Martha - May 2016

MARTHA STEWART

GET READY FOR SUMMER Refresh your bed Revamp dinner Reboot your beauty routine

SWEET IDEAS Stunning cupcakes, surprisingly simple—just get creative with classic candy.

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STYLISH WAYS TO PAINT FLOORS gifts Mom will love

FUN DRINKS & TACOS WITH A TWIST

May 2016 $4.99 USA (CAN $5.99) marthastewart.com

Shop a garden nursery like a pro

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2 M AY 2 016

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

S U N D AY

1 MAY DAY

Make May Day baskets with the grandkids

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

2

3

4

5

6

7

Wash all vases in flower room

Have airconditioning system serviced

Feed plants in greenhouse with water-soluble fertilizer

CINCO DE MAYO

Switch beds to summer linens

Kentucky Derby party and fundraiser at Vivien Malloy’s Edition Farm, in Hyde Park, New York (editionfarm.com)

Stock up on flower-arranging supplies

Weight training

Yoga

8

9

10

MOTHER’S DAY

Fly to Pasadena, California

Explore Pasadena

Breakfast with Alexis, Jude, and Truman in Bedford

Wash and store heavy comforters

Cardio and core

Weight training

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13

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Speak at Distinguished Speaker Series of Southern California in Pasadena (speakersla.com)

Back home, open all windows to air out house

Friend Memrie Lewis’s birthday

Trade Secrets charity garden event in Sharon, Connecticut (tradesecrets ct.com)

Send area rugs for cleaning

Cardio and core

Weight training

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Horseback ride

Give the dogs a bath

Give tour of Bedford to the Garden Club of Orange & Dutchess Counties

Speak with chef Eric Ripert at the 92nd Street Y, in New York City (92y.org)

Stock up on white and rosé wines for outdoor entertaining

Collect eggs from chicken coop

Go for a hike

Clean and oil saddles

Harvest rhubarb

“I grow several varieties of rhubarb, including juicy ‘Valentine’ and ‘MacDonald.’

Besides using the stalks in pies and tarts, I make them into a versatile simple syrup that’s delicious in Prosecco or over ice cream,” says Martha.

RHUBARB SIMPLE SYRUP Active Time: 15 min.

Total Time: 30 min.

Makes: 2¼ cups 1 cup sugar

Weight training

Yoga

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Prepare rhubarb simple syrup (see recipe, right); make fizz cocktails

Fortune’s Most Powerful Women event in New York City (fortune conferences .com)

Take an earlymorning walk around the farm

Weight training

Yoga

30

31

MEMORIAL DAY

Plant beans, pumpkins, and gourds

½ vanilla bean, pod split and

Cardio and core

Weight training

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26

27

28

Polish copper pots with lemon juice and coarse salt

Speak at C2 (Commerce and Creativity) conference in Montréal (c2 montreal.com)

Plant new radishes and harvest mature ones

Enjoy a picnic lunch

seeds scraped

29 Clean grilling supplies

Barbecue with family and friends at Skylands

Weight training

Weed vegetable garden

Yoga

Weight training

Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved.

Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week.

Remove pod before serving.

K EIT H L EI G H TO N/A L A M Y STO C K PH OTO

Host dinner party for friends

6 ounces rhubarb, finely chopped (about 1¼ cups)

It’s where shoes of every description congregate by the front door. Where a bunk bed doubles as a jungle gym. And where preschoolers turn into third graders, seemingly overnight. It’s home.

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6 M AY 2 016

Out & About Where to go, what to see, and how to upgrade your May.

INSTAGRAM FAVORITE

phillymagic gardens.org Anna Scripps Whitcomb Conservatory Botanical treasures await at this garden on Belle Isle Park, a 985-acre island in the Detroit River, just a 15-minute drive from downtown Detroit. Explore the greenhouse, which bursts with orchids, lilies, and fruit-bearing trees.

ON THE ROAD: NEW ORLEANS

Music lovers have long flocked to this vibrant city, but it’s also a foodie’s paradise—especially during the New Orleans Wine & Food Experience (May 26 to 29). Start your tour at one of the more than 24 restaurants offering dinners with wine pairings, then celebrate at the Royal Street Experience, a fair combining two of the city’s specialties (you guessed it: food and music).

New Orleans Wine & Food Experience nowfe.com

Dine on fresh fare with local flavor at Meaux Bar. The Louisiana gulf fish amandine at this French Quarter bistro is a favorite of associate food editor Laura Rege’s.

meauxbar.com

Treat yourself to powderedsugar-covered beignets at the classic Café Du Monde.

They’re on every must-eat list, but the chicory cofee is what keeps us coming back.

cafedumonde.com

Pop into the Arthur Roger Gallery, an art space that’s been part of the city’s scene since 1978 and represents such artists as Dale Chihuly.

belleisle conservancy.com Lake Shrine Sanctuary This Los Angeles park has a star-studded past (it was once a site for filming silent movies) but is now home to the only natural springfed lake in the city. Relax in the tranquil waterside gardens, or join one of the guided meditations.

lakeshrine.org

arthurroger gallery.com

ON OUR BOOKSHELF

Beachcombers and collectors rejoice! The Natural Eclectic (Figure 1, 2016), by artist, photographer, and stylist Heather Ross, is your new go-to guide for incorporating seaside and flea-market finds in your home. Learn how to build elegant vignettes and surround yourself with natural elements, from seashells to bird’s nests. And in photographer and writer Leela Cyd’s cookbook Food With Friends (Clarkson Potter, 2016), she offers easy recipes for brunches, teatimes, and picnics. Dishes like blooming flower salad prove that shared meals can be simple, pretty, and whimsical all at once.

S U N DAY S U PPERS (D I S H); G R A N T FAI N T/G E T T Y I M AG ES (N E W O R L E A N S); B RYA N GA R D N ER (B O O KS)

@marthastewart

Hiding in cities across the country are underthe-radar gardens full of wonders to discover.

Here, some favorites.

Philadelphia’s Magic Gardens You’ll find a mazelike mosaic playground by artist Isaiah Zagar nestled between two brick buildings. Look for pottery, glass bottles, and even bicycle wheels embedded right in the walls, stairs, and floors.

@sundaysuppers

“Simple is stunning” is the rule of thumb behind Karen Mordechai’s business. The founder of Sunday Suppers—a bustling Brooklyn kitchen and event space—gives her followers a taste of the delectably understated dishes she puts on the communal table. Feast your eyes, for instance, on this creative take on a caprese, with avocado and cured ham. Getting hungry? Shop her new line of provisions, too, like wildflower honey and black-lava sea salt, and cook up the same magic at home (ila-shop.co).

CHECK THESE OUT

8 E D I T O R’ S L E T T E R

I’VE ALWAYS LOVED MAY, for the same reason I get most excited the day before a vacation. It’s a time that brims with all the hope and energy of what is to be, and then sun-drenched summer sets in right afterward for its three glorious months. But the older I get, the more I adore May for itself. My favorite flowers, peonies and lilies of the valley, come into bloom; the air feels crisp and clean; and seemingly everything— and everyone—springs a little more to life, eating lunch outside, lacing up running shoes, and cracking open every window. To help make the most of the month, and all the energy it brings, this issue is packed with ideas for you and your home—whether it’s picking new plants, enlivening your rooms, or creating delicious meals with seasonal ingredients. It’s also filled with special ways to celebrate Mother’s Day. For me, the best gift will be just seeing my little son peel off his winter coat and romp and buck freely around the playground, enjoying every bit of May simply for itself.

Elizabeth Graves Editor in Chief

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L I V ING IN M Y L IF E

This spicy coconutsalmon curry looks like springtime in a bowl and tastes like heaven.

Here, a handful of ideas from this issue that I look forward to using this month.

79 We head to the farmers’ market each week for local goods.

I’m always thrilled when the peonies arrive.

67 Come Cinco de Mayo, I’ll be mixing up these mango margaritas and inviting friends over for tacos.

58 I can’t say exactly what I’m giving my mom this Mother’s Day (she’s a subscriber!), but these Mary MacGill freshwater-pearl bracelets are strong contenders.

I might have to get one for myself, too.

80 I love the look of painted floors, and this splatterpaint idea would be so cute in baby James’s room.

LI Z BA N FI EL D (P O RT R AIT ); LI N DA XIAO (D R I N KS); O FFS E T (FLOW ER ); M A RC U S N I L S S O N (S O U P); M I K E K R AU T T ER (B R AC EL E TS); B RYA N GA R D N ER (PAI N T ED FLO O R )

Come What May

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L AU R I E FR A N K EL

M AY 2 016

80

94

102

108

HIGHER GROUNDS

WILD ABOUT SALMON

HOW TO WRITE A LETTER

Why let your home’s walls have all the fun? Make over the floors with an eyecatching coat of paint.

Fresh or frozen, canned or smoked, versatile wild salmon is the star of eight springtime dishes.

Learn how to personalize cards and gifts with flair—no calligraphy class required.

WHAT GROWS TOGETHER… GOES TOGETHER!

88 ALL IN A ROW

Los Angeles floral designer Clover Chadwick is making a name for herself with vibrant arrangements inspired by fields of wildflowers.

Five recipes that showcase the vernal powers of asparagus and artichokes.

Chadwick ingeniously enlists a lazy Susan so she can easily arrange from any angle. She starts with the tallest flowers and works her way to the bottom, filling the base with a variety of colors and textures.

12 M AY 2 016

17

36

FROM MARTHA

Climbing Hydrangeas

A Vine So Fine: Martha shares tips on growing these hardy yet lovely plants.

Tastemaker

Dream Weaver: A Los Angeles textile designer’s go-to places and objects. 36 Home

Digital Decorating: The best apps for revamping any space. 38 Garden

The Secrets to Shopping a Nursery: Tips and tricks for picking plants that will thrive. 42 American Made

True Colors: Two brothers add old-world finishes to ecofriendly paint. 46

23

Beauty

Hit Refresh: Reboot your beauty routine for the summer. 52

GOOD THINGS

To Mom, With Love: Must-have gifts for her big day. 58 Health

Step Right Up: Give your feet a little TLC. 62

46

In Our Pantry

Prepared Horseradish: New ways to work with this tasty condiment, adding zest to dishes from breakfast to a late-night snack. 74 Sweets

The Slice Is Right: Our twist on the classic skillet cookie— with double the chocolate. 76

On the Cover Mini cupcakes come into bloom with artfully arranged candy on top.

Photograph by Aaron Dyer.

IN EVERY ISSUE

Martha’s Month 2 Out & About 6 Editor’s Letter 8 Recipe Index 124

72

28

31 GOOD LIVING

The Well-Kept Home

Easy Breezy: Five ways to ready your bedroom for the warmer months. 31

67

115 HOW-TO HANDBOOK

FOOD & GATHERINGS

Ask Martha

Easy Entertaining

How to cook crisp waffles and clean a long-necked vase, plus our top glues for every project. 115

Say ¡Salud! A fast and fun Cinco de Mayo spread. 67 What’s for Dinner?

In the Hot Seat: Four quick and delicious meals from under the broiler. 72

Pets

Home, Sweet-Smelling Home: Keeping your space clean and free of pet odors. 118

Collecting 132

J O S É PI CAYO (H Y D R A N G E AS); A A RO N DY ER (D R I N K ); B RYA N GA R D N ER (O R A N G ES, D I N N ER ); B . S I R E (PAI N TS)

Editors’ Picks

Blooming cupcakes, easy churros, sweet thumbprint cards, pineapple ombré mocktails, and more.

Sensuous feel, saturated color.

Drench your lips in vivid matte.

NEW

™

Subtle doesn’t cut it, vivid matters to me.

Maybelline.com/vividmatte Gigi is wearing New Color Sensational® Vivid Matte Liquid™ in Rebel Red. ©2016 Maybelline LLC.

®

Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

SVP, GROUP PUBLISHER Christine Guilfoyle

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait

VP, Publisher—Martha Stewart Daren Mazzucca Group Associate Publisher Marketing Jodi Marchisotta

EDITORIAL & DIGITAL

ART

ADVERTISING SALES

Executive Editor Joanne Chen Copy Chief/Articles Editor Myles McDonnell Garden & Features Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editor Brooke Porter Katz Research Director Ann Sackrider Copy Editor Frances Vigna Associate Editor Katie Holdefehr

Senior Art Director Nia Lawrence Associate Art Director Laura Lutz Art Department Assistant Jocelyn Teres

New York

Deputy Digital Editor Angela Law Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill

Photo Rights & Archive Director Alison Vanek Devine Senior Photographer Bryan Gardner Photographer Mike Krautter

FOOD & ENTERTAINING Editorial Director Sarah Carey Editor Shira Bocar Senior Editor Greg Lofts Associate Editors Laura Rege | Lauryn Tyrell Recipe Tester Lindsay Strand

STYLE Director Tanya Graff Senior Editor Naomi deMañana Associate Editors Colleen Banks | Katie Covington

PHOTO

Sales Director Consumer Goods Lizzie Meier Utt Sales Director Home Michelle O’Connor Sales Director Susan Schwartzman Account Manager Taylor Theiss Ad Sales Coordinators Casey Brundage | Jennifer Fass

Midwest Integrated Sales Directors Brad Moore | Shannon Sutton Sales Assistant Marlo Marion

West Coast Sales Directors Bianca Haley (Los Angeles) Kelly McCoy (San Francisco)

PRODUCTION

Direct Media

Senior Image Quality Director Denise Clappi Design Production Managers Judy Glasser | Duane Stapp Director, Application Support Jill Joyner

Senior Business Development Manager Lisa Ayala

CONTRIBUTORS Kate Berry, Thomas Joseph, Ryan McCallister, Hannah Milman, Alexis Stewart

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chief Executive Officer Yehuda Shmidman Chief Financial Officer Gary Klein EVP, Strategic Development & Operations Chad Wagenheim SEVP, Merchandising Patsy Pollack EVP, Executive Design Director Kevin Sharkey SVP, Strategic Development Noah Gelbart Books Editorial Director Ellen Morrissey International Brand Development Ruth Feldman

DIGITAL ADVERTISING SALES Senior Account Managers Alexandra Giordano | Molly Goebel

INTEGRATED MARKETING Executive Director Marketing Vanessa Goldberg-Drossman Brand Director Martha Stewart Living Emily Payton Associate Director Marketing Lindsey Cox Senior Sales Development Manager Olivia Spadafore Associate Sales Development Manager Ashley Wells-Wood Marketing Assistant Remy Albert Creative Director Lisa Kim

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Schaeffer Newsstand Jennifer Hamilton Business Director Ron Clingman Advertising Business Manager Michael Mosso

MEREDITH NATIONAL MEDIA GROUP President Tom Harty Executive Vice Presidents President Parents Network Carey Witmer President Women’s Lifestyle Thomas Witschi President Meredith Digital Jon Werther Chief Marketing Officer Nancy Weber Chief Revenue Officer Michael Brownstein General Manager Doug Olson

Senior Vice Presidents Chief Digital Officer Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland

Vice Presidents Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Brand Licensing Elise Contarsy Communications Patrick Taylor Human Resources Dina Nathanson Strategic Sourcing Newsstand Production Chuck Howell Chief Strategy Officer Kim Martin Creative Content Leader Dana Points

Chairman and Chief Executive Officer Stephen M. Lacy President Meredith Local Media Group Paul Karpowicz Vice Chairman Mell Meredith Frazier In Memoriam E. T. Meredith III (1933–2003)

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 601 West 26th Street, New York, NY 10001; or email: living@marthastewart.com. Visit our website for more information: www.marthastewart.com. © 2016 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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17

FROM MART HA Teach and Inspire

At the property entrance, there is a large garden shaded by towering spruces, old maples, and several 20-foottall “stumps” of hurricane-damaged spruces. Each trunk is covered in a dense green vine known as climbing hydrangea (Hydrangea anomala subsp. petiolaris).

A Vine So Fine Strong, sturdy, and ever so lovely, climbing hydrangeas wind their way up the trees and walls at Martha’s home.

Here, she shares how to grow these vigorous and easy-to-care-for plants.

HAI R AN D MAK EU P BY DAI SY SC HWART ZB ERG

PHOTOGRAPHS BY JOSÉ PICAYO

18

Climbing Hydrangeas F ROM MART HA

Climbing the Walls Often growing 40 to 60 feet high, climbing hydrangeas cling well to walls, trellises, and even chimneys— I have inserted screw eyes and steel-wire trellising to help guide the vines up mine.

Strong vertical growers with long lateral branches, they bloom prolifically over four to eight weeks, with five-inch white or pink lace-cap-like flowers.

IRST IT SLEEPS, then it creeps, then it leaps.” This old gardeners’ saying fits the climbing hydrangea perfectly. And gardeners take heed, because this excellent vine, which can add tremendous beauty and lushness to your property, can become an addictive feature in the landscape. It should be used carefully—not overly lavishly—because once established (which takes two to three years), a single vine covers a very large area!

I first saw climbing hydrangeas at Frank Cabot’s wonderful Stonecrop, in Cold Spring, New York, now a public garden. Verdant, massive vines climbed up many of the giant trees, which looked like a new species because their trunks were completely covered with green leaves and white flowers. I asked Frank about them, and the propriety of growing such large species on and up trees. He told me they were appropriate, and did not hurt the growth nor the health of large trees as long as the vines didn’t weigh down the higher, smaller branches.

I planted my first climbing hydrangeas on my farm to cover the trunks of the large sugar maples and spruce trees growing near the houses. In several years the trunks were totally concealed, and they now look like what I envision the woodland did in William Henry

Hudson’s novel Green Mansions. Five years ago, after a hurricane cleared off the tops of six enormous spruces by the entrance to my property, it occurred to me during cleanup that these “stumps” would be ideal climbing stakes. We planted one vine at the base of each. Today, due to the lush growth of the vines, the stumps are six to seven feet wide and 20 feet high. All year long they just look like huge shrubs.

The vines are most beautiful in bloom during the early summer.

By autumn, the leaves turn a vibrant yellow, another lovely landscape enhancement. They also have great winter color once the foliage has fallen. The exfoliating bark is a rich brownish-red hue, and oftentimes the flowers dry on the vines, adding an ethereal beauty.

Climbing hydrangeas love rich soil and do well in full sun, partial shade, and even deep shade. Because they are hardy growers with strong aerial rootlets that cling to all surfaces, you can plant them on sturdy structures, like stone or brick walls, chimneys, and houses; avoid wooden shingles and clapboard, which can be damaged by these rootlets or “holdfasts.” Be prepared to prune the vines annually to keep them off windows and frames, and even from spreading like a ground cover in the garden. Their enthusiasm to grow knows no bounds.

20

Climbing Hydrangeas F ROM MART HA

GROW THEM AT HOME Native to Asia, climbing hydrangeas (Hydrangea anomala subsp. petiolaris) thrive in shady and in sunny conditions, and are hardy to Zones 4 to 8. They flower in late spring and early summer, and show off their exfoliating reddish bark in winter. I love how they grow up tall mature trees, and have planted dozens throughout the farm. Here’s how to plant them.

Step 1 Dig a hole approximately two feet away from the base of the tree.

Loosen the earth six inches deeper than the height of the pot. Mix in a scoop of organic time-release fertilizer with the loosened soil.

Step 2 Remove the plant from its container, and score the roots with a sharp tool, like a hori hori or transplanting knife, to help the roots spread out in the ground.

Step 3 Position the plant at a 45-to-60degree angle, so the tops of the foliage are touching the trunk and the roots are pointing away.

Fill in with a blend of compost and the soil that was dug from the hole. Tamp down lightly.

Step 4 Give the plant a good, long soak with the hose for several minutes.

Climbing hydrangeas are initially slow to take off, but once established (in about a couple of years), they will grow quickly and vigorously.

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new

23

GOOD T H INGS Sour cherries

Fresh Ideas to Elevate the Everyday

Gummy peaches

Mini marshmallows

Gumdrops

Sourcandy strip

Gummy grapefruits

Gummy grapefruit slices

PRO P ST Y L I N G BY AN G HAR AD BAI L E Y

Gummy rings

MAKE & TAKE

BRING MAY FLOWERS If you think you need to be a pastry chef to create these little beauties, think again. Simply top frosted cupcakes with a small garden’s worth of cut-up candies in an artful arrangement. Serve your blooms at parties, bake sales, brunches—even on Mother’s Day. Everyone will love eating them petal by petal before biting into the cake underneath. (For the how-tos, see page 120.)

PHOTOGRAPHS BY AARON DYER

24

May GOOD T H I NG S

RECIPE REMIX

Churro Champs

Upgrade 2 cups of chocolate sauce with ½ teaspoon each of ancho chile powder, vanilla extract, and cinnamon.

BETTER, FASTER

Brisk Brew Here’s a quicker way to whip up a robust batch of iced tea: To make 2½ cups, place 3 to 4 tablespoons loose-leaf tea (we used green) in the strainer of a teapot.

Pour in 2 cups boiling water and let steep 3 minutes. Then add 2 cups ice. The cubes will begin to melt—and the drink will reach the perfect strength in a few minutes. Serve in glasses filled with more ice.

Forgo the traditional frying— and mixing up the batter— for this Latin American treat.

Instead, bake store-bought puff pastry for churros that are easier to make but full of the same spicy sweetness: ¡Muy delicioso!

Preheat oven to 425°. On a lightly floured surface, roll out 14 ounces all-butter puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into ½ -by-6inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes.

Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes.

Combine ½ cup sugar and 2 teaspoons ground cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.

Use a ceramic or tempered-glass pot for this quick steeping technique.

DIY STYLE

TIP For crisp, clear lines, always press your stamp against the bleachsoaked sponge brush before hitting the fabric. Also remember to wash the rubber well with stamp cleaner once you’re done.

Put Your Stamp on It Frill-free napkins turn into a customized hostess gift when stamped with—surprise!—bleach.

Just dampen a sponge brush with it (don’t dilute), and use it as “ink” for any rubber stamp.

Let excess drip off, then apply quickly and evenly to tightly woven cotton napkins. The images will appear as the bleach sets. Machine-wash, dry, and iron the napkins, then bundle them with twine and a tag.

Fete cotton napkins, in Aqua and Coral, $4 each, crateandbarrel.com.

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May GOOD T H I NG S

GREEN THINGS PERSONALIZE IT

Bug Off

Sweet Sentiments No more searching for the right card— now a truly one-of-a-kind option is at your fingertips. Press your thumbs into an ink pad to make the momma animals, and dip your (or your little one’s) pinkies for the babies; let dry. Draw the details with a fine-tipped marker, and post as thank-yous, invites, and more.

Make your home an insectfree zone with all-natural pest repellents that don’t rely on harmful chemicals—or create unpleasant fumes.

NEST DECOY You may be able to ward off wasps by fashioning a fake hive out of an inflated brown paper bag. Embellish it with marker lines, and hang it upside down in your yard; the territorial stingers might think another colony has already claimed the spot.

Cut card stock to the same height and twice the length of your envelope; fold in half.

To get rid of ants, dampen a cotton swab with a few drops of orange essential oil, then wipe it on baseboards and entryways. This will deter whole armies from entering, since the compound dlimonene in the oil is toxic to them.

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

ORANGE-OIL OFFENSE

You know you love it.

28

May GOOD T H I NG S SIP & REPEAT

Toast the Sunrise A basic brunch turns into a tropical party when you serve this mouthwatering ombré mocktail. In a blender, purée a peeled, cored, and chopped pineapple with a pinch of coarse salt. Fill a pint glass with ice. Pour in ½ cup guava or passion-fruit juice and 1 tablespoon fresh lime juice. Add 2 teaspoons grenadine syrup; let settle (don’t stir). Gently spoon ½ cup purée on top.

CLUTTER CONTROL

Save the pineapple leaves to tuck in as a garnish.

Off the Rack Keep your necklaces, bracelets, and earrings in fine order (instead of a fine mess) by repurposing a good old spool rack, typically used for sewing thread.

Mount the rack to a wall, or set one with legs on a vanity.

Mini Mega Rack II (similar to shown), by June Tailor, $21, amazon.com. Thin beaded glass-and-gold necklaces (similar to shown), by Debbie Fisher, $175 each, abchome.com.

TASTY SPIN

Quite a Spread Give any bread the savory taste of an everything bagel with this garlicky, seed-sprinkled spread. To make it, combine 1 tablespoon each toasted sesame seeds, poppy seeds, and dried minced onion with ¾ teaspoon dried garlic flakes. Stir half the mixture into 8 ounces room-temperature cream cheese. Smear on a plain toasted bagel, topped with extra seeds, or serve as a spread to amp up crackers.

2016 Genova®

Let the children eat peanut butter.

Premium tuna. Salt. Just enough olive oil.

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31

GOOD L IVING Home, Style, Beauty, Health

EASY BREEZY There’s nothing more glorious than slipping between smooth, crisp sheets after a hot summer day.

So now’s the time to take stock of your mattress, lighten your linens, and rethink your bed’s layers.

Turn the page to learn how to spruce up your sanctuary—and enhance your sleep.

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY EILENE ZIMMERMAN

From back: Herringbone sham, in Pale Sage, $38, garnethill.com. Simple linen pillows, in Citron, $108 each, hawkinsnewyork.com. Wild Blossoms percale pillowcase, by Martha Stewart Collection, 300 thread count, in Floral Bloom, $50 for 2, macys.com. Dream sham, $168, and quilt, $48, in Cottage Blue, garnethill.com.

Cotton blanket, in Sea Spray, from $298, coyuchi.com.

32

The Well-Kept Home GOOD L I V I NG

SUMMER UP YOUR BED Before the first warm-weather night takes you by surprise, consider these five smart—and stylish—ways to ready your bedroom.

Assess Your Mattress

Linen is naturally antibacterial and wicks away moisture.

Most last about seven years, but if you don’t feel rested when you wake up on many a morning, it could be time for a new one.

Look for a mattress that supports each body part equally and is made of material that will help you sleep most comfortably.

100 percent– cotton fabrics are lightest; those labeled “long-staple” feel smoothest.

From top: Porter quilt, 36" by 52", from $600, megcallahan.com. Herringbone throw, in Mist, $295, serenaandlily.com. Cotton blanket, in Sea Spray, from $298, coyuchi.com. Azeline summer coverlet, in Grey, from $175, miaandfinn.com.

Rustic linen blanket, in Alpine White With Pale Ocean Pewter, from $198, coyuchi.com. Diamondticking quilt, from $120, schoolhouseelectric .com. Organic cotton coverlet, by Eileen Fisher, in Shell Pink, from $198, garnethill.com.

IF YOU RUN COLD . . .

Opt for memory- or latex-foam styles; these conform to your body and trap heat.

IF IT DEPENDS . . .

A hybrid is the answer.

Its layer of memory foam over springs means it’s the Goldilocks of options, and a nice combo if you prefer subtle firmness, but sleep hot.

DIAL DOWN FOR SLUMBER

Your bedding is just the start. Turn your thermostat to 65 degrees, the optimum temperature for falling asleep.

BOX SPRING OR NOT?

2 Keep It Clean Vacuum your mattress every three months. If you have allergies, add a washable, dut mite–proof cover, which will also help maintain its shape.

Add Light Layers Many people like the sense of something weighing them down at night, even in balmy conditions. The best balance: a lightweave cotton blanket. If you need a heavier cover, opt for a cotton quilt, which insulates without the bulk of a comforter.

Have a variety on hand for style, comfort, and the ability to strip away as you see fit.

1

IF YOU RUN HOT . . .

Go for a spring mattress, a firm choice.

It gets its support from coils underneath padding and doesn’t absorb much warmth.

Flip it once a year.

4

That’s entirely up to you—and to whether you prefer to climb (or collapse) into bed. New two-sided mattresses don’t need one; they just require a hard, flat, even surface.

3 Freshen Up Your Sheets Higher thread counts may seem luxurious, but they can also be heavier. For a luxe set that’s nice and airy, stick between 200 and 300.

Clockwise from top left: Thistle sheet set, in Mist/Persimmon, $159 for queen, schoolhouseelectric.com. Linen sheets, in Citron and Blush, $198 each for queen, hawkins newyork.com. Masala sheet set, in Citrine, $179 for queen, dwellstudio.com. Naomi sheets, in Indigo, $160 each for queen, johnrobshaw.com. Ombré Stripe washed-linen sheets, by Eileen Fisher, in Pure White/Rose Water, $148 each for queen, garnethill.com.

5 Fluff Your Pillow No need to pend half the night flipping yours to the cool side. Some new synthetics are made with materials (like gels) that help regulate temperature. We sugget the Therapedic TruCool tandard series (from $60, bedbathandbeyond .com), available in a traditional shape for tomach and back sleepers, and in a contoured model for folks who lounge on their side.

We’re all about comfort.

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36

Tastemaker G O O D L I V I NG

3 4

“This hotel offers the quintessential New England experience.”

1

3

8

2

5

6 7 9 11

DREAM WEAVER Heather Taylor | Owner and designer, Heather Taylor Home, Los Angeles

Textile designer Heather Taylor has a seriously tough time resisting a pop of color. “Sometimes I try to go more minimal, but I just can’t,” she says. It’s true of her personal style (she’s never without a bold lip, courtesy of Nars Red Square) and her eponymous line of luxe handmade linens, which includes soft cotton tea towels, lovely tablecloths, and scarves in a gorgeous mix of hues. The SoCal native and mother of a toddler, Scarlett, finds inspiration everywhere: in nearby Topanga Canyon, at Georgia O’Keeffe’s homes a short drive from Santa Fe, even from the hot-pink bougainvillea blooming just outside her studio. “Color,” she says, “is just a happy maker.”

J E A N A S O H N (P O RT R AIT ); M I K E K R AU T T ER (OT H ERS)

10

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Tastemaker G O O D L I V I NG

2. Mustard, white, and rose hand-rolled beeswax tapers are “an unexpected color combination that’s earthy and pretty.” $10 a pair, hollyflora.com.

3. “I was blown away by the artist’s aesthetic when I visited her homes.

I bought the book Georgia O’Keef e and Her Houses [Abrams, 2012] to remind me of the trip.” $55, indie bound.com.

4. “Clare V.’s shop in West Hollywood is my go-to place to find the best bags and accessories, like this versatile clutch.” From $215, clarev.com.

5. As an alternative to flowers, Taylor fills a Victoria Morris bowl with citrus from the farmers’ market. $250, victoriamorrispottery.com.

6. The best utensils work well and look great— like this enamel ladle by Reiss at Dallas’s Set & Co., a home shop she adores. $24, setandco.com.

7. “As soon as I saw these eggcups from Quail, I knew they would make breakfast magical for my daughter.” $16 each, setandco.com.

8. “Loup Charmant makes the softest cotton dresses that are stylish enough to wear out.” $415, loupcharmant.com.

10. Tea towels are a quick and afordable way to brighten up a kitchen. $22 each, heathertaylorhome.com.

11. “When I want to focus, I need to write things down on paper, and Postalco notebooks are small enough to fit in my bag.” From $12 each, mcnally jackson store.com.

HER L OS A NGELE S For Great Finds “When I want to give my home a breath of fresh air, I head to Nickey Kehoe (nickeykehoe .com), where I can always find something.”

For Tasty Eats “I will gladly trek across town and wait in line just to get the smokedfish plate at Gjusta (gjusta.com). Yes, it’s that good.”

For Inspiration ”For a quiet moment, I visit the camellias at Descanso Gardens (descansogardens.org), which has one of the largest collections in the U.S. It’s a quick drive from where I live and is always majestic.”

For an Ideal Day “My husband and I love to rent kayaks at the Malibu Surf Shack (malibusurfshack.com) and spend the afternoon on the water. If we’re lucky, we’ll spot dolphins or whales.

Before heading home, we’ll stop at the Hungry Cat (thehungrycat.com) to catch the sunset with a cocktail. My pick?

The Greyhound Proper.”

©2016 Citizen Watch Company

1. The Pitcher Inn in Warren, Vermont, is “one of the coziest hotels I’ve ever stayed in.”

From $375 a night, pitcherinn.com.

9. “MiP rosé is summer in a bottle.” $16, www.vindesamis.com.

citizen-signature.com

A FE W OF HER FAV ORI T E T HINGS

VERSAILLES 46 diamonds enhance the case accented by a diamond crown. Sapphire crystal. Stainless steel and gold tone. Eco-Drive movement.

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38

Home GOOD L I V I NG

Digital Decorating Nailing the perfect paint color. Leveling a shelf.

Rendering a 3-D floor plan.

Yep, there’s an app for all of those challenges. Home décor is getting some mobile love, so let these seven apps inspire your next project—or take you all the way to the finish line.

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY EILENE ZIMMERMAN

BEST HUE FINDERS Benjamin Moore Color Capture How it works: When you spot a color that’s just perfect for that bathroom redo—a vivid flower at the farmers’ market, say, or an evocative blue-gray sky—snap a photo with your phone.

When you touch the hue in the image, this app created by Benjamin Moore will instantly match it to one of the company’s 3,500-plus paints and generate a strip of color chips, just like one you’d get at a hardware store.

It also saves all your favorite shades for later reference.

Why it’s great: Identifying colors on the fly—with such accuracy, to boot— saves time, stress (is this the wrong white?!), and money on do-overs.

Specs: Free; iOS and Android

ColorSnap Visualizer How it works: Just like Color Capture, this version from Sherwin-Williams uses its brand’s paints exclusively.

After the app pairs your image with an identical hue, it shows you the color in both day and evening light, and lets you “paint” a living-room scene with several shades you might consider using together.

Why it’s great: That last feature will show you how a palette of comparable colors (on walls and trim, for instance) will play together in a space.

Specs: Free; iOS only

PAINT IT

Take a photo, then touch anywhere on the screen to find a matching Benjamin Moore paint.

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Pull Off a Better Paint Job *Compared to 3M paper-backed masking tapes. © 3M 2016. All rights reserved. 3M, ScotchBlue and the BLUE color of the tape are trademarks of 3M.

40

Home GOOD L I V I NG

COOL MEASURING TOOLS iHandy Level How it works: Place your mobile along the top of the frame as you would a standard level; after a quick calibration, this digital version uses sensors embedded in the phone to assess whether the surface is straight.

Why it’s great: Never hang another crooked picture! Testers at technologyproduct review site CNET found the level to be consistently accurate within one degree. It’s also pretty, with a wood-grain background, giving it an old-school toolbox feel.

Specs: Free; iOS only

EasyMeasure How it works: Tape measures are so last century. With this app, you point your phone’s camera at the furniture or wall art you’re considering.

The app uses the lens’s tilt angle and height to calculate the item’s size, and lets you save the dimensions so you can compare it to other pieces you’re looking at.

Why it’s great: You can eliminate the paper trail as you hop between stores and flea markets in search of the perfect end table or wall mirror.

Specs: $2.99; iOS and Android

HANG IT

Stash the iHandy Level in your back pocket.

CLEVER DESIGN AIDS

MEASURE IT

Store your home’s every dimension in one spot (on your device or in the cloud).

Photo Measures How it works: After getting the dimensions of the space you want to decorate, snap a picture of it.

Then type all the measurements— furniture, windows, ceiling heights— directly onto the image.

Why it’s great: When you’re out hunting for the ultimate rug or light fixture, you’ll have all your pertinent home details on hand. Combine this app with EasyMeasure and you’ll always know what will work—and what won’t.

Specs: $6.99; iOS only

Why it’s great: DIYers in the “a room is never done” camp will love the constant rearranging possibilities.

You can also take photos of design elements such as flooring, curtains, or fabrics and plug those in.

Specs: $2.99; iOS only

Mark on Call How it works: Created by interior designer Mark Lewison, this app lets you set up digital floor plans, then move furniture around with two fingers (rather than three people) to determine the best layout.

Homestyler Interior Design How it works: Design a room in three dimensions with this high-tech app, devised by the company behind drafting software AutoCAD. After entering the measurements, you’ll begin building out your 3-D room with window

treatments, accessories, and more, all available in the app’s huge library of real-life products from brands like Crate & Barrel, ABC Carpet & Home, and Kohler.

Why it’s great: It’s fun and all about inspiration: When you’re not sure how to jazz up your entryway, for instance, you can take items for a test drive— without spending a dime. And a swipe of your finger removes a piece you’re not loving. If only redecorating were as easy in real life.

Specs: Free; iOS and Android

WIN $25,000!

Enter now for your chance to win $25,000 to put toward redecorating your home! Visit martha stewart.com/25k, or see more details on page 122.

2016

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42

Garden GOOD L I V I NG

WHEN TO GO At the start of the season, you’ll find the most variety—it’s when large shipments of new inventory arrive.

Arrive early in the morning for crowd-free shopping. With fewer customers, the staff can spend more time helping you and answering your questions.

Shop a week after Memorial Day for bargains on annuals; wait until midsummer for trees and shrubs.

Stop by in the fall for the lowest prices; you can also get a head start on ordering for next year.

WHAT TO BRING Basic specs Take note of how much light you get in the area you want to plant, as well as its quality: Does the spot get hours of dazzling sunshine, or is it mostly shade? Head straight to the appropriate section of the store (marked “full sun,” “shade,” or “part sun”). Also, measure your beds or pots so you buy enough seedlings, soil, and mulch.

Large photos Big portraits on tablets give a good sense of your space and allow pros to identify your plants; details are often too small on cell phones.

The Secrets to Shopping a Nursery It’s easy to get sidetracked when you set foot in a garden center— the wondrous scents, the eye-catching blooms, and that exotic plant calling your name. But to ensure that what you buy will thrive when you bring it home, here’s what you need to know.

Color swatches When you shop with a palette in mind, you’ll create a stunning, cohesive look.

Daryl Beyers is a program coordinator at the New York Botanical Garden and a landscape designer.

M A R I O N B R EN N ER

Soil samples If you’re not sure what type you have, bring some in a plastic bag. This way, a salesperson can steer you toward the plants that will grow best.

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44

Garden GOOD L I V I NG

PICKING A PLANT You’ll likely find all the particulars—including size, water and sun requirements, bloom period, hardiness zone, and care instructions—on its tag. But to score a variety that will live up to its fullest potential, take a closer look and assess its vital signs.

WHAT TO LOOK FOR

WHAT TO AVOID

Vibrant Greenery

Don’t buy trees and shrubs if they’re flowering: They’re devoting all their energy to reproducing, not to root development.

But with annuals, a few open buds are what you want—they help you verify the variety and true color. Ditto for nonwoody perennials, but cut off the flowers before planting them.

Stable, abundant shoots assure that all is well below the surface, too. The stems should appear nice and stout, and the leaves robust.

WEAK FOLIAGE Browning, yellowing, wilting, or scraggly foliage could be a symptom of insects or disease.

Frail stems can be easily damaged during handling and hard to revive.

Strong Foundations Don’t be shy about taking the goods out of the pot. There should be plenty of soil, all held together by hardy roots.

If you’ve got a perennial that fits this description, you can be pretty sure it will sprout just as successfully next year.

ROOT-BOUND PLANTS When you lift these sad specimens up by the pot, they feel unusually light. That’s because they have more roots than dirt— and everything below the surface has taken the shape of the container. With hardly any space for soil or water, they’re on track to wilt and weaken.

YAS U + J U N KO

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46

American Made G O O D L I V I NG

Portola Paints & Glazes 2015 DESIGN WINNER

Casey Davis and Jamie Davis Los Angeles portolapaints.com

True Colors Two Los Angeles brothers have mixed up an extensive—and undeniably exquisite— line of eco-paints, bringing old-world finishes into the new.

PHOTOGRAPHS BY B. SIRE

TEXT BY MELISSA OZAWA

It can’t always be put into words,” says Within a few years, they had their own factory just 20 Jamie Davis, who, with his brother, Casey, has been hand- minutes from their Hollywood showroom, and the brothers blending custom shades since 1998 for their Los Angeles were producing lime wash and other uncommon finishes. company, Portola Paints & Glazes. But their colors may “Making our products the way we do is a lost art in the paint actually speak for themselves. Take how they started out: world,” says Casey. Most other formulas contain two or three Their father, Jim Davis, a house builder, was searching high pigments, but they use natural pigments from across the and low for a classic Tuscan finish called lime wash, but spectrum; even one of Portola’s standard whites contains no one was making it in the States. Seeing the opportunity seven hues. The effect? “A richer, more vibrant shade that to create that and other old-world effects that weren’t read- evolves as the light shifts around it,” he explains. Every batch ily available, the men worked with a local paint factory to is small, each customer gets one-on-one help to find—or start a line of specialty washes and glazes. Unlike most make—the perfect color, and all work is done by eye, not conventional products, theirs are also eco-friendly, contain- computer. After all, Casey adds, “there may be 20 ways to ing little to no harmful volatile organic compounds (VOCs). make a blue,” but only one feels right—and speaks for itself.

“COLOR IS FEELING.

A Family Affair Clockwise from left: Jamie, left, and Casey, in the store their father built, are personally involved with every paint they sell. Each swatch is painted by hand. They make thousands of lowor no-VOC paints.

An example of Roman clay, one of many specialty finishes they offer.

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52

Beauty G O O D L I V I NG

1

2

3

1 Catch the rainbow: This season’s most covetable nail lacquers pack a color punch, with enough options to ward off any manicure (or pedicure) boredom.

5

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7

9

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HIT REFRESH With the real cold weather behind us and warmer days on the horizon, it’s time to start transitioning your beauty routine. Say bye-bye to heavy creams and hello to light-as-air lotions, better sun protection, and a renewed look from head to toe. Welcome to your prettiest season ever.

PHOTOGRAPHS BY YASU + JUNKO TEXT BY ALYSSA HERTZIG

Get ready to bare arms—and your toes Sure, you could simply swipe a coat of polish on, but given that you will be showing your feet more—and probably painting them all summer long—it’s best to begin with a healthy canvas.

Sarah Gibson Tuttle, owner of Olive & June nail salon, in Los Angeles, suggests nourishing nails by rubbing CND SolarOil Nail & Cuticle Conditioner ($13, cnd.com) onto them twice daily.

Brushing on a strengthener, such as the Nail Renewal System from Dr. Dana ($40, drdanabeauty .com ), will also fortify weak nails.

Even better: Enact a polishfree week once every two months, says Gibson Tuttle. “It makes a real difference in how your nails look and feel.” Then consider stepping out in one of these super-flattering shades: 1. Essie nail polish, in Going Guru, $9, essie.com. 2. Givenchy nail lacquer, in Croisière Aquatique, $22, givenchy beauty.com. 3. Pure Ice nail polish, in Stars Aligned, $2, pureicecosmetics.com.

4. Sally Hansen Hard as Nails Xtreme Wear, in Babe Blue, $3, sallyhansen.com.

5. Sonia Kashuk nail colour, in Violetta, $5, target.com. 6. Nails Inc. Nailpure, in Regents Park, $14, us.nailsinc.com.

7. Marc Jacobs Enamored Hi-Shine nail lacquer, in Peep, $18, marcjacobs beauty.com. 8. Zoya Lacquer nail polish, in Tulip, $10, zoya.com. 9. Sonia Kashuk nail colour, in Summer Squeeze, $5, target.com.

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Maybelline.com/lashsensational Christy is wearing New Lash Sensational® Luscious Mascara in Very Black. ©2016 Maybelline LLC.

54

Beauty G O O D L I V I NG

2

The best bronzers glisten on skin without looking too sparkly or flat.

Head into summer with healthy hair Well-nourished strands are better equipped to stand up to the heat, sun, and salt water that come with summer fun. To get—and keep— hair in top form, hairstylist Matt Fugate of the Serge Normant Salon, in New York City suggests a weekly conditioning mask packed with protein, such as Goldwell Kerasilk Resconstrict Intensive Repair mask ($45, goldwell.us).

Not only will your locks appear thicker, but they’ll also be less likely to get split ends.

3 Secure hair gently Traditional hair elastics can rough up and snap strands—especially when you tug them out.

That’s why Fugate recommends learning to master bungee elastics ($7, rickysnyc.com), which wrap around the base of the ponytail and attach with little hooks. “You can’t just pull them out; you have to unwrap them— which should prevent hair breakage,” he says.

4 Protect your hair color A dip in the pool may take the edge off summer heat, but it comes at the peril of your hair color (and if you’re like many women who dye their hair, you’ve spent good money on that look).

“When pigments are exposed to sunlight and chlorine, they fade,” says Marie Robinson, a colorist and owner of the Marie Robinson Salon, in New York City. First, do all you can to slow down the inevitable everyday fading by washing your hair as infrequently as possible and using a colorsafe shampoo when you do.

Before swimming in a pool, saturate strands with tap or fresh water first to keep chlorine from soaking into your hair. Post-dip, cleanse to remove any residue.

Shelve These Treatments Till Fall Ablative Lasers Heavy beams are potent wrinkle smoothers and acne-zappers. But, says Anne Chapas, a New York City dermatologist, they can make skin more sun-sensitive.

Vein Treatments You might think that spider veins are best addressed just as you want to slip into shorts, but the removal process can leave skin bruised and discolored.

Revisit later in the year, “when you can cover up with pants,” says California dermatologist Annie Chiu.

Body-Contouring Treatments CoolSculpting (which freezes fat away around targeted areas) and VelaShape (which homes in on cellulite) may help you feel more confident in a bathing suit, but, says Chapas, “it takes two to three months after the treatment for the body to biologically flush out the fat cells.”

For long walks or stints outside, always wear a hat; it’s still the best way to keep color vibrant.

Still looking lackluster? Boost your color with a brightening product, such as John Frieda Sheer Blonde Go Blonder or Brilliant Brunette Visibly Brighter In-Shower Treatment ($10 each, johnfrieda.com).

TOP TIP

Keep your hair looking good even as temperatures climb with a spritz of dry shampoo, such as Dove Refresh + Care Volume and Fullness ($4, dove .us), which instantly absorbs any oils on the scalp.

5 Full stop on fullcoverage makeup Think of your makeup as you would your wardrobe, says New York City makeup artist Troy Surratt. “Put away your thick cosmetics just as you would your cashmere.” Heavy formulas are a recipe for makeup melt-off and clogged pores. Surratt suggests opting for tinted moisturizer (and, if you’re oily, a translucent powder, too) as well as sheer pink, coral, and red lip tints. The light consistency makes bolder tones easier to wear.

MADE YOU LOOK (and yes, she’s wearing them)

An incredible fit is only the beginning. Always Discreet underwear is drier than Depend. Try it. Love it. Or we’ll double your money back.* Also available in lower-rise cut. *Via prepaid card. Expires 6 months from issuance and cannot be redeemed as cash, at ATMs or gas pumps. Mail original purchase receipt and UPC within 60 days. Limit 1 per name/address/household. Ofer expires 6/30/17. Call 1-855-317-4195 for details.

56

Beauty G O O D L I V I NG

6

into skin and don’t deposit a chalky finish, so you can seamlessly apply makeup on top.

What’s more, “broad-spectrum” coverage ensures protection from both UVB rays (which burn) and UVA rays (which contribute to skin cancer and aging).

Just add color

A good sunscreen is the best way to prevent wrinkles and skin spots.

Try Giorgio Armani Maestro U V Skin Defense Primer SPF 50 ($64, giorgio armanibeauty.com).

For a believable, sun-kissed complexion, reach for a powder bronzer. With a big, fluffy brush, sweep the product from hairline to cheekbone to jawline. Finish with little taps on the bridge of your nose, your chin, and, if you’re wearing your hair back, dabbed onto your ears, too. Lobes that don’t match your face are a giveaway that you’re faking it.

To rid limbs of their winter pallor, reach for a gradual self-tanning lotion. These slow, buildable formulas “subtly warm up and even out skin,” says Surratt, so you’ll never look too dark or too orange.

Try Jergens Natural Glow daily moisturizer ($9, jergens.com).

7 Lift away dry winter skin After cocooning under woolly layers since 2015, your skin is ready to make its debut—and an

10 Get rid of unwanted hair With new technology, the latest gels are now as nutrient-rich as creams. exfoliating lotion containing an alpha hydroxy acid, such as glycolic or lactic acid, is the most efficient way to show it off.

“AHAs break down the ‘glue’ between dead cells,” says Annie Chiu, a dermatologist and founder of the Derm Institute, in Redondo Beach, California. Think of it as a loofah that moisturizes at the same time; she recommends PCA Body Therapy ($58, pcaskin.com). Slather it on after your daily shower for soft-tothe-touch skin that takes on selftanner flawlessly.

8 Rethink your moisturizer Featherweight gels aren’t just for oily complexions anymore.

Packed with hydrating ingredients, they quench skin without turning sticky when temperatures rise. Chiu suggests looking for one with hyaluronic acid, which “pulls moisture into skin, giving it a dewy finish.” Try Neutrogena Hydro Boost Water Gel SPF 15 ($19, neutrogena.com).

9 Sheer up your sunscreen They’ve been touting lighter, less greasy formulas for years, but the latest category—serums— truly delivers on the promise.

Ultralight, they quickly sink

If daily shaving is a chore, it’s not too late for laser hair removal.

It takes six to eight sessions over the course of several months to get rid of growth entirely, but if you jump on it now, any regrowth will be sparse—just reach for a razor between sessions.

Be sure to shield the treated area from direct sunlight for two weeks postzap.

11 Schedule a mole check Before you’re tempted to tan— or even just get “a little color on your legs”—book an annual skin appointment with your doctor to scope out all your current moles. Skin cancer continues to be the most common of all cancers in the U.S., according to the American Academy of Dermatology. But the good news: It is also the easiest to cure if caught early. For women, melanomas are most commonly found on the legs, while in men it’s on their chest and back. Year-round, remember the ABCDEs of melanoma, and heed the following warning signs: Asymmetry: If you draw a line through the middle of the mole, are both halves dissimilar?

Borders: Are the edges irregular or scalloped?

Color: Is it red, white, blue, or various shades of black or brown?

Diameter: Is it larger than a quarter-inch (the size of an eraser on a pencil)?

Evolving: Has it changed since you last checked it?

Anything new or different warrants another check—just to be on the safe side.

Unbeatable protection, courtesy of the best feeling sunscreen ever.

Neutrogena UltraSheer Sunscreen ®

Clinically proven Helioplex® Technology delivers unbeatable UVA/UVB protection, while our Dry Touch Technology provides a clean, ultra-light feel. No other sunscreen works better or feels better. Take that, greasy sunscreens.

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

©J&JCI 2016

58

Editors’ Picks G O O D L I V I NG

Warm Ways The elegant handblown glass teacup and saucer by Bauhaus designer Wilhelm Wagenfeld will perk up her morning cuppa. $50, momastore.org.

Memory Keeper Artifact Uprising makes it easy to put together a highquality photo book of matte images just for her. Choose from several formats.

From $18, artifact uprising.com.

All Contained

All Wrapped Up Printed with designer Helen Dealtry’s painting of a vivid bouquet, this meringue-light scarf will add spring to her step. $145, helendealtry.com.

TO MOM, WITH LOVE Whether she’s super-stylish, likes making things grow, or is the woman who already has everything, we’ve got just the right gift to put a smile on her face and help say thank you for who she is—and all she does.

PHOTOGRAPHS BY MIKE KRAUTTER

Write On Chic, compact ballpoint pens by Hay fit right in her purse— so she’s always prepared. $7 each, momastore.org.

On the Cuff Adorned with a large white, silver, or black pearl, Mary MacGill’s handmade bracelets look lovely worn alone or stacked. $125 each, mary macgill.com.

Golden Globe Elevate her next shower with luxe Golda soaps. These scented orbs use Japanese hiba-wood oil to cleanse skin naturally. $18 each, studiocuela.com.

WIN THIS! One of these bracelets could be yours! To enter for a chance to win, visit marthastewart.com/ winthis on May 16.

(For more details, see page 122.)

Put her favorite blossom in one of Melanie Abrantes’s handturned wooden bud vases, available in cherry, buckeye burl, and walnut. $75, melanieabrantes.com.

Flower Power Farmer-florist Erin Benzakein’s Floret seed line offers the best varieties— large blooms, unusual colors, strong stems—for cutting and arranging.

From $4 each, floretflowers.com.

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Friday, Oct 21 – Sunday, Oct 23, 2016 / New York City GET YOUR TICKETS NOW AT AMERICAN-MADE.TICKETBASE.COM. FOR MORE INFORMATION, VISIT MARTHASTEWART.COM/AMERICANMADE.

62

Health G O O D L I V I NG

Each foot has about 100 muscles, tendons, and ligaments— keep yours strong with exercise.

An effective move: Use your toes to pick up your socks.

The trusty pair you wear almost every day can take only 400 to 600 miles of use (about seven months’ worth) before they need to be replaced. To see if yours are spent, do a tabletop test, says Jacqueline Sutera, a podiatrist in New York City. Put them on a flat surface, heels facing you.

Squat down for an eye-level view: If they look slanted, it’s time for some new kicks.

Sizes will vary from brand to brand, so try shoes on in a store before you buy. While you’re there, have your feet measured.

(Foot size can change with weight shifts and pregnancy.)

Avoid pointy styles and heels higher than two inches, and be sure there’s a thumb’s-width space between your longest toe and the front of each shoe.

Add some cushioning. By the

As sure as the day is long, sooner or later everyone’s dogs start barking. To get to the bottom of your feet’s aches and pains, we’ve rounded up the best feelbetter-fast strategies.

Most are simple; others will feel downright luxurious.

Lemongrass soak, anyone?

TEXT BY SALLY WADYKA

YOUR FEET NEVER get a day off.

You constantly stand on them, walk and run, and sometimes even squeeze them into heels and then pound the pavement— without a thought. “They’re amazing machines,” says David Levine, an orthopedic foot and ankle surgeon at New York City’s Hospital for Special Surgery.

“When they work well, we take them for granted, but when they don’t, we feel it throughout our entire body.” And that’s because once pain arises, we shift our

gait to get more comfortable and end up straining other joints and muscles. Recognizing how hard your feet work is the first step to treating them right.

Buy new shoes. “Think of your feet as your wheels and your shoes as the tires,” says Mark Manuel, a biomechanical specialist at the Canyon Ranch Healthy Feet at SpaClub, in Las Vegas. “You’d never neglect worn tires.”

Know your arches. If you have a very high or very low arch, you’re more vulnerable to certain ailments. To determine what kind you have, get your feet wet and step onto a paper towel.

H EN RY L EU T W Y L ER

STEP RIGHT UP

time you’re 50, you’ve logged at least 75,000 miles, and the layer of fat that lines your soles and cushions each step has begun to thin. “That loss of padding means you’re effectively walking on skin and bones,” says Suzanne Levine, a podiatrist and founder of Institute Beauté Podiatry Clinic & Medical Spa, in New York City. To soften the blow, slip overthe-counter cushioning inserts (not to be confused with corrective insoles) into your shoes.

Your support funds life-saving research and care

HELP BANKS AND YOU HELP KIDS EVERYWHERE. Meet Banks. Born 16 weeks premature, he weighed just over one pound.

Doctors and researchers at Nationwide Children’s Hospital have pioneered new treatments that we share with hospitals across the country to save the tiniest of premature babies like Banks. Visit our website to see him today.

Please give at HelpKidsEverywhere.org

Banks, born 16 weeks premature

64

Health G O O D L I V I NG

If the entire outline of each appears, you have low arches and are more prone to bunions, shin splints, and lowerback, hip, and knee pain. To prevent problems, wear shoes with arch support. If only the balls and heels make an impression, you have high arches, which raise risks for calluses and sprains. Protect yourself with hightopped shoes and extra cushioning, and avoid skinny heels.

Regardless of arch, most people can benefit from inserts, or in some cases custom orthotics, for extra stability and comfort. “These corrective cushions are the podiatric equivalent of prescription lenses,” Manuel says.

Balance sitting and standing.

Stuck at your desk all day, your feet can get deprived of exercise and good circulation, which can make them swell up and feel tight in your shoes.

To avoid this, get up and walk around the office every hour or so. By contrast, if your job requires you to stand for extended periods, sit every so often.

“Unlike walking, continuously standing stresses the same spots on your feet,” says Georgeanne Botek, a podiatrist

on staff in the department of orthopedic surgery at the Cleveland Clinic.

Ditch five pounds. Here’s some motivation: With every step, that one foot is supporting your entire body weight.

Every extra pound adds that much more pressure. “Your feet are your foundation,” says David Levine. “Making the house lighter helps them last longer.”

Nourish your soles. Treat the skin on your feet like that on your face, says Suzanne Levine. Besides cleansing, exfoliate weekly, and moisturize at the first sign of dryness to ward off calluses and cracking, which can lead to infection. For an intense treatment before bedtime, slather on a glycolicacid cream, such as Head to Toe Beauty Glycolic Foot 20% ($55, pillowsfor yourfeet.com), and cover your feet in plastic wrap for 20 minutes. Then soak them in warm water for 10 minutes and pumice away dead skin.

Finish with a generous coat of ointment, such as Aquaphor ($9, cvs.com), and wear a pair of socks to sleep. Come morning, you’ll be refreshed and, once again, ready to hit the road.

ALL ABOUT EASE

RELIEVE SWELLING Settle into warm water mixed with the rosemary and lemongrass found in Earth Therapeutics Tea Tree Oil foot soak to quiet your dogs. $8, earththerapeutics.com.

SMOOTH ROUGHNESS If you can practically walk barefoot on gravel, it’s time for Baby Foot, a peel with 17 natural extracts that helps shed dry skin and soften calluses. $25, babyfoot.com.

FIGHT FATIGUE Revive your feet after a long day with The Body Shop Peppermint Cooling foot spray, which contains invigorating peppermint oil. $10, thebodyshop.com.

M I K E K R AU T T ER

These goods work as hard as your feet to heal whatever ails them.

WHEN SNACKS & DESSERT COME TOGETHER, YOUR TASTE BUDS WIN. NEW PLANTERS DESSERT-INSPIRED MIXES. DELICIOUS NUT BLENDS INSPIRED BY YOUR FAVORITE DESSERTS. © 2016 KRAFT FOODS MULTIPLE SERVINGS SHOWN

67

FOOD & GAT H E RINGS Cook, Nourish, Enjoy

EASY ENTERTAINING

SAY ¡SALUD! While Cinco de Mayo may have begun as a salute to a Mexican military victory, it has evolved into an amazing excuse to drink margaritas. But there’s no reason to stop there: Grab some friends and celebrate all there is to love about Mexican food. Our fun menu (much of it make-ahead) will have you building tacos, sipping mango margs, and devouring a tasty take on street corn—mariachi band optional.

R EC I PES AN D FO O D ST Y LI N G BY L AU R A R EG E

PHOTOGRAPHS BY LINDA XIAO

68

Easy Entertaining FO O D & GAT H E R I NG S

Toast the tortillas over a burner, then wrap them in a tea towel to keep warm.

Mango-Mint Margaritas Seasoned RoastedCorn Salad Cups Spicy Pineapple Slaw Ancho-Chicken and OreganoCod Tacos

YOUR GAME PLAN: THE DAY BEFORE MARGARITAS

CORN CUPS

Mix up the mango-tequila base for the margaritas in a blender and refrigerate it. Check your ice supply; make (or buy) more as needed.

Stir together the spice mix. Roast the corn and slice it off the cob. Cut the jicama and poblano. Pop everything into separate airtight containers and refrigerate.

PINEAPPLE SLAW

TACOS

Shred, slice, and dice everything except the cilantro and mint; refrigerate in separate airtight containers. Juice the limes; whisk into the oil and refrigerate.

Juice and zest the oranges and limes.

Chop the garlic and mix it with the olive oil, zests, and juices to make the cooking marinade; refrigerate.

THE DAY-OF COUNTDOWN

Secret Weapons You can certainly make your own salsa and tortillas (extra credit!), but these two options never disappoint.

Xochitl medium chipotle salsa, $7.50, vitacost .com.

Maria and Ricardo’s whole-wheat tortillas, $4, whole foodsmarket.com.

One hour ahead: Cue up our playlist (find it at marthastewart.com/cincodemayo); assemble corn cups. | Bake fish and chicken (using the same marinade for both makes it super-simple); finish slaw. | Prep taco toppings; blend mint into margarita base; toast tortillas. | As friends arrive, add club soda to drinks, press play, and enjoy.

B RYAN GAR D N ER (SALSA , TO RTI LL AS)

THE MENU

REAL LEAF - BREWED TEA. PURE AND SIMPLE.

© 2016 PURE LEAF is a registered trademark of the Unilever Group of Companies used under license.

70

Easy Entertaining FO O D & GAT H E R I NG S

MANGO-MINT MARGARITAS Active/Total Time: 15 min.

Serves: 8 to 12 3 mangoes, peeled, pitted, and chopped (4 cups), plus very thin unpeeled mango slices for serving 2 cups silver tequila 1½ cups fresh lime juice (from 12 limes)

SEASONED ROASTED-CORN SALAD CUPS Active Time: 40 min.

Total Time: 55 min.

Serves: 8 Individual cups are fun, but this salad can also be served in a large bowl.

¾ teaspoon sweet paprika ½ teaspoon light-brown sugar ¾ teaspoon chopped fresh

¾ cup sugar

thyme leaves

⅔ cup packed fresh mint leaves

Coarse salt

24 ounces club soda or seltzer

1. Working in batches, purée chopped mangoes, tequila, lime juice, and sugar in a blender until smooth.

2. Just before serving, pulse in mint just until finely chopped. Stir in club soda. Serve over ice, garnished with mango slices.

6 ears corn, shucked

½ jicama, peeled and cut into ½ -inch pieces (2 cups) 2 small poblano chiles, seeded, stemmed, and cut into ½ -inch pieces (1 cup)

½ cup packed fresh cilantro leaves 3 tablespoons extra-virgin olive oil 4½ ounces queso fresco, crumbled (1 cup) 1 tablespoon fresh lime juice 1 cup sour cream

1. Stir together paprika, sugar, thyme, and 1½ teaspoons salt.

2. Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each.

Let cool, then cut kernels into a large bowl. Toss with jicama, chiles, cilantro, oil, cheese, and lime juice. Season lightly with salt.

3. Place 1 tablespoon sour cream in each of eight 1-cup glasses. Sprinkle each with ¼ teaspoon paprika mixture. Fill each with ¾ cup corn salad. Top with remaining sour cream and paprika mixture; serve.

SPICY PINEAPPLE SLAW Active Time: 30 min.

Total Time: 1 hr.

Serves: 8 To fast-track this recipe, substitute 5¾ cups of coleslaw mix for the cabbage and carrots.

5 cups shredded green cabbage (from 1 head) 3 carrots, cut on the bias into very thin rounds (¾ cup)

½ red onion, very thinly sliced (1 cup), rinsed under cold water and patted dry

¾ pineapple, cut into a small dice (3 cups) 2 jalapeño chiles, finely chopped ( ⅓ cup), ribs and seeds removed for less heat, if desired

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh mint leaves ¼ cup extra-virgin olive oil ⅓ cup fresh lime juice (from 4 limes) Coarse salt and freshly ground pepper

1. In a large bowl, combine cabbage, carrots, onion, pineapple, chiles, cilantro, and mint. Drizzle with oil and lime juice.

2. Season with salt and pepper; toss to combine. Let stand 30 minutes. Toss again before serving.

ANCHO-CHICKEN AND OREGANO-COD TACOS Active Time: 30 min.

Total Time: 35 min.

Serves: 8 1¾ pounds boneless, skinless chicken thighs (about 6) 2 pounds skinless cod or hake fillets Coarse salt

½ teaspoon ancho chile powder 1 teaspoon dried oregano

½ teaspoon finely grated orange zest, plus ⅓ cup fresh juice (from 2 oranges)

¼ teaspoon finely grated lime zest, plus 3 tablespoons fresh juice (from 2 limes) 3 tablespoons extra-virgin olive oil

2 cloves garlic, finely chopped 24 corn tortillas, toasted Cilantro, avocado and radish slices, and lime wedges, for serving

1. Preheat oven to 450°. Season chicken and fish with salt. Place chicken in a single layer in a 9-by-13-inch baking dish. Place fish, skinned-side down, in another.

Sprinkle chicken with chile powder and fish with oregano. Stir together zests and juices, oil, and garlic; pour mixture evenly over both.

2. Roast, basting once, until fish is cooked through, 12 to 16 minutes.

Remove fish from oven. Baste chicken again; continue roasting until cooked through, 10 minutes more. Let cool 5 minutes. Shred chicken with 2 forks; toss with cooking liquid. Place fish on a platter; spoon cooking liquid over. Serve, with tortillas and accompaniments.

72

What’s for Dinner?

Intense heat calls for heavy-duty stainless steel or castiron pans.

IN THE HOT SEAT Succulent suppers in as little as 20 minutes? Miracles do happen when you turn on your broiler. Here, we put a springtime spin on classic puttanesca sauce, add sizzle to a beef-and-broccoli bowl, give juicy chicken thighs a delectably crisp skin, and more. From start to finish, each one is a surefire winner.

PHOTOGRAPHS BY BRYAN GARDNER

R EC I PES A N D FO O D ST Y LI N G BY G R EG LO F TS; E V ERY DAY EN T ERTAI N I N G LU N C H EO N PL AT ES, BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

FOOD & GAT H E R I NG S

Pork Chops With Yellow-Pepper Puttanesca

Beef and Broccoli Stir-Fry With Water Chestnuts

Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad

Skillet Chicken With Leeks, Potatoes, and Spinach

Pork Chops With Yellow-Pepper Puttanesca

Beef and Broccoli Stir-Fry With Water Chestnuts

Active Time: 15 min. Total Time: 20 min. Serves: 4

Active Time: 20 min. Total Time: 30 min. Serves: 4

1 yellow bell pepper, ribs and seeds removed, sliced into ¼-inch strips 1 pound cocktail tomatoes, such as Campari (about 8), halved 3 tablespoons extra-virgin olive oil

¼ teaspoon red-pepper flakes, plus more for serving Coarse salt and freshly ground pepper

Here the broiler does all the work, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.

¼ cup oyster sauce 3 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 1 tablespoon minced garlic (from 2 cloves)

4 bone-in pork chops (each 1 inch thick), room temperature

1 tablespoon minced fresh ginger (from a 1½-inch piece)

1 cup Kalamata olives, pitted if desired

1 tablespoon cornstarch

3 tablespoons capers, preferably salt-packed, rinsed and drained Fresh basil leaves and crusty bread, for serving

1. Preheat broiler with rack 4 inches from heating element. Toss bell pepper and tomatoes with 2 tablespoons oil and red-pepper flakes on a rimmed baking sheet, gently squeezing tomatoes with your hands to release juices; season with salt and pepper. Spread in a single layer. Rub chops with remaining 1 tablespoon oil; season with salt and pepper. Place atop vegetables.

2. Broil 4 minutes; flip chops. Scatter olives and capers evenly over vegetables. Broil until chops are browned in places and a thermometer inserted into thickest part of chops (avoiding bones) registers 138°, 4 to 6 minutes more. Scatter generously with basil.

Serve pork, vegetables, and pan juices with bread.

Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad

Coarse salt and freshly ground pepper 1¼ pounds skirt steak, sliced ¼ inch thick against the grain 1 head broccoli, cut into florets, stems peeled and sliced 1 can (8 ounces) sliced water chestnuts, drained Steamed rice and toasted sesame seeds, for serving

1. Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.

2. Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

Skillet Chicken With Leeks, Potatoes, and Spinach Active Time: 20 min. Total Time: 45 min. Serves: 4

Active/Total Time: 25 min. Serves: 4

¾ cup panko breadcrumbs 1 teaspoon lime zest, plus 3 tablespoons juice

⅓ cup unsweetened shredded coconut 2 large eggs, room temperature Coarse salt and freshly ground pepper 1 pound large shrimp, peeled (tail segments left attached) and deveined, patted dry 1 head romaine lettuce, shredded (about 8 cups) 5 radishes, thinly sliced 1 Fresno or jalapeño chile, thinly sliced

¼ cup hot-pepper jelly or mango chutney, warmed 1 avocado, pitted, peeled, and thinly sliced

1. Preheat broiler with rack 6 inches from heating element. Cover noodles with boiling water in a bowl; let stand 10 minutes.

2. Combine panko, lime zest, and coconut in another bowl. In a third bowl, beat eggs; season eggs and panko with salt and pepper. Dip shrimp in eggs, then panko; press to adhere. Place on a rimmed baking sheet. Rinse noodles under cold water; drain. Toss with lime juice, romaine, radishes, chile, and jelly. Season with salt and pepper. Broil shrimp 2 minutes. Flip; broil until browned in places, 2 to 3 minutes more. Serve, over salad with avocado.

2 leeks, white and light-green parts only, cut into ½-inch rounds, washed well 1 pound baby yellow potatoes, cut into ¼-inch rounds 1 cup low-sodium chicken broth 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 8 bone-in, skin-on chicken thighs (2½ pounds total) 2 teaspoons coriander seeds, toasted and crushed 1 lemon, cut into 6 wedges 1 bunch spinach, thick stems removed (about 6 cups)

1. Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.

2. Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165°, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leekpotato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.

© 20 1 6 M A RT H A ST E WA RT LIV I N G O M N I M ED IA , I N C. A L L R I G H TS R ES ERV ED

4 ounces vermicelli rice noodles

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74

In Our Pantry FOOD & GAT H E R I NG S

PREPARED HORSERADISH This intensely spicy root vegetable has been playing a quiet yet pivotal role for eons, adding flavor to basic recipes: A Bloody Mary would be just peppery tomato juice without a spoonful, and cocktail sauce a mere shadow of itself. Grated and stored in vinegar, the condiment was one of our very first convenience foods, and we think it’s high time to let its zesty flag fly freely.

Morning Crisp

Piquant Salad

HORSERADISH PARSNIP-ANDPOTATO RÖSTI

CITRUS-HORSERADISH DRESSING

Peel and grate 1¾ cups Idaho potatoes and 1 cup parsnips; toss with 4 teaspoons horseradish and ½ teaspoon coarse salt. Melt 1 tablespoon unsalted butter in an 8-inch cast-iron skillet over medium. Press potato mixture into pan.

Cook until bottom is golden, 10 minutes.

Flip; dot 1 tablespoon butter around edges.

Transfer to a 400° oven; bake 25 minutes. Serve, with fried eggs.

Whisk together ½ teaspoon each finely grated lemon and orange zests, 1 tablespoon horseradish, 2 teaspoons white-wine vinegar, and 3 tablespoons saflower oil. Season with coarse salt. Toss with Bibb lettuce, cooked peas, fresh mint leaves, and chopped almonds.

OUR PICK: GOLD’S

Kicked-Up Dip

ARTICHOKES WITH HORSERADISH BUTTER Melt 4 tablespoons unsalted butter.

Stir in 1 teaspoon fresh lemon juice and 2 teaspoons horseradish; season with coarse salt. Serve warm, with steamed artichokes.

It’s additivefree, with grated bits that are neither too fine nor too thick, and the heat level is just right.

Use stainless steel spoons and glass dishes to serve horseradish, as the tart sauce will tarnish silver.

Spicy Spread

HORSERADISHPIMIENTO CHEESE Stir together 2 cups shredded sharp cheddar, ⅓ cup chopped pimiento, ½ cup mayonnaise, and 2 tablespoons each horseradish and thinly sliced scallion. Serve with crackers.

R EC I PES A N D FO O D ST Y LI N G BY L AU R A R EG E ; E V ERY DAY EN T ERTAI N I N G LU N C H EO N PL AT ES, BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

PHOTOGRAPHS BY BRYAN GARDNER

TASTING IS

believing

SALTED CARAMEL BROWNIE BLISS®. YEP, IT’S JUST AS DELICIOUS AS IT SOUNDS. IN FACT, WE’RE SO SURE YOU’LL LOVE IT, THAT IF YOU DON’T, YOU’LL GET YOUR MONEY BACK. TASTINGISBELIEVING.COM WEIGHT WATCHERS on foods and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services is the registered trademark of Weight Watchers International, Inc. SmartPoints is the trademark of Weight Watchers International, Inc. Trademarks are used under license by Dawn Food Products, Inc. ©2016 Weight Watchers International, Inc. All rights reserved.

76

Sweets FO O D & GAT H E R I NG S

THE SLICE IS RIGHT If you love chocolate, you’ll flip for our twist on a chocolate-chip skillet cookie. With gooey morsels and a cocoa-filled batter, it’s a double hit of fudgy flavor.

Plus, all the ingredients can be stirred up in one bowl, for a quick cleanup that’s just as divine.

PHOTOGRAPH BY BRYAN GARDNER

CHOCOLATE-CHOCOLATECHIP SKILLET COOKIE Active Time: 10 min.

Total Time: 35 min.

Serves: 10 to 12 6 tablespoons unsalted butter, room temperature

¾ cup packed light-brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour 2 tablespoons Dutch-process cocoa powder

½ teaspoon baking soda

1. Preheat oven to 350°. In a large bowl, mix butter and sugar with a wooden spoon. Stir in egg and vanilla, then flour, cocoa, baking soda, and salt. Stir in chips.

2. Transfer batter to a 10-inch ovenproof nonstick skillet; smooth top. Bake until just set in center and pulling away from sides, 20 to 22 minutes. Let cool 10 minutes; loosen edges. Turn out onto a wire rack. Reinvert onto a plate, slice, and serve.

It’s delicious alone, or serve it with scoops of vanilla ice cream and cherry jam—perfect counterpoints to its warm richness.

R EC I PE BY SA R A H CA R E Y; FO O D ST Y LI N G BY G R EG LO F TS

½ teaspoon coarse salt 1½ cups (10 ounces) semisweet chocolate chips

Martha Stewart Living™ and the Martha Stewart Circle Logo™ are trademarks of Martha Stewart Living Omnimedia, Inc. © 2016 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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Tough & Lasting

WELLSTON IN SHARKEY GRAY PURESTYLE; SNOWCAP QUARTZ

COMING CLEAN For beautiful kitchens that are a breeze to care for, combine Martha’s easy-to-clean PureStyle™ cabinets with her durable quartz countertops. Together, they’re a match for any busy household.

PURESTYLE WIPES CLEAN EASILY

MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. VISIT HOMEDEPOT.COM/MSLKITCHENS TO VIEW OUR FULL CATALOG.

QUARTZ RESISTS STAINS AND SCRATCHES

79

MAY PHOTOGRAPH BY KATE MATHIS

O FFS E T

Come Into Bloom

HIGHER

When you want style, stat, a fresh coat of paint is the obvious choice. It’s a quick, inexpensive way to transform any room.

But if you’re only putting color on the walls, you’re missing a golden opportunity.

Done right, painted floors create a stylish, easy-to-care-for foundation that will last for years. Pick one of these goofproof designs, grab a brush, and start your next makeover underfoot.

T E X T B Y K E L LY T A G O R E

GROUNDS

81

IN THE KITCHEN

GO GRAPHIC

PRO

I N S I D E /C LO S E T; B RYA N GA R D N ER (O PP O S IT E )

TIP Position your stencil in a corner away from the door to avoid painting yourself into the room.

To keep all the edges of a pattern sharp, rinse the stencil in water frequently.

For a more detailed how-to, visit marthastewart .com/paintedfloor.

Even the most classic kitchen can get a modern update with this approach: Punch up a soft base coat of paint (in this case, an ethereal gray) by using a stencil to create a high-contrast pattern. For great results, good prep is key: Scuf wood floors first to remove any existing finish and to make paint adhere well.

To minimize sanding time, Karen Burke of Bravura Finishes, in Portland, Oregon, suggests using a deglosser (like Krud-Kutter GlossOf; $21, home depot.com) and then giving your floors a light sand before you paint.

On floor: Behr Low Luster Porch & Patio floor paint, in Pacific Fog and Ultra Pure White, homedepot.com.

Staggered triangle stencil, stencil1.com.

IN THE KID’S ROOM

PLAY WITH SPLATTER Whether you’re preparing a nursery or making an existing one grow up, you’ll love this idea for its fun technique and its sophisticated, versatile color palette. As toys change and adult furniture comes in, the design goes from whimsical to edgy. It’s also practical enough for a work room and stylish enough for a contemporary ofice.

On wall: Benjamin Moore interior paint, in Mixed Fruit, benjamin moore.com. On floor: Benjamin Moore Floor & Patio latex enamel paint, in White Dove, Old World, and Grége Avenue, benjamin moore.com.

Swan plush; Shaggy pouf, in White; and Rocking Play chair, in Natural, landofnod.com.

83

FOR KIDS ( OR KIDS AT HEART )

PRO TIP The size of your splatters depends on the size of your brush: Use a toothbrush for tiny dots, and up to a four-inch fl at brush for large spots.

Follow our step-by-step guide at marthastewart .com/paintedfloor.

To make plashy color combos, go for three shades that oer vivid counterpoints to one another. The beauty of these palettes is that they work in the bedroom of any child. Each can look softer or tronger, depending on what color you put on the walls.

Starry Night

B RYA N GA R D N ER

Behr Porch & Patio floor paint in Porch Song makes the deep backdrop, while splatters of Pools of Blue and Ultra Pure White complete the look (homedepot.com).

Blue Skies Alternatively, for a lighter efect, use Pools of Blue as the base color, then add flying drops of Porch Song and Ultra Pure White.

84

IN THE BATHROOM

ADD SHINE A simple bathroom gets some major personality (and an easy-to-clean surface) with a bright pop of color. This look calls for two to three coats of any paint, topped with two layers of highgloss polyurethane for that gleaming finish.

On floor: SherwinWilliams Porch & Floor enamel, in Rapture Blue, sherwinwilliams.com.

MORE IDEAS

Benjamin Moore Floor & Patio latex enamel, in North Sea Green, benjamin moore.com.

Fine Paints of Europe Hollandlac Satin paint, in Van Gogh Yellow, finepaints ofeurope.com.

Sherwin-Williams Porch & Floor enamel, in Dove Tail, sherwinwilliams.com.

PH OTO G R A PH BY B RYA N GA R D N ER ( T H I S PAG E ); PH OTO G R A PH BY T H O M AS LO O F/ T RU N K A RC H IV E , D EC O R ATO R: K A R I M C CA B E , A R C H I T ECT: N AT E M C B R I D E /M C B R I D E + AS S O C IAT ES (O PP O S IT E )

ON THE STAIRS

STEP UP THE COLOR

PRO TIP Cover treads—which must stand up to a lot of wear and tear—with multiple coats. For white, go with three, plus two coats of polyurethane.

Get the detailed how-to at marthastewart.com/ paintedfloor.

With three parts to play up with paint, you can get supercreative on your staircase—just brush a wide swath of color down the middle to create a fauxrunner efect or, as we did here, partner up metallic-gold risers with cream treads and soft-pink walls for an understated elegance.

Both are surefire ways to make going up the stairs (again) a pleasure.

On risers: Modern Masters metallic paint, in Pale Gold, modernmasters.com.

On treads: Farrow & Ball floor paint, in Dimity, us.farrow-ball .com. On wall: Farrow & Ball interior paint, in Calamine, us.farrowball.com.

ANOTHER PALETTE IDEA

From top: Benjamin Moore Floor & Patio latex enamel paints, in Sunset Boulevard and Revere Pewter; and interior paint, in Golden Delicious, benjaminmoore.com.

PRO TIP When it comes to old floors, forget using the seams as a guide. Paint will magnify any sections that aren’t straight.

IN THE ENTRY WAY

WALK THE LINE Spruce up an old wood floor with simple contrasting stripes—or pick two shades to fall in line together.

We love this idea for hallways, mudrooms, and even kitchens. Depending on the colors you choose—and their finishes (matte or high-shine)—the look can be rustic or clean and modern.

87

BETTER FLOOR PLANS There’s no limit to what you can do with a traight edge and a big imagination. We painted floors a basic beige, then used painters’ tape to achieve four eye-catching patterns. Do look down!

PAINT YOUR FLOORS LIKE A PRO TAKE TIME TO PREP To ensure that the paint adheres well, thoroughly scuff wood floors to remove any existing finish.

Sand them with 100-grit sandpaper, followed by 150-grit sandpaper. Wipe up residue with a tack cloth, and vacuum well.

Mask off baseboards and other trim with painters’ tape.

ST Y LI N G BY LO R N A A R AG O N; PH OTO G R A PH BY V I CTO R IA PE A RS O N , I N T ER I O R D ES I G N BY G I N G ER BA R B ER (O PP O S IT E )

CHOOSE THE PROPER PAINT

1

2

3

4

For the easiest, fastest application, opt for satin latex floor paint.

(Although oil-based paints are more durable, they’re tricky to use, can take a long time to dry, and require toxic chemicals for cleanup.)

PROTECT YOUR WORK Lay down base colors using a good-quality paintbrush or a firm, dense foam roller.

Never use a roller with nap, which creates an orange-peel texture, says Chris Pearson of Chris Pearson Floors, in Roselle, New Jersey.

(Also, the paint may not bond uniformly.)

BE PATIENT Allow each coat to dry for 12 to 24 hours before moving to the next stage of your design.

TOP IT OFF 1

2

3

4

Checkerboard

Alternating Stripes

Diamonds

Varied Stripes

Here, green served as the base color. This stunner is ideal for a long hallway or an entryway but takes a little more legwork.

Customize this approach for a room or hallway of any size. We alternated sixinch stripes (one plank) with two-inch and 12-inch stripes for a blend of whimsy and order.

Tape off every other floorboard and paint horizontal six-inch green stripes.

Once they’re dry, measure six-inch rows perpendicular to your existing ones, and finish the grid.

Begin by locating your midpoint (or multiple dividing lines, if you’ve got a lot of ground to cover). Tape above the axis, then tape off every other floorboard below it.

Paint, let it dry, and repeat painting on the other side.

For a full how-to, go to marthastewart.com/paintedfloor.

Always finish a painted floor with at least one coat of polyurethane designed for floors.

Water-based products, available in satin and glossy finishes, are easiest to work with.

Sherwin-Williams Porch & Floor enamel, in Rye Grass and Sand Dollar, sherwin-williams.com.

88

ALL IN A

ROW Inspired by fields of wildflowers, a Los Angeles floral designer is making a name for herself by creating vibrant arrangements that practically leap right out of their planters. Take a peek inside her studio—and pick up a few foolproof tips for making bouquets that will take on a life of their own.

PHO T OGR A PHS BY L AURIE FR A NK EL

|

T E X T BY MELIS S A OZ AWA

RISE

AND SHINE

This cheerful display explodes with color like a bright summer day.

To create it, Clover Chadwick works from high to low, placing tall pink larkspurs first, then adding shorter spires of white veronica and orange poppies, and finishing with a soft carpet of peonies, sunflowers, and carnations.

90

FROM LEFT At the entrance to Dandelion Ranch, Chadwick’s studio in an industrial section of Los Angeles,

abandoned tires are transformed into a thing of beauty. Inside, she works her botanical magic.

O

NE OF CLOVER CHADWICK’S fondest memories of growing up in Los Angeles was bounding into the family car as a young girl and being whisked away on a road trip. Sitting in the backseat, she’d look out the window in awe at the blur of roadside flowers and meadows whizzing by. Those images stayed with her, and ultimately sparked the organic, free-form approach to arranging flowers that she’s become known for.

Stretched across long, narrow containers, her “garden screens,” as she calls them, are now popping up at weddings and chic establishments around her hometown and beyond. “They’re like little slices of meadow,” she says.

Chadwick didn’t start as a florist, however. Only a decade or so ago, she was managing restaurants, and wishing their centerpieces were more considered—like the unforgettable displays of wildflowers at the French Laundry, where she had a stint as maître d’. Flowers shouldn’t be an afterthought, she believes, but “an intentional part of the dining experience.” Soon she began creating arrangements for restaurants, and her business “naturally bloomed from there,” she says.

Her client list quickly expanded, and before long she had opened her first studio, in 2003. A tiny spot in the lot out back, where she planted

a wild garden, served as her workshop. “The studio practically sprang from a crack in the concrete,” she says of her humble beginnings.

She’s since moved to a larger location, but her approach remains the same. Her vessel of choice is almost always a shallow bowl or low rectangular box, which she fills with moistened rock wool, a natural alternative to synthetic floral foam. “Since it’s a growing medium, often used in hydroponic gardening, it can prolong the life of the arrangement for about a week,” she says.

Every project starts with a sketch, then moves to what she jokingly calls a “branch-off”: Each stem is laid out; after examining their shapes, she decides which of them will “win” a spot. The tallest go first. Other than that, she says, “I let the flowers be my guide.” If a poppy looks best facing left, she’ll create a design that showcases its good side. Next, she “colors in” the empty spaces with shorter stems but avoids any overlap. “I imagine the flowers are growing toward the sun,” she says.

To finish, she covers the base with blossoms, echoing the shades in the tall stems above.

What results is an homage to the natural landscape. “By highlighting the lines of each flower, you can appreciate the beauty in the way things grow,” she says—just as she once did through the car window, but now does up close, with the luxury of stopping and smelling them.

INTO THE

WOODS

Soaring fiddlehead ferns, chartreuse sword ferns, and nodding Sicilian honey garlic offer height to this verdant arrangement, inspired by a wander through woodlands.

Chadwick likes placing a pair of her screens on either side of an entrance.

TRICKS OF THE TRADE

PREP LIKE A CHEF

Clean and cut all of your materials. Have everything in its place, in separate containers, and organized by flower type and color.

C R E AT E A PA L E T T E

Make sure to gather a variety of shades from each hue—from light to dark. “It adds a richness, giving texture and depth,” Chadwick says.

CONSIDER ALL SIDES

Place your vessel on a lazy Susan, so you can spin it around easily and look at it from every angle. This way, your arrangement will be balanced and look good from all sides.

ABOVE

THE CURVE Ivy winding around branches of curly willow adds a sense of movement to this mostly foliage arrangement.

A mix of succulents and fuzzy gray dusty miller weaves in texture.

Buckets of clipped and organized stems line Chadwick’s studio, ready to go.

“If you get stumped while arranging, imagine you’re working on a puzzle,” she says. “Figure out the shape that’s missing, and find a flower to fill that spot—but mostly, have fun.”

Slow-Baked Salmon and Cherry Tomatoes Cooking low (at 275 degrees) makes for tender meat and a vibrant hue. Set off the fish’s decadence with a little basil and a burst of tangy-sweet tomatoes.

WILD SALMON ABOUT

Rich in flavor, beautiful in color, succulent in texture, and one of the best natural sources of heart-healthy omega-3 fatty acids around—we could go on (and on) about our love for this wild fish. May also marks the start of salmon season in the remote waters of Alaska. To get you hooked, we created eight irresistible dishes, using not only the fresh variety but frozen, canned, and smoked salmon, too, so that you can enjoy it every month of the year.

I L LU ST R AT I O N S BY A LI C E PAT T U L LO

PHOTOGRAPHS BY MARCUS NILSSON | TEXT BY JANE LEAR

95

Crisp Grilled Salmon With Fennel-Olive Relish

+

Dramatic and foolproof, this dish is made for entertaining. Cover the grill while cooking and you won’t need to stress over flipping the fish— and the results will be perfect all the way through. A simple relish adds a briny crunch.

Before cooking, remove any small bones: Run your finger along the thickest part of the fillet, working from head to tail, to detect them. Then carefully remove them with needlenose pliers.

No.

01

/ FRESH /

For recipes, see page 124.

Wild salmon, which spends most of its life in the open ocean, can be sustainably harvested once it returns to its spawning grounds.

Most of what we enjoy today is from Alaska or Washington’s Puget Sound.

King salmon is prized for its full, buttery flavor, while sockeye is lighter in taste and firmer in texture. Coho is the mildest and most delicate of the common fresh varieties.

96

Spicy CoconutSalmon Curry This easy riff on a Thai staple gets big flavor from four basic ingredients: curry paste, coconut milk, yellow bell pepper, and bok choy. It’s even heartier ladled over short-grain brown rice or Asian noodles.

No.

02

/ FROZEN /

Some wild salmon is caught and immediately flashfrozen, which helps preserve its natural texture, flavor, and nutrition.

What’s more, it’s widely available in grocery stores, packaged individually or sold in bulk. Stock your freezer with this variety and you’ll be able to make good—and good-foryou—meals any day of the week.

Grilled Salmon Sandwich With Herbed Mayonnaise Pat a smoky rub on thawed frozen fillets, heat them quickly over a live fire, and dinner is served. Mayo— flavored with parsley, chives, and basil—offers a cool counterpoint.

+

For fast defrosting, submerge the fish— plastic packet and all—in a bowl of cold water; it’ll be ready to cook in about 10 minutes.

98

Pan-Fried Salmon Cakes Forget traditional breadcrumbs— the salty flavor of ground-up pretzels brings these canned-salmon patties to life. Dill and scallions brighten every bite.

No.

03

/ CANNED /

For a convenient, inexpensive, and healthy source of protein, look no further than canned wild salmon.

It’s higher in omega3s than tuna, and ounce for ounce costs about the same.

Most of what you’ll find is pink salmon (which refers to the color and species; it’s rarely sold fresh). For a meatier taste, try sockeye, often labeled “red salmon.”

+

“Premium” canned salmon comes without skin or bones, while “regular” includes its skin (full of omega-3s) and soft, edible, calcium-rich bones. Either type can be used in this recipe.

Pasta With Salmon, Broccoli Rabe, and Garlic With a fish this assertive in flavor, bring on robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes. It’ll hold its own superbly.

100

Smoked-Salmon Lettuce Rolls With Avocado and Tahini Southeast Asian summer rolls were our jumping-off point for this no-cook recipe. Serve it with a nutty, Srirachaspiked tahini dipping sauce and everyone will be angling for more.

No.

04

/ SMOKED /

Cold-smoked salmon, prepared at no higher than 90 degrees, has a pleasing balance of smoke and salt, and a silky texture that can be thinly sliced. Hot-smoking (at temperatures up to 170 degrees) actually cooks the fish—resulting in thick pieces that break apart into intensely flavorful forkfuls. Both forms are equally delicious and versatile.

+

One of our go-to sources for smoked salmon is Russ & Daughters, in New York City (russand daughters.com).

Good news: They ship!

R EC I PES BY S H I R A B O CA R ; A RT D I R ECT I O N BY JAS PA L R I YAIT; ST Y LI N G BY TA N YA G R A FF

Smoked-Salmon Potato Salad With Eggs and Herbs Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. We tossed it in a lemon-Dijon dressing, then added soft-cooked eggs. Originally developed as a side, this has become a favorite breakfast in our test kitchen.

In these modern times of instant messaging and email, it’s especially sweet to receive a handwritten and heartfelt note—even more so when it’s adorned in a way that has it bursting out of your mailbox.

But you don’t need to be a calligrapher to do this yourself. On these pages, learn how to unleash a simple skill and easily embellish cards and gifts, decorating them with love in every letter.

PHO T OGR A PHS BY RYA N LIEBE

|

H A ND LE T T ERING BY VA LERIE M C K EEH A N

|

T E X T BY K AT IE HOLDEF EHR

103

Make a Statement These cheerful notes look as sweet as the messages they convey.

Pink ink on similarly colored paper makes a nice display—or go high-contrast to sing out your sentiments.

104

Relax. Stay loose. This isn’t calligraphy.

You don’t have to string along each letter in continuous, uniform strokes—or have the pressure of permanent ink. Rather, pencil in characters first, then embellish and add color. Valerie McKeehan, owner of chalk-art shop Lily & Val (lilyandval.com) and author of THE COMPLETE BOOK OF CHALK LET TERING (Workman), calls it “the art of drawing letters.” The effect is charmingly old-fashioned yet freshly modern all at once.

1

2

3

4

Create a guide

Do a sketch

Add a little flourish

Make it bold

Remember how helpful that writing paper was in first grade? Same idea here. On stationery or a gift item, decide where you’d like your message to appear. Then, with a number-two pencil and a ruler, lightly draw two parallel lines—one for your letters to sit on, the other to mark how high you’d like them to go. (As you get the hang of it, you can also try lettering along a curved baseline for a playful look.)

Etch out the lines on scrap paper, too.

Most fonts originate from one of three standard typeface styles: serif, sans serif, and script (each shown on the following page).

Choose one, or explore more options in your computer’s font menu or online.

(Search “hand lettering,” for example.) Practice your word on scrap paper: Start with the general shape of each letter, then build on that to craft each character.

Once you’re comfortable, replicate it lightly in pencil on the desired surface.

Experiment with decorative touches, such as curlicues and leafy laurels.

These little accents pack big personality and can help you hit the right note, whether you’re going for a lighthearted, serious, or celebratory tone. Test them on scrap paper before working on the real thing.

Fill in the strokes with colored pencil, ink, or marker, working from the top down to avoid smudging. Anchor your wrist on the table to steady your hand, and allow the ink to dry completely before erasing your guides and any stray pencil marks.

TH E WRITE STU FF

For the smoothest, most brilliant results, consider our favorite tools: Try the ultrafine points on Le Pen markers for small-scale projects, and the broad points on Tombow Dual Brush pens for larger formats. We love Sakura Gelly Roll pens, used for the gifts on page 107, because they glide effortlessly along paper. Look for them at your local art-supplies shop.

What’s Your Type?

Match your font to your message. The minimalist look of sans serif, right, reads as casual and unfussy. Serif, with its tiny lines at the end of each stroke, feels classic. Script’s elegant loops instantly elevate anything.

106

A RT D I R ECT I O N BY J EN N I FER WAG N ER ; ST Y LI N G BY TA N YA G R A FF A N D S I L K E STO D DA R D; PRO P ST Y LI N G BY A N G H A R A D BAI L E Y

Signed, Sealed, and Delivered A handwritten name or phrase makes a basic notebook giftworthy and turns a plain box into a keepsake. Personalize nonpaper items, too, with an embellished belly band, sticker, or tag.

Clockwise from top left: Luggage tag, by GiGi New York, $40, bergdorfgoodman.com. Rectangular box set, by Hay, in Red, $45 for 5, momastore.org. Diagonal Striped Bigger Bitty bags, in Aqua, $6 for 20, whiskergraphics.com. Address label (on bag), by Avery, 1" by 2 â…?", $7 for 10 sheets, amazon.com.

what grows

109

t o g e t h e r. . . ...GOES TOGETHER! While you can buy ARTICHOKES AND ASPARAGUS almost year-round, these earthy Mediterranean transplants are meant to be enjoyed at the height of spring, when they’re bursting with flavor. Prepare them grilled, steamed, raw, or oven-fried, then serve them happily side by side or satisfyingly alone— these vegetables are the essence of the season.

P HO T OGR A P HS BY ROMUL O YA NE S

|

T E X T BY JA NE LE A R

110

In the States, the green globe artichoke has ruled for years, but locally grown European varieties are now on offer, too, bringing new colors and shapes (and slightly different flavors) to the table.

GRILLED A R T I C H O K E, GREEN G A R L I C,

and GOAT CHEESE BRUSCHETTA The heat and smoke of your grill will bring out a steamed artichoke’s subtle sweetness. The vegetable also plays well with another harbinger of spring: mild green garlic, which is harvested early, before the cloves form a head. Add grilled slices of bread, fresh goat cheese, and a sprinkle of redpepper flakes and you have a light, crisp, creamy appetizer that’s just right for a May evening.

111

Thick or thin? It’s a matter of taste rather than preference.

Larger stalks of asparagus are easier to grill and also (surprisingly) often the most tender.

GRILLED FLANK STEAK

and ASPARAGUS

with CHIMICHURRI BUTTER In this take on chimichurri— a green herb sauce for grilled meats that originated in Argentina—we sub in softened butter for traditional oil. Use it liberally on asparagus stalks hot off the grill and on the full-flavored flank steak.

112

RAW ARTICHOKE

and WHITEASPARAGUS FARRO SALAD Chewy farro provides a hearty bed for pristine vegetables in this satisfying main-course salad.

Raw baby artichokes, which have a nutty crispness similar to that of celery root, complement mild, tender white asparagus.

R EC I PES BY G R EG LO F TS; ST Y LI N G BY AY ES H A PAT EL

White asparagus is simply the regular variety that has been covered with soil as it grows.

Lack of sunlight means no chlorophyll— and no green hue.

113

“Baby” artichokes aren’t actually young— they just grow to maturity lower on the plant’s stalk (the big ones are on top).

But they’re extratender and can be eaten whole.

STEAMED-

CRISPED

ARTICHOKE

BABY

and

ARTICHOKES

ASPARAGUS

with

SALAD

CAPER

Springtime on a plate: In this vivid and verdant salad, the principal ingredients are cooked until tender, then tossed with paper-thin radish slices, mustard greens, and watercress. Embellish it with edible flowers and it will rise to a special occasion—in May, it’s perfect for a Mother’s Day brunch. Serve the steamed artichoke leaves on the side, with some of the mustardy vinaigrette (or plain melted butter) for dipping.

These morsels are a nod to the classic Roman-Jewish preparation carciofi alla giudìa, but with a light twist.

Instead of deep-frying flattened baby artichokes, we rubbed trimmed baby artichokes with oil, then popped them into a very hot oven. Result: as crackly as the original, with less fat and mess. Finish it off with a creamy caper sauce.

AÏOLI

Craft a delicious moment anytime with

Stacy’s Fire Roasted Jalapeño Pita Chips, ®

made with real jalapeños baked into every crisp bite.

STACY’S IS A TRADEMARK OF STACY’S PITA CHIP COMPANY, INC. ©2016

115

HOW-TO HANDBOOK Learn, Make, Connect

ASK MARTHA

WHAT’S THE TRICK TO CRISP WAFFLES? MINE ALWAYS TURN OUT SOGGY.

All it takes is a little patience. First, preheat your waffle iron, and start with roomtemperature ingredients—a cold batter can lead to undercooking. Next, make sure each waffle is fully cooked before you open the lid of the iron—you’ll know it’s ready when the steam stops billowing out. Remove it and gently toss it back and forth between your hands several times, allowing steam to escape before it hits the plate. Finally, top it with syrup and butter just before you’re ready to eat—and enjoy!

—Julie Servantez, Milton, Wis.

PHOTOGRAPH BY BRYAN GARDNER

N U T R ITI O N A N D TASTE IN ON E M E AL .

CRUNCHY

TENDER

K IB B L E

M E AT Y SH RE DS

Purina® Pro Plan® SAVOR® Shredded Blend provides an ultimate combination of crunchy kibble and tender, meaty shreds for a unique mealtime experience.

®

made with

® brand CAT FOOD

REAL CHICKEN OR SALMON IS THE

®

40

%

PROTEIN

TO HELP MEET A CAT’S UNIQUE NUTRITIONAL NEEDS

⇒rst ingredient

Purina trademarks are owned by Société des Produits Nestlé S.A. Any other marks are property of their respective owners. Printed in USA.

117 HOW-TO HANDBOOK

Q:

“MY CAT LOVES Ask Martha

I have a hard time washing the inside of my thin-necked bottles and vases.

Any suggestions? —Mary Ellen Wollam, Oviedo,

and I love that it’s good for him.”

Fla.

A:

Enlist the help of a fizzy mix of vinegar and baking soda, following these steps. The bubbles will do the work as they seep into angles and crevices.

1

THIS FOOD - cassie_ny

“Both my cats absolutely love this!! They don’t even want wet food anymore. We have

SWITCHED OVER

2

to Purina® Pro Plan®.”

PH OTO G R A PH S BY YAS U + J U N KO ( VAS ES), B RYA N GA R D N ER (G LU ES); I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

- eva_pa 1. FROTH UP Working over a sink, fill the vessel with 2 inches of white vinegar.

Add baking soda until it foams. When the foam subsides, scrub of stubborn grime with a narrow bottle brush.

Thousands of cats already love Shredded Blend. Share your cat’s extraordinary reaction and see thousands of others at

2. DO THE TWIST To absorb moisture (and prevent residue), insert a twirled paper towel. Leave a bit of towel sticking out at the top so you can pull it out when the bottle is dry.

SAVORCATREACTIONS.COM

Q: There are so many glues at the crafts store—which ones do you recommend?

—Deborah Bryson, Deerfield Beach, Fla. A: Choosing the right adhesive depends on the kinds of materials you’re using in a project.

Here, a few favorites that are sure to stick.

For bonding metal, tile, and ceramics, Beacon 527 Multi-Use is an ultrastrong adhesive that dries clear and holds tightly. $6 for 2 oz., michaels.com.

For securing little things to plastic and metal, Deco Princess’s tiny applicator tip makes quick work of bedazzling sequins and rhinestones. $7 for 10 ml, tohoshoji-ny.com.

For scrapbooking and paper crafts, Aleene’s Clear Gel Tacky Glue is our go-to—it goes on smoothly and dries invisibly. $3.50 for 4 oz., michaels.com.

AVAILABLE EXCLUSIVELY AT PET SPECIALTY RETAILERS SUCH AS:

118 HOW-TO HANDBOOK

Pets

TEXT BY EVELYN BATTAGLIA

Put a damper on dust bunnies by regularly grooming your dog or cat outdoors.

THE OLD-SCHOOL WISDOM:

Banish pets to a single area in your home to keep the rest of it spic-and-span. But that’s no fun.

Let them roam freely. To see (and breathe in) big improvements, launch these initiatives in conjunction with your usual vacuuming-and-dusting routine.

1. Set up a grooming regimen.

Remove hair and dander by brushing your pets’ fur weekly.

Not only does this keep both

2. Treat accidents right away.

First blot the accident with rags, then treat messes with a squirt of dishwashing liquid diluted in a little water. Try an odor neutralizer designed to prevent pets from continually marking the same location, such as Nature’s Miracle (from $9, petsmart.com).

Saturate carpet fibers for optimum results, and let them dry naturally. Never use steam cleaners on rug or upholstery stains, as the heat can permanently set the splotch—and its scent—by bonding the protein to the fibers.

3. Designate a refreshments station. Wash food and water

bowls daily in hot soapy water.

Store kibble in a tightly sealed bin.

And make it a habit to feed your pets in a tucked-away space, such as the back corner of the kitchen. If a stench develops, spray the floors with a solution of two cups of water, one tablespoon of white vinegar, and one

teaspoon of baking soda, says Kay Gebhardt, a product analyst at eco-friendly cleaning company Seventh Generation.

4. Take control of the litter box.

It’s important to give your cat op-

tions, says Bishop. So if you have one cat, keep two litter boxes (two cats need three, and so on).

Place each in a secluded space, such as a bathroom or closet, and prevent odors from lingering by placing an activated-carbon air freshener, like Moso Natural Air Purifying Bag ($11, mosonatural .com), nearby. Scoop and throw away the waste every day, and top the container off with new fragrance-free litter as needed.

Scrub the box weekly with a rag or sponge dipped in a mixture of fragrance-free dishwashing liquid and warm water.

Dry thoroughly, then sprinkle baking soda into the bottom.

Place a litter mat (or just cut one out of a regular doormat) outside the opening, so your kitty can march away without a trace.

5. Launder bedding and carriers frequently. Once a week, wash

fabrics and cushions in hot water with gentle, fragrance-free nonchlorine-bleach laundry detergent. “It’s a great alternative to bleach in removing smells and stains—but also nontoxic,” says Gebhardt. Roll a lint brush over them daily, and spray them with the baking soda–vinegar solution from strategy 3. Ditto with any upholstered parts of travel carriers, especially if they’re toted regularly. If they’re used only occasionally, clean after each trip, so your pet’s home away from home is always equally clean and fresh.

JA M I E C H U N G/ T RU N K ARC H IV E

HOME, SWEET-SMELLING HOME When four-legged friends are housemates, the fur is often flying and the odors lingering. But with a few smart tips, you can keep your place in a sparkling state (and love your pet—even when she’s muddy, too).

from collecting on your floors, it also helps increase the animals’ blood flow—which in turn moisturizes the skin and inhibits shedding, says Raymond E. Bishop, a veterinarian and founder of Animal Health Care P.C., in Naperville, Illinois.

Shampoo pets once a month (for finicky felines, a trip to the groomer might be in order).

Never use hot water, which can dry out skin and cause irritation.

Clean grimy paws with a damp cloth, or stow gentle premoistened wipes, such as Burt’s Bees Hypoallergenic Dog Wipes ($12, petsmart.com), by the door for Fidos that won’t sit, let alone stay while you fetch a washcloth.

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120 HOW-TO HANDBOOK

How-tos

Good Things PAGE 23 Gummy Flower Cupcakes

OmbrĂŠ Merluza Dahlia

Slice Haribo Sour Peaches, then arrange on frosted cupcake, fanning out from center.

Simple White Daisy

Snip a Bumplettes Tutti Frutti Beaded gumdrop in half; place in center of cupcake, cut-side up. Surround with mini-marshmallow-slice petals, cut-side up.

Red-andYellow Garden Rose

Cut Haribo Sour Peaches in half horizontally, then slice crosswise. Working from outside in, push pieces into frosting at an angle so they stand up, overlapping slightly.

Pink Clematis

Place a Jelly Belly Champagne Bubbles gumdrop in center. Cut Haribo Pink Grapefruit pieces in half horizontally; slice off one tip.

Arrange around gumdrop.

White Chrysanthemum

Working from outer edge in, layer mini-marshmallow-slice petals in a circular pattern, cut-side up.

Classic Red Rose

Cut a 20-inch strip of Sour Power Strawberry Candy Belt lengthwise into a wavy line. Starting from center, swirl around top.

A A RO N DY ER

Here’s how to snip, shape, and swirl candies into sweet blooms.

122 HOW-TO HANDBOOK

How-tos

Gummy Flower Cupcakes

Sour White Spider Mum

Snip a Jelly Belly Raspberry gumdrop in half; place in center of cupcake, cut-side up.

Thinly slice Haribo White Grapefruit pieces, then snip in half. Arrange slices around gumdrop, cut-side up.

Sugar-Coated Rose

Twist a 10-inch strip of Sour Power Pink Lemonade Candy Belt. Starting from center, twirl around top.

Pale-Pink Chrysanthemum

Snip a Jelly Belly Champagne Bubbles gumdrop in half; place in center of cupcake, cut-side down. Poke thin slices of Haribo Pink Grapefruit pieces into frosting so they stand up.

Pink Geranium

Snip a Jelly Belly Champagne Bubbles gumdrop in half; place in center of cupcake, cut-side down. Snip 5 Bumplettes Tutti Frutti Beaded gumdrops in half; arrange around center, cut-side down.

Red Dahlia

Working from outer edge in, arrange thinly sliced Sour Patch Cherries in a circular pattern.

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A A RO N DY ER

Snip Ferrara Gummy Rings in half and arrange on top.

Two-Tone Rose

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124 HOW-TO HANDBOOK

Recipes

Wild About Salmon RECIPE INDEX

STARTERS, SALADS, AND SIDES Artichokes With Horseradish Butter 74 Baby Artichokes, Crisped, With Caper Aïoli 130 Bruschetta, Grilled Artichoke, Green Garlic, and Goat Cheese 126 Farro Salad, Raw Artichoke and White-Asparagus 128 Roasted-Corn Salad Cups, Seasoned 70 Rösti, Horseradish Parsnipand Potato 74 Salad, Steamed-Artichoke and Asparagus 128

MAIN DISHES Beef and Broccoli Stir-Fry With Water Chestnuts recipe card

Fennel fronds (optional) 95

Slow-Baked Salmon and Cherry Tomatoes

Crisp Grilled Salmon With Fennel-Olive Relish

WILD SALMON

+

ABOUT

SLOW-BAKED SALMON AND CHERRY TOMATOES Active Time: 10 min.

Total Time: 50 min.

Serves: 4 3 tablespoons extra-virgin olive oil 12 ounces cherry tomatoes, halved 1 clove garlic, smashed 2 sprigs fresh basil

Pork Chops With Yellow-Pepper Puttanesca recipe card Salmon Cakes, Pan-Fried 126 Salmon, Crisp Grilled, With Fennel-Olive Relish 124 Salmon, Slow-Baked, and Cherry Tomatoes 124 Sandwiches, Grilled Salmon, With Herbed Mayonnaise 124 Shrimp, Coconut-and-LimeCrusted, With Rice-Noodle Salad recipe card Smoked-Salmon Lettuce Rolls With Avocado and Tahini 126 Smoked-Salmon Potato Salad With Eggs and Herbs 126 Tacos, Ancho-Chicken and Oregano-Cod 70

DESSERTS Churros, Baked 24 Cookie, Chocolate-ChocolateChip Skillet 76

01

/ FRESH /

Curry, Spicy Coconut-Salmon 124

Pasta With Salmon, Broccoli Rabe, and Garlic 126

No.

Rich in flavor, beautiful in color, succulent in texture, and one of the best natural sources of heart-healthy omega-3 fatty acids around—we could go on (and on) about our love for this wild fish. May also marks the start of salmon season in the remote waters of Alaska. To get you hooked, we created eight irresistible dishes, using not only the fresh variety but frozen, canned, and smoked salmon, too, so that you can enjoy it every month of the year.

Chicken, Skillet, With Leeks, Potatoes, and Spinach recipe card Flank Steak, Grilled, and Asparagus With Chimichurri Butter 128

ground pepper 1 lemon, cut into rounds

PAGE 94

Coarse salt and freshly ground pepper 4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)

1. Preheat oven to 350°. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves. Season with salt. Bake until tomatoes are just wilted, about 20 minutes.

Remove from oven and reduce heat to 275°.

2. Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish and bake until just cooked through and a thermometer inserted into thickest part registers 120°, about 15 minutes. Serve, sprinkled with remaining basil leaves.

Fennel-Olive Relish (recipe follows)

Heat grill to medium; brush grates with vegetable oil. Drizzle both sides of salmon with olive oil; season with salt and pepper.

Place salmon on grill, skin-side down, and cover. Grill, without moving fish, until just opaque in center and skin is crisp, 7 to 9 minutes. Using 2 spatulas, transfer fish to a platter. Drizzle lemon rounds with olive oil; grill until lightly charred, about 2 minutes a side. Transfer to platter; sprinkle with fennel fronds. Serve, with relish.

FENNEL-OLIVE RELISH Active/Total Time: 15 min.

Makes: About 1 cup Reserve the fennel fronds for garnishing the salmon, if desired.

½ small fennel bulb, cored and finely diced (about 1 cup) 10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped ( ½ cup)

Margaritas, Mango-Mint 70 Mocktail, Ombré 28

MISCELLANEOUS Dressing, Citrus-Horseradish 74 Horseradish-Pimiento Cheese 74

flat-leaf parsley 6 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice 1 dried chile de árbol, stemmed and crumbled Coarse salt

Combine first seven ingredients in a bowl. Season with salt.

Relish, Fennel-Olive 124 Simple Syrup, Rhubarb 2 Slaw, Spicy Pineapple 70 Spread, Garlicky Seed 28

CRISP GRILLED SALMON WITH FENNEL-OLIVE RELISH

SPICY COCONUT-SALMON CURRY

Active Time: 30 min.

Total Time: 35 min.

Serves: 4

Active Time: 30 min.

Total Time: 40 min.

Serves: 4

Vegetable oil, for brushing 1 skin-on side wild salmon (about 1½ pounds and 1 inch thick)

Extra-virgin olive oil, for drizzling Coarse salt and freshly

1 can (14 ounces) unsweetened coconut milk 1 yellow bell pepper, seeded and cut into 1-inch pieces 2 heads baby bok choy, trimmed and cut crosswise into 1-inch slices 2 frozen wild-salmon fillets (each 6 ounces and 1 inch thick), thawed, skins removed Lime wedges, for serving

1. Heat oil in a medium saucepan over medium. Add onion, garlic, ginger, and a pinch of salt; cook, stirring, until softened, about 6 minutes. Add curry paste; cook 1 minute. Add coconut milk and 1½ cups water; bring to a simmer.

Add bell pepper and cover; cook 10 minutes. Add bok choy, cover, and simmer until vegetables are crisp-tender, 2 minutes more.

2. Season salmon with salt; add to curry. Remove pan from heat and cover. Let stand until salmon is just cooked through, about 3 minutes. Gently break up salmon into large pieces. Serve, with lime wedges.

¼ cup finely diced red onion ½ cup coarsely chopped fresh

BEVERAGES Iced Tea, Quick 24

Coarse salt 2 tablespoons Thai green curry paste

2 tablespoons extra-virgin coconut oil or vegetable oil 1 small onion, diced 2 cloves garlic, minced 1 piece fresh ginger (1 inch), peeled and thinly sliced

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE Active/Total Time: 25 min.

Serves: 4 Vegetable oil, for brushing 4 frozen wild-salmon fillets (each 6 inches and 1 inch thick), thawed Extra-virgin olive oil 1 tablespoon smoked paprika 1 tablespoon light-brown sugar Coarse salt and freshly ground pepper

¼ cup chopped fresh herbs, such as dill, parsley, basil, and/or chives

¾ cup mayonnaise 4 seeded rolls, halved Romaine lettuce leaves, sliced tomatoes, cucumbers sliced on the bias, and lemon

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126 HOW-TO HANDBOOK

wedges, for serving Flaky sea salt, such as Maldon, for serving

1. Heat grill to medium-high; brush grates with vegetable oil.

Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.

2. Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber.

Season with flaky salt, pepper, and a squeeze of lemon; serve.

Recipes

3. Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook 4 cakes, flipping once, until golden brown and crisp, about 3 minutes a side. Repeat with remaining oil and cakes.

Sprinkle with dill and serve, with lemon wedges.

PASTA WITH SALMON, BROCCOLI RABE, AND GARLIC Active Time: 20 min.

Total Time: 30 min.

Serves: 6 1 pound penne rigate Coarse salt 1 bunch broccoli rabe (about 1 pound), trimmed and cut into 2-inch pieces

¼ cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced

¼ teaspoon red-pepper flakes, PAN-FRIED SALMON CAKES Active Time: 30 min.

Total Time: 1 hr.

Makes: 8 Don’t use thin pretzels in this recipe— they’ll make the cakes too salty.

3 ounces large hard pretzels, such as Pennsylvania Dutch

½ cup mayonnaise 1 large egg, lightly beaten

¼ cup chopped fresh dill, plus more for sprinkling

¼ cup chopped scallions (from 3 or 4) 2 lemons, 1 zested, 1 cut into wedges for serving 1 can (14 ounces) wild salmon, drained 2 tablespoons vegetable oil

1. Break pretzels into pieces; pulse in a food processor until finely ground. (You should have ½ cup.)

2. In a medium bowl, combine mayonnaise, egg, dill, scallions, and lemon zest. Fold in ground pretzels and salmon until just combined.

Cover and refrigerate until firm, about 30 minutes. Using a ¼ cup measure, form mixture into 8 cakes, each about ½ inch thick.

plus more for serving

½ cup finely grated Pecorino Romano (2 ounces), plus more for serving 1 can (6 ounces) wild salmon, drained

1. Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done.

Reserve 1 cup pasta water; drain pasta and broccoli rabe.

2. Combine oil, garlic, and redpepper flakes in pot over medium.

Cook, stirring, until garlic is just softened, about 2 minutes.

Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon.

Serve, with more cheese and redpepper flakes and a drizzle of oil.

SMOKED-SALMON LETTUCE ROLLS WITH AVOCADO AND TAHINI Active/Total Time: 15 min.

Makes: 8

¼ cup tahini 1 teaspoon soy sauce 1 teaspoon Sriracha

1 tablespoon fresh lemon juice, plus lemon wedges, for squeezing 8 leaves tender lettuce, such as Bibb or Boston 1 avocado, pitted and sliced Coarse salt and freshly ground pepper 2 ounces cold-smoked wild salmon

Combine tahini, soy sauce, Sriracha, and lemon juice in a small bowl. Arrange lettuce leaves on a work surface.

Top with avocado; squeeze a little lemon juice over. Season with salt and pepper; top with salmon. Roll and serve, with dipping sauce.

SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS Active Time: 25 min.

Total Time: 40 min.

Serves: 6 2½ pounds small potatoes, scrubbed and halved Coarse salt and freshly ground pepper 4 large eggs 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice

¼ cup finely diced red onion ¼ cup extra-virgin olive oil 4 ounces hot-smoked salmon (available at specialty stores and some supermarkets), flaked 3 tablespoons coarsely chopped fresh tarragon, for serving

1. Prepare an ice-water bath.

Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.

2. Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.

What Grows Together…

Goes Together!

PAGE 108

109

what grows

t o g e t h e r. . . ...GOES TOGETHER! While you can buy ARTICHOKES AND ASPARAGUS almost year-round, these earthy Mediterranean transplants are meant to be enjoyed at the height of spring, when they’re bursting with flavor. Prepare them grilled, steamed, raw, or oven-fried— serve them happily side by side or satisfyingly alone— these vegetables are the essence of the season.

GRILLED ARTICHOKE, GREEN GARLIC, AND GOAT CHEESE BRUSCHETTA Active Time: 1 hr.

Total Time: 1 hr. 45 min.

Makes: 8 Green garlic bulbs look like scallions; this time of year they’re available at many farmers’ markets. If you can’t find them, substitute the peeled cloves from a head of regular garlic and the green top of a scallion.

¾ cup extra-virgin olive oil 5 bulbs green garlic, bottoms trimmed, and ¼ cup thinly sliced tender green tops, plus more tops for serving 3 sprigs fresh rosemary (each 6 inches long) 2 lemons, halved 4 large artichokes, such as globe Coarse salt 8 ounces soft goat cheese

¼ teaspoon red-pepper flakes, plus more for serving 8 slices ( ½ inch thick) country bread, preferably sourdough

1. Combine oil, garlic bulbs, and rosemary in a small saucepan; bring to a simmer over medium.

Reduce heat to low; simmer until garlic is golden, about 15 minutes.

Remove from heat; let cool.

hts Reserved.

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128 HOW-TO HANDBOOK

2. Squeeze 2 lemon halves into a large bowl of water; add rinds.

Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem.

(Transfer to lemon water as you work to prevent discoloration.)

3. Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover. Steam until hearts are easily pierced with the tip of a knife, 30 to 35 minutes.

Transfer to a plate; let stand until cool enough to handle, then cut in half lengthwise and scoop out and discard fuzzy chokes.

4. Strain infused oil; discard rosemary. Mash garlic bulbs into a paste and stir into goat cheese with ¼ cup infused oil, green garlic tops, and red-pepper flakes.

Season with salt.

5. Heat grill to high. Brush artichokes with infused oil; season with salt. Grill, brushing with more oil and turning a few times, until charred in places, 8 to 10 minutes. Grill bread, turning once, until charred in places, 1 to 2 minutes. Lightly brush bread with infused oil.

6. Remove artichoke leaves from bottoms; cut bottoms into slices and reserve leaves for eating separately. Slather grilled bread with goat-cheese mixture and top with sliced artichokes. Drizzle with more infused oil, sprinkle with more red-pepper flakes and green garlic tops, and serve.

GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER Active/Total Time: 45 min.

Serves: 4 1 stick unsalted butter, softened 2 tablespoons minced shallot

⅓ cup packed finely chopped fresh flat-leaf parsley

Recipes

⅓ cup packed finely chopped fresh cilantro 3 tablespoons red-wine vinegar

Coarse salt and freshly ground pepper 1 pound thick asparagus, trimmed 2 teaspoons extra-virgin olive oil 1 pound flank steak, room temperature

1. Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper.

Toss asparagus with 1 teaspoon oil; season with salt and pepper.

Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.

2. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125° for mediumrare, 8 to 10 minutes total.

Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.

¼ cup packed fresh mint leaves, sliced crosswise if large, plus more for serving

⅓ cup packed coarsely chopped fresh dill, plus more for serving 6 ounces feta

2. Combine lemon zest and juice, oil, onion, 2 teaspoons salt, and ¼ teaspoon pepper in a large bowl. Drain farro and immediately toss with dressing.

Let cool completely.

3. Meanwhile, squeeze remaining 2 lemon halves into a large bowl of water; add rinds. Working with 1 artichoke at a time, remove all tough outer leaves.

With a serrated knife, cut off top ½ inch; with a paring knife, trim and peel stem. Very thinly slice lengthwise. (Transfer to lemon water as you work to prevent discoloration.)

3. Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

RAW ARTICHOKE AND WHITEASPARAGUS FARRO SALAD

STEAMED-ARTICHOKE AND ASPARAGUS SALAD

Active Time: 50 min.

Total Time: 1 hr.

Serves: 6 to 8

Active Time: 55 min.

Total Time: 1 hr. 45 min.

Serves: 4

1¼ cups semipearled farro

Like the asparagus and potatoes, the artichokes can be prepared and refrigerated a day ahead.

¼ cup extra-virgin olive oil, plus more for drizzling

½ cup finely chopped red onion Coarse salt and freshly ground pepper 1 pound baby artichokes 1 bunch white asparagus, trimmed, bottom two thirds peeled and cut on the bias into ¼ -inch pieces

4 radishes, thinly sliced lengthwise

¼ cup Dijon mustard ¼ cup rice-wine vinegar ¾ cup saflower oil

1. Cover farro with 3 inches of water in a large saucepan; bring to a boil. Reduce heat to medium; cook until farro is tender but still slightly chewy, about 25 minutes.

4. Drain artichokes; pat dry with paper towels. Toss with farro, asparagus, mint, and dill. Serve with feta, drizzled with oil and garnished with more mint and dill.

1 teaspoon finely grated lemon zest and 2 tablespoons fresh juice, plus 1 lemon, halved

as mustard greens and watercress

2 lemons, halved 4 large artichokes, such as globe Coarse salt and freshly ground pepper 12 ounces small purple or blue potatoes, scrubbed 12 ounces asparagus, trimmed and cut on the bias into 2-inch pieces 4 cups mixed spicy greens, such

Edible flowers, for serving (optional)

1. Squeeze 2 lemon halves into a large bowl of water; add rinds.

Working with 1 artichoke at a time, remove tough outer leaves closest to stem end, then trim pointy tips of remaining outer leaves with kitchen shears. With a serrated knife, cut off top 1 inch; with a paring knife, trim and peel stem. (Transfer to lemon water as you work to prevent discoloration.)

2. Set a steamer basket in a large pot; add enough water to reach just below basket and bring to a boil. Squeeze remaining 2 lemon halves into pot. Add artichokes, season with salt, and cover; steam 20 minutes. Add potatoes to pot. Continue to steam until potatoes and artichoke hearts are easily pierced with the tip of a knife, 12 to 15 minutes. Transfer to a plate; let stand until cool enough to handle.

3. Meanwhile, prepare an icewater bath. Bring 2 inches of water to boil in a saucepan; season with salt. Add asparagus and boil until crisp-tender, about 1 minute.

Transfer to ice bath and let cool.

Drain; pat dry.

4. Remove leaves from artichokes; reserve for eating separately. Scoop out and discard fuzzy chokes, then halve artichoke bottoms lengthwise. Cut potatoes into ¼ -inch rounds. Divide artichoke bottoms, potatoes, asparagus, greens, and radishes among 4 plates.

5. Whisk together mustard and vinegar in a bowl. Gradually whisk in oil; season with salt and pepper.

Lightly drizzle salads with some of dressing; garnish with flowers.

(Remaining dressing can be served separately, with reserved leaves.)

Cats Can’t Resist™ ®/™ Trademarks © Mars, Incorporated 2016. TEMPTATIONS™ Cloud design is a trademark.

130 HOW-TO HANDBOOK

CRISPED BABY ARTICHOKES WITH CAPER AÏOLI

ARTICHOKES

Active Time: 45 min.

Total Time: 55 min.

Serves: 6

18 baby artichokes (about 3 pounds)

The prickly choke hasn’t had a chance to form in baby artichokes, so they’re completely edible.

CAPER AÏOLI

1 large egg yolk

½ teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice

½ teaspoon finely chopped garlic 2 tablespoons capers, preferably salt-packed, rinsed and drained, plus more for garnish (optional)

⅓ cup extra-virgin olive oil Coarse salt and freshly ground pepper

M A R K E T P L A C E

1 lemon, halved

⅓ cup extra-virgin olive oil Flaky sea salt, such as Maldon, for serving

1. Caper aïoli: Preheat oven to 500° with a rimmed baking sheet on a rack in lowest position. Purée yolk, lemon zest and juice, garlic, and capers in a blender until smooth. With motor running, gradually add oil in a steady stream until mixture is thick and creamy. Season generously with salt and pepper.

Transfer to a serving bowl; garnish with more capers.

1 artichoke at a time, remove all tough outer leaves. With a serrated knife, cut off top ½ inch; with a paring knife, trim and peel stem. Open soft inner leaves with your fingers until artichoke resembles a flower in full bloom.

(Transfer to lemon water as you work to prevent discoloration.) Drain artichokes upside down, with leaves spread open on paper towels.

3. Toss artichokes with oil.

Place upside down on hot baking sheet and roast, stirring once halfway through, until leaves are crisp and hearts are tender, 8 to 13 minutes. Season with flaky salt and serve immediately, with aïoli.

2. Artichokes: Squeeze lemon halves into a large bowl of water; add rinds. Working with

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132 COLLECTING

Serving sets have been making style statements for as long as they’ve been doling out mixed greens and Caesars. But they’re also completely practical creations, even down to their materials: Wooden servers, for instance, are aces at gripping leafy lettuce, while glass sets are citrus fruits’ best friend (metal can impart a tinny flavor). In the 1950s, sleek silver-plated Scandinavian looks, bottom right, served up modernism; a decade later, gold hues were everywhere and brass, bottom left, was in. An alloy called Dirilyte, fifth from top, cashed in on the midcentury trend and cornered the other “gold” market—for a time.

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