Martha - March 2019

MARTHA STEWART

INSPIRED SPACES Creative Spirits, Colorful Lives

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

Start annual flower seeds for cutting garden

Pick out birthday presents for the grandkids

Weight training

3

4

5

6

7

8

9

Cut pussy willows for arrangements

Attend Vinexpo in New York City for the Martha Stewart Wine Co.

Truman’s 7th birthday

QVC appearance (check local listings)

Jude’s 8th birthday

Jude and Truman’s birthday party

Weight training

Attend New York School of Interior Design’s gala honoring Jeffrey Bilhuber, Christopher Spitzmiller, and Alberto Villalobos

Cardio and core

Weight training

10

11

12

13

14

15

16

DAYLIGHT SAVING TIME BEGINS

Start vegetable seeds

Repot orchids after blooming

QVC appearance (check local listings)

Roast whole branzino with lemon and thyme for dinner (see page 85)

Plant peas

Make Irish soda bread for Kevin Sharkey

Weight training

Yoga

Cardio and core

Weight training

17

18

19

20

21

22

23

ST. PATRICK’S DAY

Host a Martha Stewart productline cocktail party at company headquarters

Bring fresh eggs to office

FIRST DAY OF SPRING

Remove storm windows, wash sashes, and replace screens

Have cars cleaned, waxed, and serviced

Morning hike

Weight training

Yoga

Cardio and core

Weight training

24

25

26

27

28

29

30

Visit antiques stores

Bake Finnish cardamom bread (see page 101)

Spring-clean equipment barn

Schedule post-winter spa appointments

Hand-wash and store winter sweaters

Plant sweet peas

Go for a horseback ride

Attend the Armory Show art preview

Hike with Jude and Truman

Have friends over for an Irish feast of corned beef and cabbage and soda bread

QVC appearance (check local listings)

Weight training

Weight training

Yoga

Cardio and core

Brunch with Alexis, Jude, and Truman

My Favorite Sign of Spring “I love pussy willows, and grow several varieties on my farm, including Purple Heirloom and the giant Salix chaenomeloides. As winter ends, I’ll cut some branches to bring indoors for arrangements.” —Martha For more ways to welcome spring, visit marthastewart.com.

2

MARCH 2019

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MARCH 2019

Contents

84

SCHOOL OF FISH

Preparing this healthy, versatile protein is a snap.

Learn how to poach, sear, roast, braise, fry, and sautè the catch of the day.

92 GARDEN VARIETY It’s time to plot and plant.

Take a cue from three classic styles, and watch your yard come to life.

98 SWEET SUCCESS

ERIC PIASECKI (ROOM); RYAN LIEBE (PL ATE)

New York City’s buzziest baker has been a highpowered banker, a pilot, and even a professional violinist.

At her bakery, all her passions come together.

76

Free Range In the rugged desert of northern Mexico, a family retreat vibrates with color, pattern, and unbridled personal style. Saddle up and see for yourself.

MARTHA STEWART LIVING

7

MARCH 2019

Contents

17 FROM MARTHA A Room With a View 17 Our founder transforms the front porch of her Bedford home into a beautiful and hardworking study.

68 GOOD THINGS

29

EVERYDAY FOOD

21 Sweets and sips for St. Patrick’s Day; chic, simple home ideas; a greener gardening tool; and more.

Start With . . .

A Pep Rally 63 Roasted red peppers are the winning streaks in three zesty recipes.

Healthy Appetite: North Star 66 A case for trying creamy, protein-rich skyr.

American Made: Fine Prints 29 A couple melds art and tech into dreamy wallpapers and textiles.

The Find: Go Big 30 Make a grand decorating gesture with a breathtaking wall mural.

40

Editors’ Picks: Let It Flow 38 Spark creativity with inspiring objects for desk and home.

Tastemaker: The Sculptor 40 Fashion designer Maria Cornejo’s essentials.

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MARCH 2019

Change Makers: Working It 42 Twelve innovative orgs that help women (in all fields) flourish at work.

Beauty: Personal Bests 48 Customized goods take the guesswork out of looking great.

Counter Intelligence: Goodbye, Dry 50 Our favorite facial balms and body moisturizers.

Health & Wellness: Maintaining Your Brain 54 Expert tips for a nimble noggin.

Ask Martha 56 All your pressing questions answered.

Perfecting: A Home Run 70 Humble meatloaf gets a delicious update.

Departments

Martha’s Month 2 Editor’s Letter 10 Out & About 12 The Workbook 105 Recipe Index 105 Collecting 112

| ON THE COVER |

What’s cooking?

Turquoise enamelware punctuates the kitchen at Jorge Almada and AnneMarie Midy’s home in Mexico. Photograph

by Eric Piasecki.

Styling by Melañio Gomez.

MARCUS NILSSON (DR AWER); PETER ARDITO (BAG); LENNART WEIBULL (PILLOWS, MEAL)

GOOD LIVING

What’s for Dinner?

Salad Nights 68 Color your world with fresh, abundant entrées.

“Say goodbye to roots drama!”

Melinda Roots, The Drama Queen

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EDITOR’S LETTER

| LIVING IN MY LIFE |

It’s So You two of my mother’s closest friends, Joanne and Mary, had an interior-design business, which was very serendipitous for us. Though my mom has her own dist inct st yle, she needed a little help from her (talented) friends to redo an old house on a budget, while running a business and raising a family.

From the start, I remember Joanne and Mary never set out to fill our house—or any other, for that matter—with trends.

As a cautionary tale, Mary would joke, “Just look at what happened to all those avocado-colored kitchens everyone had to have in the ’70s.” More often, I’d overhear things like “That’s so Grace [my mom]” or “Bill [Dad] will like that,” as they pored over paint chips and fabric swatches at our diningroom table. True, it helped that they really knew us, but it was clear that they always focused on elevating the personal st yle of the people inhabiting a home, rather than reacting to the outside world it inhabited.

Over several years, room by room as budgets allowed, our house shed its former look and became, well, home. Then one afternoon I returned from school to find Joanne hand-painting big, breathtaking blooms on the floor of our sunroom. It was a final surprise for my mom, so she “could have flowers yearround,” as Joanne put it. Naturally, my mom adored the floor, which became a special spot—something we all loved, something unique, and something we remember today even after having sold the house.

Living, too, has never been about filling its pages with mere trends, but is about showing creative people who live colorful lives and embrace newfangled ideas as they see fit. In this issue, travel with us to Mexico to see a family home that’s a pure reflection of its wildly talented owners (page 76); get inspired by the successful banker-to-baker story of Umber Ahmad (page 98); and, if you’re looking to make your own mark at home, consider the amazing wall murals we’ve found (page 30). Perhaps largescale art is a trend; however, there are literally thousands of designs to choose from and call your own—big, breathtaking blooms for year-round flowers or otherwise.

1

WHEN I WAS GROWING UP,

10

MARCH 2019

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

Come St. Patrick’s Day, we’ll pass on the “Irish” bagels and enjoy this fun twist on green eggs and ham from Good Things. Page 25.

2

Martha has emboldened me to upgrade my home office (page 17), as have our Editors’ Picks of objects for it, which are both pretty and practical. Page 38.

3

These dinner salads— and the return of daylight saving on March 10!—will give me life and renewed energy. Page 68.

4

I love the singular style of this month’s Tastemaker, Maria Cornejo, in both fashion and home. We share a chair obsession.

It’s proof good design lasts. Page 40.

5

The Sonora, Mexico, ranch featured in “Free Range” is truly unforgettable, and a lesson in the joys of living boldly. Page 76.

PERRY HAGOPIAN (PORTR AIT); PIPPA DRUMMOND (EGGS); PETER ARDITO (L AMP); LENNART WEIBULL (SAL AD); COURTESY OF 1STDIBS (CHAIR); ERIC PIASECKI (BATHTUB)

Here, just a handful of ideas from this issue that inspire me.

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Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO IMMERSE YOURSELF IN MARCH

| ON THE ROAD |

| WHY NOT? |

FULL STEAM

Head Into the Studio The term artist-in-residence truly hits home in the work spaces of these American masters. Pay a visit, and leave with a newfound appreciation.

Soak in the geothermal healing powers—and stunning Rocky Mountain views—at the Glenwood Hot Springs Resort, where two pools stay a toasty 90 and 104 degrees, respectively. They hold almost 2 million gallons of water containing potassium, calcium, and inflammationreducing magnesium. Here, more spots where stress evaporates.

Glenwood Springs, Colorado

MIDWAY, UTAH Scuba-dive all year in the warm waters of the Homestead Resort’s crater, which is submerged beneath a 55-foot-tall calcite dome.

B athers are welcome, too.

WHITE SULPHUR SPRINGS, WEST VIRGINIA For its signature spa treatment— which includes a dip and a Swedish massage—the Greenbrier pumps skin-calming, sulfur-rich water into its tubs.

THERMOPOLIS, WYOMING Visit Hot Springs State Park and end a day of hiking, skiing, or bison-spotting in a muscle-melting 100-plus-degree pool.

| SECRET SOURCE |

Thomas Hart Benton Step into the Kansas City, Missouri, abode of the 20th-century painter and muralist, and see the space just as he left it, with clusters of paintstained brushes and even a stretched canvas intended for his next masterpiece.

Woodworks Ltd. “This site has an immense inventory: You’ll find wooden beads, boxes, even toy bowling pins.

And they’re all unfinished, so you can easily paint them however you like.”

—Living style director Tanya Graff craftparts.com

| ON OUR BOOKSHELF |

In Pacific Natural (Rizzoli), Jenni Kayne, the California creative behind the eponymous home-and-fashion brand, shows how to throw her kind of casual gatherings, olive trees optional. As Martha writes in the foreword, Kayne “takes us where we would all like to be, serving us images of foods we would all love to make and eat.”

Fans of the Netflix hit Chef’s Table (and of authentic mole) will flip for Enrique Olvera’s Tu Casa Mi Casa (Phaidon). For a quick taste of his Mexico City fare, flag the chapter on weekday meals, like chicken soup with chayote squash and fresh mint. After you devour Helen Oyeyemi’s Gingerbread (Riverhead), you’ll want to end all your texts with three tangerines. That’s the emoji code for love used by its strangely sweet central motherdaughter pair. Like their titular signature recipe, this fantastical tale gets more transportive with every bite.

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MARCH 2019

Georgia O’Keeffe From her adobe home in Abiquiú, New Mexico, you can spot this icon’s frequent focal points, like the shimmering cottonwood trees growing nearby and her green patio door. okeeffemuseum.org

Norman Rockwell A Shaker-style carpenter helped the prolific American illustrator turn his Stockbridge, Massachusetts, carriage house into what he called his “best studio yet.” nrm.org

CARMEL ZUCKER (HOT SPRING); COURTESY OF PUBLISHERS (BOOKS)

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon

ART Art Director James Maikowski

Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Claire Sullivan Editorial Assistant Erica Sloan

Art/Photo Assistant Madeline Warshaw

DIGITAL Executive Editor Jennifer Cress Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editor Alexandra Churchill Associate Food Editor Frances Kim Social Media Manager Christina Park FOOD & ENTERTAINING Editorial Director Sarah Carey

Senior Associate Art Director Laura Lutz Design Production Manager Judy Glasser

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

ADVERTISING SALES NEW YORK Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Deborah Maresca, Taylor Theiss Sales Assistant Heather Molzon MIDWEST Integrated Sales Directors Brad Moore, Meaka Werner Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley

PRODUCTION, CIRCULATION & FINANCE Production Director John Beard Production Manager Julee Evans Production Traffic Supervisor Mariah McCall Director of Quality Joseph Kohler Color Quality Analyst Jill Hundahl Prepress Desktop Specialist Don Atkinson Consumer Marketing Manager Jennifer Watson Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Zena Norbont

PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia

Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart

General Manager, Digital Angelique Jurgill

CONTRIBUTORS

DIRECT MEDIA

PRESIDENT Jon Werther

Eleni N. Gage, Melañio Gomez, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

Business Development Manager Carolyn Gorajek

Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky

Executive Assistant Jill O’Toole

President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein

INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton

Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber

Associate Director, Marketing Olivia Spadafore

Consumer Revenue Andy Wilson Digital Sales Marla Newman Research Solutions Britta Cleveland

Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper Chief Financial Officer Peter Lops President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Director of Design Kevin Sharkey VP, Marketing Stella Cicarone

Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

MEREDITH NATIONAL MEDIA GROUP

SENIOR VICE PRESIDENTS

Product & Technology Justin Law Chief Digital Officer Matt Minoff Corporate Sales Brian Kightlinger Direct Media Patti Follo

VP, GROUP PUBLISHER Daren Mazzucca

VICE PRESIDENTS Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe Brand Licensing Steve Grune Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

MEREDITH CORPORATION President and Chief Executive Officer Tom Harty Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser President, Meredith Local Media Group Patrick McCreery Senior Vice President, Human Resources Dina Nathanson Executive 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. © 2019 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.

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From MARTHA

Martha’s home office now has floor-toceiling windows on three sides, so she can look out onto her gardens and fields.

TEACH AND INSPIRE

A Room With a View When Martha wanted a new place to work in her home, she thought outside of the box, so to speak, and converted her wide front porch into a comfortable, light-flooded study. She furnished the space with a few of her favorite things (including birdsong) to create a haven where she can gather her thoughts, conquer her agenda, and dream up her next big projects.

PHOTOGRAPHS BY MARCUS NILSSON

MARTHA STEWART LIVING

17

MAR

FEATHERED FRIENDS My canary cage, a replica of one from early-1900s France, is painted black to match the other furniture.

On warm days, I open the sliding doors in the room to let in fresh air.

BEFORE The original porch ran the width of the house and was rarely used. Guests went in and out through the side entrance.

W

in Bedford 15 years ago, I allocated a portion of the kitchen for a home office. I thought it would be a good place to handle corresp ondence, do my planning, and even write. I outfitted a counter with a desktop computer, a printer, a scanner, a Sonos music-control center, and a wall-mounted large-screen TV. Since then, my at-home “duties” have expanded: I often hold meetings in the kitchen, which is also home base for my four dogs and two cats. It’s where my staff takes coffee breaks (the big espresso machine is usually busy) and, naturally, where we cook daily meals. My photos for the Martha Blog are processed here, and I post Instagram photos and tweets at this spot, too. It has gotten very crowded over the years.

Two summers ago, finding a convenient new location became a priority. As I looked around for a place, I kept thinking back to the beautiful, bright sunroom at my former home, Turkey Hill, and realized that my front porch would be perfect. Yes, it was open to the outdoors and needed walls and utilities. But it had a view, lots of space and daylight, and a floor and roof. I called my friend Keith Kroeger, an architect, who quickly came up with a plan. We hired a contractor; enlisted an electrician, a plumber, and my favorite painter; and got to work.

I couldn’t be happier with the result. The entire house feels opened up. My beloved canaries are in here, and sing louder and longer than ever. And I have a favorite desk where I can write, make calls while gazing over the fields and gardens, and just think.

18

MARCH 2019

HEN I RESTORED MY FARMHOUSE

AFTER I installed six pairs of double-sided sliding mahogany Reilly doors, custom-fitted with bronze screens, and moved the old doorway several feet forward. Now the space is a more welcoming entryway and room.

AT THE READY Left: My desktop is never empty. I prefer to keep supplies at my fingertips, along with my laptop.

Below: Antique mirrors reflect the views outside; the wicker settee is fitted with a black upholstered horsehair seat cushion.

WESTERN EXPOSURE

PIETER ESTERSOHN (BEFORE)

I found this long, tin-lined plant table at an antiques show in New Hampshire last summer; it’s filled with pots of alocasia.

I sit at the black wicker table for Scrabble and card games; the 19th-century English papier-mâché chairs add some color with their motherof-pearl inlay and turquoise damask seats.

MARTHA STEWART LIVING

19

© 2019 Tyson Foods, Inc. *Than USDA data for pre-cooked pork sausage.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| SWEETS |

Bright Skies Ahead There are slice-and-bake cookies, and then there are slice-and-make-someone’sday cookies. To create these feel-good rainbows, roll layers of different-colored dough into a log and let it set in the freezer, then cut it into rounds and pop them in the oven. Halve them into arcs while warm, and adhere lucky pots of gold, conjured from mini peanut-butter cups and sparkly candy. For the recipe, see page 105.

TEXT BY ELENI N. GAGE

PHOTOGRAPH BY JOHNNY FOGG

MARTHA STEWART LIVING

21

THING

| SIP + REPEAT |

WHISKEYCARAMEL SAUCE Combine 1 cup sugar and ¼ cup water in a medium saucepan. Bring to a boil over mediumhigh, stirring until sugar has dissolved, then cook until mixture is dark amber and just beginning to smoke, about 4 minutes. Remove from heat and slowly whisk in ½ cup heavy cream; 4 tablespoons ( ½ stick) unsalted butter, cut into small pieces; and 1 teaspoon kosher salt. Stir in 1 tablespoon whiskey.

Serve immediately, or let cool completely and refrigerate in an airtight container up to 1 month (gently reheat before serving). Makes 1¼ cups.

Blithe Spirit Irish whiskey has been around since circa 1400, but that doesn’t mean the festive tipple’s formula is set in stone.

Teeling, the first distillery to open in Dublin in 125 years, ages its smallbatch variety in former bourbon and then rum barrels to give it notes of vanilla, oak, and dried fruit—pretty neat.

| CELEBRATE |

A dinner out is usually followed by dessert, decaf, or a digest if. Irish coffee was invented so we wouldn’t have to choose. On March 17, embrace that ingenuity with this scrumptious, lightly spiked sundae. Layer javaflavored ice cream and crumbled brownies (any kind works; get our favorite recipe at marthastewart.com/doublechocolatebrownies), then spoon on softly whipped cream—and for the over-21 set, our five-minute homemade whiskey-caramel sauce.

THE DETAILS: Teeling Small Batch Irish whiskey, $40, astorwines.com.

22

MARCH 2019

PHOTOGRAPH BY PIPPA DRUMMOND

PETER ARDITO (WHISKEY)

St. Patrick’s Parfait

SOME SAY, “I LOVE YOU.” SOME BAKE CAKE.

Made in Ireland with milk from g rass-fed co ws, it’s a taste that says a thousand words.

GOOD THINGS

| DIY DÉCOR |

Brass Tactic The hanging pendant lamp illuminating this cozy reading nook may look like a pricey artisanal fixture. However, it’s your own handiwork—and a genius houseware subst itution—that gives it cachet. Cut a two-inch hole in the thin bottom of an inexpensive brass vessel from the gardensupply store with metal snips or nibbler shears, st ring it upside-down with a DIY lamp-cord kit, and bowl yourself over.

| GREEN THING |

THE DETAILS: Jamali Garden antique brass bowl, 10", $15, jamali garden.com. Color Cord Company plug-in pendant light-cord set, in Brass, $40, colorcord .com. IKEA Gladom tray table, in Dark Green, $20, ikea.com. West Elm Pure White Ceramic Egg vase, $12, westelm .com. Suite NY Morph lounge chair, price upon request, suiteny.com.

Seed Investment Slatted wooden trays built from scrap lumber are popular among British gardeners for starting their seedlings indoors. Now they’re catching on stateside with growers seeking a greener option than the usual plastic kind.

A half-size one, about 12 inches square, is also a brilliant multitasker.

Build your own (instructions abound online) or buy one, and you can reuse it to tote garden supplies all season, then carry in produce come harvest time.

THE DETAILS: Pretty & Simple Shoppe handmade wooden cedar tray, $40, prettysimpleshoppe.etsy.com.

Baker Creek Heirloom Seed Co. vegetable seed packets, from $2.75 each, rareseeds.com.

24

MARCH 2019

PHOTOGRAPHS BY PIPPA DRUMMOND

| PERSONALIZE IT |

This Is Your Life Grandma’s beloved wooden spoons and your husband’s wedding bow tie deserve to be displayed, not packed away. Upgrade basic Lucite boxes with pretty linen backing to protect sentimental prizes from dust.

Trace each onto mat board, and cut out the board ¼ inch smaller on all sides to fit neatly inside. Then wrap the board in fabric and tape the edges in back. Mount objects to the backing with pins, fit them inside the boxes, and hang up your happy memories.

THE DETAILS: The Container Store acrylic premium shadow boxes, from $12 each for 6" by 3¾" by 6", and cereal-box display cube, $18, container store.com. Studio Décor uncut mat board, 24" by 36", $8.50, michaels.com.

| RECIPE REMIX |

JOHNNY FOGG (SHADOW BOXES)

Green Eggs and Ham Would you, could you, for a party? You would, you could, you little smartie. These deviled eggs will be delicious.

Use frozen peas—oh, so nutritious! Creamy, cool, they taste like spring. Pea shoots on top give fresh-picked zing.

Add cooked pancetta for some crunch; they’ll be a hit, so make a bunch.

DEVILED EGGS WITH PEAS + HAM Gently drop 8 large eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 8 minutes.

With a slotted spoon, transfer eggs to an ice-water bath until cool. Return water to a boil, season with 1 tablespoon kosher salt, and add ½ cup frozen peas; cook until bright green and tender, 4 minutes.

Drain; rinse under

cold water. Peel and halve eggs lengthwise. Remove yolks and transfer to a food processor with peas, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon water, and a pinch of salt; purée until smooth.

Spoon mixture into egg whites. Top with cooked pancetta bits, fresh pea shoots, and freshly ground black pepper.

MARTHA STEWART LIVING

25

GOOD THINGS

Futon cushions come in kid and grownup sizes, and can be stored in a stack.

Scatter them around a coffee table for a Monopoly marathon, or on your patio during warmer months.

| HOME CHIC HOME |

Board games. Lego builds. Sleepovers. Many of the biggest moments in a little person’s life take place at ground level. To better accommodate sprawling offspring— and those of us who aren’t as limber as we were back in our crisscross-applesauce days—adopt a traditional Japanese solution and pull out a few tatami mats and futon cushions. Made of reed grass, the mats wipe clean and make great play surfaces or chill-out sp ots. Throw a futon on top and you’ve got an air-mattress alternative for grown-up houseguest s, too. Go ahead, get down.

THE DETAILS: Ikehiko Japanese traditional igusa tatami mattresses, from $147 each for Twin XL; Layboo straw futon cushions, in Round Silk Wadding Filling, $53 for 2; and Eshow tatami floor cushions, 60 cm, $110 for 2, amazon.com.

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MARCH 2019

PHOTOGRAPH BY PIPPA DRUMMOND

PETER ARDITO (MATS)

Sweet & Low

THE PERFECT PAIR to bring color to your garden!

HYDRANGEA ENDLESS SUMMER SUMMER CRUSH This vibrant newcomer to the White Flower Farm

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GARDEN NOTES: Common Name | Mophead Hydrangea Hardiness Zone | 4 – 9S/W Exposure | Sun to Part Shade Blooms In | June – September Height | 18 – 36” Spacing | 18 – 36” Ships from White Flower Farm as | One Gallon Pot

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GARDEN NOTES: Common Name | Common Lilac Hardiness Zone | 3 – 7S/8W Exposure | Sun Blooms In | May Height | 8 – 10' Spacing | 8– 10' Ships from White Flower Farm as | BAREROOT 12-18"

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Here’s to the tickle of grass between your toes, games that can be played with a drink in hand, and a fireworks display of amazingly colorful blooms.

experience life in full bloom BloomStruck® from Endless Summer®. Check out all our varieties of reblooming hydrangeas at endlesssummerblooms.com.

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Good LIVING HOME, STYLE, BEAUTY, HEALTH MARTHA S T E WA R T

American Made

DREAM WORKS Both lines feature painterly designs, including watercolor brushstrokes, Japanese suminagashi marbling, and ombré techniques.

Wallpaper: Wabi, in River (on wall); and Mira & Miloš, in Tvid (roll, far right), prices upon request, calicowallpaper.com.

Fabric (roll): Palette, in Yves, $165 per yd., studiocope.com.

Pillows (from front): Aurora, in Ray; Sumi, in Current; and Palette, in Georgia, from $245 each, studiocope.com.

THE DETAILS: Smilow Furniture Woven Rush bench, price upon request, suiteny.com.

Fine Prints CALICO WALLPAPER & COPE, Brooklyn

First we fell for Calico’s unique made-to-order wallpaper (that’s its marbleized debut print, Wabi, above). Now there’s even more to love. Nick and Rachel Cope, the dynamic husband-and-wife duo behind the brand, recently launched an eponymous collection of seriously wantable, ready-made wallpapers, fabrics, and pillows at a lower price point. But their creative collaboration remains the same: “Rachel paints and sketches, and I digitize and overlay the images,” says Nick. The results gorgeously blur the line between classic and modern, pretty and purse-friendly. —Erica Sloan

PHOTOGRAPH BY LENNART WEIBULL

MARTHA STEWART LIVING

29

HOME

IN FULL BLOOM This dramatic floral image, a reproduction of a still life by 17th-century Dutch master Jan Davidsz de Heem, is “all the art you need in a room,” says Living home editor Lorna Aragon, who adds that its deep palette actually makes a den (or jewelbox bedroom) look bigger.

MuralsWallpaper Vase of Flowers by de Heem mural, from $3.25 a sq. ft., murals wallpaper.com. See page 110 for additional credits.

/ THE FIND /

GO BIG A stunning mural instantly opens up a room— and your imagination. And now there are (truly) thousands of high-quality designs to choose from. Installing one takes a lot less measuring and maneuvering than a gallery wall, so pick a winner and prepare for sudden impact.

TEXT BY ELYSE MOODY

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MARCH 2019

PHOTOGRAPHS BY PIPPA DRUMMOND

BEAUTIFUL HAIR STARTS AT THE ROOT. HAIRCARE WITH SOOTHING OAT AS THE FIRST INGREDIENT.

©J&JCI2019

Aveeno.com |

@aveenous |

@aveeno

GOOD LIVING HOME

Easy Does It Some murals are self-adhesive; others require paste. Aside from that, all you need to mount one is a measuring tape, a wallpaper brush or scraper, a utility knife, a stepladder, and a helper.

1

MEASURE + PREP Write down your wall’s height and width, excluding moldings, to order the proper-size mural; most come either by the square foot or in several set dimensions. Before hanging, remove any nails, screws, outlets, vents, light switches, and light covers from the wall. If the surface isn’t smooth, sand and prime it to banish bumps.

STEP NO.

UNROLL

2

Lay the panels on the floor in the proper order (some are numbered for ease), from one edge of the wall to the other, to let the curled ends relax. If they’re self-adhesive, hold up the first one and have your helper peel off the top two to three feet of the backing. Otherwise, apply adhesive paste to the first section of the wall.

STEP NO.

3

WIN $25K

32

Gal Design Rabbit Tail mural, 8' by 8', $300, society6.com.

More Big Ideas STICK ON + SMOOTH Position the first panel at the top of the wall. Press it on gently with your hands, working your way down; follow with the brush or scraper to remove air bubbles. Repeat with the other panels, in order, making sure the edges are flush and adjusting to align the image (just carefully peel off the panel as needed and reapply).

If using paste, wipe off excess with a damp cloth; let dry. Trim any extra paper at the top and bottom, and along moldings or outlet or vent openings, with the utility knife.

Want help updating your home?

Visit marthastewart.com/ 25kStyle and enter to win $25,000.

For details, see page 110.

MARCH 2019

Choose your new view. A wide world of prints is yours for the taking— from realistic scenery to artistic expressions.

LANDSCAPE Hang this exotic, immersive tableau on a long wall in an entry or dining room.

Tempaper Utopia mural, in Jungle Bloom, $12 a sq. ft., tempaper.com.

ABSTRACT Black and pink swirls reminiscent of flowing water or marble will give a powder room polish.

Ethereal wall mural, in Marble, from $683 for 10' by 10.25', minted.com.

PAINTERLY Cover a bedroom wall with this soft blue sky, and float off into dreamland.

Anewall Nuage mural, 150" by 108", $429, anewall.com.

GREAT SOURCES | anewall.com; anthropologie.com; finestwallpaper.com; grahambrown.com; happywall.com; limitlesswalls.com; minted.com; muralswallpaper.com; rebelwalls.com; society6.com; tempaper.com

COURTESY OF MANUFACTURERS (MORE BIG IDEAS)

STEP NO.

TAILS, YOU WIN Like your little one, this giant bunny is going places.

He’s also wipeable in case of marker mishaps, and commands the room with cuteness, so you can keep the rest of it pared down.

Pet insurance for your busy tonight ’cause it’s my dog’s birthday side.

Because priorities.

Coverage for pet people by pet people. Get a quote today. petinsurance.com • 855-630-7063

For your many sides, there’s Nationwide.® insurance | investments | retirement

Underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH, an A.M. Best A+ rated company (2017); National Casualty Company (all other states), Columbus, OH, an A.M. Best A+ rated company (2017).

Agency of Record: DVM Insurance Agency. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. ©2018 Nationwide. 18CON5733h

GOOD LIVING STAY FLUID

Their slender shape and soft silicone sleeves make Soma water bottles effortless to sip from all day—and they get extra points for cup-holder compatibility. $30 each, drinksoma.com.

FILE IN STYLE

Florentine paper–covered trays

by Scanlon Apparati are striking landing pads for receipts and mail.

SHED SOME LIGHT

Flick on this serene and modern CB2 Hanna lamp, and prepare for a cascade of bright ideas.

From $45 each, krbnyc.com.

$199, cb2.com.

/ EDITORS’ PICKS /

Let It Flow

Everyday objects can be catalysts for creativity when they’re both beautiful to look at and a joy to use.

TEXT BY CLAIRE SULLIVAN

NURTURE A NEW TALENT

Ceramic vases from The Floral Society support stems, so flower arranging becomes second nature.

From $30 each, aestheticmovement.com.

SHOW YOUR WORK

You’ll want to keep these chic copper-edged WMS & Co. memo pads out in plain sight.

From $25 each, wmscoink.com.

WRITE AN OEUVRE

Meditate on Hafod Grange’s paperweight, which preserves a handpicked teasel plant in resin.

Or just an eloquent grocery list, with one of these pretty ballpoint pens by Graphic Image.

Each is wrapped in embossed leather and runs on replaceable ink cartridges.

On a Smythson ZigZag Border correspondence card, a handwritten “hello” turns into a keepsake.

From $41, hafodgrange.co.uk.

$40 each, graphicimage.com.

$35 for 10, smythson.com.

HOLD THAT THOUGHT

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MARCH 2019

STAY CONNECTED

PHOTOGRAPHS BY PETER ARDITO

Retinol + Hydration The best of both worlds.

RoC® RETINOL CORREXION® MAX Daily Hydration Crème Visibly reduces fine lines and wrinkles, while also deeply

© Johnson & Johnson Consumer Inc. 2018

hydrating your skin.

METHODS, NOT MIRACLES

™

GOOD LIVING TASTEMAKER

3

The Sculptor

1

Maria Cornejo

Fashion Designer, Brooklyn

10 Something remarkable happens when you put on a Zero + Maria Cornejo piece: You stand up taller and sharper, but you also feel amazingly unfettered. Stylish and unstoppable? Check.

The proof is in the women who wear her: Michelle Obama, Mindy Kaling, Solange Knowles, and Cindy Sherman are all fans of Cornejo’s flowing yet architect ural clothes. The Chilean-born designer has been draping and cutting her influential silhouettes in New York City since 1998, resp onsibly designing much of her line with eco-friendly fabrics whenever possible.

She’s drawn to items with personal significance: a handbag her late mother-in-law gave her, jewelry made by a friend, textiles collected while traveling. “People need things for the heart right now,” says Cornejo, who pours hers into everything she does. “Yes, we’re creating a product, but it is meant for someone. It needs to have a life of its own.” —Melissa Ozawa

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4 9 “I want women of all ages to feel sensual in my clothes.

When they feel sensual, it shows, and that’s sexy.”

MARTIEN MULDER (PORTR AIT); GET T Y IMAGES (BRIDGE, GARDENIA); COURTESY OF JILL PL ATNER (EARRINGS); COURTESY OF 1STDIBS (CHAIR); PETER ARDITO (OTHERS)

2

Her Essentials

6

5

“I try to be creative with less, and push the needle to be more sustainable.”

1 | The Brooklyn Bridge “To unwind, I walk across it to and from the studio. It clears my head.”

2 | Priti polish, in Tawny Day Lily “I wear this ecofriendly formula on my fingernails.

The color looks very natural, so I don’t have to worry if it chips a bit.” $15, pritinyc.com.

8 7 11

WIN THIS For a chance to win this fragrance, go to win.martha stewart.com on March 8. For details, see page 110.

3 & 4 | Zero + Maria Cornejo Lena top and Takeo pants “Since I work with color and pattern every day, I keep my own outfit neutral.

It helps me focus.” $550 each, nordstrom.com.

5 | Red Flower Aromatherapeutic Body Oil “After scrubbing with a brush in the shower, I moisturize with Italian blood-orange oil in the morning and French lavender at night.” $34 for 4 oz., redflower.com.

6 | Jill Platner Antiope earrings “Jill has become a friend, and I feel a little love every time I wear her work.”

In 19k gold, $2,640 (also available in silver, $255), jillplatner.com.

14

15

7 | Chloé Mini Marcie bag, in Cashmere Grey “This was a gift from my late mother-inlaw. It’s a discreet, tiny purse that fits a lot inside.” $890, saks.com.

8 | Wanderer, by Cat Power “I’ve known her for years and feel very attached to her.

This album is my new favorite.” $12, amazon.com.

9 | Knoll Tara fabric, in Scarlet “I collaborated with Knoll on this textile line; it was inspired by abstract photos I took on my phone. I used it to make throw pillows for my house.” $102 a yd., knoll.com.

10 | OriginalMineral Frizzy Logic Shine Serum “I have really thick hair; this smooths it perfectly.” $30 for 50 ml, originalmineral.com.

11 | Escentric Molecules Beautiful Mind, Vol. 1 “Beauty and joy in a bottle.” $165 for 100 ml, luckyscent.com.

12 | Yola Mezcal 1971 “It’s great mixed in a cocktail or on its own.” $60 for 750 ml, yolamezcal.com.

13 | Gardenia plants “They’re so special, with an incredible fragrance. I never cut the blooms.”

From $13 for a 2.5-inch pot, logees.com.

14 | Bobbi Brown Luxe Matte Lip Color, in Burnt Cherry “I don’t wear a lot of makeup, but this lipstick gives me a little color.” $37, bobbibrown cosmetics.com.

15 | Hans Wegner CH-27 lounge chair “My home is my oasis.

It’s lived in and comfortable—filled with midcentury-modern pieces, like this chair, and lots of plants.”

1stdibs.com.

MARTHA STEWART LIVING

41

CHANGE MAKERS Helping Women Work

Working It Whether you’re trying to lean into traditional corporate culture—and the career-family balancing act that comes with it—looking for an alternative, or leaning toward striking out on your own, the right network and support can be pivotal. These modern, forwardthinking organizations are helping women find meaningful, flexible, fulfilling jobs on their own terms.

TEXT BY SANDY M. FERNÁNDEZ

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MARCH 2019

IT’S A TALE AS OLD AS TIME SHEETS: Woman

gets a job she loves, rises in the ranks, starts a family, and then spends the next few decades figuring out how to st ay focused and flourish in both spheres. But cracking—or even better, rewriting—the corporate code has become more important than ever: Women now make up nearly half of the U.S. workforce, and according to a recent st udy by American Express, there are 31 times more femaleowned businesses today than there were in the 1970s. To spur more growth and a realist ic idea of “having it all,” these dynamic groups—many created by women—are here to say, “Yes, you can.”

COURTESY OF THE WING/TORY WILLIAMS

MARTHA ST E WA RT

The Wing, a network of stylish work spaces attracting diverse movers and shakers, has three outposts in New York City.

This one is in Brooklyn’s Dumbo neighborhood.

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GOOD LIVING

RETURNING TO THE FORCE Medical or maternity leave, caring for a kid or an aging parent—there are plenty of good reasons to take a career pause. These organizations can help when you’re ready for re-entry.

Après This online connector offers members courses, coaching, networking, and access to experiences like the “returnship”—a short learning-based stint with one of its partner companies, such as Mastercard or Lockheed Martin—as well as full-time flexible job opportunities with contemporary companies that understand a résumé gap. “Don’t underest imate your experience,” says CEO Stacey Delo. “You may feel like you’re qualified to do only one thing, but if you look at your skills, as opposed to your indust ry or job title, you’ll see you can do much more.” $99 a year for full access to job board and webinars; apresgroup.com.

Fairygodboss This crowdsourced site lets you suss out details you might otherwise be anxious to bring up at a job interview, like whether an employer offers flex time, its attitudes toward vacation and maternity leave, or whether there’s pressure to stay late. It also maintains a database of leave benefits for businesses in the U.S. Free; fairygodboss.com.

knows: Despite a high-profile career in engineering and product development, and then becoming one of the country’s few women-of-color VCs, she started LandIt when she found herself adrift in her own job. “Everyone expected me to have all the answers—and I didn’t!” she says. “It was uncomfortable, and I needed help. When I sp oke with other women, they did, too.” Free to join; landit.com.

The Mom Project This online job matchmaker connects its eighty thousand members with more than a thousand employers committed to respecting the work-life balance of their employees. “Before a company can give you what you want, you have to be clear with yourself,” advises founder Allison Robinson. “Sit down and write a plan: List what you must have to be successful and happy, and what you’d like to have. Then keep it in front of you as you evaluate opportunities.” Free; themomproject.com.

PowerToFly The Fortune 1000 companies, including Verizon and Dow Jones, and younger upstarts (think Buzzfeed and Casp er) that work with this enlightened headhunter all prioritize the hiring of women and trans, gender-nonconforming, and nonbinary people. Aside from helping place members at those top sp ots, the organization assists companies in establishing more diverse and welcoming cultures.

Free for individuals; powertofly.com.

It makes everything feel real.” Hera Hub serves as a business accelerator, too, with a goal of helping twenty thousand women bring their ideas to fruition by 2020. It’s already more than halfway there. Find locations in California; Washington, D.C.; Phoenix; and Sweden.

From $80 per month for eight hours (prices vary by city); herahub.com.

The Riveter It’s X chromosomes first at this coed spot, which hosts public-speaking boot camps and expert-led programs for female entrepreneurs on topics like how to scale and raise funds. “When you’re visiting a coworking space, ask yourself, ‘Is this a community where I’ll feel supported, and where I can talk to people who have been on my same journey?’” advises founder and CEO (and former lawyer) Amy Nelson. “It’s like being able to pick your coworkers, so make the most of it.” Membership plans are month-to-month, and include part-time, second-shift (evenings and weekends), and hour-based options, plus discounts that rival corporate deals on everything from child care to health-and-fitness and wellness offerings. It’s currently in Seattle and Los Angeles, with plans to open eight new locations across the country this year. From $99 for 10 hours (prices vary by city); theriveter.co.

The Wing LandIt As much chic social club as enclave Like a personal-career-counselor-slashof community desks, this two-and-acheerleader, this site is for women who half-year-old network uses the Latin feel stuck or out of touch, or are trying WORKING FOR YOURSELF alis grave nil (“nothing is too heavy to to figure out their next move. Empowthose who have wings”) as its motto and Going out on your own can be ering and supportive at the same time, rallying cry. It offers its two-thousanddaunting; these groups offer communal it encourages you to assemble a list some members networking opportunispace and more to fuel your success. of advisors and professional contact s to ties, including happy hours, crafting Hera Hub bounce ideas off, focus your personal sessions, and talks by inspiring notables brand, and track your accomplishments “About 87 percent of women-owned like Senator Kirsten Gillibrand. Extras, businesses have no full-time employees,” (because we still don’t crow about ourlike showers and blow-dryers, are says founder Felena Hanson, who selves enough). “You have to take the available for a quick polish-up when launched this organization in San Diego time to nurture your career,” says a potential client says, “Act ually, I can in 2011. “You’re sitting in your spare cofounder Lisa Skeete Tatum. And she meet in an hour—does that work?” bedroom thinking, Am I really doing this?

Having a place to work around other likeminded individuals is a game changer:

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MARCH 2019

GOOD LIVING

®

Lactation rooms are also a plus, and this winter the first location of “The Little Wing,” in-house day care, will launch. Apply for membership in Los Angeles, New York City, San Francisco, or Washington, D.C. From $2,350 a year; the-wing.com.

NETWORKING NATURALLY Let’s face it: We know we should do it, but meeting and greeting (and schmoozing) can feel weird.

These companies make it easier.

Heymama This membership group for creative working moms grew out of an Instagram page started by two New York City–area mothers looking for like-minded peers. It hosts panel discussions, master classes, and workshops, and encourages crosspollinating expertise (clothing designer, meet trademark lawyer!).

The group’s members include Lauren Bush Lauren, founder of Feed, and Alli Webb, founder of Drybar.

Look for events in Denver; Los Angeles; Miami; New York City and the Hamptons; Portland, Oregon; San Francisco; and Washington, D.C. $350 a year; heymama.co.

Ladies Get Paid Think of it as the most productive chat room you’ll ever join: a private Slack network of thirty thousand users, focused solely on helping women navigate gender power dynamics so they get promoted and compensated fairly.

“We’re unapologetic about this,” says founder Claire Wasserman.

“Women need to make sure they’re being appreciated both at work and home.” Members share advice, resources, and job opportunities, which the site rounds out with online courses on steering salary discussions, nailing an interview, setting boundaries with colleagues, and more. “Remember, everything

46

MARCH 2019

can be negotiated,” Wasserman says. “Don’t take a first offer.”

Free; ladiesgetpaid.com.

FINDING FLEXIBILITY If only modern-day work life were nine-to-five. But it’s often more, and that doesn’t work for everyone.

FlexJobs A team of about 15 actual humans researches all the remote, parttime, and freelance positions posted on this site, clearing out the scams (commission-only gigs, thinly disguised ads) and time-wasters (misleading descriptions) that can gum up the works on regular recruiting boards. The effort you save should be spent polishing your applications, says senior careers specialist Brie Reynolds: “Just as you need to tweak your résumé for each job, you need to tweak it for the type of job. For a remote position, mention related skills like focus, organization, and communication—and any digital tools you’ve used, like Skype or Google Docs.” $15 a month, or $50 annually; flexjobs.com.

The Second Shift If you’re seeking a remote, longterm, or limited-time project and have eight years’ professional and leadership experience (these listings are legit), apply here. This business will interview and email you when the right gig comes up, and you pay its 5 percent cut only if you get hired. thesecondshift.com.

©2019 Blue Buffalo Co., Ltd.

Some brands, like Iams™ ProActive Health™ Minichunks, contain ingredients like corn and chicken by-product meal.

Compare – and see why 8 out of 10 people who feed Iams prefer the ingredients in BLUE. IAMS 1. Chicken 2. Ground Whole Grain Corn 3. Ground Whole Grain Sorghum 4. Chicken By-Product Meal 5. Dried Beet Pulp

BLUE 1. Deboned Chicken 2. Chicken Meal 3. Brown Rice 4. Barley 5. Oatmeal

BLUE Life Protection Formula® and Iams™ ProActive Health™ Adult MiniChunks both provide complete and balanced nutrition. But when Iams feeders were asked to compare the top 5 ingredients of Iams and BLUE, 8 out of 10 preferred the ingredients in BLUE. So compare for yourself — we think you’ll prefer BLUE, too.

Love them like family. Feed them like family.®

GOOD LIVING BEAUTY

Personal Bests Bright or neutral, dewy or matte, deeply moisturizing or barely there—you know what you like in your beauty essentials. To hit the Goldilocks standard every time, consider these customized goods by the top bespoke brands. They’re formulating tricky-to-buy items, from lipsticks to foundation, just for (insert your name here).

TEXT BY CLAIRE SULLIVAN

48

MARCH 2019

PHOTOGRAPHS BY PETER ARDITO

ST YLING BY ANDREA BONIN

SIGNATURE SHADES Finding Ferdinand will make any hue in the spectrum for you, and you get to name it. From $30 each, finding ferdinand.com.

FOUNDATIONS MADE EASY

BAREMINERALS MADE-2-FIT FRESH FACED FOUNDATION

LANCÔME LE TEINT PARTICULIER CUSTOM MADE MAKEUP

Whip out your smartphone to fine-tune your eureka formula: The free Made-2-Fit app prompts you to tap your camera around your face, and translates the data into a shade that expertly matches your skin.

Your name is printed on the bottle, and your results are saved for reorders.

Head to a counter, where a sales associate will press a color-sensing monitor to various areas of your chin, cheek, and forehead. You choose from three coverage options—sheer, medium, or opaque—and the machine mixes the makeup on the spot for you to test before it’s bottled.

$49 for 1 oz., bareminerals.com.

$88 for 1 oz., lancome.com.

SKIN CARE, SIMPLIFIED

CLINIQUE ID

KIEHL’S APOTHECARY PREPARATIONS

If you have combination (read: complicated) skin, this one’s for you.

A hydrating base comes in three levels of intensity, from light to ultramoisturizing, and you select from five colorful cartridges to treat your top concern, be it uneven texture or tone, dullness, fine lines, or sensitivity.

The cartridge slips into the base, forming an all-in-one treatment.

You’ll get a read on your skin’s dryness level and oil production as an in-store rep holds a monitor and paper tabs to your face. Then you pick two treatments to take home and dispense into a serum containing moisturizing squalane, an olive-fruit extract. The potent options include wrinkle smoothers, pore refiners, and redness reducers.

$39 for moisturizer and cartridge, clinique.com.

$95 for 1 oz., plus 2 add-in complexes, kiehls.com.

HAIR CARE FOR YOU

FUNCTION OF BEAUTY SHAMPOO AND CONDITIONER

PROSE CUSTOM HAIR CARE

An online quiz collects the qualities of your scalp and hair, along with your “goals,” like increasing shine or repairing split ends. Next you choose a color and scent (we’re partial to eucalyptus). These are ideal for odd-couple troubles, like dry ends and oily roots.

This company’s survey dives deep, asking about your exercise routine and your zip code (to factor in UV exposure, water hardness, and more). You can order à la carte, or go with a set of three: shampoo, conditioner, and a hydrating hair mask that we swear by for silkiness.

From $36 for 8 oz. shampoo and 8 oz. conditioner, functionofbeauty.com.

From $25 each for 8.5 oz. shampoo and conditioner; from $38 for 8.5 oz. mask, prose.com.

MARTHA STEWART LIVING

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GOOD LIVING BEAUTY

Fear of speaking keeps many people from being heard.

/ COUNTER INTELLIGENCE /

Goodbye, Dry Winter can take a toll on your skin, leaving it tight and a little tired-looking. But with the right head-to-toe hydrators, yours will be feeling smooth, nourished, and ready to spring forward.

TEXT BY ELYSE MOODY

RAVE REVIEWS

It’s the Balm

2

5

3

4

TRIED & TRUE

Cold Comforts

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MARCH 2019

Do yourself a solid and try one of these skin salves, which not only moist urize but can cleanse, prime, or provide tinted coverage, too.

Compared with creams or gels, balms contain less water and a more concentrated dose of replenishing ingredients, says New York City dermatologist Julie Russak.

Anti-inflammatory oils, like sunflower, olive, and berry, deep-treat dryness.

Here, our favorites.

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

1. Clarins Beauty Flash Balm, $48, clarinsusa.com. 2. Juice Beauty Signal Peptides Firming Balm & Mask, $100, juicebeauty.com. 3. BKR Paris Water Balm, $22, mybkr.com.

4. Farmacy Green Clean Makeup Meltaway Cleansing Balm, from $22, farmacybeauty.com. 5. Bobbi Brown Extra SPF 25 Tinted Moisturizing Balm, in Light to Medium Tint, $60, bobbibrowncosmetics.com.

“Growing up in humid Georgia, I always skipped lotion, but the dry heat blasting in my Brooklyn apartment has changed my habits. Post-shower, before I even towel off, I slather on Curél Hydra Therapy Itch Defense Wet Skin Moisturizer ($11, curel.com). It sinks in in seconds, so I can robe up and go about my morning, and erases any hint of scaliness on my legs. At night, I coat my elbows, feet, and lips with Aveeno Cracked Skin Relief Cica Balm ($13, aveeno.com). A little bit of its reparative, scent-free formula goes a long way.” —EM

PHOTOGRAPHS BY PETER ARDITO

THE PROP ST YLING BY ANDREA BONIN

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GOOD LIVING WELLN

Maintaining Your Brain When you consider everything this awe-inspiring organ does for you, it’s mind-blowing. But caring for it isn’t always top of, well, you know.

To keep it sharp and nimble, learn how to challenge it, what to feed it, and when to let it wander.

TEXT BY JENNIFER KING LINDLEY

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MARCH 2019

exercise our muscles, and protect our skin with sunscreen. Yet despite all the thinking our brain does for us, we rarely stop and think about it. Our small but mighty command center can simultaneously rehearse a PowerPoint, manage digestion, sync to catch a teetering coffee mug, and contemplate whether perfect love is act ually attainable. Just ponder that for a minute.

Exactly how the brain gets all that done is a mystery, but our understanding of this three-pound wonder has exploded in the past two decades. We once thought we were born with all our brain cells, or neurons; now there’s evidence that we continue to make more as we age. We can also build new connections between existing neurons, a phenomenon called neuroplasticity that helps our brain hum along at high efficiency.

Experts are learning more about how our daily choices can benefit the brain, too. “Changes that lead to Alzheimer’s start decades before the first symptoms of forgetfulness,” says Marwan Sabbagh, MD, director of the Cleveland Clinic Lou Ruvo Center for Brain Health, in Las Vegas. “You can take steps in early and middle adulthood to protect your brain, for right now and down the road.”

WE TR ACK OUR HEART R ATE ,

PHOTOGRAPH BY RAYMOND HOM

1

CONNECT WITH FRIENDS

Whether it happens at book club, a cooking lesson, or weeding in the community garden, what can seem like small talk does a world of good. “Social engagement is one of the most important things you can do for brain health,” says Jessica Langbaum, PhD, associate director of the Alzheimer’s Prevention Initiative at the Banner Alzhei mer’s Institute, in Phoenix. And it doesn’t just give you a long-term advantage, she notes, though people who are social do have a lower risk of cognitive decline.

Social ties also buffer us from the effects of the stress hormone cortisol. That’s good news, since a 2018 study in Neurology found that middle-aged adults—women in particular—with high levels of it scored lower on memory and attention tests than subjects with moderate levels.

2

LIGHTEN YOUR LOAD

“Multitasking is as bad for your brain as smoking is for your lungs,” says Sandra Bond Chapman, PhD, author of Make Your Brain Smarter (Simon & Schuster, 2014), the Dee Wyly Distinguished Professor at the University of Texas at Dallas, and founder and chief director of its Center for BrainHealth. A surefire by-product is an elevated cortisol level, which, as mentioned above, can dim your recall and focus powers. When you multitask—texting during a meeting, say—you ask your brain to do two competing things. “It overloads the brain and makes you less efficient,” Bond Chapman says. “It’s like having your feet on the gas and the brake simultaneously.” Try to focus on just one thing in its turn, and step away from what you’re doing for three to five minutes a few times a day, she suggests. Gaze out the window at that cardinal nest, or simply close your eyes.

3

EAT FOR YOUR MIND

Researchers at Chicago’s Rush University Medical Center and Harvard University developed a way to eat that keeps the brain stoked with what it needs now and staves off future cognitive decline. Called

the MIND diet, it’s a combo of the Medi- intensity, either. Tai chi and yoga count,” terranean and DASH (Dietary Approaches says lead researcher Joyce Gomes-Osman, to Stop Hypertension) regimens; it stands PhD, a clinical neuroscientist and assistant for Mediterranean-DASH Intervention professor at the University of Miami Miller for Neurodegenerative Delay. “Nutrients School of Medicine. in the MIND diet have been shown to 5 EXPLORE NEW TERRITORY reduce inflammation, prevent neuron death, and reduce oxidative stress, which “The brain craves novelty,” says Tracey can harm neurons,” says Martha Clare Shors, PhD, a distinguished professor of Morris, ScD, a Rush University Medical psychology and neuroscience at Rutgers Center researcher and nutritional epideUniversity, in New Brunswick, New Jersey. miologist. “They also nourish the brain And it doesn’t get it from a sudoku or to help it function better day to day.” The brain-training app, which recruits the key players are omega-3 fatty acids, from same skills repeatedly. “It’s like exercisat least one three-ounce serving of fish ing one muscle—that one gets stronger, a week; polyphenols, from berries (two but your overall fitness doesn’t change,” half-cup servings or more a week—wild says Langbaum. She and Shors agree it’s blueberries are especially potent); and best to pick up interests that command plenty of olive oil’s healthy fat. The diet your full attention and keep developing also calls for a daily minimum of a cup your skills, like playing a new instrument of raw or a half-cup of cooked leafy greens or learning a foreign language. (spinach is particularly rich in protective vitamin E) and five weekly one-ounce 6 PRIORITIZE DEEP SLEEP servings of nuts, which are chock-full of the B vitamins neurons love. “Eating this When we nod off, the brain’s nighttime way gives your brain all the macro- and janitors come out and mop up the day’s micronutrients it needs for peak perfor- mess. “Cognitive activities require energy mance, period,” says Maggie Moon, a and create waste that builds up in the registered dietitian and author of The brain,” explains Jessica Payne, PhD, a MIND Diet (Ulysses Press, 2016). sleep researcher at the University of Notre Dame. Among the refuse is beta-amyloid, 4 EXERCISE TILL IT STICKS a protein that forms plaques and tangles in the brains of people with Alzheimer’s.

All the busy experts in this story make “During deep, slow-wave sleep [which gets fitness a top priority. “I started running logged mostly in the first few hours], this after I noticed the top brain researchers gunk gets flushed out,” Payne says. Studdo it—and I hate running,” says Sabbagh. ies have linked chronic sleep problems But in truth, any exercise helps manage to higher dementia risk. To get more of blood pressure and lower stroke risk. It that good rest, establish a wind-down also increases blood flow to the brain, ups routine: Stretch, read, or take a hot bath its oxygen supply, and reduces inflammain the half hour before bed. And if you tion. In addition, “a chemical called brainhave symptoms like daytime fatigue or derived neurotrophic factor, or BDNF, freight-train snoring, get checked for sleep increases,” Sabbagh says. “It regenerates apnea, which affects an estimated 22 milneurons and helps them work better.” Relion Americans. “Long-term sufferers search has shown that even short bursts have been shown to have less white matter, have benefits, but further findings promote the fibers that help send signals between a slow-and-steady approach: In a 2018 brain cells,” says Sabbagh. “Patients come review in Neurology Clinical Practice, people in complaining of memory impairment. in their 70s who logged at least 52 hours Treatment improves it in days. They often total (about three times a week) over six say they feel clearer.” In other words, their months improved most in vital areas like brains light right back up. problem-solving and mental speed. “It didn’t have to be high- or moderate-

MARTHA STEWART LIVING

55

I love artichokes, but have never bought or prepared them myself.

What do I need to know?

—Stefania Weiss, Charlotte, N.C.

Ask Martha

SAVOR IT ALL If your recipe calls for only the heart, set aside the cooked large leaves to dip, and save the small, delicate ones (closest to the choke) to put in a salad. You can refrigerate the leaves in an airtight container for up to three days.

HEART

EASY PREP IN SIMPLE STEPS steam until tender when the base is pierced with a knife, about 30 minutes.

1. Remove the extratough outer leaves, then use a serrated knife to slice off the top quarter.

4. When cool, use a spoon to scoop out the center cone, then scrape off the purple leaves and fuzzy choke. Serve with the sauces noted above.

2. With kitchen shears, cut off the sharp tips of its outermost petals.

3. Trim the stem so the bottom is flat, then

1

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MARCH 2019

2

STEM

3

4

CHOKE

OUTER PETALS

PHOTOGR APH BY RITA MAAS; ILLUSTR ATIONS BY BROWN BIRD DESIGN

We do too, and now is a great time to enjoy them. To find a good one, insp ect the vegetable’s spiky armor at the store; tightly packed petals indicate freshness, while looser, frayed ones signal it may be sp oiled. (The same guidelines apply to the baby varieties, which are just smaller buds from lower on the st alk.)

The classic way to cook an artichoke is to steam it whole (see the how-to below).

Serve everyone her own with a few dipping sauces—we love melted butter with a squeeze of lemon, or aioli—and let them sink their teeth in, leaf by flavorful leaf.

“A bladder leak pad that’s a lot less bulky, and drier too.* Need I say more?”

Leading Bladder Leak Pad

Always Discreet is made differently.

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

Always Discreet. For bladder leaks.

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

GOOD LIVING

Why is cauliflower used in so many paleo recipes?

Could my dog benefit from a probiotic?

—Joseph Panzer, Los Angeles

This cruciferous vegetable is a stellar substitute for carbs. “Cauliflower is a nutritious chameleon,” says San Diego–based doctor of public health Wendy Bazilian. “It’s a source of vitamin C, fiber, and folate, and has a texture that allows it to assume many forms.”

Smashed, it makes for lighter mashed “potatoes”; when grated into “rice,” it’s delicious sautéed as a side (for a twist on tabbouleh, see page 68). It’s also popular in gluten-free pizza crust— just pulverize, blanch, and combine with cheese and egg (get the recipe at marthastewart.com/ caulicrust). In a pinch, use a frozen pizza crust or riced cauliflower from brands like Green Giant.

| KITCHEN TIP |

Spick and Span You left dinner simmering on the stove too long—and now it’s cemented to the pot. But never fear, you can get your cookware back in working order. First, dislodge as much of the food as you can with a sp onge or kitchen brush. If the pan or pot is cast iron, cover burnt areas in coarse salt, and scrub with a dishcloth. Otherwise, fill the pot with water and add ¼ cup baking soda; bring to a boil, then turn off the heat and let it soak for an hour. After you dump out the liquid, scrape off any remaining food bits with a wooden sp oon or rubber spatula; avoid metal utensils, which can permanently scratch the surface. Senior editor (and resident homekeeping enthusiast) Elyse Moody used this method to remove burnt-on Bolognese from her Dutch oven: “If your pot is totally scorched like mine was, keep repeating the process by adding more baking soda a little bit at a time,” she says. “Soon, even the toughest marks will vanish.”

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.

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MARCH 2019

Potentially. Probiotics, or “good” bacterial strains that live in the gut, have shown promise in human studies for the prevention or treatment of several gastrointestinal conditions, as well as urinary tract infections. But canine research is at an earlier stage. Recent studies on dogs with acute diarrhea, inflammatory bowel disease, and polyps attest to the antiinflammatory effects of certain strains. According to Angie Krause, a holistic veterinarian in Boulder, Colorado, the biggest upside of a probiotic is its ability to help maintain the microbiome, which has potential benefits ranging from better digestion to an improved immune system. That said, there is still much unknown about the optimal composition of intestinal bacteria (in animals and humans alike). As a result, the American Veterinary Medical Association does not specifically recommend a probiotic for healthy dogs, particularly if you’re serving Fido a “complete and balanced” commercial dog food.

CHRISTINA HOLMES (POT); JOSÉ PICAYO (CAULIFLOWER)

—Marley Coachman, Boston

STRAIGHT FROM GRANDMA’S GARDEN ...

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Everyday FOOD

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

COOK, NOURISH, ENJOY

| START WITH . . . |

A Pep Rally Roasted peppers are like rays of sunshine in these recipes. Learn how to char a batch—or just pop open a jar—and wield the ribbons in a world of ways. Try them tossed with fresh mint and sesame seeds on bruschetta, blended into harissa sauce for wings, or baked on a pizza.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

63

EVERYDAY FOOD

Energize Your Apps

Marinated Peppers With Mint and Sesame Serve this combo on bruschetta, over Greek yogurt, or as part of an antipasto platter.

Toss 2 cups sliced roasted peppers with 1 tablesp oon finely grated lemon zest and ¼ cup fresh lemon juice (from 2 lemons); 6 tablespoons extra-virgin olive oil; and ¼ cup toasted sesame seeds. Season with kosher salt and freshly ground black pepper. Let st and at least 30 minutes, then toss with ½ cup chopped fresh mint leaves before serving. Peppers can be stored, before adding mint, in an airtight container in the refrigerator up to 3 days.

5 MIN. | TOTAL TIME: 35 MIN. | MAKES: 2 CUPS

ACTIVE TIME:

CHILE TRADE Our recipes feature roasted bell peppers, which are mild and sweet. For extra bite, try roasted piquillos— they have a more complex and smoky flavor. We like DeLallo Grilled piquillo peppers ($3.50 for 12 oz., delallo.com).

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MARCH 2019

How to Roast Them You can char peppers one at a time over an open flame on the stove top, but we like this batch method: Preheat your broiler, with a rack 4 inches from the heating element. Halve 4 peppers lengthwise; remove ribs and seeds.

Place, cut-sides down, on a rimmed baking sheet. Roast under broiler, rotating sheet once, until completely blackened, 12 to 16 minutes.

Transfer to a bowl; cover with plastic wrap and let steam about 15 minutes.

Peel and discard skins; use peppers as directed, or toss leftovers in extra-virgin olive oil and refrigerate in an airtight container up to 1 week. Our favorite store-bought option is Cento Roasted Peppers ($1.75 for 7 oz., jet.com).

Top a Piquant Pie

Spread Some Spice

Pan-Bagnat Pizza

Quick Harissa Chicken Wings

A French street-food sandwich inspired this dish. Pick up a pound of dough from your favorite pizza shop, or visit martha stewart.com/classicpizzadough.

Preheat oven to 500°. Place 12 ounces pizza dough on a rimmed baking sheet drizzled with extra-virgin olive oil; st retch into a 13-inch round.

Season lightly with kosher salt; drizzle with more oil. Stir together 3 tablesp oons tomato sauce, 3 finely chopped anchovies, and a pinch of salt; spread over dough, leaving a ½-inch border.

Top with 3 ounces thinly sliced low-moisture mozzarella, ¾ cup roasted-pepper st rips (from 1½ peppers), and 2 teaspoons drained and rinsed capers.

Bake until cheese has melted and bottom is crisp, 10 to 12 minutes. Meanwhile, toss ⅓ cup packed fl at-leaf parsley leaves with ½ teaspoon white-wine vinegar, ½ teaspoon oil, and a pinch of red-pepper flakes.

Top pizza with parsley mixture and more pepper flakes; serve.

ACTIVE TIME: SERVES:

4

15 MIN. | TOTAL TIME: 30 MIN.

The harissa sauce can be made up to three days ahead and stored in an airtight container in the refrigerator.

In a blender, purée 2 roasted peppers; ¼ teaspoon each ground cumin, ground coriander, and caraway seeds; 1 chipotle chile in adobo with 1 tablespoon adobo sauce; 1 tablespoon fresh lime juice; ⅓ cup extra-virgin olive oil; and 1½ teaspoons kosher salt until smooth. Season 3 pounds chicken wings with salt and freshly ground black pepper; transfer to a resealable bag with half of harissa. Let st and 1 hour at room temperature. Preheat oven to 450°, with a rimmed baking sheet inside. Wipe excess harissa from wings; coat lightly with oil. Season with salt and pepper. Carefully remove sheet from oven; add wings in a single layer. Roast, flipping once, until browned in sp ots, 35 to 40 minutes. Brush with remaining harissa; roast until crisp, 5 to 6 minutes more. Serve with cilantro leaves and lime wedges.

ACTIVE TIME: 15

MIN. | TOTAL TIME: 2 HR. 5 MIN. | SERVES: 4

EVERYDAY FOOD

| HEALTHY APPETITE |

North Star Be on the lookout: A Nordic yogurt-style cheese is on the rise in the dairy aisle. Made with Icelandic cultures, skyr skews creamier than your Greek go-to, and one cup contains a quarter of a day’s calcium and 20 grams of protein.

Enjoy it on its own, or in one of these creative ways.

Blend It for Breakfast

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

Blueberry-Banana Smoothie Berries and skyr bring antioxidants and probiotics.

Combine 1 cup skyr, ½ cup frozen blueberries, ½ cup peeled and sliced very ripe banana, ½ cup ice, a pinch of ground cinnamon, and ¼ cup ice-cold water in a blender; purée until smooth.

10 MIN. | SERVES: 1

Make a Light Lunch

Skyr Hummus Serve with roasted vegetables, like beets, or enjoy as a dip with sesame crackers and crudités.

Sprinkle a pinch of kosher salt over ½ teaspoon minced garlic; mash into a paste with the side of a knife. Transfer to a bowl with 1 cup skyr, 3 tablesp oons tahini, 2 tablespoons fresh lemon juice, and 2 tablespoons extravirgin olive oil. Season with salt and freshly ground pepper, and whisk until smooth. Serve, or refrigerate in an airtight container up to 5 days.

ACTIVE/TOTAL TIME: MAKES:

66

MARCH 2019

1⅓ CUPS

10 MIN.

Swirl It Into Dessert

Skyr Panna Cotta This take is sweetened with honey instead of refined sugar.

In a bowl, combine 2 teaspoons unflavored powdered gelatin and ¼ cup low-fat milk; let stand 5 minutes. In a saucepan, combine 1 cup milk, 1 teaspoon pure vanilla paste or extract, and ¼ teaspoon kosher salt; bring to a simmer.

Remove from heat; whisk in ¼ cup honey and gelatin mixture until dissolved. Whisk in 1¼ cups skyr until smooth. Divide among 4 teacups; refrigerate until set, 4 hours, or, loosely covered, up to 3 days. Dip cups halfway in hot water; run a knife around edges to loosen. Flip onto plates; drizzle with more honey to serve.

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

PHOTOGR APH BY PETER ARDITO (SK YR PACK AGES); FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

ACTIVE/TOTAL TIME:

EVERYDAY FOO

| WHAT’S FOR DINNER? |

Salad Nights End your day on a fresh note with one of these colorful mains. Combine coldweather vegetables with proteins and leafy greens, and you’re a drizzle of dressing away from a bright, balanced meal.

TEXT BY CLAIRE SULLIVAN RECIPES BY LINDSAY STRAND

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MARCH 2019

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY SUZIE MYERS

A side of grated cauliflower, herbs, shallot, and lemon zest invigorates this healthy dish.

Scandinavian Shrimp Salad

Roasted Chicken With Cauliflower “Tabbouleh”

Ginger-Pork Salad

Sweet-Potato Taco Salad

12 ounces baby potatoes, halved (quartered, if large) Kosher salt and freshly ground pepper

¼ cup cornichons, sliced lengthwise, plus 2 tablespoons pickling liquid 1 teaspoon Dijon mustard Pinch of sugar

⅓ cup extra-virgin olive oil 1 small fennel bulb, thinly sliced, plus ¼ cup chopped fronds 1 pound large shrimp, peeled and deveined 1 head butter lettuce (8 ounces), leaves separated 4 hard-cooked eggs, halved

1. Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.

2. Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

ACTIVE TIME:

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

Ginger-Pork Salad 3 tablespoons rice vinegar 5 tablespoons vegetable oil 4 cups finely shredded red cabbage (from ½ head) Kosher salt and freshly ground pepper 4 boneless pork chops ( ½ inch thick; 1 pound total), patted dry 4 cups broccoli florets (12 ounces) 4 scallions, thinly sliced, whites and greens separated 2 tablespoons minced fresh ginger (from a 2-inch piece) 2 mini cucumbers, halved lengthwise and thinly sliced (¾ cup) 1 cup cooked brown rice

1. In a large heatproof bowl, whisk together vinegar and 3 tablespoons oil. Add cabbage; toss to coat. Season generously with salt. Season pork with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and broccoli; season with salt and pepper. Sauté 2 minutes. Add ¼ cup water; cover and cook until broccoli is crisp-tender, 3 minutes. Stir in scallion whites and ginger; cook, stirring, 30 seconds. Transfer to bowl with cabbage.

2. Add remaining 1 tablespoon oil to skillet over medium-high heat, then pork. Cook, flipping once, until a thermometer inserted in thickest parts registers 140°, 3 to 4 minutes. Transfer to a plate; let cool slightly, then thinly slice. Toss cucumbers and rice with cabbage mixture; season with salt and pepper. Divide among plates; serve with pork and top with scallion greens.

ACTIVE/TOTAL TIME:

40 MIN. | SERVES: 4

Roasted Chicken With Cauliflower “Tabbouleh” 2 bone-in, skin-on chicken-breast halves (1¾ pounds total), patted dry

¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 head cauliflower (2 pounds), quartered, cored, and grated on the large holes of a box grater (4 packed cups) 1 teaspoon finely grated lemon zest, plus ¼ cup fresh juice (from 2 lemons) 1 small shallot, halved and thinly sliced ( ¼ cup)

¾ cup packed chopped fresh herb leaves, such as parsley and mint, plus whole leaves for serving 5 ounces baby kale, tough stems removed 2 large carrots (6 ounces), shaved into ribbons with a peeler 1 can (15 ounces) chickpeas, drained and rinsed

1. Preheat oven to 450°. Place chicken on a rimmed baking sheet, skin-sides up. Drizzle with oil; season with salt and pepper. Roast until a thermometer inserted in thickest parts registers 160°, 30 to 35 minutes. Let cool 10 minutes, then remove bones and thinly slice.

2. Combine cauliflower, lemon zest, and 3 tablespoons lemon juice.

Season with 1½ teaspoons salt. Let stand 20 minutes. Stir in shallot, 3 tablespoons oil, and chopped herbs. Toss kale, carrots, and chickpeas with remaining 1 tablespoon lemon juice and 1 tablespoon oil; season with salt and pepper. Divide cauliflower mixture among plates; serve with salad, chicken, and herb leaves.

ACTIVE TIME:

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

Sweet-Potato Taco Salad 2 sweet potatoes (1½ pounds), peeled and chopped into 1-inch pieces (4 cups)

⅓ cup plus 2 tablespoons extra-virgin olive oil ¾ teaspoon chili powder Kosher salt and freshly ground pepper 1 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

¼ cup packed cilantro leaves, chopped, plus more for serving 2 romaine hearts, chopped (10 cups) 1 can (15 ounces) black beans, drained and rinsed

¼ cup chopped pickled jalapeños Sliced radishes, lightly crushed tortilla chips, and crumbled goat cheese, for serving

1. Preheat oven to 450°. On a rimmed baking sheet, toss sweet potatoes with 2 tablespoons oil and chili powder; season with salt and pepper. Roast, stirring once, until browned and tender, 20 to 22 minutes. Let cool slightly.

2. Meanwhile, whisk together lime zest and juice, chopped cilantro, and remaining ⅓ cup oil. Season with salt and pepper. Toss romaine hearts with half of dressing (about ¼ cup); season with salt and pepper. Divide among bowls; top with beans, jalapeños, radishes, chips, cheese, and sweet potatoes. Drizzle with remaining dressing and sprinkle with cilantro leaves; serve.

ACTIVE TIME:

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

© 20 19 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED

Scandinavian Shrimp Salad

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| PERFECTING |

A HOME RUN Power up your food processor to make quick work of mincing vegetables and turning day-old bread into fluffy breadcrumbs.

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MARCH 2019

A few humble but high-impact tricks make our classic meatloaf thoroughly modern: Use coarsely ground beef for a juicier bite, precook the vegetables so they’re tender (not mushy or crunchy), and then form it on a sheet pan to invite an all-around caramelized crust, any way you slice it.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

EVERYDAY FOO

100 fresh Roma TomatoeS AT THE

heart

OF EVERY

HOME - COOKED MEAL

EVERYDAY FOOD

Day-old white bread or plain breadcrumbs • 1 yellow onion • 1 medium carrot • Celery •

Grocery List

Extra-virgin olive oil Fresh thyme • Worcestershire sauce • •

2 1

Cook the Vegetables Preheat oven to 350°. If not using store-bought breadcrumbs, tear 2 slices bread into pieces; pulse in a food processor to make fine crumbs and set aside. Cut onion, carrot, and 1 celery st alk into chunks, then pulse in food processor until finely chopped (or do so by hand). Heat 2 tablesp oons olive oil in a large skillet over medium-high. Add vegetables, 2 tablesp oons chopped thyme leaves, and 1 teaspoon kosher salt to skillet; cook, stirring occasionally, until vegetables have softened, about 8 minutes. Stir in 3 tablespoons Worcestershire, ¼ cup broth, and ¼ cup ketchup. Remove from heat; let cool completely.

2 pounds coarsely ground chuck, preferably 85 percent lean • Large eggs •

Low-sodium chicken broth • Ketchup • Light-brown sugar •

Prep the Meat & Glaze In a small bowl, st ir together ½ cup ketchup and 1 tablesp oon brown sugar; set aside. In a large bowl, combine vegetable mixture with ground chuck, 1 lightly beaten egg, ½ cup reserved breadcrumbs, 2 teasp oons salt, and ½ teaspoon freshly ground pepper. Mix with your hands until well combined.

Brown sugar’s sweetness and ketchup’s acidity create this easy, tangy glaze. For a spicy twist, replace the ketchup with Heinz Chili Sauce.

3

Bake & Let Cool On a rimmed baking sheet, form meat mixture into a loaf that’s 10 inches long, 4 inches wide, and 2 inches high, packing firmly to prevent cracking. Coat top and sides with glaze. Bake until top is caramelized and a thermometer inserted into thickest part registers 165°, 55 to 65 minutes.

(If top is browning too quickly, tent with foil.) Let cool at least 25 minutes, then serve with comforting sides, like mashed potatoes and sautéed Broccolini.

Two new takes on this familydinner favorite.

Bacon-Cheeseburger Meatloaf Omit carrot, celery, and thyme, and use 2 onions. Just before forming loaf in step 3, gently fold 1½ cups grated cheddar into meat mixture. Brush loaf with half of glaze, then top with 8 slices (6 ounces) bacon, overlapping slightly and tucking ends under. Brush remaining glaze over bacon slices. Bake as directed in step 3, and serve slices on buns, with iceberg lettuce and Russian dressing.

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MARCH 2019

Hoisin-Glazed Turkey Meatloaf Replace carrot, celery, and thyme with 2 tablespoons each minced garlic and fresh ginger; swap in 1 tablespoon reduced-sodium soy sauce and 1 teaspoon toasted sesame oil for the Worcestershire.

In step 2, for the glaze, replace ketchup mixture with ¼ cup each ketchup and hoisin sauce.

Replace beef with ground turkey (85 percent lean) and stir in ½ cup finely chopped cilantro.

In step 3, sprinkle meatloaf with sesame seeds before baking as directed. Serve with Bibb lettuce, carrot ribbons, and cilantro, or with a peppery watercress salad.

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

More Loaves to Love

Make Sargento caramelized leek and prosciutto pizza

REAL CHEESE PEOPLE

®

KNOW A

REAL SHRED WHEN THEY SEE IT.

NEW

and that’s because it actually is.

Sargento® Shreds always start with blocks of 100% real, natural cheese, and it doesn’t get realer than that.

*No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows **Our cheese is made from milk that does not contain antibiotics

© 2019 Sargento Foods Inc.

Dine at restaurants serving up cutting-edge cuisine, shop dozens of specialty shops and experience galleries & theaters. History enthusiasts seek out Civil War battlefields, museums, and memorable sites. Wander picturesque mountain trails in National & State parks. Sip and sample at dozens of wineries, breweries & distilleries.

VISITFREDERICK.ORG • 800-999-3613

March “Imagination is the beginning of creation.

You imagine what you desire; you will what you imagine; and at last you create what you will.”

—George Bernard Shaw, Back to Methuselah

PHOTOGRAPH BY JESSICA ANTOLA

MARTHA STEWART LIVING

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FREE RANGE

PHOTOGRAPHS BY E R I C P I A S EC K I TEXT BY DA N S H AW

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STYLING BY M E L A Ñ I O G O M E Z

LO C A L C O LO R Turquoise enamelware, including a stockpot turned into a hanging light fixture, positively pops in the kitchen of Jorge Almada and Anne-Marie Midy

(right, with their son Antoine). Picnic baskets and a cooler are always at the ready for eating outside.

The Colonial table is made from sabino, a wood used in 19thcentury Mexican furniture. Opposite: Antoine cools off under a massive oak tree on the property.

One wildly creative couple has built the ultimate family retreat: a MEXICAN RANCH HOUSE filled with personal style, their own designs, and the work of local artisans. Every chance they get, they head there to soak in the warm sun and sweeping desert, and kick back in an oasis of color and cowboy spirit.

W

hen Jorge Almada is at his home on a remote 12,000-acre ranch in leather-and-iron pieces they designed, and northern Mexico’s Sonoran Desert, he lassos visiting family and items like saddle blankets and enamel cookfriends for a horseback-riding expedition at high noon. They traverse ragged, khaki- ware that they buy in Bisbee, Arizona, a colored hills and valleys for an hour or two, never passing another soul. Their desti- border town 90 minutes away where they nation varies, but wherever the group dismounts for lunch, they sit around a long, also stock up on groceries.

“Life here is all about family, horses, and linen-draped table to eat. “It’s a tradition that dates back three generations,” Almada says. But these days, ranch hands roll out a refurbished taco truck to cook from. ‘ranch manners,’” says Almada. “Manners The cinematic splendor of those outings carries right through to Almada’s house, a are very important to cowboy culture. You painted-brick casita he and his life partner, Anne-Marie Midy, built on the property, have to wear clean clothes, and be willing which is owned by Almada’s aunt, Alejandra Redo. The couple is the creative duo behind to serve other people and be at their disposal. the artisanal Mexican furniture manufacturer and design firm Casamidy, which employs You have to be able to depend on yourself.”

60 metalworkers, glassblowers, mosaicists, and other craftspeople to produce handmade The couple is instilling this ethos in their furniture. The two of them share an exuberant, cross-cultural aesthetic: Almada was sons, who are learning to cater to guests and raised in Sonora and Arizona by his Mexican father and American mother, while Midy know to bring in enough oak logs for the grew up in Paris with her French father and American mother. After meeting in the fireplace and antique wood stove. “It’s our United States and spending time in New York (where Midy was a designer for this version of the Boy Scouts,” he jokes. magazine), they moved to Mexico City and then San Miguel de Allende, Mexico, where For Midy, the primal connection to the their 21-year-old business is based. They currently live in Brussels, because Midy wanted rugged landscape is a revelation. “It gets their sons—Olivier, 13, and Antoine, 12—to go to school in Europe and speak French, but in your skin,” she says, sounding a lot like they spend Christmas, Easter, and a stretch of each summer at the ranch. a cowboy herself. “You wake up with the The home has the generous proportions and double-height ceilings of the Flemish sun, and slow down when it sets. Things farmhouses they admire in Belgium. Inside, rooms are filled with heirloom Mexican get very simple. It rips my heart when we furniture from Almada’s father, antiques from San Miguel, art from Europe, have to leave.”

C U LT U R E C L U B From left: Almada and Midy often give friends leather belts made by a local saddlemaker. When not on horseback, they get around in a 1966 Ford pickup. Opposite: Cowboys moonlighting as masons built the house from bricks made on the ranch. The Hospicio leather stools, wrought-iron Hiver sofa (in foreground), and Ojai sectional are from Casamidy. The plaid pillows were purchased at Muji in Paris, and the midcentury woven chairs are by the Bauhaus-trained American designer Michael van Beuren, who worked and lived in Mexico. The massive circa-1930s bookcase was commissioned by Almada’s grandfather to hold his library of Spanish literature.

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FULL IMMERSION The master bathroom is lined with Almada’s photos of friends on the ranch. Each is hung in an identical red frame, made in San Miguel.

“It’s controlled chaos—the pictures look good even when they’re hanging crooked,” he says. Opposite: A copper tub is a deliberate nod to the mining towns of nearby Arizona, which is nicknamed the Copper State. The antique church candelabrum was purchased in San Miguel, and the towels are by Pendleton.

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I N TO T H E S U N S E T The family’s sit-down picnic begins at 2 p.m. and sometimes lasts until dusk. Opposite: In a guest room, framed 19th-century prints hang above Casamidy’s Hiver Strap headboard and coordinating side table, which are made of gold-leaved iron and saddle leather.

The couple bought the bedcover on a trip to Bali.

SCHOOL OF

FISH

Flounder en Papillote With Asparagus and Shiitake Mushrooms

For a fresh and easy dinner, fin it to win it. The other (other) white meat is much easier to cook than you might think—and there are so many mouthwatering options in the sea (and lake, and river).

Learn how to shop for and store the best catch, then bone up on the classic techniques, from steaming to sautèing to poaching to roasting in parchment. Still nervous? Keep reading; you’ll do swimmingly.

PHOTOGRAPHS BY RYAN LIEBE | TEXT BY MICHELLE SHIH | RECIPES BY GREG LOFTS

1

ROAST IT

Approach a whole fish the same way you would a whole chicken. Rub it with olive oil, sprinkle it with salt and pepper, stuff the cavity with lemon and herbs, and it’s ready for the oven. But here’s the winning difference: Fish is done in less than half the time. This beauty is a branzino, a widely available type with mild, flaky white flesh.

You can substitute almost any one-to-three-pound variety you want, including snapper, sea bass, or trout.

Whole-Roasted Branzino With Lemon and Thyme For all recipes, see page 105.

DON’T PICK A SIDE To cook a whole fish evenly and get all the skin crisp, prop it up on its belly, using lemon wedges to bolster it on both sides.

The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving.

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Shopping & Storage 101 To buy high-quality fish every time, get friendly with the monger at your seafood market or grocery store (he’ll hook you up), and keep these tips in mind: 1. UNDERSTAND FRESH VS. FROZEN

If you live near a coast or large lake, you probably have lots of fresh options to enjoy. If not, most of the fish you see in the market was flash-frozen on the boat or dock right after it was caught and is either in the freezer section, or thawed and displayed on ice (look for “previously frozen” on the label). In the latter case, there’s no way to tell how long it’s been defrosted. So frozen fish is usually— counterintuitively—a fresher bet.

clear and slightly bulging (not cloudy or sunken) and the gills are glossy red or pink. Then ask to touch the flesh—it should be firm, not squishy—and give it a whiff. If it smells “fishy,” skip it. Saltwater fish may have a subtle briny—not funky— scent; freshwater fish should be odorless.

When buying fillets or steaks, look for flesh that is shiny, feels firm (not spongy), and is free of gaps or separations. For skin-on fillets, the skin should shine, too, and have no brown or yellow edges.

2. CHECK FOR QUALITY

3. STORE IT RIGHT

When purchasing a fresh or previously frozen whole fish, make sure the eyes are

To keep fresh whole fish or fillets chilled for a couple of days, pat them dry and place them on ice in a colander set inside a bowl. (Wrap fillets tightly in plastic wrap first.) Put the bowl in the coldest part of the fridge, on the back of the shelf. Do the same, sans ice, to thaw frozen fish in just a few hours.

2

STEAM IT Let us make the case for cooking fish en papillote (the fancy term for steam-roasting in parchment paper): The result is deeply flavorful, since the steam created by the wine and butter and the fish’s own moisture stays in the packet. It’s a cinch on weeknights, but also excellent for dinner parties.

Everyone gets her own pretty parcel of entrée and vegetables—just add crusty bread to sop up the juices.

1. ASSEMBLE THE ELEMENTS

1

Season a fillet with salt and pepper and lay it on parchment, skinned-side down.

Scatter vegetables (here, asparagus and onions), mushrooms, and butter pieces around it. Drizzle wine on top.

2. CLOSE THE POCKET

Fold the parchment over everything.

Starting at the edge of the crease, roll the bottom side of the paper up and over the top side to seal.

2

3. FINISH AND BAKE

Continue until the pouch is sealed in a half-moon shape.

Transfer to a rimmed baking sheet and steam-roast until the parchment puffs and darkens slightly, 10 to 12 minutes.

3

Filleting a Cooked Fish Wield a sharp, thinbladed knife and this foolproof technique.

STEP 1

STEP 2

STEP 3

STEP 4

Cut behind the gills straight down to the backbone, to separate the top fillet from the head. Then run the blade down the belly side, from the bottom of the opening where it was gutted to the tail.

Run the knife from top to tail along the spine side, slicing just above the skeleton to separate the top fillet.

Gently lift and remove the top fillet using a fish spatula.

Pull the tail upward, and peel the whole skeleton off the bottom fillet.

Oil-Poached Halibut With Fennel, Tomatoes, and Olives and Olive-Oil Mashed Potatoes

IN OLIVE OIL

It gives any fish, from flaky to steak-y, a buttery texture and lets its flavor shine through.

Our cold-poaching technique uses less oil than traditional recipes—about one cup instead of the usual six to eight.

lemons, celery, pepper

3

POACH IT

This technique is a hit with savvy home entertainers for good reason: It produces tender flesh that’s delicious warm or at room temperature, so you can make it long before guests arrive.

We prefer cold-poaching, which means letting the liquid and fish come up to temperature together (rather than dropping a fillet into hot liquid), because the fish doesn’t “seize up” (get tough) and remains silky. Also, skin-on fillets are preferable: The fat adds flavor, and laying them in the pot skin-side down prevents the pieces from sticking.

Cold-Poached Salmon

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5

SAUTÉ IT Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in minutes. Go with sea bass, trout, or snapper—or any flaky white fish with a thin skin that will get super-crispy in the pan. The secret is to slash the skin a few times (at two-inch intervals), so when you lay the fish skin-side down in the hot pan, it won’t curl up and will cook evenly.

Buttermilkand-CornmealFried Catfish

4

FRY IT

The magic of this method is how it elevates the flavor of freshwater fish. Our swimmer of choice is catfish, which some skip because it’s a bottom-feeder and can taste muddy.

But a buttermilk brine balances the cloudiness with clean acidity. (It does the same for tilapia, another great fish for frying.)

Serve it with lemon and hot sauce, or pile it on a hoagie roll with shredded iceberg lettuce and tartar sauce.

6

BRAISE IT

A soothing coconut curry really satisfies on a cold night. After you make the aromatic base (onion, ginger, bell pepper) and bring the clam juice and coconut milk to a simmer, it takes just five minutes for the fish to cook through—and presto, time to eat. Monkfish is particularly good in a braise: The dense texture holds up well, and you don’t need to worry if you cook it a few extra minutes. But you can also substitute any other firm fish you want, like halibut, haddock, or rockfish. Spoon the dish out as a soup, or plate it over rice.

Go Sustainable Shopping responsibly for seafood can flummox even the savviest consumer. Farmed fish are often raised in crowded pens, while some wild-caught species are overfished and risk extinction.

To navigate these tricky waters . . .

CHECK THE MONTEREY BAY AQUARIUM SEAFOOD WATCH LIST

It’s not just the species that matters: It’s a fish’s origins, too.

Most cod from the Atlantic are overfished, for example, but those from the Pacific off the coast of the U.S. and Canada get a green light. And the info is constantly changing. The site (seafoodwatch .org) has state-by-state and national guides, and the Seafood Watch app provides real-time updates and news alerts.

BUY FROM ALASKA, ICELAND, AND NORWAY The regulations in these

CoconutCurry Monkfish Soup

Black Sea Bass With Capers and HerbButter Sauce

locations are strict—and strictly enforced—so any wild catch from them is fair game.

FOR FARMED FISH, STAY DOMESTIC Sustainable wild-caught

fish are preferable to farm-raised, which are kept in pools and require antibiotic treatments and other additives to prevent infections. But farmed fish can be a fine option, especially tilapia, carp, Arctic char, and catfish: Just make sure to buy from U.S. farms, where conditions are closely monitored.

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8

Arctic Char, Beet, and Citrus Carpaccio

Similar to ceviche (the same idea, but with diced fish), carpaccio is thinly sliced raw fish that you drizzle with lemon juice, vinegar, or another acidic ingredient to “cook” it (i.e., firm up the flesh as heat would) in minutes. We like it with Arctic char, now widely available. A milder, delicate cousin of salmon, it’s buttery and rich, and pairs well with the sweetness of beets and oranges. Fluke, sea bass, and snapper are worthy swap-ins.

BONES, BEGONE Drape a fillet over an upside-down bowl, skin-side down. Run your fingers along the spine to find the pin bones sticking out.

Use needle-nose pliers to pull them out in the same direction they’re pointing, so you don’t tear the flesh.

7

SEAR IT Love rare steak? Try tuna tataki.

It’s dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch. High heat also keeps the tuna from sticking, which eliminates the need for any fat in the pan and makes the meal exceptionally healthy. To serve, just slice it and drizzle a light soy vinaigrette on top.

SesameCrusted Tuna Tataki With Fried Shallots

Spoon On Some Excitement Roasted, steamed, and poached fish are heavenly on their own, but one (or more) of these sauces will take your taste buds to an even happier place.

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MISO AIOLI

GINGERY TOMATO-BASIL SAUCE

SAUCE GRIBICHE

A four-ingredient condiment using pantry ingredients, it’s like a Japanese tartar sauce you’ll want to dollop on everything (especially the fried catfish on page 88).

Vivid and versatile, it starts with canned plum tomatoes and goes nicely with fatty fish like salmon or sardines; the bright heat of the ginger cuts right through their richness.

With briny capers, a handful of fresh herbs, chopped hard-cooked egg, olive oil, and red-wine vinegar, this combination offers a Mediterranean twist.

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

LET ACIDITY DO THE JOB

9

BAKE IT IN SALT

Encasing a whole fish in three pounds of salt sounds like a demonstration in a Colonial village. But in fact it’s an elegant preparation, ensuring moist and flavorful flesh that (trust us) doesn’t taste overly saline, thanks to the barrier of the skin. It also makes for an exciting presentation: There’s nothing quite like bringing the tray to the table and cracking open the salt shell with the back of a spoon or a knife.

Eat it as is, or with any of the sauces on the opposite page.

1. MAKE A BED

1

Mix salt and egg whites in a bowl, and spread one-third of the mixture on a rimmed baking sheet until it’s about the size of your fish. The aromatics we used here—thyme, allspice, and lime—add Jamaican flavor.

2. PREP THE FISH

Fill the cavity with more lime rounds, thyme sprigs, and sliced chiles, and lay the fish on top of the salt-egg mixture.

3. TUCK IT IN 2

Caribbean-Spiced Salt-Roasted Snapper 3

Mound the rest of the mixture on top, and pat it down with your hands, leaving the head and tail exposed. The tail will get crispy and tasty like a potato chip (chomp!).

The “rooms” at La Foce, in the hills of Tuscany, are furnished with boxwood hedges and potted lemon trees (lafoce.com/en).

In another section (not shown), a wisteria-covered pergola is framed by lavender shrubs, and travertine steps lead to a rose garden.

THE STYLE

ITALIAN ELEGANCE 92

Art and design exploded during the Italian Renaissance, giving the world the Sistine Chapel, the Mona Lisa, and this garden aesthetic. Aristocrats in the 15th and 16th centuries displayed their wealth and power with majestic villas connected to symmetrical garden “rooms” that were

divided by ivy-covered stone walls, sculpted boxwood hedges, and cypress trees that stretched skyward like arrows. Within each space were hallmarks like romantic pergolas, ornate fountains, mosaics, grottoes, and tranquil reflective pools. Flowers like canna, nasturtium,

and sweet-smelling jasmine, which thrive in the hot, dry Mediterranean climate (and do well year-round in southern zones, and in the summer months in the rest of the U.S.), supplied color. By the 1700s, when tourists from other countries started visiting, these fluttery blossoms had faded

GARDEN

VARIETY AS COLDER DAYS GIVE WAY TO SPRING, NOW IS THE TIME TO START DREAMING OF GARDENING, AND PLOTTING YOUR OWN LITTLE SLICE OF HEAVEN. ON THESE PAGES, WE EXPLORE THREE ICONIC STYLES—ITALIAN, FRENCH, AND ENGLISH—AND WHAT MAKES EACH DISTINCT, AND DISTINCTLY MAGICAL. FROM ALLÉES TO BOSCOS AND PERGOLAS TO PARTERRES, HERE’S HOW TO ADD THESE ELEMENTS TO YOUR HOME. TEXT BY MELISSA OZAWA ILLUSTRATIONS BY EMMA KELLY

ITALIAN GARDENS TO VISIT BILTMORE HOUSE & GARDENS This Vanderbilt estate in the Blue Ridge Mountains has an Italianate room with three striking pools.

Asheville, N.C.

BRING IT HOME

LEARN THE LINGO

biltmore.com

THE MOUNT Edith Wharton, who believed landscapes should be as architectural as houses, drew heavily from her time in Italy for her home garden.

Lenox, Mass. edithwharton.org

CLAIRE TAK ACS

VILLA D’ESTE Don’t miss the stunning walk of a hundred fountains.

Tivoli, Italy villadestetivoli.info

away, leaving stately green spaces that continue to captivate. As Edith Wharton wrote in her design treatise Italian Villas and Their Gardens, travelers would return home with “eyes and imagination full of the ineffable Italian garden magic.”

VILLA LANTE It’s remained virtually the same since the 1600s.

Bagnaia, Italy polomusealelazio .beniculturali.it

VIZCAYA MUSEUM & GARDENS They’re world-famous for their glamorous pools, stone terraces, and grottoes.

Miami vizcaya.org

PERGOL A Dating back to ancient Roman times, this tunnellike structure is often covered with vining plants, like climbing roses or honeysuckle. It guides visitors and provides shade and coolness.

BOSCO The name comes from the Italian word for wood, and describes a grouping of trees, often framing decorative structures and statues.

The Sacro Bosco, in Bomarzo, Italy, is a classic example.

For a touch of Tuscany in your yard, create small defined spaces (your “rooms”) using manicured shrubs like boxwood, or plant a terra-cotta pot or two with a lemon tree. The intoxicating scent of the flowers and bright fruit will delight through the warmer months; if you live in an area that freezes, move them into a sunny room for the winter.

THE DETAILS: Meyer-lemon tree, from $25, four windsgrowers.com. Rolled-rim frostproof terra-cotta pots, from $85 each, seibert-rice.com.

CLOCKWISE FROM LEFT: MARION BRENNER; DAVID BURTON/ALAMY STOCK PHOTO; NIKOLAY KOR ZHOV/ALAMY STOCK PHOTO THE STYLE

FRENCH FLAIR 94

Designers in this country took Italian formality to the next level, planting and pruning it into a tightly controlled yet florid (even flouncy) look. Imagine strolling beneath a coiffed horse-chestnut allée in the Tuileries in Paris, through rulerstraight rows of perfumed lavender in Provence, or along curlicues of emeraldgreen turf at Versailles. That 17th-century estate, which designer André Le Nôtre created for Louis XIV (as proof that the king was so powerful, he could bend nature to his will), is the masterpiece of this genre. Its stately bosquets and elaborately patterned parterres surrounded by pristine yew topiaries have been adapted in parks and public and private gardens across the U.S.

LEARN THE LINGO P OTAG E R

PA RT E R R E FRENCH GARDENS TO VISIT CHÂTEAU DE VAUX-LE-VICOMTE André Le Nôtre’s work here drew the attention of Louis XIV, who hired the designer to create Versailles.

Maincy, France

Leave it to the French to augmenter a vegetable garden into a visual feast.

Kale, tomatoes, and cucumbers, for instance, mix with flowers, herbs, and fruit trees, often planted as espaliers

(branches trained to grow horizontally, as if against a wall).

Geometric tuteurs, or trellised obelisks, look sculptural and provide structures for vines, like peas and beans, to climb up.

More elaborate than the strict, geometric kind in Italy, this is a defined area covered with embroidery-like patterns meant to be viewed from a higher level. Scrolls and monograms are common flourishes.

vaux-le-vicomte .com/en

CHÂTEAU DE VERSAILLES (shown)

Versailles, France en.chateau versailles.fr

VILLANDRY CHÂTEAU & JARDINS This Loire Valley destination boasts a dramatic potager and dazzling parterres.

Villandry, France chateauvillandry .fr/en

ALLÉE This is a promenade flanked by two rows of evenly spaced trees, often extending out of a bosquet (from the Italian bosco), a formal area of trees.

CONSERVATORY GARDEN The parterre in the French area is framed by tulips in the spring and chrysanthemums in autumn.

New York City centralparknyc.org

Clockwise from left: Apollo’s Fountain at Versailles was completed in 1671. The parterre of the orangery covers more than seven acres; in summer, it’s dotted with over a thousand containers of trees. Pointed topiaries frame marble statues.

LONGWOOD GARDENS Its whimsical yew-topiary room features spirals, cones, and obelisks.

Kennett Square, Pa. longwoodgardens .org

TO P I A R I ES These meticulously sculpted shrubs or trees (like yew, boxwood, myrtle, and juniper) originated in Roman times, but soon became essential to French design.

B R I N G I T H O M E

Capture the graphic effect of a parterre on a footpath by laying down paving stones in a symmetrical pattern and planting thyme between them, or edge your driveway with cherry trees for a gracious allée. A simpler (but just as chic) idea: a topiary potted in a traditional square planter. During André Le Nôtre’s time, these ultra-durable vessels, known as Versailles boxes, held orange trees.

They were constructed out of metal and wood and had doors, so gardeners could easily remove tender trees growing in metal liners and transfer them to greenhouses for the winter. You can invest in a replica at jardinsduroi soleil.com, or find similar, more affordable versions at garden stores like shopterrain .com.

THE STYLE

ENGLISH ROMANCE At the dawn of the 18th century, the British cut themselves loose from the rigorous lines and symmetry of both Italian and French Renaissance gardens and embraced a more naturalistic feel, celebrated by poets like William Wordsworth (as in his ode to daffodils, “I wandered lonely as a Cloud . . .”). Two looks that grew out of this movement were the pastoral landscape park and, later, the exuberant cottage garden.

LANDSCAPE PARKS Legendary designer Lancelot “Capability” Brown, born in 1716, helped bring a sense of untamed beauty to the field. He (literally) moved earth, dug lakes, built hahas—walled ditches—and planted trees to create sweeping vistas that looked as if they had existed, untouched, since the beginning of time. The American designer Frederick Law Olmsted experienced Brown’s work firsthand during travels to England: You can see his influence all over Central and Prospect Parks in New York City.

ENGLISH GARDENS TO VISIT

BRING IT HOME

FILOLI This estate has sunken, walled, and woodland rooms.

Woodside, Calif. filoli.org

GREAT DIXTER HOUSE & GARDENS Creator Christopher Lloyd’s MO: “I take it as a challenge to combine every sort of colour effectively.”

Rye, U.K. greatdixter.co.uk

HIDCOTE One of England’s most iconic and treasured gardens.

Chipping Campden, U.K.

COTTAGE GARDENS Made famous by designer Gertrude Jekyll and her contemporary William Robinson, these spaces blend the informal (aka wild) with the formal. Plants are encouraged to naturalize, meaning propagate on their own, and colorful floral borders (or linear beds) shift dramatically from season to season as varieties go in and out of bloom— spring tulips, for example, precede summer roses, climbing clematis, and tall hollyhocks. But clean frameworks, adopted from the Italians and French, keep the beds from looking chaotic. Writer and designer Vita Sackville-West described her approach to Sissinghurst (top left) as “extravagance and exuberance within the confines of the utmost linear severity.”

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nationaltrust.org.uk/ hidcote

To create a window box even Peter Rabbit would stop to admire, combine different colors; include oldfashioned flowers like fragrant dianthus and four-o’clocks; and vary heights and textures. Or follow Gertrude Jekyll’s advice and “form beautiful pictures” out of plants.

THE DETAILS: Martha Stewart fauxbois planter, from $28, qvc.com. Select Seeds seeds for old-fashioned and heirloom blooms, from $3, select seeds.com.

HOLLISTER HOUSE GARDEN Right out of a picture book, it blends notes of Sissinghurst, Hidcote, and Great Dixter.

Washington, Conn. hollisterhouse garden.org

ROUSHAM HOUSE & GARDEN A stunner designed by William Kent in the 1700s.

Bicester, U.K. rousham.org

SISSINGHURST CASTLE GARDEN See the muchloved, much-copied white garden.

Cranbrook, U.K. nationaltrust.org.uk/ sissinghurst-castlegarden

Clockwise from top: A medieval moat surrounds Sissinghurst, which was designed by Vita Sackville-West and her husband, Harold Nicolson.

Christopher Lloyd’s Great Dixter is a riot of color; here, bright-yellow vicary golden privet, dots of purple alliums, and splashes of burgundy cotinus grow together. The walled garden at George Schoellkopf’s Hollister House Garden teems with lush blooms.

CLOCKWISE FROM TOP LEFT: NGOC MINH NGO; CLAIRE TAK ACS; PEDEN + MUNK

Dig Even Deeper To learn more about these garden styles, check out some of our favorite books.

1 | The Gardener’s Garden, by Madison Cox and Toby Musgrove (Phaidon, 2014) 2 | Gardening Through the Ages: An Illustrated History of Plants and Their Influence on Garden Styles—From Ancient Egypt to the Present Day, by Penelope Hobhouse (Simon & Schuster, 1992) 3 | Landscape Design: A Cultural and Architectural History, by Elizabeth Barlow Rogers (Harry N. Abrams, 2001) 4 | The Oxford Companion to the Garden, edited by Patrick Taylor (Oxford University Press, 2006)

BAKLAVA WITH LEMON-HONEY SYRUP For all recipes, see page 109.

Home Spices Umber Ahmad’s flaky, ambrosial baklava is studded with whole cloves to anchor the pastry layers and infuse them with warm flavor. “I grew up with baklava,” she says.

“My mom made it for bake sales when other moms were bringing brownies out of a box.”

For a twist, Ahmad mixes lemon into the traditional honey syrup.

Success SWEET

MAKEUP BY K ALE TETER; HAIR BY XAVIER VEL ASQUE Z

Life is most delicious when you pursue all your passions. It’s an approach that pastry pioneer Umber Ahmad has taken to heart. Inspired by a childhood of world travel, a soaring career in finance, and a special talent for making transcendent confections, she deals in a different kind of dough today, helming the phenomenal Mah-Ze-Dahr Bakery in New York City.

Here is where all her skills—and passions— come together exquisitely.

PHOTOGRAPHS BY MIKKEL VANG TEXT BY JENNY COMITA

99

WHEN UMBER AHMAD WAS A CHILD, her family played an unusual game around the dinner table. “We’d try something new, and my mother would say, ‘Close your eyes, take a bite, and tell me: What do you taste, and where have you experienced it before?’” recalls Ahmad, who grew up in Marquette, Michigan, and spent summers traveling to her parents’ native Pakistan and other far-flung places. The meals on those journeys sharpened her palate and shaped her worldview. “I realized that the cinnamon in Moroccan bisteeya is the same spice Americans sprinkle on their oatmeal, and the saffron in Swedish bread also shows up in the rice in Spain.” Foods, she found, are like the cultures that give rise to them: “made from the same ingredients, just put together in slightly different ways.”

Today, she’s spreading that message at Mah-Ze-Dahr Bakery, which she opened in Manhattan’s West Village in 2016. Its name translates roughly from Urdu as “the magic that makes something delicious.” And her sweets have that quality in spades: Along with fantastically rich brownies and fluffy vanilla sugar–dusted doughnuts, Ahmad gives customers a taste of the world. Her shortbread is spiked with cumin; a French brioche has a hint of rosewater.

For years, however, baking was merely a hobby for Ahmad—one of many. She has been a licensed pilot since age 16, and played violin professionally even before that.

After earning a genetics degree from MIT, a master’s in public health at the University of Michigan, and an MBA from Wharton, she worked as an investment banker and cofounded a consulting firm that, among other things, advises hospitality groups. One client, restaurateur and Top Chef majordomo Tom Colicchio, heard about a birthday cake she’d baked for a mutual friend and requested a sample. Ahmad spent three days in the kitchen—“I was terrified. He makes people cry on TV!”—then proffered a few of her greatest hits. “He asked, ‘So what do you want to do with this?’” recalls Ahmad. “I said, ‘What I’m doing for everybody else, but this time for myself: Build the next great heritage brand.’”

With Colicchio as her backer, she’s well on her way. In addition to her shop and website, Ahmad’s pastries have been offered through Williams-Sonoma and on JetBlue flights. In December, she partnered with Ralph Lauren to create sweets for the Ralph’s Coffee café in the Polo flagship. For Ahmad, who’s still active in her consulting firm and, believe it or not, also does voiceovers for commercials, it’s been a thrilling, if exhausting, rise. “Concealer and coffee,” she jokes, “are my best friends.”

100

Pastries as Passports The display case at Mah-Ze-Dahr brims with cultural influences and intriguing flavors, including cream scones speckled with dried tart Michigan cherries and Mah-Ze-Dahr bars, made with oats, salted caramel, toasted pecans, and chocolate.

Nisu (top center) is a braided Finnish sweet bread that Ahmad mastered as a kid in northern Michigan with the help of her beloved Finnish babysitter—the woman who introduced her to the wonders of dough and batter. It’s saturated with cardamom, a spice that also turns up in her Pakistani kheer (bottom right), a rich and creamy rice pudding garnished with pistachios and—on special occasions— flecks of gold leaf.

“Cardamom is used in so many different cultures in so many different ways,” says Ahmad.

Buckwheat flour, the star ingredient in Japanese soba noodles, gives her salted chocolate-chip cookies (bottom left) a toasty undertone.

BUCKWHEAT CHOCOLATE-CHIP COOKIES WITH SEA SALT

FINNISH CARDAMOM BREAD (NISU)

PAKISTANI RICE PUDDING (KHEER)

DATE MALVAPUDDING CAKES

OLIVE OIL–MAPLE GRANOLA WITH DARK CHOCOLATE

102

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY TANYA GR AFF

BLACK-ANDWHITE SABLÉS

Delectable Details This page: Though sablé cookies are a classic French confection, Ahmad’s dark-and-white-chocolate version was inspired in part by her family’s native Pakistan. “In our culture, it’s all about having just the right little sweet with your tea,” she says. “That’s where the idea to do this small, not-too-indulgent treat came from.” Her pared-down recipe includes Valrhona cocoa and fresh creamery butter. “There’s a nakedness when you bake something this simple that makes it essential to use the very best ingredients you can find,” says Ahmad, who follows that principle for everything that comes out of the Mah-Ze-Dahr kitchen. Opposite, clockwise from top left: Her version of a South African malva-pudding cake uses dates puréed with cream in place of the traditional apricot preserves. Bittersweet chocolate adds a decadent note to the olive-oil-andmaple-syrup granola. Ahmad dusts sugar onto cream-filled choux pastries.

Introducing

Rich & Creamy

PHILADELPHIA DIPS

Find them with the refrigerated dips. ©2019 Kraft Foods

The Workbook | RECIPES AND SOURCES FROM THIS ISSUE |

Recipe Index STARTERS & SIDES

Scandinavian Shrimp Salad recipe card

Deviled Eggs With Peas and Ham 25

Sesame-Crusted Tuna Tataki 108

Marinated Peppers With Mint and Sesame 64

Skyr Hummus 66 BlueberryBanana Smoothie 66 MAINS

Bacon-Cheeseburger Meatloaf 72 Black Sea Bass With Capers and Herb-Butter Sauce 107 Buttermilkand-CornmealFried Catfish 107 CaribbeanSpiced Salt-Roasted Snapper 108

DESSERTS

1½ sticks ( ¾ cup) unsalted butter, room temperature 1 cup granulated sugar 1 teaspoon kosher salt 1 large egg, plus 1 large egg white

⅓ cup whole milk, room temperature

Black-and-White Sablés 110

2½ cups unbleached all-purpose flour, plus more for dusting

Date MalvaPudding Cakes 110 End-of-theRainbow Cookies 105 Finnish Cardamom Bread (Nisu) 109

Coconut-Curry Monkfish Soup 107

Pakistani Rice Pudding (Kheer) 109

Cold-Poached Salmon 106

Skyr Panna Cotta 66

Flounder en Papillote With Asparagus and Shiitake Mushrooms 105

OTHER

Hoisin-Glazed Turkey Meatloaf 72

End-of-the-Rainbow Cookies

1½ teaspoons pure vanilla extract

Buckwheat Chocolate-Chip Cookies With Sea Salt 109

Fried Shallots 108 Gingery TomatoBasil Sauce 106 Miso Aioli 106 Olive Oil–Maple Granola With Dark Chocolate 110

Oil-Poached Halibut With Fennel, Tomatoes, Sauce Gribiche and Olives 106 106 Pan-Bagnat WhiskeyPizza 64 Caramel Sauce Roasted Chicken 22 With Cauliflower “Tabbouleh” recipe card

all dough until firm, at least 2 hours and up to 2 days (or freeze up to 1 month).

SCHOOL OF FISH PAGE 84

3. In a small bowl, whisk egg

Baklava With Lemon-Honey Syrup 109

Classic Meatloaf 72

Ginger-Pork Salad recipe card

PAGE 21

Sweet-Potato Taco Salad recipe card

Whole-Roasted Branzino With Olive-Oil Mashed Lemon and Potatoes 106 Thyme 106 Quick Harissa Chicken Wings BEVERAGES 64

Arctic Char, Beet, and Citrus Carpaccio 108

GOOD THINGS

Gel food coloring, such as AmeriColor, in pink, yellow, and turquoise

¼ cup confectioners’ sugar Mini peanut-butter cups, such as Reese’s, and edible gold sequins and stars, such as Wilton, for decorating (optional) 1. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 4 minutes.

Add salt and egg; beat on medium until combined. Beat in milk and vanilla. Reduce speed to low and gradually add flour, beating until just combined.

2. Divide dough in half. Divide one half into 2 pieces (about ¾ cup each). Flatten one piece into a 3-by-5-inch rectangle; wrap tightly with plastic. Roll out other piece into an 8-inch rod shape, about 1 inch thick; wrap tightly with plastic. Divide remaining half of dough into 3 pieces (about ½ cup each), then tint each with one of the gel colors, stirring color in with a spatula. Flatten each tinted piece into a 3-by5-inch rectangle; wrap each tightly with plastic. Refrigerate

white with a fork. On a lightly floured work surface, roll out turquoise dough into a 4-by8-inch rectangle, about ¼ inch thick. Brush with egg white.

Place dough rod on long edge of rolled-out dough, then roll rod inside it; seal at edges where dough meets by pinching and pressing gently. Freeze 10 minutes. Repeat with remaining dough, rolling yellow dough out to 5 by 8 inches, pink dough to 6 by 8 inches (⅛ inch thick), and untinted dough to 7 by 8 inches. Roll log in plastic wrap; twist ends closed. Freeze until solid, at least 4 hours and up to 1 month.

4. Preheat oven to 325°. Let log

soften at room temperature about 10 minutes; remove plastic wrap.

Using a sharp chef’s knife, slice ¼ inch thick, rotating log slightly after every slice to maintain even circles. Place slices on parchmentlined baking sheets and bake until firm and just golden around edges, about 30 minutes. Cut each cookie in half with a sharp knife to form two rainbows.

Let cool on sheet 10 minutes, then transfer to a wire rack and let cool completely.

5. In a small bowl, stir 1 to 2 tea-

spoons water into confectioners’ sugar until mixture is thick and smooth. Use to adhere halved peanut-butter cups and gold sequins to cookies; let stand until glaze hardens, 30 minutes.

Sprinkle with gold stars. Cookies can be stored in an airtight container at room temperature up to 5 days.

ACTIVE TIME: 1 HR. 5 MIN. | TOTAL TIME: 7 HR.

50 MIN., PLUS COOLING | MAKES: ABOUT 3 DOZEN

Flounder en Papillote With Asparagus and Shiitake Mushrooms 2 skinless flounder or sole fillets (each 5 to 6 ounces and about ½ inch thick) Kosher salt and freshly ground pepper 2 ounces shiitake mushrooms, stemmed and thinly sliced ( ¾ cup) 6 ounces thin asparagus, trimmed, lower halves peeled (if using thicker asparagus, halve lengthwise)

½ small red onion, thinly sliced ( ½ cup) ¼ cup dry white wine, such as Sauvignon Blanc 2 tablespoons unsalted butter, cut into small cubes 1. Preheat oven to 450˚. Fold two 13-by-19-inch sheets of parchment in half from short ends to create a crease in each; unfold. Place each fillet to one side of a sheet, abutting crease; generously season with salt and pepper. Scatter mushrooms, asparagus, and onion evenly around fillets. Drizzle each fillet with 2 tablespoons wine. Scatter butter evenly over fish and vegetables; season with salt and pepper.

2. Fold each sheet over fish and vegetables. Starting on one side, roll bottom side of parchment up and over top side to seal; continue working around until pouch is sealed in a half-moon shape. Transfer both pouches to a rimmed baking sheet.

3. Steam-roast until parchment puffs and darkens slightly and fish is just cooked through, 10 to 12 minutes. Carefully rip open pouches (scalding steam will be released) and serve.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 2

MARTHA STEWART LIVING

105

The Workbook Whole-Roasted Branzino With Lemon and Thyme Whole-roasting works well for any one-to-three-pound round fish, including snapper, perch, cod, Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-tothree-pound fish.

1 to 1½ pounds whole branzino, scaled and gutted Extra-virgin olive oil, for rubbing Kosher salt and freshly ground pepper 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges 1 small bunch thyme sprigs 1. Preheat oven to 450˚. Pat fish

dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.

2. Roast until fish is just cooked

through, 17 to 22 minutes, depending on size. Fillet fish (for instructions, see page 86) and serve with roasted lemon wedges or one of the fish sauces (recipes follow).

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 2

Miso Aioli 1 tablespoon white or yellow miso

2 tablespoons extra-virgin olive oil

¼ cup lightly packed fresh basil leaves, chopped Kosher salt and freshly ground pepper

Pulse tomatoes in a food processor (or crush by hand in a bowl).

Stir in vinegar, ginger, oil, and basil; season with salt and pepper.

Serve with poached, sautéed, steamed, roasted, or grilled fish.

Sauce can be refrigerated in an airtight container up to 3 days.

ACTIVE/TOTAL TIME: 10 MIN. | MAKES: ¾ CUP

Sauce Gribiche You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

2 tablespoons red-wine vinegar 2 teaspoons whole-grain mustard

⅓ cup extra-virgin olive oil 2 tablespoons capers, drained and rinsed

⅓ cup lightly packed coarsely chopped fresh tender herbs, such as parsley, dill, tarragon, and chives 1 large hard-cooked egg, coarsely chopped Kosher salt and freshly ground pepper

Stir together vinegar, mustard, oil, capers, and herbs. Top with egg; season with salt and pepper.

Serve with poached, sautéed, steamed, roasted, or grilled fish.

ACTIVE/TOTAL TIME: 10 MIN.

| MAKES: ¾ CUP

⅔ cup mayonnaise 1 tablespoon minced shallot 1 tablespoon fresh lemon juice Freshly ground black pepper

Whisk together all ingredients until thoroughly combined. Serve with poached, sautéed, steamed, roasted, or grilled fish. Aioli can be refrigerated in an airtight container up to 3 days.

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: ¾ CUP

Gingery Tomato-Basil Sauce 4 whole peeled plum tomatoes in juice (from a 14.5-ounce can) 1 tablespoon white balsamic vinegar 2 teaspoons minced fresh ginger (from a ½ -inch piece)

106

MARCH 2019

Oil-Poached Halibut With Fennel, Tomatoes, and Olives 1¼ pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each) Kosher salt Extra-virgin olive oil, for poaching 1 head fennel, bulb cored and cut into ½-inch-thick wedges, fronds reserved for serving 1½ cups cherry tomatoes (8 ounces) 1 cup pitted mixed olives

4 small rosemary sprigs Olive-Oil Mashed Potatoes (recipe follows), for serving (optional) 1. Generously season fish with salt.

Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skinsides down. Add just enough oil to fully submerge fish (about 1 cup); attach a deep-fry thermo– meter to pan. Heat over medium until oil reaches 150˚. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150˚).

Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness.

Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely cover with foil to keep warm.

2. Add fennel wedges, tomatoes,

olives, and rosemary to pan, adding more oil to fully submerge if necessary. Increase heat to mediumhigh and cook until oil temperature reaches 210˚. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon (reserving some oil for potatoes, if making). Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil. The dish can also be served with one of the fish sauces (see recipes, left).

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

Olive-Oil Mashed Potatoes Boil and drain the potatoes while poaching the fish-and-vegetable mixture, then return to the pot and cover until ready to mash. The finished potatoes can also be reheated in a heatproof bowl over a pot of simmering water, or in the microwave.

2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces Kosher salt and freshly ground pepper

¾ cup whole milk, warmed 4 to 6 tablespoons infused oil (reserved from Oil-Poached Halibut, above), or extravirgin olive oil

In a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer until potatoes are tender and easily pierced with the tip of a knife, 10 to 12 minutes. Drain; press potatoes through a ricer back into pot (or, for chunkier potatoes, use a potato masher).

Add milk and ¼ cup oil, stirring until smooth. Season to taste with salt, pepper, and more oil.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4

Cold-Poached Salmon 1¼ pounds skin-on salmon fillet, preferably wild Alaskan Kosher salt and freshly ground pepper 1 small leek, trimmed, halved lengthwise, cut into 3-inch pieces, and well washed 1 celery stalk, cut into 3-inch pieces 1 fresh bay leaf

½ lemon, thinly sliced into rounds, plus wedges for serving 1 tablespoon whole black peppercorns

½ cup dry white wine, such as Sauvignon Blanc

1. Generously season fish with

salt and pepper. Transfer to a straight-sided skillet, saucepan, or shallow pot slightly larger than fish, skin-side down. Scatter leek, celery, bay leaf, lemon rounds, and peppercorns around fish. Add wine and enough water to submerge fish by 1 inch. Attach a deep-fry thermometer to skillet.

2. Heat over medium until liquid reaches 150˚. Reduce heat to low to maintain temperature (remove skillet from heat briefly if it climbs above 150˚). Cook until fish turns opaque and is just cooked through, 6 to 10 minutes, depending on thickness. With a fish spatula, transfer to a plate, skin-side up. Let cool slightly; remove skin. Serve warm, room temperature, or chilled, with lemon wedges or one of the fish sauces (see recipes, left).

ACTIVE TIME: 10 MIN. SERVES: 4

| TOTAL TIME: 30 MIN.

Buttermilk-and-CornmealFried Catfish For sandwiches, stack cooked fish in split hoagie rolls with sliced tomato, shredded iceberg or romaine lettuce, mayo or tartar sauce, and hot sauce.

1 pound skinless catfish fillets (2 to 3), halved lengthwise Kosher salt and freshly ground pepper 1 cup buttermilk, plus more if needed 1 cup fine yellow cornmeal Vegetable oil, for frying Lemon wedges and hot sauce, for serving (optional) 1. Pat fish dry; transfer to a pie

dish or other wide, shallow dish.

Season generously with salt and pepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.

2. In another pie dish, season

cornmeal with salt and pepper.

Working one at a time, lift fish strips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning to evenly coat. Gently shake off any excess; transfer to a wire rack.

3. Pour enough oil into a large,

heavy-bottomed skillet (preferably cast iron) to come ¼ inch up sides (about ¾ cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes.

Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces (see recipes, opposite).

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 2 HR.

Black Sea Bass With Capers and Herb-Butter Sauce 4 skin-on black-sea-bass fillets (about 1¼ pounds total) Kosher salt and freshly ground pepper Instant flour, such as Wondra, for sprinkling 1 tablespoon extra-virgin olive oil

⅓ cup dry vermouth 1 tablespoon capers, drained and rinsed 3 tablespoons unsalted butter

¼ cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed, until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7 minutes, depending on thickness.

3. Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

1. Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.

Coconut-Curry Monkfish Soup

2. Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from

Any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish, also works well in this dish.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 4

20 MIN. | SERVES: 4

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The Workbook 1 tablespoon vegetable oil 1 small onion, halved and thinly sliced (1 cup) 1 red bell pepper, stems, ribs, and seeds removed, cut into ¾-inch pieces 1 tablespoon minced fresh ginger (from a 1-inch piece) 2 tablespoons chopped cilantro stems, plus ½ cup leaves for serving Kosher salt and freshly ground pepper 2 tablespoons green curry paste, such as Maesri 2 tablespoons white-wine vinegar 1 can (13.5 ounces) light coconut milk 8 ounces clam juice 1¼ pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces Cooked rice, for serving (optional) 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving 1. Heat oil in a large straight-sided

skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.

2. Generously season fish with

salt and pepper; stir into skillet.

Reduce heat to medium-low.

Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 4

Arctic Char, Beet, and Citrus Carpaccio Carpaccio should be made with the freshest fish possible. Briefly freezing the fillet until it’s firm makes even, thin slicing a cinch. Slices (without dressing, tarragon, or flaky salt) can be loosely covered and refrigerated up to four hours before serving.

108

MARCH 2019

12 ounces skin-on Arcticchar fillet 5 ounces red beets (2 small), scrubbed and halved

1 pound yellowfin-tuna steak (about 1 inch thick) Kosher salt and coarsely ground pepper

2 Cara Cara oranges

2 tablespoons sesame seeds

1 teaspoon yuzu juice, such as Yakami Orchard (available at yummybazaar.com)

2 teaspoons reduced-sodium soy sauce

2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pinch of sugar 3 tablespoons fresh tarragon leaves, sliced if large Flaky sea salt, such as Jacobsen, for serving 1. Pat fish dry and freeze, uncovered, until very firm but not frozen solid, about 45 minutes.

2. Place beets in a medium sauce-

pan fitted with a steamer basket set over simmering water. Cover and cook until easily pierced with the tip of a knife, about 20 minutes. Remove and let stand until cool enough to handle.

Rub skins with a paper towel to remove, then thinly slice beets into half-moons. Refrigerate until cool, about 15 minutes.

3. Trim ends of oranges flat; set

a flat side on a cutting board. Slice off peel and pith in sections, following shape of sphere. Set fruit on its side. Cut toward center, along a membrane; slice along adjacent membrane to release supreme. Transfer to a bowl; repeat until all supremes are removed.

Squeeze membranes over another bowl to release juices.

4. Whisk together yuzu juice,

2 tablespoons orange juice, and oil; season with kosher salt, pepper, and sugar. Very thinly slice fish on a 45-degree angle, cutting away from skin. Arrange on a platter with beets and citrus supremes in an overlapping single layer.

Drizzle evenly with yuzu dressing, sprinkle with tarragon and flaky salt, and serve immediately.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

10 MIN. | SERVES: 4

Sesame-Crusted Tuna Tataki Bonito flakes, made from dried, fermented, and smoked tuna, are available at Whole Foods Markets, Asian grocery stores, or amazon.com.

1 tablespoon rice vinegar 2 teaspoons vegetable oil 2 teaspoons minced fresh ginger (from a ½ -inch piece)

⅓ cup thinly sliced shiso leaves (available at Asian groceries and some farmers’ markets) Fried Shallots (recipe follows), bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving 1. Pat fish dry. In a small bowl,

combine 1 teaspoon kosher salt, ½ teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.

2. Heat a heavy-bottomed skillet (preferably cast iron) over mediumhigh until very hot and wisps of smoke are visible, 2 to 3 minutes.

Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about ¼ inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.

3. Meanwhile, whisk together soy sauce, vinegar, oil, and ginger.

Slice fish into scant ¼-inchthick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle soy vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4

Fried Shallots Vegetable oil, for frying 2 ounces shallots (2 medium), thinly sliced into rounds ( ⅔ cup) Kosher salt

Heat ½ inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320˚, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly

around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp.

Repeat with remaining shallots.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 25 MIN.

MAKES: ABOUT ⅔ CUP

Caribbean-Spiced SaltRoasted Snapper Any whole round fish in the same size range, such as branzino, sea bass, trout, or Arctic char, can be swapped in for snapper.

1 whole red snapper (1½ to 2½ pounds), gutted and scaled 2 pounds kosher salt (7 cups) 6 large egg whites 2 limes, zested (1 tablespoon) and sliced into ¼-inch rounds 1 bunch fresh thyme, leaves removed from half of sprigs ( ¼ cup) 2 tablespoons allspice berries, lightly crushed 2 spicy chiles, such as Scotch bonnet or habanero, 1 chopped, 1 thinly sliced 1. Preheat oven to 450˚. Rinse fish

thoroughly inside and out; pat dry with paper towels. In a large bowl, stir together salt, egg whites, lime zest, thyme leaves, allspice, and chopped chile until mixture is thoroughly combined and has the texture of wet sand. Transfer onethird of mixture to a rimmed baking sheet; pat into a ½-inchthick layer, slightly larger than fish. Arrange half each of lime rounds, thyme sprigs, and sliced chile on top of salt, roughly in shape of fish. Fill fish cavity with remaining lime, thyme, and chile; place on top of salt mixture.

Pour remaining salt mixture over center of fish; pat down with your hands to fully enclose body, with head and tail sticking out.

2. Roast until fish is just cooked through and crust turns hard and golden, 25 to 30 minutes for a 1½-to-2-pound fish, 30 to 35 minutes for larger. Gently break away crust with a large spoon. Transfer fish to a carving board, remove skin and separate fish from bones with a serving fork, and serve.

ACTIVE TIME: 25 MIN. SERVES: 4

| TOTAL TIME: 1 HR.

SWEET SUCCESS PAGE 98

Baklava With LemonHoney Syrup SYRUP

1 cup sugar

½ cup honey, preferably clover 2 peeled strips lemon zest (each 2 inches long), plus 2 teaspoons fresh juice 1 tablespoon light corn syrup 2 cinnamon sticks FILLING

½ cup blanched almonds ½ cup shelled pistachios 1 cup walnut halves

⅓ cup sugar 2 teaspoons ground cinnamon

½ teaspoon kosher salt 4 sticks (2 cups) unsalted butter, melted 1 pound phyllo dough, thawed 30 whole cloves

1. Syrup: In a small saucepan,

stir together sugar, honey, ¾ cup water, zest and juice, corn syrup, and cinnamon sticks. Heat over medium-high, stirring occasionally, until sugar dissolves, about 5 minutes. Increase heat to mediumhigh, bring to a boil, and cook, without stirring, until syrup thickens slightly and registers 230° on a candy thermometer. Let cool completely; discard zest and cinnamon sticks. (You should have about 1½ cups.)

generously with melted butter.

Repeat with 6 more phyllo sheets, brushing each with butter before laying down next. Spread 1 cup filling evenly over top, then top with 5 more phyllo sheets, buttering each layer. Spread 1 cup filling over top, followed by 5 more buttered phyllo sheets. Spread remaining filling over phyllo; finish with 7 buttered phyllo sheets.

4. Using a long, sharp knife, cut

lengthwise all the way through layers at 2-inch intervals. Make diagonal cuts across strips to form 2-inch diamonds, again cutting all the way through layers. Pierce each diamond with a whole clove.

5. Using your fingers, lightly

sprinkle top of pastry with cold water (to prevent curling). Bake, rotating dish once, until baklava is deep golden brown, 45 to 50 minutes. Remove from oven and recut through all lines. Pour syrup over top, saturating fully; let cool at least 4 hours before serving. Baklava can be covered with plastic wrap and stored at room temperature up to 1 week.

ACTIVE TIME: 50 MIN. | TOTAL TIME: 1 HR. 50

MIN., PLUS COOLING MAKES: ABOUT 30

Finnish Cardamom Bread (Nisu) 6 tablespoons unsalted butter, room temperature, plus more for brushing 2¼ teaspoons active dry yeast (1 envelope)

¼ cup warm water (110°) 4 cups unbleached all-purpose flour, plus more for dusting 2 teaspoons ground cardamom 1½ teaspoons kosher salt

½ cup plus 2 tablespoons granulated sugar 1 large egg, plus 1 large yolk

2. Filling: Preheat oven to 375°.

1 cup evaporated milk

In a food processor, finely grind all nuts. Add sugar, cinnamon, and salt; pulse just to combine.

Transfer to a bowl.

2 teaspoons whole milk

3. Brush a 9-by-13-inch baking

dish with butter. Trim phyllo sheets to just fit inside baking dish (each about 8½ by 12½ inches).

Lay phyllo flat on a work surface; cover with a damp kitchen towel to prevent drying out. Place a sheet in prepared dish; brush

Pearl sugar and sliced almonds, for sprinkling 1. Brush a large bowl with butter.

In a small bowl, combine yeast and water. In another bowl, whisk together flour, cardamom, and salt.

2. In the bowl of a mixer fitted with the paddle attachment, beat granulated sugar with egg on mediumhigh until pale and fluffy, 2 minutes. Reduce speed to low; add

evaporated milk and yeast mixture and beat well. Switch to breadhook attachment. Add flour mixture; mix until a shaggy dough forms. Continue to mix on mediumlow, scraping sides of bowl and removing dough from hook a few times, until soft and pliable, 8 to 10 minutes. Mix in butter, 1 tablespoon at a time, until combined.

Continue mixing until only a sheen of butter slicks bowl.

3. Transfer dough to a clean surface; knead a few times to form into a ball. Transfer to prepared large bowl; cover top with plastic wrap. (Dough can be made to this point and refrigerated up to 1 day.)

Let rise in a warm place until doubled in size, 60 to 90 minutes.

4. Preheat oven to 350°. Punch

down dough; divide into 4 equal pieces and cover with a clean towel. Remove one piece; roll into a 1-inch-thick, 18-inch-long rope.

Repeat with remaining pieces.

5. To make a 4-rope braid, lay

ropes evenly side by side, then pinch at the top to connect. Take rope farthest to the right and cross it over second rope, so it is now the second rope. Take rope farthest to the left and cross it over third rope, then take second rope and cross it over third.

Repeat pattern to create a 12-inchlong loaf. Tuck ends and sides under; transfer to a parchmentlined baking sheet and cover with a clean towel. Let rise in a warm place until not quite doubled in size, 25 to 30 minutes.

6. Whisk yolk and whole milk to combine. Brush loaf with egg wash; sprinkle with pearl sugar and almonds. Bake, rotating once, until evenly golden and a thermometer inserted in center registers between 205° and 210°, 30 to 40 minutes. Transfer to a wire rack; let cool completely before slicing. Nisu is best the same day, but can be wrapped in plastic at room temperature up to 1 day.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 3 HR.,

PLUS COOLING | SERVES: 8

Buckwheat ChocolateChip Cookies With Sea Salt 1⅓ cups unbleached allpurpose flour

⅓ cup buckwheat flour

¼ teaspoon baking soda 1 teaspoon kosher salt 10 tablespoons unsalted butter, room temperature

⅔ cup packed light-brown sugar ½ cup granulated sugar 1 large egg

½ teaspoon pure vanilla extract or paste 10 ounces semisweet chocolate chips, such as Guittard (1½ cups) Flaky sea salt, such as Jacobsen, for sprinkling 1. In a small bowl, whisk together

both flours, baking soda, and kosher salt. In the bowl of a mixer fitted with the paddle attachment, beat butter with both sugars on medium-high speed until pale and fluffy, about 4 minutes. Add egg, then vanilla; beat to combine.

Reduce speed to low; add flour mixture and beat until just combined. Fold in chocolate. Cover with plastic wrap; refrigerate at least 8 hours and up to 2 days.

2. Preheat oven to 350°. Remove dough from refrigerator and form into 1½-inch balls (each about 2 heaping tablespoons). Place on parchment-lined baking sheets, 2 inches apart. Sprinkle a few grains of flaky salt on top of each ball. Bake, rotating pans once and banging firmly against a hard surface every few minutes, until cookies are just set and lightly golden around edges, 15 to 17 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 8 HR. 40 MIN., PLUS COOLING | MAKES: 26

Pakistani Rice Pudding (Kheer) ⅔ cup jasmine rice 8 cups whole milk 8 cardamom pods, cracked 2 cups half-and-half

⅔ cup sugar ½ teaspoon rosewater Chopped pistachios and edible gold or silver leaf (optional; available at nycake.com), for garnish 1. Soak rice in cold water 30 min-

utes; drain. In a heavy-bottomed saucepan, heat milk over mediumhigh, stirring to prevent scorching,

MARTHA STEWART LIVING

109

The Workbook until small bubbles form around edges. Reduce heat to mediumlow; add cardamom and rice.

Cook, stirring often, until mixture begins to thicken, about 30 minutes. Add half-and-half; bring to a simmer.

2. Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy, 35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and gold and serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

50 MIN. | SERVES: 6 TO 8

Date Malva-Pudding Cakes CAKES

3 large Medjool dates (2½ ounces total), pitted and roughly chopped

⅔ cup heavy cream ½ cup unbleached allpurpose flour 1 teaspoon baking powder

¼ teaspoon baking soda ½ cup sugar 1 large egg Scant ½ teaspoon kosher salt

¼ teaspoons cider vinegar ½ cup whole milk FILLING

⅓ cup sugar 4 tablespoons unsalted butter, cut into pieces Vanilla ice cream, for serving

1. Cakes: Combine dates and

cream; cover and refrigerate overnight.

chocolate. Granola can be stored in an airtight container at room temperature up to 2 weeks.

4. Place 6 five-ounce ramekins

5 MIN., PLUS COOLING | MAKES: 8 CUPS

on a rimmed baking sheet; divide mixture evenly among them (a scant ⅓ cup each). Bake, rotating once, until very dark brown and set, 25 to 30 minutes.

5. Filling: Meanwhile, in a small

saucepan, bring sugar, butter, and 2 tablespoons water to a simmer.

Whisk in reserved date cream and return to a simmer. Whisk until smooth; cover to keep warm.

6. Remove cakes from oven; cut

a small slit in center of each with a paring knife. Working with one cake at a time, pour filling into slit, waiting until it is absorbed, then pouring more until cake is completely saturated. Repeat with remaining cakes. Serve immediately, topped with ice cream.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR. 5 MIN., PLUS OVERNIGHT | MAKES: 6

Olive Oil–Maple Granola With Dark Chocolate 2¾ cups old-fashioned rolled oats

¾ cup pecan halves, chopped ¾ cup roasted cashews, chopped 1 cup unsweetened flaked coconut

½ cup pepitas 6 tablespoons pure maple syrup 6 tablespoons extra-virgin olive oil

½ cup packed light-brown sugar 2 teaspoons flaky sea salt, such as Jacobsen

¾ cup dried cherries ¾ cup bittersweet chocolate chunks (2½ ounces)

2. Preheat oven to 375°. In a small

1. Preheat oven to 300°. In a large

bowl, whisk together flour, baking powder, and baking soda until thoroughly combined. Strain dates through a fine-mesh sieve, reserving cream (you should have about ½ cup). Purée dates in a mini food processor or blender, adding 1 to 2 teaspoons water if needed, until completely smooth.

heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oat mixture; mix until evenly coated.

Spread onto a parchment-lined rimmed baking sheet.

3. In the bowl of a mixer fitted with the paddle attachment, beat together sugar, egg, and salt on medium-high speed until pale and thick, 2 minutes. Add date

110

purée, then vinegar; beat well.

Add half of milk, then flour mixture, then remaining milk, beating well after each addition.

MARCH 2019

2. Bake, stirring every 15 minutes,

until granola is golden and crisp, about 45 minutes. Let cool completely. Stir in cherries and

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 1 HR.

Black-and-White Sablés 1½ cups unbleached allpurpose flour

½ cup Dutch-process cocoa powder

½ teaspoon baking soda 1½ sticks ( ¾ cup) salted butter, room temperature

½ cup packed dark-brown sugar ¼ cup granulated sugar, plus more for rolling

½ teaspoon flaky sea salt, such as Jacobsen

¼ teaspoon vanilla extract or paste 1 cup chopped white chocolate (5 ounces) 1. Whisk together flour, cocoa, and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat butter with sugars on medium-high speed until pale and fluffy, about 4 minutes. Add salt and vanilla; beat to combine. Add flour mixture; beat on low until just combined. Fold in chocolate. Divide dough in half; shape into two 1½-by-7-inch logs. Wrap each in plastic; refrigerate overnight.

2. Preheat oven to 350°. Remove

logs from refrigerator; let stand until sliceable, about 15 minutes.

Using a serrated knife, cut into ¼-inch-thick slices. (If slices crack, simply press them back together.) Roll edges in granulated sugar; transfer to parchmentlined baking sheets.

3. Bake, rotating once, until just

set around edges and dry to the touch, 14 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 55 MIN.,

PLUS CHILLING AND COOLING MAKES: ABOUT 3 DOZEN

GO BIG Sources PAGE 30: West Elm Bardot sofa, in Astor Velvet, Evergreen, $1,799, westelm.com.

Ochre Celestial Pebble sconce, $2,750;

and Wisp round table, 14", $1,690, ochre.net. The Rug Company Sam’s Stone rug, from $1,800, therugcompany .com. Pier1 Oversized Plush pillow, in Clay (similar to shown), $30, pier1.com.

World Market Chartreuse Velvet throw pillow, $10, worldmarket.com.

PAGE 32: Pottery Barn Kids Carolina small play table, $149; and play chairs, $69 each, in Simply White, potterybarn kids.com. Melissa & Doug Architectural Unit blocks, $70, melissaanddoug.com.

Goose Grease Shop dollhouse teepee and Native American dolls, $40, goose greaseshop.com. Jellycat Bashful Bunny plush toy, $32.50, saksfifthavenue.com.

Jellycat White Bunny stuffed animal, $23, crateandbarrel.com.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25kspring. The $25,000 Sweepstakes begins at 12:01 a.m.

CT on 2/1/19 and ends at 11:59 p.m. CT on 6/30/19. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited.

Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

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

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

Online entry only. Void where prohibited.

Sponsor: Meredith Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/August

by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media.

SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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Collecting

You don’t need binoculars to behold this fuzzy flock. Steiff, the 139-year-old German toy brand known for its high-end stuffed animals, offered these miniature birds as part of a more affordable pom-pom line that debuted after World War II. Though they cost only a dollar apiece at the time, the two-inch-tall creatures were top of the trinket league, each crafted by hand from fine wool.

The earliest iterations have metal legs, feet, and talons; later ones perch on plastic. Their swiveling heads, felt features, and lifelike markings—spotted here are takes on finches and a blue tit— were inventive then and make them just as arresting now. Steiff’s fervent fan base has kept them in circulation since they were discontinued in the 1970s; a quick online search will point you to sellers. Arrange a few on a vase of branches, and you’ve feathered your nest for spring.

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

112

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