Martha - December 2020 by Lawrence Ambrocio

MARTHA STEWART

Sparkle & Joy 180+ Ways to Make This Holiday Special FESTIVE MEALS GREAT GIFTS DREAMY TREES, WREATHS & DÉCOR

Plus Toast the Season at Martha’s DECEMBER 2020 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

this holiday season

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

B EDF ORD Country farmhouse

1. Martha Stewart Collection 4-Qt. Enameled Cast Iron Round Dutch Oven; $160; Macys.com 2. Martha Stewart Collection Plaid Reindeer Decorative Pillow; $80; Macys.com | 3. Martha Stewart Charlie Orthopedic Dog Lounge Sofa; $40; Amazon 4. Martha Stewart Coffee with Barrie House bags and single serve capsules; $8.99 - $51.96; Amazon

SK YL AN D S 6.

Historic and spacious

5. Martha Stewart Collection Red Poinsettia Wreath, created for Macys; $100; Macys.com 6. Martha Stewart Downswept Alpine Tree; 3’-5’; $75- $146; Wayfair | 7. Martha Stewart Walmsley 27.5” Armchair; $420; Wayfair 8. Martha Stewart Collection Poinsettia Teapot; $100; Macys.com

8. 5.

PERRY ST. Urban living

9. Martha Stewart Collection Clear Optic Coupe Glasses, Set of 4; $70; Macys.com 10. Martha Stewart Cakes Perfection Tin; $124; iGourmet.com | 11. Martha Stewart Gilded Gold Leaf Wreath 22” & 30”; $100 $190; Williams-sonoma.com 12. Martha Stewart Gold Tinsel Tree; 5’ - 9’; $275$825; Amazon

11.

10.

12.

LI LY P ON D 13. Martha Stewart CBD 30pc Citrus Gummies; $34.99; Marthastewartcbd.com | 14. Martha Stewart Noah 6pc Turkish Cotton Towel Set; $45; Wayfair 15. Vol du Flamant Rose; $ 17.99; Marthastewartwine.com 16. Martha Stewart Jadeite Cakestand; $29.99; Available in select Kroger stores

14.

Coastal living 17. 16.

13.

15.

marthastewart.com/shop

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Mail holiday cards

Order holiday presents

String trees and buildings with outdoor lights

Force paperwhites indoors

Decorate house for the holidays with Jude and Truman

Cardio and core

Weight training

Yoga

Sister-in-law Rita Christiansen’s birthday

Place stakes along driveway to guide snowplows

Make baked farro risotto with golden vegetables and goat cheese (see page 84)

Plant vegetables in the greenhouse

HANUKKAH BEGINS AT SUNDOWN

Fertilize orchids in the greenhouse

Friend Susan Magrino’s birthday

Weight training

Yoga

Cardio and core

Weight training

Horseback ride

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

Begin winter pruning

Friend Jane Heller’s birthday

Friend Darcy Miller’s birthday

HANUKKAH ENDS AT SUNDOWN

Go for a hike with the dogs

Weight training

Yoga

Bake cookies with Jude and Truman

WINTER SOLSTICE

Take photos of the farm for blog

Friend Kevin Sharkey’s birthday Cardio and core

Weight training

Bake and assemble birch de Noël (see page 99)

CHRISTMAS EVE

CHRISTMAS

KWANZAA BEGINS

Make pierogi

Celebrate with family and friends

Weight training

Yoga

Cardio and core

Take a long walk around the farm with Jude and Truman

Make a batch of dog food

Mail thank-you notes

Friend Frédéric Fekkai’s birthday

NEW YEAR’S EVE

Weight training

Yoga

Cardio and core

“I wish you and your loved ones good health and happiness, and offer my heartfelt thanks for being a part of this magazine all these years. Here’s to a joyful and hopeful start to the new year.” —Martha

DECEMBER 2020

PHOTOGRAPH BY CON POULOS

OUR WORLD IS BIGGER THAN YOU THINK

With something for every member of the family, the networks of Discovery cover it all — from lifestyle to food, adventure, true crime and more.

Let’s make it together.

DECEMBER 2020

Contents 92

A FEAST OF FAVORITES

Just in time to inspire your holiday menu, our food editors share the Living recipes they simply love—and have to make every December.

108

SIMPLY STUNNING

Star-quality décor ideas that take inspiration from classic Amish and Shaker designs.

114

30 YEARS OF LIVING

A highlight reel of the magazine’s history, filled with iconic images, lasting lessons, and memories from alums.

126 LENNART WEIBULL (NAPKINS); JOHNNY MILLER (COOKIES)

BUNDLES OF JOY

Handmade with love (and a few simple supplies), these 12 DIY gifts are sure to delight.

100 “I’d like to thank Martha for putting some of the enchantment back into housekeeping and for exemplifying a new domesticity that we’re going to need lots more of in the 21st century: committed, inventive, sustainable, and truly beautiful.” —chef, author, and activist Alice Waters

The Sweetest Invitation Swing by Martha’s for cocktails and magical cookies.

MARTHA STEWART LIVING

DECEMBER 2020

Contents

FROM MARTHA A Vision for Living 15 Our founder reflects on the magazine’s beginning.

GOOD THINGS

77 48

EVERYDAY FOOD

23 Upcycling wool blankets, threeingredient hors d’oeuvres, a naturally beautiful menorah, and more.

Recipe Remix: A Festive Twist 77 Throw loved ones for a loop with an herb-buttery Parker House–roll wreath. Easy Entertaining: As You Like It 80 Individual egg bakes with self-serve toppings: Holiday brunch is solved.

GOOD LIVING The Nice List 37 Our top 40 picks for stylish, wishgranting presents to give this year. Decorating: Precious Metals 48 Set gifts and greetings a-sparkle with embossed-foil Dresden patterns.

Health & Wellness: Healthy Hobbies 54 Crafting brings far more than calm— it has proven mind and body benefits.

Tastemaker: The Right-Hand Man 58 Kevin Sharkey, the design aficionado behind Martha’s brand, shares his daily essentials. Beauty: The Look of Lovely 62 An expert, at-aglance guide to playing up your eyes. Counter Intelligence: Bag of Tricks 66 Martha’s makeup artist shares the method behind her fresh glow. Ask Martha 70 All your pressing questions answered.

Out of the Kitchen: Ring It In 82 Our food editors invite good fortune for the new year with a lucky ingredient and a lively salad. What’s for Dinner? Delicious on a Dime 84 Family-pleasing suppers that’ll boost your bottom line. Potluck: Pour Like a Pro 86 Wine-buying wisdom from a superstar sommelier. Departments

Martha’s Month 2 Editor’s Letter 8 Out & About 10 The Workbook 132 Recipe Index 132 Remembering 144

DECEMBER 2020

| ON THE COVER |

LIGHT IT UP Martha illuminates her home with dazzling trees. For more, see page 100. Photograph by Douglas Friedman. Styling by Tanya Graff and Naomi deMañana. Makeup by Daisy Toye. Hair by Megan O’Connor. Top by Hermès, pants by Vince, and shoes by Manolo Blahnik.

“If you learn something new every day, you can teach something new every day.” —Martha

JOHNNY MILLER (PILLOWS); COURTESY OF MANUFACTURER (WINE); STEPHEN KENT JOHNSON (CANDY CONES); CHRIS SIMPSON (BREAD WREATH)

A STEP AHEAD FOR THEIR

BEST LIFE

EDITOR’S LETTER

| LIVING IN MY LIFE |

Living It Up That might be a funny thing to say, given the year we’ve had, but I do. I’ve worked for Martha Stewart for the better part of the past two decades—starting at Blueprint, then at Martha Stewart Weddings, and now on Living. It feels full circle, as this was the magazine that turned me on to all things Martha in the first place, when it debuted 30 years ago this winter. Initially, it was my mom’s magazine, but it quickly became “our” subscription, and then I simply had to have my own. Like many of you, I love to get lost in the pages, dreaming of flowers to plant, delicious meals to make, fun ideas to craft, and tidying and organizing . . . well, just about every thing. Martha, and in turn Living, have always inspired me to do things, to try new things, and to embrace Good Things. My life has been all the better for it, so yes, I feel lucky. In this issue, we’ve pulled out all the stops (during a pandemic, no less!) to celebrate the holidays in signature Martha style, even if our gatherings are a little smaller this December. You’ll find festive meals, sweets and treats galore, gifts to buy or DIY, and a sleighful of ways to get yourself and your home in the spirit. We also take a moment to trumpet our three-decade milestone in “30 Years of Living,” a homecoming of sorts with the talented alumni who shaped the magazine (page 114). I feel fortunate (that again!) to have worked with so many of these creative minds. As for the current team, I could not be prouder of what they’ve accomplished in 2020. And from all of us, thank you, dear reader, for your support. Happy holidays, and here’s to many good things in the new year!

This DIY wreath is a win-win: simple and stunning. Find more ideas as fresh and fun as a winter snowfall, starting on page 23.

I FEEL LUCKY.

2 We offer two ways to approach gift-giving: a roundup of thoughtful presents you can buy (page 37), and chic ones you can make (page 126).

3 Great health news: All the crafting, cooking, sewing, and handson hobbies we’ve always loved benefit the mind, body, and spirit, too. Page 54.

4 In “A Feast of Favorites,” our food editors share the holiday recipes from our archives they always make, including Martha’s classic eggnog. Page 92.

5 Martha shares her vision for the start of the mag (page 15), and former editors join us in “30 Years of Living” (page 114).

Elizabeth Graves, Editor in Chief Email me at elizabeth@marthastewart.com Follow me on @ ebgraves

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

DECEMBER 2020

LOOK OUT BELOW Don’t miss iconic Martha-isms,

quotes from friends, and memorable moments from Living’s history along the bottom of pages throughout the issue.

“Martha’s like the big sister I never had—[she’s] able to correct me, to teach me, to show me how to be better, and to give me something to aspire to be. We all need that in life.” —Snoop Dogg, on NBC’s Today show

DANIEL BOCZARSKI/GET T Y IMAGES (PORTR AIT); JOHNNY MILLER (WREATH, CANDLES); YASU + JUNKO (HEART), GENTL AND HYERS (EGGNOG), VICTORIA PEARSON (BARN)

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

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO PLANT NEW TRADITIONS

| ON THE ROAD |

| WHY NOT? |

Bring Home the Dough Hanukkah’s classic donuts, sufganiyot, swap holes for a whole lotta filling. Round up a baker’s dozen at these sweet spots.

EVER GREEN If a scene from a snow globe spanned 1,400 acres, it would look like The Rocks, in Bethlehem, New Hampshire (shown; therocks.org). Framed by the White Mountains to the east, this Christmas-tree farm belongs to a local land trust, and each purchase aids conservation efforts. Here, three more wonderlands where you can select a conifer and whisk it home. NEWBURGH, MAINE A trek through Piper Mountain’s rolling hills will leave you exhilarated— and hungry. Head to the barn, where free homemade apple-cider donuts await. pipermtn.com

ROUND HILL, VIRGINIA Roll past a panorama of Loudoun Valley in a tractor-drawn wagon at Snickers Gap Tree Farm, then stroll back to choose your spruce, hot cider in hand. snickersgaptrees.com

LAKE ELMO, MINNESOTA Meet a new match at Krueger’s Christmas Trees—home to rare firs like the deep-emerald Korean—and return it for mulching post-holiday. kruegerschristmastrees.com

Breads Bakery The sprinkle-topped chocolate number at this Israeli-owned New York City destination (famed for its babka) is the stuff of dreams— creamy, yet cloud-light. breadsbakery.com

Firecakes This Chicago shop’s version is piped full of seasonal house-made jelly so fresh, you’ll want to eat it with a spoon. At the Lincoln Park locale, you can buy it by the jar.

Frena Bakery & Café Halvah—a tahinibased Middle Eastern confection—makes a cameo in one variety from this San Francisco favorite. frenabakery.com

| ON OUR BOOKSHELF |

Start your engines, all: This month’s picks will spark new obsessions. New York Times food columnist Melissa Clark has loads of adult acolytes who swear by her accessible-but-elevated recipes. Kid in the Kitchen (Clarkson Potter) will have youngsters tying on aprons and making her custardy French toast and melt-in-your-mouth salmon, too. If Living home editor Lorna Aragon needed interior-design help, she’d call L.A.–based Commune. “Their work is textured, layered, and timeless, and their use of color is amazing,” she says. The firm’s latest book, Design Commune (Abrams), is packed with ideas: Think poppy Josef Frank textiles, botanical Marthe Armitage wallpapers, and rich woodwork. You may not know that you love geographical maps, but one glance at A Slice Through America (Princeton Architectural Press) will confirm it. The large-format collection of landscape cross sections, all rippling with color, is an eye-opening way to appreciate our country’s beauty.

DECEMBER 2020

GET FRYING To make these at home, hover your smartphone camera here for the recipe, or go to martha stewart.com/sufganiyot.

COURTESY OF THE ROCKS (FARM); COURTESY OF PUBLISHERS (BOOKS)

firecakesdonuts.com

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USE ONLY AS DIRECTED.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, GROUP PUBLISHER DAREN MAZZUCCA

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

Associate Publisher, Marketing Sandra Salerno Roth

EDITORIAL

ART

ADVERTISING SALES

Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa

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

NEW YORK Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita

Home Editor Lorna Aragon Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Claire Sullivan Assistant Editor Erica Sloan

Integrated Sales Director Brad Moore Sales Assistant Tom Russell

ST YLE Director Tanya Graff Editor at Large Naomi deMañana Editorial Assistant Jaclyn DeNardi

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar

Director Ryan Mesina Editor Joanna T. García

DIGITAL Content Director Jennifer Cress Executive Producer, Video Karen Berner Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Editors Alexandra Churchill, Emily Goldman, Sarah Schreiber

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

Associate Food Editor Kelly Vaughan Senior Social Media Manager Christina Park

WEST COAST Integrated Account Director Janet Yano DETROIT VP, Group Sales Director Wendy Rosinski

PHOTO

Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford

MIDWEST

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 Manager Heather Molzon Marketing Coordinator Danielle Scichilone

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 Research Solutions Britta Cleveland Strategic Sourcing, Newsstand, Production Chuck Howell

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

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

PRINTED IN THE USA

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

“Martha sets an example by being the hardest-working person I know. I learned from her and her team to create images that tell a story in the most beautiful and original way.” —photographer Ngoc Minh Ngo

NGOC MINH NGO

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.

From MARTHA

MAKEUP BY DAISY TOYE; HAIR BY MEGAN O’CONNOR; BLOUSE BY HERMÈS; SWEATER FROM SHARI’S PL ACE

Time flies when you’re having fun: Martha holds the premiere issue, published in 1990, in her Bedford kitchen. The one in your hands is volume 310.

A Vision for Living Thirty years ago, Martha produced the first issue of her magazine and opened our eyes to a world of opportunity at home. She revisits those exciting early days, and shares her secrets to success and the covers that bring back a flood of happy memories. PHOTOGRAPH BY DOUGLAS FRIEDMAN

MARTHA STEWART LIVING

LET IT GROW Eric Pike started as an art director, and rose to creative director and editor in chief during his 23‑year tenure. Just as Martha did, Eric mentored many art directors, editors, and stylists over the years.

CREATE SOMETHING DIFFERENT

Above: Martha, founding creative director Gael Towey, and founding editor Isolde Motley hold the first issue, hot off the press. Right: A creative environ‑ ment and the right tools are essential. The prop library—a dream collection of new and vintage housewares—helped stylists shape Living’s aesthetic. Test kitch‑ ens, photo studios, and a craft room let staffers experiment.

ALWAYS SURROUND YOURSELF WITH TALENT In the offices at Time Inc., where the magazine launched, Martha stands with staffers in front of a wall displaying the pages of the debut issue.

the mission of this magazine has been to teach and inspire. I named it Living to express that living is limitless— an ever-expanding subject with the home, and the art of homemaking, at its center. Within that realm, we focused on eight key content areas: cooking, entertaining, gardening, decorating, celebrating holidays, housekeeping, crafting, and collecting. Together with a group of extraordinarily talented and creative people, I concentrated as much on the visuals—producing arresting images of everything from desserts to handmade ornaments—as I did on the words. Each story was finely crafted, and all of the recipes and instructions were carefully researched and tested. Within a few years, our reach broadened into television FROM DAY ONE ,

DECEMBER 2020

shows and book publishing, and then, later, digital storytelling. We rapidly expanded our coverage to include family, pets, healthy living, and weddings, which filled an additional magazine that became successful in its own right. I will be forever proud of the abundance of ideas in our pages, of the many thousands of recipes and projects our readers have used and enjoyed. We created this magazine for everyone, because good living can be learned, honed, and enjoyed by all. I want to thank you for taking pleasure in what we’ve accomplished, and for staying with us, whether you have been a reader from the beginning or discovered the magazine more recently. And to my cherished employees and colleagues, who shared my long-ago vision that beautiful how-to information could transform your life for the better, another thank-you. This anniversary is a collective dream come true.

“One fall morning, I photographed Martha planting vast beds of daffodil bulbs. When the shoot was over, the gardening was not—soon we were all helping. I realized that this was not a random idea to fill the magazine. It was a record of her passionate life.” —photographer John Dolan

COURTESY OF MARTHA STEWART (FIRST ISSUE); MAT THEW WILLIAMS (MARTHA & ERIC); K ARL JUENGEL (PROP LIBR ARY); COURTESY OF GAEL TOWEY (TIME OFFICES); JOHN DOL AN (DAFFODILS)

A RECIPE FOR SUCCESS

TOP ROW, FROM LEF T: WILLIAM WALDRON, WILLIAM WALDRON, VICTOR SCHR AGER, WILLIAM ABR ANOWICZ, DON FREEMAN; MIDDLE ROW: GENTL AND HYERS, GENTL AND HYERS, GENTL AND HYERS, GENTL AND HYERS, WILLIAM ABR ANOWICZ; BOT TOM ROW: EARL CARTER, FR ANCOIS DISCHINGER, JOSÉ PICAYO, MARCUS NILSSON, NOE DEWIT T.

MARTHA ON HER FAVORITE COVERS

| SUMMER 1991 |

| A P R I L / M AY 1 9 9 3 |

| OCTOB ER 19 94 |

| DECEMBER 1995 |

| M AY 1 9 9 6 |

Light, bright, and airy, this image shows me arranging garden roses. We shot it in my East Hampton bedroom.

As we increased our annual issues, we added more DIY decorating stories, like painting ideas for the home.

Here I am in front of my chicken coop at Turkey Hill. I’m proud that we encouraged backyard husbandry early on.

This amazing cranberry wreath inspired a book of wreaths for every state in the country.

I remember snipping these lilacs from a towering shrub in Clyde, New York. Their fragrance was intoxicating!

| APRIL 1997 |

| DECEMBER 1999 |

| DECEMBER 2000 |

| J U LY 2 0 0 2 |

| OCTOB ER 20 03 |

This sugared egg decorated with violets is a charming, old-fashioned Easter idea we brought to life on our cover.

We captured my sweet nephew Charlie fast asleep on Christmas Eve. (He really was sleeping!)

This adorable ice cream– coconut snowman was the best-selling cover in our first 10 years of publishing.

We put together two pans to create this beautiful and delicious berry-flag tart, to commemorate July 4.

These little pumpkin creatures are whimsical examples of the many different ways we’ve celebrated Halloween.

| NOVEMBER 2006 |

| SEPTEMBER 2012 |

| MARCH 2018 |

| APRIL 2019 |

| SEPTEMBER 2020 |

For a Thanksgiving feast, we decorated a table in my Bedford stable with Staffordshire turkey dishes and fall fruit.

One of my favorites! My granddaughter, Jude, standing with me in her playroom at my daughter’s home.

We filled this iron-tree stand at my home with a vibrant array of spring tulips that we grew on the farm.

Baked, dipped, and decorated, these fun cookies are always part of my annual Easter egg hunt.

Collecting is an important part of the magazine, and this cover shows my passion for McCoy pottery.

MARTHA STEWART LIVING

PROMOTION

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

FOOD ST YLING BY SUSAN SPUNGEN; PROP ST YLING BY MARISA SELLIT TI

Go for the Gold

To make a wreath that evokes fancy French metalwork, give natural materials the Midas touch. Gather dried or hardy foliage, like holly leaves, ferns, and pinecones. Then attach each piece onto a simple wire frame with floral tape or hot glue. (Or fashion one out of a metal hanger, as we did here, working it into a circle and leaving the hook for hanging.) Then wave your wand: Two dustings of gold spray paint and a wisp of ribbon later, you’ll have a dazzling door prize. For details, see page 140. TEXT BY LISA BUTTERWORTH

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

GOOD THINGS

THE STEPS 1. START WITH a sturdy log,

about 15 inches long, that lies flat and evenly. Using a hammer and nail, tap a small hole at the middle of the top. 2. HAMMER 4 more holes on

each side of the center hole, spaced evenly. 3. PUSH a candleholder’s

spike halfway down into the center hole (to ensure that the shamash is taller than the other candles). Hot-glue dried shelf mushrooms around the exposed spike to cover it. Push a holder into each of the remaining holes so they’re flush with the log. 4. HOT-GLUE more dried shelf

mushrooms, dried moss, or both on the sides and bottom of the log, to cushion it and lend extra stability. 5. DRIP a little melted candle

wax inside each holder, to help hold the candles upright, then insert the candles. THE DETAILS: White birch log (similar to shown), 14", $20 for 2, wilsonevergreens.etsy.com. Birch fungus (similar to shown), $13, decornatural.etsy.com. Advent wreath candleholders, in Silver, $10 for 10, vintage-ornaments.com. Patrician hand-dipped skinny taper candles, 10", in White, $13 for 12, amazon.com.

| TRADITION |

Burning Bright The original Hanukkah menorah, with its gracefully branching arms and almondblossom-shaped cups, is often said to have resembled a tree. Our birch version, made even woodsier with ruffly dried shelf mushrooms, hearkens back to the beginning. To illuminate it, tap in pressed-tin candleholder picks (left), which are similar to the clips used to light trees in the days before electricity. They’re one of Living style editor at large Naomi deMañana’s favorite holiday accessories (her godmother placed them on her fir each year)—and in this flickering formation, they’ll be seen in a whole new light.

DECEMBER 2020

The very first Good Thing, which appeared in Living’s Winter 1990–1991 debut issue, was tutti-frutti (Italian for “all the fruit”), preserves made with figs, strawberries, raspberries, blueberries, plums, peaches, apricots, pineapple, oranges, and rum or cognac. Serve this “sweet, heady dessert” with whipped cream, ice cream, or sorbet.

IDEALISK Flour sifter

$ 99

NORDVIKEN Extendable table

499

$ ©Inter IKEA Systems B.V. 2020

Joy is priceless. The rest is really affordable. The joy of the holidays is in how we celebrate together, even if it isn’t how we had planned. You can still enjoy the holidays, at a price you love, in the comfort of a place that’s always been home.

GOOD THINGS | PARTY PROVISIONS |

It’s a Wonderful Bite For next-level hors d’oeuvres, follow the season’s gift mantra: some assembly required. But unlike Lego Baby Yoda, these really do come together fast, since each has only three flavorful ingredients. Take your pick—from left, pâté and hot-pepper-jelly toasts; Manchego, quince, and pistachio skewers; dark-chocolate-stuffed dates with sea salt; and yogurt-olive cucumber cups—or make all four, to really get things popping.

PÂTÉ & PEPPERJELLY TOASTS Brush twelve ½ -inchthick baguette slices with extra‑virgin olive oil; season with flaky sea salt and freshly ground pepper. Bake at 400° until crisp, 10 minutes. Divide 2 ounces country pâté among toasts; top each with ½ teaspoon hot-pepper jelly.

MANCHEGOQUINCE BITES Cut 3 ounces each Manchego and membrillo (quince paste) into twelve ½-inch cubes. Coat cheese cubes with 2 tablespoons ground pistachios, pressing to adhere. Skewer on picks.

CHOCOLATESTUFFED DATES Cut 1½ ounces bittersweet chocolate into 12 pieces; stuff into 12 pitted Medjool dates. Heat 1 tablespoon extra-virgin olive oil in a skillet over low. Add dates; warm until chocolate melts, 3 minutes. Drizzle with oil; sprinkle with flaky sea salt.

OLIVE-YOGURT CUCUMBERS

Trim ends off 3 mini cucumbers; cut each into 4 pieces. Scoop out flesh with a halfteaspoon measure; divide ¼ cup Greek yogurt and 1 tablespoon olive tapenade among cavities. Top each with freshly ground pepper and a dill sprig.

DECEMBER 2020

The year the Martha Stewart Living TV show debuted. The first episode featured another Good Thing: Martha’s garden tools with the handles painted a bright hue, so they were easy to spot in her yard. Martha’s shows have won a total of 18 Emmys.

1993

A LITTLE TASTE OF HOME IS WORTH SHARING.

GOOD THINGS

THE DETAILS: Mini mercury‑glass ornaments, in Silver, $8.50 for 12; mini mercury‑ glass ornaments, in Light Gold, $8 for 12; and C7 mercury‑glass bulb ornaments, in Silver, $12 for 12, jamaligarden.com. Factory Direct Craft round papier‑mâché box set, $9.25; and large papier‑mâché round box set, $13, factorydirect craft.com. Studio Carta metallic loose‑weave cotton ribbon, in Blush and Gold, $64 for 54 yd., studiocartashop.com.

Fly Girls No holiday craft gives us the warm fuzzies like classic pipe-cleaner ornaments. Behold, our brand-new edition: angelic disco dancers. The doll heads come prepainted with sweet, blushing faces. Shape their arms, legs, and hairdos from chenille pipe cleaners, then twist metallic ones into wings, halos, and teeny-tiny high heels. Once dressed in “lamé” cupcake-liner dresses, these dancing queens can shimmy their way through the season. For the detailed how-to, see page 139.

| DIY DÉCOR |

Deck the Wall Small-space dwellers, there’s no need to pine for a full-size tree. This 2-D Tannenbaum is lush, aromatic, and so cute, even people with plenty of floor space may take a bough. To make it, outline a triangle with adhesive hooks: a six-foot-high one for the point, and five pairs below that progressively widen for the branches. Using floral shears, cut lengths from a garland, and lay them over the hooks. Finish with ornaments and a “trunk” of nesting boxes.

DECEMBER 2020

“Good Things were always meant to be an ‘aha’ moment, a fun how-to. One of my favorites is making a snow globe out of a jelly jar. The secret is a few drops of glycerin.” —contributing editor and founding crafts editor Hannah Milman

Sausage Cornbread Stuffing Ingredients

DIRECTIONS

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

Prep Time: 20 min. | Cook Time: 45 min.

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

GOOD THINGS

SHELLED SHINGLES Overlapping layers of skin-on sliced almonds secured by lines of royal icing create a realistic roofline, with eaves decorated by sunflower-seed “string lights.”

EDIBLE ENTRANCE Pistachios give the ice-creamcone pines flanking the Jordan almond–lined granola path their green foliage. The sliding barn door is fortified with pretzel rods and dusted with coconut snow.

BAKE & BUILD For step-by-step instructions, see page 132.

| FUN WITH KIDS |

Jolly Ranch Raise the bar—and the barn—with your gingerbread creation this year. In addition to the features of a real farm (hayloft—check!), this one swaps the usual candy trimmings for more wholesome accents like sunflower seeds, nuts, pretzels, and cereal. Plow ahead, and give kids free rein to nibble while they help you decorate the place.

DECEMBER 2020

CRUNCHY CORRAL Any jingle horse would love to giddyap here. The pretzel-rod fencing is stacked Lincoln Log– style and secured with royal icing. Shredded wheat stands in for hay; fruit leather makes a sweet saddle.

“My mom taught me how to cook, but you can’t overstate how much we have all learned from Martha. Watching her has made a world of difference.” —actress Jennifer Garner, in a July 16, 2018, Facebook Live with our founder

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GOOD THINGS

THE STEPS

SIZE IT RIGHT Measure pillow insert. Add 1 inch to the height; double the length and add 6 inches. Draw dimensions onto blanket. If your blanket has fringe, make sure it is on the right-side edge. Cut out fabric.

HEM THE FLAPS

| RESCUE & REVAMP |

Plaid Tidings To give well-loved tartan or checked wool blankets a new fleece on life, turn them into your sofa’s comfiest pillows. A quick-sew envelope cover preserves the pattern and puts any decorative fringe front and center. All you need is enough good material to wrap lengthwise around the insert of your choice (plus an extra inch, to allow for the seam), sewing supplies, and a quiet moment with your machine. Case beautifully closed.

DECEMBER 2020

SEW & STUFF Fold left edge into center, overlapping right edge by 4 inches. Pin top and bottom edges; sew with a ½ -inch seam allowance. Turn pillowcase right-side out. Push out corners; insert pillow.

“I’ve always admired Martha’s gusto and drive. The early paint stories, with colors like no others I had ever seen, changed interior design and home decoration.” —photographer William Abranowicz, who has been shooting features and Good Things for Living since the magazine’s inception

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Place fabric right-side down. Fold in left edge by ½ inch; press. Fold in another ½ inch; press again. Pin and edgestitch 1/8 inch from inner fold. Repeat on right edge (or, if it has fringe, leave it as is). Fold right edge into center.

Fire Flowers $110 now $88

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Hold for applause.

PHOTOGR APH BY JOHNNY MILLER; ST YLING BY MARISA SELLIT TI

Here’s a glowing recommendation: Light up her (or his) life with an American-made, hand-turned wooden Lostine candleholder or two, and drip-free dipped tapers by The Floral Society. Candleholders, available in maple, cherry, and walnut, from $63 each, lostine.com. Tapers, available in 7 colors, from $13 each, thefloral society.com.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

| GIFT GUIDE |

THE NICE LIST Holiday wishes of peace, love, and health warm the heart—and so do fabulous presents tied up with a bow. We’ve picked 40 standout ideas that achieve the magical trifecta of style, surprise, and quality—and asked tastemakers what they’re giving this year, too. TEXT BY SAMANTHA MCINTYRE

“Martha was always in my side-view mirror doing basically what I was doing professionally, plus 20 other things. She was just lighting the world on fire.” —chef Geoffrey Zakarian

MARTHA STEWART LIVING

GIFT GUIDE

6 7

COMFORTS OF HOME 1. Masterfully handwoven from elephant grass by artisans in Ghana, Baba Tree market baskets beautifully corral towels, throws, and toys. $100 each, babatree.com. 2. Cocoon a loved one in a gauzy wool-and-cotton Johanna Howard Home Cozi throw. It has a different hue on each side (a decorating twofer!) and comes in seven chic color combinations. $175 each, johannahoward.com. 3. Even the most eagle-eyed will want to take their sweet time with this 500-piece, illustrated Rifle Paper Co. Camont puzzle of an 18th-century farmhouse in Gascony, France. $34, riflepaperco.com. 4. Toast the cocktail connoisseur on your list with the shapely Cocktail Kingdom Berry Wall mixing glass and Teardrop bar spoon. Mixing glass, $50; and bar spoon, $33, cocktailkingdom.com. 5. With its delicate curves and gold trim, the Martha Stewart Collection Baroque platter takes dinner in an entirely elegant direction. $50, macys.com. 6. Scandi design icon Georg Jensen’s stainless steel, art deco–inspired Bernadotte pitcher lends sleek glamour to any setting. $149, georgjensen.com. 7. Dress a salad or finish a soup with March Pantry’s organic extra-virgin olive oil, or pour some into the shop’s hand-painted Italian ceramic oil and vinegar bowl for dipping crusty bread. Oil and ceramic splatterware bowl, $20 each, marchsf.com.

DECEMBER 2020

The year MarthaStewart.com launched, bringing Living content to a whole new audience. At the time, the internet as we know it was barely four years old—few companies had websites—but the platform was both innovative and interactive.

1997

PHOTOGR APHS BY DAVID CHOW, ST YLING BY PHYLLIS EVANS BAKER (BASKETS, BL ANKETS, BOWL & OLIVE OIL, PL AT TER, JADEITE); COURTESY OF MANUFACTURERS (OTHERS)

10 9

Richard Christiansen’s pick

Samin Nosrat’s pick

14 13

8. Our founder’s vast personal collection inspired these Martha Stewart jadeite bowls, which happily marry the pretty with the practical. From $20 each, available in Kroger stores. 9. Have your cake and display it beautifully, too, on this handblown glass Estelle stand. Available in 10 colors; $225, estelle coloredglass.com. 10. Foodies will buzz about this rare, organic Hawaiian Ohi’a Lehua Blossom honey from Big Island Bees long after the holidays are over. $36 for three 9 oz. jars, bigislandbees.com. 11. “It’s time to bring back pleasure, and I hope that the fragrances in these soaps will bring my loved ones peace, warmth, and joy,” says creative director Richard Christiansen, founder of the Flamingo Estate in Los Angeles. Hand soap and body wash, from $29 each, flamingoestate.la. 12. The foxy fellow on this Quail Ceramics Woodland Animal butter dish adds whimsy to the breakfast table and a wink to your morning toast. $40, nickeykehoe.com. 13. Bless a budding gardener with a kit to get her growing. Bloomist’s paper-pot press (left) will help her start seeds, and the company’s twine stand with cutter and extra-sharp scissors (sold separately) make it a snap to tie a trellis or bundle fresh herbs. From $36 each, bloomist.com. 14. “I love Sarah Kersten’s pottery. This 11-inch platter is substantial but not too heavy, and food looks gorgeous on it,” says chef and Salt Fat Acid Heat host Samin Nosrat. $80, sarahkersten.com.

“Martha is an American icon. She’s one of those people who are instantly recognizable by a single name. Her reach extends to all of America, not only within the food world. She was the first person to give me a platform by including me on her show in the ’90s, when I came here from Sweden.” —chef Marcus Samuelsson

MARTHA STEWART LIVING

GIFT GUIDE

LEISURELY PURSUITS 1. Kick off a holiday tradition with this handwoven Peterboro family-games basket. It holds a deck of cards and cribbage and checkers boards, and scores extra points for wholesome fun. $125, peterborobasket.com. 2. He’ll commandeer the kitchen (and govern the grill) in a Cayson Rachel Collection bib apron made of ultra-durable denim, with leather straps and slots to stash a dish towel, phone, and meat thermometer. $157, caysondesigns.com. 3. Cooking in Marfa (Phaidon), by Virginia Lebermann and chef Rocky Barnette, owners of the town’s culinary hot spot Capri, is packed with tasty recipes and entertaining essays about the West Texas art mecca—and it’s photographed by Living friend and fellow local Douglas Friedman. $50, phaidon.com. 4. Block-printed, organic-cotton Les Indiennes Fanny bandanas are an urban cowboy’s answer to the pocket square. $25 each, lesindiennes.com. 5. His handiness will know no bounds as he wields the compact Garrett Wade brass-capsule multitool set, which holds two screwdriver bits, a hook knife, a gimlet, and a corkscrew. $38, garrettwade.com. 6. Coffee (or soup—it’s that big!) stays piping-hot (and water icy-cold) in the near-indestructible, leakproof Yeti Rambler 26-ounce bottle. Plus, it’s dishwasher-safe. $40, yeti.com. 7. Furry creatures great and small will snuggle into this plush Martha Stewart Charlie four-sided bolster pet bed. In 3 sizes, from $42, wayfair.com. 8. Color him cozy in an extra-soft (and cost-effective) J.Crew Everyday cashmere crewneck. $118, jcrew.com.

DECEMBER 2020

“My favorite memory of Martha is watching her captain her Hinckley picnic boat along Seal Harbor like a damn boss, while I sat in back and ate all her cookies, wrapped in Hermès towels as soft as the wings of angels.” —Antoni Porowski of Queer Eye

PHOTOGR APHS BY DAVID CHOW, ST YLING BY PHYLLIS EVANS BAKER (BASKET, APRON, SWEATERS, TOOL); COURTESY OF MANUFACTURERS (OTHERS)

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GIFT GUIDE

Chris Benz’s pick

Gucci Westman’s pick

Heather Taylor’s pick

7 8

LASTING LUXURIES 1. “Potpourri has been eclipsed by candles and diffusers, but I love its old-fashioned appeal, especially in this classic Tuscan scent by Santa Maria Novella, which reminds me of Florence,” says designer Chris Benz of the new home-design venture Cult Projects. $35 for 100 g, buy.smnovella.com. 2. For the woman who lives to read the latest page-turner in bed, these Printfresh Unicorn Garden cotton pajamas, designed to soften with each wash, will make nights even dreamier. $132, printfresh.com. 3. Style is all on the wrist when you stack a few of these beaded, one-of-a-kind Beyond Buckskin cuffs, made by Navajo artisans. From $45 each, shop.beyondbuckskin.com. 4. “This year I’m giving my friends monthly subscriptions to Taryn Toomey’s The Class. Streaming a workout session with her is a completely restorative experience that leaves me feeling lighter, focused, and ready to tackle the day,” says makeup artist Gucci Westman. From $40 a month, digitalstudio.theclass.com. 5. “I love that the Loop Canvas needlepoint kit is a fun activity you can share with friends. Every time I pick up my canvas, it’s a mood lift,” says designer Heather Taylor of Heather Taylor Home. $88, loopcanvas.com. 6. These Mast Classic Danish barrettes by Sofie Albertsen are modern jewelry for your hair. $55 for pewter pair, $95 for brass pair, ilovemast.com. 7. Put a smile on someone’s lips with the super-hydrating, universally flattering shades of the RMS Beauty Kiss of Color gift set. $25, rmsbeauty.com. 8. Lightweight, attractive on a counter, and lined for easy cleaning, this waterproof nylon Caraa Nimbus cosmetic pouch is clutch. From $45, caraasport.com.

DECEMBER 2020

“When Martha asked me to appear on her TV show in 2008, it was a pivotal moment for me and my business. Her embrace of Japanese cuisine helped to make my restaurant what it is today. I am forever grateful.” —Reika Alexander, owner of En Japanese Brasserie, in New York City

PHOTOGR APHS BY DAVID CHOW, ST YLING BY PHYLLIS EVANS BAKER (EMBROIDERY); COURTESY OF MANUFACTURERS (OTHERS)

Foiled Floral Spray by Katharine Watson, Snowcap by Angela Marzuki, Merry Scriptmas by Kristen Magee ©Minted LLC, 2020

F R E E R EC I P I E NT A D D R E S S I NG Printed in dressy white ink on a colored envelope.

BRIN GIN G LOV E TOGE TH E R .

Every holiday card on Minted is designed by an independent artist. Customers cast their votes, and together we create a beautiful, curated collection to help you send love to those who matter most.

15% OFF holiday cards with code: MSLDEC20 exp: 12/31/2020 minted.com

GIFT GUIDE

Sylvana Ward Durrett’s pick

7 8

KEEP GIVING For more cool and creative gift ideas, hover your smartphone camera here (no special app needed), or go to marthastewart .com/giftguide.

LITTLE-ONE FUN 1. One pour from this sweet, imagination-sparking Raduga Grez wooden tea set, and petite hosts will be off to wonderland. $65 for 12 pieces, gretelhome.com. 2. Inspire future engineers with this Cardkits Locomotive & Fish Figure kit, a detailed model that takes about 35 minutes to assemble. $27, cardkitstoys.com. 3. Vegan-leather Poketo Dome wallets are adorably mini but have hidden depths: A tween can store her spending money in the full-size bill section and six card slots. $38 each, poketo.com. 4. Teens will gladly trade screens for the engrossing IRL skills—constructing a fishing rod, whittling a twig—in 50 Things to Do in the Wild, by Richard Skrein (Princeton Architectural Press). $18, papress.com. 5. This high-fashion Fairechild waterproof cape keeps kiddos cozy and dry while they’re singing (and dancing) in the rain. $138, fairechild.com. 6. Tootsies are sure to stay warm all winter in striped Armor‑Lux wool slippers, replete with soft wool linings and flexible soles. $85, flotsamandfork.com. 7. “The John Deere Kettler digger brings kids’ dreams of operating a monster machine to life, and it will keep them busy—and out of the house—for hours,” says Sylvana Ward Durrett, cofounder of children’s on-line boutique Maisonette. $140, maisonette.com. 8. Kiko+ & gg*’s beechwood Oekaki House Magic drawing board comes with a magnetic pen, stamps, and a little dog or cat eraser to wipe the slate clean. $69, us.kikoandgg.com. 9. Whether your recipient is homeschooling or working from home (or both), Martha Stewart’s two‑compartment faux‑leather file organizer will earn her an A+ for productivity and pizzazz. $30, staples.com.

DECEMBER 2020

“Any shoot with Martha is memorable. We knew her sense of humor and her incredible work ethic, but we also witnessed her very deep well of knowledge about everything. She is authentic, strong, and curious: a powerhouse.” —photographers Andrea Gentl and Martin Hyers

PHOTOGR APHS BY DAVID CHOW, ST YLING BY PHYLLIS EVANS BAKER (TEA SET, WALLETS); COURTESY OF MANUFACTURERS (OTHERS)

Not an actual patient.

*Artificial t ears

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 1-800FDA-1088. For additional safety information about XIIDRA®, please refer to the brief summary of Full 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.

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 T2020-88

ssional.

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fe alth care pro e h r o t n e ti al pa Not an actu

Novartis Pharmaceuticals Corporation East Hanover, New Jersey 07936-1080

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GOOD LIVING

| DECORATING |

Precious Metals To put a twinkle in everyone’s eye this holiday, look to classic Dresden paper to elevate gifts, cards, and more. The German embossed-foil designs are best known in traditional silver and gold, but why stop there? Give your trimmings a flash of the unexpected— and some old-world charm. TEXT BY JENNIFER FERNANDEZ

COSMIC COOL Jack Frost has nothing on these glistening boughs. Transform store-bought papier-mâché forms into brilliant baubles by painting them in icy hues and hotgluing on Dresden-paper stars. Then fill in your tree with Dresden snowflakes, and reserve a supernova for the topper.

ST YLING BY NAOMI DEMAÑANA

For sources, see page 140.

DECEMBER 2020

PHOTOGRAPHS BY STEPHEN KENT JOHNSON

Mount Rushmore National Memorial

Adventure isn’t canceled, at least not in South Dakota. Our wide open spaces are the natural choice for responsible, safe travels. If you’re ready to get back to exploring — and back to experiencing — we’re ready for you. South Dakota is prioritizing safe travel during COVID. Learn more at TravelSouthDakota.com/COVID.

TravelSouthDakota.com/COVID // 1-800-732-5682

GOOD LIVING

CUSTOM CARDS

TONY TREATS

To deliver a message of peace or cheer, glue classic Dresden cutouts onto folded card stock. For an envelope that’s equally displayworthy, do it up like a Victorian dream house. We used a long, skinny one to mimic a dwelling straight out of Dickens, but any size is sublime. Simply adorn the façade, flap included, with “gingerbread” molding, windows (with a mini tree peeking out), and wreaths. Then hand it off personally, or tuck it inside a larger envelope for safe mailing.

Jewel-like packaging makes chocolate nonpareils even more enticing. Bundle them in silvery crepe paper, secure the tops with iridescent ribbon, and tuck the parcels into metallic-paper cones. (You can buy decorated cones, or wrap plain papier-mâché versions from the crafts store in shimmery paper, and glue contrasting crepe around the tops.) Add a Dresden bow, and you have a sweet dinner-party send-off or Christmas-cracker alternative.

Take a Shine Dresden designs have bedecked holiday goods for 200 years and are a cinch to work with: Each sheet has multiple rows of the same motif that you can easily cut apart; large ones are pressed individually.

Here’s a quick way to raise your gift-wrap game: Package a seasonal confection, like a panettone or a bunch of candy bars, in matte paper, then personalize each one with an embossed Dresden shape. (We did belly bands on Hershey’s Cookies ’n’ Creme bars, because their blue sleeves synced right up with our palette.) Glue the cutout directly onto the paper, or to the end of a velvet or satin cord for extra impact.

DECEMBER 2020

SPARKLY SLEEVES Cover plain glass vases and votive holders in metallic crepe paper, then dot them with Dresden details. You can find all kinds of holiday- and nature-inspired designs; our celestial and butterfly motifs suit any celebration. Arrange fragrant sprigs in the larger vessels, and pop tea lights into the small ones. They’ll cast inviting light whether sprinkled down a table or centered on windowsills the old-fashioned way.

In 1995, Martha decorated the White House for Christmas. She and First Lady Hillary Rodham Clinton hung a wreath of gilded oak leaves from the balcony off the Blue Room, to honor the capital’s official tree.

WILLIAM ABR ANOWICZ (WHITE HOUSE)

LUXE LABELS

GOOD LIVING

Stellar Seals Ribbons don’t always need to have the final word; finish gifts with sleek flourishes, too. Start with matte wrapping paper or sparkly crepe paper in a contrasting color, then tie on thin velvet or nylon cord. Adhere Dresden icons to create an allover pattern (top right), frame a rosette (bottom right), or craft a treeembossed crest (top left)—or make a singular statement with an oversize snowflake, bouquet, or star.

DECEMBER 2020

“Martha always transports you. You step into the room [at one of her celebrations], and you’re in a different world. That’s magical.” —actress Blake Lively, at the 2014 American Made Awards in New York City

GOOD LIVING HEALTH & WELLNESS

Amanda Seyfried, Krysten Ritter, and Angela Merkel have in common? Unfortunately, it isn’t costarring roles in a madcap multigenerational comedy. But the truth is nearly as delightful: They’re all knitters or crocheters, known for getting busy with needles and yarn. Clacking away does more than pass the time, however. Knitting and other tactile hobbies, such as cooking, gardening, and firing ceramics (we see you, Brad Pitt and Seth Rogen), can significantly lower stress and boost happiness— even when you’re not doing them, because of their lasting positive effects on your brain and body. While the research confirming these benefits is fairly recent, our reliance on crafting to aid and soothe us during tough times is not. During the Civil War, families at home cranked out socks for soldiers, channeling their emotions into generating supplies. To cope with the Blitz, British citizens formed morale-boosting sewing circles. Similarly, after this spring’s stayat-home orders took effect, anxious people quickly went craft-crazy. Online tutorials have been jam-packed, with Michaels reporting a 70 percent jump in minutes viewed of its Facebook Live videos. And supplies, from Brother sewing machines to fabric for face masks, have been flying off online shelves. If you haven’t started yet, here are three excellent reasons to dust off an old skill—or pick up a new one.

Healthy Hobbies Now there’s a truly compelling reason to put the creative pursuits you enjoy in your downtime much higher on your priority list: A growing body of research shows that hands-on activities—from knitting to sculpting to cooking— can boost your mental and emotional well-being for life. To keep calm (and much more), craft on. TEXT BY COTTON CODINHA

DECEMBER 2020

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

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GOOD LIVING HEALTH & WELLNESS

TO REDIRECT YOUR MIND

TO FORTIFY YOUR MEMORY

The impulse behind all that embroidery you’re In addition to offering quick stress relief, a creative seeing on social media is actually a survival in- outlet can help protect your recall powers as you stinct. “Our lives have been completely turned age. Researchers at the Mayo Clinic reported in upside down. Like it or not, our brains are hard- 2017 that engaging in a craft was even better at wired to pay attention to a threat,” explains Craig preventing cognitively normal people ages 70 and Sawchuk, PhD, cochair of the psychiatry and older from developing mild cognitive impairment psychology department’s division of integrated than socializing with others or playing games. A behavioral health at the Mayo Clinic in Rochester, 2011 study published in The Journal of NeuropsyMinnesota. “Picking up a craft and doing some- chiatry and Clinical Neurosciences discovered that thing within your control can turn down the activities like knitting and crocheting could reduce volume knob on that threat-detection system when the odds of developing mild cognitive impairment it’s on overdrive. We are also hardwired toward by 30 to 50 percent, and a 2014 University of Texas novelty. Do something different, and your brain at Dallas study of elderly subjects showed that will start paying attention to it and break from learning to quilt or take digital photographs sigthe worry cycle.” A 2008 study published in Per- nificantly increased memory function. spectives on Psychological Science illustrated just 3 TO RELIEVE CHRONIC PAIN that when it explored the connection between rumination—the hamster wheel of self-doubt that It sounds counterintuitive, given the need for keeps you up at night—and depression, anxiety, nimble fingers, but DIY diversions can relieve binge drinking and eating, and self-harm. It noted physical issues such as arthritis and aches from that mentally absorbing pastimes like knitting, past injuries, too. Help Heal Veterans, a Californiapracticing the piano, and playing tennis are es- based nonprofit, provides kits to veterans sufpecially effective at helping us tune out those fering from physical, emotional, and traumatic negative thoughts. More recently, a 2016 study in disorders, such as PTSD. Whether they are buildArt Therapy showed that spending 45 minutes ing models, braiding leather keychains, or beadworking with modeling clay, collage materials, ing bracelets, they say the activities give them or markers significantly reduced levels of the stress relief. “Some veterans who have lingering injuries hormone cortisol. When you dial down your cor- tell us that being immersed in making something tisol, you also do your heart a big favor: A 2017 helps their pain management,” says Keith Stuessi, study published in The Lancet revealed that such MD, the organization’s director and a former U.S. stress is on par with smoking or having diabetes Navy doctor. Participants also remark that craftas a risk factor for future cardiovascular events ing in groups at their clinics or at home with like heart attacks and strokes. family makes them feel less isolated and lonely. And here’s the best part: Many feel the zen ef- “It provides something to bond over,” he adds. fect immediately. A 2013 survey published in British If you’re concerned about all your output piling Journal of Occupational Therapy asked respondents up by the sofa, we have a remedy for that, too. to rate their mood before and after knitting. Before, Claire Sheldon, a senior assistant buyer at Bloom23 percent rated themselves as a little bit to very ingdale’s in New York City, ordered a needlepoint sad. Afterward, fewer than 1 percent said they kit in April after seeing an influencer’s masterpiece remained sad; the number of respondents rating on Instagram. She has been working at it for themselves as happy also jumped from 34 percent months, in weekly intervals. “It doesn’t take a to 81.5 percent. And the serenity continues to sink lot of brainpower—I can watch a movie in the in. Depending on the activity, says Sawchuk, background—but it distracts me and gives me an “there are lots of areas of the brain becoming ac- activity,” she says. Sheldon already has a plan for tivated. It’s not like hitting a light switch; it’s her finished design: “A friend of mine has been more like turning up a dimmer. It takes a little commenting on my progress, and it would make time and practice to gain momentum.” That’s why a nice surprise for her.” That’s two more mentalhe suggests starting slow and being consistent, health boons: the pleasure of giving, and room whether you’re learning to cook, building a bird- for her next project. To learn where you can donate your handiwork, see Meet Some Makers, right. house, or making paper flowers.

DECEMBER 2020

Meet Some Makers To fully reap crafting’s rewards, it pays to find your community. These online forums will inspire you, talk you through snags, applaud your home runs, and help you unload your stockpile. RAVELRY

ravelry.com Connect with 10 million fellow knitters, crocheters, spinners, weavers, and dyers, all sharing patterns, tracking projects, and geeking out over favorite stitches in 13,000 specialinterest groups. The community describes itself as “inclusive and friendly”— a safe place for all ideas. CRAFTJAM

craftjam.co Join a like-minded group for live video classes in needle-felting, calligraphy, watercolor painting, handlettering, macramé, and more, led by expert teachers. Tickets for the WebJams start at $20; for $40 and up, you can get the class and a supply kit. NEWBORNS IN NEED

newbornsinneed.org Booties, blankets, and soft toys are on this charity’s wish list. Local chapters deliver handknit donations to hospitals and socialservice and pregnancy centers across the U.S. They ask that you avoid wool yarn, since many babies are allergic. SNUGGLES PROJECT

snugglesproject.org A Snuggle is like a binky for a puppy or kitten. This org links crafters with animal shelters in need of them. It’s a win-win: The blankets comfort the animals and also make the shelter look more inviting, so would-be adopters linger long enough to fall in love.

The year Martha unveiled the Martha Stewart Center for Living, at New York City’s Mount Sinai Hospital, dedicated to her mother, Big Martha. The outpatient facility helps older adults age gracefully and supports caregivers. A second location opened last year.

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GOOD LIVING TASTEMAKER

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The RightHand Man

BEST DECORATING ADVICE

“Invest in dimmers and a good paint job. And when in doubt, go monotone.”

Kevin Sharkey EVP and executive director of design, Martha Stewart brands, New York City

He’s the ace who vets thousands of her products, the decorating whisperer for all her homes, and the only person (besides her daughter) Martha trusts implicitly with scissors in her gardens. Kevin is a longtime employee, but also her dear friend. After graduating from Rhode Island School of Design and working at the Parish-Hadley interiordesign firm, he started as a style assistant at Living in 1996. It wasn’t glamorous—he mainly called in items for shoots, packed and unpacked boxes, and swept floors—but he learned daily from an “A-team of talent” and worked tirelessly, two qualities that caught Martha’s attention. So did the iconic images he created, including a vase exploding with hundreds of towering snapdragons. “I didn’t become the person I was meant to be until I started here,” he says—namely, a laser-focused eye, a font of funny quips, and an unabashed connoisseur of the high and low. Yes, he can tie a double-faced satin bow that would make Marie Antoinette weep, and look utterly at ease in a slim Thom Browne suit. “But if there are two things to know about me,” he says with a laugh, “I love carnations and Lipton onion-soup-mix dip with Ruffles.” —Melissa Ozawa

DECEMBER 2020

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His Essentials

FAVORITE HOLIDAY MUSIC

“Tchaikovsky’s Nutcracker Suite and classics by Perry Como and Nat King Cole.”

“Smile Train. It doesn’t take a lot to change the course of someone’s life.“

STEFAN R ADTKE (PORTR AIT); DAVID CHOW (SHEETS); SIMON WATSON (CARNATIONS); PAUL COSTELLO (CHIPS); STEPHEN LEWIS (RIBBON); KRISTINE FOLEY (COVER); COURTESY OF MANUFACTURERS (OTHERS)

9 | Estée Lauder Advanced Night Repair “I’m not one for a fussy skin-care routine. This feels like it’s working, and it isn’t greasy.” $105 for 1.7 oz., esteelauder.com.

2 | AArmy ‘A’ Crew fleece “It’s really comfortable, and classic but not old-fashioned.” $98, gear.aarmy.com.

10 | Wedgwood Drabware dinner plates “The chinos of dishes! They can be dressed up or down, food looks great on them, and they go well with any flowers.” $220 each, replacements.com.

3 | Amalfi Coast “Reading it is like traveling with author and photographer Carlos Souza. He sees joy everywhere.” Assouline; $95, assouline.com.

CHARITY OF CHOICE

1 | Ruffles potato chips and Lipton onion-soup-mix dip “These, along with Coca-Cola, Fig Newtons, and Hellmann’s mayonnaise, are staples in my house.”

4 | Ray-Ban Wayfarer sunglasses “I’ve been wearing them forever.” $154, ray-ban.com.

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5 | Martha Stewart CBD Wellness Gummies Flavor Sampler “They’re our version of pâte de fruit. My favorite is the Meyer lemon.” $65, marthastewart cbd.com. 6 | J. Crew 250 SkinnyFit stretch chinos “The quality is fantastic and the colors are great. I wear them with everything.” $80, jcrew.com.

PRIZED POSSESSIONS

“The hospital identity bracelets worn by Martha’s grandchildren, Jude and Truman.”

For a gallery of stories that Kevin loved working on over the years, visit marthastewart.com/kevinsfavorites.

7 | Hyman Hendler & Sons double-faced satin ribbon “I wrap presents in metallic paper from the Container Store, and accent them with a giant bow.” From $1.75 a yd., hymanhendler.com. 8 | Marquis de Bacalan Bordeaux Blanc “When I serve this versatile wine to guests, everyone loves it. If I want sparkling, I open Piper-Heidsieck Champagne.” $18, marthastewart wine.com.

11 | Jamali Silver Julep cup “I love to put multiples of these, filled with the same flower, down the center of a table.” From $7, jamali garden.com. 12 | Hagerty Silversmiths’ polish “I collect silver. No one goes through more polish than I do. This one works really well.” $17, target.com. 13 | Hermès Faconnee H Bicolore tie “Part of my work uniform, along with a suit and a white Brooks Brothers button-down.” $195, hermes.com. 14 | Carnations “I love their fragrance, colors, and structure. I arrange flowers to unwind.” 15 | Common Projects Achilles leather sneakers “The white oxford shirt of shoes: discreet, well-made.” $415, net-a-porter.com. 16 | Martha Stewart Collection Luxury 100 percent–cotton flannel sheet set “I sleep on them all year. Everyone looks good waking up in pink sheets.” From $120, macys.com.

MARTHA STEWART LIVING

PROMOTION

A TASTE OF THE

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To make this year special for everyone you’ll be celebrating with, try crafting this spectacular, sophisticated and festive holiday charcuterie board.

1 1

KERRYGOLD DUBLINER CHEESE Dubliner ® is a robust aged cow’s milk cheese with a bit of a hard texture similar to a cheddar. It will bring a diversity of ﬂavors to your board — from nutty to sharp to sweet — that can only come from a natural cheese made from milk of grass-fed cows.

KERRYGOLD BUTTER Kerrygold Salted Butter is a full ﬂavored, sweet cream butter, imported from Ireland. A great all-purpose, all-natural butter with a rich and creamy taste. Position it on your board to be spread on crusty bread sticks, crackers or serve it tableside with every meal.

KING’S HAWAIIAN Share the taste of pure happiness with the sweet addition of King’s Hawaiian Dinner Rolls. These ﬂuffy and delicious rolls are perfect for creating bite-sized sandwiches using items from your board. Hosting a large gathering? Be sure to grab the convenient 24 pack — just don’t be surprised if your 24 pack is not enough.

FOOD STYLING/PHOTOGRAPY BY MARGE PERRY

PROMOTION

MAILLE MUSTARD Let the creamy texture, spicy taste and smooth ﬁnish of Maille Dijon mustard elevate the ﬂavors of your charcuterie board. Have your guests spread it on sandwiches made with smoky meats, milky cheeses and salty crudité from your beautiful board.

MAILLE CORNICHONS

Maille cornichons/gherkins are a deliciously crisp addition for your board and a wonderful pairing for a variety of meats and cheeses, providing a special touch for your guests.

WONDERFUL PISTACHIOS

Add texture and ﬂavor to your board with rich and crunchy Wonderful Pistachios. Plus, with six grams of plant protein in every serving, they are a healthy, delicious and satisfying addition.

BROUGHT TO YOU BY

You don’t need a rainbow of makeup colors and a bag of brushes to play up your eyes. Try our master technique to prime your lids for a lasting effect, brighten the skin below, and add a dash of drama with liner. You’ll be a sight to behold this yuletide season. TEXT BY CLAIRE SULLIVAN

DECEMBER 2020

ANTONIO TERRON/TRUNK ARCHIVE

The Look of Lovely

Prep your lids

Delete dark circles

“To create a smooth base for makeup, prime your lids and undereye areas with a hydrating, non-oily cream,” says makeup artist Gita Bass. Try Bobbi Brown Vitamin Enriched eye base ($54, bobbi brown.com). Then brush a skin-tonematching powder shadow, like Mineral Fusion eye shadow, over lids to reduce any discoloration ($17, mineralfusion.com). If your skin is oily, Sheika Daley suggests using a lid primer instead. Bass and Jenny Patinkin both like Nars Smudge-Proof eye-shadow base; it absorbs excess oil and keeps makeup intact (in 5 shades, $26, narscosmetics.com).

Anything from a restless night to the common cold to weight loss can cue them, says dermatologist Kenneth Howe. But the quickest fix is no mystery: a few dots of concealer, tapped into place with your ring finger. “Use peachy formulas to counteract brown or purple tones under your eyes, or yellow-tinted ones to offset redness,” says Patinkin. Becca Cosmetics Ultimate Coverage Long Wear concealer’s moisture-rich colors soften into a satiny finish, and Lancôme Teint Idole Ultra Wear Camouflage concealer contains densely packed pigments in an oil-free liquid, for coverage you won’t even feel (in 16 shades, $29, beccacosmetics.com; in 19 shades, $31, lancome-usa.com).

Brighten with shadow

Define and detail

Patinkin has a no-brainer approach to choosing a color: “Look at your irises in a magnifying mirror, and you’ll see light or dark flecks,” she says. If you spot specks of gold, gray, or muted green, go for a sheer shade in that family. Press the cushion-tip applicator of a Maybelline Color Strike cream-to-powder stick directly over your lid ($9, maybelline.com), or pat on one of Ilia Liquide Powder Chromatic eye tint’s earthy neutrals for a subtle wash of color ($28, iliabeauty.com). Both stay crease-free.

“A universally flattering way to apply eyeliner is to wiggle it between the lashes on your upper lash line from above,” says Bass. She likes Marc Jacobs Beauty Highliner Gel eye crayon, which she smudges with a brush for a soft effect ($26, marcjacobsbeauty.com). As for picking a color, “black liner is beautiful on brown eyes, but can look harsh on lighter eye colors,” says Patinkin. Try gray, brown, or bronze for refined impact. And navy will make the whites of any eyes look brighter. Stila Stay All Day waterproof liquid eyeliner lives up to its name and comes in all the shades mentioned ($22, stilacosmetics.com).

5 To go out (or stay in!) with a bang, try this: For instant illumination, use your pinkie finger to apply a dot of sheer gold, ivory, or pink shadow (like L’Oréal Paris Infallible 24HR eye shadow; $8, lorealparisusa.com) onto the inner corners, near your tear ducts. For bolder lashes, gently press them twice with a curler. (Bass uses the pinch-free Surratt Relevee lash curler; $34, surrattbeauty.com.) Then add two coats of mascara. A densely bristled brush, like the one in Hourglass Unlocked Instant Extensions mascara, delivers fullness, while the comb-like wand of Charlotte Tilbury PIllow Talk Push Up Lashes mascara coaxes out long, clump-free fringes ($29, hourglass cosmetics.com; $29, charlottetilbury.com).

DECEMBER 2020

OUR EXPERTS New York City makeup artist Gita Bass; Los Angeles makeup artist Sheika Daley; New York City dermatologist Kenneth Howe; Chicago makeup artist Jenny Patinkin.

“I remember my first impression of Martha, which still rings true today: She was an effervescent, forever-creative genius. Her energy is contagious, and it is absolutely impossible not to get swept away in that joy!” —Leonard Lauder, chairman emeritus of the Estée Lauder companies

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Bag of Tricks As Martha’s trusted makeup artist of nearly 10 years, Daisy Toye has an advanced degree in her beauty routine. She shares the formulas that bring out our founder’s natural radiance, and shows how anyone can get some of that healthy glow. TEXT BY CLAIRE SULLIVAN

Secret Weapons

Beauty Blender makeup sponge. Daisy dampens it with water, then uses it to press foundation into Martha’s skin ($20, beautyblender.com).

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Westman Atelier Baby Cheeks blush stick, in Petal (below, left). She sweeps it over Martha’s cheeks for a sheer flush ($50, westman-atelier.com).

Start With Fresh Skin For dewiness and a smooth canvas for makeup, Daisy applies (1) L’Oreal Paris True Match Lumi Glotion ($15, lorealparisusa.com). Next, she reaches for (2) Clé de Peau Beauté Radiant Fluid Foundation SPF 20 (in 24 shades, $130, cledepeau beaute.com). “Martha doesn’t need concealer, but this evens out her tone.” Then, for extra brightness under the eyes, Daisy dabs on (3) Yves Saint Laurent Touche Éclat All-Over Brightening Pen ($38, yslbeautyus.com).

“Martha handles her own skin care like a pro,” says Daisy. “She masks in the morning, then applies serums and moisturizer— and a generous squeeze of sunscreen on her face, chest, and hands, rain or shine.”

IT Cosmetics Heavenly Luxe Wand Ball powder brush (below, right). Daisy buffs blush and foundation into skin with this tool. To clean it after use, she wets the bristles, swirls them on a bar of soap, rinses, and lets it air-dry ($48, itcosmetics.com).

Kevyn Aucoin eyelash curler. The gentle curve ensures good mascara coverage ($21, kevyn aucoinbeauty.com).

Add a Little Warmth “I love how Martha looks in peachy blush with soft shimmer,” says Daisy; her go-to is (4) Gee Beauty Cheek Color stick, in Adorable ($27, gee beauty.com). She then blends a few dots of (5) Dior Backstage Face & Body Glow along Martha’s cheekbones—and her legs, if she’s wearing a dress ($40, dior.com). A swipe of nude gloss, like (6) Laura Mercier’s Lip Glacé, in Bare Baby, dials up her smile ($28, lauramercier.com).

DECEMBER 2020

7 Enhance the Eyes Daisy brushes (7) Bobbi Brown bronzing powder over Martha’s lids ($44, bobbi browncosmetics.com), and dashes Kokie Waterproof Velvet Smooth eyeliner pencil, in Bronzed, along her lash lines ($6, kokiecosmetics .com). After curling her lashes, she adds a few coats of (8) Maybelline Volum’ Express The Falsies mascara, which she likes for its flexible wand ($8, maybelline.com).

“I can persuade Martha to do a smoky eye for a special occasion, but she always prefers a subtler, not-too-done-up look,” says Daisy.

In fall 2010, Living debuted “Boundless Beauty,” a special issue for iPads and one of the first digital editions of a lifestyle magazine.

PHOTOGRAPHS BY DAVID CHOW, STYLING BY PHYLLIS EVANS BAKER (ITEMS 1–8, BRUSH); PHOTOGRAPHS BY JOCELYN SANTOS (DAISY & MARTHA), GENTL AND HYERS (PEONIES COVER); COURTESY OF MANUFACTURER (BLUSH STICK)

/ COUNTER INTELLIGENCE /

PROMOTION

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Ask Martha What’s the best way to store delicate vintage ornaments? —Mary-Mae Josephson, Skokie, Ill.

Precious holiday heirlooms can get scratched, cracked, or (gulp) broken when stowed in a jumble of decorations. To keep yours intact, steer clear of the catchall bin. Smaller boxes protect these pieces from their weightier counterparts, says Ashley Murphy, cofounder of home-organizing company Neat Method. Follow these steps to keep yours safe and sparkling, year after year. After plucking special ornaments from your tree or home displays, clean them with a dry soft toothbrush (to get into every crevice), then polish with a microfiber cloth. DUST

Wrap them in acid-free tissue paper, and place ornaments that are similar in size and weight together in metal or wooden boxes, since plastic traps moisture (IKEA has good selections of both). Then pad open spaces with extra tissue paper or white dish towels. Uniform vessels streamline your packing: You’ll get familiar with how to configure their contents, and they’ll stack well with little risk of toppling. GROUP

Stick on a “fragile” note and indicate what’s inside (e.g., “Grandma’s Ornaments” or “Glass Animals”). Keep boxes in a closet or under a bed, rather than in the attic or basement, where big swings in temperature and humidity can warp antique pieces.

DECEMBER 2020

“Martha has taught me that you can make anything, if you just take the first leap of faith and then focus on what needs to be done. Don’t be scared of a recipe you’ve never tried. Just try it. If you fail, learn from it, and avoid those mistakes next time. It’s as true in baking as it is in life!” —longtime Martha fan Andrew Ritchie

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Is it safe to use an essential-oil diffuser around my pets? It depends on how often you use it, where it’s located, and the health of your cat or dog. “The risk is dose-dependent,” says Ahna Brutlag, director of veterinary services at Pet Poison Helpline. Some exposure may not be an issue, but a substantial amount (if you run it constantly, for example, or place it right next to Tigger’s bed) can cause coughing, sneezing, or watering of the eyes—especially in an animal with a respiratory condition. Another consideration: “If it can spill, put it where they can’t knock it over,” says Brutlag. When ingested or absorbed through the skin, many of these oils (particularly peppermint, pine, and tea tree) can cause vomiting, diarrhea, and, in very severe cases, seizures or liver failure.

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.

Love them like family. Feed them like family.®

Martha’s ingenious technique for folding a fitted sheet first appeared in Living in the October 1997 issue; she’s shared it twice (in 2001 and 2010, shown) on The Oprah Winfrey Show.

PIETER ESTERSOHN (CAT); COURTESY OF OWN (OPR AH & MARTHA)

—Judy Cannon, Fremont, Nebr.

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| HOLIDAY TIP |

Hang Tight KEVIN SHARKEY (WREATH); JENNY HUANG (CHEESE BOX); DAVID CHOW (BATH BREWS); COURTESY OF MANUFACTURERS (OTHERS)

To suspend a wreath sans bulky hanger or needless hammering, use thin yet sturdy fishing line (aka monofilament), says Living style director Tanya Graff. Thread it through the wreath, knot the ends together, and pin the knot to the door’s top edge with a flat tack. If your door is metal, carry the wire up and over to the inside, and loop the tied ends around an upside-down 3M Command hook. THE DETAILS: Martha Stewart Cedar & Ornaments wreath, 22", $100, williams-sonoma.com.

Reporting by Erica Sloan

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I’d love some ideas for chic and unexpected hostess gifts. Any suggestions? —Simona Brown, Salina, Kans.

1 | Paloma & Co. cocktail napkins, in Scallop & Dots Drinks will stick the landing on these elegant squares. $20 for 4, shoppalomaandco.com. 2 | Tatine Ancient Hinoki candle Notes of cypress, vetiver, and shiso channel the zen of a forest stroll. Once the wax melts, the hand-forged brass holder can live on as a vessel for trinkets. $48, cb2.com.

3 | Jasper Hill Farm Diversion box This kit pairs four cheeses from the Greensboro, Vermont, creamery with unique flavors of Blake Hill Preserves, like spiced plum with port and star anise. $99, jasperhillfarm.com. 4 | Farmhouse Pottery pickle pot It’s ideal for foodies and Francophiles, who can decant cornichons into the wheel-thrown jar bistro-style. $68, farmhousepottery.com. 5 | Sol Cacao 70 percent Ecuador dark chocolate Delight a sophisticated sweet tooth with this ultrapure bar: It contains nothing but cacao beans and raw cane sugar. $7, solcacao.com. 6 | ABC Carpet & Home Bath Brews Like tea bags for the tub, these soothing, botanical-infused soaks smell simply divine. $18 each, abchome.com.

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YOUR KIDS WANT NANA’S COOKIES. YOU’RE NOT NANA.

IT’S GONNA BE GREAT ™

Make Nana proud and everyone else happy. Scan the code for this Holiday Painted Cookies recipe.

Everyday FOOD COOK, NOURISH, ENJOY

Place this showpiece on the table and let family pull pieces off in a rustic fashion, or cut thick, even slices with a serrated knife.

| RECIPE REMIX |

FOOD ST YLING BY L AUR A REGE; PROP ST YLING BY SUZIE MYERS

A FESTIVE TWIST

Yes, Virginia, there is a way to improve upon classic Parker House rolls. Spread garlic-herb butter on the hand-mixed dough, braid it into a wreath, and give the idea of breaking bread a whole new meaning. TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY

PHOTOGRAPHS BY CHRIS SIMPSON

MARTHA STEWART LIVING

GARLIC-HERB DINNER-ROLL WREATH Ingredients 1½ teaspoons active dry yeast

¼ cup warm water (110°) 1 large egg

1/3 cup warm whole milk (110°) 1 tablespoon sugar 1½ teaspoons kosher salt (we use Diamond Crystal) 2½ cups unbleached all-purpose flour, plus more for dusting

Make the Dough

Form the Wreath

Let It Rise & Bake

Sprinkle yeast over water in a medium bowl. Let stand until foamy, about 5 minutes. Beat egg and add to bowl along with milk, sugar, salt, flour, and butter. Stir until a loose, slightly tacky dough forms (it will firm up when kneaded). Turn out onto a floured surface and knead until smooth and supple, about 5 minutes. Transfer to a buttered bowl, cover with plastic wrap, and let stand in a warm, draft-free area until doubled in volume, about 1 hour. (Dough can be covered at this point and refrigerated up to 24 hours.)

Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle (1). Spread herb butter evenly over surface, all the way to edges (2). Starting at a long end, roll dough into a tight cylinder (3), pinching seam to seal. Transfer to baking sheet; refrigerate until firm, about 30 minutes. Cut lengthwise through dough down center of log, leaving about ½ inch intact at one end; turn cut-sides up (4). Lift one length up and over the other; repeat with second length. Continue to overlap pieces to form a log. It should be about 22 inches long; if not, stretch it a bit to lengthen (5). Shape into a 9½-inch-diameter circle, and pinch ends to seal (6).

Cover loosely with plastic; let stand until soft and nearly doubled in volume, about 30 minutes. Meanwhile, preheat oven to 375°. Bake until golden brown and baked through (internal temperature of about 200°), 25 to 30 minutes. Let cool on sheet on a wire rack about 15 minutes, then slide directly onto rack and let cool completely. Wreath is best enjoyed within 1 day; store tightly wrapped in plastic at room temperature.

5 tablespoons unsalted butter, melted, plus more for bowl Garlic-Herb Butter (see recipe, below)

“This bread is delicious on its own, but it’s also a great accompaniment to roast beef or turkey.” —editorial director of food and entertaining Sarah Carey

Garlic-Herb Butter This can be made up to a week ahead and refrigerated in an airtight container. Return to room temperature before using.

DECEMBER 2020

In a food processor, finely chop ½ cup fresh parsley leaves, 1 tablespoon fresh thyme leaves, and 1 garlic clove. Add 1/3 cup grated Parmigiano-Reggiano and pulse until mixture has the texture of a paste. Add 4 tablespoons softened unsalted butter; pulse until fully combined and mixture has a vivid green color. Season with 1 teaspoon kosher salt and freshly ground pepper; pulse to incorporate.

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EVERYDAY FOOD

FLEX PLAN Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.

Baked Eggs Serve with toasted English muffins (we like Bays) or a crusty baguette. Preheat oven to 400°. Generously brush 4 shallow 6-inch gratin dishes, ramekins, or small ovenproof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with kosher salt and freshly ground pepper. Sprinkle with 1/4 cup toppings, such as drained Peppadew peppers, sautéed mushrooms and spinach (see recipes, below), cooked bacon, and 1 teaspoon crumbled feta or grated Parmigiano-Reggiano. Repeat with remaining dishes. Transfer assembled dishes to a rimmed baking sheet and bake until whites are just set and yolks are still soft, 9 to 11 minutes.

| EASY ENTERTAINING |

As You Like It If cooking omelets for your crew during the holidays makes you feel like a chef working a hotel brunch, take the buffet approach instead. Fill ramekins with two eggs and a touch of heavy cream each, have peeps pile on their toppings, and slide them in the oven. Vegetarians can reach for Peppadew peppers and wilted greens; omnivores can grab crispy bacon and mushrooms. And the host can fling off his or her apron, relax, and enjoy. TEXT BY CLAIRE SULLIVAN PHOTOGRAPH BY CHRIS SIMPSON RECIPES BY SHIRA BOCAR

DECEMBER 2020

In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of 1 pound mixed mushrooms, trimmed and thinly sliced. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning.

Sautéed Spinach In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.

The number of books Martha has published since her very first, Entertaining, a best seller in 1982. That collection of recipes and decorating ideas helped launch her career, and continues to inspire a new generation of set-the-bar-high hosts.

FOOD ST YLING BY L AUR A REGE; PROP ST YLING BY SUZIE MYERS

Sautéed Mushrooms

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Sherry vinegar (in lieu of the usual balsamic) and a sprinkle of chopped chives (instead of basil) bring savory notes to balance the salad’s sweet tangerines.

| OUT OF THE KITCHEN |

Ring It In When December winds down, our food editors look ahead with optimism: They will welcome the new year with an auspicious ingredient, and get energized for January with a powerhouse salad. TEXT BY CLAIRE SULLIVAN PHOTOGRAPHS BY CHRIS SIMPSON

We’re game to try any‑ thing that promises good fortune in 2021— and that includes em‑ bracing the southern tradition of eating black‑eyed peas on New Year’s Day. Senior food editor Lauryn Tyrell serves them stewed with cabbage cooked in bacon fat, while assistant food editor Riley Wofford simmers them with to‑ matoes and eggs (à la shakshuka). For a really fresh start, scoop up this zesty, crunchy side from food editor at large Shira Bocar.

Black‑Eyed‑Pea Salad With Celery Soak 1/3 cup finely diced red onion in 3 tablespoons red‑ wine vinegar for 10 minutes. In a medium bowl, combine two 15-ounce cans black‑ eyed peas (drained and rinsed), 1/3 cup each finely sliced celery and chopped fresh parsley leaves, and onion-vinegar mixture. Toss with 1/3 cup extra‑virgin olive oil; season with salt and pepper. Serve immediately, or refrigerate in an airtight container for up to 2 days.

Eternal Sunshine Caprese salad is a hallmark of summer, but when you add juicy citrus to the mix, it makes a colorful splash come winter. “The fruit really wakes up the mozzarella and tomatoes with a pop of sweetness,” says Lauryn. “You don’t usually see citrus and tomatoes together, because they’re in peak season at different times. But with great hothouse tomatoes available, you can enjoy this dish year-round.”

“I like to use tangerines, but clementines, mandarin oranges, and satsumas all make lip-smacking stand-ins.” —Lauryn

DECEMBER 2020

Winter Caprese Salad On a large plate, arrange peeled, sliced tangerines and sliced hothouse tomatoes, such as Campari, with torn fresh mozzarella. Season with salt and pepper, then drizzle lightly with sherry vin‑ egar and generously with extra‑virgin olive oil. Sprinkle with chopped chives; serve.

“Martha is just curious about the world, always asking questions and learning from people around her—and she loves food as much as I do. She ‘lives young.’ I think she’s even more of a millennial than I am!” —José Andrés, chef and founder of World Central Kitchen

FOOD ST YLING BY L AUR A REGE; PROP ST YLING BY SUZIE MYERS

BEST OF LUCK

EVERYDAY FOOD

| WHAT’S FOR DINNER? |

DELICIOUS ON A DIME When you combine fresh ingredients and pantry staples in inspired ways, a low-cost meal can score sky-high on flavor. Coat lemony canned-tuna cakes in panko crumbs and crisp them in a skillet, or dot a beef-and-potato casserole with bright frozen vegetables, and hit save. TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

DECEMBER 2020

PHOTOGRAPHS BY CHRIS SIMPSON

FOOD ST YLING BY L AUR A REGE; PROP ST YLING BY SUZIE MYERS

For this wallet-friendly take on a crab cake, we mixed good canned tuna (we like Wild Planet albacore in water; $5, target.com) with briny chopped pickle, lemon juice, grated carrot, and Dijonnaise.

Tuna Cakes With Arugula-Tomato Salad

Cheddar, Beef, and Potato Casserole

Baked Farro Risotto With Golden Vegetables and Goat Cheese

Kielbasa and Lentil Rice With Spinach

1/3 cup Dijonnaise 1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving

1/3 cup chopped dill pickle 2 cans (each 5 ounces) tuna, preferably in water, drained and flaked 1 cup peeled, grated carrot (from 2) 1 cup panko breadcrumbs Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil, plus more for drizzling Arugula and halved cherry tomatoes, for serving

1. In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and ¼ cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining ¾ cup panko, pressing it into patties with your hands to adhere. 2. Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly. Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside. ACTIVE/TOTAL TIME:

35 MIN. | SERVES: 4

Cheddar, Beef, and Potato Casserole 1 large onion, chopped (2½ cups) 4 ounces button or cremini mushrooms, chopped (1½ cups) Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 pound ground beef (90 percent lean) 3 tablespoons cornstarch 2 tablespoons Worcestershire sauce 10 ounces frozen classic mixed vegetables (2 cups) 3 ounces cheddar, grated (1 cup) 8 ounces frozen shredded potatoes or hash browns (2½ cups)

1. Preheat oven to 400˚. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes. 2. In a bowl, whisk together cornstarch, Worcestershire, and 2/3 cup water. Stir into skillet with frozen vegetables. Cook until vegetables are just thawed, about 1 minute. Season to taste; transfer to a shallow 2-quart baking dish. Top with cheese. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and sprinkle over beef mixture. Bake until bubbly, about 40 minutes. Switch oven to broiler; broil until potatoes are golden brown in spots, about 5 minutes. Let cool 10 minutes; serve. ACTIVE TIME:

Baked Farro Risotto With Golden Vegetables and Goat Cheese

30 MIN. | TOTAL TIME: 1 HR. 20 MIN. | SERVES: 4

Kielbasa and Lentil Rice With Spinach 2 tablespoons extra-virgin olive oil

5 tablespoons extra-virgin olive oil, plus more for drizzling

1 pound kielbasa or other smoked sausage

1 tablespoon minced garlic (from 2 to 3 cloves)

1 medium onion, chopped (2 cups)

1½ cups farro, rinsed and drained 1 cup grated butternut squash, plus 1½ cups in a ½-inch dice

Kosher salt and freshly ground pepper 4 teaspoons curry powder

1 cup peeled, grated golden beet, plus 1½ cups in a ½-inch dice

½ cup green or brown lentils, picked through and rinsed

4 cups vegetable broth

½ cup long-grain white rice

Kosher salt and freshly ground pepper

1 can (15 ounces) crushed tomatoes

¼ cup fresh sage leaves

2 tablespoons apple-cider vinegar

4 ounces fresh goat cheese, crumbled

1 bunch fresh spinach (about 8 ounces), thick stems removed, torn into 2-inch pieces

Toasted pepitas, for serving (optional)

1. Preheat oven to 375˚ with racks in upper and lower thirds. Heat 2 tablespoons oil in a large ovenproof skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Add farro, grated vegetables, and broth; season generously with salt and pepper. Bring to a boil, then cover and bake on lower rack 15 minutes. 2. On a rimmed baking sheet, toss diced vegetables with sage and remaining 3 tablespoons oil; season to taste. Roast in a single layer on upper rack, stirring them and risotto halfway through, until vegetables are golden brown in places and farro is tender, 30 to 40 minutes more. Stir half of cheese into farro; add hot water as needed until creamy. Season to taste, and serve with vegetables, remaining cheese, pepitas, and a drizzle of oil. ACTIVE TIME:

30 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

1. Heat oil in a large straight-sided skillet over medium-high. Prick kielbasa in a few places with a fork. Add to skillet and cook, flipping once, until browned in places, 5 to 7 minutes; transfer to a plate. Add onion to skillet; reduce heat to medium, season with salt, and cook, stirring occasionally, until golden, 5 to 6 minutes. Stir in curry powder; cook 30 seconds. Add lentils and 2½ cups water; bring to a boil, then cover, reduce heat, and simmer 10 minutes. 2. Stir in rice, tomatoes, and vinegar; season with salt and pepper. Return kielbasa and any juices to skillet. Cover; simmer over low until rice and lentils are just cooked through, about 15 minutes. Add spinach, cover, and cook until just wilted, 2 to 3 minutes. Stir spinach into rice mixture; season to taste. Slice sausage and serve. ACTIVE TIME:

20 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

Tuna Cakes With Arugula-Tomato Salad

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| POTLUCK |

Pour Like a Pro ’Tis the season to celebrate—and drink some good wine. To outfit your arsenal of spirits for end-of-year fun, we went straight to star Brooklyn sommelier André Hueston Mack. Learn his secrets to discovering vino you love, finding great buys, enjoying each glass to the fullest, and bringing a splash of glamour even to smaller gatherings. TEXT BY CLAIRE SULLIVAN

MAKE A FRIEND Your local wine merchant is an excellent resource: “A great one will invoke conversation to understand your palate and what you like, which is invaluable.”

BUY IN BULK “Stocking up for the holidays makes economic sense,” since most wines cost less by the case. To make a big splurge last—for years, even— Mack suggests investing in a Coravin ($200, coravin.com), a needle-like tool you insert through the cork, so you can enjoy a glass or two without opening the bottle.

to focus 100 percent on his love of wine and discovering little-known vineyards, Mack, a New Jersey native, climbed the professional ranks in San Antonio, Texas. While there, he was named Best Young Sommelier in America by the prestigious gastronomy society Chaîne des Rotîsseurs. The accolade led to a post under master chef Thomas Keller at French Laundry, in Yountville, California, and then another as head sommelier at Keller’s famed Per Se, in Manhattan. In 2007, he took on another dream title: winemaker, for his own Oregon-based label, Maison Noir (maison noirwines.com). Today, he also owns & Sons Hospitality Group, a collection of restaurants and specialty shops in Brooklyn, with his wife, Phoebe Damrosch. And he recently wrote 99 Bottles: A Black Sheep’s Guide to Life-Changing Wines (Abrams, 2019), a vibrantly illustrated, refreshingly approachable guide to wine, filled with rich stories about his career path.

LET IT BREATHE Decanting any bottle can improve its flavor: “It’ll soften younger reds, remove sediment from older ones, and let whites get slightly warmer, so you can taste all the nuances.”

AFTER LEAVING AN INVESTING JOB

DECEMBER 2020

PLAY WITH VOLUME “Half-bottles of Champagne are great for a quarantine-style New Year’s Eve celebration, since they hold about two glasses, and everybody can have their own.” For a larger bash (yes, we’ll get there), go all out. “Nothing says ‘I love you’ like a magnum—that’s my mantra!” he says of the 1.5-liter scene-stealers.

Start Exploring Mack is a fan of online wine retailers—especially convenient now— and subscription clubs, through which you can try new bottles at a fixed price. (Martha, also a fan of this approach, started her own: Martha Stewart Wine Co.) Here, three suggestions. 1. SOMM SELECT

“This club gives a sneak peek into top sommeliers’ most intriguing wines,” says Mack. The fee covers four to six bottles a month, and you can connect with the site’s concierge for personalized picks. From $99 a month, sommselect.com. 2. LAST BOTTLE WINES

You’ll want to flag this Napa Valley–based virtual shop: Every day, it posts one great bottle for up to 70 percent off. “It’s like a flash sale— you can score awesome wines at a discount,” says Mack. You’ll also find honest reviews and clear flavor descriptions. lastbottlewines.com.

TRY A RARE SPARKLER

3. KELLY SELECTS

“I lean toward small Champagne producers who make ‘farmer fizz.’” These growers bottle their own crop to make bubbly that expresses a unique terroir (the taste and flavor imparted by the environment where the grapes grow). A few of his favorites: Savart L’Ouverture, Georges Laval, and Egly-Ouriet.

Kelly Mitchell, former sommelier at the venerable James Beard House, handpicks six bottles each for her four seasonal shipments; you can peruse additional ones to order à la carte. $189 per shipment, wiredforwine.com.

“What I have learned from Martha is her genuine care for the tiniest particulars, things that to most might seem unimportant. She is the hardest worker I have known, with determination to achieve her goals and succeed on every count.” —chef Daniel Boulud

DEMETRIUS FREEMAN/THE NEW YORK TIMES/REDUX

André’s Advice

READER SHOPPING

holiday favorite

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HURRY ... SOLD OUT LAST YEAR!

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

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PHOTOGR APH BY JOHNNY MILLER; T YPOGR APHY DESIGN BY CL AUDIA DE ALMEIDA

“Family gatherings have become the central holiday ritual, the cornerstones of our lives. Tradition remains essential, and to me, the traditions that unite us, rather than divide us, are the most essential of all.” —Martha

MARTHA STEWART LIVING

ff east of

avorites

Living’s food teams have collectively created three decades’ worth of holiday meals for the magazine—we’re talking hundreds of hors d’oeuvres, too many mains to count, and a dizzying array of desserts. For our 30th, the current crew share the recipes from our archives that they cook again and again when off duty in December. Take your pick of these greatest hits—some recent, others old (but so, so good)—to make your own unforgettable menu.

Photographs by GENTL AND HYERS

Text by MICHELLE SHIH

MARTHA’S CLASSIC EGGNOG

Jennifer Aaronson, our former editorial food director, developed this recipe in 2007. She brought some incredible holiday classics to the table, and such magic to our pages.” —Sarah

PRIME RIB AND OVEN-ROASTED POTATOES WITH BAY LEAVES AND SAGE

THE DETAILS: Vintage European linens (throughout), elsiegreen.com.

For all the recipes in this story, see page 133.

A Sublime Toast—and a Roast Opposite: No holiday fête at Martha’s would be complete without her famous eggnog, whipped into a cloud of foam, showered with fresh nutmeg, and served in a silver bowl “the size of a bathtub,” says editorial director of food Sarah Carey. While many recipes call for rum, brandy, or cognac, Martha’s has all three, and the liquors’ complex flavors help cut through the richness. This page: In editor at large Shira Bocar’s home, Living’s standing rib roast rules. “Crumbled bay leaves, fresh sage, and orange zest create a savory crust,” she says. Parboiling and scoring russet potatoes with a fork before roasting results in burnished, crispy spuds that round out the centerpiece.

POMEGRANATE PUNCH

A former editor, Heidi Johannsen Stewart, created this recipe more than a decade ago, but a more recent alum, Laura Rege, made it into a yearly tradition. When we use a recipe from an old colleague, we always think of them when we make it.” —Sarah

ALSATIAN POTATO PIE

The Hottest Potatoes

Nicknamed “four-hands tart,” this appetizer is an annual ritual in the test kitchen. It’s made of puff pastry wrapped around a potato, leek, and Comté-cheese filling, and comes out of the oven 10 minutes before it’s done for an infusion of heavy cream (the pastry would get soggy were that in the filling from the start). “While four hands aren’t actually required, we make this a fun group activity,” says Shira. “One person pours the cream through a funnel into a vent in the pastry, and another tilts the pan to distribute it. The sauce becomes super-velvety.” Serve it with another Martha perennial: pomegranate punch, a sweet-tart elixir amped up with ginger and apricot nectar.

WARM MARINATED OLIVES

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

MARTHA’S FAVORITE POTATO PANCAKES

LOW-COUNTRY PICKLED SHRIMP

Best-in-Class Bites Pre-dinner nibbles should awaken the appetite without filling you up. These pickled shrimp, which deputy food editor Greg Lofts made for a 2015 story on regional American flavors, are bright and fresh, with a piquant heat. “I use medium-size shrimp and serve them on crostini with a little aioli,” says senior food editor Lauryn Tyrell. Martha keeps her crisp, lacy potato pancakes mini—all the better to be topped with caviar and applesauce. Lauryn’s take on French onion dip is downright cosmopolitan, thanks to fennel and labneh, a creamy yogurt cheese, as are olives warmed in olive oil with dried chiles and a few herbs. “This quick trick elevates a pantry staple in just minutes,” Sarah says.

ROASTED SALMON WITH MINT-CAPER PESTO

Seriously Exceptional Entrées

If you’re cutting back on red meat, these alternative mains are just as awesome. “A side of salmon takes only 20 minutes in the oven,” says assistant food editor Riley Wofford, who pairs hers with a bright mint-caper sauce. (Nora Singley, a longtime chef on The Martha Stewart Show, created the duo for a 2013 story.) Vegetarians will feel fully seen when you offer this stuffed squash, created by Sarah in 2017; it has two kinds of mushrooms, citrus zest, and a bit of saffron in its wheatberry-millet filling. And if you’re leaning toward poultry, consider the capon, Greg says: “Larger than a chicken but smaller than a turkey, it’s rich, tender, and divine with the bold fig-pancetta stuffing.”

ACORN SQUASH WITH MIXED-GRAIN STUFFING ROAST CAPON WITH FIG-AND-PANCETTA STUFFING One of my first freelance assignments for Living was helping Lucinda Scala Quinn, then executive editorial food director, develop this capon recipe for the December 2012 issue. She was a great mentor, and it’s been a favorite of mine ever since.” —Greg

GET OUR FAVORITE SIDES, TOO For a selection of delicious dishes to accompany these mains, hover your smartphone camera here (no special app required), or visit marthastewart .com/holidaysides.

CITRUS-AND-SPICE CHEESECAKE

Laura developed this cheesecake in 2014. The juicy, sweet-tart citrus balances the creamy filling. Served cold from the fridge, it’s a refreshing, unexpected dessert to cap off a big feast.” —Greg

ÎLE FLOTTANTE WITH CARAMEL

The Finest Finishes

Come to the bright side for dessert with these beauties, selected from stories produced in the past decade. Gingerbread lovers will gravitate toward our ginger-and-allspice-spiked cheesecake, with its jewel-like crown of citrus gelée. For something even more ethereal, whip up Martha’s legendary île flottante. The dessert is typically made in individual portions and floated on crème anglaise, but she creates a single giant meringue in a Bundt pan and sets it on caramel. The light, fluffy meringue is balanced by the slightly bitter edge of the caramel, and served with the crème anglaise on the side.

MORE HOLIDAY HITS

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY FR ANCES BOSWELL; PROP ST YLING BY TANYA GR AFF

For favorite recipes from former Living editors, hover your smartphone camera here, or visit marthastewart .com/editorholidayrecipes.

BIRCH DE NOËL

A Marvelous Ending Our yuletide spread isn’t complete without a magnum opus, like this “birch de Noël” from a December 2000 holiday story. It’s constructed from chocolate génoise cake rolled with white-chocolate mousse and covered in soft, fluffy seven-minute frosting. The decorations—meringue mushrooms and sugared rosemary stems—evoke a crystalline, ice-covered forest, and flavors of rum (brushed on the cake) and coconut (on top) add a hint of the tropics, even if it’s snowing outside. At the end of a year that’s been full of challenges, assembling this holiday treat, perhaps with the help of loved ones, can put hope for the future right in your hands.

THE

Sweetest INVITATION COME DECEMBER, MARTHA’S BEDFORD FARM IS EVERYONE’S FAVORITE HOME FOR THE HOLIDAYS. TREES LIGHT UP EACH CORNER, CUPS BRIM WITH HER FAMOUS EGGNOG, AND COOKIES ARE STACKED AS HIGH AS THE CROWD’S SPIRITS. PHOTOGRAPHS BY JOHNNY MILLER TEXT BY CLAIRE SULLIVAN

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A silver tree shimmers in the corner of the summer house, amidst Martha’s library of books. Opposite: “We always decorate sugar cookies in different colors,” Martha says. “This time, we did white, gold, and silver.” They vary in size as well—some are as small as coins; others measure seven inches across. For all the cookie recipes in this story, download our free booklet at marthastewart.com/cookie party, or hover your phone over the smart code on page 104.

From left: Martha, with her close friends Kevin Sharkey and photographer Douglas Friedman, is all set to fête. In the winter-house dining room, bristly bears check out a tree-stump display of sugar cookies decorated like gifts; pastel-hued pinecone and ball ornaments fill the tabletop tinsel tree.

winter afternoon last December, Martha’s Bedford farm buzzed with warm laughter, delicious drinks, and enough cookies to feed an entire production of The Nutcracker. “I’ve been throwing holiday parties since about 1980, when I was living in Westport, Connecticut, and writing my first book, Entertaining,” says Martha. “It’s a great way to see a lot of people in a friendly atmosphere.” She loves to make the classics that always please a crowd, and throw in some new surprises. Her guest list has grown to more than a hundred attendees, who are all invited to stroll the property. (This year she’ll be celebrating more quietly.) “We decorate three homes on the farm, which makes it easier to accommodate everyone,” she explains. Revelers greet old friends and meet new ones, and enjoy a different scene in each setting. Many start at the main house to fill their glasses with punch or Martha’s epic eggnog. Little ones and big ones alike look forward

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N A BRISK

to scampering down the stone path to the tenant house, where her daughter, Alexis, and the grandkids stay. There, they’ll find faux woodland creatures, whimsical trees, and towers of colorful cookies. Others head to the summer house, where they’re greeted by soft music (and sometimes live caroling!), and encouraged to slip treats into bags to take home. “When I was growing up, we made hundreds with my mother every year,” Martha says. “Many, like the Noël nut balls, still make appearances, and disappear fast.” To bake enough cookies for her open house, she cranks up her professional sheeter, a recent Christmas present to herself that flattens dough balls evenly and saves hours of handrolling. “My food editors help me cut, bake, and decorate them,” says Martha, who plans out the afternoon and the menu so that she, too, can relax and catch up with guests. And after the last merrymaker has left, she steps into the tenant house for a bite of an extralarge sugar confection—a little ritual you could call the icing on the cookie.

COMFORT & JOY Opposite, top row, from left: Books editor Susanne Ruppert warms up by the outdoor fire with her husband, David Caplan. Sugar-cookie wreaths are sprinkled with ground Sicilian pistachios and silver and gold chocolate pearls. Martha’s nieces and nephews huddle in with their families. Middle row: Her “elves” dipped snowflake sugar cookies in royal icing and topped them with pastel sanding sugar. Martha and her longtime pal and publicist, Susan Magrino, pose in their holiday best. Buttery spritz cookies sit pretty on a glass cake stand. Bottom row: Martha Stewart Weddings editor at large Darcy Miller with her daughter Ella, niece Emma, and sister Jenny Symonds. Royal icing and green sanding sugar cover gingerbread trees. Kevin chats with Martha’s granddaughter, Jude, in the kitchen.

“Martha and I have homes next door to each other, and sometimes we greet each other on horseback in our adjoining woods. Our friendship has continued since we first worked together in 1983.” —Ralph Lauren, who went to Martha to create holiday gifts after the launch of the Ralph Lauren Home collection

Chocolate-Dipped Gingerbread Reindeer

White-ChocolateDipped Sugar-Cookie Mushrooms

Sugar-Cookie “Presents” Pecan Linzers

Iced Gingerbread Reindeer

Iced Sugar Cookies

Vanilla-andChocolate Shortbread Swirls

Sables Bretons Sugar-Cookie Wreaths with Pistachios

Cocoa-Meringue Mushrooms

Cinnamon-Log Slices

GET THE RECIPES Inspired to bake these cookies? Hover your smartphone camera here, or go to marthastewart .com/cookieparty.

FUN FOR ALL The tenant house is cookiepalooza for the underage crowd. “We go all out for the children, creating landscapes with dozens of varieties,” says Martha. A tree bedecked in new and vintage ornaments anchors the woodland theme, and stacks of sweets, like Alexis’s brown-sugar chocolate-chip cookies, four-ingredient sables bretons, bourbon-spiked Noël nut balls, raspberry- and apricot-jam-filled pecan linzers, and chocolate-dipped gingerbread reindeer, abound. “Many of these are classic sugar or gingerbread cookies from our archives, but we get creative and try new decorating techniques,” says food director Sarah Carey.

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PARTY CENTRAL Top row, from left: Martha’s Bedford neighbors, Dolores and Merril Halpern and Muffin Dowdle, join in the festivities. A metallic pink tree casts a warm glow in the winter house: “I love to put it in a formal room, because it glistens so beautifully,” Martha says. Former video executive producer and longtime friend Lisa Wagner enjoys the fresh air with her husband and son. Middle row: Crushed freeze-dried raspberries and pink peppercorns are sprinkled on sugar-cookie wreaths dunked in royal icing. Mushroom meringues, spritz cookies, and powdered-sugar-dusted linzers mix well. Bottom row: Living editor in chief Elizabeth Graves arrives with husband Jeff Young and son James. Gingerbread foxes and raccoons are embellished with tinted royal icing and nonpareils. Kevin shares a bite with Martha’s grandson, Truman.

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FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY TANYA GR AFF

“I love gingerbread houses,” says Martha. “I’ve done replicas of cathedrals and my homes.” For this village display, longtime Living contributor Jason Schreiber constructed charming abodes, com‑ plete with silver‑foil roofing, royal‑icing sup‑ ports and shutters, rounded boxwoods, and a clock tower.

POINT THE WAY Amish “Evening Star” quilts—with their geometric pattern of 12 triangles surrounding a square—inspired the graphic print on these dinner napkins, which will look sharp year-round. Make a triangular stamp from a wooden block and a piece of foam, pick a few paints, and work with different-colored napkins to create a mixed set. For the full how-to, see page 139. THE DETAILS: Hudson Grace linen napkins, in Rust, Asphalt, Goldenrod, and Flame, $21 each, hudsongracesf.com. Hawkins New York woven tray, $35, hawkinsnewyork.com.

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TRY A FINE TRIM The striking motif on these napkins (opposite) also frames a tablecloth beautifully. To make either, stamp fabric with triangles, using contrasting paint colors—barn red and white pop against neutral material—and repeat. Getting the stars aligned isn’t hard, either: Draw a basic grid of lines on the fabric with an erasable fabric pen to help you print with precision.

SIMPLY STUNNING We love holiday-decorating traditions from all over the world, but this year we’re bringing it home. These ideas take a cue from American Amish and Shaker designs, combining minimalism, symmetry, and craftsmanship for an effect that’s pure elegance. PHOTOGRAPHS BY LENNART WEIBULL TEXT BY CATHERINE HONG CREATED BY TANYA GRAFF & SILKE STODDARD

THE DETAILS: Hawkins New York Simple mirrored lanterns, from $25 each, hawkinsnew york.com. Henry Street Studio vase, henrystreetstudio.squarespace.com. Departo low candleholders, $60 each, departo.co. Collepino twisted beeswax candles, $28 each, ilbuco.com. Ann Demeulemeester Dé plates, from $22 each, gardeshop.com. March Vintage Bistrot flatware, in Ivory, $75 for a 5-piece set, marchsf.com. B&J Fabrics pin-check linen #711316172 (used as tablecloth), $27 a yd., bandjfabrics.com. Williams Sonoma Brookville side chairs (similar to shown), in Midnight Black, $799 each, williams-sonoma.com.

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CHECK OFF A SURPRISE The crisp pattern of these stockings echoes the seats of traditional Shaker stools, but there’s no weaving involved in their assembly. They sew up quickly from inexpensive kitchen towels, and the borders create the faux-cuff detail—which means you won’t do a stitch of extra work. For the how-to, see page 140. THE DETAILS: JB Prince Check side towels, in Blue and Red, $26 for 5, jbprince.com. Maileg Queen Mouse toy, $28, maileg .com. Pendleton Pioneer Heritage pieced quilt (on chair), from $189 for twin-size set with sham, pendleton-usa.com.

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The year our American Made program launched, under editor in chief Pilar Guzmán. “Since receiving the award, our business has grown 15 times. We’ve helped families and classrooms create over 2 million organic gardens just in 2020.” —Nikhil Arora & Alejandro Velez, cofounders of 2013 honoree Back to the Roots

2012

CATCH SOME AIR There’s a spare yet special beauty to this decorated tabletop sapling. The weightless ball ornaments are crafted from thin wooden-basket strips (see page 140 for the steps), and the paper Moravian stars come prefolded and ready to use. Since most tree stands are made for wider trunks, anchor yours in a plasticlined apple basket filled with stones and water.

THE DETAILS: Suzanne Moore’s N.C. Basket Works maple basket strips, ½" by 5', $5 for 8, ncbasketworks.com. Nashville Wraps bakers’ twine, in Cherry Red, $10 for 240 yd., nashville wraps.com. FunStars Moravian stars, in Red, Brown, and Rust, in Small, $5 each or $12 for 3; and Large, $8 each or $21 for 3, funstars.etsy.com. Ashland chip-wood bushel basket with handle (used as tree stand), $6, michaels.com.

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THE DETAILS: Daisy Crafts small wooden baskets, 2 ½" to 3", $15 for 4, amazon.com. March handmade basket-weave reed star, $34, marchsf.com.

FLOAT SOME FUN Advent calendars are all about suspense, so create one that will really leave kids hanging. A garland of two dozen mini baskets hoists tiny toys and candy just out of arm’s reach. (Slide them onto a wooden dowel, and secure it to your mantel with ribbon.) To give the carriers a subtle sheen, paint them inside and out with watered-down craft paint, then stamp the handles with numbers 1 through 24, and commence the countdown.

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“Martha was the first food guest in the early days of The Tonight Show Starring Jimmy Fallon. She made a sandwich on-air and handed it to me. I didn’t even want to eat it. I wanted to sneak it into my dressing room and preserve it.” —Questlove, drummer and joint front man for the Roots

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY TANYA GR AFF

MAKE IT A DOUBLE This eye-catching evergreen wreath consists of two sizes of halo-like wooden hoops—the kind used for basketmaking or embroidery—that are wired together at the base. Long-lasting foliage and winterberries adorn only the bottom half, for a pretty, pared-down effect. A single LED taper nods to the Shakers’ mindful and minimal use of candlelight, and adds a graceful final touch. THE DETAILS: Suzanne Moore’s N.C. Basket Works round hardwood hoops, 24" by 1⅛", $8.50; and 18" by 1⅛", $6.50, ncbasketworks.com. Lamplust flameless LED taper candle, 10", $24 for 4, amazon.com.

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“

One of the most rewarding parts of the job was creating something you were personally passionate about and seeing it manifested in the pages of the magazine. I think everyone felt that. Martha encouraged us to follow our passions. I always loved the holidays, and must have decorated hundreds of trees during my tenure.

”

—Eric Pike, former editor in chief and creative director, affectionately known in these parts as Father Christmas

| BEHIND THE PICTURE |

For this holiday-decorating story in the December 2003 issue, then–executive creative director Eric Pike adorned a tree in his New York City apartment with mercury- and silver-glass ornaments. He hung shorter glass icicles on top and longer ones below, to mimic what he saw in nature. Opposite: An April 1997 story on Wedgwood china explored the classic English company and showcased a range of styles, from jasperware to creamware.

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THIBAULT JEANSON (CHRISTMAS TREE); MARIA ROBLEDO (WEDGWOOD)

“Our families and our homes are the centers of our lives,” Martha wrote in the very first issue of Living. “This magazine will always be filled with ways to make those homes more beautiful, more comfortable, and more full of life and light and joy for those we love.” Three decades ago, she and a small but mighty team set out to deliver on that promise, dreaming up creative ideas, cleaning and organizing clutter before that became an industry (and a Netflix series), and cooking up troves of delicious dishes for both the everyday and extraspecial events. It was vital to capture it all authentically, too—in natural light, using emerging photographers and talented stylists—and to frame it with good design and typography. (Martha has always cared about it all.) Back then, much like today, there was a lot happening around the world: The Berlin Wall had just come down; Nelson Mandela was freed from prison; the Gulf War was starting; and Margaret Thatcher resigned after having served 11 years as the U.K.’s first female prime minister. But Martha and Co. remained focused on our favorite place: the home front—and we still are. Our version of a celebrity is a transcendent baker or an expert iris grower. We have an eye on the new, but appreciate the old—as well as the handmade, the homemade, and the American-made. And rather than report on trends, we champion personal style. To mark this milestone anniversary, we’ve assembled iconic images from over the years and reminisced with former staff who shaped the magazine into what it is today. “Martha offers a key to a life that people otherwise couldn’t envision,” says founding editor Isolde Motley. Come on in—let’s celebrate the things we love.

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| C ELEBRATING BEAUTY |

| PLUMS, AUGUST 1994 |

| FERNS, APRIL 1995 |

| G E M S T O N E S , M AY 2 0 0 5 |

| MAGNOLIAS, APRIL 1996 |

LIVING PUBLISHED ITS FIRST GLOSSARY —or “visual encyclopedia,” as founding creative director Gael Towey called these breathtaking

images—in the premiere issue. It was a digest of evergreen boughs, and the format quickly became a signature of the magazine. The editors would plumb the depths of each subject they covered, leaving no gemstone, songbird, or fig unexamined. “We tried to be as extensive as possible,” recalls Gael. “We reached out to people from all over the country, gathering all kinds of peonies or heirloom peaches, or having crabs and oysters shipped to us live, packed on ice.” That approach—scientific-quality precision combined with photography—made learning fun. “They were really unusual for the time,” says Isolde. “We wanted to make knowledge accessible.”

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VICTOR SCHR AGER (PLUMS, BIRDS, FERNS); DAVID MEREDITH (GEMSTONES); MEL ANIE ACEVEDO (MAGNOLIAS)

| B A C K YA R D B I R D S , A P R I L 1 9 9 8 |

GENTL AND HYERS (TREE PEONIES), HANS GISSINGER (OYSTERS); MARIA ROBLEDO (HIBISCUS, FIGS)

| TREE PEONIES, MARCH 2001 |

| OYS T E R S , D EC E M B E R 2 0 0 6 |

| HIBISCUS, MARCH 2004 |

| FIGS, SEPTEMBER 1997 |

“We had this phrase: ‘Turning dreamers into doers.’ We wanted to show the really beautiful, but there always had to be a takeaway, an element of empowerment. You might not be able to grow the entire glossary, but you can grow one variety—and here’s how to do that.” —Margaret Roach, founding garden editor and former editorial director 117

| C ELEBRATING FO OD | | BEHIND THE PICTURE |

“It seemed like no one was making layer cakes at the time,” says Susan of the May 1997 feature that included this coconut knockout. “It was a classic that had disappeared, and this story helped bring them back. I’ve baked this one many, many times over the years.”

“

What was revolutionary at the time was that we were capturing real moments—cooking food that we made ourselves and shooting it all in natural light, using no food-styling trickery. Martha wanted people to know exactly what a finished recipe would look like. We’ve always bristled at anything artificial.

”

—Susan Spungen, founding food editor

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GET COOKING For a collection of trusted recipes that former Living editors still love, hover your smartphone here, or go to marthastewart .com/everydayfavorites.

MARIA ROBLEDO (L AYER CAKE); ANNA WILLIAMS (MILKSHAKES); JOHN KERNICK (CHICKEN); CARLTON DAVIS (CAVIAR); MARCUS NILSSON (PASTA, TOMATOES); VICTOR SCHR AGER (MADELEINES); HANS GISSINGER (PARCHMENT); GENTL AND HYERS (SORBET)

F O U N TA I N D R I N K S , J U LY/A U G U S T 1 9 9 9

STUFFED CHICKEN, JANUARY 2011

C AV I A R , D E C E M B E R 1 9 9 4 /J A N U A R Y 1 9 9 5

EATING LOCALLY AND SEASONALLY is

Martha’s food philosophy, and it informs every story: Make daily meals fresh and a joy to eat, and pull out all the stops for special occasions. “She cooked and styled much of the food herself in the early issues,” recalls Gael, and that set the hands-on culture of the magazine for generations of editors and readers. For former editorial food director Lucinda Scala Quinn, a January 2005 feature about cooking with parchment paper sums up the Living approach: “It took a basic tool and simple ingredients, and transformed them into a study of light, shape, and color—in other words, art.” Meticulously recipe-tested, the O N E - PA N PA S TA , J U N E 2 0 1 3

M A D E L E I N E S , H O L I D AY- C O O K I E S SPECIAL ISSUE 2005

results were also downright delicious.

C O O K I N G W I T H PA R C H M E N T, JANUARY 2005

T O M AT O T O A S T, J U LY/A U G U S T 2 0 1 3

F R U I T- A N D - H E R B S O R B E T, J U LY 2 0 0 5

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The gardens at Turkey Hill

“

“Where else, other than maybe university, would you be thrown a topic, paired with equally obsessive and curious partners, and told to go for it?”

”

—Stephen Earle, former style and home editor

Coastal living at Lily Pond, in East Hampton

WHEN LIVING LAUNCHED, Martha showed that decorating your home with personal style

and a cohesive palette and point of view can be realized by everyone—not just highend interior designers. She also welcomed readers into her own residences: Turkey Hill, the 19th-century Connecticut property she renovated from the ground up; her bustling Bedford farm; her East Hampton beach getaway; and her woodsy, magically mossy Maine retreat. These homes have always been her Living laboratories, where she could

Decorating at Bedford

RICHARD FELBER (TURKEY HILL); NOE DEWIT T (LILY POND); PIETER ESTERSOHN (FIREPL ACE, SK YL ANDS TERR ACE); MART YN THOMPSON (KITCHEN); GENTL AND HYERS (BEDFORD FARM); SAR AH MAINGOT (FAUX-BOIS PL ANTER)

| C ELEBRATING TH E HOME |

Farming at Bedford

Collections and décor at Skylands, in Maine

“

Martha has an insatiable curiosity and continually wants to learn. She is best known as a teacher, but she is also a perpetual student, which in turn makes her an even better teacher.

”

—Marcie McGoldrick, former editorial director of crafts

test things out and “teach by example,” says Kevin Sharkey, former decorating editor and current EVP and executive director of design for the Martha brand. Drop by any day and she might be painting her walls with a faux-bois technique, burnishing copper until it gleamed, feeding her chickens, or plotting a perennial bed. “So many of those early stories were answers to questions we had in our real lives,” says Lisa Wagner, founding style editor and former video executive producer.

Summer at Skylands

| C ELEBRATING THE NEW & OLD |

MERCURY GL ASS, D E C E M B E R 1 9 9 6 /J A N U A R Y 1 9 9 7

M I L K G L A S S , J U LY/A U G U S T 1 9 9 8

JADEITE, SEPTEMBER 2011

IRONSTONE , FEBRUARY 2004

KNIT TING NEEDLES, FEBRUARY 2007

PIE SERVERS, NOVEMBER 2010

AS MUCH AS OUR FOUNDING EDITORS relished discovering the new, they also revered the past. Those fascinations merged

into our collecting stories, which explain an object’s history, honor craftsmanship, and highlight centuries-old American manufacturers. “Early on, so much of Martha’s decorating was reusing and reviving beautiful, old things,” says founding collecting editor (and resident historian and joke teller) Fritz Karch. Editors scoured antiques shops and flea markets and visited collectors to gather unique finds, from sterling silver pie servers to utilitarian items like knitting needles— and encouraged readers to do the same. Says former design director James Dunlinson, “I thank Martha for her sense of wonder at the most magnificent, and the most mundane.”

“This shot of bottles and jars from August 2010 is my absolute favorite. I always say my time at Living was equivalent to getting my master’s degree. Not to mention that the food editors basically taught me to cook!”

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—former longtime staff photographer Johnny Miller

“

Our readers love the vintage world. We’d keep running lists of things we adored. Martha’s one tenet in collecting was that it couldn’t be a fetish. It had to have a purpose.

”

STEPHEN LEWIS (MERCURY GL ASS); CHRISTOPHER BAKER (MILK GL ASS); PAUL COSTELLO (JADEITE); JOSE PICAYO (IRONSTONE, LUSTERWARE, SERVING UTENSILS); SANG AN (KNIT TING NEEDLES); JOHNNY MILLER (GL ASS BOT TLES)

—Fritz Karch, founding collecting editor

| BEHIND THE PICTURE |

“For this story on English pink spatter lusterware, Tom Eberharter, who was in charge of build‑ ing sets for photo shoots at the time, created a marbleized backdrop that mimicked the finish of the china,” recalls Fritz of this 2010 image, which ran in Living’s first iPad edition, “Boundless Beauty.” We didn’t know how it would look until we got to set that morning, but it came together beautifully. It was amazing.”

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VERMONT CHEESE, NOVEMBER 2009

C A R N AT I O N H E A R T, F E B R U A R Y 2 0 0 1

A M E R I C A N - M A D E H O N O R E E F L O R E T, D E C E M B E R 2 0 1 4 /J A N U A R Y 2 0 1 5

SINCE DAY ONE, Living has reveled in the

joy of doing, whether conjuring Halloween crafts and costumes (Martha’s are the stuff of legend) or profiling gifted makers. “Everyone has a story, and you never knew where that story would take you,” says contributor and founding crafts editor Hannah Milman, who traveled the country scouting growers and artisans. For holidays, editors and photographers would reimagine pumpkins, Easter baskets, and valentines every year. “My brain was always on fire with all we could do,” says former style director Ayesha Patel. “It was incredible.” It also had lasting impact: “The camaraderie and collaboration were magic,” says photographer E A S T E R B A S K E T, A P R I L 2 0 0 6

Victoria Pearson. “I realized you can live

HALLOWEEN PUMPKINS, OCTOBER 2013

with beauty and appreciation in all you do.”

CR ANBERRIES, NOVEMBER 2007

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THANKSGIVING DÉCOR, NOVEMBER 2009

O R I G A M I O R N A M E N T, D E C E M B E R 2 0 0 1

CHRISTOPHER BAKER (CHEESE, ORIGAMI); GENTL AND HYERS (HEART, EASTER BASKET); CHRIS BENZAKEIN (FLORET); YASU + JUNKO (PUMPKINS); AL ASTAIR HENDY (CR ANBERRIES); DON FREEMAN (CORNUCOPIA); VICTORIA PEARSON (HOLIDAY LIGHTING)

| C ELEBRATING THE HANDMADE |

“ ”

It was an incredible privilege to learn about people’s passions. —Gael Towey, founding creative director, on meeting makers, artisans, and growers around the country

What Martha Taught Me “Never stop learning. Keep traditions in mind, but create something new.” —Melañio Gomez “If you’re going to do something, do it properly and thoroughly.” —Ayesha Patel “Always challenge yourself to learn, grow, and see things from different perspectives.” —Eric Pike “Learn something new every day. This was always my instinct, but to hear it out loud made you stretch.” —Margaret Roach

| BEHIND THE PICTURE |

“There was a blizzard right before we arrived in Vermont for this December 2007 story; we had to drag snow away in tarps,” says Marcie. “It was so cold that our photogra‑ pher, Victoria Pearson, taped pocket warmers to her camera to keep the shutter from freezing.” Melañio Gomez, contributor and former editorial home director, adds: “We used a 25‑foot ladder to hang the final star. The wind was howling, the temperature was dropping, and dusk was setting in. I was so cold I made the ladder shake. As I stepped on the top rung, I remember thinking, Well, if I fall, at least I’ll land on snow.”

“Always be optimistic. If you’re going to plant a tree or bulb, bake a cake, or make a valentine, it all starts with optimism.” —Kevin Sharkey “Just because it hasn’t been done is no reason not to do it. Martha showed us that you could break down barriers and do it your own way.” —Susan Spungen

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SOFT SERVES Mix up a big batch of our honeycomb seeded brittle (or your famous fudge) to dole out to your besties. Then cover each parcel in fabric to create boxes they’ll actually want to keep. Likewise for bottles of wine, olive oil, or our homemade limoncello: Roll and cinch them in chic, reusable cloth for a special and sustainable presentation. Add contrasting tags for punch, and call it a wrap. For all the recipes, how-tos, and sources in this story, download our free booklet at marthastewart.com/ handmadeholiday, or use the smart code on page 131.

HAIR AND MAKEUP BY BUFF Y SAINTMARIE HERNANDE Z

BUNDLES OF JOY IT’S TIME TO SPREAD SOME CHEER, SO WE’VE WORKED UP A DOZEN DIY GIFT IDEAS THAT TRULY DELIVER. GIVE THEM TO FRIENDS, COWORKERS, TEACHERS, AND NEIGHBORS, AND SHOW THEM HOW WONDERFULLY ONE-OF-A-KIND THEY ARE. PHOTOGRAPHS BY KATE MATHIS TEXT BY LISA BUTTERWORTH

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SPIRIT BOOSTERS 1. Never mind the Zoom top. A stylish hand-knotted headband will enliven your friend’s look, and her video calls. 2. You’ve put your sourdough starter through its paces this year; slide a fresh loaf into a DIY bread pouch for a fellow carb lover. 3. Give the fire starters in your life a lift: this handsome, quick-sew canvas log carrier. 4. Homemade limoncello or arancello (right, made from oranges) will transport recipients with every sunny sip.

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HIGH ROLLERS Treat a lucky few in your family tree to glimmering, jewel-like ornaments. All they take are a few crafts-store materials and a certain stick-to-itiveness (this is a great project to do while binge-watching anything). Thread a gold straight pin through a sequin’s hole, poke it into a foam ball, and repeat until the ball is covered. It’s an old technique that was ripe for a comeback, and these happy hues and abstract patterns lend a modern twist.

“Martha’s earthy and funny, and has a great eye for detail. She takes her work seriously without ever taking herself too seriously. I’m a huge fan.” —television host and comedian Jay Leno

SMALL WONDERS 1. Turn plain watercolor paper into a custom notebook set with basic hand-stitched bindings and a pencil eraser–stamped print. 2. To treat your closest clotheshorses, fill fabric sachets with dried herbs, and add hanger-friendly loops. 3. For a keepsake wooden tea box, stain a simple vessel with diluted paint and add a favorite loose-leaf blend; affix a pinecone on top as a finishing flourish. 4. Here’s a novel idea for bibliophiles: a blanket-stitched corner bookmark slipped onto a journal or a new read.

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CREATED BY LORNA AR AGON, NAOMI DEMAÑANA, JACLYN DENARDI, ABBEY KUSTER-PROKELL, GREG LOF TS, ELYSE MOODY, AND SILKE STODDARD

WHIRLED PEACE Get your loved ones in a lather (the good kind) with marbled soaps that cleanse gently and smell incredible. Our recipe combines skin-softening shea butter with spa-like eucalyptus oil or sweet almond honey, plus coral- or golden-colored natural mica powder to deposit a soft shimmer. And making them isn’t a pioneer-days chore. You simply chop the ingredients, melt them in the microwave, let them set in a small mold, and slice. Wrap up your beauty bars with waxed paper and some vibrant cord, and send them on their way.

MAKE & GIVE Hover your smartphone's camera here, or go to marthastewart.com/handmade holiday, to download a free booklet of how-tos and sources for this story.

“I love when Martha is on the show. She can be a little naughty, and no matter how many times I’m with her, I always laugh and think, How saucy.” —Al Roker, weatherman and co-anchor on NBC’s Today, where Martha’s been a contributor since the early 1990s

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

GOOD THINGS PAGE 30

2 tablespoons plus 2 teaspoons ground ginger

Unsweetened shredded coconut

piece is cut, return it to refrigerator to rechill.

2 tablespoons plus 2 teaspoons ground cinnamon

Brown or black candy-coated Jordan almonds

3. Preheat oven to 350°. On front

1 tablespoon ground cloves

Granola

1 tablespoon kosher salt (we use Diamond Crystal) 2 teaspoons baking soda 1 teaspoon baking powder 4 large eggs, room temperature 2 cups unsulfured molasses 12 cups unbleached all-purpose flour, plus more for dusting

Gingerbread Barn The amount of dough required for this project is too much for a standard mixer, so you’ll need to make it in two batches. Since the shapes will take up a lot of refrigerator and oven space, you’ll likely want to chill and bake it in batches, too. For the best results, use canned goods and clean T-pins or sewing pins to hold the barn together while the icing sets (T-pins work especially well for the roof pieces), and remove once it is completely dry. If you can’t find mini ice cream cones for the trees, use a serrated knife to gently trim about an inch from the bottom of regular sugar cones. GINGERBREAD

4 sticks unsalted butter (1 pound), softened 2 cups packed light-brown sugar

Gingerbread-barn templates (download at marthastewart .com/gingerbreadbarn) ROYAL ICING

1 pound confectioners’ sugar, plus more as needed 5 tablespoons meringue powder DÉCOR

Candy-coated sunflower seeds Red fruit-leather rolls, such as Joray Pretzel sticks and rods Sliced skin-on almonds Raw shelled pistachios, blanched and skinned Mini ice cream sugar cones Big-biscuit shredded-wheat cereal Raw pepitas

1. Gingerbread: Beat 2 sticks butter,

panel, cut out a 3-by-1-inch door at bottom center; cut out a 2½-by1-inch long window toward the top; and score two 2-inch windows below, cutting all the way through the dough (but not removing it). Then cut out 4 small panes from each scored window. On each side panel, cut out three 1½-inch windows, evenly spaced. Transfer pieces to flat parchmentlined baking sheets. Freeze 30 minutes, or refrigerate 1 hour.

1 cup brown sugar, 4 teaspoons each ginger and cinnamon, 1½ teaspoons each cloves and salt, 1 teaspoon baking soda, and ½ teaspoon baking powder on mediumhigh speed until light and creamy, about 2 minutes. Add 2 eggs and 1 cup molasses; beat well. With mixer on low speed, slowly add 6 cups flour and beat until well combined. Divide dough into 4 equal pieces. Roll out each piece between lightly floured pieces of parchment 1/8 inch thick. Transfer to a baking sheet that’s as flat (not warped) as possible; refrigerate until firm, at least 1 hour. Repeat with remaining ingredients to make a second dough. Divide, roll out, and refrigerate the same way (for a total of 8 sheets).

4. Bake, banging pans on coun-

2. Print and cut out gingerbread-

5. Royal icing: Beat confectioners’

barn templates. Working with one sheet of dough at a time, and keeping the rest refrigerated, lay template shapes on dough and use a pastry wheel or sharp knife to cut out shapes: 1 floor panel, 2 side panels, 2 front/back panels, 2 upper and 2 lower roof panels, 1 barn door, and 1 wreath. As each

sugar, meringue powder, and 5 to 6 tablespoons water on low speed until smooth, about 6 minutes. Transfer 2 tablespoons icing to a piping bag fitted with a very small round tip (such as Ateco #1); transfer remaining icing to a piping bag fitted with a ¼-inch tip (such as Ateco #802). Icing can be

tertop once halfway through, until firm and beginning to brown around edges, 20 to 25 minutes (or 15 to 20, if baking from refrigerator). Immediately transfer with parchment to wire racks; let cool completely. If cookies become misshapen, trim edges with a serrated knife while still warm to match templates.

Recipe Index STARTERS, SALADS & SIDES Acorn Squash With Mixed-Grain Stuffing 136 Alsatian Potato Pie 133 Black-Eyed-Pea Salad With Celery 82 Chocolate-Stuffed Dates 26 Garlic-Herb DinnerRoll Wreath 78 Labneh Dip With Caramelized Onions and Fennel 134

132

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Low-Country Pickled Shrimp 134 Manchego-Quince Bites 26 Martha’s Favorite Potato Pancakes 134

Sautéed Spinach 97 Warm Marinated Olives 134 Winter Caprese Salad 82

Olive-Yogurt Cucumbers 26

MAINS

Pâté and Pepper-Jelly Toasts 26

Baked Eggs 97

Sautéed Mushrooms 97

Baked Farro Risotto With Golden Vegetables and Goat Cheese recipe card Cheddar, Beef, and Potato Casserole recipe card

Kielbasa and Lentil Rice With Spinach recipe card

BEVERAGES

OTHER

Martha’s Classic Eggnog 133

Garlic-Herb Butter 78

Prime Rib and OvenRoasted Potatoes With Bay Leaves and Sage 133

Pomegranate Punch 134

Roast Capon With Fig-and-Pancetta Stuffing 136

DESSERTS

Roasted Salmon With Mint-Caper Pesto 136 Tuna Cakes With Arugula-Tomato Salad recipe card

Gingerbread Barn 132 Birch de Noël 138 Citrus-and-Spice Cheesecake 137 Île Flottante With Caramel 137 Meringue Mushrooms 139

Pomegranate Relish 136 Snowy Seven-Minute Frosting 138 White-Chocolate Mousse 138

stored in an airtight container at room temperature overnight. 6. Décor: Pipe icing from bag with

smallest tip to attach green sunflower seeds to baked wreath, leaving a small circle uncovered in center. Cut four 4½-by-1-inch lengths of fruit leather. Fold 2 pieces into loops and secure to straight pieces; snip bottoms to create a decorative bow, if desired. Attach to bottom of wreath with royal icing. Place front panel on a surface. Pipe a “string of lights” along top edge, then attach candycoated sunflower seeds to make “bulbs.” Let harden completely. 7. Using icing from bag with ¼-

inch tip (here and for remainder of house), secure gingerbread door to the right of door opening; secure 2 pretzel sticks to door in an X and attach a pretzel rod above door. Attach hardened wreath between windows. Let front panel harden completely. 8. Place floor panel on a parchment-

covered board (such as a cutting board), with shorter sides facing front and back. Pipe thick lines of icing along outside edges of floor (long sides) and adhere side walls; let harden completely. Pipe thick lines of icing over front and back edges of floor and up sides of walls; adhere front and back wall pieces to floor and side walls. Remove excess icing with the tip of a butter knife or a small offset spatula. Let harden completely, at least 2 hours.

12. To make horse paddock, using

a serrated knife, cut 2 pretzel rods in half. Stack cut rods with 6 whole pretzel rods, like a log cabin, using icing to secure where pretzels meet. Let harden completely. Crush some shredded wheat to create hay to fill paddock. Drape a rectangle of fruit leather over a toy horse to make a saddle. Use icing to attach a candy-coated sunflower seed to either side to create stirrups.

1 quart whole milk 3 cups bourbon, such as Maker’s Mark

1/2 cup dark rum, such as Mount Gay 2 cups cognac, such as Rémy Martin Grand Cru Freshly grated nutmeg, for serving

few shredded-wheat biscuits on top of one another, using icing to secure. Let harden completely. To make ladder, attach both ends of 5 pretzel sticks to the lengths of 2 whole pretzel rods with icing; let harden completely.

bowl until thick and pale. Slowly beat in sugar. Whisk in 1 quart cream and milk. Stir in bourbon, rum, and cognac. Cover and refrigerate up to 1 day.

14. Pipe a long line of icing up

edges of house. Shingle pepitas into icing; let harden completely. Pipe icing onto corners of windows and over pretzel rod above door; sprinkle with coconut to create “snow.” Arrange 2 lines of Jordan almonds extending from door; fill with granola “gravel” to make a walkway. Sprinkle coconut snow all around barn. Arrange pistachio trees, hay bales, and ladder around barn and paddock. ACTIVE TIME: 3 HR. MAKES:

2. Just before serving, beat egg

whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 2 cups cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half of whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg; serve. SERVES:

1 three-rib prime rib of beef (about 7 pounds), trimmed and frenched 3 pounds russet potatoes, preferably small, peeled and halved lengthwise 1. Stir together bay leaves, sage,

oil, 1½ teaspoons salt, and orange zest in a small bowl. Season with pepper. Rub herb mixture all over roast. Refrigerate, covered, at least 8 hours and up to 1 day. 2. Submerge potatoes in a large

pot of water. Bring to a boil; season with salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes with the tines of a fork. 3. Preheat oven to 450°. Transfer

roast, fat-side up, to a roasting pan; let come to room temperature, 30 minutes to 1 hour. Roast 15 minutes. Add potatoes; roast 15 minutes more. Reduce temperature to 350° and continue roasting, turning potatoes after 30 minutes, until a thermometer inserted into thickest part of meat (not touching bone) registers 115° for rare, about 1 hour. Let stand 20 minutes (temperature should rise to 125°), then slice. Garnish with bay leaves and sage; serve. SERVES:

10 TO 12

| TOTAL TIME: 8 HR.

1 HOUSE

A FEAST OF FAVORITES PAGE 92

Prime Rib and OvenRoasted Potatoes With Bay Leaves and Sage 15 dried bay leaves, crumbled, plus whole leaves for garnish

1/3 cup coarsely chopped fresh sage leaves, plus whole leaves for garnish

10. To shingle roof, pipe long hor-

attach pistachios to ice cream cones, starting at bottoms of cones and working your way up.

11/2 quarts heavy cream

1. Beat egg yolks in a very large

and solid to the touch, attach roof panels, one side at a time, using lines of icing. Secure roof panels with T-pins. Pipe a thick line of icing down roof peak to hold panels together. Let harden completely, at least 2 hours.

11. To make trees, use icing to

11/2 cups superfine sugar

13. To make hay bales, stack a

9. Once walls are completely dry

izontal lines of icing along panels. Starting at top, attach sliced almonds, shingling them slightly.

12 large eggs, separated

1/2 cup extra-virgin olive oil

Martha’s Classic Eggnog This original recipe packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. If you’re concerned about the use of raw eggs, pasteurized eggs work in this recipe as well.

Kosher salt and freshly ground pepper

1/3 cup finely grated orange zest (from 3 oranges)

Alsatian Potato Pie 3 Yukon Gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds Kosher salt and freshly ground pepper 1 cup heavy cream 5 cloves garlic, crushed with the flat side of a large knife

1/2 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter

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The Workbook 1 medium leek, white and light‑green parts only, halved lengthwise, thinly sliced crosswise, and well washed

1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional) 1 large egg yolk Unbleached all-purpose flour, for dusting 1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed 11/2 cups grated Comté or Gruyère

Pomegranate Punch 11/2 cups sugar 12 slices peeled fresh ginger (each about 1/8 inch thick) 21/4 cups fresh mint sprigs, plus more for serving 6 cups 100 percent (unsweetened) pomegranate juice, such as Pom Wonderful, chilled

¾ cup apricot nectar, chilled 21/2 cups seltzer, chilled 1. Bring sugar, 1½ cups water,

medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.

and ginger to a simmer in a small saucepan over medium heat, stirring, until sugar dissolves. Remove from heat. Add mint; let stand 30 minutes. Strain. Let cool completely.

2. Bring 3/4 cup plus 3 tablespoons

2. Stir together mint syrup, juice,

1. Cover potatoes with water in a

cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.

and nectar in an ice-filled punch bowl. Add seltzer. Garnish with mint; serve. SERVES:

3. Melt butter in a skillet over

medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. 4. Preheat oven to 400°. Whisk

egg yolk and remaining 1 tablespoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a ½-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes. 5. Bake until golden brown and

puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving. SERVES: 6

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Labneh Dip With Caramelized Onions and Fennel 3 tablespoons extra-virgin olive oil 2 medium sweet onions, such as Vidalia, chopped (31/2 cups)

1/2 bulb fennel, cored and chopped (11/4 cups) 1 teaspoon fresh thyme leaves, plus more for serving Kosher salt

1/3 cup dry sherry 2 teaspoons Worcestershire sauce 16 ounces labneh or plain Greek yogurt 1 small clove garlic, minced ( 1/2 teaspoon) Crackers and crudités, for serving 1. In a large saucepan, heat 2

tablespoons oil over medium. Add onions, fennel, thyme, and ¼ teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely. 2. Stir together labneh, garlic,

Warm Marinated Olives 1 tablespoon extra-virgin olive oil 2 dried red chiles, such as chiles de árbol 1 rosemary sprig, broken into 11/2 -inch pieces

1/4 teaspoon fennel seeds, crushed

1/4 teaspoon coriander seeds, crushed 2 cups mixed olives, patted dry

Heat oil, chiles, rosemary, and fennel and coriander seeds in a medium skillet over medium until fragrant, about 2 minutes. Reduce heat to low and add olives; stir to coat. Heat mixture, stirring occasionally, until warmed, about 10 minutes. Serve warm. SERVES:

8 TO 10

and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités. SERVES:

Low-Country Pickled Shrimp 1 bunch scallions, trimmed and thinly sliced (1 cup) 1 tablespoon fresh thyme leaves

1/4 cup finely chopped fresh chiles, ribs and seeds removed for less heat, if desired 3 strips lemon zest (each 2 inches long), plus 1/2 cup fresh juice (from 3 to 4 lemons)

¾ cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 fresh or dried bay leaves 3 tablespoons sugar

1 pound large shrimp (18 to 24 count), preferably wild Gulf, peeled and deveined 1. Stir together scallions, thyme,

chiles, lemon zest and juice, oil, 2 teaspoons salt, and ¼ teaspoon pepper in a small bowl. 2. Bring 2 quarts water to a boil in

a large saucepan. Add bay leaves, sugar, and 2 tablespoons salt, stirring until sugar and salt have dissolved. Stir in shrimp, cover, and remove from heat. Let stand 3 minutes. Strain shrimp and bay leaves; immediately transfer to a nonreactive container. Pour in scallion mixture; let cool completely. Cover and shake vigorously to ensure shrimp are evenly coated. Refrigerate at least 8 hours and up to 5 days. Remove from refrigerator 30 minutes before serving. SERVES: 12

Martha’s Favorite Potato Pancakes 4 large russet potatoes, peeled 1 small white onion, finely grated 2 large eggs, beaten

1/4 cup lager or ale 3 tablespoons unbleached all-purpose flour Kosher salt and freshly ground pepper Vegetable oil, for frying Pink applesauce, sour cream, and caviar (such as Kaluga Imperial), for serving (optional) 1. Grate potatoes in long shreds,

using smooth strokes to run across the large holes of a grater into a large bowl of cold water. Set a sieve or colander over a second bowl and drain potatoes, reserving liquid. 2. Set liquid aside until starch

sinks to bottom of bowl, about 10 minutes. Carefully pour liquid from bowl and discard, reserving milky residue (potato starch). Transfer potatoes to bowl with potato starch. Add onion, then stir in eggs, beer, flour, and 1 teaspoon salt; season with pepper. 3. Preheat oven to 200°. Line a

baking sheet with paper towels; set aside. In a heavy skillet, heat ½ inch oil. Spoon ¼ cup potato

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PRESENTED BY

The Workbook mixture per pancake into skillet. (Make a few at a time, being careful that they don’t run into one another.) 4. Fry pancakes, flipping once,

until golden brown on both sides, about 5 minutes total. Transfer to prepared baking sheet to drain and keep warm in oven while frying the rest. Serve warm with applesauce, sour cream, and caviar. SERVES: 6

2. Place salmon on top of alliums

on sheet. Brush with 2 tablespoons oil; season with kosher salt and pepper. Roast on lower rack until partially opaque in center, about 20 minutes. 3. Meanwhile, combine remain-

ing ½ cup oil, mint, almonds, capers, ¾ teaspoon kosher salt, and ½ teaspoon pepper in a mini food processor or blender, and purée until smooth. 4. Remove salmon and alliums

from oven; carefully transfer to a serving platter. Sprinkle with flaky salt and serve with lemon wedges and pesto.

let stand at room temperature 30 minutes before baking. 2. Bake, covered with parchment-

lined foil, about 15 minutes (30 if from refrigerated). Serve with relish, sprinkled with almonds and parsley. SERVES:

Mixed-Grain Stuffing 1½ cups wheatberries or spelt (10 ounces)

1/3 cup extra-virgin olive oil 1 medium yellow onion, minced (1½ cups) 4 cloves garlic, minced (2 tablespoons)

SERVES: 10

Kosher salt and freshly ground pepper 11/4 teaspoons ground cumin 1 teaspoon ground coriander 10 ounces cremini or button mushrooms, coarsely chopped (3 cups)

Roasted Salmon With Mint-Caper Pesto

7 ounces shiitake mushrooms, stemmed and coarsely chopped (3½ cups)

1 cup extra-virgin olive oil 1½ pounds combined shallots and purple scallions, or baby leeks, trimmed and halved lengthwise (if using leeks, wash well after halving)

Pinch of saffron

Acorn Squash With Mixed-Grain Stuffing

Kosher salt and freshly ground pepper

Extra-virgin olive oil, for brushing

1 piece (3 pounds) skinless salmon fillet, preferably Wild Alaskan

Kosher salt and freshly ground pepper

2 cups lightly packed fresh mint leaves (from 2 bunches) 2 tablespoons slivered almonds, toasted

1/4 cup plus 2 tablespoons capers, drained (and rinsed, if salt-packed) Flaky sea salt, such as Jacobsen, for sprinkling 2 lemons, cut into wedges 1. Preheat oven to 400° with racks

in upper and lower thirds. Coat 2 rimmed baking sheets with 1 tablespoon oil each. Divide shallots and scallions between sheets and drizzle each with 2 tablespoons oil; season generously with kosher salt and pepper. Roast, rotating pans and switching racks halfway through, until bottoms of alliums are golden brown, 25 to 30 minutes. Remove from oven; reduce temperature to 325°. Let alliums cool, then consolidate on one sheet.

136

2 cups vegetable broth

DECEMBER 2020

½ teaspoon ground cumin ½ teaspoon ground coriander 4 small acorn squashes (each 1 to 11/4 pounds), halved lengthwise and seeded 6 cups Mixed-Grain Stuffing (recipe follows) Pomegranate Relish (recipe follows), toasted slivered almonds, and coarsely chopped fresh flat-leaf parsley leaves, for serving 1. Preheat oven to 425°. Brush a

baking sheet with oil. Mix together 1½ teaspoons salt, ½ teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes. Turn cut-sides up and fill with stuffing, mounding slightly (you should use about ¾ cup in each squash half). These can be made ahead, cooled completely, and refrigerated, covered, up to 1 day;

3/4 cup millet 1 cup golden raisins, coarsely chopped 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice

3. Add broth, 1 cup water, and

saffron. Bring to a boil, then cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add ½ cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead, cooled completely, and refrigerated in an airtight container up to 3 days. MAKES: 8 CUPS

Pomegranate Relish 2 cups pomegranate arils (from 1 to 2 pomegranates) 1 cup coarsely chopped fresh cilantro or flat-leaf parsley

½ cup extra-virgin olive oil 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper

Combine pomegranate arils, cilantro, oil, and lemon juice; season with salt and pepper. Relish can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving. MAKES: ABOUT 2 CUPS

½ teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice 1 cup packed coarsely chopped fresh flat-leaf parsley leaves 1. Soak wheatberries in cold

water overnight in refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain. 2. Heat oil in a large straight-

sided skillet over high. Add onion, garlic, 2 teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.

Roast Capon With Fig-andPancetta Stuffing 1 capon (8 to 9 pounds), patted dry, neck reserved 4 tablespoons unsalted butter, softened 2 small onions, 1 finely chopped, 1 cut into 1-inch wedges 6 ounces pancetta, cut into a ½ -inch dice Kosher salt and freshly ground pepper 2½ cups low-sodium chicken broth

6 ounces dried Black Mission figs, cut into a 1/4-inch dice 2 oranges, 1 zested and juiced, 1 cut into 1-inch wedges 2 tablespoons orange liqueur, such as Cointreau 1 tablespoon finely chopped fresh sage leaves, plus 1 sage sprig 11 slices whole-wheat sandwich bread, toasted 1 large egg, beaten 1 tablespoon unbleached all-purpose flour 1. Let capon stand at room tem-

perature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.

meat and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon (or use a fat separator). Whisk together ¼ cup broth and flour.

2 tablespoons sugar, and melted butter; press into bottom of pan. Bake until firm, about 10 minutes. Let cool completely on a wire rack. Reduce oven temperature to 325°.

6. Place pan over 2 burners on

Beat cream cheese and sour cream on medium speed until smooth. Beat in ¾ cup sugar, spices, and salt. Add eggs and beat until smooth.

medium-high heat. Add remaining 1¼ cups broth. Bring to a boil, scraping up browned bits with a wooden spoon. Whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day; bring to room temperature before folding in egg and filling capon. SERVES: 8

4. Roast capon 45 minutes. Reduce

temperature to 350° and continue roasting, basting every 15 minutes, until a thermometer inserted into thickest part of a thigh (not touching bone) reads 165°, 55 to 65 minutes more, depending on size. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.) 5. Transfer capon to a platter, and

tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck

form pan in foil. Pour in filling and place inside a roasting pan. Transfer to oven and pour boiling water into roasting pan until it’s halfway up sides of springform pan. Bake until cake is just set in center, 35 to 40 minutes. Transfer springform pan to wire rack; let cool completely. Refrigerate until firm, at least 1 hour or, loosely covered, up to 1 day. water; let soften 1 minute. In a small saucepan over medium heat, combine remaining 1/3 cup sugar, lemon juice, and 1 cup water; cook, stirring, until sugar has dissolved. Remove from heat; stir in gelatin mixture until dissolved. Let cool completely.

liqueur, and chopped sage into broth mixture. Tear bread into 1½-inch pieces and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg. orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half of mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.

3. Wrap bottom half of spring-

4. Sprinkle gelatin over ¼ cup

2. Stir orange zest and juice,

3. Preheat oven to 425°. Place

2. Bring a kettle of water to a boil.

5. Arrange citrus segments over

Citrus-and-Spice Cheesecake 1 stick unsalted butter, melted, plus more, room temperature, for pan 12 graham-cracker sheets, ground into fine crumbs (11/2 cups) 1 cup plus 3 tablespoons sugar 1 pound cream cheese, room temperature

cake. Gently pour cooled gelatin mixture on top. Refrigerate overnight. 6. To serve, unmold cheesecake

and place on a platter. Cut into slices with a serrated knife, using a sawing motion to cut segments; dip knife in warm water and wipe clean between cuts. SERVES:

1/2 cup sour cream, room 1 teaspoon ground ginger

1/8 teaspoon ground allspice Pinch of kosher salt 2 large eggs, room temperature, lightly beaten 11/4 teaspoons unflavored powdered gelatin (from 1 envelope) Mixed citrus-fruit segments, such as grapefruit, Cara Cara oranges, navel oranges, and blood oranges 1. Preheat oven to 350°. Butter a

10-inch springform pan. In a bowl, combine cracker crumbs,

1/4 teaspoon kosher salt (we use Diamond Crystal) 1 cup plus 2 tablespoons superfine sugar 2 teaspoons pure vanilla extract CRÈME ANGLAISE

11/4 cups whole milk

3/4 cup heavy cream 1/2 vanilla bean, split lengthwise 4 large egg yolks 3 tablespoons granulated sugar Pinch of kosher salt CARAMEL

1 cup granulated sugar 1. Meringue: Preheat oven to 375°.

Brush a 10-to-12-cup Bundt pan with oil, and invert onto a paper towel to drain excess. 2. Bring a kettle of water to a boil.

Beat egg whites, cream of tartar, and salt with a mixer on medium speed until soft peaks form. Beat in superfine sugar, 1 tablespoon at a time, gradually increasing speed to high, until stiff, glossy peaks form, 3 to 4 minutes. Reduce speed to low and beat in vanilla. 3. Transfer meringue to pan,

pressing to remove air pockets. Smooth with a small offset spatula. Set Bundt pan in a roasting pan; transfer to oven. Carefully pour boiling water into roasting pan until it’s 2 inches up sides of Bundt pan. Bake until meringue is puffed and lightly browned, about 20 minutes. Transfer Bundt pan to a wire rack. Let cool completely. 4. Crème anglaise: Combine milk

temperature

1/4 cup fresh lemon juice

1 teaspoon cream of tartar

Île Flottante With Caramel MERINGUE Safflower oil, for pan 9 large egg whites, room temperature (reserve 4 yolks for crème anglaise)

and cream in a saucepan. Scrape vanilla seeds into pan, and add pod. Bring to a simmer over medium heat. In a heatproof bowl, whisk together egg yolks, granulated sugar, and salt. Pour half of milk mixture into yolk mixture, whisking constantly. Return entire mixture to pan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface (to prevent a skin from forming) and refrigerate until

MARTHA STEWART LIVING

137

The Workbook cool, about 2 hours. Meanwhile, unmold meringue onto a cake plate; refrigerate until ready to serve. 5. Caramel: Fill a medium bowl

with cold water. Heat granulated sugar and 3 tablespoons water in a small saucepan over high, swirling, until sugar dissolves. Bring to a boil and cook, swirling occasionally, until mixture is dark amber in color, 3 to 6 minutes. 6. Reduce heat to medium. Care-

fully stir in ½ cup water (mixture will spatter), and swirl to combine. Cook until caramel reaches 220° on a candy thermometer. Remove from heat. Dip bottom of pan into bowl of cold water to stop cooking. Drizzle caramel over meringue (it should pool on cake plate), then slice and transfer to serving plates. Serve with crème anglaise. (Meringue can be refrigerated, uncovered, up to 3 hours. Crème anglaise can be refrigerated in an airtight container up to 2 days.) SERVES:

4 tablespoons unsalted butter, melted and cooled

prepared sheet, and smooth top with an offset spatula.

2 tablespoons rum

5. Bake until cake springs back

White‑Chocolate Mousse, Snowy Seven‑Minute Frosting, Meringue Mushrooms (recipes follow), and sugared rosemary sprigs (see note, left), for serving 1. Preheat oven to 350°. Test each

of the three eyes at stem end of coconut to find softest one. Use an ice pick and a hammer to pierce it, then drain the juice into a glass through a fine sieve and reserve for another use. Tap coconut with hammer until a palm-size piece of shell breaks off. Continue tapping around broken edge until shell begins to break apart. Place broken shell on a baking sheet; bake about 10 minutes to loosen flesh. Remove from oven and let cool slightly. Pry out flesh with a paring knife. With a potato peeler, remove any remaining brown skin from flesh. 2. Reduce oven temperature to

250°. Using a vegetable peeler, shave largest pieces of coconut into long curls, place on baking sheet, and bake until just dry but no color has developed, 15 to 20 minutes. Meanwhile, grate smaller coconut pieces on the small holes of a box grater. (You will need about ½ cup grated coconut for the filling.) 3. Increase oven temperature to

Birch de Noël To make the decorative sugared rosemary, brush washed, dried sprigs with a glaze of one large egg white whisked with a tablespoon of water. Coat in superfine sugar; let dry. Instead of fresh coconut, you can use dried coconut slices or flakes to garnish, and ½ cup shredded unsweetened coconut in the filling. 1 fresh coconut Vegetable‑oil cooking spray

1/4 cup sifted Dutch‑process cocoa powder, plus more for dusting

1/3 cup plus 2 tablespoons sifted cake flour (not self‑ rising) Pinch of kosher salt 3 large whole eggs, plus 2 large yolks

1/2 cup granulated sugar

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400°. Coat a 12½-by-17½-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa; tap out excess. Whisk together cocoa powder, flour, and salt in a bowl. In a heatproof mixer bowl set over (not in) a pan of simmering water, whisk together eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with the whisk attachment and beat on medium-high speed 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more. 4. Sift cocoa mixture over egg

mixture; carefully fold in with a large rubber spatula. When almost incorporated, pour melted butter down side of bowl; gently fold to combine. Pour batter into

when touched, 9 to 10 minutes. Place a clean kitchen towel on a work surface; dust generously with cocoa. Remove pan from oven and immediately turn cake out onto a wire rack lined with parchment. Invert onto prepared towel; remove parchment. 6. While cake is still warm, gently

roll, starting from one short side, into a log, incorporating towel. Let rolled cake cool completely. (This will give it a “shape memory,” so it will be easier to roll again with filling.) 7. Unroll cooled cake and transfer

to parchment. Using a pastry brush, coat cake with rum. Using offset spatula, spread mousse over cake. Sprinkle with ½ cup reserved grated coconut. 8. With a short end of cake facing

you, roll carefully into a roulade. Wrap in a kitchen towel; secure with clothespins or large metal binder clips to hold roll in a tight round shape. Place on a baking sheet and refrigerate until firm, at least 2 hours and up to 1 day. 9. Remove from refrigerator and

unwrap. Use a serrated knife to trim ends of roll, cutting on the bias (starting 1 inch in from end on shorter side, and finishing 2 inches in, to create a wedge). Choose the more presentable trimmed end and place, cut-side up, on log, forming a branch. If desired, use other trimmed end for a second branch. 10. Transfer log to a serving platter.

Slide strips of parchment under perimeter of log (to keep platter clean). Use offset spatula to coat log with frosting, then attach one or both trimmed ends; coat with frosting. Remove parchment pieces. Decorate with meringue mushrooms, coconut shavings, and rosemary sprigs. MAKES: ONE 10-BY-5-INCH LOG

White‑Chocolate Mousse 1 envelope ( 1/4 ounce) unsweetened powdered gelatin 12 ounces white baking choco‑ late, roughly chopped 21/2 cups heavy cream

1. Dissolve gelatin in ¼ cup cold

water; let stand 5 minutes. Place chocolate in the bowl of a food processor and pulse until very finely chopped. 2. Prepare an ice-water bath.

Place 3/4 cup cream in a small saucepan, and bring to a simmer over medium-high heat. Add gelatin mixture and stir until completely dissolved, 30 seconds. Pour into food processor with motor running and process until chocolate mixture is smooth. 3. Transfer mixture to a medium

bowl and place bottom of bowl in ice-water bath. Chill until mixture is thick enough to fall from a spoon in ribbons. Meanwhile, whip remaining 13/4 cups cream to soft peaks. Fold into chilled chocolate mixture. If not using immediately, refrigerate in an airtight container up to 1 day. MAKES:

51/2 CUPS

Snowy Seven‑Minute Frosting ¾ cup plus 1 tablespoon sugar 1 tablespoon light corn syrup 3 large egg whites, room temperature

¾ teaspoon pure vanilla extract 1. In a small, heavy saucepan,

combine 3/4 cup sugar, 1/3 cup water, and corn syrup; cook over medium heat, stirring occasionally, until sugar dissolves. Increase heat to high and bring to a boil, washing down sides of pan with a pastry brush dipped in water (to stop crystals from forming). Cook, without stirring, until a candy thermometer registers 230°, about 5 minutes. 2. Meanwhile, in a mixer fitted

with the whisk attachment, beat egg whites on medium speed until soft peaks form, about 2½ minutes. Gradually add remaining 1 tablespoon sugar until combined. 3. Once sugar syrup has reached

230°, immediately remove from heat. With mixer on medium-low, carefully pour syrup into eggwhite mixture, in a steady stream down sides of the bowl (to prevent splattering). Increase speed to medium-high and beat until

mixture is completely cool and stiff peaks form, about 7 minutes. Add vanilla and beat until fully incorporated and frosting is shiny and smooth. Use immediately. MAKES: 4½ CUPS

Meringue Mushrooms 4 large egg whites 1 cup sugar Pinch of cream of tartar 1/2 teaspoon pure vanilla extract 2 ounces bittersweet chocolate, chopped 3 ounces white baking chocolate, chopped 1. Combine egg whites, sugar, and

in) simmering water. Turn off heat; stir occasionally until completely melted. Allow to cool slightly. Spread white chocolate over dark chocolate; use a toothpick to create lines from center of caps to edges. Let set completely in a cool, dry place. 7. With a paring knife, poke a

small hole in center of flat side of each mushroom cap. Dip pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set completely. Meringue mushrooms can be stored in an airtight container in a cool, dry place up to 1 week. MAKES: ABOUT 30

cream of tartar in a heatproof mixer bow1; place over (but not in) a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, about 3 minutes. 2. Transfer bowl to mixer fitted

with the whisk attachment and beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 7 minutes. Add vanilla; beat until combined. 3. Preheat oven to 200°, with

THE SWEETEST INVITATION For all the cookie recipes from this story (page 100), hover your phone here, or go to marthastewart.com/ cookieparty.

GOOD THINGS

racks in upper and lower thirds. Place meringue in a large pastry bag fitted with a large round tip (such as Ateco #806). Line 2 baking sheets with parchment, anchoring parchment to sheets with small dollops of meringue under corners. Pipe meringue on parchment, forming domes 1 to 2 inches in diameter. Pipe an elongated teardrop-shaped stem for each dome.

PAGE 28

ILLUSTR ATIONS BY BROWN BIRD DESIGN

4. Place baking sheets in oven

1 hour, then reduce heat to 175° and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more. 5. Place bittersweet chocolate in

a heatproof bowl set over (but not in) a pan of simmering water. Turn off heat; stir occasionally until chocolate is completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let set completely at room temperature. 6. Place white chocolate in a

heatproof bowl; set over (but not

HOW-TO

Fly Girls SUPPLIES Solid-color and metallic chenille pipe cleaners Hot-glue gun Doll heads (for sources, see right) Metallic baking cups Bump chenille pipe cleaners 1. Bend a solid-color pipe cleaner in half, making a 3/4-inch flat section at center for the neck; hot-glue a doll head to it. Shape remaining lengths into shoulders and arms. At end of each arm, twist the

cleaner into a 1/8 -inch loop for a hand, leaving a short tail; bend tail out for the thumb.

SIMPLY STUNNING PAGE 108

2. Bend a second same-colored pipe cleaner in half for the legs. Bend a ¼-inch foot at each end. For high heels, cut 1 inch of metallic pipe cleaner, and wrap around the ankle, under the foot, and around the toe. Repeat on other foot. 3. Bend a third same-colored pipe cleaner in half. Hang curved end over the neck and wrap the loose ends around the legs to make a 1½ -inch body. 4. Make dress: Cut a slit in the side of a baking cup, through pleating to crease at bottom. Starting at slit, cut along the crease until you’ve gone about halfway around; trim and discard cut-off pleating. You should be left with the full baking cup bottom and about half the liner’s pleating. To make neckline, hold baking cup with pleating at top, and cut a long, skinny upsidedown U into baking-cup bottom, so that curve is near pleating. Then make straps: Cut a straight line along one side of U down to pleating; cut along crease to end, and discard cut-out section. Repeat on other side. Wrap skirt around angel’s waist; hot-glue in back to secure. Put straps over angel’s shoulders, criss-cross them in back, and hot-glue to inside of skirt. 5. Bend one metallic pipe cleaner into the shape of two wings and secure by twisting in the middle. Cut a 6-inch-length of pipe cleaner for halo. Twist a small circle at one end, then secure extra length around center of wings, so halo hovers just above angel’s head. Dot hot glue on wings’ center and attach to angel’s back. 6. Cut a length of fuzzy bump chenille pipe cleaner for hair and hot-glue to middle of angel’s forehead. Hot-glue additional pieces until head is covered. THE DETAILS: Quccr pipe cleaners craft chenille stems, eyes, pom-poms set, $17 for 1,080 pieces; Kinglake colored craft pipe cleaners bump chenille stems, $8.50 for 120; and Gifbera rose-gold foil baking cups, $7 for 100, amazon.com. Spun cotton heads with faces, 20 mm, in Brown, Pink, and White, $5.50 for 8, smilemercantile.etsy.com.

HOW-TO

Tablecloth & Napkins SUPPLIES Wood blocks, 2 inches square Foam sheets, 3 millimeters thick Superglue gel, such as Gorilla Glue, or any strong glue Ruler and heat-erase or disappearing-ink fabric pen Plaid linen fabric, cut to size that will cover your table, or tablecloth, and/or linen napkins Large foam sheets or paper towels Transparent or opaque textile paint, such as Profab, in two contrasting colors Paper plates Sponge Clothing iron 1. Trace one side of a wood block onto 3-millimeter foam. Cut out foam square, then cut in half diagonally. Glue one of the resulting triangles onto one side of wood block to make stamp, as shown in illustrations A and B. Use remaining triangle to make a second stamp. Let dry completely.

2. On a firm surface, using ruler and fabric pen, mark fabric to help keep stamp at a right angle while printing. (Test pen on a small area first.) Draw a horizontal line 2 inches from edge of fabric, then add parallel lines every 4 inches above it, and perpendicular lines crossing them every 4 inches; you can also simply mark dots at the intervals. (Once you have a few prints going, they’ll become their own guide.) Remove fabric; line

MARTHA STEWART LIVING

139

The Workbook Hole punch, 1/16 inch

work surface with large foam sheets or a few even layers of paper towels. Lay fabric back on top.

$5 for 8, ncbasketworks.com. Nashville Wraps bakers’ twine, in Cherry Red, $9 for 240 yd., nashvillewraps.com.

Red waxed twine 1. Cut three basket strips, each 91/2 inches long. Lay them so outside of curve faces you. At 1/2 inch from bottom end, mark a line across a strip, as shown, left. Repeat to mark remaining strips.

3. Put a small amount of one color of textile paint on a plate. (Use transparent textile paint for lightcolored fabrics, and opaque textile paint for dark ones. We used transparent for our tablecloth, and opaque for our napkins.)

BUNDLES OF JOY 6¾"

Stockings SUPPLIES Stocking template (download at marthastewart.com/ check-stocking) Check side towels, prewashed and dried (for source, see below) C

Sewing machine and supplies Ribbon, 1/2 inch wide

4. Using sponge, dab a small amount of paint evenly onto stamp, and press evenly onto fabric. (Test stamp on a scrap of fabric first.) Repeat, rotating stamp, to form star pattern, as shown in illustration C, and create a single star or row of stars (skip center triangles for now). Let dry completely. 5. Put a small amount of othercolor paint on a clean plate. Dab a small amount of paint onto a clean stamp with sponge, and complete star pattern as shown in illustration C. Let dry completely. Iron over paint to make it washfast, per paint manufacturer’s instructions. If using fabric, finish raw edges as desired. THE DETAILS: B&J Fabrics linen pin check fabric #711316172, in Natural, $27 a yd., bandjfabrics.com. Profab transparent textile paint, in Red 35 and White 01 (used for tablecloth); and opaque textile paint, in Red 35 and Indigo 403 (used for napkins), each $3 for 3 oz., prochemicalanddye.com. Woodworks Ltd. wood square block, 2", $1.50, craftparts.com. Darice foam sheet, 3 mm, 12" by 18", in Black, $5.50, amazon.com.

1. Print and cut out stocking template. For large stocking, tape toe and leg template pieces together. For small stocking, fold one dish towel in half, so right sides are facing in and top edges are lined up. For larger stocking, stack two dish towels with wrong sides facing out and top edges lined up. 2. Lay template on top of dish towel(s) so that top edges line up. Pin template to dish towel(s), and cut out fabric, keeping the top finished edge intact. Sew fabric together as indicated on template, using a 3/8 -inch seam allowance. Turn right-side out, and machineor hand-stitch a ribbon loop to inside of stocking at top seam. THE DETAILS: JB Prince check side towels, in Blue and Red, each $26 for 5, jbprince.com.

Ornaments SUPPLIES Maple basket strips, 1/2 inch Ruler Superglue gel, such as Gorilla Glue Mini clothespins or binder clips

DECEMBER 2020

21/4"

1/2" 2. Turn strips around so that inside of curve faces you. Mark lines on one strip as shown, right: at 2¼ inches from bottom and 1/2 inch above that line; 41/2 inches from bottom and 1/2 inch above that line; and 63/4 inches from bottom and 1/2 inch above that line. (Marks will ensure ornament is centered and balanced when you assemble it.) Repeat to mark remaining strips. 3. Carefully bend ends of one strip toward each other, overlapping one end to sole 1/2 -inch mark. (The other marks should be on the inside of this loop.) Hold strip like this for a few seconds to help shape wood, then add a small drop of glue and press the two ends together. (Don’t add too much glue, or it will get messy and take longer to dry.) Secure with mini clothespins or binder clips, and let dry. Repeat with remaining strips. 4. Take two circles and place one inside the other so that they’re perpendicular, lining up marks. (You should now only see one set of lines, on inside circle.) Secure circles together at the two spots where they intersect with small drops of glue; clamp with mini clothespins and let dry. 5. Take third circle and place it inside other two, lining up marks. Secure with glue; clamp with mini clothespins as in step 4. Let dry.

HOW-TO

140

41/2"

6. Remove clothespins and erase pencil marks. Punch a hole through an intersection. Loop a piece of waxed thread through hole and knot for hanging. THE DETAILS: Suzanne Moore’s N.C. Basket Works maple basket strips, ½",

For all the how-tos from this story (page 126), hover your smartphone here, or go to marthastewart.com/ handmadeholiday.

GOOD THINGS SOURCES PAGE 23 Black spruce cones, in Small, $8 for 100, drieddecor.com. Dried fern leaves, $5.75 for 20, gardenbeautylv.etsy.com. White spruce pinecones, $7 for 40, crafts4curingcancer.etsy.com. Kuny Swiss velvet ribbon, in Coral Peach, 9 mm, $3 a yd.; and 36 mm, $3.50 a yd., suchgoodsupply.com. Ashland stem wire, 16 gauge, in Green, $2.75 for twelve 18" pieces; and Ashland floral tape, in Brown, $3, michaels.com. Krylon high-gloss metallic spray paint, in Gold Leaf, $7, lowes.com.

PRECIOUS METALS SOURCES PAGE 48 Dresden foil stars, ½" diameter, in Dark Blue, $5 for 72; assorted stars and halos, 1 ½" by 1 ½", in Dark Blue, $6 for 26 pieces; small celestial halos, 2 ½" diameter, in Light Blue, $3 for 3; large fancy filigree snowflakes, 3½" diameter, in Dark Blue, $5 for 2; pennant point trim (used on gift, bottom right), ¼" width, in Steel Blue, $3 for six 213/8" strips; large medallions, 4¾" diameter, in Steel Blue, $4.25 for 2; and celestial halo, 3 ⅝" diameter, in Light Blue (used for tree topper), $5 for 2, vintageornaments.com. Oriental Trading DIY papier-mâché diamond ornaments, 6", $3.75 for 6; and disc ornaments, 4", $13 for 12, orientaltrading.com. Factory Direct Craft papier-mâché ball ornaments, 3", $2.25 each, factorydirect craft.com. Martha Stewart Family Friendly multisurface satin acrylic craft paint, in Aqua, Jellyfish, Fish Tank, Powder Blue, and Kiddie Pool (darker colors mixed with Snowball or Gosling to achieve lighter tones), each $2.50 for 2 oz., michaels.com. Simply Solids Pantone 13-4308 Spring Blue wrapping paper, $12 for five 20"-by-29" sheets, society6.com. Tiny velvet ribbon trim, 1/8", in Light Blue, $1.50 a yd., vintageornaments.com. Offray double-faced satin ribbon, 1/8", in Spa Blue, $2 for 12 ft., joann.com. M&J Trimming velvet ribbon, 5 mm, in 02405, from $24 for 20 yd., mjtrim.com. Warehouse Craft Supplies shiny glass balls, 25 mm, in Royal Blue, $28 for 144, warehousecraftsupplies.com. Rogues Hill Heirloom authentic goosefeather Christmas tree with square base (berry tips and base painted dark green), 34", $165, rogueshill.etsy.com.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

HOW-TO

PAGE 50 Cones: Metallic paper and crepe cones, 5 ¾", in Light Blue; and 5", in Blue, each $5 for 2; and Dresden foil miniature bows, ½" by ¼", in Dark Blue, $4 for 48, vintage-ornaments.com. Lia Griffith extra-fine crepe paper, in Metallic Silver, $7.50 for a pack of 3 rolls, feltpaper scissors.com. May Arts Ribbon luster double-faced satin ribbon with woven edge, 3/8", in HA-38-04 Teal Luster, $13.50 for 100 yd., mayarts.com. For dove card, top right: Dresden foil doves, 1½" by 1½", in Dark Blue, $6 for 8, vintageornaments.com. Kunze Dresden ceramicpaper small Baroque letter assortment, in White, $8 for a 6 ⅞"-by-5 ¼" sheet, amazon.com. For tree card, bottom right: Dresden foil Christmas tree, 2⅝" by 1½", in Green, $5.75 for 8, vintage-ornaments. com. For Victorian-house card, left: Dresden foil tree, 1½” by ¾”, in Green, $4 for 10; Christmas wreath, 1¼" by ⅝", in Green, $3 for 12; Christmas wreath, 1¾" diameter, in Green, $6 for 9; pennant point trim, ¼" width, in White, $3 for six 213/8" strips; and super-petite ribbed trim, in Antique Gold (used on reverse), $3 for eight 21” strips, vintage-ornaments.com. Dresden trim windows with curtains, 1¼" by 11/8", in White, $2.50 for 6, rosemille .com. Paper Presentation matte cover paper, 8½" by 11", in Blue Feather, South Beach, and Adriatic, from $11 for 25 sheets, paperpresentation.com. Tags: Dresden foil extra-large owl, 31/8" by 1⅞", in Light Blue, $3 for 2; and trees, 1½" by ¾", in Steel Blue, $4 for 10, vintageornaments.com. M&J Trimming velvet ribbon, 5 mm, in French Blue, from $24 for 20 yd., mjtrim.com. Hershey’s Cookies ’n’ Creme candy bars, $1 each, target .com. Vases/candles: Dresden foil extralarge moon, 31/8" by 21/8", in Light Blue, $3 for 2; medium stars, ½" diameter, in Dark Blue, $5 for 72; and small celestial halos, 2½" diameter, in Light Blue, $3 for 3; vintage-ornaments.com. Dresden foil assorted mini embellishments (used for butterflies), $4.75 for 31 pieces, rosemille .com. Carte Fini Italian crepe paper, 19½" width, in Mid-summer Blue/Silver Metallic Nuance, $14 for 98½", cartefini.com. PAGE 52 Clockwise from top left: 1. Dresden foil tree, 1½" by ¾", in Green, $4 for 10; and scalloped petite trim, 3/16" width, in Aqua, $3 for six 21" strips, vintage-ornaments .com. Paper Presentation circle card, 3", in Ocean, $4.50 for 25, paperpresentation .com. M&J Trimming velvet ribbon, 36 mm, in Navy, $3.75 a yd., mjtrim.com. Simply Solids Pantone 13-4308 Baby Blue wrapping paper, $12 for five 20"-by-29" sheets, society6.com. 2. Dresden trim flower bouquet, in Dark Blue, $3.25, rosemille.com. M&J Trimming velvet ribbon, 16 mm, in Royal, $3.75 a yd., mjtrim .com. Carte Fini Italian crepe paper, 19½" width, in Mid-summer Blue/Silver Metallic Nuance, $14 for 98½", cartefini.com. 3. Dresden foil assorted mini embellishments (used for insects), $4.75 for 31 pieces, rosemille.com. Darice Glitz metallic cord, 2 mm, in Green, $2 for 15 yd., dickblick.com. Bell’occhio papier matelassé, in Aqua, $12 for 4 sheets, bellocchio .com. 4. Dresden foil small celestial halo, 2½" diameter, in Dark Blue, $3 for 3; and silver foil pressed-paper heart box, $8,

vintage-ornaments.com. 5. Dresden foil large “A Merry Christmas” script, in Silver, $3 for 6 pieces; and scalloped petite trim, 3/16" width, in Green, $3 for six 21" strips, vintage-ornaments.com. Simply Solids Pantone 13-4308 Baby Blue wrapping paper, $12 for five 20"-by-29" sheets, society6.com. 6. Dresden trim butterflies, in Light Blue, $5.25 for 18, rosemille.com. Offray double-faced satin ribbon, 1/8", in Spa Blue, $2 for 12 ft., joann.com. Amols’ crepe paper, 81.6" by 20", in Navy Blue, $4 for 10 sheets, amols.com. 7. Dresden foil large medallion, 4¾" diameter, in Steel Blue, $4.25 for 2; and pennant point trim, ¼" width, in Steel Blue, $3 for six 213/8" strips, vintage-ornaments.com. Simply Solids Pantone 13-4308 Baby Blue wrapping paper, $12 for five 20"-by-29" sheets, society6.com. 8. Dresden foil celestial halo, 3⅝" diameter, in Light Blue, $5 for 2, vintage-ornaments.com. May Arts Ribbon luster double-faced satin ribbon with woven edge, 3/8", in HA-38-04L Teal Luster, $14 for 100 yd., mayarts.com. Just Artifacts metallic crepe paper, 20", in Metallic Kelly Green, $2.75 for 2.5 m, justartifacts.net. 9. Dresden foil large fancy filigree snowflake, in Dark Blue, $5 for 2, vintage-ornaments.com. Konmay nylon cord, 1 mm, in Royal Blue, $13 for 305 yd., amazon.com. Bell’occhio papier matelassé, in Aqua, $12 for 4 sheets, bellocchio.com.

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Each nominee listed above holds stock for one or more stockholders. 11. Known Bondholders, Mortgages, and Other Security Holders Owning or Holding 1 percent or more of Total amount of Bonds, Mortgages, or Securities: None. 12. Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates). Check one: The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable. 13. Publication Title: Martha Stewart Living 14. Issue Date for Circulation Data Below: October 2020 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total number of copies (Net press run): 1,767,440 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 1,474,987 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 74,370 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 1,549,357 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 42,119 (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 2,408 e. Total Nonrequested Distribution: 44,527 f. Total Distribution: 1,593,884 g. Copies not Distributed: 173,556 h. Total: 1,767,440 i. Percent Paid and/or Requested Circulation: 97.21% No. of Copies of Single Issue Published Nearest to Filing Date: a. Total number of copies (Net press run): 2,140,000 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 1,764,136 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 94,250 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 1,858,386 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 46,024 (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 2,850 e. Total Nonrequested Distribution: 48,874 f. Total Distribution: 1,907,260 g. Copies not Distributed: 232,740 h. Total: 2,140,000 i. Percent Paid and/or Requested Circulation: 97.44% 16. Not applicable 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the December 2020 issue of this publication. 18. Signature and title of editor, publisher, business manager, or owner Chris Susil, VP/Planning & Analysis. Date: 9/21/2020. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

MARTHA STEWART LIVING

141

GOOD FINDS GIFT GUIDE

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GOOD FINDS GIFT GUIDE

BlendJet 2 is the hottest gift of the holiday season! This portable blender is powerful, quiet, waterproof & self-cleaning! In 16 colors. Free 2-Day S&H. Save up to 25% this Black Friday at blendjet.com/Martha

Remembering A last look back at popular covers and iconic moments. Thank you, loyal readers!

144

| J U N E /J U LY 1 9 9 4 | Photograph by Davies & Starr

| J U LY/ A U G U S T 1 9 9 6 | Photograph by Anita Calero

| NOVEMBER 1997 | Photograph by Simon Watson

| DECEMBER 2001 | Photograph by Christopher Baker

| APRIL 2003 | Photograph by Christopher Baker

| AUGUST 2004 | Photograph by Dana Gallagher

| APRIL 2005 | Photograph by Christopher Baker

| OCTOB ER 20 0 5 | Photograph by Gentl and Hyers

| DECEMBER 2006 | Photograph by Victoria Pearson

| OCTOB ER 20 07 | Photograph by Sang An

| DECEMBER 2007 | Photograph by Wolfgang Ludes

| FEBRUARY 2009 | Photograph by Con Poulos

| NOVEMBER 2010 | Photograph by Sang An

| JUNE 2013 | Photograph by Marcus Nilsson

| OCTOB ER 2016 | Photograph by Kate Mathis

| J U LY/ A U G U S T 2 0 1 9 | Photograph by Mikkel Vang

DECEMBER 2020

Visit cheesecakeforsanta.com for Santa's favorite cheesecake recipes.

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A Bosch kitchen combines streamlined design with appliances that simplify life. Built-in ovens with QuietClose® doors and Genuine European Convection that cook faster and more evenly. Counter-depth refrigerators with the FarmFresh System™ that keeps food fresh up to 3x longer.* Dishwashers with CrystalDry™ that deliver 60% better drying results.** It’s time to savor every beautifully designed detail of a Bosch kitchen. © 2020 Bosch Home Appliances | www.bosch-home.com/us | *As compared to a Bosch refrigerator without FarmFresh System™. Results may vary among different foods. | **Based on aggregate average drying performance of Bosch Dishwashers with CrystalDry™ on combined household load including plastics, glass, steel, and porcelain as compared to Bosch Dishwashers with PureDry™. Drying performance may vary by dish type.