Editor’s Letter

EDITOR’S LETTER

JUST ADD FRIENDS

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.

22

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

38

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.

86

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.

72

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.

98

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

S I • L I CONE & PARAB EN •FREE

IN OUR FEED

@sugarandcharm

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.

Follow Us

@marthastewart

JUNE 2017

Out&About

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

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

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

WHY NOT? SMELL THE ROSES

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.

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

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

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.

FROM MARTHA

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

Summer Pastas

FROM MARTHA

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.

IMPLE. FRESH. EASY. COLORFUL. HEALTHY. These five words have become very important

Sto 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!

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 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 accord- ing 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.

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

Summer Pastas

FROM MARTHA

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 ROASTED- PEPPER 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.

JAPANESE RICE CRACKERS + AVOCADO + SALMON ROE

PERSIAN (MINI) CUCUMBER + BOURSIN CHEESE + SMOKED TROUT

GOOD THINGS

Fresh Ideas to Elevate the Everyday

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.

PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

CELERY + CREAM CHEESE + EVERYTHING- BAGEL TOPPING

CROSTINI + MAJOR GREY’S CHUTNEY + SERRANO HAM

June

GOOD THINGS

INSTANT UPGRADE

Give It a Swirl

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.

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.

1

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.

2

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.

MAKE & GIVE

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.

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

June

GOOD THINGS

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

Mini tassels are easy to attach with jewelry pliers.

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

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 Coff ey Grain; $65, astorwines .com)—for a gift that only gets better with age, just like you-know-who.

June

GOOD THINGS

SIP & REPEAT

Shake It Up

Iced lattes evolve quickly from summer indulgence to expensive habit. For a quick at-home version, make ice cubes from one part coldbrew coff ee 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 coff ee concentrate. Strain foamed milk on top, and relish every sip.

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

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.)

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.

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.