Martha - Jan/Feb 2017 by Lawrence Ambrocio

MARTHA STEWART

SHARE THE LOVE Happy ways to start 2017!

The best baths for your skin January/February 2017 $4.99 USA (CAN $5.99) marthastewart.com

SWEETS FOR YOUR SWEETIE MEET OUR FAVORITE MAKERS PERSONALIZE YOUR PLACE CLEAN LIKE A PRO

CHANGING THE GAME OF THE TEXTILE INDUSTRY For the past ďŹ ve years, Toyota and Martha Stewart American Made have partnered to celebrate the small business owners who drive the maker movement and help entrepreneurs go places, do great things, and dream big. In 2016, Toyota supported this initiative by spotlighting WOVNS with the ďŹ rst-ever Toyota Maker Award. Co-founders and identical twin sisters Dena and Chelsea Molnar established a made-to-order textile company that is turning emerging artists' digital designs into custom woven textiles manufactured in America.

Photos, clockwise from top: textile design byJulia Rothman; Dena Molnar with designer Andy Shimmin; Dena Molnar with designer Kira Dominguez; Dena and Chelsea Molnar

WOVNS SEEKS TO REVOLUTIONIZE TEXTILE PRODUCTION IN AMERICA Sharing a passion for both the textile and architecture industries, WOVNS launched to the public in San Francisco in 2016 with a mission to provide designers and businesses with immediate and simple access to original woven textiles. WOVNS promotes independent designers through the WOVNS collection, an online curated fabric and product market that offers royalties to contributors.

DESIGN MADE EASY First, customers visit WOVNS.com and choose from a selection of colors and fabric qualities online. Next, they apply them to their own designs. The ďŹ nal step is to submit their design for purchase (quantities can be as small as a single yard).

MAKER To learn more about Martha Stewart American Made and the Toyota Maker, visit marthastewart.com/americanmade

Photos, clockwise from top: Dena Molnar with designer Bonny Guo; Dena Molnar with designer Andy Shimmin. Textile designs from the top: Fog & Sun by Katherine Teresa Foster; Curious Sound by Nickolas Peter Chelyapov; Tumble in Color-Way "Ice Blue"; Mermaids by Julia Rothmanw, ďŹ nished product (tote & pillow) by Jorvino Arias

2016

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JANUARY S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

NEW YEAR’S DAY

Take down Christmas trees

Write thank-you cards

Friend Jean Pigozzi’s birthday

Polish silver

Put away decorations

Go for a hike with Jude and Truman

Cardio and core

Weight training

Horseback ride

Return from Europe

Yoga

Lunch at farm for friends

Donate clothes to charity

Make a batch of chicken soup (see page 61) Yoga

Clean and organize kitchen pantry

Fertilize greenhouse plants

Schedule eye exam

Reorganize home off ice

Cardio and core

Weight training

Go crosscountry skiing if snowy enough

Sister Kathy’s and friend Kate Berry’s birthdays

Refill bird-food containers

Clean and oil saddles

Rotate mattresses

Yoga

Take dogs to Speak at United groomer Way Women’s Leadership Breakfast in Miami Weight training

Draft plan for spring planting and groom indoor plants

Order seeds

Buy more pet treats

Spray plants in greenhouse with insecticidal soap as needed

Clean equipment shed

Restock firewood pile on porch

LUNAR NEW YEAR

Cardio and core

Weight training

Horseback ride

Go sledding with Jude and Truman

Roast parsnips from root cellar

Make and freeze stocks for soups

Yoga

21 Horseback ride

Yoga

Martha’s Winter

“I love to add some homemade applesauce to my morning bowl of Greek yogurt. Even though the applesauce has no added sugar, it gives a touch of sweetness to my breakfast.” —Martha

Gentle reminders, helpful tips, and important dates. PINK APPLESAUCE WITH YOGURT

FEBRUARY M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

Start onion seeds

GROUNDHOG DAY

Harvest herbs

Travel to Houston

Cardio and core

Attend Super Bowl

Feed orchids

Sharpen and oil garden tools

Survey property for damaged trees

Take inventory of wines

Clean dryer vent

Cardio and core

Speak at Historic Charleston Foundation luncheon

Yoga

Go for a hike

Craft valentines with Jude and Truman

Make cookies and treats (see page 90)

VALENTINE’S DAY

Begin organizing seed packets as they arrive

Have lawn mowers serviced

Wash dogs’ winter coats and sweaters

Go for a horseback ride with friends

Yoga

Cardio and core

Begin sowing cauliflowers, cabbages, and brussels sprouts

PRESIDENTS’ DAY

Bring fresh eggs to off ice

Order summer bulbs

Brother George’s birthday

Host South Beach Wine and Food Festival dinner

Family dinner with Alexis and grandchildren

Yoga

Speak at the Garden Club of Palm Beach, Florida

Gardener Ryan McCallister’s birthday

Repot begonias

Aunt Julia’s and colleague Sarah Carey’s birthdays

Makes: 1½ quarts applesauce

In a large pot, combine 4 pounds McIntosh apples and 2 pounds red apples (such as Empire or Cortland), quartered and cored (but unpeeled); ¼ cup fresh lemon juice; and 1½ cups water. Cover and bring to a boil over high heat, stirring occasionally. Then reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes. Let cool, then remove the skins with a fork and lightly mash apples. Swirl into yogurt. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months.

PE TER AR D I TO

S U N D AY

TO E X P LO R E NEW WORLDS

B EC A U S E G O L D I S A G I R L’ S BEST FRIEND

B EC A U S E I ’M A N AT U R A L

TO I N D U LG E

W H Y I C O O K®

TO C R E AT E SOMETHING PINWORTHY

BECAUSE PUMPKIN SPICE IS STILL DELICIOUS

B E C A U S E FA N C Y I S O V E R R AT E D

B E C A U S E I H AV E G R E AT TA S T E

T H E B E S T I N G R E D I E N T S M A K E T H E B E S T D I S H E S.

No preservatives, nothing artificial, just rich chicken flavor.

Learn. Share. Inspire. #WhyICook

5 JA NUA RY/F E B RUA RY 2 017

SWEETS FOR YOUR SWEETIE

C O U RT ESY O F SW EE TG R EEN

Eight homemade chocolate treats that will make your loved ones swoon.

104

Creative ideas for giving every room in your home a signature touch.

Our guide to the most-anticipated titles of 2017, the best independent stores, and favorite reads from famous bookworms.

PERSONAL EFFECTS

HIT THE BOOKS!

TRUE-BLUE WINNERS

Meet our American Made winners: 10 artisans and entrepreneurs from across the nation whose passion for making high-quality goods is sure to inspire future makers.

It wasn’t a toss-up! The founders of Sweetgreen— Jonathan Neman, Nicolas Jammet, and Nathaniel Ru—were hands-down American Made winners. Their farm-to-table restaurants are changing fast food forever.

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FROM MARTHA

Sights on Success

Our founder looks back at the exciting early days of her company.

Tastemaker

The Fresh Face of Beauty: Glossier CEO Emily Weiss shares her must-haves. 40 Health

GOOD THINGS

Valentine’s Day ideas, easy bites for winter get-togethers, cool décor, and more.

The Surprising Power of Self-Compassion: Why being kind to yourself does wonders for your overall well-being. 42 Editors’ Picks

Made in the USA: A selection of great goods from American makers. 46 Pets

Creature Comforts: How to take care of your furry friends’ health. 48

Ask Martha

A winter-emergency car kit, the best uses for rimmed baking sheets, and a primer on fair-trade chocolate. 52 36 20

EVERYDAY FOOD

Perfecting . . .

Chicken Noodle Soup: The cold-weather staple, plus three twists. 61 From the Hearth: Four satisfying meals that cook in the oven. 64

GOOD LIVING

Healthy Appetite

The Palette

Citrus Stars: Grapefruit is a bright addition to winter recipes. 66

Pale Pink + Café au Lait: Try a new (and oh-so-pretty) color combo. 29 The Well-Kept Home

Clean It Like You Mean It: Our top tips and DIY secrets for tackling the kitchen. 30

Editor’s Letter 8 Out & About 10

What’s for Dinner?

IN EVERY ISSUE

Martha’s Winter 2

Easy Entertaining

Super Bowls: Top dips for parties of any size. 70

The Workbook 111 Collecting 116

On the Cover Wow-worthy valentines for all your darlings. (For decorating how-tos, see page 19.) Photograph by Chelsea Cavanaugh.

C O U RT ESY O F M ART HA ST E WA RT (M A RT HA ); C H EL S E A CAVAN AU G H (L A DY B U G S, BAT H SA LTS); PE T ER A R D I TO (H O O K ); A R M A N D O R A FA EL (SO U P)

Beauty

Healing Waters: The right bath for your skin during the winter months. 36

RECIPE FOR WONDERFUL

RIGATONI WITH SILENCED SMARTPHONES

Always al dente, always perfect.

We saved you a seat. Find out more at Barilla.com/DreamDinnerParty

A TIME TO START THE BEGINNING of a new year always brims with excitement and potential; it feels like the perfect time to hit the reset button on life. But in practice, it’s often a challenging time to do so. The weather is colder, the gyms are crowded with everyone’s resolve, and the stress of trying to improve everything at once can be daunting. Instead of putting all that pressure on yourself to pounce on January 1 (or make that January 2), think of these first few weeks as the best time to look inward—and to plan, plot, and then pursue the things that will make life truly better and happier in 2017. (Losing 10 pounds doesn’t always have to be one of them.) If it’s a more inspiring career or new work chapter you’re after, be sure to read about our amazing Martha Stewart American Made winners, people who are pursuing their passions and finding great personal reward in them. If it’s more quality time with loved ones you want, check out our recipes for enhancing mealtimes and our tips for creating a home you can’t wait to share. Whatever you aspire to this year, we wish you lots of joy and success!

Elizabeth Graves Editor in Chief

LIVING IN MY LIFE Here, just a handful of ideas from our pages that I look forward to enlisting.

A place displaying all the latest trends is splashy, but the warmest homes, to me, are filled with the heart of their inhabitants. I love the personalized décor ideas in this story, and will be “updating” my walls with family pictures, like this sun-kissed one of my nephew and son.

Our food editors dreamed up so many charming ideas for Valentine’s Day. I’ll make these cookies for my son, and surprise my husband with a treat from “Sweets for Your Sweetie” (page 90).

46 It’s never been easier to find highquality goods made in the U.S. See our Editors’ Picks, and visit our American Made store on Amazon (amzn.to/MSAM).

Let’s stay in touch! Email me at elizabeth@marthastewart.com.

We spent months looking for the top makers in the country for our annual American Made awards. Knowing their stories makes me enjoy their beautiful products even more.

I’m adding this chicken noodle soup recipe to our repertoire. It’s so good and comforting on a cold day.

PER RY HAG O PIAN (P O RT R AI T ); C H EL S E A CAVAN AU G H (C O O K I E ); PE T ER AR D ITO (FAC E M I ST ); A R M A N D O R A FA EL (SO U P); C H R I ST I NA H O L M ES (C H EES E ); C O U RT E SY O F E L I Z A B E T H G R AV E S (C H I L D R E N)

E D I T O R’ S L E T T E R

As usual, you saw that coming. There are a lot of things that are easy to see coming, like man buns and homemade kombucha going out of style, but some things are a little harder to detect. Like that pedestrian unexpectedly jaywalking. That’s why Toyota Safety Sense™ P,1 including a Pre-Collision System2 with Pedestrian Detection,3 comes standard on the new 2017 Corolla.

Toyota Safety Sense™ Standard

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IN OUR FEED

@annaremarchuk

We have a surefire way to make someone swoon on Valentine’s Day: Check out Anna Remarchuk, a Ukrainian photographer based in Kyiv, on Instagram. In her #envelope_series, you’ll find images of vintage stationery bursting open with fresh blooms. Follow her lead and send a truly flowery love letter. Follow Us

@marthastewart

ON THE ROAD WASHINGTON, D.C.

ellevatenetwork.com

Big changes are under way in the nation’s capital, but amid all the political buzz, take time for a vital history lesson. Last fall, the National Mall welcomed a new Smithsonian institution, 13 years in the making. Inside the building created by designer David Adjaye and architect Philip Freelon, you’ll find exhibits on the history of slavery and civil rights, art, and stories about the trailblazers and visionaries who have shaped our country. National Museum of African American History & Culture nmaahc.si.edu

The wait at the 24-seat Bad Saint is worth it for a chance to feast on Filipino classics like sinigang (branzino, vegetable, and tamarind stew).

badsaintdc.com

Set to open in March, the Line DC hotel will have 220 rooms and restaurants from top area chefs Spike Gjerde and Erik Bruner-Yang.

thelinehoteldc.com

If you’re looking to go nextlevel with your business in 2017, bookmark this organization’s website. Ellevate Network empowers female entrepreneurs to get the ball rolling on new endeavors by providing them with connections to other professionals. It runs worldwide networking events and twice-weekly webinar “jam sessions,” publishes articles on building a career on its website and newsletter, and produces a podcast and video series filled with tips and advice. The organization also invests capital to develop female-run businesses and promote gender diversity in the workplace. Visit the site for more information on how to join and partner up with them.

Stock up on ceramics, succulents, and cards at Little Leaf, the new sister shop to Union Market’s Salt & Sundry.

WIN $15,000! Enter at marthastewart living.com/15kideas for your chance to win $15,000 to bring your ideas to life! For details, see page 114.

shopsaltand sundry.com

ON OUR BOOKSHELF FRESH INSPIRATION

This month’s picks ward off the winter blues with activities to brighten your surroundings and keep you busy. Bring the outdoors in by putting together one of the 30 projects in photographer Caitlin Atkinson’s Plant Craft (Timber Press, 2016)—she has a whimsical way with natural materials like foraged branches, cut flowers, and plants. Or invite friends for a family-style dinner with the help of Mozza at Home (Knopf, 2016). This collection features more than 150 comforting recipes by Los Angeles chef and restaurateur Nancy Silverton. And if you’re in full-on nesting mode, get ideas for every room in your home from the photo-filled The Finer Things (Clarkson Potter, 2016), in which designer Christiane Lemieux examines the history of classic furniture, textiles, and other décor details.

A N N A R EM A RC H U K (I N STAG R A M); C O U RT ESY O F N AT I O N A L M U S EU M O F A FR I CA N A M ER I CA N H I STO RY & C U LT U R E (M U S EU M); PE T ER A R D ITO (B O O KS)

Out & About

Where to go, what to see, and how to kick up your winter.

AT OUR FINGERTIPS ELLEVATE NETWORK

There’s living. And there’s loving life. We’re here to help with the second one. Our intriguing blends of herbs and botanicals support energy, stamina, focus, and overall

well-being. Cup after cup, day after day, life is good.

F ROM MART HA Teach and Inspire

C O U RTESY O F MARTHA STE WART

I was in my early 20s when I took a job on Wall Street as an institutional stockbroker. I loved it!

SIGHTS ON SUCCESS Martha shares how she turned her passion for all aspects of everyday livingâ&#x20AC;&#x201D; cooking, gardening, entertaining, decorating, collecting, and craftingâ&#x20AC;&#x201D;into a thriving business empire that has made her a household name around the world.

How I Started F ROM MART HA

The Chef, the Gardener, the Crafter From left: Even when I’m on vacation, I love to cook and bake; here I am in St. Barts many years ago, making pancakes in an open-air kitchen. Gardening has always been and always will be a major source of pleasure for me. In this last photo, I’m emulating the 19th-century itinerant wall painters and creating painted wallpaper at Turkey Hill.

money as a result. I had established a thriving catering business, and less than a decade later published the best-selling book Entertaining. By 1990, I was the 49-year-old mother of a grown daughter, a divorcée, and I knew that I was onto something big. I’ve been dubbed a “late bloomer,” and I love the moniker. I published the first issue of Martha Stewart Living that year, and have been pursuing my dreams ever since. I have always considered myself a teacher, and I firmly believe that I had to learn in order to teach. If I was to teach the art of quilling, for example, I researched the subject thoroughly to find out what quilling was and why it existed in the first place, and to discover why anyone would create veritable works of exquisite art using tiny strips of paper carefully rolled and glued into amazing shapes and forms. I apply this same level of rigor to everything I do. I get the greatest satisfaction when I hear that someone has learned a simple “good thing” from me, or a more complex procedure, such as how to plant a shade garden or rewire an antique lamp. My curiosity knows no bounds. I continue to learn each and every day, and will continue to teach what I know to as many people as will listen.

KEYS TO SUCCESS These are the words of advice I share time and time again. For more, pick up The Martha Rules (Rodale, 2005). 1. Build your success on something you love. 2. Focus your attention on the basic things that people need and want. 3. Create a business plan that allows you to stay true to your big idea and focus on the details. Then be flexible to change as it grows. 4. Teach so you can learn. 5. Use smart, cost-effective promotional techniques. 6. Strive for quality in every decision, every day. 7. Build an A-team. 8. So the pie isn’t perfect? Cut it into wedges. 9. Take risks, not chances. 10. Make it beautiful.

C O U RTESY O F MARTHA STE WART (LEF T, RI G HT ); ELIZ AB E TH ZESC H I N (C ENTER)

HEN I AM ASKED how and when I knew I would build a very strong and influential brand, I always say that it just “happened.” It happened, but not without years of hard work and dedication, not without constant retooling of my peculiar and intense self-education in all things that pique my curiosity, and not without complete immersion in the idea of home and the vast subject of what I call “living.” Having a formal education was extremely important when I was starting out. Even if one had no specific career path, a college degree and even a graduate degree in law, architecture, or business were acknowledged advantages. I attended Barnard College, in New York City, majoring in history and architectural history. I also studied art, economics, and literature. After college I got a job on Wall Street, where I became an institutional stockbroker. The job taught me so much about what it takes to build a real business, a real company—a meaningful and useful enterprise. Yet it was not until I left Wall Street that I discovered my true entrepreneurial bent. I loved ideas. I loved building. I loved creating. I loved making things that would enhance everyday living. And I loved making

F ROM MART HA

THE ROAD TO SUCCESS

Never one to be content with the status quo, I am always looking for the next great idea and opportunity. Here’s a timeline of some important moments.

1970

1960s

1973

I wrote my first book, Entertaining, in 1982. It was an important step in my life. I had found my niche, my voice.

Our first home, Turkey Hill, was in Westport, Connecticut. After Wall Street, I started a catering company out of my kitchen. We made everything from scratch.

Commuting by subway from the Upper West Side to work on lower Broadway was part of my daily routine.

1995

Martha Stewart Weddings magazine came out in 1995.

1995

1999 We started an exciting lifestyle product line with Kmart in 1997. MSLO went public on the New York Stock Exchange. It was a very important day in my life.

1990

My TV show was awarded many Emmys over the years—18, to be exact!

I visited the Clinton White House for our TV show, and hung a handmade wreath with First Lady Hillary Clinton.

2011

Now in its seventh season, Martha Bakes airs on PBS.

1982

The Martha Stewart Living TV show launched in 1993. Martha Stewart Living published its inaugural issue. It was an instant success.

2016 The Martha Stewart Café opened in 2015.

Our 87th book, Vegetables, was published this past fall.

2016

We created a new TV show with VH1: Martha & Snoop’s Potluck Dinner Party. It’s a hit!

COURTESY OF MARTHA STEWART (COMMUTE, CATERING, WHITE HOUSE, EMMYS); ROBERT POLIDORI (TURKEY HILL); ELLISTON LUTZ (STOCK EXCHANGE); BRYAN GARDNER (MARTHA BAKES); COURTESY OF VH1 (MARTHA & SNOOP)

How I Started

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

Available for dogs and cats.

BlueBasicsPets.com Love them like family. Feed them like family.®

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15% off + free shipping*

*Enter code TMSFEB17 in your shopping cart. Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 3/31/17. Exclusions may apply, please see website for details. Shown: Jewel Box Quilt, Daisies Percale Bedding, Color Top Table and Olivia Ceramic Lamp.

GOOD T H INGS Fresh Ideas to Elevate the Everyday

MAKE & TAKE

STROKES OF GENIUS The way to your valentines’ hearts may be through their stomachs, but play to their eyes, too. Our sugar cookies are supersimple to bake and decorate in a big batch (because we know you’ve got a lot of love to give). Turn the page for this chic technique, plus three more. PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

January/February GOOD T H I NG S

More Sweet Techniques The same three components— sugar-cookie hearts, royal icing, and food coloring—produce wildly different results depending on the decorating method you choose. Each is easy enough for a kid making treats for the class, and all create one-of-a-kind artworks. To ice the top, pour icing into a bowl, hold a cookie face down, and gently dip it in, letting excess drip off and tapping gently to remove bubbles. (For recipes, see page 111.)

Hey Ladies Kids will flip over these fun insects, which run and jump for joy. Adults will appreciate that they’re a candy-free V-Day alternative. Download our leaf template (at marthastewart .com/love-bugs), attach them with doublesided tape, and voilà— #cuteoverload. Fun Express Flipping Wind-Up Lady Bugs, $18 for 12, amazon.com.

I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

QUICK CRAFT

INTRODUCING

CAFFÈ LAT T E K- CUP PODS ®

Stir Sip Enjoy

January/February GOOD T H I NG S

PERSONALIZE IT

A Touch of TLC It’s a tall order to make kids’ winter accessories entirely from scratch, but it’s a snap to add a little sweetener. Warm their hearts (and hands) by sewing a trio of buttons onto each mitten. Stitch pom-poms along the edge of a scarf. Or follow the weave of a knit hat to overstitch a heart, initial, or any other shape. Heart buttons, 60¢ each, mjtrim.com. Creatology pom-poms, $3 for 80, michaels.com.

EDITORS’ FAVORITE

Down the Hatch Our food department has fallen hard for Farmhouse Culture Gut Shot. Made in Watsonville, California, the concentrated flavors, such as the classic with cabbage and caraway seed, come from the by-product of the company’s sauerkraut, and can be stirred into vinaigrettes or soups, or swigged when you need a pick-meup ($6 each, whole foodsmarket.com).

PROVISIONS

Love Letters To send your little one an edible lunchtime note, take two slices of bread (one white, one wheat) and use a large heart cookie cutter to shape a sandwich, then small letter ones to punch out a message. Fill the holes in each slice with the cutouts from the other, and look forward to extra hugs after school. Rectangular stainless steel ECOlunchbox, $20, containerstore.com.

Notch a V into strawberries when hulling them, and they’ll be heart-shaped when sliced. Serve them with Greek yogurt swirled with jam.

Unlike creams and rubs that mask the pain, ThermaCare® has patented heat cells that penetrate deep to increase circulation and accelerate healing.

HEAT + RELIEF + HEALING = THERMACARE®

January/February GOOD T H I NG S RECIPE REMIXES

Viewing Pleasures We’ve turned go-to refreshments into A-list offerings, just in time for movie-awards and football season. (For recipes, see page 111.)

GOLDENGLOBE SHANDY

Why should the stars and the Hollywood Foreign Press Association have all the fun? Tip a glass with our wintry take on a summer sleeper hit that features cranberry-infused syrup.

SUPERBOWL NACHOS

It’s hard to improve on this classic, but we did, by swapping in kettle chips and melted Gouda and blue cheese. Touchdown!

OSCARS POPCORN

The ultimate movie nosh dresses up in rich caramel and toasted black and white sesame seeds for Tinseltown’s big night. Creative Juice Cafe striped party-favor popcorn boxes, $8 for 12, amazon.com.

A New Light See la vie en rose—or lilac, or yellow, or any of the 25 shades of Solyx clear polyester films ($14 per ft., decorativefilm.com). Cut them to fit your window panes, peel off the liners, spray them with water, and press them onto the glass with a squeegee. You’ll regain the privacy you lost when the tree in front of your house shed its leaves—as well as create a pretty stained-glass effect that will brighten your home on the grayest days.

ST EPH EN K EN T J O H N S O N ( WI N D OW )

DIY DÉCOR

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January/February GOOD T H I NG S

QUICK FIX

On-the-Spot Solution To pretreat clothing stains without having to hoof it to the laundry room, hang a mini kit in your hamper and stock it with a small bottle of acetone (it helps remove grass and grease), detergent (for collars), and vinegar (great on mustard, coffee, and more). For more stain-removal tips, go to martha stewart.com/stain-chart. Woven hamper, $165, brookfarm generalstore.com. Bamboo utensil holder, $8, containerstore.com.

PLANT NOW, PICK LATER

INSTANT UPGRADE

What Lies Beneath Whether your dressing area is tiny or you just firmly believe that there should be a place for everything, this trick will be music to your ears. Repurpose a piano bench into a vanity seat by painting it to complement your space and adding a cushion (we covered a piece of foam in fabric and Velcroed it to the wood), lining the built-in storage bin with paper, and filling it with clear trays to hold hair products and tools. No more curling irons junking up the placeâ&#x20AC;&#x201D;bravo! Cameron & Sons Unfinished Duet piano bench with storage, $80, discountmusicaloutlet.net.

Scatter poppy seeds (like Papaver somniferum ) directly on bare winter groundâ&#x20AC;&#x201D; even on top of light patches of snow. The seeds need weeks of cold to germinate, and plants will begin to emerge in spring.

Discover the fresh taste, flavour and aroma of Twinings® Teas in K-Cup® Pods Since 1706, Twinings® Teas have been a delicious alternative to coﬀee. From the fertile plains of Kenya to the foothills of the Himalayan Mountains, our nine Master Blenders travel the world in search of the ﬁnest teas, spices, herbs and fruit infusions available, then skillfully craft each blend. So fetch your favourite mug, relax and enjoy this unbeatable taste experience any time of day.

GOOD L IVING Home, Style, Beauty, Health

THE PALETTE

PALE PINK + CAFÉ AU LAIT Sure, you could paint your walls a classic neutral—a white, gray, beige, or can’t-go-wrong greige. But we love the idea of warming up a room with a new neutral, a pink that’s as soft and pretty as the inside of a seashell. This chic shade gives all who come near it a lovely glow—and it’s a BFF to latte-hued accents like these stunning roses, luxe gold accessories, and so much more. PHOTOGRAPH BY CHELSEA CAVANAUGH

ON THE WALL Spring Blossom by Benjamin Moore paint, benjamin moore.com.

THE DETAILS: West Elm Parsons mini console, in Champagne, $349, westelm.com. Minted “Soft Shimmer No. 2” print with matte-brass frame, 18" by 24", $230, minted.com. Eric Bonnin Ceramics Tiny Lilas vase, $25; and Lilas vase #1, $55, ericbonnin ceramics.com. Jayson Home brass offering bowls, from $45 each, jaysonhome.com.

The Well-Kept Home G O O D L I V I NG

Once a year, remove cabinet pulls and soak them in warm soapy water while you wipe the doors. Then polish the pulls before putting them back on.

Every couple of weeks, clear off open shelves and cleanse them with a warm, damp cloth. The same goes for pendant lights.

Cupboards near the stove are prone to greasy buildup. Wash their undersides every few days.

Make a tile backsplash sparkle by spraying it with a mixture of one part lemon juice to two parts water, then scrubbing tiles and grout from the top down.

The kitchen is the hardest-working room in your house, and you probably tidy it up and wipe it down daily, if not hourly. To make maintenance easier, follow our guide to deep-cleaning the toughest areas. With some Earthfriendly formulas and elbow grease, your space will shine. PHOTOGRAPHS BY NICOLE FRANZEN TEXT BY ALICE ANDREWS

D ES I G N ER: ST U D I O M U I R

Clean It Like You Mean It

. .

The Well-Kept Home G O O D L I V I NG

Cabinets Doors Fill a 24-ounce spray bottle with a mixture of hot water, 3 tablespoons of castile soap, and 20 drops of tea-tree oil, then spray it on a microfiber cloth and wipe the doors, says Toni Hammersley, author of The Complete Book of Home Cleaning (Weldon Owen, April). Rinse with a separate damp microfiber cloth, and finish with a dry cloth. Interiors Empty cabinets and vacuum inside, says Miguel Taveras, a supervisor for Managed by Q cleaning service, in New York City. Then wipe down with a cold-water-and-vinegar mix.

Stove & Hood Stove top Dampen a sponge with warm water and dishwashing liquid, wipe, then thoroughly dry with a cotton cloth. For stuck-on splotches, wet a few paper towels with hot water, place them on top for a few minutes, then scrape with a rubber spatula. Hood Spritz it with an allpurpose cleaner (like the Honest Co. multisurface cleaner; $6, honest.com) and wipe—and keep wiping—with a microfiber cloth. Next, remove the filters, place them in the bathtub, and sprinkle them with ½ cup of baking soda. Soak them in scalding water for a few minutes before scrubbing lightly with a soft-bristled brush. Let dry completely before replacing.

To get the trickiest spots in your kitchen squeaky-clean, grab a few handy tools and some highly effective all-natural homemade or store-bought solutions.

CASTILE SOAP + MICROFIBER CLOTHS _ Clean them Every few months Pro Tip

Wipe greasy doors with a solution of one part vinegar to two parts water, says Hammersley. “Vinegar cuts through grease.”

RUBBER SPATULA + SOFTBRISTLED BRUSH _ Clean them Range daily; hood monthly Pro Tip

To clean the fan, cut the power to the unit, then wipe the blades with a microfiber cloth dampened with warm soapy water.

Sink & Disposal Sink For stainless steel, Taveras whips up a mildly abrasive paste from an eight-ounce box of baking soda and the juice of 10 limes. He uses a sponge to scrub the inside of the sink with it, following the steel’s grain. If you have an enamel sink, wipe it with a gentle scrub, such as Bon Ami ($8, amazon.com), and a microfiber cloth. Disposal Taveras pours vinegar over a loaf of bread until it is sopping and stuffs it in the canister. He lets it sit for 15 minutes, then turns on the disposal and flushes it with cold water. He follows with frozen citrus rinds.

Oven Racks Take them out and soak them in cola (yes, cola!—it contains phosphoric and citric acids, which remove rust, stains, and mineral buildup) for up to 15 minutes, Taveras says. “Then gently rub them with a scouring pad to get all the grease stains and bakedon chunks off, and rinse with warm water. Your jaw will drop at how clean they get.” Interior Mix baking soda and water until you have a paste, and use a sponge to spread it all over the floors, walls, and door. (Scoop away excess with a spatula.) Let it sit several hours—or, better yet, overnight— then wipe it away with a damp sponge or rag.

BAKING SODA + LIMES _ Clean them Weekly Pro Tip

Polish chrome fixtures with a mixture of one part white vinegar to two parts water on a microfiber cloth or soft sponge.

Floor Hardwood Sweep or vacuum, then mop. Since wood can warp if exposed to too much water, Hammersley mixes 1 teaspoon of castile soap into a 24-ounce spray bottle of hot water, then adds 10 drops of lemon or rosemary essential oil. She lightly spritzes the floor and wipes it with a microfiber mop. Her favorite non-DIY cleanser is Method Almond Squirt + Mop wood floor cleaner ($5, target.com).

CASTILE SOAP + MICROFIBER MOP _ Clean it Weekly Pro Tip

Start in a corner and back your way out of the room, using arcing, overlapping mop strokes.

Tile Mop with warm water and an all-purpose cleaner. Avoid acidic ingredients like ammonia, which can discolor grout. Rinse; repeat with plain warm water.

COLA + SCOURING PAD _ Clean it Every few months Pro Tip

For hardto-reach back corners and stubborn bakedon spots, use a toothbrush to scrub with the bakingsoda mixture.

Refrigerator Stainless steel doors “Fingerprints are a never-ending battle,” Hammersley says. She wipes them away with a microfiber cloth (we like Libman Wonderfiber; $5 for 2, amazon.com) spritzed with a mix of one part vinegar to two parts water. Then she removes streaks by rubbing on a bit of baby oil with another microfiber cloth, and flipping it over to polish. Interior Move food to coolers, turn off the appliance, and take out shelves and bins. Fill a bathtub with six to eight inches of water; add a small box of baking soda. Soak the shelves and bins for about 15 minutes; rinse and dry. Dissolve 2 tablespoons of baking soda in 1 quart of warm water. Apply to a microfiber cloth and wipe the interior.

VINEGAR + BABY OIL _ Clean it Doors as needed; inside thoroughly twice a year Pro Tip

Tackle small crevices in the door seals with a pointed-tip cotton swab dampened with warm soapy water. Dry with a towel.

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Beauty G O O D L I V I NG

GOOD TO KNOW

HEALING WATERS A hot bath does more than help you unwind. It can also bolster your immune system, relax sore muscles, and offer relief from breakouts and eczema when you steep in the right stuff. On the following page, find the best soak for you, and then go full steam ahead. TEXT BY MELISSA MILRAD GOLDSTEIN

PL AI N PI CT U R ES/FAN CY I M AG ES/ T R I N E T T E R EED

The optimal temperature for bathing and washing away dirt and bacteria is 112 degrees Fahrenheit, says Melissa Piliang, a dermatologist at the Cleveland Clinic. But that may be too intense for some. Always test the water with a finger or toe first; it should be hot, but not uncomfortably so. Post-soak, rehydrate inside and out with a glass of cold water and some body lotion.

Plant power ÂŽ

ÂŠ2016 Traditional Medicinals 160722

Beauty G O O D L I V I NG

TO FIND SOME

ZEN

If you’re feeling fried, unplug all devices and sprinkle powdered clay into your bathwater. “It’s a natural detoxifying substance,” says Tere Ochoa, spa director at Rancho La Puerta, in Tecate, Mexico. Clay’s negatively charged particles are said to be effective at attracting the positively charged toxins that your body wants to eliminate, like metals and environmental pollutants. Another upside: It has a skin-softening effect.

+ WHILE YOU SOAK. . . Zone out and multitask: Nourish hair with Klorane’s mask with mango butter. $26, kloraneusa.com.

TRY: Pursoma Digital Detox Bath clay and sea salt mix, $34, pursomalife.com.

TO FIGHT A

COLD

When your nose is stuffy and you’re starting to feel aches and chills all over, slip into a eucalyptus-scented bath. “Eucalyptus oil and warm water have decongestant properties that help open the sinus pathways,” says Kelly Holland Azzaro, past president of the National Association for Holistic Aromatherapy. She also touts the plant’s antibacterial and antiviral properties. Plant Apothecary Super Soak Organic Healing Bath, $32, plantapothecary.com.

TRY:

TO TREAT

BREAKOUTS

Blemishes occur anywhere—even on your back— when overactive oil glands get clogged with dead skin cells and sebum. The good news is that Epsom salts can clear them up. The magnesium-sulfate compound not only is anti-inflammatory, but also “helps shift the skin’s pH to fight breakout-causing bacteria,” says Taz Bhatia, a physician and integrative health expert in Atlanta. Buh-bye, bacne.

+ WHILE YOU SOAK. . . Sip a smart tea. Add a few drops of Naturopathica Echinacea Immune Tincture to hot water to shorten a cold’s duration. $29, naturo pathica.com.

+ WHILE YOU SOAK. . . Treat your face, too. The sulfur and clay in Mario Badescu Drying Mask absorb pore-clogging oils. $18, mariobadescu.com.

TRY: Dr. Teal’s Pure Epsom Salt Soaking Solution, $5, drteals.com.

ECZEMA

TRY:

TO LULL YOU TO

SLEEP

Aveeno Soothing Bath Treatment, $7, aveeno.com.

Hot water, mineral salts, and essential oils are a magical cocktail for relaxing the mind and ensuring deep zzz’s. For extra help, add the scent of valerian to the mix: This medicinal herb was studied by Hippocrates, and later became a prescribed treatment for insomnia, according to the National Institutes of Health. Kneipp Valerian & Hops Sweet Dreams mineral bath salt, $20, kneippus.com.

TRY:

TO SOOTHE

SORE MUSCLES

To loosen stiff or injured muscles, drizzle mustard into the tub (yes, you read that right). Mustard seed, an ancient remedy used medicinally since biblical times, “has been shown to dilate blood vessels, which can enhance blood flow and help relieve stiffness,” says New York City dermatologist Joshua Zeichner. Fun fact: Some professional athletes eat a spoonful of mustard to fight off leg cramps. TRY:

Fig + Yarrow Mustard Soak, $32, figandyarrow.com.

+ AFTER YOU SOAK. . . Apply a cream with Dead Sea mud and minerals to soothe the redness and chapping of atopic dermatitis. Clineral Topic body cream, $28, ahava.com.

+ AFTER YOU SOAK. . . Spritz This Works Deep Sleep Pillow spray, which contains lavender, chamomile, and vetiver, on bed linens. $29, thisworks.com.

+ AFTER YOU SOAK. . . Further alleviate neck and shoulder strain— especially postworkout—with Tata Harper Recovery Gel. $42, tataharper skincare.com.

PH OTO G R A PH BY C H EL S E A CAVA N AU G H; PRO P ST Y LI N G BY J OJ O LI

TO EASE

Eczema is itchy and uncomfortable! But relief can be found in a soothing oatmeal bath. Start with warm (not hot) water, and add in colloidal (finely milled) oatmeal. The bath works to relieve the scratchiness and also hydrates and calms tight, irritated skin.

Tastemaker G O O D L I V I NG

“I’m always on the hunt for cool people to follow on Instagram. It’s how I discovered Brrch floral studio.”

2 1

THE FRESH FACE OF BEAUTY

Emily Weiss | Founder and CEO of Glossier, New York City

Six years ago, after brief stints assisting at fashion magazines, Emily Weiss had an epiphany. “I wanted to position beauty as an element of personal style, the way people approach fashion,” she says. So she started Into the Gloss, a website that gained more than a million readers thanks in part to intimate, what’s-in-your-makeup-bag interviews with the likes of model Karlie Kloss, actress Tracee Ellis Ross, and even Martha. In 2014, Weiss turned a second epiphany into a reality, and Glossier, a “skin care as makeup” line, cemented her as a millennial mogul. Since she’s only gotten busier, the jet-setter keeps things streamlined but stylish, wearing cashmere sweatpants on flights and vintage Levi’s to her SoHo offices. She also goes for dewy skin over matte makeup and prefers nudes to bright hues, resulting in a quietly confident look that mirrors her business MO: “I want women to feel proud of who they are every day.” —MELISSA OZAWA

C O U RT ESY O F G LO S S I ER (P O RT R AIT ); C O U RT ESY O F T H E STA N DA R D (S PA ); PE TER A R D ITO (OT H ERS)

Tastemaker G O O D L I V I NG

WIN THIS!

HER FAVORITE THINGS

This sweater could be yours! Visit martha stewart.com/winthis on January 19 to enter for your chance to win. (For more details, see page 114.)

1. “I’m a huge fan of Brittany Asch of Brrch’s abundant rose arrangements. Asch pulls back each petal so that the individual flowers look bigger.” From $150, brrch.com.

“The Standard in Miami is my favorite hotel. The hammam in their spa is amazing!”

2. “I wear Adidas Stan Smith sneakers practically every day—they’re so comfortable.” $75, adidas.com.

7. “I always keep coconut Balm Dotcom in my bag for extra moisture on my lips and cuticles. Generation G lipstick in Cake is my signature color. I wore it on my wedding day.” $12 and $18, glossier.com.

8. “Ouai’s Wave spray gives a bit of added volume, and I love that it can be used on either wet or dry hair.” $26 for 5 oz., theouai.com.

3. “My go-to gift is Byredo’s Burning Rose candle.” $80, byredo.com.

9. “I like to support emerging women designers, like Olivia von Halle. Her silk pajamas are super-luxe.” $440, nordstrom.com.

4. “Doesn’t everyone want to get a handwritten note? These chic note cards by Cartier help keep this dying art alive.” $75 for a set of 10, cartier.com.

10. “I wear an Apple watch to help me stay on track for meetings.” Series 2 with stainless steel case and saddle-brown leather strap, $649, apple.com.

5. “During the workweek you can usually catch me in a cashmere sweater, jeans, and sneakers.” Crewneck, in Camel, $100, everlane.com.

11. “My workout gear is Outdoor Voice’s Athena crop top and three-quarter tritone leggings.” $50 and $85, outdoorvoices.com.

6. “Sophia Amoruso’s Nasty Galaxy is the perfect coffee-table book, with fantastic horoscopes.” $37, indiebound.com.

12. “I highly recommend the massages and custom bath soaks at the Standard hotel in Miami.” From $50, standardhotels.com.

WEISS’S NEW YEAR’S TIPS Start Fresh “I often do a 21-day cleanse to detox after all the holiday festivities. My favorite one is the Clean Program.” $475, cleanprogram.com. Stay Hydrated “I begin each morning, before I eat anything, with a cup of water and lemon—either hot or cold, depending on how cool it is outside.” Treat Your Skin “I’m a big fan of masking. I start with Glossier’s Mega Greens Galaxy pack to clean my pores, then follow with Moisturizing Moon.” $22 each, glossier.com. Get Centered “I try to meditate for 10 minutes every morning before I head into work. I find the app Headspace helps make it easy to do.” From $6.25 a month, headspace.com. Keep Striving “I don’t think resolutions should be made only at the start of the new year. I set them constantly throughout the year.”

Health G O O D L I V I NG

We may crash when we fail, but those of us who are kind to ourselves bounce back more quickly.

Scientists have discovered an amazingly simple way to get through tough times, deepen relationships, and feel happier every day: Try a little tenderness—toward yourself. PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY LOUISA KAMPS

LIFE SERVES UP an endless stream of challenges, from daily nuisances to serious setbacks. But how you react when you make a mistake at work, gain a few pounds, or snap at your kids impacts your well-being more than you realize. A growing body of research shows that people who respond with self-compassion rather than self-criticism maintain healthier emotional equilibrium and weather hardships better than those who don’t. When we soothe ourselves, we trigger the flow of oxytocin, the “feel-good” hormone also released when mothers nurse their babies, says University of Texas at Austin associate professor of educational psychology Kristin Neff. “All primates feel safe in the presence of a gentle touch or voice. When you give that to yourself, by putting your hand on your heart or speaking to yourself in a warm tone, your body actually responds.” Sound too woo-woo to be true? Here are five reasons to be kinder to yourself, starting today.

PRO P ST Y LI N G BY J OJ O LI

The Surprising Power of Self-Compassion

Health G O O D L I V I NG

For decades, educators and policy makers have touted high self-esteem as the key to well-being. But new IT’S AN ALL-NATURAL MOOD ENHANCER

research suggests that how we treat ourselves predicts happiness

and success in a more stable way than how we rate ourselves. People who comfort themselves and don’t suppress their pain consistently report fewer symptoms of depression and anxiety. Mark Leary, a professor of psychology and neuroscience at Duke University, has found that people who respond to difficulties with the same concern they’d show a loved one—which can be as simple as telling yourself, “Yes, this is hard, but it’s a normal part of life”—have fewer negative, selfcritical thoughts than people who are less forgiving. “When you can regard your screwups and suffering as something zillions of other people experience, you don’t take it so personally or get so defensive,” Leary says. “It takes the edge off.” People often confuse selfIT BUILDS UP compassion with RESILIENCE self-indulgence and complacency (translation: giving up when the going gets tough). But a 2011 University of California, Berkeley study found that students who had performed worse than they’d expected on an exam were motivated to study harder and got higher grades on a follow-up exam if they wrote themselves a consoling letter. (Students who

“Selfcompassion allows you to support yourself when your mind is full of worries,” Neff says.

didn’t scored no better on the second test.) The idea applies to emotional stumbling blocks, too. University of Arizona psychologists reported in the journal Psychological Science in 2012 that among a cohort of 109 newly divorced people tracked for nine months, women and men who were high in self-compassion reported less divorce-related distress. (High self-esteem, meanwhile, provided no such buffer.) While some elderly people get IT MAKES frustrated with AGING EASIER themselves when they have memory lapses or face physical limitations, those who respond kindly to their cognitive slips (or walking canes) are more likely to take aging in stride, Leary has found. They even describe themselves as highly satisfied with their lives despite the limitations.

Anyone trying to maintain healthy eating or exercise habits is familiar with this cycle: You eat an usually rich meal or miss a morning run. You chastise yourself, which makes you feel ashamed and hopeless, which leads to more backsliding— and maybe another cookie. (Researchers even have a name for this emotional loop: the “what the hell?” effect.) Next time, try saying to yourself, “Don’t worry about it—you’ll get back on track”— and moving on. Research shows IT BOOSTS OUR PHYSICAL HEALTH

that self-kindness helps people stay motivated to eat healthier, continue working toward exercise goals, quit smoking, and even seek medical care for conditions earlier. And a small study released last year found that a group of diabetes patients who were trained to practice self-compassion not only felt less distressed about their condition, but also reduced their blood-sugar levels, compared with a control group of patients who were wait-listed for the training. Finally, there’s IT ENRICHES OUR RELATIONSHIPS

loads of lovely ev-

idence that being a better friend to yourself makes you a better friend to others. The University of California, Berkeley team found that students who felt guilty about treating another person badly—lying to a romantic partner, saying something cruel— were more likely to apologize and mend the rift after they’d written

themselves a letter about the episode from the perspective of a caring friend. Therapist and author Tara Brach, founder of the Insight Meditation Community of Washington, D.C., experienced this firsthand. Feeling ashamed after she’d treated a colleague and good friend insensitively, Brach sat down to contemplate the “most young and vulnerable” part of herself and figure out “what she most needed from me. Quite spontaneously, I put my hand on my heart and whispered, ‘It’s okay, sweetheart.’ And immediately I had a feeling of warmth and tenderness.” Brach then called her friend with a heartfelt apology. “Far from letting me off the hook,” she says, “self-compassion made me more responsible. Ultimately, it frees us to live and love without holding back.”

Editors’ Picks GOOD L I V I NG

A Fine Spectacle Forty-five people working in Chicago at State Optical Co. create chic frames like these that come shaded or not. $407, stateopticalco.com.

Graphic Art Colorado maker Alexa Allen molds one-of-a-kind bowls out of leather—just right for holding jewelry or displaying on their own. From $25 each, alexaallenis.com.

Bold Pours Simon Pearce’s sturdy yet graceful glass pitcher is hand-blown in Vermont and stands a foot tall. $160, simon pearce.com.

Good Jeans These flattering designs with cool washes from Raleigh Denim Workshop may become your true blues. From $225 each, raleighdenimworkshop.com.

MADE IN THE USA From established companies to emerging artisans, the American maker movement has never been more robust. We plucked standout items from coast to coast that will perk up your winter and add style to your world. PHOTOGRAPHS BY PETER ARDITO

Spritz Me Herbivore’s rosehibiscus spray, concocted in Seattle, lifts your mood while hydrating your skin. $32 for 4 oz., herbivore botanicals.com.

A nod to Virginia native Thomas Jefferson. Chef’s Prep New York ceramist Michele O’Hana’s six-piece porcelain nested-bowl set is as gorgeous as it is practical. $360, micheleohana.com.

Off the Hook Lostine’s sculptural bronze wall hangers are cast in a small foundry in Pennsylvania. From $110, lostine.com.

G R A H A M P O L L AC K (B OW L S)

Hit the Spot Cook up a pot of Rancho Gordo’s California-grown heirloom Christmas lima beans for a healthy and hearty meal. $6 for 1 lb., ranchogordo.com.

Try our twist on clean.

Clinically proven as effective as brushing* Patented twist bone design with nubs & ridges Helps clean hard-to-reach back teeth *When fed daily Milk-Bone® Brushing Chews® are as effective as brushing a dog’s teeth twice a week based on the reduction of tartar build-up. The Veterinary Oral Health Council recommends daily tooth brushing for optimal effectiveness. © Big Heart Pet Brands. FMB004

Pets G O O D L I V I NG

It’s only natural to stop and take stock of your own health at the start of the new year. Here’s why— and how—to do the same for your pets. TEXT BY EVELYN BATTAGLIA

THERE’S CERTAINLY no right or wrong time to reassess the care your pet needs to stay heathy and happy. But the beginning of the year—after the hustle and bustle of the holidays, when you’re making resolutions to stick to good habits—is an opportune time to give your pet’s well-being the attention it needs, too. We’ve put together a list of the main tasks to keep in mind.

Stay current on shots. Vaccines are a basic necessity, of course, but which ones—and how many— your pet needs change over her lifetime. “Talk to your vet about putting her on the right schedule, based on age, overall health, location, and lifestyle,” says Alexis Frei feld, associate veterinarian at Vida Veterinary Care, in Denver. Then keep records of all your pets’ shots (along with dates of birth and other relevant information)

on separate index cards or on your smartphone, using notes or an app like Help2Pet, for quick reference. Be aware that all dogs and, in many states, cats (even those that never go outside) are required to have rabies vaccines. The distemper combination, which includes parvovirus and adenovirus (hepatitis) for dogs, and rhinotracheitis and calicivirus for cats, is required in some states as well and is highly recommended by most vets. “Once your kitty or puppy has been appropriately vaccinated in the first year, she needs to get booster shots only every three years thereafter, in most cases,” says Freifeld.

Stock up on meds. Now is also a good time to replenish your supply of monthly preventive medications, since, contrary to popular opinion, they’re essential all year long, not just during the warmer months. Heartworm disease, for instance, has been reported in all 50 states, even in places where it was once considered nonexistent, according to the American Heartworm Society. And while it’s easy to prevent, it’s costly and difficult to cure— so keeping up with the regular treatments is key. Ideally, you should buy heartworm medicine directly from your vet. “We carry

A . TO M B O LY/GA L L ERY STO C K

CREATURE COMFORTS

There are also secondary annual vaccines that vary by location and your particular situation. “I encourage most of my clients to get their dogs vaccinated against bordetella, since that crossprotects against other respiratory diseases,” says Freifeld. “It’s especially important for those that frequent dog runs or day-care centers.” The vaccine won’t prevent 100 percent of these diseases, but it will decrease the risk and severity of symptoms, much as the flu shot does for humans. If your pooch frequently drinks or splashes around in stagnant water, you might also want to consider the vaccine for leptospirosis, a bacterial infection. Secondary-vaccine options for cats include chlamydophila (pneumonia) and leukemia, which is especially important for any feline that is allowed outdoors or is exposed to other cats that are. If your pet has a microchip (which allows anyone who finds your lost animal to easily identify her for return with a quick scan at a vet office or shelter), use a vaccination appointment as a reminder to make sure it’s functioning properly. “Have your vet scan it once a year,” says Freifeld.

Pets

It only takes a second...

G O O D L I V I NG

Keep records of all your pets’ shots‚ along with dates of birth and other relevant information․

many products, because each differs in the secondary protection it offers,” says Freifeld. (For example, most but not all oral and topical heartworm-protection drugs also protect against roundworm and hookworm.) “And every cat and dog has different needs depending on lifestyle. It’s very individualized.” The same goes for protecting against flea- and tickborne illnesses, though in this case your location is a variable. “There are some areas where it’s not as much of a concern,” says Freifeld. But if you live in a tick-prone area, your vet can recommend the best preventive treatment based on your pet’s weight and your preference for oral or topical delivery. Get into good grooming habits. This includes clipping your pets’ nails monthly and bathing them as needed. But you don’t have to shell out bucks for a professional— doing it yourself is a great bonding opportunity, says Honor S. Blume, owner of BowMeow Regency, a boarding, grooming, and training business in Sheffield, Massachusetts. It helps to start when they’re young. “Make brushing your cat or dog a weekly event, using treats to make the process more

enjoyable,” she says. “Go in the same direction that their hair grows.” She notes that even short-haired animals’ coats need regular maintenance to help spread the oils that keep them shiny; you should also always use conditioner for these breeds after shampooing, since their skin can be especially dry. You can clean your cat’s or dog’s ears yourself, preferably at least once a month, and more often if you have a dog that is an avid swimmer or is prone to ear infections. Squirt a generous amount of a pet ear-cleaning solution, such as Zymox Ear Cleanser ($8 for 4 oz., chewy.com) in one ear, then gently massage around the base of the ear, on the outside. Stand back and let your pet shake her head—she will!—to help bring up any softened wax or dirt from the ear canal. Repeat with the other ear, then wipe away the wax and any excess solution with a clean cotton ball or pad. (Never use cotton swabs, like Q-tips.) For regular weekly cleaning, gently wipe over the canal and inside the flap with an ear-cleaning pad, such as Doctors Foster and Smith Ear Clens (from $7, drsfostersmith.com). “But only clean the visible part of the ear, and avoid pushing wax down into the canal,” Blume says. Call your vet if you notice excessive wax or odor, or if your

pet seems to be tilting her head, shaking it frequently, or scratching her ears a lot; these could be symptoms of an ear infection. Keep an eye out. Make a point of thoroughly examining your cat or dog each month. Look for any unusual lumps on her face and body, skin sores, a dull or scaly coat, or discharge from her nose, ears, or eyes, along with unexpected weight loss or gain or, in cats, a decrease in grooming habits. Two other issues to watch for: Excessive drooling and very bad breath in both dogs and cats. You shouldn’t ignore either symptom, since it may indicate periodontal disease, which, as in humans, can affect overall health. Other red flags for this condition in dogs include dropping food while chewing, chewing on only one side, and eating only soft food instead of hard kibble. And if your cat is hiding or seems more needy (or vocal) than usual, she may not be feeling well. Should you spot any of these warning signs, call your vet. “Pets sometimes wait until they’re really sick before they show any signs of illness, so pay attention,” says Freifeld. “It’s much easier for us to handle issues in the early stages.”

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Ask Martha G O O D L I V I NG

What should I keep in my car during the winter?

—Cheryl Vigna, Pewaukee, Wis.

A: Stow a box or plastic bin of these essentials in your trunk and you’ll be prepared for anything the season might dish out, whether it’s an icedover windshield, a dead battery, or wheels buried in snow. Should you end up stranded, call a tow truck, then turn off your engine to conserve gas (before restarting, make sure your tailpipe isn’t clogged with snow), and stay warm until help arrives!

7 5 6

PHOTOGRAPH BY PETER ARDITO 9 8

1 A shovel will clear away snow around tires and tailpipes. Scrapers remove ice and hardened snow from windows and side mirrors; a brush sweeps it all away. 2 Wear waterproof gloves (bonus points if you have hand warmers) when shoveling

snow. Always keep a dry hat and blanket on hand, too. Grabber warmers, $8 for 10, amazon.com.

4 If you break down on a busy road, stay visible to other drivers with flares or reflective triangles.

3 Keep a car charger that plugs into a lighter or USB port in your car, plus an external cell-phone battery with cables.

5 To stop wheels from spinning, spread nonclumping cat litter or sand on ice patches to create traction.

6 Spray on deicer to quickly melt ice from door handles, locks, windows, headlights, and windshield wipers. Polar Premium deicer, $3.50, grainger.com. 7 If your battery dies, you’ll need jumper cables (make sure you know how to use them!).

8 Stash a flashlight and extra batteries for nighttime emergencies. 9 Bottled water and nonperishable snacks will keep you going until you get help. Continued on page 59

ÂŠ2016 P&G

Everyday items can become dangerous in little hands

Keep laundry pacs away from children

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

Events Ideas Products Offers

VISIT MARTHASTEWART.COM/NOTEBOOK

PERK UP YOUR DAY WITH TORANI

Thank You Thank you to the great American purveyors who shared their delicious food, beverages, and beautiful products at the 5th Annual Martha Stewart American Made Summit on October 22, 2016. For more information about American Made, visit marthastewart.com/americanmade.

Some coffee, a little milk, & a splash of Torani. Everything you need for heavenly caramel perfection. Available in the coffee aisle at your local grocer or Cost Plus World Market. Explore our easy, delicious recipes & 100+ flavors of Torani, including sugar free. Enjoy 15% off your cart. Offer code MSLJF17. Exp 2/28/17. Shop.torani.com

AMERICAN STANDARD ACTICLEAN SELF-CLEANING TOILET

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TRUE NORTH SALMON COMPANY | UNIQUE PRETZELS UPLANDS CHEESE COMPANY | WATCH HILL OYSTERS | WHOLE FOODS

CUISINART

BARILLA COLLEZIONE

Cuisinart's Contour Stainless Cookware offers newlyweds stylish pans and covers to prepare family breakfasts and multi-course gourmet dinners for friends. cuisinart.com ®

WISCONSIN CHEESE Outdo ordinary with Wisconsin cheese. For recipes and more, visit EatWisconsinCheese.com.

Elevate everyday with Barilla Collezione artisanal pasta, crafted the traditional Italian way, bronze cut to perfectly hold sauces. barilla.com/collezione ®

Ask Martha G O O D L I V I NG

When should I use a rimmed baking sheet instead of a cookie sheet? —Jan Webster, Laramie, Wyo.

A: Rimmed baking sheets, also known as half sheet pans, have raised edges that keep loose things contained, making them ideal for kitchen tasks like toasting granola and roasting vegetables. The sides also work well for baking bar cookies and slab pies. And if you line a rimmed sheet with a wire rack, you can use it to cook bacon in the oven, keep pancakes or waffles warm, and help fried chicken cool. TOASTED-COCONUT GRANOLA Preheat oven to 300°. Mix together 3 cups old-fashioned rolled oats, 1 cup hulled pumpkin seeds, 1 cup hulled sunflower seeds, 1 cup coconut flakes, 1¼ cups chopped pecans, ¾ cup pure maple syrup, ½ cup extravirgin olive oil, ½ cup packed lightbrown sugar, and 1 teaspoon kosher salt. Spread mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, until toasted, about 45 minutes. Remove from oven and season with more salt. Let cool completely; store in an airtight container for up to 1 month.

Q: What is fair-trade chocolate? —Chris Merhige, Berkeley, Calif. A: A fair-trade label indicates that the laborers who produce the Fairtrade International assesses companies according to standards designed to reduce poverty and empower producers. Our favorite is Jelina Chocolatier 72% Dark ($7 a bar, wholefoodsmarket.com).

Q: What can I do with leftover cooking wine?

C H EL S E A CAVA N AU G H

—Miranda Lee, Brooklyn A: If you can’t use it right away (in a stew, say), fill each cup of an ice-cube tray with 1 to 2 tablespoons. Once they’re frozen, transfer the cubes to a resealable plastic bag and store in the freezer for up to 3 months. Then just toss them into soups and other recipes as needed.

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

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration.

E VE RYDAY FOOD Cook, Nourish, Enjoy

Perfecting . . .

Chicken Noodle Soup This classic comfort food brims with flavorful protein, vegetables, herbs, and everything you crave in a warm winter meal. Master our ultimate recipe and you’ll be able to easily cook up exactly what the doctor ordered on a sick day—or any day.

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PHOTOGRAPHS BY ARMANDO RAFAEL

Ask your butcher to cut a chicken into pieces and give you the backbone— it makes for a richer broth.

January/February E V E RY DAY FO O D

GROCERY LIST

Cook Chicken

WHOLE CHICKEN, PLUS 8 WINGS

Stir in Vegetables

Strain broth through a finemesh sieve and discard solids, including bones and wings. Skim fat and transfer broth to a clean pot. Add 1 cup diced onion, 1 cup peeled and thinly sliced carrots, and ½ cup thinly sliced celery. Bring to a boil, reduce heat, and simmer until vegetables are very tender, 25 minutes.

+ FRESH PARSLEY

+ FRESH THYME

+ BAY LEAVES

+ BLACK PEPPERCORNS

WHY EXTRA WINGS? They infuse the broth with more flavor and depth.

+ ONION

THE THRILL OF DILL

CARROTS

+ CELERY

+ EGG NOODLES

+ FRESH DILL

+ LEMONS

Active Time: 40 min. Total Time: 4 hr. 45 min. Serves: 6

This fresh herb adds some zing to the soup.

Fill a large pot with 14 cups water, a 4½ pound chicken cut into pieces with the backbone, 8 chicken wings, 4 large sprigs parsley, 2 large sprigs thyme, 1 bay leaf, 1 tablespoon kosher salt, and ½ teaspoon black peppercorns. Bring to a boil. Skim foam, reduce heat, and simmer 25 minutes. Remove chicken (except wings); continue simmering while you discard skin and meat from bones. Cover meat and refrigerate; return bones to pot and simmer 3½ hours more.

Cut or tear chicken into 3 cups of bite-size pieces. (You’ll end up with an extra cup of meat; save it for a salad or a sandwich.) Add to broth, along with 6 ounces cooked egg noodles, 1 teaspoon chopped dill, and 1 tablespoon fresh lemon juice. Heat through, about 2 minutes. Season with salt and pepper; serve.

called schmaltz, is a rich, butter-like spread for toast or to use in matzo balls. It’s also a flavorful option for sautéing and stir-frying. Just keep it in a container in the freezer. (If you make the broth a day ahead, the fat will solidify overnight, and you can scrape it off easily with a spoon.) As our associate food editor Laura Rege puts it, “schmaltz is like money in the bank!”

Italian: Basil & Tomatoes

If we had a nonna, this is what she would make. In step 2, replace celery with 1 cup chopped fennel and one 14.5-ounce can whole peeled tomatoes, broken up. In step 3, replace dill with ¼ cup chopped fresh basil and noodles with 8 ounces cooked ditalini (small, tubeshaped pasta). Top with red-pepper flakes and grated Parmesan.

Asian: Shiitakes & Bok Choy

Here’s a great way to get some extra greens: Peel and slice a 2-inch piece of ginger into matchsticks and add in step 2, along with 5 cups sliced shiitake mushrooms and 3 tablespoons soy sauce. In the last 3 minutes, stir in about 3 heads thinly sliced baby bok choy. In step 3, replace noodles and dill with ¼ teaspoon cayenne pepper.

Peruvian: Rice & Potatoes

Pack more heat with a pepper. In step 2, add 1 cup white rice and 1¾ cups peeled and diced russet potatoes. In step 3, replace dill, noodles, and lemon juice with 2 packed cups chopped fresh cilantro, 1 stemmed and seeded serrano chile, and 2 garlic cloves (blended together), along with 2 cups thawed frozen corn.

EM I LY K AT E RO EM ER (ST EP S)

NEXT LEVEL: THREE GLOBAL RENDITIONS

January/February E V E RY DAY FO O D

“I love beginning the week with this porchetta. Sometimes I marinate it the night before for even richer flavor, but it’s plain delicious when you make it the night of, too.”

Turn leftovers into tomorrow’s lunch: Thinly slice the roast pork, and layer it on crusty ciabatta with a little mayo and some onions from the pan.

what’s for dinner?

FROM THE HEARTH Satisfying weeknight meals that keep your stove top clean and your kitchen cozy? Sign us up! The following recipes—including a savory roast pork, sea bass with a Mediterranean twist, and white artichoke-andspinach pizza—cook entirely in the oven. Just preheat, prep, and enjoy. PHOTOGRAPHS BY ARMANDO RAFAEL

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY SA R A H VAS I L

—LAURYN TYRELL, ASSOCIATE FOOD EDITOR

Porchetta-Style Roast Pork

Stuffed Portobellos With Arugula-and-Bread Salad

Sea Bass With Kale and Cannellini Beans

Artichoke-and-Spinach Skillet Pizza

Porchetta-Style Roast Pork

Stuffed Portobellos With Arugula-and-Bread Salad

Active Time: 25 min. Total Time: 1 hr. 15 min. Serves: 4

Active Time: 20 min. Total Time: 45 min. Serves: 4

4 cloves garlic, smashed

4 large portobello mushrooms (1 pound total), stems removed

2 tablespoons fennel seeds, toasted

7 tablespoons extra-virgin olive oil

1 small lemon, zested, then halved lengthwise and thinly sliced Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 1 pork loin (2¼ pounds), trimmed 8 ounces pancetta, thinly sliced

Kosher salt and freshly ground pepper

½ loaf rustic Italian bread, cut into ¾-inch cubes (6 cups) 1 pound spicy Italian chicken sausage, casings removed 1 large egg, lightly beaten 1¼ cups shredded fontina (from a 4-ounce block) 4 cups packed baby arugula

1 pound small fingerling potatoes, halved

1 small bulb fennel, thinly sliced (2 cups)

1 sweet yellow onion (12 ounces), cut into eighths

4 teaspoons white balsamic vinegar

1. Preheat oven to 425° with rack in center. In a food processor, combine garlic, fennel seeds, rosemary, lemon zest, 1½ teaspoons salt, and 3 tablespoons oil; pulse to a paste. Pat pork dry. On a rimmed baking sheet, rub pork all over with garlic mixture and wrap with pancetta, overlapping slightly; secure with twine at 2-inch intervals.

2. Toss potatoes, onion, and lemon slices with remaining 3 tablespoons oil. Season with salt and pepper; scatter around pork. Drizzle with ⅓ cup water; roast, basting with juices, until pancetta is crisp and a thermometer inserted in thickest part of meat registers 138°, 40 minutes. Transfer to a cutting board; tent with foil. 3. Return sheet to oven and continue to roast vegetables, tossing once, 10 minutes more. Remove strings from pork and slice. Serve, alongside vegetables, and drizzled with pan juices.

1. Preheat oven to 450° with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.

2. Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more. 3. Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.

Sea Bass With Kale and Cannellini Beans

Artichoke-and-Spinach Skillet Pizza

Active Time: 25 min. Total Time: 35 min. Serves: 4

Active Time: 20 min. Total Time: 50 min. Serves: 4

Any flaky white fish, like hake or cod, can be substituted for sea bass.

For pizza-oven-quality crust, be sure to get the skillet ripping hot.

2 bunches lacinato kale, ribs removed, coarsely chopped (8 packed cups)

½ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cans (each 15 ounces) cannellini beans, drained and rinsed 4 skin-on sea-bass fillets (each 4 ounces) 2 tablespoons fresh orange juice 1 tablespoon red-wine vinegar

½ small red onion, peeled and thinly sliced (½ cup) ¼ cup pitted, halved Kalamata olives 1. Preheat oven to 450°. On a rimmed baking sheet, toss kale with 2 tablespoons oil; season with salt and pepper. Roast, tossing once, until beginning to crisp, 6 to 8 minutes. Remove from oven; add beans and 1 tablespoon oil to sheet and toss to coat. Season fish on both sides with salt and pepper; place on top of kale mixture and drizzle with oil. Roast until fish is opaque and flaky, 10 to 12 minutes. 2. Meanwhile, stir together orange juice, vinegar, onion, and olives. Stir in remaining 5 tablespoons oil; season with salt and pepper. Transfer fish to a plate; drizzle half of vinaigrette over kale and beans. Divide evenly among plates, top each with fish, and serve, with remaining vinaigrette spooned over top.

½ cup ricotta ¼ cup shredded mozzarella ½ teaspoon minced garlic (from 1 small clove) 1½ teaspoons extra-virgin olive oil, plus more for pan and drizzling Kosher salt and freshly ground pepper Unbleached all-purpose flour, for dusting 1 pound store-bought or homemade pizza dough (for recipe, go to marthastewart.com/pizza-dough) 1 can (13.5 ounces) artichoke-heart quarters, drained 1 cup packed baby-spinach leaves

1. Preheat oven to 500°, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, ½ teaspoon salt, and a pinch of pepper.

2. On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.

2 tablespoons fresh rosemary

Lemon Ginger Chicken Noodle Soup Serving Suggestion

CollegeInn.com

January/February E V E RY DAY FO O D

Grapefruits are great for juicing. Bring the fruit to room temperature for easy squeezing.

healthy appetite

CITRUS STARS Grapefruits are bright spots in an otherwise meh time of year for fresh produce. They’re an ideal combo of sweet and tart that’s loaded with vitamin C, potassium, and fiber. Plus, they keep well in the refrigerator for a few weeks. Here’s how to wake up any meal with this winter wonderfood.

When buying, look for signs of a ripe and juicy fruit: heavy for its size, with taut and shiny skin.

Half a medium-size grapefruit packs about half the full daily recommended dose of vitamin C. Lycopene, an antioxidant also found in tomatoes, provides the rosy hue.

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PHOTOGRAPHS BY ARMANDO RAFAEL

100 calories

of endless possibilities.

SmartPoints value

endorsed

per roll

Facebook.com/SandwichThins WEIGHT WATCHERS for services and SmartPoints are the registered trademarks of Weight Watcher International, Inc. Trademarks are used with permission by Bimbo Bakeries USA. ÂŠ Bimbo Bakeries USA, Inc. All Rights Reserved.

*per roll

January/February E V E RY DAY FO O D

SLICES OF LIFE Grapefruit can invigorate any meal. It provides a tart contrast to smoked trout, a brightness to earthy beets, and a burst of flavor to ricotta paired with cardamom honey.

Easy Prep in Three Steps

1 To remove the skin, pith (white flesh), membranes, and most seeds from a grapefruit, start by trimming the ends with a sharp knife.

Set the grapefruit on one end, and slice off the peel and pith in sections, following the curve of the fruit.

FOR LUNCH

FOR DINNER

SMOKED-TROUT “COBB” SALAD

VINEGAR-ROASTED BEETS WITH SALSA VERDE

Active Time: 20 min. Total Time: 35 min. Serves: 4

Active Time: 30 min. Total Time: 1 hr. 10 min. Serves: 4

For the dressing, whisk together ¼ cup fresh grapefruit juice, 2 tablespoons minced shallot, and 2 teaspoons Dijon mustard; season with kosher salt and freshly ground pepper. Whisk in ¼ cup extra-virgin olive oil. Toss 3 cups chopped romaine hearts, 2 cups watercress (tough stems removed), and 3 cups cooked farro with ⅓ cup dressing. Top with 8 ounces flaked smoked trout, 1 sliced avocado, and 1 halved and thinly sliced grapefruit. Season with pepper, drizzle with more dressing, and serve.

Preheat oven to 400°. In an 8-inch square baking dish, toss 6 peeled, quartered baby beets with 2 tablespoons each red-wine vinegar and water. Drizzle with extra-virgin olive oil; season with kosher salt and freshly ground pepper. Cover with foil; roast until tender, about 50 minutes. Meanwhile, mix ½ cup chopped flat-leaf parsley, ¼ cup chopped fresh mint, 1 tablespoon capers, 1½ teaspoons red-wine vinegar, ½ cup olive oil, and ¼ teaspoon salt. Place slices of 3 small grapefruits with beets on a platter; drizzle with salsa verde. Season with salt and pepper; serve room temperature.

3 Cut along both sides of the membrane to release each segment, working over a bowl to catch juices. (This step, called supreming, works for any citrus fruit.) You can also halve the fruit and thinly slice it, or just cut it into thick rounds.

ANYTIME RICOTTA AND CARDAMOM HONEY Active Time: 20 min. Total Time: 45 min. Serves: 4 In a small saucepan, toast 6 lightly crushed green cardamom pods over mediumhigh heat. Add ¼ cup water and ½ cup honey; stir. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool. Arrange supremed grapefruit over fresh ricotta, drizzle with cardamom honey, and sprinkle with freshly ground black pepper. Use leftover honey in tea, on toast, or in any recipe that calls for the natural sweetener.

EM I LY K AT E RO EM ER (PR EP)

Snackable. Dippable. Perfect-for-watchingthe-big-game-able. Genius!

January/February E V E RY DAY FO O D

HAM-AND-SPINACH DIP Active Time: 25 min. Total Time: 55 min. Serves: 6 to 8

We love a good chip, but there are plenty of other options to zip up your dipping experience. Turn the page for our picks.

This recipe calls for Black Forest ham, but feel free to get creative and substitute serrano, prosciutto, or your favorite. Also, use frozen spinach in lieu of fresh, because it’s equally yummy and a huge time-saver. 2 tablespoons unsalted butter

½ small onion, finely chopped ( ½ cup) ¼ cup unbleached all-purpose flour 1½ cups whole milk, room temperature

¼ teaspoon sweet paprika, plus more for sprinkling

½ cup finely chopped Black Forest ham (2½ ounces)

1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry Kosher salt and freshly ground pepper

easy entertaining

SUPER BOWLS There are few foods as irresistible as a warm, gooey, deliciously cheesy dip— especially when you’re sharing it with friends while watching, say, an extremely important football game. Serve one of these quick and easy crowd pleasers—from a hearty ham-and-spinach dip to a spicy shrimp number—and you’ll be the MVP of any party. PHOTOGRAPHS BY ARMANDO RAFAEL

1. Preheat oven to 425°. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, ¾ cup cheese, and spinach. Season with salt and pepper.

2. Transfer mixture to a 1-quart baking dish. Top with remaining ½ cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.

R EC I PES A N D FO O D ST Y LI N G BY L AU R A R EG E ; PRO P ST Y LI N G BY SA R A H VAS I L

1¼ cups shredded Manchego cheese (4 ounces)

January/February E V E RY DAY FO O D

SPICY SHRIMP DIP Active Time: 35 min. Total Time: 50 min. Serves: 6 to 8

Turn up the heat by keeping the seeds in the chiles. And if you’re using precooked shrimp, omit step 1— just peel and chop them, then add them in step 2. 1 pound shell-on medium shrimp

LITTLE DIPPERS Your dip may be the star of the show, but it’s nothing without its supporting sides. Offer a mix of vegetables and carbs—the crunchier, the better—for a contrast in texture. We especially love crisp lettuce leaves and mini peppers because they have built-in scoops.

12 ounces cream cheese 3 tablespoons mayonnaise 2 tablespoons fresh lime juice

GEM LETTUCE LEAVES

2 to 3 serrano chiles, seeds removed, minced ( ¼ cup)

¼ cup packed cilantro leaves, finely chopped Kosher salt and freshly ground pepper

½ cup panko, toasted 2 teaspoons extra-virgin olive oil

1. Preheat oven to 375°. In a medium saucepan, bring 3 inches of water to a simmer. Add shrimp and cook until pink and opaque, about 1 minute, 30 seconds. Immediately transfer to a colander and run under cold water to stop cooking. Peel and devein (for a how-to, see page 112), pat dry, and chop.

ROMESCOAND-BÛCHERON DIP Active Time: 15 min. Total Time: 30 min. Serves: 6 to 8 If you can’t find Bûcheron, any other ripened goat cheese will work—even thin slices from a goat-cheese log. And we like to use the dip leftovers over scrambled eggs or a frittata.

½ cup sliced almonds, toasted 1 clove garlic, peeled 1 to 2 slices rustic bread, torn into bite-size pieces (1 cup) 1 jar (12 ounces) roasted red peppers in brine, drained (1¼ cups)

¼ cup extra-virgin olive oil 2 teaspoons sherry vinegar

Kosher salt and freshly ground pepper 6 ounces Bûcheron, rind removed and discarded, sliced into 4 rounds (each about ¼ inch thick)

1. Preheat oven to 425°. In a food processor, pulse ¼ cup almonds with garlic until finely ground. Add bread, peppers, oil, and vinegar; purée until smooth. Season with salt and pepper.

2. Transfer mixture to a 1-quart baking dish. Top with cheese. Bake until bubbly, 15 minutes. Top with remaining ¼ cup almonds; serve immediately.

2. In a bowl, whisk together cream cheese, mayonnaise, and lime juice until smooth. Fold in shrimp, chiles, and 4 teaspoons cilantro. Season with salt and pepper.

3. Transfer mixture to a 1-quart baking dish. Toss panko with remaining cilantro and oil; sprinkle evenly over dip. Bake until heated through, about 15 minutes. Let cool 5 minutes; serve.

BAGUETTE SLICES, DRIZZLED WITH OLIVE OIL AND TOASTED

MINI BELL PEPPERS, HALVED AND SEEDED

LATE JULY CLASSIC RICH CRACKERS $3.75 for 6 oz., wholefoods market.com.

CUCUMBER SLICES

Party-Transport Tips If you want to take any of our dips to a get-together, they can be refrigerated for up to 8 hours. Just assemble, then cover them in plastic. When it’s time to cook, remove the plastic and add 5 to 10 minutes to the baking times listed in the recipes. For the hamand-spinach dip, broiling time is still 3 minutes.

FIREHOOK SEA SALT MEDITERRANEAN BAKED CRACKERS $6 for 7 oz., vitacost.com.

CELEBRATING THE MAKERS This October 21-22, artisans and entrepreneurs from across the country gathered for the 5th Annual Martha Stewart American Made Summit in New York City. This year’s honorees, in the ﬁelds of food, design, style, and crafts, were celebrated at the event. Hundreds of attendees participated in inspirational panels, talks and interview with industry icons, cooking classes, networking, shopping, and hands-on demonstrations—all hosted by the ultimate creative entrepreneur, Martha! 2

1. Hundreds gathered to learn valuable insights from a series of speakers and panels, composed of small business experts, makers, entrepreneurs, and industry innovators 2. Martha Stewart and Jessica Alba, actress and founder of Honest Company, chatted about how to be a successful entrepreneur 3. The Martha Stewart American Made Market, sponsored by Handmade at Amazon, featured a variety of makers selling their one-of-a-kind products and goods 4. Martha Stewart and Jim Cramer, from the TV show “Mad Money,” chatted about funding your dreams and growing your business financially 5. Martha Stewart introduced the 2016 American Made honorees 6. Fashion Designers & Creative Directors Joseph Abboud and Zac Posen spoke about the business of American Fashion 7. Martha Stewart hosted a special lunch overlooking the Hudson River for gold and silver ticket buyers. 8. Martha Stewart stopped for photo by the 2016 Toyota Corolla 9. Martha Stewart and Geoffrey Zackarian hosted a Facebook Live, sponsored by Bob’s Red Mill, that taught fans at the event and online how to bake delicious cookies 10. The Libman Cleaning Crew worked throughout the day to keep the event nice and clean 11. Sarah Michelle Gellar spoke to attendees about her experience launching her new company Food Stirs 12. Martha Stewart spoke with Milk-Bone during a Facebook Live to discuss their 108 year history and Martha’s dogs even stopped by for a biscuit 13. Dena Molner, WOVNS, accepted her award as the first-ever Toyota Maker 14. At the Summit Closing Party, sponsored by MailChimp, attendees savored delicious food and drinks from American makers 15. Guest mixed their own creations at the Torani DIY flavored soda bar

PRESENTED BY

C H E E S E

ÂŠ 2016 Wisconsin Milk Marketing Board, Inc.

W I S C O N S I N

E A T W I S C O N S I N C H E E S E .C O M

JANUARY/F E BRUARY PHOTOGRAPH BY JOHNNY MILLER

“Without leaps of imagination, or dreaming, we lose the excitement of possibilities. Dreaming, after all, is a form of planning.” —GLORIA STEINEM

TRUE-BLUE WINNERS

Every year, we canvas the country for the top MAKERS, ARTISANS, and ENTREPRENEURS who not only produce extraordinary goods, but also embody integrity—people who are educating, giving back to their communities, reusing resources, or revitalizing trades. From cheese makers proving that small dairy farms can still thrive to an indigo-dye maker with green designs for the denim industry, THIS YEAR’S 10 AMERICAN MADE HONOREES inspire us to rethink the way we eat, what we wear, and how we experience life. Hats off to the class of 2016! PHOTOGRAPHS BY CHRISTINA HOLMES

THE BIG CHEESE Opposite: The Uplands Cheese family includes (from left) Scott and Liana Mericka and their sons, Everett and Henry; Andy and Caitlin Hatch with their son, Augie, and daughter, Gillie; and dogs Clover and Marshall. This page: Seven days a week in the summer, the Hatches and Merickas produce 70 wheels of Pleasant Ridge Reserve cheese, which is currently the most lauded cheese in America. They wash each by hand in brine to develop its complex flavors.

the dairy darlings

UPLANDS CHEESE Andy & Caitlin Hatch, Scott & Liana Mericka

DODGEVILLE, WISCONSIN

DAIRYLAND’S FINEST Clockwise from top left: A favorite cow, long-lashed beauty Flor, has been “sort of a pet from day

one,” says Andy Hatch. Andy Johnson, one of Uplands’ cheese makers, cuts curd to make Pleasant Ridge Reserve. Rounds of Rush Creek Reserve—a meaty, custardlike cheese wrapped in spruce bark—are produced in the fall, as the weather cools and the cows start eating hay. Blocks of Pleasant Ridge Reserve curd go into cheese hoops for pressing.

It takes real gumption to forge a new path in the cheese business. But that’s just what Andy Hatch and Scott Mericka did in 2014, when they took over a 300-acre farm west of Madison, Wisconsin. Dairy farming doesn’t exactly woo young people, especially those who didn’t grow up on their parents’ spread. But after apprenticing with Uplands’ original owners, Hatch and Mericka found ways to make indie farming work for their families—and to produce the country’s most-awarded cheese while they’re at it. The Merickas manage the herd: 150 cows carefully crossbred from nine breeds, including Guernseys, Jerseys, and Montbéliardes, to produce the grass-fed milk that is Uplands’ secret sauce. “It’s shockingly sweet at first, and finishes green, like fresh olive oil,” says Hatch. Meanwhile, his family oversees the cheese caves, where wheels of their pride and joy, Pleasant Ridge Reserve, dry-age. Its success has given them the flexibility to grow: They’ve also become known for rich, spreadable Rush Creek Reserve, made in the fall, and Hatch is now eyeing possibilities for late fall’s hay-fed milk. That creativity makes their lifestyle sustainable—and inspiring. Says Hatch, “We want to show young families that they can stay in dairy farming.” —Elyse Moody

the urban gardener

EAGLE STREET ROOFTOP FARM Annie Novak

BROOKLYN

Scroll through Annie Novak’s Instagram feed and you’ll spot a recurring hashtag: #ilovemyjob. There’s no doubt about it— this farmer and educator follows her bliss full-time. “I’m lucky to do what suits, and feeds, my nature,” she says. A tireless advocate for organic gardening, Novak cofounded Eagle Street Rooftop Farm in Brooklyn in 2009. In an area where the ground soil is too toxic to farm, she is cultivating plants on 6,000 square feet

three stories above the street. Depending on the season, you’ll find a glorious array of vegetables (think chile peppers, kale, and microgreens) and cut flowers like calendula and cosmos, as well as chickens, bees, and even bunnies. Novak sells her produce on-site and to local restaurants, offers community workshops, and oversees volunteer apprentices, who learn about farming on the job. She also wrote The Rooftop Growing Guide

(Ten Speed Press, 2016), manages the Edible Academy—a two-acre plot and forthcoming learning center at the New York Botanical Garden—and heads Growing Chefs, which works with schools to integrate gardening and cooking lessons into math and science curricula. Her schedule would exhaust the average person, but she insists she’s only getting started: “If you love what you’re doing, there’s no reason to stop.” —Melissa Ozawa

ABOVE AND BEYOND This year, Novak has expanded her flower crop to see if she can grow it into a viable business. “It’s been fun, because it helps promote the American organic-flower industry,” she says. “It’s the next frontier in terms of how we readjust our relationship with plants and healthy farming.”

the petal couturiers

M&S SCHMALBERG FLOWERS Warren Brand & Debra Brand

NEW YORK CITY

When Warren Brand visited his father’s business in New York City’s garment district as a kid in the 1960s, before much of the textile industry moved overseas, the area bustled with pushcarts and racks of fabrics and clothing shuttling between cutting rooms and factories. Most stores in the neighborhood produced and sold trimmings, but M&S Schmalberg, founded in 1916, made flowers—fabric flowers—from hand-dyed silk, wool tweed, exotic snakeskin, and other fine materials. Today, Warren, his son Adam, and Warren’s sister Debra oversee the intricate work, and Schmalberg is the last domestic manufacturer of its kind. Its exquisite blooms have appeared on designs by Ralph Lauren,

Marc Jacobs, Vera Wang, and Carolina Herrera, to name a few. And while the company has moved through four Manhattan factories and expanded from womenswear and bridal to menswear (lapel pins are a top seller, Adam says, and Bono has worn one), its values have remained steadfast. A seasoned team of unionized workers—some have been with the company for more than 20 years—hand-cut, mold, and assemble the flowers using techniques Warren’s great-uncles developed a century ago. Clothing manufacturing may be slowly returning stateside, but as far as this business is concerned, Warren and his family are proud to say, it never left. —Frances Vigna

THE LUSH LIFE Above: Warren Brand and his son Adam are the third and fourth generations to operate the factory; original die cuts date back to the mid-19th century. Right: Silk roses, peonies, and other flowers for sale.

the ground leveler

GIRLS WHO CODE Reshma Saujani

NEW YORK CITY

J ES S I CA S C R A N TO N (G I R L S W H O C O D E )

Reshma Saujani is on an important mission: to close the gender gap in the tech industry, by starting in the classroom. “It’s not enough for women to know how to use technology,” she says. “They also must know how to design and create it.” Girls Who Code, the nonprofit organization Saujani founded in 2012, teaches those very skills. She got the idea after visiting schools in New York City when she was running for Congress in 2010; she noticed that computer-science classes were nearly all-male. “We still live in a world where math and science are ‘for boys,’” she says. “Girls are picking up on this message and opting out at a very young age.” The organization provides free programming classes where girls from grades 6 to 12 can easily access them: in after-school clubs and summer immersion programs hosted by companies like Facebook, AT&T, and Microsoft. Today, it reaches 40,000 girls in all 50 states. “They’re using their new skills to solve problems in their cities, their country, their world,” Saujani says. “I truly believe that when girls learn code, they become change agents in their communities.” —M.O.

BETTER TOGETHER “We foster a sense of sisterhood and belonging among the girls, and introduce them to mentors who work in positions they aspire to be in,” says Saujani.

the tree hugger

NYCITYSLAB Robert Rising

YONKERS, NEW YORK

The seed for Robert Rising’s nativewood business, NYCitySlab, was planted during his 17-year run as a waiter at the Four Seasons Hotel, in Manhattan. “I’d hear clients talking about their summer homes in Martha’s Vineyard and the Hamptons and think, I want a summer home!” he recalls. In 2003, Rising bought a plot upstate and framed his dream house, but couldn’t find the local wood he wanted for the interiors. So he began buying planks from sheet-cutting yards where fallen trees were being pulverized into mulch, and then bought his own machine and learned from YouTube how to cut them himself. Eventually, he started selling slabs on Craigslist, pivoting from “milling to making tables.” In 2012, after Hurricane Sandy, the U.S. Army Corps of Engineers offered to pay Rising to help remove roughly 125 trees destroyed in the storm and destined for landfills. He turned those logs into stunning furniture and fixtures; word spread, and two years ago, he officially quit his day job. Now his clients include restaurants, hotels, and corporate spaces, including the new Coach headquarters in Manhattan. “We never cut trees for profit— every one has to come down because it’s old, dangerous, or a nuisance, and I document where it comes from,” he says. “We still do the essence of what built us.” —Jennifer Tung

WOOD WORK

Once Rising started cutting his own slabs, a new obsession was born: “driving around until I found the right log.”

the art advocates

21C MUSEUM HOTELS Laura Lee Brown & Steve Wilson

C O U RT ESY O F 2 1C M U S EU M H OT EL S (R I G H T )

LOUISVILLE, KENTUCKY

When Kentuckians Laura Lee Brown and her husband, Steve Wilson, set out to spark commerce in downtown Louisville, they enlisted an unlikely tool: contemporary art. In the minds of these lifelong collectors, exposure to culture is a basic human right, and they’re providing it with 21c Museum Hotels. The first boutique property opened in Louisville in 2006; there are now six, in places like Oklahoma City and Durham, North Carolina, with more to open soon

in Miami, Nashville, Indianapolis, set in restored historic buildings and Kansas City, Kansas. “We go (a hardware store and a Ford where we can make a difference,” Motor Company assembly plant, says Brown. Each has free gallery among others). “At first I thought areas, open 365 days a year, feawe couldn’t do more than one turing thought-provoking works because we’re so much about indiin every available space, even viduality,” says Wilson. “But we elevators and bathrooms, by the discovered the architecture likes of Kehinde Wiley and Alexdictates the character of the hotels, andre Arrechea. Collectively, and the art binds them together. the hotels have hosted almost 100 We feel good about the fact that exhibits and are home to 50 sitewe can make a thriving business specific works. Conservation out of something so creative.” is another focus: Almost all are —Brooke Porter Katz

EYE CANDY Act of Faith, a work by American artist Brian Paumier, at the 21c Museum Hotel in Durham.

the fruit whisperers

HARRY’S BERRIES Molly & Rick Gean

OXNARD, CALIFORNIA

One bite of a Harry’s Berries

strawberry—sweet, tart, fragrant, juicy, and red through and through— tells you why this farm has a cult following in food circles. (Most supermarket kinds are bred not for flavor but to travel long distances and sit on grocery shelves.) But there’s another big reason: Since thin-skinned strawberries readily absorb pesticides and chemicals, Harry’s Berries is dedicated to growing them organically. Owner Molly Gean and her family, including her husband,

verts and yellow romano beans three children, grandchildren, and numerous nieces and nephews, as well as tomatoes. The Geans sell mostly at local farmers’ markets, are carrying on the tradition of Gean’s father, Harry Iwamoto, where they’ve gotten close to who planted the first seeds in their customers and loyal area Oxnard, California, in 1966 after chefs. “We’ve had a whole generation of kids grow up on our emigrating from Japan. Fifty years food,” says Gean, who adds that later, the 57-acre farm is bordered while more and more small farms by wildflowers, which provide habitat for the beneficial insects around the country are being used to combat pests; nitrogen-rich folded into big ones, this tribe is cover crops, like cowpeas, help determined to stay solo: “Farming feed the soil. The family also keeps is not just an occupation,” she the fields healthy by diversifying says. “It’s our family heritage.” what they grow, planting haricots —M.O.

JUST PICKED Above: Molly and

her husband, Rick Gean, with their son Kris. Right: They sell their prized strawberries at farmers’ markets in the Los Angeles area and in select shops across the country, like Eataly in New York City, and HyVee grocery stores in the Midwest.

the ethical anglers

LOKI FISH COMPANY Pete Knutson & Hing Lau Ng

SEATTLE

Decades before the localfood movement hit the mainstream, Seattle native Pete Knutson envisioned a gentler, more sustainable way to get seafood from ocean to plate. A rebel at heart (he was expelled from Stanford for protesting the Vietnam War, but returned to get his Ph.D. in cultural anthropology), Knutson worked on big fishing boats to pay for college and didn’t like the way they handled their catch. “My dad became alienated— you might pull 20,000 pounds in one set, and most of it gets smushed,” says his younger son, Dylan. “So in 1979,

he and my mom bought the Loki.” The Loki is a 38-foot gill-netting boat that Pete ran to the waters of southern Alaska and Puget Sound. Nearly 40 years later, the family still operates its wholesale and retail business out of Seattle, and sells fresh, smoked, and canned wild salmon at four local farmers’ markets (and via mail order, at lokifish.com). And the fish are as unprocessed as ever: “We dress them on board and immerse them in 30-degree seawater so they get shock-chilled,” Dylan says. “The faster you handle them, the more pristine they stay.” —J.T.

A FRESH CATCH The Loki Fish family (clockwise from left): mom Hing Lau Ng, Pete Knutson, and sons Jonah and Dylan. They harvest more than 100,000 pounds of wild salmon and halibut a year.

the salad spinners

SWEETGREEN Nicolas Jammet, Jonathan Neman & Nathaniel Ru

C O U RT ESY O F SW EE TG R EEN (R I G H T )

LOS ANGELES

more in the works. “We wanted Pizza, burgers, fries—the typical to create a clean, transparent college diet is far from nutritious. dining experience and celebrate But rather than just moan and food that’s good for you,” says groan about the lack of healthy, Jammet. They’ve achieved that by convenient options around, Nicolas Jammet, Jonathan Neman, building local supply chains and sourcing ingredients from nearby and Nathaniel Ru, then juniors farms—currently 2,000 of them. at Georgetown University, in Washington, D.C., launched Sweet- “Our relationships with farmers green. It’s been nearly 10 years allow us to experiment,” Jammet since the first location of their says—which is why customers in fast-casual concept began serving Boston recently found hubbard wallet-friendly seasonal salads squash in their salads instead of near campus; today, there are more butternut. Design is also a key part than 60 in eight states, with six of the trio’s ethos. All outposts

have a spare look and open kitchens, and details like extra space for strollers reflect the needs of the communities they serve. The company hopes to impact the next generation through its Sweetgreen in Schools program, which has reached more than a thousand students through hands-on wellness workshops. These forward-looking touches set Sweetgreen apart, but Jammet describes them humbly: “There’s no secret formula—it’s just a new way of thinking about food and creating access to it.” —B.P.K.

VEGGING OUT From left: Sweetgreen founders Ru, Neman, and Jammet. Customers see staff prepping local ingredients from start to finish.

the indigo girl

STONY CREEK COLORS Sarah Bellos

NASHVILLE

At just 34 years old, Sarah Bellos

JEAN GENIE Clockwise from top left: Bellos makes sustainable plant-based dye in Tennessee. After the indigo is harvested, it’s brought to her factory, which was formerly used to process tobacco. The leaves are turned into a powdered dye via Bellos’s accelerated technique. The dye is then shipped to denim mills.

is trying to revolutionize the fashion industry, starting with the most ubiquitous piece of clothing around: your denim. “For the past 100 years, we’ve been wearing jeans dyed with synthetic colors made from petroleum and hazardous chemicals,” she says. “It’s time for a change.” In 2012 she founded Stony Creek Colors, a company devoted to making plant-based dyes on a commercial scale. While the traditional natural dye-making process can take over a year, this graduate of the Cornell University College of Agriculture masterminded an accelerated process. “We start with the plant in the morning and have dye by the end of the day,” says Bellos, who works with local farmers, many of them former tobacco growers looking for an alternative crop, to plant and harvest indigo for her. She now supplies denim lines such as Citizens of Humanity, 3x1, and Taylor Stitch, with more deals signed but not yet announced. “By 2020, we plan to replace 1 percent of synthetic indigo with our dye—that’s millions of pounds of chemicals made from petroleum with dyes made renewably and naturally from plants,” she says. Now that’s our kind of American dream. —Natalie Warady

chocolatecaramel truffles

SWEETS

FOR YOUR

SWEETIE

A box of chocolates is anything but cliché when they are handmade with love and heart-meltingly gorgeous. These eight creations taste as delicious as they look—and they’re sure to surprise and delight. PHOTOGRAPHS BY CHELSEA CAVANAUGH

• RECIPES BY GREG LOFTS • TEX T BY SARAH D I GREGORIO

dark- and whitechocolate shortbread hearts

HYPNOTIC HEARTS LOVE BITES Chocolate-caramel truffles are a Valentine’s Day triple threat. They’re amazingly quick to make (the mixture comes together in 10 minutes), long-lasting (they keep in the fridge for weeks), and beyond divine. Inspired by brigadeiros, the supersweet Brazilian dulce de leche treats, these beauties enlist bitter chocolate and cocoa to balance out the rich condensed milk; then they’re rolled in cheery sprinkles.

For recipes, see page 112.

These striking shortbread cookies were made with two doughs: one flavored with cocoa and espresso powder, and the other with white chocolate. Using a set of nested cookie cutters, we stamped out heart shapes in descending sizes and fit them together like puzzles before baking (the smallest one is solid). For crisp lines, chill the dough twice— after cutting and after assembling.

no-bake chocolate–peanut butter cup bars

DECADENCE , SQUARED Our creamy no-bake bars are the sophisticated older sisters of peanut butter cups. Use a smooth supermarket PB rather than chunky, which won’t have the same melt-inyour-mouth effect. The swirly-heart designs look fancy, but they’re simple to create. Just dot the chocolate surface with spoonfuls of the peanut butter mixture and drag a toothpick through them.

PA R T Y I N A B O X Think of puppy chow as the dessert version of Chex Mix, that crunchy, addictive childhood snack. Also referred to as muddy buddies, the classic recipe calls for chocolate and peanut butter; however, we’ve replaced the latter with Nutella for a grown-up hazelnut twist. And instead of dusting it only with confectioners’ sugar, we added unsweetened cocoa powder to the coating. THE DETAILS: Gold metallic takeout gift box, 32 oz., $1, containerstore.com.

hazelnut puppy chow

BON(BON) MOTS To make chocolates like a pro, you need to master one skill: tempering, which is the process of heating and cooling chocolate to particular temperatures (for instructions, see page 114). The result is a snappy texture and a glossy sheen thatâ&#x20AC;&#x2122;s showcased in these charming peppermint patties, marshmallowpretzel-almond rounds, and Luxardo-cherry truffles. THE DETAILS: Gold candy inserts, from 35Â˘ each, nycake .com. Gold gift boxes, from $6 each, paperpresentation.com.

chocolatedipped Luxardo cherries

chocolatepeppermint hearts

rocky-road bites

CRUNCH TIME

A RT D I R ECT I O N BY K AT I E FI EL D; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY TA N YA G R A FF

Turtlesâ&#x20AC;&#x201D;caramel, nut, and chocolate clustersâ&#x20AC;&#x201D;are a candy-shop classic, but they can be time-consuming in the kitchen. We remixed the ingredients into an easy toffee studded with pecans and drizzled with chocolate. Toast the nuts to a very deep brown to punch up their flavor, and sprinkle them over the hot toffee right away to ensure that they stick.

turtle brittle

The marigold and white lines of this abstract, art deco– inspired design (a notso-obvious letter H ) stand out on a classic gray front door. DIY TIP

PERSONAL EFFECTS

The most striking—and memorable—homes reflect the unique people who inhabit them. Add your style to everything from your front door to your fireplace with our customizable ideas that will fill every single room with heart and soul. Photographs by Stephen Kent Johnson Text by Sara Morrow

DIY TIP

For easy and stable stenciling, flip chairs over onto a drop cloth (just donâ&#x20AC;&#x2122;t forget youâ&#x20AC;&#x2122;re working upside down!).

Put your name on it

WELCOME THEM

ASSIGN SEATS

Greet guests with an artful rendition of your last initial. For this bright monogram, we ordered a custom design from Designer Stencils, which will create a personalized letter in any style based on a sketch, photo, or example you submit. We chose a bold orange paint to emphasize the crisp geometric pattern.

Everyone gravitates toward a specific chair at the table, so make those spots official. Starting with the middle letter of each name, affix stencils to the center of chair backs. Fill in the letters with a stencil brush, let the paint dry, and work your way outward.

THE DETAILS Custom stencil, from $15.50, designerstencils.com. Martha Stewart Crafts multisurface satin acrylic craft paints, in Pumpkin and Lake Fog, $2.50 for 2 oz., michaels.com. Behr exterior paint, in Elephant Skin, homedepot.com.

THE DETAILS Serena & Lily Tucker chairs, in Geranium, $188 each, serenaandlily.com. Martha Stewart Crafts Typewriter stencil set, $8; and multisurface satin acrylic craft paint, in Wedding Cake, $7 for 2 oz., michaels.com.

DIY TIP

Choose art that’s roughly the size of the firebox, in a color that plays up your accent paint.

Spotlight your signature color

GO BIG

GET EDGY

If your favorite hue is a strong one, don’t shy away from it; use it to make a room’s focal point pop. After covering this fireplace with a primer tinted the same color (which helps deliver a vibrant finish with fewer coats of paint), we brushed on a cobalt shade to turn ho-hum woodwork into a work of art. This trick can also transform trim and hallways.

In places where you want a less-is-more effect, paint the edges of a desk, a table, or even bookshelves with a thin sliver of a punchy hue that piques your interest. For extra credit, we gave this lamp’s dome a matching upgrade with spray paint.

THE DETAILS Parima Studio “Lula” art print in white wooden frame, 30" by 40", $354, minted.com. Benjamin Moore interior paint, in Southern Belle, benjaminmoore.com.

THE DETAILS France & Søn Standard chair, in Red, $235, france andson.com. Sherwin-Williams interior paint, in Habanero Chile, sherwin-williams.com. Krylon ColorMaster gloss enamel spray paint, in Banner Red, $7 for 12 oz., michaels.com.

Rim your deskâ&#x20AC;&#x2122;s top with paintersâ&#x20AC;&#x2122; tape and rub it hard with a credit card to ensure you get a strong seal and sharp lines. DIY TIP

100

DIY TIP

Since the floating shelves hide the wallpaper edges, thereâ&#x20AC;&#x2122;s no need to be ultraprecise about trimming it to line up perfectly.

Trim the fabric so it wraps around the lamp shade, allowing an inch or so of excess on top and bottom; then lay the fabric finished-side down, spray it with multipurpose spray adhesive, and carefully roll the shade over the fabric, folding in the excess as you go. DIY TIP

Play with a favorite pattern

PANEL IT

TAKE COVER

Why pick just one wallpaper if you love many? Simply keep the palette cohesive and any prints can work together when used to line open shelving.

Mix and match textiles in similar motifs to give a bedroom serious style. A custom cover adorns this basic upholstered headboard, and a bolster seconds the statement. A third print on the lamp and bedside table (we used multipurpose spray adhesive to attach it to the face of the drawer) makes the diverse patterns feel deliberate.

THE DETAILS Peter Fasano Woodblock Collection wallpaper, in (from top) Piccha, Pintade, Ravi, and Jaya, from $147 for 5 yd., peter fasano.com. IKEA Lack wall shelves, in Birch Effect, $15 each, ikea.com. Covered bowls (top shelf), from $35 each, sarahkersten.com. Blueand-white ceramic bowls (similar to shown), from $8 each, pearlriver .com. Hobnail cast-iron teapot, $70, teavana.com. ABC Carpet & Home Cocina tumblers, in Ivory, $25 each, abchome.com.

THE DETAILS Farrow & Ball interior paint, in Plummett, us.farrowball.com. Kravet Echo Design Bansuri fabric, in Slate (on headboard), $39 a yd., calicocorners.com. Mood Fabrics Spanish Orange Geometric woven fabric, $40 a yd., moodfabrics.com. Quadrille China Seas II Blue Ikat fabric, in Camel Chocolate on Tint, $162 a yd., quadrillefabrics .com. Garnet Hill Eileen Fisher Washed Linen Collection sheets and pillowcases, in Muslin, from $78, and Rippled organic-cotton coverlet and shams, in Sea Salt, from $98, garnethill.com. Threshold Wren accent lamp, in Cream, $35, target.com.

Colorful, easyto-remove washi tape lets you switch up your kids’ artwork regularly.

Put family front and center

SHOW THEIR TRUE COLORS

EXPRESS YOUR EMOTIONS

Draw décor inspiration for a playroom or reading nook from the little ones who use it the most. We scanned two kids’ paintings and had them enlarged and printed on heavy-duty linen; then we fashioned them into oversize floor pillows.

To create a gallery of your happiest memories, gather your favorite vacation photos and experiment with a variety of crops. Zoom in on faces, for instance, and play up natural elements like sky and sand. First, hang an anchor image (in this case, the big photo printed on canvas) slightly off-center, and build an organic outer border with the remaining pieces.

THE DETAILS Linen Cotton Canvas Ultra fabric, $27 a yd., spoonflower.com.

THE DETAILS Krylon ColorMaster gloss enamel spray paint (on frames), in Classic Gray, $7 for 12 oz., michaels.com. CanvasPop custom print, 24" by 24" by 1½", originally $139, now 40 percent off for readers with code MARTHASTEWART40, canvaspop.com.

A RT D I R ECT I O N BY K AT I E FI EL D; ST Y LI N G BY LO R N A A R AG O N

DIY TIP

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DIY TIP

Framing isn’t just for photos: Mount objects with sentimental value—like vintage ceramics too special for everyday use—rather than storing them away.

SA R AH M AI N G OT/ T R U N K ARC H IV E (L EF T )

PHOTOGRAPHS BY Paul Sirisalee

TEXT BY Melissa Ozawa

ILLUSTRATIONS BY Michael Kirkham

HIT THE BOOKS!

If there’s one resolution we can keep this year, it’s to spend less time scrolling and more time reading. Books have the power to transport, entertain, enlighten, inspire, and comfort— and sometimes one page-turner does all of the above. So whether you devour fiction or history, sci-fi or self-help, start the year with a rich list. Turn the page for life-changing picks from artists, influencers, and tastemakers, as well as titles to anticipate and a coast-to-coast guide to indie bookstores we love.

READS THAT RESONATE We asked a comedian, a chef, a poet, a novelist, an entrepreneur, a seasoned gardener, and our own Martha for the tattered, dog-eared volumes that have moved them beyond words.

TREVOR NOAH

JUDY BLUME

The Daily Show host and author of the new memoir Born a Crime

Iconic author of children’s and adult novels who has sold more than 85 million copies of her books

The Bible | “In my childhood, church was every Sunday, and every Sunday was church. My mother didn’t allow R-rated action movies; the Bible was my action movie.” The Chronicles of Narnia, by C. S. Lewis | “Being a mixed-race kid under apartheid, I wasn’t allowed outside much, because my very existence was a crime. I lived in my head, and I loved fantasy books—anything with imaginary worlds where I could get lost.” Long Walk to Freedom, by Nelson Mandela | “Mandela was as great a writer as he was a leader.” Born Standing Up, by Steve Martin | “Probably the best memoir about the life and craft of a stand-up comedian.” To Quote Myself, by Khaya Dlanga | “Khaya is one of the great South African writers of my generation. His memoir is a fantastic look at life in the country today.”

Them, by Joyce Carol Oates | “I had two small children. They were playing in the backyard sandbox. It was summer. Bathtime came and went, suppertime came and went. But I could not put down this book. It was unlike anything I’d ever read. When my then-husband came home and found me reading and the children still playing outside, he was not happy. But I was.” Prep, by Curtis Sittenfeld | “My daughter told me I had to read this book. And she was right. Sittenfeld’s debut novel is one of the best and funniest (if you can stand the heartache) coming-of-age stories ever told.” American Pastoral, by Philip Roth | “One of my go-to novels for inspiration. It never fails to amaze me.”

DOMINIQUE BROWNING

RANDI ZUCKERBERG

Book author and senior director and co-founder of Moms Clean Air Force, a program of the Environmental Defense Fund

New York Times best-selling author of DotUncomplicated and founder/CEO of Zuckerberg Media

Merry Hall trilogy, by Beverley Nichols | “These books set the stage for the best garden writing of all: the kind that connects with what it’s really all about—love, laughter, revenge, solace, you name it.”

Me, Myself, and Us: The Science of Personality and the Art of Well-Being, by Brian Little | “This book is for people like me who are actually introverts (shocker!) and have learned to act like extroverts to pursue their goals and succeed in the workplace.”

We Made a Garden, by Margery Fish | “Written in 1956 about an English garden Mr. and Mrs. Fish created and tended together, it is as much about their marriage, and the negotiation of boundaries, as it is about borders.” The Gardener’s Bed Book, by Richardson Wright | “A delight, meant to be read at the end of a long day of work (in office or pasture). Each of the 365 essays is charming; many are funny or poignant.” Green Thoughts, by Eleanor Perenyi | “This is the book that got me started down the garden path. Perenyi is an elegant, witty, intelligent, wry, and compassionate writer, who also loved to cook and eat what came out of her garden. Recipes included!”

Find Your Extraordinary: Dream Bigger, Live Happier, and Achieve Success on Your Own Terms, by Jessica Herrin | “An inspirational book on entrepreneurial success and leadership from the amazing female founder of Stella & Dot.” Overwhelmed: How to Work, Love, and Play When Nobody Has Time, by Brigid Schulte | “In this age of overconnectivity, the first thing that vanishes is our ability to put down our device and play and be creative. Read this if you want to bring more fun, creativity, and play into your life in order to be happier and inspire better ideas.”

MARCUS SAMUELSSON James Beard Award–winning chef and author, most recently of The Red Rooster Cookbook The Autobiography of Malcolm X, by Malcolm X, as told to Alex Haley “I find him fascinating, and his influence on the black rights movement was so significant.” Charlie Trotter’s, by Charlie Trotter “One of my favorite cookbooks; I love how layered and complex it is.” Go Tell It on the Mountain, by James Baldwin “This was one of the first books I read when I moved to New York City.”

PAGE-TURNERS FOR 2017

As executive director of the National Book Foundation, Lisa Lucas gets a sneak peek at everything coming down the pipeline. (Lucky woman!) Take note of the titles she’s most excited to lose herself in this year, and remember: It’s never too early to pre-order.

JUAN FELIPE HERRERA

The U.S. poet laureate, and author of several books, most recently Notes on the Assemblage Complete Works, by Federico Garcia Lorca | “I first read this when I was an undergrad and noticed the words; the dreamlike, liquid images; and the haunting music and inner rhythms of each poem. I followed his embers for decades.” The Survivor, by Tadeusz Rózewicz | “Written by one of the great postwar Polish poets, this book is most present, most alarming, most piercing.” Snake Poems, by Francisco X. Alarcón | “I hold up this book to everyone I meet. It stands out and moves me beyond casual reading into the realm of deep ‘invocation,’ a kind of quantum imagination.” The Poet, the Lion, Talking Pictures, El Farolito, a Wedding in St. Roch, the Big Box Store, the Warp in the Mirror, Spring, Midnights, Fire & All, by C. D. Wright | “Hold her book. See things, think things, notice and document things: the poets, the questions, the mind and its images, writing, art, and all of us, here and never, in an unexpected meeting, of deep, clear, life arrangements.”

Difficult Women, by Roxane Gay (Grove Press, January) “I cannot wait for this story collection, which I hope is chock-full of the complex, strong, unexpected, and wonderful female characters Gay’s so good at capturing and celebrating on the page.”

A Separation, by Katie Kitamura (Riverhead, February) “This novel has everything I love in a book: love, loss, a journey, and stunning writing.”

Animals Strike Curious Poses, by Elena Passarello (Sarabande, February) “Passarello is brilliant, and these essays exploring famous animals that have been named and immortalized by humans look like they will not disappoint in quirkiness, intelligence, and delight.”

Lincoln in the Bardo, by George Saunders (Random House, February) “Saunders is one of my favorite writers, and everyone I know is waiting

with bated breath for his first novel, which is inspired by President Lincoln’s reaction to his son Willie’s death.”

All Grown Up, by Jami Attenberg (HMH, March) “Attenberg knows how to make a reader laugh and feel. This novel takes a hard look at what it means to be a woman living on her own terms.”

White Tears, by Hari Kunzru (Knopf, March) “The blues, friendship, and race explored in a novel? I’m super-sold.”

A Little More Human, by Fiona Maazel (Graywolf, April) “I absolutely loved her dark and funny Woke Up Lonely and can’t wait to dive into her third novel.”

Imagine Wanting Only This, by Kristen Radtke (Pantheon, April) “Starting off with the death of her uncle and the sight of an abandoned mining town, Radtke’s gorgeous, graphic memoir ponders ruins and the people and places that are left behind.”

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TAKE A BOOK, LEAVE A BOOK That’s the motto of the Little Free Library (littlefreelibrary.org), a community-driven free-book exchange started in Wisconsin in 2009 by Todd Bol. As a tribute to his mother, a former teacher, he built a wooden box shaped like a one-room schoolhouse and filled it with volumes for his neighbors to enjoy (and add to). Today there are more than 50,000 such “libraries” around the world. Order a premade one or a kit (from $150), and start spreading the word.

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The Elliott Bay Book Company

Rare Finds PORTLAND, OR

Whether you’re looking for a used first edition or a hard-to-find collectible, James Goldwasser, owner of Locus Solus Rare Books (locussolusrarebooks .com), has the ins and outs of how to track down special books.

Powell’s Books

WHERE TO LOOK Buy the best version of a book you can afford. Abaa.org offers only items from members of the Antiquarian Booksellers’ Association of America (ABAA), meaning quality and satisfaction are guaranteed. The selection on AbeBooks.com, owned by Amazon, is vast and uncurated, so you can find everything from inexpensive paperbacks to valuable rarities. And Vialibri .net aggregates all sites into a single search.

SAN FRANCISCO, CA

City Lights BERKELEY, CA

Mrs. Dalloway’s Bookstore

Bookworks

WHAT TO KNOW Beware of online shenanigans. Use advanced search options (such as first or signed editions) to focus your results, and opt for reputable dealers, such as members of the ABAA or those with good references.

Booked Up, Inc., owned by Larry McMurtry

HOUSTON, TX

Brazos Bookstore

HOW TO CARE Keep books out of direct sunlight so they don’t fade, and avoid extreme heat and humidity. No matter how often you clean, books attract dust. Carefully wipe them with a soft cloth or chamois, such as a Dust Bunny dust cloth ($10, gaylord.com).

WHAT AMERICA’S READING

2016 was a big year for twisty thrillers, historical fiction, tearjerkers, and—no surprise—a wizard named Harry, according to Amazon’s top Kindle sellers of the year (through last November). Join the crowd and order up a little escape.

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BE INDEPENDENT When you shop at your neighborhood bookstore, you support your local economy and also join a community that cares deeply about the written word. Behold our list; for a shop near you, go to indiebound.com.

BLUE HILL, ME

Red Gap Rare Antiquarian Books, co-owned by Jonathan Lethem

MANCHESTER CENTER, VT

Northshire Bookstore TRAVERSE CITY, MI

Birchbark Books, owned by Louise Erdrich

BUFFALO, NY

Brilliant Books

Talking Leaves Books NARROWSBURG, NY

CAMBRIDGE, MA

The Grolier Poetry Book Shop

One Grand Books NEW YORK, NY IOWA CITY, IA

Prairie Lights

Three Lives & Company McNally Jackson Books of Wonder Idlewild Books Kitchen Arts & Letters Dashwood Books

Women and Children First WASHINGTON, DC

BROOKLYN, NY

Greenlight Bookstore

REVISIT THE LIBRARY The free Overdrive app connects you to your local branch. Log in with your library-card number and you can borrow e-books, audiobooks, and videos.

ST. LOUIS, MO

Left Bank Books

NASHVILLE, TN

ASHEVILLE, NC

Parnassus Books, co-owned by Ann Patchett

Malaprop’s Bookstore CHARLESTON, SC

Blue Bicycle Books OXFORD, MS

Square Books

FAIRHOPE, AL

Page and Palette NEW ORLEANS, LA

Octavia Books

KEY WEST, FL

Books & Books, co-owned by Judy Blume

The Nightingale, Kristin Hannah

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111

T HE WORK BOOK Recipes From This Issue

Good Things PAGE 19

SUGAR-COOKIE HEARTS Active Time: 1 hr. 30 min. Total Time: 2 hr. Makes: 2 dozen Rolling the dough between two sheets of floured parchment keeps it from sticking to the rolling pin. Dip the cutters in flour as well before each cut, and dust the spatula, too, before transferring the uncooked dough to the baking sheets. 2 cups unbleached all-purpose flour, plus more for dusting

½ teaspoon baking powder ½ teaspoon kosher salt 1 stick unsalted butter, room temperature 1 cup sugar 1 large egg 1 teaspoon pure vanilla extract

1. In a bowl, whisk together flour, baking powder, and salt. Beat butter and sugar on medium-high speed until light and fluffy. Beat in egg and vanilla. Reduce speed to low and gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic and freeze until firm, about 20 minutes. 2. Preheat oven to 325°. Line 2 rimmed baking sheets with

parchment. Remove 1 disk of dough; let stand 5 to 10 minutes. Roll out ⅛ inch thick between two sheets of floured parchment, dusting with flour as needed. Cut shapes with 2 ½ -inch heart-shaped cookie cutters. Using a spatula, transfer to prepared baking sheets (if dough gets too soft, refrigerate 10 minutes). Reroll scraps and cut more shapes. Repeat with remaining disk of dough. 3. Bake cookies, rotating sheets halfway through, until edges are golden, about 12 minutes. (If bubbles form, tap baking sheet firmly against oven rack a few times during baking.) Let cool completely on wire racks. Cookies can be stored in an airtight container up to 1 week.

ROYAL ICING FOR SUGAR-COOKIE HEARTS Active/Total Time: 15 min. Makes: 1½ cups

½ pound confectioners’ sugar (2 spooned and leveled cups) 1 large egg white, or 2½ tablespoons meringue powder Gel food color (optional)

In the bowl of a mixer fitted with the paddle attachment, combine confectioners’ sugar and egg white on low speed. Add a scant ¼ cup water, then increase speed to mediumhigh and mix until icing holds a ribbon-like trail on surface for 3 seconds when you raise paddle, about 10 minutes. Reduce speed to low and mix 1 minute more to eliminate air bubbles. Add food color, a drop at a time, until desired color is reached. Use immediately, or store in an airtight container in refrigerator up to 3 days. Stir well before using.

GOLDEN-GLOBES SHANDIES Active Time: 20 min. Total Time: 50 min. Makes: 8 drinks The cranberry syrup can be made up to three days ahead and stored, covered, in the refrigerator. 2 cups fresh or thawed frozen cranberries

½ cup sugar 1 tablespoon freshly grated ginger (from a 2-inch piece) Ice 4 bottles (12 ounces each) Pilsner

1. Bring cranberries, sugar, ginger, and 1 cup water to a boil in a small saucepan. Cook over medium-high heat, stirring occasionally, until cranberries burst and mixture has thickened slightly, about 8 minutes. Let cool completely, then strain through a fine-mesh sieve, gently pressing on solids (pressing too hard will make mixture cloudy).

2. For each drink, fill a pint glass with ice. Add 1 ounce cranberry syrup. Top with Pilsner (you’ll need about half a bottle per drink) and stir; serve.

SUPER-BOWL NACHOS Active Time: 20 min. Total Time: 25 min. Serves: 6 1 bag (8 ounces) kettle potato chips, such as Cape Cod 2 ounces cream cheese

½ cup whole milk ½ cup crumbled blue cheese 1½ cups shredded Gouda (5 ounces) Kosher salt and freshly ground pepper 2 teaspoons hot sauce, such as Frank’s

1 thinly sliced jalapeño ( ¼ cup)

½ cup sour cream 2 tablespoons chopped chives (from 1 bunch)

1. Preheat oven to 400°. Line a rimmed baking sheet with parchment; spread chips out in a single layer. In a small saucepan, whisk together cream cheese and milk over medium heat until combined, 2 minutes. Whisk in blue cheese and ½ cup Gouda. Bring to a boil and cook, whisking constantly, until thickened, 5 minutes. Stir in ¼ teaspoon salt, ⅛ teaspoon pepper, and hot sauce. 2. Drizzle cheese sauce evenly over chips, then sprinkle with remaining 1 cup Gouda. Bake until bubbly and crisp at edges, 5 to 7 minutes. Top with jalapeño, sour cream, and chives; serve.

OSCARS POPCORN Active Time: 20 min. Total Time: 35 min. Makes: About 12 cups

To make the process seamless, make sure you have all your ingredients measured out and ready before starting your caramel. 10 cups popped corn Vegetable-oil cooking spray 1 cup sugar

¼ cup honey Kosher salt 1 tablespoon unsalted butter, room temperature

½ teaspoon toasted sesame oil ¼ teaspoon baking soda ½ cup black or white sesame seeds, or a combination, toasted

1. Place popcorn in a large bowl. Lightly coat a rimmed baking sheet with cooking spray. In a small saucepan, combine sugar,

112 THE WORKBOOK

honey, 2 tablespoons water, and a pinch of salt. Bring to a boil, then reduce heat to mediumhigh and cook, swirling occasionally but not stirring, until sugar is dissolved and mixture is deep amber in color, 7 minutes. Remove from heat; stir in butter, sesame oil, and baking soda (mixture will bubble up). 2. Quickly drizzle caramel over popcorn; toss to coat. Sprinkle with sesame seeds and ¼ teaspoon salt (or more to taste). Spread popcorn out on baking sheet and let cool completely, then break into pieces and serve.

PRO TIP DEVEINING SHRIMP

PAGE 71

To remove the veins from shell-on shrimp, gently run a paring knife from head to tail along the center of the back to expose the vein. Use the tip of the knife to remove the vein in one piece. Rinse shrimp; pat dry.

Sweets for Your Sweetie PAGE 90

3 ounces unsweetened chocolate, chopped (a scant ⅔ cup)

¾ teaspoon kosher salt

3 tablespoons unsweetened Dutch-process cocoa powder

¾ cup confectioners’ sugar

1 teaspoon pure vanilla extract White, pink, and red sprinkles, for rolling

1. In a medium saucepan, bring condensed milk, butter, and cream to a boil over mediumhigh heat, stirring until butter melts. Cook, stirring frequently, until mixture thickens slightly and turns pale golden, 4 to 6 minutes (do not let it get too dark, or mixture will separate). Remove from heat; let stand 5 minutes. Add chocolate, cocoa powder, and vanilla, stirring until chocolate melts and mixture is smooth and combined. Transfer to a pie dish or a wide, shallow bowl and refrigerate until firm, about 4 hours. 2. Scoop 1 tablespoon of chocolate mixture into your palm and roll into a ball. Transfer to a parchment-lined baking sheet; repeat with remaining mixture. Place sprinkles in bowls (one for each color). Roll truffles in sprinkles until thoroughly coated. Place in paper mini baking cups and serve, or store in refrigerator, covered, up to 1 month.

DARK- AND WHITECHOCOLATE SHORTBREAD HEARTS Active Time: 1 hr. 55 min. Total Time: 3 hr. 35 min. Makes: 32

CHOCOLATE-CARAMEL TRUFFLES Active Time: 40 min. Total Time: 4 hr. 45 min. Makes: About 3 dozen

These truffles are inspired by brigadeiros, a confection popular throughout Brazil. 1 can (14 ounces) sweetened condensed milk 4 tablespoons unsalted butter

½ cup heavy cream

You will need a nesting set of four to five heart-shaped cookie cutters for this recipe, ranging in size from approximately 3½ inches to ¾ inch (available at williamssonoma.com). DARK-CHOCOLATE SHORTBREAD

1¾ cups unbleached all-purpose flour, plus more for dusting

⅓ cup unsweetened Dutchprocess cocoa powder 1½ teaspoons instant espresso powder

2 sticks unsalted butter, room temperature

1 teaspoon pure vanilla extract WHITE-CHOCOLATE SHORTBREAD

2 cups unbleached all-purpose flour

¾ teaspoon kosher salt 1 stick plus 6 tablespoons unsalted butter, room temperature 2 ounces white chocolate, melted and slightly cooled

½ cup confectioners’ sugar 1 teaspoon pure vanilla extract

1. Dark-chocolate shortbread: In a bowl, whisk together flour, cocoa powder, espresso powder, and salt. Beat butter on medium speed until creamy; add confectioners’ sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days. 2. White-chocolate shortbread: In a bowl, whisk together flour and salt. Beat butter with white chocolate on medium speed until creamy; add confectioners’ sugar and beat until combined, then beat in vanilla. Add flour mixture and beat just until combined. Wrap dough in plastic, flatten to a 1-inch-thick disk, and refrigerate until firm, at least 1 hour and up to 3 days. 3. Remove both disks from refrigerator; let stand 10 minutes. Roll out dark-chocolate dough ⅛ inch thick between two pieces of floured parchment. Stamp out heart shapes with largest cookie cutter; transfer to a parchmentlined baking sheet. Gather dough scraps, reroll, and stamp out more heart shapes with largest cutter. Freeze cutouts until firm, about 15 minutes. Repeat with white-chocolate dough. 4. Stamp out smaller hearts from larger ones, starting with

second-largest cutter and working down to smallest cutter; transfer cutouts to parchmentlined sheets. Freeze cutouts until firm, about 15 minutes. 5. Preheat oven to 325° with racks in upper and lower thirds. Starting with smallest cutouts and working up to largest, fit together dark- and whitechocolate cutouts like puzzle pieces. (It’s okay if dough cracks or breaks in places; simply press back together as necessary.) Arrange completed hearts 1 inch apart on fresh parchment-lined baking sheets. Freeze again until firm. Working in two batches, bake cookies, rotating sheets and rack positions halfway through, until dry and firm, 15 to 18 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

NO-BAKE CHOCOLATE– PEANUT BUTTER CUP BARS Active Time: 30 min. Total Time: 4 hr. 30 min. Makes: Sixteen 2-inch squares These homemade bars taste just like the beloved classic confection. Vegetable-oil cooking spray 16 ounces creamy peanut butter, such as Jif (1¾ cups) 1 stick plus 6 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 2 cups confectioners’ sugar 6 ounces semisweet or bittersweet chocolate, chopped (1 cup)

1. Coat bottom and sides of an 8-inch-square baking pan with cooking spray. Line bottom and two sides with parchment, leaving a 2-inch overhang. In a large bowl, stir together 1½ cups peanut butter, 1 stick butter, and vanilla until smooth. Stir in confectioners’ sugar, ½ cup at a time, until smooth. Transfer to prepared pan; press with your

113 Recipes

hands to flatten and smooth top (if mixture is too sticky, dampen them slightly). 2. Combine chocolate and 4 tablespoons butter in a metal bowl. Set over a saucepan containing 2 inches of simmering water; stir with a rubber spatula until chocolate has melted and mixture is smooth. Remove bowl from heat and let cool slightly, stirring gently, about 3 minutes. Pour chocolate over peanut-butter mixture in baking pan, tilting pan to ensure chocolate spreads evenly across top. 3. Meanwhile, in a small bowl, stir together remaining 2 tablespoons butter and ¼ cup peanut butter until smooth. Let stand until slightly thickened, about 5 minutes. Drop ¼-to-¾-teaspoon rounds of mixture on top of chocolate in baking pan in 1-inch intervals. Drag the tip of a wooden skewer or toothpick quickly through center of each round to create a heart shape. Refrigerate until firm, at least 4 hours or, loosely covered, up to 1 week. 4. Run a paring knife along edges of pan on the two sides not lined with parchment. Use parchment overhangs to lift from pan; cut into 2-inch bars. Serve cold.

HAZELNUT PUPPY CHOW Active/Total Time: 20 min. Makes: About 14 cups 1 box (12 ounces) toasted rice cereal, such as Rice Chex (10 cups) 13 ounces hazelnut spread, such as Nutella (1¼ cups) 1 stick unsalted butter, cut into pieces 4 ounces bittersweet chocolate, chopped ( ⅔ cup) 3 cups confectioners’ sugar 1 cup unsweetened Dutchprocess cocoa powder

Place cereal in a large bowl. Combine hazelnut spread, butter, and chocolate in a heatproof bowl. Set over a saucepan

containing 2 inches of simmering water and stir frequently until butter and chocolate have melted and mixture is smooth and combined. Pour over cereal; gently stir until evenly coated. Toss in confectioners’ sugar and cocoa to evenly coat. Serve, or store in an airtight container at room temperature up to 1 week. CHOCOLATE-DIPPED LUXARDO CHERRIES Active Time: 55 min. Total Time: 3 hr. 15 min. Makes: 32 The following recipes use tempered or faux-tempered chocolate (fauxtempered is faster to make, but the candies will need to be refrigerated). For the methods, see page 114. Use a fork to dip the cherries in the chocolate if you're not fashioning stems from floral wire. 1½ cups confectioners’ sugar, plus more for dusting 1 tablespoon plus 1 teaspoon light corn syrup 1 tablespoon unsalted butter, room temperature, or vegetable shortening 32 Luxardo cherries (available at williams-sonoma.com), drained and patted dry 32 lengths (2 inches each) cloth-wrapped floral wire (optional) 1 cup Tempered or Faux-Tempered Chocolate (see methods, page 114)

1. In a bowl, stir together sugar, corn syrup, 1 tablespoon water, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Scoop 1 teaspoon of dough into your palm and flatten into a 1-inch round. Place a cherry in center of round and wrap dough around cherry, pressing with your fingers, if necessary, to enclose. Gently roll between your palms until smooth. Repeat

process with remaining dough and cherries. Make a small loop in one end of each length of wire, then insert a looped end into center of each cherry (loop will prevent wire from slipping out when dipping). Transfer to a parchment-lined sheet. Let stand, uncovered, until hard and dry, at least 2 hours and up to 1 day.

side and generously dust with confectioners’ sugar. Stamp out shapes with a 1½ -to-2-inch heart-shaped cookie cutter. Transfer cutouts to a parchmentlined baking sheet. Gather scraps, reroll, and stamp out more hearts. Let stand, uncovered, until hard and dry, about 2 hours and up to 1 day.

2. Using wire stems to hold them, dip each cherry into chocolate, then lift and let excess chocolate drip back into bowl. Transfer to a parchment-lined sheet and let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

2. Balance one heart on a fork, with tip of heart facing end of tines. Dip into chocolate until fully submerged; lift up and gently shake fork back and forth to remove excess chocolate. Scrape bottom of fork against side of bowl to remove any remaining excess chocolate. Tilt handle of fork upward and allow heart to gently slide onto a parchmentlined baking sheet. Repeat with remaining hearts and chocolate. Let stand until chocolate is hard and dry, about 1 hour. Serve, or store in an airtight container at room temperature up to 1 month.

CHOCOLATE-PEPPERMINT HEARTS Active Time: 25 min. Total Time: 2 hr. 45 min. Makes: 26 If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve. 1½ cups confectioners’ sugar, plus more for dusting 1 tablespoon plus 1 teaspoon light corn syrup

½ teaspoon pure peppermint extract 1 tablespoon unsalted butter, room temperature, or vegetable shortening

1 cup Tempered or FauxTempered Chocolate (see methods, page 114)

1. Stir together confectioners’ sugar, corn syrup, 1 tablespoon water, peppermint extract, and butter until a dough forms. Transfer to a work surface lightly dusted with confectioners’ sugar and knead until smooth, dusting dough with more sugar as necessary, until no longer sticky. Form into a flat disk, place between two pieces of parchment, and roll out to a ¼ -inchthick round. Remove top piece of parchment and generously dust with confectioners’ sugar. Replace parchment and flip. Remove parchment from other

ROCKY-ROAD BITES Active Time: 15 min. Total Time: 45 min. Makes: 30 If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve. 60 whole almonds 1 cup Tempered or FauxTempered Chocolate (see methods, page 114) 60 mini marshmallows

½ cup mini pretzel sticks, broken into pieces

1. Preheat oven to 350°. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool completely.

2. Place 30 mini foil baking cups on a rimmed baking sheet. Place 1 toasted almond in bottom of each cup. Carefully pour enough chocolate into cups to

114 THE WORKBOOK

Recipes

fill two-thirds of the way, stirring chocolate frequently while filling to ensure it stays tempered. Press 2 marshmallows into each cup to partially submerge in chocolate, then press 1 more toasted almond and several pieces of pretzel into each cup.

subside, about 30 seconds. Stir once, then pour mixture into center of prepared sheet, using a small circular motion (mixture will spread toward edges in an oval shape). Immediately sprinkle evenly with pecans. Let stand until hard and dry, about 1 hour.

simmer, then turn off heat. Set bowl of chocolate over saucepan (don’t let bottom touch the water) and let melt, stirring gently with spatula until chocolate registers 118° to 120° on thermometer. Remove bowl; cover saucepan to keep water warm.

3. Let stand until chocolate is hard and dry, about 2 hours. Serve, or store in an airtight container at room temperature up to 2 weeks.

4. Drizzle half of chocolate evenly over top (reserving remaining chocolate for another use). Let stand until hard and dry, about 2 hours. Break into small pieces and serve, or store between layers of parchment in an airtight container at room temperature up to 1 month.

2. Add remaining ¼ pound chocolate to bowl, stirring constantly until chocolate registers 82° on thermometer. Remove any unmelted pieces of chocolate with spatula. Line bottom of bowl with a kitchen towel and return to saucepan, stirring constantly until chocolate registers 88° to 90°. (The towel will help ensure the chocolate does not climb above 90°, which would cause it to “bloom” when set.) Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.

TURTLE BRITTLE Active Time: 25 min. Total Time: 2 hr. 30 min. Serves: 16 to 20 If you use faux-tempered chocolate, allow these to set in the refrigerator, and store there until ready to serve. 3½ ounces whole pecans 2 sticks unsalted butter 1 cup sugar

½ teaspoon kosher salt ½ teaspoon pure vanilla extract 1 cup Tempered or FauxTempered Chocolate (methods follow)

1. Preheat oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast until dark and fragrant, 12 to 14 minutes. Let cool completely, then coarsely chop. 2. Line a rimmed baking sheet with parchment. In a medium saucepan, combine butter, sugar, 1 tablespoon water, and salt. Bring to a boil, stirring until butter melts, then reduce heat to medium-high and continue cooking, swirling pan occasionally, until a candy thermometer registers 280°. Reduce heat to medium and continue cooking until thermometer registers 298°. 3. Remove from heat, stir in vanilla, and let stand until bubbles

PRINTED IN THE USA

TEMPERED CHOCOLATE Active/Total Time: 25 min. Makes: 1 cup You can also faux-temper the chocolate, which is quicker and simpler but then requires that you keep the finished candies refrigerated, to prevent softening and “blooming.” To faux-temper, bring a saucepan containing 2 inches of water to a simmer. Turn off heat; place a metal bowl containing chocolate over saucepan; stir until chocolate melts. Remove bowl from saucepan, stir in 1 tablespoon vegetable oil or shortening, and use immediately. Transfer finished candies to the refrigerator to harden when done, and store them in the refrigerator until ready to serve.

¾ pound bittersweet or semisweet couverture chocolate, such as Valrhona or Callebaut, chopped ESSENTIAL TOOLS

Metal bowl Rubber spatula Chocolate-tempering thermometer (we like the CDN TCH130; $10, amazon.com)

1. Place ½ pound chocolate in a metal bowl. Bring a saucepan containing 2 inches of water to a

TEMPERING TIPS

1. Use a high-quality couverture chocolate, such as Valrhona or Callebaut. Do not use chocolate chips or morsels used in cookies and other baked goods. 2. To temper milk chocolate, melt initially to 112° to 114°, then let cool to 80° to 82°, then rewarm to 84° to 86°. To temper white chocolate, melt initially to 112° to 114°, then let cool to 78° to 80°, then rewarm to 82° to 84°.

3. Never use a wooden spoon when tempering: Wood retains odor and moisture, which can compromise flavor and cause the chocolate to develop a white coating, or “bloom.” Always use a rubber spatula instead. 4. Do not let any water get into the chocolate; this will also

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2017 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Off ice.

compromise the chocolate and cause it to bloom. 5. Be sure to use a chocolatetempering thermometer—it’s designed to register precise temperature and ensure properly tempered chocolate. Regular candy thermometers are not sensitive enough to register precise readings for lower temperatures, as required in tempering. 6. Do not let the thermometer touch the bottom of the bowl, or your reading will be inaccurate.

$1 5,0 0 0 SWE E PS C O NTE ST D ETAILS $15,000 Sweepstakes N O PU RC HAS E NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www.martha stewart.com/15ksweeps online. The $15,000 Sweepstakes begins at 12:01 a.m. CT on 12/12/16 and ends at 11:59 p.m. CT on 4/12/17. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart .com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing off ices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free.

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116 COLLECTING

L OV E S TO RY Long before lovebirds were sending winking emojis to each other on Valentineâ&#x20AC;&#x2122;s Day, a romantic textile message was the approach. In the 1930s and â&#x20AC;&#x2DC;40s, sweeties would buy heart-patterned embroidered linen and cotton handkerchiefs to tuck into envelopes and mail to their loved ones. This February, consider reviving the tradition. You can easily find inexpensive vintage hankies in bulk online, or for a few dollars at thrift shops. Another charming idea is to sew a fabric envelope out of some to package a small love token. Or keep the sentiment alive year-round and frame a set to display on your wall. PHOTOGRAPH BY CHELSEA CAVANAUGH CREATED BY FRITZ KARCH TEXT BY FRANCES VIGNA

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Martha - Jan/Feb 2017

Articles inside

Easy Entertaining

Healthy Appetite

Health

in the oven

Editor’s Letter

Pets

Tastemaker

Beauty

Perfecting

The Well-Kept Home