Rfghv

NEW

COLOR SENSATIONAL

®

THE CREAMS

Color so crisp, lips so smooth.

WITH SHEA BUTTER ©2020 Maybelline LLC.

Formula with pure color pigments and infused with shea butter.

Christy is wearing Rose Embrace.

M AY 2 02 0 BH G .CO M

Smart Kitchen Renos p. 32, 40 & 96

ZEST [THE FOOD ISSUE]

OUR FAVORITE WAYS TO ADD FLAVOR TO YOUR TABLE

Treats for Mom p. 66

Be Your Own Florist p. 24

CONTENTS M AY 2 0 2 0

|

VOLUME 98

|

NUMBER 5

96

90

life in color

90 A FRESH START

Brighten your dinner table with springtime vegetables.

96 IN GOOD TASTE

Stay-awhile comfort is just what these homeowners ordered.

102 THE PEONY COLLECTOR

home

24 KNOW-HOW

Arrange grocery store bouquets like a florist.

32 COLOR

How to choose a wall color to go with your wood kitchen cabinets.

36 BEFORE & AFTER

36 102

Savvy DIYs turn a blah porch into a stylish room.

40 RENOVATION

Budget smarts in a kitchen remodel.

46 I DID IT!

52 G A R D E N

Making every inch count in a small yard.

62 T H E D I R T

Say goodbye to weeds.

food

66

SPRING D E S S E R T S Use Mom’s

favorite flavor in a special dessert.

70

MASTER C L A S S These pros

ON THE COVER P H OTO C A R S O N D OW N I N G P R O D U C E D BY STEPHANIE HUNTER FOOD ST YLING GREG LUNA

2

in every ıssue

4 EDITOR’S LETTER 6 BHG.COM 108 COOKBOOK 136 STYLEMAKER

life

8 FROM THE EDITORS 19 EDITOR’S PICKS better 129 HEALTH Gift ideas for Mom. Instant eye lift tricks.

Wait, you can get 12 WHY IT WORKS 20 SOLUTIONS skin cancer where?

Planting a window box The buzz about 132 FA M I LY for herbs and veggies. bakuchiol.

Take the fun outside.

14 PRO PICKS 22 IN PERSON 134 PETS Aprons for any task.

Getting ready with Understanding your Mandy Moore.

16 ASK BH&G cat’s behavior.

Pantry organizing strategies that will stick.

| May 2020

beauty

make it easy to explore cuisines from around the world.

PHOTOS: (KITCHEN) ANNIE SCHLECHTER, (FOOD, FLOWER) BLAINE MOATS, (BENCH) LINCOLN BARBOUR

Turn a few wood dowels into a wall of plant holders.

FOR SERVICE ON YOUR SUBSCRIPTION, INCLUDING CHANGE OF ADDRESS, WRITE TO: BETTER HOMES & GARDENS CUSTOMER SERVICE, P.O. BOX 37449, BOONE, IA 50037-0449. PLEASE ENCLOSE YOUR ADDRESS LABEL FROM A RECENT ISSUE. OR VISIT US AT BHG.COM/MYACCOUNT.

Fall in love (again) with the most romantic of flowers.

0% SULFATES, PARABENS & DYES

100% BOSS TRESEMMÉ’S NEW PRO PURE COLLECTION Style without compromise while leaving your hair at its best.

THE SLOW LANE

AMERICA’S

BEST

FRONT YARD IS YOUR YARD A WINNER? It’s time for our second annual America’s Best Front Yard Contest! You could win $5,000 and have your yard featured in BH&G. To enter, share a photo of your front yard tagged #BHGBestFront YardContest on Instagram or Twitter, or upload it at BHG.com/ BestFrontYard, which you can access by hovering your smartphone camera over the code, below.

Details on page 120.

LET TERS + COMMENTS BHGEditor@meredith.com SUBSCRIP TION HELP BHG.com/MyAccount or email us at BHGcustserv@cdsfulfi llment.com or call 800/374-4244

4

| May 2020

PHOTO: MELANIE ACEVEDO/SARAH LAIRD

Ever since I was a kid, I have loved grocery shopping. I don’t understand why some people dislike it so much. They subscribe to a meal-plan kit or order their weekly shopping online—anything to avoid entering a store. Not me. Some days grocery shopping is almost like my meditation. I find it calming to glide my cart through the orderly rows of products and investigate what’s new in the produce section. But I know it’s not that way for everyone.

I don’t have kids, so I have more free time than a busy parent. I frequently see dads and moms being tugged in multiple directions by children who’ve got their eyes on a prize in the candy aisle.

That’s not a meditation. To maximize the experience, I prefer to go to the market alone so no one is waiting for me or asking me to hurry up or pointing out that those artisanal pickles are a little spendy. I like to cover each and every aisle. I’m not looking for things to buy, as I am often accused, but scouting for inspiration or looking for ingredients to try a new cuisine. (See our “Taste Makers” story on page 70.) My predilection for grocery shopping might be genetic. When I was little, I often accompanied my dad to the store, and it was always a treat. My mother gave us a list of five to 10 items with strict instructions to not buy anything else. Of course, we always returned with twice that amount because, well, grocery stores are designed to make amateurs like Dad and me overshop.

Mom was never such a soft touch.

Lately I find myself looking for other ways to slow things down. I’m tired of reading only tweets and Instagram captions. Of reading only the headlines on my phone. Of watching TikTok-style videos. Of drive-throughs. Of food deliveries.

Of express checkouts. Of the constant rush of everything toward … what? What are we using all those saved minutes for? I am trying to read more books and long-form magazine pieces on paper to retrain my brain to stroll and saunter, not skip like a rock over the surface of a lake. And a half hour of quality time shopping at the grocery store, reading STEPHEN ORR, nutrition labels and idly browsing, is one of my favorite Editor in Chief ways to enjoy one of life’s greatest luxuries—time. instagram @steporr

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what ’s trending online [ S W E E P S TA K E S ]

30-minute chicken dinners Treat yourself to some unplugged island time. Enter for a chance to win a trip to the Cook Islands, plus $10,000 cash!

BHG.com/WinTrip Details on page 120.

DIY utensil wrap Skip the plastic cutlery and tote your own reusable utensils in this easy-to-sew (and washable) wrap. All you need is a yard of fabric, some twill tape, and a sewing machine. How-to at BHG.com/UtensilWraps.

[SPECIAL

BH&G OFFER]

‘Bushel and Berry Baby Cakes’ Grow berries at home with this compact blackberry bush. At 3–4 feet tall, it fits on your patio in a 12- to 16-inch container. White flowers give way to juicy berries midsummer and again in fall.

Order the ‘Bushel and Berry Baby Cakes’ bush from White Flower Farm online at whiteflowerfarm.com/Blackberry or call 800/420-2852. Mention item M068428 and code BHS02.

The cost is $25.95, plus shipping. Ships in a 1-gallon pot at the proper spring planting time for your hardiness Zone.

6

| May 2020

PHOTOS: (CHICKEN) BLAINE MOATS, (BERRIES) WHITE FLOWER FARM, (UTENSIL WRAP) JACOB FOX

These satisfying weeknight winners all have seven ingredients or fewer, come together in a half hour, and will please the whole family, including picky eaters.

BHG.com/WeeknightChicken

These Aren’t Your Mother’s Cookies.

They Just Taste Like it.

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elevate the everyday

FROM THE EDITORS

Turn a photo into a Custom House Portrait at minted.com (starting at $32, unframed).

I’m always looking for a Mother’s Day gift that’s unexpected and particularly personal.

I recently found an old snapshot of the home where we lived when I was a kid, and I’m having it turned into an art print from Minted for my mom. You upload a photo, and they create a custom, single-color line drawing. Now I want one of the house where my kids were born too.

—OMA BLAISE FORD,

executive editor

8

| May 2020

PHOTO: COURTESY OF MINTED

to Mom, with love

HOME GROWN

from the editors

My husband grew up planting flowers with his mom every Mother’s Day. We’re going to start carrying on that tradition with our kids.” — CHRISTY BROKENS , art director

TE CH TAL K

MEMORY LANE

TOP OF THE CLASS

“Be a sponge” is one of my mom’s mantras. (Full disclosure: She’s a coach, and the phrase is usually reserved for inattentive players.) So for this lifelong learner, a Mother’s Day subscription to the online classroom MasterClass was a no-brainer. She’ll be able to soak up knowledge from 75-plus well-known experts like tennis pro Serena Williams, presidential biographer Doris Kearns Goodwin, and comedian Steve Martin. Each course (think TED Talk and Netflix mash-up) includes a workbook and 10–20 video lessons (two to five hours total) she can watch on a laptop, smartphone, Amazon Fire TV, or Apple TV. ($90 for a class, $180 for all-access for a year; masterclass.com) — KATY KIICK CONDON , home editor

INSTRUCTORS Serena Williams, Gordon Ramsay, Bobbi Brown,

Doris Kearns Goodwin, Diane von Furstenberg, and Steve Martin

G I F T T H AT G I V E S B A C K

Does a mom or grandma in your life have a box full of VHS tapes that haven’t been playable since the Bush administration?

Digitize them for her. Legacybox turns VHS tapes, photo negatives, or almost any other kind of outmoded media into a digital file then delivers it to you via thumb drive, DVD, or download. You get the originals back plus progress reports as they work on the fi les.

Prices start at $60 to convert two tapes.

—AMY PANOS, home editor

My mom is an animal nut, so we often make a donation to one of her favorite wildlife groups. This year it will be the Australian Koala Foundation. Bonus: She’ll get a cute photo of her foster koala.

— MIRANDA CROWELL , West Coast editor ■

10

| May 2020

My husband and sons do a gardening project for me every year. One year they built a wood-andcopper post for vines; another year, frames for clematis. It’s my one chance to get ready agreement to any project.” — MARIA DURYEE, copy chief My siblings and I usually call my mom’s favorite nursery and put some cash on the books for her so she can choose whatever she wants.” — CARRIE BOYD , food editor

PHOTOS: (PORTRAITS) COURTESY OF MASTERCLASS, (KOALA) ERIC ISSELEE/SHUTTERSTOCK, (FLOWER) CARSON DOWNING; (ILLUSTRATION) JESSICA DURRANT

Three ways our editors are celebrating their moms’ (or their own) love of gardening this Mother’s Day.

NEW

4X HEALTHIER GUMS IN 3 WEEKS

*

REACHES BELOW THE GUMLINE. LISTERINE® Gum Therapy helps clean below the gumline where brushing can’t reach, killing germs that cause early gum disease.

*vs. brushing alone. Use as directed. ©Johnson & Johnson Consumer Inc. 2020

why it works

[ EXTEND

THE SEASON]

Pinch off herb leaves regularly to promote tender new growth, and the bounty should continue until fall.

2 Choose a window that gets 6–8 hours of sun a day and water deeply whenever soil is dry to the touch.

4

3 5 1

This summer try a new kind of raised bed—one that puts fresh ingredients right outside your window. Here’s what you’ll need.

12

| May 2020

$179 (36"×12"×12"); teakplanter.net

STURDY PLANTER Choose a box made of a durable wood like teak or redwood rather than pine. Attach it to the wall using steel L brackets that are a couple inches shorter than the box width. (We used 10-inch brackets.)

Try Teak Planter Box,

2

FOCAL POINT Variegated leaves and an upright habit make ‘Pesto Perpetuo’ basil a natural centerpiece.

3

COMPACT GROWER ‘Tumbling Tom’ tomatoes spill over the edges of containers so the plant doesn’t

P H OTO C A R S O N D OW N I N G

take up much space.

It consistently yields sweet yellow cherry tomatoes. (There’s also a red variety.)

4

COLOR CONTRAST To break up the mass of green, include red-veined bloody sorrel, purple sage, and purple kale. (Try ‘Redbor’, red Russian,

or an ornamental variety as shown.)

5

TEXTURE Fill gaps with herbs in a variety of leaf shapes. Spilling over the ends, spearmint, lemon thyme, and golden oregano add a sense of abundance.

More upright herbs like rosemary provide balance. n

BY: KIER HOLMES; PRODUCED BY: SCOTT JOHNSON

edible window box

1

pro picks

great cover-ups

3

3

JOCELYN DELK ADAMS

TV culinary expert and author grandbaby -cakes.com

What do cooks, gardeners, and anyone who dives into messy projects have in common?

The need for a functional, well-made apron.

A few experts share their favorites.

B L AC K B E R RY MODERN

1

LAUREN HERZAK-BAUMAN

ceramic artist laurenhbstudio.com

4

ABRA BERENS

HAN D MAD E FAR M H O U S E

$39; whitebirch grove.etsy.com “I love working with my son, and this shop makes a matching apron for him or any child who likes to help out.”

chef and writer abraberens.com D U ST Y R E D CANVA S $68;

1

5

2

LAURI KRANZ

2

5

garden designer and author ediblegardensla.com

JESSICA BRIGHAM lifestyle blogger and interior stylist jessicabrigham.com

O R K N E Y HALF APRO N I N C H E R RY

$50; roughlinen.com “This apron is practical yet beautiful. The quality of the linen gives it a luxurious feel.

The big pockets in front are useful in the garden and the kitchen.”

14

| May 2020

stockmfgco.com “These have a lovely shape and perfectly placed pockets and are well-made by good people in Chicago.”

G R E E N C HAM B R AY C RO S S BAC K

COOL COMFORT

A cross-back apron won’t bunch up and stays loose to ease movement.

$20; worldmarket.com “I’m a big fan of chambray, especially for a cooking apron. The coarse fabric covers stains well and holds up in the wash.” ■

BY: LAUREN HEDRICK; PHOTOS: (APRONS) MARTY BALDWIN, (PORTRAITS) 1. ADAM JAENKE, 2. BRIAN W. FERRY, 3. ALI STONE, 4. JAMIE & ERIC PHOTOGRAPHY

4

$89; hedleyand bennett.com “My go-to because it’s made out of upcycled materials and for everyday use. I love the pop of magenta; it makes timeless denim that much more stylish.”

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the lineup A few things to consider when choosing canisters.

MADE TO MEASURE

A wide opening lets you spoon an ingredient into a measuring cup and level off in place.

SUGAR SET

Two pounds of brown or powdered sugar fit the same size canister as 4 pounds of granulated.

SPACE MAXIMIZER

“How can I arrange my pantry so it stays organized even after grocery shopping?”

LUCEDALIA GARCIA, Houston

16

| May 2020

Get organized before you shop and steal some ideas from grocery store shelves.

Get a Good View

Stash Extras

Categorize items to see what you have and what to put on your shopping list.

Shallow shelves provide at-a-glance convenience. If yours are deep, rely on tiers or containers that graduate in height so you can readily see everything at the back.

Set Limits

Check Capacity

When you buy more items than fit the designated space, store the excess on an out-of-the-way shelf or in a bin and restock as room becomes available.

Always check the stash before shopping.

Sort by Type

Allocate pantry space for each category and stick to it. If you set aside space for 10 cans of soup, don’t try to squeeze in more.

The goal of restocking your pantry is to fill open spaces not to rearrange.

Choose clear, airtight containers based on the package size you usually buy. For example, make sure an entire package of rice can be decanted into one container so you don’t have to store a partial package.

Rotate Stock After shopping, load shelves like a grocer by pulling oldest items to the front and putting new ones in back. Refill containers, putting remnants on top. ■

BIG BENEFIT

A slightly oversized canister leaves room for refills before you’re totally out.

GOT A QUESTION? Hover your phone camera here for a preaddressed email or write Ask.BHG@ meredith.com.

ILLUSTRATIONS: JESSICA ALLEN

Q

Because they’re pourable, cereal, pasta, and beans work well in tall, narrow containers.

Spiced Chai Heat 1 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/2 cup water, 1/2 cup almond milk, 1/4 tsp. ginger, 1/8 tsp. clove and 1 black tea bag together until boiled.

Steep for 3 minutes.

Coconut Mojito Add 2 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/4 cup coconut water, 1/2 cup seltzer water, 1 tsp. lime juice, a sprig of muddled mint over ice and stir.

Golden Milk Add 2 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/2 tsp. turmeric powder to 1 cup of hot milk.

Horchata Shakerato Add 2 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/2 cup rice milk, 1/4 tsp. cinnamon to 1/2 cup cold brew or strongly brewed iced coffee over ice in a shaker.

Shake vigorously.

Grapefruit No-Loma Mix 2 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/4 cup grapefruit juice, 1/4 cup seltzer water, 1/4 cup diet lemon lime soda over ice.

Mixes well

Keto Cold Foam Add 1 Tbsp. Torani Sugar Free French Vanilla Syrup, 1/2 cup heavy whipping cream and 1/2 cup cold water in a French Press and pump 50 times. Top on your favorite cold brew.

Torani flavors are crafted to bring out the best in your drink so you can make something deliciously original without all the calories.

America’s favorite since 1925

Available in the coffee & tea aisle of your local grocer or Supercenter.

Discover easy Torani recipes at www.Torani.com. Š 2020 Torani/R. Torre & Company

FINALLY,

A MAKEUP MADE JUST FOR US BECAUSE WE’RE WORTH IT.™

VIOLA DAVIS & HELEN MIRREN

AGE PERFECT NEW

RADIANT SERUM FOUNDATION INFUSED WITH A HYDRATING SERUM

AVAILABLE IN

30 SHADES

Serum with vitamin B3 and SPF 50 in a lightweight foundation EVENS TONE WITHOUT SETTLING INTO LINES

©2020 L’Oréal USA, Inc.

Dot a hydrating concealer under the eyes, then pat gently to blend.

EDITOR’S PICKS

instant eye lift

BY: ERICA METZGER; STYLING: CHRISTY BROKENS

Wish you could erase a few years (or a bad night’s sleep) from around your eyes?

A little eye makeup is the only “work” you need to hide dark circles and fine lines.

“The smallest tweaks around the eye area—brightened skin, curled lashes, softly defined creases— can make you look younger and more awake,” says celebrity makeup artist Jenna Menard.

Highlighter goes on the inner corners and below the brow bones to brighten eyes.

Pale eyeliner (like beige or taupe) along the waterline perks up tired eyes.

Fill in thin spots with a bit of brow powder.

After curling lashes with an eyelash curler, apply a strong-hold mascara so the lift lasts all day.

Defining your crease (where the eyelid folds) helps disguise sagging skin.

Clockwise from top left Neutrogena Healthy Skin Radiant Cream Concealer $15; neutrogena.com n L’Oréal Paris Infallible Pro-Last Eyeliner in Nude, $9; lorealparisusa.com n Joey Healy Luxe Brow Powder in Corduroy, $28; joeyhealy.com n RMS Beauty Living Luminizer $38; sephora.com n Maybelline New York Falsies Lash Lift Mascara $9; target.com n Victoria Beckham Beauty Smoky Eye Brick in Signature, $54; victoriabeckhambeauty.com n P H OTO M A R T Y B A L DW I N

May 2020 |

19

solutions

THE BUZZ

ABOUT

BAKUCHIOL Hailed as a botanical alternative to retinol, this skincare ingredient offers similar results to the anti-aging staple without irritation.

1 PAD

Indeed Laboratories Bakuchiol Reface Pads, $20; ulta.com 2 S E RU M

Herbivore Bakuchiol Retinol Alternative Serum, $54; sephora.com

Meet the year’s most promising skincare star: bakuchiol (buhkoo-chee-awl). The hard-to-pronounce but easy-to-love ingredient comes from babchi plant seeds and has long been a staple in Chinese and Ayurvedic medicine.

TH E 411 Lately bakuchiol is showing up in anti-aging products like serums and creams because it shares similar properties as the popular vitamin A derivative retinol.

That’s high praise considering retinol’s clinically proven track record. “Retinol is the gold standard for boosting cell turnover and collagen

20

| May 2020

3 EYE C RE AM Beautycounter Countertime Ultra Renewal Eye Cream, $69; beauty counter.com 4 S E RU M

production and fading discoloration,” says NYC dermatologist Melissa K. Levin, M.D. WHAT IT DO E S Like retinol, bakuchiol targets the genes and proteins that spur collagen production and enhance cell turnover deep within the skin. The results: softened wrinkles, improved texture, and more even skin tone.

BAKUC H IO L VS . RETI N OL So why consider one over the other?

Bakuchiol has anti-inflammatory properties and is rich in reparative antioxidants, so it’s very gentle, Levin says. If your skin is too sensitive for retinol

(dryness, redness, flaking, and sun sensitivity are common side effects) or you follow a green beauty routine, treatment with bakuchiol might be a better fit.

HOW TO U S E IT Apply bakuchiol as a serum, in a cream, or with a single-use wipe, morning and night. n

BY D E A N N A PA I P H OTO C A R S O N D OW N I N G

Burt’s Bees Renewal Intensive Firming Serum, $20; burts bees.com 5 N IG HT C RE AM OleHenriksen Goodnight Glow Retin-Alt Sleeping Crème, $55; ole henriksen.com

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A New Age “Empowering women and making them feel ‘worth it’ at every age is at the core of our brand’s DNA. When you know your worth, you can face anything.”

—Dr. Rocio Rivera, L’Oréal Paris Vice President, Scientific Communications

Age Perfect Lash Magnifying Mascara Wearing mascara is a great way to open the eyes but removing it can cause precious lashes to fall. This Lash Magnifying Mascara is infused with conditioning serum and jojoba oil, which makes it easy to remove and suitable for sensitive eyes. The gentle bristles easily coat lashes, leaving them soft, supple, and volumized.

Age Perfect Radiant Serum Foundation Mature skin needs nourishment, hydration, and protection. This lightweight foundation is made with SPF 50, vitamin B3, and hydrating serum for all-day moisture. Available in 30 luminous shades and suitable for sensitive skin, Radiant Serum Foundation evens skin and provides coverage that doesn’t settle into lines.

As we age, lashes become thin and slow to grow.

Nourishing Age Perfect Lash Magnifying Mascara is a great way to enhance and thicken them.

Age Perfect Creamy Powder Foundation This is the antithesis of your everyday powder.

Creamy Powder Foundation is infused with ceramide antioxidant complex and essential minerals that hydrate skin without settling into lines. Available in 16 shades, the unique formula smooths and blurs lines, pores, and dark spots upon application for a shine-free finish that does not cake.

“It’s important that older consumers feel included and younger generations see aging as a privilege to be celebrated.”

Ready for a makeup that’s made just for you? Shop over 100 SKUs of L’Oreal Paris Age Perfect Makeup at Walmart.

Age Perfect Luminous Hydrating Lipstick Luminous Hydrating Lipstick is made with nourishing serum and pro vitamin B5. This lipstick goes beyond color and provides nine-hour hydration that doesn’t feather, thanks to the high melting point of its ingredients. Available in 10 hydrating shades, the nourishing formula leaves lips smoother over time.

AVAILABLE AT

in person

GETTING READY WITH

MANDY MOORE

The This Is Us star, singer, and Garnier brand ambassador shares the beauty staples that keep up with her every-day-is-different routine.

I learned a great smoky-eYe trick: Do your eye makeup before anything else.

That way, if any shadow or liner falls, you won’t have to redo your foundation or concealer.

1 LIP CRAYON

“A good lip color makes you feel instantly polished.” Laura Mercier Velour Extreme Matte Lipstick in It Girl and On Point, $30 each; lauramercier.com 2 COLOR CARE

3 BATH SALTS

“If I get home from work early, I guarantee I’m walking right into my bathroom and starting the bath.”

Goop Nurse! Bath Soak, $35; goop.com

“I’m all about a coral or hot fuchsia lip in the summer.

The brighter, the better.”

4 FRAGRANCE

“I’m a big scent person.

A spritz of something makes me feel put together.” Glossier You Eau de Parfum, $60; glossier.com 5 CONCEALER

“I always come back to this tried-and-true formula. A little bit goes a long way so it lasts forever.” Clé de Peau Beauté Concealer, $73; cledepeaubeaute.com ■

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| May 2020

1

2

3

5

BY: ERICA METZGER; PHOTOS: (PORTRAIT) JIM WRIGHT/TRUNK ARCHIVE

“I struggle with brassiness from being in the sun and washing my hair every day. I use this mask as a color boost.” Garnier Nutrisse Color Reviver, $8; garnierusa.com

vases & flowers

PERFECT PAIRS

PRODUCED BY: JESSICA THOMAS AND KATY KIICK CONDON

How do you turn a bunch of supermarket flowers into an arrangement? It starts with choosing the right vase for your bouquet. A sprig of supplementary greenery here, a deceptively easy styling trick there, and you’ve got it.

No florist required.

24

| May 2020

P H OTO S C A R S O N D OW N I N G I L LU S T R AT I O N S AG N E S E B I C O C C H I

You can find the craziest things while checking for monsters under your kid’s bed.

Like a minute to eat a cookie.

Save Something for Yourself ® ©2020 Pepperidge Farm, Incorporated.

know-how WIDE BOWL + FULL FLOWERS

Creating a dense mound of flowers requires an unseen framework in the bowl. We lined ours with biodegradable florists foam (more on that below). Insert a full rose or carnation roughly in the middle of a foam block so that it sticks a few inches above the bowl edge. Surround that flower with other large blooms. As you build your arrangement, rotate the bowl to make sure it’s being filled evenly and symmetrically.

P E R I O D I C A L LY TO P O F F T H E WAT E R INSIDE T H E B OW L .

TO H E L P WO O DY STEMS ABSORB WAT E R , S N I P E N D S V E R T I C A L LY ONCE THEY’RE CUT TO L E N GT H .

FOAM PREP Submerge florists foam in water for at least 20 minutes. Waterlogged foam creates a sturdy foundation and keeps flowers from dehydrating.

Shop biodegradable options at oasisfloral products.com.

26

| May 2020

FR AM EWORK Use a utility knife to cut foam into large chunks; line the sides and bottom of your bowl, then fill gaps with smaller pieces.

MAI N FLOWE RS These carnations and roses (or try peonies and dahlias) have large open heads that hide the foam and support more fragile flowers.

ACC E NT B LOOM S Cool purple lilacs and parrot tulips counter the warm peach palette and vary the texture and shape.

G RE E N E RY A few sprigs of greenery like this mock lemon provide an organic contrast to the neat dome of fl owers.

know-how

HOURGLASS + PREMIXED BOUQUET

An hourglass vase encourages a full arrangement with a range of heights. To begin, organize flowers from a premixed bouquet by type. Gather the flowers with the largest heads in your fist, moving stems up and down to create a pleasing group; these form the focal point within the arrangement. Cut stems to length and place in the vase. Add flowers with smaller heads: Insert tall, sturdy stems first; then move to short, wispy stems that trail over the vase edges.

EXTEND THE LIFE US E A C LE AN VAS E , S PRIN KLE IN TH E FRE E PAC KET OF FLOWE R FOOD, AN D RE MOVE FLOWE RS AS TH EY WILT.

HOW TO PICK ‘EM What to look for in the fl orists aisle:

MAI N I NG RE D I E NT Choose a premixed bouquet with a monochromatic palette and a variety of textures and sizes. Petals and leaves should be fi rm and stems free from spots.

FI LLE R OP TION Choose a specialty fl ower in your palette for volume at the arrangement’s base. We used tulips, but anemones, roses, or ranunculus are easy-to-fi nd alternatives.

SNIP OFF ALL T H E L E AV E S B E LOW T H E VA S E R I M . I T LO O K S N E AT E R A N D P R E V E N T S R OT.

MARBLES HOLD THE FIRST S T E M S I N P L AC E A S YO U F I L L OUT THE A R R A N G E M E N T.

28

| May 2020

GIFTABLE BOUQUETS Hover your smartphone camera here for tips on wrapping your flowers.

G RE E N E RY OP TION We picked silver dollar eucalyptus for its graphic circular leaves, long life, and ability to reach high or hang low.

ECZEMA: UNDER CONTROL.

SO ROLL UP THOSE SLEEVES. DUPIXENT is a breakthrough in the treatment of uncontrolled moderate-to-severe eczema (atopic dermatitis) for ages 12 and up.

RACHEL, REAL PATIENT. Individual results may vary.

DUPIXENT helps restore the look and feel of skin. And it’s not a cream or steroid. It’s a biologic that continuously treats eczema over time–even between flare-ups. See and feel a significant difference with:

Clearer skin

•

Fast itch relief

• In clinical trials at 16 weeks, 37% of adults and 24% of teens (ages 12-17) saw clear or almost clear skin vs 9% and 2% not on DUPIXENT. • And 38% of adults and 37% of teens (ages 12-17) had significantly less itch vs 11% and 5% not on DUPIXENT.

TALK TO YOUR ECZEMA SPECIALIST AND VISIT DUPIXENT.COM OR CALL 1-844-DUPIXENT (1-844-387-4936) INDICATION DUPIXENT is a prescription medicine used to treat people 12 years of age and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies.

DUPIXENT can be used with or without topical corticosteroids. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age.

IMPORTANT SAFETY INFORMATION Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: have eye problems; have a parasitic (helminth) infection; are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless

instructed by your healthcare provider. and tell your healthcare provider or This may cause other symptoms that get emergency help right away if you were controlled by the corticosteroid get any of the following symptoms: medicine to come back; are scheduled breathing problems, fever, general to receive any vaccinations. You should ill feeling, swollen lymph nodes, not receive a “live vaccine” if you are swelling of the face, mouth and treated with DUPIXENT; are pregnant tongue, hives, itching, fainting, or plan to become pregnant. It is not dizziness, feeling lightheaded known whether DUPIXENT will harm (low blood pressure), joint pain, your unborn baby; are breastfeeding or skin rash. or plan to breastfeed. It is not known • Eye problems. Tell your healthcare whether DUPIXENT passes into your provider if you have any new or breast milk. worsening eye problems, including Tell your healthcare provider about eye pain or changes in vision. all the medicines you take, including The most common side effects in prescription and over-the-counter patients with atopic dermatitis medicines, vitamins and herbal include injection site reactions, eye supplements. If you are taking asthma and eyelid inflammation, including medicines, do not change or stop your redness, swelling and itching, and cold asthma medicine without talking to sores in your mouth or on your lips. your healthcare provider.

Tell your healthcare provider if you DUPIXENT can cause serious side have any side effect that bothers you or effects, including: that does not go away. These are not all • Allergic reactions (hypersensitivity), the possible side effects of DUPIXENT. including a severe reaction known Call your doctor for medical advice as anaphylaxis. Stop using DUPIXENT about side effects. You are encouraged

YOU MAY BE ELIGIBLE FOR AS LITTLE AS A $0 COPAY*

to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Use DUPIXENT exactly as prescribed.

DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult.

Please see Brief Summary on next page.

© 2019 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved. DUP.19.09.0035

*Limitations apply. Visit DUPIXENT.com for full program terms.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids.

• DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis.

• It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age.

Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

Pregnancy Registry. There is a pregnancy registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements.

If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider.

How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes.

• Use DUPIXENT exactly as prescribed by your healthcare provider.

• DUPIXENT comes as a single-dose pre-filled syringe with needle shield.

• DUPIXENT is given as an injection under the skin (subcutaneous injection).

• If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult.

• If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision.

The most common side effects of DUPIXENT include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips. Eye and eyelid inflammation, including redness, swelling and itching have been seen in patients who have atopic dermatitis. Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them.

This is a summary of the most important information about DUPIXENT for this use.

If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals.

For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: June 2019

DUP.19.08.0101

know-how TRICKS OF THE TRADE

TRUMPET + UNIFORM BUNCHES

It takes a lot of flowers to fill the large mouth of a flared vase, but the tapered body can be counted on to hold the arrangement in place. To make sure you don’t crowd the stems, start by stripping most of the foliage. Encircle the vase with flowers leaning a few inches over the edge. (We alternated tulips and ranunculus.) Then insert stems one at a time into the center of the ring, varying heights slightly.

These pro hacks can be mastered with a little practice.

PAPE R F LO R I ST S TAPE

Group fl owers within a bouquet by wrapping their stems.

LO O K F O R S T E M S WITH SOME UNOPENED BUDS. YO U ’ L L G E T TO E N J OY T H E M LO N G E R .

PLASTIC FLORISTS TAPE

Create a grid over the vase top, then wrap the perimeter to secure the ends.

Fill vase with water after taping.

CYLINDER + LONG STEMS You’re looking for long stems like these irises, sweet peas, and lilies. (Other good candidates are orchids, poppies, and flowering branches.)

Cut stems at an angle to create bunches that extend to about double the height of your vase.

FLOWER FROGS

Place one or more of these heavy spiked devices in the bottom of a vase.

LE AF WR APPI N G

Line the inside of a vase with tropical ti leaves (or other broad foliage) to hide stems. ■ | May 2020

31

color

wood works

Bucking the trend in painted kitchen cabinets? We asked four experts for wall colors that will put your wood finish in the best possible light.

MATC H I N G TR I M

“White trim would have felt busy,” Miles Redd says. “Dunk the whole room in one color and it cleans it up.”

PRO PICKS

For colors that work with all wood cabinets, Miles Redd says, “When in doubt, paint walls black or white. They always look good.”

BALLROO M B LU E

O R AN G E U N D E RTO N E S

Cabinets of mahogany (shown), honey oak, and alder fall into this category.

24 Farrow & Ball

WH ITE

PM-2 Benjamin Moore

32

| May 2020

B L AC K

HC-190 Benjamin Moore

BY: MONIKA BIEGLER EYERS; PHOTO: (ROOM) MIGUEL FLORES VIANNA/THE INTERIOR ARCHIVE, DESIGNER MILES REDD

f

or those of us who want to preserve our wood cabinets, figuring out a coordinating wall color can be a challenge. But it doesn’t have to be.

Picking the paint color that works best with a wood finish is as easy as determining the wood’s undertone then deciding if you want the walls to contrast or coordinate. (Turn the page for details.)

In this kitchen by interior designer Miles Redd, the mahogany cabinets clearly have an orange undertone.

Blue is orange’s complement, making Ballroom Blue (below) a good choice.

“If you have warm orangey wood, you need a cool color to counterbalance it,” he says.

TODAY LET’S PAINT Because the previous owners had questionable taste.

We know painting isn’t always easy. But we also know you can do it with the help of BEHR MARQUEE®, America’s #1-rated interior paint.* So the only thing you have to worry about is bribing your friends with pizza. *According to a leading independent consumer publication.

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color

make your match

Choosing the right wall color to go with wood cabinets depends on what effect you want to achieve. We asked three more designers to break it down by wood tone.

STA RT W IT H T H E

UNDERTONE Identify what color family your cabinets fall into, then look at the color wheel to find hues that work with it. Opposites on the wheel will contrast; neighbors coordinate.

Apply the chosen color to the walls or, for a subtler approach, as an undertone in a neutral, like a gray with purple in it.

YELLOW UNDERTONE

RED UNDERTONE

BLUE UNDERTONE

Designer Gina Sims pairs this golden wood with muted versions of yellow’s complements—blue and purple—or a warm white.

To balance ruddy brown, Sarah Kahn Turner of Jennifer Gilmer Kitchen & Bath goes for warm, saturated colors tempered with gray.

Andréa Dixon and Jen Ziemer of Fiddlehead Design Group harmonize this cool wood tone with a strong neutral or a dusty earth tone.

MYSTE RIO U S MAUVE

MACAROO N C R E AM

PLAY IT UP Make your cabinetry stand out with walls in a contrasting saturation level— light against dark or vice versa.

SW 6262 Sherwin-Williams

TRI CO R N B L AC K

PPG15- 05 PPG

SW 6258 Sherwin-Williams

14 CAR ROT S

PE ALE G R E E N

IF YO U WANT TO

TONE IT DOWN

WOO D L AWN B LU E

Draw attention away from cabinetry with coordinating wall colors; they distract from the wood tone.

HC-147 Benjamin Moore

CSP-111 0 Benjamin Moore

HC-121 Benjamin Moore

COAC H MAN ’S CAPE

WAR M PUT T Y

IF YO U WANT TO

MAKE IT BLEND

WH ITE DOVE

Painting walls a version of the cabinet color unifies the surfaces into a cohesive whole.

OC-17 Benjamin Moore

FLAT FINISH

CSP - 90 Benjamin Moore

60 06-1A Valspar

Experts usually advise painting kitchen walls a high sheen so they are easy to wipe clean. But if you love the matte look, consider Behr’s new Scuff Defense paint. Its stain-blocking, easy-clean technology makes it work in high-traffic areas. $37/gallon; homedepot.com ■

34

| May 2020

CABINET DOORS: MAPLE RYE, MAPLE TRUFFLE, AND DURAFORM DRIFT BY AMERICAN WOODMARK, AVAILABLE AT HOMEDEPOT.COM

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before & after

C E I LI N G S MOOTH STON E 5 0Y Y 6 3/041 G LIDD E N

screen

TIME

Armed with a paintbrush and a tireless DIY attitude, interior designer Amy Spearing turned her buildergrade back porch into a stylish indoor-outdoor room.

BUDGET BUY

Lill lace curtains, $5 a pair; ikea.com

1

INDOOR INSPIRATION “The porch is right off my living room, so I wanted to furnish it like another comfy indoor space,” says Amy Spearing of her Richmond, VA, home. New screens and floor-toceiling drapes create the illusion of walls; deep furniture and details like the chandelier make it feel like a fully decorated room.

2

THE FOUNDATION The floors got a quick but dramatic makeover in black and gray stripes done with chalkfinish paint, which doesn’t require sanding or priming. She kept railings and trim white as a neutral framework.

3

PERSONALITY POINTS Amy comes from a line of thrifters and makers, including her grandpa, who built the armchair that Amy refinished in taupe paint.

With the help of a carpenter, Amy turned a Jenny Lind bed thrifted by her mom into a bench.

4

PATTERN PLAY Color comes through textiles. She re-covered the armchair seat herself with fabric and a staple gun but had the daybed cushion cover custommade with a zipper closure so she can remove it for washing.

She changes out pillows for seasonal color.

I’m a compulsive DIYer. If I can’t find something 36

| May 2020

BY C H A R LOT T E S A FAV I

P H OTO S L I N C O L N B A R B O U R

B E FO R E

BUDGET DIY

Amy turned a $13 plastic clock into a starburst mirror by covering the face with mirror spray paint.

COLOR SMARTS

Amy had the bench paint custom-mixed to match the daybed fabric.

or afford it, I figure out how to do it myself.

AMY SPEARING,

interior designer May 2020 |

37

before & after GET THE LOOK

SOUTHERN CHARM Amy sticks to traditional wood furniture and a focused palette of gray, peacock green, and blues.

[ EXPERT

A DV I C E ]

BUY OR DIY? Amy’s tips on what’s worth the spend and where you can economize.

An antique gray stain helps the only new piece on the porch fit in.

Indonesian Daybed, $449; world market.com

save

C U RTAI N HAR DWAR E

Amy made curtain rods by hanging wooden dowels from cup hooks screwed in just below the ceiling.

splurge

O UTD OO R FAB R I C S

Outdoor pillows, clockwise from top: Delphi Ikat, $70, Shelton Jacquard Pillow, $60; potterybarn.com.

Black and White Mudcloth Painting Pillow, $35 (16"×16"); society6.com

Convex Brushed Aged Nickel Mirror, $75; overstock.com

Gunter Denim Indoor/Outdoor Area Rug, $128 (7'10"×10'2"); allmodern.com

BH&G Collection Villena Green Planter, $25 (22"); walmart .com/BHG | May 2020

save

PO RC H S C R E E N I N G

BH&G Collection® Remsen patio lounge chair set, $299 for two; walmart.com/BHG

Braided Seagrass Tray, $69; ballard designs.com

38

Go for one of the many outdoor fabrics that have the look and texture of indoor ones but are water-repellent and quick drying.

After prying off the screen trim, Amy used the old screens as templates for cutting panels from a new roll from Home Depot. She stapled the new screens up and nailed the trim back in place.

splurge

L ARG E - S CALE PL ANTE R S

Invest in one large piece rather than a bunch of little ones.

“I use them when I need to fill space between two pieces of furniture but don’t want to add another side table,” Amy says. ■

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renovation

first time’s a charm

A renovation novice embraced what worked in her kitchen, reserving her budget for the switches, rehabs, and additions with major impact.

B E FO RE

FOR THE RECORD ■

TH E H O M EOWN E R

Jennifer Smart-Abbey, a doctor living in Baltimore.

■

TH E B E FO RE

The original layout of the townhome’s 300-square-foot kitchen worked. But the plaid wallpaper, coarsely veined countertops, and wood cabinets with ornate iron hardware felt a little dated.

■

$0.00

Keeping the original floors maintained the flow with the rest of the house.

40

| May 2020

TH E GOAL

“The kitchen had a strong personality that wasn’t mine. I wanted something light, airy, and feminine,” Jennifer says. To make the transformation, she found local interior designer Elizabeth Lawson on houzz.com.

A crisp paint job set the tone for this renovation. Benjamin Moore Decorator’s White brightens the walls and upper cabinets. Farrow & Ball Pigeon grounds the bases.

BY C H A R LOT T E S A FAV I P H OTO S H E L E N N O R M A N

■

TH E TI M E LI N E

Once she hired Lawson, Jennifer’s kitchen update took about three months from concept to completion.

More of a facelift than a total overhaul, the physical work took about six weeks.

Preserve the foods you love up to 3x longer.* Introducing the revolutionary, new Bosch counter-depth refrigerators. With a streamlined, flexible interior and freshness technology that takes food preservation to the next level, food waste is minimized.

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After 14 days**

without FarmFresh System™

renovation

MONEY TALKS

Lawson sifted through Jennifer’s Pinterest board of ideas to determine where to spend on statement pieces and what to limit to facelifts.

$1,600 LI G HTI N G

$0.00

Existing appliances were in good shape.

No upgrade needed.

Twin bell-shape pendants replaced a single fixture over the island. At $400 each (plus labor), the switch was pricey, but their prominent placement justified the splurge.

$6,000 PAI NT

Lawson estimated new cabinets would run close to $15,000, so Jennifer opted to paint hers. The job cost a few gallons of eggshell and pro painters, who also stripped the wallpaper and patched and painted the walls and ceiling.

$1,500 H A R DWA R E

New brass pulls and knobs did almost as much to modernize the cabinets as the paint. Lots of cabinets meant lots of hardware, though, so the cost added up.

$250

[ HIRING

H E LP]

Labor costs will vary by region. A local interior designer will be able to recommend reputable professionals and help calculate costs.

Switching out the countertops was our big bang. But if we’d done marble, it would have cost even more. Quartzite is less expensive and easier to maintain. ELIZABETH LAWSON, designer 42

| May 2020

BAC KS PL A S H

Choosing inexpensive subway tile offset the $3,000 install fee.

$7,000

CO U NTE RTO PS

New counters were not on Jennifer’s list, but once she saw the freshly painted cabinets, she replaced the dark granite with veined white quartzite.

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renovation

[ D E S I G N E R S POTLI G HT ]

TEAMWORK Designer Elizabeth Lawson shares her tips for using an interior designer to maximize your budget and results.

F I N D I N G TH E O N E

For high-use items like a faucet and drawer pulls, prioritize durability. This clean-lined brass faucet (Delta Trinsic Pull-Down, $437; build.com) matches the Schoolhouse Electric & Supply Co. hardware.

Peruse a designer’s portfolio and set up time to talk in person or on the phone.

And, she says, “With so many online resources out there, make sure the designer you’re interviewing has positive reviews.”

DO YO U R R E S E ARC H

Come ready with pictures of your favorite spaces and materials. “The client doesn’t always know why they’ve saved something, but I can find the common denominator.”

Your cat will love this delicious recipe promoting healthy digestion and nourishing sensitive skin every day.

Keep them at their unique, playful best with IAMS™ cat food.

© 2020 Mars or Affiliates.

KEEP IN MIND

Pushed against the wall, a leather bench takes up less space than additional chairs, minimizing the footprint of the breakfast area. The floral rug defines the space.

44

| May 2020

“Time is money.

The better you are at making swift decisions, the more you’ll get out of your investment.” ■

BUYING IN FORMATION : BHG.com/Resources

PHOTO (PORTRAIT): RAQUEL LANGWORTHY PHOTOGRAPHY LLC

B U DG ET

Most people aren’t aware of all the associated costs, like labor, Lawson says. So rely on your designer to define the scope of the project and avoid costly mistakes or redos.

©2020 Mars or Affiliates.

When Izzy finds a box, she makes it her own.

In her lifetime, she’ll jump into thousands.

That’s why she needs IAMS™ cat tailored nutrition to keep her at her unique best for life.

i did it!

A weekend Netflix binge inspired this plant-obsessed blogger to get off the couch and create an artsy display wall of greenery from a handful of wooden dowels.

While watching a home-renovation TV show, Mandi Gubler became fascinated by a designer’s modern, curvedwood furniture and accessories. Inspired by the organic look, she hit on using plain wood dowels to create a series of plant holders. Her idea of mitering and joining dowel pieces into square bump-outs that hold pots grew into a living wall in her Santa Clara, UT, home. “The dowels’ round shape is such an easy way to add visual character to a wall,” Mandi says.

The project totaled about $60, which includes eight pots, and took only three hours, leaving plenty of time for more inspirational bingeing.

Turn the page for the how-to.

TH E DOWE L FR AM EWO RK H U G S POTS TO TH E WALL .

Show us what you made Send photos of you with your latest project to IDidIt@meredith.com and post on Instagram with our #BHGIDidIt hashtag.

46

| May 2020

BY J O DY G A R LO C K P H OTO S M A N D I G U B L E R

Peppermint Patties with 1g sugar? Very cool.

Peppermint Patties 1g sugar, 2g net carbs

And no, you don’t even have to be ‘doing Atkins’ to Endulge. atkins.com

i did it

WHATSHEDID

Unfinished dowels from a home center (a few dollars each for 4-foot lengths) and visible screwheads gave Mandi the raw, modern look she wanted.

2

PLAN

The inside width of each holder should match the diameter of the pot right below the lip.

Play with the length of the holder pieces and the sections attached to the wall. Mandi’s rows are 38¾ inches long. One-pot rows have a 17-inch section on each side; the two-pot rows have three 10-inch sections.

¾"-diameter wood dowel s ■ Solid-bottom pots with a lip (Mandi’s are IKEA Citronsyra) ■ Miter saw ■ Wood glue ■

RIGHT ANGLES

Lay out the pieces for each row as you cut them to check consistency.

48

| May 2020

CUT

4

ASSEMBLE

Using the photo, below, as a guide for miters, cut the dowels for one holder; test to make sure it holds the pot when assembled.

Repeat for the rest.

LI G HT WE I G HT POTS ( AN D POT TI N G M IX ) M I N I M IZE STR AI N O N TH E H O LD E R S .

YOU’LL NEED

3

Pin nails, finishing nails, or clamps ■ Drill ■ Level ■ Plastic drywall anchors ■ Cabinet screws (about 1½" long) ■

1

Glue pieces, stabilizing them with pin nails or fi nishing nails (or clamps until the glue dries).

TEST

A crooked dowel will throw off the project, Mandi says.

To test, lay dowels on a flat surface and give them a nudge.

Straight ones will roll; crooked ones won’t.

Precise 45-degree angles ensure proper fit.

5

INSTALL

Drill pilot holes in the same spots along each dowel.

Ensure each row is level on the wall and mount. (Use drywall anchors if you’re not screwing into studs.)

A straight cut finishes the outside ends.

MEET MANDI

The creative mind behind the Vintage Revivals blog tackles home improvement projects with her husband, Court.

WHY I D IY

“It makes my heart happy. When I’m in creative mode, I’m 100 percent my best self. It started as a way to save money but has become such an important part of who I am as a person.”

B E ST D IY S KI LL

“Fearless attitude.

I love learning and will tackle any type of project.”

FAVO RITE TOO L

“Impact driver. It’s basically a drill that’s small, easy to use, and versatile.”

EVE RY HOME NEEDS

“Plants. Give me all the plants! They add so much life to a space and work with every single decor style.

If I could live in a greenhouse, I would totally do that.”

E AG E R TO TRY

“Limewashing. I’m learning about it so I can use it on a brick wall.” ■

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garden

small & mighty

In her urban garden, a plant-lover makes every inch count through a balance of discipline and exuberance.

Plants stand out against the dark Benjamin Moore color Amherst Gray.

w

hen Gillian Mathews bought her Seattle home four years ago, she had an ambitious makeover in mind for the yard. “The house was surrounded by grass, and I don’t do grass,” says Gillian, who has owned the Seattle nursery Ravenna Gardens for 22 years.

What she does do is plants, and lots of them.

But she waited eight months before digging in.

“You’ve got to live with a space for a bit before you make changes because of the light,” says Gillian, who grew up learning gardening from her dad in England. “Live with it and watch the sun.” When she was ready, she tackled the front yard on her own, replacing the lawn with a still-evolving tapestry of shrubs and perennials.

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In the front yard, Gillian Mathews juxtaposes structural plants, such as artfully pruned shrubs and boxwood balls, with soft plants like tall verbena and Chinese silver grass. She even took advantage of the empty pockets in the rock retaining wall by filling them with sempervivum and sedum.

To make a plan for the backyard, she enlisted the help of her friend landscape architect Richard Hartlage. The space was sloped and small—about 2,500 square feet—but they were able to create areas to grow vegetables, to entertain, and to indulge Gillian’s love of plants. Hartlage came up with the idea of putting the dining area and vegetable garden on an angle, which makes the yard feel larger than it is. Hardscaped patios and paths, plus gabion walls, create a sense of order and set off the planting beds.

Gillian has spent the last few years packing those beds with foliage-centric plants and occasionally flowers (usually orange or purple).

“There’s always something to do,” she says.

“And then you meet a new plant and have to find a way to incorporate it into your garden.”

BY LO R E E B O H L P H OTO S L AU R I E B L AC K

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

garden A glass finial by local artist Andrew Holmberg is tall enough to capture attention in the densely planted beds.

I love containers for what they add to a space: height, color, a place for special plants.

GILLIAN MATHEWS

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| May 2020

A narrow partshade, part-sun side yard can be a challenge, but Gillian saw opportunities. On the shady side, she hung planters to add color at eye level and to screen views through the fence, anchored by ferns and hostas below. On the sunnier side, espaliered apple trees bring the green up the wall and are underplanted with herbs, salad greens, and flowering vines.

Gillian installed French doors at the back of the house to open onto the covered patio. “Just a couple of steps and I’m in the garden.�

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Eat in peace.

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garden

Gillian repurposed an old sheeps trough as a water feature with floating glass balls from her shop.

The steel edging along the steps ties into other rusted metal elements in the yard.

Orange is a recurring motif, popping up in chairs, accents, and flowers.

The similar finishes of these vintage containers unify the collection of plants, including agave, variegated pittosporum, and vine maple.

In the dining area, a metal framework over the table suggests enclosure without hiding the rest of the garden.

Gillian is still on the hunt for a chandelier, but for now, a hanging lantern with candles provides soft light in the evenings.

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| May 2020

garden

When growing edibles in a small space, opt for vertical ones like pole beans and tomatoes.

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Top: Gillian repeats certain plants throughout the garden to provide rhythm, including the chartreuse Japanese forest grass and the red-stem, oval-leaf ‘Dixter Form’ hairy bergenia. n Above: She dedicated the bulk of the garden to ornamentals but grows edibles in three galvanized stock tanks; the tank height makes them especially easy to tend. Rock-filled gabions separate the vegetable garden from the dining area. n May 2020 |

59

Our 2019 winner

AMERICA’S

BEST FRONT YARD IS YOUR FRONT YARD A WINNER?

60

ENTER NOW Hover your smartphone camera over this code for contest details and to upload your photo.

PHOTO: BRIE WILLIAMS

It’s time for our second annual America’s Best Front Yard contest! We want to see yours! If curb appeal is your middle name and your garden is the envy of the neighbors, you could win $5,000 and have your yard featured in the pages of BH&G. To enter, share a photo of your yard tagged #BHGBestFrontYardContest on Instagram or Twitter, or upload it at BHG.com/BestFrontYard.

Details on page 120. | May 2020

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the dirt Goodbye weeds! Pro tips to keep them from gaining ground.

Experienced gardeners often say that a weed is just the right plant in the wrong place. In fact, weeds have their uses. Some are edible and delicious, like fresh dandelion greens in early spring.

Others, like clover, improve the soil, and goldenrod is gorgeous in bloom.

But when weeds intrude into your garden and threaten to crowd out what you’ve planted, they must go. To defeat them you need some hard-hitting Thistle strategies, a few quality tools, and an understanding of how weeds replicate themselves. The trick is to get them while they’re small and keep after them.

Persistence wins.

barbara’s tips

PRACTICE PREVENTION Bindweed

Starting in early spring, these methods help prevent weeds from spreading.

1

Keep garden soil loose by working in organic materials, such as compost and leaf mold, so weeds are easier to pull.

2

Use a hand tool to shallowly disturb the surface surrounding plants, catching weeds before they’re trouble.

3

Dandelion

Where convenient, cover exposed soil with a mulch like chopped straw.

Quackgrass

[ RE DUC E WORK ] Weed on a sunny day and leave the weeds on the ground to shrivel so they’ll be lighter to haul away. Or leave them as a weed-suppressing mulch, as long as they’re dead and not actively dropping seeds.

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BY B A R B A R A DA M R O S C H I L LU S T R AT I O N S L A S C A R L AT T E

ILLUSTRATION AGENT: MAGNET REPS

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Keep grass at least 3 inches tall so your lawn is lush and vigorous enough to shade out competing broadleaf weeds.

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KNOW YOUR WEEDS

ANNUALS

TAPROOTED Taproot biennials like bull thistle die after blooming in their second year.

Perennials like dandelions regrow from any part of their central, tapering root left in the soil.

Almost all weeds make seeds, but annuals like galinsoga and lamb’s-quarters have only a year to reproduce, so they carpet the ground with seeds that persist in the soil.

■

HOW TO FIGHT THEM

■

HOW TO FIGHT THEM

The key is to get the entire root out. Plunge a straight, pointed trowel (or dandelion digger) down right next to the root to pry it out. For large, deep taproots, use a flat garden spade; replant any garden plants unearthed in the process.

From early spring through summer, frequently draw a collinear hoe through the soil to erase tiny, justgerminating weeds. Dig or pull large annual weeds before seeds drop.

If doing so will uproot garden plants, cut the weeds’ stems at or below the soil to curtail regrowth.

RHIZOMATICS Rhizomes are horizontal stems that resprout when cut, making rhizomatous weeds hard to control. Stinging nettle and many grasses (witchgrass, quackgrass, and Johnsongrass) are in this group.

■

HOW TO FIGHT THEM

Loosening the soil around these weeds will help you pull out the rhizomes without breaking them and leaving pieces that will regrow. A trowel or a claw works for small plants, but a spading fork does the best job for large, stubborn ones.

TOUGHIES Some weeds, such as plantain, chickweed, and dock, thrive in hard, compacted soil, even in well-trodden garden paths. It takes muscle to get them out.

■

HOW TO FIGHT THEM

You need a longhandle tool called an oscillating stirrup hoe; it has a sharp horizontal blade that swings back and forth as you push or pull the hoe, so it bites more powerfully into the soil. A wheel hoe with an oscillating stirrup blade is a bit of an investment, but it’s also as powerful as an unmotorized tool can get.

MONSTERS Extremely aggressive weeds like Japanese knotweed and bindweed have deep, vigorous roots that can be impossible to eradicate. But all types of weeds that have totally taken over the garden can seem like monsters, too, and can be combatted in the same way.

■

GARDENER’S TOOLKIT

To make quick work out of weeding, turn to these valuable helpers.

Craftsman 42-inch Wood-Handle Forged Spading Fork, $28; lowes.com Glaser Wheel Hoe with 8-inch blade, $382; johnnyseeds.com

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| May 2020

Gardener’s Lifetime Trowel, $40; gardeners.com

HOW TO FIGHT THEM

Most weeds will eventually give up if deprived of light. Move any valuable plants to another part of the garden. Mow the besieged area closely then cover with sturdy, weighed-down tarps until everything under them is dead.

Standard Collinear Hoe with 7-inch Fixed Blade, $50; johnnyseeds.com

Stirrup Hoe, $60; hosstools.com ■

PHOTOS: (SPADING FORK) COURTESY OF LOWES, (WHEEL HOE, COLLINEAR HOE) COURTESY OF JOHNNY’S SELECTED SEEDS, (TROWEL) COURTESY OF GARDENER’S SUPPLY CO., (STIRRUP HOE) COURTESY OF HOSS

Once you understand what kind of weed you’re up against and its primary method of spreading, you’ll know the best technique to use to fight it. Boiling water, liquid soap, and vinegar, if applied often, can set back weeds that grow in cracks between pavers, but for the rest of the garden, physical obliteration is the only way to deal with invaders.

better living

good connections

STYLING: JENNIFER BERNO DECLEENE; FIELD EDITOR: LYNN MCBRIDE

Open-plan houses are great for family togetherness, but it takes a few decorating tricks to make a single space work for lounging, dining, and cooking.

f

A FU N K Y TRE E TRU N K L AM P I S A S U RPRI S E I N A FO RMAL S PAC E .

our years living on the sunny Caribbean island of St. Kitts taught Allison and LeGrand Elebash an important lesson for the future. “We wanted a simpler life, something closer to what we had experienced there,” Allison says. Back in Charleston, SC, they reduced possessions and looked for a house that would support a tight relationship with their then 11- and 13-year-old kids.

Allison, a designer, loves how her home’s open floor plan promotes family togetherness even when they are engaged in different activities, but open plans have their decorating challenges. “Because you see every room at once, you need to create moments of visual rest,” she says. To do that, Allison carried light colors through

BY K AT H Y B A R N E S P H OTO S A N N I E S C H L E C H T E R

LIGHT AND BRIGHT

For her living room, which is open to her dining room and kitchen, designer Allison Elebash chose neutral-color furniture with exposed legs to keep the space looking light and airy. A barely-there console table behind the sofa marks the boundary of the living area.

PORCH LIFE

Covered porches on both levels of the home express the local vernacular.

May 2020 |

Z1

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better living COZY RETREAT

Allison enclosed a screen porch to create a den.

Wall-to-wall sisal covers the painted porch floor; a rug on top adds softness.

Allison designed the den around the vintage campaign dresser.

Its hardware inspired the black side table and trim on the curtains.

the spaces via wall colors, upholstered or slipcovered furniture, and sisal rugs that define the living and dining areas. Another piece of advice: “You don’t want too many knickknacks or small pieces of furniture.” Note that she limited the mantel decor to one large painting flanked by sconces and a plant. Finally, Allison uses color to connect spaces. For example, bold accents appear in each area: Rich purple, poppy orange, and deep blues repeat in accessories and artwork; gold-tone metals brighten fixtures, frames, and furnishings. “When your rooms relate, it helps the spaces look larger than they are.”

May 2020 |

Z5

better living

You have to consider an open-plan space as one large room when you’re planning where to put furniture, art, and accessories.

ALLISON ELEBASH,

homeowner and designer HOT SPOT

The Elebashes installed a bluestone patio out back to expand living space.

A custom top for the gas firepit makes it look and function like a coffee table when not in use.

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Z6

| May 2020

Kitchen island seating encourages family members to gather for casual conversation (and to assist the cook) during meal prep.

“Dinnertime is sacred in our house,” Allison says. “We come together every night and spend 30 minutes catching up.” Roman shades with a subtle pattern team with white marble countertops and clear barstools to minimize visual distractions in this hardworking space.

You shouldn’t need sunscreen to relax in your sunroom.

Graber’s line of custom cellular shades are made with fabrics that are highly energy efficient and UV-protective, so you can delight in lounging all day.

Find an expert near you at graberblinds.com

better living YOU WANT TO AVOID TOO MUCH CLUTTER AND USE COLORS COHESIVELY IN OPEN ROOMS. ALLISON

VISUAL UNION

1

FORM AND FUNCTION

A round dining table smooths traffic flow from the living room to the kitchen.

A pair of matching pendants—one over the table and a second in the living area—underscores visual continuity.

2

LOCAL COLOR

1

2

3

4

In an open-plan space, Allison suggests creating colorful vignettes to give the eye spots to land. The painting is by Atlanta artist Sally King Benedict.

3

NATURE’S PALETTE

Allison took cues from the master bedroom’s view of the garden, woods, and wetlands when choosing the greens of the upholstered headboard and bench.

4

ST YLE M IX

Allison loves the way the rustic pine dresser and the ornate mirror play off each other. Both pieces made the trip to the Caribbean and back. A pair of sleek candle sconces and an acrylic resin lamp introduce a modern style contrast. n

Z8

| May 2020

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W E ’ R E T O TA L LY

RECIPES BEGIN ON PAGE 112.

sweet on mom Lemon. Chocolate.

Berries. If you’re looking to shower Mom with something sweet this Mother’s Day, you can’t go wrong with a special dessert in one of her favorite flavors.

Vallery Lomas—a food blogger and a winner on The Great American Baking Show—shares fancy flavor boosts and make-iteasy tricks for three classic treats.

Simmered in lavender-honey syrup then baked until crisp, these candied lemon slices taste like lemon drops.

LAVENDER-HONEY LEMON TART

There’s something about a tart that feels elevated even when there’s nothing fussy or difficult about putting it together. Take this one to new heights with a drizzle of lavender-infused honey and a few candied lemon slices. “Honey is just sweet enough to ensure lavender never tastes overpowering,” Lomas says. MAKE IT EASY The stir-together crust has only four ingredients and requires no rolling.

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| May 2020

At Pure Leaf, we say no to shortcuts. Because whether you’re building a deck or making iced tea, it’s better to do things right. So we say yes to only the finest ingredients, expertly crafted.

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©2020 PURE LEAF logo is a registered trademark of the Unilever Group of Companies used under license.

spring desserts

To make the polka-dot cake, pipe dots of pink-tinted batter onto parchment paper and bake a couple of minutes to set them before covering with untinted batter.

[ M E E T]

VALLERY LOMAS

She didn’t begin baking in earnest until law school. But what started as a stress reliever became a passion then a blog. When asked what inspires her, she reminisces about her travels—she dreamed up the tart’s lavenderhoney syrup after a trip to Provence—but adds that a family love of baking is at the heart of her creations. “Baking is something you’re mostly doing for other people,” she says. “I always think about what’s going to make them happy and what part of myself I can share.”

TRIPLECHOCOLATE SHORTCUT MOUSSE What’s better than one kind of chocolate?

Three—dark and white chocolate, plus crunchy chocolate chip cookie crumbles.

MAKE IT EASY

Lomas’ whipped chocolate—simple ganache folded into whipped cream— tastes as decadent as mousse without the step of making a crème anglaise.

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| May 2020

A good Swiss roll needs three things: a cake with some spring, a delicious creamy fi lling, and a distinct spiral. Lomas dressed this one up with pink polka dots in the cake and tangy rhubarb in the raspberry compote swirled into the cream cheese fi lling.

MAKE IT EASY

Unlike most sponge cake batters, this one doesn’t require whipping egg whites separately. As for nailing the spiral, Lomas says you have to start tightly and complete the roll in one continuous movement. A serrated knife ensures clean slices and minimal squishing. ■

PHOTOS: (PORTRAIT) CHRISTIAN RODRIGUEZ, (SWISS ROLL) BLAINE MOATS

RASPBERRY AND RHUBARB SWISS ROLL

JUST AS MUCH I S S A I D O N T H E P L AT E S AS OVER THEM.

NE W KERRYGOLD SLICED AND SHREDDED CHEESE MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

master class

taste makers

For all you curious cooks hungry for new flavor experiences, meet four experts who make it easy to explore cuisines from regions around the world.

HUEVOS CON MIGAS

We topped the dish with Cámara’s dried chiles & tomatillos salsa.

GABRIELA CÁMaRA

“I wanted to write a book that would put Mexican food on the level of everyday Italian food for an American public that’s interested in Mexican cooking but isn’t going to make mole for dinner,” says Gabriela Cámara, restaurant owner and author of My Mexico City Kitchen. It’s not unusual for Cámara to compare the two cuisines: Her mother is Italian; her father is Mexican. Cámara credits both for an appreciation of fresh ingredients and her love of flavor. So it seems natural that Cámara’s style (whether cooking at home or in her restaurants) focuses on seasonal ingredients combined with a minimum of fuss.

RECIPES BEGIN ON PAGE 116.

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BY K R I S T E N H A R T K E P H OTO S B L A I N E M OAT S F O O D S T Y L I N G G R E G LU N A

PHOTO: (PORTRAIT) MARCUS NILSSON; PROP STYLING: STEPHANIE HUNTER

Nothing goes to waste in Gabriela Cámara’s kitchen, and making migas (eggs scrambled into fried tortillas) is one of her favorite ways to use up less-thanfresh tortillas. She cuts them into small pieces to get crispy bits in every bite of eggs.

ME ET OUR PRO

w Real stra berries.

Re al

Re al al m

. ds on

. s a n a n ba

It’s the real ingredients that make Special K really tasty.

master class

E

R

SECR

E

T

H

GABRIELA CÁMARA

SAUCES

1

SALSA WITH DRIED C H I LE S & TO MATI LLO S

1

Cámara uses both guajillo and chile de arbol in this salsa. Find them at large grocers.

3

This is the salsa Cámara makes during the winter, subbing tomatillos for lackluster hothouse tomatoes.

Toasting a combo of two kinds of dried chiles results in a fruity spice and deep red color.

2

SALSA VE R D E

A mix of tomatillos, serranos, onion, garlic, and cilantro ensures depth, not just heat.

Serve this workhorse on everything from chilaquiles to tacos.

And it’s a snap to make—just simmer and blend. Cámara’s tip: Use the smallest tomatillos you can find. They’re fresher with only a mild bitterness.

3

SALSA MEXICANA

Onion, romas, and serranos blend into what she calls the little black dress of salsas.

2

what ’s in

GABRIELA’S PANTRY “Mexican cooking is all about balancing hot and mild flavors with acidity, spice, and fat.”

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S E A SALT

LI M E S

D RI E D C H I LE S

F RE S H C H I LE S

Cámara uses sea salt to temper the heat from fresh chiles. ”You can’t predict how spicy they will be while cooking,” she says, “so add salt a little at a time.”

“A squirt of lime juice is as essential as salt. It’s the bright note that brings all the ingredients into harmony. To me, food tastes bland without it.”

Dried chiles (guajillo, ancho, chile de arbol) give complexity to a dish. ”A tiny bit will add spicy warmth.” Toast dried chiles only until you can smell them.

Jalapeño, serrano, and habanero peppers each have different flavor profiles and heat levels. “Heat may also vary from pepper to pepper.”

master class ME ET OUR PRO

ANDREANGUYEN

SHRIMP AND MANGO RICE PAPER ROLLS Once you master how to make rice paper rolls, you’re limited only by your creativity.

“Almost anything can go into a roll as long as it’s soft and thin,” says Andrea Nguyen.

E

T

SAUCE

NUOC CHAM DIPPING SAUCE This classic

ER

SECR

“Vietnamese food is have-it-your-way food,” says cookbook author Andrea Nguyen.

“At the table, diners get to doctor the dish with different sauces, pickled vegetables, and fresh herbs to make it their own. The cuisine doesn’t stand still.” In her most recent book, Vietnamese Food Any Day, Nguyen deliberately eschewed Asian cookware like woks and bamboo steamers in order to develop recipes that a home cook could make without any special equipment. “It turned out to be surprisingly liberating,” she says.

“I don’t have to cook exactly the way my mother cooked.” She also stuck to readily available ingredients.

“Mainstream supermarkets are so well stocked now with Asian ingredients,” Nguyen says, “that anyone can find what they need without going to a specialty market.”

accompaniment to rice paper rolls and lettuce wraps is the Vietnamese version of a vinaigrette, with a refreshing mix of salty (fish sauce), sweet (sugar), spicy (chiles), and sour (lime juice and rice vinegar) ingredients.

For these pretty rolls, Nguyen layers baby lettuce, fresh mint, rice noodles, cucumber, mango, and shrimp.

May 2020 |

75

H

master class

ANDREA NGUYEN

LET’S ROLL

RICE PAPER “Whenever I show people how to use

rice paper, there’s always this aha moment when they realize how easy it is,” Nguyen says. “Don’t soak the rice paper or leave it in the water; it may fall apart.”

1

TH E D I P

Slide half the rice paper into very warm water, then rotate it through your fingers until paper is completely wet.

Fill a shallow dish or large deep skillet with water that’s a little hotter than bath temp (about 110°F).

1

2

3

4

2

B U I LD IT

3

START TO RO LL Bring

4

TH E FINISH

Place wet rice paper on a flat surface. Wait about 1 minute before layering ingredients; the paper should be tacky like a sticky note. Start with a few leaves of baby lettuce and fresh mint; follow those with an egg-size mound of rice noodles, then cucumber and mango strips.

Place shrimp last so they end up on top of the wrapped roll.

up the bottom edge of paper to cover filling. Then roll away from you once.

Place shrimp next to the rolled edge. Fold in both sides of paper. Roll to enclose filling.

what ’s in

ANDREA’S PANTRY “Now I can buy brands at my local grocer that I used to have to shop for at Asian markets.”

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| May 2020

RIC E N OO D LE S C H I LE - GARLIC SAUC E

“In Vietnamese food, chile peppers and garlic are balanced with sweet and sour.” Chile-garlic sauce adds a tangy and moderate heat.

While working on her book, Nguyen had a revelation. Gluten-free rice-based spaghetti in the supermarket was a version of the rice noodles found at Asian markets. “I actually like them better.”

F I S H SAUC E

LE M O N G R AS S PASTE

She says, “A good fish sauce is umami laden— savory with a hint of sweetness. An excellent fish sauce is fragrant like dried mushrooms.” Store it in the refrigerator.

“I prefer fresh lemongrass, but it takes some prep. If you can’t find it, no worries; a tube of lemongrass paste still brings the flavor.”

master class ME ET OUR PRO

Recipes for this dish vary across the South, but this is exactly how chef Sean Brock prepares the traditional version at home. Sizzle country ham until crisp, sauté shrimp with mushrooms and scallions, and finish with butter and lemon. Spoon over warm grits.

Brock prefers coarse grits for toothsome texture.

what ’s in

SEAN’S PANTRY “When I cook, I start with what’s fresh in market, but these are staples for me.”

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| May 2020

APPLE C I D E R VI N EGAR

H OT SAUC E

COU NTRY HAM

“Every dish needs acid.” Vinegar is how home cooks added it before citrus was widely available.

For Brock, hot sauce is hardworking. “You get fermented, spicy, and acidic flavors from a splash.” Red Clay is his go-to.

Brock loves country ham so much that he mapped out his top nine makers.

Try Bob Woods’ hams from thehamery.com.

Chef Sean Brock is ready to dismantle any preconceived notion that Southern food is limited to fried chicken and biscuits.

“Southern food is a very specific emotion,” Brock says. “It’s food designed to nurture.”

His cookbook South explores the regional cuisines of the South, which encompasses a landmass similar to Continental Europe and has, he argues, as many types of cooking styles. Corn bread served in South Carolina is slightly sweet to balance spicy BBQ; Nashville’s hot-water corn bread is a salty deep-fried fritter. But Brock insists you don’t have to live in the South to cook its food with authenticity.

“The cuisine of the South is based on cultural influences and geography, but you can adapt it to any place in the world.” In the Pacific Northwest, that might translate to Dungeness crab and grits; in Cleveland, it might be walleye and grits.

PHOTO: (PORTRAIT) ALEX BOERNER

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Roti is a round flatbread found in Indian Markets, but Krishna sometimes subs whole wheat tortillas.

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If you’re not familiar with Indian cuisine, dal can be confusing because it is both an ingredient (dried legumes, such as lentils) and a recipe (a dish of spiced legumes). Priya Krishna’s aromatic dal is made with her favorite whole red lentils and finished with seasoned chile oil.

Krishna calls chhonk “the Greatest Indian Cooking Technique Ever!” It’s a simple condiment made with whole spices (she uses cumin seeds and red chiles) heated in oil then poured over a finished dish. Krishna drizzles chhonk on anything: potatoes, greens, noodles, steak, even nachos. | May 2020

Priya Krishna wrote Indian(-ish), which highlights 100 of her mother Ritu’s recipes, to demystify Indian cooking for the uninitiated and bring it firmly into American kitchens. “Ultimately, the food I grew up with is not that hard,” Krishna says. When Ritu immigrated to the United States, she re-created Indian recipes using American ingredients. “My mom wanted flavor in the quickest way possible with minimal cleanup.”

Krishna follows her mom’s lead, testing recipes by shopping at a local Walmart to prove the ingredients needed for her flavorful dishes can be found anywhere.

PHOTO: (PORTRAIT) EDLYN D’SOUZA

PRIYAKRISHNA

PRIYA’S DAL

© 2019 Reynolds Consumer Products, LLC.“This is the good stuff” is a trademark of Reynolds Consumer Products LLC.

FIRE UP THE GRILL. Grilled

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C H E RRY TOMATO & C H I LE PIC KLE

The Indian table isn’t complete without an assortment of condiments that function like ketchup, hot sauce, and salsa in other cuisines, and Krishna’s shortcut pickle is one of those must-haves. Made with fresh cherry tomatoes, serrano chiles, oil, lime, and a host of seeds, it comes together in under 5 minutes. She serves it as a topper for many things, including her dal recipe.

what ’s in

PRIYA’S PANTRY DAL (LE NTI LS)

“Thin lentils cook fast; fat lentils cook slower.” Krishna keeps quick-cooking varieties like split or whole red lentils, split green mung beans, and ivorywhite lentils on hand.

ASAF ETI DA

“Asafetida, also known as hing, has a flavor similar to leeks and a strong funky scent that mellows after cooking.”

Buy it online or from large grocers.

G ROU N D TU RM E RIC

THE 5 SPICES

When combined, the seeds in the tomato pickle recipe are known as panch phoran (translated as five spices).

Krishna suggests using the mix to add flavor and a bit of crunch to soups and stews, dal, and cooked vegetables.

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1 Fenugreek seeds taste nutty with a hint of maple.

2 Black mustard seeds are bitter and earthy. If you can’t find them, sub brown mustard seeds.

3 Cumin seeds are a key ingredient in North Indian cooking.

4 Nigella seeds, aka black onion seeds, add a bitter note.

5 Fennel seeds taste sweet and licoricelike.

Krishna notes that turmeric is better when cooked.

“Sautéing the ground spice in oil brings out its earthy flavor.”

BAS MATI RIC E

“Long grain basmati rice is an autoaccompaniment to most Indian meals,” Krishna says. ■

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Say goodbye to winter’s heavy comfort foods. It’s time to brighten your cooking and celebrate vibrant spring vegetables again.

Abra Berens, author of the produce-forward cookbook Ruffage, shows us how to make these refreshingly delicate ingredients sing.

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BY J O E YO N A N P H OTO S B L A I N E M OAT S P R O D U C E D BY C A R R I E B OY D F O O D ST Y L I N G G R E G L U N A P R O P ST Y L I N G S T E P H A N I E H U N T E R

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RIGHT BEFORE S E RV I N G , TOP SALADS WITH A P OAC H E D E G G TO UP THE P R OT E I N .

A S PA R AG U S SALAD WITH M A R I N AT E D P E A S AND LITTLE GEM LETTUCE When vegetables are as tender as in-season peas and asparagus, Berens often skips heat altogether.

Instead, she “cooks” the peas (à la ceviche) in a quick marinade of citrus, oil, chives, and salt, then tosses in bite-size bits of raw asparagus. Splash in some buttermilk and the dressing is complete. If only all dishes that taste this complex were this simple to put together. n

May 2020 |

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F I N I S H P OAC H E D V E G E TA B L E S WITH A DRIZZLE OF OLIVE OIL FOR RICHNESS .

RECIPES BEGIN ON PAGE 108.

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n W I LT E D LETTUCE SOUP WITH SEARED SALMON “The idea of cooked lettuce makes everyone wrinkle their nose at first, myself included,” Berens says. We promise this soup, with its rich, winespiked broth and crispy salmon, will change your mind. Add chopped romaine right before serving: The hot broth softens the lettuce leaves to a silky texture.

T O P B OW L S W I T H R AW SUGAR SNAP PEAS FOR CRUNCH A N D C O LO R .

“ THE VIBR ANCY OF SPRING V E G E TA B L E S A LWAYS FE E L S LI K E S U C H A R E V E L AT I O N A F T E R T H E ST E W S A N D R OA ST S O F W I N T E R .”

ABRA BERENS

P OAC H E D VEGGIES WITH WA L N U T R E L I S H “Poaching has gone a bit out of favor, but with vegetables it’s so unobtrusive and subtle,” Berens says. A few minutes in simmering water brings out each vegetable’s flavor while retaining its color and crisptender texture.

Served on a platter with a lemony herbflecked relish, these beauties are ready for their early-spring crudité debut. n

HERBED LINGUINE WITH BURNT ORANGE Berens’ favorite time to eat garlic is when it’s still green, with immature heads and stalks that can be used like scallions.

Like fresh fava beans, green garlic is an early-spring farmers market treasure, so snap them both up while you can. Follow Berens’ lead and pair these aromatic, almost grassy flavors with the bright spark of broiled oranges on a backdrop of fresh herbed pasta. n

I F YO U M I S S FAVA B E A N S ’ SHORT SEASON , E DA M A M E HAS A SIMILAR TEXTURE .

May 2020 |

93

n GRILLED CHICKEN THIGHS WITH SPRING ONIONS AND B A BY B O K C H OY It’s finally grilling weather again, and according to Berens, “If you’re going to fire up the grill, you might as well cook everything on it.” She chars spring onions and heads of baby bok choy alongside chicken thighs.

Chopped hard-boiled eggs, capers, and herbs combine in another punchy relish.

I F YO U C A N FIND RAMPS— PUNGENT WILD SPRING A L L I U M S T H AT TA S T E L I K E A CROSS BETWEEN GARLIC AND SCALLIONS— SUB THEM IN FOR THE SPRING ONIONS.

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L A M B C H O P S W I T H P O TAT O E S A N D H E R B - B R O W N B U T T E R V I N A I G R E T T E “The misconception about spring is that it all has to be light, but I really love using extra acid or extra fat to ground some of those flavors,” Berens says. Case in point: Brown butter is the ace ingredient in this vinaigrette. Hot out of the pan and standing in for traditional oil, brown butter tames raw shallots and offsets the zing of fresh lemon and mint. Spoon some over baby potato slices and serve with a quick raw salad and pan-seared lamb chops. n n

May 2020 |

95

Pocket doors can close off the den from its counterpoint, the light, bright living room.

BY KIT SELZER P H OTO S ANNIE SCHLECHTER ST YLING LIZ STRONG F I E L D E D I TO R L I S A M OW RY

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WHEN TWO RESTAURANT PROS APPLY THEIR EXPERTISE TO A HOME RENOVATION, BLENDING DAILY EFFICIENCY WITH STAY-AWHILE COMFORT IS THE SPECIALTY OF THE HOUSE.

Ben and Jennifer Johnson turned a formal dining room into what they call a cavelike den for reading and watching TV. Variations of the deep blue repeat in smaller doses throughout the house.

Low upkeep and commercial look: white subway tile with gray grout.

B

en and Jennifer Johnson were fully prepped for their latest project. What they learned about space planning, durable materials, and design details from launching their awardwinning Atlanta restaurants helped them turn their 1916 home into a true crowd-pleaser. They bought the house as newlyweds and updated it through the years.

With the help of architect Mark Arnold, they renovated again—one last time, they say—to get the rooms and features that will work longterm for them and their sons, Marcus, 15, and Max, 10. In the kitchen, that meant an island hangout, a gas range with a large griddle (the boys love BFD—breakfast for dinner), and a dedicated cleanup spot.

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Their restaurant sensibility carried over to the rest of the house with welcoming spaces for any occasion. The living room is great for groups, the den is more of an escape, but there’s a natural flow between them. Surfaces work hard (tile in the master bath runs floor to ceiling), and, like those signature items on the menu, Jennifer says she and Ben had their have-to-have moments. One was the bridge faucet on the island. “I saw it and I loved it and I had to have it,” she says. Ben’s idea was a door connecting the master bath shower to an enclosed porch—“where you can step out in your bathrobe.” Jennifer’s first thought: Why? Her second: Well, why not? “You’re going to spend a lot of mundane moments in your bathroom,” she says, “so it’s nice to introduce something that’s quirky and fun.”

ISL A ND

“I wanted the biggest island we could fit,” Ben says. He designed one that’s nearly 5×8 feet, where the family often watches SportsCenter during breakfast. (The TV is above the wall oven.)

The perimeter cabinets were updated with paint.

For a matte look, the existing granite counters were honed off-site by contractor Phoenix Renovations.

Wood salvaged during the renovation became shelves.

WEST EGG CAFƒ

RECIPE FOR SUCCESS Ben and Jennifer opened their first restaurant, West Egg Café, in Atlanta’s Westside in 2004 and own The General Muir and five other restaurants with two partners (ryerestaurants.com).

Experience has taught them what every kitchen should have.

EFFICIENCY

Ben wanted two dishwashers (one next to the cleanup sink and one at the end of the island) so there’s always a spot for dirty dishes.

PHOTO: (RESTAURANT) SARAH DORIO; HAIR AND MAKEUP: JENNIFER NIEMAN

P R AC T I CA LIT Y

Dinnerware stored on shelves can be grabbed and put away quickly; not having to open and close cabinet doors speeds the daily routine. Their dishes are from a restaurant supply store. “They’re durable, replaceable, and not distracting,” Jennifer says.

FLOW

The layout should make it easy for people to move through the kitchen and help themselves. “The kids can get a bowl of cereal without coming into the cooking area,” Ben says.

P RE P ZONE

To save steps, Ben wanted the island close to the range, so the aisle is only 32 inches wide, rather than the typical 42 inches. For the flooring, oak planks were cut and laid in a chevron pattern.

B EV E RAGE STATI ON

The Johnsons diverted traffic from the cooking area by putting a bar sink and the refrigerator on the opposite wall.

Black knobs and pulls look understated on the dark gray cabinets.

May 2020 |

99

French doors in black steel bring an industrial touch to the master bedroom.

MASTER SU ITE

An upstairs addition gave Ben and Jennifer a bigger bedroom, above, and their own bath with a double vanity, left. A glass shower wall that looks like a window, far left, hints at another surprise—an exterior door that opens to an enclosed porch.

HAL LWAY WORK AREA

One end of the upstairs hallway, opposite, became Ben’s home office and the boys’ study spot. The doors lead to a balcony on the front of the house. n

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BUYING IN FORMATION : BHG.com/Resources

[ T WO -T O N E

TRICK ]

Like a modern version of wainscoting, blue-gray paint covers the lower half of the hallway walls and doors, lining up with the base of the wall-mount bookshelves.

Bearded and Siberian irises in purple and blue grow among the masses of peonies in Kris Jurik’s garden.

“They are good contrasts to all that pink, red, and white,” she says. The full, round peony flowers play off the more vertical irises in both the garden and arrangements.

PEONY

the

collector

WITH 1,000 PLANTS AND COUNTING, THIS IOWA GARDENER SHARES WHAT

BY J O H A N N A S I LV E R P H OTO S B L A I N E M OAT S

‘SIR FR EDER ICK STER N’

‘ S H I M A D A IJ I N ’

‘ S E RAP H I M ’

‘ROSELETTE’

‘CHINESE D R AG O N ’ ‘A N G E L E M I LY ’

SHE HAS LEARNED ABOUT CARING FOR THE MOST ROMANTIC OF FLOWERS. May 2020 |

103

Kris doesn’t deadhead her peonies even though some people believe that doing so can increase the flowers of certain varieties the following year. She simply cuts down foliage in fall.

hings started innocently enough: a few cultivars the first year, a few more the next. But within five years, Kris Jurik had amassed more than 1,000 peony plants in her Ames, IA, garden. “It’s an addiction,” she says. Even her garage is stacked with boxes of the tubers. “I’m so tight on space in the garden that I’m trying to figure out how to squeeze in just one or two more.”

Kris traces the start of her plant obsession to elementary school field trips to the Nichols Arboretum in Ann Arbor, MI. “That place is magic,” she says. When she and her husband moved from Michigan to Iowa in 1985, she

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devoted several of their 8 acres to her then-favorite plants, irises and hostas. But when the deer ate the hostas, she started looking for another perennial to fill the holes. Enter the peony.

“That is one plant the deer don’t touch,” she says.

Peonies quickly went from being a problem-solver to a passion. Kris started attending meetings of The American Peony Society (eventually joining the board), where she learned about hybrids, rare cultivars, and the range of colors—pink to red and yellow to white. “Do you know how many different colors of white there are?”

To share her enthusiasm, Kris opens her property to garden tours in spring and summer. By word of mouth, artists also find their way to her peony patch, pulling up chairs and painting the flowers. “They’re so interestinglooking, especially when they start to unfurl,” she says.

But what ultimately keeps Kris hooked is how little the flowers require beyond being admired. She doesn’t stake them (she doesn’t mind if they flop a bit), rarely waters them (rainwater is usually enough), and never fertilizes them. “You really can plant them and walk away.”

know your peonies 1

H E RBAC EOU S This is the peony most people know and love, with flowers ranging from simple singles to fluffy doubles in shades of pink, red, and white. Plants grow in Zones 2–8 and need an extended period of winter cold to bloom properly. You can expect blooms to last seven to 10 days.

2

TRE E Reaching up to 7 feet tall and with flowers measuring up to 10 inches across, these shrubs make a big impact in the garden.

The flowers bloom in a wider range of colors than herbaceous peonies and last a little bit longer (up to 14 days). Growing in Zones 4–9, they don’t require below-freezing temperatures but can handle them.

3

ITOH Also known as intersectional peonies, these hybrids combine the vigor of herbaceous peonies with the sturdiness and color range of tree peonies. Kris thinks the perfectly mounded, small plants are the best-looking ones to landscape with. Itoh plants bloom the longest (up to a full month) and grow in Zones 4–9.

For arrangements, cut the buds when they feel like “nice, soft marshmallows,” Kris says. Too hard and they won’t open.

“You’ve got to pinch those things to make sure they’re ready,” she says.

‘ F E AT H E R TOP’

‘GAR DEN T R E AS U R E ’

Peonies are thirsty, but removing leaves will make water last longer in a vase.

‘ H I L L A RY ’

‘ C A N DY STR IPE’ ‘ S H I M A D A IJ I N ’

‘ D O T E L L’

HOW TO GROW Peonies are unfussy. In the right conditions, some cultivars can live more than 100 years.

LOCATION Given that peonies prefer not to be transplanted, choose a location wisely.

They thrive in full sun and need to be spaced 3–4 feet apart to ensure good air circulation.

PL ANTI NG Though you can plant peonies from nurseries in spring, Kris prefers to plant the more affordable bare-root tubers in fall. For tubers, dig a 2-foot-wide and -deep hole. Peonies prefer rich, loamy soil, so amend sandy or clay soil with compost. Mound soil so a tuber sits in the hole within 2 inches of the surface and eyes facing up. Water thoroughly, then layer on mulch for winter protection.

PE AK- S E ASON CARE Resist fertilizing when branches unfurl in spring to avoid burning the

WATCH AN EXPERT Simply hover your smartphone camera over this smart code to see a video of BH&G’s editor in chief sharing his tips for growing peonies.

tender new growth. If you want to boost growth, work in more compost during early summer. In spring and summer, water often enough that the top 4–6 inches of soil remains moist but not soggy. (Kris gets enough rain that she rarely needs to water.)

Water at the bases to keep foliage dry and avoid problems like powdery mildew. You can let plants flop or keep them upright with a peony hoop (sold at garden centers).

DORMANCY In fall cut the foliage to the ground to eliminate any overwintering diseases. Shovel on another layer of mulch, then leave the plants alone until next spring.

SOU RC E S Kris likes hiddensprings flowerfarm.com, peonyparadise.com, and solarisfarms.com.

highlights from her garden

In a bouquet, hosta leaves and flower spikes play off the single-form ‘Astarte’ (with yellow centers) and ‘Lois Kelsey’ (top left) peonies, as well as fluffier varieties. ♦ ‘Sir Frederick Stern’ is a particularly hardy tree peony with flowers that open to reveal a purple heart in the middle. ♦ Kris loves herbaceous ‘Mini Belle’ because, “with that big, lustrous red flower and giant yellow center, you can spot it from far away.”

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‘ P AG E A N T ’

‘ R O SY PROSPECTS’

‘M A ESTRO’

‘AS TA RT E ’

after bloom

Some cultivars have petals that hang on after flowering; others like ‘Pageant’ drop them, which is known as selfcleaning. When petals are gone, structural carpels— the center seedbearing structure—are shown off.

KR IS’ G R A N D D AU G H T E R L OV E S P L AY I N G I N T H E G A R D E N.

‘PINK BUBBLES’

gold medalist

When beginning growers ask Kris which peony to start with, she often directs them to the itoh ‘Bartzella’. It’s especially disease-resistant, can handle a little shade, and pumps out 30–60 lemon-scented flowers per season. n ‘ B A RT Z E L L A’

A FRESH START

A former farmer, Abra Berens is now the chef at Granor Farm in Three Oaks, MI, where her creations celebrate Granor’s organic produce.

ASPARAGUS SALAD WITH MARINATED PEAS AND LITTLE GEM LETTUCE hands-on time 20 min. total time 40 min.

1

1/4 1

1/4 1 1

1/2 1 4 2

cup shelled spring peas cup thinly sliced red onion or 2 thinly sliced green onions lemon (2 tsp. zest, 3 Tbsp. juice) cup olive oil Tbsp. chopped fresh chives, plus more for topping lb. green or purple asparagus, trimmed and bias-sliced into 1/2-inch-long pieces cup buttermilk Tbsp. vinegar eggs heads Little Gem lettuce, cut into wedges, or 4 cups chopped romaine lettuce

1. In a medium bowl combine peas, onion, lemon zest and juice, olive oil, 1 Tbsp. chives, and 1/4 tsp. salt. Cover; refrigerate 20 minutes or up to 3 days.

2. Add asparagus and buttermilk to

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POACHED VEGGIES WITH WALNUT RELISH Preparation is key: Have the vegetables washed and trimmed and/or halved on a tray by the stove so you can add them to the water at the right time. hands-on time 20 min. total time 40 min.

4 1 1 1 5 1

cloves garlic, sliced tsp. coriander seeds tsp. fennel seeds tsp. whole black peppercorns sprigs fresh thyme lb. asparagus, trimmed and halved lengthwise 8 spring onions or scallions, halved lengthwise but root intact 1 cup sugar snap peas and/or fresh spring peas 8 baby turnips, trimmed and halved 12 radishes, trimmed 10 to 12 shiitake mushrooms, stemmed and gills removed 10 to 12 baby carrots, halved if desired 8 baby artichokes, prepped* and halved 1/4 cup lemon juice Walnut Relish (right)

1. Tie garlic, coriander, fennel, peppercorns, and thyme into a 6-inch piece of double-thick 100% cotton cheesecloth. Place in a large pot of 6 cups simmering water and 2 tsp. salt.

2. Add asparagus; cook 2 minutes. Add spring onions and peas; cook 2 minutes more. Using a slotted spoon, transfer vegetables to a shallow dish. Add turnips to pot; cook 3 minutes.

Add radishes and mushrooms; cook 2 to 3 minutes more. Transfer to dish with asparagus. Add carrots to pot; cook 4 to 6 minutes or until crisp-tender.

Transfer carrots to dish with asparagus.

Add artichokes and lemon juice to pot; cook 7 to 8 minutes or until tender.

Transfer artichokes to dish with veggies.

Serve with Walnut Relish. Serves 6. *tip To prep baby artichokes, stir 2 Tbsp. lemon juice into half a large bowl of water. Tear off the tough outer leaves and peel off the stems’ tough outer layer, placing artichokes in the water mixture as you go. walnut relish In a 350°F oven, bake 1 cup walnut halves 7 to 10 minutes or until fragrant. In a medium bowl combine zest and juice of 1 lemon, 1/4 cup sherry vinegar or red wine vinegar, 1/4 cup olive oil, and 1 tsp. salt.

Transfer toasted walnuts to a resealable plastic bag. Smash with the back of a frying pan until broken into small pieces.

Immediately stir walnuts into vinegar mixture. Just before serving, stir in 1 cup roughly chopped flat-leaf parsley.

Season with salt and black pepper. each serving 271 cal, 22 g fat (3 g sat fat), 449 mg sodium, 15 g carb, 6 g fiber, 5 g sugars, 6 g pro

WILTED LETTUCE SOUP WITH SEARED SALMON total time 45 min.

1/4 cup olive oil or grapeseed oil 4 1 1

4-oz. skin-on salmon fillets yellow onion, thinly sliced fennel bulb, halved, cored, and thinly sliced, plus 2 Tbsp. coarsely chopped fronds 2/3 cup dry white wine or hard cider 3 cups chicken stock 1 to 2 romaine hearts, trimmed and sliced crosswise into large pieces (6 cups) 1 cup fresh sugar snap peas, bias-sliced or split horizontally

RECIPES FROM RUFFAGE: A PRACTICAL GUIDE TO VEGETABLES, BY ABRA BERENS, PUBLISHED BY CHRONICLE BOOKS, 2019

R E C I PE S F RO M PAG E S 9 0 – 95

bowl with peas; toss to coat. Season with salt and black pepper.

3. For poached eggs: In a large skillet bring 4 cups water and the vinegar to boiling; reduce heat to simmering. Break an egg into a cup; slip egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs.

4. Serve asparagus mixture over lettuce with poached eggs. Top with additional fresh chives. Serves 4. each serving 251 cal, 19 g fat (4 g sat fat), 187 mg chol, 279 mg sodium, 11 g carb, 4 g fiber, 6 g sugars, 11 g pro

starts with a home.

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1. In a large skillet heat 3 Tbsp. oil over medium-high until smoking. Pat skin side of fi sh dry with a paper towel. Season with salt. Sear fi sh skin side down until well-browned and moves freely in the pan. (Hold your nerve and really let it fry about 7 minutes to get a crispy skin.)

2. Remove pan from heat and, with conviction, flip the fi sh and let flesh side briefly kiss hot pan (about 1 minute).

Transfer to a serving dish skin side up.

3. Wipe out skillet. Heat remaining 1 Tbsp. oil over medium until shimmering. Add onion, fennel, plus a pinch of salt and black pepper. Cook 7 to 8 minutes or until vegetables are translucent and starting to brown. Add wine. Bring to boiling; reduce by half. Add chicken stock; return to boiling. Remove from heat. Add the lettuce, allowing hot stock mixture to wilt it.

4. Ladle into bowls. Top with salmon, fennel fronds, and snap peas. If desired, drizzle with additional olive oil. Serves 4.

EACH SERVING 371 cal, 21 g fat (3 g sat fat), 62 mg chol, 579 mg sodium, 12 g carb, 4 g fiber, 6 g sugars, 26 g pro

HERBED LINGUINE WITH BURNT ORANGE If you want to save time and skip the homemade noodles, sub in 12 oz. dried linguine and add the 2 Tbsp. chopped fresh herbs to the finished dish.

HANDS-ON TIME 1 hr.

TOTAL TIME 1 hr. 30 min.

2 3 2 2 2

¹∕2 2 1

¹∕4 ¹∕3 2 4

cups all-purpose flour eggs Tbsp. chopped fresh herbs, such as basil, thyme, and/or sage oranges, halved Tbsp. olive oil tsp. crushed red pepper stalks green garlic or 6 cloves garlic, thinly sliced to 2 cups fresh fava beans,* shelled, blanched, and peeled (if you can’t find fresh favas, use edamame) cup butter cup chopped fresh flat-leaf parsley Tbsp. chopped fresh tarragon oz. ricotta cheese

1. In a food processor combine flour, eggs, the 2 Tbsp. herbs, and 1 tsp. salt; pulse until mixture resembles cornmeal.

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| May 2020

Transfer to a large bowl and knead into cool. To peel, cut a small slit in outer a cohesive ball. Cover in plastic. Let rest coating and squeeze to remove bean. at room temperature 30 minutes.

EACH SERVING 545 cal, 25 g fat (11 g sat 2. Cut dough ball into four pieces. With fat), 179 mg chol, 919 mg sodium, a pasta roller, roll dough until thin 63 g carb, 5 g fiber, 7 g sugars, 17 g pro enough that you can see through the dough, lightly flouring dough as you roll as necessary. (Or on a floured surface and using a rolling pin, roll dough pieces into a 12-inch circle, allowing to rest several times.) Roll sheet into a spiral.

Spring onions are bulb onions Cut into ¹∕4-inch-wide strips. Transfer to a harvested before the bulb swells. Green baking sheet. Cover with a towel until onions are a good substitute. Or ready to cook. look for ramps, a wild spring allium also 3. Preheat broiler. Slice three orange known as wild leeks. halves into ¹∕8-inch-thick half-moons, HANDS-ON TIME 20 min. removing any seeds. Line a baking sheet TOTAL TIME 50 min. with foil; arrange slices in a single layer 4 eggs, hard-boiled, peeled, on prepared baking sheet. Place and chopped remaining orange half cut side up on ¹∕2 cup olive oil, plus more for drizzling baking sheet. Broil 4 to 5 inches from 1 Tbsp. Dijon mustard heat 5 to 8 minutes or until edges start 1 Tbsp. apple cider vinegar to brown. Let cool on baking sheet; 2 Tbsp. capers, coarsely chopped coarsely chop slices and quarter the half.

1 small shallot, minced or thinly sliced 4. In a large pot of heavily salted 2 Tbsp. chopped fresh dill boiling water, cook pasta about 2 Tbsp. coarsely chopped parsley 6 minutes or until al dente; drain, 8 bone-in, skin-on chicken thighs reserving ¹∕4 cup cooking liquid.

4 heads baby bok choy, halved, or 5. Meanwhile, in an extra-large skillet 2 heads bok choy, quartered heat olive oil over medium. Add crushed lengthwise red pepper; cook 10 seconds. Add garlic 24 spring onions, green onions, and ¹∕4 tsp. salt. Reduce heat to low; or ramps cook 1 minute or until garlic is soft but 1. For relish: In a small bowl not browning. Add fava stir together eggs, ¹∕2 cup beans. Lightly toss to coat. olive oil, the Dijon mustard, 6. Add reserved cooking vinegar, capers, shallot, dill, liquid to fava bean mixture and parsley. Season with and bring to boiling. salt and black pepper.

Add butter; simmer gently, 2. Season chicken thighs uncovered, 2 minutes to with salt and black pepper. make a glossy sauce. Add Grill skin side down, pasta. Toss to coat. Add covered, directly over chopped orange slices, RU FFAG E medium 7 minutes or until parsley, and tarragon.

Find more golden brown. Move Spread ricotta over four of Abra’s recipes, chicken off direct heat. Grill plates, top with pasta mixture, including veggie over indirect heat 20 to prep tips and serve immediately with and lots of flavor 25 minutes more or until orange wedges. Serves 4. variations, in cooked through (175°F). *TIP For 1 cup shelled, Ruffage: 3. Meanwhile, drizzle bok blanched, peeled fava A Practical Guide choy with a little olive oil beans, start with 2 lb. beans to Vegetables. and season with salt. Grill in shell. Remove beans from $35; chronicle cut sides down directly over shell and cook in boiling books.com medium 3 minutes or until water 1 minute. Drain and let

GRILLED CHICKEN THIGHS WITH SPRING ONIONS AND BABY BOK CHOY

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leaves are slightly charred. Move bok choy off direct heat.

4. Drizzle spring onions with olive oil.

Season with salt. Grill onions with bulbs directly over medium and leaves over indirect heat so they don’t singe.

5. Transfer chicken thighs, bok choy, and onions to serving platter. Serve with the relish. Serves 4. each serving 701 cal, 57 g fat (11 g sat fat), 351 mg chol, 767 mg sodium, 10 g carb, 3 g fiber, 3 g sugars, 38 g pro

LAMB CHOPS WITH POTATOES AND HERBBROWN BUTTER VINAIGRETTE

4. Season lamb chops liberally with salt and black pepper. In an extra-large skillet heat remaining 1 Tbsp. oil over medium-high. Add lamb chops. Cook 8 to 10 minutes or until 145°F, turning once. (Or grill, covered, 12 to 14 minutes over medium for medium rare [145°F], turning once.) Remove from skillet and let stand 5 minutes.

5. Toss spinach with radishes and mint leaves. Serve spinach mixture with potatoes and lamb chops; drizzle excess dressing over all. Serves 4. each serving 544 cal, 38 g fat (16 g sat fat), 122 mg chol, 516 mg sodium, 23 g carb, 3 g fiber, 3 g sugars, 29 g pro R E C I PE S F RO M PAG E S 6 6 – 6 8

SWEET ON MOM

hands-on time 20 min. total time 45 min.

1/3 cup salted butter 1 1 3

1/4 2 1 8 4

1/2 1/4

medium shallot, minced large lemon (11/2 tsp. zest, 1/4 cup juice) Tbsp. cider vinegar cup olive oil Tbsp. fresh mint and/or dill, finely chopped lb. baby potatoes and/or fingerling potatoes 1-inch-thick lamb rib or loin chops, fat trimmed if necessary cups fresh spinach cup quartered radishes and/or Persian cucumbers, sliced into strips cup fresh mint leaves

1. For dressing: In a small saucepan cook butter over medium 5 minutes or until toasty brown and fragrant. Place shallot in a medium bowl. Pour hot butter over shallot to soften; let cool completely.

2. Add lemon zest and juice, vinegar, 3 Tbsp. olive oil, 2 Tbsp. chopped mint, 1/2 tsp. salt, and 1/4 tsp. black pepper to butter and shallot. Whisk to combine.

3. Bring a large pot of salted water to boiling. Using a mandoline or sharp knife, slice potatoes into 1/4-inch-thick rounds. Add potatoes to boiling water.

Cook 7 to 10 minutes or until tender but not falling apart. Immediately drain potatoes; toss with dressing. (Potatoes will absorb dressing as they cool.)

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Vallery Lomas makes three classic desserts extra special for Mother’s Day. Find more from Lomas at foodieinnewyork.com.

LAVENDER-HONEY LEMON TART

hands-on time 10 min. total time 6 hr., includes chilling 1

cup all-purpose flour 1/4 cup powdered sugar 1/2 cup unsalted butter, melted 3/4 cup honey 3 Tbsp. food-grade dried lavender buds 1 tsp. unflavored gelatin 4 large eggs 3/4 cup granulated sugar 4 lemons (2 tsp. zest, 3/4 cup juice) 2 Tbsp. unsalted butter, cut into pieces Whipped cream Candied Lemons (right)

1. In a medium bowl whisk together flour, powdered sugar, and 1/4 tsp. salt. Stir in melted butter until dough comes together. Press dough evenly into bottom and up sides of a 14×4-inch rectangular or 9-inch round tart pan with removable bottom. Refrigerate crust at least 20 minutes or until firm.

2. Preheat oven to 350°F. Prick bottom of crust all over with a fork. Line crust with foil or parchment paper; fill with pie

weights or dried beans. Bake 20 minutes.

Remove foil and pie weights; bake 10 to 15 minutes more or until golden.

Let cool on a wire rack.

3. For lavender honey: In a small saucepan combine honey and lavender buds. Heat over medium until honey simmers. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Pour honey through a fine-mesh sieve to remove lavender; discard lavender. Set honey aside.

4. In a small bowl sprinkle gelatin over 4 tsp. cold water; set aside.

5. In a medium saucepan whisk together eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Cook over medium, whisking constantly, 6 to 8 minutes or until thick and creamy. (Lemon curd will coat the back of a spoon, and a streak will remain visible if you run your finger across the spoon.)

6. Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin until combined. (The heat will melt gelatin.) Pour curd into cooled crust. Refrigerate tart 4 hours or until completely set.

7. Top tart with whipped cream and Candied Lemons. Drizzle with remaining lavender honey. Serves 8. candied lemons Preheat oven to 275°F. Thinly slice a small lemon, discarding ends. In a large straight-sided skillet heat 1/4 cup lavender honey from Step 3 and 1/4 cup water just to boiling, stirring to dissolve honey. Add lemon slices to skillet.

Remove from heat and let stand 10 minutes. Line a baking sheet with parchment paper. Remove lemon slices from syrup; arrange in a single layer on prepared baking sheet. Bake 30 to 40 minutes or until lightly browned, turning once halfway through baking.

Check slices every 10 minutes because some will brown more quickly than others. Remove as they brown. each serving 386 cal, 18 g fat (10 g sat fat), 133 mg chol, 112 mg sodium, 55 g carb, 1 g fiber, 41 g sugars, 6 g pro

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TRIPLE-CHOCOLATE SHORTCUT MOUSSE Choose good-quality white chocolate bars. White chocolate chips don’t have enough cocoa butter. hands-on time 25 min. total time 2 hr. 25 min., includes chilling 4 2 4 3 1 2 6

oz. dark chocolate, finely chopped oz. dark chocolate, finely chopped oz. quality white chocolate, finely chopped cups whipping cream tsp. vanilla or vanilla bean paste Tbsp. brewed espresso crisp chocolate chip cookies Unsweetened cocoa powder

1. In three separate medium bowls, place 4 oz. dark chocolate, 2 oz. dark chocolate, and white chocolate.

2. In a small saucepan heat 1 cup cream over medium until just simmering.

3. Pour 1/2 cup hot cream over the 4 oz. dark chocolate, 1/3 cup hot cream over the 2 oz. dark chocolate, and remaining hot cream over white chocolate. Let stand 5 minutes without stirring. Stir each until smooth. If necessary to melt, place each bowl in a slightly larger bowl of hot water and stir until smooth.

Stir vanilla into white chocolate ganache. (It may be softer than dark chocolate mixtures.) Stir espresso into the darker chocolate ganache. (The one with 4 oz. dark chocolate.)

4. In a large bowl beat the remaining 2 cups cream with a mixer on medium until soft peaks form. Divide whipped cream evenly among the three bowls; fold into each until no streaks remain.

5. Spoon or pipe half the espresso chocolate mixture into the bottom of ten to twelve 3- to 4-oz. glasses. Tap glasses lightly to even layers. Crush two cookies; break remaining into pieces and set aside. Sprinkle crushed cookies over chocolate in glasses. Top with remaining espresso chocolate mixture, white chocolate mixture, then light chocolate mixture, tapping glasses lightly between layers. Chill at least 2 hours or until set. Sprinkle each mousse with cocoa powder. Top with

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broken cookie pieces. Makes 10 to 12. each serving 435 cal, 39 g fat (24 g sat fat), 84 mg chol, 70 mg sodium, 23 g carb, 2 g fiber, 17 g sugars, 5 g pro

RASPBERRY AND RHUBARB SWISS ROLL

hands-on time 25 min. total time 2 hr. 25 min., includes chilling 4

large eggs 1/2 cup plus 2 Tbsp. granulated sugar 2/3 cup all-purpose flour Red food coloring 2 Tbsp. powdered sugar, plus more for dusting 1 6-oz. pkg. fresh raspberries 1/2 cup sliced fresh or frozen rhubarb 3 oz. cream cheese, cut up and softened 2/3 cup whipping cream 1/2 tsp. vanilla

1. Preheat oven to 400°F. Coat a 15×10-inch baking pan with nonstick cooking spray. Line pan with parchment paper. Coat paper with cooking spray.

2. In a large bowl beat eggs, 1/2 cup granulated sugar, and a dash salt with a mixer on medium for 2 minutes.

Increase speed to medium-high; beat 8 to 10 minutes or until thick and light in color.

3. Sift flour over egg mixture; fold in until no streaks of flour remain. Place 1/3 cup batter in a small bowl. Add enough food coloring to tint pink. Place pink batter in a small resealable plastic bag. Snip off one corner. Pipe small circles of batter in a random pattern over bottom of the prepared pan. Bake 2 minutes. Spread remaining batter over circles. Bake 7 to 8 minutes more or until cake is golden and springs back when lightly touched.

4. Line a baking sheet with parchment paper. Invert cake onto prepared sheet.

Carefully remove parchment from cake.

Dust a kitchen towel with powdered sugar. Use parchment to flip cake, pattern side down, onto towel. Roll up cake and towel, starting from a short side. Let cool completely on a wire rack.

5. For filling: In a medium saucepan combine raspberries, rhubarb, and

R E C I PE S F RO M PAG E S 70 – 82

MASTER CLASS

GABRIELA CÁMARA

The way Gabriela Cámara cooks at home for family and friends inspired her restaurant style and fills the pages of her cookbook. She splits her time between two restaurants—Cala in San Francisco and Contramar in Mexico. If you’re interested in a cooking class, fi nd her at masterclass.com.

HUEVOS CON MIGAS

TOTAL TIME 20 min.

8 2

¹∕3 4

1

to 12 eggs Tbsp. Crema Acida (right) or crème fraîche cup safflower oil to 5 stale corn tortillas, cut into ³∕8-inch squares Salsa avocado, halved and cut into ¹∕2-inch-thick slices

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| May 2020

1. In a bowl whisk together eggs, Crema Acida, and ¹∕2 tsp. sea salt.

2. Heat the oil in a deep skillet or Dutch oven over high until it’s hot but not smoking. It may seem like a lot, but you’ll see that the tortillas are very absorbent. Drop a piece of tortilla into the oil and listen for a sizzle. When you hear it, add the rest of the tortillas. Stir them with a wooden spoon while they cook. They will soften as they soak up the oil then turn crispy. Right after this happens, carefully pour off excess oil and turn the heat to low.

3. Add the egg mixture to the pan and scramble together with the fried tortillas. Taste and add more salt if needed. Serve immediately topped with a spoonful of salsa and sliced avocado. Serves 4.

CREMA ACIDA In a glass jar combine 2 cups heavy cream and ¹∕4 cup buttermilk. Cover jar with several layers of cheesecloth or a dish towel. Let stand 24 hours at room temperature (between 70°F and 75°F). If your home is chilly, set the jar on top of the refrigerator, which tends to be warmer, or in the oven with the oven light on.

After 24 hours, replace the cheesecloth with the lid of the jar. Refrigerate 24 hours before using. Store in the refrigerator up to 10 days.

EACH SERVING 415 cal, 35 g fat (6 g sat fat), 380 mg chol, 542 mg sodium, 11 g carb, 3 g fiber, 1 g sugars, 14 g pro

SALSA WITH DRIED CHILES & TOMATILLOS TOTAL TIME 20 min.

Remove paper husks from 10 tomatillos; rinse tomatillos. Stem and seed 10 dried chiles de arbol and 2 dried guajillo chiles (or leave seeds, depending on how spicy you want this to be). Warm an ungreased comal (griddle) or large skillet over medium. Add tomatillos; cook 10 minutes, turning them so they cook evenly. Place tomatillos in a MY M E XI CO blender.

Wipe off comal; return C IT Y KITC H E N to heat. Add all chiles; cook $35; penguin randomhouse.com 2 minutes or until lightly toasted

HUEVOS CON MIGAS, SALSA WITH DRIED CHILES & TOMATILLOS, SALSA VERDE, AND SALSA MEXICANA RECIPES FROM MY MEXICO CITY KITCHEN BY GABRIELA CÁMARA, PUBLISHED BY LORENA JONES BOOKS, 2019

With 2% milk, at least half of adults had a lower desire to eat than before breakfast for 3 1/2 hours.

remaining 2 Tbsp. granulated sugar.

Bring to boiling, stirring to break up berries; reduce heat. Simmer, uncovered, about 10 minutes or until fruit is softened. Remove from heat; let cool slightly. Place in a blender or food processor. Cover; blend until smooth.

Press mixture through a fine-mesh sieve to remove seeds. Let fruit puree cool completely.

6. In a medium bowl beat cream cheese with a mixer on medium until smooth.

Slowly beat in cream until smooth. Add 2 Tbsp. powdered sugar and the vanilla; beat until soft peaks form.

7. Unroll cake. Spread with half the fruit puree. Spread cream mixture evenly over puree. Drizzle with remaining fruit puree. Using a knife, swirl mixtures together. Carefully reroll cake, using towel to help tightly roll. Place seam side down on a platter. Cover; chill at least 2 hours. Before serving, dust with powdered sugar. Serves 10.

EACH SERVING 212 cal, 11 g fat (6 g sat fat), 101 mg chol, 89 mg sodium, 25 g carb, 1 g fiber, 17 g sugars, 5 g pro

and start to smell nutty, stirring constantly. Don’t let them brown or blister. Add chiles to blender. Add 4 garlic cloves to comal; cook until lightly browned on all sides. Add to blender with 1 tsp. sea salt. Cover and puree. Add more salt if needed. Store in an airtight container in the refrigerator up to 1 week. Makes 2 cups. each tablespoon 11 cal, 71 mg sodium, 2 g carb, 1 g sugars

SALSA VERDE

total time 35 min.

Remove paper husks from 10 tomatillos; rinse and halve tomatillos. Stem and seed 2 to 4 serrano chiles (or leave seeds, depending on how spicy you want this to be). Halve a small white onion; mince one half. In a medium saucepan combine tomatillos, chiles, intact onion half, 1 large garlic clove, and 1 Tbsp. sea salt. Add water to just cover; bring to boiling. Reduce heat; simmer until tomatillos are translucent and chiles have gone from bright green to a faded khaki color. Transfer all to a blender; cover and puree. Return puree to saucepan; simmer over low until reduced by a third, about 10 minutes.

Stir in minced onion and 1/2 cup chopped fresh cilantro. Add more salt if needed. Store in an airtight container in the refrigerator up to 1 week.

Makes 21/2 cups. each tablespoon 4 cal, 168 mg sodium, 1 g carb

SALSA MEXICANA

total time 40 min.

Stem and seed 2 serrano chiles (or leave seeds, depending on how spicy you want this to be). Chop 1 white onion and 2 garlic cloves. Core, seed, and chop 5 roma tomatoes. In a small heavy-bottom saucepan heat 2 Tbsp. olive oil over medium until hot but not smoking. Add chiles and onion; cook until onion is translucent but not browned. Add garlic and

tomatoes; cook about 10 minutes or until vegetables look stewed. Transfer to a blender. Cover and puree. Return puree to pan; simmer over low 10 minutes or until reduced by a third.

Add 1/4 cup chopped fresh cilantro and 1 tsp. sea salt. Add more salt if needed.

This salsa is usually served hot. Store in an airtight container in the refrigerator up to 5 days. Makes about 11/2 cups. each tablespoon 17 cal, 1 g fat, 108 mg sodium, 1 g carb, 1 g sugars Andrea Nguyen is a food ANDREA writer, teacher, and author.

NGUYEN She makes it easy to explore what she calls the “rolling hills and shallow valleys” of Vietnamese flavors even on weeknights. Find more from her at vietworldkitchen.com.

SHRIMP AND MANGO RICE PAPER ROLLS

total time 45 min.

3

to 4 oz. dried small round rice noodles (maifun) or dried rice capellini 18 fresh or frozen (thawed) medium shrimp, peeled and deveined 1 16-oz. unripe mango, peeled, pitted, and cut into thin 4×1/2-inch strips 2 medium Persian cucumbers, halved lengthwise, seeded, and cut into thin 4-inch-long strips 11/2 cups baby lettuce or thinly sliced napa cabbage 2 Tbsp. coarsely chopped fresh mint or basil 2 Tbsp. coarsely chopped fresh cilantro 12 8-inch rice paper rounds 1 cup Nuoc Cham Dipping Sauce (page 118)

WRAP AND ROLL Simply hover your smartphone over this smart code to watch Andrea’s rice paper roll technique.

1. Boil noodles in a pot of water 3 to 5 minutes or until chewy-soft. Drain; rinse under cold water. Set aside to drain; let cool to room temperature.

2. Fill a small saucepan half full with water, add 1 tsp. fine sea salt, and bring to boiling. Add shrimp; slide pan off heat and let stand 3 to 5 minutes or until shrimp are

May 2020 |

117

10 LAYERS

OF WHEAT

IN EVERY BITE

SILENCE

GROWL

pinkish orange. Drain; let cool. Halve shrimp symmetrically. Season mango with salt.

3. Fill a shallow dish (something wider than rice paper) with about 1 inch of very warm water. Place noodles, shrimp, mango, cucumbers, lettuce, herbs, and rice paper nearby.

4. Slide a rice paper halfway into water then rotate the paper through your fingers until it is completely wet; transfer to a flat work surface. When paper is pliable and tacky, place a few leaves lettuce or 2 Tbsp. sliced napa on the lower third of paper in a 4×2-inch rectangle. Top with an egg-size mound of noodles, spreading into a rectangle.

Arrange some cucumber and mango strips on top. Sprinkle with herbs.

5. Bring up lower edge of rice paper to cover filling. Roll away from you, once, so lettuce faces you. Add three shrimp halves, cut sides up, to unrolled portion of rice paper; lining shrimp up snugly along partially finished roll.

Fold in sides of rice paper to cover filling. Finish rolling to create a snug cylindrical package. The rice paper is self-sealing.

6. Repeat to make 12 rolls; cover to prevent drying. Serve with Nuoc Cham Dipping Sauce. Serves 4.

EACH SERVING 320 cal, 1 g fat, 94 mg chol, 1,741 mg sodium, 64 g carb, 3 g fiber, 15 g sugars, 16 g pro

1

1. In a small bowl combine 2 Tbsp. sugar (or 3 Tbsp. maple syrup), 3 Tbsp. lime juice, and the warm water. Taste; if needed, add the remaining 1¹∕2 tsp. sugar (or 1 Tbsp. maple syrup) and/or 1 Tbsp. lime juice. If there’s an unpleasant tart-bitter edge, add rice vinegar to fix flavor.

2. Stir in fi sh sauce. (How much you use depends on the brand and your own taste. Aim for a bold, forward fi nish that’s a little gutsy.) Add garlic and, if desired, chiles. Keep sauce at room temperature up to 8 hours before serving. Makes 1 cup.

EACH TABLESPOON 8 cal, 265 mg sodium, 2 g carb, 2 g sugars Sean Brock is an awardSEAN winning chef and SouthernBROCK food crusader. A flip of the pages of South will immerse you in tradition and introduce you to some locals. Currently he’s working to open two restaurants in East Nashville. Keep up with him at chefseanbrock.com.

SHRIMP AND GRITS TOTAL TIME 25 min.

¹∕2 cup all-purpose flour 1 2

NUOC CHAM DIPPING SAUCE

1

Lime juice and vinegar can add bitterness to the sauce if held too long, so make it up to 8 hours before serving.

TOTAL TIME 10 min.

4

2 3

¹∕2 2

3 1

to 2 Thai or serrano chiles, thinly sliced (with seeds), or 2 or 3 tsp. chile garlic sauce (optional)

¹∕4

tsp. canola oil oz. country ham, cut into ¹∕4-inch dice lb. fresh or frozen (thawed) jumbo shrimp, peeled and deveined (21–25 count) oz. small button mushrooms, quartered cup thinly sliced green onions cup vegetable stock or broth 2 Tbsp. unsalted butter, diced 1 Tbsp. fresh lemon juice Stovetop Grits (opposite), warm

to 2¹∕2 Tbsp. sugar or 3 to 4 Tbsp. ¹∕2 pure maple syrup to 4 Tbsp. fresh lime juice cup warm water, or as needed tsp. unseasoned Japanese rice vinegar (optional) VI ETNAM E S E to 4 Tbsp. fi sh sauce FOO D ANY DAY large clove garlic, $25; penguin randomhouse.com minced

118

| May 2020

1. Combine flour, 1 Tbsp. kosher salt, and ¹∕2 tsp. freshly ground black pepper in a shallow bowl; mix well.

2. Heat canola oil in a large

NUOC CHAM DIPPING SAUCE RECIPE FROM VIETNAMESE FOOD ANY DAY BY ANDREA NGUYEN, PUBLISHED BY TEN SPEED PRESS, 2019

YOUR

SHRIMP AND GRITS AND STOVETOP GRITS RECIPES FROM SOUTH BY SEAN BROCK, PUBLISHED BY ARTISAN BOOKS, 2019

skillet over medium. Add ham and cook, stirring frequently, until fat has rendered and the ham is crisp, about 3 minutes.

3. Lightly dredge shrimp in seasoned flour, shaking off any excess, and carefully add them to hot skillet. Cook until lightly browned on first side, 1 to 2 minutes. Turn shrimp, add mushrooms and green onions. Cook until other side of shrimp is lightly browned and vegetables begin to soften, about 2 minutes. Add stock; bring to a simmer.

Cook until reduced by half and shrimp are just cooked through, about 2 minutes. Stir in butter and lemon juice; season with salt and black pepper.

4. Give the grits a good stir, then divide among warmed bowls. Spoon shrimp and mushrooms with their broth over top. Serves 4.

EACH SERVING 382 cal, 14 g fat (8 g sat fat), 195 mg chol, 1,646 mg sodium, 36 g carb, 3 g fiber, 1 g sugars, 27 g pro

STOVETOP GRITS

1

fresh or dried bay leaf ¹∕2 tsp. freshly ground white pepper 2 Tbsp. unsalted butter 1 Tbsp. fresh lemon juice 1¹∕2 tsp. hot sauce, such as Red Clay Original Hot Sauce

1. Combine the water and grits in a bowl, cover, and refrigerate 8 hours or overnight.

2. Use a fi ne-mesh sieve to gently skim any hulls or chaff from surface of water, being careful not to disturb water too much so none of the bits sink back into the grits. Transfer grits and their soaking water to a large saucepan. Bring to boiling over 1-liter bottle (4¹∕4 cups) high, stirring constantly with a spring water* silicone spatula. Continue cup coarse grits, such SO UTH as Anson Mills $40; artisanbooks.com boiling, stirring, until grits

Brock’s recipe timing is based on coarse grits, and he admits cooking them on the stovetop is a labor of love. He prefers a pressure cooker for consistent results. If you use a finer grind, follow package directions.

HANDS-ON TIME 10 min.

TOTAL TIME 1 hr. 25 min., plus soak time 1 1

May 2020 |

119

PRIYA KRISHNA

PRIYA’S DAL

HANDS-ON TIME 10 min.

TOTAL TIME 45 min., plus soak time 1

1 1 2 2 2 2

cup whole masoor dal (also known as whole red lentils or brown lentils) bay leaf tsp. ground turmeric Tbsp. fresh lime juice Tbsp. ghee* or olive oil tsp. cumin seeds dried red chiles (such as Thai) Pinch red chile powder (such as cayenne) Pinch asafetida (optional)

1. Put lentils in a bowl; add water

120

| May 2020

CHERRY TOMATO & CHILE PICKLE TOTAL TIME 15 min.

2

¹∕4 ¹∕4 ¹∕4 ¹∕4 ¹∕4 ¹∕4 4 1 1

Tbsp. olive oil tsp. fennel seeds tsp. nigella seeds tsp. cumin seeds tsp. black mustard seeds tsp. fenugreek seeds tsp. asafetida (optional) long Indian green chiles or serrano chiles, halved lengthwise cup cherry tomatoes, halved Tbsp. fresh lime juice

1. In a large nonstick skillet over medium-high warm oil. Once oil begins to shimmer, toss in all of the seeds. Cook until seeds are slightly browned and

start to sputter (watch the cumin—that’s the best indicator), about 1 minute max.

Stir in asafetida (if using), then add chiles. Cook about 2 minutes or until chiles brown and crisp on the sides.

2. Turn off heat, mix in tomatoes, and immediately transfer to a serving bowl so tomatoes stop cooking. Gently mix in ³∕4 tsp. kosher salt and the lime juice.

Serve warm or at room temperature. It’s best eaten the same day but will keep in the fridge up to 2 days. Serves 4.

EACH SERVING 72 cal, 7 g fat (1 g sat fat), 213 mg sodium, 2 g carb, 1 g fiber, 1 g sugars, 1 g pro ■

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PRIYA’S DAL AND CHERRY TOMATO & CHILE PICKLE RECIPES FROM INDIAN(-ISH) BY PRIYA KRISHNA, PUBLISHED BY HOUGHTON MIFFLIN HARCOURT PUBLISHING CO., 2019

thicken, 1 to 2 minutes. to cover. Soak at room temperature 1 hour; drain.

Remove from heat. Cover; let 2. In a large pot combine stand 10 minutes. This allows lentils, bay leaf, turmeric, the starch to hydrate slowly, 1 tsp. kosher salt, and 4 cups making for creamier grits. water. Bring to boiling over 3. Uncover grits; add bay high; reduce heat to leaf and cook over low, medium-high, give lentils a stirring often, until very soft I N D IAN (- I S H) and tender, about 1 hour. $28; hmhbooks.com stir, and insert a large long-handled spoon into the Taste every 15 minutes or so pot (to break the surface tension and to check texture. prevent boiling over). Cook with spoon 4. Remove from heat. Remove and inserted until lentils are soft but still discard bay leaf; stir in 1 Tbsp. kosher retain their shape and mixture salt, the white pepper, butter, lemon resembles a thick soup, 20 to 30 minutes. juice, and hot sauce. Serves 4.

Remove from heat; let sit 15 minutes.

PRESSURE COOKER (OR INSTANT POT) Add lime juice. Set aside.

METHOD Soak grits as directed in Step 1.

3. For seasoning, in a small pan or Place grits, water, bay leaf, salt, and butter warmer over medium-high, warm white pepper in a 6-qt. electric pressure ghee or oil. Once ghee melts or oil cooker. Lock lid in place. Set electric begins to shimmer, add cumin seeds cooker on high pressure to cook and cook until they start to sputter and 15 minutes. Quick-release the pressure. brown, which should take seconds.

Carefully open lid. Stir in butter, lemon Immediately remove pan from heat and juice, and hot sauce. Discard bay leaf. stir in dried chiles, red chile powder, and, *TIP Brock uses spring water in his grits if desired, asafetida. Add to cooked dal because it has a neutral flavor. and mix thoroughly. Serves 4.

EACH SERVING 183 cal, 6 g fat *TIP Ghee is clarified butter. Find it at (4 g sat fat), 15 mg chol, 890 mg sodium, health food stores or large grocers, or 28 g carb, 2 g fiber, 3 g pro make your own by melting butter and Priya Krishna is a regular skimming off the milky solids. contributor to The New EACH SERVING 181 cal, 8 g fat (5 g sat fat), York Times and Bon 18 mg chol, 282 mg sodium, 22 g carb, Appétit magazine. She insists that if you 3 g fiber, 8 g pro can chop vegetables, you can cook Indian food. And she’s right. Keep up with her at priyakrishna.me.

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your guide to a happy, healthy life

EXPERTS SAY THAT’S DUE TO GRILLINGRELATED MISTAKES. Two big slipups: cooking too close to the house, a railing, or a tree (flames can spread quickly) and leaving the grill unattended.

Grills should be at least 10 feet from any structure and trees.

Clean grease and fat off all racks and empty gas-grill traps.

To prevent gas buildup, light gas grills with the lid open and, if the flame goes out, wait 5 minutes before relighting.

Keep baking soda or a fire extinguisher on hand in case of a grease fire.

18% of Americans are affected by an anxiety disorder yearly.

Research published in the Journal of Affective Disorders shows that having someone to confide in was a key factor to feeling better. To find a therapist and support group, visit adaa.org.

MAY SKIN CANCER AWARENESS MONTH

Do skin self-exams once a month and see a dermatologist annually for a check too.

(Check out page 129 for the surprising places you can get skin cancer.) The American Academy of Dermatology also offers free skin cancer screenings in certain states. Find one at spotskincancer.org.

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That’s how long to push yourself during a workout for the biggest benefits.

People who did a 12- to 20-minute high-intensity interval workout three times a week that included switching between 60 seconds of hard effort (e.g., running fast) and 60 seconds of rest (e.g., walking slowly) saw improved aerobic capacity in six weeks. Those who did 30-second bursts with 120 seconds of rest didn’t get the same gains. Time the intervals with an app like Seconds Pro ($5; iTunes) or Intervals Pro (free; iTunes).

May 9: Letter Carriers’ Stamp Out Hunger Food Drive Day On the second Saturday of May, the post office makes it easy to donate to your local food bank by picking up nonperishable items for delivery. If your post office is participating (call to check), put food by your mailbox by 9 a.m. Cereal, pasta, rice, beans, and canned fruits, vegetables, and meats are top requests. Check out nalc.org for more info.

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health

YO U CA N G E T S K I N CANCER WHERE ?

A head-to-toe look at some of the surprising places skin cancer can develop and how to protect yourself.

YO U R S C A L P Bald men are obviously the most vulnerable here, but don’t assume that your locks have you covered.

The sun’s rays can easily reach spots where hair is a bit thin or areas exposed by a prominent part. And skin cancer on the scalp is rarely caught in the early, most treatable stage because it’s hard to see every spot under your hair, says Deborah S. Sarnoff, M.D., president of The Skin Cancer Foundation.

You have a few options as far as protection goes. The best one, by far, is to wear a hat. “Look for a wide-brim hat—at least 2 inches so it also shades your ears and face—that has an ultraviolet protection factor (UPF) of 30–50,” says NYC-based dermatologist Debra Jaliman, M.D. Companies selling hats with UPF include Coolibar, Wallaroo, and Outdoor Research.

Not a hat person? Invest in a sunscreen designed for hair and scalp. Boston-based dermatopathologist Gretchen Frieling, M.D., is a fan of Coola Scalp & Hair Mist.

THE SKIN A R O U N D YO U R E Y E S AND EYELIDS Even if you dutifully apply sunscreen to your face, you’re probably missing around your eyes. If

sunscreen irritates that area, Sarnoff suggests using a product designed for sensitive skin and/or for kids or a waterproof one so it’s less likely to run.

Sunglasses, of course, are always a must. “They’ll reduce your risk of cataracts too,” she says. For the best protection, choose large, wraparound sunglasses.

on your lips: Don’t smoke. The carcinogens in smoke from cigarettes and pipes can damage the skin cells there and lead to cancer.

YO U R N A I L S A N D THE SURROUNDING S K I N If you’ve ever had warts on your hands, you may be at higher risk for

YO U R E A R S Scientists have had people apply sunscreen then stand under black lights to see where they missed. The ears were routinely neglected.

“People don’t want their hair to get gunked up, or they just forget,” Sarnoff says. But ears get regular sun exposure, so remember to apply sunscreen to them.

Also make sure your dermatologist peeks inside the ear canal with a light during your skin check (you’re having one once a year, right?); skin cancer can develop there too.

SUN SAFE

UV R AYS (I N C LU D I N G UVA AN D UVB) CAU S E 9 0 PE RC E NT O F S KI N CAN C E R

BY DAMAG I N G S KI N C E LLS .

YO U R L O W E R L I P It tends to protrude more than the upper lip, which means it catches more sunrays, says Cynthia Bailey, M.D., a California dermatologist and founder of an eponymous skincare line. Apply a broad-spectrum sunscreen or lip balm with SPF. Or go the lipstick route: A thick, opaque formula physically blocks UV rays.

Another way to lower the risk of developing skin cancer

BY B A R B A R A B R O DY I L LU S T R AT I O N S A N G E L C H A N G

May 2020 |

129

health

squamous cell cancer, Bailey says. If you notice any new or unusual spots around your nails or a dark, vertical stripe running up the nail bed, get it checked out.

T H E PA L M S O F YO U R H A N D S Melanoma sometimes crops up here, especially in people with dark skin tones.

However, cases in this area are more likely to be linked to getting older than to sun exposure, Bailey says. If you notice any new spots or pigment changes in this area, tell your dermatologist.

YO U R L O W E R B AC K It’s not uncommon for shirts to ride up above the waist of pants or shorts while you go about daily activities, resulting in repeated sun exposure.

“I found a melanoma here on my mother, who was a gardener,” Bailey says. “She often would get a sunburn on her lower back when it was exposed as she bent over to tend her plants.” If you’re going to be outside moving around a lot— gardening, exercising, picking up kids—make sure to cover this spot with sunscreen before getting dressed.

YO U R G E N I TA L S Yes, you can get skin cancer where the sun literally doesn’t shine. “We think in some

cases, but not all, it might be related to having a history of HPV (human papillomavirus),” Sarnoff says. HPV is a common sexually transmitted virus that the body’s immune system usually fights off.

However, recent research suggests that if HPV lingers for years, it might raise the risk of cancer. For women, the gyno should screen you for HPV during checkups; men, ask your doctor about getting tested. “I recommend people up to age 45 who are sexually active get the HPV vaccine (Gardasil),” Sarnoff says. And when you’re at the dermatologist for a skin check, don’t be shy: This area needs a once-over.

THE TOPS AND S O L E S O F YO U R F E E T During the summer (or if you live in a warm climate) your feet get lots of sun exposure, especially if you wear flip-flops or sandals, says Bailey, who adds that she has SUN SAFE UVA R AYS CAN treated many PE N ETR ATE skin cancers on G L AS S , SO DO N ’ T the feet. So don’t S KI P S U N SC RE E N forget to apply B ECAU S E YO U ’ LL B E I N sunscreen there.

A CAR .

Although it’s not as common, the soles of your feet are another place where melanoma shows up; people with dark skin tones are more at risk. (Doctors aren’t sure why.) When doing a selfexam (about once a month), be sure to examine your soles and the skin in between toes.

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family

take it outside

Ever notice how any activity seems more exciting under blue skies and sunshine? Enjoy the great outdoors with the whole family this summer by trying one—or all—of these budget-friendly, every-age adventures.

How to entice tech-obsessed kids outdoors? Embrace the technology as a motivation to move.

The free Geocaching app gives GPS coordinates for hidden caches, or containers, that often contain trinkets (key chains, small toys) in local parks and other spots around town. But you’ll

still need to do some searching to find them.

“It’s like discovering a secret world right in your backyard,” says Jane Liaw, who owns the travel company Bella Bird Journeys and geocaches on vacation and near home.

visit a national park Legendary locales like the Grand Canyon

draw lots of attention, but there are more than 400 national park sites across the United States. (Check findyourpark.com or nps.gov.) “Most people live within 100 miles of a national park,” says Will Shafroth, National Park Foundation president.

And more than twothirds of the parks have no entrance fee.

Got a fourth grader?

The family can get in

free to any national park via the Every Kid Outdoors program (everykidoutdoors .gov) through August.

Build excitement for a visit by ordering the Passport to Your National Parks: Junior Ranger Edition before you go; it’s filled with info and stickers and can be stamped at each park (shop.americas nationalparks.org).

check out a farmers market With fresh fruit and veggies, homemade breads and pies, and live music, a farmers market is a no-need-to-plan way to get everyone outside. Many also have kids activities.

To find a market, search by ZIP code on the USDA Local Food Directories page at www.ams.usda.gov.

learn a newsport Put it to a family vote, rent some gear, and

then learn to kayak, skateboard, roller skate—whatever speaks to your family. It can be liberating for kids to feel like they’re on an even playing field with parents while learning something new, says educational psychologist Roseann Capanna-Hodge, Ed.D., L.P.C., B.C.N. Sports complexes and parks and recreation departments often have rentals and lessons.

get crafty What’s better than an old-fashioned crafts project? One you can do in the backyard, where cleanup is simple and you’re not worried about paint on the sofa.

Throw a drop cloth over the patio table, gather your supplies, and get everyone into creative mode.

Keep the fun going by voting on everyone’s work (best use of neon, most artful swirls), setting up a viewing gallery in the hallway, or wearing your newly tie-dyed clothes out for a pizza dinner.

hit the library It might sound counterintuitive, but your library can be a gateway to the outdoors. Many host

outdoor activities, such as gardening clubs and beekeeping classes, or lend gear, including bird-watching kits, fishing poles, camping equipment, and lawn games like croquet or bocce. Check your library website or Facebook page for events. While you’re there, see if you can score free passes to local zoos, parks, historical sites, and museums (including outdoor sculpture parks). n

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BY M E L A N I E M A N N A R I N O

PHOTO: IMGORTHAND/GETTYIMAGES

Go geocaching

TIME OUTSIDE MEANS FUN TIME! KEEP THE FUN GOING WITH PROTECTION YOU CAN TRUST – BANANA BOAT SUNSCREEN LASTS AS LONG AS THE FUN DOES.

pets

cats decoded Oh, those mysterious felines. Their behaviors may seem curious, but there’s almost always an explanation.

PURR

Cats can say several things with a purr.

Although they generally purr as a sign of happiness, they also may turn on the purring because they’ve learned that it gets them what they want—more attention, more petting.

However, purring can also indicate fear, says Lisa Radosta, D.V.M., veterinary behaviorist with Florida Veterinary Behavior Service in West Palm Beach. “I often hear cats purr when I’m

examining them, and I’m sure it’s not because they’re enjoying it,” Radosta says. Their body language can clue you into the real reason: Pinned-back ears, a thumping tail, fur looking puffed up, and an arched back signal fear.

WHY DO E S M Y CAT

RUB HER CHEEKS ON THINGS

Cats have glands in their cheeks (and eight other spots, including their chin, forehead, and tail) that A TAIL UP release IN A QUESTION MARK SHAPE pheromones.

CAN MEAN Rubbing HELLO, I’M HAPPY.

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| May 2020

their cheeks against something in effect claims that spot by marking it with their scent. Your cat could also be trying to cover up other scents already in that spot.

WH Y DO E S MY CAT

CHECK OUT BOXES AND BASKETS

Cats have an instinct to investigate things, says A RAISED PAW CAN MEAN MORE PETTING OR PLAYING PLEASE OR I’M AGITATED.

PHOTOS: (LEFT TO RIGHT) EMMANUELLE BONZAMI/EYEEM/GETTY IMAGES, STEVEN HEAP/EYEEM/GETTY IMAGES, MASHABUBA/GETTY IMAGES

WHY D OE S M Y CAT

Theresa DePorter, D.V.M., veterinary behaviorist with Oakland Veterinary Referral Services in Bloomfield Hills, MI. And cats consider small, confined spaces safe spots to relax and sleep.

W HY D OE S M Y CAT

GIVE ME HEADBUTTS

When a cat nudges your hand when you reach to pet it, it’s a sign the cat is comfortable with you.

More specifically, when a cat touches its nose to an outreached hand, that means the cat accepts you. “It’s like a kitty handshake,” DePorter says. Cats do this only with people or cats they’re comfortable with.

By touching its nose to you, a cat is giving you permission to pet spots it likes. A favorite is from above the eyes to the back of the neck.

W HY D OE S M Y CAT

HATE BELLY RUBS

Cats notoriously don’t like their bellies touched. Why? It isn’t natural; you’ll never see cats grooming each other’s stomachs. ■ MEOOOWW, I’VE GOT SOMETHING STUCK RIGHT ABOUT HERE.

May 2020 |

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latest project

what we’re drinking this summer

Jubilee celebrates the evolution of African American cooking beyond its Southern and soul food heritage.

Each of the more than 100 recipes was adapted from Toni’s collection of 400 cookbooks (many of them rare) and traces the history of the recipe and the cooks behind it.

Chapters move from classics like jambalaya and collard greens to surprises like rice muffi ns and lamb curry. $35; penguin randomhouse.com

Toni combined several ginger beer recipes for this sweet-tangy infusion. Wash and cut ¹∕2 lb. ginger into ¼-inch slices and combine with 2 cups water in a saucepan. Bring to a boil; reduce heat and simmer 20 minutes. Stir in 1 cup honey (or 1¹∕2 cups sugar), ¼ tsp. salt, and ¹∕2 cup fresh lemon or lime juice.

Cool, strain, and chill.

Add to sparkling water, with or without a splash of rum or vodka.

TONITIPTONMARTIN UPDATING THE NARRATIVE ON AFRICAN AMERICAN COOKING

object of affection “My grandmother’s old copper Juice-O-Mat citrus press is my favorite thing in the kitchen.

She made the most delicious lemon meringue pie.”

We can’t resist a good story, and Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cooking is filled with them. We talked with the culinary journalist about the new book, her best-loved kitchen tools, and the power of storytelling.

TO N I ’S RO LE - M O D E LI N G MANTR A

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what are you listening to?

“I get on the treadmill and think, I should be listening to an edifying podcast, but I always want to listen to old-school R&B.”

I can’t cook without …

“My hands are the most important tools, along with a sharp Henckels chef’s knife.” ■

MARIAN WRIGHT EDELMAN | May 2020

I L LU S T R AT I O N S H A N N A H G E O R G E

BETTER HOMES & GARDENS (ISSN 0006-0151) MAY 2020, VOL. 98 NO. 5, IS PUBLISHED MONTHLY BY MEREDITH CORPORATION, 1716 LOCUST STREET, DES MOINES, IA 50309-3023. U.S.A. PERIODICALS POSTAGE PAID AT DES MOINES, IOWA, AND AT ADDITIONAL MAILING OFFICES. SUBSCRIPTION PRICES, $22 PER YEAR IN THE U.S.; $35 (U.S. DOLLARS) IN CANADA; $35 (U.S. DOLLARS) OVERSEAS. POSTMASTER: SEND ALL UAA TO CFS. (SEE DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: SEND ADDRESS CORRECTIONS TO BETTER HOMES & GARDENS, P.O. BOX 37508, BOONE, IA 50037-0508. IN CANADA: MAILED UNDER PUBLICATIONS MAIL SALES PRODUCT AGREEMENT NO. 40069223; CANADIAN BN 12348 2887 RT. YOUR BANK MAY PROVIDE UPDATES TO THE CARD INFORMATION WE HAVE ON FILE. YOU MAY OPT OUT OF THIS SERVICE AT ANY TIME. ©MEREDITH CORPORATION 2020. ALL RIGHTS RESERVED. PRINTED IN THE U.S.A.

TONI TIPTON-MARTIN

BY: DIANA DICKINSON; RECIPE REPRINTED WITH PERMISSION FROM JUBILEE: RECIPES FROM TWO CENTURIES OF AFRICAN AMERICAN COOKING BY TONI TIPTON-MARTIN, PUBLISHED BY CLARKSON POTTER, 2019, PHOTOGRAPHS: JERRELLE GUY

Cookbooks are a way to find your identity. The recipes you choose and the stories they tell are unique to each individual.