Martha - June 2020 by Lawrence Ambrocio

MARTHA STEWART

THE

FOOD ISSUE

SUMMER STARTS HERE

HAPPY HOUR AT MARTHA’S REFRESHING DINNER SALADS GRILLING MAGIC JUNE 2020 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

COOL GIFTS FOR DADS

FOR PHOTO CREDITS, SEE PAGE 102; FLOURISHES BY CL AUDIA DE ALMEIDA

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Organize potting supplies

Take photos of flower garden for my blog

Put tomato seedlings in the ground

Start pumpkin patch

Plant agaves in garden urns

Pick strawberries

Cardio and core

Weight training

Evening swim

Weight training

Yoga

Go for a horseback ride

Godson Augustine Booth-Clibborn’s birthday

Prune lilacs

Pick snap peas to make romaine salad with snap peas, bulgur, and shrimp (see recipe card)

Sharpen knives and scissors

Harvest currants

Executive manager Dorian Arrich’s birthday

Weight training

Yoga

FLAG DAY

Plant gladiolas

Niece Erica Scott’s birthday

Morning swim Cardio and core

Weight training

Clip garlic scapes for cooking

Grill tandoori-spiced chicken (see page 68)

Cut roses for arrangements

SUMMER SOLSTICE

Go for a hike

Skylands weekend

Weight training

Yoga

FATHER’S DAY

Pick and freeze peas

Give Bête Noire and Crème Brûlée a bath

Weight training

Yoga

Swim

Weed vegetable beds

Pick peaches

Weight training

Yoga

Early-morning walk with the dogs

Cardio and core

Weight training

Swim and have cocktails by the pool (see page 17)

Deadhead peonies

Cut and dry lavender

Go for a horseback ride

Cardio and core

Weight training

ALL IN THE FAMILY Bête Noire, Crème Brûlée, and Emperor Han taking a rest after a stroll.

“My dogs need daily exercise—just like me! I love to take them on extended walks whenever I can. One of my favorites in Maine is the loop around Little Long Pond on Mount Desert Island.” —Martha

JUNE 2020

PHOTOGRAPH BY DOUGLAS FRIEDMAN

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JUNE 2020

Contents 76 THE SWEET ESCAPE

When a New York City couple want to decompress, they hop on a ferry to their airy, artfully furnished cottage on Fire Island.

82 CRYSTAL CLEAR

Take a trip to the Caribbean, where the Grenadine Sea Salt company is making artisanal seasonings that taste as wild and ancient as the ocean.

90 KENTUCKY CHRIS TESTANI (CHICKEN); JESSICA ANTOL A (HOUSE)

CLASSIC

In the hands of landscape designer Jon Carloftis, an 1850s property in Lexington evolved from forgotten relic to flourishing garden.

All Fired Up Eight grilling recipes that put the smoke, sizzle, and “let’s stay out of the kitchen!” spirit into summer.

MARTHA STEWART LIVING

JUNE 2020

Contents

23 Brighter Days Ahead 17 Our founder shares her favorite drinks and bites for a summer cocktail hour.

GOOD THINGS 21 DIY basket totes, fresh spins on fruit desserts, crafty gift ideas for dads and grads, and more.

EVERYDAY FOOD Healthy Appetite: Ripe Ideas 55 Strawberries go sweet, savory, and smoothie in these nutritious recipes. Out of the Kitchen: Happy Campers 58 Tasty provisions our food editors take into the wild.

GOOD LIVING The Well-Kept Home: Hip to Be Square 27 Invite graphic patterns to the table for a chic look. American Made: Ground Breakers 32 Seeds from this company grow into flavor-packed vegetables.

Tastemaker: The Cool Cook 36 Must-haves from an award-winning Minneapolis chef. Beauty: Light as Air 38 Six subtle ways to wear summer fragrance.

JUNE 2020

Health & Wellness: A Recipe for Health 42 New research shows that certain foods can help prevent and treat many chronic diseases. Editors’ Picks: Dear Dad 46 Make his day with a dynamite present. Ask Martha 48 All your pressing questions answered.

Perfecting: Sailor’s Delight 60 The ultimate technique for creamy (or brothy!) clam chowder. What’s for Dinner? It’s a Toss 62 Four salads that feature a cast of seasonal produce. Sweets: Tickled Pink 64 Lemon-raspberry snacking cake makes for an irresistible anytime treat.

Departments

Martha’s Month 2 Editor’s Letter 8 Out & About 14 The Workbook 96 Recipe Index 97 Remembering 104

| ON THE COVERS |

CHILL TIME Subscriber cover: Martha welcomes the season with fresh cocktails at her East Hampton home. Dress by Nili Lotan. Makeup by Daisy Toye. Hair by James Palese at Warren Tricomi. Newsstand cover: The drinks take center stage. For the recipes, see page 17. Photographs by Noe DeWitt. Food styling by Sarah Carey. Prop styling by Tanya Graff.

KIRSTEN FR ANCIS (TOTE); PETER ARDITO (BODY WASH); LENNART WEIBULL (PL ACE SET TING); CHRIS SIMPSON (CAKE)

FROM MARTHA

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I really love this month.

Invincible Summer

Get outside and fire up that grill. Our talented food team offers eight deliciously compelling reasons to do so now. Page 68.

THERE’S NO WAY AROUND IT.

Don’t forget Dad. We selected gifts that will really put a smile on his face come Father’s Day. Page 46.

I want to kick back in this vibrant chair (page 27) with one of Martha’s drinks in hand (page 17).

A pedicure, even a DIY one with a nice soak, finished with this punchy shade will help put a spring back in my step. Page 36.

Good Things is full of chic ideas that you can easily pull off. Page 21.

Elizabeth Graves, Editor in Chief @ebgraves elizabeth@marthastewart.com For all subscription inquiries, call 800-999-6518.

JUNE 2020

PORTRAIT BY LIZ BANFIELD

CHRISTOPHER TESTANI (PIZZA); COURTESY OF MANUFACTURERS (LOBSTER POT, CHAIR); PETER ARDITO (NAIL POLISH); K ATE SEARS (MIRRORS)

These past five homebound weeks in New York City have been difficult in ways I never imagined. The coronavirus pandemic has been both lasting and all-encompassing—and there’s no one in this country who hasn’t been affected by it in some way. My home, the city that never sleeps, has gone quiet for now, except for sirens and one seriously wonderful minute of clapping each night at 7 p.m. for our essential workers. That’s when I see lone faces—or couples or families of them—appear in window frames and smile, and then I remember we’re not alone here after all. Many have left, but I’m glad we stayed. Encouraging signs that the worst might be behind us are starting to show, too, and for that I’m hopeful. In the scheme of things, my hardships have not been hard at all. I feel lucky to have power, shelter, food, and work, for starters. I will also cherish this time spent with my family. It’s far from seamless, but helping our 5-yearold son with school, and teaching him how to ride a bike on an empty Manhattan street (an impossible learning ground any other time!), have given us unexpected joy. That same little boy is sitting at my feet as I type this (a nice WFH perk). I’ve FaceTimed for hours with friends I haven’t so much as exchanged emails with in years. I talk to my mom almost nightly, rather than weekly. And I look forward to seeing my Living family on every call. When it’s all over—and it will be—I don’t want to go back to normal, but to re-emerge better, and resolved to take time for meaningful moments and the people in my life. If I’ve learned anything, it’s the importance of looking out for one another, and knowing that the comforts of home, a good meal, and the company of loved ones are more than enough. Stay healthy, and be well.

Having a plan, no matter what your plans are. That’s the Benefit of Blue.SM

Discover Medicare options that fit your budget and lifestyle. BenefitOfBlue.com

Blue Cross Blue Shield Companies are independent licensees of the Blue Cross Blue Shield Association

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, GROUP PUBLISHER DAREN MAZZUCCA

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 Assistant Editor 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 Editors Alexandra Churchill, Emily Goldman, Sarah Schreiber Associate Food Editor Kelly Vaughan Senior Social Media Manager Christina Park

ART Art Director James Maikowski Senior Designer Emma Warren 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 Ryan Mesina Editor Joanna T. Garcia CONTRIBUTORS 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 Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita MIDWEST Integrated Sales Director Brad Moore Sales Assistant Tom Russell WEST COAST Integrated Account Director Janet Yano DETROIT VP, Group Sales Director Wendy Rosinski DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

INTEGRATED MARKETING Director, Marketing Allison Kelly Creative Director Lisa Kim Associate Marketing Director Mara Weiss Marketing Coordinator Heather Molzon

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 Senior Business Manager Renée Scott Advertising Business Manager Zena Norbont General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP President, Meredith Magazines Doug Olson President, Consumer Products Tom Witschi President, Chief Digital Officer Catherine Levene Chief Business & Data Officer Alysia Borsa Chief Revenue Officer Michael Brownstein 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 The Foundry Matt Petersen Product & Technology Justin Law VICE PRESIDENTS Finance Chris Susil Business Planning & Analysis Rob Silverstone Consumer Marketing Steve Crowe Brand Licensing Toye Cody and Sondra Newkirk Corporate Communications Jill Davison Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

MEREDITH CORPORATION President & Chief Executive Officer Tom Harty Chief Financial Officer Jason Frierott Chief Development Officer John Zieser Chief Strategy Officer Daphne Kwon 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, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2020 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.

A SPECIAL MESSAGE FROM MEREDITH

At Meredith, publisher of Martha Stewart Living and other well-known magazines, our mission has always been to inform, inspire, and entertain our readers. In this extraordinary and uncertain period, we are, more than ever, dedicated to providing you with honest information, stories of inspiration, and the advice and guidance to help you navigate these turbulent times – and to make your life a little easier. We recognize the sacrifices and challenges you face, and we want you to know that all of us at Meredith, through each of our magazines and digital properties, are committed to serving your needs at this critical time and beyond. We are especially grateful for the dedication and bravery of the first-responders and the everyday heroes on the front lines of this crisis. We wish them, you, and your communities continuing health and security.

HOW YOU CAN HELP Nationwide quarantines are impacting all aspects of life, including blood drives. Patients with a range of serious illnesses continue to need blood every day. Please give.

The American Red Cross has implemented added precautions to help ensure the safety of donors and staff.

Scan here to schedule an appointment

Introducing the 2020 South Carolina Chef Ambassadors Believed to be the ﬁrst of its kind in the nation, the South Carolina Chef Ambassador Program promotes South Carolina as a culinary destination and elevates visitor awareness of the state’s diverse culinary talent, abundant produce, and tourism locales. Join us in honoring the 2020 South Carolina Chef Ambassadors selected to represent the Palmetto State and make their mark.

Jason Tufts

Raffaele Dall’Erta

Kevin Mitchell

Jason Tufts | Malia’s | Aiken Chef Tufts, a South Carolina native, started his career at the Doctors Hospital of Augusta, the Green Boundary Club, and the Woodside Plantation Country Club. In 2017, he was named executive chef of Malia’s, one of the town’s most popular restaurants, where he has earned a reputation for showing off local products to their freshest, ﬁnest advantage. Raffaele Dall’Erta | Hamptons | Sumter The rich traditions of family, food and Italian culture formed the springboard from which Raffaele Dall’Erta launched a successful kitchen career. As executive chef of Hamptons, he has turned the small town of Sumter into a ﬁne dining destination, and tempts diners with dishes prepared from the most succulent cuts of meat and the freshest locally grown produce.

Jamie Daskalis

Kevin Mitchell | Culinary Institute of Charleston | Charleston A Nathalie Dupree Graduate Fellow of the Southern Foodways Alliance, Chef Mitchell has become a strong proponent for the preservation of Southern ingredients and African American cuisine. He also provides training at the Trident Technical College student-operated Relish Restaurant providing a unique training laboratory for the food service industry. His support for fellow chefs has earned him a place on the South Carolina Chef Ambassadors roster. Jamie Daskalis | Johnny D’s Waffles + Benedicts | Myrtle Beach As the brainchild behind the wildly popular Johnny D’s Wafﬂes and Benedicts, Chef Daskalis found the perfect avenue for spotlighting her culinary talents. Named “Best Chef” by South Carolina Woman Magazine and Grand Strand Magazine, Chef Jamie has hit her stride—but she’s not done yet. As a 2020 South Carolina Chef Ambassador, this year is shaping up to be a pinnacle in her career.

For more information, visit SCChefAmbassadors.com

Out & About

Now more than ever, we want to help support the one-of-a-kind culinary destinations that bring vibrancy to our cities and towns. Flag these regional standouts for a future visit.

LOCAL FLAVORS

| ON OUR RADAR |

Feast on Culture Immigrant communities are fueling some of the country’s most creative food scenes. We’re keen on these cuisines.

BIG SUR, CALIF. Explore coastal tide pools and harvest kelp with an aquaculture expert on Marley Family Seaweeds’ foraging walk. Then savor it in steaming ramen, cooked beachside. $71, marleyfamilyseaweeds.com.

GREENVILLE, S.C. Join Greenville History & Culinary Tours’ three-stop breakfast jaunt. Bite into cloud-like biscuits and sugar-dusted croissants while learning about the area’s deep roots in textiles. $39, greenville historytours.com.

REHOBOTH BEACH, DEL. A string of eateries along the coast gives this town culinary clout. On an Eating Rehoboth tour, lunch your way through six legendary spots— like the half-century-old Back Porch Café. $55, eatingrehoboth.com.

| BEACH READ |

Family Ties “When big changes bring an upstate New York clan back together, all their secrets finally come out. Straub lets them fly in a smart, sunny, and moving novel filled with diner breakfasts, parade floats, life lessons, and goats.” —Living senior editor Elyse Moody | ON OUR BOOKSHELF |

This month’s specials: hot titles from culinary heroes. A little restaurant called Momofuku (maybe you’ve heard of it?) popularized Japanese street food—and saved founder David Chang’s life. Eat a Peach (Clarkson Potter) is his rich, unflinching account of what it takes to succeed as a chef and a human being. A diner once told Deborah Madison, “You’ve done for lentils what Kennedy did for the presidency!” That’s how stodgy vegetarian food was before she came along and brightened it up; she spills the beans in her rollicking memoir, An Onion in My Pocket (Knopf). Bread goddess Nancy Silverton has a way with steaks, too. Get her recipes in Chi Spacca (Knopf), named for her L.A. spot where everything roasts over fire. Note: As this issue went to press, publication dates for these books were delayed. But all three are available for preorder.

JUNE 2020

Basque Neither Spanish nor French, yet nodding to both, this European culture is alive and well in Boise, Idaho. Order pintxos (tapas) like stuffed piquillos and croquettes, and sip local tempranillos that taste spot-on, since the two regions share a latitude. Bosnian An always-open-door policy for refugees has turned St. Louis into an epicenter for Balkan fare. Grbic, famed for its goulash, sparked the movement; its offshoot, Lemmons by Grbic, is propelling it forward. Vietnamese The seafood industry drew Southeast Asians to the Mississippi Delta in the 1970s and ’80s, and alchemy ensued. In Biloxi, Mississippi, Le Bakery serves banh mis, also called Vietnamese po’ boys, on housemade baguettes.

EVO KITCHEN + BAR/MAT T GINN (FISH); COURTESY OF PUBLISHERS (BOOKS)

A meal takes on deeper meaning when it tells the story of a place. Maine Food for Thought’s Past, Present, Future tour, in Portland, makes four stops for dishes with drink pairings; you’ll bone up on the area’s fishing industry over seared Atlantic pollack, an abundant catch in the nearby gulf ($85, mainefoodforthought.com). Here, three other tasty trips you can take through the fall.

C A R E S A N D

H E R E . H E R E .

EVERY INGREDIENT HAS A PURPOSE. EVERY INGREDIENT FROM OUR TRUSTED SOURCES. You care about the ingredients in your pet’s food. And so do we. Proven nutrition is at the heart of what we do. But it’s not all we do. See our commitment to ingredient integrity and responsible sourcing at PURINA.COM/CARES.

DON’T JUST MAKE A DISH. MAKE I T YO U R OW N .

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

NICE ON ICE These seasonal cocktails burst with yellow watermelon, strawberries, and nectarines.

From MARTHA TEACH AND INSPIRE

Brighter Days Ahead Martha’s favorite way to welcome summer is with cool drinks, delicious snacks, and good friends—preferably poolside. With that spirit in mind, she shares a sunny spread you can enjoy with your nearest and dearest now, and at larger, splashier gatherings later.

PHOTOGRAPHS BY NOE DEWITT

MARTHA STEWART LIVING

FROM MARTHA

Yellow-Watermelon Margaritas Martha prefers Espolòn Blanco or Patrón Silver tequila. For a virgin drink, skip the tequila and St-Germain. Bring 1/3 cup each sugar and water and the peeled zest of 2 limes to a boil, stirring, until sugar has dissolved. Remove from heat; let cool completely. Strain into a pitcher, and add 1/3 cup fresh lime juice. Working in batches, purée 6 cups seedless yellow watermelon cubes in a food processor or blender (about half of 1 small melon). Pass through a coarsemesh sieve (you should have 3 cups). Add melon purée, 6 ounces tequila blanco, and 1 ounce St-Germain to the pitcher with lime syrup and stir. Chill, covered, at least 2 hours and up to 2 days. Run a lime wedge around the rim of each glass and dip in coarse salt. Fill glasses with ice and 1 or 2 thin lime rounds. To make each drink, add more ice and ¾ cup tequila mixture to a cocktail shaker. Shake 15 seconds; strain into a glass. Repeat for remaining drinks and serve immediately. MAKES:

20 MIN. | TOTAL TIME: 55 MIN. 5 CUPS (SERVES 10)

Rosé Sangria With Nectarines and Strawberries Martha likes Belvedere or Chopin vodka in this punch. For a non-alcoholic version, omit the vodka and replace the wine with seltzer.

In a saucepan, bring ¼ cup each water and sugar to a boil, stirring, until sugar has dissolved (you should have about 1/3 cup). Transfer to a large bowl or pitcher; let cool completely. Stir in 1 cup vodka, 2 cups hulled fresh strawberries (halved if large), and 2 cups sliced nectarines. Refrigerate, covered, at least 2 hours and up to 2 days. Add 2 bottles dry rosé wine and stir. Fill glasses with ice. Add a few more strawberries and a slice or two of nectarine. Top with sangria, garnish with fresh mint, and serve immediately.

in life is entertaining family and friends at home— something I’ve truly missed these past few months. In addition to cooking and sharing a wonderful meal, I love to whip up a batch of specialty cocktails to greet guests. I remember a time when it seemed like everyone sipped the same old drinks: Bloody Marys for Sunday brunch, whiskey sours with orange juice and a squeeze of lemon, and margaritas made from a prepared mix and a frozen container of lemonade. Thankfully, those days are long gone, and we’re more adventurous for it. To celebrate the start of summer, Living editorial director of food Sarah Carey and I created two cocktails that highlight the

JUNE 2020

NE OF MY GREATEST PLEASURES

ACTIVE TIME: MAKES:

15 MIN. | TOTAL TIME: 2 HR. 15 MIN. 8 CUPS (SERVES 10 TO 12)

ripest, tastiest fruits available now. We went for fun, refreshing twists on classic sangria and margaritas that put sweet watermelon, juicy nectarines, and fragrant strawberries to great use. Then, to complement them, we prepared a spread of palatepleasing hors d’oeuvres: homemade potato chips, a creamy dill dip with crudités, and herb-roasted pecans. I hope you will try these recipes at home, and get to share them with friends on a warm, sunny afternoon very soon.

MAKEUP BY DAISY TOYE; HAIR BY JAMES PALESE AT WARREN TRICOMI; DRESS BY NILI LOTAN; EARRINGS BY MARIK A

ACTIVE TIME:

Herb-Roasted Pecans Preheat oven to 350°. In a bowl, combine 3 cups pecan halves, 2 tablespoons sugar, 4 thyme sprigs, 3 rosemary sprigs, 1/2 teaspoon freshly ground pepper, and 1 teaspoon kosher salt. Stir in 1 whisked large egg white. Spread mixture in a single layer on a rimmed baking sheet. Bake, stirring once, until golden, 15 to 18 minutes (if mixture sticks to pan, scrape up with a spatula). Let cool completely. Store in an airtight container at room temperature up to 1 week. ACTIVE TIME: MAKES:

10 MIN. | TOTAL TIME: 25 MIN. 3 CUPS

Feta-and-Buttermilk Dip Combine 1/2 cup sour cream; 1/2 cup buttermilk; 3 ounces feta, finely crumbled (¾ cup); 1/2 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; 2 tablespoons chopped fresh dill; and 1 tablespoon fresh lemon juice in a bowl. Season with salt and pepper. Refrigerate until ready to serve, at least 1 hour and up to 3 days. ACTIVE TIME: MAKES:

Red, White, and Blue Potato Chips Martha uses Adirondack Red, Adirondack Blue, and Butterball potatoes in this recipe. For chips that are crisp but not too browned, work in small batches.

15 MIN. | TOTAL TIME: 1 HR. 15 MIN. ABOUT 2 CUPS (SERVES 6 TO 8)

GARDEN PARTY Martha serves her creamy, tangy dip with crisp cucumber spears and a variety of cherry tomatoes.

1. Very thinly slice 3 unpeeled medium potatoes (about 1¼ pounds

total) on a mandolin (about 1/16 inch thick). Cover in cold water (separately, if using multiple colors) for 1 hour. Swish around to release starch, then drain. Repeat until water is no longer cloudy. Spread potatoes on kitchen towels and pat dry. Let air-dry 15 minutes. 2. Fill a medium heavy pot halfway with extra-virgin olive oil. Clip a

candy thermometer to pot and heat oil to 345°. Add a small handful of potatoes and stir to break apart (temperature will drop and oil will vigorously bubble). Turn and stir potatoes until bubbling stops completely, about 4 minutes per batch; do not let temperature go above 350°. Remove and drain on paper towels. (If they are still slightly soft in the center after resting a minute, return to oil briefly.) Sprinkle with kosher salt. Return oil to 345° between batches. (You can reuse the oil later to make more chips; store it in a tightly covered jar for up to a month.) Chips are best eaten the day they are made, but can be stored, once cooled completely, in an airtight container up to 3 days. ACTIVE TIME:

25 MIN. | TOTAL TIME: 1 HR. 40 MIN. | SERVES: 4 TO 6

MARTHA STEWART LIVING

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

THE DETAILS: Wooda bamboo round bamboo serving trays, $26 each, amazon.com. Liners, from top: Frank’s Cane and Rush Supply cane webbing, 18" by 18", in W902 7/16" open mesh, $22, franksupply .com. Japanese cotton linen fabric, 50 by 110 cm, in Forest Bird, $11, kiseki fabrics.etsy.com. Yellow cork fabric, 50 by 68 cm, in Portuguese COF-336, $19, inesjewelryfinding.etsy .com. For more oilcloth options, visit oilclothbythe yard.theshoppad.com.

PHOTOGRAPHS BY KIRSTEN FRANCIS

| INSTANT UPGRADE |

Inner Beauty Eat, tray, love. Maybe not in that order, but you get the picture. Line these basic bamboo options with caning, patterned oilcloth, or cork (all are water-resistant), and serve bites and drinks with flair. TEXT BY LISA BUTTERWORTH

MARTHA STEWART LIVING

GOOD THINGS

Royal Treat Leave the crown on the pineapple when preparing this tropical dessert, because it’s going to rule your cookout. Peel a whole fruit by running a large, sharp knife down its length, stud it with cloves, roll it in brown sugar and pepper, and bake it while you dine. Then just quarter and serve it à la mode with our caramel pan sauce and a sprinkle of flaky salt—tiki torches optional. BAKED PINEAPPLE Preheat oven to 325°. Pierce 1 peeled ripe pineapple all over with 2 teaspoons whole cloves. In a baking dish that fits pineapple snugly, roll it in a mixture of 1 cup packed light-brown sugar and ¼ teaspoon freshly ground pepper. Scatter 6 tablespoons cubed unsalted butter in dish. Bake, brushing pineapple with sugar mixture in dish occasionally, until very tender, 1 to 1¼ hours. Transfer pineapple to a cutting board; remove cloves. Place sugar mixture from dish in a saucepan with ¼ cup heavy cream. Simmer until thickened slightly, 6 to 8 minutes. Quarter pineapple lengthwise; serve with vanilla ice cream, pan sauce, and sprinkles of flaky salt and pepper.

| EASY ENTERTAINING |

Summer Crush

Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one’s a real catch: It’s uncommonly refreshing and stunningly simple to make. Mix 4 cups coconut water (we like Harmless Harvest for its bella blush tone) and ¼ cup superfine sugar. Freeze in a shallow pan, then scrape up the ice crystals with a fork. Sliced strawberries and toasted unsweetened coconut flakes are the final ingredients for a whirlwind affair.

JUNE 2020

| DIY STYLE |

Put a Ring on It A-tisket, a-tasket—you can fashion a breezy tote out of any basket. Unscrew a metal Dring, and poke the end through the weave at the center of one side, an inch below the rim. Then attach a round bamboo or wooden handle. Repeat on the other side. (If you’re feeling extra-creative, skip the D-ring and use an embroidery needle and bright thread to stitch through the weave and over the handles, as shown, far right.) Whether you go big and beachy or petite and chic, your new bag will make every outing an absolute picnic.

| GREEN THING |

ALL GROWN UP It’s about thyme we put fresh herbs on a pedestal, considering all they do to elevate our meals. A repurposed dessert stand gives fragrant sprigs the platform they deserve. Set it in a sunny spot on your counter, and arrange the pots on the tiers (we took out the middle one to give the plants room). They’ll flourish, and you’ll save space and snip with ease. THE DETAILS: West Elm 3-tiered dessert stand, $26, westelm.com. Oriental Trading DIY mini flowerpots, 3", $14 for 12, orientaltrading.com.

THE DETAILS: Safi medium natural storage basket (above), $61, www.thebasketroom.com. The Arc Shop Found Collection ivory sisal cylindrical baskets, in Large, $56 (top left), and Medium (top right), $32, thearcshop.com. Pacific Trimming bamboo ring handles, 8" (above), $8 each, and 5" (top left), $6 each; and wooden ring bag handles, 5¼" (top right), $8 each, pacific trimming.com. Buckle Guy 2014 brass D-rings, ¾" (above and top left), $2.25 each, buckleguy.com. DMC 6-strand embroidery floss, 56¢ for 8 m, michaels.com.

MARTHA STEWART LIVING

| RESCUE & REVAMP |

Sitting Pretty That’ll be you, once you’ve freshened up a classic sling chair with this quick-sew secret: An 18-inch-wide table runner is exactly the right width to replace the seat—and these crisp options conveniently come by the yard. Remove and measure the old fabric; cut the runner three inches longer. Turn each end under by an inch and a half, and stitch across. Slip the frame’s rods into the tubes, and you’re ready to recline.

| DIY DÉCOR |

Ship Shape Loop lengths of sun-bleached rope around a few looking glasses, and you can deck out your home with the fairest maritime style of them all. Glue inexpensive mirrors onto slightly larger wooden cutouts, and adhere natural line, like (from left) manila, hemp, or jute. Finish the ends with jute twine using our quick whipping technique, and reflect on your handiwork. For the how-to, see page 101.

JUNE 2020

THE DETAILS: Jamali Garden round table mirrors, from $6.50 each, jamaligarden.com. Woodpeckers wood circle cutouts, from $9 each, woodpeckerscrafts.com. Jute rope, $4.75 a ft.; and manila rope, from 57¢ a ft., knotandrope .com. Hemp rope wire, $4 a ft., vintagewireand supply.com. Duck duct tape, in Beige, $4 for 20 yd., target.com.

K ATE SEARS (ROPE DÉCOR); PETER ARDITO (TABLE RUNNERS)

THE DETAILS: Gray Lines Linen runners, 18", $8 a yd., graylinelinen .com. Flora Home natural-frame sling chair, $88, target.com.

| CELEBRATE |

Great on Paper Give it up for the dads and grads! Whoever is being honored this month deserves an extra-special delivery, so we’ve come up with three options: Origami a bespoke card, craft a mortarboard gift box, or roll out a ream of warm wishes. For the how-tos, see page 102.

Choose a patterned paper that suits the man of the hour, and fold it into a necktie (tuck a handwritten note in the back) or shirt (custom-tailored to hold a gift card).

Cover round mini boxes with paper in the graduate’s school color; top with a matching square envelope and tassel. Stash candy or a class ring in the box, and a big-ticket item (hello, crisp check) in the envelope.

Unspool an A-plus keepsake—made from dowels, wooden ball beads, and our downloadable template—and fill it with congratulations for your pride and joy.

BEST DRESSED

HATS OFF

HONOR SCROLL

MARTHA STEWART LIVING

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THE DETAILS: Minna Panalito place mat, in Peach, $30, minna-goods.com. Napkins, from left: Copper Beech linen napkin, in Tartan, $28, copperbeechbythesea.com. Tenjin kitchen towel, in Blue, $24, tenjin-global.com. Copper Beech Shadow napkin, in Blue & Denim Plaid, $30, copperbeechby thesea.com. Heather Taylor Home Hearth multicolor napkin, $82 for 4, heather taylorhome.com.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

ST YLING BY LORNA AR AGON

| THE WELL-KEPT HOME |

HIP TO BE SQUARE

To dine in chic style all season, work this angle: Invite graphic patterns—checks, plaids, windowpanes, and basket weaves—to the table. The more you layer them, the lovelier. TEXT BY ELYSE MOODY

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

THE DETAILS: Chilewich Heddle place mats, in Parade, $25 each, chilewich.com. IKEA Gladelig dinner plates, in Gray, $13 for 4, ikea.com. Terrafirma Cobalt dessert plates, in (clockwise from top left) Pebble, Braid, Taj, and Rattan, $42 each, laterrinedirect.com. Mepra Fantasia Color flatware, in China, $78 for a 5-piece setting, food52.com. OKA Arlecchino glasses, in Multi, $90 for 4, oka.com. East Fork Bitty bowls (used as saltcellars), $10 each, eastfork.com. Minna Grid napkins, in Peach, $80 for 4, minna-goods.com.

Set the Tones For a table that looks cool and eclectic, stick to a soft palette, and add neutrals. Living home editor Lorna Aragon used these woven place mats in navy, peach, pinks, and subtle gold as a leaping-off point, then punctuated the scene with pops of yellow. Enlist your white or solid-colored dishware as a backdrop to patterned plates; this will give the eye a quiet spot to rest.

Round It Up Spirally, textured donut knots make nice napkin holders. Grab some bright paracord (we used the Paracord Planet 550-pound Type III paracord crafting kit, in Blues; $18, amazon.com). You’ll need 10 feet for each one.

JUNE 2020

SHAPE THE RING Hold the paracord in your palm, with the short end (aka the standing end) pointing up. Wrap it loosely around your palm three times, leaving the long end (aka the working end) pointing up.

SECURE ONE END Slide off the loops and hold them so the working end is in front of the standing end. Wrap the working end behind (1) and around (2) the standing end, encircling it, then put it through to the back (3).

WRAP IT AROUND Moving clockwise, make tight coils over the loops, going through the center to the back each time. When you reach the standing end, pull the working end through the circle around it (4). Trim the ends.

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EMBRACE THE IDEA Take this laid-back, loosely geometric motif beyond your table. Outfit a sideboard or bar cart with serveware and glasses in patterns that play well together, or energize your porch or back patio with a vibrant chair or pillow. 1. Crate & Barrel Blue Suits dinner napkins, $40 for 4, crateandbarrel.com. 2. Wonki Ware South African long platter, in Washed Blue, $79, westelm.com. 3. OKA Herrinko patterned stoneware dinner plates, in Multi, $80 for 4, oka.com. 4. DuraClear Tritan Osteria Bordeaux glasses, in Multicolored, $90 for 6, williams-sonoma.com. 5. Sunbrella Hanbel Fringed Diamonds lumbar-pillow cover, in Rust/Natural, $205, restorationhardware.com. 6. Terrain Havana Wicker & Teak armless chair, $448, shopterrain.com. 7. Serena & Lily Catalonia place mats, in Round Navy, $28 each, serenaandlily.com.

JUNE 2020

COURTESY OF MANUFACTURERS

Robin’s Koginut Squashes Upstate Abundance Potatoes

Centercut Squashes

MARTHA S T E WA R T

American Made

Tetra Squashes

Habanada Peppers

Badger Flame Beets

Ground Breakers ROW 7 SEEDS, Tarrytown, New York

The tale of a crisp cucumber or crazy-juicy tomato begins long before it sprouts from the soil. “Typically, vegetables are bred to be sideshows,” says Row 7 cofounder and visionary chef Dan Barber, of Blue Hill at Stone Barns fame. “The focus is on shelf life and uniformity. But if we want them to take center stage, they have to be bred for deliciousness.” With that in mind, he partnered with vegetable breeder Michael Mazourek and seed producer Matthew Goldfarb to create organic, non-GMO varieties, and gathered a network of farmers and chefs to grow them, cook them, and report back. Today, Row 7’s catalog offers 11 cultivars, from honeyed, velvety Robin’s Koginut squashes to Badger Flame beets so sweet and pure in taste, you’ll want to crunch into them raw. And as the company’s name suggests, these gems are just a start: The periodic table’s seventh row was originally left blank for elements yet to be discovered. —Erica Sloan

JUNE 2020

No garden, no problem: Row 7’s Beauregarde snow peas and Badger Flame beets thrive in containers. Plant them in threeto-five-gallon pots, using a trellis for the peas and a soil depth of at least 10 inches for the beets. THE DETAILS: Seed packets, from $3.50 each, row7seeds.com.

PHOTOGRAPH BY LENNART WEIBULL

ST YLING BY LORNA AR AGON

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GOOD LIVING TASTEMAKER

WIN THIS

For a chance to win these earrings, go to win.martha stewart.com on May 21. For details, see page 102.

The Cool Cook Ann Kim

Chef and owner of Pizzeria Lola, Hello Pizza, and Young Joni, Minneapolis

Her story is a modern food-lover’s fairy tale: A Korean immigrant with no formal culinary training opens a pizza restaurant in Minneapolis, then another, and another. Lines snake out the doors, critics rave, and she nabs the 2019 James Beard Award for best Midwest chef. A former actress, Kim grew up cooking with her mom and grandma, and in 2008 decided to turn what she’d learned into a career. Seconds before signing a contract to run a sandwich franchise, however, she said no to fear (her viral tweet about this moment is a lot spicier) and gambled on her college-meal staple. “Pizza was my sustenance,” she jokes of her undergrad days as an English major at Columbia University, in New York City. “It has most of the major food groups, is delicious and cheap, and begins with great bread.” Kim hit the books and experimented for months to perfect her dough, then started with traditional wood-fired pies before layering on childhood favorites: fiery kimchi, charred bulgogi. “For many diners, it was an intro to Korean food by way of something they were comfortable eating,” says Kim, whose closet is just like her menus—full of classics with an irreverent twist. “Once you have a great foundation, everything else is creativity and having fun.” —Melissa Ozawa

JUNE 2020

4 8

9 “My mother and grandmother made everything from scratch, even fermenting soybeans in the sun, since Asian groceries were few and far between where I grew up.”

12 14 13 “If you’re going to wear sneakers, find a style that’s funky and playful.”

Her Essentials “My style mantra: Confidence makes everything look good.” 1 | Tilit PPX chef coat “It’s really comfortable, the material is great quality, and it fits a woman’s body.” $127, tilitnyc.com. 2 | Petal Pushing denim apron “The fabric has a light stretch, and it’s not heavy. Plus, I’m proud to support a business owned by a fellow female Korean immigrant.” From $88, petal pushing.com.

THE RESTAUR ANT PROJECT (PORTR AIT); R ACHAEL CREW (PIZZA); PETER ARDITO (LIP BALM, ALMONDS, SPARKLING WATER, NAIL POLISH, APRON, JUMPSUIT); COURTESY OF MANUFACTURERS (OTHERS)

3 | Korres Wild Rose Lip Butter “This keeps my lips moisturized with a hint of color. I dab some on my cheeks for a natural glow.” $14, korresusa.com.

10 & 11

“I especially love Tabasco on pizza and eggs. I’ve been known to carry a bottle in my purse.”

4 | Nikka Coffey Grain Whisky “It’s incredibly smooth, with notes of caramel and vanilla, and a little kick at the end.” $70, caskers.com. 5 | Cynthia Rybakoff Gold Perfect hoop earrings “I’m a hoop girl; these go with anything.” From $78, cynthia rybakoff.com. 6 | Wildfang Workwear coveralls “Stylish and practical, they make me feel Rosie-the-Riveter strong!” $188, wildfang.com. 7 | Iittala Ultima Thule glass “It looks like it’s made of ice. I love to drink whiskey in it.” From $45 for 2, finnstyle.com. 8 | Wusthof Classic 8-inch cook’s knife “An awesome knife at a really good price.” $187, williamssonoma.com.

9 | Young Joni Korean BBQ pizza “We offer a full menu with whole fish, salads, and grain bowls, but this pie is our best seller. It has thinly sliced beef marinated in bulgogi sauce and arugula with gochujang vinaigrette.” youngjoni.com. 10 | Blue Diamond Wasabi and Soy Sauce almonds “They’re addictive. I can’t just have one.” $4.50, target.com. 11 | Tabasco pepper sauce “I put it on everything, literally and liberally!” From $2, tabasco.com. 12 | OPI in Dutch Tulips “I love this on my toes.” $11, opi.com. 13 | Patagonia Spanish Paprika mackerel “A hunk of bread, a swipe of butter, and a sprinkle of sea salt topped with a piece of this is heaven.” $7, patagonia provisions.com. 14 | Onitsuka Tiger Pokkuri PF sneakers “They’re comfortable and give me a two-inch boost.” $110, onitsukatiger .com. 15 | Shinola Medium Shopper tote “I carry everything in it: my laptop, recipe books, makeup bag, wallet, and gummy worms.” $395, shinola.com. 16 | LaCroix lime sparkling water “It tastes the most like fresh lime and has a good carbonation balance.” From $3 for a 6-pack, amazon.com.

MARTHA STEWART LIVING

Light as Air When days become balmy, everything from our outfits to our outlooks takes a breezier turn— and so can your fragrance. Now’s the time to put away those heady scents and heavier formulas (which are great for colder, drier months) and reach for a featherweight blend or soft approach that won’t overpower when the heat is on. Here, six ways to come on subtle.

PLAY THE FIELD Certain notes—citrus, floral, seawater— are naturally light and perfect for this season, says fragrance expert Vijay Uttam. Consider these three as sparkling examples: Aerin Wild Geranium Eau de Parfum bursts with its namesake bloom, orange flower, and white peony ($180 for 3.4 oz., aerin .com). Campo Energy Hydration Body Oil is infused with neroli, bergamot, and sweet and bitter orange ($49 for 60 ml, campo beauty.com). And Jo Malone London English Pear & Freesia Hair Mist has a mellow mix of those sweet botanicals, plus a hint of longerlasting patchouli ($50 for 30 ml, jomalone .com). Spicy and earthy blends, like orientals and chypres, are best saved for September or a cooler evening out, says Givaudan senior perfumer John Gamba.

JUNE 2020

PHOTOGRAPH BY JAMIE CHUNG

ST YLING BY MEGUMI EMOTO

TEXT BY CLAIRE SULLIVAN

©J&JCI 2020

Scent Your Clothes

Spritz Your Strands

For the subtlest (and simplest) way, stash a sachet in a drawer with tops and light sweaters— or toss one in the dryer after laundering. We like Dot & Army Lavender Sachets (shown); they’ll infuse clothes overnight with the flower’s oils ($18 for 3, dotandarmy.com). Mrs. Meyer’s Clean Day Lemon Verbena Scent Sachet does the same, but with a citrusy twist ($4 each, mrsmeyers.com). Swap in new packets every three months. You can also DIY them by mixing dried flowers and herbs and tucking them in sewn or store-bought pouches.

For a heavenly halo of scent, aim higher. Hair mists aren’t dry shampoos or between-wash refreshers, but rather a final step—and a smart idea for people who love fragrance but have skin sensitivities. Focus the spray on the last few inches, says New York City stylist Roy Teeluck. Byredo La Tulipe Hair Perfume opens with sunny rhubarb and cyclamen and settles into greener tulip and vetiver ($75 for 75 ml, byredo .com). Martha’s signature fragrance, Fracas, is available in this format, too ($70 for 1.7 oz., robertpiguetparfums.com).

Take to the Waters Eau de toilettes are airier than eau de parfums, because they have just a 10 to 15 percent concentration of scented oils (versus about 15 to 40 in perfumes). That also means they’re more fleeting. “Expect to reapply during the day,” says Uttam. Try Skylar’s Salt Air, a beachy mist of sea salt, jasmine, and sandalwood ($78 for 50 ml, skylar.com). Eau fraîches have an even lower percentage of the oils (just 2 to 4). The mix of grapefruit, white rose, and pink peppercorn in Caudalie Fleur de Vigne is as energizing as it is elegant ($39 for 50 ml, caudalie.com).

JUNE 2020

PETER ARDITO (SACHETS, BODY WASH, EAU DE PARFUM); YASU + JUNKO (OIL); MAT THEW SPROUT/AUGUST (WOMAN); COURTESY OF MANUFACTURER (EAU DE TOILET TE)

Go Head-to-Toe Yes, body washes and lotions cover a lot of territory. But if you choose ones with uncomplicated scents, they’re an effortless way to smell clean and summery. Two barelythere options: Nécessaire The Body Wash in Eucalyptus, a gel-oil formula that suds into an herbal lather; and French Girl Rose Body Silk, which we love for its head-clearing combo of rose geranium and frankincense essential oils ($25 for 8.4 oz., necessaire .com; $28 for 3.4 oz., french girlorganics.com).

Ease In With an Oil

Pick a Fresh Parfum

Think of it as a personal pick-me-up. “These last on skin, but don’t project,” says Uttam. Roll-ons like St. Rose Juliet in White Perfume Oil are great on the go; run it over wrists for a gentle hit of white tea, orange blossom, white rose, and dulce de leche ($78 for 10 ml, st-rose.com). Or smooth Le Labo Bergamote 22 Body Oil onto arms and legs ($70 for 4 oz., lelabofragrances.com). Its zesty grapefruit, amber, and vetiver notes are suspended in safflower oils that lightly nourish skin and leave you glowing.

With the highest concentration of fragrant oil (usually about 20 percent), parfums last the longest, but choose them wisely this time of year, because heat and higher body temperatures will intensify their aromas, says Gamba. For a superlight option, try Escentric Molecules 05, which layers bergamot, orange, fig, and juniper for a lasting effect ($150, luckyscent.com). Uttam also likes mild white musks, which you can find in Maison Lancôme Peut-Être, as they balance out flowery jasmine and rose ($245 for 3.4 oz., lancome-usa.com).

MARTHA STEWART LIVING

GOOD LIVING HEALTH & WELLNESS

A Recipe for Health Trailblazing new research shows that what we eat can do far more than simply provide energy and help keep us lean. When we choose our foods wisely and consistently, we can prevent or even reverse diabetes, and treat chronic pain, depression, and more. Here’s what to pile on your plate. TEXT BY STEPHANIE ECKELKAMP

FOOD ST YLING BY RILEY WOFFORD; PROP ST YLING BY NAOMI DEMAÑANA

HUMBLE HEROES It’s true that you can spot some superfoods by their vibrant color. (We see you, purple radicchio.) But neutral-looking ingredients— like the walnuts, whole-grain millet, and forbidden rice shown here—can be nutritional gold, too.

JUNE 2020

PHOTOGRAPH BY LENNART WEIBULL

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a long, healthy life could be right inside your pantry and refrigerator. “Increasing the amount of protective foods you eat can prevent a lot of disease,” says Dariush Mozaffarian, MD, a cardiologist and the dean of Tufts University Friedman School of Nutrition Science and Policy, in Boston. Alternatively, getting too little of six types of food—and too much of four—is associated with nearly half of all U.S. deaths from heart disease, stroke, and type 2 diabetes, according to research published in the Journal of the American Medical Association in 2017. We skimp on nuts and seeds (the top things we need more of), seafood, vegetables, fruits, and whole grains, and tend to ingest too much salt, processed meats, sugary drinks, and unprocessed red meats. “The overall health burden of not eating enough of the good foods was actually bigger than the health burden of eating too much of the bad,” Mozaffarian says. “That’s very important, because it sends a positive message. It’s not just salt is bad and soda is bad, but that there are really, really good things we’re not eating enough of.” In other words, a healthy diet is about addition as much as subtraction. Usher in more of the beneficial stuff (biweekly servings of fish, a daily snack of fruit or nuts), and you’ll feel better overall; then target specific nutrients to fight diseases and conditions from digestive woes to depression. HE SECRET TO

JUNE 2020

Support Your Stomach

Your gut and intestines are home to your microbiome, a collection of trillions of bacteria and other microorganisms that influence your health in big ways. Eating the right things feeds the so-called good bugs that live there, positively affecting not only digestion but metabolism, mood, immune function, inflammation, and gene expression, says Will Bulsiewicz, MD, a gastroenterologist in Charleston, South Carolina, and author of the new book Fiber Fueled (Avery). A poor diet, on the other hand, can quash microbial diversity and negatively impact all of these systems. When you change how you eat, you reap the rewards quickly, too: A 2014 study published in Nature found that within a day (yes, a day) of shifting a diet for the better, gut composition starts to improve. WHAT TO EAT: The rainbow, with all the fixings—vegetables, fruits, and herbs, plus whole grains, nuts, seeds, and beans. When gut bacteria feed on and ferment the fiber in plant foods, they produce compounds called short-chain fatty acids; one type is butyrate, which has antiinflammatory effects and serves as a main source of nutrition for cells in the colon, benefitting overall digestion. In 2018, the American Gut Project found that people who ate more than 30 different types of plants per week had a healthier gut microbiome than those who ate fewer than 10. To pack 10 or more into one meal, blend a smoothie with mixed greens, assorted berries, nut butter, avocado, hemp seeds, and almond milk. Check off the remaining 20 by remixing your salads with guest stars like mint, cannellini beans, and sugar snap peas (for some recipe ideas, see page 62). THE FINDINGS:

Soothe Chronic Pain Inflammation is one potential side effect of an unhealthy microbiome. It’s also a driver of many different kinds of pain. We set it off system-wide when an imbalance of good and bad microbes damages our gut and allows a noxious substance called bacterial endotoxin to “leak” into the bloodstream; eat to support your microbiome, and you can prevent this from happening. Certain foods may also target pain more directly: Those rich in polyphenols, such as berries, show particular promise for alleviating arthritis, while vitamin C–rich picks may calm the immune system and reduce symptoms of autoimmune disorders, including lupus flare-ups, says William W. Li, MD, an internal-medicine physician in Boston and the author of Eat to Beat Disease (Grand Central, 2019). WHAT TO EAT: Citrus, bell peppers, and broccoli, along with blueberries, nuts, spices, black tea, and spinach (preferably doused in EVOO, which has oleocanthal—a polyphenol with antiinflammatory properties similar to ibuprofen’s). THE FINDINGS:

Well Scripted

Balance Blood Sugar

A staggering 88 million Americans (more than one in three) have prediabetes, and more than 30 million of us have type 2 diabetes. These diagnoses are often avoidable and reversible with good nutrition. The top priority for prevention and management is carbohydrate reduction as part of a healthy diet, says Ali Miller, RD, a dietitian and certified diabetes educator in Austin, Texas. In a 2014 study published in PLOS One, consuming 50 grams of net carbs or less a day helped overweight and obese patients who had prediabetes or type 2 diabetes reduce their hemoglobin A1C levels (a marker of average blood sugar over several months) by 0.6 percent. This marker didn’t budge for people eating a more typical diet recommended by doctors for diabetes management, with 165 grams of carbs daily. Low-carb dieters also lost twice as much weight, and many were able to scale back on diabetes meds. WHAT TO EAT: Replace most refined carbs (breads, crackers, cereal—yes, even whole-grain varieties) and sugars with whole-food carbs from fiberrich vegetables, low-glycemic fruits (like grapefruit and peaches), and legumes. Pick your favorites from that list, and pair them with protein and fat to blunt blood-sugar spikes. Miller suggests drawing a line at 60 to 75 grams of carbs a day, or at most 30 grams per meal. That’s not as spartan as it may sound: Wild salmon, asparagus, and a half-cup of roasted sweet potatoes cooked in olive oil fit the bill nicely, as does a cup of Greek yogurt with chia seeds and a half-cup of berries. THE FINDINGS:

Lift Your Mood THE FINDINGS: Yes, you can eat yourself

happy—just not with ice cream. That’s what an emerging field called nutritional psychiatry is finding. A 2019 study from Australia’s Macquarie University observed that sticking to a Mediterranean diet reduced depression symptoms to the “normal” range for participants within three weeks. Other research suggests that B vitamins, omega-3 fatty acids, magnesium, and zinc can quell depression and anxiety, in part by influencing mood-regulating chemical messengers in the brain like serotonin, says nutritional psychiatrist Uma Naidoo, MD, director of nutritional and lifestyle psychiatry at Massachusetts General Hospital, in Boston. Gut health plays a role too, per Bulsiewicz; recent studies link the consumption of probioticrich fermented foods like yogurt and certain probiotic strains (e.g., L. rhamnosus) to reduced anxiety. WHAT TO EAT: All the things you’d enjoy in the Mediterranean. The participants in the Australian study were advised to make their plates colorful and diverse. Every day, they aimed for five servings of vegetables; two to three of fruit; and three each of whole grains, proteins (such as lean meat, eggs, poultry, and tofu), and plain dairy, plus three tablespoons of nuts and seeds, and two tablespoons of olive oil. They frequently added a teaspoon of cinnamon or turmeric to their meals, and sat down to three servings of fish a week. Salmon and shellfish are ideal, since they pack zinc, B vitamins, and omega-3s.

If you have one of these conditions (or a family history of them), specific nutrients may be able to help. Ask your doctor, then eat up. FOR TYPE 2 DIABETES:

Sip ginger tea, or add cinnamon to your coffee or oats—both spices contain compounds that can lower post-meal blood-sugar levels. Magnesium-rich foods also aid in carb metabolism and glucose regulation; get more from dark leafy greens (kale, spinach, collards), a handful of almonds, or a one-ounce square of 80 percent (or greater) dark chocolate. FOR ARTHRITIS: When con-

sumed consistently, turmeric helps counter pain through the same pathways anti-inflammatory drugs use; add a teaspoon to smoothies or chicken salad, or consider a standardized turmericextract supplement. Tart cherry juice (refreshing with seltzer) has also been repeatedly proven to lower levels of C-reactive protein, a biomarker of inflammation associated with the aches. FOR CANCER: To aid in prevention, the phytonutrients in almost all fruits and vegetables have beneficial properties, says Los Angeles oncology dieti tian L. J. Amaral, RD. Aim to eat a wide range. Broccoli sprouts contain a particularly potent cancer-fighting compound, sulforaphane, which can help regulate cell growth and clear damaged cells from the body.

MARTHA STEWART LIVING

PICK A POCKET

The Talented Mr. Fix-It needs a tool carrier as dashing as he is. Mi Cocina’s strapping denim waist apron has compartments for all his DIY essentials. $75, micocinaus.com.

STAY COOL

Sunny days call for a breezy topper like this woven fedora from Travaux en Cours, available in a rainbow of beachy colors. $76, christophepourny.com.

CLINK, THEN DRINK

Raise a glass of High West Distillery Double Rye! whiskey; this blend delivers smooth spice and smoky warmth. $38 for 750 ml, drizly.com.

/ EDITORS’ PICKS /

Dear Dad

He’s rock-steady and ultra-stylish, and has an outsize appetite for fun. Salute your everyman with a gift that plays to all his strengths.

SPARK SOME JOY

And ignite his inner Eagle Scout. The two-pound, stainless steel Firebox G2 stove is woodand Sterno-friendly and folds up to the size of a book. $60, fireboxstove.com.

KIT HIM OUT

E.C. Knox‘s Windsor diaper bag was designed for guys on the go. It converts to a backpack and has a washable liner, removable changing mat, and laptop sleeve.

MAKE A SPLASH KICK THINGS UP A NOTCH

Handmade every step of the way, Shoes Like Pottery low-tops sport kiln-fired rubber soles that look great while going the distance.

The 16-quart Martha Stewart Collection Americana enamel pot will hold lobsters and crabs this summer, and his famous four-alarm chili come fall.

Outfit your cannonball king in fast-drying Greenlines Eco Stretch Glide board shorts, made from recycled plastic bottles and recycled fabric.

$155, shop.tortoisegeneralstore.com.

$140, macys.com.

$72, greenlines.com.

JUNE 2020

LIVE LARGE

COURTESY OF MANUFACTURERS

$250, ecknox.com.

Hip &

HISTORIC Stroll along charming streets where vintage buildings house contemporary uses. You’ll want to stay awhile in Frederick, Maryland. Embrace the lively and diverse art scene, buy local at dozens of specialty shops, then indulge in restaurants that will surprise and satisfy. Escape to picturesque national and state parks in our countryside, experience our storied past at Civil War battlefields, and unwind at our wineries, breweries, and distilleries.

visitfrederick.org • 800-999-3613

Ask Martha

How can I care for my lawn organically? —Gale Cranton, Chattanooga, Tenn.

Synthetic fertilizers, herbicides, and pesticides (all petroleum byproducts) make turf temporarily lush and green, but they’re harmful to people and pets, and can leach into runoff and pollute waterways, says Paul Tukey, chief sustainability officer at Glenstone Museum, in Potomac, Maryland. For a chemical-free approach, think long-term (as opposed to quick-fix), and nourish the soil beneath the sod. “To figure out what your lawn is hungry for, conduct a home soil test, or look at weeds as signs from Mother Nature,” Tukey says. For instance, common clover signals a lack of nitrogen, which you can provide via a natural supplement (he likes Purely Organic Lawn Food; $23, homedepot.com). Then adopt this routine: But only weekly— and saturate the soil at least 10 inches down. This creates stronger roots, because they’ll “learn” to dig for a drink. WATER DEEPLY

Raise your mower to its highest height (3.5 or 4 inches). Tall grass makes a shady canopy that prevents soil from drying out and keeps many weeds from germinating. MOW GENTLY

Every fall and spring, cover your lawn with grass seed suitable for your region (four to five pounds per 1,000 square feet) to fill any thinning patches. SEED IT

A BALANCED DIET Compost is chockfull of soil-enriching nutrients, including nitrogen, phosphorus, and potassium. Blanket your lawn in the stuff each spring, about a quarter-inch deep, to boost growth.

JUNE 2020

MORE ECO ADVICE For earth-friendly tips for your whole yard, hover your phone’s camera here (no special app needed), or go to marthastewart.com/ecoyardcare.

PHOTOGRAPH BY NGOC MINH NGO

For your redeﬁning what ‘lap dog’ means side. Nationwide® has the best pet insurance for big dogs who think they’re little dogs—and vice versa.

Get a quote for your pet, no matter how big or small. petinsurance.com • 855-630-7063 For your many sides, there’s Nationwide.®

insurance | investments | retirement

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. ©2020 Nationwide. 20CON7379.

Which dogs don’t cause allergies? —Joe Sassman, Reno, Nev.

The truth is there are no 100 percent–hypoallergenic breeds. That’s because the allergy trigger is pups’ dander—not their fur or hair. “These skin particles are a part of healthy cell turnover,” says Heidi Cooley, a veterinarian at Banfield Pet Hospital in Vancouver, Washington. Dander can attach to a dog’s hair or fur and wreak havoc when he sheds. So choose a breed or mix that’s less prone to shedding, like a poodle, schnauzer, Yorkshire terrier, shih tzu, or Maltese, says Laurie Millward, assistant professor at the Ohio State University College of Veterinary Medicine. Then bathe Rover regularly, vacuum often with a HEPA filter, and wash bedding (yours and his) weekly in a hot cycle.

| GARDENING TIP |

Seal the Deal If you’ll be tending new seedlings this month, plant your feet in lightweight Pokeboo rain boots, available in men’s and women’s sizes. Their nylon drawstring liners cinch over your pant bottoms, so dangerous ticks don’t stand a chance ($89, ameico.com).

Proud to be odor-free •7 day odor-free home, guaranteed

GET T Y IMAGES (DOG); COURTESY OF MANUFACTURER (BOOTS); JOHNNY FOGG (DRINK)

GOOD LIVING ASK MARTHA

“I’m planning an alcohol-free baby shower. Can you suggest a great mocktail?” —Jessica Salandra, Washington, D.C.

What’s the difference between grass-fed and organic milk? —Jesse Cotteran, Boston, Mass.

Mediterranean Cucumber Tonic In a rocks glass, muddle 1 minicucumber slice and 2 teaspoons fresh lemon juice. Top with ice, 2 more cucumber slices, 4 ounces Fever-Tree Mediterranean Tonic Water, a squeeze from a lemon wedge, and a rosemary sprig.

Cows producing the former eat only grass—a diet known to boost the drink’s heart-health benefits and give it a richer, tangier flavor. Cows in the latter camp are fed a mix of grass and certified-organic corn or grain feed, says Tim Joseph, founding farmer at Maple Hill Creamery, in Kinderhook, New York: “They aren’t treated with hormones or antibiotics, or exposed to pesticides or herbicides.” The two kinds are similar in cost, and slightly pricier than conventional milk.

R E A DE R

fresh

S HOPPI NG

BLACKBERRIES

Order early This item sold out last year.

pot of these compact blackberry bushes in a sunny spot on a porch or patio puts juicy berries at your fingertips. With thornless branches that stay under 4 feet tall, Bushel and Berry® Baby Cakes® don’t require staking or trellising – just a 12- to 16-inch container. Clusters of white flowers appear in late spring. By midsummer the blossoms have become full-size antioxidant-rich berries. In most areas of the country, Baby Cakes set a second crop of fruit midfall. Next spring upsize to a 20- to 24-inch pot and you’ll be rewarded with even more blackberries.

A special oﬀer from our friends at White Flower Farm: Order online at marthastewart.com/ blackberry or call 800-420-2852. Item M068428 is $25.95 each plus shipping. (Mention source code MSP02.) Ships in a 1-gallon pot in spring at the proper planting time for your Hardiness Zone. Recommended for Zones 4–8S&W.

Can I cancel a credit card without hurting my credit? —Sofia Viajero, Miami

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, 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.

JUNE 2020

I purchased an old dresser that smells like mothballs. How do I get rid of the odor? —Deborah Amato, Media, Pa.

The cause of that stubborn and pungent scent is one of two pesticides: naphthalene or paradichlorobenzene. “They work by transforming from solids into odorous vapors,” says Kari Warberg Block, founder of EarthKind, a company that makes plant-based bug deterrents. The gas particles get embedded in the grain of wooden furniture, imparting an enduring stench. Warberg Block suggests these methods for banishing it. Leave bowls of cat litter, white vinegar, or coffee grounds, all of which neutralize smells, in the wardrobe’s compartments; the scent should dissipate in one to three days. Bags of activated charcoal are also effective; we like the Moso Natural bamboo kind (from $10, containerstore.com). Or try EarthKind’s Stay Away Moths pouches, filled with absorptive corncob and fragrant essential oils that reduce odor and also keep the pests away ($26 for 4, earthkind.com). ABSORPTION

Together, they can clear unwanted aromas from wood. Take the piece outside on a sunny day, or open windows and aim a blow-dryer or space heater at it (from a safe distance) for 15 to 30 minutes daily for up to three days. FRESH AIR AND HEAT

If the above methods don’t work, lightly sand the dresser’s inner and outer surfaces (including drawers and shelves), then seal and paint it. For a how-to, go to marthastewart.com/woodfurniture.

ABRASION

GET T Y IMAGES (CREDIT CARD); PAUL BARBER A (DRESSER)

It’s unlikely, since canceling decreases the amount of credit in your name, which means that whatever you’ve charged will be a higher percentage of your total credit, says Benét Wilson, credit-cards editor at The Points Guy (thepointsguy .com). When that ratio spikes, your score can drop. It’s generally better to stow a card you’re ready to part with in a safe spot. And if it has a high fee, ask the issuing bank to downgrade, suggests Wilson. “For example, if you have a Capital One Venture Rewards card, which has a $95 annual fee, you might switch to the VentureOne card, for fewer perks but no fee.” This way, you retain your account—and avoid that ding to your score—without paying for a card you aren’t using.

Everyday FOOD

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

COOK, NOURISH, ENJOY

In this strawberry–goat cheese tartine, the berries are roasted. Be sure to spoon on those juices, which retain some of the nutrients. For maximum vitamin C, eat the fruit raw, suggests McKel Hill Kooienga, a registered dietitian in Nashville and founder of the wellness com pany Nutrition Stripped.

| HEALTHY APPETITE |

Ripe Ideas With more vitamin C per cup than an orange, and almost as much fiber as brown rice, strawberries are formidable little fruits. To enjoy them to the fullest, roast some with maple syrup (a revelation on toast), chop up a bright salsa, or whir them into a slushy. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY CON POULOS

MARTHA STEWART LIVING

EVERYDAY FOOD

SIMPLY RED The fruit’s rich color comes from anthocyanins, antioxidants that help reduce inflammation and lower your risk of cardiovascular disease.

2 | A Sublime Snack

Strawberry Salsa Berries are a satiating alternative to tomatoes; they pack an extra gram of fiber per cup. Combine 9 ounces hulled and diced strawberries (11/2 cups); 1/4 cup finely diced red onion; 1/2 jalapeño, finely chopped; and 1/4 cup chopped fresh cilantro leaves in a bowl. Refrigerate 15 minutes. Season with kosher salt; serve with tortilla chips or over grilled chicken. ACTIVE TIME: MAKES:

To hull berries, angle the tip of a paring knife near the stem and work it around the greens.

10 MIN. | TOTAL TIME: 25 MIN. 11/2 CUPS

1 | A Power Breakfast

Strawberry–Goat Cheese Tartine Maple syrup enhances the fruit’s natural sweetness, while olive oil adds healthy fats and thickens the juices. Spoon leftovers onto yogurt, oatmeal, or waffles.

Preheat oven to 350°. On a parchment-lined baking sheet, toss 1 pound hulled and halved strawberries with 1/4 cup pure maple syrup, 2 tablespoons extra-virgin olive oil, and 1/4 teaspoon kosher salt. Bake, stirring twice, until berries are slightly shrunken and juices are syrupy, about 45 minutes. Let cool slightly. Brush slices of toasted sourdough bread with more oil. Spread with fresh goat cheese and top with roasted berries. Sprinkle with freshly ground black pepper and serve. Leftover berries can be refrigerated in an airtight container up to 5 days. ACTIVE TIME: SERVES:

JUNE 2020

5 MIN. | TOTAL TIME: 50 MIN., PLUS COOLING

And That’s Not All . . . “Strawberries contain potassium, manganese, and folate, a B vitamin that’s important for cell function and essential for pregnant women,” says Hill Kooienga. They also have soluble and insoluble fiber to help regulate your blood sugar and sup‑ port good digestion.

3 | A Sunny Sip

Strawberry Slushy Lemon juice ups the vitamin C in this beverage. You’ll get a day’s worth in one glass. Combine 9 ounces hulled and halved strawberries (11/2 cups), 1 tablespoon fresh lemon juice, 1 tablespoon agave syrup, and 1 cup ice in a blender until smooth. Add more agave by the teaspoon to taste. ACTIVE/TOTAL TIME:

5 MIN. | SERVES: 2

w Real stra berries.

Re al

Re al al m . ds on

s. a n a n a b

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

| OUT OF THE KITCHEN |

Happy Campers Greg’s Campfire Breakfast Hash Deputy food editor Greg Lofts loves this dish because the eggs are the only ingredient that needs to stay chilled; put them in a cooler and stow everything else with the rest of your gear. 5 tablespoons extra-virgin olive oil 1 large russet potato, cut into ½ -inch cubes Kosher salt and freshly ground pepper 1 small onion, cut into a ½-inch dice 1 red bell pepper, ribs and seeds removed, cut into a ½ -inch dice 1½ ounces dried chorizo, thinly sliced into half-moons

In a large cast-iron skillet, bring ¼ cup oil, potato, and ¾ cup water to a boil directly over campfire coals or medium-high heat; season generously with salt. Boil until water mostly evaporates and potato begins to sizzle. Add onion, bell pepper, and chorizo; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and golden brown in places, 12 to 15 minutes. Push hash to one side of skillet. Drizzle remaining 1 tablespoon oil into empty side. Crack in eggs and season with salt and pepper. Cook until egg whites are just set, 3 to 4 minutes. Serve immediately. ACTIVE TIME: SERVES:

15 MIN. | TOTAL TIME: 40 MIN.

2 TO 3

3 to 4 large eggs

PRIMO PROVISIONS

Magic Pan “The Field Cast Iron Skillet #8 is lightweight but durable enough for live-fire cooking. Plus, the material is naturally nonstick, so you can use it at home for sweets like peach cobbler, too.” —SENIOR FOOD EDITOR LAURYN TYRELL $125, fieldcompany.com.

JUNE 2020

A BETTER BREW

BOLD SNACKS

BLADES OF GLORY

Powdered mixes don’t have to taste acidic or overly bitter. Assistant food editor Riley Wofford stirs Waka Quality instant coffee into a mug of steamy water for a robust single-origin sip.

Food director Sarah Carey hunts for the tangy kiwifruit pieces in Rind Tropical Blend. (It also has sun-dried pineapple and bittersweet orange.) The mix is made with the peels on, for max fiber and no food waste.

“Opinel’s Nomad cooking kit has everything you need,” says Greg. The cutting board, foldable corkscrew, vegetable peeler, and knives tuck neatly into the microfiber cloth.

$12 for 8, wakacoffee.com.

$18 for three 3-oz. bags, rindsnacks.com.

$85, opinel-usa.com.

PHOTOGR APHS BY CON POULOS (PAN), PETER ARDITO (PRIMO PROVISIONS); FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

This time of year, it’s not unusual to spot our food editors rustling up meals in the great outdoors. (We’d hit the trail with any of them.) Here, they share their cooking-over-fire essentials, and a skillet breakfast that’ll rouse even the sleepiest bears in your tent.

| PERFECTING |

SAILOR’S DELIGHT

TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

Chowder has been around for centuries; some say it was made by fishermen who combined seafood with ingredients like potatoes and salt pork that would last for months at sea.

BIG TIME Our top choice for toppers? “Vermont Country Store common crackers,” says deputy food editor Greg Lofts. “They keep some crunch but also absorb the velvety chowder—and you can split them to use as scoops.” $13 for three 7.5-oz. boxes, vermontcountrystore.com.

JUNE 2020

PHOTOGRAPH BY CON POULOS

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS; PHOTOGR APHS BY PETER ARDITO (POTS, SALT); ILLUSTR ATIONS BY BROWN BIRD DESIGN

The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic with cream and thyme, or swap in tomatoes and oregano, our sterling technique will net you summertime in a spoon.

Ingredients 4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned 1 tablespoon unsalted butter 1 ounce pancetta, diced

1/2 onion, diced (1 cup) 1 teaspoon fresh thyme leaves 1 dried bay leaf

1/2 cup dry white wine, such as Sauvignon Blanc 2 tablespoons unbleached all-purpose flour (optional) 1 russet potato (about 10 ounces), peeled and cut into ½-inch cubes (2 cups) 3 tablespoons heavy cream Kosher salt and freshly ground pepper Oyster crackers

CUSTOMIZE IT 1

Mix up the meat. Salt pork is traditional, but we love pancetta for its herbal spice. You can also brown bacon for a hint of smokiness, try dry chorizo for a paprika kick, or omit all of the above and go pescatarian.

Steam the Clams

Working in batches if necessary, place clams in a medium saucepan with 13/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy). Once they’ve all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth (we like Bar Harbor Clam Juice; $4, wholefoodsmarket.com). Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).

Sautè the Aromatics

Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes (this also cooks off the alcohol). Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes.

Finish With Cream

Stir in clams and cream. Gently heat through, about 30 seconds— but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

Or Make It a Manhattan In step 1, reduce the water to 1 cup (this should yield about 2 cups broth). In step 2, add 1 chopped celery stalk with the onion, replace the thyme with oregano, eliminate the flour, and add a puréed 14-ounce can of whole peeled tomatoes in juice with the clam broth.

A DIP IN THE SEA Many chowder recipes call for cleaning clams in water with a few spoonfuls of cornmeal. But our food director, Sarah Carey, submerges them in a large bowl of cold water with 2 tablespoons of fine sea salt, such as La Baleine ($3, mercato.com). The small grains dissolve quickly and mimic the clams’ natural environment, which encourages them to filter out sand on their own. Refrigerate for 3 hours, rinse with cold water, and you’re ready to cook.

Calibrate creaminess. “Some say there’s no place for flour in New England chowder,” says Sarah. (Those cooks rely on the potatoes instead.) We include a couple of small spoonfuls for silkiness, but you can leave it out if you prefer a thinner soup.

Meet the Mollusks Chowder clams are the classic choice, since their large size— up to five inches across—yields the most broth. The caveat: They can turn dense and rubbery as they simmer. Sarah likes these smaller varieties; any one of them brings deep brininess to the table.

CHERRYSTONE

TOP NECK

LITTLENECK

About three inches wide and very tender, they infuse soup with seafood flavor without requiring the extra juice in step 1. We also like them for stuffed clams: For our favorite recipe, visit martha stewart.com/baked stuffedclams.

These two-inchers are also tasty raw or grilled and served with a dollop of herb butter inside (pulse butter with parsley, thyme, or cilantro in a food processor, wrap in parchment, and refrigerate).

You’ve likely seen them glistening on the half-shell in a seafood platter. At just over an inch across, they have the softest bite of the bunch but create the least juice, so you may need to add storebought in step 1.

MARTHA STEWART LIVING

| WHAT’S FOR DINNER? |

IT’S A TOSS 62

JUNE 2020

Craving a break from your old pals Caesar and Cobb? When you have your pick of seasonal produce, you can spin salads all kinds of ways. Compose a Mediterranean meal of grilled peppers and red onion, feta, and herby cannellini beans; or mingle romaine and bulgur with snap peas, mint, and shrimp. Mixing things up has never tasted so fresh. TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY CON POULOS

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

Pita chips and a generous drizzle of red-wine vinaigrette give this take on fattoush crunch and brightness.

Romaine With Snap Peas, Bulgur, and Shrimp

Chicken Paillard With Caprese Panzanella

Grilled Vegetables and White-Bean Fattoush

Curried Lentil-Salmon Salad

½ cup bulgur Kosher salt and freshly ground pepper 2 cloves garlic, chopped (11/2 teaspoons)

½ cup extra-virgin olive oil 1 pound large shrimp, peeled and deveined 3 tablespoons fresh lemon juice, plus 1 teaspoon grated zest

Chicken Paillard With Caprese Panzanella 4 chicken cutlets (1 pound total), or 2 boneless, skinless chicken breasts, halved horizontally Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 3 slices sourdough bread (each 1/2 inch thick), crusts removed, torn into 1/2-inch pieces (3 cups)

2 teaspoons Dijon mustard

1 pound mixed tomatoes, such as heirloom and cherry, halved or quartered if large

2 large romaine hearts, torn (8 cups)

2 tablespoons capers, drained and rinsed

2 ounces Pecorino Romano, finely grated (1 cup), plus more for serving

1 cup thinly sliced celery hearts (from 2 stalks), plus 1/4 cup packed inner leaves

6 ounces sugar snap peas, thinly sliced (1 cup)

1 tablespoon sherry vinegar

1 cup packed fresh mint leaves

4 ounces fresh mozzarella, torn into pieces ( 1/2 cup)

1. Boil bulgur in salted water until just tender, 15 minutes. Drain well, transfer to a plate, and let cool. Mash garlic and ½ teaspoon salt with the side of a heavy knife to create a paste. Toss 1 teaspoon garlic paste with 1 tablespoon oil and shrimp. 2. Place remaining garlic paste in a bowl; add lemon juice and zest and Dijon. Slowly whisk in 6 tablespoons oil; season with more salt and pepper. Heat a large nonstick skillet over medium-high. Swirl in remaining 1 tablespoon oil. Add shrimp in a single layer and cook, turning once, until cooked through, about 3 minutes total. Toss romaine hearts, bulgur, cheese, snap peas, and mint with dressing. Season with salt and pepper; serve with shrimp and more cheese. ACTIVE TIME:

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

Grilled Vegetables and White-Bean Fattoush You can find harissa powder, an earthy mix of ground paprika, peppers, and caraway, in the spice aisle of most grocery stores.

½ cup extra-virgin olive oil

½ cup packed fresh basil leaves 1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of chicken and cook, flipping once, until browned and cooked through, about 6 minutes total; transfer to a plate. Repeat with remaining chicken and 1 more tablespoon oil. 2. Reduce heat to medium; add 1 tablespoon oil to skillet, then bread and plate juices. Cook, stirring, until golden, 5 minutes. Let cool slightly. Transfer to a bowl with tomatoes, capers, celery hearts and leaves, vinegar, and 1 tablespoon oil. Season with salt and pepper. Fold in cheese and basil; serve with sliced chicken. ACTIVE TIME:

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

Curried Lentil-Salmon Salad 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey

2 teaspoons harissa powder

1 pound salmon fillet (11/4 inch thick), preferably wild, skin removed

3 assorted bell peppers, seeded and quartered lengthwise

3 tablespoons fresh lemon juice

1 red onion, cut into 1/2-inch-thick rounds

1 teaspoon curry powder

Kosher salt and freshly ground pepper 3 tablespoons red-wine vinegar 5 cups escarole, preferably lighter inner leaves, chopped

3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1½ cups cooked lentils; or 1 can (15 ounces), drained and rinsed

1 can (15 ounces) cannellini beans, drained and rinsed

2 tablespoons thinly sliced scallion

1 cup mixed fresh herbs, such as parsley, dill, and cilantro

1 cup Greek yogurt

Crumbled feta and pita chips, for serving

1. Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes. 2. Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter. Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve. ACTIVE/TOTAL TIME:

50 MIN. | SERVES: 4

2 cups packed baby arugula 1 mini cucumber, sliced (3/4 cup)

1. Preheat broiler. Stir together 1 tablespoon each soy sauce and honey in a large, shallow dish. Add fish; turn to coat. In a bowl, whisk together lemon juice, curry, remaining 1 tablespoon each soy sauce and honey, and oil. Season with salt and pepper. 2. Place fish on a rimmed baking sheet and broil until cooked through, 5 to 6 minutes. Let cool slightly, then flake into large pieces. Toss lentils and scallion with half of dressing; season with salt and pepper. Spread yogurt evenly among 4 plates. Top with lentil mixture, arugula, and cucumber. Top with salmon and drizzle with remaining dressing; serve. ACTIVE TIME:

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

Romaine With Snap Peas, Bulgur, and Shrimp

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EVERYDAY FOOD

Lemon Cake With Raspberry– Cream Cheese Frosting CAKE 1½ sticks unsalted butter, room temperature, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 teaspoon baking powder

½ teaspoon baking soda 1 teaspoon kosher salt

2/3 cup whole milk 1 tablespoon finely grated lemon zest, plus 1/3 cup fresh juice 1 cup granulated sugar 2 teaspoons pure vanilla paste or extract 2 large eggs, room temperature FROSTING 6 ounces cream cheese, room temperature 6 tablespoons unsalted butter, room temperature 1 cup plus 2 tablespoons confectioners’ sugar, sifted

¼ ounce freeze-dried raspberries ( 1/3 cup), finely ground Fresh raspberries, for serving

1. Cake: Preheat oven to 350˚. Brush a

9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.

For a twist, use freeze-dried strawberries instead of raspberries for the frosting, and place hulled and halved ones on top.

| SWEETS |

Tickled Pink

That’s how we feel about snacking cakes, those single-layer confections meant to be sliced into any time of day. In our rendition, lemon juice and zest brighten the batter, and ground freeze-dried raspberries give classic cream-cheese frosting a natural rosy tint. Pile on whole berries, and help yourself. TEXT BY CLAIRE SULLIVAN RECIPE BY GREG LOFTS

powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time. Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely. 3. Frosting: In a bowl, beat cream cheese

and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners’ sugar and freeze-dried berries until smooth. 4. Spread frosting over top of cake.

Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days. 35 MIN. | TOTAL TIME : 1 HR. 10 MIN., PLUS COOLING | SERVES: 10 TO 12

ACTIVE TIME:

JUNE 2020

PHOTOGRAPH BY CHRIS SIMPSON

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

2. In a bowl, whisk together flour, baking

June

“With the new day comes new strength and new thoughts.” —Eleanor Roosevelt

PHOTOGRAPH BY JESSICA ANTOLA

MARTHA STEWART LIVING

LOW & SLOW

TANDOORI-SPICED GRILLED CHICKEN For all the recipes, see page 97.

Divide and Conquer This Indian-inspired entrée will give you a newfound love for chicken halves. They take on the same juiciness and smoky flavor as a whole or spatchcocked bird, but are much easier to move around the grill. A spiced yogurt marinade tenderizes without turning the meat mushy, so you can slather it on well in advance. Then park the pieces over moderate indirect heat to prevent dryness, and crisp up the skin at the end with a hit of direct fire.

ALL FIRED UP

Summer’s here, and your barbecue is raring to go. The only question is how fast you need to get food on the table. Our recipes suit any speed, whether you’ve got seriously hungry folks on your hands, or time to tuck into a book while slow-cooking something delicious. Pick a lane, and rest assured: Where there’s a grill, there’s a way. PHOTOGRAPHS BY CHRISTOPHER TESTANI TEXT BY MICHELLE SHIH RECIPES BY SARAH CAREY, GREG LOFTS, AND LAURYN TYRELL

FIERY & FAST

HAWAIIAN TURKEY BURGERS

Lei It on Thick The Polynesian pairing of grilled pineapple and meat is an ‘80s trend we’re, like, totally stoked to welcome back. Season turkey patties with ginger, garlic, soy sauce, and sesame oil, and top them with tangy, buttery Havarti and slivers of pineapple hot off the grates. Sandwich the stack in a plush Hawaiian bun with lettuce, red onion, and a smear of kicky jalapeño mayo, and take a vacation without leaving your lanai.

LOW & SLOW

LAMB-SHOULDER BARBACOA

Love It Tender Grab a good book, because these smoky chile-lamb tacos practically cook themselves. An uninterrupted afternoon over indirect heat is just what a tough cut like the shoulder needs to collapse into a shreddable, succulent filling; finish by tossing poblanos and limes onto the grill for a nice char. The banana leaves lining the foil bundle are optional, but worth seeking out (try the freezer section), because they keep the meat extra-moist and give it a green, aromatic oomph. When it’s done, unfurl the leaves and put out fixings. We predict your flock will come running.

FIERY & FAST

GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH

Turn Up the Trimmings Meet the most memorable steak you’ve ever sliced. It’s a riff on bistecca alla Fiorentina, a celebratory Tuscan dish for a crowd that’s singed outside, mouthwateringly rosy inside, and capped with arugula and a splash of olive oil. We added fresh, crunchy celery and briny olives to punch up the greens, tossed them with lemon juice for extra brightness, and drizzled on garlic brown butter (it comes together over your stove or grill’s burner while the steak rests) in lieu of the traditional oil. A grating of peppery horseradish is the flavor-packed final touch.

LOW & SLOW

WHOLE GRILLED EGGPLANT WITH RICE PILAF

Let It Smolder Eggplants have a dark side—and it’s excellent. Roast them whole until the skin is charred, and the flesh goes soft and creamy. While the grill works its magic, prep the rest of the dish: Sauté broken vermicelli in butter until it’s toasty-brown, and throw in rice, onions, and broth for a Persian-inflected pilaf, the slippery noodles contrasting with the chewy rice. To serve, split the eggplants and top them with pomegranate molasses and lemony tahini sauce, then spoon the insides onto the herby, pistachio-scented pilaf and dust lightly with za’atar.

FIERY & FAST

ORANGE-GLAZED SHRIMP

Make Seafood Sizzle Sweet-and-sour lovers, this one’s for you. The secret ingredient in these tangy shrimp skewers is orange-juice concentrate, which packs an intensity that gets balanced by savory onion, acidic vinegar and pickled jalapeños, and earthy thyme. The shellfish cook quickly, but even so, brush on the sauce in thin layers so the sugars caramelize without burning. After four minutes over flames, slide them onto grilled bread to sop up every last drop of the juices—and by all means (formal table etiquette does not apply here), lick your fingers.

LOW & SLOW

GRILLED PORK LOIN WITH LEMONGRASS

Cut to the Chase The beauty of butterflying and rolling up a pork loin is that the marinade covers more of it, spicing up every bite. The night before (or up to two days ahead), slice the loin open, brush on the mixture inside and out, roll it, and truss it. Next, refrigerate and wait while our riot of bold flavors—lemongrass, shallots, soy and fish sauces, brown sugar—does its thing. A leisurely 40 minutes on the grill renders the pork tender. Then your job is a cinch: Just tuck it into lettuce wraps and top with fresh herbs and a quick-pickled carrot-daikon slaw.

FIERY & FAST

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS AND L AURYN T YRELL; PROP ST YLING BY TANYA GR AFF

GRILLED VEGETABLE PIZZAS

Give Pizza a Fresh Spin These weeknight-easy pies are full of surprises. Grill standout summer produce—mushrooms, zucchini, red onion, and kale (it’s especially tender now and crisps up quickly)—and pile it all onto rounds of store-bought flatbread. Sprinkle on pungent blue cheese and melty mozzarella to bring a mix of funk and gooeyness. Then, since you’ve skipped the usual marinara or pesto base, drizzle a French staple over them: a simple mustard vinaigrette. It offsets the rich cheeses and unites the vegetables into bites so satisfying, no one will notice you’re having salad for dinner.

THE SWEET

ESCAPE

When a design dynamo and her husband need a break from city life, they don’t have to go far. A 90-minute drive and a stress-melting ferry ride transport them to Fire Island, where they’ve updated a century-old cottage just enough to make coming together with family effortless. Welcome to the Village of Saltaire, where the living is easy, the showers are outdoors, and the sunsets are spectacular. PHOTOGRAPHS BY JESSICA ANTOLA TEXT BY DAN SHAW

A WELCOME SIGHT The front of the 1911 beach cottage—one of the first built by the Fire Island Beach Development Company, whose slogan was “Saltaire, a Children’s Paradise”— is wrapped with Miscanthus sinensis ‘Morning Light’ grass. “We love sitting on the porch and watching it dance in the wind,” says owner Alex Bates.

ROOM TO BREATHE The front-porch banquettes double as guest beds; Bates calls the hemp covering the cushions the “best fabric ever” because it holds its shape, gets softer with use, and is moldresistant. Most of the pillows are made from vintage Turkish rugs. After Hurricane Sandy in 2012, Bates stripped the raffia-and-rattan coffee table to its plywood core. The rattan chair is Indonesian; the floor is finished in Benjamin Moore high-gloss floor and patio paint in a custom white.

SERENE SCENES Left: The house’s walls, ceilings, and cabinets, and most of its floors, are painted in Fine Paints of Europe White 0001, in the Eurolux Gloss formula, which Bates loves because it reflects light and mimics the enamel finishes used on boats. The custom Cisco Brothers sofa from Dixon Rye is slipcovered in sturdy white linen; the throw pillows from Flint & Kent are made of vintage hemp and a rare, naturally brown cotton from Guatemala. On a side table that came with the house stands a vase from Bloomist and a sculpted clay head from Tunisia. Below: Atop an inherited jelly cabinet, homegrown dahlias spring out of a Peter Sheldon vase from Bloomist; the handthrown Bob Dinetz Pistachio pitcher is also from Bloomist. Bates found the fluted bowl at the Brimfield Antique Flea Market, in Massachusetts. The watercolor was a gift from her sister, who painted it.

HAPPY TO HOST

Instead of a built-in island, Bates and her husband, Andrew Hoffman, refinished a turn-of-the-century oak shop table from Bobo Intriguing Objects, in High Point, North Carolina, in Dark Watermark by Sydney Harbour Paint Company. Their Viking All refrigerator, which easily fits platters of clams or tomatoes, hides behind cabinets painted in Fine Paints of Europe White 0001, in the durable Eco Brilliant formula.

as the Village of as creative director and cofounder of Bloomist, an online retailer Saltaire on Fire Island, a sliver of sandy, forested land of small-batch home goods. off the southern shore of Long Island, New York. Bates and Hoffman, a former menswear executive who now Cars are forbidden, the “streets” are narrow wooden board- lends his expertise to Flint & Kent, have deliberately kept the walks, and residents bike or walk barefoot to the bay and three-bedroom, 1,200-square-foot cottage rustic and true to ocean beaches, often pulling their belongings behind them in its heritage. It wasn’t until 2013, after Hurricane Sandy flooded red wagons. Those qualities won over Alex Bates and Andrew it with 14 inches of water, that they embarked on renovations. Hoffman as young parents 30 years ago, when they began rent- “I finally built my dream kitchen,” says Bates. It has custom ing summer houses there as a getaway from their place on cabinetry, and undercounter freezer drawers she calls “game Manhattan’s Upper West Side. Their then-6-year-old daughter, changers” because they made way for a 36-inch Viking All Katie, encouraged them to put down roots. “She said to me, refrigerator she can fill for gatherings and guests—including ‘Mommy, you know, I have friends who keep the same house Katie, who lives in New York and visits regularly. (Their other daughter and son live in Vermont and Colorado, respectively.) every year,’” says Bates. Since then, the Bates-Hoffman clan has returned to the same The sole bathroom was refurbished too, but left intentionally 1911 cedar-shingled cottage they bought 25 years ago. The spare. “We only take showers indoors a few times a year,” she couple have decorated with a light touch, incorporating many says. “We have an outdoor one that we use all the time.” pieces inherited from the previous owner. Even the garden furBates never tires of Fire Island’s isolation from the mainland, niture has a pedigree: It belonged to Bates’s grandparents, who or its low-key social scene. “The minute you get on the ferry, ran their family’s bygone Buffalo, New York, department store, your shoulders relax and your stress dissipates,” she says. “Getcalled Flint & Kent. That’s also the name she chose for her new ting dressed up here means putting on lipstick.” It’s no wonder home-furnishings line, and the design consultancy she began she spends much of the spring and fall here as well. “I set up nine years ago after working in executive creative roles at my office on the porch, and when I need a break, I dig in the Macy’s, Martha Stewart Living Omnimedia, and West Elm. Many garden,” she says. “And at the end of the workday, I walk to the of the home’s textiles arrived via her other current endeavor, bay and watch the sunset.” HERE ARE FEW PLACES AS CAREFREE

CASUAL DINING Left: A rustic table on the front porch is also Bates’s home office. Around it are midcentury Norman Cherner moldedplywood chairs and a junk-shop find she painted black. She collected the straw totes on spring vacations in the Bahamas; the tobacco-drying basket above the doorway is another Brimfield score. Below: “The sound of summer is a screen door banging,” says Bates, who hung an exit sign (also from Brimfield) over the front entrance.

SEE EVEN MORE

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

Hover your phone over this smart code, or go to marthastewart.com/fireisland, to look at additional photos of Alex Bates’s Fire Island cottage.

CALM QUARTERS Opposite: In the master bedroom, crisp Matteo linens contrast with stonewashed shams from The Citizenry and a Tunisian hayek checkerboard wool throw. Bates bought the upholstered headboard years ago at West Elm; the painting was a Mother’s Day gift from her husband. Two stacked tables, found on a trip to India, improvise a nightstand, and a vintage goatskin and a Flint & Kent Tunisian halfa grass rug layer in texture. Outside, wisteria and highbush blueberry bushes offer privacy.

PHOTOGRAPHS BY CHRIS SIMPSON TEXT BY KEVIN WEST RECIPES BY SHIRA BOCAR

CRYSTAL

CLEAR 82

After “retiring” to the Caribbean isle of Bequia, a longtime Living photographer and his wife have carved out a sublime second act. Their three-year-old company, Grenadine Sea Salt, produces artisanal seasonings harvested from local waters and finished in the hot tropical sun. Step on shore for a taste of their good life.

Mango, Papaya, and Melon Salad For all the recipes in this story, see page 100.

Grenadine Sea Salt’s turmericchile blend brings out the fresh, vibrant flavors in a tropical salad. Opposite: Bequia’s main harbor, Port Elizabeth.

HE WORLD’S LARGEST salt deposit is in the

open ocean. Seawater is about 3.5 percent sodium chloride, with touches of potassium, magnesium, calcium, and fluoride. Boil off the liquid and trace minerals, and you get the refined table variety, pure NaCl, which sprinkles freely from a shaker on even the most humid day once calcium silicate is added to prevent caking. If, on the other hand, you let a quart of clear seawater from the southern Caribbean Sea evaporate under the tropical sun in a patented solar still, what you have is an ounce jar of crackly, mineral, curiously flavorful finishing salt that its creator, retired food photographer and film director Jerry Simpson, calls “wild” salt. Simpson founded Grenadine Sea Salt three years ago on the tiny Caribbean outpost of Bequia (pronounced BEK-way); it’s part of the island nation of St. Vincent and the Grenadines, a group of volcanic outcroppings within the larger arc of the Lesser Antilles. After a career spent around chefs and artisanal makers, he was ready for a retirement project combining good food and sustainability. “Knowing how clean the water is here, I thought about salt,” says Simpson, who moved to the isle with his wife and collaborator, Elizabeth Watt, a former food stylist and photographer. “I’d always had an interest in the sea.” It’s fair to say Simpson has seawater in his veins—he spent his Long Island childhood swimming, surfing, and sailing. He first saw Bequia some 28 years ago on a jaunt over from Mustique, a getaway for royals and rock stars. (Princess Margaret, David Bowie, and Mick Jagger have all romped there.) “I formed

Clockwise from above: Turmeric and Scotchbonnet chiles for the St. Vincent Blend grow on the island, which was once covered with sugarcane plantations. A pastel scene greets arriving sailors. Jerry Simpson and Elizabeth Watt, who styled many Living food features over the years, head out on the

water. Opposite, clockwise from top left: Mahi-mahi fillets are rubbed with salt, thyme, and lemon zest before hitting the grill. Simpson harvests seawater with employee Tianna Byron. Later, he welcomes visitors at the “salt store” and gives tours of the company’s restored 18thcentury sugar mill nearby.

Grilled Salt-Rubbed Fish Sandwich

friendships and kept coming back,” he recalls. With him were his first wife and their three children—one of whom, photographer Chris Simpson, has followed in his dad’s footsteps and shoots frequently for Living. He took these pictures during a recent visit. Jerry Simpson’s touchstone for artisanal sea salt was French fleur de sel, which is harvested from open-air evaporation ponds. That method wouldn’t work in a climate of tropical downpours, so he devised a shallow evaporator pan tented with glass: the solar still. “The sun is our only machine,” he says. The first test batches came in sugar-white, with a mixture of glassy flakes that crystallized on the water’s surface—the equivalent of fleur de sel—and crunchy grains that sank to the bottom. He sent samples to chef friends in New York, who were struck by its distinct taste. Living food editor at large Shira Bocar describes it as “ancient,” with pronounced minerality and hints of chlorophyll—qualities Watt attributes to trace elements in the water around Bequia’s volcanic shores. Today, Grenadine Sea Salt has five full-time employees and is adding stills to double production, to around 200 pounds a week. Simpson and Watt have also developed a line of blends made with local ingredients, such as coconut, nutmeg, turmeric, lime, and mango, to enhance their unfussy island cooking—the inspiration for the specialties on these pages. At home, if the couple’s “wild” salt clumps up as it pulls moisture from the air, Simpson has a natural solution for that, too. He spreads it on a dark plate and sets it near a sunny window—an improvised solar still—until it again falls as freely as beach sand.

Food shopping on Bequia calls for a visit to the dayboat fishermen who dock at Port Elizabeth and sell the day’s catch, including spiny lobster, tuna, and mahimahi. Opposite: Large flakes of natural finishing salt add texture and intensify the flavors of lobster salad with crispy tostones, the Caribbean’s addictive twice-fried plantains.

Lobster Salad With Tostones

CoconutCaramel Popcorn

Crackly sea salt and dark-brown sugar are a stellar combo on cocktail-hour popcorn. Rather than salting the rims of their glasses, Simpson and Watt like to send a dusting of their coconut-sea-salt Bequia Blend right over the ice cubes.

FOOD ART DIRECTION BY RYAN MESINA; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY TANYA GR AFF

Mango– Passion Fruit Mojitos

Cilantro Rice Bowl With Poached Eggs and Greens

Clockwise from above: The island-sourced cinnamon and nutmeg in the company’s Canouan Blend give warmth to poached eggs. Natural sea salt mingles with the mango-lime Mustique Blend. Coconut palms sway over Spring Bay. Employee Jovan Williams harvests coconuts.

A GRAND ENTRANCE In 1851, on the highest point in Lexington, Madison Conyers Johnson— Kentucky’s former attorney general, a confidant of Lincoln’s, and an amateur astronomer— built Botherum in honor of his wife, who had died in childbirth. The ornate wrought-iron lookout on top was designed for stargazing.

LUSH LAYERS Native Virginia creeper and pretty, double-petal ‘Diamond Ball’ clematis from Proven Winners cover the concrete blocks in Carloftis’s 30-by60-foot walled garden. “The clematis is a beautiful color, and blooms all summer long,” he says.

KENTUCKY CLASSIC

For three decades, landscape designer Jon Carloftis fantasized about owning a historic property in Lexington called Botherum. When it finally became available, he didn’t let a dense forest of weeds or a raucous crew of raccoons scare him away. He pulled on his boots, got to work, and in one whirlwind year created the sprawling southern garden of his dreams. PHOTOGRAPHS BY NGOC MINH NGO | TEXT BY MONICA MICHAEL WILLIS

3 1

THE LAY OF THE LAND 1. “I like easy, breezy gardens,” says Carloftis, who filled each quadrant of this scheme with low-maintenance Asiatic lilies, peonies, purple veronica, and self-seeding foxgloves and ‘White Queen’ cleome. 2. Illinois-based Longshadow Planters made dry-cast limestone replicas of Botherum’s original urns; Carloftis planted them with spiral topiaries. 3. “The armillary sphere provides a focal point without being over-the-top,” he says of this reproduction of an ancient tool used to model the night sky. 4. Flanked by spindly red-maple volunteers, a commanding, nearly twohundred-year-old sugar maple provides a verdant privacy screen as well as welcome shade in summer. 5. Four cedar obelisks, which he designed and painted white, anchor each quadrant and draw eyes upward. 6. “Repetition of a shape within a smaller garden area makes me happy,” says Carloftis, whose ‘Green Mountain’ boxwood parterre, or formal pattern of shrubs, is dotted with spheres. 7. ‘Emerald Green’ arborvitae were trained over a metal frame and tied together with string to form graceful arches at the east and west entrances.

I 7

garden designer Jon Carloftis got the call he’d been waiting for since his undergrad days at the University of Kentucky. Botherum, an 1851 Greek Revival house he’d been dreaming about for nearly three decades, had come on the market. Tucked behind a six-foot stone wall on a quiet one-way street, the 169-year-old home sits on nearly an acre of land smack in the middle of downtown Lexington. Carloftis had first seen the place when he bartended a party there his senior year. “I remember looking up as I entered the hallway that led to the bar and wondering, Who on earth would build an 18-foot octagonal ceiling in such a tiny space? Then I immediately thought, Someone I’d like to meet!” he says with a laugh. “It was 1984, and I decided then and there that if the house ever came up for sale, I’d figure out a way to buy it.” Almost 30 years later, he did just that. It was a happy ending—and a bumpy beginning. “That first day, it was like walking through a haunted house, and the smell was almost unbearable,” recalls Carloftis. Empty for 15 years, the antebellum residence had a leaky roof; neglected, overgrown gardens; and a rowdy bunch of raccoons squatting in the basement. But he remained optimistic: “I grew up without TV. I read lots of books, and I knew I could figure things out,” says the designer, who was raised on a farm in eastern Kentucky N THE SPRING OF 2012 ,

A CHARMING SPOT Carloftis, shown here with his 12-year-old yellow Lab, Lily, repurposed a drab outbuilding into an alabaster potting shed for his vegetable garden. He filled Botherum’s signature urns with fragrant angel’s-trumpets (Brugmansia spp.) and pineapple sage.

with five siblings and has built a flourishing landscape practice the spirit of its past. “I wanted the garden to reveal itself fully since his first commission in 1988. Instead of recruiting restora- from inside the house,” says Carloftis, who designed the space tion experts, Carloftis and his then-partner, Dale Fisher, rolled while looking out of his windows, using the front entrance and up their sleeves and served as the contractors on the renovation, hallways as sight lines. In short order, he restored an existing agreeing to tackle the house first, then the grounds. “We shook walled garden and planted a formal boxwood one, complete hands on it, but of course I couldn’t help but work on the gardens with Grecian statues and classical urns and obelisks. He repursimultaneously,” admits Carloftis. posed the former service alley as a shady woodland run for his Before sinking a single plant in the ground, he hauled away yellow Labrador retrievers, Lily and Gertrude. And he moved a 70 uninvited black walnuts, honeysuckles, and locust saplings garden shed with a striking peaked roof from the front driveway and trees, then dug in ‘Bracken’s Brown Beauty’ magnolias and to his six-square vegetable plot to create a focal point, as well evergreens along the fence line for privacy. Telephone poles as—here’s the genius stroke—to block a view of neighboring came down, underground power cables were laid, circa-1900 condos and a parking lot. pipes were swapped for new water lines, and cracked walkways Remarkably, says Carloftis, the project was finished in a record were rebuilt. The pair also gave some much-needed TLC to the one year and six days, and went on to win the prestigious Presproperty’s important, albeit neglected, heritage trees, including ervation Project Award from the Kentucky Heritage Council. an enormous ginkgo and a stately sugar maple, both planted But the real reward is that rather than having completed the sometime in the 19th century by Madison Conyers Johnson, project and moving on, Carloftis gets to wake up in this little Botherum’s original owner. slice of heaven each day. “Even if I won $100 million in tomorWith the landscape’s thorniest challenges resolved, the plants- row’s lottery, there’s no place on earth I’d rather be,” he says. man studied historic photographs of the property to channel “Botherum is my forever home. It was meant for me.”

EASY DOES IT From left: In the formal garden, a limestone cherub overlooks Digitalis x mertonensis and D. purpurea ‘Sugar Plum’, and a combination of dwarf Asiatic lilies (‘Tiny Crystal’, ‘Tiny Invader’, and ‘Tiny Toons’) that don’t require pruning or staking—“I’m drawn to common plants that work,” says Carloftis. A 25-year-old teak bench, peppered with lichens, rests in the walled garden. In a shadier woodland plot, variegated Solomon’s seal (Polygonatum odoratum ‘Variegatum’) and velvety Stachys byzantina ‘Big Ears’ complement the chartreuse foliage of a ‘Gold Heart’ bleeding heart.

LIVING HISTORY Botherum’s first owner planted the giant ginkgo that shades the elegant front entrance, with its Corinthian columns and dentil molding. The exotic tree was a present from his friend Kentucky statesman Henry Clay, who’d been given several saplings from Japan in the mid-19th century, says Carloftis.

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

SPICE WORLD Locally grown nutmeg (shown) and cinnamon are ground into Grenadine Sea Salt’s Canouan Blend, which lends aromatic warmth to sweet and savory dishes alike. For a rice-bowl recipe featuring the seasoning, see page 101.

JUNE 2020

PHOTOGRAPH BY CHRIS SIMPSON

Recipe Index STARTERS, SALADS, SOUPS & SIDES Mango, Papaya, and Melon Salad 100 Manhattan Clam Chowder 61 New-England Clam Chowder 61 Red, White, and Blue Potato Chips 19 MAINS Chicken Paillard With Caprese Panzanella recipe card Cilantro Rice Bowl With Poached Eggs and Greens 101 Curried LentilSalmon Salad recipe card Greg’s Campfire Breakfast Hash 58 Grilled Pork Loin With Lemongrass 99 Grilled Porterhouse With Brown Butter and Horseradish 98 Grilled SaltRubbed Fish Sandwich 100 Grilled Vegetables and WhiteBean Fattoush recipe card

Romaine With Snap Peas, Bulgur, and Shrimp recipe card

TandooriSpiced Grilled Chicken 97 Whole Grilled Eggplant With Rice Pilaf 98 BEVERAGES Mango– Passion Fruit Mojitos 101 Rosé Sangria With Nectarines and Strawberries 18 Strawberry Slushy 56 YellowWatermelon Margaritas 18 DESSERTS Baked Pineapple 22 CoconutCaramel Popcorn 100 CoconutStrawberry Granita 22 Lemon Cake With Raspberry– Cream Cheese Frosting 64 OTHER Carrot-andDaikon Pickle 99

Grilled Vegetable Pizzas 99 Hawaiian Turkey Burgers 97

Herb-Roasted Pecans 19

Lobster Salad With Tostones 100 OrangeGlazed Shrimp 98

PAGE 68

Lemony Tahini Sauce 98 Pepper Vinegar 101 Strawberry Salsa 56 Tartar Sauce 100

resealable plastic bag and refrigerate at least 12 hours and up to 1 day. Bring to room temperature 1 hour before grilling.

1 onion, chopped

3. Prepare grill for direct- and indirect-heat cooking (push coals to one side of a charcoal grill, or turn off one side of a gas grill after preheating). Brush grates with oil. Place chicken over indirect heat, bone-side down, with legs closest to heat source. Cover grill and cook, maintaining a temperature of about 400˚, until a thermometer inserted into thickest part of breast (nearest but not touching bone) registers 150°, 40 to 50 minutes. Transfer to direct heat and cook, uncovered, flipping a few times, until charred in places and just cooked through, about 10 minutes more. Let stand 15 minutes before serving with chutneys, pickles, cucumbers, and mint.

2 cloves garlic

ACTIVE TIME: 1 HR.

Strawberry– Goat Cheese Tartine 56

Feta-andButtermilk Dip 19

Lamb-Shoulder Barbacoa 97

ALL FIRED UP

Tandoori-Spiced Grilled Chicken For juicy chicken on the bone, keep the indirect heat moderate and consistent. When you move the pieces over direct heat at the end to crisp up the skin, watch them carefully— the yogurt in the marinade can burn. 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1 teaspoon fennel seeds

2 tablespoons grated fresh ginger (from a 2-inch piece) 3 tablespoons vegetable oil, plus more for grill

½ teaspoon ground turmeric ½ cup plain yogurt (not Greek) Kosher salt 1 whole chicken (about 3½ pounds), split in half down the spine, backbone removed Mango chutney, coriander chutney, Indian pickles (all available at kalustyans.com), sliced cucumbers, and fresh mint, for serving

3. Stir together mayonnaise and

jalapeño. Spread buns with mayonnaise mixture and use to sandwich patties, pineapple, lettuce, and onion. ACTIVE/TOTAL TIME: 45 MIN.

| SERVES: 4

| TOTAL TIME: 14 HR.

Hawaiian Turkey Burgers 1 small red onion, thinly sliced 1 pound ground turkey (preferably dark meat) 4 teaspoons minced fresh ginger (from a 1-inch piece) 2 teaspoons minced garlic (from 1 to 2 cloves) 2 teaspoons reduced-sodium soy sauce 2 teaspoons toasted sesame oil Kosher salt Vegetable oil, for grill

heat, toast cumin, coriander, and fennel seeds until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. In a food processor, purée onion, garlic, and ginger to a fine paste, 30 seconds. Heat oil in skillet over mediumhigh. Add onion mixture and cook until translucent, 4 to 5 minutes. Stir in spice mixture and turmeric. Let cool completely, then stir in yogurt and 11/4 teaspoons salt.

8 thin slices pineapple (from ½ cored pineapple)

over chicken; then gently separate skin from breast and rub more under skin on each side. Place in a

2. Brush grates with vegetable oil. Grill pineapple until lightly charred on both sides and softened, 4 to 5 minutes. If desired, grill split sides of buns until lightly charred, about 30 seconds. Grill patties until slightly charred and just cooked through, 6 to 8 minutes a side. In last minute of cooking, top each with cheese, cover grill, and let melt.

50 MIN. | SERVES: 4

1. In a medium skillet over medium

2. Rub some of yogurt mixture all

with salt. (Patties can be made a few hours ahead and refrigerated.)

4 King’s Hawaiian Sweet hamburger buns or brioche buns 2 ounces Havarti, thinly sliced

1/3 cup mayonnaise ½ jalapeño or serrano pepper, chopped (ribs and seeds removed for less heat, if desired)

Green-leaf lettuce, for serving

1. Preheat grill to high. Cover onion with cold water and let stand 10 minutes; drain and pat dry. Mix together turkey, ginger, garlic, soy sauce, and sesame oil. Shape into four 4-ounce patties, then flatten each to 1 inch thick and season

Lamb-Shoulder Barbacoa Latin and Asian markets carry banana leaves, as do many grocery stores (in the freezer section). If you can't find them, simply line the foil with parchment before wrapping.

2 dried ancho chiles ( ¾ ounce total), stemmed and seeded 4 teaspoons packed lightbrown sugar 1 small chipotle in adobo sauce 2 teaspoons grated lime zest plus 2 tablespoons fresh juice, and 3 halved limes for grilling 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon ground cinnamon 1 teaspoon ground cumin Kosher salt and freshly ground pepper 2 cloves garlic

¾ cup coarsely chopped white onion, plus more for serving 1 piece butterflied boneless lamb shoulder (2 to 3 pounds)

MARTHA STEWART LIVING

The Workbook 3. In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.

2 banana leaves, thawed if frozen (optional) 3 poblano chiles, seeded and quartered Corn tortillas, salsa verde, sliced radishes, and Mexican crema or sour cream, for serving 1. Place chiles in a bowl; pour hot water over just to cover. Let stand until softened, 10 minutes. Reserve 3 tablespoons soaking liquid; drain. Transfer chiles to a blender with brown sugar, chipotle, lime zest and juice, oil, spices, ¾ teaspoon each salt and pepper, garlic, onion, and reserved soaking liquid. Blend to a fine paste. 2. Cut lamb into two equal-size pieces; season both with salt and pepper. Rub chile paste all over both pieces, place in a resealable plastic bag, and refrigerate at least 1 hour and up to 1 day. Bring to room temperature 1 hour before grilling. 3. Prepare grill for direct- and

indirect-heat cooking. Place a banana leaf on top of two sheets of heavy-duty foil. Lay a piece of lamb in center of leaf, folding leaf up and over to fully cover. Repeat with remaining banana leaf and piece of lamb. Place over indirect heat, cover grill, and cook, maintaining a temperature of 325˚ to 350˚, until lamb is fork-tender, 2 to 2½ hours. Carefully open parcels and continue to grill, still covered, until juices have reduced and lamb begins to crisp at edges, about 20 minutes more. 4. Meanwhile, lightly drizzle

poblanos and halved limes with oil and season with salt. Grill over direct heat, turning occasionally, until charred in places and poblanos are tender, 6 to 8 minutes. Transfer to a platter. Just before serving, grill tortillas over direct heat, uncovered, flipping once, until charred in places, about 1 minute. Immediately wrap in a clean kitchen towel to keep warm and pliable. Remove parcels from grill and shred lamb into large pieces. Serve with tortillas, grilled poblanos and limes, onion, salsa, radishes, and crema. | TOTAL TIME: 5 HR. 20 MIN. | SERVES: 6 TO 8 ACTIVE TIME: 45 MIN.

JUNE 2020

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4

3. Stir together pomegranate

Grilled Porterhouse With Brown Butter and Horseradish

molasses and cinnamon. Slash open eggplants; drizzle with molasses mixture and a few tablespoons tahini sauce. Top pilaf with pistachios, parsley, and za’atar. Scoop flesh from eggplants, spoon over pilaf, and serve with more tahini sauce.

For this recipe, ask your butcher to cut your porterhouse two inches thick. If you can only find 1-to-1¼-inch steaks, swap in two and grill them over direct heat for just three to four minutes a side for medium-rare.

ACTIVE TIME: 40 MIN.

1 porterhouse steak (2 inches thick; 2 pounds), room temperature, patted dry Kosher salt and freshly ground pepper Vegetable oil, for grill

Whole Grilled Eggplant With Rice Pilaf 2 large eggplants (about 2½ pounds total)

3 cloves garlic, smashed and peeled

Extra-virgin olive oil, for rubbing

1 cup sliced celery, plus ¼ cup leaves

¼ cup pitted, sliced green olives, such as Castelvetrano 1 tablespoon fresh lemon juice Fresh peeled horseradish, for serving 1. Prepare grill for direct- and indirect-heat cooking. Season steak generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side. Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125° for medium rare, 8 to 10 minutes more. 2. Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat, swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.

| TOTAL TIME: 1 HR.

30 MIN. | SERVES: 4

4 tablespoons unsalted butter

1 cup packed arugula

brown, 2 to 3 minutes. Add rice and onion; cook, stirring frequently, until they start to turn translucent, 3 to 4 minutes more. Add 1 teaspoon salt, 1/4 teaspoon pepper, and broth. Bring to a boil, then cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, 15 to 18 minutes. Let stand, covered, 10 minutes. Uncover; fluff with a fork.

2 tablespoons unsalted butter 1½ ounces vermicelli, angel hair, or spaghetti, broken into 2-inch pieces (a scant ½ cup) 1 cup long-grain white rice 1 small onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 cups low-sodium chicken or vegetable broth, or water 2 tablespoons pomegranate molasses (available at kalustyans.com)

Lemony Tahini Sauce 1 teaspoon minced garlic (from 1 clove) Kosher salt

½ cup tahini 2 tablespoons fresh lemon juice

Sprinkle garlic with a pinch of salt; mash into a paste with the side of a knife. Transfer to a bowl; add tahini, lemon juice, and 1/4 cup water. Whisk until smooth; season with salt. Stir in more water if needed, a little at a time, until thin enough to drizzle. Sauce can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving. ACTIVE/TOTAL TIME: 5 MIN. MAKES: ABOUT 1 CUP

½ teaspoon ground cinnamon Lemony Tahini Sauce (recipe follows), chopped pistachios and parsley, and za’atar, for serving 1. Prepare grill for direct- and

indirect-heat cooking. Rub eggplants with oil to lightly coat. Grill over direct heat, turning a few times, until charred all over, 12 to 15 minutes. Transfer to indirect heat and continue cooking, maintaining a temperature of 400˚, until collapsed and very soft, 18 to 22 minutes more. 2. Meanwhile, melt butter in a

medium saucepan over mediumhigh heat. Add pasta and cook, stirring frequently, until golden

Orange-Glazed Shrimp 1 tablespoon extra-virgin olive oil, plus more for brushing

¾ cup minced onion (from 1 small)

1 tablespoon minced garlic (from 3 cloves) 1 tablespoon minced fresh thyme leaves Kosher salt 1½ cups orange-juice concentrate, thawed (from a 12-ounce container)

¼ cup packed light-brown sugar 1 tablespoon distilled white vinegar 1 to 2 tablespoons chopped pickled jalapeños 24 large shrimp, peeled and deveined (1 pound)

6 cloves garlic, smashed and peeled

4 thick slices rustic bread, such as pan Pugliese

4 stalks lemongrass, thinly sliced

1. Heat oil in a small saucepan

1 medium shallot, chopped

over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving. 2. If using wooden skewers, first

soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp. 3. Preheat grill to high; brush

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Grilled Pork Loin With Lemongrass

grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil. Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side. ACTIVE TIME: 30 MIN.

¼ cup vegetable oil 1 teaspoon dark soy sauce (optional) 2 tablespoons Thai or Vietnamese fish sauce 2 tablespoons brown sugar 1 piece pork loin (about 2 ¾ pounds), fat cap attached Kosher salt Carrot-and-Daikon Pickle (recipe follows), for serving Thai or Vietnamese chili sauce, such as Mae Ploy sweet chili sauce, for serving Red- or green-leaf lettuce and fresh herbs, such as basil and cilantro, for serving 1. In a food processor, pulse garlic

to chop, then add lemongrass and pulse until finely chopped. Add shallot and pulse to create a fine paste. Pulse in oil, soy and fish sauces, and brown sugar until smooth. 2. Butterfly pork loin: Place pork on a cutting board vertically

(with short sides at top and bottom). Using a large, sharp knife, and starting at top, cut lengthwise down the center, almost all the way through but leaving a hinge of about ½ inch (A). Unfold, as if opening a book. With knife blade parallel to cutting board, slice through left side of loin, opening meat as you go, and again leaving a hinge (B). Repeat with right side. If needed, pound loin to an even thickness with a meat mallet. Season with salt, then rub half of lemongrass paste all over meat. Re-form into original shape, tie with kitchen twine at 2-inch intervals, and wrap in plastic. Refrigerate at least 8 hours and up to 1 day. Bring to room temperature 1 hour before grilling. 3. Prepare grill for direct- and indirect-heat cooking. Remove pork from plastic; place over indirect heat, cover, and cook, maintaining a temperature of about 400˚, 20 minutes. Brush with remaining lemongrass paste and continue cooking, covered, until a thermometer inserted into thickest part of pork registers 135°, about 15 minutes. Transfer to direct heat and cook, uncovered, turning frequently, until charred in places and thermometer registers 138˚, about 5 minutes more.

2 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1½ teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil, plus more for brushing 12 ounces shiitake- or portobello-mushroom caps, or a combination

1 bunch lacinato kale, thick stems and center ribs removed

15 MIN. | SERVES: 6 TO 8

1 medium red onion, peeled and cut into ½-inch-thick rounds

Carrot-and-Daikon Pickle

4 store-bought flatbreads, such as Stonefire naan

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 10 HR.

Kosher salt 1 cup unseasoned rice vinegar

¼ cup sugar 2 teaspoons coriander seeds 2 cloves garlic, smashed and peeled B

Grilled Vegetable Pizzas

then thinly slice and serve with pickles, chili sauce, lettuce, and herbs.

1 serrano chile, thinly sliced

SERVES: 4

| TOTAL TIME: 50 MIN.,

PLUS 1 DAY | MAKES: ABOUT 4 CUPS

4. Let pork stand about 10 minutes,

10 ounces daikon, peeled and cut into thin matchsticks (about 2 cups)

| TOTAL TIME: 40 MIN.

ACTIVE TIME: 20 MIN.

2 medium zucchini, sliced lengthwise into ½-inch-thick planks

2 carrots, peeled and cut into thin matchsticks (about 2 cups)

then drain any accumulated liquid. Combine vinegar, sugar, coriander seeds, and garlic in a small pot; bring to a boil. Pour over carrot-daikon mixture. Let cool completely, then refrigerate in an airtight container at least 24 hours and up to 1 month.

In a heatproof bowl, toss together carrots, daikon, chile, and 1 tablespoon salt; let stand 30 minutes,

12 ounces low-moisture mozzarella, such as Polly-O, shredded 3 ounces blue cheese, crumbled 1. Prepare grill for direct- and

indirect-heat cooking. In a bowl, whisk together vinegar, mustard, and oregano; season with salt and pepper. Slowly whisk in oil; set aside. Brush mushrooms, zucchini, kale, and onion with oil; season with salt. 2. Grill mushrooms over direct heat 6 to 10 minutes, depending on size. Flip mushrooms; add

MARTHA STEWART LIVING

The Workbook zucchini and onion to grill and cook 5 minutes more. Flip zucchini and onion; add kale to grill. Continue cooking, flipping kale once, until everything is charred in places and cooked through, 3 to 4 minutes more. Transfer to a platter or board. Top flatbreads evenly with about two-thirds of mozzarella. Divide mushrooms and vegetables evenly among flatbreads. Sprinkle with remaining mozzarella and blue cheese. 3. Place pizzas over indirect heat and grill, covered, maintaining a temperature of about 400˚, just until bread is charred in places and mozzarella melts, 7 to 9 minutes (if bread isn’t crisping along bottom and edges, transfer pizzas to direct heat in last minute of cooking). Drizzle with vinaigrette and serve warm. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4

CRYSTAL CLEAR PAGE 82

1 teaspoon Dijon mustard 1 tablespoon chopped scallion Kosher salt

In a bowl, combine mayonnaise, pickles, vinegar, capers, mustard, and scallion; season with salt. Sauce can be refrigerated in an airtight container up to 3 days. ACTIVE/TOTAL TIME: 10 MIN.

Grilled Salt-Rubbed Fish Sandwich

Finely grated zest of 1 lemon, plus wedges for serving Grenadine Original Wild One sea salt (available at grenadineseasalt.com) and freshly ground pepper 4 mahi-mahi, striped-bass, grouper, or other whitefish fillets (each 6 ounces), skins removed Extra-virgin olive oil, for drizzling 4 hoagie or other soft rolls, split

1 mango, peeled, seeded, and cut into ¼-inch slices

½ honeydew melon, peeled, seeded, and cut into ¼-inch slices

½ English cucumber, peeled and thinly sliced 1 to 2 tablespoons honey 1 lime, halved Grenadine St. Vincent Blend turmeric-chile sea salt (available at grenadine seasalt.com), for serving

100

You can also use a pound of shrimp in this recipe; just reduce the cooking time by two minutes. Or, if using two 8-ounce lobster tails instead of four 4-ounce ones, increase the cooking time by four minutes.

1 large tomato, sliced, for serving

6 tablespoons fresh lime juice, plus wedges for serving

1 teaspoon salt, and 1½ teaspoons pepper in a small bowl. Sprinkle mixture over all sides of fillets. 2. Preheat grill to medium-high.

Drizzle fillets with oil, then grill, flipping halfway through, until opaque and cooked through, 4 to 5 minutes a side. Transfer to a plate. Grill rolls, cut-sides down, until toasted and golden, about 30 seconds. Top bottom half of each roll with tartar sauce, a fish fillet, lettuce, and tomato; add top halves and serve. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4

Tartar Sauce ½ cup mayonnaise 2 tablespoons chopped dill pickles

ACTIVE/TOTAL TIME: 20 MIN. | SERVES: 4 TO 6

1 tablespoon capers, drained, rinsed, and chopped

1 tablespoon white-wine vinegar

4. Lightly mash sliced avocado

onto tostones. Top with lobster mixture. Serve with lime wedges. ACTIVE TIME: 35 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 4

Kosher salt 4 lobster tails (each 4 ounces)

Arrange fruits and cucumber on a platter. Drizzle with honey and squeeze with lime halves. Sprinkle with salt; serve.

JUNE 2020

Lobster Salad With Tostones

4 leaves Boston or Bibb lettuce, for serving

1. Combine thyme, lemon zest,

1 small papaya, peeled, seeded, and cut into ¼-inch slices

3. Transfer fried plantains to a cutting board and, using the bottom of a measuring cup, flatten to 1/4 inch thick (craggy edges are good). Bring oil temperature back to 375°. Working in batches, fry flattened plantains (tostones) again until golden and crisp, 2 to 3 minutes. Transfer to rack; immediately season with sea salt.

1 tablespoon fresh thyme leaves

Tartar Sauce (recipe follows), for serving

Mango, Papaya, and Melon Salad

| MAKES: 3/4 CUP

2. Heat 2 inches vegetable oil in a heavy-bottomed pot until a thermometer registers 375°. Set a wire rack inside a rimmed baking sheet. Trim both ends of plantains. Score plantain peels lengthwise with the tip of a paring knife and remove; cut plantains diagonally into 1-inch rounds. Working in batches, fry, turning, until golden and tender, 3 to 4 minutes. Transfer to rack with a slotted spoon.

2 tablespoons minced jalapeño

¼ cup chopped fresh cilantro leaves

¼ cup thinly sliced scallions (from 1 to 2) 2 tablespoons extra-virgin olive oil Grenadine Original Wild One sea salt (available at grenadineseasalt.com) Vegetable oil, for frying

Coconut-Caramel Popcorn 3 tablespoons extra-virgin coconut oil

½ cup popcorn kernels 1½ cups unsweetened coconut flakes

2 large green plantains

1 cup packed dark-brown sugar

1 avocado, thinly sliced

1 stick unsalted butter, cut into pieces

1. In a pot, bring 10 cups water

to a boil. Season with 1 tablespoon kosher salt; reduce heat to a simmer. Add lobster and cook until bright red and opaque, about 4 minutes. Transfer to a plate; let cool completely. Using kitchen shears, cut each shell along length of tail. Remove meat and chop into ½-inch pieces. Combine lobster meat with lime juice, jalapeño, cilantro, scallions, and olive oil. Season with sea salt.

¼ cup light corn syrup ½ teaspoon pure vanilla extract 1 teaspoon Grenadine Original Wild One sea salt (available at grenadineseasalt.com) 1. Preheat oven to 250°. Line a rimmed baking sheet with parchment. Heat oil and 3 popcorn kernels in a large, heavy pot over medium-high until kernels have

popped. Add remaining kernels; swirl to coat in oil. Cover pot and remove from heat 30 seconds. Return to heat and cook, covered, until popping slows, 2 to 3 minutes. Immediately transfer popcorn to a large heatproof bowl; stir in coconut. 2. In a saucepan, bring brown sugar, butter, and corn syrup to a boil over medium-high heat. Cook until slightly thickened, 3 minutes. Remove from heat; stir in vanilla. Pour over popcorn, stirring to coat. Transfer mixture to prepared baking sheet, spreading in an even layer. Sprinkle with salt and bake, stirring occasionally, until just golden, 45 to 50 minutes. Let cool completely. Caramel popcorn can be stored in an airtight container at room temperature up to 3 days.

In each of 4 sturdy glasses, muddle 5 mint leaves until they start to break down, a few seconds. In a blender, purée mango, passionfruit juice, simple syrup, lime juice, and ½ cup water. Stir in both rums. Fill glasses with ice; top with cocktail. Garnish each glass with passion-fruit seeds and a mint sprig. Sprinkle ice cubes with a pinch of sea salt; serve. ACTIVE/TOTAL TIME: 15 MIN.

| SERVES: 4

once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula. Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4

Pepper Vinegar 1 cup unseasoned rice vinegar 1½ teaspoons kosher salt 1 teaspoon sugar 1 clove garlic, thinly sliced 2 small Scotch-bonnet or habanero peppers, sliced into thin rings

| TOTAL TIME: 1 HR. 15 MIN., PLUS COOLING | MAKES: 8 CUPS ACTIVE TIME: 25 MIN.

Cilantro Rice Bowl With Poached Eggs and Greens 1 cup long-grain white rice 1 tablespoon extra-virgin olive oil

Combine all ingredients in a glass jar. Cover and refrigerate overnight, or up to 1 month. | TOTAL TIME: 5 MIN., PLUS OVERNIGHT | MAKES: 1 CUP

ACTIVE TIME: 5 MIN.

Jute, hemp, and/or manila rope Beige duct tape Jute twine Hot-glue gun 1. Center mirror on wooden base; trace with a pencil. 2. Spread construction adhesive on base within traced circle. Press table mirror in place to adhere; let dry completely per adhesive’s drying instructions. 3. Lay rope around mirror, and trim so that ends meet. Secure ends together by wrapping with duct tape. (If you want to add two circles of rope, measure the outer rope circle first.) 4. Cover tape by tying a whipping knot over it using jute twine, as shown: Bend twine into a loose loop near one end, and place over taped area of rope so top of loop and loose ends extend just beyond tape; bring long end of twine behind rope (A). Wrap twine over rope, and repeat to cover tape (B). When tape is covered, stick twine through loop (C). Pull ends of twine to tighten (D), and snip excess.

GOOD THINGS

Kosher salt

¼ cup chopped fresh cilantro

PAGE 24

leaves

1 tablespoon fresh lime juice 4 large eggs 1½ cups watercress, baby arugula, or other spicy greens

Mango–Passion Fruit Mojitos The coconut sea salt over the ice cubes adds crunch and helps balance the flavors of the drink.

20 fresh mint leaves, plus sprigs for serving 1 ripe mango, peeled, pitted, and chopped (1 cup)

½ cup passion-fruit juice, such as Ceres

ILLUSTR ATIONS BY BROWN BIRD DESIGN

¼ cup simple syrup (see Rosé Sangria With Nectarines and Strawberries, page 18, first two sentences)

¼ cup fresh lime juice ½ cup dark rum, preferably Sparrow’s

½ cup white rum, preferably SLR 2 cups ice Passion-fruit seeds and Grenadine Bequia Blend coconut sea salt (available at grenadineseasalt.com), for serving (optional)

4 radishes, thinly sliced 1 scallion, thinly sliced Pepper Vinegar (recipe follows), for drizzling Grenadine Canouan Blend nutmeg-cinnamon sea salt (available at grenadine seasalt.com), for serving

1. In a saucepan, bring rice, oil, 1½ cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls. 2. Crack eggs into a bowl. Fill a

medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at

HOW-TO

Rope Mirrors We used materials in the following dimensions: 1) 16-inch wooden circle cutout, 14-inch table mirror, and 1½-inch jute rope. 2) 13-inch wooden circle cutout, 10-inch table mirror, 1-inch manila rope, and ¾-inch manila rope. 3) 12-inch wooden circle cutout, 10-inch table mirror, and 1-inch hemp rope. SUPPLIES Table mirror Wooden circle cutout Construction adhesive, such as Gorilla Glue

5. Hot-glue rope circle to wooden cutout, adhering outer circle first if working with two (it’s okay if inner rope overlaps mirror a bit). Let dry. THE DETAILS: Woodpecker wood circle cutouts, 16" by ½", $16; 13" by ½", $10; and 12" by ½", $9, woodpeckers crafts.com. Jamali Garden table mirrors, 14", $10; and 10", $6.50, jamaligarden .com. Jute rope, 1½", $4.75 a ft.; and manila rope, 1", 70� a ft.; and ¾", 75� a ft., knotandrope.com. Hemp rope wire, 1", $4 a ft., vintagewireandsupply.com. Dick Blick jute twine, $2.25 for 338 ft., dickblick.com. Duck duct tape, in Beige, $4 for 20 yd., target.com.

MARTHA STEWART LIVING

101

The Workbook card inside and secure with tape.

and fold note, slip under flaps, and secure with tape.

1. Best Dressed

THE DETAILS: Folk Art Print origami paper, $3.75 for 16 sheets; and KyoYuzen Chiyogami paper, $3.50 for 20 sheets, paper-tree.com.

HOW-TO

Father’s-Day Tie Card SUPPLIES Origami paper

HOW-TO

Notepaper (optional)

Father’s-Day Shirt Card

Double-sided tape (optional)

SUPPLIES Scissors

11-by-17-inch paper Jigsaw 4 wooden ball beads Craft paint and paintbrush

Hemp cord to match paper

Craft glue

Safety pin or needle

¼-inch ribbon

1. Download and print template on colored paper. Cut out template along solid lines; fold along dotted lines. Tape three flaps to form envelope, leaving one flap open. Let dry.

1. Download and print template on 11-by-17-inch paper; cut out.

2. Cut out a ½ -by-10½ -inch strip of paper in same color, and adhere it around outside of box lid. 4

1. Trim origami paper to 5 by 11 inches. Gently fold paper in half lengthwise and widthwise to make soft lines; unfold. 2. Fold down top quarter.

3. Fold top corner down.

3. Fold outer edges into center.

4. Turn paper over. Fold down top edge so point is ½ inch below fold, making a flap.

4. Fold top flaps down and out.

5. Fold flap up at point.

6. Turn paper over and rotate 180 degrees, so that open V is at bottom. Fold top corners into center to make collar.

5. Turn paper over. Fold up bottom edge ¼ inch.

7. Fold bottom edge up to meet collar to complete shirt. Tuck gift

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25kspring. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 2/1/20 and ends at 11:59 p.m. CT on 6/30/20. 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. 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.

JUNE 2020

Scroll template (download at marthastewart.com/gradscroll)

Round lidded box

102

SUPPLIES

Double-sided tape (optional)

6. Turn paper over. Fold edges into center from outer bottom points to make tie shape; pop out corners at top to make knot shape. Write

SUPPLIES

Wooden dowel, 36 inches

2. Fold left and right outer edges into center.

2. Hats Off

Craft tape or glue stick

1. Gently fold paper in half along both diagonals to make soft lines. Fold left and right corners into center.

3. Honor Scroll

Gift card (optional)

HOW-TO

Colored paper

HOW-TO

Square-envelope template (download at marthastewart .com/squareenvelope)

Origami paper

THE DETAILS: Japanese Chiyogami Yuzen paper, 8½" by 11", in Chaos and Fortune, $4 a sheet, mulberrypaper andmore.com.

for 10 sheets, papersource.com. Hemptique 100 percent–hemp cord spool, in Blue, Gold, and Lime Green, $7.75 for 62.5 m, amazon.com.

3. Cut a 1¼ -by-10½ -inch strip of paper in same color, and adhere it around outside of box base. 4. To make tassel, cut a 1½ -by3-inch strip of paper in same color. Make parallel snips along length of one side, about 1 inch deep. Cut a 10-inch length of cord in a matching color and fold in half. Tape cut ends of cord to one end of strip and roll paper tightly around cord; secure with tape. Use pin or needle to poke a hole at circle in top center of envelope. Thread cord’s folded end through hole by 1 inch; secure inside envelope with tape.

5. Put gift inside envelope; seal envelope with tape. Tape back of envelope to center of box lid. Put gift in box; top with lid. THE DETAILS: Paper Mache mini boxes, 3" by 3", $1.25 each, dickblick.com. PaperSource paper, 8½" by 11", in Clover, Royal Blue, and Curry, $3 each

2. Cut two 8-inch pieces off dowel; set remainder aside to make a second scroll or use in another project. Paint beads; let dry. 3. Use craft glue to secure ends of scroll to dowels, wrapping edge of paper over each dowel and gluing it to back of scroll paper. 4. Glue a bead to each dowel end. Roll up scroll and tie with ribbon. THE DETAILS: ArtMinds 36-inch wooden dowel, 1/8", 50�; and Martha Stewart Crafts multisurface satin acrylic craft paint, in Indigo, $2.50 for 2 oz., michaels.com. Woodpeckers ball beads, ½", 6� each, woodpeckerscrafts .com. Envelopes.com paper, 11" by 17", in White or Natural, from $14 for 50 sheets, envelopes.com; M&J Trimming ¼-inch single-face satin ribbon, in Royal, $15 for 30 yd., mjtrim.com.

30TH-ANNIVERSARY SUMMER COVERS PHOTO CREDITS: Top row, from left: Victoria Pearson, Davies & Starr, Amy Neunsinger, Victoria Pearson. Second row: Victoria Pearson, Gentl and Hyers, Victoria Pearson, Peter Murdock. Third row: Con Poulos, Romulo Yanes, Marcus Nilsson, Marcus Nilsson. Last row: Jonathan Lovekin, Mikkel Vang, Bryan Gardner, Alpha Smoot.

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.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

PAGE 25

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ing

Remembering

S t e war t L

“What a long, long time ago this was! I was carefree and happy on the first day of my honeymoon, wearing a linen sheath I made for the trip. We drove through beautiful Vermont in our yellow Mercedes-Benz 190. I still love to head out for a drive and explore. You never know what you’ll discover.” —Martha PHOTOGRAPH BY ANDREW STEWART

July 2, 1961

104

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