Martha - May 2018 by Lawrence Ambrocio

MARTHA STEWART

MAKE IT YOURS STYLISH DIY IDEAS FOR EVERY ROOM

A daybed built for daydreaming.

Fast Furniture Refreshes 10 WAYS TO GREEN UP YOUR YARD

MAY 2018 | MARTHASTEWART.COM

Homemade Pizza & Sweet Surprises

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

MAY DAY

Attend Central Park Conservancy’s “Hat Luncheon”

Attend Garden Art & Antiques Fair preview party at the New York Botanical Garden (nybg.org)

Put summer linens on beds

Cardio and core

Weight training

Stock up on flowerarranging supplies

Yoga

Chair American Turkish Society gala honoring Dr. Mehmet Oz

CINCO DE MAYO Touch up paint on metal outdoor furniture

Horseback ride

Give dogs a bath

Plant celery, broccoli, and cauliflower seedlings

Attend National Hardware Show in Las Vegas

Send area rugs for cleaning

Martha’s Flowers book event at the Dallas Arboretum and Botanical Garden with Kevin Sharkey

Make pizza (see page 94)

Weight training

Yoga

Cardio and core

Weight training

MOTHER’S DAY

Take dogs and cats for annual checkups

Harvest rhubarb

Collect eggs to bring to ofice

QVC appearance (check local listings)

Cut blooming lilacs for flower arrangements

Martha’s Flowers book signing at Trade Secrets charity garden event in Sharon, Connecticut (tradesecretsct.com)

Weight training

Yoga

Cardio and core

Weight training

Plant radishes and turnips

Friend Steve Gerard’s birthday

Plant urns around the pool

Clean and oil saddles

Weed vegetable garden

Host dinner party for friends

Skylands planting

Cardio and core

Weight training

Friend Memrie Lewis’s birthday Brunch with Alexis and the grandkids

Polish copper pots

27 Plant terraces at Skylands

Weight training

Yoga

MEMORIAL DAY

Scrub porch ceilings, walls, and floors

Plant beans

Take an earlymorning walk around the farm

Watch parade at Northeast Harbor

Weight training

Yoga

Cardio and core

MAY 2018

LISA HUBBARD

“Ramps, also known as wild leeks, are a delicacy I look forward to having each spring. Since their season is leeting, I preserve them by using a quick pickling method, and then enjoy them on sandwiches or served with grilled chicken.” —Martha For Martha’s pickled-ramps recipe, visit marthastewart.com/pickledramps.

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MAY 2018

Contents 80 OYSTERS ON THE RISE On a remote island off the coast of Virginia, residents are turning sustainable seafood into a robust business—and preserving their local culture along the way.

88 QUILTY PLEASURES These simple, pretty projects will have you in colorful stitches. Beginners welcome.

102 OUTWARD BOUND A creative couple breathed new life into their small 19th-century house, opening it up and adding an eyeful of personal accents.

PAOL A + MURR AY (PIZZA); BJÖRN WALL ANDER (HOUSE)

110 BACKYARD BLISS Smart ways to green up the great outdoors.

Home Slices Making pizza from scratch is easier than you think—the most challenging part is choosing the toppings.

MARTHA STEWART LIVING

MAY 2018

Contents

17 Spring Mixes 17 Our founder shares her favorite salads, fresh from the farm.

GOOD THINGS 23 Table linens with a dash of elegance, instant art, winning storage solutions, and more.

Easy Entertaining: Ready, Set, Celebrate 65 Live it up on Memorial Day with a make-ahead menu. Kitchen Wisdom: Rock Stars 70 A salt primer to help you season every dish well.

Eficiency Expert: Faster Flavor 72 Quick and delicious dinners.

GOOD LIVING Great Finds: Masterpieces in the Making 33 DIY ideas for transforming old furniture into refurbished standouts. American Made: Steep Lively 38 Leaves & Flowers herbal teas are harvested from sustainable farms across the U.S. Editors’ Picks: Mum’s the Word 42 Show your love with a chic and thoughtful gift.

Change Maker: Enlighten Your Energy 44 A savvy plan for lowering consumption and the cost of your monthly bill.

Sweets: Into the Limelight 76 A citrusy sandwich cookie.

Beauty: Vanishing Points 46 Expert techniques for concealing blemishes, dark spots, and undereye circles.

Departments

Tastemaker: The Simplifier 52 The White Company’s founder shares her elements of style. Health: Center of Attention 54 How to maintain a well-functioning digestive system. Ask Martha 58 All your pressing questions answered.

MAY 2018

EVERYDAY FOOD

Martha’s Month 4 Editor’s Letter 12 Out & About 14 Recipe Index 115 The Workbook 115 Collecting 124

| ON THE COVER |

A sunwashed window seat in Raina Kattelson and Robert Butscher’s Red Hook, New York, home invites nature in. Photograph by Björn Wallander.

LENNART WEIBULL (SAL AD, TABLE); PETER ARDITO (BAG); REN FULLER (DRINKS)

FROM MARTHA

EDITOR’S LETTER

| LIVING IN MY LIFE |

1 In Change Maker, we learn how to lighten our energy use this month. Join us, and switch one incandescent bulb to an LED. Page 44.

The Mothership FROM AN EARLY AGE , I’ve been lucky to find myself in the company of incredibly supportive women. My mother was, of course, the firt. But her closet female friends have been the chorus of encouragement around our kitchen table and in my life, too. When I was about 4, my mom told me that I could do anything when I grew up if I set my heart and mind to it. Four decades later, she t ill tells me this. And whenever I broadcat self-doubt or a litany of “can’t”s, she has a simple reply: “You need to change that channel.” She, like her dear friends, believes that believing in yourself is essential to getting anything worthwhile done. It may also be one of the reasons I took to this magazine, and Martha’s can-do approach to Living, early on. The ideas were always inpiring and even sometimes challenging, but the editors never doubted that with a little creativity and convition, you could pull them off. Moreover, the payoff—creating a life you love—was totally worth any effort. This DIY issue shares that pursuit, and it’s brimming with ways to help elevate the everyday. And yes, you absolutely, positively can. Happy May, and Mother’s Day!

Elizabeth Graves, Editor in Chief elizabeth@marthastewart.com

MAY 2018

@ebgraves

2 This is a clever and chic way to turn a favorite fabric or design into a beautiful wall hanging. Presto! Instant art. Page 28.

3 The editors share thoughtful and stylish suggestions for moms on Mother’s Day. This scented oil is on my want list. Page 42.

4 My son may be the pickiest eater on the planet, but not when it comes to pizza. It will be fun to roll out the dough for these recipes with him. Page 94.

5 Starting a big, intricate quilting project with my little guy underfoot might be nuts. But these sweet ideas are truly simple. Page 88.

LIZ BANFIELD (PORTR AIT); COURTESY OF CREE (LIGHTBULB); LENNART WEIBULL (WALL HANGING, QUILTING); COURTESY OF HERMÈS (OIL); PAOL A + MURR AY (PIZZA)

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

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

| ON THE ROAD |

FLOWERS ABOUND When Georgia O’Keeffe landed in Honolulu in 1939, on commission for the Hawaiian Pineapple Company, she found an intoxicating new muse. The lush island landscape inpired works now on view at the New York Botanical Garden, with the native frangipani and hibiscus that appear in them. Can’t get to NYC? Leaf through the t unning 30thanniversary edition of Georgia O’Keeffe: One Hundred Flowers (Callaway). Bronx, New York

MORE BUDDING EVENTS AUSTIN, TEXAS: Lady Bird Johnson Wildflower Center, Boots & Blooms, May 4 DENVER: Denver Botanic Gardens, Spring Plant Sale, May 11–12 CHICAGO: Chicago Botanic Garden, Get Growing Weekend, May 18–20

| SECRET SOURCE |

Van Dyke’s Restorers

vandykes.com

MAY 2018

New York City If tea at the Plaza isn’t her style, make a reservation at the hotel’s new Guerlain Spa, famed for facials that use black orchid and royal jelly from bees raised on the French isle of Ouessant. guerlainspas.com

Hollywood, Florida Atlantic Ocean views, a halotherapy salt steam room, and punchy pool cabanas designed by Trina Turk round out the menu at the renovated Diplomat, just north of Miami Beach. diplomatresort.com

“This site is a vast emporium for vintagefeeling and hardto-find items you can use to renovate your home or give it a sense of history—from hand-carved crown molding to clawfoot tubs and thousands of knobs and pulls.” —Living home editor Lorna Aragon

Pamper Your Mom These hotel spas have gotten even fancier, just in time for Mother’s Day.

Big Sur, California Let her soak in the spectacular views, breathe in the redwoods, and drop into the Balinese Lular Body treatments and Japanese hot baths at Ventana Big Sur’s expanded Spa Alila. ventanabigsur.com | ON OUR BOOKSHELF |

Textile designer Erica Tanov’s interiors are as organic and alive as her native California’s woods. Learn how she mixes plants and patterns in Design by Nature (Ten Speed Press), captured by frequent Living photographer Ngoc Minh Ngo. Divorce is the great reuniter in My Ex-Life (Flatiron), Stephen McCauley’s sharp, laugh-out-loud novel, when Julie (let’s call her artsy) splits from her second husband and enlists her gay first one, whose life is also in shambles, for help. The ranching family that dominates rodeo saddle-bronc riding isn’t in it just for glory: The Last Cowboys (W. W. Norton) reveals why they’re competing for their very survival.

Park City, Utah Ski right up to the refreshed Grand Summit Hotel’s Spa together for the Black Diamond Detox body treatment, Therapeutic Leg Recovery massage, and other après-slope salves. parkcitymountain.com

GEORGIA O’KEEFFE (AMERICAN 1887–1986), HIBISCUS WITH PLUMERIA, 1939, OIL ON CANVAS, 40 BY 30 IN., SMITHSONIAN AMERICAN ART MUSEUM, PARTIAL AND PROMISED GIF T OF SAM ROSE AND JULIE WALTERS 2004.30.6, © 2017 GEORGIA O’KEEFFE MUSEUM/ARTISTS RIGHTS SOCIET Y (ARS), NEW YORK (O’KEEFFE); COURTESY OF PUBLISHERS (BOOKS); PETER ARDITO (KNOB)

| WHY NOT? |

Haven’t checked my phone in 27 dunks.

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your thoughts and opinions

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A FRESH STARTER Baby beets impart an earthy sweetness to this escarole salad tossed with chopped dill, cherry tomatoes, and blue cheese. A mild vinaigrette ties it all together.

From MARTHA TEACH AND INSPIRE

Spring Mixes Martha recalls how an exceptional salad in Paris taught her the intricacies of making one with care. She shares her techniques, along with recipes for three seasonal favorites.

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

FRO MAR

Escarole, Beet, and Cherry-Tomato Salad Sweating the shallots in olive oil before adding the vinegar mellows their sharpness and brings out their sweetness.

¼ cup finely chopped shallot ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper

6 tablespoons rice-wine vinegar 1 cup halved cherry tomatoes (5½ ounces) 1 tablespoon fresh lemon juice 1 head escarole, core and dark outer leaves removed; inner, light-green leaves washed, well dried, and torn into 2-inch pieces (4 packed cups)

⅓ cup packed chopped fresh dill 4 ounces blue cheese, preferably Danish, thinly sliced

AM, AND ALWAYS HAVE BEEN, enamored of salads. I remember the very firt really great one I ate. It was served as its own course, and dressed tableside by an aproned waiter in a small retaurant on the Left Bank in Paris. He took immense pleasure in mixing the vinaigrette in two large poons over the bowl of jut-washed, buttery-soft lettuce leaves. Firt, he dissolved coarse sea salt in fragrant wine vinegar in the bowl of one p oon, crushing the cryt als with the other p oon. Next he added olive oil, t irring carefully between every few drops, and prinkled in a few finely chopped tarragon leaves and freshly ground pepper. He then drizzled the finished dressing over the leaves, which he tossed delicately with the poons; lifted, one by one, onto a large plate; and layered carefully into a soft mound. I savored that salad, and learned my lesson well: Always handle greens with care. As a result, I never grap a head of Bibb lettuce and tear off its tem, or crush the long leaves of romaine before placing them in a bowl. I begin with thoroughly washed and pun-dry greens. (I find that they’re a bit criper if they’re chilled afterward, too.) Next up is preparing and using the right amount of a delicious dressing, and tossing everything at the very lat minute before serving. And lat, but mot important of all, is to work with the very bet ingredients—high-quality oils, tat y vinegars, salts, freshly ground pepper, and farm-fresh vegetables—and to be careful not to overpower the flavors with one overly trong ingredient. These are some of my favorite salad recipes, and I hope they become as memorable to you as that very p ecial one I ate in Paris all those years ago is to me.

MAY 2018

1. Set a teamer basket in a wide

pot containing 1 inch of water; bring to a boil. Add beets, cover, and team until tender, about 20 minutes. Let cool slightly. 2. Meanwhile, combine shallot, oil, and a pinch of salt in a small skillet over medium heat. Cook, t irring occasionally, until soft but not brown, 3 to 4 minutes. Remove from heat and let cool slightly, then whisk in vinegar. Season with pepper and more salt, if desired. 3. When beets are cool enough to handle, cut into ½-inch wedges and toss with tomatoes, lemon juice, and 2 tablepoons dressing.

4. In a large bowl, combine esca-

role leaves, beet mixture, and dill. Toss with additional vinaigrette as desired; season with salt and pepper. Divide among 4 plates, top with cheese, and serve with remaining vinaigrette alongside. ACTIVE TIME: SERVES:

30 MIN. | TOTAL TIME: 1 HR.

PHOTOGR APH BY MARCUS NILSSON (PORTR AIT); FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY TANYA GR AFF

OUT OF THE GARDEN Martha loves planting new varieties, such as endive; Salanova lettuces from Johnny’s Seeds; the Bibb lettuce ‘Newham’; and the butterhead cultivars ‘Adriana’, ‘Nancy’, and ‘Skyphos’.

2 bunches baby red or Chioggia beets (each 10 ounces), bulbs peeled and trimmed, greens reserved for another use

Whole Endive Salad With Anchovy Dressing If you use salt-cured anchovies instead of oil-packed, soak them in cold water for 10 minutes, then dry them well before using. 10 oil-packed anchovies, chopped (2 tablespoons) Kosher salt and freshly ground pepper

¼ cup extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 3 cloves)

¼ cup fresh lemon juice (from 1 juicy lemon) 6 heads Belgian endive (1 pound), trimmed and leaves separated, washed, and well dried Brioche Croutons (recipe follows), for serving

1. With the side of a knife, mash anchovies and ¼ teapoon salt to

a pate. In a small skillet, heat oil and garlic over medium until garlic is sizzling and fragrant, about 3 minutes. Remove from heat; remove garlic with a slotted poon and reserve for another use. Return skillet to medium heat and add anchovy mixture. Cook, tirring, until mixture dissolves, about 2 minutes. Remove from heat; slowly whisk in lemon juice. Let cool completely. 2. In a large bowl, toss endive leaves with dressing; lightly season

with salt and pepper. Divide among 4 plates and serve, topped with croutons and pepper. ACTIVE TIME:

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

Brioche Croutons 1 tablespoon extra-virgin olive oil 2 teaspoons unsalted butter

¼ loaf unsliced brioche (¼ pound), crust removed, cut into ¼-inch cubes (2 cups) Heat oil and butter in a medium skillet over medium-low. Add brioche cubes and cook, tirring often, until golden and crip, 4 to 6 minutes. Transfer to paper towels; let cool completely. Croutons can be tored in an airtight container at room temperature up to 1 week. ACTIVE/TOTAL TIME:

Stacked Bibb Lettuces With Lemon Cream This salad is easily doubled to serve four— just be sure to work with one head of lettuce at a time for easy assembly.

½ teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice

½ teaspoon sugar Kosher salt and freshly ground pepper 3 tablespoons heavy cream 2 small heads Bibb or other butter lettuce (each 5½ ounces), cores removed, leaves washed and well dried

1. Whisk together lemon zet and juice, 2 teapoons water, and sugar; season with salt and pepper. Slowly whisk in cream; continue to whisk until mixture has thickened slightly. 2. Place half of leaves from one head in a large, shallow bowl. Toss with 2 to 3 tablepoons dressing; season with salt and pepper. Arrange on a plate, tarting with larget leaves and ending with smallet. Repeat with remaining lettuce leaves and 2 to 3 more tablepoons dressing. Serve with remaining dressing alongside. ACTIVE/TOTAL TIME:

15 MIN. | SERVES: 2

15 MIN. | SERVES: 4

MARTHA STEWART LIVING

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

GO HALFSIES For a twotone effect, fill your mold partway with tinted cement, then top it off with white.

| MAKE & GIVE |

SWEET CONCRETE This sidewalk staple turned decorators’ darling is strong and chic, just like someone you’ll be celebrating this month. To create a bud vase, ring holder, or pretty paperweight for Mom, mix smooth countertop cement with pigment (we’re partial to this muted rose), and then MacGyver molds from household items to set your love in stone. Turn the page for the how-to. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY SIDNEY BENSIMON

MARTHA STEWART LIVING

GOOD THINGS

Cement How-to Think of this user-friendly material as Play-Doh for grown-ups—except you’re supposed to leave it out overnight to dry. Tip a pallet upright to serve as a streamlined caddy for bats, rackets, and sticks. STEP 1

STIR IT UP Following the package directions, combine pigment powder, cement mix, and water in a large plastic container. Add more water, a spoonful at a time, stirring until cement mix dissolves and mixture has the consistency of Greek yogurt.

cut here

STEP 2

STEP 3

SET IT FREE Remove mold. Cardboard or paper will peel off; cut plastic with a utility knife, then pull it away. THE DETAILS: Quikrete Countertop Mix, in White, $12 for 80 lb., homedepot.com. Colorant cement and grout pigment, in Rose, $6 for 3 oz. amazon.com.

MAY 2018

| CLUTTER CONTROL |

Sports Center Here’s a winning pregame t rategy for corralling athletic gear. Get a barebones shelving unit that holds t urdy bins and baskets. Drill holes in two shelves to anchor bungee-cord hooks, t retch the cords between them, and tash balls inside. This sytem slows their roll and keeps them visible, so your home team can grab, go, and clean up (score!) with ease. THE DETAILS: IKEA Ivar 2-section shelving unit, $71; Ivar label holder, $1; Sockerbit box with lid, $10; and Observatör clip-on basket, $3, ikea.com. Reese Secure standard bungees, 36", $5.50 for 2, amazon.com. The Container Store white wire basket with wooden handles, $20, containerstore.com.

ILLUSTR ATIONS BY BROWN BIRD DESIGN

GIVE IT SHAPE Pour cement into mold. For a paperweight, use a round ice mold. For a ring holder, roll heavy paper or contact paper into a cone and tape it shut (set it inside a cup for balance). For a bud vase, cut the top off a large water bottle and fill it partway, then insert an object to create a hollow (we used a cardboard tube sealed with tape), and add more mix. Let dry overnight.

GOOD THINGS | INSTANT UPGRADE |

Finer Finishes | EXPERT ADVICE |

Natural Resource Ever wish you had a pro on call to tell you what to plant and how to get rid of pests, and answer all your other pressing cultivation questions? Shazam! You do. It’s the voice on the other end of the Master Gardeners help line at your state university and its local extension offices. Visit the American Horticultural Society website (ahsgardening.org) to get the telephone number— each of the 50 nity has one.

Elegantly edged cloth napkins aren’t jut for the main charaters on The Crown. Your royal family deserves them too, and you can whip up a table’s worth with a yard of any fabric and a sewing machine, no fancy serger required. Firt, fold the fabric into quarters and cut it along the creases into four pieces. Then, to mimic a neatly bound, serged hem, set your machine to a zigzag t itch on the smallet possible width. Sew along the perimeter, ½ inch from the edge, and carefully trim the overhang or pull loose threads to create fringe. Dinner is served, ma’am.

| UPCYCLE IT |

Climbing plants and vines look beautiful, but the wires or twine they need for support can damage the limbs they cling to. To protect her trees, Martha places twine inside segments of retired garden hoses—the dark color lets them blend right into the bark. No need to be matchymatchy—a mix of patternsfeels modern.

MAY 2018

ILLUSTR ATION BY BROWN BIRD DESIGN

Tree TLC

THING

| QUICK FIX |

Towel Tactic

The top back wood strip screws directly into the wall; the front one sticks firmly to it, gripping your textile (or print, or map) in between.

Children’s gym rings are a nimble solution for petite powder rooms. Loop a leather strap through and stagger them on the wall, so even the littlest hands can reach.

X Training Equipment kids’ wooden gymnastics rings, $10 for 2, xtrainingequipment.com.

Tandy heavyweight natural cowhide leather strip, 1.5" by 50", $25, tandyleather.com.

Punch holes through strip, ½ inch above ring, with a leather punch; fasten with a screw foot. To hang, punch a hole in back strip and mount using a wall anchor and screw.

| DIY DÉCOR |

Hang Tight You were an ace at tacking up poters back in college. But figuring out how to frame oversize finds so they’re worthy of a whole wall in your home seems to require a Ph.D. in museum t udies. Well Made Gallery Stiicks solve that problem (from $20 for a 9-inch set, wearewellmade.com). The magnetic wood t rips are gentle enough to clap that vintage Berber wedding blanket you snagged in Morocco, come in lengths up to 72 inches, and look so neutral, they won’t detrat from showpieces like this handmade quilt. Consider them shortcuts to an A+ in decorating. THE DETAILS: Thompson Street Studio Abstract Landscape quilt, $440, thompsonstreetstudio.com. Hans Wegner CH25 lounge chair, in Smoked Oak, $4,050, carlhansen.com. Wisteria Beijing vase, in Mushroom, $249, wisteria.com.

MAY 2018

Screw-in feet, 10mm, in Antique Brass, $1.25 each, pacifictrimming .com. Hay tea towels, $25 for 2, danishdesign store.com.

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| RECIPE REMIX |

Magic Dust Tajín, a chile-and-limezest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn. ELOTE-STYLE POPCORN Heat 3 tablespoons safflower oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add ½ cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with 4 tablespoons melted unsalted butter, ½ cup finely grated Pecorino Romano, 2 teaspoons Tajín Clásico seasoning, and ½ teaspoon kosher salt. Add more Tajín to taste, and a pinch of cayenne pepper for extra heat, if desired.

THE DETAILS: Tajín Clásico seasoning, $4 for 5 oz., amazon.com.

| SIP & REPEAT |

Mot mint juleps nowadays are made with bourbon, but gin was jut as popular a base in the 19th century. Our throwback recipe calls for Copper & Kings L’Inp eteur ($30 for 375 ml, copperandkings.com), a barrel-aged Kentucky gin that will make a big plash in your t able of Derby drinks. THE DETAILS: Godinger crystal mint-julep cup, $8, amazon.com. Cocktail Kingdom julep spoon straw, in Gold-Plated, $14 for 6, cocktail kingdom.com.

MAY 2018

ILLUSTR ATION BY BROWN BIRD DESIGN

Winner’s Cup

GIN JULEP In the bottom of a julep cup, muddle 12 mint leaves with 1½ teaspoons superfine sugar until mint starts to break down. Add 2 ounces gin; stir until sugar dissolves. Add crushed ice to fill cup three-quarters of the way; top with seltzer. Stir, top with more crushed ice, and garnish with a mint sprig. Serve immediately.

living with

LINEN Woven of sustainable French flax, this is linen you’ll live in. Shop the Easy Linen Tunic and more at garnethill.com/linen

Bloomify

Good LIVING

Keep an eye out for items in pairs, says Living home editor Lorna Aragon— especially chairs, lamps, and vases.

HOME, STYLE, BEAUTY, HEALTH

Don’t be put off by worn-out old fabric or lumpy foam. When it comes to wood-frame furniture, those can be really simple swaps.

Solid-wood pieces are good scores, no matter what shape the finish is in, says Lorna.

/ GREAT FINDS /

Masterpieces in the Making At thrit stores and lea markets across the country (and all over the internet), afordable, high-quality furniture is waiting to be discovered—and recovered. Here’s how to transform pieces at home, and spot diamonds in the rough worth taking to a pro. TEXT BY ELYSE MOODY

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

GOOD LIVING HOME PROJECT NO. 1

Dull to Brilliant

The gilded frame of this print was originally beat-up raw wood—the kind of thing you see in big stacks at tag sales. Making it shine with a coat of faux-leafing took us less than two hours and $20. (For extra sparkle, have a mirror cut to size to fill it.) Just spread a drop cloth in a draft-free spot, so that the delicate sheets won’t blow away, and you’re golden. To get how-tos for these three projects, go to page 118.

THE DETAILS: Old World Art gold leafing, $12 for 25 sheets, dickblick.com.

PROJECT NO. 2

Country to Classic Chalk paint is one of our top secret weapons: It modernizes unfinished or even poorly painted items—like the farmhouse-style console table we rescued, with its dated scalloped apron and turned legs—by leaving a velvety matte finish, usually in a single coat. Chances are, you won’t even need to sand first. “It’s very forgiving, and you can use it on just about anything, painted or unpainted— even concrete,” says Lorna. THE DETAILS: Annie Sloan Chalk Paint, in Paris Grey, anniesloan.com.

Shades of Creativity

3 PROJECT NO. 3

Form to Function It’s amazingly easy to turn an empty vase you rarely use into a lamp you’ll flick on every day. Any shape will work, so choose a color you love, Lorna says. The only tricky part—and it really isn’t all that tricky—is assembling the hardware. We sourced ours piecemeal to get the exact finish we wanted (see page 119 for details), but you can buy everything you need in a kit from Antique Lamp Supply (antique lampsupply.com).

WIN $25K

MAY 2018

4 5 6

7 8 9

ANATOMY OF A LAMP 1. Finial 2. Harp and retainer 3. Socket shell 4. Socket cap 5. Neck 6. Vase cap 7. Threaded rod 8. Base 9. Cord and plug

To get help elevating your home, visit martha stewart.com/25kLikeMartha to enter to win $25,000. For details, see page 121.

Geometric

Abstract

Botanical

We wrapped a plain, inexpensive drum t yle in a traditional Japanese asanoha leaf-print fabric to dress it up; get the how-to on page 119.

You can use the same method to adhere heavy, marbled paper—or simply buy this one. Marbled gold drum shade, $27, worldmarket.com.

This treetop motif is a smart plurge thanks to its versatile, earthy tones. Judarn lampshade, from $78, anthropologie.com.

PHOTOGR APHS BY PETER ARDITO (L AMPSHADES); ILLUSTR ATIONS BY BROWN BIRD DESIGN

THE DETAILS: Pottery Barn linen tapered drum shade, in White, from $49, potterybarn.com. Williams Sonoma Home Diamante sisal rug, in Antique Brass, from $795, williams-sonoma.com. LV Wood Patina flooring, in Walnut Storm Cloud, lvwood.com.

A little LEMON VERBENA sure takes the B O R E out of THE CHORE . MAKES GREASE

L E AV E S T H E K I T C H E N

DISAPPEAR

GARDEN

SMELLING LIK E A

MADE WITH GOODNESS , NOT A LOT OF NONSENSE. Shop now at MRSMEYERS.COM

GOOD LIVING HOME

Unlimited Seating Most chairs are candidates for some degree of at-home rehabilitation. Read on to learn what you can—and really shouldn’t—tackle yourself.

Metals

LOOK FOR: Stools, benches, or

LOOK FOR: Minimal rust.

LOOK FOR: Pieces with padded

Caned Panels

seats, backs, and arms; nailhead or piped trimming.

LOOK FOR: Machine-woven caning that fits into a groove on the frame’s edge.

DIY OR GO PRO? Powdercoating is the durable pro option, but it can run up to $250 a pop. (You may be able to do multiple items for that price, since the setup is what costs you.) A DIY with highgloss spray paint can mimic the look. Remove rust with a wire brush, then wipe down the chair. Fit the can with a trigger attachment (for a steadier mist), and do a practice pass on cardboard. Don't rush: Aim for two to three light, even coats, letting the paint dry completely in between.

DIY OR GO PRO? Leave wingback chairs and other fully upholstered pieces to the experts; ditto any piece that needs a structural fix, like new springs or webbing. Otherwise, wood-frame chairs are ripe for a refresh. You’ll want pliers to carefully remove the old piping or upholstery tacks, fabric, and foam; use the old upholstery as templates for new. Once you have them cut out, a heavy-duty staple gun is all you need to secure it. Cover the staples by gluing down piping or hammering in tacks.

DIY OR GO PRO? It doesn’t matter if you have a frayed straw here and there, or a seat someone accidentally put her foot through; it comes down to the construction. Handwoven caning truly requires an expert’s skill. But the machinemade stuff (fitted into the frame and covered with a strip of caning called a spline) can be ripped out and replaced. You’ll need to soak a new sheet in hot water, tap it into the groove, and glue in a new spline. For step-by-step instructions, see page 119.

STAPLE GUN

SPRAY PAINT

MODERN FABRIC

CANING SHEETS

An upholsterer’s go-to tool isn’t a needle and thread—it’s this satisfyingly powerful version of the desktop fastener.

“Navy and neutrals are always good choices—but I love schoolbus yellow, too,” says Lorna.

A Louis XV–style chair updated in a current, shiboristyle print will fit in anywhere.

Rust-Oleum Painter’s Touch 2X Ultra Gloss spray paint, in Navy Blue, Sage Green, and Sun Yellow, $4 each, homedepot.com.

Schumacher Andromeda Indigo fabric (left), $146 a yd.; and Lee Jofa Kaya Indigo fabric (right), $138 a yd., decoratorsbest.com.

Speciality vendors, like Cane & Basket Supply Co. (caneand basket.com) and Frank’s Cane and Rush Supply (frank supply.com) stock dozens of patterns, available by the foot.

chairs with a removable upholstered cushion. DIY OR GO PRO? This is a job for total rookies. Unscrew the seat from the base. Loosen the staples securing the fabric and foam with a screwdriver or staple remover; use them as templates for fresh ones. Position your new padding and fabric (Lorna suggests stainresistant Sunbrella), turn over the seat, and staple down a fold of material; repeat on the opposite side. Continue stapling around the seat, alternating sides to keep the fabric snug and even. Reattach the seat with the original hardware.

Arrow Fastener T50 5-inch staple and nail gun, $22, homedepot.com.

Wood Frames

MAY 2018

“Anything that’s rusted through isn't worth it,” says Lorna.

PETER ARDITO

Padded Seats

DON’T JUST TREAT DIARRHEA. Also treat gas and the associated cramps, pressure, and bloating with IMODIUM® Multi-Symptom Relief.

Use only as directed. © Johnson & Johnson Consumer Inc. 2018

MARTHA S T E WA R T

American Made

To get the most out of the herbs, Erb recommends brewing in 205to-212-degree water for two to four minutes; resteep for multiple servings.

Steep Lively LEAVES & FLOWERS, BERKELEY, CALIFORNIA

MAY 2018

ST YLING BY ELIZABETH PRESS

Anna Morton and Emily Erb know the soul-stirring power of a good cup of tea. For four years, the friends have concocted heady herbal brews for their small-batch company, working with sustainable farms in California, Oregon, Vermont, and North Carolina to grow unusual varieties (lemon verbena, tulsi, anise hyssop) and harvest them at peak potency. “Our process is intuitive,” says Morton, who studied herbal medicine. “Some blends symbolize a place, like Leaves of Grass, which was inspired by Chez Panisse; while others, such as our Sleep Tea, are medicinally driven.” All of them—from cult favorite Ajna to the bright and refreshing Flower Sun Tea—are highly aromatic and visually vibrant, so much so that the pair brew theirs in a glass teapot, all the better to watch the delicate leaves and petals unleash their magic (leavesandflowers.com).

PHOTOGRAPH BY YASU + JUNKO

Gambrill State Park

Take a break from your daily grind and become one with the great outdoors. Scenic waterways, a 78-foot cascading waterfall, and picturesque mountain trails in National and State Parks are waiting to be conquered. Nature’s beauty is more evident with every step you take in Frederick County. VISITFREDERICK.ORG • 800-999-3613

GOOD LIVING GIVE A GORGEOUS SCENT

Essences de parfum oils from Hermès are spot-on for fans of soft musk fragrances. One smells of warm, spicy cardamom; the other, heady iris. $375 each, hermes.com.

CARRY HER THINGS

Get your sibs to go in on this Jenni Kayne small saddlebag with braided accent and a removable pouch inside.

ROOT FOR HER

Charm your gardening guru with this lightweight faux-bois planter from Martha Stewart.

$475, jennikayne.com.

From $27; check qvc.com for local listings.

/ EDITORS’ PICKS /

Miansai’s screw cuff is refined and timeless, and she can wear it with anything. $200, miansai.com.

Mum’s the Word She gave you the world, which is hard to top. But a thoughtful, well-crafted Mother’s Day gift will shower her with love—and style.

DELIVER FLOWERS

In this case, a bunch of blooms that will never wilt, in the form of a Cope Belgian-linen floral pillow. From $245, studiocope.com.

BE EXTRA-SWEET

Serve her favorite scoop in a handblown Rossella Pugliese dessert bowl; each set includes six shapes and colors.

PICTURE HER REACTION

PICK A DAZZLING PAIR

Artifact Uprising’s brass-and-wood photo box puts a family highlight reel at her fingertips. Tuck in up to 50 prints, so she can swap in a new smiling face each day.

She’ll sparkle even more than usual in Kate Spade New York‘s colorful stone-and-gold earrings.

$38 a set, store.moma.org.

$55 each; square prints from $8, artifactuprising.com.

$78, katespade.com.

MAY 2018

COURTESY OF HERMÈS (PARFUM OILS); PETER ARDITO (OTHERS)

TIGHTEN YOUR BOND

so I started feeding him BLUE Basics. Now he’s happy and I’m even happier.” BLUE Basics® is a limited-ingredient diet designed to minimize the food sensitivities some dogs experience, while providing them with a delicious and nutritious meal. We always feature salmon, turkey or duck – proteins not common in dog foods, and BLUE Basics does not include many of the ingredients that can give some dogs problems. · NO chicken or beef · NO corn, wheat or soy · NO dairy or eggs If your dog or cat has food sensitivities, ask your veterinarian about BLUE Basics. With both traditional and grain-free recipes, you’re sure to find one that’s perfect for your pet. Available for dogs and cats at your favorite pet specialty store.

Love them like family. Feed them like family.

MARTHA ST E WA RT

CHANGE MAKER Save Energy

OUR APPETITE FOR ENERGY is enormous, but the consequences go far beyond a pricey utility bill. Mot of the power we draw comes from nonrenewable fuels, including coal, oil, and gas. Not only will these sources run out eventually, but burning those fuels releases dangerous carbon-dioxide pollution into the air and also contributes to extremes in temperature, storms, and drought. Emissions reached an all-time high in 2017, but there is promising news. If we all do something—anything—to lower our consumption, we can face a much cleaner, brighter future. Try these simple but big-impat sugget ions.

173,000 Terawatts of solar energy continuously hitting the earth— more than 10,000 times the world’s total energy use at any given moment.

ENLIGHTEN YOUR ENERGY The U.S. uses more of this resource than most other countries in the world, largely to heat, cool, and power our homes. Learn from eco-advocates across the country how to conserve it, one easy step at a time. TEXT BY SARAH ENGLER

MAY 2018

Having a pro come and do an efficiency checkup is a solid firt tep, epecially if your gas and elet ric bills raise your blood pressure or you live in an old, drafty house. (Contat your utility company to find an auditor.) “Americans wate as much as 60 percent of the energy produced,” says Carla Walker-Miller, CEO and founder of Detroit-based Walker-Miller Energy Services, which helps businesses and families achieve cot-effetive energy efficiency. She says mot of that can be attributed to one of three things: “the shell of a building; heating, cooling, and plumbing systems; and the behavior of the occupants.” (More about the lat point opposite.) Using an arsenal of gadgets—including a huge fan in your front door that simulates a 20-mile-per-hour wind—auditors inpet every nook and cranny to figure out where you’re losing energy (and money), then offer a plan to address the leaks. “The result should be a road map of free, low-cot, and larger-invetment trategies that save energy while making your home more affordable and comfortable,” Walker-Miller says.

Change the Day JOIN US! This month, we’re pledging to save energy. Learn more quick ways at marthastewart.com/saveenergy.

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS; ILLUSTR ATION BY BROWN BIRD DESIGN

Get an Audit

Lower Your Water Temperature

Consider Solar

Some manufaturers set their water heaters to 140 degrees, but 120 is plenty hot, we promise. If you have an older tank, wrap it with a precut insulating blanket (about $30 at home-improvement tores) to seal in warmth. You could save up to 16 percent in heating cots a year.

The bigget shift you can make to cut energy-related pollution is to switch from oil or gas to a renewable source. Unless you live on a large plot of land without zoning retritions, solar panels are more realitic than a wind turbine. And now’s a great time to turn toward the sun: According to the Solar Energy Indutries Association (SEIA), the category has grown annually by an average of 68 percent over the pat 10 years. A lot of this is due to better-than-ever panel efficiency and design (you can buy solar shingles from Tesla; tesla.com) and torage batteries that’ll keep your home humming even if a torm knocks out power to the rest of the neighborhood. Solar’s popularity has made intallation cheaper, too; prices have dropped more than 70 percent since 2010. And though the up-front invetment can till reach up to $30,000, there are ways to bring it down, says Julian Foley, vice president of communications for Grid Alternatives, a national nonprofit that makes solar technology accessible to low-income communities. On top of the 30 percent federal residential renewableenergy tax credit, your city and tate utilities might offer rebates. (Enter your zip code at solar-etimate.org to find out.) You can also use a site like energysage.com to get competing quotes from manufacturers, which tend to offer discounts— epecially if you convince a few neighbors to take the leap with you. And remember, you’ll recoup those cots in energy savings. How long it will take depends on the size of your sytem and your area’s eletricity cots, but manufaturers can give you an etimate. Plus, a recent tudy by the Department of Energy showed that buyers will pay a premium for a home with solar panels. An emerging trend championed by Grid Alternatives is community solar (to learn more, visit seia.org). “You subscribe to a portion of a solar array in your area and get a credit on your electricity bill,” Foley says, “even if you rent or live in an apartment.”

Change Your Lightbulbs LEDs use at leat 75 percent less energy than incandescents; cat warmer, more flattering light than ever; and are getting more affordable every day (from $2 per bulb in a multipack).

Don’t Charge Devices Overnight Your phone (or tablet or laptop) will gobble up far more energy than it needs. Plug it in only as long as needed, then keep the charger unplugged, or in a smart power trip you can easily turn on and off.

Lighten Your Laundry Load Thanks to modern machines and newfangled detergents, we no longer need scalding water to get our clothes clean. Jut heating the water accounts for 90 percent of your washing machine’s energy use. Switch to warm or cold, and set it on a high pin cycle, which translates to less dryer time.

Tweak Your TV Today’s sets are more efficient than the clunky behemoths of yeteryear, but they often come with energy-sucking default settings. Disable the “quick tart” feature, which boots it up jut a few seconds fater, and turn on the automatic brightness control (ABC) sensor. And if you tream movies through a game console like PlayStation or Xbox, beware: They devour up to 20 (we repeat, 20!) times more energy than treaming through Roku, Apple TV, or Google Chromecat does.

Buy Smarter Appliances When shopping for new ones (particularly refrigerators, which run contantly), look for the Energy Star label, which indicates that an item has been independently certified to save energy and money on bills; for example, designated refrigerators are 15 percent more efficient than tandard ones. Also opt for low-flow faucets and showerheads (seek out the EPA’s WaterSense label), which will give your hot-water heater a break. And when redecorating, try to buy locally made furniture and rugs to avoid energy-intensive shipping, both to the retailer and to your home.

Renovate Wisely A design update is always appealing, but cutting your energy consumption at the same time is a truly major improvement that can eventually pay for itself. WHEN IT’S COLD outside, you put on thick socks and a hat. Similarly, an energy auditor will likely tell you to “start down and work up: Insulate your basement with spray foam and your attic with blown-in cellulose,” says Natalie Rodriguez, program manager for PUSH Green, a weatherization and energyefficiency program that helps place western New York residents in livingwage green jobs and reduce their energy bills. After that, install Energy Star–certified windows, which have multiple panes for better insulation, and caulk old frames before painting them to seal up tiny cracks. IF YOU PLAN to convert or upgrade your heating and cooling (HVAC) system, you can find a credentialed contractor focused on efficiency at energystar.gov. Or optimize the HVAC system you have by installing a programmable thermostat that automatically adjusts the temperature when you’re away or asleep. (These can often be controlled via your smartphone.) Modulating your furnace and A/C output this way can cut your energy use up to 30 percent.

MARTHA STEWART LIVING

BEA

Vanishing Points Blemishes, undereye circles, and discoloration don’t stand a chance when you’re a wiz at hiding them. Learn how to pick the right concealer, and reine the art of going under cover. TEXT BY MELISSA MILRAD GOLDSTEIN

Your perfect match will mask imperfections and disappear into your skin.

MAY 2018

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

HIT DELETE

GOOD LIVING BEAUTY

CHOOSE A FINISH

If you’ve ever glanced in the mirror in the middle of the day to find that your concealer has caked up or disappeared completely, reconsider the product you’re using. Creamy, light-reflecting formulations are best for under eyes; they neutralize dark circles and impart a dewy, rested look. To cover pimples and redness, smooth on a matte, opaque concealer, “particularly if you have uneven or problem skin,” says Moani Lee. It’ll stay put for hours and deflect light more subtly.

APPLY IT LIKE A PRO

Whatever you’re putting on, do it in natural light, moisturize your entire face first, and “give it time to be absorbed, or concealer won’t adhere to skin,” says Rachel Short.

LIGHTREFLECTING

MATTE

This creamy t ick contains pearl powders to int antly brighten, and quickdrying oils that help it blend in smoothly.

A shine-free formula makes bumps and hyperpigmented areas recede. These velvety pots are densely pigmented, so use a light touch.

Clé de Peau Beauté Concealer, $70, clede peaubeaute.com.

Nars Soft Matte Complete Concealer, $30, narscosmetics.com.

FOR BLEMISHES

Employ a fine-tipped brush (fingers can introduce bacteria to the area) to fan concealer around the pimple, blur the edges, and tap it directly on top. A formula with salicylic acid heals as it conceals. Then use other makeup to detract from the spot. “If you have a blemish on your chin, play up your eyes,” says Claire Balest. It Cosmetics Bye Bye Breakout Concealer, $28, itcosmetics.com.

FOR DARK CIRCLES

Keep at least two shades on hand: One that precisely matches your skin (or foundation, if you wear it), and a slightly lighter one to offset shadows under your eyes. This also lets you custom-blend shades if you’re tanner or paler than usual, or have flare-ups from rosacea or broken capillaries, Botox bruises, or inflamed pimples. Opt for a dual- or multitone palette, and you’ll be ready for anything that pops up.

“Dot it from the inner eye sockets to right under the irises, and blend well with your ring finger,” says Short. Color-correcting shades counteract shadows—we’re not talking scary greens or purples, but peachy-pinks for light complexions and oranges for medium to dark skin. Finish with a layer of your regular concealer. Becca Under Eye Brightening Corrector, $32, beccacosmetics.com.

FOR REDNESS

OUR EXPERTS

DOUBLE COVER

Claire Balest, a Knoxville, Tennessee makeup artist; Moani Lee, a New York City makeup artist; Rachel Short, assistant vice president of education and training at Dermablend; and Jenny Smith, Nars global makeup artist.

An MVP in many a makeup artit’s kit, this duo is less emollient than others, which at ually makes it more versatile. Tap it right onto a blemish, or mix it into a dab of eye cream to cancel out dark shadows.

MAY 2018

Laura Mercier Secret Camouflage, $35, lauramercier.com.

Yellow undertones neutralize flushed areas. Using a sponge, a flat brush, or your fingertips, “dot and blend, repeating until skin looks seamless,” says Lee. BareMinerals BarePro 16-Hour Full Coverage Concealer, $24, bareminerals.com.

COURTESY OF L AUR A MERCIER (MERCIER); PETER ARDITO (OTHERS)

FIND THE RIGHT COLOR

AMANA COLONIES

DES MOINES

Willkommen to Amana Colonies! Seven little villages with BIG German culture. Sample our cuisine, sip our locally crafted wines and beers, and shop for handcrafted items in quaint shops that line our streets. Don’t forget our fabulous festivals!

Des Moines is emerging and progressive. From selﬁes at the Sculpture Park, snacking at the Downtown Farmers’ Market, shopping in Historic East Village or sampling an awardwinning craft beer or wine, we are the perfect getaway; located at the intersection of practical and aspirational.

amanacolonies.com

catchdesmoines.com | 800.451.2625

CEDAR RAPIDS

FAIRFIELD

GO Cedar Rapids will make planning your summer getaway easy! Get the free GO Cedar Rapids Mobile Passport today including perks and discounts to the Cedar Screamer Zip Line, area attractions, shops and more!

Fairﬁeld moves to its own beat with a colorful, artsy vibe. This Iowa community offers a lot of culture, comfort and coolness in 5½ square miles. Journey off the beaten path and discover what makes Fairﬁeld so unique.

gocedarrapids.com | 800.735.5557

fairﬁeldvibe.com | 641.472.2828

CLEAR LAKE / MASON CITY

OKOBOJI

Experience rare Frank Lloyd Wright architecture, magniﬁcent art, sprawling gardens and extraordinary events. After a relaxing day on the lake, explore The Music Man Square and Surf Ballroom – sites that bring music and history together like nowhere else.

Okoboji has abundant water recreation activities like ﬁshing, boating and beaches. Explore our vast trail system connecting state and county parks with museums, golﬁng, shopping, unique dining and Arnolds Park Amusement Park. It’s no wonder we’re called Iowa’s #1 vacation destination!

travelnorthiowa.com | 800.423.5724

vacationokoboji.com | 800.270.2574

PLAN YOUR TRIP AT

GOOD LIVING TASTEMAKER

The Simplifier Chrissie Rucker

Founder of the White Company, London

“White is the mot beautiful, peaceful color,” says Rucker, who has built a lifet yle empire around that core belief. The seeds were planted more than 23 years ago, while she was decorating her then-boyfriend’s (now husband’s) firt place. She t uck to an all-white palette to treamline the decision-making, but t ruggled to find high-quality linens and china that didn’t cot a fortune. That led to the birth of the White Company, a small mail-order business, which has grown to more than 50 shops in the U.K. (and now two in the U.S.), selling everything from bedding to suede handbags. Rucker’s home is a natural (and neutral) extension of her tores, accented with fresh flowers and a fig tree or two, and her closet is full of chic blouses and luxe sweaters in her favorite noncolor. “Whoever you are, wherever you live, and whatever your t yle is,” she says, “it jut works.”

MAY 2018

WIN THIS For a chance to win these sneakers, go to win.marthastewart .com on May 5. For details, see page 121.

Rucker’s Essentials “My style mantra is simple, understated, and cut to flatter in beautiful fabrications and textures.”

1 | Loquet white-gold necklace “It’s filled with the tiny initials of my husband and four kids.” From $300 for small locket; from $40 each for charms, loquet london.com.

10 12 THE WHITE COMPANY (PORTR AIT); COURTESY OF HUGO GUINNESS (PRINT); JOSH HASKIN (CUFF); LUXOT TICA (SUNGL ASSES); PETER ARDITO (OTHERS)

2 | Bunny Mellon: The Life of an American Style Legend “I especially enjoyed reading about how she reinvented the White House rose garden.” $28, mcnally jackson.com. 3 | The White Company silk blouse “I love clothes that look modern without being too cuttingedge. They must hang and fit well, and disguise the wobbly bits.” $159, thewhite company.com.

4 | The White Company Symons skinny jeans “These are my weekend staple.” $119, thewhite company.com. 5 | Clarins Beauty Flash Balm “This old favorite has never been beaten. It keeps my makeup in place all day like no other primer.” $48, clarins.com. 6 | OPI in Staying Neutral “It’s just perfect for my fingernails.” $12.50, ulta.com.

7 | Fritillary linocut print, by Hugo Guinness “I’ve started collecting black-and-white art. Guinness’s linocuts have such lovely humor and look wonderful when grouped together.” $900 (unframed), johnderian.com. 8 | Elsa Peretti Bone cuff in sterling silver “I’m never without it.” $1,150, tiffany.com. 9 | Superga leather 2750 sneakers “With the softest leather and liners, they’re great for walking and working.” $99, superga-usa .com. 10 | Ray-Ban Classic aviators, in Gunmetal “I keep these timeless frames in my bag at all times.” $153, ray-ban.com. 11 | Chanel Rouge Coco Shine, in Boy “This soft pink is my new shade of choice.” $37, chanel.com. 12 | The White Company candle, in Blanc “I love a candlelit bath at the end of a hectic day.” $42, thewhite company.com. 13 | Charlotte Tilbury Natural Beauty Instant Look in a Palette “My makeup go-to for every day.” $75, charlotte tilbury.com. 14 | Louise Galvin Sacred Locks Treatment Masque “This ultra-hydrating conditioner is my hair secret weapon.” $46, newlondon pharmacy.com. 15 | Samsonite Mightlight 2 Spinner “I travel often, and the wheels work brilliantly through the airport.” $270, samsonite.com.

MARTHA STEWART LIVING

THE PHRASE “HEALTHY GUT” may

Center of Attention Your stomach is responsible for a whole lot more than just reminding you to eat lunch and digesting it afterward. It’s part of a system that’s essential to making your weight healthy, your immune response strong, and your mood positive. To keep it humming along, find out how to settle four common upsets. TEXT BY JESSICA MIGALA

MAY 2018

sound like an oxymoron. But your gut isn’t a few pesky abdominal pounds you want to lose; it’s a biological powerhouse you want to cultivate, because it’s critical to your diget ion—and your overall well-being. The sytem that breaks down food to energize and nourish you also hot s trillions of bateria, and when they thrive, so do you. They help you shed extra weight, control your choleterol, and boot your immunity. In fat, nearly 70 percent of your immune sytem lives in your gut. What’s going on down there also can affet how happy and relaxed you feel. That’s why experts often call the gut the “second brain,” referring to the complex network of neurons, hormones, and chemicals that link your gray matter and your belly—and why digetive woes can have such a profound effet on your mental health, and vice versa. When your gut is out of balance, you know it. A grumble here, a bout of gas there, burning that makes your chet feel like it’s on fire—these are all signs that something’s out of whack. Veering from your routine can cause problems, as can t ress; too little sleep and exercise; and grabbing whatever’s easiet, yet not always healthiet, to eat (aka living a normal, packed human life). For healthy diget ion, food needs to move through at jut the right speed, neither too quickly nor too slowly, says Susan Blum, M.D., founder of the Blum Center for Health, in Rye Brook, New York. Pick up a few good habits and treat your discomfort smartly, and you’ll be back on pace in no time.

PHOTOGRAPH BY CHRISTOPHER BAKER

GOOD LIVING HEALTH

ACID REFLUX You had a second helping of paghetti with marinara at dinner; now the acid is working its way back up. Autralian research shows that women are more likely to report having heartburn—and that their symptoms (fiery chet, coughing, and sore throat) tend to be worse than men’s. PUT DOWN TROUBLEMAKERS Tomatoes are prime examples, as are chocolate, citrus, and picy foods. “But everyone’s triggers are different,” says Sumona Saha, an associate professor and gatroenterologit at the University of Wisconsin School of Medicine and Public Health, in Madison. Keep track of yours, and try to avoid them. EAT LESS, EAT EARLY Sit down to smaller, more frequent meals that contain fewer fats, and wrap up dinner at leat three hours before bed to give your body time to diget. NEUTRALIZE RIGHT “Antacids can do the trick if reflux isn’t severe or frequent,” says Saha. But if your symptoms occur more than three times a week, you may need an over-the-counter H2 blocker like Zantac or Pepcid, medications that cut the amount of tomach acid you produce by targeting hitamines. The key to relief is following the int rut ions carefully.

CONSTIPATION Women contend with this discomfort more often than men, too, because our colons are about 10 centimeters longer, which can make our digetion more sluggish. Not getting enough fiber (plentiful in foods like oatmeal and avocado; aim for 25 grams a day) or water (the Intitute of Medicine, which is associated with the National Academies of Science, recommends 2.7 liters) slows things down further; so can travel and pregnancy. If the issue lingers, tell your doc; she may screen you for other potential causes, like a low thyroid, says Jennifer Katz, a gat roenterologit at Montefiore Health Sytem and an assitant professor at Albert Eintein College of Medicine, in New York City. POP A PROBIOTIC These supplements encourage the

growth of healthy bateria, says Blum. Look for formulas with at leat five different t rains and 15 to 30 billion bateria. Yogurt and kefir are great food sources. GET MOVING “I tell my patients to hop on a treadmill for 30 minutes when they wake up as their morning laxative,” says Saha. DRINK JAVA It’s not a cure, but an a.m. cup of coffee can help get your gut going, says Patricia Raymond, an assitant professor of clinical internal medicine at Eatern Virginia Medical School, in Norfolk.

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

MAY 2018

GASTRITIS This tomach inflammation is brought on by bile reflux, alcohol, or potentially harsh medications such as NSAIDs (like ibuprofen and naproxen)— meds many women rely on for migraines and period cramps. You know it’s gat ritis if eating buffers the pain, or if you take Tums like it’s your job and they don’t help, says Raymond. PREEMPT PAIN Rather than leaning on ibuprofen and its ilk, consider what sets off your headaches and play defense. For intance, if it’s t ress or t aring at a computer screen, build a lunchtime walk into your day. FOLLOW THE FULL-STOMACH RULE “Some people can go through ibuprofen like candy and be okay, while others may have one at that time of the month and get a painful sensation,” says Raymond. Reach for NSAIDs only after a full meal. CALL YOUR DOC A bateria called Helicobacter pylori that lurks in dirty food and water can cause gat ritis and gat ric and duodenal ulcers if left untreated for years (though half of us carry it and are symptomless). It can be really nat y: “Women with H. pylori are 16 times more likely to be diagnosed with gatric cancer,” says Raymond. Searing pain is a clue that it’s there and ating up. A breath, tool, scope, or blood tet, followed by antibiotics and a high-dose proton-pumpinhibitor antacid, will usually wipe it out.

IRRITABLE BOWEL SYNDROME A hypersensitive gut—marked by abdominal pain, excess gas, and bouts of (sometimes alternating) diarrhea and contipation—is 1.5 times more common among women, says Katz. Your symptoms are more than a fluke when you have them at leat one day a week over three months. CUT OUT CULPRITS Research shows that eliminating foods containing various hard-to-diget sugars (like garlic, dairy, and many breads) from your diet can bring relief. It’s tricky, because you need to sytematically monitor the foods you ret rit and how each change affet s you, so talk to a dotor or dietitian firt. The Monash University FODMAP app is also a helpful resource (monashfodmap.com). ARM YOURSELF Fill up on fiber and water to help prevent cont ipation. Then keep helpful meds on hand: Your dotor can prescribe laxatives or antidiarrheal drugs to use as needed. MANAGE MOODS “Stress, anxiety, and depression can affet diget ive funt ion. And when your GI trat is out of sorts, you may feel more anxious,” says Saha. To help break this mind-gut feedback loop, your M.D. may refer you to a psychologit.

Feeling Puffy? “Outside of your period, bloating isn’t normal,” says Blum. “Some women tell me, ‘I look nine months pregnant after I eat.’ That’s not supposed to happen.” Abdominal swelling and tightness can stem from stress, food sensitivities, and chronic constipation, among other things. If your belly feels like a balloon, try these tactics to deflate it. TAKE ENZYMES Once you

hit 40, your body produces less of the fluids that help you break down what you eat. Add a plant-based digestive enzyme to your mealtime routine to help your body metabolize food better. BANISH BUBBLES Downing sparkling water all day, chewing gum, and drinking through a straw all fill your belly with air, says Raymond. Sip still water from a glass instead. WALK IT OFF A brisk lap around the block can help move gas through. AVOID TRIGGERS “Some

people stop eating gluten and dairy and say that solves their constipation issues,” says Blum. Before you take this route, consider working with a nutritionist to make sure you’re getting all the nutrients you need, and ask if you should be tested for conditions like celiac disease.

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How should I store an unfinished loaf of fresh bread so it doesn’t get stale? —Marcia Kingsbury, Johnson City, Tenn.

You can also freeze a loaf whole. When ready to use, let it come to room temperature, then heat in a 350-degree oven for about 10 minutes.

MAY 2018

GALLERY STOCK

A small loaf can be wrapped in plat ic and kept in a paper bag in a cool, dry place for a day or two; larger, heartier loaves, such as sourdough, will keep in the same manner for up to four days. If you’re not planning to finish the bread in the next couple of days, slice and freeze it in a tightly sealed freezer-safe platic bag. This way, you can take out individual pieces and toat them as needed.

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GOOD LIVING

I’m about to repaint my bathroom. Do I have to use highgloss paint? Not necessarily. Thanks to new formulas that are designed epecially for high-humidity environments, you have more options. We like the Aura Bath & Spa line from Benjamin Moore (benjaminmoore.com). Its mildew-resitant matte finish will endure repeated wipedowns without any loss of color. It’s also self-priming (meaning there’s no need for an initial coat of primer), zeroVOC, and comes in gorgeous colors, including these (from top): Kittery Green, Colorado Gray, and Saint Martin Sand.

| HEDGE BETS |

If you’re in the market for privacy plants, there are many versatile choices, including hornbeam (above). On her farm in Bedford, Martha has English hornbeam (Carpinus betulus), whose dense green foliage turns yelloworange in fall. For additional options, see below—or visit a nursery to see what’s available locally; bring along photos of your yard, along with sunlight and drainage details.

INKBERRY This U.S. native has glossy evergreen foliage and can grow to between 5 to 12 feet in height. It handles wet soil well, and should be pruned in spring to keep its shape.

YEW It prefers shade but doesn’t like too much water. There are some good hybrids for height, such as Taxus x media ‘Hicksii’, which can reach 20 feet and is hardy to Zone 4.

MAY 2018

If a recipe calls for a baking pan, how do I know whether to use metal or glass? —Yves Valente, Sioux City, Iowa

The two materials dit ribute heat quite differently, so if the intrutions don’t pecify, consider what you are making. Here’s the breakdown from our tet kitchen:

WHEN TO USE GLASS Cooking casseroles or other items you want to keep warm for extended periods, since this material holds heat longer.

METAL Baking goods like bar cookies, quickbreads, and brownies that can overcook or burn in glass.

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.

PHOTOGR APHS BY RICHARD DONOVAN/AL AMY STOCK PHOTO (HEDGE), PETER ARDITO (OTHERS); ILLUSTR ATIONS BY BROWN BIRD DESIGN

—Jane Barbero, Rochester, Minn.

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Summary of Information about DUPIXENT® (dupilumab) (DU-pix’-ent) Injection, for Subcutaneous Use What is DUPIXENT? • DUPIXENT is a prescription medicine used to treat adults with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. • DUPIXENT can be used with or without topical corticosteroids. • It is not known if DUPIXENT is safe and effective in children. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • have asthma • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-ﬁlled syringes. • Use DUPIXENT exactly as prescribed by your healthcare provider. • DUPIXENT comes as a single-dose pre-ﬁlled syringe with needle shield. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. • If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

Rx Only

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other topical medicines to use with DUPIXENT. Use other prescribed topical medicines exactly as your healthcare provider tells you to. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions. Stop using DUPIXENT and go to the nearest hospital emergency room if you get any of the following symptoms: fever, general ill feeling, swollen lymph nodes, hives, itching, joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects of DUPIXENT include: injection site reactions, eye and eyelid inflammation, including redness, swelling, and itching, or cold sores in your mouth or on your lips Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a summary of the most important information about DUPIXENT. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) / DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2017 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: April 2017

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Everyday FOOD COOK, NOURISH, ENJOY

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READY, SET, CELEBRATE Summer is right around the corner. Kick it of with a sunny Memorial Day spread that lets you relax and enjoy the party. Sip a frosty drink, build a barbecue sandwich, and pull off a piece of rich vanilla cake. The living is breezy.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY JENNA TEDESCO

TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

Whip up a batch of watermelon-lemon tea that comes together in 10 minutes. Slice the rind into spears for a summery garnish, and spike it with vodka, if you like.

PHOTOGRAPHS BY REN FULLER

MARTHA STEWART LIVING

EVERYDAY FOOD

PA S S A R O U N D A C O O L S I P

Watermelon-Lemon Tea 1 small watermelon (about 5 pounds), quartered lengthwise, flesh removed and cut into chunks, rind reserved

THE MENU WatermelonLemon Tea Pulled BarbecueChicken Sandwiches Shredded-Carrotand-Cabbage Coleslaw MarinatedArtichoke and Green-Bean Pasta Salad Pull-Apart VanillaWafer Cupcake Cake With Berries

32 ounces half-and-half lemonadewith-tea

Purée watermelon chunks in a blender until smooth. (You should have 4 cups.) Refrigerate in an airtight container up to 1 day ahead. When ready to serve, transfer to a pitcher; add lemonade-tea mixture. Stir to combine. Cut reserved rind into 1-inch wedges. To serve, fill glasses with ice; top with tea mixture. Garnish with watermelon wedges. ACTIVE/TOTAL TIME:

10 MIN. | SERVES: 8

Cabbage slaw adds crunch to the sandwich but is delicious on its own, too.

BRING OUT THE MAIN EVENT

Pulled Barbecue-Chicken Sandwiches 1½ cups ketchup 2 tablespoons light-brown sugar 2 tablespoons apple-cider vinegar 2 tablespoons Worcestershire sauce

Get Crackling

1 tablespoon smoked paprika Kosher salt and freshly ground pepper 2 tablespoons saflower oil

Start Smart 3 DAYS BEFORE Make pulled chicken. 1 DAY BEFORE Bake cupcakes. Purée watermelon. THE MORNING OF Frost cupcakes. Mix watermelonlemon tea. Make coleslaw and pasta salad.

6 pounds bone-in, skin-on chicken thighs (about 12) 1 large yellow onion, finely diced 6 cloves garlic, smashed 1 bottle (11 ounces) lager beer, such as Stella Artois (1⅓ cups) 8 potato sandwich buns, preferably Martin’s

1. In a small bowl, whisk together ketchup,

brown sugar, vinegar, Worcetershire, and paprika. Season with salt and pepper. 2. Heat 1 tablep oon oil in a 5-quart Dutch

oven or other heavy pot over medium-high. Season chicken generously with salt and pepper. Working in three batches, and adding remaining 1 tablep oon oil as necessary, sear chicken until golden, about 4 minutes per side. Transfer to a plate. 3. Drain all but 1 tablep oon oil from Dutch

oven; reduce heat to medium. Add onion and garlic; cook, t irring, until tender, 6 to 8 minutes. Add beer and barbecue sauce; t ir until combined. Return chicken and any accumulated juices to Dutch oven. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender, about 1 hour. Turn off heat.

MAY 2018

4. Transfer chicken to plate; let cool. When

cool enough to handle, remove skins (and reserve, if criping; see Get Crackling, right) and bones; discard bones. Shred chicken into large pieces with two forks. 5. Bring sauce to a simmer and reduce until

slightly thickened, about 30 minutes. (You should have about 3 cups.) Mash garlic with a potato masher until broken down. Return shredded chicken to Dutch oven and heat through, or let cool to room temperature and refrigerate in an airtight container up to 3 days (gently reheat before serving). Serve on potato buns. ACTIVE TIME: SERVES:

30 MIN. | TOTAL TIME: 2 HR. 20 MIN.

Crisped chicken skin makes these sandwiches even more crowd-pleasing. To make cracklings, arrange reserved chicken skins from step 4 in a single layer on a parchmentlined rimmed baking sheet; top with another piece of parchment. Weigh down with another rimmed baking sheet. Bake in a 350° oven 15 minutes, then flip, re-cover, and bake until crisp and caramelized, another 10 to 15 minutes. Transfer cracklings to a paper towel– lined plate to crisp. Layer on sandwiches when serving.

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EVERYDAY FOOD

SERVE UP FRESH SIDES

Shredded-Carrot-and-Cabbage Coleslaw ½ cup apple-cider vinegar 2 tablespoons whole-grain mustard 2 tablespoons honey Pinch of cayenne pepper 1 pound shredded or spiralized carrots

½ small head red cabbage, cored and shredded (4 cups)

½ cup thinly sliced scallions (from 4) Kosher salt

Combine vinegar, mutard, honey, and cayenne in a small bowl. Toss together vegetables in a large bowl; season with salt. Drizzle with dressing; toss. Refrigerate at leat 1 hour and up to 4 hours before serving. ACTIVE TIME: SERVES:

10 MIN. | TOTAL TIME : 1 HR. 10 MIN.

Marinated-Artichoke and Green-Bean Pasta Salad 1 pound cavatappi or other short, corkscrew-shaped pasta Kosher salt 1 pound green beans, trimmed and cut into 2-inch pieces 3 tablespoons extra-virgin olive oil 2 jars (each 12 ounces) marinated artichoke hearts 2 cups packed flat-leaf parsley leaves, chopped Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice

½ cup thinly sliced red onion (from 1 small onion)

½ cup finely grated Parmesan Red-pepper flakes, for serving

1. Cook pat a in a pot of generously salted

water according to package diret ions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pata and green beans to a large rimmed baking sheet. Drizzle with 1 tablep oon oil; toss to coat. Let cool slightly. 2. Drain artichokes; whisk brine and reserve

½ cup. Chop artichokes into 1-inch pieces. Transfer pata and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zet and juice, onion, cheese, and remaining 2 tablep oons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pat a can be made up to 4 hours ahead. ACTIVE TIME:

MAY 2018

25 MIN. | TOTAL TIME : 50 MIN. | SERVES: 8

Whipped-cream frosting covers the cupcakes for a sheet-cake effect you don’t have to slice.

FINISH WITH A FUN DESSERT

Pull-Apart VanillaWafer Cupcake Cake With Berries 45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1½ cups)

½ cup unbleached allpurpose flour 1 teaspoon baking powder

¼ teaspoon kosher salt 1 stick unsalted butter, softened

¾ cup granulated sugar 2 large eggs, room temperature

¾ cup whole milk 1 cup sweetened shredded coconut 1 teaspoon unflavored gelatin 1 cup cold heavy cream 2 tablespoons confectioners’ sugar

¼ teaspoon pure vanilla extract 1½ cups mixed fresh berries, such as blueberries, raspberries, and blackberries

1. Preheat oven to 350°. Line a tandard muffin

tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt. 2. Beat butter with granulated sugar on medium

p eed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce p eed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut. 3. Divide batter among cups. Bake until cup-

cakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack. 4. Add 2 tablep oons water to a small sauce-

pan. Sprinkle with gelatin; let tand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don’t let it set). 5. Beat together cream, confet ioners’ sugar,

and vanilla on medium peed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until tiff peaks form, about 1 minute more. 6. Remove cupcakes from tin and arrange

on a platter in a three-by-four ret angle. Spoon frot ing over each row of cupcakes; using an offset patula, smooth to cover tops, forming a ret angular shape. Refrigerate at leat 1 hour and up to 3 hours. Sprinkle with berries before serving. ACTIVE TIME:

25 MIN. | TOTAL TIME : 3 HR. | MAKES: 12

EVERYDAY FOO

Flaky Sea This finishing salt is a chef favorite for its bite and piquant, briny flavor. We love it on steak or fish, or on sweets, like tarts or ice cream with caramel.

Gray Sea | KITCHEN WISDOM |

ROCK STARS Salts fall into two groups: seasoning varieties to use while cooking, like kosher and fine sea; and textured, colorful finishing kinds that add a shimmer of lavor and crunch just before serving. We break down what each crystal brings to the table. TEXT BY CLAIRE SULLIVAN

Coarser and a bit sweeter than its flaky cousin, this type is more versatile. Use it to enliven seafood, soups, and stews, or as a flourish prior to serving.

Kosher It’s a staple in our recipes because of its large grain size, which makes it easy to pinch and sprinkle evenly.

Black Hawaiian This blend of Hawaiian sea salt and charcoal has an earthy, mineral taste that’s delicious as a finish on seafood.

Iodized Its superfine texture makes this seasoning salt very dense, so a little goes a long way. If you sub it in for kosher, use half of the called-for amount.

STORAGE TIP All salts should be kept at room temperature in a dry spot. Both types will keep for years in an airtight container, but seasoning salts can be kept in an open cellar.

MAY 2018

PROP ST YLING BY JENNA TEDESCO

Himalayan The peachy color comes from its mineral content; the flavor is distinctly sweet. Serve it alongside meat or fish, or dust it lightly on mousse, hot chocolate, or sliced fruits, such as melon.

EVERYDAY FOO

1 W H AT Y O U ’ L L N E E D

1 pound large shrimp, peeled and deveined 6 tablespoons Dijonnaise, such as Hellman’s

¾ cup panko bread crumbs 1 pint cherry tomatoes, halved

8 cups spring-mix greens

Crispy Panko Shrimp Salad 1. Season shrimp with kosher salt and freshly ground pepper. Toss with ¼ cup Dijonnaise. Place panko in a wide, shallow dish. Coat shrimp in panko, pressing to adhere.

In this dish, Dijonnaise binds panko crumbs to the shrimp and also adds creaminess to the dressing.

Faster Flavor Skip the takeout on your next busy night and select one of these enticing recipes. With savvy techniques and impactful ingredients (no simmering or stewing necessary), palatepleasing dinners like crispy shrimp salad, curried lank steak, and Parmesan-crusted pork cutlets will be done—and devoured—in the time it takes to figure out what to order. TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

MAY 2018

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extra-virgin olive oil in a large nont ick skillet over mediumhigh. When oil shimmers, add shrimp in a single layer. Cook, flipping once, until golden brown, crip, and jut cooked through, about 5 minutes. Transfer to a wire rack. 3. In a large bowl, whisk

together remaining 2 tablepoons Dijonnaise, 1 tablep oon oil, and 1 tablep oon water. Season with salt and pepper; t ir in tomatoes. Add greens; toss to coat. Serve immediately with shrimp. ACTIVE/TOTAL TIME: 15 SERVES: 4

MIN.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY JENNA TEDESCO

| EFFICIENCY EXPERT |

2. Heat 3 tablepoons

IMAGINATION.

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EVERYDAY FOOD

Parmesan Pork With Polenta & Asparagus 1. Pound cutlets to ¼ inch thick; season with salt and pepper.

2 W H AT Y O U ’ L L N E E D

8 pork cutlets

½ lemon, plus 1 more for zesting and serving ½ cup finely grated Parmesan, plus more, shaved, for serving 8 rounds (each ¾ inch thick) polenta (from a 1-to-2-pound tube) 1 bunch asparagus, trimmed

Sprinkle with juice of ½ lemon, turning to evenly coat. Stir together Parmesan and ⅓ cup all-purpose ﬂour on a plate. Dredge cutlets in cheese mixture, pressing to adhere. 2. Heat 2 tablep oons olive oil in a large nont ick skillet

over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crip, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablep oons oil and remaining 4 cutlets. Wipe skillet clean; heat 2 tablep oons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crip, about 5 minutes. 3. Meanwhile, cook asparagus in a pot of generously salted

boiling water until crip-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zet and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges. ACTIVE TIME:

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

Curried Steak With Scallion Rice & Peas 1. Season teak with salt and pepper. Brush with 1 table-

3 W H AT Y O U ’ L L N E E D

2. Heat a large cat-iron skillet over medium-high. Swirl in

1 pound flank steak, room temperature

1 tablepoon oil. Add teak; cook, flipping once, 7 to 9 minutes for medium-rare. Transfer to a carving board. Reduce heat to medium. Add 1 tablespoon oil and remaining 2 tablepoons curry pate to skillet; cook 1 minute. Add ¾ cup water; cook until reduced to ½ cup, 30 seconds. Transfer to a bowl; cover. Wipe skillet clean; add 1 tablep oon oil and heat over medium. Add snap peas, season with salt, and cook, t irring occasionally, until crip-tender, 2 to 3 minutes. Fluff rice; tir in dark-green scallion tops. Slice teak againt the grain; serve with rice, peas, and curry sauce.

3 tablespoons Massaman curry paste, such as Maesri 1¼ cups long-grain white rice 1 bunch scallions, thinly sliced 8 ounces sugar snap peas, trimmed and halved on the bias

4 W H AT Y O U ’ L L N E E D

8 bone-in, skin-on chicken thighs

¼ cup sundriedtomato pesto, such as Barilla 2 leeks, white and light-green parts only, thinly sliced and thoroughly washed 2 cans (each 15 ounces) chickpeas, rinsed and drained 1 head fennel, thinly sliced, fronds reserved

poon curry pate; let tand 10 minutes. Combine rice, 1¾ cups water, 1 tablep oon olive oil, and ¾ teap oon salt in a saucepan. Bring to a boil, then tir once, cover, and reduce heat to low. Simmer until rice is tender, about 15 minutes. Add white and light-green parts of scallions; cover to team.

MAY 2018

ACTIVE TIME:

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

Chicken With Sundried Tomato & Chickpeas 1. Season chicken with salt and pepper; toss with 2 table-

poons peto. Heat a large cat-iron skillet over mediumhigh. Swirl in 1 tablepoon olive oil. Add chicken in a single layer, skin-sides down; cook 2 minutes. Reduce heat to medium. Top with a parchment round, then a skillet weighted with canned goods; press down firmly. Cook 5 minutes. Flip chicken; return parchment and weighted skillet to top. Cook until a thermometer inserted in thicket parts of chicken reads 165˚, 6 to 7 minutes. Transfer to a plate; cover. 2. Transfer all but 2 tablepoons pan juices to a bowl. Add

leeks to skillet over medium heat, season with salt, and cook until tender, 6 to 7 minutes. Stir in remaining peto; cook 1 minute. Add chickpeas, 1 cup water, and reserved pan juices. Cook until slightly reduced, 6 to 8 minutes. Toss fennel with 1 tablep oon oil; season with salt and pepper. Serve with chicken and chickpeas, garnished with fennel fronds. ACTIVE TIME:

25 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

like new

FOR A LIFETIME Martha brings you kitchens guaranteed to last, with more than 75 beautiful style and finish combinations.

SHOWN: MARTHA STEWART LIVING™ OVERBROOK PURESTYLE IN FEATHER GRAY MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. | SCHEDULE A FREE APPOINTMENT IN STORE. | MARTHASTEWARTKITCHENS.COM

Lime Sandwich Cookies 3 cups unbleached all-purpose flour, plus more for dusting

¼ teaspoon baking powder Kosher salt 2 sticks plus 6 tablespoons unsalted butter, softened 1¾ cups confectioners’ sugar, plus more for dusting (optional)

1 large egg, room temperature 1 teaspoon pure vanilla extract 12 ounces sweetened condensed milk (1 cup)

6 tablespoons fresh lime juice, plus 1 teaspoon grated zest 3 ounces cream cheese, room temperature

1. Whisk together flour, baking

powder, and 1 teapoon salt. Beat 2 t icks butter with sugar on high until fluffy, 4 minutes. Beat in egg, vanilla, and 1 tablepoon water. Reduce peed to low; add flour mixture and beat to combine. Divide dough in half; flatten into disks. Wrap in plat ic and freeze until firm, 30 minutes.

For a photo-worthy finish, use a teardrop aspic cutter to create the just-sliced look—or simply sift some powdered sugar over the tops.

3. Heat milk in a small pan over medium-high, t irring until bubbling. Reduce heat to medium. Cook, t irring, until it has the consitency of pudding, 5 minutes. Strain into a bowl. Whisk in juice, zet, and a pinch of salt. Cover surface with plat ic; refrigerate 30 minutes. 4. Beat remaining 6 tablep oons

| SWEETS |

Into the Limelight For our two-bite take on Brazilian “lemonade” (basically a creamy limeade), swirl a dollop of tangy citrus illing between two tender sugar cookies—and let it shine through the cutest of cutouts. TEXT BY CLAIRE SULLIVAN RECIPE BY LINDSAY STRAND

MAY 2018

butter, cream cheese, and milk mixture on medium-high until fluffy. Spread 2 teap oons filling on a solid cookie; top with a cutout. Repeat with remaining cookies. Refrigerate, covered, at leat 1 hour and up to 4 days. Dut with sugar before serving. 1 HR. 20 MIN. 4 HR. 25 MIN. | MAKES: 30

ACTIVE TIME: TOTAL TIME :

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY JENNA TEDESCO

2. Preheat oven to 325°. Remove one disk from freezer; let tand 15 minutes. On a floured surface, roll out ⅛ inch thick. Using a 2½-inch cutter, tamp out rounds; place on parchment-lined baking sheets. Roll scraps; cut out more rounds. Repeat with other disk. Cut ¾-inch teardrops from half of cookies. Refrigerate 30 minutes. Bake, rotating sheets once, until edges are golden, about 20 minutes. Let cool on sheets on wire racks.

May “There are lowers everywhere for those who are willing to see them.”

FLOWERS BY NAOMI

D E MAÑANA

—Henri Matisse

PHOTOGRAPH BY LOUISE HAGGER

MARTHA STEWART LIVING

OYSTERS JUST OFF A TINY ISLAND IN THE MIDDLE OF CHESAPEAKE BAY, A FOUR-YEAR-OLD COMPANY IS SUSTAINABLY FARMING THE SWEET AND BRINY LOCAL DELICACY—AND PRESERVING A PLACE’S HISTORY, CULTURE, AND FAMOUS FIGHTING SPIRIT AT THE SAME TIME. PHOTOGRAPHS BY MIKKEL VANG TEXT AND RECIPES BY LUCINDA SCALA QUINN

ON THE RISE

PURE PLEASURES Plump, juicy raw oysters are topped with a drizzle of spicy, tangy sauce. Opposite: Work begins at dawn.

Oysters on the Half-Shell With Vinegar Sauce For recipes, see page 115.

that welcomes folks to the island, a wooden sign reads: “For almot 250 years, the people of Tangier have wreted a living and lifetyle from the waters that surround them.” To the naked eye, not much has changed in that time on this fleck of land, located roughly 12 miles into Chesapeake Bay from mainland Virginia. Today’s residents descend from generations of local families, and the small population (about 700) has a unique dialet, rooted in colonial-era English. Accessible only by boat or plane, it’s devoid of traffic lights, malls, and liquor tores, and mot people get around on foot, bike, or golf cart. It’s edged in weathered docks, with crab shacks on tilts over the water. TEPS FROM THE FERRY

However, these days, those shacks see a lot less ation than in years pat. Tangier Island was once known as “the soft-shell-crab capital of the world,” but recent regulations to protet the bay’s blue crab have inhibited what had been its primary economy. A number of local watermen have turned to tugboat work, while others have simply left. An added complication: The island faces record-breaking rising sea levels and an eroding shoreline. Enter Tim Hickey, Craig Suro, and David Fonville, who are determined to tem the tide. In 2014, the mainlanders (known on the island as “comeheres”), who had previously visited the island to hunt and fish, founded the Tangier Island Oyster Company. Teaming up with locals Allen Parks, Tracy Moore, (Continued on page 84)

THE LIFE AQUATIC Right: Members of the Tangier Island Oyster Company team, from left: Todd Poormon, David Fonville (standing), Tim Hickey (seated), Craig Suro, and David Johnson. Below: Rows of simple white houses dot the island.

OCEAN’S BOUNTY Clockwise from right: Oysters are nestled into a savory, cheesy crab mixture, baked until bubbling hot, and served with raw vegetables and crackers; Hickey at work; the Tangier water tower; Captain John Smith claimed the island for the British in 1608.

Hot Crab-andOyster Dip

and his wife, Trenna (who is by day the island’s math teacher, and its firt waterwoman, before and after the school bell rings), they raise and sell farmed native oyters (Crassotrea virginica) from seed to maturity. Two goals drive them: providing a preditable source of income and encouraging future generations to tay. “With the company’s growth comes opportunity for other Tangier families,” says Trenna. Now 34 team members trong, the business is a farm-to-table operation, cultivating an environmentally friendly food that doesn’t deplete the bay and helps clean the water. Lined in tagged rows, like grapevines in a vineyard, the oyters grow in cages jut below the surface, feeding in the mot nourishing layer of the water. Oyter “pat” (seeds) are planted cyclically and grow

to full size in one year. Then they’re sorted and graded, loaded on a boat, covered in ice, and shipped to Jessup, Maryland, where they’re ditributed to area retaurants and markets. Eaten plucked out of the bay, the bivalves tate like that firt whiff of sea on a pring morning. The meat is a harmonious balance of salt and sweet, elemental and mineral; the finish is bracingly crip and clean. When fried or gently simmered in cream, as in the dishes on these pages, they become cutardy and delicately earthy. As the sun rises over the bay each day, the watermen prepare to harvet, syncing up to the rhythms of the waves and tides. “I love this place I call home,” says Trenna. “And because of oyter farming, I am experiencing it in a whole new way.”

SEA FARE Clockwise: Chesapeake blue crab cakes are crowned with a fried oyster and fresh tomatoand- cucumber relish; Hickey lifts a cage onto the boat just long enough to retrieve the catch; just-picked Tangier Island oysters.

Chesapeake Blue Crab Cakes With Fried Oysters

LIVING LEGACIES Clockwise from above: Poormon has fished and oystered up and down the East Coast for years; the Waterfront restaurant, one of the few on the island, opens for the season in midMay; Tangier Island Oyster Company CFO David Johnson heads out on the water; each bag is tagged, then shipped to the mainland.

LOCAL FLAVOR Clockwise from top left: A seasonal ferry takes tourists to and from the mainland; shucking is a practiced skill; stewed oysters and Virginia ham impart savory, smoky depth to a broth of cream and sweet apple cider; Poormon rinses the oysters before they are sorted.

RECIPE IMAGES: ART DIRECTION BY JASPAL RIYAIT; ST YLING BY TANYA GR AFF

Stewed Oysters With Virginia Ham

ALL IS CALM The sun sets over a fishing hut on the main harbor, ending another day of visiting the oyster beds, harvesting those that are ready, and checking on the ones still growing.

QUILTY PLEASURES You might think it involves complex patchwork, but at heart, quilting is a very simple crat: Just nestle batting between two layers of fabric and sew them together. Try your hand at these projects and turn basic materials into homespun works of art, starting from square one. PHOTOGRAPHS BY LENNART WEIBULL CREATED BY SILKE STODDARD AND TANYA GRAFF TEXT BY PETRA GUGLIELMETTI

The trick for tight, uniform stitches: Keep your needle perpendicular to the fabric, and pull the thread straight through, not at a slant. The needle should be sturdy and extra-sharp, but not so thick that it leaves gaping holes.

BOW ARTS

Whether you’re taking baby steps into quilting or looking for an impactful project, give in to our mini blanket’s charms. (This little peanut, named Harlow, certainly helps!) In addition to being very sweet, the tassel-like ties hold the quilt together in lieu of stitches—in fact, they’re called “quilt knots.” And if there’s no newborn in your circle, the finished product also makes a nice lap warmer on cool nights. THE DETAILS: Bonpoint Draper cardigan, $150, bonpoint.com. Zara knit leggings (similar to shown), $18, zara.com. Maileg Safari Friends hippo, $68, abchome.com. Serena & Lily macramé wool rug, from $298, serenaandlily.com.

HOWTO

For detailed instructions and additional sources, see page 119.

1 Do the Dash

SEW MANY IDEAS There are dozens of techniques for hand-quilting (aka the freehand stitching you use to decorate a surface), tacking together layers, and closing the edges of a project. Master the ins and outs of our favorites.

1. PUNCTUATE GINGHAM SQUARES with dashlike stitches. (You can’t go wrong when you follow your fabric’s pattern.) Be sure to pin (or “baste”) your layers in place while you work; curved safety pins designed for quilting grab the batting and keep your project flat. Also, see how the batting and bottom fabric are wider than the top piece? That makes for easier edge binding if layers shift as you sew.

2. TRACE A MOTIF once or even twice to give it more dimension. The lesson here: Lightweight thread (like the fine-gauge, all-cotton handquilting kind) draws eyes to the puffed pattern you create, while thicker thread (such as multistrand embroidery floss, shown here) makes the topstitching the main event. Likewise, wool batting (used in our gingham swatch and in the jewelry roll on page 93) can give more loft, while cotton (used here and in the baby blanket on page 89) lies flatter.

3. STITCH YOUR WAY DOWN every fourth stripe to dress up shirt-like fabric. To be precise, use a disappearing-ink fabric marker to predraw your dotted lines, then follow them to a T. If your project has raw edges, you can sew them closed using bias tape, a narrow strip of fabric that’s been cut on the bias (shown here), to create a contrasting border; see swatch 5 for the finished effect.

4. CREATE A SEAMLESS BORDER by cutting your quilt backing slightly bigger than the top layer and folding it forward. For the mitered corners, tuck the fabric into itself and hand-stitch it down. When you’re planning quilt knots, placement is key: If they’re too spread out, your batting can shift inside the quilt. The rule of thumb is no more than seven inches apart (your batting’s packaging will give specific guidelines).

MICRO-STIPPLE A MINI PATTERN, like these dotted circles, with thinner embroidery floss. (Here, we pulled apart the plies and used three strands out of six.) For perfect rings, stencil on templates using a disappearing-ink fabric marker.

6. ENLIVEN CHECKS with contrasting crisscrosses. Sew down through a square’s center, leaving a two-inch tail on top, then up through the upper right corner, down through the bottom left corner, up through the center, down through the bottom right, up through the center, down through the upper left, and up through the center again. Got it? Finally, tie the excess and the initial tail together.

4 Tie One On 90

2 Play Up a Pattern

5 See Spots

3 Get in Line

6 Cross It Of 91

If you have the itch to stitch, but not from scratch, take this artisanal shortcut. Start with basic tufted cushions, and give them a bohemian upgrade with flufy accents that mimic the look of quilt knots (the hand-tied bows that make our baby blanket so precious). To create these denser, woolier versions, wind merino needlepoint yarn around the handle of a wooden spoon till it’s as thick as you’d like, tie it of in the center, and fluf the ends. (Remember making pom-poms as a kid?) Then sew them onto the cushion’s “dimples” or buttons. THE DETAILS: H&M textured-weave seat cushions (similar to patterned cushions shown), $13 each, hm.com. Muji organic-cotton seat cushions, in Ecru, $20 each, muji.us. Lostine Brandywine bench, $895, lostine.com. Serena & Lily Dominica Abaca rug, from $998, serenaandlily.com.

ART DIRECTION BY JASPAL RIYAIT; ST YLING BY TANYA GR AFF

TUFT LOVE

PRECIOUS PADDING

Add strategic ribbon, and a mini quilt becomes a handy travel case for all your bits and baubles— and at just 20 by 10 inches, it’s an unintimidating project for entrylevel sewers. Lengths of sturdy tight-weave cotton serve as necklace holders (tuck them into the bias-tape border before sewing it closed), bracelet loops, and earring strips (just push the posts through). Last, attach enough wider ribbon at one end to encircle the closed roll, and leave slack for a bow. Stash rings in a matching drawstring pouch to tuck inside.

HOWTO

For detailed instructions and additional sources, see page 120.

Photographs by Paola + Murray Text by Michelle Shih Recipes by Greg Lofts

Properly proofed dough doesn’t need much manhandling. Press and stretch it out from the center with your fingertips, turning it periodically to keep the shape round and the thickness consistent.

IF YOU’VE NEVER MADE PIZZA FROM SCATCH, THERE’S NO TIME LIKE TONIGHT TO START. OUR TWO DOUGH RECIPES TAKE MINIMAL INGREDIENTS AND MERE MINUTES; GET THEM DOWN, AND WHATEVER PIE YOU DESIRE—THIN-CRUST OR DEEP-DISH, SPRINKLED WITH SAUSAGE OR STUFFED WITH VEGETABLES— WILL BE FLAT-OUT DELICIOUS.

home SLICES 94

SCHUMACHER GOOD DAY SUNSHINE FABRIC, IN SPRING, FSCHUMACHER.COM

For recipes, see page 116.

Classic Margherita Like vanilla for ice cream, the margherita is the ur-pizza by which to judge all others. Its traditional dough is super-easy, yet the use of bread flour makes for a crispy, chewy, refined texture. Press it out on a wooden peel sprinkled with semolina or fine cornmeal (a flat cookie sheet or thin wooden board works, too), then season it with olive oil, salt, and pepper for a flavorful crust, crucial to such a simple pie. Top with a swirl of tomato sauce and creamy fresh mozzarella, slide it onto a pizza stone in the oven for 10 minutes, and finish with fresh basil. Then cut it into rectangles as the Italians do, and take a bite out of history.

Grilled Pizzette Celebrate warm weather and just-picked produce with a pizza that puffs up like a dream over your grill’s high temperatures. Three tips: Preheat thoroughly, make sure the grates are clean, and don’t move the dough too soon. You’ll know it’s ready for toppings when it’s pillowy on top and slightly charred on the bottom (lift a corner and peek). Fontina is a lovely melting cheese, with a savory flavor that pairs well with scallions, asparagus, tomatoes, and thyme. You can make the pie any size, but seven-inch pizzette are easiest to handle, both on and off the grill. In Italy, they’re street food, eaten folded in half.

THIS PAGE: KR AVET BASICS HYBRID 316 FABRIC, KR AVET.COM. OPPOSITE: ROBERT ALLEN FABRICS AF TERNOON WALK FABRIC, IN SPRING GR ASS, CALICOCORNERS.COM

Grandma-Style In our fantasy Italian life, this fragrant, fluffy, golden-on-the-edges pizza would be Nonna’s specialty, passed down (and perfected) through generations. All-purpose flour makes our version soft and tender, and a second rise in the pan gives it an airy, focaccia-like texture. Olive oil in both the dough and the pan guarantees a crunchy bottom. The crust is substantial enough to handle a generous helping of red sauce, cheese, and toppings (here, cremini mushrooms and pepperoni), and the ample size feeds a group, whether it’s friends on a Friday night or Sunday supper for the extended famiglia.

OPPOSITE: ROBERT ALLEN FABRICS WILD OATS FABRIC, IN SPRING GR ASS, CALICOCORNERS.COM

Roman Thin-Crust If a cracker-like crust is your weakness, surrender now. Roll out the dough on parchment paper dusted with semolina or fine cornmeal, then slide the whole thing onto a peel. White-pizza aficionados, perk up: These pies are covered with alfredo sauce, a rich mix of butter, cream, garlic, and Parmigiano-Reggiano that makes a silky base for ricotta and peas, curlyleaf spinach (which gets soft in the middle and crispy, like kale chips, on the edges), or potato and red onion. For extra jolts of flavor, scatter prosciutto or peppery arugula on top after the pizza is baked.

Vegetable Deep-Dish Anyone who says you can’t be all things to all people hasn’t made this guy. Its buttery crust is indulgent, while the mélange of artichoke hearts, broccolini, peppers, and onions tips it back to the healthier side. The filling is substantial but doesn’t feel heavy. And the upside-down order of the toppings keeps the pie intact: A layer of cheese on the bottom prevents a soggy crust; tossing the cooked vegetables with more cheese helps hold everything together when you cut into it. (Yes, you’ll need a knife and fork.) And the sauce spooned on top? Well, that’s how they do it in Chicago, and it has to go somewhere.

100

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

Skillet Pie Pan-pizza fans are legion and impassioned, and it’s easy to see why. The chewy dough; the golden, almost-fried bottom— what’s not to love? Pull it out of the oven, and you inhale childhood nostalgia. Our rendition is topped with sausage, olives, fresh chiles, and—in a surprise twist—a bit of crumbly feta, which offers a briny note and brings out the olives and oregano. Using a cast-iron skillet makes this recipe almost foolproof. You slide it into the oven directly—no need to transfer the dough from peel to stone. But don’t think of it as a personal pie unless you’re a teenage boy: It’s big and hearty enough to feed four.

101

THE OPENING ACT

Raina Kattelson and Robert Butscher’s living room opens onto a spacious covered patio. Kattelson describes her aesthetic as “spare and calm, yet tactile, handmade, and inviting.” The vintage daybed is upholstered in a Marimekko textile, the table was made by her father, the Bruno Mathsson chair is from the Brimfield flea markets in Massachusetts, and the rug and pouf are from IKEA.

102

O U T WA R D

BOUND PHOTOGRAPHS BY BJÖRN WALLANDER TEXT BY CATHERINE HONG

TO TURN A SMALL 1880S HOUSE INTO AN EXPANSIVE HOME, A CREATIVE NEW YORK COUPLE ROLLED UP THEIR SLEEVES AND PLAYED TO ITS STRENGTHS— EMBRACING THE SOLID BONES; SERENE, LEAFY SURROUNDINGS; AND A FOOTPRINT THAT MAKES OUTDOOR LIVING SECOND NATURE. THE RESULT IS A MODERN RENOVATION AWASH IN PERSONAL STYLE.

E A S Y E N T R I ES

The family cat, Otto, sits outside the home’s back door. Right: The staircase in the front hall is one of few remaining original features. A glossy door (painted in Benjamin Moore Evening Blue) and wallpaper by midcentury Finnish designer Birger Kaipiainen give it new life.

S A GENERAL RULE, TRADITIONAL HOUSES have jut two doors, front and back. But Raina Kattelson and Robert Butscher are not traditional homeowners. Although the couple were happy in their Tivoli, New York, place of more than 20 years, they had never been totally satisfied. “There was no easy flow from indoors to outdoors,” says Kattelson, an interiors and prop tylit and avid gardener. So in 2013, when they heard that the resident of an 1880s Federalit house in neighboring Red Hook might be willing to sell, they left a note in the mailbox—and nabbed the place before it even went on the market. Why the blind leap? They saw loads of potential in the solid frame and big yard, with its giant rhododendrons and rare Sargent’s weeping hemlock. Inside, the floor plan was a warren of small, dark rooms, but the overall truture was L-shaped, which Butscher, an architet, knew was ideal for adding a big open-air porch. They hired a contrator to demolish nearly every interior wall (while preserving the place’s trutural integrity), remove a taircase, intall large windows, and raise the uptairs ceilings to carve out airy bedrooms for themselves and their daughters, Maeve, 21; and Romi, 17. To save money, Butscher, a resourceful self-taught handyman, intalled the plumbing and eletrical himself, while Kattelson materminded a high-low mix of furnishings, blending IKEA and flea-market finds with midcentury colletibles. But her favorite pot in the finished home is the patio off the living room and kitchen, accessed via three sets of French doors. “When it’s warm,” she says, “we pretend it’s Southern California and pratically live out there.”

104

A LUSH LANAI Kattelson and Butscher (with dog Charlie and daughter Romi, at right) built the roomy upholstered porch sectional, and lined the ceiling with inexpensive bamboo fencing using a staple gun. A Noguchi lantern casts a lunar glow at night.

THE BOOK NOOK Romi kicks back on the mudroom’s glassedin window seat, which is cushioned with a twinsize mattress (covered in a repurposed IKEA curtain) and pinch-hits as an extra bunk for overnight guests. “You feel like you’re floating in a bubble in the garden,” Butscher says. The stool is also from IKEA, and the dog bed is from CB2.

105

A MASTERFUL MIX The dining area features a custom live-edge table by local woodworker George Smith and vintage bentwood chairs, painted two shades of green for “extra liveliness,” Kattelson says. She found the vintage étagère at a Habitat for Humanity thrift shop, and the light fixture is a Lindsay Adelman chandelier built from a DIY kit. The spruce-plank floors and ceiling beams are original to the house— the beams had been covered, but the couple exposed them to give the room extra height.

106

A WELL-CRAFTED KITCHEN Butscher built walnut shelving in the kitchen to display Kattelson’s vintage pottery collection. The island, custom-designed by Omega Cabinetry (along with all the cabinets), is topped with walnut to match. Right: On the facing wall, white cabinet fronts and stain-resistant quartzite counters blend seamlessly with Miele appliances, and a backsplash of handmade tiles from local studio Tivoli Tile Works offers texture.

PALE VICTORY

The second-floor ceilings were originally just seven feet, two inches high, so the couple extended the bedrooms straight up into the attic. The added air space allowed Butscher to design an oak-plywood wardrobe to hold his clothes, leaving the walk-in for Kattelson. The bench at the foot of the bed is another Brimfield find, updated with a textile Kattelson found in Stockholm.

SOARING STORAGE

108

“At first, Robert wasn’t crazy about the idea of a pink master bedroom,” Kattelson says. “But we found a very soft, grayed-out shade that didn’t feel too feminine.” (It’s Farrow & Ball’s Calamine.) Pared-back furnishings, such as an IKEA bed covered with a quilt from the Rhinebeck, New York, shop Paper Trail and sconces from the furniture line One Forty Three, keep the room in solidly neutral territory.

SALVAGED ESSENTIALS

ART DIRECTION BY K ATIE FIELD; ST YLING BY LORNA AR AGON

All the interior doors, including this one to Kattelson’s closet, were rescued from one of Butscher’s work projects; the wallpaper inside is by Neisha Crosland.

Butscher constructed built-in cabinets in Romi’s room. To paint them, Kattelson thinned down Farrow & Ball’s All White paint with water, brushed on a coat, let it dry, and sanded it lightly to let the wood show through. The vintage chair is a yard-sale find, with a seat covered in an Erica Tanov textile.

FRESH FINISHES

Everything in your yard is connected—from the tops of the trees to the soil, and all the pretty plants in between. Treat it like an ecosystem, not individual components, and it will flourish. Here, a jacaranda tree erupts in a sea of purple flowers in the Ojai, California, garden of landscape architect Pamela Burton and her husband, Richard Hertz.

The smell of cut grass, the trill of chirping birds, the coolness of a tree’s shade, the scrunch of lawn underfoot . . . your outdoor space is a natural wonder. And how you care for it matters to it— and the world outside your fence. Here are 10 smart ways to help your plants thrive and go truly, vibrantly green.

BACKYARD BLISS PHOTOGRAPH BY MARION BRENNER TEXT BY MELISSA OZAWA

111

1 KEEP IT QUENCHED . . .

. . . BUT CONSERVE WATER, TOO

TRY AN ECO MOWER

LOW-TECH TRICKS

Water your yard infrequently but deeply when needed— for an extended period each week versus just a little bit daily. This way, moisture soaks into the roots and encourages them to grow downward rather than staying near the surface, where they’re more susceptible to heat and drought. Do it in the early morning, before the heat of the day hits and evaporation rates rise.

TEST THE GROUND

WHEN IN DOUBT, TAKE A WALK ON YOUR LAWN. IF YOU CAN SEE YOUR STEPS, IT’S TIME TO TURN ON THE SPRINKLER.

112

A lawn needs about an inch of water a week. Use a rain gauge with a vial and ruler to track precipitation the old-fashioned way. When watering, send the moisture straight to the roots with a soaker hose or low-angle sprinkler instead of an oscillating one. And collect water for future use with a rain barrel, which connects to your roof gutter’s downspout.

They don’t use gas or make a lot of noise. A REEL, OR PUSH, MOWER is best for small spaces. The blades work like scissors, slicing as they turn. Get them sharpened to ensure a clean cut. We like Scotts Classic 20-inch ($141, planetnatural.com). FOR LARGER LAWNS, go electric. Fueled by rechargeable batteries, most models cut and mulch just like gaspowered ones without the air pollution. Since the battery lasts only so long on a charge, consider buying a second one to swap in if your lawn is bigger than a half-acre. We like the Ego Power+ 21-inch ($449, homedepot.com).

4 5 CUT WITH CARE

LIVE WITH LESS LAWN

Adjust the setting on your mower to three or three and a half inches high. The blades of grass will have more surface area for the sun to shine on, which means more photosynthesis and a healthier, happier lawn. Try to trim only about a third of your grass’s height each time you mow, so you don’t cause stress to the plant.

If you love the look of one but not the constant care, consider a no-mow option, like a finefescue blend; it’s low-maintenance and has a plush, billowy texture. Or downsize the area and round it out with pavers, crushed stone, pea gravel, or DG (decomposed granite) for an elegant and inviting Mediterraneancourtyard efect.

HIGH-TECH FIX

Install a smart irrigation system with a sensor; it’ll run only when needed. (You can even control some models remotely.) Look for one with the WaterSense label. The EPA has estimated that these systems can save an average home 8,800 gallons of water a year.

800 million

gallons of gas are used to power lawn mowers annually, notes the Audubon Society, producing signiicant amounts of carbon dioxide and other greenhouse gases. The EPA estimates that one gas-powered mower emits 11 times more pollution than a new car.

NOURISH SOIL NATURALLY

PLANT A TREE (OR THREE)

MULCH

Instead of bagging cut grass, mulch clippings back into the lawn (many mowers have a mulching setting). They’ll help feed the earth and stay out of landfills. FERTILIZE

ILLUSTR ATIONS BY L AURÈNE BOGLIO

Use compost, not chemicals, to upcycle kitchen scraps and give your plants a boost of nutrients.

The benefits are boundless. Trees clean the air we breathe, provide habitats for wildlife, help prevent storm runof by holding soil in place, and combat global warming by absorbing CO 2 and other particles and reducing air temperature through respiration. Plus, they conserve energy at home (and save you money) by providing shade in summer and muffling wind in winter. Join the National Arbor Day Foundation, and you’ll receive 10 free trees to plant. (Memberships start at just $10; go to arborday.org.)

THE MAGIC OF MULCH

A PROTECTIVE LAYER IN FLOWER BEDS MODERATES SOIL TEMPERATURE, HELPS THE GROUND RETAIN WATER, AND SUPPRESSES WEEDS.

8 9

ATTRACT POLLINATORS

GET A BAT HOUSE

BEAT PESTS WITH GOOD BUGS

80 million

Don’t run away just yet—some of these nocturnal creatures are pollinators too. And most species are also voracious mosquito exterminators (they can eat hundreds in an hour!), so there’s no need for chemicals. Fun fact: Bats are indispensable to agaves, the plants tequila and mezcal are made from. The next time you have a tequila cocktail, toast a bat.

If an unfortunate infestation happens in your garden, resist toxic pesticides—they kill indiscriminately and leach into our water systems— and instead call in this tiny but mighty task force (available at arbico-organics.com).

pounds of pesticides, which kill good and bad insects alike, are used on U.S. lawns annually, says the Audubon Society. Without the wildlife that pollinates plants, we’d lose our favorite fruits and vegetables, and about 80 percent of flowers (including roses and sunflowers). Invite these vital species into your yard by planting natives and avoiding pesticides. For more information, see the Pollinator Protector Pledge at xerces.org.

LADYBUGS

More than just cute, they gobble up aphids, scale, mites, and mealybugs. LACEWINGS

The larvae of these elegant flyers feast on spider mites, thrips, and whiteflies, and can devour as many as 100 aphids a day. ASSASSIN BUGS

BRING THEM HOME

SET UP A BAT BOX TO ENCOURAGE NESTING. BUY IT AT THE HARDWARE STORE, OR BUILD IT YOURSELF. For instructions, go to nwf.org.

As their common name hints, they target hornworms, leafhoppers, and Colorado potato beetles. PARASITIC WASPS

These non-stingers lay eggs inside host bugs like Japanese beetles, gypsy-moth caterpillars, and cabbage worms. When they hatch, the larvae eat their prey.

113

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

Recipe Index

OYSTERS ON THE RISE PAGE 80

STARTERS, SALADS & SIDES Bibb Lettuces, Stacked, With Lemon Cream 19 Coleslaw, ShreddedCarrot-andCabbage 68 Crab-andOyster Dip, Hot 115 Pasta Salad, MarinatedArtichoke and Green-Bean 68 Popcorn, Elote-Style 30 Salad, Escarole, Beet, and CherryTomato 18 Salad, Whole Endive, With Anchovy Dressing 19

Sandwiches, Pulled BarbecueChicken 66 Steak, Curried, With Scallion Rice, and Peas 74 BEVERAGES Julep, Gin 30 Lemon-Tea, Watermelon 66 DESSERTS

Crab Cakes, Chesapeake Blue, With Fried Oysters 115 Oysters on the Half-Shell With Vinegar Sauce 115

Cake, PullApart VanillaWafer Cupcake, With Berries 68 Sandwich Cookies, Lime 76 OTHER

Kosher salt

Oysters on the Half-Shell With Vinegar Sauce Though excellent with cold raw oysters, this sauce can also be drizzled onto crab cakes, or added to the crab dip or soup for a little extra zip. 1 Scotch bonnet pepper, or 2 serrano chiles

½ cup thinly sliced peeled carrots (from 2 thin carrots) 2 cups distilled white vinegar 1 teaspoon sugar 2 teaspoons whole allspice berries 12 oysters, shucked

Croutons, Brioche 19 Pizza Dough, Classic 116 Pizza Dough, Grandma 117

Pizza, Classic Margherita 116

Pizza Sauce, Cooked 117

Pizza Diavola, Skillet 118

Pizza Sauce, Fresh 116

Pizza, GrandmaStyle 117

Relish, TomatoCucumber 115

Sauce, Quick Alfredo 118

Assorted crudités or crackers, for serving 1. Preheat oven to 450°. Butter a 1½-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine crème fraîche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each. 2. Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudités or crackers. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 45 MIN.

1. Cut a 1-inch slit in side of pep-

SERVES: 6 TO 8

per. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.

Chesapeake Blue Crab Cakes With Fried Oysters

2. Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside. | TOTAL TIME: 20 MIN., PLUS COOLING | MAKES: 2 CUPS

ACTIVE TIME: 15 MIN.

Oysters, Stewed, With Virginia Ham 116

Pizza, VegetableLovers’ DeepDish 118

1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over

½ cup sliced white onion

MAINS Chicken With Sundried Tomato and Chickpeas 74

12 oysters, shucked, liquor reserved (about ¼ cup)

Pizzette, GrilledAsparagus, Tomato, and Fontina 116

Salad, Crispy Panko Shrimp 72

½ teaspoon sweet paprika 2 tablespoons unbleached all-purpose flour

Pizzas, Roman Thin-Crust 117

Pork, Parmesan, With Polenta and Asparagus 74

2 cloves garlic, minced (2 teaspoons)

Hot Crab-and-Oyster Dip Room-temperature cream cheese can be substituted for the crème fraîche; just omit the flour. Unsalted butter, room temperature, for baking dish 8 ounces crème fraîche 6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1½ cups) 4½ teaspoons prepared horseradish 2 scallions, trimmed and thinly sliced (about ¼ cup), plus more for serving

To learn how to shuck an oyster, go to marthastewart.com/howshuckoyster.

Use a flexible spatula for easy flipping when frying.

1 slice stale white bread, torn into pieces 1 stalk celery, peeled and finely chopped ( ½ cup) 2 pepperoncini peppers, finely chopped (1 tablespoon) 2 tablespoons finely chopped flat-leaf parsley 1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over 2 tablespoons mayonnaise 1 tablespoon Dijon mustard

Safflower oil, for frying 12 oysters, shucked and drained Bibb-lettuce leaves and lemon wedges, for serving Tomato-Cucumber Relish (recipe follows), for serving 1. Pulse bread in a food processor

until finely chopped. (You should have ½ cup.) 2. In a large bowl, toss together celery, pepperoncini, parsley, breadcrumbs, and crabmeat to combine. Add mayonnaise, Dijon, ¼ teaspoon cayenne, egg, and ¾ teaspoon salt; gently stir to combine. Form mixture into eight 2½-inch-diameter patties (about ⅓ cup each). Refrigerate at least 15 minutes or, covered, up to 1 day. 3. In a shallow bowl, whisk together flour, pinch of cayenne, and a pinch of salt. In a large, heavy-bottomed skillet (preferably cast iron), heat ½ inch oil over medium-high. Add a pinch of flour mixture; if it sizzles, oil is ready. Working in batches, gently add crab cakes to oil, reduce heat to medium, and fry, flipping once, until golden and crisp, about 4 minutes a side. Drain on paper towels; sprinkle with salt. Strain oil into a small saucepan until you have 1 inch (adding more oil, if necessary) and heat over medium-high to 350°. 4. Pat oysters dry. Dredge in flour

mixture, shaking off excess. Fry until golden and crisp, 2 to 3 minutes. Transfer to paper towels. To serve, place a few lettuce leaves on each plate; top with crab cakes, a few fried oysters, and relish. Squeeze lemon wedges over top if desired. ACTIVE TIME: 55 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

¼ teaspoon cayenne pepper, plus a pinch 1 large egg, beaten Kosher salt

¼ cup unbleached all-purpose flour

Tomato-Cucumber Relish 3 plum tomatoes (8 ounces) 2 baby cucumbers, finely chopped (1 cup) 2 teaspoons pepperoncini brine Kosher salt

MARTHA STEWART LIVING

115

The Workbook Bring a small pot of water to a boil; prepare an ice-water bath. With a sharp knife, cut a shallow X into bottom of each tomato. Add to pot and cook until skins begin to curl away from cuts, 10 to 15 seconds. Transfer to icewater bath. When cool enough to handle, peel tomatoes with a paring knife, halve, and remove seeds. Finely chop (you should have about 1 cup) and transfer to a bowl, along with cucumbers, brine, and ½ teaspoon salt; stir to combine. Cover and refrigerate at least 15 minutes and up to 1 day. ACTIVE/TOTAL TIME: 10 MIN. MAKES: 2 CUPS

Stewed Oysters With Virginia Ham 5 ounces Virginia ham 2 tablespoons unsalted butter 1 shallot, minced (about ¼ cup)

½ cup apple cider 2 cups heavy cream 24 oysters, shucked, liquor reserved (about ½ cup) Kosher salt and freshly ground pepper Oyster crackers or toasted bread, for serving 1. Using 2 forks, shred ham into

bite-size pieces. (You should have 1 cup.) 2. In a saucepan, melt butter over

medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in ham. Increase heat to high and add cider; cook, stirring occasionally, until liquid is reduced by half, about 3 minutes. Reduce heat to medium, add cream, and heat through, stirring often, until just bubbling, 5 to 6 minutes. 3. Stir in oysters and liquor; cook until oysters turn opaque and begin to curl, 1 to 2 minutes. Lightly season with salt and pepper. Divide among 4 bowls and serve, with crackers and more pepper. ACTIVE TIME: 35 MIN. SERVES: 4 TO 6

116

MAY 2018

| TOTAL TIME: 50 MIN.

HOME SLICES PAGE 94

3. Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 20 MIN.

MAKES: ONE 13-INCH ROUND PIZZA

drain tomatoes in a mesh sieve; discard juices. Transfer to processor, add oil and ¾ teaspoon salt, and pulse until tomatoes break down into a slightly chunky sauce, 12 to 15 times. Sauce can be refrigerated in an airtight container up to 5 days, or frozen up to 3 months. ACTIVE TIME: 5 MIN.

Classic Pizza Dough Classic Margherita Pizza One recipe will serve two to three people; double or triple it to serve more. Semolina is a coarsely ground flour with a texture similar to that of fine cornmeal; it helps the pizza glide smoothly from the peel. 1 recipe Classic Pizza Dough (recipe follows) Semolina flour or fine cornmeal, for dusting Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper

⅔ cup Fresh Pizza Sauce (recipe follows) 6 ounces fresh salted mozzarella, cut into scant ¼-inch slices, room temperature

½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup) Fresh basil leaves and red-pepper flakes, for serving (optional) 1. Preheat oven to 500˚, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it’s stretched to an approximately 13-inch round.

An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it’ll keep in the fridge for up to three days. The flavor actually improves over time with the slow fermentation, yielding a crust with complex flavor and texture. Bread flour contains more gluten than all-purpose, giving this dough an especially chewy texture, ideal for thin crusts.

⅔ cup warm water (110˚) ¼ teaspoon active dry yeast (not rapid-rise) 1¾ cups unbleached bread flour, plus more for dusting 1½ teaspoons kosher salt 1 teaspoon sugar 1 tablespoon extra-virgin olive oil, plus more for bowl

Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1½ to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours). ACTIVE TIME: 10 MIN.

| TOTAL TIME: 15 MIN.,

PLUS PROOFING | MAKES: ENOUGH FOR 1 PIZZA

2. Lightly drizzle dough with

oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)

Fresh Pizza Sauce 1 clove garlic, peeled 1 can (28 ounces) whole peeled tomatoes in juice 1 tablespoon extra-virgin olive oil Kosher salt

Pulse garlic in a food processor until finely chopped. Thoroughly

| TOTAL TIME: 25 MIN.

MAKES: 2 CUPS

Grilled-Asparagus, Tomato, and Fontina Pizzette Individual pizzette are easier to transfer on and off the grill, but this recipe can also be made into one large pie. Either version can also be baked in the oven, following the classic margherita steps (left). If you’re not using a grill, char the asparagus and scallions on a rimmed baking sheet directly under the broiler for a few minutes. 8 ounces asparagus, trimmed 6 scallions, trimmed 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 recipe Classic Pizza Dough (see recipe, left) Semolina flour or fine cornmeal, for dusting 6 ounces fontina, shredded (2 cups) 3 cocktail tomatoes or small vine tomatoes (about 5 ounces total), cut into ¼-inch rounds 1 teaspoon packed fresh thyme leaves

1. Preheat grill for direct- and indirect-heat cooking to 500˚ (if grill does not have a temperature gauge, set an oven thermometer on upper rack). If distance between grill grates is 1 inch or greater, preheat a metal cooling rack directly on grill to prevent dough from sinking through. 2. Toss asparagus and scallions with oil; season with salt and pepper. Grill, turning a few times, until charred in places but still firm, 2 to 3 minutes. Let cool slightly; when cool enough to handle, cut scallions into 1½-inch pieces.

3. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Divide into

The Workbook thirds. Starting in center of each and using both hands, press down and outward with your fingertips while allowing dough to slowly turn. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until each is stretched to an approximately 7-inch round. 4. Lightly drizzle each round with

oil; season with salt and pepper. Transfer to grill over direct heat and cook just until set and lightly charred on bottoms, 2 to 3 minutes. Remove from grill. 5. Divide half of cheese evenly among crusts, then top with asparagus, scallions, tomatoes, and thyme. Sprinkle evenly with remaining cheese. Return pizzette to grill over indirect heat. Cover and cook until crusts are golden brown in places, asparagus is crisp-tender, and cheese is bubbly, 6 to 8 minutes. Serve immediately. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 30 MIN.

MAKES: THREE 7-INCH ROUND PIZZETTE,

OR ONE 13-INCH ROUND PIZZA

Grandma-Style Pizza The thick, focaccia-like dough is a great blank canvas for all kinds of toppings: Swap in crumbled raw sausage, partially cooked chopped bacon, anchovies, and sliced fresh vegetables like peppers, onions, and tomatoes. 3 tablespoons extra-virgin olive oil (plus 2 tablespoons, if using mushrooms), plus more for drizzling 1 recipe Grandma Pizza Dough (recipe follows) Kosher salt and freshly ground pepper

8 ounces cremini mushrooms, thinly sliced (about 2¾ cups), or 6 ounces sliced pepperoni (1½ cups), or a combination (4 ounces mushrooms, 3 ounces pepperoni) 2 cups Cooked Pizza Sauce (recipe follows) 1 pound low-moisture mozzarella, such as Polly-O, shredded (3½ cups) 1 tablespoon lightly packed chopped fresh oregano 1. Preheat oven to 500˚, with rack

in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil.

Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.) 2. Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.

3. Spread 1¼ cups sauce evenly

over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining ¾ cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

25 MIN. | MAKES: ONE 13-BY-18-INCH PIZZA

2 teaspoons sugar 1 tablespoon extra-virgin olive oil (skillet) or 3 tablespoons unsalted butter, melted (deep-dish), plus more for bowl

Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil (or butter, for deep-dish), stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1½ to 2½ hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours). | TOTAL TIME: 15 MIN., PLUS PROOFING | MAKES: ENOUGH FOR 1 PIZZA ACTIVE TIME: 10 MIN.

Cooked Pizza Sauce 1 clove garlic, peeled

All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. CLASSIC

2¼ cups warm water (110˚) 1½ teaspoons active dry yeast (not rapid-rise) 6 cups unbleached allpurpose flour, plus more for dusting 1 tablespoon plus 1½ teaspoons kosher salt 2 tablespoons sugar 3 tablespoons extra-virgin olive oil, plus more for bowl SKILLET AND DEEP-DISH

¾ cup warm water (110˚) ½ teaspoon active dry yeast (not rapid-rise) 2 cups unbleached allpurpose flour, plus more for dusting 1½ teaspoons kosher salt

⅔ cup Quick Alfredo Sauce (recipe follows) Extra-virgin olive oil, for drizzling SPINACH–PARMIGIANO– PEPPER FLAKES

4 cups lightly packed curly-leaf spinach leaves, thick stems removed (from 1 large bunch), thoroughly washed and dried

½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup) Red-pepper flakes, for serving RICOTTA-PEAS-PROSCIUTTO

1 cup whole-milk ricotta (9 ounces)

⅔ cup fresh peas, blanched and drained; or frozen peas, thawed (3½ ounces) 3 ounces thinly sliced prosciutto, cut into 1-inch strips POTATO–RED ONION–ARUGULA

8 ounces Yukon Gold potatoes (2 small), very thinly sliced on a mandoline or with a very sharp knife

1 can (28 ounces) whole peeled tomatoes in juice

½ cup very thinly sliced red-

1 tablespoon extra-virgin olive oil

½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup)

Kosher salt

Grandma Pizza Dough

Kosher salt and freshly ground pepper

Pulse garlic in a food processor until finely chopped. Add tomatoes and juices, oil, and ¾ teaspoon salt; process to a smooth purée. Transfer to a large saucepan or straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until thickened and reduced slightly, about 20 minutes. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 5 days, or frozen up to 3 months. 5 MIN. | TOTAL TIME: 25 MIN. MAKES: 2 CUPS

ACTIVE TIME:

onion rounds (from 1 small)

Baby arugula, for serving 1. Preheat oven to 450˚, with rack

in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a ½-inch border. 2. Spinach–Parmigiano–Pepper Flakes: Top evenly with half

of spinach, cheese, and pepper flakes; lightly drizzle with oil. •Ricotta-Peas-Prosciutto: Dollop

Roman Thin-Crust Pizzas Rolling out the dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust. 1 recipe Classic Pizza Dough (see recipe, page 116) Semolina flour or fine cornmeal, for dusting

half of ricotta, in small spoonfuls, evenly over dough, leaving a ½-inch border. Top evenly with half of peas and lightly drizzle with oil. •Potato–Red Onion–Arugula: Top

evenly with half of potatoes, then half of onion and cheese.

MARTHA STEWART LIVING

117

The Workbook 3. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.

5 cloves garlic, minced (2 tablespoons)

½ teaspoon red-pepper flakes

ACTIVE TIME: 15 MIN.

1 tablespoon lightly packed chopped fresh oregano

Quick Alfredo Sauce

1 recipe Deep-Dish Grandma Pizza Dough (see recipe, page 117)

| TOTAL TIME: 35 MIN. MAKES: TWO 9-BY-15-INCH OVAL PIZZAS

This simple yet rich sauce lets the flavors of the toppings shine on Roman-style thin-crust pizzas. You can also try it tossed with cooked pasta, or as a sandwich spread in place of mayonnaise. 4 tablespoons unsalted butter

8 ounces low-moisture mozzarella, such as Polly-O, shredded (2 cups) 1 cup Cooked Pizza Sauce (see recipe, page 117)

½ ounce Parmigiano-Reggiano, grated (a scant ¼ cup)

1 teaspoon minced garlic

1. Preheat oven to 450˚, with rack

1 cup heavy cream

in lower third lined with a pizza stone or baking sheet. Brush a 9-by-2-inch springform or cake pan with oil.

1¼ ounces ParmigianoReggiano, finely grated ( ½ cup) Kosher salt and freshly ground pepper

Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using). | TOTAL TIME: 20 MIN., PLUS COOLING | MAKES: ABOUT 1 CUP

ACTIVE TIME: 10 MIN.

Vegetable Lovers’ Deep-Dish Pizza It’s built in the traditional style of Chicago deep-dish, with butter in the dough, mozzarella on the bottom, and sauce on top. 3 tablespoons extra-virgin olive oil, plus more for brushing 1 small onion, thinly sliced (1 cup) 1 orange or yellow bell pepper, thinly sliced 8 ounces broccolini, cut into 2-inch pieces Kosher salt and freshly ground pepper

118

1 can (13.75 ounces) artichoke hearts in water, drained and patted dry, quartered if whole

MAY 2018

2. Heat a large skillet over mediumhigh. Swirl in oil. Add onion, bell pepper, and broccolini; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally, until onion and pepper soften and broccolini is crisp-tender, 12 to 15 minutes. Add artichokes, garlic, pepper flakes, and oregano; cook 1 minute more. Transfer mixture to a plate; let cool completely. 3. Turn dough out into prepared pan (do not punch down) and flip once to evenly coat. Starting in center of pan and using both hands, press down and outward with fingertips, working dough until it’s evenly distributed along bottom and two-thirds up sides of pan.

4. Sprinkle half of mozzarella

evenly over bottom of dough. Toss vegetables with remaining mozzarella and spread evenly in pan. Dollop small spoonfuls of sauce evenly over vegetables; sprinkle with Parmigiano. 5. Bake until dough is puffed and

golden brown, 35 to 40 minutes. Let cool in pan 15 minutes. Remove from pan and cut into wedges; serve. ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 20 MIN. | MAKES: ONE 9-INCH DEEP-DISH PIZZA

Skillet Pizza Diavola Omit the sausage for a vegetarian version of this pie, or swap the pork sausage for Italian-style turkey or chicken sausage.

MASTERPIECES IN THE MAKING PAGE 33

Extra-virgin olive oil, for drizzling 1 recipe Skillet Grandma Pizza Dough (see recipe, page 117) Kosher salt and freshly ground pepper

⅔ cup Fresh Pizza Sauce (see recipe, page 116)

HOW-TO

4 ounces low-moisture mozzarella, such as Polly-O, shredded (1 cup)

Gilded Mirror

3 ounces feta, thoroughly drained and crumbled ( ¾ cup)

Paintbrushes (up to 3)

4 ounces sweet Italian sausage, removed from casings and crumbled 1½ ounces pitted Kalamata olives, halved (a scant ¼ cup) 1 fresh chile pepper, such as jalapeño or Fresno, thinly sliced (ribs and seeds removed for less heat, if desired) 2 teaspoons lightly packed chopped fresh oregano 1. Preheat oven to 475˚ with rack in lower third. Drizzle a 12-inch (measured from top) skillet (preferably cast iron) with oil. Wipe with a paper towel to evenly coat and remove excess. Turn dough out into skillet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips to edges of skillet, leaving a ½-inch border of undisturbed dough. Cover skillet with plastic wrap and let stand until dough puffs slightly, about 20 minutes. 2. Lightly drizzle dough with oil;

season with salt and pepper. Spread sauce evenly to border and sprinkle with mozzarella. Top evenly with feta, sausage, olives, chile, and oregano. 3. Bake until crust is golden brown,

mozzarella is melted and bubbly, and sausage is just cooked through, 20 to 22 minutes. Let cool in skillet 5 minutes. Cut into wedges and serve. | TOTAL TIME: 1 HR. 5 MIN. | MAKES: ONE 12-INCH SKILLET PIZZA

ACTIVE TIME: 20 MIN.

SUPPLIES

Gilding base coat (optional) Adhesive size Gold leafing sheets and sealer Soft cloth 1. If frame is peeling, sand, wipe down, and brush on base coat; let dry completely. 2. With a clean paintbrush, cover frame in adhesive size. Let dry until just tacky, a few minutes. 3. With a clean brush or your fingers, place gold leafing on frame; brush down until smooth. Work around frame until covered. 4. Buff gold leafing with cloth to remove excess. Apply sealer (we used brush-on, but it’s also available as a spray) to entire frame. Let dry completely. THE DETAILS: Old World Art Venetian red base coat, $3 for 2 oz.; gold leafing, $12 for 25 sheets; adhesive size, $2.75 for 2 oz.; and satin sealer, $4.50 for 2 oz., dickblick.com.

HOW-TO

Chalk-Painted Console Table SUPPLIES

Fine-grit sandpaper (optional) Paintbrushes (at least 2) Chalk paint Finishing paste wax Soft cloth Brass hardware 1. Remove hardware. If table has deep chips or bumpy dried paint drips, sand smooth. (Most items won’t require this.) Wipe down thoroughly. 2. Paint table with chalk paint; let dry completely. Apply second coat if needed.

3. Apply wax and let dry completely, then buff with cloth. 4. If desired, use sandpaper to give an authentic-looking finish to areas that wear naturally over time, such as drawer edges and tabletop. Put on new hardware. THE DETAILS: Annie Sloan Chalk Paint, in Paris Grey; and Clear Chalk Paint wax, anniesloan.com. 1 2 3

4 5 6

7 8 9

HOW-TO

Vase Lamp SUPPLIES

Drill and ceramic drill bit (⅜ inch) Threaded rod Hacksaw (optional)

3. Secure cord with underwriter’s knot by separating last 2 inches, stripping ½ inch of insulation from end of each wire, and bending wires down and away from each other so that each wire makes a half-circle. Pull each wire through circle formed by other wire, forming a pretzel shape. Tighten knot so that it rests in socket cap. Wrap each wire end around a terminal screw on socket, tighten screws, and cover with socket shell (3). Pull cord taut. Put harp into harp retainer, place lampshade on top, and screw on finial (1). THE DETAILS: Grand Brass Lamp Parts ball finial, 1" diameter, in Polished Brass, $4.50; brass-plated heavy-duty harp with saddle, 10", $2; polished brass finish uno thread turn knob 3-way socket with ⅛ IPS bushing and set screw, $10.50; ⅛ IPS by ⅛ IPS thread unfinished brass beaded neck, $1; polished brass finish spun vase cap, 5", $7; brassplated finish pipe with ⅛ IPS thread, ⅜″ O.D., 10", $2.50; white marble lamp base, 5" diameter, $18.50; brown rayon braided SPT-2 lamp-cord set with antique-style plug, 12', $10; steel washers with ⅛ IPS slip through hole, 1", 8¢ each; ⅛ IPS brass-plated slip star lock washers, 3¢ each; and ⅛ 27 IPS brassplated steel heavy-duty hex-head nuts, 8¢ each, grandbrass.com.

2 hex nuts and 2 washers Electric cord with plug

HOW-TO

Lamp base

Covered Lampshade

Vase cap

SUPPLIES

2 lock washers

Measuring tape

Neck

Fabric, heavy paper, or wallpaper

Harp retainer and harp

Fabric marker or pencil

Socket cap and shell

Spray adhesive

Lampshade

Hot-glue gun

Finial

1. Measure height of shade and add ½ inch to determine width. Roll shade along fabric or paper, starting at seam, to determine length. Mark and cut out material.

ILLUSTR ATION BY BROWN BIRD DESIGN

1. Turn vase upside down; drill a hole in bottom with ceramic bit. If needed, cut rod (7) to size with hacksaw; it should be 1 inch longer than vase height. 2. Assemble hardware as shown in diagram. Slip 1 hex nut and washer over cord (9). Then slip base (8), vase, and rod over cord. Screw hex nut onto rod, under base. Screw second hex nut onto rod, then slip on second washer, vase cap (6), 1 lock washer, and neck (5). Screw neck onto rod until tight; adjust hex nut at bottom if needed. Slip on harp retainer (2), remaining lock washer, and socket cap (4); screw socket cap onto rod. Tighten hardware as needed so that pieces fit together tightly.

Clothespin or caning wedges

Embroidery floss

Water-soluble glue, such as Elmer’s Glue-All

1. Cut fabric and batting to desired size (quilt shown measures 40 inches square). Lay back piece right-side up. Place front piece on top, wrong-side up. Top with batting, and pin all three layers together at edges. Machine-sew around sides with a ¾-inch seam allowance, leaving an 8-inch gap in middle of top side.

1. Soak caning sheet in hot water until flexible, 1 to 2 hours. Meanwhile, moisten old spline to soften and make easier to remove; wipe away excess water. Remove spline from groove in chair with chisel, rewetting as needed; clean out any other debris. Gently sand edge of groove. 2. Cut four 3-inch pieces of spline. Stretch wet caning sheet across opening and center it, shiny-side up, so pattern aligns with seat. Using a clothespin prong (or caning wedge), gently push caning into groove at front of seat, working in small sections; temporarily hold in place with a piece of spline (or caning wedge). Repeat at sides and back. 3. Continue pushing caning into groove around seat. Cut away excess at corners as needed to push into groove. Using chisel or craft knife, cut away caning just below top of groove on outer edge; remove scraps of spline or wedges as you work around seat. 4. Rewet spline in hot water as needed until pliable, 10 minutes. Fill groove around entire seat with glue. Put spline in groove, tapping seat with a hammer to press into place as needed. Cut spline so that ends meet; press into groove. Wipe away excess glue and let dry completely, about 1 day.

QUILTY PLEASURES PAGE 88

SUPPLIES

Caning sheet (fine open ½ -inch mesh is the most common size) Chisel Fine-grit sandpaper Caning spline

3. Measure and mark where to tack quilt together by placing ties, no more than 7 inches apart; check batting packaging for instructions. (On this fabric, we placed a bow on every 10th dot.) 4. Thread needle with three strands of embroidery floss. Insert, pull through, and then bring back up ⅛ inch from insertion point. Tie a square knot—cross left strand over right and pull tight, then cross right strand over left and pull tight again. Snip ties to desired length, and fluff. Remove pins. THE DETAILS: Kiyohara Kokochi double gauze fabric, in Dots Silver Grey, $21 a yd.; and Quilter’s Dream cotton batting, in Crib Size, Supreme Weight, $13, purlsoho.com. DMC embroidery floss, in 3779 Ultra VY LT Terra Cotta, 3821 Straw, and 721 MD Orange Spice, 52¢ each, michaels.com.

HOW-TO

Fold-Over Binding SUPPLIES

Quilting safety pins

3. Use glue gun to secure excess at edges. Let dry completely.

HOW-TO

2. Snip off corners and turn fabric right-side out through gap. Poke out corners so they’re pointy, then hand-stitch gap closed. Press with iron, lay flat, and secure layers with quilting safety pins every 5 to 7 inches.

Iron and ironing board

2. Cover shade with adhesive, then wrap material around it, leaving ¼ inch excess at top and bottom edges.

Replacement Caned Seat

Quilting safety pins

Craft knife

HOW-TO

Baby Quilt With Ties SUPPLIES

Fabric Batting Sewing machine and supplies Iron and ironing board

1. When cutting quilt’s back layer, leave 1½ inches allowance on all sides. Place top layer right-side up, bottom layer right-side down, and batting in between. Safetypin layers together, starting at center and working toward edges, smoothing as you go. 2. Fold edge of border fabric over

½ inch and press with iron. Fold remaining inch over top layer, press, and pin. Continue folding and pinning around perimeter. At corners, tuck fabric into itself neatly,

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1. Gulf Shores & Orange Beach. Come be transformed by our sugar-white sand beaches and sparkling turquoise waters.

FLORIDA (Circle A009 for all)

2. Northwest Florida’s Emerald Coast. Whether you seek family adventure or peace and relaxation, you’ll find what you’re looking for on the legendary Emerald Coast. 3. Visit St. Pete/Clearwater. Discover a Gulf Coast getaway with 35 miles of white-sand beaches. From a happening urban escape to secluded beach relaxation, your vibe is here.

GEORGIA (Circle A010 for all) 4. Alpharetta. No matter how you define FUN, new experiences can be found in Alpharetta, Georgia. Register today for FABULOUS GETAWAY GIVEAWAYS! 5. ATL Airport District. Minutes from downtown, the District offers a variety of popular hotel brands, great food, and access to your favorite attractions. 6. Cartersville - Bartow County. Southeast 2016-17 Attraction of the Year, fun shopping, dining and mojo! Cartersville - A great Georgia find just north of Atlanta. 7. Explore Georgia. Discover popular filming locations, music heritage, outdoor adventure, monuments to the voices of civil rights, and more in Georgia. 8. Fannin County Chamber of CVB. Discover Blue Ridge, Georgia’s favorite mountain town, where small town charm meets uptown shopping and dining, just 90 miles from Atlanta. 9. Gordon County. Castles and cathedrals, corn mazes and pumpkins, unique boutiques and outlet mall shopping await in Northwest Georgia. 10. Roswell, GA. A dining destination with historic homes tours, ghost walks, Chattahoochee River, art, shopping, festivals and affordable living. 11. Visit Albany GA. Visit Albany in the center of Southwest Georgia, a storied region with outdoor adventure, history, and the friendliest folks around. IOWA (Circle A015 for all)

12. Amana Colonies. Willkommen to our seven villages where you’ll experience our unique German culture, cuisine, wines and beers, and handcrafted products. 13. Clear Lake & Mason City. Music history comes to life at The Music Man Square and Surf Ballroom. Enjoy a scenic lake cruise, discover stunning architecture by Frank Lloyd Wright, and more!

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GUIDEBOOK

creating mitered-corners effect. Edge stitch border in place. Hand-stitch flaps of fabric at corners to secure. Remove pins.

INFO & OFFERS

HOW-TO

Embellished Bench Cushion

14. Des Moines. Catch the perfect getaway in Greater Des Moines. 15. Fairfield. Fairfield moves to its own beat with a colorful, artsy vibe. Culture, comfort, and coolness in five square miles. 16. Go Cedar Rapids. Experience music, art, and inspiration at newbo evolve in August. Enjoy a free GO Cedar Rapids Perks Pass all summer! 17. Iowa. Order your FREE Iowa Travel Guide for trip ideas and information on attractions, lodging, campgrounds and more. 18. Okoboji. Iowa’s #1 vacation destination!

SUPPLIES

Yarn Wooden spoon Sewing supplies 1. Wind yarn around spoon handle 10 times, leaving a 4-inch tail on both ends. Thread one tail onto needle, slide under wound yarn, and pull through to other side. Repeat with other ends in opposite direction. Tightly double-knot tails.

MARYLAND

19. Frederick County. Shop Main Street communities, hike on the Appalachian Trail, visit a craft brewery, and tour a battlefield.

2. Cut new piece of yarn, about 8 inches. Thread onto needle and pull under wound yarn at center, opposite knot. Pull tight; doubleknot. Slide yarn off spoon and thread two ends onto needle. Stitch through center of cushion tuft, next to existing stitching; pull through to other side. Thread other two ends onto needle and stitch through opposite side of existing stitching. On bottom of cushion, gently tug both sides to nestle in quilt knot, doubleknot to secure, and trim ends.

MISSISSIPPI (Circle A024 for all) 20. Jackson, the City with Soul. Jacksonians are passionate people, with a triumphant spirit. Their innate sense of warm hospitality will make you feel right at home! Start planning your trip today. 21. Natchez. Known internationally, located high on the bluffs above the mighty Mississippi, Natchez offers a rich, multicultural history spanning 300 years. 22. Tupelo Convention and Visitors Bureau. With over 160 restaurants, three shopping districts, and an array of accommodating hotels, imagine what you can do in Tupelo. 23. Visit Mississippi. Spontaneous. Natural. Elegant. Authentic. That’s Mississippi. Discover it for yourself and download our Free Tour Guide online today. RHODE ISLAND

24. South County Tourism Council. We invite you to enjoy one of nature’s best kept secrets - South County, Rhode Island. Free South County RI Vacation Guide.

THE DETAILS: H&M textured-weave seat cushions (similar to patterned cushions shown), $13 each, hm.com. Muji organic-cotton seat cushions, in Ecru, $20 each, muji.us. Koigu Wool Designs Koigu KPM needlepoint yarn, in #1113 (on plain cushions), and #2385 (on patterned cushions), $3.75 for 11 yd., purlsoho.com.

WEST VIRGINIA

25. West Virginia. Whether you are looking for affordable family fun, a romantic getaway for two, or a heart-pumping outdoor adventure, there is something for everyone in West Virginia.

SOUTH TRAVEL

26. Great Family Vacations. Time for Family Vacations. Register to win one of three getaways. Destinations include St. George Island, FL, Lake Murray County, SC, and Sevierville, TN.

HOW-TO

Quilted Jewelry Roll SUPPLIES

Contrasting fabric Batting

FREE INFO & OFFERS

Quilting safety pins Disappearing-ink fabric marker

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Embroidery floss

Circle your choice below for individual destinations. Mail this coupon to: Martha Stewart Living, P.O. Box 5132, Dept. MS0518, Buffalo, NY 14205-5132.

Thin, tight-weave cotton ribbon

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NAME

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A009 A010 A015 A024

Sewing machine and supplies Bias tape

A111

1. Cut fabric and batting to 20 inches by 10 inches. Sandwich batting between fabric, both right-side out; secure with quilting safety pins every 4 inches.

EMAIL (optional) We’ll share your e-mail address with advertisers from whom you request information.

2. With fabric marker, mark center line horizontally and, if desired,

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mark every ⅛ inch to ensure even stitches. Stitch using embroidery floss. Measure 2 ½ inches from short side; mark a line vertically. Repeat every 5 inches. Stitch with embroidery floss. Remove pins. 3. Fold 10-inch lengths of ribbon; pin fold to raw edge of solid fabric. Sew bias tape all around to bind raw edges, securing ties as you go. Hand-sew ribbon for earring and bracelet holders inside. For closure, use a length that can encircle roll several times, about 30 inches. HOW-TO

Matching Pouch SUPPLIES

seam allowance. Turn right-side out; press with iron. 2. For channels, double-hem short sides: Fold over ½ inch, then 1 inch, and pin in place; edge-stitch ⅛ inch from inner edge. Fold bag in half, outside fabric facing, so hems meet. 3. Stitch long sides with a ¼-inch seam allowance, stopping 1½ inches from hems.

4. For ties, use tape or cord, or make your own: Cut 2 strips of fabric, each 2 inches wide by twice the length of top of bag plus 3 inches. Fold edges in lengthwise so they meet in the middle; press. Fold strip in half lengthwise; press.

Safety pins

5. Make an ⅛ -inch edge stitch along open edge. Attach a safety pin to one tie; thread through both channels, working left to right. Do the reverse with other tie, threading from right to left. Knot ties; turn bag right-side out.

1. Cut out 2 rectangles from fabric. Pin together, right-sides facing, along long sides; sew with a ½-inch

THE DETAILS: B&J Fabrics Japanese cotton print, $27 a yd., bandjfabrics .com. Quilter’s Dream wool batting, in Craft size, $11; and Kiyohara Kokochi

Contrasting fabric Sewing machine and supplies Iron and ironing board Bias tape, twill tape, or cord (½ inch or narrower)

double gauze fabric, in Yellow, $20.50 a yd., purlsoho.com. Studio Carta cotton ribbon, in Chartreuse, $9 for 5 yd.; and tight-weave cotton ribbon, in Chartreuse, $16 for 10 yd., shopangela liguori.com.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www .marthastewart.com/25kspring. 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. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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FROSTING

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Collecting

If Scandinavian design makes your heart flutter, feast your eyes on these under-the-radar finds. After the Second World War, Swedish, Danish, and Czech glassmakers started producing a new kind of handblown bud vase. Each is intended to hold a single stem and then be clustered with others. The round, weighty bases that distinguish them look sculptural but also serve a practical purpose: anchoring a heavy bloom. (Form and function meld seamlessly. Would you expect anything less?) And since they cost $10 to $30 apiece online and in antiques stores, you can buy a handful to artfully group at the center of a table or along a windowsill. Or pluck one in Mom’s favorite color—the blue, green, and amber ones shown here are easiest to find—and jump-start a collection you can add to next year. PHOTOGRAPH BY YASU + JUNKO | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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PROP ST YLING BY ELIZABETH PRESS

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