Martha - December 2019 by Lawrence Ambrocio

MARTHA STEWART

Celebrating Our

300

ISSUE

Comfort & Joy! Bring the Holidays Home

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LET’S GET

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Horseback ride

Mail holiday cards

Place stakes along driveway to guide snowplows

String trees and buildings with outdoor lights

Fertilize orchids in the greenhouse

Sister-in-law Rita Christiansen’s birthday

Decorate house for the holidays with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

Continue shopping for holiday presents

Give the Frenchies, Bête Noir and Crème Brûlée, a bath

Prepare rooms for guests

Take drone photos of the farm

Friend Susan Magrino’s birthday

Begin wrapping presents

Nephew Chris Herbert’s and friend Susan Warburg’s birthdays

Weight training

Yoga

Bake and decorate cookie house with Jude and Truman (see page 99)

Friend Jane Heller’s birthday

Friend Darcy Miller’s birthday

Friend Kevin Sharkey’s birthday

Plan holiday table setting

Begin winter pruning

WINTER SOLSTICE

Cookie Perfection book signing at Amazon Books on 34th Street in NYC

Weight training

Hang stockings

Weight training

Yoga

HANUKKAH BEGINS AT SUNDOWN

Make cookies with Jude and Truman (see page 128)

Cardio and core

Weight training

CHRISTMAS EVE

CHRISTMAS

KWANZAA BEGINS

Launder table linens

Horseback ride with friends

Make pierogi

Celebrate with family and friends

Weight training

Mail thank-you notes

HANUKKAH ENDS AT SUNDOWN

NEW YEAR’S EVE

Friend Frédéric Fekkai’s birthday

Take dogs on a long early-morning walk Yoga

JOHN DOL AN

“For my holiday party, I set up a cauldron outside where I roast chestnuts over an open fire. You can also bake them in a 350˚ oven for 35 minutes, or cook them over medium heat on the stove using a chestnut pan. Just score the shells with a knife, soak for about 30 minutes, and cook them until the flesh is golden and tender. Peel and eat while they’re still warm. Delicious.” —Martha Let’s keep in touch!

DECEMBER 2019

Follow me all month long on Instagram and Twitter. @marthastewart48 @marthastewart

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DECEMBER 2019

Contents 96 WELCOME TO

WONDERLAND

Open house at Martha’s! We created a storybook scene, complete with gnomes, forest creatures, and treats.

102

BETTER TOGETHER

This soul-warming holiday menu is fit for any crowd: It bursts with vegetarian sides and is dairy-free, right down to the chocolate cake.

108

FESTIVAL OF LIGHT

Set all things a-twinkle in your home with our dècor ideas.

120

EXTRA SPECIAL

We handpicked 36 stylish, high-quality gifts with you and yours in mind.

128

SWEET SENSATIONS

CON POULOS (PUNCH); ALPHA SMOOT (COOKIES)

Rediscover the joy of cookies with our annual bake-off of dreamy confections.

114

Cheers to All That! It’s been real, 2019. Ring in the new year with a spectacular spread. (Sips included!)

MARTHA STEWART LIVING

this holiday season

from Martha’s homes to yours Martha’s four homes continue to be the inspiration behind the designs of her products this holiday season. She decorates and entertains guests in each home with a unique and celebratory style. Martha has you covered with beautiful decorations, functional and festive housewares and the ultimate tools to prepare your holiday menu.

BED F OR D Country farmhouse

1. Martha Stewart Collection 2-qt. Enameled Cast Iron Dutch Oven with Tree Finial; $99; Macys.com 2. Martha Stewart Ornament and Berry Wreath; $79.99; Amazon.com/marthastewart and the Amazon Home Holiday Guide | 3. Martha Stewart Coffee Bags and Single Serve Capsules; $8.99 - $51.96; Amazon.com/ marthastewart

S KY L A N D S Historic and spacious

4. Martha Stewart Metallic Gold Wreath; $57; QVC.com 5. Martha Stewart Collection 3 Piece Tea Pot Set; $150; Macys.com 6. Martha Stewart Quilted Down Puffer Jacket in Olive; $84.25; QVC.com

P ERRY S T. Urban living

7. Martha Stewart Lionel Bar Cart; $320; Wayfair.com Blush Coupe Glasses, Set of 4; $67; Macys.com Tinsel Tree; 4’ - 7’; $180 - $730; QVC.com

LILY P ON D

10. Martha Stewart Metal Tree Wall Planter; $159; Amazon.com/ marthastewart | 11. 2017 Racine Côtes De Provence Rosé; $16; MarthaStewartWine.com 12. Martha Stewart for True North Seafood: Sockeye Salmon with Miso Butter and Atlantic Salmon with Lemon Herb Butter (Pack of 4) 11 oz.; $75; Amazon.com/ marthastewart

Coastal living

11.

10.

marthastewart.com/shop

DECEMBER 2019

Contents

38 Holidays on Ice 23 Our founder toasts the season with a party menu featuring shrimp cocktail and freshly shucked oysters.

GOOD THINGS

31 Dazzling desserts, DIY ornaments, photo cards with a personal touch, and more.

Healthy Appetite: Bright Beginnings 83 Start the day on a nutritious note with these delicious recipes. What’s for Dinner? Bistro Specials 86 Quick takes on four French classics.

GOOD LIVING The Well-Kept Home: 24-Karat Magic 45 Brilliant decorations with a heart of gold. DIY Style: Freshly Pressed 52 It’s a wrap! Deck out your presents with our découpage ideas.

DECEMBER 2019

EVERYDAY FOOD

Tastemaker: The Mentor 58 Fashion force Elaine Welteroth shares her faves. Beauty: Crown Jewels 64 Glam hair accessories, plus regal styles that put them to use.

Counter Intelligence: Party Provisions 68 The festive way to wear a red lip, gorgeous nail colors, and a new skin-care star.

Traditions: Family Size 88 Treat your crew to sweet noodle kugel in cute single servings. Kitchen Wisdom: The Spice of Life 90 Five pepper varieties our food editors reach for regularly.

Health & Wellness: Joy to Your World 73 Five feel-good strategies that’ll help you sail through the season.

Sweets: Fire and Ice 92 The tree at Rockefeller Center has nothing on our epic baked Alaska.

Ask Martha 76 All your pressing questions answered.

Departments

Martha’s Month 6 Editor’s Letter 16 Out & About 18 The Workbook 135 Recipe Index 135 Collecting 148

| ON THE COVER |

HOME FOR THE HOLIDAYS This little house is nestled in the woods on Martha’s property. See how we spruced it up on page 96. Photograph by Pernille Loof. Styling by Naomi deMañana.

KIRSTEN FR ANCIS (“MISTLETOE”, GIF T WR AP); PETER ARDITO (CANDLE); CHRIS SIMPSON (HASH)

FROM MARTHA

EDITOR’S LETTER

/ CALLING ALL MARTHAS /

Are You Type M?

Hitting 300 a good time to celebrate. And if you’re one of our loyal readers who have been saving every issue of Martha Stewart Living since the very beginning, it’s also a good time to reinforce your shelving. This volume marks our 300th in print, and it’s serendipitous that it happens in December. Since Living started, nearly 30 years ago (an anniversary we’ll celebrate with you throughout next year), our holiday publications have always been extra-special for our readers by design, so consider this one extra-extra. True to Martha fashion, our pages are brimming with ideas to put into action and elevate your life. You’ll find lots of inspiration for decking the halls, whether you want to go for the gold (page 45), set things a-twinkle (page 108), or make things all warm and cozy (see the scene we created at Martha’s on page 96). We went on the hunt for high-quality and often handmade gifts that everyone on your list will love to receive (page 120); we guarantee giddy results. Our delicious and ingenious holiday menu is apropos for any tradition (page 102). And a chorus of cookies and the makings of an unforgettable New Year’s Eve fête complete the issue and cap 2019. But let me leave you with one more thing: The other day, I shared my excitement about our milestone with my 5-year-old son, who responded by starting to count to 300. Naturally, I helped him get there, but once he did, he was thrilled, too. Thank you, dear readers, for helping us count to 300. Happy holidays!

If you’re reading this, we bet you are. You love to cook, bake, celebrate, and holiday-up your home with the best of them. Every year we have a blast creating gingerbread houses (or tiny cabins or charming chalets or sprawling mansions—if we’re getting technical). Be sure to check out our latest, a sweet little cottage modeled after one on Martha’s Bedford property (page 99). But whether you go big or small, simple or ornate, classic or wildly creative— we know it’s fun for the entire family. (Or a feat with friends: Here’s looking at you, Atlanta Martha Stewart Good Things Group!) This year, we want to see how you do it. Share a snap of any holiday house you make this month on Instagram, and tag it #ImSoMartha. We’ll spotlight our favorites throughout December in our IG Stories, and pick one lucky winner to be featured in our feed and receive a signed copy of Martha Stewart’s Cookie Perfection (Clarkson Potter). Get in the holiday spirit with us on Instagram! Follow @marthastewart

Elizabeth Graves, Editor in Chief @ebgraves elizabeth@marthastewart.com

FIND INSPIRATION HERE To see all the fun, incredible, and just downright cute cookie homes we’ve created over the years, hover your smartphone’s camera over this code— no special app required.

For subscription inquiries, call 800-999-6518.

DECEMBER 2019

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Out & About

WH E RE TO G O, WHAT TO S E E , AN D H OW TO HAVE FA- L A- L A- L A FU N ALL M O NTH LO N G

| WHY NOT? |

| ON THE ROAD |

DECKED HALLS

Go for a Glide Soar across one of these scenic open-air ice rinks, then take your pick of après-skate activities.

RICHMOND, VIRGINIA Twenty-five twinkling trees dress up the Jefferson Hotel this month. Gather around the tallest one— a majestic 33-foot-tall evergreen— for the annual lighting ceremony on December 2. jeffersonhotel.com

AVON, COLORADO Curl up by a grand wood-burning fireplace with a steaming mug of cider at the Ritz-Carlton, Bachelor Gulch, and watch skiers zip down the mountains at Beaver Creek through floor-to-ceiling windows. ritzcarlton.com

PALM BEACH, FLORIDA Trimmed to the nines with eight thousand gleaming ornaments and twelve thousand feet of ribbon, The Breakers Palm Beach would win over even the Snow Miser. thebreakers.com

San Diego Palm trees surround Hotel Del Coronado’s beachside rink, but in the adjacent cocktail lounge, Frostbite, festive greenery and libations like the vanilla-vodka-based snow bunny conjure a white Christmas. November 22 to January 5, hoteldel .com

Atlanta Dazzling décor turns the city’s Atlantic Station into a veritable North Pole, anchored by a charming Christkindl-type market and the Southeast’s largest ice arena: ten thousand glistening square feet. November 16 to January 20, atlantic station.com

| ON OUR BOOKSHELF |

These vibrant volumes are gifting gold. Enchant kids with A Wild Child’s Guide to Endangered Animals (Chronicle), an homage to the real-life unicorns in our midst with tips on how to help save them. For a sweet tooth, grab the new edition of Tartine (Chronicle), with 68 never-before-shared recipes from the iconic San Francisco bakery, including its most-requested one: the glorious morning bun. Foodies with a taste for history will devour Jubilee (Clarkson Potter), the sequel to Toni Tipton-Martin’s James Beard Award–winning tome on African-American cookbooks, The Jemima Code; it adapts more than 100 of their recipes for modern cooks. And for anyone who needs a breath of fresh air: The Scentual Garden, by Ken Druse (Abrams). Filled with photographs you’ll want to frame, it teaches how to bring a symphony of fragrances to your yard.

DECEMBER 2019

Philadelphia Catch views of the Ben Franklin Bridge while finessing your figure-eight at the Blue Cross RiverRink Winterfest. On New Year’s Eve, the city launches fireworks over the water. November 29 to March 8, delaware riverwaterfront.com

COURTESY OF WOODSTOCK INN & RESORT (INN); COURTESY OF PUBLISHERS (BOOKS)

These hotels put on such yuletide pageantry, it wouldn’t be surprising to see a reindeer saunter through the lobby. At the Woodstock Inn & Resort, in Vermont, kids will get a sugar rush at first sight of the nearly seven-foot-tall gingerbread house, made from 136 pounds of dough (woodstockinn.com). Here, more magnificent homes for the holidays.

FROM CELEBRATING THE SEASON with Holiday Blend to sipping Peppermint Mocha while adding festive touches to your home, there’s a Starbucks® coffee to make every holiday moment feel even more special.

Starbucks® and the Starbucks logo are registered trademarks of Starbucks Corporation used under license by Nestlé. Keurig and K-Cup are trademarks of Keurig Green Mountain, Inc., used with permission.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

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

Associate Publisher, Marketing Sandra Salerno Roth

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Claire Sullivan Editorial Assistant Erica Sloan

ADVERTISING SALES

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford

DIGITAL Executive Editor Jennifer Cress Executive Producer, Video Karen Berner Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editors Alexandra Churchill, Sarah Schreiber Associate Food Editor Kelly Vaughan Associate Editor Zee Krstic Senior Social Media Manager Christina Park Social Media Editor Hannah Nowack

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Design Production Manager Judy Glasser Art/Photo Assistant Madeline Warshaw ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia

CONTRIBUTORS Eleni N. Gage, Melañio Gomez, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

MARTHA STEWART BRAND MANAGEMENT MARQUEE BRANDS President Michael DeVirgilio Chief Operating Officer Cory Baker President, Home Division Carolyn D’Angelo EVP, Executive Director of Design Kevin Sharkey SVP, Marketing Stella Cicarone SVP, Content Strategy Kimberly Miller-Olko VP, Culinary Director Thomas Joseph

NEW YORK Sales Director Susan Schwartzman Integrated Sales Directors Deborah Maresca, Taylor Theiss MIDWEST Integrated Sales Directors Brad Moore, Sara Swiatkowski WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

INTEGRATED MARKETING Director, Marketing Allison Kelly Creative Director Lisa Kim Senior Marketing Manager Mara van Geldern Marketing Coordinator Heather Molzon

VP, GROUP PUBLISHER Daren Mazzucca

PRODUCTION, CIRCULATION & FINANCE Production Director John Beard Production Manager Julee Evans Production Traffic Supervisor Kelsey Garin Director of Quality Joseph Kohler Color Quality Analyst Jill Hundahl Prepress Desktop Specialist Don Atkinson Consumer Marketing Manager Jennifer Watson Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Zena Norbont General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP President, Meredith Magazines Doug Olson President, Chief Digital Officer Catherine Levine 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 Corporate Sales Brian Kightlinger Direct Media Patti Follo Research Solutions Britta Cleveland Strategic Sourcing, Newsstand, Production Chuck Howell Digital Sales Marla Newman Product & Technology Justin Law VICE PRESIDENTS Finance Chris Susil Business Planning & Analysis Rob Silverstone Consumer Marketing Steve Crowe Shopper Marketing Carol Campbell Brand Licensing Steve Grune Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

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

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2019 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 Office. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith.com.

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From MARTHA TEACH AND INSPIRE

POP TO IT For a seamless start to her gathering, Martha greets guests with glasses of chilled Champagne.

Holidays on Ice

MAKEUP BY DAISY TOYE; HAIR BY ROBERT HARRINGTON

Martha went to a cocktail party years ago that left a lasting impression—the menu was simple, but the guest reception was spectacular. Today she uses that same principle at her annual open house. Here, she shares her crowd-pleasing approach to shrimp cocktail and oysters on the half shell.

PHOTOGRAPHS BY THOMAS LOOF

MARTHA STEWART LIVING

WINNING CIRCLES Martha likes to serve shrimp cocktail on cake stands of varying heights. She arranges the shrimp in rings and garnishes each display with a burst of leafy-green butter lettuce from her vegetable greenhouse.

Shrimp Cocktail Make this recipe three times to generously fill a 10-inch serving platter or cake stand. 1. Cover a rimmed baking sheet

with ice to cool the cooked shrimp. In a large stockpot, combine 3 quarts water, 2 large carrots, 1 celery stalk with its leaves, 4 thyme sprigs, 1 tablespoon kosher salt, and ½ teaspoon whole peppercorns. Cut a lemon in half, squeeze the juice of one half into pot, and toss in rind. Cut other half into wedges; set aside. 2. Bring water in pot to a boil.

Add 2 pounds unpeeled large shrimp (16 to 20); cover and remove from heat. Let stand until shrimp are bright pink and curled, 3 to 5 minutes.. Drain; transfer shrimp to tray of ice and let cool completely. Once cool, shrimp can be refrigerated in an airtight container up to 2 days. 3. Just before serving, peel shrimp,

lanning a holiday party doesn’t have to be complicated. The trick is to serve a pared-down but special-feeling menu. One of my favorites, which I serve at my annual open house in Bedford, is a delicious fresh-seafood buffet of oysters and shrimp, accompanied by a bar stocked with icy-cold whites, a delectable rosé, and a sparkling wine or two. As a young married woman in New York City, I experienced such a buffet at the town house of some friends before a performance of the Messiah at Carnegie Hall. It occurred to me at the time that our hostess was a genius to focus on such a limited yet tasty and refined menu. We ate our fill, then trekked to the concert sated and happy. When preparing this spread, make sure you use high-quality seafood. Seek out a reputable fishmonger, and remember: Seafood should smell clean, never fishy. Opt for sustainably harvested

DECEMBER 2019

leaving tails intact if desired, and cut along backs to remove veins. Serve chilled, with cocktail sauce.

or raised shrimp, and choose oysters that are tightly closed. Plan for three to six shrimp and three to four oysters per guest. I always try to find an expert to shuck oysters at my party, but it’s easy enough to do it ahead on your own (see the how-to on the following page). I also make traditional toppings; I think they taste just a bit better than anything you can buy. My jalapeño mignonette is an adaptation of the garnish served at Hog Island Oyster Co., in Marshall, California. The fresh horseradish is a take on my mother’s recipe—I make mine in a food processor. Of course, you can build on this buffet for a hungrier group. Try adding a country ham with angel biscuits, or pâté de foie gras with melba-toast points—or a bowl of domestic farm-raised caviar with all the fixings! The important thing is to keep it simple, so you can relax and enjoy the party. Happy holidays, and cheers!

Cocktail Sauce Since the spiciness of horse‑ radish varies greatly, start with the smaller amount, then add more to taste. Combine ¾ cup ketchup, 1 tablespoon fresh lemon juice, 1 to 3 tablespoons fresh horseradish (recipe follows) or prepared horseradish, ½ teaspoon kosher salt, ½ teaspoon freshly ground pepper, and about ½ teaspoon hot sauce (such as Tabasco), if desired.

Fresh Horseradish Coarsely chop 3 ounces peeled fresh horseradish; transfer to a food processor and pulse until finely ground. Add 1 teaspoon sugar, 1 teaspoon kosher salt, and 1/4 cup distilled white vinegar. Pulse to combine.

Jalapeño Mignonette Combine 1 cup unseasoned rice vinegar; 1 medium jalapeño, seeded and diced (3 tablespoons); 1 teaspoon sugar; 1 teaspoon kosher salt; and ½ teaspoon freshly ground pepper.

BEAUTIES ON THE HALF SHELL To keep oysters icycold (and in place), fill a large metal bowl with water and freeze it. Then put down a bed of crushed ice, garnish with evergreen boughs, and lay the just-shucked oysters on top.

Red-Wine Mignonette Combine 1 cup red-wine vinegar; 1 small shallot, minced (1/4 cup); 1 teaspoon sugar, and 1 teaspoon kosher salt. All of these sauces will keep in an airtight container in the refrigerator for up to 1 week.

HOW-TO

SHUCK AN OYSTER Norm Bloom, owner of Copps Island Oysters in Norwalk, Connecticut, shows us his technique. Protect your hand with a steel mesh glove or towel. SEE IT IN ACTION Simply hover your phone over this smart code to watch an oyster‑shucking video—no special app needed.

DECEMBER 2019

1. FIND THE HINGE

2. SLICE IT OPEN

3. RELEASE THE OYSTER

Insert the tip of a shucking knife into the muscle that holds the shells together at the bottom tip. Turn it like a key until it pops open.

Scrape the knife along the top to slice the muscle. (Be careful not to damage the meat.) Clean any sand or grit from the bottom shell.

Glide the knife underneath the meat to separate it from the abductor muscle, without spilling the liquid (aka liquor). Serve on ice.

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

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to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Use DUPIXENT exactly as prescribed. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. Please see Brief Summary on next page.

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

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis. • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. Pregnancy Registry. There is a pregnancy registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes. • Use DUPIXENT exactly as prescribed by your healthcare provider. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. • If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection. • If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects of DUPIXENT include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips. Eye and eyelid inflammation, including redness, swelling and itching have been seen in patients who have atopic dermatitis. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: June 2019

DUP.19.08.0101

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Good THINGS FRESH IDEAS TO ELEVATE THE HOLIDAYS

| EASY ENTERTAINING |

THE PARTY PINE Pandoro, the tall, star-shaped Italian bread, is a traditional gift that keeps on giving, and giving, till you can’t eat another piece. Spread the cheer by serving it this way: Slice it horizontally, then restack and stagger the pieces, so their points form an evergreentree shape. Top with sugared cranberries, dust with “snow” (sifted confectioners’ sugar), and invite everyone to break off part of a bough. For our favorite Christmas-bread picks and quick cranberry recipe, turn the page. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY KIRSTEN FRANCIS

MARTHA STEWART LIVING

| CELEBRATE |

Lasting Impressions Crafting these delicate botanical ornaments is second nature. Roll out paper clay like cookie dough, then place seasonal sprigs (like rosemary, spruce, fern, or dried berries) on top and roll them in, too. Remove the greenery, punch out with a round cutter, poke a hole for hanging, and let dry. Voilà: a batch of decorations, or sweet gifts that won’t disappear in a few bites.

EDITORS’ PICKS If your first thought upon receiving an Italian Christmas bread—be it a plain pandoro like the one in our tree, or a fruit- or candy-studded panettone —is regift, then maybe you just haven’t met the right loaf. Martha loves the panettone at Via Quadronno, in New York City (from $28, pandetoni.com). Our food editors also dig From Roy’s buttery doublechocolate panettone, peppered with milk and semisweet chunks ($60, thisisfromroy.com); and Gustiamo’s light, fluffy, made-in-Padua pandoro ($70, gustiamo.com).

DECEMBER 2019

Paper clay comes in white only. For these subtle shades, knead in a few drops of black or pink craft paint. For the full how-to and details, see page 144. CHRISTOPHER SIMPSON (PANET TONE)

To make sugared cranberries: Bring 2 cups each sugar and water to a boil, stirring until sugar has dissolved. Let cool, then pour over 2 cups fresh cranberries; refrigerate overnight. Drain, then roll berries in sanding sugar to evenly coat. Spread in a single layer on a rimmed baking sheet and let dry, about 1 hour.

We go the extra mile to bring the holidays to you. Even if that extra mile means navigating midtown traffic. The United States Postal Service® makes more last mile holiday deliveries to homes than anyone else in the country. TO:

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| QUICK CRAFT |

DIY Dazzle

| DIY DÉCOR |

Holiday Squares

Your mantel or fridge has only so much space for season’s greetings, and one breeze from a brisk walk by can send them flying. Prevent a paper blizzard—and let every card you receive shine—by displaying them on a crisply updated ribbon board, with grippy elastic trim that secures even slippery photos. Cover a square of foam core (or any bulletin or corkboard) with fabric, and pin it tightly in back. Cut 10 pieces of trim long enough to wrap around it. Secure five horizontal bands first, pulling them snug and pinning in back, then repeat with the verticals, weaving them over and under. Chances of an indoor avalanche? Nada. THE DETAILS: B&J Fabrics linen-cotton blend, in Bleached White, $16 a yd., bandjfabrics.com. Pacific Trimming striped elastic ribbon, ¼", in Red, Green, and White, $1.25 a yd., pacifictrimming.com. Middle Kingdom Glossy Small Plum Vase, $45; and Glossy Mini Vase #10, $21, both in Coral Red, mkporcelain.com.

DECEMBER 2019

Photo cards are great for family updates, but they can feel like a mass mailer. For personal pop, print them in black-and-white on card stock, or order them with a matte finish (for contrast). Then strategically dot on craft glue, sprinkle with glitter, tap off the excess, and let dry. Fill a sky with stars or snowflakes, bedeck a tree, or encrust a pet’s collar—and lend a handmade feel, fast. THE DETAILS: Jam Paper Strathmore card stock, 88 lb., in Natural White Laid, $18 for 50 sheets, amazon.com. Today Glitter biodegradable glitter, from $10 for 6 g, todayglitter.com.

KNOTTED AND NICE Hover your phone’s camera over this smart code (no app required!) to watch our bow-tying video.

C L ASS I C

S AS H

| SKILL SET |

ROSETTE

Get Loopy During the holidays, we celebrate the ties that bind. But just as exciting in our book are ties that beguile. A pretty, polished bow transforms any box into a special delivery. Master these three simple yet stylish techniques, and go to town with your gift toppers.

CLASSIC

SASH

ROSETTE

A. Make a loop at the center of a length of ribbon. B. Wrap the loose end of the ribbon over the loop, then push it through and pull it tight, as if tying your shoelaces. C. To make a double bow, leave the tails long, make another loop with one tail, and repeat B.

A. Cut a length of ribbon. Fold the ends into the center, right-side facing out; secure with glue. B. Repeat A with shorter lengths to make tiered loops. (If using double-sided ribbon, simply fold one long piece accordion-style.) C. Wrap the center with ribbon; secure with glue. Glue one or two more lengths of ribbon underneath for the tails.

A. Fold a length of ribbon accordion-style into a stack, with as many layers as you like. The more layers, the more loops your bow will have. B. Cinch the middle of the stack with wire, and twist to secure. C. Cover the wire with more ribbon if desired (just glue it in back), and fluff the loops.

THE DETAILS: M&J Trimming hand-dyed silk ribbon, 25 mm, in China Doll, $4 a yd., mjtrim.com. East Coast Trimming vintage red-striped velvet ribbon, $50 a yd., eastcoasttrimming.com.

Leave excess wire to attach a bow to the ribbon on a gift or a wreath.

DECEMBER 2019

THE DETAILS: M&J Trimming Swiss velvet ribbon, 22 mm, in Red, $2 a yd., mjtrim.com. East Coast Trimming horizontal-striped velvet ribbon, in Burgundy, $12.50 a yd., eastcoasttrimming.com.

THE DETAILS: Timeless Trims double-sided velvet ribbon, 10 mm, in Mauve Pink, $7 a yd., timeless trims.com. M&J Trimming striped velvet ribbon, 50 mm, in Red, $4 a yd., mjtrim.com.

A COOKIE STRAIGHT FROM 1937.

Back in 1937, our founder, Margaret Rudkin, put her faith in simple kitchen pantry ingredients. We still do today. Real chocolate, creamery butter and cage-free eggs make our Pepperidge Farm Farmhouse® Thin & Crispy cookies simply delicious. Available in Dark, Milk, Triple and Toffee Milk Chocolate.

| HOSTESS HELPER |

Fizzy Finales Toasting happy endings and new beginnings is what New Year’s Eve gatherings are all about. This drink-meets-dessert idea captures that sentiment, and to say it’s a cinch is an understatement. Pour dry sparkling white wine, such as prosecco brut, over a scoop of fruity sorbet—we used Talenti Roman Raspberry, but Ciao Bella Sicilian Blood Orange and Lemon are delicious, too. As it melts, it will make your glass, your night, and possibly your whole next year just a little sweeter.

| HOLIDAY FUN |

Leaf Motif Everybody wants to meet under the mistletoe. Grant guests’ wishes by showing them to their seats. Cut leaves out of crepe paper, and attach them to f loral-wire “stems” with green floral tape. Cluster the stems and wrap with the tape to make a branch; then hot-glue on “berries” (aka foil-wrapped chocolates). Now friends can hold them high and say to their neighbors, “Gimme some sugar!” THE DETAILS: Lia Griffith doublesided crepe paper, in Green, $4 for 2 sheets, dickblick.com. Paper Mart floral stem wire, 16 gauge, in Light-Green Cloth Wrapped, $1.75 for eight 18" pieces, papermart.com. Studio Carta tight-weave cotton ribbon, 17 mm, in Snow White, $10 for 5 yd., studiocartashop.com.

DECEMBER 2019

A carafe for family brunch.

And a cup for the nephew visiting from Portland who only drinks organic fair trade.

The brewer that the whole family will love. Just add ground coffee for a crowd-pleasing carafe, or pop in a K-Cup® pod for a freshly brewed cup. So everyone can get the coffee they want.

Keurig.com

Below: Paper Mart natural bentwood wine box, 12 ⅝" by 3 ⅜", $27 for 6, papermart .com. Proto Future tea strainer, $9, amazon.com. If You Care unbleached waxed paper, $5.50 for 75 sq. ft., grove.co. Annas Swedish Thins, in Almond, $3 for 5.25 oz., mercato.com. Brandless organic honey, $3 for 8 oz., brandless.com. Nuts.com chamomile flowers, $16 a lb., nuts.com.

| MAKE & GIVE |

It Kits

Above: Madisyns Crafts Paulownia wood roundedcorner trays, $28 for 3, madisynscrafts.etsy.com. Joann craft felt fabric, 72", in Ruby, $5 a yd., joann.com. Queen of Wrap premium matte raffia ribbon, in Burgundy Red, $14 for 100 yd., amazon.com. CB2 Cantina glass mugs, $4.50 each, cb2.com. Kings County Distillery bourbon whiskey, $23 for 200 ml, shopbanquet .com/eastsidecellars. Pumpkin Village Vermont raw honey, $7.50 for 10 oz., shop.greene grape.com.

STYLING TIP To DIY neat sleeves for loose tea and cookies, wrap a piece of waxed paper around a narrow glass, fold the edge around the bottom, tape it flat, and slide out the glass. Slip the goodies inside, and tape the top closed.

DECEMBER 2019

Think of these modern spins on gift baskets as coziness, curated. They’re stocked with next-level supplies for classic hot drinks. Option one, for the couple that loves a nightcap: hot toddies, with two sleek glass mugs, small-batch whiskey and honey, a lemon, cinnamon sticks, and fresh ginger, all tucked into an inexpensive tray that we updated with a felt lining and raffia handles. Option two, for the friend with a designated reading nook: soothing chamomile tea leaves, a strainer, honey, and tart lemon biscuits. Fit them into a reusable wooden wine carrier, and let the unwinding begin.

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MCCORMICK TURKISH BAY LEAVES McCormick Bay Leaves are hand selected from Turkey. Their tea-like flavor adds depth to slow-cooked holiday dishes, from turkey to potatoes.

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GIFT GUIDE DRESS UP YOUR HOLIDAY TABLE WITH CAVIT America’s Favorite Italian Wine. Visit Cavit.com for information. Cavit. Love it. Share it.

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F A B R I C S

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

SLOW BURN To make this glowing menorah, brush kids’ wooden blocks with the shin‑ iest stuff at the craft store: liquid metallic paint. Just add a base of brass tubing to hold the candles, then line the blocks up loosely, stacking taller ones for the sham‑ mash. For a detailed how‑to, see page 144.

| THE WELL-KEPT HOME |

24-Karat Magic

Baby, it’s gold inside! Warm up your place with our easy yet elegant decorating ideas that blend gilded touches with natural materials. TEXT BY ELYSE MOODY

PHOTOGRAPHS BY KIRSTEN FRANCIS

MARTHA STEWART LIVING

BEADED BAUBLES You’ll need gold leather cord and round wooden beads in two or three sizes, plus gold spray paint to coat a few beads, if desired.

1. THREAD + WRAP

2. LOOP + SECURE

Thread cord back down through holes of all the beads, leaving a 4-inch loop at top, and undo knot at bottom, as shown. Knot the two ends of cord together; trim excess. Knot loop above top bead.

GOLDEN GLOBES

With a display this winning, who needs string lights? Our tree is illuminated by shining spheres, from the baubles in its branches to the giant sequins lying beneath. (For details on the skirt, see the following page.) The mix of finishes on the ornaments—from mirrored and yellow to matte and deep bronze—gives it rich texture, while wooden and wool accents keep it down-to-earth. THE DETAILS: Silvertip tree, from $110 (plus shipping), silvertiptreefarm .com. Hawkins New York glass globe ornaments, from $6 each, hawkinsnewyork.com. Sheep Farm Felt Neutral Luxe handmade felt ball garland, $24, amazon.com.

DECEMBER 2019

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Paint beads, if desired; let dry. (We used 12-millimeter, 3/4 -inch, and 35-millimeter ones from amazon.com and michaels.com.) String a small, medium (if using), and large bead onto a 90inch piece of gold cord (1 mm; $2 for 2 yd., fusionbeads.com). Loosely knot cord under small bead. Thread cord around and back up through large bead, as shown; repeat all around. Pull cord tight. Top with a medium (if using) and small bead.

FLOOR SHOW

FINE FOILS For a pile of gifts that’s elegant but fun, mix prints and textures. Loosen up your ribbons, too. Go extra‑wide and gauzy, or skinny and sparkly— the more billowy, the better.

THE DETAILS: Paper Source assorted hand‑ made gold papers, from $7, papersource.com. Dick Blick Nepalese Collection Lotka paper packs, $11 for 12 sheets, dickblick.com.

DECEMBER 2019

Store-bought tree skirts often come on the small side, which means you either expose part of the stand or have presents spilling off. Our DIY design extends well past the bottom branches, so your tree gets the stage (and stage lights) it deserves. For the how-to, see page 144. THE DETAILS: Gray Lines Linen metallic open‑weave linen with gold coating, $16 a yd., graylinelinen.com. FineSequins gold paillettes, 24 mm, 40 mm, and 60 mm, from $12 for 100, finesequins.etsy.com. Celebrate It Mega sheer wired ribbon, 2.5", $10 for 10 yd., michaels.com. Mood Fabrics Italian metallic gold and ivory grosgrain ribbon, 0.875", $3 a yd., moodfabrics.com.

The ultimate clean. The ultimate dry, including plastics.

Introducing CrystalDry™ Get 60% better drying results* with our patented CrystalDry™ technology. Moisture is transformed into heat, up to 176 degrees, to get dishes, including plastics, remarkably dry.

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*Based on aggregate average drying performance of Bosch Dishwashers with CrystalDry™ on combined household load including plastics, glass, steel, and porcelain as compared to Bosch Dishwashers with PureDry™. Drying performance may vary by dish type. © 2019 Bosch Home Appliances | www.bosch-home.com/us

sugar & spice, plated oh so nice.

Chinet® is a registered trademark of Huhtamaki, Inc. in the U.S.A. and other countries.

presentation is key – and the Chinet® brand will have your treats looking just as good as they taste.

HOLDING PATTERNS The secret to dashing off this pretty basket-weave motif is the tool: Just dip the end of a one-inch foam brush in fabric paint, then tap, tap, tap it in three parallel lines. Change directions and repeat till you have a band across the top, or go with the flow down to the tippy-toes. THE DETAILS: The Container Store 6‑peg unfinished maple Shaker rack, $15, containerstore.com. Benjamin Moore paint, in Pale Oak (on rack and wall), benjaminmoore.com. Celina Mancurti linen stock‑ ings, in Ivory, $42 each, celinamancurti.com. Blick Essentials foam brush, 1", 52¢; and Jacquard Lumiere Acrylics fabric paint, in Bright Gold, $4.50 for 67 ml, dickblick.com. Fabelab soft bunny rattle, $20, fabelab.myshopify.com. Jellycat Bashful Raccoon, $26, rhbabyand child.com. Folkmanis Puppets mini spotted owl, $8.50, folkmanis.com. Mast chocolate bars, from $11 each, murrayscheese.com.

WIN $25K

To help get your home ready for the holidays, visit marthastewart.com/25kHoliday and enter to win $25,000. For details, see page 146.

DECEMBER 2019

PRO TIP For straight, even rows, keep the felt brush parallel to the top or side of the stocking as you work, says Living home editor Lorna Aragon.

How to Host a Festive Holiday Cookie Swap PREPARE TASTY TREATS AND PLAN A MEMORABLE AFTERNOON FOR FAMILY AND FRIENDS WITH HELP FROM THE CHINET® BRAND.

PLAN THE GUEST LIST: Invite enough people to provide a good variety of cookies, but not so many that organizing becomes stressful. Six to eight is ideal.

CHOOSE THE DESSERT MENU: Decide who will bring which type of cookie, and ask them each to bring copies of their recipe to hand out to other guests.

DON’T FORGET THE WRAPPING: Pick up pretty packaging supplies so everyone can take home a sampling of cookies when the afternoon ends.

F IN D HO L I DAY R ECI PES AND GAT HERI NG I D E AS FR O M T H E C HIN ET ® B RA ND AT M YC HINET.CO M.

MAKE SERVING SEAMLESS: Count on the Chinet® Cut Crystal® glasses to serve wine and champagne, the Chinet® Classic White™ plates for displaying the beautiful array of cookies and serving savory hors d’oeuvres, and the Chinet® Comfort Cup® insulated hot cups for serving drinks, like cocoa and coffee, that guests can even bring home.

| DIY STYLE |

Freshly Pressed When you try your hand at dècoupage, a world of gift-wrapping ideas unfolds. Eye-catching papers and prints transform ordinary boxes and plain stationery into extraordinary keepsakes. TEXT BY CLAIRE SULLIVAN

DIY IDEA NO.

THE HAT TRICK Cover round boxes with marbled paper, and lucky recipients get chic organizers they can put to good use and proudly display. Tucking more presents inside is purely optional: A nested set this striking holds its own on opening day. For the how-to, see page 144. THE DETAILS: Factory Direct Craft paper-mache round box set, $14 for 7, factorydirectcraft.com. Hollander’s papers, in assorted patterns, from $4.50 a sheet for 22" by 30", hollanders.com. M&J Trimming velvet ribbon, 5/8", in Dark Green, $1.75 a yd., mjtrim.com. Mod Podge Matte, from $2 for 2 oz., michaels.com.

DECEMBER 2019

PHOTOGRAPHS BY KIRSTEN FRANCIS

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DIY IDEA NO.

WILD THINGS Wield your sharpest scissors, and an illustrated poster can enliven every package under your tree. Neatly cut out pretty flora and fauna, then paste them directly onto petite boxes or cylinders (see our butterfly, snake, and pansy). Another artful option: Glue them onto card stock to keep the edges from curling, then tuck them under ribbon as tags, or tape them on top, letting them extend just beyond the edges. THE DETAILS: Cavallini & Co. assorted flat wraps, $9 each, paper source.com. Jillson Roberts All-Occasion matte-finish gift wrap, in Hunter Green, $28 for 6 rolls, amazon.com.

More Sticky Ideas

DECEMBER 2019

POSTAL PANACHE

STUDIOUS STYLE

Send snail mail with a delight inside: Cut a piece of paper so it’s sized to line an envelope, from base to tip. Then trim the top flap by 1/2 inch so the adhesive strip shows. Slide the liner in, lift it up to brush glue onto the envelope, and lay it in place. Stick a coordinating cutout on the note for a dapper delivery.

Desk supplies join forces fashionably when they’re dressed in a matching pattern. Trace the exteriors of a journal and pencil case on paper, then tack on an extra 1/2 inch. Brush adhesive onto the items and adhere the paper, tightly wrapping the excess around the edges to make clean corners.

THE DETAILS: Mulberry Paper and More Japanese Chiyogami Yuzen paper, in Pretty in Pink, from $4, mulberry paperandmore.com. Paper Source A7 envelopes, in Spruce, $5 for 10, paper source.com.

THE DETAILS: Nest Learning hardcover blank book, in White, from $2.50, nestlearning.com. Paper-mache pencil box, $2, createforless.com.

HOW DO YOU SAY,

“ THANKS FOR BEING MY FURRY BFF”?

ALL NATURAL

REAL CHICKEN

GOOD LIVING DIY IDEA NO.

A CUBIC FEAT This aha-moment mosaic will give any party a photo finish. Arrange multiple 3-inch boxes in a tight square. Measure the total area of the lids, then cut patterned paper to the same specs. Lightly draw a grid with lines 3 inches apart on the back of the paper. Cut out the squares, keeping them in position, and glue them onto the lids. Tuck tiny favors inside, and push the boxes snugly together for a stunning send-off.

THE DETAILS: Factory Direct Craft bulk small square paper-mache boxes, $24 for 24 (or $2 each), factorydirectcraft .com. Hollander’s Yuzen Red Coral Flowers paper, 24" by 36", $19 a sheet, hollanders.com.

Découpaging Pointers

1. PICK THE PAPER

2. STICK THE LANDING

We love Hollander’s for museumworthy reams of marbled styles in grown-up colors like chartreuse, moss, and salmon (from $4.50 each, hollanders.com). Cavallini & Co. has a treasure trove of posters for trimming out illustrations (from $9 each, paper source.com). You can also snip images from magazines.

Use a paintbrush to apply even coats of Mod Podge Matte directly onto the object you’re embellishing. Then press the paper down with your hands, smoothing any bubbles and wrinkles. It’ll dry in minutes, but it’s best to wait a full 24 hours for it to set.

DECEMBER 2019

F REE R EC IP IE NT AD D RE SS I NG

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Festive Tartan by Hudson Meet Rose, Antique by Ink and Letter, Noted by Jessica Williams

Printed in dressy white ink on a colored envelope.

D E S IGN A LWAYS .

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The Mentor

Elaine Welteroth

Author, journalist, and Project Runway judge, Brooklyn

The first magazine this wunderkind created featured “highfashion girls with severe eyebrows,” sketched on construction paper that she covered in plastic wrap for a “glossy feel.” She was age 10. In just over a decade, Welteroth’s career fantasy came to fruition. She landed an internship at Ebony out of college and became the first African-American beauty-andhealth director at Teen Vogue before making history there again, as the youngest and only second African-American editor in chief ever at parent company Condé Nast. But along the way, she was made to feel she wasn’t smart, black, beautiful, old, or fill-inthe-blank enough—and that fueled her frank 2019 memoir, More Than Enough, a manifesto for girls and women everywhere who have been there, felt that. “I don’t abide by the rules when it comes to pretty much anything, and style is no different,” says the Northern California native. “Early on, I decided that I wanted to do work that I was passionate about, that made the world a better place, and that made me feel alive.” Her motto: “When the world tells you to shrink, expand.” —Melissa Ozawa

DECEMBER 2019

WIN THIS

For a chance to win this necklace, go to win.marthastewart .com on December 5. For details, see page 146.

“I love this sparkly, Beyoncé-inspired dress, but most days you’ll find me in a bright suit with some flair and my Laurence Dacade white boots.”

Her Essentials Style mantra: “Do you.” 1 | More Than Enough “I wrote this book because I had much more to share with the next generation than I could in a pithy Instagram caption.” Viking, $26, indiebound.org.

RENELL MEDR ANO (PORTR AIT); COURTESY OF MANUFACTURERS (BAG, CHAMPAGNE, DRESS, HOOPS, COCK TAIL GL ASS, EYEGL ASSES, BLENDER); PETER ARDITO (OTHERS)

5 4

2 | Telfar large shopping bag, in Tan “It fits ev-er-y-thing! I joke that it’s my Mary Poppins–butmake-it-fashion bag!” $257, telfar.net.

10 9

3 | Veuve Clicquot Brut champagne “It’s one of my go-to hostess gifts.” $47, astorwines.com. 4 | Galvan sequined georgette midi dress “This sparkly thing gets me in the mood to do a little twirl around a party.” $1,495, net-a-porter .com.

5 | Jennifer Fisher Fine Mini Lilly hoops “Classic and simple, they go from daytime to nighttime, Monday through Sunday.” $1,650, jenniferfisher jewelry.com. 6 | MAC Pro Palette Powder Blush, in Loudspeaker “I dab it on the apples of my cheeks and eyelids with my fingertips. It’s like a kiss from the sun.” $17, maccosmetics .com.

7 | ByChari More Than Enough necklace “I think of it as a ‘friendship bracelet’ with every woman in my tribe.” $65, bychari.com. 8 | CB2 Eve coupe cocktail glass “These remind me of 1980s glam.” $7, cb2.com.

9 | CND Vinylux Nail Polish, in Romantic “I get this on my hands. Every. Single. Time. We have enough tough decisions to make every day; this one is easy.” $7.50, target.com. 10 | Vernon Francois Mist Nourishing Water “I use it to detangle and refresh my curls.” $16, sallybeauty.com. 11 | Tom Ford Ombré Leather perfume “It’s a magical potion: sophisticated, dark, and mysterious.” From $128 for 50 ml, tomford.com. 12 | Warby Parker Raider eyeglasses “I’m blind as a bat; these feel like a natural extension of me.” $145, warbyparker .com. 13 | Lingua Franca travel set “I’m always cold. This sweet cashmere kit keeps me cozy.” $425 for pouch, socks, blanket, and eye mask; linguafranca.nyc. 14 | Cire Trudon candle “It smells like home: inviting and beautiful.” $125, trudon.com. 15 | Brother Vellies Black Marabou Lamu sandals “Designer Aurora James’s shoes have so much personality. They’re playful and quirky.” $285, brothervellies .com. 16 | Sisley All Day All Year Cream “It’s the best! It absorbs instantly and leaves skin quenched.” $410, sisley-paris.com. 17 | Vitamix 5200 “My fiancé and I are big on smoothies. I do half spinach or kale, and half fruit.” $450, vitamix.com.

MARTHA STEWART LIVING

The good in you can live on. Your story doesn’t have to end with you – pass along the gift of life. Sign up online as an organ, eye, and tissue donor.

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PROMOTION

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HEALTHY HOSTING FOR THE HOLIDAYS When entertaining family and friends this holiday season, it’s important to find the balance between meals that impress guests with

anta’s cheeks have nothing on the bright cherry color of this amaryllis. These lusty giants make a powerful statement with their wide, pure-white edging and flares on their lightly-ruffled flowers. All you need to grow these beauties are warm temperatures, strong light and water. Each top-quality bulb is sure to produce 2 flower stems, most with 4 exquisite blooms, that will continue to bring you holiday cheer year after year. These tropical beauties make great gifts. Your satisfaction is guaranteed – or your money back!

A special offer from our friends at White Flower Farm: Order online at marthastewart.com/holiday or call 800/420-2852. Item M085361 starts at $34 each plus shipping. (Mention source code MSP17.) Shipping begins in mid-November and continues into January, as supplies and weather permit.

great taste and are also good for you. Enjoying California walnuts is part of a balanced lifestyle, and their unique flavor and texture make them versatile and easy to incorporate into recipes. Take a look and see how Kimber Matherne, lifestyle influencer at “Easy Family Recipes,” created her own healthy holiday recipe at marthastewart.com/easyfamilyrecipes

Crown Jewels

Hear ye, hear ye: Ornate hair accessories are a brilliantly deft way to complete a party look. Whatever your length or texture, there’s a barrette or pin that’ll dress it up with the flick of a finger. Turn the page for a social calendar’s worth of chic picks, plus easy-to-ace styles that reign supreme. TEXT BY ERICA SLOAN

DECEMBER 2019

PHOTOGRAPHS BY KIRSTEN FRANCIS

HAIR AND MAKEUP BY HIRO YONEMOTO AT ART DEPARTMENT USING MAC COSMETICS.

Our beauty editor, Claire Sullivan, slipped this goldplated brass Pansy barrette, by Jennifer Behr, just above her ear and angled it straight back for a look that’s more sophisticated than schoolgirl ($198, jenniferbehr.com).

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1. 1.

2. 3.

For stay-put grip, prep your hair with a texturizing spray, or spritz accessories with dry shampoo before inserting them.

SLIDE TO THE SIDE

GO HALF-UP

ACCENT AN UPDO

Don’t let the dainty size of these clips fool you: Beaded and metallic stunners send very merry vibes. Make a deep part, then put one or two into the parted side near the ear to emphasize the volume of the swept-over hair, says L.A.–based stylist Mark Townsend.

“Gathering some hair at the crown of the head opens up the face and still shows off length,” says Townsend. A graphic barrette or pin will secure strands and add glam in one easy motion. For a sleek silhouette, bundle just the top layers (versus the whole top half).

To elevate your everyday ponytail or chignon from practical to highly polished, top a plain elastic with a sleek cuff or secure a knot with regular bobbies, and give it the royal treatment with a striking oversize pin or a sprinkling of gold-plated petals.

1. Rectangle Lise Crystal hair clip, in Smoke, $18, picnicsf.com. 2. Valet Sophie clip, in Ivory, $40 for 2, valetstudio.com. 3. Missoma Spike hair-clip set, $39, missoma.com. 4. Kitsch Beaded Blush/Mauve metal bobby pins, $12 for 3, mykitsch.com.

1. Loeffler Randall Lara Wavy barrette set, in Pink, $65 for 2 (other in Tortoise), loefflerrandall.com. 2. Favor Mini Orbital hair pin, $34, favorjewelry.com. 3. Lele Sadoughi Stacked Stone barrette, in Laurel Green, $125, lelesadoughi.com.

1. Epona Valley Astrid Petal Bobbi set, $219 for 5, eponavalley.com. 2. Beachwaver Co. hair cuff, in Solid Gold, $12, beachwaver.com. 3. Sylvain Le Hen Hairpin 014, in Gold, $61, hairdesignaccess.fr.

DECEMBER 2019

LASH

™

/ COUNTER INTELLIGENCE /

Party Provisions Get festive fast with our 3-2-1 (and done!) formula for holiday makeup, the coolest cold-weather nail colors, and a skin-transforming superfruit. TEXT BY CLAIRE SULLIVAN

IN OUR BAG

RAVE REVIEW

Fresh Coats

You don’t need a stockingful of products to get ready for your next fête . For a modern, sophisticated look— without hitting the glitter—try a sheer golden eye shadow with a ruby lip color. Houston makeup artist Tonya Riner suggests apply ing lipstick first and using it as a guide to subtly play up the rest of your features. Now that’s a tight ensemble.

START STRONG

SWIPE ON SHIMMER

Garnet (left) is the most universally flattering red—it’s not too blue or orange— while warm rusty hues pop on darker skin. Apply straight from the tube on the center of your lower lip, then rub your lips together and use a finger to blend.

A stroke of gold illuminates and brightens your eyes. Riner suggests warm brass for deep skin tones, and champagne for fairer folks.

Tone down any redness or discoloration with an emollient concealer, says Riner. Tap it into place with your ring finger for full coverage.

TRY: Tom Ford Emotionproof Eye Color, in Minimalist, $46, tomford.com. Revlon ColorStay Crème Eyeshadow, in Creme Brulee, $8, revlon.com.

TRY: Nars Radiant Creamy Concealer, $30, narscosmetics.com.

TRY: Lancôme L’Absolu Rouge Ruby Cream, in Rubie Z and Queen Ruby, $32 each, lancome.com.

101 Kakadu Plum

DECEMBER 2019

PERFECT SKIN

With OPI’s new Scotland collection in hand, sweater weather is beyond chic. Every color— including a dusty pink that mimics a wintry sunset, a gray as dark as lochs, and tartan green— has a kick of Celtic flair, and will wake up all your wools. In Edinburgh-er & Tatties, Rub-a-Pub-Pub, and Things I’ve Seen in Aber-green, $11 each, opi.com.

This powerful plum is grown in Northwest Australia, but it’s cropping up in new serums and moisturizers stateside. Its double dose of antioxidants—an intense concentration of skin-brightening vitamin C (55 times more than a Florida orange has, ounce per ounce) and reparative vitamin E—makes it a skin-care force to be reckoned with. The two nutrients work better together to fend off environmental aggressors, says NYC dermatologist Rita Linkner. Plus, the fruit’s extracts contain polyphenols that kill acne-causing bacteria, says Westport, Connecticut, dermatologist Deanne Robinson. Find it in DermaDoctor Kakadu C 20% Vitamin C Serum With Ferulic Acid & Vitamin E ($95, dermadoctor.com), or John Masters Organics Intensive Daily Serum With Vitamin C & Kakadu Plum ($44, johnmasters .com), and think of it as your juicy little secret. —Erica Sloan

PHOTOGRAPHS BY PETER ARDITO

ILLUSTR ATION BY BROWN BIRD DESIGN

A Jazzy Trio

THE GIFT OF A CLEAR, CALM HEAD 1

KENT ROGOWSKI/GALLERYSTOCK

Joy to Your World

The holidays are life in high definition: Every bright spot—family, traditions, celebrations— glows brighter. But all that excitement can fuel major burnout. We asked experts how to sail through the month sans stress and exhaustion, and their answer was enlightening: Put yourself on your own “nice” list with these five feel-good presents. TEXT BY ELENI N. GAGE

What with #worklife, #momlife, and general #lifelife, we strive to be multitasking masters—only to feel like morons. Research shows that people who focus on two tasks make three times the mistakes of those doing one. It can also cause an IQ drop of up to 15 percent (similar to sleep deprivation). To mentally declutter: MONOTASK. That’s right, just do one thing at a time. (A radical idea, we know.) When baking from a recipe on your phone, turn off your notifications so you don’t get hijacked by email or texts. If you’re helping at Christmas-pageant rehearsal, silence it—or, better yet, power it down. You’ll be more likely to do the task well, and with pleasure. ENLIST HELP. “We think we have to do everything, but that’s not even micromanaging—it’s solo managing,” says efficiency expert Tonya Dalton, author of the new book The Joy of Missing Out (Thomas Nelson). So have your kids address the holiday-card envelopes or press on the stamps. STICK WITH WHAT WORKS. Remind yourself there’s no need to reinvent the (Brie) wheel every year. “I once had the great idea to do a Christmas Eve quesadilla bar,” Dalton says. “I spent the whole night slaving over the stove, which added to my stress and frustration, when all I wanted was to make the moment special.” She’s since gone back to her famous makeahead roasted-crab feast—and dives in with everyone.

MARTHA STEWART LIVING

THE GIFT OF TIME

It’s there for the taking, if you know where to look. Scientists call the concept “time affluence,” says Laurie Santos, a psychology professor at Yale University and the host of the podcast The Happiness Lab. “It’s not the amount of time you have, but the amount you feel you have. It’s like when you walk into a meeting, learn it’s been canceled, and rejoice.” To create that high for yourself: PRIORITIZE . Set an intention for the season. No incense burning or bell chiming necessary; just take a few minutes to really think about what matters to you. “This will help you streamline,” says Dalton. Do you want to get the whole extended family together? Is it important to give every teacher/dog walker/coach a personalized token, or will a gift card and a sincere note suffice? Zeroing in on what is most meaningful will help you feel okay about skipping what isn’t. We won’t tell if the Elf stays deep on a closet shelf because the kids were such “angels” all year. PICK YOUR PARTIES. If the neighbors’ glögg-fest will help you celebrate the way you want to, go. If not, don’t—and resist the temptation to put it off or say maybe. Research by Harvard University psychologist Daniel Gilbert has found that people who say yes or no immediately are happier with their decision than those who waffle. Any host will appreciate the prompt and definitive answer, too. Your “so sorry, can’t make it” could be the RSVP that saves him or her from rolling one more cheese log. FIND EXTRA POCKETS. Get to school pickup early and read for a few minutes, or park a few streets over from that party and call a friend before you head in. Then pull a Cinderella (poof!) when you’re ready to split—a move sleep researcher Rebecca Robbins, PhD, swears by. “Everyone’s always like, ‘Where did Rebecca go?’” she admits. “But I know that to be at my best the next day, I need to be home at 10, and asleep by 11.” 3

THE GIFT OF ENERGY

Your get-up-and-go may have gone MIA after Thanksgiving. The counterintuitive cure? Move more. “Research shows that a half hour of cardio three times a week for three months is as good as a Zoloft prescription for reducing depression symptoms,” says Santos. “Yet when things get busy, exercise is often the first thing to fall off our list.” That doesn’t mean skipping the cookie swap to hit the gym (no one likes a grinch, no matter how toned her triceps). Instead, says Seattle nutritionist and personal trainer Aimee Gallo, “look for seasonal opportunities. Drive to the neighborhood that goes all-out with holiday lights, and park and walk around. Ice skating is a great activity, whether on a lake or in a mall.” If lacing up a pair of skates is a long shot, remember that shoveling snow, lugging and trimming the tree, and making up the guest bedroom are bona fide workouts, too. 4

THE GIFT OF GENUINE MEMORIES

You look forward to seeing parents and siblings all year—until they push the buttons that rewind you to your moody, broody 13-year-old self. The challenge is to shake off the pressure to have the Best Christmas/Hanukkah/ Kwanzaa/New Year’s Ever! and authentically connect with the people you love. An incredibly easy way is to take pictures for yourself, not the ’gram. A 2018 NYU study found that when we snap photos for our own

DECEMBER 2019

use, it helps us fully experience what is happening and remember it later. But when we stage pics for social media, Santos explains, “all our cognitive effort is focused on looking a particular way, and it blocks the enjoyment and the formation of memories.” It’s a scientific fact: That video of Grandma making the raw turkey “dance” to the grandkids’ delight will live on as family lore, unlike your post of everyone posed around the burnished bird, smizing. 5

THE GIFT OF GRATITUDE

Feeling blessed, not stressed, can be a stretch when you’re camping on the pullout in your parents’ TV room. To find your bliss: GIVE BACK. Bake treats for a housebound neighbor, or fill a child’s stocking via the U.S. Postal Service’s Operation Santa (deliver cheer.com). The good deed will boost more than your karma: According to a 2008 study by researchers at Harvard Business School and the University of British Columbia, spending money on others makes you happier than buying stuff for yourself. EMBR ACE RITUALS. “They’re grounding and connecting,” says Santos. “They let everyone know what to do and make time together fluid and enjoyable.” New, old—it doesn’t matter. “Research suggests they don’t have to go back generations; you can just make them up,” she says. Her in-laws pass around springerle cookies in the evenings. Your clan could take turns opening an Advent calendar, or watch A Charlie Brown Christmas. TAKE STOCK. Before bed, make a mental list of three good things that happened during the day. “This helps you get into a positive state of mind and fall asleep faster,” says Robbins. Plus, it counteracts our natural tendency to ruminate on what went wrong and what we’re anxious about. “The holidays can make us think about the things we don’t have, the presents we can’t buy, and the people who are no longer with us,” says Santos. “But research shows that to be happy, you should focus on the things you are grateful for.” And with that, we say sweet dreams to all, and to all a good night.

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Ask Martha

Which holiday plants are dangerous to pets? —Sandra Smithman, Great Falls, Mont.

Some of the season’s prettiest varieties can cause stomach upset in a furry friend who tries to make a meal of them, while others are flat-out poisonous. Contrary to popular belief, poinsettias fall into the former category. According to Joseph Bartges, a professor of medicine and nutrition at the University of Georgia’s College of Veterinary Medicine, eating the leaves may lead to nothing worse than a bout of vomiting. Nonetheless, if your pet is a curious chewer, keep arrangements well out of reach, or deck the halls with nontoxic flora like bromeliads, roses, or peperomias instead. For a full list of safe and unsafe types, visit aspca.org. Here are the ones to really avoid:

AMARYLLIS: In addition to diarrhea and decreased appetite, this plant can induce tremors. HOLLY: The spiny leaves and chemicals called saponins in the berries can trigger severe abdominal issues. LILIES: Many species of this flower can cause seizures and even kidney failure in cats. Some can upset dogs’ tummies as well. MISTLETOE: Its proteins— lectins and phoratoxins— can spark a blood-pressure drop, breathing problems, and changes in behavior.

If you suspect your animal has ingested one of these, contact your vet or call the ASPCA’s poisoncontrol hotline at 888-426-4435.

DECEMBER 2019

PHOTOGRAPH BY RYAN LIEBE

Because every pet deserves a chance. Nationwide® is donating up to $100,000 to beneﬁt rescue pets.

Get a quote on pet insurance and Nationwide® will donate to rescue pets like the canine actors in “Lady and the Tramp.” petinsurance.com/LadyAndTheTramp From 10/18/19 to 12/31/19, get an online quote on Nationwide pet insurance and Nationwide will donate $10 (up to $100,000) to help rescue pets. Underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH, an A.M. Best A+ rated company (2018); National Casualty Company (all other states), Columbus, OH, an A.M. Best A+ rated company (2018). Agency of Record: DVM Insurance Agency. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. Third party marks are the property of their respective owners. ©2019 Nationwide. 19CON7138

What cheeses can my lactoseintolerant daughter eat? —Noah Canterman, San Antonio, Tex.

Since digesting the sugar (aka lactose) in dairy products is difficult, her best bets are kinds with low sugar content, such as aged cheddar and Gouda, Parmesan, and Swiss. “These varieties are typically fermented for more than six months,” says Lily Nichols, RDN, author of Real Food for Pregnancy (2018). “The bacteria involved in that process, called lactobacilli, literally eat up lactose.” Also worth a try: cheeses made from sheep’s or goat’s milk, which contain some sugar but tend to be more easily digested than their bovine counterparts, Nichols adds.

| EDITORS’ PICK |

—Sofia Lang, Annapolis, Md.

These thoughtful finds are a welcome break from the fallback bottle of wine— and will be enjoyed long after the last guests leave.

1 | Skandinavisk Skog Forest Hand Wash The paraben-free suds are scented with pine, woodland lily of the valley, musk, and aged leather. $25 for 300 ml, trouva.com.

2 | West Elm Brass-Finished Snuffer It extinguishes candles with ease (no flying wax) and will have your host asking, “How did I live without this?” $14, westelm.com. 3 | D’Vash Date Nectar Delicious over waffles or swirled into marinades, this mild syrup is a vegan sub for honey, with 25 percent less sugar. From $7 for 5.6 oz., dvashorganics.com. 4 | Kinto Aqua Culture Vases These chic vessels have removable toppers that cradle a bulb above water, letting its roots dip elegantly beneath. $19 (left) and $25, kinto-usa.com.

DECEMBER 2019

Take the Heat Kitchen thermometers come in many forms, from old-school analog or digital probes for meats and casseroles, to liquid-filled glass ones for extra-hot candymaking. But one instantread model does it all, no sweat. We like the waterresistant Thermapen because its high-tech sensor provides measurements accurate to 0.7 degrees F in mere seconds. It also withstands temperatures up to 572° F, so even fry oils are fair game (Mk4; $99, thermoworks.com).

R AYMOND HOM (CHEESE); PETER ARDITO (GIF TS); COURTESY OF THERMOWORKS (THERMOMETER)

Can you suggest some stylish and unique hostess gifts?

| LAUNDRY TIP |

Clean Up Nicely Seasonal spills don’t have to bring a celebration to a screeching halt. If you act quickly, you can lift common holiday stains from washable clothes (send anything else to the dry cleaner after dabbing off excess). Keep a spray bottle handy, filled with a solution of 1 tablespoon liquid dish soap and 9.5 ounces water. When an accident strikes, wield it as described below, then launder as usual.

CULPRIT

FIRST MOVE

NEXT STEPS

Red Wine

Douse it in the soap solution, blot with a white cotton cloth, and flush with hot water. Repeat with a bit of white vinegar.

Slide a bowl under the fabric and secure it with a rubber band. Coat the spot in salt, then pour boiling water directly over it from several inches above.

Gravy

Lift off as much as possible with a dull knife, then spray with the solution and soak the piece in warm water for a few minutes.

Dab on white vinegar to lighten the spot, then break up grease with an enzyme-based spray treatment, such as Zout Triple Action Enzyme Formula.

With a dull knife, scrape off what you can without spreading it. Spritz liberally with the solution.

Enlist an enzyme-based product (like Zout) to remove any residue from the fats in the sweet.

Coffee

Squeeze lemon juice or white vinegar on the area; follow with a color-safe bleach-based pretreatment spray.

Spray on your trusty soap solution to clear discoloration left over from milk or sugar.

Lipstick

Cover the mark in isopropyl or rubbing alcohol, dabbing with a clean cloth (not rubbing) to gently lift the color.

Spritz with soap solution. If the stain persists, try an enzyme-based product to break down the makeup’s oils.

Chocolate

CHILDREN’S

ROBITUSSIN

AND

HONEY A NATUR AL FIT NOW AVAILABLE in Nighttime formula Real honey plus the proven cough relief parents count on.

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| EDITORS’ PICK |

Smooth Operator

Our artificial tree has seen better days. Can we recycle it?

A sweater shaver can feel like a gamble: Will it nix pills, or shred your favorite cardi? The Steamery Pilo erases any doubt. Its blades are ultra-precise yet gentle enough for cashmere, merino, and alpaca. And its powerful engine charges via USB cord, meaning there’s no need for batteries. Skim it over lumps and lint, and bingo— you’ve hit the knit-care jackpot.

That depends on what it’s made of and where you live. Many faux trees contain polyvinyl chloride, or PVC, a rigid plastic that some recycling systems can’t process. However, if your municipality accepts all rigid plastics, you can likely recycle part of it. For example, New York City residents can put out the base and trunk of most versions with their metals, glasses, and cartons, provided they first remove the branches and any lights or tinsel, says Belinda Mager, a spokesperson for the NYC Department of Sanitation. But before tossing, Mager adds, consider giving your evergreen a new life by donating it. Thrift stores, hospitals, libraries, and schools in your area are great places to start.

Available in Blue, Black, or Pink; $50, steamery.us.

LET US HELP YOU! E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281. 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.

DECEMBER 2019

JOHN DOL AN (TREE); PETER ARDITO (SHAVER)

—Joanne Solomon, Athens, N.Y.

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GROW A BETTER TOMORROW, STARTING WITH DINNER

Our new plant-based burgers, meatballs, breakfast patties, and protein starters are made with natural ﬂavors. They not only taste great, but they’re also a good source of protein! Find them in your grocer’s refrigerated case. Find out more at Pure-Farmland.com © 2019 Pure Farmland. All Rights Reserved.

Everyday FOOD

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

COOK, NOURISH, ENJOY

| HEALTHY APPETITE |

Bright Beginnings It’s the most indulgent time of the year. And while a sleighful of sweets might surprise you at the office—or someone could serve up our baked Alaska tonight (see page 92)—we can help you and your crew start the day off on the right foot each morning. Behold, these balanced and nutritious breakfasts. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY CHRIS SIMPSON

MARTHA STEWART LIVING

Sweet-Potato Pudding Roast a sweet potato at 400° for an hour when you’re prepping dinner, and you’re halfway done with tomorrow’s breakfast. Remove skin from 1 roasted sweet potato; transfer flesh (about 1 cup) to a food processor. Blend with 3 tablespoons unsweetened almond milk, 2 tablespoons almond butter, and a generous pinch each of ground cinnamon and kosher salt until smooth. Serve immediately with pomegranate arils, sliced almonds, and toasted unsweetened coconut flakes, or chill. Pudding can be refrigerated in an airtight container up to 5 days. ACTIVE/TOTAL TIME:

Vegetable Hash With Eggs

Baked Berry Oatmeal

Vitamin-rich cauliflower and broccoli replace potatoes in this plant-based bake.

Pepitas and hemp-seed hearts offer a big helping of omega-3 fatty acids.

Preheat oven to 425°. Pulse 1 small head cauliflower, trimmed, cored, and cut into florets, in a food processor until finely chopped. Transfer to a rimmed baking sheet. Repeat with 1 pound broccoli, trimmed and cut into 1-inch pieces. Add 1 red bell pepper, seeded and diced, and 1/2 red onion, diced, to sheet; toss with 1/4 cup extra-virgin olive oil. Season with kosher salt and freshly ground pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes. Remove sheet from oven; toss in 2 packed cups baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well; bake until whites are just set, 5 minutes. Season eggs; serve.

Preheat oven to 350°. Butter a 3-quart baking dish. Sprinkle 6 Medjool dates, pitted and chopped, evenly over bottom. In a large bowl, whisk together 4 cups old-fashioned rolled oats, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon. In another bowl, whisk 4 cups whole milk, 1/4 cup pure maple syrup, 4 tablespoons melted unsalted butter, 2 eggs, and 2 teaspoons pure vanilla extract. Add to oat mixture; stir to combine. Transfer to prepared dish. Sprinkle with 1 cup fresh or frozen mixed berries; bake until just set, about 35 minutes. Sprinkle with 1/4 cup toasted pepitas and 2 tablespoons hempseed hearts. Let cool 20 minutes. Serve warm or cold, with more maple syrup.

ACTIVE TIME:

SERVES:

20 MIN. | TOTAL TIME: 55 MIN.

DECEMBER 2019

20 MIN. | TOTAL TIME: 50 MIN., PLUS COOLING | SERVES: 8

10 MIN. | SERVES: 2

BISTRO SPECIALS You don’t have to be fluent in French to pull off these quintessential Parisian dishes. Our translations of classic Niçoise salad, creamy mustard chicken, and pepper-crusted lamb call for the simplest of grocery-store ingredients, and taste magnifique. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

DECEMBER 2019

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

| WHAT’S FOR DINNER? |

Roasted-Carrot Niçoise

Creamy Mustard Chicken With Couscous

Pepper-Crusted Lamb With Roasted Vegetables

Trout With Almond-Parsley Butter

1 pound carrots, peeled, halved, and cut into 11/2-inch pieces

1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper

Creamy Mustard Chicken With Couscous 3 pounds bone-in, skin-on chicken thighs and drumsticks Kosher salt and freshly ground pepper

1/4 cup unbleached all-purpose flour

1 tablespoon capers, rinsed

2 tablespoons extra-virgin olive oil

8 ounces haricots verts, trimmed and cut into 11/2-inch pieces

2 leeks, white and light-green parts only, halved and thinly sliced

4 large eggs

1/2 cup dry white wine, such as Sauvignon Blanc

1 tablespoon red-wine vinegar

1 cup low-sodium chicken broth

1 teaspoon Dijon mustard

2 tablespoons whole-grain mustard

2 hearts of romaine, chopped

1 tablespoon fresh thyme leaves

1 pint cherry tomatoes, halved

2 tablespoons heavy cream

1/2 cup small black olives, preferably Niçoise

Steamed couscous and dressed salad greens, for serving

1. Preheat oven to 400°. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt and pepper. Roast, flipping once, until caramelized, about 25 minutes. Add capers to sheet, toss, and roast until capers just burst, about 5 minutes more.

1. Preheat oven to 400°. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large ovenproof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.

2. Bring a pot of salted water to a boil. Cook beans in batches until just tender, about 3 minutes; transfer to a plate. Add eggs to pot and boil 6 minutes; transfer to an ice bath, then peel and halve. Whisk together vinegar and mustard, then whisk in remaining 1/4 cup oil in a steady stream. Season with salt and pepper.

2. Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes. Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.

3. Season romaine with salt and pepper; toss with three-quarters of dressing. Divide among 4 bowls; top with carrots, eggs, beans, tomatoes, and olives. Serve, drizzled with more dressing. ACTIVE TIME:

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

Pepper-Crusted Lamb With Roasted Vegetables 11/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch rounds 5 tablespoons extra-virgin olive oil Kosher salt 1 bunch Broccolini, trimmed 8 lamb loin chops, each 11/2 inches thick (about 21/2 pounds total) 1 teaspoon whole black peppercorns, crushed with a heavy pan

1/2 shallot, finely diced (1/4 cup) 2 teaspoons unbleached all-purpose flour 11/2 cups dry red wine, such as Cabernet Sauvignon 2 tablespoons unsalted butter

1. Preheat oven to 400°. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes; push to edges of sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.

2. Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops; cook until a thermometer registers 130°, about 4 minutes a side. Transfer to a plate; repeat with other 4 chops. Wipe skillet clean; reduce heat to medium. Add 1 tablespoon oil and shallot; cook 2 minutes. Sprinkle with flour; cook 1 minute. Add wine and plate juices; cook until reduced by half. Remove from heat. Stir in butter; season with salt. Serve lamb with vegetables and sauce. ACTIVE TIME:

40 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

ACTIVE TIME:

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

Trout With Almond-Parsley Butter 1 tablespoon extra-virgin olive oil, plus more for brushing 1 clove garlic, thinly sliced 1 pound spinach, trimmed and well washed, water still clinging to leaves Kosher salt and freshly ground pepper 4 tablespoons unsalted butter, softened

1/4 cup sliced almonds, toasted and chopped 1/2 teaspoon finely grated lemon zest, plus wedges for serving 1 tablespoon chopped fresh parsley leaves 4 skin-on trout fillets (about 13/4 pounds total) 2 tablespoons unbleached all-purpose flour

1. Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, 2 minutes. Drain excess liquid. In a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper. 2. Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter; brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess. Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges. ACTIVE TIME:

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

Roasted-Carrot Niçoise

RICOTTA

CON LATTE

AMERICA’S BEST RICOTTA IS FOUND IN THE DELI We choose to craft this cheese with both whey and milk, and we never add preservatives. The ﬂavor is fresh and clean and the texture is smooth and luxurious, the ﬁnest brand of ricotta on the market today. At BelGioioso, every cheese is a specialty.

Look for BelGioioso in the Deli specialty cheese case. belgioioso.com/product-locator

rBST Free | Gluten Free | Award-Winning | Kosher

| TRADITIONS |

As the individual kugels bake, the flavors meld to‑ gether, much as in bread pudding. Orange marma‑ lade brings a hint of tangy sour notes to comple‑ ment the sugar.

Family Size

Sarah Carey, our food and entertaining director, grew up enjoying her Aunt Susan’s sweet noodle kugel at Jewish holiday gatherings. Though the dish is very versatile (you can make it a savory side with different additions), Sarah is stuck on her family’s creamy, currant-dotted recipe. This year, she’ll pass around a mini version. Kugel Muffins These can be made up to two days ahead and refrigerated in an airtight container. 8 ounces broad egg noodles, such as Pennsylvania Dutch Kosher salt 1 cup small‑curd cottage cheese or farmer cheese 11/4 cups sour cream

1/3 cup plus 1 tablespoon sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice 3 large eggs 4 tablespoons unsalted butter, melted

1/4 cup dried currants 1/4 cup orange marmalade, plus 1. Preheat oven to 350°. Line a standard muffin tin with tulip baking cups (available at nycake .com), or standard cups. Cook noodles in a large pot of salted boiling water 6 minutes; drain. Let cool 10 minutes. 2. Whisk together cheese, sour

cream, 1/3 cup sugar, zest and juice, and ¼ teaspoon salt. Whisk in eggs and 3 tablespoons butter. Stir in noodles and currants. Divide mixture among muffin cups. Drizzle with remaining butter; sprinkle with remaining sugar. Dollop a little marmalade over each cup. 3. Bake until set and tops are

golden brown, about 30 minutes. Let cool 30 minutes before serving with more marmalade. ACTIVE TIME:

20 MIN. | TOTAL TIME : 1 HR.,

PLUS COOLING | MAKES: 12 TO 14

DECEMBER 2019

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

more for serving (optional)

We’ve got answers to questions like

honey, why are you ﬂossing that bundt cake?

Discover the secret to the perfect holiday bundt cake, how to slice it expertly using dental ﬂoss, plus hundreds of other recipes made with heart healthy* California walnuts at walnuts.org.

Per one ounce serving. *California walnuts are certiﬁed by the American Heart Association.® 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.

So Simple. So Good.®

EVERYDAY FOOD

1 2

PICK A PEPPER The green, white, and black varieties are all fruits from the same flowering vine, native to India, while Sichuan and pink grow on two different plants. 1. SICHUAN

HOW TO BUY Always get whole peppercorns and grind them fresh; the fragrant oils in the seeds dissipate once they’ve been broken apart. Store in a cool, dry place away from sunlight.

Pungent and citrusy, these dried seedpods from China send a buzz onto the lips and tongue. Simmer them whole in stews, toss them into a stir-fry, or crush and sprinkle them on beef or lamb for more pronounced flavor. 2. GREEN

These are plucked when unripe, so they burst with tartness. You’ll typically find them preserved in brine like olives and capers (they go bad quickly when dried). Smash them to coat fish and chicken, or swirl them whole into a pan sauce or gravy for steak or pork.

3. BLACK

Crack this tabletop staple into marinades or over any dish for a piquant finish. Look for Tellicherry or Malabar—both are high-quality Indian options with a zesty, lemony brightness.

An earthy, grassy taste distinguishes this seasoning, which is actually the inner seed of black peppercorns. It’s popular in Chinese and Vietnamese cuisine, but Western chefs often enlist it for creamy sauces and mashed potatoes, because it blends right in.

5. PINK | KITCHEN WISDOM |

The Spice of Life Pepper is so much more than salt’s trusty sidekick: It brings a world of flavor to the table. Here are the five varieties our food editors reach for on the reg—and how to wield them wisely. TEXT BY GREG LOFTS

DECEMBER 2019

Infused with floral notes and spicy sweetness, this South American variety, technically a berry, tastes like a milder habanero chile. Direct cooking over heat tamps down its flavor, so skip it for sautéing or stirfrying. Instead, sprinkle it on seafood before serving, or mix it into cookie dough for a warm zing.

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

4. WHITE

EVERYDAY FOOD

Baked-Alaska Tree Make this up to three days ahead, and freeze it whole before piping on the meringue. 9 ounces chocolate-wafer cookies, such as Famous 11/3 cups sugar 1 stick unsalted butter, melted

½ teaspoon kosher salt 3 pints chocolate ice cream, softened 2 pints peppermint ice cream, softened 4 large egg whites

½ teaspoon cream of tartar 2 teaspoons cornstarch 2 teaspoons pure vanilla extract

1. Open a standard manila file

folder. Roll it into a cone with an 8-inch diameter; tape to seal. Cut off excess to make a flat base with a 7½-inch diameter. Roll a similar-size piece of parchment; fit inside cone. Place cone in a pot, tip down (to hold it upright). Pulse wafers in a food processor with 1/3 cup sugar; add butter and salt and pulse to moisten crumbs.

For smooth-asbutter slicing, dip a chef’s knife in hot water and wipe it dry. Cut out a wedge (as shown), lay it on its side, and slice it into pieces.

2. Spread chocolate ice cream into cone in a 1-inch-thick layer (leaving center hollow). Freeze 15 minutes. Fill with peppermint ice cream. Pat 1½ cups crumbs evenly on top. Freeze upright, point-down in pot, at least 8 hours and up to 3 days. Invert on a serving plate; remove mold and parchment. Let stand until slightly softened, 5 minutes. Pat remaining crumbs over outside of cone. Return to freezer.

| SWEETS |

Fire and Ice

Baked Alaska hits a new peak in this jaw-dropping confection. And it’s surprisingly straightforward to make: Scoop softened chocolate and peppermint ice cream into a cone mold you can fashion at home. Freeze till firm, then coat your conifer in crushed store-bought wafers and snowy meringue. Burnish it with a kitchen torch tableside, and wait for a flurry of wows. TEXT BY GREG LOFTS RECIPE BY SARAH CAREY

DECEMBER 2019

ing 1 cup sugar in a bowl set over a pot of simmering water until sugar dissolves. Whisk on mediumhigh speed until foamy. Add cream of tartar; whisk until stiff peaks form. Fold in cornstarch and vanilla. Transfer to a pastry bag fitted with a large round tip (such as Ateco #806). Starting at bottom of tree, and holding tip perpendicular to it, pipe upward, dragging meringue into teardrop shapes for a snowy effect. Lightly brown meringue with a kitchen torch. To serve, cut a piece from tip to base, then slice crosswise. ACTIVE TIME:

30 MIN. | TOTAL TIME : 8 HR. 40 MIN. | SERVES: 8 TO 10

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

3. Whisk egg whites and remain-

PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 35 min. | Makes: 16 servings (incl. refrigerating)

W HAT YO U N EED 30 OREO Cookies, divided 1 Tbsp. butter or margarine, melted 35 starlight mints, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 4 eggs 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate 2 oz. BAKER'S White Chocolate

MA K E I T HEAT oven to 325°F. USE pulsing action of food processor to process 18 cookies until ﬁnely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. CRUSH 30 mints, then chop 10 of remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust. BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MEANWHILE, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until ﬁrm. BREAK chocolate bark into small pieces; sprinkle over cheesecake before serving. Variation: Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.

BETSIE VAN DER MEER/GET T Y IMAGES

December

“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says, ‘Go to sleep, darlings, till the summer comes again.’” —Lewis Carroll, Through the Looking-Glass, and What Alice Found There

MARTHA STEWART LIVING

Holly Jolly Helpers The critters around our tree could have foraged for the walnuts, acorns, and almonds we fashioned into all-natural garlands. Red wooden beads provide the cranberry pop. Opposite: A friendly gnome—crafted from little more than foam, felt, and faux fur— perches on a toddler-size sled. For the how-tos, see page 146. THE DETAILS: Michaels medium feathered cardinals, 4¼", $22 for 12; Ashland cardinals, $2.75 for 2; Ashland assorted singing birds, $2.75 for 2; and ArtMinds medium miniatures mushrooms, $3.25 for 24, michaels.com. Consumer Crafts Cardinals-flying, (similar to shown), $2 each, consumer crafts.com. Kurt Adler buri woodlandanimal hanging ornaments, $22 for 4; and wooden red bead garland, 14 mm by 9', $11, amazon.com. Assorted buri-bristle and sisal animal ornaments, from $2.50 each, factorydirectcrafts .com and christmasinprescott.com. Terrain faux noble fir, 8', $398, shopterrain .com. Flexible Flyer KinderSleigh wooden sled , $100, kotulas.com. Creative Paper Co. brown kraft paper, 17.75" by 100", $12, amazon.com. Studio Carta striped cotton ribbon , 1½", $30 for 10 yd.; and tight-weave cotton ribbon, 5/8", in Red, $10 for 5 yd., studiocartashop.com. Bakers’ twine, in Cherry Red and White, $10 for 240 yd., nashvillewraps.com.

Faux cardinals are caught midflight while decorating the tree. (Thingauge green floral wire keeps them airborne.)

WELCOME TO

WONDERLAND A one-room cottage in the woods of Martha’s Bedford farm had all the makings of a storybook wintry destination. Taking a cue from the forest and its fantastical inhabitants, we handcrafted a cozy housewarming, with treats and decorations to delight creatures great and small. PHOTOGRAPHS BY PERNILLE LOOF TEXT BY CATHERINE HONG

CREATED BY NAOMI DEMAÑANA RECIPES BY SARAH CAREY AND SHIRA BOCAR

Be Our Guest A host committee of bottlebrush animals—many of them from Martha’s own collection, amassed over the years—awaits fellow revelers beneath a fir-and-pine garland and wreath. The stems of the giant mushrooms are birch logs, and their caps are jumbo plastic Easter eggshells that we spray-painted ombré beige, or red with white polka-dot craft paint, and perched on top. THE DETAILS: Surprise Eggs Toys jumbo fillable Easter plastic eggs, 14" by 11", $18 each, surpriseeggstoys.etsy .com. Jumbo Easter eggs, 8", $25 for 5, walmart.com. Martha Stewart gloss-finish spray paint and primer, in Tartan Red, Porcelain Doll, and Chestnut Brown, each $8 for 8 oz.; and Family-Friendly multisurface satin acrylic craft paint, in Snowball, $9.50 for 8 oz., michaels.com.

Deep in the woods, in a faraway pocket of Martha’s Bedford farm, stands a miniature dwelling that she affectionately calls the Little House. Originally built as a play spot for her grandchildren, but a bit too remote for everyday adventures, it stood empty—until Living’s style editor at large, Naomi deMañana, laid eyes on it. With charming eaves and a post-and-beam façade, “it looked like something out of a fairy tale,” Naomi says. “It was begging to be transformed into a magical Christmas cottage.” Transform it she did, inspired by the dense trees and the Dutch picture books she loved as a kid—namely, Wil Huygen’s Gnomes series, with its exquisitely detailed illustrations by Rien Poortvliet. Then, as the winter’s first snowstorm blanketed the ground, she got ready to throw open the doors.

Chalet All Day In a departure from classic gingerbread-and-gumdrops, this miniature replica of Martha’s Little House is subtly Scandi and (we’d venture to say) ski-in and ski-out. Its blond walls are made of sugarcookie dough flavored with Earl Grey tea; the lit-from-within windows get their glow from caramel and LED votives placed underneath. The wreath is a ring of thyme secured with floral wire, and the conifers are bunches of rosemary turned upside-down. For the recipe and how-to, see page 135. THE DETAILS: Walnut Hollow basswood country round, from $7.50, michaels.com.

The gum-paste mushrooms surrounding the cottage were custom-made by food stylist Jason Schreiber. To purchase, go to jason schreiber.com.

If a gnome threw a mixer for his furry and feathered friends, what might he serve? Sweets galore, of course. Clockwise from top left: Hot chocolate with jumbo marshmallows, served in mugs wrapped in birch paper (sold by the roll at crafts stores); mossy dulce-de-leche sandwich cookies; chocolate birch bark; crackly cinnamon-sugar

cookies; acorn-stamped linzer cookies; and spiced ginger mushrooms glazed with royal icing or chocolate, and dusted with poppy seeds, chopped pistachios, or crushed freeze-dried raspberries. For the recipes, see page 136.

THE DETAILS: Walnut Hollow basswood country rounds, from $7.50 each, michaels .com. Natural birch-bark ribbon, 4½" by 47", $14, factorydirectcraft.com.

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ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF

Fuel for Fun

To give the gnomes’ hats an endearing curve, Naomi broke the tips of the foam cones after wrapping them in felt.

Nordic by Nature These fellows of few words were made from cone-shaped foam and felt, with faux-fur beards and spun cotton balls for hands and noses. Overhead, a fleet of floral-supply-store cardinals and robins hang stockings with care. (These linen styles come together fast with a super-simple blanket stitch.) For materials and how-tos, see page 146. THE DETAILS: Farmhouse Pottery Nordic sheepskin, in Grey, $195, farmhousepottery.com.

BETTER TOGETHER P H OT

Maybe your brood celebrates Christmas; maybe they come home for Hanukkah. Whatever your tradition, this dairy-free menu invites everyone to the table—including vegetarians, thanks to a medley of vibrant sides. So polish your silver and pull up the extra chairs. This feast is a Festivus for all of us.

OGR APH

SB YY UK IS

UG IU RA

HIH

· R EC I P

E S BY G R E G LO F T S

MISO-TOMATO BRAISED SHORT RIBS For all the recipes, see page 137.

WARM THEIR HEARTS Our succulent short-ribs platter embodies American cooking today: It melds flavors from cultures all around the world. Miso is the magical marinade. Rubbed all over the ribs, it adds salt, umami, and a subtle fermented tanginess. Fennel, tomatoes, and orange juice brighten the braise, while ginger offers a hint of heat. And the gravy’s a breeze: The sauce cooks down in the oven, so all you need to do is strain it, whisk in a mixture of broth and flour, bring to a boil, and serve (no lengthy simmering). Garnish with sparkling pomegranate arils for a sweet and special finish.

103

KALE-AND-FRISÉE SALAD WITH SHERRY VINAIGRETTE

TENDER CARROTS AND TURNIPS WITH MINT DRESSING

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CREATE A SIDE SHOW Like voices in a chorus, they’ll lend diverse flavors and textures that harmonize on your plate. Instead of the classic brown-sugar glaze, carrots and turnips are tossed in rice-vinegar dressing; a spoonful of apricot marmalade gets stirred in for sweetness. Kale-and-frisée salad is topped with celery, hazelnuts, and fried capers for flavor-packed crunch. And mashed kabocha squash and cauliflower blend with coconut milk and minced ginger into a luscious, Asian-inflected alternative to mashed potatoes—all without cream or butter. Ha-lle-lujah!

KABOCHACAULIFLOWER MASH

The Best-Laid Plan This menu is almost entirely makeahead: Do a few things in advance, and you’ll be home, free. 3 DAYS AHEAD

1 DAY AHEAD

Marinate short ribs; cook vegetable mash and refrigerate.

Braise short ribs. Let cool and refrigerate.

2 DAYS AHEAD

Assemble salad and cook carrots and turnips. Bring cake to room temperature and top with raspberries and coconut flakes. Reheat ribs and mash.

Make cake and frosting; assemble cake and refrigerate. Prepare salad dressing and refrigerate.

DAY OF THE MEAL

Slow Sips Complement our rich chocolate cake with something equally bold and smooth. Here are three fortified wines (meaning a spirit has been added during the winemaking process) we love to serve alongside hot coffee.

1. MALMSEY MADEIRA

2. PEDRO XIMÉNEZ SHERRY

3. TAWNY PORT

Madeiras get heated, then aged, which gives them their amber color and full-bodied flavor. Malmsey (also known as Malvasia) is the sweetest style, which makes it an excellent dessert wine.

Made with grapes dried in the sun, PX sherry (as those in the know call it) is dark and syrupy, with a complexity that comes from aging. Think figs, dates—and chocolate.

The Cuban cigar of after-dinner drinks, this pour gets its deep hue, plus flavors like vanilla and nutmeg, from at least a decade of aging in oak barrels.

OUR PICK: Lustau Pedro Ximénez San Emilio Sherry, $29.

OUR PICK: Taylor Fladgate 10-YearOld Tawny Port, $32.

OUR PICK: Broadbent 10-Year Sercial Madeira, $50.

All available at astorwines.com.

END ON A HIGH

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

A showstopping holiday dessert that’s a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and also lets you bake it days in advance (butter-based cakes get dense in the fridge). And raspberry jam between each layer makes it even more extraordinary. Not to mention it’s dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it’s a fabulous final act for a kosher meal.

DAIRY-FREE CHOCOLATE-RASPBERRY CAKE

BEST-DRESSED BOXES When you stud gift wrap with shimmering accents, you’ll outshine the guy in the red suit. You can play up a pattern with press-on rhinestones, trace on circles or stripes and top with glue-on gems and sticker strips, or go pavé atop a small box. (A tip from our elves: Map out the jewels first, then paste.) This year, Grandma won’t be the only one carefully opening and saving her paper.

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SOPHISTICATED SCHEMES Faux gems and crystals throw off a more grown-up glint than their exhibitionist cousins, glitter and tinsel. Refine your palette, too. We’re partial to citrine, peridot, rust, blush, apricot, ochre, and smoky gray. THE DETAILS: Chandelier Design crystals (used throughout), from $3 each, chandelierdesign .com and chandelierparts.com. Opposite: PaperSource handmade fine papers, from $5 a sheet, papersource.com. Recollections rhinestone borders, in Gold, $5.50 for 3 pieces; rhinestone stickers, in assorted colors, $4.25 for 72 pieces; and large rhinestone stickers, in Yellow, $4.25 for 16 pieces, michaels .com. Allstarco USA flat-back teardrop acrylic jewels, $9 for 20; and Mark Richards Elements crystal sticker 74-piece variety pack, in Ruby, $5.75, amazon.com.

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

Festival of Light 

This much is crystal-clear: For holiday dècor, a little glamour goes a long way. Our luminous DIY ideas take unexpected (and inexpensive) sparklers like chandelier pieces, rhinestone stickers, and glass beads and spin them into multifaceted displays for every room in your home. 

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PHOTOGRAPHS BY KATE MATHIS | TEXT BY PETRA GUGLIELMETTI CREATED BY NAOMI DEMAÑANA AND TANYA GRAFF

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ARTSY ICICLES A tabletop tree is ideal for dripping gems— it takes fewer to fill the branches and showcases their prismatic qualities. Hang chandelier crystals from each limb using matching millinery wire (we went with white to blend into these goose feathers). Then craft a star topper by wiring together eight elongated crystals through the holes at the bottom—just add a little hot glue between them to secure the shape. A few trompe l’oeil treasures arranged at the base polish off the scene. THE DETAILS: Traditions ivory tea-stained feather tree, $120, christmas traditions.com. Bungalow5 Otis clear side table, $1,154, bungalow5.com. Opposite: ShineTrim sew-on resin gemstones, $12 for 100, shine trim.com. Hawkins New York Rainbow pink candle holder (center right), from $55; and taper candles, 13", $8 for 2, hawkinsnewyork .com. Jung Lee amber glass candlestick (center left), $50 for 3; and Reflections Ophelia amber square tea-light holders, $200 each, jungleeny.com. Louise Roe Balloon Vase 01 (far right), in Amber, $120, louiseroe.dk. West Elm faceted emerald-cut mirror, $299, westelm.com.

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GLEAMING GARLANDS All the bead bracelets you made as a kid were preludes to this masterpiece of a mantel swag. Fill a length of copper wire with sew-on rhinestones (they have holes through them for easy threading), packing them snugly to prevent spin and to keep them facing out. Then tack up your 10-carat doppelgängers with pushpins— unlike real stones, they’re light as air.

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Whether your plates are minimal or making their annual foray out of the fancy-things cabinet, seal the deal with delicate bling rings. Loop a length of prestrung glass seed beads in half, wrap it around a rolled napkin, and loosely tug the ends through, lariat-style. Since one bundle, or “hank,” of

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beads typically comes with a dozen strands, you’ll have enough for a dinner party—even one that’s break-out-thetable-leaf-big. THE DETAILS: Prestrung crystal beads, joann.com and michaels.com. Kim Seybert Divot napkins, in White & Gold and White & Silver, $26 each, kimseybert.com. Kartell Jelly dinner plate, in Pink, $40, kartell.com.

ART DIRECTION BY ABBEY KUSTER-PROKELL

TWINKLE TIES

BOTTLE BAUBLES Your barware deserves a special-occasion upgrade. Replace plain decanter tops (or cap off flea-market finds like these that are missing theirs) with cutglass paperweights or round chandelier crystals. Both come in myriad colors, so you can contrast them with the spirit inside—for instance, citrine looks smashing with whiskey. THE DETAILS: Longwin crystal faceted-diamond paperweight, 50 mm, in Amber (right), $6, amazon .com. West Elm Audrey cabinet, $599, westelm.com.

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PHOTOGRAPHS BY CON POULOS TEXT BY CHRISTIAN WRIGHT RECIPES BY GREG LOFTS

C H E E R S to all that!

IT’S BEEN QUITE A YEAR; on that we can all agree. So come December 31, let’s pass out the 2020 party hats and bid it a FOND AND DELICIOUS FAREWELL. This make-ahead menu of savory nibbles (and one gorgeous sparkling tipple) was designed for maximum revelry. Prep like a pro, and you can MIX, MINGLE, AND DANCE IT UP with your nearest and dearest, from the first arrival to the final countdown.

For all recipes in this story, turn to page 118.

Make a Splash

New Year’s Eve fêtes last longer than other shindigs, and you don’t want your friends half in the bag before the ball drops. This citrus punch is lively but light. Bay-leaf simple syrup lends herbaceous flavor; fresh grapefruit juice and clear cranberry juice create the blushy hue. And—should old acquaintance be forgot—the cranberries you usually see bobbing in holiday drinks are replaced by sunny sliced kumquats. We’ll take a cup of kindness yet!

Pink Grapefruit– White Cranberry Sparkling Punch

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Japanese Shrimp Toasts

Potato-Chip-and-Pimiento Mini Crab Cakes

Gooey Gouda PuffPastry Bites

“Twice Baked” Baby Potatoes With Caviar

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Spanish Chorizo Meatballs

Delight With Good Bites These hors d’oeuvres aren’t dinner, but they’re fantastically satiating. (In other words, guests won’t have to pick up a slice of pizza on the way home.) Halfpork, half-chorizo meatballs are a Spanish play on the classic Swedish. They’re rich and tasty at room temp, or you can serve them hot in a fondue pot. Opposite: Mild miso packs little shrimp toasts with big umami, while

toasted sesame seeds bring crunch. Highbrow meets low in tiny balls of jumbo lump crab coated in potato chips and kissed with pimiento- and Old Bay– spiced mayo. Gouda pillows are like baked Brie in a handheld parcel, with a dollop of lingonberry jam for sweetness. And creamy baby potatoes crowned with sour cream and caviar are black-tie beauties in crisp skins.

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All Set to Fête This party menu isn’t just scrumptious—it’s strategic. All of the recipes can be prepped hours or even days in advance, and several can be popped in a 425-degree oven together minutes before showtime (a pro catering move). Follow our tips to streamline your evening more, and press play! Pink Grapefruit– White Cranberry Sparkling Punch To keep this cold longer, store the vodka and Cointreau in the freezer (their high alcohol percentage will prevent freezing), and prechill your bowl in the refrigerator. Use large ice cubes, which melt slowly, so the punch won’t get diluted as quickly.

½ cup sugar 3 strips pink-grapefruit zest (each 2 inches long and 1 inch wide), plus 1½ cups fresh juice, chilled (from 2 to 3) 3 fresh bay leaves, plus more for serving 1 cup vodka, chilled 1 cup Cointreau or other orange liqueur, chilled

1½ cups white cranberry juice, such as Ocean Spray, chilled Large ice cubes, for serving 1 bottle (750 milliliters) prosecco brut or other dry sparkling white wine, chilled

24 ounces club soda, chilled Sliced kumquats, for serving (optional)

1. In a small saucepan, bring

sugar, grapefruit zest, bay leaves, and ½ cup water to a boil, stirring until sugar has dissolved. Let cool completely, about 1 hour. Strain, discarding solids, and refrigerate in an airtight container until cold, at least 1 hour and up to 1 week. 2. In a punch bowl or large

pitcher, stir together syrup, grapefruit juice, vodka, Cointreau, and cranberry juice. (If not serving right away, cover and refrigerate up to 1 day.) Add ice, top with prosecco and club soda, and garnish with bay leaves and kumquats. Serve immediately. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR. 15 MIN., PLUS COOLING | SERVES: 12 TO 15

Japanese Shrimp Toasts The toasts can be fried a few hours ahead and reheated on baking sheets in a preheated 425˚ oven until warm and crisp again, about three minutes.

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4 scallions, white and lightgreen parts separated from dark-green tops 2 cloves garlic, smashed and peeled 4 teaspoons chopped fresh ginger (from a 1-inch piece) 1 pound peeled, deveined shrimp, preferably wild domestic 1 tablespoon white miso paste

½ teaspoon finely grated lime zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed 3 tablespoons white or black sesame seeds, or a combination Vegetable oil, for frying

1. Pulse white and light-green

scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere. 2. Heat ½ inch oil in a large

straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1½ to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp. 3. Thinly slice scallion tops;

sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm. ACTIVE TIME: 30 MIN. | TOTAL TIME: 35 MIN. | MAKES: 36

Potato-Chip-andPimiento Mini Crab Cakes These can be formed and refrigerated a few hours before cooking. Use a small squeeze bottle for the mayo garnishes. Cooked, cooled cakes can also be frozen in an airtight container for up to a month; reheat from frozen in a 425˚ oven until warmed through, about 10 minutes. 1 large egg 3 tablespoons unsalted butter, melted 1 teaspoon Old Bay seasoning

2 tablespoons minced pimiento, plus more, diced, for serving Kosher salt and freshly ground pepper 1 pound jumbo lump crabmeat, picked through to remove any shell 4 cups lightly salted potato chips, such as Kettle

½ cup mayonnaise 1½ teaspoons fresh lemon juice 1. Preheat oven to 425˚. In a large

bowl, whisk together egg, butter, ¾ teaspoon Old Bay, pimiento, 1 teaspoon salt, and ¼ teaspoon pepper to combine. Flake crabmeat; stir into egg mixture to evenly coat. Pulse potato chips in a food processor to coarsely crush (or place in a large resealable bag and crush with a rolling pin); transfer to a wide, shallow dish, such as a pie dish. 2. Scoop rounded tablespoons of crab mixture, shape into compact cylinders with your hands, and transfer to dish with crushed chips. Turn to coat in chips, gently pressing cakes and molding with your hands to ensure chips adhere. Transfer to parchment-lined baking sheets. 3. Bake until crusts are golden

and cakes are firm to the touch, about 15 minutes. Meanwhile, in a small bowl, stir together mayonnaise, lemon juice, and remaining ¼ teaspoon Old Bay; season with salt and pepper. Top each crab cake with a small

dollop of mayo mixture and a piece of pimiento. Serve warm. ACTIVE TIME: 30 MIN. | TOTAL TIME: 40 MIN. | MAKES: ABOUT 26

Gooey Gouda PuffPastry Bites Baked, cooled bites can be frozen in an airtight container for up to a month. Reheat from frozen in a 425˚ oven until warmed through, about 10 minutes. Unbleached all-purpose flour, for dusting 1 sheet (about 14 ounces) allbutter puff pastry, thawed 2 tablespoons Dijon mustard

½ pound Gouda, rind removed, cut into 24 approximately

¾-inch cubes Lingonberry jam and freshly ground black pepper, for serving

1. Preheat oven to 425˚. On a

lightly floured surface, roll out pastry to an approximately 11by-16-inch rectangle. Trim edges straight to a 10-by-15-inch rectangle. With the tines of a fork, prick pastry all over at ½-inch intervals. Cut into twenty-four 2½-inch squares (a 4-by-6 grid). Press each square into the cup of a mini muffin tin. Spoon ¼ teaspoon Dijon into bottom of each pastry shell. Refrigerate until pastry is firm, at least 15 minutes. 2. Bake until pastry cups are puffed, golden along edges, and beginning to set, about 15 minutes. Working quickly, remove from oven and press a cube of cheese into center of each pastry with the handle of a wooden spoon. (Cheese

should depress pastry to reach bottom of cup.) 3. Continue baking until pastry

is golden brown and cheese is melted, 8 to 10 minutes more. Let cool in tins a few minutes. Transfer to a serving tray, top with jam, and sprinkle with pepper. Serve warm. ACTIVE TIME: MAKES:

15 MIN. | TOTAL TIME: 1 HR.

“Twice-Baked” Baby Potatoes With Caviar For precise dollops of sour cream, use a small squeeze bottle. 1½ pounds baby red potatoes (about the size of cherry tomatoes) Kosher salt and freshly ground pepper

¼ cup cream cheese, room temperature

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

2 tablespoons unsalted butter, melted

¼ cup whole milk 2 tablespoons finely chopped chives, plus more for serving (optional) Sour cream, for serving Caviar or trout roe, for serving (optional)

1. Preheat oven to 425˚. In a pot,

cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a

knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard ¼ inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.) Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving ¼ inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets. 2. For the smoothest texture,

press flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper. Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes. 3. Bake until potatoes are heated

through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm. ACTIVE TIME:

35 MIN. | TOTAL TIME: 1 HR.

30 MIN. | MAKES: ABOUT 35

Spanish Chorizo Meatballs These can be cooked up to three days ahead: Let cool completely, then refrigerate in an airtight container. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.

¾ pound fresh chorizo, removed from casings

¾ pound ground pork Kosher salt and freshly ground pepper 1 small onion, peeled and quartered 1 clove garlic, smashed and peeled 2 roasted red peppers or piquillo peppers 1 can (15 ounces) tomato sauce

⅔ cup fresh orange juice 3 tablespoons extra-virgin olive oil Chopped parsley, for serving

1. Gently stir together chorizo

and pork to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough). Season with salt and pepper. Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth. 2. Heat oil in a large straight-

sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley; serve. ACTIVE TIME: MAKES:

25 MIN. | TOTAL TIME: 45 MIN.

PREP A PLAYLIST We may be well past Y2K, but Prince’s “1999” never fails to fire people up. Here, a few more staff picks to get your party started.

“What Are You Doing New Year’s Eve?” Ella Fitzgerald “The Little Drummer Boy,” Kenny Burrell “What Christmas Means to Me,” Stevie Wonder “God Rest Ye Merry Gentlemen,” Sharon Jones and the Dap-Kings “Last Christmas,” Wham! “Mistletoe & Holly,” the Hot Sardines “Merry Christmas, Baby,” Bruce Springsteen and the E Street Band “Auld Lang Syne,” Andrew Bird

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GIFT GUIDE

E X T R A The people you love bring you comfort and joy year-round. The ideal gift returns the favor. That’s the thought behind one of our favorite holiday endeavors: hunting for cool, creative, and high-quality goods that deliver on all fronts. Think of these 36 finds as upgrades for the fellow travelers who always make life a first-class adventure. Present them to your peeps, and send them soaring. PHOTOGRAPHS BY KIRSTEN FRANCIS TEXT BY ELENI N. GAGE

S P E C I

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A L

A TOUCH OF GLASS If you can’t whisk someone off to a leisurely lunch in Venice (maybe next year!), Rialto tumblers by Sir | Madam bring that dolce vita vibe to any table. Mix up the sunny, sophisticated colors, or give a matched set. $27 each, shop sirmadam.com.

PETER ARDITO (CUFFS, BOWLS, CANDLEHOLDERS, PIE PL ATES, PITCHERS)

1. Every Wonder Woman needs her magic cuffs; bestow yours with FSA’s handstitched leather-and-brass design. From $112 each, fsashops.com. 2. Ceramist Marcie McGoldrick’s footed bowls are delicate and drop-dead gorgeous. $58 each, marciemcgoldrick.com. 3. The Detrola watch by Shinola has a durable crystal face and comes in 10 sharp color combinations. $395, shinola.com. 4. Create instant mood lighting with Hay’s blown-glass Flare candleholder. $25 each, us.hay.com. 5. Martha Stewart Collection‘s porcelain pie plates turn your top baker’s desserts into a united display. $60 for 3, macys.com. 6. Bloomist’s Bauhaus-inspired pitchers are handcrafted in India, but we found them at the intersection of pretty and practical. $55 for large; $35 for small, bloomist.com. 7. Expand a home chef’s borders with Sonoko Sakai’s essential guide to Japanese Home Cooking. $40, roostbooks.com. 8. Nicolas Vahé honeys, infused with orange peel or walnuts, take yogurt, toast, and cheese trays to euphoric levels. $22 each, shopterrain.com.

AN INFLUX OF LUXE

GRAB BAGS We’ve landed on the ultimate wallet-slashnight-out clutch. OAD’s buttery leather Dia Continental holds every little thing in its pockets. That’s cash, cards, phone, and even a lipstick or two—plus a mirror for touch-ups on the run. $245 each, oadnewyork.com.

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PETER ARDITO (JACKET, SCARF, HAT AND GLOVELET TES, EARRINGS)

Whether it’s an ace accessory that pulls together jeans and a jacket, beyond-soothing bath salts, or teas you could proudly serve to a duchess, each of these selections is guaranteed to spoil someone you adore.

1. Andrea Brugi carves saltcellars out of salvaged Tuscan olive-tree branches. From $48 each, healdsburgshed.com. 2. Black, green, herbal, or masala? Suit someone’s fancy with Vahdam Tea’s boxed sets of farmer-direct Indian blends. From $25, vahdamteas.com. 3. When your bestie’s cold-weather m.o. is more styleon than pile-on, she’ll love layering Martha Stewart’s short-sleeve down jacket. In Navy, $85, qvc.com. 4. Just the thing for chill-seekers: Lord Jones High CBD tension-melting bath salts. $65, lordjones.com. 5. John Derian’s big, sumptuous silk scarves feature repros of 18th- and 19th-century prints. $175 each, johnderian.com. 6. Plush and eco, Eileen Fisher’s recycled-cashmere accessories warm hearts, not the planet. Hat, $98; and glovelettes, $88, eileenfisher .com. 7. Chic under any circumstance: That describes your mom/sister/friend and Sézane’s wear-anywhere Celeste earrings. $100, sezane.com. 8. With pillowy soles and a sleek silhouette, Heron velvet slip-ons from Birdies are sublime. $95, birdies.com.

1. For an OG shave (as in, “Oh, gee, my skin feels amazing!”), throw it back to goods Caswell-Massey has been making since 1752. Shaving soap, $34; and chrome brush, $75, caswellmassey.com. 2. Arbor skateboards use sustainable materials and deliver a smooooth ride. $180 each, skate.arbor collective.com. 3. A travel secret weapon that rolls up tightly until needed, 8.6.4’s ripstop nylon tote is also reliably water-resistant. $49, 864design.com. 4. Anyone can cut like a pro with Thomas Keller‘s powdered-steel chef’s knife by Cangshan. From $200, williams-sonoma.com. 5. Crafted by one of Marseille’s oldest soap workshops, Christophe Pourny bars smell subtly of grapefruit, apricot, fig, and green tea. $30 for 4, christophepourny.com. 6. Goldfinch’s 20-by-20-inch cashmere Racer bandannas are featherweight but fantastically warm. $68 each, goldfinchmoderntextilecraft.com. 7. Send sparks with Red Clay’s hot sauces. From $10 each, redclayhotsauce.com. 8. Haute dogs beg for Martha Stewart’s ceramic pet bowls. $36 for 2, qvc.com.

PERSONAL BESTS

PETER ARDITO (SHAVING SOAP AND BRUSH, TOTE, BANDANNAS, PET BOWL); COURTESY OF ARBOR (SK ATEBOARDS)

From impeccably groomed dandies and top chefs to sporty adventurers and shaggy dogs, everyone you love (four-legged friends included) has their own style. These gifts say, “I see your vibe—and I raise it.”

HAPPY HOURS Show you’ll always give someone the time of day with Tait Design Co.’s American-made, colorful (and quiet) desk clock. $75 each, taitdesignco.com.

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LOUD AND CLEAR JBL by Harman’s compact Clip 3 Bluetooth speaker is portable, durable, and even waterproof, so music maniacs can clip it onto their backpack or bicycle basket and carry their tunes anywhere. $70 each, jbl.com.

The cuddlebug who lives to snuggle (thank goodness). The kiddo who was born to ride. The tween who can’t function without a constant soundtrack. We’ve got just the right gifts to let each little person live out their big dreams.

THE MORE, THE MERRIER!

Hover your phone’s camera here to see dozens more gift

ideas for everyone on your list—no special app needed.

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ART DIRECTION BY L AUR A LUTZ; PROP ST YLING BY TANYA GR AFF; SOF T ST YLING BY CL AIRE TEDALDI AT HALLEY RESOURCES; PHOTOGR APHS BY PETER ARDITO (DOLL BED, PEG DOLLS, BOOTS, PAJAMAS), COURTESY OF AMBOSS TOYS (SCOOTER)

SMALL WONDERS

1. Haptic Lab hand-makes quilts depicting maps of beloved places. Ten percent of the sales of its new Yosemite and Yellowstone styles go to the National Park Foundation. $400 each, hapticlab .com. 2. Itty-bitty interior designers can tuck their babies into Ferm Living’s bamboo-and-rattan Kuku doll bed. $89; and Fruiticana doll bedding, $40, fermliving.com. 3. Was it Coco Chanel or Dolly Parton who declared, “It’s never too early to start accessorizing!”? Either way, Oeuf’s alpaca “neckties” are proof she was right. $50 each, oeufnyc.com. 4. When the grandparents splurge on a bike, protect your kid’s noggin with a good helmet from Banwood. $49 each, banwood.com. 5. Goose Grease Peace Makers wooden dolls (here’s looking at you, Gandhi, Harriet Tubman, Mother Teresa, and Martin Luther King, Jr.) are handpainted by Colombian artisans. $40 for set, goosegreaseshop.com. 6. Turn rainy afternoons into red-letter days for two puddle jumpers: For every Roma pair of Abel boots bought, another is given away. $29, romaboots.com. 7. Swaddle sweeties in organiccotton Lewis pajamas. $48 each, lewisishome .com. 8. Handcrafted from sturdy metal, Primo by Amboss Toys’ non-motorized Italian veicolo fulfills the need for speed. $159, ambosstoys.com.

EASY FUDGE BITES For all the recipes in this feature, see page 140.

Love Them Tender These melt-in-your-mouth morsels are dainty dynamos. Making the fudge—a mix of marshmallows, chocolate, and milk—is literally a flash in a pan. Then form the balls and roll them in snazzy toppings. Here we used chopped freeze-dried raspberries, pistachios, toasted walnuts, and peppermints. Opposite: Thumbprint cookies get their delicate crumb from almond flour and confectioners’ sugar. Fill their little wells with warm marmalade or the jam of your choice.

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Our annual batch of heavenly homemade confections runs the gamut of irresistible and arresting flavors, textures, and shapes. Combine them as you like, and cause a happy commotion at your cookie swap.

PHOTOGRAPHS BY ALPHA SMOOT | TEXT BY JENNY COMITA | RECIPES BY SARAH CAREY

w e

S E N S AT I O N S ORANGE-ALMOND THUMBPRINT COOKIES

Crunch a Bunch

SPICED CASHEWCOCONUT BRITTLE

Punctuated with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It’s also open to improvisation: You can swap in popcorn and peanuts, dip it in chocolate, or sprinkle it with flaky sea salt. Opposite: Instead of icing this season’s sugar cookies, we stamped out circles and edged them in two sizes of sanding sugar for full, colorful coverage. But here’s a handy shortcut: Shape the dough into a log, coat it in sugar, and then chill, slice, and bake. Or head to the islands with tropicalfruit biscotti studded with dried papaya, spicy candied ginger, and pistachios.

VANILLA-BEAN SUGAR COOKIES

TROPICAL-FRUIT BISCOTTI

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HAZELNUT TRICOLOR COOKIES

Cookie Class For flawless results, try these time-tested (and retested) techniques from our food editors. 1 MEASURE PRECISELY

Put dry and liquid ingredients in the correct cups: dipper-style for dry, clear pitchers for wet. And though your dry measuring cup looks like a scoop, don’t use it that way—flours will get too compacted. Instead, spoon them in, piled above the rim, and sweep the top with a knife or offset spatula to level it.

RESPECT THE ROOM-TEMP RULE

HOLIDAY DIVINITY

The secret to perfectly mixed cookie dough is leaving eggs and butter out in advance to come to room temperature. In a pinch, place eggs in a bowl of warm (not boiling) water for a few minutes until they no longer feel cool to the touch, and microwave butter on low power in five-second increments, flipping it from side to side each time, until soft.

ENSURE EVEN BAKING

To turn out uniform batches and no pale or burnt outliers: Halfway through baking time, swap your baking sheets (when using more than one at a time) from top rack to bottom and vice versa, and rotate each one from back to front.

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CHOCOLATE-CHUNK SPICE COOKIES

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY SUZIE MYERS

Sink Into These The beauts on this page share the same delicious DNA: ground and fresh ginger, cinnamon, and brown sugar. The patterned ones are laced with cocoa, embossed with a cookie stamp, and brushed with an orangebutter glaze; their brethren are packed with chopped semisweet chocolate and rolled in sanding sugar for sweet sparkle. Opposite: An homage to the Italian-American classic, these triple-deckers owe their subtle hues to matcha powder and pulverized freeze-dried raspberries, and their unique flavor to ground hazelnuts. Our holiday divinity, meanwhile, is a cumulus cloud of meringue full of glacéed cherries, candied citron, and pecans. CHOCOLATE SPICE COOKIES

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

WELCOME TO WONDERLAND

Gum-paste mushrooms (optional; available at jasonschreiber.com) Thyme Wreath (optional; recipe follows)

PAGE 96

Earl-Grey Woodland Cottage Before beginning, print and cut out the templates at marthastewart.com/ woodlandcottage. Note that you need to make two separate batches of caramel—one for the windows, and another to glue the walls of the house together. Earl-Grey Sugar-Cookie Dough (recipe follows) Unbleached all-purpose flour, for dusting 3 cups granulated sugar (for caramel) Royal Icing (recipe follows) Fine sanding sugar (for “snow”) Confectioners’ sugar, for dusting Rosemary-Sprig Trees (optional; recipe follows)

1. Cottage: Let dough stand at room temperature until pliable. On separate lightly floured pieces of parchment, roll out each rectangle of dough about 1/8 inch thick. Transfer doughs on parchment to baking sheets; refrigerate until firm, about 30 minutes. Place templates on top; cut out all shapes with a sharp paring knife. Transfer panels to parchmentlined baking sheets. Refrigerate until firm. Meanwhile, reroll scraps 1/8 inch thick and refrigerate until firm. Using a ruler and a pizza cutter or sharp paring knife, slice 20 “timbers,” each ¼ inch thick, from rerolled dough. Transfer timbers to another parchment-lined baking sheet and refrigerate until firm, about 15 minutes. (Try to arrange timbers to be as straight as possible; if too soft, refrigerate until firm, then transfer to sheet.) 2. Preheat oven to 350°. Using the side of a ruler, score 9 horizontal lines on each roof piece of dough (making an impression but not cutting all the way through). Using the dull side of a butter knife, create “shingles” by making vertical marks every ½ inch,

staggering with each row. Bake 2 sheets of panels at a time, rotating once, until edges turn light golden, 14 to 16 minutes. Bake timbers until edges turn light golden, 10 to 12 minutes. Transfer baked pieces to a wire rack; let cool completely. 3. Caramel windows and door

pane: Place 2 wall templates and front template under parchment or 2 silicone baking mats (for added texture); this will be your guide. Pour ½ cup water into a medium heavy-bottomed saucepan. Add 1½ cups granulated sugar and cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, but washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming, until syrup comes to a boil. Let boil, swirling pan occasionally, until light amber, 7 to 8 minutes. Remove from heat. 4. Using a small dry measuring

cup, pour enough caramel onto parchment to extend about ½ inch beyond each window or door frame on template. Let cool completely, about 15 minutes. 5. Fill a piping bag fitted with a small round tip (such as Ateco #4) with royal icing. Using a serrated

knife, gently cut timbers with a sawing motion to create design for each panel. (Refer to template.) Pipe back of each timber with royal icing; attach in place. Pipe a thin line of royal icing around perimeter of each caramel window or door pane; press gently to secure to inside of corresponding panel. Let icing set completely, about 1 hour. 6. Assembly: Make another batch of caramel, following instructions in step 3. Dip one side edge of a wall panel in it; allow excess to drip off. Working quickly (before caramel hardens), join coated edge of wall panel to front panel, forming a corner; press firmly to adhere. Repeat with remaining wall panel and back panel. (You will now have 2 corner pieces.) Using a pastry brush, brush edge of each wall panel with caramel; press firmly to adhere to front and back panels. (You will now have a square house; if at any point during assembly caramel begins to harden, gently reheat over low.) Brush more caramel over top edges of back and front panel. Immediately attach roof pieces to coated panels, making sure they are centered and evenly aligned (there should be an overhang of about ½ inch). Let cool completely, about 30 minutes.

Recipe Index STARTERS, SALADS & SIDES

Sweet-Potato Pudding 84

Gooey Gouda Puff-Pastry Bites 118

Tender Carrots and Turnips With Mint Dressing 138

Japanese Shrimp Toasts 118 Kabocha-Cauliflower Mash 138 Kale-and-Frisée Salad With Sherry Vinaigrette 138 Potato-Chip-andPimiento Mini Crab Cakes 118

“Twice-Baked” Baby Potatoes With Caviar 119 MAINS Baked Berry Oatmeal 84

Shrimp Cocktail 24

Creamy Mustard Chicken With Couscous recipe card

Spanish Chorizo Meatballs 119

Miso-Tomato Braised Short Ribs 137

Pepper-Crusted Lamb With Roasted Vegetables recipe card Roasted-Carrot Niçoise recipe card Trout With AlmondParsley Butter recipe card Vegetable Hash With Eggs 84 BEVERAGES Pink Grapefruit–White Cranberry Sparkling Punch 118

DESSERTS

Earl-Grey Woodland Cottage 135

Acorn Linzer Sandwich Cookies 136

Easy Fudge Bites 140

Vanilla-Bean Sugar Cookies 140

Hazelnut Tricolor Cookies 142

OTHER

Baked-Alaska Tree 92 Chocolate Birch Bark 136

Holiday Divinity 142

Cocktail Sauce 26

Kugel Muffins 88

Fresh Horseradish 26

Moss Sandwich Cookies 136

Jalapeño Mignonette 26

Chocolate Spice Cookies 142

Mushroom Cookies 137

Crackly CinnamonSugar Cookies 136

Orange-Almond Thumbprint Cookies 140

Red-Wine Mignonette 26

Chocolate-Chunk Spice Cookies 143

Dairy-Free ChocolateRaspberry Cake 138 Earl-Grey SugarCookie Dough 136

Spiced CashewCoconut Brittle 140 Tropical-Fruit Biscotti 140

Rosemary-Sprig Trees 136 Royal Icing 136 Sugared Cranberries 32 Thyme Wreath 136

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The Workbook 7. Transfer cottage to a large plat-

ter or cake stand. To illuminate, set LED votives inside. Pour sanding sugar around cottage, creating deeper “snowdrifts” by walls. Sift confectioners’ sugar over roof. Arrange rosemary trees and gumpaste mushrooms around cottage. Hang thyme wreath using bakers’ twine or fishing line. ACTIVE TIME: 2 HR.

| TOTAL TIME: 7 HR.

MAKES: 1

Earl-Grey Sugar-Cookie Dough To grind the tea, pulse it in a food processor or blender. 4 cups unbleached allpurpose flour

¼ cup finely ground Earl Grey tea 1 teaspoon baking powder 1 teaspoon kosher salt 2 sticks unsalted butter, room temperature 2 cups sugar

2 teaspoons pure vanilla extract

Whisk together flour, tea, baking powder, and salt. Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Beat in eggs and vanilla. Reduce speed to low; gradually add flour mixture. Turn out dough; divide into 4 pieces. Flatten each into a rectangle and wrap in plastic. Refrigerate until firm, at least 1 hour and up to 2 days. | TOTAL TIME: 1 HR.

10 MIN. | MAKES: ENOUGH FOR 1 COTTAGE

ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 4

Thyme Wreath 1 bunch thyme Floral wire Pink peppercorns (optional)

Layer several sprigs of thyme, overlapping at ends slightly to create a garland 8 inches long. Wrap with wire; twist into a wreath. Once hung on house, add peppercorns (as “berries”). ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 1

1 large egg white

In a bowl, whisk together confectioners’ sugar, egg white, and 1 teaspoon water until icing is smooth and has the consistency of glue (if too thick, add more water, ¼ teaspoon at a time). Use immediately, or refrigerate, with plastic wrap pressed directly onto surface, up to 3 days; stir before using. ACTIVE/TOTAL TIME: 5 MIN.

To make your own dulce de leche; go to marthastewart.com/dulcedeleche. Let it cool completely before using. 1¼ cups unbleached allpurpose flour

¼ cup cornstarch 1/2 teaspoon kosher salt 11/2 sticks unsalted butter, room temperature

| MAKES: 1 CUP

Rosemary-Sprig Trees Thick-stemmed rosemary can be found at flower markets and some grocery stores. The regular kind works too—you’ll just need more stalks.

about 1 inch apart. Flatten cookies slightly with a spatula.

Crackly Cinnamon-Sugar Cookies

3. Bake, rotating sheets halfway

11/2 cups unbleached allpurpose flour

through, until edges are just set, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.) 4. Crush 6 cookies until finely

ground. With an offset spatula, spread ½ teaspoon dulce de leche each on flat sides of half of remaining cookies; sandwich with other half. Refrigerate until firm, 30 minutes. Sprinkle tops with crushedcookie “moss.” (Filled cookies are best eaten the same day.) ACTIVE TIME: 35 MIN.

| TOTAL TIME: 2 HR.

20 MIN., PLUS COOLING | MAKES: 35

Chocolate Birch Bark To keep the bark at room temperature without blooming or becoming soft, you need to temper the chocolate; for instructions for each type (the exact temperatures differ), go to marthastewart/temperingmilk and marthastewart.com/tempering white. (If you do this, there’s no need to refrigerate the bark to set it.) 6 ounces milk chocolate, coarsely chopped (11/2 cups) 10 ounces white chocolate, coarsely chopped (2 cups)

1/2 cup confectioners’ sugar

1. Melt milk chocolate in a heat-

1 tablespoon pure vanilla extract

proof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Repeat with white chocolate.

Dark-green gel-paste food coloring, such as Wilton in Moss Green made dulce de leche

2 cups confectioners’ sugar (about 8 ounces)

DECEMBER 2019

Group together 3 or 4 rosemary sprigs; wrap with wire ½ inch from base of stems. Trim woody ends so they’re even. Flip upsidedown to create tree. Trim leafy ends so tree stands upright. Repeat with remaining rosemary.

¼ cup store-bought or home-

Royal Icing

136

Floral wire

Moss Sandwich Cookies

2 large eggs, room temperature

ACTIVE TIME: 10 MIN.

1 bunch rosemary, preferably thick-stemmed

1. Whisk together flour, corn-

starch, and salt. Beat butter with sugar on medium speed until light and fluffy, 2 minutes. Beat in vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Tint dough with food coloring until deep green. Divide dough in half; shape each piece into a disk. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour. 2. Preheat oven to 350°, with racks

in upper and lower thirds. Line 2 baking sheets with parchment. Working with one disk at a time, scoop teaspoons of dough, roll into balls, and place on baking sheets,

2. Cut a 12-by-9-inch sheet of

parchment; place on a baking sheet. Transfer 2 tablespoons milk chocolate to a piping bag fitted with a small round tip (such as Ateco #3; you can also use a tiny paintbrush). Pipe or brush small dots and dashes and “knots” sparsely across surface of parchment. Refrigerate 5 minutes. 3. Pour white chocolate over pat-

tern, spreading to edges of parchment. Refrigerate until set, about 15 minutes. Spread milk chocolate over white chocolate with a spatula. Refrigerate until set, about 15 minutes. Break into pieces; refrigerate until ready to serve. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR. 5

MIN. | MAKES: 1 POUND (ABOUT 16 PIECES)

1/2 teaspoon baking soda 11/2 teaspoons ground cinnamon ¼ teaspoon kosher salt 1 stick unsalted butter, room temperature

3/4 cup plus 2 tablespoons granulated sugar 2 tablespoons packed lightbrown sugar 1 large egg, room temperature 11/2 teaspoons pure vanilla extract

Fine sanding sugar, for sprinkling 1. Preheat oven to 350° with racks in upper and lower thirds. Whisk together flour, baking soda, cinnamon, and salt. Beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined. 2. Scoop dough using a 1½-inch

(about 1½-tablespoon) scoop; transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar. 3. Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. | TOTAL TIME: 45 MIN., PLUS COOLING | MAKES: 30

ACTIVE TIME: 30 MIN.

Acorn Linzer Sandwich Cookies 2 cups unbleached allpurpose flour, plus more for dusting

1/2 teaspoon baking powder 3/4 cup pecan halves (3 ounces), toasted 2 tablespoons confectioners’ sugar, plus more for sprinkling

1/8 teaspoon kosher salt 1/8 teaspoon ground cinnamon

1 stick cold unsalted butter, cut into small pieces

1/4 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg, room temperature

1/2 cup cherry jam, whisked 1. Whisk together flour and baking

powder. Pulse pecans with confectioners’ sugar, salt, and cinnamon in a food processor until finely ground. Transfer mixture to the bowl of a mixer fitted with the paddle attachment. 2. Add butter and granulated

sugar; beat on medium speed until fluffy, 3 minutes. Beat in vanilla and egg. Reduce speed to low; add flour mixture and beat until combined. Divide dough in half. Working with one portion at a time, roll out 1/8 inch thick between 2 pieces of lightly floured parchment. Refrigerate until firm, 30 minutes. 3. Preheat oven to 375°. Cut out

rounds with a 2½-inch fluted cutter. Cut out centers of half of rounds with a 1-inch acorn cutter; reroll scraps and cut out more cookies. Arrange cookies 1 inch apart on parchment-lined baking sheets. Bake, rotating sheets once, until pale golden, 10 to 12 minutes. Transfer to wire racks; let cool completely. (Baked cookies can be stored in an airtight container at room temperature up to 3 days.) 4. Dust acorn-cutout cookies

with confectioners’ sugar. Spread 1 teaspoon jam on bottom of remaining cookies, then sandwich together. (Filled cookies are best eaten the same day.) ACTIVE TIME: 50 MIN. | TOTAL TIME: 2 HR. 30 MIN., PLUS COOLING | MAKES: 30

Mushroom Cookies COOKIES

2 cups unbleached allpurpose flour 1 teaspoon kosher salt

1/2 ¾ 1/2 1/4 1/8

teaspoon baking soda teaspoon ground cinnamon teaspoon ground ginger teaspoon ground allspice teaspoon ground cloves

4 tablespoons unsalted butter, room temperature

1/2 cup granulated sugar 1 large egg, room temperature 2 tablespoons sour cream

2 tablespoons unsulfured molasses CHOCOLATE GLAZE

3 ounces semisweet chocolate chips (6 tablespoons)

1/2 cup confectioners’ sugar, sifted 2 tablespoons unsweetened cocoa powder Large pinch of kosher salt 1 tablespoon unsalted butter, room temperature

1/4 cup heavy cream, plus more if needed

1/2 teaspoon pure vanilla extract VANILLA GLAZE

2 tablespoons pasteurized egg white (from 1 large) 11/2 cups confectioners’ sugar, sifted, plus more if needed

1/4 teaspoon pure vanilla extract Ground pistachios or ground freeze-dried raspberries, and poppy seeds (optional) 1. Cookies: Preheat oven to 350°.

Whisk together flour, salt, baking soda, and spices. Beat butter with granulated sugar on mediumhigh speed until light and fluffy, about 2 minutes. Add egg; beat to combine. Add sour cream and molasses; beat to combine. Reduce speed to low; beat in flour mixture until fully combined. 2. Divide dough into 2 pieces: one two-thirds of dough, the other one-third. From larger piece, make “caps”: Scoop level tablespoons of dough and roll into balls. Cup each in the palm of your hand and use a finger to make a deep indentation. Place indent-side down on a parchment-lined baking sheet, 1½ inches apart. From smaller piece, make “stems”: Scoop rounded teaspoons of dough; roll each into a cylinder that’s slightly pointed at one end, like a teardrop. Place on parchment-lined sheet, 1 inch apart. Refrigerate 20 minutes. Bake until firm, 10 to 12 minutes. (If necessary, use a chopstick or similar-size dowel to reshape indents in caps after baking, so you can insert pointed ends of stems.) Transfer on sheets to wire racks; let cool completely. 3. Chocolate glaze: Combine chocolate, confectioners’ sugar, cocoa, salt, and butter in a heatproof bowl. Heat cream in a small

pot over medium-high until bubbling around edges, 1 to 2 minutes. Pour hot cream over chocolate mixture; let stand 1 minute. Add vanilla; whisk until mixture is smooth and has the consistency of hot-fudge sauce. (If too thick, whisk in more cream, 1 tablespoon at a time.) 4. Vanilla glaze: Whisk together

egg white and confectioners’ sugar until smooth. Whisk in vanilla; texture should be like thick honey. (If too thin, add more sugar; if too thick, add a tiny bit of water.) 5. Dip cooled caps in either choc-

olate or vanilla glaze. Place, glazesides up, on wire rack. Sprinkle with pistachios or raspberries. Dip wider ends of stems in vanilla glaze to come about halfway up stems; dip bottoms in poppy seeds. Place, rounded-sides up, on rack; let stand until completely set, about 1 hour for vanilla, 2 hours for chocolate. Dip pointed ends of stems in vanilla glaze and insert into indents in caps. (If glaze has thickened too much, loosen with a little water.) Return to rack; let stand until completely set. Cookies can be stored in an airtight container at room temperature up to 3 days. ACTIVE TIME: 1 HR. 15 MIN. | TOTAL TIME: 1 HR. 25 MIN., PLUS COOLING | MAKES: ABOUT 22

BETTER TOGETHER PAGE 102

Miso-Tomato Braised Short Ribs English-cut short ribs are separated between the bones, yielding long, thick pieces. Flanken-cut ribs, aka “Korean-style,” are thinly sliced across the bone. 5 pounds English-cut bone-in short ribs Kosher salt and freshly ground pepper

2/3 cup white or yellow miso paste

3 tablespoons extra-virgin olive oil 12 ounces shallots (4 to 5), chopped (2 cups) 1 head fennel, bulb cored and chopped, fronds reserved for serving (optional) 2 celery stalks, chopped (1 cup) 2 tablespoons chopped fresh ginger (from a 2-inch piece) 6 thyme sprigs 2 tablespoons tomato paste 2 teaspoons ground allspice 1 fresh bay leaf

2/3 cup dry white wine, such as Sauvignon Blanc 1 can (28 ounces) whole peeled tomatoes in juice 2 cups low-sodium chicken broth, plus more if needed 5 strips peeled orange zest (each 2 inches long), plus 1/2 cup fresh juice 2 tablespoons unbleached all-purpose flour Pomegranate arils, for serving 1. Season ribs with salt and pepper. Rub miso all over ribs to evenly coat. Tightly wrap in butcher paper or plastic, transfer to a large resealable bag or container, and refrigerate at least 24 hours and up to 3 days. Bring to room temperature 1 hour before cooking. 2. Preheat oven to 325˚. Unwrap ribs; wipe off excess miso with a paper towel. Heat a wide pot over medium; swirl in 2 tablespoons oil. Working in two batches, brown ribs on meaty sides, about 5 minutes (if pot bottom darkens too quickly, wipe clean between batches). Transfer to a plate. 3. Swirl remaining 1 tablespoon oil into pot. Add shallots, fennel, celery, ginger, and thyme; season with salt and pepper. Cook, stirring occasionally, until vegetables turn golden in places, 8 to 10 minutes. Stir in tomato paste, allspice, and bay leaf; cook 1 minute. Add wine; boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes. Return ribs and accumulated juices to pot, bone-sides down. Crush tomatoes into pieces with your hands or a masher; add to pot with tomato juices, 1½ cups broth, and orange zest and juice. If necessary, add

MARTHA STEWART LIVING

137

The Workbook more broth to just cover ribs. Bring to a simmer. 4. Cover pot; transfer to oven.

Roast 2 hours; remove lid. Continue roasting, spooning liquid over ribs a few times, until meat is fork-tender, 1 to 1½ hours more. 5. Transfer ribs to a platter; loosely

cover to keep warm. Strain braising liquid through a mesh sieve, pressing on solids to extract as much liquid as possible; discard solids. Spoon excess fat from liquid (or use a fat separator). Transfer liquid to a small saucepan and bring to a boil. Meanwhile, whisk together remaining ½ cup broth and flour until smooth. Slowly whisk into braising liquid. Boil, whisking constantly, until thickened slightly, about 30 seconds. Sprinkle ribs with fennel fronds and pomegranate arils; serve with gravy. | TOTAL TIME: 4 HR. 25 MIN., PLUS MARINATING | SERVES: 8 TO 10

ACTIVE TIME: 40 MIN.

Kale-and-Frisée Salad With Sherry Vinaigrette ¼ cup extra-virgin olive oil 3 tablespoons capers, drained and patted dry

½ cup chopped roasted hazelnuts 1 celery heart (pale center stalks and leaves), chopped (about 1 cup) 1½ teaspoons whole-grain or stone-ground mustard 2 tablespoons sherry vinegar Kosher salt and freshly ground pepper 1 head frisée, coarsely chopped (about 4 cups) 1 small bunch lacinato kale, stems and center ribs removed, shredded (about 4 cups) 1. Heat 2 tablespoons oil in a small

skillet over medium-high. When it shimmers, add capers. Cook, stirring a few times, until they swell and darken slightly, 1½ to 2 minutes. Add hazelnuts; cook 1 minute more. Transfer mixture (with oil) to a small bowl. Let cool completely, then stir in celery. 2. Meanwhile, in a large bowl,

whisk together mustard and

vinegar. Gradually whisk in remaining 2 tablespoons oil; season with salt and pepper. Add frisée and kale, tossing to evenly coat; let stand at least 20 minutes and up to 1 hour. Top with caper mixture; serve. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 1 HR.

SERVES: 8 TO 10

Tender Carrots and Turnips With Mint Dressing If using large carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1½-inch-thick wedges. 1 pound baby carrots, peeled 1 pound baby turnips (preferably Japanese), peeled Kosher salt and freshly ground pepper 2 tablespoons unseasoned rice vinegar 1 tablespoon apricot marmalade, warmed slightly

¼ cup extra-virgin olive oil 2 tablespoons finely chopped fresh mint leaves

Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still holding their shape, 10 to 12 minutes. Drain. Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing, stir in mint, season with salt and pepper, and serve. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 8 TO 10

simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm. 2. Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth. If mash is too stiff, add broth or water, a few tablespoons at a time. Season with salt and pepper; serve warm. ACTIVE TIME: 40 MIN.

| TOTAL TIME: 1 HR.

SERVES: 8 TO 10

Dairy-Free ChocolateRaspberry Cake To keep this cake dairy-free, be sure to buy chocolate labeled as vegan. CAKE

½ cup coconut oil, melted, plus more for pans 1 cup Dutch-process cocoa powder, sifted, plus more for pans 2 2/3 cups unbleached allpurpose flour 2¼ cups granulated sugar 1½ teaspoons kosher salt

Kabocha-Cauliflower Mash

½ teaspoon baking soda

2½ pounds kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces

3 large eggs, room temperature

Kosher salt and freshly ground pepper 2 pounds cauliflower (from 1 medium), cored and cut into large florets

¼ cup extra-virgin olive oil 2 teaspoons minced fresh ginger (from a 1-inch piece)

¾ cup light coconut milk

DECEMBER 2019

1. Cook squash in a large pot of

2¼ teaspoons baking powder

2 teaspoons minced garlic (from 2 cloves)

138

Low-sodium chicken or vegetable broth, or water, if needed

1 cup almond milk, room temperature 1 cup warm water 1 tablespoon pure vanilla paste or extract FROSTING

1 pound vegan bittersweet chocolate, chopped (3 cups) 1 can (13.5 ounces) coconut milk

2/3 cup confectioners’ sugar, sifted

2/3 cup seedless raspberry jam, warmed (or 1 cup regular jam, strained after warming to remove seeds) 12 ounces fresh raspberries (2 cups), for serving

½ cup unsweetened coconut flakes, toasted, for serving (optional) 1. Cake: Preheat oven to 350˚.

Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, water, and vanilla until smooth. Divide batter evenly between pans. 2. Bake until tops spring back

when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely. 3. Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners’ sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using. 4. Trim tops of cakes flat; split in

half horizontally. Brush jam evenly over split sides of layers. Spread ¾ cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with ¾ cup frosting. Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges; serve. ACTIVE TIME: 45 MIN. | TOTAL TIME: 1 HR. 40 MIN., PLUS COOLING | SERVES: 12

The Workbook SWEET SENSATIONS PAGE 128

Refrigerate until firm, 1 hour, or store in refrigerator in a single layer on a parchment-lined baking sheet wrapped in plastic up to 3 days. ACTIVE TIME: 45 MIN.

Orange-Almond Thumbprint Cookies

To flavor the fudge to complement the coatings, replace the vanilla with 1/2 teaspoon pure peppermint extract, 1/4 teaspoon pure almond extract, or 1 tablespoon raspberry liqueur, such as Framboise, respectively. Vegetable-oil cooking spray, for pan 4 tablespoons unsalted butter 3 packed cups mini marshmallows, or cut-up regular marshmallows (6 ounces) 1½ cups sugar

½ cup whole milk ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract

12 ounces bittersweet chocolate, coarsely chopped 1 cup pulverized peppermint candies, such as Starlight; finely chopped toasted walnuts; finely chopped pistachios; or ground freeze-dried raspberries (or a combination) 1. Lightly spray a 9-by-9-inch cake pan with cooking spray. Line with 2 crisscrossed pieces of parchment, leaving a 2-inch overhang. Spray parchment. In a saucepan, combine butter, marshmallows, sugar, milk, and salt. Cook over medium-high heat, stirring frequently, until marshmallows have melted, 6 to 7 minutes. Stir in vanilla. Remove from heat; stir in chocolate until melted. Pour mixture into prepared pan. Let cool 30 minutes, then refrigerate until set, at least 1 hour and up to 3 days. 2. Using overhang, lift fudge onto a cutting board; cut into 1-inch squares. With rubber-gloved hands, to prevent fudge from becoming too slippery and messy, roll into balls (if mixture is very cold, it may crumble a bit; just let it warm slightly first), then roll in desired toppings as you go.

140

DECEMBER 2019

| TOTAL TIME: 1 HR. 40 MIN., PLUS COOLING | MAKES: ABOUT 72

ACTIVE TIME: 50 MIN.

| TOTAL TIME: 2 HR.,

PLUS COOLING | MAKES: 60

Easy Fudge Bites

Spoon ½ teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

The dough can be made up to three days ahead, wrapped in plastic, and refrigerated. Baked, unfilled cookies can be frozen up to 1 month, or stored in an airtight container at room temperature up to 3 days; dust with confectioners’ sugar just before filling and packing or serving. 2 cups unbleached allpurpose flour 1 cup superfine almond flour, such as Bob’s Red Mill 1 teaspoon kosher salt 2 sticks unsalted butter, room temperature

½ cup confectioners’ sugar, plus more for tossing and dusting

¼ cup granulated sugar ½ teaspoon grated orange zest ¾ cup orange marmalade or other fruit jam 1. Preheat oven to 325°, with racks

in upper and lower thirds. Whisk together both flours and salt. Beat butter with both sugars and zest on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms. Scoop dough using a 11/8-inch (about 1½teaspoon) scoop; roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes. 2. Bake 10 minutes. Remove from

oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more. 3. Let cool on sheets on wire

racks 10 minutes. Toss in confectioners’ sugar to lightly coat; let cool completely. 4. Just before serving or packing,

sift more confectioners’ sugar over cookies to coat. Bring marmalade to a boil in a small pot.

1 stick plus 2 tablespoons unsalted butter, room temperature

½ cup granulated sugar ½ teaspoon kosher salt 1 large egg, separated

Spiced Cashew-Coconut Brittle If you like, swap out the cashews and coconut for equal amounts of roasted unsalted peanuts and popped popcorn. You can also sprinkle the finished brittle with flaky sea salt, dip it in tempered chocolate, or both. Vegetable-oil cooking spray, for sheet and spatula

¾ teaspoon baking soda ¾ teaspoon ground cinnamon ½ teaspoon freshly ground black pepper (optional) 1½ cups sugar

½ cup light corn syrup 1 teaspoon kosher salt 1¾ cups roasted unsalted cashews

½ cup unsweetened coconut flakes 1. Spray a 9-by-13-inch rimmed

baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, ½ cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes. 2. Stir in cashews and coconut;

remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 50 MIN.

MAKES: ABOUT 15 PIECES

Vanilla-Bean Sugar Cookies To slice-and-bake these cookies, roll the dough into a 11/4-inch-diameter log at the end of step 1 and refrigerate for an hour. Brush with egg white, roll in sanding sugars, and cut into 1/4-inch slices, then place on sheets and bake per step 2.

1½ teaspoons pure vanilla paste, or ½ vanilla bean, split and seeds scraped 1¼ cups unbleached allpurpose flour Gold and pink sanding sugar (preferably a combination of fine and coarse) 1. Beat butter with granulated sugar and salt on medium speed until light and fluffy, about 2 minutes. Add egg yolk and vanilla; beat to combine. Add flour; beat until a soft dough forms, about 30 seconds. Divide in half; roll out each half slightly less than ¼ inch thick between 2 sheets of floured parchment. Refrigerate 15 minutes. 2. Preheat oven to 325°. Using a

cookie cutter, cut dough into 1¼-inch rounds. Gather scraps and reroll; refrigerate 15 minutes and cut more rounds. Refrigerate rounds 20 minutes. Brush edges of cookies with egg white; roll in sanding sugar to coat. Arrange on parchment-lined baking sheets, 1 inch apart. (If dough is softening, return to refrigerator 10 minutes.) Bake, rotating halfway through, until cookies are just golden on bottoms, 15 to 18 minutes. Let cool completely on pans on wire racks. Cookies can be stored in an airtight container at room temperature up to 1 week. ACTIVE TIME: 55 MIN.

| TOTAL TIME: 1 HR.

35 MIN., PLUS COOLING | MAKES: ABOUT 4 DOZEN

Tropical-Fruit Biscotti If you can’t find peeled Sicilian pistachios (which are bright green), you can blanch and peel regular ones: Bring a pot of water to a boil, add pistachios, and cook for 20 to 30 seconds. Drain, then rub off the skins and let dry completely. 2 cups unbleached allpurpose flour

¾ cup granulated sugar 2 tablespoons fine cornmeal 1½ teaspoons baking powder

½ teaspoon kosher salt ½ teaspoon ground allspice

The Workbook 1 stick cold unsalted butter, cut into small pieces

3 sticks unsalted butter, room temperature, cut into cubes

2 large eggs, room temperature, plus 1 large egg white, beaten

1 tablespoon hazelnut liqueur, such as Frangelico, or ¼ teaspoon pure hazelnut extract (optional)

3/4 cup skinless Sicilian pistachios, coarsely chopped

1/2 cup diced dried papaya ¼ cup crystallized ginger, chopped Sanding sugar, for sprinkling 1. Preheat oven to 325°, with racks

2 3/4 cups unbleached allpurpose flour 4 tablespoons ground freezedried raspberries ( 1/2 ounce) 4 teaspoons matcha (such as Vahdam Brand Turmeric)

in upper and lower thirds. In a mixer fitted with the paddle attach‑ ment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes. Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don’t completely incor‑ porate, knead in.)

hazelnuts in a single layer on a rimmed baking sheet; bake until golden brown, 6 to 8 minutes. Let cool completely. Spray three 9½‑by‑12½‑inch rimmed baking sheets (quarter‑sheet pans) with cooking spray. Line with parch‑ ment; spray parchment.

2. On a parchment‑lined bak‑

2. In a food processor, finely

ing sheet, shape dough into two 11‑inch logs. Pat each out to 2 inches wide. Brush with beaten egg white; sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.

grind hazelnuts. Add confection‑ ers’ sugar, 1 egg white, and ¼ teaspoon salt. Blend until mixture holds together. Transfer to a mixer bowl, add 1 cup granulated sugar, and beat on medium speed until combined, about 2 minutes. Add butter and beat until fluffy, about 3 minutes. Add liqueur, then egg yolks, one at a time, beating to combine after each addition. Reduce speed to low; beat in flour and remaining 1 teaspoon salt until combined.

3. With a serrated knife, slice logs

on the diagonal, slightly wider than ¼ inch. Arrange slices, cut‑ sides down, on parchment‑lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.

3/4 cup raspberry jam, warmed and strained 12 ounces semisweet chocolate, coarsely chopped (3 cups) 1. Preheat oven to 350°. Spread

3. In a clean bowl, beat remain‑

1¼ teaspoons kosher salt

ing 5 egg whites in mixer fitted with the whisk attachment on medium speed until soft peaks form, gradually adding remain‑ ing ¼ cup granulated sugar. Con‑ tinue beating until stiff peaks form, 3 to 4 minutes. Whisk into flour mixture in two additions. Divide mixture equally between three bowls (one can be the bowl you mixed in). Stir ground rasp‑ berries into one bowl, matcha into another, and leave third plain. Spread each batter evenly into a separate prepared pan. Bake, rotating pans once, until just set, dry on top, and just beginning to pull away from sides of pan, 18 to 20 minutes. Let cool com‑ pletely in pans on wire racks.

1¼ cups granulated sugar

4. Turn green cake out of its pan

| TOTAL TIME: 1 HR. 30 MIN., PLUS COOLING | MAKES: ABOUT 5 DOZEN ACTIVE TIME: 30 MIN.

Hazelnut Tricolor Cookies If you don’t have three quarter-sheet pans, work in batches. (If you have none, use a 9-by-13-inch cake pan.) 1¼ cups blanched hazelnuts Vegetable-oil cooking spray, for sheets 1¼ cups confectioners’ sugar 6 large eggs, room temperature, separated

onto a parchment‑lined baking

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DECEMBER 2019

sheet or cutting board. Remove parchment. Spread half of jam evenly over cake, all the way to edges. Turn out white cake onto green cake; remove parchment. Spread remaining jam over white cake. Turn out pink cake onto white; remove parchment. Wrap in plastic and top with a small baking sheet or board and a few cans to weigh down. Refrigerate at least 4 hours and up to 12 hours. 5. Place chocolate in a heatproof bowl set over a pot of simmering water, or in a microwave. Just before all is melted, remove from heat; stir with a spatula until completely melted. Pour half of chocolate over cake and spread evenly with an offset spatula. Refrigerate until set, about 10 minutes. Flip over and repeat on second side with remaining choc‑ olate. Refrigerate 10 minutes. Cut into 1¼‑inch squares. Refrigerate in a single layer in an airtight container up to 1 week, or store at room temperature up to 2 days. ACTIVE TIME: 50 MIN.

| TOTAL TIME: 5 HR.

50 MIN., PLUS COOLING | MAKES: ABOUT 70

Holiday Divinity To get neat squares, use a clean, warm knife; dip it in hot water and wipe dry between cuts. Vegetable-oil cooking spray, for sheet and hands 31/2 cups sugar 1 cup light corn syrup 3 large egg whites

speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°, reduce speed and keep mixer running on low. 3. Reduce speed to medium and

add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mix‑ ture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly. Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into ¾‑by‑ 3‑inch pieces. Store in a single layer on parchment‑lined baking sheets, wrapped in plastic, at room temperature up to 1 week. ACTIVE TIME: 25 MIN. | TOTAL TIME: 8 HR. 45 MIN. | MAKES: ABOUT 50 PIECES

Chocolate Spice Cookies We used Nordic Ware Geo Cast stamps, available at amazon.com, to create the patterns on these cookies. COOKIES

11/2 cups unbleached all-purpose flour, plus more for dusting 3 tablespoons Dutch-process cocoa powder

3/4 teaspoon kosher salt 1 teaspoon ground ginger

Pinch of kosher salt

1/2 teaspoon ground cinnamon ¼ teaspoon ground cloves

1 teaspoon pure vanilla extract

1 stick unsalted butter, room temperature

11/2 cups chopped toasted pecans 1 cup candied fruit, such as halved glacéed cherries, diced citron, or a combination 1. Spray a 9½‑by‑12 ½‑inch

rimmed baking sheet (quarter‑ sheet pan) with cooking spray. Line with parchment; spray parchment. In a saucepan, com‑ bine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250° (firm ball stage) on a candy thermometer. 2. Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low

3/4 cup packed light-brown sugar 1 tablespoon grated fresh ginger (from a 2-inch piece)

1/2 teaspoon baking soda 1 large egg, room temperature GLAZE

2/3 cup confectioners’ sugar 2 tablespoons Cointreau or strained orange juice, plus more if needed 1 tablespoon melted unsalted butter Pinch of kosher salt 1. Cookies: Preheat oven to 375°.

Whisk together flour, cocoa, salt, ground ginger, cinnamon, and cloves. In a large bowl, beat butter

with brown sugar, fresh ginger, and baking soda until creamy. Add egg; beat to combine. Reduce speed to low; beat in flour mixture. 2. Scoop a scant ¼ cup of dough (1.75 ounces); roll into a ball. Dust a cookie stamp with flour, tapping out excess. Place dough in center of stamp, then press evenly to cover shape of design. Place, dough-side down, on a parchment-lined baking sheet and press until dough is about ¼ inch thick. Carefully remove (if it sticks, just gather up dough and start over). Repeat with remaining dough, arranging cookies 2 inches apart. Refrigerate 20 minutes; use a 2¾-inch round cutter to trim excess. Bake until firm to the touch, 11 to 13 minutes. 3. Glaze: Meanwhile, whisk together confectioners’ sugar, Cointreau, butter, and salt; glaze should have the consistency of honey. (If too thick, whisk in more Cointreau.) Let cookies cool on sheets on a wire rack 8 minutes, then brush with glaze. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days. ACTIVE TIME: 35 MIN. TOTAL TIME: 55 MIN., PLUS

COOLING | MAKES: 12

Chocolate-Chunk Spice Cookie variation: Omit cocoa powder, increase flour to 12/3 cups, increase brown sugar to 1 cup, and increase butter to 1½ sticks. Beat in 6 ounces (1½ cups) chopped semisweet chocolate at end of step 1. Use a 1½-inch scoop to make 2-tablespoon balls. Roll in sanding sugar, then place about 2 inches apart on parchment-lined baking sheets. Refrigerate 20 minutes. Bake, rotating sheets once, until cookies are just set but still a little bit soft in center and slightly darker around edges, 12 to 13 minutes. Omit glaze. (Makes 28.)

MARTHA STEWART LIVING

143

The Workbook GOOD THINGS PAGE 32

HOW-TO

without squashing them) on top to prevent warping. Let ornaments air-dry fully, 5 to 7 days.

Ribbons (optional)

Creative paper-clay modeling material, $11.50 for 16 oz.; and Martha Stewart Family-Friendly multisurface satin acrylic craft paint, in Black Belt and Watermelon, each $2.50 for 2 oz., michaels.com. Knot & Bow naturalcotton twine (similar to shown), from $4 for 10 yd., knotandbow.com.

Gold paillettes, in three different sizes

24-KARAT MAGIC PAGE 45

16 ounces paper clay Craft paint, in black and pink Rolling pin Sprigs of seasonal greenery, such as rosemary, spruce, ferns, and dried berries Circular cookie cutter Metal tube, 1/16 inch Small spatula

HOW-TO

A few books

Wooden-Block Menorah

Twine

SUPPLIES

3. To make one ornament, flatten clay with rolling pin. Place a sprig on top, and gently go over it with pin a few times until fully pressed in. Using your fingernail, gently peel off sprig. Press cookie cutter firmly around sprig indentation to cut out ornament. Punch a hole at top of ornament with tube. Using spatula, carefully lift and place ornament on prepared baking sheet. Roll out clay again; repeat using a variety of sprigs. (Each third of clay should yield 4 to 6 ornaments.) 4. Repeat steps 2 and 3 with another third of clay and pink paint to make peach ornaments. Repeat step 3 with remaining clay (leaving it untinted) for white ornaments. 5. Place another sheet of waxed paper on top of ornaments on baking sheet, then place books (heavy enough to press them flat

144

DECEMBER 2019

Measuring tape

SOURCES

Baking sheet

2. Tint clay gray by adding a drop of black paint. Work it in with your hands until evenly dispersed.

2 yards of any at least 55-inch fabric (for liner; optional) Sewing machine and supplies

Waxed paper

1. Line a flat surface with waxed paper for a work area. Line baking sheet with another piece. Tear off about a third of the clay; set on work surface. Seal remainder in package until ready to use.

Assorted marbled paper

6. Knot a 3-to-5-inch piece of twine through each hole for hanging.

Paper-Clay Botanical Ornaments SUPPLIES

Fabric scissors

Round brass tube, 3/8 by 12 inches Tube cutter Electric drill and 3/8-inch bit Geometric wooden shapes All-purpose adhesive Liquid metallic gold paint and paintbrush

Iron

1. Fold gold fabric into a square. Tie a piece of string to pencil, like a compass. Trim string to half of desired diameter of tree skirt plus ½ inch (ours was 21½ inches, to make a 42-inch skirt). Holding end of string at corner of gold-fabric square, draw an even, curved line from one edge of square to the other. Repeat to make a smaller center opening, using a length of string about half as wide as your tree’s trunk (our string was about 3 inches). Cut out fabric along pencil lines, then open fabric and cut a slit from center opening to outer edge. Repeat with lining fabric (or use more gold fabric). 2. Place top and liner fabrics together, right-sides facing in; pin, then press with iron. Sew a seam around outer edge, center opening, and one side of slit. Turn fabric right-side out; press. Turn under open edge of both fabrics on unfinished side of slit about 1/4 inch, pin, and press. Sew seam along edge.

Découpage glue 1. Remove box lids. Measure height and circumference of each box and cut out sheets of paper to fit, mixing patterns and colors for different sizes. Flip each lid onto a sheet of paper that matches base; trace circumference of top. Measure height and circumference of rim of each lid; cut out strips to size. 2. Working with one box at a time, brush glue onto box and press paper into place, smoothing out bumps with your hands. Repeat with top of lid, using circular cutout and folding any excess over onto rim. Brush glue onto rim and adhere narrow strip. Repeat with remaining boxes and paper. Let pieces dry separately for 24 hours. SOURCES Factory Direct craft paper-mache round box set, $14 for 7, factorydirect craft.com. Hollander’s papers, in assorted patterns, from $4.50 a sheet for 22" by 30", hollanders.com. Mod Podge Matte, from $2 for 2 oz., michaels.com.

WELCOME TO WONDERLAND

3. Stitch ribbons along opening for closure, if desired. Scatter paillettes along outer edge of skirt; stitch on by hand.

PAGE 96

Menorah candles 1. Cut tube into nine 3/8 -inch pieces. Using drill, make holes slightly wider than tube in center of each wooden shape. Put adhesive and a tube piece in each hole; let dry. 2. Paint shapes gold (no need to paint bottoms); let dry. Stack and arrange as desired; add candles.

SOURCES Gray Lines Linen metallic open-weave linen with gold coating, $16 a yd., graylinelinen.com. FineSequins gold paillettes, 24 mm, 40 mm, and 60 mm, from $12 for 100, finesequins.etsy.com.

HOW-TO

FRESHLY PRESSED

SOURCES

PAGE 52

K&S round brass tube, 3/8" by 12", $3, acehardware.com. Learning Resources wooden shapes, $16 for 12; and SNS ball knobs, 2", $9.50 for 5, amazon.com. MTN liquid metallic paint, in Gold, $13 for 200 ml, dickblick.com.

SUPPLIES Twine Walnuts and almonds (in shells) Hot-glue gun Acorns and caps

HOW-TO

Sequined Tree Skirt You can scale this tree skirt to any size. Our version is 42 inches in diameter.

HOW-TO

SUPPLIES

Hat Box

2 yards of at least 55-inch goldcoated linen

SUPPLIES

String and pencil

Woodland Garland

Round cardboard boxes with lids, in various sizes

Tie a bow in twine. Attach a nut to bow with hot glue. Move 4 to 7 inches down twine and add another bow and nut. Repeat for length of twine, alternating walnuts, almonds, and acorns. (To secure

Animal Magic E H RMAN

N E E D L E P O I N T

K I T S

Grey Cat

Owl

Suzanne Gyseman’s animals are charming, whimsical and fun and they make wonderful needlepoint designs. In our busy world stitching one of these canvases is a great way to unwind. Like reading a book you can do it at a pace to suit yourself and with only one simple stitch involved you don’t need to be an expert to get started. Badger

The kits come complete with all the 100% pure new Tabby Cat

wool required, a needle, a simple instruction booklet and the 100% cotton canvas with the design printed in color. There is All designs measure 15”x 15” and are

also a color chart as

printed on 10 holes to the inch canvas.

an additional guide

$97.00 each

if needed.

Ehrman TA P E S T RY

Toll Free Order Line: 888.826.8600 www.ehrmantapestry.com

The Workbook acorns, hot-glue cap onto acorn, then add a dot of hot glue to stem and tie twine around it.) SOURCES HempTraders waxed hemp twine, 1 mm, $18 for 700 ft., hemptraders.com. Nuts.com English walnuts (in shells), $5 a lb.; and raw almonds (in shells), $6 a lb., nuts.com. Tin Roof Treasure natural acorns and caps, $14 for 75 acorns and 85 caps, amazon.com.

HOW-TO

Woodland Gnome SUPPLIES Gnome-clothing templates (download at marthastewart.com/ gnomeclothes) Straight pins Craft felt and fabric scissors Styrofoam cone

pieces. Punch holes at 1-inch intervals around all but top edge of stocking. 2. Thread needle with twine, and finish edges with a blanket stitch. (For a how-to video, go to marthastewart .com/blanketstitch.)

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25ksweeps. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/19 and ends at 11:59 p.m. CT on 1/4/20. 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.

Hot-glue gun Craft fur Cotton-watte balls

1. Download and print templates, scaling to the size gnome you want. Cut out, pin to felt, and cut out pieces. 2. Wrap pants piece around cone. Hot-glue edges together in back. Cut out a triangle of craft fur for beard; hot-glue to front. Roll one arm piece into a cone shape; hot-glue edges together, then hot-glue to cone. Repeat for second arm.

3. Wrap hat piece around top of cone; hotglue edges together in back. Hot-glue cotton balls to ends of arms and middle of beard. Let dry completely, then break cone’s tip to give hat a slight curve. SOURCES TheFeltStore.com craft felt, in assorted colors, from $3.25 for a 9"-by-12" piece, thefelt store.com. FloraCraft white cone, 23.875" by 5.938", $18; and FloraCraft Styrofoam cone, 11.875" by 3.93", $5, michaels.com. Fab Lab Craft long-pile craft fur, 9" by 12", in White, $3.50, joann.com. Czech Beads Exclusive milky spun-cotton balls, 2 mm, $6.75 for 50, czechbeadsexclusive.etsy.com.

HOW-TO

Blanket-Stitch Stocking SUPPLIES Stocking templates (download at marthastewart.com/stocking) Linen fabric Straight pins Fabric scissors and fabric punch Thick needle White twine 1. Print and cut out templates. Fold linen in half. Pin on template; cut out both linen pieces at once. Stack linen

146

DECEMBER 2019

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., E.T. 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 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 50037-0508. (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. ALL RIGHTS RESERVED. 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 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (REQUESTER PUBLICATIONS ONLY) 1. Publication Title: Martha Stewart Living 2. Publication Number: 7943 3. Filing date: 10/1/2019 4. Issue Frequency: Published monthly except combined months in January/February and July/August. 5. Number of Issues Published Annually: 10 6. Annual Subscription Price: $24 7. Complete Mailing Address of Known Office of Publication: 1716 Locust St., Des Moines, IA 50309 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 225 Liberty St, New York, NY 10281 9. Full Name and Complete Mailing Address of the Publisher, Editor & Managing Editor: Publisher: Christine Guilfoyle, 225 Liberty Street, New York, New York 10281; Editor: Elizabeth Graves, 225 Liberty Street, New York, New York 10281; Managing Editor: Meesha Diaz Haddad, 225 Liberty Street, New York, New York 10281. 10. Owner: Marquee Brands, LLC. 50 West 57th Street, 5th Floor, New York, NY 10019, and Meredith Corporation, 1716 Locust St., Des Moines, IA 50309-3023. The names and addresses of all Marquee Brands, LLC stockholders owning or holding 1 percent or more of the total amount of stock: Marquee Brands Partners, LP., 50 West 57th Street, 5th Floor, New York, NY 10019; Marquee Brands GP LLC., 50 West 57th Street, 5th Floor, New York, NY 10019; NB Alternatives GP Holdings LLC., 50 West 57th Street, 5th Floor, New York, NY 10019; NB Marquee Brands SLP LP., 50 West 57th Street, 5th Floor, New York, NY 10019; Marquee Brands Partners II LP., 50 West 57th Street, 5th Floor, New York, NY 10019; Marquee Brands II GP LLC., 50 West 57th Street, 5th Floor, New York, NY 10019; The names and addresses of all Meredith Corporation stockholders owning or holding 1 percent or more of the total amount of stock: State Street Global Advisors (SSgA), Attn: Cyrus Taraporevala, 1 Lincoln St. Boston, MA 02111; BlackRock Fund Advisors, Attn: Larry Fink, 400 Howard St. San Francisco, CA 94105; The Vanguard Group Inc., Attn: Binbin Guo, 100 Vanguard Blvd. Malvern, PA 19355; Royce & Associates LP, Attn: Charlie Royce , 745 Fifth Ave. New York, NY 10151; Dimensional Fund Advisors LP, Attn: Dave Butler, 6300 Bee Cave Rd. Austin, TX 78746; Fairpointe Capital LLC, Attn: Thyra Zerhusen, 1 N. Franklin St. Chicago, IL 60606; Barrow, Hanley, Mewhinney & Strauss LLC, Attn: James Barrow, 2200 Ross Ave. Dallas, TX 75201; Ariel Investments LLC, Attn: John Rogers, 200 E. Randolph St. Chicago, IL 60601; Ceredex Value Advisors LLC, Attn: George Aylward, 301 E. Pine St. Orlando, FL 32801; Aberdeen Standard Investments Inc., Attn: Andrew Smith, 1735 Market St. Philadelphia, PA 19103; Northern Trust Investments Inc., Attn: William Hyatt, 50 LaSalle St. Chicago, IL 60603; Silvercrest Asset Management Group LLC, Attn: Richard Hough, 1330 Avenue of the Americas New York, NY 10019; Channing Capital Management LLC, Attn: Timothy Kroll, 10 S. LaSalle St. Chicago, IL 60603; DePrince, Race & Zollo Inc., Attn: John Race, 250 Park Ave., S. Winter Park, FL 32789; Delaware Investment Management Business Trust, 2005 Market St. Philadelphia, PA 19103; River Road Asset Management LLC, Attn: Richard Beck, 462 S. Fourth St. Louisville, KY 40202; Norges Bank Investment Management, Bankplassen 2 Oslo, PS 0107 Norway; Bowen, Hanes & Co. Inc., Attn: Harold Bowen, 3290 Northside Pkwy. Atlanta, GA 30327; PPM America Inc., Attn: James Young, 225 W. Wacker Dr. Chicago, IL 60606; Raymond James & Associates, Inc. (Invt Mgmt), Attn: Dennis Zank, 880 Carillon Pkwy. St. Petersburg, FL 33716; Nuveen Asset Management LLC, Attn: Anthony Boase, 333 W. Wacker Dr. Chicago, IL 60606; Geode Capital Management LLC, Attn: Patrick Waddell, 1 Post Office Sq. Boston, MA 02109; Mellon Investments Corp., Attn: Caroline Higgins, BNY Mellon Center, One Boston Pl. Boston, MA 02108; William Blair Investment Management LLC, Attn: Mark Leslie, 150 N. Riverside Plaza Chicago, IL 60606. Through some of the nominees listed above, the E.T. Meredith and Bohen families and family foundations own, directly or beneficially, approximately 13% of the issued and outstanding stock of the corporation. Each nominee listed above holds stock for one or more stockholders. 11. Known Bondholders, Mortgages, and Other Security Holders Owning or Holding 1 percent or more of Total amount of Bonds, Mortgages, or Securities: None. 12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates). Check one: The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable. 13. Publication Title: Martha Stewart Living 14. Issue Date for Circulation Data Below: October 2019 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: 1,827,697 a. Total number of copies (Net press run): b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 1,459,042 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 80,638 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 1,539,680 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 68,644 0 (2) In-County Nonrequested Copies included on PS Form 3541: (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 2,765 71,409 e. Total Nonrequested Distribution: f. Total Distribution: 1,611,089 g. Copies not Distributed: 216,608 h. Total: 1,827,697 i. Percent Paid and/or Requested Circulation: 95.57% No. of Copies of Single Issue Published Nearest to Filing Date: a. Total number of copies (Net press run): 2,150,000 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 1,716,010 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution 95,081 Outside USPS: (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 1,811,091 c. Total Paid and/or Requested Circulation: d. Nonrequested Distribution (by Mail and Outside the Mail): 126,701 (1) Outside-County Nonrequested Copies Stated on PS Form 3541: (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 1,095 e. Total Nonrequested Distribution: 127,796 f. Total Distribution: 1,938,887 g. Copies not Distributed: 211,113 h. Total: 2,150,000 i. Percent Paid and/or Requested Circulation: 93.41% 16. Not applicable 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the December 2019 issue of this publication. 18. Signature and title of editor, publisher, business manager, or owner: Chris Susil, VP of Planning & Analysis. Date: September 19, 2019. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

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Collecting

The classic German Christmas pyramide always spreads holiday spirit as if by magic: Simply light its candles, and the rising heat from the flames spins the propellers and sets angels, wise men, and other yuletide figures into motion. Toymakers and woodworkers have been handcrafting them since the 1800s. Most stand about a foot tall (just right for mantels and side tables), but some tower as high as four or five feet and are meant for grand spaces like churches— or a soaring foyer. They’re still produced throughout Europe and range in cost from $20 to thousands, depending on size, age, and quality. When hunting, look for special effects: The brass cherubs above chime the bells below them as they rotate—an apt detail for a New Year’s soirée. PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

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