Martha - November 2017

MARTHA STEWART

STYLISH ways to

SET YOUR TABLE

Fresh Takes on Tradition

TASTIER TURKEY BRIGHTER SIDES PRETTIER PIES

47

IDEAS TO GET YOUR HOME HOLIDAY-READY Amazing American Makers Share Their Goods

STUFFING, PERFECTED!

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

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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Participate in Adweek’s Elevate event in New York City

Continue planting spring-blooming bulbs

Chef Pierre Schaedelin’s birthday

Host and appear at USA Today Network Food & Wine Experience in Scottsdale, Arizona

Cardio and core

Weight training

5

6

7

8

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10

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DAYLIGHT SAVING TIME ENDS

Order heritage turkeys for Thanksgiving

ELECTION DAY Vote!

Rake and collect fallen leaves for compost

Fall pruning

QVC appearance (check local listings)

VETERANS DAY

Plant vegetables in greenhouse

Weight training

Yoga

Cardio and core

Weight training

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15

16

17

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Rub wooden cutting boards with mineral oil

Glamour Women of the Year Awards

Make and freeze pastry for holiday baking

QVC appearance (check local listings)

Winterize vehicles

Polish silver

Plan Thanksgiving menu

Weight training

Yoga

Cardio and core

Weight training

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Harvest last celeriacs and parsnips

QVC appearance (check local listings)

Donate canned goods to local food pantry

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Bake pies

Thanksgiving with family and friends

Make dinner with Thanksgiving leftovers (see page 90)

Horseback ride

Weight training

Yoga

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Go for morning hike with Jude and Truman

Start wrapping shrubs and boxwoods in burlap

Stack firewood

Deep-clean oven

Update contacts for holiday cards

Weight training

Yoga

Weight training

“Whenever I start to feel under the weather, I make a cup of ginger tea. I boil fresh ginger in water for about 10 minutes and add brown sugar to taste, then squeeze in some lemon slices and drink it hot. It’s so soothing.”—Martha 2

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Horseback ride

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Cardio and core

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NOVEMBER 2017

Contents 95 GATHER ’ROUND Holiday rituals from Living staff and extended family.

98 A FRESH TWIST ON TRADITION Breathe new life into your Thanksgiving feast with our bright and bold menu.

106 SAY IT WITH GRACE Natural elements and serene shades make for a warm, welcoming holiday table.

112 A TASTE OF HOME

C A I T L I N AT K I N S O N ( GA R D E N ) ; L E N N A R T W E I B U L L ( C A N D L E S )

Our food editors share their all-time-favorite pies.

118 PIONEER SPIRIT From Seattle to Charleston, American artisans are taking old trades to new heights.

106

124

Falling for Color A sweeping garden in the Sierra Nevada foothills comes alive in autumn.

M A R T H A ST E WA R T L I V I N G

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NOVEMBER 2017

Contents

21 FROM MARTHA A Fine Finish 21 Our founder restores two classic pieces with a top pro.

84

GOOD THINGS

EVERYDAY FOOD

29 Creative place settings, Thanksgiving cocktails, and stylish DIY pillows.

Perfecting . . .

Stuffing 81 Found: Your family’s new go-to dressing recipe.

What’s for Dinner?

Happy Together 84 Producepacked pastas for busy weeknights.

GOOD LIVING The Well-Kept Home: Get Gleaming 39 A guide to cleaning and polishing silver, crystal, and more.

Tastemaker: The Purist 54 Jessica Alba’s chic and easy faves.

Beauty: Lightning in a Bottle 56 How to find a fragrance you’ll love.

The Palette: Harvest Hues 44 Fall colors shown in a whole new light.

Beauty: Counter Intelligence 60 Skin-care solutions and lip-liner 101.

Editors’ Picks: Serve With Style 46 Tabletop showstoppers.

Health: Headache Help 62 The three main types, and the most effective treatments.

The Find: In Good Hands 48 Powder-room linens that whisper, “You’re a VIP guest.”

American Made: Well Fed 68 An Austin nonprofit teaches teens to cook.

Ask Martha 74 All your pressing questions answered.

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Start With . . .

Thanksgiving Leftovers 90 Delicious nextday ideas for turkey, stuffing, and cranberry sauce (see ya, sandwiches).

Departments

Martha’s Month 2 Editor’s Letter 10 Out & About 14 The Workbook 131 Recipe Index 134 Collecting 148

| O N T H E C OV E R |

The Thanksgiving pièce de résistance: roasted turkey rubbed with coriander, black pepper, and fennel (for the recipe, see page 136). Photograph by Louise Hagger. Food styling by Greg Lofts.

N G O C M I N H N G O (M A RT HA ); J U LIA GA RT L AN D (PASTA ); AL PH A S M O OT ( TOW EL S, N A PK I N)

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Easy Entertaining: All Whipped Up 86 Put out these creamy, flavorful dips before the main event.

Salmon with Asian Walnut Slaw

California Walnuts

FOR THE BEST SIMPLE DINNERS EVER Delicious California walnuts bring flavor, texture and heart-healthy* goodness to all your meals. For these recipes and more, visit Walnuts.org

Per one ounce serving. So Simple. So Good.™

*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease.

(FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Chili Lime Chicken with Walnuts

Pappardelle with Walnut Pesto

Proscuitto Wrapped Pork with Walnuts

A little richness goes a long way.

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EDITOR’S LETTER

| LIVING IN MY LIFE |

56

Personal fragrance is a seemingly simple yet totally complicated thing (and there are so many). Here’s how to find your signature scent.

Come Together AS I WRITE THIS NOTE, fall technically hasn’t even arrived yet. It’s mid-September, but the country has already weathered two devastating hurricanes, and being grateful for everything I have (and everyone I know!) is big on my mind. It’s times like this that underscore the power of human kindness, and the importance of gratitude for even the most basic of measures—a warm meal, a comfortable place to call home, time with friends and family, and, of course, good health.

These days, I have a lot to be grateful for. I have a family I adore, and a job that on most days doesn’t feel like work at all. The Living editors and staffers are as talented as they are kind, and I truly enjoy collaborating with them to come up with new ways to inspire your home and life. I’m also thankful for the support of our loyal readers.

As Thanksgiving approaches, this issue is devoted to helping you create extra-special moments with your loved ones—from an easy, mouthwatering menu for the big meal to sweet ways to set your table and end your supper. (Good luck trying to pick just one pie to make from “A Taste of Home.”) However you decide to celebrate, I hope you find yourself in good company, having a wonderful time together. Because when you really sit down and think about it, there’s a lot to be thankful for. Happy Thanksgiving!

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

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@ebgraves

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Chic and inexpensive pillows? Now that’s definitely a Good Thing.

Learn easy ways to turn yours into sofa statement-makers.

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In “Serve With Style,” the editors offer their picks for setting and elevating your table with a few easy pieces.

118

The talented American makers in this story truly embody the original “Pioneer Spirit,” drawing on bygone techniques to make modern, highly covetable goods like this beautiful bench.

112

Our food editors share their favorite Thanksgiving pies and a little slice of hometown life.

P E R R Y H AG O P I A N ( P O R T R A I T ) ; YA S U + J U N KO ( “ B OT T L E ” ) ; A L P H A S M O OT ( P I L LOW S ) ; P E T E R A R D I TO ( SA LTC E L L A R ) ; B R I A N W. F E R R Y ( B E N C H ) ; R O B I N ST E I N ( P I E )

Here, just a handful of ideas from our pages that I’ll be enlisting this month.

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PRESS LIKE A PRO PARTY PREP

Two Pressing Questions:

How do I make my napkins neat and crisp for a dinner party?

• Place a terry-cloth towel across your ironing board to create a soft, smooth surface, and follow the manufacturer's label on the item you're ironing to select the correct temperature setting.

• Lay a napkin flat across the ironing board.

• Lightly spray it with water. Keep the iron moving across the fabric in the direction of the weave to prevent scorching.

What’s the best way to iron a tablecloth?

• Cover a table or other large surface with a cloth, followed by a terry-cloth towel.

• Spread a clean sheet around the base of the ironing surface to prevent the tablecloth from coming into contact with the floor.

• Place the tablecloth on your surface and iron in a back-and-forth motion in the direction of the weave; using a circular motion can lead to undesirable stretching.

This Calls For

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Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO SAVOR FALL

| O N T H E R OA D |

FIRST FEASTS

Give Back to Our Troops

Two words likely come to mind when you think of Thanksgiving: pilgrims and Massachusetts. But some argue that the holiday originated near Williamsburg, Virginia, in 1619—a year before the Mayflower hit Plymouth Rock. Those colonists marked the date by fasting, but we recommend reservations at one of the city’s fine restaurants. Tuck into roast venison or game bird at Café Provençal, then head to the festival at Berkeley Plantation, the settlers’ landing site. Below, three more spots for an epic supper. —Victoria Holt

Join forces with one of these charities to show your appreciation for current and former service members.

Williamsburg, Virginia

NEW PALTZ, NEW YORK Pumpkin pie, chocolate truffle torte, and other rich desserts top off the new farm-to-table fare at Mohonk Mountain House, in the Hudson Valley.

HOUSTON The ultimate leftovers sandwich—with turkey, stuffing, and cranberry sauce, plus a side of gravy—heads home with every B&B Butchers holiday guest.

SAN DIEGO A jazz trio and sweeping views of the Pacific (and the seasonal outdoor ice rink) are the backdrop for the spread at the iconic Hotel Del Coronado.

| IN OUR FEED |

Come fall, these Instagrammers (aka Sean Dew and Luke Gutelius, the duo behind TownPool, quirky-cool shops on Nantucket and Martha’s Vineyard) show off the islands′ cranberry bogs with vibrant snaps of harvesters hip-deep in water, hauling in nets full of the crimson crop. @nantucketphotos

Follow Us

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Fisher House Foundation Contribute unused frequent-flyer miles to help provide free travel and lodgings for military families with loved ones in the hospital. fisherhouse.org

Homes for Our Troops Host a fundraiser to support the mission to build specially adapted custom homes for severely injured and disabled post-9/11 veterans. hfotusa.org

| ON OUR BOOKSHELF |

The Sullivan Street Bakery Cookbook (W. W. Norton) is the first volume in a decade from New York City bread whisperer Jim Lahey, creator of the famous no-knead technique. This time, he’s added foolproof recipes for Italian loaves, like crostata and panettone. Another master baker, pastry chef David Lebovitz, shares dishes inspired by the travails of renovating his Paris apartment (now happily outfitted with a fully functioning kitchen) in his memoir, L’Appart (Crown); think mojito sorbet and chocolateoatmeal cookies that pay homage to the unsung delights at IKEA. For more fun ways to heat things up, crack open or gift Martha Stewart’s Newlywed Kitchen (Clarkson Potter), our registry-worthy tome of weeknight dinners, brunch ideas, and more, just for two.

Veteran Advocacy Project Make a donation to help deliver free legal counsel to low-income veterans suffering from post-traumatic stress, brain injuries, or substance abuse who lack access to housing and health care. Or, if you’re an attorney, learn how to pitch in pro bono. vap.urbanjustice.org

–V.H.

V I S I T W I L L I A M S B U R G ( W I L L I A M S B U R G ) ; @TOW N P O O L ( I N STAG R A M ) ; C O U R T E SY O F W. W. N O R TO N A N D C O M PA N Y ( S U L L I VA N ST R E E T B A K E RY C O O K B O O K ) ; C O U R T E SY O F T H E C R OW N P U B L I S H I N G G R O U P, A D I V I S I O N O F P E N G U I N R A N D O M H O U S E L LC ( L'A P PA RT ) ; C O U R T E SY O F C L A R K S O N P OT T E R ( N E W LY W E D K I T C H E N )

| W H Y N OT ? |

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MarthaStewart.com DAILY INSPIRATION FOR YOU AND YOUR HOME

Set the Scene

Plan Your Menu Serve up your bestever bird, stuffing, and sides, thanks to our trusty troves of recipes.

Arrange With Ease

Pick a Pie

Decorate your buffet, mantel, and more with our fall bouquet ideas.

Browse our alltime favorites, from Martha’s classics to our test kitchen’s latest and greatest.

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What’s Cooking?

FOR A FEAST OF DELICIOUS FALL IDEAS, TUNE IN TO OUR FOOD EDITORS’ VIDEOS.

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WHAT’S FOR DINNER?

KITCHEN CONUNDRUMS

SWEET TALK

HEALTHY APPETITE

Sarah Carey turns basic ingredients into weeknight wonders.

Thomas Joseph solves yours with foolproof tricks and techniques.

Lindsay Strand’s decadent ideas will remind you to save room for dessert.

Shira Bocar lightens up traditional mains and sides.

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M AT T H E W W I L L I A M S ( TA B L E ) ; J O H N N Y M I L L E R ( S H I R A B O C A R )

Find hundreds of special ways to personalize each guest’s spot.

SEKTION / VOXTORP kitchen

$

3399*

*Based on a 10'×10' kitchen

©Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford – a complete kitchen with a beautiful island, all the storage you’ll need, and unique solutions that ⇒t your budget. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours.

SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil ⇒nish and foil ⇒nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with PERSONLIG quartz frosty carrina countertop with eased edges. IKEA-USA.com/kitchen Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting sold separately. See IKEA store for limited warranty, country of origin and 10'×10' details. Valid in US stores only.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editors Brooke Porter Katz, Elyse Moody Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan DIGITAL Executive Digital Editor Deanne Kaczerski Senior Digital Food Editor Victoria Spencer Senior Digital Home & Style Editor Tina Chadha Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Associate Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

ART Art Director Katie Field Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks Editorial Assistant Lauren Dumler PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Assistant Editor Jillian Sellers Photo Rights & Archive Director Alison Vanek Devine PRODUCTION Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Alexis Stewart

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVPs, Corporate Development Dan Castle, Noah Gelbart SVP, Books Editorial Director Ellen Morrissey

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PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing Officer Nancy Weber Chief Data & Insights Officer Alysia Borsa SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland Digital Video Melinda Lee Chief Digital Officer Matt Minoff VICE PRESIDENTS Group Publisher Stephen Bohlinger Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Brand Licensing Elise Contarsy Human Resources Dina Nathanson Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

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WHEN YOUR PRIORITY FOR THE HOLIDAYS IS HAVING YOUR GUESTS SHOW UP ON TIME. More people use the United States Postal Service to deliver online purchases to homes than anyone else in the country.

Ship now at USPS.com/you

© 2017 United States Postal Service. All Rights Reserved. The Eagle Logo is among the many trademarks of the U.S. Postal Service®.

Please recycle packaging materials whenever possible.

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

From MARTHA TEACH AND INSPIRE

This refurbished desk in my Bedford dining room marries beautifully with the other mahogany finds there.

A Fine Finish

When she discovered a few pieces of beautiful but damaged vintage furniture in Maine, Martha knew just where to take them to be restored to their full, lustrous glory. Here’s a look at the hands-on process.

PHOTOGRAPHS BY NGOC MINH NGO

M A R T H A ST E WA R T L I V I N G

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FROM MARTHA

Here I am with John Curry of Curry & Hovis. His shop in Pound Ridge, New York, specializes in the restoration of 18th-century English furniture, but they work on any time period. They also design and build lovely 18th-centurystyle reproductions.

BEFORE The mahogany slant desk was missing a piece (luckily, it had been saved), and had also suffered water damage. Previous repairs were not done properly and needed to be fixed.

I

LOVE “BROWN,” or old-wood, furniture, and have been collecting it ever since I started decorating my own homes quite a long time ago. I have found bureaus, tables, chairs, secretaries, and an occasional decorative piece at auctions, tag sales, reputable antiques dealers, and even online. When I bought Ox Ledge, the adjoining property to Skylands, last year, I was thrilled to discover a trove of it inside.

(The former owners had died, and their heirs had no use for the furnishings.) I edited what remained and rescued items to be repaired, cleaned, and polished.

I was so happy to “inherit” a new secretary. I would love to have such a desk in every room in my house—it makes for a comfortable place to write and store objects, materials, and books. I also adopted a few gracious walnut Queen Anne chairs, which fit perfectly in my green parlor. They sit next to a restored Queen Anne chest on legs, also from Ox Ledge.

Younger homemakers are often looking beyond the more formal interiors they grew up in, but I implore you all to consider carefully mixing old and new elements. Some of my most creative friends are blending modern and vintage with one special antique: a highboy, for example, or an inlaid chest or a fabulous settee. Just as contemporary art can fit easily with 18th-century English furniture, so too can a Queen Anne chair in a collection of midcentury-modern pieces by Dunbar. When deciding how to refurbish something, get the advice of an expert, like John Curry of Curry & Hovis. His commonsense approach belies his much deeper knowledge of the history of fine antiques, and he can be trusted not to over-restore or diminish what is valuable.

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AFTER Curry & Hovis carefully reattached the missing piece with horsehide glue. They also replaced patches from previous restorations (which had been done with inappropriate timber) using their selection of antique wood. Then they gave the desk a thorough cleaning, removing old, faded wax and polish on the water-stained top. They finished it with a French polish, which makes for a high-gloss sheen, and then softened the finish by rewaxing it.

Celebrate Fall with M&M’S® Chocolate Candies. ®/TM trademarks © Mars, Incorporated 2017

FROM MARTHA

BEFORE This walnut Queen Anne chair had several chips, including one on the back splat (above). The seat needed to be re-covered as well.

AFTER To patch the back splat, Curry & Hovis found a piece of wood from their collection of old stock with the right grain and figure. It was then fitted, glued, trimmed down to shape, and toned to match the color. They also cleaned the chair, and re-covered the seat with Fortuny fabric I had. Since the wood is walnut (which was traditionally less formal), they felt a high French shine would not be appropriate, so they simply polished it slightly, then waxed it for a nice, warm glow.

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This restored chair looks right at home in my green room in Bedford. To keep wooden furniture looking tip-top, Curry recommends dusting with a cotton cloth, or a feather duster for intricate pieces. Every few years, apply a thin coat of good-quality beeswax, allow it to set, then buff with a cotton cloth. Avoid any “quick shine� polishes, which can build up and eventually make your furniture dull.

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

Natural Selection

Leaves aren’t just for expanding the size of your Thanksgiving table. Take the kind piling up outdoors and make a one-of-a-kind runner. Start with a length of linen and fray the edges. Using a roller, coat fallen foliage one at a time in fabric paint and press it, paint-side down, onto the runner. Place a piece of paper on top and go over it with a brayer (available at crafts stores) to transfer all the little details. The result will be imprinted in your family’s memories.

THE DETAILS: Pier 1 Imports hemstitch napkins, in Stone Gray, $5 each, pier1.com.

West Elm gold flatware, $39 a set, westelm.com.

ABC Cocina ivory dinner plates, $45 each, abchome.com.

PHOTOGRAPHS BY ALPHA SMOOT

TEXT BY ELENI N. GAGE

M A R T H A ST E WA R T L I V I N G

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GOOD THINGS

1

Fold a square dinner napkin in half, then in quarters. Fold the open corner’s top layer to meet the opposite corner. Turn over the napkin, fold it into thirds, and turn it back over.

THE DETAILS: Pottery Barn Portland dinner plate, $58 for 4, potterybarn.com. Sferra Festival napkin, in Hazelnut, $57 for 4, sferra.com.

CB2 Bryn flatware (similar to shown), $90 for a 20-piece set, cb2.com.

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Make a Pocket

Wrap It Around

2

3

4

Add a Craft

Tie One On

THE DETAILS: IKEA Dinera plate (similar to shown), $3.50, in Light Pink, ikea.com. Martha Stewart Collection Gilded Marble salad plate, $84 for 4, macys.com. Hawkins New York simple linen napkin, in Blush, $18, hawkinsnewyork.com.

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And when to wrap ’em, when to twist ’em up, and when to go for fun. We’re talking about napkins, of course. They’re the easiest, most elegant way to dress up your holiday place settings—and add a big serving of personality. Here are four sweet and simple techniques.

Shuffle through them; we wager you’ll find a winner.

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A 3-D turkey and crayons keep kids occupied.

Stick a honeycomb ball on hefty paper, add feathers and a face, and set the gobbler on a quarter-folded napkin.

THE DETAILS: SunBeauty honeycomb balls, $20 for 40, amazon .com. Canvas Home Shell Bisque dinner plate, in Blue, $22, canvashome store.com. Project 62 Valetta salad plate, $70 for a 16-piece set, target .com. Fog Linen Work seersucker napkin, $14, shop-foglinen.com.

| PERSONALIZE IT |

Know When to Fold ’Em ...

Pair a botanical accent, like a faux or dried branch spray-painted gold, with an unfussy band. Fold a napkin in thirds, wrap it around the plate, and tuck the ends under. (Download our menu-card template at marthastewart.com/ menu-card).

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Knot a patterned napkin and set it off-center on the plate. Cut paper tags for place cards.

THE DETAILS: Fishs Eddy Gilded Scalloped dinner plate, $14, and Gilded salad plate, $12, westelm.com. Heather Taylor Home Amalfi napkins, $82 for 4, heather taylorhome.com.

SPICED MAPLE-WALNUT CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings (incl. refrigerating)

WH AT YO U N E ED 8 graham crackers 1 cup chopped PLANTERS Walnuts, toasted, divided 1/2 cup plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. pumpkin pie spice 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup maple syrup, divided 4 eggs 1/2 cup whipping cream

MAKE IT HEAT oven to 325°F. USE pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

BRING cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently.

Cool completely.

DRIZZLE maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts.

Substitute: Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash each of ground allspice and ground cloves; use instead of the pumpkin pie spice.

GOOD THINGS | SIP & REPEAT |

SPANISH NEGRONI Our Iberian take on the classic apéritif swaps out gin for sherry, so it’s less boozy but just as bright— and can be made in a batch before your gathering.

In a large, resealable bottle, combine 8 ounces dry sherry, 6 ounces each sweet vermouth and dry vermouth, and 4 ounces Campari. Stir to combine; chill at least 30 minutes and up to 1 day.

To serve, pour over ice and garnish with orange peel and Spanish olives.

Bring the Zing For a quick, unconventional preturkey bite, borrow a tradition from our associate food editor Lauryn Tyrell’s family, and serve a seafood appetizer. Think of this dish as the love child of two retro hors d’oeuvres: relish trays and shrimp cocktail. Build-your-own crostini topped with quick-pickled shrimp and vibrant fixings will tide people over and wake up their taste buds.

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SHRIMP TRAY Whisk together ¼ cup each fresh lemon juice and extra-virgin olive oil, 1 teaspoon kosher salt, and ¼ teaspoon each freshly ground pepper and sugar. Stir in 1½ pounds cooked medium shrimp and ¼ cup sliced caper berries. Refrigerate, stirring occasionally, at least 1 hour. Stir together ⅓ cup mayonnaise and ¼ teaspoon grated garlic. Serve shrimp with garlic mayo, shaved celery, crostini (see our recipe at martha stewart.com/simple-crostini), and more caper berries.

Light & Crisp

Medium & Complex

Dark & Nutty

EDITORS’ PICKS (from left): La Guita Manzanilla, $11 for 375 ml, despanafinewines.com. Marqués de Poley Amontillado, $37 for 500 ml, flatiron-wines.com. Tomás García Oloroso, $26 for 750 ml, at Whole Foods Market Wine.

P E T E R A R D I TO ( S H E R R I E S )

| PARTY STARTER |

PROTEIN

_ from _

BEANS & GRAINS © 2017 CSC Brands LP.

GOOD THINGS

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| DIY DÉCOR |

Boho Stripes

Foreign Accents

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Free-Spirit Fringe

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THE DETAILS (from left): West Elm silk hand-loomed pillow covers, in Nightshade and Platinum, $39 each, westelm .com. Pottery Barn Linen Seed Stitch lumbar-pillow cover, in Sailor Blue, $49.50, potterybarn.com.

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TO MAKE STRIPES Thread 6 to 10 pieces of alpaca yarn through a tapestry needle.

Work it over and under a row of existing stitches.

Stop every few inches to tease the ends into tufts or change color.

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Forgot to bring handcrafted throw pillows back from Tangiers? No need to spend the price of a plane ticket on a designer version. Instead, buy a few affordable wideweave cushions and commission your favorite artisan— here’s looking at you, kid— to trick them out, simply by working yarn right into the weave with a tapestry needle.

We added the bows on the left-hand pillow by threading the needle with 6 to 10 pieces of alpaca yarn and pulling it through an existing stitch in the pillow. Trim the ends to the same length (about three inches total), repeat, and admire your savvy “souvenir.”

TO MAKE TASSELS Thread 10 pieces of alpaca yarn through a tapestry needle. Pull it through a stitch in the side of the pillow, then tie the two ends of yarn in a knot to form a tassel, and trim the ends.

© 2017 CSC Brands LP.

GOOD THINGS

Bay Leaf

| INSTANT UPGRADE |

United Plates Everyone comes together at the holidays, and so do their pies, in all assorted forms and tins. Here’s our big idea for a cohesive dessert buffet: Wrap those flaky-crusted contributions in pie collars, little wreaths of greenery that hide diverse dishes and lend your spread immediate sophistication. Bay and olive leaves offer full coverage; eucalyptus makes a fragrant frame. Use floral wire to twist them into mini garlands, then wind them around for a finishing touch that’ll make your last course look even sweeter.

Olive

Eucalyptus

| RECIPE REMIX |

More Than a Filling What to do with that unfinished can of pumpkin purée? Use it as a rich and creamy way to take a grilled cheese from good to gourmet.

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PUMPKIN GRILLED CHEESE Stir together ¼ cup pumpkin purée (the plain kind, not pie filling) and ¼ teaspoon Dijon mustard; season with kosher salt and freshly ground pepper.

Spread 2 slices of country white bread with pumpkin mixture. Top each with ¼ cup grated white cheddar and 2 fresh sage leaves, thinly sliced.

Cover with 2 more bread slices and brush both sides with softened butter. Cook in a large, nonstick skillet over medium heat, flipping once, until golden and crisp, 8 to 10 minutes total. Serve, sprinkled with flaky sea salt.

Did

we

b re

ak a ll yo ur c and y ca nes ?

food made from food

TM

Made with only cashews, dates, semisweet chocolate chips* & sea salt. *Fair Trade CertiďŹ ed

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

G E T T Y I M AG E S / R A L F T U R A N D E R

GET GLEAMING Give us your delicate dinner plates, your tarnished silver, your smudged stemware. We’ll show you how to make them shine and sparkle, right in time for the season of celebrations.

TEXT BY ELYSE MOODY

M A R T H A ST E WA R T L I V I N G

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GOOD LIVING HOME

How to Clean . . .

SILVER

GLASS

PEWTER

Most pieces need only a quick wash by hand in warm, soapy water; take care not to submerge decorative elements, like wood or mother-of-pearl. If your items look more yellow or blackened than you’d like, give them a deep cleaning first: Pour a little silver lotion onto a soft cotton cloth (a piece of an old T-shirt will do) and wipe carefully, says Julien Goudard-Lemoine, director of collections for Parisian silversmith Puiforcat, which makes its own tarnish-prevention cream. (We also like Wright’s and Hagerty.)

To fight future tarnish, wash items after dinner and store them in cotton cloth or bags. If it’s humid where you live, consider bundling the cotton in plastic bags or wrap, suggest Lally Brennan of Commander’s Palace, in New Orleans, and Mary Ferguson of Greyfield Inn, in Georgia.

Great news: Most items can go straight into the dishwasher, says James Murray, vice president of design and creative at Simon Pearce, in Quechee, Vermont. Just make sure your machine is in good shape—rusty prongs can scratch, so if they look worn, buy new rubber tips. And space pieces out. Certain products (like GreenShield and JetDry) can help prevent cloudy water marks.

Hand-wash vintage stems and pieces with gold detail—and take off jewelry before you roll up your sleeves, says Lori Hedtler, owner of Devonia Antiques, in Boston and West Palm Beach, Florida: “Diamonds and bracelets can break glass.”

The beauty of this material is that it tarnishes very slowly— all it usually needs is a light dusting, even if it’s been stored away for years. But because it’s soft, it’s vulnerable to scratches. Italian pewter maker Match suggests removing them with metal polish (like Cape Cod) or grade #0000 steel wool; then hand-wash in warm, soapy water and dry right away.

After dinner, wash solid pieces and any with crystal or glass components by hand. If you have hard water, handwash the rest, too; otherwise, ceramic items with pewter trim can go in the machine on the china or gentle setting, with no heat-dry. Let them cool before taking them out (the materials can contract and loosen from the heat).

To prevent scratches, store stacked pieces with plate separators or paper in between.

CRYSTAL Rinse each glass in warm water and a teaspoon of white vinegar to remove tannin and lime deposits, then handwash and dry with a soft cloth, says Céline Sanchez, brand director for French crystal maker Saint-Louis.

PORCELAIN It’s sensitive to temperature changes, so if your porcelain spends the off-season in storage, give it time to adjust, says Hedtler.

“Say your dishes are in an unheated attic.

Let them sit in the garage for a day or two before you bring them into the kitchen. Otherwise, the temperature shift could cause crazing [lines in the surface] or a crack. Even 20 degrees matters.” Handwash vintage porcelain, taking care with the edges. That’s the rule for hand-painted or gold-trimmed plates and bowls, too. That said, some porcelain is dishwasher-safe on the light-wash or china cycle, says Daniel Da Silva, USA president of Portuguese porcelain maker Vista Alegre.

Check for markings on the bottoms. For safekeeping, place a linen or felt protector or a paper towel between plates, says Hedtler, and don’t stack more than 12.

BRASS Some modern types are lacquered and don’t tarnish. Unlacquered brass, however, is similar to silver in that it develops a patina when exposed to air. If you want a high shine, rub brass polish (such as Weiman or Wright’s) onto the surface using a polishing cloth or mitt, then buff it gently, advises Tina Frey, founder of Tina Frey Designs, a San Francisco–based maker of resin and brass tableware. After dinner, handwash pieces in warm, soapy water using a soft cloth, and store them in a climate-controlled part of your home, away from humidity.

THE DETAILS (from left): Williams-Sonoma Presidio pitcher, $100, williamssonoma.com. Richard Ginori 1735 Virginia ladle, in Silver, richardginori 1735.com. Ralph Lauren Home Broughton Champagne flute, $125, ralph lauren.com. William Yeoward Crystal Wisteria wineglass, $94, william yeowardcrystal.com.

Hoffmann Patrician Service wine decanter, $583; and brass nesting tray, 12¾" by 15¾", $165, shop .neuegalerie.org. Match cloche, $280; and Convivio butter dome, $135, match1995.com. Wedgwood by Vera Wang Gilded Weave salad plate, $30; and Vera Lace Gold gravy boat, $185, wedgwood.com.

WIN $25K Win $25,000 to make your home a dream home!

Visit marthastewart .com/Home25k to enter. For details, see page 146.

BRASS

S I LV E R

GLASS

P E T E R A R D I TO

PORCELAIN

C R Y S TA L

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PEWTER

Polar Bear

Red Plaid

Christmas Pup

Raccoon

thecompanystore.com HAPPY TOGETHER. NATIONAL FAMILY PAJAMA NIGHT 11.18.17 Family Flannel Pajama Collection

visit thecompanystore.com/pjnight Santa

Deer

Green Plaid

15% off + free shipping* *Enter code TMSNOV17 in your shopping cart.

Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 12/31/17.

Exclusions may apply, please see website for details.

GOOD LIVING HOME

House of Hackney Limerence wallpaper, in Tobacco, $190 a roll, houseofhackney .com. Chelsea Textiles commode, $3,365, chelseatextiles.com.

Vintage ceramics.

Aero Terra Cotta pitcher, in Natural Terra Cotta, $95, aerostudios.com.

Aerin modern shagreen large jewelry box, in Mist, $525, aerin.com.

/ THE PALETTE /

Harvest Hues To see fall’s classic fiery colors in a whole new light, consider their sophisticated counterparts: rust, garnet, brown, and straw. Add the pale blue of crisp autumn skies, and you have a scheme that transforms a room and transcends the season.

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PHOTOGRAPH BY HEAMI LEE

© AS America, Inc. 2017.

VorMax® Plus Toilet

The cleanest, freshest flush ever engineered.

Introducing the VorMax® Plus self-cleaning toilet In Porcelain Valley, our dedicated men & women strive to improve your everyday life. (And that includes eliminating your least favorite chore.) The VorMax® Plus self-cleaning toilet is engineered with a flushing system that cleans 2x better* with just water. Plus, the VorMax® Plus FreshInfuser™ releases LYSOL® toilet bowl cleaner into the bowl with every flush. See how it works at americanstandard.com

The replaceable VorMax® Plus FreshInfuser™ lasts for 30 days or 360 flushes.

BORN IN PORCELAIN VALLEY

GOOD LIVING CHIC AND SAUCY

Passing the gravy is a pleasure when it’s in a pewter vessel in a classic shape from Match.

From $200, match1995.com.

FINE FACETS

Artois wineglasses from 500-yearold maker La Rochere have honeycomb-cut bases for extra sparkle. $59 for 6, kaufmann-mercantile.com.

FAN OF THESE FLAMES

Handmade beeswax candles

by Greentree Home burn cleanly and slowly—ideal for a leisurely meal.

In 16 colors, from $10 for 2, greentree homecandle.com.

/ EDITORS’ PICKS /

Serve With Style Set the scene for Thanksgiving with beautifully crafted table accessories.

They’ll elevate any spread, and are sure to appreciate in sentimental value.

HANDLED WITH CARE Employing a traditional etching technique, artisan Momoko Otani decorated this Sgraffito pitcher with raised lotus flowers.

(It also makes a sweet vase.)

This Jung Lee NY agate carving set will make quick work of your turkey. $140, jungleeny.com.

$272, nalatanalata.com.

WIN THIS A PRECIOUS PINCH

Michele Varian’s graceful sea-urchin saltcellar is cast in pewter and plated with sterling silver. $54, michelevarian.com.

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For a chance to win all three sets, go to win.martha stewart.com on November 9.

For details, see page 146.

HIGH AND MIGHTY

Artisans in India block-print these Meridian floral cotton napkins by hand.

Cakes and pies look positively regal on a swirled-glass cake stand from Martha Stewart Collection.

$32 for 4 (of same style), meridianny.com.

$85, macys.com.

LATE BLOOMERS

GOOD LIVING HOME

Care Tips To get your linen or cotton looking crisp, lay it on top of a white terry-cloth towel, spray it lightly with water, and iron it in the direction of the weave. If there’s a monogram, place it facedown on the terry; the stitching should puff up after a pass with the iron.

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Restoration Hardware Sutton towel bars, in Aged Brass, from $95 each, restoration hardware.com.

/ THE FIND /

IN GOOD HANDS When friends and family gather from near and far, stock your powder room with special linens.

You’ll feel excited to host, and they’ll be touched that you brought out the fancy stuff just for them.

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TEXT BY ELYSE MOODY

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1. This CB2 Karla hand towel (in Copper, $7, cb2.com) pairs earthy stripes and delicate fringe.

2. A D. Porthault Constellation guest towel (in Gold/Silver, $125, dporthaultparis.com) shimmers with a spray of handembroidered confetti.

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3. Restoration Hardware’s Belgianlinen hemstitch guest towel (in Ivory, $50 for 2, restorationhardware .com) feels as soft as an heirloom.

5. This Hamburg House Willow linen guest towel (in Green, $39, one kingslane.com) references the holidays with a simple botanical motif.

7. Matouk Quatrefoil guest towels (in Silver on Linen, $77 for 2, matouk .com) have a stained glass–inspired design that comes in gold, too.

4. Leontine Linens guest towels (price upon request, leontinelinens .com) are hand-stitched with classic or custom monograms.

6. A five-layered gauze hand towel

by Rikumo ($45, rikumo.com) dries super-fast and says “festive” with fine edging.

8. Number Four Eleven’s Melograno Stripe Overside hand towel (in Antique Pink, $94, www.numberfour eleven.com) boasts an oversize monogram to instill extra pack pride.

PHOTOGRAPH BY ALPHA SMOOT

This is not a quick fix.

This is my decision to make beauty last.

RoC® RETINOL CORREXION® Stepping up your beauty routine means something. Opt for a skin care product with proven results to reduce fine lines and wrinkles: a one-year clinical study has shown that RoC® Retinol works from the first week and each week thereafter. The longer you use it, the better it works. © J&JCI 2016

RoC®. METHODS, NOT MIRACLES.™

GOOD LIVING TASTEMAKER

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The Purist Jessica Alba Actress and Founder of the Honest Company

If cleanliness is next to godliness, Jessica Alba is positively saintly. In 2012, after a baby detergent aggravated her skin, the mother of two launched the Honest Company, a line of advanced safetytested household and baby products, including adorable eco-friendly diapers. In one fell swoop, moms had an easy source for gentle essentials and were letting their toddlers run around pantsless just to see the cheeky anchors, pandas, and strawberries on their behinds.

Now she’s adding a new cleaning collection made from plant-derived ingredients, essential oil–based scents, and packaging that nods to her own breezy style—she lives in jeans, Vince sweaters, and basics from Target. The line even has its own little miracle worker—a stain remover that “works great on baby food and wine,” says Alba, who happens to prefer an Aperol spritz. Amen.

TEXT BY ELENI T. GAGE

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Her Home PALETTE “Black and white, with rich accent colors and natural elements.”

PRIZED COLLECTION “Handwritten birthday, anniversary, and holiday cards from my family.”

pieces, Narcisco Rodriguez for special occasions, and Céline for coats.”

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Jenni Kayne leopard pony-hair mules (7), $425, jennikayne.com.

TRUSTED CARRYALL “Cuyana’s crossbody pouch is great for day and night.”

(5), $115, cuyana.com.

FALL ACCESSORY The Ezza scarf, by Maje.

(6), $135, us.maje.com.

SIGNATURE SCENT “I love Joya’s rollers, and have one of each fragrance. They’re perfect for tossing in my bag.”

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(4), $30 each, joya studio.com.

DOWNTIME “Getting my nails done anywhere that has amazing neck massages.

My go-to colors are Butter London’s nude Steady On! and darkred Ruby Murray.”

(2), $15 each, butter london.com.

12 “I’m super-proud of our new packaging. We used photography from Los Angeles– based Jin-Woo Prensena.”

SUNSCREEN La Roche-Posay Anthelios Mineral SPF 50.

(1), $34, larocheposay.com.

MULTITASKER “I use our versatile dish soap for most household chores—anything that needs a good clean.”

Honest dish soap (12), $4, honest.com.

ON MY NIGHTSTAND “Seletti’s Estetico Quotidiano bottle filled with water, my phone charger, and Honest Beauty Magic balm.”

Estetico Quotidiano large glass bottle, $33, seletti .us. Magic balm, $18, honest beauty.com.

FAVE MOVIES

“There are so many!

Breathless, The Way We Were, La Femme Nikita, and Overboard.”

Overboard DVD (10), $8, amazon.com.

HER RIDE A Tesla.

On the Road FLIGHT ESSENTIAL “Cozy cashmere socks.”

(9), $35, pairofthieves.com.

DESTINATION SHOP “10 Corso Como, in Milan, is my all-time favorite.”

NEXT GETAWAY “My family and I love to travel. I’m dying to go to the Soho Farmhouse in the Oxfordshire countryside.”

M A R T H A ST E WA R T L I V I N G

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GOOD LIVING BEAUTY

Green Scents

Spicy Scents

Floral Scents

These smell of grass, moss, and tea leaves.

Think cinnamon, clove, and pepper.

All flowers are fair game.

Lightning in a Bottle It’s no accident that discovering a fragrance you love is as exhilarating as finding The One; both moments rely on great chemistry. The right scent will uplift, transport, and tap into happy memories. To meet your match (and skip the duds), follow our guide.

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Masculine Scents

Citrus Scents

Gourmand Scents

Leather, wood, and tobacco are common notes.

These burst with lemon, orange, and lime.

Look for ingredients like chocolate, vanilla, and ginger.

N OV E M B E R 2 0 1 7

PHOTOGRAPHS BY YASU + JUNKO

P R O P ST Y L I N G BY E L I Z A B E T H P R E S S AT J U DY C A S E Y

TEXT BY MELISSA MILRAD GOLDSTEIN

SOFT IS ALWAYS

in season

Our story is woven of natural fibers and inspired style. The latest chapters await at garnethill.com/cashmere

GOOD LIVING BEAUTY

Season Highlights

HOW TO FIND YOUR FRAGRANCE

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GET AN EARLY START Research has shown that humans can detect one trillion distinct scents.

Shop in the morning, when your sense of smell is relatively uncluttered.

PUT IT ON PAPER If you like something in the bottle, spritz it on a fragrance blotter, wait 30 seconds for the alcohol to burn off, and inhale. “Smell it again after two minutes to understand the short and long notes,” says Margaret Mitchell, group buying director for Space NK.

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3. Earthy + Smoky Cypress trees, thyme, vetiver, frankincense, and moss give Aesop Hwyl a cool, woodsy vibe. $125, aesop.com.

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5

GIVE BACK

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4. Warm + Spicy The Ruthless Countess Dorthea from Penhaligon’s conjures a fictional sharp-witted British aristocrat via unique notes of bergamot, red ginger, and cinnamon. $240, penhaligons.com.

5. Crisp + Light To mark the 10th birthday of its signature scent, Chloé’s original perfumer added vanilla and patchouli to the rose-, peony-, lychee-, and freesialaced juice, creating the new Absolu de Parfum. $115, sephora.com.

Worth Noting

Net proceeds from Hope Fragrance Eau de Parfum (a light floral scent) benefit the Hope for Depression Research Foundation.

From $45, saks.com.

2. Bold + Sensuous For its 70th anniversary, Fracas de Robert Piguet, a classic tuberose, jasmine, and bergamot blend (and Martha’s signature scent), comes in a limited-edition silver atomizer. $190, neimanmarcus.com.

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PACE YOURSELF Sniff no more than three perfumes a day, and go from lightest (citruses, delicate florals) to heaviest (musks, ouds). Smell something neutral, like a tissue or coffee beans, in between, advises Nest Fragrances founder Laura Slatkin.

SPRITZ YOUR SKIN Once you have a few finalists, spray one on your pulse points (wrists, neck, décolletage). As it mingles with your body chemistry, the scent will evolve, explains perfume expert Patti Kapla of Fragrance.com. So ask for a sample and live with it for a few days, then repeat with any others.

If you’re still swooning, congrats: You’re ready to commit.

1. Floral + Feminine Lancôme Parfait de Rôses bursts with rose centrifolia. Pink pepper, vanilla, and incense add hints of spice. $185, lancome-usa.com.

MOVE BEYOND SPRAYS Jo Loves Fragrance Paintbrush is a portable gel cologne from Jo Malone. $55, joloves.com.

FIND IT ONLINE Based on mood boards and playlists you browse on its site, Phlur sends out scents for an extended audition. $10 for 2 samples, phlur.com.

6. Bright + Citrusy Gabrielle, Chanel’s first major perfume in 15 years, honors Coco herself with ylang-ylang, jasmine, orange blossom, and Grasse tuberose. $135, chanel.com.

P E T E R A R D I TO ( WO R T H N OT I N G )

NARROW THE FIELD Ask yourself what scents make you feel instantly happy, or remind you of a place you love: A certain flower?

Fresh-mown grass? An exotic spice?

This exercise will steer you toward one of the fragrance families on the previous page, helping you articulate what you like to a salesperson.

We sniffed our way through a field of new fall scents. Here are the standouts for every sensibility.

Results in 1 week with the supercharged, go-to anti-wrinkle ingredient.

Neutrogena Rapid Wrinkle Repair ®

®

Clinically proven to visibly reduce fine lines and wrinkles with Retinol, the #1 dermatologist recommended anti-wrinkle ingredient.* NEUTROGENA® ACCELERATED RETINOL SA The best retinol there is, Neutrogena® Accelerated Retinol SA is stabilized, so it won’t break down with exposure to light and oxygen. You’ll see younger-looking skin in just one week.

See what’s possible. Visit Neutrogena.com/Retinol

*Among OTC cosmetics; greater improvement on fine lines. © J&JCI 2017

GOOD LIVING BEAUTY

/ COUNTER INTELLIGENCE /

Pretty and Polished This month, bake some personal time into your holiday preparations. Nourish skin with soothing ingredients, spritz a mood-lifting mist, and take a minute to pencil in a flawless mouth.

TEXT BY MELISSA MILRAD GOLDSTEIN

MASTER CLASS

101

Lip Liner

Probiotics

WHAT THEY ARE

Found in everything from yogurt to moisturizer, probiotics provide “good” bacteria that aid in digestion, boost immunity, and protect against “bad” bacteria.

WHY

In skin, they help repopulate the body’s barrier with healthy microbes. “Antibiotics, extreme diets, illness, or severe eczema or psoriasis can throw off the bacterial balance in the skin’s biome,” explains Manhattan dermatologist David Colbert.

HOW THEY WORK

Whether you ingest or apply them topically, they help stabilize the skin’s ecosystem by decreasing inflammation, a major trigger for sensitivity, acne, and aging.

BEST FOR

People with chronic conditions like acne and eczema will benefit most.

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NEW & NOW

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The Sweet Science Everyone’s buzzing about the skin-care benefits of honey, and for good reason. The sticky salve has both anti-inflammatory and antibacterial properties, which make it especially soothing for sensitive and oily types. It can also draw moisture from the air to increase hydration. Add one of these luxe new formulas to your routine—you’ll be golden.

1

Shiseido Waso Quick Gentle Cleanser swiftly washes away dirt and makeup without soap. $28, shiseido.com.

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Farmacy Honey Drop Lightweight Moisturizer has antiseptic propolis and royal jelly. $45, farmacy beauty.com.

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Guerlain Abeille Royale Youth Watery Oil is silky but not greasy. $90, saks.com.

| H O W-TO |

1. Define your Cupid’s bow (the V on top).

2. Trace along the edges, drawing on your lip line (not inside it) for fullness.

3. Fill in lips with liner, or top with gloss or lipstick.

| TRUE COLORS |

Bite Beauty the Lip Pencils contain whipped shea butter and organic beeswax for a weightless feel. In 50 shades, $18 each, sephora.com.

FAST FIX

TRY: Tula Multi-Spectrum Overnight Skin Rescue Treatment, $85, tula.com.

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Press Pause

In moments when you feel more grouchy than grateful, reach for Jurlique’s limited-edition Sweet Violet & Grapefruit Hydrating Mist. The scent eases addled nerves, and a single spray refreshes dry skin with aloe vera. $35, jurlique.com.

PHOTOGRAPH BY YASU + JUNKO

P H OTO G R A P H S BY P E T E R A R D I TO ( T U L A , J U R L I Q U E , P E N C I L S ) ; I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

Just like the slip dress, this ’90s makeup essential that gives mouths fullness and shape is back—but subtler than before.

The secret to success: “Choose a tone that’s slightly darker than your natural lip color,” says Janice Daoud, Bite Beauty’s global makeup artist.

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GOOD LIVING HEALTH

I Headache Help

F YOU SUSPECT a tough conversation at work, a scented candle, or even a few bites of chocolate have given you a splitting headache, you’re not losing your mind. The tension type (caused by stress) and migraines (both sweets and smells can set them off) are two of the most common medical conditions in the world—only tooth decay is more prevalent. But in many ways, headaches are still a mystery. The brain’s complexity is partly to blame, as is the fact that, unlike high BMI or blood pressure, they’re tricky to measure, according to Lauren Natbony, M.D., an assistant professor of neurology and headache specialist at Mount Sinai Hospital in New York City. What we do know is that veering from normal habits (skimping on sleep, skipping a meal) can cause the body to overreact and trigger one, says Jessica Ailani, M.D., director of MedStar Georgetown University Hospital’s Headache Center, in Washington, D.C. Turn the page to learn how to put a name to your headache and recover faster.

P R O P ST Y L I N G BY L I V I A C E T T I

They seem to come out of nowhere, and they’re all a real pain—from the throbbing variety to the full-time jackhammer.

But actually, most of them fall into one of three clear medical categories. Pay attention to where and when yours strike to find speedy relief—and prevent them altogether next time.

TEXT BY RACHEL MORRIS

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PHOTOGRAPHS BY YASU + JUNKO

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GOOD LIVING HEALTH

Tension WHAT IT FEELS LIKE Painful but not unbearable pressure that wraps around your skull.

Also known as stress headaches, these may stick around for just a few minutes or for up to a week.

WHAT’S GOING ON Overly tight muscles in the head and neck are the most likely culprits, says Natbony. You may be sitting in front of the computer for too long, or clenching up due to worry or strain. That physical tension can cause nerves in the area to send a flood of pain signals to the brain, prompting a headache.

WHAT TO DO Try yoga, meditation, exercise, or other stressrelieving activities. When you do get a tension headache, OTC medication (containing naproxen or ibuprofen) should be your go-to. But if they’re frequent enough to interfere with your daily routine, tell your doctor. She may recommend a low dose of an antidepressant— since the chemicals thought to be responsible for headaches also play a role in anxiety and depression—or a nondrug therapy (see Beyond the Medicine Cabinet, right).

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true sinus headaches are rare; one study found that almost 90 percent of people who thought they had one actually had a migraine.

Migraine

Genetics largely determine your susceptibility to this breed. Experts think the responsible gene makes you extra-sensitive to everything from the weather to dehydration to hormonal ups and downs (i.e., during your period), and that these triggers set off a wave of neural activity. When that wave washes over the brain and excites the trigeminal nerve, which runs from the base of your skull to your temple and eye area, the nerve can become overexcited, provoking a release of pain-inducing chemicals along that pathway, says Lawrence Newman, M.D., director of the headache division at New York University’s Langone Medical Center.

WHAT IT FEELS LIKE Relentless throbbing on one side for hours or days; it can be excruciating enough to keep you in bed.

You may also experience nausea, blurry vision, and sensitivity to light, sound, or motion. (Brushing your hair can feel agonizing.) Sinus-like forehead and facial pressure are other symptoms. In fact,

WHAT TO DO Maintaining a healthy lifestyle can help desensitize the brain so it’s better able to handle triggers. Shoot for seven to nine hours of sleep a night, eat frequent meals (to prevent your bloodsugar levels from getting too high or low), exercise at least three times a week, and stay hydrated.

At the very first sign of a migraine, take your usual OTC pain reliever. If that doesn’t help, or if you have more than one migraine a week, your doctor might prescribe preventive medication. Historically, blood-pressure pills as well as antiseizure and

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WHAT’S GOING ON

Beyond the Medicine Cabinet Try these treatments alone, or pair them with your usual Rx. Acupuncture The needle pricks reliably ease tension, and recent research found that they can reduce migraine frequency, too. Natbony, who uses acupuncture on her own patients, recommends six to eight weeks of treatments before determining if they’re beneficial and, if so, continuing them.

Biofeedback This therapy, which involves learning how to relax and lessen tension throughout the body, has been shown to help ease headache symptoms. Go to aapb .org to find a practitioner near you.

Botox Doctors inject the filler into points along the forehead, temples, back of the head, neck, and shoulders.

It calms the system of nerves in the brain that become overexcited, helping to reset the cycle that causes chronic migraines, says Ailani.

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GOOD LIVING HEALTH

antidepressant meds have been used.

But a new injectable specifically designed to prevent migraines—the first of its kind—is now in clinical trials, and may reach the market as soon as next summer.

Called calcitonin gene-related peptide, or CGRP, it’s either a shot you’d selfadminister or an intravenous treatment you’d receive in a doctor’s office.

Cluster WHAT IT FEELS LIKE A piercing, one-sided bout of pain, sometimes described not so delicately as feeling like having an ice pick stuck in your eye. A cluster headache can last from 20 minutes to a couple of hours, and may be accompanied by a drooping eyelid and an uncontrollably tearing, reddening eye. Unlike with a migraine, lying down tends to worsen the pain.

WHAT’S GOING ON Thankfully, clusters are rare, especially in women. Their pain pathway is thought to be similar to that of a migraine, involving the trigeminal nerve, says Newman, but the biggest trigger seems to be a change in the seasons; most people experience them in months with the most and least sunlight.

WHAT TO DO Because clusters pass more quickly than pills can take effect, there’s not much you can do to relieve one in the moment, unfortunately. (Pure oxygen therapy does help, but it isn’t exactly practical to keep a tank and mask in your home, and insurance rarely covers it.)

Ask your doctor about preventive medications; these can be taken year-round or only during weeks when your headaches tend to strike, if their timing is predictable.

Some small studies suggest that supplementing with melatonin, the same hormone that helps regulate your sleep-and-wake cycle, may help reduce the frequency, too.

For more tips on improving your health and wellness, visit marthastewart.com/strive.

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OTHER HEAD CASES Secondary headaches occur when a separate health issue turns on the nerves around the brain. Here, a few pain factors and fixes.

A Toothache Nerve endings can relay discomfort from an inflamed chomper around your head; see your dentist to take care of a potential cavity or infection.

A Cold (or Cold Food) Swollen sinuses can translate into head or facial pain. Saline rinses and steamy showers offer relief, as can OTC pain relievers and decongestants.

Also, the nerves in the roof of the mouth are sensitive to frosty drinks and ice cream, and will send pain signals right to your noggin. The blood vessels there constrict and contract, and voilà: brain freeze. To ease it, press your tongue against your palate.

A Hangover (aka Dehydration) Fluid loss contributes to some headaches; alcohol expedites it by blocking the release of vasopressin, a hormone that helps you retain H2O. Drink water (aim for two liters in a day), and take a nonacetaminophen pain reliever, if needed.

Too Many Meds The very pills used to relieve migraines can foster so-called rebound headaches when taken too often.

If you reach for them 10-plus days a month, tell your doctor. She may recommend a preventive Rx instead.

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GOOD LIVING

MARTHA S T E WA R T

American Made

Well Fed For the founder of a nonprofit in Austin, Texas, empowering foster-care youth starts with dinner.

She’s rallied the city’s dynamic food community to teach teens kitchen skills, offer job training, and, most important, nurture happy memories at the table.

SHALEIAH FOX KNOWS the power of a homecooked meal. As a child shuttled from foster family to foster family, she realized, heartbreakingly, how food could be used to assert control. She witnessed locks on refrigerators, and ate beans and hot dogs while one family enjoyed “big, beautiful meals,” she recalls. “Food was used as a demarcation to show that we were not valued.”

Fueled by that, she went on to earn master’s degrees in social work and public policy, and learned, among other things, that high rates of obesity occur among foster kids, due to binging and hoarding. “I wanted to turn those experiences upside down.”

In 2012, Fox started the nonprofit organization Fresh Chefs Society, whose mission is to empower teens who are transitioning out of the system by teaching them cooking basics, like how to shop for groceries and to make a healthy yogurt parfait. “I want them to understand the power of food as energy, as family, and as a tool to propel yourself into something better,” she says. The organization, run

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mostly by volunteers, hosts potlucks, too, where everyone gathers at one table. “Anyone is welcome to come and bring a dish if they can,” she says. The only rule: “Unless you’re deathly allergic, you have to try everything once,” Fox laughs. Teens can also apply for an apprenticeship—a sixmonth paid program covering various aspects of the food industry. Youths can get paired with a mentor, visit farms, meet chefs and caterers, and practice mock interviews. They finish with a food-handling certificate and résumé.

Five years in, Fresh Chefs Society is on the verge of a growth spurt. The group is hiring an executive director and looking to open a centralized cooking space with a fully stocked pantry and dining room, all while continuing to reach as many teens as possible. “For youth in care, simply being able to chop an onion or learning a trick to peeling garlic triggers a belief that they’re capable of more,” says Fox. “We’re here for them. No matter where they go or when they come back, they’re always welcome.”

“Foster teens are some of the most remarkable young adults I’ve ever met,” says Fox (top). “They have stories that can rip your heart out, but they have a resiliency that you can’t help but be in awe of.” Above, Fox with three former apprentices. To learn more, visit freshchefs society.org.

B U F F ST R I C K L A N D P H OTO G R A P H Y ( P O R T R A I T ) ; B R I O Y I A PA N ( G R O U P )

TEXT BY MELISSA OZAWA

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GOOD LIVING

Ask Martha All your pressing questions answered.

How do I keep turkey breasts from drying out between carving and serving?

—Bryan Gorman, Salt Lake City

First off, rest your bird for at least 20 minutes when it comes out of the oven to let the juices redistribute (tent it with foil to keep it warm). Then carve as close to serving time as possible, placing the sliced meat in a shallow dish and spooning a little cooking liquid or stock over it. For more turkey troubleshooting, here are some other common queries we get year after year. . . after year.

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LET’S TALK TURKEY! HOW BIG SHOULD MY BIRD BE? For a large party (10 to 12 people), you'll need a 15-to-20-pound one— figure 1½ pounds per person. Turkeys of 12 pounds or less, however, have a smaller meat-to-bone ratio, so if your group is smaller, allot two pounds for each guest.

HOW DO I DEFROST IT? Thawing in the refrigerator is best: Place the turkey (in its unopened wrapper) breast-side up on a rimmed baking

sheet, and allow one day for every four pounds. Forgot to start until the morning of?

You can cut defrosting time to 30 minutes per pound by placing the turkey breast-side down (again, in its wrapper) in a pot with enough cold water to cover it completely; replace the water every 30 minutes to keep the turkey chilled.

As long as you get up early enough—or if your bird is small— you’ll still get it to the table in time. (To

watch a video on this technique, go to marthastewart.com/ quick-thaw.)

WET OR DRY BRINE? We prefer dry, because it ensures moist, wellseasoned meat without the spongy texture that can come from wet-brining. Also, drybrining takes up less refrigerator space.

WHEN MAKING STOCK, SHOULD I KEEP THE POT LID ON OR OFF? Off, for two reasons.

One, it allows steam

to be released, which results in greater concentration of flavor.

Two, it helps with temperature control: Stock should stay at a steady low simmer (if it boils, it turns cloudy).

DO I NEED SPECIAL CARVING TOOLS? A long, thin carving knife is ideal for clean, even slicing through wide sections of meat.

But if you don’t have one, your longest chef’s knife will work fine.

PHOTOGRAPH BY MARIA ROBLEDO

GOOD LIVING

Passes platters and refills wineglasses.

Has a son at Michigan.

Just met on OkCupid.

Know their child won’t eat anything green.

Die-hard Buckeyes fan.

Loves to decide who gets the wishbone.

How should I seat people around the holiday table?

—Cynthia Harrison, Eau Claire, Wis.

If you don’t have room for a kids’ table (or only one or two children are attending), place little ones between their parents. Separate couples to open up the conversation, unless they’re a new pair—rookie guests should never be stranded. Space loved ones with strongly opposed points of view apart, lest a friendly debate escalate into a shouting match—and save the ends for the hosts, so they can get up easily.

LET US HELP YOU!

PET TIP

Sitter Smarts A new person in the house when you’re out of town can be stressful for your dog or cat, so lay out a schedule for the helper that’s similar to your normal routine, and set out favorite toys or a familiar blanket.

Leave a list of rules for your home (no shoes inside, no pets on the furniture), as well as contact information for yourself, an on-call friend, and your veterinarian.

Explain in advance any conditions your pet has (such as allergies) and medications she takes, and leave extra food and meds out for the sitter just in case. Last, go over your itinerary, noting if and when you’ll be unreachable.

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E-mail your questions to askmartha@martha stewart.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.

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Make Sargento jalapeno mac and cheese

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Everyday FOOD COOK, NOURISH, ENJOY

| PERFECTING ... |

Stuffing Or scratch that: This is technically dressing, because it’s cooked in a baking dish rather than “stuffed” into the turkey. Our aromatic recipe blends country bread, fresh herbs, and white wine for a golden, savory side that’s worth every buttery bite.

R E C I P E S A N D F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY C H R I ST I N A L A N E AT T R I C I A J OYC E

TEXT BY BROOKE PORTER KATZ AND CLAIRE SULLIVAN

We like to use soft country white bread (which is sliced thicker than regular sandwich bread) because it absorbs flavors best. You can also try a fancier rustic loaf, such as pane Pugliese.

PHOTOGRAPHS BY JULIA GARTLAND

M A R T H A ST E WA R T L I V I N G

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EVERYDAY FOOD 1 bunch fresh flat-leaf parsley • No-sodium-added chicken stock (if not using homemade stock) • Large eggs •

1 loaf sliced country white bread • Unsalted butter • 2 medium onions • 1 bunch celery •

Grocery List

1 head garlic • 1 bunch fresh sage leaves • Dry white wine, such as Sauvignon Blanc •

1

2

3

Drying the bread is what allows it to soak up all the flavors. Preheat oven to 300˚. Cut bread into 1-inch pieces (about 14 cups) and spread in a single layer on 2 rimmed baking sheets. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it’s dried all the way through; if not, bake a few more minutes. Transfer to a large bowl; set aside for step 3.

Melt 6 tablespoons unsalted butter in a large skillet over medium-high.

Add 2 chopped medium onions (3 cups), 3 celery stalks cut crosswise into ¼-inch pieces (1½ cups), and 2 teaspoons kosher salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add 2 cloves minced garlic (1 tablespoon), 12 finely chopped sage leaves (2 tablespoons), and ¼ teaspoon freshly ground pepper; cook 1 minute. Pour in ⅓ cup white wine; cook until mostly evaporated, 1 to 2 minutes.

(The wine imparts acidity, which balances the rich, buttery flavor.)

Remove from heat.

Increase oven temperature to 375˚.

Brush a 2½-quart baking dish with butter. Add aromatics to bowl with bread, along with ¾ cup chopped parsley. Drizzle with 1½ cups stock, stirring to combine. Beat 3 eggs and stir into mixture to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you’re ready to bake.)

Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top. And don’t worry if you can’t serve immediately; this dish really holds its heat.

Toast Bread

DAY-OLD TRICK To cut the toasting time in half, arrange cut-up bread on baking sheets, uncovered, a day in advance, so it gets stale overnight.

Cook Aromatics

Combine & Bake

STOCK SWAP Homemade turkey stock makes for a rich dressing; go to marthastewart .com/turkey-gibletstock for an easy recipe that includes the neck and giblets.

You’ll even have enough left over to use in your gravy.

In a pinch, storebought chicken stock is a great time-saver (we like the no-sodiumadded version from Swanson).

NEXT LEVEL Two more renditions of a classic.

Whole-Wheat Apple Dressing

Head south: Toast 12 cups cubed cornbread 25 minutes in step 1.

In step 2, sub 1 bunch chopped scallions (white- and light-green parts only) for onion. Cook with 3 ounces chopped pancetta, 2 chopped celery stalks, and 1½ teaspoons kosher salt in 5 tablespoons unsalted butter in a large ovenproof cast-iron skillet. Replace sage with 1 tablespoon fresh thyme. In step 3, omit parsley; increase stock to 2 cups.

Return to skillet; bake as directed.

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For a nuttier, more nutritious spin, toast 1 cut-up loaf 100 percent whole-wheat bread in step 1.

In step 2, use red onion instead of yellow, and replace celery with 1 small head chopped fennel. A red baking apple, such as McIntosh, lends an autumnal feel; chop 1 and add to skillet with garlic, and swap sage out for 1 tablespoon chopped fresh rosemary leaves.

In step 3, increase stock to 2 cups.

Bake as directed.

For a homemade cornbread recipe, visit marthastewart.com/classic-cornbread.

I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

Cornbread Skillet Dressing

“The creamy mashed potatoes you love now have a nutritious twist.”

INTRODUCING O, THAT’S GOOD!

Original Mashed Potatoes with a twist of cauliflower

Three Cheese Pasta with a twist of butternut squash

Creamy Parmesan Pasta with a twist of white beans

Garlic Mashed Potatoes with a twist of cauliflower

Learn more about these delicious sides (and soups!) at othatsgood.com Look for them in the refrigerated section.

EVERYDAY FOOD

| WHAT’S FOR DINNER? |

HAPPY TOGETHER For a delicious meal any day of the week, we present four pastas bursting with fall’s best produce. Each gets an assist from a clever technique, like poaching meat for a tender ragú or crisping salami for a piquant crunch. Grab everyone; dinner is served.

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R E C I P E S BY L AU R Y N T Y R E L L ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY C H R I ST I N A L A N E AT T R I C I A J OYC E

Grated Parmesan and red-pepper flakes add lively flavor—and color— to pappardelle.

Pappardelle With Quick Fennel RagĂš

Cauliflower–Swiss Chard Bake

Sausage-and-Rigatoni Bake

Orecchiette With Broccoli-Rabe Pesto and Crisp Salami

¼ cup extra-virgin olive oil 1 cup finely chopped onion 1 cup finely chopped fennel, plus chopped fronds for serving Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 cloves) 2 tablespoons tomato paste

Cauliflower–Swiss Chard Bake 4 tablespoons unsalted butter 2 tablespoons sliced garlic (from 3 to 4 cloves) 12 ounces Swiss chard, stems sliced, leaves torn into 2-inch pieces 1 pound cauliflower, cut into small florets (4 cups) 1 tablespoon chopped fresh sage leaves Kosher salt and freshly ground pepper

1 pound ground beef (85 percent lean), preferably grass-fed

1 pound campanelle

1 can (28 ounces) whole peeled tomatoes, puréed

2 tablespoons unbleached all-purpose flour

1 pound pappardelle Grated Parmesan and red-pepper flakes, for serving

1. Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon.

Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.

2. Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, ¼ cup pasta water, and remaining 2 tablespoons oil.

Toss to evenly coat pasta, adding more pasta water as needed.

Serve, topped with fennel fronds, cheese, and pepper flakes.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 55 MIN. | SERVES: 6

Sausage-and-Rigatoni Bake 1 small butternut squash, peeled, seeded, and cut into ¾-inch pieces (4 cups) 1 pound cherry tomatoes 12 ounces merguez or hot Italian sausage links (about 4) 6 small shallots, peeled and halved 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Kosher salt and freshly ground pepper 1 pound rigatoni

¼ cup packed shredded fresh basil, plus whole leaves for serving 12 ounces mozzarella, grated (1½ cups)

1 cup sour cream 8 ounces Gruyère, grated (2 cups)

1. Preheat oven to 425°. In a large, straight-sided skillet, melt half of butter over medium-high. Add garlic, chard stems, cauliflower, and sage. Season with salt and pepper. Cook, stirring, until garlic is golden, 2 minutes. Add ½ cup water; cover. Cook until cauliflower is just tender, 5 minutes. Transfer to a bowl; stir in chard leaves.

2. Cook pasta in a pot of salted boiling water until al dente. Drain, reserving 1½ cups water. Add remaining butter and flour to skillet; cook over medium-high, whisking, until toasted, 1 minute. Slowly whisk in pasta water until smooth. Bring to a boil; cook, whisking, until mixture coats the back of a spoon, about 2 minutes. Reduce heat to low; whisk in sour cream and 1½ cups cheese. Stir in pasta and chard mixture; top with remaining cheese. Transfer to oven; bake until cheese melts, about 10 minutes. Serve.

ACTIVE TIME:

25 MIN. | TOTAL TIME: 55 MIN. | SERVES: 6

Orecchiette With Broccoli-Rabe Pesto and Crisp Salami 1 pound broccoli rabe, tough stems removed Kosher salt and freshly ground pepper 1 small clove garlic, smashed and peeled

⅓ cup walnuts, toasted 1 ounce pecorino, grated ( ½ cup) 2 teaspoons fresh lemon juice 5 tablespoons extra-virgin olive oil 4 ounces salami, such as sopressata, thinly sliced ( ½ cup) 1 pound orecchiette Pinch of freshly grated nutmeg

1. Preheat oven to 450° with rack in top third. On a rimmed baking sheet, toss squash, tomatoes, sausage, and shallots with oil and vinegar. Season with salt and pepper. Roast until squash is golden and sausage is cooked through, 30 to 35 minutes. Transfer sausage to a cutting board; let cool slightly, then slice into 1-inch pieces.

1. Cook broccoli rabe in a large pot of salted boiling water until bright green and tender, 2 to 3 minutes. Transfer with a slotted spoon to an ice bath; drain well. Add to the bowl of a food processor with garlic, walnuts, cheese, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add ¼ cup oil; process until smooth.

2. Cook pasta in a large pot of salted boiling water until al dente.

Drain, reserving 1 cup water. Return pasta to pot with sausage, squash, and basil. Add ½ cup pasta water to sheet and scrape up browned bits; add to pot. Toss to coat, adding more pasta water as needed; season with salt and pepper. Set oven to broil and transfer pasta mixture to sheet. Top with cheese; broil until melted and browned in spots, 2 minutes. Top with basil leaves; serve.

2. Heat remaining 1 tablespoon oil in a skillet over medium. Add salami; cook until crisp, 2 to 3 minutes. Transfer to paper towels.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 55 MIN. | SERVES: 6

3. Meanwhile, return pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 2 cups water. Add pasta to skillet with pesto and half of salami. Add pasta water, ¼ cup at a time, to evenly coat. Season with pepper and nutmeg, sprinkle with remaining salami, and serve.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 30 MIN. | SERVES: 6

© 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.

Pappardelle With Quick Fennel Ragù

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EVERYDAY FOOD

Red Beet

Vibrant colors come naturally to these hors d’oeuvres. Here, golden and red beets infuse hummus with contrasting jewel tones.

1. Roast Beets Preheat oven to 400°. Peel and chop 1¼ pounds red or golden beets (about 4 medium) into 1-inch pieces. Place on parchment-lined foil, drizzle with extra-virgin olive oil, and season with kosher salt.

Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.

Golden Beet

| EASY ENTERTAINING |

All Whipped Up Before the big meal, strike a balance with light yet flavorful starters that hit the spot without spoiling appetites. These vegetablebased dips can be made up to three days in advance, so you can focus on day-of roasting and baking as your guests graze.

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2. Go for a Spin Place cooled beets in a food processor with ½ cup tahini, ¼ cup fresh lemon juice, and ½ teaspoon finely grated garlic (from 1 small clove). Process to a coarse paste (about 1 minute), then slowly add ¼ cup extra-virgin olive oil and process until smooth, another 2 minutes. Season generously with salt and freshly ground pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.

3. Finish With Zesty Flavors Bring to room temperature, then serve, with a drizzle of harissa oil and freshly ground pepper, and flatbreads on the side.

ACTIVE TIME:

15 MIN. | TOTAL TIME:

2 HR. 15 MIN. | MAKES: 3 ¾ CUPS

R E C I P E S BY L I N D SAY ST R A N D ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY C H R I ST I N A L A N E AT T R I C I A J OYC E

Beet Hummus We replaced chickpeas with beets, which deliver a lighter dip with a similarly smooth texture.

For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.

R SVP

BYOB

All trademarks are owned by Stacy’s Pita Chip Company, Inc. ©2017

Fancy.

BUT NOT TOO Fancy.

TM

EVERYDAY FOOD

CarrotYogurt

Creamy BroccoliSpinach Dip A classic dip gets a wake-up call when fresh broccoli florets are swapped in for canned artichokes.

Creamy BroccoliSpinach

1. Cook Greens Heat 1 tablespoon extra-virgin olive oil in a large skillet. Sauté 1 teaspoon minced garlic (from 1 clove) until fragrant, about 30 seconds. Add 12 ounces small broccoli florets (about 5 cups), a pinch of kosher salt, and 2 tablespoons water; toss to combine and cook, covered, until broccoli is bright green and tender, 6 to 8 minutes. Add 4 packed cups baby spinach leaves to skillet, cover, and cook until just wilted, about 1 minute. Transfer vegetables to a colander set over a plate. Let cool completely, then press out excess liquid with a spoon.

2. Add Cheeses Coarsely chop broccoli and spinach, then add to a bowl with 1 cup whole-milk ricotta, 2 teaspoons finely grated lemon zest, 3 tablespoons fresh lemon juice, 2 tablespoons shredded fresh basil, and ¼ cup grated Parmesan.

3. Mix Well Stir to combine; season with salt and freshly ground pepper.

Serve at room temperature with rye crispbread, or store in refrigerator, covered, up to 3 days.

25 MIN. | TOTAL TIME: 40 MIN. | MAKES: 2 ½ CUPS

ACTIVE TIME:

Mario Fongo Lingue di Suocera Italian flatbread (previous page), $9 for 200 g, available at Italian specialty shops.

Sigdal Bakeri Rye & Spelt Bran Wholegrain crispbread (above), $36 for 47 oz., walmart.com.

Carrot-Yogurt Dip

Do the Dip These light apps pair best with crisp crackers and flatbreads. Our picks are perfect vessels for group scooping.

Pride of India plain papadums, $10 for 8, amazon.com.

Indian lime pickles play up the sweetness of the carrots and add a little heat. Our favorite is Ahmed Foods Lime Chilli Hyderabadi, available at Indian markets and specialty stores, or online at kalustyans.com.

1. Marinate Carrots Combine 1½ cups shredded peeled carrots (from 2), ½ teaspoon ground cumin, 3 tablespoons safflower oil, 1 tablespoon white vinegar, 3 tablespoons chopped cilantro, and 1 tablespoon chopped Indian lime pickles in a small bowl.

Season generously with kosher salt and freshly ground pepper. Refrigerate, covered, at least 30 minutes.

2. Make Tangy Base Meanwhile, in another bowl, mix together 2 cups whole-milk or 2 percent Greek yogurt and ½ teaspoon finely grated garlic (from 1 small clove). Season with salt and refrigerate, covered, up to 1 day.

3. Arrange in Layers Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with chopped pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.

15 MIN. | TOTAL TIME: 45 MIN. 3½ CUPS

ACTIVE TIME: MAKES:

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Š2017 Smithfield

Messy Moments.

Flavor is in the dishes you serve.

And the moments you make.

Cheers to a life lived f lavorfully.

For recipes and holiday tips, visit smithďŹ eld.com

EVERYDAY FOOD

| START WITH . . . |

1

THANKSGIVING LEFTOVERS This year, don’t limit yourself to turkey sandwiches or reheated reenactments the day after the feast. Make the most of every delicious dish with these inventive new combos. Nothing will go to waste, and you’ll be set through the weekend. Now that’s something to be grateful for.

The AlmostEverything Pie

Feed a crowd with this hearty, rustic dish that combines turkey, stuffing, and cranberry sauce.

THE LEFTOVERS 2 cups diced cooked turkey 1¼ cups stuffing 1 cup cranberry sauce NEW INGREDIENTS 4 tablespoons unsalted butter 2 medium leeks, white- and lightgreen parts only, cut into ¼-inch slices and well washed 3 medium carrots, peeled and cut into a ¼ -inch dice 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper

¼ cup unbleached all-purpose flour, plus more for dusting 2½ cups no-sodium-added chicken broth

1 disk Deep-Dish Pâte Brisée (see recipe, page 142) 1 large egg, beaten 1. Preheat oven to 375°. Melt butter in a large skillet over medium-high.

Add leeks, carrots, thyme, 1½ teaspoons salt, and ½ teaspoon pepper.

Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Sprinkle with flour; cook, stirring, 1 minute. Whisk in broth and add potato. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, until potato is tender and mixture has thickened, 6 to 7 minutes. Add turkey. Let cool about 30 minutes.

2. On a lightly floured surface, roll

dough into a 15-inch round; fit into a deep-dish pie dish. Add stuffing and dollop with half of cranberry sauce, then add turkey mixture.

Fold dough over, leaving center exposed. Brush dough with egg; bake 40 minutes. Dollop top with remaining cranberry sauce; bake until bubbling in center and bottom of crust is golden, 30 to 40 minutes more. (If browning too quickly, tent with foil.) Let cool at least 30 minutes before serving.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 2 HR. 35 MIN. | SERVES: 8 TO 10

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R E C I P E S BY SA R A H C A R E Y; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY C H R I ST I N A L A N E AT T R I C I A J OYC E

1 medium white or red potato, peeled, cut into a ½-inch dice

EVERYDAY FOOD

Turkey-andWatercress Salad

2

3

Turkey Curry

Toss together a light but satisfying lunch.

Warm up with a spicy, fragrant meal.

THE LEFTOVERS

THE LEFTOVERS

¼ cup cranberry sauce 2 cups shredded cooked turkey NEW INGREDIENTS Kosher salt and freshly ground pepper 1¼ cups farro 1½ teaspoons Dijon mustard 3 tablespoons white-wine vinegar

¼ cup extra-virgin olive oil

2 cups coarsely shredded cooked turkey NEW INGREDIENTS 3 tablespoons safflower oil or butter 1 small onion, thinly sliced 1 tablespoon minced garlic (from 2 large cloves) 1 tablespoon minced peeled ginger Kosher salt 1 tablespoon tomato paste 1 teaspoon ground cumin

2 stalks celery, chopped, plus ¼ cup leaves

1½ teaspoons ground coriander

2 cups watercress (from 1 bunch), tough stems removed

2½ cups no-sodium-added chicken broth

1. In a medium saucepan, bring 6 cups water

to a boil. Add 2 teaspoons salt and farro; cook until tender, 18 to 20 minutes. Drain and let cool completely, about 1 hour.

2. Meanwhile, whisk together mustard, cran-

berry sauce, and vinegar. Season with salt and pepper. Whisk in oil. Toss farro with turkey, celery, celery leaves, and ⅓ cup dressing. Just before serving, fold in watercress and season with more salt and pepper. Serve, with remaining dressing on the side.

ACTIVE TIME: 15 SERVES: 4

TO 6

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

2 Yukon Gold potatoes, peeled, cut into a 1-inch dice 1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving

¼ cup plain yogurt (not Greek), plus more for serving Cooked basmati rice and fresh mint or basil leaves, for serving 1. Heat oil in a medium saucepan over medium-high. Add onion, garlic, ginger, and 1 teaspoon salt. Cook, stirring frequently, until onion is golden at edges, 5 to 7 minutes. Stir in tomato paste, cumin, and coriander. Cook 1 minute more.

2. Add potatoes and broth. Bring to a boil, then add chile,

reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 18 minutes. Mash some potatoes against side of pot to thicken. Add turkey; heat through. Remove from heat, stir in yogurt, and season with salt. Serve over rice, with a dollop of yogurt, and mint and sliced chiles.

ACTIVE TIME: 15

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MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

BONUS IDEA Check out a recipe for turkey tacos at marthastewart.com/turkey-tacos.

COLORING IS FOR CRAYONS, NOT STUFFING. Some “other” brands use added coloring to make their broth gold. We use chicken stock. So when you’re cooking for your family, cook with 100% natural Swanson.®

© 2017 CSC Brands LP.

SWANSON. CHOOSE NATURAL. #whatsinyourbroth

Many of your purchases at Walgreens this year helped children in need. You helped provide life-changing vitamins, lifesaving vaccines, food, clean water and education.

And you even helped fight child poverty. So really, thanks for giving.

Walgreens will donate 1% of participating products’ retail sales made 5/23/14–12/31/17 to Vitamin Angels.

From September 1, 2017 to August 31, 2018, for every immunization administered, Walgreens will donate $0.22 to the United Nations Foundation, up to a maximum donation of $2,000,000. For more information, go to Walgreens.com/GetaShot.

Vaccines subject to availability. State-, age- and health-related restrictions may apply.

The Red Nose Day Fund is a program of Comic Relief Inc. registered 501c3, Tax #(EIN) 01-0885377. ©2017 Walgreen Co. All rights reserved. | 546708-865

November

GATHER ’ROUND

A divine setting and a mouthwatering meal are just one part of a memorable Thanksgiving (and fortunately, we have you more than covered in the pages ahead). But the real flavor comes from the people you celebrate with, and those unique traditions that you make your own.

Without them, well, what can we say? No pie would taste as sweet.

Here, Living staffers and friends share how they enjoy the day.

PHOTOGRAPH BY ANNA WILLIAMS

M A R T H A ST E WA R T L I V I N G

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“Every year we take a hike after our Thanksgiving lunch.

It’s good to get outside and exercise, since we have just eaten so much!

When we come back, we make turkey sandwiches, which is my favorite meal of the day.”

—Martha

“We spend Thanksgiving at Blue Hill Farm in the Berkshires, a tradition that was started by my grandmother Ann. It’s the perfect moment to celebrate the abundance of fall in the Northeast.

We overload our table with the sweetest possible carrots, parsnips, and celery root.”

—Dan Barber, chef and co-owner of Blue Hill, in New York City, and Blue Hill at Stone Barns, in Pocantico Hills, New York

“My brother and I both live on the East Coast now, but we always go back home to Wisconsin, bringing our families to be with our mom (aka Grammy Grace).

Our brood has grown, but some things always stay the same: a leisurely, low-stress day of cooking (when it’s done, it’s done); my mom’s sweet potatoes and pecan pie; and guaranteed talk of the Green Bay Packers, whether they are playing that day or not.”

—Elizabeth Graves, Living’s editor in chief

“We start decorating the table the week before— it makes the holiday last longer.

My mom has always been our ‘calligrapher’ for place cards, and now my kids are taking over.”

—Darcy Miller, Martha Stewart Weddings’ editor at large

“I roast chestnuts the night before to make stuffing and enlist my four sisters to help peel them.

I usually destroy my fingers in the process, but it’s worth it.”

—Ngoc Minh Ngo, photographer

“In recent years, we’ve moved Thanksgiving out to my sister’s house in Long Island and ever since, we’ve started kicking off the feast with a massive selection of shucked oysters procured from a market that’s open only for a few hours early in the morning. It’s my kind of appetizer: fresh and local, and best of all, it takes up zero stomach real estate.”

—Jenny Rosenstrach, creator of the blog Dinner: A Love Story

“When I was a kid, our TV faced the kitchen, and I watched the Macy’s parade while I helped Mom make lunch.

Now our TV is in our bedroom, and we eat the big meal late, so I make breakfast and my kids and I pile in bed to watch it together.”

—Vivian Howard, chef, restaurateur, and host of A Chef’s Life, on PBS

“I’m in charge of dessert, so I try to make something we’ve never had before. Last year it was two flavors of ice cream and butter mochi cake.

There are lots of options—perhaps too many!—but we like to say that people have a different stomach for dessert, so there’s always room for it.”

—Claudia Wu, cofounder of Cherry Bombe magazine and coauthor of The Cherry Bombe Cookbook (Clarkson Potter)

“I’m Canadian, so my husband and I get to celebrate twice: once in midOctober, then again a month later!”

—Jaspal Riyait, Living’s design director

“Two must-haves: my grandmother’s cranberryorange relish (the recipe is on an index card she typed in the 1940s), and my mom’s chocolateKahlúa pie, which only appears once a year, thank goodness, or I’d just keep going up dress sizes.”

“We throw a huge dinner party at my boyfriend’s empty restaurant, Pizzaiolo.

Once the bird’s in the oven, we go for a hike to collect things for our centerpieces.

Then dinner, pie, and a big cleanup, aided by the industrial dishwashing machines.”

—Eleni Gage, Living contributor and author

—Flora Grubb, owner of Flora Grubb Gardens, in San Francisco

“My sister was a vegetarian in college, and to keep the peace, my mom started cooking a Thanksgiving fish with all the usual sides. We mix up how it’s prepared each year. November is also peak camellia season in North Carolina, so we skip the gourds and decorate the table with a floating camellia at each place setting.”

—Katie Covington Crane, Living’s senior style editor

“We prep! The family that preps together enjoys a delicious meal together. We open Champagne, set out cheese and crudités, and get everything cut and measured a day ahead.”

P H OTO G R A P H BY PAU L B A R B E R A; I L LU ST R AT I O N S BY B R OW N B I R D D E S I G N

—Geoffrey Zakarian, chef and restaurateur

“Thanksgiving is the time for all my family and friends to get together and kick back and relax. We set up a nice big dinner at the house.

I love to go in the kitchen and help out with my favorite dishes, like macaroni and cheese.”

—Snoop Dogg, cohost of Martha & Snoop’s Potluck Dinner Party, on VH1

“Living in Queens has changed my idea of family and community, so I’ve started volunteering to support individuals who are often marginalized in this big city. Last year, we served nearly 2,000 people meals at Bowery Mission, complete with white linen tablecloths.”

“My dad’s family shared one roasting pan.

Whoever was hosting was the keeper, and every year there was much debate about who had it last.

I now have the family roaster and continue the debate by never remembering which kitchen it was last used in, or when.”

“My parents’ wedding anniversary is November 22, and my mom and three of her grandchildren have autumn birthdays. So after the feast and along with the pies, we celebrate with a big Swedish princess cake, ablaze with candles.”

“Our family meal reflects our African, indigenous American, and eastern European heritage. Dessert is a cheesecake adapted from my Polish great-grandmother’s recipe, and sweet-potato pies, which remind me of my African-American grandmother, Willie Mae.”

—Jennie Tung, Living’s executive editor

—Erika Allen, projects director for Growing Power, an urban farm and community-outreach nonprofit in Milwaukee and Chicago

“I gather with fellow farmers for an early meal made with the best of what we’ve grown.

I always bring my hot sauce.”

—Annie Novak, cofounder of Eagle Street Rooftop Farm, in Brooklyn, and manager of the New York Botanical Garden’s Edible Academy

—Frances Vigna, Living’s copy editor

—Fritz Karch, Living contributor

“We converge on the family cabin in rural Pennsylvania. After dinner, we walk into the woods with s’mores fixings and Thermoses full of hot toddies and mulled wine and sit around a campfire, swapping stories and watching the stars.”

—Greg Lofts, Living’s deputy food editor

“Since my dad retired, he’s decided he owns Thanksgiving— from the bird to the mashed potatoes. My mom, my sisters, and I aren’t allowed to set foot in the kitchen until cleanup duty, though we do give him lots of friendly pointers from the peanut gallery.

The day after, we reclaim the kitchen to make turkey mole.”

—Dawn Sinkowski, Living’s photo director

“I grew up celebrating at a convent in Philadelphia. My aunt Jane is a nun. After they say the grace, we eat turkey and mashed potatoes, drink wine and beer, talk politics, and watch football.”

—Katie Field, Living’s art director

“We get bundled up and head out for an easy hike—usually about 15 of us—as soon as the turkey is in the oven. We take a different route every year, and my sister-in-law Caryl writes a funny rhyming poem to direct our kids along, eventually leading them to a bag of gifts she’s tucked beneath some leaves or a log a few days before. Our kids now range in age from 7 to 16, but it’s still fun for them to discover these hidden treasures.”

—Amy Conway, Martha Stewart Weddings’ editor in chief

“My family and friends have our Thanksgiving dinner on Wednesday night, which leaves us all with a delightful fourday weekend.

Thursday is a quiet, lovely day for roaming around. A friend and I always do a walking exploration of a part of the city we don’t normally go to; then we top it off with a movie and leftover turkey and pie. It’s absolute heaven.”

—Ann Sackrider, Living’s research director

ON TRADITION

Bright and colorful, with plenty of herbs, hits of citrus, and lively textures—that’s how you like to cook. So why not treat your Thanksgiving meal the same way? Other than the turkey, which roasts in just two hours using our trusted technique, this entire mouthwatering menu can be made ahead, and much of it served at room temperature. Refreshing, indeed. photographs by LOUISE HAGGER text by MICHELLE SHIH recipes by SARAH CAREY

THE MAIN EVENT

Roasting a turkey whole can be a gambler’s gambit: If you leave it until the breasts are perfect, the legs might still be pink; let the legs cook through, and the breasts may wind up dry.

Our solution? Break down the bird into parts. Let the breasts get a head start in the oven while you sear the legs on the stove.

Then put them together

to finish in a roasting pan, where the legs braise in liquid. The result is juicy white meat and succulent dark meat, all with crisp, flavorful skin, courtesy of a spicy overnight rub.

THE DETAILS: ElitĂŠ woodhandled carving set, in Olive Wood, $239, food52.com.

turkey rubbed with coriander, black pepper, and fennel

FOR RECIPES, SEE PAGE 136.

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F O R S TA R T E R S

Rather than orchestrate a spread of many hors d’oeuvres, present a single work of art. This chèvre tart is like a cheese plate in a single bite, with luscious dates, briny olives, and pickled chiles, all cradled in a buttery pastry shell.

The filling can be mixed the day before and the

tart baked Thanksgiving morning; then it can sit out until serving. Present it alongside a cocktail that hits a similar trifecta of sweet, spicy, and tart notes: In our sprightly spin on a Moscow mule, cranberries and bloodorange slices jazz up a base of vodka, ginger beer, and lime. Replace the vodka with seltzer for a nonalcoholic option.

cranberry–blood orange spritz

date, olive, and goat-cheese tart

DOUBLE HITTER

There’s no hard-and-fast rule that stuffing should be bread-based—if anyone makes a fuss, just say that Martha told you so.

This fragrant mixed-grain version, with two kinds of mushrooms and Middle Eastern spices, can be spooned into roasted acorn squash as a satisfying main for vegetarians, or heaped in a bowl as a side for omnivores. Wheatberries form the base, raisins add pops of sweet, lemon and orange juices and zests lend freshness, and fluffy millet holds it all together.

acorn squash with mixed-grain stuffing

101

hazelnut crunch

S I D E S H OW

It’s a truth universally acknowledged that Thanksgiving dinner is really about what surrounds the bird. But it’s hard to get everything on the table piping-hot at once. That’s why we designed our sides to be delicious at room temperature. They also offer a mix of textures and colors (no all-beige revue here) and tasty toppings.

The minty yogurt sauce for the roasted carrots and parsnips goes nicely with the green beans, too; ditto for the hazelnut crunch on the Brussels sprouts. The only thing that has to be served hot is the mashed sweet potatoes and cauliflower, and that’s easy enough to make while the turkey is in the oven. Meanwhile, our no-cook pomegranate relish can stand in for the usual cranberry sauce.

lemon-pepper green beans

shredded Brusselssprout salad with hazelnut crunch

pomegranate relish

sweetpotato-andcauliflower mash

simple roasted carrots and parsnips with minty yogurt sauce quick-pickled chiles

103

big almondorange-ginger cookie

SWEET SEND-OFFS

Make a pretty dessert spread and anchor it with this almond, orange, and ginger bar cookie. Outsource the other elements, like good dark chocolate, blood-orange sorbet, and fresh persimmons and

clementines, then cut the cookie into pie-like wedges for the purists at the table.

THE DETAILS: J.+L. Lobmeyr Golden Bellflower teacups with brass saucers, $218 each, neuegallerie.org. Mara serving collection large board, $165, hawkinsnew york.com.

Your Thanksgiving Playbook A multicourse meal is a lot more manageable if you break it down into smaller parts—just like our turkey. From shopping to chopping, cocktail mixing to carving, this handy prep plan will carry you through the holiday.

Two Weeks Out • Order your turkey. We prefer organic birds, and local ones, if possible.

• Replenish pantry staples (check spices, grains, olive oil, vinegar, nuts, flour, and sugar).

• Order or buy wine, drinks, and cocktail essentials, like vodka and ginger beer for the spritz.

One Week Out • Make the cranberry-ginger A R T D I R E C T I O N BY J A S PA L R I YA I T A N D DAW N S I N KOW S K I ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY TA N YA G R A F F

simple syrup.

• Pickle the chiles. (This can also be

The Morning Of • Bake the tart.

• Roast the carrots, parsnips, and stuffed acorn squashes.

• Make the yogurt sauce; chop the herbs and zest the citrus; set aside the garnishes for the turkey.

• Cut the big cookie.

• Get the turkey out of the fridge an hour and a half before it will go into the oven (i.e., about five hours before you plan to serve it).

• Fill the coffeemaker with grounds and water, so it’s ready to turn on after the meal; set out coffee cups.

done up to a month before, or as late as 24 hours in advance.)

The Sunday Before Thanksgiving • Pick up your turkey and, if it’s frozen, let it defrost in the fridge. General rule: A bird defrosts four pounds per day, so a 13-to-15-pound turkey needs up to four days. If you’re using our recipe, remember to leave time for brining overnight, too.

• Buy produce and other perishables.

• Get out serving dishes and utensils, and wipe them clean.

• Iron the linens.

An Hour Before Guests Arrive • Make the sweet-potato-and-cauliflower mash; dress the Brussels sprouts; toss the green beans.

• Transfer the sides to serving dishes and garnish with herbs.

• Mix a pitcher of cranberry–blood orange spritz.

• Prep the chocolate and fruit for dessert.

Just Before Serving • Make the gravy, carve the turkey, and pour yourself an aperitif!

One or Two Days Out • Buy or prep extra ice.

• Break down and dry-brine the turkey.

• Make turkey broth from the back-

•

• • •

bone and wings (optional), the relish, the stuffing, the crunch, and the big cookie. (Store in airtight containers.)

Peel and clean the carrots and parsnips; chop the Brussels sprouts; wash and dry the herbs (but don’t chop them yet) and store them in resealable plastic bags.

Cook the green beans and refrigerate (covered).

Defrost the puff pastry and mix the filling for the tart.

Set the table.

TA K E S O M E S T R E S S O F F YO U R P L AT E

How can you enlist guests without making more work for yourself?

Remember the answers to these two well-meaning FAQs. WHAT CAN I BRING? Fresh herbs for garnishes or flowers in simple vessels (from a friend with a green thumb).

+

For the full grocery list for our Thanksgiving menu, go to page 134.

Special bars of chocolate for the dessert spread.

+

Cute containers for everyone to take home leftovers.

WHAT CAN I DO TO HELP? Mix the cocktails or hand out drinks.

+

Open and decant wine.

+

Serve coffee after dinner.

105

GREAT PLAINS Dried wreaths don’t have to skew over-thetop country. This wild wonder owes its elegant good looks to the natural materials that embellish its standard straw base. We added wheat stalks laced with wooden beads and sculptural bleached seedpods.

For the how-to, go to marthastewart.com/ wheat-wreath.

THE DETAILS: Afloral.com dried and preserved bleached bell-cup stems, $9.50 for 6, afloral.com.

Ashland straw wreath form, 18", $7, michaels.com. Dried Decor extra-large wheat sheaves, $30, drieddecor .com. Craft Parts round wooden beads, ¾″, from 10¢ each, craftparts.com.

Loops & Threads Tidy pins, $4 for 25, michaels.com.

FEELINGS OF GRATITUDE COME NATURALLY IN AUTUMN, PEAK SEASON FOR ETHEREAL LIGHT, RICH COLORS AND HAPPY HOMECOMINGS.

SAY I T W I T H G R AC E THIS THANKSGIVING, PLAY UP THOSE ELEMENTS WITH A SIMPLE YET SPECIAL TABLE THAT CELEBRATES GREAT FOOD AND CLOSE-KNIT COMPANY. photographs by

LENNART WEIBULL text by

PETRA GUGLIELMETTI created by

TANYA GRAFF & SILKE STODDARD

GUTTER CREDIT

ROOM FOR ALL Pull up a cushioned bench to a spread of easy earthly delights.

Our take on a pareddown Scandinavian scene (no flowers necessary) gets its warmth from raw linen and the glow of beeswax candles.

An informal arrangement of mottled gourds, leather-trimmed hurricane lanterns, and whole nuts ready for the cracking makes a casually gorgeous centerpiece.

THE DETAILS: Pier 1 Holtom Collection natural bench cushion, 35", $50, pier1 .com. Sawkille Senate armchair, in American Black Walnut, $2,300, fair-design .com. Amish Gourds assorted clean dried gourds, from $1.25 each, amishgourds.com.

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A MINDFUL MOMENT THE DETAILS: Cutipol Ebony cutlery, $320 for a 24-piece set, cutipol.pt. Il Buco Vita Pienza mouthblown glass tumbler, in Amber, $36; and Assisi appetizer bowl, in Ocra, $85, shop .ilbucovita.com. Bitters Co natural gourd bowls, $8 each, bittersco.com. H&M washed-linen napkin, in Linen Beige, $6, hm.com.

Vintage Winterling Bavaria Autumn Harvest Wheat dinner plate.

GUTTER CREDIT

Greet guests with a new holiday ritual.

Stitch patches onto linen napkins—we went for a green plaid that plays up the vintage dinner-plate pattern.

(For the complete howto, see page 132.) Then tuck in a mini pencil and a personalized note, and ask folks to jot something down once they find their seat. It’s a sweet twist on place cards, and it encourages people to pause and reflect before going around the table.

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RUSTIC, REDUX To fill your dining room with golden light, group leather-trimmed lanterns holding beeswax pillars. A trio of varied heights is handsome enough to stand in for a flower arrangement, and comes together in minutes from basic materials: leather strips, brass fasteners, and glass hurricanes. For the how-to, see page 132.

THE DETAILS: Jamali Garden clear-glass cylinder vases, 6" by 8" and 8" by 10", from $10 each, jamaligarden.com.

Tandy Leather lightweight cowhide leather strips, ž" and 1", from $15 for 50", tandyleather.com.

Staples gold round-head fasteners, ⅜", $2.50 for 100, staples.com.

FAMILY FAVORITES A serve-yourself setup feels personal when you bring out pieces in an interesting mix of materials and shapes. Pair curvy pewter and ironstone or ceramic tureens with leggy candlesticks and tiny gourds (which happen to make sweet bottle stoppers). Our DIY leather-handled trivets— made from scraps of the lantern trim and napkin pockets on the previous pages—offer common ground. For the how-to, see page 132.

THE DETAILS: Match oval tureen, $570, match1995 .com. Jamali Garden porcelain candlesticks (similar to shown), from $24 for 4, jamaligarden.com.

A RT D I R E C T I O N BY JAS PA L R I YA I T

FOND FAREWELLS Dispatch guests with a sweet, sustainable parting slice. Line premade paper boxes with parchment; serve up the last of your crew’s favorite pies; and garnish with sprigs of wheat, dried or faux berries, and raffia (aka leftover wreath supplies). And don’t forget the fork.

THE DETAILS: A La Modo deluxe lidded pie slice boxes with forks, from $30 for 25, alamodo.etsy.com.

Ashland natural raffia, $6, michaels.com.

A TASTE OUR FOOD EDITORS HAIL FROM PARTS NORTH, SOUTH, EAST, AND WEST. EACH ONE SHARES A FAVORITE THANKSGIVING PIE— AND A SWEET LITTLE SLICE OF LIFE.

PHOTOGRAPHS BY ROBIN STEIN TEXT BY BROOKE PORTER KATZ

OF HOME

TO P L E F T G(U OTNT ELRAU CRY R END)I:T D E M Y L E E SW E AT E R , D E M Y L E E .C O M . C E N T E R ( O N SA R A H ) : I N J I R I S H I RT, FAC E B O O K .C O M / I N J I R I - 547 7 28 5 9 5 3 0 8 0 68; S O H S K I RT, I F YO U T H I N KSO H .C O M . B OT TO M L E F T ( O N L I N D SAY ) , AGA AT I B LO U S E , AG A AT I .C O M ; S O H SW E AT E R , I F YO U T H I N KSO H .C O M ; Z A R A PA N TS, Z A R A .C O M ; B OT TO M R I G H T ( O N S H I R A ) : M U N Y J U M P S U I T A N D E L K N E C K L AC E , B H O O M K I .C O M ; S O H CA R D I GA N , I F YO U T H I N KSO H .C O M . A P R O N S, E D I TO R S’ OW N .

MEYER-LEMON A N D H A Z E L N U T TA RT

“I always crave a small sliver of something bright and tangy for dessert—no surprise, since I grew up with a Meyerlemon tree in my backyard in L.A. I went light on the sugar in this tart’s no-bake lemon curd, and my love of hazelnuts led to a naturally gluten-free crust.

The dollops of toasted meringue on top are extra-festive, but you can use lightly whipped cream instead.”

—LAURYN TYRELL, ASSOCIATE FOOD EDITOR

FOR RECIPES, SEE PAGE 140.

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PEAR AND SOUR-CHERRY PIE “Sour cherries are mostly grown in the Midwest, where I grew up, but luckily you can buy them frozen online. Fresh pears and spices like cinnamon and ginger add sweetness and warmth to the tart filling—just what I want this time of year.

And the crust isn’t as labor-intensive as it looks: I simply cut slits in the dough and stretch it to create the lattice design, then lightly score the edges for a faux-rope effect.”

—LINDSAY STRAND, ASSISTANT FOOD EDITOR

BIRD’S-NEST PUDDING PIE “I’m obsessed with the Little House on the Prairie books, and will never forget the scene in Farmer Boy where they eat a bird’s-nest pudding: whole apples baked in cake batter.

I take my version a step further, putting it all in a piecrust.

I use McIntoshes for their classic applesauce flavor, and cranberries for a hint of tartness and color. It looks hard to slice, but the apples are so tender that a knife slides right through.”

—SARAH CAREY, EDITORIAL DIRECTOR OF FOOD

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DEEP-DISH PUMPKIN C U S TA R D P I E “I remember eating this old-school dessert as a kid. My recipe is inspired by a version in the 1919 cookbook Mrs. Grace Osborn’s Cakes of Quality, by a lesser-known contemporary of the also-fictional Betty Crocker. The secret is adding whipped egg whites to the filling. As it bakes, the mixture separates into three distinct layers: a rich, creamy custard; a light, airy soufflé; and a delicate, sugary shell. At first glance, it looks like any other pumpkin pie, so be sure to slice it at the table for the big reveal.”

—GREG LOFTS, DEPUTY FOOD EDITOR

A R T D I R E C T I O N BY J A S PA L R I YA I T A N D DAW N S I N KOW S K I ; P R O P ST Y L I N G BY TA N YA G R A F F; WA R D R O B E ST Y L I N G BY SA B I N E F E U I L LO L E Y; H A I R A N D M A K E U P BY T H E O KO GA N U S I N G C H A N T E C A I L L E M A K E U P

C H O C O L AT E - C A R A M E L P E C A N TA RT “Pecans are huge in Oklahoma, where I’m from.

My grandma always made a traditional pecan pie, but one year I decided to dazzle my family with a saltedcaramel tart. They were very sweet about it, but I could tell they were bummed out; they missed the pecans!

This version is my compromise. It tastes like a candy bar, with chewy caramel and toasted nuts, all in a chocolate crust. And the finishing salt adds extra crunch.”

—SHIRA BOCAR, FOOD EDITOR AT LARGE

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PHOTOGRAPHS BY BRIAN W. FERRY TEXT BY MELISSA OZAWA

pioneer spirit AMERICA, THE BEAUTIFUL . . . THE INDUSTRIOUS, AND THE INNOVATIVE. THE SEVEN ARTISANS ON THESE PAGES EMBODY THOSE IDEALS, CREATING TIMELESS GOODS WITH A MODERN SENSIBILITY, AND ALL EXQUISITELY BY HAND. DRIVEN BY A PASSION TO REVIVE BYGONE CRAFTS, THEY ARE CARVING, STITCHING, THROWING, AND FORGING THEIR WAY INTO OUR COUNTRY’S RICH DESIGN HISTORY, AND MAKING HEIRLOOMS FOR GENERATIONS TO COME.

C O U R T E SY O F R E J U V E N AT I O N ( O S SA N A & G L AT T )

O&G STUDIO

Sara Ossana and Jonathan Glatt WARREN, RHODE ISLAND

OR NEARLY 10 YEARS, Ossana and Glatt have been handcrafting sturdy, striking wood furniture based on an early American Federal aesthetic. Each piece they design feels utterly fresh today, be it their iconic Athenaeum bench, shown opposite, or their update on a classic Windsor chair, which they often finish in soft hues borrowed from the New England coastline—lichen, kelp, sky blue—near their Rhode Island studio. Inspiration comes to the pair from far and wide: For Glatt, it’s 19th-century stoneware pottery, Georgian architec-

F

tural details, and American folk-art carving; Ossana’s muses include the American Wing at the Metropolitan Museum of Art and photographer Robert Polidori’s series on Havana and Versailles. “Even with all the technology we have today, the hand-eye combination is the most sophisticated tool at our disposal,” Glatt says. “We sketch on paper, make, review, and finalize.” The end results combine exacting craftsmanship with a beauty that instantly enriches any space.

From $250, oandgstudio.com.

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BDDW

Tyler Hays PHILADELPHIA

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HE TRAILBLAZING FOUNDER OF BDDW,

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the rustic yet refined furniture and housewares collection, grew up in a rural town in Oregon—and from a very young age, he was sewing, gardening, fermenting, and building things. After college, Hays moved to New York City to be a painter and sculptor, working as a handyman to pay the bills, but he eventually returned to his roots and began designing and making goods for the home. When he discovered a clay pit while digging for geothermal heating for his Philadelphia studio, it was serendipity: A couple of years later, he debuted a line of intri-

cately painted ceramics based on his love of simple but useful early-American pieces. “I have strong memories of being 2 years old and looking at my mom’s collection of old salt-glazed crocks with blue painting on them,” he says. “That aesthetic was burned into my design psyche.”

Depending on its shape, each cup or plate is either slip-cast or hand-thrown; then it’s painted with whimsical storybook scenes and motifs, glazed, and fired. Hays now works with a small team of artisans, and admits with a chuckle, “Some of them are even better at doing my style than I am!”

From $80, bddw.com.

C O U R T E SY O F B D DW ( H AYS ) ; R O B H OWA R D ( STA F F O R D )

ANN LADSON

Ann Ladson Stafford CHARLESTON, SOUTH CAROLINA

HIS ARTIST SPENDS HER DAYS making achingly elegant hand-forged flatware, but she’s no delicate flower. “Sometimes I’m carving wax for casting, and other times I’m using sheet and wire or rods for fabricating. It’s hot and dirty work, and quite physical,” she says. “You can see my hand in each piece I make; nothing is perfect.” Stafford’s path to her dream career was full of twists and turns: She’s been a “pastry chef and an event coordinator, and worked in kitchen galleys on 50-foot catamarans in the Caribbean and in recording studios

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mixing live sound,” she says. “I always lived paycheck to paycheck, but 12 years ago, I took a jewelry-making class and fell in love with working with metal.” She quickly ordered some tools and a bench to set up a studio, and when a shop-owner friend asked her to create a spoon for a saltcellar, she carved 10 different ones right away. They were the genesis of her tabletop collection.

Today, Stafford says her biggest challenge is reining herself in: “I’m always thinking big; then I have to pull back to achieve the best results.”

From $50, annladson.com.

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BLACKPOINT MERCANTILE

Jeremy Bennett

Hannah Beatrice Quinn SAN FRANCISCO

SINGLE GUIDING PRINCIPLE keeps this maker on track: to produce household basics that are beautiful, useful, and long-lasting. Quinn’s magnum opus is the lowly broom, which she’s elevated into modern art. “I’ve always been interested in the way people interact with everyday objects and domestic tools,” she says, lamenting that far too many are constructed from disposable plastic. To stay inspired, she spends her free time perusing thrift stores and flea markets, studying old items and “asking myself, ‘What it is about a specific object that will move someone to take care of it?’ I don’t want my pieces to be too precious to use. I strive for functionality, and ways to affect small moments in life.”

A

From $28, hannahbeatricequinn.com.

A RT D I R E C T I O N BY K AT I E F I E L D ; ST Y L I N G BY AY E S H A PAT E L ; P H OTO G R A P H S BY D E N N I S W E L S H ( B E N N E T T ) , A N D R E W M AUX ( CA L L A H A N ) ; C O U RT E SY O F H A N N A H B E AT R I C E Q U I N N ( Q U I N N ) ; F LO O R C LOT H S AVA I L A B L E AT J O H N D E R I A N .C O M

SEATTLE

N HIS HUMBLE STUDIO, Bennett is steadfastly reviving the oldworld floor cloth. The rug style harkens from colonial days and even furnished Thomas Jefferson’s White House. Using designs influenced by nautical flags and Native American blankets, Bennett starts with heavy canvas duck, primes both sides with paint for durability, then sketches, paints, and distresses the rugs with a floor sander. The final touch is a layer of natural carnauba wax. “They’re made to be lived with,” he says of his works. “And they just get better with use.”

I

From $195, blackpointmercantile.com.

M. CALLAHAN STUDIO

Meg Callahan SEATTLE

HE WAS SMITTEN after just one stitch. Raised in a creative household in Oklahoma, Callahan studied woodworking in college, but pivoted to quilting after her first attempt.

“It struck the perfect chord of all my interests: precision, sewing, math, composition, color, craft, and ridiculousness,” she says. Since she wasn’t formally trained as a quilter, she didn’t know about proper block construction, and had to figure out how to make patterns herself. As a result, her pieces don’t follow the typical grid structure and are sought after for their graphic, sophisticated looks. She’s now based in Seattle, but her home state is always on her mind: “Oklahoma is flat. The buildings are square. The sky is huge and is constantly changing its mood. It can be epic and angry, and then bless you with a cotton candy–pink sunset. My work is directly drawn from that landscape.”

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From $2,250, megcallahan.com.

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A VISUAL SYMPHONY In his garden in California’s Gold Country, Barry Friesen plays colors off of one another for a rich patchwork effect. Here, oak trees and shrubs make a muted backdrop in the fall, allowing the orangered leaves of the black gum trees (Nyssa sylvatica) and golden plumes of Japanese silver grass (Miscanthus sinensis) to burst forth.

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falling for

color photographs by CAITLIN ATKINSON text by MIRANDA SILVA

While many gardens quiet down come autumn, this lush property in California’s Sierra Nevada foothills is gearing up for a grand finale.

For nearly two decades, its devoted owner has dug, planted, and gently tended to it, creating a refuge where stately trees sway over flowing grasses and wild blooms.

When the leaves turn vibrant and the light softens, its breathtaking third act begins.

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COLOR FIELD Pockets of dusty-pink joe-pye weed (Eupatorium purpureum ‘Gateway’) and bluegray dwarf olives (Olea europaea ‘Little Ollie’) break up an expanse of grasses like Mexican feather grass (Nassella tenuissima).

“I wanted the grass to flow around them like a river,” says Friesen.

MAGICAL MOMENTS FROM LEFT: Friesen planted ‘Roger’s Red’ grape next to a massive, 150-year-old California foothill pine so it would “scamper up the trunk.” Reliable and profuse Russian sunflowers (Helianthus angustifolius) add pops of yellow in November and December. The habit of this weeping Higan cherry (Prunus subhirtella ‘Pendula’) turns golden in fall.

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VER SINCE HIS MOM SENT HIM OUT TO DEADHEAD her dahlias when he was a little boy, landscape contractor Barry Friesen has found solace in plants.

“Azaleas, ferns, camellias . . . I love them all,” he says. So when he wound up newly divorced in his 50s, he poured himself into gardening the 12 overgrown acres he’d recently bought in Grass Valley, California. “It was way out in the sticks, which was what I wanted at the time—to be alone and focus on the land,” he recalls.

Friesen got to work, clearing its masses of poison oak and brush, bulldozing roads, and laying irrigation pipes. “I never put a plan on paper, but I always had a vision in my head,” he says. He named the property Dawn Gardens (as he had his landscaping company), after the dawn redwood tree (Metasequoia glyptostroboides).

Part passion project, part demonstration garden for clients, the wonderland Friesen has created over the past 15 years puts on a stunning show each fall. That’s when the leaves of the Japanese maples go scarlet, the smoke trees shift to fiery orange, the ginkgos turn vivid gold, and the grasses glow against the warm late-afternoon light, “waving in the breeze like some sort of ballet,” he says. Wide, winding pathways connect 19 distinct

spaces, where Friesen has artfully mixed California natives with the plants he’s loved since boyhood, all of which can take the area’s temperature extremes—in the hundreds in summer and twenties in winter.

Softness and movement are a recurring theme on the property, with drifts of grasses and flowers meandering around more structured plants and shrubs, as well as the hundreds of deciduous trees he added for their autumnal display. “I wanted it to look natural, not contrived,” says Friesen, who holds a landscape-architecture degree from the University of California, Berkeley. To achieve this, he used an “en masse” approach in his design. “A lot of people see a plant they like, buy one or two, and end up with a disjointed-looking garden,” he says. When he likes a variety, he buys at least five—and often as many as 50—and clusters them together for maximum impact.

To truly take in the views, Friesen, now 71, has installed benches around the property.

“I need a reminder to stop working and just look around and enjoy,” he says. And while he once sought solitude in this serene setting, these days he opens his gardens a few times a year to the public. “One visitor told me she has friends who would love to just relax in my gardens,” he says. “I told her, ‘Bring ’em over!’ I’m happy to share.”

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GOLDEN SENTRIES A row of European hornbeams (Carpinus betulus ‘Fastigiata’) lines Friesen’s driveway up to the house, announcing fall with green-into-yellow leaves. Friesen planted them about 25 feet apart, to allow a glimpse of the landscape beyond.

NATURE’S MIRRORS Next to the pond, Friesen built up a slope for black gum trees and weeping willows (Salix babylonica). “Having those trees on a higher elevation gives you a nice reflection on the water—red leaves in the fall, green in the summer,” he says.

DEEP ROOTS Friesen left hundreds of native oak trees (Quercus wislizenii) intact on the property, providing shade for the Japanese maples and other low, light-loving plants.

The oaks, along with native manzanitas, also create a sense of place: “They connect my garden to the landscape beyond the fence line.”

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Martha Stewart Living™ and the Martha Stewart Circle Logo™ are trademarks of Martha Stewart Living Omnimedia, Inc. © 2017 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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

LENNART WEIBULL

These handmade trivets add style and warmth to your table.

For all of this month’s how-tos and recipes, turn the page.

M A R T H A ST E WA R T L I V I N G

131

The Workbook

PAGE 106

large lantern, cut one 16½-inch piece (for handle), two 25⅞-inch pieces (for horizontal straps), and four 10-inch pieces (for vertical straps).

2. To assemble each lantern, punch holes ⅜ inch from both ends of all straps. On horizontal straps, punch 3 more holes, evenly spaced.

HOW-TO

Leather-Trimmed Lanterns The handles are decorative, not for lifting the lantern, and should be angled away from the candles’ heat.

A

3. Form bottom edge: Lay 1 horizontal strap flat, smooth-side down.

Place the ends of 3 vertical straps, smooth-sides down, on top of it, lining up the holes; leave the horizontal strap’s first and last holes empty.

Fasten brads through aligned holes.

4. Form top edge: Line up remaining horizontal strap, smooth-side down, with open ends of vertical straps.

Sandwich one end of handle strap, smooth-side down, between horizontal strap in front and left-hand vertical strap in back; fasten all together with a brad (A). Fasten remaining vertical straps and handle-strap end to top horizontal strap with brads.

5. Form a sleeve: Pull together right and left ends of top and bottom horizontal straps. Place remaining vertical strap behind them, smoothside facing out (B), and fasten with brads. Slip sleeve over vase.

1. Cut out a 4¾-by-4-inch piece of patterned fabric, using the selvage as one of the 4¾-inch edges.

2. Fold in cut edges of fabric ⅜ inch; iron. Pin to bottom corner of napkin, 1 inch from edges, leaving selvage edge open at top of pocket.

B SUPPLIES

SOURCES

Sewing machine (optional)

H&M washed-linen napkin, in Linen Beige, $6, hm.com.

Leather-Handle Trivets

Iron Straight pins 1. Cut out two 5¼-inch squares, one 5¼-by-9¾-inch rectangle, and one 9¾-inch square of fabric.

Cut out a 9¾-inch square of batting.

Cut a 7-inch leather strip.

2. Sew 5¼-inch squares together with a ⅜-inch seam allowance to form a long rectangle. Iron open seams.

A

3. Sew this new rectangle to the rectangular piece of fabric with a ⅜-inch seam allowance. (Resulting patched square should measure 9¾ inches.) Iron open seams.

4. Lay patched square right-side down on 9¾-inch fabric square, top with batting (A), and pin all three layers together. Sew around all four sides with a ⅜-inch seam allowance, leaving a 3-inch gap in middle of top side.

B

5. Clip off corners and turn fabric right-side out through gap (B).

Poke out corners so they’re pointy, then stitch gap closed.

6. For leather handle, punch small holes ⅜ inch from each end of leather strip (C). Use embroidery thread to stitch ends of strip onto trivet, centering it and pulling it through holes three or four times until secure.

HOW-TO

Pocket Napkin

SOURCES

Leather punch Gold round-head brads (8 per lantern)

C

Clear glass cylinder vases (6 by 8 inches for small lantern; 8 by 10 inches for large lantern)

SUPPLIES

Patterned fabric Fabric scissors Iron Straight pins Linen dinner napkin Sewing supplies

N OV E M B E R 2 0 1 7

Sewing supplies

Embroidery thread HOW-TO

Craft knife or scissors

132

Light cowhide leather strip, ¾ inch wide Craft knife or scissors

Light cowhide leather strips ( ¾ inch wide for small lantern; 1 inch wide for large lantern)

1. Prepare the leather strips: For small lantern, cut one 16½-inch piece (for handle), two 19⅝-inch pieces (for horizontal straps), and four 8-inch pieces (for vertical straps). For

Fabric scissors Cotton or wool batting

3. Sew pocket onto napkin, using contrasting thread, ⅛ inch from edge.

SOURCES Jamali Garden clear-glass cylinder vases, 6” by 8” and 8” by 10”, from $10 each, jamaligarden.com. Tandy Leather lightweight cowhide leather strips, ¾″ and 1″, from $15 for 50”, tandyleather .com. Staples gold round-head fasteners, ⅜”, $2.50 for 100, staples.com.

SUPPLIES

Fabric (wool or mediumweight linen or cotton)

Tandy Leather lightweight cowhide leather strips, ¾″, $15 for 50", tandyleather.com.

For the wreath how-to (page 106), go to marthastewart.com/ wheat-wreath.

P E T E R A R D I TO ( H OW-TO S )

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The Workbook A FRESH TWIST ON TRADITION

Recipe Index

PAGE 98

STARTERS, SALADS & SNACKS

Pappardelle With Quick Fennel Ragù recipe card

Acorn Squash With MixedGrain Stuffing 138

Pie, The AlmostEverything 90

Carrots and Parsnips, Simple Roasted 140 Chiles, QuickPickled 138 Dip, CarrotYogurt 88

Sausage-andRigatoni Bake recipe card Turkey Curry 92 Turkey Rubbed With Coriander, Black Pepper, and Fennel 136

Dip, Creamy BroccoliSpinach 88

BEVERAGES

Dressing, Classic 82

Negroni, Spanish 32

Dressing, Cornbread Skillet 82

Spritz, Cranberry– Blood Orange 138

Dressing, WholeWheat Apple 82

Tea, Ginger 2

Green Beans, Lemon-Pepper 138

DESSERTS

Grilled Cheese, Pumpkin 36

Cookie, Big Almond-OrangeGinger 140

Hummus, Beet 86 Mash, SweetPotato-andCauliflower 140

Pie, Greg’s Deep-Dish Pumpkin Custard 140

Relish, Pomegranate 138

Pie, Lindsay’s Pear and Sour-Cherry 142

Salad, Shredded Brussels-Sprout, With Hazelnut Crunch 138

Pudding Pie, Sarah’s Bird’sNest 144

Salad, Turkeyand-Watercress 92

Tart, Lauryn’s Meyer-Lemon and Hazelnut 142

Shrimp Tray 32 Stuffing, MixedGrain 138

Tart, Date, Olive, and GoatCheese 136

Tart, Shira’s ChocolateCaramel Pecan 146 OTHER

MAINS

Crunch, Hazelnut 140

Cauliflower– Swiss Chard Bake recipe card

Pâte Brisée, Deep-Dish 142

Orecchiette With BroccoliRabe Pesto and Crisp Salami recipe card

Shopping List IN YOUR PANTRY

Black peppercorns Kosher salt Extra-virgin olive oil Unbleached all-purpose flour Sugar BEVERAGES

1 750-milliliter bottle dry white wine, such as Sauvignon Blanc 1 750-milliliter bottle vodka 2 12-ounce bottles strong ginger beer Crushed ice (you can also make this yourself, by pulsing ice in a food processor) FREEZER

1 14-ounce package all-butter puff pastry, such as Dufour 2 pints blood-orange sorbet DRY GOODS

3 ounces Medjool dates 2 ounces Kalamata olives 1 8-ounce bottle distilled white vinegar 1 10-ounce bag slivered almonds

1 28-ounce bag wheatberries or spelt 1 32-ounce container vegetable broth 1 bag millet (at least 5 ounces) 1 box golden raisins (at least 5 ounces) 5 ounces hazelnuts 8 ounces blanched almonds 1 jar high-quality orange marmalade, such as Bonne Maman A few bars of dark chocolate SPICES

Pâte Brisée, Test Kitchen’s Favorite 144

You may already have a lot of these; if so, sniff them to be sure they’re still fragrant.

Sauce, Minty Yogurt 138

Coriander seeds

Fennel seeds Flaky sea salt, such as Maldon Ground cumin Ground coriander

134

N OV E M B E R 2 0 1 7

The Workbook Saffron Whole nutmeg Cayenne pepper Ground cardamom DAIRY

1 pound unsalted butter Large eggs 1 log goat cheese (at least 4 ounces) 1 4-ounce package cream cheese 1 32-ounce container whole-milk yogurt (not Greek)

Turkey Rubbed With Coriander, Black Pepper, and Fennel 1 whole turkey (13 to 15 pounds) 2 tablespoons fennel seeds 2 tablespoons coriander seeds

4. Remove turkey from refrigerator;

2 teaspoons whole black peppercorns

let stand at room temperature 1 hour, 30 minutes. During last 30 minutes, preheat oven to 450°.

Pat turkey dry. Spread butter over breast. Arrange onion and fennel slices in the center of a large roasting pan (to create a rack for turkey breast). Scatter garlic around onion.

Place turkey breast on vegetable rack. Roast 20 minutes.

Kosher salt 2 tablespoons chopped fresh thyme, plus 6 sprigs

Whole milk

4 tablespoons unsalted butter, room temperature

PRODUCE

1 yellow onion, cut into 1-inch wedges

1 large or 2 small bunches fresh thyme 2 large yellow onions 1 head fennel 3 heads garlic 4 pomegranates Clementines, kumquats, oranges, and cape gooseberries (for garnish; optional) 5 serrano or jalapeño peppers 8 ounces fresh or frozen cranberries 4 blood oranges 6 to 8 limes 2 large bunches fresh mint 4 small acorn squashes (each 1 to 1¼ pounds) 1 large bunch fresh flat-leaf parsley 10 ounces cremini or white button mushrooms 7 ounces shiitake mushrooms 8 to 10 lemons

1 large bunch cilantro 2 pounds green beans

1 pound Brussels sprouts 1 bunch fresh rosemary 2½ pounds sweet potatoes (4 medium) 1 head cauliflower (2 pounds) 1½ pounds medium carrots 1½ pounds parsnips 1 piece fresh ginger 4 to 6 persimmons MEAT

1 whole turkey (13 to 15 pounds)

1 head fennel, cut into 1-inch slices 2 heads garlic, halved 2 tablespoons extra-virgin olive oil 1¼ cups dry white wine, such as Sauvignon Blanc 2 tablespoons unbleached all-purpose flour Pomegranates, kumquats, oranges, and cape gooseberries, for garnish (optional) 1. Place turkey, breast-side up,

on a work surface. Pull a leg away from body; slice through skin between breast and drumstick. Turn turkey on its side. Bend leg back till thighbone pops out of socket. Cut through joints and skin to detach leg completely. Repeat on other side.

With turkey still on its side, pull a wing away from body. Cut through joints; remove wing. Repeat on other side. Lift turkey and, with kitchen shears, cut downward through rib cage and then shoulder joints to separate breast from back.

Cut back in half crosswise (so it will fit in pot). You can ask your butcher to do this—just make sure you still get all bones and wings.

2. Make turkey stock: Place turkey

back, neck, and wings in a stockpot; add 12 cups water. Bring to a boil. Reduce to a simmer and cook 3 hours. Strain. (You should have 6 to 7 cups stock.)

3. Meanwhile, toast fennel and coriander seeds and peppercorns in a dry skillet over medium-high heat, swirling pan occasionally, until fragrant, about 3 minutes.

Remove from heat; let cool completely. Set aside 2 tablespoons of toasted spices; grind remainder

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N OV E M B E R 2 0 1 7

in a spice grinder. Add 5 teaspoons salt and thyme; stir to combine.

Rub mixture all over turkey breast and legs (both skin side and meat side). Refrigerate, uncovered, at least 8 hours and up to 1 day.

5. Meanwhile, heat a large, heavy

skillet (preferably cast iron) over medium-high. Swirl in oil. Add turkey legs, skin-sides down, and cook until golden brown, 4 to 5 minutes. Flip skin-sides up; add thyme sprigs and wine. Bring to a boil; cook 1 minute. Add 3½ cups stock and reserved toasted spices; bring to a boil, then reduce heat to medium-low and simmer 10 minutes.

6. Remove roasting pan from oven.

Reduce oven temperature to 400°.

Add legs to pan, skin-sides up, along with liquid from skillet; meat sides should be partially submerged but skin should sit above liquid. Return to oven and roast, basting turkey with pan juices every 20 minutes, until a thermometer inserted in thickest part of breast (nearest but not touching bone) reads 155°, about 1 hour, 10 minutes.

7. Transfer turkey to a cutting

board (tent with foil to keep warm, if desired). Remove and discard onion; reserve garlic. Strain cooking liquid into a medium saucepan; let stand 15 minutes.

Skim and discard fat. Transfer ½ cup liquid to a small bowl; whisk in flour, then whisk mixture back into saucepan. Bring to a boil, then reduce heat and simmer 5 minutes.

Carve turkey; serve, with gravy and roasted garlic, garnished with pomegranates, kumquats, oranges, and gooseberries.

ACTIVE TIME: 55 SERVES: 8

MIN. | TOTAL TIME: 15 HR.

Date, Olive, and Goat-Cheese Tart When brushing the pastry edges, be careful not to let the egg drip down the sides; this will inhibit rising.

10 ounces all-butter puff pastry, such as Dufour (from a 14-ounce package), thawed All-purpose flour, for dusting 1 large egg, lightly beaten 4 Medjool dates (3 ounces) 4 ounces fresh goat cheese (½ cup), room temperature 2 ounces cream cheese (¼ cup), room temperature Kosher salt and freshly ground pepper 2 ounces Kalamata olives, pitted and coarsely chopped (⅓ cup) 2 tablespoons Quick-Pickled Chiles (recipe follows) 1 tablespoon extra-virgin olive oil, plus more for drizzling Flaky sea salt, such as Maldon, for serving

1. Preheat oven to 375°. Unfold dough onto a lightly floured piece of parchment. Cut into a 10-by9-inch rectangle (if necessary, roll out slightly first). Trim edges.

Transfer dough on parchment to a baking sheet. Use the tip of a sharp knife to score a 1-inch border (do not cut all the way through).

Prick center all over with the tines of a fork. Freeze 15 minutes. Carefully brush border with beaten egg (reserve remaining beaten egg for filling). Bake until puffed and golden, about 25 minutes. Remove from oven and press center down to create a hollow.

2. Meanwhile, cut ¼ inch off of one end of a date. Remove pit. Cut date into ¼-inch rounds. Repeat with remaining dates.

3. Mix together goat and cream cheeses. Stir in remaining beaten egg, ½ teaspoon salt, and 1 teaspoon pepper. Stir in olives. Spread mixture evenly into hollow of tart shell. Toss dates and chiles with oil. Sprinkle over cheese mixture, pressing gently to adhere. Bake until set, about 10 minutes. Drizzle with oil and sprinkle with flaky salt before serving.

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

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The Workbook Quick-Pickled Chiles Some serranos are super-spicy (taste a seed to find out); you can remove some seeds for less heat. These are good on just about anything, but especially roasted vegetables with a bit of sweetness, such as squashes, carrots, parsnips, and beets.

5 serrano or jalapeño peppers, cut into ¼ -inch slices

¾ cup distilled white vinegar 1½ teaspoons kosher salt 1 teaspoon sugar

Combine all ingredients in a nonreactive bowl. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 month.

ACTIVE/TOTAL TIME: 5

MIN., PLUS

OVERNIGHT | MAKES: ½ CUP

Cranberry–Blood Orange Spritz ⅔ cup sugar 8 ounces fresh or frozen cranberries (2 cups)

1 blood orange, quartered and cut into ¼-inch slices, plus more slices for serving 8 ounces vodka, chilled

¼ cup fresh lime juice 16 ounces ginger beer, chilled Crushed ice and fresh mint leaves, for serving 1. Stir together sugar, cranberries, orange slices, and ½ cup water in a small saucepan. Cook over mediumhigh, stirring occasionally, until cranberries just start to burst, about 5 minutes. Remove from heat; let cool completely. Remove orange slices; discard. Refrigerate until cold, at least 1 hour and up to 1 week.

2. In a pitcher, combine syrup,

vodka, lime juice, and ginger beer.

Serve over crushed ice, with mint and fresh orange slices.

ACTIVE TIME: 15

MIN . | TOTAL TIME: 1 HR.

45 MIN. | SERVES: 8

6 cups Mixed-Grain Stuffing (recipe follows) Pomegranate Relish (recipe follows), for serving Toasted slivered almonds and coarsely chopped flat-leaf parsley leaves, for serving

Preheat oven to 425°. Brush a baking sheet with oil. Mix together 1½ teaspoons salt, ½ teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes. Turn cut-sides up and fill with stuffing, mounding slightly (you should use about ¾ cup in each squash half).

These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.

ACTIVE TIME: 15

MIN. | TOTAL TIME: 45 MIN.

SERVES: 8

Mixed-Grain Stuffing 1½ cups wheatberries or spelt (10 ounces)

⅓ cup extra-virgin olive oil 1 medium yellow onion, minced (1½ cups) 4 cloves garlic, minced (2 tablespoons) Kosher salt and freshly ground pepper 1¼ teaspoons ground cumin 1 teaspoon ground coriander 10 ounces cremini or white button mushrooms, coarsely chopped (3 cups) 7 ounces shiitake mushrooms, stemmed and coarsely chopped (3½ cups) 2 cups vegetable broth Pinch of saffron

Acorn Squash With Mixed-Grain Stuffing Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper

½ teaspoon ground cumin ½ teaspoon ground coriander 4 small acorn squashes (each 1 to 1¼ pounds), halved lengthwise and seeded

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¾ cup millet 1 cup golden raisins, coarsely chopped 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice ½ teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice 1 cup packed coarsely chopped flat-leaf parsley leaves

1. Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.

2. Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds.

Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes.

Add wheatberries; toss to coat.

3. Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add ½ cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR. 40 MIN., PLUS SOAKING | MAKES: 8 CUPS

Pomegranate Relish This takes the place of traditional cranberry sauce in our modern Thanksgiving. Packages of preseparated pomegranate arils (seeds) are available at Trader Joe’s and Whole Foods Markets.

1 to 2 pomegranates, arils removed (2 cups) 1 cup coarsely chopped cilantro or flat-leaf parsley, plus more for serving

½ cup extra-virgin olive oil, plus more for drizzling 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper

Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving.

ACTIVE/TOTAL TIME: 10 MAKES: 2 ½

CUPS

MIN.

Lemon-Pepper Green Beans A great foil for the richer dishes of the Thanksgiving table, they can be served warm or cold as a salad.

Kosher salt and freshly ground pepper 2 pounds green beans, trimmed Extra-virgin olive oil, for drizzling 1½ teaspoons finely grated lemon zest Minty Yogurt Sauce (recipe follows), for serving 1. Bring a large pot of salted water to a boil. Add beans and return to a boil, then cook until beans are crisp-tender and a consistent color throughout, 3 to 4 minutes.

Drain; run under cold water to stop cooking. Pat completely dry.

Beans can be made ahead to this point and refrigerated in an airtight container up to 2 days.

2. Drizzle beans with oil; toss to coat. Stir together 2 teaspoons salt, lemon zest, and ½ teaspoon pepper. Sprinkle over beans. Serve, with yogurt sauce.

ACTIVE TIME: 5

MIN. | TOTAL TIME: 10 MIN.

SERVES: 8

Minty Yogurt Sauce It complements all kinds of roasted and fresh vegetables. Use it as a dip, or thin it slightly with water to make a salad dressing.

2 cups whole-milk yogurt (not Greek)

⅓ cup extra-virgin olive oil ½ cup packed finely chopped fresh mint leaves

½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice Kosher salt and freshly ground pepper

Mix together all ingredients. Sauce can be refrigerated in an airtight container up to 1 day. If making ahead of time, keep mint separate, then chop and add just before serving.

ACTIVE/TOTAL TIME: 5 MAKES: 2 ½

MIN.

CUPS

Shredded Brussels-Sprout Salad With Hazelnut Crunch 1 pound Brussels sprouts, shredded (6 cups) 1 tablespoon fresh lemon juice

¼ cup extra-virgin olive oil

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The Workbook 1 cup Hazelnut Crunch (recipe follows) Kosher salt and freshly ground pepper

Toss together sprouts, juice, oil, and

¾ cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining ¼ cup crunch.

ACTIVE/TOTAL TIME: 20 SERVES: 6

MIN.

TO 8

Hazelnut Crunch We recommend serving this delicious topping with all your holiday sides.

For extra, double these amounts—it won’t go to waste. To julienne the lemon peel, remove it with a vegetable peeler, then cut it on the diagonal into very thin strips.

5 tablespoons extra-virgin olive oil

¼ cup packed fresh rosemary leaves 2 tablespoons julienned lemon zest, plus 2 tablespoons fresh juice (from 1 to 2 lemons) 1 cup hazelnuts (5 ounces), coarsely chopped 2 tablespoons sugar Kosher salt and freshly ground pepper 1. Heat oil in a medium skillet over

medium-high. Add rosemary and lemon zest and cook until fragrant, 30 seconds to 1 minute. Add hazelnuts and cook, stirring frequently, until nuts are golden brown and rosemary and lemon zest are crisp, 1 to 2 minutes more.

2. Add sugar and lemon juice and continue cooking, stirring, until liquid darkens and nuts begin to caramelize, just a few seconds.

Season with salt and pepper. Transfer to a bowl and let cool completely, about 30 minutes. Break apart into smaller pieces as desired. Crunch can be made ahead and stored in an airtight container at room temperature up to 2 days.

ACTIVE TIME: 10 MAKES: 1¼

MIN. | TOTAL TIME: 40 MIN.

CUPS

Sweet-Potatoand-Cauliflower Mash Kosher salt and freshly ground pepper 2½ pounds sweet potatoes (4 medium), peeled and cut into 2-inch pieces 1 head cauliflower (2 pounds), cored and cut into large florets

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⅔ cup whole milk 1 stick unsalted butter Pinch of freshly grated nutmeg

Pinch of cayenne pepper 1. Bring a large pot of salted water to a boil. Add sweet potatoes and return to a boil, then reduce heat and simmer 8 minutes. Add cauliflower; return to a boil, then reduce heat and simmer until potatoes and cauliflower are very tender, 10 to 12 minutes. Drain and return vegetables to pot. Place over medium heat and cook, stirring, until a film forms on bottom of pot, 1 to 2 minutes.

2. Combine milk, butter, nutmeg, and cayenne in a small pot. Bring just to a simmer. Add to cauliflowerpotato mixture and mash. Season with salt and pepper. Serve immediately, or keep warm in a heatproof bowl set over a pot of simmering water up to 1 hour. Mash can be rewarmed by adding about ¼ cup milk and stirring over low heat.

ACTIVE TIME: 15

MIN. | TOTAL TIME: 40 MIN.

SERVES: 8

Big Almond-OrangeGinger Cookie You can also make this in a 10-inch springform pan.

1½ pounds medium carrots, peeled (halved lengthwise, if large) 1½ pounds parsnips, peeled and halved (or quartered, if large; or left whole, if small)

¼ cup extra-virgin olive oil 6 sprigs fresh thyme, or 1 tablespoon fresh thyme leaves Kosher salt and freshly ground pepper Minty Yogurt Sauce or Pomegranate Relish (see recipes, page 138), for serving

Preheat oven to 425°. Toss carrots and parsnips with oil and thyme; season with salt and pepper. Spread mixture in a single layer on a rimmed baking sheet. Roast, turning once, until golden brown and tender, about 40 minutes. Serve warm or room temperature, with yogurt sauce or relish.

ACTIVE TIME: 15 SERVES: 8

MIN. | TOTAL TIME: 1 HR.

PAGE 112

1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan 1½ cups blanched almonds (7½ ounces) 1¾ cups unbleached allpurpose flour 1 teaspoon kosher salt

¼ teaspoon ground cardamom ¾ cup high-quality orange marmalade, such as Bonne Maman 2 tablespoons fresh lemon juice

Greg’s Deep-Dish Pumpkin Custard Pie As the pie bakes, the filling separates into a silky, creamy custard base with a featherlight souffléed pumpkin layer on top.

⅔ cup sugar ½ teaspoon grated orange zest

Unbleached all-purpose flour, for dusting

1 teaspoon grated peeled ginger (from a 1-inch piece)

1 disk Deep-Dish Pâte Brisée (recipe follows)

Clementines, dark chocolate, orange wedges, and persimmons, for serving

1 cup pure pumpkin purée (from a 15-ounce can)

Blood-orange sorbet, for serving

1 teaspoon kosher salt

1. Preheat oven to 350°. Butter bot-

Simple Roasted Carrots and Parsnips

A TASTE OF HOME

tom and sides of an 8-by-11-inch tart pan with a removable bottom.

Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes.

Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds.

In a separate bowl, stir together marmalade and lemon juice.

2. Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan.

Spread marmalade mixture over crust. Crumble remaining flourbutter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300° and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet.

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

ACTIVE TIME: 15 MIN. | TOTAL TIME: 2 HR. 45 MIN. | SERVES: 8 TO 10

1 cup sugar

1 teaspoon ground cinnamon

½ teaspoon freshly grated nutmeg, plus more for serving 1 teaspoon pure vanilla extract 3 large eggs, separated, plus 1 large egg white

¾ cup whole milk ¾ cup heavy cream Lightly sweetened whipped cream, for serving 1. Preheat oven to 375˚ with a rack in lower third. On a lightly floured work surface, roll out dough to a 13-inch round. Transfer to a 9-inch deep-dish pie dish. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. Fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of dish. Crimp with fingertips. Refrigerate until firm, 30 minutes.

2. Blind-bake crust: Line dough with parchment. Fill with dried beans or pie weights; bake until crust is firm and dry, about 30 minutes. Carefully remove parchment and beans. Bake until light golden, about 5 minutes more. Transfer to a wire rack; let cool completely.

3. In a large bowl, whisk together pumpkin, ½ cup sugar, salt, spices, and vanilla until smooth. In a separate bowl, whisk egg yolks with remaining ½ cup sugar until thick

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The Workbook and pale. Stir into pumpkin mixture just to combine; stir in milk and cream. With a handheld mixer or a stand mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Increase speed to medium-high and beat until stiff but not dry peaks form. Stir onethird of whites into pumpkin mixture. Gently fold in remaining egg whites until no streaks remain (do not overmix). Transfer to cooled crust and smooth top with a spatula.

4. Bake until puffed and golden

brown on top and set at edges, but still slightly wobbly in center, 45 to 55 minutes (if pie is browning too quickly, tent edges of crust with foil). Transfer to wire rack; let cool completely. Refrigerate until cold, at least 1 hour or, loosely covered, up to 1 day. Serve, with whipped cream and a light dusting of nutmeg.

ACTIVE TIME: 35

MIN. | TOTAL TIME: 6 HR. 40

MIN. | MAKES: ONE 9-INCH DEEP-DISH PIE

Deep-Dish Pâte Brisée The dough can be frozen for up to three months. Thaw it in the refrigerator the day before using.

1⅔ cups unbleached all-purpose flour 2 teaspoons sugar

¾ teaspoon kosher salt 1 stick plus 2 tablespoons cold unsalted butter, cut into small cubes 4 to 5 tablespoons ice-cold water

Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 4 tablespoons water evenly over mixture. Pulse until mixture holds together when pinched (dough should not be wet or sticky). If dough is too dry, add more water, 1 teaspoon at a time, and pulse.

Form dough into a disk and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 1 day.

ACTIVE TIME: 5

MIN. | TOTAL TIME: 1 HR.

5 MIN. | MAKES: ENOUGH FOR ONE 9-INCH DEEP-DISH PIE

Lauryn’s Meyer-Lemon and Hazelnut Tart You can swap out the meringue for lightly sweetened whipped cream. The tart shell can be baked up to two days ahead; store at room temperature.

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CRUST

1⅓ cups blanched hazelnuts, toasted

¼ cup confectioners’ sugar 2 tablespoons cornstarch

½ teaspoon kosher salt 1 large egg white (yolk reserved for filling) 2 tablespoons unsalted butter, room temperature FILLING

½ teaspoon powdered gelatin (from a 2-ounce envelope)

⅔ cup granulated sugar 1 tablespoon finely grated Meyer-lemon zest, plus ⅔ cup fresh juice (from 3 lemons) 8 large egg yolks (2 whites reserved for meringue)

¼ teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, cut into ½-inch pieces MERINGUE

2 large egg whites

½ cup granulated sugar

bubbles form around edge of pan, 5 minutes more. Remove from heat and whisk in gelatin mixture. Strain through a fine sieve into a heatproof bowl, then pour into cooled crust.

Refrigerate until filling has set, at least 2 hours.

4. Meringue: Whisk together egg

whites, granulated sugar, cream of tartar, and salt in the bowl of a stand mixer. Place over (but not in) a saucepan of simmering water.

Cook, whisking frequently, until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Transfer bowl to a stand mixer fitted with the whisk attachment; beat on high speed until stiff peaks form, about 5 minutes. Add vanilla and beat 1 minute more. Transfer meringue to a piping bag fitted with a large round tip (such as Ateco #808). Pipe large rounds around perimeter of tart. Brulée meringue with a kitchen torch, if desired. Serve.

ACTIVE TIME: 50

MIN. | TOTAL TIME: 3 HR.

50 MIN. | MAKES: ONE 9-INCH TART

Pinch of cream of tartar Pinch of kosher salt

½ teaspoon pure vanilla extract 1. Crust: Preheat oven to 375°. Pulse

hazelnuts in a food processor until finely ground. Add confectioners’ sugar, cornstarch, and salt; pulse to combine. Add egg white and butter and process until dough comes together. Transfer ⅔ cup dough to the bottom of a 9-inch fluted tart pan. With an offset spatula or the back of a spoon, spread and press in an even layer. Press remaining ⅓ cup dough firmly up sides of pan.

Freeze until firm, about 15 minutes.

2. Blind-bake crust: Remove from

freezer and prick all over with the tines of a fork. Bake until golden brown and dry, 20 to 25 minutes (if browning too quickly, tent edges with foil). Transfer to a wire rack; let cool completely.

3. Filling: Place 2 teaspoons cold water in a small bowl; sprinkle with gelatin. In a medium saucepan, whisk together granulated sugar, lemon zest and juice, yolks, and salt.

Add butter, place pan over medium heat, and cook, whisking, until butter is melted. Continue to cook until mixture is thick enough to coat the back of a spoon and small

TEST-KITCHEN TIP

WHEN BLIND-BAKING A PIECRUST, BEFORE LINING YOUR DOUGH AND FILLING IT WITH BEANS OR PIE WEIGHTS, CRUMPLE A PIECE OF PARCHMENT INTO A BALL AND OPEN IT UP AGAIN; THIS MAKES IT MORE PLIABLE AND HELPS IT ADHERE TO YOUR DOUGH. —Brought to you by Reynolds

Lindsay’s Pear and Sour-Cherry Pie Since fresh sour cherries are ephemeral summer finds, this recipe uses frozen ones, available online at stores such as Friske’s Farm Market (friske.com) and Northwest Wild Foods (nwwildfoods.com). You can also substitute Wyman’s Fresh Frozen Dark Sweet With Red Tart Cherries, or frozen sweet cherries; just add three tablespoons of lemon juice to the filling. The filling can be made ahead and stored in the refrigerator for up to one day.

Unbleached all-purpose flour, for dusting Test Kitchen’s Favorite Pâte Brisée (recipe follows) 1¼ pounds frozen sour cherries (4 cups)

¾ cup packed light-brown sugar 3 tablespoons cornstarch 1½ pounds ripe but firm pears, such as Bartlett (3 to 4) 1 teaspoon pure vanilla extract

½ teaspoon ground ginger ¼ teaspoon ground cinnamon 1 teaspoon kosher salt 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg 1. Preheat oven to 375° with racks

in center and bottom third. On a lightly floured surface, roll out one disk of dough to a scant ⅛ inch thick (about 13 inches in diameter).

Fit into a 9-inch pie dish. Roll remaining disk of dough on a lightly floured sheet of parchment to a scant ⅛ inch thick. Starting on right side, 2 inches from edge with a ruler held vertically, cut 2-inch slits with a paring knife into dough, spaced about 1 inch apart.

Move ruler ½ inch to the left and continue making 2-inch slits, starting parallel to center of first set, so spaces alternate. Continue working across rest of dough, leaving a 2-inch border all around, then transfer parchment with dough to a baking sheet. Gently stretch dough horizontally to reveal grate pattern (if dough is too soft or breaking, refrigerate until pliable, about 10 minutes). Refrigerate pie dish and baking sheet with dough while making filling.

2. Place cherries in a medium saucepan over medium heat; cover and cook, stirring occasionally, until cherries release their juices and come to a simmer, about 15 minutes.

3. In a bowl, whisk together sugar and cornstarch. Pour mixture into pan with cherries; stir to combine.

Bring to a simmer and cook, uncovered, stirring frequently, until juices thicken, 2 minutes more.

Remove from heat.

4. Peel, quarter, and core pears.

Cut crosswise into ¼-inch slices.

Add to cherry mixture along with vanilla, spices, and salt; stir to combine. Let cool completely.

Filling can be stored in an airtight container in refrigerator up to 1 day.

5. Transfer filling to crust; dot with butter. Cover with lattice piece of dough. Pinch dough where top and bottom crusts meet. Trim excess to a

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Say hello to your new holiday baking go-to. The gridlines make it easy to cut your sheet to fit any pan size and space out your cookies just right.

The Workbook 1-inch overhang; roll dough under to seal and crimp as desired (to create a rope effect, slash rolled edge with a paring knife on a diagonal). Freeze 30 minutes.

6. Whisk egg with 1 teaspoon water,

then brush over top of pie. Place a parchment-lined baking sheet on bottom rack of oven. Bake pie on center rack until golden brown and bubbling in center (if browning too quickly, tent with foil), about 1 hour, 30 minutes.

Transfer to a wire rack and let cool completely, about 3 hours. Serve room-temperature.

ACTIVE TIME: 1

Gingerbread Butterscotch Trifle GINGERBREAD 6 tbsp. butter 1 egg ¼ c. Sugar In The Raw® ¼ c. Stevia In The Raw® ¾ c. molasses 2 c. all-purpose flour

HR. 5 MIN. | TOTAL TIME:

7 HR. 45 MIN. | MAKES: ONE 9-INCH PIE

Test Kitchen’s Favorite Pâte Brisée 2 ½ cups unbleached all-purpose flour

1 tsp. baking soda 1 tsp. ground ginger 1 tsp. ground cinnamon ½ tsp. sea salt ½ c. boiling water

1½ teaspoons kosher salt 1 tablespoon sugar 2 sticks cold unsalted butter, cut into small pieces 7 to 8 tablespoons ice-cold water

BUTTERSCOTCH SAUCE ½ c. heavy cream ¼ c. butter ¾ tsp. sea salt ¼ c. brown sugar ¼ c. Stevia In The Raw® 2 tsp. vanilla extract

1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

WHIPPED CREAM 1 c. heavy cream 1 tbsp. Sugar In The Raw® 1½ tsp. Stevia In The Raw®

Preheat oven to 350. Lightly grease a 9” square baking pan. Beat butter w/ sugar and stevia until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon and salt on low speed. Then mix in water on low speed.

Pour into prepared pan and bake 35-40 min.

Cool completely and cut into 1” cubes.

2. Shape dough into two disks; wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months. Thaw overnight in refrigerator before using.

ACTIVE TIME: 10

For butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, stevia, cream and salt. Whisk until combined.

Bring to a gentle boil and cook for 5 minutes.

Stir in vanilla and cool to room temperature.

In a large bowl, beat cream, sugar and stevia on high speed until stiff peaks form - about 1 min.

Keep whipped cream cold until ready to assemble trifle. To assemble, divvy half the gingerbread cubes into 10 individual serving dishes.

Layer the butterscotch sauce and whipped cream then top with remaining gingerbread cubes, butterscotch and whipped cream.

MIN. | TOTAL TIME: 1 HR.

10 MIN. | MAKES: ENOUGH FOR ONE 9-INCH DOUBLE-CRUST PIE

5 small McIntosh apples (2 pounds) 2 tablespoons unsalted butter, room temperature, cut into small pieces, plus 2 tablespoons, melted

½ teaspoon baking powder 1 large egg, separated, plus 1 large egg white

⅓ cup whole milk, room temperature Vanilla ice cream, for serving 1. Preheat oven to 375°. On a lightly

floured work surface, roll out dough

⅛ inch thick. Cut out a 13-inch round.

Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.

2. Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.

3. Meanwhile, stir together ½ cup sugar, ½ cup cranberries, cinnamon, nutmeg, and ¼ teaspoon salt. Peel apples; scoop

out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops.

Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more.

Toss remaining ¼ cup cranberries with juices in bottom of dish.

4. Meanwhile, whisk together flour,

Sarah’s Bird’s-Nest Pudding Pie The piecrust and the apples should be baked at the same time, side by side or on two separate racks. The entire pie can be made a day ahead and reheated in a 375° oven for 10 to 15 minutes.

½ cup unbleached all-purpose flour, plus more for dusting 1 disk Deep-Dish Pâte Brisée (see recipe, page 142) 1 cup packed light-brown sugar

©2017 Cumberland Packing Corp.

All Rights Reserved.

¾ cup fresh or thawed frozen cranberries

½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg ½ teaspoon kosher salt

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N OV E M B E R 2 0 1 7

baking powder, and remaining ¼ teaspoon salt. In a separate bowl, whisk egg yolk with remaining ½ cup sugar until combined. Whisk in flour mixture, then melted butter and milk.

Beat egg whites until stiff peaks form, then gently fold into batter.

5. Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.

ACTIVE TIME: 45

MIN. | TOTAL TIME: 3 HR. 30

MIN. | SERVES: 8

©2017 Cumberland Packing Corp.

All Rights Reserved.

Swapping out half the sugar in your recipes is a piece of cake!

NO CONVERSION

= 1 Cup Sugar

1 Cup Stevia In The Raw®

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw. ® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw® has the same sweetness as one cup of sugar and pairs really well with bold flavors like chocolate, peanut butter and of course, gingerbread. Find sweet recipes and more at InTheRaw.com

The Workbook Shira’s Chocolate-Caramel Pecan Tart CRUST

1¼ cups unbleached all-purpose flour, plus more for dusting 2 tablespoons unsweetened cocoa powder

½ teaspoon kosher salt 1 stick unsalted butter, softened

⅓ cup confectioners’ sugar 1 large egg yolk

and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days.

Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.

ACTIVE TIME: 30 MIN. | TOTAL TIME: 4 HR. 40 MIN. | MAKES: ONE 9-INCH TART

FILLING

1 cup granulated sugar 2 tablespoons light corn syrup

¼ cup heavy cream 4 tablespoons unsalted butter 1 teaspoon pure vanilla extract

¼ teaspoon kosher salt 2 ounces bittersweet chocolate, chopped 1½ cup toasted pecans, chopped Flaky sea salt, such as Maldon, for serving (optional)

1. Crust: Whisk together flour,

cocoa powder, and salt until combined. Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 2 minutes.

Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic.

Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.

2. On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.

3. Blind-bake crust: Preheat oven to 375°. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes.

Let cool completely.

4. Filling: Combine granulated sugar,

corn syrup, and ¼ cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes.

Remove from heat. Carefully add heavy cream (caramel will steam

146

N OV E M B E R 2 0 1 7

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at martha stewart.com/25kfall online. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/17 and ends at 11:59 p.m. CT on 1/4/18. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

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Collecting

In the Spirit Dating to the early 20th century, colorful vintage decanters were originally used to bring up alcohol from cellar barrels—or to disguise inexpensive varieties. Their shape and size speak to what they may have contained and where they’re from. Sherry or claret would have been poured into the small ones, while large ones generally held wine. Simple designs, such as the tall purple decanter (bottom right) made by Blenko Glass, in Milton, West Virginia, are typical of American manufacturers; Italian versions, like the green vessel with the finial stopper (top left), tend to be more ornate. Look for bottles with their original tops, and pop them off to elevate a dinner, whether or not alcohol is on the menu: These eye-catchers make equally stylish containers for chilled water or a handful of long-stemmed flowers.

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

148

N OV E M B E R 2 0 1 7

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