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OUR 2016 FOOD AWARDS

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OPEN ME

SUMMER SOUTH IN THE

AN EFFORTLESS PORCH PARTY

J U N E 2 0 16

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RECIPES TOMATOES, PASTAS, SALADS!

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QUICK SUMMER

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FRESH & EASY PEACH COBBLER BEACH TOWN GETAWAYS

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Š 2016 The Sherwin-Williams Company

Where will color take you? Ask Sherwin-Williams and discover a new world of color with the very best paint. Visit a store or sherwin-williams.com/color.


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J U N E 2 016

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Contents

65

FEATURES 88 SLICE OF SUMMER: TOMATOES 98 A CAROLINA BEACH HOUSE 106 SL THROWS A PORCH PARTY 115 2016 FOOD AWARDS

COOKING COLUMNS

STYLE

8 RECIPE INDEX 10 LIFE AT SOUTHERN LIVING 154 SOUTHERN JOURNAL

53 INSTANT CLASSIC:

HOME + GARDEN 13 BEFORE & AFTER: STRETCHING THE CANVAS 31 DESIGN: A GARDEN FROM SCR ATCH 44 THE GRUMPY GARDENER 46 HOMEGROWN: CUCUMBERS 48 CONTAINER OF THE MONTH: ELEPHANT’S EARS 50 GROW GUIDE: ALMANAC

BEACH TOTE 54 PERSONAL SHOPPER: ONE-PIECE SWIMSUITS 58 WEAR THIS TO THAT:

SEA ISLAND STYLE 60 SOUTHERN VANITY: TEXTURE SPR AYS FOR HAIR 62 MY MOM, THE BEAUTY ICON TRAVEL + CULTURE 65 LAID-BACK BEACH TOWNS 84 KENTUCKY BARBECUE JOINTS

131 QUICK-FIX SUPPERS: CHICKEN 144 WHAT CAN I BRING? FIELD

PEA SALAD 146 TEST KITCHEN ACADEMY 148 SAVE ROOM: GRILLED PEACH COBBLER On the cover: photograph by Laurey W. Glenn; prop styling by Elly Poston Editorial Offices: 4100 Old Montgomery Hwy., Homewood, AL 35209. Customer Service: Southern Living, P.O. Box 62120, Tampa, FL 336622120; 800/272-4101. Customer service available online 24 hours a day: www.southernliving.com/customerservice. Subscribers: If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. Mailing List: We make a portion of our mailing list available to reputable firms. If you prefer that we not include your name, please call or write us. (See Customer Service, above.) Reprints: Wright’s Media; 877/652-5295

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From top left: Cake dome and platter, $39.99. White platter, $18. Burger basket, $15. Terracotta chip and dip, $19.99. Melamine highball glass, $6 • Bucket grill w/tools and case, $80. 3-pc. grill cleaning set, $29.99. Grill press, $14.99 • Melamine collection, $4–$39. Terracotta collection, $5.99–$34. Water hyacinth charger, $9 • Coolers, $20–$80.


JUNE RECIPES QUICK PREP

PA RT Y PERFECT

MAKE-AHEAD

GLUTEN FREE

Beverages Heirloom Tomato and Chicken Toss, p. 137

Cucumber-Basil Gin and Tonic, p. 47

●●

Salads and Sides ●

BLT Salad with Buttermilk-Parmesan Dressing and Buttery Croutons, p. 151

● ●

Chicken and White Bean Salad with Citrus Vinaigrette, p. 140

Field Pea and Pasta Salad, p. 144

● ●

Fried Green Tomatoes with Buttermilk-Feta Dressing, p. 97

● ●●

Mouthwatering Marinated Tomatoes, p. 90

Sesame, Tomato, and Cucumber Salad, p. 97

Mains ●

Chicken and Fontina Panini, p. 138

Chicken Noodle Bowl with Peanut-Ginger Sauce, p. 132

Chicken Stir-fry, p. 131

● ●●

Grilled Flat Iron Steak with Charred Tomato Relish, p. 97

● ●

Heirloom Tomato and Chicken Toss, p. 137

Open-Faced Tomato Sandwiches with Creamy Cucumber Spread, p. 97

Southwest Chicken Tortillas, p. 142 ● ●

Spaghetti with Marinated Tomatoes and Mozzarella, p. 91

The SL BLT, p. 94

Dessert ●

Grilled Peach Cobbler, p. 148

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LIFE AT SOUTHERN LIVING

JUNE 2016

WRITE US! Have a question or comment? Sid Evans, 4100 Old Montgomery Highway, Homewood, AL 35209

CLOCKWISE FROM TOP LEFT: Middleton Place; Our staff folding the flag at Fort Sumter; Drayton Hall; Saint Alban; Coconut cake from Peninsula Grill; A night out on the town; Shops along King Street; Xiao Bao Biscuit; Garden path between homes

CHARLESTON, HERE WE COME WE’RE HOSTING A WEEKEND IN ONE OF OUR FAVORITE CITIES—AND YOU’RE INVITED!

  L

ATE L AS T SUMMER the Southern Living edit staff did something we’d never done before: We piled onto a bus and took a road trip to Charleston, South Carolina. As the purported leader of the trip, I felt a little bit like Clark Griswold taking his family to Walley World in National Lampoon’s Vacation—countless things could go wrong. What if we left the Grumpy Gardener at a Cracker Barrel on I-20? What if our bus driver drove us into Lake Oconee? But after seven hours on the road (three of which were spent designing Bitmojis of each other), we arrived safely at the Mills House Hotel on Meeting Street, greeted 10

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by its charming staff and a glass of Champagne. We were as giddy as wedding guests arriving at a reception, but we were also on a mission—to plan a special weekend celebrating the 50th Anniversary of Southern Living. Early the next morning we sent teams all over the city with instructions to come back with one-of-a-kind experiences that capture the essence of Charleston. It got a little competitive, kind of like a grown-up Easter egg hunt. But 48 hours later we had a list of intimate dinners, garden and shopping tours, art walks, and music performances, all of which will come to life as Southern Living Live, on June 10-12. This weekend-long event is our way of acknowledging our readers’ long love affair with Charleston (which we’ve put on the cover five times) and the way the city has always represented the best of the South. The good news for Team SL is that many of our staff—from the Grumpy Gardener to Test Kitchen Director Robby Melvin—will be returning to host these events, and we want you (and your mothers, daughters, husbands, and friends) to join us. For details and tickets, visit southernliving.com/charlestonlive. As for our bus trip, we made it back to Birmingham without incident, though I did get a few plaintive queries about moving the Southern Living offices there permanently. A trip to Charleston can do that to you. But that’s exactly why you should go.

SID EVANS, EDITOR IN CHIEF

sid@southernliving.com

Follow me on Twitter and Instagram: @sidmemphis


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HOME+GARDEN E X P E R T T I P S F O R A B E AU T I F U L H O M E — I N S I D E A N D O U T

STYLING: ELLY POSTON

STRETCHING THE CANVAS THE BREAKFAST NOOK A basket-style pendant from Anthropologie inspired the home’s open, airy design.

by AUDREY DAVIDOW ~ photographs by LAUREY W. GLENN

ARTIST LULIE WALLACE AND HER HUSBAND, HARRISON, GET CREATIVE WHEN MAXIMIZING EVERY INCH OF THEIR SOUTH CAROLINA SINGLE HOUSE

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HOME+GARDEN

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THE DEN AND LIVING ROOM ABOVE: This den works overtime as a guest room. Lulie dreamed up the queen-size daybed by attaching a headboard to each end of a mattress. RIGHT: Original artwork enhances the living room.

was up for the challenge. He redesigned the clumsily configured 1,700-squarefoot, two-bedroom/one-and-a-halfbath home into a two-bedroom/ two-and-a-half-bath charmer with space for accommodating overnight guests and a brand new baby. And here’s the best part: He achieved this without adding an extra inch.

ILLUSTRATION: STEVE STANKIEWICZ

T H E A R T WO R L D is never easy to break into, but when she was just a few years out of college, Lulie Wallace had already created quite a splash with her vibrant prints and textiles. By age 25, Lulie’s exuberant take on florals landed her work on everything from bedspreads to candle tins at popular stores like Anthropologie and Urban Outfitters. However, when it came time for the Charleston, South Carolina-based artist to try her hand at decorating her 18thcentury single house, the self-admitted color fiend knew she was going to need help pulling it all together. “I’m madly in love with color,” says Lulie, who wanted to find a way to incorporate her own fabric and art into her home without going overboard. To keep her bubbly style from veering too cutesy or frenetic, she called on friend and interior designer Angie Hranowsky to design a home that’s vibrant yet also calm and relaxing. “She knows how to balance a room,” explains Lulie. “The bold moves I make on canvas, she’s able to do in a home.” Indeed, Hranowsky’s knack for pairing traditional with whimsical, Asian with retro, and modern with vintage provided the ideal backdrop for Lulie’s fabrics to come to life. First things first: The artist needed to prep her canvas. Fortunately, her architectural intern husband, Harrison,


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BEFORE

THE LIVING ROOM Lulie (pictured below) provided Hranowsky with plenty of art to decorate with. The designer advises using a larger work for your anchor, then surrounding it with smaller pieces.

PROBLEM:

PROBLEM:

Choppy layout with unused space

No room for overnight guests

SOLUTION:

SOLUTION:

Maximize every inch.

Select furniture that can work double-duty.

Downstairs, Harrison removed the wall between the dining room and kitchen, which created one great room that included the living room, kitchen, and breakfast nook. Upstairs, he turned unused space above the stairwell into a bathroom, and expanded the master bath into a portion of the master closet. This redesign gave the Wallaces’ house one more bath. 18

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“It was very important to me that our guests had a queen bed to sleep in, but our house is so small it had to be a space we could also use,” explains Lulie. She and Harrison turned their former living room into a combo den/guest room, which they outfitted with a daybed and a flat-screen TV so the family could use it for lounging and watching movies.


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Shaw Brushed suede hardwoods in the kitchen of the 2012 Southern Living Idea House

PAIGE SCHNELL THE DESIGNER OF THE 2012 SOUTHERN LIVING IDEA HOUSE SHARES HER TIPS FOR A SMOOTH, RELAXED PARTY FLOW.

OPEN THE PASSAGEWAYS leading to your alfresco entertaining space. French doors or large, sliding glass panels eliminate visual barriers and make the inside and outside areas of your home feel connected. CREATE HARMONY with furnishings and accessories. Match the cushions on your interior couch and outside patio chairs. Arrange the seating in your sunroom so guests can appreciate the picture-window views. Add a natural complement inside using potted versions of your backyard greenery. CHOOSE DURABLE, CLEANABLE SURFACES made to withstand inside/outside traffic. Shaw Floors’ hardwood products (like the Brushed Suede in Sugarcane used in the 2012 Southern Living Idea House) combine stunning natural beauty with high performance and cleanability. Muddy footprints and wine spills happen: Shaw Floors make it easy for everyone to bounce back and enjoy the party.

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HOME+GARDEN

BEFORE & AFTER

BEFORE

PROBLEM:

PROBLEM:

Dated, closed-off kitchen

Dining room that no one dines in

SOLUTION:

SOLUTION:

Lean on white and light.

Create an eat-in kitchen.

When the dining room wall came down, more light filtered in and the space immediately felt bigger. Achieving the crisp, clean look the couple wanted was in the details: freshly stained wood floors, an all-white color scheme, new quartz counters and cabinetry that extended to the door, and an island with shiplap siding to camouflage drawers.

Turning the former dining area into the living room and opening it up to the kitchen gave Harrison space to design a bright breakfast nook. He transformed his grandfatherâ&#x20AC;&#x2122;s old drafting table into a one-of-a-kind kitchen table with a new pinewood top. They surrounded it with two chairs and a built-in benchâ&#x20AC;&#x201D;with lift-up seats that provide extra storage.

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THE KITCHEN Floor-to-ceiling tile (Foundation Field Brick; annsacks.com) draws the eye up and makes the room feel taller. Chunky bronze pulls from Rocky Mountain Hardware enhance the simple white cabinets .


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HOME+GARDEN

BEFORE & AFTER

THE MASTER AND NURSERY RIGHT AND BELOW: The Roman shades and

bed curtains are both Lulie’s own fabric, Tropical Jungle. Hranowsky brightened up the deep green with pops of coral and cinnamon in the room. BOTTOM : Lulie also designed the wallpaper in daughter Edie’s nursery.

PROBLEM:

PROBLEM:

Loads of colors and patterns

So much art, so little wallspace

SOLUTION:

SOLUTION:

Balance brights with white.

Hang mini galleries throughout the house.

“I know color on the canvas, but wall color is a whole different art,” admits Lulie, who left the decorating palette in Hranowsky’s hands. “Even picking the right white can be daunting!” Hranowsky chose a neutral backdrop, Benjamin Moore’s Dove Wing, for the bedroom, living room, kitchen, and hallway, which meant Lulie’s cheerful textiles and art could take center stage. In the nursery, she complemented Lulie’s sweet floral wallpaper and fern printed cornice fabric with Pratt & Lambert’s Balsam Green paint. 26

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“I had all of these amazing pieces of art under beds and in closets because I was too intimidated to hang them by myself,” says Lulie. Hranowsky to the rescue: The decorator created groupings within the collection based on styles, weight, and frames. “I’ll often lay the arrangement on the floor and take a picture before hanging it on the wall,” says Hranowsky, who hung Lulie’s work wherever she saw an opportunity—above doors, between windows, even wrapped around the TV in the living room.


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HOME+GARDEN

THE PORCH & PATIO RIGHT: Updating the screens on the porch gave it a whole new sheen. BELOW When it comes time to dine outdoors, think double-duty decorating: A vibrant Kantha throw dresses up the patio table.

PROBLEM:

Tight space for indoor entertaining SOLUTION:

Host alfresco. Luckily for space-strapped Charleston residents, the South Carolina climate is conducive to spending nearly the whole year outdoors. Since their kitchen opens onto a small screened porch, the Wallaces made sure that it was incorporated into the decorating plan. The L-shaped couch, upholstered in outdoor fabric, 28

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provides plenty of seating. Even more comfortable, casual seating options were created by piling on pillows made from Lulieâ&#x20AC;&#x2122;s fabrics. Determined to keep entertaining despite no longer having a true dining room, the couple created an inviting eating area on the courtyard patio, setting up a sturdy 10-seat Ikea table surrounded with galvanized metal chairs. And, when the neighbors go out of town, they even take out a movie projector and watch films on the side of their house.


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HOME+GARDEN

DESIGN LESSONS

‘Bright Lights’ Swiss chard, bush beans, basil, and cherry tomatoes grow amid clipped borders of ‘Wintergreen’ boxwood in the potager (kitchen garden). An empty olive jar in the center serves as focal point.

A Garden from Scratch Oklahoma City’s Linda Vater shares her step-by-step plan for a backyard paradise by LINDA VATER ~ photographs by RYANN FORD

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HOME+GARDEN

DESIGN LESSONS

LEFT: Fruits of her

labor from the cutting garden— zinnias, sunflowers, salvia, and blackeyed Susan. BELOW: A ‘Blue Star’ juniper standard takes center stage in a collection of pots in the dining area.

Ask the Right Questions An arbor flanked by black-eyed Susan marks the entry to the potager and cutting garden.

I KNEW NOTHING

about gardening or garden design when we moved into our 1935 English Tudor home 25 years ago. The small backyard contained exactly one gnarly old tree, a nest of blackberry brambles, and an abandoned sandbox. Crumbling concrete steps led to a “lawn” of weedy, hardpan clay. But after much 36

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trial and error and countless missteps, my hard work paid off as the pieces of the garden fell into place. Now our outdoor space is a beautiful and frequently used extension of our home. Here are the six lessons I learned along the way that helped me appreciate the creative process as much as the result.

Your landscape should reflect your personality and your lifestyle. Before planting even one petunia, consider the following: How will you use the entire space? Do you need room for entertaining or a spot for the kids to play? Do you want a sunny area for growing vegetables or a shady place for reading? Do you enjoy puttering in the garden or prefer minimal maintenance—just a few hours of watering and weeding on weekends? If you’re like most people and have limited space, it’s key to plan for what you want to plant and where. Your needs will likely change over time, so be flexible in your design.


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HOME+GARDEN

DESIGN LESSONS

Establish Harmony Homes and gardens should relate to one another and be similar in style. For example: My Tudor home cried out for the quaint appeal of an English garden. Its asymmetrical architecture, including a Palladian-style arched window (minus the sidelights) and a doorframe with a fanlight, inspired an informal look with soft, curved bed lines and mounded forms. I repeated its brick-and-stone exterior in the edging and hardscape.

Traditional English cottage flowers balked at our torrid summers. After killing a few (okay, many) plants, I learned to substitute tougher lookalikes that spoke the same language but with an Oklahoma accent.

&GƄPG#TGCU I think of a garden the same as I do a house, but with ceilings, walls, and flooring made of plant material, garden structures, and hardscape. Tightly

clipped evergreens, carefully pruned trees, large containers, and arbors make strong garden bones that help divide small backyards into functional and intimate “rooms.” In my outdoor entertaining areas, crushed gravel and flagstone are appropriate to my garden style and make a long-lasting, costeffective floor for outdoor furnishings. A green wall of shrubs and climbers covers the wood fence that encloses the yard. This adds texture, depth, color,

Densely planted borders create living walls along the lawn. Blooming shrubs and perennials add color, texture, and height. Brick and flagstone serve as edging and pavers, leading the eye and keeping plantings in check. A blue Atlas cedar stands out among green foliage in the distance. 38

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HOME+GARDEN

DESIGN LESSONS

Vater (pictured) uses her garden as a studio and classroom for producing gardening spots for local television.

Places to sit and relax appear throughout. Pots hold clipped boxwoods and Surinam cherry (Eugenia uniflora).

and softness, creating the illusion of a much larger space. Redbud trees along the perimeter of the dining area have grown together, creating a ceiling of pink blooms in spring and green shade in summer. Twin arbors flank a boxwood hedged potager, which is the French word for kitchen garden, providing much needed vertical growing space.

the sunnier lawn, and from there to the kitchen garden. (It’s also a charming way to save wear and tear on your turf.) Brick, softly set as edging, encircles the lawn with intermittent gaps for lowgrowing ground cover and flowers. The rhythm and repetition of the brick provides definition and helps unify the space.

Go with the Flow

Don’t Fight Mother Nature

Not only should a home relate to its garden, but each section of the garden should connect and easily flow to every other part. (I view this as the gardener’s theory of relativity.) In my yard, flagstone pavers set in the lawn, which are easily mown over, guide visitors on where to go next. They visually link the shady dining area with

Gardening in Oklahoma isn’t for wimps. I learned early on to try to work with, not against, Mother Nature. As every Okie knows, there are but two seasons— before the heat and after the heat—with record-breaking ice, wind, rain, heat, drought, hail, and earthquakes thrown in to keep things interesting. After back-to-back ice storms struck three

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river birches, I replaced them with tough native redbuds. When my lawn died summer after summer from drought, heat stress, and fungus, I downsized from a grass carpet to a throw rug. I practice a three-strikes-and-you’re-out rule. After relocating or replanting three times, if a plant dies or underperforms, it’s replaced with something tougher. Gardens of any size have no space for slackers!

Think Big, Start Small Only television shows and people with deep pockets have instant gardens. Real gardens require patience, perseverance, experimentation, and a sense of humor. Once you have a vision for your fantasy garden, be smart. Take it one area—one room—at a time.


ask

THE GRUMPY GARDENER O U R G A R D E N E X P E R T A L L E V I AT E S Y O U R G R O W I N G PA I N S

WHAT’S BOTHERING READERS THIS MONTH:

BEAN THERE, DONE THAT

Exploding watermelons, pesky ants, sticky sap, and uncool beans. Grumpy to the rescue!

Q

Our green beans came up beautifully, but now they have a rusty look. Should I remove them to keep this condition from spreading? —KATHY

Bean rust is a fungus that causes yellow and orange pustules to form on leaves and beans. It spreads very quickly in rainy weather and can take down an entire crop. If it’s all over your plants, pull them up, throw them out with the trash, and start over. (No worries— beans grow fast.) If it’s not, spray them according to label directions with Natria Disease Control or Bonide Liquid Copper Fungicide. You can get these products at garden centers. Spray healthy seedlings too. If you want to prevent buildup of disease spores, don’t plant beans in the same spot every year. Crop rotation is good for all veggies, especially tomatoes, potatoes, peppers, squash, cabbage, and broccoli.

A MELON BOMBS

split. Besides backing off on the watering, place some pine straw mulch under the ripening melons and all around the plants. Mulch keeps the soil from drying fast, so you won’t have to water as often. It also prevents melons from lying on the soil and rotting. Water only when the leaves look a little wilted in the morning. Then water thoroughly.

This is our first year growing watermelons. There are lots of melons, but they’re starting to rot at the bottom and one burst open. It’s been hot, so I water twice a day. Too much? —BARBARA

Q

The problem is too much water in too little time. This makes the melons quickly swell up and

A

NOT IN MY HOUSE

Q

How do I get rid of little house ants? —MARCY

Arsonists find that setting the place on fire works well, but then they go to jail. So I would use Terro Liquid Ant Baits (available at terro.com). They contain a slow-acting poison that foraging ants carry back to the nest and share with their buddies and queen. Also seal anything sweet (sugar, honey, syrup, etc.) inside plastic ziplock bags so ants won’t be lured by them.

A

STICKY SUMMER

What is that sticky stuff that drips from crepe myrtles all over my deck, plants, and tables? We have trouble with it every summer. —JANET

Q

It’s honeydew secreted by insects that suck sap from the leaves, and the culprit is probably aphids. To kill them, spray your trees according to label directions with horticultural oil, neem oil, or insecticidal soap, all widely available.

A

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ASK THE GRUMP

No question goes unanswered on his Facebook page. facebook.com/ slgrumpygardener

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HOME+GARDEN

HOMEGROWN

Cool As Cucumbers For salads, pickles, or cocktails, your garden’s most versatile pick

Whatever home means to you, we’ll help you QGLW

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46 ©2016 Zillow Group. All rights reserved.

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STYLING: HEATHER CHADDUCK HILLEGAS

    C

O N F E S S . The first time you thought about growing cucumbers was that time at the bar when you discovered they’re used to flavor Hendrick’s Gin. And while that’s certainly an excellent reason to grow them, it’s not the best one. Sweet, crisp cucumbers from the garden are so much better than grocery store pretenders that look and taste like wax. Most cukes are vines. Allowed to sprawl across the ground, one plant can cover CUCUMBERS 25 square feet. That’s why enlightened veggie gardenLIGHT ers save space by providing Full sun a support for them to climb—be it a sturdy tomato SOIL cage, hog wire trellis, or Moist, fertile, well-drained tuteur. Or they plant non-running bush types HARVEST like ‘Spacemaster.’ Pick cukes when Cucumbers like warm they’re young and soil, so wait at least two weeks tender; don’t let after your last frost to sow fruit mature on plant or producseeds a half-inch deep. Thin tion will stop. the seedlings to 8-12 inches apart. They produce a lot, so six plants are plenty. Feed every two weeks with an organic liquid fertilizer, like Bonnie Herb, complaint regarding cucumbers is “I Vegetable & Flower 8-4-4 Plant Food. get lots of flowers but no fruit.” That’s Keep the soil evenly moist because because cuke plants produce both drought-stressed plants produce bitter female flowers (fruit bearers) and cukes. Neem oil controls mildew, male flowers (pollinators), but only striped cucumber beetles, mites, and males show up at first. Be patient—the other pests. The most common


USE #33:

Cukes from your garden taste better than waxed ones from the store.

Make stain removal berry easy. Use OxiClean™ to eliminate your toughest stains. For just pennies, get brighter colors and whiter whites without damaging even delicate clothing*.

CHEERS!

Cucumber-Basil Gin and Tonic

problem should resolve itself. Or plant selections like ‘Sweet Success’ and ‘Diva’ that bear fruit sans pollination. Other suggestions include ‘Sweet Slice’ (never bitter) and ‘Homemade Pickles’ (bred for home pickling).

Gently muddle 2 basil leaves, 3 cucumber slices, and 1 lime wedge in a cocktail shaker. Fill shaker with ice cubes. Add 1/4 cup gin. Cover and shake for 30 seconds. Strain into a highball glass filled with ice cubes. Top with tonic water. Garnish with a sprig of basil.

101 uses. 101 ways to save. by STEVE BENDER ~ photograph by ALISON MIKSCH

Visit us at YouTube.com/OxiClean *In accordance with garment wash instructions. ©2014 Church & Dwight Co., Inc.


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A NIGHT TO REMEMBER

HOME+GARDEN

CONTAINER OF THE MONTH

YOUR FIRST DATE

REDUX Remember that first night out? Follow these tips to experience the moment all over again with an unforgettable celebration. ELEPHANT’S EARS

TROPICAL TI PLANT

SET THE STAGE If you can, return to the place where it all began. Wear an updated version of your original outfit and share your favorite memories from the night. FIRST IMPRESSION Ask each other get-to-know-you questions to see how things have changed and stayed the same. Conversation don’ts: work, kids and the bills. Conversation do’s: personal history, dreams and passions.

Get your free sample of DEPEND® FIT-FLEX® UNDERWEAR at Depend.com

Tropical Punch WANT TREMENDOUS BEAUTY during the hot summer months but don’t feel like fussing with flowers? Dramatic, upright elephant’s ear (Alocasia sp.) commands attention. The spiky, scarlet leaves of the tropical ti plant (Cordyline fruticosa) peek out of the gaps in this 30- by 30-inch fiberglass pot. ‘Little Ruby’ Joseph’s coat (Alternanthera dentata) fills the bottom with green leaves that will blush crimson with exposure to sun. Placing it under an arbor frames this eye-catching arrangement. Plant in moist, well-drained soil, and keep well watered. Position anywhere from full sun to light shade and this showstopper will hold court all the way until the first frost. 48

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by K AYLEE HA MMONDS

DAVID HILLEGAS

MAKE IT (EVEN) BETTER Now that you know each other so well, consider redefining the perfect first date altogether. If you knew then what you know now, where would you go, what would you do… and where might the night end up?

‘LITTLE RUBY’ JOSEPH’S COAT


HOME+GARDEN

GROW GUIDE

THE SOUTHERN GA RDENER’S

A L M A NAC F IN D YOU R ZON E

Summer’ series soon followed, along with other repeat bloomers, such as the Forever & Ever series, ‘Let’s Dance’ series, and ‘Big Daddy’ and ‘Dear Dolores’ from the Southern Living Plant Collection. Most flower blue in acid soil and pink in alkaline soil. Repeat blooming may not start until two to three years after planting. To keep the hydrangea actively growing in summer, water regularly and fertilize.

Upper South USDA ZONE 6

Middle South USDA ZONE 7

Lower South USDA ZONE 8

Coastal South

PLAN FOR HOSTAS Hostas, great perennials for shade, are plentiful at garden centers. New, fancy selections can be expensive. Remember, though, you can dig and divide them in fall or early spring, and within a year, a $15 plant can easily become three $5 ones.

USDA ZONE 9

Tropical South USDA ZONE 10

CHECKLIST FOR JUNE PL A N T O F T H E M O N T H

START PICKING June serves up the fresh and delicious pickings of peaches, blueberries, strawberries, figs, and early apples. Not growing them in your garden? Look for them at local you-pick farms and farmers’ markets. To find an operation near you, go to localharvest.org.

PENTAS YOU’LL LOV E THESE SUMMER BLOOMERS A LMOST AS MUCH AS BUT TERFLIES DO

REPEAT-BLOOMING HYDRANGEAS Even though ‘Endless Summer’ wasn’t the first Hydrangea macrophylla to bloom on both old and new growth (‘All Summer Beauty’ and ‘Penny Mac’ predate it by quite a bit), clever marketing made everyone want one, and now millions do. New additions to the ‘Endless 50

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GARDEN FIND This DayLuDesigns canvas gardening apron has plenty of pockets for storing gloves and tools. Custom sizes and many colors are available. $40.99; etsy.com

by STEVE BENDER ~ illustration by JOHN BURGOYNE

ROBBIE CAPONETTO; MAP: RYAN KELLY

You can’t beat pentas (Pentas lanceolata) for producing sensational color all summer long. Four-inch-wide clusters of starlike flowers in red, pink, lavender, and white attract butterflies and hummingbirds. Cut blooms last up to two weeks in water. Growing up to 20 inches tall, the Butterfly series works well in beds. For containers, choose the shorter, more compact Graffiti, Kaleidoscope, and New Look series. Remove spent flowers to keep more flowers coming. Provide full sun and moist soil. Pentas is a perennial in the Tropical South and an annual elsewhere.


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CRAFTSMANSHIP Strong and flexible, these palmettostraw bags are handwoven in Morocco and then hand painted by artisans in Florida.

CUSTOMIZABLE Make this carryall your own by choosing the style of bag, picking the colors, and adding your monogram.

Nassau in Ink Spot, $240; lindrothisland bags.com

STYLING: MARY BETH WETZEL

SUMMER’S IN THE BAG THE GO-ANYWHERE, HOLD-ANYTHING TOTE THAT’S PERSONALIZED JUST FOR YOU

by ASHLEY RIDDLE WILLIAMS ~ photograph by ROBBIE CAPONETTO

VERSATILE Bring this tote to the beach, take it to the office, pack it for a picnic in the park, or load it with fresh groceries from the farmers’ market.

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STYLE

PERSONAL SHOPPER On a Tide Note One-Piece Swimsuit in Cockatoos, $79.99; modcloth.com

Five one-piece styles that flatter, fit, and cost under $100

Ruffle One-Piece Swimsuit in Brilliant Peri, $88; jcrew.com

Paddle Board One-Piece in Navy Dot, $44.99; downeast basics.com

One-Shoulder Bouquet OnePiece, $79.50; limericki.com

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STYLING: MARY BETH WETZEL

Draped OnePiece in Black Stripe, $39.99; target.com

by ASHLEY RIDDLE WILLIAMS ~ photograph by ROBBIE CAPONETTO


Sleep better tonight.

Pictured: Hampton Belgian Linen upholstered headboard, $1699-$2499, Now from $999. Solid plantation grown mahogany storage base for headboard with 2 or 4 drawers, $3059-$4099, Now from $1959. Estate 5000 ® mattress, top rated by independent buyers guide,

Beautiful beds. Oh-so comfortable mattresses. www.charlesprogers.com Complete collection and sale prices online and direct from our showrooms. New York showroom: 26 West 17 Street (5-6 Aves) in Manhattan. New Jersey factory store: 300 Rte 17 North, East Rutherford. Phone 1-866-836-6510 • Web/phone orders welcome. • We ship anywhere.

© 2016 CHARLES P. ROGERS & CO.

$2099-$3399, Now from $1499.


Editor-at-Large Jenna Bush Hager heads to the beach and reveals why this storied Georgia getaway is a family favorite

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1 Sunny Days Panama Hat, $64; lspace.com 2 Splendid Hamptons Solids Scalloped One Piece, $108; swimspot.com 3 Jethro Necklace, $325; petitemaisonssi.com 4 Irene Peach Floral Kimono, $48.99; morninglavender.com 5 Round Sunglasses in Brown, $16.99; target.com 6 Finch, $260; beekshop.com

by JENNA BUSH HAGER ~ photograph by ROBBIE CAPONETTO

STYLING: MARY BETH WETZEL; PORTRAIT: DAVID A. LAND

THERE IS a black-and-white photo of my grandparents’ 1945 Sea Island honeymoon that will forever be etched in my memory. That picture, with my grandmother gazing lovingly at her new husband, reminds me of Sea Island’s romance. My husband, Henry, and I have followed in their footsteps and traveled there a few times too. We love local shops like Cloth + Label, delicious restaurants such as NANCY, the picturesque beaches, and—of course—the impeccable Southern charm.


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THE SCIENCE OF BEAUTIFUL SKIN AT EVERY AGE

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STYLE

BEST FOR:

SOU T HER N VA N I T Y

MULTIPURPOSE USE Invest in a product for every look you’re after—from a sleek blowout to a sea of waves. This spray is not sticky and works on damp or dry hair. Instant Texture Mist, $27; livingproof.com

BEST FOR:

HIGH-VOLUME BLOWOUTS This airy, vitamin E-infused mist provides nourishment while also plumping up your locks. Caviar Anti-Aging Miracle Multiplying Volume Mist, $28; alternahair care.com

BEST FOR:

SWEPT-UP STYLES Meet hair spray’s more flexible cousin: a long-lasting, oil-absorbing spray that leaves hair feeling springy rather than stiff. Texture Wave, $39; shuuemuraartof hair-usa.com

BEST FOR:

SECOND-DAY HAIR Refresh next-day hair with this multitasking mist that acts as a dry shampoo, volume infuser, and texture spray all in one. Triple Sec 3-in-1, $26; thedrybar.com

BEST FOR:

Formulated with kelp and sea salt, this Texas-made product is lightweight and packed with nutrients. Apply generously, twisting pieces as you go for a naturally tousled look. Sea Spray, $14; verb products.com

BEACH BODY From Texas-size blowouts to tamed curls, a good hair day is just a spritz away 60

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by ASHLEY RIDDLE WILLIAMS ~ photograph by ROBBIE CAPONETTO

STYLING: MARY BETH WETZEL

EASY-BREEZY CURLS


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Presenting Southern Living Insider, a premium membership program that offers exclusive benefits and preferred access to life at Southern Living. Inspired by our readers, the editors at Southern Living welcome you to experience Southern hospitality at its finest. From editorial first-looks and bonus content to special discounts and editor event invitations, you’ll go behind the scenes like never before. At Southern Living, our home is your home. Start getting more of what you love—become a Southern Living Insider today! Visit SLinsider.com

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BEAUT Y SECRETS

ROXANNE OUSTALET LAGARDE Pictured during the summer of 1975, soaking up rays on the bow of her family’s boat, The Cajun Queen, on Lake Arthur in Louisiana

MY MOM, THE BEAUTY ICON

“I love to buy my mother little luxuries, like this Chanel nail polish. It’s now one of her favorite beauty indulgences.” Le Vernis Longwear Nail Colour in Rouge Essentiel, $28; chanel.com

This Louisiana mother treats each day as a new reason to dazzle

“A spicy-scented perfume will always remind me of fancy affairs. Mom spritzed this on generously for Mardi Gras balls.” Aromatics Elixir Perfume, $72 for 3.4 oz.; clinique.com

My mom makes every day feel glamorous.

“We both work on taming our curls, and this defrizzing shampoo is her go-to.” Kérastase Discipline Bain Fluidealiste, $40; kerastase-usa.com

“Despite many years of sunbathing, Mom’s makeup always looks smooth. She prefers Jane Iredale products, which don’t settle into fine lines.” Jane Iredale So-Bronze, $42; dermstore.com 62

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That’s a trait passed down by her own mother, Lena Mae, and something my three sisters and I have adopted—call it a three-generation style philosophy. It’s about embracing each day and treating it as an opportunity to look your best. For our mom, that usually means sporting a denim jacket and stylish boots. Most importantly, she has always said, ‘Pretty is as pretty acts.’ I’m grateful that, above all else, she has taught her daughters to focus on education, service, and kindness.” —Lauren Lagarde

“The girls in our family battle dry hands. Mom loves this lotion for its light, flowery fragrance.” Rue de Marli Paris No. 59 Citron de Vigne Hand Cream, $28.95; makerandmoss.com

“Our late-night tradition is beauty treatments over coffee. Mom likes to use a renewing retinol cream.” Green Cream Level 9, $50; dermstore.com

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by ASHLEY RIDDLE WILLIA MS ~ photographs by ROBBIE CAPONETTO

STYLING: MARY BETH WETZEL; PORTRAIT: COURTESY LAUREN LAGARDE

STYLE


ITALIAN SILVER STAR NECKLACE

STERLING SILVER “RISO” BRACELET FROM ITALY

Stars are on the rise as a top jewelry trend. Shining brightly with celestial charms, our necklace is crafted in Italy of sterling silver with a beautiful polished finish. Lobster clasp. 18" necklace with a 21⁄4" drop at the center.

From our Italian office in the Tuscan city of Arezzo, we see sterling silver jewelry taking on a luxe new richness. Supple and lush to the touch, our bracelet is a modern classic – cool and confident. The small riso links are named with the Italian word for rice, neatly stacked on the diagonal and polished to a fine shine. 5⁄8" wide. Springring clasp. 7".

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Southern

YO U R L O C A L’ S G U I D E T O A L L P O I N T S S O U T H

Four-pawed vacationers are welcome here. FLAGLER BEACH, FLORIDA

Laid-back Beach Towns From North Carolina to Texas, find sand and sea in places where “formal attire” means your best pair of flip-flops

by PAULA DISBROWE AND VALERIE LUESSE ~ photographs by ROBBIE CAPONETTO

JUNE 2016

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T R AV EL+CU LT U R E

SUMMER ESCAPES

OCRACOKE VILLAGE Explore this historic North Carolina community, which has some of the most spectacular and serene beaches in the South

YO U ’ L L N E E D A B OAT to reach this tiny, unincorporated enclave on a sliver of sand that shares its name. Ocracoke Island is a distinctive link in the chain of dramatic shores known as the Outer Cape Hatteras National Seashore. Banks. About 16 miles long, Ocracoke is Both Ocracoke Island and its village separated from the mainland by Pamlico are steeped in maritime history, from Sound; bookended by inlets; and washed Blackbeard and his crew of wily pirates with big Atlantic surf on its Eastern shore. who hid out in local inlets to the U.S. The widest part of the island is home Lifesaving Service, to the only development a precursor to the there—a bustling little U.S. Coast Guard. sound-side village with Raleigh People don’t come fewer than 1,000 year-round to this remote and residents. It wraps around NORTH CAROLINA singular place for Silver Lake, where ferries Ocracoke Village roller coasters and and a flotilla of summertime Wilmington water parks. They boaters come to dock. But come for the real the bustling downtown beach thrills: tall is just a short hop away ATLANTIC OCEAN dunes, big surf, and from miles and miles of Charleston brisk winds. unspoiled beaches on the 68

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TOP LEFT: In this maritime village, life centers around water. ABOVE: Lowcountry “Purloo” from Dajio in Ocracoke Village

Getting Here Follow bridge crossings from the mainland to Roanoke Island and then to Bodie Island on the Outer Banks. Cruise scenic State 12 to Hatteras, and hop on a free 60-minute ferry ride to Ocracoke. (Expect long waits during peak hours.) Or make advance reservations (and arrive early) for the ferry directly to Ocracoke from Swan Quarter (rates from $1; 2 hours, 40 minutes) or Cedar Island (rates from $1; 2 hours, 15 minutes). ncdot.gov/ferry


In Dallas, “upscale” doesn’t mean “out of reach.” We pair our high-end shopping with a down-to-earth attitude, so it’s easy to find moments tailored for you. It’s a different perspective on travel that makes Dallas the perfect fit. Try us on for size at VisitDallas.com.


T R AV EL+CU LT U R E

SUMMER ESCAPES

“People don’t come to this remote and singular place for roller coasters and water parks.”

Where To Stay Lodging is all local—and full of character. The Castle Bed and Breakfast has 11 rooms and family-friendly villas (summer rates from $189; thecastlebb.com). Request a harbor view at the Ocracoke Harbor Inn, which rents basic rooms and suites, as well as six cottages (summer rates from $120 with complimentary boat docking and bike rentals; ocracokeharborinn.com). Also on the harbor side are the Captain’s Landing Hotel Suites (summer rates from $280/night and $1,400/week; thecaptains landing.com). ocracokevillage.com

view (smacnallys.com). With its Southern and Creole menu, The Flying Melon Café draws a crowd for dinner and brunch (252/928-2533). The sprawling Howard’s Pub has been a favorite gathering spot for years (howardspub.com). Locals and regulars also swear by the wine-and-beer tastings on an outdoor deck at Zillie’s Island Pantry (zillies.com) and fresh dishes at Dajio Restaurant (dajiorestaurant.com).

Most Iconic Landmark Ocracoke’s 1823 lighthouse, the secondoldest functioning lighthouse in the United States, isn’t open for climbing, but it makes a great photo op.

Best Outdoor Adventure Kayak, paddleboard, bike, or go offroading on the island. surfocracoke.com; ocracoke4X4rentals.com; theslushystand.com

Insider’s Tip Where To Eat SmacNally’s Waterfront Bar & Grill is the go-to place for casual food with a 70

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Many places don’t accept American Express, and larger establishments might close November through March. Cell

CLOCKWISE FROM TOP LEFT: The Castle Bed and Breakfast is one of Ocracoke Village’s most historic and charming landmarks; Locals love the fresh shrimp at SmacNally’s; Dine alfresco on the breezy deck of Zillie’s Island Pantry.

phone reception can be spotty. If you’d prefer mainland access, take a day trip to Ocracoke from one of the hotels and rentals on Bodie Island (Hampton Inn & Suites Outer Banks Corolla, summer rates from $319, obxbeachhotel.com; Sanderling Resort in Duck, summer rates from $315, sanderling-resort.com; Twiddy & Company Realtors beach houses, twiddy.com).


We know this great little cafe´

AND IT’S REALLY CLOSE TO HOME.

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T R AV EL+CU LT U R E

SUMMER ESCAPES

“We have more grounds than rooms,” says Marti Leavines Bielefeldt, owner of the bohemian Si Como No Inn.

FLAGLER BEACH With its vintage pier and ocean-side main drag, this cool little town gives a flashback to Old Florida

“ I F I R S T S AW Flagler beach from the saddle of a motorcycle in 1971, and I just fell in love with it,” says Frank Gromling, a conservationist and owner of Flagler’s Ocean Art Gallery and Ocean Publishing. This 7-mile stretch of cinnamon sand fronting the Atlantic Ocean has no condo towers or sprawling resorts. Anchored by State A1A and an 800-foot-long pier built in 1927, this town makes you feel like popping the top on a 1962 T-bird and

of us and the Matanzas River—a beautiful cruising down the strip with The Beach channel to the Atlantic Intracoastal Boys blaring from your analog radio. Waterway—right behind us.” You just know there’s a place in town Flagler Beach is the kind of place where you can by a colorful T-shirt with where locals never lose their sense of a palm tree airbrushed on it. wonder for the spectacular expanse of “There’s so much community love water that defines them. “I have lived on here that it’s almost unreal,” says Marti the Atlantic since I was Leavines Bielefeldt, who 4 years old,” says owns the “five-star and Jacksonville Gromling, who still four-paw” Si Como No marvels at the way Inn. “Our beaches are Flagler Beach this powerful ocean lenient—they allow fires Orlando ATLANTIC keeps reinventing its and pets in many areas. OCEAN own coastline. “You As a community, we’re Tampa could come to this always doing things to FLORIDA beach every day—and bring people here, like it would be different the First Friday celebraevery day. I’m really tions downtown. We Miami thankful for that.” have the ocean in front JUNE 2016

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T R AV EL+CU LT U R E

SUMMER ESCAPES

Where To Stay Lodging on Flagler Beach tends toward small, locally owned properties. Amiable pups can ditch their leashes on the grounds of the eight-room Si Como No Inn, which rents paddling and beach equipment and also offers a tiki-style, outdoor community kitchen (rates from $125; sicomonoinn.com). At The White Orchid, an inn and spa just across State A1A from the beach, such amenities as a full breakfast, afternoon wine and appetizers, beach gear, bikes, and internet are included with your room (rates from $139 on weeknights and $169 on weekends). Tip: The Balcony Suite is the best room in the house (rates from $249). whiteorchidinn.com

Where To Eat

CLOCKWISE FROM TOP LEFT: Pick a spot by the pier and

you can play, relax, and sometimes surf; Co-owner Haley Kirk of VESSEL Sandwich Co.; The Skip Burger from Turtle Shack Café; Flagler Fish Company has local seafood on the menu and for sale at the counter.

Try Oceanside Beach Bar & Grill for an eclectic menu with an Atlantic view (oceansideflagler.com); VESSEL Sandwich Co. (vesselsandwichco.com) for gourmet sandwiches and salads; Turtle Shack Café (turtleshackfb.com) for fresh seafood and other local fare; or the Flagler Fish Company (flaglerfishcompany.com), a farm-totable restaurant and market. Enjoy discounted drinks and snacks during the daily Funky Hour at Funky Pelican (funkypelican.com), or have a few scoops of a favorite beach treat at The Waffle Cone (thewafflecone.com).

Most Iconic Landmark You can’t miss the vintage A-frame entrance to the 88-year-old Flagler Beach Municipal Pier. (For a schedule of fees and hours, visit cityofflaglerbeach.com/thepier.)

Best Daytime Excursions Go gallery shopping at Ocean Art Gallery (flagleroceanartgallery.oceanpublishing.org) and “Gola”—the Gallery of Local Art (i84338.wix.com/gola). If you’re interested in an outdoor adventure, take a guided kayak tour with Ripple Effect Ecotours (rippleeffectecotours.com) or spend the afternoon horseback riding at the Florida Agricultural Museum (myagmuseum.com). 76

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T R AV EL+CU LT U R E

SUMMER ESCAPES

LEFT: The village-style development Cinnamon

Shore lets you live like a local while you’re on vacation. BELOW: The Seared Ahi Tuna is a favorite at Trout Street Bar & Grill.

Austin

San Antonio

PORT ARANSAS There are two words for this authentic, no-rules coastal town where locals have been known to surf the wakes of oil tankers: totally Texas

I F W E H I T T H E R OA D early enough, we can get there in time to eat steamed shrimp and crab claws for lunch. That’s the reason why so many Texans love Port Aransas. Though this friendly, old-school beach town is just three or four hours from Austin, Houston, and San Antonio, “Port A,” as locals call it, feels like another world. 78

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TEXAS

Kenny Braun (kennybraun.com) captured the area’s wave-worshipping culture in his recent book, Surf Texas. “For me, Port A represents the perfect Texas Gulf Coast town,” he says. “It’s developed enough to have all the creature comforts but retains a laid-back atmosphere Houston and small-town vibe that’s unpretentious and timeless.”

A short ferry ride Where To Stay across Aransas Pass kicks About 5 miles from downPort Aransas off the adventure and town is Cinnamon Shore, a Corpus connects visitors to 18 seaside development where Christi GULF OF miles of uninterrupted you can settle into your own MEXICO beach, spectacular private bungalow or stylish fishing, and casual condo and enjoy the lovely restaurants where flip-flops are welcome pool, complete with a bar and cafe and and the seafood on your plate was likely access to a less-crowded beach (rates caught that morning. for condos from $250, 4-night minimum; Granted, Port A has tamer waves than rates for beach homes from $550, 5-night the South’s storied surf cities on the minimum; cinnamonshore.com). Atlantic Coast, but it’s still a mecca for surfers and other outdoor adventurers, Where To Eat with kayaks, paddleboards, bikes, and Locals love Venetian Hot Plate, a lively golf carts as the preferred modes of Italian restaurant owned by a couple transportation around town. Austinfrom Venice. Pssst: They serve a lifebased photographer and longtime surfer changing lasagna every Saturday, but


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T R AV EL+CU LT U R E

SUMMER ESCAPES

CLOCKWISE FROM TOP LEFT: Shop for fashionable surf and beach gear at Sirena Water Wear; Take a road trip to Corpus Christi, and explore the history of the Lone Star State’s surfing; Take a lesson at Morgan Faulkner’s Texas Surf Camps.

you’ll need to call that morning to order it in advance (venetian hotplate.com). With a giant shark suspended over its entrance, Moby Dick’s Restaurant is a quintessential beach dive known for potent Bloody Marys, oysters on the half shell, crispy fried fish, and an over-the-top, pirate-themed gift shop (mobydicksporta.com). Don’t miss the patio at The Phoenix Restaurant and Bar in the heart of Port A (361/749-9277); Trout Street Bar & Grill on the marina (tsbag.com); and family-owned Winton’s Island Candy (wintonscandies.com).

Where the Locals Shop When Tracy Davis moved to Port A, she quickly noticed a dearth of flattering,

“Port A has a certain outlaw vibe that the locals live by and visitors want to experience.” 80

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Look for celebrity signatures—including one by FDR, namesake of the hotel’s Roosevelt’s restaurant—on the tarpon scales covering a wall in the lobby. (Rates from $89; thetarponinn.com)

Best Spot To Catch a Swell

functional board shorts. Her SeaLegs™ ($92)—lightweight, quick-drying shorts with a handy pocket configuration—led Davis and business partner Kimberly Rucker to launch Sirena Water Wear and Sirena Outfitters (sirenawaterwear.com).

Horace Caldwell Pier is ground zero for surfing, and it’s also at the center of Port A’s rowdiest beach fun. Morgan Faulkner’s Texas Surf Camps offer both group and private lessons for would-be surfers of all ages. “We have gentle and consistent waves year-round and a cool island culture that slows down but never stops,” says Faulkner, one of the bestknown surfers in Texas. “Port A has a certain outlaw vibe that the locals live by and visitors want to experience.” (Private lessons from $45 for a one-hour session; equipment included; texassurfcamps.com)

Most Iconic Landmark

Insider’s Tip

Built in 1886 and later rebuilt following a fire, a hurricane, and a tidal wave, The Tarpon Inn downtown is just blocks from the beach. Its 24 rooms (with no televisions) open onto a shady porch with rocking chairs and ceiling fans.

Pack a cooler to buy fresh seafood. “The Polly Anna shrimpboat is docked at the harbor near the ferry landing,” says Tracy Davis. “You can buy fresh shrimp at great prices right from the boat, which returns from shrimping around 9 a.m.”


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T R AV EL+CU LT U R E

OFF THE E ATEN PATH

… STARNES BARBECUE 1008 Joe Clifton Drive, Paducah; 270/444-9555

The menu here is slim but fine: barbecue on a sandwich or by the pound, with potato salad and slaw on the side. Meats include beef, ham, and turkey, but start with the pork sandwich in Paducah’s signature style—chopped fine and served between two slices of buttery toasted white bread.

† KNOTH’S BAR-B-QUE 728 U.S. 62, Grand Rivers; 270/362-8580

The simple menu includes burgers, hot dogs, and beef brisket, but the main draw is chopped pork from tender whole shoulders cooked for 12 hours straight. (Note: Knoth’s is closed in winter.) Choose from five delicious sauces at Dave’s Sticky Pig.

‡ DAVE’S STICKY PIG 206 Madison Square Drive, Madisonville; 270/326-5100

10 Must-Visit Kentucky Barbecue Joints Pitmasters march to a different drum here. Dive into regional dips, stews, and specialties that you won’t find anywhere else W H E N O U T S I D E R S TA L K A B O U T K E N T U C K Y ’ C U E —if they talk about it at all—they tend to focus on two things: mutton and burgoo. And that’s understandable, for those two signature dishes are almost impossible to find anywhere else. In fact, they can be found in fewer than two dozen restaurants in Kentucky. Other parts of the state serve their own distinct regional styles. Pork is king in the westernmost counties. Along the southern border in Central Kentucky, you’ll find the so-called Monroe County style: pork shoulder cut into thin slices and cooked quickly over direct heat. Though cooks in Eastern Kentucky might draw inspiration from all over, they’re also turning out some worthy dishes. Here’s to the best of Bluegrass barbecue. 84

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Like the pulled pork (especially on the outer bark bits), the ribs here are imbued with a deep smoky flavor. Rounding out the menu are chicken, beef brisket, ham, smoked bologna, and sides like burgoo and macaroni and cheese.

ˆ THOMASON’S BARBECUE 701 Atkinson Street, Henderson; 270/826-0654

At this modest, cash-orcheck-only place, mutton and pork are the shining stars. Both are chopped and served in a pool of tangy dip. Try the “chip,” a regional specialty.

by ROBERT MOSS ~ photographs by HECTOR M. SANCHEZ


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T R AV EL+CU LT U R E

CLOCKWISE FROM TOP RIGHT: Stoking the fire at Split Tree Barbeque; Starnes’ diner-style joint in Paducah; Smoky goodness from Old Hickory; Sides as famous as the main attractions at Moonlite Bar-B-Q Inn

 MOONLITE BAR-B-Q INN 2840 West Parrish Avenue, Owensboro; 270/684-8143; moonlite.com

Moonlite is easily the most famous restaurant in all of Kentucky. The old-fashioned joint turns out an incredible volume of smoked beef, pork, and chicken, along with thousands of pounds of Owensboro’s signature dish: hickory-smoked mutton.

R&S BBQ 217 West Second Street Tompkinsville; 270/487-1008

R&S is the quintessential practitioner of the Monroe County-style barbecue; its version of “shoulder” comes with vinegar-based dip.

 OLD HICKORY BAR-B-QUE 338 Washington Avenue, Owensboro; 270/926-9000; oldhickorybar-b-q.com

 SPLIT TREE BARBEQUE

The Foreman family has been cooking pork and mutton in Owensboro since 1918, and now the two dishes are almost equally popular. Old Hickory’s tangy version of burgoo, Kentucky’s famous barbecue stew, might just be the best in the state.

115 Wilson Road, Alvaton; 270/842-2268

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Your best bet is the pitcooked chopped-pork sandwich served on a corn cake. The griddled hoe cake, with its rich corn flavor, is the perfect foundation for a sloppy but delicious sandwich. |

JUNE 2016

DOC CROW’S SOUTHERN SMOKEHOUSE & RAW BAR 127 West Main Street, Louisville; 502/587-1626; doccrows.com

Part barbecue joint, part fusion bistro, Doc Crow’s serves pork, seafood, and po’boys along with local craft beers and over 150 whiskeys.

BLUE DOOR SMOKEHOUSE 226 Walton Avenue, Lexington; 859/252-4227; bluedoorsmokehouse.com

Texas-style brisket, pork, chicken, and sausage are all served on metal trays lined with brown butcher paper. The line at this lunch spot stretches out the door.


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#53: Explore Charleston

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KENTUCKY Experience Kentucky’s Unbridled Spirit

LOUISIANA Louisiana Office of Tourism Lafayette Travel

MARYLAND Maryland Office of Tourism VisitMaryland.org Carroll County Tourism Cecil County Tourism County of Kent, Maryland Experience Prince George’s Maryland’s Beach & Beyond Ocean City, MD Reservations Talbot County, Maryland The Grilled Oyster Co., Cabin John Shopping Center, Potomac Visit Annapolis & Anne Arundel County Visit Baltimore Visit Harford! Visit Montgomery County MD

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Destination DC Official Visitors Guide Fairmont Washington, D.C., Georgetown The Grilled Oyster Co., Cathedral Commons, Newark St., NW

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SOUTH CAROLINA South Carolina Parks, Recreation & Tourism Camden. Classically Carolina Charleston, SC & Resort Beaches ExploreCharleston.com Drayton Hall Mast General Store— Columbia & Greenville South Carolina’s Hammock Coast Town of Mount Pleasant, SC

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FROM A SALAD PILED HIGH WITH HEIRLOOMS TO A CHARRED RELISH,

THERE’S NO MATCH FOR THE SOUTH’S SUN-RIPENED TOMATOES

PHOTOGRAPHS BY ALISON MIKSCH Recipes by Erin Merhar and Dawn Perry


SESAME, TOMATO, AND CUCUMBER SALAD

PROP STYLING: HEATHER CHADDUCK HILLEGAS; FOOD STYLING: ERIN MERHAR

Recipe, page 97

The vinaigrette is made with salty soy sauce, but before serving, sprinkle a pinch of flaky sea salt to add texture to the fresh tomatoes. JUNE 2016

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A LINE FROM Steel Magnolias might tell you that I don’t meet the definition of a Southern lady. I don’t grow tomatoes. Sorry, Ouiser. I’m getting older, and I make my own rules. My avoidance is not a lack of tomato love. It’s the opposite: I adore them too much to subject them to my indifferent skills as a gardener. When I was young and foolish, I tried valiantly to grow juicy tomatoes and eventually learned a bitter lesson: The greatest by-product of the Southern summer is a terrible thing to waste on blossom end rot, uneven watering, and squirrel battles. Instead, I saved my money for my favorite tomato tables at the local farmers’ market. I’d rather pay a farmer to grow a great tomato and spend my time making good use of their labors. I have plenty of those good uses, from the endless bags of roastedtomato sauce I tuck in my freezer to the summer-long parade of Caprese salads and tomato gratins to those tomato slices buried under browned mozzarella on homemade pizza dough. Out of all those, though, I’d like to suggest that the highest achievement of the summer is no recipe at all. It’s the tomato sandwich: white bread, mayonnaise, tomato slices, salt, and pepper. It sounds simple, but the subject is fraught with controversy, with every step leading to argument. Bread choice. Mayonnaise loyalty. Lack of lettuce and bacon. And heaven help you if you equate the plain tomato sandwich with 90

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Southernness. People will react like you hurled rotten tomatoes at Fort Sumter. For once, let’s put aside our invectives and consider the exquisiteness that is the tomato sandwich. A friend recently told me about her perfect tomato sandwich moment—a day at the beach when she was 13, stumbling inside in the middle of the afternoon, salty, oily, and sweaty; starving as only a teenager can be after a day plunging through the waves. Spying a ripe tomato in the kitchen, she grabbed her father’s favorite white bread so squishy you could barely handle it without thumb prints. She sliced the tomato, smeared Duke’s mayonnaise, and seasoned with salt and pepper. That first bite stays with her 30 years later, the moment by which all tomato moments are measured. Listening to her, I recalled a moment of my own 13-year-old hunger, when I was too empty even to consider the bread and mayonnaise. I grabbed a ripe tomato from my mother’s kitchen windowsill and prepared to eat it like the love apple of its name. I already knew enough to know that salt is absolutely required. When I sprinkled it on the skin, though, it just bounced off. I solved my problem by licking the tomato so just enough salt would stick until I could bite through the skin. I still remember the delight: sweet enhanced by salt, acidity filling my mouth, juice running down my arm. I ate it bite by bite, pausing only to shake a little more salt on the wet, exposed flesh. Tomato love, born in each of us however we come to it. Blossom end rot, drought, and squirrels be damned, Ouiser. Nothing comes between me and a summer full of tomatoes. —KATHLEEN PURVIS

MOUTHWATERING MARINATED TOMATOES ACTIVE 5 MIN. - TOTAL 1 HOUR, 50 MIN. MAKES ABOUT 4 CUPS |

This makes a flavorful Tomato Vinaigrette for adding to all types of salads. Gently stir together 2 lbs. assorted tomatoes, roughly chopped; 1 small minced shallot; 3 crushed garlic cloves; 1/ 2 cup red wine vinegar; 3 Tbsp. extra virgin olive oil; 1 1/ 2 tsp. kosher salt; and 1/ 2 tsp. freshly ground black pepper, and set aside for 1 hour and 45 minutes, tossing occasionally. Stir in 1 cup loosely packed fresh basil leaves and 1/4 cup loosely packed Italian parsley leaves. Serve immediately.


SPAGHETTI WITH MARINATED TOMATOES AND MOZZARELLA ACTIVE 6 MIN. - TOTAL 20 MIN. SERVES 4-6 |

Cook 8 ounces thin spaghetti according to package directions; drain and return to pot. Spoon in Marinated Tomatoes and desired amount of vinaigrette; add 1/ 2 cup small mozzarella balls. Serve immediately.


Slice It Right Always use a serrated knife, which cuts through the tomatoâ&#x20AC;&#x2122;s skin without damaging flesh and losing juice.

OPEN-FACED TOMATO SANDWICHES WITH CREAMY CUCUMBER SPREAD Recipe, page 97

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GRILLED FLAT IRON STEAK WITH CHARRED TOMATO RELISH

FOOD STYLING: MATT VOHR FOR HALLEY RESOURCES

Recipe, page 97

This smoky relish is delicious on just about anything you grill: chicken, fish, or even thick slices of country bread.

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THE SL BLT ACTIVE 35 MIN. - TOTAL 35 MIN. SERVES 1 |

SEASON & STACK Sprinkle each tomato slice with salt and pepper as you layer on the sandwich. 94

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MAGIC MAYO Punch up store-bought mayonnaise with these flavor-boosting ideas: • For extra tang and heat: Zest a small lemon and grind lots of black pepper into the mayo. • For a hint of green: Chop a small handful of tender herbs—parsley, basil, tarragon, dill—and fold them into the mayo.

FOOD STYLING: MATT VOHR FOR HALLEY RESOURCES

Cook 4 strips of bacon in a large skillet over medium heat, turning occasionally, until golden and crisp, 5 to 7 minutes. Transfer to a plate lined with paper towels, and drain. Stir together 2 Tbsp. mayonnaise, grated garlic to taste, and a pinch

of black pepper in a small bowl. Spread evenly on 2 slices lightly toasted white sandwich bread. Top 1 slice of bread with 1 large green leaf lettuce leaf (or Bibb, romaine, or iceberg), breaking to fit if necessary, and about 2 1/4-inch-thick beefsteak tomato slices. Sprinkle tomatoes with kosher salt and pepper. Top with bacon and remaining bread slice. Slice sandwich in half before serving.

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BLT SALAD Recipe, page 151

Bake the croutons and bacon together on the same baking sheet.


For a more powerful flavor, substitute blue cheese for the feta.

FRIED GREEN TOMATOES WITH BUTTERMILK-FETA DRESSING

FOOD STYLING: MATT VOHR FOR HALLEY RESOURCES

Recipe, page 97

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FRIED GREEN TOMATOES WITH BUTTERMILK-FETA DRESSING

SESAME, TOMATO, AND CUCUMBER SALAD

salt, and pepper in a medium bowl until well combined.

ACTIVE 36 MIN. - TOTAL 1 HOUR, 6 MIN.

ACTIVE 10 MIN. - TOTAL 10 MIN.

2. Spread about 1/4 cup of the cucumber mixture onto each slice of the toasted bread. Top each with 2 to 3 tomato slices, and drizzle each with 1 teaspoon olive oil. Sprinkle tomatoes with chives, salt, and pepper. Serve immediately.

SERVES 4 |

3 green tomatoes, sliced 1/ 2 inch thick 1 1/4 tsp. kosher salt, divided, plus more for serving 1/ 2 cup (2 oz.) all-purpose flour 2 large eggs, beaten 1/ 3 cup plain yellow cornmeal 1/ 3 cup fine, dry breadcrumbs 3 cups vegetable oil 2 Tbsp. buttermilk 2 Tbsp. mayonnaise 2 Tbsp. sour cream 1 Tbsp. fresh dill, chopped, plus more for serving 1 Tbsp. fresh lemon juice 1/4 tsp. black pepper 4 oz. (1 cup) feta cheese, crumbled, divided

1. Set a wire rack in a rimmed baking sheet. Place tomato slices on wire rack, and sprinkle with 1/ 2 teaspoon of the salt. Turn slices over, and sprinkle with another 1/ 2 teaspoon of the salt. Let stand 30 minutes. Blot tomatoes dry with paper towels. 2. Place flour in a shallow dish. Place eggs in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Working with 1 slice at a time, dredge tomato slices in flour; dip in eggs, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere. Place tomatoes in a single layer on wire rack. 3. Heat oil in a large, heavy skillet, preferably cast-iron, over medium-high. (When a few breadcrumbs dropped in the oil sizzle, it’s ready for frying.) Fry tomatoes, in batches, until golden brown and crisp, turning halfway through, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer to wire rack to drain. Top each tomato with a pinch of salt. 4. Whisk together buttermilk, mayonnaise, sour cream, dill, and lemon juice in a small bowl. Whisk in black pepper, 1/ 2 cup of the feta, and remaining 1/4 teaspoon salt. Spoon about 3 tablespoons of the dressing onto each plate; add 3 or 4 tomato slices. Sprinkle with dill and remaining 1/ 2 cup feta.

SERVES 6 |

1 lb. tomatoes, thinly sliced crosswise cup thinly sliced English cucumber 1 Tbsp. soy sauce 1 Tbsp. rice vinegar 2 tsp. olive oil 1 1/ 2 tsp. granulated sugar 2 medium scallions, dark green parts only, thinly sliced 1 medium serrano or jalapeño chile, thinly sliced crosswise 2 tsp. toasted sesame seeds 1/4 tsp. flaky sea salt (such as Maldon) 1/4 tsp. black pepper 1/ 2

Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle 2 tablespoons of dressing over tomatoes and cucumbers, and top with scallions, chile, and sesame seeds. Sprinkle with salt and pepper. Serve immediately with remaining dressing.

OPEN-FACED TOMATO SANDWICHES WITH CREAMY CUCUMBER SPREAD ACTIVE 20 MIN. - TOTAL 20 MIN. SERVES 6 |

1 (8-oz.) pkg. cream cheese, softened 2 cucumbers, seeds removed, diced (about 2 cups) 1/4 cup finely chopped red onion 2 1/ 2 tsp. chopped fresh dill 2 1/ 2 tsp. chopped fresh mint 2 tsp. fresh lemon juice 1 tsp. white wine vinegar 1 tsp. kosher salt, plus more for serving 1/ 2 tsp. black pepper, plus more for serving 6 Texas Toast slices or other thick white bread slices, toasted 1 1/ 2 -1 3/4 lb. assorted fresh tomatoes (about 3 large), cut into 1/ 2 -inch-thick slices 2 Tbsp. extra-virgin olive oil Thinly sliced chives

GRILLED FLAT IRON STEAK WITH CHARRED TOMATO RELISH ACTIVE 20 MIN. - TOTAL 20 MIN. SERVES 4 |

6 medium-size plum or campari tomatoes, halved lengthwise 3 Tbsp. olive oil, divided 2 tsp. kosher salt, divided 1 1/4 tsp. black pepper, divided 1 1/ 2 lb. flat iron steak 1/4 cup firmly packed fresh flat-leaf parsley leaves, coarsely chopped 1 Tbsp. red wine vinegar 1 garlic clove, finely chopped 1 tsp. granulated sugar 1/4 tsp. crushed red pepper

1. Preheat grill to medium-high (about 450°F), or heat a grill pan over medium-high. Toss together tomatoes, 1 tablespoon of the oil, 1/ 2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl; set aside. Rub steak with 1 tablespoon of the oil and remaining 1 1/ 2 teaspoons salt and 1 teaspoon black pepper. 2. Grill tomatoes, turning often, until charred and softened, 4 to 6 minutes. Remove from grill, and let cool until ready to use. Grill steak, turning occasionally, until lightly charred and medium-rare, 8 to 10 minutes. Transfer to a board, and let rest, 5 to 10 minutes. 3. Coarsely chop tomatoes, and transfer to a medium bowl. Add parsley, vinegar, garlic, sugar, crushed red pepper, and remaining 1 tablespoon olive oil, and toss to combine. 4. Slice steak against the grain, and spoon tomato relish over top.

1. Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar,

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F OR T H E PA S T 2 0 Y E A R S

CAROLINA! Bursting with color and built for a crowd, Janie Molster’s Nags Head home wraps family-friendly functionality in a glamorous package by DEB SCHWARTZ

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Photography by LAUREY W. GLENN

STYLING: ELLY POSTON; BACKGROUND IMAGE: GETTY IMAGES

Janie Molster has filled many of her offhours working on a puzzle that would drive most people around the bend: How do you squeeze four sons, one daughter, and an average of 10 overnight guests into a 2,300-square-foot house with seven bedrooms? “We kept it simple,” the Richmond-based interior designer says of her Nags Head summer home. “We don’t use a lot of closets— there’s mostly pegs on the walls. And if your things can’t fit on the pegs you probably have come to stay for too long.” When a fifth child—the daughter—arrived, and the boys (now aged 20 to 30) began bringing home girlfriends as well as friends, Molster concocted numerous rituals to keep things running smoothly. But streamlining has never meant sacrificing style. Well, maybe a little in the early years, when the boys slept in bunkbeds and sandy children were encouraged to shower outdoors. Now, after a morning on the beach, a picnic lunch on a barrier island, or an afternoon water-skiing, they return to a place filled with color, offbeat touches, and tailored details—a home that radiates appreciation for the natural setting and the joys of family. “This is our happy place,” says Molster. “It’s happy from the minute I open the door.” Here, she shares her best ideas for beach house living.


DESIGNER TOUCH In an open space, a striking Suzani or other pretty textile hung curtain-style can JGNRFGƄPGC dining area.

THINK NEW, THEN RENEW

Seashell mobiles became space-saving wall sconces, new seat covers enhanced heirloom chairs, and a little whitewash “knocked the new off” a plain dining table.


BEFRIEND CLASSIC WOOD PANELING

As a nod to Nags Headâ&#x20AC;&#x2122;s older houses, and to save herself the upkeep that painted walls entail, Molster kept the paneled walls and ceilings unpainted throughout most of the home. The vast expanses of bare wood provided inspiration for some of her boldest decorating choicesâ&#x20AC;&#x201D;like the mod starburst mirror and the bright floral runner in the foyer.

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DESIGNER TOUCH Benches provide easy seating for a crowd— indoors or out.

LET MOTHER NATURE BE YOUR GUIDE

A wraparound porch provides an additional 2,200 square feet of entertaining, living, and dining space. It catches Nags Head’s breezes and offers beautiful views of Roanoke Sound. Here the tones are more subdued. “Inside, it’s fun to do what you’re inspired to do with color, but outside I think it’s nice to stay within the colors of nature,” says Molster. Natural driftwood art and hurricane lanterns add warmth and depth to the refined neutral palette.

RUN A TIGHT SHIP

Living in the house is “kind of like living on a boat”: Everything has its place. Nowhere is this more true than in the 120-square-foot kitchen, where dishes and tools are kept to an absolute minimum. Because there is so little storage space, food shopping is done daily, European-style. But Molster makes it work. “I serve more meals from that little galley kitchen during the summer than I do the rest of the year elsewhere.”

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DARE TO BE DIFFERENT

From the exterior, the house reflects the local vernacular: cedar shakes and a wraparound porch. The interiors tell another story. “I just don’t like anything to be incredibly typical,” says Molster. In the living room, which is open to the dining room, a pink, brown, and white color scheme connects eclectic pieces including a vintage Turkish kilim, Moroccaninspired ottoman, and contemporary sectional brightened by fabrics and pillows.

DESIGNER TOUCH Patterned throws and bold fabrics add color and protection to (launderable!) white slipcovers.


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DESIGNER TOUCH Tailored pieces, such CUTCHÆ&#x201E;CJGCFDQCTFU and bolster pillows, can balance more rustic elements like maps and paneled walls.

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DESIGNER TOUCH Shift between dressing windows with curtains and shades, but limit to one pattern.

DESIGNER TOUCH A single sconce and four simple drawers can add function and order to a small space.

FEMINIZE A BOYS CLUB

“As the mother of a fraternity, which is what my house often feels like, this is my little feminine haven,” says Molster. To create her hideaway, she chose a canopy bed, a ruffled bedskirt, and floral linens, then accented with antiques and a luxurious pieced cowhide rug.

CHART YOUR FAMILY COURSE

Maps are classic beach house elements, but papering an entire room with them is unexpected. Molster chose nautical charts of the local waters, and of places the family loves—the spot on North Carolina’s Neuse River where her children went to summer camp, and Nantucket, where she and her husband first met.

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THROW A PORCH PARTY Charleston-based event planner Tara Guerard spills her best-kept secrets for planning an effortless outdoor bash

IN SEVEN EASY STEPS!

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BY

PATRICIA SHANNON PHOTOGRAPHS BY

LAUREY W. GLENN

STYLING: ELLY POSTON

But not everyone knows these simple tricks for making it special. Instead of prepping for days or serving predictable wine and cheese, try our clever ideas that will help create a festive event thatâ&#x20AC;&#x2122;s just right for you and your guests. After all, planning a party should be just as much fun as attending one. E V E RY S O U T H E R N E R K N OW S T H E P O R C H M A K E S T H E PA R T Y.


Set up a porch lounge that has plenty of seating and space for mingling.


2 MIX A HOUSE COCKTAIL “It’s summertime, so the menu and the beverages should be light and refreshing,” says Guerard. In other words, keep the ingredients and recipe simple, and then add a little flair. Save the shaking and muddling for more formal affairs. Guerard’s signature drink: vodka, soda water, crushed ice, and a splash of fresh grapefruit juice. Top it off with a stirrer, which she upgrades with a glued-on shell, and then serve to guests with a cloth cocktail napkin.

1

TIE IT TOGETHER in taking a party to the next level, particularly when it’s coming together in record time. Fast meets fancy when dressing up flatware: “The day before the party, I tie appetizer forks to cloth napkins with twine, making a pretty presentation that’s also easy to pick up, which is especially helpful to guests juggling a plate of food and a cocktail,” says Guerard. L I T T L E D E TA I L S C A N G O A L O N G WAY

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3 Prep the Bar Cart Whether you’re hosting outside or inside, a properly stocked beverage station is key. Plan the basics; then introduce low-effort options. The Spirits. Include vodka, gin, Scotch, bourbon, tequila, rum, wines (white, red, rosé), and beer.

4 THINK EASY ACCESS For the smoothest setup, give guests a clear line to the drinks. “The bar is a natural icebreaker, so I like to place it within eyesight of the entrance,” says Guerard. No bar cart? No problem. “Any table can become a makeshift serving station,” she adds. And while not a necessity, a long table with access from more than one side can help prevent traffic jams.

The Extras: Not everyone will want booze, so be sure to have nonalcoholic options on hand like seltzer, sodas, juices, and fruit-infused water. Be ready with garnishes, plenty of ice, a wellinsulated ice bucket, and tongs.

The Serveware. “Rather than using plastic, I like to mix and match inexpensive glassware and set them on trays with bottles,” says Guerard. She also serves large batches of drinks from pretty pitchers, carafes, or dispensers.


KEEP IT COOL to the kitchen by selecting a menu filled with items that don’t require heating—and reheating. Guerard picks foods that are summery and just right for a late-afternoon fete like Lowcountry shrimp, chilled and served with side sauces. And she confesses: “The day before hosting, I cheat and order cold cucumber soup from a local cafe, and then pour it into juice glasses before guests arrive.” AVO I D T H E P R E- B A S H DA S H

6 SET A TABLE FOR SOCIALIZING While formal settings aren’t required, a pretty table is a must. “For a fast and stunning idea, fill a vase with lots of one type of in-season bloom,” says Guerard, who loves the hydrangea for summer. Small bites are ideal for grazing, but finger foods can get messy. Guerard reinvents the finger bowl by soaking hand towels in lemon juice and water, rolling and inserting them into cored lemons, and freezing to keep their chill.

5


GREENER DAYS Hide cords or metal chains by wrapping them with a hardy green vine, such as smilax.

SEASONAL SWAPS Outdoor-grade fabrics are easy to clean and can be updated each season with throw pillows.

FLOWER POWER A large potted hydrangea adds a cozy touch while also connecting living spaces with surrounding gardens.

NATURAL LAYERS Bring out a weather-resistant jute rug during the warmer months to create a comfortable outdoor lounge. JUNE 2016

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7 ELEVATE STOREBOUGHT FOOD “When entertaining, I like a quick, simple, seasonally appropriate menu,” says Guerard. And her presentation takes a laid-back spread to impressive new heights. Here, fried okra, which she picked up from a regional chain, is divvied up between festive paper cones. “Line them with parchment paper to prevent residue marks,” she notes.

Secrets to Outdoor Entertaining Create an inviting space. The goal is to create a comfy place for eating, sitting, and sipping with friends and family. It can be anywhere: a porch, under a tree, or by the dance floor.

Follow @taraguerard on Instagram and steal even more of her smart entertaining tips.

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Plan properly. Every seasoned hostess has a magic formula for how much food to have on hand. If your portions are around the same size, this will be helpful for |

JUNE 2016

estimating how much to serve: shrimp cocktail, 6-7 pieces per person; cucumber soup, 1.5 cups per person; fried okra, 1.5 cones per person.

Don’t panic under pressure. If guests start arriving and you’re not company-ready, fix them a drink and then encourage them to make themselves at home.

Add ambience. This can make or break your party. Place indoor lamps throughout your outdoor space for a soft glow. If mosquitoes are an issue, opt for bug-repelling lanterns.

Hide the evidence. When all else fails and guests have arrived on the party scene, stash the clutter in the nearest closet, turn on the music, and be sure there’s ice in the ice bucket.

PORTRAIT: CORBIN GURKIN

Guerard proves a hectic schedule shouldn’t prevent you from being a happy hostess


Inspired Gardening FOR THE WAY YOU LIVE

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by

HANNAH HAYES photographs by

ROBBIE CAPONETTO styling by

KARIN OLSEN

H AV E , S R D ITO AUSTI N E E R , O U N TA T O A N - M A D T R A E T Y M AT L A A R T I S O W E D I . S A P T H E T H , F R O R E D S O F LY N A R R U S L I S T R E V O SOU G HUND FINAL DELICIO ORITES E H FAV ED T AMPLIN S; WEâ&#x20AC;&#x2122;VE O ONE S R S U A CANV G AND S RODUCT DOWN T RE ARE O N P HE SIPPI JUNE 2016

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SWEET DIXIE BAR-B-QUE SAUCE Martin’s Bar-B-Que Joint Nashville, TN $6.95 for 14 oz.; martinsbbqjoint.com

Not too thick, not too thin, and just the right balance of tart vinegar to sweet brown sugar.

ORIGINAL HOT SAUCE ORANGE CHILE DE ARBOL MARMALADE Confituras Austin, TX $10 for 6 oz.; confituras.net

Texas oranges and dried chiles add sweet heat to biscuits. Try stirring it into a cocktail or vinaigrette.

VANILLA PEANUT SORGHUM BUTTER Big Spoon Roasters Durham, NC $13.95 for 10 oz.; bigspoonroasters.com

Coarsely ground with rum-like sorghum syrup, this is grown-up peanut butter.

RED PEPPER JAM SHRIMP DIP Big T Coastal Provisions Mount Pleasant, SC $8 for 8 oz.; bigtcoastal provisions.com

Rich, creamy, and loaded with chunks of fresh South Carolina shrimp.

Jammy Yummy Miami, FL $8 for 8 oz.; jammyyummy.com

We’ve traded our typical pepper jelly for this, made with fresh red bell peppers.

Southern Art Baton Rouge, LA $6.99 for 8.5 fl. oz.; southernartco.com

Korean Southerner Kelly Woo bottled up the best of both cultures in this slow-burning sauce.


KOREAN GOCHUJANG ORIGINAL SESAME Born with Seoul Kansas City, MO $8 for 9.5 oz.; bornwithseoul.com

Use this Korean pepper sauce for a hot-saltysweet combo in marinades.

LOUISIANA MOLASSES MUSTARD Jay D’s Baton Rouge, LA $9 for 12.7 oz.; jayducote.com

Tailgating king Jay Ducote’s mustard swaps honey for tangy molasses and cayenne.

COCKTAIL SAUCE ORIGINAL LIL’ MOO

Valine’s Famous Mount Pleasant, SC $15.90 for 9.6 oz.; valinesfamous.com

Sweet Grass Dairy Thomasville, GA $8.50 for 8 oz.; sweetgrassdairy.com

Pleasantly zippy, this seafood dipping sauce has a crisp balance of horseradish, lime juice, and tomato.

Smooth, grass-fed milk cream cheese that spreads better than butter on a bagel.

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2016 FOOD AWARDS

SOME OF THE SOUTH’S HOT TEST BREWERIES H AV E G I V E N U S 1 0 R E F R E S H I N G W AY S T O B E AT T H E H E AT

GOOD PEOPLE BREWING COMPANY BEARDED LADY

SUMMER BEER

Birmingham, AL goodpeoplebrewing.com STYLE: Wheat

A soft wheat beer with a sunny disposition that comes from its mellow Meyer lemon-like tartness. Pair it with a tomato salad.

CREATURE COMFORTS BREWING CO. TROPICÁLIA Athens, GA creaturecomfortsbeer.com STYLE: IPA

Like pineapples, mangos, peaches, and oranges squeezed into a can. This IPA is juicy, not bitter.

WESTBROOK BREWING CO. GOSE

PRAIRIE ARTISAN ALES AMERICANA

Mount Pleasant, SC westbrookbrewing.com STYLE: Gose

Krebs, OK prairieales.com STYLE: Saison

Limeade-like sourness meets sea breeze saltiness in this margarita-like brew.

The latest from this beloved Oklahoma brewery: a fruity, funky farmhouse ale with melon, apricot, and grapefruit notes.

BIG BEND BREWING HEFEWEIZEN Alpine, TX bigbendbrewing.com STYLE: Hefeweizen

An easy drinker from remote West Texas that’s light yet deep with spices, such as cloves.

CIGAR CITY BREWING TAMPA-STYLE LAGER Tampa, FL cigarcitybrewing.com STYLE: Lager

A dry, citrus blossom-scented lager brewed for Florida humidity.


FULLSTEAM SUMMER BASIL Durham, NC fullsteam.ag STYLE: Herbal Saison

Locally harvested basil lends a refreshing peppery flourish.

BLACKBERRY FARM CLASSIC SAISON Walland, TN blackberryfarm.com/brewery STYLE: Saison

Crisp and complex, this versatile saison can dress up for a multi-course dinner party or down for a backyard cookout.

BAYOU TECHE BREWING RAGIN’ CAJUNS ALE Arnaudville, LA bayoutechebrewing.com STYLE: Kölsch

Brewed with Louisiana-grown rice that keeps it snappy and slightly sweet, it’s a must-serve at your next crawfish boil.

WISEACRE BREWING CO. TINY BOMB Memphis, TN wiseacrebrew.com STYLE: Pilsner

Champagne-style frothiness with a touch of Tennessee wildflower honey.

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100 FIRST TASTE

2016 FOOD AWARDS

MAKE ROOM NE X T TO THE BOURBON FOR THESE BLUE RIBBON BOT TLES

SPIRITS AND MIXERS RUMBLE Balcones Distilling Waco, TX balconesdistilling.com

Not a rum, nor a brandy, this uncategorized spirit will deliver deep honey and fig-fueled sweetness to sangria.

SWEET TEA SYRUP Jack Rudy Cocktail Co. Charleston, SC $16 for 17 oz.; jackrudycocktailco.com

Brooks Reitz has succeeded in capturing sweet teaâ&#x20AC;&#x2122;s true taste. Try a splash of this instead of sugar in an old fashioned.

Chattanooga Whiskey Co. Chattanooga, TN chattanoogawhiskey.com

While most unaged whiskeys are harsh, this one has malted grains for a mild and slightly sweet finish.

ROSE CORDIAL El Guapo Bitters New Orleans, LA $15 for 8.5 oz.; elguapobitters.com

This Greek-style, naturally pink syrup tastes like a breezy walk through a rose garden. Mix it with gin and lemon juice.


BANYAN RESERVE VODKA St. Petersburg Distillery St. Petersburg, FL stpetersburgdistillery.com

Sophisticated not saccharine, sip it straight or choose it when making your next Moscow Mule or dirty martini.

NEW WORLD GIN St. Augustine Distillery St. Augustine, FL staugustinedistillery.com

Herbs and lemon peel, ground with a vintage burr hand grinder, give this gin megawatt brightness that elevates the classic gin and tonic or Tom Collins.

LINDSAY BITTERS Crude Bitters and Sodas Raleigh, NC $12 for 2 oz.; crudebitters.com

These dynamic drops with toasty pecan, floral magnolia, and hot habanero will add easy complexity to any cocktail.

ALABAMA SINGLE MALT WHISKEY John Emerald Distilling Company Opelika, AL johnemeralddistilling.com

The taste of smoked peach and pecan woods takes you back to a nostalgic place, like an old family summer cabin.

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2016 FOOD AWARDS FRESH MINT CHIP High Road Craft Creamery Atlanta, GA $8 for 1 pint; www.highroadcraft.com

A fresh minty base speckled with chunks of dark chocolate.

ROASTED BANANA WITH SALTED PEANUTS Southern Craft Creamery Marianna, FL $8 for 1 pint; southerncraft creamery.com

Think of this as a pint of bananas foster peppered with salty peanuts.

DELTA GRAVEL ROAD Sweet Magnolia Gelato Co. Clarksdale, MS $8 for 1 pint; sweetmagnoliagelato.com

Meet Mississippi’s Rocky Road: smooth, thick, and studded with Delta pecans.

WATERMELON SORBET Honeysuckle Gelato Atlanta, GA $7 for 1 pint; honeysucklegelato.com

As close as you’ll get to sinking your teeth into a juicy slice—this refreshing sorbet captures watermelon’s real taste.

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The most important meal of the day shouldn’t

mess

© McNeil Nutritionals, LLC 2016

with you

Milk messes with more people than you think. That’s why there’s lactose-free LACTAID®. It’s real milk, just without that annoying lactose.

The milk that doesn’t mess with you. BRAND


SUGAR SKULL BLEND Onyx Coffee Lab Fayetteville, AR $14.50 for 12 oz.; onyxcoffeelab.com

Chocolate, candied walnuts, and orange zest create a blend inspired by Mexican candy.

STRAWBERRY FIELDS King Bean Coffee Roasters Charleston, SC $17.99 for 12 oz.; kingbean.com

King Bean’s lightly roasted, velvety blend made with sundried beans is coffee’s version of strawberry milk.

PETUNIAS BLEND Revelator Coffee Company Birmingham, AL $16 for 12 oz.; revelatorcoffee.com

From the South’s newest coffee shop chain, sip this sumptuous blend of red cherry, toasted nuts, and cocoa at home.

SINGLE ORIGIN BEANS Velo Coffee Roasters Chattanooga, TN $14 for 12 oz.; velocoffee.com

Velo rotates a carefully curated selection of fresh, in-season flavors.

WHITE LIGHTNING ESPRESSO Octane Coffee, Atlanta, GA $13 for 12 oz.; octanecoffee.com

This espresso blend takes well to cold brewing for hot summer mornings. 124

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BEST PIMIENTO CHEESE

2016 FOOD AWARDS

SPICY WHITE CHEDDAR PIMENTO CHEESE

FROM PIMIENTO TO PICKLES, A FEW F L AV O R F U L T W I S T S O N SOUTHERN CLASSICS T H AT W O N U S O V E R

MyThreeSons Gourmet Greensboro, NC $6 for 10 oz.; mtsgourmet.com

Thick with a kick: extra-sharp white Cheddar cheese paired with generous chunks of jalapeños and pimientos.

EVEN MORE WINNERS

BEST TOMATO SAUCE BEST OIL

PECAN OIL Pecan Ridge Plantation Bainbridge, GA $15 for 8.5 oz.; pecanridge/plantation.com

Brothers Rob and Eric Cohen’s pecan oil has an almost browned butter flavor, making everything from vinaigrettes to pesto taste richer.

POIRIER’S PURE CANE SYRUP BEST HONEY

GOLD RESERVE SOURWOOD HONEY Savannah Bee Company Savannah, GA $112 for 20 oz.; savannahbee.com

Straight from bayou country, drizzle Charles Poirier’s small batch, liquid bronze syrup on cornbread.

BEST PRODUCT

GREEN YAUPON TEA Cat Spring Tea, Cat Spring, TX $9.95 for 1 oz. loose leaf; catspringtea.com

Texan sisters Abianne Falla and JennaDee Detro harvest leaves from the native yaupon holly trees growing on their family’s farm to produce this earthy, tart green tea. Enjoy it iced or hot.

|

An herb-infused tomato sauce that’s just as delicious served over pasta as broiled fish.

BREAD & BUTTER DELUXE

With hints of maple, think of this pristine, Appalachianharvested honey like a rare, decades-aged bourbon.

Austin, TX $10 for 6 oz.; poguemahonepickles.com

BEST TEA

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Nello’s Sauce, Raleigh, NC $29.99 for 3 (14-oz.) jars; nellositaly.com

Tomato sauce with lavender? You bet! It adds a soft, aromatic background to this marinara.

BEST CANE SYRUP Poirier’s Cane Syrup Youngsville, LA $10 for 8 oz.; realcanesyrup.com

PIEDMONT POMODORO SAUCE

SOU T H ER N L I V I NG.COM

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BEST COOKIE

NASHVILLE ORIGINAL COOKIES Christie Cookie Co., Nashville, TN $26.99 for tin of 12; christiecookies.com

These softies in assorted flavors—chocolate chip, oatmeal raisin, white chocolate macadamia nut—stacked in a tall tin are worth the splurge.

We’re picky about pickles, but Pogue Mahone’s sweet and sour bread-and-butter-style slices satisfied our sensibilities.


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2016 FOOD AWARDS

BEST CARAMEL

TRUE EWE CARAMEL SPREAD Dayspring Dairy, Gallant, AL $14 for 10 oz.; dayspringdairy.com

Drizzle this decadent caramel spread over vanilla ice cream with a sprinkle of sea salt, or on fried tortillas with cinnamon.

BEST RICE

LONG GRAIN WHITE RICE Delta Blues Rice Ruleville, MS $4.50 for 1 lb.; deltabluesrice.com

Fourth-generation farmer David Arant, Jr.’s nutty, Mississippi white rice has become a staple side dish for our weeknight meals.

BEST CHARCUTERIE

TARTUFO SALAMI Olli Salumeria, Mechanicsville, VA $44.49 for 15 oz.; olli.com

Your meat-and-cheese board just got an impressive upgrade: This salami is made with meat from pasture-raised pigs plus intense black truffles.

BEST SEASONING

RED MASH SEA SALT Bulls Bay Saltworks McClellanville, SC $10 for 2.5-oz. grinder; bullsbaysaltworks.com

Bulls Bay Lowcountry sea salt mashes up with Red Clay Hot Sauce’s leftover Fresno peppers for the ultimate seasoning soulmate to sweet corn.

BEST CONFECTION

SMOKED NIB BRITTLE Olive & Sinclair Chocolate Co. Nashville, TN $14.99 for 6 oz.; oliveandsinclair.com

Heat-seekers, this is your go-to for grilling season.

Cocoa nibs—bathed in the haze of country ham legend Allan Benton’s smokehouse—add an extra layer of depth to this buttery, sweet brittle.

For a no-bake, crowd-pleasing dessert, serve a platter of this crunchy goodness.

BEST GRITS

BEST SNACK

STONED HAPPY GRITS!

TEXAS KICK BEEF JERKY

Barkley’s Mill, Weaverville, NC $21 for 2-lb. bag; barkleysmill.com

44 Farms, Cameron, TX $29.95 for 4 (2-oz.) boxes; 44steaks.com

Made from Appalachiangrown Hickory King Dent white corn, these grits soak up sauces like a sponge. 128

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Made from sustainably raised Texas cattle, this small-batch jerky is thick, chewy, and lightly smoked—and it ends with a fiery finish.

BEST SODA

GRAPEFRUIT ELDERFLOWER SODA Cannonborough Beverage Company, North Charleston, SC $10 for 750 ml.; cannonbevco.com

Fresh-pressed ruby red grapefruit juice with berry-like elderflower makes for an elegant take on a citrus soda, minus the sugar high.


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F R O M T H E S O U T H â&#x20AC;&#x2122; S M O S T T R U S T E D K I T C H E N

QUICKER CHICKEN SUPPERS THE SECRET TO MAKING A DELICIOUS DINNER IN LESS THAN 30 MINUTES? ROTISSERIE CHICKEN

Fresh veggies add prep time but allow you to customize this stir-fry with summer favorites.

PROP STYLING: CAROLINE M. CUNNINGHAM; FOOD STYLING: VICTORIA COX

CHICKEN STIR-FRY Whisk together 1 (14-oz.) can low-sodium chicken broth, 1/4 cup lite soy sauce, 1 to 2 tablespoons chili-garlic sauce, 2 tablespoons cornstarch, 1 tablespoon brown sugar, and 1 teaspoon ground ginger. Heat 2 tablespoons dark sesame oil in a large skillet or wok over medium-high heat 2 minutes. Add 3 cups shredded rotisserie chicken and 1 (16-oz.) package frozen stir-fry vegetables; stir-fry 1 to 2 minutes. Add broth mixture, and cook until sauce thickens and vegetables are tender. Serve with steamed rice. M A K E S 4 to 6 servings H A N D S - O N 10 minutes T O TA L 10 minutes

by WHITNEY CHEN WRIGHT ~ photographs by GREG DUPREE

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COOKING

QU IC K-F I X S U P P E R S

CHICKEN NOODLE BOWL WITH PEANUT-GINGER SAUCE PEANUT-GINGER SAUCE 1/ 2

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

cup creamy peanut butter Tbsp. fresh lime juice Tbsp. soy sauce Tbsp. honey Tbsp. peeled and chopped fresh ginger tsp. sesame oil tsp. crushed red pepper Tbsp. rice vinegar tsp. kosher salt CHICKEN NOODLE BOWL

8 2 1 6 3 3

Make the dressing and prep the veggies the day before, and dinner will be on the table in minutes. 132

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cups water Tbsp. rice vinegar Tbsp. kosher salt oz. rice noodles or bean threads cups shredded cooked chicken cups shredded napa cabbage

1 1/ 2 cups halved and thinly sliced seedless cucumber 1 1/ 2 cups matchstick carrots 1 1/ 2 cups thinly sliced red bell pepper 6 Tbsp. chopped lightly salted dry-roasted peanuts

1. Prepare the Sauce: Process all 9 ingredients in a blender or food processor until smooth. 2. Prepare the Chicken Noodle Bowl: Microwave water in a large bowl on HIGH 10 minutes. Stir vinegar and salt into boiling water. Add noodles and let stand until softened, about 5 minutes. Drain noodles. 3. Divide noodles, chicken, cabbage, cucumber, carrots, and bell pepper among 6 bowls. Top each bowl with 1 tablespoon peanuts and 2 tablespoons Peanut-Ginger Sauce. Serve remaining sauce on the side. S E RV E S 6 AC T I V E 20 min. T O TA L 20 min.


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COOKING

HEIRLOOM TOMATO AND CHICKEN TOSS Serve this fresh summer salad with plenty of crusty bread to soak up the flavorful tomato juices. 4 3 2 1/ 2 1 1/ 2

Tbsp. white wine vinegar Tbsp. extra-virgin olive oil tsp. granulated sugar tsp. kosher salt

1/ 2

tsp. black pepper 3 cups shredded cooked chicken 2 lb. heirloom tomatoes, cut into 1/ 2 - to 1-inch wedges 1/ 2 cup thinly sliced red onion 2 Tbsp. chopped fresh basil 2 Tbsp. finely chopped fresh chives 2 Tbsp. chopped fresh flat-leaf parsley leaves 1 Tbsp. chopped fresh thyme

QU IC K-F I X S U P P E R S

Whisk together vinegar, olive oil, sugar, salt, and pepper in a small bowl. Gently toss together chicken, tomatoes, onion, basil, chives, parsley, and thyme in a large bowl. Add vinegar mixture, and gently toss until thoroughly combined. Serve immediately, or cover and let stand at room temperature for up to 1 hour. S E RV E S 6 (serving size: 1 3/4 cups) AC T I V E 20 min. T O TA L 20 min.

If you can’t find heirloom tomatoes near you, don’t worry—this salad will be just as delicious with any ripe tomato.

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COOKING

QU IC K-F I X S U P P E R S

TEST KITCHEN TIP

DIY PANINI PRESS You can make hot sandwiches with two heavy cast-iron skilletsâ&#x20AC;&#x201D;no panini press required. While youâ&#x20AC;&#x2122;re cooking a sandwich in one skillet, heat the second one on a separate burner. Once hot, place the second skillet on top of the sandwich for 1 to 2 minutes. Repeat on the flip side, cooking for 1 to 2 minutes more.

CHICKEN AND FONTINA PANINI Crusty on the outside, gooey on the inside, this sandwich requires little effort and makes a satisfying lunch or light dinner. 1 (8-oz) loaf ciabatta bread, cut in half horizontally 3 Tbsp. pesto sauce 2 plum tomatoes, sliced 1 cup shredded rotisserie chicken 2 slices fontina cheese

1. Preheat panini press. 2. Spread bottom half of bread with pesto. Top with tomato slices, chicken, and cheese. Top with bread. 3. Place sandwich in panini press; cook 3 to 4 minutes or until cheese melts and bread is toasted. Cut into quarters, and serve hot. S E RV E S 2 servings H A N D S - O N 7 minutes T O TA L 10 minutes

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COOKING

QU IC K-F I X S U P P E R S

This salad wonâ&#x20AC;&#x2122;t wilt when dressed, so make it ahead of time and store it for several hours in the refrigerator.

CHICKEN AND WHITE BEAN SALAD WITH CITRUS VINAIGRETTE This vibrant salad is quick to toss together and travels well, which makes it ideal for summer picnics and potlucks. 3 2 2 2 2 1 1/4 1/ 2 3 1

Tbsp. fresh orange juice Tbsp. white wine vinegar tsp. country Dijon mustard tsp. honey Tbsp. minced shallot tsp. kosher salt tsp. black pepper cup olive oil cups chopped cooked chicken (15.5-oz.) can cannellini beans, rinsed and drained 1 (6-oz.) bag microwave steam-in-bag snow peas, steamed according to package directions and sliced into 1-inch pieces

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3 cups shredded purple cabbage 2 oranges, sectioned 6 Tbsp. roasted sliced almonds with salt

1. Whisk together orange juice, vinegar, Dijon mustard, honey, shallot, salt, and pepper in a large bowl; slowly whisk in olive oil. 2. Add the chicken, cannellini beans, snow peas, purple cabbage, and oranges to the bowl. Toss the salad in the dressing until all the ingredients are thoroughly coated. Divide salad among 6 plates, and top each plate with 1 Tbsp. sliced almonds. S E RV E S 6 (serving size: 2 cups) AC T I V E 20 min. T O TA L 20 min.


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COOKING

QU IC K-F I X S U P P E R S

SOUTHWEST CHICKEN TORTILLAS 1 (8.5-oz.) pouch microwaveable basmati rice 3/4 cup mayonnaise 1/ 3 cup buttermilk 1/4 cup chopped fresh cilantro 1 canned chipotle chile in adobo sauce, seeded 2 Tbsp. fresh lime juice 1 tsp. granulated sugar 1/ 2 tsp. canned adobo sauce 1/ 2 tsp. ground cumin 1/ 2 tsp. table salt 2 cups chopped cooked chicken 1 (15-oz.) can black beans, drained and rinsed 1/4 cup chopped scallions 6-12 corn tortillas, grilled or warmed 3/4 cup salsa 3 oz. shredded Mexican 4-cheese blend (3/4 cup)

1. Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside. 2. Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth. 3. Gently stir chicken, beans, scallions, and 3/4 cup mayonnaise mixture into rice. Spoon about 1/ 2 cup chicken mixture into each tortilla. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Serve with additional mayonnaise mixture. S E RV E S 6 (serving size: 2 tortillas) AC T I V E 20 min. T O TA L 30 min.

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Serve with sliced avocados and extra salsa on the side.


Sometimes the Simplest Things are the Yummiest.

No artificial preservatives or flavors. Always made with milk.


COOKING

WHAT CAN I BRING?

CROWD-PLEASING SIDE

FIELD PEA AND PASTA SALAD Farfalle and fresh veggies make a delicous summer side. SALAD

4 cups fresh or frozen field peas, cooked, drained, and cooled 8 oz. mini farfalle pasta, cooked, rinsed with cold water, and drained 1/ 2 cup chopped red bell pepper 1/ 2 cup chopped yellow bell pepper 1/ 2 cup chopped orange bell pepper 1/4 cup chopped fresh flat-leaf parsley 2 Tbsp. chopped fresh basil 2 Tbsp. chopped fresh dill 2 Tbsp. chopped fresh mint 3 cups chopped cooked chicken (optional) DRESSING 1/4

1. Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

MAKE AHEAD

Mix the dressing up to three days in advance; then toss when ready to serve.

PROP STYLING: CAROLINE M. CUNNINGHAM; FOOD STYLING: VICTORIA COX

cup white wine vinegar 1 Tbsp. country-style Dijon mustard 1 Tbsp. fresh lemon juice 2 tsp. honey 3/4 tsp. kosher salt 1/4 tsp. black pepper 1/ 2 cup olive oil

2. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated. S E RV E S 8 (serving size: 1 1/4 cups) AC T I V E 15 min. T O TA L 15 min.

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photograph by GREG DUPREE


T HE SL T EST KITCHEN AC A DEM Y FOODS EVEN BETTER ON THE GRILL

A SMART WAY TO CUT CHERRY TOMATOES

THINK BEYOND THE BURGER WHEN COOKING OVER A FIRE ROOT VEGGIES Wrap beets, carrots, and onions in aluminum foil, and roast on a hot grill 15 to 25 minutes until tender. Unwrap and grill a few minutes more to add char marks. HERBS Grill woody herbsâ&#x20AC;&#x201D; rosemary, thyme, tarragonâ&#x20AC;&#x201D;in a small cast-iron skillet away from direct flames. Their smoky flavor will enhance dry rubs and marinades.

Add as many tomatoes as will fit in the bottom lid (about 10). Cover with second lid, rim side down.  With one hand, press gently on the top lid, and, using a serrated knife, slice tomatoes between lids.

CITRUS Charred orange, lemon, and lime slices add an extra burst of flavor to iced tea, sangria, seafood, and vinaigrettes. BERRIES Place raspberries, blueberries, or blackberries on a perforated grill sheet or in a foil packet; grill 3 to 5 minutes or until hot. Serve with pound cake or ice cream.

â&#x20AC;&#x153;When buying field peas, look for lady cream peas. Theyâ&#x20AC;&#x2122;re a bit more expensive but their flavorâ&#x20AC;&#x201D; and clear potlikkerâ&#x20AC;&#x201D;is worth it.â&#x20AC;?

SALAD Drizzle olive oil on quartered or halved heads of endive, cabbage, romaine, or radicchio, and season with salt and pepper. Grill on all sides, turning every 1 to 2 minutes, until lightly charred. Top with salad dressing or a squeeze of lemon. 146

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PAM LOLLEY SL Test Kitchen Professional

|

JUNE 2016

by HANNAH HAYES ~ photographs by GREG DUPREE

PROP STYLING: CAROLINE M. CUNNINGHAM; FOOD STYLING: VICTORIA COX; HOW-TO ILLUSTRATION: TED SLAMPYAK; PORTRAIT ILLUSTRATION: MICHAEL HOEWELER

Start with two rimmed plastic lids of matching size, such as the tops of cream cheese containers. Place bottom lid rim side up.


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COOKING

S AV E ROOM

Peach Cobbler on the Grill The fire gives this classic an extra smoky, carmelized flavor

Serve hot off the grill or at room temperature. Crown it with a scoop of vanilla for an extra sweet touch.

1. Heat one side of grill to medium-high (350°F to 400°F). Place peaches in a large bowl. Stir together sugar and next 4 ingredients in a small bowl. Sprinkle mixture over peaches, and stir gently to combine. Spoon peach mixture into a buttered 10-inch cast-iron skillet. Cut 2 tablespoons butter into small pieces over peaches. Cover skillet tightly with aluminum foil.

GRILLED PEACH COBBLER COBBLER

7 cups 1/ 2 -inch fresh peach slices or 2 (20-oz.) bags frozen sliced peaches, thawed and drained 3/4 cup granulated sugar 2 Tbsp. all-purpose flour 1 tsp. ground cinnamon 148

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1/4

tsp. kosher salt tsp. ground nutmeg 2 Tbsp. butter

1/8

BISCUIT TOPPING

1 cup all-purpose flour 1/4 cup granulated sugar 1 1/ 2 tsp. baking powder 1/ 2 cup heavy cream 1/4 cup butter, melted

3. Biscuit Topping: Stir together flour and next 2 ingredients in a small bowl. Make a well in the center, and add cream and melted butter. Stir just until mixture comes together. Uncover grill, and discard foil; dollop peaches with dough mixture. Cover with grill lid, and grill until biscuits are browned, about 15 more minutes. Remove skillet from grill, and let stand 10 minutes before serving. AC T I V E 15 min. T O TA L 40 min.

photograph by GREG DUPREE

PROP STYLING: CAROLINE M. CUNNINGHAM; FOOD STYLING: VICTORIA COX

2. Place skillet over lit side of grill, and grill, covered, until bubbling and hot, about 15 minutes.


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plan your visit J U N E 25, 20 1 6 —DE C EMBER 1 8 , 2 01 6 B IRM ING H A M, A L A BA M A In honor of our 50th Anniversary, Southern Living brings the 2016 Idea House to our beloved hometown—Birmingham, Alabama. The house is located in the charming town of Mt Laurel, a traditional community that is master-planned in concert with nature. Esteemed Birmingham-based architect, Bill Ingram, is working alongside the talented design teams of Mark D. Sikes, Amy Berry Design, Ashley Gilbreath Interior Design, Margaret Kirkland Interiors and Lauren Liess Interiors—all who have roots in the South. This cottageinspired home will be full of timeless design inspired by the past 50 years of Southern Living.

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Continued from page 97

BLT SALAD WITH BUTTERMILKPARMESAN DRESSING AND BUTTERY CROUTONS ACTIVE 15 MIN. - TOTAL 20 MIN. SERVES 6 |

2 1/ 2 3 1 1/4 1 1/4 1/ 2 3/4 1/ 2 1/ 2 1/4 1/8 12

cups cubed white bread Tbsp. butter, melted tsp. kosher salt tsp. freshly ground black pepper Tbsp. minced shallot cup cider vinegar cup buttermilk cup mayonnaise cup grated Parmesan cheese tsp. kosher salt tsp. freshly ground black pepper tsp. sugar oz. romaine lettuce hearts, chopped 1 1/ 2 lbs. assorted fresh tomatoes, sliced 6 slices cooked bacon, chopped Flat-leaf parsley and torn basil leaves to garnish

1. Preheat oven to 375°. 2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside. 3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients. 4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing. Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side. SOU T H ER N L I V I NG.COM

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Mariachi Mama It was my mother’s first encounter with Mexican food—and Mexican crooners

he found some joy, next to the guacamole. Let me explain. I have the same worries as all people with elderly parents. Will my mother take her medicine, or decide she should ingest her blood pressure pills only when the moon is full? Will she watch her sugar, or continue to tell me that a Krispy Kreme doughnut is fine as long as she eats only the outside? “Hon, the inside, that doughy part, is bad for you.” Will she watch her step on her walks, or will she go skating down the hill on a rocket sled of slick leaves, then tell me, three days later, “I might have fell down”? But you figure on such. Things happen. Now, I have to worry about her running off with the mariachis. Let me explain further. I talked my mother and little brother, Mark, into eating at a good Mexican restaurant in Fairhope, Alabama, on a Monday night. They had never eaten at one before, and if you find this hard to believe, you probably are wearing a black turtleneck and have never been south of Houston Street. I did, in fact, once take my mother to a bad Mexican restaurant in North Alabama, but it was about as Mexican as a fjord. She dragged her fork across a microwaved enchilada fabricated from Play-Doh, swore I was trying to kill her, and fled. But this place in Fairhope—called, imaginatively, El Mexicano—was a fine, warm, comfortable place, always full, always savory, and dependable. We sat down, and the waiter was sweet to my mother, as he was to all abuelas. She ate salsa and pronounced it tasty, and relished the guacamole, which she told me “is real good for you.” She was digging into a chile relleno and a cheese-andonion enchilada when the air was rent by a bloodcurdling… “Aieeeeeeeeeeeeee!” Trumpets sounded. Guitars rang. Three men in tight, spangly pants walked into the room, strumming on guitars as big as johnboats, and began to sing loudly in Spanish a song I did not know, but that did not mean it wasn’t fine. An elderly woman at the

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table next to us—someone’s abuela, I’ll bet—got up and danced, got up and shook it right there among the chimichangas. I prepared to call the ambulance for my mother, who I feared would pass out. “Mariachi Monday,” I thought to myself. I had plumb forgotten. My mother is not the kind of woman who likes a marching band with her entrée. I started to apologize to her, just before the band shifted, smoothly, into a Spanish and English version of “I’ll Fly Away” then “Sweet Home Alabama” in Español. “Why, it’s just beautiful,” she said, and she meant it. She hung on every song, her food forgotten. The mariachis, men in their fifties, moved to our table to take a request. I consulted with my mother, and we asked for an old favorite. But if he ever breaks your heart If the teardrops ever start I don’t like clichés, but there’s no avoiding it here. My mother hung on every word. And if he ever leaves you blue Just remember, I love you As we left, she stood in the door, lingering, lingering. “I guess we’ve got to go,” I said, but we didn’t, and stayed a few more minutes. I do not believe my mother would really run off with the mariachis. She’s 79. She has 13 cats. But I may get her a sombrero, for her birthday. by RICK BRAGG ~ illustration by JACK UNRUH

SOUTHERN LIVING (ISSN 0038-4305) is published monthly by Southern Living, Inc., 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals Postage paid at Birmingham, Alabama, and at additional mailing offices. POSTMASTER: PLEASE SEND CHANGES OF ADDRESS TO “Southern Living,” Customer Service Department, P.O. Box 62120, Tampa, FL 33662-2120. Canada Post Publications Mail Agreement No. 40110178. GST #132300211RT0001. ©2016 Time Inc. Lifestyle Group. Titles, “Southern Living” and “Southern Journal,” registered U.S. Patent Office. Address all correspondence to “Southern Living,” 4100 Old Montgomery Highway, Birmingham, AL 35209; 800/272-4101. SOUTHERN LIVING is staff produced and cannot be held responsible for any unsolicited material. U.S. SUBSCRIPTION PRICE: $22 for one year. Allow 6 to 8 weeks for change of address.

RICK’S LATEST BOOK, My Southern Journey: True Stories from the Heart of the South, is available wherever books are sold.

SOUTHERN JOURNAL


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Southern living june 2016