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N OV E M B E R 2 0 1 8 B H G.CO M

PUMPKIN BREAD TRIFLE WITH BOURBON CREAM & CANDIED PECANS

p.â&#x20AC;&#x2030; 80

THE TURKEY

ROAST IT, CARVE IT, EAT IT (TAKE A NAP) THE SIDE S

OLD FAVORITES, NEW FLAVORS THE DE SSERT S

CINNAMON, CARDAMOM & MAPLE, PEARS, PUMPKIN & APPLES

SPICE it Up

WEARING YOUR HEART ON YOUR SLEEVE

THAT’S THE MARK OF A MAKER

Everything you do in the kitchen makes a meaningful mark. So each KitchenAid® product is designed with the maker in mind. Designed with features crafted to bring all your ideas to life. No matter what you create, you’ll have appliances that open up a world of possibility in your kitchen. And that’s the mark of a maker.

CONTENTS N OV E M B E R 2 0 1 8

| VO LU M E

NUMBER 11

LIFE IN COLOR 106 BEST IN SHOW

An introduction to the wild world of pumpkins.

112

THE ART OF LIFE The simplicity of nature spills into a photographer’s home.

120 THE QUEEN OF SIDES

You may end up with lots of leftover turkey if you serve Carla Hall’s Thanksgiving sides.

HOME 24 COLOR 28 GIVING BACK

A dinner party kit that helps you raise money to feed the hungry.

Cover stories

46 ENTREPRENEUR

Furniture castoﬀs get new life.

50 FIRSTS

Don’t ignore your table setting: It makes any occasion special.

Paneling is back, but better than before.

65 THE DIRT

How to amend your soil now so it’s ready for spring gardening.

CRAFTS Counting down to Thanksgiving.

FOOD 74 BAKING

We’ve spiced up desserts with your favorite fall ﬂavors.

IN SEASON Upgrades for the common sweet potato.

HOW TO COOK It’s Turkey Time: from seasoning and stuﬃ ng to carving and serving. Plus, no-fail gravy!

ON THE COVER P H OTO C A R S O N D OW N I N G FOOD ST YLING K E L S E Y B U L AT P R O D U C E D BY STEPHANIE HUNTER

| November 2018

FRESH 12 TRENDS 16 SHOPKEEPER 18 BEAUTY

IN EVERY ISSUE 6 EDITOR’S LETTER 10 BHG.COM 126 THE KITCHEN

TEST DRIVE

COOKBOOK

20 ON THE GO

156 THROWBACK

BETTER 140 HEALTH

Set up your bedroom so you get good zzzzz’s.

146 HEALTH

Help for your aching head.

154 NUTRITION

The power of protein.

PHOTOS: (CLOCKWISE FROM TOP LEFT) GABRIELE STABILE (1), VICTORIA PEARSON (2, 3), HELEN NORMAN (4)

58 DECORATING TRENDS

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.

DECORATING A couple transforms a rowhouse into a showhouse.

Turkey p. 90 Sides p. 120 Desserts p. 74

Erase. Correct. Brighten.

INSTANT AGE REWIND

ERASER Erase the look of dark circles.

*Based in part on data reported by Nielsen through its Scantrack Service for the Concealer category for the 52-week period ending July 21, 2018, for the US xAOC market according to Maybelline’s custom product hierarchy. © 2018, The Nielsen Company.

Correct the appearance of redness.

Brighten the look of dull skin.

EDITOR’S LETTER

sweet potato puffs (sweet potato puree with a marshmallow center and rolled in graham crackers) just might need to be in the magazine next year. My nomination would be something from my mother’s repertoire of layered Jell-O salads. It’s hard to choose between the lime Jell-O with applesauce and pecans or the Bing cherries in black cherry Jell-O she made with Coca-Cola instead of water. But I preferred the strawberry Jell-O with frozen strawberries, pineapple, and sour cream. (Mind you, all of these were considered salads, not desserts.) Usually this feast would feel like sheer gluttony. But this isn’t the time of year to fret about healthy eating. So go ahead and celebrate the oldSTEPHEN ORR, fashioned way with Editor in Chief family and friends— instagram @steporr no guilt allowed. twitter @orrsteporr

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

| November 2018

PHOTO: KATHRYN GAMBLE

SIDE ORDER

Raise your hand if you believe Thanksgiving is more about the sides than the turkey. My hand is up. I certainly enjoy turkey, but let’s be honest, only during the holidays do we get the chance to enjoy a whole tableful of side dishes. I know chef and TV star Carla Hall feels the same way. Check out her inventive updated recipes in “The Queen of Sides” on page 120, where she takes us into her memory bank of dishes inspired by her Southern grandmother. Every family has their own particular (and in some cases peculiar) favorites, so I asked BH&G® staffers for their special hand-me-down recipes that show up only once a year. Food editor Jan Miller nominates her family’s long-standing tradition of cornaroni: canned corn, uncooked macaroni, Cheez Whiz or Velveeta, and butter baked in a casserole. “I’m famous for my turkey-shape cheese ball. It’s all about the dried cranberry wattle,” says home editor Katy Kiick Condon. (If it’s not on Instagram, it didn’t happen, Katy.) Designer Maggie Goldsmith’s family makes frog eye salad: pasta with tropical fruit and Cool Whip topped with tiny marshmallows. (Maybe the latter are the eyeballs, Maggie?) Garden editor Miranda Crowell incorporates traditions from her husband’s family: manicotti and empanadas. And home editor Monika Biegler Eyers’

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STEPHEN ORR

STEPHEN BOHLINGER

Vice President, Editor in Chief

Vice President, Group Publisher ANDREW MEYERSON

Executive Editor OMA BLAISE FORD

Associate Publisher, Marketing

Managing Editor GREG KAYKO

HOME & GARDEN Home Editor AMY PANOS Style & Design Director JESSICA THOMAS West Coast Editor/ Gardens MIRANDA CROWELL Senior Style Editor EUGENIA SANTIESTEBAN SOTO Senior Editors KATY KIICK CONDON, MONIKA BIEGLER EYERS, KIT SELZER Associate Editor, Digital ALLISON MAZE Associate Editor MALLORY ABREU Assistant Editor LAUREN HEDRICK Editorial Assistant SUE MILLER

FOOD & ENTERTAINING Food Editors NANCY WALL HOPKINS, JAN MILLER Senior Editors JESSICA SAARI CHRISTENSEN, MAGGIE GLISAN Senior Associate Editor CARRIE BOYD Associate Editor MARIA XERAKIA Editorial Assistant RENEE IREY

LIFESTYLE

Natural dry food available with Oceanfish or White Meat Chicken.

Associate Publisher

Creative Director JENNIFER D. MADARA

Features Editor DIANA DICKINSON Health & Features Director AMY BRIGHTFIELD Beauty & Fashion Director ERICA METZGER Assistant Editor SAMANTHA DRISCOLL

ART Design Director STEPHANIE HUNTER Deputy Art Directors JARRET EINCK, MARY-BETH ROUSE Senior Associate Art Directors CHRISTY BROKENS, LORI STURDIVANT Senior Graphic Designers LAURA ENGEL, MAGGIE GOLDSMITH Associate Photo Editor HOLLY PRUETT

ADMINISTR ATION & PRODUCTION Copy Chief MARIA DURYEE Copy Editors MARTHA COLOFF LONG, SHEILA MAUCK Production Editor CINDY MURPHY Office Manager GINGER BASSETT

Executive Assistant LINDA NEWSOM Color Quality Manager TONY HUNT Associate Director, Premedia RICK JOHN Premedia Specialist BRIAN FRANK Product Quality Director JOE KOHLER

BETTER HOMES & GARDENS BR AND Better Homes & Gardens® Test Kitchen Director LYNN BLANCHARD Better Homes & Gardens Test Garden® Manager SANDRA J. GERDES Photo Studio Director REESE M. STRICKLAND

JODI MARCHISOTTA ADVERTISING SALES NEW YORK Account Executives MARY ELLEN SOMMA, MARC REBUCCI, BROOKE VLADYKA, JENNIFER MASSARO Assistants SHARON TAPLIN, KIMBERLEY SNIFFEN CHICAGO Account Executives EMILY BÂBY, TRICIA DANIELS, VICKIE SANDBERG-MCNAY, SARAH WITTOSCH Assistant MAURA CONNOLLY DETROIT Manager KAREN BARNHART Assistant KIM KITCHEN LOS ANGELES Sales CHERYL SPEISER Assistant SARAH BLAKE SAN FR ANCISCO Assistant MICHELLE KWAN

DIGITAL General Manager KARLA JEFFRIES Editorial Director MELISSA INMAN Senior Editor, Home & Garden RACHEL HAUGO Senior Editor, Food & Recipes SHEENA CHIHAK, R.D. Editor, Holidays & Entertaining SARAH MARTENS Associate Editor, Food & Recipes KARLA WALSH Associate Editor, Home CAITLIN SOLE Assistant Editor, Garden NICOLE BRADLEY Editorial Manager, ShopBHG MELISSA HARDEN Senior Editor, ShopBHG ANNA KNIEF Social Media Manager KAIT MCKINNEY

CONTRIBUTING EDITORS West Coast Sarah Alba, Jennifer Blaise Kramer, Karen Reinecke, Johanna Silver, Nan Sterman, Liz Strong Midwest Jennifer Berno DeCleene, Kelly Ryan Kegans Southwest Lauren Ramirez Northeast Stacy Kunstel, Karin Lidbeck-Brent, Tovah Martin, Anna Molvik, Charlotte Safavi Davis Southeast Andrea Caughey, Paige Porter Fischer, Sandra Mohlmann, Lisa Mowry, Marty Ross

| November 2018

Please Recycle This Magazine

DIRECT MEDIA Business Development Manager CHRISTINA FARRINGTON Assistant JILL O’TOOLE

TR AVEL National Travel Manager KATY HILDMAN

MARKETING Strategic Marketing Director LAURA FRY Special Projects Director JAIME HOLLANDER Creative Director LUIS VEGA Associate Integrated Marketing Director JUSTINE TROCCHIA Senior Designer CAMILA MONTENEGRO Marketing Coordinator TORI PISCATELLI Executive Director Research HEATHER DOOLING Research Director DIANE TERWILLIGER-SILBERFEIN Consumer Marketing Director TODD BIERLE Business Manager TRISH SCHRODER Advertising Business Manager STEPHANIE RABBANI Production Director JOHN BEARD Senior Production Manager LIBBY EHMKE Production Traﬃc Supervisor PAM HUTCHCROFT Brand Licensing BRADFORD W. S. HONG

MEREDITH NATIONAL MEDIA GROUP PRESIDENT JON WERTHER Meredith Magazines President DOUG OLSON President, Meredith Digital STAN PAVLOVSKY President, Consumer Products TOM WITSCHI Chief Revenue Oﬃcer MICHAEL BROWNSTEIN

Chief Marketing & Data Oﬃcer ALYSIA BORSA Marketing & Integrated Communications NANCY WEBER

SENIOR VICE PRESIDENTS Consumer Revenue ANDY WILSON Digital Sales MARLA NEWMAN Research Solutions BRITTA CLEVELAND Product & Technology JUSTIN LAW Chief Digital Oﬃcer MATT MINOFF

VICE PRESIDENTS Finance CHRIS SUSIL Business Planning & Analysis ROB SILVERSTONE Content Licensing LARRY SOMMERS Corporate Sales BRIAN KIGHTLINGER Direct Media PATTI FOLLO Strategic Sourcing, Newsstand, Production CHUCK HOWELL Consumer Marketing STEVE CROWE Vice President, Group Editorial Director STEPHEN ORR Director, Editorial Operations & Finance GREG KAYKO

MEREDITH CORPOR ATION PRESIDENT & CHIEF EXECUTIVE OFFICER TOM HARTY CHIEF FINANCIAL OFFICER JOSEPH CERYANEC CHIEF DEVELOPMENT OFFICER JOHN ZIESER PRESIDENT, MEREDITH LOCAL MEDIA GROUP PATRICK MCCREERY SENIOR VICE PRESIDENT, HUMAN RESOURCES DINA NATHANSON EXECUTIVE CHAIRMAN STEPHEN M. LACY VICE CHAIRMAN MELL MEREDITH FRAZIER

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Strut your stuﬀ. Use our hashtag to tag your project photos on Instagram and to see how other readers celebrate.

THANKSGIVING MEAL PLANNING, MASTERED WE E KS OF THANKS Stick with a classic turkey dinner or mix it up. We’ve put together Thanksgiving menus to satisfy every palate and budget. BHG.com/WeeksOfThanks

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| November 2018

Walnut, Vegetable and Chicken Quesadillas

California Walnuts F O R T H E B E S T K I D F R I E N D LY M E A L S E V E R For flavor, crunch and heart-healthy* goodness, remember the California walnuts. For these and other recipes your kids will love, visit Walnuts.org So Simple. So Good.™

Per one ounce serving.

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

Chicken and Walnut Dumpling Soup

Waldorf Salad

Walnut Chili Mac

fresh

OBSESSED WITH

CHALET STYLE

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CARVED HEARTS CHARGER $48; valleyforgeflowers.com

SWISS ARMY

RED SNOWFLAKE BOWL $17 for

two; hallmark.com Q ARTESANO MONTAGNE TEA CUP $22; villeroy-boch.com Q AT HOME WITH MARIEKE LATTE BOWL in Stitch Red, $16; thefrenchfarm.com Q HEATHERED GRAPHIC THROW $128; shopterrain.com Q SWISS WOOD COW $15; europeanmarket.us

| November 2018

P H OTO A DA M A L B R I G H T P R O D U C ED BY E U G E N I A S A N T I E S T E B A N S OTO

BY: MALLORY ABREU; STYLING: CHRISTY BROKENS

Even if wearing a Swiss watch is the closest we’ve ever been to the Alps, this look brings out the mountaineer in each of us. The Swiss cross, hearts, and snowﬂakes carved into wood and worked in nubby wool make us want to go out in the crisp air then bring our red-cheeked selves indoors and get cozy.

FRESH TRENDS

ELEVATED ALPINE

Bring on the snow. We’re confident these new, fashionable Nordic finds will ward off any signs of cabin fever. (Check back in a couple of months.)

N O R D I C TE A TOWE L

R E I N D E E R F ROSTE D G L AS S

A soft perch for in front of a roaring ﬁ re. $102; amazon.com

A quick switch in your towel rotation during the holiday season. $20 for two; garnethill.com

Set a festive table with double old-fashioned glasses.

ALPI N E S N OWF L AKE S E RVI N G TR AY

DAI SY M O N OG R AM CAR D

NORDIC BORD E R PRI NTE D RU N N E R

Delicate snowﬂ akes that look

Ornate lettering on these hand-pressed cards makes it feel like you’re gifting a storybook. $8 each; austinpress.com

A centerpiece in itself, the runner is ﬁ t to dress up your winter feasting. $25; worldmarket.com

D ECO 79 FAUX F U R STOO L

FJÄLLNÄ S WOO L B L AN KET

BOT TLE O PE N E R

G R APH ITE PE N C I LS

For snuggling après-ski (or while watching Netﬂ ix). $134; scandinaviandesigncenter.com

Kick oﬀ the reindeer games with this shed-antler opener. $30; stabo-imports.com

Caran d’Ache channels its Swiss roots in these ﬂag-wrapped pencils with highquality lead. $3 each; cwpencils.com Q

| November 2018

FRESH SHOPKEEPER

welcome home

The family behind True Blue Home combines its laid-back Texas style with Southern hospitality to blur the line between shopping and socializing. THE OWNERS

Former accountant Cindy Taylor; her husband, Brian; and their two daughters, Lauren and Lily, opened the homedecor shop in 2015.

TEXAS TRIVIA

Houston Astros shortstop Roger Metzger once owned this home.

WHAT’S INSIDE

The inventory celebrates the Taylors’ love of all things blue-and-white and for crafting warm, timeless interiors that embody Southern hospitality. They encourage sink-in comfort with slipcovered chairs piled with John Robshaw pillows and pretty entertaining with a table set with monogrammed linens, calico-pattern tableware, and milk glass cake stands. Framed bird prints, boxwood and cottonboll wreaths, and letterpress prints carry the look to your walls. OUR FAVORITE

INSIDER GUIDE Check out Cindy’s favorite spots in the area for experiencing a little Southern charm.

| November 2018

THINGS Lattes on the

ANTIQ U E ROS E E M PO RI U M

B LU E B E LL C R E AM E RY

It’s a heady scent when the 8 acres of roses are blooming. They specialize in tough natives. antiquerose emporium.com

Visit the brand’s ﬂagship store for a sweet treat. Watch ice cream being churned, then grab a $1 scoop. bluebell.com

CARO L’S I C E H O U S E

“A real local joint,” Cindy says. “Stop by for a cold one.” There’s always something going on— crawﬁ sh boils, BBQs, live music. facebook .com/carolsicehouse

porch swing, creative workshops in the bistro, extra-large (2.7 ounces) votives in Cindy’s favorite scents (almond and vanilla), and the Love Lily corner that Lily stocks full of bright, preppy clothes and gadgets for teens. truebluehome.com Q

BY: KARA BASKIN; PHOTOS: NATALIE LACY LANGE PHOTOGRAPHY; ILLUSTRATIONS: RACHEL KING BIRCH; PRODUCED BY: EUGENIA SANTIESTEBAN SOTO

THE NEIGHBORHOOD

Located in Brenham on the eastern edge of Texas’ famous Hill Country, True Blue takes its name from the bluebonnet ﬁelds surrounding the store. It shares space with another mom-and-pop shop, Honeysuckle Coﬀee Bistro.

B E AU T Y T E S T D R I V E

erica explores

EYE CREAMS

If you want to smooth, depuff, and brighten the delicate skin around your eyes, regular face cream won’t cut it. This is a job for a specialty treatment.

| November 2018

Instagram @embeautycoach

DEPUFFER I glide this around my eyes when they look puff y or tired. Caffeine (in the form of coffee seed oil) revs up circulation, and the roller ball applicator feels like a massage. Kora Organics Noni Radiant Eye Oil, $38; us.kora organics.com

ALLAROUND ANTI-AGING

POTENT NIGHT CREAM Retinol works on wrinkles and dark spots; hyaluronic acid hydrates. Neutrogena Rapid Wrinkle Repair Eye Cream , $22; drugstores

The antioxidant resveratrol protects. Vitamin B3 brightens. Peptides ﬁ rm. Mary Kay TimeWise Age Minimize 3D Eye Cream, $36; marykay.com

TREAT AND COVER

VITAMIN C TREATMENT An organic brightener at a great value. Avalon Organics Intense Defense Vitamin C Eye Cream, $27; Whole Foods Market

I no longer dread dark circles. This cream is skin care and makeup in one. Available in three shades. Tatcha The Pearl U nderlight & Eye Treatment, $48; tatcha.com

A DAB’LL DO YA

You need only a rice-grain-size dot under each eye. Pat to blend.

PHOTO: MARTY BALDWIN; ILLUSTRATION: JESSICA DURRANT; STYLING: CHRISTY BROKENS

’ll never forget the shopping trip when my mom bought what looked like a tablespoon of eye cream for the same price as a pair of combat boots I coveted. Cue teen-angst scene. Mom, I totally get it now. These days I’m reaching for similarly petite portions that target dark circles, puffy bags, and dry, crepey texture. Why do my eyes need the extra TLC, anyway? “Our thin eyelid skin is prone to dryness, sun damage, and inflammation. It’s also an area of constant expression, which leads to wrinkles,” says Arielle Kauvar, M.D., clinical professor of dermatology at New York University School of Medicine. Compared to the rest of my face, this area is showing age faster, so a targeted treatment makes sense. “Good eye creams contain many of the same anti-aging ingredients for the face but are formulated to avoid irritation,” Kauvar says. My faves don’t blow my shoe budget. Q

Erica Metzger Beauty & Fashion Director

Naturally Beautiful Results

Discover the everyday routine for extraordinary skin every day. Only AVEENO Daily Moisturizing 2-step regimen delivers twice the moisture.* The exclusive ACTIVE NATURALS Oat formulas form a virtual moisture magnet, keeping your skin soft, healthy looking and beautiful. After all, it’s the everyday routines that can result in extraordinary things. ®

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B E AU T Y O N T H E G O

are you ready for a

Between meetings, soccer games, and workouts, you need more than a swipe of lipstick to freshen up. Borrow these simple tips from mom and entrepreneur Sue Fuller, who has made portable style her business. [ PRO

SUE FULLER

1 4

1 LINER AND LIPSTICK IN ONE

Q STR E A M LI N E

TH E I D E AL S IZE AN D S HAPE TO APPLY ANY FAC E MAKE U P — LI Q U I D O R POWD E R .

Chanel Le Rouge Crayon De Couleur Mat in Subversion, $37; chanel.com 2 PEACHY PICK-ME-UP

L’Oréal Paris Paradise Enchanted Scented Blush in Fantastical, $13; lorealparisusa.com

STOW S LI M PRO D U CTS AN D TOO LS . KST COS M ETI C/ PE N C I L CAS E , $19; TH EOLIVE R THOMAS .COM

3 DO-IT-ALL TOOL

Bobbi Brown Full Coverage Face Brush, $50; bobbibrown.com 4 DEWY ON DEMAND

Wander Beauty Glow Ahead Face Oil has a spillproof dropper. $48; wanderbeauty.com

6 SHEER COVERAGE

Beautycounter Skin Tint Hydrating Foundation,$42; beautycounter.com

| November 2018

When you’re running around all day, eﬃciency is everything. “My bag is full of things that do more than one job, plus travel-sizes like blush and powder,” Fuller says. For quick touch-ups, try these individually wrapped blotter and powder blenders: Setz Blot & Translucent Powder ($4 for ﬁve-pack; cvs.com). Q B U T

5 BLACK MASCARA

Maybelline New York The Falsies False Lash Mascara, $8; drugstores

The president of the company Oliver Thomas—named after the cofounder, her Shih Tzu—designs practical (lightweight and washable) bags with names like Not a Trainwreck.

P H OTO M A R T Y B A L DW I N

BRING DRAMA

Your day kit deserves the prime real estate, but save a spot in your case for makeup that can transition your look from day to night. “The one thing I change is my eye makeup. I love a smoky eye for evening and always keep an eye palette on hand,” Fuller says. Q

BY: ERICA METZGER; STYLING: CHRISTY BROKENS

MUSTHAVES

A DV I C E ]

FRESH FILES FRESH PRODUCTS & PROMOTIONS TO LIVE A MORE COLORFUL LIFE

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September 20th through Veterans Day marks The Home Depot Foundation’s annual Celebration of Service campaign, a time when Team Depot will spend 100,000 volunteer hours serving our nation’s heroes. ServeVeterans.com #CHOOSETOSERVE

holidays HOME FOR THE

EASY PARTY STARTERS SIMPLE PIE FIX-UPS TASTY GIFTS TO GIVE

the

PERFECT P L AT E

HOT COCOA CHEESECAKE MINIS PREP TIME: 20min. TOTAL TIME: 3hr. 53min. SERVINGS: 12 servings

WHAT YOU NEED • 10 OREO Cookies, ﬁnely crushed • 1 Tbsp. butter, melted • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened • ½ cup plus 1 tsp. sugar, divided • ¼ cup plus ½ tsp. unsweetened cocoa powder, divided • 2 eggs • 2 oz. BAKER’S Semi-Sweet Chocolate • ¾ cup whipping cream • ½ cup JET-PUFFED Mini-Marshmallows

MAKE IT 1. Heat oven to 325°F. Decorate a sweet cookie forest! page 10

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3. Beat cream cheese, ½ cup sugar and ¼ cup cocoa powder in medium bowl with mixer until blended. On low speed, mix in eggs 1 at a time just until blended. Spoon over crusts. 4. Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

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2. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muin cups. Bake 8 min.

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5. Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece of one bottom corner of bag; Squeeze chocolate into 12 cup handle shapes on prepared baking sheet. Freeze until ready to use. 6. Remove liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.

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| November 2018

BY M I R A N DA C R OW E L L P H OTO S A DA M A L B R I G H T

Whether or not you believe, like ancient civilizations did, that malachite has magical properties, there’s no denying the stone’s colors have design superpowers. Any color from its bands of greens brings a grounded yet slightly mysterious quality to a room. And when its swirling pattern appears in textiles or wallpaper, the effect is mesmerizing.

PRODUCED BY: MONIKA EYERS; STYLING: JESSICA THOMAS

MALACHITE

HOME COLOR

PE N DANT LI G HT

CAB I N ET S C H ROM E GREEN PM -1 0 BENJAMIN MOORE

Grain in Dusty Green by Muuto, $149; aplusrstore.com

TH ROW PI LLOW

Malachite Green, $30 (16"=16"); society6.com

CO U NTE R STOO L

Canary by LumiSource, $350 (set of two); overstock.com

FOR THIS KITCHEN in a Hollywood Hills home,

designer Caitlin Murray took her cues from the location. Palm trees on the California hillside inspired her choice of high-gloss green paint for the cabinetry and faux bois floor tiles. She amped up the glamour with black marble and brass fixtures (warm metallics are a natural partner for malachite). “I wanted a space that was sophisticated but rooted in nature,” she says.

PL AT TE R

Surface Emerald Green (enamel), $50; cb2.com

MALACHITE’S MOODS

| November 2018

PREPPY

RICH

CALMING

Use warm blush accents like peach and apricot to create a space evocative of Palm Springs, CA. TOP Bay Leaf Wreath 21-22 BOTTOM Evening Sun 7-6 (Pratt & Lambert)

Layer on jewel tone blues and greens to create a luxurious room you’ll want to sink into. TOP Palace Green 6009-6 BOTTOM Blue Turquoise 500610C (Valspar)

A hit of green breaks up a neutral space while maintaining the serenity. TOP Everglades 641 BOTTOM Edgecomb Gray HC-173 (Benjamin Moore) Q

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

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H O M E G I V I N G B AC K

do-good DINNERS AN ESTIMATED 42 MILLION AMERICANS FACE HUNGER TODAY. U.S. DEPARTMENT OF AGRICULTURE

Ending hunger in America isn’t a job for one person. It takes a group—of friends around your dinner table. That was the idea behind Feed Suppers, an initiative created by Lauren Bush Lauren and the Feed Foundation, which she cofounded to ﬁ ght hunger around the world. “You can have such a huge impact by gathering with friends,” she says. The concept is simple: Sign up on the website to host a dinner, set a fund-raising goal, and invite your guests. Instead of bringing a dish or a hostess gift, guests donate online. In partnership with the charity Feeding America, every dollar buys 10 meals for people in need. “You’d be surprised that so little goes so far,” Lauren says. Feed Supper kits set the mood. Three styles, available exclusively through West Elm ($19 each), include bunting and four place mats, name cards, and thank-you notes.

| November 2018

BY M O N I K A E Y E R S P H OTO S M A X K I M - B E E

PHOTOS: (KITS) MARTY BALDWIN; STYLING: FRANCES BAILEY; HAIR: RYUTARO/HALLEY RESOURCES; MAKEUP: SAE-RYUN SONG/HALLEY RESOURCES

Lauren Bush Lauren’s new supper kits from West Elm make it easy to turn your next dinner party into a fund-raiser to help fight hunger across America.

here’s no rule saying you have to seek your kids as soon as they hide.

H O M E G I V I N G B AC K

Keep it simple. Keep it fun. If you donâ&#x20AC;&#x2122;t want to cook, a casual pizza party is enough.

your party raised. Eight guests giving $10 each = 800 meals.

host at feedprojects .com/feedsupper.

| November 2018

H O M E D E C O R AT I N G

artfully arranged

s an art-lover, Elizabeth Carberry wanted a home that felt like a gallery. Instead, she and her husband, Patrick, fell for an 1870s rowhouse in Washington, D.C., that was dark, gloomy, and cramped. Still, it was the only home on the block with original exposed brick. Charmed by the historical feel, they decided to make it work. “We had a vision of what we wanted the house to look like: modern, light, and open,” says Elizabeth, founder and CEO of ArtSee, a D.C.-based organization supporting emerging artists. To fulﬁll their vision, the couple tapped designer Kerra Michele, who had brightened other rowhouses and was sensitive to conserving rare original

| November 2018

Juxtaposing modern art and furniture with original features like the bookcase gives the house fresh energy. The tiled ﬁreplace surround echoes the geometric shapes of a painting by Kristin Gaudio Endsley. The artwork’s colors also inspired the palette for the rest of the house.

features. “Those brick walls have seen and heard over a hundred years of information. You lose every ounce of character when you remove them,” Michele says. Of course, banishing the 1,200-square-foot home’s gloom called for a few bold moves. To create an airy feel that shows off the couple’s collection of art, the designer added skylights, painted walls and woodwork a crisp white, and opened up the ground ﬂoor. To keep the space from skewing too contemporary, she salvaged the living room’s bay windows and built-in bookcase and left a few slivers of brick exposed. “I am a minimalist, but my husband is more traditional,” Elizabeth says. “I think we found the right balance.”

BY A P R I L H A R DW I C K P H OTO S H E L E N N O R M A N

STYLING: MIKE GRADY

A young couple with a passion for art transforms a narrow rowhouse into a spacious-looking, light-filled showcase for their growing collection and family.

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H O M E D E C O R AT I N G

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Elizabeth, shown with husband Patrick and son Cannon, champions local emerging artists at work and at home. To make an eclectic mix of small prints and ceramics feel like a cohesive collection, she groups them on the bookshelf. As a counterpoint, hanging a pixelated painting by Jeremy Flick on its own in a brick recess allows the wall to act as a frame and doubles the attention it gets.

| November 2018

By installing a lattice pattern on the narrow entry wall, designer Kerra Michele made the room feel both longer and wider.

They want snack food. You want food-food. And yet, everyone wins.

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H O M E D E C O R AT I N G

I painted the walls white to keep it light and not detract from the amazing artwork. KERRA MICHELE, DESIGNER

A hexagonal mural by Kasey Oâ&#x20AC;&#x2122;Boyle turns a wall into a focal point. Geometric motifs repeat throughout the house for a sense of continuity.

S LI M LEG S AN D A TH I N WI RE PE N DANT KE E P TH E ROO M FE E LI N G AI RY.

| November 2018

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H O M E D E C O R AT I N G

I love how Kerra kept things minimal but introduced pops of color and pattern when you least expect them. ELIZABETH CARBERRY Michele continued the hexagon motif from the ground ﬂoor into the master bathroom in tiles on the wall and ﬂoor. “I like to play with shapes, patterns, and movement,” she says. “It creates a cohesive look.” The color palette also continues upstairs with navy blue and pink repeated in the master bedroom. “I consider navy to be a neutral,” Michele says. Layers of textiles, along with tone-on-tone wallpaper, add dimension to the narrow space. Campaign-style bedside tables replace the need for a dresser. Q

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| November 2018

BUYING INFORMATION : BHG.com/Resources

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HOME ENTREPRENEUR

BIG FINISH

Once “Meg made it!” became a catchphrase in her household, entrepreneur Meg Piercy used her DIY chops to launch a full-time furniture makeover and design business in Chicago.

Black primer gives the glossy blue paint depth and richness. Gold-painted hardware, new shelves, and a wallpapered back make the secretary useful and modern.

| November 2018

BY A L L I S O N M A Z E P H OTO S N AT H A N K I R K M A N

PHOTO: (SECRETARY BEFORE) MEG PIERCY

A painted changing table sparked more than conversation when friends visited Meg and Joe Piercy’s home. Compliments became requests for furniture rehabs, and the outpouring of orders led the mom of three children to start a business. Every day her phone lights up with photos from her network of pickers scouring local ﬂea markets and garage sales for unique solidwood pieces. They’re carted to MegMade HQ, an 8,800-squarefoot warehouse and retail space where Meg and her 15-person staﬀ transform them with paint, stain, and hardware. Customers can stroll the aisles (or go online) to shop the 300-plus furnishings on hand, or bring in a piece for a custom makeover. Popular requests: navy paint, turning old dressers into vanities, and adding metal bases to boost low pieces.

HOME ENTREPRENEUR

You’ll get the best results from glaze if you apply it to wood with a prominent grain like oak.

Replacing the original base with a custom metal design added style and height.

Meg knew the centuries-old ceruse technique would bring out the deep grain of this oak buffet. The process opens the grain, and then accentuates it with a contrasting color of glaze. “The key to getting a good cerused look is the prep work,” Meg says. She raked a wire brush over the piece in the direction of the grain. After coats of primer and green paint, she massaged on black glaze with a soft rag. Clear varnish protects the finish.

SUBTLE SHIFT This walnut midcentury side table was beautiful but in need of polish. The solution: a high-contrast restoration that kept the natural wood and funky original hardware. Meg stripped and sanded the surface, then Before you varnished buy, perform a quick test on the drawers to drawers or doors. bring out the They should glide and close warm tones. For easily. the dramatic dark frame, Meg used black primer and gloss paint. “I love this piece because the look can ﬁt into any decor style,” she says.

| November 2018

A two-tone design modernizes pieces. Black paint and natural wood are a foolproof combo.

[ T RY

I T AT H O M E ]

GRAND FINISH You’ve found the piece, now it’s makeover time. Try one of Meg’s tips to make it shine. REVIVE DU LL WOOD Wax brings back the original sheen. Meg’s favorite is Amy Howard at Home, available in clear, light, or dark finishes. $16 each; amyhowardhome.com MAKE COLOR E AS I E R Try chalk-finish paint, which doesn’t require priming. Before painting, remove grime with a degreaser (found at home improvement centers) and lightly sand with 300-grit paper. AD D B LI N G Meg’s go-to hardware sources: Rejuvenation, CB2, Addison Weeks, Forge Hardware Studio, and Etsy. Q

PHOTOS: (LOW BUFFET, SIDE TABLE AFTER) MEG PIERCY, (SIDE TABLE BEFORE) NATHAN KIRKMAN

DRAMATIC FACELIFT

HOME

#BHG FIRSTS We help you master the basics.

HOW TO SET

YOUR TABLE Whether you keep it simple or go full-on fancy, this guide will ensure everything is in place for an unforgettable night. “We all lead busy lives and love shortcuts, but a special occasion should be truly that—special,” says New York-based event planner Matthew Robbins. “It’s nice to devote time to creating something more luxurious and detailed than the everyday.”

Psst,

download our free tablesetting cheat sheet at BHG.com/ Settings.

| November 2018

BY P E T R A G U G L I E L M E T T I P H OTO S A DA M A L B R I G H T

PRODUCED BY: EUGENIA SANTIESTEBAN SOTO; STYLING: JESSICA THOMAS

IT’S YOUR PARTY, AND YOU CAN SET THE TABLE HOW YOU WANT TO.

Pumpkin Spice Late Torani Pumpkin Pie Syrup

brewed coﬀee

frothed

Available in the coﬀee aisle of your local grocer. Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.

HOME FIRSTS

SET TO IMPR ESS Bring out the good china and brush up on table-setting traditions. You’re allowed to break some rules (but not the china) and make it as fancy (or fancy-free) as you please. Broken dishes happen. Go to replacements.com. It stocks nearly half a million patterns.

Cutlery should align with the bottom of the charger.

LINENS

FLAT WAR E

DISHES

GLASSES

CENTER PIECE

Nothing says this is a special occasion like a white linen tablecloth and napkins dressed up with rings. The tablecloth drop, or overhang, should be around 10 inches.

This might seem obvious: Set salad and dinner forks to the left of the plate. Knife, teaspoon, and soup spoon go to the right. Skip the soup spoon if it’s not on the menu.

You don’t need fancy ﬁve-piece china place settings. Play around with patterns by mixing diﬀerent sets. White chargers with gold accents pull the table together.

Guests need only two glasses: one for water, one for another drink (usually wine). It’s OK to use one glass for either red or white wine.

Centerpieces should be 9–10 inches tall, max. Avoid anything that prevents eye contact across the table. Try a low compote ﬁlled with ﬂowers or fruits.

| November 2018

And then... they gave them raisins!

ÂŠ

Nothingâ&#x20AC;&#x2122;s scarier than a house without

HOME FIRSTS

K EEP IT CASUA L Everyday dishes and grocery store accents can be dressed up for memorable meals. It may be the company that counts, but a thoughtfully set table always makes guests feel special.

PLACE M ATS ”Place mats are a free-spirited alternative to the more prim tablecloth,” says Aimee Olexy, owner of Talula’s Table in Philadelphia.

DISHES Start with everything you need stacked on the table: a dinner plate, salad plate, and soup bowl.

Arrange greenery as a living table runner.

FLAT WAR E It doesn’t matter where the knife goes when you bundle the basics—fork, knife and spoon—in a napkin. Include a soup spoon if it’s on the menu.

NAPK INS Use cloth, quality disposables, or inexpensive ﬂour sack or cotton dish towels. For maximum lap coverage, the best size is 22×22 inches.

GLASSES The same rules apply as for formal: one water glass, one for everything else. Sub low, colorful tumblers or juice glasses for stemware.

CENTER PIECE Pears and unshelled nuts on a platter look nice, cost little, and can be eaten later. Flow seeded eucalyptus down the table. Tuck in ﬂowers and votives for color.

| November 2018

Ordinary Eggs? Not in this house. Break out the best ﬂavor for your family’s breakfast with new Kraft Expertly Paired Cheddar and Swiss made for eggs.

HOME FIRSTS

BUILD YOUR LOOK Casual Friendsgiving or fancy New Year’s feast? Stylish essentials for your tastes.

MORE TABLE TALK

NAPKINS

HOW SHOULD I ASSIGN SEATS?

Hand-ﬁ nished Festival Napkins, $57 for four; sferra.com

Mixed Wildﬂowers Napkins, $38 for four; junedecember.com

Linen Napkins, $27 for four; magiclinen.com

AC C E S S O R I E S

“Seat each guest next to someone you think they’d have things in common with,” says Myka Meier, founder and director of Beaumont Etiquette and The Plaza Finishing Program in NYC. “The most VIP person should be seated to the right of the host. Couples should be seated separately to promote lively conversation.” HELP! I DON’T OWN THAT MANY DISHES.

Copper Taper Candleholders, $13–$17 each; worldmarket.com

Brass Hex Card Holders, $6 each; bhldn.com

Sona Candle Holders, $10–$70 each; crateandbarrel.com

DI S POSABLE S

“If you want something more eclectic, borrow dishes from friends and family. I do this all the time,” says Rosanna Bowles, president and art director of Rosanna Inc. Matching napkins on the plates tie the setting together. ARE BREAD PLATES NECESSARY?

Gold Medallion Placemats, $29 for 12; hesterandcook.com

Deluxe Classic Napkins, $12 for 15; thenapkinsus.com

Baroque Collection dishes, $17–$27 for 20; amazon.com

S E R V E WA R E

“Not at all. I actually don’t use them at most of my events because they can crowd the table,” says Charleston, S.C.based party planner Tara Guérard. WHAT ABOUT DESSERT SPOONS AND FORKS?

The most formal placement is above the plate, but it’s always ﬁne to bring out the utensils with dessert. Q Wood Cutting Boards, $29–$45; westdwelling.com

| November 2018

Casaﬁ na Forum Large Oval Platter, $52; casaﬁnagifts.com

Blue Marble 16" Oval Serving Platter, $95; caskata.com

We want to see your tables! Tag photos #BHGFirsts.

BUYING INFORMATION : BHG.com/Resources

Plans are offered through UnitedHealthcare Insurance Company or one of its affiliated companies. For Medicare Advantage and Prescription Drug Plans: A Medicare Advantage organization with a Medicare contract and a Medicare-approved Part D sponsor. Enrollment in these plans depends on the plan’s contract renewal with Medicare. UnitedHealthcare Insurance Company pays royalty fees to AARP for the use of its intellectual property. These fees are used for the general purposes of AARP. AARP and its affiliates are not insurers. You do not need to be an AARP member to enroll in a Medicare Advantage or Prescription Drug Plan. AARP does not employ or endorse agents, brokers or producers. AARP encourages you to consider your needs when selecting products and does not make specific product recommendation for individuals. Please note that each insurer has sole financial responsibility for its products. ©2018 United HealthCare Services, Inc. All rights reserved. Y0066_180801_044155_M Accepted SPRJ44033_PSC2070132

H O M E D E C O R AT I N G T R E N D S

into the WOODS

Paneling is back. But don’t worry, it’s not the dated ’70s basement kind. Variations in finish, width, and installation result in personalities we love for today.

LIGHT AND AIRY Pine boards like these give a space a modern Scandi vibe. The pale, almost raw color is light enough that the boards can be used on walls and ceiling without looking too heavy. To keep the eﬀect light, the designers of this space, Platt Dana Architects, suggest paneling vaulted ceilings, not ﬂ at ones. Sleek black accents ground the look.

Check local building codes before installing paneling above or around a fireplace.

Get the look

| November 2018

BY JENNIFER BL AISE KR AMER

PHOTOS: (ROOM) MICHAEL PARTENIO, (PLANKS) ADAM ALBRIGHT

1 PE E L-AN D - STI C K Nordic in Early Frost, $70 per 10.8 sq. ft.; timberwall.co 2 NAI L- IT- U P Skinnies 5.5" in Natural Blonde by Timeline Wood, $7 per sq. ft.; wayfair.com

INTRODUCING

INSPIRED BY INSTINCT.

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

Learn more at BeyondPetFood.com

H O M E D E C O R AT I N G T R E N D S

Vertical panels draw the eye up and make a ceiling seem higher.

Dark, distressed paneling gives an instant sense of age. The key to avoiding creating a cave is variation. In this room, Laura Parker of Del Mar Restoration mixed salvaged Douglas ﬁ r boards of diﬀerent tones and patinas. Rust-red painted window frames complement the wood, and their smoother texture creates a subtly modern contrast.

Get the look 1 PE E L-AN D - STI C K Scrap Wood Look, $8 per sq. ft.; inhabitliving.com 2 R E M OVAB LE Premium Brown 5", $19 per sq. ft.; artiswall.com Get the same effect of age in a cooler color with gray planks, as in this bedroom.

| November 2018

PHOTOS: (LIVING ROOM) BRIE WILLIAMS, (BEDROOM) DAVID TSAY, (PLANKS) ADAM ALBRIGHT; INTERIOR DESIGN: (BEDROOM) BRIAN FAHERTY

DEEP AND RUSTIC

1 A contrasting white shell (walls, ceiling, and floor) helps the paneling stand out.

WARM AND SLEEK Caramel brown paneling with a little bit of sheen—like the glossy tight-grain fi r in this space by Studio Schicketanz—nods to midcentury modern style, but the surrounding light floor, ceiling, and walls make it unmistakably modern and luminous. Today’s market offers narrower planks that feel nothing like

2 their ancestors. Interested? An accent wall is a great place to start.

Get the look 1 PE E L-AN D - STI C K Nordic in Cool Breeze, $70 for 10.8 sq. ft.; timberwall.co 2 PE E L-AN D - STI C K The boards work on not-so-ﬂ at walls. Natural Walnut, $203 for 20.3 sq. ft.; wallplanks.com

| November 2018

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Find us on

PHOTOS: (LIVING ROOM) ROBERT CANFIELD, (PLANKS) ADAM ALBRIGHT, (WALLPAPER) MARTY BALDWIN

H O M E D E C O R AT I N G T R E N D S

BU DG ET O P TIO N

WALLPAPER If you want the atmosphere paneling gives but nailing or sticking up boards isn’t in your budget, consider wallpaper. Choices mimic almost every color and style of paneling. Plus it hangs with half the fuss.

WALLPAPER From left to right Salvaged Wood Neutral Plank Wallpaper, $180 per double roll (covers 56 sq. ft.); brewsterwallcovering.com. Wide Wooden Planks NT5882 by York Wallcoverings, $63 per double roll (covers 56 sq. ft.); decoratorsbest.com Q

®/™ TRA DEMARKS © SPECTRUM BRAN DS, I NC. 2018 .

November 2018 |

Dream job popped up online Pulled an all-nighter updating résumé Went in for assistant Came out a boss

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Some discounts, coverages, payment plans and features are not available in all states, in all GEICO companies, or in all situations. Boat and PWC coverages are underwritten by GEICO Marine Insurance Company. Homeowners, renters and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. The GEICO Personal Umbrella Policy is provided by Government Employees Insurance Company and is available to qualified Government Employees Insurance Company and GEICO General Insurance Company policyholders and other eligible persons. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. ÂŠ 2018 GEICO

HOME BOOKS

decorating by the books Armchair decorators and DIY nesters, rejoice! This fall’s crop of design books is brimming with ideas for dialing up the decorating at home.

TH E PAT TE R N E D I NTE RI O R

By Greg Natale

BY: SAMANTHA DRISCOLL; PHOTO: (ROOM) CATHERINE GRATWICKE

From a rustic property in rural Oklahoma to a beachside apartment in Sydney, Australian designer Greg Natale spans the globe illustrating how pattern can develop character in a home. Follow his lead to create an interesting corner or a statement-making room. $55; rizzoliusa.com

TH E GAR D E N S O F B U N NY M E LLO N

TE R R AI N

B E BO LD By Emily Henson

By Linda Jane Holden

Edited by Greg Lehmkuhl

In her latest book, the London-based interior designer, stylist, and author of the popular blog Life Unstyled helps you shed decorating inhibitions and embrace your adventurous side. A tour of homes demonstrating this free-spirited approach includes advice and DIY tips aimed at giving you the conﬁ dence to try a little maximalism. $30; rylandpeters.com

Peek into the many gardens Rachel “Bunny” Mellon designed, including the White House’s famed Jacqueline Kennedy Garden. $60; vendomepress.com

This is a master class on decorating using nature, from the popular garden shop Terrain. Ideas and projects are organized by season. $35; shopterrain.com

By Susanna Salk

MAI SO N : PAR I S IAN C H I C AT H O M E

Ever been puzzled when choosing patterns? Salk teaches you how to use them all via big-name designers’ pattern-rich rooms arranged by motif (ﬂorals, stripes, toile). $45; rizzoliusa.com

Fifteen Parisian apartments—annotated with mood boards and watercolor illustrations— show how to bring French style home, wherever you live. $40; rizzoliusa.com Q

TH E POWE R O F PAT TE R N

By Ines de la Fressange and Marin Montagut

November 2018 |

HOME

G R E AT SO I L STARTS WITH TH E RI G HT BAL AN C E O F M I N E R ALS , PLU S CO M POST AN D M U LC H .

the dirt

LAY THE GROUNDWORK

he gardening season may be winding down, but fall is the best time to feed the soil for healthy vegetables, shrubs, and perennials next year. Unlike spring—when gardeners often work in high-nitrogen, growth-stimulating fertilizers— this is the time of year to add organic materials that release slowly over time. To amend the soil, you’ll want to add a layer of compost and natural mulch and, depending on your soil’s composition, you might also sprinkle on minerals (see page 66). Then put your shovel away. Over winter, soil-dwellers like worms and beetles incorporate the amendments into the soil, where an army of microbes transforms them into plant food. That’s right. You supply the raw materials, and millions of invisible helpers do the rest of the job. Your reward will be rich, healthy soil come spring.

M E ET O U R N EW CO LU M N I ST

Barbara Damrosch is the co-owner of Four Season Farm in Maine and author of three books on gardening.

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 / M AG N E T R E P S

November 2018 |

MINERALS

These are some of the most common mineral add-ins; use only as needed. S PRE AD M I N E R AL SO U RC E S O N TH E SO I L , AN D C R E ATU R E S WI LL M IX TH E M I N .

[ STEP

ONE]

GET TO KNOW YOUR SOIL Every soil has a different mineral composition. To determine if or what mineral amendments your soil may need, have it tested by your local Cooperative Extension Service. They will examine a sample you mail in, report any deficiencies you may have, and recommend minerals to correct them.

LIME

Adds calcium and raises the pH of soil that is too acid.

volcanic ash and containing a wide range of trace elements. Acts like a multivitamin for depleted soils.

4 GYPSUM

Used instead of lime to raise the calcium level in alkaline soil.

WOOD ASHES

Raises the phosphorous level.

Provide phosphorus, potassium, calcium, boron, and other essential elements while raising the pH.

PHOSPHATE ROCK

AZOMITE

GRANITE DUST

Fertilizer made from compacted

Adds potassium and other elements.

Dig in Learn more about making your soil richer and more productive. BHG.com/Soil

| November 2018

Separately

Makes a

GREAT

GIFT! DOUBLE RED AMARYLLIS IN WOVEN BASKET Item GM084673, $34 each Be sure to add an Amaryllis Stake [Item 56597] for best results.

Order online now at BHGgardenstore.com/Bloom or call 1-800-420-2852 Please mention Code BHG17 when ordering ... and remember, every plant is 100% guaranteed!

HOME THE DIRT

[ STEP

T WO ]

PHOTOS: MARTY BALDWIN

ADD COMPOST

The gold standard of soil amendments, compost is a mix of decomposed organic materials. It helps soil retain water in a drought and drain in a deluge, while supporting soil’s beneficial creatures. The most efficient way to make compost is to stack alternating layers of moist, high-nitrogen components (grass clippings, kitchen scraps) with dry, carbon-rich ones like straw and dead flower stems. Over time, bacteria will heat up the pile, decompose the materials, and turn it into crumbly black gold. Spread an inch or so of homemade or storebought compost on soil.

THREE]

LAYER ON MULCH

Mulch is a garden workhorse: It deters weeds and prevents erosion, water evaporation, and wild freeze/thaw swings. Mulch with natural materials, and they’ll also improve soil as they decompose. So layer it on; 2 inches is about right.

C H O PPE D STR AW

LE AF M O LD

Baled straw is good for mulching, but chopped straw is easier to handle, stays put, and is heatsterilized to eliminate weed seeds. Find it in most garden centers.

An easy way to mulch shrubs is to pile leaves around them. They’ll decompose and become leaf mold. For other areas, apply actual leaf mold (just let leaf piles break down about three years).

SHREDDED HAR DWOO D BAR K

The most nutritious wood mulches are from shredded bark, twigs, or branches less than 3 inches in diameter. Buy at garden stores or from a local tree service. Q November 2018 |

From

KEEP OUT OF REACH OF CHILDREN

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THE CLEAN YOU NEED AT A FRACTION OF THE COST.

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HOME CRAFTS PU LL O UT A CARD TO D I SC U S S AS A FAM I LY, TH E N D I S PL AY YO U R AN SWE RS .

village of

GRATITUDE

We love the tradition of Thanksgiving. But why celebrate only one day? This countdown calendar helps families cultivate that thankful attitude all month long. Craft it together, then use the conversation-starter cards to discuss something positive each day.

MATERIALS Cardstock 4"×6" white paper merchandise bags Crafts stamps and ink Washi tape Glue Pegboard (25"×26") Small peg hooks (We spray-painted ours copper.)

TOOLS Scissors Hole punch

Print the downloadable cards onto cardstock and cut out. You’ll want one topic per house. (We made 22 houses— one for each day until Thanksgiving.)

Fold down the top of a bag so the fold is even with the peak of the card inside. Fold both top corners down to meet in the center, forming a peaked rooﬂine. Tape to secure.

Make it Get our free printable cards and templates to make this project at BHG.com/ Gratitude.

| November 2018

PRI NT O N E Q U E STI O N FO R TH E FAM I LY O R O N E FO R E AC H PE R SO N .

P H OTO S M A R T Y B A L DW I N C R A F T BY K I M H U TC H I S O N

the bags to look like houses. We glued on cardstock doors, stamped on windows and numbers, and embellished with decorative tape.

Punch a hole at the roof peak and hang each house on a hook. Q

BY: LAUREN HEDRICK

Decorate

Make hide and seek delicious.

AMERICA, LETâ&#x20AC;&#x2122;S DO LUNCH

Maurice McGriff, SINCE 1941. This kind of wisdom can only come from doing one thing: living. Now, he and 1 in 6 seniors face the threat of hunger and millions more live in isolation. So pop by, drop off a hot meal and say a warm hello. Volunteer for Meals on Wheels at AmericaLetsDoLunch.org

Surprise everyone on your list with the

Florida Favorites Citrus Gift Box Treat your friends and family to an assortment of vibrant and ﬂavorful fruit – fresh from Florida’s Indian River growing region! Picked at the peak of the season and packed fresh when you place your order, nothing compares to the citrus grown at Hale Groves. Send a box today!

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food

BAKING

FALL FLAVORS Our warm and cozy instincts rev up at the first sign of autumn. We can’t wait to pull out our comfy sweaters and revisit classic flavors (hello, apples, pumpkin, and cardamom). These recipes give us all the flavors we crave with a few twists—it’s the season for change, after all. Ladies and gentlemen, preheat your ovens.

APPLE-MAPLE SPICE CAKE Caramel apple fans, this one’s for you. Finish this apple bundt cake with a luscious maple-caramel sauce. Chopped apples and apple butter in the batter lend a moist, tender texture. Go for ﬁrm, sweet-tart apples. We suggest Gala and/or Granny Smith. Both soften when baked or cooked but retain their shape without juicing out too much.

| November 2018

RECIPES BEGIN ON PAGE 132.

BY C A R R I E B OY D P H OTO S B L A I N E M OAT S R E C I P E S C O L L E E N W E E D E N

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

FOOD BAKING

[ FROM

THE TEST KITCHEN]

NOT ALL PEARS ARE CREATED EQUAL. VARIETALS WITH FIRM FLESH AND THIN SKINS, SUCH AS BOSC AND ANJOU, ARE BEST FOR POACHING.

RED AN J O U

BOSC

SHEET-PAN SHORTCAKE WITH MASCARPONE CREAM AND PEARS Buttery shortcake season lasts beyond berry season when you pair it with cardamom-spiced, honey-steeped pears and a handful of pomegranate seeds. Baked in a shallow 15×10-inch baking pan, it’s a slice-and-serve rendition worthy of a spot at your fall dessert buﬀet.

CARDAMOM Cardamom infuses sliced pears with sweet pepperiness. If you drink chai tea, you’re probably familiar with the taste of the heady spice, but it is also commonly used in Indian cooking and Nordic baking. PO D S VS . G RO U N D

Improve the richness and stability of the whipped topping by beating in mascarpone, a soft Italian cheese that tastes like a cross between whipped butter and cream cheese.

| November 2018

Tiny cardamom seeds come in pods from a plant native to India. Preground cardamom is easiest to fi nd, but it begins to lose its essential oil soon after being ground. For the freshest fl avor, buy whole pods and fi nely grind them with a spice grinder or grind only the seeds with a mortar and pestle.

SWEET RAISINS

CRUNCHY BRAN FLAKES

PLOT TWIST WE ADDED BANANA SLICES

FOOD BAKING

Most seasonal recipes cook cranberries in lots of sugar to tame their pucker, but we’re embracing it. Coarsely chopped with oranges and sprinkled with just enough sugar to bring out their juices, the berries in this tart topper will surprise your taste buds in the best way.

CRANBERRYWALNUT TART Underneath those gorgeous cranberries you’ll ﬁnd a sweet vanilla cream ﬁlling over a walnut-studded shortbread crust.

| November 2018

SPICED MAPLE-WALNUT CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings (incl. refrigerating)

WHAT YO U NE E D 8 graham crackers 1 cup chopped PLANTERS Walnuts, toasted, divided 1/2 cup plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. pumpkin pie spice 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup maple syrup, divided 4 eggs 1/2 cup whipping cream

M A K E IT HEAT oven to 325°F. USE pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms ﬁne crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BRING cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely. DRIZZLE maple-ﬂavored sauce over cheesecake just before serving; sprinkle with remaining nuts. Substitute: Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash each of ground allspice and ground cloves; use instead of the pumpkin pie spice.

FOOD BAKING

[ SPIRITED

L AY E R S ]

LAYERS OF SPICED PUMPKIN BREAD, BOURBON-SCENTED CREAM, AND CANDIED PECANS COMBINE IN THIS HOLIDAY DESSERT DESERVING OF CENTERPIECE STATUS.

RECIPES BEGIN ON PAGE 132.

PUMPKIN BREAD TRIFLE

| November 2018

Try it! In our cover recipe, pomegranate seeds add little tangy bursts of ﬂavor.

PHOTO: CARSON DOWNING

The beauty of the triﬂe is that once you create each delicious part, it takes 15 minutes to assemble. Let it chill while you eat your turkey dinner—or up to 8 hours if you really want to plan ahead. Q

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

Alex White,

Pure Leaf Tea Master

Pure Leaf.

Our Thing is Tea.

FOOD IN SEASON

how SWEETthey are

It’s time to give thanks to the sweet potato—a versatile veggie for all seasons that can be used in all sorts of savory, citrusy and, yes, sweet little ways.

reat, you might be thinking, another story about sweet potatoes in November. But hold on a sec. You won’t ﬁnd any recipes for marshmallowtopped casseroles in these pages. Not because we don’t love them, but because you probably already have that handled. Instead, we’re focusing on the adaptability of these nutritious tubers: How they can be sliced, diced, spiralized, or roasted whole. How they take to familiar pairings (garlic and butter or broccoli) as well as less-expected ones (pineapple, pomegranate, or coconut) to yield inspiring new dishes. We offer a few more reasons to love this deliciously sweet and virtuous staple.

RECIPES BEGIN ON PAGE 135.

| November 2018

BY K E I T H PA N D O L F I 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

PO M EG R ANATE G L A Z E D SWE ET POTATO E S If you thought the spiralizer was a zucchini game changer, check out what it can do for orange and purple sweet potatoes. Toss the barely cooked curls in a cardamomand nutmeg-spiced sauce for this irresistible warm side dish.

1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, ⇒nely chopped 4 cups cornbread, toasted & chopped ¼ cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten ½ cup pecans, chopped (optional)

Prep Time: 20 min. | Cook Time: 45 min. 1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat for 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl. 2. Add cornbread, parsley and seasoning; mix lightly. Add in broth and egg, and mix until blended. Stir in pecans. 3. Spoon into lightly greased 2-quart casserole or souf⇓e dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min. Cook’s Tip: To toast cornbread, bake at 400°F for 10 min.

FOOD IN SEASON

THE OLD FARMER’S ALMANAC ONCE CALLED SWEET POTATOES “THE HEALTHIEST VEGETABLE OF THEM ALL.”

SALT- ROASTE D SWE ET S Warning: Once you’ve tasted the magic alchemy of salt roasting, you’ll reconsider regular baking. The bed of salt absorbs the moisture from the sweet potatoes and herbs, then the sweet potatoes reabsorb the trapped moisture. The result is sweet, salty perfection. Roast a head of garlic alongside; stir the cloves into softened butter to spread on top.

| November 2018

For salt roasting, use coarse kosher or sea salt. It’s a lot easier to wipe off than finely grained table salt.

100% GROWN IN IDAHO

CRISPY

Amazingly crispy on the outside, soft and tender on the inside. Try all seven varieties. GrownInIdaho.com In your grocerâ&#x20AC;&#x2122;s freezer.

FOOD IN SEASON

TATER TIPS To guarantee your sweet potatoes are sweet as can be, choose ﬁrm medium sizes (they aren’t as starchy as the big ones) with skin free of blemishes or scrapes. Store them in a cool, dry place and use within about two weeks. (All those sugars inside can cause them to mold.) When you’re ready to cook, wash and scrub them with a brush and slice or chop with your sharpest chef’s knife. Make cubing them a cinch by trimming the ends and the sides into a rectangular shape, then dicing into squares. No matter how you’ve prepped them, if you’re not ready to use the potatoes immediately, place them in cold water to prevent browning. SWE ET POTATO AN D PI N E APPLE G R ATI N Pineapple adds a touch of sweetness to balance the mild heat of the chile peppers. Cotija— an aged Mexican cheese made with cow’s milk—provides salty, creamy deliciousness. A S IAN - ST YLE SWE ET POTATO E S A vinaigrette of ginger, lemon, and soy, plus a handful of almonds and coconut, make this dish anything but routine. You can prep and roast the sweet potatoes and broccoli ahead of time then toss everything together right before serving.

| November 2018

A little bread. A little cheese. A lot of Wow.

When your body is calling for energy, power it with vitamins B6 and B12. You’ll ﬁnd them in Special K cereals, with tasty extras like real strawberries, sliced almonds & yogurt clusters.

FOOD IN SEASON

SWEET VARIETY

The number of sweet potato types available just keeps growing. Look for some of these in grocery stores and farmers markets. Or plant your own.

3 1

’ MYAN MAR PU R PLE ’

’ B ECCA’S PU R PLE ’

Sweet, buttery yellow ﬂesh with beautiful pink streaks and a more potatolike ﬂavor than most sweets.

A dark purple potato, it’s packed with bioﬂavonoids and adds vibrant color to potato casseroles and pies.

’ NAN CY HALL’

Once grown widely in the American South, gardeners still prize the heirloom for its tasty yellow ﬂesh.

‘O KI NAWAN PU R PLE ’

A longtime staple in Japan, this purple potato has high antioxidant

levels and a sturdy, creamy ﬂesh that makes it popular for mashing.

‘O’ H E N RY ’

An aromatic heirloom, it has a nutty ﬂavor with hints of honey.

’ M O LO K AI PU R PLE ’

Grown primarily in Hawaii, it has an almost berrylike flavor and firm flesh. Great for sweet potato fries.

You can ﬁnd a wide variety ‘CARO LI NA RU BY ’ of sweet potato Moist and subtly seedlings sweet with deep at sandhill orange ﬂesh. preservation.com. Q

November 2018 |

IT’S TURKEY TIME FOOD STYLING: GREG LUNA AND JENNIFER PETERSON; PROP STYLING: SUE MITCHELL

For the past 90 years, the BH&G® Test Kitchen has turned out hundreds of turkeys to make sure yours turns out golden on the outside and juicy on the inside. Here are our best tricks for buying, stuffing, carving, making gravy, and more.

| November 2018

BY M AG G I E G L I S A N P H OTO S B R I E PA S S A N O

football SEASON CALLS FOR THE GREAT TASTE OF HEINZ

Thanksgiving Tailgate Sandwiches 2 2 /3 6 2 1 1

/2 1

cups chopped roasted turkey cup HEINZ Real Mayonnaise slices cooked bacon, crumbled green onions, sliced (12 oz.) KING’S HAWAIIAN® sweet rolls (Do not separate.) cup whole berry cranberry sauce cup shredded cheddar cheese

HEAT oven to 325°F. COMBINE turkey, mayonnaise, bacon and onions. SEPARATE package of rolls into 2 blocks of 6 rolls each. Cut each block horizontally in half. Place bottom halves of rolls on parchment-covered baking sheet; spread with cranberry sauce. Top with turkey mixture and cheese. Cover with tops of rolls. BAKE 18 –20 minutes or until sandwiches are heated through and cheese is melted. Break apart to serve.

FO O D H OW TO CO O K

Stumped by how much turkey to buy? It’s simple: Plan on 1 lb. per person. If leftovers are a must (and aren’t they always?) make it 1¹⁄2 lb.

It’s best to thaw your turkey in the refrigerator because the cold prevents bacteria from growing. But you’ll need to plan ahead: Allow one day for each 4 pounds of turkey plus one extra day. If you’re short on time, there’s still hope. To speed the process, place the bird in a leakproof plastic bag and immerse in a sink of cold water. Change water every half hour, turning turkey occasionally. Totally out of time? You can roast still frozen, but it will take about 50 percent longer to cook.

ROASTE R WE LOVE : N O N STI C K L ARG E ROTI , $2 0 0 ; ALLCL AD .COM

[GOOD

T O K N OW ]

If you choose to stuff, do so just before roasting to keep bacteria from multiplying. Any stuffing that in a dish alongside.

COO K TI M E AT 32 5º F

STU F F LOOS E LY

TI E TH E LEG S

Wipe out the cavity with paper towels and spoon in stuﬃng loosely. You want some space for air to circulate so the stuﬃ ng cooks evenly and reaches a safe temperature at the same time as the turkey.

The more uniform the turkey’s shape, the more evenly it will roast. First, use kitchen string to tie the legs together, then to the tail (if it is still on the turkey). Second, tuck the wing tips behind the back to keep them from burning.

8 to 12 lb.

2¾ to 3 hr.

12 to 14 lb.

3 to 3¾ hr.

14 to 18 lb.

3¾ to 4¼ hr.

18 to 20 lb.

4¼ to 4½ hr.

20 to 24 lb.

4½ to 5 hr.

What about stuffed birds? They generally require 15 to 45 minutes more roasting time than unstuffed birds. If you go the stuffed-bird route, verify the center of stuffi ng reaches 165°F, too.

PHOTOS (STUFFING AND TYING): ANDY LYONS

LET IT THAW

Something worth sharing. The way you capture memories may be different now. ® But creating them has always been easy with Reynolds Wrap . Traditions change. Our quality hasn’t.

Recipes at ReynoldsKitchens.com/holidays

FO O D H OW TO CO O K

FLAVOR PERSONALITIES If your turkey is the only thing that never changes on your menu, we encourage you to try one of these low-risk, high-reward enhancers. BRINES

DRY RUBS

GLAZES

A RO M AT I C S

The meat traps some of the salty solution to render a moist, tender turkey. Prepare one, below, in a 10-qt. pot, cool, then add 12 cups ice. Add turkey, cover, and refrigerate 12 hours.

Liberally seasoning with spices and salt draws some moisture from the ﬂ esh and creates crispy skin. Spread half the rub under the breast skin and the other half over all the skin.

The sugars in a glaze caramelize the skin and create a lacquered ﬁ nish. Brush with half the glaze every 15 minutes the last hour of roasting; serve the other half alongside.

As they heat, these ingredients release flavored steam into the turkey cavity, ﬂavoring the meat from within. Aromatics aren’t eaten, so no need to remove the stems and peels.

BUT TE RY H E RB

THYM E - PE PPE RCO R N

Heat 12 cups water, 1½ cups each kosher salt and sugar, 8 sprigs thyme, 5 bay leaves, and 1 Tbsp. peppercorns.

SMOKY HERBES DE PROVE N C E

Combine 1 Tbsp. herbes de Provence, 2 tsp. smoked salt, 1¹⁄2 tsp. crushed red pepper, and 1 tsp. garlic powder.

SWE ET CO RIAN D E R CIDER-GINGER

Heat 8 cups water; 4 cups apple cider; ½ cup each sliced fresh ginger, kosher salt, and packed brown sugar; 4 strips orange zest; and 1 Tbsp. peppercorns.

Combine 1 Tbsp. packed brown sugar, ½ tsp. coarsely ground black pepper, 1 tsp. ground coriander, ½ tsp. onion powder, ½ tsp. dried thyme, and ½ tsp. kosher salt.

In a saucepan melt ¼ cup butter. Stir in ⅓ cup honey, 1 tsp. chopped fresh sage, 1 tsp. chopped fresh thyme, and ½ tsp. orange zest. O R AN G E - SAG E

DOU B LE C R AN B E R RY

Stuﬀ cavity with 1 orange, cut into wedges; 1 small shallot, halved; and 1 bunch sage sprigs.

In a saucepan bring 1 cup fresh cranberries, ½ cup maple syrup, ¼ cup cranberry juice, ¼ tsp. cayenne pepper to boiling. Simmer, uncovered, 15 minutes; stir in ¼ cup butter.

LE M O N -THYM E

PE AC H -VI N EGAR

In a saucepan combine 1 cup peach preserves, 2 Tbsp. cider vinegar, and 1 tsp. dry mustard; heat through.

Stuﬀ cavity with 1 lemon, cut into wedges; 1 medium onion, cut into wedges; 3 cloves garlic; and 1 bunch thyme sprigs.

WAR M & S PI CY ROS E MARY- MAPLE

Heat 12 cups water, 1 ½ cups kosher salt, 1 cup maple syrup, ½ cup packed brown sugar, 8 rosemary sprigs, 8 cloves peeled garlic, and 1 Tbsp. peppercorns.

| November 2018

Combine 1 tsp. sweet paprika; ½ tsp. each garlic powder, dried thyme, ground ginger, and kosher salt; ¼ tsp. each ground turmeric, ground cinnamon, and ground black pepper; and a dash ground allspice.

B ROWN S U GAR M U STAR D

In a saucepan bring 1½ cups packed brown sugar, 1 cup red wine vinegar, and 2 Tbsp. spicy brown mustard to boiling. Boil 5 minutes.

APPLE - ROS E MARY

Stuﬀ cavity with 1 medium apple, cored and cut into wedges; 1 medium red onion, cut into wedges; 1 bunch rosemary sprigs.

FO O D H OW TO CO O K

CARVE LIKE A PRO Patience is key. Let the roast turkey stand 15–20 minutes before carving (the temp will rise 5–10 degrees) to allow the meat to ﬁ rm so it’s easier to slice and to give juices time to redistribute through the meat.

6 1

[ S T E P - BY- S T E P ]

4 3

PU LL the legs

away from the body and cut joints attaching the thighs. 2 C UT the joints connecting the

drumsticks and thighs.

S LI C E

the thigh meat. 4 C UT oﬀ the wings. 5 C UT breast meat from the bone,

following as close to the rib cage as possible. 6 S LI C E the breast halves crosswise into slices.

A TALE OF TWO GARNISHES

You’ve spent hours roasting a delicious turkey and carved it like a champion. Now ﬁ nish it with a few colorful additions for maximum oohs and aahs. Cook some vegetables along with the bird, or embellish the platter with fresh fruits and herbs.

GRAVY TRAIN U S E TH E D RI PPI N G S

The drippings in the roasting pan are loaded with ﬂavor, as are the browned bits stuck to the bottom of the pan. Place the pan on the stove top over medium heat, add 1 cup chicken broth, and use a wooden spatula to scrape up the bits. S E PAR ATE TH E FAT

FRESH

Pour the broth mixture into a glass measuring cup. Skim the fat with a spoon and reserve; you’ll need ¹⁄4 cup. If you didn’t get that much, add melted butter. If you don’t have 2 cups liquid left, add additional broth. MAKE A RO UX

A lump-free gravy starts with a smooth roux (a thickener made by cooking ﬂour and fat). For that, you need equal proportions of each. In a saucepan heat the reserved ¼ cup fat over medium and whisk in ¼ cup ﬂour until smooth.

ROASTED

whisk the roux while gradually adding the 2 cups broth. Cook and stir until thickened and bubbly. Season to taste with salt and black pepper. Q

ILLUSTRATION: JOE MCKENDRY

COO K Continue to

CELEBRATING TOGETHER

seasonal settings Dress up the table with fresh greenery, metallic shine, and twinkling tealights.

â&#x20AC;&#x153;

makes you HAPPY!

A. Tabletop Geo, $7.97 B. Pewter Charger, $1.98 C. Lacey 12-Piece Dinnerware Set, $49.96 D. Alder Flatware, $1.88 each Also available online in a 20-Piece Set, $24.88 E. Ellis Shutter TV Storage Console, $249.00 F. Porcelain Serveware, from $2.48 G. Grey Tweed Tapered Drum Shade, $16.62 H. Gold Triangle Facet Lamp Base, $24.84 I. 23” x 28” Mirror, $24.88 each J. Distressed Medallion Area Rug, 5' x 7', $99.84 K. Assorted Lanterns, from $12.92 L. Assorted Hurricanes, from $9.94 M. 32 oz. Glass Candle, $14.93 N. Hammered Metal Candle, $9.92 O. Metallic Forest Scene Diﬀuser Set, $23.72 P. Assorted 3-Piece LED Pillar Candles, from $12.88

“

mood makers

Illuminate with lanterns, candles, and accessories for a welcoming home.

“

M P

Selections and prices may vary by store and online.

walmart.com/bhg

CELEBRATING TOGETHER makes you HAPPY! A

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O. 11" x 14" Black Float Frame, $9.87 each P. Metal Cage Table Lamp, $29.92 each Q. Montclair TV Storage Console, $196.00

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season's greetings Refresh and transform with bedding, towels, lamps and bath accessories.

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QUICK & EASY UPDATES B A Style & Quality you love for less

E D

A. Paprika Heathered Window Panel Pair, available in 76" x 84" or 76" x 95", $14.88

B. 5/8" Faceted Gold Rod, available in 28"-48" or 48"-84", from $15.87 C. Gray Angora Faux Fur Pillow, $12.87 D. Wandering Ikat Area Rug, 5' x 7', $79.87 E. Flynn Mid-Century Modern Bench, $95.00 available online only

also available in these colors:

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make you HAPPY! F F. Beige Textured Slub Window Panel, 50" x 84", $12.94 also available in these colors:

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I H

H. White Clipped Pom Pom Window Panel Pair, 76" x 84", $14.94 also available in these colors:

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ROGER SMITH

‘Gete-okosomin’ “Watching squash grow is a joy,” says Roger, a retired California farmer. The productive ‘Gete-okosomin’ is especially thrilling, he says. “One year I had four vines and got almost 1,000 pounds of squash.”

A CALIFORNIA FESTIVAL CELEBRATES THE WILD WORLD OF PUMPKINS AND THE PEOPLE WHO LOVE THEM. 106

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P H OTO S VICTORIA PEARSON P R O D U C E D BY MART Y ROSS

LESLIE GOLDMAN

‘Navajo Cushaw’ A Southern California gardener, Leslie runs an adopt-a-squash program at the expo that encourages kids to take home a pumpkin. One of his favorites is ‘Navajo Cushaw’. ”It’s one of the unique heirlooms of a culture.”

4 5

1 Anna Peach grows fragrant ‘Musquee de Provence’ on her Hawaiian farm. 2 ’Galeux d’Eysines’ 3 ’Zapallo Macre’ 4 Shannon McCabe of Baker Creek Heirloom Seeds ﬁrst encountered ‘Calabaza Abujo’ at a market in Peru. 5 Sisters Ida and Edi picked a ‘Spookie’ pumpkin from their yard. 6 Farmer Laura Bledsoe with a ‘Moapa’. 7 Yugoslavian ﬁnger fruit 8 The founder of a seed-saving group in Bosnia and Herzegovina, Vojin Kopuz holds a ‘Rouge Vif d’Etampes’.

umpkins may have their roots in ancient Central and South America, but they’ve been on a world tour for millennia. As people traveled with seeds, cultures across six continents adopted this member of the Cucurbitaceae family and cultivated their own local varieties. Today, one event brings together the international community of pumpkin growers: The National Heirloom Expo in Santa Rosa, CA. At this expo dedicated to all kinds of heirloom crops, pumpkins (and other squash) are the main event, lining the aisles and piled up to create a two-story tower. But more striking than anything is the sheer variety on display. Local schoolkids and farmers gather alongside pumpkin aﬁcionados from Hawaii, Yugoslavia, and Peru. Bumpy or striped, pocket-size or so big they require a pickup truck, pumpkins are clearly citizens of the world.

Botanically, all pumpkins— and some gourds—are a type of squash.

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Opposite page: Jere Gettle, founder of Baker Creek Heirloom Seeds and of the expo, with a giant ‘Zapallo Macre’ from Peru. Its bright yellow ﬂesh is good for soups or stews, pickles or jams. As part of a horticultural therapy program she runs for kids and adults in Mexico, Helen Juarez grows ‘Patisson Panache Jaune et Vert Scallop’. “Our country’s pumpkins are usually bigger, so this one is a real curiosity,” she says.

N AT H A N ‘SANTI’ LOU

‘Queensland Blue’ and ‘Mini Red Turban’ You don’t need a big garden to grow pumpkins, says Nathan, who cofounded Mongol Tribe, an ecology center in California. “Pick smaller heirloom varieties and plant the seeds together with your corn and pole beans for an abundant harvest.”

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109

M A K E DA O R I C H E AT O M

‘Pink Banana’ “My pumpkins are running all over the place,” says Makeda, founder of the WorldBeat Cultural Center in San Diego. Reaching about 40 pounds at maturity, the ‘Pink Banana’ is especially loved by kids who visit the center’s garden. “They can hug them, hold them, and eat them.” . .

2 3

4 1 ‘Spookie’ 2 Jeff Fiorovich grows the variegated ‘Night Fire’ pumpkin in his organic patch in Watsonville, CA. It can weigh anywhere from 30 to 100 pounds. “One thing is for sure, ‘Night Fire’ is a showstopper,” Jeff says. 3 ’Calabaza Abujo’ 4 Champion pumpkin grower Leonardo Urena has been entering giant pumpkins in contests for 18 years. This 1,033-pounder won the prize for prettiest in the category. The National Heirloom Expo features more than 4,000 different heirloom fruits and vegetables over three days in September. Go to theheirloom expo.com for next year’s dates.

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[ GROUND

RULES ]

HOW TO GROW Fall is high season for pumpkins, but to harvest your own, you’ll need to plan ahead. Buy seeds now through spring (try rareseeds.com or reneesgarden .com), then plant in early summer. Some need four months or more to mature.

Growing pumpkins is so satisfying and so interesting. Their sheer diversity is astounding. SHANNON MCCABE, BAKER CREEK HEIRLOOM SEEDS

PREP Before planting, amend your soil with compost and composted chicken manure, which have the right nutrients for pumpkins. Start seeds in the garden at the same time you set out tomato transplants. Soil temperature should be about 70°F. Sow seeds in well-drained soil in a sunny spot, following directions on the seed packet to allow the right amount of space between plants. In cold climates (Zones 2–5), give

plants a head start by sowing seeds indoors and transplanting to the garden in early summer. CARE Healthy leaves provide the nourishment needed to produce lots of pumpkins. The large leaves also protect the fruit from sunburn and help control weeds. Regular, deep watering (up to several times a week, depending on your climate and soil) will keep plants healthy. Drip irrigation is best. Pumpkins need pollinators to set fruit, so let bees do their work. Don’t use insecticides.

Pick oﬀ squash bugs (they look like stinkbugs) and their goldenorange eggs, which may appear on the undersides of leaves. Control powdery mildew with sulfur dust or spray. Contact with wet soil can cause the fruit to rot, so once pumpkins have formed on the vine, set them on a paper plate or a bed of straw. H A RV E S T Pumpkins are ready to pick when their colors develop and the stem goes from green to tan. Cut the stem 3–6 inches from the fruit, and leave the pumpkin in place for a day or two. You’ll notice some sticky sap at the cut. That’s OK; it prevents fungi from entering the cut. —MARTY ROSS Q

Water pumpkin plants at ground level to help avoid foliage diseases.

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TH E ART O F LI F E A former aerospace engineer traded her calculator for a camera and started a blog dedicated to documenting slices of nature. The great outdoors, and her siteâ&#x20AC;&#x2122;s signature minimalism, inspired her interiors, too.

A L L I N A DAY ’ S WO R K Mary Jo Hoﬀman’s blog, Still, is known for detailed photographs of things picked up during daily walks, like this assemblage called Color Study in Bronze. “The materials slowly built up on my desk,” Mary Jo says. “I noticed they were in the same palette, and a composition was born.” There are tulip poplar buds, driftwood gnawed by beavers, beetle-eaten linden leaves, and cross sections of an ash tree. P H OTO S BY V I C TO R I A P E A R S O N S T Y L E D BY L I Z G A R D N E R P R O D U C E D BY J E S S I C A T H O M A S

T WO FR AM E D PH OTOS , PART O F MARY J O ’S WE ST E LM CO LLECTI O N , HAN G I N TH E KITC H E N .

t’s almost too easy, Mary Jo Hoffman says of autumn. “It’s like being a kid in a candy store.” Crisp leaves crunch underfoot as she shops the forest floor for treasures. Tall pines, fiery red maples, and orange oaks form a tunnel around the trail outside her front door. “The hard part is that after a few weeks of photographing oaks, maples, and yellow birch leaves, I get tired of the rainbow-saturated images and want to mix it up.” So goes this aerospace engineer-turned-artist’s daily quest to find, photograph, and post a piece of nature to her popular site, Still. Today, instead of picking a flawless leaf, she’ll challenge herself to find the less obvious: perhaps a beetle shell to put under the camera, which, in a way, is like her microscope. “I am most excited when I can take a mundane subject, like a rotting leaf, and make a striking and memorable photo from it,” she says. Following a 15-year career at Honeywell, Mary Jo became a stay-at-home mom who tapped her creative juices while the I

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Mary Jo, top left, recently set up a studio in her walk-out basement. “I’m pretty tidy,” she says. “But if I’m in the middle of a project, the house can look like a tornado passed over the forest ﬂoor.” Built-in shelves, above, display sentimental pieces like a demijohn glass bottle picked up in France and books husband Steve, top right with daughter Eva, had as a student in Paris.

[ BREAKING

D OW N ]

S CA N D I N AV I A N ST Y LE For Mary Jo, Nordicinspired design comes down to three things: “There’s lots of white to reflect the northern light. It’s uncluttered, and it’s furnished with natural elements.” Here’s where to start:

PI LLOWS I N A M UTE D PALET TE AN D A M IX O F TE X TU RE S M I M I C TH E NATU R AL WOO D S AN D TE X TI LE S .

LET THE SUN SHINE

WA R M W I T H TEXTURE

SIMPLIFY SILHOUETTES

Uncovered windows let in light that’s reflected and amplified by white walls. (Which white? Mary Jo used untinted Sherwin-Williams paint in a matte finish for walls, satin for moldings, high gloss for floors.) “The style is not so much about modern furniture design as a reverence for light.”

Natural surfaces and organic fibers edge out cold for a casual and comfortable mood. Think stone, light woods (pine, maple, and whitewashed or cerused timber), and weathered concrete with wool, cotton, linen textiles, and furs.

Starting with the bare windows, focus on ways to streamline furnishings and simplify collections. For her accent pieces, it’s no surprise that Mary Jo goes natural and hyperlocal, and she makes frequent changes. “I like seasonal nature to take center stage,” she says.

Mary Jo took the coyote photo above the fireplace and enlarged it on cotton rag paper. The stump side tables are cut from old telephone poles. Branches from the woods provide color. “I stopped buying flowers in the grocery store probably about five years ago,” she says.

kids were in school by making art she kept private in bound journals. In 2012, when her children were older, she decided to go public with her daily documentation of specimens she finds mostly on the five meandering wooded trails surrounding her home north of St. Paul. She quickly gained a loyal following, including brands like Target and West Elm, and has since produced home collections for both companies. Mary Jo laughs about launching her blog in the dead of winter, which in Minnesota means many of her would-be subjects were covered in snow. But she now credits the frozen landscape’s constraint for helping her become a better observer. The distinctiveness of the seasons in the Upper Midwest provides an ever-changing color palette and near-constant discoveries. In the spring she looks forward to watching purple alliums burst their skins. Summer rainstorms make a dramatic entrance over the lake behind her house, with winds that sometimes shake loose birds’ nests. She reveals each season with vivid images composed on bright white, or sometimes black, backgrounds. She arranges her subjects—found seedpods, tufts of fur, a butterfly wing, dried berry

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A SPARE INTERIOR, WITH LOTS OF LIGHT SURFACES, ALLOWS THE NATURAL LIGHT TO BE MAXIMIZED AND REFLECTED, WHICH IS SO IMPORTANT LIVING AT 45 DEGREES LATITUDE. MARY JO HOFFMAN

E X TE RI O R TRICORN BL ACK SW 625 8 SHERWIN WILLIAMS

bunches—simply and graphically. The minimal aesthetic of her blog spills over to the 1970s ranch she shares with her husband, Steve, and their two kids, Eva and Joe. All-white surfaces, down to the painted plywood subfloors, form a museumlike setting for organic textures and modern furnishings. “In the past six years I’ve evolved our home to reflect the Scandinavian minimalism I’m drawn to. At first I said to the kids and my husband, ‘Just let me try this. If we don’t like it, we can change it.’” Her family approved. “I think the lack of clutter was calming, and the house became this oasis.” Decks off the front and terraced along the back of the house extend the living space to the outdoors, which is where you’ll find the family most of the time. “I recently came across the term citizen naturalist,” Mary Jo says. “I think our whole family would fit that description. We’re curious about our environment and like to know the names of things, so we spend a lot of time thumbing through field guides and looking up names and images on Google.” —KELLY RYAN KEGANS Q

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BUYING INFORMATION : BHG.com/Resources

In the summer and early fall a screen porch becomes a guest bedroom, this photo. Walls were painted the same matte black as the exterior. Steve built the coupleâ&#x20AC;&#x2122;s bed, opposite, out of a dock and the trunk of a fallen white oak in their backyard.

I MAY WANT A MORE FEATHERED NEST AS I GET OLDER, BUT FOR NOW THE SIMPLICITY AND CALM OF AN UNCLUTTERED ENVIRONMENT SUITS ME. MARY JO

the

AT TV PERSONALITY AND COOKBOOK AUTHOR CARLA HALL’S THANKSGIVING TABLE, START WITH THE SIDE DISHES—THEN SEE IF YOU STILL HAVE ROOM FOR TURKEY.

The turkey is the turkey, but for Carla Hall, “Thanksgiving is all about the sides.” She relies on ones that pay homage to her Southern roots, with a sprinkle of global ﬂavor.

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PHOTO: GABRIELE STABILE; RECIPES: CARLA HALL AND GENEVIEVE KO

QUEEN OF SIDES

hen Carla Hall was growing up in Nashville, Thanksgiving at her grandmother’s house included turkey, a country ham, chicken, multiple desserts, and lots of side dishes. There was corn bread dressing, mac and cheese, sweet potatoes, bitter greens, green beans, and “always some kind of pickle.” By the time Carla hosted the meal for the ﬁ rst time—a Friendsgiving-type gathering in Washington, D.C.—she had been through culinary school and worked in restaurants,

C R AN B E RRY SAUC E WITH Q U I N C E & PE AR

Carla tops her cranberry sauce with fresh orange sections, but it’s the additions you can’t easily see—chopped pears and quince paste—that set the side apart.

PAN - ROASTE D CAB BAG E , CARROT, AN D C E LE RY ROOT

In contrast to typical long-cooked veggie sides, this dish maintains some of the fresh crunch of three autumn favorites. PHOTOS B L AI N E M OATS FOOD ST YLING G REG LU NA PRODUCED BY NAN CY WALL H O PKI N S

C RE AM E D K ALE

Creamed spinach is the classic, but sturdy kaleâ&#x20AC;&#x2122;s bitterness better cuts through the rich cream.

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BENNE PU LL-APART RO LLS

Carla forms her tender yeast rolls into a pull-apart wreath both for the beauty of the presentation and because she loves the idea of friends and family literally breaking bread together during the meal.

S MAS H E D POTATO E S & B ROWN BUT TE R VI NAIG RET TE

Carla turns humble baked new potatoes into something special and surprising with a brown buttermustard seed vinaigrette and

PIC KLE TRIO

Quick-pickled apples, turnips, and green beans (spiced with cardamom, allspice, and chile pepper) help refresh the palate between indulgent bites.

what? It didn’t feel like Thanksgiving.” These days Carla, longtime cohost of The Chew (which wrapped this past summer after seven seasons) and a two-time favorite on Top Chef, marries nostalgia and modernity on the holiday table. She does the same in her new cookbook, Carla Hall’s Soul Food: Everyday and Celebration, tracing foods from Africa and the Caribbean to the American South and recasting the dishes of her heritage with an eye toward lightness and variety, without losing sight of cultural connections. When she and her husband, Matthew Lyons, host the holiday, Carla reinvents the standard corn bread dressing from her grandmother’s buffet as a ﬂuff y spoon bread and the sweet potato casserole as pan-roasted root vegetables.

November 2018 |

123

Instead of traditional mashed potatoes, she flattens whole baked new potatoes and drizzles on a vinaigrette made with whole mustard seeds that pop deliciously in your mouth. On the more nostalgic side, she wouldn’t consider hosting the meal without making soft dinner rolls, as her grandmother did. Carla forms hers into an impressive pull-apart ring and adds a sprinkle of benne (sesame) seeds as a nod to the Southern specialty benne wafers. “There’s nothing like that delicious yeasty smell when you pull those rolls out of the oven,” she says. “You look at everybody and say, ‘Come on, give me props.’” Also, the bread is essential for sopping up the meal’s juices. When deciding on her sides, Carla goes for a vibrant mix of flavors, textures, and colors. “Every great side dish fits into a category: sweet, creamy, savory, nutty, bitter, or sour,” she says. “I want a little bit of everything.” —JOE YONAN Q

S POO N B RE AD DRESSING

Carla takes Southern spoon bread (think of it as corn pudding meets souﬄé) and adds celery and poultry seasoning to give it the ﬂavor of Thanksgiving dressing.

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SO RG H U M WITH BUT TE RN UT SQ UAS H

Most cooks think of sorghum as a syrup, but it’s an ancient grain that came to the South from West Africa. Its mild, nutty ﬂavor pairs nicely with earthy butternut squash, celery, and toasted pepitas in this hearty grain salad.

RECIPES BEGIN ON PAGE 126.

FOOD RECIPES

THE

KITCHEN COOKBOOK

THE QUEEN OF SIDES BENNE PULL-APART ROLLS

Benne is an African word for sesame (benne seeds originally came to the States from Africa). You can substitute white sesame seeds, but if you can ﬁnd heirloom benne, they have a more pronounced nutty, dark honey ﬂavor. Try ansonmills.com. HANDS-ON TIME 40 min. TOTAL TIME 2 hr. 25 min. 1

cup whole milk ¹⁄3 cup sugar 2 pkg. active dry yeast 3³⁄4 cups all-purpose ﬂour ¹⁄4 cup unsalted butter, softened 3 large eggs 1¹⁄2 tsp. salt 2 Tbsp. benne seeds or white sesame seeds 1 Tbsp. black sesame seeds 2 Tbsp. chopped fresh herbs, such as oregano, thyme, rosemary, and/or sage

1. In a small saucepan heat milk and

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SMASHED POTATOES & BROWN BUTTER VINAIGRETTE HANDS-ON TIME 25 min. TOTAL TIME 1 hr. 15 min. 12 2 2 4

¹⁄2 12

medium red potatoes, scrubbed (about 3¹⁄2 lb.) Tbsp. olive oil Tbsp. apple cider vinegar tsp. yellow mustard seeds cup unsalted butter fresh sage leaves

1. Preheat oven to 375°F. Line a 15×10-inch baking pan with parchment paper. Place potatoes in pan. Rub with olive oil. Bake about 1 hour or until tender when pierced with a knife. 2. Meanwhile, in a small saucepan combine 1 cup water, 1 Tbsp. vinegar, the mustard seeds, and ¹⁄2 tsp. kosher salt. Bring to boiling. Reduce to medium. Simmer, uncovered, 10 minutes or until seeds soften. Remove from heat. Pour through a fine-mesh sieve into a bowl, reserving seeds and cooking liquid. 3. In a large skillet melt butter over medium. Carefully add sage leaves. (Butter may spatter.) Cook 3 minutes or until crisp, turning leaves occasionally. Use a slotted spoon to transfer sage to a plate lined with paper towels; sprinkle with ¹⁄8 tsp. kosher salt. Cook butter 2 minutes more or until light brown and nutty, stirring often. (Pay attention—the butter can quickly go from golden to burned.) Transfer to a medium bowl. 4. For vinaigrette: Whisk reserved cooking liquid, remaining 1 Tbsp. vinegar, and ¹⁄2 tsp. salt into brown butter until emulsified. Whisk in mustard seeds. 5. Using the bottom of a measuring cup or a drinking glass, press each potato to about ¹⁄2-inch thickness, keeping the potatoes in one piece. Transfer to a serving plate; drizzle with vinaigrette. Top with sage leaves and sprinkle with sea salt flakes. Makes 12 servings. PER SERVING 187 cal, 11 g fat, 20 mg chol, 227 mg sodium, 21 g carb, 2 g fiber, 2 g sugars, 3 g pro.

PHOTO: BLAINE MOATS; FOOD STYLING: GREG LUNA

R E C I PE S F RO M PAG E S 12 0 –12 5

sugar over medium until warm (105°F to 115°F). Pour into a large bowl. Stir in yeast; let stand 5 minutes or until foamy. 2. Add 1 cup flour, the butter, 2 eggs, and the salt. Beat with mixer on low until smooth. Beat in as much remaining flour as possible, then stir in any remaining. 3. Turn dough out onto a lightly floured surface. Knead 4 minutes to work in any remaining flour or until soft and smooth but slightly sticky. 4. Place dough in a generously buttered bowl, turning to coat surface of dough. Cover; let rise in a warm place until double in size (1 to 1¹⁄2 hours). 5. Meanwhile, line a large baking sheet with parchment paper. Draw a 12-inch circle on paper. (A plate makes a good guide.) Turn paper over. 6. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Divide into six pieces. Divide each of those into six pieces. Shape into 36 balls, pinching edges of dough under each ball to form a tight seamless round. Arrange 20 of the balls ¹⁄2 inch apart on drawn circle. Arrange remaining 16 balls about 1 inch inside the circle of dough. (Rolls will expand to touch during baking.) Cover loosely with a towel; let rise in a warm place until nearly double in size (about 30 minutes). 7. Preheat oven to 375°F. In a small bowl whisk the remaining egg with 1 Tbsp. water. Gently brush rolls with egg wash. Sprinkle with benne and sesame seeds and chopped herbs. Bake 15 to 18 minutes or until golden brown. Top with fresh herb sprigs. Makes 36 rolls. MAKE-AHEAD TIP After baking, let cool; wrap in heavy foil. Freeze up to 1 month. To reheat, bake frozen wrapped rolls at 350°F for 15 minutes or until warm. PER ROLL 82 cal, 2 g fat, 20 mg chol, 107 mg sodium, 13 g carb, 1 g fiber, 2 g sugars, 2 g pro.

CARLA HALL

CRANBERRY SAUCE WITH QUINCE & PEAR

Carla Hall’s secret ingredient is quince paste, aka membrillo. Its high pectin content thickens the sauce, and its sweet fruity ﬂavor balances the tartness of the cranberries. HANDS-ON TIME 20 min. TOTAL TIME 3 hr. 40 min., including cooling 1 3 2

1 1

orange cups fresh or frozen cranberries, thawed if frozen medium Bosc pears, peeled, cored, and cut into ¹⁄2-inch pieces (2³⁄4 cups) 8- to 10-oz. container quince paste Tbsp. grated fresh ginger

1. Remove three thin strips zest from orange, then section it (see how-to, below right). Cover; refrigerate sections. 2. In a large saucepan combine zest, cranberries, pears, quince paste, 1 cup water, the ginger, and 1 tsp. kosher salt. Bring to boiling, stirring to dissolve quince paste. Reduce heat. Simmer, uncovered, 20 minutes or until fruit softens, stirring occasionally. Let cranberry sauce cool 1 hour. Chill, covered, at least 2 hours.

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red pepper, and ¹⁄2 tsp. kosher salt. Transfer to a serving dish. Top with chives. Makes 12 servings. PER SERVING 75 cal, 4 g fat, 112 mg sodium, 10 g carb, 3 g ﬁber, 4 g sugars, 1 g pro.

PAN-ROASTED CABBAGE, CARROT, AND CELERY ROOT

TOTAL TIME 30 min.

Celery root, or celeriac, is a knobby vegetable that has an assertive celery- and parsley-like ﬂavor. TOTAL TIME 25 min. 3 4

Tbsp. vegetable oil cups shredded red or green cabbage 3 cups thinly sliced carrots 3 cups peeled, chopped celery root 1¹⁄2 cups ﬁnely chopped onion 5 cloves garlic, minced 2 Tbsp. apple cider vinegar ¹⁄2 tsp. crushed red pepper Snipped fresh chives

1. Heat an extra-large cast-iron skillet over medium-high 2 minutes. Add 2 Tbsp. vegetable oil; carefully swirl to coat the bottom of the pan. Add cabbage, carrots, and celery root; stir to combine and spread in an even layer. Cook, without stirring, 1 minute. Cook 2 minutes more or until starting to brown, stirring frequently. Move vegetables to one side of skillet. You will need about a third of the skillet cleared for the next step. 2. Add remaining 1 Tbsp. oil and the onion to empty side of skillet. Cook 2 minutes or until light brown, stirring occasionally. Add garlic; stir to combine all vegetables. Stir in vinegar, crushed

CREAMED KALE 2 1 4

¹⁄2 ¹⁄2 2 2

cups heavy cream cup ﬁnely chopped onion cloves garlic, thinly sliced tsp. crushed red pepper tsp. freshly grated nutmeg Tbsp. vegetable oil lb. fresh Tuscan (lacinato) or curly kale, stemmed and thinly sliced (about 16 cups)

1. In a 4- to 6-qt. pot bring cream to boiling. Cook, uncovered, over medium-high 8 minutes or until cream starts to thicken and is reduced to 1¹⁄2 cups. Add ¹⁄2 cup onion, the garlic, crushed red pepper, nutmeg, ¹⁄2 tsp. kosher salt, and ¹⁄4 tsp. black pepper. Bring to boiling; reduce to medium. Simmer 5 to 7 minutes or until thickened, stirring occasionally. 2. Meanwhile, in an extra-large skillet heat oil over medium-high. Add remaining ¹⁄2 cup onion and a ¹⁄2 tsp. kosher salt. Cook 1 minute, stirring frequently. Reduce to medium. Add kale, a handful at a time, stirring until wilted after each addition. Cook, covered, 10 minutes or until kale is tender, stirring occasionally. Working in batches, use tongs to squeeze excess liquid from kale; transfer mixture to cream mixture. Stir to combine. Makes 10 to 12 servings. PER SERVING 218 cal, 20 g fat, 54 mg chol, 142 mg sodium, 7 g carb, 2 g ﬁber,

SECTIONING CITRUS Cut a thin slice off the top and bottom, then cut off the peel and the white pith. Working over a bowl to catch juices, slice between the flesh and the membrane on either side of each segment to free slices.

PHOTO: (PORTRAIT) GABRIELE STABILE

I LIKE TO GET CREATIVE WITH MY COOKING BUT STILL MAKE FOOD GROUNDED IN TRADITION AND CONNECTED TO THE FAMILIAR.

3. Just before serving, top sauce with orange sections. Makes 4¹⁄2 cups. MAKE-AHEAD TIP Refrigerate sauce in an airtight container up to 2 weeks. PER ¹⁄3-CUP SERVING 99 cal, 109 mg sodium, 24 g carb, 5 g ﬁber, 16 g sugars, 1 g pro.

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FOOD RECIPES

Spoon in the name hints at the puddinglike texture of this dish. It puff s up during baking and will naturally fall as it cools. HANDS-ON TIME 25 min. TOTAL TIME 1 hr. 15 min. 3 1

¹⁄2 ¹⁄2 2 1 1 1 1 3

Tbsp. unsalted butter, softened cup finely chopped onion cup finely diced celery tsp. poultry seasoning* cups whole milk Tbsp. sugar cup fine-ground yellow cornmeal 11-oz. can whole corn kernels, drained tsp. baking powder large eggs

1. Preheat oven to 375°F. Generously grease a 3-qt. baking dish. 2. In a large saucepan melt butter over medium. Add onion, celery, and 1¹⁄2 tsp. kosher salt. Cook 4 minutes or until just tender, stirring often. Add poultry seasoning; cook and stir 1 minute. 3. Add milk, 1 cup water, and the sugar. Bring to boiling. Gradually add cornmeal, whisking constantly. Cook 5 minutes or until thick and smooth, whisking constantly. Remove from heat; stir in corn kernels and baking powder. Let cool about 20 minutes or until lukewarm, stirring often. 4. In a large bowl beat eggs with a mixer on high 5 to 7 minutes or until light yellow and foamy. Working in three batches, add eggs into cornmeal, gently folding until incorporated. Transfer to prepared baking dish.

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PICKLE TRIO

Carla uses two kinds of vinegar for the best ﬂavor and acidity. HANDS-ON TIME 30 min. TOTAL TIME 1 hr. 30 min., plus overnight chilling large red apples, cut into ¹⁄4- to ¹⁄2-inch-thick crosswise slices or wedges (you should have 12 total) 5 cardamom pods, cracked 6 to 8 oz. fresh green beans, trimmed 1 fresh red chile pepper, halved lengthwise (optional) 8 oz. turnips, trimmed, peeled, quartered, and sliced ¹⁄2 inch thick (1¹⁄2 cups) 10 whole allspice, cracked 1 cup white wine vinegar 1 cup apple cider vinegar ²⁄3 cup sugar

1. Place apple slices and cardamom in a pint jar. Place green beans and, if desired, chile pepper in a second pint jar. (If necessary, trim beans to leave ¹⁄4-inch headspace.) Place turnips and allspice in a third jar. 2. In a large saucepan stir together vinegars, 1 cup water, the sugar, and 1 Tbsp. kosher salt over high. Bring to boiling, stirring to dissolve sugar. Pour into ﬁlled jars, leaving ¹⁄4-inch

headspace. Seal; let cool slightly. Refrigerate at least 1 day. Best eaten within 4 days. Makes 12 servings. PER SERVING 70 cal, 274 mg sodium, 16 g carb, 1 g ﬁber, 14 g sugars.

SORGHUM WITH BUTTERNUT SQUASH

Sorghum is an ancient cereal grain that has “largely been forgotten, but I am bringing it back,” Carla says. “Its nuttiness and chewiness pair so well with earthy and tender squash.” HANDS-ON TIME 25 min. TOTAL TIME 1 hr. 30 min. 1 2

¹⁄2 ¹⁄2 2 2 1 2

¹⁄4 2

cup whole sorghum grain or farro Tbsp. extra virgin olive oil cup finely diced onion cup thinly sliced celery cloves garlic, minced cups finely diced or thinly sliced butternut squash tsp. chopped fresh thyme leaves tsp. red wine vinegar cup finely chopped fresh Italian parsley Tbsp. pepitas, toasted (see how-to, page 135)

1. Prepare sorghum according to package instructions. 2. In a large skillet with straight sides heat oil over medium-high. Add onion, celery, garlic, ¹⁄2 tsp. kosher salt, and ¹⁄4 tsp. black pepper. Cook and stir 2 minutes. Add squash; cook 6 minutes, stirring occasionally. Add thyme; cook 3 minutes more or until squash is tender, GET MORE OF CARLA stirring occasionally. Stir in Carla adds vinegar; cook 1 minute or her signature until it evaporates. style to over 3. Add cooked sorghum 150 recipes in her and ¹⁄2 tsp. kosher salt; heat new book, Carla through. Stir in parsley; Hall’s Soul remove from heat. Transfer Food: Everyday to a serving dish; top with and Celebration. pepitas. Serves 10 to 12. Available October 23. $30; PER SERVING 122 cal, 5 g fat, harperwave.com 119 mg sodium, 19 g carb, 2 g ﬁber, 2 g sugars, 3 g pro.

PHOTO: (FOOD) BLAINE MOATS; FOOD STYLING: GREG LUNA

SPOON BREAD DRESSING

5. Bake 20 to 25 minutes or until puffed, golden brown, and top springs back when lightly touched. If desired, top with celery leaves, additional butter, and freshly cracked black pepper. Serves 8. *TIP You can use purchased poultry seasoning, but Carla mixes her own special blend with spices you probably have on hand: In a spice grinder or mortar and pestle grind 1 tsp. dried sage, 1 tsp. dried thyme, 1 tsp. dried rosemary, ¹⁄4 tsp. dried oregano, ¹⁄4 tsp. celery seeds, and ¹⁄8 tsp. freshly grated nutmeg until finely ground. Makes 3¹⁄2 tsp. PER SERVING 206 cal, 10 g fat, 91 mg chol, 400 mg sodium, 23 g carb, 2 g fiber, 7 g sugars, 7 g pro.

HAIR HEALTH

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Nutmeg is sold whole or ground. If freshly grating whole, use half the amount called for. HANDS-ON TIME 35 min. TOTAL TIME 3 hr. 20 min., including cooling

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| November 2018

NEW!

BIG VANILLA 3. Core and finely chop apples. 4. In a large bowl beat ²⁄3 cup butter with a mixer on medium-high 30 seconds. Add granulated sugar; beat 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in apple butter and ¹⁄4 cup maple syrup. (Batter may appear curdled.) Gradually beat in flour mixture on low until combined. Fold in half the apples. Spread batter evenly into prepared tube pan. 5. Bake 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan; let cool slightly on wire rack. 6. Meanwhile, for apple topper: In a large skillet melt remaining ¹⁄3 cup butter over medium. Add remaining apples; cook and stir 1 to 2 minutes or until softened. Stir in brown sugar and cream. Bring to boiling, stirring to dissolve sugar. Boil gently, uncovered, 2 to 3 minutes. Remove from heat. Stir in remaining 2 Tbsp. maple syrup; cool slightly. Spoon over warm cake; pass remaining. Makes 12 slices. MAKE-AHEAD TIP The cake may be stored at room temperature without the topping up to 24 hours. PER SLICE 540 cal, 19 g fat, 79 mg chol, 383 mg sodium, 90 g carb, 4 g fiber, 66 g sugars, 4 g pro.

CRANBERRYWALNUT TART HANDS-ON TIME 30 min. TOTAL TIME 1 hr.

FLAVOR

1. Preheat oven to 400°F. Line a 14×5-inch rectangular (or 9-inch round) tart pan and a baking sheet with foil. 2. In a large bowl combine ﬂour, 1 Tbsp. sugar, and 2 tsp. orange zest. Cut in butter until pieces resemble ﬁne crumbs. Stir in 3 Tbsp. ice-cold water just until moistened. Gather mixture into a ball, kneading until it holds together. 3. Press dough into bottom and up sides of prepared pan. Place pan on lined baking sheet. Bake 7 to 8 minutes or until set and golden. Transfer to a wire rack. Top with walnuts. 4. Meanwhile, in a medium saucepan combine ¹⁄2 cup sugar and the cream. Bring to boiling, stirring to dissolve sugar. Cook and stir 1 minute. Remove from

20 minutes or until top is brown. Cool on a rack. 5. Meanwhile, in a food processor pulse until coarsely chopped the remaining ¹⁄4 cup sugar, 2 cups cranberries, 2 tsp. zest, and orange sections. Transfer to a bowl; stir in remaining cranberries. Let stand at least 30 minutes, stirring occasionally. Spoon over tart. Makes 10 servings. MAKE-AHEAD TIP Knead and shape pastry dough into a disc, wrap tightly in plastic, and freeze up to 1 month. Thaw at room temperature 1 hour or until pliable. When you are ready to bake, proceed with Step 3. PER SLICE 282 cal, 14 g fat, 15 mg chol, 8 mg sodium, 36 g carb, 3 g ﬁber, 20 g sugars, 4 g pro.

BIG FOOD FOR

BIG DAYS

1¹⁄4 cups all-purpose ﬂour ³⁄4 cup sugar plus 1 Tbsp. 4 tsp. orange zest ¹⁄3 cup cold butter, cut up 1¹⁄4 cups coarsely chopped walnuts ¹⁄2 cup heavy cream 1 tsp. vanilla

LATTE

2¹⁄4 cups fresh or frozen cranberries, thawed if frozen 2 oranges, peeled and sectioned (see how-to, page 128)

BIG DAYS

FOOD RECIPES

ARE RIPE WITH POTENTIAL

1¹⁄4 cups cold butter, cut up ³⁄4 cup buttermilk 1 egg 1¹⁄2 cups heavy cream ¹⁄4 cup mascarpone cheese ¹⁄2 cup pomegranate seeds (see how-to, below)

HANDS-ON TIME 25 min. TOTAL TIME 2 hr.

¹⁄4 cup honey plus 3 Tbsp. 2

Tbsp. lemon juice ¹⁄2 tsp. ground cardamom 2 ripe ﬁrm red and/or green pears (such as Anjou or Bosc), cored, halved, and thinly sliced 2³⁄4 cups all-purpose ﬂour ¹⁄3 cup sugar 2 tsp. baking powder ¹⁄4 tsp. baking soda ¹⁄4 tsp. salt

BIG FOOD

HOW TO DESEED A POMEGRANATE

FOR

BIG DAYS

SCO R E TH E TO P

SUBMERGE IN WATER

Trim top and bottom to expose the seeds. Make two 1-inchdeep cuts across the top to loosen the fruit.

Working in a bowl of water, split the fruit in half. Separate seeds from the peel and white membranes.

134

| November 2018

D I SCAR D M E M B R AN E S

The white membranes are too bitter to eat. Use a slotted spoon to remove them.

PHOTO: (SHORTCAKE) BLAINE MOATS; FOOD STYLING: GREG LUNA

SHEET-PAN SHORTCAKE WITH MASCARPONE CREAM AND PEARS

1. In a large bowl combine ¹⁄4 cup honey, the lemon juice, and cardamom. Add pears; toss. Cover; let stand 1 to 2 hours, stirring occasionally. 2. Preheat oven to 350°F. In an extralarge bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl whisk together buttermilk and egg. Add egg mixture to flour mixture, stirring with a fork just until moistened. (Dough will be crumbly.) 3. Using floured hands, press dough evenly in a 15×10-inch baking pan. Brush with additional buttermilk; sprinkle with additional sugar. Bake 25 minutes or until light brown. Let cool in pan on wire rack. 4. In a large bowl beat heavy cream, mascarpone cheese, and remaining 3 Tbsp. honey with a mixer on medium-high 3 minutes or until stiff peaks form. Top shortcake with whipped cream, pears and honey sauce, and pomegranate seeds. Makes 16 slices. MAKE-AHEAD TIP Store without topping at room temperature up to 24 hours. PER SLICE 367 cal, 25 g fat, 81 mg chol, 266 mg sodium, 33 g carb, 1 g fiber, 15 g sugars, 4 g pro.

FILL UP FOR Cover recipe 3³⁄4 1 1 4 3¹⁄3 2 2 1¹⁄2 2¹⁄2 1 1 2

PUMPKIN BREAD TRIFLE HANDS-ON TIME 1 hr. TOTAL TIME 2 hr.

cups granulated sugar 15-oz. can pumpkin cup vegetable oil eggs cups all-purpose ﬂour tsp. baking soda tsp. pumpkin pie spice cups chopped pecans cups heavy cream 8-oz. carton sour cream cup powdered sugar Tbsp. bourbon or milk

HOW SWEET THEY ARE

BIG DAYS

ASIAN-STYLE SWEET POTATOES HANDS-ON TIME 20 min. TOTAL TIME 50 min.

to 2¹⁄2 lb. sweet potatoes, peeled and cut into ¹⁄2-inch cubes (6 cups) 1¹⁄2 cups sliced onion 3 Tbsp. vegetable oil 3 cups broccoli ﬂorets ¹⁄3 cup almond butter 3 Tbsp. lemon juice 3 Tbsp. soy sauce 1 Tbsp. minced garlic 1 Tbsp. grated fresh ginger ¹⁄4 tsp. crushed red pepper ¹⁄4 cup unsweetened ﬂaked coconut, toasted (see how-to, below) ¹⁄4 cup chopped almonds or pecans, toasted 2

1. Preheat oven to 425°F. In a large bowl combine sweet potatoes, onion, oil, ¹⁄2 tsp. salt, and ¹⁄4 tsp. black pepper. Divide among two 15×10-inch baking pans. Roast on two racks 15 minutes. Add broccoli. Roast 10 minutes more or until potatoes and broccoli are browned and tender. 2. Meanwhile, in a TOASTING bowl whisk ¹⁄3 cup NUTS, SEEDS, water, the almond OR COCONUT butter, lemon FLAKES juice, soy sauce, Spread in a shallow baking garlic, ginger, pan. Bake and crushed at 350°F for red pepper until 5 minutes or smooth. until lightly 3. Transfer toasted and vegetables to a fragrant, shaking platter. Drizzle pan once or with dressing. Top twice. Transfer to with coconut and a bowl; let cool. nuts. Serves 6. MAKE-AHEAD TIP Refrigerate roasted vegetables and dressing separately up to 3 days. Reheat veggies before topping. PER SERVING 345 cal, 19 g fat, 812 mg sodium, 39 g carb, 8 g ﬁber, 10 g sugars, 9 g pro.

BIG FOOD FOR

BIG DAYS

1. Preheat oven to 350°F. Grease bottoms and 2 inches up sides of two 9×5-inch loaf pans. 2. In a large bowl stir together 3 cups granulated sugar, the pumpkin, oil, ²⁄3 cup water, and the eggs until combined. In a medium bowl whisk together flour, baking soda, pumpkin pie spice, and 1 tsp. salt. Stir into pumpkin mixture. Spoon into prepared pans. Bake 1 hour or until a toothpick comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans; let cool completely. 3. Grease a baking sheet. Place pecans close together in a single layer on prepared sheet pan. In a small saucepan bring 3 Tbsp. water and remaining ³⁄4 cup granulated sugar to boiling, without stirring, over medium. Cook, without stirring, 6 minutes or until golden, brushing pan sides with water to prevent crystals from forming. Pour over pecans. Let cool; break into pieces. 4. In a bowl beat heavy cream, sour cream, powdered sugar, and bourbon with mixer on high until stiff peaks form. 5. Cut one loaf into 1-inch cubes. (Freeze second loaf up to 1 month.) In a large trifle dish make three layers of bread cubes, pecans, cream, and, if desired, pomegranate seeds and caramel ice cream topping. Serve immediately or chill up to 8 hours. Makes 16 servings. PER SERVING 685 cal, 39 g fat, 97 mg chol, 338 mg sodium, 80 g carb, 2 g fiber, 57 g sugars, 7 g pro.

R E C I PE S F RO M PAG E S 82 – 8 8

FOOD RECIPES

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SALT-ROASTED SWEETS HANDS-ON TIME 10 min. TOTAL TIME 1 hr. 25 min.

POMEGRANATEGLAZED SWEET POTATOES TOTAL TIME 25 min.

1¹⁄2 lb. orange and/or purple sweet potatoes, peeled and spiralized* (6 cups) ¹⁄3 cup pomegranate juice or orange juice ¹⁄3 cup honey 3 Tbsp. butter ¹⁄2 tsp. ground cardamom ¹⁄8 tsp. freshly grated nutmeg or ¹⁄4 tsp. ground nutmeg ¹⁄4 cup chopped fresh Italian parsley ¹⁄4 cup chopped fresh mint ¹⁄2 cup pomegranate seeds

1. In a 6-qt. pot bring lightly salted water to boiling. Add sweet potato spirals. Cook, uncovered, 2 minutes (cook purple sweet potatoes for only 1 minute). Drain. 2. In the same pot stir together pomegranate juice, honey, butter, ¹⁄2 tsp. salt, ¹⁄4 tsp. black pepper, the cardamom, and nutmeg over high. Bring to boiling, stirring to melt butter; reduce heat. Simmer, uncovered, 5 minutes or until glazing consistency. Add sweet potatoes; gently toss to glaze. Heat through, then remove from heat and stir in fresh herbs. Top with pomegranate seeds before serving. Makes 6 to 8 servings. *TIP If you do not have a spiralizer, thinly slice potatoes, then cut into ¹⁄8- to ¹⁄4-inch-wide matchsticks.

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| November 2018

1¹⁄2 cups kosher salt 4 medium sweet potatoes, scrubbed and dried (about 2 lb.) 1 bulb garlic 8 fresh rosemary and/or thyme sprigs 2 Tbsp. olive oil ¹⁄4 cup butter, softened

1. Preheat oven to 450°F. Spread salt evenly in a 2-qt. rectangular baking dish. Press potatoes lightly into salt (just enough that they stay in place). Cut ¹⁄2 inch from tip of garlic bulb to expose cloves. Leaving bulb intact, remove loose, papery outer layers. Place garlic (cut side up) and herbs around potatoes. Drizzle garlic with 1 Tbsp. oil. Cover baking dish with foil. Bake 1 hour. Remove garlic; let cool. Discard herbs. Brush potatoes with remaining oil. Bake, uncovered, 15 minutes more or until tender. 2. Squeeze garlic cloves into a small bowl. Add softened butter; stir to combine. Remove potatoes from salt and halve lengthwise. Serve with garlic butter. Makes 8 servings. PER SERVING 236 cal, 15 g fat, 31 mg chol, 155 mg sodium, 24 g carb, 3 g ﬁber, 5 g sugars, 2 g pro.

SWEET POTATO AND PINEAPPLE GRATIN HANDS-ON TIME 20 min. TOTAL TIME 1 hr. 50 min. 1

medium pineapple, peeled and cored 1 tsp. cumin seeds, lightly crushed 1 cup heavy cream 1 medium poblano pepper, stemmed, seeded, and ﬁnely chopped* 2 cloves garlic, minced 1¹⁄2 lb. sweet potatoes, very thinly sliced ¹⁄2 cup sliced green onions

¹⁄4 2

cup crumbled Cotija cheese cup panko tsp. vegetable oil

1. Preheat oven to 350°F. Butter a 2-qt. gratin dish or rectangular baking dish. 2. Halve pineapple lengthwise; thinly slice one of the halves. (Reserve remaining half for another use.) Heat a small saucepan over medium. Add cumin seeds; cook 1 to 2 minutes or until toasted. Add heavy cream, poblano, garlic, 1 tsp. salt, and ¹⁄4 tsp. black pepper. Heat through; remove. 3. Layer half the potatoes, pineapple, and green onions in prepared dish. Sprinkle with half the cheese. Repeat layers. Pour cream mixture over top. Bake, covered, 25 minutes. 4. In a small bowl combine panko and oil. Sprinkle over top. Bake, uncovered, 55 minutes more or until potatoes are tender and top is golden. Let stand 10 minutes before serving. Serves 6 to 8. *TIP Chile peppers contain volatile oils, so wear gloves when prepping them. PER SERVING 361 cal, 22 g fat, 65 mg chol, 752 mg sodium, 34 g carb, 4 g ﬁber, 10 g sugars, 8 g pro. Q

RULES FOR SWEEPSTAKES MENTIONED IN THIS ISSUE $25,000 SWEEPSTAKES No purchase necessary to enter or win. Subject to Oﬃcial Rules available online at BHG.com/25kFall. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/18 and ends at 11:59 p.m. CT on 1/4/19. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is oﬀered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

PHOTO: BLAINE MOATS; FOOD STYLING: GREG LUNA

PER SERVING 246 cal, 6 g fat, 15 mg chol, 317 mg sodium, 47 g carb, 5 g ﬁber, 25 g sugars, 3 g pro.

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PEOPLE WHO EAT AN ORANGE A DAY ARE It’s Giving Tuesday! Mark this 60% LESS LIKELY day in November to donate

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TO DEVELOP MACULAR DEGENERATION, THE LEADING CAUSE OF VISION LOSS.

CLOCKS BACK AN HOUR. To help your body adjust, go to bed and get up 15 to 30 minutes earlier starting the week before.

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138

| November 2018

Get started using the free app Tomorrow (tomorrow.me).

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doctors will interrupt

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B E T T E R H E A LT H

R U O Y M O W O O H DR LP E E B N H EEP A L C US O Y S IN ’ T A WH R U M YO ROO RE E BED WH ACTS D AN TS IMP ’S. I Z IT S R ZZ U R YO COVE DIS BEST THEUP TOEAT SET A GR LEEP. T GE HT’S S NIG THE RIGHT SPOT POSITION THE BED S O YO U C A N SEE THE DOOR. FENG SHUI E X P E R T S S AY T H I S H E L P S YO U F E E L IN CONTROL OF THE ROOM SO YO U R E L A X M O R E E A S I LY.

140

| November 2018

OPT FOR AN ALARM CLOCK USE IT INSTEAD O F YO U R P H O N E S O YO U ’ R E NOT TEMPTED TO CHECK EMAIL FIRST THING .

DITCH THE ELECTRONICS

K E E P IT DA R K Making the bedroom as dark as possible at night is important because darkness triggers the production of melatonin—the hormone that signals your body to wind down, says Daniel Barone, M.D., neurologist at NewYork Presbyterian and Weill Cornell Medicine and author of Let’s Talk About Sleep. Curtains, blinds, or drapes work, but make sure they’re easy to open. In the morning you want to shut down melatonin production; a dose of daylight helps do that.

Ideally, smartphones, laptops, and even your TV stay out of the bedroom because the short-wave blue light they give oﬀ stimulates your nervous system and hinders melatonin production. If electronic separation anxiety is too much to bear, at least plug in the devices far from the bed so you can’t peek in the middle of the night. Put them in airplane mode, or turn oﬀ the sound and disable alerts, says Michael Breus, Ph.D., author of Good Night and The Power of When.

[TH E

R I G H T L I G H T]

Read on a device in bed? Wear blue-light blocker glasses or at least use night mode.

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CHOOSE THE RIGHT MATTRESS

THE RIGHT TIMING M A K E YO U R BEDTIME AS CONSISTENT AS POSSIBLE S O YO U R B O DY C L O C K GETS USED TO THE RHYTHM AND TRIGGERS A REGULAR W I N D - D OW N .

HOW CURVY IS YOUR SPINE? If you sleep on your back and have a prominent S curve, a soft mattress that conforms to your shape supports better. When you lie down, your shoulders, hips, and ankles should align.

DO YOU FEEL WARM IN BED? Avoid all-foam models, which can trap heat.

DOES ONE OF YOU WEIGH A LOT MORE? If there’s a 75-pound or more diﬀerence between you and your sleep partner, look into a bed with adjustable ﬁrmness settings.

C H E C K TH E TE M P E R AT U R E A cool bedroom is best. “The 60s to low 70s is good,” says Shelby Harris, Psy.D., director of behavioral sleep medicine at the Sleep-Wake Disorders Center at Montefiore Health System in New York City. About two hours before your usual bedtime, your body knows it’s headed toward sleep, so your temperature begins to drop in order to set off a biological process that helps you fall asleep easily. A too-warm room can hamper that process.

SET UP A READING & R E L A XI N G S P OT Lying in bed tossing and turning or reading for hours makes you associate bed with being awake. Uncouple that link by using the bed only for sleeping and being intimate. For reading, listening to music, or meditating, Harris recommends setting up a sitting or resting area (simply a chair with a soft light over it). If you wake up and can’t get back to sleep in about 20 minutes, go to that spot to wind down, then slide into the bed when you start feeling drowsy.

PICK YOUR PERFECT PILLOW You shouldn’t have to punch, fluff, shape, or break in a pillow. Back sleepers: The pillow shouldn’t be too thick or curl your chin toward your chest. Stomach sleepers: You don’t really need a pillow, but if you want one, place it under your hips or chest so your neck has to turn less to keep your face from smushing into the bed. Side sleepers: Choose a pillow thick enough to fill the space between your shoulder and your ear so your head isn’t tilted toward the ceiling or the mattress. Q

THE RIGHT ROUTINE SPEND 30 MINUTES BEFORE BED M E D I TAT I N G , D O I N G YO G A POSES, OR READING S O YO U R B O DY C A N F U L LY R E L A X BEFORE HITTING THE SHEETS.

November 2018 |

143

For adults with type 2 diabetes, along with diet and exercise, Ozempic® can help lower blood sugar

Once-weekly Ozempic® is proven to signiicantly lower blood sugar. In a one-year study, a majority of adults reached an A1C of less than 7% and maintained it.ª

While not for weight loss, Ozempic® may help you lose some weight. In the same study, adults who took Ozempic® and lost weight, lost around 12 pounds.

Ozempic® does not increase the risk of major cardiovascular (CV) events like heart attack, stroke, or death.b Individual results may vary. ªIn a large one-year study of 1231 adults with type 2 diabetes when Ozempic® or Januvia® was added to one or more diabetes pills. b In a two-year study with 3297 people with type 2 diabetes who had a high risk of CV events and were taking their usual CV and diabetes medications were also treated once weekly with either a placebo or 0.5 mg or 1 mg doses of Ozempic®.

Non-insulin • Once-weekly

With commercial insurance you may be eligible to pay as little as $25 for your monthly prescription.c

What is Ozempic®? Ozempic® (semaglutide) injection 0.5 mg or 1 mg is an injectable prescription medicine for adults with type 2 diabetes that along with diet and exercise may improve blood sugar. • Ozempic® is not recommended as the irst choice of medicine for treating diabetes. • It is not known if Ozempic® can be used in people who have had pancreatitis. • Ozempic® is not a substitute for insulin and is not for use in people with type 1 diabetes or people with diabetic ketoacidosis. • It is not known if Ozempic® is safe and effective for use in children under 18 years of age.

Important Safety Information Do not share your Ozempic® pen with other people, even if the needle has been changed. You may give other people a serious infection, or get a serious infection from them. What is the most important information I should know about Ozempic®? Ozempic® may cause serious side effects, including: • Possible thyroid tumors, including cancer. Tell your health care provider if you get a lump or swelling in your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In studies with rodents, Ozempic® and medicines that work like Ozempic® is a registered trademark of Novo Nordisk A/S. Novo Nordisk is a registered trademark of Novo Nordisk A/S. All other trademarks, registered or unregistered, are the property of their respective owners. © 2018 Novo Nordisk All rights reserved. US18OZM00372 August 2018

Important Safety Information (cont’d) Ozempic® caused thyroid tumors, including thyroid cancer. It is not known if Ozempic® will cause thyroid tumors or a type of thyroid cancer called medullary thyroid carcinoma (MTC) in people. • Do not use Ozempic® if you or any of your family have ever had MTC, or if you have an endocrine system condition called Multiple Endocrine Neoplasia syndrome type 2 (MEN 2). Do not use Ozempic® if: • you or any of your family have ever had MTC or if you have MEN 2. • you are allergic to semaglutide or any of the ingredients in Ozempic®. Before using Ozempic®, tell your health care provider if you have any other medical conditions, including if you: • have or have had problems with your pancreas or kidneys. • have a history of diabetic retinopathy. • are pregnant or breastfeeding or plan to become pregnant or breastfeed. It is not known if Ozempic® will harm your unborn baby or passes into your breast milk. You should stop using Ozempic® 2 months before you plan to become pregnant. Tell your health care provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, herbal supplements, and other medicines to treat diabetes, including insulin or sulfonylureas. What are the possible side effects of Ozempic®? Ozempic® may cause serious side effects, including: • inflammation of your pancreas (pancreatitis). Stop using Ozempic® and call your health care provider right away if you have severe pain in your stomach area (abdomen) that will not go away, with or without vomiting. You may feel the pain from your abdomen to your back. • changes in vision. Tell your health care provider if you have changes in vision during treatment with Ozempic®.

Brief Summary of information about OZEMPIC® (semaglutide) injection

Adults with an average starting A1C of 8.1% who reached an A1C of less than 7%: • 66% of people taking 0.5 mg Ozempic® • 73% of people taking 1 mg Ozempic® • 40% of people taking 100 mg Januvia® People with an average starting weight of 197 pounds lost around: • 9 pounds on 0.5 mg Ozempic® • 12 pounds on 1 mg Ozempic® • 4 pounds on 100 mg Januvia®

Important Safety Information (cont’d) • low blood sugar (hypoglycemia). Your risk for getting low blood sugar may be higher if you use Ozempic® with another medicine that can cause low blood sugar, such as a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include: dizziness or lightheadedness, blurred vision, anxiety, irritability or mood changes, sweating, slurred speech, hunger, confusion or drowsiness, shakiness, weakness, headache, fast heartbeat, and feeling jittery. • kidney problems (kidney failure). In people who have kidney problems, diarrhea, nausea, and vomiting may cause a loss of fluids (dehydration), which may cause kidney problems to get worse. It is important for you to drink fluids to help reduce your chance of dehydration. • serious allergic reactions. Stop using Ozempic® and get medical help right away if you have any symptoms of a serious allergic reaction, including itching, rash, or dificulty breathing. The most common side effects of Ozempic® may include nausea, vomiting, diarrhea, stomach (abdominal) pain, and constipation. Please see Brief Summary of Important Patient Information on this page.

Learn more at Ozempic.com or call 1-888-OZEMPIC (1-888-693-6742). c

Maximum savings of $150 per prescription for up to 24 months. Eligibility and other restrictions apply. Full program details and eligibility requirements available at OzempicSavings.com. Novo Nordisk reserves the right to modify or cancel offer at any time.

Rx Only This information is not comprehensive. • Talk to your healthcare provider or pharmacist • Visit www.novo-pi.com/ozempic.pdf to obtain the FDA-approved product labeling • Call 1-888-693-6742 Do not share your OZEMPIC® pen with other people, even if the needle has been changed. You may give other people a serious infection, or get a serious infection from them. Read this Medication Guide before you start using OZEMPIC® and each time you get a reﬁll. There may be new information. This information does not take the place of talking to your healthcare provider about your medical condition or your treatment.

Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements. OZEMPIC® may affect the way some medicines work and some medicines may affect the way OZEMPIC® works. Before using OZEMPIC®, talk to your healthcare provider about low blood sugar and how to manage it. Tell your healthcare provider if you are taking other medicines to treat diabetes, including insulin or sulfonylureas. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I use OZEMPIC®? • OZEMPIC® is injected under the skin (subcutaneously) of your stomach (abdomen), thigh, or upper arm. Do not inject OZEMPIC® into a muscle (intramuscularly) or vein (intravenously). • Do not mix insulin and OZEMPIC® together in the same injection. • Change (rotate) your injection site with each injection. Do not use the same site for each injection. • Talk to your healthcare provider about how to prevent, recognize and manage low blood sugar (hypoglycemia), high blood sugar (hyperglycemia), and problems you have because of your diabetes.

What is the most important information I should know about OZEMPIC®? ® OZEMPIC® may cause serious side effects, including: What are ®the possible side effects of OZEMPIC ? OZEMPIC may cause serious side effects, including: • Possible thyroid tumors, including cancer. Tell • See “What is the most important information I your healthcare provider if you get a lump or swelling in should know about OZEMPIC®?” your neck, hoarseness, trouble swallowing, or shortness of breath. These may be symptoms of thyroid cancer. In • inflammation of your pancreas (pancreatitis). studies with rodents, OZEMPIC® and medicines that work Stop using OZEMPIC® and call your healthcare provider like OZEMPIC® caused thyroid tumors, including thyroid right away if you have severe pain in your stomach area cancer. It is not known if OZEMPIC® will cause thyroid (abdomen) that will not go away, with or without vomiting. tumors or a type of thyroid cancer called medullary thyroid You may feel the pain from your abdomen to your back. carcinoma (MTC) in people. • changes in vision. Tell your healthcare provider if you • Do not use OZEMPIC® if you or any of your family have have changes in vision during treatment with OZEMPIC®. ever had a type of thyroid cancer called medullary thyroid • low blood sugar (hypoglycemia). Your risk for getting carcinoma (MTC), or if you have an endocrine system low blood sugar may be higher if you use OZEMPIC® with condition called Multiple Endocrine Neoplasia syndrome another medicine that can cause low blood sugar, such as type 2 (MEN 2). a sulfonylurea or insulin. Signs and symptoms of low blood sugar may include: What is OZEMPIC®? o dizziness or o blurred vision OZEMPIC® is an injectable prescription medicine for adults light-headedness with type 2 diabetes mellitus that: o anxiety, irritability, or o sweating • along with diet and exercise may improve blood sugar mood changes (glucose). o slurred speech o hunger • OZEMPIC® is not recommended as the first choice of o confusion or drowsiness o shakiness medicine for treating diabetes. o weakness o headache • It is not known if OZEMPIC® can be used in people who have had pancreatitis. o fast heartbeat o feeling jittery • OZEMPIC® is not a substitute for insulin and is not for • kidney problems (kidney failure). In people who use in people with type 1 diabetes or people with diabetic have kidney problems, diarrhea, nausea, and vomiting ketoacidosis. may cause a loss of fluids (dehydration) which may cause • It is not known if OZEMPIC® is safe and effective for use in kidney problems to get worse. It is important for you to children under 18 years of age. drink fluids to help reduce your chance of dehydration. • serious allergic reactions. Stop using OZEMPIC® and Do not use OZEMPIC® if: get medical help right away, if you have any symptoms of a • you or any of your family have ever had a type of thyroid serious allergic reaction including itching, rash, or difficulty cancer called medullary thyroid carcinoma (MTC) or if breathing. you have an endocrine system condition called Multiple The most common side effects of OZEMPIC® may Endocrine Neoplasia syndrome type 2 (MEN 2). • you are allergic to semaglutide or any of the ingredients in include nausea, vomiting, diarrhea, stomach (abdominal) pain and constipation. OZEMPIC®. Talk to your healthcare provider about any side effect that Before using OZEMPIC®, tell your healthcare provider bothers you or does not go away. These are not all the possible if you have any other medical conditions, including side effects of OZEMPIC®. if you: Call your doctor for medical advice about side effects. You may • have or have had problems with your pancreas or kidneys. report side effects to FDA at 1-800-FDA-1088. • have a history of diabetic retinopathy. • are pregnant or plan to become pregnant. It is not known if OZEMPIC® will harm your unborn baby. You should stop using OZEMPIC® 2 months before you plan to become Manufactured by: Novo Nordisk A/S, pregnant. Talk to your healthcare provider about the best DK-2880 Bagsvaerd, Denmark way to control your blood sugar if you plan to become pregnant or while you are pregnant. OZEMPIC® is a registered trademark of Novo Nordisk A/S. • are breastfeeding or plan to breastfeed. It is not known if OZEMPIC® passes into your breast milk. You should talk Revised: December 2017 with your healthcare provider about the best way to feed © 2018 Novo Nordisk your baby while using OZEMPIC®. US18OZM00272 07/2018

B E T T E R H E A LT H

WHAT TYPE OF

headache DO YOU HAVE?

There are more than 150 types of headaches, but chances are your noggin is throbbing from one of these seven. Figure out whatâ&#x20AC;&#x2122;s causing it and how to get relief. ibuprofen (Motrin, Advil). If you can, rest in a dark, quiet room and place a cool compress on your forehead. Apply pressure. Acupuncture helps reduce frequency and symptoms of tension headaches. Acupressure may also help, says Malcolm Taw, M.D., director of the UCLA Center for East-West Medicine in Westlake Village, CA. Q

TENSION FE E LS LI KE Dull pressure or a tight band around the head. The pain tends to be worse in the scalp, temples, or back of the head. Tension headaches often occur when muscles in the neck, upper back, or scalp become tense. WHAT H E LPS Q Take an NSAID. Most tension headaches will respond fairly quickly to nonsteroidal antiinflammatories that are available over the counter (OTC), says Lauren Natbony, M.D., an assistant professor of neurology and headache specialist at the Icahn School of Medicine at Mount Sinai in New York City. She recommends naproxen (Aleve) or

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Try one of these pressure point exercises. Hold each for 15â&#x20AC;&#x201C;30 seconds. ONE Pinch the fleshy part

of your hand between the thumb and index finger using your opposite thumb and index finger. TWO Left palm facing you,

pinch between your ring and pinky fingers, just below the knuckles, with your right thumb and index finger. Switch hands and repeat. THREE Find your trapezius,

the large muscle in your upper back that runs between the base of your skull and the tip of your shoulder. Reach behind you so each hand can reach the middle of the trapezius. Press, working your way up and down the muscle.

BY A LYS S A S H A F F E R P H OTO S B L A I N E M OAT S

FOUR Interlace your fingers,

bring your hands behind your head, and press the base of your neck with your thumbs. You can also press this spot with your first two fingers. Relax. Deep-breathing exercises and massage can help alleviate tension headaches. If you notice an uptick in the number you suffer, try yoga or meditation regularly to relax muscles. Q

69 PERCENT OF AMERICANS GET HEADACHES SEVERE ENOUGH TO SEE A DOC. AMERICAN MIGRAINE FOUNDATION

Understanding

Medicare Part D isn’t your full-time job. It’s ours. We’ve teamed up with eHealth, whose helpful team of licensed insurance brokers can provide advice tailored to your speciic prescription needs and help ind a plan with the lowest costs to you. Talk to a licensed insurance broker today at 844-280-1944 TTY: 711 for FREE advice.*

∗Νο οβλιγατιον το ενρολλ. Μονδαψ το Φριδαψ φροµ 8 α.µ. το 8 π.µ. ΕΣΤ.

B E T T E R H E A LT H

TO 50 IS THE AGE SINUS RANGE WHEN PEOPLE ARE MOST LIKELY TO GET MIGRAINES.

MIGRAINE

AMERICAN MIGRAINE FOUNDATION

section head for headache and facial pain at the Cleveland Clinic Center for Neurological Restoration. Common triggers include stress, hormonal changes, chocolate, cheese, red wine, caffeine, and cured meat.

Take meds ASAP. Using pain medication (OTC or prescription) within one to two hours of symptoms can make a big difference in pain severity and duration. “It’s like fighting a fire. You need to put it out as soon as possible,” Natbony says. For OTC meds, she recommends naproxen or ibuprofen. Q

FE E LS LI KE Pain can be moderate or severe and debilitating, usually on one side of the head, often pulsing. You may also have nausea, vomiting, sensitivity to light or sound, or vision changes like auras. Migraines are also considered a neurological condition. WHAT H E LPS Q Know your triggers. Figuring out what sets off your migraines and taking preventive meds is a must, says Emad Estemalik, M.D.,

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Work up a sweat. Exercise is one of the best ways to help keep migraines at bay. One study found that 40 minutes of cardio Q

three times a week was as effective as daily medication. Look into alternatives. Acupuncture and biofeedback (to change the way your body responds to pain) have strong track records. One study found acupuncture nearly halved the number of migraines per month. Biofeedback or relaxation techniques can cut headache frequency and severity by 45 to 60 percent.

FE E LS LI KE Pressure and pain in the front of your face, especially under the eyes. The pain often worsens if you bend down or lean forward. These headaches are caused by sinus inflammation due to an infection, and you also usually have a runny or stuffy nose and/or a cough, fever, and a decreased sense of smell.

Ask your doctor about supplements. Magnesium can prevent migraines, especially those linked to monthly hormonal changes. The B vitamin riboflavin may also reduce the number and pain. Q

WHAT H E LPS Q OTC meds. You can try decongestants first, but if the pain persists for more than a few days, head to the doctor, who can tell you if it’s a bacterial or viral infection or a migraine, which often gets mistaken for a sinus headache. Steaming. A hot shower or a face steamer can help open up nasal passages and relieve some of the pressure. Q

Zero Feel Feels like nothing. Protects like nothing else.

with

Fit to Form GROOVES

Up to 10 Hours LEAK-FREE

B E T T E R H E A LT H

WAYS FOR YOU TO STAY POSITIVE

IMPROVING HER MOOD

MORE TYPES OF HEADACHES Q

RE BOU ND

Also known as medicationoveruse headaches, these often occur (at the same time daily) in migraine sufferers who take OTC medication more than two or three days a week. They tend to happen more often in the morning. To treat, your doctor will help you wean off the medication while using other preventive approaches. In general, you want to avoid taking OTC meds more than 10 days a month. Q

CAFFEINE

DE HYDR ATION

C LUSTE R

These fairly rare but severe headaches affect six times more men than women and are thought to be due to abnormalities in your body’s biological rhythms. The pain hits in clusters (several times a day) over a few days or months followed by a period of no headaches. Prevention and treatment involve prescription meds, including injectable triptan drugs, calcium channel blockers, and corticosteroids. Q

If you drink caffeine regularly and stop, you’re likely to experience withdrawal headaches. If you’re trying to cut back on caffeine, do it gradually—by about 25 percent a week. Q

dark urine, fatigue, and a dry or sticky mouth.

“When you’re dehydrated, your brain may not get enough blood or oxygen and may send out pain signals in response,” Natbony says. This type of headache starts out as a dull pain that intensifies. More signs of dehydration:

MILLION AMERICANS HAVE CHRONIC HEADACHES. NATIONAL HEADACHE FOUNDATION

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STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (Requester Publications Only) 1. Publication Title: Better Homes & Gardens. 2. Publication Number: 481-930. 3. Filing Date: 10/01/2018. 4. Issue Frequency: Monthly. 5. Number of Issues Published Annually: 12. 6. Annual Subscription Price: $22.00. 7. Complete Mailing Address of Known Office of Publication: 1716 Locust Street, Des Moines, Polk County, Iowa 50309-3023. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 1716 Locust Street, Des Moines, Iowa 50309-3023. 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Stephen Bohlinger, 225 Liberty Street, New York, New York 10281; Editor: Stephen Orr, 1716 Locust Street, Des Moines, Iowa 50309-3023; Managing Editor: Greg Kayko, 1716 Locust Street, Des Moines, Iowa 50309-3023. 10. Owner: Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. The names and addresses of all Meredith Corporation stockholders owning or holding 1 percent or more of the total amount of stock: State Street Global Advisors (Ssga), Attn: Cyrus Taraporevala, 1 Lincoln St., Boston, MA 02111; Blackrock Fund Advisors, Attn: Larry Fink, 400 Howard St., San Francisco, CA 94105; The Vanguard Group Inc., Attn: Binbin Guo, 100 Vanguard Blvd., Malvern, PA 19355; Barrow, Hanley, Mewhinney & Strauss LLC, Attn: James Barrow, 2200 Ross Ave., Dallas, TX 75201; Ceredex Value Advisors LLC, Attn: George Aylward, 301 E. Pine St., Orlando, FL 32801; Royce & Associates LP, Attn: Charlie Royce, 745 Fifth Ave., New York, NY 10151; Macquarie Investment Management Business Trust, Attn: Christopher Beck, 1 Commerce Sq., Philadelphia, PA 19103; Northern Trust Investments Inc., Attn: Frederick Waddell, 50 South Lasalle St., Chicago, IL 60603; DePrince, Race & Zollo Inc., Attn: John Race, 250 Park Ave., S., Winter Park, FL 32789; PPM America Inc., Attn: James Young, 225 W. Wacker Dr., Chicago, IL 60606; Morgan Stanley & Co. LLC, Attn: Brian Healy, 1585 Broadway, New York, NY 10036; Dimensional Fund Advisors LP, Attn: Dave Butler, 6300 Bee Caves Rd., Austin, TX 78746; Aberdeen Asset Management Inc., Attn: Andrew Smith, 1735 Market St., Philadelphia, PA 19103; Fisher Asset Management LLC, Attn: Damian Ornani, 13100 Skyline Blvd., Woodside, CA 94062; BNY Mellon Asset Management North America Corp., Attn: Gabriella Parcella, 50 Fremont St., San Francisco, CA 94105; River Road Asset Management LLC, Attn: Richard Beck, 462 S. Fourth St., Louisville, KY 40202; HG Vora Capital Management LLC, Attn: Parag Vora, 330 Madison Ave., New York, NY 10017; Silvercrest Asset Management Group LLC, Attn: Richard Hough, 1330 Avenue of the Americas, New York, NY 10019; Ariel Investments LLC, Attn: John Rogers, 200 E. Randolph, Chicago, IL 60601; Channing Capital Management LLC, Attn: Timothy Kroll, 10 S. Lasalle St., Chicago, IL 60603; Fairpointe Capital LLC, Attn: Thyra Zerhusen, 1 N. Franklin St., Chicago, IL 60606; Allianz Global Investors U.S. LLC, Attn: Andrew Eu, 1633 Broadway, New York, NY 10019. Through some of the nominees listed above, the E.T. Meredith and Bohen families and family foundations own, directly or beneficially, approximately 13% of the issued and outstanding stock of the corporation. Each nominee listed above holds stock for one or more stockholders. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates) (Check one): The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement). Not applicable. 13. Publication Title: Better Homes & Gardens 14. Issue Date for Circulation Data Below: October 2018 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total Number of Copies (Net press run): 7,643,787 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541 (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 6,551,179 (2) In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution 101,437 Outside USPS®: (4) Requested Copies Distributed by Other Mail Classes ® 0 Through the USPS (e.g., First-Class Mail ): c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), and (4)): 6,652,617 d. Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 670,968 (2) In-County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit mailed at Standard 0 Mail® or Package Services Rates): (4) Nonrequested Copies Distributed Outside the Mail (Include Pickup Stands, Trade Shows, Showrooms, and Other Sources): 6,354 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 677,322 f. Total Distribution (Sum of 15c and e): 7,329,939 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 313,849 h. Total (Sum of 15f and g): 7,643,787 i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): 90.76% No. Copies of Single Issue Published Nearest to Filing Date: a. Total Number of Copies (Net press run): 7,634,087

November 2018 |

153

b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 6,591,149 (2) In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid ® 101,000 or Requested Distribution Outside USPS : (4) Requested Copies Distributed by Other Mail Classes Through the USPS (e.g., First® 0 Class Mail ): c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), and (4)): 6,692,149 d. Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 668,138 (2) In-County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit mailed at 0 Standard Mail® or Package Services Rates): (4) Nonrequested Copies Distributed Outside the Mail (Include Pickup Stands, Trade Shows, Showrooms, and Other Sources): 5,000 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 673,138 f. Total Distribution (Sum of 15c and e): 7,365,287 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 268,800 h. Total (Sum of 15f and g): 7,634,087 i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): 90.86% 16. Electronic Copy Circulation Average No. Copies Each Issue During Previous 12 Months a. Requested and Paid Electronic Copies: 0 b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a): 0 c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a): 0 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b divided by 16c × 100): 0 I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies. 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the November 2018 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner: Trish Schroder. Date: 8/13/2018. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

the PERFECT P L AT E

PROSCIUTTO, BASIL, AND BOURSIN® GARLIC & FINE HERBS CROSTINI SERVINGS: For 6 portions DIFFICULTY: 1 PREPARATION: 15 minutes COOKING: 20 minutes TYPE OF DISH: Appetizer INGREDIENTS • 3–5 slices prosciutto, coarsely chopped • 4 slices nut bread, cut in three • Boursin® 5.2 oz. Garlic & Fine Herbs cheese • A handful of chopped basil DIRECTIONS 1. Preheat oven to 400°F (200°C). 2. Cut each slice of nut bread into three. 3. Place bread on a baking sheet lined with parchment paper. Bake 20 minutes. 4. Spread Boursin® Garlic & Fine Herbs cheese on each bite and add a bit of prosciutto and basil.

LEARN MORE AT BOURSIN.COM

BETTER NUTRITION

PROTEIN

Added protein (in powder form) is showing up in all sorts of packaged foods—shakes, waffles, breads, even cookies and chips. Here’s an overview of three sources of protein that you’ll find on ingredients lists.

WHEY

One of the two main proteins found in milk (the other is casein), whey is a byproduct of cheese making. Manufacturers evaporate it to make powder that’s added to foods. Whey has a mild flavor and can improve the texture of foods (thickening soups, sauces, and shakes, for example) without any increase in fat.

Q PROS

Q KEEP

IN MIND While

whey protein is relatively low in lactose, it may still be a problem for anyone with a milk allergy or sensitivity. Look for whey protein isolates, which are usually at least 90 percent protein.

SOY

The most common form, soy protein isolate is extracted from the soybean and has almost all of the carbs and fat removed. It is commonly found in veggie burgers and other faux-meat products.

HOW MUCH PROTEIN NEED?

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Soy is a complete protein, meaning it has all of the essential amino acids, which makes it a key source of plant-based protein for vegans.

Q PROS

Q KEEP

IN MIND There is

some concern about whether soy foods and soy protein isolates in particular can raise breast cancer risk. Many experts say to steer clear of soy protein isolates. The American Institute for Cancer Research (AICR) states that whole soy foods (edamame, miso, soy milk) are OK in moderate amounts.

PEA

Most pea protein is made from dried, ground yellow split peas. You’ll find it in meat substitutes and dairy-free products. Pea protein is easily digestible and ideal for people with milk or soy allergies.

Q PROS

Q KEEP

IN MIND Pea

protein can be low in some amino acids; blends with brown rice protein give a more complete mix.

For women and men, the Dietary Reference Intake (DRI) for protein is 0.36 grams of protein per pound they weigh. For a 150-pound woman, that’s 54 g daily. For reference, 3 ounces of chicken have 21 g; 1 cup of lentils has 18 g. Q

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

EXPERTS: DEBBIE PETITPAIN, M.S., R.D.N., SPOKESPERSON FOR THE ACADEMY OF NUTRITION AND DIETETICS; LAUREN SLAYTON, M.S., R.D., FOUNDER OF FOODTRAINERS IN NEW YORK CITY

POWER

1956 MOOD

Visit BHG.com/Lighting to see more vintage lamps and fixtures. Become an Insider and access our full archive.

LIGHTING

Nights are getting longer, but that’s nothing a new lamp or two can’t handle. THE ORIGINAL All clean lines and

strong angles, this living room from our March 1956 issue is what midcentury modern dreams are made of. A sculptural trio of lamps stars, standing in for art and pooling warm light around each seat in the lofty room. THE UPDATE Go for lamps that echo the graphic, linear qualities of those in the original. For our picks, we incorporated a few other vintage details like ﬁlamentexposed bulbs or cloth cords. Turned oﬀ, each is a shapely standout; switched on, an invitation to curl up nearby.

FADO Table Lamp

in pink with LED bulb, $25; ikea.com

MARB LE BAS E F LOO R L AM P

$59; walmart.com/bhg

3 M OVI N G PO LYG O N PE N DANT

in medium, $118; shadesoflight.com

4 RI LEY M I N I CO N E L AM P $195; jaysonhome.com

TRY A PLU G - I N PE N DANT H U N G LOW OVE R S I D E TAB LE S .

1 - LI G HT LE D M I N I PE N DANT

$176; allmodern.com

5 6

156

| November 2018

BY K AT Y K I I C K C O N D O N

POWE LL LED ﬂ oor lamp in Dark Bronze, $199; westelm.com

BULB UPGR ADE Exposed bulbs are part of the charm for many of these lamps. A new crop of eﬃcient LEDs is styled to look like vintage Edison bulbs. gelighting.com/ vintage Q

MARKET EDITOR: FRANCES BAILEY

HAN NA Pink table lamp, $179; cb2.com

BETTER HOMES & GARDENS (ISSN 0006-0151) NOVEMBER 2018, VOL. 96, NO. 11, 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. © MEREDITH CORPORATION 2018. YOUR BANK MAY PROVIDE UPDATES TO THE CARD INFORMATION WE HAVE ON FILE. YOU MAY OPT OUT OF THIS SERVICE AT ANY TIME. ALL RIGHTS RESERVED. PRINTED IN THE U.S.A.

INSIDER

BH&G throwback