Martha - April 2018 by Lawrence Ambrocio

MARTHA STEWART

Chic & Easy Ideas for Easter

ALL SET FOR SPRING APRIL 2018 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

200+ Ways to Live Happier, Healthier, Cleaner & Greener

MARTHA STEWART

GET ORGANIZED Inside a Closet Makeover PAGE 102

The Art of the Bed PAGE 116

Conquer Clutter, Curb Waste PAGE 48

The nutritional power of oats is pretty awesome. They’re 100% whole grains and a good source of ﬁber, plus 6 vitamins and minerals* that help your body keep being its super incredible self. Super incredible. That’s a technical term.

MARTHA STEWART

GET COOKING Fresh Takes on Easter PAGE 108

Matzo-Ball-Soup Master Class PAGE 80

Healthy Meals for Every Day PAGE 84

Essential Tips for

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

EASTER

Nephew Carter’s birthday

Clean and set up garden furniture

Prune roses; remove any winterkill

Appear at Macy’s Flower Show in NYC

Polish sterling silver pieces

PASSOVER ENDS AT SUNDOWN

Cardio and core

Weight training

Celebrate with family and friends

QVC appearance (check local listings) Weight training

Yoga

Plant new fruit trees

Nephew Charlie’s birthday

Clean gutters

Make fresh ricotta

Donate clothes to charity

Add a layer of compost to flower beds

Look for morel mushrooms at farmers’ market Make dinner for Alexis and grandchildren

Yoga

Plant lettuces, carrots, turnips, and beets in the vegetable garden

Edible Schoolyard NYC spring benefit

TAX DAY Nephew Kirk’s birthday

Cardio and core

Weight training

Speak at BUILD Series NYC (buildseries.com)

Niece Sophie’s birthday

Martha’s Flowers book signing at the Philadelphia Antiques and Art Show

Brush horses; go for a long horseback ride

Cardio and core

Weight training

ARBOR DAY

Clean baseboards

Weight training

Yoga

EARTH DAY

Niece Kristina’s birthday

Aerate, fertilize, and repair lawns

Schedule spring maintenance for cars

QVC appearance (check local listings)

Sow lettuce, spinach, and Swisschard seeds

Weight training

Watch for nesting and migrating birds

Bring fresh eggs to the ofice

Yoga

“I love decorating the house with beautiful baskets for Easter. I simply paint inexpensive wooden ones, and then fill them with colorful eggs and finish with a pretty ribbon.” —Martha

APRIL 2018

Plant trees Speak at Social Media Week in NYC

Cardio and core

Weight training

GENTL AND HYERS

Weight training

1st of Three-Part Series

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APRIL 2018

Contents 90 FRESHLY HATCHED See Easter in a whole new light with our simple, stunning egg-decorating ideas.

96 GRAINS + GREENS Flavor-packed recipes make this nutritional power combo irresistible.

102 A PLACE FOR EVERYTHING Martha’s new closet has loads of storage—and personal style. Here’s a peek inside.

116 THE ART OF ANSON SMART (TARTS); STEPHEN KENT JOHNSON (BED)

THE BED Put together a dream scenario with the softest, prettiest linens, pillows, and comforters.

108

Spring Is Served Gather your peeps for a brunch that celebrates the budding season.

MARTHA STEWART LIVING

TAILORED TO YOU Inspired Closets creates a place for everything and ensures everything has its own place with a design just for you.

Love your closet! Smart design and organizing solutions from Inspired Closets make it easy to create a custom closet with features that help you streamline your space and prepare you for the day ahead.

For inspiration and ideas, or to get started on designing your custom closet with an Inspired Closets design expert, visit InspiredClosets.com These custom features complement your style while delivering function to complement your life:

SHOE SHRINE® Every pair has its place. Place shelves close together to it lats and lip lops, farther apart to it taller shoes and boots.

JEWELRY TRAY Create an accessory haven. Adding felt-lined jewelry trays not only keeps your jewelry neatly organized, but also at your ingertips.

PULL-OUT FULL-LENGTH MIRROR A hide-away full-length mirror is there when you need it and folds away when you don’t, allowing you to use the extra space for more organizing.

HAMPER A built-in hamper with a removable liner keeps dirty clothes out of sight, frees up loor space, and makes it easy to carry the laundry from one room to another.

VALET ROD A valet rod is a great place to hang dry cleaning, ironed clothing, or tomorrow’s outit. Slides in and out as needed.

APRIL 2018

Contents

84 A Fine Setting 23 Our founder shares favorites from her late friend David Rockefeller’s china collection.

GOOD THINGS

29 Easter surprises, easy arrangements, stylish upgrades, and more.

Perfecting: Risotto 77 Top tips for creamy, delicious results every time.

GOOD LIVING

Ask Martha 62 All your pressing questions answered.

The Essential: Sofa Smarts 41 The ultimate buying guide, from timeless shapes to the best cushion stuffing.

Tastemaker: The Trail Blazer 68 An activewear designer shares her daily must-haves.

Change Maker: Waste Not 48 Simple ways to generate a lot less garbage (our landfills will thank you).

Beauty: Forces of Nature 60 Earth-friendly finds that pamper skin and hair.

APRIL 2018

1 Newsstand Cover

Traditions: Matzo Magic 80 Soup’s on! Celebrate Passover with bowls of comfort.

Beauty: The Cleaning Crew 54 Face-washing advice for every skin type.

EVERYDAY FOOD

Health: The Best of Both Worlds 70 East-meetsWest treatments for seasonal allergies, insomnia, and more.

Healthy Appetite: Alt Milks 82 Learn more about these wildly popular plant-based drinks.

2 Subscriber Cover

What’s for Dinner? Picking Up Steam 84 This cooking method seals in nutrients and big flavors. Sweets: Well Rounded 86 A rhubarb cake that tastes like sunshine.

Departments

Martha’s Month 4 Editor’s Letter 16 Out & About 18 Recipe Index 123 The Workbook 123 Collecting 136

4 | ON THE COVERS |

Spring is here! This month, we’re all about Easter, organizing, and eating fresh. Covers 1 and 2 photographed by Johnny Miller; 3 and 4 by Ryan Liebe. Styling by Tanya Graff.

MARCUS NILSSON (MARTHA); SIDNEY BENSIMON (NOODLES); R AYMOND HOM (FLOWERS); YASU + JUNKO (FACE WASHES)

FROM MARTHA

Double Milk

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Stressful day? Make it a double.

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EDITOR’S LETTER

| LIVING IN MY LIFE |

1 We love eggs of every preparation in my household. After Easter, we’ll have a surplus of hard-cooked ones to enjoy in these fresh ways. Page 36.

Better Yet IF WE WERE EVER going to tart using a snappy tagline, “Life Made Better” would pretty much sum up what we t rive for at Martha Stewart Living. We always aim to offer inpiration to help improve and elevate your life—from creating a home you love to cooking up delicious meals and celebrating moments both big and small. When it comes to enhancing the home front, this issue delivers in pades. You’ll find ideas for making your mot trafficked p ots (namely your sofa and bed) sink-into-them comfortable and t ylish, and the chaotic corners (that closet!) calm and corralled. And this month’s volume of Living would not be complete without mouthwatering recipes and fun, extrapecial sugget ions for Eater and Passover. But we have a new development to share as well. In the pirit of highlighting talented American makers, we begin featuring Change Makers, those inpiring organizations and individuals working tirelessly to make a positive and tangible impat on our health, our homes, and the world beyond (lofty, I know, but in these cases true). On page 48, Lauren Singer, a zero-wate advocate, offers the daily tatics she uses to reduce her trash output and keep it out of our oceans and landfills. Her choices not only protet the environment but also save natural resources (and money, to boot). Join us in adopting jut a few of her habits, and together we can make an even bigger impat. And that’s life made better for all.

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

APRIL 2018

@ebgraves

2 Lauren Singer made me much more aware of our trash output. These reusable sponge cloths help me walk the walk (keiandmolly .com). Page 48.

3 Multitasking can feel like a quick way to do nothing well. But this multipurpose balm for chapped lips and skin is the exception. Page 68.

4 Our “Grains + Greens” feature proves getting your nutrients isn’t drudgery. My spoon waits at the ready for this creamy lemonbarley soup. Page 96.

5 I like the unexpected palette of our Easter eggs—and this simple decorating idea is one even my 3-year-old can pull off. Page 90.

LIZ BANFIELD (PORTR AIT); R AYMOND HOM (HARD-COOKED EGGS); PETER ARDITO (CLOTH, BALM); LOUISE HAGGER (SOUP); JOHNNY MILLER (DECOR ATED EGGS)

Here, just a handful of our ideas that I look forward to enlisting this month.

Mediterranean Walnut Nachos

California Walnuts FOR THE BEST SIMPLE SNACKS EVER For wholesome snacks your family will love, blend in the flavor, texture and heart-healthy* goodness of great tasting California walnuts. For these recipes and more, visit Walnuts.org So Simple. So Good.™

Per one ounce serving.

*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Fiery Hot Cheddar Walnuts

Walnut Energy Bars

Toasted Walnut Hummus

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO ENLIVEN YOUR APRIL

| ON THE ROAD |

| WHY NOT? |

LAND LOVERS

Pitch In! Celebrate Earth Day (April 22) by springcleaning the great outdoors. Join one of these litterclearing campaigns, or find one near you at earthday.org.

New York

NASHVILLE Henrietta Red (shown), run by chef Julia Sullivan, boasts a refined natural wine list and has composted 17.5 tons of food waste. henriettared.com

DENVER Chef Alex Figura’s team handmakes fresh spaghetti, gnocchi, and agnolotti at their counter-service spot, Dio Mio. diomiopasta.com

ST. LOUIS An outdoor wood-burning grill is the heart of the plant-centric menu at Vicia, owned by husband-andwife duo Tara and Michael Gallina. viciarestaurant.com

Alabama The nonprofit PALS (People Against a Littered State) arms Alabamians from Gulf Shores to Montgomery with trash bags to spruce up their highways and roadsides. alpals.org

| SECRET SOURCE |

Great Lakes Region Tens of thousands of Adopt-a-Beach teams fan out along the shores of all five bodies of water to keep plastic and other picnickers’ leftovers off the dunes and out of the waves.

Gray Lines Linen “When it comes to buying high-quality fabrics in every weight and any shade (that start at $8 a yard), this place is almost too good to be true.”

greatlakesadopt.org

—Living style director Tanya Graff graylinelinen.com

| ON OUR BOOKSHELF |

“Solid!” is the enthusiastic rating President Obama gave former White House chef Sam Kass’s good-for-you specialties, like catfish with poblano salsa and collards; Kass shares that recipe and more in Eat a Little Better (Clarkson Potter). Beloved illustrator Maira Kalman and food writer Barbara Scott-Goodman join forces for a cookbook dedicated to their favorite dessert: Cake (Penguin Press). And novelist Curtis Sittenfeld distills her wit into a sparkling first story collection, You Think It, I’ll Say It (Random House); the title gives a sly nod to a party game two of her characters (as usual, totally mixed-up smarties) play all too well.

APRIL 2018

Oregon Volunteers in Portland and beyond collected a staggering 35 tons of trash (including 52 tires and a sectional sofa) in 2017 as part of the Solve It community clean, started in 1990. www.solveoregon.org

ANDREW THOMAS LEE (RESTAUR ANT); BRYAN GARDNER (LINEN); COURTESY OF PUBLISHERS (BOOKS)

For nearly two decades, chef Dan Barber has devoted himself to cooking local fare and reducing food wate at Blue Hill, in Manhattan, and at Blue Hill at Stone Barns, in Pocantico Hills, New York. Luckily, he’s also trained kitchens full of equally passionate alumni, who are opening eateries of their own. Here’s where to cheer them on.

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

VP, GROUP PUBLISHER DAREN MAZZUCCA

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung

ADVERTISING SALES

EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editor Elyse Moody Research Director Ann Sackrider Associate Editor Frances Vigna Assistant Editor Claire Sullivan DIGITAL Executive Editor Deanne Kaczerski Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editor Alexandra Churchill Associate Food Editor Frances Kim FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks Editorial Assistant Lauren Dumler PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Assistant Editor Jillian Sellers Photo Rights & Archive Director Alison Vanek Devine PRODUCTION Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Alexis Stewart, Silke Stoddard

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Director of Design Kevin Sharkey SVP, Corporate Development Neal Seideman

NEW YORK Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Taylor Theiss Ad Sales Coordinator Mariana Nichele MIDWEST Integrated Sales Directors Brad Moore, Shannon Sutton Sales Assistant Marlo Marion

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Director of Quality Joseph Kohler Color Quality Analyst Heidi Parcel Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton

WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales

Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill

DETROIT Director, Strategic Solutions Karen Barnhart

MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther

DIRECT MEDIA Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marla Newman Human Resources Dina Nathanson Research Solutions Britta Cleveland Digital Video Melinda Lee Chief Digital Officer Matt Minoff VICE PRESIDENTS Group Publisher Stephen Bohlinger Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Brand Licensing Elise Contarsy Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

President and Chief Executive Officer Tom Harty President, Meredith Local Media Group Paul Karpowicz Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser Executive Chairman Stephen M. Lacy Vice Chairman Mell Meredith Frazier

PRINTED IN THE USA

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

They’re the originators of “puppy love.”

Because dogs are more. Let’s treat them that way. ©/ TM/® Big Heart Pet, Inc.

From MARTHA TEACH AND INSPIRE

A GOLDEN AGE No two pieces of this Chinese export service are the same. The “palace ware” design, known today as the Rockefeller pattern, depicts scenes of court life.

A Fine Setting Next month, Christie’s is auctioning of a museum-worthy china collection from the Peggy and David Rockefeller estate. Martha reminisces about lively dinners with her late friend, and shares her favorite pieces from their collection.

PHOTOGRAPHS BY MARCUS NILSSON

MARTHA STEWART LIVING

FLORAL FINERY Left: Martha holds a platter made by the English porcelain company Derby in the early 1800s. Each flower was expertly painted by

FIRST MET the late David Rockefeller, a son of John D. Rockefeller, Jr., when I purchased my home Skylands, in Seal Harbor, Maine, in 1997. He was the firt of my new neighbors to pay me a visit. I remember how warm and friendly and full of tories he was. He soon invited me to dinner at his home, where I was introduced to the “Rockefeller” t yle of entertaining. Amid towering fir and pruce trees, in a contemporary home overlooking the sea, David would hot dinners for 10 to 12 guets in an intimate dining room with walls lined in paper panels painted by the French impressionit Édouard Vuillard. Locally grown vegetables, wild things foraged from the sea and the woods, and meat from his nearby farm were all beautifully prepared. The food was always delicious, but what I remember mot is the extraordinary dishes and platters it was served on. Very few people take as much pleasure in setting a table as David did. One night, as we devoured chanterelles picked from a secret

APRIL 2018

William “Quaker” Pegg, regarded as the finest botanical artist on porcelain. Below: A display in the Rockefeller family’s dining room in New York City.

place in his woods, I remarked on the beauty of the plates in front of us. He admitted that if the conversation at a party ever talled, he could always bring it back to life by talking about the provenance of the dinnerware. But I never found our conversation to lag. Meals at David’s farm in Pocantico Hills, New York, were even more elaborate. Surrounded by a very fine art colletion, antique furniture, and gorgeous urns filled with colorful blooms cut from his gardens, we ate from exquisite dishes of Chinese export, Meissen, English Derby, or very early rare Chelsea porcelain. In his townhouse in New York City, we used gorgeous china painted with images of botanicals, reflet ing his late wife Peggy’s love of nature and gardening. I will never forget those Rockefeller gatherings and the diplays of finely chosen tableware. And I will always remember David’s lovely countenance, his friendship, and his keen love for fine food and dining. He was, and remains, a true inpiration.

CHRISTIE'S IMAGES LTD. 2018 (SHELVES)

MAR

nd a ate l o c o h C

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MAR Napoleon I took this Sèvres porcelain sugar bowl from the “Marly Rouge” service, c. 1707–1709, with him when he was exiled.

Passionflowers, irises, and tulips are a few of the blooms Quaker Pegg illustrated with exacting detail for Derby.

Timeless Treasures

A springtime arrangement bursts out of a two-handled Derby porcelain bough pot with a pierced cover and painted faux-marble base.

Two rare tureens, c. 1755 by Chelsea porcelain, replicate plaice, a European flat fish, and were used to hold sauce.

A porcelain ice cream cooler by Worcester (Barr, Flight & Barr), c. 1807–13, features a small interior bowl designed to sit on top of an ice-filled basin to keep the dessert cold.

APRIL 2018

To keep food warm, these Chinese-export warming dishes from the Jiaqing period were filled with hot water.

The Christie’s auction from May 7 to 11 will benefit 10 charities important to David and Peggy Rockefeller. Here are some standout items, including Napoleon’s sugar bowl and quite possibly the world’s fanciest ice cream cooler.

This Chinese-export punch bowl from the Qianlong period is more than a foot wide, and has garden scenes painted inside and out.

Made in Vienna c. 1812–13, this pierced porcelain basket and stand often held citrus fruits, a rarity at the time.

Bloomify

They look ferocious, but inside they’re just no antibiotics ever.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

We filled these up with the Easter version of candy corn (Jelly Belly Deluxe Easter Mix, $7 for 6.8 oz., jellybelly.com). For sugar-free ideas, turn the page. THE DETAILS: Terrain wooden eggs, $5 each, terrain.com. Martha Stewart multisurface satin craft paint, in Beach Glass, Caribbean Blue, Cloud, Mermaid Teal, and Pea Shoot, $2.30 for 2 oz., michaels.com.

| CELEBRATE |

Shell Games Now here’s a treasure worth hunting for. These wooden Easter eggs are easy to customize with color—and eco-centric, since you can reuse them year ater year. Paint the tops and bottoms in different shades, let them dry, and put something delightful inside. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY RAYMOND HOM

MARTHA STEWART LIVING

GOOD THINGS

THE DETAILS (from left): IKEA Intagande glass, 9 oz., in Light Pink, $2, ikea.com. Jamali Garden pink glass bowl, $16 for 4, jamaligarden .com. CB2 Marta double old-fashioned glass, in Lilac, $3.50, cb2.com.

Small Surprises Because kids cannot live on candy alone, tuck these trinkets from Oh Happy Day (shop.ohhappyday .com) inside eggs, too.

WOODEN WHEELS These cement mixers and trucks really move. $14 for 8 assorted toys.

This idea is great for blooms that tend to droop, like tulips and ranunculus.

| DIY DÉCOR |

COLOR, CUBED It’s one inch square and 100 percent fun. $8.50 for 8.

APRIL 2018

Shine On Spring’s firt flowers deserve pecial attention. Give them a brilliant tage with a metal vase topper inpired by ikebana, the Japanese art of flower arranging that celebrates every tem. To make one, pick up an inexpensive brass or copper disk, clamp it onto a piece of wood, and drill holes in it with a pade bit—you can do a pattern, like a line or semicircle, or freet yle them. Then set the circle atop any glass or bowl, insert blooms, and breathe in your suddenly zen surroundings.

WHAT YOU’LL NEED

Flat brass circle, 20-gauge, from $4; and flat copper circle, 18-gauge, 2½", from $3, metalliferous.com.

Bosch Daredevil Standard spade bit set, $10 for a set of 6 pieces, homedepot.com.

PETER ARDITO (TOYS, TOOLS)

BING BLING Cherry-shaped erasers punch up pencil bags. $14 for 8.

L E M O N - W H I T E C H O C O L AT E MINI CHEESECAKES Prep Time: 15 min. | Total Time: 3 hours 20 min. | Makes: 12 servings (incl. refrigerating)

W HAT YO U N E E D 1 pkg. (4 oz.) BAKER'S White Chocolate, divided 28 square shortbread cookies (1-1/2 inch), divided 2 Tbsp. butter, melted 1/2 cup plus 2 Tbsp. sugar, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 1 tsp. zest and 1/4 cup juice from 2 lemons 2 eggs

MA K E I T HEAT oven to 325°F. MELT 2 oz. chocolate as directed on package; set aside for later use. USE pulsing action of food processor to process 16 cookies until ﬁnely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muﬃn cups, adding about 1 Tbsp. crumb mixture to each prepared cup. BEAT cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. BAKE 17 to 20 min. or until centers are almost set. Cool completely. MELT remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate. REFRIGERATE 2 hours. Special Extra: Garnish with additional lemon zest before serving.

GOOD

| EASY ENTERTAINING |

Special Delivery A-tisket, a-tasket, a mini berry basket. These tiny containers by David Tutera make charming table toppers, servers, or organizers any time of year. For Eater lunch, they’re a clever way to cross three “taskets” off your to-do lit: Fill them with jelly beans and tie on bows, then put one at each seat with a name tag to take care of your décor, place settings, and party favors, quick as a bunny. THE DETAILS: David Tutera mini wooden baskets, $8.25 for 6, michaels.com.

Jam Packed What do you get when you cross a macaroon with a macaron? A cookie that is truly magnifique. Give the traditional Passover treat a French accent by sandwiching preserves between two of our crispy, chewy coconut cookies. Choose tart fruit spreads—here, we used mango, raspberry, and apricot—to balance the macaroons’ sweetness. 32

APRIL 2018

MACAROON SANDWICH COOKIES Preheat oven to 350°. Whisk 2 large egg whites, 3 tablespoons sugar, and a pinch of kosher salt until frothy. Stir in 8 ounces sweetened flaked coconut until moist. Drop teaspoon-size mounds onto parchment-lined baking sheets; flatten with a fork. Bake until golden, 13 to 15 minutes. Let cool completely, then make sandwiches with ½ teaspoon jam each. Store in an airtight container at room temperature up to 3 days. Makes about 45 sandwich cookies.

PETER ARDITO (COOKIES)

| RECIPE REMIX |

The best holiday for chocolate.

®/TM trademarks © Mars, Incorporated 2017.

Depending on who you ask.

GOOD THINGS

| PERSONALIZE IT |

Winning Streaks To give your comfiet chinos a p eedy refresh, apply contrat ing trim à la track and tuxedo pants. Cut two t rips of ribbon—velvet, preppy grosgrain, subtle metallic, or twill—six inches longer than the wait-to-hem length, then sew them onto the outer side seams, or adhere them with fabric glue or iron-on bonding. Continue up the insides of the legs so they show when you roll up the cuffs, and you’re off to the races. THE DETAILS: Striped grosgrain, 1½" (similar to shown), $3 a yd.; 50 mm velvet ribbon, 2", in Baby Pink, $4 a yd.; and 25 mm metallic ribbon, in Gold, $2 a yd., mjtrim.com. Cotton twill tape, 1", $1.75 a yd., pacifictrimmings.com.

| DIY STYLE |

In a perfect world, all your favorite outfits would have roomy pockets. This chic lambskin pouch is the next best thing: It lets you field calls and texts while running around, no purse-schlepping or excavating required. Whip one up using our ultra-simple design (at marthastewart.com/ cellphonepouch). THE DETAILS: Lambskin, $25 for 5 sq. ft., leatherimpact.com. Braided leather bolo, $4 a yd., mjtrim.com.

APRIL 2018

PETER ARDITO (POUCH)

Carry-on Bag

New Glade® Fine Fragrance Mist infused with essential oils. Light, layered notes of beach woods, starfruit and coconut. Open the door to a beautiful new experience for your home.

NEW

I M A G I N AT I O N We have a fragrance for that.™ New Glade® Fine Fragrance Mist

GOOD THINGS

For hard-cooked eggs that are creamy and tender, not rubbery, place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat; cover and remove from heat. Let stand 8 minutes, then transfer to an ice-water bath.

| EFFICIENCY EXPERT |

Peel and Eat Sorry, chickens, but in these tasty recipes, the egg definitely comes irst. Each dish starts with a hard-cooked version of one of the most versatile proteins around (we’re guessing you might have a bunch left over after Easter). Crack open a couple—or a dozen— and you’ve got the base for a tasty hors d’oeuvre, a sandwich fit for the queen, or two satisfyingly piquant side dishes.

3 4

GRIBICHE AND STEAMED POTATOES

Whisk 1 tablespoon each Dijon mustard and sherry vinegar with ¼ cup extra-virgin olive oil. Stir in 2 finely chopped hard-cooked eggs, ¼ cup chopped parsley, and 1 tablespoon each thinly sliced cornichons and capers. Season with kosher salt and freshly ground pepper. Serve over steamed new potatoes. (Gribiche is also great on bagels with lox, and over poached leeks or asparagus.) Makes about ¾ cup.

APRIL 2018

DEVIL-ISH EGG BITES

Stir together 2 tablespoons mayonnaise and 1 tablespoon country Dijon mustard. With an egg slicer or a sharp knife, slice 3 hard-cooked eggs crosswise. Spread mustard mixture onto rice crackers, top with egg slices, and garnish with a pinch each of smoked sweet paprika, fresh dill, pepper, and flaky sea salt. Makes 18.

Mash 6 hard-cooked egg yolks with 1 tablespoon white vinegar until smooth. Stir in 4 tablespoons softened unsalted butter, ¼ cup plain yogurt, 1 teaspoon curry powder, and 2 tablespoons each finely chopped jalapeño and chopped cilantro. Season with ¾ teaspoon salt and ½ teaspoon pepper. Spread on white bread, layer with sliced cucumber, and cut into triangles.

Mix ½ cup mayonnaise, 2 teaspoons Dijon mustard, ⅓ cup sliced pepperoncini, ¼ cup chopped Peppadew peppers, ½ cup finely chopped bell pepper, and 2 thinly sliced scallions. Fold in 8 coarsely chopped hard-cooked eggs. Season with salt and pepper, and serve in butter lettuce or on soft white bread.

CURRIED-EGGBUTTER TEA SANDWICHES

THREE-PEPPER EGG-SALAD CUPS

FLAVORFUL MOMENTS,

ALWAYS WITHIN REACH.

For delicious holiday inspiration, visit smithield.com

| THE PALETTE |

Sage & Robin’s Egg Think of these colors as new-trals. They go with everything, but they’re unexpected and pretty enough to surprise and cheer you when you see them together.

THE DETAILS (from top): Behr paint, in Mountain Falls, behr.com. Farrow & Ball paint, in Dix Blue, farrow-ball.com.

Well Dressed

Update an old chet with a wink of color you’ll appreciate every morning. Paint the outer sides of the drawers in a favorite shade—this silvery blue-green contrat s nicely with all kinds of wood—then trim the edges in a slightly lighter hue. Line the drawers in complementary patterned wallpaper, swap in shiny knobs, and top it all off with a matching accessory or two. A Tiffany vase and a leather-lined tray (we trimmed a swatch to fit) hint at the beauty beneath. THE DETAILS: Schumacher Andalus wallpaper, in Mineral, fschumacher.com.

APRIL 2018

PETER ARDITO (PAINT)

| INSTANT UPGRADE |

SEKTION / VOXTORP kitchen

3399*

*Based on a 10'×10' kitchen

©Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford – a complete kitchen with a beautiful island, all the storage you’ll need, and unique solutions that ⇒t your budget. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours. SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil ⇒nish and foil ⇒nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with PERSONLIG quartz frosty carrina countertop with eased edges. IKEA-USA.com/kitchen Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting sold separately. See IKEA store for limited warranty, country of origin and 10'×10' details. Valid in US stores only.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE ESSENTIAL /

Sofa Smarts Buying one is a big decision, and not just because it’s pricey. Here’s how to ind a keeper that’s incredibly well-made, sink-inand-stay comfortable, and so beautiful, it makes the room.

ST YLING BY BROOKE JACOBS

TEXT BY MICHELLE SHIH

Single-seat cushions look sleek, but over time they may start to “smile” (lift on the ends and sag in the center). The fix: Buy a sofa with one you can flip, that’s anchored by little hooks on the sides or back. THE DETAILS: Milling Road Darryl Carter Meyer sofa, 94", $6,735, bakerfurniture.com. For additional credits, see page 133.

PHOTOGRAPHS BY STEPHEN KENT JOHNSON

MARTHA STEWART LIVING

GOOD LIVING HOME

Choose a Style Trendy silhouettes come and go, but these six classic types—some dating back to the 18th century—are timeless investment pieces.

MIDCENTURY

CAMELBACK

ENGLISH ROLL ARM

Signature look: Mad Men–esque: low profile, high back, and squared arms. Pros: Clean lines, good back support. Cons: Too low for some people’s comfort. Watch out for: Overstuffed cushions. “The structured design can make for a firmer sit,” says furniture design consultant Marissa Brown.

Signature look: Upright and elegant, thanks to its curves and high arms. Also known as a Chippendale. Pros: The tight back makes you sit up straight. Cons: The shallow seat isn’t comfy for tall people—or for snuggling. Watch out for: Wonky proportions. If the seat is nice and deep, the back can be too high.

Signature look: Also called a Bridgewater, it’s low and louche. Pros: Soft arms and cushions; tilted at an inviting angle. Cons: Leaving its embrace can be (physically) challenging. Watch out for: Cheap assembly. “Low-end makers slap the arms on the outside,” rather than building them into the frame, says Brown.

Ethan Allen Audrey sofa, 96", in Matic Gray, $3,499, ethanallen.com.

RH Restoration Hardware English Roll Arm sofa, 108", in Fog Belgian Linen, $3,896, restorationhardware.com.

TUXEDO

CHESTERFIELD

LAWSON

Signature look: Boxy but tailored. The back and arms are always the same height, the cushions firm. Pros: Stylish, sometimes slightly feminine lines; good for small spaces. Cons: The arms tend to be thin and hard. Watch out for: Awkward arm heights. “If they’re too high, it’s hard to find side tables that work,” says interior designer Steven Gambrel.

Signature look: At home in a library, with its leather-bound kin. Often tufted, with rolled arms the same height as the back, and a tight back and seats. Pros: Formal yet remarkably cozy. Cons: BYO pillow for napping. Watch out for: Appropriate upholstery. “These look best in stiff materials like leather, heavy linen, or velvet,” Gambrel says.

Signature look: Loose cushions; the back ones form a T shape over rolled sock arms. Pros: Versatile and great for stretching out, with low arms that double as headrests. Cons: Less statement-making than the others. Watch out for: Fussy details. “I’d never skirt a Lawson,” Gambrel says. “That looks too traditional.”

Bunny Williams Home Southern Belle sofa, in Solid Linen/Natural, $6,150, bunny williamshome.com.

George Smith Channeled sofa, $14,680, georgesmith.com.

Measure your space

Mot sofas come in a few tandard lengths. An eight-foot one is optimal for catnapping and conversation, says Gambrel; any shorter than six feet, and you might be better off with two club chairs and an ottoman. Use painters’ tape to map out the right pot, and fator in door frames, walkways, and other clearances to be sure you can get it in there. If you have narrow doors or tairs, shop for models with removable legs.

Mitchell Gold + Bob Williams Smith sofa, 82", in Avignon Pewter, $2,840, mgbwhome.com.

“Architecture and dècor don’t need to match. In a modern, slick setting, I’d push in the opposite direction and choose, say, something tuted to warm up the space.” —Steven Gambrel

APRIL 2018

COURTESY OF MANUFACTURERS

Jonathan Adler Topanga fourseater sofa, in Venice Camel Velvet, $5,250, jonathanadler.com.

3 Bedrooms 2 Bathrooms 1

Spacious living room where your daughter can soar like an eagle. An eagle that wears footed pajamas and snorts when tickled.

Everything you need to buy, sell or rent, with ease. | Find your way home.®

GOOD LIVING HOME

Check out the construction

Pick a Material The right one suits your routine, pets, kids, and wine preference. Remember these details when you’re lost in a sea of swatches.

1. MEMORIZE THIS TERM: KILN-DRIED HARDWOOD It means the material (usually oak, maple, or ash) has been stabilized and won’t warp. A highquality frame makes a sofa worth reupholstering or reselling— and keeps it out of a landfill.

2. ASK ABOUT THE JOINTS They should be connected by mortise-and-tenon, dowel, or tongue-in-groove construction. If they’re only glued or stapled together (or if the salesperson can’t specify), move on.

3. DO A LEG LIFT If they aren’t removable, the legs should be part of the frame, or, second-best, anchored by long bolts or screws.

VELVET

DAMASK

PERFORMANCE

Plush, bold, and opulent. Mostly-cotton varieties are ideal all year in formal rooms. Polyester or poly-blend ones fend off stains and wear well; they’re also pet-friendly.

Luxurious, traditional— and dry-clean-only. A nice match for the Bridgewater or Chippendale. Martha has it on sofas at her Maine home, Skylands.

Gloriously stainresistant—most can be thrown straight in the wash. Perennials and Sunbrella make indoor/ outdoor fabrics that look practically like linen.

4. STUDY THE SPRINGS

5. KICK THE TIRES, SO TO SPEAK Sit down on one side, near the arm. If you hear a creak or movement, the frame is inferior, Brown says. Then pick up a front corner about five inches and see if the other front leg lifts, too—it should rise to the same level. Finally, rest your elbow on an arm. You want it to feel padded, not hard.

WIN $25K To update your home with color, visit marthastewart.com/ color25k and enter to win $25,000. For details, see page 133.

APRIL 2018

WOOL BLEND

LINEN

LEATHER

Beautiful to the touch; highly versatile. A bit of polyester makes wool more durable, but it’s still dry-clean-only. To avoid pilling, try not to vacuum too vigorously.

Pretty and relaxed, and best for casual sofas, like the Lawson. The downside: wrinkles. Heavy weaves are less prone to them: “I use Belgian linen,” Gambrel says.

Spendy but durable; pet hair brushes right off. To get the look with less upkeep, try ultrasuede, says designer Darryl Carter: “It’s stunning— and kidproof.”

Test the cushions And by that, we mean go to a tore or showroom, sit down, and tay a while. (Brown recommends at leat 10 minutes.) While you’re getting acquainted, ask about the filling. Gambrel suggets cushions that are t uffed with high-density foam core wrapped in a feather-and-down blend over ones filled with down alone: “Cushions should return to form when you rise, so you’re not left with a floppy wreck, but not be so tiff that they’re bouncy.” (Top-end cushions used to be feather-and-down, but that was back when servants fluffed them every time someone tood up—not as appealing when you’re the fluffer.) Then ask how the foam was made. New safety regulations ban the use of harmful flame retardants in polyurethane foam in certain tates, and many manufaturers have topped using them; make sure yours complies. Finally, unzip a cushion to confirm that the filling is encased: “Companies may skimp on the bag,” Brown says. “You don’t want loose feathers.”

PETER ARDITO

You can’t see them, since they’re covered by batting, so test them by lifting the cushions and pressing down on the seat. They should feel close together and evenly spaced. Then assess the front edge, says Gambrel. Many highquality sofas have a sprung edge—the way some mattresses have a box spring underneath— to help you get back up.

LEARN HOW TO PLANT, GROW, AND ARRANGE THE MOST SPECTACULAR BLOOMS!

TIPS, LESSONS, AND EXPERT ADVICE ON GARDENING FROM MARTHA STEWART AVAILABLE WHEREVER BOOKS ARE SOLD | MARTHASTEWART.COM |

POTTER

CHANGE MAKER Curbing Waste

5.7 Pounds of trash the average American generates each day.

10,400 Potential pounds of trash Lauren Singer has saved from going into landfills since 2012.

WASTE NOT This country accounts for only 5 percent of the world’s population, yet we create half of its garbage. The good news: With a mindful approach to consuming and recycling, we can protect the planet, conserve natural resources, and even save money in the process. Consider the strategies of zero-waste converts like Lauren Singer, who are lightening our collective load. TEXT BY ELENI N. GAGE

APRIL 2018

LIKE MANY WOMEN, Lauren Singer carries her life around in her bag, and the contents of that canvas tote peak volumes. Inside you’ll find a reusable one-liter water bottle, a bamboo coffee cup, and a set of “to-go ware” that includes a bamboo fork, knife, p oon, and pair of chopticks in a pouch no larger than a sunglasses case. Credit cards aside, these are the items the New Yorker won’t leave home without. Singer committed to living a zero-wate lifetyle five years ago by avoiding single-use dip osables and eliminating what she couldn’t easily recycle to dramatically decrease the amount of trash she produces—and in turn, protet the environment and save natural resources. Singer had her thunderclap moment while majoring in environmental studies at NYU. “After class one day, I was making dinner and realized jut how much wate came out of even one meal,” she says. “I was a hypocrite. I had to start living my values.” And live them she did: After five years of recycling, compoting, and making ecologically minded consumer choices, Singer’s entire trash output for a year fit into a single Mason jar. As her wate shrank, her happiness grew: “Doing this has saved me a lot of money, and helped me become healthier and take better care of myself.” Now Singer educates others through a blog, Trash Is for Tossers (trashisfortossers.com), and a Brooklyn tore and website offering essentials that help people lower their waste output, PackageFreeShop.com. Sound impossible? It’s actually not. Singer doesn’t expet anyone to go from 60 to 0 intantly. “It’s a process,” she says. “I sugget adopting new habits one at a time.”

K WAKU ALSTON FOR FOURELEVEN.AGENCY

MARTHA ST E WA RT

Specially formulated for the you know so well.

smal dog

You know her every little look. We know her little body’s needs. Like small, nutrient-dense bites to help support your small dog’s higher metabolism. And more of the pampering flavors she loves. Learn more at Purina trademarks are owned by Société des Produits Nestlé S.A.

Belladogfood.com/AboutBella

GOOD LIVING

5 Steps to a Lighter Footprint The famous “reduce, reuse, recycle” slogan was introduced in the 1970s. And while we’re getting better at the recycling part (more about that next), reducing and reusing goods is t ill the bet way to avoid generating garbage in the firt place. As a general rule, buy only high-quality, reusable items that you truly need—and pass on single-use produt s that cannot be swiftly recycled or compoted. If every American, for example, asked for drinks without plat ic t raws for a single day, we’d keep 500 million out of landfills and oceans. Intead, buy a metal or bamboo traw. Better yet, keep a cloth napkin and set of flatware in your office desk for lunches you eat there (and ask takeout retaurants to leave out cutlery and skip the plat ic bag—or curb even more wate by bringing your own lunch in a reusable container). Follow the “reuse” rule in a broader sense, too. Be a mender; sew up holes in socks and sweaters before pitching them. And rather than grabbing paper towels for every task, enlit washable rags: Those soft old Tshirts aren’t suitable to donate but are great at cleaning and dut ing.

2. Recycle Religiously If you do end up with a single-use plastic item, don’t jut toss it when you’re done. “Mot people don’t realize that lids for coffee cups are usually made from number-one plat ic, which is recyclable,” says Singer. Also, choose items that come in glass or aluminum containers, which can have multiple lives—nearly 75 percent of all aluminum ever produced is t ill in use today. What about that perforated platic wrap around boxes and bottles? “I try to avoid it at all cot s, but what I do come across, I send to TerraCycle,” Singer says. “They send you collet ion boxes, and you fill them up with things like thin platics and toothbrushes and send them back. They find a way to recycle everything” (terracycle.com).

3. Consider Composting It isn’t as hard, smelly, or timeconsuming as you may think. And you can do it whether you live in the city or the country. But firt, be sure what you cook and serve in your home at ually gets eaten. In 2014, 36 million tons of food wate ended up in landfills, which get packed so tightly that organic wate can’t decompose properly; it gets trapped and releases methane. Food scraps, paper, even cotton—anything biodegradable!—can be composted in a small area or container outside, or tored in a freezer or countertop bin and dropped off at a local compoter in cities. New York City’s residential and drop-off program, for intance, is the larget in the country.

4. Shop Smart Stash a washable tote (or three) in your bag to hold groceries, greenmarket hauls, and other purchases. Use one made from natural fibers, like cotton, so you can compost it when it’s worn out. To buy food in bulk, Singer brings Mason jars (with their empty weight written on the lid). “A lot of tores tock bulk pices and rice, and many bakeries sell bread without wrapping,” she says. And skip those wipy plat ic produce bags. “Vegetables can touch—they love each other,” she jokes. Other basics made of renewable materials that Singer recommends: bamboo toothbrushes and refillable, compotable silk dental floss. In lieu of platic razors, she uses a nice t ainless teel one.

5. Share and Share Alike Singer funds her love for (secondhand) fashion by reselling pieces on sites like Poshmark, eBay, and Depop. Even simpler, you can arrange clothes swaps with friends, and trade gently worn kids’ t uff, too. If an item is no longer worth selling or donating, all is not lot. “Compot it if it’s a natural fabric,” she says. “Or recycle. H&M tores around the world have drop-off bins.”

Learn Even More These suggestions are just the tip of the trash heap! Get additional ideas at marthastewart.com/curbwaste, where you’ll find:

COMPOSTING & RECYCLING

HOW TO GET RID OF

COMPANIES THAT CARE

Follow as newbies learn to compost, plus a recycling primer for every state.

ANYTHING Our A-to-Z guide to donating, selling, and disposing.

Read about organizations that are intent on curbing waste.

APRIL 2018

What’s in the Jar? Singer hasn’t found a way to recycle or compost produce stickers or plastic clothing tags . . . yet. But here are solutions to other tricky trash topics.

2 billion plastic razors and blades are thrown out by Americans each year.

300 million tons of plastic waste are produced globally every year.

pounds of textiles are tossed out by the average American in a year.

U.S. states with the most recycled material per household per year: Washington Illinois Vermont California Oregon

Feminine Products Instead of synthetic tampons with plastic applicators, Singer suggests the Lunette Menstrual Cup (lunette.com). Other eco options: Washable pads or Thinx underwear (thinx.com), designed to absorb liquid. Contact Lenses They were Singer’s biggest challenge. Luckily, Bausch & Lomb has partnered with TerraCycle to create a take-back program that accepts any brand. Diapers & Wipes Singer suggests cloth diapers, but if that isn’t realistic for you, go for unbleached disposable ones made with nontoxic gel and minimal plastic, like Eco by Naty (naty.com). Choose plant-based wipes, like BumBoosa, made from bamboo (bumboosa.com), and don’t flush them.

Change the Day JOIN US! This month, pledge to minimize waste at lunchtime! Learn how at marthastewart .com/curbwaste.

ILLUSTR ATION BY BROWN BIRD DESIGN

1. Embrace the Good Old Rs

BEA

The Cleaning Crew The best face washes sweep away makeup, dirt, oil, pollutants—even microscopic bacteria. Pick the right one for your skin type, and start fresh.

I F YO U H AVE N ’ T T R I E D a new cleanser since the lat royal wedding, it’s time to find a better, more modern match. The latet generation is packed with get-the-job-done ingredients and milder foaming agents, and there are formulations to please any preference, with milks for oily skin and gels for dry, so you’re no longer locked into a single consistency. How to choose? The right one “won’t cause AWT, or after-wash tightness,” says Houston dermatologist Sherry Ingraham. In other words, the skin’s lipid barrier—a protet ive layer of ceramides, fatty acids, and cholesterol—will remain intat, leaving skin feeling hydrated, not taut, pot-rinse. For a supple complexion year-round, you might need to switch produts with the seasons. Good habits are also key. Washing in the morning is optional, but nightly cleansing is non-negotiable; it eradicates daytime grime so treatments can do their work, says Manhattan dermatologist Whitney Bowe. Turn the page to find your new teady.

PROP ST YLING BY MEGUMI EMOTO

TEXT BY MELISSA MILRAD GOLDSTEIN

APRIL 2018

PHOTOGRAPHS BY YASU + JUNKO

“Does your bladder leak underwear fit this beautifully?”

Depend Silhouette

Always Discreet Boutique

GOOD LIVING BEAUTY

If you precleanse with makeup remover, spend time on the nooks and crannies around your nose and your hair- and jawlines to prevent poreclogging buildup.

For Normal Skin This even-keeled type may produce some oil in the T-zone, but it rarely feels slick by day’s end. Micellar waters, which contain tiny, dirt-grabbing oil molecules, are a smart daily option. Cycle in a gentle face scrub once or twice a week, but no more than that. “Even hearty skin can feel tested if it’s over-exfoliated,” says Ranella Hirsch.

TRY

For Dry Skin “Flaking, tightness, and redness are the most common complaints,” says Hirsch. Cleansing milks with replenishing humectants, like hyaluronic acid and glycerin; and occlusive emollients, like coconut oil, quench skin. Rotate a mild exfoliating formula that contains glycolic or lactic acid into your routine every couple of days to remove dead skin cells.

TRY SkinCeuticals Purifying Cleanser Gel has softening glycerin and glycolic acid to remove flakes. $34, skin ceuticals.com.

Garnier SkinActive Micellar Foaming Cleanser is mild, fragrancefree, and meant to be rinsed off. $9, garnier usa.com.

New Ways to Wash A Fresh Powder

For Sensitive Skin

For Oily Skin

To prevent flare-ups, embrace the basic. Fragrances, detergents, sulfates, parabens, and even exfoliating grains can trigger irritation. Seek out buffered formulations with barrier-strengthening ceramides, panthenol, or glycerin to help maintain your skin’s natural moisture balance, advises Ingraham.

If you notice a sheen soon after cleansing, or have enlarged pores, blackheads, or frequent breakouts, look for salicylic acid. It’s the proven go-to for blemishes because of its ability to penetrate the skin’s upper layer and soak up sebum. Clay also draws out dirt and oil without dehydrating skin.

TRY Dove DermaSeries Dry Skin Relief Face Wash is gentle on eczema- and psoriasisprone skin. $7, dove.com.

TRY Neutrogena Deep Clean Purifying Clay Cleanser/Mask works as a daily wash and a twice-weekly treatment. $9, neutrogena.com.

dry (travel-friendly) granules morph into a staple has antiseptic tle and effective on combination skin. $10, biore.com.

A Melting Pot Massage Naturopathica Manuka Honey Cleansing Balm into dry (not wet) skin of any type; the shea butter and sweet-almond oil emulsify makeup and dirt. Rinse with warm water. $62, naturopathica.com.

OUR EXPERTS

WHITNEY BOWE, a Manhattan dermatologist

Martha’s Pick

APRIL 2018

Mario Badescu Cucumber Cream Soap, a gentle, oil-free wash, cleans and conditions skin. $12, mariobadescu.com.

and author of The Beauty of Dirty Skin (Little, Brown). DANA GOLDBERG, a RealSelf.com contributor and Jupiter, Florida, cosmetic surgeon. RANELLA HIRSCH, a Boston dermatologist. SHERRY INGRAHAM, a Houston dermatologist.

COURTESY OF MANUFACTURERS (BADESCU, NATUROPATHICA); PETER ARDITO (OTHER PRODUCTS)

When mixed with water, Bioré Baking Soda

Dine in charming historic Downtown Frederick or savor farm to fork dishes in scenic countryside locales. The culinary scene in Frederick is serving up cutting-edge cuisine with no shortage of delicious ways to enjoy it. VISITFREDERICK.ORG

GOOD LIVING BEAUTY / COUNTER INTELLIGENCE /

Forces of Nature Spritz on a sun-drenched scent, shower with the earth-loving oferings from a new TEXT BY MELISSA MILRAD GOLDSTEIN

RAVE REVIEW

Radiance, Distilled “Dewy skin is a daily goal for those of us who have logged 40 birthdays or more, and highlighter is how I achieve it. I mix a drop of L’Oréal Lumi Glow Amour Glow Boosting Drops into foundation or moisturizer, or just tap it on top, and bask in the ‘Were you on vacation?’ compliments.” —MMG

DO GOOD, FEEL GOOD

FULL CIRCLE NEW & NOW

$15, lorealparisusa.com.

FARM TEAM Ancient grains are cropping up everywhere these days, and we’re not just talking in your salad. English Fields, a colletion of ﬁve fragrances from Jo Malone, taps into the annual harvet, combining bases of oat, rye, and barley with dulcet notes like violet, blue cornﬂower, and grapefruit. Each blend is unique and earthy—and anything but run-of-themill. $70 each, jomalone.com.

101 CBD Oil

APRIL 2018

WHAT IT IS CBD is short for cannabidiol, the nonpsychoat ive part of the cannabis, or marijuana, plant. Hemp-derived CBD oil has been shown anecdotally and in t udies to soothe sore muscles and alleviate t ress and insomnia. Its antiinflammatory benefits extend to skin conditions: “CBD-infused

Seed Phytonutrients is making it easy to be supergreen. Its hair and body treatments contain natural ingredients grown by independent organic farmers, and its packaging is truly pro-planet. The bottles are made of compostable postconsumer-recycled (PCR) paper lined with recyclable PCR plastic. And once empty, they twist apart to reveal a packet of seeds. From $12, seed phytonutrients.com.

creams show promise in easing allergic dermatitis, psoriasis, and eczema,” says Manhattan dermatologit Howard Sobel.

included in the Controlled Subtances At’s definition of marijuana,” says Claudia Mata, founder of the CBDinfused beauty line Vertly.

IS IT SAFE? “When derived from indut rial hemp, the mature t alks of the cannabis plant, it doesn’t contain any THC—the mind-altering component of cannabis—so it’s not

TRY Vertly Hemp CBD Infused Lip Balm ($22, credobeauty.com). It’s subtly scented with rose or peppermint oil, and the cocoa and shea butter feel rich and healing on chapped lips.

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Ask Martha

How do I remove those tiny bones from a fish fillet? —Ulises Martinez, Spokane, Wash.

Firt, check to be sure your fishmonger hasn’t already removed the pin bones for you. If not (or if he missed some), here’s how to find and extrat them.

Skin your fish with a sharp, thin-bladed knife after deboning it—otherwise, the process might pull apart the fillet.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

Run your fingers along the center of the fillet, from the narrow tail end to the wider head end, to feel for bones. Then move along the top and bottom thirds as well.

Use needle-nose pliers or fish tweezers to gently wiggle them loose one by one. Pull them in the same direction they’re sticking out of the fish to prevent it from tearing. Then discard each one by wiping the tips of the tool on a paper towel.

APRIL 2018

PHOTOGRAPH BY JAMES BAIGRIE

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GOOD LIVING

How can I remove curry stains? —Claudia Greenberg, Evanston, Ill.

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APRIL 2018

What’s the diference between natural and Dutchprocessed cocoa powder? —Ed Yeh, Miami

Natural cocoa has a lighter, reddish color and a richer chocolate flavor; Dutchprocessed—which is treated with an alkali to neutralize acid— is deeper brown and tastes much mellower. In nonbaking recipes such as frostings where neither is specified, they can be used interchangeably according to taste. Otherwise, go with natural if baking soda is also a recipe ingredient (the two react to help with leavening), and Dutched in recipes that call for baking powder. Our kitchen editors prefer natural when they want strong chocolate flavor, as in brownies, and Dutched for most other baked goods.

| PET PROJECT |

If Daisy is turning your garden into a contruction zone with her digging, don’t punish her: It will only reinforce the naughty behavior. And she may at ually be trying to tell you something. Dogs do this when they’re bored, attempting to cool oﬀ, looking for a way out of an enclosed space, or hunting for small animals that burrow or nest underground. So keep her tied up (with enough slack to run around the yard) in a shady spot away from rodent holes, and with toys to entertain her.

LET US HELP YOU! E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

KMGS PHOTOGR APHY/GET T Y IMAGES (DOG); PETER ARDITO (OTHERS)

Mot curries get their vivid hue from turmeric. To get it out of white cotton, soak it in denatured alcohol to degrease, rinse with white vinegar, then wash with mild detergent. For colored or synthetic fabrics or silk, tet the alcohol and vinegar on a tiny patch for bleaching. (If it fades, go to a professional cleaner.) For counter t ains, mix equal parts baking soda and water into a pate. Let it sit a few minutes, then rub it away with a damp towel.

Well, that just melts my butter.

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GOOD LIVING TASTEMAKER

2 1

“My everyday dishes are from Heath Ceramics. Its pieces are beautiful as well as durable.”

The Trail Blazer Tyler Haney CEO and Founder, Outdoor Voices, Austin, Texas

“Workout clothes don’t have to look like a superhero cotume,” says Haney, whose chic, category-shaking designs are jut the opposite: buttery hoodies, exercise bras that don’t dig or pinch, and muted shades like blush, taupe, and indigo that you at ually want to wear. A Colorado native, Haney grew up playing basketball and soccer and running hurdles. When she topped competing in college, she couldn’t ﬁnd simple, undertated training clothes, so she pent a year researching fabrics that were “super-comfortable, worked well with sweat, and would lat” before launching Outdoor Voices. Today, Haney’s personal tyle is as natural as ever, right down to the T-shirts, A-line skirts, and clear lip gloss that she wears to work. And while she’s no longer out to shatter ports records, she till has a bold goal for her company: “We want to redeﬁne recreation.”

APRIL 2018

11 10

6 5 For a chance to win this crop-andleggings outfit, go to win.martha stewart.com on April 6. For details, see page 133.

Haney’s Essentials

WIN THIS

MANTRA

“Sporty Spice.” WAKE-UP CALL 1. Heath Ceramics Studio mug, in Linen, $30, heathceramics.com.

“I start the day with coffee and almond milk in this mug.”

COOL SHADES 9. Super by Retrosuperfuture Drew sunglasses, in Black, $180, retrosuper future.com.

SOLE SUPPORT SIGNATURE JEWELRY COURTESY OF OUTDOOR VOICES (PORTRAIT); COURTESY OF SPECIALIZED BICYCLES (BIKE); COURTESY OF RETROSUPERFUTURE (SUNGLASSES); COURTESY OF CARL HANSEN AND SØN (CHAIR); PETER ARDITO (OTHERS)

2. Vada gold hoop earrings, $680, vada jewelry.com.

WORKOUT COMBO 3. & 4. Outdoor Voices Tri-tone Slashback crop, $60; and three-quarter warmup leggings, $80, outdoorvoices.com.

“They’re made with textured compression material, which is versatile and functional but also has a soft, forgiving texture.” WAY TO UNWIND

5. “I jog on the Ann and Roy Butler Hike-and-Bike Trail near my house.”

IN HER FRIDGE 6. Topo Chico sparkling mineral water, $22 for 12 bottles, amazon.com.

“It feels like the official water of Austin.” FRESH-AIR RIDE 7. Specialized Bicycles Women’s Turbo Vada 6.0, $4,800, specialized.com.

“I bike around on a cruiser, but I’ve had my eye on this e-bike for a while now.” MUST-HAVE MAKEUP

14 13

8. Glossier Balm Dotcom, $12, glossier.com.

“I don’t wear any color on my lips. This balm is a regular in my bag.”

10. Smartwool Hike medium socks, $21, paragonsports.com.

“Got to keep it crunchy, baby!” FAST FOOTWEAR 11. Hoka One One Bondi 5 sneakers, $150, hokaoneone.com.

“They’re kind of funny-looking but super-comfortable.” GO-TO SPF 12. Supergoop! Bluebird Days set (Forever Young Hand Cream SPF 40, Everyday Sunscreen SPF 50, and Mint Condition Lip Shield SPF 30), $25, supergoop.com.

“Everything you need for a day outside.” FAVE FRAGRANCE 13. Le Labo Fragrances Tubereuse 40, $300 for 50 ml, lelabofragrances .com.

”It’s subtle enough for every day and smells good with a little sweat mixed in.” TREASURED PIECE 14. Hans J. Wegner Wishbone chair, $765, carlhansen.com.

“I love this designer and have one of his chairs in my office. ” SKIN SAVIOR 15. Egyptian Magic, $26 for 2 oz., egyptian magic.com.

MARTHA STEWART LIVING

HEA

The Best of Both Worlds Meditation, herbal remedies, and their ilk aren’t passing fads. More Western doctors than ever prescribe Eastern treatments—and there’s plenty of research to back them up. Whether your instinct is to take aspirin or arnica, here’s how an integrated approach can help you. TEXT BY NAOMI BARR

PROP ST YLING BY MEGUMI EMOTO

PUT DOWN YOUR matcha latte and ponder this triking tat: Since 2002, the number of major academic and health centers in North America promoting integrative medicine—a blend of conventional Wetern and traditional Chinese pratices, Ayurveda, herbal remedies, nutrition, yoga, and meditation—has grown at leat sixfold, to more than 65. “Wetern medicine is mainly intereted in identifying the cause of a disease and countering it with drugs, while Eatern medicine focuses on enhancing our natural defenses so diseases can be prevented,” explains Andrew Weil, M.D., founder of the University of Arizona Center for Integrative Medicine, in Tucson. In other words, a migraine sufferer might get a prescription from a Wetern doc, and an acupunt ure referral from an Eatern one. But when those treatments are thoughtfully combined, the results can be off the charts.

APRIL 2018

PHOTOGRAPH BY YASU & JUNKO

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GOOD LIVING HEALTH

Holistic Help Experts explain Western, Eastern, and integrated treatments for four common health concerns. FIGHTING COLD & FLU WESTERN APPROACH Avoid exposure by washing your hands frequently, disinfet ing surfaces, and getting a flu shot. If you get sick, there’s not much to do but ret, drink fluids, and take acetaminophen or ibuprofen if needed for aches or a fever; in severe or risky cases, your doc may prescribe an antiviral drug, such as oseltamivir (Tamiflu). EASTERN APPROACH Traditional Chinese

medicine (TCM) sees the viruses as invasions of wind. At ual blat s are said to up the odds of catching one, so preventive advice is to keep warm, as well as maintain good, regular diet, exercise, and sleep habits. To accelerate healing, pratitioners use acupuncture, as certain points are said to help remove the wind, says Katie Hu, M.D., an assitant clinical professor at the UCLA David Geffen School of Medicine. TCM also calls for warming foods (ginger tea, broth) and herb blends, like gan mao ling. Ayurveda promotes warming foods, too: Bhaswati Bhattacharya, M.D., a holit ic physician pecializing in Ayurveda and a clinical assit ant professor of family medicine at Weill Cornell Medical College, in New York City, sugget s ginger and tulsi tea, and guduchi herb powder. INTEGRATED APPROACH Definitely wash

your hands and get a flu shot. Then make sure your immune sytem is fully charged, says Melinda Ring, M.D., executive diretor of the Northwetern Medicine Osher Center for Integrative Medicine, in Chicago, by treating any vitamin deficiencies (such as vitamin D), eating lots of produce (“not jut comfort carbs”), and taking elderberry syrup (a tablepoon a day, upping the dose if you’re sick). Vitamin C, echinacea, and garlic may help hurry symptoms along, adds Hu.

EASING ALLERGIES WESTERN APPROACH Whether it’s pollen or a friend’s cat that sets off yours, the firt line of treatment is usually an OTC antihitamine, like Benadryl or Claritin. A decongetant or OTC corticoteroid nasal pray, like Flonase, can clear a t uffy nose. For hives or a rash the antihistamine doesn’t fix, there are Rx corticoteroids, like prednisone. EASTERN APPROACH TCM links allergies to a deficiency of qi, our inner life force. “The thinking is that your body doesn’t have the energy to regulate the immune sytem

APRIL 2018

properly,” says Hu. Acupunt ure and herbal therapy (with ingredients like chrysanthemum flower and orange peel) may be prescribed to recalibrate qi. Ayurveda faults an imbalance in one’s dosha, or elemental makeup, that diet tweaks (t icking to freshly prepared food; avoiding hard-to-diget combos, like citrus and dairy) can help even out, says Bhattacharya. INTEGRATED APPROACH It’s fine to use an OTC antihitamine or inhaled corticoteroid initially, says Hu. But the goal is to treat the underlying issues so you need those drugs less. Stress can exacerbate allergies, she explains. Relieve it with yoga, acupunt ure (a 2013 t udy found it reduced symptoms and antihitamine use in eight weeks), or even running— any calming at ivity that makes you say “Ahh.” Bhattacharya sugget s avoiding inflammatory foods, like coffee and red meat. Also, preliminary t udies sugget that taking probiotics may help relieve and possibly even prevent seasonal allergy symptoms.

TREATING INSOMNIA WESTERN APPROACH Researchers advise avoiding screens and even books in bed, so you associate it with three things only: p ooning, slumber, and sex. Your doc may prescribe a sleep aid, like Ambien or Sonata, but you shouldn’t take mot of these long-term due to the risk of dependence. A drug-free option is cognitive behavioral therapy, which can be as effet ive as meds. EASTERN APPROACH Acupunt ure to the rescue again. The targeted pricks can promote deep ret by relaxing the body and encouraging blood flow. “There are points, including one behind the ear, that help p ecifically with sleep,” says Hu. Diet and exercise fator in, too. TCM warns againt eating t imulating foods, like ginger or turmeric; and heavy ones, like fries or red meat, within four to six hours of bedtime. Bhattacharya advises yoga to relax mind and body.

INTEGRATED APPROACH Follow the researchers’ advice, and look for hidden food culprits, says Ring—an after-dinner dark chocolate may have as much caffeine as a soda. If you till truggle, try yoga or meditation, or a sleep-inducing supplement, like melatonin or valerian.

MANAGING MENOPAUSE WESTERN APPROACH The warm-up to your period’s swan song, aka perimenopause, typically tarts in your 40s and can lat up to 10 years or longer. The key is to ease the side effets— like hot flashes, brain fog, mood swings, and vaginal dryness—of your flut uating levels of hormones (mainly et rogen and progeterone), by supplementing them. Hot flashes are usually bet treated with hormone replacement therapy (HRT), either via pill or transdermal patch. (Women over 60, or who have contraindications such as a hitory or high risk of breat cancer, t roke, or heart or liver disease, shouldn’t take HRT—intead, they can benefit from certain SSRIs, like Paxil or Effexor, which can reduce hot-flash frequency and severity.) A low-dose birth-control pill may help control irregular, heavy bleeding; for vaginal dryness, there’s et rogen cream. EASTERN APPROACH The Chinese philosophy of opposite yet complementary energies—yin (blood and organs) and yang (flow and function)—comes into play here. Since yin is associated with cool moit ure and yang with heat, women with menopausal side effet s are said to be losing their yin relative to their yang, says Hu. Cooling foods like watermelon, soy, and honey can help retore balance; meditation and exercise may dial down inner fire. INTEGRATED APPROACH “I offer HRT to women who want to take it and don’t have risk fators,” says Ring. “But I also encourage them to try acupuncture for hot flashes.” Though the research is conflicting, a 2015 analysis of 12 t udies showed that the needles can reduce the frequency and severity. And since women at this age are susceptible to bone loss, diet is crucial. Support your body by eating a plant-based diet, with plenty of calcium and vitamins D and K2.

For more tips on improving your health and well-being, visit marthastewart.com/strive.

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From the Kitchen Tune in to our food editors’ videos, and start cooking.

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WHAT’S FOR DINNER?

HEALTHY APPETITE

Sarah Carey turns basic ingredients into easy weeknight wonders.

Shira Bocar works nutrient-rich greens, grains, and more into delicious meals.

MARTHA STEWART LIVING

THERE ARE NO SHORTCUTS TO MAKING EXCEPTIONAL ICED TEA. As a Tea Master, I insist that our tea leaves are gently rolled and brewed in smaller batches for smooth, delicious iced tea.

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Everyday FOOD

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

COOK, NOURISH, ENJOY

| PERFECTING . . . |

RISOTTO From the irst sizzle of oil to the inal sprinkle of Parmesan, this iconic Italian dish is satisfyingly hands-on. Sip an aperitivo as you stir the rice into a fragrant, velvety meal. TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

PHOTOGRAPHS BY SIDNEY BENSIMON

The finished risotto should self-level when served: Ladle it into a bowl, softly tap the bottom of the dish, and watch it move like molten lava to even out. Top it with parsley, pepper, cheese, and a drizzle of oil.

MARTHA STEWART LIVING

EVERYDAY FOOD

NEXT LEVEL Low-sodium chicken broth • Lemon • Extra-virgin olive oil • Yellow onion • Short-grain Italian rice, such as arborio

Two more renditions of a classic.

•

Simmer, Sautè, Toast

Keep Stirring

Finish Fresh

In a saucepan, combine 4 cups broth, 2 cups water, 1 teapoon finely grated lemon zest, 1¼ teapoons kosher salt, and ¼ teapoon freshly ground pepper. Bring to a simmer over medium heat. Meanwhile, heat a large t raightsided skillet over medium. Swirl in 2 tablepoons oil. Add 1 cup finely chopped onion, season with ¼ teap oon salt, and cook, t irring occasionally, until soft and translucent, about 5 minutes. Add 1½ cups rice and cook, tirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in ¼ cup wine; cook until mostly evaporated, about 30 seconds.

Ladle 1 cup broth mixture into skillet. Stir with a wooden p oon at a moderate p eed until mot of broth is absorbed and bottom of skillet t ays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about ½ cup at a time (or enough to jut cover rice). Stir slowly but cont antly, allowing rice to absorb mot of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)

Remove from heat. Stir in 3 tablep oons butter, 4 teapoons lemon juice, and ½ cup finely grated cheese; season with salt and pepper. Top with chopped parsley and more cheese; drizzle with oil and prinkle with more pepper to serve. If the risotto becomes t iff before serving, tir in more broth, a little at a time, until it’s

Barley Risotto With Mushrooms and Dill

TEST-KITCHEN PICK Go for short-grain Italian rice: Its high starch content imparts creamy texture, and the thickness of the grain helps it stay intact during the lengthy cooking time. The arborio variety is easy to find in grocery stores, but if you can find carnaroli and vialone nano, pick some up.

APRIL 2018

Saffron Risotto With Shrimp and Peas Add a pinch of safron with wine in step 1. Add 1 pound large peeled, deveined shrimp and ¾ cup fresh peas to skillet with last addition of broth in step 2; cook until shrimp are opaque, 2 to 3 minutes. (If using thawed frozen peas, stir them into risotto off of heat before adding butter, lemon, and cheese.) Omit parsley.

Heat 2 tablespoons olive oil in a straight-sided skillet over medium-high. Add 8 ounces sliced mixed mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in 1 tablespoon minced garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto. Swap out onion for 1½ cups thinly sliced leeks (white- and light-green parts only, well washed). Swap out rice for pearl barley. Increase broth to 5 cups. Cook, stirring only occasionally, until creamy, 1 hour. Fold in mushroom mixture with butter, lemon juice, and cheese in step 3. Swap out parsley for chopped fresh dill.

ILLUSTR ATION BY BROWN BIRD DESIGN

Grocery List

Dry white wine, such as Sauvignon Blanc • Unsalted butter • Parmigiano-Reggiano • Fresh flat-leaf parsley •

EVERYDAY FOOD Schmaltz gives matzo balls their lush, concentrated flavor; ginger spices them up.

| TRADITIONS |

MATZO MAGIC There are no shortcuts in this classic Passover recipe: It calls for homemade broth, chicken feet, and hours of simmering. But the inished soup, starring one big, flufy dumpling, is a straight shot to the soul. TEXT BY CLAIRE SULLIVAN RECIPE BY GREG LOFTS

PREP MATZO

FORM BALLS

DROP THEM IN

SIMMER & SERVE

Beat 4 eggs in a large bowl. Stir in 1 cup matzo meal, ¼ cup seltzer, ¼ cup melted schmaltz (reserved from broth), 2 teaspoons finely grated fresh ginger, ½ teaspoon celery seed (optional), ¼ cup finely chopped dill or flat-leaf parsley (or a combination), 1 teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Stir until combined (mixture will be loose).

Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2½ inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.

Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.

Meanwhile, bring remaining broth and 3 medium carrots, peeled and cut into ¼-inch rounds, to a boil. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more fresh herbs. Serve immediately.

APRIL 2018

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

Steeped in History While the origins of this dish have been much debated, some say it came from Eastern European Jewish populations who used matzo crumbs and schmaltz to cook up a kosher version of the region’s soup dumplings. Make a 12-cup batch of chicken broth (turn to page 123 for the recipe), and finish with these foolproof steps.

DELICIOUSLY HEART HEALTHY

EVERYDAY FOO

| HEALTHY APPETITE |

HEMP

ALT MILKS They’re sitting pretty in grocery stores and cofee shops, and all are dairy-free and low in saturated fats. Here’s how to choose (and use) these creamy plant-based beverages. TEXT BY CLAIRE SULLIVAN

OAT

This nut-free drink is mild and versatile. It has a silky texture that foams and froths nicely, so it’s delicious in a latte. It’s also apropos in cereal and works well in broccoli soup, says Amy Chaplin, an award-winning vegetarian chef. Sweeten it with a touch of maple syrup. OUR PICK: Oatly! Organic Oat Drink

ALMOND

Medium-bodied and subtly sweet, this milk is the most allpurpose of the bunch. “It’s high in protein and not as rich as others,” says Chaplin, and it’s neutral enough to enhance a roster of recipes, from smoothies to mashed potatoes. OUR PICK: Three

CASHEW

“A grassy taste distinguishes it,” says Chaplin, who suggests pouring it cold over granola or ce real for a nice boost of omega-3 fatty acids. Unlike nuts, hemp seeds don’t have to be soaked before they’re blended, so you can make this milk quickly. OUR PICK: Living Harvest Tempt Hemp Milk, unsweetened

HAZELNUT

This variety has the sweet richness of the nut it’s derived from, so it pairs naturally (and scrumptiously) with vanilla and chocolate. Use it in a dairy-free pastry cream, or blend it with cocoa for a Nutella-esque drink. It can enliven breakfast, too: Stir it into iced coffee or oatmeal. OUR PICK: Elmhurst Milked Hazelnuts

Trees Unsweetened Original Almondmilk

The natural softness of the nut lends this liquid a satiny finish that comes very close to cream’s. It holds its own in a strong cup of coffee, and its mellowness swings savory, too: Chaplin recommends swapping a homemade batch into a cream-based pasta sauce. Project Original Cashew Milk

When choosing store-bought options, look for a short ingredient list; this typically means the milk contains fewer sweeteners and stabilizers. You can also make these milks yourself if you’re inclined to soak, blend, and strain away. For our master recipe, go to marthastewart.com/altmilks.

APRIL 2018

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

OUR PICK: Forager

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EVERYDAY FOO

| WHAT’S FOR DINNER? |

Picking Up Steam Fact: The simple act of cooking with water and heat is underrated. It’s lighter on fat and keeps foods loaded with nutrients. These recipes—starting with Greek turkey burgers—prove that it opens up a world of flavor, too.

Another reason to love this method: Unlike with grilling or roasting, ingredients won’t dry out if overcooked. These juicy burgers get a quick post-steam sear.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

APRIL 2018

Spring Chicken Niçoise

Spanish Cod With Chorizo and Fennel

Soba-Noodle Bowl With Tofu

Greek Turkey Burgers

2 boneless, skinless chicken-breast halves (each 8 ounces) Kosher salt and freshly ground pepper 3 sprigs plus 1 teaspoon chopped fresh oregano 12 ounces new potatoes, cut into 1-inch wedges

Spanish Cod With Chorizo and Fennel 1 fennel bulb, halved and thinly sliced (1½ cups), fronds reserved 5 ounces Spanish chorizo, cut into ¼-inch slices (1 cup) 4 skinless cod fillets (each 4 ounces) Kosher salt and freshly ground pepper

8 ounces sugar snap peas, trimmed (2 cups)

3 ounces cherry tomatoes, halved, or quartered if large ( ½ cup)

2 tablespoons fresh lemon juice

2 cloves garlic, thinly sliced (4 teaspoons)

2 teaspoons Dijon mustard

¼ cup extra-virgin olive oil 4 cups torn mixed red- and green-leaf lettuces Sliced feta and Niçoise olives, for serving

1. Set a steamer basket in a wide pot containing 1 inch water; bring to a boil. Season chicken with salt. Lay oregano sprigs in bottom of basket; add chicken and potatoes. Reduce heat to medium, cover, and steam until potatoes are fork-tender, 12 to 14 minutes. Transfer potatoes to a plate; add peas to basket. Cover and cook until peas are tender and chicken is cooked through, 2 to 3 minutes more. Transfer chicken to plate; run peas under cold water in a colander. Shred chicken into bite-size pieces. 2. Whisk together lemon juice, Dijon, ½ teaspoon water, and oil. Stir in chopped oregano; season with salt and pepper. Toss lettuces, potatoes, chicken, and peas lightly with dressing. Arrange on plates with cheese and olives. Drizzle with additional dressing and serve. ACTIVE TIME:

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

Soba-Noodle Bowl With Tofu 12 ounces soba noodles 3 tablespoons reduced-sodium soy sauce

2 tablespoons unsalted butter

¼ cup dry white wine, such as Sauvignon Blanc 1 small orange Extra-virgin olive oil and toasted sliced baguette, for serving

1. Preheat oven to 400°, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets. 2. Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts. ACTIVE TIME:

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

Greek Turkey Burgers 1 pound ground turkey (85 percent lean) 3 tablespoons chopped parsley, plus whole leaves for serving

¼ cup fresh lime juice (from 2 to 3 limes)

2 teaspoons Worcestershire sauce

4 teaspoons chili sauce, such as sambal oelek

2 teaspoons Dijon mustard

4 teaspoons light-brown sugar 1½ teaspoons toasted sesame oil Kosher salt

Kosher salt and freshly ground pepper

½ cup plain yogurt (not Greek) 2 tablespoons fresh lemon juice, plus ¼ teaspoon grated zest

2 tablespoons julienned fresh ginger (from a peeled 2-inch piece)

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

1 pound asparagus, trimmed

4 flatbreads (each 6 inches), such as pitas

1 pound silken tofu, drained Cilantro leaves and toasted sesame seeds, for serving

1. Cook noodles in a pot of boiling water until al dente, about 4 minutes. Drain; run under cold water. Stir together soy sauce, lime juice, chili sauce, sugar, and ½ teaspoon oil. Season with salt. 2. Heat a large straight-sided skillet over medium-high. Add remaining 1 teaspoon oil, ginger, and asparagus; season with salt. Cook 1 minute. Add 1 cup water and bring to a boil, then cover, reduce heat to low, and cook, shaking pan occasionally, until crisp-tender, 3 minutes. Transfer asparagus to a cutting board; let cool, then slice on the bias. Toss with noodles and ¼ cup dressing. Return skillet to medium-high heat; add tofu. Bring to a boil, then reduce heat to low, cover, and cook 6 to 8 minutes. Divide noodles among bowls. Top with tofu, cilantro, sesame seeds, and more dressing; serve. ACTIVE TIME:

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

Hummus, cucumber spears, and arugula, for serving

1. Combine turkey, parsley, Worcestershire, Dijon, 1 teaspoon salt, and ¼ teaspoon pepper. Cover; refrigerate 20 minutes. Stir together yogurt, lemon juice, and zest; season with salt and pepper. 2. Set a steamer basket in a wide pot containing 1 inch water. Bring to a boil, then reduce heat to medium. Form turkey mixture into eight ½ -inch-thick patties. Steam, covered, until a thermometer inserted into patties reads 165°, 3 to 5 minutes. Transfer to a plate; pat dry. Heat a large skillet over high; swirl in oil. Sear burgers, flipping once, until golden, about 2 minutes total. Cook breads over an open burner or under the broiler, turning occasionally, until charred in spots, 30 seconds. Spread with hummus; top each with 2 patties, cucumber, arugula, and parsley leaves. Drizzle with sauce and oil, season with salt and pepper, and serve. ACTIVE TIME:

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

Spring Chicken Niçoise

EVERYDAY FOO

Rhubarb Crumb Cake 8 ounces rhubarb (about 3 stalks), halved lengthwise and cut into 3-inch pieces 1 cup granulated sugar 1¾ cups unbleached all-purpose flour, plus more for pan

½ cup light-brown sugar ¾ teaspoon kosher salt 4

tablespoons cold unsalted butter, cut into small pieces, plus 6 tablespoons roomtemperature butter, and more for pan

1¼ teaspoons baking powder 2 large eggs, room temperature

¼ cup sour cream, room temperature 1 teaspoon grated orange zest 1 cup heavy cream

1. Preheat oven to 350°. Toss rhu-

Cozy each slice up to a spoonful of whipped cream infused with the reserved rhubarb syrup.

| SWEETS |

Well Rounded When tart, juicy rhubarb teams up with an orangescented cake, dessert nirvana is achieved. The stalks offer jammy brightness and a rosy hue, and a crunchy brown-sugar crumble is its crowning glory. TEXT BY CLAIRE SULLIVAN RECIPE BY LAURYN TYRELL

APRIL 2018

2. Butter a 9-inch round cake pan and line bottom with parchment; butter parchment. Dut pan with flour; tap out excess. Whisk together baking powder and remaining 1¼ cups flour and ½ teapoon salt. In another bowl, t ir together room-temperature butter and remaining ¾ cup sugar. Whisk in eggs, one at a time. Fold in half of flour mixture, then sour cream and zet. Stir in remaining flour mixture jut to combine. Spread batter in bottom of prepared pan. 3. Break treusel into large pieces; prinkle half over batter. Strain rhubarb (reserving syrup); scatter over batter, then top with ret of t reusel. Bake until cake pulls away from sides of pan and a teter inserted in center comes out clean, 40 to 45 minutes. Let cool 20 minutes. Invert onto a wire rack; let cool completely. Whip cream to soft peaks; sweeten to tate with syrup. Whisk until soft peaks return and serve with cake. ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 10 MIN. | SERVES: 8

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY LINDA HEISS

barb with ¼ cup sugar. Let tand, tossing occasionally, until sugar dissolves, about 30 minutes. To make t reusel, t ir together ½ cup flour, brown sugar, and ¼ teapoon salt. Using your fingers, cut in cold butter until medium clumps form. Press mixture into bottom of bowl; refrigerate until ready to use, at leat 20 minutes.

April “What heaven can be more real than to retain the spirit-world of childhood?”

©MEL ANIE D E FA ZIO/STOCKSY UNITED

—Beatrix Potter, The Journal of Beatrix Potter from 1881 to 1897

MARTHA STEWART LIVING

SPRING HAS, INDEED, SPRUNG! CELEBR ATE EASTER— AND THE END OF A LONG WINTER—WITH E ASY, E XU B ER ANT I D E A S TH AT AR E SU R E TO DELIG H T YOUR R ABBITS BOTH BIG AND SMALL.

freshly

H AT C H E D

PHOTOGRAPHS BY JOHNNY MILLER TEXT BY ELENI N. GAGE CREATED BY SILKE STODDARD AND TANYA GRAFF

Don’t be shell-shocked— these eggs are actually made of wood, and the pattern is its natural grain. Even more striking is the new-fashioned palette: warm, vibrant, and truly unexpected for Easter. Display them on a tray, wrap a few in twine, and slip in a fresh bud (they work nicely as individual place settings, too). Or suspend them from expansive flowering branches—these are quince. (For the how-to, see page 133.) THE DETAILS (opposite): Ochre Sable chair, in Quince, ochre.net. Vintage table, dienstanddotter.com. Swedish wooden bird, from $5.50, scandinaviansouth.com.

dip into D R EA M Y CO LO R S

Go ahead and put all your eggs in one basket. These shaded shells resemble a spring sunrise when together. Take a combination of brown and white eggs, and dye half of them in faint lavender or bronze; then spray contrasting colors on all of the tops. Set them in a large oval basket, and nestle in a gleaming focal point— a single spray-painted “golden egg”—for good luck. (For the howto, see page 133.)

bowl THEM OVER

THE DETAILS: Neue Galerie Alpha tumblers, $64 each, shop.neuegalerie.org. Marie Daâge Horizon plates, from $134 each, mariedaage.com. Hawkins NY Simple flatware sets, $75 each; and Simple linen napkins, in Mustard, $18 each, hawkinsnewyork.com.

leave an I M PRI NT

You don’t need Morse code to send a message using dashes and dots. These eggs say “Happy Easter!” loud and clear, thanks to graphic patterns printed with DIY “stamps.” The dots come from bubble wrap; the stripes, corrugated cardboard. Just smooth matte acrylic paint across a sheet with a foam brush, and slowly roll a natural or dyed egg across it. THE DETAILS: BestPysanky Traditional egg dye, in Vanilla Cream, Bronze, Denim Blue, and Harvest Orange (for base colors), $1.25 each, bestpysanky .com. Dick Blick matte acrylic paint, in Dark Blue Medium, Orange Medium, Red Violet Light, and Off-White (for top colors), $2.25 each, dickblick.com. Bubble wrap, 3⁄16", $6.50 for 12" by 25'; and Partners Brand single-faced corrugated roll, $11 for 4" by 250', staples .com. Japanese basket, 9" by 12", in Natural, $180, marchsf.com.

give them a SWEET SEND-OFF

Let little bunnies hop home with egg-shaped treats (aka jelly beans) in bags. Prepare the bubble wrap and cardboard the same way as shown opposite; then slide a sheet of paper inside each pouch to prevent the color from bleeding through, and press it onto the painted surface. Remove and let dry before filling. As a final flourish, replace the string that comes in the pouches with ribbon.

ART DIRECTION BY K ATIE FIELD; ST YLING BY TANYA GR AFF

THE DETAILS: Studio Carta tightweave ribbon, $10 for 5 yd., shop angelaliguori.com. Muslin bags, from $1 each, paperpresentation.com.

This dynamic duo has antioxidants, vitamins, and minerals galore. From left: sorghum, rye, purple barley, millet, bulgur, red quinoa, and brown rice.

PHOTOGRAPHS BY LOUISE HAGGER | TEXT BY MIRANDA CROWELL RECIPES BY SHIRA BOCAR AND LAURYN TYRELL

GRAINS

GREENS

Eating healthfully doesn’t have to feel like a chore. When you prepare these two powerhouse ingredients in an innovative way and bring on the bold flavors, the results are deeply delicious. Who knew getting your fiber could taste this good?

Crispy Grain Salad With Peas and Mint THE GRAINS:

QUINOA + MILLET THE GREENS:

PEA SHOOTS, BABY KALE, OR SPINACH

CRUNCH IT UP Steaming quinoa and millet to add to a salad is always a good idea. But why stop there? Flash-fry the cooked grains—a technique we borrowed from Indian cuisine—for a crispy texture and toasted taste. Combine the crackling protein-and-amino-acid-packed grains with spring peas, mint, tender greens, and a lemony vinaigrette, and you’ve just put the punch back in lunch.

Lamb-and-RiceStufed Cabbage THE GRAIN :

BROWN RICE THE GREEN :

SAVOY CABBAGE

SUPERCHARGE A CLASSIC Traditional stuffed cabbage gets a big nutritional boost thanks to short-grain brown rice, which is loaded with heart-healthy magnesium. The grain’s starchiness binds the filling, while its nutty flavor rounds out the aromatic blend of ground lamb, fresh herbs, and sweet-and-sour tomato sauce. Toasted pine nuts and dried currants give the dish bite.

Sorghum Salad With Carrots and Dandelion Greens THE GRAIN:

SORGHUM THE GREEN:

DANDELION GREENS

BROADEN YOUR HORIZONS It may lack the name recognition of brown rice or farro, but take it from us: Sorghum is the next it grain. With a texture reminiscent of Israeli couscous’s and a mildly sweet flavor, the gluten-free option balances sumac’s tartness and dandelion’s bitterness in this dinner-party-worthy salad. Caramelized roasted carrots and a garlicky yogurt dressing add heft without feeling heavy.

EXPERT ADVICE

PERFECTLY TEXTURED (NOT MUSHY) GRAINS EVERY TIME

California-Style Veggie Burger THE GRAIN:

BULGUR THE GREEN:

SPINACH

1 Rinse whole grains before you cook them to remove any dut or bitter residue.

2 Let teamed grains sit, covered, off heat for 10 minutes to absorb water evenly.

3 Before serving, fluff teamed grains with a fork. Never tir with a spoon, which can mash or break them.

SEAR IN SERIOUS FLAVOR If any food is in need of a shake-up, it’s the veggie burger—too often a bland, crumbly stand-in for the meaty OG. This one cracks the code. Pintos, spinach, and sautéed shiitakes and onions meld into a rich, hearty flavor, while bulgur— a high-fiber, quick-cooking grain—is mixed in to bind the patty, as well as pressed into the surface to give it that elusive off-thegriddle crunch. Layer on Swiss cheese, avocado, and sprouts for a SoCal finish.

Creamy LemonBarley Soup THE GRAIN:

BARLEY THE GREEN:

WATERCRESS

SOUP UP YOUR SOUP In this cozy, velvety take on the Greek soup avgolemono, barley—a cholesterol-lowering grain with ample soluble fiber—subs in for the usual white orzo, lending chewiness, while lemon and watercress bring a shot of brightness. When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.

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Swiss-Chard Frittata With Rye Berries THE GRAIN:

RYE BERRIES THE GREEN:

SWISS CHARD EXPERT ADVICE

REINVENT BREAKFAST STOCK UP

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY SHIRA BOCAR AND LAURYN T YRELL; PROP ST YLING BY TANYA GRAFF

To save time—and always have grains on hand—make them in big batches, let cool, and freeze them flat in platic bags. (It’s like money in the bank at seven on a weeknight.) Jut microwave to thaw, or toss as is right into soup. And mix them up: Fluffy varieties like quinoa, bulgur, millet, and brown rice; or chewy ones like wheat berries, farro, sorghum, and hull-less barley are interchangeable.

This omelet so convincingly captures the flavors of buttered rye and eggs that only its earthy-green color reminds you how incredibly healthy it is. A generous amount of leafy greens and herbs (dill, scallions, and parsley) provides antioxidants and minerals, while hearty rye berries, which have a lower glycemic index than many other grains, give fiber and texture, so you’re happily sated all morning.

a place for everything

To get ready for a busy day, Martha used to travel from room to room in her Bedford, New York, home, since no single pot could hold her entire wardrobe. Lat fall, she decided to convert a small unused bedroom into a well-organized walk-in closet. She mapped out what she needed from the pace—but also considered what she wanted: a life-improving, routine-smoothing area that felt beautifully at home, in her home. And while you can’t borrow her clothes (or those Manolos), all of her smart trategies are up for grabs. PHOTOGR APHS BY MARCUS NILSSON TE X T BY M E LI S SA OZ AWA

A GRAND CENTRAL STATION Martha had a two-sided bureau topped with marble similar to the kind on her kitchen’s pastry counter. It was carved by a local stonecutter, and offers ample space for an antique jewelry box and mirror and a clothesfolding station.

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the plan

PHOTOGR APH BY JOCELYN M. SANTOS (“BEFORE” IMAGE); ILLUSTR ATION BY PETER OUMANSKI

To get exat ly what she wanted, Martha put equal emphasis on form and funt ion for this projet. The walk-in needed to hold and organize all her essentials, as well as look and feel like a natural extension of her home. She tapped design consultant Chris Reynolds of California Closets to work with her. Aside from the many cutom finishes and features the company offered, it was appealing that all the components are modular, so none of the home’s original moldings had to be removed (and the closet can easily revert back to a bedroom if ever necessary). Reynolds visited her home to survey the pace (left); together they assessed Martha’s torage requirements, and then began seleting tyles and materials that refleted her sensibility. Martha liked the simplicity of the company’s classic cabinetry finished in Cashmere, an eco-friendly cutom shade. They also chose lighting, including dimmable remotecontrolled LEDs in all the cabinets. The end result? “I am thrilled with it,” she says.

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A FLOOD OF LIGHT Martha had solar shades installed (they’re sheer but block color-fading UV rays), along with antique Dutch hammered-brass sconces to cast a warm glow. Empress Tang rests on a deep window seat covered in Donghia’s Covet velvet, in Forest. It’s a perfect place to put on shoes, too.

SWEATERS IN PLAIN SIGHT Plush pullovers are folded and arranged in a tall cabinet customized with restoration-glass panels that match the windows in the rest of the house. She tucks cedar balls among the stacks to ward off moths.

POLISHED DETAILS An antique mirror and a silver tray displaying Martha’s perfumes are both pretty and practical. On bureaus, she used the same brass knobs—made by E. R. Butler & Co.— that she has throughout the house.

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A BERTH FOR BAGS On the top shelf, she keeps a few footed purses that she carries often, stuffing the soft ones with tissue to help them stand up and hold their shape. Larger totes are stored in cabinets beneath the window seats.

INSTANT ACCESS Martha’s clothes are arranged by item and color, and spaced evenly apart. Avoid overcrowding your closet, she advises, which can cause unnecessary wrinkles. She uses sturdy wooden hangers, which match her floors, for blouses; and thicker ones for jackets and sweaters. For pants, she has two kinds: some with a velvet bar to fold delicate materials over, others with clips for sturdier fabrics (walnut and brass, hangers.com).

VITAL SIGNS Martha had valet bars installed to help her organize outfits for TV appearances and upcoming trips—or for multiple events in a single day. Laminated hanger tags keep track of them, and serve as care and laundry reminders. To print your own, go to marthastewart.com/hangertags.

SPACE FOR SHOES All of the room’s cabinetry is made from boards just over an inch thick (the standard is three-quarter-inch), for a solid, more bespoke feel. Martha’s shoes are situated by style. When she finds a pair she loves, she buys them in multiple colors.

ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY LORNA AR AGON AND JOCELYN WORR ALL

DEDICATED DRAWERS

Each one houses specific items: Accessories like gloves, scarves, and shawls are slightly staggered so that every one is visible. Martha wraps delicate pieces, such as sequined pants and beaded scarves, in protective acid-free tissue paper. Jewelry lies on velvetlined trays. Socks are folded and grouped by color, and small printed labels help housekeepers maintain her system.

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start with flashes of color Splashed into mimosas, carrot juice brings a rich earthiness—plus visual oomph and wellness points—to the classic libation. Pair them with a creative twist on the French snack of radishes, salt, and good butter. Gather a rainbow of petite vegetables (right now fiddleheads, asparagus, cucumbers, and baby carrots are abundant), and dip them in butter whisked with lemon zest: It’s a garden on a plate.

photographs by

ANSON SMART text by

CHRISTI AN WRIGHT recipes by

SHIRA BOCAR

— CARROT- J U ICE M I MOSA S

— LEMO N BUTT E R– DI PP E D BABYVEG ETA B L E CR U D ITÉ S

SPRING is SERVED Brunch is A GLORIOUS THING, whether you’re celebrating Easter or just a wide-open weekend day. This menu is flush with PAINTERLY HUES and DELICIOUS IDEAS— from unexpected drinks to a fanciful cake—and the season’s FRESHEST OFFERINGS in between. Whip up the whole spread, and you have a feast that enchants all the senses.

— ROAST ED - SPR I NG - O N I O N AN D GOAT- C H EES E EGGS

put something creamy . . .

. . . and beautiful on offer

These mini Easter eggs don’t crack; they melt in your mouth when spread on crackers. Roasted spring onions infuse soft goat cheese with a garlicky bite (scallions do the job, too), and purple chive blossoms and pink peppercorns accent them in pastels. Make these lovelies up to three days in advance.

Cooked watermelon radishes have magical powers: They take on a deep-fuchsia shade and a sweet, peppery flavor. And when sliced paper-thin (a Japanese mandoline is your friend here) and baked on top of a cauliflower-and-heavy-cream purée, they shrink into frilly “flowers.”

THE DETAILS: Jars Reflets de Maguelone dessert plate, $40, mottahedeh.com. Schumacher Lotus Garden fabric, in Lilac (throughout story), fschumacher.com.

— ROAST E D R AD I S H TA RT

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— SWE E T PEA S W IT H SHALLOTS AN D GEM LETT UC E

toss a tumble of greens . . .

. . . and roast some fish

You’ll want to eat this warm and tender salad straightaway. But the peas can hang out quietly on the stove top while the main dish is in the oven. Then toss in the lettuce and butter for a quick sauté just before showtime.

A ham or leg of lamb typically takes the stage on Easter, which is why a surprise from the sea steals the show. In a nod to gravlax, this salmon is marinated (rather than cured) with beets and dill, giving it a semiprecious glow on a bed of crisp, artfully shingled potatoes. THE DETAILS: Apilco deep oval roaster, 15", $100, williams-sonoma.com.

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— B E E T-A ND - DILL- ROAST E D W I LD SA LMO N

— N EAPOL ITA N IC E CREA M C A K E

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

— PASTE L BUT TE R COOKI ES

finish with a cool confection . . .

. . . and powdered cookies

The layers of cake in this heavenly dessert are made with cornmeal, for a chewy contrast to the smooth melt of ice cream. Assemble it a few days in advance, and on the day of your gathering, whip the cream frosting and top it with a swath of strawberries and chopped pistachios.

These shortbread rounds are loaded with almonds, but their sweet colors and extra hits of flavor come from finely ground freeze-dried fruits (we used blueberry, raspberry, and mango) mixed with confectioners’ sugar. Just sift it on and serve.

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THE BED PHOTOGRAPHS BY STEPHEN KENT JOHNSON | TEXT BY PETRA GUGLIELMETTI

IT’S WHERE YOU REST YOUR HEAD AT NIGHT, OPEN YOUR EYES EACH MORNING, AND SPEND ABOUT A THIRD OF YOUR LIFE DREAMING AND RECHARGING—AND THAT’S A GREAT CASE FOR MAKING IT AMAZING. THIS GUIDE COVERS THE ESSENTIALS, FROM SERENE SHEETS TO POSTURE-SAVING PILLOWS. START BY PICKING A STYLE, AND THEN MAKE IT YOUR OWN, LAYER BY INVITING LAYER.

THE DETAILS (from top): Muji organic washed-cotton pillowcase, in Dark Blue Check, $10, muji.com. Brooklinen luxe pillowcase, in Smoke Dot, $45 for 2, brooklinen.com. Parachute linen pillowcase, in Fog, $59 for 2, parachutehome.com. Serena & Lily Beaumont pillowcase, $78 for 2, serenaandlily.com. Cultiver linen pillowcase, in Blush, $70 for 2, cultiver.com.

CLASSIC revival A skirted four-poter has undeniable old-world appeal; breezy blue-and-white linens land it squarely in the now. This bedpread has a modern block print and a neatly tailored, integrated 18-inch ruffle (unlike the froufrou skirts of your childhood). Asymmetrical shams in the same crip palette erase any lat hint of tuffiness.

THE DETAILS Pillows (clockwise from front): Les Indiennes Tania dot cover, $66, lesindiennes.com. Whim by Martha Stewart Collection cotton-linen pillow sham, in Steel Blue (comes with comforter), from $180, macys.com. Les Indiennes Marianne cover, $72; Ingrid euro cover, in Indigo, $96; Irma standard cover, in Indigo, $80 for 2; and Petite Croix standard cover, in Indigo, $80 for 2, lesindiennes.com. Bedspread: Les Indiennes Petite Croix bedspread with ruffle, in Indigo, $410, lesindiennes.com. Bed frame: Serena & Lily Whitaker four-poster bed, $2,998, serenaandlily.com. Brahms Mount Calendar Island linen blanket, in Indigo, from $425, brahmsmount.com. Bungalow 5 Benjamin linen one-drawer side table, in White, $1,089, bungalow5.com. Circa Lighting Vienne medium table lamp, $588, circalighting.com. Nordic Knots Classic rug, in Cream/Blue, from $289, nordicknots.com. Casper The Casper queen mattress, $950, casper.com.

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Picture the bed of your dreams. Does it look and feel like the one you slip into every night? If not, this is probably why: “We often put our beds together piecemeal, but they’re the most important place in the home to invest time and thought,” says Rebecca Robbins, Ph.D., a sleep researcher at New York University Medical Center. “Sleep is critical to our health and wellness, our mood, our job performance, even how we treat our spouses and raise our children. It sets the stage not just for the night, but for our lives.”

Select Sheets Skip the thread count, and choose by weave. That’s what lends linens their feel and features. Here’s the rundown, from crisp to cozy. PERCALE Cool and breathable— great for hot weather and hot sleepers. Martha Stewart Collection cotton-percale solid queen sheet set, in Cloudless Sky, from $160, macys.com.

SATEEN It has a slight sheen and looks smooth without ironing. Wamsutta Dream Zone micro-cotton sheet set, in Pink, from $139, bedbath andbeyond.com.

CHAMBRAY Comfortable yearround, just like your favorite button-down. L.L.Bean chambray sheet collection, in Chambray Blue, from $109, llbean.com.

JERSEY Drapey and stretchy, but not stifling. Look for ones that feel like a good T-shirt: tight weave, thick material. Room Essentials jersey sheet set, in Heather Gray, from $20, target.com.

Rinse, repeat... We roll around in our sheets for up to 250 hours a month. Weekly laundering prevents buildup of oils, dirt, and—sorry— dust mites and their detritus. “Wash sheets separately from towels and clothes. They’ll have more room to move in the water and come out cleaner,” says Liz Pierce, VP of home design for Lands’ End. You’ll also see less pilling when you don’t mix fabrics.

... and smooth For a freshly ironed feel without the iron, toss a few ice cubes into the dryer with sheets, then hang them up until the wrinkles release, says Pierce. For a solo fitted sheet, take it out of the dryer when it’s t ill barely damp and put it on the mattress, says Becky Rapinchuk, author of Simply Clean (Touchtone, 2017). Tug it a few times, and let it air-dry.

TWILL

Brooklinen twill core sheet set, in Navy Stripe on White, from $189, brooklinen.com.

FLANNEL Ultrawarm. “It’s brushed and shaved for softness,” says Kirsty Williams, SVP of Design for Serena & Lily. The Seasons Collection heavyweight flannel sheet set, in Grey Dot, from $25, bedbathandbeyond.com.

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Still can’t fold a fitted sheet? Visit martha stewart.com/ fitedsheet to watch our how-to video.

PETER ARDITO (SHEETS)

Peach-fuzz soft but lightweight. Its diagonal weave makes it pill less than jersey.

A CUSHY situation To give a tandard duvet setup hotel-level luxury, prop an oversize, extra-wide pillow againt your headboard or wall. Bedtime co-reading (and movie watching) just got a lot more comfortable. Continue the theme with a single, extra-long accent pillow; it’s simpler and more sophiticated than a class-photo arrangement of little ones.

THE DETAILS Pillows (back to front): Rebecca Atwood Dashes headboard pillow, $449; embroidered pillowcases, $199 for 2; and Gridded Ikat lumbar pillow, $359, rebeccaatwood.com. Bedding: Rebecca Atwood Shell duvet, $349, rebeccaatwood.com. Garnet Hill wrinkleresistant solid sateen bedding, in Rose Blush, from $38, garnethill.com. Bed frame: Restoration Hardware Bedford slipcover bed, in Belgian Linen, from $2,325, restorationhardware.com. Room & Board Hudson two-drawer nightstand, $799, roomandboard.com. CB2 Hi-Gloss square pink tray, $30, cb2.com. Workstead Signal sconce, in Brass, $875, workstead.com. Casper The Casper queen mattress, $950; and The Casper queen foundation, $250, casper.com.

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CUSTOM colors

THE DETAILS Pillows (back to front): Flâneur sateen pillowcases (part of sheet set), in Gold Rush and Toasted Almond, from $400, hiflaneur.com. Block Shop Textile Marigold pillow, $85 (with insert), blockshoptextiles.com. Bedding: Cultiver linen duvet-cover set, in Charcoal Gray, from $315; and linen fitted sheet, in Charcoal Gray, from $150, cultiver.com. Throw: Hawkins New York Stripe throw, $195, hawkinsnewyork.com. Bed frame: CB2 Alchemy bronze bed, from $649, cb2.com. Hay Cloche lamp, $290, hay.dk. Artfully Walls First Light, 24" by 24", in Natural Wood, artfullywalls.com. Station alarm clock, $125, store.moma.org. Casper The Casper queen mattress, $950, casper.com.

PHOTOGR APHS BY PETER ARDTIO (PILLOWS); ART DIRECTION BY JASPAL RIYAIT; PROP ST YLING BY LORNA AR AGON; SOF T ST YLING BY BROOKE JACOBS

One shortcut to a warm, cohesive vibe: Create a palette based on a favorite blanket. Here, a sunrise petrum of gold, pink, and hazy blue peaks to the throw at the foot of the bed. It’s a minimalit’s dream: two sets of pillows, neatly tacked, and no top sheet (an idea borrowed from European hotels), which means less to tangle with at night and traighten each morning.

Pick Pillows “With the right head support, you’re more likely to sleep continuously,” explains Natalie Dantovich, Ph.D., an environmental fellow at the National Sleep Foundation. Say no more.

Lay Down Another Layer Simple, well-made blankets bring color and texture, and let you fine-tune your way to optimal shut-eye. “Temperature and sleep are intimately related. Being too hot or cold can inhibit slumber and even cause nightmares,” Robbins says. “Blankets are a great way to stay in your comfort zone, especially when it gets colder at night, or if you sleep with someone with different preferences.” Opt for breathable natural fibers: wool for weight and warmth, cotton for a lighter topper.

THE DETAILS (from top): The Company Store Gossamer blanket, in Parchment, from $109, thecompany store.com. Amana Modern Ticking bed blanket, in Bleach/Natural/Navy, from $125, amanashops.com. Sferra Bristol throw, in Paprika, $225, sferra.com. Swans Island Penobscot blanket, in Truffle and White Stripes, from $495, swansislandcompany .com. Coyuchi Topanga mattelassé organic blanket, in Warm Stripe, from $228, coyuchi.com.

For Back Sleepers

Go for a contoured style; it’ll relieve pressure on your neck and won’t push it forward. If you don’t like foam, dense synthetic down fits the bill, too. Martha Stewart Collection Dream Science contour pillow, $60, macys.com.

For Side Sleepers

Try a thick, gusseted pillow, meaning one with panels on all four sides, to bridge the distance between your ear and shoulder. Therapedic TruCool memory-foam sidesleeper pillow, $70, bedbathandbeyond.com.

For EveryWhich-Way Sleepers

Choose a memory-foam pillow that responds to your positioning (and repositioning) for good alignment. The Leesa pillow, $75, leesa.com.

Care for Your Comforter Whether it’s made with real down (look for fill power of 600 or higher) or synthetic (which is reliably hypoallergenic), here’s how to keep this essential cloud-like. COVER IT

AIR IT

FLUFF IT

Protet it from dut and t ains with a duvet you can wash (monthly if you use a top sheet; weekly if you don’t). Some have ties at the inner corners to prevent bunching; DIY your own by sewing in twoinch trips of fabric tape.

At leat once or twice a year, slip it out of its cover and onto a clothesline on a warm, sunny day—this is the bet way to keep it looking and smelling fresh. “The sun helps make white cotton whiter,” Pierce says.

When you wash it (only as needed, for tains), hit a laundromat. Drying in a commercial machine on low creates loft. Toss in a few tennis balls (or aluminum foil rolled up in tube socks) to reduce clumps and stop it from going flat.

121

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

Recipe Index STARTERS, SALADS, SOUPS & SIDES Crudités, Lemon Butter– Dipped BabyVegetable 127 Egg Bites, Devil-ish 36 Eggs, RoastedSpring-Onion and GoatCheese 128 Gribiche and Steamed Potatoes 36 Peas, Sweet, With Shallots and Gem Lettuce 128 Salad, Crispy Grain, With Peas and Mint 123 Salad, Sorghum, With Carrots and Dandelion Greens 125 Soup, Creamy Lemon-Barley 126 Soup, MatzoBall 80 MAINS

Tea Sandwiches, Curried-EggButter 36 Turkey Burgers, Greek recipe card Veggie Burgers, CaliforniaStyle 126 Wild Salmon, Beet-and-DillRoasted 128

Risotto, Basic 77

1 cup quinoa, rinsed and drained several times

Enriched Chicken Broth Chicken feet are loaded with collagen, which is beneficial for maintaining skin health and strengthening bones. They’re available at butcher shops as well as in many grocery stores. 1 whole chicken (3½ pounds), gizzards removed 12 chicken feet (optional) 1 large onion, quartered

Mimosas, Carrot-Juice 127

1 bay leaf 6 sprigs flat-leaf parsley

½ teaspoon black peppercorns

Crumb Cake, Rhubarb 86 Ice Cream Cake, Neapolitan 130

Barley, Basic 127 Broth, Enriched Chicken 123 Brown Rice, Basic 125 Bulgur, Basic 126 Millet, Basic 123 Quinoa, Basic 123 Rye Berries, Basic 127 Sorghum, Basic 125

| TOTAL TIME: 1 HR.

Basic Quinoa

BEVERAGES

Cookies, Pastel Butter 130

bine tender greens, fried grains, peas, mint, and scallions. Drizzle with vinaigrette. Season with salt and serve immediately. ACTIVE TIME: 20 MIN.

1 celery stalk, cut into 2-inch pieces

DESSERTS

4. In a large serving bowl, com-

30 MIN. | SERVES: 4 TO 6

1 carrot, cut into 2-inch pieces

OTHER

Risotto, Barley, With Mushrooms and Dill 77

PAGE 96

Tart, Roasted Radish 128

Chicken Niçoise, Spring recipe card

Frittata, SwissChard, With Rye Berries 127

PAGE 80

Soba-Noodle Bowl With Tofu recipe card

Sandwich Cookies, Macaroon 32

Egg-Salad Cups, ThreePepper 36

GRAINS + GREENS

Risotto, Saffron, With Shrimp and Peas 78

Cabbage, Lamb-andRice-Stuffed 123

Cod, Spanish, With Chorizo and Fennel recipe card

MATZO MAGIC

1 piece ginger (3 inches long), thinly sliced Kosher salt 1. Place chicken and feet in a large

pot. Add 4 quarts water (if chicken is not fully submerged, add more to cover). Boil, skimming foam from surface until it subsides, about 5 minutes. Add onion, carrot, celery, bay leaf, parsley, peppercorns, and ginger. Reduce heat to low and simmer until stock turns a rich golden color and vegetables are falling apart, 2½ to 3 hours. 2. Strain broth (to avoid making

it cloudy, do not press on solids); season with 1 tablespoon salt. Skim schmaltz (rendered fat) from surface with a spoon, or use a fat separator, or refrigerate broth and let fat solidify before removing; reserve schmaltz separately. ACTIVE TIME: 40 MIN. MAKES: 12 CUPS

| TOTAL TIME: 5 HR.

Crispy Grain Salad With Peas and Mint You can also use steamed grains for this salad; start with step 2. 2 cups Basic Quinoa (recipe follows) 2 cups Basic Millet (recipe follows) 4 cups safflower oil Kosher salt 1 cup fresh or frozen peas 1 tablespoon white-wine vinegar 2 tablespoons fresh lemon juice

½ teaspoon honey 3 tablespoons extra-virgin olive oil Pinch of red-pepper flakes 4 cups tender greens, such as pea shoots, baby kale, baby spinach, or a combination

⅓ cup thinly sliced fresh mint leaves 2 scallions, trimmed and thinly sliced 1. Spread grains on a paper towel–

lined baking sheet; let stand 1 hour. Heat safflower oil in a large pot until a thermometer reaches 350°. Add grains, a cup at a time. Cook until golden and crisp, about 2 minutes. Remove with a fine sieve; transfer to another paper towel–lined sheet. Season with salt. (Return oil to 350° before frying subsequent batches.) 2. Prepare an ice-water bath. Cook peas in a pot of salted boiling water until just tender and bright green, about 2 minutes. Transfer to ice-water bath; drain. 3. In a small bowl, whisk together vinegar, lemon juice, and honey. Slowly drizzle in olive oil. Season with salt and red-pepper flakes.

Pinch of kosher salt

Combine quinoa, 1½ cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

| TOTAL TIME: 25 MIN.

MAKES: ABOUT 3 CUPS

Basic Millet 1 cup millet Pinch of kosher salt Extra-virgin olive oil (optional)

Combine millet, 2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook until tender, about 25 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

| TOTAL TIME: 40 MIN.

MAKES: ABOUT 3 CUPS

Lamb-and-Rice-Stuffed Cabbage Kosher salt and freshly ground pepper

½ yellow onion, finely chopped ( ¾ cup) ¾ pound ground lamb ¾ cup Basic Brown Rice (recipe follows)

¼ cup pine nuts, toasted and coarsely chopped

¼ cup dried currants ¼ teaspoon ground cinnamon ⅓ cup packed chopped fresh dill, mint, or a combination 1 Savoy cabbage (3 pounds)

MARTHA STEWART LIVING

123

RUNNING SHOES PLAYLIST IRON WHOLE GRAINS 5K

The Workbook 1 can (15 ounces) tomato sauce 3 tablespoons fresh lemon juice 1 teaspoon sugar 4 teaspoons thinly sliced garlic (from 3 cloves) Extra-virgin olive oil, for drizzling

Sorghum Salad With Carrots and Dandelion Greens 1 pound carrots, peeled and cut on the bias into 2-inch pieces 6 cloves garlic, skins on 1 dried bay leaf

1. Preheat oven to 350°. Bring a large,

3 sprigs thyme

deep pot of water to a boil. Season with salt. Mix together onion, lamb, rice, pine nuts, currants, cinnamon, herbs, 1½ teaspoons salt, and ½ teaspoon pepper. Cover; refrigerate about 20 minutes.

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

2. Meanwhile, using a paring knife, cut

out and discard core of cabbage. Plunge cabbage, top-side down, into pot of boiling water. (Use a pair of tongs to keep it fully submerged.) As leaves separate from head and become pliable, remove them and transfer to a rimmed baking sheet, 6 minutes total. Let stand until cool enough to handle, 15 minutes. 3. Stir together tomato sauce, lemon juice, sugar, and ¼ cup water. Season with salt and pepper. Line a 9-by-13inch baking dish with large cabbage leaves; spread with half of tomato mixture. Working with one remaining leaf at a time, lay flat on a work surface; with a knife held horizontally, cutting away from you, shave center rib flush with leaf. Place about ¼ cup lamb mixture in center. Fold stem end over filling, then tuck in sides and roll to enclose. Repeat with remaining leaves (using less filling as leaves get smaller). Fit rolls snugly in dish in a single layer, seam-sides down, and top with remaining sauce. Sprinkle with garlic, season with salt and pepper, and drizzle with oil. Cover; bake 30 minutes. Spoon juices over rolls, return to oven, and bake, covered, until leaves are tender and easily cut with a knife, 55 to 65 minutes more; serve. ACTIVE TIME: 35 MIN.

| TOTAL TIME: 2 HR. 15 MIN.

Kosher salt and freshly ground pepper 4 ounces dandelion greens, cut into 3-inch pieces 1 cup Greek yogurt

¼ teaspoon ground sumac 1 cup Basic Sorghum (recipe follows) Flaky sea salt, such as Maldon, for serving

¼ cup celery leaves, for serving 1. Preheat oven to 400°. Toss carrots,

garlic, bay leaf, and thyme with oil on a rimmed baking sheet. Season with kosher salt and pepper. Roast, turning carrots occasionally, until tender and caramelized, 35 to 40 minutes. Remove from oven; let cool slightly. Bring a medium pot of salted water to a boil. Add greens and cook until bright green and just tender, 1 minute. Transfer to ice-water bath; drain. 3. Remove garlic skins and mash cloves in a bowl. Whisk in yogurt and sumac. Season with salt and pepper. Let stand until sumac has started to tint yogurt, about 30 minutes. 4. Spread yogurt mixture on a serving

platter. Top with sorghum, greens, and carrots. Drizzle with oil and season with flaky salt and pepper. Sprinkle with celery leaves. Serve immediately. ACTIVE TIME: 20 MIN.

SERVES: 4

BACKPACK TRAIL PROTEIN PEANUTS EXPLORE

2. Meanwhile, prepare an ice-water bath.

| TOTAL TIME: 1 HR. 20 MIN.

SERVES: 4 TO 6

Basic Brown Rice 1 cup short-grain brown rice Pinch of kosher salt Extra-virgin olive oil (optional)

Combine rice, 1½ cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, 40 to 45 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

Basic Sorghum Kosher salt 1 cup sorghum

Bring a pot of water to a boil; season generously with salt. Add sorghum; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

| TOTAL TIME: 1 HR. 5 MIN.

MAKES: ABOUT 4 CUPS

| TOTAL TIME: 50 MIN.

MAKES: ABOUT 3 CUPS

MARTHA STEWART LIVING

125

The Workbook California-Style Veggie Burgers 10 ounces baby spinach 6 tablespoons extra-virgin olive oil 3½ ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup) 1 yellow onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 teaspoons minced garlic (from 2 cloves) 1 can (15.5 ounces) pinto beans, rinsed and drained

Basic Bulgur 1 cup bulgur Pinch of kosher salt Extra-virgin olive oil (optional)

Combine bulgur, 1½ cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

MAKES: ABOUT 2½ CUPS

2 teaspoons fresh lime juice

Creamy Lemon-Barley Soup

1 egg, beaten

1½ pounds bone-in, skin-on chickenbreast halves

1½ cups Basic Bulgur (recipe follows)

⅓ cup dry whole-wheat breadcrumbs 6 slices Swiss cheese (optional) 6 potato sandwich rolls, split and toasted Dijonnaise, sliced avocado, sprouts, and pickles, for serving 1. In a large nonstick skillet, bring ½

cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop. 2. Return skillet to medium-high heat.

Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, ½ teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes. 3. Spread remaining ½ cup bulgur on a plate; season with salt and pepper. Form bean mixture into ½-cup patties (about ½ inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1½ tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.

1 quart homemade (see page 123) or low-sodium chicken broth 3 leeks, white and light-green parts cut on the bias into 1½ -inch rounds and well washed (1¼ cups), dark greens well washed Kosher salt and freshly ground pepper 2 cups Basic Barley (recipe follows) 2 large egg yolks 3 tablespoons fresh lemon juice 2 cups watercress, tough stems removed, plus more for serving Extra-virgin olive oil, for drizzling 1. Combine chicken, broth, 1 cup leek

greens, and 2 cups water in a pot. Season with salt and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 15 minutes. Transfer chicken to a plate; strain liquid through a fine-mesh sieve. (You should have about 5 cups.) Rinse pot; return strained broth to it and place over medium heat. Add barley and leek rounds; bring to a simmer and cook until leeks are tender, 6 to 8 minutes. Meanwhile, shred chicken into bite-size pieces (discarding skin and bones). 2. Whisk together yolks, lemon juice, and a pinch of salt in a heatproof bowl. Slowly add 1 cup hot broth to yolk mixture, whisking constantly. Remove broth from heat; slowly stir yolk mixture back into broth. Return chicken to broth; cook over medium heat, stirring often, 5 minutes (do not let boil). Stir in watercress; season with salt and pepper. Spoon soup into a bowl; top with more watercress, pepper, and a drizzle of oil. Serve. ACTIVE TIME: 15 MIN. SERVES: 4 TO 6

ACTIVE TIME: 30 MIN. SERVES: 6

126

| TOTAL TIME: 20 MIN.

1 cup packed cilantro leaves, chopped

APRIL 2018

| TOTAL TIME: 1 HR. 55 MIN.

| TOTAL TIME: 50 MIN.

1 cup Basic Rye Berries (recipe follows)

Basic Barley Kosher salt 1 cup hull-less barley

Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

| TOTAL TIME: 1 HR.

5 MIN. | MAKES: ABOUT 3 CUPS

Swiss-Chard Frittata With Rye Berries 2 tablespoons extra-virgin olive oil 1 clove garlic, smashed 8 ounces Swiss chard, leaves cut into 2-inch pieces, stems finely sliced Kosher salt and freshly ground pepper 6 large eggs

½ cup whole milk

½ cup coarsely chopped fresh dill

½ cup chopped scallions (from 3 to 4)

½ cup chopped parsley ½ cup ricotta 1. Preheat broiler with rack in top third. Heat 1 tablespoon oil and garlic in a 10-inch broilerproof nonstick skillet over medium. When fragrant, add chard stems and leaves. Season with salt and cook, stirring, until just tender, 4 minutes. Transfer to a bowl. 2. In a large bowl, whisk together

eggs, milk, 1 teaspoon salt, and ⅛ teaspoon pepper until well combined. Stir in rye berries, chard leaves and stems, and all but 1 tablespoon combined chopped herbs and scallions. 3. Return skillet to medium-high

heat; add remaining 1 tablespoon oil. Add egg mixture and cook, stirring with a spatula to create

large curds, until eggs are just beginning to set, about 3 minutes. Remove from heat, dollop with ricotta, and transfer to oven. Broil until eggs are puffed, just set, and beginning to brown in spots, 2 to 3 minutes. Let stand 10 minutes. Garnish with remaining chopped herbs and scallions, and serve warm or room temperature. ACTIVE TIME: 25 MIN.

PAGE 108

| TOTAL TIME: 40 MIN.

SERVES: 6 TO 8

Carrot-Juice Mimosas

Basic Rye Berries

1½ cups fresh carrot juice 1 cup fresh orange juice

Kosher salt 1 cup rye berries

Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. ACTIVE TIME: 5 MIN.

SPRING IS SERVED

| TOTAL TIME: 1 HR.

5 MIN. | MAKES: ABOUT 3 CUPS

1 bottle (750 ml) brut sparkling white wine, chilled

Combine juices in a small pitcher. Fill champagne glasses halfway with juice mixture; top with wine and serve. ACTIVE/TOTAL TIME: 5 MIN.

| MAKES: 6

Lemon Butter–Dipped Baby-Vegetable Crudités Kosher salt

½ pound asparagus, trimmed

Better Meals Begin Here

It’s easier to get to a better meal when you start with our ready-to-heat rice because it pairs perfectly with fresh veggies and lean proteins that make creating a balanced meal quick and convenient. So, be sure to visit UncleBens.com when you need a dash of dinnertime inspiration. ®/™ Trademarks ©Mars, Incorporated 2018

The Workbook 1 small head Romanesco, cut into 1½ -inch florets

¼ pound sugar snap peas, trimmed

¼ pound fiddlehead ferns, trimmed 1½ sticks unsalted butter, room temperature Finely grated zest of 1 lemon

8 ounces spring onions, trimmed and quartered lengthwise 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 ounces cream cheese, room temperature

8 ounces multicolored baby carrots, peeled

8 ounces goat cheese, room temperature

2 mini cucumbers, cut on the bias into ½ -inch slices

4 tablespoons unsalted butter, room temperature

1 head purple endive, leaves separated

¼ cup fresh chive blossoms,

1 head yellow endive, leaves separated 1 bunch small radishes, scrubbed, or 2 watermelon radishes, thinly sliced Fine pink salt, preferably Himalayan or Hawaiian 1. Prepare an ice-water bath. Bring a large pot of water to a boil; season generously with kosher salt. Working in batches, cook green vegetables until just tender and bright green, 2 minutes for asparagus, 3 minutes for Romanesco and peas, and 1 minute for fiddleheads. Transfer to ice-water bath. Drain; pat thoroughly dry. 2. Heat 6 tablespoons butter in a

small bowl set over a pot of barely simmering water until almost melted but not quite translucent, 1 to 2 minutes. Remove from heat; whisk in remaining 6 tablespoons butter, 1 tablespoon at a time, until mixture is opaque. Whisk in lemon zest. 3. Line two rimmed baking sheets with parchment. Dip half of each cooked and raw vegetable in butter, letting excess drip off; transfer to baking sheets. Sprinkle with pink salt. (If butter becomes too thick, place over simmering water to gently reheat.) Refrigerate until butter hardens, at least 20 minutes or, loosely covered, up to 2 hours; serve cold. ACTIVE TIME: 45 MIN.

| TOTAL TIME: 1 HR.

10 MIN. | SERVES: 6

or 2 tablespoons chopped chives, plus more for serving 1 teaspoon pink peppercorns, crushed (optional) Sourdough flatbread crackers, such as Rustic Bakery, for serving 1. Preheat oven to 425°. Toss

onions with oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until caramelized and tender, about 15 minutes. Let cool completely, then roughly chop. 2. In a bowl, beat together cheeses

and butter. Fold in onions and chive blossoms. Season with salt. 3. Line a rimmed baking sheet

with parchment. Scoop 2 tablespoons cheese mixture; pat into a ball and transfer to sheet. Repeat with remaining cheese mixture. Refrigerate until firm, about 30 minutes. Lightly form each ball into an oval “egg.” Refrigerate until firm, covered, at least 30 minutes and up to 3 days. When ready to serve, sprinkle each egg with peppercorns and garnish with more chive blossoms. Serve, with crackers. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

45 MIN. | MAKES: ABOUT 20

Roasted Radish Tart Unbleached all-purpose flour, for dusting 1 disk Pâte Brisée (for recipe, go to marthastewart.com/ patebrisee) 1 tablespoon unsalted butter

Roasted-Spring-Onion and Goat-Cheese Eggs If you can’t find spring onions, you can substitute scallions: Halve them lengthwise and roast until caramelized, about 18 minutes.

128

APRIL 2018

1 shallot, minced ( ⅓ cup) 12 ounces cauliflower ( ½ head), broken into 1-inch florets (about 3 cups)

½ cup heavy cream Kosher salt and freshly ground pepper

1 large egg 1 teaspoon fresh thyme leaves 8 ounces radishes (preferably Easter Egg or watermelon), scrubbed, trimmed, and thinly sliced 2 teaspoons extra-virgin olive oil 1. On a lightly floured piece of parchment, roll dough into an 11-inch round. Fit into a 9-inch tart pan with a removable bottom; tuck in edges. Prick bottom evenly with a fork; freeze until firm, about 20 minutes. 2. Preheat oven to 400°. Line crust with parchment; fill with dried beans or pie weights. Bake on a rimmed baking sheet until edges are just starting to turn golden, about 20 minutes. Remove paper and beans; bake until bottom is golden and dry, 15 to 17 minutes. Let cool completely. 3. Reduce oven to 375°. In a skillet, melt butter over medium heat. Add shallot; cook, stirring, until softened and translucent, about 5 minutes. Add cauliflower, ½ cup water, and cream; bring to a simmer, then cover and cook until cauliflower is very tender, 8 to 10 minutes. Remove from heat; season with ½ teaspoon salt and ⅛ teaspoon pepper. Let cool slightly. 4. Purée cauliflower mixture

in a blender until smooth. Add egg; process until smooth. Stir in thyme. (You should have 1½ cups purée.) Transfer to crust; smooth top with a spatula. 5. Toss radishes with oil; season with salt and pepper. Arrange on top of purée, slightly overlapping them in a circular pattern, covering surface. Bake tart on a baking sheet until radishes are beginning to shrivel and filling is bubbling around edges, about 45 minutes. Let cool completely before serving. ACTIVE TIME: 30 MIN. | TOTAL TIME: 2 HR. 35 MIN., PLUS COOLING | SERVES: 8

Sweet Peas With Shallots and Gem Lettuce 2 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 3½ cups fresh or frozen peas 2 tablespoons unsalted butter

2 heads Little Gem lettuce, trimmed and cut crosswise into 1-inch ribbons Kosher salt and freshly ground pepper

Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 20 MIN.

SERVES: 4 TO 6

Beet-and-Dill-Roasted Wild Salmon Cooking time will vary depending on the thickness of the fish. For salmon that is ½ inch thick, start checking at 8 minutes. For 1½ inches, start checking around 14 minutes. 1 small red beet, peeled and coarsely grated ( ½ cup) 1 cup dill fronds, chopped, plus more for serving

¼ cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish Grated zest of 1 lemon, plus lemon half for serving

¼ cup extra-virgin olive oil, plus more for drizzling 1 side wild salmon (1¾ to 2 pounds; about 1 inch thick at thickest part), skin removed Kosher salt and freshly ground pepper 2 pounds Yukon Gold potatoes, peeled and cut into ¼-inch slices 1. Combine beet, dill, horseradish,

zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes. 2. Meanwhile, preheat oven to 425°. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.

15% of + free shipping*

*Enter code TMSAPR18 in your shopping cart. Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 5/31/18. Exclusions may apply, please see website for details. Shown: Mitchell Stripe and Connection Linen Bedding and Organic Blanket, thecompanystore.com.

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The

BROWN

The Workbook

SUGAR

3. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.

Pours

that

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 1 HR.

SERVES: 4 TO 6

Neapolitan Ice Cream Cake To make ice cream spreadable, beat each quart in a stand mixer fitted with the paddle attachment on medium speed until just pliable.

Domino®

1 stick unsalted butter, melted, plus more for brushing

Pourable rown BSugar

¾ cup granulated sugar Finely grated zest of 1 lemon 2 large eggs

½ teaspoon kosher salt ½ cup unbleached all-purpose flour ½ cup fine cornmeal

Freeze-dried fruit can be found in the snack section of many grocery stores. 1 cup whole blanched almonds 2 cups unbleached all-purpose flour

½ teaspoon kosher salt ½ teaspoon ground cinnamon 2 sticks unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons confectioners’ sugar

1 tablespoon chopped pistachios 1. Preheat oven to 350°. Butter a 10-by-

15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides; butter parchment. 2. In a bowl, whisk together butter, granulated sugar, and zest; whisk in eggs and salt. Add flour and cornmeal; whisk until just smooth. Spread batter evenly in pan. Bake until cake is dry to the touch and edges have begun to pull away from pan, about 15 minutes. Let cool completely. 3. Transfer cake to a work surface and cut into three layers, forming three 5-by-3-inch rectangles. Cover a rimmed baking sheet with a large sheet of plastic wrap; place one cake rectangle on it. Spread with pistachio gelato and freeze until firm, about 15 minutes. Top with second cake rectangle; spread with vanilla ice cream and return to freezer until firm, about 15 minutes. Top with third cake rectangle; spread with strawberry ice cream and freeze until firm, about 15 minutes. Wrap entire cake in plastic and freeze until ready to serve, up to 2 weeks.

GRPLQRVXJDU FRP ½ LSWRS 130

Pastel Butter Cookies

1 pint vanilla ice cream

3 ounces small strawberries, hulled and sliced (about ½ cup)

• Honey Granules • Quick Dissolve Superfine Sugar • Maple Flavored Granules

| TOTAL TIME: 1 HR. 50 MIN., PLUS FREEZING | SERVES: 6 TO 8

ACTIVE TIME: 35 MIN.

1 cup confectioners’ sugar, plus more for pastel sugars

1¼ cups heavy cream

Also, try our other tabletop canisters:

to a serving dish. Beat heavy cream with confectioners’ sugar on medium speed until stiff peaks form, about 1 minute. Frost cake with whipped cream. Freeze until firm, about 1 hour. (Once frozen, cake can be wrapped in plastic and frozen overnight.) Before serving, let cake stand at room temperature 10 minutes; then garnish top with strawberries and pistachios.

1 pint pistachio gelato 1 pint strawberry ice cream

A delicious brown sugar that pours neatly and doesn’t harden — perfect for when you need a small amount for topping or in a recipe.

4. Remove plastic and transfer cake

APRIL 2018

Freeze-dried fruits in various colors, such as blueberries, raspberries, and mangoes 1. Preheat oven to 350°. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. 2. Transfer almonds to the bowl of a food processor; add flour, salt, and cinnamon. Process until nuts are finely chopped, about 1 minute. 3. Beat butter with confectioners’ sugar on medium speed until fluffy, about 4 minutes. Add vanilla; beat until combined. Slowly add almond mixture; beat on low until just incorporated. 4. Line baking sheets with parchment.

Using a 1½-inch (1-tablespoon) cookie scoop, drop dough onto prepared sheets. Bake, rotating halfway through, until edges are just turning golden, 14 to 16 minutes. Transfer sheets to a wire rack; let cool completely. 5. For each desired color, place ½ cup fruit with ½ cup confectioners’ sugar in food processor; blend until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Sift tinted sugar over cookies as desired. Cookies can be stored in an airtight container at room temperature up to 1 week. ACTIVE TIME: 20 MIN. MAKES: 40

| TOTAL TIME: 1 HR. 15 MIN.

est N EASTER Fill your

with an

TREAT

Robin’s Nest Cake cake 3 cups cake ⇓our 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp kosher salt 1 cup (2 sticks) butter, softened 1 1/2 cups Domino® Light Brown Sugar 1 cup Domino® Granulated Sugar 1 tbsp vanilla extract 5 eggs 1/4 cup whole milk Preheat oven to 325°F. Grease and ⇓our 3 (6-inch) cake pans. Sift together ⇓our, baking soda, baking powder and salt; set aside. Cream together butter and sugars. Add vanilla and eggs, one at a time, mixing after each addition. Add ⇓our mixture alternately with milk. Mix until smooth. Pour 2 3/4 cups batter into each pan. Bake 40 min. Cool completely. Trim off domes from tops of each cake layer.

frosting 1 cup (2 sticks) butter, at room temp. 8 oz cream cheese, at room temp. 3 1/4 cups Domino® Confectioners Sugar 1 1/2 tsp vanilla extract 1 to 2 drops sky blue gel food coloring Beat butter and cream cheese until creamy and ⇓uffy. Add sugar, 1 cup at a time, on low speed. Scrape sides after each addition. Add vanilla. Stir in food coloring.

toasted coconut

Preheat oven to 325°F. Line baking sheet with parchment paper. Spread 1 1/2 cups sweetened ⇓aked coconut in even layer on baking sheet. Bake 5 - 7 min. Let coconut cool before handling.

decorating

1/2 cup chocolate cookie crumbs, crushed chocolate-covered malted egg candies

assembly

Get all aflutter over our Find detailed instructions including step-by-step videos for this cake, plus Robin’s Nest Cookie Cannoli Cups, Malted Robin’s Egg Cookies and more!

dominosugar.com/robinsegg

Robin’s Egg-inspired Easter Recipes.

Spread 2/3 cup frosting evenly on one cake layer. Sprinkle 1/3 of the cookie crumbs and 1/4 cup toasted coconut over frosting. Repeat for remaining layers. Frost just the top of cake. Sprinkle remaining cookie crumbs. Form a “nest” in center of cake with toasted coconut. Garnish with candy eggs. Garnish plate edge with remaining coconut. Yields 8-10 servings.

Create Your Own Garden This Spring! 1. Make a pan of Rice Krispies treats. 2. Shape with cookie cutters or your hands. 3. Decorate with frosting and candy. V i s i t P i nte re s t .c o m / r i c e k r i s p i e s

HOW MANY WAYS CAN YOU

SNAP, CRACKLE, POP?

The Workbook FRESHLY HATCHED PAGE 90

HOW-TO

Bowl Them Over SUPPLIES HOW-TO

5 dozen brown and white eggs

Dip Into Dreamy Colors

Liquid egg dye, in purple and metallic colors

SUPPLIES

Liquid fabric dye, in various colors (see below) Wooden eggs, in various sizes Pushpin, thin waxed twine, and clear glue (optional) 1. Dissolve liquid dye in 1 cup boiling water. To get our coral color, use 1 teaspoon Petal Pink (see The Details, below), ½ teaspoon Tangerine, and ¼ teaspoon Taupe. To get our yellow, use ½ teaspoon Golden Yellow and ¼ teaspoon Taupe. To get our blue, use 1 teaspoon Denim Blue and ¼ teaspoon Purple. To get our pink, use 1 teaspoon Petal Pink and ⅛ teaspoon Taupe. To get our lilac, use ¼ teaspoon Purple. 2. Add eggs to dye, moving constantly with a spoon so dye is absorbed evenly, 1 to 2 minutes. Transfer to paper towels and let dry. 3. To make hanging ornaments, use pushpin to poke holes in tops of eggs. Cut twine to desired length, fold in half, and pinch tight. Dip folded tip in glue, and press into pinhole. Let dry, then knot ends of twine together. THE DETAILS: Rit Dye liquid fabric dye, in Petal Pink, Tangerine, Taupe, Golden Yellow, Denim Blue, and Purple, $4.50 each, michaels .com. Woodworks Ltd. wooden robin eggs, 1 5⁄16", $5 for 25, craftparts.com. BestPysanky unfinished wooden egg ornaments, 2.75", $10.25 for 12, bestpysanky.com.

Spray paint, in cream, purple, and metallic colors 1. Set aside half of eggs. Dissolve dyes in hot water according to package directions. Divide remaining eggs roughly evenly among dye baths; submerge 2 minutes. Transfer to paper towels and let dry. 2. Meanwhile, set 1 reserved undyed egg in carton and carefully spray-paint top from directly overhead in a contrasting color. Transfer spray-painted egg to a clean carton to dry. Repeat with remaining undyed and dyed eggs, except for one undyed egg.

TWO BIG REASONS TO CELEBRATE

3. Spray paint reserved egg gold; let dry. THE DETAILS: BestPysanky Traditional egg dye, in Bronze and Orchid, $1.25 each, best pysanky.com. Montana Gold spray paint, in Shock White Cream and White Lilac, $7.75 each, dickblick.com. Krylon Metallic spray paint, in Gold Foil, $13.50, amazon.com.

PAGE 41

SOFA SMARTS THE DETAILS: Libeco linen pillow covers, $99 each, potterybarn.com. Cope Aurora ombré pillows, in Heaven, from $245 each, shop.studiocope.com. Baja California photograph, by Marc Gabor, from $250, tappan collective.com. Homenature merino-and-silk handwoven throw, $285, homenature.com. Blu Dot Turn tall side table, $399, bludot.com. Suite NY Fly table, from $2,199, suiteny.com. Loloi Heirloom Collection HQ-06 rug, 12’ by 15’, in Bone/Charcoal, $10,879, loloirugs.com.

JOHNNY MILLER

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www.marthastewart.com/25kspring online. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 2/1/18 and ends at 11:59 p.m. CT on 6/30/18. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation. MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

notebook YOU R E SSE N T I A L PL A N N E R

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Collecting

THE BREAKFAST CLUB Here’s a nice way to peep—er, pep—up your morning: Use a vintage eggcup, or when hosting houseguests, set out a mixed clutch of them. Silver-plated versions make an everyday meal feel Michelin star–worthy (and they may very well be the relics of a turn-of-the-century restaurant or dining car). Chickens and ducks lend a bucolic charm, and abound on eBay and at flea markets; some are lifelike (posed pecking and scratching), while others are kitschy and cartoonish. But the best thing about all of them? You’ll love the satisfying thwack! of spoon on shell every time you put them to use. PHOTOGRAPH BY CHELSEA CAVANAUGH | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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APRIL 2018