Martha - November 2020 by Lawrence Ambrocio

MARTHA STEWART

FROM MARTHA

The delicious pies she gives to everyone on the farm.

GRATEFUL SPREADS A CHEF’S THANKSGIVING MENU MADE EASY STYLISH WAYS TO SET THE TABLE HOLIDAY UP YOUR HOME

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WHAT YOU CAN DO NOW TO PREP FOR YOUR FUTURE HERE ARE 3 WAYS TO ENSURE YOU’LL BE BOTH PHYSICALLY AND FINANCIALLY HEALTHY AS YOU ENTER—AND ENJOY—THE NEXT CHAPTER. As just about everyone in their 50s and 60s can attest, those two decades are marked by changes that could dramatically impact the years that follow. Some of those changes may be physical in nature, while others are financial. The good news is that there are concrete steps you can take now to set yourself up for success later in life, no matter what your future plans.

Eat and move with purpose. Your body will undergo major changes throughout your 50s and 60s, including bone and muscle loss. Fortunately, you can help counteract this process with a good diet and regular exercise. Support bone health with calcium-rich foods like yogurt and kale, and weight-bearing exercises that require you to work against gravity—think hiking, jogging or tennis. To maintain muscle, eat lean proteins (halibut, beans and chicken breast are great sources) and focus on resistance exercises like swimming and biking.

Get smart about Medicare. Medicare provides health care coverage for Americans 65 and older, among others. If you are aging into Medicare, your Initial Enrollment Period is based on the month in which you turn 65. It begins three months before your birth month and extends until three months after your birth month. Explore the different types of Medicare plans offered by Blue Cross Blue Shield Companies and find coverage that fits your healthcare needs.

Supercharge your savings. For many people, earnings peak during their 50s. If you’re among them, use the opportunity to fortify your future finances and max out retirement account contributions. Once you’re 50, you can stash even more in those accounts thanks to catch-up contribution rules. Also, consider downsizing early—after all, do you really still need a house after the kids have left the nest?

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

DAYLIGHT SAVING TIME ENDS

Make tagliatelle with porcini butter sauce (see page 97)

ELECTION DAY: VOTE!

Continue planting fall bulbs

Plant vegetables in greenhouse

Order heritage turkeys for Thanksgiving

Horseback ride

Cardio and core

Weight training

Chef Pierre Schaedelin’s birthday Weight training

Yoga

Hike with Jude and Truman

Begin fall pruning

Do an inventory of the wine cellar

VETERANS DAY

Dig up dahlias for winter storage

Start forcing narcissi

Take dogs for a long walk around the farm

Weight training

Yoga

Cardio and core

Weight training

Make and freeze pâte brisée for piecrusts

Deep-clean oven

Polish silver

Groom cats

Harvest black walnuts

Bring plants in from greenhouse to decorate house

Finalize Thanksgiving menu; make shopping lists

Weight training

Yoga

Cardio and core

Weight training

Donate to local food pantry

Update contacts for holiday cards

Start baking pies (see page 15)

Give pies to staff and set Thanksgiving table

THANKSGIVING

Walk around the farm with Jude and Truman and enjoy turkey-day leftovers

Horseback ride

Weight training

Make a batch of food for dogs

Start wrapping shrubs and boxwood in burlap

Yoga

Weight training

Celebrate with family

Weight training

GET THE RECIPE Hover your smartphone camera here, or go to martha stewart.com/corn breadturkeys.

“I love baking cornbread in turkey molds for Thanksgiving, and serving it with honey butter. Our recipe incorporates fresh corn, jalapeños, and cheddar cheese. It’s so delicious!” —Martha

NOVEMBER 2020

PHOTOGRAPH BY FRÉDÉRIC LAGRANGE

TURKEY PAN AVAIL ABLE AT NORDICWARE.COM

Turn back clocks

A STEP AHEAD FOR THEIR

BEST LIFE

GIVE THANKS NO MATTER HOW YOU SHARE IT.

NOVEMBER 2020

Contents 82 CROSSOVER APPEAL

No loom? No problem. These DIY weaving ideas are truly doable for all, and will look amazing in any room.

88 RETURN TO PARADISE

In the hands of a local Native American tribe and renowned plant explorer Dan Hinkley, a long-neglected garden in Washington State leaps back to life.

94 MIGHTY

MUSHROOMS

Fantastic fungi bring deep flavor and hearty texture to a medley of autumn dishes.

PAOL A + MURR AY (TURKEY); STEPHEN KENT JOHNSON (KITCHEN)

102 THE BIG PICTURE

A lesson in hanging artwork and objects on your walls, from master eye John Derian.

Warmest Thanks New York City chef Clare de Boer welcomes friends to her country home for a holiday feast by the fire.

MARTHA STEWART LIVING

NOVEMBER 2020

Contents

21 FROM MARTHA With Gratitude 15 Our founder shares her pie-giving tradition and expert decorating tips.

64 EVERYDAY FOOD

GOOD THINGS 21 A soaring kids’ tablescape, naturally dyed cloth napkins, fresh ideas for leftovers, and more.

Perfecting: Piped Dreams 61 Our ultimate deviled eggs are downright scrumptious.

29 GOOD LIVING

DIY Décor: Hail to the Sheaf 29 For easy, modern wheat displays, stalk this way. Tastemaker: Woman on a Mission 36 A fashion ace and social activist shares her everyday favorites. The AmericanMade Kitchen 38 Hardworking, heirloom-quality wares for cooking and dining in style. The Well-Kept Home: Renewal Plans 44 Make your place sparkle for fall’s festivities.

NOVEMBER 2020

Counter Intelligence: Rich Rewards 48 Nail colors that channel sunsets and soothing salves for hands and feet. Health & Wellness: Handle Any Headache 50 The triggers are plentiful, but so are the remedies, even for chronic migraines. Ask Martha 56 All your pressing questions answered.

Healthy Appetite: Pull Some Strings 66 Flavorful ways to prep vitamin-rich green beans. Potluck: One Sweet Friend 68 A peek at baking maestro and Living pal Jason Schreiber’s new cookbook. Traditions: Father Knows Best 70 For senior food editor Lauryn Tyrell, this cornbread casserole is a family treasure.

Departments

Martha’s Month 2 Editor’s Letter 8 Out & About 10 The Workbook 110 Recipe Index 110 Remembering 120

| ON THE COVER |

SWEET SENTIMENTS Martha’s cranberrycustard with meringue, sweet-potato, and brown-butter bourbon pecan pies— learn more on page 15. Photograph by Pieter Estersohn. Food styling by Sarah Carey. Prop styling by Lorna Aragon.

JOHNNY MILLER (KIDS’ TABLE, PL ACE SET TING); COURTESY OF MANUFACTURER (TOTE); K ATE SEARS (SALMON)

What’s for Dinner? The Fast Lane 64 Four tasty meals that make it to the table in record time.

UNTIL NOW, YOUR ONLY JOB ON THANKSGIVING WAS EATING ALL THE SIDES.

IT’S GONNA BE GREAT ™

You’re in charge of sides? Scan the code for this Sausage Stuffing Muffins recipe and other great sides.

EDITOR’S LETTER

| LIVING IN MY LIFE |

Clapping Time for essential workers each night. The tradition of honoring them may have faded a bit in New York City since we flattened the curve this past spring, but when the church bells across the street chime at 7 p.m., it’s our built-in cue to pause whatever we’re doing and put our hands together. It still feels right, too. I won’t soon forget all that those frontline workers faced, or what they did for us. We cheer on others now, too—the ones fighting fires on the West Coast, and helping people after hurricanes in the South. And quite honestly, who could stop my 6-year-old, who bounds up to the window when he hears those bells sound and says, “Clapping time!”; then follows it up with a hearty “Thank you!!” This November, there are just too many things to be thankful for. We’ve all been through a lot, no matter how you slice that pie. We’ve been challenged, affected, and in many ways changed. I find it hard to take anything for granted—from good health to having a place to call home to simply seeing and being with people. This Thanksgiving is unlike any other, but I hope you find comfort and inspiration in these pages to make your holiday special and meaningful. I’m grateful for my family and friends and our time spent together. I’m also grateful for Martha and the amazing Living staff, who have made me laugh through Zoom calls and awed me with their strength and aplomb. (Who knew we’d miss the office so much?) And I’m grateful for our loyal readers—a big thank-you for your support and kind words. We’ve come this far, and I think you all deserve a round of applause. Happy Thanksgiving!

After all the time I’ve spent at home this year, “Renewal Plans” inspires me to shine the place up for the holidays. Page 44.

WE STILL CLAP

Good Things sparks real joy into my Turkey Day (the kids’-table idea is everything!), and these parchment leaves are clever. Page 21.

We’ve got great recipes for the whole month. This gravy is brilliant with Thanksgiving, and also with eggs for breakfast. Page 94.

“Hail to the Sheaf” offers simple, stylish, wiltproof, and reusable ways to decorate your table and home with wheat. Page 29.

Über-talented chef Clare de Boer shares her wonderful Thanksgiving menu—and I want to make all of it! Page 74.

Elizabeth Graves, Editor in Chief Let’s keep in touch! Follow me on @ ebgraves Email elizabeth@marthastewart.com

For all subscription inquiries, call 800-999-6518.

NOVEMBER 2020

Look for this logo and inspiring stories that celebrate good things and great people. In American Made, we feature talented makers and small businesses that create top kitchen essentials in the USA. Page 38.

PORTRAIT BY PERRY HAGOPIAN

CHARLES MAR AIA (ENTRY WAY); COURTESY OF MANUFACTURER (PARCHMENT LEAVES); DAVID MALOSH (GR AV Y); JOHNNY MILLER (TEA TOWEL); PAOL A + MURR AY (TURKEY)

Here, just a handful of our ideas that I’m excited about this month.

Out & About

WHERE TO GO, WHAT TO SEE, AND CREATIVE WAYS TO HAVE FUN ON FOUR WHEELS

| ON THE ROAD |

| WHY NOT? |

CATCH A FLICK

Brake for Novelty Rev up your next road trip with a totally unique pit stop.

DEARBORN, MICH. The frequent snow flurries make a trip to the Ford-Wyoming Drive-In even more cinematic. Pull up to any of its five screens (spread over 27 acres) and settle in—there’s no bad seat in the house. forddrivein.com

STEPHENS CITY, VA. Herald the holidays a little early at the Family Drive-In Theatre. On themed nights, yuletide favorites light up its two displays, and Santa drops by for a meet-and-greet. thefamilydriveintheatre.com

OAK HARBOR, WASH. Flash back to feel-good hits at the Blue Fox Drive-In Theater. It shows cult classics like The Karate Kid and Happy Gilmore, and serves popcorn in flavors like cheddar and caramel apple. bluefoxdrivein.com

| ON OUR BOOKSHELF |

This month, satisfy your sense of adventure without leaving home. The Flavor Equation (Chronicle) dives into the fascinating world of food science, as food writer Nik Sharma, a molecular biologist, dissects what makes ingredient pairings delicious. “His chili-soy-vinegar sauce is great over shrimp,” says Living assistant food editor Riley Wofford. American Gardens (Prestel) is a portal into iconic public oases, like Pennsylvania’s Longwood Gardens, as well as rarely seen private ones, like Medway in Charleston, South Carolina. The Searcher (Viking), Tana French’s atmospheric new thriller, whisks you to postcard-pretty western Ireland, where a former Chicago detective gets entangled in a local boy’s disappearance. And interior designer Amber Lewis’s Made for Living (Clarkson Potter) invites you into dreamy homes that are light, bright, and—key these days—comfortable.

NOVEMBER 2020

Pink Elephant Antique Mall Route 66 may be a relic of the past, but its spirit lives on in iconic landmarks along its path—like this collector’s haven off I-55 in Livingston, Illinois. Pose with its larger-than-life namesake statue, then get lost in aisles of vintage kitsch. The Fantastic Umbrella Factory Rain or shine, peel into this five-acre hippie-era paradise off U.S. 1 in Charlestown, Rhode Island. Its shops overflow with handcrafted items from glassware to jewelry (but, go figure, not a single parasol). Then stretch your legs in the bamboo forest, or step into the greenhouse to peruse tropical foliage. Wall Drug Free ice water once drew travelers to this 1931 Wall, South Dakota, spot. Today? It’s all about the five-cent coffee and heavenly homemade doughnuts. Visit the apothecary—a replica of the original drugstore—and stock up on natural bathand-body goods.

COURTESY OF CHARLOT TE REGIONAL VISITORS AUTHORIT Y (THEATER); COURTESY OF PUBLISHERS (BOOKS)

Premiering now: The Drive-In, Part 2. Outdoor theaters are having a renaissance, thanks to crisp digital projections and ample space to social-distance. This year, many are operating well into winter. Bring blankets to a double feature at Hound’s Drive-In, in Kings Mountain, North Carolina (shown), and sip cocoa to feel extra-cozy (houndsdrivein.com). Here, three more spots to park.

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung 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

Give your dog a yummy crunch! A tasty treat you’ll feel good about giving

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

ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi PHOTO Director Ryan Mesina Editor Joanna T. García

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

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

SVP, GROUP PUBLISHER DAREN MAZZUCCA Associate Publisher, Marketing Sandra Salerno Roth ADVERTISING SALES 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

MARTHA STEWART BRAND MANAGEMENT MARQUEE BRANDS Chief Executive Officer Neil Fiske 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

PRINTED IN THE USA

Available at a Store Near You!

ART Art Director James Maikowski Senior Designer Emma Warren Design Production Manager Judy Glasser Art/Photo Assistant Madeline Warshaw

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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From MARTHA VIEW FROM THE TOP Martha bakes enough sweet-potato, cranberrycustard with meringue, and brown-butter bourbon pecan pies to send home with her staff on the farm and serve at her own Thanksgiving dinner.

TEACH AND INSPIRE

With Gratitude

Each November, Martha bakes dozens of pies to give to her team at Bedford for Thanksgiving. On these pages, she shares how the tradition began, this year’s recipes, and easy decorating techniques that take delicious rounds from simple to stunning. PHOTOGRAPHS BY PIETER ESTERSOHN

MARTHA STEWART LIVING

t’s funny how a spontaneous gesture can become a favorite tradition. Many years ago, I used to give everyone who worked for me at the farm a fresh turkey from a local farmer right before Thanksgiving. Then one year I decided to add a homemade pie, thinking it would be fun to see how long it would take to make about 20 of them. They were so well received and loved by everyone—and I so thoroughly enjoyed making them—that I did it again the next November, and the next, and soon it wasn’t Thanksgiving for me without this ritual. (The pies have long since replaced the turkeys!) Now it’s a labor of love I look forward to every fall. It isn’t actually difficult to make a pie, once you’ve mastered a few techniques. Making 12, 24, or even 30 is simply a matter of mathematically increasing the time and ingredients (not to mention kitchen space). If you plan ahead, shop wisely, and choose recipes that aren’t too complex, you’ll be able to bake

NOVEMBER 2020

as many as you need. About a week before Thanksgiving, I prepare plenty of my favorite pâte brisée pie dough, which I roll into flat disks and freeze. You can also make crusts from graham crackers, cookie wafers, or even crushed saltines, as for the cranberry-meringue tart shown above. This year’s assortment is varied and colorful. Each pie has only a bottom crust, requiring about half as much pâte brisée as those with top or lattice crusts, and the fillings are delicious and unfussy. I’ve embellished their tops with pastry leaves, sugared cranberries, sweet meringue, and pecan halves. (My detailed decorating instructions are on the next page.) I try not to repeat flavors too often. In the past, I’ve made and given pumpkin, apple, lemon, and even walnut pies. I like to mix it up, and encourage you to do the same. Your friends and family will love trying new flavors and cherish the tried-and-true.

MAKEUP BY DAISY TOYE

SPECIAL DELIVERY Martha prepares to hand out her holiday confections. Below: Her decorations look elaborate but are surprisingly easy to re-create.

FESTIVE FLOURISHES For the pie recipes, see page 110.

Pâte Brisée Leaves With this technique, you can make many elegant accents in advance and put them on right before serving. Another plus: They won’t burn, which can happen if they’re baked on the pie itself. 1. PREHEAT oven to 375°. 2. ROLL one disk of chilled pâte

brisée dough out 1/8 inch thick. 3. STAMP OUT leaves, using a 2-inch

Pecan Rings

Meringue Wreath

For a uniform finish, select the prettiest pecans for embellishing the top, and use the rest to make the filling.

For seamless piping, place the pie on a rotating cake stand, and practice on parchment paper first.

1. GROUP the pecans by size.

into a piping bag fitted with a large petal (such as Wilton 127D) or leaf tip.

2. SPREAD them on a baking sheet.

Arrange the pointy ends in the same direction so you can work smoothly. 3. PLACE each nut on the filling, flatside down and pointy-end out, and form a circle just inside the perimeter of the crust.

1. TRANSFER the meringue mixture

2. HOLD the tip at a 45-degree angle to the edge of the crust. Press down while squeezing the bag, then lift up while pulling toward the crust. Do a second swoop, pulling it away to create a V shape. Repeat around pie.

4. CONTINUE making concentric

Sugared Cranberries

circles, each overlapping slightly with the preceding one, until you reach the center. Bake.

These frosted jewels can also be served on their own in a bowl. 1. SIMMER fresh or frozen cranberries

in simple syrup; let cool in the liquid. 2. REMOVE the berries from the syrup,

and let them drain on a wire rack until tacky. 3. TOSS them in a bowl of granulated sugar to coat, then let them dry completely on the rack.

NOVEMBER 2020

maple-leaf or other shape cutter. (You can also cut them out freehand with a sharp knife.) 4. ARRANGE them in a single layer

on parchment-lined baking sheets. Refrigerate for 15 minutes. 5. SCORE “veins” on each leaf, using the back of a paring knife or the edge of a small offset spatula. Refrigerate for 15 minutes more. 6. BRUSH them with egg wash, and sprinkle with sanding sugar. 7. BAKE them until golden brown, 12

to 14 minutes; let cool completely on a wire rack. The leaves will keep for a few days in an airtight container at room temperature. Once your pie is baked and cooled, scatter the leaves on top and serve.

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

ST YLING BY MARISA SELLIT TI

| CELEBRATE |

Up, Up, and Away To pump more fun into your Thanksgiving kids’ table, make little diners the marshals of their very own parade. Construct a New York City–scape of cardboard buildings, and animate it with fantastical Japanese paperballoon floats and wooden cars. Best of all, everyone gets a front-row seat. For the how-to, see page 119. TEXT BY LISA BUTTERWORTH

PHOTOGRAPH BY JOHNNY MILLER

MARTHA STEWART LIVING

| EASY ACCENT |

GO NUTS At midnight on Halloween, your spooky décor turns back into a plain pumpkin (or gourd). Bibbidi-bobbidi-boo it into the next big thing for November: a giant autumnal acorn.

CUT A SLIT to the center

of a paper plate. Overlap the sides to make a cap shape; glue sides together to secure. GLUE ON A crepe-paper strip, starting at the wide base and pleating it as you go around. Add more layers until the plate is covered. SNIP AN OAK LEAF out of a folded piece of crepe paper, so the stem end is at the fold. You’ll have two identical leaves, stems connected. PUT THE PLATE atop your pumpkin, and glue the leaves around the stem. THE DETAILS: Lia Griffith crepe paper, in Metallic, $12 for three 9.8"-by-78.7" rolls, dickblick.com.

NOVEMBER 2020

| THE FIND |

Leaf Peepers Lining a cheese board with colorful fall foliage guarantees it’ll look Gouda, but you don’t want to Brie guessing whether it’s foodsafe. To give a spread serious style without any concerns, opt for these parchment-paper replicas. They look just like the real thing, but they’re made from the same matte, nonstick stuff you use for baking. Plus, they’re disposable, which makes cleaning up ooeygooey cheeses—if there’s any left—a cinch.

THE DETAILS: Sur La Table parchment-paper cheese leaves, $13 for 20, surlatable.com.

PHOTOGRAPH BY KATE SEARS

FOOD ST YLING BY CHRIS L ANIER AND PROP ST YLING BY SUZIE MYERS (CHEESE BOARD); PHOTOGR APHS BY KIRSTEN FR ANCIS (“ACORNS”), COURTESY OF MANUFACTURER (PARCHMENT LEAVES)

GOOD THINGS

Whoever said “easy as pie” never made cheesecake.

It’s a Piece of (Cheese)cake

Visit creamcheese.com for simple cheesecake recipes.

GOOD THINGS

| INSTANT UPGRADE |

Tinted Love Stained cloth napkins can still have a seat at the table. Just camouflage spots with a wash of pink, using natural onion-skin dye. In a stockpot, simmer up to 10 napkins in 2 gallons water and 51/3 cups non-iodized salt for an hour; let cool and wring out. Clean the pot and add 2 gallons water and the skins of 20 yellow onions. Boil for 1 hour with the lid on; strain. Submerge the napkins; soak for at least an hour and up to overnight (for deep color), swirling occasionally with tongs. Hang to dry, then rinse, air-dry again, and say hello to your good-as-new linens.

Bands of Gold Give place settings a little glow with this all-natural idea: Dye simple wooden napkin rings with turmeric. Boil 4 cups of water with 1 to 2 tablespoons of the ground dried spice for 30 minutes; let the dye cool, then pour it into a glass pitcher or tall jar. Add the rings and soak overnight, using stainless steel utensils to keep them fully submerged. The next day, drain the dye, blot the rings on a paper towel, and slide them onto one of the utensils set over a large bowl to air-dry.

NOVEMBER 2020

THE DETAILS Below: Helena linen dinner napkins, in Vanilla Ivory and White, $9 each, crateandbarrel.com. West Elm mini check napkin, $40 for 4; and Belgian-flax linen napkins, in Flax and Stone White, $38 for 4, west elm.com. Left: JNW Teethers natural untreated beechwood rings, 50 mm, $2 each, jnwteethers.etsy.com.

PHOTOGR APHS BY JOHNNY MILLER, ST YLING BY MARISA SELLIT TI (NAPKINS AND RINGS); PHOTOGR APHS BY K ATE SEARS, FOOD ST YLING BY CHRIS L ANIER, PROP ST YLING BY SUZIE MYERS (SOUP AND TISANES)

| SIP & REPEAT |

Kettle Call A tisane, or herbal infusion, is a tasty way to stay warm and enjoy extra herbs. Put the ingredients in a teapot, pour in 2 cups boiling water, cover, and steep for 5 minutes. Strain into mugs, and sweeten with honey.

LEMON & SAGE

Steep 4 thin lemon wheels with 1 sage sprig. Garnish with more lemon wheels and sage leaves.

CINNAMON & ROSEMARY

Steep ½ cinnamon stick (broken into pieces) with 1 rosemary sprig. Garnish with more rosemary leaves.

| PROVISIONS |

Gobbledy Greek Now this is our kind of turkey bowl. Put a light, fresh spin on Thursday’s leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks (they’re the “avgo”) add creaminess to simmering stock—a homemade base enhanced by leeks; save your bird’s bones to make it—while lemon juice (the “lemono”) brightens the flavor, and cooked rice and shredded meat fill out every spoonful. If you have other prepared vegetables on hand, like sautéed greens or broccoli rabe, throw them in too. The result is satisfyingly hearty, but not so much so that you’ll conk out on the couch again. For the recipe, see page 111.

ORANGE & MINT

Steep three 1-inch-long strips of orange peel with 2 mint sprigs. Garnish with more orange peel and mint leaves.

MARTHA STEWART LIVING

GOOD THINGS

CLEAN IT Dust the cabinet; degrease the areas to be wallpapered. We used Spray Nine Heavy Duty cleaner/de greaser/ disinfectant ($5 for 32 oz., homedepot.com).

Measure the areas to be papered. Cut out wallpaper panels with a utility knife and steel ruler. Prime the wood (we used Rust-Oleum Zinsser Bulls Eye 1-2-3 primer; $23, homedepot.com) and let dry. Brush on wallpaper sizing (we used Roman Pro-935 R-35 primer; $39, home depot.com). Let dry.

ADD PAPER

| RESCUE & REVAMP |

Scene Change A blank canvas. That’s what Living home editor Lorna Aragon saw when she spotted this old-fashioned china cabinet lingering at an auction. She knew a little wallpaper would make a world of difference, so she unfurled a lush forest vignette inside to make the shelves (and the items on them) pop, and covered the doors with seagrass. You can use any combo of complementary prints and solids; the peel-and-stick kind makes it easy to try out a look. Follow our steps to turn any old hutch into a piece that puts your personality on display. THE DETAILS: Cowtan & Tout Rutland wallpaper, in Sage/Teal (on cabinet), $68 a yd., cowtan.com. Ashford House WB5500 grass cloth (on doors), $28 for 5.5 yd., decoratorsbest.com. Benjamin Moore paint, in China White (on wall), benjaminmoore.com.

NOVEMBER 2020

Place the panels one at a time, smoothing out from the center with a wallpaper brush. Use ruler and utility knife to trim excess. Let dry.

K ATE SEARS (HUTCH AF TER); PETER ARDITO (HUTCH BEFORE); COURTESY OF MANUFACTURERS (WALLPAPER)

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PLAITED PLACES The loops of this napkin ring riff on traditional compass braids. For the how-to, see page 119. THE DETAILS: Boxwood Linen Belgian-linen dinner napkin, in Pink Quartz, $29, boxwoodlinen.com. Astier de Villatte simple dinner plate, $88, abchome .com. West Elm Blair flatware, in Gold, from $40 for a 5-piece set, westelm.com. Il Buco Vita Pienza tumbler, 10 oz., in Blush, $36, ilbuco.com.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

ST YLING BY MARISA SELLIT TI

| DIY DÉCOR |

Hail to the Sheaf

When decorating your place for Thanksgiving this year, think beyond the basic bundle of wheat. Our gluten-friendly ideas welcome the harvest home in new and unexpected ways—and are a breeze to finesse. Trust us, you’ve never seen amber waves quite like these. TEXT BY JENNIFER FERNANDEZ

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

GOOD LIVING HOME

FIELD FEELS To bathe friends in warm autumnal light, enlist hurricane lanterns. Dot a ribbon evenly with hot glue, and place the end of a dried stalk on each dot. Lay another ribbon on top, press lightly, and let dry. Wrap the ribbon around a small glass vessel with an LED candle inside, securing the ends with hot glue, and drop it into a bigger one to help the wheat stand up straight. Place it on a bar or buffet, or arrange a few down the middle of the table to cast dreamy prairie silhouettes around your dining room. THE DETAILS: Dried Décor dried wheat, in Blond, from $7 for 8 oz., drieddecor.com. Vase Market glass cylinders, 4" by 12", $9.25; and 6" by 16", $16, vasemarket.com. Such Good Supply natural grosgrain ribbon, 1.5", from $3 a yd., suchgoodsupply .com. Martha Stewart flameless pillar candles with remote, 4" and 6", $59 for 2, qvc.com.

A Graceful Grid Greet the season—and neighborhood—with a chic spin on a round wreath. 1. GATHER 12 bundles of six 9-inch

stems, two bundles of four 12-inch stems, and one bundle of four 15-inch stems. Secure each with floral wire just below the heads and at the ends. Pair up the 9-inch bundles, ends-to-heads, and wire them together, so you have six 9-inch bundles. Do the same for the 12-inch ones, so you have one bundle (again with heads fanning out at both ends). The one 15-inch bundle will have heads at only one end. 2. ARRANGE three of the 9-inch

bundles in parallel diagonal rows. Place the other three atop them,

NOVEMBER 2020

in perpendicular rows, making a diamond shape. Lay the 12-inch bundle across the middle horizontally, and the 15-inch one vertically, heads at the bottom. 3. WRAP all points of intersection with wire, add a dot of glue and cover each with natural twine, then hang your finished creation with ribbon. Or assemble a few (they’re that quick) to preside over your dessert spread. THE DETAILS: Dried Décor dried wheat, in Blond, from $7 for 8 oz., drieddecor.com. M&J Trimming imported organdy ribbon, 1.5", in Mauve, $3 a yd., mjtrim.com.

Fringe Festival Right about now, rustic burlap runners are as ubiquitous as turkey basters. For an elegant look with a real edge, add this trim. 1. THREAD dried stalks of wheat

into the long sides of an existing runner or length of burlap, using the stems like an upholstery needle; the material’s loose, open weave makes it easy to maneuver them over and under. 2. UPEND TRADITION and lay it across your table, rather than down the middle. (We cut one store-bought runner in half to make two table-wide pieces.)

Bingo: Both place mats and tabletop décor are covered. To enjoy your handiwork for years to come, roll the strips in tissue paper and store in a cool, dry place. THE DETAILS: Boxwood Linen Belgianlinen dinner napkins, in Dijon, $29 each, boxwoodlinen.com. CB2 Axel dinner plates, in Light Pink, $10 each, cb2.com. Mepra Dolce Vita Vintage flatware, in Bronzo, from $154 for a 4-piece set, theluxuryartmepra.com. Il Buco Vita Pienza tumblers, 10 oz., in Smoke, $36 each, ilbuco.com.

THANKFUL THREADS Show your gratitude to a tireless host—or give your own kitchen a fall accent—with an embroidered tea towel. You don’t need to be an expert seamstress to reap what you sew: This straightforward motif is easy to freehand. Just thread a needle with tawny-colored embroidery floss, and make two columns of straight stitches, starting at the top of each wheat shape. Taper the horizontal lines so they widen and then slightly narrow as you work your way down, and switch to vertical stitches for the stem. If you plow through them quickly, plant a few on cocktail napkins or an apron, too. THE DETAILS: Rough Linen Orkney linen tea towel, in Natural, $23, roughlinen.com.

LEARN TO STITCH Hover your smartphone camera here for our basic embroidery primer, or go to marthastewart.com/ embroidery.

MARTHA STEWART LIVING

THE MORE YOU UNDERSTAND HER WORLD, THE MORE POSSIBILITIES YOU SEE. For Julia’s family, early screening for autism made a lifetime of difference. Find out more at ScreenForAutism.org

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STUTTERING FOUNDATION

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Woman on a Mission Aurora James

Creative director, Brother Vellies; founder, 15 Percent Pledge, Brooklyn

After meeting a variety of gifted craftspeople on a trip to Africa in 2011, Aurora James launched her accessories line, Brother Vellies, determined to keep traditions like theirs alive. Her debut design, the Vellies desert boot, which is made in South Africa, put the brand on the map; now her stylish kicks—preppy-chic loafers, buttery handwoven huaraches, and feather-plumed sandals—are beloved by well-shod fans like Beyoncé, Meghan Markle, and Zendaya. James’s own wardrobe marries earthiness and glamour, and includes many a vintage find from Etsy. (A recent search: “Escada, suit jacket, pink.”) Her latest project is the 15 Percent Pledge, a nonprofit she launched in June after George Floyd’s murder. Because Black people make up nearly 15 percent of the U.S. population, it commits major retailers to stocking at least that much of their inventory from Black-owned businesses. West Elm, Sephora, and Rent the Runway are already on board. “A lot of times we let our differences divide us, and the 15 Percent Pledge is about celebrating them,” James says. “Every time you make a purchase, you vote with your dollars. This is about having a diverse world and economy.” —Melissa Ozawa

NOVEMBER 2020

7 8

“Develop a wardrobe that speaks to your happiest moments, how you feel most comfortable, and the values you believe in.”

“If we want change in our communities, we all need to step up and be a part of it,” says James.

5 Her Essentials

GR ACE MILLER (PORTR AIT); ANDRE 2013/GET T Y IMAGES (FLOWER); COURTESY OF MANUFACTURERS (OTHERS)

1 | Protea flowers “You can find these all over South Africa. They’re my favorite.”

6 “We work with artisans from all over, including Ethiopia, Burkina Faso, Mexico, and Italy. This bag is from Indonesia.”

10 11

2 | Fe Noel Carenage Stripe robe “I appreciate some around-the-house silkiness. The colors pick up my spirits.” $398, fenoel.com. 3 | The Last Line Emerald Small Biggie earrings “I love the unexpected pop of green. It makes me think of nature.” $480, thisisthelast .com. 4 | Le Creuset pie bird “I go apple picking every fall and make a pie from scratch.” $20, macys.com. 5 | GoldenEye resort, Jamaica “I went to school down the block from here for a few years. The beach is absolutely stunning.” goldeneye.com. 6 | Sir Kensington’s honey mustard “I love a good sandwich. I spread this on turkey-and-cheese.” $4 for 9 oz., sir kensingtons.com.

“My love of blush comes from my grandmother, who would sweep it on liberally, from cheekbone to hairline. It makes me smile every time I wear it.”

WIN THIS For a chance to get this wireless speaker, go to win.marthastewart.com on October 16. For details, see page 119.

7 | Grady’s Cold Brew coffee concentrate ”I start my mornings with a liter of water, and then a mug of this New Orleans– style blend with nondairy creamer.” gradyscoldbrew.com. 8 | Rodin Olio Lusso “It’s my skin-care staple. I put it on after the shower.” $96 for 0.5 oz., rodinoliolusso.com.

10 | Anders Frederick Steen When a Piece of Pink Rice Paper Hits the Glow of a Cigarette wine “A glass of this with some friends and charcuterie inspires wonderful conversations.” $72, zrswines.com. 11 | Brother Vellies garden tote “It goes everywhere with me—especially the farmers’ market.” $65, brothervellies .com. 12 | all about love, by bell hooks “This book helps me aspire to have as much love in my heart as possible, which is the epitome of happiness.” William Morrow; $16, bookshop.org. 13 | Parachute linen sheets “They are incredibly soft and complement the blush tones in my bedroom, which feels feminine without being over-the-top.” From $149 a set, parachutehome.com. 14 | Brother Vellies Wilson loafers “They’re youthful, with collegiate energy. But they also exude the confidence of a successful woman.” $615, brothervellies .com. 15 | Sonos One “Every morning when I wake up, I listen to NPR or a podcast and then some music, like songs by Labi Siffre.” $199, sonos.com.

9 | Sephora Intense Old Rose face powder “Most days I just wear blush and lip balm.” $14, sephora.com.

MARTHA STEWART LIVING

From left: Turnco Wood Goods glass jars, Tracie Hervy’s wheel-thrown crock, and Two Tree Studios hand-carved spatulas and spoons bring form and function to a countertop.

Cooks across the country, it’s your time to shine. That goes for your gear, too. To celebrate and support homegrown talent, we’ve gathered the best, most built-to-last tools and tableware produced right here in the USA. From pots and pans to dessert plates, these enduring classics and bold newcomers deserve a prime spot in your setup. TEXT BY JENNY COMITA

NOVEMBER 2020

PHOTOGRAPHS BY RYAN LIEBE

ST YLING BY PAIGE HICKS

The American-Made Kitchen

Baking Essentials THE CLASSICS: Those Pyrex measur-

ing cups and Corning Ware casseroles you grew up with share an unlikely ancestor: the railway signal lantern. Its temperature-resistant, low-expansion, shatterproof cover was devised in the early 1900s by New York’s Corning Glass Works, which then applied the technology to the kitchen. For more than a century, cooks have layered lasagna and measured like scientists in these mainstays. Founded in Illinois in 1898, Chicago Metallic makes pans from aluminized steel for strength and fast heating, with a design that prevents bowing. Minnesota-based Nordic Ware has been making virtually nonstick heavyduty cast-aluminum Bundt, cake, and loaf pans for over 70 years.

Penn/Fairmount glasses

Sheldon Ceramics dishes and Heath flatware

Family Heirloom Weavers dish towels and Duparquet Copper pans

Edward Wohl cutting board and Middleton Made knife

Cake Stands THE CLASSIC: A Martha favorite, family-

owned and -operated Mosser—out of Cambridge, Ohio—presses the prettiest pastel glass versions. THE NEWCOMERS: Julie Hadley’s hand-built, glazed ceramic pedestals are trimmed with cheerful scallops. American Heirloom’s have FSC-certified hardwood bases and come as small as four inches across—because even a cupcake deserves its own platform.

Cast-Iron Skillets THE CLASSIC: Lodge has been craft-

ing indestructible heirlooms in South Pittsburgh, Tennessee, for more than 100 years. THE NEWCOMERS: Field Company, Finex, and Borough Furnace are adding high-tech sizzle, like ergonomic handles and lightweight designs, to the range.

Ceramics THE CLASSIC: David Gil started

Bennington Pottery in Vermont in 1948; the company continues to create spare stoneware pitchers, crocks, and dishes designed for daily use. THE NEWCOMERS: Long Island City, New York–based Tracie Hervy’s stark-white cylindrical pots are stripped of all extras, while fellow New Yorker Amanda Moffat is best known for irregularly glazed pieces emblazoned with delicate flowers.

NOVEMBER 2020

Cutting Boards

Dish Towels

THE CL AS SIC: It’s hard to beat John Boos.

THE CLASSIC: Working on linen and cotton

Founded in Effingham, Illinois, in 1887, the company makes simple, sustainable workhorses from hardwood that are virtually warp- and split-proof. THE NEWCOMERS: Los Angeles– based The Wooden Palate is a labor of love for woodworker Ryan Silverman and chef Eileen O’Dea—the couple make some of the heftiest end-grain chopping blocks we’ve seen. Designphiles look to Wisconsin, where the masterful Edward Wohl turns out unique bird’s-eye-maple beauties. Upstate New York’s Blackcreek Mercantile is known for its ebony-hued Blackline styles, which look gorgeous under a hunk of cheese. And down in Darien, Connecticut, Soundview Millworks turns out custom-made, nautically inspired maple-and-mahogany boards with polished cleat handles.

looms in Pennsylvania since 1983, Family Heirloom Weavers recently partnered with lifestyle brand Save Khaki on towels with a naturally scrubby texture that make quick work of cooking mishaps. THE NEWCOMER: San Francisco’s Studiopatró hand cloths will brighten your counter with sunny hues and punchy patterns.

Glassware THE CLASSIC: Forty years ago, the Simon

Pearce company began hand-blowing pieces with serene, symmetrical elegance in Quechee, Vermont. THE NEWCOMERS: Pittsburgh-based sculptor Jason Forck has lent his artful touch to Penn/Fairmount’s sleek cups, flutes, and vases in luminous, translucent shades. The husbandand-wife team behind Malfatti, in Beacon, New

A hand-painted pitcher by Amanda Moffat has an old-world patina.

Big Time If you think all your kitchen appliances are made overseas, think again. Get plugged into these icons from the top manufacturers in the U.S. 1. BLUESTAR gas ranges, available

in a broad spectrum of colors, are produced by Pennsylvania’s Prizer-Painter Stove Works. It’s been heating things up since 1880, when coal stoves were the norm. 2.& 3. SUB ZERO founder Westye Bakke started this Wisconsin company in 1945, when he needed to store his son’s diabetes medicine at a very low temperature. His solution: the first freestanding freezer. Today, its built-in refrigerators and WOLF ranges (which debuted in 2000) are the stuff of real-estate-listing dreams. 4. VIKING stoves, professional-

grade and produced since 1987, hail from the small delta town of Greenwood, Mississippi. 5. VITAMIX blenders have been

made in Olmsted, Ohio, since 1948 by the Barnard family, now in its fourth generation there. Another American innovation the company pioneered: the infomercial. Its first aired in 1949.

York, aim for amorphous imperfection in their whisper-thin vessels, made from durable borosilicate glass (also used for lab beakers).

Knives

Living. THE NEWCOMERS: Everyday items and one-of-a-kind pottery from Sheldon Ceramics, in East L.A., come in dreamy hues. Asheville, North Carolina’s East Fork pottery combines iron-rich local clay with its speckled glazes.

THE CLASSIC: Established in Boston in 1850,

R. Murphy started out manufacturing surgical instruments. Today, the company’s razorsharp blades make any task—from chopping carrots to shucking oysters—pure pleasure. THE NEW COMER: South Carolina–based bladesmith Quintin Middleton began honing his skills in elementary school, when he flattened the tubing of a shower curtain rod into a Conan the Barbarian sword. Now chefs like Emeril Lagasse and Sean Brock wield his Middleton Made handiwork.

Plates and Bowls THE CLASSICS: Designer Russel Wright‘s American Modern collection—organic, with a mixand-match palette—is the best-selling line of American dishes ever. San Francisco’s Heath Ceramics has also graced many pages of

NOVEMBER 2020

Pots and Pans THE CLASSIC: Famous for its sturdy and

functional wares, Pennsylvania-based All-Clad was launched in 1971 by John Ulam, a metal expert so skilled, the U.S. Mint hired him. The line quickly became the gold—or, more accurately, American-made-steel—standard for both home chefs and restaurant pros. THE NEWCOMERS: On vacation in France in 2004, rocket scientist Jim Hamann fell in love with a vintage stockpot in an antique store (it had come from a three-star restaurant). Today he handcrafts exquisite Duparquet Copper Cookware that heats like a dream in East Greenwich, Rhode Island. And at Brooklyn Copper Cookware, sustainability is king. The company boasts 40-to-70-percent-recycled copper and “carbon minimal” production.

Storage Containers THE CLASSIC: Trusty Ball jars were developed

in 1884 for home canning: Their two-part lids form a vacuum seal under pressure. They’re great for holding dry goods, and as vases and drinking glasses, too. THE NEWCOMER: The artisans at Turnco Wood Goods, on Whidbey Island, Washington, have made vintageinspired jars their jam: We love their moldblown glass vessels with black-walnut lids.

Utensils THE CLASSIC: Sherrill Manufacturing produces

its Liberty Tabletop stainless steel place settings in the last flatware factory in the U.S. (est. 1880). THE NEWCOMERS: Like the housewares that keep Heath Ceramics’ kilns firing, its flatware is spare and timeless. Artist Allison Samuels’s steady hand is evident in her reclaimed-hardwood spatulas and spoons from Brooklyn’s Two Tree Studios. And former Living food director Lucinda Scala Quinn’s latest spurtle—an indispensable tool that flips, stirs, and spreads—is made from sustainably harvested cherrywood in Ascutney, Vermont.

The first trash bag worthy of a smile. Glad Beachside Breeze

fig. 1

Happiness

Certain trademarks used under license from the Procter & Gamble Company or its affiliates.

Time

The Happiest Trash Bag With bright colors and scents, plus dual-layer strength, it’s sure to put your trash in a better mood.

GOOD LIVING HOME

ENERGIZE THE ENTRYWAY Refresh this well-trod welcome zone to set an inviting tone. 1. Start outside. Living home editor Lorna Aragon sprays her entire front door—glass,

frame, and handle—with Windex glass cleaner. (“It has the best grime-cutting properties,” she says.) Wipe it all with a microfiber cloth for a streak-free finish. Then sweep off your stoop, porch, or stairs. 2. Streamline your stuff. In addition to the usual bags and shoes, our masks, packages,

and hand sanitizer have taken up permanent residence here. Stow

essentials in drawers or baskets, and stash the rest (kicks in closets;

junk mail and boxes in the recycling). Make room in your coat closet if family will be visiting.

3. Erase scuffs. Bumping into walls and baseboards THE DETAILS: Chelsea Textiles Gustavian demilune table, in Custard Lacquer, price upon request, chelseatextiles.com.

leaves dark marks. A rub with a damp Mr. Clean Extra Durable

Magic Eraser will get your hallway pristine again ($4 for 7, target.com). 4. Roll out a longer rug.

Renewal Plans

Truth be told, you may be second-guessing the saying “There’s no place like home for the holidays.” We’ve all spent a lot more time here than we ever thought possible. But there are simple ways to dust off the past several months and make your place sparkle and feel special again. Borrow our tips to spruce things up in preparation for a season of celebrations.

With its XL footprint, an indooroutdoor runner stops more dirt than the average doormat and won’t

stain—just shake it out at the end of the day. We like the wide selection at Dash & Albert (from $144,

annieselke.com). 5. Plant some nature. For an arrangement that lasts, gather fall branches—these are Japanese maple—from the

yard or florist.

TEXT BY ELYSE MOODY

NOVEMBER 2020

PHOTOGRAPHS BY CHARLES MARAIA

ST YLING BY LORNA AR AGON

| THE WELL-KEPT HOME |

ENLIVEN THE LIVING ROOM Your home office is probably getting a lot of play, but turn the gathering space that time forgot into a deluxe hangout for you and your nearest and dearest. 1. Wash the windows. “It’s not hard, and the payoff is huge,” says Lorna. “Your place will feel so much cleaner and brighter.” To make the job practically effortless, try a handheld steamer. Lorna

swears by the Sienna Luna Plus steamcleaning system. Its squeegee attachment glides over glass, instantly dissolving

fingerprints and dirt ($125, homedepot.com); then wipe any drips with an absorbent

cloth, like a cotton dish towel. While you’re at it, wave the wand attachment to refresh curtains, pillows, and upholstered furniture. 2. Disappear dust and pet hair. If your electronics and books look a little dingy, do a quick pass with your vacuum’s soft-brush attachment. Then vacuum and mop the floors. We like Supernatural Wood + Floors concentrate (from $10 for 1 oz., supernatural.com); its blend of palmarosa, lavender, peppermint, basil, and fir essential oils smells so fantastic, the only reason you’ll light a candle is for ambience. If you

4. Cultivate coziness.

conversation. Lorna places them in twos

have a furry housemate, go over your carpet

Fill a big basket with throws and blankets.

or threes, with a small stool or table in

or rugs with a rubber shower squeegee to

If yours have been draped over the back

between. Birch IKEA Kyrre stools are sleek,

electrostatically lift any lingering hairs, then

of the sofa since the last frost, toss them in

stackable, and inexpensive—in other words,

vacuum again.

the dryer on the steam setting with a few

excellent perches for drinks or plates ($15

3. Flip the coffee table.

wool dryer balls; sprinkle the balls with a few

each, ikea.com).

Out with the random work ephemera, in

drops of essential oil to infuse the whole

with the fun—think classic board games

load with a soft scent. If your dryer doesn’t

(backgammon, dominoes, and cards will

have this setting, use a regular cycle and

entertain all ages), stacks of cool coasters,

toss in a damp washcloth to simulate it.

and a big bowl of pistachios for superior

Dropps XL wool dryer balls come in black,

snacking anytime. Another trick: Pull out

white, and gray, so you can match them

photo albums and yearbooks to page (and

to your items and avoid visible fuzz transfer

laugh) through together.

($25 for 3, dropps.com). 5. Offer a seat. If you’re expecting a few guests, arrange extra chairs in vignettes that invite

NOVEMBER 2020

THE DETAILS: West Elm petrified-wood coasters, $60 for 4, westelm.com. Jonathan Adler Milano backgammon set, $395, jonathanadler.com. Shinola dominoes set, $195, shinola.com. Black Creek Mercantile round sliding dovetail coffee table, in White, from $4,800, blackcreekmt.com.

WIN $25K

To help give your home a makeover, visit marthastewart.com/ Makeover25 and enter to win $25,000. For details, see page 119.

STOCK UP ON PROVISIONS Unlike in a fancy hotel, there won’t be a charge if you raid this minibar— and because the reserves are in your kitchen, you can replenish with ease. 1. Cater to all cravings. Before the holidays arrive, gather shelfstable goodies—a few crunchy, salty options and a few sweet. Our food editors’ favorites include (from left): clementines, Asian ricecracker mix, quicos (aka Spanish corn nuts), Firehook Bakery sea-salt crackers, and chocolate-covered espresso beans.

2. Decant snacks spa-style.

Hawkins New York‘s sleek storage containers have tight-fitting oak lids, so they don’t just look pretty—they keep everything fresh and reveal when they need to be topped off (from $20 each, hawkinsnewyork.com). 3. Simplify the sips.

Put out beverages that are best savored in their pure form, like our food editors’

preferred whiskey, subtly floral Suntory Hibiki Japanese Harmony ($76 for 70 cl, the whiskyexchange.com). You won’t need to

manage mixers, or jump up as often for refills. A nice nonalcoholic option: flavored Q Mixers tonic water ($30 for 24 7.5-oz. cans, shopqmixers.com).

THE DETAILS: Crate & Barrel Easton double-walled ice bucket, $60; strainer, $15; and cocktail shaker, $30, crateandbarrel.com.

POLISH THE POWDER ROOM Give it the company’s-coming treatment (even if they aren’t). 1. Get surfaces spotless.

and tired fast. She stacks or hangs

The quickest and most thorough way

three to start, and fills a basket with

is with your vacuum: Do the floor,

extras she can sub in as needed.

then slip on the brush attachment for counters and crevices. Add squeakyclean shine with an eco-friendly for-

mula: New Arm & Hammer Essentials disinfecting wipes kill germs with

3. Splurge on a nice soap. Handwashing has never been in

greater need of a lift. Cracking open a luxe bottle is this year’s version of popping the good Champagne.

a citrus-based formula ($5 for 80,

amazon.com). 2. Put out fresh hand towels.

Buy multiples, advises Lorna, who says they can start to look wrinkly

THE DETAILS: Serena & Lily Healdsburg hand towels, in Pink Sand, $28 each, serenaandlily.com. Hudson Made New York Apothecary Rose liquid hand soap, $28, hudsonmadeny.com. Lafco New York Porch Lemon Verbena candle, $65, lafco.com.

MARTHA STEWART LIVING

/ COUNTER INTELLIGENCE /

Rich Rewards

Wave hello to fall’s easiest upgrades: a splash of unseasonably warm nail polish, and deep treatments for hands and feet that will keep yours in top shape. TEXT BY ERICA SLOAN

Southwest Exposure

MARTHA’S PICKS

THUMBS UP 48

NOVEMBER 2020

1 A bottomless burgundy, Essie’s Swing of Things begs for a cozy sweater ($9, essie .com).

RAVE REVIEWS

Heeling Power

If your go-to red were a dramaschool grad, her name would be Lisa, by Zoya ($10, zoya.com).

3 Here’s a new neutral: OPI‘s autumnal My Italian Is a Little Rusty ($13, opi.com).

Lavender merges with pink in Sundays’ No. 26, a creamy mauve ($18, dear sundays.com).

The rosy tint of Sundays’ No. 24 suits all complexions ($18, dear sundays.com).

6 Yes, you can rock orange. OPI’s Have Your Panettone and Eat It Too is surprisingly versatile ($13, opi.com).

Martha is happily hands-on during the holidays, whether she’s rolling out pie dough, arranging centerpieces, or polishing silverware. To refresh her nails, she loves Deborah Lippmann’s Cuticle Lab—a kit with a cuticle remover, oil, repair cream, and a pusher that she takes with her to manicures. And she keeps Lippmann’s Marshmallow Whipped hand-and-cuticle scrub within arm’s reach at home. It combines exfoliating perlite (a volcanic substance) with soothing glycerin for silky skin on contact ($45 and $29, deborahlippmann.com).

Crack down on tough foot calluses with one of these deeply moisturizing salves. Nucifera’s The Balm drenches dryness with an aromatic blend of mango butter and coconut, avocado, and lavender oils ($40 for 4 oz., nuciferabody.com). If roughness is riling you up, buff it away with Biopelle exfoliating heel cream ($70, biopelle .com). The 30 percent– glycolic acid formula melts dead cells in 30 minutes, and you’ll have baby-soft skin that glides across your sheets. And for weary soles (that’s you, power walkers), massage in Thera Intensive foot cream, by Lavido. It hydrates with almond and jojoba oils, while antifungal teatree oil sparks a pleasant tingle ($28, lavido.com). —Claire Sullivan

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS (NAIL COLORS); PHOTOGR APHS COURTESY OF MANUFACTURERS (PRODUCTS)

Brisk weather may be on the horizon, but we’re basking in nail colors that put you in front of a desert sunset— from soft-lilac skies to terra-cotta to twilight purple. The organic feel of these shades makes them easy to pull off, no matter your skin tone, says Sigourney Nunez, North America education manager for OPI. To ensure that the hues last, start with a base coat, says New York City nail artist Gina Edwards. Apply a layer of polish; let it dry for at least a minute. Brush on another, then swipe the nail edges to prevent chipping. Finish with a top coat, and ride on.

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SPLITSVILLE Severe headaches or migraine attacks are twice as common in females as in males, per a 2015 National Health Interview Survey.

Handle Any Headache

We all get them—it’s just a question of how often they strike and how sharp they feel. Learn to treat the common types, from minor ones you can nip in the bud to migraine attacks, which are more manageable than ever thanks to new research. TEXT BY LAURA BEIL

NOVEMBER 2020

like a long, bewildering journal entry. You can get one from drinking too much coffee (or skipping your usual cup), having a glass of wine, eating the wrong meat (with nitrates) or an aged cheese, feeling stressed, sleeping too little—or too much. Regular exercise can help prevent them, except when strenuous exertion brings one on. They may come when your period starts, or stops; they can be a side effect of an unrelated medical condition, or the drugs you take for it. And some aches just appear out of nowhere. Thankfully, there are almost as many simple and effective remedies. Dehydration is often at the root, so drinking water is a great idea, as is lying down for a little while, or (a biggie these days) peeling your gaze away from the eyedrying, tension-drumming phone or computer screen. Other natural soothers include dabbing peppermint oil on your temples or lavender oil above your upper lip, says Angela Patterson, chief nursepractitioner officer for CVS MinuteClinic. DIY acupressure works, too: Squeeze the webbing between your thumb and index finger and hold it for 10 seconds, or massage that spot for 20 to 30 seconds, suggests Michele Renee, director of integrative care at Northwestern Health Sciences University, in Bloomington, Minnesota. If you need something stronger, drink caffeine, which “narrows blood vessels in the brain and slows the rush and pressure of blood flow to the area,” suggests Los Angeles physician Bita Nasseri, MD, who prefers coffee to tea because it has fewer by-products that can sometimes worsen headaches. And if

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

THE LIST OF headache triggers reads

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none of the aforementioned tactics bring relief, try taking an over-the-counter pain reliever like ibuprofen or acetaminophen, with food (to avoid stomach upset)— and wash it down with a caffeinated drink to make it more effective, Patterson says. Of course, all these ideas sound like child’s play when it comes to the mother of all headaches: the migraine. Its excruciating symptoms—bouts of nausea, visual disturbances, throbbing pain—are far more complicated, and can last a few hours or even days. (Chronic sufferers experience them at least 15 days a month.) “Migraine is the number-one most disabling disease in the U.S.,” says Amaal Starling, MD, a neurologist and headache specialist at the Mayo Clinic in Scottsdale, Arizona. And until the past few years, “we had nothing—zero—available designed to treat it, which is crazy given that in the U.S. alone, it affects nearly 50 million people.” But today, thanks to a revolution in migraine research, help is truly here. For generations, preventive measures consisted of taking B vitamins or medications originally developed for seizures or depression, or more recently, getting cranial Botox shots. You could also try drugs called triptans to quiet overactive nerves at the onset of an attack. But as scientists better understand the causes, including the role of certain molecules in the body, more powerful treatments are being created. 1

THINK MOLECULAR

Meet a new protein: calcitonin gene-related peptide, or CGRP, which is present throughout the body but especially prevalent in the sensory nerves of the brain and spinal cord. Discovered almost 30 years ago, it has long been thought to play a role in migraine disease. But the first medicine aimed at CGRP, an antibody that latches onto it and reduces its activity, wasn’t approved until 2018. Now several different antibodies are on the market. They’re delivered monthly or quarterly by injection or IV, says Teshamae Monteith, MD, chief of the headache division at the University of Miami Miller School of Medicine. Since they are designed specifically for migraine prevention, she adds, they may have fewer side effects than antiseizure or antidepressant drugs, too. Best of all—hallelujah!—they work for many people: One of the latest studies, published in May in the International Headache Society journal Cephalalgia, found that among 609 chronic migraine patients receiving monthly shots of CGRP antibodies, most who completed the study reported that the frequency of their attacks dropped by at least half. A lucky 8.9 percent had none at all. Gepants are another new type of CGRP antibody. They’re for in-the-moment migraine relief, not prevention, and come in pill form; the first, Ubrelvy, was

NOVEMBER 2020

approved by the U.S. Food & Drug Administration (FDA) in 2019. Unlike triptans, they don’t restrict blood vessels, so they’re safer for patients with a history of heart disease or stroke. Clinical trials showed that compared with those on a placebo, study participants who took them were significantly more likely to be totally painfree two hours later. About 20 percent had their migraine go away completely, versus between 12 to 14 percent of participants taking the placebo. 2

GO ELECTRIC

A migraine is thought to involve stimulation of the trigeminal nerve, which runs from the base of the brain upward, behind your eyes—so scientists are developing novel ways to calm that nerve. In 2014, the FDA cleared a first-of-its-kind device called Cefaly ($399, cefaly.us). It’s a diamond-shaped pod that sticks to your forehead and generates a soft current; you can wear it for 20 minutes a day as a preventive measure, or for up to an hour to help relieve an attack. In a recent study of 100 patients in Japan, the average number of attacks reported fell from 5.33 to 3.94 after 12 weeks; participants also took fewer acute antimigraine medications. Other new options include the GammaCore, a smartphone-size tool you hold to the pulse point on your neck to target the vagus nerve, also a major connection to the brain; the eNeura sTMS mini, a curved device that cradles the base of your head; and remote electrical neuromodulation (REN), which fits on your arm like a blood-pressure cuff and comes with a smartphone app so you can adjust the current as needed. In a study published last year in the journal Headache, REN relieved pain for two-thirds of patients, compared with 39 percent using a placebo device. These techy options are appealing if you’re looking for relief that doesn’t involve a drug, Starling says: “They kind of press the reset button in your brain and recalibrate everything.” Since the last three are prescriptiononly, and can be pricey, ask your physician about them; she can help you determine which one to try. 3

BE HABITUAL

Small lifestyle changes can have a huge preventive effect. Starling teaches her patients the acronym SEEDS, which stands for “sleep, exercise, eating, dehydration, and stress management.” Different strategies work best for different people. For you, it could mean setting a 10:30 p.m. bedtime, avoiding tomatoes or red wine, or doing yoga twice a week. Once you figure out your formula (through trial and error and journaling), stick to it. “It’s all about consistency,” says Starling. Slowly but surely, you should start to feel better.

Not an actual patient.

*Artificial te ars

You’ve tried over-the-counter eye drops,* now try the only FDA-approved treatment specifically for the signs and symptoms of dry eye: Xiidra.

What is Xiidra? Xiidra is a prescription eye drop used to treat the signs and symptoms of dry eye disease. Important Safety Information Do not use Xiidra if you are allergic to any of its ingredients. Seek medical care immediately if you get any symptoms of an allergic reaction. The most common side effects of Xiidra include eye irritation, discomfort or blurred vision when the drops are applied to the eyes, and an unusual taste sensation. To help avoid eye injury or contamination of the solution, do not touch the container tip to your eye or any surface.

If you wear contact lenses, remove them before using Xiidra and wait for at least 15 minutes before placing them back in your eyes. It is not known if Xiidra is safe and effective in children under 17 years of age. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. For additional information about XIIDRA®, please refer to the brief summary of Prescribing Information on adjacent page. XIIDRA, the XIIDRA logo and ii are registered trademarks of Novartis AG.

What are the possible side effects of Xiidra? The most common side effects of Xiidra include eye irritation, discomfort, or blurred vision when the drops are applied to the eyes, and an unusual taste sensation (dysgeusia).

PATIENT INFORMATION Brief Summary: Read this information before you start using Xiidra and each time you get a refill. There may be new information. This information does not take the place of talking to your doctor about your medical condition or your treatment.

Seek medical care immediately if you get any symptoms of wheezing, difficulty breathing, or swollen tongue.

What is Xiidra? Xiidra is a prescription eye drop solution used to treat the signs and symptoms of dry eye disease (DED). It is not known if Xiidra is safe and effective in children under 17 years of age.

These are not all the possible side effects of Xiidra. Tell your doctor if you have any side effects that bother you. You may report side effects to the FDA at 1-800-FDA-1088.

Do not use Xiidra: If you are allergic to lifitegrast or any of the other ingredients in Xiidra, see “What are the ingredients in Xiidra?” What should I tell my doctor before using Xiidra? Before you use Xiidra, tell your doctor if you: • are using any other eye drops • wear contact lenses • are pregnant or plan to become pregnant. It is not known if Xiidra will harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known if Xiidra passes into your breast milk. Talk to your doctor about the best way to feed your baby if you use Xiidra. How should I use Xiidra? Talk to your doctor or pharmacist for additional instructions about the right way to use Xiidra. Use Xiidra exactly as your doctor tells you. • To help avoid eye injury or contamination of the solution, do not touch the container tip to your eye or any surface. • If you wear contact lenses, remove them before using Xiidra and wait for at least 15 minutes before placing them back in your eyes. • Use 1 drop of Xiidra in each eye, 2 times each day, about 12 hours apart. • Use Xiidra right away after opening. Throw away the single use container and any unused solution after you have applied the dose to both eyes. Do not save any unused Xiidra for later.

fessional. lth care pro a e h r o t n e al pati Not an actu

Novartis Pharmaceuticals Corporation East Hanover, New Jersey 07936-1080

How should I store Xiidra? • Store Xiidra at room temperature between 68°F to 77°F (20°C to 25°C). • Store Xiidra in the original foil pouch to protect it from light. • Do not open the Xiidra foil pouch until you are ready to use the eye drops. • Return unused single-use containers to their original foil pouch to protect from excessive light exposure. Keep Xiidra and all medicines out of the reach of children. General information about the safe and effective use of Xiidra. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. You can ask your pharmacist or doctor for information about Xiidra that is written for health professionals. Do not use Xiidra for a condition for which it was not prescribed. Do not give Xiidra to other people, even if they have the same symptoms you have. It may harm them. What are the ingredients in Xiidra? Active ingredient: lifitegrast Inactive ingredients: sodium chloride, sodium phosphate dibasic anhydrous, sodium thiosulfate pentahydrate, and water for injection. Sodium hydroxide and/or hydrochloric acid (to adjust pH). Manufactured for: Novartis Pharmaceuticals Corporation One Health Plaza East Hanover, NJ 07936

ars *Artificial te

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MARTHA STEWART LIVING

Ask Martha Is it possible to clean vintage white linens that are yellowed and stained? —Crystal Okenoa, Pensacola, Fla.

Antique fabrics lose their pristine quality over time, often due to dinnerparty spills, dirt settling into folds, and discolorations caused by ironing starch. Another challenge: They may be too delicate to machine-wash. Fortunately, you can revive them by hand with this method: 1. Presoak If the pieces have been exiled to the deepest corner of your linen closet for a while, give them a long bath in plain cold or tepid water to loosen set-in grime. Replace the water when it gets cloudy, and repeat until it stays clear. (And we do mean a long one: This can take up to a week.) 2. Wash Fill a tub with tepid water and mild laundry detergent, as well as powdered oxygen bleach, such as OxiClean (see the soaps’ labels for the proportions). Wearing rubber gloves, slosh the linens around gently. Rinse well.

To keep antique linens in mint condition, store them in a dry, dark cupboard on shelves that are painted or lined with acid-free paper (oils in wood can discolor them), and tuck sheets of acid-free paper in their folds, too.

NOVEMBER 2020

3. Treat Living home editor Lorna Aragon swears by Engleside Restoration fabric restorer to remove stubborn stains ($18 for 2 lb., englesideproducts .com). Dissolve three scoops per gallon of water, then soak the fabric for six to eight hours. Remove and rinse. 4. Air-dry The sun has natural fabric brightening powers. Lay your items flat on a towel outside (or in a sunny spot inside).

PHOTOGRAPH BY MARIA ROBLEDO

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GOOD LIVING ASK MARTHA

—Jack Monela, Dover, Del.

I’m terrified to cut my cat’s nails. Any pointers? —Louisa Tackert, Ghent, N.Y.

Take it very slowly. Start by desensitizing him to having his paws held, says Bruce Kornreich, director of the Cornell Feline Health Center, in Ithaca, New York. Place your cat on your lap and press on his feet; if he squirms, let him go. (A good time for this is after a meal, or any other time he’s mellow, says Raelynn Farnsworth, associate chair of veterinary medical education at Washington State University’s College of Veterinary Medicine.) Once he’s staying put, squeeze one paw gently to extend a nail, and snip it straight across, using human clippers or the guillotine-style cat type; then continue on to the next one. “Avoid slicing into the quick—the sensitive pink portion at the base—which will bleed,” says Korn reich. Should he get jittery, stop and try again in a day or two. “Offer praise and treats, even if he gets just one nail trimmed,” says Farnsworth. Creating a positive association will make it easier the next go-round.

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.

NOVEMBER 2020

While many policies offer protections for natural disasters, injuries, and baggage delays, most will not cover travel changes due to Covid-19. Insurance is for unforeseen circumstances, and the pandemic is a known threat, says Kasara Barto, a publicrelations manager for the travel-insurance comparison website Squaremouth. However, if you contract the illness or need to quarantine, the cancellation or medical benefits of some travel policies may still kick in, says Barto. If you just anticipate a change of plans due to fear of catching the virus, consider purchasing a “cancel for any reason” upgrade (typically a 40 percent price hike). With it, you will receive a refund of up to 75 percent of your trip’s cost, no questions asked.

| HOLIDAY HELPERS |

The Side Show Pair your turkey with these quick, delicious dishes, and the rest of the meal really is gravy. 1. Make-Ahead Roasted Potatoes Cut 2 pounds russet potatoes into 1-inch pieces; boil in salted water until slightly softened, 3 to 5 minutes. Drain and let cool; toss with 1 tablespoon potato starch. Freeze in a single layer on a baking sheet. On game day, drizzle with 3 tablespoons olive oil, season with salt and pepper, and roast at 425˚ for 15 to 20 minutes. Toss, drizzle with more oil, and roast until tender, 10 minutes.

2. Creamy Baked Polenta Melt 4 tablespoons unsalted butter in a large ovenproof skillet; remove from heat. Stir in 2 cups milk, 2 cups chicken broth, 1 cup coarse polenta, 1/2 cup grated Parmigiano-Reggiano, 1 teaspoon salt, and a pinch of pepper. Bake at 375˚ for 20 minutes; stir. Continue baking until tender, 15 to 20 minutes more; stir until smooth.

3. Simple Cranberry Sauce In a saucepan, combine 6 cups fresh or frozen cranberries, 11/4 cups sugar, 4 strips orange zest, 1 cup orange juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until berries burst, 12 to 15 minutes. Let cool completely. GRAB A SPOON For more cranberrysauce recipes, hover your phone here, or go to marthastewart .com/cranberrysauce.

Reporting by Erica Sloan

IR A EV VA/GET T Y IMAGES (CAT); AARON DYER (CR ANBERRY SAUCE); MUNDUS IMAGES/GET T Y IMAGES (TR AVEL)

Airfares are so low right now, I’m thinking of booking a trip. Should I get travel insurance?

Eat in peace. For once.

Everyday FOOD COOK, NOURISH, ENJOY

Pesto For a fluffy, mousse-like filling in deviled eggs, use a food processor to combine the yolks with the other ingredients.

Smoked Trout

FOOD ST YLING BY CHRIS L ANIER; PROP ST YLING BY SUZIE MYERS

Spiced Hummus

Rich Deviled Egg

| PERFECTING |

Piped Dreams The devil’s in the details when it comes to this iconic appetizer: We cook the eggs for exactly eight minutes, and whir butter into the yolks for pillowy creaminess. Once you’ve cracked the technique, venture out of your shell with three other please-pinch-me variations. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY KATE SEARS

MARTHA STEWART LIVING

Ingredients 6 large eggs

¼ cup mayonnaise 1 tablespoon softened unsalted butter 2 teaspoons Dijon mustard Kosher salt and freshly ground pepper

Cook & Cool Prepare an ice bath. In a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand 8 minutes. Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.

Ground paprika, for sprinkling

Pipe & Garnish

Whip Up the Filling

If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mix ture to a piping bag fitted with a tip or to a resealable plastic bag.

“Deviled eggs are such a crowd-pleaser—they have lots of flavor, and you can eat them while balancing a drink. I used to swear by mayo and mustard only, but once you add butter to the filling, you’ll never go back.” —food editor at large Shira Bocar

More Delicious Dollops

SMOKED TROUT

PESTO

Blend the yolks with ¼ cup mayonnaise, 1 ounce flaked smoked trout ( ¼ cup), 1 tea‑ spoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.

Blend the yolks with ¼ cup pesto, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Spoon on a little more pesto to serve.

NOVEMBER 2020

1. PREP AHEAD

You can boil the eggs up to a week in advance. Once cool, refrigerate in a resealable plastic bag until ready to peel. You can also cook, peel, and halve them, and make the filling, a day ahead. Refrigerate the whites on a plate wrapped in plastic, and the filling in an airtight container. 2. DON’T OVERCOOK

It bears repeating—the whites will get tough and the yolks will turn green. Set a timer for 8 minutes as soon as you remove them from the heat in step 1. 3. BE A NEAT FREAK

For pristine egg halves, wipe the blade of your knife with a dish towel between each slice. 4. SLOW THEIR ROLL

After cooking the eggs and before filling, Martha cuts a thin slice from the rounded bottom of each half so they won’t slide around (it’s a game changer). 5. GO PRO

SPICED HUMMUS Blend the yolks with

1/3 cup hummus, 1 tablespoon fresh lemon juice, and ¼ teaspoon hot sauce. Season with kosher salt. Sprinkle with za’atar and sprouts to serve.

Use a star‑shaped pastry tip (for a fancy swirl) or a plain round tip (for a soft swoosh) on your pastry bag. Or for a rustic look, just spoon the filling straight into the whites. 6. PAY THEM FORWARD

Deviled eggs are best eaten within an hour of assembly, but if you have leftovers (ha!), refrigerate them in an airtight con‑ tainer and chop them for a sublime egg‑salad sandwich the next day.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

RICH DEVILED EGGS

RAISE YOUR EGG IQ

makes ordinary foods

Taste better looking at you, celery

| WHAT’S FOR DINNER? |

THE FAST LANE Fly past the finish line of a busy day with a speedy, flavorpacked supper. These winning recipes—citrusy broiled salmon, tangy shrimp stir-fry, and chicken puttanesca with polenta—each clock in at just under 30 minutes. TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

NOVEMBER 2020

PHOTOGRAPHS BY KATE SEARS

FOOD ST YLING BY CHRIS L ANIER; PROP ST YLING BY SUZIE MYERS

Salmon and torn rustic bread join garlicky Broccolini and quartered oranges in the last five minutes of broiling. For a bright and briny finish, sprinkle with cilantro, mint, or parsley (or all three, if you have them on hand), and serve with feta.

Sumac-Dusted Salmon With Broccolini

Chicken-and-Polenta Puttanesca Melts

Pasta-e-Fagioli Pasta

Stir-Fried Sweet-and-Sour Shrimp

6 tablespoons extra-virgin olive oil, plus more for serving 1 tablespoon ground sumac, plus more for serving 2 teaspoons minced garlic (from 1 to 2 cloves) Kosher salt and freshly ground pepper 12 ounces Broccolini, tough stems removed 3 mandarin oranges or tangerines, quartered 2 cups torn rustic bread, crusts removed (from 1/4 loaf) 4 skin-on salmon fillets (each 1 inch thick), preferably wild 3 ounces feta, crumbled (¾ cup) 1 cup mixed tender herbs, such as cilantro, mint, and parsley

1. Preheat broiler with rack 6 inches from heating element. Stir together oil, sumac, garlic, and ½ teaspoon salt. On a rimmed baking sheet, toss Broccolini and oranges with 3 tablespoons sumac mixture. Season with salt and pepper; spread into a single layer. Broil, stirring once, until beginning to brown in places, 4 to 5 minutes. Toss bread with 2 tablespoons sumac mixture. Season fish with salt and pepper; brush with remaining sumac mixture. 2. Push Broccolini and oranges to one side of sheet; add fish to other side, skin-sides down; scatter bread evenly over everything. Broil, stirring bread once, until salmon is cooked through and bread is crisp, 4 to 5 minutes more. Squeeze some of oranges over everything. Serve salmon, Broccolini, oranges, and bread topped with feta and herbs, sprinkled with sumac and drizzled with oil. ACTIVE TIME:

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

Chicken-and-Polenta Puttanesca Melts 8 slices (each ½ inch thick) precooked polenta, such as San Gennaro (about 12 ounces total) 1 pound chicken cutlets (4 large pieces, each ½ inch thick) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil

3/4 cup mixed pitted olives, halved 2 tablespoons capers 1 tablespoon minced garlic (from 2 to 3 cloves) 1½ cups homemade or store-bought marinara sauce 3 ounces low-moisture mozzarella, such as Polly-O, shredded (¾ cup) Chopped fresh parsley leaves, for serving (optional)

1. Preheat broiler with rack 6 inches from heating element. Season polenta and chicken with salt and pepper. Heat a large ovenproof skillet (preferably cast iron) over medium-high; swirl in 2 tablespoons oil. Add polenta and cook, flipping once, until golden and crisp on edges, about 4 minutes. Transfer to a plate. Add chicken to skillet; cook until browned on edges and cooked through, about 2 minutes a side. Transfer to plate. Add 1 tablespoon oil, olives, capers, and garlic to skillet; cook until fragrant, 30 seconds. 2. Stir marinara into skillet; bring to a boil. Remove from heat; nestle in chicken and polenta, shingling them and spooning some sauce over top. Sprinkle with cheese; broil until bubbly, 4 to 5 minutes. Top with parsley; serve. ACTIVE TIME:

Pasta-e-Fagioli Pasta 12 ounces short pasta, such as gemelli or cavatappi Kosher salt and freshly ground pepper

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

Stir-Fried Sweet-and-Sour Shrimp 1 pound peeled, deveined large shrimp Kosher salt and freshly ground pepper

1 small red onion

3 tablespoons vegetable oil

1 small head escarole

1 small bell pepper, ribs and seeds removed, cut into thin slices (11/4 cups)

3 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons minced garlic (from 4 to 5 cloves) 2 tablespoons tomato paste 1 can (15 ounces) chickpeas or mixed beans, undrained

3/4 cup vegetable or low-sodium chicken broth ½ cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

1. Cook pasta in a large pot of salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use). 2. Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and ¼ cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes. Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese. ACTIVE TIME:

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

1 tablespoon minced garlic (from 2 to 3 cloves) 1 tablespoon minced fresh ginger (from a 1-inch piece) 1 cup peeled, chopped fresh pineapple 3 scallions, cut into 1-inch pieces (1 cup)

2/3 cup apricot jam or orange marmalade 3 tablespoons distilled white vinegar, plus more for serving Cooked white rice, for serving

1. Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate. Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes. Add garlic, ginger, pineapple, and scallions; cook 1 minute. 2. Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute. Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper. ACTIVE/TOTAL TIME:

20 MIN. | SERVES: 4

Sumac-Dusted Salmon With Broccolini

HOLIDAY CLASSIC

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| HEALTHY APPETITE |

PULL SOME STRINGS You don’t have to bake green beans in a casserole to make them delicious. The legumes are rich in vitamins C and K, and have nearly three grams of cholesterol-curbing fiber per cup. Highlight their benefits—and bright flavor—in these fresh takes. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

Harissa-Roasted Green Beans Dry-cooking helps preserve the vitamins in the beans.

Preheat oven to 425°. On a baking sheet, toss 1 pound trimmed green beans with 2 tablespoons extra-virgin olive oil and 2 teaspoons harissa paste until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds; serve.

Miso-Watercress Green Beans The leafy green offers calcium and antioxidants.

Heat 2 tablespoons extra-virgin olive oil and 2 thinly sliced garlic cloves in a large skillet over medium-high; stir until just beginning to sizzle, 1 minute. Add 1 pound trimmed green beans, and season with salt and pepper. Cook, tossing to coat, about 1 minute. Add 1/4 cup water and cover. Reduce heat to medium and steam, shaking pan occasionally, until beans are bright and tender and most of water has evaporated, 5 to 6 minutes. Remove from heat. In a bowl, whisk together 2 teaspoons white miso and 1 tablespoon fresh lemon juice. Toss beans with dressing and 1 packed cup watercress, torn into pieces. Serve immediately. ACTIVE TIME: SERVES: 4

A cup’s worth delivers a quarter of your daily vitamin K, which maintains healthy blood and bones, says Berman.

10 MIN. | TOTAL TIME: 30 MIN.

SERVES: 4

10 MIN. | TOTAL TIME: 15 MIN.

Green Beans With Warm Raisin-Caper Dressing The olive oil in the vinaigrette is a great source of omega-rich healthy fats.

Bring a pot of generously salted water to a boil. Cook 1 pound trimmed green beans, working in batches, until crisp-tender, about 5 minutes per batch. Add 1/4 cup golden raisins during the last 30 seconds of cooking. Drain and transfer to a platter. In a bowl, whisk together 1 tablespoon sherry vinegar, 1 teaspoon wholegrain mustard, 3 tablespoons extra-virgin olive oil, and 1 tablespoon capers, chopped. Season to taste. Toss beans and raisins with dressing and 3 tablespoons toasted pepitas. Serve. ACTIVE/TOTAL TIME: 15

NOVEMBER 2020

MIN. | SERVES: 4

PHOTOGRAPHS BY KATE SEARS

FOOD ST YLING BY CHRIS L ANIER; PROP ST YLING BY SUZIE MYERS

“Vitamin C helps you absorb iron, an important mineral for carrying oxygen through your body,” says NYC registered dietitian Rachel Berman.

ACTIVE TIME:

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| POTLUCK |

One Sweet Friend Our food editors consider Jason Schreiber, a longtime contributor to Martha Stewart Living and Weddings, part of the family. So when they got a peek at his first cookbook, Fruit Cake, they eagerly brandished their baking supplies and notepads. Have a slice of the action.

TAKE FIVE

TEXT BY CLAIRE SULLIVAN

AFTER HONING

“Jason’s love of shaking up tradition is evident, and adding fruits to bolster flavors in familiar baked goods is creative and groundbreaking,” —Martha, in her foreword to the book

Bim’s Yeast Cake This coffee cake (an adaptation of his grandmother’s recipe) calls on fresh yeast to leaven and add complex flavor. Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough (the dried berries bring intensity without added moisture), and a glaze of confectioners’ sugar and whole milk tops it off royally. For the recipe, turn to page 112.

NOVEMBER 2020

SHOP SMART Jason is extremely eco-minded. He suggests looking for ingredients that are minimally packaged and avoiding plastic (bring your own bags and jars for bulk ingredients). Purchase locally produced items when you can, too. STICK WITH A SYSTEM We all have our go-to measuring tools and methods. Use them consistently, and prep becomes second nature. The book has charts for each recipe that include volume (cups, spoons) and weight measurements. PREP PANS PERFECTLY Jason often mixes “pan goo,” a combo of 1/4 cup neutral oil and 1/3 cup all-purpose flour, to brush on baking sheets. Even the stickiest sweets release without a struggle. PREHEAT PATIENTLY In the time it takes to bake a cake, the temperature in your oven can vary by as much as 25 degrees (up or down). That’s why it’s vital to fully preheat—the longer you can let it settle in, the steadier it will remain. EMBELLISH WITH EASE Though Jason excels at elaborate piping and decorations, he loves the simplicity of chocolate curls. His technique: Hold a block of chocolate one foot above a stove’s burner (set at medium heat) for a few seconds, until it’s soft but not melted. Then use a sharp vegetable peeler to shave along an edge of the block. With a few practice strokes, you'll be curling like a pro.

PHOTOGRAPHS BY ETHAN CALABRESE

some serious decorating skills under wedding-cake master Ron Ben-Israel, Jason Schreiber began dazzling us in his own right with confections that taste as incredible as they look. We’ve called on him to make everything from impeccable gingerbread houses (among them a Downton Abbey replica, no less) to cover-worthy cookies. In Fruit Cake (William Morrow), he shares 75 recipes that use nature’s candy in thoroughly modern ways: Think maple-orange cornbread, banana tiramisu, and a sky-high guava crepe cake. “Above all, I wanted this book to be informative and useful,” he says. But baking is also a soothing, restorative act for Jason: “Sitting on the floor, with my nose pressed to the glass, and watching the oven work its magic is one of my favorite places to be.”

“This book is filled with great tips and techniques you’ll refer to again and again,” says Living food director Sarah Carey.

EVERYDAY FOOD

“Cream-style corn has a little bit of cornstarch in it, which helps bind everything together in place of flour.” —Lauryn

Steve’s Layered Cornbread Lauryn likes to rewarm a piece and top it with a fried egg for breakfast.

1/2 cup corn oil, plus more for baking dish 11/4 cups fine yellow cornmeal, plus more for baking dish 11/2 cups whole milk 1 can (14.75 ounces) creamstyle corn 3 large eggs

¾ teaspoon baking soda 2 teaspoons kosher salt (we use Diamond Crystal) 8 ounces cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups) 2 cups shredded cooked chicken or turkey (10 ounces)

1/2 cup chopped fresh cilantro leaves, plus more for serving

1/2 cup sliced pickled jalapeños, drained Salsa, for serving (optional)

| TRADITIONS |

Father Knows Best

Senior food editor Lauryn Tyrell grew up eating this hearty cornbread dish on holidays, when her dad would bake several and give pans to friends and neighbors, too. The filling consists of shredded chicken (leftover turkey is tasty, too), cheddar cheese, and pickled jalapeños. She likens it to a Tex-Mex take on lasagna—spot-on for Chef Steve, an ItalianAmerican who grew up in Texas. Hats off to him! TEXT BY CLAIRE SULLIVAN RECIPE BY LAURYN TYRELL

NOVEMBER 2020

a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly. 2. In a large bowl, whisk together

oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro. ACTIVE TIME:

30 MIN. | TOTAL TIME : 1 HR. 45 MIN. | SERVES: 8

PHOTOGRAPH BY KATE SEARS

FOOD ST YLING BY CHRIS L ANIER; PROP ST YLING BY SUZIE MYERS

1. Preheat oven to 350°. Lightly brush

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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.

November

“The world begins at a kitchen table. No matter what, we must eat to live. The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.” —U.S. poet laureate Joy Harjo, “Perhaps the World Ends Here”

PHOTOGRAPH BY LENNART WEIBULL | ‘Glass Gem’ corn (lovelandfarmpopcorn.com)

MARTHA STEWART LIVING

CARTE BLANCHE The heart of chef Clare de Boer’s Hudson Valley house is the dining room, with its oversize fireplace on one end and open kitchen on the other. “It’s where I cook and everyone gathers,” says de Boer, a cofounder of the restaurant King, in New York City’s SoHo. “I love that I’m always part of the good times.” She sets her holiday table simply, with white plates, linens, and candles. THE DETAILS: March white onyx taper holders, $30 each; and hand-dipped taper candles, in Ivory, from $6 for 2, marchsf.com. Zalto Universal wineglasses, $59 each, aldosohm.com. Alessi 826 round wire basket, from $97, us.alessi.com. Rough Linen Orkney napkins, in Off White, $20 each, roughlinen.com.

SAVORY SECRETS The turkey, resting on fresh bay branches, has more leaves tucked under its skin. “They gently perfume the meat with a fragrant, floral flavor,” de Boer says.

LEMON-HERB TURKEY WITH BAY BUTTER For all the recipes, see page 112.

WARMEST THANKS

For U.K.–born chef Clare de Boer, Thanksgiving is a welcome chance to cook for everyone she loves in her rustic home kitchen in upstate New York. Last November, college friends came together amid the snow to meet her newborn son, Abe. Here, she reflects on that feast and appreciates all the rituals that make the holiday that much richer. PHOTOGRAPHS BY PAOLA + MURRAY | TEXT AND RECIPES BY CLARE DE BOER | FOOD STYLING BY GREG LOFTS

OR THOSE OF US who love to feed people, Thanksgiving

fills the month of November. It begins with bedtime thoughts of what to cook, and isn’t over until we finish the last spoon of turkey broth. My own anticipation manifests in menu planning and spills into conversations: I’ll trade roasting secrets with friends, and small talk about sides with strangers. On the family email thread, we’ll tease cousins about new plus-ones. The vegan will remind me that she is still vegan, and my mother-in-law will remind me that less is more. (I will ignore her advice, as I do every year.) A turkey calculator will say we need a 20-pound bird. I’ll add five, just in case. I’ll ripen persimmons for pie in a paper bag, but we’ll eat them as they get sticky. I’ll hide the next pound I buy behind cereal boxes. By Thanksgiving morning, I’ll be ahead of the game: turkey seasoned, tart dough frozen in fluted rings. I’ll be impressed

by my serenity and organization, until the last-minute gasstation run for forgotten whipping cream and I burn my tongue tasting stuffing. I’ll have to transfer my turkey to the fireplace, to make room in the oven to brown breadcrumbs and caramelize walnuts on the apple tart. It will look intentional. Dinner will be ready later than expected, and by that time everyone will be fizzing from Champagne. Hunger and nostalgia make everything taste best. When I finally fill my plate, I’ll choose the meat underneath the bird that has steamed between fat and bone. Everyone will ignore the salad, but I won’t let it go: Crisp greens refresh my appetite for dessert. When some guests have left and our son is asleep, my husband and I will nibble cold turkey, rinse wineglasses, and laugh at our faux pas. He’ll compare the meal with last year’s, and predict that by next year, our son will be walking.

READY TO ROCK Above: De Boer with baby Abe and her husband, Luke Sherwin. “We basically live in those chairs,” she says. “In winter, I do a lot of cooking over the fire. It’s always on, so it’s easier than warming up the oven—and the whole room smells like whatever’s roasting.” Opposite, clockwise from top left: De Boer hollows out red onions to be stuffed with parsley breadcrumbs. Saffron-infused currant-and-pine-nut relish is a “luxurious, almost exotic” stand-in for cranberry sauce, inspired by Sicilian salsa, while kale puréed in Tuscan olive oil is a dish straight off the menu at King. Spindly puffpastry straws keep hungry hands out of her pots: “Even picky people like them, and they look elegant when they’re this long.”

MENU Chilled Crisp Rosé Champagne Gruyère, Anchovy, and Olive Straws Lemon-Herb Turkey With Bay Butter Red Onions Stuffed With Parsley Breadcrumbs Currant-and-Pine-Nut Relish Kale Purée Sweet-Potato-and-Sage Tian Sprouting Broccoli With Peperoncini Butter-Lettuce Salad With Buttermilk and Herbs Appeltaart Persimmon Tart

THE DETAILS: Frances Palmer Pottery No. 2 footed bowl with side loop, $495, frances palmerpottery.com.

GRUYÈRE, ANCHOVY, AND OLIVE STRAWS

CURRANTAND-PINE-NUT RELISH

THE DETAILS: Deborah Erlich simple crystal pilsner glass, $85, marchsf .com.

KALE PURÉE

SPROUTING BROCCOLI WITH PEPERONCINI

THE DETAILS: Frances Palmer Pottery oval platter with diagonal fluted rim, $385, francespalmerpottery.com.

SWEET-POTATOAND-SAGE TIAN

RED ONIONS STUFFED WITH PARSLEY BREADCRUMBS

APPELTAART

PERSIMMON TART

STAR ATTRACTIONS A speculaas-esque apple tart is de Boer’s homage to her Dutch father, and the persimmon-custard one is a “more delicate, fudgier” take on the usual pumpkin. “We top them both with fluffy spoons of whipped cream,” she says. “We go through one giant bowl; then someone has to get up and whip some more.” Opposite, clockwise from top left: Friends toast the holiday and baby Abe’s arrival. Broccoli sautéed with peperoncini and garlic brings something “a little bit bitter and heaty” to the table, says de Boer. After the turkey and sides, a green salad—and the delicious baby— get passed around. Sage-infused half-and-half gives sweet potatoes a “woodsy” note; stuffing baked in red onions is pre-portioned, and stays moist.

FRESH-AIR FUN

ART DIRECTION BY RYAN MESINA; PROP ST YLING BY TANYA GR AFF

Sherwin often sets off floating lanterns after dinner with friends. Says de Boer, “It gives us a reason to get outside and appreciate the sky.” Opposite: Everyone bundles up for a pre-meal joyride on Sherwin’s UTV, then huddles around a firepit on the front lawn with glasses of warming whiskey.

Power Panel Wake up your bedroom with a headturning headboard. To make this one, fill in a plain frame (store-bought or built from artists’ stretcher bars) with a basic yet bold tabby weave. Select two colors of sturdy cotton straps for the warp (the set of materials, or rows, that remain fixed in place) and one for the weft (the set you maneuver over and under). Loop the warp straps over the headboard frame vertically at even intervals—the farther apart, the more you’ll see of the horizontal weft straps—and stitch the ends together in back. Lace the weft straps through, wrap the loose ends around the sides of the frame, and secure in back with glue. The result is a design lover’s dream come true.

THE DETAILS On headboard: Pacific Trimming cotton webbing, 50 mm, in White (similar to shown), $4.25 a yd.; and 32 mm, in Brown and Beige, each $3.75 a yd., pacifictrimming.com. Dick Blick Best heavy-duty stretcher bars (used to make headboard), from $3.50 for 8", dickblick.com. On bed: Bed Threads 100 percent flaxlinen bedding set, in Pink Clay, from $250, bedthreads.com. Two Dawson linen bed cover, in Desert Rose, $195, two-dawson.com. Opposite page: Anrox Supply Co. herringbone twill tape, ⅝", in Wine Burgundy, $20 for 50 yd., amazon.com. Pacific Trimming cotton webbing, 50 mm, in White (similar to shown), $4.25 a yd., pacific trimming.com.

CROSSOVER APPEAL

Nothing bumps up the beauty of a room like a little texture. These stunning handwoven ideas have something extra-lovely going for them, too: You can pull them off without a loom, or a lot of time. Master our methods, and work your way—over, under, and over again—to new levels of DIY style. PHOTOGRAPHS BY RYAN LIEBE TEXT BY ABBYE CHURCHILL CREATED BY NAOMI DEMAÑANA

Sleek Seats Shaker stools look sharp and modern when you change up the colors and patterns. This check‑ erboard bench and herringbone footrest—or kid’s seat—come together from easy‑to‑use Shaker Workshop kits (from $98 each, shakerworkshops.com). Choose the cotton tape in contrasting neutrals like these, or go subtler with tonal colors, and get webbing.

HOW-TO HELP For detailed instruc‑ tions to projects in this story, hover your smartphone camera here, or go to martha stewart.com/ weavingprojects.

Mod Mats The 3-D tumbling-block effect on these beauties goes off the grid: It calls for three materials instead of two, but that doesn’t mean it’s more difficult. Pin equal-length strips of a washable fabric, like woven-cotton twill tape, side-by-side vertically onto foam core. Using a simple-to-make DIY cardboard needle, weave the second set through them at a downward diagonal angle, starting from the right-hand side and going under two strips and over one. Then, working from the left-hand side, weave the third set under three strips and over two. When your rectangle is complete, tuck the loose ends under and stitch it down onto felt or canvas, then sew on more twill tape to finish the edges. THE DETAILS: Pacific Trimming cotton twill tape, 1”, in 165, 177, and 178, $2 a yd., pacifictrimming.com. Five Two Everyday Soft cotton napkins, in Rhubarb, $30 for 4, food52.com. West Elm Kanto mugs, in Ice White, $42 for 4; and salad plates, $50 for 4, westelm.com. Hearth & Hand With Magnolia matte-finish flatware, in Black, $20 for 5 pieces, target.com.

Happy Hampers To tailor your whole laundry experience, customize storebought baskets. Choose a wire one with wide openings, then intertwine strips of a sturdy, colorfast material—like Shaker tape, woven-cotton straps, or felt—and secure the ends with a stitch. You can work your material in two directions, or simply one. Either way, you’ve just brightened your loads. THE DETAILS Basket at left: Pacific Trimming cotton twill tape, 1½", in 70 (similar to shown), $2.50 a yd., pacific trimming.com. Yamazaki Tosca rectangular laundry basket, $55, burkedecor .com. Basket at right: Leatherstripper pig-suede binding, in Pink, $18 for 4 yd.; and cowhide leather binding, in Taupe Climax, $16 for 5 yd., leatherstripper .etsy.com. Yamazaki Tosca round laundry hamper, $50, containerstore.com.

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY CHRISTINA L ANE

Crafty Carriers Our totes give new meaning to the phrase book bag, thanks to a clever construction trick. Grab a hardcover volume the size of the bag you want to make, and wrap strips of your warp material around it vertically, tucking the ends inside the covers on top; leave two long, for handles. (We used heavy-duty cotton and leather, but any sturdy fabric works.) Weave weft strips horizontally around the book, then tack the ends together with stitches or a grommet. Slip the book out, stitch down the warp strips, and sew or glue the ends of the handles together. The novelty will never wear off. THE DETAILS Bag at left: Tofl leather strip, ⅜", in Medium Brown, $16 for 72 in.; and leather straps, ¼", in Brown, $14 for two 72" pieces, amazon.com. CreateYourBliss round leather cord, 2 mm, in Light Pink, $3.50 for 9 ft., createyourbliss.etsy.com. Bag at right: Pacific Trimming cotton webbing, 50 mm, in Natural, $4.25 a yd.; and cotton webbing, 32 mm, in Gray, $3.75 a yd., pacifictrimming.com. On wall: Kroft four-peg rail, in Natural, $69, kroft.co.

A late-summer sunrise casts Heronswood, in Kingston, Washington, in surreally beautiful light. The garden is filled with rarities like the yellow-spired Ligularia, which original owner Dan Hinkley collected in northeastern India four years ago.

RETURN TO

PARADISE

After six years of total neglect, the famed Pacific Northwest garden Heronswood has come soaring back to life under its new owners, the local Port Gamble S’Klallam tribe. Dan Hinkley, the haven’s founder and current director (and a world-class plant explorer), walks us through its exciting second act—and shares some of the rare and exotic plants he’s collected on expeditions that now draw visitors from around the globe. PHOTOGRAPHS BY CLAIRE TAKACS | TEXT BY DAN HINKLEY

March day in 2015, I watched the elders of the Pacific Northwest’s Port Gamble S’Klallam tribe offer their blessings to a traditional welcome pole. Carved from Alaskan cedar by tribal artist Brian Perry, the totem marks the entrance to Heronswood, the first internationally recognized botanical garden in North America to be owned and operated by a tribal entity. My husband and business partner, architect Robert L. Jones, and I had created the garden some 30 years earlier, and the S’Klallam had acquired it just a few years ago. It was an occasion for celebration, and a moment to reflect on the circular journey the garden and I had made. In 1987, Robert and I purchased our first home, a modest 1970s rambler surrounded by derelict horse paddocks on the northern end of the Kitsap Peninsula, in Washington State. It was my dream to open a small nursery where we could introduce rare, hardy plants, and this was an ideal spot. We named the property Heronswood on our first night there, after watching a great blue heron take flight from a small pond when we opened the gate. Over the next 20 years, the garden and nursery grew to 15 acres. During that time, I made more than 45 legally permitted plant-hunting trips to Southeast Asia, Japan, India, South America, South Africa, New Zealand, and Australia. I collected seeds from the base of a volcano in Chile and made cuttings in the cloud-shrouded mountains of Vietnam to propagate, evaluate, and ultimately distribute back home. We became a destination for thousands of fellow fanatics from around the world. In 2000, when the business became too big for us to handle on our own, we sold it and moved to a new home nearby, but continued to run it until 2006, when its new owner abruptly shuttered it. For the next six years, the original grounds were nearly forgotten. That is, until the local S’Klallam tribe reached out to us about resurrecting the place. We were thrilled. They successfully bid on the property at auction, and soon a loyal band of former staff and volunteers began unearthing plants and revitalizing weed-choked beds. N A RARE DRY

Today, nearly 35 years after we first broke ground, Heronswood is open to the public again, home to about 9,000 trees, shrubs, vines, and ferns from every continent outside Antarctica. Under the stewardship of the S’Klallam tribe, the garden will begin hosting events and workshops. Next spring, we’ll dedicate a stumpery—an artful display of tree stumps—that recounts the S’Klallam’s history with the local timber industry and evokes a logging camp reclaimed by nature, and add species used in traditional dyeing and weaving for tribal artists to access. Just as we hoped, Heronswood is alive and well, and joining people together to commune at the altar of the natural world.

Spectacular Specimens ABOVE: The highly textured, tropical-feeling perimeter plantings of the potager

include hardy large-leaf banana (Musa basjoo); giant chartreuse pineapple lilies (Eucomis pole-evansii); and orange ‘Forncett Furnace’ dahlias (brought from England by Hinkley in the early 1990s). Gardener Duane West designed and cared for this area for nearly 30 years. LEFT: The welcome pole by S’Klallam artist Brian Perry depicts the heron and frog, a reference to the former nursery’s logo; it’s the first of multiple planned installations of tribal art that will showcase the rich legacy of the Salish tribes in the western Puget Sound region. OPPOSITE, FROM TOP: Epiphytic bromeliad Fascicularia pitcairnifolia often grows in tall trees in the rainforests of southern Chile, but here it thrives on the ground and on fallen tree stumps. South African E. bicolor produces clusters of long-lasting lime-green leaflike bracts each summer. Heronswood is a fertile testing ground for new and unusual annuals, like this tender Cuphea micropetala, which impresses with its extremely long blooming time.

Fantastic Flora ABOVE: Every May, Davidia involucrata ’Sonoma’ greets visitors with ghostly-white bracts that dangle like handkerchiefs from its tall branches; the tree is underplanted with pink Primula sieboldii and purple Hyacinthoides hispanica. The two rounded dwarf boxwoods in the background are part of a double border that was redesigned in 2015 by the famed horticulturalist Fergus Garrett, of England’s Great Dixter. LEFT, TOP: Hinkley collected the seed of Paris rugosa, a trillium relative, in China’s Yunnan Province in 1996. Its curiously beautiful flowers have four broad green sepals and four fine, thread-like petals. MIDDLE: The beguiling Himalayan blue poppy, Meconopsis betonicifolia, which Hinkley collected from eastern Nepal in 1995, flourishes in the cool climate of the Pacific Northwest. While it must be replanted every other year, its electrifying color, rarely seen in flowers, is more than worth the effort. BOTTOM: Tasmanian tree ferns—Dicksonia antarctica—give the woodland a prehistoric feel; Hinkley brought them back from Tasmania in the early 1990s.

Heavenly Hedges Hinkley first planted this sculptural scalloped hornbeam (Carpinus betulus ‘Fastigiata’) in 1993. To train it into arches, he tied the young trees together and regularly pruned them into a billowing wall as they grew over the years. The geometric beds within are framed by dwarf boxwood and hold an ever-changing blend of annuals and grasses. To learn more about the garden, visit heronswoodgarden.org. To read about Hinkley’s home and private garden, pick up his new book, Windcliff (Timber Press).

Maitake

Porcini

Shiitake Chanterelle

Portobello

Neither fruits nor vegetables, fungi are in a culinary category all their own. These woodland wonders are nutrient-dense—a portobello has as much potassium as a banana— and range from dainty and delicate in taste (behold the beech) to rich and meaty (hail the proud porcini). Magic them into autumn dishes, and savor every cap and stem.

Oyster

Beech

King Oyster

Trumpet

Cremini

MIGHTY

PHOTOGRAPHS BY DAVID MALOSH | TEXT BY CHRISTIAN WRIGHT | RECIPES BY GREG LOFTS

COCONUT-MISO MUSHROOM SOUP For all the recipes in this story, see page 116.

Smooth Talk This velvety soup elevates the humblest of mushrooms: button or cremini, which are both inexpensive and easy to find (and related—they’re actually different varieties of the same species). White or yellow miso pumps up their earthiness without overwhelming them, and white pepper (in place of sharper black) lends a subtle floral nuance. Coconut milk keeps the whole affair vegan, so it’s welcoming to all. THE DETAILS: Joan Platt Pottery Speckled lunch plate, $45, joanplattpottery.com.

PORTOBELLO, SAUSAGE, AND FENNEL DRESSING

Best Dressed In a hearty play on Thanksgiving stuffing, portobello caps join the bread from classic recipes, absorbing flavor from the sweet sausage and fennel and giving the savory side dish surprising depth. It can be made (up till the last step) a day ahead, and help you check one major dish off your turkey-morning to-do list.

Noodle Town Sautéed until tender, porcini retain their bold personality and produce mega mushroom flavor. In a rich butter-and-garlic sauce mingling with tagliatelle (make it from scratch with our three-ingredient recipe, or buy it fresh or dried), their essence is further enhanced by chopped parsley and a lashing of sharp, salty Pecorino Romano.

TAGLIATELLE WITH PORCINI BUTTER SAUCE

Liquid Gold At about $35 a pound, the chanterelle, aka queen of the woods, is a special-occasion mushroom. (Yes, that’s a thing.) In this elegant pan gravy, aromatics—shallot and a chiffonade of tarragon—build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms’ umami. Ladle it liberally on your turkey, then on toasted sandwich bread topped with a poached egg the day after.

CHANTERELLE GRAVY WITH TARRAGON

Surf ’n’ Turf Our stew is an ode to the traditional Italian-American dish cioppino, which originated in San Francisco. It offers Chesapeake flair (via Old Bay seasoning) and a succulent sleight of hand: king-oyster mushrooms sliced into thick rounds, seared in butter till golden brown, and braised with fish and shrimp to masquerade as scallops. Dive right in. THE DETAILS: Joan Platt Pottery dessert bowls, $50 each, joanplattpottery.com.

MID-ATLANTIC SEAFOOD STEW

Crowning Glory Get a load of this magnificent, meat-free entrée. The three- or four-footed maitake is serendipitously steak-size, and looks epic atop Japanese sweet-potato-and-leek mash. Drizzled with soy sauce and lime and roasted at high heat, its texture concentrates to near-porterhouse perfection, and the sauce’s acidity offsets the sweet starch and mild alliums. We’d wager this meal could convert even the last carnivore.

WHOLE-ROASTED MAITAKE “STEAKS” WITH JAPANESE SWEETSAND-LEEKS MASH

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY MAGGIE RUGGIERO; PROP ST YLING BY AYESHA PATEL

THE DETAILS: Minami Mangan one-of-a-kind bowl, price upon request, sotoceramics.com.

WARM MUSHROOM-ANDCHICORIES SALAD

Freshly Foraged This jewel-toned salad can shake up the holiday table or star in an elevated lunch. Sturdy shiitake and oyster mushrooms are seared in a dry pan (as the top chefs do it, for a lighter, less oily finish and more robust flavor). They stand up easily to bitter chicories, quick-pickled shallots, toasted hazelnuts, pomegranate arils, and anchovy paste (skip it for vegetarians)—and the mild sweetness of white balsamic vinegar ties everything together. THE DETAILS: Earthen Ceramics Dune oval platter, from $40, earthen-shop.com.

101

THE BIG

PICTURE

New York City designer and shopkeeper John Derian is famous for combining antique furniture, vintage textiles, flea-market finds, and his signature découpage pieces into vignettes that exude romance and character. Without a doubt, the man has an amazing way with walls. “People are often intimidated about hanging artwork, especially if they think they don’t have ‘good’ art,” he says. “But it’s an opportunity to display the things you love, however humble they may be.” Here, Derian offers seven ideas from his own homes and stores for accenting any room with a fresh eye and spirited style. PHOTOGRAPHS BY STEPHEN KENT JOHNSON TEXT BY CATHERINE HONG

102

MIX THE UNMATCHED

In his downtown-Manhattan living room, Derian has combined works of disparate sizes, materials, and subject matters into a relaxed, rhythmic whole. “A lot of people sketch salon-style arrangements on the computer, but I do it the old-fashioned way,” he says, meaning he tries different setups on the floor until he reaches “a balance of color and form.” He typically anchors the finely detailed pieces at eye level, and more graphic ones above or below. And instead of picture hooks installed with nails, he prefers vertical gallery rods, which have adjustable hooks and can be installed just under a molding: “They make it easy to move things around without making a hundred holes in the wall.” THE DETAILS: AS Hanging Display Systems Classic wall track, from $23; P-end rods, $7.50 each; and Gallery Classic hooks, $6.50 each, ashanging.com.

103

CELEBRATE THE SMALL Placing a single miniature piece in a large space can have an outsize impact. In the living room of the house he and photographer Stephen Kent Johnson share in Provincetown, Massachusetts, Derian hung one of his favorite pieces, a modestly sized 1930s still life by Cape Cod artist Evelin Bodfish Bourne, above one end of the sofa. “The diminutive scale and off-center positioning are sort of unexpected, so it attracts the eye,” he says.

TAKE SHAPE Here’s an arresting idea: Arrange a collection of decorative objects in a graphic formation. In his shop in New York City’s West Village, Derian hung 19 ceramic plates by Astier de Villatte in a diamond (plate hangers make the job easy). “You could also try an oval, triangle, or square,” he suggests, and work with anything from baskets to mirrors. While the individual pieces don’t all have to be the same size or color, he adds, they should be similar enough to create symmetry and read as cohesive.

CONJURE A VIEW

The reality of real estate is that we can’t always have a window where we want one. But a wellplaced find can turn a banal stretch of plaster into a captivating scene. This 19th-century nautical diorama above Derian’s kitchen sink makes washing dishes less of a chore, says the designer, who spotted it in Antwerp, Belgium, and had it (you guessed it) shipped home. “It transports you.”

105

FIND PERSPECTIVE

And play with dimension. “Think about not only the room you’re in, but what you see in the distance,” says Derian. In his apartment, the back wall of his bedroom is visible through a doorway in the living room, so he hung a 20th-century paper collage above a bedside table to complement the paintings around the door frame. Also worth noting: The collage is bold and graphic, so it packs a punch from a distance. “It’s a layering effect,” he says.

AIM FOR SURPRISE Consider this cheeky switcheroo: Put a painting in a spot where you’d normally have a mirror. “This always gets a laugh,” says Derian of the 19thcentury portrait he hung over a bathroom sink in the Provincetown house. “Just when people are expecting to see their own reflection, they find themselves face-to-face with this guy.”

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GO FOR CRITICAL MASS

A seriously stunning way to fill a big area is to hang multiples in a large grid. “The artwork doesn’t have to be formal and framed,” says Derian, who mounted two dozen découpaged trays in his East Village furniture store with gallery rods and plate hangers. “You could also do photos thumbtacked onto the wall, or a group of round antique plates—any objects you find beautiful,” he says. Use a level to keep things straight, and stand back often to check your work. “It almost has the effect of a single large painting.” For a closer look at the designer’s items on these pages, visit johnderian.com.

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

2 large egg yolks (reserve whites for topping), plus 1 large whole egg

WITH GRATITUDE PAGE 15

TOPPING

3 large egg whites

¾ cup sugar 1 teaspoon pure vanilla extract

Cranberry-Meringue Tart CRUST

4 ounces saltine crackers (about 36; 1 sleeve) 1 stick unsalted butter, softened

¼ cup sugar FILLING

31/2 cups fresh or unthawed frozen cranberries (one 12-ounce package)

2/3 cup fresh orange juice (from about 3 oranges)

1/2 teaspoon kosher salt (we use Diamond Crystal) 11/2 cups sugar 4 tablespoons unsalted butter, cut into pieces

1. Crust: Preheat oven to 350°. Place crackers in the bowl of a food processor and process until finely ground. Add butter and sugar; pulse to combine. Firmly press mixture into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Freeze 10 minutes. Bake until crust is golden brown, 20 to 25 minutes. Let cool completely on a wire rack. 2. Filling: Meanwhile, combine cranberries, orange juice, 1/2 cup water, and salt in a saucepan. Bring to a boil, then reduce heat to medium, cover, and simmer, stirring occasionally, until berries burst and are very soft, 10 to 15 minutes. Press mixture through a fine-mesh sieve, scraping back of sieve to get all of pulp (you should have about 13/4 cups pulp and liquid); discard solids. Return mixture to pan; stir in sugar and cook over medium-high heat, stirring, until dissolved. Whisk in butter.

3. In a heatproof bowl, whisk

together yolks and whole egg, then gradually whisk in half of hot cranberry mixture. Add egg mixture back to pan; cook over medium heat, stirring constantly, until thickened and coating the back of a wooden spoon, about 8 minutes. Strain through sieve (to remove any bits of cooked egg) into tart crust. Press plastic wrap directly on surface of curd and refrigerate until cold, at least 2 hours and up to overnight. (Tart can be made ahead to this point and refrigerated up to 2 days.) 4. Topping: When ready to serve,

whisk together egg whites and sugar in a heatproof bowl set over (but not in) a pot of simmering water until hot and sugar has dissolved. Transfer to a mixer bowl and beat on medium-high speed until stiff, glossy peaks form. Whisk in vanilla. 5. Transfer mixture to a piping

bag fitted with a large petal tip (such as Wilton 127D) or other decorative tip. To create a wreath, hold bag so wider part of tip faces away from you and bag is almost perpendicular to tart (about 2 inches in from edge, and at a 45 degree angle to it). Press on bag, holding it in one place for a few seconds, then lift up slightly and

pull toward you, creating an elongated dollop angled toward edge of tart. Repeat, starting at the same point but angled toward center of tart. Continue to repeat around edge of tart to create wreath shape. (You can also dollop all of meringue over top of tart and create swoops with the back of a spoon.) Brown meringue with a kitchen torch or under broiler, 30 seconds to 1 minute. Finished tart is best eaten the same day, but can be refrigerated, covered, up to 1 day. ACTIVE TIME: 45 MIN. | TOTAL TIME: 3 HR. 15 MIN. | SERVES: 8 TO 10

Brown-Butter Bourbon Pecan Pie All-purpose flour, for dusting 1 disk Test Kitchen’s Favorite Pâte Brisée (recipe follows) 5 tablespoons unsalted butter

2/3 cup sugar 4 large eggs, room temperature

2/3 cup dark corn syrup 1/2 cup pure maple syrup 2 tablespoons bourbon or dark rum 1 teaspoon pure vanilla extract

¼ teaspoon kosher salt (we use Diamond Crystal)

Recipe Index Japanese Sweetsand-Leeks Mash 118

Smoked-Trout Deviled Eggs 62

Lemon-Herb Turkey With Bay Butter 114

BEVERAGES

Kale Purée 115

Spiced-Hummus Deviled Eggs 62

Mid-Atlantic Seafood Stew 117

Cinnamon-andRosemary Tisane 25

Sprouting Broccoli WIth Peperoncini 115

Pasta-e-Fagioli Pasta recipe card

Lemon-and-Sage Tisane 25

OTHER

Sweet-Potato-andSage Tian 115

Steve’s Layered Cornbread 70

Orange-and-Mint Tisane 25

Chanterelle Gravy With Tarragon 117

Currant-and-Pine-Nut Relish 114

Portobello, Sausage, and Fennel Dressing 116

Warm Mushroom-andChicories Salad 118

Stir-Fried Sweet-andSour Shrimp recipe card

Green Beans With Warm Raisin-Caper Dressing 66

Red Onions Stuffed With Parsley Breadcrumbs 114

MAINS

Sumac-Dusted Salmon With Broccolini recipe card

Gruyère, Anchovy, and Olive Straws 112

Rich Deviled Eggs 62

STARTERS, SALADS, SOUPS & SIDES Butter-Lettuce Salad With Buttermilk and Herbs 115 Coconut-Miso Mushroom Soup 116

Miso-Watercress Green Beans 66

Creamy Baked Polenta 58

Pesto Deviled Eggs 62

Harissa-Roasted Green Beans 66

110

Make-Ahead Roasted Potatoes 58

NOVEMBER 2020

Simple Cranberry Sauce 58

Chicken-and-Polenta Puttanesca Melts recipe card Creamy LeftoverTurkey-and-Rice Soup 111

Tagliatelle With Porcini Butter Sauce 117 Whole-Roasted Maitake “Steaks” 118

Sweet-Potato Pie With Decorative Leaves 111

Pan Goo 112 DESSERTS

Pâte Brisée Leaves 111

Appeltaart 115 Bim’s Yeast Cake 112

Sugared Cranberries 111

Brown-Butter Bourbon Pecan Pie 110

Test Kitchen’s Favorite Pâte Brisée 111

Cranberry-Meringue Tart 110 Persimmon Tart 116

2½ cups pecan halves (10 ounces), 1 cup coarsely chopped Unsweetened whipped cream, for serving (optional)

1. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling. 2. Preheat oven to 375°. Melt

butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about ¼ cup). 3. In a medium bowl, whisk

together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie. 4. Place a baking sheet on bottom

rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350° and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day. ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR. 30 MIN., PLUS COOLING | SERVES: 8 TO 10

1. Pulse flour, salt, and sugar in

2. Reduce oven temperature to

2. Brush leaves with beaten egg

a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 7 tablespoons water over mixture; pulse several times until mixture holds together when pinched. (If it doesn’t, add remaining 1 tablespoon water and pulse to combine.)

375°. On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate 15 minutes.

and sprinkle with sanding sugar. Bake, banging sheet halfway through (to flatten), until evenly golden brown, 12 to 14 minutes. Let cool completely on sheet on a wire rack. Leaves can be stored in an airtight container at room temperature up to 3 days.

2. Divide dough evenly and shape into two disks; wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR. 10 MIN. | MAKES: ENOUGH FOR ONE 9-INCH DOUBLE-CRUST PIE, OR TWO SINGLE-CRUST PIES

Sweet-Potato Pie With Decorative Leaves 1½ pounds sweet potatoes (2 to 3 medium), pricked all over with a fork Unbleached all-purpose flour, for dusting 1 disk Test Kitchen’s Favorite Pâte Brisée (see recipe, left) 3 large eggs, room temperature

2/3 cup sugar 1 teaspoon grated lemon zest

½ teaspoon ground cinnamon ¼ teaspoon ground allspice Pinch of freshly grated nutmeg

½ teaspoon kosher salt

2½ cups unbleached allpurpose flour 1½ teaspoons kosher salt (we use Diamond Crystal) 1 tablespoon sugar 2 sticks cold unsalted butter, cut into small pieces 7 to 8 tablespoons ice-cold water

fill with dried beans or rice. Bake until edges begin to turn golden, 25 to 30 minutes. Carefully remove beans and parchment; continue baking until bottom and sides are golden brown, 15 to 20 minutes more. Let cool completely on a wire rack. (Crust can be stored at room temperature, covered tightly in foil, overnight.) 4. Reduce oven temperature to

350°. In a medium bowl, whisk together eggs, sugar, lemon zest, cinnamon, allspice, nutmeg, and salt until well combined. Whisk in half-and-half. Whisk in 11/2 cups sweet-potato purée (reserve any remainder for another use) until thoroughly combined. Pour mixture into crust. Cover edges with a foil ring, avoiding custard, and bake directly on oven rack until filling is just set in center, 40 to 45 minutes. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 4 hours or, covered, up to 2 days. Serve, topped with piecrust leaves and sugared cranberries, with whipped cream on the side. ACTIVE TIME: 45 MIN. | TOTAL TIME: 7 HR. 25 MIN., PLUS COOLING | SERVES: 8 TO 10

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 40 MIN., PLUS COOLING | MAKES: 2 TO 3 DOZEN

Sugared Cranberries 3/4 cup sugar 1½ cups fresh or partially thawed frozen cranberries

In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add cranberries; return to a boil, then reduce heat and simmer 2 minutes. Let cool completely. Use a slotted spoon to lift cranberries out of syrup (reserve syrup for another use, such as for cocktails); transfer to a wire rack and let dry until just tacky to the touch, 30 minutes. Toss with remaining ¼ cup sugar to coat. Let dry completely. Store in an airtight container at room temperature up to 3 days. (If sugar has melted at all, toss with more before using.) ACTIVE TIME: 20 MIN.

| TOTAL TIME: 30 MIN., PLUS COOLING | MAKES: 11/2 CUPS

GOOD THINGS PAGE 25

(we use Diamond Crystal) 1¼ cups half-and-half Pâte Brisée Leaves, Sugared Cranberries (recipes follow), and unsweetened whipped cream, for serving (optional) 1. Preheat oven to 400°. Roast

Test Kitchen’s Favorite Pâte Brisée

3. Line crust with parchment and

sweet potatoes on a parchmentlined baking sheet until tender when pierced with the tip of a knife, about 1 hour. When cool enough to handle, peel (discarding skins), place flesh in the bowl of a food processor, and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 3 days.)

Pâte Brisée Leaves Unbleached all-purpose flour, for dusting 1 disk Test Kitchen’s Favorite Pâte Brisée (see recipe, left) 1 large egg, beaten Fine sanding sugar

1. Preheat oven to 375°. On a lightly floured surface, roll out dough 1/8 inch thick. Stamp shapes with a 11/2-to-2-inch maple-leaf or other decorative leaf cutter. Transfer to parchment-lined baking sheets; refrigerate 15 minutes. Using the back of a knife or edge of a small offset spatula, score “veins” in leaves; refrigerate 15 minutes.

Creamy Leftover-Turkeyand-Rice Soup 4 cups turkey or chicken stock, preferably homemade (for recipe, go to marthastewart .com/turkeystock)

MARTHA STEWART LIVING

111

The Workbook 2 medium leeks, white and light-green parts only, sliced into 1/2 -inch-thick rounds and well washed Kosher salt and freshly ground pepper 2 large egg yolks 3 tablespoons fresh lemon juice, plus wedges for serving 2 cups shredded cooked turkey or chicken 11/2 cups cooked white rice Chopped fresh dill and extra-virgin olive oil, for serving 1. In a medium pot, bring stock

and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes. 2. In a small heatproof bowl, whisk

together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over mediumlow heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 4 TO 6

1 ounce fresh yeast (2 tablespoons), or 1 tablespoon active dry yeast 1 cup unbleached allpurpose flour DOUGH

2 sticks unsalted butter, softened (1 cup)

1/2 cup granulated sugar 2 large eggs 4 cups unbleached allpurpose flour, plus more for dusting 2 teaspoons kosher salt (we use Diamond Crystal) FILLING

Pan Goo (recipe follows), for brushing

1/2 cup granulated sugar 2 teaspoons ground cinnamon

¾ cup fresh blueberries 1 tablespoon unbleached all-purpose flour, plus more for dusting 3 tablespoons unsalted butter, melted, plus more for brushing

¾ cup dried blueberries ¼ cup finely chopped toasted pecans 1 large egg Pinch of kosher salt Pearl sugar, for sprinkling GLAZE

ONE SWEET FRIEND PAGE 68

1/2 cup confectioners’ sugar 1 to 2 tablespoons whole milk 1. Sponge: In a medium bowl,

whisk together milk and yeast. Stir in flour with a wooden spoon and set aside until mixture is fully alive with billions of beautiful bubbles, about 20 minutes. 2. Dough: In the bowl of a mixer

Bim’s Yeast Cake This confection from Jason Schreiber’s book Fruit Cake is best the day it’s baked, but you can also store it in an airtight container at room temperature for up to two days. SPONGE

1 cup whole milk, warmed to about 95°

112

NOVEMBER 2020

fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add flour and salt. Beat on low until a crumbly dough forms. 3. Scrape down bowl once more and add sponge. Switch to doughhook attachment and beat on medium-low until dough gathers around hook and mostly cleans sides of bowl, 6 to 8 minutes. Scrape dough out onto a lightly

floured surface and knead gently to form a ball. Return to mixer bowl, cover with beeswax wrap or plastic, and let rise in a warm place until doubled, about 11/2 hours. Meanwhile, play a few rounds of gin rummy. 4. Filling: Generously brush a

10-inch tube pan with pan goo; set aside. In a small bowl, whisk together granulated sugar and cinnamon. In another small bowl, toss fresh blueberries with flour. With floured hands, punch down dough and transfer to a lightly floured surface. Dust top of dough with flour and roll out into a 14-by-18-inch rectangle, with a long side facing you. Brush with about 2 tablespoons melted butter and sprinkle evenly with cinnamon sugar, fresh and dried blueberries, and pecans.

Pan Goo ¼ cup neutral oil, such as safflower

1/3 cup unbleached allpurpose flour

In a small airtight container with a lid, whisk together oil and flour until combined. Refrigerate in container up to 2 weeks. MAKES: ABOUT ¾ CUP

WARMEST THANKS PAGE 74

5. Starting on one of the long ends,

Gruyère, Anchovy, and Olive Straws

roll dough into a tight spiral, lifting and tugging to capture all nuts and berries. Gently place in prepared pan, seam-side down, and overlap ends. Brush with remaining butter, including in area between overlapping ends of dough. Cover pan with beeswax wrap or plastic and place in a warm spot to rise until doubled, about 1 hour.

Each variation uses a full sheet of puff pastry; you will need three sheets to make all of them. The straws are best served the same day but can be baked, cooled, and stored in an airtight container at room temperature for up to three days.

6. At least 30 minutes before bak-

1 sheet all-butter puff pastry (about 14 ounces), thawed

ing, preheat oven to 350°, with a rack in lower third, Lightly beat together egg and salt. When dough has risen, brush top of cake with beaten egg and sprinkle liberally with pearl sugar. Cut slits in dough on the bias, about 1 inch deep, using kitchen shears. 7. Bake until cake is deep golden

brown and firm to the touch, and a thermometer inserted in center registers 200°, 60 to 70 minutes. Transfer pan to a wire rack. Let cake rest in pan 15 minutes, then carefully flip out and invert again onto rack; let cool completely. 8. Glaze: In a small bowl, whisk

together confectioners’ sugar and about 1 tablespoon milk. Continue adding milk by the teaspoonful until it forms a glaze that coats the back of a spoon. Drizzle over cake in diagonal swaths. Slice with a serrated knife to serve. SERVES: 12 TO 14

Unbleached all-purpose flour, for dusting

1 large egg yolk GRUYÈRE

5 ounces Gruyère, coarsely grated (11/3 cups)

¼ teaspoon cayenne pepper Freshly ground pepper Flaky sea salt, such as Jacobsen ANCHOVY

4 ounces anchovy fillets (from 2 tins), drained and halved lengthwise Freshly ground pepper OLIVE

4 ounces pitted Niçoise olives ( ¾ cup) 2 tablespoons capers (rinsed and drained, if salted) 2 tablespoons fresh thyme leaves Freshly ground pepper 1. Preheat oven to 400°. Line 2

baking sheets with parchment. On a lightly floured surface, roll

by invitation | tipsntrends, inc | 323-525-1700

PRESENTED BY

The Workbook out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder). 2. Gruyère: Sprinkle half each of cheese and cayenne over eggwashed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.

Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper. Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant ½ cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper. 3. With a floured rolling pin, roll

over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant ½-inch-thick strips. Transfer to prepared sheets, spaced ½ inch apart. Refrigerate until firm, 10 to 15 minutes. 4. Bake until straws are golden

brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels. | TOTAL TIME: 50 MIN., PLUS COOLING | MAKES: ABOUT 18

ACTIVE TIME: 15 MIN.

Lemon-Herb Turkey With Bay Butter 2 sticks unsalted butter, softened Flaky sea salt, such as Jacobsen 6 fresh bay leaves 1 bunch fresh rosemary, woody stems removed 1

114

turkey (14 to 16 pounds), preferably heritage, neck and giblets reserved for stock, patted dry

NOVEMBER 2020

Peeled zest of 2 lemons, plus 3 whole lemons 1 bunch fresh thyme 2 heads garlic, halved crosswise 3 cups turkey stock (for a recipe, go to marthastewart .com/gibletstock) or lowsodium chicken broth, plus more if needed Freshly ground pepper 1. In a bowl, combine butter and 3 tablespoons salt. Lightly pound bay leaves and two-thirds of rosemary in a mortar-and-pestle (or roll over a few times in a sealed plastic bag with a rolling pin), keeping leaves intact. 2. Using your fingers, separate turkey skin from breasts and legs. Rub half of butter mixture under skin. Tuck bay-rosemary mixture and lemon zest evenly under skin. Season both cavities with salt; stuff with all but 3 sprigs thyme and all but 3 sprigs remaining rosemary. Rub outside of turkey all over with remaining butter mixture. Transfer turkey to a roasting pan lined with a rack and refrigerate, uncovered, at least 24 hours and up to 2 days. Bring to room temperature 1 to 2 hours before roasting.

squeeze cloves of roasted garlic from pan into drippings. Add remaining rosemary and thyme sprigs. Bring to a simmer over medium-high heat. Add 2 cups stock; boil until reduced by half and thickened slightly, 6 to 7 minutes. Season with salt and pepper and more squeezes of lemon juice to taste. Strain gravy through a fine-mesh sieve into a bowl. Carve turkey and serve with gravy. ACTIVE TIME: 30 MIN. | TOTAL TIME: 3 HR. 45 MIN., PLUS BRINING | SERVES: 8

Red Onions Stuffed With Parsley Breadcrumbs 7 to 8 slices white sandwich bread, crusts removed, torn into bite-size pieces 8 medium red onions (about 3½ pounds), peeled

¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Pinch of cayenne pepper 3 cups parsley leaves (from 1 bunch) Finely grated zest of 1 small lemon (a scant 1 teaspoon) 1. Pulse bread in a food processor

in lower third. Prick whole lemons all over with the tines of a fork. Stuff 2 lemons into larger cavity, along with 1 head garlic; tie legs with kitchen twine. Stuff remaining lemon into neck cavity. Pour 1 cup stock into pan. Add remaining 1 head garlic.

to coarse (pea-size) crumbs. Spread breadcrumbs on a rimmed baking sheet and let stand at room temperature until stale, at least 12 hours and up to 1 day. (You can also quickly dry out breadcrumbs on a rimmed sheet by baking them in a 225˚ oven, stirring once, until dry and beginning to crisp but not develop color, 25 to 30 minutes.)

4. Roast turkey 1 hour. Continue

2. Preheat oven to 400°. Trim root

3. Preheat oven to 350°, with rack

roasting, basting every 20 minutes, until a thermometer inserted in thickest part of thigh (near but not touching bone) registers 165°, 1 hour, 30 minutes to 2 hours, 30 minutes more, depending on size. If pan becomes dry during roasting, add more stock, ½ cup at a time. Transfer turkey to a carving board or platter; let stand at least 20 minutes before carving. 5. Meanwhile, remove rack from pan. Tilt pan and skim excess fat from drippings (or use a fat separator). Place pan across 2 burners. Carefully remove lemon from neck cavity and squeeze 1 to 2 tablespoons juice into drippings;

ends of onions just enough to stand upright but remain intact. Cut top inch off of onions and scoop out several layers from centers with a teaspoon or melon baller; finely chop removed layers and reserve for stuffing mixture (you should have about 1½ cups). 3. Arrange onions, hollowed-sides up, in a baking dish just large enough to hold them snugly sideby-side. Pour a few tablespoons of water into dish. Drizzle onions with oil and season with 1 teaspoon salt. Cover dish with parchment-lined foil. Bake 30 minutes. Uncover and continue baking until tender but still

holding shape, 20 to 25 minutes more. Remove from oven; increase temperature to 425°. 4. Meanwhile, heat 2 tablespoons

oil in a small skillet over mediumlow. Add reserved chopped onion and cayenne. Cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer to a bowl; let cool slightly. In a food processor, pulse breadcrumbs and parsley just to combine and break down parsley (do not overprocess; crumbs should still be coarse). Transfer to bowl with onion mixture, along with lemon zest and remaining 2 tablespoons oil; stir to combine and season to taste. Divide stuffing evenly among onions and drizzle with more oil. 5. Roast until stuffing is golden

brown on top, about 25 minutes (if bottoms become dry, add a few more tablespoons water to dish; if tops are browning too quickly, tent with foil). Serve warm. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 14 HR.

SERVES: 8

Currant-and-Pine-Nut Relish You can make this up to five days ahead and refrigerate it in an airtight container. Bring it to room temperature before serving, and loosen with a bit of water, if needed.

½ cup pine nuts 2 cups dried currants or golden raisins, or a combination Pinch of saffron (about 15 threads)

¾ cup hot water, plus more as needed

¼ cup extra-virgin olive oil 1 celery heart, finely chopped (1 cup) 1 small red onion, finely chopped (1 cup) 1 whole fresh spicy red chile, preferably Italian, such as Calabrian 1 teaspoon fennel seeds, crushed Flaky sea salt, such as Jacobsen, and freshly ground pepper 1. Preheat oven to 350°. Toast pine

nuts on a rimmed baking sheet just until pale golden and fragrant,

8 to 10 minutes. Let cool completely. Meanwhile, in a small bowl, combine currants, saffron, and hot water, adding more water as needed to just cover currants; let stand 10 minutes. Strain, reserving saffron water. 2. Heat oil in a medium saucepan

over medium-low. Add celery, onion, chile, and fennel seeds; season with salt. Cook, stirring occasionally, until mixture is soft and sticky but not taking on any color, about 15 minutes. Remove and discard chile. Transfer onion mixture to a bowl. 3. Pulse currants in a food proces-

sor 3 to 4 times, just until coarsely chopped. Add pine nuts and pulse 2 more times (mixture should be chunky and sticky). Stir currant mixture into onion mixture. Stir in saffron water, a little at a time, until relish has desired consistency; season to taste. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 30 MIN.

MAKES: ABOUT 3 CUPS

Kale Purée This can be made up to two days ahead and refrigerated in an airtight container in the refrigerator. Bring it to room temperature or gently rewarm before serving, and loosen with a bit of water, if needed. 4 cloves garlic, smashed and peeled Kosher salt

Flaky sea salt, such as Jacobsen 1 cup extra-virgin olive oil

Place garlic in a large pot of water and bring to a boil; generously season with kosher salt. Add kale and cook until very tender, 10 to 12 minutes. Reserve 1 cup cooking water, then drain kale and garlic. When cool enough to handle, squeeze as much water from kale as possible. Transfer kale and garlic to a food processor with 1 teaspoon flaky salt; pulse into a paste. With motor running, slowly add oil. Add reserved water, a little at a time, until purée is thinned to desired consistency. Serve warm or room temperature. ACTIVE TIME: 10 MIN.

1 cup extra-virgin olive oil

For precise potato rounds, use a mandoline.

4 cloves garlic, very thinly sliced (2 tablespoons)

3 tablespoons unsalted butter, softened 4 ounces Parmigiano-Reggiano, finely grated (1 cup) Kosher salt and freshly ground pepper, plus 7 whole black peppercorns 5 cups half-and-half 32 fresh sage leaves (from 1 bunch) 4 cloves garlic, smashed 3 pounds sweet potatoes, such as Jewel, Garnet, or Beauregard, unpeeled Extra-virgin olive oil, for drizzling 1. Preheat oven to 375°. Brush but-

ter evenly over bottom and sides of a 9-by-12-inch oval baking dish, 8-by-10-inch rectangular baking dish, or other shallow 2-to-21/2-quart dish. Sprinkle 1/2 cup cheese evenly over butter; season with ground pepper. 2. Combine half-and-half, 20 sage

leaves, garlic, and peppercorns in a large saucepan; season with 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until reduced by half, 15 to 20 minutes. Strain, discarding solids; season to taste. 3. Meanwhile, slice sweet potatoes

2 pounds lacinato kale (3 large bunches), thick stems and center ribs removed (about 9 packed cups)

| TOTAL TIME: 25 MIN.

MAKES: ABOUT 21/2 CUPS

Kosher salt

Sweet-Potato-andSage Tian

into 1/8-inch-thick rounds. Snugly arrange slices vertically in prepared baking dish. Tuck remaining 12 sage leaves between potatoes; carefully pour half-andhalf mixture over top. Sprinkle top with remaining 1/2 cup cheese and lightly drizzle with oil. 4. Roast until potatoes are tender

and top is golden brown, 55 to 65 minutes. (If top is browning too quickly, tent with foil.) Let cool at least 15 minutes before serving. ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | SERVES: 8

Sprouting Broccoli With Peperoncini Broccoli rabe, regular broccoli, or Chinese broccoli also work well in this recipe. 2 pounds sprouting broccoli or Broccolini (4 bunches)

2 dried Italian chiles, such as peperoncini, crushed (1 teaspoon) Lemon wedges, for serving 1. Cook broccoli in a large pot

of generously salted boiling water until very tender and darkened slightly, 10 to 12 minutes; drain. 2. In a large saucepan, heat oil, garlic, and chiles over medium. Begin stirring when bubbles form around edges of garlic slices. Continue cooking, stirring frequently, until garlic is soft and fragrant but hasn’t taken on any color, about 3 minutes. Add broccoli and reduce heat to low; season with 2 teaspoons salt. Cook, stirring gently a few times, about 5 minutes. Transfer to a serving platter; let cool completely. Serve with lemon wedges. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 30 MIN.,

PLUS COOLING | SERVES: 8

Butter-Lettuce Salad With Buttermilk and Herbs The dressing can be made and refrigerated in an airtight container up to three days ahead; bring to room temperature before serving. For precise fennel slices, use a mandoline.

1/2 cup low-fat buttermilk 1 tablespoon crème fraîche or sour cream Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil 4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole 1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds 2 tablespoons finely chopped fresh parsley leaves 2 teaspoons finely chopped fresh marjoram or oregano

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce

leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again. Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately. ACTIVE/TOTAL TIME: 20 MIN.

| SERVES: 8

Appeltaart You can make this up to one day ahead, loosely cover once cool, and store at room temperature. 3¼ cups unbleached allpurpose flour, plus more for dusting 11/3 cups confectioners’ sugar

1/2 teaspoon kosher salt (we use Diamond Crystal) 2 sticks plus 5 tablespoons cold unsalted butter, cut into small cubes 4 large egg yolks, plus 1 egg white 5 pounds tart apples, such as Granny Smith (10 to 12), peeled, cored, and cut into 1-inch pieces (about 15 cups) 2 teaspoons fresh lemon juice 2 cups packed light-brown sugar, plus 2 tablespoons for sprinkling 3 tablespoons cornstarch 3 cinnamon sticks, ground (1 tablespoon) 7 whole cloves, ground ( ¼ teaspoon) 1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

¼ teaspoon coriander seeds, ground (a heaping ¼ teaspoon)

¼ teaspoon fennel seeds, ground (a heaping ¼ teaspoon) 2 tablespoons heavy cream 1 cup walnuts, finely chopped Lightly sweetened whipped cream, for serving

1. Pulse flour, confectioners’ sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Transfer two-thirds of dough to a

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The Workbook 10-by-3-inch springform pan (or a cake pan with bottom and sides lined with 2 crisscrossed parchment strips, leaving 4 overhanging ends), pressing it evenly into bottom and up sides. Shape remaining dough into a flat disk; wrap tightly in plastic. Refrigerate both doughs until firm, about 1 hour. 2. In a large bowl, toss apples

with lemon juice, 2 cups brown sugar, cornstarch, and spices. Transfer to chilled crust, tamping gently to compact filling. Roll out remaining dough on a lightly floured surface to an 11-inch round. Center over filling, then fold edges in and crimp together with sides of tart dough to adhere. Whisk together egg white and cream; brush over top of pastry. Cut a few vents in pastry. Sprinkle evenly with remaining 2 tablespoons brown sugar and walnuts. Refrigerate 30 minutes. 3. Preheat oven to 350°. Place tart

on a foil-lined rimmed baking sheet and bake until golden brown and fruit is tender, 2 hours to 2 hours, 15 minutes. Let cool completely (preferably overnight) in pan on a wire rack. Remove sides of springform or use parchment overhang to transfer tart to a cake plate. Cut into wedges and serve with whipped cream. | TOTAL TIME: 4 HR. 15 MIN., PLUS COOLING | SERVES: 16 ACTIVE TIME: 45 MIN.

Persimmon Tart A standard nine-inch pie dish can be used in lieu of a fluted tart pan. The tart is best served the day it’s made, but you can make it up to one day ahead; loosely cover it once cooled and store at room temperature. Brulée it just before serving. The purée can be made in advance and refrigerated in an airtight container for up to three days, or frozen for up to three months. PASTRY

11/2 cups unbleached allpurpose flour, plus more for dusting

1/2 cup confectioners’ sugar ¼ teaspoon kosher salt 1 stick plus 1 tablespoon cold unsalted butter, cut into small cubes 2 large egg yolks

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NOVEMBER 2020

FILLING

11/2 pounds very ripe Fuyu persimmons (4 to 5 medium) 1 cup heavy cream 1 cinnamon stick 2 star-anise petals (from 1 pod) 1 whole clove 3 cardamom pods, lightly crushed to expose seeds

1/2 teaspoon black peppercorns ¾ cup packed light-brown sugar 2 large eggs, plus 2 yolks 2 teaspoons ground ginger

¼ teaspoon freshly grated nutmeg

1/2 teaspoon kosher salt (we use Diamond Crystal) 3 tablespoons granulated sugar (optional) Confectioners’ sugar, for serving 1. Pastry: Pulse flour, confectioners’ sugar, and salt in a food processor until combined. Add butter; pulse until mixture resembles coarse meal with some pea-size pieces remaining. Add egg yolks; pulse until no dry flour remains but dough is still crumbly (do not overmix, or pastry will be tough). Shape dough into a flat disk; wrap tightly in plastic. Refrigerate until firm, at least 1 hour and up to 1 day. 2. On a lightly floured surface, roll dough out to a 12-inch round (a scant ¼ inch thick). Transfer to an 11-by-1-inch fluted tart pan; trim flush with edges. Prick dough all over with the tines of a fork. Refrigerate until firm, about 30 minutes. 3. Preheat oven to 350°. Bake until

crust is dry and golden, about 25 minutes. Let cool completely on a wire rack. 4. Filling: Meanwhile, thoroughly

clean and dry persimmons; remove tops and cores. Coarsely chop and press through a mediummesh sieve or chinois strainer, or process through a food mill, discarding any solids left behind. (You should have 13/4 cups.) 5. In a small saucepan, combine

cream, cinnamon, star anise, clove, cardamom, and peppercorns. Bring to a bare simmer over medium-high heat. Cover, remove from heat, and let stand

1 hour. Strain through a fine-mesh sieve into a large bowl (discarding solids). Whisk in persimmon purée, brown sugar, whole eggs and yolks, ginger, nutmeg, and salt until smooth. Transfer filling to cooled crust. 6. Bake until filling is puffed slightly and set along edges but still wobbly in the center (it will continue to set as it cools), 35 to 45 minutes. Let cool completely on wire rack, about 2 hours. Transfer to a cake plate or stand. Sprinkle top evenly with half of granulated sugar, and wave a kitchen torch over sugar until it’s golden brown. Let cool until crisp, 2 to 3 minutes. Repeat with remaining granulated sugar. Lightly dust edges of tart with confectioners’ sugar; serve. ACTIVE TIME: 35 MIN. | TOTAL TIME: 3 HR. 10 MIN., PLUS COOLING | SERVES: 10

MIGHTY MUSHROOMS PAGE 94

Coconut-Miso Mushroom Soup To make the optional fried mushrooms for garnishing, heat a generous slick of vegetable oil in a small, heavy-bottomed skillet, such as cast iron, over medium. When it shimmers, carefully add a handful of thinly sliced mushrooms. Cook, flipping once, until they shrink and darken slightly, and bubbles along the edges subside. Drain on paper towels and sprinkle with salt. 12 ounces cremini or button mushrooms, thinly sliced Kosher salt and freshly ground white pepper

1 tablespoon minced garlic 1 tablespoon white or yellow miso 21/2 cups vegetable broth, plus more as needed 1 can (13.5 ounces) coconut milk

1. Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes. Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes. 2. Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape. Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4 TO 6

Portobello, Sausage, and Fennel Dressing For a vegetarian take, skip the sausage and swap in vegetable broth. 6 tablespoons unsalted butter, plus more for dish 14 ounces potato sandwich bread (14 slices) 5 tablespoons extra-virgin olive oil 10 ounces sweet Italian sausage, removed from casings

2 teaspoons vegetable oil

1 large yellow onion, coarsely chopped (2 cups)

4 scallions, white and light-green parts chopped ( 1/2 cup), tops thinly sliced on the bias for serving

2 celery stalks, coarsely chopped (1 cup), plus inner leaves for serving

4 teaspoons minced fresh ginger (from a 11/2-inch piece)

1 small fennel bulb, cored and coarsely chopped (2 cups), tender fronds reserved for serving

1 pound portobello-mushroom caps (about 4), halved and cut crosswise into 1/2 -inchthick slices Kosher salt and freshly ground pepper 2 tablespoons chopped fresh sage leaves 2 teaspoons fresh thyme leaves

1/2 cup chopped fresh parsley leaves 11/2 cups turkey stock, preferably homemade (for a recipe, go to marthastewart.com/ gibletstock) or low-sodium chicken broth 2 large eggs 1. Preheat oven to 350˚. Brush a

21/2-to-3-quart baking dish or 9-by-13-inch casserole dish with butter. Shingle bread on a rimmed baking sheet, then bake, flipping once, until golden and very dry, about 15 minutes. When cool enough to handle, cut into approximately 1¼-inch pieces. Transfer to a large bowl. 2. Heat 1 tablespoon oil in a large

skillet over medium-high. Add sausage and cook, breaking into bite-size pieces, until browned in places but not cooked through, 4 to 5 minutes. Transfer to bowl with bread. 3. Heat butter and remaining

¼ cup oil in skillet over medium. When butter melts and foam subsides, add onion, celery, fennel, and mushrooms; season generously with salt and pepper. Cook, stirring occasionally, until vegetables are tender but no color has developed, 10 to 12 minutes. Transfer to bowl with bread mixture along with sage, thyme, parsley, and 1 cup stock; season with salt and pepper and gently toss to combine. Whisk eggs with remaining 1/2 cup stock. Pour over bread mixture and gently stir to combine. Transfer to prepared dish. Cover with buttered parchment, then foil. 4. Bake 35 minutes. Uncover and

continue baking until top is crisp and golden brown, 35 to 45 minutes more. Let cool 10 minutes, then serve, topped with fennel fronds and celery leaves. | TOTAL TIME: 2 HR. 5 MIN. | SERVES: 8 TO 10

ACTIVE TIME: 30 MIN.

Tagliatelle With Porcini Butter Sauce While milder in flavor, trumpet or king-oyster mushrooms are fine substitutes for porcini because they have a similar meaty texture and size. For a quick weeknight meal, use any good-quality store-bought fresh or dried egg pasta. TAGLIATELLE

11/2 cups unbleached all-purpose flour, plus more for dusting 1 large egg, plus 3 large egg yolks, room temperature 2 teaspoons extra-virgin olive oil 2 tablespoons warm water Semolina flour, for dusting (optional) PORCINI BUTTER SAUCE

¼ cup extra-virgin olive oil, plus more for drizzling 4 tablespoons unsalted butter 4 cloves garlic, smashed and peeled 1 pound porcini mushrooms, halved lengthwise and cut crosswise into ¼ -inch-thick slices (smaller mushrooms can be left halved) Kosher salt

¼ teaspoon dried Calabrianchile or red-pepper flakes, plus more for serving

1/2 cup coarsely chopped fresh parsley leaves 1 ounce Pecorino Romano, finely grated ( 2/3 cup)

1. Tagliatelle: Mound flour on a clean work surface or in a large bowl. Make a well in center. Add egg, yolks, oil, and warm water to well. Using a fork and stirring outward from center, gradually incorporate flour into egg mixture until a ragged dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic, 6 to 8 minutes. (Or combine ingredients in a mixer bowl and knead with the dough-hook attachment 8 to 10 minutes.) Tightly cover with plastic wrap and let stand at room temperature until soft and pliable, at least 30 minutes and up to 2 hours. 2. Cut dough into 4 portions. Keeping remaining portions covered with plastic, shape one into a rectangle. With a pasta roller on its largest setting (1 on a

Kitchen Aid stand-mixer attachment), run dough through roller. Fold dough in half and run through largest setting again. Repeat once or twice more. Turn machine to next setting and pass through roller once. Continue passing dough through, lowering setting each time, until dough has run through the smallest setting (8 on Kitchen Aid attachment). Transfer to a tray generously dusted with semolina (or allpurpose) flour; dust top with more. Repeat process with remaining portions of dough. 3. Attach a tagliatelle/fettuccine

cutter to a pasta machine. Roll each sheet through cutter. Hang in a single layer on a pasta rack or transfer to a tray dusted with semolina and let dry, 30 minutes. (Pasta can be made up to 1 day ahead: Once dry, loosely twirl handfuls of pasta into 6 “nests,” generously dust with more semolina, and refrigerate in a single layer in an airtight container.) 4. Porcini Butter Sauce: Heat a

large straight-sided skillet over medium. Add oil, butter, and garlic. When butter melts and garlic sizzles, add mushrooms; season with salt. Cook, stirring occasionally, until mushrooms are tender and golden brown, 12 to 15 minutes. Add pepper flakes and cook 30 seconds more. 5. Meanwhile, cook pasta in

a large pot of generously salted boiling water until al dente, 2 to 3 minutes. Reserve 1 cup pasta water; drain. Add 2/3 cup pasta water to skillet with mushrooms. Bring to a simmer. Add tagliatelle, tossing until sauce thickens slightly and evenly coats pasta, about 1 minute. Remove from heat. Add parsley and half of cheese, tossing to combine. Add more pasta water as needed, a little at a time, until sauce evenly clings to pasta again. Serve topped with remaining cheese, pepper flakes, and a drizzle of oil. | TOTAL TIME: 3 HR. 5 MIN. | SERVES: 4 TO 6 ACTIVE TIME: 1 HR. 35 MIN.

Chanterelle Gravy With Tarragon Serve with roast turkey, dressing, and mashed potatoes, or, for a delicious savory breakfast, generously ladle some over thick slices of toasted sandwich bread, such as shokupan, and top with a poached egg and fresh tarragon. 3 tablespoons unsalted butter 1 shallot, minced ( 1/3 cup)

1/2 pound chanterelle mushrooms, larger ones minced, smaller ones halved lengthwise (about 2 1/2 packed cups total)

Kosher salt and freshly ground white pepper 2 ounces sweet Madeira or Marsala wine ( ¼ cup) 3 tablespoons instant flour, such as Wondra 21/2 cups turkey stock, preferably homemade (for a recipe, go to marthastewart.com/ gibletstock), or low-sodium chicken broth 1 tablespoon packed thinly sliced fresh tarragon leaves 1. Melt butter in a saucepan over

medium heat. Add shallot and mushrooms; season with salt. Cook, stirring occasionally, until tender and golden brown in places, 7 to 9 minutes. 2. Add wine and boil until mostly evaporated, 1 to 2 minutes. Sprinkle evenly with flour; cook, stirring, until nutty and a goldenbrown film forms on bottom of pan, 11/2 to 2 minutes. Add stock and bring to a boil, then reduce heat to low and simmer, stirring a few times, until reduced and thickened slightly, 7 to 10 minutes. Stir in tarragon and season with salt and white pepper. Serve, or refrigerate in an airtight container up to 3 days. Rewarm in a saucepan over medium-low heat before using. ACTIVE/TOTAL TIME: 35 MIN. MAKES: ABOUT 31/2 CUPS

Mid-Atlantic Seafood Stew King-oyster mushrooms mimic the look and texture of scallops when cut into rounds and seared and braised. Beech mushrooms, named after the trees they most commonly grow on, hail from East Asia and are often sold under their Japanese name, buna shimeji.

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2 tablespoons extra-virgin olive oil

Return king-oyster mushrooms to skillet with tomato mixture, broth, and beech mushrooms. Bring to a boil, then reduce heat to medium-low and simmer 5 minutes.

3 tablespoons unsalted butter

3. Meanwhile, season fish and

1 can (14.5 ounces) whole peeled tomatoes in juice 1 roasted red pepper (from a 12-ounce jar)

8 ounces king-oyster mushrooms (3 to 6, depending on size), cut into ¾-inch-thick “scallops” Kosher salt and freshly ground pepper 1 small onion, chopped (1 cup) 2 celery stalks, cut into ¾-inch pieces (1 cup) 3 cloves garlic, thinly sliced (1 packed tablespoon) 2 teaspoons fresh thyme leaves 11/2 teaspoons Old Bay seasoning

1/2 cup dry vermouth 1 can (15 ounces) seafood or fish broth, such as Bar Harbor; or 2 bottles (each 8 ounces) clam juice 5 ounces beech mushrooms, removed from foot 12 ounces skinless cod or halibut fillet, cut into 1¼-inch pieces 12 ounces medium shrimp (about 25), peeled and deveined 8 ounces jumbo lump crabmeat (optional) Crostini or biscuits, for serving 1. Combine tomatoes and red

pepper in a blender; purée until smooth. Heat a large straightsided skillet or braiser pan over medium-high. Add 1 tablespoon oil and 2 tablespoons butter. When butter melts and foam subsides, add king-oyster mushrooms in a single layer. Season generously with salt and pepper and cook, flipping once, until golden brown on both cut sides, 6 to 8 minutes. Transfer to a plate. 2. Heat remaining 1 tablespoon

each oil and butter in skillet over medium. Add onion and celery; cook, stirring occasionally, until tender and golden in places, about 5 minutes. Add garlic, thyme, and 1 teaspoon Old Bay and cook until fragrant, about 1 minute. Add vermouth; cook until mostly evaporated, about 2 minutes.

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NOVEMBER 2020

shrimp with remaining 1/2 teaspoon Old Bay, salt, and pepper; nestle into skillet. Simmer, gently stirring a few times, until just cooked through, about 5 minutes. Nestle crabmeat into skillet and cook until warmed through, about 30 seconds. Serve with crostini or biscuits. ACTIVE TIME: 35 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4 TO 6

Whole-Roasted Maitake “Steaks” For a vegan version, swap out the butter for coconut oil or vegetable oil. You can also sub in tamari for soy sauce to make this gluten-free.

¼ cup reduced-sodium soy sauce 1 teaspoon grated lime zest, plus 2 tablespoons fresh juice

¼ cup vegetable oil, plus more for drizzling Kosher salt and freshly ground pepper 4 clusters (each 3.5 ounces) maitake mushrooms (aka hen-of-the-woods) Japanese Sweets-and-Leeks Mash (recipe follows) Rice seasoning (furikake), for serving 1. Preheat oven to 400˚. In a bowl,

whisk together soy sauce and lime zest and juice. Slowly whisk in oil; season with salt and pepper. 2. Lightly drizzle oil onto a rimmed baking sheet. Trim bottom ends of mushroom clusters so they stand upright; transfer to sheet in a single layer, trimmedsides down, at least 2 inches apart. Drizzle evenly with half of soy mixture; season with salt and pepper. Roast until darkened slightly and tender but still holding their shape, 22 to 25 minutes.

3. Serve mushrooms over mash, drizzled with remaining soylime dressing and sprinkled with rice seasoning. | TOTAL TIME: 30 MIN.

2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice Kosher salt and freshly ground pepper

SERVES: 4

5 ounces oyster mushrooms, separated into individual trumpets

Japanese Sweets-andLeeks Mash

5 ounces shiitake-mushroom caps, halved if large

This can be made up to two days ahead and refrigerated in an airtight container; reheat over a double boiler or in the microwave.

5 tablespoons extra-virgin olive oil

ACTIVE TIME: 5 MIN.

11/2 pounds Japanese sweet potatoes, peeled and cut into 1-inch pieces (4 cups) 12 ounces turnips, peeled and cut into ¾-inch pieces (about 2 cups) Kosher salt and freshly ground white pepper 4 tablespoons unsalted butter 2 leeks, white and light-green parts only, coarsely chopped, well washed and drained (2 packed cups) 1 teaspoon sesame oil, plus more to taste 1. Combine potatoes and turnips

in a pot and cover with water by 2 inches. Bring to a boil; season generously with salt. Boil until vegetables are tender and easily pierced with the tip of a knife, 12 to 15 minutes. Reserve 1 cup cooking water, then drain and return vegetables to pot. 2. Meanwhile, melt butter in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring a few times, until leeks are tender but not developing any color, 5 to 7 minutes. Transfer mixture to pot with vegetables, along with 1/3 cup reserved cooking water and sesame oil. Mash to combine; season with salt, white pepper, and more sesame oil, ¼ teaspoon at a time. Stir in more cooking water, a little at a time, to reach desired consistency. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 35 MIN.

SERVES: 4

Warm Mushroom-andChicories Salad 1/2 cup raw hazelnuts 2 small shallots, sliced into rounds ( 1/2 cup) 3 tablespoons white balsamic vinegar

1 tablespoon light-brown sugar 1 tablespoon Dijon mustard 2 anchovies, mashed to a paste 8 cups torn mixed chicories, such as frisée, Castelfranco, and Trevisano

1/2 cup pomegranate arils 1. Preheat oven to 350°. Place nuts in a single layer on a rimmed baking sheet; toast until darkened slightly with a nutty aroma, 10 to 12 minutes. When cool enough to handle, coarsely chop. 2. In a small bowl, combine shallots, vinegar, lemon juice, and 1 tablespoon water; season with salt and pepper. Heat a dry medium skillet over mediumhigh; add mushrooms and a pinch of salt. Cook, stirring a few times, until mushrooms are golden brown in places and a film forms on bottom of skillet, 5 to 7 minutes. Drizzle with 1 tablespoon oil and sprinkle evenly with brown sugar. Cook until mushrooms are caramelized and fragrant, about 1 minute. Transfer mixture to a large bowl; cover to keep warm. 3. Return skillet to medium heat. Drain shallots, pouring shallot liquid into skillet, and set aside. Stir mustard, anchovies, and lemon zest into skillet to combine. Slowly whisk in remaining ¼ cup oil and cook just to warm through, about 20 seconds. Transfer to bowl with mushroom mixture, along with chicories. Toss to evenly coat and season to taste. Top with pickled shallots, chopped hazelnuts, and pomegranate arils; serve. ACTIVE TIME: 25 MIN. SERVES: 6 TO 8

| TOTAL TIME: 35 MIN.

GOOD THINGS PAGE 21

with visible glassine-paper edges face in. Glue overlapping 1/2 -inch panel to inside to secure; let dry. 5. Blow up balloons. Slip a wire through each air hole, or attach to balloon with a dot of glue or painters’ tape to avoid damage to paper. (After holiday, balloons can be flattened, stored, and reused.)

HOW-TO

Holiday Cityscape SUPPLIES

Empire State and Chrysler Building templates (download at martha stewart.com/nycbuildings) Railroad board, 22 by 28 inches Craft knife and cutting mat Ruler Glassine paper Hot-glue gun and supplies, or paper glue Japanese paper balloons (see sources, right) White floral wire Painters’ tape (optional) LED tea candles and wooden cars (optional)

1. Download and print building templates; trace onto railroad board. Using knife and mat, cut out buildings. Score dotted interior lines, cutting through top but not bottom surface of board. 2. To make another building, use ruler and a pencil to mark a large rectangle on railroad board; its short edge will be the height of finished building. Using knife and mat, cut out rectangle. Score a line all the way down one short side, 1/2 inch from edge. Score remaining area of rectangle into 4 equal panels. Decide on a window pattern (long rectangles or small squares); using knife and mat, cut out a window. Using window piece as a template, cut out more windows. 3. Cover window openings with glassine paper, using either one panel-size sheet or smaller individual squares cut slightly larger than openings, depending on placement. Adhere edges with glue.

4. Assemble buildings by folding panels into rectangles along scored lines, so sides of panels

6. Place buildings along center of table, setting LED candles inside for a nighttime display, if desired. Attach balloons, gluing each wire to the inside of a building so they hover near tops or just above buildings. Arrange wooden cars on table; to use as place cards, wrap a balloon wire through a car window, write a guest’s name on a strip of scrap railroad board, then wrap and glue it around wire. THE DETAILS: School Smart 6-ply railroad board, 22" by 28", in assorted colors, $22 for 25; Canson glassine artpaper roll, 36" wide, $25 for 10 yd.; and eBoot floral wire, 26 gauge, 14", in White, $8 for 100 pieces, amazon.com. Paper Tree Rokuhichido washi-paper seagull, chicken, and shiba-inu balloons, $13 each, paper-tree.com. StylishlyParty Japanese paper pig and owl balloons, $5.75 each, stylishly party.etsy.com. Hiromi Paper Inc. Kamifusen koala balloon, $5 for 2, store.hiromipaper.com. VM Wood Factree handcrafted wooden toy vehicles, $24 for 12, vmwoodfactree .etsy.com. Xenia Taler Check side plates, $40 for 4, xeniataler.com. Pottery Barn Kids riveted utensils spoon/fork set, in Blush, $8, potterybarnkids.com. Borosil Small Classic Simple glass tumblers, $32 for 6, food52.com.

1. Trim wheat spikes (the long, hairlike pieces) off heads, if desired. Fill dish with warm water. Submerge about 10 wheat stalks for an hour, trimming ends a bit with scissors if they’re too long to fit; the longer they soak, the more flexible and easier to work with they’ll be. (You only need 8 for each favor, but it’s best to soak a few extra in case the head of a stalk breaks off as you work.)

2. Take 4 stalks out of water; lay flat and tie together with thread, right under heads. They should be tied tightly (to make the weaving easier), but not so much that you cut the heads off. Repeat with remaining stalks. (You should have 2 bunches of 4 individual stalks.) 3. Secure one bunch by holding heads between your knees. Split the four stalks in different directions at right angles, like the hands of a compass. Cross stalks over each other, as shown below. Always cross “north” and “south” stalks together, then “east” and “west,” maintaining compass shape and keeping braid still as you work; drip water onto stalks to keep them flexible, if needed. When you reach the end, secure with thread and trim excess stalks, leaving about 1/2 inch to ensure braid doesn’t come undone.

HAIL TO THE SHEAF

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SUPPLIES 1

Dried wheat stalks (one bundle of 130 to 150 will make 8 to 10 favors) Large chafing or similar dish Sewing thread

4. Repeat steps 2 and 3 to create second braid. Twist one braid into a loop, so head end is in front; tie the two ends together with thread, just above heads. Loop second braid through first, so head end is in front; tie all four ends together with thread just above heads. Place favor atop a folded napkin, and tie together with ribbon. THE DETAILS: Save-On-Crafts triticum wheat bundle, in Natural, 34", $15 for 130 to 150 stalks, save-oncrafts.com. $25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25k. The $25,000 Sweepstakes begins at 12:01 a.m. ET on 7/1/20 and ends at 11:59 p.m. ET on 1/3/21. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win .marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m. ET each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation. MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined 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.

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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.

MARTHA STEWART LIVING

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Remembering

“When we started the magazine, we knew we wanted to cover the holidays in a big way. Over the years, we’ve handcrafted many different wreaths out of natural materials, like this one with viburnum berries and crab apples. Thirty years later, we are still dreaming up ways to make this time of year special.” —Martha PHOTOGRAPH BY STEWART FEREBEE

Fall 1993

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NOVEMBER 2020