Martha - June 2017

MARTHA STEWART

EXTRA-CRISPY FRIED CHICKEN

SUMMER STARTS HERE!

125 fresh ways to grill, garden & get outside WATERMELON TO GO

BITE-SIZE HERBED CORN

PACK A PICNIC Delicious spreads for a couple— or a crowd ENTERTAINING MADE EASY Less work, more fun

June 2017 $4.99 USA (CAN $5.99) marthastewart.com

NO-MELT “ICE CREAM” SANDWICHES

THE SECRET TO HEALTHY SKIN

Cold Brew. Make it your own.

Try NEW Gevalia Cold Brew Coffee Concentrate this summer.

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Martha’s Month Gentle reminders, helpful tips, and important dates.

PH OTO G R A PH BY G EN T L A N D H Y ERS; R EC I PE A DA P T ED FRO M M ES C O N FIT U R ES , BY C H R I ST I N E FER B ER (M I C H I GA N STAT E U N IV ERS IT Y PR ES S, 20 0 2)

S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

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Cover garden paths between beds with salt hay

Wash and groom cats

Turkey Hill garden talk and tour to benefit Positive Directions (positive directions.org)

Cardio and core

Weight training

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Judge the Cooper Hewitt, Smithsonian Design Museum’s National High School Design Competition (cooperhewitt.org)

Mow fields

Plant melons

Stock up on summer wines

Godson Augustine BoothClibborn’s birthday

Clean outdoor lighting fixtures

Host friends for picnic

Weight training

Yoga

Cardio and core

Weight training

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Pick strawberries for jam (see recipe, right)

Schedule dog-grooming appointments

Executive manager Dorian Arrich’s birthday

FLAG DAY

Plant second crop of beet and spinach seeds

Niece Erica Scott’s birthday

Weed rose gardens

Cardio and core

Weight training

Fertilize greenhouse orchids

Weight training

Yoga

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FATHER’S DAY

Sharpen knives and scissors

Plant bush and pole beans

Plant sunflower seeds

Harvest garlic scapes

Weed vegetable beds

Go for a horseback ride

Weight training

Yoga

Cardio and core

Weight training

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Brunch with Alexis, Jude, and Truman

Deadhead peonies

Feed roses

Harvest peas

Pick raspberries

Set out additional lettuce seedlings

Weight training

Yoga

Cardio and core

Weight training

Go for a horseback ride

“We grow many different varieties of strawberry at the farm, and I love making jam with them. I’ve adapted my friend Christine Ferber’s recipe, from her book Mes Confitures— it’s delicious!”

—Martha STRAWBERRY JAM

In a glass bowl, stir together 3 pounds hulled ripe red strawberries, 5 cups granulated sugar, and the juice of 1 large lemon. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221°.

Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months.

For canning directions, go to marthastewart.com/canning.

Find us in the freezer aisle.

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92

Three next-level spreads that you’ll be excited to assemble— and delighted to share.

After years of neglect, a New York garden designed by landscape architect Beatrix Farrand is reborn.

JA K E STA N G EL

LIFE’S A PICNIC

BACK IN BLOOM

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THE TIME IS RIPE (TO BAKE WITH FRUIT)

Squeeze the goodness out of berries, peaches, and plums with our divine desserts.

86

HEAVEN ON EARTH

The founders of Shed, a locavore restaurant and market in California, create an unforgettable meal at their sun-washed home and farm.

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IN LIVING COLOR

Learn how a Toronto artist makes gorgeous natural inks from foraged materials.

Perry Hoffman, the executive chef at Shed, tops a burrata appetizer with a drizzle of extravirgin olive oil pressed from local olives.

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The Well-Kept Home

FROM MARTHA

Happy to Host: All the right stuff for a relaxed but refined outdoor party. 28

Garden-Fresh Pastas

Garden

Our founder’s favorite seasonal recipes feature just-picked vegetables.

Sitting Pretty: A greenthumb guide to planting in containers. 32 Beauty

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Face the warmer months with genius new sunblocks and your easiest makeup routine ever. 38 Tastemaker

Talented & Gifted: Chic picks from gift-box curator Simone LeBlanc. 46

74

American Made

The Fine Print: How a crafter turned her favorite hobby into a creative small business. 48

19

GOOD THINGS

How to marbleize vases, DIY earrings that put the swing in summer, and three-ingredient hors-d’oeuvre ideas.

27

GOOD LIVING

The Palette: Cherry + Sky Blue

Energize any space with this crisp, high-contrast color pairing. 27

On the Cover

Health

The Path to Good Posture: Basic habits for a more balanced, less tense body. 52 Pets

Scratch and Sniffle: A threepronged approach to managing allergies to animals. 56 Ask Martha

Orange wines 101, how to clean copper pots, and the best hardwood charcoal. 60

67

EVERYDAY FOOD

Recipe Remix

Better Burgers, Hotter Dogs: The perfect patty and three tasty twists, plus iconic dogs from across the country. 67

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Take a seat—and a bite out of summer—with this picnic.

Cut cooked corn-on-the-cob into bite-size pieces, and top with chopped scallion, lemon zest, fresh herbs, salt, a pinch of red-pepper flakes, and a drizzle of olive oil.

(For more ideas, see page 78.)

Photograph by Kate Mathis.

Styling by Tanya Graff. Verterra wooden forks and Baronnet baking basket, verterra.com.

What’s for Dinner?

DEPARTMENTS

Cooking With Fire: Four unexpected recipes to grill and enjoy outside. 72

Martha’s Month 1

Healthy Appetite

Power Pods: Delicious ways to make the most of nutrientpacked fresh peas. 74

Editor’s Letter 8 Out & About 10 The Workbook 110 Collecting 120

C H R I STO PH ER T ESTAN I (PASTA ); PE T ER AR D ITO (PAI N T, FR EN C H PR ES S); CAIT L I N AT K I N SO N (PL A N T ); A R M A N D O R A FA EL (PE AS)

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8 E D I T O R’ S L E T T E R

RIGHT ABOUT NOW I feel like I owe everyone I know a phone call—and I’m not alone. The truth is we’re all busy working, raising families, and factoring in all facets of life in an overscheduled world. But once June rolls around, it seems like the universe hatches a plan to help us reconnect with our friends and family.

The warm weather unbuttons all of the tightness of the colder days, and brings with it the ease of wearing sandals every day, and the sweet taste of fresh strawberries. The days also get longer, giving us more hours to play. And homes seem to double in size when we can start counting the backyard as a fun, hassle-free space to get together. This annual issue, devoted to summer food and entertaining tips, is here to help, too. Our pages are positively brimming with inspired ideas and delicious meals to make and enjoy with your loved ones.

All you need to do is decide whom to call first.

Elizabeth Graves Editor in Chief

LIVING IN MY LIFE Here, just a handful of ideas from our pages that I look forward to enlisting.

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Whether you consider yourself crafty or not, these chic earrings are a snap to make—just slip a ready-made tassel onto ear hooks.

A lighter, easier beauty routine is essential come summer (a full face of makeup feels as natural as wearing a fur coat). Our smart approach to sun protection— and looking pretty in the process— fits the bill.

Let’s stay in touch!

Email me at elizabeth@marthastewart.com

@ebgraves

Our dessert feature celebrates the season’s lushest fruit. Sign me up for this peach-raspberry cobbler.

If you can’t get to California to experience the renowned restaurant Shed, the next best thing is cooking one of its incredible meals and blending up these cool, quenching shrubs.

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There are so many great ideas for grilling in this issue, it’s impossible to pick just one.

You can elevate your burger-and-dog game (page 67), and then go for unexpected dishes, like these spicy shrimp fajitas with grilled pineapple pico.

L I Z B A N FI EL D (P O RT R A I T ); C H E L S E A CAVA N AU G H (E A R R I N G S); P E T E R A R D I TO (L I P B A L M); A R M A N D O R A FA E L (FA J I TAS); JA K E STA N G EL (D R I N KS); K AT E M AT H I S (D ES S ERT )

JUST ADD FRIENDS

ILICO •S

BEN • RA

& PA NE

FREE

10 J U N E 2 017

Out & About

Where to go, what to see, and how to get a head start on summer.

@sugarandcharm

@marthastewart

Brooklyn; bbg.org International Rose Test Garden Hike to this dog-friendly hilltop oasis with more than ten thousand new, unnamed varieties of the flower, as well as panoramic views of downtown Portland and Mount Hood.

Portland, Oregon; rosegardenstore.org ON THE ROAD HONORING FRANK LLOYD WRIGHT

Festivities galore are set to toast the iconic architect’s 150th birthday on June 8. Join in by touring one of Wright’s famous homes, such as the Allen House (above), in Wichita, Kansas, the last prairie-style one he designed; or the Martin House Complex, in Buffalo, New York, now open after two decades of restoration. The celebration continues all summer at historic sites and museums from New York to Arizona.

The Allen House

flwrightwichita.org

Elizabeth Park Conservancy The home of the country’s oldest municipal rose garden (it opened in 1904) is famous for its Virginia creeper–covered gazebo and blooming archways.

West Hartford, Connecticut; elizabethparkct.com See four of the earliest Wright homes and the studio where he perfected his design style on the Wright Plus 150 Housewalk, in Oak Park, Illinois.

flwright.org

Visit MoMA’s “Frank Lloyd Wright at 150: Unpacking the Archive” to view around 450 works, including drawings, furniture, and models.

moma.org

Taste a slice of Wright’s favorite chocolate-strawberry birthday cake at Fallingwater’s café, then see the “Wright for Wright” design exhibition.

fallingwater.org

ON OUR BOOKSHELF

To get more culinary cred without feeling like you’re stuck in summer school, crack open these smart reads. Pastry chef Dana Cree’s Hello, My Name Is Ice Cream: The Art and Science of the Scoop (Clarkson Potter) will give you a whole new appreciation of your next sundae; its 100-plus recipes and mix-in ideas make chemistry divine. Before you take a bite of fried chicken or cole slaw, delve into the culture and politics that flavor such Dixieland traditions in The Potlikker Papers: A Food History of the Modern South (Penguin), by Southern Foodways Alliance director John T. Edge. And trust Alice Feiring to pick your next bottle of Pinot Gris: The Dirty Guide to Wine: Following Flavors From Ground to Glass (Countryman) has expert lists of the winemakers and vineyards to seek out now.

C O U RT ESY O F S U GA R A N D C H A R M (I N STAG R A M); A M Y R EEP (H O U S E ); PE T ER A R D ITO (B O O KS)

Follow Us

No wonder they’re this month’s birth flower— the sweet blossoms are everywhere. Inhale their heady scent at these three enchanting locales.

Brooklyn Botanic Garden The Cranford Rose Garden, home to old and modern hybrids, minis, and more— including original bushes planted in 1927—grows in the booming outer borough.

IN OUR FEED

To set a table that’s infinitely more charming, take a cue from L.A. entertaining blogger Eden Passante.

Her Instagram posts are dappled with warm, vibrant hues that showcase unique cocktails, inspired centerpieces, and unexpected accents.

Pick any one—we love these glorious peach Bellinis—to spark ideas for your next get-together.

WHY NOT? SMELL THE ROSES

It’s where life’s magical moments unfold right in front of you.

It’s home.

Find your way home.

Search millions of homes for sale and for rent. ©2017 Zillow Group. All rights reserved.

OUR AGING ROOMS At BelGioioso, cheesemaking is an art.

Our American GranaÂŽ, an 18-month Extra Aged Parmesan, takes patience to produce.

We deliberately choose not to cut corners and aging rooms are our commitment to traditional cheesemaking methods. By aging on natural wooden shelves, our Master Cheesemakers follow the proper steps to ensure what is best for this cheese.

Available in the specialty cheese section in wedges and shredded cups.

Aging Room, BelGioioso Pulaski Plant, WI December 2016

belgioioso.com

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F ROM MART HA Teach and Inspire

The combination of roasted and fresh tomatoes in this bucatini provides complex flavor in every bite: The roasted ones add intensity, while the raw ones are mild and juicy.

Garden-Fresh Pastas Celebrate the season’s offerings with Martha’s go-to summer meals: pastas piled high with tender vegetables and fragrant herbs. All of these recipes can be enjoyed warm or made ahead and eaten later at room temperature. Either way, they’re sure to become your new favorites, too.

PHOTOGRAPHS BY CHRISTOPHER TESTANI

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Summer Pastas F ROM MART HA BUCATINI WITH ROASTED AND FRESH TOMATOES Active Time: 20 min.

Total Time: 50 min.

Serves: 4 to 6 1 pound cherry tomatoes (3 cups) 7 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 3 slices rustic bread, crusts removed, torn into small pieces (1½ cups)

¼ cup finely grated Pecorino Romano ( ½ ounce), plus more for serving 2 medium tomatoes, cut into a ½- inch dice (2 cups)

¼ cup packed shredded fresh basil, plus sprigs for serving

3 tablespoons shredded fresh mint, plus sprigs for serving 12 ounces bucatini, spaghetti, or linguine

IMPLE. FRESH. EASY. COLORFUL. HEALTHY. These five words have become very important to me in the kitchen. The busier I am, the more creative I become—especially when it comes to getting a meal on the table. Whether for lunch or dinner, a tasty and inventive pasta fits these five criteria perfectly. Each of the three recipes here uses a different style of pasta. You can try what I have suggested or substitute your favorites, or whatever you have on hand. (For example, my daughter, Alexis, will most likely cook with wholewheat, farro, or spelt pasta.) Personally, I love to experiment with different shapes, and am often pleasantly surprised by a new texture or size.

Cheese is an important ingredient in these dishes too, and in each one I have used a type that works especially well with the vegetables called for: ricotta with tomatoes; feta with Swiss chard, capers, and anchovies; and fresh mozzarella with eggplant and peppers. It goes without saying (but I will remind you) that very good olive oil is essential, as are fresh herbs and freshly grated cheeses. I also add salt to the pasta’s cooking water to impart extra flavor, and save some of the starchy cooking liquid to help create a silky sauce.

My garden is full of wonderful vegetables all summer long, and I try to use as many of them in my daily cooking as possible. I encourage you to do the same, whether you grow them yourself or shop for them at your local farm stand or garden market. I am already thinking about other combinations that may work well with tagliatelle, calamari rigati, and linguine. I dream of fresh clams in a white-wine sauce with lemon zest; or stewed okra and onions with lots of Parmesan cheese over spaghetti; or kernels of sweet corn with parsley leaves and cilantro, stewed in butter and poured over buffalo mozzarella melted on a mound of fusilli. As long as my five words are fulfilled, I know the outcome will be delicious!

S

1 cup fresh ricotta

1. Preheat oven to 425°. In an 8-inch square baking dish, toss cherry tomatoes with 3 tablespoons oil; season with salt and pepper.

Roast until bursting and charred in spots, 20 to 30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 tablespoons oil and Pecorino Romano; season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes.

2. Toss diced tomatoes, basil, and mint with remaining 2 tablespoons oil; season with salt and pepper.

Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain.

3. Return pasta to pot; toss with roasted tomatoes, their oil, and ½ cup reserved pasta water. (Tomatoes should coat pasta but not create much of a sauce.) Season with salt and pepper. Divide among plates, then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons.

Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.

MAT TH E W H R AN EK

Tossed to Perfection Pasta is a simple meal that doesn’t require hours at the stove and beautifully showcases the vegetables I grow on the farm. When cooking for a group, I estimate two to three ounces of dried pasta per person.

Coconut Dreams, Fudge Stripes and E.L. Fudge—three ways to delight in rich, chocolatey fudge straight from the Hollow Tree.

Uncommonly Good ®

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Summer Pastas F ROM MART HA

Bursting with traditional Mediterranean flavors, this pasta combines sweet orange juice and currants, salty capers and anchovies, and tangy feta cheese.

A splash of vinegar and a generous sprinkling of herbs set off the eggplants and peppers.

SWISS-CHARD AND FETA PASTA Active Time: 25 min.

Total Time: 30 min.

Serves: 4 to 6 Kosher salt and freshly ground pepper 12 ounces calamari rigati or other short, hollow pasta 5 tablespoons extra-virgin olive oil

¼ cup salt-packed capers, soaked in water for 5 minutes, then drained 2 cloves garlic, minced (2 teaspoons) 2 anchovies, minced (1 teaspoon)

½ teaspoon grated orange zest, plus ¼ cup fresh juice 1 bunch Swiss chard, leaves cut crosswise into ¼ -inch shreds (5 cups), stems cut into ¼ -inch pieces (¾ cup)

⅓ cup dried currants 1½ cups crumbled feta (7 ounces)

¼ cup pine nuts, toasted 1. Bring a large pot of salted water to a boil. Add pasta; cook 2 to 3

minutes less than according to package directions. Reserve 1 cup liquid, then drain.

2. Meanwhile, in a large, straightsided skillet, heat oil over mediumhigh. Add capers; cook until crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towels.

3. Add garlic, anchovies, and zest to skillet; cook until garlic is fragrant, about 30 seconds. Stir in chard stems and currants; cook 2 minutes.

Add orange juice; cook until evaporated, 30 seconds. Stir in chard leaves, season lightly with salt and pepper, and cook until stems are tender and leaves are just wilted, about 3 minutes. Transfer mixture to a bowl.

4. Combine reserved pasta water, ½ cup feta, and pasta in skillet.

Cook, stirring, until pasta is cooked through and feta has melted into liquid, about 3 minutes. Add chard mixture; toss to combine. Fold in another ½ cup feta. Serve, sprinkled with capers, pine nuts, and remaining ½ cup feta.

EGGPLANT AND ROASTEDPEPPER PASTA Active Time: 30 min.

Total Time: 1 hr.

Serves: 4 to 6 2 medium red bell peppers

⅔ cup extra-virgin olive oil 2 medium eggplants, peeled and cut into ¾ -inch cubes (about 8 cups) 2 cloves garlic, very thinly sliced (1 tablespoon) Kosher salt and freshly ground pepper 1 teaspoon finely chopped fresh oregano 2 tablespoons red-wine vinegar

½ cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving 4 ounces fresh mozzarella, torn into bite-size pieces 12 ounces campanelle or other curly pasta

1. Place peppers directly over a gas flame and cook, turning occasionally, until charred all over,

8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard.

Remove and discard seeds. Cut peppers into ¼ -inch strips.

2. Meanwhile, heat ⅓ cup oil in a large nonstick skillet over mediumhigh. Add eggplants, garlic, and 1 teaspoon salt; stir to combine.

Add ⅓ cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining ⅓ cup oil, vinegar, parsley, and cheese.

Let stand while cooking pasta.

3. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve ½ cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, ¼ cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

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GOOD T H INGS Fresh Ideas to Elevate the Everyday

JAPANESE RICE CRACKERS + AVOCADO + SALMON ROE

CELERY + CREAM CHEESE + EVERYTHINGBAGEL TOPPING

EASY ENTERTAINING

THREE, TWO, ONE . . . APPS! Make happy hour positively gleeful with these no-cook hors d’oeuvres that can be whipped up with just a trio of ingredients— and polished off in a single bite. They’re a cinch to assemble, pleasing to the eye, and so tasty your guests will go back for thirds.

PERSIAN (MINI) CUCUMBER + BOURSIN CHEESE + SMOKED TROUT

PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

CROSTINI + MAJOR GREY’S CHUTNEY + SERRANO HAM

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June GOOD T H I NG S

INSTANT UPGRADE

Give It a Swirl MAKE & GIVE

Adding style and polish to a bunch of mismatched vases can be as simple as, well, adding polish.

Nail lacquer, which floats on water, is an ingenious medium for marbleizing ceramics. And the design possibilities are endless: We chose pastels, but you literally have hundreds of options at your fingertips.

Use Their Words Today’s lesson: how a few magic phrases can turn an end-of-the-school-year token into a heartfelt memento.

First, go to marthastewart .com/teacher-gift and print out our cute penmanship paper template, which has plenty of space for little ones to list five reasons why their teacher deserves an A+. Then have your sweet student fill it in and place it on a mini clipboard, along with a gift card and a grateful note from Mom and Dad.

Pure white ceramic vases, from $39 each, westelm.com. Teardrop white ceramic bud vase, 5" (second from right), $4, jamaligarden.com.

Essie nail polish, in Turquoise & Caicos, and Sand Tropez, $9 each, essie .com. Sinful Color nail polish, in Yolo Yellow, $2, walmart.com.

Pick two polishes you love, plus a brighter accent.

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2

Fill a plastic bowl with water, then carefully pour in a quarter-bottle of nail polish (too fast and it will sink; too slow and it will get brittle before you dip). Add additional shades, and swirl with a toothpick.

Dip in the part of the vase you want to marbleize, and twist it to transfer the pattern. Set the vase on paper towels to dry.

Once the polish is totally dry, use nailpolish remover to clean up any stray marks.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

Mini clipboard (similar to shown), from $3, staples.com.

®

NEXIUM 24HR POWER IN A POTENT LITTLE PILL ™

New ClearMinis

ALL DAY & ALL NIGHT PROTECTION FROM FREQUENT HEARTBURN.^ ClearMinis™ blocks the cause and lowers the burn.

See heartburn differently.* ^Use as directed. May take 1 to 4 days for full effect. *All Nexium® 24HR products provide the same effective protection. ©2017 Pfizer Inc.

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June GOOD T H I NG S

CELEBRATE

Cheers to Dad If your pop’s the toast of the town, help him mix a sweet whiskey smash or a mean Manhattan with homemade cocktail cherries.

1

These shimmery creations range from a subtle one-inch length to a shoulderdusting six.

DIY STYLE

Fringe Festival

We’ve always been fans, but tassels are truly having a moment, and no wonder: The lightweight embellishments make a big sartorial statement when worn with summer basics. And while they look high-fashion, they’re low-effort.

For the earrings, just slip fishhook-shaped ear wires through ready-made tassels, then squeeze the metal back together. Or add mini ones to a chain for a soft, swinging necklace.

Ear wires, in Sterling Silver, $5.25 for 2 pairs; and in 14-KaratGold Filled, $7.75 a pair, firemountaingems.com. Tassels (similar to shown): TopAccessories21 mini tassels, 1", in Light Camel, $2 for 10; and silk handmade tassels, 2.3", in Coral (left), $2.50 for 6, topaccessories21.etsy.com. Nature Beads silk handmade tassels, 2.3", in Rose Quartz, $3 each, naturebeads.etsy.com. Tintin Beads Chinese-knot tassels, 6", in Canary Yellow and Aqua, $6 for 2, tintinbeads.etsy.com.

Mini tassels are easy to attach with jewelry pliers.

Boil 1 cup tart cherry juice and 1 cup sugar over mediumhigh heat with 1 split vanilla bean and seeds until reduced by half, about 8 minutes. Stir in ¼ cup Luxardo maraschino liqueur and 1 dried bay leaf.

2 Pour mixture over 2 cups pitted fresh sour cherries (or drained sour cherries in light syrup).

3 Cool, seal, and refrigerate at least a week before gifting the jar. Partner it up with a bottle of nice whiskey (we like Nikka Coffey Grain; $65, astorwines .com)—for a gift that only gets better with age, just like you-know-who.

FEEL THIS FRESH FROM AM TO PM Always Daily Liners are so thin and absorbent they keep you feeling

CLEAN ALL DAY LONG.

ALL DAY

DRIER

Freshn’Clean

© Procter & Gamble 2017

*vs. Always Thin™

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June GOOD T H I NG S

DIY DÉCOR

As You Like It This reversible linen curtain is brilliant in its simplicity, thanks to the small loops tacked onto its lower corners. Leave the shade down to keep a room cool, or flip it up and attach the loops to hooks you’ve screwed into the sides of the window frame. You’ll let in light and reveal a pretty contrasting color, no cords needed. (For the how-to, go to marthastewart.com/linen-curtain.)

SIP & REPEAT

Shake It Up

QUICK FIX

Goal Keepers For an eco-friendly reminder to bring home fresh fruit and greens, tuck a few of these reusable mesh produce bags into your purse.

Flip & Tumble produce bags, $12 for 5, flipandtumble.com.

B&J Fabrics Italian linen nylon double-face, $70 a yd., bandjfabrics.com.

Trim Trends cotton twill tape, ¼", in Ivory (for loops), 25¢ a yd., missouriquilt co.com. Solid brass shoulder hooks, 1", $1.25 each, myhardwaresupply.com.

Ellery Swivel Glider chair, in Dawson Bone, $999, roomandboard.com.

Double a three-inch piece of twill tape to make a loop.

PE T ER A R D ITO (M ES H BAG S); AR M AN D O R AFA EL (L AT T E )

Iced lattes evolve quickly from summer indulgence to expensive habit. For a quick at-home version, make ice cubes from one part coldbrew coffee concentrate and two parts water (to keep your drink from getting diluted).

Fill a cocktail shaker with plain ice; add ½ cup skim milk and 1 teaspoon sugar.

Vigorously shake until foamy.

(The sugar makes the milk thick and frothy—you’ll be amazed at how well this works.) Put the coffee ice cubes in a glass; add ¼ cup cold-brew coffee concentrate.

Strain foamed milk on top, and relish every sip.

Whipped Topping Raspberries Blueberries

ŠMondelēz International group

Get recipes for any get-together at ritzcrackers.com/recipes

What Does Comfort Mean to You? INDOOR

AIR QUALITY

HEATING

&

COOLING

HUMIDITY MANAGEMENT

As the inventor of modern air conditioning, Carrier knows a thing or two about comfort.

For some, it’s a cool breeze on a scorching afternoon. For others, it’s a cozy corner on a cold winter night. Still for others, it’s knowing that the air throughout the home is fresh and clean. The thing is, at Carrier we understand comfort is more than just the temperature. That’s why we never stop inventing new ways to keep you and everyone close to you comfortable – however you define it.

For all your home comfort needs, visit carrier.com. © Carrier Corporation 3/2017.

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GOOD L IVING Home, Style, Beauty, Health

THE DETAILS From top: Les Indiennes Penelope standard pillowcase, in Madder Red, $80 for 2, lesindiennes.com.

Garnet Hill cotton ticking stripe blanket, in Paprika, from $118, garnethill.com. Lands’ End Garment washedlinen solid sheet, in Light Aqua, from $209 a set, landsend.com.

Utility Canvas throw blanket, in China Red, $135, www.utility canvas.com. Taylor Linens Eloise Red standard sham, $55, taylorlinens.com.

ON THE WALL

Instead of a classic baby blue, go for a dustier hue for a more sophisticated effect. We used Glidden, in Tropical Surf ( glidden.com).

Another cool option: Farrow & Ball, in Borrowed Light (us.farrowball.com).

the palette

CHERRY + SKY BLUE Make a striking statement with a high-contrast color pairing. The element of surprise here is fire-engine red, which acts as a fresh partner for pale blue. In a bedroom, keep the combination breezy by layering in whimsical prints.

PHOTOGRAPH BY CHELSEA CAVANAUGH

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The Well-Kept Home GOOD L I V I NG

HAPPY TO HOST It’s summertime, and the entertaining is easy when you enlist a few clever strategies (and we don’t just mean making the guacamole ahead of time). Follow our guide to a stylish backyard party, and the only things you’ll have to worry about are keeping your own glass full and winning at croquet.

PHOTOGRAPHS BY KATE MATHIS TEXT BY REBECCA DOLGIN

RAISE THE BAR

Update your cooler: An oversize resin Champagne bucket has all the practical appeal of a galvanized-steel one, but will look chic storing supplies in your kitchen, too.

The ideal drinks setup is streamlined, well stocked, and self-serve.

Case in point: A batch of freshly squeezed lemonade will please practically everyone.

Ice it down in a fourgallon stainless-steel dispenser and no one will get stuck manning the bar. Kids can help themselves; adults can punch theirs up with vodka and citrus and herb garnishes, which double as décor. Supplement with an easy-tosip aperitif (we like floral Lillet) and sparkling water, and you’ll have all the refreshments you need. As for quantities, here’s our rule of thumb: Plan two drinks per guest for the first hour, then one each per hour after that; one gallon equals 16 eight-ounce drinks.

THE DETAILS Sansone Fusti dispenser and spigot, $147, gourmet italian.com. March Oaxacan glasses, $8 each, marchsf.com. Kinto Baum canisters, from $28 each, amazon.com. Tina Frey Champagne bucket, $380, shophorne.com. Restoration Hardware French Beam teak console, $1,995, restorationhardware.com.

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The Well-Kept Home GOOD L I V I NG

FUN AND GAMES

Keep the good times rolling with handsome lawn-party classics. To ensure that everyone stays hydrated without missing a turn, place a drinks tub with bottled water nearby.

UNINVITE PESTS

Dinner outdoors can be just as gracious and comfortable as one you’d host inside. To encourage guests to sit back and stay awhile, set a table with sturdy ceramic plates and flatware, hefty (but unbreakable) glassware, and colorful linens. To anchor your tablecloth in a breeze, clip a fishing sinker onto each corner (see our how-to at marthastewart .com/tablecloth-weights). Echo the natural surroundings with wooden accents, floral prints, and statement-making palm leaves, which won’t wilt in the heat.

THE DETAILS Kerry Cassill Tropical Fiji table linen, 67" by 98", $136, shop.kerrycassill.com. Williams-Sonoma Italian washed-linen napkins, $50 for 4, williams-sonoma.com. Homenature resin-handled cutlery, $195 for a 4-piece set, homenature.com. Cost Plus World Market Reactive Glaze Muir dinner plates, $32 for a 4-piece set; Reactive Glaze Muir salad plates, $28 for a 4-piece set; and Driftwood chargers, $20 for 2, worldmarket.com. Terrain Picnic wineglass, $8, shopterrain.com.

Sur La Table Wooden Pinch bowls, $35 for 4, surlatable.com.

TURN ON TUNES

Light the Way

Connect a few Bluetooth speakers via wifi, and anyone with a smartphone can DJ. This sleek model with surround sound (Deganello & Pardo UMA Sound Lantern, $479, store .moma.org) emits a warm, campfire-like glow. Queue up a few songs, or get our playlist at marthastewart .com/summer-playlist.

Once the sun sets, create ambience (and prevent twisted ankles) with generous, wellplaced lighting. Oversize lanterns lit by flameless LED candles can hang or perch along any path that needs brightening. String battery-powered, outdoor-safe bistro lights between trees for extra illumination sans outlets.

CB2 Kini natural-rattan lantern, from $50, cb2.com.

| shoot hoops | Three teams can aim for the wicket with mallets handmade by Amish artisans.

Lehman’s Amish-Crafted croquet set, $219, lehmans.com.

De La O Anti-Fly Sphere 3.0, $85, delao.mx.

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| hold court | Divide the party in half and face off in this easy-tolearn Italian game.

Mark and Graham Canvas bocce set, $199, markandgraham.com.

| rattle and roll | Toss these jumbo-size dice till you hit Yahtzee.

Crate and Barrel wooden yard-dice game set, $60 for 5, crateandbarrel.com.

K AT E M AT H I S ( TA B L E S E T T I N G); P E T ER A R D ITO (OT H ERS)

Refine Your Table

Run an electric fan and cover food with mesh domes to keep bugs away. This artistic deflector, inspired by a Mexican street-vendor trick, shoos flies naturally: Sunlight reflecting off the water-filled glass bulb confuses and repels them.

32

Garden GOOD L I V I NG

Three’s a Charm Grubb chose a trio of plants that are interesting on their own—feathery Grevillea ‘Peaches and Cream’, sculptural Aloe plicatilis, and Portulacaria afra ‘Variegata’— and potted them in complementary rust-colored and white containers to make a cohesive group.

SITTING PRETTY Plants in containers have small footprints but make a big, beautiful impression. They’re a welcome sight at a front door, bring life to a back patio, and can even serve as a lush centerpiece on an outdoor table.

Flora Grubb, owner of the eponymous nursery in San Francisco, shares her tips on creating and caring for potted displays, from choosing striking plant combinations to keeping them hydrated and happy.

PHOTOGRAPHS BY CAITLIN ATKINSON TEXT BY MELISSA OZAWA

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34

Garden GOOD L I V I NG

A Soft Palette Aloe striata, with its peach edges and single bloom, sets the color scheme for this tabletop arrangement. Pencillike Rhipsalis teres f. heteroclada, a chartreuse mat of Sedum ‘Fine Gold Leaf’, and rosettes of burgundy and sage echeveria complete the picture.

Easy Evergreens Housed in an allweather pot, these hardy dwarf conifers—stately Chamaecyparis obtusa ‘Habari’, yellow-green Chamaecyparis pisifera ‘Filifera Aurea’, and light-green Cryptomeria japonica ‘Little Diamond’—can withstand even freezing temperatures.

CONTAIN YOUR EXCITEMENT “A grouping of pots is a focal point—a part of the landscape that you want to look good all the time,” says Grubb. Here’s how to create a dazzling display.

STEP ONE

STEP TWO

STEP THREE

Choose a vessel

Pick plants

Help them thrive

Go for varieties that will work with your conditions. Flowers are fleeting, so Grubb prefers plants like acacia and cotinus for their foliage. Nurseries are full of an amazing array of colors and textures, “but show restraint—not everything is beautiful together,” she says. “Choose one plant that speaks to you.” Then build the rest of the pot around its colors and textures. Also think about how the light will hit them at home: “Plants can look different in sun or shade.” If your pots will be under a porch, for instance, move your picks to a shady spot to see how they look before buying.

Use organic potting soil when planting.

Top-dress containers with compost or more soil at least annually, and water thoroughly. To promote deep root growth, place a hose on a very slow trickle in the pot, and let the water be slowly absorbed until it starts running out the bottom.

For lush and robust plants, Grubb pinches back new growth frequently. “It’s an unsung gardening technique,” she says, that keeps them from getting leggy.

Every year, clear the drainage hole by tipping back the planter and poking through it with a screwdriver.

“Select your pot first,” says Grubb. “It’s your investment, and you’ll have it even as plants come and go.” Take a photo of where you want to set your containers and bring it to the nursery. “Put something in the picture for scale, like a measuring tape set to the size you’d like the pot to be,” she says. Don’t be afraid to go big. Large pots make a statement, and most plants are happier in them in the long run. Plus, a small container will need more frequent watering. Also consider color, shape, and material (most ceramics, for example, can’t handle frost). And make sure it has at least one good hole for drainage.

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38

Beauty GOOD L I V I NG

1 THE REALITY CHECK Experts advise using a marble-size amount of sunscreen on your face and a golf ball’s worth on your body for proper protection.

See how you measure up with La Roche-Posay’s My UV Patch. Placed on your arm, the sticker analyzes your skin using photosensitive dyes, then displays real-time data on your level of UV exposure via a downloadable app. The patch is water- and sweatresistant, and lasts for up to three days; it’s free when you buy an Anthelios product at larocheposay.us or amazon.com.

SMARTER SCREENS While you’re busy soaking up every minute of these longer, warmer days, your sunblock should be hard at work preventing fine lines, spots, and skin cancer.

Fortunately, the newest formulas mean serious business. Loaded with cutting-edge technologies, silky-smooth textures, and added skin-care benefits, these 10 standouts will keep you covered from dawn till dusk.

PHOTOGRAPH BY THE MORRISONS TEXT BY MELISSA MILRAD GOLDSTEIN

A cult favorite has changed the game again: Shiseido Sports BB Broad Spectrum SPF 50+ now comes In three creamy tints. Its popular WetForce formula, however, still interacts with H2O (even ocean water and perspiration!) to form a water-repellent layer on skin. Sun armor, meet seamless makeup. $38 each, shiseido.com.

PE T ER A R D ITO (PRO D U CTS)

2 THE AMPHIBIAN

What makes this powerful sunscreen the best for your skin?

Hint: You’ll love wearing it.

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Beauty GOOD L I V I NG

“SAFEST” TAN Throw off that justback-from-the-tropics vibe with Nars Laguna Body Tint SPF 30. The instant tanner delicately scents skin with the brand’s signature tiare-flower perfume, while giving limbs a warm bronze glow that won’t budge until you shower it off. $45, narscosmetics.com.

4 THE TRIPLE THREAT Fight sun damage— and look flawless while you’re at it—with this skin care–makeup hybrid. Dr. Brandt Pores No More MultiPerformance Stick SPF 45 is tinted, has lightdiffusing powders to absorb oil and blur imperfections in the T-zone, and offers water-resistant UV protection. $35, drbrandt skincare.com.

5 THE FROTH FACTOR

GIANT

7 THE EASIEST ADD-ON

When you’re lounging poolside, reapplying sunscreen comes naturally (chill, dip, SPF, repeat).

Not so when you’re facing a full schedule of errands with a little makeup on. For those days, stash Supergoop! Invincible Setting Powder SPF 45 in your tote. The translucent mineral formula gives skin a soft-focus matte finish and removes perspiration in a single sweep. $30, supergoop.com.

8 THE LINE

9 THE SHADE

SOFTENER

SHIFTER

Sunscreen labels warn you to avoid the eye area, but that’s exactly where you want to prevent damage and wrinkles.

Origins A Perfect World SPF 20 AgeDefense Eye Cream is gentle enough to slather on laugh lines and lids, and contains silver-tip white tea, which offers three times the antioxidant power of green tea. $38, origins.com.

UVA and UVB rays are the bad guys we know about. Now sunscreen companies are targeting new threats to skin-plumping collagen: infrared rays, also produced by the sun; and high-energy visible radiation, the blue light emitted from a reflective surface like a computer screen. Zo Skin Health Oclipse Smart Tone SPF 50 combats both with antioxidants, and it darkens to a deep glow as you rub it in, magical ly adjusting to your skin tone. $70, zoskinhealth.com.

Sun protection is no laughing matter, but this clever formula makes applying it fun (half the battle: won).

Coppertone Clearly Sheer Whipped Sunscreen SPF 30 is a light, clean-feeling cream that spreads easily and absorbs quickly, without leaving a white cast behind. Psst—it’s especially handy for squirrelly kids and on hairy limbs. $11, coppertone.com.

10 THE COLOR WHISPERER The skin on our lips is thinner than that on the rest of our face, which makes it extra-vulnerable to the sun. Protect it with Kiehl’s Butterstick Lip Treatment SPF 25, made with coconut oil and a natural butter derived from cold-pressing lemon peel. (It comes in five pretty shades.) $19.50 each, kiehls.com.

Now that you’re armed with the most effective SPF formulas, get extra credit with these tips from Beverly Hills dermatologist Ava Shamban.

Check the expiration date on your sunscreen. If there isn’t one, it should remain stable for up to three years unopened, and one year once opened.

Make sure to apply sunblock to every nook and cranny.

Commonly overlooked spots include ears, the backs of necks and knees, jawlines, the tops of feet, and between toes.

See a dermatologist once a year for a skin-cancer check.

PE TER AR D I TO

6 THE GENTLE

3 THE

Extra-sensitive types, say goodbye to chalky streaks. Neutrogena Sheer Zinc DryTouch Sunscreen SPF 50 is the latest addition to the company’s Dry-Touch collection, which is known for leaving skin soft, not sticky. It’s 100 percent zinc oxide (translation: free of chemical UV filters, fragrances, parabens, oils, phthalates, and dyes) and even earned the National Eczema Association’s Seal of Acceptance. $12, neutrogena.com.

Here comes the sun.

And powerful protection for everyone.

© J&JCI 2016

See what’s possible. Ask your dermatologist about the power of Helioplex® or visit neutrogena.com.

42

Beauty GOOD L I V I NG

Your Easiest Routine Ever When your daily uniform switches to sundresses and sandals, take a moment to pare down your makeup, too. These get-pretty finds have fluid textures and soft, radiant colors that practically apply themselves. Use these techniques to head out the door fast.

PHOTOGRAPH BY THE MORRISONS TEXT BY MELISSA MILRAD GOLDSTEIN

THE FIVE-MINUTE FACE TIP APPLY A SHIMMERY EYE

Look for lighter makeup formulas.

They should be sheer and blendable and allow your skin (and freckles) to peek through.

A metallic shadow in a warm tone will wake you right up. Dab and blend Wander Beauty’s Exquisite Eye Liquid Shadow onto lids, and define them with a sweep of mascara. $26, wanderbeauty.com.

SWEEP ON HEALTHY SKIN

GO FOR A NATURAL LIP And by “natural,” we don’t mean beige and washed-out, but fresh and just-bitten.

Marc Jacobs Beauty New Nudes Sheer Lip Gels all have flattering pink undertones, and the gel-cream formula has the slip of a balm. $30, marcjacobs.com.

PE T ER A R D ITO (PRO D U CTS)

Streamline this step with Flower Beauty’s Lift & Sculpt Contouring Palette.

Swirl the blush onto your cheeks, run highlighter along your cheekbones, and pull it together with a light, allover dusting of bronzer. $14, flowerbeauty.com.

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46

Tastemaker G O O D L I V I NG 4

1

5

3

2

“When I want to do something a little extra, I’ll pull back my hair and wear statement jewelry.”

TALENTED & GIFTED SIMONE LEBLANC Founder and CEO, Simone LeBlanc, Los Angeles When Hollywood’s über-stylish set need to give the perfect present, they call Simone LeBlanc, who puts together gorgeous, expertly curated gift boxes that “balance the unexpected with something really useful.” LeBlanc conceived her business several years ago while working as a personal stylist. Often tasked with finding “high concept” items (say, a woolly-mammoth tusk) for clients, she realized she had a real knack for it—and customers like Reese Witherspoon, Jaime King, and Mandy Moore quickly agreed.

Stylewise, LeBlanc, the mom of a toddler, combines her love for romantic, late-19th-century French flourishes (ruffles!) with a need for functionality (flats).

Her gift-giving advice is also a mix of practical and pie-in-thesky: “Think about the person.

Trust your instincts. And every now and then, take a risk.”

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11

10

6

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LEBLANC’S PERSONAL STYLE

“I try to mix romance and refinement, always aiming for quality over quantity.”

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EM MA FEI L (P O RT R AIT ); C O U RT ESY O F WA N T L ES ES S EN T IALS (BAG); PE TER A R D ITO (OT H ERS)

13

14

WIN!

For a chance to win some of these featured items, go to win.martha stewart.com during the month of June. For more details, see page 118.

18

Mantra: “Forwardthinking with elegant restraint.”

Work uniform: Beatrice Valenzuela Ranchera blouse (6), in White Linen, $226, beatrice valenzuela.com; Jesse Kamm sailor pants (12), in Piscine, $395, need supply.com.

Everyday shoe: Dieppa Restrepo Cali oxfords (18), in Honey Whiskey, $310, diepparestrepo .com.

Jewelry: Annie Costello Brown Matisse chandelier earrings (3), $179, anniecostellobrown.com.

Carryall: “The Orly Shopper [13] is the perfect laptop bag.”

In Burnt Umber, $925, wantlesessentiels.com.

Life-changing product: “May Lindstrom’s the Good Stuff [17]. You just need a drop on your skin and you feel rejuvenated. The investment lasts!” $120, maylindstrom.com.

Beauty staples: Mario Badescu Facial Spray with Aloe, Herbs and Rosewater (8), $7, mariobadescu.com; and Burt’s Bees Lip Shimmer, in Rhubarb (16). “It is the best ‘just a shade darker’ lip stain.” $5, burtsbees.com.

Accent for a night out: Tom Ford Lip Color Matte (10), in Pink Tease, $53, tomford.com.

Signature scent: Tam Dao by Diptyque (2), a blend of sandalwood, ambergris, and rosewood. From $90 for 50 ml, diptyqueparis.com.

IN HER HOME Personal palette: “I love dusty rose with sienna and vibrant green.

I play with these tones in my packaging, like with these Mokuba ribbons [4].” From $2.25 a yd., mokubany.com.

Trusty tool: Tajika copper household scis-

sors (7), from $105, nalatanalata.com.

In her garden: Fruit and vegetables, and “we grow milkweed for the monarch butterflies.

It’s where we unwind.”

Go-to gift: Simone LeBlanc Fine Soirée gift box (15), $200, simoneleblanc.com.

IN HER KITCHEN Morning drink: “Very strong coffee, brewed in a Le Creuset French press [11].” $90, williams-sonoma.com.

Breakfast: “A softboiled egg with too much Maldon salt, avocado (also with too much salt), and a squeeze of Meyer lemon from our tree.”

Afternoon pick-me-up: “I mix Moon Juice’s Brain Dust powder [14] into matcha tea.” $30, moonjuiceshop.com.

Treat: Cowgirl Creamery’s Red Hawk (5), from $15, cowgirl creamery.com.

Cocktail: “123 Organic Anejo Tequila (Tres) on ice with lime, in a Deborah Ehrlich glass [9].” $60, 123spirits.com; Simple Crystal rocks glass, $65, deborah ehrlich.com.

ON HER RADAR Shop: “Tancredi & Morgen, in Carmel, California, has so many great things, like textiles and antique silverware.”

App: “Evernote: It’s basic, but it runs my life.”

Next read: The Aesthetic Brain (1), by Anjan Chatterjee, $20, amazon.com.

Charity: Baby2Baby, which helps infants and children in need.

On her playlist: “Mind-bending jazz by Ornette Coleman and Miles Davis.”

Favorite hotel: La Malcontenta, in Palamós, Spain.

Next trip: “The southern French countryside with our daughter.”

48

American Made GOOD L I V I NG

The Fine Print

When a lifelong crafter discovered silk-screening, she knew her future was bright.

Today, she sells boldly patterned organic-cotton clothes and accessories hot off the press.

TEXT BY MELISSA OZAWA

swirling water, little foxes and hedgehogs, and masses of wildflowers charmed buyers.

For inspiration, Lynen and her husband and business partner, Todd Warnock, brainstorm motifs and look at vintage children’s books. Next, Lynen sketches a pattern on paper, fine-tunes it on the computer, and prints it on a transparency, which she uses to create a silk-screen. In their Brooklyn studio, they print small-run yardage to send to a nearby cut-and-sew factory for samples; then a factory in Los Angeles prints the fabric in bulk and returns it to be sewn into clothes.

When they started the business, Lynen’s goal was to be American-made, she says, and to “produce a good-quality item that would last and get passed down from one person to the next.” Today, Winter Water Factory is sold at dozens of retailers worldwide. She’s succeeded, with flying colors.

TEAM EFFORT Lynen and Warnock— shown here in their Brooklyn studio— credit social media for helping grow their business. Lynen focuses on design, while her husband handles day-to-day operations, sales, and marketing.

C O U RT ESY O F WI N T ER WAT ER FACTO RY

STEFANIE LYNEN GOT BITTEN early by the entrepreneurial bug. As a girl in Germany, she started a “company” with her sister, selling bottles of melted snow gathered from their backyard. They called it “Winter Water Factory.” The business was short-lived (even their parents wouldn’t buy the water), but her creative energy was just beginning to flow. Lynen soon learned that she loved to make beautiful things with her hands, from paper chains to knit hats— and she’d easily get carried away. “I could never make just one,” she says.

About a decade ago, a friend showed Lynen, who started as a freelancer and is now the design director for Martha Stewart Crafts, how to silk-screen, and she was hooked.

She began designing screen-printed organic-cotton clothing on the side and selling it at trade shows, where her children’s and women’s attire featuring sailboats in

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50

American Made GOOD L I V I NG

The Bright Stuff Building on its beloved children’s and women’s lines, Winter Water Factory is expanding into custom upholstery fabrics and home-décor items. Lynen talks about some of their popular designs.

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3

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Summer Romper “Each season we add five to six new prints. Some motifs keep coming back by popular demand.” $42.

Pouches “Our bags are hand-printed in Brooklyn on Belgian linen. They get softer with use over time.” $22 each.

FROM IDEA TO REALITY Winter Water Factory’s studio houses a custombuilt 90-foot table, which can print 30 yards of fabric at a time. Here’s how the magic happens.

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4

Lynen prints a transparency of a design, places it on a glass table with lights underneath, and puts the screen on top, covered in a light-sensitive emulsion. When the emulsion is washed off later, the design is imprinted onto the screen.

Lynen and Warnock roll out a panel of fabric on the adhesive table and place the screen with the design at one end. After mixing a large batch of ink, they pour it on one side of the screen, then spread it to the other side using a large squeegee.

The table has a metal rail and stops to align the screen and ensure that the pattern will repeat seamlessly.

Lynen and Warnock skip every other panel so the screen doesn’t touch wet ink.

When the first round is dry, they fill in the gaps.

Once the entire piece of fabric is dry, they send it to a local cutand-sew factory to create samples.

The finished products are available in stores and at winterwater factory.com.

THE SCREEN GRAB

THE TRANSFER

THE PLACEMENT

THE RESULT

Women’s Shirt “We usually stick with designs that are grown-up, but we do add in some more playful ones—you never know.” $48.

PE T ER A R D ITO (C LOT H ES A N D BAG S); C O U RT ESY O F WI N T ER WAT ER FACTO RY (OT H ERS)

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52

Health GOOD L I V I NG

Healthy body alignment is a fundamental step toward feeling relaxed and looking lithe—and you don’t need a personal Pilates instructor to achieve it. Make a few minor adjustments to your daily routine, and start walking taller now.

TEXT BY KATE ROCKWOOD

7:00 A.M.

ROLLING OUT OF BED

If you often wake up with a kinked neck, lower back, or shoulder, your sleep position might be to blame. Side and stomach sleepers may contort their neck and shoulders, especially if their pillow is too big or too small, says Stacey Pierce-Talsma, D.O., chair of the osteopathic manipulativemedicine department at Touro University California, in Vallejo.

Prevent this from happening by trying out a few pillows in different materials and thicknesses. “Your neck should be neutral, not forced too high or low,” Pierce-Talsma says.

If you’re resting at an awkward angle, look for one that’s less lofty. To offset any lingering morning soreness, take a minute to stretch. “Warming up your spine muscles and increasing blood flow can quiet that stiffness,” says Julie Erickson, founder of Endurance Pilates and Yoga, in Boston.

1. Lie on your back.

Stretch your arms and legs in opposite directions. Hold for 10 seconds. Repeat three times.

2. Stretch your right arm and left leg in opposite directions. Hold for 10 seconds.

Switch and repeat with your other arm and leg. Repeat three times.

Shift your head back in line with your shoulders, gently lower your ribs, and breathe. See? Good posture doesn’t just make you look better; it makes your whole body feel better. That’s because when your head, neck, and spine are properly positioned, the joints and muscles that support them aren’t strained, which translates into fewer body pains, headaches, and injuries— and more energy and ease of motion. Spend a couple of minutes each day doing these gentle exercises to stretch the tight muscles that tempt you to slouch, and tweak your surroundings to help you hold your head high. Before long, your body will fall in line naturally, and you’ll be floating through life.

IF YOU’RE BENDING FORWARD TO READ THIS, LOOK UP.

3. Climb onto your hands and knees.

Inhale, and lift your head and tailbone. Then exhale, tuck your head, and round your spine. Repeat three times.

PH OTO G R A PH BY K AT I E + J O E /STO C KSY; I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

THE PATH TO GOOD POSTURE

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54

Health GOOD L I V I NG

DRIVING YOUR CAR

“Many of us tend to collapse into our seats while driving, slumping our shoulders and shortening our abdominal muscles,” says Rebecca Seguin, an exercise physiologist and professor of public health at Cornell University, in Ithaca, New York. By the time you pull into the parking lot, you could be a puddle of bad posture.

The fix: Before starting the car, sit very tall and adjust the rearview mirror accordingly.

If you’re prone to slouching, you’ll have to angle it up.

Boosting your core strength and opening your chest with the basic moves below can also help you combat the habit of hunching. (They’re helpful to do at a desk job, too.)

1. At red lights, lengthen your spine and contract your abs. Breathe normally. Hold for about 30 seconds, then rest for 30 seconds. Repeat.

2. After you park, bend your left arm behind you, palm up. Raise and bend your right arm; reach for your left hand. Hold for three breaths. Repeat on the other side.

Get Aligned, Get a Lot Happier It’s not an overpromise.

Scientists say that proper posture can help you . . .

12:30 P.M.

WAITING IN LINE

3:00 P.M.

TALKING ON THE PHONE

Idle time spent texting can give you a bad headache, maybe even a migraine. “We’re constantly looking down at our phones. Imagine how your wrists would feel if you held a bowling ball out in front of you all the time. That’s what your neck goes through,” says Noshir Mehta, D.M.D., a professor and former director of the Craniofacial Pain Center at Tufts University, in Boston.

When your head tilts just 15 degrees, the pressure on your neck can more than double, a 2014 study in Surgical Technology International found. The resulting stiffness there creates major tension. Try holding your phone at eye height, or, better yet, put it away and sneak in some stretches.

Cradling the receiver during a conference call is more than just a pain in the neck, says Eric Alikpala, an exercise physiologist at Canyon Ranch, in Tucson, Arizona: It causes your upper back to crumple, tensing and tightening muscles around your rib cage called the intercostals—and sitting compounds the problem. Invest in a headset or use speakerphone, if possible; for calls that require looking at your computer screen (and for workday comfort in general), move your monitor closer to the edge of your desk and put a couple of books under it; that way, you won’t need to lean forward or look down to see. And whenever you can, stand up and do a quick side bend.

1. Stand up straight.

Join your palms behind you. Press your arms straight back. Hold for 10 seconds. Release.

Repeat three times.

1. Spread your feet hip-width apart.

Push your right foot down, and stretch your right arm up and over. Hold for 30 seconds. Repeat on the other side.

2. Stand against a wall with your bottom, heels, and shoulder blades touching it. Bring your chin back until your head touches too. Hold for 10 seconds.

2. Sit with your feet flat on the floor.

Twist to the left, resting your right hand on your outer left thigh. Hold for three breaths. Repeat on the other side.

7:00 P.M.

COOKING DINNER

Prepping a meal at a too-high or too-low counter may strain your shoulders or neck and lower back, Seguin says; with your elbows bent at 90 degrees, it should be within inches of your hands. But you don’t have to renovate your kitchen to give your body a break: If the counter’s too low, stack a few cutting boards; if too high, try wearing clogs (they’re comfy and add a couple of inches).

Every few minutes, step away for a five-second back bend.

“It sounds like a small thing, but leaning backward at the lower back offsets all the forward hinging that creates postural imbalance,” Alikpala says. “You don’t have to try to win a limbo contest; just tilt enough to feel some relief.”

1. Spread your feet hip-width apart.

Rest your palms on your lower back, and gently bend backward from there; gaze at the ceiling. Hold for five seconds.

2. Put your hands flat on a wall, shoulder-width apart. Walk your feet back, and lower your hands until you’re at a right angle. Hold for 30 seconds.

BELIEVE IN YOURSELF

IMPROVE YOUR MOOD

REMEMBER THE GOOD STUFF

For a study in the European Journal of Social Psychology, researchers had students sit up tall or lean over, then asked them about their job prospects and personal traits. The tall ones had more confidence in their thoughts.

A 2015 study in Health Psychology found that participants who were randomly assigned to practice upright posture had higher self-esteem and were better at deflecting stress than those assigned to slump.

Researchers in San Francisco and Taiwan asked subjects to slouch or straighten up, then think of a positive memory; they found that the straight sitters had an easier time recalling one.

I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

8:45 A.M.

“Less bulky bladder protection means more dresses like this.”

Depend*

Always Discreet

Always Discreet with 360° FormFit™ is less bulky than Depend and drier too.*

Always Discreet. For bladder leaks.

*vs. Depend Fit-Flex Small/Medium, Maximum absorbency. Depend is a trademark of Kimberly-Clark Worldwide. © 2017 P&G

56

Pets GOOD L I V I NG

FACT OR FICTION? The golden retriever is known for its silky coat—and for rampant shedding, which can aggravate allergies.

Hypoallergenic Pets

Bengal

Schnauzer

Maltese

If you’re allergic to animals (or even your own pet), here’s a plan to help you sneeze less and enjoy them more. (Oh, the things we do for love.)

TEXT BY EVELYN BATTAGLIA

MANY OF US GROW UP knowing that dogs or cats make our eyes watery, our throats scratchy, our noses runny. But the telltale signs of a pet allergy can show up later in life, too. Or we may not connect the dots until we adopt one of our own. According to Janna Tuck, an allergist in Cape Girardeau, Missouri, and a spokesperson for the American College of Allergy, Asthma & Immunology, about 10 percent of people have a reaction to dogs or cats (and it’s the dander, saliva, or urine in

their hair that we react to, not the hair itself). If you suspect you’re among them, don’t worry—unless your case is extremely severe, there are ways you can coexist with a furry friend. Tackle your symptoms one step at a time to find a strategy that works.

First, see an allergist. You may think it’s not such a big deal if you wheeze whenever you give your pup a good brushing, or if you break out in a rash after a kitty

curls up in your lap. But it’s a good idea to see an expert, who can do some tests (either pricking your skin with about 40 immuneresponse-triggering substances or drawing blood to look for antibodies) to pinpoint exactly what’s causing your reaction.

It might be something other than an animal. “About 30 percent of patients tested end up with pet allergies,” says Tuck. “The rest are allergic to dust mites, pollen, mold, or other allergens.”

Even if the tests show your

G E T T Y I M AG ES

SCRATCH AND SNIFFLE

The truth about cats and dogs: “No pet is 100 percent hypoallergenic, but there are breeds that allergy sufferers tend to do well with,” says Brandi Hunter, vice president of PR for the American Kennel Club. Good canine options include bichons frisés, Brussels griffons, Malteses, poodles, Portuguese water dogs, schnauzers, and soft-coated wheaten terriers. Consider cats with a short, tight coat, like Bengals (above), Cornish and Devon rexes, Oriental shorthairs, and sphynxes.

To be safe, visit an animal for several hours to test for potential sensitivities before you bring her home.

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And All BLUE Naturally Fresh litters are: • Incredibly absorbent • Low tracking

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*Based on a study commissioned by Blue Buffalo, after 15 minutes BLUE Naturally Fresh Multi-Cat QuickClumping litter was found to control ammonia odor 4.5x better than Tidy Cats Instant Action brand clumping litter based on ammonia gas detection. †BLUE Naturally Fresh litter is biodegradable if composted or disposed of in a similar fashion. Landfill disposal of litter in plastic bags is not conducive to biodegradation.

Tidy Cats and Instant Action are registered trademarks of Societe des Produits Nestle S.A.

58

Pets GOOD L I V I NG

Allergist Janna Tuck estimates that 80 percent of her patients figure out how to live with their allergy-causing animals. suspicions were correct, that doesn’t mean you should never get near another little creature: “It just points to a bigger risk of being sensitive or allergic,” says New York City immunologist Dean Mitchell. For instance, a person with a high score might react more strongly to one breed than to others, or even to one specific dog.

Next, clear the air at home. Tuck estimates that 80 percent of her patients figure out how to live with their allergy-causing animals.

“It entails reducing the allergen load as much as you can,” she says. Some pointers: Make your bedroom off-limits, and keep the door shut. (Sorry, no fuzzy foot warmers on the bed.) Frequently change your HVAC air filters, and use a HEPA-equipped vacuum and air purifier, especially in rooms where your dog or cat spends a lot of time. At least once a week, dust furniture and hard surfaces (including walls and ceilings) and launder your bedding; tackle curtains, rugs, slipcovers, and pet beds and toys as often as you can. Brush your four-legged companion outside with a deshedding tool weekly, wearing a mask or enlisting help if you need to, and then give her a bath.

Last, manage your symptoms.

Over-the-counter medications can take care of mild itchiness and congestion, and help you visit

other homes with animals. (Tuck says nasal sprays, like Flonase and Afrin, work especially well, though some shouldn’t be used daily.) If that doesn’t cut it, your doctor may prescribe immunotherapy, which builds up your tolerance to an allergen by exposing you to it in tiny, controlled increments over time, via doctoradministered shots or at-home drops. “We aim to get your body to do the right thing instead of having an allergic response,” explains Tuck. Both methods have pros and cons. There’s a very small chance you could have a severe reaction to the weekly shots—thus the required office visits—but they’re effective, Tuck says, and they’re covered by insurance. The daily drops or tablets aren’t; they can cost up to $1.50 per dose. But they’re convenient, since all you have to do is let them dissolve under your tongue, and they work well, says Mitchell, who’s used them to treat patients successfully for the past 16 years. Whichever treatment you choose, know that it won’t go on forever—and will most likely have a happy ending.

Your allergist will monitor and adjust your dosage until you’re ready to stop, usually after three to five years, though Mitchell has seen results in as few as two.

That’s a mere blip compared with a lifetime of puppy or kitty love.

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60

Ask Martha GOOD L I V I NG

Q:

1

CHENIN BLANC

I keep seeing orange wine on menus—what is it?

This easy-drinking type has hints of honey and grapefruit.

Lost at Last, $30, tankgaragewinery.com.

for thousands of years, but have only recently become popular outside of eastern and central Europe.

They’re made from white grapes that are left in their skins for an extended period, allowing complex flavors, as well as their signature hue, to develop. (In stores, look for wines labeled “skin-contact” or “extended maceration.”) Fans consider them a great alternative to the ubiquitous rosé; their balanced acidity and fruitiness go nicely with grilled meat and seafood.

Here are three of our favorite varieties right now—serve them just slightly on the cool side, rather than straight from the fridge.

PHOTOGRAPHS BY PETER ARDITO 2

ALBANA DI ROMAGNA SECCO It offers rich flavors of figs, plums, honey, and citrus.

Ancarani Santa Lusa, $23, vintryfinewines.com.

3

RIBOLLA GIALLA Intense and unusual, this smells of nuts, dried apricot, fennel, and sage.

Radikon, $37, astorwines.com.

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tune in for

TEMPTATION In an all-new Season 5 of Martha Stewart’s Cooking School, Martha uses her expert tips and techniques as she explores treasured recipes of the Arabian Gulf. You won’t want to miss a single episode featuring this exciting cuisine!

Shown: Chicken Kabsa from episode 506, "Entertaining For A Crowd".

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64

Ask Martha GOOD L I V I NG

Q:

Only the outside needs polishing, as most pot interiors are lined with stainless steel or tin.

How should I polish my copper pots?

—Barbara Woodman, Pasadena, Calif.

A: An inexpensive copper cream, such as Wright’s, should do the trick ($4.50, target.com). Wearing rubber gloves, use a sponge to rub it into the exteriors of the pots, then rinse it off with running water and buff the copper with a clean cloth. In a pinch, you can also enlist a cut lemon sprinkled with salt to polish the copper until it gleams, then rinse. Or try ketchup, which contains enough vinegar to remove tarnish. Rub it on with your hands and let it sit a few minutes, then rinse with lukewarm water and dry with a clean cloth.

Q: What’s the difference between a spade and a shovel?

—Annemarie Christensen, Oklahoma City A: A garden spade (far left) has a relatively flat, usually rectangular blade; it’s a precision digger that’s ideal for planting or transplanting small trees and shrubs, and for edging clean lines for beds. Shovels (near left) are larger, and made for lifting and moving loose materials, such as soil, gravel, mulch, and sand. They have a curved, scooped blade that can come in a number of shapes, most commonly a round arc that has a point for piercing soil.

Sneeboer Tools large garden spade with steps, $132; and SHW round-point shovel with D handle, $62, gardentoolcompany.com.

KITCHEN PICK

Unlike briquettes that use wood byerants, this lump charcoal is made from hardwoods,

superior flavor.

20 lb., firecraft.com.

Smoked sardines

Spiced sardines

Mackerel

Q: Any suggestions for an easy way to eat more small fish?

I’ve heard they’re really good for you.

—Todd Morgenthal, Brooklyn A: Whole small fish are packed with omega-3 fatty acids and provide the extra benefit of calcium from their tiny edible bones. For convenience, we’re partial to the tinned varieties from Jose Gourmet (shown; available at marxpantry.com)—particularly the whole mackerel in olive oil. Try them layered on toast with parsley and a squeeze of lemon, added to rice and vegetables for a simple Japanese-style breakfast, or tossed into a lunch salad as a no-cook protein.

LET US HELP YOU!

Email your questions to ask martha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022.

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.

Here’s to of quality cooking, quality meals and quality time with those you love.

This is the good stuff.

©2017 Reynolds® Consumer Products LLC.

67

E VE RYDAY FOOD Cook, Nourish, Enjoy

recipe remix

BETTER BURGERS, HOTTER DOGS THE IDEAL BUN

It should be strong enough to hold everything together, but also soft and fluffy.

We love Martin’s Big Marty’s large potato rolls, with sesame seeds for subtle sweetness and crunch.

These good old cookout classics are as American as baseball and bald eagles. Here’s our guide to grilling and assembling great ones, plus creative new spins, including franks with bold regional flavors. Without further ado, bring out the charcoal.

PHOTOGRAPHS BY ARMANDO RAFAEL TEXT BY BROOKE PORTER KATZ

CONDIMENTS 101

There’s nothing fancy here: just storebought mustards, ketchup, and mayo.

Use what you like, or skip them altogether—there are no rules.

R EC I PES A N D FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGAN H ED G PE T H

BETTER BEEF

Go for grassfed, which tends to have less fat and bolder flavor.

The typical 5050 blend of chuck and sirloin makes for an extratender, juicy patty.

FRESH FINISH

A thick slice of beefsteak tomato (seasoned with salt to bring out its flavor), sliced dill pickles, and shredded iceberg add crispy brightness.

CHEESE, PLEASE

Different kinds offer distinct flavors, but American cheese melts to perfection for that classic burger-joint style.

68

June

THREE WAYS TO WORK A BURGER

E V E RYDAY F OO D

FRESH DILL — CUCUMBER — RED ONION — HAVARTI

LIGHT & CRISPY

There’s something extrasatisfying about an audible crunch when you bite into a burger. This Scandinavianinspired version, with its simply sliced toppings and dollop of zesty Dijon mustard, is just the ticket.

A sprinkling of salt brings out the flavor of the cucumber.

SHREDDED RADICCHIO — SWEET ONION — FETA

BOLD & TANGY

Each bite of this burger is a sweet-bitter-salty flavor bomb. Slice the onion into rounds, brush with extravirgin olive oil, season with salt and pepper, and grill, turning once, until charred in places, 5 to 7 minutes.

Toss the radicchio with red-wine vinegar and olive oil and a bit of salt.

Feta and grilled onions go well with ground lamb, too.

ARUGULA — CREMINI MUSHROOMS — FONTINA

RICH & ROBUST

To give a burger more umami, add cremini mushrooms. Halve 8 ounces of them, brush with olive oil, and season with salt and pepper. Grill, turning a few times, until charred in places, 5 to 7 minutes.

The texture and tang of whole-grain mustard hold up well against mushrooms and peppery arugula.

Secrets to Burger Success 1. Don’t overwork the meat, or it’ll get tough. While your grill is preheating for direct-heat cooking, divide 1 pound 85 percent– lean ground beef into 4 equal portions; gently flatten into 4½-inch-wide, ½-inchthick patties.

2. Be generous when seasoning the patties with kosher salt and freshly ground pepper. They form a nice crust when grilled.

3. For a mediumrare burger, cook, uncovered, until browned on the bottom, 3 to 4 minutes.

Then flip, add cheese, and cover grill; cook 2 to 3 minutes more and remove from heat.

4. Grill the buns, too. Spread split sides with mayo; toast about 1 minute.

5. Stack smartly: Spread the bottom and top buns with condiments, and place the patty and toppings in between in the order shown (leafy layers on top).

+

Beyond Beef Try swapping in other red meats.

Bison is lean and richer-tasting (like hanger steak or chicken liver). Lamb is an earthier, more tender option.

THE TASTE OF I R E L A N D, IN YOUR B A C K Y A R D.

70

June E V E RYDAY F OO D

THREE WAYS TO WORK A HOT DOG BACON — CHERRY TOMATOES — RED ONION — POBLANO PEPPER — CILANTRO

BACON-WRAPPED DOG

First made in Mexico (where the deep-fried version is known as the danger dog), this grilled or griddled wiener is a street-vendor staple in Los Angeles.

Top it with piquant pico de gallo and grilled poblano pepper, which balance out the smoky bacon.

OUR TOP DOGS

CHILI — WHITE ONION — YELLOW MUSTARD — CHEDDAR

CHILI DOG

If you can see more than the tips of this frank, you’re skimping on the beef chili— a signature version flavored with chocolate and cinnamon.

Finish this Cincinnati favorite with yellow mustard, diced onion, and lots of finely shredded cheddar on an untoasted potato roll.

Hebrew National Beef Franks, for classic ballpark flavor.

Brooklyn Hot Dog Company Smoked & Uncured Classic Beef Dogs, for a pleasant snap and subtle smokiness (brooklyn hotdogcompany.com).

SAUERKRAUT — SPICY BROWN MUSTARD — SWEET ONION

For these hot-dog recipes, see page 110.

BEER BRAT

In Wisconsin, the only thing cheeseheads love as much as the Packers is bratwurst.

This one is simmered in beer, sweet onions, and caraway seeds; charred on a grill; loaded with sauerkraut; and topped with spicy brown mustard. Serve on a sturdy hoagie roll.

NOW A LITTLE LESS DEVILISH.

WITH AVOCADO OIL & OMEGA-3 AL A IT’S A WHOLE NEW WAY TO MAYO.

72

June E V E RYDAY F OO D

CONTROL THE HEAT

These recipes call for medium-high heat, so start by getting your grill to the right temperature. It’s easy on a gas one: Just set it to the appropriate level and wait for it to heat up. If you’re using charcoal, here are a few need-to-know tips.

1

2

“If you prefer a nuttier flavor, use bulgur instead of couscous,” suggests associate food editor Lauryn Tyrell.

what’s for dinner?

COOKING WITH FIRE Warm weather was made for eating alfresco, so we’ve created recipes that trade the stove top and oven for a skillet and a grill. Go Mediterranean with couscous-stuffed peppers, get tropical with citrusy shrimp fajitas and pineapple salsa, or teleport yourself to a sidewalk café in Paris with chicken paillards in a spicy-sweet tomato sauce.

Dump the coals out onto the lower grate; spread in an even layer a few pieces deep.

Return the top grate and close the lid, with the vents partially open. Let the grill heat up for five minutes.

3 Place your palm six inches above the grates. If you can leave it there just four to five seconds, you’re ready to grill. If you can’t, spread the coals out more to dissipate some heat. If it’s not hot enough, add a few coals and close the grill for five more minutes.

R EC I PES BY L AU RY N T Y R EL L ; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGA N H ED G PE T H

Place a few pieces of crumpled newspaper in the bottom of your chimney starter, then fill it with coals. Light the paper in a few places, and leave it until most of the coals are turning gray and you can see a red glow inside the chimney, 10 to 15 minutes.

Grilled Salmon With Rye Panzanella

Chicken-Mozzarella Melts With Cherry Tomatoes

Spicy Shrimp Fajitas With Grilled Pineapple Pico

Grilled Vegetarian Stuffed Peppers

Grilled Salmon With Rye Panzanella

Chicken-Mozzarella Melts With Cherry Tomatoes

Active/Total Time: 35 min. Serves: 4

Active/Total Time: 45 min. Serves: 4

1 teaspoon country-style Dijon mustard

½ teaspoon sugar 5 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 bulb fennel (12 ounces), halved lengthwise 3 slices (each ½ inch thick) seeded rye bread 3 Persian cucumbers, cut into ½-inch rounds

¼ cup packed chopped fresh dill 4 skin-on salmon fillets, preferably wild (each about 5 ounces), patted dry

1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. In a large bowl, whisk together lemon zest and juice, mustard, and sugar. Whisk in ¼ cup oil; season with salt and pepper. Lightly brush fennel and bread with oil. Grill directly on grates, turning often, until charred but still crisp, 1 to 2 minutes for bread, 3 to 4 minutes for fennel. Let cool slightly, then thinly slice fennel lengthwise and chop bread into bite-size pieces. Toss with dressing, cucumbers, and dill. Season with salt and pepper.

2. Season fish on both sides with salt. Swirl remaining 1 tablespoon oil in skillet, then add fish, skin-side down; cover grill. Cook until skin crisps and fish is just cooked through, 4 to 5 minutes. Serve, skin-side up, alongside panzanella.

4 boneless, skinless chicken-breast halves (each 6 ounces), butterflied 6 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced (2 tablespoons) 12 ounces cherry tomatoes, halved (2 packed cups) 1 cup halved Peppadew peppers, plus 1 tablespoon brine Kosher salt and freshly ground pepper 6 ounces mozzarella, thinly sliced

¼ cup packed fresh basil leaves 1 cup packed fresh baby arugula Grilled crusty bread, for serving

1. Pound chicken between pieces of plastic to a scant ¼ inch thick.

Heat grill to medium-high. Combine ¼ cup oil and garlic in a large cast-iron skillet; place on grill. Cook until golden, about 1 minute.

Add tomatoes and Peppadews; season with salt and pepper. Cook until mixture thickens slightly and tomatoes burst, about 12 minutes.

Remove skillet from grill; cover grill to reheat, 5 minutes.

2. Drizzle chicken with 1 tablespoon oil; season with salt and pepper. Grill until charred in spots, 1 to 2 minutes. Flip, top with cheese, and cover grill. Cook until cheese melts and chicken is cooked through, 1 minute. Transfer to a plate; spoon tomato mixture over top. Top with basil. Dress arugula with remaining 1 tablespoon oil and Peppadew brine. Serve atop chicken, with bread.

Spicy Shrimp Fajitas With Grilled Pineapple Pico

Grilled Vegetarian Stuffed Peppers

Active/Total Time: 35 min. Serves: 4

Active Time: 30 min. Total Time: 45 min. Serves: 4

1 pound large shrimp, preferably wild (about 24), peeled, deveined, and tails removed 1 tablespoon chipotle-in-adobo sauce (from a 7-ounce can) 1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus 1 more lime, halved 2 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 1 medium white onion, cut into ½-inch rounds

½ medium pineapple, cored and cut into ½-inch rounds 8 flour or corn tortillas (each 6 inches)

⅓ cup packed chopped cilantro, plus sprigs for serving Avocado slices and sour cream, for serving

1. Heat grill to medium-high; place a large cast-iron skillet on grates to preheat. Toss shrimp with adobo, zest, oil, and ½ teaspoon salt.

Lightly brush onion and pineapple with oil; grill directly on grates, flipping once, until charred in spots, 6 to 8 minutes. Let cool slightly.

Grill tortillas, flipping once, until charred, about 30 seconds; wrap in parchment-lined foil. Roughly chop pineapple and onion; toss with lime juice and cilantro. Season with salt and pepper.

2. Add shrimp and lime halves to skillet and cook, flipping once, until shrimp are pink and just cooked through, 3 minutes. Let lime halves cool slightly, then squeeze over shrimp; serve in tortillas with pineapple pico, cilantro sprigs, avocado, and sour cream.

4 assorted bell peppers (2 pounds total), halved and seeded 5 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, halved and thinly sliced (1 cup) Kosher salt and freshly ground pepper 1 large tomato (8 ounces), cored and chopped (1⅓ cups)

⅓ cup golden raisins 1 cup plain couscous 1 cup chopped fresh mint or parsley, or a combination 1 cup crumbled feta (from a 4-ounce block) 1 large egg, lightly beaten Mixed greens, for serving

1. Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.

2. Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1½ cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide filling among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

© 20 17 M ER ED IT H C O R P O R AT I O N . A L L R I G H T S R ES ERV ED.

1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice

74

June E V E RYDAY F OO D

healthy appetite

Power Pods

Phytonutrients provide antioxidant and anti-inflammatory benefits.

The combination of protein and fiber in peas helps keep you feeling fuller longer.

Like other legumes, peas don’t contain all nine essential amino acids. To create a complete protein, eat them with a whole grain, like brown rice.

R EC I PES BY L AU R A R EG E ; FO O D ST Y L I N G BY G R EG LO F TS; PRO P ST Y L I N G BY M EGA N H ED G PE T H

English peas may look all sweet and innocent, but they’re powerhouses in the nutrition department: These little legumes deliver protein, fiber, antioxidants, and even vitamin C. They’re also tender and delicious—especially when eaten within a few days of picking, before their sugars turn into starch. Here’s how to enjoy these versatile vegetables all season long.

75

June E V E RYDAY F OO D

PEAS, PLEASE Whether spread on top of a light, citrusy toast; tossed with asparagus and mint; or grilled for an edamame-like snack, peas sparkle in summertime dishes.

Prep School

1 SHELL Snap off the tip at the stem end, and pull the string down the spine of the pod. Run a finger along the inside to pop out the peas.

2 BLANCH Boil in salted water until bright green and tender, 2 to 3 minutes. Drain.

FOR LUNCH

WITH DINNER

PEA & RICOTTA TARTINES

PEA & ASPARAGUS SALAD

Combine ½ cup blanched peas, 1 teaspoon wholegrain mustard, ¼ teaspoon Dijon mustard, and ½ teaspoon each extra-virgin olive oil and fresh lemon juice in a bowl. Smash it all together with a fork.

Season with kosher salt and freshly ground pepper.

Lightly toast 2 slices whole-grain bread. Spread each with 2 tablespoons fresh ricotta. Divide pea mixture evenly between toasts. Serve with thinly sliced radishes, grated lemon zest, flaky sea salt (such as Maldon), and more pepper. The pea mash can also be mixed into salads or stirred into pasta.

Trim ½ bunch (8 ounces) asparagus. Thinly slice on a strong bias, which gives the raw vegetable a crisptender bite. Toss with 1½ cups blanched peas, ¼ cup fresh mint leaves (torn, if large), ¼ cup chopped toasted almonds, and 2 tablespoons each extra-virgin olive oil and rice-wine vinegar. Season with kosher salt and freshly ground pepper, and serve, topped with more almonds and mint.

AS AN ANYTIME SNACK GRILLED PEAS WITH TOASTED COCONUT

Toss 12 ounces peas in their pods with 1 tablespoon extra-virgin olive oil. Thread onto skewers. Heat grill to medium-high. Cook, turning once, until blistered in places, about 5 minutes. Transfer to a platter. Top with ¼ cup lightly toasted unsweetened shredded coconut; season with cayenne pepper, flaky sea salt (such as Maldon), and a squeeze of lime. Serve warm or room temperature, with an empty bowl for the pods.

YEAR-ROUND GOODNESS To eat your peas outside peak season (which ends in early summer), go ahead and buy frozen ones; they’re picked at their sweetest and retain all their health benefits.

To thaw, place in a colander in the sink and run cool water on top.

3 SERVE OR SHOCK Toss warm peas with butter, salt, and pepper and eat them as a side right away, or rinse with cold water to stop the cooking and pat dry. Now they’re ready to be used in the top two dishes at left. You can keep blanched, shocked peas in an airtight container for up to 3 days.

C H E E S E

Š 2017 Wisconsin Milk Marketing Board, Inc.

W I S C O N S I N

E A T W I S C O N S I N C H E E S E .C O M

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JUNE PHOTOGRAPH BY SANG AN

“I wonder what it would be like to live in a world where it was always June.”

—L . M. MONTGOMERY, ANNE OF THE ISL AND

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When the weather is glorious and a trip to the beach or park beckons, make a day of it with an outdoor meal you can linger over for hours.

We’ve created three picnic spreads that put the mmm in summer—and a premium on your time.

Whether you’re heading out with family, a few friends, or a hungry crowd, we’ll show you what’s worth making yourself and how to put delicious personal spins on store-bought finds.

Now, let’s get out the basket and start packing.

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LIFE’S A PICNIC

PAS CA L S H I R L E Y/GA L L ERY STO C K

PHOTOGRAPHS BY LINDA PUGLIESE

RECIPES BY SHIRA BOCAR TEX T BY MICHELLE SHIH

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Italian Pulled Pork

GingerCampari Lager Punch

THE

ITALIAN ESCAPE

This unexpected menu easily feeds a crowd. We used porchetta as a starting point and built a buffet of flavorpacked small bites around it.

Make a Main Give pulled pork a break from barbecue sauce. An herb-spice paste infuses the meat as it braises in the oven until fork-tender. (To transport it, we love Stanley’s Adventure vacuum crock.) Cut the ciabatta rolls before leaving home, then let guests pile on the pork and top it with crisp, thinly sliced fennel.

Pick Up Buy an assortment of antipasti for people to spear with toothpicks. Here, we offered roasted artichokes, meaty Castelvetrano olives, spicy Calabrian chiles, and chunks of Grana Padano cheese. Potato chips are a no-fail side; look for ones fried in olive oil to complement the theme.

Add a Twist Instead of hauling a cooler filled with cans and bottles, premix a simple, refreshing punch of ginger beer, lager, and Campari that scales up well, and pour it from a thermos or large Mason jar.

Butter-Waffle Cookies and Mascarpone

Serve With Style Pour ice into a bowl and pile fresh cherries on top. End the feast with “ice cream” sandwiches that won’t melt. Instead of the cold stuff, spread creamy mascarpone cheese between two cookies—we highly suggest Jules Destrooper butter waffles, which taste like sugar cones and get a little soft from the filling, just like the classic freezer-case version.

For recipes, see page 111.

THE DETAILS: Cotton Khadi Lungi throw (similar to shown), $58, auntieoti.com.

Stanley Adventure vacuum crock, 3 qt., $65, stanley-pmi.com. Bambu All-Occasion Veneerware bamboo plates, 11″, $13.50 for 8; and knife, fork, and spoon set, $10 for 24 pieces, bambuhome.com. Le Parfait French hermetic glass terrines, from $5.50 each; and Three-in-One Stainless Steel Rectangular ECOlunchboxes, $26 each, containerstore.com.

THE

MEDITERRANEAN MIXER

Light, bright mezze skew more elegant than allyou-can-eat. Bring them to an outdoor concert or movie with another couple or two.

Make a Main Spanakopita—savory spinach and feta wrapped in phyllo—transforms nicely into a more portable slab pie. We used store-bought pizza dough and added mozzarella to make it more substantial. For a hearty salad, salt zucchini and squash slices for half an hour, then drain.

(The salt draws out excess moisture.)

Toss with honey-mustard dressing, pecorino, and basil.

Pick Up Bring unique snacks, like oversize Spanish corn nuts, or quicos, and fried fava beans; you’ll find them in the cheese section of grocery stores or in specialty shops. Pair them with a canned (yes, canned) wine, such as Underwood, which is crisp and should be served lightly chilled—even the Pinot Noir ($28 for 4, unionwine company.com). For dessert, break up some halvah, a sesame-based confection that comes in lots of flavors; pistachio flavor suits this spread (from $7 for ¼ lb., seedandmill.com).

Add a Twist Dress up store-bought hummus with a surprising condiment, and pair it with a rainbow of carrot sticks and cherry tomatoes. Our favorite mix-ins are Zia Green Chile Company Hatch green chiles ($10, ziagreen chilico.com), Southport Grocery Smoked Onion marmalade ($8, south portgrocery.com), Brooklyn Delhi Roasted Garlic achaar ($9, brooklyn delhi.com), and Tobagi Sliced Cabbage kimchi ($9.50, nj.hmart.com).

Serve With Style For oven-to-blanket ease, dole out the spinach pie directly from the pan you baked it in.

THE DETAILS: Cotton Khadi Lungi throw (similar to shown), $58, auntieoti.com.

Turkish Garden Picnic tin plates, $45 for 4, mottahedeh.com. Enamel forks, $19 each, brookfarmgeneralstore.com.

Hummus With Green Chiles

Zucchiniand-Squash Salad

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SpinachFeta Pizza Slab Pie

ART D I REC TI O N BY JAS PAL RIYAIT; FO O D ST Y LI N G BY S H I R A B O CAR ; PRO P ST Y LI N G BY TAN YA G R AFF

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Herbed Celery-Potato Salad

The Crispiest Fried Chicken

THE NEW

ALL-AMERICAN

ChocolateChip Streusel Brownies

When you’re planning a family-friendly picnic, the key is to satisfy the pickiest palate without sacrificing flavor. Our finger-licking winner: extra-crunchy Koreanstyle fried chicken and classic sides like potato salad and watermelon.

Make a Main The chicken is double-fried in a rice flour–based batter, which results in supremely crispy skin, even at room temperature. Transport it in a brown paper bag lined with waxed paper to absorb oil. A vinaigrette-tossed potato salad is creamy but light. Finish with the perfect one-hand dessert, a chocolate-chip cookie and brownie hybrid, aka the “brookie.”

Pick Up Pickles are a bright, vinegary companion to the chicken, and they’re guaranteed to stay crisp in the summer heat. We went for pickled okra, a nod to the southern roots of the main dish (Rick’s Picks Smokra, $10 for 15 oz., rickspicks.com).

Cucumber Lemonade

Add a Twist Cucumber juice takes lemonade from expected to exciting. You can make the juice a few days in advance; just bring it in a jar, and let guests mix it in their lemonade to taste (or splash some in seltzer for an even lighter sip).

Serve With Style Cut watermelon into fingers, instead of half-moons, so you can hold them by their ends—no muss, no fuss, no sticky cheeks.

THE DETAILS: Fog Linen patchwork cloth, in Blue, $146, shop-foglinen.com.

Porcelain enamelware plates, $80 for 4, and airtight storage container, 4 liters (serving chicken), $46, food52.com. Weck tulip jar, 35.9 oz., $30 for 6, williamssonoma.com. Fredericks and Mae Flag dominoes, $38, fredericksandmae.com.

PHOTOGR A PHS BY JAK E STENGEL

HE AVEN ON E ARTH

TE X T BY MELIS S A OZ AWA

Worshippers of locavore food culture make pilgrimages to Shed, a restaurant and market in Healdsburg, California.

On these pages, its passionate founders share their nearby home and farm, and a vibrant hand-picked feast.

scenes from a dream Opposite, clockwise from top left: Shed’s executive

chef, Perry Hoffman, tends the fire where he’ll grill a heritage pork loin. Herbs, berries, and vegetables grow in the owners’ walled kitchen garden. Watermelon radishes head to the kitchen. Hoffman chops shallots for salsa verde.

Cindy Daniel gathers rose-geranium leaves to flavor ice cream. One of Daniel’s many sun hats. Red-leaf oak lettuce from the garden.

An appetizer of creamy burrata flavored with herbs and tomatillos.

Shed is known for its shrubs, refreshing drinks made from fruit, vinegar, and sugar.

This page: Daniel and

husband Doug Lipton plotted their home so it would face south to absorb the sun in winter, then planted deciduous trees to shade it in summer.

For recipes, see page 112.

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sweetness and light Daniel and Lipton walk their everevolving orchard.

This year they are planting more varieties of stone fruits, as increasingly warmer winters have meant less of the chill needed to produce fruit on their apple trees.

ORE THAN 20 YEARS AGO, Cindy Daniel and Doug Lipton took a big chance on a 15-acre plot in Healdsburg, California. They packed up their life and young boys in San Francisco and headed two hours north into Sonoma County, determined to fulfill a shared dream: Build a sustainable farm from the ground up. “It was a real tabula rasa when we arrived, just a field of grass,” says Lipton, an environmental scientist with a Ph.D. in soil and water chemistry. The pair began their work slowly, first designing an elegant rammed-earth house with two-foot-thick walls and radiant heat to keep it warm in winter and cool in summer. Then they started cultivating the land, which they aptly named HomeFarm.

The first few years, they grew only cover crops, like nitrogenfixing vetch and fast-growing barley, to enrich the soil. Then they enhanced the natural contours of the ground to divert water runoff

M

into two creeks that flow through the property, and planted an orchard of tiny one-year-old whips of peaches, plums, pluots, apples, grapes, and olives; small starts of perennials; and a walled kitchen garden. Over the years, they’ve added several growing fields.

In 2013, they opened Shed, an award-winning market, locavore restaurant, and community space in town, where they host lectures and workshops on everything from cheesemaking to vermiculture compost. “HomeFarm is so woven into Shed,” Daniel says. All employees are invited to spend time there, picking and snacking their way through fragrant fields buzzing with bees and pollinators, for instance, or chatting over a tisane brewed from lemon verbena harvested that morning. At least once a week, Shed’s executive chef, Perry Hoffman, comes to taste, gather, and plan. “The farm writes the menu,” he says.

Just as the farm inspires the kitchen, the kitchen inspires what grows on the farm. Daniel, Lipton, and Hoffman pore over seed catalogs to find surprising things to plant: Malabar spinach, sour-gherkin cucumbers, and the Mexican aromatic papalo (a native herb similar to cilantro) are recent experiments. “Every season, we take a risk,” Hoffman says, and that allows him to create an ever-changing mix of innovative dishes. “There is a clarity and complexity to his food,” Daniel says. “It just feels good to eat.”

Life for Daniel and Lipton is rich and cyclical thanks to HomeFarm, where fresh produce becomes kitchen waste from Shed that is turned into compost, which then fertilizes the next round of crops. “I love waking up when the sky is blue and sunny, and I love it when it’s cloudy and the rains are about to come,” says Lipton. “This is our labor of love.”

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a stunning space Daniel and Lipton’s kitchen is a chef’s para dise. Daniel found the beautiful marble piece, which originally came from a cheese shop in Paris, at a “wonderfully eccentric” store in San Francisco that was

going out of business. Over the years, she has filled it with treasures from her travels around the world, including a French wire egg basket and dishes from Astier de Villatte.

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a fine cut Heritage pork loin is served on a bed of farro verde (a grain that’s harvested while still green) with sweet, ripe plums plucked from the orchard that morning.

Grilled Heritage Pork With Plums, Farro Verde, and Summer Herbs

CharredCucumber-andRadish Salad With Yogurt

Fruitand-Herb Shrubs

A RT D I R ECT I O N BY DAW N S I N KOWS K I; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY K EN D R A S M O OT

a feast for the senses Clockwise from top left: On a summer evening with friends, Hoffman serves three kinds of shrubs: blackberry and sage, strawberry and tarragon, and peach and bay laurel. Borage blossoms, sweet alyssum, and nasturtiums add delicate flavor to a charred-cucumber-and-radish salad. Roasted peaches, rose-geranium-and-cardamom ice cream, and simple almond cookies cap off the meal. Members of the Shed team sip rosé made from HomeFarm grapes and chat with Hoffman, Lipton, and Daniel: “It means a lot to us to share what we do at the farm with others,” says Daniel.

Rose-Geranium-andCardamom Ice Cream With Roasted Peaches and Almond Cookies

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The Beatrix Farrand Garden at Bellefield is divided into four borders that range in shade from creamy-white to pale-pink, fuchsia, and rich-purple flowers. In the deepest quadrant, shown here, decadesold peonies mingle with spearlike Iris laevigata and low-growing Salvia nemorosa.

back in bloom Tucked away in Hyde Park, New York, a groundbreaking garden designed in 1912 by the landscape architect Beatrix Farrand is bursting once again in a soft kaleidoscope of dreamy colors.

Behind its revival is a spirited band of local volunteers, who discovered the site in a state of near ruin, rolled up their sleeves, and returned it to its former splendor, flower by beautiful flower. photographs by JESSE

CHEHAK YOUNG

text by MARILYN

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REMAKING AN ENTRANCE In deference to Farrand’s original plans (preserved in her archive at the University of California, Berkeley), a local Eagle Scout rebuilt one of Bellefield’s gates and repaired the original Arts and Crafts–style hardware.

The garden, part of the National Parks Service, is free and open daily; each June, a lecture marks Farrand’s birthday and the blooming of the gorgeous old peonies (beatrixfarrandgardenhydepark.org).

“IT IS WORK, HARD WORK . . . AND AT THE SAME TIME, IT IS PERPETUAL PLEASURE.”

That’s how Beatrix Farrand, one of the most influential garden designers of the early 20th century, described her life’s calling. The niece of Edith Wharton, Farrand was the only female charter member of the American Society of Landscape Architects, founded in 1899. Over her 50-year career, she designed estates for the Morgans and Rockefellers, and spaces for Princeton and Yale Universities, as well as her lavish masterpiece, Dumbarton Oaks, in Washington, D.C. But tragically, few of her residential creations survive.

One rare gem, however, is thriving in Hyde Park, New York. Farrand devised Bellefield in 1912 for her cousin Thomas Newbold and his wife, Sarah. A striking union of simplicity and grandeur, naturalism and formal structure, the garden is enclosed by a stone wall adjoining a hemlock hedge and surrounds a rectangular lawn. Local fieldstones edge beds filled with perennials, annuals, and meadowy wildflowers. And the borders, which are organized by the unabashedly romantic colors of an impressionist’s palette, are devised to bloom continuously from spring through fall—a bold break from the Victorian convention of planting annuals every few months.

In the mid-1970s, descendants of the Newbold family donated the property to the U.S. National Parks Service, but over the following two decades, the garden languished. Its bones remained, but plants were lost, weeds took over, and hedges were both overgrown and ravaged by deer. Then, in 1994, gardeners discovered Bellefield and sprang into action, forming the nonprofit Beatrix Farrand Garden Association and hiring local horticulturist Anne Cleves Symmes to lead a restoration. Using old photographs and a similar plan from Farrand’s archive, Symmes and a small group of volunteers set to work reviving her unique plant combinations. More than a century after Bellefield’s inception, the work continues: Every Tuesday morning, volunteers show up to weed, deadhead, and plant the floriferous borders—and carry forward a master’s timeless vision.

FROM THE GROUND UP From top: In addition to tending Bellefield, Symmes

plans its educational programs, which were a key part of Farrand’s mission. The garden shown mid-restoration.

Today the original owners’ 18th-century house stands along with the garden, and is an office for the NPS.

ART D I R ECT I O N BY DAW N S I N KOWS K I; I L LU ST R AT I O N BY ELSA J EN N A

BEAUTIFUL CREATURES When replanting Bellefield’s borders, Symmes tried to work with varieties from Farrand’s time whenever possible and used newer cultivars, in keeping with the Farrand aesthetic. Clockwise from top left: Aquilegia vulgaris ‘Munstead White’, Digitalis purpurea, Cosmos bipinnatus ‘Sonata White’, Antirrhinum majus ‘Rocket Pink’, Iris laevigata, and Paeonia lactiflora.

the grand scheme Beatrix Farrand’s personal touch is all over Bellefield. A student of Charles Sprague Sargent, the founder of the Arnold Arboretum, in Boston, she traveled through Europe studying gardens and saw firsthand the work of the great English designers Gertrude Jekyll and William Robinson. Their naturalistic approach inspired her style, which is still popular today. Here are a few classic Farrand concepts, and her favorite flora to keep an eye out for at Bellefield.

EMBRACE NATIVE SPECIES

PLANT FOR CONTINUOUS BLOOMS

BLEND DIVERSE TEXTURES

PICK COLORS LIKE A PAINTER

Raised in New York City, Farrand spent her summers at her family’s home in Maine, and grew to love the state’s rugged landscapes and wild plants. Asters, tall meadow rue, and dwarf crested irises add some of that untamed spirit to her designs.

Farrand densely planted her beds with bulbs, perennials, and annuals; in fact, she would sometimes pack three different plants into one tiny area. The result is nonstop fireworks: After peonies finish their show in June, lilies and summer hyacinths pop up, hiding the dull peony foliage and putting on their own commanding performance.

The long, narrow lawn, a famous feature of Farrand’s gardens, is a smooth, quiet spot amid the voluptuous, overflowing borders.

In each bed, she combined finely textured plants, such as baby’s breath, with bold ones, like larger-petaled phlox and yucca.

Farrand often compared her work as a designer to that of an artist, and treated her plants like a palette. When planning the borders at Bellefield, she considered the hues of both flowers and foliage: In the cream, blush, and gray section, for example, silver-leaved varieties like lamb’s ears and santolina are grown just for the soft tone of their leaves.

Gate

Wild garden Hemlock hedge

2

House

1

Lawn

4

3

Wild garden Gate

1

2

3

4

Pink Border Anemone hupehensis ‘September Charm’ Impatiens balsamina Lilium speciosum rubrum Paeonia lactiflora Phlox paniculata ‘Bright Eyes’

White Border Actaea matsumurae ‘White Pearl’ Anemone ‘Honorine Jobert’ Clematis recta Galium odoratum Lilium candidum

Blush, Cream, and Gray Border Digitalis purpurea Iris germanica var. florentina Lupinus ‘Gallery White’ Phlox drummondii Stachys byzantina Thalictrum pubescens Yucca filamentosa

Mauve and Purple Border Aquilegia vulgaris ‘Wood’s Purple’ Aster tartaricus Campanula portenschlagiana Iris germanica ‘Black Prince’ Viola odorata

T H E It’s that moment we’ve all been waiting for, when gardens and greenmarkets burst with everything plump, colorful, and sweet.

T I M E Celebrate summer’s bounty with our recipes, which shine a light on berries, cherries, peaches, and plums.

I S Pick one that appeals to your palate, but feel free to substitute whichever fruit strikes your fancy—just pop in whatever’s most plentiful.

R I P E TO BA K E WITH FRU IT

photographs by K AT E M AT H I S

recipes by S A R A H C A R E Y

text by S A R A H D i G R E G O R I O

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TOP TIP Allow plenty of time to cream together the sugar and butter until they are truly light and fluffy. And don’t overmix when adding flour. You’ll be rewarded with an incredibly tender texture.

BOURBON

BROWN-SUGAR CAKE WITH BERRIES

SWEET SPOTS Settle onto a porch with a pitcher of iced tea and this beauty.

The bourbon and brown sugar in the batter give it a caramel-like complexity. And the fruit on top is finished with a generous sprinkle of coarse sugar—so when baked, it’s like a big, crunchy muffin top. We love the simplicity of these ingredients, but the recipe works well with peaches and rum, or apricots and kirsch, too. >> For recipes, see page 116.

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TOP TIP Toss the fruits and sugar together at the last minute—if you let them macerate too long, the juices will overflow onto the pan and burn.

A P R I C OT

S T R AW B E R R Y G A L E T T E

FRAMED ART This free-form galette is as relaxed as a summer Friday. Spread a round of crust with hazelnut frangipane and scatter ripe apricots and strawberries on top, then fold in the sides of the pastry for a rustic look. Frangipane is usually made with ground almonds, but we replaced them with hazelnuts, and pumped up their flavor with Frangelico, a hazelnut liqueur. If you swap in cherries or mixed berries, hew to tradition with almonds, and replace the Frangelico with rum.

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TOP TIP The trick to pillowy biscuits is to leave pea-size bits of butter intact, and mix only until the dough forms. It’ll be sticky, so use two spoons to drop it onto the fruit.

P E AC H

R A S P B E R R Y OAT C O B B L E R

L OV I N ’ S P O ON F U L S To update—and add some substance—to cobbler, mix oats into the biscuit dough; they provide a nubby, satisfying texture and richer flavor. These one-bowl drop biscuits come together quickly, and cream makes them tender. Our vivid peach-raspberry combo was inspired by peach melba, but pitted sour cherries are lip-smacking in early summer, as are sliced plums and nectarines later in the season. Spoon the cobbler into bowls, then pour some heavy cream on top.

TOP TIP For the flakiest results possible, use all-butter puff pastry and chill it twice: once in the fridge before filling, and again in the freezer after assembly and before baking.

CHERRY

PUFF PIECES Two fillings—a tart cherry compote and a dollop of sweet cream cheese laced with coconut and lime—mean double the deliciousness. it’s like a cheese Danish and a cherry pie went on a tropical summer vacation together. For an equally bright-tasting alternative, use strawberries instead of cherries, and orange juice instead of lime juice.

CRE AM-CHEESE HAND PIES

A RT D I R ECT I O N BY JAS PA L R I YAIT; FO O D ST Y LI N G BY SA R A H CA R E Y; WAT ERC O LO R BAC KG RO U N D S BY LIV IA C E T T I

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TOP TIP One dough does two jobs.

Press it firmly into the pan to make a sturdy crust, then add some chopped almonds and clump and crumble the rest on top.

P LU M

B L AC K B E R R Y C O R N M E A L-A L M O N D C R U M B B A R S

L U S H L AY E R S Subtle savory notes—of black pepper in the filling and cornmeal in the crust—give these bars a refined, grown-up sensibility.

The pepper also blends with the dark, rich plum-blackberry filling to create a flavor almost like wine. If you can only find super-tart blackberries, sweet blueberries are a good alternative.

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On a quest to create paints gentle enough to use with his children, an artist and illustrator with a mad-scientist streak took to the parks of Toronto and gathered natural materials—leaves, berries, bark, moss—to transform into rich inks.

The pigments he concocts from these humble beginnings are as fun to make as they are eye-opening to work with.

IN LIVING COLOR P H O T O G R A P H S B Y E A M O N M AC M A H O N

T E X T B Y C AT H E R I N E H O N G

FIELD NOTES On the West Toronto Railpath, artist Jason Logan keeps track of plants for future dyes. “I love the little wild places you find in cities,” he says.

Opposite: Logan created this bright-green ink by boiling purple buckthorn berries and adding food-grade lye to change the solution’s pH factor.

O N C E YO U S TA R T MAKING INK, THE WORLD NEVER QUITE LOOKS THE SAME .

Just ask Jason Logan, founder of the Toronto Ink Company, who’s reviving the lost art of creating natural inks. “You can make them out of almost anything,” he says—often using the most mundane of materials, which he forages from right outside his doorstep in Toronto. The hull of a squirrel’s half-eaten walnut is easily turned into a rich brown liquid. Sumac growing through a crack in the sidewalk becomes the basis of a lush berry-red. The unloved invasive shrub known as buckthorn, which flourishes in ditches and muddy areas, metamorphoses into an inviting shade of green.

An art director and illustrator, Logan is known for his witty, wiggly-lined drawings incorporating charts, maps, diagrams, and his signature all-caps hand lettering, which frequently appear in the New York Times op-ed section (for an example, see page 108). He first became interested in making his own paints out of concern for his family’s health. “Most professional ink is made from potentially harmful chemicals and petroleum,” says the artist, who has three children—Kes, 11; Soren, 9; and Winter, 5—with his wife, Heidi Sopinka, a fashion designer. “When you start reading the warning labels about inhalation, it really makes

INDELIBLE MEMORIES Clockwise from top left: Logan looks for specimens in a park near his home.

His younger daughter, Winter, holds three bottles of ink, one of which she made herself. Logan’s free-form ink paintings hang in his studio. He tests out swatches of color on paper; no two batches come out the same.

you think twice about having it in your home.”

He started working with golf ball–size black walnuts that he found in nearby Queen’s Park.

Playing with methods culled from blogs as well as medieval texts, he hit upon a perfect formula for his illustrations. Made from just three ingredients—black walnuts, water, and foodgrade shellac—the result was not only nontoxic, but also soft and warm.

Now Logan brews pigments from a mindboggling range of materials, including turmeric, wild grapes, irises, rock lichen, bark,

peach pits, coffee, river water, seashells, bricks, limestone, copper, and iron. “The other day, I made one from acorn caps and a rusty bedspring,” he says. “It came out silvery gray.”

Indeed, his colors are not bold and recognizable, like typical commercial varieties. “They tend to be subtle and earthy,” he says. Nor do they have the permanence or consistency of industrial ones, which is why he thinks of them as alive. “The colors may fade, change, or even crystallize in time,” he says. “It’s all part of the beauty of a living ink.”

ARTISTS’ COLLECTIVE “Kids have a natural curiosity, which is perfect for experimenting,” says Logan, shown here in his studio with his children, Soren, Kes, and Winter.

“They’ll see something on the street and say, ‘What if we make ink out of that?’” He’s currently at work on a book called Make Ink, which will be out next spring from Abrams.

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AVAILABLE AT ART-SUPPLY STORES

109

COFFEE

BLACK BEAN

SPINACH

RED CABBAGE

SUMAC

IRIS PETAL

BLACK WALNUT

ELDERBERRY

A RT D I R ECT I O N BY JAS PA L R I YAIT

(with a tablespoon or so of baking soda)

TURMERIC

GRAPE JUICE

POKEWEED BERRY

BUCKTHORN BERRY

JICAMA

ONION SKIN

WILD GRAPE

GOLDENROD

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T HE WORK BOOK Recipes From This Issue

Better Burgers, Hotter Dogs PAGE 70

67

E VE RYDAY FOOD Cook, Nourish, Enjoy

BETTER BURGERS, HOTTER DOGS THE IDEAL BUN

These good old cookout classics are as American as baseball and bald eagles. Here’s our guide to grilling and assembling great ones, plus creative new spins, including franks with bold regional flavors. Without further ado, bring out the charcoal.

It should be strong enough to hold everything together, but also soft and fluffy.

We love Martin’s Big Marty’s large potato rolls with sesame seeds for subtle sweetness and crunch.

CONDIMENTS 101

There’s nothing fancy here: just storebought mustards, ketchup, and mayo.

Use what you like, or skip them altogether—there are no rules.

BETTER BEEF

Go for grassfed, which tends to have less fat and bolder flavor.

The typical 5050 blend of chuck and sirloin makes for an extratender, juicy patty.

FRESH FINISH

A thick slice of beefsteak tomato (seasoned with salt to bring out its flavor), sliced dill pickles, and shredded iceberg add crispy brightness.

CHEESE, PLEASE

Different kinds offer distinct flavors, but American cheese melts to perfection for that classic burger-joint style.

CALIFORNIA BACONWRAPPED DOGS Active/Total Time: 30 min.

Makes: 6 The bacon-wrapped hot dog, or “danger dog,” as it’s known in Mexico, is now a popular street-vendor food in Los Angeles. The classic is deep-fried, but most versions today are grilled or griddled. Bacon is mandatory; the other toppings are discretionary and vary wildly from cart to cart. We like how the bright, piquant flavors of pico de gallo and poblano pepper complement the smoky bacon.

1 pint cherry or grape tomatoes, quartered

½ cup chopped red onion (from ½ small onion) ½ cup chopped cilantro 1 tablespoon white vinegar Kosher salt 3 slices bacon (not thick-cut), halved lengthwise 6 all-beef franks 1 poblano pepper, stem and seeds removed, cut lengthwise into 6 strips

ing at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.

2. Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.

3. Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a baconwrapped frank and a poblano strip. Top with pico de gallo; serve immediately.

CINCINNATI CHILI DOGS Active Time: 40 min.

Total Time: 1 hr.

Makes: 6 Native Buckeyes pledge allegiance to this dog. Pile on the all-beef chili, heady with chocolate, cinnamon, and other spices, with abandon.

The finishing touches are fundamental: yellow mustard, diced sweet onion, and lots of shredded cheddar cheese. Unless you’re a pro at eating one, you may want to grab a knife and fork—or a bib.

1 tablespoon extra-virgin olive oil

1 cup chopped white onion (from 1 onion), plus more for serving 1 tablespoon minced garlic (from 3 cloves) 1 pound 85 percent–lean ground beef, preferably grass-fed

Kosher salt 1 tablespoon unsweetened Dutch-process cocoa powder

1 teaspoon extra-virgin olive oil

½ teaspoon ground cinnamon

6 long potato rolls, such as Martin’s, split

½ teaspoon ground allspice

Mayonnaise, for serving

1. Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Start-

1 can (8 ounces) low-sodium tomato sauce 1 tablespoon apple-cider vinegar 1 teaspoon Worcestershire sauce 1 tablespoon chili powder

6 all-beef franks 6 long potato rolls, such as Martin’s, split Yellow mustard, for serving 4 ounces finely shredded sharp cheddar (2 cups), for serving

1. Heat oil in a large skillet over medium. Add onion and cook, stirring occasionally, until soft and golden in places, 8 to 10 minutes. Add garlic; cook 30 seconds more. Add ground beef and season with salt. Increase heat to mediumhigh and cook, breaking into bite-size pieces and stirring occasionally, until meat is browned in places and just cooked through, 6 to 8 minutes. Stir in cocoa, cinnamon, and allspice; cook 1 minute. Stir in tomato sauce, 1 cup water, vinegar, Worcestershire, and chili powder. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thick and darkened slightly, 18 to 20 minutes. Remove from heat; cover to keep warm.

2. Meanwhile, bring 2 inches of water to a boil in a large saucepan. Add franks, reduce heat to low, and simmer until plump and hot, about 5 minutes. Drain franks and place in rolls. Top each with chili, sprinkle with onion, drizzle with mustard, and top with cheese. Serve immediately.

WISCONSIN BEER BRATS Active Time: 45 min.

Total Time: 1 hr. 10 min.

Makes: 6 For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you’re going full-on, the onions are strained and sautéed in a skillet on the grill until golden, then mixed with sauerkraut. You’ll be booed out of Wisconsin if you bring soft potato buns to the party—for a true cheesehead, only a sturdy hoagie roll will do.

2 tablespoons extra-virgin olive oil 2 large sweet onions, such as Vidalia, halved and thinly sliced (4 cups) Kosher salt 2 teaspoons caraway seeds 1 dried bay leaf 2 tablespoons spicy brown mustard, plus more for serving 3 tablespoons packed light-brown sugar 6 precooked bratwursts 2 bottles (each 12 ounces) lager beer 2 cups sauerkraut, strained 6 hoagie rolls, split

1. Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.

2. Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a finemesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.

3. Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.

4. Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.

111 Recipes

Life’s a Picnic PAGE 78

78

When the weather is glorious and a trip to the beach or park beckons, make a day of it with an outdoor meal you can linger over for hours.

We’ve created three picnic spreads that put the mmm in summer—and a premium on your time.

Whether you’re heading out with family, a few friends, or a hungry crowd, we’ll show you what’s worth making yourself and how to put delicious personal spins on store-bought finds.

thick paste forms. Stir in 2 tablespoons salt, 1 tablespoon pepper, chile pepper, and lemon zest; rub mixture all over pork.

79

LIFE’S A PICNIC

Now, let’s get out the basket and start packing.

ITALIAN PULLED-PORK SANDWICHES Active Time: 45 min.

Total Time: 6 hr.

Serves: 10 to 12 If you’re making the pork ahead of time, store it whole in the pan juices for up to three days in an airtight container in the refrigerator, then rewarm and shred before serving. We used a Japanese Benriner mandoline to cut the paperthin slices of fennel.

2 tablespoons fennel seeds 1 boneless pork shoulder (7 pounds) 2 cups packed fresh flat-leaf parsley leaves

½ cup fresh sage leaves ¼ cup fresh rosemary leaves 2 tablespoons fresh thyme leaves 6 cloves garlic, smashed

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 small dried red chile pepper, crumbled

3. Place pork, fat-side up, in a roasting pan or a large Dutch oven; add 1½ cups water. Cover and roast until meat is starting to become tender, about 3 hours.

Remove lid and continue cooking until meat is fork-tender, 1 to 1½ hours more. Carefully transfer pork to a large bowl, leaving juices in pan. When cool enough to handle, use two forks to shred meat into bite-size pieces, discarding any large pieces of fat.

Transfer shredded pork back to pot and toss with juices. Serve on rolls with extra pan juices, topped with shaved fennel.

GINGER-CAMPARI LAGER PUNCH Active/Total Time: 5 min.

Serves: 8 4 bottles (each 12 ounces) cold lager 2 bottles (each 12 ounces) cold ginger beer

⅔ cup fresh lemon juice 4 ounces Campari Ice and lemon wedges, for serving

Combine lager, ginger beer, juice, and Campari in a pitcher.

Serve over ice with lemon wedges, or refrigerate in an airtight container up to 1 hour.

Finely grated zest of 1 lemon

10 to 12 ciabatta rolls, for serving 1 head fennel, quartered and thinly shaved, for serving

1. Toast fennel seeds in a small skillet over medium heat until fragrant, about 4 minutes.

2. Preheat oven to 300°. Using a sharp knife, score fat (but not meat) on pork in a diamond pattern. Pulse herbs, garlic, and fennel seeds in a food processor until combined. Slowly add oil and continue pulsing until a

BUTTER-WAFFLE COOKIES AND MASCARPONE Active/Total Time: 5 min.

Serves: 6 6 tablespoons mascarpone 12 butter-waffle cookies, such as Jules Destrooper

Spread 1 tablespoon cheese on one side of a cookie. Sandwich with another cookie; repeat with remaining cheese and cookies.

Refrigerate until ready to serve, up to 2 hours.

SPINACH-FETA PIZZA SLAB PIE Active Time: 25 min.

Total Time: 1 hr. 5 min.

Serves: 12 Letting the pie cool on a wire rack keeps the bottom crust from getting soggy. Once it’s cool, return it to the baking sheet for transport.

2 bunches spinach (1 pound, 6 ounces), tough stems trimmed, washed, with water still clinging to leaves Extra-virgin olive oil, for brushing Unbleached all-purpose flour, for dusting 1 pound store-bought pizza dough, divided in half 8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced 2 ounces feta, crumbled ( ⅓ cup) Kosher salt Pinch of red-pepper flakes 1 large egg, beaten 1 tablespoon sesame seeds

1. Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.

2. Preheat oven to 425°, with a rack in lower third. Brush a 9½-by13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling.

Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.

3. Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely.

Before serving, cut into squares.

ZUCCHINI-AND-SQUASH SALAD Active Time: 25 min.

Total Time: 55 min.

Serves: 6 2 zucchini (1 pound total), cut into thin slices 2 small yellow squashes (1 pound total), cut into thin slices Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 2 tablespoons fresh lemon juice

½ teaspoon Dijon mustard ½ teaspoon honey ¼ cup pine nuts, toasted 1 ounce Pecorino Romano, coarsely grated ( ¼ cup)

¼ cup fresh basil leaves, torn if large

Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes.

Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey.

Drizzle mixture over slices.

Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.

THE CRISPIEST FRIED CHICKEN Active/Total Time: 45 min.

Serves: 4

Inspired by Korean-style fried chicken, we tossed ours in rice flour, dipped it in batter, and fried it not once but twice for extra crunch and an even, golden color.

112 THE WORKBOOK

1 whole chicken (3 pounds), cut into 10 pieces (breasts halved crosswise)

½ cup rice flour, plus more for sprinkling Kosher salt and freshly ground pepper Vegetable oil, such as safflower, for frying

¼ cup unbleached all-purpose flour

Flaky sea salt, such as Maldon

1. In a large bowl, sprinkle chicken with rice flour; season generously with kosher salt and pepper, tossing to coat. Pour oil into a large pot to a depth of 2 inches.

Place over medium-high heat until a thermometer registers 350°.

2. Whisk together both flours,

½ teaspoon kosher salt, and ¼ teaspoon pepper. Whisk in ¾ cup water until a smooth, thin batter forms.

3. Working in batches, dip pieces of chicken into batter, allowing excess to drip off. Transfer to oil and fry until pale golden, 6 minutes. Remove and shake lightly in a colander to drain; transfer to paper towels. Bring oil temperature back to 350°, then return chicken to oil and fry a second time until golden brown and a thermometer inserted into thickest parts (avoiding bones) registers 160°, about 6 minutes for small pieces, about 8 minutes for large. Transfer to a wire rack set in a rimmed baking sheet; season with flaky salt. Serve warm or room temperature.

HERBED CELERY-POTATO SALAD Active Time: 35 min.

Total Time: 1 hr. 5 min.

Serves: 6 No cloying mayonnaise for our outdoor-friendly potato salad. Make this a day ahead to let the flavors meld, and store it in an airtight container in the refrigerator. If you’re using larger potatoes, boil them longer, and quarter or cut them into one-inch pieces after cooking.

Recipes

1½ pounds peewee potatoes, scrubbed Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 5 teaspoons apple-cider vinegar

1½ cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped 2 scallions, chopped 1 stalk celery, finely diced ( ¼ cup)

In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain.

When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery.

Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

CHOCOLATE-CHIP STREUSEL BROWNIES Active Time: 35 min.

Total Time: 2 hr. 15 min.

Serves: 16 When you can’t decide between a cookie or a brownie, make a combo! Here, cookie dough is dotted over brownie batter and baked until the edges are cakey and the interior is fudgy.

COOKIE DOUGH

1 stick unsalted butter, room temperature, plus more for pan 1¾ cups unbleached all-purpose flour

½ teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon kosher salt ½ cup packed light-brown sugar ½ cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, chopped

BROWNIE BATTER

CUCUMBER LEMONADE

1 stick unsalted butter, cut into large pieces

Active/Total Time: 5 min.

Serves: 6

6 ounces bittersweet chocolate, chopped

The juice can be made ahead and refrigerated for up to three days.

1½ cups granulated sugar 3 large eggs, room temperature

¼ cup unsweetened Dutchprocess cocoa powder

½ teaspoon kosher salt ½ cup plus 2 tablespoons unbleached all-purpose flour

1. Cookie dough: Preheat oven to 350°. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt.

2. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to mediumlow and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.

3. Brownie batter: Melt butter and chocolate in a medium heatproof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.

4. Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, 20 minutes. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more. Let cool completely in pan on a wire rack.

Lift brownies from pan using parchment; cut into 16 squares.

Brownies can be stored in an airtight container at room temperature up to 3 days.

2 English cucumbers, peeled and cut into chunks 1 quart homemade or store-bought lemonade

Purée cucumbers with ½ cup water in a blender. Strain through a fine-mesh sieve; discard solids.

Combine cucumber juice and lemonade. Serve over ice.

WATERMELON FINGERS

Cut a whole watermelon in half crosswise. Position each half, cut-side down, on a cutting board. Cut 1-inch slices crosswise.

Cut each slice into “fingers,” leaving rind at ends.

Heaven on Earth PAGE 86

scenes from a dream

87

HE AVEN ON E ARTH

Worshippers of locavore food culture make pilgrimages to Shed, a restaurant and market in Healdsburg, California.

On these pages, its passionate founders share their nearby home and farm, and a vibrant hand-picked feast.

BURRATA WITH TOMATILLOS, MALABARSPINACH BUDS, AND PAPALO Active/Total Time: 20 min.

Serves: 8 Papalo, an ancient plant found throughout Mexico, has been used as a condiment for centuries. The hearty, heat-tolerant annual has a unique peppery, citrusy flavor with notes of cilantro, arugula, and lime. It can be found at farmers’ markets and in seed catalogs.

8 ounces burrata, mozzarella di bufala, or fior di latte Extra-virgin olive oil, for drizzling 3 ounces tomatillos, husked and thoroughly washed, then cut into a ¼-inch dice

The greatest escape is straight ahead

Free Southern Rhode Island 2017 Vacation Guide 800.548.4662 • Southcountyri.com Photographer: John Woodmansee

114 THE WORKBOOK

(½ cup), plus 1 tomatillo, cut into paper-thin rounds 16 Malabar-spinach buds 24 papalo leaves 2 tablespoons fresh bush-basil leaves, or 1 tablespoon chopped fresh Italian basil 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice Flaky sea salt, such as Jacobsen (available at jacobsensalt.com), for serving

Divide burrata evenly among 8 small glasses or bowls; drizzle each generously with oil. Top evenly with diced tomatillos, spinach buds, papalo, and basil.

Sprinkle with zest, juice, and salt.

Add tomatillo rounds, pressing them against sides of glasses to adhere. Serve.

GRILLED HERITAGE PORK WITH PLUMS, FARRO VERDE, AND SUMMER HERBS Active Time: 55 min.

Total Time: 2 hr. 55 min., plus marinating Serves: 8 to 10

Farro verde is harvested early, when still green, then roasted for extra nuttiness and flavor. Regular farro can be substituted. Grilling the bone-in loin with the fat cap still intact ensures juicy, flavorful meat that won’t dry out on the grill.

PORK

1 6-bone section of a bone-in pork loin (5 to 6 pounds), preferably with fat cap attached Kosher salt and coarsely ground black pepper FARRO

3 cups farro verde 2½ cups vegetable or chicken broth, preferably homemade 1 fresh bay leaf Kosher salt SALSA VERDE

3 tablespoons chopped shallot (from 1 large shallot) 1 tablespoon chopped garlic (from 3 cloves) Kosher salt

2 cups packed flat-leaf parsley leaves, chopped 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 fresh bay leaf, finely chopped 2 tablespoons red-wine vinegar 8 plums, such as Flavor Grenade, Dapple Dandy, Green Gage, Santa Rosa, Flavor King, Catalina, or Elephant Heart, halved, pitted, and cut into wedges, for serving Thyme, oregano, and opal basil sprigs (optional), for serving

1. Pork: Season pork all over with 3 tablespoons salt and 1 tablespoon pepper. Cover with plastic and refrigerate at least 8 hours and up to 1 day.

2. Remove pork from refrigerator, unwrap, and pat dry 1 hour before grilling. Open grill vents and remove main grate. Fill a chimney with natural lump hardwood charcoal; place on small lower grate. Ignite; let burn until top layer is turning ash gray, about 20 minutes. Pour coals onto one side of grate. Top with main grate. Cover grill with vents open; preheat 5 minutes to 350°. Place pork on main grate, opposite coals (indirect heat), fat-cap-side up and bones facing away from coals. Cover and cook, adding a handful of fresh charcoal to grill every 20 minutes to maintain temperature, until a thermometer inserted into center of pork nearest (but not touching) bone registers 125°, about 1 hour. Move pork to direct heat; cook, turning occasionally, until browned all over and thermometer registers 138°, 5 to 10 minutes more. Remove pork from grill; let stand at least 20 minutes and up to 1 hour before carving.

3. Farro: Combine farro, broth, 2 cups water, bay leaf, and 2 teaspoons salt in a medium saucepan. Bring to a boil, then reduce heat to medium, partially cover, and simmer until farro

is tender and liquid has evaporated, 18 to 20 minutes. Remove from heat; let stand, covered, 5 minutes (drain off any excess liquid, if necessary).

4. Salsa verde: Combine shallot, garlic, and 1 teaspoon salt in the bowl of a food processor; process to a paste. Add parsley and 3 tablespoons oil; continue processing to a fine paste. Add thyme, oregano, and bay leaf; pulse just until combined. Stir in remaining 3 tablespoons oil.

If not serving right away, cover surface of salsa verde with plastic up to 2 hours. Stir in vinegar just before serving.

5. Slice loin from rack of pork; cut rack into ribs, then thinly slice loin. Remove bay leaf from farro and transfer to a serving platter.

Serve sliced pork and ribs over farro, with plums, herb sprigs, and salsa verde.

STRAWBERRYAND-TARRAGON SHRUB Active Time: 40 min.

Total Time: 2 hr. 40 min., plus infusing Makes: 2½ cups shrub base (enough for about 20 servings)

You can make a shrub into a lowalcohol cocktail called a shim by adding a splash of sparkling wine, vermouth, or your favorite aperitif.

1 pound strawberries, hulled and halved (about 3 cups), plus more for serving (optional) 1½ cups sugar 8 sprigs tarragon, plus more for serving (optional) 1½ cups red-wine vinegar Chilled sparkling water, for serving

1. In a large nonreactive pot (such as stainless steel), combine berries, sugar, and tarragon.

Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil).

Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard tarragon. Strain shrub base; reserve pickled berries (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.

2. Fill glasses halfway with ice.

Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more tarragon and fruit. Serve immediately.

VARIATIONS

Peach and Bay Laurel: For shrub base, use 1 pound yellow peaches, cut into ½ -inch wedges (about 3 cups); 1½ cups sugar; 8 fresh bay leaves; and 1½ cups champagne vinegar.

Blackberry and Sage: For shrub base, use 1 pound blackberries (about 3 cups); 1½ cups sugar; 10 fresh sage leaves; ¾ cup red-wine vinegar; and ¾ cup sherry vinegar.

CHARRED-CUCUMBERAND-RADISH SALAD WITH YOGURT Active/Total Time: 40 min.

Serves: 8

For the best flavor, cook the cucumbers and radishes directly in the hot embers or coals of a wood-burning fireplace or in a grill with natural hardwood lump charcoal. If you’re using a gas grill, char them on the hottest part, preheated to the highest setting and covered. The edible flowers and leaves are available at chefsgarden.com.

8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole 1 bunch golf ball–size radishes, such as watermelon (about 10) 2 cups Greek yogurt or labneh 3 tablespoons extra-virgin olive oil, plus more for drizzling

Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)

115 Recipes

1 tablespoon nigella seeds, toasted and ground 2 cups watercress, thicker tough stems removed 1 cup nasturtium leaves (optional) 1 cup Tangerine Gem marigold leaves (optional) Zest and juice of 2 lemons Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional)

1. Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times,

until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.

2. Stir together yogurt, oil, and ¾ teaspoon salt. Dollop ¼ cup yogurt mixture along one side of each plate. Spread into a halfmoon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.

®

ROSE-GERANIUM-ANDCARDAMOM ICE CREAM Active Time: 20 min.

Total Time: 3 hr., plus freezing Serves: 8 3 cups heavy cream 1½ cups whole milk

¾ cup rose-geranium leaves ( ½ ounce) ⅓ cup green cardamom pods 6 large egg yolks

¾ cup sugar ¼ teaspoon kosher salt Roasted Peaches (recipe follows), for serving Almond Cookies (recipe follows), for serving

1. Combine cream, milk, geranium leaves, and cardamom pods in a saucepan; cook over

Flavor Infusions Rice adds to the

medium-high heat, stirring occasionally, until mixture is scalding hot (do not let simmer), about 2 minutes. Remove from heat.

In a large heatproof bowl, whisk yolks with sugar and salt until smooth and pale. Whisking constantly, ladle half of cream mixture into yolk mixture, a little at a time, until combined.

Whisk yolk-and-cream mixture back into saucepan with remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon and a thermometer registers 180°, 5 to 7 minutes.

2. Pour custard through a medium-mesh sieve into a bowl set in an ice-water bath. Let cool

116 THE WORKBOOK

completely, stirring frequently, about 10 minutes.

3. Churn custard in an ice cream maker (following manufacturer’s instructions) until it has texture of soft-serve ice cream. Freeze in an airtight container until firm, at least 4 hours and up to 1 month. If ice cream is frozen solid, transfer to refrigerator to let soften slightly before serving, about 20 minutes. Serve, with peaches and cookies.

ROASTED PEACHES Active Time: 10 min.

Total Time: 1 hr. 10 min.

Serves: 8 6 ripe but firm peaches (about 2¼ pounds), halved, pitted, and cut into 1-inch wedges (about 6 cups) 2 tablespoons fresh lime juice 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons confectioners’ sugar

1. Preheat oven to 225°. In a bowl, gently toss peaches with lime juice and oil. Lightly season with salt and pepper. Spread in a single layer on a rimmed baking sheet lined with parchment.

Place confectioners’ sugar in a fine-mesh sieve and dust peaches evenly.

2. Bake until peaches darken and begin to curl, about 1 hour.

Let cool completely; serve.

1 large egg, room temperature

½ teaspoon pure almond extract

¾ teaspoon pure vanilla extract

Active Time: 15 min.

Total Time: 1 hr.

Makes: 24 The almond flour can be replaced with skin-on whole almonds that have been finely ground in a food processor.

1¼ cups unbleached all-purpose flour

½ cup almond flour ½ teaspoon kosher salt 1 stick unsalted butter, room temperature

½ cup confectioners’ sugar

1¾ teaspoons baking powder

¾ teaspoon kosher salt

24 whole almonds

⅓ cup granulated sugar

Fine sanding sugar, for sprinkling

⅔ cup packed light-brown sugar

1. Preheat oven to 350°, with racks in upper and lower thirds. Whisk together both flours and salt.

Beat butter with confectioners’ sugar on medium speed until light and fluffy, about 3 minutes.

Add egg and both extracts; beat until combined (mixture may appear curdled). Reduce speed to low; beat in flour mixture just to combine. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving 1 inch between each cookie. Lightly press 1 almond into center of each; generously sprinkle tops with sanding sugar.

2. Bake, rotating sheets and rack positions halfway through, until cookies are set and golden on bottoms, 22 to 25 minutes.

Let cool 5 minutes on sheets; transfer to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in an airtight container at room temperature up to 1 week.

The Time Is Ripe PAGE 98

2 large eggs, room temperature 4 teaspoons bourbon, such as Maker’s Mark

T H E

I S R I P E TO BA K E WITH FRU IT

temperature 1 cup raspberries 1 cup blueberries Fine sanding sugar, for sprinkling

1. Preheat oven to 350°. Butter a 9-by-2-inch round cake pan.

Line with parchment; butter parchment. Whisk together flour, baking powder and salt.

2. Beat butter with granulated and brown sugars on mediumhigh speed until light and creamy.

Add eggs, one at a time, beating to combine after each addition.

Beat in bourbon. Add flour mixture in three batches, alternating with milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.

3. Let cool in pan 20 minutes.

Turn out onto a wire rack; remove parchment. Turn cake top-side up; let cool completely, about 1 hour.

VARIATIONS

BOURBON-AND-BROWNSUGAR CAKE WITH BERRIES Active Time: 20 min.

Total Time: 2 hr. 40 min.

Serves: 8 to 10 This cake is quite fragile when warm; turn it out carefully.

1 stick unsalted butter, room temperature, plus more for pan

Plum: Replace bourbon with 1½ teaspoons pure vanilla extract.

In place of berries, use 12 ounces Italian prune plums (3 to 4), sliced ½ inch thick (1½ cups); toss with 1 tablespoon granulated sugar.

Cherry: In place of berries, use 1 pound sour cherries, pitted (2 cups); toss with 2 tablespoons granulated sugar.

⅔ cup whole milk, room

99

T I M E

ALMOND COOKIES

1¾ cups unbleached all-purpose flour

Apricot: Replace bourbon with kirsch. In place of berries, use 12 ounces apricots (4 large or 6 small), sliced ½ inch thick (2 cups); toss with 2 tablespoons granulated sugar.

Peach or Nectarine: Replace bourbon with dark rum. In place of berries, use 12 ounces peaches or nectarines (about 3), sliced ½ inch thick (2 cups).

APRICOT-AND-STRAWBERRY GALETTE Active Time: 30 min.

Total Time: 2 hr. 15 min.

Serves: 8

This is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

FRANGIPANE

⅓ cup blanched hazelnuts ¼ cup sugar 3 tablespoons unsalted butter, room temperature 1 tablespoon unbleached all-purpose flour 1 large egg yolk (white reserved for brushing crust) 1 tablespoon hazelnut liqueur, such as Frangelico

½ teaspoon kosher salt FRUIT

5 teaspoons unbleached all-purpose flour, plus more for dusting 1 disk Pâte Brisée (recipe follows) 12 ounces apricots, halved if small, or cut into ½ -inch wedges (about 2 cups) 4 ounces strawberries, cut into ¼ -inch slices (¾ cup)

⅓ cup sugar 2 teaspoons fresh lemon juice

¼ teaspoon kosher salt 1 large egg white (reserved from frangipane), beaten

1. Frangipane: Preheat oven to 375°. Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes.

Let cool completely, about 15 minutes; then grind in a food processor until fine. Add sugar, butter, flour, egg yolk, liqueur,

117 Recipes

and salt; process to combine.

Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.

2. Fruit: On lightly floured parchment, roll dough into a 12-by10-inch rectangle, about ⅛ inch thick. Transfer on parchment to a rimmed baking sheet. Spread frangipane evenly over dough, leaving a 2-inch border. Stir together apricots, strawberries, sugar, flour, lemon juice, and salt. Arrange fruit mixture in a single layer over frangipane.

Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.

3. Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off of pan onto a wire rack. Serve slightly warm or room temperature.

VARIATIONS

Peach or Nectarine: For fruit mixture, stir together 1 pound peaches or nectarines (about 4), cut into ½ -inch wedges (2¾ cups); ¼ cup sugar; 2 tablespoons flour; 2 teaspoons lemon juice; and ¼ teaspoon salt.

Plum-Blueberry: For fruit mixture, stir together 12 ounces plums, cut into ½ inch wedges (1¾ cups); 4 ounces ( ¾ cup) blueberries; ½ cup sugar; 3 tablespoons flour; 2 teaspoons lemon juice; and ¼ teaspoon salt.

Mixed Berry: For frangipane, replace hazelnuts with almonds, and hazelnut liqueur with rum.

For fruit mixture, stir together 12 ounces (2½ cups) berries (blueberries, raspberries, blackberries, or a mix), ⅓ cup sugar, 2 tablespoons flour, 1 teaspoon lemon juice, and ¼ teaspoon salt.

Cherry: For frangipane, replace hazelnuts with almonds, and hazelnut liqueur with rum.

For fruit mixture, stir together 1 pound fresh or thawed frozen sour cherries, pitted (2 ¾ cups);

½ cup sugar; 2 tablespoons

TOPPING

flour; 1 teaspoon lemon juice; and ¼ teaspoon salt.

1½ cups unbleached allpurpose flour

PÂTE BRISÉE Active Time: 10 min.

Total Time: 1 hr. 10 min.

Makes: 2 disks To add a subtle nuttiness to this dough that pairs well with peaches and apricots, replace ½ cup of the flour in the crust with buckwheat flour. Or if pairing with apricots or plums, try replacing ½ cup of the flour with ¾ cup toasted ground hazelnuts. The extra disk of dough can be frozen, wrapped in plastic, for up to 1 month.

2½ cups unbleached all-purpose flour 1½ teaspoons kosher salt 2 teaspoons sugar 2 sticks cold unsalted butter, cut into cubes

⅓ to ½ cup ice water Pulse flour, salt, and sugar in a food processor until combined.

Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining.

Drizzle with ⅓ cup ice water and pulse until mixture holds together when pressed between fingertips. Add additional water if needed; do not overprocess.

Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two rectangular disks and wrap each in plastic. Refrigerate at least 1 hour and up to overnight.

PEACH-AND-RASPBERRY OAT COBBLER Active Time: 25 min.

Total Time: 3 hr. 40 min.

Serves: 8 FILLING

2 ½ pounds peaches, cut into ½ -inch wedges (8 cups) 1¼ cups (6 ounces) raspberries

¾ cup granulated sugar 3 tablespoons cornstarch 2 teaspoons fresh lemon juice

¼ teaspoon kosher salt

¼ cup granulated sugar 1¾ teaspoons baking powder

½ teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces

¼ cup rolled oats, plus more for sprinkling

¾ cup cold heavy cream, plus more for brushing and serving (optional) Fine sanding sugar, for sprinkling

1. Filling: Preheat oven to 375°.

Stir together peaches, raspberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 ½ -quart baking dish.

2. Topping: Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas.

Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar.

3. Bake until bubbling in center and biscuits are golden brown, 1 hour to 1 hour, 15 minutes (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.

VARIATIONS

Apricot-Strawberry: In step 1, stir together 2¼ pounds apricots, cut into ½ -inch wedges (6 cups); 6 ounces strawberries, coarsely chopped (1 cup); 1 cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and ¼ teaspoon salt. In step 3, bake 1 hour.

Cherry: In step 1, stir together 2 pounds sour cherries, pitted (5 cups); ¾ cup sugar; 2 tablespoons cornstarch; 1 teaspoon lemon juice; and ¼ teaspoon salt.

Plum-Nectarine: In step 1, stir together 2 pounds plums (preferably Italian prune; about 9 small), cut into ½ -inch wedges (5¼ cups); 1 pound nectarines (about 3), cut into ½ -inch wedges (2½ cups); ¾ to 1 cup sugar (depending on sweetness of plums); 2 tablespoons plus 1 teaspoon cornstarch; 1 teaspoon lemon juice; and ¼ teaspoon salt.

Mixed Berry: In step 1, stir together 5 cups mixed raspberries, blueberries, and blackberries; ¾ cup sugar; 2 tablespoons cornstarch; 2 teaspoons lemon juice; and ¼ teaspoon salt.

CHERRY-AND-CREAMCHEESE HAND PIES Active Time: 45 min.

Total Time: 1 hr. 40 min.

Makes: 8 10 ounces sour cherries, pitted and halved (1¾ cups) 6 tablespoons sugar 1 tablespoon plus 4 teaspoons unbleached all-purpose flour, plus more for dusting 2 pinches kosher salt

¼ teaspoon finely grated lime zest, plus ¾ teaspoon fresh juice 4 ounces cream cheese, room temperature 1 large egg yolk, plus 1 large egg, beaten 3 tablespoons sweetened shredded coconut 1 pound all-butter puff pastry, thawed if frozen

1. Preheat oven to 400°. Combine 1¼ cups cherries, ¼ cup sugar, 4 teaspoons flour, and a pinch of salt in a small saucepan over medium-high heat. Bring to a boil, stirring constantly; cook 30 seconds more, then remove from heat and let cool completely, 30 minutes. Stir in remaining ½ cup cherries and lime juice (you should have 1 cup).

2. Beat together cream cheese, lime zest, egg yolk, remaining 2 tablespoons sugar, and remaining pinch of salt on medium

118 THE WORKBOOK

speed until smooth. Beat in coconut and remaining 1 tablespoon flour.

3. On a lightly floured sheet of parchment, roll out dough to a 16½ -by-12 ½ -inch rectangle.

Trim edges. Cut in half horizontally; cut each half into four 4-by-6-inch rectangles (8 total).

Slide parchment onto a baking sheet; refrigerate 15 minutes.

4. Remove dough from refrigerator. Place 1 tablespoon creamcheese mixture on one short side of a piece of dough. Top with about 2 tablespoons cherry mixture. Brush edges with egg wash, then fold dough over to enclose filling. Press edges with a fork to seal. Repeat with remaining pastry and filling. Cut a 1-inch vent in top of each pastry. Brush off excess flour, then brush with egg wash.

Freeze 15 minutes. Transfer to oven, reduce temperature to 375°, and bake until pies are puffed, golden brown, and bubbling, 32 to 37 minutes. Transfer immediately to a wire rack; let cool completely.

VARIATIONS

Strawberry: Start recipe with 10 ounces strawberries, cut into ½ -inch pieces (1¾ cups).

In step 1, cook 1¼ cups fruit with 3 tablespoons sugar, 4 tablespoons flour, and a pinch of salt. Replace lime juice and zest with orange juice and zest.

Mixed Berry: Start recipe with 10 ounces berries (1¾ cups).

In step 1, cook 1¼ cups fruit with ⅓ cup sugar, 4 tablespoons flour, and a pinch of salt.

Recipes

Apricot: Start recipe with 10 ounces apricots (3 large or 5 small), cut into a ½-inch dice (1¾ cups). In step 1, cook 1¼ cups fruit with ⅓ cup sugar, 4 tablespoons flour, and a pinch of salt.

Peach: Start recipe with 10 ounces peaches (2 medium), cut into a ½ -inch dice (1¾ cups).

In step 1, cook 1¼ cups fruit with 3 tablespoons sugar, 2 tablespoons flour, and a pinch of salt. Replace lime juice and zest with lemon juice and zest.

Plum-Blueberry: Start recipe with 6 ounces plums (1 to 2, preferably Italian prune), cut into a ½-inch dice (1 cup); and 4 ounces blueberries ( ¾ cup).

In step 1, cook 1¼ cups fruit with 6 tablespoons sugar, 2 tablespoons flour, and a pinch of salt. Replace lime juice and zest with lemon juice and zest.

PLUM-AND-BLACKBERRY CORNMEAL-ALMOND CRUMB BARS Active Time: 30 min.

Total Time: 3 hr.

Serves: 16 Ripe plums are very juicy, without much structure, so they’re best combined with another stone fruit or berries—in this instance, plump, sweet blackberries. If you can only find tart blackberries, use an equal amount of blueberries. Nectarines or peaches are also lovely.

CRUST

1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan

¼ cup blanched almonds 1¾ cups unbleached all-purpose flour

¼ cup coarse cornmeal ¾ teaspoon kosher salt 1 cup sugar FILLING

12 ounces plums (about 6), preferably Italian prune, cut into a ½ -inch dice (1¾ cups) 1 cup blackberries (4 ounces)

⅔ cup sugar (or ½ cup, if plums are very sweet) 3 tablespoons unbleached all-purpose flour 1 teaspoon fresh lemon juice

¼ teaspoon freshly ground black pepper

¼ teaspoon kosher salt 1. Crust: Preheat oven to 375°.

Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop.

Whisk together flour, cornmeal, and salt.

2. Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes.

Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan.

Stir almonds into remaining dough mixture.

3. Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes).

Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours.

Cut into squares.

VARIATIONS

Berry: For filling, stir together 12 ounces mixed berries other than strawberries (3 cups); ⅔ cup sugar; 3 tablespoons flour; 1 teaspoon lemon juice; ¼ teaspoon pepper, and ¼ teaspoon salt. In step 3, bake 1 hour.

Apricot: For filling, stir together 1¼ pounds apricots (6 large or 12 small), cut into a ½ -inch dice (3½ cups); ¾ cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice; ¼ teaspoon salt, and a pinch of freshly ground cardamom.

Cherry: For filling, stir together 1¼ pounds sour cherries, pitted and halved (3 cups); ⅔ cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice; ¼ teaspoon pepper, and ¼ teaspoon salt.

Peach: For filling, stir together 1¼ pounds peaches, cut into a ½-inch dice (3½ cups); ½ cup sugar; 2 tablespoons flour; 2 teaspoons lemon juice; ½ teaspoon salt; and ¼ teaspoon cinnamon.

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120 C O L L E C T I NG

G LA S S AC T S Celery may strike you more as a crudités-platter staple than an edible centerpiece. But back in the day—the early 19th century, that is—the leafy vegetable was such a delicacy and status symbol that a formal vessel was made just to serve it.

Today, clear pressed-glass versions from Pittsburgh, a city once known for its glassworks industry, are not hard to find. Blown-glass vases from the U.K. (second from right), with their intricately cut details and popular motifs, such as the lion’s-head stem (front center), are highly coveted by collectors. You don’t need to host a fancy meal to put these fetching finds to use: Fill a few with flowers, herbs, or foliage for an elevated display any day.

PHOTOGRAPH BY CHELSEA CAVANAUGH TEXT BY FRANCES VIGNA CREATED BY FRITZ KARCH

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