this on your own.

Coughing, congestion, and fever can all be caused by either a bacterium or a virus—and while antibiotics work against the former, they won’t fight the latter, says Sing Sing Way, M.D., Ph.D., professor of pediatrics at Cincinnati Children’s Hospital Medical Center. Your doctor is best equipped to test for illnesses like the flu and strep throat, factoring in your symptoms’ severity and longevity. But even then, the answer won’t be entirely certain, and since antibiotics have strong side effects—the main one is disrupting the gut’s microbiome, which can lead to nausea and indigestion, among other issues—many physicians suggest a few days of rest before writing a prescription. “These meds kill both bad and good bacteria in your system,” says Laura Piddock, director of scientific affairs at the Global Antibiotic Research & Development Partnership.

See your doctor if your condition lingers more than three or four days.

| TEST-KITCHEN TIP |

Any Way You Slice It Fresh out of bread flour? No need to crumble: Most loaves bake just fine with the all-purpose kind subbed in at a 1-to-1 ratio; just cut down slightly on the water. You may sacrifice a bit of structure (bread flour has more gluten, making for a chewier bite), but your end result will still be delicious.

GET ROLLING Hover your phone’s camera over this code to watch Martha make her classic sandwich-bread recipe— no special app needed.

CHILDREN’S

ROBITUSSIN

®

AND

HONEY A NATUR AL FIT NOW AVAILABLE in Nighttime formula Real honey plus the proven cough relief parents count on.

NO ARTIFICIAL COLORS

Use as directed. ©2019 GSK group of companies or its licensor.

Natural Training Treats for Dogs

A tasty treat you’ll feel good about giving

When a dog’s nose is dry and warm, does that mean he’s unwell?

Not necessarily. To make the right call, consider the two symptoms independently. A snout that feels hotter than normal “actually means very little,” says Gary Weitzman, president and CEO of the San Diego Humane Society and author of Complete Guide to Pet Health, Behavior, and Happiness (National Geographic Partners, 2019).

“Occasionally fever is the cause, but most often, Fido is just overheated.”

Pronounced dryness or roughness, on the other hand, can signify dehydration or illness. Either the nose’s normal self-moisturizing function is on the fritz, or your pup isn’t feeling well enough to lick it, which is something a healthy dog often does hundreds of times a day, says Weitzman. If the condition persists for more than a few hours, or is accompanied by other noticeable changes in behavior or appearance—like a drop in energy, a shift in appetite, or sagging eyelids—take your pet to the vet.

LET US HELP YOU! E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media.

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

Available at a Store Near You!

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JANUARY/FEBRUARY 2020

MARTIN BARR AUD/GET T Y IMAGES

—Clio Jenson, Lafayette, La.

©2020 Blue Buffalo Co., Ltd.

Ring in the New Year with Healthy BLUE Foods! � Real meat first � Fruits and vegetables � NO poultry by-product meals

EVEN BUTTER LOVERS LOVE IT - Lynn Rupley Smith -

229-TIME STATE FAIR BAKING CHAMPION

© 2019 Upfield | All rights reserved

Lynn’s 2019 Winning Strawberry Rhubarb Pie with Country Crock® Plant Butter

Cooks, Bakes and Tastes Like Butter.

Tested and when used with Country Crock Plant Butter® sticks.

Everyday FOOD

Fresh turmeric has the highest nutritional payoff, but ground and cold-pressed pack a punch, too. Aim for two teaspoons a day to feel the effects.

COOK, NOURISH, ENJOY

TURMERIC-MANGO SMOOTHIE

WARM TURMERIC APPLE CIDER

RECIPES BY SHIR A BOCAR; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

GOLDEN HORCHATA

| HEALTHY APPETITE |

LIQUID SUNSHINE

Celebrated for centuries in Ayurvedic medicine, turmeric has entered a new golden age. Its signature color comes from curcumin, a powerful polyphenol that has been shown to help reduce inflammation and lower blood pressure and cholesterol—and additional benefits seem to be discovered all the time. For tips on keeping it fresh, and the recipes for these invigorating sips, see page 97.

TEXT BY CLAIRE SULLIVAN

PHOTOGRAPHS BY CON POULOS

MARTHA STEWART LIVING

51

EVERYDAY FOOD

| PERFECTING |

A Warm Welcome

Aromatic and satisfying, classic beef stew always hits home on cold nights. In our recipe, seared meat simmers with tomato paste, Worcestershire sauce, and dry red wine, and fire-roasted tomatoes bring subtle smokiness. Get cozy with this rendition, or consider two tasty twists on tradition.

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

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JANUARY/FEBRUARY 2020

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

Lamb and pork shoulder are delicious substi‑ tutes for beef in all three of our recipes.

Ingredients 2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 3 tablespoons extra-virgin olive oil 10 ounces frozen pearl onions, thawed, drained, and patted dry 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce

3/4 cup dry red wine, such as Cabernet Sauvignon 2 cups low-sodium chicken broth

1

Brown the Beef

Generously season beef chuck with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavybottomed pot (which will maintain even heat and prevent burning) over medium-high, and swirl in 2 tablespoons oil. Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving the flavorful fat in pot. Brown remaining beef; transfer to plate. Working in batches helps each piece form a crust all around; they’ll steam if they’re packed tightly together.

2

Simmer It Slowly

Preheat oven to 350˚. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat.

Cook onions until golden, 3 to 4 minutes. Add tomato paste; cook until caramelized, 1 minute, to tease out its sweet, earthy essence. Add Worcestershire sauce for umami and wine for subtle acidity; boil until mostly evaporated. Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover and transfer to oven. Cook 1½ hours; the protein will soften as the aromatics suffuse it with flavor.

3

Finish With Vegetables

Stir carrots and potatoes into stew (adding them now ensures they won’t turn mushy). Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.

Stir in peas; return to oven for 5 minutes more, just to heat through.

Serve, topped with parsley.

1 can (14.5 ounces) fireroasted diced tomatoes 4 carrots (8 ounces), peeled and cut into 11/2-inch pieces 3 Yukon Gold potatoes (1 pound), peeled and cut into 11/2-inch pieces 1 cup frozen peas (optional)

Chopped fresh parsley leaves, for serving

Beef chuck is our choice cut for this recipe be‑ cause of its marbling; the fat imbues the broth with a buttery taste as it melts. We prefer grass‑fed, which is incredibly savory.

North‑African Beef Stew

Stir the Pot Swap in just a few vegetables and spices, and you have two distinct new dishes.

1. North‑African Beef Stew

2. Light and Bright Beef Stew

Red bell pepper amplifies the chile in berbere seasoning, a warming blend that also has paprika, ginger, and garlic.

Sans tomato paste, this version is brothier than the original.

Leeks, thyme, and white wine play up the freshness.

Replace pearl onions with 1 chopped red onion and 1 chopped red bell pepper. Add 2 teaspoons berbere seasoning (we like McCormick) with the tomato paste in step 2. Omit diced tomatoes and potatoes, increase broth to 3½ cups, and swap out peas for a 15.5-ounce can of chickpeas (drained and rinsed). Garnish with fresh mint leaves in place of parsley, and serve over couscous, if desired.

Use 2 chopped and rinsed leeks (white and light-green parts only) instead of pearl onions.

Cook 1 tablespoon fresh thyme leaves with the leeks in step 2, replace the red wine with dry white wine, and stir in peeled and chopped parsnips and sweet potatoes instead of carrots and Yukon Golds in step 3. Omit tomato paste, tomatoes, and peas; increase broth to 3½ cups.

Garnish with fresh dill.

SAVE IT FOR LATER

Light and Bright Beef Stew

Our stew lasts 2 days in the refrigerator and can be frozen for up to 3 months. Let it cool completely before freezing in an airtight container. Reheat in a covered saucepan over medium-low heat, stirring occasionally.

MARTHA STEWART LIVING

53

| OUT OF THE KITCHEN |

Our food editors take Super Bowl fare seriously, and they’re proudly picky about on-the-run snacks, too. Here’s what they’re serving friends and stashing in their bags right now.

Handy Provisions

CRUNCH TIME Chips that break mid-dip are a party foul rivaled only by double-dunking.

(Someone flag down the ref!)

A solid choice: El Milagro tortilla chips ($4 for 16 oz., target.com). They’re thick enough to handle molten queso and have the corniest corn flavor in the field.

QUICKIE COCKTAIL

For an alternative to beer that guests can crack open just as easily, deputy food editor Greg Lofts chills cans of Slalom Fox Whiskey Mule. The ginger-lime sip tastes artisanal, and he doesn’t have to play Sir Mix-a-Lot.

Give It a Shake

$20 for four 12-oz. cans, slalomfoxcocktails.com.

CHEW ON THESE

“Granola bars aren’t our typical go-to snack,” says food and entertaining director Sarah Carey. “But we had to try New Mexico–made Taos Bakes bars after the edit staff inhaled a box in a single afternoon.” Now the inventive, not-too-sweet flavors—made from a tight list of organic ingredients—have the entire Living team happily sated through the post-lunch stretch. $26 for 12, taosbakes.com.

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JANUARY/FEBRUARY 2020

Coming in Hot Queso is an undisputed MVP when it lands on the table, but it often loses steam (and silkiness) by halftime. Assistant food editor Riley Wofford makes hers in a slow cooker, then keeps it plugged in to maintain melty bliss through the final drive.

THE DETAILS: Crock Pot Round Manual slow cooker, 1½ qt., $14, amazon.com.

Slow-Cooker Queso In the bowl of a 11/2 -quart slow cooker, toss together 8 ounces pepper Jack cheese, shredded (2 cups); 4 ounces American cheese, shredded (1 cup); and 2 teaspoons cornstarch to evenly coat. Stir in a 10-ounce can of diced tomatoes with chiles (such as Ro-Tel) and a 12-ounce can of evaporated milk; season with kosher salt. Cover and cook on low until bubbling and thickened slightly, 2 to 2 1/2 hours.

Uncover; stir until smooth. Season and serve with finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips.

ACTIVE TIME: 10 MIN. | TOTAL TIME: 2 HR. 10 MIN. | MAKES: 4 CUPS

“For me, Super Bowl Sunday is more about the food than what’s on TV,” says Sarah. She fries a batch of buffalo wings and slices carrots and celery, then leaves the party dip to Lipton onion-soup mix.

Step one: Stir the savory powder into sour cream. Step two: Tug open a bag of Ruffles potato chips. “We’ve tried homemade versions that involve caramelizing onions,” she says. “But this is as good as it gets.”

PHOTOGR APHS BY PETER ARDITO (MULE), KIRSTEN FR ANCIS (BARS), CON POULOS (QUESO); FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS; ILLUSTR ATION BY BROWN BIRD DESIGN

Fan Favorites

| WHAT’S FOR DINNER? |

Lean Into It

The best meal is one that’s delicious—and actually nutritious. To kick-start your new year, we took four healthy and satisfying proteins (chicken, tofu, salmon, and pork) and weaved them into very different—and delightful— suppers. You’ll be excited to sit down to one any day of the week.

Za’atar-flecked chicken kebabs, crunchy cukes with mint, and a quick yogurt-garlic sauce create a party for your palate.

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JANUARY/FEBRUARY 2020

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

Spiced Chicken Kebabs With Pita

Wild Salmon and Romanesco Rice Pilaf

Pork Tenderloin With Kale Salad

Smoky Tofu Chili

1 clove garlic, minced Kosher salt and freshly ground pepper

1/2 cup 5 percent–fat Greek yogurt 1 pound boneless, skinless chicken breasts or thighs, cut into 11/2-inch pieces 1 orange bell pepper, seeded and cut into 1-inch pieces

1/2 large red onion, cut into 6 wedges with root end intact 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 teaspoons za’atar, plus more for sprinkling 6 pitas (each 6 inches) 2 mini cucumbers, halved lengthwise and chopped

1/2 cup fresh mint leaves 1. Sprinkle garlic with salt; mash into a paste with the side of a knife. Stir into yogurt; season with salt and pepper.

2. Preheat broiler, with rack in upper position. On a rimmed baking sheet, drizzle chicken, bell pepper, and onion with 2 tablespoons oil. Sprinkle with 2 teaspoons za’atar; season with salt and pepper.

Toss to combine. Thread chicken and vegetables onto 6 skewers.

Arrange in a single layer on sheet; broil until lightly charred, 6 minutes. Flip; broil until chicken is cooked, 2 to 3 minutes. Broil pitas on a baking sheet until lightly charred, 1 minute. Drizzle with oil, sprinkle with za’atar and season with salt. Remove chicken and vegetables from skewers; serve with cucumbers, mint, pitas, and yogurt sauce.

ACTIVE TIME:

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

Pork Tenderloin With Kale Salad 1 bunch Tuscan kale, stems removed, sliced into ribbons (about 7 cups) 7 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice

1/4 cup dried currants 1 ounce finely grated pecorino ( 1/4 cup) Kosher salt and freshly ground pepper 2 sweet potatoes, peeled and cut into 3/4-inch pieces

1/2 cup quinoa, well rinsed 1 pork tenderloin (about 1 pound), tied

1. Preheat oven to 400°. In a large bowl, toss kale with 4 tablespoons oil, lemon juice, currants, and pecorino; season with salt and pepper. On a rimmed baking sheet, drizzle potatoes with 2 tablespoons oil; season with salt and pepper and toss to coat.

Roast, flipping once, until potatoes are tender, about 25 minutes.

2. In a pot, bring quinoa, 3/4 cup water, and a pinch of salt to a boil.

Reduce heat, cover, and simmer until tender, 15 minutes. Let stand 5 minutes. Fluff quinoa with a fork; transfer to a plate. Heat remaining 1 tablespoon oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high. Generously season pork with salt and pepper; sear, turning occasionally, until golden, about 8 minutes.

Transfer to oven and roast until a thermometer reads 145°, 8 to 10 minutes. Transfer to a cutting board; let stand 10 minutes before slicing. Stir potatoes and quinoa into salad. Serve with pork.

ACTIVE TIME:

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

Wild Salmon and Romanesco Rice Pilaf 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely diced 1 cup basmati rice, well rinsed

1/2 cup slivered almonds, toasted Kosher salt and freshly ground pepper 1 head romanesco or cauliflower, cut into 1-inch pieces 4 skinless wild-salmon fillets (each 5 ounces) 1 lemon

1/4 cup chopped fresh dill 1/4 cup chopped fresh cilantro leaves 1. Preheat oven to 400°. Heat oil in a large straight-sided skillet over medium. Add onion; cook, stirring, until tender, about 6 minutes.

Add rice; cook, stirring, 2 minutes. Stir in 2 cups water, almonds, and 3/4 teaspoon salt; season with pepper. Bring to a boil, then reduce heat to low and cover; cook 5 minutes. Remove lid; add romanesco in an even layer and season with salt. Cover; continue cooking until rice and romanesco are tender, 10 minutes.

2. Uncover skillet; remove from heat. Season fish with salt and pepper; nestle into rice mixture. Drizzle fish and romanesco with oil; bake in oven until fish is just cooked through, 7 to 9 minutes.

Using a zester, finely grate lemon zest over fish; sprinkle with herbs. Transfer fish to plates. Fluff rice mixture with fork; serve with fish and lemon wedges.

ACTIVE TIME:

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

Smoky Tofu Chili 2 tablespoons extra-virgin olive oil 1 red onion, finely diced 3 cloves garlic, minced 1 red bell pepper, seeded and chopped Kosher salt 1 tablespoon tomato paste 1 tablespoon chopped chipotle in adobo (about 1 pepper) 2 teaspoons ground cumin 1 can (28 ounces) fire-roasted diced tomatoes 1 can (15 ounces) black beans, drained and rinsed 1 package (14 ounces) extra-firm tofu, drained, patted dry, and crumbled into 1-inch pieces Fresh cilantro leaves, for serving

1. Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.

Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes.

Add tomatoes, beans, tofu, and 2 cups water; season with salt.

2. Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved onion and cilantro.

ACTIVE TIME:

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

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

Spiced Chicken Kebabs With Pita

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EVERYDAY FOOD

Rice Pudding With Sea Salt–Caramel Sauce To chill this dessert in minutes, transfer the pudding and caramel to bowls set inside larger bowls of ice, stirring occasionally as they thicken and cool.

2 cups whole milk

¼ cup Italian short-grain rice, such as Carnaroli or Arborio

¼ teaspoon kosher salt 2 tablespoons plus ¾ cup granulated sugar (for caramel) 1 teaspoon pure vanilla paste or extract

¼ cup light corn syrup 1¼ cups heavy cream ½ teaspoon flaky sea salt, such as Jacobsen Chopped pistachios, raisins, dried apricots, and toffee (such as Heath); and fresh raspberries and blackberries, for serving

1. Bring milk, rice, and kosher salt to a boil in a saucepan, then reduce heat to low. Simmer uncovered, stirring occasionally, until mixture has the texture of creamy porridge, 30 to 35 minutes. Stir in 2 tablespoons sugar and vanilla. Transfer to a bowl; let cool completely.

| SWEETS |

Cloud Nine

With a little love, rice pudding can be absolutely romantic.

Our recipe gets extra fluff from a whirl of whipped cream, and toppings like berries, chopped toffee, pistachios, and caramel make it dazzle for date night. Pick up your spoons and end the evening on a high note.

TEXT BY CLAIRE SULLIVAN RECIPE BY GREG LOFTS

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JANUARY/FEBRUARY 2020

pan, stir together remaining ¾ cup sugar and corn syrup. Cover; cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover; continue boiling, swirling pan occasionally (if crystals start to form, brush down sides of pan with a wet pastry brush), until mixture turns amber, 3 to 4 minutes more. Carefully add ½ cup cream in a steady stream (it will bubble vigorously). Remove from heat, add flaky salt, and stir until smooth. Let cool completely.

3. Whisk remaining ¾ cup cream

to soft peaks; fold into rice pudding. Refrigerate until cold, at least 2 hours or, covered, up to 2 days. Serve with caramel sauce, pistachios, dried fruits, toffee, and fresh berries. (Refrigerate extra caramel in an airtight container up to 1 month.)

ACTIVE TIME:

20 MIN. | TOTAL TIME : 2 HR. 50 MIN. | SERVES: 4

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

2. Meanwhile, in another sauce-

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January/February

“I have always been delighted at the prospect of a new day, a fresh try, one more start, with perhaps a bit of magic waiting somewhere behind the morning.”

—J. B. Priestley, Delight

PHOTOGRAPH BY MIKKEL VANG

MARTHA STEWART LIVING

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F U L L- S P ECT R U M

FLAVOR TRUE STATEMENT: YOU CAN EAT FRESH, VIBRANT MEALS YEAR-ROUND, EVEN IN THE MIDDLE OF WINTER. THIS SEASON’S STAR PRODUCE IS EASY TO SPOT. JUST KEEP YOUR EYES PEELED FOR JEWEL TONES, THEN WORK THEM INTO DISHES THAT TASTE AS DYNAMIC AS THEY LOOK. PHOTOGRAPHS BY LENNART WEIBULL TEXT BY PAMELA KAUFMAN RECIPES BY LAURYN TYRELL

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A SUCCULENT SALAD

You may think oranges are the best foil for rich, crispy duck breast— until you try beets, that is. They’re caramelized here for sweetness, then tossed with grapefruit (the sharper citrus).

Complete the update with a bright herb bomb of a sauce that’s effortless to make: Slice the duck breast on a bed of chopped parsley, mint, and garlic, then spoon it all onto a platter with the salad and let the juices mingle.

WARM DUCK SALAD WITH CARAMELIZED BEETS For all the recipes, see page 97.

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DIG INTO GARNET

The st riking, saturated hue seen in red chicories and blood oranges comes from the natural pigment and antioxidant anthocyanin. It tastes (pleasantly) bitter, so balance it with sweet or savory ingredients.

DRESSED CHICORIES WITH APPLE AND GOUDA

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CITRUS AND GREEN OLIVES WITH GOAT CHEESE

DEEP PURPLE

WARMING TRENDS

Each of these peppery radicchio leaves contains multitudes of flavors and textures. They cradle crisp apple slices, tangy pomegranate arils, nutty Gouda shavings, and buttery walnuts, all tossed with a delicate sherry vinaigrette.

Drizzle meaty green olives and a citrus showcase—blood orange, tangerine, Cara Cara—with olive oil, salt, and pepper for the appetizer equivalent of a trip to Sicily. Spread rustic bread with chèvre, and pile on the bounty.

EMBRACE ORANGE

While citrus groves are at their juicy peak, put every part of the fruit to use: sunny segments and slices, fragrant juice and zest. Earthy carrots also lend their warmth—and beneficial beta-carotene—all winter.

CLAMS AND WHITE FISH IN CARROT-SAFFRON BROTH

GOLDEN STATE

Provençal bouillabaisse meets New England seafood stew in this brothy dish punctuated by tender carrots, orange zest, and saffron. The prep will spark up your senses, too, as you crush vibrant threads of the spice to color the liquid.

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ENRICH WITH EMERALD

They may share the same intense shade, but these dark leaves taste wildly different: Chard has the same mineral taste as spinach but is subtler and more complex, while dandelion has a lively, spicy bite.

GINGERY RAINBOW-CHARD AND BLACK-RICE BOWL

BITTER GREENS WITH ANCHOVIES AND BREADCRUMBS

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GOOD GREENS

VERY VERDANT

This ginger-and-garlic-laced rice bowl comes together at stir-fry speed. Slide a warm poached egg on top, drizzle it with punchy Chinese-black-vinegar sauce, then break the yolk to meld all the silky, savory flavors.

Our twist on a traditional Italian puntarelle salad gets extra umami from capers swirled into the lemon-anchovy dressing.

Creamy avocado and ribbons of shaved fennel and celery also make cool cameos.

PLAY UP PERIDOT

The pale-green stems of crunchy escarole, mildly spiced mizuna, and mellow bok choy are a promise that warmer days aren’t far off. Match them with briny or buttery goodness in the form of capers or coconut milk.

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF

GREEN COCONUT ZOODLE SOUP

SUPER NATURAL

Blending a fistful of cilantro into coconut milk yields this zippy, practically neon broth. Toss in al dente zucchini zoodles and bok choy, then deep-dive into delicious with roasted shiitakes and kabocha squash.

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THROWING A CURVE Fanciful rooflines and playfully positioned windows give a couple’s Gulf Coast home a whimsical feel. “I think a house should wink at you when you look at it,” says architect Jeffrey Dungan.

LIGHT, SPACE, QUIET, AND NATURE. THAT’S WHAT A COUPLE CRAVED WHEN THEY BUILT A WEEKEND RETREAT ON THE SHORES OF THE FLORIDA PANHANDLE. TODAY, THEIR NEW HOME HAS IT ALL— AND THE OWNERS ARE SO DELIGHTED, THEY’VE MADE IT THEIR PERMANENT RESIDENCE.

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A

P L A C E I N T H E

SU

N

PHOTOGRAPHS BY WILLIAM ABRANOWICZ TEXT BY DAN SHAW

EARTHY ARTIFACTS Built-in bookshelves in the living room were stained a rich brown to match Sherwin-Williams paint in Sealskin and arranged with the owners’ geodes and ceramics.

ROOM TO RELAX In the den, a sofa and chaises from Verellen have throw pillows covered in African mud cloth and striped fabric from Malabar.

The oak coffee table was custom-made by interior designer Betsy Brown.

T

of the Florida Panhandle between Panama City and Pensacola might not have the cachet of Malibu or the Hamptons, but it may have the finest beaches in the United States, with sand as soft and white as sugar, and features statuesque homes to match. “It’s the southern Nantucket,” says Mountain Brook, Alabama, architect Jeffrey Dungan, who has designed more than two dozen properties over the past 20 years on what’s known as the Emerald Coast, which skirts the Gulf of Mexico’s sparkling blue-green waters.

His latest feat is a vacation-turned-full-time residence for a couple of empty nesters from Fairhope, Alabama. Dungan’s clients came to him with an enviable piece of land in Santa Rose HE ONE-HUNDRED -MILE STRETCH

Beach, overlooking a coastal dune lake located just 200 yards from the gulf. “There are only a few places in the world with lakes like these, where several times a year the salt water breaches the dunes and creates a unique ecosystem,” Dungan explains. (Others include Oregon, New Zealand, Australia, and Madagascar.) The resulting brackish water allows certain freshwater and saltwater plants to flourish side by side—and gives his clients an exciting reason to get their feet wet. “We can paddleboard from our backyard right into the gulf,” says the husband, a real estate developer.

Dungan has cultivated a distinct vernacular for his projects in this region. The style references the sculptural, gleaming island architecture of Bermuda and the Dutch West Indies, but his designs have unexpected twists, like sweeping expanses of windows (made to withstand hurricane forces, of course), New

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England–style cedar-shake roofs, and lofty rooms with romantic design and the clients’ wishes. “My goal was to let the archialcoves that keep them from feeling boxy. “This house is stucco tecture thrive,” she says. “I kept pieces simple and comfortable over cast concrete, which has a malleability that makes it pos- so the house would speak for itself, and not be dressier than it sible to give wonderful shape to walls, archways, and staircases,” wanted to be.” says Dungan in his honeyed drawl.

The privacy-minded owners couldn’t be happier with their “Jeff is a master of intriguing shapes,” says Birmingham inte- new home base, and neither could their grown children, who rior designer Betsy Brown, with whom he collaborated on the visit often. “It’s clean and cheerful and bright,” says the husband. residence from its inception. “It’s a large house, but you don’t “I wouldn’t call it minimalist, but it’s uncluttered, so the details see a big mass. And our clients are an energetic, outdoorsy couple shine through.” It’s also highly customized, in ways both practiwho wanted a fun—not serious—home.” To keep things casual cal (just look at that kitchen) and poetic. “Jeff did a lot of subtle and beachy, the design duo agreed on tongue-and-groove poplar arches and other details that don’t call attention to themselves. ceilings and white-oak floors without rugs. Brown’s furniture But we really appreciate them, and they give the house a wonchoices were similarly restrained, in deference to both Dungan’s derful character.”

SLEEK SERVICE A Wolf range is flanked by a Sub-Zero refrigerator and full-size freezer. The custom plank-door-style cabinets are crafted of bleached oak, and classic LEM Piston stools pull up to an island topped with Carrara marble.

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AIRY ESCAPES Clockwise from top left: In the master bath, a Moroccan-style light hangs over a soaking tub from the Wyndham Collection; the side table is by Palecek, and the stone floor tiles are from Peacock Pavers. The master bedroom has club chairs from Lee Industries slipcovered in white linen; the four-poster bed is by Betsy Brown, Inc., and the fixture above is a Floatation suspension light by Ingo Maurer.

On the back terrace, which overlooks the lake and a nature preserve filled with scrub and live oaks, teak lounge chairs surround a firepit; the lantern is from Bevolo Gas & Electric Lights.

HER 74

GARDENS

LEF T: FADIL BERISHA; RIGHT, CLOCK WISE FROM TOP LEF T: VICTOR SCHR AGER, DON FREEMAN, JOHN DOL AN, PIETER ESTERSOHN

TEXT BY MELISSA OZAWA

GROW

HOW

When Martha was 4 years old, her father handed her a screwdriver and showed her how to wiggle it between the cracks of a cobblestone path in their Nutley, New Jersey, yard to dig out a weed. Within a few hours, she’d cleared the whole path, and discovered a lifelong passion. On these pages, she walks us through four of her homes, past and present, that have shaped her as a gardener, and shares the decisions and details that make each one spectacular.

TURKEY HILL, IN CONNECTICUT

LILY POND, ON LONG ISLAND

SKYLANDS, IN MAINE

BEDFORD, IN NEW YORK

As a young mom in 1971, Martha moved with her family to Westport, Connecticut, where she embarked on the ultimate DIY project: fixing up the 1805 farmhouse and creating an unforgettable landscape. She started with two acres and gradually expanded to six as adjacent properties came up for sale. Those years spent planting and tending perennial borders, orchards, herbs, and a potager gave her what she calls a “college education” in gardening. “I would not be who I am today without the vast knowledge I gained there, on that small bit of paradise,” she wrote when she sold the property in 2007.

A Playful Palette “I never thought I would love so much color,” Martha says. “But seeing Monet’s garden at Giverny in all its glory blew my mind.”

She planted an exuberant sea of blooms at Turkey Hill that unfurled from April through October—at left, clusters of tulips and daffodils blend with sweet pink bleeding hearts that jubilantly trumpet spring. Mixing lots of different hues is challenging—shades can clash and overwhelm. One of Martha’s secrets is to stick with tried-and-true varieties: “There are certain old plants that you can’t get wrong combining, like purple Higo and Siberian irises, orangey-red and pink Oriental poppies, and columbines.

Put them together, and you have a magnificent tableau that you couldn’t get with other plants.”

GROWING WISDOM

“My advice to new gardeners is to go to nurseries and find something you love, and just start digging and planting,” Martha says. “You’re bound to make mistakes—I make lots—but you’ll learn from them, and you can always dig up a plant and try again.”

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SETTING THE SCENE

PREPPING THE SOIL

ENGAGING THE SENSES

MAKING ROOMS

When Martha added a two-acre plot to her property in 1975, she configured the garden’s layout on paper before excavating and sculpting the land.

Martha cultivates a raised bed enriched with compost and fertilizer in the vegetable garden, to get it ready for the onions she started in her greenhouse.

“The fragrance of pink Clematis montana var. rubens is one of the best smells ever,” she says.

“I planted it so the vines would cover my kitchen pergola.”

A narrow path led from the house to the pool, which was framed by a stone wall and perennial borders. A wisteria tree marked the entrance.

RICHARD FELBER (PL AYFUL PALET TE, ENGAGING THE SENSES, MAKING ROOMS); COURTESY OF MARTHA STEWART (SET TING THE SCENE); ELIZABETH ZESCHIN (PREPPING THE SOIL); NOE DEWIT T (ALL LILY POND PHOTOS)

TURKEY HILL

LILY POND This beach retreat in East Hampton, New York, which Martha purchased in 1990, “was a revelation,” she says. “Everything grew so easily! It was such a joy to garden there.” Amazed at the way plants flourished in the rich, silty loam and mild coastal climate, she filled her yard with a riot of roses, including heirlooms, climbers, and English varieties. Twenty-five years later, she transplanted them to Bedford, giving her grandchildren a thorn-free space in which to play outside the house, and making room for trees like Stewartia and Parrotia, known for their mottled, exfoliating bark, and Japanese maples.

A LEAFY LANE The gravel path in the shady side garden leads to an elegant latticed gate, which opens to the property’s backyard and pool.

CREATIVE CONTAINERS A large strawberry pot (with pockets on the sides) filled with giant alocasia, purple scaevola, chartreuse creeping Jenny, and trailing silver dichondra sits by the pool.

A Tapestry of Texture After Hurricane Sandy destroyed trees and plants in the side yard, Martha decided to rethink this stretch. Keeping the palette tight, she layered the beds on either side with varieties of cut-leaved Japanese maples, such as Acer palmatum var. dissectum ‘Red Dragon’, and a mix of perennials, from feathery ferns to large-leaved hostas.

With the exception of a few blooms, like lush stands of white hydrangeas, foliage reigns over flowers. “It’s now a beautiful contemplative garden,” she says.

EMERALD AISLE This mossy brick walkway runs behind the pool and is flanked by tall hornbeam hedges and low-growing pale-hued ferns and bright hostas.

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BEDFORD When Martha bought this 153-acre property in 2000, she found herself in vast, empty fields with only a small smattering of trees— “a blank canvas,” she says. Today her bustling farm is bursting with flora and fauna. She’s planted a dramatic boxwood allée, thousands of trees (including a fruit orchard, added a few years ago), and prolific plots of vegetables, flowers, and shade plants.

She also fenced off paddocks for her horses and donkeys, added greenhouses, and built a pool.

An Unfolding Landscape “The farm is always evolving,” says Martha. Storms take down trees, turning a shady spot into a sunny one. Overly vigorous plants (aka invasives) get pulled and alter the look of a border.

Pests force plots to move, and new interests ignite a flurry of plantings. And that’s the thrill of gardening: You are constantly learning and adapting. Clockwise from top left: To create this swath of daffodils, Martha mapped out waves of cultivars, plotting about 100 bulbs in each group; every spring, the flowers explode in drifts of yellow and white, multiplying each year. Purple nepeta, before it became unwieldy and took over her pergola border—it’s since been replaced with more alliums, Camassia, and grape hyacinth, and she’s edged the front with small boxwood shrubs she raised from cuttings. Two weeping katsura trees provide dappled shade for white alliums, clematis, and peonies. In fall, the farm is ablaze in gold and red foliage.

GROWING WISDOM

“My father taught me that you can do it all from scratch, starting from seeds or cuttings, and if you nurture them, they will produce,” Martha says. “I still do this: I grow trees from saplings and boxwood from rooted cuttings, and pretty much all my flowers are from seeds sown in the greenhouse. I enjoy seeing them develop. I think a gardener learns more this way.”

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LEF T, CLOCK WISE FROM TOP LEF T: FREDERIC L AGR ANGE, HUGH STEWART, THE INGALLS, ERIC PIASECKI; RIGHT, CLOCK WISE FROM TOP: THOMAS LOOF, FREDERIC L AGR ANGE, JOHN DOL AN, RICHARD FOUSLER, NGOC MINH NGO

A Diverse Collection Every January, Martha dives into a stack of seed and plant catalogs to find unusual cultivars and species to grow next.

“For me, gardening is all about scent, color, and variety, variety, and more variety,” she says. Instead of ordering just one type of baptisia, for instance, she’ll choose several to try out new colors and test cultivars to see how they fare. In her flower garden, which is inspired by Turkey Hill’s, she fills the beds with dozens of kinds of roses, irises, dianthus, phlox, columbines, and self-seeding poppies, which have “the nicest way of popping up in unexpected places,” she says.

BEGONIA BONANZA

EVER GREEN

FERTILE IDEA

GOING UNDERCOVER

One side of Martha’s greenhouse is devoted to all kinds—tuberous, rex, semperflorens, fibrous, and her favorite, rhizomatous.

A 650-foot allée of undulating boxwood lines the path to the stables.

She prunes the shrubs every autumn to keep them comely.

Martha tends several compost heaps on the farm, and spreads a fresh layer on her beds every year.

At the start of winter, Martha’s gardeners shroud her boxwoods in burlap to protect them from strong winds and heavy snow.

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SKYLANDS “This is the only place I ever bought that had an established garden,” says Martha of her summer home on Mount Desert Island, in Maine, purchased in 1997. Designed in the 1920s by Danish-born landscape architect Jens Jensen for Edsel and Eleanor Ford, the property is filled with fir and spruce trees towering over carpets of moss, stone pools, meandering paths, and mile-long driveways that vanish into the scenery. Martha takes her responsibility as a steward of this American treasure seriously: “I revel in the fact that I have a landscape designed by someone of such importance, who in my mind made absolutely no mistakes whatsoever.”

THE LONG VIEW When the sky is clear, Martha can see Seal Harbor from the terraces of the house, which was designed by New York architect Duncan Candler.

WHEN IN MAINE

A Sculptural Scene Every year at the end of May, Martha heads north with a truck loaded with trays of small succulents and large agaves, aloes, and palms that she has propagated and overwintered in her Bedford greenhouses. She and a group of green-thumbed friends make a weekend of it, potting Martha’s containers on the “cracked ice” terrace (above). Top, from left: The circular driveway at the entrance of the house. A detail of a granite trough planted with echeveria and senecio.

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PRIME PRODUCE GARDEN TOUR Simply hover your phone’s camera over this smart code to see more of the plantings at Skylands—no special app required.

The walled cutting garden grows vegetables for fresh summer meals, as well as flowers like dahlias, snapdragons, and lilies for arrangements.

KEVIN SHARKEY (GR ANITE TROUGH); CL AIRE TAK ACS (OTHERS)

Martha covers the paths in white-pine needles every spring (a local tradition). The coppery color complements the bright-green moss.

La Rivière, a bronze sculpture

by French artist Aristide Maillol, rests below the stone terrace in a bed of ferns, moss, and other ground covers. Martha spends several weeks each summer at Skylands with her family and plenty of friends. “I love to water the plants in the early morning, or walk around and just take it all in,” she says.

SAVE A SHIRT When your trustiest button-down starts to fray, revive it colorfully.

To fix the rip in a pocket, Living contributing editor Silke Stoddard secured an interior patch with bright rows of running stitches; for a step-bystep, see page 86. She refortified a buttonhole by patching the placket and covering the hole’s edges with closely placed blanket stitches.

For that technique, hover your phone over the smart code on page 87.

SEW SIMPLE All you need to mend woven or knitted staples is an embroidery hoop or mushroom darner and yarn or thread.

THE DETAILS: Lacis wooden em‑ broidery hoop, from $4 for 3"; and mushroom darner, $6, lacis.com.

Olympus sashiko thread, $2.25 for 22 yd.; and Koigu Wool Designs Koigu KPM needlepoint yarn, $3.75 for 11 yd., purlsoho.com.

MODERN MENDING With entry-level sewing skills and a few basic TOOLS, you can do much more than repair a prized shirt, sweater, or jeans.

These creative techniques can breathe NEW LIFE and stitch one-of-a-kind STYLE into your timeworn favorites.

PHOTOGRAPHS BY RYAN LIEBE | PRODUCED BY SILKE STODDARD TEXT BY JENNY COMITA

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HIGHLIGHT HOLES The most skillful darning (aka knitwear repair) used to be the invisible kind.

Today, displaying your handiwork and expressing yourself is more in style, and that’s why artists like Celia Pym (celiapym .com) have embraced visible mending as a medium. As part of an installation for the British clothing brand Toast, she restored this plum sweater (left) and mustard socks (opposite), along with the gray sweater on page 87; the company also has a repair program, workshops, and a mended-garment exchange.

To make your own statement, choose yarn that complements your garment, like Pym’s fuchsia; or contrasts with it, as on the cheerful vest that Silke touched up below. Just make sure it’s of a similar thickness and material, so the end result will feel evenly fuzzy or smooth.

THE DETAILS: Toast dot-printed ruffle shirt, $190; and wool-cotton dogtooth pants, $250, toa.st.

Hundreds of years ago, the wives of Japanese farmers and fishermen began embroidering their work clothes with running stitches to make them more durable.

This tradition, called sashiko, worked so well that the garments often lasted generations. During World War II, patriotic Brits patched knees and elbows, vowing to “make do and mend” to support their troops.

In today’s fast-fashion world, where we’re tempted to replace our wardrobe every season, these stitches are teaching us to shop for life. Each good-quality piece you buy, and care for, and darn or patch as needed, means one less in a landfill.

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STEEL A TOE Knitted socks this chunky and warm make great slippers with the proper backup support. Darn areas prone to pulls and holes (like the tip and ball of the foot) with vivid yarn, as Pym did, to give them staying power— and sole-ful style.

FOLLOW THE THREAD Beyond elementary darning and patching, there’s a whole world of mending techniques to learn.

Check your local sewing store for classes and workshops, or page through one of these expert guide‑ books for inspiration.

1

MENDING MATTERS: STITCH, PATCH, AND REPAIR YOUR FAVORITE DENIM & MORE

By Katrina Rodabaugh Abrams, 2018

Germantown, New York–based Rodabaugh (who refurbished the jeans on page 87) teaches how to create chic designs with four beginner‑friendly methods, and writes about how repairing clothing builds your self‑reliance.

2 HOW TO DARN

This long‑awaited English‑ language edition of the Japanese cult classic offers step‑by‑step images and instructions for 12 stitches, from straightforward seed to elaborate honeycomb.

You don’t need a degree in fiber arts to beautifully renew a sweater, scarf, or socks.

Just fill in any blanks with a tight grid of over‑and‑under stitches, like so:

3 1. WORK UP AND DOWN

2. THEN SIDE TO SIDE

Thread a darning needle with yarn. Hold a darning mushroom under the hole for support.

Make a vertical row of running stitches, starting 3/8 inch or more to one side of the hole and going at least 3/8 inch above and below it. Repeat, making tight rows and staggering the stitches.

When you reach the hole, pass the yarn over it.

Continue the rows 3/8 inch or more past it.

Repeat step 1, in the opposite direction. Cover the hole by weaving horizontal stitches through the vertical ones. Weave the end of the yarn into the garment until it’s hidden, then snip it.

DARNING: REPAIR, MAKE, MEND

By Hikaru Noguchi Hawthorn Press, 2019

SLOW STITCH: MINDFUL AND CONTEMPLATIVE TEXTILE ART

by Claire Wellesley-Smith Batsford, 2015

Lose yourself in the dreamy, highly detailed photos of works

by U.K.‑based Wellesley‑Smith and other “slow‑stitchers” from around the globe, then follow her lessons at your leisure, or start a stitch journal like hers.

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When a thick woven fabric like cotton twill or denim splits or wears through, stitches alone aren’t the solution. It’s a job for a patch—and you can work it two ways. Sew a rectangle of fabric onto the inside of a garment, as British professional textile repairer Molly Martin (mollymartin.org) did on the back of this denim dress (left and above), and let the tidy stripes of thread get the attention. Or add pops of color, as on Martin’s heavy linen blanket (below), by affixing them to the outside.

THE DETAILS: Toast Elina linen throw, in Indigo, $220; and ruffle‑collar check shirt (opposite), $220, toa.st.

HOW TO PATCH Consider these reinforcements the easiest merit badges you’ve ever earned. Snip a swatch of a similar‑weight fabric, and camouflage rips and threadbare areas in a cool, intentional way.

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1. PUT IT IN POSITION

2. MAKE IT PERMANENT

Cut out a fabric patch that’s 2 inches bigger all around than the hole. Leave the edges raw, or for a neater look, turn them under and press with an iron. Pin the patch over the hole, and baste it in place by sewing long, loose stitches along the edges.

Thread your needle with sashiko or embroidery floss for heavy fabric, or fine cotton for a light one.

Sew through the item and patch with running stitches, working from one side to the other (and beyond, if you like). Continue until the patch is covered. For extra strength and style, repeat with perpendicular stitches. Remove basting stitches.

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY TANYA GR AFF AND SILKE STODDARD; HAIR AND MAKEUP BY THEO KOGAN USING URBAN DECAY COSMETICS; ILLUSTR ATIONS BY BROWN BIRD DESIGN

GIVE TEARS FLAIR

REGENERATE JEANS Go-to pairs always give out in the same spots: the knees and inner thighs. To turn damage into decoration, American textile artist Katrina Rodabaugh (katrinarodabaugh.com) punched these up with interior patches and visible running stitches; for the smaller holes, she did horizontal and vertical rows. Rodabaugh got into mending while taking a “fashion fast”—in an effort to live more mindfully, she didn’t buy any new clothes for a year—and now teaches workshops for sustainable brands like Eileen Fisher. Up top, this mohair sweater’s thinned elbows and forearms were darned by Pym.

MENDING POWER Hover your phone’s camera here to learn more repair tactics, from snagged threads to worn buttonholes.

Or go to marthastewart .com/mending.

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Bundle Big Flavors Anyone who grew up on Sun‑ day gravy, the tomato‑and‑ meat sauce that simmers on the stove all day, probably knows beef braciola, too.

Our version is actually braciole (plural form): slices of pounded beef wrapped around a powerhouse filling of pimiento‑stuffed olives, raisins, and Parmigiano‑ Reggiano to form several individual rolls instead of one centerpiece roast.

Braised in the oven, the beef gets tender while the sauce intensifies. Serve it over polenta or mashed potatoes to sop it all up.

BEEF BRACIOLE WITH OLIVES & RAISINS For all the recipes, see page 99.

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THAT’S In Italian-American households across the country, Sundays culminate in platters of pasta, cutlets covered in bubbly cheese, and rich, meaty mains— all bound by a mother tomato sauce and lots of love.

Try our fresh spins on six classic recipes, and your family will hurry home for supper any night of the week.

more!

PHOTOGRAPHS BY CHRIS SIMPSON TEXT BY MICHELLE SHIH RECIPES BY GREG LOFTS

SPAGHETTI & EGGPLANT “MEATBALLS”

Roll With It Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian.

A blend of eggplant and white beans provides the protein.

(Thinly slicing and broiling the eggplant pulls out the moisture and prevents sogginess.)

Cheese, garlic, and oregano are the good-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!— into the gravy they go.

PORK-CUTLET PARMESAN

Get Creative With Cutlets You’ve enjoyed it with veal; you’ve loved it with chicken. We now present . . . pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools (a rack ensures 360-degree crunch). Top with a spoonful or two of red sauce and mozzarella—go with the low-moisture supermarket stuff—and broil until the cheese melts.

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Fast-Track an Old Faithful Bolognese is often made with beef and pork, and cooks for ages. This lighter, quicker ver‑ sion—a mix of ground turkey and chopped mushrooms, bumped up with morsels of pan‑ cetta—just tastes like it did. Sautéed carrots and onion provide sweet‑ ness, and tomato paste adds instant depth (after all, tomato paste is tomatoes that have sim‑ mered for hours). The clincher? Turkey is actu‑ ally juicier and tastier with only a brief simmer, so this is a win‑win din.

TURKEY & MUSHROOM BOLOGNESE

Cozy Up to the Table Restaurants rarely serve this homey chicken-and-sausage dish, but every Italian-American family has its own riff: Some add sweet peppers, others white wine. Flour dusted on the chicken thighs helps them brown; it forms a nice crust and also thickens the sauce at the end. Braised in a broth amped with rosemary, shallots, and pickled peppers (plus a splash of brine), the meats get super-tender—and the aroma is sublime.

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

CHICKEN SCARPARIELLO

SHRIMP FETTUCCINE ALFREDO

Spin Some Silk Per Italian lore, the original fettuccine Alfredo was a kidfriendly blend of buttered pasta tossed with Parmesan.

Over generations in America, it became rich and heavy with cream (some versions even use cream cheese). In our hybrid, butter, cheese, and an egg yolk are slowly whisked into pasta water to create a luscious sauce.

Tossed with seared shrimp, peas, and pasta, it’ll enchant adults and bambini alike.

A Taste Of Italy In Every Bite!

Look for our new products in the frozen pizza & frozen vegetables sections. ©2020 B&G Foods North America, Inc.

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

JOHNNY MILLER

Fill these striking boxes with your valentines’ favorite things. For the bow how-to, see page 16.

MARTHA STEWART LIVING

95

The Workbook OBJECTS OF AFFECTION

Recipe Index

Bitter Greens With Anchovies and Breadcrumbs 99 Citrus and Green Olives With Goat Cheese 98 Dressed Chicories With Apple and Gouda 98 Pull-Apart Pigs in a Blanket 96 Slow-Cooker Queso 54 MAINS Beef Braciole With Olives and Raisins 99 Chicken Scarpariello 101 Clams and White Fish in Carrot-Saffron Broth 98 Classic Beef Stew 53 Gingery RainbowChard and Black-Rice Bowl 98 Green Coconut Zoodle Soup 99 Light and Bright Beef Stew 53 North-African Beef Stew 53 Pork-Cutlet Parmesan 100 Pork Tenderloin With Kale Salad recipe card

96

GOOD THINGS PAGE 19

Shrimp Fettuccine Alfredo 101 Smoky Tofu Chili recipe card Spaghetti and Eggplant “Meatballs” 100

HOW-TO

Spiced Chicken Kebabs With Pita recipe card

Kraft Heart Box

Turkey-andMushroom Bolognese 100

Colored paper (at least 11 by 17 inches)

Warm Duck Salad With Caramelized Beets 97

Flat paintbrush, 1 inch

Wild Salmon and Romanesco Rice Pilaf recipe card

SUPPLIES Paper heart box

Waxed or parchment paper (optional)

Golden Horchata 97 TurmericMango Smoothie 97 Warm Turmeric Apple Cider 97 DESSERTS

1. Trace the top of the box lid onto colored paper.

4. Spray adhesive onto paper heart and strips; press onto top of the box lid and outer sides of the lid. Measure and cut out dividers from posterboard, or use smaller heart boxes (as shown below, and on page 8 and page 17, top right), trimming the base of each so it’s the same height as the larger one.

Paint dividers or smaller boxes; let dry completely. With hot-glue gun, stick dividers or smaller boxes in box. Assemble paper bow for lid (see instructions, page 16).

5. Fill box with treats. (If including unwrapped food, add waxed or parchment paper.)

Paper Mache heart box, 12", $4; and heart-box set, 3", 4", and 5", $4, consumercrafts.com. Canson Mi-Teintes drawing papers, in Dawn Pink, White, and Honeysuckle, from $2.50 for a 19"-by-25" sheet, dickblick.com. Martha Stewart Family Friendly multisurface satin acrylic craft paint, in Stop Sign Red, Black Belt, Fire Opal, and Watermelon, $2.50 for 2 oz., michaels.com.

OTHER Master Red Sauce 100

JANUARY/FEBRUARY 2020

1. On a lightly floured surface,

SOURCES

Sweetheart Thumbprint Cookies 97

2. Cut out the heart, about 3/8 inch inside the line. (The paper heart should be slightly smaller than

1 pound pizza dough, room temperature

Grainy mustard and/or ketchup, for serving

Ruler

Hot-glue gun

Unbleached all-purpose flour, for dusting

Extra-virgin olive oil, for brushing

Spray adhesive Uncoated posterboard or smaller heart boxes

Pull-Apart Pigs in a Blanket

10 all-beef hot dogs

Craft paint

BEVERAGES

Rice Pudding With Sea Salt– Caramel Sauce 58

3. Paint the inside and outside of the bottom half of the box; paint the interior of the box lid and a 1-inch border on the box-lid top.

Let dry completely.

roll dough into a 10-by-15-inch rectangle. Cut in half lengthwise, then crosswise into ten 5-by-3-inch pieces. Wrap each piece around a hot dog; pinch edges of pastry to seal. Transfer to a parchment-lined baking sheet and freeze until firm, about 20 minutes.

2. Preheat oven to 375°; brush a

9-inch springform pan with oil.

Place a 4-ounce ramekin in center of pan. Trim edges of wrapped hot dogs flat (discarding excess); cut each crosswise into thirds.

Brush dough with oil and arrange in pan cut-sides up, spaced ½ inch apart. Cover with parchmentlined foil; bake until puffed and set, about 35 minutes. Uncover; continue baking until golden, 15 to 25 minutes more. Serve warm, with mustard or ketchup in ramekin.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. 40 MIN. | SERVES: 8 TO 10

ILLUSTR ATIONS BY BROWN BIRD DESIGN; PHOTOGR APHS BY PETER ARDITO (TURMERIC)

STARTERS, SALADS & SIDES

PAGE 15

the box lid.) Cut two 21/4-inch-wideby-17-inch-long strips of paper to cover the outer sides of the lid.

Sweetheart Thumbprint Cookies 1½ sticks unsalted butter, room temperature

½ ¼ ¼ 1½

LIQUID SUNSHINE PAGE 51

Warm Turmeric Apple Cider 1 cup boiling water

2 medium grapefruits, such as ruby red and oroblanco 1 pomelo

1 bag green tea

1 very small clove garlic

1 1-inch piece fresh turmeric, peeled and thinly sliced (or ¼ teaspoon ground)

1 cup packed fresh parsley leaves, mint leaves, or a combination

cups unbleached allpurpose flour

1 tablespoon fresh lemon juice

1 tablespoon coriander seeds, toasted

Sanding sugar, preferably a combination of fine and coarse

1 tablespoon apple-cider vinegar

cup confectioners’ sugar teaspoon pure vanilla extract teaspoon kosher salt

Pinch of pink luster dust (optional) 1 large egg white

¾ cup jam, such as orange, apricot, peach, strawberry, or pineapple 1. Preheat oven to 350˚. Beat

butter with confectioners’ sugar, vanilla, and salt until thoroughly combined, about 1 minute. Beat in flour until a dough forms.

2. Roll level tablespoons of dough into balls; arrange 1 inch apart on parchment-lined baking sheets.

Using the end of the handle of a flat-bottomed eating utensil or rubber spatula, press two deep indentations into the center of each ball to create a V (it will expand during baking to become a heart).

3. Bake until bottoms are golden and cookies are just set, 17 to 20 minutes. Meanwhile, stir together sanding sugar and a tiny pinch of luster dust. In a small bowl, beat egg white with 1 teaspoon water. Working with a few cookies at a time, brush tops with egg wash and sprinkle generously with sanding-sugar mixture.

Return to oven and bake until egg wash is dry and sugar has set, about 1 minute. Let cookies cool 5 minutes on sheets, then transfer to wire racks and let cool completely.

4. In a small saucepan, bring

jam to a boil. Press through a finemesh strainer; discard solids.

Spoon into heart indentations (about ½ teaspoon per cookie), or transfer heated jam to squeeze bottles for more precision. Let jam set completely before serving, or storing in airtight containers at room temperature up to 5 days.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 15 MIN. | MAKES: ABOUT 2 DOZEN

1 tablespoon pure maple syrup

Golden Horchata 1 cup cooked brown rice 3 tablespoons honey

½ teaspoon pure vanilla extract 1 1-inch piece fresh turmeric, peeled and thinly sliced (or ¼ teaspoon ground)

1/8 teaspoon ground cinnamon,

Pour boiling water over tea bag and turmeric. Let steep 3 minutes; remove tea bag. Stir in lemon juice, maple syrup, and vinegar; serve.

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 1 CUP

FULL-SPECTRUM FLAVOR

plus more for serving

In a blender, process rice, 3 cups water, honey, vanilla, turmeric, and cinnamon until very smooth.

Strain mixture through a sieve; discard solids. Serve over ice, sprinkled with more cinnamon.

PAGE 62

ACTIVE/TOTAL TIME: 5 MIN. MAKES: 21/2 CUPS

Turmeric-Mango Smoothie Black pepper doesn’t just add pep; it contains a compound, piperine, that helps the body absorb curcumin, the antioxidant found in turmeric.

1½ cups frozen mango chunks

½ banana, peeled 1 1-inch piece fresh turmeric, peeled and thinly sliced (or ¼ teaspoon ground) 1 cup coconut water Freshly ground black pepper

In a blender, process mango, banana, turmeric, coconut water, and a pinch of pepper until very smooth; serve.

ACTIVE/TOTAL TIME: 5 MIN.

Warm Duck Salad With Caramelized Beets Rendered duck fat is delicious tossed with vegetables before roasting and makes extra-flavorful fried rice. Strain it through a fine sieve and store in the refrigerator for up to a week.

1 pound red beets (about 2 medium) 1 pound golden beets (about 2 medium) 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper

| MAKES: 2 CUPS

Gold Standard Fresh turmeric has the highest nutritional payoff, but ground and cold-pressed pack a punch, too.

QUICK CONVERTER 1 inch fresh = ¼ teaspoon ground = 1 tablespoon cold-pressed

FRESH Choose firm pieces that aren’t shriveled. Refrigerate, wrapped in a paper towel and sealed in an airtight container, for up to 2 weeks.

2 boneless duck breast halves (1¼ pounds total), patted dry

½ cup mixed purple microgreens, such as radish, red shiso, and amaranth, for serving 1. Preheat oven to 425°. Peel

beets and slice into ¾-inch wedges. Toss with oil; season with salt and pepper. Place on a rimmed baking sheet lined with parchment; cover with parchment-lined foil. Roast until tender and golden brown on one side, 40 to 45 minutes.

Uncover, flip, and continue to roast until golden brown on second side, 5 to 10 minutes more.

2. Meanwhile, using a sharp knife, remove peels and pith from grapefruits and pomelo. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.

On a large cutting board, finely mash garlic with ¼ teaspoon salt to a paste with the flat side of a heavy knife. Chop parsley and coriander seeds; combine with garlic mixture. Season with pepper.

3. Using sharp knife, score duck

breasts, cutting through fat but not flesh, at ½-inch intervals to create a crosshatch pattern.

Season both sides with salt and pepper. Let stand 10 minutes, then place in a cold ovenproof

GROUND Our fave, Diaspora Co. Single-Origin Pragati turmeric, tastes earthy and floral (from $12 for 2.47 oz., diasporaco .com). Keep it in a cool, dark place.

COLD-PRESSED Brighten beverages with orange-and-lemoninfused Mon Fe Fo Turmeric Shots, sold in the juice section ($48 for 12, monfefo.com).

MARTHA STEWART LIVING

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The Workbook nonstick skillet, skin-side down, over medium heat. Cook until skin is golden and crisp, about 10 minutes. Flip, spoon off fat (reserve for another use; see note on previous page), and transfer to oven, skin-side up. Roast until a thermometer inserted into thickest part of duck registers 135°, 2 to 4 minutes. Transfer to herb mixture on cutting board; let stand.

4. Toss beets, grapefruits, and

pomelo with 2 tablespoons grapefruit juice and a drizzle of oil; season with salt and pepper. Slice duck on top of herbs, allowing drippings to mingle with them to create a sauce. Plate alongside beet-grapefruit salad, spoon herb sauce over top, and serve with microgreens.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

20 MIN. | SERVES: 4

Dressed Chicories With Apple and Gouda To mellow the bite of radicchio, soak the leaves in cold water for 10 minutes, then spin dry before using.

½ cup walnut halves ¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 tablespoons sherry vinegar

½ teaspoon sugar 2 teaspoons Dijon mustard 6 cups mixed chicories, such as radicchio and red endive, leaves separated 1 crisp red apple, such as Honeycrisp, cored and thinly sliced

¼ cup pomegranate arils 3 ounces aged Gouda, shaved

pomegranate arils, and toasted walnuts. Season with salt and pepper. Just before serving, top with cheese; serve with remaining dressing alongside.

ACTIVE/ TOTAL TIME: 25 MIN. SERVES: 4 TO 6

Citrus and Green Olives With Goat Cheese

6 ounces cherry tomatoes, such as Sungold, halved (1½ cups)

simmer until cooked through, 5 to 7 minutes. Transfer fish to a plate. Stir remaining 2 tablespoons butter into broth; season lightly with salt and pepper. Return clams and fish to skillet; heat through, 30 seconds. Serve with bread and orange wedges.

2 pounds mixed oranges and tangerines, such as Cara Cara, satsuma, mandarin, and blood orange, peeled

4 carrots (8 ounces), peeled and cut into 1½ -inch pieces (1½ cups)

Gingery Rainbow-Chard and Black-Rice Bowl

1 cup clam juice, such as Bar Harbor (from an 8-ounce bottle)

Black rice has a nutty flavor and is rich in antioxidants, but you can substitute in any whole grain.

Flaky sea salt, such as Jacobsen, and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for drizzling

¾ cup mixed green olives, such as Cerignola and Castelvetrano 4 ounces goat cheese, room temperature 12 slices rustic Italian bread, each ½ inch thick 1. Preheat broiler. Cut oranges

and tangerines into pinwheels or pull-apart segments; arrange on a platter. Season with salt and pepper; drizzle generously with oil. Nestle olives in among them.

2. In a small bowl, beat together goat cheese and oil; season with salt. Drizzle with more oil and sprinkle with salt and pepper.

Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.

on a rimmed baking sheet and drizzle lightly with oil; season with salt and toss to coat. Toast until golden and fragrant, 14 to 16 minutes. Let cool completely, then roughly chop.

SERVES: 4 TO 6

Clams and White Fish in Carrot-Saffron Broth To purge clams, place them in a large bowl filled with two quarts of cool water and two tablespoons of fine sea salt. Let stand 30 minutes, then drain and rinse.

1/8 teaspoon saffron

1 tablespoon hot water 2 teaspoons grated orange zest, plus orange wedges for serving

JANUARY/FEBRUARY 2020

3 tablespoons unsalted butter

4. Add fish to skillet, cover, and

1/3 cup dry white wine, such as

Kosher salt and freshly ground pepper

98

1 leek, halved and well washed

(discarding any unopened ones); cover to keep warm.

Look for a rich, fruity olive oil to balance the punchy flavors of citrus, olives, and goat cheese.

ACTIVE/TOTAL TIME: 25 MIN.

and Dijon; season with salt and pepper. Whisk in oil. Toss ¼ cup dressing with chicories, apple,

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 fennel bulb

1. Preheat oven to 325°. Place nuts

2. Whisk together vinegar, sugar,

4 pieces white fish, such as halibut or cod (each 3 ounces), skin removed

Sauvignon Blanc

1 pound littleneck clams (16 to 20), scrubbed and purged Crusty bread, for serving 1. To bloom saffron, crush it in a mortar and pestle with a pinch of salt; transfer to a small bowl.

Stir in hot water; set aside. Rub orange zest over both sides of fish; season with salt and pepper and drizzle with oil. Cover and refrigerate until ready to cook.

2. Roughly chop dark-green parts of leek and half of fennel bulb. Place in a small saucepan; cover with 3 cups water. Bring to a boil, then reduce heat to low and simmer 10 minutes. Strain; discard solids. Meanwhile, finely chop white and light-green parts of leek and remaining half of fennel bulb.

3. Heat 1 tablespoon each oil and

butter in a large straight-sided skillet over medium; add chopped leek and fennel and a pinch of salt. Cook, stirring occasionally, until softened, 8 to 10 minutes.

Add tomatoes and wine; cook until wine has evaporated, 1 minute.

Add carrots, saffron mixture, clam juice, and 1½ cups strained broth. Bring to a boil, then reduce heat and simmer, partially covered, until carrots are crisp-tender, 10 to 12 minutes. Add clams, cover, and cook until all have opened, about 10 minutes more. Remove clams and transfer to a bowl

ACTIVE TIME: 50 MIN. | TOTAL TIME: 1 HR. 20 MIN. | SERVES: 4

¾ cup black rice Kosher salt and freshly ground pepper 3 tablespoons Chinese black vinegar (available at Asian groceries or amazon.com), or balsamic vinegar 3 tablespoons reducedsodium soy sauce 1 Thai chile, sliced (seeds removed for less heat, if desired) 1 2-inch piece fresh ginger, peeled and julienned 1 pound rainbow chard (from 1 to 2 bunches), leaves and stems separated 2 tablespoons unsalted butter 4 cloves garlic, smashed 4 large eggs Toasted sesame seeds, for serving 1. Combine rice, 1½ cups water, and a pinch of salt in a small saucepan. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes. Remove from heat; let stand, covered, 10 minutes. Meanwhile, in a small bowl, stir together vinegar, soy sauce, chile, and half of ginger.

2. Cut chard stems into 2-to-

3-inch pieces (halve any that are very thick lengthwise); roughly chop leaves. Melt butter in a large straight-sided skillet over medium-high heat; add garlic and remaining ginger and cook until fragrant, 1 minute. Add chard stems, season lightly with salt, and cook, stirring, until

bright, about 1 minute. Add ¼ cup water, cover, reduce heat to medium-low, and cook until stems are translucent and just tender, 3 to 4 minutes.

3. Uncover, increase heat to high,

and stir in chard leaves. Season with salt and pepper and cook, tossing often, until just wilted, 1 to 2 minutes. Meanwhile, crack eggs into a bowl. Fill a large straight-sided skillet with 3 inches of water. Bring to a boil over high heat, then reduce to medium.

When water is at a bare simmer, tilt pan slightly to create a wave and add eggs all at once. After 10 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon; blot on a folded paper towel to remove excess water.

4. Divide rice and chard mixture

among bowls; drizzle generously with vinaigrette. Top each with a poached egg, sesame seeds, and more vinaigrette.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 55 MIN.

4 cups bitter greens, such as dandelion, escarole, or a combination, torn into bite-size pieces 1 avocado, peeled, pitted, and quartered 1. Heat 2 tablespoons oil in a

small skillet over medium. Add bread and cook, stirring often, until golden and crisp, 4 to 6 minutes. Drain on paper towels, then transfer to a small bowl.

Stir in cheese; season with salt and pepper. Wipe skillet clean.

2. With the flat side of a heavy knife, mash garlic and anchovies to a fine paste. Heat remaining ¼ cup oil in skillet over medium; add anchovy mixture and cook until warm and fragrant, about 1 minute. Transfer to a bowl; whisk in lemon zest and juice, and capers. Season lightly with salt and pepper; let cool completely.

3. Toss dressing with fennel and

celery. Fold in greens and season with salt and pepper. Mound salad on 4 plates; top with breadcrumbs and avocado. Serve immediately.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 4

SERVES: 4

Bitter Greens With Anchovies and Breadcrumbs

Green Coconut Zoodle Soup

Endive, chicory, and even baby kale are delicious alternatives to the escarole and dandelion in this salad.

6 tablespoons extra-virgin olive oil 1 slice rustic bread (1 inch thick), crust removed, finely chopped 2 tablespoons finely grated Parmigiano-Reggiano Kosher salt and freshly ground pepper 1 small clove garlic, minced 4 oil-packed anchovy fillets, chopped 1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice 2 tablespoons capers, roughly chopped 2 cups shaved fennel (from 1 bulb) 2 cups shaved celery (from 3 stalks)

Zucchini noodles make this soup extra-nourishing, but it’s great with cooked soba or rice noodles, too.

4 ounces shiitake mushrooms, caps and stems separated

2 cups zucchini noodles (4 ounces) 4 cups mixed Asian winter greens, such as bok choy and mizuna Sliced jalapeños and purple daikon, for serving 1. Preheat oven to 425˚. Toss

shiitake caps and squash with oil; season with salt and pepper.

Arrange in a single layer on a rimmed baking sheet and roast, flipping once, until golden and tender, 24 to 27 minutes.

2. In a pot, bring shiitake stems,

coconut milk, 1¾ cups water, ginger, shallot, garlic, cilantro stems, brown sugar, and peeled lime zest to a bare simmer over medium heat. Reduce heat to low, cover, and simmer until flavors meld, 10 to 15 minutes. Strain, discarding solids, and let cool 10 minutes. Purée in a blender with 1 cup packed cilantro leaves until smooth. Stir in lime juice and fish sauce; season with salt and pepper. Return to pot and bring to a simmer. Stir in noodles and greens; simmer until tender, about 2 minutes. Serve immediately with roasted shiitake caps and squash, jalapeños and daikon, and a drizzle of oil.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

THAT’S AMORE! PAGE 88

½ kabocha squash, seeded and cut into 1-inch wedges 3 tablespoons peanut oil, plus more for serving Kosher salt and freshly ground pepper 1 can (14.5 ounces) coconut milk 1 2-inch piece fresh ginger, peeled and thinly sliced

Beef Braciole With Olives and Raisins

1 shallot, peeled and quartered lengthwise

Braciola can come from a few different cuts, usually top or bottom round or rump. Most stores will sell it already thinly sliced, and sometimes pounded. Serve the finished dish over soft-cooked polenta or mashed potatoes, or with crusty bread, if desired.

3 cloves garlic, smashed and peeled 1 bunch fresh cilantro, stems separated and roughly chopped 2 tablespoons light-brown sugar Peeled zest and juice of 1 lime 3 tablespoons fish sauce

6 slices beef braciola (each ¼ inch thick; about 2 pounds total), halved crosswise Kosher salt and freshly ground pepper

2/3 cup pimiento-stuffed green olives (3½ ounces), drained and chopped

½ cup raisins, chopped ¾ cup packed fresh parsley leaves, finely chopped 2½ ounces ParmigianoReggiano, grated ( ½ cup plus 2 tablespoons)

¼ cup extra-virgin olive oil 1 tablespoon minced garlic (from 3 cloves) 1 teaspoon dried oregano

2/3 cup dry red wine, such as Cabernet Sauvignon 1 cup low-sodium chicken broth, plus more if needed 3 cups Master Red Sauce (recipe follows) 2 teaspoons grated orange zest

¼ cup lightly toasted pine nuts (optional) 1. Preheat oven to 325˚. Pound

beef with the tenderizing side of a meat mallet to 1/8-inch thickness; season with salt and pepper.

In a bowl, stir together olives, raisins, ½ cup each parsley and cheese, and 1 tablespoon oil.

Divide olive mixture evenly among beef slices, patting it down to an even thickness and leaving a ¼-inch border all around. Starting at one short end, roll each piece into a tight log; secure with twine or a wooden skewer.

2. Heat remaining 3 tablespoons oil in a braiser pan or a wide, shallow ovenproof pot over medium-high. Add beef in a single layer (in two batches, if necessary, to avoid crowding pan) and cook, turning a few times, until browned all over, 8 to 10 minutes. Transfer to a plate.

Add garlic and oregano to pan; cook until sizzling and fragrant, about 30 seconds. Add wine and boil, scraping up any browned bits, until mostly evaporated.

Return beef and any accumulated juices to pan. Add broth and red sauce; bring to a boil.

3. Cover pan and transfer to oven.

Cook, spooning sauce over beef

MARTHA STEWART LIVING

99

The Workbook a few times, until fork-tender and sauce has reduced to a gravy, 1½ to 2 hours (if gravy reduces and thickens too quickly, stir in more broth).

4. Stir together orange zest,

remaining ¼ cup parsley and 2 tablespoons cheese, and pine nuts. Sprinkle over braciole and gravy; serve.

ACTIVE TIME: 1 HR.

| TOTAL TIME: 3 HR.

SERVES: 6

1 teaspoon minced garlic 1½ teaspoons minced fresh oregano 1 cup white beans, such as cannellini (from a 15.5ounce can), drained and rinsed 1 large egg, lightly beaten

½ cup panko breadcrumbs 1 ounce Parmigiano-Reggiano, grated ( ¼ cup), plus more for serving

¼ teaspoon red-pepper flakes,

Master Red Sauce

plus more for serving

If not using it immediately, let the sauce cool to room temperature, then refrigerate it in an airtight container for up to five days, or freeze for up to three months.

Kosher salt

2 tablespoons extra-virgin olive oil 1 cup minced sweet onion, such as Vidalia (from 1) Kosher salt 1 tablespoon minced garlic (from 2 to 3 cloves)

¼ teaspoon red-pepper flakes 2 cans (each 28 ounces) whole peeled tomatoes in juice, puréed 2 tablespoons unsalted butter

Heat oil in a pot over medium-high.

When it shimmers, add onion; season with 1 tablespoon salt. Cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes (if onion colors too quickly, reduce heat to medium). Stir in garlic and red-pepper flakes; cook until fragrant, about 30 seconds. Add tomatoes; bring to a boil. Reduce heat to mediumlow and simmer, stirring occasionally, until thickened slightly and reduced to 6 cups, 20 to 25 minutes. Remove from heat; stir in butter until melted and sauce is uniform in color.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 50 MIN.

MAKES: 6 CUPS

Spaghetti and Eggplant “Meatballs” Bucatini, a spaghetti-like pasta that’s thicker and has a hollow core, is also excellent in this recipe.

1 large eggplant (1 pound), cut into ½ -inch-thick rounds 3 tablespoons extra-virgin olive oil, plus more for drizzling

100

JANUARY/FEBRUARY 2020

3½ cups Master Red Sauce (see recipe, left) 12 ounces spaghetti 1. Preheat broiler with a rack

about 6 inches from heat element.

Arrange eggplant in a single layer on a rimmed baking sheet.

Broil until blackened on top, 5 to 7 minutes. Flip and continue broiling until blackened on second side, 3 to 4 minutes more.

Immediately transfer to a bowl with oil, garlic, and oregano, tossing to combine. Cover bowl with a plate or plastic wrap; let steam until eggplant softens and cools slightly, about 5 minutes.

2. Transfer eggplant mixture

to a food processor. Add beans, egg, breadcrumbs, cheese, redpepper flakes, and 1½ teaspoons salt. Pulse just to a chunky paste, 10 to 12 times (do not overmix).

Form mixture into 16 meatballs, each approximately 1¼ inches in diameter; transfer to a rimmed baking sheet lightly drizzled with oil. Drizzle with more oil, shaking sheet until meatballs are lightly and evenly coated. Broil, undisturbed, until browned on top and firm, 5 to 7 minutes.

3. Meanwhile, bring 3 cups red

sauce to a simmer over mediumhigh heat in a large straight-sided skillet. Gently transfer broiled meatballs to sauce, turning to coat (meatballs are delicate and can fall apart if handled aggressively). Reduce heat to mediumlow; simmer 10 minutes.

4. Meanwhile, cook pasta in a

large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain, reserving 1 cup pasta water. Return pasta to pot; stir in remaining ½ cup red sauce and ½ cup pasta water. Toss in more pasta water as necessary, a little at a time, until sauce evenly clings to noodles. Serve meatballs with sauce over pasta, topped with more cheese and red-pepper flakes, and a drizzle of oil.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

Pork-Cutlet Parmesan To keep supper simple, serve cutlets with a salad and cooked pasta tossed with butter and minced garlic or red sauce.

2 small pork tenderloins (about 1¾ pounds total), each cut crosswise into 4 pieces, room temperature Kosher salt and freshly ground pepper

¾ cup unbleached allpurpose flour 3 large eggs 2½ cups panko breadcrumbs 2 teaspoons dried oregano Extra-virgin olive oil, for frying 1 ounce Parmigiano-Reggiano, grated ( ¼ cup), plus more for serving 1½ cups Master Red Sauce (see recipe, left), plus more, warmed, for serving (optional) 4 ounces low-moisture mozzarella, such as Polly-O, shredded (1 cup) Fresh basil leaves, sliced if large, for serving 1. Pound pork with the flat side of

a meat mallet into ¼-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper.

Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper. Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully

and evenly coat. Transfer to a wire rack; let stand 10 minutes.

2. Heat a scant ½ inch oil in a

large, heavy skillet (preferably cast iron) over medium-high.

When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total. Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.

3. Preheat broiler with a rack about 8 inches from heat element.

Top cutlets evenly with Parmigiano, then red sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more red sauce and Parmigiano alongside.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

SERVES: 4

Turkey-and-Mushroom Bolognese This sauce can be made ahead and cooled to room temperature, then refrigerated in an airtight container for up to three days, or frozen for up to three months.

¼ cup extra-virgin olive oil, plus more for drizzling 1 small onion, chopped (1½ cups) 2 carrots, peeled and chopped ( ¾ cup) 8 ounces cremini mushrooms or shiitake-mushroom caps, or a combination, chopped (2¼ cups) Kosher salt and freshly ground pepper 1 pound ground turkey 3 ounces pancetta, finely chopped ( 2/3 cup) 1 tablespoon minced garlic (from 3 cloves) 1 tablespoon tomato paste

2/3 cup dry white wine, such as Sauvignon Blanc

1 cup low-sodium chicken broth 2½ cups Master Red Sauce (see recipe, opposite)

¾ cup whole milk 12 ounces rigatoni

Grated Parmigiano-Reggiano and chopped fresh parsley leaves, for serving 1. Heat 3 tablespoons oil in a pot

over medium-high. When it shimmers, add onion, carrots, and mushrooms; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 8 to 10 minutes (if bottom of pot browns too quickly, reduce heat to medium).

2. Add remaining 1 tablespoon

oil, turkey, and pancetta; season with salt and pepper. Cook, breaking turkey into bite-size pieces, until browned in places, about 5 minutes. Stir in garlic and tomato paste; cook until fragrant, about 1 minute more.

Add wine and boil, scraping up any browned bits, until mostly evaporated. Add broth and red sauce; bring to a boil, then reduce heat to low and simmer, stirring a few times, until thickened and reduced slightly, about 30 minutes.

3. Stir in milk and continue sim-

mering until again thickened and reduced slightly, 12 to 15 minutes.

Remove from heat. Meanwhile, cook pasta in a large pot of generously salted boiling water according to package instructions.

Drain, reserving 1 cup pasta water.

Toss pasta with a few spoonfuls of Bolognese and enough pasta water for sauce to evenly coat pasta. Serve pasta with more Bolognese, topped with cheese, parsley, and a drizzle of oil. | TOTAL TIME: 1 HR. 25 MIN. | SERVES: 4 TO 6 ACTIVE TIME: 35 MIN.

Chicken Scarpariello This can also be served over softcooked polenta or mashed potatoes.

6 bone-in, skin-on chicken thighs (2¼ pounds) Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting

2 tablespoons extra-virgin olive oil 3 sweet Italian sausage links (12 ounces total) 2 shallots, halved and thinly sliced ( ¾ cup) 3 cloves garlic, halved and smashed 4 rosemary sprigs

1/3 cup hot pickled cherry or Peppadew peppers, halved, plus 2 tablespoons brine

Shrimp Fettuccine Alfredo Unlike most Italian-American versions of alfredo, this recipe does not contain any milk or cream. Instead, butter, Parmigiano-Reggiano, and an egg yolk simmer down with starchy pasta water to create a rich, velvety sauce without the added calories.

12 ounces fettuccine Kosher salt and freshly ground pepper

¾ cup frozen peas (unthawed)

2 cups low-sodium chicken broth

1 pound medium shrimp (26 to 30), peeled and deveined

1 tablespoon fresh lemon juice

4 tablespoons unsalted butter

Crusty bread, for serving (optional) 1. Preheat oven to 375˚. Season

chicken with salt and pepper; lightly dust with flour, shaking off excess. Heat oil in a braiser pan or a large straight-sided ovenproof skillet over mediumhigh. When it shimmers, add chicken, skin-side down, in a single layer. Cook, flipping once, until browned on both sides, 6 to 8 minutes total. Transfer to a plate. Add sausages to pan and cook, turning a few times, until browned all over but not cooked through, about 5 minutes; transfer to plate with chicken.

2. Reduce heat to medium; add shallots and garlic to pan and cook, stirring occasionally, until soft and golden in places, about 3 minutes. Add rosemary and pepper brine; cook until liquid has mostly evaporated, a few seconds. Add broth and lemon juice; boil until reduced by half, 8 to 10 minutes. Return chicken and any accumulated juices to pan, skin-side up, along with peppers. Transfer pan to oven; roast 15 minutes.

3. Meanwhile, slice sausages on the bias into thirds; nestle into skillet. Continue cooking until a thermometer inserted in chicken (near but not touching bones) registers 165˚ and sausages are just cooked through, about 5 minutes more. Serve warm with bread.

ACTIVE TIME: 30 MIN. SERVES: 4 TO 6

| TOTAL TIME: 1 HR.

1 large egg yolk 3 ounces Parmigiano-Reggiano, grated ( ¾ cup), plus more for serving 1. Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions.

Add peas during last 15 seconds of cooking. Drain, reserving 2½ cups pasta water and covering to keep warm.

2. Meanwhile, season shrimp

with salt and pepper. Melt 2 tablespoons butter in a large straightsided skillet over medium-high heat. Add shrimp in a single layer and cook, flipping once, until golden brown in places and just cooked through, 3 to 4 minutes total. Transfer to a plate.

3. In a bowl, slowly whisk ¾ cup pasta water into yolk. Bring another ¾ cup pasta water to a simmer in skillet over mediumhigh heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in remaining 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth. Slowly whisk in yolk mixture.

4. Add pasta and peas; increase

heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta.

Remove from heat; toss in shrimp and any accumulated juices.

(If sauce has thickened too much, add more pasta water, a few tablespoons at a time.) Serve with more cheese and pepper.

ACTIVE TIME: 25 MIN.

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| TOTAL TIME: 40 MIN.

SERVES: 4

MARTHA STEWART LIVING

101

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B R AT I

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Remembering

S t e war t L

“My original idea was that living is limitless.

It could be expanded and expounded upon, enlarged and extolled. Thirty years later, our mission still holds true: Making your life better every day is our goal.”

—Martha PHOTOGRAPH BY WILLIAM ABRANOWICZ

February 1998

104

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