Martha - Jan/Feb 2022 by Lawrence Ambrocio

MARTHA STEWART

LOVE YOUR LIFE Fresh Ideas for a Happier, Healthier Year

MAKING GOOD HABITS LAST EASY WAYS TO EAT WELL SMALL-BATCH BAKING THE SECRET TO ORGANIZING ANY ROOM

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Plus Martha Shares Her Valentine’s Day Treats

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Martha’sWinter GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

| January | Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sow Days Every January, Martha combs through seed catalogs to order old favorites and try new varieties. Her go-to sources include Row 7, Floret, Johnny’s Selected Seeds, Baker Creek Heirloom Seeds, and Select Seeds.

NEW YEAR’S DAY

Brunch and hike with Jude and Truman

Horseback ride

Write thank-you cards

Friend Jean Pigozzi’s birthday

Make cashewchickpea salad with cabbage slaw (see page 64)

Put away holiday decorations

Make stocks for soup

Long morning walk with the dogs

Weight training

Yoga

Cardio and core

Weight training

Lunch with Jude, Truman, and Alexis

Organize photos for the Martha blog

Harvest citrus from the greenhouse

Clean and organize kitchen pantry

Groom the chow chows

Take drone photos of farm

Nature walk with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

Sister Kathy’s birthday

MARTIN LUTHER KING JR. DAY

Prune apple trees

Organize home office

The Winter Show opening-night party in NYC

Start onions from seed

Cross-country-ski (if there’s enough snow)

Weight training

Yoga

Order new books from local bookstore

Refill bird feeders

Weight training

Go antiquing

Deep-clean canary and finch cages

Weight training

JANUARY/FEBRUARY 2022

Cardio and core

Weight training

146th Westminster Kennel Club Dog Show

Draft plan for spring planting

Order seeds for gardens

Horseback ride

Schedule eye exam

Bring fresh eggs to the office Cardio and core

Weight training

Yoga

ILLUSTR ATIONS BY ENYA TODD; PHOTOGR APHS BY PETER ARDITO (SEED PACKETS), LISA HUBBARD (BEGONIA)

Sunday

| February | Sunday

Monday

Tuesday

Wednesday

LUNAR NEW YEAR

GROUNDHOG DAY

Decorate house with blooming begonias

Mulch tree pits

Make a skillet pancake for two (see page 82) for Jude and Truman

Cardio and core

Weight training

Thursday

Friday

Saturday

Brunch with Jude, Truman, and Alexis

Feed orchids

Sharpen and oil garden tools

Make batch of homemade dog food

Cut camellias to display inside

Rotate mattresses

Friend Allyn Magrino’s birthday Bake and decorate cookies

Weight training

Yoga

Watch Super Bowl LVI

VALENTINE’S DAY

Wash dogs’ winter coats and sweaters

Weight training

Yoga

Horseback ride

PRESIDENTS’ DAY

Organize seed packets

Weight training

Yoga

Bake raspberryand-cream-filled vanilla heart cake (see page 16)

Horseback ride

Colleague Sarah Carey’s birthday

Cardio and core

Weight training

Bring fresh eggs to the office

Take photos of witch hazel in bloom

Make lemony chicken-quinoa soup (see page 56)

Hike and lunch with Jude and Truman

Cardio and core

Weight training

Polish silver

Pick vegetables in greenhouse for juice

Roast garlic to use in pastas

Friend Jim Klinko’s and gardener Ryan McCallister’s birthdays

Cardio and core

Weight training

Grow Tips Weight training

“I have adored begonias since I first saw them at my maternal grandmother’s house. I’m always looking for unusual kinds, and love that they propagate so easily.” —Martha

To help her begonias thrive, Martha keeps them in bright, indirect light and is careful to water them only when the top inch of soil is dry to the touch. She starts fertilizing in late winter when they begin blooming, and continues through the growing season, stopping in late fall.

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JANUARY/FEBRUARY 2022

Contents 62 THE HEALTHY HANDBOOK

A delicious guide to eating well all week—shopping lists and snack ideas included.

76 HOLLYWOOD BOWLS

At a family-run nursery in Santa Monica, California, rare tropical plants are treated like works of art.

82 SMALL

INDULGENCES

Bake these mini-batch treats to satisfy a sweet craving or celebrate any little thing.

88 AN EYE FOR STYLE

VICTOR SCHR AGER (DISHES); RYAN LIEBE (PASTA)

This jewelry designer’s exquisite home reflects her limitless curiosity and creativity.

Everlasting Beauty A New York poet shares his perfectly imperfect transferwear collection. MARTHA STEWART LIVING

JANUARY/FEBRUARY 2022

FROM MARTHA Made With Love 15 Our founder sweetens Valentine’s Day with heartshaped cakes.

Contents

GOOD THINGS

EVERYDAY FOOD

19 Nemadji-pottery collecting, an extrarich Mexican hot chocolate, vegetarian nachos, and more.

Perfecting a Classic: Sunday Best 51 Bring home the comfort with our ultimate baked ziti.

GOOD LIVING Decorating: One True Love 27 To transform a room with a favorite color, embrace its many shades. Organizing: In Praise of Trays 30 These sleek design staples bring order to every space.

Tastemaker: The Change Agent 34 Effortlessly cool picks from a wellness advocate. Health & Wellness: Sticking With It 36 How to make good habits feel like second nature.

JANUARY/FEBRUARY 2022

American Made: Fertile Grounds 40 A dairy farm is creating biodegradable seed starters. Editors’ Picks: Heart to Heart 41 Thoughtful, stylish gift ideas for the loves of your life. Beauty School: Rested and Radiant 42 Follow these steps to faking a great night’s sleep. Counter Intelligence: Super Soothers 44 The best botanical balms for dry winter skin. Ask Martha 46 All your pressing questions answered.

What’s for Dinner? The Whole Package 56 Four tasty mains that are powered by precooked grains. Start With: Hidden Gems 58 Frozen berries add sparkle to a range of recipes.

Departments

Martha’s Calendar 2 Editor’s Letter 9 Out & About 10 The Workbook 96

| ON THE COVER |

Recipe Index 97

ALL AFLUTTER Martha’s dreamy Valentine’s Day confection is filled with pastry cream and topped with raspberries and coconut. For the details, see page 15. Photograph by Johnny Miller. Food styling by Sarah Carey. Prop styling by Tanya Graff.

Remembering 104

LENNART WEIBULL (VASES, BERRIES); FR ANK FR ANCES (TR AY); COURTESY OF MANUFACTURER (FLOWER DISH)

Homeschool: The Pecking Order 54 All about eggs, from nutrition to shopping know-how.

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MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, GROUP PUBLISHER DAREN MAZZUCCA

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

Associate Publisher, Marketing Sandra Salerno Roth

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

ADVERTISING SALES

ART Art Director James Maikowski Senior Designer Emma Warren Design Production Manager Judy Glasser ST YLE Director Tanya Graff PHOTO Director Ryan Mesina Editor Joanna T. García

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Senior Editor Lauryn Tyrell Assistant Editor Riley Wofford DIGITAL Content Director Jennifer Cress Deputy Editor Gabriella Rello Senior Food Editor Victoria Spencer Senior Editor Sarah Schreiber Associate Editor Nashia Baker Staff Writer Madeline Buiano

CONTRIBUTORS Hannah Dorough, Eleni N. Gage, Melañio Gomez, Fritz Karch, Amanda Lauro, Ryan McCallister, Hannah Milman, Natalie Norman-Kehe, Jason Schreiber, Michelle Shih, Alexis Stewart, Silke Stoddard

Senior Social Media Manager Christina Park Visuals Editor David Carr

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

NEW YORK Integrated Sales Directors Deborah Maresca, Susan Schwartzman, Taylor Theiss, Dina Treglia Sales Assistant Nicole DeVita MIDWEST Integrated Sales Director Brad Moore Sales Assistant Tom Russell WEST COAST Integrated Account Director Janet Yano DETROIT VP, Group Sales Director Wendy Rosinski DIRECT MEDIA Associate Business Development Manager Alexia Vicario Executive Assistant Jill O’Toole

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EDITOR’S LETTER

| LIVING IN MY LIFE |

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

It may not be berry season yet, but there’s no shortage of fresh ways to use frozen varieties in these tasty recipes. Page 58.

Team You LENNART WEIBULL (COOKIES, SAL AD); L AURE JOLIET (RIT TICHAI); PETER ARDITO (PAINT); THE INGALLS (THE TROPICS INC.)

got to see a service animal at work. Unlike the ones I’d come across sniffing out trouble in buildings or airports, this was an emotional-support dog, and he was keeping a watchful eye on his owner, a woman who was clearly nervous to board our flight. Every so often she would stop pacing and sit down, and he would put his head or a reassuring paw on her lap and she’d take a deep breath. When she caught me observing them, I couldn’t help but say, “Your dog is amazing.” She smiled and said, “You have no idea.” I recently thought of those two, and how support systems—whatever form they take—can make all the difference in crossing our own personal finish lines. Maybe it’s, quite literally, a cheering crowd at the 26th mile. Or the parent sitting front-row center at the first recital, or the trusted confidante who is steadfast in her belief in you and your talents. I hope Living is a force for good things in your life, too. Our food team’s roll-upyour-sleeves spirit and easy-to-follow recipes always inspire me to get cooking. The home, craft, gardening, and st yle editors’ can-do approach consistently ignites my imagination for living better and more deeply. That’s my kind of moral support and motivation. Whatever you have your sights on this year, we’re all cheering you on. Happy 2022!

A FEW YEARS BACK, I

Elizabeth Graves, Editor in Chief

I love Tai Rittichai’s personal story, and the stylish home she created for three generations of her family. Page 88.

If you want more color in your life, definitely consider “One True Love,” a simple and stunning approach to putting favorite hues in your home. Page 27.

Martha turned us on to The Tropics Inc., in L.A., a family-run plant emporium like no other. Step inside to see these natural masterpieces for yourself. Page 76.

We’ve packed the issue with healthy meals (page 56), smart strategies (page 62), and even “Small Indulgences” (page 82).

Let’s keep in touch! elizabeth@marthastewart.com @ ebgraves

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

PORTRAIT BY LIZ BANFIELD

MARTHA STEWART LIVING

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO HAVE A SUPER-COOL WINTER

| ON THE ROAD |

| CELEBRATE |

Stone-Cold Fun

SARANAC LAKE, N.Y. For 125 years, the centerpiece of this Winter Carnival (February 4 to 13) has been its Ice Palace, built by over 100 hardy volunteers using 1,000 to 4,000 two-by-four-foot blocks.

The Ice Palace will be open from December 17 to February 26, weather permitting.

NORTH WOODSTOCK, N.H. Along with its titular attraction, Ice Castles has a tubing hill, an icesculpture garden, and a winter fairy village of wee, glowing houses from mid-January to late February.

STILLWATER, MINN. From January 15 to February 20, visitors can wander the half-mile Ice Palace Maze at the Zephyr Theatre, then warm up with s’mores and hot chocolate around bonfires.

| MARTHA’S PICK |

The Voice In his gripping memoir, 1000 Years of Joys and Sorrows (Crown), art superstar Ai Weiwei recounts his profound journey from childhood in a Chinese Communist labor camp to humanrights activist and international icon. | ON OUR BOOKSHELF |

This month’s lineup champions love in many forms. Xochitl Gonzalez’s novel Olga Dies Dreaming (Flatiron Books) tackles weighty topics from colonialism to homophobia with drama and humor, as a Nuyorican wedding planner falls for the world’s most endearing hoarder. Devotion to family drives Generations: A Memoir (NYRB Classics). This new edition of National Book Award–winning poet Lucille Clifton’s 1976 ode to her family starts with greatgreat-grandmother Mammy Ca’line, “born free in Afrika in 1822. Died free in America, 1910.” Finally, the way to your loved ones’ hearts is through their digestive tracts, say the authors of The Gut-Loving Cookbook (Pavilion). It offers 65 tasty, healthy recipes for a happy microbiome, from one-pot chicken noodles to banana-and-raspberry cookies. —Eleni N. Gage

JANUARY/FEBRUARY 2022

VISIT The National Museum of African American History & Culture, in Washington, D.C. The current exhibit “Make Good the Promises: Reconstruction and Its Legacies” honors leaders from Frederick Douglass to Stacey Abrams. nmaahc.si.edu READ The 1619 Project: Born on the Water —to a child. In this picture book by Pulitzer Prize winner Nikole Hannah-Jones and Newberry winner Renée Watson, an African American girl traces her family tree. penguinrandom house.com WALK Boston’s Black Heritage Trail, to see the nation’s oldest African meeting house and first public school for Black children. www.maah.org/ boston_heritage_trail

Note: Dates listed are as of press time.

KIR A MARTIN (ICE PAL ACE); AL AN K ARCHMER (MUSEUM); COURTESY OF PUBLISHERS (BOOKS)

Fulﬁll your Frozen fantasies at a crystal fortress constructed entirely of ice. Live reindeer, horse-drawn sleighs, and the slickest slides you’ve ever sped down are just a few of the draws at the LaBelle Lake Ice Palace, in East Rigby, Idaho (shown), run by the eight-member Youngst rom family. Here are three more places where you’re sure to enjoy a chilly reception.

Black History Month Feed your mind, soul, and heart with a feast of African American creativity.

ON THE WEB

MarthaStewart.com DAILY INSPIRATION AT YOUR FINGERTIPS

ALL YOU NEED TO MAKE A FRESH START THIS YEAR

Super Tasty Training Treats! Tender morsels �at

DIY Valentines

Place for Pets

marthastewart.com/vdaycrafts

marthastewart.com/pets

Tidy-Up Tips

Healthy Meals

marthastewart.com/organizing

marthastewart.com/healthyrecipes

W͉f!

Let’s keep in touch! Follow us on Facebook, Instagram, Pinterest, Twitter, and YouTube. @marthastewart |

LOVE them like family. TREAT them like family.ª

@marthastewart | pinterest.com/marthastewart @marthaliving | youtube.com/marthastewart

JANUARY/FEBRUARY 2022

LENNART WEIBULL (HEARTS); JOHNNY MILLER (CATS); RYAN LIEBE (L ADDER); CHRIS SIMPSON (SOUP)

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From MARTHA TEACH AND INSPIRE

CUTE COUPLES Martha’s charming individual chocolate cakes get a flavor boost from dark rum and instant espresso. They puff up slightly in the oven, then set into a delicate, truffle-like consistency as they cool.

Made With Love To celebrate Valentine’s Day, Martha always treats her nearest and dearest to something extra-special. This year, she’s baking two kinds of swoon-worthy cakes: these rich flourless chocolate minis and our white, coconut-topped cover star. Follow her simple steps, and share a little piece of your heart, too.

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

FROM MARTHA

we challenge ourselves to create something beautiful and delicious for Valentine’s Day. Sarah Carey, our editorial director of food and entertaining, and I meet to discuss such pleasant “problems,” and this year we came up with two delectable confections: mini flourless chocolate cakes, and a layered vanilla heart cake garnished with raspberries, crème-fraîche frosting, and coconut. They both say “I love you” twice: once when you look at them, and again when you devour your serving! The chocolate Roberta heart recipe, which we’ve adapted into sweet individual servings, was

JANUARY/FEBRUARY 2022

developed many years ago in my catering kitchen by baker Roberta Kins, who once made 38 large ones in a single day for a party (hence it’s named after her). We all loved this dessert, and it was a big hit with our clients, too. For the white layer cake, we enriched a light genoise-like batter (a European sponge made with eggs and butter) with fresh vanilla bean for extra flavor, and crème fraîche for richness. We sandwiched vanilla pastry cream and fresh raspberries between the layers (strawberries would also be tasty), then artfully arranged more fruit on top. Neither of these gorgeous desserts is really difficult to make, so I hope you will enjoy them with your loved ones. Happy Valentine’s Day!

DELICIOUS DESIGNS Above, from left: Martha used a pastry bag fitted with small leaf and star tips to decorate the tops of her chocolate cakes with Swiss-meringue buttercream; for the complete recipe, see page 97. The finished vanilla cake in all its glory.

MAKEUP BY DAISY TOYE; TR ACKSUIT BY SUZIE KONDI

VERY YEAR AT LIVING,

A Berry Sweet How-to To make this raspberry-and-cream-filled confection, you’ll need a 10-inch heart-shaped pan, a long serrated knife to cut the cake into two layers, a 4½ -to-5-inch heart cookie cutter, and an offset spatula to spread the icing easily. Let the cake cool completely, then follow these steps to assemble and decorate it. For the complete recipe, see page 98.

SLICE CAKE HORIZONTALLY

SPREAD MORE CREAM

STACK AND CHILL

Then stamp out a smaller heart from the center of one layer. Spread pastry cream over the other half and top with berries.

Dollop more of the pastry-cream mixture over the berries, and gently smooth it so they are covered.

Place the layer with the cutout on top, bottom-side up. Refrigerate cake for about two hours to firm up the filling before frosting.

ICE TOP AND SIDES

COAT WITH COCONUT

FINISH WITH BERRIES

Our crème-fraîche frosting contains gelatin, so it stays silky when spreading. Fill the hollow with more pastry cream, then smooth it out.

Sprinkle the top heart border with sweetened, shredded coconut that has been baked for a few minutes to remove excess moisture.

Fill the hollow with whole raspberries. Start by outlining the small heart shape, then work inward to cover it.

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E M B E L LO.C O M

ACE OF VASES Ceramics like these were mass-produced by Minnesotabased Nemadji Tile & Pottery Company from 1929 to 2002. Display a few together, or fill one with flowers for your one-and-only.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| COLLECTING |

Pot Luck

Nemadji pottery is affordable and easy to find on resale sites like eBay and Etsy. And every piece is unique, thanks to a technique developed by Danish immigrant Eric Hellman in the 1920s. Each vessel was dipped in a vat of water, paint, and vinegar until the color adhered, then pulled out in a twisting motion to render a singular swirly finish. To learn more, turn the page. TEXT BY LISA BUTTERWORTH STYLING BY NAOMI DEMAÑANA

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

GOOD THINGS | CELEBRATE |

Waﬄy Cute These little tickers hide a deeply tast y secret: They’re act ually pockets made from storebought puff past ry (no need to bust out a bowl or plug in the mixer) that are st uffed with chocolate-hazelnut spread. To whip up our “puffles” for Valentine’s Day (or any day), dollop teasp oons of filling about two inches apart on rolled-out dough. Lay a second sheet on top, then stamp them out with a cookie cutter. Press in a waffle iron till golden-brown, and serve your hearts on a platter. See page 98 for the recipe.

| COLLECTING |

Often sold as souvenirs, Nemadji pottery fanned out across the country in tourists’ suitcases. Follow our pro pointers to score some now.

TRY A FEW TERMS

Nemadji is the name of the Minnesota township where the clay was sourced. When hunting for pieces online, type in “Minnesota swirl pottery,” too. The ceramics are often called that due to their design and provenance. PEEK INSIDE

While all Nemadji is unglazed on the outside, creating its signature matte or “bisque” finish, some pieces have glazed interiors and others don’t. If you plan to put water in yours, look for fully glazed. CHECK THE AGE

Aficionados date pieces by the marking on the bottom. The earliest is shaped like an arrowhead, as the town of Nemadji is in Minnesota’s Arrowhead Region.

JANUARY/FEBRUARY 2022

A SURPRISE INSIDE You can also fill our breakfast bites with chopped fruit, peanut butter, or dulce de leche.

PHOTOGR APH BY PETER ARDITO (VASES); FOOD ST YLING BY RILEY WOFFORD; PROP ST YLING BY SUZIE MYERS (PUFFLES, CHAMPURR ADO)

How to Find It

| QUICK CRAFT |

WE’RE SMITTEN! Little romantics can give the whole class a hand with these easy DIY valentines. Fold a piece of patterned wrapping paper in two, and use our template (find it at marthastewart.com/ mittencards) to cut out two opposing shapes. Turn the bottom inch of each “mitten” up into a contrasting cuff, then use double-sided tape to tack them down and stick the sides and bottoms of each mitten half together, wrong-sides in, leaving an opening up top. Fill with small candies, stickers, or heart notes, and commence the high-fives.

“I just got a new molinillo, and I’m excited to put it to good use making champurrado for family this winter.” —Joanna

| TRADITIONS |

Molten Love

Just when we thought hot chocolate couldn’t get any better, Living photo editor Joanna García introduced us to champurrado, a Mexican treat that ups the sweetness with granular Mexican chocolate and piloncillo (a raw form of sugar), and the richness with masa harina (dried corn flour). Served on the holiday of Epiphany (January 6) and enjoyed all winter, it’s traditionally prepared with a wooden whisk, or molinillo, but wire works, too. Bring 4 cups water, 2 ounces piloncillo or ½ cup packed light-brown sugar, and 1 small cinnamon stick to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until sugar dissolves (about 10 minutes for piloncillo, 3 to 4 for brown sugar). Stir in 4 ounces chopped Mexican chocolate and cook, stirring a few times, until melted. Whisk ¼ cup masa harina into 2 cups whole milk until smooth, then slowly whisk into chocolate mixture. Return to a simmer and cook, whisking often, until frothy and thickened slightly, 3 to 5 minutes. Remove cinnamon, and sip into something comforting. (Serves 4 to 6.)

MARTHA STEWART LIVING

GOOD THINGS

“The clean lines of this piece are classic but not fussy; all it needed was a few coats of white paint to make it look more modern. Now I have an extra bed—without my home office looking like a bedroom.”

BEFORE

—Lorna

1. PREP Disassemble frame and sand sections with 80-grit paper, then again with 120-grit. Use a corner-cat sander for grooves and edges, and wipe the pieces down with a tack cloth after each sanding.

2. PRIME Ready parts for paint by applying primer to flat surfaces with a foam roller, and to edging and grooves with a paintbrush. Let dry four to six hours.

3. RESAND Once dry, sand the primed surfaces with 220-grit paper to eliminate any fine imperfections, and wipe them with a tack cloth.

THE DETAILS: Benjamin Moore satin interior paint, in China White, acehardware.com. Easy Fit #472 canvas fitted mattress cover, in White, from $62, slipcovershop.com. H&M washed-linen cushion covers, in Powder Pink, $13 each, hm.com. CB2 shorn-sheepskin pillows with feather-down inserts, 16", in Taupe, $159 each, cb2 .com. Casaluna oversize solid bed throw, in Natural, $79, target.com.

| RESCUE & REVAMP |

Daydream Believer

Living home editor Lorna Aragon didn’t snooze when she sp otted this somewhat tired 1980s-era daybed at an antiques auct ion. With its simple curves and classic sleigh shape, she knew she could transform it into a chic chaise that would also accommodate overnight visitors. Much of the cherrywood finish was damaged, so she sanded it down, prepped it with primer, painted it white, and settled a new twin mattress (in a machinewashable white canvas cover) atop its wooden slats. It now serves as a sofa in her home-office-slash-guest-bedroom—and is a purr-fect sp ot for catnaps, too.

JANUARY/FEBRUARY 2022

Apply three separate coats with a roller and brush, letting each dry for six to eight hours. Lightly sand with 180-grit paper after the first and second coats, wiping down with a tack cloth each time. Let dry completely, then reassemble. For more fresh coats, check out the hues below (from left): Valspar Signature Satin Interior Paint 4001 2B, in Cinder Fox (lowes.com), and Farrow & Ball, in Hague Blue (farrowball.com).

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

4. PAINT

Granite Dust 5006-1C

FEAR NO TODDLER.

Valspar Reserve is the most durable, long-lasting, fade-resistant paint we make. So don’t worry about sticky ﬁngers and applesauce mishaps. Your hard work is safe with us. It’s overly protective so you don’t have to be.

GOOD THINGS

| EASY ENTERTAINING |

If someone on your team has dietary restrictions, Siete Family Foods (siete foods.com) is a gameday MVP. Giving up grains to treat her autoimmune conditions wasn’t going to stop cofounder Veronica Garza from enjoying her favorite foods. Along with six members of her Mexican American clan, she created grainand dairy-free subs. Light, crisp cassavaflour chips and zesty cashew-based vegan queso are just a few of the options that won over our food editors.

| RECIPE REMIX |

Worth a Tackle

Despite its traditional game-day look, this glorious spread is nacho average Super Bowl snack. In a huge win for vegetarian sp orts fans, we called an audible, sidelining ground beef and subbing in portobello-mushroom caps stewed with black beans, lentils, and fireroasted tomatoes. Layer the mixture with tortilla chips and cheddar and Monterey Jack cheeses, slide the whole shebang in the oven till it gets nice and melty, and then top it with chopped fresh tomatoes and red onion, sliced serrano chiles, and cilantro. A squeeze of lime adds a final kick. Clear eyes, full bellies, can’t lose! For the recipe, see page 99.

JANUARY/FEBRUARY 2022

PHOTOGR APHS COURTESY OF MANUFACTURER (SIETE PRODUCTS); FOOD ST YLING BY RILEY WOFFORD; PROP ST YLING BY SUZIE MYERS

Top Trades

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

Good LIVING

PHOTOGR APH BY ERIC PIASECKI/OT TO; INTERIOR BY S. R. GAMBREL INC.

HOME, STYLE, BEAUTY, HEALTH

A subtle mix of grayish blues “gives this entryway personality without overriding its historic features, strong proportions, and beautiful stripped pine floors,” says designer Steven Gambrel. He chose Domingue paint in Swale for the walls, Benjamin Moore Shaker Gray 1594 for the door, and Benjamin Moore Platinum Gray PM-7 for the trim and risers.

| DECORATING |

One True Love When you’re flirting with décor ideas, there’s much to be said for committing to a single favorite hue that makes you extremely happy. The monochromatic approach may be the most basic in colorand-design theory, but the results are stylishly sublime. Turn the page to explore inspiring spaces that illustrate this option, and discover ideas (both big and small) for inviting it into your place. TEXT BY ELENI N. GAGE

MARTHA STEWART LIVING

GOING ALL IN 1. Maybe not 50, but there are about 15 shades of gray in this calm kitchen. “The tile adds texture, and the copper hardware is a neutral accent,” says home editor Lorna Aragon. 2. In Martha’s guesthouse at Skylands, in Maine, soft, pale walls take a cue from pink granite that was quarried on-site and used throughout the property and to line her driveway. (Sherwin-Williams SW 6323 Romance is a similar shade.) 3. At Martha’s Bedford home, the living-room walls link to the lawn outside and the schefflera plants inside. (A close match is Valspar Ivy Pasture 6004-6C.) 4. This creamy bathroom adds interest with different finishes. “The tub is shiny, the walls are matte, and the woodwork is in-between,” says Lorna. “The brass and gold and the floor’s veining act like neutrals.”

JANUARY/FEBRUARY 2022

PHOTOGR APHS BY JENNIFER HUGHES (1), PIETER ESTERSOHN (2, 3), LISA ROMEREIN/OT TO (4), SANG AN (ARR ANGEMENT), HELEN NORMAN (COLLECTION), THE INGALLS (TABLESCAPE), PETER ARDITO (PAINT), COURTESY OF MANUFACTURERS (SOFAS, WALLPAPER, TEXTILE); INTERIOR BY FERGUSON & SHAMAMIAN ARCHITECTS (4)

GOOD LIVING HOME

SAY YES TO YELLOWS

BUY INTO BROWNS

REACH FOR REDS

From buttery creams to bold golds, they brighten any room like natural rays.

Shades in this family, however light or deep, are warm, organic, and grounding.

Rich, earthy reds from terra-cotta to rust can turn a wall the striking color of a desert sunset.

TRY: Benjamin Moore Pale Moon OC-108, benjamin moore.com. Clare Golden Hour interior paint, clare.com.

TRY: Valspar Faint Maple 2008-9C, lowes.com. Sherwin-Williams Sable SW 6083, sherwin-williams.com.

TRY: Farrow & Ball Red Earth, farrow-ball.com. Behr Moroccan Ruby Satin #64 interior paint, homedepot.com.

Introduce several gradations—and levels of luster—in one wallpaper. Benjamin Moore x Alpha Workshops Capsule Collection Kimono, in French Marigold, $170 a yd., alphaworkshops.org.

This hand-printed design mixes café au lait (a neutral) with deep mocha for contrast. Lisa Fine Textiles Luxor, in Coco/Parchment, $42 a yd., lisafinetextiles.com.

A duet of burnt reds, plus dashes of taupe, make up this pattern inspired by Moroccan mosaic tiles. Wayne Pate+Studio Four NYC Casablanca, $68 a yd., studiofournyc.com.

Texture of any kind gives a room personality. When it comes to sofas, you can’t go wrong with cozy cotton velvet. Lulu & Georgia Hollingworth sofa, $3,298, luluandgeorgia.com.

Curved lines, cushy velvet fabric, and neutral wooden legs (on wheels for ease of motion) complement a latte hue. Mitchell Gold + Bob Williams London sofa, in Sepia, $4,667, mgbwhome.com.

In this regal settee, a wooden base and tufted back break up the plush red-ochre upholstery. One Kings Lane Ashby sofa, in Rust Velvet, $4,395, onekingslane.com.

JUST A SPLASH Apply the monochromatic approach to an entire room—or use it on a smaller scale, as in the ideas below. Stick to one hue you love to group �lowers or prized possessions, and even to set striking tables. It’s a sure�ire route to a cohesive look.

Arrangements

Collections

Tablescapes

You know who’s great at creating infinite variations on one color? Nature. To create simply gorgeous bouquets, say, “Give me all the yellows.”

Style same-shade pieces together to make artful displays. For interest, add something similarly hued yet different, like an ostrich egg.

Single-minded settings create a super-pretty, immersive table. Here, even the glasses and flatware get in on the burgundy action.

MARTHA STEWART LIVING

GOOD LIVING HOME

Just Add Water A spacious tray set on a low stool is Lorna’s go-to for maximizing space in bathrooms. This organically curved ash-wood version, stocked with pampering supplies and aromatic fresh eucalyptus, offers a spa experience within arm’s reach of the tub. And when the in-laws arrive, you can carry the whole setup to the guest bedroom.

In Praise of Trays

These low-profile stars can corral collections, protect furniture, and bring pulled-together polish to any surface and every room. Living home editor Lorna Aragon shares eight chic and ingenious ways to showcase their organizational prowess and enduring style. TEXT BY KATHLEEN RENDA

JANUARY/FEBRUARY 2022

PHOTOGRAPHS BY FRANK FRANCES

ST YLING BY LORNA AR AGON

THE DETAILS: West Elm roundededge large wood tray, in Ash, $60, westelm.com. Kiso Lifestyle Labo Cypress/Hinoki soap dish, $18, jinenstore.com. Crate & Barrel Merge wood bowl, $8, crateandbarrel.com.

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GOOD LIVING HOME

POWER MOVE For stable, tanglefree recharging, clamp a utility clip on a tray’s edge and thread a phone cord through the outer hole.

Lift Your Spirits

Lorna’s space-smart answer to a bar cart: a tray stocked with liquors, mixers, and cocktail tools that’s portable and party-ready. “Set it down, and anything from a sideboard to an end table becomes an instant drinks station,” she says. Cut-glass decanters can hold house-favorite bourbons and whiskeys alongside glasses. A stack of small bowls filled with nuts and garnishes just before guests arrive completes the top-shelf look. THE DETAILS: Kate and Laurel Marbury tray, in White and Gold, $80, homedepot.com.

Work From Anywhere

Nothing zaps productivity like a disorganized desktop. Here, Lorna promotes order with a sleek pair of trays striped in natty blue and white. The larger one is home to her notepad, stapler, and pens. The job of the smaller varies: Today it’s an iPhone dock, tomorrow a drink coaster or, come expense-report time, a repository for receipts. She’s also promoted some team members to the C-suite: two stoneware sauce dishes, repurposed to hold paper clips and earbuds, get down to business without feeling too corporate. An added bonus: You can easily whisk your whole station to an off-site . . . say, in the living room. THE DETAILS: Unison Pinstripe linen-coated trays, in Navy, $38 for large, $18 for small, unisonhome.com. Plain Goods enameled utility clip, $8, plain-goods.com. Poppin stapler, in Slate Blue, $15, poppin.com. Standard Issue blue notepad, $13, papersource.com. Crate & Barrel Floral sauce dish and Crisscross sauce dish, both in Mai Blue, $5 each, crateandbarrel.com.

JANUARY/FEBRUARY 2022

Sleep Tight

Make an Entrance A tray by the front door makes daily comings and goings a lot less harried, even when you’re running late. Designate a foyer catchall for house and car keys; it’s a sanity-saver when multiple family members are on the move. Choose an ample-enough size, and it becomes the sole drop-off spot for mail, masks, sunglasses, and school permission slips, too. THE DETAILS: CB2 Jax large black leather bar tray, $60, cb2.com.

A bedside tray might not be a proven cure for insomnia, but we’re willing to bet that you rest easier when your nightstand is clutter-free. Lorna embraced the constraints of this marble-motif stunner and pared back her evening essentials to a carafe, a scented candle, an analog clock— no cell-phone alarms here—and a clay dish for jewelry. Pretty dreamy. THE DETAILS: Jayson Home Bubble marbled tray, in Large, $85, jaysonhome.com. Braun Classic alarm clock, $40, shophorne .com. Sir/Madam seeded-glass carafe set, in Deep Sage, $68, hawkinsnewyork.com. Tatine brass candle, in Ancient Hinoki, $48, cb2.com.

ILLUSTR ATIONS BY ENYA TODD

Clean Up the Kitchen

To streamline meal prep, borrow a time-saving trick from restaurants (and Martha), and create a mise en place of quick-access spices and condiments. This wipe-clean copper tray, originally intended for potted plants, is watertight, so oil and vinegar spills stay contained, and its slim proportions squeeze into the narrowest stove-side spot. Clear cruets and raw-wood dishes hold our kitchen’s favorite sea salts, and look elegant enough to move straight to the table come dinnertime. Afterward, just lift it and wipe the counter in one satisfying swoop. THE DETAILS: Habit+Form solid-copper medium rectangular tray, $32, shopterrain.com. Peugeot-Châtel pepper mill, $65, us.peugeot-saveurs.com. Hawkins New York Simple oil cruet, $24, food52.com. Sagaform Nature serving set with oak stopper, $30, everythingkitchens.com. Diamond Crystal kosher salt, $7 for 48 oz., thespicehouse.com. Saltverk lava salt, $13 for 3.2 oz., saltverk.com. Jacobsen Salt Co. Pure Flake sea salt, $14 for 4 oz., jacobsensalt.com.

Give It the Slip

Some see a rimmed baking sheet. We see a stowaway tray: a work surface to hold your children’s boundless creativity that lets you stash their in-progress projects at a moment’s notice. When you hit pause on playtime, simply slide the bakeware—and your fledgling Frida or Frank Lloyd Wright’s glitter and glue, bevy of beads, or Lego castle—under a bed or a sofa, and it’s preserved as is, preventing masterpiece meltdowns (and messes underfoot).

Set a Chic Scene

Alcohol in perfume, errant face oil, dripping candles, and water rings can do a number on porous surfaces, glossy veneers, and soft woods like pine. Lorna safeguards dresser tops from spills and stains with a marble tray. The luxe material spares furniture and turns a hodgepodge of fragrances, votives, and display-worthy creams into a cohesive tableau worthy of a grand hotel. Move it from bureau to bathroom vanity (or even the back of the loo, if it fits), and earn four stars for style. THE DETAILS: Jayson Home Faris tray, $95, jaysonhome.com.

WIN $25K To get help updating your home with color, visit marthastewart.com/ 25kLikeMartha and enter to win $25,000. For details, see page 102.

MARTHA STEWART LIVING

GOOD LIVING TASTEMAKER

2 STYLE STRENGTH “I stick to a pareddown palette and tailored cuts.”

The Change Agent Nicole Cardoza

As a child, Cardoza had “a million different ideas” about what she was going to be when she grew up. “Fashion designer, cab driver, marine biologist—every day it was different,” recalls the preternaturally poised multihyphenate. That restless curiosity still colors everything she does, from her work as the founder of Wellemental, an app providing mindfulness training to schools, to her leadership of Reclamation Ventures, a studio she created to incubate initiatives working toward health and racial equity. Two years ago, at the height of the Black Lives Matter protests, Cardoza launched Anti-Racism Daily, an act ivist newsletter that has more than 250,000 subscribers. And yet with so much going on, she manages to radiate calm, something she chalks up to yoga and meditation. Plus, “I keep my look simple,” she says. “I stick to monochromatic clothing and natural beauty.” Her graceful presence is on display in her latest passion project, too: st age magic. Performing illusions before an audience was one of her childhood fantasies—and it relates to well-being, she adds. “Believing in something greater than ourselves is a healing practice.” —Catherine Hong

JANUARY/FEBRUARY 2022

PRESTO, CHANGO! “Pockets are a must. A sleight-ofhand magician always needs good ones!”

For a chance to win these sneakers, go to win.martha stewart.com on January 28. For details, see page 102.

WIN THIS

14 13

SANETR A LONGNO (CARDOZA); PETER ARDITO (BR A, PL AYING CARDS); COURTESY OF MANUFACTURERS (OTHERS)

Wellness advocate, activist, author Austin, Texas

1 | Kaarem Wind Chi Raised-Collar Cropped Top, in Black Blue “I’m drawn to its minimal bell shape.” $145, kaarem.com. 2 | Bicycle Standard Decks “These build magical moments on the go. I carry one with me and literally have a trick up my sleeve.” $3 each, target.com.

PASS IT ON “I’ve propagated my pothos plant many times to give as gifts. I love how it grows, like a friendship.”

8 10

Her Essentials

9 | Pear Nova Polish, in Frida Be Free Nail “I’ve recently become obsessed with doing my own nails. This beigey neutral is perfect with my skin tone.” $14, pearnova.com. 10 | K-Apostrophe Spiral Throw Pillows “I’m settling into a new house and love how these are inspired by landscapes.” $132 each, k-apostrophe.com.

3 | The Sill Marble Queen Pothos Plant “I have one that’s at least six feet long.” From $41, thesill.com.

11 | Liberté Lingerie Bowery Lace Demi Bra “Super-comfortable! It’s got a nice blend of support and sexiness.” $118, nordstrom.com.

4 | Third Crown Marcy Hoops “Earrings are where I like to play. These are so architectural.” $320, thirdcrown.com.

12 | Nintendo Switch “I play to unwind. I still love all the classics, like Mario Kart and Super Smash Bros.” $300, nintendo.com.

5 | Mindful Moves, by Nicole Cardoza “I wrote it for kids, but parents tell me the breathing exercises and meditation practices have changed their lives, too.” Storey Publishing; $15, indiebound.org.

13 | Tata Harper Illuminating Moisturizer “I dab it on my cheeks, eyelids, nose, and collarbone when I want to look more awake than I feel.” From $90 for 30 ml, tataharperskincare .com.

6 | Botnia Gentle Cleanser “Natural and soothing. I’m trying to be more intentional with my skin care.” $42 for 4 oz., botniaskincare.com.

14 | Ranunculus “The blossoms are so delicate. They’re my favorite.”

7 | Kaarem Flute WideLeg Pants, in Beige “The silhouette suits my style.” $280, kaarem.com.

8 | Telfar Medium Black Shopping Bag “I love how this Blackowned brand has been thriving! The tote holds my laptop and everything else.” $202, telfar.net.

15 | Nike Air Max 90 Sneakers “They go with everything from dresses to jeans.” $120, nike.com. 16 | An Unkindness of Ghosts, by Rivers Solomon “Amazing speculative fiction from a marginalized perspective. The intergalactic sci-fi adventure carried me through Covid.” Akashic Books; $16, bookshop.org. 17 | Old Fashioned Cocktail “Wellness is about moderation, not deprivation. It’s my go-to drink, made with bourbon.”

MARTHA STEWART LIVING

GOOD LIVING HEALTH & WELLNESS

in your life is more than a numbers game. We can’t just muscle our way through a new activity for 21 days—a time frame that’s been bandied about since the 1960s— and expect it to be ingrained. On the contrary: “This notion that there’s a magic number of days to form a habit is garbage,” says Katy Milkman, PhD, a professor at the Wharton School of the University of Pennsylvania and author of How to Change (Portfolio, 2021). Research has found huge variations in how long it takes for new behaviors to become consistent— anywhere from a few weeks to many months. And the more complex the practice, the longer it takes. The real secret is carving out space in your life for an activity or objective, making it as appealing and easy to do as possible, and giving yourself permission to revise your plans along the way. Let’s break it down. MAKING POSITIVE CHANGES

THINK STRATEGICALLY

Sticking With It

Establishing healthy, lasting habits isn’t a feat of willpower; it’s a matter of fitting them seamlessly into your life. And science shows that with a few smart strategies, you can retrain your brain to enjoy those good-for-you activities. Follow these tips to make any resolution simply routine. TEXT BY RONDA KAYSEN

JANUARY/FEBRUARY 2022

Lofty aspirations are great, but to actually change, you need teensy ones. “The number-one mistake people have made for generations is trying to motivate themselves toward something abstract,” says B. J. Fogg, PhD, director of the Behavior Design Lab at Stanford University and author of Tiny Habits (Mariner Books, 2020). Instead of a vague-but-ambitious goal—Stress less! Get in shape!—list activities that help you meet that big goal, then whittle them down to ones that realistically fit your life. You might dream of taking a 90-minute yoga class every day, for example, but work gets in the way. Find an app with 20-minute videos (Glo has thousands in different durations), and hit the studio on weekends.

PHOTOGRAPH BY MAURICIO ALEJO

PROP ST YLING BY ANA G. GALL ARDO FOR TRIBU; CALLIGR APHY BY JULIA BE Z

Research is the reason I’m alive MIRIAM, 36 T R E AT E D F O R T R I P L E - N E G AT I V E BREAST CANCER

Only the science we support now will be there for us tomorrow.

Donate at BCRF.org

Pour your heart into every morning.

GOOD LIVING HEALTH & WELLNESS 2

SET THE BAR LOW

This one’s a bit of a Jedi mind trick. When you identify the activity that will help you achieve a larger goal—like reading before bed to help you decompress and sleep better—make a baby-step commitment. Vow to read a page a night. If you do, cue the confetti—you’ve succeeded. And if you finish a chapter, you’ve eclipsed your expectations. “You’re being realistic about how motivation really works,” says Fogg. “Once you take that first step, the next doesn’t feel so hard.” 3

SWEETEN THE DEAL

To make daunting tasks doable, employ an incentive plan. If you aim to order less takeout and cook more, save your favorite true-crime podcast for prep time. Milkman calls this the Mary Poppins effect: “A spoonful of sugar makes the medicine go down for adults, not just kids,” she says. (And in the case of grown-ups, a squeeze of lemon might make the amount of water you want to drink every day vanish, too.) We’re often wired to crave immediate gratification, so go ahead and turn that challenging daily or weekly task into—dare we say it?—me time. 4

BE THE CHANGE

That friend who meditates each morning, and has the serene glow to prove it? She’s likely running on autopilot, not rigid self-discipline. Researchers have found that our deeply rooted habits are primarily controlled by a part of our brain called the basal ganglia, where we develop emotions, memories, and pattern recognition, so they’re largely automatic. “Once it’s part of your identity, you’ll just do it,” says Boston life coach Tiffany Julie. To get there, shift your thinking: You don’t swim laps; you’re a swimmer. You don’t do yard work on weekends; you’re a gardener. 5

FEED A PASSION

“Things you don’t want to do almost never become habits,” says Fogg, so focus on the pleasure in a new endeavor,

JANUARY/FEBRUARY 2022

not the grind of it. Maybe Pilates puts you to sleep, but barre class awakens your inner Martha Graham and strengthens your core to save your achy back. Yes, eliminating red meat can help lower your cholesterol, but reframe it into a positive: You can turn every meal into a Mediterranean vacation (pass the roasted salmon and tzatziki, please). 6

BUILD IT IN

Harness the power of planning: Jot reminders in your calendar and set digital alerts. Or design new daily patterns. Put those vitamins in a pretty dish on your counter each morning to ensure you take them. Increase your steps by scheduling a walk with a friend, or up your mileage by listening to a language app (two birds!). And allow for curveballs; if you oversleep one morning, tomorrow’s another day. “The past does not predict the future,” says clinical psychologist Yasmine Saad, PhD, founder of Madison Park Psychological Services, in Manhattan. You can always reset. 7

TRADE UP

Still not sticking? Don’t stress; reassess. “Life shifts, and so should our habits,” says Fogg. Maybe you realize that fivestep skin-care routine is ruining your nightly wind-down. This is when big-picture goals serve a purpose. Remember why you’re doing something (be it self-care or better skin), and find a new means to that end—say, a weekly mask. Then slot it in, just like before. Your nimble mind, following the cues you’ve given it, will handle the rest.

Breakfast with a whole lotta heart.

*Three grams of soluble fiber daily from whole grain oat foods, like Cheerios™ cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Cheerios cereal provides 1.5 grams per serving. Honey Nut Cheerios™ and other flavors shown provide 0.75 grams per serving.

GOOD The creators hope that more nursery owners will switch from unrecyclable plastic pots to biodegradable ones for the annual plants and edibles they sell. The family is also experimenting with the CowPot technology to make packing materials, bait cups for fishing, urns for ashes, and other zerowaste products. THE DETAILS: CowPots, available in 14 sizes, from $5.60 for 20, cowpots.com.

MARTHA S T E WA R T

American Made

COWPOTS, East Canaan, Connecticut

The Freund family has been milking cows for more than seven decades, and their herd has grown from a dozen to 350 in that time. More cows definitely mean more daily milk—about 2,300 gallons—but also a whole lot more manure: We’re talking several tons. To dispose of it, the dairy farm’s sustainably minded second-generation owners, brothers Matthew and Benjamin, got creative. First, they installed a methane digester to separate it into liquid fertilizer and fuel to provide heat and hot water for the farmhouse. (Solar panels generate energy to run the dairy and factory.) Then Matthew, in a real eureka moment, took the remaining composted fiber and created CowPots: odor-free vessels you can use to start and transplant seedlings. The natural containers, ingenious alternatives to conventional plastic trays and peat pots, go right into the soil without disturbing the roots, and then biodegrade in about three months. “What began as a way to meet our environmental goals has evolved into an important income-generating pursuit,” says Amanda Freund, Matthew’s daughter. “We’re eager to see what more we can do.” —Melissa Ozawa

JANUARY/FEBRUARY 2022

PHOTOGRAPH BY LENNART WEIBULL

ST YLING BY LORNA AR AGON

Fertile Grounds

HIT THE VIP LOUNGE

Replace well-worn sweats with Lake Pajama’s Men’s Poplin Pajama Set. It has chic green-and-white stripes and handy pockets, and gets softer with every wash. $138, lakepajamas.com.

GO FOR GLAMOUR

Pour next-level nightcaps from this heirloom-quality, handblown decanter by Estelle Colored Glass.

IMPRESS A FLAME

Shandell’s fireplace matches come in a nine-inch-tall glass that’s wrapped in hand-painted marbleized paper and edged in copper leaf. Just strike them on the base and watch sparks fly.

$150, westelm.com.

$165, shandells.com.

/ EDITORS’ PICKS /

Heart to Heart

Shower your valentines with affection—and some ideas outside the chocolate box. These stylish gifts are an unexpected way to share the love. GROW A COLLECTION

TEXT BY HANNAH DOROUGH

PETER ARDITO (PAJAMAS); COURTESY OF MANUFACTURERS (OTHERS)

Martha’s dishwasher-safe 14-inch platter, inspired by the lilies in her garden, is an elegant stage for roasted fish or a batch of fresh-baked cookies.

SOFT-SHOE IT

Hush Puppies Dawson Slippers feature water-resistant suede, fluffy faux-fur, and skid-resistant soles—and feel like clouds. $60, hushpuppies.com.

$35, martha.com.

MIX UP COCKTAIL HOUR GIVE SOME SUGAR

WRITE A ROMANCE

Drizzle Stone Hollow Farmstead’s sweet, earthy dulce de leche over ice cream, and grab two spoons.

Have a special someone’s name printed on a Yellow Buttercups Blank Notebook from Papier x Mother of Pearl, and inspire her to dream big.

Sorel is a Caribbean spirit brewed from hibiscus and spices. Jack From Brooklyn’s fragrant, sweettart version rocks a negroni.

$16, stonehollowfarmstead.com.

$27, papier.com.

$40 for 750 ml, reservebar.com.

MARTHA STEWART LIVING

GOOD LIVING BEAUTY

| BEAUTY SCHOOL |

Rested and Radiant

That’s how we look—and feel—after a good night’s sleep. But if getting a blissful eight hours is more of a pipe dream, or you’ve had a rough one, there are other ways to achieve a fresh-faced appearance. We’ve gathered expert advice on reducing puffiness, reviving dull skin, and starting the day glowing, not groggy. TEXT BY CLAIRE SULLIVAN

JANUARY/FEBRUARY 2022

PHOTOGRAPH BY CHRISTOPHER BAKER

1. But First, Moisture As soon as you roll out of bed, hydrate from the inside out—and that doesn’t mean reaching for caffeine, which is a diuretic, right away. “Getting enough fluids plays a major role in plumping the skin, which results in luminosity,” says Austin dermatologist Ted Lain. Swill some water, and then consider an antioxidant-rich sip with a subtle kick of caffeine, like a cup of green tea. Or go for pomegranate juice with a splash of sparkling water, a favorite day-starter for Chicago-based registered dietitian Vicki Shanta Retelny.

QUICK FIX

Bright Ideas If all you see in the mirror is dark circles and swollen lids, fret not. These winning formulas are like wake-up calls for your eyes.

2. Then Firm Things Up Lack of sleep leads to water retention in the face and slowed circulation—a recipe for puffiness. But gravity is your friend: Excess fluid flows downward as the day goes on. To coax it along, apply a cold compress to constrict blood vessels (subduing redness too) and reduce inflammation, says Georgia dermatologist Kathleen Viscusi. Stash spoons in the fridge, or do the same with the stainless steel Glow Skincare La Glace Ice Roller, which feels cool to the touch ($72, glowskin carela.com). Whatever you use, stroke upward and outward for better drainage.

L’Oréal Paris Revitalift Derm Intensives 2.5% Pure Hyaluronic Acid + Caffeine Eye Serum refreshes and depuffs on contact, courtesy of its cooling applicator ($30, cvs.com).

GET T Y IMAGES (TEA); PETER ARDITO (EYE MASKS); COURTESY OF MANUFACTURERS (OTHERS)

3. Get a Move On After cleansing, massage in a nourishing exfoliant to reinvigorate sallow skin. Lain suggests gentle sloughers like gluconolactone or lactic acid, which suit most skin types; Shani Darden Lactic Acid Exfoliating Serum contains both ($88, shanidarden.com). Then feed those new cells “antioxidantpacked ingredients, like vitamin C, which are great for a natural glow,” says Viscusi. Try Olay Regenerist Vitamin C + Peptide 24 Hydrating Moisturizer, which also has skin-brightening and tone-evening niacinamide ($39, walgreens.com).

Kat Burki KB5 Eye Recovery Masks are special-occasion superheroes. In 10 minutes, they tighten and smooth with hyaluronic acid, arnica, and amino acids ($90 for 8, katburki.com).

4. Light the Way “A good tinted moisturizer works wonders,” says NYC makeup artist Marlena Orlowska. She swears by La Mer Radiant SkinTint Broad Spectrum SPF 30, which is loaded with skin-quenching seaweed extract (shown; in 7 shades, $100, cremedelamer.com): “It delivers sheer, healthy color.” Pro trick: Use a shade warmer than your complexion, then blend a paler concealer under the eyes near the nose, where skin is often darker, to draw light to the center of your face. Huda Beauty The Overachiever Concealer is a great full-coverage option (in 20 shades, $30, hudabeauty.com).

Beautycounter Think Big All-InOne Mascara lifts and lengthens lashes with inky pigments, and the eye-opening formula is clumpfree and smudge-proof, too ($27, beautycounter.com).

MARTHA STEWART LIVING

GOOD LIVING BEAUTY

| COUNTER INTELLIGENCE |

Super Soothers Your skin could use some extra support right now: Colder weather and indoor heat often sap its moisture, leaving it dry and irritable. For fast relief, look to nature. These top botanical ingredients are proven to work, and leave your face and body feeling smooth and supple. TEXT BY CLAIRE SULLIVAN

Chamomile Aveeno Positively Nourishing Lavender + Chamomile Calming Body Lotion, $6, walmart.com. Saje Calm-O-Mile Moisturizer, $36, saje.com.

Darphin Chamomile Aromatic Care, $75, darphin.com.

The aquatic herb, also known as cica or gotu kola, has been tapped for centuries to heal wounds. A potent hydrator, it magically transforms cracked hands, elbows, and feet. Find it in Burt’s Bees Res-Q Ointment ($10, burtsbees.com).

Neutrogena Oil-Free Acne Wash Redness Soothing Facial Cleanser, $10, walgreens.com.

JANUARY/FEBRUARY 2022

SCHISANDRA BERRY City dwellers, it’s time to branch out: This adaptogenic fruit has been shown to help shield skin from pollution. Get it— and line-smoothing benefits —with Garnier Retinol-Berry Super Soothing Serum Cream ($22, walgreens.com).

PHOTOGRAPH BY NICO SCHINCO

ST YLING BY TANYA GR AFF; ILLUSTR ATIONS BY MAY VAN MILLINGEN

CENTELLA ASIATICA

Mario Badescu Chamomile Night Cream, $20, mariobadescu.com.

When it comes to calming skin effectively, this flowering herb is queen. Its anti-inflammatory properties make it a natural go-to topical for sensitive types, says New York City dermatologist Marina Peredo. But it’s a wise winter option for anyone, and is found in many treatments (see our picks, left). “Chamomile is filled with powerful antioxidants, such as polyphenols and phytochemicals,” says Peredo. “It provides protection against damaging free radicals and helps diminish the appearance of fine lines and wrinkles.” You can find different varieties (Moroccan, Roman, even blue chamomile), but they all offer benefits. For super-reactive skin, doubledip: Peredo suggests applying the ingredient morning and night for maximum pampering and care.

GOOD LIVING

Ask Martha I love tofu but get confused by the different kinds. How do I use them? —Bethany Brighton, Fremont, Neb.

Whether you’re committed to meatless Mondays or just want to diversify your meals, tofu—the high-protein, low-fat, vitamin-and-mineral-rich food made by curdling soy milk, much as regular milk is curdled to make mozzarella—is a healthful and versatile option. Here’s what you need to know about each type. 1

Its panna-cotta texture is delicious blended into soups, dips, smoothies, and desserts, adding both creaminess and protein, says Living assistant food editor Riley Wofford. For a quick treat, she serves it plain with fresh fruit and a drizzle of honey or date syrup. 2

Tofu contains a lot of water. To get the medium and firm types crispy when cooking, place a raw block between two paper towels, and weigh it down with a heavy item like a pan for at least 30 minutes to squeeze out as much as possible.

JANUARY/FEBRUARY 2022

MEDIUM/REGULAR

Denser than silken but still delicate, this type soaks up the other flavors in a dish and is also excellent in soups and in place of ground beef or turkey in chili. Or crumble and sauté it for a vegan take on scrambled eggs. 3

FIRM/EXTRA-FIRM

These hold up in all kinds of savory dishes, whether stir-fried, pan-fried, deep-fried, seared, grilled, boiled, or baked. “Extra-firm even maintains its integrity through long simmers in stews and curries,” Riley says.

MARIA ROBLEDO

SILKEN

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GOOD LIVING ASK MARTHA | HEALTH NEWS |

Blue Clues

—Roger Watts, Danville, Ind.

The panels running along the bottoms of your walls are notorious dust and dirt magnets, but it’s easy to make them pristine again. Start by running your vacuum’s crevice tool (the long, skinny one) along the top edge and then the floor. Next, wipe away surface grime and buildup using a damp microfiber cloth and a gentle detergent, such as Dawn, says Erin Bishop-Murray, chief learning officer at house-cleaning service The Maids. Tackle any scuff marks with a Mr. Clean MagicEraser ($3 for 3, target.com), and then dry the baseboards with a clean microfiber cloth.

I’ve been seeing gnats around my houseplants. How do I get rid of them? —Braden Harcourt, Shorewood, Wisc.

This sounds like a classic case of fungus gnats, which resemble fruit flies but nest in moist soil. Beyond the annoyance, their larvae eat roots and can spread plant pathogens, says Living features and garden editor Melissa Ozawa. You can catch the adults with sticky fly traps, but the best way to banish them for good is to go after the larvae: Allow the top inch or inch and a half of soil to dry out fully before watering. Let the plant be your guide, she adds: “When leaves start to wilt, it’s time to give it a drink.”

Should I protect my dog’s feet in icy weather? —Pauline Savage, Mahtomedi, Minn.

Snow and ice can cause cracking of the pads, frostbite, and inflammation, so it’s best to limit Muffin’s exposure to them. But when that’s impossible, apply foot wax or balm afterward; opt for one made with natural ingredients to avoid ingestion of harmful substances when she licks her paws, says Steven L. Marks, director of veterinary medical services at the North Carolina State College of Veterinary Medicine, in Raleigh. (We like Musher’s Secret Paw Protection; from $15, chewy.com.) “Even more concerning are the chemicals on the ground this season, like deicers and antifreeze,” he adds. So as soon as she comes inside, wash her feet with warm (not hot) water and towel them dry, or use wipes designed for dogs or babies. Protective footwear can also help, but it must fit well and should be removed indoors. “If not properly fitted, it can cause pain and impact blood flow,” Marks says.

JANUARY/FEBRUARY 2022

LET US HELP! Hover your smartphone above to submit questions, or e-mail them to Ask .Martha@meredith.com. Please include your full name, location, and email address. Messages become the property of Meredith Operations Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

—Reporting by Tina Chadha

ALEX POTEMKIN/GET T Y IMAGES (DOG); PIETER ESTERSOHN (PL ANTS)

What’s the best way to clean my baseboards?

Before buying those trendy glasses that filter blue light, take note: Some research has found that the glow emanating from phones and laptops may impact our sleep by disrupting circadian rhythms, but there’s no evidence it damages the eyes. What it may affect, however, is our skin. The short-wavelength, high-energy light has been shown to cause inflammation and free-radical production, which can result in wrinkles, hyperpigmentation, sagging, and even skin cancer, says Birmingham, Alabama, dermatologist Corey L. Hartman. While much of our exposure to blue rays comes from the sun, screens also contribute. The best protection is daily sunscreen containing titanium dioxide or zinc oxide, plus a tint like iron oxide, says Hartman, who adds that ingredients like antioxidants and marine algae can be beneficial, too.

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Everyday FOOD COOK, NOURISH, ENJOY

| PERFECTING A CLASSIC |

Sunday Best Baked ziti can be so much more than a standby family supper. In our refined version, the pasta is stirred into a sausage-studded tomato sauce, then layered, like lasagna, between nutmegscented béchamel and cheeses. The technique pans out beautifully every time.

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

TEXT BY MICHELLE SHIH RECIPES BY LAURYN TYRELL

BAKED ZITI WITH SAUSAGE AND BÉCHAMEL

PHOTOGRAPHS BY LENNART WEIBULL

Chopping the mozzarella instead of grating it results in pockets of cheese in the middle and pools of gooey goodness on top.

MARTHA STEWART LIVING

EVERYDAY FOOD

BAKED ZITI WITH SAUSAGE AND BÉCHAMEL Ingredients 1 pound ziti or rigatoni Kosher salt and freshly ground pepper 5½ cups Tomato Sauce (see recipe, right; or store-bought), divided 4 ounces ParmigianoReggiano, grated (1½ cups) and divided, plus more for sprinkling 1 cup packed fresh basil leaves, chopped, plus more whole leaves for serving Parmesan Béchamel (see recipe, right) 1 pound fresh mozzarella, cut into ½-inch pieces and divided

Prep the Pasta

Tomato Sauce

Preheat oven to 425°. Cook pasta in a pot of salted boiling water about 5 minutes less than package inst ruct ions (so it st ill has some bite in the center and won’t overcook in the oven). Reserve 1 cup pasta water, then drain and rinse noodles under cool water to stop cooking. In a large bowl, toss past a with 3 cups tomato sauce, ½ cup Parmigiano, ½ cup reserved past a water (or up to 1 cup, if sauce is very thick), and basil. Season with salt and pepper.

Fill the Dish

Spread half of béchamel in the bottom of a 3-to-3½-quart baking dish. Top with half of pasta mixture, 1 cup tomato sauce, half of mozzarella, and ½ cup Parmigiano. Layer with remaining past a and 1 cup tomato sauce. Spoon the last of the béchamel evenly on top, followed by remaining mozzarella and ½ cup Parmigiano; top with a few spoons of tomato sauce. Sprinkle with more Parmigiano.

Heat 1 tablespoon extra-virgin olive oil in a pot over medium-high. Add 1 pound sweet or spicy Italian sausage (or a combination), removed from casings, and cook, breaking up with the back of a spoon, until browned in places and cooked through, about 8 minutes. Add 1 tablespoon minced garlic and cook, stirring, until fragrant, about 1 minute. Place a 28-ounce can of whole peeled tomatoes (with their juices) in a bowl and squeeze with your hands to break up. Add to pot along with a 15-ounce can of tomato sauce and ½ cup water (pour water into sauce can and swirl to catch any left inside). Season generously with kosher salt and freshly ground pepper; let simmer until �lavors meld, skimming fat as needed, about 20 minutes. MAKES:

Parmesan Béchamel

Bake and Serve

Place dish on a rimmed baking sheet lined with parchment (to catch spills). Bake, uncovered, until browned in places and bubbly, about 30 minutes. Let cool 20 minutes, top with basil leaves, and serve. ACTIVE TIME:

ABOUT 6 CUPS

1 HR. | TOTAL TIME: 1 HR. 45 MIN. | SERVES: 6 TO 8

“To make it vegetarian, sauté 1 pound chopped mushrooms and a pinch of fennel seeds in ¼ cup oil in place of the sausage.” —senior food editor Lauryn Tyrell

Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Add 2 tablespoons unbleached allpurpose �lour and whisk until combined and lightly toasted, 2 to 3 minutes. Slowly whisk in 2 ½ cups whole milk. Bring to a boil, then reduce heat and simmer, stirring often, until consistency is like slightly thickened cream, 10 to 15 minutes. Remove from heat. Season with kosher salt, ⅛ teaspoon freshly grated nutmeg, and ⅓ cup grated Parmigiano-Reggiano. Press plastic wrap directly on surface to prevent a skin from forming. MAKES:

ABOUT 2 CUPS

Super-Speedy Ziti This weeknight winner calls for store-bought sauce and skips the béchamel, which translates to much less time and effort (and one fewer pot to clean). Preheat oven to 425°. Cook 1 pound sweet or spicy Italian sausage, removed from casings, in 1 tablespoon extra-virgin olive oil in a large ovenproof skillet, breaking up with the back of a spoon, until browned, about 8 minutes. Stir in 3 cups storebought marinara sauce (we like Rao’s) and 1 cup water. Season with kosher salt and freshly ground pepper; simmer 10 minutes. Meanwhile, cook 12 ounces ziti or rigatoni in a pot of salted boiling water until al dente, about 2 minutes less than package instructions. Reserve ½ cup pasta water; drain. Add pasta, reserved pasta water, 1 cup chopped fresh basil leaves, and ¾ cup chopped mozzarella to skillet; toss to combine. Season to taste. In a bowl, whisk together ¾ cup ricotta and ½ cup heavy cream; season. Spoon mixture evenly over top of pasta. Sprinkle with another ¾ cup chopped mozzarella and ¼ cup grated Parmigiano-Reggiano. Bake until browned and bubbly and edges begin to crisp, about 20 minutes. Let cool 15 minutes before serving. ACTIVE TIME:

JANUARY/FEBRUARY 2022

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

Only Eggland’s Best gives you eggs with 25% less saturated fat and 6 times more vitamin D No other egg provides 10 times more vitamin E, 6 times more vitamin D, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves. Your love for your family isn’t ordinary, so why serve ordinary eggs? Give them only the best–Eggland’s Best.

Better taste. Better nutrition. Better eggs.®

EVERYDAY FOOD | HOMESCHOOL |

The Pecking Order Eggs are a nearly perfect food—highly nutritious and affordable, 70 calories a pop, and tasty in breakfast, baked goods, and more. Here’s how to read a carton and reap the health benefits. TEXT BY TINA CHADHA

Learn the Lingo These terms denote how the hens live and what they eat. CAGE-FREE These gals walk

freely in an indoor enclosure, with unlimited food and water. FREE RANGE Same as cage-free,

but the hens can venture outdoors once they’re vaccinated and mature (and thus less vulnerable to disease and predators).

Protein is just one plus. In addition to 6 to 8 grams of it each, eggs provide other essential nutrients including vitamin B, immunity-supporting selenium, and choline, which is crucial for cognitive health.

PASTURE-RAISED While not reg-

ulated by the USDA, this term refers to hens that spend most of their life outdoors on open fields, grazing on grass, worms, bugs, and supplemental feed. Look for the “Certified Humane” seal: It means the farms meet standards set by the Humane Farm Animal Care Organization.

Cholesterol is A-OK. Despite packing 185 grams each, eggs don’t negatively impact heart health, new research shows. Per the American Heart Association, people with normal cholesterol levels and healthy diets can eat one a day, and those over 60 can eat two.

CERTIFIED ORGANIC Regulated

by the USDA’s National Organic Program, this means the birds live a free-range lifestyle but eat an organic diet with no pesticides, fertilizers, or chemical additives. OMEGA-3 Hens eat a diet with

flaxseed, algae, or fish oil to boost fatty-acid levels from 47 to 100 milligrams or more per egg. HORMONE-FREE All eggs in the

U.S. are, whether you see this on the label or not. The FDA banned giving hens hormones in the 1950s.

DID YOU KNOW? The color of an egg matches the earlobe of the hen that laid it! Also, all shades are nutritionally equal.

The yolk is your friend. Forty percent of an egg’s protein is in that golden orb, along with its vitamin D, folate, and riboflavin.

Size Guide GET CRACKING Hover your phone camera here for 16 egg-cellent recipes, or visit marthastewart .com/eggrecipes.

JANUARY/FEBRUARY 2022

A chicken’s breed, diet, and age all determine how big her eggs are. If a recipe calls for large (as almost all of ours do) and you have medium or extra-large, beat them and use a kitchen scale to measure the desired amount by weight.

1 large = egg

50 GRAMS

33 white 17 yolk

PHOTOGRAPH BY HANS GISSINGER

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

*These statements have not been evaluated the Food and Drug Administration.This product is not intended to diagnose, treat, cure or prevent any disease.

EVERYDAY FOOD | WHAT’S FOR DINNER? |

The Whole Package If you’ve resolved to eat more balanced, heart-healthy meals this year, store-bought precooked grains are part of your secret to success. In these easy recipes, nutty farro enriches a warm winter salad, brown rice bolsters roasted vegetables, and quinoa upgrades chicken soup, quick. TEXT BY HANNAH DOROUGH RECIPES BY GREG LOFTS

Another shortcut for this dish: Use roasted, peeled beets found in the produce section. You can also swap the shrimp for hard-cooked eggs as your protein.

JANUARY/FEBRUARY 2022

PHOTOGRAPHS BY LENNART WEIBULL

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

WARM FARROAND-WINTERGREENS SALAD

Warm Farro-and-Winter-Greens Salad

Roasted-Veggie and Brown-Rice Bowls

Beef-and-Mixed-Grain Meatballs

Lemony Chicken-Quinoa Soup

For a vegetarian version, serve with hard-cooked eggs in place of the shrimp.

Roasted-Veggie and Brown-Rice Bowls 1 sweet potato (12 ounces), cut into ¼-inch rounds 1 small eggplant (8 ounces), cut into ¼-inch half-moons

4 teaspoons Dijon mustard

8 ounces broccoli florets (from 1 head)

3 tablespoons white-wine vinegar

6 tablespoons extra-virgin olive oil, divided

6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground pepper 12 ounces large shrimp, peeled and deveined (about 24) 1 package (8.5 ounces) ready-to-eat farro (1½ cups) 2 shallots, chopped ( 2/3 cup) 5 ounces power-greens or super-greens salad mix (10 cups) 1 package (8.8 ounces) precooked peeled beets, or 3 small roasted and peeled beets, cut into wedges 3 ounces feta, drained and crumbled (3/4 cup)

1. In a large heatproof bowl, whisk together mustard, vinegar, and ¼ cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm. 2. Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes. Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve. ACTIVE/TOTAL TIME:

15 MIN. | SERVES: 4

Beef-and-Mixed-Grain Meatballs 1 package (8.5 ounces) ready-to-eat whole-grain blend (1½ cups) 12 ounces ground beef (85 percent lean)

½ sweet onion, such as Vidalia, chopped (1½ cups) and divided 1 teaspoon dried oregano Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, minced (2 teaspoons) 3 cups marinara, homemade or store-bought (such as Rao’s) 12 ounces bucatini or thick spaghetti Grated Parmigiano-Reggiano, red-pepper flakes, and arugula, for serving

1. Combine grains, beef, ½ cup onion, oregano, 1½ teaspoons salt, and ¼ teaspoon pepper; form into twelve 1½ -inch balls. Heat a large straight-sided skillet over medium-high; swirl in oil. Add meatballs and cook, turning, until browned in places, 5 to 7 minutes. Add remaining 1 cup onion and garlic. Cook, stirring, until fragrant, 2 minutes. Add marinara; simmer over medium heat, turning meatballs a few times, until cooked through, 8 to 10 minutes. 2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 2 minutes less than package instructions. Reserve ½ cup pasta water; drain. Return pasta to pot and toss with some marinara, thinning with reserved pasta water until sauce evenly clings to pasta. Serve with meatballs and more marinara, cheese, redpepper flakes, arugula, and a drizzle of oil. ACTIVE/TOTAL TIME:

30 MIN. | SERVES: 4

Kosher salt and freshly ground pepper 2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups) 1 bunch scallions (7 to 9), chopped, dark-green tops reserved 2 cloves garlic, minced (2 teaspoons)

1/3 cup tahini 1 teaspoon grated lime zest, plus 3 tablespoons fresh juice Pomegranate arils and toasted sesame seeds, for serving

1. Preheat oven to 375˚. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes. 2. Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes. Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds. ACTIVE TIME:

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

Lemony Chicken-Quinoa Soup 2 pounds bone-in, skin-on chicken pieces, preferably a combination of white and dark meat Kosher salt and freshly ground pepper 1 quart low-sodium chicken broth 2 parsley sprigs, plus more leaves, chopped, for serving 2 thyme sprigs

½ sweet onion, such as Vidalia, chopped (1½ cups) 3 carrots, peeled and cut into thin rounds (1½ cups) 2 celery stalks, thinly sliced (1¼ cups) 1 package (8.8 ounces) ready-to-eat quinoa (1¼ cups)

½ lemon, sliced into very thin rounds, plus 3 tablespoons fresh juice

Extra-virgin olive oil, for drizzling

1. Season chicken with salt and pepper. Place in a pot with broth, parsley and thyme sprigs, and 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate. Strain broth and return to pot along with onion, carrots, and celery. Simmer, covered, until vegetables are tender, about 10 minutes. 2. Remove and discard chicken skin and bones. Shred meat into bite-size pieces; return to pot with quinoa and lemon slices. Simmer until quinoa is warmed through, 2 to 3 minutes. Stir in lemon juice, season, and serve topped with parsley leaves and a drizzle of oil. ACTIVE TIME:

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

Warm Farro-and-Winter-Greens Salad

Family Organizer

EVERYDAY FOOD | START WITH . . . |

HIDDEN GEMS

When summer fruit is beyond your grasp, reach for frozen berries. Bagged within hours of being harvested, they deliver all the bright flavor and nutritional oomph of fresh ones, plus they’re budget-friendly and last for months. Keep a variety on ice, and try the recipes on these pages for a burst of sunshine anytime. TEXT BY LAURYN TYRELL RECIPES BY RILEY WOFFORD

Freezy Does It With these quick moves from our test kitchen, no berry will be left behind. STIR THEM

Mix a handful into oatmeal in the last minute of cooking for added color and flavor. SWAP THEM

Use them in muffins or simple cakes that call for fresh.

Wild blues are hard to find fresh but widely available frozen—and they contain twice the antioxidants of their cultivated cousins.

Tumbled onto vanilla ice cream with slivered almonds, they make a regular sundae downright refreshing.

“I give my kids bowls of ‘frozen-fruit salad.’ The cool, sweet crunch makes it taste like a treat, and I feel good serving them a wholesome snack.” — editorial food director Sarah Carey

JANUARY/FEBRUARY 2022

PHOTOGRAPHS BY LENNART WEIBULL

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

SPRINKLE THEM

1. A Rich and Chewy Treat

3. A Bombshell Breakfast

Peanut-Butter-Oat Drop Cookies With Jam

Berry-Banana Kefir Bowl

Once baked and filled, these can be stored in—and enjoyed straight from—the freezer for up to a month.

Our take on an açai bowl should be thick enough to eat with a spoon. You can substitute buttermilk for the kefir.

Preheat oven to 375°. Beat 4 tablespoons softened unsalted butter, ½ cup packed light-brown sugar, ¼ cup creamy peanut butter, and ¼ teaspoon each baking soda and kosher salt (we use Diamond Crystal) on medium-high speed until light and creamy, 2 minutes. Beat in 1 room-temperature large egg yolk and ¼ teaspoon pure vanilla extract, then 3/4 cup unbleached all-purpose flour just to combine. Scoop into 1-inch balls and roll in ¼ cup quick-cooking oats to coat; place on parchmentlined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with ½ teaspoon Frozen-Berry Jam (see recipe, below). Transfer to a wire rack; let cool completely.

Purée 10 ounces frozen strawberries (2¼ cups), 1 cup unsweetened whole-milk kefir, and 1 tablespoon date syrup in a food processor or highpowered blender until thick and smooth, adding more kefir as needed. Serve in bowls, topped with sliced bananas, granola, unsweetened cocoa powder, and more date syrup.

ACTIVE TIME:

15 MIN. | TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: ABOUT 18

2. A Versatile Preserve

Frozen-Berry Jam 4

Mix into yogurt, spread on ricotta toast, or whisk into vinaigrettes. In a saucepan, combine 10 ounces frozen raspberries (2¼ cups), 1/3 cup sugar, 1 teaspoon fresh lemon juice, and a pinch of kosher salt; bring to a boil over medium-high heat, stirring until sugar dissolves. Cook, stirring often and mashing berries with the back of a spoon, until mixture thickens to a jamlike consistency, 6 to 8 minutes. Strain through a sieve, if desired, then transfer to a heatproof jar and let cool completely. Refrigerate up to 1 week, or freeze up to 3 months. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 15 MIN., PLUS COOLING | MAKES: 1 CUP

ACTIVE/TOTAL TIME:

5 MIN. | SERVES: 2 TO 3

4. A Tangy Supper

Balsamic-and-BerryGlazed Drumsticks The glaze can be made up to two days ahead and refrigerated in an airtight container; return it to room temperature before using. You can brush it on wings, thighs, or pork chops, too. Preheat oven to 400° with a rack in upper third. Season 3 pounds chicken drumsticks with kosher salt and freshly ground pepper, toss with 1 tablespoon extravirgin olive oil, and arrange in a single layer on a foil-lined baking sheet. Roast, flipping once, until golden and cooked through, 45 to 50 minutes. Meanwhile, in a saucepan, bring 1 cup frozen wild blueberries, 2/3 cup balsamic vinegar, ¼ cup honey, and 1 tablespoon chopped fresh rosemary to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced by just more than half, 10 to 12 minutes. Strain (you should have a scant ½ cup); discard solids. Brush chicken all over with glaze and broil until caramelized, about 5 minutes. Serve with remaining glaze, sprinkled with chopped fresh herbs, such as cilantro and mint. ACTIVE TIME:

15 MIN. | TOTAL TIME: 1 HR. SERVES: 6 TO 8

MARTHA STEWART LIVING

A snowy scene at Turkey Hill.

January/February “Yes, let us love winter, for it is the spring of genius.” —Pietro Aretino

PHOTOGRAPH BY EVAN SKLAR

MARTHA STEWART LIVING

The

HEALTHY

Handbook

You probably know the fundamentals of eating well: Get nutrients from real, whole foods; embrace balance and moderation over deprivation; think seasonally and sustainably. But putting these principles into daily practice is easier said than done. How do you work in a fresh, healthy meal? Can it be quick and convenient to prepare? Is eating pasta really a mortal sin? We’ve cut through the confusion to serve up clear solutions for your grocery list, along with delicious recipes you can try as soon as tonight. And yes, there will be snacks—lots of snacks. PHOTOGRAPHS BY RYAN LIEBE | TEXT BY ADRIANA VELEZ | CREATED BY SARAH CAREY AND LAURA REGE

STOCK UP Step one for a supercharged diet: Hit the market. Load your basket with foods that have major health benefits and offer satisfying flavor, like antioxidant-filled pomegranate arils, calcium-loaded feta, über-umami mushrooms, and olive oil, which is packed with good fats.

Get Your Grain On Carbs are often seen as the enemy, but they’re actually our allies. Reams of research show that a diet rich in whole grains—which contain the fiber-and-nutrient-packed germ—can reduce the risk of diabetes, coronary disease, stroke, and some cancers. That’s in part because fiber improves digestion and slows the absorption of sugar in the bloodstream. Whole grains also bring minerals and B vitamins to the plate, says registered dietitian Dawn Jackson Blatner. And a host of studies suggest that the magnesium in whole-grain flour may reduce insulin sensitivity. Even if you avoid gluten for health reasons, options abound; consider the power list below.

PREMIUM PASTA To get the most nutrients from your noodles, look for those made from whole grains, which bring something extra to the table. In the case of this Khorasan-wheat tagliatelle, that’s magnesium, selenium, and potassium. It’s tossed in a kale “pesto” (the greens are puréed with olive oil and cannellini beans until creamy) and topped with sliced almonds for a plantbased protein boost.

More Types to Fuel Up On Another reason to replace white rice, flour, and pasta with whole grains? Ninetyfive percent of Americans don’t get enough of that fiber they’re packed with. Avoid labels that say “pearlized,” a process that strips some of the good stuff. 1 | Amaranth Pop it like popcorn kernels to add crunch (and protein, magnesium, iron, and selenium) to salads. 2 | Black Rice Its dramatic color comes from purple anthocyanins, a kind of antioxidant. 3 | Fonio A drought-resistant type of millet from West Africa, it cooks up fast and fluffy.

5 | Whole-Grain Cornmeal In the Caribbean, it’s sprinkled with pumpkin-pie spices for antioxidant-rich porridge.

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4 | Quinoa A go-to for nutritionists, it also has all nine essential amino acids, making it a complete protein on its own.

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WHOLE-WHEAT TAGLIATELLE WITH CREAMY WHITE-BEAN & KALE SAUCE

Pivot to Plant Proteins Like meat and fish, beans and lentils offer protein to help you build muscles and regulate hormones. But they’re also full of fiber, and more affordable—with less environmental impact—than meat. In fact, “various types of beans are the cornerstone of every longevity diet in the world,” says Daniel Buettner, author of The Blue Zones (National Geographic, 2010), who researches communities where people stay healthy to age 100. Dried legumes (a term covering beans and lentils) may need a soak before cooking; canned can be tossed right into salads or curries. Seek brands labeled “low sodium” or “sodium free”; avoid those with nitrates.

Key Players These mighty morsels will energize you all day. 1 | Chickpeas Each orb contains protein, folate, manganese, and all but one of the essential amino acids. 2 | Sesame, Pumpkin, and Sunflower Seeds Sprinkle them on just about anything to add protein and crunch. 3 | Split, Black-Eyed, and Yellow-Eyed Peas Simmer any of these fiber-laden legumes into hearty stews. 4 | Lentils Toss green ones into a salad, red into a soup, or yellow into a creamy dal—they’re all low in fat and high in vitamin B. But the Le Puy variety of green lentils wins for most protein, at 36 grams a cup. 5 | Tempeh Fermented soybeans pressed into a nutty, chewy cake, this wonder has fiber and healthy prebiotics in addition to protein. You can sear it like steak, crumble it like ground beef, or layer sautéed slices into a sandwich (banh mi, baby!). To learn about its sleek cousin, tofu, see page 46.

CASHEWCHICKPEA SALAD WITH CABBAGE SLAW

SALAD AND THEN SOME Did we say “salad”? This meal is more like a flavor rave, pulsating with color and crunch. It’s also a lesson in synergy. When eaten in combination, vitamin C–rich fruits like mandarin oranges and strawberries help make the iron in greens and nuts more bioavailable. Chickpeas and cashews provide protein, and you should eat at least five servings a week of something cruciferous, like the cabbage in the slaw. This family, which includes kale, broccoli, and bok choy, is rich in vitamins, minerals, and phytonutrients. Cabbage also has glucosinolates, which may help prevent cancer. “Nobody respects cabbage enough,” says Blatner.

Rice and Beans Together they form a complete protein, since each contains amino acids the other lacks. But their relationship isn’t totally codependent. “As long as you eat a varied diet, you don’t need both in one meal,” explains registered dietitian nutritionist Maya Feller, MS, CDN. If you have plant proteins and whole grains on different days, your body combines them. The more types of both you eat, the better. THE BOTTOM LINE ON

Paint Your Plate Sure, we love kale as much as Beyoncé did back in 2014. But in the game of healthy eating, it’s smarter to play the field and strive for variety, especially when it comes to vegetables. So taste the rainbow of earth’s candy, and aim for bold color in each meal. Every veg offers different vitamins and nutrients, and gets its hue from antioxidants: Carotenoids turn produce yellow, orange, and red; flavonoids tint it blue, red, and cream (as in cauliflower); and chlorophyll gives greens their intensity.

ORANGE YOU GLAD Between winter staples like this butternut beauty and summer bounties like zucchini, squashes are abundant year-round. They all contain beta-carotene, which your body converts into vitamin A, which protects vision. But butternut shines brightest: One cup delivers half your daily value of vitamin C, and well over 100 percent of your vitamin A. Here, it rests on a swoosh of pistachio yogurt, which lends tangy creaminess and a double whammy of probiotics and protein.

GET COOKING For 20 more meatless recipes, hover your phone camera here, or go to marthastewart .com/vegetarian.

BUTTERNUTSQUASH ROAST WITH PISTACHIO YOGURT & GRAIN RELISH

Fill Up on Good Fats Oils and fats of all kinds support cell growth, aid in hormone production, and help our bodies absorb the nutrients in produce—but saturated fats raise LDL cholesterol, which can clog our arteries and increase our risk of heart disease and stroke. Instead, eat monounsaturated or polyunsaturated fats, which help lower cholesterol and reduce inflammation (see a smorgasbord of smart sources below). Butter, cheese, and red meat can still be on the table; just keep them to less than 6 percent of your daily calories, per the American Heart Association. That’s 11 to 13 grams a day on a 2,000-calorie diet.

FINEST FISH Jarred extra-virginolive-oil-packed fish turns “tuna salad” into “salade Niçoise,” and upgrades pasta and grain bowls, too. We love Ortiz, Tonnino, and Bela brands for both tuna and sardines.

INSTA-UMAMI Three, six, nine— sesame oil has a balance of all the omega acids. Drizzle the toasted kind on pasta or stir-fries for fragrant, smoky flavor.

Heart Helpers These staples will satisfy your taste buds while assisting your ticker. 1 | Tinned Fish Keep cans of sardines, tuna, trout, salmon, and mackerel on hand so you can easily eat fish twice a week. 2 | Avocados These buttery gems may help fight osteoporosis and offer a high dose of vitamin K, a nutrient linked to bone health.

WINNING TINS Inexpensive and sustainable (no refrigeration means less food waste), canned sardines are lower in mercury than larger fish. For the best taste, choose oil-packed over water.

3 | Nuts They’re triple threats: rich in unsaturated fats (walnuts have the most omega-3s), fiber, and protein. Raw is best; the right portion is a palmful a day. 4 | Nut Butters Pick brands without added sugars; if you’re allergic to tree nuts or peanuts, try sunfloweror pumpkin-seed. 5 | Seed and Plant Oils Replace canola oil with less-processed kinds like extra-virgin olive, avocado, sesame, flaxseed, and grapeseed. 6 | Whole Eggs Yup, eat those yolks. For more on this wonder food, see page 54. 7 | Yogurt It’s full of beneficial fats, plus calcium and probiotics. Greek yogurt has twice the protein and less sugar, too.

Rethink Your Ratios Omnivores, let us help solve your dilemma: If animal proteins are a big part of your diet, downsize them. No need to pull out a food scale; just eyeball your plate and ask, Do I see mostly vegetables, smaller amounts of protein and whole grains, and a smattering of heart-healthy fats? “That’s the new way to do this, people!” says Blatner. Another idea is to replace some turf with surf. A stunning 80 to 90 percent of Americans don’t eat the recommended amount of fish, per the USDA. Omega-3-packed wild salmon can be pricey, but with these enlightened proportions, a pound can easily feed the whole fam—and canned or frozen count, too.

SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI & SALMON

GREEN ENERGY Yes, steaming vegetables is saintly, but roasting renders them irresistibly crunchy and caramelized. These sumptuous broccoli stalks take up almost half the plate—and will disappear in half the time.

WHERE’S THE BEEF? What if you treated a vegetable like a juicy steak? We sliced beets thick and seared them on both sides until crisp but tender. This technique is magic with zucchini cut in half lengthwise and cross-sections of cauliflower, too.

PEP RALLY The dark flecks on this turmeric sauce are dynamite: The piperine in freshly ground pepper increases the bioabsorption of the anti-inflammatory curcumin in turmeric by 2,000 (not a typo) percent. “Don’t skip the pepper!” Blatner says.

Dairy It’s been deified as a calcium-dense building block and demonized as a tummy-troubler. The answer to whether or not it’s good for you? It depends. “I’m a big fan of functional dairy,” says Blatner, meaning foods that deliver extras, like the gut-healthy probiotics in yogurt and kefir, in addition to the calcium and vitamin D of plain old milk. If you love milk, opt for grass-fed, which has more omega-3s. THE BOTTOM LINE ON

Snack on Scrumptious Bites To stay satiated (and scintillated) between meals, follow our simple formula: Pair a fruit or vegetable with a protein, and add a dash of exciting flavor. The cleverly calibrated nibbles here are far greater than the sum of their parts—and beat a handful of pretzels any afternoon of the week. Just one brilliant example: Hard-boiled eggs are nature’s protein bar, Blatner says. Top each half with a mini dollop of pesto, and you’ve invited antioxidants and healthy fats to the 4 p.m. party.

CHIP SWITCH

Spice It Up Here are just two of the infinite ways to dukkah it out. Keep a batch in an airtight container, and use it to coat fish, chicken, or meat before cooking, or dip bread in it after a dunk in olive oil as an appetizer.

PEPITA DUKKAH

HAZELNUT DUKKAH

For our nut-free jicama topping, place 2 tablespoons salted roasted pepitas in a resealable plastic bag and crush with a rolling pin. Add ¾ teaspoon chili powder; sprinkle over the “chips.”

For the green-bean garnish (opposite), coarsely crush ¼ cup toasted hazelnuts, ¼ teaspoon whole toasted cumin seeds, ½ teaspoon whole toasted coriander seeds, ½ teaspoon sumac, and a pinch each of ground cinnamon and kosher salt in a mortar and pestle (or roughly chop it all with a knife).

Caffeine If coffee makes you jittery, cut back. But if you enjoy your cup of ambition, have up to three (early in the day, so they won’t disrupt your sleep). Skip sports drinks and soda—stick to natural sources. Tea’s great, too, says Blatner: “Both have antioxidants.” A recent study found a lower risk of stroke and dementia when people drank two to three cups a day of coffee, three to five of tea, or a combo totaling four to six cups. THE BOTTOM LINE ON

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY L AUR A REGE; PROP ST YLING BY TANYA GR AFF

A crisp, sweet root vegetable with hints of Asian pear, jicama is loaded with prebiotic fiber, which feeds the good bacteria in your gut—and makes it a healthy option to satisfy crunchy cravings. Top thin slices with our allergyfriendly riff on dukkah, a Middle Eastern and Egyptian mix of warm spices, crushed nuts, and seeds that’s been around for centuries. This version swaps out nuts for pepitas; finish with a squeeze of lime for some zesty cool-ranch kick.

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Past Imperfect Provenance doesn’t figure into Anagnopoulos’s purchases. Many of his pieces are umarked, including a favorite plate with Greek imagery that reflects his heritage. He also appreciates defects like the erratic Greek-key border, and the fact that this plate was fixed by a previous owner—a detail he considers a poetic “nod to antiquity.”

Full Service Kostas Anagnopoulos fell in love with English brown-and-cream transferware nearly 30 years ago. He’s especially drawn to items with crazing (subtle surface cracks) and unique lidded dishes, like this Wedgwood Louise tureen. The rectangular Melbourne platter was made by Gildea & Walker; its design is identical to that of a polychrome one at the Metropolitan Museum of Art. The T&R Boote Blackberry pitcher is notable for its delicate spider web, and the Rangoon gravy boat is by manufacturer Emery Burslem.

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Aesthetic Movement transferware swanned out of England more than a century ago, but the bold yet intricately patterned ceramics look amazingly modern today. One passionate East Coast collector dishes on his favorite pieces.

PHOTOGRAPHS BY

Victor Schrager

| TEXT BY

Dan Shaw

Plate Expectations An early-American cabinet with its original seeded-glass doors holds an assortment of dishes. “Whether it has a lot of negative space or a dense pattern, each one demands your attention,” says Anagnopoulos. Spare cylindrical vases and antique glass bottles bring contrast to his display.

Pitcher This An unmarked jug (left) features the branch of a citrus tree with sensuous fruit and leaves. Anagnopoulos treasures the J.D. & Co. Warwick ewer (right) because of its elaborate patterned borders and cartouche of a stag leaping off a cliff to escape a predator.

that time cannot transferware of the time, Aesthetic Movement pieces were inharm,” said Oscar Wilde, the Irish author, fluenced by Japanese art and culture, featuring asymmetrical dandy, razor wit, and leader of the Aesthetic designs and icons like fans, cranes, and chrysanthemums. Movement in Britain (1860–1900). The period was a direct reacOver the past three decades, New York City–based poet Kostas tion to the utilitarian style of the industrial age, and an unabashed Anagnopoulos has amassed an exquisite collection. He and his celebration of art for art’s sake. If you’ve ever gazed in rapture husband, Jesse James, own Pidgin, an antiques shop in Oak at a James Abbott McNeill Whistler painting or a swath of Wil- Hill, New York, and a design consultancy called—you guessed liam Morris wallpaper, you’ve experienced it firsthand. it—Aesthetic Movement. Rather than hunting online, he visits Another transporting example is transferware ceramics. De- antiques fairs and dealers who specialize in English “kitchveloped in the mid-1700s in Staffordshire, England (and later enalia,” a British term for kitchenware. “The ceramics have a produced in other European countries as well), the pottery was certain feel—you need to examine them,” he says, adding that meant for everyday use among the middle class, and named “platters and serving pieces often present the most complex for the technique involved: A design from an engraved and inked iteration of a set’s design.” Pieces generally cost $50 to $300, copper plate was transferred to tissue-thin paper and applied though some can fetch more than $1,000. “I flirt with selling to a clay form, which was then glazed and fired. Unlike the my collection,” says Anagnopoulos. “But then I think, Oh, my pastoral scenes and historical sites depicted on other God, no, I can’t. It’s so great.” Wilde would no doubt agree. EAUT Y IS THE ONLY THING

Lovely Details One of Anagnopoulos’s most prized finds is an unmarked platter with an intricate and very rare allover botanical motif. He adores the Pandora pitcher by Wallis Gimson & Co. for its unusual rectangular form, and often serves fruit and cheese on the unmarked compote (holding grapes) and honeysuckle pedestal plate when he entertains.

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

Layered Look Polychrome, or multicolor, transferware is created by painting additional shades onto a singlecolor object and reglazing it. Here, Anagnopoulos has stacked three unmarked examples.

SHOWSTOPPERS Mounds of Abromeitiella brevifolia, a terrestrial bromeliad native to South America, share the floor with pots of leafless Dioscorea elephantipes, a species from South Africa. The bromeliad’s foliage will eventually creep over the containers, obscuring them. “I’m obsessed with this plant,” says shop co-owner Ryan Hroziencik. “Obsessed!” The D. elephantipes will soon leaf out, but he almost prefers the stark geometry of its dormant form.

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WOOD

BOWLS On a busy stretch of Santa Monica Boulevard in Los Angeles, an unassuming storefront conceals a vast horticultural wonderland. For 50 years, The Tropics Inc. has supplied intriguing and ultra-rare plants to collectors, movie stars, and set designers, and it’s going— and growing—strong. Get happily lost in its maze-like rooms, and meet the artist behind these incredible plantings. PHOTOGRAPHS BY THE INGALLS TEXT BY JOHANNA SILVER

wasn’t always interested in plants. In fact, the Los Angeles native remembers being totally uninterested in them as a child. “We’d be on our way to Disneyland, and suddenly my dad would turn off the road to scope out a nursery,” he says. “It was cruel torture for a kid.” But plant procurement was part of the family business. His father, Ronald J. Hroziencik, had become enamored of all things green back in the late 1960s, while selling junk at swap meets with his college roommate. Now and again, they’d offer a fern or a cactus, and customers scooped them up, so Ronald was always on the lookout. By 1972, the elder Hroziencik was fully focused on horticulture, and opened The Tropics Inc. Ryan spent plenty of time in the Hollywood storefront, though he stuck mostly to the giant heap of dirt they kept in the back for repotting. It was 10 feet tall by 15 feet wide, and was perfect for building tunnels and bunkers for his favorite G.I. Joe action figures. After high school, Ryan enrolled in art school in Chicago, but decided that formal training wasn’t for him and started working at the family shop. This time around, he saw the inventory through a new lens: as art. Following no one’s rules but his own, he began “sculpting” plants. He exposed an African cabbage tree’s root system to see if it could survive (it did). He overwatered a $10,000 boojum tree (it didn’t, dying one heck of an expensive death). He picked up botanical names, and his acquisitions grew increasingly unique. Though he became co-owner in 1998 and is now managing the business, he firmly believes he’s fulfilled his original destiny. “One thousand percent, I make art,” he says. “All day long.” The Tropics’ showroom, now 20,000 square feet, envelops you in another world. It teems with thousands of varieties, including trees and succulents, as well as singular decorative pieces ranging from vintage European planters to a whale skull. Landscape and

YAN HROZIENCIK

interior designers and celebrities, including Martha, come to explore and pluck rare finds for their homes and for movie sets (just one example: Jurassic Park). “This isn’t the place you come to with a shopping list,” Ryan says. The store turns 50 this year, and he is grateful that his dad, still co-owner, stops by every few weeks. He chuckles as he ’fesses up to the scouting detours he now takes with his four kids in tow— though never on their way to Disneyland, he swears. “History sure repeats itself,” he says with a grin. None of his children are interested in the family business, but he’s quick to add a “yet!” to the end of that thought.

GROWTH SPURTS Above: The Hroziencik family has a lot to be proud of these days, including half a century in business and three generations of “shopkeepers.” Here, Ryan and his wife, Carita, stand with their four children, Paul (standing), Naomi (seated, left), Laila, and Benjamin. To the right are Ryan’s father, Ronald, and sister, Melanie.

Opposite: A thicket of container plantings, some weighing as much as eight tons, fills the space inside the store’s front gate. On the left, multiple spiky-trunked Ceiba speciosa trees grow together in an antique sugar kettle. In the center, a sculptural Kalanchoe beharensis twists out of a concrete pot.

WILD THINGS 1. An aged FOCKEA EDULIS, native to South Africa and Namibia, flaunts its bulbous root in a handcrafted ceramic pot. It does best in indirect

sunlight and well-draining soil. During the growing season, let the soil dry out between waterings. When it’s dormant in winter, water only occasionally. 2. Sometimes a plant makes a mutation that can’t be beat. Here, an AEONIUM, usually a rosette-shaped succulent, has instead formed a crest packed with miniature variegated leaves. 3. Ryan can pot up a plant composition on the spot for a client, while other plantings take several months or a year of growing before he considers them finished. Here, he densely planted approximately 20 PILEA PEPEROMIOIDES, aka Chinese money plants, in a low bowl. The grouping reminds him of a pond filled with lily pads. 4. Native to Botswana and South Africa, this rare TROCHOMERIA MACROCARPA (dormant here) is actually in the same family as cucumbers and melons. It will produce long vines during its growing season. 5. Ryan refers to this South African ADENIA GLAUCA, also shown in its dormant state, as his “Jack and the Beanstalk” plant for its ability to rapidly shoot out vines up to 12 feet long when it begins growing in spring and summer. 6. A group of F. EDULIS huddle in an iron bowl. “This species is crazy-hardy,” says Ryan. “I can hack it down to practically nothing, and it still grows.” A customer once remarked that this arrangement looks like five dancing ladies, and now that’s all Ryan sees.

ST YLING BY KEVIN SHARKEY

GREEN ROOM Mounted staghorn ferns cover the back wall of one area in the shop. A most unusual Ficus microcarpa sits center stage in a shallow ceramic bowl. Ryan has been keeping its size contained, as with a bonsai, by pruning and shaping it for months. It has a tangle of lateral roots that form out of the branches and drape downward. The bulbous specimens around it are dormant F. edulis.

SKILLET PA N C A K E for TWO Makes one jumbo flapjack.

Flipping Delicious Is there a more romantic breakfast than a pancake for two? It’s the morning equivalent of cozying up with a bowl of popcorn on movie night. This oversize blueberry version is infinitely adaptable, too. Stir in either buttermilk or a combo of milk and yogurt for a kick of tangy flavor, and sub in just about any fruit. The result is a skilletsize, super-airy, crispy-edged delight. For all the recipes in this story, see page 100.

small indulgences Not every baking project needs to be a big production. Sometimes, you just want to share a little something sweet with your sweeties. These brilliantly scaled-down recipes yield just enough treats for an afternoon indulgence, a hump-day dessert, or a Sunday brunch à deux. Freshness and satisfaction are guaranteed. PHOTOGRAPHS BY DAVID MALOSH TEXT BY JENNY COMITA RECIPES BY LAURYN TYRELL

BUTTERMILK BISCUITS with WHIPPED HONEY Makes four big, flaky squares.

Lofty Goals A universal truth about biscuits: They’re always best straight from the oven. Our classic one-bowl recipe comes together in a flash, no cutter required, and makes four pillowy portions, with no leftovers to reheat (to less fluffy results) later. Top one with whipped salted butter and creamed honey, or make scrambled eggs a special event. Transform a chicken dinner—or just relish the pure comfort on its own.

Hot Dates Sliced almonds and crushed store-bought amaretti—cookies made from almond flour and egg whites—double the nutty flavor of these crisps, which each serve one or two people. Silky pears bring the sweetness, and cranberries (fresh or frozen) keep things interesting with their mouth-puckering punch. A scoop of vanilla ice cream melting into the crags is, of course, a welcome addition.

PEAR and C R ANB ERRY AMARETTI CRISPS Makes two diminutive desserts.

BIG, CHEW Y LEMONSTR AWB E R RY COOKIES Makes six extra-large treats.

Strawberry Short Takes A half dozen XL cookies are an ample afternoon indulgence to serve a handful of friends. These lemony confections—which get their rosy hue from crushed freeze-dried berries—are a masterful mash-up of snickerdoodles and coconut macaroons. They’re also a textural triumph: chewy in the middle (thanks to whipped egg white in the batter), with crispy edges and a crunchy coating of sanding sugar.

C E L E B R AT I O N CUPCAKES

Baby Cakes Commemorate getting to Wednesday with a mini-batch of creamcheese-frosted cupcakes. The beguiling beauties are wondrously light and tender, due to the recipe’s reverse-creaming technique: Rather than beating together softened butter and sugar first, you add melted butter to a flour-sugar mixture, limiting gluten development, which produces an ultra-fine, plush crumb. For optimum lift, bake them in a full-size pan, skipping every other cup to allow for extra air circulation.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY TANYA GR AFF

Makes a party of six.

Eight Is Enough To satisfy a serious chocolate craving whenever the mood strikes, bake a half-batch of brownies in a standard loaf pan, and make each one really count. Inspired by buckeye candies—an old-fashioned confection of chocolate- dipped peanut-butter fudge—these are run through with a ribbon of rich peanut-butter cream that takes on a caramel flavor in the oven. To ensure that coveted crackly top, mix the batter until it’s glossy.

LOAFPA N BUCKEYE BROWNIES Makes eight bars.

EYE FOR STYLE

Tai Rittichai, a talented jewelry designer originally from Thailand, built her business with impeccable taste, patience—and lots of international flights and strategic partnerships. The same holds true of her stunning SoCal home. PHOTOGRAPHS BY LAURE JOLIET | TEXT BY CHRISTINE LENNON

So Happy Together A harmonious mix of old and new gives Rittichai’s living room a layered, collected, and comfortable look. The sofa was custommade by BDDW; the vintage table is by Poul Kjaerholm; and the chairs are a reproduction of a Hans Wegner design (in front of the window) and originals by Ligne Roset (in leather, left) and Bruno Mathsson (right). The walls throughout the house are painted Farrow & Ball Wevet. Opposite: Rittichai sits on an Axel Hjorth bench beneath a Joslyn Lawrence photograph printed on vintage Japanese newspaper. She bought it from the artist, whose work is now available at Nickey Kehoe, a home-design store in Los Angeles.

IF TAI RITTICHAI HAD TO PICK a

favorite room in her elegant 1920s Tudor home in San Marino, California, it would be the kitchen. The warm and inviting space is a busy hub for three generations of her family. Friends flock to the island when she entertains; her two young sons do their homework there; and her mother, Somsiri, a talented cook, can usually be found there preparing delicious dishes originating from her native Thailand. Style-wise, it also spans nations: There are Belgian farmhouse chairs and Swedish Hans-Agne Jakobsson sconces, and the walls are coated in Farrow & Ball paint from England. It encapsulates the distinct aesthetic that Rittichai and the interior-designer couple Cy and Genevieve Carter created

together over several years, starting in 2017. And it tells the story of her life, from an extremely modest childhood in Bangkok to her soaring success as a globe-crossing business owner. “I met Cy and Genevieve through my friend Zubair Ahmadi, who runs Amadi Carpets, in West Hollywood,” says Rittichai through a translator. “I had been buying rugs from him for a few years, and he knew Carter Design from their days at Commune Design [a renowned L.A. firm]. I also learned that Cy had been associated with Galerie Half, a shop where I have bought many items. When he first came over, I could tell he understood what I had already done and had the vision to help me finish it.” Cy, a talented Texan known for his refreshing lack of

Hearth and Soul Left: The custom kitchen island—made of cerused oak with a soapstone top—is where you’ll often find Rittichai’s mother, Somsiri, preparing dishes with produce like passion fruit, citrus, and herbs she grows in the back garden. Both hanging light fixtures are from Nickey Kehoe, and the vintage wall sconces are by Hans-Agne Jakobsson. They have this “fantastic green patina,” says Rittichai, and were designed for outdoor use. Right: Thoughtful built-ins like this coffee nook hide appliances and offer extra storage. Below: Cy found the Belgian farmhouse dining chairs on 1stDibs “for a steal,” and the vintage table at Galerie Half.

pretension, remembers things slightly differently. “Tai and I spoke on the phone, then decided an in-person meeting would be helpful,” he says. “So I went to her house in San Marino, and I couldn’t believe it.” Rittichai was in the midst of a chaotic renovation, with oak flooring from Exquisite Surfaces stacked in the garage and pedigreed midcentury European furniture piled in the attic. She had acquired the latter over several decades of scouring Parisian flea markets and putting her finds in storage until she had enough to fill a shipping container to send home. The scene was overwhelming, but Cy saw through it: “I thought, Oh, I know where she wants to go. She has really good instincts.”

Cy also found Rittichai’s personal story inspiring. When she was very young, she was sent to live with her grandparents so her mother could work as a cook outside of Bangkok, preparing food and packing it up to sell at markets. Rittichai and her sister only saw her during school holidays. As teens, the siblings made and sold hair accessories, bags, and T-shirts at local flea markets to earn money, and somehow Rittichai managed to save enough to come to the United States, where she worked a variety of jobs (janitor, dishwasher, table busser) to put herself through college and business school. After graduating, she began designing jewelry and sold her chic, well-priced pieces at the Santa Monica flea market, then through showrooms on both coasts, before

How Suite It Is Left: A simple bed frame by Kalon, a design studio in Los Angeles, is the centerpiece of Rittichai’s bedroom. The custom headboard is upholstered in olive velvet, and two pillows from L.A. textile designer Pat McGann, both covered in antique textiles, add texture and femininity. Right: Built-in closet drawers with leather pulls are lined with trays to hold Rittichai’s personal jewelry collection. Below: Swaths of Calcutta marble, encaustic-cement floor tiles and brass fixtures from Waterworks, and a pink upholstered bench from Nickey Kehoe turned the primary bathroom into a luxurious retreat.

Left: A glass-enclosed curio cabinet holds many of Rittichai’s treasures, including favorites from her collection of rabbit paintings and sculptures (tai means “bunny” in Thai), which she’s hidden like Easter eggs throughout the house. Above: Rittichai’s sons share a room outfitted with RH bunk beds painted in Farrow & Ball Lulworth Blue (a custom shade) and a vintage desk and storage unit from a Paris flea market. The striped vintage rug is from the Los Angeles store Amadi, and the blanket on the top bunk is by Pendleton. Right: Metal Windsor chairs from Nickey Kehoe and an antique table with a stone top sit under passion-fruit vines on a patio, making outdoor entertaining a breeze.

ART DIRECTION AND ST YLING BY MEL AÑIO GOME Z

Color Her World

opening her first store in Manhattan’s Nolita neighborhood. down to open up the home’s choppy layout and expand rooms. Today, she runs an international company with multiple factories Serene paint colors and sculptural plants were chosen to compleand wholesale clients, including Anthropologie and Neiman ment the furnishings, making it even more welcoming. Marcus. Her U.S. workforce is made up entirely of women. “My style is a mix of French and Italian modern, mixed with As a self-made CEO, she was reluctant to seek help with her Californian ease,” says Rittichai. “It’s more about the objects themhouse, so the Carters started slowly. Their first project was hang- selves than knowing their provenance or designer. I can fall in ing a gallery wall in the living room that mixed 19th-century love just as easily with something that costs ten dollars as somepaintings with drawings by her boys, and installing a tailored thing that costs ten thousand.” Cy Carter says the finished rooms Atlantic-blue BDDW sofa. Then, with help from her friend at remind him of photos he’s seen of Picasso’s work space, where Amadi, they found a 1920s rug from Khotan with perfect dimen- “nothing was set or perfect,” and chairs moved from room to room sions for the long, narrow room. “Once we finished that, I think as needed. “Tai is very artistic, and she had this way she wanted Tai began to trust us,” Cy says. In short order, walls were coming to live,” he says. “Now her house reflects that creativity.”

The Workbook | RECIPES FROM THIS ISSUE |

Treat your sweethearts to Martha’s mini valentine cakes topped with Swiss-meringue buttercream. For the recipe, see opposite page.

JANUARY/FEBRUARY 2022

PHOTOGRAPH BY JOHNNY MILLER

Recipe Index

MADE WITH LOVE PAGE 15

STARTERS, SALADS & SIDES Buttermilk Biscuits With Whipped Honey 101 Cheesy Lentiland-BlackBean Nachos 99 MAINS Baked Ziti With Sausage and Béchamel 52 Balsamic-andBerry-Glazed Drumsticks 59 Beef-andMixed-Grain Meatballs recipe card Berry-Banana Kefir Bowl 59 ButternutSquash Roast With Pistachio Yogurt and Grain Relish 100 CashewChickpea Salad With Cabbage Slaw 99 Lemony ChickenQuinoa Soup recipe card Puff-Pastry Waffle Hearts (Puffles) 98 RoastedVeggie and Brown-Rice Bowls recipe card Seared Beets With TurmericTahini Broccoli and Salmon 100 Skillet Pancake for Two 100 Super-Speedy Ziti 52 Warm Farroand-Winter-

Greens Salad recipe card Whole-Wheat Tagliatelle With Creamy White-Beanand-Kale Sauce 99 BEVERAGES Champurrado 21 DESSERTS Big, Chewy Lemon-Strawberry Cookies 101 Celebration Cupcakes 102 Loaf-Pan Buckeye Brownies 102 Peanut-ButterOat Drop Cookies With Jam 59 Pear-andCranberry Amaretti Crisps 101 Raspberryand-CustardFilled Vanilla Heart Cake 98 Roberta Heart Cakes With Buttercream 97 OTHER Frozen-Berry Jam 59 No-Fuss Pastry Cream 98 Parmesan Béchamel 52 Silky CrèmeFraîche Whipped Cream 98 SwissMeringue Buttercream 97 Tomato Sauce 52

3. In a heatproof bowl, combine

eggs and granulated sugar. Place over (but not in) pot of simmering water and whisk until sugar has dissolved and mixture is warm to the touch. Transfer to a mixer fitted with the whisk attachment and beat on mediumhigh speed until mixture is thick, fluffy, and almost doubled in volume, about 3 minutes (or, if not using a stand mixer, you can beat with a hand mixer directly over the heat). 4. Whisk cream with confection-

Roberta Heart Cakes With Buttercream We like the Fox Run Linked Heart four-inch pan, and the Bakerpan eight-cavity silicone mini-cake pan, both available at Amazon.com. Nonstick cooking spray, for pans 1 teaspoon instant espresso 2 tablespoons hot water 5 ounces semisweet chocolate, finely chopped (1¼ cups) 2 tablespoons dark rum, such as Myers’s 2 large eggs, room temperature 3 tablespoons granulated sugar

1/3 cup heavy cream 1 tablespoon confectioners’ sugar 1 teaspoon pure vanilla extract Swiss-Meringue Buttercream or Silky Crème-Fraîche Whipped Cream (recipes follow) 1. Preheat oven to 300°. Spray the

hollows of a 5-cup heart-shaped nonstick cake pan or an 8-cup silicone mold with cooking spray. If not using silicone mold, line bottoms with parchment. 2. In a medium heatproof bowl,

dissolve espresso in hot water. Add chocolate and rum and place over (but not in) a pot of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat; let cool slightly.

ers’ sugar and vanilla until soft peaks form. Fold chocolate mixture into egg mixture, then gently but thoroughly fold in whipped cream. 5. Divide mixture among hollows

of prepared pan (about ½ cup per hollow for 5-cup; about 1/3 cup for 8-cup). Place filled pan in a large roasting pan on middle rack of oven. Add boiling water to roasting pan to come halfway up sides of cake pan. Bake until a tester inserted in centers comes out clean, 40 to 50 minutes. 6. Remove from oven and let cool

completely in water bath. Remove from water, cover, and refrigerate at least 4 hours and up to 24 hours. Just before serving, dip bottom of pan in warm water to loosen, about 1 minute. Run a small offset spatula around edges of cakes, then lift each out of pan; or cover with a platter and invert to remove. Remove parchment (if using). Use a pastry bag fitted with desired tip (Martha used a variety of star and leaf tips) to

pipe buttercream or whipped cream onto cakes. Serve immediately. | TOTAL TIME: 5 HR. 15 MIN., PLUS COOLING | MAKES: 5 TO 8 ACTIVE TIME: 35 MIN.

Swiss-Meringue Buttercream 5 large egg whites 1 cup plus 2 tablespoons sugar Pinch of kosher salt 4 sticks unsalted butter (1 pound), cut into tablespoons, room temperature 1½ teaspoons pure vanilla extract

1. Combine egg whites, sugar,

and salt in the heatproof bowl of a mixer set over (but not in) a pot of simmering water. Whisk constantly until mixture is warm to the touch and sugar has dissolved (it should feel completely smooth when rubbed between your fingertips). 2. Attach bowl to mixer fitted

with the whisk attachment. Starting on low speed and gradually increasing to mediumhigh, beat until stiff peaks form. Continue beating until mixture is fluffy, glossy, and completely cool (test by touching bottom of bowl), about 10 minutes. 3. Reduce speed to medium-low

and add butter, a few tablespoons at a time, beating well after each addition. Beat in vanilla. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula and continue beating until completely smooth. Keep buttercream at room temperature if using the same day. If not, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature

MARTHA STEWART LIVING

The Workbook and beat with paddle attachment on low speed until smooth again, about 5 minutes. ACTIVE/TOTAL TIME: 20 MIN. MAKES: ABOUT 5 CUPS

Silky Crème-FraÎche Whipped Cream The small amount of gelatin in this frosting makes it silky-smooth and a dream to work with.

½ 1½ 1/3 ½ ½

teaspoon unflavored gelatin cups heavy cream, divided cup confectioners’ sugar teaspoon pure vanilla extract cup crème fraÎche

1. Sprinkle gelatin over 1 table-

spoon cold water; let stand 5 minutes. Meanwhile, heat ¼ cup heavy cream in a small pot over medium until bubbling around edges. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until dissolved. Stir mixture into remaining 1¼ cups heavy cream. Refrigerate until cold and beginning to set, at least 2 hours or, covered, up to 2 days. 2. Add confectioners’ sugar to

cream mixture and whisk to soft peaks. Whisk in vanilla and crème fraîche. Refrigerate until firm but still silky, at least 1 hour, or, in an airtight container, up to 1 day. | TOTAL TIME: 3 HR. 10 MIN. | MAKES: ABOUT 3½ CUPS

ACTIVE TIME: 5 MIN.

1¾ cups cake flour (not selfrising), plus more for pan 1¾ teaspoons baking powder

¾ teaspoon kosher salt (we use Diamond Crystal) 4 large eggs, room temperature 1¼ cups sugar

½ vanilla bean, split and seeds scraped (optional)

½ cup crème fraîche or sour cream

¼ cup whole milk, room temperature 1 teaspoon pure vanilla extract 1½ cups No-Fuss Pastry Cream (recipe follows)

¾ cup heavy cream 18 ounces fresh raspberries (3 packages; about 4 cups) Silky Crème-Fraîche Whipped Cream (see recipe, left)

1. Preheat oven to 325°. Spread

coconut in a single layer on a rimmed baking sheet and bake until dry but not browning, about 5 minutes. Remove from oven and let cool completely on sheet. 2. Increase oven temperature

to 350°. Butter a 10-by-2-inch heart-shaped cake pan. Line bottom with parchment, butter parchment, and dust with flour, tapping out excess. Stir together flour, baking powder, and salt. In a heatproof bowl set over (but not in) a pot of simmering water, whisk together eggs, sugar, and vanilla seeds until sugar has dissolved and mixture is warm. Remove from pot and beat on high speed until thick and pale, about 4 minutes. Add flour mixture; whisk just to combine. Add butter; whisk to combine. Add crème fraîche, milk, and vanilla extract; whisk to combine.

3. Scrape batter into prepared

pan, smooth top, and bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then invert onto rack, remove parchment, and let cool completely. Cake can be made ahead to this point, wrapped in plastic, and stored at room temperature up to 1 day. 4. Whisk pastry cream to lighten,

then whisk heavy cream to stiff peaks. Fold whipped cream into pastry cream. Using a serrated knife, split cake in half horizontally. Use a 4½-to-5-inch heartshaped cutter to cut out center of bottom layer. Spread a thin layer of cream mixture (about 1 cup) over other (uncut) layer, then arrange about 2 ¾ cups berries over cream, covering entire layer. Dollop about 1½ cups more cream mixture over berries, spreading with an offset spatula to cover. Place cut-out layer on top, bottomside up. Fill heart-shaped hollow with remaining cream mixture. Refrigerate at least 2 hours or, covered, up to 24 hours.

1 cup sweetened shredded coconut 1 stick unsalted butter, melted and cooled, plus more, softened, for pans

JANUARY/FEBRUARY 2022

2 cups whole milk 2 tablespoons unsalted butter, softened

In a medium saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks and vanilla seeds (if using), then milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute, stirring constantly, then remove from heat and stir in butter and vanilla extract (if using). Pass through a fine-mesh sieve into a heatproof bowl. Cover with plastic wrap, pressing it directly onto surface of pastry cream (to prevent a skin from forming). Refrigerate at least 2 hours and up to 2 days. | TOTAL TIME: 2 HR. 10 MIN., PLUS COOLING | MAKES: 1⅔ CUPS ACTIVE TIME: 5 MIN.

GOOD THINGS PAGE 19

crème-fraîche whipped cream. Sprinkle border with coconut. Arrange remaining 1¼ cups berries over cream mixture in heartshaped hollow. Refrigerate at least 1 hour or, covered, up to 8 hours. MIN. | TOTAL TIME: 3 HR. 50 MIN., PLUS COOLING SERVES: 10 TO 12 ACTIVE TIME: 50

Puff-Pastry Waffle Hearts (Puffles) These are great with or without fillings, but in lieu of the chocolatehazelnut spread, you can stuff them with peanut butter, dulce de leche, or more chopped berries. Unbleached all-purpose flour, for dusting 1 sheet (about 14 ounces) allbutter puff pastry, such as Dufour, thawed completely in refrigerator

No-Fuss Pastry Cream ½ cup sugar ¼ cup cornstarch ¼ teaspoon kosher salt (we use Diamond Crystal) 4 large egg yolks

scraped, or 1 teaspoon pure vanilla extract

5. Frost top and sides of cake with

Raspberry-and-CustardFilled Vanilla Heart Cake For this recipe we used Wilton’s 10-inch heart-shaped aluminum pan, available at Amazon.com.

½ vanilla bean, split and seeds

¼ cup chocolate-hazelnut spread, such as Nutella Strawberries, halved if large, and warmed pure maple syrup, for serving

Preheat a nonstick waffle iron according to manufacturer’s instructions. Dust a clean work surface with flour and roll out pastry to flatten creases; cut in half crosswise. Dollop chocolatehazelnut spread by the teaspoon onto one piece of dough, spaced 2 inches from edges of dough and 2 inches apart. Brush between dollops with water, then top with second piece of dough, pressing gently between dollops to seal. Center a 2½-inch heart-shaped cookie cutter over dollops and stamp out shapes. Freeze 5 minutes. Cook in waffle iron until puffed and golden, 5 to 6 minutes. Serve with strawberries and syrup. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4 TO 6

3 tablespoons chili powder Kosher salt (we use Diamond Crystal) and freshly ground pepper

The lentil mixture can be made up to three days ahead and stored in an airtight container in the refrigerator. Use sturdy chips that can support all the toppings, such as Siete or Vista Hermosa. 8 ounces portobello-mushroom caps, chopped (3 cups) 1 tablespoon extra-virgin olive oil 1 red onion, chopped (1½ cups) and divided 3 cloves garlic, minced (1 tablespoon) 1 serrano chile, ribs and seeds removed, finely chopped (2 tablespoons), plus more, sliced, for serving

PAGE 62

1 cup brown lentils, rinsed 1 can (15 ounces) crushed fire-roasted tomatoes 1 can (15 ounces) black beans, drained and rinsed 1 bag (1 pound) tortilla chips 8 ounces cheddar or Monterey Jack, or a combination, shredded (2 cups) Chopped tomatoes, fresh cilantro leaves, and lime wedges, for serving

1. Preheat oven to 375°. In a

medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they’re browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes. Add chili powder, 1¾ teaspoons salt, and ¼ teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper. 2. Spread half of tortilla chips in

Cheesy Lentil-and-BlackBean Nachos

THE HEALTHY HANDBOOK

an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining ½ cup onion, and sliced chile; serve immediately with a squeeze of lime. ACTIVE TIME: 15 MIN. SERVES: 8

| TOTAL TIME: 50 MIN.

4. Pour blended kale sauce back

into skillet and bring to a simmer over medium-high heat, stirring frequently. Add pasta and cook, tossing, until coated and sauce has thickened slightly, 1 to 2 minutes more. (If sauce thickens too much, add more water, 1 tablespoon at a time.) Season with salt and pepper. 5. In a bowl, combine cheese,

Whole-Wheat Tagliatelle With Creamy White-Beanand-Kale Sauce ½ cup sliced almonds (2 ounces)

¼ cup extra-virgin olive oil,

parsley, toasted almonds, and lemon zest. Sprinkle half of cheese mixture over pasta and serve remainder on the side. Drizzle pasta with more oil and serve. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4

plus more for drizzling 4 cloves garlic, thinly sliced 1 small bunch (8 ounces) curly-leaf kale, stems and ribs removed, torn into bite-size pieces (4½ packed cups) 1 can (15 ounces) cannellini beans, drained and rinsed 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper 12 ounces Khorasan-wheat tagliatelle, such as Kamut, or other wide wholegrain pasta 1 ounce Parmigiano-Reggiano, finely grated (1 cup)

½ cup packed fresh parsley leaves, finely chopped

1. Preheat oven to 350°. Spread

almonds in a single layer on a rimmed baking sheet and toast until fragrant and golden, 10 to 12 minutes. 2. Heat oil in a large straight-

sided skillet over medium-high. Add garlic and cook, stirring, until light golden, about 1 minute. Add kale and cook, tossing, until bright green, about 1 minute. Scrape mixture into a blender (reserve skillet). Add 1 cup water, beans, and lemon juice to blender; purée until smooth and creamy, about 1 minute. Season with salt.

Cashew-Chickpea Salad With Cabbage Slaw CASHEW-CHICKPEA CRUNCH

2 tablespoons creamy cashew butter, such as Fix & Fogg 1 tablespoon extra-virgin olive oil 1 tablespoon white or yellow miso 1 tablespoon reduced-sodium tamari 1 tablespoon finely grated fresh ginger (from a 1½ -inch piece) 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry 1 cup raw cashews, coarsely chopped (5 ounces) 3 tablespoons sesame seeds

3. Meanwhile, cook pasta in a

large pot of salted boiling water until al dente, 1 minute less than package instructions. Drain.

MARTHA STEWART LIVING

The Workbook 4. In a food processor, purée

2. Season salmon with salt and

2 tablespoons toasted sesame oil

pistachios with yogurt until mostly smooth, 1 to 2 minutes. Season with salt and pepper. Spread pistachio-yogurt mixture on a platter and arrange squash on top. Top with farro relish; drizzle with more oil and serve.

pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.

2 tablespoons extra-virgin olive oil

| TOTAL TIME: 1 HR. 25 MIN. | SERVES: 4 TO 6

3. Meanwhile, heat a large,

SALAD

¼ cup unseasoned rice vinegar 2 teaspoons finely grated fresh ginger (from a 1-inch piece)

Kosher salt and freshly ground pepper 5 cups finely shredded Savoy or red cabbage, or a combination 5 medium radishes (2 ounces), trimmed and julienned ( ¾ cup)

½ cup packed fresh cilantro leaves and thin stems, coarsely chopped 6 small mandarin oranges (about 12 ounces total), peels and pith removed, separated into segments 1. Cashew-chickpea crunch:

Preheat oven to 425°. In a bowl, whisk together cashew butter, olive oil, miso, tamari, and ginger. Add chickpeas, cashews, and sesame seeds; toss to combine. Spread in an even layer on a rimmed baking sheet. Roast, stirring occasionally, until crunchy and golden, 13 to 15 minutes. Let cool completely. 2. Salad: Meanwhile, in a large

bowl, whisk together vinegar, ginger, sesame oil, and olive oil. Season with salt and pepper. Add cabbage, radishes, and cilantro; toss to coat. Fold in mandarins and season. Serve salad topped with chickpea crunch. ACTIVE TIME: 40 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 6

ACTIVE TIME: 40 MIN.

Butternut-Squash Roast With Pistachio Yogurt and Grain Relish 1 medium butternut squash (2 pounds, 4 ounces), halved, seeds removed 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling 2 small shallots (2 ounces total), 1 thinly sliced, 1 finely chopped 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and freshly ground pepper

½ cup farro 2 tablespoons sherry vinegar

½ teaspoon Aleppo-style pepper

1/3 cup pomegranate arils ¼ cup packed fresh parsley leaves, chopped 1 tablespoon capers, chopped

½ cup raw pistachios ¾ cup plain Greek yogurt 1. Preheat oven to 425°. Arrange

squash, cut-sides up, in a 9-by13-inch baking dish; drizzle with 1 tablespoon oil, sprinkle with sliced shallot and thyme, and season with salt and pepper. Roast until thickest part of flesh is easily pierced with the tip of a knife, 1 hour to 1 hour, 10 minutes. 2. Meanwhile, bring a saucepan

of salted water to a boil. Add farro and cook until tender but still slightly chewy, 20 to 25 minutes. Drain. 3. In a bowl, whisk together

remaining 4 tablespoons oil, vinegar, and Aleppo-style pepper until well combined. Stir in warm farro, pomegranate arils, parsley, capers, and chopped shallot. Season with salt and pepper.

100

JANUARY/FEBRUARY 2022

heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate. 4. In a bowl, whisk together tahini,

Seared Beets With Turmeric-Tahini Broccoli and Salmon 2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling Kosher salt and freshly ground pepper

lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 45 MIN.

SERVES: 4

SMALL INDULGENCES

4 pieces (each 4 ounces) skinon salmon fillet, preferably wild Alaskan

PAGE 82

4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into ½ -inch-thick rounds 2 tablespoons tahini 2 tablespoons fresh lime juice 1 small clove garlic, grated ( ¼ teaspoon)

¾ teaspoon ground turmeric 2 scallions, thinly sliced ( ¼ cup), for serving 1. Preheat oven to 425°. Toss

broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.

Skillet Pancake for Two You can use ½ cup buttermilk or plain kefir in place of the yogurt and milk. 2 tablespoons unsalted butter, plus more for serving

¼ cup plain yogurt (not Greek) ¼ cup whole milk 1 large egg 3 tablespoons sugar

¾ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt (we use Diamond Crystal)

¾ cup unbleached all-purpose flour

½ cup fresh blueberries, plus more for serving 4 teaspoons vegetable oil Pure maple syrup, for serving 1. Melt butter in a small (8-inch)

nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries. 2. Heat oil in skillet over medium

(a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes. Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries. ACTIVE TIME: 15 MIN.

mixture to evenly coat, then work between your fingers to incorporate butter into mixture. 2. Drizzle buttermilk over flour-

butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to a parchmentlined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten into a 5-by7-inch rectangle, about ¾ inch thick. Fold dough in half, turn 90 degrees, and fold again. Press into a 5-inch square, about 1 inch thick. Use a serrated knife to cut into 4 equal biscuits and separate, so there are a few inches between formed biscuits. Brush tops with buttermilk. 3. Bake until biscuits are puffed

and golden and hollow-sounding when tapped on bottoms, 16 to 20 minutes. Transfer to a basket lined with a clean kitchen towel to keep warm. Serve with honey and salted butter. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 35 MIN.

MAKES: 4

Buttermilk Biscuits With Whipped Honey

2 teaspoons sugar

½ teaspoon kosher salt (we use Diamond Crystal) 1¼ teaspoons baking powder

¼ teaspoon baking soda 6 tablespoons cold unsalted butter, cut into pieces

½ cup cold buttermilk, plus more for brushing Whipped honey and salted butter, for serving 1. Preheat oven to 450°. In a large

bowl, whisk together flour, sugar, salt, baking powder, and baking soda. Toss butter into flour

1/3 cup fresh or frozen cranberries, thawed and drained if frozen 2 tablespoons granulated sugar Pinch of ground cinnamon Pinch of kosher salt 1 tablespoon fresh lemon juice 1 teaspoon cornstarch Vanilla ice cream or crème fraîche, for serving (optional) 1. Topping: Using your hands,

mix together almonds, cookies, butter, brown sugar, and salt until butter is evenly distributed and mixture is crumbly. Refrigerate until cold, about 30 minutes.

flour

¼ teaspoon baking soda ¼ teaspoon kosher salt (we use Diamond Crystal)

2/3 cup unsweetened coconut flakes, such as Bob’s Red Mill 4 tablespoons unsalted butter ( ¼ cup), softened

¼ cup granulated sugar ¼ cup light-brown sugar 1 teaspoon packed lemon zest, plus 1 tablespoon fresh juice 1 large egg, separated

1/8 teaspoon pure almond or vanilla extract

½ cup freeze-dried strawberries

1/3 cup sanding sugar, for rolling

1. Preheat oven to 350°. Whisk

In a bowl, mix together pears, cranberries, granulated sugar, cinnamon, salt, and lemon juice. Stir in cornstarch to combine. Transfer to a mini pie dish (about 6 to 7 inches across top) or 2 individual gratin dishes (about 2 cups each).

together flour, baking soda, salt, and coconut until well combined. In a large bowl, beat together butter, granulated and brown sugars, and zest. Beat in egg yolk and extract until light and creamy; stir in flour mixture until just combined. In a separate bowl, whisk egg white with lemon juice until foamy. Add to flour mixture and stir to combine. Refrigerate dough 30 minutes.

| TOTAL TIME: 1 HR. 10 MIN. | SERVES: 2 TO 4 ACTIVE TIME: 15 MIN.

Pear-and-Cranberry Amaretti Crisps

2/3 cup unbleached all-purpose

2. Crisp: Preheat oven to 375°.

mixture is beginning to bubble, about 15 minutes. Sprinkle evenly with amaretti mixture and continue to bake until topping is browned and crisp and mixture is bubbling in center, about 15 minutes more. Let cool 10 minutes, then serve warm with ice cream or crème fraîche.

SERVES: 2

1½ cups unbleached allpurpose flour

2 firm but ripe pears (each 8 to 10 ounces), peeled and sliced about ½ inch thick

3. Bake until juices reduce and

| TOTAL TIME: 30 MIN.

For extra loft, use a serrated knife to trim the edges of the dough before cutting it into four pieces. This allows more steam to escape and ensures that the biscuits expand as much as possible in the oven.

CRISP

Amaretti is sold in most major grocery stores and at Italian specialty shops. TOPPING

¼ cup sliced almonds 10 amaretti ( ½ cup), such as Asturi Italian, crushed 2 tablespoons unsalted butter, room temperature

2. Meanwhile, place dried straw-

berries in a 1-quart resealable freezer bag and crush with a rolling pin or small skillet until finely ground (pass through a sieve, if desired, for finer crumbs). Toss 2 tablespoons ground strawberries with sanding sugar. Scoop dough into 6 equal portions with a ¼-cup (2-ounce) scoop or measuring cup and roll in sanding-sugar mixture. Place on two parchment- or siliconemat-lined baking sheets, about 3 inches apart. Lightly press down with palm of your hand to make 3-inch circles, each a scant ½ inch thick. 3. Bake, one sheet at a time

¼ cup light-brown sugar

(keeping second batch in refrigerator while first bakes), banging

Pinch of kosher salt

Big, Chewy LemonStrawberry Cookies The freeze-dried berries add color and tangy fruit flavor, but if you don’t have them, no problem: You can make a lemon-coconut version.

MARTHA STEWART LIVING

101

The Workbook pans on oven racks a couple of times, until set and slightly darkened in color, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then transfer to a wire rack and let cool about 30 minutes more. Serve, or store in an airtight container at room temperature up to 3 days. | TOTAL TIME: 1 HR. 20 MIN. | MAKES: 6 LARGE COOKIES ACTIVE TIME: 25 MIN.

FROSTING

2 ounces cream cheese ( ¼ cup), softened 4 tablespoons unsalted butter ( ¼ cup), room temperature

smooth and creamy. Frost cupcakes and decorate with sprinkles; enjoy the same day they’re made. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 1 HR.

10 MIN. | MAKES: 6

1/8 teaspoon pure vanilla extract

2. Butter a standard (8½-by-4½-

1 cup sifted confectioners’ sugar Pinch of kosher salt Sprinkles, for decorating 1. Cupcakes: Preheat oven to 350°.

Celebration Cupcakes CUPCAKES

¼ cup whole milk, room temperature 1 large egg, room temperature

½ teaspoon pure vanilla extract

2/3 cup unbleached all-purpose flour

1/3 cup granulated sugar 2 teaspoons baking powder

¼ teaspoon kosher salt (we use Diamond Crystal)

Line 6 hollows of a standard muffin tin with paper baking cups. Whisk together milk, egg, and vanilla in a liquid measuring cup. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined. Drizzle in butter and beat until crumbly. Slowly beat in milk mixture, scraping down sides of bowl as needed, and beat until incorporated, about 30 seconds. Divide evenly among baking cups, filling each about two-thirds full. 2. Bake until light golden and a

toothpick inserted in centers comes out clean, 18 to 20 minutes. Let cool 10 minutes, then remove from tin and let cool completely on a wire rack, about 30 minutes. 3. Frosting: In a medium bowl,

beat cream cheese, butter, and vanilla until fluffy. Add confectioners’ sugar and salt and continue to beat until completely incorporated and frosting is

4 tablespoons unsalted butter ( ¼ cup), melted and cooled

peanut butter, 1 tablespoon butter, milk, and pinch of salt over medium-low, stirring often, until just melted and combined. Pour over confectioners’ sugar and stir to combine.

Loaf-Pan Buckeye Brownies ½ cup confectioners’ sugar 1/3 cup creamy or crunchy peanut butter, such as Jif 5 tablespoons unsalted butter, divided, plus more for pan 2 tablespoons whole milk

½ teaspoon plus a pinch of kosher salt (we use Diamond Crystal) 1 cup bittersweet chocolate chips, divided

½ cup granulated sugar 1 large egg 1 tablespoon Dutch-process cocoa powder

½ teaspoon pure vanilla extract

½ cup unbleached all-purpose flour

inch) loaf pan and line with parchment, leaving a slight overhang on long sides. Melt remaining 4 tablespoons butter and 2/3 cup chocolate chips in a heatproof bowl set over (but not in) a pot of simmering water, stirring until smooth, 3 to 4 minutes. Remove from heat and add granulated sugar; whisk vigorously 1 minute. Whisk in egg vigorously until mixture is glossy, another 1 minute. Whisk in cocoa, vanilla, and remaining ½ teaspoon salt. Fold in flour and remaining 1/3 cup chocolate chips. Dollop half of brownie batter into prepared pan and spread with a spoon or offset spatula to reach edges. Dollop peanut-butter mixture over top and spread in an even layer. Top with remaining brownie batter and spread to reach edges. 3. Bake until center is set and

edges pull away from pan, about 30 minutes. Let cool completely, about 1 hour, before lifting out of pan and slicing. Brownies can be stored in an airtight container at room temperature or refrigerated up to 3 days. | TOTAL TIME: 1 HR. 45 MIN. | SERVES: 4 TO 6 ACTIVE TIME: 20 MIN.

1. Preheat oven to 350°. Sift con-

fectioners’ sugar into a bowl. In a small, heavy saucepan, heat

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/ 25kSpring. The $25,000 Sweepstakes begins at 12:01 a.m. ET on 1/1/22 and ends at 11:59 p.m. ET on 6/30/22. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Operations Corporation. Sweepstakes is offered by Meredith Operations Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

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JANUARY/FEBRUARY 2022

WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Operations Corporation. MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/ February and July/August by Meredith Operations Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-

0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/ or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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JANUARY/FEBRUARY 2022

COURTESY OF MARTHA STEWART

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