Martha - May 2022 (The Final Issue)

MARTHA STEWART

RISE & SHINE Inspiring People, Places, and Spaces

FARM-FRESH FLOWERS EASY & ELEGANT BRUNCH IDEAS SPRING SUPPERS A STYLE MAKER AT HOME

Plus MAY 2022 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

CONTAINER GARDENING

C R E AT E Y O U R S PAC E .

C R E AT E Y O U R M OM EN T S. belgard.com/rooms

When Lily went back for another stack of pancakes — these are the moments that we remember. And these moments are why we created Belgard Rooms to help inspire your next hardscape project.

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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2

3

4

5

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MAY DAY

EID AL-FITR BEGINS AT SUNDOWN

EID AL-FITR ENDS AT SUNDOWN

CINCO DE MAYO

Prepare batches of homemade dog food

Go for a horseback ride

Harvest vegetables in greenhouse

Plant onion and leek seedlings

Weight training

Yoga

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9

10

MOTHER’S DAY

Plant trees

Edge carriage roads around farm

Weight training

Yoga

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Hike with Jude and Truman

Make seared artichokes with warm white-bean salad (see page 58)

Cut tree peonies to float in bowls inside

Weight training

Yoga

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Open pool and swim with Jude and Truman

Clip lilacs for arrangements

Weed vegetable garden

Weight training

Yoga

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31

Plant terraces at Skylands

MEMORIAL DAY

Take dogs on early-morning walk around the farm and photograph garden for blog

Cut spring flowers for bouquets

Brunch with Alexis, Jude, and Truman

Colleague Meesha Diaz Haddad’s and friend Lisa Wagner’s birthdays Weight training

Attend Central Park “Hat Luncheon”

Host Cinco de Mayo lunch

Make lemon curd (see page 47)

Cardio and core

Weight training

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Trim boxwood shrubs

Plant broccoli, cabbage, cauliflower, and kale seedlings

Friend Memrie Lewis’s birthday

Trade Secrets charity garden event in Lakeville, Connecticut (tradesecretsct.com)

Cardio and core

Weight training

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Plant potatoes and edamame

Take dogs on early-morning walk around the farm

Bake strawberry-andtoasted-sesame scones (see page 77)

Friend Steve Gerard’s birthday

Cardio and core

Weight training

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Continue training new Friesian horses for drives with my new refurbished carriages

Wash all Polaris vehicles

Bathe donkeys

Skylands weekend

Cardio and core

Weight training

Yoga

GABRIEL A HERMAN

| IN HER GARDEN |

POP CONCERT Martha grows pink, orange, lavender, and white azaleas on her farm. The evergreen shrubs thrive in rich, moist soil, with morning sun and afternoon shade. She keeps them mulched to help the roots stay hydrated, and fertilizes them when they start blooming in spring and again in the fall.

MARTHA STEWART LIVING

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MAY 2022

64

ROOTED IN FAMILY

A visit to Fivefork Farms in New England, where two talented generations are growing astounding organic flowers.

72

WAKE & BAKE

To start any day on a blissful note, try our quick recipes for muffins, biscuits, Danishes, and more.

78

WANDERING SPIRIT

Interiors stylist Hilary Robertson shares the Connecticut home she’s filled with unique finds from around the world.

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58

Spring for Your Supper Wondering what to cook with that gorgeous greenmarket haul? These six mains.

CON POULOS (VEGETABLES); CHRISTOPHER CHURCHILL (WOMAN; PAOL A + MURR AY (WREATH, TARTLETS); COURTESY OF MANUFACTURER (LOTION); YUKI SUGIUR A (FABRIC & WALLPAPER)

Contents

13 FROM MARTHA Leafing Through 9 Our founder’s guided tour of her favorite gardening books.

GOOD THINGS

47 28

EVERYDAY FOOD

13 Sweet May Day flowers, Mother’s Day brunch ideas, a green way to keep weeds at bay, and more.

Perfecting a Classic: A Swirl of Sunshine 47 Rouse your taste buds with our bright, tangy lemon curd.

Healthy Appetite: Pretty in Pink 50 Salmon supplies king-size benefits in these simple recipes.

GOOD LIVING Decorating: Dynamic Duos 21 To elevate any room, bring in complementary colors.

Gardening: Group Projects 24 How to choose— and fill—plant containers.

30

American Made: Screen Stars 28 Stunning wallpapers and fabrics, hand-printed in Washington State.

Tastemaker: The Icon 30 Style essentials that keep Misty Copeland on point.

Health & Wellness: Eyes, Check 32 Expert advice on protecting your vision at any age.

Beauty: Motherly Love 36 Hair, makeup, and skin-care pros share the best tips they learned from their role models.

Editors’ Picks: Here’s to Moms 40 She’ll be thrilled to open any of these indulgences.

Ask Martha 42 All your pressing questions answered.

Potluck: Grains of Wisdom 52 South Carolina chef Emily Meggett offers the secrets to her famous red rice.

What’s for Dinner?

Roundly Delicious 54 Four easy entrées featuring corn or flour tortillas.

Departments

Martha’s Calendar 1 Editor’s Letter 5 Out & About 6 The Workbook 86 Recipe Index 87 Remembering 96

| ON THE COVER |

MAY FLOWERS ‘Shirley Temple’ peonies are harvested in the early-morning light at Fivefork Farms, in Massachusetts.

For more on the flourishing family business, see page 64. Photograph by Christopher Churchill.

MARTHA STEWART LIVING

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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

Associate Publisher, Marketing Christine O'Connor

Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung Style Director Tanya Graff

EDITORIAL

ART

ADVERTISING SALES

Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Senior Editor Kathleen Renda Research Director Ann Sackrider

Art Director James Maikowski

NEW YORK

Senior Designer Emma Warren Design Production Manager Judy Glasser

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

Associate Editor Claire Sullivan FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford

DIGITAL SVP, Group General Manager, Home & Design

MÈLANIE BERLIET Vice President & General Manager Angelique Jurgill Associate General Manager Cara DiBruno Senior Food Editor Victoria Spencer Senior Editor Sarah Schreiber Associate Editor Nashia Baker Staff Writer Madeline Buiano Senior Social Media Manager Christina Park Visuals Editor David Carr Senior Video Producer Phoebe Melnick Video Producer Kelly Rockwell

PHOTO Director Ryan Mesina Editor Joanna T. García CONTRIBUTORS Hannah Dorough, Eleni N. Gage, Melañio Gomez, Fritz Karch, Ryan McCallister, Hannah Milman, Natalie Norman-Kehe, Blake Ramsey Murray, Jason Schreiber, Michelle Shih, Alexis Stewart, Silke Stoddard

MIDWEST Integrated Sales Director Brad Moore Sales Assistant Tom Russell WEST COAST Integrated Account Director Janet Yano DETROIT Corporate Director Karen Barnhart DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

PRODUCTION, CIRCULATION & FINANCE Production Director John Beard Production Manager Anna Belknap Director of Quality Joseph Kohler Color Quality Analyst Pam Powers Prepress Desktop Specialist Don Atkinson Consumer Marketing Manager Jennifer Watson Senior Business Manager Renée Scott Advertising Business Manager Zena Norbont

President, Lifestyle

ALYSIA BORSA

INTEGRATED MARKETING Creative Director Lisa Kim Associate Marketing Director Mara Weiss Marketing Coordinator Danielle Scichilone

MARTHA STEWART BRAND MANAGEMENT MARQUEE BRANDS Chief Executive Officer Neil Fiske President, Media Christian Martin EVP, Executive Director of Design Kevin Sharkey SVP, Marketing Stella Cicarone SVP, Culinary Director Thomas Joseph

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EDITOR’S LETTER

| LIVING IN MY LIFE |

JOHNNY MILLER (SCONES); COURTESY OF MANUFACTURER (BAG); CHRISTOPHER CHURCHILL (FLOWERS); DANA GALL AGHER (DAYBED); PAOL A + MURR AY (SHRIMP SAL AD)

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

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In Good Company to some degree. It’s why our parents cared so much about whom we hung out with when we were growing up—and the reason behind those after-school sp ecials on the ominous powers of peer pressure. But there are real upsides to being impressionable, too. I, for one, feel lucky to have family, friends, colleagues, and of course Martha, who inspire me daily to try new things and challenge myself. Sometimes the right kind of encouragement is all we need.

In that spirit, this issue is brimming with energizing stories of dreamers and doers, and amazing selfstarters who motivate us by example to achieve our own goals and live more boldly. Our Tastemaker, the iconic Mist y Copeland, didn’t become the first Black principal dancer for American Ballet Theatre by invitation (page 30). She harnessed her talent and drive, and broke new ground for herself and everyone pirouetting onto the stage after her. The multigenerational clan you’ll meet in “Rooted in Family” had real entrepreneurial vision when they joined forces 10 years ago to build a flower farm. Today, it’s a blooming business, with each member playing an integral role in its success. And on every other page, you’ll find ideas from the editors to ignite your own passions and help elevate your life for the better.

I think you’ll find their spirit is infect ious.

These easy baked goods for breakfast or brunch make me want to bounce out of bed in the morning.

Page 72.

WE’RE ALL IMPRESSIONABLE

2 Hint, hint. I’m not above saying what I really want for Mother’s Day. Find nice ideas in Good Things and Editors’ Picks.

Pages 13 and 40.

3 The story of the familyowned Fivefork flower farm (say that five times fast!) is truly winning. You’ll also see its blooms arranged by floral designer Ariella Chezar. Page 64.

4 Super-talented interiors stylist and world traveler Hilary Robertson shares her home and an exclusive glimpse at her brand new book, out July 12. Page 78.

5 Expand your food horizons! The 30 new recipes in this issue are sure to get you cooking.

Elizabeth Graves, Editor in Chief @ ebgraves

Letters & Comments elizabeth@marthastewart.com Subscription Help Call 800-999-6518

PORTRAIT BY LIZ BANFIELD

MARTHA STEWART LIVING

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Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO SATURATE YOUR SENSES THIS MONTH

| ON THE ROAD |

| WHY NOT? |

EAU DE SPRING

Go Steep Treat someone you love to a leisurely tea service.

In Taos, New Mexico, the sight of lilacs bursting against sun-baked adobe walls means warmer days are here again. The fragrant blooms, believed to have been imported to the area from France in the mid-1800s, inspire the Taos Lilac Festival, a weekend of live music and craft markets filling Kit Carson Park from May 20 to 22. Here, events honoring the heady flower in other locales.

Stroll the colorful grounds, then buy blossoms outside a Victorian farmhouse during Lilac Days at the Hulda Klager Lilac Gardens, once home to the nation’s top grower of the Syringa genus (April 16 to May 8).

LOMBARD, ILL. The shrubs that pioneer residents William and Helen Plum planted in the late 1800s fill their former estate, Lilacia Park. Enjoy concerts, artsand-crafts fairs, and plant sales at Lilac Time, April 29 to May 15.

boulderteahouse.com

BOSTON This year is the 150th anniversary of Harvard University’s Arnold Arboretum—and its 112th Lilac Sunday, occurring on May 8 after a two-year hiatus. Get blissfully lost in 408 plants of 179 varieties.

Savannah, Ga. Springtime Teas at the Davenports occur midweek through most of May. At this historic Federal-style home, a costumed host offers ginger cake and insights on 19thcentury tea traditions. davenporthouse museum.org

Sedona, Ariz.

The handicraft-filled Chai Spot was founded by a Pakistani woman and Italian American man who fell in love with the aromatic drink— and then each other.

Half of its profits support women’s groups in Pakistan. thechaispot.com | ON OUR BOOKSHELF |

The takeaway from these new titles: Savor every moment. In her funny and moving memoir, Left on Tenth (Little, Brown), Delia Ephron recounts the joy of finding love again after the gutting losses of her husband and sister, only to battle (and beat) cancer. The moral? Passion and friendship are vital at every age. In Snackable Bakes (Countryman Press), baker Jessie Sheehan shares 100 desserts that are oven-ready in 20 minutes or less—even her raspberry crumb-topped pie, homemade crust included. A fun, feminist charmer, Bonnie Garmus’s novel Lessons in Chemistry (Doubleday) follows singular single mother Elizabeth Zott, a brilliant chemist in a man’s world—1960s America—as she becomes an unlikely cooking-show host and the role model her daughter deserves. Mom Milestones: The True Story of the First Seven Years (Workman) is an ode to the toughest job in town. Cartoonist Grace Farris deftly illustrates it all, from “Things to Contemplate at 3 A.M.” to tricks for getting your 6-year-old to answer the million-dollar question, “What happened at school today?”

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Note: Dates listed are as of press time.

New York City At Lady Mendl’s Tea Salon, in a 1834 brownstone near Gramercy Park, the opulent service ends with a 20-layer crêpe cake. ladymendlsteasalon .com

TEXT BY ELENI N. GAGE

COURTESY OF TAOS COUNT Y CHAMBER OF COMMERCE, TAOS LIL AC FESTIVAL (TAOS); COURTESY OF PUBLISHERS (BOOKS)

WOODLAND, WASH.

Boulder, Colo.

Sit by a fountain under soaring, elaborately carved ceilings in the Persian-style Boulder Dushanbe Teahouse, a gift from Boulder’s sister city, Dushanbe, in Tajikistan.

EXCELLENT REFERENCES Martha’s gardening books include centuries of expert advice and lifelike illustrations.

From MARTHA TEACH AND INSPIRE

MAKEUP BY DAISY TOYE

Leafing Through A voracious reader since childhood, Martha has amassed hundreds of gardening books over the decades. When she moved out of her home in East Hampton last year, she transported boxes of them to Bedford, where she’s carving out space for them in her library. Here, she shares some of her favorite authors and titles, from rare illustrated volumes that spark her imagination to essential manuals that help her design, plant, and grow.

PHOTOGRAPHS BY DANA GALLAGHER

MARTHA STEWART LIVING

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FROM MARTHA

SHELF LIFE Left: A stack of go-tos. Below: Herb Garden Design,

by Faith H. Swanson and Virginia B. Rady (University Press of New England, 1984), is filled with practical garden layouts.

I

WAS BROUGHT UP to revere books. On my weekly

visits to the Nutley Public Library, I rarely missed an opportunity to borrow 5 or 10 at a time, to devour in my room after dinner dishes were done and my siblings were asleep. I started collecting them in earnest when I was a young married mother and homemaker. When a subject interested me, such as cooking, gardening, or landscape design, I’d buy as many volumes as I could afford from my neighborhood bookstores. Once I started writing my own books (my first was Entertaining, in 1982), my publisher would give me books as gifts, and I was ecstatic. My husband at the time became the publisher of Abrams, a renowned art-publishing house, and our joint collection grew and grew.

Soon after that, I started building a gardening library. I have always admired the library of the late philanthropist and passionate gardener Bunny Mellon, and the amazing collections at the New York Botanical Garden and Kew Royal Botanic Gardens, in England. I became fascinated with antique illustrated volumes,

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and met a bookseller, Glenn Horowitz, who helped me find them.

With his guidance, I unearthed rare monographs on specific types of plants and books by Humphry Repton, Capability Brown, Nicholas Culpeper, and Elizabeth Blackwell. I gathered 19thcentury works by Gertrude Jekyll and William Robinson; and 20th-century texts by English experts Beverley Nichols and Vita Sackville-West, and Americans Helena Rutherfurd Ely and Daniel Hinkley.

Until recently, I housed everything in East Hampton. Since I sold that place last year, I have been struggling to find space in my Summer House in Bedford. I already have many, many books there, but little by little I am editing them down to make room for these precious volumes that offer advice, inspiration, and instruction. Having such beautiful, valuable information at one’s fingertips is not only useful, but also a total joy.

RECOMMENDED READING Left: These classics by (from top) Elizabeth von Arnim, Helena Rutherfurd Ely, Beverley Nichols, and Louise Beebe Wilder have all influenced how Martha gardens. Von Arnim’s Elizabeth and Her German Garden (Macmillan, 1900) inspired her to design and plant her extensive peony beds, and she read all of Ely’s works when planning her first landscapes. Below: The four-volume set Commercial Gardening, edited by John Weathers (Gresham Publishing Co., 1913), contains beautifully detailed illustrations.

FINE ART Many of Martha’s books include stunning colored plates of flora, such as this Iris reticulata in The Florist, Fruitist, and Garden Miscellany (1860) and branch of ‘Early Richmond’ cherries in The Cherries of New York, by U. P. Hedrick (J. B. Lyon Co., 1915). The Auricula, by Rowland Biffen (Garden Book Club, 1951), is an in-depth guide to that primrose species.

You can find more volumes like these at abebooks.com.

MARTHA STEWART LIVING

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

ART DIRECTION BY EMMA WARREN

| CELEBRATE |

Door Prize Put a ring on spring with our twist on classic May Day flower cones. Just hot-glue dried blooms and grasses to mini grapevine wreaths, then leave them hanging on friends’ front doors and dash. The long-lasting loops will delight your inner circle. Turn the page for the details.

TEXT BY LISA BUTTERWORTH

PHOTOGRAPHS BY PAOLA + MURRAY

MARTHA STEWART LIVING

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GOOD THINGS

| FRESH STARTS |

She’ll Flip!

Floral Wreath How-to The designs on the previous page and below were created for us by contributing crafts editor Blake Ramsey Murray.

Here’s how to fashion them:

Pancakes and flowers are hallmarks of Mother’s Day, so why not combine them into an unforgettable surprise? These buttermilk flapjacks burst with edible blossoms, thanks to a quick cooking time that preserves their vivid colors. Pour the batter on a hot griddle; when the undersides are golden brown, press the petals on top. Flip, and after another minute, they’re ready to serve—in bed, of course. For the recipe, see page 87.

THE DETAILS: Pansy, dianthus, tiny verbena, micro verbena, and borage edible flowers, from $13 for 50, gourmetsweetbotanicals.com.

STEP 1

Prep a few bundles of dried botanicals: Trim assorted flowers so the stems are 2 inches in length, and grasses to 5 inches long.

STEP 2

Starting at the bottom center of the wreath and working up each curved side, tuck the stems into the grapevine.

Secure them in place with dabs of hot glue.

THE DETAILS: Simoutal natural grapevine wreath rounds, 8" (similar to shown), $16 for 4, amazon .com. Dried Nigella orientalis flowers, in Light Purple, $13 for 1.1 oz., legrenierfleuriste.etsy.com. Dried mini silver daisies, in Pink, $24 for 12 to 16; and dried Phalaris grass, in Berry, $24 for 4 oz., afloral.com.

Dried starflowers, in Pink (similar to shown), $11 a bouquet, flower fantasee.etsy.com. Dried natural Lepidium (similar to shown), $12 a bunch, rustichouse11.etsy.com.

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RECIPES BY RILEY WOFFORD

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

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1

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| SIP & REPEAT |

Fizz Ed Frost y, fruity, and super-refreshing, these pitcher drinks will have brunch guests clamoring for refills. And they can have a few tipples without getting tipsy, because they’re all low in alcohol. The colorful trio includes an effervescent strawberry-and-vodka smash topped with ginger beer; a sparkling orange margarita kicked up with mint; and a tart gin gimlet muddled with celery. Three cheers for big-batch bevvies!

1. STRAWBERRYGINGER SMASH

2. ORANGE-MINT 3. CELERY-LIME MARGARITA GIMLET

Muddle 1½ cups chopped fresh strawberries with a chopped 4-inch knob of fresh ginger in a pitcher.

Add 3 ounces fresh lemon juice and 6 ounces chilled vodka. Fill with ice and stir until cold. Pour into glasses; top with chilled ginger beer. Serve with more strawberries and thin slices of ginger.

Muddle 1 cup fresh mint leaves with 3 ounces fresh orange juice and 2 ounces fresh lime juice in a pitcher.

Add 4½ ounces chilled tequila blanco and 1½ ounces orange liqueur.

Fill with ice and stir until cold. Pour into salt-rimmed glasses; top with chilled seltzer. Serve with mint sprigs and orange wheels.

Muddle 2 cups chopped celery stalks (from ½ bunch) with 1 tablespoon super�ine sugar in a pitcher. Add 3 ounces fresh lime juice and 6 ounces chilled gin. Fill with ice and stir until cold. Pour into glasses; serve with lime wheels and celery leaves.

MARTHA STEWART LIVING

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GOOD THINGS

| RESCUE & REVAMP |

The Long View BEFORE

1. Prep Unscrew the upholstered seat base from the frame. With pliers, pull out the staples.

Use the old cushion and fabric as templates to cut new pieces of foam padding and cloth (add 2 inches all around).

When this fust y circa-1970s bench came up for sale at a furniture auct ion, home editor Lorna Aragon instantly envisioned a modern st unner. She gave the Queen Anne–st yle piece the royal treatment, sanding off its glossy finish and painting over the cherrywood with a cool, understated gray. Last, she replaced the dated damask fabric with linen in a graphic, geometric motif.

Now it’s the best-looking seat in the house—or at least in the living room.

THE DETAILS: Serena Dugan Studio Capretto fabric, in Mineral, $175 a yd., serenadugan.com. Benjamin Moore paint, in Rockport Gray HC 105, benjaminmoore.com.

2. Sand Rub off the wood’s �inish with 80-grit paper, then wipe down with tack cloth. Repeat with 120-grit paper.

3. Prime and Paint Apply primer to �lat surfaces with a foam roller, and to the ornate legs with a paintbrush.

Let dry 4 to 6 hours. Apply two coats of paint with a foam roller and a brush; let each layer dry overnight.

4. Re-cover

PETER ARDITO (PAINT); ST YLING BY LORNA AR AGON

Place the fabric pattern-side down. Center a new foam cushion in the middle, and lay the seat base on top. Starting on a long side, fold the cloth over the padding and staple to the base. Repeat on the other long side, then on each short end. Add staples every ¼ inch. Trim excess fabric, and screw the seat onto the frame.

Another striking combo: Clarke & Clarke Sissinghurst fabric, in Midnight/Spice ($108 a yd., decoratorsbest.com), and Valspar satin interior paint, in Smoky Pitch 4007-4B (lowes.com).

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MAY 2022

PHOTOGRAPH BY FRANK FRANCES

DON’T JUST PAINT IT. PROTECT IT. Made with advanced water-beading technology, Valspar Defense does more than just look great. It’s made for exceptional moisture protection.

MADE FOR MORE

GOOD THINGS

Tag Team

PAPER ROUTE

Cardboard topped with gravel will help keep this footpath pristine.

In the throes of growing season, details about what went into the ground and where can easily get lost in the horticultural hoopla.

Nip confusion in the bud with this clever tip from James McGrath, head gardener at Robin Hill, a 20-acre estate in Norfolk, Connecticut: Drop plant markers in repurposed glass jars labeled with the corresponding areas— shade borders, perennial beds . . . you get the idea. Later, go through the vessels and jot down the info in your gardening journal.

Block This Way To keep her footpaths free of weeds, Living features and garden editor Melissa Ozawa thinks outside the box—or rather, on top of it. Instead of protect ing her vegetable garden walkways with chemical herbicides or landscape fabric, she deconst ruct s cardboard boxes (accumulated from shipments during the pandemic) and lays them wherever she wants to thwart unwanted vegetation. Topped with mulch, pine needles, or gravel, they slowly biodegrade. To adopt this no-cost, eco-wise solution, remove any labels or tape from your packaging, flatten it, and lay it on the ground, overlapping the pieces slightly. Cover it up, and you’re in the clear.

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NOE DEWIT T (GARDEN PATH); RYAN MESINA (JARS)

| GREEN THINGS |

Rainbow Toucan $110

Pretty Flamingo $110

Puffin $110

These wonderful needlepoint kits were designed by Magie Hollingworth during the pandemic last year. “Stitching was my salvation” she said as it was for thousands of others. It was a lifesaver giving people a sense of normality, an oasis of calm and an escape from the news.

Needlepoint was rediscovered by a new generation of stitchers.

TOLLFREE ORDER LINE: 888 826 8600 www.ehrmantapestry.com

© Oceana/Patrick Mustain

33 billion pounds of plastic enter the ocean every year

Our ocean sustains life. But now they are being filled and killed by plastic pollution. 33 billion pounds every year.

Join the campaign to save the oceans. Oceana.org/plastics

© Oceana/Danny Ocampo

Good LIVING HOME, STYLE, BEAUTY, HEALTH

Orange + Blue

PHOTOGR APH BY ERIC PIASECKI/OT TO; INTERIORS BY BR AD FORD; ARCHITECTURE BY IKE KLIGERMAN BARKLEY

This combo can go bold— think vibrant Mexican tiles or Howard Johnson’s hotels— but designer Brad Ford went in a subtler direction, teaming walls and cabinets in Fine Paints of Europe Inspiration Collection #N51040, a hushed bluegray, with chairs and stools in a rich cinnamon.

Tone down the intensity to create a “calming, inviting space,” he says.

| DECORATING |

Dynamic Duos To raise a room’s wow factor, bring in complementary shades. Just pick any two hues across from each other on the color wheel, and you’ll see they team up gorgeously.

Read on to learn how opposites attract.

TEXT BY ELENI N. GAGE

MARTHA STEWART LIVING

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GOOD LIVING HOME

GET ROLLING Multitasker Isaac Newton �irst developed the color wheel in 1704 to categorize the visible spectrum of light. But you don’t have to be an astronomer or a mathematician to bene�it from his brilliance. Just know that if you pick colors that are directly opposite (aka complementary), the results are fail-safe and, from a decorating standpoint, pretty fabulous. The secret to successful mergers: Be open-minded.

Each color has a range of shades that harmonize with those of its partner on the other side. Any green can be simpatico with any gradation of red, from burgundy to balletslipper pink. Throw in some neutrals, and “it’s hard to go wrong,” says Ford. All the more reason you should give these colors a whirl.

APPLE OF HER EYE With its blush-pink walls (in Benjamin Moore’s Salmon Peach), the bedroom of designer Amanda Lindroth’s teen daughter could have skewed saccharine. But emerald accents, from the crisp drapery and bed skirts to the XL art, “modernize and sharpen it, and give it a sense of joy,” she says.

Red + Green For a non-Christmas riff on this twofer, gravitate toward more subdued offerings, like warm terracottas and pale pistachios. Or punctuate a space with a single hit of high-octane red: a chair with a sleek, shiny frame will look extra-chic against a celadon rug or wall.

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MAY 2022

Ferm Living Desert Lounge Chair Rest easy in a low-slung indoor/outdoor chair: The seat is made entirely of recycled plastic (in Poppy Red/Sand, $350, fermliving.com).

Arguile Cement Tiles Evoking a sun-baked Cuban coffeehouse, they have a slightly faded feel that will lend laid-back style to a �loor or backsplash (8" by 8", in Green, Blue, and Red, $10 each, lilitile.com).

Oka Pleated Madura Silk Lampshade The intricate ikat-inspired pattern on this hand-printed shade will enliven a room even when the light is off (17 ½", $195, oka.com).

PHOTOGR APHS BY JONNY VALIANT (RED + GREEN ROOM), DAMIAN RUSSELL (YELLOW + VIOLET ROOM), COURTESY OF MANUFACTURERS (OTHERS); ILLUSTR ATION BY ENYA TODD

Yellow + Violet It’s a daring pairing, for sure, but the payoff is transformative. Skip sunshine brights in favor of more nuanced hues, like green-leaning goldenrod with soft plums or lavender. Then match their lushness with rich textures, from plush fabrics to lustrous metallic �inishes.

Williams-Sonoma Montclair Swivel Chair The striking velvet seating is a onetwo punch of curvaceous lines and notice-me color (in Wasabi, $1,295, williams-sonoma.com).

Louis Poulsen AJ Table Lamp This sleek steel-and-zinc model, designed by Arne Jacobsen in 1960, introduces purple in an understated way (in Aubergine, $1,206, dwr.com).

Aurora Wallpaper The background highlights the print’s fanciful mauve-tinted birds, bamboo, and blossoms (in Chartreuse, from $255 a roll, houseofhackney.com).

“Layering different shades of a color gives a room so much more depth and complexity. ” —home editor Lorna Aragon

ALL ABOUT AMBIENCE Floral wallpaper inspired the palette in this dramatic bedroom, which mixes mustard, buttercup, amethyst, and lilac. Dark wooden furniture grounds the colors, “making the room more sophisticated,” says Lorna. The door and trim are painted in Benjamin Moore’s Millington Gold.

WIN $25K To add color to your home, visit marthastewart.com/ 25kColorHome and enter to win $25,000. For details, see page 92.

MARTHA STEWART LIVING

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GOOD LIVING GARDENING

In the Bay Area garden of landscape designer and author Rosalind Creasy, dozens of large, colorful containers house vegetables, edible flowers, and herbs.

GROUP PROJECTS You don’t need acres of land to cultivate a thriving garden.

Gather some pretty containers, get creative with what you plant in them, and then arrange in an eye-catching way.

This guide will help you choose the right vessels and sizes for your space to make easy-to-care-for displays.

TEXT BY MELISSA OZAWA

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PHOTOGRAPH BY MARION BRENNER

GOOD LIVING GARDENING

. . . AND PLANT WISELY Now, decide what to grow.

Consult tags to determine species and cultivars that will flourish in your space, such as moisture lovers or sun worshippers.

Within the proper cohort, pick a color scheme—and consider the hue and texture of the foliage, not just flowers, which may only appear for a short time. For a showstopping composition, try the foolproof formula below: Cast a “thriller,” or standout variety, as your focal point, like the bold elephant ear. Then add “filler,” something that will occupy gaps and round out the space (in this case, lavender scaevola).

Last, pick a “spiller”—the trailing or vining types that cascade over the pot’s edge (here, golden creeping Jenny and silvery dichondra). Once you’ve chosen your trio at the nursery, view it in a sunny or shady spot, depending on where you plan to display it, before buying.

THRILLER

PICK A POSSE . . .

Approach selecting containers like shopping for a sofa. What you grow may change (think throw pillows), but your pots should be sound investments that last for seasons. Start with a palette, like varying shades of warm terra-cotta or cool, steely grays, then assemble a variety of heights and shapes to keep things visually interesting, like the vignette of clay vessels shown above.

Keep in mind that smaller pots require frequent watering in hotter months—but don’t be tempted to put a small species in a large pot, because the roots can

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get oversaturated and rot.

Instead, group several in one large container. Also, if you live in a cold climate, you’ll need to move clay or ceramic pieces inside in winter (or empty and wrap them in a waterproof tarp or plastic), as the freeze-andthaw cycle will cause cracks or breaks. One exception is pots made from Italian Impruneta clay, which are frost-resistant.

FILLER

SPILLER

Classic Clay It’s a common material for planters, and runs the gamut of prices and styles. The most popular is terra-cotta, which has an elegant, old-world quality, but you can also find shades of brown, gray, and white. Clay is porous, so you’ll need to water often to keep plants hydrated (less-thirsty succulents make great occupants). Keep in mind that large pots can be very heavy.

Bergs Potter Gray Castle pots and saucers, from $18 for 4½" high, 5" diameter, white flowerfarm.com.

Seibert & Rice Artisan rolledrim pot, in frost-resistant Impruneta clay, from $65 for 6" high, 8" diameter, seibert-rice.com.

Campo de’ Fiori Berkshire planters, from $24 for 3" high, 6" diameter, campodefiori.com.

West Elm Bishop ceramic pedestal planter, in Alabaster, from $29 for 5.9" high, 5.5" diameter, westelm.com.

Bauer Pottery Biltmore pot, in Bauer Yellow, from $90 for 6.5" high, 8" diameter, bauerpottery.com.

Campania International Sem glazed planter, in Riviera Blue, from $110 for 12.2" high, 11" diameter, wayfair.com.

Martha Stewart Faux Bois planter, from $39 for 9" high, 7.25" diameter, martha.com.

Terrain Fiber Concrete Barrel pot, in Brown, from $38 for 6.75" high, 6.75" diameter, shopterrain.com.

Pennoyer Newman Roped Edge cylinder planter, from $300 for 12" high, 11" diameter, pennoyernewman.com.

Veradek Corten-steel square bowl planter, 9.5" high, 32" wide, $180, veradek.com.

Detroit Garden Works castaluminum urn, from $178 for 17.75" high, 12.5" diameter, detroitgardenworks.com.

Galvanized ring planter, from $198 for 18.5" high, 17" diameter, shopterrain.com.

Sleek Ceramic These glazed-clay containers are sealed, so they hold in moisture better than their brethren above. They come in every color under the sun, from cool cobalt to vibrant yellow to fiery red, and have a more modern feel.

Handle them with care: Like clay, they can chip or crack if knocked over or left outside in freezing temps.

CAITLIN ATKINSON (TERR A-COT TA); NOE DEWIT T (AQUA PL ANTER); COURTESY OF MANUFACTURERS (EMPT Y POTS)

Clever Composite This blend of materials—typically concrete or clay mixed with resin or fiber—can look totally natural. But the designs are lightweight, sturdy (you don’t need to worry about them cracking or chipping), and often all-weather, meaning you can leave them outside in winter. These qualities make them ideal candidates for large shrubs and trees.

Modern Metal Constructed from stainless, galvanized, or Corten steel, plus aluminum or zinc, these styles are durable and do well outdoors year-round. One caveat is that metal pots can heat up in warm temperatures, causing the soil inside to dry out quickly and scorch plants. If you live in a hot zone, position them in the shade.

The Scoop on Soil Always make sure your containers have drainage holes. (To prevent soil from pouring out, loosely cover each hole with pottery shards or a square of screening material, and clear out any debris annually so it doesn’t get clogged.) Then choose an organic potting blend geared to what you’re growing. If you’re planting cacti, for instance, use a well-draining mix designed for succulents so the roots don’t get soggy and rot. Post-planting, water thoroughly and regularly, typically when the top one to two inches of soil are dry. Since container-grown plants don’t get nutrients from the ground, feed them every few weeks with organic fertilizer, like fish emulsion. And at least once a year, replenish containers with more potting soil and top-dress them with nourishing compost.

SPECIAL ORDER Martha is also a fan of the exquisite hand-thrown clay pots of father and son artisans Guy Wolff and Ben Wolff. See them at guywolff.com and benwolffpottery.com.

MARTHA STEWART LIVING

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GOOD LIVING Alexis Hartman works exclusively with natural fibers, and donates a portion of proceeds to the Center for Biological Diversity in Tucson, Arizona.

Nasturtium wallpaper, in Meadow (left), and Matilija wallpaper, in Garden, each $225 a roll; and Brink of Summer fabric, in Imogen (left), and Tula fabric, in Sequoia, each $195 a yd., lakeaugust.com.

MARTHA S T E WA R T

American Made

LAKE AUGUST, Camano Island, Washington

“My work is like my journal,” says wallpaper and textile designer Alexis Hartman, who captures outdoor adventures past and present in her ebullient palettes and prints. No detail is too small for the native Californian to blow out: vines of nasturtiums in her mother’s Los Angeles garden, the weave of baskets made by her grandmother, kelp spotted on beach trips with her husband and kids. Hartman started her career in fashion, but switched to interiors to create things that aren’t cast aside every season. She begins each handmade design with a painting in gouache (an opaque watercolor) or a block print; then she digitizes the image, separating out each hue and imprinting it onto silk screens. The pattern gets printed by hand repeatedly onto rolls of linen or paper, one color at a time, on 50-yard tables. These days, she’s bewitched by the Scouler’s willows in her new yard in Washington State, which rustle to life when filled with singing birds. “The variations in nature are astounding,” she says. “I sit outside, see patterns, and can’t wait to start painting.” —Melissa Ozawa

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MAY 2022

PHOTOGRAPH BY YUKI SUGIURA

ST YLING BY LORNA AR AGON

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GOOD LIVING TASTEMAKER

2 3

CORPS STRENGTH “The dancers of color in this book paved the way for me. I wanted to tell their stories so they wouldn’t be forgotten.”

The Icon 1

Misty Copeland Principal ballerina, New York City

Mist y Copeland was 13, living in a San Pedro, California, motel with her mom and siblings, when she took her first ballet class at a Boys & Girls Club. It was an unassuming entry into an elite world (“the class was on a basketball court,” she recalls), but no matter: Her innate talent was unmistakable. Today, Copeland is one of the most acclaimed ballerinas in the world, with the dist inct ion of being the first Black female principal dancer at American Ballet Theatre. She’s a rarity in her field for a wealth of other reasons, too.

The st ar, who regularly sells out audiences for Swan Lake and Firebird, is the author of seven books and cofounder of Life in Motion Productions, a company dedicated to improving representation in the arts.

As her friends know, she’s also a force in the kitchen (her salsa verde is legendary) and a fashion aficionado whose closet is an A-to-Z of joyful glam (Alexander Wang to Balmain to Louis Vuitton to Zimmermann, that is). And she’s passionate about interior design and collect ing African American art. “Because I didn’t have a privileged background, I’ve always hungered to learn and grow,” she says. “Staying open to the wider world has probably made me a better artist, too.”

—Catherine Hong

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MAY 2022

7

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CITY SLEEK “‘Livable luxe’ is what my interior designer, Brigette Romanek, calls the vibe of my home.

I love that phrase!”

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Her Essentials

COURTESY OF MASTERCL ASS (PORTR AIT); PAUL BARDAGJY, COURTESY OF THE ARTIST, VIELMET TER LOS ANGELES, AND STEPHEN FRIEDMAN GALLERY, LONDON (DEBOR AH ROBERTS COLL AGE); GET T Y IMAGES (TEA, ORCHID); COURTESY OF MANUFACTURERS (OTHERS)

5

1 | Black Ballerinas “My latest book for children is a celebration of 27 dancers of color who shaped history.”

Aladdin; $20, book shop.org.

2 | Skims Essential Scoop-Neck Bodysuit, in Onyx “I live in this! Paired with skinny jeans and a hoodie, it’s my everyday streetwear.” $68, skims.com.

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WIN THIS For a chance to win this speaker, go to win .marthastewart.com on May 5. For details, see page 92.

4 | Hampton Sun SPF 30 Mineral Mist “It smells delicious and is so light— not at all sticky.” $34 for 6 oz., hamptonsuncare.com.

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MOOD MUSIC “I grew up listening to a lot of R&B and soul. It’s what I still go back to.”

18 17

3 | Le Labo Neroli 36 Eau de Parfum “I steal it from my husband. It has a unique warmth I love.” $198 for 50 ml, lelabo fragrances.com.

5 | Celestial Seasonings Peppermint Tea “I’ve never liked coffee, but I’ll have a calming cup of this any time of day.”

6 | Tiffany’s Paloma’s Graffiti Small Love Pendant, in Rose Gold “My husband gave this to me when we were dating; I never take it off.” $900, tiffany.com.

look like the Hulk!

These fit and have just the right stretch.” $228, frame-store.com.

10 | Essie Nail Polish, in Mademoiselle “A dancer’s nails have to be neutral. This has been my go-to since age 13.” $9, ulta.com.

11 | Apple HomePod Mini “We’re always telling Siri to turn on the music.” $99, apple.com.

12 | Lovers Live, by Sade “This album reminds me of the earliest days with my husband.” $5, bn.com.

13 | St~Germain Elderflower Liqueur “I add a splash to prosecco for a tiny hint of sweetness.” $35 for 750 ml, reservebar.com.

14 | Farrow & Ball Paint, in Plummett No. 272 “My hallway is painted in this, with a highgloss finish. It feels so glamorous and regal!” $115 a gallon, farrow-ball.com.

15 | Breville Sous Chef Food Processor, 12 inches “I love to cook. I make pestos, salsas, and sauces with this.” $300, breville.com.

7 | Rouge Hermès Lip Shine, in Poppy “I love how it leaves a sheer, shimmery tint.” $69, hermes.com.

16 | Twizzlers “I don’t believe in depriving myself.

They’re timeless and not too sweet.”

8 | Clinique Dramatically Different Moisturizing Lotion+ “This classic moisturizer is lightweight and unscented.” $33 for 125 ml, clinique .com.

17 | Another Mask to Hold (Mixed Media Collage, 2020),

by Deborah Roberts “Her work has such power and depth.” deborahroberts art.com.

9 | Frame Le Skinny de Jeanne Jeans, in Lupine “I have muscular legs and a small waist, so it’s hard to find pairs that don’t make me

18 | White Orchids “For holidays and my birthday, these are everywhere at home.

I can’t get enough.”

MARTHA STEWART LIVING

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GOOD LIVING HEALTH & WELLNESS

good vision from the get-go or been wearing specs since age 7, we all hope to see clearly for the long haul. Genetics play a large part in where we start out. “The more near- or farsighted your parents are, the higher your chances are of needing glasses,” says Brandon Butler, an optometrist at Studio Optix in New York City.

Then other factors come into play with age. Presbyopia, for example, which occurs when the eyes’ lenses lose the ability to change shape and focus up close, affects nearly 90 percent of people over 45. Cataract symptoms typically appear in our 60s. And run-of-the-mill dryness may seem inevitable to anyone of any age sitting in front of a computer too long.

Good news: This and other concerns are easily treatable and even avoidable. Consider the following habits to help keep your eyes healthy for years to come.

WHETHER YOU’VE HAD

Eyes, Check Your peepers show you the whole wide world.

In return, show them some love. We asked experts how to protect and care for these sensory organs every day, as well as how to handle common issues and ailments that (wink, wink) come into view as we age.

TEXT BY RONDA KAYSEN

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1. Stock Your Kitchen Just like the rest of our bodies, eyes thrive on a well-rounded diet and regular exercise. No single food (not even carrots, though they do pack visionsupporting vitamin A) holds the secret to a perfect pair, according to aptly named Cleveland ophthalmologist Craig W. See, MD. But aim to enjoy a few superfoods daily: Eggs contain zinc, which reinforces retina

PHOTOGRAPH BY MAURICIO ALEJO

ST YLING BY ANA G. GALL ARDO FOR TRIBU

ADVICE FOR THE AGES Certain changes in vision are inevitable over time, but treating your eyes correctly can prevent major issues down the line.

Remember the last time your family visited the forest? It’s a place of wonder and imagination for the whole family—where stories come to life. And it’s closer than you think. Sounds like it’s time to plan your next visit. Make the forest part of your story today at a local park near you or find one at DiscoverTheForest.org.

GOOD LIVING HEALTH & WELLNESS

health, as well as lutein and zeaxanthin, which help protect against cataracts (a clouding of the lens that impedes sight) and age-related macular degeneration (the leading cause of vision loss in people 60 and over). Foods high in vitamin C also help prevent cataracts, so load up on citrus and strawberries. And a handful of almonds or a couple of cups of spinach deliver plenty of vitamin E, an antioxidant that fights macular degeneration too.

Then get your heart pumping: A 2020 study published in the American Journal of Medicine found that cardiovascular exercise can lower your odds of developing ocular disease.

And if you smoke, quit. The habit accelerates the formation of cataracts and contributes to macular degeneration.

2. Keep Them Pristine Eyes are remarkably selfcleansing, but good hygiene is still imperative. If you wear contacts, change them daily, even if they’re marketed for extended use. “Nobody should sleep in their contact lenses,” says See; doing so can cause an infection. Always rinse them with contact solution, not water. Butler advises wearing glasses instead of contacts on plane flights, and also drinking lots of water, as the high pressure and recycled air are dehydrating and can increase the risk of infection.

Be careful with cosmetics, too. First, commit to fully removing your makeup before you hit the sack, since sleeping in it can cause inflammation or a painful sty. Never share eye makeup, and skip those testers at the counter—bacteria can grow in the containers.

Keep tabs on when beauty

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products expire, usually about three to four months after the first use. You’ll find an item’s exact shelf life, in months, on the tiny open-jar icon on the packaging. (Yes, you may need a magnifying glass to read it.) And apply correctly: Tracing eyeliner along the inner rim can clog the tiny oil glands that coat the surface of your eye, again risking inflammation or a sty. Use pencils just above and below your lash lines instead, and sharpen regularly.

3. Wear Shades Sunglasses do a lot more than save you from squinting.

Prolonged exposure to bright rays (from skiing without goggles, or sitting on the beach sans Wayfarers) can burn your corneas and cause a condition called photokeratitis, or snow blindness. It resolves itself within a few days, but you may experience headaches, eye irritation, and blurred vision. People who spend long stretches in the sun, like lifeguards and golfers, are at risk of developing a pterygium, aka surfer’s eye, a growth of gritty-feeling, fleshy pink tissue on the conjunctiva (the clear matter on the surface of the eye). So when you head outdoors, even for just a few minutes, grab large frames that offer UVA and UVB protection; wraparound styles are ideal.

Protective eyewear is also crucial to preventing physical injuries that can cause vision loss, says David M. Kleinman, MD, an associate professor of ophthalmology at the University of Rochester, in New York. Wear safety glasses or goggles when wielding power tools, hanging frames, doing yard work, or playing sports with small balls, such as squash.

4. Survey Your Screen Habits The blue light from your laptop might make it harder to fall asleep at night, but it won’t harm your vision. Too much screen time can, however, lead to computer vision syndrome, says Elena B. Roth, MD, an assistant professor of clinical ophthalmology at the University of Miami Health System, when eyes get dry and tired. (Excess tears, counterintuitively, are a sign of this condition.) An easy fix: Blink! According to the University of Iowa Hospitals & Clinics, we do it 66 percent less while we’re typing away. Also, optimize your setup. “Adjust the screen so your eyes are level with the top of it and you’re looking slightly down,” says Monica M. Dweck, MD, an ophthalmologist at New York Eye and Ear Infirmary of Mount Sinai. Gazing at that angle exposes less of your eyes’ surface area to the air, reducing overall strain. A few more soothers: Increase your text size (a separate, larger monitor will let you blow it up significantly) or, if you work near a window, install a glare-reducing filter on your screen.

Then play that old chestnut “20-20-20”: Every 20 minutes, look at a spot 20 feet away for 20 seconds. And when you sign off for the day (or anytime your eyes feel sore or irritated), switch from contacts to glasses. This helps prevent issues including hypoxia, a lack of oxygen in the cornea that can lead to redness and even vision loss, says Butler.

5. Know When to Say, “What’s Up, Doc?” Certain symptoms warrant immediate medical attention: If you experience a sudden loss of vision (even if it returns), or a curtain seems to fall across your field of vision, you could have a blocked carotid artery— go straight to your eye doctor or the ER. Floaters (gray specks or cobwebs in your vision), flashing lights, or a hazy shadow can be signs of a detached or torn retina. Severe eye pain, an intense headache, blurred vision, or redness could be symptoms of acute angle-closure glaucoma (a rapid increase in eye pressure that requires immediate medical care) or other serious issues.

Redness is also a red flag for infection. If something hits your eye, disrupting vision or causing pain or persistent irritation, get it checked out.

If you wear prescription glasses or readers, or have a medical condition that may affect your eyes, such as diabetes, lupus, or high blood pressure, ask your optometrist (who has a doctorate in optometry and examines, diagnoses, and treats your pair) or ophthalmologist (an MD who can perform medical and surgical treatments) how often you should be examined; the standard is about once a year. Otherwise, follow the American Academy of Ophthalmology’s schedule and get one comprehensive eye exam in your 20s and two in your 30s. Schedule another at 40, and then follow your ophthalmologist’s recommendations until you hit 65, at which point you should get an exam every year or two.

GOOD LIVING BEAUTY

FAMILY STYLE Martha with her mom (left) and her daughter, Alexis (right), tucked inside an Infinity White Sapphire Locket by Monica Rich Kosann on a sterling-silver chain ($465, monicarichkosann.com).

Of the millions of things our moms teach us, knowing how to look and feel our best is one of the most meaningful. Maybe it’s the way she washed her face, the just-right red lipstick she wore, or her signature scent that boomerangs you back in time—the common thread is self-care, with a big spritz of confidence. On these pages, top hair, skin, and makeup experts share essential lessons they learned from their leading women, and still follow today.

TEXT BY CLAIRE SULLIVAN

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MAY 2022

PHOTOGRAPHS BY YASU + JUNKO

ST YLING BY LILI ABIR REGEN

Motherly LOVE

QVC.COM

HSN.COM

GOOD LIVING BEAUTY

Sleep on It “I apply a thick layer of heavy lotion at night and sleep with gloves on for healthy, hydrated hands. It’s a ritual my mom followed to help the moisturizer go deep into her skin.”

Celebrate Your Smile “I learned early on that lipstick is happiness in a tube. It’s my mother’s confidence-boosting beauty secret: She would always tell me as she put it on, ‘Lipstick is instant glamour, and it will take you anywhere!’”

—Charlotte Tilbury Charlotte Tilbury Pillow Talk lipstick, in Pillow Talk Original, $34, charlottetilbury.com.

DIY MEMORIES Back in the day, these experts’ moms brought the spa home, for better or for—ouch!

Embrace Your Arches “My mother told me to never, ever touch my brows.

Of course I didn’t listen, and once tweezed them into a really thin shape. Now they’re quite sparse, and I have to spend a bit of time obsessing over them in the morning. Listen to your mothers! This lesson inspired me to create the clean brow pencil of my dreams, Bonne Brow, to make them look naturally fuller and thicker.”

—Gucci Westman, makeup artist and founder of Westman Atelier

Pare It Down “My mom had beautiful skin, and her routine was simple: She always had Pond’s Cold Cream and Oil of Olay in her medicine cabinet. I keep a jar of Pond’s [from $6, walgreens .com] in my bathroom now, to remind me of the smell of her face when I hugged her.”

—Lisa Price, founder of Carol’s Daughter

Wash Off the Day For Lula skin-care brand founder Sarah Uslan (above, right), cleansing her face before bed is non-negotiable, thanks to her mom’s insistence: “Most of my friends in college would sleep with their makeup on, and I just couldn’t— it would keep me up at night!”

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“Coconut-oil hair massages were part of my monthly routine with Mom. We’d work the oil into dry hair, let it sit overnight, then rinse in the morning. I still do them.”

—Deepica Mutyala, founder of makeup brand Live Tinted

“My mom loved manuka honey long before anyone knew about its antibacterial benefits.

She swore by it as a healing facial mask.”

—Barb Stegemann, founder of the 7 Virtues cleanfragrance brand

“My mother and grandmother would throw spa parties at home, where they’d concoct face masks with things like avocado and honey. These get-togethers impacted my use of natural ingredients when I developed my own line.”

—Skin-care brand founder Tata Harper

“We had dedicated spa nights where we’d put on our pajamas and do manicures, pedicures, and facial masks. I’ll never forget the unpleasantries of her giving me bikini waxes in the kitchen!”

—Bobbi Brown, founder of Jones Road

Look Lively “When I was a little girl, my mom applied kajal on my eyes and a small dot behind one of my ears— it’s tradition in our culture to rid children of the evil eye. I still wear dark eyeliner today.”

—Deepica Mutyala

PETER ARDITO (COLD CREAM, WATER); COURTESY OF SAR AH USL AN (USL AN & FAMILY); COURTESY OF JINSOON (CHOI & MOM); COURTESY OF DEEPICA MUT YAL A (MUT YAL A & MOM); PHILIPPE CHANTECAILLE (CHANTECAILLE & DAUGHTERS); COURTESY OF LORI TAYLOR DAVIS (DAVIS & GR ANDMOTHER)

—nail artist Jin Soon Choi (left, with Sook Ja Choi)

Sip and Soothe

Be Informed, Go Big “My mom taught me to be curious about what’s in products and where ingredients come from. Also, the magic of hot rollers and mousse for a polished, glam look: She’d wear them while getting us ready for the day.”

“My mother always had a massive pot of Earl Grey tea in the morning, and she’d dip cotton pads in the leftover tea and set them on her eyes.

I do this almost every day now, for two minutes each morning—the caffeine wonderfully depuffs them right away. I’ve passed this habit on to my daughters [from left], Olivia and Alex, too.”

—Chantecaille founder Sylvie Chantecaille

—Jonathan Van Ness, Queer Eye star and founder of JVN Hair

Scrub Simply “My German mom, Gerde, used plain water and a face cloth to exfoliate. No soap, no cleansers, just water and a cloth. It’s remained my ritual since I was a kid.”

—RMS Beauty founder Rose-Marie Swift

MAYBE NOT, MOM And now, a few lessons our pros have unlearned:

Aim for Fabulous “I was raised by my maternal and paternal grandmothers, Mary [right] and Dorothy. Mary loved to apply red lipstick to the apples of her cheeks for a rosy finish.

And Dorothy had an entire vanity of concoctions to transform her look: wigs, lashes, and black eyeliner she used to pencil in her brows. She would sit for hours, and I’d watch her for hours.

I think she’s the reason I became a makeup artist.”

—Lori Taylor Davis, global lead makeup artist for Smashbox

“Putting alcohol-based astringents and oil-free moisturizers on acneprone skin.”

—Sheena Yaitanes “Volumizing brows with a number-2 pencil.”

—Bobbi Brown “Brushing out your curls (frizz alert!).”

—Lisa Mattam, founder of Ayurvedic skin-care brand Sahajan “Lighting matches and using the burning tips to fill in my brows.”

—Jin Soon Choi

Take the Edge Off Kosas founder Sheena Yaitanes follows her mom’s technique for applying dark lipstick so it looks soft, not severe: Pat it on with a finger, and “let it bleed a little outside the lip line for a plumped, lived-in effect.”

Transport Yourself “My earliest beauty memories are related to scent. My grandmother Estée planted a lilac bush at her home in Long Island, and it still blooms each spring.

The smell always reminds me of her and of springtime, and it was the inspiration for this fresh floral.”

—Aerin Lauder

“Using smelly, chemicalbased hair removers.”

—Sarah Uslan

Aerin Lilac Path eau de parfum, from $135, esteelauder.com.

MARTHA STEWART LIVING

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GOOD LIVING SPRING FOR STATIONERY

Let her words bloom: Each thick, velvety 100 percent–cotton card in Casa Felix’s Flower Power set is printed with exuberant botanicals.

From $88 for 10, casafelix.com.

LOOK SHARP

She’ll spot her shades in seconds when they’re tucked into Spirited Cloth’s handembroidered, leather-backed Sabra Silk Eyeglass Case.

SEND HER OM

Bliss is a few breaths away: Martha Stewart’s CBD Daily De-Stress Cream calms with the aromas of neroli and ho wood and a 2 percent concentration of CBD.

$50, spiritedcloth.com.

From $20 for 20 ml, shopcanopy.com.

/ EDITORS’ PICKS /

Here’s to Moms SPRINKLE WITH LOVE

Put some crunch in her brunch with West~Bourne Pistachio Dukkah. The herbaceous blend of nuts, seeds, and aromatics is tasty on toast and yogurt alike.

They’re our biggest cheerleaders, and the hardest-working women in town.

Show your appreciation with gifts that are as stylish and original as they are.

TEXT BY HANNAH DOROUGH

LIGHTEN HER LOAD

Hay’s Maxim Bag, created by Dutch industrial designer Bertjan Pot, is woven from durable recycled-plastic strips and travels well to the market or beach.

From $65, us.hay.com.

GO FULL-STEAM

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BRIGHTEN HER DAY

GIVE A LITTLE LUXURY

Hand-printed on a soft cottonlinen blend, Utopia Goods’ Fig Blue Teatowel is a cheerful addition to any kitchen.

Milaner’s buttery lambskin Penelope Mini Woven Bag is as nimble as she is. It’s roomy enough for essentials but petite enough to throw in a tote, and also converts from a crossbody to a wristlet.

$39, usa.utopiagoods.com.

$195, bymilaner.com.

MAY 2022

Austrian spa owner Susanne Kaufmann’s hydrating Oil Bath for the Senses smells like ylang-ylang, patchouli, and lavender, and soothes on contact.

From $36 for 100 ml, susanne kaufmann.com.

COURTESY OF MANUFACTURERS

$15 for 3.75 oz., westbourne.com.

Eat, Drink, & Still Shrink Morning shake can help you lose weight the healthy way.

By Amber Rios Being a nutritionist means that companies frequently send me their products, and ask for my stamp of approval. Most of the time I dive into research, give the product a try, and send the company honest feedback about what they’ll need to change before I’ll recommend it. Plus my hectic job and my determination to stay fit means I’m always hunting for a quick and nutritious way to fill up on nutrients my body needs. So I can confidently say, “I’ve tried it all”.

Last Tuesday work was especially hectic, but I’d booked with my $200 an hour personal trainer, Tony, a triathlon winning, organic-to-the-bone fitness guy with a ten mile long track record of whipping the “who’s who” into shape in record time, so I had to go.

He noticed that my set count was down and playfully asked, “Feeling a little tired today?”, as he handed me a bottle from his gym bag. After one sip I figured that there was no way this could be healthy because the creamy chocolate flavor was just too delicious. Still, he’d never risk his reputation.

With more than a healthy dose of scepticism I decided to investigate this shake he’d called INVIGOR8.

Turns out, it’s a full meal replacement shake, which stunned me because virtually every other shake I’d researched had tasted chalky, clumpy and packed

with hidden “no-no’s” like cheap protein, tons of artificial ingredients, not to mention harmful synthetic dyes, additives, sugars, preservatives, and hormones.

And even though INVIGOR8’s full meal replacement shake cost more than many of the shakes I’ve tried, it was about half the price of my favorite salad, and the nutrition profile looked second to none.

Wanting to know more, I reached out to a few of the people who were talking about it on trustworthy fitness forums. By the next morning three people got back to me saying, “As a trainer I love Invigor8. It’s definitely helped me to have more all-day energy, plus build the kind of lean sculpted muscle that burns more fat.”

“Yes, I’ll recommend it, it tastes great, and I really like how it keeps me feeling full for hours.”

“I’m a marathon runner and a friend recommended it to me. Drinking it has become a part of my regular training routine, because my time has improved, my energy is up, and I’m thinking more clearly than ever before.”

I decided to take my investigation one step further by researching the development of INVIGOR8. I was pleasantly surprised to find out that the company went to great lengths to keep INVIGOR8 free of

harmful ingredients.

The makers of INVIGOR8 were determined to make the first natural, non-GMO nutritional shake & green superfood. The result is a meal replacement shake that contains 100% grass-fed whey that has a superior nutrient profile to the grain-fed whey found in most shakes, metabolism boosting raw coconut oil, hormone free colostrum to promote a healthy immune system, Omega 3, 6, 9-rich chia and flaxseeds, superfood greens like kale, spinach, broccoli, alfalfa, and chlorella, and clinically tested cognitive enhancers for improved mood and brain function. The company even went a step further by including a balance of pre and probiotics for optimal digestive health, uptake, and regularity and digestive enzymes so your body absorbs the high-caliber nutrition you get from INVIGOR8.

As a whole-foods expert with a thriving practice I understand the importance of filling my body with the best Mother Nature has to offer. I have always been reluctant to try new products because I was never sure of the impact they would have on my energy, and weight. INVIGOR8 is different, not only because it’s delicious, but because it helps me to maintain the energy I need to run my busy practice, while helping me to stay fit and toned. Considering all of the shakes I’ve tried, I can honestly say that the results I’ve experienced from INVIGOR8 are nothing short of amazing.

A company spokesperson confirmed an exclusive offer for Martha Stewart’s readers: if you order this month, you’ll receive $10 off your first order by using promo code “M10” at checkout. You can order INVIGOR8 today at www.DrinkInvigor8.com or by calling 1-800-958-3392.

GOOD LIVING

Ask Martha Where can I find attractive screen doors for my home?

—Irene Nebel, Manhasset, N.Y.

Living home editor Lorna Aragon is a big fan of Coppa Woodworking, a company in San Pedro, California, that specializes in solid-wood doors in a variety of designs, from simple to ornate Victorian. They can be fabricated in a range of sizes, wood types, and finishes, and shipped anywhere in the U.S. (from $190, coppawoodworking.com). “If you can’t find what you’re looking for on the site,” says Lorna, “email them a pict ure, and they’ll make one to order.”

Or for a midcentury-modern style, Lorna suggests Rejuvenation; the company offers a number of options made from Douglas fir (from $600, rejuvenation.com). And one more great source: Martha recently installed in her Maple Avenue home in Bedford a set of Pella doors, which she is very pleased with (pella.com).

LET US HELP! Hover your smartphone above to submit questions, or email them to Ask.Martha @meredith.com. Please include your full name, location, and email address. Messages become the property of Meredith Operations 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.

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MAY 2022

PHOTOGRAPH BY ERIC PIASECKI

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GOOD LIVING ASK MARTHA

HAVE A FRESH HOME | CLEANING MACHINES |

Pitcher Perfect You keep your trusty coffee maker pristine with regular vinegar-water cleanings (for a refresher on how, see our video at marthastewart.com/ cleancoffeemaker), but the inside of the glass carafe still has dark stains you can’t seem to remove. What to do?

Grab a Mr. Clean Magic Eraser (available in most supermarkets). “It’s made of melamine foam, a microabrasive that scrapes away stains without the need for any chemicals, leaving zero residue behind,” says Melissa Homer, chief cleaning officer at MaidPro. “And it won’t scratch the glass!”

Dampen one and rub the dark mark vigorously until it disappears. Then wash and rinse the coffeepot as you normally would, and get brewing.

Could Your Kitchen Use a Breath of Fresh Air? Let Us Help!

Food & Lifestyle influencer Aubrey Cota of Real Housemoms™ shares her kitchen spring deep-cleaning system.

Clear It Out From fridge and freezer to pantry, cabinets and junk drawer, time to go through and toss anything that’s past its prime.

Organize It Group like items together and arrange based on how often you use them.

Clean It Work from top to bottom, one element at a time. Let cleansers sit for 5 to 10 minutes before scrubbing or wiping to make your job easier!

—Charline Campbell, via email

“They keep best in sealed glass containers— plastic is more porous, so decant them if you can,” says assistant food editor Riley Wofford.

Put them in a cupboard or drawer rack in a cool, dry place (i.e., not next to the stove or above it), and, if you’re type A, alphabetize them for quick access. Also important: Purge periodically. “I replace any I haven’t used up within 12 months,” Riley says.

FLAVOR MAKERS In addition to salt and pepper, our food editors keep this set of herbs and spices on hand to enhance their savory cooking.

Bay leaves Cumin Dried rosemary Red-pepper flakes

Coriander Dried oregano Dried thyme Smoked paprika

—Fiona Alsusa, Wilkinsburg, Penn.

If Morris puts you off cuddling every time he opens his mouth, the issue may be his teeth. Ward off gum disease, and its pernicious effects on both his breath and his overall health, by brushing them at least every other day, says Mary Krakowski Volker, DVM, a member of the American Veterinary Dental College Advocacy Committee. Gently hold his head with your nondominant hand and lift his lips (upper, then lower) with that thumb, so you can reach the teeth in each quadrant with the other hand. “Get him used to it with just fingers, while rewarding him with petting and treats,” says Krakowski Volker. Then gradually introduce a soft children’s-size toothbrush.

(Use feline toothpaste if he likes it, but water alone works too.) If the foul odor remains even after a period of regular brushing—especially if he shows other signs of oral discomfort—head to your vet, as it could be a symptom of something more serious.

For Aubrey’s entire kitchen deep-clean routine, visit RealHousemoms.com.

44

MAY 2022

Reporting by Tina Chadha

ANNIE SCHLECHTER (SPICES); NATALIA GANELIN/GET T Y IMAGES (CAT)

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Martha’s Must-Have

Gifts for Mom 1

2

3

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1. Martha Stewart CBD Wellness Gummies, 30ct, Martha.com | 2. 2019 Vol Du Flamant Grenache Rosé, Marthastewartwine.com | 3. Martha Stewart Patterson Ceramic Cake Stand, Martha.com | 4. Kouign-Amann- 8 Pack, Goldbelly.com/martha-stewart | 5. Martha Stewart Quilted Down Puffer Vest, Martha.com

5

Everyday FOOD COOK, NOURISH, ENJOY

You can buy lemon curd, but the pasteurization process can mute its fresh lemon flavor. Ours takes just 15 minutes to prepare. Let it cool, then chill for at least an hour.

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

LEMON-CURD PHYLLO TARTLETS

| PERFECTING A CLASSIC |

A Swirl of Sunshine Spread the news! Our modernized recipe for lemon curd is light-years simpler than traditional versions: no double boiler or tempering necessary. Once it’s chilled, pipe the wonderfully tangy cream into tartlets, spread it on scones, serve dollops with granola, and layer it in ice cream sandwiches. Or just be a purist and savor it by the lip-smacking spoonful.

TEXT BY MICHELLE SHIH RECIPES BY SARAH CAREY

PHOTOGRAPHS BY PAOLA + MURRAY

MARTHA STEWART LIVING

47

EVERYDAY FOOD

BEST LEMON CURD

1. Combine the First Four Ingredients

Ingredients

2. Cook the Curd, Then Add Butter

½ cup sugar ¼ teaspoon kosher salt (we use

Place pot over medium heat and bring mixture to a simmer, whisking constantly, until bubbling in center and thickened, about 5 minutes. Remove from heat and whisk in butter. (For a thicker consistency, use 4 tablespoons; for thinner—say, for a sundae—use 3 tablespoons.)

Diamond Crystal)

In a nonreactive pot, such as enameled or stainless steel, whisk together sugar and salt.

Whisk in whole egg and yolks, then immediately whisk in lemon zest and juice.

1 large egg, plus 3 large yolks

3. Strain and Chill

1½ teaspoons finely grated lemon zest, plus ⅓ cup fresh juice (from 2 lemons)

Strain through a fine-mesh sieve into a bowl, to remove any zest and cooked pieces of egg white. (This easy move spares you the tedious tempering.) Press a piece of plastic wrap directly on surface and let cool completely, about 20 minutes. Refrigerate until thickened and cold, at least 1 hour or, in an airtight container, up to 1 week (or freeze in an airtight container up to 2 months).

3 to 4 tablespoons unsalted butter

Three Bright Ideas RICOTTA BREAKFAST BOWLS Instead of sweetening this dish with honey or maple syrup, put some zing in your morning. Spoon ricotta or finecurd cottage cheese into a bowl, top with sliced strawberries and blackberries, drizzle with lemon curd, and sprinkle granola on top.

PHYLLO TARTLETS Preheat oven to 350°. Place storebought mini phyllo shells (such as Athens brand) on a baking sheet and brush with a whisked egg white.

Sprinkle with sugar and bake until golden, 8 to 10 minutes. Let cool on sheet on a wire rack. Spoon or pipe lemon curd into shells. Serve, decorated with blueberries and fresh mint leaves.

Vibrant Variations To make a firmer curd for layering in cakes, dissolve ½ teaspoon unflavored gelatin in 2 tablespoons cold water; in step 2 above, stir gelatin mixture into thickened curd before adding butter. You can also swap in other citruses: For orange curd, replace half the lemon juice with fresh OJ and all the zest with orange zest. For lime curd, replace all the juice and zest with lime juice and zest.

48

MAY 2022

ICE CREAM SANDWICHES Scoop slightly softened ice cream— we like pistachio, strawberry or coffee— onto a store-bought waffle cookie (such as 365 brand). Drizzle with 1 tablespoon lemon curd (if it’s too thick, stir in a bit of water or lemon juice first). Top with another cookie, pressing to flatten slightly. Freeze until firm, at least 15 minutes or, wrapped in plastic in a single layer on a baking sheet, up to 1 week.

“A lot of lemon curds use only yolks. I add a whole egg for a lighter texture.”

—editorial director of food and entertaining Sarah Carey

ON THE WEB

MarthaStewart.com DAILY INSPIRATION AT YOUR FINGERTIPS

INSPIRING WAYS TO CELEBRATE MAY

| MUST-SEE VIDEO |

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Everyday Food

Mother’s-- Day Recipes

Stylish DIY Gifts

marthastewart.com/mothersdayrecipes

marthastewart.com/mothersdaycrafts

When spring produce is peaking, Living editorial director of food and entertaining Sarah Carey fully embraces plantbased dinners. Her latest videos spotlight nutritious vegetarian meals that come together in minutes.

Watch and learn how she spins ingredients like white beans, mushrooms, and kale into super-satisfying mains— then head to the greenmarket, pronto.

TUNE IN To watch new Everyday Food videos, simply hover your phone camera here (no special app required), or go to marthastewart .com/EDFyoutube.

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youtube.com/marthastewart

MARTHA STEWART LIVING

49

EVERYDAY FOOD | HEALTHY APPETITE |

Pretty in Pink Fancy some fish? Salmon truly is king. It offers lean protein, brain-supporting omega-3 fatty acids, and the protective antioxidant selenium. Plus, it helps lower blood pressure and ease inflammation. Enjoy it weekly with these easy entrées—you’ll be swimming in benefits.

TEXT BY HANNAH DOROUGH RECIPES BY RILEY WOFFORD

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

SLOW-BAKED CITRUS SALMON WITH CARROTS

“Wild and farmed salmon are both rich in fatty acids,” says Amy Lee, MD, a board-certified nutritionist based in California.

However, farmed salmon is higher in saturated fats, so if possible, go wild.

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MAY 2022

PHOTOGRAPHS BY PAOLA + MURRAY

Round out salmon with produce rich in vitamins and minerals, says Lee. Broccolini has vitamins K and C, as well as folate; sweet potatoes pack antioxidants including beta-carotene, which the body converts to vitamin A.

2. A Lean, Clean Lunch

Steamed Salmon and Vegetables Lightly cooked, still-crisp veggies retain almost as much dietary fiber as raw, says Lee. Peel 1 small sweet potato and cut into ½-inch slices. Arrange with 1 bunch Broccolini in a steamer basket and place in a large pot filled with 1 inch of water; season with kosher salt and pepper. Bring to a simmer, cover, and cook 6 minutes. Add two 4-ounce skinless wild-salmon fillets to basket; season. Cover and cook until fish is done and vegetables are crisp-tender, 8 minutes more. Meanwhile, whisk together 2 tablespoons apple-cider vinegar and 2 teaspoons each white miso, safflower oil, and chopped fresh chives; season.

Serve, drizzled over fish and vegetables.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 25 MIN. | SERVES: 2

3. A Better-for-You Burger

Salmon-Mustard Patty Wraps We like Wild Planet canned salmon, which is sustainably caught in Alaska.

1. A Fresh Feast

Slow-Baked Citrus Salmon With Carrots A low temp is the trick to juicy, evenly cooked fish— especially with less fatty varieties like sockeye or coho, which can turn dry and tough in a very hot oven.

Preheat oven to 300°. Scrub 1 pound small carrots; halve lengthwise. Toss with 1 tablespoon pure maple syrup, 2 tablespoons extra-virgin olive oil, ½ teaspoon ground cumin, and a pinch each ground cinnamon and cayenne pepper; season with kosher salt and pepper.

Arrange in a shallow 2-quart baking dish. Bake 15 minutes. Place 2 pounds wild salmon (about 1 inch thick) on top, skin-side down. Drizzle lightly with oil; season.

Slice 1 orange; layer over fish. Bake until fish is cooked and carrots are crisp-tender, 10 to 15 minutes. Sprinkle with chopped fresh herbs, such as cilantro and parsley, and serve with cooked whole-grain couscous.

ACTIVE TIME:

Drain 3 tins (each 6 ounces) wild salmon; toss in a bowl with 1 tablespoon each capers and coarse-grain mustard, ¼ cup panko, 1 large egg, ½ teaspoon kosher salt, and ¼ teaspoon pepper. Firmly press into 4 patties, each ¾ inch thick. Heat 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium.

Add patties and cook, flipping once, until golden and warmed through, 7 to 8 minutes. Lower several rainbow-chard leaves (stems removed) into simmering water until blanched, a few minutes; drain and pat dry. Serve patties wrapped in chard, with more mustard.

ACTIVE/TOTAL TIME: SERVES:

15 MIN.

4

10 MIN. | TOTAL TIME: 40 MIN. | SERVES: 6 TO 8

MARTHA STEWART LIVING

51

EVERYDAY FOOD

Grains of Wisdom Chef Emily Meggett has lived, loved, and fed folks on Edisto Island, South Carolina, for most of her 89 years. Her new book, Gullah Geechee Home Cooking (Abrams), pays tribute to her ancestors, who settled the land where they were once enslaved and created a new cuisine of fresh, deeply flavorful dishes, including the beloved staple red rice.

TEXT BY ELENI N. GAGE

Red Rice You can swap the sausage for chicken or shrimp, but don’t skip the salt pork, says Meggett.

“It gives it a whole lot of taste.

That’s what I was born and raised on, and it didn’t hurt me!”

½ pound salt pork, cut into 1-inch chunks 1 large onion, chopped 1 large bell pepper, chopped

½ cup chopped celery “I COOK FROM MY HEART, my brain, my hands,” says Emily

Meggett, who recorded her recipes not just to share a lifetime of knowledge, but to pass on the traditions of the Gullah Geechee people, descendants of African men and women forced to work on plantations on the Sea Islands, 100 or so barrier isles off the southeastern coast of the U.S. “When I was growing up, it was called Low Country cooking,” she says. “But it’s a mix of West and Central African techniques and local ingredients, like fresh seafood.”

Meggett, who has 10 children and more than 50 grandand great-grandkids, says she now lives with “my three boyfriends—the Father, the Son, and the Holy Ghost.” But she’s always ready for a crowd, like her grandmother used to say: “Don’t ever cook enough just for you, ’cause you never know who gonna come through that door.”

3 smoked sausages (about 14 ounces total) 1 can (6 ounces) tomato paste 1 teaspoon red-pepper flakes 1½ teaspoons Nature’s Seasons seasoning, plus more to taste 2 cups long-grain white rice, unrinsed

1. Fry salt pork in a large pot over

medium heat until browned, 8 to 10 minutes. Add onion, bell pepper, and celery and cook until tender, 5 to 7 minutes. Cut sausages into bite-size pieces and add to pot; cook until lightly browned, about 5 minutes. Stir in tomato paste and 5 cups water, and bring to a boil over high heat.

Add red-pepper flakes and seasoning; stir. Taste and add more seasoning, if needed.

JUST ADD LOVE

2. Add rice to pot and cook, stir-

Red rice has roots in Sierra Leone, a country known for its legacy of skilled rice farmers, says Meggett. She grew up eating it as a side with fried fish or shrimp, but it’s an excellent meal on its own, too. Here are her secrets to fluffy success.

ring frequently to keep rice from sticking, until most of liquid has been absorbed and rice is tender, about 10 minutes.

1 | Start with long-grain Carolina rice, and don’t rinse it. It’ll absorb the tomato sauce better that way.

2 | After adding the rice, test the ratio: “Bring that spoon over to you from the far end of the pot. If it comes freely, it’s going to cook soft and mushy [and you need more rice]. If it comes to you heavy, you have enough.”

3. If using a rice steamer, transfer

mixture to steamer; cover and cook over low heat 15 to 20 minutes, or until all of liquid is absorbed and rice can be fluffed with a fork. If using a pot, cover and cook over lowest possible heat, stirring with a fork as needed, 25 to 30 minutes, or until rice has absorbed all of liquid.

ACTIVE TIME: SERVES:

25 MIN. | TOTAL TIME : 1 HR.

8 TO 10

3 | When the rice is done, stir it with a fork, not a spoon, to separate each grain and prevent clumping.

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MAY 2022

PHOTOGRAPH BY CLAY WILLIAMS

RECIPE FROM GULL AH GEECHEE HOME COOKING: RECIPES FROM THE MOTHER OF EDISTO ISL AND, BY EMILY MEGGET T, PUBLISHED BY ABR AMS. TEXT © 2022 EMILY MEGGET T. PHOTOGR APHY BY CL AY WILLIAMS

| POTLUCK |

by invitation | tipsntrends, inc | info@tipsntrends.com

EVERYDAY FOOD | WHAT’S FOR DINNER? |

Roundly Delicious Corn and flour tortillas are a cornerstone of Mexican cooking, and the foundation for these four speedy recipes. Fry them up for chicken tacos, cut them into strips to top a shrimp salad, or fold veggies and cheese inside, and your evening’s a wrap.

TEXT BY HANNAH DOROUGH RECIPES BY LAURYN TYRELL

1 Crispy Chicken Tacos 2 pounds bone-in, skin-on chicken thighs, patted dry Kosher salt and freshly ground pepper 2 plum tomatoes, seeded and finely chopped (about 1 cup)

¼ cup finely chopped sweet onion, such as Vidalia 1 jalapeño, ribs and seeds removed, finely chopped 2 tablespoons fresh lime juice Vegetable oil, for frying 12 small (6-inch) corn tortillas Shredded iceberg lettuce, for serving

baking dish, season chicken with salt and pepper; roast until a thermometer inserted in thickest parts (not touching bones) registers 160°, 40 to 45 minutes. Let cool slightly.

Remove skins and bones (reserving skins); chop meat into bite-size pieces.

Toss tomatoes with onion, jalapeño, and lime juice; season with salt.

2. Heat about ½ inch oil in a small

For an a-maize-ing soft-taco upgrade, fry tortillas quickly in hot oil till their edges are crisp but they remain pliable.

Then use the same oil to cook cracklings.

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MAY 2022

skillet over medium until shimmering.

One at a time, fry tortillas until golden, about 15 to 20 seconds a side. (They should be crisp around the edges but still pliable.) Transfer to paper towels; season with salt. Fry reserved skins in oil, a few pieces at a time, until golden, about 1 minute per batch.

Transfer to paper towels (they will continue to crisp). Once cool, roughly chop into small cracklings. Fill tortillas with chicken, cracklings, pico de gallo, and lettuce; fold and serve.

ACTIVE TIME:

20 MIN. | TOTAL TIME : 1 HR.

10 MIN. | SERVES: 4

PHOTOGRAPHS BY PAOLA + MURRAY

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

1. Preheat oven to 425°. In a shallow

2 ¼ cup hot-pepper jelly 1 tablespoon grated fresh ginger 2 tablespoons distilled white vinegar 4 tablespoons vegetable oil, divided, plus more for frying Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined 2 small (6-inch) flour tortillas, cut into 1-by-½-inch strips 4 cups chopped romaine lettuce 3 cups store-bought coleslaw mix 1 cup frozen edamame, thawed and drained 1 cup mixed fresh herb leaves, such as mint and cilantro

Gingery Shrimp Salad With Crispies In a bowl, whisk together jelly, ginger, vinegar, and 3 tablespoons oil; season with salt and pepper. Place 3 tablespoons dressing in another bowl; add shrimp and toss. Heat ½ inch oil in a small, deep pot over medium until a single tortilla strip sizzles immediately when added. Fry half of tortilla strips, stirring occasionally, until crisp and light golden, about 30 seconds. Transfer to paper towels; season with salt. Repeat with remaining strips. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add shrimp in a single layer and cook, flipping once, until pink and lightly charred, about 3 minutes total. Transfer to a plate. Toss romaine, coleslaw, edamame, and herbs with remaining dressing.

Top with shrimp and tortilla strips; serve.

ACTIVE/TOTAL TIME:

30 MIN. | SERVES: 4

3 ⅔ cup labneh or Greek yogurt 1 small clove garlic, grated 3 tablespoons extra-virgin olive oil, divided, plus more for grill Kosher salt and freshly ground pepper 2 packages halloumi (each 6 to 8 ounces), cut into ½-inch planks 2 small heads radicchio or endive, cut into 1-inch wedges 1 zucchini, cut into ¾-inch slices 1 orange or yellow bell pepper, quartered and seeded 4 large (10-inch) whole-wheat or corn-flour-blend tortillas Fresh basil leaves, for serving

Grilled-Halloumi-and-Veggie Wraps Whisk together labneh, garlic, 1 tablespoon oil, and a pinch of salt. Heat a grill or grill pan to medium-high.

Drizzle cheese, radicchio, zucchini, and bell pepper with remaining oil; season vegetables with salt and pepper.

Brush grates with oil and grill vegetables, flipping once, until tender and charred in places, about 8 minutes total.

Transfer to a plate; cover to keep warm. Grill cheese, flipping once, until charred in places and hot, 3 to 4 minutes total. Blister tortillas over grill, flipping once, then transfer to a clean towel to keep warm. To serve, smear labneh mixture over each tortilla, pile with vegetables and cheese, and scatter with basil. Fold and serve immediately.

ACTIVE TIME:

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

4 8 ounces bacon, chopped 3 tablespoons extra-virgin olive oil, divided, plus more for brushing 8 ounces Yukon Gold potatoes, cut into a scant ½-inch dice (1¼ cups) Kosher salt and freshly ground pepper 1 cup sliced scallions (from 6 to 7), dark-green ends reserved 1 cup hominy (from a 15-ounce can), drained 4 large eggs, whisked 5 ounces cheddar, grated (1¾ cups) 4 extra-large (12-inch) or 8 medium (8-inch) flour tortillas Salsa or hot sauce, for serving

Breakfast-for-Dinner Burritos In a large skillet over medium heat, cook bacon, stirring occasionally, until crisp; transfer to paper towels. Remove all but 1 tablespoon fat from skillet. Add 2 tablespoons oil and potatoes; generously season with salt and pepper.

Cook, stirring, 1 minute. Add 1 cup water; bring to a boil and cook, stirring often, until mostly evaporated and potatoes are sizzling, about 8 minutes. Add scallions and hominy; cook 5 minutes. Heat remaining 1 tablespoon oil in a small nonstick skillet over medium-high. Season eggs and cook, stirring, until large curds form. Fill tortillas with potato mixture, eggs, bacon, cheese, and scallion greens, and wrap.

Wipe nonstick skillet, lightly brush with oil, and toast each burrito, 2 minutes per side. Serve with salsa or hot sauce.

ACTIVE TIME:

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

MARTHA STEWART LIVING

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May “When you take a flower in your hand and really look at it, it’s your world for the moment. I want to give that world to someone else.”

—Georgia O’Keeffe

PHOTOGRAPH BY CHRISTOPHER CHURCHILL

MARTHA STEWART LIVING

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SEARED ARTICHOKES with WARM WHITE -BEAN SALAD

Have a Heart For a vegetarian meal with a dashing hero on the plate, consider the artichoke. Steamed and then seared, the halves are both meaty and satisfying. The rest of the dish cooks in the same pan: You fry two slices of torn-up bread (homemade croutons are vastly underrated—they’re like French fries without the guilt), then make the warm bean salad. The celery stays crunchy, its leaves add freshness and fragrance, and vinegar and pepper flakes add bite. Last up: tangy lime mayonnaise, for swirling into the beans and dipping the artichoke leaves.

FOR YOUR When the market is brimming with vibrant seasonal produce, eating well is darn near effortless. These quick and delicious dishes coax out the delicate flavors of artichokes, asparagus, fava beans, and leeks, and lend any night of the week an easy elegance. Give them a spin to feel instantly nourished—mind, body, and spirit.

PHOTOGRAPHS BY CON POULOS TEXT BY MICHELLE SHIH RECIPES BY LAURYN TYRELL

PASTA with FAVAS, SHRIMP & FRESH CHILE For all the recipes in this story, see page 87.

Make Pasta Pop Are you a fava-bean fan? Here’s one way to find out. Like a cross between asparagus and split peas, favas exemplify spring and are oh-so-fleeting. Our speedy main is dead simple to make and really lets them shine.

Cooking the blanched beans in pancetta fat wakes up their flavor. Then you set them aside and throw in shrimp for a fast sizzle before adding the beans (and a sliced Fresno chile) back in with the drained noodles.

Make sure to cut the shrimp in half lengthwise: This way, they’re thin enough to cook through from the residual heat of the pasta—and they’re bite-size, so you get all the dish’s flavors in every mouthful.

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GRILLED LAMB CHOPS with RHUBARB COMPOTE & ASPARAGUS

Punch Up the Jam Rhubarb often takes the expressway to dessertville, but try it in this entrée—the stalk’s tartness is a wonderful foil for grilled meats.

Here, it’s cut up and quickly simmered with sugar, vinegar, chopped ginger and garlic, and star anise into a bold agrodolce (a sweet-andsour compote). Then you grill lamb chops (or pork, if you prefer) preseasoned with crushed fennel seeds, salt, and pepper alongside asparagus spears.

Toss watercress with lime and salt for a bright, fresh crunch, and pile it on. Did someone say, “Dinner party”?

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Cause a Stir Fantastically fresh greens deserve a pot of gold. Inspired by the Persian herbed-rice dish sabzi polo, our verdant, turmeric-tinted soup is bursting with spinach, parsley, and dill. Rice absorbs some of the liquid for a broth with body, and cubed potato gives you more to sink your teeth into. The final touches make an exponential difference: Yogurt adds creaminess, cumin-infused oil tastes earthy (plus, the seeds crunch pleasantly as you bite into them), and a squeeze of lemon juice is essential. Recipes often say to season with salt to taste, but nothing energizes a dish like a dash of acidity.

HERBY SPINACH & RICE SOUP with TURMERIC

GREEN-GODDESS CHICKEN & SALAD

Carve a Masterpiece Salad dressing is usually the last thing you make before dinner, but in this case, it comes first. That’s because most of our herb-filled green goddess serves as a marinade for a roast chicken, tenderizing the meat as it soaks all afternoon (or day, if you’re a really early bird, or overnight) and contributing to its deeply golden-brown finish in the oven.

As it rests, assemble a Cobb-ish salad that packs plenty of crunch, thanks to bacon lardons, sliced radishes, Little Gem lettuce, and sugar snap peas.

Turn the Tide This stove-top-braised halibut has all the savory depth of bouillabaisse sans all the classic stew’s steps: You don’t have to make your own seafood broth or rouille, or source a variety of rockfish. Just simmer leeks with cherry tomatoes, chicken broth, and vermouth until they turn sweet and tender.

(This mixture is scented with saffron, which you grind with a bit of salt and hot water to help stretch the ethereal spice worth its weight in gold.) Then tuck in the fish to cook in minutes.

Credit to the French for the inspired combo of wine, butter, and broth— it alchemizes into a cozy sauce that makes this dish magnifique.

Art direction by James Maikowski; food styling by Steve Pearce; prop styling

by Sage Creative Co.

WHITE FISH with BRAISED LEEKS & SAFFRON

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DAWN PATROL Beginning shortly after sunrise, the Fivefork Farms team harvests peonies three times a day. After each haul, they prep the stems in their barn for CSA members and farmstand customers. These ‘Shirley Temple’ peonies are one of more than 40 varieties they grow.

For the longest vase life, Grace Lam suggests cutting them in the “marshmallow stage,” when the buds feel soft to the touch but the blooms aren’t fully open.

ROOTED IN FAMILY

TALL ORDER

A decade ago, Grace Lam and her parents and four siblings started growing flowers organically on their New England farm. And every spring since, their hard work comes to glorious fruition when the fields erupt into lush, vivid color. Learn how this tightly knit crew built a thriving business, and what makes their blooms so extraordinary.

PHOTOGRAPHS BY CHRISTOPHER CHURCHILL | TEXT BY CHRISTINE CHITNIS FLORAL ARRANGEMENTS BY ARIELLA CHEZAR

“I love this dance of yellow and dusty-rose tones,” says Berkshiresbased floral designer Ariella Chezar of this lofty creation. She used a footed compote, which lifts the flowers so they can drape over the sides, and then purple ninebark

branches and heuchera leaves to establish a triangle shape. She added ‘Athena’ and ‘Clouds of Color’ peonies to form a base and filled it in with butterfly ranunculus and grasses for texture.

THE DETAILS: KleinReid Sandy large bowl, $320, kleinreid.com.

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over Fivefork Farms in Upton, Massachusetts, luminous rows of ‘Lemon Chiffon’, ‘Etched Salmon’, and ‘Pastelelegance’ peonies reflect the colorful sky. Grace Lam surveys the scene and remembers a time when flowers were precious in her mom’s yard. Growing up in Randolph, outside Boston, she and her four siblings—oldest sister Ping, brothers Lyh-Rhen and Lyh-Hsin, and twin sister Joyce—were always scolded for launching their soccer ball into their mother’s garden. “She would get so upset when we hit the peonies,” Grace remembers with a laugh. “We’d tape the stems back together in the hopes that she wouldn’t notice.” The Lams’ plot teemed with tomatoes, bitter melons, Chinese okra, and more, providing plenty of food for the large, multigenerational immigrant family. (Daniel, their father, is a refugee from Cambodia, and mom Helen fled China in the 1950s to Hong Kong before moving WIDE APPEAL to the U.S.) And Helen would tuck flowers “There’s such a diversity of floral choices in spring—it’s heaven,” says Chezar. For this among those beds, too, offering a different pastel display, she mixed ‘La Belle Epoque’, kind of nourishment.

‘Aveyron’, ‘Chinatown’, and ‘Apricot Beauty’ From an early age, Grace loved the tulips, massaging some of the petals open garden and its accompanying chores: for fullness, then added anemone, dogwood, choosing seeds with her mother and and ranunculus. “It’s hard to argue with the shape of your vase,” she says of this narrowgrandmother, harvesting, even weeding. necked style. “The small, circular opening After college in Atlanta and three years forces the flowers to be fairly vertical, so working long hours on Wall Street (where I used a dogwood branch to open it up.” she spent lunch breaks reading farm blogs and seed catalogs), she lost her job in a round of layoffs, and quickly found an internship on a vegetable farm near her The farm thrums with activity yearparents’ home. She started looking for her round: There’s snow to be scraped from own plot to tend, but Lyh-Rhen, who was the high-tunnel structures in January, working at a Boston floral studio and had 30,000 dahlia tubers to be planted beginnoticed a new interest in American-grown ning in May, and 60,000 daffodil and flowers, suggested she join that burgeon- tulip bulbs to get in the ground come ing movement instead. In 2012, Grace and November. The work pays off each spring, her family pooled their resources to buy a when the fields explode with blossoms.

38-acre farm in Upton, about an hour away. The Lams use organic growing methods, Restoring the property’s timeworn including integrated pest management farmhouse and antiquated infrastructure and regenerative soil practices. They’ve to working order was grueling. But the experienced the hottest, wettest, and drisiblings were up to the challenge. “Know- est periods on record in New England ing what our parents went through to since starting a decade ago, which has build a life here empowered us to take only strengthened their commitment to this on,” says Lyh-Hsin, who runs day- sustainability. “What you put in is what to-day operations with Grace. The name you get out, especially when it comes to Fivefork represents the five Lam kids. the soil,” Grace says.

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S THE SUN FADES

Fivefork sells directly to local markets and has more than a thousand CSA members. Rain or shine, customers crowd the farmstand on Saturdays to explore the display garden and buy bundles of just-picked blooms. “We’ve always focused on sourcing varieties that set us apart—flowers that can turn a design into something special,” says Grace. Lithe butterfly ranunculus, longstemmed sweet peas, and voluptuous peonies are just a few signature finds.

Another focus is giving back. The Lams have raised relief funds for fellow farmers and nonprofits, and they hire local refugees. “What they do is next-level magic,” says floral designer and loyal client Ariella Chezar. “Their flowers feel exceptional, and it comes down to how much they care.”

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HELPING HANDS 1. To grow sweet peas, Grace employs the labor-intensive cordon method: She isolates a single shoot from each plant and ties it to an upright support system, which can be extended as it grows. She also removes side shoots so each can focus its energy into a single, extra-long stem. 2. Older brother Lyh-Hsin, who previously worked at Habitat for Humanity, helps maintain the farm’s machinery and building infrastructure. Here, he takes a moment to harvest an armful of peonies. “We were prepared for the hard work of farming,” he says. “What’s been unexpected is the community support and the impact our flowers have on our customers’ lives.” 3. The farm staff plans the week ahead on a chalkboard, tracking CSA pickup locations and delivery schedules. 4. Lyh-Rhen and Joyce greet farmstand customers. 5. Buckets of delicate, fluttery ranunculus are ready to be cut and bundled.

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4

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RARE BEAUTIES Bred in Japan and grown for production in Holland, butterfly ranunculus only became available to the U.S. commercial trade in the past few years. Fivefork Farms jumped at the chance to grow them, but doing so in New England’s cold climate is no small feat. To have them ready in May, for

example, Grace and her team start rehydrating the corms in the farm’s greenhouses in midDecember and then plant them in flats. When they sprout a couple of weeks later, the family transplants them to the ground under high tunnels.

Blooms like these fiery ‘Hades’ can be harvested in time for Mother’s Day.

LUSH LIFE A weathered copper urn anchors an ombré bouquet designed to showcase a rainbow of ranunculus.

To create this organic shape, Chezar followed the natural bend of the blossoms, layering them in at different heights. “Think about how flowers bloom in the field,” she says.

“They never grow at the exact same height; some are short, tall, curved, straight. When you mimic that in an arrangement, it looks more alive.”

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A GROWING FAMILY From left, Joyce Lam, Ping Bailey, Grace Lam (holding her niece, Elsie Bailey), Daniel and Helen Lam (center), Lyh-Rhen Lam, LyhHsin Lam (in overalls), and Ping’s husband, Stuart Bailey. Grace and Lyh-Hsin work full-time on the farm, and Ping, Joyce, and Lyh-Rhen bring unique skills to the business. Ping, who works in biotech, focuses on marketing and big-picture strategy, while Joyce, a managing director at Citigroup, handles the finances.

Lyh-Rhen, visual and merchandising director at Tatte Bakery & Café in Boston, lends his expertise to the farm’s logo, branding, and website. Dad Daniel (aka chief farm ambassador) still makes the farm’s CSA deliveries to the greater Boston area and happily directs traffic at the farmstand, greeting every visitor with a warm smile. Helen, the family’s original green thumb, guides the farm’s growing practices (fiveforkfarms.com).

Art direction by Ryan Mesina.

Prop styling by Tanya Graff.

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COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB For all the recipes in this story, see page 89.

CRUMB & CRUMBER It looks fancy, but this streusel-topped marvel is a blessedly low lift—you don’t even need to pull out your mixer. The cake is extra-tender thanks to a reverse-creaming technique: Rather than beating together sugar and butter and adding flour, you mix the dry ingredients and sugar first, then cut in the butter with your fingers (think piecrust dough, but finer). This ensures that each bit of flour is coated in creamy butter, which impedes gluten development for a pillowy texture. Yogurt in the batter adds moisture and tang, and a hazelnut topping caps things off with heavenly crunch.

WAKE & BAKE CROWN JEWELS Strawberry and rhubarb are a pair for the ages, but the rosy stalks play well with others, too.

In fact, blueberry and rhubarb are a stellar combination in these delectable muffins, with the former’s earthy sweetness balancing the latter’s bright punch.

Reserve a little fruit to plunk on top of the batter, and sprinkle each cup with sugar: It melts in the oven and cracks as the muffins rise, forming a sweet and shimmery surface.

BLUE-BARB CORN MUFFINS

Our recipe for an amazing morning begins with warm treats fresh from the oven.

Each of these sweet and savory goodies calls for just a handful of ingredients, and most come together in a single bowl. So even on a weekday, homemade happiness awaits.

PHOTOGRAPHS BY JOHNNY MILLER | TEXT BY JENNY COMITA | RECIPES BY SARAH CAREY

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TOAST OF THE TOWN A flavor cross between the world’s best breakfast sandwich and a classic egg-and-cheese strata, this centerpiece makes any brunch celebratory—and you can prep it up to a day in advance. Partially roast bacon and tomatoes, grate cheddar cheese, and whisk together eggs and milk. Then dip dried-out bread in the liquid, tile it on a sheet pan, and pile everything else on top.

The next morning, slide the whole shebang in the oven and watch it puff up dramatically into a sliceable feast.

BACON, EGG, AND CHEESE BAKED FRENCH TOAST

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EASY CHEESE-ANDJAM DANISHES

FRAME WORTHY These quick ditties aren’t technically Danishes, since they don’t involve yeasted dough. But nobody will get hung up on semantics when you set the cream-cheesefilled, fruit-swirled beauties on the table. A sheet of storebought puff pastry, cut in half, forms the super-flaky bases, and a few spoonfuls of jam (we used apricot, but orange marmalade or strawberry would also be marvelous) sweeten the deal. If you’re feeling extra, drizzle on a glaze of butter, confectioners’ sugar, and lemon juice once they cool.

BEST IN DOUGH With their craggy exteriors and cakey middles, cheesy buttermilk biscuits are the breakfast equivalent of a warm embrace. These golden hunks can be made two ways: with crumbled sausage (or bacon) and Gruyère (left), or with feta and dill (right). Both options are deeply flavorful and unapologetically rich. And because they’re scooped straight from the mixing bowl onto a baking sheet—no shaping or cutting required—you can whip them up while still halfasleep. Get a batch into the oven, then sip your coffee as the magic happens.

SAVORY DROP BISCUITS

BONUS POINTS These simple scones double down on sunny strawberry flavor. Freeze-dried berries get chopped and added to a mixture of flour, sugar, sesame seeds, baking powder, and salt. (The seeds offer texture and nuttiness.) Then, once butter is cut into the dry ingredients, fresh berries join the party. You pat the dough into a round, slice it into wedges, and bake. Done! Think beyond the weekend, too: You can freeze these baked or unbaked, and ferry them straight to the oven for an elegant any-day treat.

STRAWBERRY-ANDTOASTED-SESAME SCONES

Art direction by James Maikowski; food styling by Sarah Carey; prop styling by Tanya Graff.

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ORGANIC CHEMISTRY

Some people would have painted our living room’s chestnut walls and floors white. That would have been tragic, because this space gets the most magical light. Even with all the wood, it never seems dark.

I’m obsessed with sofas and am never not researching them. I didn’t expect to buy one in blue linen, but this Cisco Home style was extremely comfortable and on sale at ABC Home. The metal-slat coffee table is a shelf from an industrial fridge, with marble slabs on top to make it more user-friendly.

WANDERING

Spirit 78

Hilary Robertson is a sought-after interiors stylist, an intrepid globe-trotter, and a British expat with an eye for synthesizing far-flung finds into warm, eclectic spaces. Her latest book, Nomad at Home: Designing the Home More Traveled, features 10 dwellings that exemplify her approach. In her own words, the creative dynamo shares a sneak peek of her weekend retreat in Connecticut, and the journey she and her husband have taken to settle into the 1800s schoolhouse—until their next big adventure, that is.

PHOTOGRAPHS BY DANA GALLAGHER

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MOVING PARTS Below: Our living room’s sunny bay window is the perfect spot to lounge on a Danish daybed, such as this one from Menu. I’m fond of daybeds because of their long, slim shape, and because they’re easy to move around. I like the pillow, from Küdd:krig Home, for its abstract design. Right: I prefer kitchens that don’t scream “kitchen.” It’s a room, not just a place for cooking, and I didn’t want it to look like a lab with cupboards on the wall. The red-oak

freestanding cabinets, made by Coquo, are removable, separate pieces of furniture, which is great for nomads—you can take them with you when you leave. My husband added the marble work surfaces. He’s a big cook, and obsessed with those skillets; he gets very cross if they’re washed incorrectly. I hate recessed ceiling lights in kitchens, so we added the swing lamp, which is a copy of a vintage version.

The speckled off-white glazed ceramic tiles are from Clé.

See the inspired spaces in Hilary’s new book, out July 12 and available for preorder now. Excerpted from Nomad at Home: Designing the Home More Traveled, by Hilary Robertson, published by Ryland Peters & Small, 2022.

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much of my life wondering where I should live, so much so that it rarely occurs to me to stay still.

But six years ago, I knew my family needed a weekend place in the countryside to escape the summer heat of New York City. My husband, Alistair, and I, both interior buffs, attempted to buy enormous derelict houses upstate, and couldn’t find anything. Then Al randomly found this property in Connecticut. A schoolhouse from the 1800s, it was an intriguing, undone sort of place, with eccentric corners and a European feel. There was a large kitchen extension, an orangery (sunroom), a tiny unfinished guesthouse that was a glorified shed, a serpentine garden wall, and four acres to mow. Sign us up!

We bought it without further ado. There were plenty of projects ahead. The unfinished knotty-pine walls would require many coats of white paint, the basic kitchen needed cabinets and countertops, and the bathroom with the glossy red paint was so hideous it might defeat us. My husband, who relaxes by mending HAVE SPENT

or building things, spent endless weekends with a sledgehammer and a paint gun. I’m more of a horizontalist, so I reclined on the sofa and planned the more decorative aspects. I aimed for a European modern country look, a blend of all the places where I had either lived or dreamed of living, from Norway to Sweden to Denmark. There is a vase from Tunisia, a bamboo lantern from Singapore, and a Danish–inspired leather campaign chair.

Many of the pieces we picked up at flea markets and junk shops.

It has a cozy, rustic, Scandinavian, eclectic-English aesthetic that all just comes together.

If you were to drop in for the weekend, you might happen upon our bohemian salon in action. All our friends would be gathered, and we would be comparing notes about our travels over violet macarons and wild-crafted kombucha. We would talk about where we’ve been, and where we are going to next: Tuscany or Tripoli, Porto or Patagonia—wherever we can create that elusive rest home for retired nomads.

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CALM QUARTERS

The walls in the guesthouse are knotty pine—a look that is making a comeback, but not for me. I had Al paint them all white. The CB2 metal bed is a hand-me-down from a friend. I like to dress it in layers of wool and linen from Parachute, in colors inspired by the landscape outside: rust, charcoal, and cinnamon. The chubby chair is from Jack Rabbit Studio, and the nightstand is a CB2 outdoor table. Opposite: A second-floor bedroom in our main house is just big enough for a bed and an ad hoc desk made from an old door perched on trestles. The bamboo lantern arrived via Etsy from Singapore.

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SPA RETREAT

Our guesthouse’s bathroom, with its 20-foot ceiling, plasterboard walls, and concrete tub, was a labor of love. Getting the plumbing under the existing flagstone was an ordeal, and it took us a while to decide how to configure it. But as we are soakers, we placed the tub at the far end so there’d be a view out the window.

The elongated black-marble trough sink was made in Portugal and intended for the kitchen, but it was the wrong size and landed here. The faux-rattan lantern is from Article.

LEAF MOTIF

The orangery, with its brick floor and walls finished in a white limewash, is sometimes a dining room and sometimes an extra bedroom. We change it around, but the jungle of plants, including fig, olive, and lemon trees, is always happy here. The carved white wooden chair is from Beck & Cap; the daybed is a shelf from an industrial fridge, which I topped with an Urban Outfitters cushion; and the felt pendant overhead is from Menu.

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The Workbook | RECIPES FROM THIS ISSUE |

Two great reasons to jump out of bed in the morning: biscuits studded with sausage and Gruyère (left), and warm feta-anddill renditions. See the recipes, page 90.

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MAY 2022

PHOTOGRAPH BY JOHNNY MILLER

Recipe Index

GOOD THINGS

SPRING FOR YOUR SUPPER

PAGE 14

STARTERS, SALADS, SOUPS & SIDES Herby Spinachand-Rice Soup With Turmeric 88

White Fish With Braised Leeks and Saffron 89

Red Rice 52

BEVERAGES

MAINS

Celery-Lime Gimlet 15

Bacon, Egg, and Cheese Baked French Toast 90 Breakfast-forDinner Burritos 55 Crispy Chicken Tacos 54 Gingery Shrimp Salad With Crispies 55 GreenGoddess Chicken and Salad 88 GrilledHalloumi-andVeggie Wraps 55 Grilled Lamb Chops With Rhubarb Compote and Asparagus 88 Lemon-Ricotta Breakfast Bowls 48 Pansy Pancakes 87

PAGE 58

Steamed Salmon and Vegetables 51

Orange-Mint Margarita 15 StrawberryGinger Smash 15 DESSERTS Cocoa-Swirl Coffee Cake With Hazelnut Crumb 89 Lemon-Curd Ice Cream Sandwiches 48 Lemon-Curd Phyllo Tartlets 48

Seared Artichokes With Warm White-Bean Salad Pansy Pancakes 2 cups unbleached allpurpose flour 2 tablespoons sugar 11/2 teaspoons baking powder

1/4 teaspoon baking soda 1/2 teaspoon kosher salt (we use Diamond Crystal) 2 cups buttermilk, room temperature 1 teaspoon fresh lemon juice 2 large eggs, room temperature 2 tablespoons unsalted butter, melted, plus more for serving Vegetable oil, for cooking

OTHER

Edible pansies or other flowers, for topping

Best Lemon Curd 48

Warm maple syrup, for serving

Blue-Barb Corn Muffins 89 BreakfastSausage-andGruyère Drop Biscuits 90

Pasta With Favas, Shrimp, and Fresh Chile 87

Easy Cheeseand-Jam Danishes 90

SalmonMustard Patty Wraps 51

Feta-and-Dill Drop Biscuits 92

Seared Artichokes With Warm WhiteBean Salad 87

Strawberryand-ToastedSesame Scones 92

Slow-Baked Citrus Salmon With Carrots 51

Toasted Cumin-Seed Oil 88

1. In a large bowl, whisk together

flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, lemon juice, eggs, and butter.

Add to flour mixture and stir until just combined with a few lumps remaining (do not overmix); let stand 10 minutes.

2. Heat a large nonstick skillet or

griddle over medium; add a drizzle of oil, then wipe with a paper towel, leaving behind a thin film.

Working in batches, add heaping 1/4 cups of batter to skillet and cook until bubbles form on surface, edges set, and undersides are golden, 3 to 4 minutes a batch.

Arrange pansies over tops of pancakes, then flip and cook 1 minute more. Serve with butter and syrup.

ACTIVE TIME: 20 MIN. SERVES: 4

| TOTAL TIME: 35 MIN.

The artichokes can be steamed and refrigerated in an airtight container up to three days ahead.

Kosher salt and freshly ground pepper 2 large or 4 small artichokes (11/2 pounds total) 1 lime, halved

1/2 cup mayonnaise 1/4 cup extra-virgin olive oil, divided, plus more for serving 2 slices (each 1/2 inch thick) rustic sourdough bread, torn into small pieces (about 2 cups) 3 cloves green garlic, or 2 cloves regular garlic, sliced (about 1 tablespoon) 2 cups cooked white beans (or a 15-ounce can), plus 11/2 cups bean-cooking liquid or water

1/2 cup thinly sliced celery hearts, plus 1/4 cup pale-green inner leaves

1/4 cup fresh parsley leaves, plus more for serving 1 tablespoon red-wine vinegar

1/4 teaspoon red-pepper flakes, plus more for serving (optional) 1. Fill a large pot with 1 inch water

and bring to a simmer; season generously with salt. Using a serrated knife, trim top third off each artichoke and rub all over with one lime half. Place artichokes in pot, stem-sides up; cover and cook until hearts are easily pierced with the tip of a knife, 20 to 30 minutes (depending on size). Let cool slightly, then halve artichokes and scoop

out chokes. Stir together mayonnaise and juice of remaining lime half; season lightly with salt.

2. Heat 2 tablespoons oil in a

large straight-sided skillet over medium. Add bread and cook, stirring, until golden and crisp, 5 to 6 minutes. Transfer to paper towels; season with salt. Wipe skillet clean; swirl in remaining 2 tablespoons oil. Season artichokes with salt and pepper; add to skillet, cut-sides down. Cook until golden, 1 to 2 minutes.

Transfer to a plate.

3. Add garlic to skillet and cook

until fragrant and just golden, about 30 seconds. Carefully stir in beans with cooking liquid; season (there will be some steam and spattering). Bring to a simmer and cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Remove from heat and stir in celery, parsley, vinegar, and red-pepper flakes.

Transfer to bowls, top with artichokes and croutons, and serve with lime mayonnaise and more oil, red-pepper flakes, and parsley.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

25 MIN. | SERVES: 4

Pasta With Favas, Shrimp, and Fresh Chile 2 pounds fava beans in pods Kosher salt and freshly ground pepper 1 pound fresh long pasta, such as tagliatelle, or 12 ounces dried spaghetti 6 ounces pancetta, cut into 1/4-inch pieces (1 cup) 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling 3 large cloves garlic, thinly sliced 1 pound large shrimp, peeled, halved lengthwise, and deveined 1 Fresno chile, thinly sliced 1 lemon, halved 1. Prepare an ice-water bath.

Remove favas from outer pods and cook in a pot of salted boiling water until they float, 1 to 2 minutes. Transfer to ice-water

MARTHA STEWART LIVING

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The Workbook bath; drain. Pinch tops of favas and squeeze out bright-green beans; you should have about 1¼ cups.

(Blanched beans can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months.)

2. Cook pasta in a large pot of

salted boiling water until al dente, about 2 minutes for fresh, 8 to 10 minutes for dried. Reserve 1 cup pasta water, then drain.

3. Meanwhile, in a large straight-

sided skillet, heat pancetta with 1 tablespoon oil over medium. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Add fava beans and stir to coat; season with salt and pepper. Remove from heat; using a slotted spoon, transfer pancetta and beans to a bowl.

4. Return skillet to medium-high

heat and swirl in remaining 2 tablespoons oil. Add garlic and cook until just fragrant, about 30 seconds. Add shrimp and cook, flipping once, until garlic is golden and shrimp curl and just turn opaque, about 2 minutes (they will continue to cook as they mix with the hot pasta). Stir in sliced chile and fava-pancetta mixture. Add cooked pasta and ¼ cup reserved pasta water to skillet and cook, stirring vigorously, 1 to 2 minutes. Remove from heat; add more pasta water, a spoonful at a time, and drizzle in a bit more oil if needed to create a silky sauce.

Squeeze lemon over top and season to taste; serve immediately.

ACTIVE TIME: 30 MIN.

| TOTAL TIME: 40 MIN.

SERVES: 4

paler-pink hothouse varieties. This recipe is also great with bone-in pork chops: Grill 1-inch chops for 4 to 5 minutes per side for medium doneness.

1 tablespoon fennel seeds 8 lamb rib chops (about 2 pounds total) Kosher salt and freshly ground pepper

⅓ cup sugar ½ cup apple-cider vinegar

Seek out field rhubarb (available at farmers’ markets) for this dish; it’s more intensely flavored and holds its shape better when cooked than

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MAY 2022

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4

and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.

2. Ladle into bowls, Whisk yogurt

and spoon into soup, along with cumin-seed oil and more herbs and lemon juice; serve.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 55 MIN.

1 packed tablespoon julienned fresh ginger

SERVES: 4 TO 6

2 cloves garlic, peeled and smashed

Toasted Cumin-Seed Oil 2 tablespoons extra-virgin olive oil

4 ounces rhubarb, cut crosswise into ¾-inch-thick slices (1 heaping cup)

2 teaspoons cumin seeds

1 star-anise pod 1 pound asparagus, trimmed Extra-virgin olive oil, for brushing and drizzling 2 cups watercress, tough stems removed Flaky sea salt, such as Jacobsen, and lime wedges, for serving 1. In a mortar and pestle,

coarsely crush fennel seeds (or place in a resealable bag and crush with the bottom of a skillet).

Season chops generously with kosher salt, pepper, and fennel seeds. Let stand at room temperature 30 minutes, or refrigerate, covered, up to 1 day.

2. In a medium skillet, combine

sugar, vinegar, ginger, and garlic over medium-high heat, stirring until sugar has dissolved. Cook, stirring occasionally, until liquid is reduced by half, 4 to 5 minutes.

Add rhubarb and star anise; cook, stirring, until rhubarb is tender but not falling apart (watch carefully, as this can happen quickly), about 3 minutes.

Transfer to a heatproof bowl and let cool completely (you should have about ½ cup).

3. Heat a grill over direct heat to

Grilled Lamb Chops With Rhubarb Compote and Asparagus

side. Transfer to a platter and tent with foil to keep warm. Grill asparagus, turning occasionally, until charred in places and crisptender, 3 to 4 minutes. Toss watercress with flaky salt and a squeeze of lime. Serve alongside lamb chops, asparagus, rhubarb compote, and more lime wedges.

medium-high. Drizzle asparagus with oil; season with kosher salt and pepper. Brush grates with oil and grill lamb until a goldenbrown crust forms and chops are medium-rare, about 3 minutes a

Herby Spinach-and-Rice Soup With Turmeric 3 tablespoons extra-virgin olive oil

Cook oil and cumin seeds in a small skillet over medium, swirling pan, until fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. Oil can be stored in an airtight container at room temperature up to 1 week.

ACTIVE/TOTAL TIME: 5 MIN. MAKES: 3 TABLESPOONS

3 shallots or 1 onion, finely chopped (1¼ cups) 2 cloves garlic, minced (2 teaspoons) Kosher salt and freshly ground pepper

⅓ cup basmati rice, rinsed 1 Yukon Gold potato, peeled and cut into ½ -inch pieces (1 cup)

½ teaspoon ground turmeric 4 cups reduced-sodium chicken broth 3 packed cups chopped curly or flat-leaf spinach (from 1 bunch)

¼ cup each chopped fresh parsley, dill, and cilantro, plus more leaves for serving 2 tablespoons fresh lemon juice, plus more for serving (optional) Plain yogurt and Toasted Cumin-Seed Oil (recipe follows), for serving 1. Heat a medium saucepan over

medium; swirl in oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil.

Season with salt, reduce heat,

Green-Goddess Chicken and Salad ¾ cup buttermilk or plain yogurt (not Greek)

¾ cup mayonnaise 6 oil-packed anchovies 3 cloves green garlic, or 2 cloves regular garlic 3 cups mixed fresh tender herbs, such as basil, parsley, tarragon, and cilantro 2 scallions, chopped 1 tablespoon Dijon mustard 1½ teaspoons grated lemon zest, plus ¼ cup fresh juice (from 2 lemons)

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

low and simmer, partially covered, until leeks are completely tender, about 25 minutes.

Kosher salt and freshly ground pepper

3. Season both sides of fish with

1 whole chicken (31/2 to 4 pounds), backbone removed 4 ounces bacon (4 slices), cut into 1/2 -inch strips 4 cups torn Little Gem lettuce 2 cups pea shoots or tendrils 1 cup thinly sliced sugar snap peas

1/2 cup thinly sliced watermelon radishes 1. Combine buttermilk, mayon-

White Fish With Braised Leeks and Saffron Serve this main with cooked rice or farro, or with a crusty baguette to sop up the buttery broth.

naise, anchovies, garlic, herbs, scallions, mustard, lemon zest and juice, and oil in a blender.

Purée until smooth; season with 1 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry and season generously with salt. Place in a resealable bag and add 2 cups dressing; seal and massage to evenly coat chicken in dressing.

Refrigerate at least 4 hours and up to 1 day. Cover and refrigerate remaining dressing until ready to use.

1/8 teaspoon saffron threads

2. Preheat oven to 425°. Remove

1/4 cup dry vermouth or dry

chicken from refrigerator and let stand 30 minutes at room temperature. Wipe excess dressing from chicken and lightly pat dry; place on a rimmed baking sheet lined with parchment. Drizzle with oil and season lightly with salt. Roast, breast-side up, until skin is dark golden and a thermometer inserted into thickest part registers 160°, 40 to 50 minutes (depending on size). Let stand 20 minutes.

3. Meanwhile, cook bacon in a

skillet over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Transfer to paper towels to drain and cool. Toss lettuce, pea shoots, snap peas, radishes, and bacon with one-third of reserved dressing. Season with salt and pepper. Carve chicken and serve alongside salad, with remaining dressing.

ACTIVE TIME: 25 MIN.

5 MIN. | SERVES: 4

| TOTAL TIME: 6 HR.

Kosher salt and freshly ground pepper 2 tablespoons hot water

kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 4

WAKE & BAKE PAGE 72

3 tablespoons extra-virgin olive oil, divided, plus more for drizzling 2 tablespoons unsalted butter, divided 2 pounds small leeks, white and light-green parts only, cut on the bias into 2-inch pieces (5 cups) and thoroughly washed and drained white wine 1 cup halved cherry or grape tomatoes 11/3 cups reduced-sodium chicken broth 11/4 pounds skinless meaty white fish, such as halibut, cut into 4 pieces (each about 5 ounces and 1 inch thick) 1 teaspoon grated lemon zest

1/3 cup mixed fresh tender herbs, such as snipped chives, chervil, and tarragon Flaky sea salt, for serving (optional) 1. Crush saffron and a pinch of

kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.

2. Heat 2 tablespoons oil and 1

tablespoon butter in a large straightsided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute. Add saffron water and broth; bring to a boil, then reduce heat to medium-

and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.

2. Brush a 9-by-2-inch square

cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.

Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that’s okay). Scrape about threequarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.

3. Return reserved flour-butter

Cocoa-Swirl Coffee Cake With Hazelnut Crumb You can replace the cocoa with equal amounts of instant espresso powder or ground freeze-dried berries.

1/3 cup whole hazelnuts 12 tablespoons unsalted butter, softened, plus more for pan 13/4 cups unbleached all-purpose flour, plus more for pan 11/4 cups sugar

3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon kosher salt (we use Diamond Crystal) 2 large eggs, room temperature

3/4 cup plain full-fat yogurt (not Greek) 1 teaspoon pure vanilla extract, or 1/4 teaspoon pure almond extract 1 tablespoon natural or Dutchprocess cocoa powder 1. Preheat oven to 350°. Spread

hazelnuts on a rimmed baking sheet and toast until fragrant

mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes. Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares.

Cake can be stored in an airtight container at room temperature up to 2 days. | TOTAL TIME: 1 HR. 45 MIN. | SERVES: 8 TO 12 ACTIVE TIME: 25 MIN.

Blue-Barb Corn Muffins The reserved rhubarb and berries are added to the tops before baking so they’ll be visible in the finished muffins.

13/4 cups unbleached allpurpose flour

1/4 cup fine cornmeal 3/4 cup sugar, plus more for sprinkling (optional) 2 teaspoons baking powder 1 teaspoon kosher salt (we use Diamond Crystal) 4 ounces rhubarb, cut into a 1/2 -inch dice (1 cup)

MARTHA STEWART LIVING

89

The Workbook 4 ounces blueberries (a scant 1 cup)

6 strips thick-cut bacon (6 ounces total)

combine. Add cream cheese and whisk vigorously to combine.

2 large eggs, room temperature

8 large eggs

4. Remove parbaked pastries from

3/4 cup whole or 2 percent milk, room temperature 1 stick unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 1. Preheat oven to 350°. Line a

standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

Reserve about 3 tablespoons each rhubarb and berries, then stir the rest into mixture. Create a well in center of mixture; add eggs and whisk. Whisk in milk, butter, and vanilla.

2. Divide batter evenly among

muffin cups, about 1/3 cup each (they will be very full). Press a few pieces of reserved fruit into top of each, then sprinkle with sugar. Bake until tops spring back when lightly touched, 25 to 30 minutes. Let cool 5 minutes in tin, then remove muffins and transfer to a wire rack; let cool completely, about 30 minutes.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

15 MIN. | MAKES: 12

12/3 cups whole or 2 percent milk 2 tablespoons chopped fresh parsley leaves 3 ounces sharp cheddar, grated ( 3/4 cup) 1. Spread bread on a rimmed bak-

ing sheet and let dry out, 4 to 6 hours. Preheat oven to 375°.

Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12½-by-9½-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it’s okay if slices overlap slightly).

Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.

2. In a bowl, whisk together eggs,

milk, 1 teaspoon salt, and ½ teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four). Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.

3. Preheat oven to 375°. Bake

Bacon, Egg, and Cheese Baked French Toast 1 loaf sandwich bread (about 1 pound), cut into 10 to 12 3/4-inch-thick slices 1 cup cherry tomatoes, halved (or left whole, if small) 1 tablespoon extra-virgin olive oil, plus more (or softened unsalted butter) for baking sheet Kosher salt (we use Diamond Crystal) and freshly ground pepper

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MAY 2022

French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving. | TOTAL TIME: 6 HR. 15 MIN. | SERVES: 8 TO 12 ACTIVE TIME: 20 MIN.

Easy Cheese-and Jam Danishes PASTRY

1 sheet puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), or a 9-ounce piece all-butter puff pastry (from a 14-ounce package, such as Dufour), thawed per package instructions 2 tablespoons unbleached all-purpose flour, plus more for dusting 1 large egg 3 tablespoons granulated sugar

oven and press down centers, creating hollows within raised borders. Evenly divide creamcheese mixture between hollows and spread to inside border edges to fill. Dollop jam over creamcheese mixture, then use a skewer to swirl a bit. Return to oven and bake until cheese mixture is just set and pastry is cooked through, 15 to 20 minutes more. Let cool on sheet 20 minutes.

5. Glaze: Whisk together confec-

tioners’ sugar, butter, and lemon juice. (Glaze should have the consistency of honey; if needed, whisk in more lemon juice, ½ teaspoon at a time.) Drizzle over finished pastries and let stand until set, about 30 minutes.

Danishes can be stored in an airtight container at room temperature up to 1 day.

ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

45 MIN. | SERVES: 10

½ teaspoon grated lemon zest, plus 1 tablespoon fresh juice 6 ounces cream cheese, room temperature 3 tablespoons apricot jam, such as Bonne Maman GLAZE (OPTIONAL)

½ cup confectioners’ sugar 1 tablespoon unsalted butter, melted 1 tablespoon fresh lemon juice, plus more as needed 1. Pastry: Preheat oven to 400°.

Unfold dough on a floured surface.

Roll out slightly and trim edges to create a 10-by-10-inch square.

Cut into two 10-by-5-inch rectangles. Use tip of knife to score a ¾-inch border in each piece.

Dock center rectangles with the tines of a fork. Transfer both pieces to a parchment-lined baking sheet and freeze 10 minutes.

2. Meanwhile, in a small bowl,

whisk egg thoroughly. Remove pastry from freezer and brush borders with some of egg. Bake until puffed and golden but not completely cooked, about 15 minutes.

3. Meanwhile, add sugar, flour,

and lemon zest and juice to remaining egg in bowl; whisk to

Breakfast-Sausage-andGruyère Drop Biscuits 4½ ounces breakfast-sausage patties or links, casings removed (from about 4) 2 cups unbleached allpurpose flour 13/4 teaspoons baking powder

1/4 teaspoon baking soda 11/4 teaspoons kosher salt (we use Diamond Crystal) 1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional)

1/4 teaspoon red-pepper flakes

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The Workbook 6 tablespoons cold unsalted butter, cut into pieces 3 ounces Gruyère, grated (1 cup) 11/4 cups cold buttermilk, plus more for brushing 1. Preheat oven to 425°. Line a

baking sheet with parchment, then crumble sausage onto it.

Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have ¾ cup).

2. In a large bowl, whisk together

flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining.

Stir in cooked sausage and cheese.

3. Add buttermilk and stir to

create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately ½-cup) biscuits onto same baking sheet, leaving about 2 inches between them. Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 1 HR.

MAKES: 8

Feta-and-Dill Drop Biscuits 2 cups unbleached allpurpose flour 13/4 teaspoons baking powder

1/4 teaspoon baking soda 11/4 teaspoons kosher salt (we use Diamond Crystal) 6 tablespoons cold unsalted butter, cut into pieces 3 ounces feta, crumbled (1 cup) 2 tablespoons chopped fresh dill, plus small sprigs for sprinkling 11/4 cups cold buttermilk, plus more for brushing 1. Preheat oven to 425°. Line a

baking sheet with parchment.

In a large bowl, whisk together

92

MAY 2022

flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cheese and dill.

2. Add buttermilk and stir to

create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately ½-cup) biscuits onto prepared sheet, leaving about 2 inches between each. Brush tops with buttermilk and sprinkle with dill sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month.

Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 45 MIN.

MAKES: 8

21/4 teaspoons baking powder 11/4 teaspoons kosher salt (we use Diamond Crystal) 6 tablespoons cold unsalted butter, cut into pieces 5 ounces fresh strawberries, trimmed and cut into a 1/4-inch dice (1 cup) 1 large egg

3/4 cup cold heavy cream, plus more for brushing Sanding sugar, for sprinkling 1. Preheat oven to 400°. Spread

sesame seeds on a small baking sheet and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer to a work surface and let cool slightly, then finely chop.

2. In a large bowl, whisk together

flour, chopped sesame seeds, freeze-dried berries, granulated sugar, baking powder, and salt.

Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Add fresh berries; toss to combine.

Make a well in center of mixture, add egg, and whisk thoroughly.

With a fork, stir in cream, then stir into flour mixture until just combined. (Do not overmix; there will be some loose flour on bottom of bowl.) Transfer to work surface and fold a few times to incorporate loose flour.

3. Transfer dough to a parchment-

Strawberry-and-ToastedSesame Scones Use a sharp knife to chop the sesame seeds to release their flavor. You can also try this upgrade: Combine the sesame seeds and sugar in a food processor and process until finely ground. To work ahead, freeze unbaked scones in a single layer, then store in a resealable freezer bag for up to two months. When ready to bake, brush the frozen scones with heavy cream, sprinkle with sugar, and bake at 375° for 25 minutes.

2 tablespoons sesame seeds, plus more for sprinkling 21/4 cups unbleached allpurpose flour

1/4 cup chopped freeze-dried strawberries

1/3 cup granulated sugar

lined baking sheet. Pat into a round about 8 inches in diameter and about 1 inch thick; freeze 10 minutes. Remove and, using a knife or bench scraper, cut into 10 wedges. Separate pieces to leave about ¾ inch between (so there is room for scones to rise).

Brush each with cream; sprinkle with sanding sugar and sesame seeds.

4. Place in oven, reduce temper-

ature to 375°, and bake, rotating once halfway through, until golden brown, 25 to 30 minutes.

Let cool on sheet at least 15 minutes, then serve warm or room temperature. Scones are best eaten the day they’re baked, but can be stored in an airtight container at room temperature up to 1 day; reheat in a 350° oven to refresh.

ACTIVE TIME: 25 MIN.

35 MIN. | MAKES: 10

| TOTAL TIME: 1 HR.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/ 25kSpring. The $25,000 Sweepstakes begins at 12:01 a.m.ET on 1/1/22 and ends at 11:59 p.m. ET on 6/30/22. Open to legal residents of the 50 United States, and the District ofColumbia, 21 years or older. Void where prohibited. Sponsor: Meredith Operations Corporation.

Sweepstakes is offered by Meredith Operations Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day.

Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only.

Void where prohibited. Sponsor: Meredith Operations Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/August by Meredith Operations Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 500370508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 500370508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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“One of the great joys of motherhood is passing knowledge down to your children. My daughter, Alexis, was an avid student of all things.

She especially loved learning how to do complicated tasks in the kitchen, like making pasta. It is our lucky privilege as mothers to impart family recipes, beloved traditions, and special talents to our kids so they can, in turn, do the same. Alexis is a fantastic cook today, and an incredible teacher to her two kids, my grandchildren, Jude, 11, and Truman, 10. This makes me so, so happy!”

—Martha c. 1975

96

MAY 2022

COURTESY OF MARTHA STEWART

Remembering

stronger bonds softer snuggles

Twinkly eyes. Shinier coats.

With science-led nutrition, you can feel the difference.

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