Martha - Jan/Feb 2018

MARTHA STEWART

FRESH STARTS FEEL HEALTHY, HAPPY, AND INSPIRED ALL YEAR!

125

WAYS TO ENERGIZE YOUR LIFE

The easiest chicken-soup recipes ever, page 19

The Secret to Great Cooking BREATHTAKING GARDENS

JANUARY/FEBRUARY 2018 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

Good Things for Valentine’s Day

©2017 Twinings North America, Inc. • twiningsusa.com/herbal

Infuse your life with flavour Brilliantly blended by our nine Master Blenders, Twinings® Herbal Teas

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| JANUARY |

Sunday

Monday

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Saturday

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NEW YEAR’S DAY

Write thank-you cards

Clean canary cage

Friend Jean Pigozzi’s birthday

Mulch ornamental beds with compost

Put away Christmas trees and decorations

Weight training

Yoga

QVC appearance*

Weight training

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Hike with Jude and Truman

Clean and organize kitchen pantry

Make soup; freeze leftovers

Donate clothes to charity

Refill bird-food containers

Rotate mattresses

Host lunch for friends

Weight training

Yoga

Cardio and core

Weight training

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Go snowshoeing

MARTIN LUTHER KING JR. DAY

Sister Kathy’s birthday

Schedule an eye exam

Winter Antiques Show opening party in NYC

Organize home office

QVC appearance*

Weight training

Yoga

Cardio and core

Weight training

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QVC appearance*

Draft plan for spring planting

Order seeds

Restock firewood

Roast root vegetables

Clean and oil saddles

Horseback ride

Weight training

Yoga

Cardio and core

Weight training

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Mohegan Sun brunch appearance in Uncasville, Conn.

Survey property for damaged trees

QVC appearance*

Take inventory of wines

Weight training

Yoga

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

| FEBRUARY |

Sunday

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Speak at Barnard College

GROUNDHOG DAY

Feed orchids

Cardio and core

Weight training

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Watch Super Bowl with friends and family

QVC appearance*

Clean light fixtures

New York Botanical Garden Orchid Dinner

Yoga

Depart for the Svalbard islands, Norway

Visit Global Seed Vault with CropTrust.org

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Craft valentines with the grandchildren

Friend Allyn Magrino’s birthday

Bake and decorate cookies

VALENTINE’S DAY

QVC appearance*

LUNAR NEW YEAR

Wash dogs’ winter coats and sweaters

Weight training

Yoga

Cardio and core

Weight training

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Depart for Antarctica

PRESIDENTS’ DAY

Return from Antarctica

Family dinner with Alexis and the grandkids

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Repot begonias after blooming

Gardener Ryan McCallister’s birthday

Martha’s Flowers hits bookstores

Weight training

Yoga

Aunt Julia’s and colleague Sarah Carey’s birthday

*Check local listings

Return from Svalbard

QVC appearance*

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MARTHA STEWART LIVING

1

CENTELLA ASIATICA, THE LEGENDARY PLANT FROM ANCIENT CHINESE MEDICINE.

[ CENTELLA ASIATICA, ALSO KNOWN AS TIGER GRASS ] LEGEND HAS IT THAT TIGERS ROLLED AGAINST THIS UNIQUE PLANT TO HELP THEIR SKIN RECOVER FROM BATTLE. WHEN FORMULATED FOR THE FACE, HELPS REPAIR THE SKIN BARRIER TO RESIST VISIBLE SIGNS OF AGING. IT’S NOT A LEGEND, IT’S A NEW WAY TO FIGHT WRINKLES.

BECAUSE YOU’RE WORTH IT.TM ©2018 L’Oréal USA, Inc.

NEW ®

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HELPS REPAIR THE SKIN BARRIER, STRENGTHENING SKIN TO RESIST SIGNS OF AGING. DERMATOLOGIST TESTED GENTLE ON SENSITIVE SKIN FRAGRANCE FREE • PARABEN FREE

IF A BROTH’S FIRST INGREDIENT IS WATER, YOU’RE NOT MAKING SOUP, YOU’RE BOILING VEGETABLES. Some “other” brands start with water. We use rich, golden chicken stock. So when you’re making soup, make it with 100% natural Swanson.®

SWANSON. CHOOSE NATURAL.

© 2018 CSC Brands LP.

#whatsinyourbroth

JANUARY/FEBRUARY 2018

Contents 66 HUMBLE BEGINNINGS Different cultures often rely on just a few simple ingredients to create standout flavors. We share five iconic recipes for a global tasting.

72 SOFT SKILLS Keep hands happy and busy this winter with luxe knitting projects for every skill level.

78 TREE TO TABLE For a family of five in upstate New York, maple tapping is an annual tradition that everyone comes home for.

84 CHOCOLATE HEARTS VANILLA

FROM TOP: CL AIRE TAK ACS; K ATE MATHIS

Just like Bogie and Bacall, these black-and-white desserts were meant to be.

90

Out of This World In her first book, a photographer known for lush landscapes and heavenly light shares her favorite gardens.

MARTHA STEWART LIVING

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JANUARY/FEBRUARY 2018

Contents

17 13 The Beauty of Begonias Growing advice from our founder on one of her favorite plants.

GOOD THINGS

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EVERYDAY FOOD

17 Valentine ideas, couldn’t-be-easier chicken soups, a dazzling DIY bulletin board, and more.

Perfecting: Buffalo Wings 55 The ultimate game-day appetizer, plus a bonus glaze with a Korean kick.

Healthy Appetite: Spice of Life 58 Add ginger to your superfood powers in three tasty ways.

GOOD LIVING The Palette: Pretty & Polished 25 Soft coral and dove gray enliven any work space.

The Well-Kept Home: Let It Shine 26 How to be the boss of a clean bathroom.

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Editors’ Picks: Game On 32 Stylish finds for an evening of friendly competition.

Ask Martha 34 All your pressing questions answered.

Tastemaker: The Motivator 38 A fitness firebrand shares what she loves.

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Health: Recharge Your Day 42 Simple, surprising ways to have more energy.

What’s for Dinner?

Table for Two 60 French-bistro classics for a cozy night in.

Beauty: The Night Shift 48 Hair and skin treatments that work while you sleep.

Easy Entertaining: Gather ’Round the Grits 62 A fun, helpyourself southern feast.

Beauty: Color Therapy 50 A blush 101 on how to choose it— and how to use it.

Departments

Pets: Weighty Matters 52 Tips to help Spot slim down even when the temperature drops.

Martha’s Winter 1 Editor’s Letter 8 Out & About 10 Recipe Index 96 The Workbook 96 Collecting 104

| ON THE COVER |

Brighten your winter with a warm and vibrant green Thai chicken soup.

Photograph by Johnny Miller. Styling by Tanya Graff.

JOHNNY MILLER (VALENTINES); PETER ARDITO (TOTE); THE MORRISONS (PORTR AIT); JOHNNY FOGG (CHICKEN)

FROM MARTHA

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Enjoy Heart-Healthy California Walnuts During American Heart Month This February

Walnut Raspberry Salad with Raspberry Vinaigrette

California Walnuts

FOR THE BEST SIMPLE SALADS EVER For flavor, texture and heart-healthy* goodness, toss in chopped or toasted California walnuts. For these recipes and more visit Walnuts.org Per one ounce serving.

So Simple. So Good.™

*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Romaine Salad with Walnuts and Beets

Lemony Zucchini Salad with Walnuts

Kale, Apple, Pancetta and Walnut Salad

EDITOR’S LETTER

| LIVING IN MY LIFE |

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Plan on It LIKE FRESHLY FALLEN SNOW without any footprints, or a brand-new notebook that’s yet to be cracked open, the beginning of the year is always exciting. With 12 months st retched out before us, the possibilities are vast; it’s only a quest ion of how to embark on them. And while I don’t know anyone who makes resolutions anymore (maybe because we’ve all learned it’s the fastest way to fail at them), plenty of us st ill quietly refocus on life and what we want to accomplish—even if we keep the latter part to ourselves. But with the right motivation, last ing change can indeed be good, necessary, and possible.

When the goal of getting in shape inevitably comes up, I think of my friend who devised a clever plan to get herself back in the gym. Heading there on weekends was never her challenge; it was on weekday mornings that the temptation to hit snooze proved too st rong. To ensure that she’d get up, she would leave her makeup bag in a locker a few days a week, knowing that the idea of going to the office without an eye-opening coat of moist urizer or mascara was motivation enough. I’ve also seen the just-do-it approach work. Whenever my grandfather was on a book project, he would sit down and write a thousand words each day before leaving the house—no matter what. This tact ic helped him pen several in his lifetime. As for me, I simply plan to baby myself, quite literally—aka the “pretend to be pregnant” method. When I was expect ing, I ate like a nutritionist, exercised like an athlete (albeit nonpro), and slept like a champ. I slowed down when I needed to, and I listened to my body like it was a tuning fork. It was so easy when I was doing it for my son; I figure the only difference this year is that now it’s for me, too. Happy 2018!

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com @ebgraves

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My son, James, and I will spread some love this Valentine’s Day with the sweet crafts in Good Things.

25 I’m going analog where I can this year, and looking at this wall calendar (as opposed to the one on my phone) makes me very happy.

58 It’s actually enjoyable to stay healthy and hydrated with ginger. “Spice of Life” offers three ways to reap all its benefits.

72 “Soft Skills” makes me want to pick up my needles and get knitting again. There are so many beautiful, one-of-a-kind things you can create.

66 The dishes in “Humble Beginnings” hail from around the globe and will warm up any winter meal.

LIZ BANFIELD (PORTR AIT); PERNILLE LOOF (PANDA); PETER ARDITO (CALENDAR); JOHNNY FOGG (DRINK); THE MORRISONS (WOMAN IN HAT); CHRISTOPHER TESTANI (LENTILS)

Here, just a handful of our ideas that I will be enlisting this month.

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Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO GET YOUR FILL OF WINTER FUN

| WHY NOT? |

| ON THE ROAD |

Let It Snow These outings offer extra incentive for bundling up to behold the cold.

FIT FOR A KING The Crescent City knows how to prep for Lent. New Orleanians feast between Epiphany and Mardi Gras, enjoying everything that’ll be forbidden. The pastry that reigns supreme is the king cake, a brioche-like ring drizzled with purple, green, and yellow icing, with a lucky baby figurine baked inside. (The finder gets a day of glory, and hopefully not a chipped tooth.) Local bakeries bring their unique touch: Sucré sprinkles its pastel renditions (right) with raw cane sugar. Here, three other regal options.

New Orleans

MANNY RANDAZZO

CAKE CAFÉ & BAKERY

HAYDEL’S BAKERY

An unflashy family recipe that’s stood its ground since 1965 (no sprinkles or glitter here) draws long lines to this Metairie cake shop. randazzokingcake.com

Unorthodox fillings—like apple and goat cheese, and raspberries and cream—put this eatery in the Marigny on the seasonal-sweets map. nolacakes.com

Three generations ago, this Jefferson Parish bakery operated via a 24hour storefront window; now it ships its specialty nationwide. haydelbakery.com

| IN OUR FEED |

Aussie painter Helen McCullagh’s still lifes are awash in color and warm light that will have you dreaming of sunnier days. Take a tour of her floral works for a trip to the museum without facing the crowds. @helenmccullagh

Follow Us

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@marthastewart

JANUARY/FEBRUARY 2018

Intervale, New Hampshire; mwvski touring.org

Cozy Caravan Old Faithful doesn’t skip the off-season.

When the park’s blanketed in fresh powder, visitors can see its geothermal display (and, if they’re lucky, a few curious bison) from the comfort of a toasty, rangerled snow coach.

Yellowstone National Park; nps.gov

| ON OUR BOOKSHELF |

The next time you mash up a batch of guacamole, thank David Fairchild.

The late-19th-century botanist traveled the world from Chile to Japan, bringing avocados, mangoes, and more back to the U.S. His adventures come vividly to life in The Food Explorer (Dutton), by National Geographic reporter Daniel Stone. Photographer Leslie Williamson is known for capturing the laid-back, sun-drenched vibe of California, and in Interior Portraits (Rizzoli), she reveals 13 homes of West Coast creatives, including fashion designer Christina Kim and Joshua Tree–based sculptor Alma Allen. In her second novel, The Immortalists (Putnam), Chloe Benjamin answers a chilling question—would you want to know the exact day you will die?—with the story of four siblings (a magician, a dancer, a doctor, and a scientist) who find out the truth, or something like it, then run from it, each in his or her own wild way.

The Sip-and-Ski A glass of a fine northern Michigan wine is the warmup for this brisk tasting tour; you’ll hit three local vineyards, all connected via cross-country trail.

Leelanau County, Michigan; traverse city.com

COURTESY OF HANNAFOTO.COM (KING CAKE); HELEN MCCULL AGH (INSTAGR AM); COURTESY OF PUBLISHERS (BOOKS)

Dessert Course Mount Washington Valley’s wooded trails fill with snowshoers for its annual chocolate fest on February 25. Buckle on a pair, and forge a path from fondue to cookies to dipped strawberries.

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From MARTHA TEACH AND INSPIRE

Both native to Brazil, Begonia paulensis (left) and B. soli-mutata sit on antique plant stands in the dining room.

The Beauty of Begonias Martha’s greenhouse is brimming with a wild display of colors, textures, and shapes. Here’s why she's so smitten with this easy-to-grow houseplant.

PHOTOGRAPHS BY NGOC MINH NGO

MARTHA STEWART LIVING

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O

NE OF MY REAL JOYS IN LIFE, other than my family, pets, and job, is my greenhouse and all the plants growing in it. Perhaps my favorites are the fancy-leaved begonias I have been amassing over the last 15 or so years.

I clearly remember my maternal grandmother’s sun porch on Huntington Avenue in Buffalo, New York, where she puttered daily, caring for her large assortment of houseplants—deadheading spent blooms, cutting away withered leaves, and shaping leggy specimens into more manageable forms. She grew begonias, and loved showing me the different varieties of this expansive genus. I became enamored with the incredible textures and colors, and tried hard to remember the characterist ics of the various types: tuberous, rex, semperflorens, fibrous, and rhizomatous. The last were my favorites, and remain so today.

I have an entire bench devoted to begonias in my greenhouse, and grow many rhizomatous cultivars for their sp ectacular leaves, which range in size from less than an inch across to more than 12 inches wide. The plants themselves are manageable in size and can be housed in shallowish pots (just six to eight inches deep); they thrive in bright indirect sunlight.

Rhizomatous varieties are very showy, remarkably pest-free, and easy to care for, requiring watering every five to seven days (be careful not to overwater). Flowers appear once a year, but the blooms are small and

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insignificant compared to the colorful and vibrant foliage. Small scissors are the only tool necessary; they’re essential for removing a damaged leaf or deadheading a flowering stem.

When properly grown, begonias last for years and add great beauty to your home. Whenever I entertain, I bring in the best ones from the greenhouse to adorn each of my rooms, where they create an exquisite show any time of year. I like to add to my collect ion whenever I visit botanical gardens, nurseries, and even friends’ gardens; propagation from leaves can be accomplished in just a few simple steps.

I encourage each of you to try growing these delightful plants at home. And once you do, I bet you will start a collect ion of your own.

VICTORIA PEARSON (PORTR AIT)

Clockwise from left: I have a hundred or so begonias in my greenhouse. B. ‘Marmaduke’ enlivens a table in my home.

Here I am propagating a new plant: All you have to do is cut a leaf and place its stem in moist soil; in a few months, new leaves should appear, and this indicates it has taken root and is ready to be potted.

Foliage in Full With their striking patterns and rich colors, these sturdy show-offs work the room without a lot of fuss. Here are some of Martha’s favorites.

Begonia acetosa This Brazilian native has cupped, velvety green leaves that are vivid red underneath; it grows well on a sunny windowsill.

B. x ’Fuscomaculata’

a more robust plant.

Begonias dislike wet feet. Between waterings, let the soil dry out slightly. When the growing season begins in early spring, start feeding B. soli-mutata Its name means “sun change,” because the color varies depending on the amount of exposure it gets—the more sun, the lighter the pebbletextured leaves will be.

For the best results, place pots in a warm room with bright indirect light.

B. ‘Wightii’ Also known as B. maculata variegata, this angel-wing fibrous type displays large leaves dotted with silver spots, and white flowers that can bloom year-round with ample light.

Exploding with starburst-shaped maroon-and-silver foliage, B. carolineifolia B. ‘Selph’s Mahogany’ In winter, its large burgundygreen foliage erupts in a

Easy to cultivate, this rhizomatous type flaunts chartreuse maple-like leaves splattered with maroon.

B. ‘Madame Queen’ A vigorous grower with large, ruffly leaves that resemble a flouncy skirt, it can reach 14 inches in height.

America, the species has foliage that is divided into

Martha’s Tried-and-True Sources

“For unusual varieties, go to Logee’s [logees.com] and Glasshouse Works [glasshouseworks.com].”

MARTHA STEWART LIVING

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CELEBRATE COMFORT during our

WHITE SALE EVENT

15% off + free shipping* *Enter code TMSFEB18 in your shopping cart.

Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 3/31/18.

Exclusions may apply, please see website for details.

Shown: Legends® Luxury Geneva Comforter.

thecompanystore.com

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

Fold Me Now Show your affection with every pleat of these hearts. The trick to our ruffled valentines is to cut the paper into a capsule shape first.

Then fold them accordion-style, pinch them in half, and secure with tape.

Go to marthastewart.com/foldedhearts for templates and a detailed how-to, and set your love notes aflutter.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY PERNILLE LOOF

We made this blushing array from vellum, crepe paper, and pages from a drawing pad.

Add a few strokes and splatters of paint, and seal each one with a kiss.

MARTHA STEWART LIVING

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| QUICK CRAFT |

Zoo Keepers Classmates will go wild for cute fox and panda cards made from paper hearts.

Get the templates at marthastewart .com/zoocards, then let your cubs cut and paste them with their own two paws.

| MAKE & GIVE |

Do the Twist Nothing says “2gether 4ever” like a friendship bracelet, and this technique is so speedy, you can weave one for every member of your inner circle. Start with six strands each of two colors of embroidery floss. Knot one end and clamp it on a clipboard.

Twist each color separately, then twist the two together and tie the end into a loop for fastening. | FAMILY FUN |

Valentine’s Day falls on a Wednesday this year, but don’t let that dampen the mood: These easy and thoughtful ideas will brighten a weekday breakfast.

The night before, make the parfaits by layering jam, chopped pistachios, and yogurt in jars; cover and put them in the fridge. Then cut Xs, Os, and hearts out of parchment paper. In the morning, spread a few pieces of bread with butter, lay the stencils on top, sprinkle generously with cinnamon sugar, and pop them in the oven at 425° (just peel off the parchment afterward). Meanwhile, sp oon warmed jam into a resealable plast ic bag, snip a corner, and pipe out three dots on each yogurt. Drag a toothpick through them for the final flourish, and call everyone to the table for a major lovefest.

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Present them in folded-heart envelopes.

PETER ARDITO (R ADIATOR COVERS)

Sweet Starts

| RECIPE REMIX |

SOUP Rx Medical experts and grandmas the world over concur that chicken soup is good for what ails you. Another pesky condition it cures? The dinnertime blues. Our international riffs couldn’t be simpler, since they all st art with the same two ingredients: store-bought rotisserie chicken and low-sodium chicken broth (buy it, or use our recipe at marthastewart.com/chicken broth). Just add vegetables and spices for a supper that’s ready minutes after it comes to a simmer.

1

GINGER SPICE

In a saucepan over medium-high heat, sauté 1 thinly sliced garlic clove, ¼ teaspoon turmeric, and 1 teaspoon grated ginger in 1 teaspoon extra-virgin olive oil, 30 seconds. Add 6 cups broth; bring to a simmer. Add 3 ounces angelhair pasta, broken in half; cook 1 minute less than per package instructions. Add 1 cup shredded chicken; heat through, 1 minute.

Remove from heat. Stir in 2 tablespoons fresh lemon juice. Serve with scallions and microgreens.

2

CHICKEN POSOLE

In a saucepan, bring 1 quart broth to a simmer. Stir in ¼ cup guajillochile salsa (we like Frontera); a 15-ounce can of hominy, rinsed and drained; 1½ teaspoons sherry vinegar; and 1 cup shredded chicken.

Cook until chicken and hominy are heated through, about 1 minute. Season with salt and pepper.

Serve with fresh cilantro.

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GREEN THAI

In a saucepan, sauté 1½ cups chopped sweet bell peppers in 1 tablespoon safflower oil over medium-high heat until softened, 5 minutes. Add 1 tablespoon green Thai curry paste (we like Maesri); cook 30 seconds. Add 1 quart broth; bring to a simmer. Add 1 cup shredded chicken and 2 cups sliced baby bok choy. Cook until bok choy is just wilted, about 1 minute. Remove from heat. Stir in 2 tablespoons fresh lime juice.

Season with salt and pepper.

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LEMONY PESTO

In a saucepan, bring 6 cups broth to a simmer. Add ½ cup orzo and cook 1 minute less than per package instructions. Add 1 cup shredded chicken and heat through, about 1 minute. Remove from heat.

Stir in 1 tablespoon fresh lemon juice. Divide among bowls. Add 1 tablespoon pesto (we like Gotham Greens) to each. Serve with grated Parmesan, pea shoots or other delicate greens, fresh basil, and a lemon wedge.

MARTHA STEWART LIVING

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GOOD FUTURE. GREAT TASTE. GRAND PARTY. From festive tabletop decor to an authentic main dish, follow these easy steps for hosting a delicious Chinese New Year at home with special details that will be sure to impress guests.

A Pop of Color Set your tablescape with an arrangement of red poppies. The vibrant flowers will enliven your space, and the color red is a symbol of good luck in the Chinese culture.

Bring More Thrill to the Table Take the guesswork out of your dinner prep with P.F. Chang’s® Home Menu.

With an array of restaurant-inspired flavors, from Orange Chicken and Beef & Broccoli to Shrimp Lo Mein, your guests will enjoy a gourmet Asian meal. And since it’s ready in minutes, you’ll spend more time with guests and less time in the kitchen.

A Sweet Treat Worth Celebrating Finish off your gathering by serving a “Tray of Togetherness”— a traditional serving platter with eight compartments filled with candies, sweets, and nuts. Not only is it a perfect treat after your meal, but it symbolizes a sweet life in the year ahead.

Go to marthastewart.com/chinesenewyear to learn more.

For more inspiration and ways to stir up memorable meals at home, visit pfchangshomemenu.com

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Explore more at PFChangsHomeMenu.com

GOOD THINGS | PARTY STARTER |

Victory Dip | GIFTED |

Some people watch the Super Bowl for the ads. We’re in it for the apps. Dig into our spicy queso fundido and you’ll see why. It’s best eaten st raight from the oven, but because it’s bubbling and delicious after only 10 minutes, you don’t have to miss any act ion to serve it up hot. Slice chiles and onions and sauté them during the pregame show. Pile creamy mozzarella and crumbled goat cheese on top, st ick the whole pan in the broiler, and step out of the way while your guest s huddle up.

A Small Fortune Everyone can use a little extra luck. Citrus, the traditional token of Chinese New Year, symbolizes a fresh start, and a whole pomelo (a less tart, more perfume-y cousin of the grapefruit) signifies abundance and unity.

Wrap one in auspicious red netting, tuck in a leaf tag, and pay some positivity forward.

Pearson Ranch pomelos, from $20 for 6, pearsonranch.com.

Royal plastic mesh, in Red, $21 for 250 pieces, amazon.com.

QUESO FUNDIDO Preheat broiler. In a large ovenproof skillet over medium-high heat, cook 1 cup thinly sliced poblano chile in 1 tablespoon extra-virgin olive oil, 3 minutes. Add 1¼ cups thinly sliced onion. Season with kosher salt. Cook until poblanos are slightly charred, 4 minutes. Add 1

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sliced serrano chile (seeds removed for less heat, if desired); cook 2 minutes. Remove from heat. Add 1 pound cubed low-moisture mozzarella (such as Polly-O) and 6 ounces crumbled goat cheese. Broil until bubbly, 2 to 3 minutes.

Serve with jicama, radishes, and tortilla chips.

More Dynamic Duos

Radiator covers come in patterns and metals aplenty. Brass Union Jacks look sharp against a navy backdrop (left), but also consider these color pairings: copper chain link on a rose board, silver lincane on dark pink, and gold cloverleaf on lavender.

| CLUTTER CONTROL |

THE DETAILS: M-D Building Products Union Jack aluminum radiator screen, 24" by 36", in Brass, $20, home depot.com. Hay Denmark giant gold push pins, $6.50 for 5; and clip for 2 pens, $8, themodern shop.com. Coco gold wall pocket, $10; and Grid brass magazine rack, $30, cb2.com.

Command Central Radiator screens do a nice job covering heaters, but they’ve got so much more design potential. With their graphic patterns and polished finishes, the inexpensive overlays can make a basic bulletin board look like a million bucks. We mounted a brass one over a panel of linen-wrapped Masonite panel, securing it with a few grommets and screws (get instructions at marthastewart.com/masoniteboardhowto). Use extra-long thumbtacks to pin up a calendar, phone numbers, and invitations. Add a clip for keys, and a magazine holder beneath to stow mail. Organized and chic? Indeed.

MARTHA STEWART LIVING

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE PALETTE /

Pretty & Polished

When you find a color that makes you inexplicably happy, let it inspire and uplift your work space. This pale coral is a universal mood brightener, and warms up walls and accessories in cool dove gray. Accent with gold or brass, and your to-do list just got invigorated.

THE DETAILS: We painted this wall in Seattle Mist by Benjamin Moore (benjaminmoore.com) and hung a graphic Martha Stewart wall calendar ($25, staples.com). On the ABC Carpet & Home Ethnicraft oak desk (from $1,215, abchome.com) is a sheet of plush gray felt (The Felt Pod felt, 3mm, in Heather Gray, 18" by 36", $38, thefeltpod.com) that we cut into an 18-by-24-inch rectangle, along with a Gubi Grossman Gräshoppa table lamp (in Vintage Red, $519, ylighting .com) and a small bunch of pink-orange garden roses. For more sources, see page 102.

PHOTOGRAPH BY PERNILLE LOOF

MARTHA STEWART LIVING

25

HOME

/ THE WELL-KEPT HOME /

LET IT SHINE Brilliant news: Keeping your bathroom sparkling doesn’t require daily scouring.

Adopt our expert-driven, über-efficient method, and the only routine you’ll need to think about is your morning one.

TEXT BY KATE ROCKWOOD

Wipe down the bar and replace hand towels every three days—more often if you have small kids.

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JANUARY/FEBRUARY 2018

Snap on vacuum attachments to reach every nook, then mop with a mix of one cup white vinegar and one gallon warm water.

WIN $15K To create your own dream bathroom, enter at marthastewart .com/15kbathroom to win $15,000!

For details, see page 102.

©TIM STREET-PORTER/OT TO

Quickly remove toothpaste spots or smudges with a cotton ball soaked in rubbing alcohol.

ADVERTI S EM ENT

ORGANIZE YOUR LIFE Our special collector’s edition is back by popular demand!

ON SALE 01.02.18 The Best of Martha Stewart Living Organizing is $9.95 ($10.95 in Canada). Get your copy on newsstands or at marthastewart.com/fresh.

The Best of Martha Stewart Living Organizing is a special issue, and is not included in a regular Martha Stewart Living subscription. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office. Copyright 2018 Meredith Corporation. All rights reserved.

GOOD LIVING HOME

Start at the Top The grime that sabotages your bathroom’s sparkle gathers up high. Every week or two, clear out the towels and rugs, tackle the tile, and work your way down for spotless results.

YOU’LL NEED YOU’LL NEED

Soft Goods

Once a month, remove your shower curtain and liner. This will make it easier to access the tub and shower. Toss the curtain in the wash with a few towels—the material acts as an abrasive—and rehang it wet or pop it in the dryer.

Soak the liner in detergent in the tub, or wipe it down with an allpurpose spray and paper towels.

Do a deep clean: Wash mats and towels on the “sanitize” setting, or add 1 teaspoon bleach. Dry thoroughly to avoid mildew.

Maintain it: Keep your shower curtain closed (rather than pushing it to one side), also to deter mildew.

Ditto for towels: Hang them on a bar (not a hook) to let air circulate and prevent bacteria.

OUR EXPERTS

Leslie Reichert, cleaning coach and author of The Joy of Green Cleaning (CI Publishing, 2017).

Donna Smallin Kuper, certified housecleaning technician and author of Clear the Clutter, Find Happiness (Storey, 2014).

Melissa Maker, host of Clean My Space on YouTube and author of Clean My Space (Avery, 2017). Charles Gerba, Ph.D., a microbiologist at the University of Arizona, Tucson.

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JANUARY/FEBRUARY 2018

YOU’LL NEED

2 Ceiling & Walls

Vacuum Dish soap All-purpose cleaner Microfiber cloth or mop

Clean the vent first. If you have a fan, the blades can get packed with particles that fall straight down and dirty the rest of the room.

Use your vacuum’s nozzle attachment to zap dust and debris. If the vent fan has a cover, flip the circuit breaker, then remove it, soak it in warm water and dish soap, and rinse.

Do a deep clean: Spray the walls with allpurpose cleaner, paying special attention to corners—that’s where mold accumulates. Wipe them clean, top to bottom, with a microfiber cloth, or use a dry microfiber mop, which will let you reach the ceiling without a stepladder.

Maintain it: Ask your family to run the vent fan (or open windows, if the room has them) for 15 to 20 minutes after a shower to keep mildewbreeding moisture in check.

4 Sink & Vanity

3 Shower & Tub

Degunk your showerhead. Fill a plastic bag with vinegar (or CLR spray, formulated to fight calcium and lime). Tie it on so that the showerhead is submerged, and let it soak overnight.

Do a deep clean: Put caddies and bath toys in the dishwasher, then kick off your shoes and get in there. Spray walls with all-purpose cleaner; let sit 15 minutes, then wipe with a damp microfiber cloth or—to spare your back—a brush with a long handle. Add a little warm water to OxiClean to make a paste; spread on grout with a toothbrush, let sit 5 to 10 minutes, then rinse.

A steel-wool pad erases soap scum and hardwater marks on glass doors. Step out, wipe the tub with all-purpose cleaner, and rinse.

Maintain it: Squeegee walls after showering (or spritz with 2 drops tea-tree oil and 1 cup water).

Reseal grout twice a year to prevent stains.

YOU’LL NEED

YOU’LL NEED

Glass spray Disinfecting wipes Dental floss White vinegar Baking soda

Borax Cuffed gloves All-purpose cleaner Pumice stone Bleach

Shine up those light fixtures. Steam causes dust to build up more here than in other rooms, so use a microfiber cloth to wipe them clean, or put small glass globes in the dishwasher.

Do a deep clean: Mist the mirror with glass spray, then swab it, top to bottom, with a flatweave microfiber cloth. Shine the sink handles and basin—microbe hot zones—with wipes or all-purpose cleaner on a dedicated cloth.

(Type-A tip: Soak floss in cleaner, then work it around the faucet and tap bases.) Pour 1 cup each white vinegar and baking soda in the drain, let sit a few minutes, and flush with hot water.

Finally, wipe wooden cabinets with a mix of ¼ cup Murphy’s Oil Soap and 1 gallon warm water.

Maintain it: Replace your soap dish with a refillable pump version that’s eco-friendly, such as Method—it’s more hygienic and won’t get slimy.

5 Toilet

The bowl. Pour in ½ cup borax and swish it around with a brush; let sit overnight.

Do a deep clean: Bust out a pair of heavy-duty cuffed gloves (to trap any yucky liquids) for this germy job. Spray the outside with all-purpose cleaner and wipe it down with paper towels— you don’t want to risk spreading bacteria with a reused sponge or cloth. Use a pumice stone with a handle (it won’t scratch, we promise) to make quick work of discoloration from lime or mineral deposits. Then clean your tools: Prop the brush and plunger under the seat cover and pour bleach over their business ends, into the toilet. Rinse with a pitcher of water. Clean their canisters by filling them with warm, soapy water; you can dump it right in the toilet, too.

Maintain it: Get in the habit of closing the lid before flushing, to keep germs from spreading.

AMRITA MARINO

1

Washing machine Mild laundry detergent Bleach All-purpose cleaner

Plastic bag White vinegar All-purpose cleaner Dishwasher OxiClean Toothbrush Steel-wool pad

GOOD LIVING

DROP THE NEEDLE

Break out your vinyl, and DJ the original way. Crosley’s portable three-speed turntable produces high-quality retro sound and has modern features like Bluetooth. $90, crosleyradio.com.

TAKE A DIP

The object: not to lose a chunk of bread in the gooey cheese or glistening molten chocolate bubbling in Emile Henry’s fondue set. (It comes with six forks.)

CONNECT THE DOTS

Come on, double sixes! CB2’s deluxe domino set has sleek, substantial marble tiles with inlaid brass pips.

$130, emilehenryusa.com.

$129, cb2.com.

Game On

POUR A ROUND

Relax and loosen up for charades with cocktails served in smoke-colored goblets from Canvas Home.

Shake up a Saturday-night movie routine with an evening of good, clean, competitive fun.

These swinging finds will win over the whole gang.

ROLL FORWARD

One of the world’s oldest board games gets a sharp new look with Wolfum’s graphic set (made from FSC-certified Baltic birch).

Design fanatics, grab your dice.

$16, canvashomestore.com.

$220, wolfum.com.

JUST ADD SEA SALT

32

Go ahead and play, but be serious about the snacks: Williams-Sonoma’s Amish popcorn library includes 12 artisanal varieties, all grown in Indiana.

Wood-paneled-basement beanbags, say hello to your grownup counterparts. These oversize floor cushions by Libeco are slip-covered in luxurious but sturdy Belgian linen.

Before dealing out a mad game of crazy eights with Clare V. cards, psych out opponents with a snappy leather holster.

(Monogramming is $20).

$40, williams-sonoma.com.

$320 each, libecohomestores.com.

$35 each, clarev.com.

JANUARY/FEBRUARY 2018

HIT SHUFFLE PULL UP A SEAT

COURTESY OF CANVAS HOME (GOBLET); COURTESY OF CROSLEY (TURNTABLE); PETER ARDITO (OTHERS)

/ EDITORS’ PICKS /

“Bye, bye, frequent heartburn.”

BECKY LONDON, ACTUAL PRILOSEC OTC USER

1

#

DOCTOR RECOMMENDED †

FOR 12 STRAIGHT YEARS AND IT’S STILL RECOMMENDED TODAY

ONE PILL EACH MORNING. 24 HOURS. ZERO HEARTBURN* *It’s possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. May take 1-4 days MVY M\SS L LJ[ †QuintilesIMS ProVoiceTM Survey, Jan 2005 - Mar 2017. © Procter & Gamble, Inc., 2018

Ask Martha All your pressing questions answered.

When I bring my potted citrus plant indoors for the winter, it often gets spider mites. How can I prevent this?

—Whitney O’Rourke, Fort Worth, Tex.

If you see small webs, spray them with a solution of one to two tablespoons of mild dishwashing liquid in one quart of water.

(You can also do this preventively about once a month.) To make your tree less susceptible to these pests—and to disease— avoid shocking it when you bring it in.

Before the first frost, place it in partial shade outdoors for about a week. Once it’s inside, position it in full sun (citrus plants need at least six hours of light daily), and keep it far from heaters.

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JANUARY/FEBRUARY 2018

PHOTOGRAPH BY JAMES MERRELL

©2018 Blue Buffalo Co., Ltd.

“My boy has food sensitivities so I started feeding him BLUE Basics.

Now he’s happy and I’m even happier.”

BLUE Basics® is a limited-ingredient diet designed to minimize the food sensitivities some dogs experience, while providing them with a delicious and nutritious meal.

We always feature salmon, turkey or duck – proteins not common in dog foods, and BLUE Basics does not include many of the ingredients that can give some dogs problems. · NO chicken or beef · NO corn, wheat or soy · NO dairy or eggs

If your dog or cat has food sensitivities, ask your veterinarian about BLUE Basics. With both traditional and grain-free recipes, you’re sure to find one that’s perfect for your pet.

Available for dogs and cats at your favorite pet specialty store.

Love them like family. Feed them like family.

®

Can I buy “to the trade” fabric if I’m not working with an interior decorator?

—Glenn Riverdale, Amherst, Mass.

The short answer is no: Wholesale fabric is sold only to decorators and retailers. But don’t give up hope. Check out online discount sites like Decorators Best (decoratorsbest.com), which may carry your dream pattern, or a very similar one. Or call the manufacturer, suggests our home editor, Lorna Aragon—the company may be able to point you to retailers that sell the style.

I accidentally bought raw nuts; can I salt and roast them at home?

—Charlene Quincy, San Diego

| TEST-KITCHEN TIP |

Grate Idea If you get citrus zest for recipes by scraping the fruit over the top of a Microplane and letting the shavings fall to a bowl or work surface below, get ready for a eureka moment.

Our food editors skim the tool over the top of the citrus, with the blades facing down. The walls of the Microplane capture the zest for easy measuring—and you don’t lose all those precious oils.

UNCLE BEN’S® Flavor Infusions Rice adds to the

Absolutely! Lightly coat any kind of nut in extra-virgin olive oil—use 1 teaspoon for every 2 cups—on a rimmed baking sheet.

Then sprinkle with kosher salt and bake at 350° until golden and fragrant, 10 to 15 minutes. Toss while warm into your favorite party mix, or let cool completely

PHOTOGRAPHS BY PETER ARDITO (NUTS), DAVID PRINCE (CHAIR); ILLUSTRATION BY BROWN BIRD DESIGN

GOOD LIVING

Is there a way to camouflage a scratch on my leather furniture?

—Georgina Peterson, Portland, Maine

You can remove most light scratches with a soft cloth dabbed in leather oil or conditioner.

(We like Leather Master Vital; $13, amazon .com.) Starting from the center of the mark, rub in circular motions toward the edges, which will push some color from the surrounding area into the scratch. Wait 10 minutes, then remove excess with a clean, dry cloth. If you’re dealing with a deeper blemish, try a recoloring product. Check with the manufacturer to see if it has a matching tinted balm; if not, use a storebought product in a similar shade, such as Furniture Clinic’s leather re-coloring balm ($30, amazon.com). First buff away the scratch as much as possible, then test the color in an inconspicuous area to be sure it matches before applying it per the directions.

LET US HELP YOU! E-mail your questions to askmartha@martha stewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022.

Please include your full name, address, and daytime phone number.

Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media.

By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

If only everything was as reliable as Rayovac.

Things never quite how you left them? We’ve got you. RAYOVAC batteries are hard working and long lasting, promising to be the one thing that’s a sure thing. ®

GOOD LIVING TASTEMAKER

1

The Motivator

5

Taryn Toomey Founder of The Class, New York City

Fitting exercise into a busy life can feel like a workout unto itself. But ask Toomey, creator of the wildly popular program The Class, how to get started and her advice is as plain as day: “You begin.

It’s that simple.” Toomey worked in fashion for years before quitting to become a yoga instructor and taking a mind-opening trip to Peru.

Then she developed her own special mash-up of yoga, cardio, and meditation (with a dash of therapy), and began teaching. Soon converts like Christ y Turlington Burns and Naomi Watts were signing up to jump, stretch, sweat, and shout their way through cathartic, mirror-fogged sessions. By intensely pushing the body, Toomey says, she hopes to spur selfdiscovery well beyond the studio. “We like to call The Class practice ground for life.”

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6

9

10

12

LISE-ANNE MARSAL (PORTR AIT); COURTESY OF DITA (SUNGL ASSES); EMILY BROOKE SANDOR/GET T Y IMAGES (FLOWER); DEA/A.RIZZI/GET T Y IMAGES (HEMATITE); PETER ARDITO (OTHERS)

“Sefte Living’s blankets are beautiful, but I also love that they’re handcrafted by women artisans in Peru.”

4

3

Her Style MANTRA

“If you like it and it feels good, it works.”

EVERYDAY SHOE

“I’m often barefoot in the studio, so I love that I can glide right into No. 6 clogs.

They also give me a lift without having a huge heel.”

1. New School Clog on Wedges, in Honey, $275, no6store.com.

7

COLOR PALETTE

“Mauve, sage, light gray, and off-white, like this cozy babyalpaca throw.”

2. Danae woven throw, from $460, sefteliving .com.

TUNES ON REPEAT

“Florence and the Machine does something to my soul.”

WIN THIS For a chance to win these leggings, go to win.marthastewart .com on January 4. For details, see page 102.

8

3. Florence + the Machine MTV Unplugged, $14, bn.com.

SUN SMARTS

“I put on Dr. Barbara Sturm Sun Drops every day, and keep my eyes protected with Dita sunglasses.”

11

4. Dr. Barbara Sturm Molecular Cosmetics Sun Drops, $145 for 30 ml, violetgrey.com.

5. Daytripper sunglasses, $550, dita.com.

SIGNATURE SCENT

“For more than 15 years, I've worn Bulgari Au Thé Vert.

It smells clean and makes me happy.”

6. Eau de cologne, from $97, neimanmarcus.com.

MAKEUP MO

“I prefer neutrals. I line my lips with a Kevyn Aucoin pencil, then fill them in.”

13

7. The Flesh Tone lip pencil, in Minimal, $25, sephora.com.

14

ON HER TOES

“I teamed up with Tenoverten to create

a set of formaldehydefree polishes in soothing shades.”

8. Taryn Toomey Trio, from $54, tenoverten.com.

TRUSTED CARRYALL

“My MZ Wallace Metro tote is functional and lightweight, and can hold quite a lot.”

9. Oxford Medium Metro, in Gull Grey, $215, mzwallace.com.

BEAUTY GO-TOS

“I put on May Lindstrom’s The Blue Cocoon balm each evening—it smells healing—and use a GloPro microstimulation facial tool.”

10. Balm, $180, may lindstrom.com. GloPro Microstimulation facial tool, $199, nordstrom.com.

DAILY UNIFORM

“To teach, I often wear leggings with a low-backed leotard.

I gravitate to light colors, and used them in the line I designed with Lululemon. ” 11. Awakening crop, $88, lululemon.com.

BY HER BED

“Water, a book, and chunks of onyx and hematite. They make me feel grounded and balanced.”

12. Hematite, $12, paxtongate.com.

FAVORITE FLOWERS

“Magnolias [13] and peonies.”

TO UNWIND

“I take a long bath with Pursoma Digital Detox, write, get a massage, or meditate—sometimes all of those things.”

14. Digital Detox bath, $34, pursomalife.com.

MARTHA STEWART LIVING

39

A strong

FINISH

requires a strong

START Photographed by Denton Taylor

Patricia F. age 68 Eating Quaker® Oats Since: 1954

Andrea Metcalf Fitness and nutrition expert shares smart ways to start the day with energy.

“In order to start strong, a great daily ritual is key!”

Rise and Shine With Breakfast The fuel you put in your body in the morning is key to a successful day of good nutrition. A hearty breakfast can be as simple as a large bowl of oats, fresh berries, and a handful of nuts or seeds. Foods with fiber will help keep you full and sustain your energy throughout the morning.

Meet:

Known As: Enthusiast, Style Collaborator Goals for a Strong Day: Energy! I need to pack in a challenging workout, eat well balanced meals, plan an organized work day, provide support for another person, challenge my mind, and have fun.

Today’s Accomplishments: I jogged my longest distance ever without losing my breath or having to stop (and managed that daunting hill gracefully). I also helped another person accomplish their own personal goals—nothing’s more invigorating than that.

Can’t Start the Day Without: A healthy breakfast—it’s the most important meal of my day. I choose Quaker® Oats because of the nutritional punch it packs, the simplicity of preparation, and how it’s so easy to add my favorite sliced fruits and nuts.

Oats Support a Healthy and Energetic Lifestyle When whole grains break down into energy, it’s absorbed slowly, providing energy that lasts.

With the added nutritional bonus of thiamin, phosphorous, and magnesium, Quaker® Oats help support a healthy and energetic lifestyle so you can be prepared for all that lies ahead.

Find them at your local retailer so you can start your morning off strong.

Take a Walk It’s the simplest form of exercise and everyone has time for 10 minutes! Incremental exercise throughout the day helps improve blood pressure, promotes circulation, and increases your energy level.

Just Breathe Stress ages the body and taking even one minute to concentrate on your breath can help lower heart rate and allow you time to reflect on self-care. Breathe in through your nose and out through your mouth, allowing your shoulders to drop, and your heart and mind to be lifted.

THE LEAK

Your morning scramble The whole “where’s my phone, what should I wear, who finished the milk?” scene may rev you up in the moment, but it doesn’t get you anywhere. If you start the day out of control, it takes energy to recover your rhythm.

SEAL IT “Stage-manage your life,” says organization expert Julie Morgenstern, author of Never Check E-mail in the Morning (Touchstone, 2005).

In other words, have all your “props” (outfit, packed bag) in place the night before so that your morning goes off without a hitch, she says.

“There’s no quest ion that when you do things when you’re not in a panic, you get them done in much less time and at significantly higher quality.” Then, when the curtain rises on your day, tackle only the things you can’t do in advance—morning stretches, brushing your teeth, showering, getting dressed. You’ll walk out the door feeling in command of the day, rather than as if it’s grabbed you and spun you around.

Recharge Your Day Work and other adulting duties are flat-out tiring; that’s a given. But life is full of smaller, subtler energy zappers—lost keys, a cursed commute—that leave you truly tapped out. Use these strategies to seal up the leaks, and experience an instant boost.

TEXT BY MARTY MUNSON

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JANUARY/FEBRUARY 2018

THE LEAK

Mainlining caffeine Down a big mug of coffee the second you get up, and you squander its ability to power you through the day. Your first cup doesn’t energize you so much as it st aves off a potential headache: “You are

PHOTOGRAPH BY HELEN NORMAN

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GOOD LIVING HEALTH

really only having it to treat withdrawal effects, because you haven’t had caffeine since yesterday,” says James K. Wyatt, Ph.D., an associate professor of behavioral sciences at Rush University Medical School, in Chicago.

SEAL IT Pace yourself. “A good strategy is to sip a small amount in the morning, perhaps even a cup of half-caffeinated,” says Wyatt. You might try saving it till you’re at work, when it’ll pack more of a punch, since “caffeine is less effect ive when you’ve been awake only an hour or two. After that, have a serving with or shortly after lunch to lessen the impact of the notorious midafternoon dip.”

says Gary W. Small, M.D., a professor of psychiatry and biobehavioral sciences at the David Geffen School of Medicine at UCLA. To break the cycle, take note of when you get the twitch to check your phone. Then set rules around those time sucks, like putting it in a drawer during the day. Even better, but harder: Ask yourself what you’re really seeking (connect ion with others? an endorphin-stimulating laugh?) and try to get it in person.

THE LEAK

A tedious commute Being st uck in an assembly line of honking cars can zap your mental batteries and seriously mess with your mood.

The average American sp ends around 26 minutes a day getting to work, per the U.S. Census Bureau—that’s four and a half frust rating days a year.

SEAL IT If you can’t shorten your trip, shake it up. One way is to build in exercise or a chat. Bike riders and walkers rate their well-being higher than drivers do, according to a st udy from Portland State University, in Oregon, and people who talk to others on the way get a boost, too. Map out new routes and tactics: Can you drive partway and bike or walk the rest?

Catch up with a friend as you go? (But not on a train, which is aggravating to everyone around you.) If not, at least try to keep your brain moving. It’s your perception of being blocked by traffic, emotionally as well as physically (“If I can’t finish prepping for my 8:30 meeting, it’ll wreck my day!”), that burns up your energy, explains Raymond Novaco, Ph.D., a professor of psychology and social behavior at the University of California, Irvine. So when you’re in a jam, do what you can to pre-empt negative thinking. Tune in to a bucket-list audiobook or funny podcast, or try a mindfulness exercise: Notice the thoughts you’re having, then let them float away (expect to have to do this more than once!). As Princess Elsa says, let it go. You can’t control traffic. No amount of cursing or hand-wringing will get you there faster.

THE LEAK

Scrolling through social media Whenever we crave a distraction—in line for coffee, between emails—Instagram and Facebook are there for us. But they chip away at our energy and ability to focus. “When you keep interrupting yourself, you’re not present,” Morgenstern says.

You start tasks but don’t finish them, and they pile up for later.

SEAL IT First, cut yourself some slack—your brain is wired to look constantly for shiny new things, and it processes an amusing or inspiring post as a reward—which drives you to keep scrolling. The trouble: “It puts the brain in a stressful state, because it’s continuously scanning the environment,”

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THE LEAK

Your four-o’clock snack Lunch was three hours ago. You need something to quiet your rumbly stomach and help your momentum.

SEAL IT Don’t succumb to the leftover doughnuts in the office kitchen or a packaged food. Most energy bars, for instance, are high in sugar—“some are practically candy bars,” says Kristin Kirkpatrick, R.D., manager of wellness nutrition services at the Cleveland Clinic—and send your blood sugar soaring, then drop you right back at the intersection of tired and hungry. Instead, eat something with fat and protein in it, too.

Those nutrients take longer to digest, so you’ll feel sated and alert until dinner.

Squeeze a packet of peanut butter onto apple wedges, top full-fat yogurt with berries, or bring two hard-boiled eggs from home. Feeling fancy? Pack prosciutto slices and cantaloupe chunks for antipasto power bites. If you need to grab an energy bar on the go, follow Kirkpatrick’s criteria and pick one with fewer than five ingredients, less than four grams of sugar, at least three grams of fiber, and no aspartame, sucralose, or saccharine.

THE BRAIN DRAIN There’s one habit that can exhaust you around the clock: trying to be perfect.

No matter how many times you change the wording in an email or rearrange a garnish, you can’t ensure that it’s flawless—but you can waste away trying. Does that mean you should stop caring? Of course not. Instead, aim to be what Brené Brown, Ph.D., author of The Gifts of Imperfection (Hazelden, 2010), calls a healthy striver. Perfectionism is about avoiding negative judgment. (“Will they think my dinner party isn’t nice enough?”) Healthy striving means setting high but attainable standards and enjoying the process as much as the outcome.

Adopt that attitude, and you may have energy to spare.

For more tips on improving your health and well-being, visit marthastewart .com/strive.

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GOOD LIVING HEALTH THE LEAK

Coming home to a mess When you open the door to an entryway scattered with mail, shoes, dog toys, and the skirt you keep meaning to take to the tailor, you’re “walking into a to-do list,” says Morgenstern. “How can that not steal your energy?”

SEAL IT Transform this landing zone without a full purge.

“Identify what’s there by category—pet gear, bags of old clothes, and so on—and catch the st uff where it falls,” she says. Add a bench with built-in storage to hold dog toys or giveaway items.

Put a few hooks in the wall, “staggering them—bags in a straight line tend to smash into each other,” Morgenstern says. This way, “you’ve created a place that rises up to greet you at night and tells you to relax.”

SEAL IT There are times when life is crazy and you need to ask less of your partner, says Finkel. When that happens, “ideally you’ll have an honest conversation about it.” Explain that work will be brutal, and you won’t get the time together that you want for, say, the next month. Then, stay in sync with small gest ures—Finkel calls them “love hacks.” Hold hands or find other ways to give an affectionate touch, and boost your mood and energy.

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THE LEAK

Binging on TV

Watching just one more episode (or three) leaves you overtired but wired at 2 a.m.

“Streaming video makes it really tough to stop watching,” says Jan Van den Bulck, Ph.D., a professor in the department of communication st udies at the University of Michigan, in Ann Arbor. It’s pleasurable, so we reach for another, and another, until we’ve lost preTHE LEAK cious hours of sleep.

SEAL IT Part of the reason it’s so hard to turn off the TV is that there’s no longer a natural Connect ing with loved break (like commercials) when ones is uniquely revitalizing. we can reconsider what we’re “Navigating relationships doing and adjust our behavior, effect ively is one of the best Van den Bulck says. But you things we can do if we’re can create one: Switch off the trying to keep our energy up,” function that automatically says Eli Finkel, Ph.D., a procues up the next episode (for fessor of social psychology and Netflix, go to “Your Account” management and organizaand click “Playback Settings”). tions at Northwestern Univer- Set your TV’s timer to turn off sity, in Evanston, Illinois, at a certain hour. Do anything and the author of The All-or- you can to press pause and ask Nothing Marriage (Dutton, yourself if another episode is 2017). If you’re on the sofa worth having to drag through with your other half, but one the next day. Then drift off or both of you are “too busy” to sleep with this pleasant to relate, you’re not connect- thought: You have more drama ing or reaping those benefits. (the good kind) to look forward to tomorrow night.

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GOOD LIVING BEAUTY

The Night Shift

WHEN YOU FALL INTO BED tonight, take a moment to thank your body for all the work it’s about to do. That’s right—the most passive part of your day is act ually the busiest and most product ive for your complexion. When you’re in a deep, restful state, and not being bombarded by UV rays and pollution, cell turnover and collagen product ion begin, explains Manhattan dermatologist Dendy Engelman. What’s more, after an initial dip, your body temperature rises while you sleep, making skin more receptive to the active ingredients you put on top. To take full advantage of this dream scenario, read on.

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JANUARY/FEBRUARY 2018

Our bodies start to produce melatonin, a powerful antioxidant and anti-inflammatory, in the evening.

Light, however, is its nemesis. To ensure a pitch-dark bedroom, sleep researcher Rebecca Robbins recommends masking any bulbs (think cable box or power strip) with painters’ tape.

PHOTOGRAPH BY THE MORRISONS

OUR EXPERTS

Smooth Wrinkles

Treat Acne

Nighttime is the right time for retinol.

The vitamin A derivative is the most-studied anti-aging ingredient, and has been proven to boost cell turnover and collagen production.

But it’s also a notoriously delicate molecule that loses potency when exposed to light, and it can cause irritation, like dryness and flaking.

Use a pea-size amount sparingly every other evening.

Salicylic acid is the gold standard for pimple-prone adult skin. This beta hydroxy acid is oil-soluble, so it has the chops to degunk oil, dirt, and dead cells that clog pores. Spot-treat with it during the day if you have a blemish or breakout, but smooth a nightly mask onto your face, neck, and even back to decongest skin and prevent future eruptions.

TRY: Dermalogica Overnight Retinol Repair, $97, dermalogica.com.

TRY: The Body Shop Tea Tree Anti-Imperfection Night Mask, $22, thebodyshop.com.

HAIR AND MAKEUP BY THEO KOGAN USING CHANTECAILLE MAKEUP; PHOTOGR APHS BY PETER ARDITO (PRODUCTS)

Fix Skin Damage

Diminish Dullness For a more radiant, even complexion, enlist an alpha hydroxy acid, like glycolic acid, which dissolves the desmosomes (or “glue”) that keep dead cells stuck to the skin’s surface. Put it on your face, neck, and chest, and let it do its thing while you doze.

Like retinol, AHAs can cause peeling, so limit use to every other night, and layer moisturizer on top.

TRY: Drunk Elephant T.L.C. Framboos Glycolic Night Serum, $90, sephora.com.

Hydrate Dryness Everyone’s skin loses water at night, but if you’re already prone to feeling parched, flood your face with extra moisture via an overnight treatment. Hyaluronic acid is the Sham Wow of skin care, attracting and holding a thousand times its weight in water. Add it to your p.m. routine twice a week, and soak in the benefits.

TRY: Aveeno Positively Radiant Overnight Hydrating Facial Moisturizer, $14, target.com.

Topical antioxidants block free radicals, the unstable molecules that gobble up collagen and damage DNA. They’re typically caused by sunlight and pollution, and recent studies suggest their effects linger long after sundown.

Applying a facial oil containing vitamins E or C or green tea at night not only helps repair the day’s damage; it also prepares skin for tomorrow’s onslaught.

TRY: Moonlit Skincare Midnight Shift Overnight Facial Oil with vitamin E and green tea, $34, shopmoonlit.com.

Soothe Redness Sensitive skin needs a special assist to bolster its barrier and ease irritation. Keep things simple with a fragrance-free night cream, and look for calming ingredients like oatmeal, feverfew, or tiger grass (a chlorophyll-containing Asian herb, also known as cica).

TRY: Dr.Jart+ Cicapair Tiger Grass Nightly Re.Pair Mask, $48, sephora.com.

Michael Breus, a clinical psychologist and boardcertified sleep specialist in Los Angeles (thesleep doctor.com). Rebecca Robbins, a postdoctoral researcher at the NYU School of Medicine and co-author of Sleep for Success! (AuthorHouse).

Ronald Moy, a dermatologist in Beverly Hills, California. Dendy Engelman, a dermatologist in New York City.

Pamper Lips Lips are quick to dry out, because they have fewer oil and sweat glands and protective layers than the rest of your face. When a daily swipe of lip balm isn’t cutting it, slather on fatty acids before bed.

A generous coat of emollient cocoa butter, ceramide, or jojoba oil will replenish moisture and seal it in.

TRY: Burt’s Bees Overnight Intensive Lip Treatment, $9, burtsbees.com.

Soften Hair If a few drops of styling oil tame frayed ends before blow-drying, imagine what’s possible when you work the stuff into strands and leave it overnight. Argan and sweetalmond oil rehab hair by replacing lost lipids and smoothing down cuticles. Comb them through the bottom two-thirds (or start at the roots, if your texture is coarse), and shampoo them out in the a.m.

Lightweight nighttime formulas shouldn’t ruin bedding, but why not cover your pillow with a towel for peace of mind?

TRY: Vernon François Overnight Repair Treatment Oil, $42, vernon francois.com.

Renew Hands A gentler alternative to skinbleaching hydroquinone, licoriceroot extract interrupts the enzymes that activate melanin production and cause liver spots.

Smooth sunscreen onto your hands by day (UVB rays are a known cause of hyperpigmentation), and target darker areas with a licoriceroot serum at night.

TRY: Aveda Hand Relief Night Renewal Serum, $35, aveda.com.

MARTHA STEWART LIVING

49

GOOD LIVING BEAUTY / QUICK STUDY /

Color Therapy Rosy cheeks make everyone look glowy and feel alive—not a hard sell right about now.

Here’s our guide to choosing (and using) your most flattering blush.

TEXT BY MELISSA MILRAD GOLDSTEIN

3

Everyone needs a fail-safe neutral. Identify yours by matching your blush to the inside of your lower lip, suggests Sarah Lucero, Stila’s creative director.

For punchier colors, take a cue from your complexion.

PUT IT ON LIKE A PRO

Once you’ve nailed your formula, location is everything. Consider these three striking effects.

FAIR Soft, peachy, or baby pinks brighten pale skin without overwhelming it.

FOR A NATURAL GLOW

MEDIUM Apricot colors suit golden skin tones; watermelons enhance cooler ones.

The apples of the cheeks are where you flush after a workout.

Smile wide to bring them out, and swirl color on top.

OLIVE For a sun-kissed look, try

a tawny bronze or subtle coral; for more of a flush, think cranberry.

Blot your cheeks with a makeup sponge or a tissue to take color down a notch if needed.

DARK Purples, terra-cottas, and fuchsias may be intimidating in the package, but the intense pigments appear velvety on skin.

FOR DEFINED CHEEKBONES

2

CHOOSE A TEXTURE

POWDER

Ideal for oily skin, it layers well for added intensity. Use a brush to sweep it on in a small “X” motion, then blend, suggests Lucero.

L’Oréal Paris Visible Lift Color Lift Blush, $13, lorealparisusa.com.

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JANUARY/FEBRUARY 2018

To bring out your bone structure, sweep color diagonally from your upper cheekbones toward your mouth.

GEL

Sheer gel and liquid tints are like athleisurewear: comfortable and casual. Simply apply with fingers.

Glossier Cloud Paint, $18, glossier.com.

STAIN

They’re longlasting but set almost instantly. Moisturize skin, dot on sparingly, and blend (quickly!) with fingers or a sponge.

Benefit Cosmetics Lollitint, $30, benefit cosmetics.com.

CREAM

Rich and emollient, these look more opaque yet luminous on cheeks. Use your fingertips to smooth them on.

Stila Convertible Color, $25, stilacosmetics.com.

FOR A YOUTHFUL LIFT

Start blush a few millimeters above the apples, and blend it toward the outer cheekbones.

Witness the instant boost.

MAKEUP BY MOANI LEE; PHOTOGR APHS BY THE MORRISONS (FACE), PETER ARDITO (SWATCHES); ILLUSTR ATIONS BY BROWN BIRD DESIGN

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GOOD LIVING PETS

Weighty Matters It can be hard for anyone to stay fit this time of year, and our four-legged friends are no exception.

But there’s good news for concerned parents of a chubby kitty or portly pup: Just a few simple steps will help shed extra pounds—and prevent the health risks that can result when our precious little ones aren’t, well, so little.

TEXT BY EVELYN BATTAGLIA

I

F YOUR FURRY PAL is looking less than lean of late, she’s not alone—and there may be several reasons. Perhaps you spoiled her during the holiday season. (A nibble of ham? Sure!) And if it’s cold where you live, dogs likely aren’t getting out to play as much, while cats may take a cue from your own less-act ive schedule and spend more time sleeping and cuddling.

“It’s a perfect recipe for winter weight gain,” says Ernie Ward, a veterinarian and founder of the Association for Pet Obesity Prevention. The related risks are serious: heart and respiratory diseases, arthritis, diabetes (particularly in cats), and certain types of cancer.

Here’s how to keep their weight at a healthy level.

Gauge the Girth “It can be challenging for owners to tell if their dog or cat is at the ideal weight, given the tremendous variances across breeds,” says Ward. (Plus, all that fur can conceal fat.) However, there are a few helpful visual cues: While your dog or cat is st anding, look down from above, then from the side. You should see a slight tuck at the waist line and a dist inct nip in the belly; a st raight or bulging waist and a sagging tummy are signs he may be overweight. You should also be able to easily feel his ribs when rubbing the chest area. For more accuracy, see your vet and have her perform a body-condition score, which is the equivalent of body-mass index in humans, Ward suggests. It can also help rule out other possible causes, such as hypothyroidism (in dogs), abdominal swelling, and stomach tumors.

If it’s time to put Chloe on a diet, remember that every animal has different nutritional needs at different stages of life. “Ask your vet how many calories to feed her each day—then st ick to that amount,” says Ward, who encourages precision (e.g., weighing three ounces, rather than measuring a half-cup).

Also, keep an eye on between-meal rewards. “We all use food to communicate with our pets and show them affect ion,” says Kirk Breuninger, a veterinary research associate at the Banfield Pet Hospital, in Portland, Oregon. “Try to satisfy their cravings for attention with belly rubs in lieu of table scraps.”

Keep Her Moving Even on the frost iest days, dogs need their walk. If it’s too bitter, take more frequent shorter ones, head to a pet-friendly indoor mall, or turn a hallway into a run. As for cats, “remote-control toys, feather dancers, and empty boxes all engage their inner predator,” says Ward. “Three five-minute intervals a day is all you need.” And it st ill leaves plenty of time for naps.

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JANUARY/FEBRUARY 2018

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Everyday FOOD COOK, NOURISH, ENJOY

There’s a good reason we buy whole wings instead of split.

Those pointy tips burst with flavor and extra crunch.

| PERFECTING ... |

BUFFALO WINGS FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY PAM MORRIS

Crispy, fiery, and unapologetically messy, these mouthwatering game-day starters score big every time (even if your idea of sports is the Golden Globes).

We’ve got the playby-play, plus an easy oven method and a tangy, less tingly sauce for chickens who can’t handle the heat.

TEXT BY BROOKE PORTER KATZ RECIPES BY GREG LOFTS

PHOTOGRAPHS BY JOHNNY FOGG

MARTHA STEWART LIVING

55

EVERYDAY FOOD FOR THE WINGS

FOR THE DIP

• Corn or other

• 1 head garlic

• Mayonnaise

vegetable oil • Cornstarch • 3 pounds whole chicken wings

• Cayenne pepper

• 1 lemon • 3 ounces Danish

Grocery List

• Unsalted butter

• Sour cream

blue cheese

• Frank’s

Hot Sauce

• Carrots and celery

sticks, for serving

1

2

3

Mix dip, prep oil, and coat wings

Fry and make sauce

Raise heat and repeat

Start with the dipping sauce, which can be refrigerated for up to 1 day: In a bowl, stir together ½ cup sour cream, ¼ cup mayo, and 3 tablespoons fresh lemon juice. Fold in 3 ounces crumbled blue cheese; season with kosher salt and freshly ground pepper.

Pour 2 inches oil into a large, heavybottomed pot. Heat over mediumhigh until a deep-fry thermometer reads 320˚. Reduce heat to medium. Meanwhile, combine ¼ cup cornstarch (it beats flour for making the skin extra-crunchy), 2 teaspoons salt, and ½ teaspoon pepper in a large resealable plast ic or brown paper bag. Pat chicken dry, place in bag, and shake vigorously to evenly coat.

Using a low temperature ensures juicy, evenly cooked meat. With a Japanese spider, add one-third of wings to oil, st irring a few times, until cooked through and oil returns to 320˚, 6 to 8 minutes.

Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. (If they’re st ill warm in step 3, the skin won’t get as crispy.) Meanwhile, combine 6 tablespoons butter, 2 smashed and peeled garlic cloves, and a pinch of cayenne in a saucepan. Bring to a simmer over medium-high heat, stirring until butter melts; simmer 1 minute more. Remove from heat; discard garlic. Stir in ¾ cup hot sauce.

A final fry is key to forming a deep-golden, crunchy crust.

Increase heat to medium-high and bring oil in pot to 380˚.

Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of hot-sauce mixture; serve immediately with dip and vegetable st icks. Fry remaining wings in two batches, returning oil to 380˚ in between. To serve all batches at once, keep wings warm on rack in a 225˚ oven, and toss in sauce all together at end.

HOT-OIL ESSENTIALS

Deep-Fry Thermometer This gadget clips to the side of a pot to help you monitor the temperature throughout the frying process.

Japanese Spider Its wide metal basket scoops out several wings at once, and allows excess oil to drain quickly back into the pot.

TAKE TWO Serve a batch with sweetspicy flavors borrowed from Korean fried chicken.

In a saucepan, combine ½ cup reduced-sodium soy sauce; 2 tablesp oons each Sriracha, minced garlic, and minced ginger; ¼ cup each packed light-brown sugar and cider vinegar; and ½ teaspoon freshly ground pepper. Bring to a boil, st irring until sugar dissolves; cook until reduced to ¾ cup, 8 to 10 minutes. Toss with fried wings, sprinkle with toasted sesame seeds, and serve with kimchi (such as Mother-in-Law’s brand, available at jet.com).

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JANUARY/FEBRUARY 2018

The Best Way to Bake This lighter version is a worthy st and-in for fried wings (and requires less cleanup). Preheat oven to 450˚, with a rack in upper third. Pour ¼ cup oil onto a rimmed baking sheet; heat in oven 10 minutes. Meanwhile, toss wings in cornstarch mixture.

Carefully remove sheet from oven and arrange wings in a single layer. Bake, flipping halfway through, until crisp and cooked through, 40 to 45 minutes.

Immediately toss with sauce.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Garlic & Ginger Wings

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©2018 Reynolds Consumer Products LLC.

EVERYDAY FOO | HEALTHY APPETITE |

Spice of Life Ginger, the unassuming beige root, may not scream “Antioxidants!” the way vegetables do, but it’s got all the benefits—and then some. Known to ease digestive problems, nausea, and inflammation, the Southeast Asian superfood is full of hidden powers. Consider these ways to harness them.

TEXT BY BROOKE PORTER KATZ RECIPES BY LAURYN TYRELL

To Sip Anytime

For a refreshing drink, create a ginger base, which you can store in an airtight container in the fridge for up to a week. (It makes enough for 10 drinks.) First, blend ¼ cup chopped peeled ginger with ½ cup water until smooth.

Strain, pressing on solids to yield ½ cup juice; then st ir together ½ cup each ginger juice and fresh lemon juice, and ¼ cup honey.

To make the soda, fill a glass with ice and add 2 tablespoons ginger base. Top with seltzer and garnish with a slice of ginger.

ACTIVE/TOTAL TIME (INCLUDES BASE):

Studies have shown that consuming ginger daily can reduce muscle pain and help prevent chronic illnesses like hypertension. After a hard workout, juice a oneinch piece with your favorite ingredients.

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JANUARY/FEBRUARY 2018

10 MIN. | SERVES: 1

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY PAM MORRIS; ILLUSTR ATION BY BROWN BIRD DESIGN

Lemon-Ginger Soda

For an Anti-inflammatory Dinner

Ginger-Chicken Slaw Preheat oven to 425°. In a small skillet, cook 1 tablespoon each grated ginger and garlic over medium heat in 2 tablespoons coconut oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in 3 tablespoons fresh lime juice, 1 teaspoon grated lime zest, and ½ teaspoon sugar. Season with kosher salt and freshly ground pepper. Brush reserved ginger mixture over 2 small bone-in, skin-on chicken-breast halves and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165°, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones). Toss chicken, 4 cups shredded Savoy cabbage, and 2 cups peeled and julienned carrots with dressing. Season with salt and pepper. Serve, topped with cilantro leaves and chopped roasted cashews.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

For a Vitamin-Packed Lunch

Gingery Beet Soup In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium-high.

Add ½ chopped yellow onion, 2 tablespoons chopped peeled ginger, 3 smashed and peeled garlic cloves, and a pinch of kosher salt; cook until softened, 4 to 5 minutes.

Add 3 cups chopped peeled beets (from 2 medium), 1 cup chopped Yukon Gold potato (from 1 large), and 4 cups water. Season with salt and freshly ground pepper. Bring to a simmer, cover, and cook until vegetables are tender, 25 to 30 minutes. Let cool slightly; transfer to a blender. Blend until smooth, adding ¼ to ½ cup water for desired consistency. Stir together ½ cup plain yogurt and ¼ teaspoon grated ginger. Ladle soup into bowls; swirl in yogurt. Top with fresh thyme leaves (if desired), a drizzle of olive oil, and more pepper.

ACTIVE TIME:

PREP TIPS For easy peeling (and minimal waste), use the edge of a spoon to remove the skin. To julienne, thinly slice against the grain, spread in a row like a deck of cards, and slice length-wise to create long strands. To mince, turn julienned strips 45 degrees and chop.

To grate ginger, we suggest using a ceramic grater for the finest results and the fewest pesky fibrous pieces. Try Kyocera’s six-inch one ($25, amazon.com).

30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

MARTHA STEWART LIVING

59

EVERYDAY FOO

| WHAT’S FOR DINNER? |

TABLE FOR TWO There’s no need to sweat the last-minute Valentine’s Day reservation. These extradelicious takes on French-bistro classics are predestined for a date night in.

Linger over a golden gratin, or slice into a succulent game hen or steak au poivre.

Here, layers of sliced butternut squash, leeks, and lasagna noodles melt into a luscious vegetarian gratin.

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JANUARY/FEBRUARY 2018

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY PAM MORRIS

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

Brothy Mussels With Oven Fries

Mustard-Tarragon Game Hen

Squash, Leek, and Brie Gratin

Steak With Pink-Peppercorn Butter

1 pound small fingerling potatoes, quartered lengthwise Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 2 tablespoons unsalted butter

Mustard-Tarragon Game Hen 1 Cornish game hen (1¾ pounds), trimmed of excess fat Kosher salt and freshly ground pepper 3 medium carrots, peeled and quartered lengthwise

½ small celery root, peeled and cut into ½-inch matchsticks

2 cloves garlic, thinly sliced (1½ tablespoons)

2 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, quartered

1 teaspoon Dijon mustard, plus more for serving

½ cup dry white wine, such as Sauvignon Blanc 1½ pounds mussels, scrubbed Chopped flat-leaf parsley and mayonnaise, for serving

1. Preheat oven to 475°, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt.

2. Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven’t), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 1 HR. | SERVES: 2

Squash, Leek, and Brie Gratin

2 tablespoons fresh lemon juice 2 teaspoons capers in brine, drained and coarsely chopped 2 tablespoons chopped fresh tarragon leaves

1. Preheat oven to 425° with racks in top and bottom. Place hen, breast-side down, on a work surface. Using kitchen shears, cut along both sides of backbone to remove. Flip over; split lengthwise with a heavy knife. Pat dry; season with salt and pepper. On a rimmed baking sheet, toss vegetables with 1 tablespoon oil; season with salt and pepper. Transfer sheet to bottom rack of oven.

2. In an ovenproof skillet, heat remaining oil over medium-high.

Add hen, skin-side down; cook until browned, about 3 minutes. Flip; transfer skillet to top rack of oven. Roast, stirring vegetables once, until golden, and a thermometer inserted into thickest part of hen thigh reads 165°, 18 to 20 minutes for hen, and 25 to 28 minutes for vegetables. Transfer hen and vegetables to a platter. Return skillet to medium heat; whisk in mustard, lemon juice, 1 tablespoon water, and capers. Cook until reduced slightly, about 1 minute. Stir in tarragon; spoon over vegetables. Serve, with more mustard.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 45 MIN. | SERVES: 2

Steak With Pink-Peppercorn Butter

3 tablespoons unsalted butter, plus more for dish

1 small shallot, thinly sliced (2 tablespoons)

2 medium leeks, sliced into thin rounds, well washed (2½ cups)

1 Meyer lemon

Kosher salt and freshly ground pepper

Flaky sea salt and freshly ground pepper

½ cup dry vermouth

2 tablespoons unsalted butter, room temperature

⅓ cup panko breadcrumbs

2 teaspoons pink peppercorns, lightly crushed

6 no-bake lasagna noodles (4 ounces), broken roughly into thirds

2 tablespoons extra-virgin olive oil

1 honeynut squash or ½ butternut squash (10 ounces), peeled, halved, seeded, and cut into ¼-inch slices

1 boneless rib-eye steak (1 inch thick; 12 ounces), room temperature, patted dry

4 ounces Brie, finely chopped (about 1 cup)

2 cups packed frisée, white and light-green parts only

1⅓ cups low-sodium vegetable broth, such as Swanson

⅓ cup heavy cream Salad greens, such as romaine and endive, for serving

1. Preheat oven to 425°; butter a 10-inch, 1½-quart gratin dish. In a skillet, cook 2 tablespoons butter, leeks, and a pinch of salt over medium-high heat, stirring, until soft, 8 minutes. Add vermouth; cook until mostly evaporated, 1 to 2 minutes. In another pan, melt remaining butter. Toss with panko; season with salt and pepper.

2. Scatter half of pasta, leeks, squash, and cheese in gratin dish.

Season with salt and pepper; repeat with remaining half of each.

Pour broth and cream evenly over top; cover with parchment-lined foil and bake until squash is tender, 25 minutes. Sprinkle panko mixture over gratin. Bake, uncovered, until golden and bubbly, 20 to 25 minutes. Let cool 10 minutes; serve with greens.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 2

¼ cup packed fresh mint leaves Baguette, for serving (optional)

1. Soak shallot in water 10 minutes. Meanwhile, grate ½ teaspoon lemon zest, then remove peel and pith from lemon. Working over a bowl, cut between membranes to remove segments. Add drained shallot; season with salt and pepper. In another bowl, stir together butter, peppercorns, and zest; season with salt.

2. Heat a heavy skillet (preferably cast iron) over medium-high; swirl in 1 tablespoon oil. Season steak with salt and pepper; cook, undisturbed, until a dark crust forms, 4 to 5 minutes. Flip; cook about 3 minutes more for medium-rare. Brush with some of butter mixture; transfer to a cutting board and let stand 10 minutes. Slice steak across the grain; season with salt. Toss lemon mixture with frisée, mint, and remaining 1 tablespoon oil. Serve steak with salad, baguette, and remaining butter mixture.

ACTIVE TIME:

25 MIN. | TOTAL TIME: 50 MIN. | SERVES: 2

© 2018 MEREDITH CORPOR ATION. ALL RIGHTS RESERVED

Brothy Mussels With Oven Fries

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GATHER ’ROUND THE GRITS We take comfort food seriously, as you can see from this soul-warming spread.

Simply cook up a pot of cheesy grits, then let friends pile on braised brisket, scrambled eggs, thyme-scented vegetables, and fresh chiles. Set it all up buffet-style for a wintry brunch—or dinner.

TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

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JANUARY/FEBRUARY 2018

THE FIXINGS

GET A HEAD START Knock out a few steps in advance, and assembling this meal will be easy like, well, Sunday morning.

Braise the Meat OrangeBraised Brisket Creamy Stone-Ground Grits Slow Scrambled Eggs Roasted Tomatoes and Mushrooms Sliced Jalapeños and Cilantro Orange Segments Tomatillo Salsa

Follow brisket recipe (opposite) through step 2. Let cool to room temperature, then refrigerate, covered, up to 3 days. On the day of, remove solidified fat from surface and warm in a 275° oven for about 30 minutes.

Roast the Vegetables The tomatoes and mushrooms can be made 1 day ahead. Reheat in a 275° oven for about 15 minutes.

Prep the Grits Soak them in water overnight at room temperature, and drain before cooking. They’ll cook in about half the time.

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY PAM MORRIS

EVERYDAY FOO

Stone-ground grits ensure nicely textured (never mushy!) results.

We like Old School Stone Ground ($6 for 2 lb., old school.com).

Orange-Braised Brisket 1 beef brisket (4 pounds), preferably second cut Kosher salt and freshly ground pepper 2 tablespoons safflower oil 1 large white onion, cut into 8 wedges 6 cloves garlic, smashed and peeled 1 tablespoon coriander seeds 5 sprigs oregano

½ cup triple sec or other orangeflavored liqueur 1 jalapeño, slit lengthwise, plus more, thinly sliced, for serving 1 cinnamon stick

½ orange, cut into 3 wedges, plus more wedges for serving 3 cups low-sodium chicken broth Tomatillo salsa and chopped cilantro, for serving

1. Preheat oven to 325˚. Season brisket gener-

ously with salt and pepper. Heat a large, heavybottomed pot over medium-high; swirl in 1 tablespoon oil. Add beef and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate; discard fat in pot.

Reduce heat to medium; swirl in remaining 1 tablespoon oil. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and oregano; cook 1 minute. Add triple sec; boil until mostly evaporated, about 30 seconds. Return beef and any juices to pot with jalapeño and cinnamon.

Squeeze orange wedges over meat and drop into pot. Add broth; bring to a boil.

2. Cover pot, transfer to oven, and cook, turn-

ing beef every hour, until tender, 3 to 3½ hours.

Remove lid and continue braising until liquid is reduced slightly, about 30 minutes.

3. Remove beef; shred into bite-size pieces.

Strain braising liquid; discard solids. With a spoon or a fat separator, remove and discard excess fat. Stir 1 cup braising liquid into shredded meat to moisten. Serve beef over grits with more braising liquid, eggs, tomatoes and mushrooms (recipes follow), and other toppings.

35 MIN. | TOTAL TIME: 3 HR. 45 MIN. SERVES: 8 TO 10 ACTIVE TIME:

Creamy Stone-Ground Grits

In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat.

Whisk in butter and cheese until smooth.

15 MIN. | TOTAL TIME: 50 MIN. SERVES: 8 TO 10 ACTIVE TIME:

Cooking the eggs over low heat with only a few stirs yields large, tender, creamy curds.

4 tablespoons unsalted butter 12 large eggs, lightly beaten Kosher salt

6 tablespoons unsalted butter 6 ounces cheddar, grated (2 cups)

ACTIVE/TOTAL TIME:

5 cups low-sodium chicken broth Kosher salt 2½ cups stone-ground grits

2 pints cherry tomatoes, halved 1 pound cremini mushrooms, halved or sliced if large 6 tablespoons extra-virgin olive oil 2 tablespoons fresh thyme leaves Kosher salt and freshly ground pepper

1. Preheat oven to 375˚ with racks in upper

Slow Scrambled Eggs

Melt butter in a saucepan over medium heat.

Add eggs and cook, stirring and scraping bottom of pan occasionally to prevent sticking, until large curds form and mixture is mostly set but still wet, 8 to 10 minutes. Remove from heat; stir in ½ teaspoon salt. Immediately transfer to a bowl; serve.

Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.

Roasted Tomatoes and Mushrooms

15 MIN. | SERVES: 8 TO 10

and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with ¼ cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.

2. Roast tomatoes on upper rack 15 minutes.

Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more.

Serve warm or room temperature.

ACTIVE TIME: SERVES:

10 MIN. | TOTAL TIME: 1 HR. 10 MIN.

8 TO 10

MARTHA STEWART LIVING

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January/February “All change is a miracle to contemplate; but it is a miracle which is taking place every instant.”

HUGH WHITAKER/IMAGE SOURCE/OFFSET

—Henry David Thoreau, Walden

MARTHA STEWART LIVING

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humble beginnings The secret to incredible cooking isn’t always technique or outsize talent.

It’s often a few basic ingredients that are blended together to create a rich flavor base. These go-to combinations vary by culture, but each takes ordinary elements and turns them into extraordinary meals.

PHOTOGRAPHS BY CHRISTOPHER TESTANI | TEXT BY MICHELLE SHIH | RECIPES BY GREG LOFTS

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I N F R A N C E , T H E Y S TA RT W I T H . . .

ONION, CARROT

CELERY

WARM LENTIL SALAD WITH EGGS

The French get credit for a lot in the food world, from onion soup to soufflés to macarons. But mirepoix, which an 18th-century chef allegedly named for his master, the Duc de Lévis-Mirepoix, might be their most valuable (and least flashy) contribution. A medley of finely diced onion, carrot, and celery is the basis of iconic French dishes like lobster bisque, duck with Madeira

sauce, and this lentil salad. You won’t immediately notice the vegetables, which are sautéed in butter until tender. The lemony mustard dressing takes the spotlight, along with creamy goat cheese and crunchy almonds. But this soft-spoken holy trinity is the root of its multidimensional flavor.

For recipes, see page 96.

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I N P U E RT O R I C O , T H E Y S TA RT W I T H . . .

ONION, GARLIC, CILANTRO

CUBANELLE PEPPER

CHICKEN WITH RICE AND PIGEON PEAS

Arroz con pollo—chicken and rice—is a one-pot wonder of the world. Many Latin and Caribbean cultures have a version of it, along with sofrito, a base of ingredients used from Spain to Brazil. In Puerto Rico it’s referred to as a recaito, a blend of onion, garlic, cilantro, and Cubanelle peppers. The advantage here: Those flavors infuse the rice as it simmers, permeating the whole

dish. What makes this recipe even more distinctive is a generous helping of pigeon peas (which keep their firm texture even when braised), olives, and capers. Purists may point out that it’s missing ají dulces, small, mild peppers that can be hard to find in this country (we used chili powder instead).

But that’s the beauty of homestyle dishes: You can make them your own.

I N C H I NA , T H E Y S TA RT W I T H . . .

GINGER, GARLIC

SCALLION

BRAISED RED SNAPPER

If you think frying a whole fish is for advanced cooks only, consider this quintessential Chinese-restaurant dish, marked E for easy. Ginger, scallion, and garlic are staples throughout China, but they’re often accompanied by chiles and vinegar. In Cantonese specialties like this red snapper, though, they spring to life on their own. The ginger and garlic flavor the oil, and the

fish drinks it all in as it crisps up. Then it braises along with the scallions.

Whether you use a wok or a large cast-iron or stainless steel skillet, remember to preheat the pan until it’s blazing hot before you add the oil. And if you need a fast weeknight dish, look no further: Once you’ve prepped the ingredients, this guy’s done in under 15 minutes.

I N L AO S , T H E Y S TA RT W I T H . . .

GINGER, SHALLOT

LEMONGRASS

LAOTIAN SHRIMP LARB WITH LETTUCE

In parts of Southeast Asia, shallots are more common than onions, and lemongrass and ginger are local ingredients found in nearly every kitchen. This bracing trio is at the core of soups, curries, and mains that incorporate chopped meat and seafood, aka larbs. Each aromatic is used in multiple ways—in the caramel sauce, fried as a garnish, and, in the case of the shallots,

sautéed with the shrimp filling. Make it a day (or at least a few hours) ahead, so the complex flavors can meld in the fridge. This also allows the ground toasted rice to absorb some liquid and thicken into a sauce. To serve, wrap the larb in tender lettuce leaves and top with basil, mint, cucumber, the fried aromatics, and peanuts. Then skip the utensils—this is a hands-on feast.

I N P O L A N D , T H E Y S TA RT W I T H . . .

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY LINDA HEISS

CARROT, LEEK

ONION

PORK & CABBAGE SOUP

Kapusniak is the kind of meal a Polish mother might mix up on Sunday morning and let simmer all day. It makes delicious use of root vegetables that keep in the cellar through a long winter and looks like any vegetable soup, but its brothy appearance belies a depth of flavor that is remarkably sophisticated and full-bodied. The stock features pork in two forms—smoky bacon and

meaty ribs—and two kinds of allium, with milder leeks complementing more robust yellow onion. The leeks are sautéed with bacon until they turn velvety, while the onion gets stirred in later and holds onto its texture. Fresh and fermented cabbage (sauerkraut) impart heft and give the soup its name: Kapusta is Polish for “cabbage.” Finish with sour cream and fresh dill.

soft skills

KNITTING IS A FORM OF practical magic.

I T ’ S M E D I T A T I V E A N D A R T I S T I C , E C O - M I N D E D A N D U LT R A - S A T I S F Y I N G .

It also delivers the thrill of creating that special, one-of-a-kind thing you want (or would love to give someone) with your own two hands. We’ve gathered projects to suit people at every level of expertise, from the newbie to the seasoned stitcher.

Take your pick from these premium materials and patterns, and let your fingers fly.

p h o t o g ra p h s by t h e Mo r r i s o n s PRODUCED BY SILKE STODDARD T E X T B Y E LY S E M O O DY

SKILL LEVEL: 1

COLOR-BLOCKED BLANKET

This merino-and-alpaca throw is as straightforward as it is snuggly. It enlists the first stitch pattern you learn, the all-knitted garter. (For a primer, visit marthastewart.com/knittingbasics.)

Making a piece this big requires circular needles, which accommodate longer rows (instead of straight ones), but you’ll get the hang of them after a few inches.

For practiced crafters, there’s a clever twist: The multihued design calls for a technique known as intarsia, in which you move from color to color seamlessly rather than connecting finished squares.

That’s what gives this plush couch companion its elegant drape.

THE DETAILS: Various yarns, from Purl Soho, The Fibre Co., and Woolfolk (for additional credits and details, see page 102). Opposite: Purl Soho Shadow Study throw pattern, available for free, purlsoho.com. We used the Shadow Study bundle (in Sea Heather, $300 for 14 skeins, purlsoho.com), but you can choose your own combination.

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Stitches are similar to painters’ brushstrokes: Everyone’s are unique.

That’s why the first step of any project is swatching—essentially knitting a square— to check your gauge (how many stitches fit in a certain number of inches or rows) against the pattern maker’s.

KNIT PICKS Our top sources for buying yarn and supplies: C H U RC H M O U S E YAR N S & TE AS

Bainbridge Island, Washington churchmouseyarns.com C O C O K N IT S

Oakland, California store.cocoknits.com K N IT PU R L

Portland, Oregon knit-purl.com PU R L S O H O

New York City purlsoho.com TO LT YAR N AN D WO O L

Carnation, Washington toltyarnandwool.com

a sumptuous sliding scale Your chunky scarf may share DNA with a delicate baby sweater, since the same stitch can create both. The difference lies in the size of your needles and the weight of your yarn: The thicker and heavier they are, the heftier the result. (Worsted-weight yarn, like the middle one above, is easiest for beginners to manage.)

These swatches use stockinette, a technique in which you alternate rows of V-shaped knitted stitches with bumpy purled ones.

S KILL LE VEL: 2 /3

LUXE LAYERS

CARE & KEEPING To wash a hand-knit piece, eyeball its dimensions while it’s dry. Then handwash it in mild detergent and tepid water and rinse, taking care to keep the fabric compressed. Roll it in a towel to remove excess moisture, and lay flat to dry, reshaping it to its original size.

These oversize pullover sweaters have all the hallmarks of a winter wardrobe standout: They’re comfy, casual, and deliciously soft. (Martha has one similar to the Loopy Mango style shown, left.) Distinctive handmade touches, like dolman sleeves and dropped shoulders, make them well worth the effort you’ll put in.

Plus, the main stitch for both is a straightforward stockinette.

THE DETAILS: Loopy Mango Her Sweater DIY kit, in Dorian Gray, from $180, loopy mango.com. Julie Hoover Cline sweater pattern, $8, juliehoover.com. Zealana Rimu DK-weight yarn, in Kiwi Crush, $19 for 140 yd., yarnery.com.

CLASSIC CABLE KNIT PURL + SEED + HALF-TWISTED RIB

nex t-level needlework Knitting is a lot like cooking.

First, you master the basics—knit, purl, ribbing. Then come more dexterous techniques, like cable, lace, and brioche.

Get up to speed on those, and your body of work will be vast and varied, as these nine swatches attest.

KNIT-PURL GANSEY

ALL-KNIT CABLE SLIPPED CABLE CROSS-STITCH

BRIOCHE + GARTER

STOCKINETTE + GARTER

MOSS STITCH

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FLUFFY BRIOCHE

Keep loved ones’ toes toasty with soft, snug booties.

Roving, aka unspun, wool gives these pairs their dotted (or “hearted”) motif and fleecy interior. You work it in with a technique called thrumming, which originated in the chilly climes of Newfoundland; it involves adding in a piece of the fluffier wool every few stitches. You don’t need any special tools; just whip out some circular needles to create the curved shapes.

ART DIRECTION BY JASPAL RIYAIT AND DAWN SINKOWSKI; ST YLING BY TANYA GR AFF; HAIR AND MAKEUP BY THEO KOGAN USING CHANTECAILLE; WARDROBE ST YLING BY SABINE FEUILLOLEY

THE DETAILS: Echoview Fiber Mill Cloud Slipper kit, in Midnight Merino and Café au Lait, from $70, echoviewnc.com.

SKILL LEVEL: 4

THRUMMED SLIPPERS

SKILL LEVEL: 5

CUFFED BEANIE

If you’ve done a scarf, you can tackle a hat. It’s small and super-manageable, and helps you practice decreasing (the act of tapering any piece, like a sleeve or sock). Folks who’ve already topped off their entire family can graduate to this design, which combines Irish Aran-style cable knitting and nubby panels of seed stitches, and finishes fast from a single skein, or bundle, of yarn.

THE DETAILS: Woolfolk Alger hat pattern, $10; and Tov yarn, in T1, $30 for 173 yd., woolfolkyarn.com.

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to

tree table

WHEN THE SAP IS FLOWING, ONE CLOSE-KNIT, CREATIVE FAMILY COMES TOGETHER IN UPSTATE NEW YORK TO CELEBRATE IT. EACH WINTER, THEY TAP, COLLECT, AND BOIL DOWN THE PRECIOUS LIQUID, THEN SETTLE IN TO ENJOY THE SWEETNESS OF THEIR LABOR.

p h o t o g r a p h s by J o h n D o l a n t e x t by C a t h e r i n e H o n g r e c i p e s by G r e g L o f t s

Buckwheat Pancakes

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John Dolan and Michele O’Hana hammer metal spiles, which act like spouts, into sugar maples on their property in Chatham, New York, and hang buckets for sap. “After the dark, gray months of winter, it’s an outdoor activity we look forward to,” John says. OPPOSITE Buckwheat pancakes layered with sausage and a fried egg get a generous drizzle of their homemade maple syrup.

For recipes, see page 98.

W

HATEVER YOU DO, DON’T SPILL THE SAP!

According to Michele O’Hana and John Dolan, that’s one of the many lessons you learn when making your own maple syrup. The married couple—she’s a ceramist; he’s a photographer and a longtime contributor to both Martha Stewart Living and Weddings— have become experienced syrup hobbyists over the last eight years, tapping about two dozen sugar maples on their land in New York’s Columbia County.

But they’ve certainly made their share of mistakes.

“One time I put two five-gallon buckets of sap on a sled and tried to pull it down the hill,” says John, chuckling. “I never tried that again.”

Tapping was the last thing on their minds when they moved from Manhattan to the 14-acre property with their three children in 2002. But when a neighbor invited them to a sugaring party, where guests chat and sip hot drinks around a big, bubbling pot of the stuff, they got to see the process firsthand.

“The smell was heavenly, and we loved that it was another way of living sustainably,” says Michele, who grows most of the family’s vegetables. She and John soon learned that they had plenty of sugar maples on their property and decided to give it a go.

“It’s an immense amount of work,” John admits.

There are heavy pails to lug up and down hills, long trudges through snow, fires that must be stoked for eight hours or more, and attendant mishaps all along the way. (“One time I singed my eyebrows on the flames,” he says.) Sap also has its own inflexible timing, adding to the challenge; the liquid can only be tapped when the days are warm and the nights dip below freezing. Blink and you might miss the window.

And perhaps most dauntingly, there’s the issue of ratio. It takes 40 gallons of sap to render a single gallon of syrup. No wonder it’s been called liquid gold.

Still, the couple agree that the family ritual is priceless. Olivia, 23; Jack, 20; and Henry, 18, no longer live at home but often return to lend a hand.

This, in turn, gives Michele an excuse to whip up some winter comfort foods, from buckwheat pancakes to shepherd’s pie—dipping into their stock for any recipe that calls for sweetness. And if the time together is not reward enough, the intense process is “a revelation,” she says. “It changes your relationship to the land and to the seasons.”

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STICKING TOGETHER

ABOVE, FROM LEFT John, Michele, Olivia, and Henry celebrate the start of sugaring season with a round of maple water (aka fresh sap), served on crushed ice.

“It’s barely sweet,” says Henry. “It tastes like you’re drinking a tree!” BELOW Michele ferries two buckets full of sap toward the fire pit. “It’s my winter workout,” she says.

Maple Irish Coffee

Spicy-Sweet Maple Snack Mix

CREATIVITY ON TAP

CLOCKWISE FROM TOP LEFT Michele in her ceramics studio. A twist on traditional Irish coffee, sweetened with “liquid gold.” An addictive, crunchy snack mix, also featuring homemade syrup. Jack pitches in. Carbon steel knives, handmade by Jack. An assortment of Michele’s porcelain bowls.

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Colcannon Shepherd’s Pie

INDOOR FUN

CLOCKWISE FROM TOP LEFT The family gathers in the studio for a hot, hearty lunch. A rich shepherd’s pie topped with colcannon (a classic Irish side dish of mashed potatoes mixed with chopped cabbage) is balanced with the slight bitterness of a watercress-andradicchio salad. Dollops of velvety maple cream fill the centers of crumbly pistachio thumbprint cookies. Olivia and Henry share a laugh.

Watercress, Radicchio, and Radish Salad

Maple-Pistachio Thumbprints

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SYRUP, STEP BY STEP

1 2

3

ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY CARL A GONZALE Z-HART

4

Michele walks down from the woods, carrying a bucket of sap to be boiled down.

Jack continues the process, consolidating individual pails of it into larger plastic buckets before taking them to the fire pit.

The sap is boiled outdoors on a wood fire for 8 to 12 hours, or until most of the water has evaporated. Additional sap is added to the pot as the liquid reduces.

(Then it’s finished indoors on the stove, to better control the temperature over the last half hour of boiling.)

The final elixir is poured into individual 16-ounce glass bottles—“the perfect size for giving to friends,” says Michele.

1

2

3

4

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Opposites Attract

Heart to Heart

In every silky spoonful of these cloudlike soufflés, you’ll taste vanilla bean and deep chocolate swirled together for decadent effect. Plunge a spoon in when they’re still warm from the oven, but not before adding scoops of vanilla ice cream to melt languidly into their crackly, sugar-dusted tops.

The secret to these rich, brownie-like cupcakes is twofold: a half-cup of semisweet chocolate goes right into the batter, and the vanilla-bean milk frosting gets its creamy (not cloying) quality from a béchamel base of flour and milk. We carved out hearts from half the batch with a mini cookie cutter (a knife works in a pinch), filled the holes with frosting, and topped others with the blink-and-you’ll-miss-them bites.

THE DETAILS: Apilco soufflé dish, in Small, $15, williams-sonoma.com.

For recipes, see page 100.

MARBLED SOUFFLÉ

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C H O C O L AT E CUPCAKES WITH MILK FROSTING

W H AT ’S B L AC K A N D W H I T E A N D I R R E S I S T I B L E A L L OV E R ?

A dessert that marries these two iconic flavors into a blissful, B E T T E R -TO G E T H E R U N I O N .

Whip one up for your sweeties on VA L E N T I N E ’S DAY, and you’ll be showered with sugary kisses.

P H O T O G R A P H S B Y K AT E M AT H I S T E X T B Y B R O O K E P O R T E R K AT Z | R E C I P E S B Y S A R A H C A R E Y

VA N I L L A PUDDING PIE

The Cutest Couple There’s something so innocent and old-fashioned about date night at your favorite diner, especially when the dessert order is “One slice of pie, two forks.” Set an equally sweet scene at home with one of these affectionate displays. You can combine a dark-chocolate-wafer crust, cardamom-spiked vanilla filling, and whipped cream dusted with cocoa powder—or flip the script with a vanilla-wafer crust, milk-chocolate filling, and vanilla-bean whipped cream.

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M I L K- C H O C O L AT E PUDDING PIE

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B AC I D I DA M A

Sweet Nothings The name of these two-bite buttons—made by spreading melted chocolate between two crumbly, shortbread-like cookies—means “lady’s kisses” in Italian. (Subtlety is so overrated!) We used almond flour instead of traditional hazelnut for a more delicate nuttiness, but feel free to sub in the standard. Serve a few with an after-dinner espresso, or present a whole batch to your crush.

THE DETAILS: Black Creek Mercantile spice bowl, 9.5", in Splatter Finish, $150, blackcreekmt.com.

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ART DIRECTION BY K ATIE FIELD; FOOD ST YLING BY SARAH CAREY; PROP ST YLING BY TANYA GRAFF

VA N I L L A B U N D T CAKE WITH C H O C O L AT E – C R E A M CHEESE FILLING

Circle of Love This dense but tender pound cake is a beauty at first glance—but just wait till you cut a slice. Consider it your new party trick, where you hide some of the frosting on the inside. The swooping pattern comes from alternating layers of batter and chocolate– cream cheese filling, and the shiny glaze cloaks it in more sweetness (a dusting of confectioners’ sugar is another pretty option). It’s also effortless to serve, since it’s delicious at room temperature or right from the fridge.

THE DETAILS: ABC Cocina cake plate, in Dark Gray, $52, abchome.com.

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u

t

o f

t h i s

WO R L D The talented photographer Claire Takacs has spent the last decade traveling the globe to capture the most breathtaking gardens. Now you can behold them in her very first book, Dreamscapes (Hardie Grant Books). Here, she gives an exclusive tour—from snow-dusted cherry blossoms in Japan to a sun-dappled expanse in Spain, and everything beautiful in between.

PHOTOGRAPHS BY CLAIRE TAKACS

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CROSSING INTO K ANA Z AWA “I visited Japan to photograph spring cherry blossoms, and went to Kenrokuen, in Kanazawa, which is considered one of the three most exquisite landscape gardens in the country,” Takacs says. (It’s also open to the public.) “I couldn’t believe it when it started to snow. I framed the pond with the bridge in the distance, but then a couple walked across and completed this magical scene. I felt as if I were in a painting.”

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CAPTION TEEKAY

SEEING CACTI IN CALI “I love how diverse gardens are around the world. Rancho Diablo in Lafayette, California, created by Lucia Howard, Margaret Majua, and David Weingarten, is planted to tolerate hot, dry conditions. This is the view out of the back door, with the distant mountains framed by masses of drought-tolerant cacti and ponytail palms, so skillfully planted along a purple-gravel path.”

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LANDING IN LUSH ENGLAND “One of the most romantic gardens I visited, Bryan’s Ground, in Herefordshire, England, near the Welsh border, is the home of David Wheeler and Simon Dorrell. I shot it on a glorious morning. There was a light mist, and the sun started to break through in the arboretum. The symmetry and elegance of the clipped yew contrast beautifully with the wilder arboretum areas beyond.”

ANGLING FOR A VIEW DOWN UNDER “Paul Bangay, one of Australia’s most high-profile designers, is famous for landscapes that are classical in their formality and fantastical in their creativity. He’s especially known for his use of hedging and topiary: At his home, Stonefields, in Victoria, he’s sculpted boxwood upon boxwood into spheres and cubes with rigorous precision.”

PHOTOGRAPHS TAKEN BY CLAIRE TAKACS, EXCERPTED WITH PERMISSION FROM HER NEW BOOK, DREAMSCAPES: INSPIRATION AND BEAUTY IN GARDENS NEAR AND FAR, PUBLISHED BY HARDIE GRANT BOOKS, FEBRUARY 2018, RRP $50.00 HARDCOVER

CHA SING THE LIGHT IN SPAIN “Madrid-based landscape designer Fernando Martos has broken from the formal style typical to Spain and experimented with a more naturalistic approach that he saw while working in England. His philosophy is to choose ‘the right plant for the right place,’ so he opts for varieties that can handle the region’s extremes of heat and cold. I got this image of a garden in Guadalajara during a perfect sunset: The last golden rays were casting an intoxicating glow.”

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The Workbook | RECIPES FROM THIS ISSUE |

Recipe Index STARTERS, SALADS & SIDES Grits, Creamy Stone-Ground 63 Queso Fundido 22 Salad, Warm Lentil, With Eggs 96 Salad, Watercress, Radicchio, and Radish 100 Tomatoes and Mushrooms, Roasted 63 Wings, Baked Buffalo 56 Wings, Buffalo 56 Wings, Garlicand-Ginger 56

Soup, GingerSpice Chicken 19

Chicken With Rice and Pigeon Peas 96 Eggs, SlowScrambled 63 Game Hen, MustardTarragon recipe card Gratin, Squash, Leek, and Brie recipe card Mussels, Brothy, With Oven Fries recipe card Pancakes, Buckwheat 98

Soup, Green Thai Chicken 19 Soup, Lemony Pesto Chicken 19 Soup, Pork and Cabbage (Kapusniak) 98 Steak With PinkPeppercorn Butter recipe card BEVERAGES Irish Coffee, Maple 99 Soda, LemonGinger 58 DESSERTS Baci di Dama 101 Bundt Cake, Vanilla, With Chocolate– Cream Cheese Filling 102 Cupcakes, Chocolate, With Milk Frosting 101

Shrimp Larb, Laotian, With Lettuce 97 Slaw, GingerChicken 59 Soup, Chicken Posole 19

Warm Lentil Salad With Eggs To poach eggs, bring one inch of water to a simmer in a skillet (preferably nonstick) over medium-high heat. Stir in two tablespoons of white vinegar. Working one at a time, crack the eggs into a bowl and gently pour them into the skillet. Simmer, uncovered, until the whites are set but the yolks are still runny, about three minutes. Remove with a slotted spoon, blotting on a paper towel to absorb excess water before serving.

1 tablespoon country Dijon mustard Kosher salt and freshly ground pepper

⅓ cup extra-virgin olive oil 1⅓ cups French green lentils 3 tablespoons unsalted butter 3 medium carrots, peeled and cut into a ¼ -inch dice (1 cup) 2 celery stalks, cut into a ¼ -inch dice (1 cup)

1 medium onion, cut into a ¼ -inch dice (2 cups)

Pudding Pie, Vanilla 101

1 bunch Swiss chard, stems trimmed and cut into a ¼ -inch dice (1¼ cups), leaves thinly sliced crosswise

Soufflés, Marbled 100 Thumbprints, MaplePistachio 100

4 ounces fresh goat cheese, crumbled

⅓ cup roasted almonds, coarsely chopped

OTHER Frosting, Vanilla-Bean Milk 101 Maple Cream 100 Snack Mix, Spicy-Sweet Maple 99

1 cup packed flat-leaf parsley leaves Poached eggs, for serving 1. In a bowl, whisk together lemon

juice, Dijon, ½ teaspoon salt, and ¼ teaspoon pepper. Slowly add oil, whisking constantly, until emulsified; set aside.

2. In a saucepan, cover lentils with at least 2 inches cold water;

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JANUARY/FEBRUARY 2018

season with 1½ teaspoons salt.

Bring to a boil, then reduce heat to medium-low and simmer until lentils are tender but not mushy, 18 to 22 minutes. Drain and transfer to a large serving bowl.

3. Meanwhile, melt butter in a large skillet over medium heat.

Add carrots, celery, onion, and chard stems. Season with 1½ teaspoons salt and cook, stirring occasionally, until vegetables are tender but do not develop color, 6 to 8 minutes. Stir in chard leaves and continue cooking until leaves collapse and become tender, 3 to 4 minutes. Transfer to bowl with lentils. Immediately drizzle with dressing and toss to evenly coat. Let cool slightly, 10 minutes. Fold in goat cheese, almonds, and parsley. Serve warm, with eggs on top.

ACTIVE TIME: 45 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 6 TO 8

3 tablespoons fresh lemon juice

Pudding Pie, Milk-Chocolate 101

Red Snapper, Braised 96 Shepherd’s Pie, Colcannon 99

PAGE 66

Soup, Gingery Beet 59

MAINS Brisket, OrangeBraised 63

HUMBLE BEGINNINGS

Chicken With Rice and Pigeon Peas Ask the butcher to cut up the chicken for you, or look for pieces in the meat department of your grocery store. (Or, for step-by-step instructions on breaking down a chicken, go to marthastewart.com/ howcutchicken.)

2 Cubanelle peppers, ribs and seeds removed, cut into 1-inch pieces 1 large white onion, cut into 1-inch pieces 4 cloves garlic, smashed and peeled 3 cups packed cilantro sprigs, plus more for serving (from 1 large bunch) 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon coriander seeds, crushed 1½ teaspoons chili powder 1 whole chicken (3½ pounds), cut into 8 pieces

1 can (15 ounces) pigeon peas, rinsed and drained 2 tablespoons capers, rinsed and drained

⅔ cup pimiento-stuffed olives 1. Preheat oven to 350°. In the

bowl of a food processor, combine peppers, onion, garlic, cilantro, and 1 tablespoon oil. Season with 1½ teaspoons salt and ¼ teaspoon pepper. Purée until smooth.

2. In a small bowl, combine coriander, chili powder, 1¼ teaspoons salt, and ¼ teaspoon pepper. Pat chicken dry and season all over with spice mixture. Heat remaining 2 tablespoons oil in a large, straight-sided ovenproof skillet or braiser pan over medium-high.

Add chicken in a single layer, skin-sides down, and cook, flipping once, until browned on both sides, 8 to 10 minutes. Transfer to a plate. Add rice to skillet; cook, stirring occasionally, until nutty-smelling and opaque, 3 to 4 minutes. Stir in cilantro mixture and cook until mostly absorbed, 2 to 3 minutes. Stir in broth, 1 cup water, bay leaf, and peas. Return chicken and any accumulated juices to skillet in a single layer, skin-sides up. Bring to a boil.

Scatter capers and olives over top, then cover and transfer to oven.

Cook until a thermometer inserted into thickest part of chicken (near but not touching bones) reads 165°, 30 to 35 minutes. Serve, garnished with more cilantro.

ACTIVE TIME: 35 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 6

Braised Red Snapper Wok cooking is all about speed and high heat. To ensure that nothing burns, preheat the wok and have ingredients measured, prepped, and next to the stove top before starting.

¾ cup Shaoxing wine, dry sake, or dry sherry 2 tablespoons unseasoned rice vinegar

1 ¾ cups medium-grain white rice

2 tablespoons soy sauce, preferably reduced-sodium

1¼ cups low-sodium chicken broth

2 tablespoons packed light-brown sugar

1 bay leaf, preferably fresh

1 tablespoon plus 2 teaspoons cornstarch

“HEY, WHEATS UP!” 1 whole red snapper (about 2 pounds)

3 tablespoons safflower oil 1 piece ginger (2 inches), peeled, thinly sliced lengthwise, and cut into matchsticks (¼ cup) 4 cloves garlic, thinly sliced (2 tablespoons) 2 red finger peppers, thinly sliced (seeds removed for less heat, if desired) 1 bunch scallions (about 7), trimmed and cut into 2½ -inch pieces Steamed white or brown rice, for serving (optional) 1. In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.

2. Preheat a wok or large skillet over high until smoking hot, about 2 minutes.

Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to mediumhigh and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.

3. Swirl oil around wok to evenly coat.

Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes.

Transfer to a serving platter and serve immediately, with rice.

ACTIVE TIME: 25

MIN. | TOTAL TIME: 30 MIN.

SERVES: 2

Laotian Shrimp Larb With Lettuce The toasted and ground rice adds a subtle nutty-sweet flavor and also thickens the sauce.

¼ cup sweet white rice (sometimes labeled “glutenous”) 2 tablespoons unseasoned rice vinegar

¼ cup fresh lime juice

¼ cup Thai or Vietnamese fish sauce 2 tablespoons minced lemongrass, plus ⅓ cup thinly sliced rounds (from 4 stalks) 1 piece ginger (1 inch), peeled and minced (2 tablespoons); plus a 4-inch piece, peeled, thinly sliced lengthwise, and sliced into thin matchsticks ( ½ cup) 2 tablespoons minced shallot, plus ¾ cup thinly sliced rounds (from 5 shallots)

¼ cup sugar 2 Thai chile peppers, sliced into thin rounds 2 tablespoons corn or other vegetable oil, plus more for frying Kosher salt 1½ pounds shrimp, peeled, deveined, and coarsely chopped

½ cup unsalted roasted peanuts, plus more for serving

¼ cup sliced fresh mint leaves, plus whole leaves for serving

¼ cup sliced fresh basil leaves, plus whole leaves for serving 1 head green- or red-leaf lettuce, leaves separated 1 English cucumber, sliced into ¼ -inch rounds, for serving 1. Toast rice in a small skillet over medium heat, shaking pan frequently, until golden brown, about 10 minutes.

Let cool slightly, then grind to a powder in a mortar and pestle or spice grinder.

2. In a bowl, combine vinegar, 2 tablespoons lime juice, fish sauce, and minced lemongrass, ginger, and shallot.

Heat sugar in a covered small saucepan over medium-low until it melts, about 5 minutes. Remove lid; continue cooking, swirling pan, until sugar is deep amber. Remove from heat. Carefully add vinegar mixture (mixture will bubble and harden). Return to medium heat and cook, stirring, until sugar dissolves again. Remove from heat; stir in remaining 2 tablespoons lime juice and peppers.

Let cool completely.

FROSTED SWEET.

3. Heat ¼ inch oil in skillet over medium. When it shimmers, add lemongrass rounds and cook, stirring occasionally with a fork, until golden, about 2 minutes. Transfer to a paper towel–lined plate and sprinkle with salt. Fry ginger matchsticks and ½ cup shallot rounds, in separate batches, in same manner.

MARTHA STEWART LIVING

CRUNCHY WHEAT.

FEED YOUR 97

INNER KID

“CHECK OUT MY SWEET CANNON-BOWL!”

The Workbook 4. Season shrimp with ½ teaspoon salt.

Heat a large skillet over medium-high.

Swirl in 2 tablespoons oil. Add remaining ¼ cup shallot rounds; cook until soft and golden in places, 2 to 3 minutes.

Add shrimp and cook, stirring frequently, until opaque, 2 to 3 minutes. Transfer to a bowl and toss with vinegar mixture and rice powder. Refrigerate at least 1 hour and up to 1 day. Stir in peanuts and sliced mint and basil. Spoon mixture into lettuce leaves with cucumber.

Top with whole herbs, fried aromatics, and more peanuts; serve.

ACTIVE TIME: 1 HR. 15 MIN. | TOTAL TIME: 2 HR. 25 MIN. | SERVES: 6

until vegetables are tender and easily pierced with a knife, 22 to 25 minutes.

2. Meanwhile, slice ribs between bones and pull meat from bones. Cut off and discard any tough cartilage. Slice or tear meat into bite-size pieces. Stir meat into pot and simmer a few minutes to warm through. Season with salt and pepper to taste. Serve with dill, sour cream, bread, and butter.

ACTIVE TIME: 50

MIN. | TOTAL TIME: 2 HR. 15 MIN.

SERVES: 6

TREE TO TABLE PAGE 78

Pork and Cabbage Soup (Kapusniak) 6 ounces bacon, chopped 3 medium leeks, white and light-green parts only, sliced into ¼ -inch rounds, then washed well and drained (1 cup) 4 pounds pork spareribs, cut crosswise into 4 sections 3 carrots, peeled and cut into ¼ -inch rounds (1½ cups)

Buckwheat Pancakes

½ small Savoy cabbage, cored and

1½ cups unbleached all-purpose flour

cut into 1-inch pieces (3 cups) 1 pound Yukon Gold potatoes, peeled and cut into ¾ -inch pieces 1 small onion, halved and thinly sliced lengthwise (1 cup) 2 cups sauerkraut, drained 2 tablespoons caraway seeds Kosher salt and freshly ground pepper

Fresh dill, sour cream, seeded rye bread, and salted butter, for serving 1. In a large pot over medium-high heat, cook bacon and leeks, stirring occasionally, until most of fat is rendered and leeks have softened, 6 to 8 minutes.

Transfer to a plate. Add spareribs and 5 quarts water to pot. Bring to a boil.

Reduce heat to medium and boil, skimming foam and impurities from surface, until meat is tender and falls from bones easily, 50 to 55 minutes. Transfer ribs to a plate; let cool slightly. (For a clear soup, strain broth through a sieve lined with cheesecloth and return to pot before adding vegetables.) Add carrots, cabbage, potatoes, onion, sauerkraut, caraway seeds, and bacon mixture.

Bring to a simmer, then reduce heat to medium-low and simmer, covered,

FROSTED SWEET.

CRUNCHY WHEAT.

FEED YOUR

INNER KID ®, TM, © 2017 Kellogg NA Co.

98

JANUARY/FEBRUARY 2018

½ cup buckwheat flour 2 teaspoons baking powder

½ teaspoon baking soda 2 tablespoons sugar

½ teaspoon kosher salt 3 large eggs, room temperature

2 tablespoons unsalted butter, melted, plus more, room temperature, for serving 1½ cups buttermilk 1 teaspoon pure vanilla extract Safflower oil, for griddling Pure maple syrup, for serving 1. In a large bowl, whisk together flours,

baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.

2. Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour ¼ cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm

in oven on low heat until ready to serve.

Serve with butter and syrup.

ACTIVE TIME: 35

MIN. | TOTAL TIME: 50 MIN.

SERVES: 4

Colcannon Shepherd’s Pie FILLING

1 teaspoon extra-virgin olive oil 1½ pounds ground lamb

Maple Irish Coffee ½ cup heavy cream ¼ teaspoon pure vanilla extract

Kosher salt and freshly ground pepper 1 medium onion, chopped (2 cups)

2 tablespoons pure maple syrup

4 carrots, peeled and cut into ¼ -inch coins (1¼ cups)

1 cup strong-brewed coffee

3 tablespoons tomato paste

2 ounces Irish whiskey, such as Jameson

1 tablespoon unbleached all-purpose flour

1 teaspoon Dutch-process cocoa powder, plus more for serving

1 tablespoon Worcestershire sauce

Whisk cream with vanilla and 1 tablespoon maple syrup just until silken and very soft peaks form. In a small saucepan over medium heat, whisk together coffee, whiskey, cocoa, and remaining 1 tablespoon maple syrup. Cook until scalding and bubbles appear along edge of pan (do not let boil). Remove from heat.

Whisk in 2 tablespoons cream mixture.

Divide evenly between two mugs. Top with remaining cream mixture, sprinkle with cocoa, and serve immediately.

ACTIVE/TOTAL TIME: 10

MIN. | MAKES: 2

“CRUNCH ATTACK!”

1¾ cups low-sodium chicken broth 1 cup frozen peas

¾ cup packed chopped flat-leaf parsley MASH

2½ pounds Yukon Gold potatoes, peeled and cut into 1½ -inch pieces Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 pound Savoy cabbage, thinly sliced (5 cups)

⅔ cup whole milk, warmed

Spicy-Sweet Maple Snack Mix ½ cup pure maple syrup 4 tablespoons unsalted butter 1 tablespoon white vinegar 1 tablespoon fresh thyme leaves

¾ teaspoon cayenne pepper Kosher salt 3 cups rice or corn cereal, such as Crispix or Chex 2 cups mini pretzels

4 tablespoons unsalted butter, melted, plus more for brushing 1. Filling: Preheat oven to 375˚. Heat a large skillet over medium-high. Swirl in oil. Add lamb; season with 1 teaspoon salt and cook, breaking up into bite-size pieces and stirring occasionally, until browned in places and just cooked through, 7 to 9 minutes. Transfer to a bowl.

syrup, butter, vinegar, thyme, cayenne, and 1 teaspoon salt in a saucepan.

Bring to a boil, stirring, until butter has melted and mixture is combined.

Remove from heat. Stir together remaining ingredients in a large bowl.

Drizzle maple mixture over cereal mixture, stirring to evenly coat. Spread on a rimmed baking sheet.

2. Remove all but 1 tablespoon fat from skillet; return to medium heat. Add onion and carrots; season with 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, 6 to 8 minutes. Stir in tomato paste; cook 30 seconds. Stir in flour; cook 1 minute. Return lamb and accumulated juices to skillet. Stir in Worcestershire, broth, and ¼ teaspoon pepper.

Bring to a boil, scraping up browned bits from bottom of skillet. Reduce heat to medium-low; simmer until thickened slightly, 1 to 2 minutes. Remove from heat. Stir in peas and parsley. Transfer to a 2-quart baking dish.

2. Bake, stirring a few times, until crisp

3. Mash: In a large pot, cover potatoes

2 cups cheddar crackers or Goldfish, or a combination 1 cup roasted unsalted peanuts 1 cup pepitas 1. Preheat oven to 275˚. Combine maple

and golden, about 1 hour. Let cool completely before serving. Mix can be stored in an airtight container at room temperature up to 1 week.

ACTIVE TIME: 20

FROSTED SWEET.

CRUNCHY WHEAT.

with 1 inch of water; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until tender,

MIN. | TOTAL TIME: 2 HR. 15 MIN.

SERVES: 12

FEED YOUR MARTHA STEWART LIVING

99

INNER KID

The Workbook 12 to 15 minutes; drain. Return pot to medium heat; swirl in oil.

Add cabbage and ½ teaspoon salt.

Cook, stirring occasionally, until collapsed and tender, 7 to 9 minutes. Return potatoes to pot; mash with a potato masher. Add milk and butter, mashing and stirring until mixture is creamy and cabbage is distributed evenly. Season with salt and pepper. Spread mash evenly over lamb mixture; brush top with butter. Place on a rimmed baking sheet lined with parchment.

4. Bake until golden brown in

places and bubbling along edges, 30 to 35 minutes. Let stand 10 minutes before serving. Pie can be refrigerated in an airtight container up to 2 days.

ACTIVE TIME: 1 TOTAL TIME: 2

HR. 5 MIN. HR. | SERVES: 6 TO 8

Watercress, Radicchio, and Radish Salad 1 tablespoon fresh lemon juice 2 teaspoons country Dijon mustard Pinch of sugar Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 bunches watercress, cut into 2-inch pieces (5 cups) 1 head radicchio, cut into 1-inch slices (½ cup) 1 bunch radishes, trimmed and thinly sliced (1 cup)

In a salad bowl, whisk together lemon juice, Dijon, and sugar; season with salt and pepper. Slowly add oil, whisking constantly, until emulsified. Add watercress, radicchio, and radishes. Toss to evenly coat in dressing; serve.

ACTIVE/TOTAL TIME: 15 SERVES: 6

MIN.

TO 8

Maple-Pistachio Thumbprints 2½ cups unbleached allpurpose flour

½ cup confectioners’ sugar ½ teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 2 sticks unsalted butter, room temperature

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JANUARY/FEBRUARY 2018

¼ cup pure maple syrup 1 teaspoon pure vanilla extract

1 cup unsalted shelled pistachios, coarsely ground

½ cup Maple Cream (recipe follows), for serving Flaky sea salt, such as Maldon, for serving (optional)

1. Preheat oven to 325˚, with racks

in upper and lower thirds. In a bowl, whisk together flour, ¼ cup confectioners’ sugar, kosher salt, cinnamon, and ginger. Beat butter with remaining ¼ cup confectioners’ sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in maple syrup and vanilla. Reduce speed to low; gradually beat in flour mixture to combine. Cover bowl; refrigerate until dough is firm but still pliable, about 1 hour (or tightly wrap in plastic and refrigerate up to 3 days).

2. Roll level tablespoons of dough

into balls, then roll in pistachios to evenly coat, pressing nuts into dough to adhere. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Make an indentation in center of each ball with your thumb or the bottom of a thick wooden spoon.

3. Bake cookies, rotating sheets and rack positions halfway through, until set and golden on bottoms, 18 to 22 minutes. Let cool on sheets 10 minutes, then transfer to a wire rack and let cool completely. Unfilled cookies can be stored in an airtight container at room temperature for up to 5 days. To serve, fill center of each cookie with approximately ½ teaspoon maple cream and sprinkle with flaky salt.

ACTIVE TIME: 35 MAKES: ABOUT

MIN. | TOTAL TIME: 2 HR. 45

ice-water bath. Combine maple syrup, oil, and salt in a saucepan.

Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235˚ (soft-ball stage), 6 to 8 minutes.

2. Immediately transfer syrup to

bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100˚, 10 to 15 minutes.

Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter.

(This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

ACTIVE TIME: 5

MAKES: 2

MIN. | TOTAL TIME: 55 MIN.

CUPS

CHOCOLATE HEARTS VANILLA PAGE 84

Marbled Soufflés Unsalted butter, room temperature, for ramekins

½ cup granulated sugar, plus more for dusting

¼ cup unbleached all-purpose flour

¼ teaspoon kosher salt 1 cup whole milk

Maple Cream Make sure the syrup hits 235 degrees before being cooled again and beaten.

2 cups pure maple syrup

½ teaspoon safflower oil Pinch of flaky sea salt, such as Maldon (optional) 1. Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an

3 large egg yolks, plus 5 large whites, room temperature 1 vanilla bean, split and seeds scraped 2 ounces semisweet chocolate, coarsely chopped (½ cup), melted, and cooled 3 tablespoons sour cream 2 large pinches cream of tartar Confectioners’ sugar and Dutch-process cocoa powder, for dusting

Vanilla ice cream, for serving (optional)

1. Preheat oven to 400°, with rack

in lower third. Butter six 6-ounce ramekins; coat with sugar.

Place on a rimmed baking sheet.

2. Whisk together flour, ¼ cup granulated sugar, and salt in a medium saucepan. Whisk together milk and egg yolks, then whisk mixture into saucepan along with vanilla seeds. Cook over medium-high heat until mixture comes to a boil; let boil 1 minute, whisking frequently.

(Mixture should be very thick.)

3. Remove from heat and divide mixture evenly between two bowls. Whisk chocolate into one half; let second half stand 5 minutes, then whisk in sour cream. Press plastic wrap directly onto surface of each; let cool to warm room temperature, about 10 minutes. (Or place over an ice-water bath and whisk until cool.) Soufflé bases can be made ahead to this point and refrigerated up to 1 day. Bring to room temperature and whisk to loosen before proceeding.

4. Whisk egg whites to break up

a bit, then pour half (about ¼ cup) into the bowl of a stand mixer fitted with the whisk attachment.

Beat on medium-high speed until foamy; add cream of tartar and beat until soft peaks form.

Gradually add 2 tablespoons granulated sugar; beat until peaks are stiff and glossy, 1 to 2 minutes.

Spoon a dollop of mixture into chocolate base; whisk to lighten.

Add remainder and gently fold in until combined (don’t worry if some streaks remain). Repeat with other half of egg whites and vanilla base.

5. Divide chocolate mixture among prepared ramekins, then spoon vanilla mixture into centers. For a marbled effect, swirl with a small spatula. Bake until risen and set, about 16 minutes.

Serve immediately, dusted with confectioners’ sugar and cocoa powder, with scoops of ice cream.

ACTIVE TIME: 30 MAKES: 6

MIN. | TOTAL TIME: 1 HR.

Chocolate Cupcakes With Milk Frosting 1 ¼ cups unbleached all-purpose flour

¾ ½ ¼ ⅔ ⅓

teaspoon baking powder teaspoon kosher salt teaspoon baking soda cup sugar cup Dutch-process cocoa powder

2 ounces semisweet chocolate, finely chopped (½ cup)

½ cup unsweetened pure cherry or pomegranate juice 1 stick plus 2 tablespoons unsalted butter 2 large eggs, room temperature Vanilla-Bean Milk Frosting (recipe follows) 1. Preheat oven to 325°. Line a

12-cup standard muffin tin with baking cups. Whisk together flour, baking powder, salt, and baking soda. In a heatproof bowl, whisk together sugar, cocoa, and chocolate. Whisk in cherry juice.

2. Melt butter in a small saucepan over medium heat, then continue to simmer until bubbles recede and solids on bottom of pan begin to turn golden brown, about 6 minutes. Pour into sugar mixture; whisk until well combined and chocolate has melted. Whisk in eggs, then dry ingredients.

3. Divide batter evenly among cups. Bake until tops spring back when lightly touched, 22 to 24 minutes. Let cool in tin 5 minutes; transfer to wire racks and let cool completely. Refrigerate at least 2 hours and up to 12 (this will help create clean cuts).

4. Use a 1½-inch heart-shaped

cutter to remove a ¾-inch-deep heart from each of 6 cupcakes (removing a bit of additional cake, if desired, to create more room for frosting). Fill a pastry bag fitted with a large, plain round tip (such as Ateco #806) with frosting. Pipe frosting to fill heart cutouts. Pipe ¼ cup frosting on remaining cupcakes. Top frosted cupcakes with heart cutouts.

Cupcakes can be stored in an airtight container at room temperature up to 2 days.

ACTIVE TIME: 25

MIN. | TOTAL TIME: 3 HR.

20 MIN. | MAKES: 12

Vanilla-Bean Milk Frosting ¼ cup unbleached all-purpose flour 1 cup whole milk 1 teaspoon pure vanilla extract

Pinch of kosher salt

1 cup heavy cream

2 ounces semisweet chocolate, coarsely chopped (⅓ cup)

2 tablespoons confectioners’ sugar

2 tablespoons unsalted butter, room temperature

TOPPING

1 vanilla bean, split and seeds scraped Dutch-process cocoa powder, for dusting (optional)

2 sticks unsalted butter, room temperature 1 cup sugar 1 vanilla bean, split and seeds scraped

1. In a small saucepan, whisk together flour, milk, vanilla extract, and salt until smooth.

Heat over medium-high, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Remove from heat; transfer to a bowl.

Cover surface with plastic wrap and let cool completely, about 30 minutes.

2. In a stand mixer fitted with the paddle attachment, beat butter with sugar and vanilla seeds on medium speed, scraping down sides as necessary, until light and fluffy, about 2 minutes. Add milk mixture and continue to beat until frosting is light and fluffy and looks like whipped cream, 2 to 3 minutes. Use immediately.

ACTIVE TIME: 10

MIN. | TOTAL TIME: 45 MIN. | MAKES: 3 CUPS

Vanilla Pudding Pie CRUST

6 ounces chocolate wafer cookies, such as Nabisco Famous (about 28) 5 tablespoons unsalted butter, melted 2 tablespoons granulated sugar

¼ teaspoon kosher salt FILLING

⅓ cup granulated sugar ¼ cup cornstarch ¼ teaspoon kosher salt 1 vanilla bean, split and seeds scraped

¼ teaspoon ground cardamom (optional) 2 large egg yolks 2½ cups whole milk 6 ounces white chocolate, coarsely chopped (1 cup) 4 tablespoons unsalted butter, room temperature

1. Crust: Preheat oven to 375°.

In a food processor, pulse wafers until finely ground (you should have 1½ cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes.

Bake until dry, about 12 minutes.

Let cool completely.

2. Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, salt, vanilla, and cardamom. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in chocolate until melted, then butter. Pour filling into crust; let stand 30 minutes.

Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.

3. Topping: Whisk cream with confectioners’ sugar and vanilla to medium peaks. Dollop on top of pie. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)

ACTIVE TIME: 20

MIN. | TOTAL TIME: 4 HR.

20 MIN. | SERVES: 8 TO 10

TOPPING

1 cup heavy cream 2 tablespoons confectioners’ sugar 1 vanilla bean, split and seeds scraped 1. Crust: Preheat oven to 375°.

In a food processor, pulse wafers until finely ground (you should have 1½ cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes.

Bake until dry, about 12 minutes.

Let cool completely.

2. Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt.

Whisk in egg yolks, then milk.

Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter.

Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour.

Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.

3. Topping: Whisk cream with confectioners’ sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately.

(For cleanest cuts, wipe knife between slices.)

ACTIVE TIME: 20

MIN. | TOTAL TIME: 4 HR.

20 MIN. | SERVES: 8 TO 10

Milk-Chocolate Pudding Pie CRUST

6 ounces vanilla wafers, such as Nilla Wafers (about 46) 5 tablespoons unsalted butter, melted 2 tablespoons granulated sugar

¼ teaspoon kosher salt FILLING

⅓ ¼ ½ ¼

cup granulated sugar cup cornstarch teaspoon ground cinnamon teaspoon kosher salt

2 large egg yolks 2½ cups whole milk

Baci di Dama 1 stick unsalted butter, room temperature

⅔ cup sugar ½ teaspoon pure vanilla extract ¼ teaspoon finely grated lemon zest

⅔ cup almond flour ¾ cup unbleached all-purpose flour Pinch of kosher salt 2 ounces semi- or bittersweet chocolate, chopped (⅓ cup) 1. Preheat oven to 350°. Beat 7 tablespoons butter with sugar on medium-high speed until light

4 ounces milk chocolate, coarsely chopped (⅔ cup)

MARTHA STEWART LIVING

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and fluffy, about 3 minutes. Add vanilla and zest, then both flours and salt; beat until a dough starts to form. Transfer to a work surface; knead until a firm dough forms, 1 minute.

GANACHE GLAZE

2. Scoop 1 level teaspoon of dough; roll into a ball. Place on a rimmed baking sheet lined with parchment. Repeat with remaining dough, spacing balls 1 inch apart.

Freeze until firm, 15 minutes.

1. Filling: Preheat oven to 325°.

3. Meanwhile, melt chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pan of simmering water. Let cool until thick and spreadable, 20 minutes.

4. Bake cookies until domed and

light golden, about 16 minutes.

Let cool completely, about 45 minutes. Spread ½ teaspoon chocolate mixture on flat side of one cookie; sandwich with flat side of a second. Repeat with remaining cookies. Let chocolate set before serving. Cookies can be stored in an airtight container at room temperature up to 3 days.

ACTIVE TIME: 45 MIN. | TOTAL TIME: 2 HR. 20 MIN. | MAKES: 32

Vanilla Bundt Cake With Chocolate–Cream Cheese Filling FILLING

8 ounces cream cheese, room temperature

½ cup sugar 1 large egg

¼ cup sour cream 1 tablespoon plus 1 teaspoon unbleached all-purpose flour 3 ounces semisweet chocolate, melted and cooled CAKE

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan

1½ teaspoons baking powder 1 teaspoon kosher salt 4 large eggs, room temperature

⅓ cup whole milk, room temperature 1¼ cups sugar 1 vanilla bean, split and seeds scraped

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JANUARY/FEBRUARY 2018

4 ounces semisweet chocolate, finely chopped (⅔ cup)

½ cup heavy cream 1 tablespoon pure vanilla extract

In the bowl of a food processor, combine cream cheese and sugar; pulse to combine. Add egg, sour cream, and flour; process until smooth. Pulse in chocolate.

(You should have 1½ cups.)

2. Cake: Butter a 14-cup Bundt pan. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt. In a separate bowl, whisk eggs lightly, then whisk in milk.

3. In the bowl of a stand mixer

fitted with the paddle attachment, beat sugar and vanilla seeds on low speed to combine. Add flour mixture; beat to combine, about 30 seconds. Continue beating while gradually adding butter until crumbly, about 3 minutes.

Slowly add half of milk mixture; increase speed to mediumhigh and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down sides of bowl as needed. Beat until incorporated, about 30 seconds more.

4. Dollop half of batter into pan,

smoothing top with an offset spatula. Create a 1-inch-deep well around center with the back of a spoon. Spoon filling into ring (it will overflow— that’s okay), then dollop with remaining batter, spreading with spatula to cover. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan on wire rack 15 minutes.

Turn out onto rack; let cool completely, about 1½ hours. Place cake on rack on a rimmed baking sheet lined with parchment.

5. Ganache glaze: Place chocolate in a heatproof bowl. Heat cream and vanilla in a small pot until simmering; pour over chocolate and let stand 5 minutes.

Whisk until smooth and chocolate has melted. Pour glaze over cake, allowing it to drip down sides. Refrigerate until set, about 30 minutes. Cake is best served

the same day at room temperature, but can also be refrigerated, wrapped in plastic, up to 2 days.

ACTIVE TIME: 40

MIN. | TOTAL TIME: 4 HR.

15 MIN. | SERVES: 12 TO 14

Additional Sources PRETTY & POLISHED, PAGE 25 Futagami Kuro-mura blackened brass stationary trays, in Large, $105; and Medium, $90, shop.nalatanalata.com.

A Question of Eagles Zig Zag tumbler, in Toasted White, $48, a questionofeagles .bigcartel.com. Hafod Grange large paperweight, in Dandelion, $68, theline .com. The Anatomy of Color, by Patrick Baty (Thames & Hudson), $50, barnes andnoble.com. Appointed leather document folder, $135, appntd.com.

Schoolhouse Electric & Supply Co. steel wastebasket, in Gray, $72, school house.com.

SOFT SKILLS, PAGE 72 Page 73: Lykke Crafts Driftwood straight knitting needles, in 10" and 14", from $6 a pair, knittingfever.com/brand/lykke.

Lacis bone knitting needles, from $14 a pair, lacis.com. Yarns, clockwise from top right: Purl Soho Gentle Giant yarn, in Calico Pink, $22 for 48 yd., purlsoho .com. The Fibre Co. Arranmore yarn, in Glenveagh Castle, $28 for 175 yd., kelbournewoolens.com/stockists. The Fibre Co. Acadia yarn, in Egret and Mountain Ash (at left), $14 for 145 yd., kelbournewoolens.com/stockists. Purl Soho Alpaca Pure yarn, in Copper Penny, $26 for 109 yd., purlsoho.com. Woolfolk Hygge yarn, in 18, $32 for 76 yd., wool folkyarn.com/stockists. Purl Soho Line Weight yarn, in Wheat Flour, $20 for 494 yd., purlsoho.com. The Fibre Co. Road to China yarn, in Carnelian and Peridot (center), $18 for 159 yd., kelbourne woolens.com/stockists. Woolfolk Far yarn, in 01, $19 for 142 yd., woolfolkyarn.com/ stockists. Woolfolk Luft yarn, in L4, $16 for 109 yd., woolfolkyarn.com/stockists.

Page 74: Crystal Palace straight bamboo knitting needles, from $7, purlsoho.com.

Purl Soho yarn, see credits for page 73.

Page 75: Model, left: Izaskun Zabala Cybele stud earrings, $65 each; and Danu ring, $105, izaskunzabala.com.

Model, right: Voz Double-V slipdress, in Opal, $695, madebyvoz.com.

Page 76: Swatches, clockwise from top: Julie Hoover Sweater Club Berg sweater pattern, juliehoover.com, in Woolfolk Luft yarn, in L2, $16 for 109 yd., woolfolkyarn.com/stockists.

Julie Hoover Wallace textured wrap pattern, $9, juliehoover.com, in Brooklyn Tweed Quarry yarn, in Sandstone, $19 for 200 yd., brooklyntweed.com. Julie Hoover Sweater Club Jesper sweater pattern, juliehoover.com, in Woolfolk Tynd yarn (left), in 01, $18 for 223 yd.; and Sno yarn (right), in 01 and 02, $19 for 223 yd., woolfolkyarn.com/stockists.

Julie Hoover Sweater Club Dane sweater pattern, juliehoover.com, in Woolfolk Sno yarn (held double), in 01 and 17, $19 for 223 yd., woolfolkyarn .com/stockists. Kelbourne Woolens fluffy brioche swatch in The Fibre Co. Arranmore yarn, in St. Claire, $28 for

175 yd., kelbournewoolens.com/stockists.

Woolfolk fisherman’s rib swatch with garter-stitch border in Far yarn, in 01, $19 for 142 yd., woolfolkyarn.com/ stockists. Woolfolk stockinette stitch swatch with garter-stitch border in Far yarn, in 01, $19 for 142 yd., woolfolk yarn.com/stockists. Julie Hoover Nolan sweater pattern, $9, juliehoover.com, in Brooklyn Tweed Arbor yarn, in Klimt, $13.50 for 145 yd., brooklyntweed.com.

Kelbourne Woolens Rockcliffe scarf pattern, $7, in The Fibre Co. Cumbria yarn, in Scafell Pike, $22 for 238 yd., kelbournewoolens.com/stockists.

Page 77: Models, left: Tse Cashmere round-hem jogger pants (left), in Foam, $595; and cashmere leggings (right), in Stone, $595, tsecashmere.com.

Model, right: Beth Cabin coat, $405, thisisbeth.com. Shosh Peekaboo top, in Chalk, $295, shoshnewyork.com.

$15,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www .marthastewart.com/15k. The $15,000 Sweepstakes begins at 12:01 a.m. CT on 12/15/17 and ends at 11:59 p.m. CT on 4/15/18. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win .marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day.

Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older.

One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.

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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Birdwatching Day 5. Hike the Hanging Bridges. Continue to the beautiful Pacific Coast.

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Detailed Itinerary at Caravan∙com Choose Your Guided Tour plus tax & fees Guatemala with Tikal 10 days $1395 Costa Rica 9 days $1295 Panama Canal Tour 8 days $1295 Nova Scotia & P.E.I. 10 days $1395 Canadian Rockies 9 days $1695 Grand Canyon & Zion 8 days $1495 California Coast 8 days $1595 Mount Rushmore 8 days $1395 New England, Fall Colors 8 days $1395

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The #1 In Value ®

Collecting

PIN PALS Let’s say 2018 is your year to sew more—or to finally learn how. A pincushion will be your trusty sidekick, so why not pick one that’ll make every stitch sweeter? Chances are, your grandmother had the garden-variety tomato (attached to a strawberry filled with emery, for sharpening needles). You can, too, since these are the easiest vintage ones to find. But consider branching out as well: Oranges (top, with white strip) are extra-handy, since many hide a retractable tape measure in the stem, while geometric puzzle balls (upper left) take a cue from quilting patterns.

Look for insects and flowers, like the ladybug (center), or keep your eyes peeled for a carrot— or a canoe! If you start a project with one at the ready, we bet you’ll stick to it.

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

104

JANUARY/FEBRUARY 2018

1

Toyota Safety Sense™ is now standard on many new Toyotas.

The road can be unpredictable. That’s why many new Toyotas, including the first-ever Toyota C-HR, come with a suite of active safety features at no extra charge, including Pre-Collision System (PCS)2, Lane Departure Alert (LDA)3 and other innovations.

Toyota Safety Sense™ (TSS). Designed for safety.

Prototype shown with options. Production model will vary. 1. Drivers are responsible for their own safe driving. Always pay attention to your surroundings and drive safely. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 2. The TSS Pre-Collision System is designed to help avoid or reduce the crash speed and damage in certain frontal collisions only. It is not a substitute for safe and attentive driving. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 3. Lane Departure Alert is designed to read visible lane markers under certain conditions, and provide visual and audible alerts when lane departure is detected. It is not a collision-avoidance system or a substitute for safe and attentive driving. Effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. ©2017 Toyota Motor Sales, U.S.A., Inc.

© AS America, Inc. 2017.

VorMax® Plus Toilet

Meet the smallest toilet brush ever engineered.

Introducing the VorMax® Plus self-cleaning toilet There’s one mission in Porcelain Valley: create products that make your life better every day. The new VorMax® Plus selfcleaning toilet includes the VorMax® Plus FreshInfuser™ , which releases toilet bowl cleaner into the bowl with every flush. Plus, the toilet is engineered with a flushing system that cleans 2x better* with just water. It’s the cleanest, freshest flush ever engineered. See how it works at americanstandard.com

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

BORN IN PORCELAIN VALLEY