Martha - March 2022

MARTHA STEWART

GREEN GODDESS Step Into Spring With Martha

GROW YOUR OWN Martha picks fresh kale, lettuces, and herbs to use in soups, salads, and juices.

Plus

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PRETTY & PRACTICAL HOME IDEAS ORGANIZED DRAWERS AT LAST SPECTACULAR SALADS

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PA R T I C I PAT I N G S P O N S O R S

3 D V I S UA L I Z AT I O N

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M EE T TH E D ESIG N ERS Follow our A-list team of designers and @livingbydesignshowhouse on social media for exciting updates, sneak peeks and more.

Anne Sage @citysage

Bobby Berk @bobby

Breegan Jane @breeganjane

Brittany Jepsen @houselarsbuilt

Christopher Brandon @brandonarchitects

Nursery & Bath

Entry & Mudroom

Kitchen & Pantry

Craft Room

Architecture

Cliff Fong @cliffspot

Corey Damen Jenkins @coreydamenjenkins

Fernando Wong @fernandowong_old

Kelly Finley @joystreetdesign

Lori Paranjape @mrsparanjape

Cabana & Outdoor Dining

Guest Bedroom & Bath

Landscape Architecture

Guest Bedroom & Bath

Kids’ Den

Mat Sanders @thematfinish

Michel Smith Boyd @michelboyd

Mikel Welch @mikelwelch

Nina Magon @ninamagonstudio

Lounge & Bar

Wellness Area & Meditation Deck

Primary Bedroom

Dining Room & Wine Room

Rajni Alex @rajnialexdesign

Sabrina Soto @sabrina_soto

Saudah Saleem @saudahsaleeminteriors

Shea McGee @studiomcgee

Vanessa Deleon @vda_designs

Office

Porch Lounge & Pool Surround

Porch Living & Dining

Great Room

Guest Bedroom & Bath

M rie Flanigan ninteriors t

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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5

Early-morning walk with dogs

Start annual flower seeds for cutting garden

Spring-clean equipment barn

Cut pussy willows for arrangements

Celebrate Jude’s and Truman’s birthdays

Cardio and core

Weight training

Yoga

6

7

8

9

10

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Truman’s 10th birthday

Make yogurtmarinated chicken and chickpeas (see page 62)

Jude’s 11th birthday

Repot orchids after blooming

Start vegetable seeds

Clean crystal and glass pieces

Prepare corned beef for St. Patrick’s Day dinner

Weight training

Yoga

Cardio and core

Weight training

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14

15

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DAYLIGHT SAVING TIME BEGINS

Soak peas overnight for planting

Plant peas

Bake Irish soda bread for friend and colleague Kevin Sharkey

ST. PATRICK’S DAY

Horseback ride

Host dinner with friends

Schedule pets’ Lyme-disease and heartworm booster shots

Cardio and core

Weight training

Morning hike with Jude and Truman Weight training

Yoga

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FIRST DAY OF SPRING

Have cars cleaned, waxed, and serviced

Harvest greens and cook greenhousevegetable soup (see page 15)

Hatch chicks in incubator

Remove storm windows, wash sashes, and replace screens

Plant sweet peas

Dinner with Alexis, Jude, and Truman

Weight training

Yoga

Cardio and core

Weight training

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28

29

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31

Nature walk with Jude and Truman

Hand-wash and store winter sweaters

Make batches of homemade dog food

Take photos of early spring bulbs for the blog

Remove burlap from the boxwoods

Weight training

Yoga

Make cheesy butter-bean shakshuka (see page 80)

Cardio and core

| GARDENING TIP |

Martha loves versatile, shamrock-like oxalis plants, which come in a range of colors. They make for great ground cover, so she grows them under potted trees and other large flora.

And come St. Patrick’s Day, she uses a green variety, such as O. regnellii, in centerpieces for a festive look.

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MARCH 2022

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Contents

72 BLANKET

STATEMENTS

Vintage overshot textiles can bring rich patterns, color, and style to any room.

See our easy DIY ideas, and get scrappy.

78 CHEESE, PLEASE

Find some cozy comfort with friends and one of these mouthwatering molten dishes.

84 ROOMS WITH LINDA PUGLIESE (SAL AD); FR ANK FR ANCES (BEDROOM)

A VIEW

At the historic Hudson Valley estate Wethersfield, majestic gardens transport visitors blissfully back in time.

66

Best Dressed A new cookbook tosses salads together in a whole new way: irresistible, exciting, and delicious any time of day.

MARTHA STEWART LIVING

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MARCH 2022

Contents

13 Green Space 13 Step inside her glorious greenhouse, where Martha sows edibles year-round.

GOOD THINGS

38

EVERYDAY FOOD

19 A fresh spring arrangement with staying power, leprechaun-size cupcakes, savory breakfast bites, and more.

Perfecting a Classic: Spring Chickens 55 Flock to our lighter potpie—and try a French twist on the recipe, too.

Healthy Appetite: Pit Masters 58 A guide to avocados, plus four ways to enjoy the superfruits.

GOOD LIVING Organizing: Top Drawers 29 Declutter your most bedeviling bins with these ingenious organizing tips.

Gardening: Higher Ground 36 To grow practically anything with ease, set up some raised beds.

44

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MARCH 2022

American Made: In the Bag 38 An L.A. artisan’s leather totes are destined to last a lifetime.

Health & Wellness: Sharpen Your Focus 41 Quick, clear strategies for banishing mental fog.

Tastemaker: The Explorer 44 Cool essentials from a West Coast textile designer.

Beauty School: Sheer Genius 46 For a natural glow, tap into translucent makeup.

Counter Intelligence: Super Savers 48 Drugstore skincare essentials that dermatologists love.

Ask Martha 50 All your pressing questions answered.

Sweets: Going All In 60 Our “everything” cookie is super-extra.

What’s for Dinner?

A New Flame 62 One-pan broiler meals that are ready in a hot minute.

Departments

Martha’s Month 2 Editor’s Letter 8 Out & About 10 The Workbook 90 Recipe Index 90 Remembering 98

| ON THE COVER |

SALAD DAYS Martha gathers early-spring kale, parsley, and lettuce in her greenhouse at Bedford. For a tour and recipes, see page 13. Photograph

by Paola + Murray.

Makeup by Daisy Toye.

Outfit by Vince.

PAOL A + MURR AY (GREENS); COURTESY OF MANUFACTURER (NAIL POLISH); FR ANK FR ANCES (BAGS); CHRIS SIMPSON (POTPIE)

FROM MARTHA

55

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EDITOR’S LETTER

| LIVING IN MY LIFE |

1

Practical Magic She is as st rong in the kitchen as she is in the garden. She decorates and DIYs with equal drive and dexterity, and cleans like a mother: If there were ever a major flour-plant disaster or olive-oil spill, I’d want Martha in charge of cleanup.

She’s a veritable track star of the home and field, and has clearly mastered all her events. But one of Martha’s greatest superpowers, in my opinion, is her ability to make the pract ical pretty. Remember when she first decanted dish soap into sleeker bottles with better sp outs? Just a warm-up. Whether upgrading a utility or linen closet, a pantry or potting shed, she’s taught us there’s no reason your home can’t be hardworking, built to last, and beautiful, too.

In that spirit, this issue is brimming with useful ideas that elevate your life. Home editor Lorna Aragon tackles the most troublesome spots in “Top Drawers,” untangling tech cables and organizing the oddest of ends to create versions that pract ically sing when you slide them open. Features and garden editor Melissa Ozawa takes gardening to a whole new level, quite literally, with a guide to raised beds. Even classic, crowd-pleasing chicken potpie gets a spring update and a simple yet st unning new topping from editorial director of food and entertaining Sarah Carey. And no volume would be complete without plenty of Good Things, where form and funct ion have a field day.

Enjoy!

In Good Things, find fun ideas for celebrating St. Patrick’s Day, this quick and easy breakfast, and more.

Page 19.

MARTHA HAS MANY TALENTS.

2

To raise your gardening game, learn all about raised beds in “Higher Ground.”

Page 36.

3

Textile designer Serena Dugan, an original cofounder of Serena & Lily, shares her stylish and versatile essentials.

Page 44.

4

I adore cheese—and not just because I come from Wisconsin.

Our feature on it is one big ol’ cheese party. Page 78.

5

“Top Drawers” is full of clever tricks for organizing and streamlining your routines. Page 29.

Elizabeth Graves, Editor in Chief Let’s keep in touch!

Email me at elizabeth@marthastewart.com Follow me on @ ebgraves

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

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MARCH 2022

PORTRAIT BY LIZ BANFIELD

CHRIS SIMPSON (EGG CUPS); R ACHEL WEILL (R AISED BED); COURTESY OF MANUFACTURER (SHIRT); NICO SCHINCO (MAC & CHEESE); K ATE SEARS (DR AWER)

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

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO ENJOY THE WORLD IN BLOOM

| ON THE ROAD |

| CELEBRATE |

Ring in Spring

Women’s History Month Take in new works by powerful female artists who are making history.

COSTA MESA, CALIF. Nowruz, the Iranian new year at the vernal equinox, honors nature’s rebirth. Join the fête at the Pacific Symphony’s musical celebration on March 26. scfta.org

SPANISH FORK, UTAH A twist on the Hindu spring ritual, the Festival of Colors on March 26 and 27 offers live music, yoga, and the customary throwing of brightly hued powders. festivalofcolorsusa.com

EASTPORT, MD. At the Annapolis Maritime Museum’s Oyster Roast and Sock Burning (March 19), the master of ceremonies recites, “Goodbye to winter, only deck shoes we wear!” amaritime.org

OPERA The Beekeeper, a magical-realist saga

by Wang Lu, winner of the Chicago Opera Theater’s Vanguard Emerging Opera Composer residency, debuts March 4. chicagoopera theater.org MUSICAL THEATER Shaina Taub wrote the book, music, and lyrics for Suffs, a show about the suffragettes who fought for women’s right to vote. Catch it at New York City’s Public Theater from March 10 to April 24. publictheater.org DANCE From March 3 to 13, the Boston Ballet hosts the premieres of five new pieces created by women, in a show titled ChoreograpHER. bostonballet.org

| ON OUR BOOKSHELF |

This month, prepare to be inspired, provoked, and enthralled. Slow-food pioneer and Irish national treasure Darina Allen’s Forgotten Skills of Cooking (Octopus) is being reissued, with 700 recipes teaching OG skills such as foraging for wild mushrooms, smoking fish, and covering a potpie with pastry. “How much of yourself can you give away without evaporating?” is just one deep thought-starter that living legend Margaret Atwood ponders in Burning Questions (Doubleday), a collection of 50-plus essays written over the past 17 years. Lotusland (Rizzoli) showcases the breathtaking titular botanical gardens in Montecito, California, which Polish opera singer Madame Ganna Walska cultivated over 43 years, starting in 1941. Today, 3,400 types of plants flourish on the 37-acre property. Charmaine Wilkerson’s gripping debut novel, Black Cake (Ballantine), is a family saga that reads like a mystery as estranged siblings explore the legacy left by their mother: an audio recording of her life story and, tucked in the freezer, the Caribbean delicacy that gives the book its name. —Eleni N. Gage

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MARCH 2022

FILM Domee Shi cowrote and directed Disney/ Pixar’s latest animated film, Turning Red, which follows a 13-yearold girl who morphs into a huge red panda when she feels strong emotions. It hits theaters March 11.

Note: Dates listed are as of press time.

GET T Y IMAGES/ISTOCK PHOTO (CHERRY BLOSSOMS); COURTESY OF PUBLISHERS (BOOKS)

On March 20, the National Cherry Blossom Festival unfurls in Washington, D.C., with four weeks of events, from familyfriendly Petalpalooza—featuring live music, art installations, and fireworks—to the Blossom Kite Festival. It’s timed to the flowering of 3,020 trees given to the U.S. by Japan in 1912 (national cherryblossomfestival.org). Here, more ways to celebrate the season.

From MARTHA TEACH AND INSPIRE

Green Space

ROLLING ROUTINE To yield continuous crops all winter, Martha plants beds successively, starting once temperatures cool down in the fall and resowing weekly until spring.

The weather outside may still be wintry, but inside Martha’s greenhouse, spring has truly sprung. On these pages, she shares how she grows vibrant produce year-round, and a few simple ways she puts her bounty to flavorful use.

PHOTOGRAPHS BY PAOLA + MURRAY

MARTHA STEWART LIVING

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FROM MARTHA

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MARCH 2022

of 16 white-oak boxes. (Each one is 6 by 7 feet and 8 inches deep; there’s also a 5-by-16-foot box for fig trees and six raised planter boxes along the windows.) I filled them with Vermont Compost’s Fort Vee potting soil, a rich and fertile blend. Lots of greenhouse growers in the Northeast swear by the mix, and I have been extremely pleased with the results. For seeds, I prefer Johnny’s Selected Seeds and Baker Creek Heirloom Seeds (especially Salanova lettuces); they do exceptionally well in these conditions.

My vegetables grow fast and taste wonderful, and there are no weeds! My daily green juice and salads are more flavorful, my herbs are fragrant and bright, and I have more than enough to share with my daughter and grandchildren.

Even a small greenhouse (kits are available online) can produce a plethora of vegetables and supply you with homegrown produce all year, too. Give it a try—you’ll be so happy.

PHOTOGR APHS BY JOHNNY MILLER (PREPARED FOOD); MAKEUP BY DAISY TOYE; OUTFIT BY VINCE

I

about a vegetable greenhouse—a place where I could grow delicious, nutritious produce all year long—decades ago, when I met the organic farmer and author Eliot Coleman. Eliot was famous for developing a unique, year-round method of cultivating organic vegetables in the ground in unheated greenhouses in Maine, and was providing local restaurants and markets with glorious vegetables. I learned more techniques later at Stone Barns Center for Food & Agriculture, in Pocantico Hills, New York. There, farm director Jack Algiere grows everything from seed in an immense, energy-efficient soil-based greenhouse, nurturing vegetables and fruits with incredible flavors.

When I built this greenhouse, I initially sowed directly into newly dug beds in the floor. It worked, but the plants did not stay in tidy rows, which made it difficult to harvest them. My farmer friends Steve and Cindy, who worked at Triple Chick Farm in Maine at the time, suggested a geometric installation STARTED DREAMING

QUICK PICKS Martha gathers produce daily for juices and other meals.

To keep the soil healthy, she rotates where she plants greens, herbs, peppers, and root vegetables every year.

A potted grapefruit tree thrives in the back.

Martha’s GreenhouseVegetable Soup For these recipes, see page 90.

Kale Salad With Fried Capers and Golden Raisins

FARM TO TABLE Clockwise from top right: Packed with spinach, Savoy cabbage, potatoes, carrots, and celery, this soup is freshtasting and filling.

A kale salad gets sweetness from golden raisins and a salty crunch from fried capers and croutons. Martha also grows chicory for salads and soups.

MARTHA STEWART LIVING

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FROM MARTHA 2

3

In Her Basket 1 | Cutting Celery Easy to grow, this versatile veg has thin stalks and a strong flavor.

1

2 | Tuscan Kale Aka lacinato or dinosaur, this Italian variety is delicious raw or cooked.

3 | Red Salad-Bowl Lettuce Snipping individual leaves from this speedy grower encourages more growth.

4 5

4 | Siberian Kale A highly productive, frosttolerant variety with very tender, curly leaves.

5 | Red Cross Lettuce A variety of butterhead, it flaunts large, reddish leaves.

6

6 | Curly-Leaf Parsley It takes two to three months to mature from seed.

7 | Royal Oak-Leaf Lettuce Many lettuces can turn bitter growing in the heat; this variety doesn’t.

8 | Flat-Leaf Parsley Used to brighten pastas and soups, it has a bolder flavor than its curly cousin.

7

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LIGHT FANTASTIC Left: After daylight saving time ends, grow lamps provide supplemental light, and when temperatures rise, fans keep air circulating.

Pathways offer easy access. Right: Martha plants several kinds of radicchio, many of which take on a reddish hue, to add color and bite to salads.

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MARCH 2022

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Good THINGS

GREEN PARTY Complement cabbages with flowers in harmonizing hues—like the hellebores, ranunculus, and carnations here.

FRESH IDEAS TO ELEVATE THE EVERYDAY

ST YLING BY NAOMI DEMAÑANA

| EASY ENTERTAINING |

A New Leaf Ornamental cabbage may not be a centerpiece staple (yet), but consider inviting a few heads to the table—it’s lush like a peony yet much hardier, and the decorative veg’s bright-green leaves make it a natural for St. Patrick’s Day. Just mix in delicate blooms to fashion an arrangement as fresh as an Irish spring.

TEXT BY LISA BUTTERWORTH

PHOTOGRAPHS BY CHRIS SIMPSON

MARTHA STEWART LIVING

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GOOD THINGS

| FRESH STARTS |

Morning Glorious Sitting down to a hearty breakfast doesn’t mean waking up at the crack of dawn on St. Paddy’s Day—or any day. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time. First, press slices of potato bread into greased muffin tins to create tasty baskets, then fill them with sautéed shallots, baby spinach, chopped corned beef, or other mix-ins (cherry tomatoes, cooked cabbage, shredded cheddar) from the fridge. Crack eggs on top, bake just until the whites wobble, and dish them out for guaranteed smiling eyes.

1

PREP CUPS

Preheat oven to 375°.

Brush 6 muffin cups (the deeper the better) with melted unsalted butter. With a rolling pin, slightly flatten 6 slices of potato bread.

(Trim off the crusts if desired.) Press into prepared cups; brush with more butter.

2

MIX FILLING

3

ADD EGGS Divide filling evenly among cups. Crack 1 large egg into each; season with kosher salt and freshly ground pepper.

4

COOK

Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.

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MARCH 2022

FOOD ST YLING BY RILEY WOFFORD; PROP ST YLING BY NAOMI DEMAÑANA

Melt 1 tablespoon butter in a small skillet over medium heat.

Add 1 small sliced shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in 1½ ounces chopped corned beef and 1/3 cup baby spinach.

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GOOD THINGS

BEFORE

1. Sand Remove the glossy finish with 80-grit paper, then do another pass with 120-grit paper.

Wipe down with a tack cloth after each sanding.

2. Prime To ready the sideboard for paint, apply primer to flat surfaces with a foam roller, and to edging and pillars with a paintbrush. (We used Zinsser Bulls Eye 1-2-3 WaterBase Primer, in Gray.) Let dry 4 to 6 hours.

3. Paint Apply three coats with a foam roller and brush, letting each layer dry 4 to 6 hours in between.

4. Wax Apply a thin coat using a specialty wax brush. Wipe off excess with a clean cloth.

Let dry; set slate slab on top.

| RESCUE & REVAMP |

Nursery School Two more colors that complement potted greenery (from left): Benjamin Moore HC-166, in Kendall Charcoal, benjaminmoore .com; and Valspar Signature Satin Interior Paint 5005-4B, in Green Peppercorn, lowes.com.

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MARCH 2022

Living photo director and green thumb Ryan Mesina doesn’t look a gift horse in the mouth, but when a neighbor offered him an old walnut sideboard, he admits, “I didn’t love the dark wood.”

Still, he knew the piece had potential, so he teamed up with home editor Lorna Aragon to turn it into a hardworking hub for his growing collect ions of plants, pots, and gardening books.

They replaced the glossy finish with neutral-gray chalk paint, and sealed it with moist urerepelling wax. A custom-cut slate top from a salvage shop further protects against water damage, and Ryan can jot notes on it in chalk. Now his sunroom has storage—and st yle—in spades.

PHOTOGRAPH BY FRANK FRANCES

PHOTOGR APHS BY THOMAS EBERHARTER (BEFORE), PETER ARDITO (PAINT); ST YLING BY LORNA AR AGON

THE DETAILS: Annie Sloan chalkpaint wax, in Clear; chalk-paintwax brush; and chalk paint, in Paris Grey, anniesloan.com. Chalkboard slate, from $40 a sq. ft., vermontsalvage.com.

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GOOD THINGS | CELEBRATE |

Can’t Top These Leaping leprechauns! Our bite-size bowlers are brimming with whimsy. No magic is needed to assemble them; store-bought elements do the trick. To form the wee base, affix a mini chocolate cupcake to a chocolate wafer cookie with a dab of icing. Then knead green food coloring into a log of premade marzipan, roll it out, and use a round cookie cutter to punch out circles to drape over each teeny treat. Cap off your chapeaus with black-tinted marzipan bands, bitty buckles of golden jimmies, and, if you’re feeling lucky, shamrock sprinkles. They’ll be snapped up at the drop of a hat. To make them from scratch, get the cupcake recipe and complete how-to on page 90.

| QUICK CRAFT |

Good fortune is about to fall into your family’s laps. These napkin rings are embellished with toadstools, ladybugs, and frogs— symbols of good luck and prosperity. And they’re a cinch to make: Just hot-glue the toys onto grosgrain ribbon and tie them on. For our ombré effect, mix a fabric dye bath in a plastic storage bin, and clothespin napkins around the top edge, hanging straight down so the three bottom inches are submerged.

Remove after 5 to 10 minutes, set per the dye-package directions, and fade out.

THE DETAILS: Arti�icial mini mushroom frogs, $10 for 12, factorydirect craft.com. SnowTing tiny wooden ladybugs, $5 for 100; and Yueton mini foam mushrooms, $9 for 100, amazon .com. Threshold Easy Care napkins, in White, $10 for 4, target.com.

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MARCH 2022

FOOD ST YLING BY RILEY WOFFORD; PROP ST YLING BY NAOMI DEMAÑANA

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GOOD THINGS

HOW-TO After a few snips and stitches, you’ll see tea towels in a whole new light.

| DIY DÉCOR |

STEP 2 Lay the panels out on a flat surface to test designs.

Pin them in the configuration you choose, and sew them together along the long edges.

Pane Management If your hunt for a window treatment to fit a tricky space has you ready to throw in the towel, try sewing several together instead. That’s how we created this chic and simple café curtain.

Cut an assortment of same-size dishcloths (we used semisheer linen ones) up the middle, and hem the raw edges; then mix and match the panels, alternating prints and colors. When you find a combo that works, stitch the sections together and attach the finished curtain to a simple rod for a custom creation that’s easy—and breezy.

THE DETAILS: Fog Linen Work kitchen cloths, in Jenn, Stanley, and Grey Thin White Stripe, $16 each, shop-foglinen.com. Umbra Chroma drapery tension rod, in Nickel, $15, bedbathandbeyond.com. Café pinch rings, in Polished Nickel, $3 each, rejuvenation.com.

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MARCH 2022

STEP 3 Secure the rod to the window frame. Add clip rings along the top of the curtain and attach.

PHOTOGRAPH BY DANE TASHIMA

ST YLING BY LORNA AR AGON; ILLUSTR ATIONS BY BROWN BIRD DESIGN

STEP 1 Measure the height and width of the window to determine how many towels you’ll need. Cut each towel in half lengthwise. Fold over the raw edges 1/2 inch; hem.

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

ST YLING BY LORNA AR AGON

| ORGANIZING |

Top Drawers It’s an open-and-shut case: When you make these sliding storage spots work harder, your office, kitchen, and bathroom go from frustrating to fantastically functional.

Try our simple, chaos-proof systems, and never rummage for a battery or Band-Aid again.

TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY KATE SEARS

MARTHA STEWART LIVING

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GOOD LIVING

Tech Help Sifting through look-alike thumb drives, cables, and cords can leave you—and your st uff—tied in knots. To organize phone and computer accessories, pop them into clear plast ic containers, like the round jars we repurposed from an art-supply store, and old-school cassette and videotape cases with hinged lids that snap shut (yes, they st ill exist!). Label them, and then you can easily toss whatever you need in your bag on the way out the door. And when you WFH, your elect ronics can, too: If the drawer is in builtin cabinetry, use an easy-install docking drawer outlet kit to plug devices into; if it’s in a desk, skip the kit—just drill a hole in the back of the drawer. Last, insert a felt-lined tray as a soft landing pad for backup batteries and cameras.

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MARCH 2022

If your medicine cabinet is narrow or nonexistent, an apothecary-inspired drawer stocked with first-aid supplies can save the day. For a uniform look, st ick with a single material; ours is kitted out with widely available vintage milk glass, including ramekins, cups, and dental-inst rument trays with built-in partitions (available on Etsy and eBay). You can create a similarly cohesive setup with glass dishes and votive holders, or any vessels in the same color. Line them up and decant your pharmaceuticals and wellness essentials, so it’s obvious at a glance if inventory is low, and you’re at the ready for ouchies, itchy throats, and any mini-emergency.

COURTESY OF MANUFACTURER (NESTING TR AYS)

THE DETAILS: LaCons �lip-top containers, 3 oz., $1.25 each, dickblick.com. VHS tape cases, $12 for 10, bagsunlimited.com. Clear cassette polyboxes, $4.25 for 10, sleeve cityusa.com. Courant Catch-2 essentials charger, in Camel, $80, staycourant.com.

Kawabon small leather tray, in Golden Moss, $68, graf-lantz.com. The Container Store Label Maker by Brother, $50, containerstore .com. Blade 15-amp in-drawer outlet, $244, dockingdrawer.com.

Even when all your garbage is all gross. Glad® with Clorox bags eliminate TM

food and bacterial odors to keep all your trash all under control.

This product is bleach-free.

GOOD LIVING

STICK THE LANDING With a rubberized backing that provides no-slip grip, this Container Store Canvas Drawer Liner ($16 a roll, containerstore.com) won’t budge, and the canvas on the reverse keeps items from sliding and colliding.

Fashion Plates There are lots of hidden gems in your jewelry box, but if you don’t see them, you won’t wear them.

Bring bling front and center with your favorite small dishes in complementary colors. To anchor them securely, line a drawer with a fuzzy fabric like felt or velvet, or place a small ball of museum putty under each one. Arrange like items with like, so when an outfit calls for a gold bracelet or hoop earrings, you can grab, get your glimmer on, and go.

THE DETAILS: Kaneko Kohyo Rinka bowls (holding bracelets), 12 cm, in White, $32; and 8 cm, in Black, $24, rwguild.com. Oji Masanori for Jicon Petal small octagonal dish (holding black pendant), $28, nalatanalata.com.

The foolproof recipe for an orderly vanity: Transfer sect ioned flatware and utensil trays from the kitchen to the bathroom, and inst antly st reamline your get-ready routine. Elegant and quick to clean, these marble st yles are unfazed by spills and smears, but metal and wooden ones work well, too. The narrower slots intended for cutlery can hold makeup and grooming tools; the larger compartments accommodate hairbrushes, leave-in treatments, and tress accessories. And if an insert doesn’t completely fill the width of the drawer, not a problem: The narrow niche is perfect for stashing slim st yling tools, like the flat iron at bottom right.

THE DETAILS: Williams Sonoma marble silverware tray, $90; and utensil and accessory tray, $80, williams-sonoma.com.

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MARCH 2022

COURTESY OF MANUFACTURER (DR AWER LINER)

Beauty to Behold

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GO LONG Ash-wood Open Spaces Adjustable Drawer Dividers ($48 for 2, food52 .com) expand from 11 to 17 inches in length, so you can recon�igure drawers in a range of sizes.

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Excavating cookware from the depths of a kitchen drawer can bring you to the brink of a tantrum. But with Rev-A-Shelf’s Drawer Peg System (from $96, rev-a-shelf.com), it’s child’s play.

Simply measure the bottom of your drawer, choose a gridded wooden base to fit, and insert the dowels to form vertical guidepost s. Now pots, stacks of plates, and sets of mixing bowls will st ay upright and orderly.

The modular design not only maximizes space; it’s aces for oddly shaped items: We see you, trapezoid box grater, and we’ll never scrape our knuckles rooting around for you again.

34

MARCH 2022

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Junk No More Everyone, even the tidiest person, has a rogue drawer crammed with random household stuff. Now you can turn the catchall into a brilliant kit for domestic MacGyver-ing. The customizable Toko Modular System (from $19, tokodesign.com) has madeto-measure bamboo and steel inserts, so birthday candles, zip ties, twine, picture-hanging tools, and tinned mints (we could go on) all have a proper home. Just type in the width and depth of your space at the website, and choose a configuration of boxes, dividers, knife blocks, and spice racks that fit it to a T. To assemble, slide the pieces into the metal rail framework, and rearrange as needed. The best part: no tools (or secretagent skills) required.

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35

GOOD LIVING GARDENING

Higher Ground

Since the Middle Ages, when monks filled them with medicinal plants, raised beds have been a smart, simple way to sow and grow things practically anywhere. They’re invaluable in vegetable gardens, but great for cultivating fragrant blooms or succulents, too. Read on, and rise up.

are less than ideal—hard, rocky clay soil; uneven terrain—raised beds are the ultimate work-around. These elevated mounds of earth, often contained by a rectangular frame, offer total flexibility: You can plot them wherever you want, fill them with your ideal blend of soil, and plant them more densely than a regular garden, which means fewer weeds. Plus, they warm up quickly in spring, so you can start growing earlier than if you were digging in the still-frozen earth. While the beds can initially be more expensive to set up and fill, they pay you back with productivity. See our step-by-step tutorial on the opposite page.

IF THE CONDITIONS IN YOUR YARD

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MARCH 2022

HAUTE HARVEST

For this vegetable garden in Northern California, the Pine House Edible Garden landscape-design firm, in collaboration with Homestead Design Collective, filled two-foot-tall Corten-steel raised beds with a mix of produce and ornamentals. Plants with similar water requirements are grouped together.

DAVID FENTON (VEGETABLE GARDEN); R ACHEL WEILL (BACK YARD BED); COURTESY OF MANUFACTURERS (OTHERS)

TEXT BY MELISSA OZAWA

How to Make a Raised Bed

1

2

FRAME IT

3

4

Scout out your yard and decide what you want to grow, then plot a bed where it will get the right light; for example, edibles need at least six hours of sun. The length of the box will depend on your space, but width is important: You want to be able to weed and reach plants without stepping in and crushing them or compacting the soil. Keep it under two and a half feet wide if it’s against a wall or fence, or five feet wide if you can reach in from both sides. Plan for each bed to be at least a foot deep.

You can construct a raised bed from Corten steel, stones, or bricks, but wood planks are the most common material, and the easiest for beginners. Choose untreated lumber, such as rot-resistant cedar, cypress, or black locust. Avoid pressure-treated boards, which have been preserved with chemicals that can leach into your soil— this is especially important if you plan to grow food. For a few solid mail-order kits, see Premade in the Shade, right.

If your ground soil is healthy, leave it exposed. If you live in a city where soil contamination from lead or other chemicals is a concern, or want to plant on a patio or another concrete surface, staple heavy-duty landscape or weedblocking fabric across the bottom of the bed before you place it. This water-permeable cloth holds off the bad stuff and keeps your soil from washing away. You can also choose a bed with legs that sits well above the ground.

Pour a mixture of topsoil and compost into your box (ask an expert or consult your county’s cooperative exchange for advice on the right ratio), leaving about an inch of space below the top of the frame.

A bed that is 6 feet by 4 feet and 13 inches deep, for instance, will need approximately one cubic yard of soil (for a handy calculator, go to gardeners .com). Remember, you need to top off your beds every year with more soil and compost. And now comes the fun part: Start planting!

SIZE IT

LINE IT

Premade in the Shade

FILL IT

Johnny’s Selected Seeds’ container, made from unembellished cedar planks, is easy to assemble. $165, johnnyseeds.com.

The Gardener’s Supply Company box is good for carrots and other deep-rooting vegetables.

It’s 15 inches high and comes in cedar or cypress. The boards join at rustproof aluminum corners.

From $115, gardeners.com.

Gro Products’ elevated planter works anywhere and is lined with fabric to hold the soil in.

No digable land? No problem.

PRO NESTLING

From $260, williams-sonoma.com.

In a family’s hilly backyard, Pine House Edible Garden dug into a sloped spot and installed two framed beds for growing food. Colorful herbs like variegated silver sage and purple basil mix with zucchini, staked tomatoes, and edible nasturtiums.

MARTHA STEWART LIVING

37

GOOD LIVING

To help her leather bags last, Baddoo suggests treating them with olive oil or leather conditioner when they start to look dry, and repeating as needed.

“Always color-test on the bottom first and leave it overnight,” she says. “Then moisturize it all over, and enjoy the ride.”

THE DETAILS: Sacs, from $425 for styles shown, agnesbaddoo.com.

MARTHA S T E WA R T

American Made

In the Bag

As a stylist for magazines like Interview, Vogue Italia, and Vanity Fair, Agnes Baddoo held the keys to the proverbial fashion closet. But in all her years in the business, she kept reaching for one favorite bag: a simple leather carryall she’d inherited from her late mother. Baddoo had the top trimmed down, the straps shortened, and the leather repaired multiple times—and then decided to make her own version, a sturdy, square sac (as she calls her pieces) with a well-defined front pocket. To test the market, she cautiously had just 10 made for the Echo Park Craft Fair, in Los Angeles. But she sold the first before even unpacking, and the rest were gone by lunchtime. Baddoo left with a list of preorders in hand, and soon she was designing variations on the original: an enlarged travel tote, a cross-body style for walking around her hometown of New York City; and a small, belted purse. To limit waste, she also turns scraps into sandal straps, phone and eyeglasses cases, and coasters, and donates remainders to arts organizations. Her gender-neutral sacs are the anti-It bags, meant to show their experiences and take on “more wattage as they get older,” says Baddoo, who continues to make everything in her small factory. “I’m sentimental— I love the idea that my bags take a place in people’s narratives and travel with them throughout their lives.” —Melissa Ozawa

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MARCH 2022

PHOTOGRAPH BY FRANK FRANCES

ST YLING BY LORNA AR AGON

AGNES BADDOO, Los Angeles

The wind is the sound of nature breathing.

FASENRA is the sound of better breathing.

FASENRA is proven to help: • prevent asthma attacks • improve breathing • lower daily use of oral steroids* It’s only 1 maintenance dose every 8 weeks and has a convenient pen option.

Talk to your doctor or visit FASENRA.com.

*Results may vary. †

The first 3 doses are given on day 1, week 4, and week 8.

APPROVED USE FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines.

FASENRA is not used to treat other problems caused by eosinophils and is not used to treat sudden breathing problems. It is not known if FASENRA is safe and effective in children under 12 years of age.

IMPORTANT SAFETY INFORMATION Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA.

if you become pregnant during your treatment with FASENRA. o There is a pregnancy exposure registry that monitors pregnancy outcomes in women exposed to FASENRA during pregnancy.

Healthcare providers can enroll patients or encourage patients to enroll themselves by calling 1-877-311-8972 or visiting www.mothertobaby.org/fasenra.

• are breastfeeding or plan to breastfeed. It is not known if FASENRA passes into your breast milk. Talk to your healthcare provider about the best way to feed your baby if you use FASENRA. • are taking prescription and over-the-counter medicines, vitamins, or herbal supplements.

Do not use to treat sudden breathing problems.

FASENRA may cause serious side effects, including: • allergic (hypersensitivity) reactions, including anaphylaxis.

Serious allergic reactions can happen after you get your FASENRA injection. Allergic reactions can sometimes happen hours or days after you get your injection. Tell your healthcare provider or get emergency help right away if you have any of the following symptoms of an allergic reaction: o swelling of your face, mouth and tongue o breathing problems o fainting, dizziness, feeling lightheaded (low blood pressure) o rash o hives Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: • are taking oral or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back.

• have a parasitic (helminth) infection.

• are pregnant or plan to become pregnant. It is not known if FASENRA will harm your unborn baby. Tell your healthcare provider

Do not stop taking your other asthma medicines unless instructed to do so by your healthcare provider. Tell your healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. The most common side effects of FASENRA include: headache and sore throat. These are not all the possible side effects of FASENRA. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088.

Please see Brief Summary of full Prescribing Information on following page.

FASENRA is a registered trademark of the AstraZeneca group of companies. ©2021 AstraZeneca. All rights reserved. US-59476 12/21

I M P O R TA N T

I N F O R M AT I O N

Read this brief summary carefully before using FASENRA for the first time and each time you use a new dose. There may be new information.

This summary does not take the place of talking to your healthcare provider about your medical condition or treatment.

What is FASENRA? FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines.

When added to other medicines for asthma, FASENRA helps prevent severe asthma attacks (exacerbations) and may improve your breathing.

Medicines such as FASENRA reduce blood eosinophils. Eosinophils are a type of white blood cell that may contribute to your asthma.

• FASENRA is not used to treat other problems caused by eosinophils.

• FASENRA is not used to treat sudden breathing problems. Tell your healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. It is not known if FASENRA is safe and effective in children under 12 years of age.

Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA. Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: • are taking oral or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back • have a parasitic (helminth) infection • are pregnant or plan to become pregnant. It is not known if FASENRA will harm your unborn baby. Tell your healthcare provider if you become pregnant during your treatment with FASENRA. ° There is a pregnancy exposure registry that monitors pregnancy outcomes in women exposed to FASENRA during pregnancy.

Healthcare providers can enroll patients or encourage patients to enroll themselves by calling 1-877-311-8972 or visiting www.mothertobaby.org/fasenra.

• are breastfeeding or plan to breastfeed. It is not known if FASENRA passes into your breast milk. You and your healthcare provider should decide if you will use FASENRA and breastfeed. Talk to your healthcare provider about the best way to feed your baby if you use FASENRA. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins, and herbal supplements.

Do not stop taking your other asthma medicines unless your healthcare provider tells you to.

How will I use FASENRA? • FASENRA is injected under your skin (subcutaneously) one time every 4 weeks for the first 3 doses, and then every 8 weeks.

• FASENRA comes in a single dose prefilled syringe and in a single dose autoinjector.

• A healthcare provider will inject FASENRA using the single-dose prefilled syringe.

For more information, visit FASENRA.com Or call 1-800-236-9933

A B O U T

F A S E N R A

• If your healthcare provider decides that you or a caregiver can give the injection of FASENRA, you or your caregiver should receive training on the right way to prepare and give the injection using the FASENRA PEN. Do not try to inject FASENRA until you have been shown the right way by your healthcare provider. See the detailed “Instructions for Use” that comes with FASENRA PEN for information on how to prepare and inject FASENRA. • If you miss a dose of FASENRA, call your healthcare provider.

What are the possible side effects of FASENRA? FASENRA may cause serious side effects, including: • allergic (hypersensitivity) reactions, including anaphylaxis.

Serious allergic reactions can happen after you get your FASENRA injection. Allergic reactions can sometimes happen hours or days after you get your injection. Tell your healthcare provider or get emergency help right away if you have any of the following symptoms of an allergic reaction: ° swelling of your face, mouth and tongue ° breathing problems ° fainting, dizziness, feeling lightheaded (low blood pressure) ° rash ° hives The most common side effects of FASENRA include headache and sore throat.

These are not all the possible side effects of FASENRA. Call your doctor for medical advice about side effects.

You may report side effects to FDA at 1-800-FDA-1088.

How should I store FASENRA? • Store FASENRA in the refrigerator between 36°F to 46°F (2°C to 8°C).

• FASENRA may be stored at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days.

• Once removed from the refrigerator and brought to room temperature FASENRA must be used within 14 days or thrown away.

• Store FASENRA in the original carton until you are ready to use it to protect it from light.

• Do not freeze FASENRA. Do not use FASENRA that has been frozen.

• Do not expose FASENRA to heat.

• Do not use FASENRA past the expiration date.

• Keep FASENRA and all medicines out of the reach of children.

What are the ingredients in FASENRA? Active ingredient: benralizumab Inactive ingredients: L-histidine, L-histidine hydrochloride monohydrate, polysorbate 20, ,-trehalose dihydrate, and Water for Injection The information provided here is not comprehensive.

Ask your healthcare provider for additional information about FASENRA. You can also contact the company that makes FASENRA (toll-free) at 1-800-236-9933 or at www.fasenra.com.

FASENRA and FASENRA Pen are registered trademarks of the AstraZeneca group of companies. © 2021 AstraZeneca LP. All rights reserved.

Manufactured for: AstraZeneca LP, Wilmington, DE 19850 8/21 US-55818

GOOD LIVING HEALTH & WELLNESS

1

REBOOT YOUR RECALL

If everyday forgetfulness has got a hold on you, it’s time to flex your brain in a new direction. One proven way to improve memory retention is by simply learning a new skill, whether it’s picking up pickleball or practicing Mandarin on the Babbel app. “Learning builds new connections in our brains,” says Kaitlin Casaletto, PhD, an assistant professor of neuropsychology at the University of California, San Francisco, Memory and Aging Center. Another is to switch off GPS when driving. Spatial navigation harnesses your hippocampus, the part of the brain in charge of laying down memories, which we don’t use like we did pre-Waze. Also, start using visual cues. If you often forget people’s names (the number-one complaint Casaletto hears), one way to conquer that is by connecting them to what you see when you meet them, as in: “Rita is in the red dress.”

2

MICHAEL BREITUNG/GALLERY STOCK

Sharpen Your Focus You walk into the kitchen and totally blank on what you meant to grab. The reason could be your hectic life, hormonal shifts, getting older, or all of the above.

But fear not—these strategies will help lift that mental fog, and get you thinking in high definition.

TEXT BY TINA CHADHA

TRIUMPH OVER TO-DOS

It’s a double whammy: Overcommitting steals your focus and makes it hard to complete tasks, and staring at a long list you can’t make a dent in increases your anxiety, which also makes it hard to tick off items. Here’s a radical idea—cut your list in half, says Ellen Langer, PhD, a psychology professor at Harvard University. Ask yourself if each item relates to a larger goal or intention, like taking care of your mental health, suggests Ryder Carroll, creator of the Bullet Journal, which guides users to do just that. New York City organization and productivity expert Julie Morgenstern offers her four-D’s method: Delete things that aren’t worth the time invested—like that ambitious bookshelfalphabetizing project. Delay something (the catch-up call with a friend) for when you can give it the attention it deserves. Diminish an item by figuring out a more efficient way to get it done, such as replacing an email that takes a half hour to write with a five-minute phone call. Finally, delegate something—ask your partner to schedule the family doctor’s appointments. And if cutting something gives you space to concentrate on meaningful tasks you enjoy, or simply recharge, let it go.

MARTHA STEWART LIVING

41

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“An interesting feature of the brain is that it does not really multitask,” says Casaletto. Rather, it switches between a specific network of neurons very quickly—and each restart is incredibly cognitively demanding, which leaves your mind murky, she says. This is why reading emails as they trickle in is the worst possible practice, says Morgenstern. Indeed, a 2014 study from the University of British Columbia found that checking less helps reduce stress. To curtail interruptions, ignore your email for set intervals, and batch-process messages by blocking off, say, 15 minutes three times a day to reply or delete. If you need to respond to certain people faster, New York City–based professional organizer Andrew Mellen, author of Unstuff Your Life! (Avery, 2010), suggests setting up filters by keyword or sender, so emails from your boss go in one folder and sale alerts from Nordstrom land in another. Also, abandon the idea of ever being “done.” Says Mellen, the concept of “in-box zero” is “preposterous for anyone who wants to do anything else in life besides interact with email.”

4

* Vitamins C & E and selenium.

OWN YOUR IN-BOX

OUTSMART YOUR PHONE

“Smartphones are hands down our biggest distraction,” says Larry Rosen, PhD, professor emeritus of psychology at California State University, Dominguez Hills. Per a 2021 survey

by Reviews.org, the average American checks her phone 262 times a day.

And tapping on all those news alerts and social posts comes with a big price.

Johann Hari, author of the new book Stolen Focus: Why You Can’t Pay Attention—and How to Think Deeply Again (Crown), cites research showing that when we’re interrupted, it can take about 23 minutes to get back to the same level of attention we started with. The end result? “We are constantly living with profoundly degraded brainpower,” he says. To safeguard your mental space, Hari recommends installing

Use as part of a healthy diet. ©2021 Abbott 20218824/August 2021 LITHO IN USA

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MARCH 2022

apps like Freedom, designed to curb phone addiction by blocking you from the internet for set periods of time. You can also switch your phone’s interface from a colorful playground to a sea of gray (on an iPhone, open Settings, click “Accessibility,” then “Display & Text Size,” and “Color Filters.” Toggle color filters on, then select “Grayscale”). Last, establish tech breaks with very short binges in between, says Rosen. Set your phone timer for one to two minutes and text or TikTok it up. Then flick apps closed, set your alarm for 15 minutes, and place your silenced phone upside-down next to you. (Keeping it in sight wards off “nomophobia,” or no-mobile-phonephobia, a psychological condition that’s up for inclusion in the American Psychiatric Association’s handbook.)

Keep going until, when the alarm chimes, rather than grabbing it, you think, Wait, I want to finish writing down this thought.

5

ENJOY ACTUAL FACE TIME

Chatting with loved ones while paying bills shatters our ability to absorb what we’re hearing. The solve: Get personal. At the end of a workday, shake off the office before re-entering normal life. When you shut down your computer or reach home, “close your eyes, take a few breaths, and imagine your family,” says Alisa Murray, PhD, a clinical psychologist in Kent, Washington. Then greet your crew. “If you’re present as you walk into the room, it sets a positive tone and helps everyone be more engaged.” Even more crucial, stay present. “Connecting with our eyes is so important,” says Murray. “So make eye contact with loved ones.” In short? You’ll see clearly what matters most.

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Use as part of a healthy diet. * Vitamins C & E and selenium. † Contains 8g of total fat per 10-fl-oz serving. ©2021 Abbott 20217430/April 2021 LITHO IN USA

GOOD LIVING TASTEMAKER

1

2

The Explorer Serena Dugan

The world really is Serena Dugan’s oyster. A globe-trotter who studied psychology, art, and textile design, she collects pearls of inspiration (fabric swatches, art books) and mental snapshots (a palm leaf in Brazil, a Luis Barragán building in Mexico City) everywhere she goes.

“I store them in my memory bank and draw from it for my work,” she says of the colorful, graphic wallpapers and fabrics in her eponymous line. Five years ago, Dugan stepped away from Serena & Lily, the brand she cofounded 13 years prior and helped grow from a babynursery catalog to an upscale home marketplace. Her plan was to paint full-time (she sells her canvases at galleries and on her website), “but I realized I still had a million other ideas I wanted to express,” she says.

Now, the mom of two st arts most days sketching in her st udio, dressed in a shirt, comfy jeans, and a good-luck charm or two in the form of jewelry from her grandmother.

“They’re wearable totems,” she says.

“I like to fill my home and closet with meaningful items.” Dugan’s patterns are infused with what she calls the “traveler’s spirit,” noting, “We are at our freest when we are exploring and seeing new things.

I want to capture that feeling in my prints.” —Melissa Ozawa

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MARCH 2022

11 6

7

WORN IN “I don’t like smooth, shiny interiors, especially with kids.

I like my houses to represent a life well-lived. I prefer patina and wear.”

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15 14

L AURIE FR ANKEL PHOTOGR APHY (PORTR AIT); NYNKE VAN HOLTEN/GET T Y IMAGES (FLOWER); COURTESY OF MANUFACTURERS (OTHERS)

8

Textile designer and artist Sausalito, California, and Bend, Oregon

PALETTE PLAY “My homes have a base of white and off-black, and I bring in color through textiles and art.

No shade is off-limits.”

5

Her Essentials 1 | Frank & Eileen Barry Featherweight Button-Up, in Shirting Blue “It’s well-made and lets me move when I’m working.” $218, frankandeileen .com.

3

4

2 | Ray-Ban Wayfarer Classic Sunglasses “They’re versatile and won’t ever go out of fashion.” $161, ray-ban.com.

3 | Serena Dugan Studio Fabrics “Fenn [left] is soft and modern. Capretto feels vintage.” $178 a yd., serena dugan.com.

9

13 WIN THIS For a chance to win this bag, go to win.marthastewart .com on March 4. For details, see page 96.

4 | Belles of Ireland A favorite, along with peonies: “This plant is the most hopeful shade of spring green.”

5 | Hendrick’s Gin “It’s the right balance of floral and crisp.

I drink it with tonic and extra lime.” $45 for 1 liter, astor wines.com.

6 | Dior Addict Lip Glow, in Berry “Moisturizing with just a hint of color.” $35, dior.com.

7 | Mother The Hustler Ankle Fray Jeans, in Au Revoir “They fit well and look good. I feel tucked-in.” $238, motherdenim .com.

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16 18

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8 | Lust for Life, by Irving Stone “This moving biography speaks to the passion of an artist; it’s transformative.”

Plume; $19, bookshop .org.

9 | Uashmama Giulia Bag, in Petrolio “It fits everything and is not precious. I can throw it around.”

From $139, us.uashmama.com.

10 | Vintner’s Daughter Active Botanical Serum “My skin’s nutrients: I use a little in the morning and at night.”

From $75 for 5 ml, vintnersdaughter.com.

11 | Neutrogena Norwegian Formula Hand Cream “I learned about this from my mom. It’s better than anything else on the market.” $5, target.com.

12 | No.6 5-Inch Pullon Shearling Clog Boots on Mid-Heel, in Brown Aviator “I love slipping into shearling; these are super-comfortable.” $390, no6store.com.

13 | Grey Poupon Dijon Mustard “I use it all the time, in sandwiches, salad dressing, and lentils.

It’s not too spicy.”

14 | Drybar Double Shot Oval Blow-Dryer Brush “I never take time for a blowout, but this makes me look like I’ve been to the salon.” $150, drybar.com.

15 | Amma’s Rose Oil Roll-on “It’s an intoxicating mix of sandalwood and rose.”

From $20 for 5 ml, theammashop.org.

16 | OPI Nail Lacquer, in Bubble Bath “I alternate between this color and red-orange Essie Clambake.” $10.50, opi.com.

17 | Reed & Barton Diadem Sterling Flatware “It was my mom’s wedding silver, and I use it every day.

I promised her I’d polish it.” replacements.com.

18 | Vitamix A2500 “I make a morning smoothie with mango, spinach, banana, and protein powder.” $450, vitamix.com.

MARTHA STEWART LIVING

45

GOOD LIVING BEAUTY A LIGHTER TOUCH “When it comes to applying these products, we have 10 amazing tools built right in,” says Los Angeles makeup artist Molly R. Stern. She suggests smoothing foundation on with your middle finger, and using your ring finger for under-eye concealer and eye shadow. For cheek color, tap formulas onto your skin with your pointer and middle fingers.

ST YLING BY ELIZABETH PRESS

Sheer Genius

You don’t need a face full of makeup to look your best.

These featherweight balms and gels work like watercolors, melting into skin and enhancing your features with fresh shades and nourishing ingredients. Simply finger-paint them into place, and let your natural radiance shine through.

TEXT BY CLAIRE SULLIVAN

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MARCH 2022

PHOTOGRAPHS BY YASU + JUNKO

Healthy Cheeks “Don’t be afraid to go for a punchier color,” says Stern; the translucent texture will soften it. Choose a shade that matches your undertones: Lean into pinks if you’re cool; go coral if you’re warm. For more dewiness, swirl blush with a dot of moisturizer on the back of your hand, then dab it on.

1

1. Glossier Cloud Paint, in Storm, $18, glossier.com. 2. Merit Beauty Flush balm, in Raspberry Beret, $28, meritbeauty.com. 3. Maybelline New York Cheek Heat gel-cream blush, in Fuchsia Spark, $8, maybelline.com.

2 3

Beautiful Bronzes Powders can sit on your skin; these options seep in and simulate a kiss of sun —and give deeper complexions golden warmth. For the most natural look, begin with a few dots on the perimeter of your face, and blend inward over your forehead and cheekbones.

4

4. Chantecaille Radiance gel bronzer, $44, chantecaille .com. 5. Burt’s Bees All Aglow bronzer & highlighter stick, in Golden Shimmer, $13, burtsbees.com.

5

6 7 Chic Lips

8

These sticks are no-brainers—just slide them on for a barelythere tint (plus balm-caliber ingredients like shea butter).

Consider matching the shade to your blush: “There’s something beautiful about the cohesiveness of wearing similar tones on your lips and cheeks,” says Stern.

6. Nars Afterglow lip balm, in Torrid, $28, narscosmetics.com. 7. Dior Rouge Dior Satin lip balm, in Classic, $40, dior.com. 8. L’Oréal Paris Glow Paradise balm-in-lipstick, in Beige Eden, $10, lorealparisusa.com.

MARTHA STEWART LIVING

47

GOOD LIVING BEAUTY | COUNTER INTELLIGENCE |

Super Savers Yes, your skin deserves the royal treatment, but that doesn’t mean you have to spend a king’s ransom on your routine. These outstanding drugstore picks come straight from top dermatologists, so you can pamper—and protect—yourself for a whole lot less.

TEXT BY CLAIRE SULLIVAN

1 | THE BODY SCRUB Abrasive exfoliants can scratch up your skin. Avène Gentle Scrub smooths with biodegradable jojoba-wax beads and nourishes with three plant-based oils. $24.

2

2 | THE BODY WASH Dove Instant Foaming Body Wash employs gentle cleansing ingredients that don’t strip your skin barrier, says NYC dermatologist Joshua Zeichner. $6.

3 5

3 | THE FACE CLEANSER Soap-free CeraVe Hydrating Cream-to-Foam Cleanser is a favorite of San Antonio dermatologist Vivian Bucay. The sudsy wash leaves skin baby-soft. $14.

1

4 | THE ANTIOXIDANT Zeichner loves Bliss Bright Idea Vitamin C + Tri-Peptide CollagenProtecting & Brightening Serum; it contains a stabilized and potent form of the free-radical forager. $27.

6

7

6 | THE SUNSCREEN Aveeno Positively Radiant Daily Moisturizer Broad Spectrum SPF 30 does more than thwart sun damage: Light-reflective mica helps to illuminate skin. $15.

7 | THE NIGHT CREAM A gel-cream formula and mega hydration courtesy of shea butter and glycerin make La Roche-Posay Toleriane Ultra Night Soothing Repair Moisturizer a score for all skin types. $30.

8

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MARCH 2022

8 | THE EYE CREAM Wake up dullness with Olay Regenerist Vitamin C + Peptide 24 Brightening Eye Cream.

It also contains niacinamide to help even out tone. $39.

PHOTOGRAPH BY YASU + JUNKO

ST YLING BY ELIZABETH PRESS

4

5 | THE RETINOL RoC Retinol Correxion Line Smoothing Night Serum Capsules deliver an ideal nightly dose of the wrinkle-reducer. $33 for 30.

P R O M OT I O N

Back and Better Than Ever!

Join us in April 2022

Sunday, 4.10.2022

Central Park, NYC

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Try the 5.8 mile loop!

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GOOD LIVING

How can I keep my kitchen sponges clean and pleasant-smelling?

A 2017 study found staggering amounts of bacteria inside a typical household sponge—up to 45 billion per square centimeter.

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MARCH 2022

Sponges are more sustainable than paper towels, but moist ones are breeding grounds for germs. To keep them at bay, use all-natural sea sponges, which have inherent antibacterial properties, and disinfect them at least every few days. Jessica Ek, a director at the American Cleaning Institute (ACI), suggests soaking them for five minutes in a solution of one quart water and three tablespoons chlorine bleach, then rinsing and letting them air-dry.

(The ACI does not recommend using the microwave to disinfect sponges: Dry ones can catch fire, plus variables like wattage and sponge size make it hard to gauge how long you need to zap them.) Between washes, rinse your sponges out after each use, then wring them out well and store them somewhere they can dry—not in the sink itself. “Leaving them there to stay constantly wet will encourage bacteria to grow,” says Ek. Finally, replace them every few weeks—or sooner if they start to smell.

GENTL + HYERS (SINK); YELLOW DOG PRODUCTIONS/GET T Y IMAGES (SNOW Y HOUSE)

Ask Martha

—Susan Herland, Everett, Wash.

| WINTER TIP |

Let It Snow

LET US HELP!

A smartly designed shovel will save you from needing to ice your back after clearing your front path and driveway. First, height matters. A rule of thumb from Ken Johnson, an online merchant at the Home Depot: Your shovel, with its blade directly on the ground, should reach approximately to your elbow. He prefers ergonomically designed, two-handlebar models like the Snow Joe 18-inch Shovelution ($21, homedepot.com), which reduce the need to bend, lessening muscle strain. Also consider weight; you want a tool you can lift without dif�iculty when it’s �illed with snow. Blade size contributes to heft, as does material, says Wayne Michalak, board chairman at the Snow & Ice Management Association—so pick up and handle a few to determine what feels best.

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 Dotdash Meredith and may be published, broadcast, edited, or otherwise used in any of its media.

By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

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GOOD LIVING ASK MARTHA

There are so many kinds of sugar in the supermarket—what are the differences?

—Roger Radbourne, Colchester, Vt.

It’s helpful to underst and the varieties, since each type and grain size has unique talents for creating certain confections and drinks. Here’s a rundown, from common to less well-known.

SUPERFINE (aka caster)

CONFECTIONERS’ (aka powdered)

52

—Charlotte Bauerlein, Covington, Ky.

What most people would think of as “regular” sugar, this is the re�ined white type your neighbor would ask to borrow a cup of. In addition to sweetening tea and coffee, it’s the go-to for most baking projects.

This variety is also re�ined and white, but it’s made up of smaller crystals that dissolve quickly, even in icy beverages— making it perfect for stirring into cocktails or whipping into meringues.

Granulated sugar that’s been ground to a talc-like consistency; to avoid clumping, many store-bought versions also add cornstarch. “The �ine particles dissolve well, so it’s ideal for icings and frostings; we also dust it over many sweets as decoration,” says assistant food editor Riley Wofford.

BROWN

Actually re�ined sugar with molasses added back to it, brown sugar adds richness and depth to baked sweets. It comes in light and dark varieties, but they’re interchangeable in most recipes—it just depends how much molasses �lavor you want.

RAW

This term covers a broad range of less-re�ined sugars that retain more molasses than granulated. They include dark, �lavorful types like muscovado, as well as coarser, lighter ones such as turbinado (a common brand is Sugar in the Raw) that add texture to the outsides of piecrusts and cookies.

SANDING

A “�inishing” sugar, it has large crystals that don’t melt in high heat and comes in a rainbow of colors; you can choose between �ine and coarse grains. Sprinkle it on scones, muf�ins, and other treats to give them festive shimmer and crunch.

MARCH 2022

Extra pounds can make it difficult for cats to groom, and increase their chance of developing conditions like diabetes and arthritis, according to Aimee Simpson, medical director of VCA Animal Hospitals. But a hardcore diet isn’t the best solution: Losing weight too quickly can put Mr. Whiskers at risk for liver disease. Instead, place interact ive feeders over his bowl during mealtime (such as PetSafe’s SlimCat Feeder Ball; $8, chewy.com), provide plenty of vertical-climbing options, and rotate out toys so he doesn’t get bored. Finally, spend 5 to 10 minutes playing with him several times a day, rather than one marathon session, says Simpson: “Cats are built for speed, not endurance.”

Reporting by Tina Chadha

ANTONIOS MITSOPOULOS/GET T Y IMAGES (SUGARS); JUNIORS BILDARCHIV GMBH/AL AMY STOCK PHOTO (CAT)

GRANULATED

My cat’s gained weight—what’s the best way to get him some exercise?

making healthy taste this good

Every bowl of Hill’s is science-led, for a balanced meal that’s equal parts nutritious and delicious.

©2022 Hill’s Pet Nutrition, Inc.

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.

Everyday FOOD COOK, NOURISH, ENJOY

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

LIGHT & BRIGHT CHICKEN POTPIE WITH PHYLLO CLUSTERS

| PERFECTING A CLASSIC |

Spring Chickens As you shed your winter layers, give your chicken potpie the same treatment. Our fresh and flavorful recipe has an extra-crunchy top and a tarragon-scented filling of artichoke hearts and leeks. If you’re still hibernating a bit, try our coq-au-vin-inspired riff, enriched with bacon and mushrooms, and tucked under a cozy crust.

TEXT BY MICHELLE SHIH RECIPES BY SARAH CAREY

PHOTOGRAPHS BY CHRIS SIMPSON

These fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls.

No worries if they tear—the dish will still turn out fabulous.

MARTHA STEWART LIVING

55

EVERYDAY FOOD

LIGHT & BRIGHT CHICKEN POTPIE Ingredients 2½ pounds chicken pieces (2 whole legs and 1 whole bone-in breast) 2 cups low-sodium chicken broth Kosher salt (we use Diamond Crystal) and freshly ground black pepper 5 tablespoons unsalted butter 2 leeks, white and lightgreen parts only, sliced and well washed (1½ cups) 2 carrots, cut into a ½-inch dice (1 cup) 2 celery stalks, sliced (3/4 cup) 1 medium Yukon Gold or white potato, peeled and cut into ½-inch pieces (11/4 cups)

1

Cook Chicken & Simmer Broth

Place chicken in a medium Dutch oven or large saucepan, skinsides down. Cover with broth and 2 cups water; add 1 teaspoon salt.

Bring to a boil, then reduce heat to low and simmer, uncovered, until chicken is just cooked through, about 20 minutes.

Transfer chicken to a plate; let cool about 30 minutes. Strain broth, discarding solids (you should have about 3½ cups).

Remove chicken from bones and shred meat into bite-size chunks.

Discard skin and bones. You’ll need 2½ cups chicken; save the rest for salads or sandwiches.

½ cup dry vermouth or

2

Make Filling

Wash and dry Dutch oven or saucepan; melt butter in it over medium-high heat. Add leeks, carrots, celery, potato, 1 teaspoon salt, and some pepper. Cook, stirring, until leeks are translucent, about 4 minutes. Add vermouth; cook until mostly evaporated, about 1½ minutes. Stir in flour; cook 20 seconds, stirring constantly. Stir in 2 ¾ cups broth.

Bring to a boil, then reduce heat and simmer, stirring often, until potato is just barely tender, about 5 minutes (mixture will look very thick; that’s okay, as the vegetables will release liquid in the oven). Stir in chicken, peas, artichokes, and chopped tarragon.

Season to taste; transfer to a 2½-quart baking dish (such as a 9½-to-10-by-2-inch-deep round one) and let cool 30 minutes, or refrigerate, covered, up to 1 day.

3

Top & Bake Pie

Preheat oven to 375°. Top as desired (see below). Bake until golden brown and bubbling in center, 45 to 50 minutes. Let cool 20 minutes before serving, garnished with tarragon sprig.

“You may be used to potpies with milk or cream in the filling, but I leave it out so the flavors of the chicken and vegetables really shine.”

—editorial director of food and entertaining Sarah Carey

dry white wine 7 tablespoons all-purpose flour 1 cup fresh or frozen peas 1 cup quartered frozen artichoke hearts 1 teaspoon chopped fresh tarragon leaves, plus 1 sprig for serving Phyllo Clusters or Classic Piecrust (see recipes, right)

TWO WAYS TO TOP IT PHYLLO CLUSTERS

CLASSIC PIECRUST

Melt 4 tablespoons unsalted butter. Brush a sheet of phyllo lightly with melted butter. Scrunch into a loose ball and place on filling. Repeat with more sheets brushed with butter, covering the filling but leaving a bit of space between pieces; depending on the shape and size of your pan, you’ll need 8 to 12 sheets total.

Roll out half a recipe of our Test Kitchen’s Favorite Pâte Brisée (see page 91) into a ⅛ -inch-thick round or rectangle that’s slightly larger than your baking dish. Drape it over the cooled filling. Cut 5 vents in dough and brush with a beaten egg before baking to give it a golden-brown finish.

Coq-a-Doodle-Doo This richer, more savory pie takes cues from coq au vin. Note the higher amount of flour; it’s needed because the mushrooms release so much liquid as they cook.

At the start of step 2 above, cut 5 ounces thick-cut bacon into ½ -inch pieces; cook in Dutch oven over medium heat until crisp, 7 to 9 minutes. Remove; drain on a paper-towel-lined plate. Discard all but 1 tablespoon fat; add 10 ounces sliced cremini or button mushrooms (about 4½ cups). Cook over high heat until golden brown and liquid has evaporated, about 6 minutes. Add butter and proceed as above, adding 2 teaspoons chopped fresh thyme to aromatics, replacing vermouth with red wine, and increasing flour to ½ cup. Return bacon to pot with chicken; omit artichoke hearts and tarragon.

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MARCH 2022

Extra, Extra!

PLAY SINGLES

Make a full recipe of our pâte brisée (see above). Roll each disk out ⅛ inch thick; cut out rounds just larger than the diameter of individual baking dishes (as shown, left).

GET CHEESY

Add 3 tablespoons grated Parmigiano-Reggiano and ½ teaspoon freshly ground pepper to the piecrust’s dry ingredients. It’s really delicious with the version at left.

FRENCH BREAD PIZZAS © 2022 Reynolds Consumer Products LLC

EASY PREP. EASY COOK. EASY CLEAN. Tough and durable to prevent rips and tears. It’s dinner made easy.

EVERYDAY FOOD

How to Choose

BEYOND TOAST

For a quick, satisfying snack, drizzle a halved, pitted avocado with lime juice and olive oil and top with furikake seasoning or sesame seeds.

Be sure to eat the flesh closest to the skin; it has the most phytonutrients.

Give one a gentle squeeze; if it yields slightly, it’s ripe and ready to eat. If mushy, it’s overripe (but if the flesh is still green, you can use it in baked goods or a smoothie). If you buy firm ones, keep in mind they’ll take several days to ripen.

Gwen A close cousin of Hass with a small seed and nutty flavor.

How to Store Room temp is the general rule.

To slow down ripening for a few days, pop them in the fridge; to speed it up, stash them in a paper bag with a banana.

To keep open avocados from oxidizing and turning brown, leave the pit in, sprinkle a little lemon juice over the flesh, cover, and refrigerate for up to a day.

Hass Ubiquitous in the U.S. Its pebbly skin blackens as it ripens.

Pit Masters

Botanically, avocados are a fruit. But in the kitchen, they’re smooth like buttah.

Full of fiber and heart-friendly fats—plus respectable amounts of vitamin C and potassium—they swing easily from salads to sweets, thanks to their creamy texture and neutral taste. Get the scoop on this clever chameleon, whether you have a common Hass or a jumbo Choquette.

Ettinger A shiny-skinned variety grown in Israel, it has pale, mildtasting flesh.

TEXT BY KRISTIN DONNELLY

A DAILY DOSE “In my Latino culture, we serve avocado alongside many different dishes as a garnish,” says registered dietitian and nutritionist Krista Linares, MPH .

“You don’t have to cook it, and the healthy fat and fiber help regulate blood sugar.”

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MARCH 2022

Choquette It’s five to six times larger than Hass, so great for slicing and dicing.

PHOTOGRAPHS BY CHRIS SIMPSON

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

Pinkerton Cultivated in the 1970s, it ripens slowly and is extra-creamy.

| HEALTHY APPETITE |

GOOD PAIRINGS

“Eating avocado in combination with other fruits and vegetables helps you absorb fat-soluble vitamins like A, D, E, and K,” says Linares.

3. A Better-for-You Treat

Double-Chocolate Muffins Avocado stands in for some oil in this recipe, creating a super-tender crumb; the extra fiber is satiating.

Preheat oven to 350° and line 10 muffin cups with paper liners. In a large bowl, whisk together ¼ cup each mashed ripe avocado, safflower or avocado oil, pure maple syrup, and brown sugar. Whisk in 1 large egg, 1 teaspoon pure vanilla extract, ½ teaspoon baking powder, ¼ teaspoon each baking soda and kosher salt (we use Diamond Crystal), and ½ cup milk. Whisk in 2 tablespoons Dutch-process cocoa powder, then stir in 1 cup spelt or whole-wheat flour until combined. Fold in ½ cup bittersweet-chocolate chips. Divide among cups and bake 10 minutes.

Sprinkle with a few more chocolate chips and sanding sugar; bake until a tester inserted in centers comes out clean, 8 to 10 minutes more. Let cool and serve, or store, covered, at room temperature up to 3 days.

ACTIVE TIME: MAKES:

1. A Fresh Vegetarian Meal

2. A Quick Breakfast

Avocado-and-Beet “Poke” Bowl

Almond-Avocado Smoothie

Jewel-like, antioxidant-rich beets mimic raw tuna in this plantbased riff on Hawaiian poke.

Peel 2 medium beets; cut into ½-inch pieces (1½ cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 15 to 20 minutes. Drain; let cool. Whisk together 1 teaspoon each grated fresh ginger, toasted sesame oil, grated lime zest, and chili-garlic sauce, plus 1 tablespoon each fresh lime juice and seasoned rice vinegar and 2 tablespoons reduced-sodium soy sauce. Stir in 2 tablespoons dried wakame, beets, and ¼ cup sliced scallions. Let stand at least 15 minutes (or refrigerate up to 1 day). To serve, peel and chop 1 avocado and 1 small cucumber.

Toss with beet mixture; serve over cooked rice or soba noodles, topped with toasted sesame seeds, peanuts, and scallion greens.

ACTIVE TIME:

20 MIN. | TOTAL TIME: 40 MIN. | SERVES: 2

15 MIN. | TOTAL TIME: 35 MIN.

10

Place ½ peeled and chopped small avocado, ½ cup baby spinach or kale, 1 cup almond milk, 1 tablespoon honey, 1 teaspoon ground flaxseeds, ½ ripe banana, and 1 cup ice in the jar of a blender. Blend until smooth and frothy; serve immediately.

ACTIVE/TOTAL TIME: MAKES:

5 MIN.

2 CUPS

MARTHA STEWART LIVING

59

EVERYDAY FOOD

Everything Cookies 2 sticks unsalted butter, softened

11/4 cups packed dark-brown sugar

3/4 cup granulated sugar 1 teaspoon baking powder

3/4 teaspoon baking soda 1½ teaspoons kosher salt (we use Diamond Crystal)

2 large eggs, room temperature 1 tablespoon pure vanilla extract 23/4 cups unbleached all-purpose flour 1½ cups flaked corn cereal, plus more for topping (optional) 8 ounces coarsely chopped semisweet chocolate (about 2 cups), plus larger shards or disks for topping (optional) 1 cup coarsely chopped mini pretzels, plus more for topping (optional)

½ cup toffee bits, such as Heath 1. Preheat oven to 350° with a

Extra-large scoops of dough don’t just deliver outsize delight: After you bang the sheets halfway through baking, you end up with the perfect ratio of superchewy centers to crispy edges.

rack in center. Beat butter with both sugars, baking powder, baking soda, and salt on mediumhigh speed until light and creamy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. Add flour and beat on low to combine. Beat in cereal, chocolate, pretzels, and toffee bits to combine, a few seconds.

| SWEETS |

Going All In

If you love ice cream with lots of mix-ins or an over-the-top musical number, then these chocolate-chip cookies—chock-full of extras— may be your new favorite treat. Cereal flakes and pretzels supply the salty crunch, and toffee bits (sold in the baking aisle) hit a sweet caramel note. Sprinkle a few more goodies on top before baking, and they’ll bring down the house.

TEXT BY MICHELLE SHIH RECIPE BY SARAH CAREY

onto parchment-lined baking sheets, spaced 2 inches apart.

Flatten each slightly. Press pieces of chocolate and pretzel and a few cereal flakes on top of each cookie. Bake 8 minutes, then remove from oven and bang sheets on counter or stove top.

Return to oven and bake until barely set in centers and starting to brown on edges, 8 to 9 minutes more. Let cool on sheets 5 minutes, then transfer to wire racks and let cool completely. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 40 MIN., PLUS COOLING | MAKES: ABOUT 2 DOZEN

60

MARCH 2022

PHOTOGRAPH BY CHRIS SIMPSON

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

2. Scoop ¼-cup balls of dough

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

EVERYDAY FOOD

| WHAT’S FOR DINNER? |

A New Flame

For one-pan meals with a side of sizzle, flick on the broiler. Soy-glazed salmon cooks in five minutes flat, chicken thighs get a kick from a yogurt-lime marinade, and sirloin steak shares a skillet with spinach and tender onions.

TEXT BY HANNAH DOROUGH RECIPES BY GREG LOFTS

62

MARCH 2022

To make this speedy recipe, nestle salmon fillets into the pan once the vegetables have softened. A blast of high heat crisps the skin but doesn’t overcook the fish.

PHOTOGRAPHS BY CHRIS SIMPSON

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

BROILED SALMON WITH VEGGIES AND SCALLION RICE

Broiled Salmon With Veggies and Scallion Rice

Sirloin Steak With Spinach and Onions

Crispy Lemon-Parmesan Eggplant

Yogurt-Marinated Chicken and Chickpeas

Broiled Salmon With Veggies and Scallion Rice 4 skin-on salmon fillets (each 5 ounces), preferably wild Alaskan Kosher salt and freshly ground pepper

Sirloin Steak With Spinach and Onions 1¼ pounds top sirloin steak, room temperature Kosher salt and freshly ground pepper

3 tablespoons reduced-sodium soy sauce

1/3 cup mixed marinated pitted olives, chopped

2 tablespoons light-brown sugar

¼ cup chopped sun-dried tomatoes (from about 8)

2 tablespoons unseasoned rice vinegar, plus more for rice

¼ cup extra-virgin olive oil, divided

2 bell peppers, cut lengthwise into 1½-inch-thick strips

¼ cup white balsamic vinegar, divided

1 bunch thick asparagus (12 ounces), trimmed

1 large onion, halved and thinly sliced

8 ounces cremini or button mushrooms, halved

1 large bunch spinach (10 ounces), thick stems removed

1 bunch scallions (about 8), trimmed 3 tablespoons vegetable oil, such as safflower Cooked rice and toasted sesame seeds, for serving

1. Preheat broiler on high with a rack 8 inches below element.

Season fish in a dish with salt and pepper. Whisk together soy sauce, brown sugar, and vinegar; spoon half of mixture over fish.

Let stand 10 minutes, turning a few times. Meanwhile, on a rimmed baking sheet, toss peppers, asparagus, mushrooms, and scallions with remaining soy mixture and oil; season.

2. Spread vegetables into a single layer and broil until tender and golden brown in places, 8 to 10 minutes. Nestle in fish, skin-sides up, and continue broiling until skins are crisp and fish is just cooked through, about 5 minutes. Chop scallions and stir half into cooked rice; season with vinegar. Serve fish over rice with vegetables, any accumulated juices, remaining scallions, and sesame seeds.

1. Preheat broiler on high with a large ovenproof cast-iron skillet on a rack 4 inches below element. Season steak with salt and pepper; let stand 10 minutes. Meanwhile, stir together olives, sundried tomatoes, and 1 tablespoon each oil and vinegar.

2. Swirl 1 tablespoon oil into hot skillet. Add steak and broil until browned (do not flip), 6 to 7 minutes for medium-rare. Transfer to a cutting board; loosely cover to keep warm. Combine onion and 2 tablespoons oil in skillet; season. Broil, stirring a few times, until tender and golden brown in places, 10 to 12 minutes. Add 3 tablespoons vinegar; broil until mostly evaporated, about 1 minute.

3. Remove skillet from broiler. Toss spinach with onion in skillet, a few handfuls at a time, until just wilted; season. Slice steak and serve with spinach and onion, olive relish, and bread and butter.

ACTIVE TIME:

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

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

Crispy Lemon-Parmesan Eggplant 3/4 cup panko breadcrumbs 1½ ounces Parmigiano-Reggiano, grated ( ½ cup) 2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice Kosher salt and freshly ground pepper

½ cup extra-virgin olive oil, divided

Yogurt-Marinated Chicken and Chickpeas ½ cup plain Greek yogurt, plus more for serving 2 teaspoons grated lime zest, plus ¼ cup fresh juice, divided 1 tablespoon ras el hanout, such as McCormick, divided Kosher salt and freshly ground pepper 4 boneless, skinless chicken thighs (about 1 pound total)

1 large eggplant (about 1¾ pounds), cut lengthwise into 4 planks

4 carrots, peeled and cut into ½-inch-thick matchsticks

2 teaspoons smoked paprika, plus more for sprinkling

¼ cup extra-virgin olive oil, divided, plus more for drizzling

¼ cup chopped fresh mint leaves 8 ounces cherry tomatoes, halved 5 ounces arugula

1. Preheat broiler on high with a rack 8 inches below element.

Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season. Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.

2. In a large bowl, whisk together lemon juice, paprika, and remaining ¼ cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat.

Serve over eggplant, sprinkled with more paprika.

ACTIVE TIME:

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

1 can (15.5 ounces) chickpeas, drained and rinsed 1 small red onion, halved and thinly sliced Cooked couscous and chopped cilantro, for serving

1. Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.

2. Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

ACTIVE TIME:

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

© 20 2 2 M ER ED ITH O PER ATI O N S C O R P O R ATI O N . ALL RI G HTS R ES ERVED

ACTIVE TIME:

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63

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

March

“I’m always thinking about creating. My future starts when I wake up every morning . . . and see the first light.”

—Miles Davis

PHOTOGRAPH BY JOSÉ PICAYO

MARTHA STEWART LIVING

65

Fresh Catch Melt-in-your-mouth salmon is the foundation for this Thaiinspired entrée for two. Mint, cilantro, and basil lend delicate yet dynamic flavor to balance the rich fish; cucumbers, watermelon radish, fried shallots, and roasted peanuts bring intrigue and crunch. Why stop there? Sprinkle rice cereal on top for some crackle, and dive in.

BRIGHT & CRUNCHY SALMON For all the recipes in this story, see page 91.

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Vibrant Verdure Classic cacio e pepe—pasta swirled in copious amounts of cheese and cracked black pepper—is heavenly, but undeniably heavy. Here, those fixings are airy on blanched peas and “noodles” of thinly sliced cucumbers and broiled asparagus.

Drizzle on a quick dressing of lemon juice, grated garlic cloves, and extra-virgin olive oil for a comfort-food update that puts even more spring in your step.

ASPARAGUS, PEAS, AND CUCUMBER “CACIO E PEPE”

BEST DRESSED

Spring lettuces on the side? Not for us—or for Jess Damuck, the talented cook, food stylist, and all-around kitchen whiz behind the new book Salad Freak: Recipes to Feed a Healthy Obsession (Abrams). Inside, the former Martha staffer tosses together 100 colorful creations that fill the plate and satisfy every craving. Take a preview, and turn your next meal into an earthly delight.

PHOTOGRAPHS BY LINDA PUGLIESE

RHUBARB & STRAWBERRIES WITH TOASTED BUCKWHEAT & SALTED HONEYCOMB

Berry Nice This deconstructed parfait is fruity, creamy, and lip-smackingly dreamy. Raw rhubarb offers refreshing tartness; a stalk turns into skinny ribbons lickety-split with the help of a julienne peeler. Sweeten it with the ripest strawberries you can find and golden slices of honeycomb from the farmers’ market or a specialty food shop (a drizzle of honey works, too). Spoon the mixture onto ricotta or yogurt, and add toasted buckwheat for a nutty note and a dash of sea salt for depth.

Morning Sun To assemble a citrus salad that’s as plump and juicy—and eye-openingly pretty—as possible, take the time to segment, slice, and supreme fruits that vary in size and color. This bright breakfast combines blood oranges, Cara Caras, and satsuma mandarins. Scoop plain yogurt on top and finish with an element of surprise: make-ahead spicy granola, enlivened with a teaspoon of chile-infused oil.

CITRUS BREAKFAST SALAD WITH SPICY CHILE GRANOLA

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Roll Call Made with ingredients Damuck picked up in a Persian grocery store, this composition takes cues from Middle Eastern cuisine. Lamb meatballs flecked with coriander, cinnamon, and cumin rest on a bed of dill, parsley, and mint. (Technique tip: Wet your hands before forming the balls to prevent sticking.) Serve them with a swipe of labneh and quick-pickled red onions and golden raisins—and enjoy the culinary journey.

LAMB MEATBALLS WITH CUCUMBERS & HERBS

Excerpted from the new book Salad Freak: Recipes to Feed a Healthy Obsession, by Jess Damuck, published by Abrams.

Text © 2022 by Jess Damuck.

Photography by Linda Pugliese.

70

Three Cheers Move over, summertime basil-and-mozzarella. Tomatoes can shine in other simple combos year-round. Here, the sweet, earthy notes of roasted beets complement the tart juiciness of heirloom and cherry varieties (but any ripe tomato can stand in). And sprigs of cilantro bring herbaceous zing.

Together, the trio is unexpected yet delicious.

BEETS, TOMATOES & CILANTRO

Dining Vroom You don’t need to go to great lengths to make this stunner of a runner.

Just cut a 14-inch-wide undamaged section from a ripped or holey blanket, hem the edges, and your table is set.

Chairs reupholstered in a mix of motifs will also bring graphic punch to the scene.

THE DETAILS: Hans Wegner for Carl Hansen & Son CH327 dining table, in Oak Lacquer (similar to shown), $6,700, danishdesignstore .com. Eric Bonnin Kam bowls, in Black, $135 and $65, eric bonninceramics.com. Bob Dinetz Pistachio pitcher, $218, bloomist.com.

They’ve long been overshadowed by quilts, but overshot coverlets deserve their own place in the sun. The nubby-textured textiles, loomed from wool and cotton into arresting geometric patterns, first migrated to America from Europe in the 1770s. Later, industrial mills replicated the handcrafted heirlooms, and today these versions are plentiful at antiques fairs and on Etsy. While flawless finds are rare, the fragments are just as impactful. Upcycle them with our easy ideas, and weave some style and history into your home.

BLANKET STATEMENTS

PHOTOGRAPHS BY FRANK FRANCES | TEXT BY JENNIFER FERNANDEZ

73

Bench Warmers A neutral nook gets a big dose of patterned pizzazz with these pillow covers. The largest is an envelope-back style fashioned from a vintage overshot blanket (for sewing instructions, see page 96), and the others are from Family Heirloom Weavers, a third-generation mill in Red Lion, Pennsylvania, that creates high-quality, machinewashable reproductions.

THE DETAILS: Pine Cone Bloom pillows, in (from left) Brown/Black and Navy/Red; and Tennessee Trouble pillow, in Navy/White, $35 each, familyheirloomweavers.com. Interior Define Ines bench, in Chalk, $595, interiordefine.com.

74

Dream Weavers Prized for their lightweight warmth, durability, and artful color combinations, overshot blankets decorated beds from New England to the southern seaboard states during the 1800s. Come springtime, you can carry on the tradition. This antique cream-and-dark-peach coverlet lends instant character to a sleek canopy bed, and a modern lumbar pillow in an equally bold motif bridges the past and the present.

THE DETAILS: Women of Oaxaca Viento lumbar pillow (similar to shown), $225, the-citizenry.com.

IKEA Yttervag bed, in Black, $499, ikea.com. Ballard Designs Jonah side table, $699, ballarddesigns .com. Folk Abigail ball lamp, in Black Glaze, $499, rejuvenation.com.

75

Remnant Revival Geometric grids are the hallmarks of overshot weaving, so why not display those details like artwork? In this grouping, minimalist frames focus attention squarely on the intricate lines.

To make your own, trim a fragment to the desired size and apply liquid seam sealant (like Dritz Fray Check) along the edges to prevent unraveling. Dab fabric glue on the back of the material—at the center and corners—to hold it in place.

THE DETAILS: Blick wood gallery frames, in Natural, from $25 each, dickblick.com.

West Elm multi-mat gallery frame, 16" by 20", in Wheat (center), $95, westelm.com.

Mixed Bags Another striking idea for overshot scraps: Jazz up plain canvas totes. Snip a rectangle of material slightly larger than your carryall’s middle section, hem the raw edges, and adhere it with iron-on fabric fusing. That’s what we call personal style for the long haul.

ART DIRECTION BY RYAN MESINA; ST YLING BY LORNA AR AGON

THE DETAILS: L.L. Bean Boat and Tote open-top bags, in Natural, from $25 each, llbean.com. Muuto Dots large wooden coat hook, in Mustard, $37, finnishdesignshop.com.

77

Broccoli, Potato, and Cheddar Soup

Deliciously warm and cozy—that’s what these dishes are, and how family and friends will feel the instant they take a bite. Pick up a good cheddar, rich Gruyère, oozy Camembert, or nutty Parm, and make a plan for a meeting of the rinds.

PHOTOGRAPHS BY NICO SCHINCO TEXT BY AMY SCATTERGOOD RECIPES BY SARAH CAREY, GREG LOFTS, LAURYN TYRELL, AND RILEY WOFFORD

MELT YOUR CARES If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you—and the happy folks who come for lunch. The steps are sophisticated yet surprisingly easy. You sauté aromatics, cook the potatoes and broccoli in chicken broth (the stalks simmer for 15 minutes, then the florets join them), and mash half of the spuds against the side of the pot to create a gluten-free thickener. Buttery Havarti and bolder cheddar get stirred in next—and also sprinkled on top of the ovenproof bowls. A quick stop under the broiler, and satisfaction is served.

78

Mozzarella-Stuffed Garlic-and-Herb Bread For all the recipes in this story, see page 93.

QUICK TIP If the dough puffs up in places while baking, pierce it with the point of a knife to release steam and prevent a soggy bottom.

PULL EVERYONE TOGETHER For this surefire people-pleaser, we glorified the best part of a stuffed-crust pizza: the stuffed crust. First, you divide a simple dough into two pieces, and form one half into an oval. Load it up with thinly sliced low-moisture mozzarella, then stretch out the second half, lay it on top, and pinch the edges together. Now comes the flavor-packed finale—a generous flurry of garlic, Italian seasoning, fresh parsley, sesame seeds, and grated Parmigiano, which provides a sharp, savory counterpoint to the ooey-gooey filling. Seal the deal with a side of marinara sauce.

79

Cheesy Butter-Bean Shakshuka

QUICK TIP Brined feta can be extrasalty. Taste a bit before you start this dish, and adjust the seasoning in the recipe as needed.

HIT THE JACKPOT Shakshuka is a North African word that means “mixture,” and in that spirit you can customize all the components to your taste, from the tomatoes (fresh or canned) to the butter beans (canned or dried) to the greens (baby kale or spinach) to the cheeses that unite them.

We like French or Bulgarian feta on the creamier side—the kind packed in brine is less dry and crumbly—and super-melty mozzarella. Simmer it all together, then crack four or five eggs on top and bake until they set. It’s a one-dish wonder for brunch, lunch, or dinner—up to you.

80

QUICK TIP

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

If your cheese comes in a charming wooden box, you can safely slide it into a 350-degree oven; it’s designed for this purpose.

Baked Camembert With Cherry Jam

ANCHOR A SPREAD Here’s a shockingly easy way to elevate an impromptu gathering: Scatter herbs over a little round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for fondue-y flair, and park it in the oven for 10 minutes. Spoon on sour-cherry jam and bake a few more minutes, top with nuts, and ta-da! Molten magic to put out with whatever crudités, crunchy fruits, or crackers you have on hand.

81

TREAT YOUR VEGETABLES To put colorful winter produce on full display, prepare it in a light gratin.

Cream-based recipes can be overwhelming, so here sweet potatoes, cauliflower, and greens get parboiled first, then arranged in a pan and baked in a shallot-scented broth with layers of grated young Gouda.

The creamy Dutch cheese goes into the dish in two batches: It mingles (and melts) among the vegetables, and then more is scattered across the top, where it bubbles and browns into a lacy blanket.

WinterVegetableand-Gouda Gratin

Squash-andCharred-Poblano Quesadillas

TAKE IT HIGHER Think quesadillas are casual? Here, they’re dinner-party royalty, with edges filigreed like frico and elegant vegetables on top.

Our cheese of choice is mellow Monterey Jack, which quickly melds the tortillas as they crisp in the skillet. Top them with cumin-jolted roasted squash and blistered poblanos (the latter get charred over the stove top, a step that can be done ahead of time), and offer an array of sides—salsa, sliced avocado, a quick cabbage-and-radish salad—so friends can accessorize as they please.

82

QUICK TIP

To save time, pick a variety of squash you don’t have to peel.

The thin skins of acorn, carnival (shown), and delicata caramelize beautifully.

QUICK TIP Resist the temptation to boil all the veggies at once.

Each cook time is tailored to bring out their best texture when baked, and their vibrant hues.

French Onion Mac-and-Cheese

MAKE A MATCH Two soul-warming classics become soul mates in this mash-up of a quick mac-and-cheese and a crock of French onion soup. Use torn bread (jagged, rustic) and a triple-billing of big cheeses: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang. And don’t forget the crumbled bouillon cube when sautéing the onions (we like Knorr); it adds a subtle base note of beefy, simmered-all-day flavor.

QUICK TIP You can bake this recipe in individual dishes, a single 21/2 -quart baking dish, or in the skillet you cook the onions in (if it’s ovenproof).

83

ROOMS WITH A

VIEW

After falling in love with the rolling hills and painterly landscape of New York’s Hudson Valley, Chauncey Stillman built his sprawling dream home there in the mid-1900s. The estate’s exquisite gardens recall classic styles from Europe and beyond, and exude old-world charm.

Today, anyone can stroll the grounds, breathe in the blooms, and revel in the vistas.

Plan a visit—and take a trip back in time.

PHOTOGRAPHS BY NGOC MINH NGO | TEXT BY DAN SHAW

PERFUMED PATH On the lower level of Wethersfield’s south terrace, sweet autumn clematis drapes a wrought-iron fence; mature lilacs grow on the other side. Pots of ivy-leaf geranium sit atop a stone wall that serves as a backdrop for a border of roses, phlox, and sweet-smelling sedum.

LIGHT SHOW At the threshold between the property’s inner garden and Italianate Renaissance landscape, two angels stomping on the necks of demons flank a wrought-iron gate beneath a pleached (interlaced) bower of beeches. This spot on the east-west axis of the garden was positioned to frame the sunrise. Most of the bluestone and cobblestone that make up the paths and patios is said to have been salvaged from the deconstruction of New York City sidewalks and streets.

85

INNER PEACE

C

was not your gardenvariety gentleman farmer. The grandson of the chairman of the National City Bank of New York (later Citibank), Stillman was tremendously rich but far from idle: He graduated from Harvard College and the Columbia University School of Architecture; served on several philanthropic boards, including the New York Zoological Society, the National Audubon Society, and the New York Botanical Garden; and was an equestrian, a collector of impressionist and Old Masters paintings, and a skilled needlepointer. But his enduring legacy is Wethersfield, his rural thousand-acre estate in Amenia, New York, and the foundation he established to maintain it.

Stillman started the project in 1939, when he hired architect L. Bancel LaFarge, a founding member of the New York City Landmarks Preservation Commission, to design a stately Georgian-style colonial home on a hilltop with sweeping views of the Berkshire, Catskill, and Taconic mountain ranges. He also commissioned landscape architects Bryan J. Lynch and, later, Evelyn N. Poehler to plot the property’s masterful gardens and riding trails, which he’d refine over the next 50 years. (He owned Hackney horses to pull his collection of 22 antique carriages, now displayed on-site.) Stillman also raised livestock and grew vegetables, and was an early champion of conservation, practicing crop rotation, biodynamic farming, and reforestation.

86

HAUNCEY DEVEREUX STILLMAN

Turn down Wethersfield’s driveway today, and you enter a genteel, bygone world. The formal gardens cover three acres and showcase “rooms” modeled after Italian Renaissance and English styles through history. The walled inner garden is laid out in the arts-and-crafts tradition popularized by English designer Gertrude Jekyll and her frequent collaborator, architect Edwin Lutyens, and features a grape arbor, a parterre (a low area planted in a pattern), a rill (or narrow water channel), and a dramatic tunnel of 17 beeches. “This area is essentially an extension of the house,” says director of horticulture Toshi Yano, who was hired in 2019 to breathe new life into the landscape. The house and garden were aligned so that from his seat in the dining room, Stillman had a perfectly composed view of a reflecting pool and the connecting formal Italian Renaissance–inspired garden rooms beyond, with their massive green shrubs framing the sky.

Wethersfield is at once understated and breathtaking, seducing with both sounds, like the gently gurgling fountains, and the scents of fragrant roses, dianthus, and potted citrus trees (overwintered in the greenhouse), planted so their aromas would waft into the living room and Stillman’s bedroom above it. It impresses with architectural evergreens, and enchants with vivid colors, as Stillman loved begonias, fuchsia, geraniums, and magenta rhododendrons. “It’s fun to play with old-fashioned colors,” says Yano. “It’s an anachronistic garden meant to inspire awe.” And that’s an understatement, too.

ART DIRECTION BY RYAN MESINA

In the walled garden behind the house, a grape arbor leads from the dining room to a shed-turned-teahouse featuring interior murals

by American artist Hight Moore. It’s called the Grasshopper House, after its whimsical grasshopper weather vane. The area’s upper terrace (foreground) features a parterre of a low Arctic-willow hedge surrounding blue-and-white mealycup sage and silver Plectranthus.

STEPPING STONES Obelisks flank stairs leading to a belvedere (Italian for “beautiful view”): a temple of six Corinthian columns and a low dome on the highest point of the property. Visitors may encounter one of Wethersfield’s several resident peacocks sauntering along the pathways in this area. Beyond the formal garden, Poehler designed seven acres of allegorical, sculpture-dotted woodland trails inspired by Dante’s Divine Comedy.

88

CURVES AHEAD An elliptical reflecting pool, originally built for swimming, marks the intersection of the garden’s east-west axis.

Massive topiary yew balls, pachysandra ground cover, and two towering honey locusts frame it. The estate, which was recently placed in the National Register of Historic Places, opens to the public in spring. To learn more, visit wethersfield.org.

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

Recipe Index

want it raw, but you do want to maintain some of its color). Serve, sprinkled with cheese, drizzled with oil, and with lemon wedges on the side.

GREEN SPACE PAGE 13

STARTERS, SALADS, SOUPS & SIDES Baked Camembert With Cherry Jam 94

French Onion Mac-andCheese 95

Beets, Tomatoes, and Cilantro 93

Lamb Meatballs With Cucumbers and Herbs 93

Broccoli, Potato, and Cheddar Soup 93

Citrus Breakfast Salad With Spicy Chile Granola 92 Kale Salad With Fried Capers and Golden Raisins 90 Martha’s GreenhouseVegetable Soup 90 MozzarellaStuffed Garlicand-Herb Bread 94 Rhubarb and Strawberries With Toasted Buckwheat and Salted Honeycomb 92 Winter-Vegetable-and-Gouda Gratin 95 MAINS Asparagus, Peas, and Cucumber “Cacio e Pepe” 92 Avocado-andBeet “Poke” Bowl 59 Bright and Crunchy Salmon 91 Broiled Salmon With Veggies and Scallion Rice recipe card Cheesy Butter-Bean Shakshuka 94 Coq-au-Vin Potpie 56 Corned-Beef Egg Cups 20

90

Crispy LemonParmesan Eggplant recipe card

MARCH 2022

Light and Bright Chicken Potpie 56 Sirloin Steak With Spinach and Onions recipe card Squashand-CharredPoblano Quesadillas 95 Yogurt-Marinated Chicken and Chickpeas recipe card BEVERAGES AlmondAvocado Smoothie 59 DESSERTS DoubleChocolate Muffins 59 Everything Cookies 60 Marzipan Leprechaun Hats 90 Mini Chocolate Cupcakes 91 OTHER Frizzled Shallots 92 Homemade Ricotta 92 Lacto-Fermented Fresno Chiles 91 Light Vegetable Stock 90

Phyllo Clusters 56 Test Kitchen’s Favorite Pâte Brisée 91

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 50 MIN.

SERVES: 6

Light Vegetable Stock Dark-green tops from 1 large or 2 small leeks

Martha’s GreenhouseVegetable Soup Kale Salad With Fried Capers and Golden Raisins 6 or 7 tablespoons extra-virgin olive oil, divided 2 tablespoons salt-packed capers, rinsed and drained

1/2 small baguette, cut into 1/2 -inch cubes (1 packed cup) Kosher salt and freshly ground pepper 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard Pinch of sugar 6 cups packed thinly sliced kale leaves (from 1 bunch stemmed lacinato or curly kale, or a combination)

¼ cup golden raisins, coarsely chopped 1. Heat 2 tablespoons oil in a small

skillet over medium. Add capers (be careful, as they may splatter) and cook, stirring, until crisp and beginning to brown, 1 to 3 minutes.

Remove from oil with a slotted spoon and drain on paper towels.

Add bread to skillet and toss to very lightly coat with oil (add up to 1 tablespoon additional oil, if needed); cook, stirring, until crisp and golden, 2 to 3 minutes.

Season with salt and pepper.

Transfer to a plate.

2. In a large bowl, whisk together

vinegar, mustard, and sugar.

Whisk in remaining 1/4 cup oil.

Add kale, capers, raisins, and croutons. Season with salt and pepper, toss to combine, and serve immediately.

ACTIVE/TOTAL TIME: 20 MIN.

| SERVES: 6

3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped (11/2 cups) 2 carrots, peeled and cut into 1/2 -inch pieces (1 cup) 1 celery stalk, cut into 1/2 -inch pieces ( 1/2 cup) 1 teaspoon minced garlic (from 1 small clove) Kosher salt and freshly ground pepper 1 medium Yukon Gold or white potato, peeled and cut into 1/2 -inch pieces (1¼ cups) 2 cups chopped Savoy cabbage (from 1 head) 6 cups Light Vegetable Stock (recipe follows), or a combination of 3 cups each chicken broth and water 4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole babyspinach leaves

2 medium carrots, scrubbed and cut into 2-inch pieces 2 small celery stalks, cut into 2-inch pieces 5 cups water 2 cups good-quality vegetable broth, such as Aneto, or more water

Combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce heat to low and continue simmering, partially covered, 30 minutes. Strain, discarding solids; let cool completely.

Stock can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months. | TOTAL TIME: 45 MIN., PLUS COOLING | MAKES: ABOUT 6 CUPS

ACTIVE TIME: 5 MIN.

GOOD THINGS PAGE 24

¼ cup coarsely chopped fresh parsley leaves Freshly grated ParmigianoReggiano and lemon wedges, for serving

1. Heat oil in a medium saucepan

over medium. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add potato, cabbage, and stock. Bring to a boil, then reduce heat to low and simmer, partially covered, until flavors are melded and cabbage and potato are very tender, 20 to 25 minutes.

2. Stir in spinach and parsley and

cook 5 minutes (or 1 minute if using baby spinach—you don’t

Marzipan Leprechaun Hats 4 tablespoons unsalted butter, softened

2/3 cup confectioners’ sugar, sifted, plus more for rolling

1/2 teaspoon whole milk, plus more as needed 1 log (7 ounces) marzipan, such as Odense

Black and green gel-paste food coloring and gold jimmies and shamrock sprinkles, for decorating 15 Mini Chocolate Cupcakes (recipe follows) 15 chocolate wafer cookies, such as Nabisco

1. Beat butter on medium-high

speed until pale and creamy, about 2 minutes. Reduce speed to medium, then add confectioners’ sugar and milk; mix until smooth, adding more milk as needed to create a silky buttercream.

2. Pinch off about 1 tablespoon

marzipan and knead in some black food coloring until well incorporated. Cover with plastic wrap; set aside. Knead green food coloring into remaining marzipan.

Divide green marzipan into two pieces. Working with one piece at a time (and keeping remainder covered with plastic), transfer to a surface dusted lightly with confectioners’ sugar. Roll into a very thin circle (a scant ⅛ inch). Use a 5-inch round cookie cutter to cut out circles. Transfer marzipan circles to a baking sheet dusted with confectioners’ sugar; use a pastry brush to brush away any excess sugar. Cover with plastic while you roll out and cut remaining green marzipan. Roll out black marzipan in the same way. Using a sharp knife or pastry wheel, cut into approximately 5-by-½-inch strips; keep covered with plastic.

Mini Chocolate Cupcakes Nonstick cooking spray, for muffin cups

¾ cup unbleached all-purpose

2½ cups unbleached allpurpose flour

3 Persian cucumbers

1½

1 tablespoon fish sauce

teaspoons kosher salt (we use Diamond Crystal)

1 tablespoon sugar

flour

¾ cup granulated sugar ¼ cup plus 2 tablespoons unsweetened cocoa powder

¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon kosher salt (we use Diamond Crystal) 1 large egg, room temperature

⅓ cup warm water ⅓ cup buttermilk 2 tablespoons vegetable oil

½ teaspoon pure vanilla extract

2 sticks cold unsalted butter, cut into small pieces 7 to 8 tablespoons ice water 1. Pulse flour, salt, and sugar in a

food processor until combined.

Add butter and pulse until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 5 tablespoons water over mixture; pulse several times to combine.

Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched.

2. Shape dough into two disks

1. Preheat oven to 350°. Spray mini

muffin cups with cooking spray.

Sift flour, granulated sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Add egg, warm water, buttermilk, oil, and vanilla; whisk until smooth.

2. Divide batter among muffin

cups, filling each about two-thirds full. Bake until a tester inserted into centers comes out clean, about 10 minutes. Let cool completely in tins on a wire rack.

and wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using. | TOTAL TIME: 1 HR. 10 MIN. | MAKES: ENOUGH FOR 2 LARGE POTPIES, OR 6 INDIVIDUAL ONES ACTIVE TIME: 10 MIN.

BEST DRESSED PAGE 66

| TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: 30

ACTIVE TIME: 15 MIN.

ACTIVE/TOTAL TIME: 1 HR.

| MAKES: 15

1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves

½ cup roasted and salted skin-on peanuts, for serving

½ cup crispy rice cereal, for serving

1. Preheat oven to 325°. Cut

½ orange and ½ lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles.

Pour all but 2 tablespoons of reserved shallot oil over salmon.

Bake until salmon is opaque throughout, about 25 minutes.

Remove from oil and, once cool enough to touch, break into bitesize pieces.

2. Use a mandoline to thinly slice

watermelon radish; set in a bowl of ice water until slices are extracrunchy. Slice cucumbers and put in a large bowl.

3. Into a small bowl or measuring

cup, juice remaining ½ orange and ½ lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.

4. Drain and pat dry radish; add

SPRING CHICKENS PAGE 55

3. Trim tops of cupcakes with a

serrated knife if they’re domed.

Spread a small amount of buttercream onto surface of a wafer cookie. Flip a cupcake upside down and place in center of cookie.

Spread top and sides of cupcake with a thin layer of buttercream, then drape a piece of green marzipan over top, pressing onto cupcake to adhere. Wrap a strip of black marzipan around brim of hat, pressing at seam to secure.

Create a buckle by pressing 4 jimmies into a square on blackmarzipan band. Repeat with remaining cupcakes, wafer cookies, buttercream, marzipan, and jimmies.

Decorate with shamrock sprinkles.

1 tablespoon rice vinegar

Bright and Crunchy Salmon 1 orange, such as Cara Cara or blood 1 lime 12 ounces wild-salmon fillet, cut into 2 portions Kosher salt

Test Kitchen’s Favorite Pâte Brisée You only need half of this recipe for one full-size potpie; freeze the other half for another day. For individual pies, you will need a full recipe, as there is some loss from scraps.

1 tablespoon LactoFermented Fresno Chiles (recipe follows), or 1 thinly sliced fresh jalapeño or serrano chile Frizzled Shallots (recipe follows), plus 1½ cups reserved shallot oil

to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

Lacto-Fermented Fresno Chiles Wear gloves while you cut the peppers so you don’t accidentally rub the oils into your eye later in the day.

1 pound Fresno chiles, sliced (preferably on a mandoline) 1 cup warm water 1½ tablespoons kosher salt

1 watermelon radish (or 3 smaller radishes)

MARTHA STEWART LIVING

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The Workbook 1. Put chiles in a sterilized pint jar.

Whisk together warm water and salt until salt is completely dissolved. Pour over chiles and top with a fermenting weight (so chiles don’t float to the surface).

Seal jar tightly, making sure there is absolutely no way air can get in there.

1 pound asparagus

¼ cup extra-virgin olive oil, plus more for drizzling Juice of 1/2 lemon 1 clove garlic 1 handful arugula Parmesan and pecorino cheeses, for serving

2. Let the jar sit in a cool, dark

1. Boil water in a small pot and

place 4 weeks. You might notice a few small bubbles in the jar; at this point, taste a chile—it should be wonderfully tangy and bright.

Then store in refrigerator, covered, about 3 months.

salt it heavily. Prepare an ice bath with a fine-mesh sieve set over it to contain your peas. Add peas to boiling water and boil until crisp-tender and bright green. Strain and transfer to ice bath. Trim ends off cucumbers and shave into long ribbons using a Y-peeler. Add to ice bath to crisp up.

MAKES: ABOUT 2 CUPS

Frizzled Shallots 5 small shallots Vegetable oil, for frying

2. Preheat broiler, with a rack

shallots into rings—they should be just about the thickness of a coin. (The mandoline ensures that the rings are an even thickness and will cook at the same rate; if cutting by hand, try to make them as even as possible and watch for quicker-cooking pieces when you’re frying.)

about 4 inches from heating element. Using Y-peeler, peel asparagus from root end to tip.

When you get down to where you can’t peel anymore, trim off ends and discard, and transfer peelings to a rimmed baking sheet. Drizzle asparagus with a bit of oil and season with salt and lots of black pepper. Toss well to coat. Broil until just charred, about 4 minutes.

2. Put shallots in a small sauce-

3. In a large bowl, combine lemon

pan and add oil just to cover (this may seem like a lot, but you’ll use the shallot oil, too). Cook over medium heat, moving them about occasionally with a fork, until they are deep golden brown, 15 to 18 minutes. Carefully strain oil through a fine-mesh sieve into a heat-safe container; set aside to let cool. Transfer shallots to a paper-towel-lined plate and sprinkle with salt. Shallots will keep for 3 days in an airtight container. Store oil in an airtight container up to 3 weeks.

juice and oil. Grate garlic into mixture. Drain and pat dry cucumbers and add to bowl, along with arugula, broiled asparagus, and peas.

Transfer to serving plates or a platter. Grate a fluffy cloud of both cheeses over the top, and stir everything together before taking your first bite.

Kosher salt 1. Use a mandoline to thinly slice

MAKES: 11/2 CUPS

Asparagus, Peas, and Cucumber “Cacio e Pepe” To give this dish structure, “fluff up” the shaved vegetable ribbons by scrunching and lifting handfuls as you add them to the plate.

Kosher salt and freshly ground black pepper 1 cup shelled fresh (or frozen) English peas 2 Persian cucumbers, or 1 English cucumber

92

MARCH 2022

create long ribbons of rhubarb is an unexpected and visually striking way to prepare this dish, and gives it lots of volume.

4 stalks rhubarb, julienned or thinly sliced

Buckwheat is part of the same plant family as rhubarb, and its toasty nuttiness is delicious when they are combined. Using a julienne peeler to

MAKES: ABOUT 1 PINT

1 quart sweetest strawberries, sliced (halved, if very tiny) 2 teaspoons honey 1 teaspoon fresh lemon juice, or to taste 1 piece ginger (1 inch), peeled 1 cup Homemade Ricotta (recipe follows) or thick yogurt

¼ cup toasted buckwheat groats (kasha) A few thin slices honeycomb, for serving (optional) Flaky sea salt

1. In a large bowl, combine rhubarb,

strawberries, and honey. Squeeze in lemon juice. Using a Microplane, grate ginger into bowl. Let stand at least 10 minutes.

2. On a large serving plate or

platter, spoon strawberry mixture over ricotta or yogurt; sprinkle with buckwheat. Add honeycomb and a good sprinkle of flaky salt.

Homemade Ricotta 2 quarts organic whole milk 1 cup organic heavy cream 1 teaspoon Himalayan pink sea salt

¼ cup fresh lemon juice (from 2 small lemons), plus more if needed

1. Run a piece of cheesecloth

under water for a moment to dampen; drape it over a fine-mesh sieve set over a large bowl. In a medium pot, slowly bring milk, cream, and salt to a gentle boil.

(Be careful not to scorch it—don’t walk away!) Check temperature with an instant-read thermometer to make sure it reaches 200°.

2. Remove pot from heat. Add

Rhubarb and Strawberries With Toasted Buckwheat and Salted Honeycomb

Enjoy immediately, or transfer to a container and refrigerate until ready to use. It will keep for about 3 days.

lemon juice and stir to combine.

Let stand about 10 minutes. You should see the milk separate into clumpy milk curds. If it hasn’t, add another tablespoon lemon juice and wait a few more minutes.

3. Carefully pour liquid through

cheesecloth and allow it to drain until all has passed through and you have a glorious basket of soft cheese. This can take up to 1 hour.

Citrus Breakfast Salad With Spicy Chile Granola Anytime I’m using a variety of citrus I try to prepare each differently for visual appeal. Using a sharp knife, I remove the pith and peel from larger oranges such as navel, blood, or Cara Cara and slice some into rounds and others into supremes.

For tangerines and mandarins, I peel them and separate the segments to scatter on top.

⅓ cup extra-virgin olive oil 1 to 3 tablespoons crushed red-pepper flakes, such as Calabrian 1 teaspoon ground cinnamon 3 cups old-fashioned oats (not quick-cooking)

1/2 cup toasted buckwheat groats (kasha)

1/2 cup seeds (flax, hemp, sesame—go crazy)

1/2 cup sliced almonds 1/2 cup good maple syrup (only the best will do, seriously) 2 teaspoons kosher salt (we use Diamond Crystal) 2 egg whites, beaten 4 to 6 favorite mixed citrus, such as blood oranges, Cara Cara oranges, grapefruits, and satsuma mandarins, sliced and segmented (see note, above) Sheep’s-milk yogurt (plain or maple-flavored), for serving (optional) Flaky salt

1. Preheat oven to 350°. In a small

1 pound ground lamb

pot over medium heat, bring oil and red-pepper flakes to a simmer, then remove from heat. Swirl in cinnamon and let stand a few minutes (the longer it sits, the spicier it will be). Strain into a large bowl though a fine-mesh sieve; remove 1 tablespoon or so of spicy oil and set aside.

1/2 bunch fresh parsley

2. To that same large bowl with

spicy oil, add oats, buckwheat, seeds, almonds, maple syrup, kosher salt, and egg whites.

Combine with a wooden spoon until everything is mixed and moistened. Transfer to a parchmentlined rimmed baking sheet and bake, rotating and mixing every 15 minutes, until golden brown and fragrant, 25 to 30 minutes.

3. Arrange citrus on your plate or

plates. Scatter with a handful of granola and top with a spoonful of yogurt (use the back of a spoon to give it a nice swoop), if desired.

Drizzle with reserved spicy oil and sprinkle with flaky salt. Save any remaining granola in an airtight container up to 3 weeks.

1 bunch fresh mint 1 bunch fresh dill

1/2 cup plain (or fresh) breadcrumbs 1 egg, lightly beaten 2 cloves garlic 6 Persian cucumbers, halved and thinly sliced on the bias Extra-virgin olive oil or Greek-style yogurt

1/2 small red onion, very thinly sliced

⅓ cup golden raisins ¼ cup red-wine vinegar 1 teaspoon whole coriander seeds 1 teaspoon cumin seeds

1/2 teaspoon Aleppo pepper, plus more for serving

1/2 teaspoon ground cinnamon Kosher salt (we use Diamond Crystal) and freshly ground black pepper

2. Use a paper towel to rub skins

gently to remove them (again keeping different-color beets separate)—they should come off quite easily. Clean up your mess, then thinly slice beets. Arrange with tomatoes on plates or a platter. Drizzle with oil. Sprinkle with cilantro leaves and a little black pepper and flaky salt.

CHEESE, PLEASE

1 lemon 1. Preheat oven to 450°. Combine

onion, raisins, and vinegar and let soak, tossing every now and then so everything gets vinegary.

Put coriander and cumin seeds in a skillet and cook over medium heat, shaking skillet around a lot quite vigorously to move them around. When they start to smell fragrant and toasty, after a minute or two, transfer to a mortar and pestle, spice grinder, or cutting board. Crush them up just a bit and transfer to a large bowl.

2. Add Aleppo pepper, cinnamon,

3. Bake 12 to 15 minutes for

Wet your hands and roll the meatballs between them to shape, to avoid a sticky mess.

packet or packets on a rimmed baking sheet and roast 1 hour.

1/2 cup labneh, or sheep’s-milk

1½ teaspoons salt, and ground lamb to bowl with spices. Chop leaves from parsley and half of mint and dill; add to bowl. Add breadcrumbs and egg and grate in 1 clove garlic; use your hands to mix and combine. Line a rimmed baking sheet with parchment. Divide mixture into 12 balls and put on sheet.

Lamb Meatballs With Cucumbers and Herbs

and zest of lemon. Season with Aleppo pepper and salt. Swoop mixture onto your serving plate or platter with the back of a spoon.

Top with salad and meatballs.

Cut zested lemon into wedges and serve alongside.

medium (about 145° on an instantread thermometer; it’s okay for lamb to be a little pink in the middle—that’s more desirable than overcooking). Meanwhile, in a large bowl, combine cucumbers, pickled-onion mixture, and 1 handful each parsley and mint leaves. Season with salt and black pepper and drizzle with a little oil.

4. Put labneh in another bowl;

grate in remaining 1 clove garlic

PAGE 78

Beets, Tomatoes, and Cilantro This is a great way to showcase a variety of tomatoes. Different colors, shapes, and sizes transform this dish into something really striking and completely irresistible—the more the merrier. Use a plastic cutting board that can be easily washed, as well as a pair of latex gloves, if you have them handy, for cutting the roasted beets.

2 bunches red or yellow beets (about 9 medium), trimmed Zest of 1 orange Kosher salt and freshly ground black pepper Extra-virgin olive oil (this is a great time to use your fancy one) 3 to 4 large heirloom tomatoes, thinly sliced 1 pint cherry tomatoes, sliced in half

1/2 cup fresh cilantro leaves Flaky salt, for serving

1. Preheat oven to 425°. Line a piece

of aluminum foil large enough to hold each bunch of beets (if you’re using different colors, you’ll need to keep them separate to prevent the colors from bleeding into each other) with parchment. Place beets in center and sprinkle with orange zest and plenty of salt and pepper; drizzle with a bit of olive oil. Bring two opposite sides of foil to meet. Fold edges down about 1 inch, then fold again to create a nice, tight seal. Fold up remaining edges a couple of times to finish your packet. Place your

Broccoli, Potato, and Cheddar Soup 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil, plus more for serving 2 large shallots (3 ounces total), thinly sliced ( 1/2 cup) 2 cloves garlic, minced (2 teaspoons) 2 teaspoons fresh thyme leaves, chopped

1/2 teaspoon red-pepper flakes, plus more for serving 1¼ pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups) 1 russet potato (10 ounces), peeled and cut into 1-inch pieces 4 cups low-sodium chicken broth Kosher salt and freshly ground pepper 3 ounces mild yellow cheddar, shredded (3/4 cup) and divided 3 ounces Havarti, shredded ( 3/4 cup) and divided

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The Workbook 1. Melt butter in a large pot or

Dutch oven over medium heat.

Once foam subsides, swirl in oil.

Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes.

Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes.

Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.

2. Preheat broiler, with a rack

6 inches below heating element.

Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet.

Broil until cheese is melted and browned in places, 3 to 5 minutes.

Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 1 HR.

40 MIN. | SERVES: 6

Mozzarella-Stuffed Garlicand-Herb Bread For more complex flavor and texture, make this dough ahead: Proof it in the refrigerator for up to two days, punching it down if it doubles in volume before you’re ready to use it.

To prevent it from proofing too quickly, start with cool water instead of warm.

2 2/3 cups unbleached bread flour, plus more for dusting 1½ teaspoons active dry yeast (not rapid-rise) 2 teaspoons kosher salt (we use Diamond Crystal) 1 cup warm water 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling 12 ounces whole or part-skim low-moisture mozzarella, such as Polly-O, thinly sliced

½ ounce Parmigiano-Reggiano, finely grated ( 1/3 cup)

2 tablespoons minced garlic (from 5 to 6 cloves) 1½ teaspoons dried Italian seasoning 3 tablespoons finely chopped fresh parsley

¼ to ½ teaspoon red-pepper flakes 2 tablespoons sesame seeds Warm marinara sauce, for serving (optional) 1. In a bowl, whisk together flour,

yeast, and salt. Make a well in center of mixture; add warm water and 2 tablespoons oil to well. Gradually stir flour mixture into wet mixture to form a ragged dough. Transfer to a floured work surface. Knead with floured hands until dough is tacky but no longer sticky and springs back when pressed with a finger, about 5 minutes. Transfer to a bowl drizzled with oil, turning dough to evenly coat. Cover and let proof at room temperature until doubled in volume, 1 to 1½ hours.

2. Preheat oven to 450˚ with a rack

in lowest position. Punch down dough, transfer to a lightly floured work surface, and cut in half.

Stretch one piece of dough, working outward from center, into an oval, approximately 9 by 13 inches.

Brush 2 tablespoons oil onto a rimmed baking sheet. Place dough on sheet; top evenly with mozzarella, leaving a 1-inch border of dough around edges.

3. Stretch second piece of dough

on floured work surface to roughly same oval shape. Place over mozzarella, gently pressing to remove excess air from between doughs. Fold edge of bottom dough up and over edge of top dough, pinching to seal edges together. Sprinkle top evenly with Parmigiano; drizzle with remaining 2 tablespoons oil.

Stir together garlic, Italian seasoning, parsley, red-pepper flakes, and sesame seeds; sprinkle evenly over dough. Cut several steam vents in top of dough at 2-inch intervals.

4. Bake until dough is golden

brown in places and just cooked through, 18 to 20 minutes. (If dough puffs in places while baking, pierce with the tip of a knife to release steam.) Transfer bread from baking sheet to a wire rack and let cool a few minutes. Slice and serve hot, with marinara alongside for dipping.

ACTIVE TIME: 20 MIN.

| TOTAL TIME: 1 HR.

40 MIN. | SERVES: 8

2. Stir together mozzarella and

feta. Scatter cheeses across top of tomato mixture, then make 4 wells with the back of a spoon.

Crack eggs into wells; season with salt and pepper and drizzle with oil. Transfer to oven and bake, covered, until cheese melts and eggs are just set, 12 to 15 minutes. Serve immediately with pita.

ACTIVE TIME: 25 MIN.

MARCH 2022

| TOTAL TIME: 50 MIN.

SERVES: 4

Cheesy Butter-Bean Shakshuka 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium red onion, sliced (2 cups) 1 small bell pepper, sliced (1½ cups) Kosher salt and freshly ground pepper 3 cloves garlic, sliced (1 tablespoon) 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground coriander

1/8 teaspoon ground cinnamon 2 cans (each 15 ounces) cherry tomatoes, or 1 can (28 ounces) whole peeled tomatoes 1 can (15 ounces) butter beans, rinsed and drained, or 1½ cups cooked butter beans 2 cups packed fresh spinach or other greens, such as baby kale or arugula 4 ounces low-moisture mozzarella, such as Polly-O, grated (1 cup) 2 ounces feta, crumbled ( ½ cup) 4 large eggs Toasted pita, for serving 1. Preheat oven to 375˚. Heat oil in

a large braiser over medium-high until shimmering. Add onion,

94

bell pepper, and a pinch of salt and cook, stirring occasionally, until golden around edges, about 10 minutes. Add garlic and spices; cook until fragrant, 1 minute more. Add tomatoes, breaking up with a wooden spoon, and season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened slightly and flavors have melded, 15 to 20 minutes. Stir in beans and greens.

Baked Camembert With Cherry Jam 1 round Camembert or Brie (about 4 inches across; 8 ounces) 1 clove garlic, very thinly sliced (1 teaspoon) 4 thyme sprigs 1 bay leaf 1 tablespoon dry vermouth 2 tablespoons sour-cherry or raspberry jam

¼ cup chopped toasted almonds or hazelnuts Fennel wedges, green radishes, sugar snap peas, sliced green apple, baguette slices, and crackers, for serving

Preheat oven to 350°. Place cheese on a piece of parchment-lined foil and make a small slit in top, about ½ inch long. Sprinkle with garlic, thyme, and bay leaf. Drizzle with vermouth. Wrap loosely in foil and place on a baking sheet.

Bake 10 minutes, then remove and discard foil. Open parchment and dollop cheese with jam.

Return to oven and bake until cheese is molten and jam is warm, 2 to 4 minutes more. Sprinkle with nuts. Serve with desired accompaniments.

ACTIVE TIME: 5 MIN.

| TOTAL TIME: 20 MIN.

SERVES: 4

1. Preheat oven to 450°. Toss

squash with oil and cumin seeds; season with salt and pepper.

Spread in a single layer on a rimmed baking sheet lined with parchment and roast, flipping once, until golden and tender, 18 to 22 minutes. Meanwhile, blister poblanos over a gas flame at medium-high, turning with tongs, until blackened all over, about 8 minutes. Place in a bowl and cover to let steam, 10 minutes.

Remove and discard skins and seeds, and slice poblanos into strips. Season lightly with salt; toss with squash and cover to keep warm.

2. In a bowl, toss together cabbage,

radishes, and cilantro with lime juice and zest; season with salt.

3. Heat a large cast-iron skillet or

Squash-and-CharredPoblano Quesadillas 1 small squash, such as acorn or carnival, seeded and cut into 1/2 -inch-thick slices (3 cups) 2 tablespoons extra-virgin olive oil

griddle over medium. Lightly brush with butter. Add 1 or 2 tortillas (depending on size of skillet) and top each with ½ cup cheese.

Top each with a second tortilla.

Heat until bottom tortillas are golden brown and cheese begins to melt, about 2 minutes. Flip and cook until undersides are golden and crisp and cheese begins to ooze and crisp around edges, about 2 minutes more. Transfer to a tray and repeat with remaining tortillas and cheese, adding more butter to skillet as needed. Serve quesadillas warm, topped with sour cream, squash mixture, cabbage salad, and salsa.

1 small cauliflower (2 pounds), separated into florets (6 cups) 3 sweet potatoes (2 pounds total), peeled and cut into scant 1/2 -inch rounds 12 ounces dandelion greens or Swiss chard, stems removed, leaves sliced into 2-inch pieces (8 cups) 8 ounces young Gouda, coarsely grated (2 cups) and divided 11/2 cups Light Vegetable Stock (see page 90) or homemade or low-sodium chicken broth 2 large shallots, peeled and thinly sliced ( 3/4 cup) 1. Preheat oven to 450˚. Rub the

bottom and sides of a 2½-to3-quart baking dish with 1 tablespoon butter. Generously season dish with salt and pepper. Cook cauliflower in a generously salted pot of boiling water until crisptender (easily pierced with the tip of a knife but still firm), about 3 minutes. Transfer to a colander with a slotted spoon to drain.

Cook potatoes in same pot until crisp-tender, 4 to 5 minutes; transfer to colander with cauliflower. Cook greens in pot just until wilted and darkened slightly, about 1 minute; drain. When cool enough to handle, squeeze excess moisture from greens.

2. Layer half of cauliflower, pota-

3 to 4 radishes, thinly sliced

toes, and greens evenly in prepared dish. Season, then sprinkle with half of cheese. Top with remaining vegetables and season again. Bring stock and shallots to a boil in a saucepan or the microwave. Pour over vegetables in dish, then dot with remaining 2 tablespoons butter.

1/2 cup fresh cilantro leaves,

3. Bake, uncovered, 25 minutes.

1 teaspoon cumin seeds Kosher salt and freshly ground pepper

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 1 HR.

SERVES: 4

2 poblano peppers 2 cups shredded green cabbage

Top evenly with remaining 1 cup cheese and continue baking until golden brown in places on top and vegetables are very tender, 15 to 20 minutes more. Let cool slightly before serving.

chopped Zest and juice of 1 lime 1 teaspoon unsalted butter, softened, plus more as needed 8 flour or corn tortillas (each 6 inches) 8 ounces Monterey Jack, shredded (2 cups) Sour cream and salsa, for serving (optional)

| TOTAL TIME: 1 HR. 20 MIN. | SERVES: 6 TO 8 ACTIVE TIME: 25 MIN.

Winter-Vegetable-andGouda Gratin 3 tablespoons unsalted butter, softened and divided Kosher salt and freshly ground pepper

French Onion Mac-andCheese You can also bake this recipe in a single two-and-a-half-quart baking dish, or even the skillet it’s prepared in, if it’s ovenproof (it may take slightly longer to heat through). You can make it ahead up to the baking part; just refrigerate (covered), and then bake until bubbly.

6 tablespoons unsalted butter, divided 3 onions (11/2 pounds total), thinly sliced (about 4 cups) 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, plus more leaves for serving Kosher salt and freshly ground pepper

¼ cup dry white wine, such as Sauvignon Blanc 1 tablespoon Dijon mustard 1 teaspoon crumbled beef bouillon (from 1 cube; optional) 12 ounces medium shell pasta

⅓ cup unbleached all-purpose flour 3 cups whole milk

⅓ pound Gruyère, grated ⅓ pound fontina, grated ⅓ pound Emmentaler, grated 3 cups torn rustic bread, or 12 slices (each 1/2 inch thick) baguette (about 4 ounces total)

1. Preheat oven to 450˚. Melt 2

tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water). Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.

MARTHA STEWART LIVING

95

PROMOTION

The Workbook

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2. Meanwhile, cook pasta in a large pot

of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.

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3. Melt remaining 4 tablespoons butter

in same pot over medium-high heat.

Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute. Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted.

Stir in cooked pasta; season with salt.

Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet. Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.

TWO TANTALIZING TEXTURES, ONE DELICIOUS TREAT!

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 6

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BLANKET STATEMENTS

3. Pin the top and bottom edges and sew with a 1/2 -inch seam allowance. Turn the pillowcase right-side out. Use point turner or closed pair of scissors to push the corners out. Insert pillow.

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Fabric pen and ruler Sewing supplies Point turner or scissors 1. For this style of cover, you’ll use a rectangle of overshot fabric that overlaps in the back of the pillow, creating the closure. To determine how much fabric you’ll need for the rectangle, measure the dimensions of the pillow insert; add 1 inch to the height for the seam allowance, and multiply the length by 2, then add 6 inches. (Using this formula, an 18-inch-square pillow insert would require a 19-by-42-inch rectangle.) With a disappearing-ink fabric pen and a ruler,

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2. Fold the left and right edges in, overlapping them by 4 inches. Measure the square to make sure it matches the dimensions of your pillow insert.

PAGE 72

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draw the dimensions of this rectangle onto your fabric; cut it out. Place the rectangle right-side down. Double-hem the left and right edges: Fold each edge in 1/2 inch, press, then fold over again 1/2 inch, and press. Pin and edge-stitch 1/8 inch from the inner fold.

96

MARCH 2022

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.

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Remembering

“My father, Edward Kostyra, was a passionate organic gardener.

When I was a child, he instilled in me the importance of growing one’s own vegetables. As soon as I had my own home, I tilled a great big patch of ground and started planting everything my family and I loved to eat: string beans, tomatoes, cabbages, salad greens, potatoes, carrots, and on and on. The tradition continues today—indoors as well as outdoors.”

—Martha PHOTOGRAPH BY ELIZABETH ZESCHIN

Turkey Hill, Westport, Connecticut, circa 1982

98

MARCH 2022

HEIGHTEN YOUR SENSES

Make moments that matter in hip & historic Frederick County, Maryland. Wander historic downtowns with locally-owned specialty shops, galleries, and theaters.

Venture outdoors in National & State Parks and experience our storied past at Civil War battlefields. Indulge in world-class restaurants and unwind at dozens of tasting rooms.

visitfrederick.org • 800-999-3613

A R EC I PE TO R E M E M B E R , W I T H F L AVO R T H E Y ’ L L N E V E R F O R G E T.

M A D E W I T H M I L K F RO M G R A S S - F E D C OW S T H AT G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.