Martha - April 2019

MARTHA STEWART

Spring Fun! SWEET & SIMPLE

Martha’s Secrets for Cookie Decorating

80

WAYS TO LIVE CLEANER AND GREENER

Modern Menus for Holidays and Brunches

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

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

3

4

5

6

APRIL FOOLS’ DAY

Nephew Carter’s birthday

Plant fruit trees

Clean gutters

Wash and set up garden furniture

Hike with Jude and Truman

Cardio and core

Weight training

QVC appearance (check local listings)

Weight training

Yoga

7

8

9

10

11

12

13

Add layer of compost and aged manure to vegetable garden

Bring fresh eggs to the office

Nephew Charlie’s birthday

Start tomato seeds

Attend Garden Furniture & Antiques Fair preview party at the New York Botanical Garden

Wash and store heavy sweaters

Brush horses; go for a horseback ride

Cardio and core

Weight training

QVC appearance (check local listings) Weight training

Yoga

14

15

16

17

18

19

20

Decorate for Easter

TAX DAY

Accept Golden Heart Award at HealthCorps annual gala

Nephew Kirk’s birthday

Make Easter baskets for Jude and Truman

PASSOVER BEGINS AT SUNDOWN

Bake and decorate cookies for Easter (see page 21)

Attend Edible Schoolyard NYC spring benefit, celebrating farmers and chefs and honoring Alice Waters

Attend Asphalt Green benefit dinner honoring Andy Nussbaum

Yoga

Niece Sophie’s birthday Cardio and core

Weight training

21

22

23

24

25

26

27

EASTER

EARTH DAY Sow lettuce, spinach, and Swiss-chard seeds

Make potato-feta turnovers (see page 100)

Martha’s Flowers book talk and signing with Kevin Sharkey at Telfair Museums, in Savannah, Georgia

ARBOR DAY

Celebrate with family and friends

Niece Kristina’s birthday

PASSOVER ENDS AT SUNDOWN

Weight training

Yoga

28

29

30

Go for a walk with the grandchildren, and look for nesting and migrating birds

Harvest asparagus

Attend Barnard College’s annual gala

Weight training

Yoga

“Each April, I begin harvesting the asparagus at the farm. I know it’s ready to eat when the stalks are about the thickness of a finger. Then I’ll snap them off at the base, blanch them until they’re tender, and serve them with a mustardy vinaigrette.” —Martha 4

APRIL 2019

Plant trees

For the recipe, go to marthastewart.com/ asparagusvinaigrette.

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

APRIL 2019

Contents 82 SPRING LOADED

Three stylish West Coast women cook up an Easter brunch bursting with color and flavor.

88 CALL TO

THE WILD

Learn how a gardening guru and former Living editor turned her landscape into a paradise for almost 70 (and counting) species of birds.

94 MORNING STARS

Wake up a winner every day of the week with our goodas-gold renditions of classic breakfast baked goods.

LENNART WEIBULL (EGGS); YUKI SUGIUR A (MONKEY BREAD)

102 HOW TO CLEAN— AND GREEN— UP YOUR LIFE

Easy, sustainable ways to improve the way you live.

76

Like Fine China When Easter eggs borrow the exquisite details of iconic patterns, the results are stunning. (You’d never guess they’re super-easy, too.)

MARTHA STEWART LIVING

9

Hop to It! Five ways to elevate your Easter

1 FROM MARTHA Bake her Easter cookies, then master her slam-dunk decorating techniques. page 21

2 GOOD THINGS Get ideas for eco-friendly basket fillers, sparkly sweets, and haute leftover-ham recipes. page 27

3 LIKE FINE CHINA Try these easy and elegant egg-decorating ideas, inspired by classic patterns. page 76

4 SPRING LOADED Welcome friends and family with a modern brunch menu. page 82

5 THE WORKBOOK Find recipes and how-tos for all our Easter creations. page 108

EASTER TIPS Look for our eggs and extra holiday ideas from the editors throughout the issue.

Sponsored by Heinz Real Mayonnaise

10

APRIL 2019

APRIL 2019

Contents

28 Sweeter by the Dozen 21 Our founder dresses her Easter cookies in their sunny Sunday best.

GOOD THINGS

35

EVERYDAY FOOD

27 Fresh ideas to elevate the everyday.

What’s for Dinner?

Pastas Primavera 62 To enjoy noodles anew, get thee to the greenmarket.

Sip & Repeat: A New Leaf 64 Green-tea basics, plus our favorite brews.

Perfecting: The Fluff & Fold 66 Whisk up a diner omelet in three swift steps.

GOOD LIVING The Well-Kept Home: Staying Power 35 Wise ways to keep your favorite furniture (and rugs, and artwork) like new.

Tastemaker: California Dreamer 40 A top garden designer’s easygoing essentials.

42

12

APRIL 2019

Beauty: Natural Wonders 42 Botanical skincare ingredients that really work.

Change Makers: Green Genius 50 Nine dreamcome-true inventions that help the planet.

Recipe Revamp: Gefilte Fresh 70 A light, zesty take on the traditional Passover dish.

Health & Wellness: Worth a Listen 52 Did you hear that hearing loss can often be prevented? Start with this simple plan.

Sweets: Going All In 72 In this kosher treat, a coconut macaroon meets a rich chocolate cookie.

Ask Martha 56 All your pressing questions answered.

Departments

Martha’s Month 4 Editor’s Letter 14 Out & About 16 The Workbook 108

Counter Intelligence: You, Improved 46 The latest products for radiant, born-with-it beauty.

Recipe Index 108 Collecting 118

| ON THE COVER |

Martha’s Easter cookies are (almost) too cute to eat.

To learn how to make them, go to page 21.

Photograph by Marcus Nilsson.

GIEVES ANDERSON (SUGAR EGGS); TESSA NEUSTADT (FURNITURE); PETER ARDITO (TONER); CHRIS SIMPSON (GEFILTE FISH)

FROM MARTHA

70

EDITOR’S LETTER

| LIVING IN MY LIFE |

1

Spring to Life

The brilliant ecoinventions in Change Makers, and the easy tips in “How to Clean— and Green—Up Your Life,” are empowering.

Pages 50, 102.

ONE OF THE MANY THINGS I love about this season is that

it seems to arrive overnight. All the patience of the winter months finally pays off when I turn a corner in my neighborhood and suddenly see trees awash in budding leaves—and, a week later, flooded with fluttery blooms. Similarly, it never ceases to amaze me when a new restaurant pops up out of nowhere: Just last night, I was stopped in my tracks walking home from work when I saw a storefront that had been dark and empty for months now illuminated, and its door swung wide open for business.

The reality is, neither of these events is ever really sudden. So many little things are happening beneath the surface—and behind those paper-covered windows. But once enough of those act ions occur, they culminate in change, and life springs forward anew.

I think of this issue a bit like that: It’s brimming with ways to elevate your April and celebrate spring, but it’s also packed with so many smart and simple ideas to help you live cleaner, greener, healthier, and happier. Act on just a few of them and you’ll feel inspired; try a couple more, and suddenly you might just see real change for the better.

2

I love everything about this Easter menu—it’s a fresh twist on tradition, full of palatepleasing flavors.

Page 82.

3

What’s for dinner at our home in April?

Probably one of these vibrant pastas.

The real question: Which one? Page 62.

4

A natural approach to beauty and skin care is a welcome thing.

This piece shares the science behind the botanicals that really work. Page 42.

5

“Like Fine China” shares some of our most exquisite eggdecorating ideas yet.

The secret here: Temp tattoos! Page 76.

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

EXTRA! EXTRA! Look for these icons throughout the issue for even more ideas.

14

APRIL 2019

PERRY HAGOPIAN (PORTR AIT); YASU + JUNKO (EARTH); THE INGALLS (CARROTS); CHRIS SIMPSON (PASTA); PETER ARDITO (BEAUT Y PRODUCT); LENNART WEIBULL (EGGS)

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

Double Milk

Double Dark

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Make it a double.

Available in Double Milk and Double Dark Chocolate.

Save Something for Yourself ª

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Out & About

WHERE TO GO, WHAT TO SEE, AND UPLIFTING WAYS TO ENJOY THE SEASON

| ON THE ROAD |

| WHY NOT? |

PETAL PARADE

Nurture Nature Behold something breathtaking and help save the planet on an active eco-excursion.

WASHINGTON, D.C. At this year’s event, which marks the 107th anniversary of Tokyo gifting our capital more than a thousand Yoshino trees, you can picnic in a grove of the blooms.

March 20 to April 14, nationalcherry blossomfestival.org.

SAN FRANCISCO Head to the Northern California Cherry Blossom Festival and take a workshop on ikebana flowerarranging, or watch taiko drums and martial-arts performances.

April 13 to 21, sfcherryblossom.org.

NASHVILLE, TENNESSEE In 2018, the city met its 10-year goal of planting 1,000 trees downtown and in the suburbs. The fest kicks off with a two-and-a-half-mile walk to take them in.

April 13, nashvillecherryblossom festival.org.

Huntington Beach, California Without intervention, trash in Huntington Harbour drifts right into the ocean. The Surfrider Foundation intercepts it on scenic kayak trips that double as cleanup missions. hsbsurfrider.org

Colorado Kid-friendly trips with Volunteer for Outdoor Colorado take groups hiking on backcountry trails and camping beneath the stars, between gardeningand-planting sessions in national forests. voc.org

| ON OUR BOOKSHELF |

The photos in Kengo Kuma: Portland Japanese Garden (Rizzoli Electa) capture 12 famously lush acres in Oregon that look as if they’ve been airlifted from just outside Kyoto. Multimedia maker Leanne Shapton’s Guestbook: Ghost Stories (Riverhead) lays out a mesmerizing pastiche of found photos, original art, and dinnerparty anecdotes that answer the question “What haunts us?” with evidence so chilling, you’ll keep flipping through the fear. If you can’t get to the brioche-filled case at L.A.’s hottest pastry hub, grab Baking at République (Lorena Jones Books), filled with cofounder Margarita Manzke’s inventive spin-offs of French classics. Life with kids comes with décor challenges; Elements of Family Style (Touchstone) shares designer and new mom Erin Gates’s solutions, like chic Lego storage and sectionals that’ll outlast 300 Lion King viewings.

16

APRIL 2019

Maui, Hawaii Help clear invasive plant species and get a close-up of Hawaiian history: The Pacific Whale Foundation puts volunteers in stunning natural areas that are otherwise closed to the public, like a decades-old archaeological site in the Honokowai Valley. pacificwhale.org

ANTONIO M. ROSARIO, COURTESY OF BROOKLYN BOTANIC GARDEN (TREE); COURTESY OF PUBLISHERS (BOOKS)

When cherry trees explode into flush but fleeting blossoms, it’s time to get out and see them. A double allée of the ‘Kanzan’ variety and 40 other cultivars captivate crowds at the Brooklyn Botanic Garden’s Sakura Matsuri, or cherryblossom festival (right). Live music and dance honor the trees’ Japanese heritage.

Here are three more places to spot them.

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BY EXPERTS. With unmatched experience and insider knowledge, we are the Alaska experts. No other cruise line gives you more options to see Glacier Bay. Plus, only we give you the premier Denali National Park adventure at our own McKinley Chalet Resort combined with access to the majestic Yukon Territory. It’s clear, there’s no better way to see Alaska than with Holland America Line.

Call your Travel Advisor or 1-877-SAIL HAL, or visit hollandamerica.com

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung

HOWEVER YOU SLEEP, YOU’RE PROTECTED.

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Claire Sullivan Editorial Assistant Erica Sloan 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 Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Design Production Manager Judy Glasser Art/Photo Assistant Madeline Warshaw ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia CONTRIBUTORS Eleni N. Gage, Melañio Gomez, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

SVP, PUBLISHER CHRISTINE GUILFOYLE ADVERTISING SALES

PRODUCTION, CIRCULATION & FINANCE

NEW YORK Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Deborah Maresca, Taylor Theiss Sales Assistant Heather Molzon

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 General Manager, Digital Angelique Jurgill

MIDWEST Integrated Sales Directors Brad Moore, Meaka Werner Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart

MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther

DIRECT MEDIA Business Development Manager Carolyn Gorajek

Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber

Executive Assistant Jill O’Toole

INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

VP, GROUP PUBLISHER Daren Mazzucca

*vs. Always Ultra Thin Regular with wings © Procter & Gamble, 2018

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 VICE PRESIDENTS Consumer Revenue Andy Wilson Corporate Sales Brian Kightlinger Direct Media Patti Follo Research Solutions Britta Cleveland Strategic Sourcing, Newsstand, Production Chuck Howell Digital Sales Marla Newman Product & Technology Justin Law VICE PRESIDENTS Finance Chris Susil Business Planning and Analysis Rob Silverstone Consumer Marketing Steve Crowe Brand Licensing Steve Grune

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 Chief Strategy Officer Catherine Levene Executive Chairman Stephen M. Lacy Vice Chairman Mell Meredith Frazier

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Walnut Quinoa Bowl

California Walnuts

FOR THE BEST SIMPLE LUNCHES EVER From hearty to healthy, delicious California Walnuts add flavor, texture and heart-healthy* goodness to everything you serve.

For these recipes and more, visit Walnuts.org Per one ounce serving. California walnuts are Heart-Check certified.

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*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating

1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Zucchini Walnut Salad

Walnut Tuna Sandwich

Walnut, Corn and Black Bean Salad

From MARTHA TEACH AND INSPIRE

Martha created a quick new method to embellish these goodies: Dip, drip, decorate, and dry.

Sweeter by the Dozen Martha loves to celebrate Easter, and has hosted an annual egg hunt since her Turkey Hill days. Over the years, she’s added an elegant brunch and a parade of charming sugar cookies to the mix. Here, she shares her foolproof recipe for them, and a decorating technique that saves time and piping bags. The results are a delicious surprise for her dearest peeps.

PHOTOGRAPHS BY MARCUS NILSSON

MARTHA STEWART LIVING

21

E

VERY EASTER, I HOST an egg hunt at my farm.

SUPER NATURALS When I was creating the palette for my cookies, I knew just where to look: my chickens’ eggs. Use the formulas below for every 1 cup of royal icing.

BLUE: 1½ drops Royal Blue + ½ drop Leaf Green + 1 drop Ivory BROWN: 3 drops Buckeye Brown + 1 drop Golden Yellow GREEN: 1 drop Leaf Green + 1 drop Avocado + 1 drop Ivory BEIGE: 2 drops Copper (not metallic) GOLDEN YELLOW (not shown): 2 drops Golden Yellow

All gel-paste colors listed are from AmeriColor, except Buckeye Brown and Golden Yellow, which are from Chefmaster. Each is available at nycake.com, as are various Easter–themed cookie cutters.

TINTING TRICKS 1. For a more accurate “drop” of gel-paste color, dip the tip of a toothpick into the bottle and stir it into the icing.

2. If you put in too much color, dilute it by stirring in more plain royal icing, or adding Chefmaster liquidwhitener gel paste, one small squeeze at a time.

Want to see this year’s Easter cookies? Follow Martha at @marthastewart48 and @marthastewart.

22

APRIL 2019

MAKEUP BY DAISY TOYE; HAIR BY MEGAN O’CONNOR

I have been doing this for five decades, if you can believe it. The tradition st arted at Turkey Hill, my former home in West port, Connect icut, once my daughter, Alexis, was old enough to search for hidden eggs in the gardens surrounding our old farmhouse. Later, we held it for my nieces and nephews, and then for the young children of my neighbors and colleagues. The celebration was reinvigorated when my grandchildren, Jude and Truman, were born eight and seven years ago, resp ect ively; we now host a large buffet brunch as well. Last year, we dyed 288 eggs, or 24 dozen, to hide outside. And for two nights, I rolled, cut, baked, and decorated scores of Easter-themed sugar cookies for the party.

Over time, I’ve developed a foolproof recipe: The dough rolls out evenly and holds its shape without bubbling during baking. (I think the cookies act ually taste better a few days later, so I always stash a few away to savor after the holiday.)

I used to joke that it pained me to watch them being devoured in less than 30 seconds when each one had taken 10 minutes or more to decorate; I was determined to figure out a more st reamlined technique that looked inviting but took only a fract ion of that time.

My new method is to dip each cookie in royal icing flavored with a bit of fresh lemon juice, let the excess drip off, and embellish with polka dots and other simple patterns— that’s it! Last year, not a single cookie remained after the party. I can’t wait to whip up a new batch.

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 BROUGHT TO YOU BY HEINZ REAL MAYONNAISE

Build Your Better Easter Brunch It’s a Spring awakening! Start your season with this delicious dip. This recipe boasts all the beauty of a creamy dip with the help of Heinz Real Mayonnaise.

This recipe is inspired by one of our favorite ideas from the kitchens of Martha Stewart Living

CREAMY CRUDITÉ DIP 2 2 1 3 3 2 2 1 1

anchovy fillets tablespoons whole milk cup Heinz Real Mayonnaise tablespoons finely chopped fresh flat-leaf parsley tablespoons finely chopped fresh chives tablespoons finely chopped fresh chervil teaspoons finely chopped fresh tarragon tablespoon finely chopped scallion tablespoon tarragon vinegar Coarse salt and freshly ground pepper

1. Soak anchovies in milk for 15 minutes.

Drain; discard milk. Rinse anchovies.

2. Puree anchovies in a blender, fold remaining ingredients by hand until smooth and pale green. Add 1 to 2 tablespoons water, if needed.

Season with salt and pepper.

make bake

MAYO create

A-TISKET A-TASKET A PINK AND GREEN EASTER BASKET Add color to your Easter table with fresh flowers

FROM MARTHA

DIY DESIGNS

Martha’s Easter Sugar Cookies For richer flavor, refrigerate the dough for at least one day and up to five. Store decorated cookies in an airtight container at room temperature for up to two weeks.

Note that raw eggs (used in the icing) should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.

COOKIES 4 cups unbleached all-purpose �lour, plus more for dusting

½ teaspoon kosher salt ½ teaspoon baking powder

1

1

1

2

2

2

2 sticks (1 cup) unsalted butter, room temperature 2 cups granulated sugar 1 teaspoon pure vanilla extract 2 large eggs, room temperature 2 tablespoons cognac or brandy ROYAL ICING 4 cups confectioners’ sugar (1 pound), sifted, plus more if needed 2 large egg whites 2 to 4 teaspoons fresh lemon juice Gel-paste colors, for decorating

1. Cookies: In a medium bowl, whisk together

flour, salt, and baking powder. In the bowl of a mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla on medium-high sp eed until light and fluffy.

Beat in eggs and cognac until well combined.

Add flour mixture; beat on low until just combined. On a lightly floured surface, divide dough evenly and shape into 2 disks; wrap each in plastic. Refrigerate until firm, at least 45 minutes and up to 5 days.

2. Preheat oven to 350˚. Line baking sheets with parchment. On a lightly floured surface, roll out dough ¼ inch thick. Refrigerate until very firm, about 30 minutes, or freeze 10 minutes. Stamp out shapes. Transfer cutouts to prepared sheets, about 1 inch apart. Reroll scraps; stamp out more shapes and transfer to sheets. Refrigerate until firm, about 30 minutes, or freeze 10 minutes. Bake until set and golden around edges, 15 to 20 minutes. Transfer sheets to wire racks; let cool completely.

3. Royal Icing: In a bowl, whisk together con-

fect ioners’ sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confect ioners’ sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.

ACTIVE TIME:

1 HR. 20 MIN. | TOTAL TIME : 2 HR. 45 MIN., PLUS COOLING AND SETTING | MAKES: 20 TO 30

24

APRIL 2019

Polka Dots

Chevrons

Tie-Dye

1. Holding cookie by its edge, dip top side into icing so entire side is covered.

Tilt cookie to allow any excess icing to drip back into bowl.

1. Holding cookie by its edge, dip top side into icing so entire side is covered. Tilt cookie to allow any excess icing to drip back into bowl. While icing is still wet, squeeze thin horizontal lines in another icing color, approximately ½ inch apart.

1. Pour equal amounts of three different icing colors (such as white, light blue, and yellow) into a shallow bowl.

2. For raised dots: Let icing dry completely, then squeeze on dots. They’ll be embossed when dry, providing a three-dimensional effect. For �lat dots: While icing is still wet, squeeze dots on in a different color in a variety of sizes. They’ll expand slightly as the icing dries.

2. While lines are still wet, drag a toothpick or skewer through icing vertically in approximately ½ -inch increments to create a zigzag pattern. Let dry completely.

2. Stir gently with a skewer until colors are just slightly swirled together, but are not bleeding into one another. Dip cookies one at a time. Tilt each cookie to allow any excess icing to drip back into bowl.

Transfer to a wire rack; let dry completely.

SECRETS TO SUCCESS 1 | Chill the dough twice—once after rolling it out and again after punching out the shapes—to ensure that the cookies will keep their sharp edges and have smooth, flat surfaces for dipping and decorating.

2 | For easy dipping, pour the icing into a low, flat vessel, like a pie plate or a wide food-storage container.

3 | If you aren’t using the icing right away, lay plastic wrap directly on its surface to prevent a crust from forming. When ready, stir until smooth again.

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 BROUGHT TO YOU BY HEINZ REAL MAYONNAISE

Easter On A Sweet Note Heinz Real Mayonnaise replaces butter or oil in these otherwise traditional cupcakes, yielding a richly flavored yet moist-in-texture cake with a smooth, truly creamy frosting.

This recipe is inspired by one of our favorite ideas from the kitchens of Martha Stewart Living

EXTRA CREAMY CUPCAKES Yields 18 cupcakes

Cupcakes 1½ 2 /3 1¼ 1½ ¼ 2 1 1 ¾

cups unbleached all-purpose flour cup unsweetened Dutch-process cocoa powder cups granulated sugar teaspoons baking powder teaspoon kosher salt large eggs cup hot strong-brewed coffee teaspoon pure vanilla extract cup Heinz Real Mayonnaise

Vanilla Mayo Frosting ½ cup Heinz Real Mayonnaise 1¾ cups confectioner’s sugar ½ teaspoon pure vanilla extract 1.Cupcakes: Preheat oven to 350 degrees. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt. Whisk in eggs, coffee, vanilla, and Heinz Real Mayonnaise until smooth.

2. Divide batter among muffin cups fitted with paper liners (about three-quarters full). Bake until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.

3. Frosting: Whisk Heinz Real Mayonnaise, sugar, and vanilla in a bowl until smooth; tint as desired.

Tinting instructions: Pastel blue: 1 to 2 drop(s) of sky blue gel paste Pastel pink: 1 to 2 drop(s) of soft pink gel paste Pastel green: 1 drop each of sky blue and sunflower yellow gel paste

make bake

MAYO create FOLLOW YOUR HUE When decorating Easter eggs, any spring color is possible with a few drops of the right dye and an eye on the time.

For light pastel colors leave hard-boiled eggs in the dye for 5 minutes or less. For a darker hue, leave eggs in for 10 minutes or longer.

©

©

The best holiday for chocolate.

®/TM trademarks © Mars, Incorporated 2017.

Depending on who you ask.

ILLUSTR ATION BY BROWN BIRD DESIGN; LONGHORN IMPORTS ROUND NATUR AL-WILLOW BASKET, 10", LONGHORNIMPORTS.COM; OF THE EARTH EARTH SILK HAND-DYED RIBBON, 2.5", IN #061, CUSTOMPAPER.COM

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

HOW TO GROW IT 1. Buy seeds at a health-food or garden store. Soak for 6 to 12 hours.

2. Set them atop ½ to 1 inch of moist soil in a tray; set it inside your basket. Cover and keep out of the light. Spray daily with water. When grass is 1 to 2 inches tall, uncover and move to indirect sunlight.

3. Continue spraying daily. The seeds should germinate in about 2 days, and grow to 6 inches in a week and a half.

THE DETAILS: Foam ducklings, $6 for 20, B&J Florist Supply Company, 212-564-6086.

ECO TIP For an alternative basket �illing that you can recycle, cut inexpensive colored or natural kraft paper into thin ribbons with shredding scissors.

| CELEBRATE |

THIS GRASS IS GREENER When Easter rolls around, nestle goodies in the real stuff. Wheatgrass springs up quick as a bunny in just 10 days, and is sweeter and definitely more eco than artificial fillers. If you don’t want to SIY (sprout it yourself), simply buy a flat and trim it to fit your container. When the big-eared guy hops into town, you can put all your eggs—or a flock of downy ducklings—in one earth-friendly basket.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY GIEVES ANDERSON

MARTHA STEWART LIVING

27

| INSTANT UPGRADE |

Breaking News Matzo doesn’t have to be bland! To turn a leftover supply of the seder essential into a zesty snack with an addictive crunch, sprinkle it with spices, bake it, and snap it into bite-size bits.

SAVORY MATZO CRACKERS Preheat oven to 350°. Lightly brush 1 matzo cracker with beaten egg white, then sprinkle with 1 teaspoon za’atar or harissa seasoning (we like McCormick’s), or ½ teaspoon each dried dill and celery seed. Season with flaky sea salt. Bake until fragrant and dry, about 10 minutes. Let cool; break into pieces and serve.

| MAKE + GIVE |

Sugarcoat It Behold the world’s prettiest and most grown-up candy eggs. They shimmer like rare jewels on the outside, and hold delicious surprises within: The sparkly marzipan shell gives way to a dark chocolate–st uffed dried Turkish apricot, which means every bite is divine. (See page 108 for the no-cook recipe.) Set a few at each place for Easter supper, or wrap a handful as a hostess gift. Whatever you do, be sure to keep a st ash for yourself.

THE DETAILS: Odense marzipan almond-candy dough, $5.75 for 7 oz.; and TruColor natural pastel sanding sugars, $23 for six 3.5-oz. bottles, amazon.com.

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APRIL 2019

VISIBLY DE-PUFF BAGS FOR YOUNGER-LOOKING EYES A NOURISHING EYE GEL WITH MANUKA HONEY EXTRACT

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BECAUSE YOU’RE WORTH IT.TM ©2019 L’Oréal USA, Inc.

GOOD THINGS

| DIY STYLE |

Fairy Cool

Snacks That Sustain Roasted almonds rank high on healthy-eating lists.

But these are as good for the people who make them as they are for you.

This native variety is grown, harvested, and packaged by a company that employs and empowers local women in Afghanistan, where there’s plenty of the water the nuts need to flourish.

Best of all, adds Living assistant food editor Lindsay Strand, they have the “purest, deepest flavor.” Say no more.

THE DETAILS: Ziba Foods Shakhurbai almonds, $11 for 5.3 oz., zibafoods.com.

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APRIL 2019

THE DETAILS: Vintage handmade fabric flowers, from $3 each, blumchen.com.

1

2

ARRANGE FLOWERS

ATTACH TO PINS

Lay out blossoms, and place a bobby pin with each. Warm up your glue gun.

Dab hot glue on the end of each pin, right where it curves, and adhere the bloom. Let dry completely before wearing.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

| PROVISIONS |

A �loral crown has the fantastical power to make its wearer feel like a wood nymph—so it’s no wonder that boho bridesmaids, festival hoppers, and little girls everywhere adore them. To fashion one that’s enchanting enough for your sugarplum, all you need is some vintage fabric �lowers (our source has a wide, naturalistic selection), bobby pins, and a hot-glue gun.

Twist back her hair and secure it with a few of these charmed accessories, and watch her take flight.

| TEST-KITCHEN TIP |

Super Soaker When you develop recipes for a living, you dirty a lot of pots, pans, and plates. That’s why we employ an ageold trick in our kitchen to keep money from pouring down the drain: Squirt a little dish soap into a plastic pint container of water, then dip a brush in it repeatedly, rather than constantly adding more on each item.

Ka-ching: You’ll get the whole sinkful squeakyclean with far fewer suds.

NEAT NOOK No cat? Mount a basket where you need on-thespot storage: cozy throws next to the sofa, stuffed animals by a kid’s bed, rolled towels in the guest bath.

| PETS |

The High Life This aerial perch doesn’t just get your cat’s bed up off the floor; it encourages her to leap, scratch, and survey the living room (i.e., her kingdom) like her inner Simba. Use extra-large washers when screwing a sturdy basket into the wall—it will help distribute her weight and limit wear and tear on the fibers—and then add a snug blanket. She just may deign to thank you.

THE DETAILS: Room & Board Bangla storage basket, 16", in Natural, $70, roomandboard.com.

The Rivet Gallery stainless steel fender washers, ¼" by 1", $6 for 25, amazon.com. West Elm waffle-weave throw, in Rosette, $39, westelm.com. IKEA Lisabo coffee table, $99, ikea.com.

MARTHA STEWART LIVING

31

GOOD THINGS

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| RECIPE REMIX |

Hog the Spotlight The honey-glazed ingenue of Easter brunch can extend its career gracefully by playing character roles in a cheesy flatbread, rich chowder, melty sandwich, and speedy st ir-fry.

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APRIL 2019

2

ALSATIAN FLATBREAD

HAM CHOWDER

Preheat oven to 425°, with a baking sheet on rack in lower third.

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium. Add 1½ cups sliced onion and a pinch of kosher salt.

Cook, stirring often, until onion is caramelized, 18 minutes.

Spread ¼ cup ricotta onto a store-bought 6-by-12-inch flatbread.

Sprinkle evenly with ½ cup shredded fontina. Top with onion and ⅓ cup thinly sliced ham. Bake on heated sheet until cheese has melted, 10 minutes; switch oven to broil and cook until cheese is bubbly, 2 to 3 minutes more. Let cool slightly; garnish with flat-leaf parsley, slice, and serve.

Melt 2 tablespoons unsalted butter in a pot over medium-high.

Add 4 cups thinly sliced leeks (white and light-green parts only, well washed); season with kosher salt and freshly ground pepper. Cook, stirring occasionally, until tender, 5 minutes.

Add 2 cups each lowsodium chicken broth and water, 2½ cups chopped red potatoes, and ¾ cup chopped celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add 1 cup shredded ham and 1½ cups baby spinach; cook 1 minute. Stir in ⅓ cup heavy cream.

Season to taste, garnish with celery leaves, and serve.

3

4

Preheat oven to 375°.

Cut a pocket into a croissant. Spread 1 teaspoon each mayonnaise and Dijon mustard into pocket.

Stuff with a few slices of ham, a slice of Swiss cheese, and 1 tablespoon grated Gruyère; place on a baking sheet. Bake until cheese melts, 10 to 12 minutes; serve.

Heat a large cast-iron skillet over high 3 minutes; add 2 tablespoons vegetable oil.

Add 1 tablespoon each minced garlic and fresh ginger, and ¼ cup sliced scallion whites.

Cook, stirring, 30 seconds. Stir in 1 cup each chopped ham and trimmed and halved snow peas; cook 1 minute. Add 3 cups cooked and cooled jasmine rice; stir to combine, then push rice to side of skillet. Add 2 beaten large eggs to empty side; let stand 30 seconds, then stir into rice. Stir in 2 tablespoons reducedsodium soy sauce.

Garnish with sliced scallion greens; serve.

TWICEBAKED CROISSANT

EASTER TIP For leftover eggs, think salad, deviled hors d’oeuvres, and beyond.

Chop them up and sprinkle over creamy pasta, Caesar salad (skip the raw eggs in the dressing), or a creamcheese-and-lox bagel.

Sponsored by Heinz Real Mayonnaise

HAM AND SNOW-PEA FRIED RICE

A little bread.

A little cheese.

A lot of Wow.

RAY PLAYS “Where there is light, there is light damage”—that’s the motto of former Smithsonian senior furniture conservator Don Williams.

Minimize ultraviolet exposure, which degrades everything from upholstery to art.

If your windows don’t have a protective coating, draw the shades when you’re away, or consider adding a self-adhesive UV-blocking film on the windows (we like Buy Decorative film; $30 for a 2'-by-12' roll, homedepot.com).

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

STAYING POWER You want the furniture you love—and spent good money on—to go the distance.

These smart strategies will ensure that your MVPs (most-valued pieces) look and feel beautiful for a lifetime.

TEXT BY JENNIFER BERNO DECLEENE

PHOTOGRAPH BY TESSA NEUSTADT

MARTHA STEWART LIVING

35

GOOD LIVING HOME

2. Leather THREATS “Dust is the enemy,” says Daryl Calfee, vice president of marketing for luxury leather company Moore & Giles. Heat and sun are harmful too, but it’s this lesser-known culprit that absorbs moisture and causes the material to dry out and crack.

SHINE ON To get built-up tarnish and grime off metal pulls, remove and scrub them with a softbristle brush and a 50-50 mix of acetone and alcohol. Let dry, buff with a soft cloth, and reattach.

1. Wood

RESETS Two words: climate control. Keep your home’s temperature and relative humidity stable: ideally 65 degrees and 40 to 50 percent, respectively. Monitor them with a combo

thermometer-hygrometer from the hardware store, and if necessary where you live, run a dehumidi�ier in the summer and a humidi�ier in the winter to get the balance right. Then consider what you’re storing, and redistribute it well. (Nope, all your hefty photo albums should not live in one drawer.) If you like to set your night serums on a bureau top, have glass cut to �it it, or add a tray or box. As for cleaning, all wood needs is weekly dusting with a clean, lint-free white cotton cloth. Remove any grime or stains you �ind with a mix of water and mild dish soap, or use a gentle cleaner that won’t leave a residue; Martha’s favorite is Pourny’s Furniture Tonic ($21, christophepourny.com).

Once a year, protect with a fresh coat of furniture paste wax, like Butcher’s.

THE DETAILS: Ethan Allen Elliott mahogany double dresser, $2,939, ethanallen.com.

6. Upholstery THREATS Fabric-covered furniture takes a beating all day, every day from humans and pets repeatedly sitting and sprawling on it—and, of course, that sun.

RESETS Choose hardworking indoor-outdoor fabric (left) when buying or re-covering pieces that invite wear and tear, like the movie-watching sofa.

For items covered in less sturdy fabrics, close the curtains to curb fading, and protect the cushions your pets love to curl up on with a blanket. Vacuum weekly—i.e., every time you do the �loor—to pull the dust out; take off the cushions and use the wand attachment to get into crevices.

THE DETAILS: Sien + Co. Maya Collection Sunbrella fabric swatches, in (from top) Onda Terracotta, Pilar Surf, Cinta Sea, Cesta Coal, and Cinta Linen, $175 for 2 yd., sienandco.com. Mitchell Gold + Bob Williams Sloane chair, in Vivid Blush, $1,750, mgbwhome.com.

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APRIL 2019

HEALTH TIP Dusting does the body good (and not just because of the light cardio). That gray layer often contains pet hair and dander, mold and pollen spores, and dust mites— all common allergens.

PETER ARDITO (FABRIC SWATCHES); COURTESY OF MANUFACTURERS (OTHERS)

THREATS Direct sunlight and shifting humidity are a recipe for sticky drawers and splintered veneers. “The sun is a very focused source of heat,” says Brooklyn antique-furniture restorer and custom �inisher Christophe Pourny. “It dries up the joinery, creates cracks, and bleaches the color.” Going from dry to damp and back again also causes joinery to loosen or tighten, warp, and, in extreme cases, grow mold. Then there’s the human factor: Overloading a drawer or shelf will stress the slides and supports, and make the wood sag; letting spills (or drink rings) set erodes the �inish. Even moving a piece improperly can leave nicks and splits—lift it all at once, rather than pushing or dragging.

RESETS Dust weekly with a clean, dry cloth, and every three to six months, treat oft-used items (like a coveted club chair) with a commercial leather cleaner, such as Leather Master (from $14, amazon .com). Place pieces at least two feet from heat sources, like vents and windows, and be mindful not to set magazines or newspapers on the cushions—ink can transfer, and getting it out is a job for a pro.

Otherwise, blot spills immediately with a lint-free white cotton cloth (do not rub), then use a mix of three parts water to one part mild dish soap to wipe it away, and air-dry.

Try not to stress about scratches; over time, natural waxes and oils will camou�lage them. Cared for properly, “leather wears in, not out,” says Calfee.

3. Art THREATS The usual gremlins—heat, sun, and humidity—wreak havoc on both frames and what’s displayed inside. Active kids and errant elbows can also jostle them. “Humans are the greatest single source of damage to art,” Williams writes in Saving Stuff (Simon & Schuster, 2005).

RESETS Consistent humidity is key to preserving contents and preventing delicate frame materials, such as gilding, from �laking or cracking. Also, think “location, location, location,” Williams advises.

Never hang art directly in line with air vents (which can blow dirt, even when �iltered), on a wall that receives direct sun, or near a heat source, be it a radiator or a sconce. If you can feel the warmth of a lightbulb on a beloved print or photograph, it’s too close. For added protection, ask about UV-blocking glazing when you get something special framed.

THE DETAILS: Ancient Medicine 15, by Brian Merriam, framed from $310, tappancollective.com.

4. Lampshades THREATS Whether made out of paper or fabrics like linen and silk, they’re world-class dust collectors, says Jamie Plunkett, owner of the Lampshader, in Glenview, Illinois.

Years of heat from a bulb that’s mere inches away bake on that grime. Now you know where those maddening yellow “water” marks come from.

FIBER 411 When choosing a material, keep in mind that wool wears best, says Edmond Hagopian.

For high-activity areas, consider indoor-outdoor styles made of stain-resistant, durable polypropylene. Beware of viscose, which looks great but stains easily.

RESETS Once a week, wipe them with a lint-free cotton cloth; use a lint roller for fabric. If dust remains, gently vacuum with the brush attachment or swipe with a clean, dry paintbrush (ideal for pleated shades). To prevent yellowing, switch to LED bulbs with a color temperature of 2,700 Kelvin. They match the warm, amber light of an incandescent bulb but run cooler.

THE DETAILS: Bunny Williams Marbleized lamp, in Black, $800, bunnywilliamshome.com.

5. Area Rugs THREATS Tracked-in dirt and moisture and constant traf�ic are just the start. “We repair a lot of rugs damaged by hungry vacuums— and hungry pets,” says Detroit Rug Restoration president and cofounder Edmond Hagopian.

RESETS Place a ⅜ -inch rubber-backed pad underneath for protective cushioning, and try to keep shoes, plants, and food off. When accidents happen, blot what you can with a clean rag, and blot again with another rag and a little club soda. Then dilute a tablespoon of mild dish soap in a cup of warm water and apply it with a fresh rag or a toothbrush. Try not to rub, but if you have to, work gently and only in the direction of the nap. “I �ind that

does the trick for most spills,” says Hagopian.

For red wine, blot away as much as you can, then sprinkle with salt to draw out more liquid.

Maintenance is straightforward: Vacuum weekly on a high setting, removing the vacuum’s beater bar if you can, since it can cause any twisted yarns to get pulled up and damaged.

For smaller rugs: “Take them outside and hit them from the back with a tennis racket—you’ll get a ton of dust out,” says Hagopian. Once a year, rotate carpets 180 degrees to even out the wear.

THE DETAILS: Ri�le Paper Co. x Loloi Nairi rug, in Natural/Beige, from $190 for 2'4" by 7'6", loloi.com.

WIN $25K To get help updating your home, visit marthastewart.com/Style25K and enter to win $25,000.

For details, see page 116.

MARTHA STEWART LIVING

37

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GOOD LIVING TASTEMAKER

California Dreamer Judy Kameon

4

Founder, Elysian Landscapes Los Angeles

As a kid in Santa Monica in the ’70s, this garden designer practically lived outdoors—jumping in her pool, playing Ping-Pong in the sun, and watching her dad flip burgers on the grill. (Yes, it’s the stuff of dreamy Super 8 films.)

That laid-back Cali vibe fuels Kameon’s bold, joyful work today, and has attracted clients like Sofia Coppola and hotelier Sean MacPherson. She has mixed majest ic olive trees with nearly neon bougainvillea at the Parker Palm Springs hotel, and planted a haven of sculptural cacti and agaves in front of Isabel Marant’s Melrose Place store. That feeling permeates her personal style, too.

“I love pattern and color, and I’m not afraid to put two or three things together that may not be obvious to others,” says Kameon, who’ll throw a Dosa dress over wide-leg pants and add a floral scarf. The outfit takes her from office to job site and home again, where she has dinner with her husband and son under a stately pepper tree—and gets right back to her roots: “I’m always trying to capture that easy outdoor living.” —Melissa Ozawa

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APRIL 2019

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“My home is a mash-up of Danish modern design, contemporary art, vintage oddballs, travel finds, and things we make.”

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JON HUCK (PORTR AIT); BOB CR AIG, LOTUSL AND (GARDEN); COURTESY OF DOSA (COAT); COURTESY OF PL AIN AIR (TABLE); COURTESY OF IKEA (GL ASS); PETER ARDITO (OTHERS)

1

3 Her Essentials

2

1 | Renee’s Garden seeds “It’s so satisfying to go outside, pick a bowlful of fresh greens, and make a salad right in the moment.”

From $3 a packet, reneesgarden.com.

2 | Nars lipstick in Dolce Vita “I wear it for daytime, and the darker Gypsy at night.” $28, narscosmetics .com.

3 | Lotusland garden, Santa Barbara “There’s so much to love here, like the stunning all-blue foliage room, and the wonderful story behind it: Owner Madame Ganna Walska auctioned off her jewelry to pay for the cycad collection.” lotusland.org.

8

4 | Atwood Marfa Low Crown 7x hat “You can always spot me on a job site: I’m wearing this cowboy hat. It’s got a big brim to block the sun, and it holds its shape.” $48, atwoodhats.com.

7

WIN THIS For a chance to win this candle, go to win.martha stewart.com on April 4.

For details, see page 116.

11

“I love to drink light reds in the cooler months, and rosés, like Miraval 2012, when it’s warm.”

5 | Spode Fleur de Lys dishes, in Gold “I inherited the pattern from my grandmother. It takes me back to a world of bone china and hatboxes and gloves.”

Dinner plate, $95, replacements.com.

6 | Dosa Indian coat “It’s the perfect blank canvas, and it’s comfortable, yet I always feel pulled together in it.” $735, dosainc.com.

7 | Le Labo Santal 26 candle “I don’t wear fragrances, but sometimes my house does.

The scent is subtle but intoxicating.” $65, lelabo fragrances.com.

8 | Plain Air tile table “My husband, artist Erik Otsea, and I started our outdoorfurniture line when I couldn’t find the pieces I wanted for my design projects.”

From $500, plain air.com.

9 | All Good Goop “If I could bring only one thing to a desert island, it would be this miracle balm.

I use it on my lips, my hands, and anywhere I need a little extra.”

From $9 for 1 oz., allgoodproducts.com.

10 | Epice Green Floral scarf “I like to dress in layers and am rarely without a vibrant scarf. I love the color green because, just as in nature, it goes with everything.” $295, lostandfound shop.com.

11 | IKEA Ivrig glasses “We use this stemless style for daily use and parties. I buy them by the dozen.” $2 each, ikea.com.

ECO TIP “Once each spring, I place a layer of compost over my beds, except for the ones with cacti. It creates a tidy, uniform look, helps suppress weeds, and feeds the soil,” says Kameon.

MARTHA STEWART LIVING

41

GOOD LIVING BEAUTY

Bakuchiol

Citrus

Evening Primrose

Pomegranate

Algae

Royal Jelly

Green Tea

Willow Bark

Rosehip

Natural Wonders

It’s easy to love botanical-based beauty goods, with their subtle scents and simple ingredient lists. The challenging part is knowing which ones are truly effective.

We asked experts for actives that are scientifically proven to soften lines, brighten dark spots, and calm flare-ups. Turn the page for their top picks.

TEXT BY APRIL LONG

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APRIL 2019

ILLUSTRATIONS BY WENDY HOLLENDER

Jocelyn’s battle:

Feeling good enough to cheer him on.

Battle beautifully.

Walgreens has partnered with Cancer Support Community® and Look Good Feel Better® to provide extra training on cancer treatment side effects to our pharmacists and beauty consultants, so people living with cancer can feel more like themselves.

To learn more, visit Walgreens.com/FeelMoreLikeYou

©2019 Walgreen Co. All rights reserved.

GOOD LIVING BEAUTY

TRY: REN Bio Retinoid Anti-Wrinkle Concentrate Oil, $69, renskincare.com.

Long used in Ayurvedic medicine, bakuchiol (babchi-seed extract) was shown in a 2018 British Journal of Dermatology study to be as effective at refining skin as retinol, with one big advantage: “It’s believed to have similar collagenstimulating properties, without the irritation,” says Michelle Henry.

The Protector

TRY: Lavido Replenishing Facial Serum, $59, lavido.com.

Pomegranate seeds are packed with punicic acid, a unique omega-5 fatty acid that stimulates turnover of the epidermis’s outermost cells (hello, glow). They also contain ellagic acid, which boosts SPF’s protective effects. Layer on a serum or cream under your daily sunscreen.

The Redness Reducer

TRY: Herbivore Jasmine Green Tea Balancing Toner, $39, herbivore botanicals .com.

Green tea is a comforting topical, adept at subduing breakouts and irritation and preventing sun damage. “It has high levels of epigallocatechin-3-gallate, or EGCG, a polyphenol that neutralizes harmful free radicals,” says Zeichner. “It also promotes healthy collagen production.”

The Brightener

TRY: Murad Essential-C Day Moisture Broad Spectrum SPF 30, $63, murad.com.

A clinically proven antioxidant powerhouse, vitamin C (which also peps up your morning OJ) guards your face against damage from UV rays and pollution, and helps treat what’s been done: “It inhibits melanin production, so it’s great for lightening dark spots and evening out skin tone,” says Henry.

The Nourisher

TRY: Juice Beauty Stem Cellular Instant Eye Lift Algae Mask, $10, juicebeauty.com.

Think of algae as a green salad for your skin. Varieties such as brown seaweed pack a range of vitamins, minerals, and amino acids that plump and fortify, says Kavita Mariwalla.

In a concentrated dose (as in a face or eye mask), it also depuffs and deeply hydrates.

The Clearer

TRY: Boscia Clear Complexion Willow Bark Spot Treatment, $18, boscia.com.

“There’s a long history of using willow bark to treat conditions associated with pain and inflammation,” says Mariwalla. Salicin, the gently exfoliating form of salicylic acid it contains, whisks away dead cells and opens up clogged pores, so it’s “particularly helpful for oily or acne-prone skin.”

The Soother

TRY: Aēsop Primrose Facial Hydrating Cream, $49, aesop.com.

Sensitive types, this one’s for you: Eveningprimrose oil, from the seeds of the yellow wildflower, brims with omega-6 and gammaomega fatty acids. It’s emollient, supremely calming, and ideal for “a range of issues, from dry skin and eczema to acne,” says Joshua Zeichner.

The Quencher

TRY: Burt’s Bees Skin Nourishment Night Cream, $18, burtsbees .com.

Royal jelly, the food that turns a honeybee larva into a queen, satiates all skin types.

“Its unique makeup of proteins, fatty acids, and B vitamins like B 6 and niacin is anti-inflammatory and antioxidant, and improves skin-barrier health,” says Annie Chiu. For maximum moisture, reach for a night cream.

The Smoother

TRY: Trilogy Rosehip Oil Light Blend, $44, trilogy products .com.

To soften lines, tap into rosehip oil. “Its vitamin C content provides antioxidant benefits, and that means less inflammation and more youthful skin,” says Robert Anolik. “It also contains linoleic acid, which reduces hyperpigmentation after UV-light exposure.”

OUR EXPERTS: Robert Anolik, a dermatologist in New York City; Annie Chiu, a dermatologist in Redondo Beach, California; Michelle Henry, a dermatologist in New York City; Kavita Mariwalla, a dermatologist in West Islip, New York; Joshua Zeichner, director of cosmetic and clinical research in dermatology at Mount Sinai Hospital, in New York City

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APRIL 2019

PETER ARDITO

The Wrinkle Releaser

BEAUTIFUL HAIR STARTS AT THE ROOT.

HAIRCARE WITH SOOTHING OAT AS THE FIRST INGREDIENT.

©J&JCI2019

Aveeno.com |

@aveenous |

@aveeno

GOOD LIVING BEAUTY

Fear of speaking keeps many people from being heard.

/ COUNTER INTELLIGENCE /

You, Improved And we don’t mean a makeover—just the opposite, in fact. These barely-there picks amplify your lips in a fresh, born-with-it way. Swipe one on, and smile.

TEXT BY CLAIRE SULLIVAN

2 1

NEW & NOW

3

4 5

Ifstgoingstnudestistn’tstyourst thing,stconstiderstastgloststst thatststimplystenhanceststyourst naturalstlipsttone.stSheerst coveragestgiveststyouststomest wigglestroomstwithstcolor,st butsttoststcorestyourststignaturest sthade,st“lookstforststomethingst stimilarsttostthestinstidestofst

NewstYorkstCitystcelebrityst makeupstartistststMallystRoncal.st “You’llstknowstrightstawaystifst you’restmorestpeachstorstplum.”st Forstastpolisthedstlookstwithst stst ayingstpower,ststhestaddst,st applystastneutralstpencilst allstover,stthenststmoothstgloststst ontostyourstlowerstlipstonly,st andststayst“ma”sttosttranstferst itsttostthesttop.

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

| OUR FINDS | FOR LIGHTER LIP TONES 1. Neutrogena Hydro Boost Hydrating Lip Shine, in True Nude, $10, neutrogena.com. 2. Mally Beauty Time to Shine Lip Gloss, in Mad for Mauve, $20, mallybeauty.com.

3. Clinique Pop Splash Lip Gloss, in Fizz Pop, $19.50, clinique.com.

FOR DEEPER LIP TONES 4. Maybelline Vivid Hot Lacquer Lip Gloss, in Charmer, $8, maybelline .com. 5. Tom Ford Ultra Shine Lip Gloss, in Tawny Pink, $48, tomford.com.

See the Light

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APRIL 2019

“I’m not alone in my love for Yves Saint Laurent’s iconic Touche Éclat; the highlighting pen has been a desert-island essential for generations of women. So you can imagine how quickly I cracked open the updated formula, Touche Éclat High Cover Radiant Concealer, when it landed on my desk ($35, yslbeautyus.com). Blessed with the same brightening magic and travel-friendly tube as the original, it has more pigment and acts as a concealer now. (It also contains soothing calendula and circulation-boosting caffeine to treat dark circles while camouflaging them.)

Because the velvety color blends in without thinning out, a single coat—about a click’s worth, or two on a tired day— wakes me right up. Cue the class reunion.” —CS

THE

STUTTERING FOUNDATION

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Dine at restaurants serving up cutting-edge cuisine, shop dozens of specialty shops and experience galleries & theaters. History enthusiasts seek out Civil War sites. Wander mountain trails in National & State parks and drive through three historic covered bridges.

Visit dozens of wineries, breweries & distilleries.

VISITFREDERICK.ORG • 800-999-3613

MARTHA ST E WA RT

CHANGE MAKERS

meets up-to-theminute technology, the results can be revelatory. We get apps that instantly deliver an Oscar-winning movie—or our favorite pad Thai. Robotic vacuum cleaners can silently sweep our floors. And there are thermostats that know our preferred sleeping temperature. Convenience is a fine goal, of course, but what’s even more impressive is when scientist s and entrepreneurs couple it with environmental benefits. These mind-blowing new initiatives are designed to preserve and protect the planet. Many are available now or are just on the horizon.

WHEN HUMAN INGENUITY

1. Produce That Lasts Longer A podcast about food waste and world hunger spurred scientist James Rogers to develop a natural way to prolong freshness. The answer: “Apeel, a barrier for food, made of food,” says Rogers, the CEO of Apeel Sciences. “It is made from materials found in high quantities in the seeds, skins, and pulps of fruits and vegetables; this exceptionally thin extra ‘peel’ of edible plant material slows down water loss and oxidation.” Rogers’s California-based company created a tasteless, odorless, colorless formula, and mixed it with water so farmers and suppliers can spray it on or dip in their harvest, including certified-organic items.

Apeel Avocados launched last year in Costco, Kroger, and Harps Foods stores, and the retailers are already seeing an impact. The Midwest chain Harps, for example, reports 65 percent less avocado waste, and a 10 percent increase in sales of the fruit.

Green Genius From clever solutions for food waste to groundbreaking swaps for single-use plastics, these exciting eco-innovations prove that the future is, indeed, bright. The brains behind them live all over the globe and have different passions, but they share one powerful belief: Necessity is the (earth) mother of invention.

TEXT BY SARAH ENGLER

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APRIL 2019

Now that the plast ic kind is an environmental pariah, the search is on for the most sustainable replacement. Hay! Straws, a San Francisco–based company, is betting on hollow wheat stems, which are byproducts of processing the grain. They are st urdy and don’t get soggy, and they don’t involve razing trees (as paper does), or extracting metals from the earth and using energy-intensive manufact uring, like stainless steel. Plus, they’re compostable.

“We were surprised at how simple the solution could be,” says cofounder Emma Grose, who did months of fieldwork,

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY LILI ABIR REGEN

2. Straws Made From Straw

collecting and sampling the stalks with colleagues. Today, the straws are in several well-known restaurants, bars, and hotels, including San Francisco’s Michelin-starred State Bird Provisions and Four Seasons locales across the country. You can also buy them online from select retailers (from $7 for 100, haystraws.com).

3. “Leather” Dreamed Up in a Lab Raising livestock creates between 14.5 and 18 percent of the world’s human-induced greenhouse-gas emissions, and tanning hides for upholstery, clothing, and accessories requires enormous amounts of water and produces sizable waste and chemical pollution. Not a minute too soon, Nutley, New Jersey, company Modern Meadow has developed a completely animal-free “leather” using a specially designed DNA sequence inserted into yeast cells to create collagen—a protein found in animal skin.

The material feels buttery-soft and can be molded into any texture or shape. In 2017, the company launched Zoa, a biofabricatedmaterials brand, and one of its prototype shirts was shown at New York City’s Museum of Modern Art. The exhibit caught the interest of the fashion, furniture, and automotive industries, which means the material could soon be spotted in coats, couches, and even car seats.

4. Sustainable Sushi San Francisco-based master chef James Corwell created Ahimi, a plant-derived substitute for raw tuna, after seeing two football-size warehouses full of the fish sold in a single morning at Tokyo’s Tsukiji market. “Tuna is the most popular fish for sushi worldwide,” he says. “According to the National Oceanic and Atmospheric Administration, the populations of prized Pacific bluefins have declined more than 90 percent over the past 50 years.” To make a more viable, yet still delicious, alternative, Corwell worked with tomatoes, and fine-tuned a process that enhances their natural umami flavor with soy sauce, sugar, water, and sesame oil. “The result is a naturally meaty texture that looks and tastes like ahi tuna,” he says. Restaurants and consumers concur. Ahimi is available at nearly 50 Whole Foods sushi counters,

Blue Sushi Sake Grill restaurants across the country, and at other retailers; visit oceanhuggerfoods.com for stores.

that can trap microbiological contaminants—bacteria, viruses, protozoa—found in freshwater sources like lakes and rivers, says product manager Wesley ClarkeSullivan. The company has recently 5. Plants Replacing Plastic Imagine food and drink packaging that’s partnered with the National Graphene not just biodegradable, but also edible. Institute, in Manchester, England, to London-based start-up Skipping Rocks employ newly developed graphene-sieve Lab has achieved just that with Ooho, a technology (which utilizes a carbon-based line of transparent containers for liquids, material that’s stronger than steel but made from plant and seaweed extracts. The thinner than paper). It could catch imcompany envisions its product being used purities the size of a single nanometer, for condiment packets, at juice bars, and including “heavy metals, chemicals, pesin place of one of the worst environmental ticides, and potentially even salt,” Clarkescourges: plastic bottles. (Humans buy a Sullivan says. Icon hopes to sell these staggering one million of them per minute, graphene filter cartridges for individual and 91 percent are likely not recycled.) water bottles on its website, iconlifesaver Ooho biodegrades within six weeks in land .com, and via e-retailers including Amaor water—a drop in the bucket compared zon, by 2021. to the centuries plastic takes. It’s currently being tested by large-scale partners in- 8. Sand Comes Full Circle cluding Selfridges & Co. department stores DB Exports, a Manakau, New Zealand, and takeout chain Just Eat. And at a half- brewery, is tackling beach erosion with marathon in the U.K. last fall, runners a machine that pulverizes used beer ripped open Ooho water sachets—or popped bottles into sandlike particles in mere them in their mouths whole—in the coun- seconds. Today, the sand substitute is being used in local construction (as a try’s first single-use-plastic-free race. major ingredient in mortar, plaster, and 6. Art from Air Pollution concrete) and to pave roads and fill golf Bangalore, India–based Graviky Labs, a bunkers. And in the near future, the spin-off from the MIT Media Lab (a re- technology could increasingly offset the nowned creative think tank), has master- need to dredge up sand from the ocean minded a way to turn dirty diesel pollution to replenish beaches after severe storms. into ink. A cylindrical metal unit attaches to exhaust pipes and traps the health- 9. A Sea-Powered Light Source threatening particulate matter, or soot, An ingenious way to bring power to rural that’s expelled. Pollutants like toxic heavy and hurricane-hit-island communities, metals and volatile organic compounds the Salt Lamp is an LED lantern powered are removed from that gunk, until only a by salt water, a good conductor of elecsafe carbon-based pigment remains. tricity. Cofounder Aisa Mijeno developed Graviky makes that pigment into the base it after spending time with the Butbut tribe for its Air-Ink; one pen’s worth contains in the Philippines, who are disconnected 40 to 50 minutes of pollution. “We’re con- from the power grid and rely heavily on stantly trying to improve the upcycling lanterns filled with kerosene, which proprocess,” says Graviky cofounder Anirudh duces climate-warming black-carbon Sharma. So far, the company has cleaned pollution and particulate matter that can 1.6 trillion liters of air (roughly the amount cause serious health issues. Just one table145 million people breathe in a day) and spoon of salt in a glass of water each day sent its ink to more than a thousand artists can power eight hours of light. With proper worldwide; it’s available at graviky.com. use, the lantern can run every day for six months. Today, four Philippine communi7. A Futuristic Water Filter ties use them, and Mijeno hopes to help Raise a glass: Icon Lifesaver creates por- many more. They’re available in bulk table water bottles with built-in filters through Salt’s website, salt.ph.

MARTHA STEWART LIVING

51

GOOD LIVING HEALTH & WELLNESS

Worth a Listen

The next time you kick back with your favorite music or thrill to the roar of crashing waves, give your sense of hearing a shout-out. Then consider protecting it. According to compelling new research, caring for your ears is vital to your overall well-being.

Here’s how.

T

Lady Gaga belting out her latest ballad to the buzzzzz of an elect ric toothbrush—come in loud and clear thanks to a truly miraculous feat of bioengineering. We’re born with 20,000 or so microscopic hair cells that carpet our inner ears; a tiny hair springs out of each one. Sound waves reach them via the ear canal and make the hairs bend and ripple; those oscillations trigger the cells to send elect ric signals to the brain’s temporal lobe, where the auditory cortex receives and deciphers the noise’s what, where, and why. All this happens in under a second—every time you realize your phone is going off at the bottom of your bag, for instance.

The quality of our internal audio system hinges on those hair cells. “They’re resilient, but their ability to withstand harm diminishes with age and years of noise exposure—or suddenly, if a sound is loud enough—until the damage becomes irreversible and the cells die,” explains Darius Kohan, MD, a clinical associate professor of otolaryngology at NYU Langone School of Medicine.

Because we have so many, up to a third can go out of commission before we notice a drop in function, which usually happens in

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APRIL 2019

HE SOUNDS AROUND US— from

our 60s or later. After age 65, approximately one in three adults will experience a perceptible deficiency. And it isn’t just an agingrelated issue: About a quarter of people between ages 20 and 69 today have evidence of noise damage, too.

This is no mere inconvenience. An attention-grabbing 2018 st udy at Johns Hopkins University, in Baltimore, found that after five years, untreated hearing loss can raise one’s risk of dementia by 50 percent, compared with those who have been treated. “We believe this is due in part to something called cognitive load,” says Frank R. Lin, MD, PhD, a professor of otolaryngology, medicine, mental health, and epidemiology at Johns Hopkins School of Medicine and one of the study’s authors. “As your brain devotes more and more energy to making sense of the muffled signals it’s receiving, it becomes less effective at processing other things, like learning and memory.” He and his colleagues also found a 40 percent increased risk of depression in the same group, likely due to the fact that those who can’t hear well become less interested in engaging socially. The takeaway: When you protect your ears, your general health reaps the benefits. Read on for some key preventive steps.

PHOTOGRAPHS BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

TEXT BY NAOMI BARR

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GOOD LIVING HEALTH & WELLNESS

LOWER THE VOLUME

All Ears

By 2060, 73.5 million older adults are projected to have hearing loss. (That’s up from 44 million in 2020, outpacing population growth.) If you don’t want to be among them, stop subjecting yourself to dangerous sounds now. Long or repeated exposure to anything at or above 85 A-weighted decibels (dBA) is harmful—this includes blasting tunes into earbuds so loudly that your fellow commuters give you side-eye (90 to 110 dBA), a blender (90 dBA), and even a screaming teenager (90 dBA). The louder the level, the faster the damage. That means that in noisy restaurants (which can clock in above 90 dBA), your ears may be overloaded by the time you crack the top of your crème brûlée.

So keep your earbuds in the safe middle range of the volume scale on your phone (up to 75 dBA). Better yet, buy over-the-ear noise-canceling headphones, says Lin: “They block more ambient noise, so you won’t be inclined to play your music as loudly.” Then download an app like SoundPrint or the Centers for Disease Control and Prevention’s NIOSH Sound Level Meter; both turn your phone into a decibel reader you can use to gauge favorite hangouts. And if you need them, insert earplugs. Some, like Pluggerz, are made for noisy venues, like concerts; they soften sound but maintain its quality.

Pristine hearing won’t do you a lot of good if you’re not listening carefully. It’s a skill that takes practice— and with so many devices distracting us, it’s more important than ever. To hone your inner Terry Gross . . .

RAISE YOUR PULSE Regular physical act ivity cuts your risk of hearing loss, possibly because it improves blood flow to the inner ear. Researchers at Brigham and Women’s Hospital, in Boston, looked at the health data of more than 68,000 women and found that those who regularly walked at least two hours a week had a 15 percent lower future risk, compared with those who logged under an hour. Another study of a thousand-plus women ages 20 to 49, published in American Journal of Audiology, found that those with the highest cardiorespiratory fitness were 6 percent more likely to have sharp hearing. Those in perimenopause might get an extra boost from exercise, per a small 2016 st udy: The aerobic kind may improve our auditory-processing capacity—our ability to make out what someone is saying when it’s noisy—which can get muddied as our

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APRIL 2019

1. OBSERVE THREE MINUTES OF SILENCE EVERY DAY Julian Trea-

estrogen diminishes, often leaving us with the sensation that our hearing has suddenly deteriorated.

That said, beware of workout classes with booming soundtracks, and if you can’t resist, bring earplugs.

A 2016 st udy of 17 Spinning-st yle classes found that cyclists were exposed on average to 32 minutes of music over 100 dBA, which can do damage in half that time.

ADAPT WHAT YOU EAT Recent findings suggest that two diets, the Mediterranean (emphasizing vegetables, fruit, fish, whole grains, and olive oil) and DASH (similar, but lower in sodium), may not only help us live longer but also protect our hearing. A 2018 st udy published in The Journal of Nutrition, which followed more than 70,000 women over 22 years, found that those who regularly followed either regimen had a 30 percent lower likelihood of moderateor-worse hearing loss. Further research suggest s that the omega-3 fatty acids recommended in those plans— found in fish, and known to support heart health—may also help improve vascular funct ion to the ears.

DO A SOUND CHECK You were probably in grade school the last time you listened for the beep. Unlike with some other health concerns, there are no federal guidelines for hearing testing. If you’re in your 50s, consider getting a baseline exam done with an audiologist. And no matter your age, if you susp ect something may be wrong, visit an otolaryngologist. She’ll order screening tests if she suspects systemic loss. Thanks to recent federal legislation, hearing aids will be available over the counter for the first time starting next year, so solutions will soon be more varied and less expensive than ever before. The goal is to make them as accessible as reading glasses, which would guarantee easy listening for all.

sure, a London-based musician-turned-soundconsultant, recommends this practice to reset your ears, so they can better recognize and focus on sounds that really matter.

2. TILT YOUR RIGHT EAR SLIGHTLY TOWARD THE TALKER A 2017 study

at Auburn University, in Alabama, found that even in challenging environments, the right ear is better than the left at processing language, because it has a direct connection to the left brain’s speech-recognition centers, says audiologist, assistant professor, and study researcher Aurora Weaver, PhD. 3. GO THROUGH THE MOTIONS Experts

have found that acting like a good listener can make you a better one.

Set your phone aside, maintain eye contact with your friend, and ask engaging questions.

CLEANING TIP By now you know to leave your ears alone, but earbuds often go straight into our pockets and onto our desks (and other germy places). Disinfect them regularly with alcohol wipes, suggests Clean My Space founder Melissa Maker.

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¨

Ask Martha

What’s the best way to get the pet smell out of my car?

—Aaron Esserstein, Pasadena, Calif.

Chauffeuring your furriest family member around town has one not-so-lovely side effect: her dist inct lingering scent.

Clear it with this deep clean targeting your vehicle’s interior fabric, a major trapper of odor-causing hair and dander.

Start by vacuuming seats, carpeting, and floor mats, grabbing any large clumps of hair as you go. If a few stubborn strands remain, “put on a medical [nitrile or latex] glove and rub your hand over the area to pull them off,” says Meagan Kusek, assistant editor of Professional Carwashing & Detailing.

DE-FUR IT

Spray the same surfaces with a mixture of equal parts white vinegar and water, suggest s Jennifer Newman, editor in chief of Cars.com.

For leather seats, she recommends Meguiar’s leather cleaner and conditioner ($8, meguiarsdirect.com). “Then open your car’s windows for a few hours while it’s parked at home to let Mother Nature do her thing.”

NEUTRALIZE IT

KEEP IT FRESH Leave a charcoal briquette or small bowl of baking soda in your back seat overnight to absorb any remaining smell after a wash, or to reduce odor in the days leading up to one, says Newman. Just be sure to remove it before you drive or let your dog inside.

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APRIL 2019

COVER YOUR BASES Use removable, waterresistant seat protectors designed for pets, and machinewash them frequently to nix the stink before it starts. For added insurance, give Fluffy regular baths, plus a quick wipe-down (on face, paws, and hindquarters) before each ride to keep anything unpleasant from getting tracked into the vehicle, Kusek recommends.

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GOOD LIVING

Is it safe to leave eggs out overnight?

My grocery store doesn’t stock blanched hazelnuts.

How do I skin them myself?

—Jessica Li, Orlando, Fla.

PHOTOGR APH BY ANGELO CAR ALLI/GET T Y IMAGES; ILLUSTR ATION BY BROWN BIRD DESIGN (HA ZELNUT)

—Patty Sansman, Lincoln, Mass.

Hazelnut skins can impart a bitter flavor and rough texture to these otherwise sweet kernels— which is why most recipes call for skinned ones. To remove them yourself, first toast the hazelnuts in a single layer on a baking sheet at 350 degrees until they’re golden brown, 10 to 15 minutes.

Then wrap them in a clean dish towel on a counter and rub vigorously. Use some elbow grease; after several minutes, you’ll have created enough friction to slough most of the skins right off—and eliminate any sharp taste.

What can I do to improve the water pressure in my shower?

—Sharlene Ost, Fort Wayne, Ind.

When you get more of a light trickle than a full-force jet, the underlying problem may not be pressure-related, says Paul Patton, senior manager of innovation and regulatory at Delta Faucet Company: “Nine times out of 10, it’s sediment buildup in the showerhead blocking the orifices that deliver the water.” A thorough cleaning usually resolves the issue.

First, remove the showerhead with an adjustable wrench, then submerge it in white vinegar overnight. (If its finish is Tuscan brass or unlacquered, follow the manufact urer’s cleaning instructions instead.) In the morning, scrub off any remaining debris with a toothbrush, reinstall manually, and tighten with the wrench. If that doesn’t help, replace the showerhead with a new one designated as “high pressure,” meaning it’s engineered to funnel water more forcefully.

If the issue persists, a water-pressure deficit may actually be to blame. “Have a plumber inspect your pipes,” Patton says.

“He can patch any leaks and install a booster to pressurize the water in your home or at the curbside water inlet.”

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.

Though eggs are often sold outdoors or left at room temperature in Europe, it’s a risky move in the U.S., where they’re prewashed by manufacturers, a process that strips them of a natural coating that blocks bacterial entry. “Don’t leave perishable food— including raw or boiled eggs—unrefrigerated for more than two hours before consumption,” advises Argyris Magoulas, technical information specialist at the USDA’s Food Safety and Inspection Service. Even though cooking kills pathogens that may pass through eggs’ porous shells, toxic by-products of their growth can survive the heat and cause illness.

EASTER TIP For easier-to-peel eggs, try steaming instead of hard-boiling. Place a steamer basket in a pot with an inch of water; bring to a boil. Add cold eggs, cover, and cook for 12 minutes.

Transfer to an icewater bath to cool.

Post-holiday, the shells will slip right off.

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MARTHA STEWART LIVING

61

Everyday FOOD

| WHAT’S FOR DINNER? |

PASTAS PRIMAVERA Noodles spring to life when you shower them with fresh vegetables. Fold lasagna handkerchiefs into basil-pea pesto, swirl spaghetti with Swiss chard, or toss together tortellini, arugula, and a forager’s bunch of mushrooms.

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

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APRIL 2019

To keep pesto nicely balanced, use an almondsize clove of garlic. Anything bigger will overpower the basil.

PHOTOGRAPHS BY CHRIS SIMPSON

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

COOK, NOURISH, ENJOY

Pea-Pesto Handkerchiefs

Cheesy Asparagus Pasta

Swiss-Chard and Almond Pasta

Mushroom Tortellini With Arugula

2 tablespoons pine nuts Kosher salt and freshly ground black pepper 10 ounces frozen peas

1/4 cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped

1/4 cup grated Parmigiano-Reggiano, plus more for serving 1/3 cup extra-virgin olive oil, plus more for serving 12 ounces curly lasagna noodles, broken into 2-inch pieces 1 cup ricotta, for serving

1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.

2. When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.

3. Return water in pot to a boil; add pasta, a handful at a time.

Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and ParmigianoReggiano. Dollop with ricotta, drizzle with oil, and serve.

ACTIVE TIME:

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

Swiss-Chard and Almond Pasta ½ cup raw almonds Kosher salt and freshly ground black pepper 12 ounces spaghetti 6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced

1/4 teaspoon red-pepper flakes 1 pound rainbow Swiss chard (from 2 bunches), stems thinly sliced, leaves cut into 2-inch pieces Finely grated zest and juice of 1 lemon

½ cup grated Pecorino Romano, plus more for serving 1. Preheat oven to 350°. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside.

Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 11/4 cups pasta water; drain.

2. Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper.

Serve with more cheese.

ACTIVE/TOTAL TIME:

35 MIN. | SERVES: 4

Cheesy Asparagus Pasta 4 tablespoons unsalted butter, room temperature, plus more for dishes Kosher salt and freshly ground black pepper 1 pound short pasta, such as penne 1 bunch asparagus (about 1 pound), tips trimmed, stalks sliced into ½-inch pieces 2 cups whole milk 8 ounces cream cheese, cubed 8 ounces sharp cheddar, grated 4 ounces Gruyère, grated

1. Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.

2. Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyère; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper.

Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.

3. Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

ACTIVE TIME:

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

Mushroom Tortellini With Arugula 1/4 cup extra-virgin olive oil 1 pound gourmet-blend mushrooms, such as yellow oyster, cremini, or shiitake, sliced 1 large leek, white and light-green parts only, halved, thinly sliced, and well washed Kosher salt and freshly ground black pepper 1 pound fresh or frozen cheese tortellini

½ cup crème fraîche ½ cup grated Parmigiano-Reggiano, plus more for serving 3 cups packed baby arugula

1. Heat oil in a large skillet over medium-high. Add mushrooms and cook, stirring, until browned, 6 to 7 minutes. Add leek; season with salt and pepper and cook, stirring, until just tender, about 3 minutes.

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

Reserve 1 cup pasta water; drain. Transfer pasta to skillet over medium heat; stir in crème fraîche, Parmigiano-Reggiano, and 1/2 cup pasta water until smooth, adding more pasta water as needed until creamy. Remove from heat; fold in arugula. Serve with more cheese.

ACTIVE/TOTAL TIME:

30 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

Pea-Pesto Handkerchiefs

1

1. MEET YOUR MATCHA

Matcha

2

Sencha

3

Hōjicha

HOW TO TEA IT UP Bring water to a boil and let it cool slightly before adding leaves for the directed amount of time. To enjoy it on the rocks, steep tea in cold water in the fridge overnight, then strain and serve over ice.

This wellness bigwig gets its vibrant emerald hue and grassy, umami finish from a special growing method, in which plants are shaded during the last weeks, says Zach Mangan of NYC tea shop Kettl.

Whisking hot water or milk into the ground leaves makes it the highest in caffeine; a cup contains a little less than an espresso’s worth.

Our pick: Matchaful Hikari Single Origin Ceremonial matcha, $35 for 30 g, matchaful.com.

2. STEEP SOME SENCHA Made by steaming the leaves soon after harvest, this type varies by region.

Generally, southern ones (from the island of Kyushu) are fuller and sweeter than the light, vegetal kinds produced farther north (near Kyoto).

Our pick: the refreshingly bright Eden Foods organic sencha green tea, $4.75 for 16 bags, edenfoods.com.

3. HAVE HŌJICHA | SIP & REPEAT |

A NEW LEAF

Green tea is actually ancient, of course. But it works like modern medicine for your body—and that self-care routine. It’s packed with catechins (aka antioxidants) that boost your immunity while helping to lower cholesterol and blood pressure. And it runs the gamut of nuanced flavors, from citrusy to smoky, so there’s a smooth sip just for you.

TEXT BY CLAIRE SULLIVAN

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These leaves are steamed like sencha, then roasted. Their toasted-caramel notes add depth and make this pour a hit with coffee lovers looking for a brew with less caffeine.

Our pick: Yamamotoyama hōjicha roasted green tea bags, $2.50 for 16, yamamotoyama.com.

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

EVERYDAY FOOD

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EVERYDAY FOO

THE FLUFF & FOLD We love a French omelette, bien sur.

But there’s nothing like diving into an American diner-style omelet on a Saturday—make that any—morning.

The golden ticket: Whisk a bit of water into fresh-as-possible eggs, and pour them into a bubbling-hot buttered skillet.

Jazz them up with cheese and chives, and breakfast is served in short order.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

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

| PERFECTING |

EVERYDAY FOOD •

Large eggs Unsalted butter • Sharp cheddar • •

Grocery List

1

Whisk Well

Using a fork (for good control), beat 3 eggs with 1 teaspoon water until yolks and whites are completely combined and no st reaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with ⅛ teaspoon kosher salt and a few cracks of

2

Fresh chives, tomato, and toasted bread, for serving (optional)

3 Coax Into Curds

Heat 1 tablesp oon butter in an 8-inch nonst ick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet.

Let st and 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.

Finish With Cheese

Sprinkle 2 tablesp oons finely shredded cheddar (the smaller the shred, the faster it melts) onto far side of omelet. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over cheese. Slide onto a warm plate. Top with chopped chives and serve, with sliced tomato sprinkled with salt and buttered toast, if desired.

THE MAGIC PAN An 8-inch skillet (measured across the top) ensures a creamy omelet with a little lift; anything bigger will make it too thin.

FILL WITH SKILL When adding extra ingredients, less is more: The goal is to enhance, not upstage, the eggs.

(That’s why we stop at 2 tablespoons of cheese.) If you’re folding in vegetables, be sure to precook them; raw ones are less flavorful and release water as they heat up, leading to sogginess.

More to Love THINK HUEVOS RANCHEROS . . .

Mushroom, Parmesan, and Watercress Omelet

Avocado, Salsa, and Cilantro Omelet In place of cheddar and chives in step 3, lightly press thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Top with more cilantro, if desired.

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. . . OR SIMPLY RUSTIC

Prior to step 1, cook ½ cup sliced cremini mushrooms in 2 teaspoons extra-virgin olive oil in skillet over medium heat until caramelized, 6 to 8 minutes. Season with salt and pepper; transfer to a bowl.

Stir ¼ cup packed watercress into mushrooms until slightly wilted. Return skillet to heat; proceed with step 1. In step 3, add mushroom-watercress mixture and 2 tablespoons finely grated Parmigiano-Reggiano in place of cheddar before folding. Serve with more grated cheese instead of chives, if desired.

ILLUSTR ATION BY BROWN BIRD DESIGN

Rev up your omelet with these savory ideas.

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FOOD | RECIPE REVAMP |

Gefilte Fresh

When we went to spiff up our recipe for this classic Passover appetizer, we learned that people either love it or loathe it—even our food editors stood divided. Then they dreamed up this modern take that reels in salmon and cod and banishes blandness with mustard and dill.

Each quenelle has a piece of fish in the center, so everyone at your seder table will be hooked.

Gefilte Fish 2 tablespoons extra-virgin olive oil 2 medium onions, 1 chopped, 1 quartered

Before meat grinders came along, deli chefs chopped seafood by hand.

Pulsing fish in a food processor gives it that same light, delicate texture.

3 carrots, 2 peeled and chopped ( ⅔ cup); 1 peeled and cut crosswise into thirds Kosher salt and freshly ground pepper 1 celery stalk, cut crosswise into thirds 1 dried bay leaf

½ teaspoon black peppercorns 2 tablespoons kosher fish sauce, such as Red Boat

over medium. Add chopped onion and carrots; season with salt and cook, st irring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool.

2. Return skillet to medium-high heat (do not

1 tablespoon Dijon mustard

wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil.

Remove from heat. In a small bowl, combine ⅓ cup liquid and matzo meal. Cover skillet.

1 tablespoon sugar

3. Meanwhile, slice ½ pound salmon into

3 tablespoons chopped fresh dill, plus sprigs for serving

10 st rips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with choppedonion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2½ teasp oons salt

3 tablespoons matzo meal 1½ pounds skinless salmon fillet

½ pound skinless cod fillet, chopped into 1-inch pieces

3 large eggs Escarole leaves, lemon wedges, sliced mini cucumbers, halved radishes, matzos, and sauces (see below), for serving

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1. Heat oil in a large st raight-sided skillet

APRIL 2019

and ½ teaspoon pepper; pulse until combined.

In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours.

4. Scoop fish mixture into 10 half-cup balls;

transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer.

With a spoon, gently drop in fish ovals.

Remove from heat; cover and let st and 15 minutes. Refrigerate overnight.

5. Let stand at room temperature about 30

minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces.

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 2 HR. 5 MIN.,

PLUS OVERNIGHT | SERVES: 8 TO 10

For our lemon-horseradish sauce and carrot-beet horseradish recipes, go to marthastewart.com/horseradishsauces.

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

TEXT BY CLAIRE SULLIVAN RECIPE BY LINDSAY STRAND

OUR VIBRANT

FLAVORS YOUR VIVID

MEMORIES

EASTER

FLAVOR TIP A quick shake adds sweet, smoky flavor and a pop of color to Deviled Eggs or any of your Easter brunch favorites.

For 130 years, we’ve been bringing families the flavors they love. Like Paprika expertly sourced from whole pepper pods.

Because there’s no flavor like home.

WWW.MCCORMICK.COM/EASTER

Roll balls of dough in shredded coconut, then lightly press with your fingers for a thick cookie with a dense, satisfying bite.

Almond-Coconut Chewy Chocolate Cookies To roast your own almonds, bake them on a rimmed baking sheet in a 350° oven until fragrant, about 15 minutes.

1⅔ cups almond flour, such as Bob’s Red Mill

⅔ cup Dutch-process cocoa powder

½ teaspoon kosher salt 1 stick ( ½ cup) unsalted butter or margarine (for Passover), room temperature 1¼ cups packed light-brown sugar

1 large egg, room temperature 1 teaspoon pure vanilla extract

½ cup chopped bittersweet chocolate

½ cup chopped roasted almonds ½ cup sweetened shredded coconut

1. In a medium bowl, whisk

together flour, cocoa, and salt.

2. In the bowl of a mixer fitted

3. Preheat oven to 350°. Place

| SWEETS |

Going All In

Our macaroon-cookie confection joins coconut and fudgy dough in mouthwatering matrimony; roasted almonds seal the deal. The fact that these treats are also kosher and gluten-free makes them a love match for Passover, and for life.

TEXT BY CLAIRE SULLIVAN RECIPE BY LINDSAY STRAND

coconut in a shallow dish. Scoop 2 tablesp oons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but st ill slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.

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

ACTIVE TIME:

35 MIN. | TOTAL TIME : 1 HR. 50 MIN., PLUS COOLING MAKES:

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ABOUT 24

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

with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined.

Fold in chocolate and almonds.

Shape dough into a 1-inch-thick disk, tightly wrap in plast ic, and refrigerate at least 1 hour and up to 1 day.

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“April, dressed in all his trim, Hath put a spirit of youth in everything.”

—William Shakespeare, Sonnet 98

PHOTOGRAPH BY NGOC MINH NGO

MARTHA STEWART LIVING

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COLLECTOR’S NOTE The shade of a Wedgwood piece is a clue to its age. In the late 18th century, for instance, the blue was deeper than what’s found in more recent iterations.

A lighter shade was popular in the 1950s, when the line was sold on cruise ships.

LIKE FINE

The elegant shapes, the painterly colors, the exquisite motifs (often made by hand)—these are the details that make you fall in love with a pattern for a lifetime. With a spark of imagination, they’re also the hallmarks of truly amazing Easter eggs. We looked to our favorite styles for inspiration, and came up with techniques so remarkably simple, you’ll want to pass them down, too.

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PHOTOGRAPHS BY LENNART WEIBULL | TEXT BY ELENI N. GAGE | CREATED BY SILKE STODDARD & TANYA GRAFF

INSTANT RELIEFS Wedgwood jasperware comes in far more colors than its signature blue. We looked to dreamy lilac, topaz green, pebble gray, and muted red to create these beauties. Their cameo-like embellishments rival the real thing, too.

Josiah Wedgwood

shaped white clay for his “sprigs,” then attached them to the matte pieces before firing. We called on candy molds and polymer clay to sculpt our decorations, then baked and glued them onto these dyed marvels.

For the how-tos, see page 114.

THE DETAILS: Vintage Wedgwood jasperware plate and footed vase (opposite), Tomato Factory Antiques & Design Center, 609-466-9833. BestPysanky Traditional powdered dye, in Pine, Pebble, Dove Gray, and Rosewood, $1.50 each, bestpysanky .com. Anyana silicone cameo mold, $11.75 for 2, amazon.com. Katy Sue Designs fern mold, $15, katysuedesigns.us.com. Craft Smart polymer clay, in Rose and Olive Green, $2 for 2 oz.; and Sculpey III oven-bake clay, in Beige and White, $2.75 for 2 oz., michaels.com. Assorted eggs, nakedeggs.etsy.com.

FIT FOR A QUEEN England’s affordable take on Chinese porcelain, creamware got a royal endorsement when the monarchy’s purveyor renamed it “queensware.” In the late 18th century, a new variation arrived with lacy hand-cut trim, aka piercings, made by a variety of companies. Simple sticker stencils are the secret to our homage. Ivory paint

channels the original, and pops on natural brown eggs or white ones dyed dove gray.

Display your handiwork along with nature’s: a clutch of speckled turkey or quail eggs.

THE DETAILS: Antique pierced creamware platter. Fair Isle Dots adhesive stencils, $9.50; and Martha Stewart multisurface satin acrylic craft paint, in Snowball, $9.50 for 8 oz., michaels.com. BestPysanky Traditional powdered dye, in Dove Gray, $1.50, bestpysanky .com. Speckled eggs, nakedeggs.etsy.com.

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COLLECTOR’S NOTE According to invoices from his china supplier, George Washington owned several pieces of pierced creamware, including a dozen eggcups imported from England. No fan of taxation without representation, he ensured they would not be taxed upon arrival.

ABSTRACT ART The English potters who made pink luster splatterware in the 1700s were centuries ahead of their time. To produce this modernlooking mottled effect, they enlisted a method of heating metallic-glazed china that turned it rosy, then sprayed it with oil before baking to conjure a shiny, splashy finish. For the egg iteration, drop a teaspoon or so of EVOO into your dye, then dip, dry, and rub the still-oily surface with edible luster dust for lasting shimmer.

THE DETAILS: Vintage luster splatterware plates. BestPysanky Traditional powdered dye, in Pink Tulip, $1.50, bestpysanky .com. Roxy & Rich Hybrid sparkle dust, in Fuchsia and Super Pearl, $7 for 2.5 g, nycake.com.

COLLECTOR’S NOTE The metallic powder used to create luster splatterware’s splotches was frequently confined to decorative bands at the top or bottom of vessels such as souvenir cups or pitchers. They often have an image of a landmark printed on them, too.

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DASHING DOTS Long before a Ventisize anything was steamed up, the French had the right idea: serving foamy milk and coffee in a vessel generous enough to wrap your hands around.

Makers in France and Belgium have sold scores of footed café au lait bowls, like these early1900s finds, distinct for their ombré rims and playful spots.

To mimic them, set an egg back in its carton, spray-paint the top, and add matching dots. Reverse the design for others, dyeing them and dabbing on white; give plain eggs a few vivid dollops. Mixing and matching them looks magnifique.

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THE DETAILS: Vintage French café au lait bowls. BestPysanky Traditional powdered dye, in Rosewood and Blue, $1.50 each, best pysanky.com. Montana Gold Acrylic Professional spray paint, in Mt. Fuji, $7.75, dickblick.com.

Martha Stewart multisurface satin acrylic craft paint, in Snowball, $9.50 for 8 oz., and Indigo, $2.50 for 2 oz.; and dauber set, $9.50, michaels.com. DecoArt Americana acrylic paint, in Cranberry Wine, $1.50 for 2 oz., homedepot .com. Assorted eggs, nakedeggs.etsy.com.

COLLECTOR’S NOTE Digoin & Sarreguemines was one prominent maker of café au lait bowls; the ceramics factory in France made home goods until 1979.

BEAUTY MARKS

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY TANYA GR AFF

The Danish company Royal Copenhagen shot to fame in the 16th century, thanks to the monarchy and its famed Flora Dan­ ica. Our cobalt flour­ ishes owe to two

THE DETAILS: Vintage Royal Copen­ hagen plate. Best­ Pysanky Traditional powdered dye, in Blue, $1.50, bestpysanky.com.

Tattoorary Delft Blue temporary tattoos, from $3 each; and nail decals, $4 for 12, tattoorary.com.

Assorted eggs, naked eggs.etsy.com.

things beloved by preteens, not queens: temporary tattoos and nail decals, which affix to eggshell as easily as they do to us.

Position a floral design and hold a wet paper towel on top to transfer it— simple as that. Then arrange inked eggs with dyed ones in a sliding scale of blues.

COLLECTOR’S NOTE Blue-and-white Chinese porcelain from the Ming Dynasty inspired Royal Copenhagen’s designs.

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PHOTOGRAPHS BY THE INGALLS

spring LOADED TEXT BY CHRISTINE LENNON

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Kristen Caissie of Moon Canyon Floral finesses April blooms at fashion designer Heidi Merrick’s home. The custom handmade terra-cotta bowls are by Rico Terre (ricoterre.bigcartel .com). Opposite: Goldrimmed plates and bonehandled silverware give the place settings a casual elegance.

THE DETAILS: Marie Daâge Agate plates, from $100 each, jungleeny.com.

AT AN ALFRESCO EASTER BRUNCH IN LOS ANGELES, HOLIDAY TRADITIONS TAKE A TURN FOR THE LIGHT AND LYRICAL. AN EFFORTLESSLY CHIC FASHION DESIGNER PLAYS HOST, A TALENTED FLORAL WHIZ SUPPLIES WARM AMBIENCE, AND A BELOVED LOCAL CHEF WHIPS UP A MENU THAT ALL OF THEIR FAMILIES CAN’T WAIT TO SIT DOWN TO.

C

REATING BEAUTY without a flicker of fuss is

a true talent, whatever medium you’re working in. For three L.A. friends throwing a laid-back Easter brunch, it’s also a uniting force. The host, fashion designer Heidi Merrick, is known for clothes that combine old-Hollywood femininity with West Coast ease. Floral designer Kristen Caissie is the go-to source for poetic arrangements that are popular with fellow local creatives like Jenni Kayne and Clare Vivier. And Heather Sperling is the chef and co-owner of Botanica, a buzzy, vegetableforward spot in town where health-conscious eaters head for tisanes, natural wines, and vivid dishes that draw from her Middle Eastern heritage. The trio share a relaxed approach to entertaining that is right in step with their city.

“I grew up near Santa Barbara,” says Merrick. “We always had a big egg hunt, and the adults would hide them over and over again.” Now that she has her own young family—a daughter, Hiver, 9; and a son, Alfie, 4, with her husband, Johnny Johnston, a real estate consultant—Merrick’s the one doing the hiding, and the hosting. The family often entertain on their land near Ojai, but on this balmy weekend, they’ve invited friends to their Spanish bungalow in L.A.’s Silver Lake neighborhood for an

outdoor meal centered around fragrantly seasoned lamb kebabs, instead of the usual Easter leg of lamb. As the grown-ups kick back with drinks, the kids scamper along the hillside yard and visit with the family’s two chickens.

For the rest of the menu, Sperling and her business partner and fellow chef at Botanica, Emily Fiffer, hit local farmers’ markets to devise dishes that show off seasonal stars like leeks, asparagus, carrots, and beets. “We want the meal to be a bountiful, rainbow-hued celebration of spring—Easter-egg colors, but on a plate,” Sperling says. In the kitchen, she and Merrick use handfuls of chopped fresh herbs and slivers of chiles to imbue the menu with vibrancy and depth. Beet muhammara, a peppery dip for crudités, is an intense garnet. A green salad gets flashes of orange from thin slices of sweet, tangy kumquats.

And a twist on shakshuka, an Israeli dish of eggs simmered in tomato sauce, veers verdant thanks to asparagus, tomatillos, spinach, and scallions. An extra perk of having Sperling cook in her home, Merrick says with a laugh, is that “I’ll have her spices in my house for weeks.”

To dress up the table, Merrick had linens printed with a favorite pattern, Coqui in Terracotta, from her current collection.

Caissie picked up on the textiles’ tones with blushy foxgloves, coppery tulips, rust-colored lisianthus, bronze hellebores, and creamy daffodils, arranged to tumble from low terra-cotta bowls.

After the last morsel of cake is eaten and the kids have run off to search for eggs, Sperling sums up the day: “Warm, inviting, and alive with flavor. It’s everything Easter should be.”

SET TO CELEBRATE Below, from left: Merrick and her husband, Johnny Johnston, chill in their garden; chef Heather Sperling chops crudités for muhammara dip.

Merrick, Sperling, and Caissie are all wearing Merrick’s designs (heidimerrick.com).

Spiced Lamb Kebabs With Herbed Yogurt For all recipes, see page 108.

Herb, Kumquat, and Cucumber Salad With Sumac Dressing

Sumac, cumin, and coriander seeds give lamb kebabs a spicy richness; a mixed spring-green salad, packed with mint, dill, and cilantro, complements the aromatic meat.

Snap-Pea and Melted-Leek Tartines Steamed Carrots With Lemon and Sea Salt

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Beet Muhammara Spring-Green Ragout With Poached Eggs

ART DIRECTION BY ABBEY KUSTER-PROKELL; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY JONI NOE; HAIR AND MAKEUP BY ALEXA HERNANDE Z FOR FORWARD ARTISTS

Citrus Cornmeal Cake With Wine-Roasted Strawberries

FLYING COLORS Sperling tops a cornmeal cake with strawberries roasted in white wine and orange and lemon juices.

“Roasting really concentrates the flavor,” she says. Opposite, clockwise from top left: Ricotta provides a creamy base for sweet sugar snap peas and caramelized leeks. Sperling swaps in beets for the traditional peppers in muhammara dip, and serves it with purple-and-white daikon and watermelon radishes. Poached eggs can be made ahead and warmed up in the ragout. A squeeze of lemon energizes lightly steamed carrots.

A pair of tree swallows raise their young in a nesting box in the upper meadow of Margaret Roach’s garden.

The birdhouses should be positioned five to six feet above the ground in an open area. Opposite: This apple tree, one of five on the property, is more than 125 years old and stretches more than 40 feet across. It still blooms each spring, attracting pollinators.

to Call the Wild

WHEN LIVING’S FOUNDING GARDEN EDITOR AND FORMER EDITORIAL DIRECTOR MOVED TO A FARMHOUSE IN THE HUDSON VALLEY TO FULFILL HER LIFELONG PASSION FOR CULTIVATING AND CARING FOR NATURE, WE KNEW SHE’D MAKE SOMETHING MAGICAL. OVER THE YEARS, SHE’S CREATED A SERENE SANCTUARY FOR HERSELF—AND THE BIRDS. WE WELCOME HER BACK TO OUR PAGES TO TELL US HOW SHE DID IT. PHOTOGRAPHS BY NGOC MINH NGO TEXT BY MARGARET ROACH

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Which is fine with me, since those are precisely the visitors I’m trying to entice. But this wasn’t always the case. In 1986, when I bought my farmhouse, situated on 2.3 rural acres spanning a steep hillside in New York’s Hudson Valley, I was far more infatuated with colorful photos in plant catalogs than with colorful birds. I wanted everything, and quickly started collecting: oddball conifers of varied foliage hues and textures; a range of crab apples, hollies, and viburnums; European and Asian woodland spring bloomers like hellebores, Epimedium, and primulas.

As I ripped out massive tangles of brambles with a mattock and crowbar, and reclaimed century-old apple trees from invasive oriental bittersweet and multiflora rose, I realized I was being watched—and entertained— by birds, who charmed me with their breeding-season antics and songs. I fell in love. Binoculars and a field guide soon became part of my garden tool kit.

My new passion gave me hours of enjoyment, and an inspiring ecology lesson on the food web and who eats what. I was determined to attract more winged friends to my property. I quickly realized that all of my beloved exotics, and the carefully groomed beds and borders I’d been tending organically, weren’t creating the most welcoming habitat for them. I didn’t want to dig up my whole garden and start over, so

This month, Roach is releasing a completely revised edition of her book A Way to Garden (Timber Press). You can also read her writing at awaytogarden.com.

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I came up with another plan: I’d retrofit the landscape, tucking in more natives and letting the outer areas go wilder. It would still be my garden, but better.

As ornithologist Pete Dunne, the former director of New Jersey Audubon’s Cape May Bird Observatory, once wrote, “Birds are almost always where they are supposed to be.” Attracting them is a form of matchmaking: You review your nearest bird club’s local species checklist, then assess what you have growing in your garden, plus what’s in the surrounding natural areas (a forest or field, for example). The goal is to figure out what you have the right conditions for, then make your place more robust and welcoming.

My property, next to a wooded state park, is edged with mature native birch, maple, and oak trees (packed with nourishing acorns in fall) that feed insects, birds, and other animals. It’s also prime breeding territory for many cavity-nesting songbirds and other species that favor the shrubby forest edge, including thrushes, warblers, and tanagers. Any dead and dying trees in the park are heaven for woodpeckers; they make their homes there and dine on burrowing insects. To lure these species to my land, I reduced my lawn, which is nondiverse and useless for sustaining insects because it’s mowed. I left a few areas of it untouched and let little bluestem, goldenrod, and asters sprout in the resulting mini meadows. I also stopped mowing just short of my fence line, where I’ve placed native shrubs that birds relish.

The core principle in bird, pollinator, or habitat gardening is to support more bugs. Insects feed a variety of birds and also pollinate plants, which in turn produce seeds and fruit that also feed birds. Even songbirds that are vegetarian as adults usually feed insects to their young. This is why pesticides, even those labeled organic, are defeating. It’s a year-round endeavor. During cleanup each autumn, I let fallen leaves in the outer areas be, since completely removing them is lethal to caterpillars and other environmental helpers like spiders, which tuck themselves underneath them for the winter. I rake those leaves in the spring, but not until the temperature has reached 50 degrees for a few days, so the creatures have had time to emerge from their hideaways.

With each adjustment I’ve made, more wildlife has arrived. I now enjoy nearly 70 “regulars,” from scarlet tanagers to fluttering hummingbirds, as well as a growing list of butterflies, moths, and even dragonflies. Thinking back, I’m grateful for one stroke of beginner’s luck. All those years ago, I dug two water gardens, seeking the meditative splashing sound.

There is not a minute in any season that I don’t see birds at the little pools, showing me the way, just as they have from the start.

PORTR AIT BY ERICA BERGER

Nobody visiting my 30-year-old garden would say I need more plants—except maybe the local birds and insects.

Plant Well and Prosper EMPHASIZE NATIVES

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These are plants that grow naturally in the place where they have evolved.

They provide nectar for pollinators, like moths and butterflies, and food and shelter for caterpillars. Members of the sunflower family (goldenrod, coneflowers, asters) are great options.

Be mindful of so-called “nativars,” cultivars of native species. These genetic variants are bred by growers for unusual leaf color or flower form.

Hydrangea ‘Annabelle’, for instance, is loaded with sterile bracts instead of nectar-rich fertile flowers.

AIM FOR A STEADY STREAM OF DIFFERENT BLOOMS This means more food for wildlife, and a cascading buffet of fruit and seeds afterward.

GROW TREES “Oak is the most powerful plant you can put on your property,” says Doug W. Tallamy, author of Bringing Nature Home (Timber Press, 2009). The genus can host 532 species of butterflies and moths. If possible, make room for bird-sheltering native conifers, too.

1. Crab apples bloom in spring. 2. In fall, goldenrod hosts many insects, like this locust borer. 3. A jumble of white Trillium grandiflorum and red T. erectum, hellebores, and yellow Hylomecon. 4. A hummingbird feasts on a cardinal climber.

5. Native chokeberry (Aronia melanocarpa) also produces white flowers in spring. 6. A harvestman, a type of arachnid, surveys a wild aster. 7. Crab apples start fruiting in September.

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Roach’s Resources SEE WHAT’S OUT THERE Start with a regional field guide (she likes The Sibley Field Guide to Birds of Eastern North America,

by David Allen Sibley; Knopf, 2016), and contact a local bird club or sanctuary, where experts can answer site-specific questions.

The Cornell Lab of Ornithology’s All About Birds online encyclopedia includes life histories and diets of more than 600 species (allaboutbirds.org).

GET IN THE ZONE Xerces Society has downloadable regional pollinator plant lists (xerces.org/pollinator-conservation/ plant-lists). Audubon’s nativeplant database is searchable by zip code (audubon.org/nativeplants), as is the database run by the National Wildlife Federation, U.S. Forest Service, and University of Delaware (nwf.org/NativePlant Finder/Plants).

TRACK VISITORS Join eBird to log sightings and search species lists for your area (ebird.org).

BUILD SHELTERS All About Bird Houses, from Cornell’s NestWatch, offers plans for dozens of cavity-nesting species (nestwatch.org/learn/ all-about-birdhouses). Sialis is a valuable hub for bluebird lovers, with instructions on how to monitor boxes, as well as predator-prevention information (sialis.org).

IDENTIFY INSECTS Bugguide.net is an exhaustive database; you can even upload photos to the site for an expert ID.

Clockwise from top: In-ground water gardens court birds, frogs, and insects. In autumn, her upper meadow comes alive with native little bluestem and goldenrods.

Instead of removing a declining birch, Roach underplanted it with native Aralia racemosa, and trimmed the branches to make a snag (a home for woodpeckers and other wildlife).

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SEASONAL SHIFTS When Roach moved to her property 30 years ago, she inherited big, century-old apple trees, remnants of a former orchard, from the original owners. They attract loads of pollinators while in bloom starting each May (above); now they are echoed by an espaliered Asian pear that she added at the back of the house. These hardy fixtures bear fruit in the fall (below), joining masses of easy-care shrubs that birds adore, like winterberry, spicebush, and chokeberry.

MORNING

STARS SLICE IT RICH If coffee cake and banana bread sang a duet, the harmonious result would be this moist loaf and its nutty cinnamon-and-brownsugar topping. The streusel not only caps off the creation, it also winds its way through every slice, for a sweet-salty beat in every bite.

For all recipes, see page 110.

STREUSEL BANANA BREAD

Sure as the sun rises in the east, baked goods make any breakfast feel special. But if you only indulge on weekends—or when the coffee-shop display proves irresistible—we have a rousing wake-up call: You can make these treats yourself any day of the week. We’ve put enticing new spins on eight bakery classics, ranging from a beat-the-clock quickbread to a crowd-pleasing pull-apart centerpiece you can prep the night before. Just pick one, and hit preheat.

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PHOTOGRAPHS BY YUKI SUGIURA TEXT BY JENNY COMITA RECIPES BY SHIRA BOCAR

HAZELNUTCHOCOLATE-SWIRL MONKEY BREAD

GATHER ROUND Leisurely weekend mornings were made for monkey bread. Yeasted dough gets rolled into tiny orbs, then assembled in a Bundt pan, where it rises while you relax with your coffee.

(Parents and grandparents: This is an excellent job for little hands, too.) The deep chocolatehazelnut notes come from generous drizzles of Nutella on the bottom of the pan and layered throughout. Prefer to sleep in? Work ahead of time. Our opus actually benefits from an overnight ferment in the fridge, taking on a more robust flavor. The next day, bring it to room temperature and set it in the oven.

HERB-CHEDDAR SCONES

SPREAD JOY While delectable on their own, these cheesy scallion-and-dillflecked beauties are our food editors’ new go-to vehicle for egg sandwiches, elevating a simple scramble into a savory feast. The herbs and sharp cheddar are folded into the crumbly, buttery dough (which comes together in a flash, no mixer required) and showered over the scones before baking to create crisp tops. For a shortcut, slice the dough into squares or wedges rather than cutting out rounds.

And for maximum enjoyment, serve with a swirl of butter.

PUMP UP THE JAM Biscuits, you’ve got a bold new look. Our fruit-swirled stunner starts with a classic buttermilkinfused dough that is rolled into a rectangle, blanketed in gorgeous pink filling, and folded into thirds like a letter.

Rather than bubbling in a saucepot, the jammy rhubarb is caramelized to lip-smacking perfection on a sheet pan in the oven, a mostly hands-off step that can be done up to five days ahead. Finish with a devil-may-care dusting of sanding sugar to add sweet, sparkly crunch.

RHUBARB-RASPBERRY BISCUIT CAKE

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SPOT A WINNER Inspired by an oldfashioned brunch offering—the cheese-and-fruit Danish—our cheerful, honey-drizzled tray bake skips the fussy, laminated pastry in favor of lowermaintenance focaccia dough. As for the plump apricots, we prefer jarred or canned ones, which have been poached in syrup.

They have a mellower flavor and silkier texture than their just-picked counterparts, and provide the right balance to the tangy cream cheese.

APRICOT-AND-CREAMCHEESE SQUARES

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DELIVER THE GOODS We’ve all met muffins that are actually cupcakes disguised as breakfast. This is not that kind of muffin. An everything-but-thekitchen-sink recipe in the best possible way, the hearty, generously sized marvels burst with grated apples, carrot, and coconut; golden raisins; and—in place of more traditional walnuts—pepitas.

The upshot of that clever swap is twofold: crisp, peppery bites, and fewer allergy concerns. Bake-sale volunteers, victory is yours!

MORNING-GLORY MUFFINS

HEALTH TIP To pack even more nutrition into this recipe, substitute spelt flour for all-purpose. It’ll up the whole grains and lend a subtle maple flavor.

SCORE THREE-POINTERS Bourekas, or flaky little parcels stuffed with savory fillings, originated in Turkey, but are now a morning nosh in kitchens and cafés all over the Middle East.

In our version, store-bought puff pastry speeds things up, as do leftover baked or mashed potatoes, if you have them. Assemble and freeze these ahead of time, then give them a quick egg wash and a scattering of nigella seeds before baking. Black sesame seeds are fine in a pinch, but we highly recommend seeking out the more intense-tasting real deal.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEGAN HEDGPETH

POTATO-FETA TURNOVERS

POP OUT OF BED Beyond an airy crust and a fruity middle, these sweet treats have little in common with their storebought siblings—though if you fill and freeze a batch in advance, they’re almost as convenient on a weekday morning (bake them for 25 minutes while you shower and dress). Packed with a zesty blueberry filling, they’re drizzled and coated with a basic confectioners’-sugar glaze; the intense violet hue comes from ground freeze-dried blueberries, found in the supermarket snack aisle.

A smattering of sprinkles might be gilding the lily, but trust us—no one will complain.

BLUEBERRY-LEMON “TOASTER” PASTRIES

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Star t Where You Slumb er The hours spent here are important ones: They set you up for a happy— or totally harried—day. Make your bed a sanctuary (treat yourself to soft organic linens), and for good sleep hygiene and a solid night’s rest, health experts are unequivocal: Cell phones don’t belong in bedrooms, especially kids’ rooms.

2 H Y D R AT E E A R LY, AND OFTEN

Make room for a water carafe. It’ll keep you quenched at night and prompt you to start the day with a full glass, which helps jump-start energy, protect joints, and flush your body of toxins. Then keep it flowing, since you need about 92 ounces a day.

Living photo director Dawn Sinkowski keeps a half-gallon Klean Kanteen bottle at work, which means fewer refills (Klean Kanteen Classic bottle, 64 oz., $37, kleankanteen.com).

1 FOCUS THE LIGHT

Reading a book is one of the healthiest (and most pleasant) ways to nod off. But just like the glow of a screen, a lamp’s blue and green wavelengths can suppress the hormone melatonin, which helps you wind down.

Pick a style with an adjustable joint, so you can aim its beam away from you and onto your novel; for added serenity, screw in a SimpleBulb Bedtime bulb, which emits less light on the stimulating end of the spectrum and will last 20-plus years ($18, amazon.com).

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Set an old-school analog alarm clock instead of relying on your cell phone.

You won’t get sucked into Instagram at night, or roll over and read emails the minute you wake.

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4

L AU N D E R F O R LONGEVIT Y

F I LT E R O T H E R FA B R I C S

For sheets that last well beyond 1,001 nights, change them once a week, and wash them in warm (not hot) water. Dry on low heat, and remove when barely damp. Smooth a fitted sheet over a mattress to finish drying; iron flat sheets, if desired, or hang them up, ideally on a line outside. They’ll smell super-fresh, and you’ll save on your energy bill. Try to wash clothes less often, too. Pj’s, bras, and towels can be worn or used three to five times before you toss them in, jeans more than that.

The plastic bags, soda rings, and straws that wind up in the ocean are just the trash we can see.

Invisible microfibers from synthetic clothing flow into the water and can be harmful to animals, too.

(A 2018 University of California at Santa Barbara study found that a fleece jacket releases 1.17 grams with every wash.) Zip polyester, acrylic, and nylon items into a laundry bag that can trap them, like the Guppyfriend ($30, patagonia.com), or toss in a microfibergrabbing Cora Ball ($30, coraball.com).

Clean both after fibers build up, just as you would a lint trap.

HOW TO CLEAN— AND GREEN—UP

YOUR LIFE

A NEAT AND ORGANIZED HOME IS A POWERFUL THING. A PLACE THAT’S ALSO ECO-FRIENDLY AND HELPS YOU FEEL HEALTHIER AND HAPPIER? NOW THAT’S A BEAUTIFUL THING. HERE ARE 25 EASY WAYS TO IMPROVE THE WAY YOU LIVE FOR GOOD. PHOTOGRAPHS BY KATE MATHIS | TEXT BY SANDY M. FERNÁNDEZ ADDITIONAL REPORTING BY ELYSE MOODY

THE DETAILS: West Elm Curvilinear Mid-Century table lamp, $129, westelm.com.

Newgate Charlie Bell alarm clock, in Copper, $29, newgateworld.com.

Malfatti Glass carafe, $55; and medium glass, $76 for 2, malfattiglass .com. This page: Garnet Hill Linen Stripe flat sheet, in Queen Slate Pinstripe, $108, garnethill.com.

MULTIPURPOSE SPRAY Combine 2 tablespoons castile soap with 2 cups water in a spray bottle. Use on countertops and other hard surfaces.

ALL-PURPOSE SCRUB

6 R E AC H F O R N AT U R A L CLEANERS

Keep these five basic yet hardworking household items on hand (from left): distilled white vinegar, castile soap (or any mild dish soap), baking soda, coarse salt, and lemon juice. (Essential oils, shown in the dropper bottle, are a natural way to add a hint of fragrance.)

Buy them in bulk, and mix up our formulas. Put allpurpose and glass cleaners into spray bottles, and stash mini sets where you do frequent spotcleans, like in the powder room and upstairs baths.

Pour ½ cup baking soda into a bowl. Add just enough castile soap to make a paste. Spread the mixture on the flat side of half a lemon to clean kitchen stains or inside the oven. Wipe away residue with a damp rag or sponge.

GLASS SPRAY Combine equal parts distilled white vinegar and water in a spray bottle. This also works on polyurethane-finished wood floors.

Lemons have wideranging scouring powers. The juice’s citric acid can break down stains (sprinkle a half with salt to scrub wooden cutting boards), is antibacterial, and eliminates odors.

5 U S E PA P E R T O W E L S W I S E LY

It’s tempting to rip off a square for every little spill or spiffying-up, but Grandma was onto something when she reached for cloth rags. Another alternative: If You Care reusable paper towels ($9, buyifyoucare.com). Editor in chief Elizabeth Graves swears by them. Each roll is made of cellulose, unbleached cotton, and salt, and does the work of 18 traditional ones when you use a sheet a week. One sturdy wipe is simple to rinse or sanitize in the dishwasher, and compost when you’re done.

SCRUB YOUR EATING

Refresh Each Room These quick tips will help you clean more efficiently, and keep your home gleaming longer.

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8

T I DY U P TAC T I C A L LY

D E C L U T T E R AT T H E D O O R

Ever wonder how professional house cleaners finish so fast— and do it so well? Dust from the top down, so you can sweep up (and not just stir up) what settles on the ground with a vacuum, before swabbing the floors. Also, scrub dirtiest to cleanest. In the bathroom, for instance, wipe down the toilet, add bowl cleaner, and prop the brush under the seat to let it drip dry. Then spritz the tub or shower with cleaner, and let it sit; spray and swipe down the sink and counters.

Go back to spritz and wipe the toilet exterior, swipe and rinse the shower, and finish with the floor.

In the kitchen, start with the stove and counters.

If you don’t let unnecessary papers and mail into your home, they can’t pile up and give you agita. “To the motto ‘reduce, reuse, recycle,’ add ‘refuse,’” advises Shia Siu, author of Zero Waste (Skyhorse Publishing).

Unsubscribe from junk mail (at ecocycle.org), then put a lidded recycling basket in your entryway or mudroom to intercept the rest.

9 K E E P D I R T O U T, T O O

To prevent it (or sand) from crossing your threshold, along with bacteria and chemicals, take off your shoes and wipe your pet’s paws. And wash your hands as soon as you enter your place to head off germs, says Becky Rapinchuk, author of Clean Mama’s Guide to a Healthy Home (HarperOne).

BE SMART ABOUT BIG-TICKET ITEMS Before you buy a new coffee table—or reno the entire kitchen— familiarize yourself with the eco-friendly options out there.

10 | L O O K F O R S U S TA I N A B L E W O O D When shopping for furniture, cabinets, trim, or flooring, scan for the Forestry Stewardship Council (FSC) logo—it signifies that the company helps promote responsible forest management—or find certified suppliers at us.fsc.org. Even better, consider salvaged wood.

“Old-growth lumber is stronger, more stable, and more resistant to rot and termites,” says Chris Stock, owner of Philadelphia Salvage Company. “Plus, it looks nice.”

11 | P I C K Z E R O -VO C PA I N T Choose formulas without volatile organic compounds. Check the label carefully to make sure both the base and colorant comply. Lines like Benjamin Moore Ben and Natura, and Sherwin-Williams Eco-Select and Harmony fit the bill.

12 | C H O O S E E N E R GY- S TA R A P P L I A N C E S A new refrigerator with the label uses at least 15 percent less energy than current options without it do, and 40 percent less than a conventional 2001 model.

In three easy steps.

13 Buy local, buy seasonal And go for organic fruits and vegetables that are free of harmful pesticides. Strawberries and spinach top the Dirty Dozen list of produce with the highest levels.

Next up: nectarines, apples, grapes, peaches, cherries, pears, tomatoes, celery, potatoes, and bell peppers.

Organic may be more expensive, but opt for it when you can. As for meat, poultry, and dairy, look for “raised without antibiotics” on the label. The thinking is the drugs that were long fed to animals to increase their weight, and are still used to stave off disease, may make the bacteria in their guts—and ours—resistant.

14 Wash well Prep greens right away, says Living food editorial director Sarah Carey. Be sure to wash your hands first; that’s how germs sneak in. Put the leaves in a large bowl of cold water and swish to send grit to the bottom; repeat until none remains. Then drain and dry them, roll them up in a clean towel, and put them in a resealable bag. Wait to rinse berries till you’re ready to eat them, but immediately take them out of the leaky clamshell, cull mushy ones, and repack the rest in an airtight container.

15 Clean your body naturally

No fancy juice cleanse required. Your highly sophisticated system does this just fine when you feed it the right things. Stay hydrated, and fill up on whole fruits and vegetables, as well as fiber-rich foods, like pears, broccoli, lentils, and oatmeal, to speed digestion and help the billions of healthy bacteria living in your gut flourish and protect your immunity.

AC E A P P L I A N C E SCIENCE

16 | PAC K AN EFFICIENT FREEZER When it’s full, it takes less energy to keep everything cold. On the flip side, empty your refrigerator regularly—less food to chill lowers your bill.

17 | R E LY O N T H E D I S H WA S H E R Hand-scrubbing a sinkful uses about 27 gallons of water, per the National Resources Defense Council; appliances made after 2013, just five. (Even a 20-yearold one halves that water use.) Germkilling temperatures also sanitize. Use a light or fast cycle for most loads to save energy, and skip the preliminary hand rinse under the faucet: That fakes out newer machines’ grime sensors so they don’t run full-force.

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Lig hten Your Fo otprint

22

Give landfills a break, and your pocketbook a boost, by focusing on what you need and responsibly discarding what you don’t.

RAISE YOUR RECYCLING GAME Glass, paper, rigid plastics—you’ve got the basics down.

Here’s how to think beyond the blue bin:

C O M P O S T ( Y E S , YO U C A N !)

Got food scraps? Congratulations: Even in the city, you qualify to transform them into fertilizer that can help feed the planet. Put fruit and vegetable peels, eggshells, tea leaves, paper tea bags, coffee grounds, and paper filters in an airtight countertop bin to put a lid on the smell—or keep a covered bowl in the freezer. Then take your weekly bag to a municipal site or farmers’-market stand, or start a pile in your backyard. Go to marthastewart.com/composting101 for the full how-to.

19 | P L A S T I C B AG S The ones that hold groceries, produce, and dry cleaning are all made of high- or low-density polyethylene, which most municipal recyclers can’t accept. But many major retailers, including Target and Walmart, offer dropoff bins. Visit how2 recycle.info to find a participating store.

BE A FIXER, NOT A TOSSER

In 1929, the average middle-class man owned six work outfits; the average woman, nine—all built to last. The typical American today buys six items of clothing a month. And we dump an awful lot: 84 percent of unwanted attire ended up in a landfill or an incinerator in 2012, per U.S. Environmental Protection Agency data. To streamline what you have, invest in fewer, higher-quality pieces, and when they wear thin, repair them. The Japanese tradition of sashiko (above) is a form of mending that announces itself with artful designs in white thread, and leaves shirt plackets and knees thicker and more durable. If you don’t want to DIY it, shop at retailers that make mending part of their ethos. Nudie Jeans offers free repairs on every pair for life. Patagonia does the same for all its gear, in addition to providing repair instructions and selling used and recycled clothing and more via its Worn Wear program.

21 | C O S M E T I C S JARS AND TUBES L’Oréal, Garnier, Burt’s Bees, L’Occitane, and more beauty brands are working with the eco-ninjas at TerraCycle to upcycle as much as possible, including tricky mascara tubes. Go to terracycle.com to find a collection point near you (like a local drugstore) and drop off your empties.

TerraCycle will take it from there.

23 GO FOR REFILLABLES

Back in the day, the milkman picked up empty bottles. We may soon be able to return ice cream and other containers in the same fashion, thanks to programs under way at Nestlé, PepsiCo, Procter & Gamble, Unilever, and several other companies. Together with TerraCycle, they’re testing a website called Loop, where you can buy food and toiletries in glass, metal, and reusable engineeredplastic vessels and mail them back for more. (Nespresso already lets consumers return its pods in prepaid envelopes; the aluminum gets recycled, the grounds composted.) Repurpose glass bottles and jars you have, filling them with food you make or buy in bulk, like grains and beans.

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

18

20 | D E N I M Take any stretched, faded, or outdated jeans to a J.Crew, Madewell, or Rag & Bone store. You’ll get a discount on a new pair, and the discards will get transformed into home insulation, as part of these companies’ partnerships with Cotton Incorporated’s Blue Jeans Go Green initiative.

25 AND FOR GOOD MEASURE . . .

Change your furnace filter once a month so it efficiently removes dirt, dust, and other allergens, like mold spores, from the air. Filters with a MERV, or minimum efficiency reporting value, higher than 10 do this best. If you don’t have a centralized heating or air-conditioning system, consider a standalone unit. While you’re at it, filter your pipes to eliminate chemicals like chlorine in drinking water. If you can’t do a wholehome system, says Rapinchuk, then just equip your showers and faucets; a filtered water pitcher is another fast fix.

24 CLEAN THE AIR

Aside from being lowmaintenance and low-thirst, these houseplants—English ivy (above), snake plants (right), and a peace lily (in front)— were among the highest scorers in a NASA test for air-cleaning ability.

Their leaves absorb carbon dioxide to convert it into energy, and take in other gases, including volatile organic compounds like benzene and formaldehyde, along with it. To spread the benefits, “I keep a peace lily in my bedroom, another in the living room with a couple of snake plants, and ivy in the bathroom,” says Living features and garden editor Melissa Ozawa. One of her go-to online plant sources is Glasshouse Works (glasshouse works.com).

HEALTH TIP Despite their docile name, peace lilies are great for the air but toxic to cats and dogs. Pet owners should keep them well out of reach.

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

GOOD THINGS

Recipe Index

2 teaspoons ground cumin PAGE 28

BREAKFAST BAKED GOODS Apricot-andCream-Cheese Squares 112 BlueberryLemon “Toaster” Pastries 114 HazelnutChocolateSwirl Monkey Bread 110

Morning-Glory Muffins 113

Spiced Lamb Kebabs 108

Potato-Feta Turnovers 113

Spring-Green Ragout With Poached Eggs 109

Streusel Banana Bread 110 STARTERS, SALADS, SOUPS & SIDES Alsatian Flatbread 32 Beet Muhammara 108 Gefilte Fish 70 Ham Chowder 32 Herb, Kumquat, and Cucumber Salad With Sumac Dressing 108 Savory Matzo Crackers 28 Snap-Pea and Melted-Leek Tartines 109

Swiss-Chard and Almond Pasta recipe card Twice-Baked Croissant 32 DESSERTS AlmondCoconut Chewy Chocolate Cookies 72 Citrus Cornmeal Cake With Wine-Roasted Strawberries 109

Kosher salt and freshly ground black pepper

Marzipan-Apricot Eggs Raw eggs (used in this recipe) should not be consumed by pregnant women, young children, the elderly, or anyone with compromised health.

12 dried Turkish apricots 12 pieces (each ¼ by ½ inch) dark chocolate 4 ounces marzipan 1 large egg white, beaten Colored sanding sugar

With a paring knife, make a 1/2inch-wide pocket on side of each apricot. Stuff each with chocolate.

Pinch off 1-teaspoon pieces of marzipan; flatten with your fingers to about 1/8 inch thick. Wrap each around an apricot, molding to adhere until fully covered in an egg shape (pinch off excess, if needed). With a small brush, lightly coat marzipan eggs with egg white; roll in sugar. Transfer to a plate; let stand 30 minutes.

Store in an airtight container at room temperature up to 2 weeks.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 55 MIN.

MAKES: 12

MarzipanApricot Eggs 108

PAGE 82

OTHER

MAINS

Melted Leeks 109 Sugar/ Blueberry Glaze 114 Wine-Roasted Strawberries 109

Fresh cilantro and sliced radishes, for serving

Purée nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds.

Stream in oil; purée to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days.

Serve, topped with more oil and cilantro, with radishes alongside.

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

Spiced Lamb Kebabs 3 tablespoons sumac 4 teaspoons ground cumin 4 teaspoons ground coriander 2 tablespoons ground Aleppo pepper 2 pounds ground lamb (85 percent lean) 1 white onion, finely chopped (1½ cups) 1 tablespoon minced garlic (from 3 cloves) 2 tablespoons finely chopped fresh cilantro

SPRING FORWARD

Herbed Yogurt 108

Cheesy Asparagus Pasta recipe card

plus more for drizzling

Martha’s Easter Sugar Cookies 24

Steamed Carrots With Lemon and Sea Salt 109

Avocado, Salsa, and Cilantro Omelet 68

2/3 cup extra-virgin olive oil,

Mushroom, Parmesan, and Watercress Omelet 68

Pea-Pesto Handkerchiefs recipe card

RhubarbRaspberry Biscuit Cake 112

2 tablespoons pomegranate molasses, such as Al Wadi

Ham and Snow-Pea Fried Rice 32

Herb-Cheddar Scones 112

2 tablespoons fresh lemon juice 2 teaspoons ground Aleppo pepper

Diner-Style Omelet 68

Mushroom Tortellini With Arugula recipe card

1 small clove garlic, peeled

2 teaspoons finely chopped Fresno chile Kosher salt

1½ cups walnut halves, toasted and cooled 2 pounds red or Chioggia beets, peeled and chopped (3 cups)

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 3 HR.

55 MIN. | SERVES: 8

Herbed Yogurt ½ cup finely chopped fresh parsley or dill, or both 1 cup plain yogurt (not Greek) 1 teaspoon finely grated lime zest, plus ½ teaspoon fresh juice Kosher salt Extra-virgin olive oil, for drizzling

Stir herbs into yogurt. Add zest and juice; season with salt. Serve, drizzled with oil, or refrigerate in an airtight container up to 3 days.

ACTIVE/TOTAL TIME: 10 MIN.

Herb, Kumquat, and Cucumber Salad With Sumac Dressing 1 tablespoon finely grated lemon zest, plus 3 tablespoons fresh juice 1 tablespoon sumac Kosher salt and freshly ground pepper

½ cup extra-virgin olive oil 8 cups tender baby greens, such as arugula, frilly mustard, and red-veined watercress 2 cups fresh tender-herb leaves, such as mint, cilantro, and dill

Herbed Yogurt (recipe follows), for serving

2 cups thinly sliced mini cucumbers (from 2)

ander, and Aleppo pepper. In a large bowl, combine ¼ cup mixture, lamb, onion, garlic, cilantro, chile, and 2 tablespoons salt; thoroughly incorporate with your hands. Refrigerate, covered, at least 3 hours and up to 1 day.

2. Preheat a grill to medium-high.

Working with about 1/3 cup at a

1 cup thinly sliced scallions (from 4)

½ cup thinly sliced kumquats (from 8)

Whisk together zest, juice, and sumac; season with salt and pepper. Whisk in oil to combine.

Toss remaining ingredients with half of dressing. Serve with additional dressing, if desired.

ACTIVE/TOTAL TIME: 25 MIN.

108

APRIL 2019

| MAKES: 1 CUP

Extra-virgin olive oil, for tray

1. Combine sumac, cumin, cori-

Beet Muhammara

time, form mixture into roughly 3-inch ovals; thread onto skewers.

(You should have about 16 kebabs.)

Transfer to a tray lightly coated with oil; turn kebabs to lightly coat all sides. Grill, turning occasionally, until charred in spots and a thermometer inserted in thickest parts reaches 140°, 10 to 12 minutes. Dust with remaining spice mixture; serve with yogurt.

| SERVES: 8

Snap-Pea and MeltedLeek Tartines Kosher salt and freshly ground pepper

½ teaspoon Meyer-lemon zest, plus 2 teaspoons fresh juice

Spring-Green Ragout With Poached Eggs ½ cup extra-virgin olive oil, plus more for drizzling 1 yellow onion, finely chopped (1½ cups)

3 tablespoons extra-virgin olive oil

3 cloves garlic, peeled and smashed

2 cups ricotta

1 jalapeño (seeded if less heat desired), thinly sliced ( ¼ cup)

3 cups sugar snap peas, trimmed and thinly sliced on the bias

1/3 cup fresh mint leaves, roughly chopped 6 thick slices rustic bread 2 cups Melted Leeks (recipe follows) 1. Preheat broiler. Stir ½ teaspoon

salt, ¼ teaspoon pepper, zest, and 1 tablespoon oil into ricotta.

In another bowl, toss peas with 2 tablespoons oil, lemon juice, and mint. Season with salt and pepper.

2. Broil bread in a single layer on

a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes.

Spread with ricotta mixture, then cut each slice in half. Transfer to a serving platter and top with leeks and pea mixture. Serve.

ACTIVE/TOTAL TIME: 35 MIN.

| SERVES: 8

1¼ pounds tomatillos, husked, well washed, and cut into 1-inch wedges (4 cups) 4 cups packed spinach

¼ cup extra-virgin olive oil 3 leeks, white and light-green parts only, halved lengthwise, thinly sliced, and well washed (4 cups) Kosher salt 2 teaspoons ground Aleppo pepper 1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice 1 teaspoon finely minced fresh rosemary leaves

In a large skillet, heat oil over medium. Add leeks; season with salt. Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes.

Add Aleppo pepper, zest, rosemary, and another pinch of salt.

Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more. Remove from heat; stir in lemon juice. | TOTAL TIME: 35 MIN.

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 1 HR.

SERVES: 8

Steamed Carrots With Lemon and Sea Salt If using purple carrots, steam them last so the color doesn’t bleed.

Kosher salt

2 tablespoons minced fresh cilantro stems, plus leaves for serving

2 pounds rainbow carrots, peeled and trimmed, halved or quartered if large

1 teaspoon coriander seeds

Extra-virgin olive oil, lemon wedges, and flaky sea salt, such as Jacobsen, for serving

1 teaspoon cumin seeds 12 scallions, white and lightgreen parts only, cut on the bias into 1-inch pieces (1 cup) 2 cans (each 15 ounces) chickpeas, drained and rinsed 2 bunches thin asparagus, trimmed and cut on the bias into 2-inch pieces (4½ cups) 8 poached eggs (for how-to, go to marthastewart.com/ poachedeggs) 1. In a large skillet, preferably

Melted Leeks

ACTIVE TIME: 15 MIN.

Kosher salt and freshly ground pepper

tomatillo mixture, asparagus, and remaining 2 cups spinach.

Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is brightgreen and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.

enameled cast iron, heat ¼ cup oil over medium. Add onion, garlic, jalapeño, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.

2. Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and ½ cup water; season with salt and pepper.

Blend until puréed, adding up to ½ cup more water if needed.

Season with salt and pepper.

3. Wipe skillet clean; return to medium heat. Swirl in remaining ¼ cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas,

In a large straight-sided skillet, bring ½ inch water to a boil. Season with kosher salt. Working in batches, add carrots in a single layer. Cover, reduce heat to mediumlow, and cook, shaking pan occasionally, until crisp-tender, 4 to 6 minutes. Drain; transfer to a platter. Drizzle with oil, squeeze with lemon, season generously with flaky salt, and serve.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 8

Citrus Cornmeal Cake With Wine-Roasted Strawberries 2/3 cup extra-virgin olive oil, plus more for pan 3 large eggs, room temperature 1¼ cups sugar 1 tablespoon grated orange or tangerine zest, plus ½ cup fresh juice 1 teaspoon pure vanilla extract or paste

¾ cup sweetened shredded coconut 1¼ cups unbleached allpurpose flour

¾ cup fine yellow cornmeal 1¼ teaspoons baking powder ¼ teaspoon baking soda 1 teaspoon kosher salt

Wine-Roasted Strawberries (recipe follows) and lightly sweetened whipped cream, for serving 1. Preheat oven to 350°. Brush

bottom and sides of a 9-inch springform pan with oil. Line bottom with a parchment round; oil parchment. In a large bowl, whisk together oil, eggs, 1 cup sugar, orange zest and juice, and vanilla. In another bowl, whisk together coconut, flour, cornmeal, baking powder, baking soda, and salt. Stir into egg mixture just to combine.

2. Pour batter into prepared pan.

Sprinkle evenly with remaining

¼ cup sugar. Bake until cake pulls away from sides and a tester inserted in center comes out clean, about 40 minutes. Transfer to a wire rack; let cool 20 minutes.

Run a knife between cake and sides of pan to loosen. Remove sides of pan; let cool completely.

Serve with strawberries and whipped cream. | TOTAL TIME: 55 MIN., PLUS COOLING | MAKES: ONE 9-INCH CAKE ACTIVE TIME: 15 MIN.

Wine-Roasted Strawberries 1 small orange 1 small lemon

¼ cup dry white or rosé wine ¼ cup pure maple syrup 2 quarts strawberries, hulled and halved (6 cups) 2 star-anise pods

Preheat oven to 350°. Peel three 2-inch-long strips of zest each from orange and lemon, then juice both (you should have ¼ cup juice total). Stir wine and maple syrup into juice. Place strawberries in a 9-by-13-inch baking dish.

Add juice mixture, zest strips, and star anise; stir to combine.

Roast, stirring once, until sauce is slightly syrupy and strawberries turn bright red, 1 hour, 20 minutes to 1 hour, 30 minutes. Let cool completely. Strawberries can be refrigerated in an airtight container up to 3 days.

ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | MAKES: 21/2 CUPS

MAKES: 11/2 CUPS

MARTHA STEWART LIVING

109

The Workbook MORNING STARS PAGE 94

transfer using parchment to a wire rack. Let cool completely before serving.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR. 50 MIN.,

PLUS COOLING | MAKES: ONE 9-BY-5-INCH LOAF

Hazelnut-Chocolate-Swirl Monkey Bread 21/4 teaspoons active dry yeast (1 package)

1/2 cup plus a pinch granulated sugar

Streusel Banana Bread

2 sticks unsalted butter, melted separately, plus more for brushing and pan

STREUSEL

1 cup whole milk

6 tablespoons unsalted butter, room temperature, plus more for pan

11/2 teaspoons kosher salt

3/4 cup unbleached all-purpose flour 1/3 cup packed light-brown sugar

41/2 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt 1/2 cup chopped pecans CAKE

11/2 cups unbleached all-purpose flour

3/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 stick unsalted butter, melted 1 cup granulated sugar 2 large eggs, room temperature 1 teaspoon pure vanilla extract

1/3 cup buttermilk 3 very ripe bananas, mashed until smooth (1 cup)

1. Streusel: Preheat oven to 350° with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)

2. Cake: In a large bowl, whisk together

flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in.

Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.

3. Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.)

Let cool in pan 20 minutes, then

110

APRIL 2019

2 large eggs, room temperature 11/4 cups hazelnut-chocolate spread, such as Nutella, melted in microwave 11/2 cups packed light-brown sugar 2 tablespoons ground cinnamon 1. In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110°), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.

2. Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).

3. Generously butter a 10-inch Bundt pan.

Drizzle bottom with 1/4 cup hazelnutchocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.

4. Deflate dough; divide into quarters.

Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls.

Coat each in melted butter, then roll in sugar mixture; place in prepared pan.

Drizzle evenly with 1/4 cup hazelnutchocolate spread. Repeat 3 more times.

Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)

5. Preheat oven to 350°. Bake, rotating

pan halfway through, until bread feels

®

The Workbook firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

®

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 3 HR. 25 MIN., PLUS COOLING | MAKES: ONE 10-INCH BUNDT CAKE

1 teaspoon pure vanilla extract 2 cups unbleached all-purpose flour, plus more for dusting 1 teaspoon baking powder

½ teaspoon baking soda 1 teaspoon kosher salt 1 stick cold unsalted butter, cut into ½ -inch pieces

¾ cup buttermilk, plus more

Herb-Cheddar Scones 2 cups unbleached all-purpose flour, plus more for dusting 2 teaspoons baking powder 1½ teaspoons kosher salt

¼ teaspoon freshly ground pepper 1 stick cold unsalted butter, cut into ½ -inch pieces

½ cup heavy cream, plus more for brushing 2 large eggs 4 ounces sharp cheddar, shredded (1 cup)

½ cup thinly sliced scallions (from 4 to 6), plus more for sprinkling 2 tablespoons fresh dill sprigs, plus more for sprinkling 1. Preheat oven to 425°. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few peasize pieces remaining. In another bowl, whisk together cream and eggs.

2. Make a well in flour mixture; add

egg mixture, cheddar, scallions, and dill.

Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 23/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.

3. Brush tops with cream; sprinkle

with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 50 MIN., PLUS COOLING | MAKES: 10

Bite-size magic. ®, TM, © 2019 Kellogg NA Co.

Rhubarb-Raspberry Biscuit Cake

Coarse sanding sugar 1. Preheat oven to 350°. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely.

(You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)

2. Increase oven temperature to 400°.

Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining.

Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.

3. Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchmentlined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 2 HR., PLUS COOLING | SERVES: 6 TO 8

Apricot-and-Cream-Cheese Squares 1¼ teaspoons active dry yeast (from 1 package) 2 tablespoons plus 1 teaspoon and a pinch sugar

1 pound rhubarb, trimmed and cut into ½ -inch pieces (about 3 cups)

6 tablespoons extra-virgin olive oil, plus more for drizzling

6 ounces fresh raspberries

1 teaspoon kosher salt

1/3 cup plus 2 tablespoons

2 cups unbleached all-purpose flour

granulated sugar

112

for brushing

APRIL 2019

4 ounces cream cheese, room temperature

®

1 can (15 ounces) apricot halves in heavy syrup, drained

¼ cup honey 1. In the bowl of a mixer fitted with the

dough-hook attachment, combine yeast,

¾ cup warm water (110°), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together.

Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.

2. Coat a 9-by-13-inch metal baking

pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.

3. Preheat oven to 425° with a rack in lower third. Press dimple-like indentations all over dough with your fingers.

Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.

4. Bake until golden brown on top, 23 to

25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve. | TOTAL TIME: 2 HR. 20 MIN., PLUS COOLING | MAKES: 12

ACTIVE TIME: 20 MIN.

Morning-Glory Muffins 1 cup unbleached all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon

1/2 teaspoon kosher salt 1/2 cup pepitas, finely chopped 1/3 cup vegetable oil 1 cup packed dark-brown sugar 2 large eggs, room temperature

1/3 cup whole milk 1 large carrot, peeled and grated (2 cups) 1 Granny Smith apple, peeled, cored, and grated (1¼ cups)

1/2 cup unsweetened shredded coconut

1/2 cup golden raisins 1. Preheat oven to 350°. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours,

baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix).

Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.

®

Rice Krispies Treats, made with ...

2. Bake until golden and a toothpick

inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR., PLUS

COOLING | MAKES: 12

Potato-Feta Turnovers This is also a great way to use up leftover cooked potato; start with one cup of mashed to make the filling.

1 medium russet potato, scrubbed and pricked all over 3 ounces feta, crumbled ( 1/2 cup) 1 tablespoon minced chives Kosher salt and freshly ground pepper 2 large eggs Unbleached all-purpose flour, for dusting 1 package (14 ounces) all-butter puff pastry, thawed 2 tablespoons nigella or black sesame seeds 1. Preheat oven to 400°, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.

2. On a lightly floured surface, roll pas-

try into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles.

Crimp edges with a floured fork.

With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).

3. Brush turnovers with egg wash;

#SoMuchToLove

sprinkle with seeds. Bake, rotating

MARTHA STEWART LIVING

113

®, TM, © 2019 Kellogg NA Co.

The Workbook sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 2 HR. 15 MIN., PLUS COOLING | MAKES: 6

Sugar/Blueberry Glaze ¼ cup freeze-dried blueberries (optional; omit to keep glaze white) 1¼ cups confectioners’ sugar

¼ teaspoon pure vanilla extract

Blueberry-Lemon “Toaster” Pastries 3 tablespoons sugar 2 teaspoons cornstarch Pinch of kosher salt 5 ounces fresh blueberries (1 cup) Grated zest of ½ lemon Unbleached all-purpose flour, for dusting 1 package (14 ounces) allbutter puff pastry, thawed

Place blueberries in a resealable plastic bag; crush with a rolling pin until finely ground. (You should have 1 tablespoon.) Transfer to a bowl; whisk in sugar.

Gradually whisk in 1 tablespoon water and vanilla. Whisk in more water, 1 teaspoon at a time, until thick like honey. Whisk until smooth. Use immediately.

instructions. Let cool completely.

Gently remove cameos and ferns from eggs. (Reuse these eggs to bake more reliefs, if desired; discard eggs when done.)

5. Affix cameo and fern reliefs to dyed eggs using adhesive dots.

(Reliefs can be removed and stored.)

HOW-TO

Luster-Splatterware Eggs LIKE FINE CHINA EASTER TIP PAGE 76

Sugar/Blueberry Glaze (recipe follows) and purple sprinkles (optional), for decorating

2. Place 1 heaping tablespoon of

filling lengthwise on one half of each rectangle, leaving a 1/2-inch border. Whisk egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal. With the tip of a sharp knife, cut vents in each pastry. Arrange pastries on a parchment-lined baking sheet; freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).

3. Preheat oven to 400°. Brush pastries with egg wash. Bake, rotating sheet halfway through, until deep golden brown and juices are bubbling, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.

Glaze and decorate as desired.

Let set before serving. | TOTAL TIME: 1 HR. 10 MIN., PLUS COOLING | MAKES: 6 ACTIVE TIME: 20 MIN.

APRIL 2019

To dry dyed eggs without marring their finish, contributing editor Silke Stoddard overturns mini muffin tins and places eggs between the cups. “Blot them with a paper towel first, and the pan won’t leave marks on their sides,” she says.

Sponsored by Heinz Real Mayonnaise

HOW-TO

Jasperware Eggs Any eggs will work here, but organic ones tend to accept the dye better.

1. Wipe room-temperature hardcooked or blown-out white eggs with distilled white vinegar; dry thoroughly. Dye various colors following egg-dye manufacturer’s instructions. (For a tutorial, go to marthastewart.com/eggdyeing 101.) Remove from dye bath; gently dab with a paper towel and let dry completely.

2. Soften polymer clay by kneading well. Press into cameo and fern silicone molds; make sure it’s distributed evenly and all crevices are filled, and let it extend a bit over edges. Using a long, thin, flat knife, scrape off excess clay over top of molds to create level surfaces.

3. Make egg-size nests out of aluminum foil and place on a baking sheet; place uncooked eggs inside.

Flex molds and carefully remove cameo and fern reliefs. Lay one relief on each egg on sheet by holding clay by its edges and shaping it to follow egg’s curves.

4. Bake uncooked eggs with reliefs according to clay manufacturer’s

114

SOURCES: BestPysanky Traditional powdered dye, in Dove Gray, $1.50, bestpysanky.com. Martha Stewart multisurface satin acrylic craft paint, in Snowball, $9.50 for 8 oz.; and Fair Isle Dots adhesive stencils, $9.50, michaels.com.

SOURCES: BestPysanky Traditional powdered dye, in Pine, Pebble, Dove Gray, and Rosewood, $1.50 each, best pysanky.com. Anyana silicone cameo mold, $11.75 for 2, amazon.com. Katy Sue Designs fern mold, $15, katysue designs.us.com. Craft Smart polymer clay, in Rose and Olive Green, $2 for 2 oz.; and Sculpey III oven-bake clay, in Beige and White, $2.75 for 2 oz., michaels.com.

1 large egg

1. Stir together sugar, cornstarch, and salt. Add berries and zest; toss to coat, mashing some berries against side of bowl. On a lightly floured surface, roll pastry into a rectangle; cut into six 4-by5-inch rectangles.

your liking. Repeat with more stencils and eggs.

HOW-TO

Pierced-Creamware Eggs 1. Wipe room-temperature hardcooked or blown-out white eggs with distilled white vinegar; dry thoroughly. Dye gray following eggdye manufacturer’s instructions.

Remove from dye bath; gently dab with a paper towel and let dry completely. Combine with undyed hard-cooked or blown-out brown eggs in various natural shades.

2. Place a self-adhesive stencil onto an egg, carefully pressing it onto shell to ensure there are no gaps. Dip a small foam dabber into white craft paint, making sure not to oversaturate (so extra paint won’t leak). Push tip of dabber over stencil cutouts. Remove stencil immediately, before paint dries.

Rinse stencil while paint is still wet.

3. Let pattern stenciled onto egg dry, then repeat until motif is to

1. Wipe room-temperature hardcooked or blown-out white eggs with distilled white vinegar; dry thoroughly. Dye pink following egg-dye manufacturer’s instructions. Remove from dye bath; gently dab with a paper towel and let dry completely.

2. Apply a bit of olive oil to a paper towel; rub onto dyed eggs. Use a cotton swab to dab a little pink edible luster dust onto egg; rub with a facial tissue to coat.

3. To create splattered eggs, wipe more room-temperature hardcooked or blown-out white eggs with vinegar; dry thoroughly.

Prepare pink dye bath according to manufacturer’s instructions, ideally in a shallow bowl with a flat bottom.

4. Add 1/2 teaspoon olive oil to dye bath; let it work itself into small bubbles (this will take a few minutes); do not swirl. Add up to 1 teaspoon more oil, if needed.

(Don’t add too much, or the bubbles will be too large for the pattern to work. But if bubbles are tiny, add a bit more.) Carefully place an egg in bath; roll until all parts are covered by dye.

5. Remove egg from bowl; gently dab with a paper towel and let dry completely. Dip a cotton swab into white edible luster dust, then dab on egg here and there at random.

Rub dust into shell with a tissue.

SOURCES: BestPysanky Traditional powdered dye, in Pink Tulip, $1.50, bestpysanky.com. Roxy & Rich Hybrid sparkle dust, in Fuchsia and Super Pearl, $7 for 2.5 g, nycake.com.

Th Easte Cheesecak

THAT WILL GET EVERYONE HOPPING

R A S P B E R RY- L E M O N CHEESECAKE BARS Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings (incl. refrigerating)

W HAT YO U N E ED 2 cups graham cracker crumbs 1 cup plus 2 Tbsp. sugar, divided 6 Tbsp. butter, melted 3 cups (12 oz.) raspberries, divided 1 Tbsp. each zest and juice from 1 lemon 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 4 eggs

MA K E I T HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides.

Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

RESERVE 1/2 cup raspberries and 1 tsp. lemon zest for later use.

BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust.

BAKE 35 to 40 min. or until center is almost set. Cool completely.

REFRIGERATE 4 hours. Top with reserved raspberries and lemon zest.

Use foil handles to remove cheesecake from pan before cutting into bars.

©2019 Kraft Foods

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The Workbook

notebook

or decal, gently pressing down. When you feel it has adhered to egg, carefully remove paper. If any parts aren’t completely attached, dab them carefully with moist paper towel. Let dry completely.

YOU R E S S E N T I A L PL A N N E R

Events Ideas Products Offers

SOURCES: BestPysanky Traditional powdered dye, in Blue, $1.50, bestpysanky.com. Tattoorary Delft Blue temporary tattoos, from $3 each; and nail decals, $4 for 12, tattoorary.com.

HOW-TO

Café-au-Lait-Bowl Eggs 1. Wipe room-temperature hard-cooked or blown-out white eggs with distilled white vinegar; dry thoroughly. Dye blue and pink following egg-dye manufacturer’s instructions.

MARTHASTEWART.COM/NOTEBOOK

2. For eggs with colored tops, place one egg at a time in their carton. Quickly use acrylic spray paint to paint top of egg from directly overhead.

3. For polka-dotted eggs, dip a foam dabber into a bit of white or blue craft paint (depending on color you’ve dyed egg). Press dabber evenly onto egg to create polka dots. Let dry completely.

Continue around egg until you achieve desired look. (Vary paint color and size of dabber as desired.)

SOURCES: BestPysanky Traditional powdered dye, in Rosewood and Blue, $1.50 each, best pysanky.com. Montana Gold Acrylic Professional spray paint, in Mt. Fuji, $7.75, dickblick .com. Martha Stewart multisurface satin acrylic craft paint, in Snowball, $9.50 for 8 oz., and Indigo, $2.50 for 2 oz.; and dauber set, $9.50, michaels.com. DecoArt Americana acrylic paint, in Cranberry Wine, $1.50 for 2 oz., homedepot.com.

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HOW-TO

Royal-Copenhagen Eggs

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1. For blue eggs, wipe room-temperature hard-cooked or blown-out white eggs with distilled white vinegar; dry thoroughly. Dye following egg-dye manufacturer’s instructions.

One per customer

perriconemd.com/coldplasma

2. For patterned eggs, remove protective film from a temporary tattoo or nail decal.

Cut around shape, if needed, leaving a 1/8-inch margin. Hold tattoo or decal by edges, without touching inked side.

Place on the center of a hard-cooked or blown-out white egg.

3. Holding egg in one hand, secure tattoo or decal with your thumb. With other hand, dab a wet paper towel over tattoo

116

APRIL 2019

$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.martha stewart.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.

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Collecting

Like one-of-a-kind tiger-eye marbles, these slag-glass vases from the 1930s are uniquely pretty and playful. They owe their ripples to a machine that churned molten strands of vibrant glass into an opaque or clear base; a just-right temperature, neither too hot nor too cold, made the colors flow like molasses rather than sink to the bottom. The vessels, manufactured by West Virginia–based company Akro Agate (which also produced the classic game pieces), cost as little as 30 cents each back then, and today they’re still fairly affordable: Coveted green and red styles are pricier than amber, blue, or yellow, but many can be found online for under $100. Select a few in similar shades and arrange them as is, or filled with loose greenery that echoes their fluid patterns.

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

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APRIL 2019

ST YLING BY LILI ABIR REGEN

ALL ASWIRL

IT'S NOT JUST A MUSHROOM, IT'S A

Truffle

Extra-Virgin IT'S NOT JUST CHEESE, IT'S Parmigiano-Reggiano IT'S NOT JUST OLIVE OIL, IT'S

IT'S NOT JUST A MEAL, IT'S

Collezione

M AST E R S O F PASTA Elevate every meal with Collezione. Bronze cut for a texture that perfectly holds sauces every time.

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