Martha - June 2018

MARTHA STEWART

HELLO, SUMMER The Best Sips, Sides, Sweets & Fresh-of-the-Grill Dinners

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

2

Organize potting supplies

Prep guest rooms for summer visitors

Weight training

3

4

5

6

7

8

9

Plant agaves in garden urns

Clean outdoor lighting fixtures

Mow fields

Stock up on summer wines

Receive Folio’s Top Women in Media 2018 Lifetime Empowerment & Achievement Award

Godson Augustine Booth-Clibborn’s birthday

Visit local tag sales

Weight training

Yoga

Cardio and core

Weight training

10

11

12

13

14

15

16

Host picnic with friends

Plant bush and pole beans

Pick strawberries for napoleons (see page 20)

Executive manager Dorian Arrich’s birthday

FLAG DAY

Schedule doggrooming appointments

Niece Erica Scott’s birthday

21

22

23

SUMMER SOLSTICE

Book talk and signing at Newport Flower Show

Go for a hike with the grandkids

Cardio and core

Weight training

27

28

29

30

Feed roses

Harvest and freeze peas

Vacuum floors and upholstery throughout house

Take Alexis and the grandkids out for brunch

Cardio and core

Weight training

17

18

19

20

FATHER’S DAY

Plant second crop of beet and spinach seeds

Weed garden roses

Speak at Bloomberg Breakaway CEO Summit

Weight training

Yoga

24

25

26

Sharpen knives and scissors

Deadhead peonies

Weed vegetable beds

Weight training

Yoga

JUNE 2018

OCKR A/GET T Y

Attend Hetrick-Martin Institute benefit

Yoga

“I love peas and grow many varieties, including the large, dark-green ‘Maxigolt’ and the extra-sweet ‘Feisty’.

When they’re ready, I pick the pods early in the morning.

Then I shell, blanch, and cool them in ice water, and freeze them to enjoy later.” —Martha 4

Book signing at BookHampton

Weight training

Weight training

Go for a horseback ride

Martha’s Flowers book talk at Longwood Gardens with Kevin Sharkey

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JUNE 2018

Contents 84 WATER WAYS Natural materials, vintage finds, and expansive views create an easygoing vibe in a home on Long Island Sound.

98 THE RANGE LIFE At a legendary California cattle ranch, close friends and neighbors celebrate the season with a homegrown feast.

104 CHILLS & THRILLS Classic desserts get cool new twists—from “ice cream” cones made from fruit purèes to a chocolate-andpeanut-butter semifreddo.

L AUREN ROSS (BOY); CHRISTOPHER TESTANI (DRINKS)

110 SECRET GARDEN A magical landscape on Martha’s Vineyard brings an iconic children’s book to life. Peek inside its gates.

90

Herb by Herb Learn how to turn up the flavor—sprig by fresh sprig—on summer dishes and drinks.

MARTHA STEWART LIVING

7

JUNE 2018

Contents

76

17 Just Picked 17 Our founder serves up three favorite recipes made with her early-summer strawberries.

44

GOOD THINGS 23 A customized duvet cover, the chicest gray paints, next-level Bloody Marys, and more.

Healthy Appetite: Play It Cool 69 Three new ways to enjoy cucumbers.

Perfecting . . .

The Summertime Side 72 A master recipe for fluffy, flavorful potato salad.

GOOD LIVING Great Finds: Nice Serve 33 Eating outdoors is an easy lift with stylish melamine plates.

64

The Well-Kept Home: Grate Expectations 38 Get fired up for cookout season with our expert grill-cleaning guide.

American Made: A Sweet Spread 40 Ayako & Family fruit preserves burst with sun-ripened flavor.

Tastemaker: The Cover Artist 42 A chef turned designer’s daily essentials.

8

JUNE 2018

EVERYDAY FOOD

Change Maker: A New Wave 44 Small steps you can take to help protect our oceans.

Beauty: The Best Defense 50 SPF options for every skin type.

Beauty: A Touch of Sun 54 For a warm, beachy look, reach for bronzer.

Health: Dialing It Back 56 Smart ways to spend less time on your smartphone.

What’s for Dinner?

Fresh Bets 76 Fast meals that highlight summer vegetables.

Kitchen Wisdom: Liquid Asset 78 How to choose and use olive oil, plus our top picks.

Sweets: Raising the Bar 80 Happiness is baked into these butter-pecan blondies.

Departments

Martha’s Month 4 Editor’s Letter 10

| ON THE COVER |

Out & About 12

Our cool peach chiffon pie topped with sugared basil leaves is the stuff of summer dreams— no baking required.

(See page 106.)

Photograph by Lennart Weibull. Styling

by Tanya Graff.

The Workbook 119 Recipe Index 120

Ask Martha 60 All your pressing questions answered.

Editors’ Picks: Tops for the Pops 64 Gifts Dad will love.

Collecting 132

MARCUS NILSSON (MARTHA); REN FULLER (SANDWICH); TARO HAMA/GET T Y IMAGES (SURFER); PETER ARDITO (SHIRT)

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EDITOR’S LETTER

| LIVING IN MY LIFE |

1 Join us in our pledge to help clean up our oceans this month.

Change Maker shares easy ways to do so wherever you live.

Page 44.

Let It Shine AS I WRITE TO YOU, this year’s “printer” is in full effet outside—the trees are trying to pring into leafy at ion, yet the air t ill smacks of winter on every third day. But nothing gets me more excited for the warmer days ahead than this issue. In our annual food-and-entertaining volume, the talented food team, led by editorial diretor Sarah Carey, embraces all that’s in season and abundant come summer, in fun and flavorful new ways. In “Herb

by Herb,” deputy editor Greg Lofts shares how to cook, create, and concot a whole crop of things— from grilled-chicken tot adas to infused oils to icy drinks—when you have a fresh bunch on hand. (With his approach, you’ll never worry about having farmer’s-market leftovers again.) If you’re keen to fire up the grill, you’ll find inventive recipes throughout these pages, as well as the bet way to prep and clean yours, whether you champion charcoal or gas (page 38). Editor-at-large Shira Bocar also flew to a toried ranch in California to see firt hand how one family celebrates and says thanks to friends who help them year-round (page 98). And we won’t leave you searching for sides or desserts for your get-togethers, either. Senior editor Lauryn Tyrell perfets the classic potato salad (page 72); and “Chills & Thrills,” with Greg’s cool, no-bake ideas, will help end any evening on a high and sweet note (page 104).

Without further ado, let’s dig in.

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

10

JUNE 2018

@ebgraves

2 I could easily sip this hydrating drink and enjoy the cucumberforward recipes from Healthy Appetite all summer. Page 69.

Our son loves to race us, so his dad bolts ahead and feigns a comical injury before finishing. We all laugh; everyone wins. He’ll be extra-fast this Father’s Day. Page 64.

4 Speaking of feigning things, our beauty director turned me on to my new favorite bronzer—the Goldilocks of just-right shades. Page 54.

5 From “Herb by Herb,” this shrimp-and-basil stir-fry is sure to make it into our regular dinner rotation. Page 90.

LIZ BANFIELD (PORTR AIT); GET T Y IMAGES/WESTEND61 (SEASHELL); REN FULLER (DRINK); PETER ARDITO (SHOES); YASU + JUNKO (BRONZERS); CHRISTOPHER TESTANI (STIR-FRY)

Here, just a handful of our ideas that I look forward to acting on this month.

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Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO REVEL IN THE WARMTH OF EARLY SUMMER

| ON THE ROAD |

| WHY NOT? |

Take Over the Grill Learn to flip and char like a pro at one of these culinary workshops.

Get your feet wet learning to cat at the Broadmoor in Colorado Springs. Fly-fi shers of all levels can trek through canyons and meadows along the crytal-clear Tarryall River (right) to catch wild brown and brook trout—and learn what exatly a nymph is.

Wade into these similar outings, ties and rods included.

HUNTER, NEW YORK Scribner’s, a newly revived midcentury Catskills lodge, offers adventures on Esopus Creek with angler-in-residence Todd Spire. scribnerslodge.com

HOT SPRINGS, VIRGINIA Pros lead hour- and daylong clinics on the iconic Omni Homestead resort’s private Cascades Stream, home to wild rainbow trout. omnihotels.com

DARBY, MONTANA Complimentary gear (and the occasional boat dog) accompany Triple Creek Ranch guests on float-fishing trips down the Bitterroot River. triplecreekranch.com

| SECRET SOURCE |

Auntie Oti “This is my go-to place for colorful imported Indian textiles. These big cotton sarongs, called lungi, make great picnic blankets, since they roll up nice and small.”

—Living style director Tanya Graff Lungi, 78" by 44", $58 each, auntieoti.com.

12

JUNE 2018

Gazelle, California Families and femaleonly groups head to Meat Camp, at Belcampo cofounder Anya Fernald’s farm, to slice up the same delectable grass-fed beef sold at her Bay Area butcher shops, then sear it over an open fire. belcampo.com

College Station, Texas Spots in Texas A&M’s Barbecue Summer Camp, put on by its meat-sciences division and Foodways Texas, are so popular, there’s a lottery.

Win one and you’ll get schooled in the state’s signature meats and spices, then finish with a brisket-and-ribs feast. foodwaystexas.org

| ON OUR BOOKSHELF |

There’s no need to settle for that crushed granola bar at the bottom of your backpack if you’ve consulted The Campout Cookbook, by Marnie Hanel and Jen Stevenson (Artisan), before you leave home. It’s full of savvy gear-packing tips and s’mores upgrades, like dark-rum caramel.

Retreat to the British countryside with the effortlessly stylish Amanda Brooks in Farm From Home (Blue Rider Press). Personal stories, family recipes, and pictures of her bumper rosebushes, gleaming horses, and floral-wallpapered cottage show a rural life that’s far dreamier than the New York fashion scene she left behind six years ago. And head back to the Sunshine State with Fates and Furies author Lauren Groff in Florida (Riverhead), 11 unsettling yet ultimately liberating stories about close encounters with the wetlands’ wildest.

Chicago Aspiring pit masters experience the transformative powers of brines, marinades, and rubs in a weekend grilling boot camp at the Chopping Block, Chi-town’s largest recreationalcooking school. thechoppingblock.com

COURTESY OF THE BROADMOOR (FISHERMAN); PETER ARDITO (FABRIC); COURTESY OF PUBLISHERS (BOOKS)

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung

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

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Lauren Dumler PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Photo Rights & Archive Director Alison Vanek Devine PRODUCTION Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michele Shih, Alexis Stewart, Silke Stoddard

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper Chief Financial Officer Peter Lops President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Director of Design Kevin Sharkey SVP, Corporate Development Gary Freilich SVP, Corporate Development Neal Seideman VP, Marketing Stella Cicarone

ADVERTISING SALES NEW YORK Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Taylor Theiss Ad Sales Coordinator Mariana Nichele MIDWEST Integrated Sales Director Brad Moore Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

VP, GROUP PUBLISHER Daren Mazzucca

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Director of Quality Joseph Kohler Color Quality Analyst Heidi Parcel Prepress Desktop Specialist Don Atkinson Associate Consumer Marketing Director Leslie Klemme Newsstand Jennifer Hamilton Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marla Newman Research Solutions Britta Cleveland Chief Digital Officer Matt Minoff VICE PRESIDENTS Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

MEREDITH CORPORATION President and Chief Executive Officer Tom Harty Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser President, Meredith Local Media Group Paul Karpowicz Senior Vice President, Human Resources Dina Nathanson Executive Chairman Stephen M. Lacy Vice Chairman Mell Meredith Frazier

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

FUN HAILS FROM

SUMMER.

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From MARTHA TEACH AND INSPIRE

GOOD AND READY Martha plants dozens of strawberry varieties, including ‘Mara des Bois’, ‘Seascape’, and ‘Quinault’. They stop ripening when they’re plucked, so she waits until they are fully red to do so.

Just Picked Every June, Martha’s sun-drenched strawberry patch explodes with fruit. She shares seasoned growing advice—and her tried-and-true dessert recipes.

PHOTOGRAPHS BY MARCUS NILSSON

MARTHA STEWART LIVING

17

FRO MAR

Strawberry Ice Cream 1 pound strawberries, hulled and halved (about 3 cups), plus 8 ounces more, coarsely chopped 1 tablespoon fresh lemon juice

½ teaspoon kosher salt 1 cup low-fat milk 1 cup heavy cream

⅔ cup sugar, plus ½ cup more for macerating

½ cup light corn syrup ¼ cup vodka or silver tequila 1. In a blender, purée halved t rawberries with lemon juice and salt. Strain through a fine-mesh sieve. (You should have 1½ cups of purée; reserve any excess for another use.)

2. Combine milk, cream, ⅔ cup sugar, and corn syrup in a medium saucepan. Bring to a boil, then reduce heat to low and simmer 2 minutes. Strain mixture into a bowl set in an ice bath and let tand, tirring occasionally, until cold, about 5 minutes. Stir in t rawberry purée. Refrigerate, covered, at leat 2 hours and up to overnight.

3. Stir together remaining ½ cup sugar and vodka. Add chopped trawberries and macerate at room temperature at leat 2 hours, or in the refrigerator, covered, up to 12 hours.

4. Process purée mixture in an ice cream

O

NE OF MY GREAT JOYS each June is watching my two young grandchildren, Jude and Truman, searching rows of bright-green plants in my garden to find sweet, red t rawberries hiding among the leaves.

Their squeals of delight—and the ensuing silence as they gobble up what they have found—are worth every bit of effort that goes into tending a sizable patch.

But there are many other reasons to grow this seasonal delicacy at home. You can choose your favorite varieties, from tiny, flavorpacked alpines to large, juicy classic ones. You can extend the season by planting early, midseason, and late-bearing cultivars.

And mot important, you can cultivate them organically. Strawberries top the Environmental Working Group’s Dirty Dozen lit of conventional produce containing the mot peticides.

I grow them in raised rows about 20 inches apart, mulched with t raw so the fruit can ripen on a nice, clean bed. I also fertilize and add compot annually, to maintain a healthy and bountiful harvet. To keep produt ion up, every two years or so I refresh the beds by adding sucker plants I’ve propagated, or newly purchased seedlings.

While my grandchildren and I love to eat the berries right off the tems, there are always plenty more to turn into delicious summer desserts, such as these favorites.

18

JUNE 2018

maker according to manufat urer’s int ructions. When it has the texture of soft serve, drain macerated berries (reserving syrup for another use) and fold into ice cream. Transfer to a loaf pan and freeze, wrapped in plat ic, at leat 4 hours and up to 1 week. Let t and at room temperature 10 minutes before serving.

20 MIN. | TOTAL TIME: 8 HR. 30 MIN. 1½ QUARTS

ACTIVE TIME: MAKES:

After comparing ingredients,

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FRO MAR

Use high-quality store-bought puff pastry, or make your own (for a recipe, go to martha stewart.com/puffpastry). If the berries are too tart, add a tablespoon or two more sugar to the cream mixture.

½ cup granulated sugar, for sprinkling 14 ounces all-butter puf pastry, such as Dufour, thawed Vegetable-oil cooking spray 1 cup heavy cream 1 cup crème fraîche 1 vanilla bean, seeds scraped

⅓ cup confectioners’ sugar 1 pound strawberries, hulled and thinly sliced (about 3 cups)

1. Preheat oven to 375°. Sprinkle work surface with some of granulated sugar. Unfold dough on top and prinkle with more granulated sugar. If necessary, roll out to a 9½-by-12½-inch ret angle, slightly more than ⅛ inch thick. Using a sharp knife or patry cutter, cut into a 9-by12-inch ret angle. Transfer to a baking sheet; freeze 20 minutes.

Cut into twelve 4-by-2¼-inch ret angles. Transfer to two baking sheets and refrigerate until firm, about 30 minutes.

2. Prick ret angles all over with a fork. Coat two wire racks with cooking pray and place one over

20

JUNE 2018

each set of retangles (if you only have one cooling rack, work in batches). Bake until pat ry jut reaches tops of racks, about 15 minutes (do not let it bake into racks and tick). Remove racks; continue to bake until golden and evenly browned, about 15 minutes more. Let cool completely on racks, about 30 minutes.

3. With a mixer, whisk cream,

crème fraîche, vanilla seeds, and confet ioners’ sugar on medium p eed until t iff peaks form, 1 to 2 minutes. Fit a pat ry bag with a large t ar tip (such as Ateco #825). Split pat ry ret angles horizontally (to create 24 pieces total). Choose 8 nice tops; set aside. Arrange a single layer of trawberries over 8 bottom retangles. Pipe about 2 tablepoons cream over berries. Top with a second layer of berries. Pipe 2 tablep oons cream onto 8 more ret angles. Top with a layer of t rawberries. Pipe a dollop of cream onto bottom and place on top of firt layer, pressing very gently to help tick. Pipe a dollop of cream on bottom of reserved ret angles and place on top, sugared-sides up. Refrigerate at leat 1 hour and up to overnight.

ACTIVE TIME: 40 MIN. | TOTAL TIME: 3 HR. 30 MIN. | MAKES: 8

Strawberry Gelée With Rosé Granita 2½ pounds strawberries, hulled

¾ cup sugar ¼ teaspoon kosher salt 1 tablespoon fresh lemon juice 2¼

teaspoons unflavored gelatin (1 package)

⅓ cup dry rosé wine 1. Thinly slice 6 small berries; set aside 6 more for garnish.

Coarsely chop the ret and purée in a food processor with sugar, salt, and lemon juice. Add 1¾ cups cold water; pulse to combine.

Pass mixture through a fine-mesh sieve; discard seeds. Let mixture tand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)

2. Sprinkle gelatin over 3 tablep oons cold water. Let t and 5 minutes. Heat ½ cup purée in a small saucepan over mediumhigh until warm to the touch. Add gelatin mixture, t irring until

dissolved; then tir into 2½ cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced t rawberries, pushing them down into mixture.

Refrigerate until set, at leat 4 hours or, covered, up to 2 days.

3. In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours.

Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.

4. Slice trawberries reserved for

garnish; divide among glasses.

Spoon 2 to 3 tablep oons granita on top. Serve immediately.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 4 HR. 45 MIN. | MAKES: 6

LOUISE HAGGER (GELÉE)

Strawberry Napoleons

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®

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

SUNNY ORANGES Give peach, orange, mango, pineapple, golden raspberries, and passionfruit seeds a sip of orange juice and a sprinkle of fivespice powder.

FRESH GREENS Top a verdant selection—think cucumber, Granny Smith apple, honeydew melon, star fruit, and green grapes—with mint, basil, and honey-lime dressing.

RAVISHING REDS Coat strawberries, raspberries, plums, cherries, and grapes in a balsamic-vinegar reduction and a grind of black pepper.

| RECIPE REMIX |

Party on a Plate You volunteered to bring the fruit salad.

Assemble one of these stunning—and unexpected—single-hued creations, and you’ll fulill your duties with lying colors. Drizzle it with a savory, spicy, or sweet dressing to boost the spectrum of lavors, and come dessert time, you’ll be guaranteed doubletakers, too. For the recipes, turn to page 119.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY PIPPA DRUMMOND

MARTHA STEWART LIVING

23

GOOD THINGS

FIT TO BE TIED Flip and fluff your duvet to suit your mood—or instantly make over a guest room.

| THE PALETTE |

Gray Matters At least once a week, Living home editor Lorna Aragon fields the question: What’s the perfect shade of gray paint? It’s a tough one, given all the beauties out there with diferent undertones, but she counts these as her top five.

WARM REDGRAY Sherwin-Williams, in Essential Gray, sherwinwilliams.com.

YELLOWBASED GRAY

COOL BLUE-GRAY

Benjamin Moore, in Horizon Gray, benjamin moore.com.

Fine Paints of Europe, in WC-93, finepaints ofeurope.com.

| DIY DÉCOR |

LIGHT GRAY

DARK GRAY Farrow & Ball, in Mole’s Breath, us.farrow-ball.com.

Duvet It Yourself It’s surprisingly easy—and cot-effet ive—to make a cutomized summerweight comforter cover from two new (or old) flat sheets. Jut partner up different shades, or a plain linen with a patterned one, and t raight-line sew the tops and sides together. For extra ease, forgo the usual button closures at the bottom and add grosgrain-ribbon ties. To get the complete how-to, turn to page 119; then slip your comforter in and sleep like a baby.

THE DETAILS: The Company Store Comfort Wash Solid Linen twin flat sheet, in Creamsicle, $79; and Linacell pillowcase, in Orange Glow, $59 for 2, thecompanystore.com. Garnet Hill Linen Yarn Dye Stripe flat sheet, from $88, garnethill.com. Serena & Lily Harbour Cane twin headboard, in White, $898, serenaandlily.com. Casper The Casper twin mattress, $595, casper.com. Collyer’s Mansion Ashu Terracotta pillow, $145, shopthemansion.com. West Elm Coziest throw, $39, westelm.com. CB2 Emmie pink ceramic table lamp, $129, cb2.com.

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JUNE 2018

PETER ARDITO (PAINTS)

Behr Marquee, in Silver City, behr.com.

8 oz Tito’s Handmade Vodka 4 oz elderflower liqueur or grapefruit soda 1 750-ml bottle rosé wine 12 oz Fresca 1 whole lemon, cut into small wedges 1 whole lime, cut into half-wheels 4 cups fresh cut melon Combine Tito’s Handmade Vodka, rosé, and elderflower liqueur in a large jar or pitcher. Cut citrus and melons and add to liquid. Allow to sit, refrigerated and covered, for about four hours. Before serving, add ice and Fresca, and gently stir. Ladle sangria into punch cups or wine goblets, making sure that each portion receives some of the cut fruit as a garnish.

AMERICA’S ORIGINAL CRAFT VODKA®

GOOD THINGS

GUATEMALA

NICARAGUA

ETHIOPIA

| VERY GOOD THING |

Our test kitchen runs on cofee—and the food editors have sampled their fairtrade share of brews. But the beans from Elĕva, a new company that helps support its growers’ communities, are currently putting pep in their recipe prep. Living senior food editor Lauryn Tyrell loves the Guatemala blend: “It’s nicely balanced, with a super-chocolaty finish.”

Plus, when the bag’s empty, you can compost it.

Find the leader stem, and cut right below it.

Dahlias and zinnias are also prime candidates for this pruning technique.

THE DETAILS: Elĕva Nicaragua and Guatemala, $13 for 12 oz.; and Ethiopia, $14 for 12 oz., elevacoffee.com.

| IN THE GARDEN |

Budding Talent Getting a trim won’t make your hair grow fater (myth buted, Mom). But snipping certain flowering plants, like these cosmos, the right way prompts them to grow wider and bushier and produce more blossoms. Such annuals are known as “cut and come again” flowers, because they proliferate all summer long. Plant after the lat frot, and when tems are four to six inches long, cut or pinch off the tallet, heartiet branch (called the leader tem) right above a pair of leafing branches.

After they tart blooming, go ahead and clip bouquets— you’ll encourage more flowers.

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JUNE 2018

PHOTOGR APH BY VILOR/GET T Y IMAGES (FLOWERS); ILLUSTR ATION BY BROWN BIRD DESIGN

Major Perks

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

FINALLY, CHICKEN LIKE YOURS BUT MADE FOR HER

Break it

Flake it

A Delicious Snack

The Perfect Topper

Serve it Whole A Filet To Feast On

L

VE IS IN THE DETAILS Learn. Shop. Share. At FancyFeast.com/Filets

THING

SHRIMP COCKTAIL | SECRET INGREDIENT |

Powder Up Health nuts like this dehydrated version of peanut butter because it has less than an eighth of the fat of the regular kind and plenty of protein. On-the-go types appreciate the gloopfree format. As for us, we love that it’s deliciously versatile—in milkshakes, frosting, and dips.

Get our recipes at marthastewart.com/pb2.

CAESAR SALAD

ICEBERG WEDGE

THE DETAILS: PB2 powdered peanut butter, $5 for 6.5 oz, target.com.

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Proud Marys

1

2

These deluxe versions of the brunch t andard will give you three good reasons to invite people over.

Their toppings—riffs on shrimp cocktail, Caesar salad, and an iceberg wedge—are all appetizer-worthy.

Stir up a batch of our go-to mix a day ahead; then, jut before friends arrive, set out rimmed glasses, vodka (or not), and skewers of garnishes, so they can pick a t ick and snack while they swizzle. Find the recipe at marthatewart.com/bloodymarymix.

SHRIMP COCKTAIL

3

CAESAR SALAD

ICEBERG WEDGE

Rim glasses with a lemon wedge and equal parts kosher salt and Old Bay seasoning. Stack skewers with poached shrimp, a lemon wedge, and pitted Castelvetrano olives. Serve with celery stalks.

Stack skewers with chunks of Parmesan, half a hard-cooked egg, a small anchovy fillet, and a homemade crouton. Serve with romaine leaves, in glasses rimmed with a lemon wedge, flaky sea salt, and lemon zest.

Rim glasses with a lemon wedge and equal parts kosher salt and freshly ground black pepper.

Stack skewers with cherry tomatoes, iceberg lettuce, and a firm, creamy blue cheese; serve with slices of crisp bacon.

JUNE 2018

PETER ARDITO (PEANUT BUT TER)

| SIP & REPEAT |

You want a home with old school charm, but new school renovations.

You need realtor.com

© 2018 Move Sales, Inc. All rights reserved.

| KID CRAFT |

Outsider Art Nature provides incredible inspiration—and one-ofa-kind supplies. Get your fledgling creatives to gather grasses, leaves, tems, and flowers in your yard, at the park, or at day camp. Then pinch them into clothespins to make uniquely textured paintbrushes. Put out some washable tempera, and let them play en plein air.

| MAKE & GIVE |

Bound to Delight

Tell your foragers to look for materials that are smooth (like grass), bumpy (like ferns), or fuzzy (like foxtail).

To compile a cubby’s worth of child’s drawings neatly into a book for her number-one fan, stack them atop a thin sheet of cardboard so they’re flush at one side, and clamp the stack with binder clips. Wrap it lengthwise with washi tape, as close to the flush edge as possible, to protet the covers, and brush the spine with pad compound. Let it dry overnight, then remove the tape and clips.

PS: Don’t forget to ask for the author’s signature.

THE DETAILS: Linco Pad/Book compound, $16, amazon.com.

| CLUTTER CONTROL |

When packing SPF and swimsuits, save room for a crat kit that will keep your kids busy—and let you crack your pool- or beachside read.

This canvas tote folds lat but pops up into an instant art studio. Fill it with enticing tools and supplies to help your little ones think big.

THE DETAILS: Voyager Canvas Riggers bag, $10.50; and 18-compartment small storage containers, $3 each, harborfreight.com.

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JUNE 2018

WHAT TO PACK: Crayola My First safety scissors, $4, michaels.com. Hemptique hemp twine, in Dusty Pink, $5 for 205 ft., limabeads.com.

Crayola Kids washable paint (behind twine), $5 for six 2-oz. bottles, shop.crayola.com.

PERNILLE LOOF (KID CR AF T)

Traveling Exhibition

They look ferocious, but inside they’re just no antibiotics ever.

®/©2017 Tyson Foods, Inc.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ GREAT FINDS /

NICE SERVE

Elevate all your alfresco meals this summer with a stack of chic and ecofriendly melamine dishes.

These warm-weather options are durable, dishwasher-safe, and light as a Frisbee—and they’ve never looked more stylish.

TEXT BY CLAIRE SULLIVAN

Tropical prints make dinner feel like a beach vacation.

Terrain Hawaiian plates, in Black (top) and Sky Blue, $14 each; and Palm Leaf platter, $38, shop terrain.com.

PHOTOGRAPH BY PIPPA DRUMMOND

MARTHA STEWART LIVING

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TRADITIONAL TAKES

MODERN FORMS

NATURAL SELECTIONS

Scalloped edges and faux-découpage flowers channel fine vintage china.

John Derian Faience Fleurs Isolees dinner plate, $11.50, johnderian.com.

Watercolor-soft brushstrokes bring a painterly touch to the table.

Odeme Fete dinner plate, $45 for 4, odeme.co.

Delicate olive leaves fall into place in this pattern.

Terrain Batik plate, $14, shopterrain.com.

Break out something blue and white for instant elegance.

Williams Sonoma by Aerin Fairfield salad plate, $52 for 4, williams-sonoma.com.

This graphic design looks cool and crisp even when temperatures rise.

CB2 by Fred Segal blue-and-white dinner plate, $8, cb2.com.

It has the artistry of marbleized ceramics—in shatterproof form.

Siren Song Ebru plate, in Woolf, $68 for 4, food52.com.

A kaleidoscope of delicate flowers radiates garden-party charm.

Juliska Lalana Floral dinner plate, $18, juliska.com.

Sculpted edges and vanilla bean–like specks lend a handmade-ceramic look.

West Elm organic stone plate, $8, westelm.com.

Speak for the trees with a “wood grain” finish that’ll meld with the surroundings.

Pier 1 Imports Kimball dinner plate, $9, pier1.com.

JUNE 2018

PETER ARDITO

GOOD LIVING

WHAT DO YOU WANT IN YOUR

Dream Kitchen?

Stunning Cabinets

Quality Finishes

High Durability

(pick any three)

After

Before

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Our innovative process offers much higher quality and durability than typical cabinet painting and more convenience with a lower cost than traditional kitchen remodels. Giving you beautiful, refinished cabinets with money left to update countertops, backsplashes or appliances. Refinish without compromise.

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HOME

Cleaning Your Grill 1

IF YOU USE A GAS MODEL, visually inspect the fittings and hoses for cracks. Then turn it on. Rub them with water and mild dish soap. If you see bubbles, gas is leaking from a part you need to replace (most hardware stores stock spares). Turn it off.

2

REMOVE THE GRATES on any type of grill and check them for pitting and rust. If you see any, buy replacements.

Otherwise, spray all over with a foodsafe cleaner (we suggest a mix of 1 part distilled white vinegar and 1 part water); let stand for at least 5 to 10 minutes and up to 1 hour, then scrub with a stainless steel grill brush or scouring pad. “This is when I always put last season’s brush to a final use,” says Kevin Kolman, Weber’s head grillmaster. Tackle any especially stubborn buildup with a putty knife.

3

ON A GAS GRILL, TAKE OFF the heat diffusers that sit atop the burners, and clear ash from the burners with a clean stainless steel grill brush. Check the diffusers and burner tubes for pitting; replace worn ones, or they can cause hot spots. Turn on the gas— the flames should be blue. If they look orange, a burner is still clogged; turn it off and brush again. Then spray, scrub, and put back the diffusers, rotating the center ones to outer burners.

Pull on heavy-duty gloves before scrubbing your grill: Grease and smoke can accrete into tar that will stain your hands and ruin your clothes.

4

REPLACE THE GRATES, rotating them

as well on a gas grill.

/ THE WELL-KEPT HOME /

Grate Expectations You’d never leave your cast-iron skillet out in the rain, or take a harsh scrubber to your carefully seasoned wok.

Backyard grills benefit from the right TLC, too. Learn to prep yours for the season and keep it looking—and cooking—like a dream, whether you’re partial to charcoal or pledge allegiance to propane.

TEXT BY ELYSE MOODY

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JUNE 2018

5

LOOK UNDER THE LID. If your grill has a porcelain one, beware: Carbonized grease can accumulate, and it looks like peeling. Simply work it off with a stainless steel brush. Then empty and wash the grease tray.

6

WASH THE EXTERIOR with soapy water and a microfiber cloth, or stainless steel wipes, going with the grain.

THE DETAILS: Weber Spirit II gas grill, in Ivory, from $499, weber.com.

Revamp Your Routine If you usually scrape the grates right after cooking, stop, say the pros at Weber. You’ll save gas or charcoal, especially if you often leave the grill hot, intending to clean postdinner, and then forget.

“It’s better to preheat for 15 minutes the next time you cook,” Kolman says. “It’s like a

self-cleaning oven: The burnt-on stuff will turn to ash you can brush off.” Once a month, while preheating, empty and wash the grease tray. When the grill is cool, throw on a vented cover to keep out mold- and rust-inducing moisture and dirt, as well as curious animals.

PHOTOGRAPH BY PIPPA DRUMMOND

Say “good boy” with a nudge.

Say it with a nudge.

TM

All Natural.

Real Chicken.

True Love.

The small company produces only 15 to 24 jars at a time to ensure the highest quality. In addition to apricot and plum types, it also makes rhubarb and quince jams using fruit from Taki’s farm.

MARTHA S T E WA R T

American Made

A Sweet Spread AYAKO & FAMILY, SEATTLE

Twist open a jar of Ayako & Family jam, and you’re transported to that moment in summer when tree limbs bow heavily with the best fruit. The deliciously tangy preserves were born out of a friendship that started nearly a decade ago between Tokyo transplant Ayako Gordon and organic farmer Katsumi Taki. Gordon took Taki’s “number-two fruits”—the overripe, slightly bruised apricots and heritage and hybrid plums he bred—and coaxed out their intense flavors in small batches. Today, Gordon’s daughter Alessandra runs the business. “The jams encapsulate my mother’s philosophy of finding the perfect in the imperfect,” she says. “And Taki’s plums are so expressive and nuanced. I love how they taste slightly different every year. Each jar tells a particular story in time.” (ayakoandfamily.com)

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JUNE 2018

PHOTOGRAPH BY LENNART WEIBULL

© 2018 The Caldrea Company. All Rights Reserved.

We’ve never really been into BELL S and WHISTLES. Just BASIL and COMMON SENSE. M A DE WIT H OLIVE OIL

KEEPS HANDS

& ALOE VERA

SOFT

MADE WITH GOODNESS , NOT A LOT OF NONSENSE. Shop now at MRSMEYERS.COM

GOOD LIVING TASTEMAKER

1

3 “We design and make everything in our factory in Los Angeles. It’s a little Willy Wonka in there, with zip lines, slides, and swings, but we’re serious about what we do,” Bennett says.

2

The Cover Artist Ellen Bennett Founder & CEO of Hedley & Bennett, Los Angeles

6

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JUNE 2018

7

11

WIN THIS Want to call this apron your very own?

Enter for a chance to win it on June 7 at win.marthastewart .com. For details, see page 130.

12

LILY GL ASS (PORTR AIT); DAVID BANK /GET T Y IMAGES (MUSEO FRIDA K AHLO); PETER ARDITO (OTHERS)

Chefs Nancy Silverton and David Chang and the baritas at Blue Bottle Coffee know the satisfat ion of tying on a Hedley & Bennett apron.

Made from materials like t urdy American canvas and raw Japanese selvage denim, the colorful, comfortable designs take a beating in the kitchen and look good for years. Bennett came up with the idea six years ago while working as a line cook at a twoMichelin-tar retaurant in L.A. Frut rated with the flimsy t andard-issue version in her uniform, she decided to make her own.

An initial order of 40 has grown into a multimilliondollar business that now sells a range of workwear, all infused with Bennett’s “bright, quirky, timeless” sensibility—and her cheerleading pirit. “My purpose was to create dignity and pride in the kitchen,” she says.

“The aprons tand for all the dreamers, doers, and hut lers in the world.”

5

Bennett’s Essentials “My style mantra is solid, long-lasting basics worn with pops of color.”

10

4

1 | Block Shop Dolly napkins “I use them as bandannas. They’re small and lightweight— great for tying around your neck.” $14 each, blockshop textiles.com.

2 | Robert Siegel Beaux Gold Rim plates “These gorgeous, heavy porcelain pieces are made by a local potter, and not so precious that you can’t put them in the dishwasher.”

From $84 each, robert siegelstudio.com.

“Frida Kahlo embraced color—royal blue, red, yellow, green—in such an amazing way.”

3 | Hedley & Bennett (RED) apron “I designed it in collaboration with Dominique Ansel to support the nonprofit (RED), which fights AIDS and helps save lives.” $98, hedleyand bennett.com.

8

9

13

6 | R&Co Rockaway Salt Spray “It adds height without being stiff like hairspray.” $26, randco.com.

7 | Kristin Ess WaterBased Pomade “To tame my unruly hair, I use a little of this, right out of the shower, for naturallooking curls.” $10, target.com.

8 | Shinola Canfield watch “I like a good-sized face that covers my wrist, so I wear this men’s style.” $900, shinola.com.

9 | Nars Velvet Matte Lip Pencil, in Red Square “It’s perfectly matte, but moisturizing.” $27, narscosmetics .com.

10 | Ursa Major Force Field Daily Defense Lotion SPF 18 “I keep it in my car door console, aka ‘beauty cabinet.’” $54, ursamajorvt.com.

4 | Museo Frida Kahlo, in Mexico City “It’s out of this world.

I’m always inspired after visiting.” museofridakahlo .org.mx.

11 | Clare V. La Tropezienne “I recently upgraded to this bag, which holds everything I need—my laptop, some folders, a few zip cases.” $455, clarev.com.

5 | Repetto Cendrillon ballerina flats “They dress up or down, and you can walk for eons in them.” $295, repetto.com.

12 | Bambino cups “These bamboo glasses do double duty as low vases for ranunculus.” $20 for a set of 4, by-ekobo.us.

13 | Le Creuset round 4.5-quart Dutch oven “This pot never gets put away. It sits on my stove, ready to cook.” $310, surlatable.com.

MARTHA STEWART LIVING

43

MARTHA ST E WA RT

CHANGE MAKER Clean Oceans

80%

A NEW WAVE Our oceans cover nearly threequarters of the planet, and they’re getting hit hard these days— with everything from warming temperatures to rising tides to a deluge of pollution. Here, advocates, educators, and scientists share easy ways to help clean and protect our waters year-round.

TEXT BY SARAH ENGLER

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JUNE 2018

WR APPING YOUR HEAD AROUND the whales without harming them, importance of our oceans—and jut safely collet ing samples of their how interconneted they are to all pray to find and identify pollutants. our waterways—is like trying to “Whales are a good bioindicator pecontemplate the size of the Pacific cies for ocean health, warning us while tanding on the shore. These of problems as they develop,” Kerr bodies of water supply mot of our explains—namely, increases in garoxygen, hundreds of billions of bage and chemicals, which end up pounds of food annually, millions there via t reams, rivers, and aqof jobs, hundreds of billions of dol- uedut s after slipping through our lars to the U.S. economy, and—not pipes, running off t reets, or being to forget—priceless memories. (Long dumped into sewers. Also, 40 perwalks on the beach would be impos- cent of the carbon-dioxide pollution sible without them.) But the truth we generate gets dissolved by suris, our marine ecosytems need our face water and undergoes chemical help. Iain Kerr, chief executive officer reat ions that increase water temof Ocean Alliance in Massachusetts, peratures and make it more acidic. puts the issue quite bluntly: “Our This causes sea levels to rise and oceans have become our toilets. The compromises the delicate marine detritus from our consumer lifetyles ecosytem. The good news is we can inexorably makes its way down into help turn the tide. Read on to learn them.” His research-and-education what you can do, both at home and organization uses drones to t udy when you head to the beach.

WILL ADLER/MASSIF

of the world’s oxygen is produced by our oceans. And by 2050, unless we take action, there could be more plastic than fish swimming in them.

DON’T JUST TREAT DIARRHEA. Also treat gas and the associated cramps, pressure, and bloating with IMODIUM® Multi-Symptom Relief.

Use only as directed. © Johnson & Johnson Consumer Inc. 2018

GOOD LIVING

Help from Home Thoughtful purchases and healthy practices can clean the seas.

Aid at the Beach Whether you’re off to a river, a lake, or the ocean, follow these guidelines.

1. CHOOSE REUSABLES “Every year, 1.4 billion pounds 1. DON’T TRESPASS “There’s a reason it’s called of trash enter the ocean, and more than 85 percent ‘the beaten path,’” says Knowles. Certain walkof it is made of plat ics,” says Morgan Knowles, ways are meant for people. Climbing dunes, a media and outreach coordinator at the Florida- traipsing through vegetation, and t ripping a based Youth Environmental Alliance, which em- beach of shells all cause erosion and can dampowers kids and communities through hands-on age habitats of endangered p ecies, like sea education and eco-advocacy. The simplet habits turtles and migratory birds. Use binoculars or to adopt: Skip single-use plat ic t raws and bags a zoom lens, rather than trying to get too close. (take a cloth tote to grocery-shop, and bring your 2 . TURN OFF THE MOTOR You’ll make a lighter imown fabric bag to the dry cleaner). While on the pat on the water (and shrink your carbon footgo, drink from a reusable mug or water bottle, print) if you enjoy paddleboards, kayaks, and and keep cutlery in your work drawer. sails in place of Jet Skis and peedboats. If you 2 . WATCH WHAT YOU FLUSH The only thing that surf, consider joining a Surfrider Foundation should circle down that bowl (aside from wate) chapter near you. The California-based conis toilet paper. Items like dental floss, hair from servation group has teamed up with Scripps a brush, cotton swabs, matches, feminine prod- Intitution for Oceanography and the nonprofit ut s, and wipes (even those labeled “flushable”) Smartfin on a tool that attaches to a surfboard’s belong in the garbage. When it mixes with fats fin. It collets data about the health of your loand oils in pipes, all of the above can create big cality while you ride the waves. “Scientits have blockages (called “fatbergs”) in sewers, which previously lacked baseline information about cause wate to overflow into waterways. And changing ocean chemit ry,” explains Smartfin sadly, even partially treated sewage negatively projet manager Shannon Waters. The sensor impat s reefs, seagrasses, and marine life. currently measures temperature and motion, and in the future will log acidity, dissolved oxy3. DON’T SEND CHEMICALS DOWN THE DRAIN “We’re mot concerned about the pollution you can’t see,” gen, and chlorophyll fluorescence in the surf to says Kerr, like runoff from pet icides and fertil- help experts proat ively develop solutions to izers that flows into torm drains on rainy days, curb acidification, which damages shellfish and or indut rial chemicals in cleaning produts. Use coral reefs, and increases harmful algae blooms.

nontoxic goods for both gardening and homekeeping (Environmental Working Group has an exhaut ive lit; go to ewg.org), as well as biodegradable bar soaps or body washes that don’t have ingredients like parabens or triclosan, which can harm sea life. To find out how to safely dip ose of old medications, contat your local sanitation or environmental-health department.

3. APPLY REEF-SAFE SPF “Not all sunscreens are safe for the environment,” says Knowles. Use mineral formulas with zinc oxide and titanium dioxide intead of chemical ones containing oxybenzone, which can bleach coral and slow new growth, according to a 2015 study published by Archives of Environmental Contamination and Toxicology.

Americans consume close to 4. LEAVE THE SHORE CLEANER THAN YOU FOUND IT 5 billion pounds of seafood every year. To ensure “We sugget you take five,” says Nick Mallos, that what you’re ordering isn’t overfished or diretor of the Washington, D.C.‒based Trash caught in ways that threaten other marine life, Free Seas program for Ocean Conservancy, which like dolphins, download the Monterey Bay Aquar- is launching a beach-cleanup locator on its webium’s free Seafood Watch app. site this summer (oceanconservancy.com). “Spend five additional seconds scanning your area before you leave to make sure you’ve picked up all your trash, and grab five more trash items you see while you’re at it.” Take that garbage with you, JOIN US! Clean the sea by leaving shells behind so it doesn’t get blown out of on-site cans and and taking trash with you. Make the pledge into the water. And if you bring your dog, keep at marthastewart.com/cleanoceans. him on a leash, and pick up after him, too.

4. EAT SUSTAINABLY

Change the Day

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JUNE 2018

Plan a Green Getaway If a beach vacation is on your horizon, make it ocean-friendly with advice from Wayne Sentman, director of conservation travel programs at California’s Oceanic Society.

TREAD LIGHTLY

“Research the place you are thinking of traveling to, and learn about its issues,” he says. A crush of tourists puts extra stress on already fragile coasts and waters, so take a pass on overcrowded spots. Or travel at the very beginning or tail end of the most desirable season.

FIND RESPONSIBLE TOUR GUIDES

Look for local operators who work with small groups of tourists and consider the environmental impact of every activity, whether it’s snorkeling, diving, or fishing. “Ask conservation groups in the area who’s doing good work or supporting their efforts,” Sentman says.

A tip for finding those groups: Use the search term “friends of” with the name of your destination, as in “friends of wildlife refuge in Belize.”

BOOK ECOACCOMMODATIONS

Choose lodgings that provide information about their environmental commitments, whether it’s reducing waste or energy or donating money to local preservation efforts. Look for a thirdparty eco-certification like Green Globe (green globe.com) or Green Seal (greenseal.org).

The Best Defense Skimping on sunscreen is the equivalent of skin-care sabotage. Fortunately, the top formulas are as light as water, high-performing, and wonderfully habit-forming. Find one you love, and make SPF your BFF. TEXT BY MELISSA MILRAD GOLDSTEIN

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JUNE 2018

CHRIS CR AYMER/TRUNK ARCHIVE

ADVANCE PLACEMENT A surefire way to avoid red-tinged strap lines: Apply sunblock everywhere while naked, then put on your swimsuit.

IF YOU’VE TR AVELED around the sun a few dozen times, you’re well-versed in its negative effets—from wrinkles and dark p ots to permanent DNA damage and skin cancers. And you also know that the one thing you can do to protet yourself is to wear ample sunblock every single day. But do you? Ah, there’s the rub.

But these days, it’s easier than ever to embrace SPF. The key is to arm yourself with broad-petrum formulations that thwart every level of exposure and feel incredible (not thick or chalky) on skin. On the next page, you’ll find choices for every skin type and situation, including innovative newcomers such as clear gels that go on in seconds, and reef-safe lotions that won’t harm the oceans.

Then make sunblock a seamless tep in the morning by keeping it next to your toothpaste, suggests Steven Wang, a dermatologist in Basking Ridge, New Jersey. In a recent t udy, he found that when people tored it alongside that routinely used item, their usage increased by 20 percent in six weeks.

Lat, remember that “sunscreen is not like a seat belt—one click and you’re done,” Wang says. Stow extra bottles or t icks in your bag, glove box, and office for reinforcement.

And when you’re outside for long t retches, reapply like it’s going out of t yle. (Set your phone timer for two-hour increments; you’ll thank us 10 years from now.) Add a broadbrimmed hat, UV-blocking shades, and SPF-30-plus-rated clothing, and congrats: You’re fully covered.

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GOOD LIVING BEAUTY

FOR THE FACE Sunscreen should be the inal step in your morning skin-care routine, “even on cold or overcast days,” says dermatologist Deborah Sarnof. “Sun relects of of concrete and glass,” and UV rays penetrate windows.

Consider your complexion when choosing, and use the product year-round.

Normal

Dry

Oily

Sensitive

This new, slightly moisturizing transparent formulation slides onto skin effortlessly and layers invisibly under makeup.

Smooth on this block with soothing facial oils: It’ll give you a dewy finish without greasy residue.

And its travel-friendly solid stick makes reapplication easy.

Fear of sprouting a pimple is no excuse to skip sun protection.

Seek out oil-free options like this one with lauric acid, which helps halt the growth of acnecausing bacteria.

If you react to almost everything, err on the basic side.

Physical sunblocks, which sit on the skin’s surface, are nonirritating, provided they don’t contain fragrance or alcohol.

Avène Mineral Light Mattifying Sunscreen Lotion SPF 50+, $28, aveneusa.com.

Ocean Potion Face Clear Zinc Oxide SPF 50, $6, oceanpotion.com.

Neutrogena Hydro Boost Water Gel Lotion SPF 30, $12, neutrogena.com.

Supergoop Glow Stick Sunscreen SPF 50, $25, supergoop.com.

Head to Toe

LIPS

BABIES & KIDS

SWEATPROOF

NATURAL

They have almot no melanin, so they’re as likely as skin to get burned or develop cancer.

And the bottom one, which catches the mot light, is 12 times more likely to be affeted, per the Skin Cancer Foundation.

Hats and SPF-protet ive clothing are bet for newborns, but at 6 months, tart using sunscreen.

Matte zinc-oxide and titanium-dioxide formulas have powdery finishes, which make it easy to hold tight to squirming tots.

At ive formulas are drier to the touch, so they don’t run into eyes or compromise your tennis grip (or slide off with water and perpiration). That said, always reapply them after toweling off.

New “reef-safe” sunblocks don’t contain oxybenzone, an ingredient cited in a 2015 t udy as a fator in the bleaching of coral reefs.

(Note: Every sunscreen in this tory is oxybenzone-free.)

Coppertone Sport Free Lotion, $8, walmart.com.

Goddess Garden Natural Mineral Sunscreen Lip Balm, $4, goddessgarden.com.

Australian Gold Botanical Sunscreen SPF 50 for Kids, $16, australian gold.com.

Bare Republic Mineral Sunscreen SPF 30, $15, gobareoutside.com.

JUNE 2018

Ted Lain, an Austin, Texas, dermatologist; Elisabeth Richard, a Baltimore dermatologist; Deborah Sarnoff, a New York City dermatologist and president of the Skin Cancer Foundation; Steven Wang, director of dermatologic surgery and dermatology at Memorial SloanKettering, in Basking Ridge, New Jersey.

PETER ARDITO

SCALP

Out of sight shouldn’t mean out of mind. “We’re hearing many reports of hairt ylits finding cancerous pots,” says Sarnoff. Spritz SPF along your hairline and part, or wear a hat made of tightly woven fabric.

Coola Organic SPF 30 Scalp & Hair Mist, $26, sephora.com.

52

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GOOD LIVING BEAUTY / COUNTER INTELLIGENCE /

A Touch of Sun The best bronzers enhance any skin tone with the swish of a brush. For a subtle day-at-the-beach look, choose one of our favorites, and bask in the glow.

TEXT BY MELISSA MILRAD GOLDSTEIN

1. Chanel Les Beiges Healthy Glow Luminous Multi-Colour Powder GREAT FOR: All-around radiance.

1

The five shades in this compact swirl together to create a warm, peachy complexion. $58, chanel.com

2. Marc Jacobs O!Mega Bronze Coconut Perfect Tan GREAT FOR: A matte finish.

Extra-nice for oily types, this finely milled formula gives your skin a velvety texture. Expert tip: Sweep it under cheekbones for a contoured appearance.

2

$49, marcjacobsbeauty.com

3. L’Oreal Paris True Match Lumi Bronze It GREAT FOR: Subtle shimmer.

$15, lorealparisusa.com

4. Guerlain Terracotta Light

Bronzing Powder GREAT FOR: Fair skin.

Many bronzers look muddy on porcelain complexions, but this offers just a kiss of pretty color.

4

$53, guerlain.com

APPLYING IT Bronzer is most flattering (and believable-looking) when it hits the highest planes on the face.

Use a big, fluffy brush to sweep it from hairline to cheekbones to chin (as if drawing a number three), and repeat on the other side.

Finish with a tap on the nose.

RAVE REVIEW

Golden Ticket

When choosing a bronzer, stay within two shades of your natural color.

“St. Tropez Self Tan Classic Bronzing Mousse had been my unrivaled summer necessity since its launch 16 years ago. But the new Self Tan Purity Bronzing Water Mousse, which deepens skin with sugar beets, has elbowed it aside. It sinks in immediately, leaving the soft scent of mandarin and hibiscus behind. I use the clear foam before hitting the sack, and wake up to golden gams—and spotless bedsheets.” —MMG $42, sttropeztan.com

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JUNE 2018

PHOTOGR APHS BY YASU + JUNKO (BRONZERS), PETER ARDITO (ST. TROPE Z); ST YLING BY ELIZABETH PRESS

3

The soft iridescence makes skin dewy, and also works as a highlighter. Deep (shade shown) is beautiful on darker skin tones.

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We’re all spending more time on our phones—up to ive hours a day, according to recent studies.

But it isn’t making us happier or more eicient to be constantly connected.

Here’s how to strike a healthy balance.

TEXT BY KELLY DINARDO

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JUNE 2018

TAKE A LOOK AROUND. It’s a funny scene you wouldn’t have observed 10 years ago: People walk busy city t reets with their eyes glued to their devices. Our phones keep us company in elevators, and entertain us while we wait for our coffee order. Yes, we’re ditrated, but that’s jut the t art. Reaching for them 50 to 300 times a day has social, psychological, and physical side effets, ranging from “phubbing” (snubbing someone by t aring at your phone) to tech neck (tension caused by cont antly bending your head down) to depression, which is piking among kids, epecially teen girls. Add to that tew feeling anxious, scattered, tired, forgetful, and even less tuned in to others’ feelings.

“The vat majority of us use our devices compulsively, and it’s impating the quality of our lives,” says David Greenfield, Ph.D., founder of the Center for Internet and Technology Addit ion and an assistant clinical professor of psychiatry at the University of Connet icut School of Medicine, in Farmington. He compares mobile phones to slot machines that pit out likes intead of coins. Adam Alter, the author of Irresitible: The Rise of Addictive Technology and the Business of Keeping Us Hooked (Penguin Press) and an associate professor of marketing at the New York University Stern School of Business, likens our phone habits to addit ions such as nicotine dependency, which create chemical imbalances in the brain. In fat, a November 2017 t udy by Korean researchers showed that smartphone overuse can have a measurable negative neurological effet on teens.

We’re at a tipping point. Many of us—65 percent, according to a 2017 American Psychological Association report—believe that periodic unplugging would improve our mental health, but only a few (28 percent) at ually follow through and do it.

Since our devices are here to tay, read on for ways to etablish a healthier relationship with your phone, and things will tart looking up.

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

Dialing It Back

GOOD LIVING HEALTH

TRACK YOUR (TRUE) USE How many times a day do you check your phone?

Whatever figure you came up with, double it. Research has shown that we use our devices nearly twice as much as we think we do. To know your real numbers, enlit, well, your phone. Then retool it to support positive habits intead of enabling bad ones.

Usage trackers like Moment and Offtime keep tabs on your overall phone-in-hand time and minutes p ent in p ecific apps. (The 15 minutes you thought you p ent on email was at ually 25 minutes on Pinteret.) You can then use them to block problem apps after a certain amount of time (so you don’t drown in an endless Facebook comment thread), or to ping you when you hit a daily total limit.

CURB TEMPTATION By design, phones make it easy to slide down the rabbit hole, so that checking the weather pirals into a lot half hour. Intagram, for example, reportedly withholds new likes, then delivers them in a flurry to discourage you from closing the app, according to Ramsay Brown, cofounder of Boundless Mind, a tech and neuroscience tartup formerly known as Dopamine Labs. But you can outwit them if you know the right moves. Firt, move problem apps from your home screen to a secondary one, and keep only functional apps (map, camera) front and center. Also, try switching your diplay to grayscale. The Technicolor icons and red-bubble notifications lose their candylike pull in black-and-white, per tech ethicits such as Time Well Spent founder Tritan Harris. The process varies by phone manufat urer, but the option usually lives in the Accessibility menu, and detailed intructions are readily available online. As a bonus, your phone’s battery will lat much longer. Finally, be sure to turn off push notifications (usually found in Settings, under Notifications). That way, you won’t jump at every news alert or social pot.

FOLLOW THE OUT-OF-SIGHT RULE These devices may be tiny, but their mere presence is so dit rat ing that they interfere with our cognition (not to mention our relationships). For an April 2017 t udy, researchers at the University of Texas at Aut in McCombs School of Business adminitered a series of tet s that required full concentration and told participants to silence their phones. Then they intruted one group to put their phones on the table facedown, a second group to put them in their pocket or bag, and a third to leave them in another room.

Only the lat group did well. The scientits peculate

that having a phone within reach reduces the ability to focus because part of the brain is expending effort to not grab it, even when it’s not buzzing. In another tudy, researchers asked employees how they reated when their bosses picked up their cell during a meeting.

Their answers included feeling less engaged with work, and less trut ing of their supervisor. When you don’t need it, don’t bring it.

(Novel idea: Wear a watch to tell time!)

NO DEVICES WHILE DRIVING Fourteen percent of fatal dit rated-driving crashes in 2016 involved cell-phone use, per the mot recent data from the National Highway Traffic Safety Adminitration. Put yours somewhere completely inaccessible, like in the glove box or trunk, when you’re behind the wheel. Or intall an app like Cellcontrol, which comes with a Bluetooth device that disables apps and phone and texting functions for the driver. Phone makers are also helping out: Apple, Google, and Samsung all have do-not-dit urb modes (some kick in automatically; others you need to enable) that sense when you’re in a moving car.

SCHEDULE PHONE-FREE TIME And treat it like it’s sacred. Experts sugget avoiding technology for at leat the firt half hour you’re awake; at mealtimes (sorry, turning it screen-side-down or muting it isn’t enough; have family members check them at the door, the way President Obama had his White House taffers do, or turn off the Wi-Fi); and for the lat hour before bed, since the blue light and time-suck fator can mess with your sleep. Also, make time for any at ivity that reminds you that fulfillment doesn’t come from digital likes, whether it’s hiking or going to a museum or a movie.

Danish researchers found that people who tayed off Facebook for one week rated themselves happier at the end of the experiment.

(At the very leat, you could top following the people who rile you up.) “The true antidote to tech overload, or any other additive behavior, is real-time social relationships,” says Greenfield. Alter concurs: “Do your bet to talk to friends face-to-face, exercise, get outdoors—all the enriching things we do less of because we pend so much time on screens.”

Smartphone SOS If you can’t resist the urge to check in, try these analog strategies.

REWARD YOURSELF

Often what your brain really wants is entertainment, connection, or a break. Find it in a different way, like chatting with a coworker, going for a walk, or playing with a pet.

MAKE A LIST On paper, that is. Write down activities you want to do more of but don’t seem to have time for. Maybe it’s cooking, knitting, or meditation. Then, instead of thumbing through Twitter, spend at least 10 minutes a day doing one of them.

READ A BOOK Or a magazine. (This one counts!)

Keep one in your bag for commuting if you ride a train or bus; waiting in line or for an appointment; and other toetapping times (kids’ sports practice, hair color touch-ups).

JUST BREATHE Practice “ha” breaths, which support diaphragmatic breathing, quell stress, and encourage relaxation. Inhale slowly and smoothly through your nose, then exhale completely with a whispered haaaa sound. Pause for three counts. Repeat 10 times, then let your breath return to normal.

For more tips on how to improve your health and well-being, visit martha stewart.com/strive.

MARTHA STEWART LIVING

59

GOOD LIVING

Ask Martha

I like to freeze fresh fruit when it’s in season— but how do I prevent it from getting too icy?

—Filippa Christensen, Topeka, Kans.

Firt, freeze the fruit in a single layer on a baking sheet. Then transfer it to freezer bags, which are made from epecially thick platic to withtand the frigid temperature (and are t urdy enough to be washed and reused).

Finally, “vacuum seal” the fruit, no pecial equipment necessary: Fill a bowl that’s larger than the contents of the bag with water. Slowly lower the open bag (with fruit inside) into the bowl until the water level is jut below the zipper, taking care not to let any seep in. Seal the bag, and take it out of the bowl. The pressure of the water pushes the air out of the bag, creating an airtight seal around the food that helps prevents ice buildup. Fruit tored this way will lat up to three months.

60

JUNE 2018

PHOTOGRAPH BY JONATHAN KANTOR

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This bladder leak underwear just keeps getting better.”

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A DV E R T I S E M E N T

GOOD LIVING

I’m in the market for new Adirondack chairs—any recommendations?

—Tiana Jameson, El Paso, Texas

Yes! We like the modern takes on the classic tyle below, both of which feature high-quality, eco-friendly materials and sophit icated colors.

Canadian company Jardinique enlits premium cypress wood for its minimalit version (left), then finishes it with a tain or any SherwinWilliams paint color you choose, and flat-packs it to cut down on both shipping cots and carbon footprint. (The company even includes a container of touch-up paint in your order.) We also love the comfortable, super-durable chair from Loll Designs, which is made from recycled milk jugs and comes in 11 hues.

Dog-and-Cat Days of Summer

WIN $25K

Summer is the time for both you and your pet to bask in the warm months ahead. Here are some tips

by Purina® Chief Veterinarian Dr. Kurt Venator to help keep them safe, so you can focus on all the fun you’ll have together.

To make your home more like Martha’s, visit martha stewart.com/ LikeMartha25k and enter to win $25,000.

For details, see page 130.

Keep it cool. Though you may be tempted to take your pet with you on the road, the inside of your car can reach

Jardinique Classic Westport chair, in Edamame, $399, jardinique.com.

120° F in a matter of minutes, even in the shade. It’s best to leave them at home

Loll Designs chair, in Slate, from $480, dwr.com.

where they’ll stay cool and relaxed.

Keep them hydrated. If you do take them out in the hot weather, make

| PET TIP |

sure to pack a portable water bowl and plenty of cold water for your pets. Make keep them well hydrated.

When you’re hitting the road with a furry friend, she’s safest in a crate that’s firmly anchored with a seat belt. But if you prefer to give her a bit more mobility, leave the front to human passengers, and keep the dog in the back, tethered with restraints.

(We suggest the Sleepypod Clickit Sport dog safety harness; $75, chewy.com.) A few more pointers: Build in time to stop every two to three hours for fresh air and potty breaks, and never leave your dog alone in the car.

Don’t forget the treats. Keep treats on hand for a quick snack, like the new Purina® Beggin’ Crunch! treats which are great for on the go. For some pets, ice cubes in a bowl are also a great treat on a hot summer day.

Check out more summer-fun advice from pet experts and stay in the know with your daily dose of pet tips at:

LET US HELP YOU!

bhg.com/pets365

E-mail your questions to askmartha@marthastewart.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.

62

JUNE 2018

PETER ARDITO (CHAIRS); KRITOF STUDIO/GET T Y IMAGES (DOG)

Travel Smart

sure your dog drinks water every hour to

HE KNOWS WHERE HIS FOOD COMES FROM.

And so do we.

Every ingredient we use is traced back to our trusted sources. Learn more about the purpose behind the ingredients Purina uses and why they are in your pet’s food at purina.com/quality.

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

GOOD LIVING

KIT HIM OUT

A sleek leather portfolio from Shinola will neatly hold and organize his devices, pens, and earbuds—so he can zip through the day with ease. $395, shinola.com.

Sharpen his wardrobe with Raleigh Denim Workshop’s welt-pocket oxford, handcrafted in North Carolina. $195, raleighdenimworkshop.com.

Hanro of Switzerland woven pants get even cozier over time. $128, shop.hanrousa.com.

/ EDITORS’ PICKS /

Tops for the Pops CUE THE BBQ

Martha Stewart Collection’s sturdy grilling tools even have bottle openers at the ends of their handles.

This Father’s Day, butter him up with more than pancakes. He’ll flip for a polished organizer, sturdy grill tools, and pj’s for lazy Sundays.

MIX A GOOD DRINK

Spend happy hour at home with tequila reposado by Viva XXXII, a smooth sip with hints of vanilla and caramel.

$80 for set, including tongs (not shown), macys.com.

$45 for 750 ml, viva32.com.

PLAN A GETAWAY

KICK UP HIS STYLE

Capri Vento leather sneakers

by Koio will keep him light on his feet and looking fly. $248, koio.co.

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JUNE 2018

And pack his things in a throwback bag.

This Lands’ End Seagoing medium duffel is a remake of the company’s durable 1970s favorite. $60, landsend.com.

ADD SOME FIZZ

Celebrate him with a beverage made just for him in Aarke’s sleek stainless steel carbonated-water maker. $199, aarke.com.

PHOTOGRAPHS BY PETER ARDITO

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Everyday FOOD

FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY MEGAN HEDGPETH

COOK, NOURISH, ENJOY

| HEALTHY APPETITE |

PLAY IT COOL Cucumbers are capable of much more than crunching up salads and soothing puffy eyes.

They can help balance blood sugar and strengthen bones—and at 95 percent water, they’re hydrating, too. Work the crisp, mild fruit into these recipes, and reap the beneits any time of day.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY REN FULLER

MARTHA STEWART LIVING

69

For an Unexpected Side

Garlic-Ginger Cucumbers Cucumbers contain an antioxidant that supports brain health, and inflammationfighting ginger helps with digestion.

Quarter 1 pound baby cucumbers lengthwise (if longer than 3 inches, halve crosswise firt).

Toss with 1 teap oon kosher salt and ½ teap oon sugar. Let t and 30 minutes, tossing occasionally. Drain, then toss with 2 teapoons each rice vinegar and reduced-sodium soy sauce. Heat 1 tablepoon safflower oil in a small skillet over medium-high. Add 1 tablepoon julienned fresh ginger and 3 smashed garlic cloves. Cook, tirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine.

Season again, if desired. Transfer to a serving dish, discarding liquid. Top with toated sesame seeds and a few drops of hot chili oil.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4

For a Thirst-Quenching Drink

Cucumber Ice Cubes Freeze the fruit in pieces to keep your water, seltzer, or lemonade cold. Snack on them afterward to sneak in potassium, an electrolyte that can stabilize blood sugar.

Halve 1 English cucumber lengthwise; seed.

Cut into 2-inch pieces; freeze on a parchmentlined rimmed baking sheet until solid, at leat 4 hours. Transfer to freezer bags to tore.

ACTIVE TIME: SERVES:

5 MIN. | TOTAL TIME: 4 HR. 5 MIN.

4

For a Superpowered Lunch

Scandinavian Shrimpand-Cucumber Sandwich With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.

Add 1 pound peeled, deveined medium shrimp to a pot of salted boiling water. Return jut to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise. Soak ½ cup thinly sliced red onion in cold water 10 minutes; drain.

Whisk together 3 tablep oons fresh lemon juice, 2 teap oons grated lemon zest, 2 tablep oons rinsed capers, and ¼ cup extra-virgin olive oil.

Season with kosher salt and freshly ground pepper.

Toss with shrimp, onion, 1 cup thinly sliced English cucumber, and 2 packed tablep oons chopped fresh dill to combine. Spread Neufchatel onto slices of lightly toated pumpernickel; top with sliced hard-cooked egg and shrimp mixture.

ACTIVE/TOTAL TIME:

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JUNE 2018

35 MIN. | SERVES: 4

Keep cuke cubes refrigerated in a pitcher of water in the refrigerator for infused sips all day.

®, TM, © 2018 Kashi Co.

EVERYDAY FOOD

| PERFECTING . . . |

THE SUMMERTIME SIDE Potato salad is Americana in a bowl. Fine-tune it with our tried-and-true technique—evenly cut spuds for consistent bites, grainy mustard for zip— and it’ll be the hero of your next picnic or block party.

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

To save time, chop the celery, scallions, and cornichons for the dressing while the potatoes cool.

Russet

Yukon Gold

New

Every kind of potato has good qualities, but we like three in particular for this dish. Once cooked, starchy russets will stay intact if handled gently, yet easily break down for a semi-mashed finish (shown here). Yukon Golds are a great allpurpose spud with a creamy bite. And waxy new potatoes (the densest, least starchy option) stay firm, so they’re ideal if you prefer a more structured salad. See how to use them on the next page.

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JUNE 2018

PHOTOGR APHS BY PETER ARDITO (POTATO T YPES); FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEGAN HEDGPETH

Top Taters

© 2018 Tyson Foods, Inc.

EVERYDAY FOOD Whole-grain mustard • Celery • Cornichons • Scallions

•

Russet potatoes • Distilled white vinegar • Mayonnaise •

Grocery List for Our Classic

1

2

3

Prep Potatoes

Cook & Season

Dress to Impress

Peel 3 pounds russet potatoes (about 6 medium). Slice lengthwise into 1-inch-thick planks.

Lay flat and slice again into 1-inch-thick t rips. Stack t rips together and cut crosswise into

In a large pot, cover potatoes with at leat 2 inches of water and season generously with kosher salt. Bring to a boil, then reduce heat to medium-high and continue boiling until potatoes are tender and easily pierced with the tip of a knife, 8 to 9 minutes. Drain and transfer to a bowl. Toss with 2 tablep oons vinegar; season with salt and freshly ground pepper. Let cool completely, about 30 minutes.

Meanwhile, whisk together

¾ cup mayonnaise, 2 tablepoons mustard, and 1 tablepoon vinegar. Stir in 1 cup finely chopped celery (from 3 talks); ½ cup sliced cornichons (from about 20); and ⅓ cup finely chopped scallions (from 3). Gently fold mayonnaise mixture into cooked potatoes; season with salt and pepper. Serve, or refrigerate in an airtight container up to 1 day (bring to room temperature before serving, about 30 minutes).

Loyal to the Boil The right cooking technique results in fluffy, flavorful potatoes every time.

Steaming is a popular method but can produce too-soft exteriors and undercooked centers.

Our test kitchen favors starting in cool water and boiling, which ensures evenly textured spuds that are seasoned to the core.

NEXT LEVEL Two more ways to work potato salad.

Go Fresh and Herby Replace russets with unpeeled whole mixed new potatoes, boiled until fork-tender, about 9 minutes.

Drain and lightly smash. Toss with 2 tablespoons each red-wine vinegar and fresh lemon juice, ½ teaspoon grated lemon zest, and ¾ cup extra-virgin olive oil (omit white vinegar, mayonnaise, and mustard). Let cool completely.

Replace scallions and cornichons with ½ cup finely chopped sweet onion, and stir in ½ cup each roughly chopped parsley and celery leaves, plus 1 tablespoon chopped fresh oregano. Season with salt and pepper; serve.

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JUNE 2018

Try a Warm German Style Use scrubbed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces, in place of russets. Boil until fork-tender, about 6 minutes.

Let cool slightly. Whisk together 2 tablespoons each melted butter and extra-virgin olive oil with 3 tablespoons apple-cider vinegar and toss with warm potatoes (omit white vinegar, mayonnaise, and mustard). Replace celery and scallions with 1 cup crumbled cooked bacon (from 8 ounces), 2 thinly sliced shallots, and 1 teaspoon toasted caraway seeds.

Season with salt and pepper; serve warm.

| WHAT’S FOR DINNER? |

Fresh Bets Farmers’ markets are swimming in crisp, colorful produce that makes every meal better. Top Asian pork buns with a tangy bok-choy-and-red-pepper slaw, toss peas and arugula into pasta, or char some zucchini on the grill—and dive in.

TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

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JUNE 2018

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

FOO

Asian Pork Buns With Bok-Choy Slaw

Miso Salmon With Asparagus and Carrots

Grilled-Chicken-and-Zucchini Salad

Gnocchi With Peas and Egg

½ cup hoisin sauce 4 teaspoons sambal oelek, plus more for serving

Miso Salmon With Asparagus and Carrots 1 cup couscous Kosher salt and freshly ground pepper

5 tablespoons distilled white vinegar

2½ teaspoons finely grated ginger (from a peeled 1-inch piece)

1 red bell pepper, halved, seeded, and cut into ¼-inch strips (1½ cups)

1½ teaspoons finely grated lemon zest, plus wedges for serving

1 small head bok choy, stems thinly sliced (1 cup), leaves reserved Kosher salt and freshly ground pepper 1 pound ground pork 8 teaspoons mayonnaise 4 split-top hot-dog buns, such as King’s Hawaiian

½ cup lightly packed fresh herbs, such as mint, cilantro, or basil 1. Stir together hoisin, sambal oelek, and 1 tablespoon vinegar.

In another bowl, stir together bell pepper, bok-choy stems, and remaining ¼ cup vinegar. Season with salt and pepper.

2. Place pork in a medium nonstick skillet over medium-high heat.

Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add ¼ cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.

3. Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

ACTIVE /TOTAL TIME:

30 MIN. | SERVES: 4

Grilled-Chicken-and-Zucchini Salad ½ cup plain yogurt (not Greek) 1 clove garlic, minced (1 teaspoon)

¼ cup extra-virgin olive oil, plus more for brushing 1 tablespoon chopped fresh dill, plus ¼ cup packed dill sprigs Kosher salt and freshly ground pepper 8 chicken cutlets (about 1¼ pounds) 3 medium zucchini (about 1 pound), cut lengthwise into ½-inch-thick planks 1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice

1 romaine-lettuce heart, thinly sliced crosswise (4 cups) 6 globe radishes, cut into ½-inch wedges (¾ cup)

1. Preheat grill to medium-high. Stir together yogurt, garlic, 1 tablespoon oil, and chopped dill; season with salt and pepper.

Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini with 1 tablespoon oil and zest; season with salt and pepper.

2. Brush grill with oil. Grill chicken and zucchini until chicken is just cooked through and zucchini are charred in spots and tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per side for zucchini.

3. Toss lettuce, radishes, and dill sprigs with remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Serve chicken and zucchini with salad.

ACTIVE TIME:

40 MIN. | TOTAL TIME: 55 MIN. | SERVES: 4

2 tablespoons unsalted butter 1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced 4 carrots, peeled and cut on the bias into ½-inch pieces (1½ cups)

2 tablespoons white or yellow miso 4 boneless, skinless salmon fillets (each 1 inch thick) 1 pound asparagus, trimmed

1. Bring 1 cup water to a boil in a small pot. Add couscous, ¼ teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add ½ teaspoon zest; fluff with a fork.

2. Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1½ teaspoons ginger.

Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.

3. Season fish with salt, pepper, and remaining 1 teaspoon zest.

Add to skillet with asparagus, cover, and cook 5 to 6 minutes.

Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.

ACTIVE TIME:

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

Gnocchi With Peas and Egg Kosher salt and freshly ground pepper 4 large eggs 1 pound fresh or frozen gnocchi 1½ cups fresh or thawed frozen peas (7 ounces) 5 ounces arugula, tough stems removed, cut into 3-inch pieces 2 tablespoons unsalted butter 1 cup thinly sliced white onion

⅓ cup heavy cream 2 ounces grated Parmesan (¾ cup), plus more for serving

1. Bring a large pot of salted water to a boil. Add eggs, reduce heat to medium, and simmer 6 minutes. Remove eggs; run under cold water to stop cooking, then peel.

2. Return water in pot to a boil. Add gnocchi and cook until they float, 1 to 3 minutes. Add peas; return to a boil, then stir in arugula.

Drain, reserving ¾ cup pasta water.

3. Melt butter in pot over medium-high heat. Add onion; cook until translucent, about 3 minutes. Add cream, cheese, and ¼ cup reserved pasta water and simmer, stirring, 1 minute. Add gnocchi mixture; toss to combine, then simmer 30 seconds more.

Add additional pasta water, 1 tablespoon at a time, as needed to create a creamy sauce. Season with salt and pepper and serve with halved eggs, sprinkled with more cheese and pepper.

ACTIVE TIME:

30 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4

© 20 18 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED

Asian Pork Buns With Bok-Choy Slaw

your recipes with

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| KITCHEN WISDOM |

LIQUID ASSET When selecting a primo olive oil, start with two magic words: extra virgin. To earn this descriptor, a blend has to have complex lavor, low acidity, and a fresh aroma. But as with wine, each bottle tastes distinct, ranging from delicate and fruity (best with lighter foods) to robust and peppery (to pair with bolder dishes). Keep two kinds on hand—one for everyday cooking, another for a inal splash of lavor—and ile away these tips on shopping and storage.

TEXT BY CLAIRE SULLIVAN

EVERYDAY OILS

FINISHING OILS

LABEL LINGO

HOW TO STORE IT

Sauté away, but olive oil’s smoke point is too low for hightemperature searing and frying. (Use safflower instead.)

Perfect for salad dressings, dipping bread, or drizzling over soup.

Country of Origin: Look for a specific grove location, rather than broad terms like “product of” or “bottled in.”

Heat, air, and light turn olive oil rancid, but it’ll last up to a year in a cool, dark place. (If it’s gone bad, it’ll smell like cucumbers; if it smells sweet, it’s been exposed to too much light.) Cap it tightly between uses, and purchase small bottles frequently to ensure freshness.

California Olive Ranch Everyday Extra Virgin Olive Oil: Subtle melon and almond notes. $13 for 17 oz., california oliveranch.com.

Gaea Fresh Extra Virgin Olive Oil: Spicy and fruity. $17.50 for 17 oz., jet.com.

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JUNE 2018

Frantoi Cutrera Grand Cru Biancolilla Extra Virgin Olive Oil: Buttery and full-bodied. $30 for 17 oz., eataly.com.

Castillo de Canena Arbequina Extra Virgin Olive Oil: A little nutty, with a peppery bite. $24 for 500 ml, amazon.com.

Castello di Poppiano Laudemio Extra Virgin Olive Oil: Extra-grassy. $35 for 500 ml, fresh direct.com.

Harvest Date: The fresher, the better, and hand-stamped tends to indicate higher quality.

Cold Pressed: This is just the standard extracting method; it doesn’t speak to quality.

PROP ST YLING BY MEGAN HEDGPETH

Food Editors’ Favorites

Garden Gala

Backyard Bash

Find us in the deli

Fancy.

BUT NOT TOO Fancy.

TM

FOO For a sweet crunch, use half of the toasted pecans inside the bars, and the other half sprinkled on top with brown sugar.

Butter-Pecan Blondies If you’d rather not use rum, increase the amount of vanilla to four teaspoons.

1½ cups whole pecans 2 sticks unsalted butter, melted, plus more for brushing 2 cups unbleached all-purpose flour, plus more for dusting 1½ teaspoons kosher salt 2 cups light-brown sugar, plus 2 tablespoons for sprinkling

2 large eggs, room temperature 1 tablespoon pure vanilla extract 1 tablespoon dark rum (optional)

1. Preheat oven to 350°. Spread

2. Brush a 9-by-13-inch baking dish with butter, then dut with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined.

Add eggs; whisk until combined.

Add vanilla and rum. Fold in flour mixture with a patula until jut combined (do not overmix). Fold in half of nuts.

| SWEETS |

Raising the Bar Blondies prove that pantry staples like lour, brown sugar, butter, and eggs can be spun into pure gold—and without a mixer, at that. Amp up their lavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.

TEXT BY CLAIRE SULLIVAN RECIPE BY SHIRA BOCAR

3. Transfer batter to prepared dish; smooth top with an offset patula. Sprinkle top with remaining nuts and 2 tablepoons brown sugar. Bake until golden around edges and a teter inserted in center comes out with very few crumbs, 22 to 24 minutes.

4. Transfer to a wire rack and

let cool completely before cutting into squares. Blondies can be tored in an airtight container at room temperature up to 3 days.

20 MIN. | TOTAL TIME : 45 MIN., PLUS COOLING | MAKES: 24 BARS

ACTIVE TIME:

80

JUNE 2018

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEGAN HEDGPETH

pecans on a rimmed baking sheet; toat until fragrant, 6 to 7 minutes. Let cool, then chop.

DELICIOUSLY HEART HEALTHY

While many factors affect heart disease, diets low in saturated fat and cholesterol may reduce the risk of heart disease. ®, TM, © 2017 Kellogg NA Co.

Now featuring Martha Stewart in Chicago, New York City, Las Vegas and Los Angeles — and the ultimate Martha Stewart Experience in select cities - our savory Wine & Food Experience series is an American culinary tour for fans and connoisseurs alike. Indulge in this savory exploration showcasing the best food, wine, beer and spirits from local and national chefs and mixologists.

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June “All the summer world was bright and fresh, and brimming with life. . . . There was cheer in every face and a spring in every step.”

—Mark Twain, The Adventures of Tom Sawyer

PHOTOGRAPH BY KATE MATHIS

MARTHA STEWART LIVING

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WATER WAYS 84

In an airy Connecticut home just steps from Long Island Sound, a pastry chef turned entrepreneur illed a new house with old-world inds and sot, natural materials to create a relaxed vibe that’s as fluid as the tide.

PHOTOGRAPHS BY NICOLE FRANZEN TEXT BY CATHERINE HONG

LOVE AND LIGHT Reclaimed-wood beams lend a wellworn feel to Laura Jayson and Ted Waters’s Rowayton home, which they built in 2011. The Brazilian-hardwood dining table is an antique, and the Ay Illuminate light fixture was purchased at HomeStories, in Brooklyn. Opposite: The house is clad in gray wood shingles, echoing the neighboring ones built when this town was still an oystering village. Waters looks on as Jayson and their son put toes in the sound.

HE WORDS SHINY AND NEW have never resonated with Laura Jayson. “Give me something old or weathered,” she says.

“I like objets with hitory.” And true to form, when a crumbling Vitorian in an unbeatable location—right on the edge of Long Island Sound on Rowayton’s Bell Island, and jut a tone’s throw from both her parents’ and siter’s places— caught the eyes of Jayson and her longtime love, Ted Waters, they couldn’t resit the opportunity. But even she had to admit the truture was a goner.

“The walls were so rotted, you could put your finger through them,” she recalls. “We had to tear it down and tart fresh.”

Fortunately, Jayson knew jut the person to turn to: Andy Glazer, a family friend and local builder who pecializes in retoring hitoric houses and contruting new ones in the pirit of the pat.

Together, they designed a three-bedroom home that has all the charm of a weathered seaside cottage, but without a hint of creakiness, dimness, or drafts.

Their next priority was optimizing the site’s incredible views. “Sometimes the sound appears glassy blue, other times a steely gray,” says Jayson. “It changes from hour to hour, season to season. It’s mesmerizing.” To create essentially a viewing pane for it, Glazer opened up the entire back wall of the firt floor with 10-foot-high Kolbe windows and

T

CLOSE TO HOME Above: The couple; their son, Jayse, age 3; and their Labrador, Jake, relax on the pergola in their front yard. “I grew up right around the corner,” Jayson says. “Rowayton is a small coastal community with tight-knit families. In the summer, there are probably more boats than people here.”

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EBB AND FLOW To complement rather than compete with the view, the couple’s living room is a study in neutrals and organic textures, from the smooth concrete fireplace façade to the stucco walls to the plush sheepskin and cowhide accents. The midcentury chairs were flea-market finds, the vintage Adrian Pearsall double rocker was procured on eBay, and the teak tables are from Terrain.

matching French doors that lead right out to the water. “That was the bet decision we made,” she says. Envisioning, building, and outfitting the home also turned into a creative vocation for Jayson: A formally trained patry chef, she owned Flea, a vintage home-goods shop and café in Rowayton, for a time before launching El Co, a design, development, and consulting business, with her partner, Laura Grabe. They’ve also refurbished a 1950s camper trailer, transforming it into a mobile “caravan bar” that’s used to cater parties around the area.

Back in Jayson’s home, earthy materials give every room a lived-in patina. Decorative ceiling beams were sourced from an old barn in Wisconsin, and stone walls in the kitchen, made from six-inch mortared granite, have the centuries-old feel of farmhouses in Ibiza and Majorca. “We love that finca tyle,” says Jayson, who cooks and entertains regularly. “It has warmth and soul.” The soft palette of grays, taupes, wheats, and whites continues uptairs, where glossy painted floors anchor the couple’s serene bedroom. From those northeat-facing windows, the family can take in some knockout sunrises.

“They’re beautiful,” she says. “It’s jut a matter of waking up in time!”

REFLECTIVE SURFACES An array of old mirrors, which Jayson snapped up for less than five dollars each and spray-painted white, brightens the downstairs powder room. The wood paneling on the walls, repurposed from the floor of an old inn in New Canaan, is also used on the home’s first-floor ceiling.

COOK’S QUARTERS Stone walls give the kitchen a rustic quality, while open shelves and a high-powered professional-grade faucet make it efficient. The pendant lights and stools are vintage, and the countertop is pietra del Cardoso, a honed granite Jayson admires for its “water-like pattern.” Far right: Jayson (in hat) and her business partner, Laura Grabe, with their refurbished mobile caravan bar, which can be rented to cater outdoor parties (elcohome.com).

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ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY SAR AH CAVE

CALMEST WATERS The master bedroom holds little more than a king-size rattan bed Jayson bought years ago, a nightstand she painted white, a vintage lamp, and a ceremonial juju hat from Cameroon (found on Etsy).

The walls are painted in Benjamin Moore’s Moonshine.

BASIL

PARSLEY

TARRAGON

CHIVES

CHERVIL

THAI BASIL

CILANTRO

BRONZE FENNEL

DILL

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OREGANO

SAGE MINT

ROSEMARY

SAVORY

THYME

MARJORAM

IF A PINCH OF FRESH MINT OR BASIL MAKES ANY DISH MORE FRAGRANT, IMAGINE WHAT A WHOLE BUNCH CAN DO. CHOP, MUDDLE, AND TOSS THE SEASON’S BEST INTO OUR RECIPES FOR BOLD, AROMATIC FLAVOR, THEN USE OUR SMART TECHNIQUES FOR ENJOYING EVERY LAST SPRIG. PHOTOGRAPHS BY CHRISTOPHER TESTANI TEXT BY MICHELLE SHIH RECIPES BY GREG LOFTS

SINGULAR CILANTRO What do you get when you bliter tomatillos, onion, and jalapeños in a cat-iron skillet, then blitz them in a blender with cilantro and a squeeze of lime? An additive salsa that lends heat and pice to more than chips. Here, part of the batch flavors a pan of shredded chicken, and the ret is pooned onto cripy totadas heaped with the meat and cinnamon-scented mashed beans.

Grilled-Chicken Tostadas With TomatilloCilantro Salsa For recipes, see page 119.

STORING HERBS To keep all kinds except basil fresh longer, loosely wrap them in a paper towel, then put them in a resealable plastic bag in the fridge. Store basil as you found it in the market—either at room temperature, or refrigerated upright in half an inch of water in a glass, covered with a plastic bag.

THE DETAILS: Hitoshi Kato Ridge medium plate, $68, rwguild.com.

BEAUTIFUL BASIL Shrimp, snap peas, and shiitake mushrooms get a quick sauté before they’re tossed into glass noodles, which are ready after a 10-minute soak in boiling-hot water. (Ah, the joy of fat cooking in summer.) The crowning touch: big handfuls of leafy basil, which are tirred in at the end for bright flavor, their raw edges softened slightly by the heat.

Shrimp-andBasil Glass-Noodle Stir-Fry

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MARVELOUS MINT If you associate this tingly tender herb with mojitos and iced tea, consider a savory twit. Throw a half-cup of packed leaves in the food processor with pitachios, pecorino, and lemon zet, and it mellows into an umami-rich sauce to fold into pata.

Let the noodles cool a bit before tirring it in, or the herb will cook and lose what’s left of its kick.

WHIP IT INTO COMPOUND BUTTER Place a pat on a steak for extra sizzle before serving, or spread it onto a ham-and-Brie or avocado-and-tomato sandwich.

In a food processor, finely chop

⅓ cup fresh tender herbs (or 1 to 2 tablespoons leaves from hardy herbs). Add 1 stick roomtemperature unsalted butter and 1 teaspoon kosher salt; pulse to combine. Place on a sheet of plastic wrap or parchment and fold it in half toward you, then roll back and forth to form a log.

Twist ends to seal; refrigerate up to 1 month, or freeze up to 3 months.

USE IT IN SEASONINGS Blend extra sprigs with salt to enliven meat, fish, or vegetables; or into sugar to rim a cocktail glass.

Campanelle With PistachioMint Pesto, Asparagus, and Cherry Tomatoes

In a food processor, combine ¾ cup either kosher salt or sugar and ½ cup fresh tender herbs, such as basil, mint, or cilantro. Pulse until herbs are finely ground and mixture is well combined.

Both will keep in an airtight container up to 6 months.

THE DETAILS: KH Wurtz medium flat bowls, in White and Blue, $80 each, rwguild.com.

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TASTY TARRAGON AND THYME Jut as a wedge of citrus makes a cocktail sing, herbs pruce up any libation. Steep prigs in syrup, as we did for the gin-and-tarragon slushie here, or muddle them with other ingredients: The thyme in this Caribbean-infleted refresher combines lime and ginger with rooibos tea for a tropical riff on an old country-club favorite.

Frozen G&T (Gin-and-Tarragon) Lemonade

Rooibos Limeade

This herb is like the quiet kid in high school who dazzles at the reunion. Once sidelined as a garnish, it tars in this Greekinpired lamb burger, puntuating the juicy patty, yogurt-feta sauce, and chopped tomato salad with fresh, peppery flavor.

Serve it with rosemary shoetring potatoes—both ingredients get super-cripy when flash-fried briefly.

Grilled Lamb Burger With Yogurt-Feta Sauce

Rosemary Shoestring Fries

HOW TO FREEZE & DRY HERBS

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FREEZE Chop leaves off any herb and fill an ice-cube tray threequarters full with them, pressing down to compress. Pour in boiling water to cover. Freeze, pop out cubes, and store in a resealable plastic bag up to 6 months.

DRY Lay sprigs on a cooling rack over a tray (so air can circulate) for 2 to 3 days, turning a few times.

They’re done when they crumble if crushed between your fingers, and will last up to 1 year in a sealed container.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF; ILLUSTR ATIONS BY BROWN BIRD DESIGN; HALIBUT FROM AL ASK A SEAFOOD, WILDAL ASK ASEAFOOD.COM

POWERFUL PARSLEY

OUTSTANDING OREGANO Intead of marinating halibut before cooking, flip the order and bathe it in flavor after it’s grilled. The advantage: No wate.

Since it hasn’t touched raw fish, you can use the ret as a vinaigrette for a bed of potatoes, cipollini onions, and arugula.

Chopped oregano perfumes the dressing, and whole prigs char with the fish, turning earthy and sweet in the process.

Grilled Halibut Steak With Potatoes, Olives, and Onions

MAKE AN INFUSED OIL This fragrant elixir can stand in for olive oil in any dressing or marinade.

In a small saucepan, combine 2 cups extra-virgin olive oil with a handful of any fresh herb. Cook over medium heat until hot to the touch, about 5 minutes. Let cool, then store in an airtight container in a cool, dark spot up to 3 months.

the RANGE LI FE

RIDING HIGH Elizabeth Poett surveys her family’s 14,000 grassy acres. Today, their 181-year-old spread is completely modernized, yet takes a sustainable approach and is rooted in generations of rich history—and handme-down recipes.

When these hardworking cowgirls and cowboys get the chance to kick back, they do so in spirited style. Here’s how a California family keeps a tradition of celebrating summer on the ranch, and thanking loved ones for their year-round help and lifelong friendship.

PHOTOGRAPHS BY LAUREN ROSS TEXT BY GEORGIA FREEDMAN

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MODERN SETTLERS Below: Poett; her husband, Austin Campbell; and their sons, Jack and Hank, cozy up by their front door. Poett’s great-grandmother, Mercedes de la Guerra Poett, had the house built in the late 1800s— in Santa Barbara, 40 miles south. When she moved north in 1918, to escape an outbreak of Spanish flu, she had it transported on a barge up the Pacific coast. Right: Stands of California live oak, wooded gullies, and golden hills cover the property.

1980s, roughly a decade before the USDA even had organic tandards for livetock. The land has been in their clan since 1837, when the Spanish government granted it to his ancetor Jose de la Guerra, the commandant of the presidio in Santa Barbara, making it one of the oldet ranches in the tate that’s till run by the same family—a family that is deeply devoted to environmental conservation and sutainability. Poett moved back home in 2006, after working in TV prodution in New York City and Los HE CLANG OF WHEELS on the cattle guard tells Elizabeth Angeles. She sells the ranch’s famously flavorful beef to chefs Poett that her dinner guets are arriving. It’s a rare and home cooks at farmers’ markets in Santa Barbara and L.A. quiet afternoon on Rancho San Julian, her family’s (and at theranchtable.com), while raising her sons, Jack, 7; and ranch, and she’s brightening a long tretle table with flowers. Hank, 3, with her husband, Autin Campbell. The two met when Creating the colorful, hyperlocal feat—courtesy of her vegetable Campbell, a bona fide cowboy himself, was working weekends garden, fruit trees, and herd of black Angus cattle—is a tradition with Poett’s dad; now he helps run the ranch. in early summer, between the all-hands-on-deck frenzy of the Tonight, the family and their friends unwind in the cool air that beginning of the year and weaning season, in July. “If you need comes off the mountains in early summer. The ranch’s firt lettuces, to move cattle, you call your neighbors, and they come help. That’s carrots, and Swiss chard are also pringing from the soil. “When how it’s done. We help each other,” she says with a nod to her you live here, you can’t jut go to brunch on a Sunday,” says Poett. close friends Katie Rose Hames and Blakeney Sanford, who are “You make your own fun.” The group piles onto benches by a on their way up the hilly drive, families in tow. “One way we mission grape arbor and raises a glass—to good timing, good say thank you is with food.” friends, and a season’s worth of hard, satisfying work.

Poett is a seventh-generation rancher who learned how to feed the cows and mend fences from her father, Jim Poett. He was one of the firt Californians to raise organic beef, back in the late

T

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LEARNING THE ROPES The kids know how to collect eggs from the chicken coop, and Hank (above and left, on horseback with Dad) and big brother Jack (below) often spend free time practicing riding and roping. “We actually do need their help,” says Poett. “But we want them to learn in a way that’s fun for them.” This year, Jack rode Charlie, his gentle 16-year-old horse, to help round up the cattle for the first time.

WESTERN ACCENTS Zinnias and Queen Anne’s lace are gathered in leatherwrapped tin cans.

The custom-dyed bandanna-print tablecloth was inspired by Poett’s heirloom linens.

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SIPS AND SIDES Left: Campbell tends corn on their Santa Maria– style barbecue, a woodfired grill with movable grates. Right: Hames (far right) grew up on a neighboring ranch and is Poett’s oldest friend; their families are so close that Poett had her first ice cream cone while at the hospital waiting for Hames to be born. Sanford (center) lives a few miles away, in the Santa Rita Hills, where her father, Richard Sanford, was one of the first winemakers to grow the region’s now-famous Pinot Noir. Bottom right: Butter lettuce and cucumbers, tossed here with avocadobuttermilk dressing, come from the garden; the salad, topped with crispy bacon, is served with grilled garlic bread. Below: Poett puts the finishing touches on the table.

THE DETAILS: White lantern-light lamps (below), $23 for 4, trademygun .com. Brickett Davda Collection black medium round bowl (bottom right), $175, marchsf.com.

For recipes, see page 124.

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FEEDING A HERD Right: High-quality marbling and a robust flavor make rib eye a favorite cut of Poett’s. Because her cows are grass-fed and free-range, they have less fat than corn-fed ones do; a marinade with Spanish smoked paprika and crushed coriander seeds and a simple garnish of charred scallions enhance the meat. Below, from top: Plum margaritas kick off the evening; Hames’s daughter, Helen Bell, sidles in next to Hank.

THE DETAILS: Oaxacan drinking glass (below), $8, marchsf.com.

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BEARING FRUIT

ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEL AÑIO GOME Z

Right: The first plums to ripen are a small but tangy variety that has been growing here for so long, no one knows when it was planted.

The ranch has roughly four acres of fruit trees that peak each summer, including with the apricots that are baked into a rustic tart (bottom).

Below: Poett offers prime cuts to Sanford and Will Hames (Katie’s husband, and Campbell’s good friend from high school).

LO C A L C O LO R Left: The ranch grows most of its own produce under the charge of its farmer and longtime family friend Chris Thompson, who introduced biodynamic methods when he moved to the area in 2012.

In addition to the five-acre vegetable plot, 120 acres are planted with lima beans, popular in this climate because they can be dryfarmed—grown with only the moisture the soil has stored from winter rain.

Here, they’re tossed with roasted poblanos and queso fresco in a hearty chopped salad, and grilled corn is sprinkled with chile-lime salt, diced red jalapeños, and cilantro.

THE DETAILS: March black-on-white splatterware serving bowl (left), 18", $240; and Charvet Editions white-and-black Festin tablecloth (right), $240, marchsf.com.

103

Photographs by Marcus Nilsson Text by Christian Wright Recipes by Greg Lofts

Greet the heat of summer with a freezerful of cool surprises. We’ve taken the season’s iconic treats—ice cream cones, peach pie, Cracker Jack—and given them fresh, frosty twists. From creamy melon pops to a berry-licious cake, these delights will stop you cold.

C H I L L S

Frothed up with whipped cream, cloaked in chocolate, and spiked with cherries and berries macerated in vodka, this layered ice cream cake is worlds away from the storebought kind. And the leftover vodka syrup—used to soak the fruit so it’s not too hard to sink your teeth into— is a great base for a cocktail topped off with dry prosecco, too. Eat your heart out, Cookie Puss.

S LI C E INTO H E AVE N

berries-and-cherries ice cream cake For recipes, see page 126.

&

TH RI LLS

peach chifon pie

WHIP UP A WONDER

This arresting work of art is also a riot of flavors: sweet peach meets spicy ginger meets the herbaceous hit of basil. It’s no fuss and no muss, too: The fruit purée, which contains a touch of gelatin to keep it from melting once it’s out of the freezer, is poured into a bake-free crust of crushed gingersnaps. Before serving, pile fresh peach slices on top and garnish with sparkly basil leaves. The herbs, brushed with an egg-white wash and sprinkled with sugar, are as delicious as they are delicate.

melon milk pops

Must we put away childish things? Not when they’re this irresistible.

Blend cantaloupe, honeydew, and watermelon individually with lime juice and condensed milk (or a coconut version, for vegan pops); pour a few spoonfuls of each into molds; and stock the freezer with them. They’ll keep for weeks, but we bet that with their ageless tiedye appeal, they’ll fly out the (back) door.

STICK WITH CLASSICS

107

SPREAD SOME SUNSHINE

The secret to these healthy, happy “ice cream” cones is ripeness. When fleshy fruits like bananas, kiwis, and mangoes peak, they take on a creaminess and a color-saturated sweetness all their own. Freeze the purées, then scoop them into old-school sugar cones that have been dipped in white chocolate and coated with natural sprinkles (we like Ticings; $10 for 4 oz., ticings.com), nuts, or nonpareils—and don’t say a word.

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF; ICE SURFACES BY OK AMOTO STUDIO

tropical-fruit cones

Semifreddo, Italian for “half-cold,” is a mousse-like riff on ice cream cake. Ours is translated for the chocolate and peanut-butter lovers among us, with meringue folded into dark chocolate and PB ganaches, layered in a loaf pan, and frozen.

To knock it out of the park, serve it with our extra-nutty rendition of Cracker Jack.

HIT A HOME RUN

chocolate– peanut butter semifreddo

109

THE BIG REVEAL A wooded path lined with native huckleberry leads the way.

The cedar doors have large, branchlike metal handles, designed by local craftsperson Whit Hanschka.

s e c r e t

garden NEARLY TWO DECADES AGO AT HER PROPERTY ON MARTHA’S VINEYARD, DAISY HELMAN STARTED CAREFULLY PLANTING FLOWERS AND FOLIAGE PLUCKED FROM THE PAGES OF ONE OF HER CHILDREN’S FAVORITE BOOKS. THIS WALLED OASIS FLOURISHES TODAY, BRIMMING WITH LIFE AND COLOR AND ENCHANTING EVERYONE WHO PASSES THROUGH ITS GATES.

PHOTOGRAPHS BY GABRIELA HERMAN TEXT BY MELISSA OZAWA

111

PASSION PROJECT Helman founded her online magazine, Garden Collage, in 2014 to inspire others to start planting.

“It’s easy and fun, and there are so many good things that come out of it,” she says.

Here, a fragrant, ever-blooming pink rose climbs up an archway over beds of lavender and Verbena bonariensis.

“THERE IS MAGIC IN THERE— good

magic, you know, Mary. I’m sure there is,” says Colin, a sickly boy who comes alive watching flowers bloom in Frances Hodgson Burnett’s children’s novel The Secret Garden. When you walk down the path from Daisy Helman’s Martha’s Vineyard beach house and push open the giant doors to her walled garden, you undertand jut what he means. Flanked by tall, dense hornbeam hedges, they reveal a hidden world vibrating with life. Winding vines of clematis snake up tone walls; the sweet, clove-y scent of lilies floats in the air; and bees zigzag from sweet peas to lavender to phlox, feating on netar. Good magic, indeed.

Helman, the founder and CEO of the online magazine Garden Collage, designed the pace 17 years ago with landscape architet Diane McGuire as a way to share her love of nature with her then-young children, who adored the classic tory. Since day one, it’s been both a family retreat and a personal santuary. In summer, it’s the first place Helman goes when she wakes up, till in her bathrobe, coffee in hand. From that moment on, she says, “I’m watering, snipping, and snapping a little of this, a little of that.”

To keep it humming when she’s not there, Helman has enlisted landscape designer Melissa Thomas of the local firm Seascape Designs, who recently added a vivid colorwheel cutting garden in the front yard. “It’s a collaboration,” says Helman of her landscape. “There’s a little bit of everyone in it.”

That includes the wildlife, which encourages growth by pollinating flowers and seeding new plants such as Queen Anne’s lace and Verbena bonariensis, which pop up in surprising pots every year. “Each garden is unique and personal,” she says. “Ours isn’t perfet, but in our eyes, it’s exatly what it should be.”

NATUR AL WONDE RS Clockwise from top right: Clematis ‘Rooguchi’ can grow five to eight feet in one season. A gently tiered retaining wall on Helman’s lawn was crafted by Tea Lane Nursery.

A Stewartia tree flowers in summer.

Ethereal Queen Anne’s lace seeds itself. Smooth stones around Helman’s pool house absorb drainage from the roof. Helman sits in a nook that is planted solely with white flowers.

113

ON THE UP AND UP Clockwise from left: Archways with climbing roses and clematis connect two beds and romantically frame a pathway. Strong rebar posts hold the heavy limbs of espaliered apple trees (meaning they’re trained to grow twodimensionally, as if up against a wall)—“I love the way it looks.

If I could, I’d espalier everything!” laughs Helman. Wood tuteurs, or trellis structures, made from young cedar trees that were limbed and stripped, support sweet peas and edible scarlet runner and pole beans.

114

CALEN D U L A

’SU N S E T YELLOW ’ C OS M OS

‘ADVAN C E RED’ G L AD IO L A

’PANDOR A’ P O PPY

A FULL SPECTRUM Last year, Helman and Thomas planted a color wheel solely for cutting and arranging. “I rarely cut flowers in the walled garden; for some reason, it makes me feel bad,” Helman says.

M E AD OW RU E

‘B LU E FO RTU N E’ AGASTAC H E

THE GOLDEN HOUR Helman entertains friends under an arbor made from wood sourced on her property, but admits that when she’s alone, she rarely relaxes there. “It’s a never-ending project, like the Everlasting Gobstopper,” she laughs.

However, she’s evolving: “After you clean up and put away the tools, the garden is quiet, and the light is gorgeous. I’m starting to sit more and take it in.”

ROCK CLIMBERS Pink ‘Etoile Rose’ clematis winds along wires (attached with hooks and eyes) on a dry-stacked stone wall.

116

WELL C O NTAIN E D “I love the order of French gardens, but I want the freedom to add whatever I want,” says Helman. “Edging the beds with boxwoods keeps them controlled and allows for a little chaos with my plantings.”

Grandma was Italian.

Mom fell in love in Greece.

You married a grill master. ©2018 Reynolds Consumer Products LLC.

Inspired by culture. Prepared by you.

Grilled

Greek PIZZA For this recipe, visit ReynoldsKitchens.com

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

GOOD THINGS PAGE 23

increments, inside flaps of opening.

Sew on ribbons; remove pins.

wrap in plastic and refrigerate up to 4 hours.

7. Slip in comforter and tie ribbons.

ACTIVE/TOTAL TIME: 20 MIN.

THE DETAILS: Imported chromspun grosgrain ribbon, ⅝", in Pink, $2 per yd., mjtrim.com.

RECIPES

Green Fruit Salad With Lime and Honey HOW-TO

Flat-Sheet Duvet Cover SUPPLIES

Flat sheets Fabric scissors Pins Thread (in color matching sheets) Sewing machine and supplies Iron and ironing board Grosgrain ribbon

1 green apple, such as Granny Smith, thinly sliced

½ English cucumber, thinly sliced

¼ honeydew melon, thinly sliced

¾ cup green grapes, halved 2 star fruits, sliced 2 tablespoons honey 2 tablespoons fresh lime juice Mint and basil leaves, for serving

Comforter

1. Arrange apple, cucumber, and

1. Select two flat sheets that are the same size as your comforter (e.g., for a twin-size duvet cover, use two twin-size flat sheets).

melon on a platter. Fill in spaces with grapes and star fruits.

2. If necessary, since manufacturers’ sizes vary, cut sheets so they are each 2 inches wider than comforter and 3 inches longer (to accommodate seams).

3. Align sheets so finished top edges match up and wrong sides are facing in. Pin and stitch (using a ¼ -inch seam allowance) around three edges, 1 inch from edge of sheets, leaving finished top edge unstitched to serve as the opening.

4. Turn duvet cover inside out, press with iron, pin, and sew a ⅝-inch seam, just covering allowance of your first seam. Turn duvet cover right-side out; press again. (You have just made a French seam.)

5. To hem duvet-cover opening, if desired, turn a 1-inch width under once, then again, making one complete fold. Sew top and bottom together at each corner of opening, about 18 inches toward center, leaving a gap large enough for a duvet to fit through.

6. Cut 10-inch lengths of ribbon. Pin one piece of ribbon to top and bottom sheets, at approximately 5-inch

2. In a small bowl, stir together honey and lime juice until smooth. Drizzle over fruit (especially apple, to prevent browning). Serve immediately, or wrap in plastic and refrigerate up to 4 hours. Top with mint and basil before serving.

ACTIVE/TOTAL TIME: 20 MIN.

SERVES: 4 TO 6

2 red plums, sliced

Orange Fruit Salad With Five-Spice Powder

1 pound boneless, skinless chicken thighs

1 yellow peach or nectarine, sliced

1 tablespoon safflower oil

½ mango, peeled and sliced ½ papaya, peeled, seeded, and sliced 1 navel orange, peeled and sliced, plus 1 more, peeled and halved

½ cup golden raspberries ¼ cup passionfruit seeds (optional) Five-spice powder and flaky sea salt, for serving

1. Slice one pineapple half. Arrange all sliced fruits on a platter.

Chop remaining pineapple half and half of remaining orange; scatter around platter with raspberries.

Top with passion fruit seeds.

2. Squeeze juice from remaining orange half over fruit; sprinkle with five-spice powder and salt.

Serve immediately, or wrap in plastic and refrigerate up to 4 hours.

ACTIVE/TOTAL TIME: 20 MIN. SERVES: 4 TO 6

HERB BY HERB PAGE 90

1 pint fresh raspberries

½ cup fresh sweet cherries, ¾ cup red grapes, halved (or sliced, if large)

¼ cup white balsamic vinegar

Scatter raspberries, strawberries, cherries, and grapes around them.

2. In a small pot, boil vinegar

until reduced by half, about 5 minutes. Stir in 1 teaspoon water.

Drizzle over fruit; sprinkle with pepper. Serve immediately, or

Smashed Kidney Beans (recipe follows), for serving Tostada shells, sliced avocado, Mexican crema or sour cream, and shredded red or green cabbage, for serving 1. Heat a large skillet (preferably cast iron) over high. Add tomatillos, onion, garlic, and jalapeños in a single layer and cook, turning a few times, until blistered in places, about 5 minutes. Let cool slightly, then transfer to a blender with 1 cup packed cilantro leaves and stems, broth, lime juice, and ¾ teaspoon salt. Purée until smooth.

2. Season chicken with salt and pepper. Return skillet to mediumhigh heat; swirl in oil. Add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Add 2 cups salsa (reserve the rest); reduce heat to medium-low and simmer, turning chicken a few times, until just cooked through and salsa has thickened and darkened slightly, 5 to 7 minutes. Remove from heat; let cool 10 minutes. Using 2 forks, shred chicken in skillet into bite-size pieces, tossing to evenly coat.

3. Spread 2 tablespoons smashed

pitted and halved

Freshly ground black pepper

Kosher salt and freshly ground pepper

1 pineapple, peeled, cored, and halved

1 cup sliced fresh strawberries

1. Arrange plums on a platter.

broth 1 tablespoon fresh lime juice, plus wedges for serving

SERVES: 4 TO 6

Red Fruit Salad With White Balsamic and Black Pepper

1 bunch cilantro

¼ cup low-sodium chicken

Grilled-Chicken Tostadas With Tomatillo-Cilantro Salsa 12 ounces tomatillos, husked, rinsed, and dried

½ medium white onion, cut into 4 wedges 3 cloves garlic, peeled 2 jalapeños, stems removed

beans onto each tostada shell.

Top with shredded-chicken mixture, avocado, crema, cabbage, remaining salsa, and more cilantro; serve with lime wedges.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 55 MIN.

MAKES: 10 TO 12

Smashed Kidney Beans 1 tablespoon safflower oil

½ medium white onion, finely chopped (1 cup) 1 teaspoon coriander seeds

MARTHA STEWART LIVING

119

The Workbook 2 teaspoons minced chipotle in adobo (with sauce) Kosher salt

½ teaspoon ground cinnamon 1 can (15.5 ounces) red kidney beans, undrained

½ cup low-sodium chicken broth 1. Heat oil in a saucepan over medium-high. Add onion; cook until translucent, about 4 minutes.

Add coriander, chipotle in adobo, and ½ teaspoon salt; cook 30 seconds more. Add cinnamon, beans with liquid, and broth; bring to a boil and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes more. Remove from heat.

2. Smash beans with a fork or potato masher until creamy and spreadable, leaving some intact.

Let cool until warm but no longer hot before serving (if beans are too hot, tostada shells will become soft), or refrigerate in an airtight container up to 5 days (return to room temperature before serving).

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 35 MIN.

MAKES: 2¼ CUPS

Shrimp-and-Basil GlassNoodle Stir-Fry Glass noodles, sometimes labeled “cellophane” or “bean thread,” are a versatile gluten-free option made from vegetable starch—usually from mung beans, green peas, or potatoes.

5 ounces glass noodles 2 tablespoons reducedsodium soy sauce 2 tablespoons Thai or Vietnamese fish sauce 2 tablespoons fresh lime juice

¼ cup safflower oil ½ cup thinly sliced shallots (from 3 medium) 3 tablespoons thinly sliced lemongrass (from 1 stalk) 4 teaspoons minced fresh ginger (from a peeled 1½ -inch piece) 1 serrano or hot red-finger chile pepper, thinly sliced into rounds (seeds removed, if less heat is desired) 10 ounces shiitake mushrooms, stemmed and thinly sliced (about 4 cups) Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined 8 ounces sugar snap peas, trimmed (about 4 cups) 3 large eggs, cracked into a bowl 1 bunch fresh basil, stems discarded, leaves sliced if large ( ½ cup packed) 1. Place noodles in a baking dish; cover with boiling water. Let stand until tender and translucent, about 10 minutes; drain.

In a bowl, combine soy sauce, fish sauce, lime juice, and ¼ cup water.

2. Heat a wok or large skillet (preferably cast iron) over high.

When it begins to smoke, swirl in 1 tablespoon oil. Add shallots, lemongrass, ginger, and chile.

Cook until sizzling and aromatic, about 1 minute. Transfer to a large plate.

3. Return wok to high heat. Swirl in 1 tablespoon oil. Add mushrooms, season with salt, and cook, stirring occasionally, until tender and browned, 4 to 5 minutes.

Transfer to plate.

4. Return wok to high heat. Swirl

in 1 tablespoon oil. Add shrimp and snap peas, season with salt, and cook, stirring occasionally, until shrimp are opaque and just cooked through and peas are charred in places, 2 to 3 minutes.

Transfer to plate.

5. Return wok to high heat. Swirl

in remaining 1 tablespoon oil.

Add eggs and scramble with a fork, cooking until they are beginning to set but still very wet, about 15 seconds. Quickly return shallot mixture, mushrooms, shrimp, and snap peas to skillet. Add noodles and soy-sauce mixture; season with pepper. Cook, tossing, until combined and heated through, about 1 minute. Remove from heat, stir in basil, and serve.

ACTIVE TIME: 45 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

Campanelle With PistachioMint Pesto, Asparagus, and Cherry Tomatoes This dish can be served warm or at room temperature.

1 bunch fresh mint, stems discarded (about 1 cup packed leaves)

½ cup shelled raw unsalted pistachios, plus more, chopped, for serving 2 ounces Pecorino Romano, finely grated ( ½ cup), plus more for serving 1 small clove garlic, smashed and peeled 2 teaspoons finely grated lemon zest (from 2 lemons) Kosher salt and freshly ground pepper

½ cup extra-virgin olive oil, plus more for drizzling 12 ounces campanelle or other short, ruffled pasta 12 ounces thin asparagus, trimmed and cut into 1½ -inch pieces (2 cups) 1 pint cherry tomatoes, halved 1. In a food processor, pulse ½ cup

mint, pistachios, cheese, garlic, and zest with ½ teaspoon salt and ¼ teaspoon pepper until finely chopped. Add oil; pulse until a loose paste forms.

2. Cook pasta in a large pot of generously salted boiling water 5 minutes. Add asparagus; cook

Recipe Index STARTERS, SALADS & SIDES Corn, Grilled, With Chile-Lime Salt 126 Cucumbers, GarlicGinger 70 Fruit Salad, Green, With Lime and Honey 119

Kidney Beans, Smashed 119

MAINS

Potato Salad, Classic 74

Campanelle With Pistachio-Mint Pesto, Asparagus, and Cherry Tomatoes 120

Potato Salad, Fresh and Herby 74 Potato Salad, Warm GermanStyle 74

Salad, ButterFruit Salad, Orange, Lettuce, With With Five-Spice Avocado-ButterPowder 119 milk Dressing 124 Fruit Salad, Red, Salad, Lima-Bean, With White BalWith Roasted samic and Black Poblanos and Pepper 119 Queso Fresco 124 Garlic Bread, Shoestring Fries, Grilled, With Herb Rosemary 124 Butter 126

120

JUNE 2018

Gnocchi With Peas and Egg recipe card Halibut Steaks, Grilled, With Potatoes, Olives, and Onions 124

Rib-Eye Steaks, Grilled Dry-Rubbed 126 Salad, GrilledChicken-andZucchini recipe card Salmon, Miso, With Asparagus and Carrots recipe card Sandwich, Scandinavian Shrimp-andCucumber 70

Lamb Burger, Grilled, With Yogurt- Stir-Fry, ShrimpFeta Sauce 122 and-Basil GlassNoodle 120 Pork Buns, Asian, With Bok-Choy Tostadas, GrilledSlaw recipe card Chicken, With Tomatillo-Cilantro Salsa 119

BEVERAGES

DESSERTS

Bloody Mary, Caesar-Salad 28

Blondies, ButterPecan 80

Pie, Sweet Cherry– Apricot, With Cornmeal Crust 126

Bloody Mary, Iceberg-Wedge 28

Caramel Corn, Peanutty 130

Pops, Melon Milk 129

Bloody Mary, Shrimp-Cocktail 28

Cones, TropicalFruit 130

Semifreddo, Chocolate–Peanut Butter 130

Lemonade, Frozen G&T (Gin-andTarragon) 122 Limeade, Rooibos 122 Margaritas, Santa Rosa Plum 124

Gelée, Strawberry, With Rosé Granita 20 Ice Cream, Strawberry 18

OTHER Basil Leaves, Sugared 129

Ice Cream Cake, Berries-andCherries 126

Ice Cubes, Cucumber 70

Napoleons, Strawberry 20

Magic Shell, WhiteChocolate 130

Pie, Peach Chiffon 129

Simple Syrup, Plum 124

Make One Sweet Change to these Family Favorites Reduce Sugars & Calories Deliciously with SweetLeaf®

SweetLeaf® Baked Beans

SweetLeaf® Slaw

www.sweetleaf.com/baked-beans/

www.sweetleaf.com/slaw/

SweetLeaf® Raspberry Sherbet

SweetLeaf® Raspberry Sherbet Reduce added dietary sugars deliciously by switching from regular sugar to better-for-you SweetLeaf® Stevia Sweetener. From appetizers to entrées, desserts to drinks, find these recipes and more you’ll love at SweetLeaf.com.

INGREDIENTS: • 3 packets SweetLeaf® • 2 cups yogurt • 1/4 cup milk

CERTIFIED

PALEO

CERTIFI

ED PALEO

• 1/2 cup raspberry juice • 1 Tbsp. orange juice • 1 tsp. vanilla extract • 1 banana, cut up

In a large bowl, blend together all ingredients. Once blended, pour the mixture into an ice cream maker and churn until thick, about 30-40 minutes.

Serve in small bowls, and enjoy.

Serves 6.

NO SUGARS ZERO CALORIES ZERO CARBS NO ARTIFICIAL SWEETENERS NON-GLYCEMIC RESPONSE

NUTRITION PER 1/2 CUP: CALORIES 120, FATS 1g, SODIUM 5mg, CARBS 23g, SUGARS 21g (fruit), PROTEIN 4g www.sweetleaf.com/raspberry-sherbet/

Buy SweetLeaf’s delicious products at SweetLeaf.com, health food and grocery stores, or online retailers.

®

The Workbook

NEVER

until crisp-tender and pasta is al dente, about 3 minutes more. Drain, reserving 1 cup pasta water. Let cool 10 minutes.

SETTLE FOR

3. In a serving bowl, combine pasta and asparagus with pesto and tomatoes.

Toss with ¼ cup pasta water, adding more, a few tablespoons at a time, until sauce evenly coats pasta. Serve, topped with remaining mint, chopped pistachios, cheese, and a drizzle of oil.

51% REAL CHEESE.

ACTIVE TIME: 20 MIN.

| SERVES: 4

Grilled Lamb Burger With Yogurt-Feta Sauce

Frozen G&T (Gin-and-Tarragon) Lemonade If your blender bowl is smaller than eightcup capacity, blend half of the frozen lemon mixture with one cup water and four ounces gin, then repeat the process with the remaining mixture, water, and gin.

These burgers can also be made with ground beef.

1 bunch flat-leaf parsley 1¼ pounds ground lamb Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for brushing

¾ cup sugar 1 bunch fresh tarragon 1½ cups fresh lemon juice (from 7 to 8 lemons), plus wedges for serving 8 ounces gin, chilled

1. Combine sugar, 8 sprigs tarragon,

4 ounces feta, drained and crumbled ( ¾ cup) 7 ounces plain Greek yogurt ( ¾ cup) 1 tomato (about 7 ounces), cored and coarsely chopped

and ¾ cup water in a small saucepan.

Bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat; let cool completely.

4 brioche buns, preferably seeded, split

2. Remove and discard tarragon. Pour syrup into a freezer-safe 9-by-13-inch baking dish. Stir in lemon juice and 2 cups cold water. Freeze until solid, at least 6 hours and up to 1 day.

1. Preheat grill to medium-high.

Pluck parsley leaves and tender upper stems, discarding tough lower stems.

Chop half of parsley (you should have about ½ cup packed). Gently fold half of chopped parsley into lamb just until evenly combined (do not overmix, or patties will be tough). Form into 4 patties slightly wider than buns, each about ½ inch thick. Season generously with salt and pepper; brush with oil.

3. Remove from freezer; scrape surface of mixture with the tines of a fork until flaky. (If too firm to scrape, let stand at room temperature 10 minutes.) Transfer to a blender with gin and 2 cups icecold water. Blend until smooth. (Mixture can be returned to freezer at this point until ready to serve.) Divide among chilled serving glasses, garnish with tarragon sprigs and lemon wedges, and serve immediately.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 6 HR. 50 MIN.

SERVES: 8

Rooibos Limeade ¼ cup superfine sugar 6 slices peeled fresh ginger (each ¼ inch thick), plus more for serving 1 bunch fresh thyme 1 lime, quartered, plus ¼ cup fresh juice, and lime wheels for serving 24 ounces brewed rooibos tea, chilled

Combine sugar, ginger, 8 thyme sprigs, and quartered lime in a cocktail shaker.

Muddle until lime quarters release their

122

ACTIVE/TOTAL TIME: 10 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 4

The best food doesn’t start with Pasteurized Process Cheese Food.

It’s only required to contain 51% real cheese. And taste buds definitely aren’t getting excited for that.

juices and ginger and thyme begin to break down. Add lime juice, stirring until sugar has completely dissolved.

Strain mixture into a pitcher partially filled with ice, or divide evenly among 4 ice-filled glasses. Top with tea, stirring to evenly combine. Garnish with thyme sprigs, ginger slices, and lime wheels; serve.

JUNE 2018

Rosemary Shoestring Fries (recipe follows), for serving

2. Stir together cheese, yogurt, and remaining ¼ cup chopped parsley; season with salt and pepper. In another bowl, stir together tomato, whole parsley leaves and tender stems, and oil; season with salt.

3. Brush grates with oil and grill patties, flipping once, until charred in places and cooked to desired doneness, 5 to 7 minutes for medium-rare; 9 to 11 minutes for medium. Transfer to a plate and let stand a few minutes. Meanwhile, grill split sides of buns just until charred in places, about 30 seconds.

4. Divide patties, yogurt-feta sauce,

and tomato salad evenly among buns.

Serve immediately, with fries.

ACTIVE TIME: 30 MIN. SERVES: 4

| TOTAL TIME: 40 MIN.

REAL CHEESE PEOPLE

®

KNOW THE DIFFERENCE

100% REAL, NATURAL CHEESE MAKES.

51% vs. 100% While Pasteurized Process Cheese Food is only required to contain 51% real cheese, Sargento® Slices are always 100% real, natural cheese. A burger can’t be its best when it’s made with anything less. © 2018 Sargento Foods Inc.

The Workbook Rosemary Shoestring Fries Soaking the potatoes prevents discoloration and removes excess starch, ensuring perfectly crisp, golden fries. Be sure to drain and dry them completely after soaking to prevent oil splatters during frying.

3 russet potatoes (about 1½ pounds total) Vegetable oil, for frying 1 bunch fresh rosemary Kosher salt 1. Peel potatoes and slice lengthwise into ⅛–inch planks, then cut lengthwise into ⅛–inch juliennes (or use a Japanese mandoline fitted with the julienne blade).

Immediately submerge in a bowl of cool water; let stand 10 minutes.

Drain; lightly press potatoes between paper towels or clean kitchen towels to dry completely.

2. Fill a heavy pot with about

1½ inches oil (it should come no more than a third of the way up sides of pot). Heat over mediumhigh until a deep-fry thermometer reaches 365°.

3. Carefully add rosemary sprigs

to oil and immediately cover pot with a splatter screen or lid for a few seconds to prevent splattering; remove screen when popping sounds subside. Fry until darkened slightly and bubbles surrounding sprigs begin to subside, about 30 seconds. Transfer to a paper towel–lined tray; season with salt.

4. Return oil to 365˚ and fry pota-

toes, a handful at a time, until crisp and just beginning to turn golden, about 2 minutes per batch (returning oil to 365˚ between each batch). Transfer to paper towels; season with salt. Toss fries with rosemary to combine; serve.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4

Grilled Halibut Steaks With Potatoes, Olives, and Onions Adding the onions to the potatoes in the last few minutes of boiling makes them easy to peel and teases out their subtle sweetness.

1½ pounds golf ball–size baby potatoes Kosher salt and freshly ground pepper 1 pound cipollini onions

124

JUNE 2018

¼ cup white-wine vinegar

THE RANGE LIFE

2 teaspoons Dijon mustard

½ cup plus 1 tablespoon

PAGE 98

extra-virgin olive oil, and more for brushing

ACTIVE/TOTAL TIME: 10 MIN.

1 bunch fresh oregano 1 cup mixed olives, such as Kalamata, Castelvetrano, and Cerignola 1½ pounds halibut steaks or skin-on fillets (about 1½ inches thick), preferably Alaskan (available at wildalaskaseafood.com) 1 ciabatta or other rustic loaf, split Peppery greens, such as arugula and dandelion, for serving 1. In a pot, cover potatoes with

2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.

2. Preheat grill to medium-high.

In a wide, shallow dish, whisk together vinegar, mustard, and ½ cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.

3. Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.

ACTIVE TIME: 20 MIN. SERVES: 4

| TOTAL TIME: 45 MIN.

the rims of small glasses with lime wedges. Dip glasses into salt, fill with ice, then add tequila mixture to each. Garnish with plum wedges and lime slices. | MAKES: 8

Plum Simple Syrup If using large plums, cut them into half-inch wedges first.

1 cup sugar

Butter-Lettuce Salad With Avocado-Buttermilk Dressing ½ ripe avocado 1 small clove garlic

¼ cup dill sprigs 2 tablespoons fresh lemon juice

¾ cup buttermilk Kosher salt and freshly ground pepper 1 large head butter lettuce, leaves separated and torn into 2-inch pieces 1 small Persian cucumber, thinly sliced 8 slices bacon, cooked and crumbled 2 radishes, thinly sliced

4 small plums, preferably Santa Rosa, halved and pitted

Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.

ACTIVE TIME: 5 MIN.

| TOTAL TIME: 30 MIN.

MAKES: 1½ CUPS

Lima-Bean Salad With Roasted Poblanos and Queso Fresco The lima beans grown at Rancho San Julian are available at lompoc beans.com.

1. Combine avocado, garlic, dill,

1 pound dried lima beans

lemon juice, buttermilk, and 2 tablespoons water in a blender; purée until smooth. Season with salt and pepper. (If dressing is too thick, add more water, a tablespoon at a time.)

1 small yellow onion, halved

2. Toss together lettuce, cucum-

ber, bacon, and radishes in a large bowl; season with salt and pepper. Drizzle with ¼ cup dressing. Serve with more dressing on the side, or refrigerate in an airtight container up to 2 days.

ACTIVE/TOTAL TIME: 15 MIN. | SERVES: 6 TO 8

Santa Rosa Plum Margaritas 1½ cups Plum Simple Syrup (recipe follows) 1½ cups fresh lime juice, plus wedges and slices for serving 12 ounces silver tequila, such as Patron Kosher salt Small plum wedges, for serving

Combine simple syrup, lime juice, and tequila in a small pitcher. Pour salt onto a small plate. Moisten

1 carrot, cut into thirds 1 stalk celery, cut into thirds Kosher salt and freshly ground pepper 2 fresh poblano chiles 3 tablespoons red-wine vinegar 5 tablespoons extra-virgin olive oil 1 small red onion, thinly sliced ( ⅔ cup)

¼ cup coarsely chopped cilantro leaves 8 ounces cherry tomatoes, halved 2 ounces queso fresco or feta, crumbled (about ½ cup) 1. Rinse beans, removing debris; transfer to a large bowl. Add cold water until covered by at least 2 inches. Refrigerate overnight.

2. Drain; transfer beans to a large pot and add enough water to cover by 4 inches. Add yellow onion, carrot, and celery; bring to a simmer. Season generously with salt; reduce heat to medium-

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The Workbook low and continue simmering until beans are tender but not falling apart, 40 to 50 minutes. Drain; transfer to a large bowl. Remove and discard vegetables. (Or, if not using immediately, let cool in liquid and refrigerate up to 5 days.)

3. Place chiles over the flame of a gas burner or on a grill; roast, turning, until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a plate; let cool slightly. When cool enough to handle, use a paring knife to remove charred skins. Remove stems and seeds; cut chiles into ½-inch pieces.

4. In a small bowl, whisk together

vinegar and oil. Drizzle over beans; add roasted chiles, red onion, cilantro, and tomatoes.

Gently toss to coat. Season with salt and pepper, sprinkle with cheese, and serve.

powder. Chile-lime salt can be stored in an airtight container at room temperature up to 2 weeks.

3. Toss scallions in a bowl with olive oil; season with salt and pepper. Grill over medium-high, turning, until lightly charred in places and tender, 4 to 5 minutes.

Slice steaks against the grain and serve with charred scallions.

2. Peel back corn husks toward stem ends; remove silks. Rewrap husks and tie with long pieces of husk or twine. Soak corn in a large bowl of water 30 minutes.

| TOTAL TIME: 1 HR. 10 MIN. | SERVES: 6 TO 8 ACTIVE TIME: 10 MIN.

Grilled Garlic Bread With Herb Butter 4 cloves garlic Kosher salt and freshly ground pepper 1 stick unsalted butter, softened

¼ cup chopped flat-leaf parsley 1 loaf French bread or ciabatta, cut in half horizontally

ACTIVE TIME: 20 MIN.

1. Finely mince garlic; season

Grilled Dry-Rubbed Rib-Eye Steaks 2 teaspoons pimentón (Spanish smoked paprika)

with salt. Place the flat side of a knife blade on top of garlic and press down firmly to mash into a paste. In a small bowl, combine garlic paste, butter, and parsley.

Season with salt and pepper.

2 teaspoons garlic powder

2. Preheat grill to medium-high.

| TOTAL TIME: 1 HR., PLUS SOAKING | SERVES: 6 TO 8

2 teaspoons dried oregano, preferably Mexican 2 teaspoons crushed coriander seeds Kosher salt and freshly ground pepper 4 bone-in rib-eye steaks (each 1½ inch thick) 4 teaspoons extra-virgin olive oil, plus more for drizzling Safflower oil, for brushing 1 bunch scallions, trimmed

1. In a small bowl, combine pimentón, garlic powder, oregano, coriander, 2 tablespoons salt, and 2 teaspoons pepper. Generously season both sides of steaks with mixture. Rub both sides of each steak with olive oil. Let stand on a rimmed baking sheet at least 30 minutes and up to 1 hour.

2. Preheat grill to medium-high; clean and lightly oil grates. Grill steaks, rotating once, until wellbrowned on outsides and cooked to desired doneness, 6 to 7 minutes per side for medium-rare (about 125° on an instant-read thermometer). Transfer to a platter; loosely

126

cover with parchment-lined foil. Let stand at least 15 and up to 30 minutes.

JUNE 2018

Grill cut sides of bread, rotating once to make hatch marks, until lightly charred and toasted, 1 to 2 minutes. Brush grilled sides with herb butter; serve immediately.

ACTIVE/TOTAL TIME: 15 MIN. SERVES: 6 TO 8

3. Preheat grill to medium-high.

Grill corn, turning, until steamed through and charred in places, 12 to 15 minutes. To serve, unwrap husks, brush each ear with butter, sprinkle with chile-lime salt, and sprinkle with cheese.

Garnish with chopped jalapeños and cilantro.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 1 HR.

30 MIN. | SERVES: 8

Sweet Cherry–Apricot Pie With Cornmeal Crust

2 limes, scrubbed Kosher salt 1 teaspoon chipotle-chile powder 8 ears corn, unhusked 1 stick unsalted butter, room temperature

½ cup grated Parmesan Finely diced red jalapeños and chopped cilantro, for serving (optional) 1. Preheat oven to 200°. Finely zest limes onto a parchment-lined baking sheet. Sprinkle 2 teaspoons salt over zest; combine with your hands. Spread mixture into an even layer and bake until dried, about 20 minutes. Let cool completely, then stir in chile

3. Preheat oven to 375°, with racks in middle and bottom. Place a foillined baking sheet on bottom rack.

Bake on middle rack until pastry is golden and juices are bubbling in center, about 1 hour, 15 minutes.

(If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool at least 2 hours before serving. Pie can be stored at room temperature up to 1 day. | TOTAL TIME: 2 HR. 5 MIN., PLUS COOLING | MAKES: ONE 10INCH PIE

ACTIVE TIME: 35 MIN.

CRUST

2 cups unbleached allpurpose flour, plus more for dusting

½ cup coarse cornmeal

CHILLS & THRILLS PAGE 104

1 tablespoon granulated sugar 1½ teaspoons kosher salt 2 sticks cold unsalted butter, cut into small pieces 6 to 8 tablespoons ice water FILLING

1½ pounds apricots, pitted and cut into ¾-inch wedges 1 pound fresh sweet cherries, pitted and halved

¾ cup granulated sugar

Grilled Corn With ChileLime Salt

lightly floured piece of parchment, roll out dough to a 15-inch circle.

Transfer to a 10-inch pie dish; pour filling into crust. Fold edges of crust over filling, overlapping as necessary. Brush edges of dough with egg wash and sprinkle with sanding sugar. Refrigerate until firm, about 30 minutes.

3 tablespoons cornstarch Pinch of kosher salt 1 large egg, whisked Coarse sanding sugar, for sprinkling

1. Crust: Pulse flour, cornmeal, granulated sugar, and salt in a food processor until combined.

Add butter; pulse until mixture resembles coarse meal. Drizzle in 6 tablespoons ice water evenly.

Pulse until dough holds together when pressed between 2 fingers (it should not be wet or sticky).

If too dry, add more water, 1 tablespoon at a time; continue pulsing.

Shape into a disk; wrap in plastic.

Refrigerate until firm, about 1 hour; or freeze up to 3 months.

2. Filling: In a large bowl, com-

bine apricots, cherries, granulated sugar, cornstarch, and salt. On a

Berries-and-Cherries Ice Cream Cake Macerating the fruits in a vodkasugar mixture prevents them from becoming hard and icy once frozen.

6 ounces vodka

⅔ cup sugar 5 ounces fresh sweet cherries (1 cup), pitted and halved, plus more for serving (optional) 9 ounces fresh berries (1½ cups), such as raspberries and blackberries, plus more for serving (optional) 9 ounces chocolate wafers, such as Nabisco Famous 4 tablespoons unsalted butter, melted Kosher salt 1 pint cherry ice cream 1½ cups heavy cream 1 pint vanilla ice cream 5 ounces semisweet chocolate

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The Workbook 1. Combine vodka and ⅓ cup sugar; gently stir in cherries and berries. Let stand 2 hours, stirring occasionally; or refrigerate, covered, up to 12 hours.

Strain (reserving syrup for another use).

2. Pulse wafers in a food processor until finely ground.

Add butter and ½ teaspoon salt; pulse until mixture has the texture of wet sand.

Press half of mixture into the bottom of a 9-inch springform pan; freeze until firm, about 30 minutes.

3. Temper cherry ice cream in the refrigerator until it has the texture of soft-serve, about 20 minutes. Meanwhile, beat cream with remaining ⅓ cup sugar to soft peaks. Stir two thirds of whipped cream (refrigerate the remainder) into cherry ice cream just to combine. Pour ice cream mixture over crust; smooth top and freeze until firm, about 1 hour.

4. Top with remaining crumb

mixture; press to lightly pack.

Freeze 20 minutes. Meanwhile, temper vanilla ice cream in the refrigerator about 20 minutes, then stir into remaining whipped cream just to combine. Fold in half of cherryberry mixture. Spread over crumb mixture, smooth top, and sprinkle with remaining berry-cherry mixture. Cover and freeze at least 4 hours and up to 2 days.

5. Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water. Let cool until no longer hot but still pourable, about 10 minutes.

Run a thin-bladed knife between cake and sides of pan to loosen; remove sides.

Run knife between bottom of cake and pan; transfer to a cake plate. Drizzle chocolate evenly over cake; top with whole cherries and berries.

6. Return to freezer until chocolate hardens, 2 to 3 minutes; or freeze, loosely covered, up to 8 hours. Slice into wedges using a sharp knife dipped in hot water (if cake

128

JUNE 2018

is too firm to slice, let temper in the refrigerator 10 to 15 minutes first).

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 6 HR.

20 MIN. | MAKES: ONE 9-INCH ROUND CAKE

Peach Chiffon Pie 6 ounces gingersnap cookies (about 22) 4 tablespoons unsalted butter, melted 1¼ teaspoons kosher salt 1 tablespoon unflavored gelatin (from 2 envelopes) 2 pounds peaches (5 to 6), coarsely chopped (5 cups), or 20 ounces frozen sliced peaches, plus wedges for serving (optional) 2 tablespoons fresh lemon juice

¾ cup sugar 1 sprig basil 1¼ cups heavy cream

¾ teaspoon pure vanilla extract Sugared Basil Leaves (recipe follows), for serving (optional)

1. Pulse cookies in a food processor until finely ground. Add butter and ½ teaspoon salt; pulse until mixture has the texture of wet sand. Press into the bottom and sides of a 9-inch pie dish.

Freeze until firm, 30 minutes.

vanilla to soft peaks. Gently fold whipped cream into chilled peach purée. Pour mixture into crust and freeze until firm, at least 4 hours and up to 1 day.

Remove from freezer 15 to 20 minutes before serving. Top with peach slices and sugared basil leaves; cut into wedges to serve.

2. Meanwhile, sprinkle gelatin over ¼ cup cold water; let stand until softened. In a large saucepan, combine peaches, lemon juice, ½ cup sugar, basil sprig, ¾ cup water, and remaining ¾ teaspoon salt. Bring to a boil, then cover, reduce heat to mediumlow, and simmer until peaches are very soft, about 15 minutes.

Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (discard solids). Stir in gelatin until dissolved. Refrigerate until thickened slightly, about 1 hour; or place in a bowl over an ice-water bath and stir occasionally until it begins to mound, about 10 minutes.

Whisk egg white with 1 teaspoon water until frothy. Working with one leaf at a time, brush a thin layer of egg wash onto basil; sprinkle with sugar. Transfer to a wire rack and let cool until firm and dry, about 1 hour. Leaves can be stored in an airtight container at room temperature up to 1 day.

3. Meanwhile, beat cream with remaining ¼ cup sugar and

15 MIN. | MAKES: 24

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 6 HR.

5 MIN. | MAKES: ONE 9-INCH PIE

Sugared Basil Leaves 1 large egg white 24 basil leaves

½ cup sugar

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

Melon Milk Pops This recipe requires a 10-count icepop maker; we like the Norpro 423 (available at amazon.com). For singleflavor pops, use 4½ cups of one melon variety. For two-flavor, use 2¼ cups each of different melons; purée each with half the condensed milk and lime juice and a pinch of salt.

1½ cups each watermelon, cantaloupe, and honeydew cubes 6 tablespoons sweetened condensed milk or coconut condensed milk, plus more as needed 6 tablespoons fresh lime juice (from 2 limes) Kosher salt 1. In a blender, combine water-

melon, 2 tablespoons condensed milk, 2 tablespoons lime juice, and a pinch of salt. Purée until smooth. Taste for sweetness; add more condensed milk as desired.

Transfer to a pourable container.

Rinse blender; repeat with cantaloupe and honeydew.

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Seamless Bras

The Workbook 2. Pour 1 to 2 tablespoons of one fruit purée into pop molds. Add 1 to 2 tablespoons each of other two fruit purées and repeat process until molds are filled to ¼ inch from top. Freeze until firm, at least 8 hours and up to 1 month.

To serve, run molds under warm water for a few seconds to release and unmold.

ACTIVE TIME: 20 MIN. | TOTAL TIME: 8 HR. 20 MIN. | MAKES: 10

Tropical-Fruit Cones You can dip these cones in melted milk or dark chocolate instead of white, if desired.

2 very ripe large mangoes, 4 very ripe bananas, or 8 very ripe kiwis, peeled, cut into ¾-inch pieces, and frozen on a parchmentlined baking sheet Pinch of kosher salt 2 tablespoons agave nectar (if using mango or kiwi) 2 tablespoons fresh lime juice (if using mango) 6 ounces high-quality white chocolate, such as Valrhona 8 sugar cones Chocolate and rainbow sprinkles and nonpareils, and finely chopped nuts, such as pistachios, for decorating White-Chocolate Magic Shell (recipe follows; optional)

1. Pulse frozen fruit and salt in a food processor until smooth.

Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezersafe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.

2. Melt chocolate in a heatproof

bowl set over (not in) a pot of boiling water; let cool slightly.

Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.

3. Temper purées in refrigera-

tor until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

ACTIVE TIME: 25 MIN. | TOTAL TIME: 8 HR. 25 MIN. | MAKES: 2 CUPS

130

JUNE 2018

4 ounces high-quality white chocolate, such as Valrhona, chopped ( ¾ cup)

beat on low speed until foamy.

Increase speed to high; continue beating until stiff, glossy peaks form and bowl no longer feels warm to the touch, 7 to 9 minutes.

1 tablespoon coconut oil

3. Divide meringue evenly

White-Chocolate Magic Shell

Combine chocolate and oil in a heatproof bowl set over (not in) a pot of barely simmering water.

Gently stir just until melted and smooth. Remove from heat; let cool about 20 minutes. (It should thicken slightly but still be pourable; if too thick, return bowl to simmering water 10 to 15 seconds.)

ACTIVE TIME: 5 MIN.

| TOTAL TIME: 25 MIN.

MAKES: ABOUT ½ CUP

Chocolate–Peanut Butter Semifreddo 5 ounces bittersweet chocolate, chopped 1 teaspoon pure vanilla extract

½ teaspoon kosher salt 5 ounces creamy peanut butter, such as Jif ( ½ cup) 1¾ cups heavy cream 4 large egg whites, room temperature

½ cup plus 2 tablespoons sugar Peanutty Caramel Corn (recipe follows), for serving 1. Line the bottom and sides of a standard 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on long sides. In a large heatproof bowl, combine chocolate, ½ teaspoon vanilla, and ¼ teaspoon salt. In another large heatproof bowl, combine peanut butter and remaining ½ teaspoon vanilla and ¼ teaspoon salt. In a saucepan, bring cream to a boil. Remove from heat; immediately divide cream evenly between bowls. Let stand 5 minutes, then stir each mixture until smooth. Let cool until thickened slightly, about 15 minutes.

2. Combine egg whites and sugar

in the heatproof bowl of an electric mixer set over (not in) a pot of simmering water. Beat constantly until sugar dissolves and mixture is warm to the touch (it should feel smooth when rubbed between fingers), 2 to 3 minutes. Remove from heat, then transfer to mixer fitted with the whisk attachment;

between chocolate and peanutbutter mixtures; gently fold into each until thoroughly combined and no white streaks remain.

Transfer half of chocolate mixture to prepared loaf pan; smooth top with an offset spatula. (Refrigerate peanut-butter mixture and remaining chocolate mixture until ready to use.) Freeze until thickened slightly, about 15 minutes.

Pour peanut-butter mixture into pan, smoothing top; freeze 15 minutes. Pour remaining chocolate mixture over peanut-butter mixture and smooth top. Gently fold plastic-wrap overhangs over semifreddo to cover. Freeze until firm, at least 12 hours and up to 3 days.

4. Remove semifreddo from

freezer 10 minutes before serving.

Remove plastic from top, flip pan onto a chilled serving platter or cutting board, and lift pan from plastic. Remove plastic and slice semifreddo crosswise into 1-inch pieces. Serve, with caramel corn.

Semifreddo can be stored, covered, in freezer up to 3 days.

3 minutes more. Remove from heat; immediately stir in baking soda and vanilla. Pour over popcorn mixture, stirring to evenly coat. Transfer to a parchmentlined rimmed baking sheet.

3. Bake 1 hour. Let cool completely.

Break into bite-size pieces and serve, or store in an airtight container at room temperature up to 3 days.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

15 MIN., PLUS COOLING | MAKES: 10 CUPS

$25K SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www .marthastewart.com/25kspring online. The $25,000 Sweepstakes begins at 12:01 a.m.

CT on 2/1/18 and ends at 11:59 p.m. CT on 6/30/18. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited.

Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

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

ACTIVE TIME: 25 MIN. | TOTAL TIME: 14 HR. 10 MIN. | MAKES: ONE 9-BY-5-INCH LOAF

Peanutty Caramel Corn 1½ cups unsalted roasted peanuts 8 cups plain popped popcorn 1 cup packed dark-brown sugar 1 stick unsalted butter, cut into pieces

¼ cup light corn syrup 1 teaspoon kosher salt

½ teaspoon baking soda ½ teaspoon pure vanilla extract 1. Preheat oven to 225˚. In a large heatproof bowl, sprinkle peanuts over popcorn.

2. In a saucepan, bring brown sugar, butter, corn syrup, and salt to a boil over medium-high heat, stirring, until smooth and combined. Cook until darkened slightly and fragrant, about

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 50309-3023.

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Collecting

Scoop up the season’s best and brightest with an apropos utensil: the berry spoon.

These vintage serving pieces, dating back to the mid-19th century, show fruit and flowers at their peak, leaving no doubt as to their intended purpose. Silver-plated English versions are still easy to find for $35 to $75 each. Fanciful designs, like the ornate Chinese spoon at left, are rarer, with price tags to match. But they’re all ripe for everyday use, since the more often you use silver, the shinier it becomes. Let them beautify your breakfast table, then bring them back out after dinner to dip into meringues, sorbets, and ice cream.

PHOTOGRAPH BY YASU + JUNKO | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

132

JUNE 2018

PROP ST YLING BY ELIZABETH PRESS

BERRY GOOD

THERE ARE NO SHORTCUTS TO MAKING EXCEPTIONAL ICED TEA. As a Tea Master, I insist that our tea leaves are gently rolled and brewed in smaller batches for smooth, delicious iced tea.

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