Martha - November 2016

MARTHA STEWART

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NEW WAYS TO MAKE THANKSGIVING AMAZING GLORIOUS PIES & SIDES ULTIMATE MASHED POTATOES CHIC DIY TABLES TURKEY WITH A TWIST & MORE!

BUILD A BETTER BAR & ENTERTAIN WITH EASE November 2016 marthastewart.com

MARTHA PRESENTS: HOW TO WHIP UP YOUR BEST THANKSGIVING

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4 N OV E M B E R 2 016

Martha’s Month Gentle reminders, helpful tips, and not-to-miss dates.

S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

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2

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4

5

Pack away Halloween decorations

Horseback ride

Chef Pierre Schaedelin’s birthday

Plant vegetables in greenhouse

Check bird feeders; refill if necessary

Bring pets to vet for checkup

Yoga

7

DAYLIGHT SAVING TIME ENDS

Premiere of Martha and Snoop’s Potluck Dinner on VH1

Weight training

11

12

VETERANS DAY

Plant springblooming bulbs

8

9

10

ELECTION DAY

Order heritage turkeys for Thanksgiving

Make and freeze pastry for holiday pies

Vote!

Winterize vehicles

Check flour and sugar supplies

Weight training

Yoga

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15

Rub wooden cutting boards with mineral oil

Organize spice cupboard and replace old spices

Have snow blowers serviced

Weight training

Yoga

20

21

22

Sharpen knives

Polish silverware

Set out Thanksgiving tableware

Cardio and core

Weight training

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Donate canned goods to local food pantry

Wrap shrubs and boxwood in burlap

Plant trees

Plan Thanksgiving menu; make shopping lists

Cardio and core

Weight training

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Do last-minute grocery shopping

THANKSGIVING

Make sandwiches with leftover turkey

Go for a morning hike

Pick up turkeys Bake pies (see page 90)

Weight training

Yoga

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28

29

30

Deep-clean oven

Treat spots on table linens; store in acidfree tissue

Stack firewood

Harvest last celeriacs and parsnips

Weight training

Yoga

Dinner with family and friends

“For the Thanksgiving meal, I like to repurpose one of my antique chocolate molds to form butter into a large turkey shape,” says Martha. “It adds a touch of whimsy to the holiday table.”

MOLDED BUTTER

Using a small offset spatula, fill the mold with roomtemperature butter, then smooth the surface.

Refrigerate overnight. To remove, open one side of your mold and set it on the counter, butter-side up; then slide a spatula into the center bottom and lift up.

If the butter sticks, run the mold very quickly under lukewarm water, being careful not to melt the design.

Weight training

B RYAN GAR D N ER

6

Cardio and core

Learn more at beyondpetfood.com.

Purina trademarks are owned by Société des Produits Nestlé S.A. Printed in USA.

6 N OV E M B E R 2 016

Out & About

Where to go, what to see, and how to kick up your fall.

WHY NOT? SMASH YOUR PUMPKINS

Put your old jack-o’lantern to good use by taking it to a local farm that will repurpose it.

Here, just a few “pumpkin smash” events.

Cox Farms November 5 to 6 This NoVa farm gives fairgoers the chance to stomp, smash, and squish to their hearts’ content.

Centreville, Virginia; coxfarms.com YesterLand Farm November 12 to 13 A corn maze, a petting zoo, and a fall carnival are just a few events to attend after destroying leftover pumpkins.

Canton, Texas; yesterlandfarm.com

Learn how to break the glass ceiling from one of the many talented selfstarters profiled in Grace Bonney’s In the Company of Women: Inspiration and Advice From Over 100 Makers, Artists, and Entrepreneurs (Artisan). The Design*Sponge founder interviews trailblazers of various backgrounds and ages to get sage business advice. Also take a gander at Foraged Flora: A Year of Gathering and Arranging Wild Plants and Flowers (Ten Speed Press), to get clever ideas for elevating everyday plants from California artist and floral designer Louesa Roebuck.

With writer and design editor Sarah Lonsdale, she offers tips on gorgeous arrangements and finding the best wild blooms for your next display.

IN OUR FEED

@gatherandfeast

ON THE ROAD RICHMOND, VIRGINIA

Less than two hours from Washington, D.C., Richmond is fast becoming a destination for those seeking Brooklyn cool in the Commonwealth. Head to the Fan District beginning November 12 for paintings by Jasper Johns and Edvard Munch at the Virginia Museum of Fine Arts. Check out farm-to-table restaurants for craft cocktails and a dose of southern hospitality. While you’re exploring Virginia’s capital city, be sure to stay at Quirk Hotel, which is filled with stylish furniture and paintings by local artists.

Quirk Hotel

destinationhotels.com/quirk-hotel

Cook and entertaining whiz Ashley Alexander knows a thing or two about whipping up a beautiful meal for a crowd. The Australian self-taught chef’s Instagram feed overflows with images of delicious sweets and confections, including a cinnamon-spelt crust (above), homemade doughnuts, and more. But it’s her photographs of artfully arranged ingredients that will have you scrolling for more.

Follow Us

Drink local hard cider during Cider Week Virginia, November 11 to 20, at farmers’ markets, restaurants, and bars, including Amuse at the VMFA.

ciderweekva.com

Shop indie clothing brands and up-and-coming designers at Need Supply Co., which recently expanded to include home goods.

needsupply.com

Eat southern-inflected dishes, such as pimiento cheese with pork rinds, at the Roosevelt, situated in Richmond’s oldest neighborhood, Church Hill.

rooseveltrva.com

@marthastewart

G R A H A M P O L L AC K (B O O KS); C O U RT E SY O F Q U I R K H OT E L (R I C H M O N D); AS H L E Y A L E X A N D ER (I N STAG R A M)

ON OUR BOOKSHELF

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8 E D I T O R’ S L E T T E R

HOW I HAVE CELEBRATED Thanksgiving over the years has changed, but my constants have always been family and good food. Early on, we used to pack up the station wagon with my mom’s sweet potatoes and pies and head to our friends’ farm to be with five other families, three turkeys, and two horses; it was a blast. But I loved the preparation for it, too. Working alongside my mom was a cooking and baking boot camp of sorts, where I learned a lot in a little time—from how to balance the sweetness of the potatoes to making a foolproof piecrust and lattice topping. Achieving crowd-pleasing results was its own sweet reward. Today, we settle in with just immediate family back home in Wisconsin, but we still make my mom’s sweet potatoes, and always the pecan pie. There are more of us in the kitchen (and underfoot). We experiment with new recipes for turkey, stuffing, and sides; this year, so many of them will come from this very issue. However you celebrate, I hope that you find these pages filled with helpful ideas, and that you enjoy planning for the day as much as the day itself.

Happy Thanksgiving!

Elizabeth Graves Editor in Chief

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

As the air gets cooler and drier, these deep treatments will help my skin look less like a dried leaf.

These sides offer nice southern twists on classic dishes that everyone loves.

On the outside this pie is undeniably pretty, but the butternutsquash flavor (in lieu of pumpkin) is so, so good. We will add it to our Turkey Day spread.

80

46

98

90

I’ll rely on the recipes featured in “Healthy for the Holidays” throughout the month to balance out the number of pies I plan to try come Thanksgiving.

Let’s stay in touch!

Email me at elizabeth@marthastewart.com.

152

We feature vintage butter dishes in “Down Pat.” These, made in the 1880s

by Haviland & Co., were given to me by my mom. For a more casual yet still special table, they also make great saltcellars.

L IZ BAN FI EL D (P O RT R AI T ); V I CTO R PR AD O (S K I N T R E AT M EN T ); B RYA N GAR D N ER (G R AI N B OW L ); PE T ER AR D ITO (B U T T ER D I S H ES); W I L L AN D ERSO N (PI E ); AN NA WI LLIAM S (S I D ES)

A SLICE OF LIFE

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11 NOV E M B E R 2 016

90

106

114

120

Simple yet dazzling decorating ideas turn these six pies into awe-inspiring desserts.

Enlist inexpensive appliquĂŠs to take personal household items from basic to beautiful.

DIY linens, candles, centerpieces, and more create a rustic table that celebrates the beauty of the season.

A devoted Massachusetts gardener masters the art of caring for unusual chrysanthemums.

AN NA WI LLIAM S

A ROUND OF APPLAUSE

APPLY YOURSELF

98

WITH LOVE AND GRATITUDE

How a Virginia family rebuilt their beloved barn after a fire and now serve their Thanksgiving meal inside.

A GRATEFUL SPREAD

RARE BEAUTIES

The Nordt family’s delicious Thanksgiving spread embraces both turkey and ham, and many classic southern flavors.

12 NOV E M B E R 2 016

19

FROM MARTHA

The Life of Trees: The majesty of the many varieties on Martha’s farm.

The Well-Kept Home

Raising the Bar: Everything you need for cocktail hour. 38

27

GOOD THINGS

Simple place cards to make with little ones, pretty rope trivets, clever centerpieces, and more.

American Made

A Stitch in Time: A New Orleans maker fashions modern monograms for everyday linens. 44

27

Beauty

Face Savers: The best masks to treat every complexion problem. 46

77

Clockwise from top left: Citrus chess pie, puff-pastry poachedpear pie, red-currant poppyseed linzer torte, and brownsugar butternut-squash pie in all their Thanksgiving glory.

Photograph by Will Anderson.

Counter Intelligence

35

On the Cover

Heady scents, stay-put makeup primers, and tips for lustrous locks. 50 The Essential

GOOD LIVING

Watch: How to invest in a timeless timepiece. 52

Décor

Tastemaker

IN EVERY ISSUE

The Ring Bearer: A North Carolina designer makes

The Country Cuisinière: Stellar food and travel ideas from a French chef and Instagram star. 58

Martha’s Month 4

Health

Minding Your Memory: When forgetfulness should—and shouldn’t— be a cause for concern. 62 Ask Martha

The best whisks for your favorite recipes, homemade pumpkin-pie spice, and traveling with pets. 70

Out & About 6

77

EVERYDAY FOOD

Perfecting the . . .

Mashed Potatoes: Tips for turning them into a star of your feast. 77 What’s for Dinner?

Healthy for the Holidays: Take a break with four standout lighter meals. 80 Recipe Revamp

Flipping the Bird: The secret to delicious turkey? Roast it upside down. 82 Sweets

Brownie Points: Our crackly take on the classic treat. 86

Editor’s Letter 8 The Handbook 127 Collecting 152

N G O C M I N H N G O ( T R EES); V I CTO R PR A D O (FR AG R A N C E ); B RYA N GA R D N ER (E A R R I N G S, P OTATO ES); C H EL S E A CAVA N AU G H (PL AC E CA R D S)

58

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Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

VP, PUBLISHER Daren Mazzucca

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung

EDITORIAL & DIGITAL

ART

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 Editorial Assistant Claire Sullivan

Art Director Katie Field Associate Art Director Laura Lutz Assistant Laura Formisano

Executive Digital Editor Deanne Kaczerski Deputy Digital Editor Angela Law Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim

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

STYLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Associate Editor Colleen Banks

PHOTO Director Dawn Sinkowski Editor Michelle Zollo Poh Associate Editor Joanna T. Garcia Photo Rights & Archive Director Alison Vanek Devine

PRODUCTION Production Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp

CONTRIBUTORS Thomas Joseph, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Yehuda Shmidman President Andrew Cooper Chief Financial Officer Gary Klein General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVP, Corporate Development Noah Gelbart SVP, Books Editorial Director Ellen Morrissey

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Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Ron Clingman Advertising Business Manager Michael Mosso VP, General Manager, Digital Janell Pittman

VP, Group Publisher Stephen Bohlinger Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Account Manager Taylor Theiss Ad Sales Coordinator Megan Irving

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

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

Detroit Director, Strategic Solutions Karen Barnhart

Direct Media Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole

INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Brand Director Emily Payton Creative Director Lisa Kim Associate Director, Marketing Lindsey Cox Senior Sales Development Manager Olivia Spadafore Associate Sales Development Manager Jennifer Fass

MEREDITH NATIONAL MEDIA GROUP President Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Brand Officer Kim Martin Chief Revenue Officer Michael Brownstein

Executive Vice President Chief Marketing Officer Nancy Weber

Senior Vice Presidents Digital Platforms Matt Minoff Digital Sales Marc Rothschild Chief Data Officer Alysia Borsa Research Solutions Britta Cleveland

Vice Presidents Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Communications Patrick Taylor Human Resources Dina Nathanson Strategic Sourcing Newsstand Production Chuck Howell

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

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, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.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 Office.

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Happy & Colorful

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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19

F ROM MART HA Teach and Inspire

The linden allée, golden in autumn and covered with pale flowers in spring, connects the road from the horse stables to the vegetable garden.

The Life of Trees Over the years, Martha has planted countless varieties—from exotic specimens to treasured native species— on her property in Bedford. When the nights grow longer and the temperatures drop, the farm is ablaze in golds, reds, and oranges as these beautiful trees put on their colorful autumn display.

PHOTOGRAPHS BY NGOC MINH NGO

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Trees F ROM M A RT H A

How to Plant a Tree They are vital to our existence. Among their numerous virtues: Trees provide oxygen, help clean the air, benefit wildlife, and reduce the effects of climate change.

y interest in trees started in earnest when we bought our first house, in Middlefield, Massachusetts. Our cottage was nestled in what was reputed to be a “virgin” forest of spruce, cherry, and maple, on a piece of property that had never been cleared for dairy cows or tilled for crops. Every tree was a valuable asset to me, and I worried when a bough broke or a trunk had to be severed. But to this day, I often wish I had removed a huge burl that protruded from the giant trunk of an ancient cherry, to make a salad bowl as a memento of all the wonderful days we experienced there on Clark Wright Road. However, I would never have “wounded” that tree, though I did think about it.

It was in Westport, Connecticut, on my beloved Turkey Hill property, that I developed my passion for planting, pruning, and nurturing virtually thousands of beautiful woodland and ornamental varieties. For a while I got caught up in the “How big a tree can I afford?” syndrome, generally associated with the “aging of a gardener” who wants instant gratification, instead of waiting for a small tree to grow large. After

M

I moved to Bedford, I learned the hard way that not all big trees transplant well. I lost several costly specimens that I thought I needed to instantly beautify my newly refurbished homestead. As it turned out, many of the smaller trees caught up to the larger ones in just a couple of years, and were oftentimes healthier, more robust, and even more fantastic.

For me, trees are an essential element of any yard, lawn, or landscape. It’s important when designing your space to pay attention to the potential size, shape, and color of each tree you plant, so that mistakes are not made that will be difficult to remedy. Just as I have become fond of certain varieties, you will too. My linden allée is gorgeous all year, as is my pin-oak allée, which I planted myself just 10 years ago and is now a big feature at the farm. The weeping beeches and hornbeams are showstoppers, and the stewartias, magnolias, and chestnuts are equally impressive.

What is most important is that all of these trees, planted with care and attention to detail, will continue to grow and thrive, adding beauty and importance to the environment while always remaining my friends, and friends of the generations to come.

Find a location.

Think about how much light the spot receives.

What are the soil conditions? Does it receive good drainage? Is there enough room for the tree to grow? (For example, is it near the house or a sidewalk, or are there telephone wires overhead?)

Consider the projected height and width, as well as the potential root span.

Dig a hole.

Make it approximately two or three times as wide as the root ball, and of the same depth.

Be careful not to plant the tree too deep, which can suffocate the roots. Backfill with soil removed from the hole, mulch, and water thoroughly after planting, and continue to do so every week for the first year.

J O H N D O L A N (P O RT R AIT )

Arbor Days I strongly believe in reforestation and protecting the environment, and try to plant new trees every year. I order many, many seedlings and place them throughout the farm.

One day I hope they will be as mature as the old sugar maple (right).

Plant in the fall.

Purchase a specimen at your local nursery, or become a member of the Arbor Day Foundation and it will send you 10 free trees (membership begins at $10; arborday.org).

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Š 2016 Wisconsin Milk Marketing Board, Inc.

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Trees F ROM M A RT H A

IN LIVING COLOR Here are my favorite varieties that I have growing on the farm.

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2

3

4

5

6

1. BALD CYPRESS

2. APPLE

3. SUGAR MAPLE

The needles on this deciduous conifer turn orange-brown before dropping in fall.

Several specimens that are original to the property provide fruit to make cider.

This towering example could be more than one hundred years old.

4. JAPANESE STEWARTIA

5. WEEPING HORNBEAM

Beautiful in all seasons, this slow grower has exfoliating bark and produces camellia-like flowers in summer.

Striking and unusual, it provides an umbrella of shade.

6. PIN OAK I planted an allĂŠe of this fast-growing variety, which can reach 70 feet in height.

Keep Growing To learn more about trees, I suggest these books: The Glory of the Tree: An Illustrated History, by Noel Kingsbury (Firefly, 2014); The Hillier Manual of Trees & Shrubs, edited

by John G. Hillier and Roy Lancaster (Royal Horticultural Society, 2014); and Dirr’s Encyclopedia of Trees & Shrubs, by Michael A. Dirr (Timber Press, 2011).

I spy, with my little eye, something beginning with “S.” Who knows what you’ll see in the backup camera1 of your new 2017 Corolla, but that’s kind of the point, isn’t it? That’s why it comes standard, along with Toyota Safety Sense™ P.2 Because, even though you might see almost anything, one thing we think you should definitely see is safety. How many things can you spy that start with the letter “S”?

Toyota Safety Sense™ P Standard

Prototype shown with options. Production model may vary. 1. The backup camera does not provide a comprehensive view of the rear area of the vehicle. You should also look around outside your vehicle and use your mirrors to confirm rearward clearance. Environmental conditions may limit effectiveness and view may become obscured. See Owner’s Manual for details. 2. Drivers should always be responsible for their own safe driving. Please always pay attention to your surroundings and drive safely. Depending on the conditions of roads, vehicles, weather, etc., the system(s) may not work as intended. See Owner’s Manual for details. ©2016 Toyota Motor Sales, U.S.A., Inc.

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THE GUIDE TO GROWING YOUR AMERICAN BUSINESS Toyota drives and inspires American makers and entrepreneurs of all stages into the future with the right steps and goals to make the outcome a reality.

DEVELOP A SOUND BUSINESS CONCEPT Past Martha Stewart American Made makers started their successful businesses with a cohesive business plan. The best way to build and grow your business is to do your homework and study competitive companies and businesses that inspire you.

Questions to Consider What is their product/service and why is it unique?

Understand Your Market Who is your target customer?

What are the costs involved to make the product?

How many employees, partners, or vendors do they have?

Who are your competitors?

Who is their target customer?

How do they promote their company?

Where do they sell/distribute?

What is your unique American Made story and how can you use it to differentiate your brand?

What is their pricing structure?

What are the pros and cons of the small business owner’s lifestyle?

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SIX STEPS TO A SMART AMERICAN MADE BUSINESS

1 2 3

Be Flexible and Adaptable Don’t commit yourself too early. Your first plan should be written in pencil, not ink. Keep a fluid mindset and be aggressive in making revisions as warranted by changing circumstances and expanding knowledge.

Build the Right Team When growing your team, look for people to partner with who you like and admire. Define your own unique abilities, and seek out people who turn your weaknesses into strengths.

Invest in Quality Tools

4 5 6

If you are ready to make a go of your talents and gifts, don’t cheat yourself with cheap tools. It just means added frustration, and wasted time and money.

Ask the Right People Everyone will happily give you advice, but instead reach out to established makers in your field and ask to pick their brains.

Know Your Worth

Pricing is tricky. Make sure to account for your time and skill level, the raw materials, and enough profit to keep your business going.

Stay Focused and Master Your Craft Focus on what you are good at, and don’t try to be a “jack of all trades.” Instead, align yourself with experts who can help you manage and grow your business.

DRIVING AMERICAN BUSINESS Toyota has produced vehicles in America since 1986.

Today, Toyota produces eight models in the U.S.

GO PLACES WITH TOYOTA Since 2012, Toyota and Martha Stewart American Made have partnered to support small business owners who drive the maker movement and help entrepreneurs go places, do great things, and dream big. Learn more about the inspiring stories, innovation, and the plan of action to identify desired outcomes for your business at marthastewart.com/americanmade.

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GOOD T H INGS Fresh Ideas to Elevate the Everyday

DIY DÉCOR

FALL INTO PLACE

Guide Thanksgiving guests to their seats—and give little hands a fun project in the days beforehand— with easy embroidered table cards. Stitch each name onto a sturdy leaf (these are magnolia), and let nature’s paper spruce up the feast.

PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY SARA MORROW

ST Y LI N G BY SA R A H VAS I L

For the how-to,turn the page.

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November G O O D T H I NG S HOW-TO

MAKE & GIVE

Leaf Place Cards

Hot Knots Shorter days often lead to longer gatherings over hearty roasts and pots of chili.

Wow any host with this stylish woven trivet, which we crafted out of wire and metallic knotting rope. With a basic cow hitch (one of the easiest techniques in making-a-comeback macramé), you can bring the kitchen staple full circle in minutes. For the how-to, see page 148.

The thick thread and plastic needle used in this project make it great for kids; with a little parental guidance, they’ll sew like pros.

1 PREP Set leaves upside down on a work surface, with their midribs and veins facing up. Write guests’ names (in simple block letters) on the leaves in gold marker.

2 SEW Thread a plastic needle, and go over the names in a basic backstitch (with the stitches overlapping slightly).

Let the leaves dry for a few days so they get crisp.

DMC Light Effects floss, in Golden Oak, $2.50 for 8.7 yd.; and Susan Bates plastic yarn needles, $2 for 2, michaels.com.

EASY ENTERTAINING

Do a Plank Having a bunch of people over? Keep appetizers stress-free and minimize the number of dishes piling up in the sink with this genius trick: Simply arrange charcuterie, cheeses, fruits, nuts, olives—you get the picture—on a board cut to the length of your buffet or coffee table. Add votives and sprigs of fresh herbs to jazz it up. To create the board, have your lumberyard cut a slab, then sand it and treat it with a food-safe oil. Rub it before each use with a woodtreatment cream to prevent stains.

John Boos Block board cream, $8 for 5 oz., amazon.com.

SHARE SOME HOLIDAY

HAPPINESS.

©2016 Smithfield Foods

Give holiday entertaining a new twist with your very own Smithfield Bacon Bar. It’s never been easier to make breakfast more fun, festive, and full of f lavor.

For ideas on creating your own holiday Bacon Bar, visit smithfield.com/baconbar

30

November G O O D T H I NG S

CLUTTER CONTROL

DO A DOUBLE

Get the Hang of It In a bathroom that lacks under-sink storage, make walls work overtime and beautify an empty space in one fell swoop.

A row of Shaker pegs—and a handful of pretty baskets—are a stylish way to organize get-ready essentials.

Mount two rows of pegs in one line to max out the space over your toilet or bathtub, too.

Six-peg maple Shaker racks, in Unfinished, $15 each, containerstore.com.

STASH THE PAPER An extra roll looks more polished when tucked into a pouch.

From left: Round Tahiti baskets, $14 each, and Oval Makati waste basket, $20, containerstore.com.

IKEA Nordrana basket, $10 for 2, ikea.com.

MEASURE UP Look for a mirror with a hanging bar or rope, and make sure to center it over the sink.

IKEA Ikornnes table mirror, in Ash, $30, ikea.com.

TIP BYPASS THE BAR Your bathroom just got even more streamlined: Pegs eliminate the need for towel racks.

Use leather cord to make hanging straps for baskets: Thread the ends through the weave and knot them.

Bead Landing leather suede cord, $8 for 9 ft., michaels.com.

®/™ Trademarks © Mars, Incorporated 2016. US Patent D492,836.

Cleaner gets you closer.

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Each tasty DENTASTIX treat helps your dog maintain a clean, healthy mouth, so you can get closer. Pedigree.com

32

November G O O D T H I NG S

RECIPE REMIX

A Scrappy Idea

CARE PACKAGES Order coated-Kraftpaper to-go boxes in advance.

MASON-JAR LID

Easy Fold & Close Box #4 takeout containers, $37 for 40, amazon.com.

EXTRA PIE DOUGH Go sweet...

WRAP RIGHT Cordon off moist foods with parchmentlined foil.

...or savory.

If you have crust trimmings from your holiday pies (for inspiration, see page 90), bake ‘em into breakfast bites. Gather the scraps and roll them out ⅛ inch thick on a floured surface.

Use a ring mold or glass to cut out 4-inch rounds. Place them in Mason-jar lids and crimp the edges. Then make them into mini quiches, or teensy tarts with ricotta and dollops of strawberry jam. Get the recipes at martha stewart.com/ breakfast-bites.

THE BEST PARTS Spoon cranberry sauce and stuffing into small Mason jars.

Ball Quilted Crystal glass Mason jars, 4 oz., $10 for 12, freshpreserving.com.

PROVISIONS

Turkey-Day Giveaway To leave them even more thankful (and save your fridge from overstuffing), send guests home with sandwich fixings and a slice of something sweet. All it takes is a few bucks and a little forethought to distribute leftovers with style.

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Available where you buy groceries.

Keurig, K-Cup, and the K logo are trademarks of Keurig Green Mountain, Inc used with permission.

McCafé, the McCafé signature, the swirl design and the Golden Arches logo are trademarks owned by McDonald’s Corporation and its affiliates, used under license. ©2016 McDonald’s

DISCOVER OUR EXCLUSIVE MARTHA STEWART LIVINGâ„¢ CRAFT FURNITURE Turn your craft room into your very own holiday workshop with wrapping carts, craft tables, hutches and more.

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35

GOOD L IVING Home, Beauty, Style, Health

THE RING BEARER

Nicholas Askew is part of the fourth generation to grow up on his family’s North Carolina cotton farm, but the designer is using the familiar plant in a whole new way, turning the crop into wreaths that are simple, seasonless, and absolutely stunning.

PRO D U C ED BY TO D D CAR R

PHOTOGRAPHS BY GABRIELA HERMAN TEXT BY ELENI N. GAGE

Cream of the Crop A cotton wreath can call to mind a snowy-white winter, autumn’s harvest, even the froth of sea foam in summer— making it a chic choice year-round.

36

Décor G O O D L I V I NG

SOUTHERN STAR WREATH

Once the cotton has been picked from the stem, you’re left with these pretty bracts. Fashion them into a rustic round and you’re turning debris into décor. Askew sells his creations at nicholasaskew design.com. If you’re looking to DIY one, use a grapevine wreath (available at garden stores).

Field of Dreams Askew in the middle of his family’s farm during the fall harvest.

with cotton,” says Nicholas Askew—which isn’t surprising, given that he lives on a 1,200-acre cotton farm his great-grandfather started back in 1901. What might have been a bit of a shocker to his neighbors in Eure, North Carolina (population: 1,850), however? “I didn’t want to be a farmer,” he says. After graduating from North Carolina State University in 2013 with a degree in horticulture styling, Askew was determined to “turn this cash crop into something elegant.” One day, he shaped some cotton branches into a wreath and drove it to the Preservation Society of Charleston, South Carolina, where it was sold immediately. Soon afterward, he had a slew of orders for cotton wedding bouquets and built a stock of wreaths that started, he says, “selling like hotcakes.” Despite all that, Askew realized last year he wasn’t utilizing the beauty of the entire plant when he gazed at a field after picking was finished and noticed the sculptural shapes of the bracts—the dried stems that hold the bolls of cotton. “My dad was just going to mow them all down,” says Askew.

“I told him, ‘Dad, I’m going to sell your trash!’” He fashioned the bracts into what he dubbed Southern Star wreaths, sold them all, and is currently doubling production for Nicholas Askew Designs. Next up: a heart-shaped version for Valentine’s Day. After all, he says, “roses die, but cotton lasts forever.”

YOU’LL NEED

HOW-TO

Ten bunches of bracts to cover an 8-inch grapevine wreath

1. Trim bracts to 4-to-5-inch

“I’VE ALWAYS WANTED TO WORK

pieces. Attach to wreath using floral wire, hot glue, or zip ties.

2. Keep adding bracts until wreath reaches desired size. To extend the look beyond a wreath, “use bracts in floral arrangements, or display them alone in a vase,” Askew suggests.

COTTON WREATH

(shown on previous page) YOU’LL NEED

HOW-TO

Two cotton bouquets for an 8-inch grapevine wreath, three for a 10-inch, or four for a 12-inch

1. Cut individual cotton

branches to 4 or 5 inches long, depending on wreath size.

2. Wire each branch with floral wire before twisting onto wreath, or attach with hot glue or twist ties.

3. Keep adding branches

until wreath is covered.

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Like all pet parents who think of their cats as family, you want to feed her with the same care as family.

That’s why all BLUE cat foods are made with the high-quality, natural ingredients she deserves.

©2016 Blue Buffalo Co., Ltd.

All BLUE cat foods:

ALWAYS feature real meat

ALWAYS include veggies and fruit ALWAYS include antioxidant-rich LifeSource Bits® DON’T have chicken (or poultry) by-product meals DON’T KDYH DUWLƓ FLDO SUHVHUYDWLYHV FRORUV RU Ŵ DYRUV DON’T have corn, wheat or soy And your cat can enjoy all of this naturally healthy goodness for only pennies a day more.

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Love them like family. Feed them like family.®

38

The Well-Kept Home

The “Barmoire” We took a basic linen closet, painted it inside and out, and gave it a stylish backsplash with smoky mirrored tiles. For the howto, turn the page.

THE DETAILS: Farrow & Ball exterior paint, in Hague Blue, us.farrowball.com. Benjamin Moore interior paint, in Sandy Hook Gray, benjaminmoore.com.

Antique Mirror Glass Shoppe commercial antique mirror glass tiles, 12" by 12", $27.50 each, antiquemirror glassshoppe.com.

Hang a rack inside a door to have a bar towel at the ready.

RAISING THE BAR

Elevate cocktail hour with this chic setup: an armoire tricked out with everything you need to really shake things up.

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY JENNIFER TUNG

Arrange shelves so the items you reach for most often—liquor and glasses— are closest at hand.

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GOOD L I V I NG

HAND -CRAF TED HOLIDAY

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NEW! THE ARTFUL SHELF™ shown in copper, $89.

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40

The Well-Kept Home GOOD L I V I NG

HIGH SPIRITS

No need to clutter your cabinet with obscure liquors you’ll use once. Here are our editors’ essential bottles for drinking neat or on the rocks and mixing in cocktails.

Building a “Barmoire”

Store sweet and dry vermouths (critical ingredients in many cocktails) in the fridge after opening.

2

Start with an unfinished closet with adjustable shelves. Then outfit it with clever details, including a pull-out shelf for slicing limes or serving drinks.

3 4 5

6

1

Gothic Cabinet Craft linen closet with 4 shelves, $909, gothic cabinetcraft.com.

7

SMART IDEAS

Add Wineglass Racks Brass bar-glass hanger racks, 16", $3.25 each, webstaurantstore.com.

1 GIN

3 TEQUILA

You’ll want one with botanicals that don’t overwhelm for martinis and G&Ts. Try Plymouth, which has hints of citrus, cucumber, and vanilla.

Choose the silver variety, which is light and versatile.

Espolón Tequila Blanco has a clean flavor with a touch of spice.

Pottery Barn rounded decanter, $42.50, potterybarn.com.

Rogaska Pierpont cut-crystal short decanter, $209, restorationhardware.com.

2 VODKA

It’s one of the most commonly used spirits in cocktails. Imperia, a Martha favorite, is pure and crisp.

Top Shelf pure-lead-crystal decanter, $60, bedbathand beyond.com.

Insert a Slide-Out Shelf Under-the-counter drawer slides, 16", $22 for 2, mcmaster.com.

4 RUM

Unless this is your spirit of choice, you only need to stock one. Appleton Estate Reserve Blend, with hints of caramel and tropical fruit, is neutral enough for mixed drinks but has

enough depth to be sipped on its own.

for one simple reason: It makes a sublime Negroni.

Stud decanter, $40, cb2.com.

Rogaska Pierpont cut-crystal tall decanter, $209, restoration hardware.com.

5 ORANGE LIQUEUR

The secret to a delicious margarita, mimosa, or cosmopolitan, it’s also nice in baked goods or drizzled over fruit. Our picks are Grand Marnier and Cointreau.

Estate barware decanter, $50, williams-sonoma.com.

6 AMARO

This liqueur adds bitterness and balances out sweet cocktails. We love Campari

7 WHISKEY

We prefer rye for its flexibility (bourbon can be too sweet in cocktails, Scotch too assertive). Bulleit is smooth enough for both sipping and mixing.

Boulevard cut-crystal round decanter, $159, restoration hardware.com.

These accessories, plus a shaker, complete a welloutfitted bar.

Upgrade the Knobs Lido Crystal, in French Antique, $19 each, rejuvenation.com.

Martha Stewart Collection 7-piece bartool set (with stand), $72, macys.com.

Jigger For measuring booze: 1½ ounces on one side, ¾ ounce on the other.

Tongs For grabbing ice and garnishes without using your fingers.

Strainer To keep ice and muddled ingredients in the shaker and out of the glass.

Paring Knife The small size— and extra-sharp blade—are designed for slicing citruses.

Spoon For mixing drinks that are stirred, not shaken.

Opener A long handle provides extra leverage for popping off bottle caps.

G R A H A M P O L L AC K ( TO O L S)

TOOLS OF THE TRADE

When you try to make the world’s best coffee, you end up making the world’s most thoughtful coffee.

To make great coffee, you cannot cut corners.

It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world.

That means we must give the best back too, caring at every step from seed to cup.

Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced coffee 50 years in the making.

Learn more at DLCoffee.com To shop Distant Lands Coffee, visit DLCoffeeStore.com

42

The Well-Kept Home GOOD L I V I NG

GLORIOUS GARNISHES A drink topper is more than just decoration—each adds its own flavorful flourish.

AT YOUR SERVICE

Rim only half of the glass in salt to complement this sweetmeets-tangy drink.

A single giant ice cube melts more slowly than a few smaller ones, so drinks get less diluted.

CITRUSY Twisting zest over a fruity drink imparts its oils onto the surface for a pleasant aroma and a slightly bitter edge.

nishes lend a savory, lip-smacking bite to martinis. Try caperberries, cocktail onions, stuffed olives, or tomolives.

Each of these recipes makes one drink.

LAZY MAN’S COCKTAIL The simplest refresher: booze with a splash of something bubbly (think Campari and soda, or gin and tonic).

Single-serve bottles ensure freshly carbonated drinks.

Q drinks, from $40 for 24, qdrinks.com.

MAPLE MANHATTAN

TOMOLIVE MARTINI

Fill a shaker with ice; add 1 ounce dry vermouth, 1 ounce rye whiskey, 2 teaspoons pure maple syrup, and a dash of angostura bitters.

Shake vigorously until frosty and cold on outside, 30 seconds. Strain over ice; garnish with a lemon twist and a bourbonsoaked cherry.

Fill a martini glass and a shaker with ice. Add 1½ ounces gin or vodka, ½ ounce dry vermouth, and ¼ to ½ ounce tomolive brine to shaker. (Tomolives— small pickled tomatoes—are available at amazon.com.) Shake vigorously 30 seconds. Remove ice from glass. Place a few tomolives in bottom; strain in martini.

Crate & Barrel Dylan 14-ounce double oldfashioned glass, $9, crateandbarrel.com.

Riedel Vinum martini glass, $66 for 2, williams-sonoma.com.

WINTER CADILLAC MARGARITA Fill a coupe and a shaker with ice.

Add 2 ounces silver tequila, 1½ ounces fresh tangerine juice, 1 ounce fresh lime juice, and ½ ounce Grand Marnier to shaker. Shake vigorously 30 seconds. Remove ice from coupe.

Wet half of rim with tangerine juice; dip in kosher salt. Strain in margarita. Serve, with a frozen tangerine wedge.

Schott Zwiesel coupe, $13, surlatable.com.

KINGSTON NEGRONI Place 1 egg white in a shaker (with no ice); shake vigorously 30 seconds. Fill with ice, 1½ ounces rum, 1 ounce Campari, and ½ ounce sweet vermouth. Shake 30 seconds more. Strain into a glass filled with crushed ice; serve, with a lime slice.

Michael Aram Rock DOF, $75, michaelaram.com.

SWEET Perfect for a Manhattan, old fashioned, or daiquiri. Use bourbonsoaked cherries (shown), or sour ones in syrup—anything but maraschinos doused in Red Dye #40.

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What’s the point of having a nice bar if you aren’t whipping up fabulous drinks? Consider adding these seasonal cocktails (all new spins on classics) to your repertoire—they’ll warm you from the inside out.

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44

American Made G O O D L I V I NG

Leontine Linens 2015 HOME WINNER

Jane Scott Hodges New Orleans leontinelinens.com

A Stitch in Time

From her charming studio in New Orleans, this entrepreneur is revitalizing the art of personalized heirloom linens, but with a contemporary twist.

PHOTOGRAPHS BY DAYMON GARDNER TEXT BY MELISSA OZAWA

is in the business of storytelling. Not ing, If I’m looking for them, perhaps others are too. She came in the traditional sense as, say, a novelist or songwriter across the Eleanor Beard Studio in Hardinsburg, Kentucky, might be, but through Leontine Linens, her line of bespoke which had been making linens since the early 20th century, handcrafted table, bed, and bath goods that are intended and began working with its artisans to produce her own line. to be passed down through generations. As she says, “every For clients, Hodges begins the process with a meeting. piece of linen tells a story.”

“Every item we sew requires a conversation,” she says of The tale of how Hodges founded her business began her custom approach. Even in this digital age, there are 20 years ago, when she was engaged to be married. While no digitized designs, no factory assembly lines, no online visiting her parents in Lexington, Kentucky, she discov- ordering. Each monogram is drawn by hand and embroiered her great-grandmother’s monogrammed sheets, dered or appliquéd by skilled seamstresses. To Hodges, it handkerchiefs, and doilies. “I started daydreaming about makes sense to take such care: Her wares are personal and what my own monogram would look like,” she recalls, and meant to be touched. “We wake up every day in a bed, dry with it the stories her new life would bring. off with a towel after a shower, use napkins and tablecloths But she couldn’t find pieces with a modern sensibility— at meals,” she says. “Linens are some of our most intimate bold colors, oversize scale—so she set out to create some, think- objects; they should be special.”

JANE SCOTT HODGES

Sew Lovely Bottom right: Hodges at Leontine Linens’ flagship store, where the hand-embroidered bedding and wide selection of monograms are on display. She believes handkerchiefs and napkins should be used and enjoyed, not relegated to the closet beyond special occasions.

“Made you look.

And yes, I’m wearing them.”

The core absorbs bladder leaks and odors in seconds. Hugs my curves for a discreet fit under clothes.

Always Discreet for bladder leaks.

46

Beauty G O O D L I V I NG

For a healthy skin boost, do a weekly mask during your favorite TV show.

To help ingredients penetrate skin, wash and exfoliate before applying a treatment.

FACE SAVERS

Unlike the goopy green versions you smeared on during middle-school sleepovers, today’s masks are true problem solvers that target congested, dull, or stressed-out skin.

Whether you have 10 minutes for a fast fix or 10 hours for an indulgent overnighter, glowing results are at your fingertips.

ST Y LI N G BY M I C H EL L E FA RO

PHOTOGRAPHS BY VICTOR PRADO TEXT BY MELISSA MILRAD GOLDSTEIN

It may be freezing outside, but your hands will think it’s summer.

®

®

Neutrogena Norwegian Formula Hand Cream Just a dab of our glycerin-enriched formula moisturizes to help heal dry skin for 24 hours. Even if you wash your hands.

Because soft, beautiful hands are always in season.

See what’s possible.

© J&JCI 2016

48 OUR EXPERTS

Beauty

Tammy Fender, facialist, West Palm Beach, Florida

G O O D L I V I NG

Howard Sobel, dermatologist, New York City Jeni Sykes, head of skin care at Heyday, a New York City facial spa Elizabeth Tanzi, dermatologist, Chevy Chase, Maryland Joanna Vargas, facialist, Los Angeles and New York City

TO CALM SKIN

n c l fe a fusi tigh h an d we ta ce a tu o n n s a the r o in d f h to yalu g n mo p ar re y r and o is at c o in d ho ron uris tur he d ur mo M a s u s a ic a c h i n g e , p u . F o f a c e o or nd i d, va s a to ra i h l in g e tim wh um n a qu s to yo any es it ich a e cta ma ick s ur s s fac e ru wei ttrac nts, k lik gh ts ea ml t e u nd in f p e do t a f t wa TO w t e e HY n y r re r.

DR ou rn AT E ec k.

Try: Peter Thomas Roth 24K Gold HydraGel Eye Patches, $75 for 30, peter thomasroth.com.

D Hy r. De Try Hy a l u n n i : d r ro n s G ro ic M ati s dr a s k n g M M a r s de , o $ de ine Be nn 4 6 isg li tw ro s f o r 4 n g ee h s.c , fe e e at n th o i e m n lin co . g g, i

i f y is P ur & s p a k , $ 1 M a t e Cl t i f ay ri s 3 , y us a.c lore om a l .

Ma

ue : fiq g Try ni é n i e G va t s k , ô m Ac t i M a e nc m in L a o u t h S k nc o Y o n d 6, la . om or ec

e f n S a .c ton ve 05 s u $1 nd pro d n a n in g s a n u c h s i e hte tig onta ptid ients te e e ily c i a nc e p re d d rar sk a po ma s, lik ing me ear latem r a ter ing e im pp mu ent a To ok fo oos mp or he ev for lo n b -plu a m ten t ese big e f e a h n in, sk llag Ski h av o so es t ore co n C . r i n ak bef n). als i e nd ch m ight unio i r am l yc t a vit a s g ffec , wh ndy e re e a eg es ing lin lly h oll c P firm fine ecia llo, MU of esp (he FIR ns tio TO

FIND YOUR MASK

NE

bo

Try: SkinCeuticals Phyto Corrective Masque, $55, skinceuticals.com.

TO re c t u sa TEN he ro d IGH atc a p ncy s r t BR kp ar h fo v i b r a d i e n TO g d d ac t re a n s , r e o o s I n g u din e l p l . ss b n e o i r e s t o s k i n (in c e s h y n s ull y m e I f d ê t e s m i s f f d r a cid n z y a w a i n , e y o b k lt e pr g o rox uit ur ds yo th at ghin hyd d fr nd m de a nt n a u f a a ia s l o lp h i d ) en r o ad by ke a ac lo o s l aye c e r . li t ic a d y l o s ur f she ntl co g l y to g e te r m g yo e f re u r n e o vi and th l e a

Everything from retinols to extreme temperatures—even Spinning class—can leave your face red and inflamed.

When skin needs a time-out, use a mask with soothing ingredients, such as cucumber, chamomile, calendula, aloe, or honey—they all offer anti-inflammatory benefits, and some are also aromatherapeutic.

r ta : ec Try in N ting s m ita B oo , h V cy- ask m. n es Fr bra e M .co V i Fa c f r e s h 2, $6

If y TO o r n ur s MA k TTI mu ble m in fe an FY e d s d o r i s h e ls s l u i an l fu c l a s o r c k mo d w r fo y m b l a or y r o o r a o m e s e r k w m ul a s k i c k h u h a tio s th e a d ve m e r i o u e ll stu nd s, s a o n ns g e t a fa nd im cha cne all sk entl icke a dr bce t r y s . i c n p u M yin d o sm fe el uriti al, f fere type raw ud g be oo s a e s o s r s ,b ut c , f th on lit tle rom ause expe ut fo oil an to o p o r it p r t s r oil e -fr dr y s. If ulls recee d a mo f t e r yo u r i r t wa L’O ist u r ré r d T ize a r. , Pu l Pa ry: r r

Cecilia Wong, facialist, New York City

To depuff tired eyes and minimize the appearance of fine lines, consider gel patches that inject a hefty dose of hydration. They produce results in just a few minutes, and they stay put, so you can get dressed and drink your cappuccino at the same time. They’re also convenient for travel: Stash them in a carry-on bag and deplane looking well-rested.

TO TREAT EYES

Treat While You Sleep

Nighttime is the right time for skin to repair itself. Once or twice a week, swap out your regular bedtime cream for a hydrating sleeping mask. Most have a thick gel texture, which sits on skin and allows the intense hydrators suspended within—such as hyaluronic acid,

ceramides, or niacinamide, a form of vitamin B3 that strengthens skin’s elasticity—to penetrate gradually while you sleep. Rinse off in the shower the next morning, then put on your regular daytime moisturizer.

TRY: Laneige Water Sleeping Mask, $24, target.com.

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BEAUTIFUL SKIN AT EVERY AGE

©2016 L’Oréal USA, Inc.

50

Beauty G O O D L I V I NG

THE EDIT:

COUNTER INTELLIGENCE

Primers

Stay polished this fall with the arrival of a heady scent, makeup primers that have lasting appeal, and an insider’s tips for shiny hair.

BEAUTY WISDOM 2

On Hair Color

Floral notes give oud a feminine touch.

For that certain je ne sais quoi, French beauties like Catherine Deneuve trust their tresses to colorist Christophe Robin.

The color consultant for L’Oréal Paris for the past 12 years shares his time-tested secrets for healthy hair:

1

3

DIY DYE “For the most naturallooking results when coloring hair yourself, don’t go more than two shades lighter than your real tone.”

2

RAID THE PANTRY

4 5 6

In the Mood for Oud Popular in the Middle East for centuries, oud, a resin extracted from the wood of the agar tree in Southeast Asia, is now making a big comeback in fall fragrances. The raw material is so rare that it commands upward of $5,000 a pound; hence its nickname: liquid gold.

But the scent it creates is worth it.

Exotic, smoky, warm, and complex, these are not perfumes to spray on with abandon, but to apply sparingly and share up close and personal.

1. Robert Piguet Oud Délice gets its subtle sweetness from a top note of honey. $185, bergdorf goodman.com.

3. Clean Reserve Sueded Oud features sultry black amber and night-blooming jasmine. $90, clean reserve.com.

5. Tom Ford Oud Fleur contains three varieties of roses. $225, tomford.com.

2. Ralph Lauren Oud is blended with guaiac wood and incense. From $140, ralphlauren.com.

4. Armani Privé Oud Royal showcases a deep woodsy note. $290, giorgioarmani beauty-usa.com.

6. Annick Goutal 1001 Ouds combines accents of rose and myrrh. $250, us.annickgoutal.com.

“Comb vegetable or almond oil through strands once a week to boost shine.

A cold-water rinse with a few drops of vinegar or lemon

For Skin Tarte Clean Slate Flawless 12-Hour Brightening Primer, which goes under your base, is a waterproof formula that keeps your complexion looking fresh all day long. $31, tarte cosmetics.com.

For Eyes Too Faced Shadow Insurance Primer promises 24 hours of creaseand fade-proof color.

Apply a thin veil to lids, then layer on your makeup of choice. $20, toofaced.com.

For Lips Urban Decay Ultimate Ozone Multipurpose Primer Pencil locks down lip color and prevents feathering. $18, urban

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SOOTHING SOLUTION “The residue from hair dye can lead to an irritated scalp. To help rebalance it, dilute coarse salt in water and massage it into skin post-color.”

ST Y LI N G BY M I C H EL E FA RO

1

Spicy notes like pepper and cinnamon add richness.

We all know the benefits of long-wearing makeup—especially in these overscheduled times. But you don’t need to give up your favorite products to get more staying power.

Simply prep with the right primer, and whatever you apply over it will last and last. Here, a few top performers.

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Style G O O D L I V I NG

The Classics

The Essential: Watch What is infinitely easier than fishing around for your phone to check the time? Simply glancing at a gorgeous wristwatch.

These styles range in price but share one key trait: enduring quality.

1. This relative of a style first offered in 1948 is family heirloom– worthy. It features luxe 18-karat gold and steel, state-of-the-art mechanics, and scratch-resistant crystal.

2. A large, clean face and a soft neutral band embody the all-American spirit of function over flash.

Omega 38.5mm Seamaster Aqua Terra Master CoAxial, $11,400, omegawatches.com.

3. Its iconic shape and artful Roman numerals have signaled quiet luxury for nearly a century.

Timex 41mm Weekender Fairfield with olive leather strap, $75, timex.com.

Cartier Tank Louis Cartier watch in 18-karat yellow gold, leather, and sapphire, $9,850, cartier.com.

PHOTOGRAPHS BY VICTOR PRADO TEXT BY JENNIFER TUNG

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ST Y LI N G BY M I C H EL E FA RO

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Style GOOD L I V I NG

Versatile The diamond-bezel face and two-tone band, plus Swissquartz precision, go with both silver and gold jewelry.

Sleek Hand-set diamonds (four down each side) add subtle sparkle to a sophisticated rectangular face.

TAG Heuer 27mm Aquaracer in stainless steel, gold, and diamonds, $5,700, tourneau.com.

Bulova Women’s stainless steel diamond watch with 8 stones and mother-of-pearl dial, $250, macys.com.

Sporty Water-resistant to 660 feet, this model features Swiss-made quartz movement and an understated matte-rubber strap.

Victorinox Swiss Army 43mm I.N.O.X. Titanium watch, $595, swissarmy.com.

WATCH SHOPPING 101 Three tips from Michael Sandler, senior vice president of merchandising and strategic planning at Tourneau: Start with lifestyle Yours, that is. “Think about where you’ll wear a watch: Do you want something dressy and elegant, or sporty?”

Set a budget Decide between a shortor long-term purchase: “You can get a nice watch at any price point, but at the higher end, you’re paying for materials, like solid gold versus gold plating.”

Additionally, the workmanship of the better Swiss timepieces and carefully crafted mechanical movement drive higher costs.

Stay open-minded “Try on lots of shapes and colors to see what looks good on your wrist.

One will speak to you, and you will fall in love.”

Casual Its easy-to-read numbers and wide leather band have unisex appeal. (Jeans and bookish glasses optional.)

Hamilton 39mm Automatic Khaki Field stainless steel watch, $575, hamiltonwatch.com.

High-Tech Fashion-forward leather meets smartwatch cool in a chic wraparound style.

Apple Watch stainless steel 38mm, $549; and Apple Watch Hermès Double Tour band, in Bleu Saphir, $490, apple.com.

Business Class For get-it-done professionals, this streamlined quartz piece (with Roman numerals and a date indicator) checks all the boxes.

Baume & Mercier Classima stainless steel bracelet, $1,500, baume-etmercier.com.

Feminine A delicate chain-link bracelet and sweet oval face resemble jewelry, making this style ideal for evening.

Citizen L in rose-gold-tone stainless steel, $325, citizen watch.com.

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Stay organized and gather the most beautiful accessories as you prepare to host a perfect Thanksgiving dinner.

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by Martha Stewart Pets®, available exclusively at Petsmart®, $27.99, petsmart.com/marthastewart.

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by Martha Stewart Collection™, available exclusively at Macy’s, $40 – $86, macys.com/martha.

2. Stack+Fit™ and Discbound™ Organizing Solutions by Office by Martha Stewart™, available exclusively at Staples, $12.99 – $29.99, staples.com/marthastewart.

4. Collector’s Enameled Cast Iron 2qt. Apple Casserole by Martha Stewart Collection™, available exclusively at Macy’s, $99.99, macys.com/martha.

5. Lacombe Avenue Cabinetry by Martha Stewart Living™, available exclusively at The Home Depot; in High Gloss Sharkey Gray, pricing varies based on customization, homedepot.com/mslkitchens.

Martha & Marley Spoon, marleyspoon.com | Office by Martha Stewart™ , staples.com/marthastewart | Martha Stewart Wall Art Decals™ fathead.com/marthastewart | Martha Stewart Living™, available exclusively at Home Decorators Collection, homedecorators.com/marthastewart | Martha Stewart Collection™, available exclusively at Macy's, 800-289-6229, macys.com/martha | Martha Stewart Crafts ®, Lion Brand® Yarn, 800-661-7551, marthastewart.lionbrand.com | Martha Stewart Crafts®, Paint, 800-842-4197, plaidonline.com/ marthastewartcrafts | Martha Stewart Crafts®, Paper Crafts, 800-795-5866, eksuccessbrands.com/marthastewartcrafts | Martha Stewart Living™, available exclusively at the Home Depot, 800-466-3337, homedepot.com/marthastewart | Martha Stewart Pets®, available exclusively at PetSmart, 888-839-9638, petsmart.com/marthastewart | Martha Stewart Rugs™, Safavieh, 866-422-9070, safavieh.com/designers/marthastewart

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Tastemaker G O O D L I V I NG

1

“Cooking is my passion, my work, and my hobby․”

2

HER FAVORITE THINGS 4

1. ”I keep a small notebook with me for recipe ideas.” $26 each, john derian.com.

“This doll-pink shade works well with my complexion.”

2. “My morning routine begins with a cup of Mariage Frères French Breakfast tea. It’s luxurious.” $27 for 30 bags, deandeluca.com.

3. Thorisson’s second book, French Country Cooking (Clarkson Potter), is packed with 100 recipes inspired by her home in Médoc (her family moved from Paris six years ago). $40, indiebound.com.

5

6

THE COUNTRY CUISINIÈRE

Mimi Thorisson | Food blogger and author, Médoc, France

It was the post—about a cake decorated with berries and flowers—that launched a thousand tweets and pins. Just like that, Manger, Mimi Thorisson’s vivid blog, took off. She writes about her life in the Médoc countryside with her photographer husband and eight children (yes, eight), offers mouthwatering recipes, and has just published her second cookbook. Even as the busy mom and Instagram star (226,000 followers and counting) juggles work and family, she always looks effortlessly chic. Her secrets: Never leave home without a bit of blush, and keep a pared-down yet elegant wardrobe. A simple black dress and comfortable Porselli ballet flats (“I have them in nearly every color!”) take her from outings with the kids and trips to the market to mealtime in the kitchen, in style. C’est magnifique!

4. “I always have chilled Champagne— like Ruinart—as well as eggs and at least five packs of butter in my refrigerator.” $75, astorwines.com.

5. “My grandmother said that rosy cheeks exude beauty and health. I wear Chanel powder blush in Pink Explosion.” $45, chanel.com.

6. “I love a truffled Brillat-Savarin cheese— it’s my 2-year-old daughter’s favorite, too!” $35 for 500 g, oldehudson.com.

O D D U R T H O R I S S O N (P O RT R AIT ); C O U RT ESY O F C H A N EL (B LU S H); B RYA N GA R D N ER (OT H ERS)

3

®/™ Trademarks © Mars, Incorporated 2016. TEMPTATIONS™ Cat and Cloud design are trademarks.

T R E AT T H E M T O O ™

60 These wineglasses could be yours! Visit marthastewart.com/ winthis on November 10 to enter for your chance to win.

(For more details, see page 142.)

Tastemaker G O O D L I V I NG

7

WIN THIS!

7. “Ponchos are stylish and comfortable—and can double as baby blankets!” $207, farmers andfriends.is.

8. “I am addicted to mystery and detective novels, especially Agatha Christie and Sherlock Holmes.” $14, amazon.com.

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9. ”I like the simplicity and elegance of Schott Zwiesel’s Cru Classic Bordeaux glasses.” $72 for 6, williams-sonoma.com.

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10. “Portrait of a Lady

by Frederic Malle is my signature scent. It smells of roses, cinnamon, and sandalwood.”

From $70, frederic malle.com.

11 11. “Staub makes the best roasting pans in the world! This one cooks chickens and quails perfectly.” Castiron roaster, 15" by 10", $336, zwillingonline.com.

12

14

12. ”I only wear one type of jewelry at a time, usually earrings. Eddera’s are feminine and goddess-like.” $150, eddera.com.

13. “I use L’Occitane Divine Cream religiously day and night.” $110, loccitane.com.

13

THORISSON’S TIPS ON FRANCE

For a Day in Paris “I love to see the sculptures at the Musée Rodin (musee-rodin.fr), then go out with my husband, Oddur, at the restaurant Rech (restaurant-rech.fr).

It has the best seafood and art-deco décor.”

For Chic Finds “Palais Royal in Paris is a must. Stores like Didier Ludot La Petite Robe Noire are where I seek out vintage black dresses in the style of Grace Kelly or Ava Gardner.”

14. “I find BaByliss hot rollers to be better than any hairdresser.” $55, stylesource.com.

For a Fresh Start For an Escape “The first thing I do when “We like to visit the city I arrive at any hotel of Arles and book a is hang up my dresses, room at the Hôtel NordPinus. It’s full of stories take a quick bath, and from the past—Ernest have a drink in the bar.

Then I’m off to explore.” Hemingway and Maria Callas stayed there!”

For Traveling With Children “We have always taken our kids everywhere.

Before we leave, I buy fun activity books for each child and encourage them to carry a bag with a notebook and pens to draw.”

PE T ER A R D ITO (ROAST I N G PA N); B RYA N GA R D N ER (OT H ERS)

A festive twist on a classic: roast chicken with chestnuts and cabbage.

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Health G O O D L I V I NG

scenarios that seem to become all too familiar with age. You walk into the kitchen full of purpose—only to forget what you need once you get there. You go to greet an acquaintance, and suddenly her name vanishes off the tip of your tongue. Or you leave the house without your phone—for the third time in a week. These sorts of memory lapses may get more prevalent with age, but we also notice them (and worry about them) more. “It’s somewhat paradoxical that we remember the few things we forget each day but fail to acknowledge how many things our brains succeed in remembering,” says Sandra Bond Chapman, Ph.D., founder and chief director of the Center for BrainHealth at the University of Texas at Dallas.

And memory, while perhaps the most noticeable, is just one piece of the puzzle.

THERE ARE CERTAIN

MINDING YOUR MEMORY

We all experience occasional mental blips. The brain’s wires cross and drop a name or forget a detail. The good news: It’s not always a sign of something serious. Read on to find out what’s going on inside your head—and what you can do to stay sharp.

PHOTOGRAPHS BY CHELSEA M C NAMARA TEXT BY SALLY WADYKA

ST Y LI N G BY M I C H EL L E LO N G O

HOW THE BRAIN AGES “Memory relies on our capacity to sustain attention and acquire and process information,” explains Cynthia Green, Ph.D., founder of Total Brain Health, a provider of social-based brain training in Upper Montclair, New Jersey. And even though tests have concluded that some of these skills start to decline as early as our mid-20s, it’s not until around age 40 that we start

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Health G O O D L I V I NG

to notice the impact on our ability to retrieve information, recall a conversation, or remember a name. That’s because there’s a lot happening in the brain, with incremental shifts that are subtle but cumulative. “As we get older, the neural pathways shrink, connectivity between synapses slows, and brain metabolism and blood flow are reduced,” says Chapman. But it’s not all out of our control; recent research indicates that we can regain brain losses, strengthen synapses, and increase blood flow. “Even an older brain is not a fixed thing,” says Green. “We can foster neurogenesis at any age.”

WHY YOU FORGET THINGS While there may be all kinds of changes going on, it’s the memory mishaps that people are most aware of—and concerned about.

And there is no one explanation for why the mind seems less sharp than it once was. “Memory is a very complex system that is influenced by numerous factors, such as stress and information overload, to name two,” says Chapman. Here are a few other key factors that may be hindering your ability to remember.

LACK OF SLEEP “It is well known that disrupted sleep, including sleep deprivation, tends to impair normal memory consolidation,” says Masanori Murayama, Ph.D., a researcher at the Riken Brain Science Institute, in Waco, Japan. Studies have also found a connection between various sleep-inducing medications—both over-the-counter and prescription—and impaired

memory (and even increased risk of dementia).

MULTITASKING Doing two (or more) things at once may seem like the most efficient way to operate, but the brain disagrees.

A 2014 study by researchers at the University of Texas found that trying to remember multiple items simultaneously can actually weaken our ability to retain information.

TECHNOLOGY “It is not all good or all bad when it comes to brain health,” says Gary Small, M.D., director of the University of California, Los Angeles, Longevity Center and coauthor of Two Weeks to a Younger Brain (Humanix Books, 2015). “But when we overdo screen time, it becomes a distraction that interferes with focus, attention, and ability to remember.”

ALCOHOL You already know that having too many drinks isn’t good for you, but a recent study provides evidence that it can also affect your memory more as you get older. Researchers from the University of Florida, Gainesville, recently found that after the equivalent of a couple of cocktails, subjects aged 55 to 70 showed greater declines in short-term memory than did a group of younger subjects.

WHAT HELPS BOOST THE BRAIN The best news for your brain’s well-being is that it can be improved at any age. “When you

adopt healthy brain-lifestyle behaviors, you will notice improvements,” says Small. “The effects of aging on the brain are, to some extent, reversible.”

Start by focusing on these proven habits and your mind and memory will reap the benefits.

HEALTHY DIET The acronym MIND stands for MediterraneanDASH Intervention for Neurodegenerative Delay, and studies have shown that the adults who most closely follow the MIND diet score as much as seven and a half years younger than their chronological age on cognitive tests. The plan calls

for a focus on consuming vegetables, including deep-green varieties, as well as beans, whole grains, mixed nuts, omega3-containing seafood, poultry, extra-virgin olive oil, and one daily glass of wine (if you al ready drink alcoholic beverages), and for limiting red meat, cheese, butter and stick margarine, pastries and other sweets, and fried and fast foods. In addition to eating well, you’ll want to stay at a healthy weight. A 2016 study

continued on page 68

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Health G O O D L I V I NG

at the University of Cambridge, England, found that brains of overweight and obese people had a smaller volume of white matter (the nerves and myelin sheaths around them that let areas of the brain communicate), on par with those of lean people 10 years older.

EXERCISE A workout “is a proven way to boost brain health,” says Chapman. “In our research, we’ve found significant memory gains emerge when individuals engage in aerobic exercise for 50 minutes three times a week.”

Exercise benefits the brain in various ways—by augmenting the amount of blood, oxygen, and nutrients the heart pumps to the brain, and by increasing the circulation of a protein called brain-derived neurotrophic factor (BDNF), which helps grow new neural circuits. And if you need to remember something important, try doing an intense workout four hours after you learn it. A recent study published in Current Biology found that this strategy (versus exercising

immediately after learning new information, or skipping the workout altogether) can improve memory consolidation.

YOGA Another recent study, published in the Journal of Alzheimer’s Disease, looked at the effects of a weekly yoga class and meditation routine on cognitive function. After 12 weeks, subjects’ depression had diminished, and communication between the parts of the brain that control attention improved. Other studies have found a correlation between mindfulness meditation and improved memory, executive function, processing speed, and general cognition.

STAYING BUSY While multitasking may be associated with distraction and impaired memory, having a busy lifestyle seems to have a more positive effect.

Researchers at the University of Texas Center for Vital Longevity discovered that busyness was associated with better processing speed, working memory, episodic memory, reasoning, and crystallized knowledge.

Is it Alzheimer’s?

It’s a fear that pops up every time we forget something, but there are many differences between the ordinary, albeit aging, brain and a diagnosis of Alzheimer’s disease. “Some forgetting is normal for all of us, but if it starts interfering with everyday life and is beyond typical for you, that can be a sign that something’s wrong,” explains Ruth Drew, director of family and information services at the

Alzheimer’s Association, in Chicago. And memory isn’t the only thing to take notice of—changes in your ability to solve problems, perform complex tasks, or exercise good judgment can all be red flags.

If you’re concerned, see your physician (and then a neurologist, if needed) for a diagnostic process that can include tests of brain function, a thorough health history, blood work, and brain scans to look for other causes

of dementia-like changes, such as tumors, evidence of stroke, or buildup of fluid. “The top warning signs of Alzheimer’s can also be indications of other things—such as depression, anxiety, nutrient deficiencies, dehydration, and thyroid disorders,” says Drew.

Bottom line: If you’re concerned, see your doctor.

For more information, visit alz.org/10-signssymptoms-alzheimersdementia.asp.

Martha Stewart Pets® is a registered trademark of Martha Stewart Living Omnimedia, Inc. ©2016 Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2016 PetSmart Store Support Group, Inc. All rights reserved. Product selection may vary by store.

A DVERTI SEMEN T

PAW S F O R

CELEBRATION Find our new holiday looks only at PetSmart® and petsmart.com.

EXCLUSIVELY AT

70

Ask Martha G O O D L I V I NG

Q:

There are so many different whisks in stores. How do I know which I should have?

FRENCH WHISK

FLAT WHISK

If you’re choosing only one, this all-purpose whisk is your best bet.

Though it can be used to whip air into ingredients, its relatively straight and narrow sides make it ideal for emulsifying mayonnaise and vinaigrettes.

Also known as a roux whisk, it’s good for stirring in a shallow vessel, as with pan sauces and gravies. It works well for separating eggs and lifting poached ones from their cooking liquid, too.

—Kathleen Sullivan, Columbus, Ohio

A: The three most commonly used whisks in the kitchen are the French-style, balloon, and flat types. Here, the important differences, plus a few others you may find useful, depending on what you love to cook or bake.

PHOTOGRAPHS BY BRYAN GARDNER

SPECIALTY WHISKS

Moves easily through thick batters

SPRING COIL Great for small quantities

BALLOON WHISK BALL Easy to clean

COIL Adjusts to vessels to pick up every last bit

Its bulbous shape and rounded sides allow for better aeration, making it the most efficient whisk for foods that require volume (think egg whites and whipped cream).

I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N; R EP O RT I N G BY FR A N C ES V I G N A

DOUGH

;OL TLHSZ `V\ SV]L THKL Q\Z[ MVY [OLT cesar

cesar.

®

;YHKLTHYRZ 4HYZ 0UJVYWVYH[LK >LZ[PL PTHNL HUK [YH` ZOHWL HYL [YHKLTHYRZ

DON’T BE BITTER, STARBUCKS. MORE PEOPLE PREFER THE TASTE OF GEVALIA. With over 150 years of experience making rich, never bitter coffee, it’s no wonder more people prefer the taste of Gevalia House Blend to your house blend, Starbucks. But don’t feel bad. We might have better taste in coffee.

But you have better taste in artisanal cheese plates.

ENJOY THE TASTE OF RICH, NEVER BITTER GEVALIA.

Based on a January 2016 national taste test of coffee drinkers conducted by an independent third party comparing Gevalia House Blend and Starbucks House Blend.

73

Ask Martha G O O D L I V I NG

Q: Can I make my own pumpkin-pie spice at home?

—Emily Belfiore, Westbury, N.Y.

A: Yes! The beauty of doing it yourself is that you can tailor it to your preferences. Below is our recipe, but feel free to experiment with additional ginger or cinnamon for more warmth, or extra cloves for added earthiness. Whatever you choose, store the mix in an airtight container out of direct sunlight at room temperature for up to six months.

THE GOOD NEWS JUST DOESN’T STOP. That’s right.

Gevalia also comes in single serve cups.

Q: How do I clean a terra-cotta pot to store it for the winter?

—Eliza Nance, Boston A: It’s important to wash this type of planter every time you empty and replant, as well as before it’s stored for the season. Brush off any loose soil, then scour the pot with a stiff-bristled flowerpot brush (shown) and hot water.

Rinse and let it air-dry before using or storing.

PUMPKIN-PIE-SPICE MIX In a small bowl, whisk together 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, and ½ teaspoon ground cloves. Makes about ¼ cup.

Q: Which persimmons can I find easily in the fall?

—Margaret Austin, Richmond, Va. A: The two most commonly found varieties in the United States are fuyus and hachiyas. Fuyus (far right) are squat and round; choose them for ripeness as you would a tomato.

They are mildly sweet and excellent in salads or on a cheese plate. Hachiyas (near right) have a long bottom.

Unripened hachiyas are too tannic to eat, but once ripe, the fruit becomes very soft and is great in baked goods.

For the Keurig® K-Cup® Brewing System.

Keurig and K-Cup are trademarks of Keurig, Incorporated.

Used with permission.

74

Ask Martha G O O D L I V I NG

Q:

What are some tips for traveling with my pet during the holidays?

—Halie Fayme Griffin, Queens, N.Y.

A: There are many ways to ensure your best friend is comfortable on the road or in the air. Among others, the ASPCA recommends that you book a direct flight when possible, and purchase a USDA-approved shipping crate (and mark it with proper identification) that allows your pet to stand and sit easily. Pack food, a bowl, a leash, plastic bags, medication, and travel documents, as well as a favorite toy or pillow.

A recent federal regulation requires that all airports servicing more than 10,000 passengers (including Chicago O’Hare and New York City’s JFK) provide pet-relief areas for service animals.

Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

D IAN E FI ELD S

LET US HELP YOU!

Email your quest ions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Th ird Avenue, 25th floor, New York, NY 10022.

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

© 2016 Mizkan America, Inc.

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E VE RYDAY FOOD Cook, Nourish, Enjoy

R EC I PES BY G R EG LO F TS; FO O D ST Y LI N G BY L AU RY N T Y R ELL ; PRO P ST Y LI N G BY SAR AH VAS I L

Our recipe features garlic and thyme.

Just a pat of butter and a grind of black pepper make it Instagram-worthy.

perfecting the . . .

MASHED POTATOES

For many, Thanksgiving isn’t complete without a bowl of creamy spuds—the more buttery, the better. We show you how to get the optimal texture, whether you like them slightly chunky or silky-smooth, and fresh ways to add surprising flavors. Bonus: You can prep and make them ahead of time.

PHOTOGRAPHS BY BRYAN GARDNER

78

November E VE RYDAY FOOD

1

GROCERY LIST YUKON GOLD POTATOES

+ GARLIC

+ WHOLE MILK

+ UNSALTED BUTTER

+

Peel, Cut & Simmer

2

Drain, Dry & Mash POTATOES ARE READY TO MASH WHEN THEY BREAK APART AS YOU STIR.

Peel 5 pounds potatoes and cut them into 1½ -inch pieces. Place in a pot with 2 tablespoons kosher salt and 4 peeled and smashed garlic cloves. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.

Season & Serve

3

In a small saucepan, combine 1½ cups milk, 1 stick butter, and 3 sprigs thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and freshly ground pepper, top with a pat of butter and more pepper, and serve.

PICK A POTATO The type of tater affects the taste and texture.

The choice is yours.

Russet High starch and low sugar content yields a lighter, fluffier result.

FRESH THYME HEATING SMARTS

PREP AHEAD Potatoes can be peeled and cut up to 2 days in advance. Store them in the fridge in airtight containers filled with water.

Drain potatoes and garlic; return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash in pot with a potato masher. Cover to keep warm.

You can keep mashed potatoes warm for up to 2 hours before you’re ready to eat. Just transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Give them a good stir right before serving.

Sweet Potato Roast instead of boiling to intensify flavor and sweetness.

Yukon Gold Moderately starchy, this variety is rich and creamy when mashed.

TEXTURE TIPS

Baby Red Tender skin and a waxy texture keep these pleasantly firm after cooking.

For utterly smooth, silky potatoes, press them through a ricer. If you prefer a creamy yet slightly chunky texture, use a potato masher instead.

Russets With Cream Cheese

Follow steps 1 and 2, using russet potatoes instead of Yukon Gold. In a small saucepan, heat 1½ cups whole milk and 4 tablespoons unsalted butter. Mix into potatoes; then—for a deliciously mild tanginess— add 8 ounces roomtemperature cream cheese, cut into small pieces, stirring until fully incorporated. Season with salt and pepper.

Smashed Baby Reds

Simmer 5 pounds baby red potatoes in boiling water with 2 tablespoons salt until tender, 12 to 15 minutes. In a small saucepan, combine ½ cup extra-virgin olive oil, 4 peeled and smashed garlic cloves, and 3 sprigs rosemary; simmer over medium 3 to 4 minutes. Drain potatoes, return to pot, and smash with oil mixture, 1½ cups warmed chicken broth, and salt and pepper.

Simply Roasted Sweets

Using a fork, pierce 5 pounds sweet potatoes all over (we love Jewel and Garnet for their earthy, pumpkinlike quality). Rub with extravirgin olive oil; roast at 375° until very soft, 1 to 1½ hours. When they’re cool enough to handle, halve and scoop flesh into a bowl. Mash with 4 tablespoons melted unsalted butter, ¼ teaspoon freshly grated nutmeg, and salt and pepper.

I LLU STR ATI O N S BY B ROWN B I R D D ES I G N

NEXT LEVEL: MASTERFUL MASH-UPS

Creamy Baked Ziti

© 2016 Kraft Foods

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November E VE RYDAY FOOD

what’s for dinner?

HEALTHY FOR THE HOLIDAYS

With weeks of celebrations ahead (read: lots of eating and drinking), you’ll crave some lighter meals for balance. These nourishing dishes—including a chicken-bulgur bowl with shredded beets and carrots, and a Spanish-inflected salmon stew—will perk up your plate without weighing you down.

PHOTOGRAPHS BY BRYAN GARDNER

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY SA R A H VAS I L

“Mix the lemony roast chicken’s pan drippings into the dressing to add extra flavor.”

—LAURYN TYRELL, ASSOCIATE FOOD EDITOR

Roast-Chicken Grain Bowl

Smoky Salmon-and-Potato Stew

Loaded Baked Sweet Potatoes

Thai Pork Salad

Roast-Chicken Grain Bowl

Smoky Salmon-and-Potato Stew

Active Time: 30 min. Total Time: 1 hr. Serves: 4

Active Time: 30 min. Total Time: 1 hr. Serves: 4

10 lemon slices (from 1 ½ lemons), plus 1 tablespoon fresh juice

Briny clam juice is the secret weapon in this dish. We like the salinity of Bar Harbor brand, which goes well with the paprika.

Kosher salt and freshly ground pepper 1 cup medium-grind bulgur 1 small bunch beets, bulbs peeled and grated, tops shredded 2 shallots, halved and thinly sliced (a heaping ½ cup) 1 teaspoon Dijon mustard 3 medium carrots, peeled and grated (2 cups) Greek yogurt, for serving

1. Preheat oven to 450°. Place lemon slices on a rimmed baking sheet; drizzle with oil. Top with chicken; season with salt and pepper. Roast until a thermometer inserted into thickest parts of chicken (avoiding bones) registers 160°, 30 minutes. Whisk 1 tablespoon water into pan juices; reserve. Meanwhile, place bulgur and 1 teaspoon salt in a bowl; add boiling water to cover by 1 inch. Cover and let stand until tender, 20 minutes. Drain.

2. Heat oil in a skillet over medium-high. Add beet tops, shallots, and a pinch of salt; cook 3 minutes. Stir in bulgur. In a bowl, combine lemon juice and Dijon; whisk in reserved pan juices. Season with salt and pepper. Remove chicken from bones; slice. Divide bulgur mixture among bowls; top with carrots, grated beets, yogurt, and chicken. Drizzle with dressing and serve.

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

½ head fennel, chopped (1 cup), plus fronds for serving 2 celery stalks, chopped (about 1 cup) Kosher salt and freshly ground pepper 4 cloves garlic, minced (1 tablespoon)

½ teaspoon smoked paprika 1 can (14 ounces) diced tomatoes 16 ounces clam juice (two 8-ounce bottles) 10 small yellow potatoes, cut into ¼-inch slices (2½ cups) 1½ pounds salmon fillet (preferably wild), skin removed, cut into 1-inch pieces

1. Heat oil in a large straight-sided skillet over medium-high. Add fennel, celery, and a pinch of salt; cook, stirring often, until vegetables begin to soften, 5 minutes. Add garlic and paprika; cook until fragrant, 30 seconds. Add tomatoes and cook, stirring, until thickened slightly, 5 minutes. Add clam juice and potatoes; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potatoes are fork-tender, 30 minutes.

2. Season fish with salt; gently fold into stew. Return to a simmer, cover, and remove from heat; let stand 5 minutes. Serve, topped with fennel fronds, a drizzle of oil, and more pepper, if desired.

Loaded Baked Sweet Potatoes

Thai Pork Salad

Active Time: 15 min. Total Time: 1 hr. Serves: 4

Active/Total Time: 25 min. Serves: 4

Roasting sweet potatoes directly on the oven rack allows their skins to become extra-crisp. For a variation, try pale-fleshed Japanese sweet potatoes, which have a richer flavor and are in season now.

4 medium sweet potatoes (each 8 to 10 ounces), scrubbed 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 8 ounces broccoli rabe, tough ends trimmed 1 can (15 ounces) cannellini beans, drained and rinsed

¼ cup sliced pepperoncini, plus brine for drizzling

4 boneless pork chops, each ½ inch thick, patted dry Kosher salt and freshly ground pepper 1 head napa cabbage (about 1 ½ pounds), halved lengthwise 2 tablespoons safflower oil

½ small red onion, thinly sliced lengthwise ( ⅔ cup) ¼ cup fresh lime juice (from 2 limes) 2 tablespoons fish sauce, such as nam pla 1 serrano or red finger chile, finely chopped (2 tablespoons)

(from a 16-ounce jar)

2 teaspoons packed light-brown sugar

Flaky salt, such as Maldon, for serving

1 English cucumber, peeled, halved lengthwise, and chopped

1. Preheat oven to 400° with racks in upper and lower thirds. Prick potatoes all over with a fork. Rub with 2 tablespoons oil; season with kosher salt. Place directly on top rack, with a parchment-lined rimmed baking sheet on rack below. Roast 45 minutes.

2. Meanwhile, toss broccoli rabe with remaining 1 tablespoon oil; season with kosher salt and pepper. Carefully remove parchment from lower baking sheet; add broccoli rabe in a single layer. Roast, tossing once, until tender and bright green and potatoes are soft and oozing, 15 minutes. Transfer vegetables to a cutting board; let cool slightly, then chop broccoli rabe into bite-size pieces. Split sweet potatoes open; mash lightly with a fork. Top with broccoli rabe, beans, and pepperoncini. Serve, drizzled with oil and brine and sprinkled with flaky salt.

Fresh mint leaves and chopped peanuts, for serving

1. Season pork with salt and pepper. Heat a large skillet (preferably cast iron) over high 5 minutes. Add half of cabbage, cut-side down; cook, flipping once, until charred, 3 to 4 minutes. Transfer to a plate. Add 1 tablespoon oil to skillet, then pork; cook, flipping once, until a thermometer inserted into thickest parts registers 140°, 2 to 3 minutes. Transfer pork to a plate; let cool slightly, then thinly slice.

2. In a large bowl, whisk together onion, lime juice, fish sauce, chile, sugar, and remaining 1 tablespoon oil. Chop raw and charred cabbage into bite-size pieces; add to bowl along with cucumber and toss to combine. Season with salt and pepper.

Divide among plates. Top with pork, mint, and peanuts; serve.

© 2 0 1 6 M ER E D IT H C O R P O R AT I O N . A L L R I G H T S R E S ERV E D.

3 tablespoons extra-virgin olive oil, plus more for drizzling 4 bone-in, skin-on chicken-breast halves (2 ¼ pounds total)

© 2016 Torani/R. Torre & Company

MAKE IT A WARM

PUMPKIN-SPICY MORNING. Some coffee, a bit of milk and a splash of Torani.

Everything you need for a cozy morning. Have a Torani day!

Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.

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November E VE RYDAY FOOD

recipe revamp

Flipping the Bird Here’s one instance where the act is right, not rude. The benefits of roasting a turkey breast-side down are twofold: The dark meat cooks faster when it’s closer to the heat source, and the juices trickle down for extra-moist breast meat.

Talk about a turn for the better.

R EC I PES BY L AU R A R EG E ; FO O D ST Y L I N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY SA R A H VAS I L

PHOTOGRAPHS BY BRYAN GARDNER

©|® THE J.M. SMUCKER COMPANY

TRADITIONS DON’T HAPPEN OVERNIGHT.

THEY HAPPEN ONE MORNING AT A TIME AND ONE CUP AT A TIME.

84

November E VE RYDAY FOOD sip & repeat

UPSIDE-DOWN TURKEY Active Time: 35 min.

Total Time: 4 hr. 45 min., plus dry brining Serves: 8 For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey.

Kosher salt and freshly ground pepper 1 whole turkey (14 pounds), patted dry 1 loaf ciabatta (1 pound) 1 stick unsalted butter, room temperature 2 cups low-sodium chicken broth Halved fresh figs; red, black, and green grapes; and sage and thyme sprigs, for serving

1. In a small bowl, combine ⅓ cup salt and 1 tablespoon pepper.

Rub mixture all over turkey, including inside body cavity. Transfer to a rimmed baking sheet and wrap in plastic. Refrigerate at least overnight and up to 24 hours, to allow seasoning to penetrate meat.

FINER WINES

American standouts for every taste—sparkling, white, and red.

2. Remove plastic from turkey; rinse inside and out and pat dry with paper towels. Let stand at room temperature 1 hour.

3. Preheat oven to 425° with a rack in lower third. Tuck wings under turkey; tie drumsticks together with kitchen twine. Trim bread to length of turkey breast (about 9 inches), then slice horizontally.

Butter cut sides of bread. On a V-shaped wire rack set in a roasting pan, place slices side-by-side lengthwise, buttered-sides up. Place turkey breast-side down, so it rests on bread (not directly on rack).

Roast 45 minutes.

4. Remove from oven and, using a kitchen towel to hold neck side and a wooden spoon inside cavity for leverage, carefully flip turkey breast-side up. Pour broth into pan, then rotate pan and return to oven. Reduce heat to 350°. Continue roasting, basting with pan juices every 20 minutes, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 165°, about 2 hours more.

5. Transfer turkey to a serving platter. Remove rack from pan; discard bread. Set pan with drippings aside to make your preferred gravy recipe (keeping in mind that drippings will be salty). Let turkey stand 30 minutes. Serve, garnished with figs, grapes, sage, and thyme.

If you’re using a frozen 14-pound turkey, allow four days for it to thaw in the fridge.

BIG & BOLD Barboursville Vineyards Octagon, Virginia Opulent yet only lightly tannic, this Bordeauxstyle blend holds up well to a rich meal ($55).

ELEGANT & DRY Treveri Estates Sparkling Syrah Brut, Washington Think of this cherry-red bubbly as a domestic Lambrusco, but less sweet; serve it chilled ($20).

LIGHT & BAL ANCED Hermann J. Wiemer Dry Riesling, New York Not too dry and not too sweet, this Riesling is just right—and pairs especially well with turkey ($18.50).

CRISP & FRUIT Y

The roasting rack is lined with buttered ciabatta to prevent the skin from sticking when it’s flipping time.

Gruet Brut Rosé, New Mexico Who says rosé is just for summer?

This sparkling version is superdrinkable and smells like strawberries ($17).

You can’t top new Kellogg’s

Raisin Bran granola.

(OH WAIT, YES YOU CAN.) ®

®, TM, © 2016 Kellogg NA Co.

Crunchy Granola Clusters • Plump Raisins • Sweet Honey Oh, yes we did. Also in Cranberry Almond.

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November E VE RYDAY FOOD

CHEWY BROWNIES Active Time: 20 min.

Total Time: 1 hr., plus cooling Makes: 16 7 tablespoons unsalted butter, room temperature, plus more for baking pan

¾ cup plus 2 tablespoons unbleached all-purpose flour

¼ teaspoon baking powder ½ teaspoon kosher salt 7 ounces unsweetened chocolate, finely chopped (1⅓ cups) 3 tablespoons safflower or coconut oil 1 cup granulated sugar

1. Preheat oven to 350°. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

Briskly whisking the eggs into the batter creates a shiny, crackled top crust.

sweets

BROWNIE POINTS

What’s gooey on the inside, crackly on top, and supremely delicious all over?

Our fresh take on this crowd-pleasing dessert. Unsweetened chocolate and brown sugar impart a rich, well-rounded flavor, while adding a bit of oil to the batter results in the addictively chewy texture that makes this version an instant classic.

PHOTOGRAPH BY BRYAN GARDNER

2. In a medium bowl, whisk together flour, baking powder, and salt.

In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.

3. Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

R EC I PE BY SA R AH CAR E Y; FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY SAR AH VAS I L

1 cup packed light-brown sugar 3 large eggs, room temperature

BAKED Apple Pie Cheesecake Prep Time: 30 min. | Total Time: 7 hours 10 min. (incl. refrigerating) | Makes: 16 servings

WHAT YOU NEED Granny Smith apples (about 1 lb.), peeled, sliced cups sugar, divided tsp. ground cinnamon, divided cups graham cracker crumbs cup old-fashioned or quick-cooking oats Tbsp. butter, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 4 eggs

3 1-1/4 1-1/2 1-1/4 1/4 2 4

MAKE IT COOK apples, 1/4 cup sugar and 1/2 tsp. cinnamon in saucepan on medium heat 6 min. or until apples are tender, stirring frequently. Cool.

HEAT oven to 325°F. Combine graham crumbs, oats, butter, remaining cinnamon and 2 Tbsp. of the remaining sugar; press onto bottom of 9-inch springform pan.

BEAT cream cheese, vanilla and remaining sugar in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

SPREAD half the apples over crust to within 1/2 inch of edge; cover with cream cheese mixture. Refrigerate remaining apples until ready to use.

BAKE cheesecake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

DRAIN remaining apples just before serving cheesecake. Arrange apples on top of cheesecake as shown in photo.

Š 2016 Kraft Foods

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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.

Versatile & Perfect

MAIDSTONE IN BROOK TROUT PURESTYLE; SEA SALT CORIAN

DOUBLE DUTY Customize Martha’s cabinets for a bathroom that looks great and works even better.

These cabinets, countertops, and storage solutions make your bath functional and efficient, and a moisture-resistant PureStyle™ finish keeps it beautiful.

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ORGANIZE GROOMING TOOLS IN A PULL-OUT

89

NOVEMBER

ST Y LI N G BY K E VI N S HAR K E Y

PHOTOGRAPH BY BRYAN GARDNER

“When we give cheerfully and accept gratefully, everyone is blessed.”

—MAYA ANGELOU, WOULDN’T TAKE NOTHING FOR MY JOURNEY NOW

Traditional southern chess pie features a simple egg-and-sugar custard; this version adds tart lemon and sweet Cara Cara orange juices for a vibrant tang. It’s topped with a “plate” of crust— the fluted rounds punched out from the center dot the pie’s rim—and finished with confectioners’ sugar.

A ROUND OF APPLAUSE citrus chess pie

Creating a crowd-pleasing showstopper of a pie is easier than it seems. We’ve updated classic fillings and decorated them with eye-catching crusts that almost any baker can master. Here, we reveal our clever tricks, walking you through them step by step. The only hard part is picking which to try first.

PHOTOGRAPHS BY WILL ANDERSON

•

RECIPES BY SHIRA BOCAR AND LAURYN TYRELL

•

TEXT BY SARAH D I GREGORIO

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brow n-suga r b u t t e r n u t- s q u a s h p i e

For recipes, see page 136; for decorating techniques, see page 96.

A PIE FULL OF STARS Butternut squash is sweeter and smoother than more-fibrous pumpkin—it’s a wonder it’s not used in desserts more often. Roasting the flesh supplies a caramel note, while puréeing and straining it afterward is key for a silky texture. Upgrade a crimped crust with a fishtail-braided rim and a scattering of cutouts. You can arrange the pieces however you like; this crescent-shaped tumble was inspired by a vintage brooch.

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chocol ate-sesa me ta r te solei l

THE SUN ALSO RISES With semisweet chocolate and tahini frangipane layered inside, this radiant tart takes its cue from the candied, nutty flavors of chocolate-covered halvah. The sesame lends a complex, almost bitter edge that keeps the filling from being too sweet. For the top, the dramatic design demonstrates the power of a repeated pattern—in this case, created by dividing the dough into sections and just twisting each piece three times.

r e d - c u r r a n t p o p p yseed l i n zer tor te

POPPY ART A one-ingredient pie filling? It’s a Thanksgiving miracle. In this modernized linzer torte, ruby-red currant jam goes on the inside, poppy seeds provide crunch, and ground pecans give the crust a buttery, cookie-like delicacy. The top appears to be elaborately latticed, but looks are deceiving: You merely snip the ropes of dough to expose the uncoated interior before baking.

ci n n a mon-sw i rl apple slab pie

PUT A SPIN ON IT A cross between an apple pie and a cinnamon roll, this recipe calls for a top crust made from sliced pinwheels of dough slathered with cinnamon–brown sugar butter. Thanks to the layers of spiced butter, the swirls get caramelized and super-crisp, almost like puff pastry, and are delicious combined with the sweet-tart apples in the filling. Slab pies are great for serving a crowd—or if guests want a sliver of each dessert.

95

p u f f- p a s t r y p oache d-p e a r pie

A WINNING SCORE Pears are often overlooked on the Thanksgiving dessert table. Here they’re the star, with the wine-poached fruit enclosed between rounds of store-bought puff pastry. To make the seemingly intricate pattern, simply score the dough with a paring knife; when it puffs in the oven, the design will stand out. Be sure to bake the crust until it’s deep golden brown: It doesn’t just look great—it tastes better, too.

EASY AS PIE

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CITRUS CHESS PIE

BROWN-SUGAR BUTTERNUT-SQUASH PIE

CHOCOLATE-SESAME TARTE SOLEIL

RED-CURRANT POPPY-SEED LINZER TORTE

1. To make this design, you’ll bake the top and bottom crusts separately, then combine them at the end. For the bottom, roll out a disk of dough; fit it into a pie dish, trimming off the excess. Roll out the second disk; cut it into an 8-inch round. (As a guide, trace around an upside-down cake pan.) Using a small, fluted round cutter, make evenly spaced holes in the dough. (You’ll stick the cutouts on the rim of the bottom crust.) Crumple some parchment, then unfold it into the bottom crust; fill it with dried beans before baking both.

1. You’ll use the same piece of dough for both the fishtail-braided rim and the crust stars scattered on top.

After rolling out a disk of dough into an 11-by-14-inch rectangle, use a pastry wheel to cut fifteen ¼-inch-wide strips from one of the short sides.

1. The key to this design is to divide the dough evenly into the rays. After filling and sealing the crusts together, put a glass upside-down in the center. (This is merely to make an impression; don’t let it cut through the dough.) With the glass still in place, cut the tart into 4 equal sections.

Then cut each in half to make 8. Finally, cut each eighth evenly into thirds to create 24 sections total.

1. After rolling out half the dough and fitting it into a tart pan, divide the rest of the dough into 8 equal pieces. Roll each into a rope, about ½ inch thick and 10 inches long. This dough is very soft, so pop it back in the fridge to firm up if it gets too sticky to work with.

Pour poppy seeds onto a rimmed baking sheet, then coat the ropes in seeds.

2. Wait for the filling to cool before dusting it with confectioners’ sugar, or the sugar may dissolve into the pie.

2. To make the braids, take 5 strips and press the tops together. Place 3 strips to one side and 2 to the other. Pick up the outer strip on the side with 3 strips; cross it over, so it’s now on the inside of the side that had 2. (It should now have 3.) Repeat to create a braid— the outer-third strip always crossing to the middle to join the side with 2 strips. Repeat with the remaining strips to make two more braids.

3. Place the finished top crust in the center; don’t worry, you can move it a bit to adjust.

3. Using the remaining dough, cut out shapes such as stars, snowflakes, and crescents with cookie cutters.

2. Lift a section; twist it three times.

3. Repeat with the remaining sections, making sure you twist all of them in the same direction, with the same tightness of coil. Freezing the dough solid before baking will help it keep its shape in the oven.

2. Fill the tart with jam, then lay the dough ropes over the top, trimming the ends to fit. Using scissors, make small diagonal snips in the ropes at ½-inch intervals, being careful not to cut all the way through.

3. Shift the snipped bits to the side to expose bare dough, alternating sides.

A slight shift is fine, and there’s no need to be exact: There’s beauty in the imperfection.

A RT D I R ECT I O N BY JAS PA L R I YAIT; FO O D ST Y LI N G BY S H I R A B O CA R A N D L AU RY N T Y R EL L ; PRO P ST Y LI N G BY K AT I E FI EL D; PH OTO G R A PH S BY B RYA N GA R D N ER ( T EC H N I Q U ES)

The crusts on these pages may look tricky, but they’re not. Here are the simple nips, cuts, and twists that will help you go from “ooh” to “aah.” (For the full recipes, see page 136.)

97

pick your finish

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GIVE IT A WASH

SPRINKLE WITH SUGAR

A wash is essential to give pies a burnished crust. You can always use a whole beaten egg mixed with a little water for a medium-gold gloss. Or try one of these alternatives:

HEAVY CREAM

2

2

Heavy cream leaves a natural, light-golden color with a matte finish.

EGG YOLK 3

PUFF-PASTRY POACHED-PEAR PIE

1. We prefer to roll out dough on lightly

1. For the top crust, roll puff pastry

floured parchment, especially for large pieces, as here: It reduces sticking and makes everything easier to move to the refrigerator. For the pinwheels, roll out a disk of dough into a 12-by-16-inch rectangle; spread it evenly with cinnamon–brown sugar butter. Starting at a long edge, tightly roll it into a log.

into a square about ⅛ inch thick; cut it into a 10-inch round. (Use an upsidedown cake pan as a guide.) With a pastry tip or small cookie cutter, cut out a 1-inch-diameter vent in the center. Gently press an upside-down 9-inch cake pan onto the dough to make a border. Freeze until firm but pliable. With a paring knife, score 8 petals around the vent, taking care not to cut all the way through. Score each petal with veins.

3. Spoon the apple filling into the

piecrust. Arrange the cinnamonswirl rounds over the apples, slightly overlapping them, until they’re completely covered.

SANDING

Sanding is an all-purpose decorating sugar, used for a medium crunch and a sparkling finish.

TURBINADO

3

CINNAMON-SWIRL APPLE SLAB PIE

2. Slice the log into ¼-inch-thick rounds. If the dough starts to flatten out on one side, reshape and return it to the fridge to firm up before finishing.

After applying a wash, scatter sugar over the top to add sweetness, texture, and shimmer. Different types provide different effects.

Here are our favorites:

2. Roll out and cut the bottom crust into a 10-inch round; refrigerate. Arrange poached pears on top, leaving a 1-inch border. (This will leave room to pinch the crusts together.) Refrigerate.

3. After laying the top crust over the pears, adhere the edges with egg wash.

Score the rim on a slight diagonal.

Egg yolk contains more fat and less water than a whole beaten egg, resulting in a rich, dark color and a dramatic sheen.

EGG WHITE

Egg white has more water than fat, which provides a pale-golden color and a lustrous glaze.

Turbinado (or raw) is quite coarse and jewel-like; it’s for dramatic crunch and a deep, amber shine.

GRANULATED

Granulated is the finest, most subtle option and results in a delicate crunch and a clear, gentle gleam.

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For a Virginia family, Thanksgiving is a time to come together with their nearest and dearest in a resurrected barn, sharing favorite southern dishes and counting each and every blessing.

FARM TEAM Dianne and Bill Nordt and their collie, Woody, hold down the fort.

Above, in the hayloft, are their kids (from left), Oriana, 18; Willy, 16; and Eudora, 14.

Opposite: Inside the barn, a wreath made from magnolia leaves strung on a wire ring hangs over the holiday buffet.

photographs by ANNA WILLIAMS recipes by GREG LOFTS | text by CATHERINE HONG

EARLY FOUR YEARS AGO,

From top: Oriana and Eudora Nordt and their cousin Anna Katherine Jones make a tight-knit trio in Dianne’s handwoven blankets. A woolly friend strikes a pose. After Thanksgiving dinner, the family strolls across their property with drinks in hand; the underage crowd sips Dianne’s famous sweet orange-and-lemon iced tea, while the grown-ups spike theirs with whiskey or gin.

on a windy December night, Dianne Nordt, a sheep farmer and gifted weaver in Charles City, Virginia, watched her family’s beloved barn burn to the ground.

Dianne had been up late, finishing holiday orders for her blanket company, when she dozed off downstairs. “It was about one o’clock in the morning when I was awakened by a loud noise,” she says. “I looked outside and saw the flames.” Within half an hour, the 1927 wooden structure, home to six of her family’s sheep and one pony, had collapsed. Fortunately, those 30 minutes were just enough time for Dianne and her husband, Bill, a surgeon, to rescue the animals, along with five horses from the nearby stable. “They were safe, so for that we were thankful,” says Dianne, who later learned that the cause of the fire was faulty wiring.

It took a few years, but Bill and Dianne were able to build a new barn in the footprint of the old one. And to celebrate its completion, they started a new tradition: eating Thanksgiving dinner in it, surrounded by their animals and nearly two dozen loved ones.

Dianne, a Virginia native, and Bill, who grew up in southern New Jersey, moved to the 400-acre property on the banks of the James River with their family in 2000. She started making blankets in 2009 from wool produced by her flock of merino sheep, fulfilling a dream she’d had since her undergrad years studying fashion and crafts at Virginia Commonwealth University. After hand-dyeing the skeins of yarn using black walnut, osage sawdust, coreopsis, and other plants, Dianne weaves them on giant looms in her basement workshop with the help of two part-time assistants. Last year, she produced 250 blankets for her Etsy shop (nordtfamilyfarm.etsy.com) and crafts shows, each one numbered and dated.

She approaches food in the same slow, handmade way. “I take my cues from my grandmother, who canned vegetables from her garden and cooked everything from scratch,” Dianne says. At Thanksgiving, she also has a secret weapon in the kitchen: her friend and neighbor Pauline Elliott, an accomplished home cook who brings dessert. Pauline and her husband, David, along with Susan Reed and Robert Walz, have rented homes on the Nordts’ farm for more than six years and are more family than friends. “We’re like a rural settlement,” says Pauline with a laugh. “We share the pool, the dock, and the barn areas; we know each others’ relatives; and we always spend the holiday together.”

After a southern feast, the entire gang goes for a long walk around the property, visiting the sheep (they now number 40), horses, and chickens, and lingering by the river. Later, back at the barn, they sit down for coffee and slices of apple cake, pumpkin pie, and a rich, gooey peanut pie, a local variant on better-known pecan pie that’s chock-full of extra-large Virginia peanuts. There, under the rough-hewn oak rafters, it’s easy to savor the sweetness of life on a farm. “It’s become trendy to have weddings and parties in barns,” says Dianne. “But ours is a working barn before anything else—and I hope to keep it that way.”

101

OUT OF THE WOODS

Dianne and Bill Nordt’s new barn, built from rough-cut oak, stands on the foundation of the 85-year-old building that burned down in 2012. Two of the couple’s four horses, Alice and Chance, graze out front.

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“THIS IS THE SECTION OF THE BARN WHERE WE ENTERTAIN,” SAYS DIANNE OF THE SOARING SPACE SET FOR THANKSGIVING DINNER. “IT HAS HIGH CEILINGS MADE FROM BE AUTIFUL OAK, AND IT’S VERY CLOSE TO THE ANIMALS AND NATURE. IT’S THE HEART OF THE FARM.”

ORANGE & LEMON ICED TEA

CHESAPEAKE CRAB CAKES

SOUTHERN HOSPITALIT Y

GRILLED SALT & PEPPER TURKEY WITH GIBLET GRAVY

Clockwise from top left: The Nordts’ Thanksgiving turkey is stuffed with lemons, oranges, thyme, and garlic, then cooked on the grill. For appetizers, Dianne serves crab cakes made from local Chesapeake Bay blue crabs: “I like to incorporate seafood into the meal because it’s light and refreshing,” she says. The table is set with various candles and glasses and antique 1920s Théodore Haviland china that she has collected for years. Grilling a whole turkey “is easier than it seems,” says Dianne, shown here checking on the bird—“and the result is perfectly juicy, flavorful meat.”

Opposite: In lieu of 20 chairs, the Nordts

arrange bales of hay along their table and drape them with Dianne’s blankets, which offer warmth and softness.

For recipes, see page 127.

BUTTERED GREEN BEANS WITH SHALLOTS & LEMON

ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE & CIDER REDUCTION

VIRGINIA HAM WITH HONEYMUSTARD GLAZE

FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY TA N YA G R A FF; C R A F TS BY S I L K E STO D DA R D

CARDAMOMSCENTED SWEET-POTATO ROUNDS WITH CILANTRO

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THE MORE THE MERRIER

The Nordts serve pumpkin pie, spiced apple cake, and peanut pie, a regional specialty. Nut wreaths (made by drilling holes in pecans and sweet-gum seeds and stringing them onto wire rings) adorn a reclaimed barn door.

Opposite, clockwise from top left: Side dishes include green beans, sweet potatoes, and crisp brussels sprouts with chestnuts plucked from the trees lining the Nordts’ driveway. The clan walks off the feast. The pies taste even better with ice cream and fresh whipped cream. Every year, the family prepares a glazed Virginia ham: “It’s always from Edwards smokehouse, which makes the very best hams in the state,” Pauline says.

DEEP-DISH PUMPKIN ICEBOX PIE

SPICED APPLE CAKE

VIRGINIA PEANUT PIE

S TA R S A B O V E The usual winter forecast: you in the same hat, every single day.

That’s why we brightened this basic cashmere beanie with vintage bullion appliqués (attached with fabric glue) and iron-on metal studs.

“Your hat and coat may be the only things people see you in for months— this adds personality,” says senior style editor Katie Covington.

TIP: To wash a bedazzled

hat, dry cleaning is best.

Now here’s a super-stylish DIY idea that’s painless to pull off: Easy stick-on embellishments that give almost anything in your wardrobe or home a flair that’s beautifully, uniquely you.

P H O T O G R A P H S BY M A R C U S S M I T H C R E AT E D BY L O R N A A R A G O N A N D K AT I E C OV I N G T O N T E X T BY P E T R A G U G L I E L M E T T I

T Y PE I L LU ST R AT I O N S BY S PEN C ER C H A R L ES

THE DETAILS: Bullion ornaments, $3 each, tinsel trading.com. Iron-on studs, $4 for 12, Toho Shoji, 212-868-7465. Cashmere hat, $69, barneys.com.

107

LE AV E S OF BRASS Turn a low-intrigue lamp (you know, the one hiding in the corner of your den) into the highlight of the room with custom 3-D details. We used ceramics glue to attach a cascade of brass oak leaves to this moss-colored base.

TIP: Before gluing, do a dry

run with poster tack.

THE DETAILS: Brass stampings, from 55¢ each, metalliferous.com. Gorilla Super Glue Gel, $6.75, homedepot.com.

For more fashion credits, see page 146.

108

REFINED VINES A plain mirror and dresser become an elegant matched set, thanks to botanical accents and chalk paint. “Its matte finish makes things look aged,” says home editor Lorna Aragon. Paint vines and furniture separately, and once both are dry, secure them using a caulk gun loaded with heavy-duty construction adhesive.

TIP: Before you paint,

lay the mirror and drawers on the floor to map out vine placement.

THE DETAILS: Leaf appliqués, from $54 each, decorators supply.com. Chalk paint, in Paris Grey, $35 for 32 oz., robynstorydesigns.com.

Loctite PL200 Projects construction adhesive, $5, walmart.com.

KNIT WIT Transforming a cardigan from plain to oh-so-pretty is as easy as ironing or sewing on flowery fabric appliquĂŠs. These two large beaded motifs only required a few stitches for each leaf and petal, since sturdy mesh backing holds them together.

TIP: If you use two of the same embellishments, mix things up; one of this pair was sewn on upside down.

THE DETAILS: Beaded rhinestone appliquĂŠs, $39 each, mjtrim.com. J.Crew Jackie lightweight wool cardigan sweater, in Heather Smoke, $85, jcrew.com.

T O T A L LY TUBULAR No need to buy a new vase for every tablescape—just whip up a few couture sleeves to suit different moods. Wrap a piece of felt around a vase and cut it to size, then cut decorative trim or ribbon to the same length, and glue or sew it on. Glue or stitch the ends of the felt together, and slide it right on.

TIP: For a big impact from

minimal effort, choose a single, extra-wide accent.

THE DETAILS: Mustard felt, 18" by 18", $8.50, thefeltpod .com. Beaded trim (SP-2166), $29 a yd., Lauren Trimming, 646-964-5734. Clear cylinder vase, 6" by 12", $15, jamaligarden.com.

111 SITTING PRETTY Another reason to love removable throw-pillow covers: You can create any pattern imaginable with appliqués. For a hightraffic couch, use iron-ons.

“They’re backed with glue to prevent raised edges that can catch on things,” Katie says.

2

TIP: For extra insurance,

add a couple of stitches where the pillows curve.

THE DETAILS: Trim (1), $25 a yd., Daytona Trimmings, 212-354-1713. Three-piece gold-embroidery plum flower cloth patches (2), $8.50 each; and layered flower appliqué (5), $9.50, Lauren Trimming, 646-964-5734.

Scrambled Eggs appliqués (3), $4 each; and embroidered star appliqués (6), 1½", $1.60 each, mjtrim.com.

Simple leaf trim (4), $6 a yd., shinetrim.com. Velvet pillow covers, from $30 each, potterybarn.com. Silk pillow covers, $39 each, westelm.com.

3

1

6

5 4

HAPPY FEET Here’s a brilliantly budgetfriendly way to indulge a shoe fetish: Use leather glue to add chic details to new pairs—or older ones. Give suede pumps a vintage flourish by wrapping ornate florals around the sides and back.

Jazz up loafers with strips of sequined flower trim between the toe seams.

TIP: Apply glue precisely

with a toothpick to the edges of add-ons, so they don’t curl upward later.

THE DETAILS: Tulip appliqués, $4 each, shinetrim.com.

Sequin flower trim, ⅝", $10 a yd., mjtrim.com. Zara suede ballerinas with heels, in Brick, $70, zara.com. Everlane modern loafers, in Camel, $170, everlane.com.

A RT D I R ECT I O N BY JAS PA L R I YAIT; H AI R A N D M A K EU P BY H I RO YO N EM OTO U S I N G D I O RS K I N N U D E FO R AT ELI ER M A N AG EM EN T; M A N I C U R ES BY RO S E A N N S I N G L E TO N U S I N G C H A N EL L E V ER N I S FO R A RT D EPA RT M EN T

112

BAG OF TRICKS Who knew? Embroidered patches can even be ironed onto a plain leather clutch to make it pop.

The festive finishing touch: a metallic tassel looped through the zipper pull.

TIP: If you’re worried about applying heat to a delicate or dyed bag, use leather glue instead.

THE DETAILS: Embroidered appliquĂŠs, from $5 each, shinetrim.com. Chainette tassel, $4 for 4, mjtrim.com.

Baggu large leather pouch, $88, baggu.com.

114 PUT YOUR STAMP ON IT Block-printed linens are costly to buy but surprisingly simple to make.

With little more than textile paint, muslin fabric, and woodblock stamps, a personalized setting is close at hand. We went with a botanical motif, but choose whatever appeals to you. For the detailed how-to, see page 148.

Opposite: Take a break

from fussing with formal floral centerpieces, and display wispy dried branch stalks in different vases. For a snowkissed look, lay them on paper and spray them with white floral paint before arranging.

THE DETAILS: Nason & Moretti Idra water glasses, $360 for 6, tableartonline .com. Billy Cotton Curved water glasses, in Amber, $15 each, billycotton.com.

Amanda Moffat Indigo Tumbler vase (similar to shown), from $125, amandamoffat pottery.com.

a grateful spread SE T A SERENE SCENE FOR YOUR THANKSGIVING CELEBR ATION WITH RUSTIC CENTERPIECES, LOVELY LINENS, AND PERSONAL TOUCHES. YOUR LOVED ONES WILL FEEL SPECIAL E VEN BEFORE THE FIRST COURSE IS SERVED. Photographs by Johnny Miller Created by Tanya Graff and Silke Stoddard Text by Jennifer Tung

116

When blockprinting napkins, mix colors and patterns to add to your table’s eclectic vibe.

CONSIDER YOUR SETTING

REIMAGINE A WREATH

A unique combo of colors and a loose mix of materials make a dining table feel relaxed and inviting but still celebratory. Here, vintage yellowware pie dishes serve as unconventional dinner plates, and individual cutting boards hold bread and salt dishes; for a stylish touch, wind ribbon around their handles.

Opposite: Elevate a buffet table or entryway with a simple bough arrange-

THE DETAILS: Mini Rectangle boards, $9 each, jkadams.com. Studio Carta by Angela Liguori cotton ribbon, ¼″, in Dark Indigo, $9 for a 5-yard spool, shopangelaliguori.com.

Cobalt Blooms side plates, $18 each, shopterrain.com.

ment that you can pull together yourself. Arrange four sturdy branches (these are eucalpytus) on a table, and wrap them together with floral wire.

Add lighter stalks (here, ‘Purple Majesty’ millet), and hang the display on a wall with a ribbon. Affix smaller dried plants and flowers, such as Echinops and centaurea pods, as pops of color. For the how-to, see page 148.

THE DETAILS: Amanda Moffat Indigo Collection pitcher (similar to shown), $395, amandamoffatpottery.com.

If you don’t want to nail another hook into your wall, take down a painting or mirror and hang this in its place.

For a variety of antique styles like these, search for “Delft tiles” on eBay or Etsy.

ADD FORM AND FUNCTION

CREATE MOOD LIGHTING

Vintage and reproduction Dutch tiles offer personality—and cover lots of bases. Arrange them in clusters, or in a band down the center of the table, and use them as trivets, or place them individually as coasters.

Opposite: With a quick dip in tinted wax, even simple tapers turn into works of

THE DETAILS: Pavé Tile, Wood & Stone reproduction Dutch tiles (top left and center, and top to bottom at right), from $4.25 each, pavetile.com.

art. Just lower the ends into melted colored wax and let them dry. Then keep things interesting by placing them in an assortment of candlesticks: Some of these are vintage; others are from a crafts store. For the how-to, see page 148.

THE DETAILS: Unfinished wooden candlesticks, from $1.25 each, craftparts.com.

Sinhala Sidewall wallpaper, in Sky, price upon request, fschumacher.com.

119

A RT D I R ECT I O N BY K AT I E FI EL D

This dipping technique works on pillar candles, too.

Center them on Dutch tiles, which will catch any melted wax.

‘Fleu r de Li s’ SPIDER

121

‘ L i l i G a l l o n’ EXOTIC

pho tograph s by C H R I S B R O O K S tex t by M E L I S S A O Z A W A

r a r e

B E A U T I E S One passionate gardener in Worcester, Massachusetts, devotes countless hours over many months to growing and caring for unusual and old-fashioned varieties of C H R Y S A N T H E M U M S . Come autumn, his hard work pays off when they burst forth into E X Q U I S I T E , O T H E R W O R L D LY B L O O M S .

122

T under the GLASS Chrysanthemums are semihardy, so they need protection from freezing temperatures.

Since Matt Mattus (above, near right) lives in Zone 5, where temperatures can dip as low as negative 15 degrees, his plants begin and end the growing process in a greenhouse. When the flowers are at their peak in mid-November, Mattus invites friends and co-workers over to celebrate the fantastical blossoms, such as the pale-yellow ‘Primrose Tennis’ (far right), an incurve variety trained to produce a fan of five large flowers. “It’s a fun excuse to have a party,” he says.

raining chrysanthemums requires a lot of work—and patience, and stamina. And so from January to November, Matt Mattus, who works for Hasbro’s Invention Lab, a high-concept development group, can be found nurturing his. First in the greenhouse, then later outside in the garden, he carefully waters, fertilizes, pinches, and stakes.

Not to be confused with the ubiquitous “mums” found at supermarkets and nurseries in fall, his unusual varieties, some of which feature giant, fluffy flower heads that can reach more than eight inches in diameter and spindly blooms that explode like fireworks, hark back to another time.

Mattus, who has been gardening since he was a small child, began raising chrysanthemums more than a decade ago, drawn in by their rich history (they are one of the oldest container-grown plants for ornamental use, dating to at least the 15th century B.C.) and the incredible challenge of caring for them. To educate himself, he sought out books from the 19th and 20th centuries—the last time the plants were grown with frequency by large staffs at grand estates—and consulted with growers and garden societies. Then he began experimenting. “I become part anthropologist, part historian, part designer, part horticulturalist,” he says.

Every year in January, he roots cuttings of varieties he wants to grow.

A few months later, he’ll begin the long training process, pinching off extra growth. In late May, he repots the specimens into larger containers, guiding the plants through the summer months outside, depending on the form he’s trying to achieve, by continuing to remove new shoots, staking with bamboo, watering, and fertilizing with a water-soluble organic variety. By September, flower buds are starting to form, and that’s when he clips off any extras as well as side shoots, to focus the plants’ energy. He moves everything inside by the first frost and continues tweaking until blossoms are ready for display around mid-November.

Indeed, one of the joys of growing chrysanthemums is that they bloom just as the rest of garden is winding down.

In Japan during the 1700s, the poet Buson wrote (as translated by Robert Hass), “Chrysanthemum growers—/you are the slaves/of chrysanthemums!” That still holds true, but to Mattus, toiling to preserve an endangered art is well worth the effort. “Just when I think that I can’t do it again, I think of their scents, their colors, their beauty—and I start the process all over again,” he laughs. “Once you have them, you can’t stop.”

S P E C TAC U L A R specimens There are 13 classifications of exhibition chrysanthemums, including footballs, spoons, spiders, and quills—and perhaps as many ways to train them. All have been bred for color and form rather than hardiness and are the product of a unique relationship between the grower and the plant, says Mattus.

However, these varieties have become so rare that King’s Mums, in Sand Springs, Oklahoma, is one of the only nurseries in North America offering them. To expand his collection, Mattus received cuttings from fellow enthusiasts and members of horticultural societies and botanical gardens.

‘G olden P inwheel’ SPOON

‘Icicle s’ SPIDER

‘Pea rl Edwa rd Shaw’ INCURVE

FLOWER PEEPING Chrysanthemums may be difficult to grow at home, but luckily for us, these institutions have done the hard work so anyone can enjoy them in living, breathing color.

Here’s where to find them, from coast to coast.

‘D aybreak’ ANEMONE

Botanic Garden of Smith College Fall Chrysanthemum Show Northampton, Massachusetts November 5 to 20, smith.edu Isabella Stewart Gardner Museum Chrysanthemum Display Boston Begins in late October, gardnermuseum.org Longwood Gardens Chrysanthemum Festival Kennett Square, Pennsylvania October 22 to November 20, longwoodgardens.org ‘S aga Nishiki’

National Chrysanthemum Society 73rd Annual Convention and Show, at the Sacramento Marriott Rancho Cordova Hotel Sacramento, California November 3 to 6, mums.org New York Botanical Garden Kiku: The Art of the Japanese Garden New York City October 8 to 30, nybg.org

BRUSH or THISTLE

‘Ku r u me’ ANEMONE

‘Kimie’ SPOON

‘Hagoromo’

LO N D O N

IRREGULAR INCURVE

‘Heather Ja me s’

PRO D U C ED BY TO D D CARR ; ART D I REC TI O N BY

JAS PAL RIYA IT; B E S P O K E PRO C E S S I N G AN D L AB PRI NTI N G BY B D I MAG E S O F

REGULAR INCURVE

‘Lili G allon’ EXOTIC

‘Apr icot C ou rt ier’ REFLEX

‘Fa nta s y’ SPOON

‘Feeling G reen’ POMPON

‘Judith B aker’ QUILL

BbQ flavor SO RICH and SMOKY you can almost HEAR IT SIZzLE. All trademarks are owned by Frito-Lay North America, Inc. ©2016

127

T H E HANDBOOK Recipes, Sources, and How-tos From This Issue

With Love and Gratitude PAGE 98

104

For a Virginia family, Thanksgiving is a time to come together with their nearest and dearest in a resurrected barn, sharing favorite southern dishes and counting each and every blessing.

ORANGE-AND-LEMON ICED TEA Active Time: 15 min.

Total Time: 3 hr. 20 min.

Makes: 8 cups This tea can be made up to five days ahead and stored in an airtight container in the refrigerator.

8 black-tea bags 12 sprigs mint, plus more for serving 1 cup sugar

½ cup fresh orange juice, strained, plus thinly sliced orange rounds for serving

½ cup fresh lemon juice, strained, plus thinly sliced lemon rounds for serving Whiskey or gin, for serving (optional)

1. Combine tea and mint in a large heatproof container. Pour 8 cups boiling water over; let steep 5 minutes. Discard tea bags and mint; stir in sugar. Let cool completely, then stir in orange and lemon juices. Refrigerate until chilled, at least 2 hours.

2. Fill glasses with ice. Stir tea and pour into glasses. If desired, stir a shot of whiskey or gin into each. Garnish with citrus rounds and mint sprigs; serve immediately.

PRO TIP For the best flavor when grilling, buy natural hardwood lump charcoal, which is made directly from hickory, mesquite, and oak and produces less ash than other types. Common square briquettes are compressed blocks made from sawdust and other wood by-products along with binders, accelerants, and artificial additives.

GRILLED SALT-AND-PEPPER TURKEY WITH GIBLET GRAVY Active Time: 45 min.

Total Time: 4 hr. 30 min.

Serves: 12

Elevate your grill game while protecting your hands and forearms with grilling gloves; we like Ekogrips, available at amazon.com.

TURKEY

Kosher salt and freshly ground pepper 1 whole turkey (16 to 18 pounds), room temperature, patted dry, giblets and neck reserved for gravy 2 lemons, halved 3 oranges, halved 1 bunch thyme 2 heads garlic, halved crosswise

4 tablespoons unsalted butter, room temperature 1 cup dry white wine, such as Sauvignon Blanc Small citruses, pecans, and lemon or bay leaves, for serving GRAVY

1 carrot, peeled and cut into 2-inch pieces 1 celery stalk, cut into 2-inch pieces

1 small onion, peeled and quartered 2 cups low-sodium chicken broth

¼ cup unbleached all-purpose flour 2 tablespoons unsalted butter

1. Turkey: Stir together ¼ cup salt and 2 teaspoons pepper.

Season inside turkey cavities with half of mixture, then stuff with lemons, 2½ oranges, all but 6 thyme sprigs, and 1½ heads garlic. Tie legs with twine. Rub butter evenly over skin of turkey, then season with remaining half of salt mixture. Let stand at room temperature while preparing grill.

2. Open grill vents. Place a chimney starter on small lower grill grate, fill starter with charcoal (75 to 80 pieces), and ignite; let burn until ash gray. Pour charcoal evenly around perimeter of lower grate. Place a 9-by-13-inch disposable aluminum roasting pan on center of grate inside charcoal. Place remaining orange half, 6 thyme sprigs, garlic half, and wine in pan. Place upper grate in grill.

Cover grill with vents partially open and preheat to 350°, about 10 minutes.

3. Place turkey on center of grate, directly over pan. Cover and cook, adding 16 to 20 pieces of charcoal around pan every 45 minutes to maintain temperature, until a thermometer inserted into thickest part of thigh (not touching bone) registers 165°, 2 ½ to 3½ hours, depending on size of bird.

4. Gravy: Meanwhile, in a saucepan, combine turkey giblets and neck, carrot, celery, onion,

broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer 30 minutes. Strain, reserving giblets and neck. (You should have 3 cups turkey stock; if not, add more chicken broth.) When cool enough to handle, shred meat from neck and coarsely chop giblets; reserve, discarding bones.

5. Transfer grilled turkey to a platter; let stand at least 20 minutes before carving. Meanwhile, carefully lift disposable pan from grill. Strain drippings through a sieve into a fat separator or measuring cup; let stand until fat rises to surface.

Discard fat.

6. Combine pan drippings and 2½ cups turkey stock in a saucepan. Bring to a simmer over medium-high. Whisk together remaining ½ cup turkey stock and flour in a small bowl. Slowly whisk flour mixture into saucepan. Simmer, whisking frequently, until gravy has reduced and thickened slightly, about 5 minutes. Stir in reserved neck meat and giblets; simmer 1 minute more. Remove from heat and stir in butter.

7. Serve turkey, garnished with citruses, pecans, and lemon leaves, and with gravy alongside.

PRO TIP Slow-roasting your turkey over charcoal not only yields juicy, tender meat and a subtle, smoky flavor you can only attain on the grill— it also opens up valuable oven space for all the dressings, sides, and other trimmings required for the biggest meal of the year.

128 THE HANDBOOK

OYSTER-AND-BACON DRESSING Active Time: 50 min.

Total Time: 1 hr. 15 min.

Serves: 12 4

tablespoons unsalted butter, melted, plus more, room temperature, for baking dish

3 slices bacon, coarsely chopped 1 small onion, finely chopped (1 cup) 1 celery stalk, finely chopped ( ½ cup) Kosher salt 1 tablespoon packed finely chopped fresh sage leaves

Recipes

coat. Sprinkle one-third of cracker mixture evenly in bottom of prepared baking dish. Spoon half of oyster mixture evenly over crackers. Repeat layering with another one-third of cracker mixture and remaining half of oyster mixture. Toss remaining one-third of cracker mixture with parsley; sprinkle evenly over top.

4. Bake until golden brown on top and heated through, 20 to 25 minutes (if top is browning too quickly, tent with foil). Sprinkle with bacon and serve immediately.

⅛ teaspoon cayenne pepper

PECAN DRESSING

½ cup dry white wine, such as

Active Time: 40 min.

Total Time: 1 hr. 55 min.

Serves: 12

Sauvignon Blanc

⅔ cup heavy cream 16 ounces shucked oysters in liquor, ½ cup liquor reserved, then oysters drained and halved 75 butter crackers, such as Ritz, broken into bite-size pieces (4 cups) 2 tablespoons packed coarsely chopped fresh flat-leaf parsley

1. Preheat oven to 375° with a rack in upper third. Brush a shallow 2-quart baking dish with butter.

2. Cook bacon in a large skillet over medium until crisp and fat is rendered, 8 to 10 minutes.

Transfer to paper towels to drain, leaving fat in skillet. Add onion and celery to skillet; season with salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 8 to 10 minutes.

Stir in sage and cayenne; cook 30 seconds. Add wine and boil until mostly evaporated, 2 to 3 minutes. Stir in cream and reserved oyster liquor; simmer until reduced and thickened slightly, 3 to 5 minutes. Remove from heat and stir in oysters; season with salt.

3. In a large bowl, toss crackers with melted butter to evenly

The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.

6 tablespoons unsalted butter, plus more, room temperature, for baking dish 1 large loaf crusty white bread, such as pane Pugliese, cut into scant 1-inch cubes (12 cups) 1 large onion, coarsely chopped (3 cups)

3 celery stalks, cut crosswise into ¼ -inch pieces (1½ cups) 4 cloves garlic, minced (2 tablespoons) Kosher salt and freshly ground pepper

½ cup dried cranberries 1 tablespoon plus 1 teaspoon chopped fresh rosemary

⅔ cup dry white wine, such as Sauvignon Blanc 1½ cups pecans, toasted and coarsely chopped

½ cup packed coarsely chopped fresh flat-leaf parsley

2 cups low-sodium chicken broth, plus more if needed

1 celery stalk, thinly sliced crosswise

3 large eggs, lightly beaten

1 mini cucumber, cut into thin rounds

1. Preheat oven to 375° with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.

2. Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.

3. Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt.

Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.

4. Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy.

Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.

5. Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.

CHESAPEAKE CRAB CAKES Active Time: 40 min.

Total Time: 1 hr. 40 min.

Makes: 12 The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250° oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10 minutes.

1 large egg

¼ cup mayonnaise 1 teaspoon Old Bay seasoning Kosher salt 1 pound jumbo lump crabmeat, picked over Coarse cornmeal, preferably stone-ground, for dusting

1 lime, halved

¼ cup safflower oil 1. In a large bowl, whisk together egg, mayonnaise, Old Bay, and ½ teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inchdiameter, 1-inch-thick patty.

Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour and up to 1 day.

2. Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil.

4. Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.

BUTTERED GREEN BEANS WITH SHALLOTS AND LEMON Active/Total Time: 40 min.

Serves: 12 The crunchy, downright addictive topping in this recipe adds big flavor to all manner of side dishes, including mashed potatoes, brussels sprouts, and dressings, or even as a garnish for turkey and gravy.

®©2015 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

130 THE HANDBOOK

The shallots can be fried five days ahead and stored in an airtight container at room temperature.

Vegetable oil, for frying 6 ounces shallots, thinly sliced lengthwise (2 cups) Kosher salt and freshly ground pepper 2 pounds green beans, trimmed 3 tablespoons unsalted butter 1 lemon, halved

1. Heat ½ inch oil in a small skillet over medium. When oil shimmers (320°), carefully add ⅓ cup shallots. Cook, stirring occasionally with a fork, until just golden and bubbles stop forming rapidly around shallots, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp.

Continue frying remaining shallots in batches.

2. Combine beans, butter, and ½ cup water in a large straightsided skillet; season with salt and pepper. Bring to a boil over medium-high, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender, 8 to 10 minutes.

(If water evaporates too quickly, add more, a few tablespoons at a time.)

3. Transfer beans to a serving platter and squeeze lemon over top. Serve, with shallots alongside, or top with shallots just before serving.

CARDAMOM-SCENTED SWEET-POTATO ROUNDS WITH CILANTRO

Recipes

1½ teaspoons coriander seeds 6 tablespoons unsalted butter 6 cardamom pods, seeds removed and crushed, pods reserved Kosher salt and freshly ground pepper 4 pounds sweet potatoes, scrubbed and cut into ½ -inch rounds

⅓ cup packed coarsely chopped cilantro leaves and stems

1. Preheat oven to 450° with racks in upper and lower thirds.

In a small skillet over mediumhigh, toast coriander seeds until dark brown and fragrant, about 3 minutes. Grind in a spice grinder, or crush with a mortar and pestle.

2. In a small saucepan, bring butter, coriander, cardamom seeds and pods, 2 ½ teaspoons salt, and ½ teaspoon pepper to a boil. Toss with potatoes on a rimmed baking sheet to evenly coat. Transfer half of potatoes to a second rimmed baking sheet; spread in a single layer on both sheets.

3. Roast, flipping potatoes and rotating sheets once halfway through, until potatoes are easily pierced with the tip of a knife and golden brown in places, 30 to 35 minutes. Serve, sprinkled with cilantro.

ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE, AND CIDER REDUCTION Active Time: 25 min.

Total Time: 1 hr.

Serves: 12

This dish can be served warm or at room temperature.

Kosher salt and freshly ground pepper 1 cup apple cider 3 tablespoons apple-cider vinegar 1 tablespoon Dijon mustard 5 ounces roasted and peeled chestnuts, halved (quartered, if large)

½ cup pomegranate seeds (from 1 pomegranate)

1. Preheat oven to 450°. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.

2. Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper.

Boil, stirring occasionally, until syrupy and reduced to ¼ cup, about 12 minutes.

3.Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and ¼ cup pomegranate seeds; season with salt and pepper. Top with remaining ¼ cup pomegranate seeds; serve.

VIRGINIA HAM WITH HONEY-MUSTARD GLAZE Active Time: 25 min.

Total Time: 5 hr. 30 min.

Serves: 18 to 24

A baked ham is an ideal centerpiece for a holiday table: It’s equally delicious served warm or at room temperature, and the leftovers are excellent in everything from soups to sandwiches to frittatas.

1 whole bone-in Virginia honey ham (about 18 pounds), such as Edwards

½ cup honey

Active Time: 20 min.

Total Time: 50 min.

Serves: 12

2 pounds brussels sprouts, 1½ pounds halved, ½ pound thinly sliced

⅓ cup Dijon mustard, plus

The mildly spicy, citrusy taste and floral aroma of cardamom brighten the rich flavor of the creamy sweet potatoes in this dish.

3 tablespoons extra-virgin olive oil

⅓ cup packed light-brown sugar

more for serving

¼ teaspoon ground cloves 1. Preheat oven to 325° with a rack in lower third. Line a roasting pan with a rack. Wrap ham in parchment-lined foil. Transfer

to pan, with thicker rind side facing up. Bake 2½ hours. Meanwhile, in a medium bowl, stir together honey, Dijon, brown sugar, and cloves.

2. Unwrap ham. When cool enough to handle, use a thinbladed knife to peel rind from ham and trim fat all over to ½ inch. Score skin and fat with tip of knife in opposite directions, to create a ¾ -inch-wide diamond pattern.

3. Return ham to oven and bake, uncovered, 30 minutes. Baste with some of honey-mustard mixture and continue to bake, basting every 30 minutes, until a thermometer inserted into thickest part of flesh near (but not touching) bone registers 145°, about 2 hours more. (If necessary, add water to pan, ¼ cup at a time, to prevent scorching, and tent with foil if ham begins to blacken.)

4. Let ham stand at least 20 minutes before carving, or let cool completely and serve at room temperature. Thinly slice against the bone; serve.

SPICED PEAR-ANDCRANBERRY CHUTNEY Active Time: 15 min.

Total Time: 25 min., plus cooling Makes: About 3 cups The chutney can be made up to three days ahead and stored in an airtight container in the refrigerator.

12 ounces fresh or frozen cranberries (3 cups) 3 Bosc pears, peeled, cored, and cut into ¾ -inch pieces (3 cups) 3 strips (each 3 inches) orange peel, plus ⅓ cup fresh juice (from 1 large orange)

⅔ cup sugar 1 cinnamon stick Kosher salt

ROASTED BROCCOLINI WITH GARLIC AND PARMESAN 3 heads broccolini, split into florets 2 tablespoons olive oil 1 head garlic Kosher salt Freshly cracked black pepper to taste 1 teaspoon red pepper flakes 1 lemon, halved 2-3 tablespoons Asiago cheese, grated Reynolds Wrap® Aluminum Foil DIRECTIONS 1 PREHEAT oven to 475°F. Line a baking sheet with Reynolds Wrap® Aluminum Foil.

Spread the broccolini on the baking sheet and drizzle with olive oil.

2 TOSS the florets with olive oil. Halve the garlic bulb and drizzle with olive oil. Turn the garlic-exposed side up on the baking sheet and sprinkle with red pepper flakes.

4 REMOVE from oven and top with fresh lemon juice. Sprinkle with grated Asiago cheese. Plate the broccolini with the halved garlic heads and enjoy.

For more recipes reynoldskitchens.com @reynoldskitchens

©2016 Reynolds® Consumer Products LLC.

3 ROAST for 20-25 minutes until the broccolini is just slightly crispy.

132 THE HANDBOOK

1. Combine cranberries, pears, orange peel and juice, sugar, cinnamon stick, and ½ teaspoon salt in a large saucepan.

Bring to a boil, stirring until sugar is dissolved.

2. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries begin to burst and pears are tender, 8 to 10 minutes. Let cool completely; discard cinnamon stick and serve.

PRO TIP Allowing the dough for rolls like these to slowly rise overnight in the refrigerator means that in the morning, all you have to do is shape and bake them—freeing up time for the rest of your Thanksgiving Day tasks.

YEASTED CORNMEAL ROLLS Active Time: 40 min.

Total Time: 3 hr.

Makes: 16 These rolls are best served warm but can be made one day ahead and stored in an airtight container at room temperature.

1½ cups whole milk 3 tablespoons unsalted butter, plus more for brushing 4 teaspoons kosher salt

½ cup stone-ground cornmeal, plus more for dusting 1 package ( ¼ ounce) active dry yeast 3 tablespoons sugar 3 large eggs 3½ to 4 cups unbleached all-purpose flour, plus more for dusting Flaky salt, such as Maldon, for sprinkling

1. Combine milk with butter and salt in a saucepan and bring to a boil, stirring until butter melts. Gradually whisk in corn-

Recipes

meal. Reduce heat to medium and cook, stirring frequently, until thickened, 2 to 3 minutes.

Transfer to a bowl and let cool completely.

2. In a large bowl, whisk yeast and sugar into ⅓ cup warm water (110°). Let stand until foamy, then stir in cornmeal mixture.

Lightly beat 2 eggs; stir into yeast-and-cornmeal mixture.

Stir in 3½ cups flour until dough is tacky but not sticky. (If dough is sticky, stir in more flour.)

Transfer to a work surface dusted with flour. Knead with floured hands, dusting more flour onto hands and surface as needed, until dough is elastic and springs back when pressed with a finger, about 5 minutes.

3. Transfer dough to a large bowl brushed with butter. Cover and let rise in a warm spot until doubled in volume, about 1 hour. The dough can be made up to this point and left to rise up to 12 hours in the refrigerator; remove from refrigerator 1 hour before proceeding.

4. Punch down dough. Form into a ball and place on a clean, undusted work surface. Quarter dough, then divide each quarter into 4 pieces. Form each piece into a ball and space evenly on two rimmed baking sheets that are generously dusted with cornmeal (8 per sheet). Loosely cover and let rise until doubled in volume, about 45 minutes.

5. Preheat oven to 375° with racks in upper and lower thirds.

Beat remaining egg. Brush tops of rolls with egg, then slash a ¼ -inch-deep X in tops. Lightly dust with cornmeal and sprinkle with flaky salt.

6. Bake, rotating sheets halfway through, until rolls are puffed, golden, and hollow-sounding when tapped on bottoms, 18 to 20 minutes. Transfer to a basket lined with a clean towel and cover to keep warm until ready to serve.

DEEP-DISH PUMPKIN ICEBOX PIE Active Time: 40 min.

Total Time: 55 min., plus chilling Serves: 12 This pie can be made up to two days ahead and stored, covered, in the refrigerator.

4 tablespoons unsalted butter, melted, plus more for pan 45 gingersnaps (12 ounces) Kosher salt

⅔ cup sweet Marsala or other sweet fortified wine 1 tablespoon gelatin (from two ¼ -ounce packets) 1 can (29 ounces) pure pumpkin purée 8 ounces cream cheese, room temperature 1¼ teaspoons ground cinnamon

¼ teaspoon ground ginger ¼ teaspoon ground cloves 3¼ cups heavy cream 1¼ cups plus 1 tablespoon sugar

1. Preheat oven to 325°. Brush a 9-inch springform pan with butter.

2. In a food processor, pulse cookies with ¼ teaspoon salt until finely ground. With motor running, slowly add butter.

Transfer mixture to springform pan, pressing it evenly into bottom and three-quarters of the way up sides. Bake until darkened slightly and set, 10 to 12 minutes (crust will become hard and crisp as it cools). Let cool completely on a wire rack.

3. Whisk together ⅓ cup wine and gelatin in a small heatproof bowl. Let stand until softened, about 3 minutes. Bring remaining ⅓ cup wine to a simmer in a

small saucepan. Pour over gelatin, stirring until dissolved. In a food processor, combine gelatin mixture, pumpkin, cream cheese, ¾ teaspoon salt, cinnamon, ginger, and cloves. Purée until smooth. Transfer to a large bowl.

4. In another large bowl, combine 1¾ cups cream and 1¼ cups sugar; whisk until soft peaks form. Stir half of whipped cream into pumpkin mixture, then gently fold in remaining whipped cream with a rubber spatula (do not overmix). Pour filling into cooled crust, smoothing top with a spatula. Refrigerate until set and cold, at least 8 hours.

5. Run a thin-bladed knife between crust and sides of pan to loosen, then unlock and remove sides of pan. Transfer pie to a cake plate. In a large, cold bowl, whisk remaining 1½ cups cream with remaining 1 tablespoon sugar until soft peaks form. Serve pie, with whipped cream.

VIRGINIA PEANUT PIE Active Time: 25 min.

Total Time: 2 hr. 25 min., plus cooling Serves: 12 This pie is inspired by the version served at the Virginia Diner, a landmark restaurant in Wakefield, Virginia, that’s renowned for this dessert.

3 tablespoons unbleached all-purpose flour, plus more for dusting 1 disk Test Kitchen’s Favorite Pâte Brisée (see recipe, page 136) 3 large eggs, room temperature 4 tablespoons unsalted butter, melted and cooled

¾ cup packed light-brown sugar

¾ cup golden syrup, such as Lyle’s

134 THE HANDBOOK

2 tablespoons apple-cider vinegar 1 teaspoon kosher salt 1 teaspoon pure vanilla extract

¼ teaspoon cayenne pepper, plus more for serving (optional) 1½ cups roasted unsalted Virginia peanuts Vanilla ice cream, for serving

1. Preheat oven to 375°. On a lightly floured work surface, roll out dough to an 11-inch round.

Transfer to a 9-inch pie dish; trim edges to a ½ -inch overhang.

Tuck overhang under and crimp edges with the tines of a fork; freeze until firm, about 15 minutes.

2. Line crust with parchment and fill with dried beans or pie weights. Bake until bottom no longer looks wet, about 25 minutes. Carefully remove parchment and beans; continue baking until light golden, about 10 minutes more. Let cool completely on a wire rack.

3. Whisk eggs in a large bowl.

Add butter, brown sugar, syrup, vinegar, flour, salt, vanilla, and cayenne; whisk until smooth.

Coarsely chop 1 cup peanuts and stir into egg mixture, then pour into cooled crust. Scatter remaining ½ cup peanuts evenly over top.

4. Bake until crust is golden brown and filling is puffed slightly and set, 40 to 50 minutes (if crust is browning too quickly, tent with foil). Let cool completely on wire rack. Slice and serve, with scoops of ice cream lightly sprinkled with cayenne.

Recipes

SPICED APPLE CAKE Active Time: 25 min.

Total Time: 1 hr. 15 min., plus cooling Serves: 12 This cake also makes a lovely addition to a breakfast or brunch table. Try it with a dollop of sour cream, or as a sweet counterpoint to bacon and eggs.

2 sticks unsalted butter, melted and cooled slightly, plus more, room temperature, for brushing 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1½ teaspoons kosher salt

½ teaspoon baking soda ½ teaspoon ground allspice ¼ teaspoon ground ginger 3 large eggs, room temperature 1½ cups sugar 1 teaspoon pure vanilla extract

½ cup sour cream 2 Granny Smith apples, peeled and cut crosswise into scant ¼ -inch rounds, seeds removed 2 tablespoons fresh lemon juice

⅓ cup apricot jam 1. Preheat oven to 375°. Brush a 9-by-13-inch baking dish with butter. Line bottom and 2 long sides with parchment, leaving a 2-inch overhang; butter parchment.

2. Whisk together flour, baking powder, salt, baking soda, allspice, and ginger. In a large bowl, whisk eggs until pale and foamy. Whisk in sugar and vanilla until combined. Add half of flour mixture, then half of butter and sour cream, whisking just until combined. Repeat with remaining flour mixture, butter, and sour cream (do not overmix). Transfer batter to prepared baking dish, smoothing top with a spatula.

3. Toss apples with lemon juice and scatter evenly over batter.

Bake until apples are tender and golden brown in places and a

136 THE HANDBOOK

toothpick inserted into center of cake comes out with moist crumbs, 40 to 45 minutes. Warm jam in a small saucepan over medium until it becomes thin and brushable. Immediately brush apples with jam. Let cool completely on a wire rack. Lift cake from pan using parchment and transfer to a board to slice; serve.

A Round of Applause PAGE 90

97

A ROUND OF APPLAUSE

Creating a crowd-pleasing showstopper of a pie is easier than it seems. We’ve updated classic fillings and decorated them with eye-catching crusts that almost any baker can master. Here, we reveal our clever tricks, walking you through them step by step. The only hard part is picking which to try first.

•

A PIE FULL OF STARS

•

For more details and tips on the decorating techniques in these pies, see pages 96 and 97.

CITRUS CHESS PIE Active Time: 45 min.

Total Time: 3 hr. 35 min., plus chilling Serves: 8

We used a fluted round cutter to make our design on this pie, but a hexagonal, flower, or oval shape would work as well. Dusted with powdered sugar before serving, it might remind you of another sweet-and-tart old-fashioned favorite, lemon bars.

4 large eggs 1 tablespoon unbleached all-purpose flour, plus more for dusting Test Kitchen’s Favorite Pâte Brisée (recipe follows), divided into 2 round disks 1 cup granulated sugar

½ cup packed light-brown sugar 1 tablespoon fine cornmeal

½ teaspoon kosher salt Finely grated zest of ½ Cara Cara orange (1 teaspoon), plus ⅓ cup fresh juice Finely grated zest of 1 lemon, plus 3 tablespoons fresh juice

Recipes

½ teaspoon pure vanilla extract 6 tablespoons unsalted butter, melted and cooled slightly Confectioners’ sugar, for dusting

1. Separate 1 egg; whisk white with 1 teaspoon water, reserving yolk. On a lightly floured piece of parchment, roll out one disk of dough ⅛ inch thick. Transfer to a 9-inch pie dish. Trim to a 1-inch overhang, then tuck overhang under, forming a rim.

Refrigerate 30 minutes.

2. On a lightly floured piece of parchment, roll out second disk of dough ⅛ inch thick. Using a cake pan as a guide, cut an 8-inch round from dough; transfer to a baking sheet and refrigerate until firm, about 15 minutes.

3. Using a ¾ -inch decorative cutter and starting in center, make evenly spaced cutouts in chilled second round of dough, reserving 34 cutouts. (Bake remainder, or save for another purpose.) Return decorative top to refrigerator until chilled, about 30 minutes.

4. Brush rim of piecrust with egg wash. Arrange cutouts evenly around edge, pressing gently to adhere. Refrigerate until chilled, about 30 minutes.

5. Preheat oven to 400° with a rack in lower third and a parchment-lined baking sheet on a rack below. Carefully line crust with parchment, keeping it away from decorative rim.

Fill with dried beans or pie weights. Brush tops of cutouts with egg wash.

6. Bake until edges of pastry begin to turn golden, 22 to 25 minutes. Carefully remove parchment and beans, then reduce oven temperature to

375° and return crust to oven.

Continue to bake until crust is golden brown and dry on bottom, 10 to 15 minutes more. Let cool slightly on a wire rack. Tent edges of crust with foil.

7. Brush decorative dough top with egg wash. Bake until golden and crisp, about 18 minutes.

Let cool completely on rack.

8. Reduce oven temperature to 325°. In a large bowl, whisk together both sugars, cornmeal, flour, and salt. Whisk in remaining 3 eggs, reserved yolk, orange zest and juice, lemon zest and juice, and vanilla.

Whisk in butter. Pour filling into piecrust and bake until top is golden and center is slightly wobbly, about 40 minutes. Let cool completely on rack. Refrigerate until chilled, at least 2 hours and up to overnight.

(Keep baked decorative pie top covered at room temperature.)

9. Dust top of pie with confectioners’ sugar and place decorative pie top in center; serve.

PRO TIP When blind-baking (prebaking) a piecrust, crumple parchment into a ball and smooth it back out before lining the crust with it. The “relaxed”paper will fit the crust better, and can be easily folded away from decorative edges.

TEST KITCHEN’S FAVORITE PÂTE BRISÉE Active Time: 10 min.

Total Time: 1 hr. 10 min.

Makes: Enough for one 9-inch double-crust pie, or one 10½-by-15¼-inch singlecrust slab pie To avoid creating water pockets in your brisée (which will wreak havoc in your dough), make sure to strain the ice out of the water before drizzling it in and processing.

2½ cups unbleached allpurpose flour 1½ teaspoons kosher salt 1 tablespoon sugar 2 sticks cold unsalted butter, cut into small pieces 7 to 8 tablespoons ice water

1. Pulse flour, salt, and sugar in a food processor until combined.

Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining.

Drizzle 5 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

2. For a 9-inch pie, shape dough into two disks and wrap each in plastic. For a slab pie, shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

PRO TIP Be sure to use cold, not frozen, butter when making pâte brisée. Frozen butter won’t incorporate as easily, and you’ll end up having to use more water than is ideal.

BROWN-SUGAR BUTTERNUT-SQUASH PIE Active Time: 1 hr. 20 min.

Total Time: 8 hr.

Serves: 8 to 10 To make this recipe in less time, you can substitute organic canned butternut-squash purée for the fresh squash.

1 medium butternut squash (about 3 pounds) Unbleached all-purpose flour, for dusting

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138 THE HANDBOOK

Test Kitchen’s Favorite Pâte Brisée (see recipe, page 136), divided into one round and one square disk 4 large eggs, room temperature

¾ cup packed light-brown sugar 1 tablespoon cornstarch

½ teaspoon kosher salt 1 teaspoon ground cinnamon

¾ teaspoon ground ginger ¼ teaspoon freshly ground nutmeg

½ teaspoon pure vanilla extract 1 can (12 ounces) evaporated milk Confectioners’ sugar and lightly sweetened whipped cream, for serving

1. Preheat oven to 400°. Cut squash in half lengthwise and scoop out seeds. Place, cutside down, on a parchmentlined rimmed baking sheet and roast until soft, 45 to 50 minutes.

2. When squash is cool enough to handle, scoop out flesh and transfer to a food processor; process until smooth. Transfer to a cheesecloth-lined colander set over a bowl. Squeeze out excess moisture and let stand, covered with plastic, at least 2 hours or, refrigerated, up to 3 days. Return to room temperature before using.

3. On a lightly floured piece of parchment, roll out round disk of dough ⅛ inch thick. Transfer to a 9-inch pie dish. Trim dough flush with rim, prick inside all over with a fork, and refrigerate.

4. Roll square disk of dough into an 11-by-14-inch rectangle (between ⅛ and 1⁄16 inch thick).

Freeze until firm but pliable, about 10 minutes. Use a knife or pastry wheel and a ruler to cut fifteen ¼ -inch-wide strips of dough along the short side.

(Use an assortment of cookie cutters to cut out decorative shapes for pie top from remaining dough.)

Recipes

5. Working with 5 strips at a time, gently press tops together to adhere. Place 3 strips to one side and 2 to the other. Make a fishtail braid by bringing outer-third strip over to the center of side with 2 strips. Repeat, with outerthird strip always moving to middle to join side with 2 strips.

Repeat fishtail-braiding with remaining strips of dough, so you have 3 braids of 5 strips each.

6. Beat 1 egg with 1 teaspoon water; brush piecrust rim with egg wash. Place braids over rim, cutting them as needed to fit circumference of pie, and press gently to adhere. Freeze piecrust and decorative cutouts until firm, about 20 minutes.

Brush edge with egg wash.

7. Preheat oven to 400° with racks in lower and upper thirds.

Line crust with parchment, keeping it away from decorative rim.

Fill with dried beans or pie weights.

8. Bake piecrust on lower rack until edges begin to turn golden and bottom is dry, 22 to 25 minutes. Carefully remove parchment and beans. Reduce oven temperature to 375° and return crust to oven. Place chilled cutouts on a separate parchmentlined baking sheet and brush with egg wash; place on upper rack. Bake until both piecrust and cutouts are golden brown and dry, 10 to 15 minutes more (smaller cutouts will bake more quickly). Let cool slightly on a wire rack.

9. Reduce oven temperature to 325°. Whisk together 1 cup squash purée and remaining 3 eggs. In a separate bowl, whisk together brown sugar, cornstarch, salt, and spices. Whisk dry ingredients into squash

mixture, then stir in vanilla and evaporated milk to combine.

Pour filling into piecrust; tent rim with foil and bake until center is just set, 50 to 65 minutes. Let cool completely on rack.

10. Dust cutouts with confectioners’ sugar and use to decorate top. When ready to slice pie, remove cutouts. Serve, with a few cutouts and a dollop of whipped cream on top of each slice.

PRO TIP To transfer dough to the refrigerator or freezer with ease, roll it on parchment, and keep a cookie sheet or an upside-down rimmed baking sheet close at hand— that way you can just slide the parchment onto it for moving.

CHOCOLATE-SESAME TARTE SOLEIL Active Time: 1 hr.

Total Time: 3 hr. 15 min.

Serves: 8 to 10 Use a serrated knife to finely chop the chocolate: The finer it is, the easier it will be to shape the tarte.

Unbleached all-purpose flour, for dusting Test Kitchen’s Favorite Pâte Brisée (see recipe, page 136), divided into two disks Sesame Frangipane (recipe follows) 4 ounces semisweet chocolate (61 percent cacao), finely chopped (¾ cup) 1 large egg Fine sanding sugar, for sprinkling

1. On a lightly floured piece of parchment, roll out one disk of dough to a roughly 14-inch round (a scant ⅛ inch thick).

Use an inverted bowl or cake pan to cut out an 11-inch round.

Transfer dough round (still on parchment) to a baking sheet and

refrigerate until chilled, 30 minutes. Repeat with second disk.

2. Remove first round from refrigerator and spread with frangipane in an even layer, leaving a ½ -inch border. Sprinkle evenly with chocolate. Whisk egg with 1 teaspoon water; lightly brush border with egg wash.

Place second round over filling, pressing edges to adhere.

Place a small cup upside down in center of tarte (being careful not to cut through dough).

Cut tarte into four equal sections, then repeat so you have eight. Cut each eighth evenly into thirds to create 24 equal sections. Working with one at a time, carefully lift a cut section, then twist three times to create a “ray.” Repeat with remaining sections, making sure to twist all in the same direction.

(If dough becomes too soft during twisting, freeze until workable.) Freeze tarte until solid, about 30 minutes.

3. Meanwhile, preheat oven to 400° with a rack in middle.

Brush tarte with egg wash and lightly sprinkle with sanding sugar. Bake until edges start to set and top is lightly golden, about 25 minutes. Reduce temperature to 375° and continue baking until tarte is golden brown and firm at center, 20 to 25 minutes more. (If it’s browning too quickly, tent with foil.) Let cool completely on a wire rack before serving. Tarte can be stored, loosely covered, at room temperature up to 1 day.

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140 THE HANDBOOK

PRO TIP We love making multiple batches of piecrust a few weeks before the holiday, when the kitchen is quiet.

It’s important to do it one recipe at a time, but there’s no need to wash the food processor in between—just be sure you remove as much of the dough as possible after each batch.

Then form the dough into disks (one per crust), wrap in plastic, and freeze in resealable plastic bags for up to three months.

SESAME FRANGIPANE Active/Total Time: 10 min.

Makes: 1½ cups

½ cup blanched whole almonds, toasted

½ cup plus 2 tablespoons sugar 6 tablespoons unsalted butter, room temperature 1 large egg

¼ cup tahini, well stirred 2 tablespoons unbleached all-purpose flour

½ teaspoon kosher salt ½ teaspoon pure vanilla extract Place almonds and sugar in a food processor; process until finely ground. Add butter, egg, tahini, flour, salt, and vanilla;

process until smooth. Frangipane can be stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.

PRO TIP We prefer French-style rolling pins in the test kitchen.

They offer more control, and make cleanup easier, than ball-bearing rolling pins do.

RED-CURRANT POPPY-SEED LINZER TORTE Active Time: 50 min.

Total Time: 3 hr. 45 min.

Serves: 10 The rope trimmings from this recipe can be baked into cookies: Roll them into ½ -inch-thick ropes and cut them into two-inch pieces.

Arrange on a parchment-lined rimmed baking sheet, snip each piece into a wheat-stalk shape, and bake until lightly golden, about 12 minutes.

½ cup pecans, toasted and cooled 2 cups unbleached all-purpose flour, plus more for dusting

⅔ cup confectioners’ sugar ½ teaspoon kosher salt

141 Recipes

2 sticks unsalted butter, room temperature 1 large egg yolk

¼ cup poppy seeds ¾ cup red-currant jam or fruit spread, whisked until smooth Lightly sweetened whipped cream, for serving

1. Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.)

Divide in half; shape each half into a disk and wrap in plastic.

Refrigerate at least 1 hour and up to 2 days.

2. On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round.

Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary).

Trim dough flush with rim; refrigerate 30 minutes.

3. Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a ½ -inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.)

Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.

4. Preheat oven to 350°. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope).

142 THE HANDBOOK

Move each cut piece to one side, alternating sides with each cut.

Repeat at ½ -inch intervals along each rope.

5. Bake torte until golden brown and bubbling, 40 to 45 minutes.

Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream.

Torte can be stored in refrigerator, covered, up to 2 days.

PRO TIP With pies, color equals flavor: We can spot a pale, underbaked one a mile away! Look for deep golden-brown top and bottom crusts, and major bubbling action in the center.

CINNAMON-SWIRL APPLE SLAB PIE Active Time: 1 hr.

Total Time: 3 hr. 40 min., plus cooling Serves: 16 Extra cinnamon-swirl dough slices like cookie dough—and becomes crisp and caramelized in the oven, much like palmiers. Bake it on a parchment-lined baking sheet until very golden, about 12 minutes.

You’ll be thankful you did at your morning coffee break.

3 tablespoons unbleached all-purpose flour, plus more for dusting 2 recipes Test Kitchen’s Favorite Pâte Brisée (see recipe, page 136), each shaped into a rectangular disk 4 tablespoons unsalted butter, room temperature, plus 2 tablespoons, refrigerated and cut into small cubes

Recipes

½ cup packed light-brown sugar 1 teaspoon ground cinnamon

½ teaspoon kosher salt 4 pounds assorted apples, such as Jonagold, Cortland, Granny Smith, and Empire, peeled, cored, and cut into ¼-inch slices 2 tablespoons fresh lemon juice 6 tablespoons granulated sugar

1 teaspoon pure vanilla extract 1 large egg, lightly beaten Fine sanding sugar, for sprinkling

1. On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle.

Transfer crust to a 10½ -by-15¼ inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge.

Refrigerate 30 minutes.

2. In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and ¼ teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.

3. Preheat oven to 425° with a rack in lower third and a foil-lined baking sheet on a rack below.

In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining ¼ teaspoon salt, and vanilla.

Fill piecrust with apple mixture and dot with cold butter.

4. Cut dough log into ¼ -inch slices, rotating with each slice to keep slices round. (You’ll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.

5. Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375° and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it’s made.

1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc 1 cup sugar 2 cinnamon sticks, broken in half 1 star-anise pod 1 vanilla bean, split lengthwise and seeds scraped, pod reserved 4 to 5 Bosc pears (1¾ pounds), peeled, halved, and cored Unbleached all-purpose flour, for dusting 2 packages (14 ounces each) all-butter puff pastry, thawed 1 large egg 1 tablespoon heavy cream Vanilla ice cream, for serving

PRO TIP Pie dough freezes beautifully but needs to thaw in the refrigerator overnight to defrost evenly. If you pull it out and let it sit on the counter at room temperature, the outer edges will soften too much before the center is pliable. (The same holds true for puff pastry.)

PUFF-PASTRY POACHEDPEAR PIE Active Time: 45 min.

Total Time: 2 hr. 20 min.

Serves: 8 to 10 This pie takes its inspiration from a classic French pithiviers. Use the scoring method described here and on page 97 as a jumping-off point to make any design you’d like. The pears can be made up to five days ahead and stored in their poaching liquid, covered, in the refrigerator. For even deeper flavor, try replacing half of the sugar with pure maple syrup.

1. Combine wine, sugar, cinnamon sticks, star anise, and vanilla seeds and pod in a medium saucepan; cook over high, stirring, until sugar is dissolved, 1 to 2 minutes. Add pears; if not completely covered in liquid, add water as needed. Bring to a boil, then reduce heat to low and cover with a piece of parchment, pressing it directly on surface of pears; simmer until tender to the tip of a knife, 20 to 30 minutes. Transfer pears to a heatproof bowl, then increase heat to high and boil liquid until reduced to 2 cups. Pour liquid over pears; refrigerate until cool, about 30 minutes.

2. On a lightly floured piece of parchment, roll out one piece of puff pastry about ⅛ inch thick.

Using an inverted bowl or cake pan, cut out a 10-inch round with a sharp knife or pastry wheel

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145 THE HANDBOOK

STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (All Periodicals Publications Except Requester Publications) 1. Publication Title: Martha Stewart Living. 2. Publication Number: 007-943.

3. Filing Date: 10/01/2016. 4. Issue Frequency: Monthly except combined months in January/February and July/August. 5. Number of Issues Published Annually: 10. 6. Annual Subscription Price: $24.00. 7. Complete Mailing Address of Known Office of Publication: 1716 Locust Street, Des Moines, Polk County, Iowa 50309-3023. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 805 Third Avenue, New York, NY 10022. 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Daren Mazzucca, 805 Third Avenue, New York, NY 10022; Editor: Elizabeth Graves, 805 Third Avenue, New York, NY 10022; Managing Editor: Meesha Diaz Haddad, 805 Third Avenue, New York, NY 10022. 10. Owner: Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. The names and addresses of all Meredith Corporation stockholders owning or holding 1 percent or more of the total amount of stock: Brown Brothers Harriman & Co. (0010), Attn: Jerry Travers, 525 Washington Blvd., Jersey City, NJ 07310; Morgan Stanley Smith Barney LLC (0015), Attn: John Barry, 1300 Thames St, 6th Floor, Baltimore, MD 21231; Vanguard (0062), Attn: Ben Beguin, 14321 N. Northsight Blvd., Scottsdale, AZ 85260; Brown Brothers Harriman & Co./Etf (0109), Attn: Jerry Travers, 525 Washington Blvd., Jersey City, NJ 07310; Charles Schwab & Co., Inc. (0164), Attn: Christina Young, 2423 E. Lincoln Drive, Phoenix, AZ 85016-1215; National Financial Services LLC (0226), Attn: Peter Closs, 499 Washington Blvd., Jersey City, NJ 07310; The Bank Of New York Mellon (0901), Attn: Jennifer May, 525 William Penn Place, Suite 153-0400, Pittsburgh, PA 15259; JPMorgan Chase Bank, NA (0902), Attn: Marcin Bieganski, Associate, 14201 Dallas Pkwy, 12th Fl., Corp Actions Dept, Dallas, TX 75254; Citibank (0908), Attn: Paul Watters, 3801 Citibank Center, B/3rd Floor/Zone 12, Tampa, FL 33610; The Bank Of New York Mellon/Mellon Trust (0954), Attn: Jennifer May, 525 William Penn Place,Suite 153-0400, Pittsburgh, PA 15259; State Street Bank And Trust Company (0997), Attn: Christine Sullivan, 1776 Heritage Dr., North Quincy, MA 02171; The Bank Of New York/Spdr (2209), Attn: Jennifer May, Vice President, 525 William Penn Place, Pittsburgh, PA 15259; JPMorgan Chase Bank/IA (2357), Attn: Marcin Bieganski, Associate, 14201 Dallas Pkwy, 12th Fl., Corp Actions Dept, Dallas, TX 75254; The Northern Trust Company (2669), Attn: Andrew Lussen, Team Leader, 801 S Canal Street, Attn: Capital Structures-C1n, Chicago, IL 60607; Ssb – Blackrock Institutional Trust (2767), Attn: Trina Estremera, 1776 Heritage Drive, North Quincy, MA 02171. Through some of the nominees listed above, the E. T. Meredith and Bohen families and family foundations own, directly or beneficially, approximately 16% of the issued and outstanding stock of the corporation. Each nominee listed above holds stock for one or more stockholders. The names and addresses of all Martha Stewart Ominimedia, INC. stockholders owning or holding 1 percent or more of the total amount of stock: Martha Stewart Family, LP, 601 West 26th Street, 10th Floor, New York, NY 10001; Tengram Capital Partners, 15 Riverside Avenue, Westport, CT 06880; The Carlyle Group, 520 Madison Avenue, New York, NY 10022; Emerald Advisers, Inc., 1703 Oregon Pike, Suite 101, Lancaster, PA 17601; BlackRock Financial Management, Inc., Park Avenue Plaza, 55 East 52nd Street, New York, NY 10055; Buckingham Capital Management, Inc., 485 Lexington Avenue, 3rd Floor, New York, NY 10017; Siguler Gulf & Company, LP, 825 Third Avenue, 10th Floor, New York, NY 10022; BlackRock Institutional Trust Company, N.A., 400 Howard Street, San Francisco, CA 94105; New Jersey Division of Investment, 50 West State Street, 9th Floor, Trenton, NJ 08608; The Vanguard Group, Inc., 100 Vanguard Boulevard, V26, Malvern, PA 19355; Columbia Threadneedle Investments (US), 78 Cannon Street, London EC4N 6AG, United Kingdom; Eagle Asset Management, Inc., 880 Carillon Parkway, St. Petersburg, FL 33716; Boston Partners, 909 Third Avenue, 32nd Floor, New York, NY 10022; 683 Capital Management, LLC, 595 Madison Avenue, 17th Floor, New York, NY 10022; MFS Investment Management, 111 Huntington Avenue, Boston, MA 02199; Next Century Growth Investors, LLC, 5500 Wayzata Boulevard, Minneapolis, MN 55416; Tocqueville Asset Management, LP, 40 W 57th Street, #19, New York, NY 10019. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates) (Check one): The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable.

13. Publication Title: Martha Stewart Living 14. Issue Date for Circulation Data Below: October 2016 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total Number of Copies (Net press run): 2,381,590 b. Paid Circulation (By Mail and Outside the Mail): (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 1,886,158 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 0 (3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 96,530 (4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail®): 0 c. Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)): 1.982,688 d. Free or Nominal Rate Distribution (By Mail and Outside the Mail): (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541: 47,857 (2) Free or Nominal Rate In-County Copies Included on PS Form 3541: 0 (3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g.,First-Class Mail): 0 (4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 5,109 e. Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3) and (4)): 52,966 f. Total Distribution (Sum of 15c and 15e): 2,035,654 g. Copies not Distributed (See Instructions to Publishers #4 (page #3)): 345,936 h. Total (Sum of 15f and g): 2,381,590 i. Percent Paid (15c divided by 15f times 100): 97.40% No. Copies of Single Issue Published Nearest to Filing Date: a. Total Number of Copies (Net press run): 2,367,346 b. Paid Circulation (By Mail and Outside the Mail): (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 1,881,376 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 0 (3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 80,000 (4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail®): 0 c. Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)): 1,961,376 d. Free or Nominal Rate Distribution (By Mail and Outside the Mail): (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541: 37,750 (2) Free or Nominal Rate In-County Copies Included on PS Form 3541: 0 (3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g.,First-Class Mail): 0 (4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 4,598 e. Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3) and (4)): 42,348 f. Total Distribution (Sum of 15c and 15e): 2,003,724 g. Copies not Distributed (See Instructions to Publishers #4 (page #3)): 363,622 h. Total (Sum of 15f and g): 2.367,346 i. Percent Paid (15c divided by 15f times 100): 97.89% 16. Electronic Copy Circulation Average No. Copies Each Issue During Preceding 12 Months a. Paid Electronic Copies: 0 b. Total Paid Print Copies (Line 15c) + Paid Electronic Copies (Line 16a): 0 c. Total Print Distribution (Line 15f) + Paid Electronic Copies (Line 16a): 0 d. Percent Paid (Both Print & Electronic Copies) (16b divided by 16c × 100): 0 I certify that 50% of all my distributed copies (electronic and print) are paid above a nominal price.

No. Copies of Single Issue Published Nearest to Filing Date a. Paid Electronic Copies: 0 b. Total Paid Print Copies (Line 15c) + Paid Electronic Copies (Line 16a): 0 c. Total Print Distribution (Line 15f) + Paid Electronic Copies (Line 16a): 0 d. Percent Paid (Both Print & Electronic Copies) (16b divided by 16c × 100): 0 I certify that 50% of all my distributed copies (electronic and print) are paid above a nominal price.

17. Publication of Statement of Ownership: If the publication is a general publication, publication of this statement is required. Will be printed in the November 2016 issue of this publication.

18. Signature and Title of Editor, Publisher, Business Manager, or Owner: Elizabeth Kohlhass. Date: 10/01/2016. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

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160709

Sprinkle

146

MAGIC

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THE HANDBOOK

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(save scraps for another use).

Transfer to freezer until firm but pliable, about 15 minutes. Repeat with second piece of puff pastry.

Recipes, Sources

Apply Yourself PAGE 106

113

3. Use a small cookie cutter or pastry tip to stamp out a 1-inchdiameter steam vent in center of first round (this will be your top).

Gently press an inverted bowl or 9-inch cake pan into center of round to create a border. Freeze until firm but still pliable, 15 to 20 minutes. With a paring knife, score 8 ovals with leaflike points from center of vent out to border to create “petals,” being careful not to cut all the way through dough. Score each petal to make veins. Add additional flourishes, if desired.

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MAPLE *PEZSVIH +VERYPIW

4. Preheat oven to 375° with a rack in lower third. Remove pears from liquid; slice each half into thirds. Remove second dough round from freezer and shingle with pears, leaving a 1-inch border; transfer to refrigerator.

HONEY *PEZSVIH +VERYPIW

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0IEVR QSVI EX dominosugar.com/½ip-top-sugars

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5. Separate egg; whisk white in a small bowl. In a separate bowl, whisk yolk with cream. Brush border of bottom round with egg white, and lay top round over it, pressing to adhere. With the back of a paring knife, score around edges at a slight angle in ¼ -inch increments. Refrigerate 20 minutes.

Now here’s a super-stylish DIY idea that’s painless to pull off: Easy stick-on embellishments that give almost anything in your wardrobe or home a flair that’s beautifully, uniquely you.

Sources Page 106: Theory double-face woolcashmere trench coat, in Pink Willow, $795; double-face wool-cashmere culottes, in Melange Grey, $495; and sleeveless ribbed viscose turtleneck, in Blush, $130, theory.com.

Page 109: Bill Blass Cynthia 100 percent– nylon tulle long-ruffle dress, in Sulphur, $588, billblass.com.

Page 110: Asos Ultimate Chunky jumper with high neck, in Pink, $41, asos.com.

Page 112: Ann Taylor cashmere sweater, in Caramel (left), $249; and oversize wool-and-cashmere sweater (right), $89.50, anntaylor.com. Theory doubleface wool-cashmere culottes (left), in Melange Grey, $495, theory.com.

Massimo Dutti Midi fine-pleated polyester skirt (right), in Pearl Grey, $110, massimodutti.com.

Page 113: Ann Taylor cotton-andpolyester sleeveless turtleneck tunic, in Cloud White, $79.50, anntaylor.com.

6. Remove pie from refrigerator and brush with yolk-cream mixture. Bake, rotating once, until puffed and very golden, 45 to 50 minutes (if browning too quickly, tent with foil). Let cool 20 minutes before slicing and serving, with ice cream.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 503093023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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dominosugar.com/cookiestarter. ©2016 Domino Foods, Inc.

148 THE HANDBOOK

How-tos

A Grateful Spread

PAGE 28

PAGE 114

WOVEN TRIVET

BLOCK-PRINTED TEXTILES

Supplies

Supplies

Steel wire Wire cutters Twist rope Craft glue

Paper towels Foam sheet Prewashed muslin fabric Textile paint Paper plate Sponge Woodblock Iron and ironing board

1. Cut a ring of wire (it comes in

a coil) for each trivet you want to make. (Large trivets should be 7 inches in diameter, with ends overlapping 1 inch; small trivets should be 5 inches in diameter, with ends overlapping 1 inch.)

2. Cut proper length of twist rope

for each trivet: 3 yards for large, 2 yards for small.

3. Do a cow-hitch stitch around

ring: Fold rope in half, with one end long and the other short. Place it under wire, with folded part at bottom and ends on top.

4. Bring both ends over wire ring

and pass them under folded area, then pull to tighten. Bring long end under wire ring, then back over ring and through the loop formed; pull to tighten (as shown, above).

Repeat all the way around ring.

5. Secure rope with an overhand

knot and tuck ends into knots on each side. Secure with dabs of glue.

Sources Galvanized steel wire, 14 gauge, $8 for 100 ft., homedepot.com. Imported fine metallic twist, 5 mm, $4 a yd., mjtrim.com.

1. Lay a paper towel on top of foam sheet (it will give a little when you print). Lay muslin on top; smooth out any wrinkles.

2. Pour some paint on plate. Dab

sponge in paint; smooth evenly onto block. Practice pressing block onto a scrap piece of fabric, until you feel comfortable with the pressure you need to apply and the amount of paint you need to use.

3. Press block straight down and

evenly onto fabric without wiggling or moving it, then lift straight up.

THANKSGIVING BOUGH

DIPPED CANDLES

Supplies

Supplies

Four sturdy branches, such as eucalyptus Floral wire Wire cutters Dried branches and stalks, such as millet, Echinops flowers, blackberries, and centaurea pods Velvet ribbon Floral shears Hot- glue gun Colored decorative twine

Beeswax pellets Empty soup can, washed Wax dye Wooden stick Taper candles

1. Lay sturdy branches on a

1. Place beeswax pellets in can.

Place can inside a small pot filled halfway with simmering water; let pellets slowly melt until fully liquefied and depth of wax is equivalent to length of candle sections you want to dip.

2. Add wax dye; let melt slowly,

testing color with stick until it’s the shade you want.

work surface, in the general shape you want your bough to take.

(We started with a wide X.) Secure with wire.

3. One at a time, slowly dip candles

2. Add next-heaviest pieces; secure with more wire. Tie velvet ribbon to center of structure and hang on the wall.

4. Hold each candle until wax is dry to the touch; carefully lay on a paper towel. Let harden completely.

3. Continue to tuck smaller stalks

100 percent natural beeswax pellets, $10 for 1 lb.; and dye block, in Blue, $3.25 for 2.5 oz., yaley.com. Greentree Home Candle Natural Church candles, $30 for 2, abchome.com.

4. Add more paint; continue printing until fabric is covered with a pattern. (Don’t worry about making it perfectly uniform.)

and twigs between base branches, trimming them and hot-gluing and wiring them on as needed.

(Echinops flowers are great for filling in bare branches—attach them directly with hot glue.)

5. Let fabric dry completely, then

4. Gather smallest plants in

iron other side to set. To clean blocks, scrub under running water with a brush.

bunches and attach with twine.

Continue until you’re happy with your arrangement.

Sources

Sources

Foam printing mat, $4; wooden printing blocks, from $8 each; and transparent textile paints, in Colonial Gold, Indigo, and Blue, $3.25 for 2 oz.; artisticartifacts.com. Muslin, $5 a yd., bandjfabrics.com.

Dried ‘Purple Majesty’ millet, $8 a bunch; dried spray millet, $10 a bunch; dried rattail millet, $9 a bunch; dried Echinops flowers, $9 a bunch; and dried centaurea pods, $3 a bunch, drieddecor.com.

into can, holding each straight in melted wax and then pulling straight up and out.

Sources

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152 COLLECTING

1

4

2

3

Wildly popular in the latter half of the 19th century, butter dishes were the epitome of the Victorian principle to have a place for everything—and for everything to have its place. These miniature plates were made to match the fashionable dinnerware of the time, including enamelware (1), glass (2), and patterned porcelain (3). Today, they can add a special touch to Thanksgiving dinner. Or, on your everyday table, mix a few styles and enlist them as saltcellars. Their modern-day uses go beyond the kitchen, too. Consider putting one—such as the charming yellow pansy (4)—on your desk to corral paper clips, or a couple of dishes on your dresser to hold a collection of delicate rings.

PHOTOGRAPH BY BRYAN GARDNER TEXT BY FRANCES VIGNA

ST Y L I N G BY FR I T Z K ARC H

DOW N PA T