Martha - July/August 2018 by Lawrence Ambrocio

MARTHA STEWART

THE BLT REMIXED and 6 more crowd-pleasing spreads inside. Page 80

ENDLESS SUMMER

157

FUN WAYS TO COOL DOWN & LIVE IT UP INVITE SOME FRIENDS! Fresh Mex & Sangria Tonight

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| July | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Hang flags for Fourth of July

Pick currants

Stock up on citronella candles

INDEPENDENCE DAY

Place straw under pumpkins

Stake dahlias

Have breakfast with friends

Cardio and core

Weight training

Watch fireworks

Weight training

Yoga

Swim with Jude and Truman

Edge gravel driveways

Housekeeper Laura Acuna’s birthday

Speak at AmericasMart Live, in Atlanta

Skylands stafer Cheryl DuLong’s birthday

Friend Lisbeth Barron’s birthday

Horseback ride

Weight training

Pick basil; make pesto

Harvest garlic

Gather blueberries

Bring fresh eggs to the ofice

Cut hydrangeas

Feed kitchen scraps to chickens

Go on a hike

Weight training

Yoga

Cardio and core

Weight training

Cut back catnip; dry some for cats

Weed gardens

Pick raspberries for jam

Friend Charlotte Beers’s birthday

Dust ceiling fans

Weight training

Yoga

Editor-in-chief Elizabeth Graves’s birthday

Cardio and core

Weight training

Attend stafer Colleen Banks’s wedding

Clean stables

Friend Edward Booth-Clibborn’s birthday

Deadhead poppies Yoga

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

| August | Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Go for a boat ride

Cut lilies for arrangements

My birthday! Dinner with family and friends

Take a long hike in Acadia National Park

Cardio and core

Make smoky clams and fregola (see page 83)

Visit gardens in Maine

Tend to compost pile

Plant autumn cabbages

Harvest figs

Weight training

Yoga

Pick rosemary; gather in bunches to dry

Cardio and core

Weight training

Friends of Acadia 29th annual benefit, in Maine

Host cookout

Beatrix Farrand Society, in Bar Harbor, honors Thomas Woltz

Harvest tomatoes

Order bulbs for fall planting

Freeze fresh corn

Fertilize roses

Nature walk with Jude and Truman

Cardio and core

Weight training

Dry sunflowers for winter bird food

Aerate lawn and reseed bare patches

Make relishes and pickles

Harvest zucchini and squash

Start canning tomatoes

Make peach potpie (see page 76)

Morning hike with dogs

Weight training

Yoga

Cardio and core

Weight training

Weed and groom herb gardens

Bring fresh eggs to the ofice

Pick eggplants and peppers

Organize digital photos

Remove spent annuals

Schedule dermatologist appointment

Weight training

Yoga

Cardio and core

Weight training

JULY/AUGUST 2018

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Contents 80 SOMETHING FOR EVERYONE The secret to hosting a party of any size: putting out an irresistible self-serve spread. Here are seven winning options.

88 A GARDEN FOR THE FIVE SENSES Lose yourself in a Northern California coupleâ&#x20AC;&#x2122;s immersive outdoor retreat.

94 TRACE ELEMENTS Imprint style throughout your home with these pretty, modern stenciling projects.

106 EVERLASTING PAOL A AND MURR AY (FLOWERS); JOHNNY MILLER (PILLOWS)

SUMMER 55 heart-soaring ways to soak up the season.

100

Made in Vermont At a dinner party in the Green Mountain State, a group of makers celebrates creativity and community.

MARTHA STEWART LIVING

ELEVATE YOUR HAPPY HOUR Take your party-hosting skills to the next level with these shareable, satisfying lavor pairings and festive entertaining tips. With a range of lawlessly seasoned lavors, Blue Diamond Crated Gourmet Almonds will add a memorable, premium experience to all your occasions. We’ll say “cheers” to that.

Presentation is Everything

Make Your Occasion a Fine Occasion

To create a beautiful cheese board at home, be sure to build upon a variety of colors, textures, and lavors for an aesthetically pleasing—yet delicious—happy hour treat.

Impress guests with an unexpected and delicious lavor proile by pairing seasonal ire-roasted tomatoes with irresistibly crunchy Blue Diamond Black Trule Crated Gourmet Almonds.

Sips and Snacks

Keep it Chill

Have fun creating the cocktails that relect the lavors of your food, like adding a sprig of fresh rosemary to your grapefruit gin and tonic alongside a musttry display of Blue Diamond Rosemary and Sea Salt Crated Gourmet Almonds.

A go-to hostess tip: always have a bottle of Champagne chilled at home for unexpected celebrations. Pair with a bowl of lavorful Blue Diamond Pink Himalayan Salt Crated Gourmet Almonds and you’ve got the beginnings of a memorable happy hour.

Discover delicious Blue Diamond Gourmet Crated Almonds flavors and find ways to elevate your next gathering at bluediamond.com/brand/crated-snack-almonds

JULY/AUGUST 2018

Contents

76 GOOD THINGS

The Explorers’ Club 19 Our founder shares fun strategies for traveling with your grandchildren.

25 Festive Fourth-ofJuly decor, beaded bracelets for grownups, haute hot-dog toppers, and more.

EVERYDAY FOOD Easy Entertaining: Sangria Starters 67 A mix-your-own bar brings friends together fast. Kitchen Wisdom: The Big Cheese 70 Five new ways to savor Parmesan. What’s for Dinner? Mex It Up 72 Fresh takes on cantina classics.

GOOD LIVING Tableau: Something Wild 35 Embrace nature with an exuberant flower arrangement.

Great Finds: A Place in the Sun 36 Chic patio pieces that invite outdoor lounging. American Made: Well Heeled 40 For an instant style (and mood) lift, slip into Bryr clogs from California.

Change Maker: The High Road 44 Smart ways to drive safely. Step one: Turn off your phone. Beauty: It’s a Breeze 48 Hot-weather tips for smooth, shiny hair and makeup that stays put. Tastemaker: In the Flow 54 A designer of to-die-for caftans reveals her summer favorites. Health: Summing It Up 56 Key numbers to know for long-term wellness. Ask Martha 62 All your pressing questions answered.

JULY/AUGUST 2018

Healthy Appetite: Cherries on Top 74 The sweet little fruit is also a nutritional knockout. Sweets: Heart of Gold 76 Peach potpie. Need we say more?

Departments

Martha’s Summer 4 Editor’s Letter 12 Out & About 14 The Workbook 110 Recipe Index 112

| ON THE COVER |

Collecting 124

Behold the new BLT: Set out the makings of our bacon, lobster, and tomato sandwiches, and let your guests go to town. Photograph by Kate Mathis. Styling by Tanya Graff.

COURTESY OF ALEXIS STEWART (GIR AFFE); PETER ARDITO (BAGS); ANNIE MARTIN (CLOGS); SIDNEY BENSIMON (PEACH PIE)

FROM MARTHA

EDITOR’S LETTER

| LIVING IN MY LIFE |

Leisurely Pursuits I’VE ALWAYS LOVED THE WATER, and I have my parents to thank for that. When I wasn’t swimming in it, I was learning to sail on it during Wisconsin’s brief (and precious) summer months. Each Augut, our club had a family banquet to commend all the junior sailors who had p ent the pat eight weeks matering basic knots, navigating the buoys, and righting tipped dinghies. For the racing t udents, awards like the Commodore’s Trophy were doled out to the fatet among us with great fanfare by—you guessed it—the commodore. But one year, my int rutors decided to create a p ecial dit int ion jut for me: the Leisure Award. As the head intrutor (who pronounced the word “lehz-jurr,” though he wasn’t at all British) explained to a packed dining room: “Elizabeth likes to rig her boat at her leisure . . . get out to the race course at her leisure . . . and get off the water at her leisure.” (Cue a 13-year-old’s cringe.) I remember tealing a glance at my parents, who didn’t know whether to be proud or embarrassed at firt, so they settled on bemused. The intrutor continued, elaborating that while my fellow racers hutled out of the harbor, I teered my tiller in the diret ion of any animal (look, baby ducks!), anything new (that boat is from Antigua!) and anything colorful (it’s a kite show!). But once the tarting horn sounded, he added, offering some redeeming value, I reeled it in and had the t rong finishes to show for it. He wrapped it up (thankfully), and I sheepishly accepted the award, envisioning a long car ride home. On the way out, however, I got a pat on the head intead. My dad, a man of few words, said, “You have the right idea, kiddo. There’s a time to race—and a time to revel in things.” Happy summer; enjoy it at your leisure!

1 This is a chic, grownup take on the bracelets I loved to make as a tween. The addition of a clasp is brilliant. Page 28.

Our family goal is to eat as many meals as possible outside. These picnic baskets will help us do that anywhere. Page 36.

3 The Everyday Food section has me covered with fresh takes on Mex, fun sangria starters, and so much more. Page 67.

4 I want to live in one of our Tastemaker’s caftans all summer— and her sunglasses, her sandals, and her . . . you get the picture. Page 54.

5 | PS | #CHANGETHEDAY

Please join us and pledge to keep litter out of our oceans this summer (visit marthastewart .com/cleanoceans). Let’s also make a pact to put our devices away while driving. See “The High Road” to learn about the real impact

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

JULY/AUGUST 2018

@ebgraves

of taking this one simple step (page 44).

On our crowd-pleasing spreads, our creative director says it best: “How psyched would you be to see any of these at a party?” Page 80.

LIZ BANFIELD (PORTR AIT); PERNILLE LOOF (BR ACELET); PETER ARDITO (BASKETS); SIDNEY BENSIMON (TACOS); COURTESY OF CÉLINE (SUNGL ASSES); RYAN LIEBE (CAKE)

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

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO WIDEN YOUR WORLD THIS SUMMER

| ON THE ROAD |

| WHY NOT? |

TO A TEE

Get Fluent Or just brush up on your conversational Spanish with an engaging, interactive language app.

Ponte Vedra Beach, Florida pontevedra.com

KOLOA, KAUAI, HAWAII Sand traps are just one obstacle on the tropical Poipu Bay course. It’s designed around ancient heiau (worship sites) and stone walls, too. poipubaygolf.com

WASHINGTON, D.C. See the Washington Monument from a less touristy POV: the familyfriendly East Potomac Golf Course, run by the National Park Service. golfdc.com

PEBBLE BEACH, CALIF. Crashing waves, panoramic cliffs, and dense Del Monte Forest trails make the serious golfer’s bucket-list topper a dream for amateurs, too. pebblebeach.com

| SECRET SOURCE |

Edible Gardens L.A. “This site has chic, one-ofa-kind things to use and plant in the garden. Collaborators include designer Jenni Kayne for gear and local grower Flora Bella Farms for seeds— like this rocket (aka arugula), which is incredibly flavorful and easy to grow.” | ON OUR BOOKSHELF |

Learn something new and unexpectedly essential with three timely manuals: Drew Lazor’s Session Cocktails (Ten Speed Press) mixes up refreshing low-alcohol sips that will keep things light and cool at your next cookout. Jessica Marquez’s Make + Mend (Watson-Guptill) shows how to stylishly repair worn or ripped clothing with projects that take a cue from Japanese sashiko stitching. And for outdoor adventurers, Rachel Levin’s Look Big (Ten Speed Press) lays out expert tactics for encounters with animals of all shapes and sizes with wit. Fun fact: A moose is taller than Shaquille O’Neal, and four times as heavy.

JULY/AUGUST 2018

—Living features & garden editor Melissa Ozawa Flora Bella Farms rocket seeds, $10, ediblegardensla.com.

Duolingo To prep for a trip abroad, flip through e–flash cards to ace vocabulary basics, then listen to podcasts or join a local meet-up to practice in person. duolingo.com

Google Translate Handy once you’ve hit the ground, this app offers instant translations of live conversations, texts, and photos of street signs and menus. translate.google.com

Busuu If your goal is to learn Mandarin or excel in Arabic or Italian, this is your best bet. For about six dollars a month, you can take up to 75 quick courses and talk or text with native speakers. busuu.com

Gus on the Go! Kids follow a globetrotting owl through playful lessons on shapes, numbers, and colors in 30 languages. gusonthego.com

PONTE VEDR A INN & CLUB (GOLF COURSE); WENDY POLISH FOR EDIBLE GARDENS L.A. (SEEDS); TEN SPEED PRESS (SESSION COCK TAILS, MAKE + MEND); ILLUSTR ATION BY JEFF ÖSTBERG/TEN SPEED PRESS (LOOK BIG)

You can take in some of the country’s mot t unning vitas from the comfort of a golf cart, whether you’re a par-three type or pratically a pro. he Ponte Vedra Inn & Club, in Florida, features a dramatic island green (shown) and an Atlanticoceanfront course, plus a daily clinic to get you swinging. Here, three more fi ne fairways.

NEVER SETTLE FOR

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

51% REAL

SVP, PUBLISHER CHRISTINE GUILFOYLE

CHEESE.

ADVERTISING SALES NEW YORK Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Taylor Theiss Ad Sales Coordinator Mariana Nichele MIDWEST Integrated Sales Director Brad Moore Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales

General Manager, Digital Angelique Jurgill

DETROIT Director, Strategic Solutions Karen Barnhart

MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther

DIRECT MEDIA Business Development Manager Carolyn Gorajek Executive Assistant Jill O’Toole INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

The best food doesn’t start with Pasteurized Process Cheese Food. It’s only required to contain 51% real cheese. And taste buds deﬁnitely aren’t getting excited for that.

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Director of Quality Joseph Kohler Color Quality Analyst Heidi Parcel Prepress Desktop Specialist Don Atkinson Associate Consumer Marketing Director Leslie Klemme Newsstand Jennifer Hamilton Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani

VP, GROUP PUBLISHER Daren Mazzucca

Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marla Newman Research Solutions Britta Cleveland Chief Digital Officer Matt Minoff VICE PRESIDENTS Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

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

PRINTED IN THE USA

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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KNOW THE DIFFERENCE

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

From MARTHA FROM LEFT: Jude and I rode a camel in Dubai Desert Conservation Reserve, the first national park in the United Arab Emirates. My friend Kevin Sharkey snapped photos.

COURTESY OF MARTHA STEWART

TEACH AND INSPIRE

The Explorers’ Club Every year, Martha sets out to share her love of travel with her grandchildren, taking them on an adventure that she’s planned. This month, she recalls highlights from a few family trips, and offers advice on how to keep kids entertained, excited, and ever curious while on the road.

MARTHA STEWART LIVING

FROM MARTHA

TAKE IN THE CULTURE Wherever I travel, I always visit a museum or cultural venue. At the Louvre Abu Dhabi, I loved this piece by the artist Maha Malluh, featuring the charred bottoms of pots and pans.

MEET THE LOCALS I discover some of the best spots to eat, see, and experience by spending time with the people who live in a place. Here I am with Saif Saeed Ghobash, the undersecretary of Abu Dha bi’s Department of Culture and Tourism (left); and our guide at the Louvre Abu Dhabi.

JULY/AUGUST 2018

COURTESY OF MARTHA STEWART

AM A REALLY LUCK Y GR ANDMOTHER. My two grandchildren, Jude, age 7; and Truman, age 6, have become such avid travelers and adventurers that planning new family trips is both a joy and a challenge. I never would have guessed seven years ago that I would be scouring travel magazines for more amazing places to visit. A few years ago, we flew to Ecuador and went to the Galápagos, where Jude and Truman prat iced their Spanish and discovered so much about these fascinating islands. We photographed iguanas and blue-footed boobies; mourned Lonesome George, the giant Pinta Island tortoise who had died since my previous visit, 20 years prior; and learned about environmental tresses on the wildlife, which, sadly, had been much more plentiful when I was lat there. The following year, we went to Africa, where our friend and guide, Marlon du Toit, escorted us on a safari through Botswana. The children got quite close to herds of elephants, prides of lions, pods of hippos, solitary leopards, and other extraordinary animals in their own environment. Not all of our trips have focused on nature in its prit ine tate (although those are my favorites). On our recent excursion to Dubai and Abu Dhabi, we visited towering buildings in crowded cities, ate unique foods, and marveled at avant-garde architecture; the new Louvre Abu Dhabi museum, designed by Jean Nouvel, was equally fascinating to the kids and adults. In London, we witnessed the changing of the guard at Buckingham Palace and rode on the London Eye. Planning is all-important when one is traveling with children. I make sure to do my research and consult both friends and experts who have ventured to our det inations before. I have learned to make sure that Jude and Truman’s schedules are not too disrupted, that their meals are timely and their clothes comfortable, and that what we’re discovering about places is illuminating. A few more tips: A great guide is worth the invetment. A comfortable car with big windows is invaluable. And a careful itinerary with enough—but not too much—to see is essential. In addition to being fun and making lating memories, I hope traveling int ills in Jude and Truman an appreciation for natural wonders, antiquities, and fantatical places, and an endless curiosity for learning about different cultures. I have loved our trips together and can’t wait for our next one. Where should we go?

FROM MAR FROM LEFT: This photo was taken by Truman, who loves architecture, at the top of Dubai’s Burj Khalifa, the world’s tallest building. In the Galápagos Islands, we swam with this Galápagos green turtle.

MARTHA’S TRAVEL ESSENTIALS SNACKS For long plane trips, my daughter, Alexis, packs healthy food for all of us, like berries and other fruits. I also take yogurt and hardboiled eggs from my chickens. RIGHT: Jude, Truman, and Kevin took in the view aboard an abra, or small water taxi, on the Dubai Creek. BELOW: On our safari, we came upon a herd of beautiful elephants grazing in Abu Camp, Botswana.

CREATURE COMFORTS I travel with a warm, lightweight cashmere shawl that’s large enough to use as a blanket, and a U-shaped neck pillow from Muji. PICK-ME-UP On the plane, I spritz myself with Mario Badescu’s facial spray with aloe, cucumber, and green tea. It’s hydrating and refreshing. CAMERAS I bring two—a compact Sony RX100, and the larger Sony Cyber-shot RX10 IV—so I can document our trips. I also take photos with my iPhone to send to friends and post on Instagram. (Follow me: @marthastewart48.)

ENTERTAINMENT I fill my iPads with movies and books (and educational games for the children) for downtime. POP QUIZZES To pass the time on long flights, I give the children math tests, which I make up. They love them!

JULY/AUGUST 2018

COURTESY OF MARTHA STEWART

BOOKS Before we go somewhere new, Alexis buys a few for the children, so they can learn about the destination in advance. Then they pack a suitcaseful to read while we’re there.

HE KNOWS WHERE HIS FOOD COMES FROM.

And so do we. Every ingredient we use is traced back to our trusted sources. Learn more about the purpose behind the ingredients Purina uses and why they are in your pet’s food at purina.com/quality. Purina trademarks are owned by Société des Produits Nestlé S.A.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

To make these rings, wrap raffia around a pom-pom maker or credit card. Cinch the raffia at the center on one side with floral wire; slide it off and cut the loop in half. Fluff the ends. Fashion the wire into a circle, and twist it closed.

| CELEBRATE |

THE DETAILS: Colored matte raffia ribbon, Â¼", in Red, $3.25 for 100 yd., papermart .com. Clover large pom-pom maker, $7 for 2, joann.com.

HAVE A BLAST This Fourth of July, brighten your table with an idea inspired by two highlights of summer: lowers and ireworks. Bundle utensils in blue-and-white linen with red pom-pom napkin rings. The palette is patriotic, and the style factor is sky-high. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY PERNILLE LOOF

MARTHA STEWART LIVING

GOOD THI

| QUICK CRAFT |

Shooting Stars Create this celestial centerpiece by just pressing two beeswax sheets together, trimming out star shapes with cookie cutters, and inserting skewers. To use them as candles on a birthday cake, irst place wick string between the beeswax layers.

| THE FIND |

Proper Toppers The dishes in your backyard pread deserve prettier bug protetion than aluminum foil. These mesh and woven tents by Amanda Lindroth (in four t yles; from $30 each, amandalindroth.com) are an elegant fix: They keep bees and flies out while elevating any barbecue. THE DETAILS: Hawkins New York Aurora Collection pill vases, in Smoke, from $85 each, hawkins newyork.com. Year & Day small plates, in Daybreak, $44 for 4, yearandday.com.

THE DETAILS: Beeswax sheets, $24 for 10, candlewic.com.

| RECIPE REMIX |

Eureka! That’s what the food editors in our test kitchen exclaimed, echoing the ancient Greek mathematician Archimedes, ater they put this zesty Mediterranean spin on traditional seven-layer dip. Serve it with pita chips for a party starter that’s (nearly) as delightful as a swim in the Aegean. 26

JULY/AUGUST 2018

GREEK LAYER DIP In a food processor, pulse 1 garlic clove. Add two drained 15-ounce cans cannellini beans, ½ cup plain Greek yogurt, and 1 tablespoon fresh lemon juice; purée. Season with kosher salt and pepper. Spread onto a platter. Top with 1 cup each chopped cherry tomatoes and cucumbers; season with salt. Add ½ cup each chopped, pitted Kalamata olives and crumbled feta, and 1 tablespoon each chopped fresh parsley and dill. Drizzle with extra-virgin olive oil; sprinkle with more pepper.

NE W AT

| EXPERT ADVICE |

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THE THRUWAY Our secret to stringing these beauties without a headache or hand cramp? A flexible wire needle that slips right through the tiny beads.

Planters typically have a hole in the bottom to drain excess water and keep roots healthy and rot-free. To prevent soil from seeping out onto your patio, place a swatch of screening mesh on top of the opening before you ill the pot.

| DIY STYLE |

Colorful beaded bracelets have signaled summer for as long as the coolet counselors at camp have been t acking them up their writ s. Our chic, grown-up versions are jut as fun, but with one extra benefit—you don’t have to sleep, shower, or swim in them, thanks to a crimp bead that makes sliding them on and off a cinch. For the detailed how-to, go to page 110. THE DETAILS: Stainless steel twisted needle, #10, $6 for 100; Miyuki seed beads, #11, from $3.25 for 7.5 g; and gold-plated brass crimp beads, 1 mm, $6 for 100, fire mountaingems.com. Blue-striped Ghana glass beads, $8 for 200, shopleekan.com. DMC embroidery floss, 52¢ for 8.7 yd., michaels.com.

JULY/AUGUST 2018

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| INSTANT UPGRADE |

Winning Streaks In a world of prat ically limitless hot-dog toppings, classic condiments are hard to beat. But mix in fresh herbs and pices, and they take on unique superpowers.

Basil-Jalapeño Mayonnaise Combine ½ cup mayo + 1 jalapeño (seeded, if desired) + 1/3 cup fresh basil leaves + 2 teaspoons fresh lime juice + kosher salt + pepper, and pulse in a food processor.

2 3

Curried Ketchup Combine ½ cup ketchup + 1 tablespoon curry powder + ½ teaspoon Worcestershire sauce, and let stand 30 minutes before using.

Dill-Pickle Mustard Combine ½ cup yellow mustard + 1 small garlic clove, finely grated + 2 tablespoons chopped fresh dill + kosher salt + pepper.

Beet-Horseradish Sauerkraut Combine ¼ cup beet horseradish + ¾ cup drained sauerkraut + kosher salt.

4 BEST IN SHOW Our food editors swear by Hebrew National Beef Franks, Martin’s Sandwich Potato Rolls, and Gold’s Sweet Horseradish and Beets.

| PROVISIONS |

Flavor to Go Cooking in a vacation rental should be a pleasure, not a game of would-you-rather—as in, would you rather skip the pancakes, or risk trying the baking soda last summer’s tenants left in the pantry? Copy our food editors’ approach, and pack this hits-everynote spice kit. Don’t forget your favorite skillet, along with a trusty knife wrapped in a good dish towel, and pop the bundle in the trunk before you hit the road. 30

JULY/AUGUST 2018

MUST-HAVE SPICES

Kosher salt Flaky sea salt • Black pepper • Red-pepper flakes • Dried oregano • Dried thyme • Ground cumin • Ground turmeric • Ground paprika •

•

OTHER ESSENTIALS

Cast-iron skillet Chef’s knife • Dish towels • Coffee grinder • Baking soda and baking powder

•

THE DETAILS: The Container Store commercial straight-sided glass jars, 1 oz., $1.50 each; and InterDesign Linus shallow drawer organizer, 6" by 6" by 2", $5, containerstore.com.

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CONSUMER: One coupon per purchase. Good only on TheraTears ® Products: TheraTears ® Dry Eye Therapy, TheraTears ® Preservative Free Dry Eye Therapy, TheraTears ® Nighttime Dry Eye Therapy, TheraTears® Xtra™ Dry Eye Therapy, TheraTears ® Contact Lens Comfort Drops, TheraTears ® Eye Nutrition and TheraTears ® SteriLid ® Eyelid Cleanser. Trial sizes not included. This coupon may not be reproduced. Consumer pays sales tax. Redeemable only at stores accepting coupons. RETAILER: We will reimburse you the face value of this coupon plus 8¢ handling provided you and the consumer have complied with the terms of this offer. Invoices proving purchases of sufﬁcient stock to cover presented coupons must be shown on request. Any other application constitutes fraud. Coupon void where prohibited, taxed, or restricted. Cash value 1/20¢. Mail to: Akorn Consumer Health, CMS Dept. 58790, 1 Fawcett Drive, Del Rio, TX 78840 ©2018 Akorn Consumer Health, A Division of Akorn, Inc.

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GOOD THINGS

| SIP & REPEAT |

Lip Smackers No offense to summer’s main squeeze, but these refreshing lemonade pin-offs don’t contain any fresh lemons at all. Intead, they use the fruit in different forms, from sorbet to liqueur. One drink is bubbly, another is herbal, a third is sweet, and the fourth is tangy. But all are citrusy and pecial.

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JULY/AUGUST 2018

LIMONCELLO SPARKLER

LEMONGRASSMINT ICED TEA

FROSTY COCONUT LEMONADE

PRESERVEDLEMON SPRITZER

Split 3 lemongrass stalks lengthwise, cut into 3-inch pieces, and smash lightly. Add to 6 cups water in a pot; bring to a boil. Pour into a large heatproof bowl; add 6 mint tea bags and ¼ cup honey. Let cool, then steep in refrigerator overnight. Strain and serve over ice, garnished with a split lemongrass stalk, if desired.

In a blender, purée 1 pint store-bought lemon sorbet with ¾ cup unsweetened coconut milk, ¼ cup water, and ¼ cup frozen raspberries. Pour into glasses and serve.

Thinly slice 1 quarter of a preserved lemon* and muddle in the bottom of a glass with 1½ teaspoons superfine sugar until dissolved. Top with ice and seltzer, stir, and serve.

Pour 2 tablespoons limoncello into a chilled Champagne coupe. Top with dry prosecco or other sparkling white wine. Serve with a sprig of rosemary.

* To get our recipe for preserved lemons with fennel and coriander seeds, go to marthastewart.com/ fennelpreservedlemon.

EAT YOUR HEART OUT. This 4th of July, declare your independence from unhealthy snacking. W∂ nderful Almonds are heart healthy, a good source of protein and fiber, and won’t get in the way of your summer goals. Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. See nutrition information for fat content. © 2018 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, the Package Design and accompanying logos are trademarks of Wonderful Pistachios & Almonds LLC or its affiliates. WA180411-19

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.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

FLOR AL ST YLING BY NAOMI

D E MAÃ&#x2018;ANA

ON THE WALL: Sherwin-Williams paint (mixed with plaster and applied with a trowel), in Capri, sherwin-williams.com.

| TABLEAU |

SOMETHING WILD Old-school prep cuts loose in this unabashed flower arrangement. Textured greens like feathery peppergrass, spiky datura, and peach-stemmed pokeweed mingle with cosmos and dahlias in a burst of soft pinks. The result is sweet, happy, and beautifully untamed, like the best kind of summer romance. TEXT BY CLAIRE SULLIVAN

PHOTOGRAPH BY LOUISE HAGGER

MARTHA STEWART LIVING

GOOD LIVING HOME

| GREAT FINDS |

A PLACE IN THE SUN Come July, living the dream means lounging outside as long as possible. Outit your outdoor space with chic, comfortable pieces, and you’ll be able to kick back from your irst cup of cofee until the irelies licker. Here, natural materials and pastel touches whisper, “Welcome to Baja.” For more ideas, turn the page. 1. Pier 1 tiki fringed wood umbrella, 7', $200, pier1.com. 2. Pottery Barn Solange synthetic kilim rug, from $59, potterybarn.com. 3. Uashmama wine bag, in Quarzo, $26, shopuashmamausa.com. 4. Kouboo La Jolla round rattan stool and side table, in Honey Brown, $175, kouboo.com. 5. Ballard Designs Ceylon teak wingback occasional chair, $849, ballarddesigns.com. 6. Barclay Butera Cove outdoor pillow, in Tan/Orange, $175, onekingslane.com. 7. Designit Aarhus Bollard oil lamp, $175, dwr.com. 8. Sea & Grass handwoven picnic totes, from $78 each, food52.com.

JULY/AUGUST 2018

PETER ARDITO (3, 8); COURTESY OF MANUFACTURERS (OTHERS)

Even after 12,000 years...

They still share a love of meat North American Lynx

Order: Carnivora Family: Felidae PROTEIN ~ GRAIN-FRE E HIGH

Feed your cat more of the chicken, duck or salmon she was born to love.

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Love them like family. Feed them like family.® Available at your favorite pet specialty store.

Fun Fact: Cats are classified Felis silvestris meaning “cat of the woods.” They became domesticated after separating from their wild ancestors about 12,000 years ago, though, as all cat parents know, nobody really owns a cat.

2 HOME

WIN $10K

To get help creating your own backyard paradise, visit marthastewart .com/10kbackyard and enter to win $10,000. For details, see page 121.

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GO GRAPHIC

JOIN THE NAVY

For a modern, creative vibe, mix black-and-white items with earthy accents, like a leafy pillow and stoneware chimes.

Combine oceanic hues and rope motifs (imprinted on a side table, traversing a rug) to anchor a crisp nautical setting.

1. West Elm basket-weave indoor/outdoor rug, in Black, from $59, westelm.com. 2. MQuan thrown bells, in Indigo Stripes, Black & White, and New Sun White, from $220 each, mquan-studio.myshopify.com. 3. Crate & Barrel Mod Leaf outdoor pillow, $45, crateandbarrel.com. 4. Jonathan Adler Op Art backgammon set, $395, jonathanadler.com. 5. Croft House Outdoor Sierra chair, $1,275, crofthouse.com. 6. Crate & Barrel Ridge side table, $249, crateandbarrel.com.

1. Epson Home Cinema 2150 projector, $900, epson.com. 2. Dash & Albert Harvey Navy indoor/outdoor rug, from $60, annieselke.com. 3. CB2 Be Who We Are outdoor pillow, $60, cb2.com. 4. Terrain marbled enamel popcorn popper, $58, shopterrain.com. 5. Serena & Lily Pacifica chair, in Navy, $1,198, serenaandlily.com. 6. Pier 1 Knots garden stool, $130, pier1.com.

JULY/AUGUST 2018

PETER ARDITO (GR APHIC 2, 4, 5; NAV Y 4); COURTESY OF MANUFACTURERS (OTHERS)

ÂŠ2017 P&G

A safety message from

It only takes a second Keep laundry pacs away from children

Tide PODS now come in a Child-Guard tub and bag

MARTHA S T E WA R T

American Made Schofield works with long-established American tanneries to source her sturdy, buttery-soft leather.

Well Heeled BRYR CLOGS, SAN FRANCISCO

Before she became a clog couturier, Isobel Schofield had a good foothold in fashion, working at Splendid, Velvet, and American Eagle. “I’ve probably designed a million T-shirts!” she laughs. After 15 years, though, she was “burnt out, and needed a creative sabbatical.” So she dabbled in ceramics, leather crafting, and shoemaking, and then found her calling with clogs, which take a more eco-friendly approach to traditional cobbling. Bryrs are made to order by eight talented women in Schofield’s studio. With 25 foot-flattering styles; two heel heights; and a swoony, painterly palette of supple leathers available, it can be hard to pick just one pair. But that’s part of the thrill. “I get such a rush from designing,” Schofield says. “I wanted to share that feeling with others.” (bryrstudio.com)

JULY/AUGUST 2018

PHOTOGRAPH BY ANNIE MARTIN

D-TIME O ITE M

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AWARD WINNING HYDRANGEA HYDRANGEA PANICULATA DIAMOND ROUGE® The flower buds on this colorful selection explode into 12- to 15-inch panicles of flowers that open creamy white but gradually darken to pink before becoming a rich red in fall with the cooler night temperatures. These compact, awardwinning plants have sturdy, reddish brown stems that make them ideal for cut-flower arrangements. Ships in 1-gallon pot at the proper time for fall planting. Recommended for zones 4–8S&W.

Item GM063227, $24.95 each

REBLOOMING FRAGRANT LILAC SYRINGA BLOOMERANG DARK PURPLE The latest member of the Bloomerang series of fragrant, reblooming lilacs reaches 6 feet tall and sets large flower clusters on dense branches. Dark purple buds and lavender-blue florets create a striking spring show followed by intermittent late-summer displays. Plant this one in full sun near a porch, deck, or path to best enjoy the sweet scent. Ships in 1-gallon pot at the proper time for fall planting. Recommended for zones 4–7S/8W.

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MARTHA ST E WA RT

CHANGE MAKER Drive Safely

THINK BACK TO YOUR driver’s-ed course. You probably remember plenty of scareyou-t raight messaging about drinking and driving. But the dangers of talking to Siri, fiddling with the dashboard touchscreen, and texting a friend that you’re en route weren’t part of the curriculum. These days we’re tethered to our phones, but there is no national law against using them while driving— and doing so leads to an alarming number of accidents. In 2016 alone, 3,450 people died from dit rated driving in the U.S. The problem is real, but the solution is well within our power.

THE HIGH ROAD Summer brings on wanderlust for scenic routes and far-flung adventures. But as more people hop in cars, it’s important to keep our eyes on safety, too. Statistics show that accidents often spike in August— and driving while distracted by devices is on the rise. To ensure that your travel memories are happy ones, we share advice from top advocates and organizations that are dedicated to making our streets safer. TEXT BY SARAH ENGLER

JULY/AUGUST 2018

Intall an app like DriveMode (available for all carriers) or initiate your cell’s do-not-dit urb-while-driving setting so that calls, texts, and notifications are blocked when the car is in motion. Better yet, turn the phone off entirely. During daytime hours, about 481,000 drivers use their devices while behind the wheel, according to the National Highway Traffic Safety Adminit ration (NHTSA). And remember, hands-free is not risk-free. “Talking on the phone is as ditrating as texting or manipulating it,” says Bonnie Raffaele, who founded the nonprofit Kids Driving Rep onsibly Challenge after her 17-year-old daughter Kelsey died in a collision while on her phone in 2010. “You can’t multitask—one thing becomes primary, and the other secondary. You’re paying attention to the conversation, not the road.” Raffaele has successfully pushed the tate of Michigan to pass Kelsey’s Law, which prohibits teens from using their phones when driving. “I knew nothing about making a law,” she says. “I tarted by rewatching Schoolhouse Rock!’s ‘I’m Jut a Bill,’ which I remembered from high school.” She learned more about the legislative process on the internet, gained support from her representatives, printed tens of thousands of potcards for other Michiganders to sign, and even held press conferences on the statecapitol teps. Now she’s telling her tory

GET T Y IMAGES/JENNY W YMORE/SUNKISSED PHOTOGR APHY

1. Stow Your Phone

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GOOD LIVING

all over the country: “I had the perfet family, and a six-second phone call detroyed it. There’s no text, tweet, phone call, or email worth a life.”

2. Evaluate Your Energy Level Recent research from the American Automobile Association (AAA) found that lack of sleep is a fator in about one out of every 10 crashes. The warning signs, says p okep erson Tamara Johnson, include drifting from your lane, not remembering the lat few miles, and of course t ruggling to keep your eyes open. But frighteningly, “more than half of drivers involved in fatigue-related crashes did not experience any symptoms before falling asleep,” she says. To avoid the risk, make sure you get at least seven hours of shut-eye before taking the wheel; don’t drive during hours you’re not normally awake; and schedule a break every two hours or 100 miles. If you feel your head getting heavy, there’s only one thing to do: top and take a 20to-30-minute catnap. “Drinking coffee, singing, or rolling down the window will not work,” says William Van Tassel, manager of driving training for AAA. “Eventually, your body will succumb to its need for sleep.”

3. Ignore the Infotainment System One-third of adults operate cars with dashboard computers featuring entertainment, navigation, and social-media apps. This trend is concerning safety advocates, including Joel Feldman, who founded the Casey Feldman Memorial Foundation and the organization End Ditrated Driving when his 21-year-old daughter died after being hit by a driver using his GPS while she was crossing the treet. “There have to be some things that we’re not doing in cars,” he says. Feldman points to a 2017 study that examined the visual and cognitive focus required of drivers to complete a task on an infotainment sytem. Programming navigation was the most distracting, but there’s an easy fix: Input a detination before turning on the ignition, and enable voice prompts. (Some newer systems require this by default.) “Or hey, pull over to the side of the road,” Feldman says.

4. Beware the Drugged Driver Thanks to MADD and SADD, both founded in the early ’80s, we all know the deadly consequences of drunk driving. But a 2017 report by the Governors Highway Safety Association (GHSA) showed that drugs were present more often than alcohol in the blood tests of drivers who were killed in car crashes that year. A number of factors are likely

JULY/AUGUST 2018

causing this, says Russ Martin, GHSA’s diretor of government relations, including the legalization of recreational marijuana in some tates and increased opioid use nationwide. “Drivers need to remember that a drug can be impairing even if it’s legal or you have a prescription,” Martin says. If you pot erratic driving that might be drug- or ditrationrelated, pull over and call 911, and report the color and make of the car. It’s also a good idea to take note of any pills you take that can cause drowsiness or dizziness, like Benadryl, Xanax, and Zoloft. If you’re unsure, check with your dotor, or enter the medication name at roadwiserx.com.

5. Protect Pedestrians According to the NHTSA, a pedetrian is injured every seven minutes in a traffic crash, and one is killed every two hours. Community groups are popping up across the country to help affeted families channel their grief into action. Dulcie Canton, who became an organizer for New York City’s Families for Safe Streets after surviving a hit-and-run on her bike in 2014, worked with the organization for about two years to gather signatures and lobby legislators to lower the city’s peed limit from 30 to 25 miles per hour. With that decrease, people hit by cars are more likely to survive if they get hit. To address a dangerous interset ion or stretch of road in your area, find out which eleted officials to target with petitions and phone calls: Speed limits are often controlled by tate officials; items like p eed bumps and bike lanes can be pitched to city-council members. Canton adds that curb extensions and even planting trees along the t reet can slow drivers down. And when you’re behind the wheel in a residential area, follow her rule of thumb. “As we say, ‘Drive like your family lives here.’ All it takes is one second of not thinking, and everyone’s lives are changed forever.”

Buckle Up For Australian paramedic Krystal Kleidon, car-seat safety is a call to action. She remembers an accident a few years ago in which a vehicle had rolled a number of times with children in the back. “I was expecting the worst, but they were up and walking,” Kleidon says. “There was serious damage to the car seats, but they’d done exactly what they were designed to do: protect the kids.”

Kleidon, who made a Facebook post with her husband last summer showing how to properly secure a child in a car seat (it’s reached more than 7.5 million people), offers her key criteria: It should not be able to slide across the seat; if you’re having trouble, consult the manufacturer, or go to nhtsa.gov to find certified car-seat experts in your area. The straps should be tight enough against your kid’s chest that you can’t pinch them to form a horizontal fold. (And in cool weather, remove coats before strapping them in.) “Ask yourself, ‘Would I be able to turn the car seat upside down with my child in it and be sure she wouldn’t fall out?’” she says.

60% OF WOMEN ARE WEARING THE WRONG SIZE PAD. ALL OF THEM CAN CHANGE THAT. Discover Always My Fit , a range of ﬁve different pad sizes. Try the next size up for up to 20% better coverage day or night. TM

GOOD LIVING BEAUTY

It’s a Breeze In the wilting heat of summer, there are effortless ways to look cool and stay collected. Start below with a strategy for smooth hair, and wind your way to glowing (not greasy) skin, meltproof makeup, and a less-is-more approach to color. TEXT BY MELISSA MILRAD GOLDSTEIN

PREVENT FRIZZ

It’s truly deflating to spend time styling your hair only to watch it swell up like a Chia Pet in the humidity. “Hair is like a sponge. When it’s dehydrated, it pulls in water from the environment,” says Sean Steigerwald, a product formulator at Kao. And the thicker and more damaged your strands, the puffier they get. Begin in the shower: WASH “Use a shampoo and conditioner that bring hair to the sweet spot of moisturized—nothing too heavy, nor too light,” says stylist Kevin Mancuso. Squeeze out water, and blot with a microfiber towel—or even an old T-shirt—rather than a terry-cloth one, to avoid roughing up the cuticle. STYLE If you have fine-to-medium hair, work in a leave-in silicone product to form a barrier against outside moisture. For dry, coarser hair, use a deep-conditioning oil. Air-drying is ideal, but if you need to heat-style, attach a concentrator nozzle to your dryer and direct the airflow downward to smooth strands. Then hands off. Mussing at this point will only undo your efforts.

JULY/AUGUST 2018

OUR EXPERTS

WASH

STYLE

Babassu and marula oils quench trands without weighing them down.

An oil-based balm keeps in moit ure but blocks humidity.

Nexxus Oil Infinite Rebalancing Shampoo, $13; and Restoring Conditioner, $18, nexxus.com.

Alterna Caviar Anti-Frizz Blowout Butter, $34, alternahaircare.com.

Kevin Mancuso, Nexxus Haircare’s global creative director; Sean Steigerwald, senior manager for Kao hair beauty product development ; Adam Friedman, professor of dermatology and residency director at George Washington University, in Washington, D.C.; Tim Quinn, Giorgio Armani Beauty celebrity face designer; and Emily Kate Warren, a Los Angeles– based makeup artist.

PATRIC SHAW/TRUNK ARCHIVE (PORTR AIT); PETER ARDITO (PRODUCTS)

If you start shining when it’s steamy outside, blot (don’t wipe) away sweat. Stow Boscia Green Tea Blotting Linens in your bag ($10, boscia.com).

GOOD LIVING BEAUTY

MAKE YOUR FACE SWEATPROOF

Sweltering temperatures are a mixed bag for skin; they can make it feel simultaneously parched and oily. To keep slickness in check, trade out heavy creams for an oil-free, noncomedogenic lotion. “Occlusive ingredients like mineral oil and waxes, plus heat and sweat, can clog pores, leading to heat rash, folliculitis, or acne,” says dermatologist Adam Friedman. Also, look for a mattifying formula: They contain silicone polymers that soak up excess sebum without sacrificing hydration.

KEEP SUMMER SKIN SOFT PROTECT

SET

All skin types need sun protet ion, even on cloudy days. This gentle SPF 30 formula controls oil and won’t cause breakouts.

For extra insurance that makeup won’t go slip-sliding away, rub a pea-size dot of primer onto your T-zone.

Differin Oil Control Moisturizer With Sunscreen, $9, differin.com.

Bobbi Brown Primer Plus Protection SPF 50, $38, bobbibrown cosmetics.com.

ON YOUR BODY

Buff away bumps, flakes, and SPF buildup with Dove Kiwi Seeds and Cool Aloe Exfoliating Body Polish, which mixes finely milled silica and a whipped moisturizing cream into a pampering in-shower slough ($6, dove.com).

GO FEATHERWEIGHT ON FLAWS To make your skin tone even or conceal imperfections, use a tint. These formulas go on easily with your fingers and provide sheerto-medium coverage with an imperfection-blurring matte finish. “They have a light, comfortable texture,” says makeup artist Tim Quinn. Try Giorgio Armani Face Fabric, a cult favorite that has been re-released, to the delight of its devotees, with 12 updated shades ($49, armanibeauty.com).

WEAR COLOR WONDERFULLY— AND WISELY THINK SHORT & CHIC

Keep your look polished with, well, polish on fingers and toes. A punchy shade (like fuchsia, orangey red, or melon) can style up even white jeans and a chambray shirt. FROM LEFT: Zoya Professional Lacquer, in Ellie, $10, zoya.com. Cotê Nail Color, in 50, $18, coteshop.co. Essie Gel Couture, in Exhibit A-Line, $12, essie.com.

JULY/AUGUST 2018

PLAY UP LIPS

says Quinn. Highlight yours with a vibrant hue, and you’ll need little else. Try CoverGirl Vitalist Elixir Lip Oils, which contain pomegranate and coconut oils for a part-treatment, part-gloss effect and no stickiness ($7, covergirl.com).

PETER ARDITO

ON YOUR FEET

It’s the height of sandal season— don’t let cracked heels and calluses stand in your way. Slip into Patchology’s lotion-filled pouches and let a solution of glycolic, salicylic, and lactic acids dissolve them (PoshPeel Pedi Cure Treatment, $20, patchology.com).

TUNE IN for DELICIOUS Martha Stewart is back with season 10 of PBSâ&#x20AC;&#x2122;s #1 baking show.

MARTHA BAKES AIRS ON PBS; CHECK LOCAL LISTINGS. Join Martha and her special guests as she celebrates the 10th Season of Martha Bakes! Each episode features techniques to elevate your baking projects to a whole new level.

SPONSORED BY

PRESENTED BY

GOOD LIVING TASTEMAKER

In the Flow Monica Patel-Cohn

What’s light, luxe, comfortable, and flattering enough to wear anywhere? A caftan by designer Monica Patel-Cohn, who has reimagined the shapeless cover-up as a chic essential that floats fluidly from pool to dinner party. The idea took hold after Patel-Cohn’s wedding, when she fell in love with the traditional saris worn by her Indian relatives. She set out to create a wetern version and launched her line, Two, in 2010. Now the designer, who honed her fashion eye working for Barneys New York creative ambassador Simon Doonan, jets to India once a year to pick fabrics and work with artisans, including a women’s cooperative and an indigo p ecialit, who hand-weave and dye the diaphanous cottons and silks. Her tops and pants are jut as carefree and t unning, so beware: They may ruin you for the ret of your wardrobe. “I want to make things that feel heavenly,” she says, “that you can’t find anywhere else.”

JULY/AUGUST 2018

AIMEE HERRING (PORTR AIT); COURTESY OF THOMAS COOK /CASA COOK (CASA COOK); COURTESY OF PEACE BICYCLES (BIKE); COURTESY OF CELINE (SUNGL ASSES); COURTESY OF YSL BEAUT Y (NAIL POLISH); COURTESY OF MARNI (BAG); PETER ARDITO (OTHERS)

Founder of Two, New York City

Her Essentials “My style mantra is comfortable and chic.” 1 | Jill Platner gold triangle studs “I wear these every day. They make a statement without being fussy.” $530, jillplatner.com.

7 8

2 | Casa Cook hotel, Kos, Greece “It looks beautiful, and is on my bucket list of places to go with my family.” From $199 per night, casacook.com. 3 | Two Pink Linen Pom Pom caftan “This fabric has a great flow and drape. The drawstring neckline allows you to adjust how deep you want it to go.” $432, twonewyork .com. 4 | Broadbent vinho verde “I’ll throw it into a dish I’m cooking, like spaghetti with clams; then we’ll drink the rest.” $12, astorwines.com.

Searching for a signature scent? Enter for a chance to win one on July 13 at win .marthastewart.com. For details, see page 121.

WIN THIS

5 | Nida basket “There are colored baskets all over my house—near the couch, in the bathroom—to hold my knitting, magazines, and the list goes on.” $36, makaua.com. 6 | Zelens Lip Enhancer “It plumps your lips and gives just a hint of color.” $52, barneys.com.

9 | Ban.Dō Rough Draft notebook and Pilot G-Tec-C gel pen “Notebooks are my weakness! And I learned about this pen from Simon Doonan. It has the best fine point.” Notebook, $12, bando .com. Pens, $10 for 3, staples.com. 10 | Hay coffeepot “I brew Illy ground drip every morning in this fabulous pot, which serves two.” $69, store.moma.org. 11 | Peace Black Dreamer Step Through 7-Speed D bicycle “When the weather’s nice, I bike to work. It reminds me of being a kid in Italy in the summer.” From $600, peace bicycles.com. 12 | Frederic Malle Geranium Pour Monsieur “It’s a men’s fragrance— not too flowery, not too spicy.” From $192 for 50 ml, fredericmalle.com. 13 | Marni bucket bag “The leather is beautiful, and the shape is modern. It holds everything I need.” $1,980, marni.com. 14 | Pierre Hardy sandals “These espadrilles are perfect with a caftan.” $525, pierrehardy.com.

7 | Céline sunglasses “I’m into teal, and the cat-eye shape is flattering.” $400, celine.com.

8 | Yves Saint Laurent nail polish, in Taupe Graine “I love this shade for my toes.” $28, yslbeauty.com.

MARTHA STEWART LIVING

Minutes you should sit quietly before a bloodpressure reading. Whether you’re at home or in a doctor’s office, this pause can calm you for a more accurate readout. For extra precision, take it twice, a minute apart.

The number in millions of U.S. adults who are prediabetic. And 90 percent of them don’t know it. Anyone with increased belly size, borderline blood pressure, or a family history of the condition should be tested. The good news: “Diet and lifestyle can reverse prediabetes and prevent diabetes,” says Eliot A. Brinton, M.D., president of the Utah Lipid Center, in Salt Lake City.

The minimum number of minutes of moderateintensity exercise you need weekly. Aim for a half hour of activity (a brisk walk and gardening both qualify) five days a week, according to the U.S. Department of Health & Human Services Physical Activity Guidelines for Americans.

You never forget your bank PIN or first phone number. But chances are your ideal blood pressure and daily calcium dose don’t spring instantly to mind. Keep tabs on these digits to help optimize your health. TEXT BY KAREN ASP

JULY/AUGUST 2018

1 The number of meditation sessions it takes to ease anxiety. Talk about an immediate payoff: After 60 minutes of mindfulness meditation, 11 of 14 participants reported lower levels of anxiety, in a 2018 study at Michigan Technological University, in Houghton. But that’s not all. They also experienced heart-function benefits (including a lower heart rate) that should decrease stress on their kidneys and brains, says John Durocher, Ph.D., one of the study coauthors. Don’t have an hour? More research is yet to be done, but Durocher has observed that as little as 10 minutes can be beneficial, too.

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

Summing It Up

“Even more choices? This bladder leak underwear just keeps getting better.”

Depend Silhouette

Always Discreet Boutique

GOOD LIVING HEALTH

2 to 3

Years that sunscreen is effective. Some formulas may still partially block rays for six months after the expiration date, but there’s no guarantee you’re fully protected, says Baltimore dermatologist Anna L. Chien, a spokesperson for the Skin Cancer Foundation. If you use SPF daily, you shouldn’t have any extra.

The max number of alcoholic drinks to sip in a week. This may come as a surprise if you’ve always heard that women can enjoy one drink a day without any health hiccups. But a 2018 U.K. study linked having more than five 6-ounce glasses of wine, 3.5-ounce portions of liquor, or 20-ounce glasses of beer in a seven-day span with a shorter life expectancy (especially in the beer and spirit drinkers). It also increased risk of stroke, heart failure, and heart disease. Blood pressure could be the culprit, although other research shows that imbibing more than the recommended amount can cause abnormal heart rhythms, damage to your heart muscle, and other diseases like liver problems and some cancers, says Victoria Taylor, a senior dietitian with the British Heart Foundation.

The amount in grams of added sugar not to exceed per day. You may not dump a packet in

your coffee or tea, but sugar lurks in not-so-obvious places, like bread and pasta sauce, under names like cane sugar and corn syrup. The American Heart Association posits 25 grams as an upper limit, but Valter Longo, Ph.D., director of the USC Longevity Institute, in Los Angeles, and author of The Longevity Diet (Avery, 2018), suggests this lower level to minimize the sweet stuff’s effects on insulin release. “Sugar can contribute to insulin resistance and fat accumulation,” says Longo. Fill up on vegetables, whole grains, legumes, and other unpackaged foods instead—and when you buy packaged goods, check the labels.

The number of cancers associated with obesity.

Only 31 percent of Americans know that obesity is a risk factor for cancer at all, according to an American Society of Clinical Oncology survey. But in a 2016 study published in The New England Journal of Medicine, being overweight or obese upped the odds for the following types, which make up 42 percent of all cancer diagnoses: breast, colorectal, esophageal, gallbladder, kidney, liver, meningioma, multiple myeloma, ovarian, pancreatic, stomach, thyroid, and uterine. “While the exact mechanisms aren’t known, the impact of excess weight on levels of various hormones, such as estrogen and insulin, is likely key,” says Graham A. Colditz, M.D., a study coauthor and an associate director of prevention and control at the Alvin J. Siteman

JULY/AUGUST 2018

Cancer Center, in St. Louis. Fat tissue also promotes inflammation, another risk factor for cancer. Losing even 5 to 10 pounds can make a difference, Colditz says.

The number of years before an Alzheimer’s diagnosis that brain changes begin. The population of Americans living with this disease is expected to more than double by 2050—up to 14 million from 5.7 million today—and most of it will be female, since two-thirds of sufferers are women. The time to take preemptive measures is not in your 60s, but two decades earlier, according to Dale E. Bredesen, M.D., founding president and CEO of the research facility the Buck Institute and author of The End of Alzheimer’s (Avery, 2017). The best defense, per the Alzheimer’s Association, includes exercising regularly, quitting smoking (or better yet, never starting), eating plenty of fruits and vegetables, staying socially engaged, and challenging your brain with puzzles and games.

Grams of fiber you need to eat daily. Yet most Americans get only about 16. Fiber is the nondigestible part of a carb that bulks up plant-derived foods. “It swells in the stomach, so you feel full after eating and generally eat less, leading to weight loss,” says Tanya Zuckerbrot, R.D., author of The F-Factor Diet (Putnam, 2006). There are two types, and you need both: The soluble kind (e.g., oatmeal) turns gel-like in the digestive tract, helping lower bloodglucose and cholesterol levels; insoluble fiber (e.g., kale) moves other food through your system. Along with its slimming benefits, a fiber-rich diet can help reduce risk of heart disease, diabetes, hypertension, and breast and colon cancers. To up your intake, start meals with a salad or vegetable soup.

The level of lipoprotein A that’s the tipping point for high cholesterol. Doctors routinely measure the lipoproteins LDL and HDL when they take

blood work—but not lipoprotein A, aka Lp(a). If someone in your immediate family has heart disease, or if you have early-onset heart disease (before age 60 for women), ask your doc to include this test, says Stacey E. Rosen, M.D., vice president at the Katz Institute for Women’s Health, in New Hyde Park, New York. While an Lp(a) level over 30 mg/dl is considered abnormal, the risk of heart disease rises over 60 mg/dl, and shoots up between 150 and 300.

Ounces of water you need to drink every day.

It turns out that the long-touted eight-by-eight rule (eight 8-ounce glasses) isn’t quite enough. Add 27 more ounces to maintain health and lower disease risk, according to the National Academies of Sciences, Engineering, and Medicine. To make sipping second nature, carry a reusable water bottle with you and refill often. Juice and fruit count, too.

130

The systolic level that signals high blood pressure. Elevated readings no longer start at 140/90, the previously established threshold. Heart-disease risk now begins when your systolic pressure climbs above 120 mm Hg, and anything over 130 is considered hypertension, per the American College of Cardiology and the American Heart Association. If you meet this new, lower marker, expect your doctor to recommend lifestyle changes, or in some cases medication. Fortunately, maintaining an ideal body weight, eating a well-balanced diet, limiting salt, managing stress, sleeping enough, and quitting smoking can help bring it down.

400

Milligrams of caffeine you can enjoy daily sans negative side effects. No need to limit

yourself to just one cup of coffee, two to four cups shouldn’t cause insomnia, headaches, or a fast heartbeat, per a recent meta-analysis of caffeine consumption. Plus, every additional serving a week is associated with a lower risk of stroke and heart failure, per a 2017 study—good news for latte lovers.

1,000

Milligrams of calcium needed for strong bones. This is the daily amount the National Osteoporosis Foundation recommends for women 50 and younger; older women need 1,200 per day. Reach that goal with foods such as milk (314 milligrams in one cup of 1 percent), yogurt (415 in eight ounces of plain low-fat), tofu (434 in a half-cup), sardines (325 in three ounces), and greens like broccoli rabe (100 in one cup) and chopped kale (177 in one cup). For more tips on improving your health and wellbeing, visit marthastewart .com/strive.

PROMOTION

notebook YOU R E SSE N T I A L PL A N N E R

PROMOTION

Events Ideas Products Offers

VISIT MARTHASTEWART.COM/NOTEBOOK

Soak Up Summer in Michigan With over 3,000 miles of beautiful coastline, Michigan ofers many ways to enjoy summer by the water. Whether traveling with family or making memories with friends— make sure to plan a visit to these two coastal cities along the west coast of the state.

THIS IS THE IOWA YOU NEVER KNEW EXISTED This is where every season is spectacular. Where the great outdoors are right outside your door. This is where memories of a lifetime are made in a weekend. This is Iowa. traveliowa.com

SOUTHERNMOST BEACH RESORT ...where bohemian luxury meets historic Key West, is located on the quiet end of Duval Street. southernmostbeachresort.com

Traverse City, Michigan Begin your adventure in this coastal town on the shores of Lake Michigan’s Grand Traverse Bay.

see Sleeping Bear Dunes National Lakeshore [nps.gov/slbe]

eat Aerie Restaurant [traversecity.com/restaurants]

CALIFORNIA WALNUTS. SO SIMPLE. SO GOOD. From starter to entrée, add flavor, texture and nutritious goodness with California walnuts. For simply delicious recipes, visit walnuts.org.

PERFECT FOR YOUR NEXT PARTY A dinner party, book club, or girls’ night — Blue Diamond Crafted Gourmet Almonds are perfect for your next festive occasion. With a range of on-trend artisanal flavors, you’ll find a fit to complete your charcuterie platter or grazing table. bluediamond.com/brand/craftedsnack-almonds

do Downtown Traverse City Shopping [downtowntc.com]

Holland, Michigan Journey to the shores of Lake Michigan to enjoy Holland’s sandy beaches and small town charm.

RENEGADE CRAFT Shop handmade this season at Renegade Craft, showcasing the brightest talents from the modern maker community. Visit New York, London, San Francisco, Austin, Chicago, Los Angeles, Seattle, Portland, Miami, Detroit, Boston, Denver, and online at RenegadeCraft.com.

REYNOLDS KITCHENS Reynolds KITCHENS® Quick Cut™ Plastic Wrap Built-In Slide Cutter makes it easy to get a clean cut every time. reynoldskitchens.com/plastic-wrap/

see Big Red Lighthouse [ holland.org/trip-ideas/big-red-lighthouse]

eat Holland Farmers Market [ hollandfarmersmarket.com]

do Windmill Island Gardens [cityofholland.com/windmillislandgardens]

GOOD LIVING

Ask Martha

Weeds are creeping into my garden. How do I get rid of them safely and eiciently? —Gus Hemmerling, Las Vegas

JULY/AUGUST 2018

WEEDING FUNDAMENTALS 1. KNOW YOUR ENEMY Learning to identify various weeds at all stages of life will help you work quickly— and save you from yanking up a zinnia sprout because you think it’s knotweed. Our features and garden editor, Melissa Ozawa, often refers to Weeds of North America, by Richard Dickinson and France Royer (University of Chicago Press, 2014).

2. TIME IT RIGHT It’s far better to remove nuisances when they’re young and haven’t gone to seed (which happens after they flower) or developed an established root system. Most will then slide out easily after a rain, when the soil is wet. 3. GRAB A TOOL You can pull small, less entrenched weeds out with your hands. But for perennials with deep taproots, like dandelions, dig down and remove the entire

plant—roots and all— with a hori-hori knife (we like the carbonsteel version from Hida Tool & Hardware Co.; $25, hidatool.com) or a fishtail weeder (try Sneeboer’s Dandelion Digger; $32, shop .healdsburgshed.com). 4. TOSS SMARTLY You can dispose of annuals, such as ragweed, in your compost as long as they haven’t gone to seed; just let them dry out

in the sun for a day before adding. (If they do have seeds, you could end up spreading them all over your garden when you use the compost!) Throw other varieties— or any you’re uncertain about—in the regular trash. 5. PREVENT FUTURE INTRUDERS Plant your garden densely, so weeds don’t have room (or light) to grow, and mulch it well, which will keep persistent ones from popping up.

ANDY ROBERTS/GET T Y IMAGES

The W word isn’t at ually a technical plant classification— it refers to anything that grows somewhere it isn’t wanted. But that doesn’t make these invaders any less annoying. Aside from being unsightly, they compete with your plants for resources like water and light— and left to their own devices, many can take over. To contain them, think of weeding much like tidying your house: Do a little upkeep here and there, and you’ll avoid hours of backbreaking work at a t retch.

Say “good boy” with a nudge.

Say it with a nudge. TM

All Natural. Real Chicken. True Love.

GOOD LIVING

What’s the diference between a crisp, a crumble, a cobbler, and a buckle? —Josiah Blumenthal, Burlington, Vt.

Pies get mot of the glory this time of year, but there are myriad deletable combinations of crut y goodness and ripe fruit. (We like to mix tart and sweet types— say, blackberries with peaches.) Learn the lexicon, and get our favorite recipes at marthatewart.com/crisps-cobblers. | PETS |

Bugs Off!

Our newest Carrier®Ductless System can go practically anywhere and deliver precise temperature and humidity control with leading eficiency. The air in each room feels exactly the way you like it—and you’re not wasting energy heating and cooling areas that don’t get as much use. Since there’s no ductwork required, a Carrier®Ductless System allows you to expand your comfort to more spaces:

•Home Ofices •Master Bedrooms •Renovations and Additions •Converted Attics and Basements •Sunrooms •Garages Schedule your appointment today at Carrier.com/RoomforComfort

JULY/AUGUST 2018

CRISPS Fruit baked with a sugary, t reusel-

like topping, generally containing oats or nuts. A CRUMBLE is a crip minus the oats or nuts.

COBBLERS Same

fruit base, different golden topping—in this case biscuit dough, dropped in dollops.

BUCKLES A single-layer cake with berries

or cut-up fruit in the batter, giving it a “buckled,” or indented, appearance.

LET US HELP YOU! E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

ADI WONG/EYEEM/GET T Y IMAGES (DOG); ROL AND BELLO (CRISP); MART YNA SZCZESNA (COBBLER); JONNY VALIANT (BUCKLE)

Dog (and some cat) owners are bracing for tick season, particularly in the Northeast. Options for keeping these relentless arachnids off your furry friends range from medicated collars to topical treatments and prescription pills that repel or kill them; consult your veterinarian to find the best fit for your animals and lifestyle. Even after taking such measures, you should still inspect Scout after he’s spent time outdoors. The critters are visible to the naked eye (deer ticks, which carry Lyme disease, are especially hard to spot during nymph stage, at about the size of a poppy seed), and tend to latch on near the neck, head, and feet and inside the ears. If you spot one, put on rubber gloves and use tweezers to grasp it as close to your pet’s skin as possible; then pull it straight out. (Or use a “key” tool—we like TickEase tweezers; $10, chewy .com.) Place the varmint in a jar of rubbing alcohol to kill it, disinfect the bite, and monitor the area for swelling (a sign of an infection, which should be treated by a vet).

The Space to Dream.

HUMIDIT Y MANAGEMENT

Any room in your home can become a comfortable space that’s all your own with our newest Carrier ® Ductless System. There’s simply nothing more efficient,* with controls you can set with your smartphone; filters for cleaner, fresher air; and humidity settings that are easy to adjust. It’s just one more way Carrier helps make you comfortable. However you define it. Schedule your appointment today at carrier.com/RoomForComfort.

© Carrier Corporation 4/2018. *According to system ratings maintained by AHRI as of January 22, 2018, in accordance with the AHRI Unitary Small Equipment Operations Manual. The 9,000 BTUh single-zone ductless has a 42 SEER Rating.

Roasted Tomato Walnut Chicken

California Walnuts FOR THE BEST SIMPLE MEALS EVER From starter to entrée, add ﬂavor, texture and heart-healthy* goodness with great tasting California walnuts. For these recipes and more, 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.

Walnut Cheese Crostini

Walnut Kale Caesar Salad

Broccolini Walnut Au Gratin

Everyday FOOD BASES LOADED

COOK, NOURISH, ENJOY

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY REBECCA BARTOSHESK Y

The liquor-soaked fruit can be made a day ahead. At party time, set out chilled bottles of wine and cans of seltzer or citrus soda (we like San Pellegrino) for a cold, fizzy finish.

| EASY ENTERTAINING |

Sangria Starters Make this centuries-old Spanish punch even more festive with a mix-your-own bar. Friends can ladle some spirit-infused fruit into a glass, add some wine, and inish with a splash of soda. Salud! TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY SIDNEY BENSIMON

MARTHA STEWART LIVING

Sipping Tips Just-ripe produce means firm bites with a kick at the bottom of your glass. (Yes, the fruit is meant to be eaten.) Pick one of our suggested pairings below—each works with white, red, or rosé—or serve all three, and let everyone mix as they wish. ACTIVE TIME:

15 MIN. | TOTAL TIME: 4 HR. 15 MIN. | SERVES: 8 TO 10

Red Sangria 1 small grapefruit, quartered and thinly sliced (1 cup) 1 lime, quartered and thinly sliced ( ¼ cup)

A WORD ON WINE Choose something you’d be happy to drink on its own, and think crisp: Fruit adds natural sweetness to sangria, so counterbalance it with dry whites and rosés, and fullbodied reds.

2 cups hulled and halved strawberries (quartered, if large) 5 tablespoons sugar

½ cup vodka or blanco tequila ¼ cup Cointreau or other orange liqueur Frozen fruit and seltzer or citrus soda (optional), for serving 1 bottle (750 ml) dry red wine, chilled, for serving

Toss fresh fruits with sugar, vodka, and Cointreau. Cover; refrigerate, tossing occasionally, at leat 4 hours and up to 1 day. Fill a glass halfway with frozen fruit. Add macerated fruits, and top with wine and a plash of seltzer. TRY IT WITH: Aletta Garnacha:

medium body, with a peppery finish. $12, internationalwineshop.com.

JULY/AUGUST 2018

Pink Sangria 3 cups mixed stone fruits, such as peaches, plums, and nectarines, cut into ½-inch wedges 2 tablespoons sugar

½ cup vodka or blanco tequila ¼ cup Luxardo Maraschino or other cherry liqueur Frozen fruit and seltzer or citrus soda (optional), for serving 1 bottle (750 ml) rosé wine, chilled, for serving

Toss fresh fruits with sugar, vodka, and Luxardo. Cover; refrigerate, tossing occasionally, at leat 4 hours and up to 1 day. Fill a glass halfway with frozen fruit. Add macerated fruits, and top with wine and a plash of seltzer. TRY IT WITH: Herdade do Rocim Mariana rosé: juicy and dry, with berry and plum notes. $13, wine.com.

To prevent watereddown sips, swap in frozen fruit, like peach wedges, halved strawberries, and whole grapes, for ice. Freeze them for at least four hours before serving.

White Sangria 3 cups mixed fruits, such as pineapple, honeydew melon, grapes, and kiwifruits, cut into ½-inch pieces 2 tablespoons sugar

½ cup vodka or blanco tequila ¼ cup St-Germain or other elderflower liqueur Frozen fruit and seltzer or citrus soda (optional), for serving 1 bottle (750 ml) dry white wine, chilled, for serving

Toss fresh fruits with sugar, vodka, and St-Germain. Cover; refrigerate, tossing occasionally, at leat 4 hours and up to 1 day. Fill a glass halfway with frozen fruit. Add macerated fruits, and top with wine and a plash of seltzer. TRY IT WITH: Avinyó Petillant Vi D’Agulla: crip, floral, subtly effervescent. $17, wine.com.

WHEN ITALIANS NAME-DROP CHEESE. Galbani® has been a household name for generations of cheeseloving Italians. Taste why for yourself. Discover our Grilled Caprese recipe and more at galbanicheese.com.

EVERYDAY FOO

| KITCHEN WISDOM |

The Big Cheese With its nutty taste, crumbly texture, and heady aroma, Parmigiano-Reggiano is sublime on so much more than pasta. Here’s how to pick a good wedge and wield it in ive new and deeply delicious ways.

Parm Pointers To find an authentic piece of this aged cow’s-milk cheese, which hails from a specific region in northern Italy, look for its name dotted on the rind. Always grate it straight off the hunk—or, if you need more than a cup, pulse chunks in a food processor.

TEXT BY CLAIRE SULLIVAN

1. ENRICH A MARINARA

The rind is tough but full of flavor: Melt a hunk into simmering tomato sauce to add umami as it dissolves. Remove leftover pieces with a slotted spoon. 2. UPGRADE A FINISHING OIL

Warm a cup of extra-virgin olive oil in a saucepan, and add the rind. Remove from heat and steep until cool, then strain the oil into an airtight container and use for dipping, drizzling over vegetables, or whisking into a vinaigrette. 3. IMPROVE ON CROUTONS

Toss cubed bread with olive oil, grated Parmesan, salt, and pepper. Bake at 350° on a rimmed baking sheet, turning a few times, for about 15 minutes. Mix equal parts grated Parmesan and breadcrumbs to coat chicken or pork before pan-frying. 5. SAVOR EVERY SPRINKLE

Grate it over scrambled eggs, seasoned with a few grinds of fresh pepper, for a cacio e pepe take on breakfast.

JULY/AUGUST 2018

Smart Storage Keep the cheese sealed in plastic wrap and refrigerate for up to a month, and put rinds in a resealable plastic bag for up to two months (or six, if frozen).

PHOTOGRAPH BY SIDNEY BENSIMON

PROP ST YLING BY REBECCA BARTOSHESK Y

4. CRISP UP CUTLETS

THIS PAGE: FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY MEGAN HEDGPETH. RECIPE CARDS: PHOTOGR APHS BY SIDNEY BENSIMON; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY REBECCA BARTOSHESK Y

FOO

| WHATâ&#x20AC;&#x2122;S FOR DINNER? |

MEX IT UP Warm weather is made for Mexican dishes that play up fresh and fun ingredients. Crat them into spicy pork tacos or a citrusy seafood salad, and turn any night of the week into a iesta. TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

JULY/AUGUST 2018

PHOTOGRAPH BY JUSTIN WALKER

Grilled Pork-and-Pineapple Tacos

Grilled Chicken With Mango and Mint-Lime Dressing

Mexican Seafood Salad

Steak-and-Avocado Pepitos

Kosher salt and freshly ground pepper 1 pound pork tenderloin, patted dry Safflower oil, for brushing

½ pineapple, peeled, cored, and cut into ½-inch rings 1 white onion, cut into ½-inch rounds 12 corn tortillas Chipotle salsa, shredded cabbage, and cilantro, for serving

1. Preheat grill to medium-high. Stir together chili powder, 2 teaspoons salt, and ½ teaspoon pepper; sprinkle evenly over pork. Let stand 10 minutes. 2. Brush grill grates with oil. Grill pork, turning a few times, until charred in places and a thermometer inserted into thickest part registers 140˚, 12 to 15 minutes. Transfer to a cutting board. Grill pineapple and onion, flipping once, until charred in places and crisp-tender, 6 to 8 minutes. Transfer to board with pork. Grill tortillas, flipping once, until hot and blistered in places, 30 to 45 seconds each, placing them inside a folded kitchen towel as you go. Let steam a few minutes to soften. 3. Thinly slice pork and cut pineapple into ½ -inch-thick pieces; slice onion. Fill warm tortillas with pork, pineapple, onion, salsa, cabbage, and cilantro; serve. ACTIVE TIME:

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

Grilled Chicken With Mango and Mint-Lime Dressing 3 tablespoons fresh lime juice 1 tablespoon minced garlic

⅓ cup safflower oil, plus more for brushing ¼ cup chopped fresh mint leaves, plus whole leaves for serving Kosher salt and freshly ground pepper 4 boneless, skinless chicken-breast halves (about 1½ pounds) 1 bunch radishes, preferably small 1 serrano pepper 1 bunch watercress, tough lower stems removed 1 mango, peeled, pitted, and cut into sticks 6 ounces queso fresco or goat cheese, crumbled (1 cup)

1. Preheat grill to medium-high. In a bowl, combine lime juice and garlic. Whisk in oil, then chopped mint; season with salt and pepper. Pound chicken to an even ½ -inch thickness; transfer to a baking dish. Season with salt and pepper; toss with half of dressing. Let stand 10 minutes. 2. Brush grill grates with oil. Grill chicken, radishes, and serrano, flipping chicken once and turning vegetables occasionally, until chicken is just cooked through and radishes are charred in places, 6 to 8 minutes. Mince serrano; stir into remaining dressing. Serve chicken with radishes, watercress, and mango; drizzle with dressing and top with cheese and mint leaves. ACTIVE TIME:

Mexican Seafood Salad 3 tablespoons fresh lime juice, squeezed rinds reserved Kosher salt and freshly ground pepper 3 ears corn, shucked

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

Steak-and-Avocado Pepitos This popular street food in Mexico and Venezuela is a type of torta. 1 pound skirt steak, cut crosswise into 4 pieces Kosher salt and freshly ground pepper

¾ pound medium shrimp (preferably wild), peeled and deveined

1 tablespoon extra-virgin olive oil

¾ pound skin-on red-snapper fillet

2 tablespoons Worcestershire sauce

2 medium tomatoes, cored and coarsely chopped (1½ cups)

1 medium red onion, chopped (1½ cups)

1 jalapeño, thinly sliced into rounds

1 can (15.5 ounces) black beans, undrained

½ white onion, finely chopped (¾ cup) ¾ cup chopped cilantro 3 tablespoons safflower oil 1 head Boston or Bibb lettuce, leaves separated Corn nuts, for serving (optional)

1. Bring 1½ inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs. 2. Stir together corn, tomatoes, jalapeño, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.

Sliced tomato and avocado, Mexican crema or sour cream, and hot sauce, for serving 4 hoagie rolls (preferably seeded), split, for serving

1. Season steak with salt and pepper. Drizzle with oil and Worcestershire, turning to evenly coat; let stand 10 minutes. 2. Heat a large skillet (preferably cast iron) over medium-high. Add steak and cook, flipping once, until seared and medium-rare, 5 to 7 minutes total. Transfer to a plate. Return skillet to medium heat (do not wipe clean). Add 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beans with liquid and ⅓ cup water; simmer until thickened slightly, 5 minutes. Smash with a potato masher or fork until spreadable. Thinly slice steak, then stir steak juices into bean mixture.

3. Season tomato and avocado with salt. Spread bean mixture onto rolls. Top with steak, tomato, avocado, remaining ½ cup onion, crema, and hot sauce; serve. ACTIVE TIME:

ACTIVE TIME:

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

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

Grilled Pork-and-Pineapple Tacos 1½ teaspoons chili powder

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EVERYDAY FOOD

| HEALTHY APPETITE |

CHERRIES ON TOP When baked into a pie or balanced on a sundae, they’re as iconic as the American lag. But these small stone fruits, which happen to be Martha’s favorite, also offer antioxidants and vitamins when eaten fresh. Enjoy them right now, while they’re at their plumpest and most plentiful. TEXT BY CLAIRE SULLIVAN

They come in sweet and tart varieties; however, most cherries have ruby hues that come from ultra-high levels of anthocyanins, a powerful antioxidant. Reap the benefits by eating the fruit often: A couple of handfuls three times a week may slash the risk of heart attacks in women, specifically, by 30 percent over time. The same serving size reduces inflammation, can help prevent cardiovascular disease, and sneaks in some immuneboosting vitamin C.

How to Choose Them Sweet cherries hit markets as early as May, and tart ones peak in July. Both wind down by August. Look for firm, blemish-free drupes that feel heavy for their size.

Store

Enjoy

Pluck the stem and place the fruit on the opening of a thin-necked container (an empty wine bottle works well). Then push a straw or chopstick through. Pop!

JULY/AUGUST 2018

Stick to fresh cherries for the biggest health hit (they retain antioxidants when dried or juiced, but often with the catch of added sugar). Pair sweet kinds with protein for a wellrounded meal: Toss them with onion, mint, cilantro, and lime juice for a salsa to serve over roasted salmon. The tart type is extra-dense in nutrients. Combine dried ones with roasted nuts in an energyboosting trail mix, or for a double whammy of antioxidants, blend them with frozen ones or cherry juice in a smoothie.

PHOTOGRAPH BY REN FULLER

ST YLING BY MEGAN HEDGPETH; ILLUSTR ATION BY BROWN BIRD DESIGN

Pit Them Like a Pro

The fruits fade quickly at home, usually within four days, so keep them cold and dry to help them last longer: Refrigerate them in an open container, and rinse just before eating.

EVER FOO

Peach Potpie Unbleached all-purpose flour, for dusting 14 ounces all-butter puf pastry, such as Dufour, thawed but still cold

¼ cup light-brown sugar 2 tablespoons cornstarch

½ teaspoon kosher salt 1¾ pounds ripe peaches (about 5), cut into ½-inch wedges 1 tablespoon bourbon (optional)

1 teaspoon pure vanilla extract 1 large egg Coarse sanding sugar Vanilla ice cream, for serving

1. Preheat oven to 350° with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.

| SWEETS |

Heart of Gold Capture that leeting moment when peaches are lavor-rich and lawless with a pie that won’t keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a laky round of pastry, and serve warm without breaking a sweat. TEXT BY CLAIRE SULLIVAN RECIPE BY LINDSAY STRAND

3. In a large bowl, whisk together

brown sugar, corntarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes. 4. Whisk egg with 1 teap oon

water. Brush over pat ry circle; prinkle with sanding sugar. Place baking sheet with pat ry on top rack of oven. Bake until pat ry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pat ry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place patry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream. ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. 40 MIN. | SERVES: 6 TO 8

JULY/AUGUST 2018

PHOTOGRAPH BY SIDNEY BENSIMON

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY REBECCA BARTOSHESK Y

Lightly score the puff pastry with a paring knife to get the lattice pattern on this dessert.

2. On a lightly floured sheet of parchment, unfold pat ry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pat ry; trace a circle around it with a paring knife. Remove pan; remove and discard excess patry. Transfer parchment with patry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on patry (do not cut through dough). Refrigerate 5 to 10 minutes.

We d i p p e d i t i n D O V E ® D a r k C h o c o l a t e & d u s t e d i t w i t h a k i c k o f c i n n a m o n DISCOVER NEW DARK CHOCOLATE CINNAMON DUSTED ALMONDS

Choose Pleasure

Whipped Topping Raspberries Blueberries

ÂŠMondelÄ&#x201C;z International group

Get recipes for any get-together at ritzcrackers.com/recipes

July/August “The sun does not shine for a few trees and lowers, but for the wide world’s joy.” —Henry Ward Beecher

PHOTOGRAPH BY CAITLIN ATKINSON

MARTHA STEWART LIVING

PHOTOGRAPHS BY RYAN LIEBE

| TEXT BY MICHELLE SHIH

| RECIPES BY LAURYN TYRELL

Whether you’re hosting a dinner for four or a backyard bash for 14, here’s an entertaining strategy that’s magically efficient and truly fun. Start with crowd-pleasing ingredients, arrange them artfully, and let friends customize to their heart’s content.

Something for Everyone

For recipes, see page 110.

BUILD IT BETTER bacon-lobster-tomato sandwiches A special occasion like sending your baby off to college (or finally taking a vacation) calls for an extra-special spread. Here, we one-upped the classic BLT by enlisting lobster (you can sub in shrimp or poached chicken if you prefer). Then we flanked a rainbow of ripe-tomato slices with hard-boiled eggs and avocado, and whisked together two next-level condiments: mayo mixed with crisp bacon and a tangy mignonette. To make quick (or no) work of the lobsters, have your fish counter steam them and remove the meat.

BOWL THEM OVER AT BREAKFAST fruit platter with whipped ricotta

For a meal that puts the “good” in “good morning,” nothing beats sliced-up summer fruit. Peaches and other stone varieties are wonderful on their own, but when poached (with lemon and sugar, to bring out their sweetness and acidity), they become the fruit cocktail of dreams. Add a creamy element by blending part-skim ricotta with maple syrup and vanilla, and for a crowning touch, bake our breakfast biscuits—essentially digestives, made with whole-wheat flour and a little brown sugar. Dip them in the whipped ricotta, or crumble them on top for crunch. THE DETAILS: Mosaic House cement tiles, in Sky Blue, price upon request, mosaichse.com.

BRING HOME THE BEACH smoky clams and fregola

Capturing the flavors of a clambake, but at a fraction of the effort, this seafood stew melds a polyglot of cultural influences. The combination of clams and sausage hints at Portugal, while the corn is a nod to New England, and the fregola that soaks up all the juices hails from Sardinia. You serve the dish in shallow bowls with spoons, but this is a messy, eatwith-your-hands meal that says youâ&#x20AC;&#x2122;re among friends. To round out the menu, offer a simple green salad or coleslaw alongside. THE DETAILS: Moroccan Mosaic & Tile House Alhambra tiles, in Black, White, and Gray, price upon request, mosaic morocco.com.

An antipasto platter checks off all the boxes for a great summer lunch: It can sit at room temperature for a few hours. If extra guests arrive, you can easily add more cheeses and cured meats. And its eclectic array of flavors hits the spot for meat eaters and vegetarians alike. The grilled eggplants and squashes get a sweet-and-sour marinade full of plump raisins and briny capers. They can be prepped the day before if you like, and then all thatâ&#x20AC;&#x2122;s left to do is toast some crusty Italian bread and raise a glass.

LAY OUT LA DOLCE VITA grilled-vegetable agrodolce

STICK WITH IT saffron chicken kebabs

Five is the magic number for these kebabs: That’s how many ingredients are in the saffron-citrus marinade, and how many minutes the meat needs on the grill. Which is to say they’re fussfree and fast—essential qualities when you’re cooking for a group. Plus, skewers are fun and make just-right portions; everyone grabs a stick, and they’re good to go. Lavash, a Middle Eastern flatbread that’s thinner than pita, comes in big, tearable pieces. Wrap it around chunks of chicken, then pile on toppings: grilled Vidalia onions and tomatoes, fresh mint, radishes, and herby yogurt sauce with jalapeño.

Baby back ribs are excellent for entertaining, because you can make them up to three days ahead of time, then quickly crisp them under the broiler or on the grill before serving. American-style recipes usually combine a spice rub and a sauce; our version tosses in some Italian flavors: rosemary, thyme, sage, and fennel seed for the rub, then a sweet-tart whitebalsamic glaze to finish. The potato salad with sliced peperoncini and their brine adds more spice and vinegary pep to the proceedings. Dress the potatoes while theyâ&#x20AC;&#x2122;re still warm so they absorb all the flavors, but serve them at room temperature, so the arugula that gets folded in at the end doesnâ&#x20AC;&#x2122;t wilt.

RACK UP COMPLIMENTS

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

Tuscan ribs with balsamic potato salad

SHARE THE LOVE chocolate-zucchini sheet cake with cream-cheese frosting

Nothing says “party” like an oversize sheet cake covered with thick, swirling icing. This one was baked in a jelly-roll pan (which is slightly larger than a 9-by-13inch baking dish) to yield a larger, thinner cake, and the batter doubles down on chocolate with both semisweet chunks and cocoa powder. The addition of grated zucchini helps keeps it so moist that you can bake it a day in advance; just frost it the day you serve it. The gorgeous garnish— sugared squash blossoms, crisped in the oven—tastes like candied pumpkin, lending an intriguing adult touch to a kid-pleasing dessert.

PAT H TO PRETTY The gardenâ&#x20AC;&#x2122;s guest cottage, which was designed to resemble Elizabeth Horn and Zach Nelsonâ&#x20AC;&#x2122;s first home, looks out onto colorful roses and raised beds bursting with organic vegetables, herbs, and fruit. There is something to pick and taste at every turn.

PHOTOGRAPHS BY C A I T L I N AT K I N S O N TEXT BY JULIE CHAI

A GAR DEN FOR TH E FI VE SENSES IN NORTHERN CALIFORNIA, ONE FAMILYâ&#x20AC;&#x2122;S OUTDOOR SPACE BRIMS AND BUBBLES WITH NATURAL ATTRACTIONS THAT YOU CAN SEE, HEAR, SMELL, TOUCH, AND TASTE. WANDER FREELY THROUGH THESE PAGES TO TAKE IT ALL IN.

THE OWNERS Nelson and Horn clip the makings of a fresh bouquet. Their garden was built where an old, unused tennis court used to be.

THE DESIGNER

Leslie Bennett loves how the plantings announce the time of year: “When the apricots are ripe, I know it’s June,” she says. “When the pineapple guava peaks, it’s October. These things help you pay attention to nature and all that is changing around us.”

HE FIRST SOUND YOU HEAR when you walk into Elizabeth Horn and Zach Nelson’s garden is the whitling chatter of finches; the second is the gurgle of water from the fountain. Then the fragrance of rosemary greets you as you descend the teps into a loose grid of flowers, foliage, and edibles. This immersive pace is jut what the couple wanted when they renovated their Hillsborough, California, property in 2012. “The goal was to turn it into a place of healing,” Horn says. “It’s impossible to be anything but relaxed here.” Horn and Nelson created the 10,000-square-foot organic garden largely for their then-16-year-old daughter, Sophia, who has autism. “In my experience, eating local, clean, organic food is one of the bet medicines for all children, epecially those with health issues like autism,” says Horn, a filmmaker who has devoted herself to autism research for the pat two decades. After intalling raised beds, the couple brought in landscape designer Leslie Bennett, owner of Oakland-based Pine House Edible Gardens, to revitalize the soil with organic matter and plant an abundance of seasonally rotating fruit, vegetables, and herbs, along with flowers like agatache, echinacea, and yarrow. “They value the garden’s beauty and the food it produces equally,” says Bennett of her clients. “It makes for a really rich experience.” Horn and Bennett work closely together to grow plants that Sophia likes to eat and look at, such as kale, Swiss chard, and pinach, as well as purple varieties of echinacea, basil, and shiso, because their colors have a soothing effet. Recently, the family introduced the finches, along with chickens, a bunny, outdoor cats, and bees. “Nothing brings energy to a pace like animals,” Horn says. “Everything happily coexits.” Sophia is homeschooled, and often tudies in this outdoor classroom while moving her feet across the soft gravel and rubbing lavender leaves between her fingers to release its calming scent. “Working in a garden is a clinically proven way to lower the anxiety that so often challenges people with this diagnosis,” says Horn, who invites researchers, clinicians, educators, and families affeted by autism over to share what they’ve learned. “It’s a place to re-energize,” she says—or to simply unwind. “Sophia and I go there frequently throughout the day to walk around, smell the flowers, or sit and have tea. It’s like our own private heaven.”

From the top of the stairs that lead down into the garden, visitors can observe its striking geometric layout. Classic Mediterranean plants like germander, lavender, sage, leucadendron, and pineapple guava edge the beds, keeping it vivid and varied throughout the year.

A BIRDâ&#x20AC;&#x2122;S -EYE VIEW

SIGHT

HOW TO

CREATE A SENSORY GARDEN

TOUCH For a tactile quality, mix in different textures, such as satiny flower petals and fuzzy leaves. To make them stand out, Bennett groups contrasting foliage together: lacy-topped carrots next to broad-leaved chard, for instance. Deeply grooved tree trunks and furry animals count, too: Here, Bennett cuddles up to the familyâ&#x20AC;&#x2122;s resident bunny.

Choose a palette of colors you love, and blend flowers and foliage in gradations of those hues. Bennett opted for calming purples, apricots, pinks, and yellows. Then enjoy it up close: The couple placed their table among the beds so they would be surrounded by beauty when they eat outside.

SCENT

Fragrances both floral and herbal bring a garden to life vibrantly. This one is perfumed with roses, lilacs, lavender, citrus blossoms, and sweet angelâ&#x20AC;&#x2122;s-trumpets, as well as basil, mint, and sage, which release their aromas when snipped or crushed.

TAST E

Edibles can thrive in any size space—from a window box to a large plot. “If you grow food, plant flowers, too,” says Bennett; they attract pollinators and helpful insects. Below, clockwise from top left: Fresh blackberries; tea made from homegrown mint and roses; a bed of purplish ‘Redbor’ kale, ‘Tutti-Frutti’ agastache blossoms, and lacinato kale.

SOUND Add natural music with wind chimes or a water feature. At top, a fountain sits below a hedge of rosemary by the entrance, welcoming visitors with a soft trickle. (Because the water is circulating, not stagnant, mosquitoes are not a problem.) Chickens cluck throughout the day, while wild birds and insects, attracted by pollinator plants, contribute their own seasonal soundtracks—if you grow them, they will come.

DIY IDEA NO

Serve It With Flora When ferns unfurl across a tablecloth, an understated dining room comes alive. Rustic linen is ideal to work with, since it readily grabs pigment and won’t smear easily, and this 22-by-28-inch stencil is a snap to repeat along its length. Before you pick up a pouncer (aka stippler, the foam tool used to tap paint straight down so you stay inside the lines), iron the cloth well, and put a scrap of fabric or cardboard underneath to catch any paint that soaks through—the first steps for any fabric-stenciling project. Then mist the back of the stencil with spray adhesive and press it onto the linen, aligning the edge with the hem to keep your pattern even. For a detailed how-to, go to marthastewart.com/stencilprojects.

THE STENCIL: Alabama Chanin Fern, $88, alabamachanin.com. THE DETAILS: Jacquard Textile Colors fabric paint, in Opaque White, $11 for 8 oz., dickblick.com. Royal & Langnickel Crafter’s Choice sponge stippler set (used throughout), $5 for 10 pieces, walmart.com. Zara Home washed-linen tablecloth, in Mink, from $70; and faded-linen napkins, in Strong Coral, $36 for 4, zarahome.com.

trace ELEMENTS STENCILING CAN TURN ANYONE WHO PICKS UP A PAINTBRUSH INTO A BONA-FIDE ARTIST. THE MASTERSTROKE IS FINDING STYLISH TEMPLATES, LIKE THE MODERN BOTANICALS AND SWEET MOTIFS ON THESE PAGES. THEN SIMPLY TAKE ANY SURFACE YOU WANT TO ELEVATE, AND PLACE, COLOR, AND PEEL. BEAUTIFUL PATTERNS ARE BOUND TO EMERGE. PHOTOGRAPHS BY JOHNNY MILLER TEXT BY PETRA GUGLIELMETTI

To take a napkin from plain to personalized, use a smaller section of the large fern stencil (opposite) by covering some of its design with paintersâ&#x20AC;&#x2122; tape.

DIY IDEA NO

Sit Pretty To make a quiet nook extra-inviting, sprinkle blooms, swirls, and squares across a jumble of soft, comfortable throw pillows. (And why not spread the love to a nearby window shade, too?) We repeated larger stencils twice, as with the thistle and lavender stems on the pink pillows, eyeballing the spacing to line up the second set of stems. And we repeated smaller stencils, like the feathery branches and Swedish flower pattern on the blue pillows, multiple times to cover the surface. They take a little more time to position, but your results don’t need to be perfect—a little randomness gives the designs a charming, organic feel.

THE STENCILS (from left): The Stencil Library Squares No. 1 medium (on shade), $46, stencil-library.co.uk. StencilGirl Products Thistle (on pink pillow), $14, stencil girlproducts.com. The Stencil Library Stars standard (on ivory pillow), $74, stencillibrary.co.uk. Stencil1 Vines small (on blue pillow), $6, stencil1.com. Art Anthology Luna (on ivory pillow), $7, artanthology.net. Annie Sloan Lavender (on pink pillow), $32, anniesloan.com. Royal Design Studio Stencils Swedish Flower (on blue pillow), $26, royaldesignstudio.com. THE DETAILS: Jacquard Textile Colors fabric paint, in Russet, Sapphire Blue, and Opaque White, from $3.25 for 2.25 oz., dickblick .com. IKEA Ringblomma Roman blind, 32" by 64¼", in White, $20, ikea.com. The Company Store Belgiumlinen pillow covers, in Blush, Denim, and Ivory, from $16 each, thecompanystore.com. Overstock Chiyo chaise lounge, in Light Tan, $490, overstock.com.

DIY IDEA NO

THE STENCILS: Green Pepper Press Frond set (on file at left), and Ferns set (on file at right), $14 each, green pepperpress.com. StencilGirl Products He Loves Me (on large notebook), $7, stencilgirl products.com. The Stencil Library Squares No. 1 (on small notebook), $46, stencil-library.co.uk. THE DETAILS: Martha Stewart multisurface satin acrylic craft paint, in Slate Gray and Wedding Cake, $2.50 for 2 oz., michaels.com. IKEA Pluggis magazine files, $9 for 2, ikea.com. Semikolon A4 classic linen notebook, in Ciel, $29, amazon.com.

Organize Your Office Put your signature stamp on anonymous desk supplies without a work-y label maker. You can adorn a linen-covered notebook in seconds (it’s the simplest of all these projects), and accentuate the spines of plastic magazine files with skinny, leafy sprigs, fashioning fitting storage for gardening journals.

Customize a Basic Bag DIY IDEA NO

THE STENCILS: The Stencil Library Stars standard, $74; and Coral medium, $46, stencil-library.co.uk. THE DETAILS: Jacquard Textile Colors fabric paint, in Opaque White, $11 for 8 oz., dickblick .com. Madewell Canvas Transport tote, in Antique Purple, $58, madewell .com. Baggu Duck bag, in Washed Denim, $32, baggu.com.

If you’re new to stenciling, get a handle on it with a super-straightforward tote transformation. Large-scale graphic patterns like these are practically impossible to mess up. To keep the trim and handles paint-free, cover them with painters’ tape. Then slip a cutting board or large book inside to create a hard, flat surface; adhere the sheet; and pounce away.

DIY IDEA NO

THE STENCILS (clockwise from top left): Cutting Edge Stencils Myriad Allover, $40, cuttingedgestencils.com. Alabama Chanin June’s Spring, $90, alabama chanin.com. StencilGirl Products Daisy Wildflowers, $35; and Bali Love and Spring Fling (combined on canvas at lower left), $14 each, stencilgirlproducts.com. THE DETAILS: Martha Stewart multisurface satin acrylic craft paint, in Beetle Black and Wedding Cake, $2.50 for 2 oz., michaels.com. Benjamin Moore interior paint, in Pink Buff, benjaminmoore.com. Blick Studio black cotton canvas, from $8.50 for 16" by 20"; and Fredrix round cotton canvas, from $16 for 16" diameter, dickblick.com.

Hit the Floor DIY IDEA NO

THE STENCIL: Gypsy Mint Stencil Co. Subway Tile, $46, gypsymint.com. THE DETAILS: Benjamin Moore Regal Select Pearl Finish interior paint, in China White, Temptation, and Coral Bronze, benjamin moore.com. Dunberry Hill Designs primed floorcloth, 4" by 6", from $8 per sq. ft., dunberry hilldesigns.com.

You could spend hours searching for a graphic rug—or DIY the exact style you want with this cool technique. Using a roller, coat the entire surface of a sturdy canvas floorcloth in two coats of dark-gray paint (visible in the “grout” lines). Once it dries, apply a large-scale stencil— we chose a two-by-three-foot one with a subway-tile motif— and roll on a coat of white paint to create the rectangles (as shown). Then add a coral ”shadow” between them by shifting the stencil slightly to one side and painting a line along the short edges of each “tile” with a small pointed brush. A topcoat of low-VOC waterbased varnish creates a force field against foot trafic. For a detailed how-to, visit martha stewart.com/stencilprojects.

Wake Up a Wall Transform a mantel with a striking mix of abstracts and still lifes. Prestretched canvases in unique shapes and colors (these black ones were ready-made; we painted the round one rose) set designs in sharp, stylish relief. Invest an afternoon, and you can have a whole new collection to hang.

DIY IDEA NO

THE STENCIL: Gypsy Mint Stencil Co. Polka Dot Drop Down, $46, gypsymint.com. THE DETAILS: Jacquard Textile Colors fabric paint, in Black, $11 for 8 oz., dickblick.com. Vermont Country Store cotton-duck shower curtain, in White, $55, vermontcountrystore.com.

ART DIRECTION BY L AUR A LUTZ; ST YLING BY LORNA AR AGON

Bathe in Beauty Dot-dot-dot your way down a shower curtain, and traditional black-and-white floor tiles become part of a crisp, cohesive palette in your bathroom. Like a canvas tote, cotton duck cloth has a smooth weave that makes for fail-safe stenciling; for this design, employ a small pouncer, and stipple sparingly. Also, choose a paint you can heat-set with an iron, so the finished work is splashproof.

MADE VERMONT

When eight free-spirited makers converge on a farm for a midsummer evening’s meal, a rollicking good time is guaranteed. Everyone pitches in, and every creative element—from the flowers and cocktails to rustic food and plates—is either LOCALLY HARVESTED or CRAFTED BY HAND. PHOTOGRAPHS BY PAOLA AND MURRAY TEXT BY CATHERINE HONG

HOME GROWN Whole mint and parsley leaves wake up rice salad with tomatoes, cucumbers, and feta. The twist on tabbouleh enlists brown rice instead of the traditional bulgur. Opposite: Host Rita Champion transports flowers from her gardens to the table. For recipes, see page 114.

101

UMMER IS WORTH WAITING

for. That’s one thing you learn when you move to Vermont, a tate with famously long winters that dwindle into gray, damp prings puntuated by mud, mud, and more mud. But when mild, sunny days finally arrive, “it’s glorious,” says Sas Stewart, a Detroit native who moved to the area around Middlebury five years ago. “Everything is green and burting with life, and you want to be outside all the time.” On a Saturday afternoon in July, Stewart, cofounder of the awardwinning local gin-and-whiskey distillery Stonecutter Spirits, is tanding at a counter in the Bethel kitchen of her friend Rita Champion, a flower farmer and florit. Stewart is doing what she does bet, concoting inventive drinks—in this case, a pitcher of her favorite gin-based summer punch. “It’s easy to throw together,” she says as she reaches for a measuring cup and a bottle of bright-orange Aperol. “And because it’s a little lower in alcohol, you can have a couple of glasses and till play croquet.” Champion is in the kitchen too, finessing a loose arrangement of poppies, cosmos, lisianthus, sweet peas, and zinnias, all grown here at Stitchdown Farm. Today, in celebration of the season—and the arrival of their firt baby any day now—she and her husband, Andrew Plotsky, have invited a group of friends over for an afternoon of lawn games, cool refreshments, and Plotsky’s accomplished home cooking.

These friends are part of a butling community of farmers and makers, many of whom gravitated here from around the country for the state’s untouched land, progressive politics, and culture of can-do entrepreneurialism. The guet lit says it all: David Rossiter is a partner in Imhotep, a small design-build firm based in Cornwall; Matt and Britt Witt are a husband-and-wife team who make waxed canvas bags and soft goods under the name Red House; Jess Messer is the founder of Savouré Soda, an artisanal beverage company; and Martha Mack is Stewart’s diretor of beverage programming at Stonecutter (and winner of the Vermont Bartender of the Year award in 2015). Plotsky, who runs a graphic-design studio when not farming at Stitchdown, and Champion moved here from Washington State jut three years ago. “Vermonters have an independent pirit that we share,” he says. “We love how everybody has a connetion to hometeading, whether it’s sugaring or logging or raising pigs.” Plotsky himself is a trained butcher, and for this intimate party, he’s set up his fire pit outside to grill lamb loins, several whole fish, and homegrown vegetables. “In the summer, we’re out of our cocoons, and we definitely socialize more,” says Messer, sampling a pread of local cheeses and fruit laid out on Imhotep cutting boards and a low bench built by Plotsky. “There’s that feeling of, We survived together! We made it!”

LIVES OF THE PARTY 1. SAS STEWART of Stonecutter Spirits. 2. COCKTAILS by Stewart: a victory garden, composed of Stonecutter whiskey, Laird’s applejack brandy, thyme-rosemary syrup, and a sprig of charred rosemary; a gimlet made with Savouré grapefruit-tarragon soda; and vibrant farm punch, a blend of Stonecutter gin, Aperol, Lillet Blanc, and lime juice. 3. ANDREW PLOTSKY AND RITA CHAMPION of Stitchdown Farm. 4. WHOLE FISH will cook over an open fire to get a crisp, crackly skin. 5. COAL-ROASTED VEGETABLES await a drizzle of green-goddess dressing. Carved serving platter, in Natural Ash, $125, twopotters .com. 6. BRITT AND MATT WITT of Red House. 7. LOCAL APPETIZERS include cheeses from Vermont Creamery and Vermont Farmstead Cheese Company, crackers from Castleton Crackers and Jan’s Farmhouse Crisps, charcuterie from Vermont Salumi, and fruit. 8. DAVID ROSSITER of Imhotep. 9. GRILLED LAMB LOIN is seasoned with a dry rub of coriander, cumin seeds, cinnamon, rosemary, and thyme. Imhotep cutting boards (throughout), from $55 each, imhotepvermont.com.

102

5 8

6 9

103

GROUP DYNAMIC The greenhouse at Stitchdown Farm doubles as a relaxed dining spot. Clockwise from left: Stewart, Messer of Savouré Soda, Rossiter, Stonecutter’s Mack, Matt and Britt Witt, and Plotsky and Champion.

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

THE DETAILS: Imhotep English elm dining table with hand-forged legs, from $5,500, imhotepvermont.com. Two Potters wood-fired oatmeal-glaze plates (below and opposite), from $40 each, twopotters.com.

104

A SWEET SPOT With its delicate crust and nottoo-sweet crumb, Plotskyâ&#x20AC;&#x2122;s lemonâ&#x20AC;&#x201C; olive oil cake makes an enticing landing pad for macerated berries and whipped mascarpone.

Sing Out Loud

Join in for “This Land Is Your Land” at the Woody Guthrie Folk Festival (July 11–15), held around the troubadour’s birthday in his hometown of Okemah, Oklahoma. Ride west to Wyoming’s Cheyenne Frontier Days (July 20–29), where you can whoop for rodeo cowboys by day and big country acts, like Florida Georgia Line, by night. Or sway under the eucalyptus trees at San Francisco’s free Stern Grove Festival (through August 19), to Ziggy Marley, M. Ward, and Femi Kuti and the Positive Force.

CATCH A SUNRISE

Stretch Your Legs

Set your alarm for a spectacular reason: The Mount Washington Auto Road, in New Hampshire, opens ultra-early on June 24, July 29, and August 26, so you can drive to the top of the Northeast’s tallest peak and see a divine dawn.

This summer marks the 50th anniversary of the National Trails System and the National Wild & Scenic Rivers System. (Fist bump to you, Lyndon B. Johnson!) Head out to your favorite, or follow the markers on a less-traveled one, like the Flint Hills Nature Trail. It winds through east-central Kansas’s scenic tallgrass prairie, loosely following the Santa Fe Trail, one of America’s first highways—for covered wagons, that is. The whole 117-mile shebang, in the works since 2015, will be completed this fall.

Fall into All Happy Families, by Jeanne McCullough (Harper Wave), in which the author recounts her 1983 East Hampton, New York, beach wedding and sets her brief, ill-fated marriage against a childhood spent with a chain-smoking Manhattan mother (who had a separate closet for her Lilly Pulitzers) and a father who spoke 14 languages but struggled to communicate his love in any of them.

PULL OVER FOR . . .

Slip Into Water Skis

GABRIEL A HERMAN (WOMAN); PL AINPICTURE/CULTUR A/PHILIPP NEMENZ (CONCERT)

Order Two Scoops Step up to the counter at the just-opened Pretty Cool Ice Cream in Chicago, from award-winning pastry chef Dana Cree. Try roasted nectarine, or a salted-caramel custard bar dipped in chocolate and crushed potato chips.

Bask in Blooms

Join a tour and gather an armful at Grace Rose Farm, in Santa Ynez, California; or greet the beaming faces of hundreds of sunflowers with a glass of rosé in hand at Pindar Vineyards, on the North Fork of New York’s Long Island. For wilder yonders, head to Colorado’s Crested Butte Wildflower Festival (July 6–15) to see fields of the state flower, the blue columbine; or to Paradise meadow in Washington’s Mount Rainier National Park, which is paved with anemones, lilies, and lupines.

A roadside cofee that will please any bean snob. Across Montana, freestanding drive-thru kiosks reminiscent of one-hour photo booths (remember developing film?) brew iced macchiatos and lattes like the best of them. Roll down your window at Big Shooter Espresso, in Belgrade; Mountain Mudd Espresso, in Billings; or Cowgirl Coffee, in Whitefish and Kalispell.

GET MOVED BY A MEMOIR

From June 22 to 24, the splashiest summer sport ever dominates Minnesota’s Lake Pepin, where it was invented in 1922 by 18-year-old Ralph Samuelson. Marvel as synchronized teams skim the surface, performing gravity-defying stunts.

BOWL LIKE A BOSS Strike it big at the reopened Asbury Lanes, a 1960s alley in the Jersey Shore resort town where Bruce Springsteen first scored. True to its roots, it doubles as a music venue and serves classic diner fare 24/7.

Hit the Road With a Friend Last summer, photographer Kate Headley and event producer Alicia Caldecott drove a 1971 Airstream Caravanner across Michigan’s blissfully pristine Upper Peninsula. Headley lists their top stops: CLYDE’S

“This old-fashioned burger stand is on U.S. 2 outside St. Ignace, the gateway to the north, where the ferry to Mackinac Island docks. It’s near the pasty [pronounced PASStee] vendors selling local meat-and-vegetable hand pies wrapped in waxed paper.” TAHQUAMENON FALLS

“Longfellow wrote a poem about them. They’re some of the largest falls east of the Mississippi River, with pretty hiking trails full of flora and fauna.” LES CHENEAUX ISLANDS

“They have beautiful channels between them. Go out on the water to see all the little boathouses and cottages.” POINT IROQUOIS LIGHTHOUSE

“It’s a great one to climb, on Lake Superior.”

107

Photographer Christina Holmes, her brother, and their parents drove from Manhattan to Mount Rushmore and back again last summer. She shares the frontier’s finest sights. BELFIELD, NORTH DAKOTA

(below) “Exit off I-94 to explore these empty red-dirt roads and imagine you’re Tom Hanks at the end of Cast Away.” THEODORE ROOSEVELT NATIONAL PARK

“Stand among giants: It’s home to one of the largest bison populations in the U.S.” SALOON NO. 10

“In Deadwood, South Dakota, you can have a beer in the very same room where Wild Bill Hickok sipped his last.” BADLANDS NATIONAL PARK

“Set up camp between the majestic rock peaks and spires and the endless grasslands.”

Make Way for Turtles

Oceangoing hatchlings bravely dig out of their nests in July and August. To meet Hawaiian green sea turtles, check into the Mauna Lani Bay Hotel & Bungalows, on the Kohala Coast. Leatherbacks love the shores of Puerto Rico’s Vieques and Culebra islands, as well as the Fajardo coast, home to the St. Regis Bahia Beach Resort, where two miles along the water make popular nesting grounds. Loggerheads lay eggs on beaches at Georgia’s Sea Island resort, where guests can adopt a nest.

TAKE A JUICY BITE A giant peach-shaped water tower on Interstate 85 outside Gafney, South Carolina, marks the spot for a small-town festival dedicated to the fuzzy fruit (July 26–28). Grab a basket of peak produce from the farm stands.

Scale New Heights St. Louis’s iconic landmark, the Eero Saarinen–designed Gateway Arch, is gleaming after a five-year refresh. Play in the riverside parks underneath, then get butterflies on the 63-story tram to the top.

OWN THE ROAD Cycle, scoot, or stroll down the blacktop during openstreets events, when major arteries close to car traffic in U.S. cities from Portland, Maine, to Portland, Oregon. To find one near you, visit openstreetsproject.org.

STOP THE CAR! Dragonfruit, lychee, and 25 different kinds of sugarcane are growing in Bokeelia, Florida. The Pine Island Tropicals Fruit Market, one of our American Made honorees, is open Monday through Saturday year-round, but come summer—or as the locals call it, mango season—it sells sunshine by the bushel and fresh smoothies all week long.

UPGRADE YOUR BONFIRE

Sightsee at Sea Level

Make a fragrant fire tarter by bundling dried herbs and ﬂowers with natural twine. Pair thyme with lavender, or go full-on “Scarborough Fair” with parsley, sage . . . and you know the ret.

Gaze up at skyscrapers from a Chicago Architecture Foundation boat tour; kayak through downtown Houston on a Bayou City Adventure; or explore Long Beach, California’s pretty canals on a Gondola Getaway.

Sway in the Breeze Stake out a hammock for an afternoon snooze. New Yorkers (and visitors) can escape the city via a ferry ride to Governor’s Island, where 50 nap spots await, offering widescreen views of Manhattan and a slice of Lady Liberty.

Look Deep Within Yourself, sure, but also dare to peer way, way down into the deepest river gorge in the U.S., Idaho’s Hells Canyon. The view from the top is breathtaking—and technically, it’s grander than that other, more famous canyon.

Feast on Fresh Fish Ruby-red Copper River salmon prepared every which way is the headliner at Cordova, Alaska’s annual Salmon Jam (July 13–14). The cost of your ticket helps conserve the state’s tastiest catch and the waters it calls home.

STAY UP WITH A MYSTERY

Ghosted, by Rosie Walsh (Pamela Dorman Books), is full of explanations for why that date didn’t text you back. Sarah knows she wasn’t just a fling to Eddie. Something’s wrong, and her chase to find out what is fast-paced, eerie, and surprisingly profound. (No cheap twists here.) Walsh pairs a plot worthy of Ruth Ware with a Bridget Jones– esque cast for a mystery that ends with fireworks.

CHRISTINA HOLMES (ROAD); ANAIS + DAX/AUGUST (FIREWORKS)

Head West With Family

Defy Gravity The Big Bounce America is the Versailles of bouncy houses. It brings “10,000 square feet of full-on inflatable fun” to 38 cities, from Birmingham to Phoenix—along with DJs who will have kids of all ages jumping around.

Stomp Some Grapes Make wine the I Love Lucy way, by crushing the fruit with your bare feet. Hop into barrels for fun (the fruit gets composted), then grab a glass in the tasting room at Becker Vineyards, in Fredericksburg, Texas, on August 25 and 26.

EAT A TOMATO OFF THE VINE

Let Your Spirits Soar

Hunt & Gather See these standout sellers at our favorite antiques fairs. 127 YARD SALE, AUGUST 2–5

Mary Johnson, aka the Pyrex Chick, in Signal Mountain, Tennessee, stacks her shelves with the bright vintage cookware. SANTA FE INDIAN MARKET, AUGUST 18–19

Jeff DeMent of Diné Metalworks casts his turquoise jewelry the traditional way, in molds made of volcanic tufa. BRIMFIELD ANTIQUE SHOW, SEPTEMBER 4–9

Before you hit the fields, make an appointment at Linda White Antique Clothing, in nearby Upton, Massachusetts. Its proprietor supplied 500 costumes for Titanic.

Nab a coveted spot around Baltimore’s Inner Harbor (or find a rooftop in the nearby Fell’s Point or Federal Hill neighborhoods) to view the mid-Atlantic’s most impressive fireworks display. In Lake Tahoe, hop on the M.S. Dixie II paddlewheel boat for dinner and a show, or head north to Nevada Beach, where you can picnic and prep to watch Lights on the Lake. Or relive history in the first state’s capital—that’s Dover, Delaware—for a sight you can sing along to. The city choreographs its bursts to hits from Hamilton.

SEE STARS Many colleges open their observatories to the public now. In Salt Lake City, swing by the University of Utah on Wednesdays. Or download the Night Sky app before you look up; it outlines all of the constellations above you.

“Look for one that smells amazing, has consitent color all the way to the tem, and feels firm, with a little give,” says Living food and entertaining diretor Sarah Carey. Sprinkle it with kosher salt and sink your teeth in while it’s till warm from the sun.

BRAKE FOR . . . A Del’s frozen lemonade. There are more than 20 locations (look out for shops, stands, and food trucks) in Rhode Island. Locals have been slurping the icy treat since the turn of the 20th century, when Franco DeLucia brought his father’s recipe for Neapolitan iced lemonade stateside—and they swear it’s not a summer day without a Del’s melting in your hand.

Fête the Big 3-0-0 New Orleans and San Antonio are celebrating major birthdays. On Bourbon Street, see the 10-foot sax that Belgium (the instrument’s birthplace) gifted the cradle of jazz. In Texas, honor its first city at a Mission San José mariachi mass.

Party Like It’s 1776 Little patriots can don colonial garb, design flags, and decode secret messages at the new discovery zone in Philadelphia’s Museum of the American Revolution. Or wait until Labor Day weekend, when kids get free admission.

DEVOUR A ROYAL ROMP

To write Ninety-Nine Glimpses of Princess Margaret (Farrar, Straus & Giroux), critic and satirist Craig Brown scoured diaries and letters for firsthand accounts of HRH’s escapades and infamous zingers. For example, on meeting swinging London’s supermodel and learning that she goes by the nickname Twiggy rather than her given name (Lesley), the princess immediately replied: “How unfortunate.”

End on a High Note

Sit in the gondola (that’s the basket), and let the envelope (that’s the colorful part) carry you up, up, and away. Drift over Montpelier at Ohio’s Bean Days Balloon Fest (July 14–15); watch nearly 100 race above Des Moines, Iowa, at the 2018 National Balloon Classic (July 27– August 4); or lift off at Idaho’s Spirit of Boise Balloon Classic (August 29–September 2).

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

GOOD THINGS PAGE 28

1. Trim floss to loosely fit your wrist. Thread through needle, leaving a loose tail several inches long; tape other end to a flat surface. 2. Slide seed beads onto needle; push down along floss to create your pattern. 3. Add crimp bead. Remove needle and tape, and thread needle onto other end of floss; pull it through crimp bead. (At this point, the beads should form a loop, and the loose ends of floss should stick out from the crimp bead, as shown, left.) 4. Trim floss and knot ends. To adjust bracelet, pull crimp bead up and down.

HOW-TO

Seed-Bead Bracelet SUPPLIES Embroidery floss Thin, flexible wire needle Clear tape

THE DETAILS: DMC embroidery floss, 52¢ for 8.7 yd., michaels.com. Stainless steel twisted needle, #10, $6 for 100; Miyuki seed beads, #11, from $3.25 for 7.5 g; and gold-plated brass crimp beads, 1 mm, $6 for 100, firemountain gems.com. Blue-striped Ghana glass beads, $8 for 200, shopleekan.com.

Seed beads Crimp bead

SOMETHING FOR EVERYONE PAGE 80

Kosher salt and freshly ground pepper Bacon Mayonnaise (recipe follows) Flaky sea salt, such as Maldon, for serving

Bacon-Lobster-Tomato Sandwiches New-shell lobsters have a sweeter taste and more tender texture than thickershelled ones. For instructions on removing the meat from the shells, go to martha stewart.com/removinglobster. 4 lobsters, preferably new-shell (each 1¼ to 1½ pounds) 1 loaf white sandwich bread, sliced 2½ pounds assorted tomatoes, such as beefsteak, heirloom, and vine (about 6), cut into ¼-inch slices 4 hard-cooked eggs, peeled and sliced into rounds 2 avocados, peeled, pitted, and sliced

1. In a large, deep pot lined with a steamer basket, bring 1 inch of water to a boil. Drop lobsters headfirst into pot; cover, reduce heat to medium, and steam until shells are bright red, 12 to 16 minutes, depending on size and shell thickness. Transfer to a tray; let cool slightly. Remove meat and cut into ½-inch slices. 2. Preheat oven to 400°. Place bread on

baking sheets and bake, flipping once, until lightly toasted, 10 to 12 minutes. Arrange tomatoes, lobster meat, eggs, avocados, basil, and toast on a large platter. Drizzle tomatoes with mignonette. Stir together butter and lemon juice; season with kosher salt and pepper and drizzle over lobster. For each sandwich, spread mayonnaise on toast, then top with tomato, lobster, avocado, egg, and basil. Sprinkle with flaky salt. Serve with more mignonette over top, if desired. ACTIVE TIME: 1 HR.

| TOTAL TIME: 1 HR. 30 MIN.

SERVES: 8

½ cup packed fresh basil leaves Shallot Mignonette (recipe follows) 2 tablespoons unsalted butter, melted 1 tablespoon fresh lemon juice

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JULY/AUGUST 2018

Shallot Mignonette ½ cup finely chopped shallots (from 3) ¼ cup red-wine vinegar

The Workbook

Recipe Index STARTERS, SALADS & SIDES

Sangria, White 68

Dip, Greek Layer 26

Sparkler, Limoncello 32

Fruit Platter With Whipped Ricotta 112

Spritzer, PreservedLemon 32

Potato Salad, Balsamic 113

Victory Garden 114

Rice Salad With Tomatoes, Cucumbers, and Feta 114

DESSERTS

Vegetables, Whole CoalRoasted 116 MAINS Chicken, Grilled, With Mango and Mint-Lime Dressing recipe card Chicken Kebabs, Saffron 113 Clams, Smoky, and Fregola 112 Fish, Whole Grilled, With Lemon and Thyme 116

Cake, Lemon– Olive Oil 118 Potpie, Peach 76 Sheet Cake, ChocolateZucchini, With Cream-Cheese Frosting 114

3 tablespoons sugar 2 tablespoons fresh lemon juice

Stir together all ingredients; let stand at least 15 minutes before serving. Mignonette can be refrigerated, covered, up to 3 days. ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: ¾ CUP

Bacon Mayonnaise 4 slices bacon (3½ ounces) ⅔ cup mayonnaise 1 tablespoon Dijon mustard

Cook bacon in a large skillet over medium heat, flipping once, until crisp, about 8 minutes. Drain on paper towels, then finely chop (you should have ⅓ cup). Stir together mayonnaise and Dijon. Fold in bacon just before serving. | TOTAL TIME: 10 MIN. MAKES: ABOUT 1 CUP

ACTIVE TIME: 5 MIN.

Biscuits, Whole-Wheat Breakfast 112 Dressing, Sorrel GreenGoddess 116 Ketchup, Curried 30

Fruit Platter With Whipped Ricotta You can use any assortment of farmers’ market and tropical fruits.

½ honeydew melon, halved

and cut into thick slices

½ baby watermelon, cut into

Lamb Loins, Grilled 116

Mayonnaise, Basil-Jalapeño 30

Pepitos, Steakand-Avocado recipe card

Mignonette, Shallot 110

8 fresh figs, halved

Ribs, Tuscan 113

Mustard, Dill-Pickle 30

2 cups mixed berries, such as blackberries, raspberries, and blueberries

Tacos, Grilled Pork-andPineapple recipe card BEVERAGES Iced Tea, LemongrassMint 32 Lemonade, Frosty Coconut 32 Punch, Sas Stewart’s Farm 114 Sangria, Pink 68

JULY/AUGUST 2018

| TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: ABOUT 2 CUPS

ACTIVE TIME: 10 MIN.

Whipped Ricotta 1 pint part-skim ricotta

½ teaspoon pure vanilla extract

Peaches, Poached 112 Ricotta, Whipped 112 Sauce, Spicy Herb 113 Sauerkraut, BeetHorseradish 30

Syrup, ThymeRosemary 114 Zucchini Blossoms, Sugared 114

Purée all ingredients in a food processor or blender until creamy. Mixture can be refrigerated, covered, up to 5 days. ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 2 CUPS

and cut into thick slices

½ pineapple, halved, cored,

Mayonnaise, Bacon 112

Seafood Salad, Mexican recipe card

Combine peaches, sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Bring to a simmer, then reduce heat to low, cover, and cook, gently stirring occasionally, until fruit is just tender, 5 to 10 minutes, depending on ripeness. Transfer peaches to a heatproof container with a slotted spoon; strain syrup over top. Let cool completely. Peaches in syrup can be refrigerated, covered, up to 1 week.

1 tablespoon pure maple syrup OTHER

GrilledVegetable Agrodolce 113

Sandwiches, Bacon-LobsterTomato 110

112

Sangria, Red 68

1 teaspoon kosher salt 2 teaspoons sugar

thick slices 1 bunch green or muscat grapes 3 kiwifruits, peeled and sliced

Poached Peaches, Whipped Ricotta, and Whole-Wheat Breakfast Biscuits (recipes follow), for serving

Arrange all fresh fruits on a platter. Serve with poached peaches, whipped ricotta, and breakfast biscuits. ACTIVE/TOTAL TIME: 15 MIN. SERVES: 8 TO 10

Poached Peaches Look for fruit that’s fragrant with a bit of give when pressed, but still firm enough to peel. 4 ripe but firm peaches or nectarines (about 1 pound), quartered and peeled

Whole-Wheat Breakfast Biscuits 1 cup whole-wheat flour 1 cup unbleached all-purpose flour, plus more for dusting

¼ teaspoon baking soda ¼ teaspoon kosher salt ½ cup packed light-brown sugar 1 stick cold unsalted butter, cut into pieces 4 to 5 tablespoons whole milk 1 large egg white

1. Preheat oven to 325°. Pulse

flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add ¼ cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day. 2. Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about ⅛

inch thick). Using a 2½-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with ½ teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely. ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | MAKES: ABOUT 2 DOZEN

Smoky Clams and Fregola Fine sea salt, for purging clams 4 pounds littleneck clams (about 40), scrubbed 1½ cups fregola (available at gourmet markets) or pearled couscous Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 tablespoons unsalted butter 4 cloves garlic, thinly sliced (1 tablespoon) 1 Fresno chile, thinly sliced (2 tablespoons) 1 cup dry white wine, such as Sauvignon Blanc 4 links andouille sausage (12 ounces), cut into 1½ -inch pieces 3 ears corn, shucked and cut into 1½ -inch rounds

½ cup packed cilantro leaves, roughly chopped Lime wedges and hot sauce, for serving

1. In a large bowl, stir 2 tablespoons sea salt into 8 cups cool water. Add clams; let stand 30 minutes, then drain and rinse. Meanwhile, cook fregola in a pot of salted boiling water until al dente, 8 to 10 minutes. Drain; drizzle with oil. 2. Heat 1 tablespoon each oil and

butter in a large pot over mediumhigh. Add garlic and chile; cook, stirring, until fragrant, 1 to 2 minutes. Stir in wine, ½ cup water, clams, sausage, and corn. Bring to a boil, then reduce heat to medium, cover, and cook, stirring occasionally, 12 to 16 minutes, transferring clams as they open

to a covered bowl. Transfer corn and sausage to bowl once all clams are open. Stir remaining 1 tablespoon butter into broth; keep warm. 3. Spoon fregola onto a platter and drizzle with half of warm broth; scatter some cilantro over. Top with clam mixture, then pour remaining broth over. Top with remaining cilantro, and serve with lime wedges and hot sauce. ACTIVE TIME: 50 MIN. | TOTAL TIME: 1 HR. 30 MIN. | SERVES: 8 TO 10

Grilled-Vegetable Agrodolce For a meat-free version of this dish, omit the cured meats and double the amount of marinated vegetables. 2 medium zucchini (1 pound), cut into ½ -inch slices 2 medium yellow or pattypan squashes (1 pound), cut into ½ -inch slices 2 medium eggplants (2 pounds), cut into ½-inch rounds

Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large yellow onion, peeled, halved, and thinly sliced (3 cups) 6 tablespoons sugar 1 cup red-wine vinegar

¼ cup golden raisins 2 tablespoons capers, rinsed and drained 4 fresh bay leaves

½ pound sesame bread (from a 1-pound loaf), cut into thick slices 12 ounces assorted cured meats, such as prosciutto cotto, capocollo, and prosciutto di Parma 8 ounces burrata 6 ounces goat cheese, room temperature Flat-leaf parsley leaves, for serving 1. Preheat grill for direct-heat

cooking. Season zucchini, squashes, and eggplants with salt and pepper. Lightly drizzle with oil; grill until tender, about 3 to 4 minutes per side (if browning too quickly, move to cooler part of grill).

2. In a large skillet, heat oil over medium. Add onion and 2 tablespoons sugar. Season with salt and cook, stirring often, until lightly browned, 6 to 8 minutes. Remove from heat and stir in vinegar, remaining ¼ cup sugar, and 1 cup water. Return to mediumhigh heat and cook until reduced by half, 9 to 10 minutes. Stir in raisins, capers, and bay leaves; season with salt. Let cool slightly. Arrange grilled vegetables in a 9-by-13-inch baking dish or other shallow vessel and pour marinade mixture over top. Drizzle generously with oil. Let cool completely, cover with plastic, and refrigerate at least 12 hours and up to 2 days.

3. When ready to serve, toast

bread on grill or under broiler, flipping once, until lightly charred, 2 to 3 minutes total. Drizzle with oil. Arrange marinated vegetables and cured meats on a platter. With kitchen shears, cut burrata into quarters; drizzle generously with oil. Season with salt and pepper. Layer toast with cheeses, and top with cured meat, marinated vegetables, and parsley. | TOTAL TIME: 1 HR., PLUS OVERNIGHT | SERVES: 8 TO 10

ACTIVE TIME: 45 MIN.

Saffron Chicken Kebabs If you’re using wooden skewers, soak them in cool water for at least an hour before grilling. If you don’t have skewers, you can cook the cutlets directly on the grill and slice them before serving. 4 pounds boneless, skinless chicken-breast cutlets

¾ teaspoon saffron Kosher salt and freshly ground pepper 3 tablespoons fresh lime juice 1 teaspoon grated orange zest, plus 3 tablespoons fresh juice 3 sweet onions, such as Vidalia, 1 halved and thinly sliced, 2 cut into thick wedges

½ cup extra-virgin olive oil, plus more for drizzling 6 Roma tomatoes, halved Lavash or pita bread, sumac, quartered radishes, and fresh mint, for serving Spicy Herb Sauce (recipe follows), for serving

1. Slice chicken crosswise into thirds (about 2-inch pieces). Using your fingers or a mortar and pestle, crush saffron with ½ teaspoon salt, then add 1 teaspoon hot water; let stand 1 minute. Whisk together lime and orange juices, zest, saffron mixture, sliced onion, 2 teaspoons salt, ¼ teaspoon pepper, and oil. Place chicken in a large resealable plastic bag; add marinade. Seal bag and massage meat to fully coat. Let stand at least 1 hour, or refrigerate up to 1 day. 2. Prepare grill for direct-heat cooking. Remove chicken from marinade; thread each piece onto two skewers, so it lies flat. Skewer tomatoes and onion wedges. Season everything with salt and pepper; drizzle with oil. Working in batches, grill chicken and vegetables, flipping once, until charred in places and cooked through, 4 to 6 minutes per batch. Line a platter with lavash, then transfer cooked chicken and vegetables to platter. Sprinkle with sumac. Serve with radishes, mint, more lavash, and herb sauce. ACTIVE TIME: 1 HR. 5 MIN. | TOTAL TIME: 2 HR.

20 MIN. | SERVES: 8 TO 10

Spicy Herb Sauce 2 cups packed fresh mint leaves 1 cup packed fresh dill

½ jalapeño, seeded and chopped

½ cup plain whole-milk yogurt (not Greek)

½ teaspoon ground cumin 1 tablespoon fresh lime juice Kosher salt

¼ cup extra-virgin olive oil In a food processor or blender, purée mint, dill, jalapeño, yogurt, cumin, lime juice, ½ teaspoon salt, and 2 tablespoons water. With motor running, stream in oil. Serve immediately, or refrigerate, covered, up to 1 day. ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 1 CUP

Tuscan Ribs To prevent ribs from becoming chewy after cooking, remove the thin, tissuey membrane from the undersides: Slide the tip of a knife between the bone and the membrane at one end, then pull it back. It should come off in one piece.

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 teaspoons hot paprika 4 teaspoons fennel seeds 2 teaspoons chopped fresh sage leaves 2 teaspoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 3 racks baby back ribs (each about 1¾ pounds), membranes removed

¼ cup white balsamic vinegar 1 small clove garlic, grated ( ¼ teaspoon) Balsamic Potato Salad (recipe follows), for serving 1. Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight. 2. Preheat oven to 325°. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 3 HR.

20 MIN. | SERVES: 8

Balsamic Potato Salad 2½ pounds small red and Yukon Gold potatoes, cut into ¼-inch slices Kosher salt and freshly ground pepper 1 tablespoon Dijon mustard 2 tablespoons white balsamic vinegar 1 tablespoon peperoncini brine, plus 2 tablespoons sliced peperoncini 1½ teaspoons fresh thyme leaves

¼ cup extra-virgin olive oil 3 cups lightly packed wild or baby arugula Flaky sea salt, such as Maldon, for serving

MARTHA STEWART LIVING

113

The Workbook 1. In a pot, cover potatoes with 2 inches of generously salted water. Bring to a boil, then reduce heat to medium and cook until just tender, about 5 minutes. Whisk together Dijon, vinegar, brine, and thyme. Whisk in oil; season with kosher salt and pepper. 2. Drain potatoes. Transfer to a rimmed baking sheet; let cool slightly. Drizzle with half of dressing. Toss arugula with peperoncini and a few tablespoons of dressing. Arrange potatoes and arugula mixture on a platter; drizzle with dressing. Season with flaky salt and pepper; serve. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 8

Chocolate-Zucchini Sheet Cake With CreamCheese Frosting CAKE

1 stick unsalted butter, melted, plus more, softened, for pan 1¾ cups unbleached all-purpose flour

½ cup Dutch-process cocoa powder 1¾ cups granulated sugar 1½ teaspoons baking powder

¼ teaspoon baking soda 1 teaspoon kosher salt 4 large eggs 2 teaspoons pure vanilla extract 4 cups grated zucchini (from 2 medium), drained and squeezed of excess moisture 5 ounces semisweet chocolate, chopped (1 cup) FROSTING

2 sticks unsalted butter, room temperature 16 ounces cream cheese, room temperature 2¼ cups confectioners’ sugar 1½ teaspoons pure vanilla extract Sugared Zucchini Blossoms (recipe follows), for serving (optional) 1. Cake: Preheat oven to 350°. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.

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JULY/AUGUST 2018

2. Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan. 3. Frosting: Beat butter on medium-

high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to mediumlow and add confectioners’ sugar, ½ cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours. | TOTAL TIME: 1 HR., PLUS COOLING | SERVES: 10 TO 12

ACTIVE TIME: 30 MIN.

MADE IN VERMONT PAGE 100

ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 25 MIN. | SERVES: 8 TO 10

Victory Garden Rice Salad With Tomatoes, Cucumbers, and Feta This salad can be refrigerated in a covered container, without the feta and herbs, for up to a day. Remove it from the refrigerator 30 minutes before serving, and fold in the cheese and herbs just before serving. 7 tablespoons extra-virgin olive oil 1 medium onion, finely chopped (1½ cups) 3 cloves garlic, minced (2 tablespoons) Kosher salt and freshly ground pepper 1½ cups long-grain brown rice

Sugared Zucchini Blossoms 2 ounces zucchini blossoms (about 8; available at farmers’ markets and some supermarkets in late summer)

½ teaspoon safflower oil 1 tablespoon sugar

Preheat oven to 275°. Halve blossoms lengthwise; remove stamens. Very gently toss with oil and sugar. Place on a rimmed baking sheet lined with a silicone baking mat or parchment; bake 10 minutes. Using an offset spatula, gently flip blossoms; bake 5 minutes more, then flip again. Repeat, checking frequently to avoid burning, until dry to the touch, about 20 minutes more. Transfer to a wire rack; let cool completely. Blossoms can be stored in an airtight container in a cool, dry place up to 3 days. Recrisp in a 275° oven before using. ACTIVE TIME: 30 MIN. MAKES: 16

| TOTAL TIME: 50 MIN.

2. Transfer rice to bowl with onion mixture; let cool about 20 minutes. Stir in tomatoes, cucumbers, vinegar, and remaining ¼ cup oil. Season with salt and pepper. Fold in cheese, parsley, and mint; serve.

1 pound small heirloom or cherry tomatoes, halved (3 cups) 3 medium Kirby cucumbers, peeled, quartered lengthwise, and sliced crosswise (3 cups) 3 tablespoons sherry vinegar 8 ounces feta, crumbled (1½ cups) 1 cup lightly packed flat-leaf parsley leaves, roughly chopped if large 1 cup lightly packed fresh mint leaves, roughly chopped if large 1. Heat a medium saucepan over medium-high. Swirl in 2 tablespoons oil. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until fragrant and translucent, 3 to 4 minutes. Transfer mixture to a large bowl. Return saucepan to mediumhigh heat with 1 tablespoon oil and rice. Cook, stirring occasionally, until nutty and golden in places, 2 to 3 minutes. Add 2¼ cups water; bring to a boil. Stir once, reduce heat to low, and cover. Cook until rice is tender and water has been absorbed, 35 to 40 minutes. Remove from heat; let stand, covered, 5 minutes.

To make this cocktail for a crowd, multiply the quantities by the number of servings you want and combine all ingredients in a pitcher or jar. Then pour one or two portions at a time into a shaker filled with ice. 4 ounces Stonecutter Spirits heritage cask whiskey 1½ ounces Thyme-Rosemary Syrup (recipe follows)

½ ounce applejack brandy, such as Laird’s 1 ounce fresh lemon juice 2 dashes orange bitters 4 to 6 ounces club soda, chilled 2 rosemary sprigs, for serving

Fill a cocktail shaker halfway with ice. Add whiskey, syrup, brandy, lemon juice, and bitters. Cover; shake vigorously 10 to 12 seconds. Strain into two rocks glasses filled halfway with ice. Top each with club soda. Wave rosemary over an open flame, such as a gas burner or kitchen torch, just until fragrant and charred in places, about 15 seconds. Garnish glasses with rosemary; serve immediately. ACTIVE/TOTAL TIME: 5 MIN.

| SERVES: 2

Thyme-Rosemary Syrup ¾ cup sugar 5 thyme sprigs 1 rosemary sprig

In a saucepan, combine sugar, thyme, rosemary, and ¾ cup water. Bring to a boil, stirring, until sugar dissolves. Remove from heat; let cool completely. Strain, discarding herbs. Refrigerate syrup in an airtight container at least 1 hour and up to 1 month. ACTIVE TIME: 5 MIN. | TOTAL TIME: 1 HR. 35 MIN. | MAKES: ABOUT ¾ CUP

Sas Stewart’s Farm Punch You can prepare this ahead of time, too: Combine the ingredients in the pitcher without ice and refrigerate, then add the ice just before serving.

PICNIC WITH PAPER INSTEAD OF PLASTIC!

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The Workbook 2 cups Stonecutter Spirits gin, chilled 2 cups Aperol, chilled 2 cups Lillet Blanc, chilled 2 cups fresh lime juice

½ teaspoon orange-blossom water (optional) Basil sprigs, for serving

Fill a large pitcher with ice. Add gin, Aperol, Lillet, lime juice, and orangeblossom water, stirring to combine. Pour into ice-filled glasses and garnish each with a basil sprig. ACTIVE/TOTAL TIME: 10 MIN.

| SERVES: 8 TO 10

Whole Grilled Fish With Lemon and Thyme This recipe requires a large fish or grill basket. Olive oil, for rubbing 2 white fish, such as scup, pike, perch, or trout (each 1½ to 2 pounds), gutted, scaled, and patted dry Kosher salt and freshly ground pepper 4 lemons, 2 thinly sliced into rounds, 2 halved 1 bunch fresh thyme Sorrel Green-Goddess Dressing (recipe follows), for serving 1. Preheat grill for direct-heat cooking,

or build a fire and burn down wood until only red coals and gray ash remain. 2. Rub a thin film of oil over cavities and

skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers. 3. Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 8 TO 10

Sorrel Green-Goddess Dressing

2½ cups lightly packed sorrel leaves, finely chopped, plus whole leaves for serving (optional)

Combine anchovies, mayonnaise, sour cream, buttermilk, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor; purée until smooth. Transfer to a bowl; stir in chopped sorrel. Garnish with sorrel leaves to serve. Dressing can be refrigerated in an airtight container (without garnish) up to 3 days. ACTIVE/TOTAL TIME: 10 MIN.

| MAKES: 3 CUPS

Whole Coal-Roasted Vegetables When vegetables are prepared this way, their surfaces remain firm to the touch and may appear undercooked—but never fear, they’ll be tender inside. If you let them cook until they’re soft to the touch, they’ll be mushy within. 10 large carrots, scrubbed 4 red or yellow bell peppers 8 medium red or golden beets, scrubbed 3 medium red or sweet onions, such as Vidalia Extra-virgin olive oil, for serving Flaky sea salt, such as Maldon, for serving Sorrel Green-Goddess Dressing (see recipe, left), for serving 1. Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain. 2. Place vegetables directly on coals and cook, turning occasionally, until blackened all over and tender enough to be pierced with the tip of a knife with some resistance, about 15 minutes for carrots and peppers, 25 minutes for beets and onions. Place peppers in a bowl, cover, and let stand 10 minutes. Let other vegetables cool slightly while peppers steam.

3. Rub peppers and other vegetables with your hands or paper towels to remove as much of charred exteriors as possible. Halve carrots lengthwise, and slice peppers into strips, discarding stems and seeds; slice beets and onions into wedges. Drizzle with oil, season with flaky salt, and serve with dressing. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 8 TO 10

3 anchovy fillets packed in oil

¾ cup mayonnaise ½ cup sour cream or crème fraîche ½ cup buttermilk Kosher salt and freshly ground pepper

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JULY/AUGUST 2018

Grilled Lamb Loins Boneless lamb loins can be special-ordered from your local butcher, or purchased at dartagnan.com. If you don’t have a mortar and pestle, crush the seeds in a spice grinder, or place them in a resealable plastic bag and smash with a mallet.

The Workbook 2 boneless lamb loins, fat caps trimmed to ¼ inch, patted dry 2 tablespoons coriander seeds 2 tablespoons cumin seeds

¾ teaspoon ground cinnamon 2 tablespoons fresh thyme leaves

8 ounces mascarpone, stirred until smooth

intervals with a sharp knife, cutting entirely through fat but not into flesh. Repeat in opposite direction to create a crosshatch pattern. Pound coriander and cumin seeds in a mortar and pestle just to crush (do not grind to a powder). Add cinnamon, thyme and rosemary leaves, oil, 4 teaspoons salt, and ¾ teaspoon pepper, pounding and stirring just until combined. Rub spice mixture evenly over lamb. Let stand at least 30 minutes and up to 2 hours, or wrap in plastic and refrigerate up to 1 day, returning to room temperature 1 hour before grilling. 3. Preheat a large cast-iron skillet on grill, or place directly on hot coals. Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125˚ to 130˚ for mediumrare, 6 to 8 minutes more. Transfer to a cutting board; let stand 15 minutes before slicing and serving. ACTIVE TIME: 15 MIN.

THAN

| TOTAL TIME: 1 HR. 25 MIN.

SERVES: 8 TO 10

U by Kotex Click.

Lemon–Olive Oil Cake CAKE

*Among regular absorbency

¾ cup extra-virgin olive oil, plus more for pan 1½ cups unbleached all-purpose flour

1¼ teaspoons kosher salt 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice 5 large eggs, separated, room temperature

⅓ cup plus ¾ cup granulated sugar Confectioners’ sugar, for dusting

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1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

2. Score fat caps on lamb in ½-inch

BETTER PROTECTION

¼ cup granulated sugar 2 cups heavy cream

1. Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.

4 cups fresh berries, such as raspberries, blueberries, and halved (or quartered, if large) strawberries

1 tablespoon fresh rosemary leaves, plus sprigs for grilling Kosher salt and freshly ground pepper

30%

BERRIES AND CREAM

JULY/AUGUST 2018

1. Cake: Preheat oven to 350˚. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment. 2. Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add ⅓ cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining ¾ cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula. 3. Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely. 4. Berries and cream: Meanwhile, stir

together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form. 5. Dust top of cake generously with confectioners’ sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days. ACTIVE TIME: 35 MIN. SERVES: 10 TO 12

| TOTAL TIME: 2 HR. 5 MIN.

THE MARKETPLACE The Workbook $10,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www .marthastewart.com/10ksummer online. The $10,000 sweepstakes begins at 12:01 a.m. CT on 7/1/18 and ends at 11:59 p.m. CT on 9/30/18. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m. ET each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/ August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 500370508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-9996518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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Collecting

These naturalistic scallop-, clam-, and mussel-shell dishes drifted onto dinner tables in the late 19th century and are awash in uses today—holding everything from nuts and candies to salt and pepper (which can be pinched from the tiny vessels at top right). For affordable, solid sterling silver pieces, such as the clamshell at lower left, look to American manufacturers like Wallace Silversmiths of Connecticut, or Gorham Manufacturing Company in Rhode Island. Silver-plated, brass, and copper renditions are less expensive, as are new (but timeless) styles by designers like Gogo Ferguson. You may not hear the ocean in these beauties, but they’ll look like gifts from the sea in any setting—including your vanity, offering spot-on storage for pearl earrings. PHOTOGRAPH BY YASU + JUNKO | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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ST YLING BY ELIZABETH PRESS

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