Martha - March 2017 by Lawrence Ambrocio

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2 M A RC H 2 017

Martha’s Month Gentle reminders, helpful tips, and important dates.

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

Test garden soil for nutrients

Start cabbage, brussels-sprout, and broccoli seeds

Schedule postwinter spa appointments

Make birthday cakes for grandkids Jude and Truman

Cardio and core

Weight training

Celebrate Jude and Truman’s birthdays

Truman’s birthday

Prune tea roses to remove winterkill

Jude’s birthday

Wash dog beds

Have stables cleaned

Morning hike

Cardio and core

Weight training

Order gladiolas and dahlias

Start vegetable seeds in soil blocks (see right)

Weight training

Yoga

DAYLIGHT SAVING TIME BEGINS

Have cars cleaned, waxed, and serviced

Rotate houseplants to ensure even sun exposure

Martha Stewart Center for Living Gala

Bake Irish soda bread

ST. PATRICK’S DAY

Schedule pets’ Lyme-disease and heartworm booster shots

Have friends over for dinner

Plant eggplant and pepper seeds in greenhouse

Go for a horseback ride Weight training

Yoga

Remove storm windows, wash sashes, and replace screens

FIRST DAY OF SPRING

Photograph early spring flowers for blog

Cardio and core

Weight training

Bring fresh eggs to office

Touch up paint on house trim

Have winter coats cleaned at green drycleaner (see page 59)

Go for a horseback ride

Have curtains steam-cleaned

Weight training

Yoga

Take outdoor furniture out of storage

Deep-clean area rugs

A New Way to Bake hits bookstores

Cardio and core

Weight training

Stock up on spring-cleaning supplies

Remove burlap from boxwoods

Plant sweetpeas

Yoga

SOIL BLOCKS HOW-TO

For her soil-blocker tool, Martha uses Soil Block Makers (from $28 each, johnnyseeds.com). 1. Moisten a soil-less mix that’s made for seed starting, then pack it into the soil-blocker tool. 2. Carefully push out the

blocks into a tray. The blockers have small dibbles attached. Use them to make a small indentation in each block for placing the seed. 3. Cover the seed with a thin

layer of soil-less mix and water. 4. Plant the blocks directly

into the earth when they’re ready—no need for extra pots.

Bake sweet oat-walnut crisps (see page 85) Weight training

“This time of year, we are planting so many seeds in the greenhouse. I love to use a soilblocker tool to make blocks of soil, which can go directly into the ground at planting time.” —Martha

Cardio and core

AN D ERS K RU S B ERG

S U N D AY

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5 M A R C H 2 017

SO CAL, SO COOL

102

Get a sneak peek into Martha’s latest book, A New Way to Bake.

How one family mixes modern pieces and rock-androll artifacts in their breezy California home.

Simple, delicious recipes to expand your repertoire from chef Madhur Jaffrey.

Plan a next-level vacation with our guide to little wonders around the world.

J O H N G RU EN

A WHOLE LOT OF WHOLESOME

COOKING INDIAN WITH A MASTER

HOW TO PLANT A VEGETABLE GARDEN

A beginner’s guide to growing everything under the sun—from planting to tending and harvesting—no matter how much space you have.

TRIPS THAT TRANSPORT AND TRANSFORM

The best part of cultivating your own vegetables: fresh meals in a basket, delivered right from your backyard.

6 M A RC H 2 017

FROM MARTHA

An Interstellar Party

Martha’s grandchildren get a space-themed bash.

GOOD THINGS

Treats and good-luck tokens for St. Patrick’s Day, grocerystore blooms made chic, and a clever way to wrangle hats, gloves, and scarves.

Birding

Call of the Wild: Advice for bird-watching novices. 40 Tastemaker

The Do-Good Designer: FEED founder Lauren Bush Lauren’s personal style. 42 Beauty

Why So Dry?: Surprising causes of parched skin, plus the best remedies. 44 Counter Intelligence

Pretty spring makeup, an easy hair gloss, and extranourishing nail polish. 46

EVERYDAY FOOD

Editors’ Picks

Little Luxuries: Special finds that elevate every day. 54 Ask Martha

GOOD LIVING

The Find

Peel-Off Wallpaper: The lowdown on the latest redecorating trick. 29 The Well-Kept Home

Go With the Grain: How to clean and care for common wood finishes. 36

Moving tips for cat owners, eco dry-cleaning, and what to do with leftover yarn. 56 46

Editor’s Letter 8 Out & About 10

Health

How Healthy Are You?: The five most important medical gauges to remember. 48

IN EVERY ISSUE

Martha’s Month 2

Perfecting …

Mac and Cheese: Cook up the classic, plus two tasty twists. 61 What’s for Dinner?

Bring on Brinner: Four breakfast dishes to make for supper. 64 Make Ahead

Start With Beans: They’re a healthy building block for flavorful recipes. 66 Healthy Appetite

Green Fuel: The nutritious, palate-pleasing benefits of spinach. 68

The Workbook 111 Collecting 120

On the Cover Spring has sprung! Tempaper Chinoiserie wallpaper, in Pomegranate Sand, $12 a sq. ft., tempaper.com. West Elm Lola sofa, in Wasabi Plush Velvet, $1,299, westelm.com. Michele Varian pillow, in Wash Pink, $185, michelevarian.com. For additional details, see page 33. Photograph by Ryan Liebe. CORRECTION In our feature “Hit the Books!” (January/February), we misstated the title of Randi Zuckerberg’s book Dot Complicated. We regret the error.

L I N DA P U G L I ES E (B I RT H DAY ); C H EL S E A CAVA NAU G H (B R AC EL E TS); PE T ER A R D ITO (PEN); T H E M O R R I SO N S ( WO M A N); A R M A N D O R A FA EL (EG G S)

DON’T WASH YOUR HAIR...

FUEL IT BECAUSE

8 E D I T O R’ S L E T T E R

I STARTED A LITTLE EXPERIMENT, and I didn’t tell anyone about it. I decided to stop checking email and scrolling the news at all times of the day (and night), and to start drinking more water. What was a great convenience just a few years ago (access anyone, anywhere!) had become a self-imposed burden, and on some days I felt frazzled by 9 a.m. Realistically, there’s no going cold turkey for me, so my plan was to scale back: Check my phone first thing, and then not let it lead me quite literally by the nose on my walk or train ride to work. I wouldn’t peek during meetings or at meals, and I’d sunset the thing come sundown. I did it for myself, my family, and my staffers. Living, after all, is a brand that celebrates life, so I want all of us to actually have one. In practice, it was surprisingly simple. When the impulse to get my phone grabbed me, I just reached for water instead. And the results were immediate: I felt less stressed and more focused. Meetings were better, as were meals, and no one noticed that I didn’t return an email in five seconds flat. In the spirit of improvement through small adjustments, this issue offers ways to inject more beauty, joy, color, flavor, and fun into your day. Whether you try an easy décor idea to enliven your home, or learn how to cook amazing Indian food from a master, I hope you truly enjoy it. Better yet, with a tall glass of water and without interruption.

Elizabeth Graves Editor in Chief

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

102

Our travel feature will surely incite wanderlust. It reminded me of a lifechanging trip to South Africa several years ago. Seeing this wild elephant up close was otherworldly, as I was in his world, not mine.

82 Book number 88 (!) from Martha lands in bookstores on March 28. This sneak peek will take your baking game to a healthy new level.

54 29

The wallpaper gracing our cover is one way to have “fresh” flowers every day. It also peels off easily if you ever want to remove it, a great option for commitmentphobes or renters.

This tinted lotion is a little luxury of mine that ends up costing much less than a daily latte. It conceals, hydrates, and has some of the superpowers of its pricier cult cream.

Let’s stay in touch! Email: elizabeth@marthastewart.com Instagram: @ebgraves

The food editors share their secrets for ﬁ rstclass macaroni and cheese (hint: mustard powder). The creamy results are divine.

LIZ BAN FI ELD (P O RTR AIT ); C O U RTESY O F TEM PAPER ( WALLPAPER ); PE TER ARD I TO (LOT I O N); RYAN LI EB E (M AC AN D C H EES E ); ELIZ AB E T H G R AV ES (EL E P H A N T )

SPRING FORWARD

10 M A R C H 2 017

Jay County Fiber Arts Festival, March 10 to 11 Learn everything from proper sheep shearing to casting off.

Portland, Indiana; visitjaycounty.com Pittsburgh Knit & Crochet and Creative Arts Festival, March 24 to 26 Master a new pattern like short rows or knitted plaid.

IN OUR FEED

@sproutedkitchen

Tartines, tacos, even Key lime pie: There’s no dish Sara and Hugh Forte can’t make more healthful—or more mouthwatering—on Instagram. The dynamic duo (she’s a recipe developer; he’s a photographer) showcase tons of smart meal ideas, along with adorable shots of their top testers, daughter Cleo and son Curran. Follow Us

@marthastewart

Pittsburgh; pgh knitandcrochet.com Interweave Yarn Fest, March 30 to April 2 Take in a workshop for spinning, tatting, and more.

Loveland, Colorado; interweave yarnfest.com

ON THE ROAD FLORIDA

This spring break, see the Sunshine State in a new light by staying at one of these stylish places. The first resort built in Key Largo in more than 21 years, the luxury bay-front Playa Largo offers paddleboarding and lazy beach hammocks mere steps from your room. Plus, the ceviche is as fresh and local as it gets. Playa Largo Resort & Spa

Disney World–bound families will love the Grove Resort & Spa, on Orlando’s Lake Austin. Each of its 878 suites features a kitchen and washer-dryer.

playalargoresort.com

Architect Richard Meier helped turn Surfside’s famed 1930s Surf Club into a new Four Seasons Hotel, complete with beachside spa.

fourseasons.com

groveresort orlando.com

Nine historic homes in St. Augustine are reborn as the Collector Luxury Inn & Gardens, where you can relax in the coquinawalled courtyard.

thecollectorinn.com

Give a gift that keeps on giving: Minneapolis-based Louise Gray’s baby quilts, available via the American Refugee Committee’s Maker’s Collection (shop makers.org), support local artisans and ARC’s global efforts.

ON OUR BOOKSHELF

If the weather comes storming in like a lion, stay indoors with inspiring reads. Any one of the nearly 250 rib-sticking recipes in Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), is sure to warm you. (We’re eyeing her hearty pappardelle Bolognese with lentils and sausage.) A cold snap is a prime opportunity to sink into Ariel Levy’s un-put-down-able memoir, The Rules Do Not Apply (Random House), in which the New Yorker writer recalls in elegaic detail how she had it all— home, marriage, baby—and survived losing it. When cabin fever strikes, crack open Floret Farm’s Cut Flower Garden (Chronicle). Full of gorgeous ideas from our 2014 American Made Award winner Erin Benzakein, it’ll satisfy your itch to just spring forward already.

C O U RT ESY O F S PRO U T ED K ITC H EN (I N STAG R A M); C O U RT ESY O F PL AYA L A RG O R ES O RT & S PA (B E AC H); C O U RT ESY O F A M ER I CA N R EF U G EE C O M M IT T EE (Q U I LT ); PE T ER A R D ITO (B O O KS)

Out & About

Where to go, what to see, and how to make the most of the month.

WHY NOT? SHARPEN YOUR KNITTING SKILLS

ActiClean™ Self-Cleaning Toilet

Murphy’s Law of Surprise Visitors: anytime they can show up, they will. Introducing the ActiClean™ self-cleaning toilet. In a world full of surprises, it’s nice to know you can always count on a sanitized, deep-scoured toilet. With a simple push of a button, the new ActiClean™ toilet takes one of the most dreaded jobs on your to-do list and scrubs it right off. The best part? It’s more affordable than you think. See how it works at americanstandard.com

Cleaning cycle control panel is discreetly located on the toilet tank lid. Just ﬂip up the panel cover to use.

Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

VP, PUBLISHER Daren Mazzucca

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

EDITORIAL

ART

Copy Chief/Articles Editor Myles McDonnell Garden & Features Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editors Brooke Porter Katz, Elyse Moody Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan

Art Director Katie Field Associate Art Director Laura Lutz Art Assistant Laura Formisano

STYLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks Editorial Assistant Lauren Dumler

DIGITAL Executive Digital Editor Deanne Kaczerski Deputy Digital Editor Angela Law Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim Director of Content Marketing Marci Greenfield

FOOD & ENTERTAINING Editorial Director Sarah Carey Senior Editor Greg Lofts Editor at Large Shira Bocar Associate Editors Laura Rege, Lauryn Tyrell Recipe Tester Lindsay Strand

PHOTO Director Dawn Sinkowski Associate Editor Joanna T. Garcia Photo Rights & Archive Director Alison Vanek Devine

PRODUCTION Production Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp

CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Alexis Stewart

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Yehuda Shmidman President Andrew Cooper Chief Financial Officer Gary Klein General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVPs, Corporate Development Dan Castle, Noah Gelbart SVP, Books Editorial Director Ellen Morrissey

PRINTED IN THE USA

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PRODUCTION, CIRCULATION & FINANCE

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VP, Group Publisher Stephen Bohlinger Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Director Taryn Guillermo Account Manager Taylor Theiss Ad Sales Coordinators Megan Irving, Mariana Nichele

Midwest Integrated Sales Directors Brad Moore, Shannon Sutton Sales Assistant Marlo Marion

West Coast Sales Directors Bianca Haley (Los Angeles) Kelly McCoy (San Francisco) Sales Assistant Sarah Blake

Detroit Director, Strategic Solutions Karen Barnhart

Direct Media Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole

INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Brand Director Emily Payton Creative Director Lisa Kim Associate Director, Marketing Lindsey Cox Senior Sales Development Manager Olivia Spadafore Associate Sales Development Manager Jennifer Fass

MEREDITH NATIONAL MEDIA GROUP President Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Brand Officer Kim Martin Chief Revenue Officer Michael Brownstein

Executive Vice President Chief Marketing Officer Nancy Weber

Senior Vice Presidents Digital Platforms Matt Minoff Digital Sales Marc Rothschild Chief Data Officer Alysia Borsa Research Solutions Britta Cleveland

Vice Presidents Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Communications Patrick Taylor Human Resources Dina Nathanson Strategic Sourcing Newsstand Production Chuck Howell

Chairman and Chief Executive Officer Stephen M. Lacy President and Chief Operating Officer Tom Harty President, Meredith Local Media Group Paul Karpowicz Chief Financial Officer Joseph Ceryanec Vice Chairman Mell Meredith Frazier In Memoriam E. T. Meredith III (1933–2003)

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 Office.

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F ROM MART HA Teach and Inspire

H AI R A N D M A K EU P BY DAI SY S C H WA RT ZB ERG

Jude and Truman loved running under giant planets, which were rented for the party from Creative Inflatables (inflatable planets.com).

An Interstellar Party To celebrate her grandchildrenâ&#x20AC;&#x2122;s birthdays, Martha and her daughter, Alexis, turned company headquarters into a space-themed extravaganza, replete with a planetarium show, mini solar systems, celestial-themed snacks, and a cake that was out of this world. PHOTOGRAPHS BY LINDA PUGLIESE

Birthday Party F ROM MART HA

. . . 3, 2, 1, Liftoff! From left: Here, I am holding a finished solar system craft the kids made at the party. Classmates, parents, and other friends gathered around the cake Alexis made to sing “Happy Birthday.”

N MARCH 6 AND MARCH 8 THIS YEAR, Truman will turn 5 and Jude 6. But for two days, they will be the same age: 5, as Truman is very proud to point out. These two bright, beautiful, and curious children are close in age and are also very close as siblings. They love sharing friends, toys, and living quarters, and they especially love sharing their birthdays with all the children in their classrooms. Each year it is a challenge and delight for my daughter, Alexis, and me to come up with an idea for a birthday celebration. Last spring, we developed an outer-space theme for their joint party, with stars, planets, solar systems, and intergalacticexploration activities. Our first thought was to take everyone to the American Museum of Natural History’s amazing Hayden Planetarium in New York City, but it was unavailable at the time, so we set out to invent our own universe. We decided that the clerestory in my office headquarters was the perfect place for the party, and found many of the event’s important elements on the internet. Alexis discovered huge inflatable planets, which we hung from the 23-foot ceilings. She also located a portable planetarium by Starlab, which

delighted every single child with its dark interior, illuminated with the stars of the galaxy. And the educational show it presented every half hour was so interesting that most of the kids went inside the dome at least twice. For food, Alexis designed healthy snacks: vegetarian canapés made of fruits, vegetables, and cheese that were cut with cookie cutters into various space shapes. She baked the cakes and decorated the colorful spheres to look like the planets, and the interpretations were not only realistic, but delicious, too. Truman and Jude stood proudly by the cake as it was sliced and served, talking about the planets—their respective sizes, the number of satellites each boast, and the characteristics of each. And what a fun time it was! The children ran and skipped and played for the duration of the party, which lasted about three hours, and took home soft-foam planets, custom cookies by Sweet Dani B, and their solar-system crafts. It was a magical afternoon for all, and everyone learned something new about the universe we live in. Our job this year? Coming up with an even better idea.

Birthday Party F ROM MART HA

A SPACE ODYSSEY The children learned a lot about the universe and had fun in the process. Consider some of the stellar details:

1 A Galaxy of Treats We covered a table with open-face sandwiches cut into rockets, stars, and moons, and popcorn comets, orbiting a “sun” of vegetables.

2 View of the Stars Starlab set up a portable planetarium and gave the kids an exciting and educational guided tour of the galaxies (starlab.com).

A Crafty Activity We put together a crafts table with painted styrofoam balls (found at lacrafts .com) and skewers where the kids could create their own miniature solar systems.

Landing Gear To give the kids a place to sit and play, Alexis put rugs decorated with the sun and planets down throughout the large space. (Jabez’s Rugs solar system educational area rug, from $40, amazon.com.)

The Birthday Cake Alexis baked a cake that resembled the solar system. Each “planet” was different and even had its own ringed core.

Far-Out Decorations Removable decals of the planets by Fathead were positioned on a wall covered with black paper (fathead.com). The children loved identifying each one.

GOOD T H INGS Fresh Ideas to Elevate the Everyday

HOME CHIC HOME

STEM SKILLS Lilies are often sold in pairs. Crisscross them in a wide vase set on a buffet or console—anywhere you want to draw attention.

We love ikebana as much as the next floraphile, but you don’t need to apprentice in the Japanese art of flower arranging to create this arresting display. When placed in the right vessel, grocery-store staples look like a million bucks and transform your foyer into a foy-ay.

PRO P ST Y LI N G BY SA R A H VAS I L

PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

March GOOD T H I NG S

SIP & REPEAT

Pot of Gold

CELEBRATE

Four-Leaf Treats These chocolate cupcakes, mixed with Guinness beer and topped with shamrocks (heart-shaped almond candies plus a sliver of sugared lime zest), fulfill their sweet promise: Take a bite and you’ll feel supremely fortunate. For the recipe, see page 111. Gold metallic amorini hearts, from $14 for 8 oz., ohnuts.com.

MAKE & GIVE

Lots of Luck It’s easy being green with these super-simple DIY bracelets: Simply slip a charm ($8 for 20 similar ones, firemountaingems.com) on a leather cord, and secure it with fisherman’s knots.

Shape a 12-inch cord into two overlapping circles, then use one end to tie a knot around the core circle. Repeat with the other.

Slide the knots together or apart to adjust the fit.

Spotted at the end of our rainbow: an Irish whiskey sour. To create this magically delicious cocktail, put 1 egg white in a shaker; shake until frothy, 30 seconds. Fill shaker halfway with ice; add 5 ounces Irish whiskey, 2 teaspoons superfine sugar, 3 tablespoons fresh lemon juice, and ⅓ cup fresh orange juice. Shake 30 seconds. Wet the rims of two short glasses with an orange slice, then dip in gold sanding sugar. Add ice; pour in drink. Serve, with an orange slice, lemon and lime cherries (available in grocery stores and at amazon.com), and the traditional Gaelic toast to good health: “Sláinte!”

THE SKINNY NUT )Q CJGCF KPFWNIG C NKVVNG YKVJ 6JG 9 â&#x2C6;&#x201A; PFGTHWN 0WV 9 â&#x2C6;&#x201A; PFGTHWN 2KUVCEJKQU CTG QPG QH VJG NQYGUV HCV NQYGUV ECNQTKG PWVU CTQWPF 6JKU FGNKEKQWU JGCTV JGCNVJ[ UPCEM KU QPG NGCP ITGGP RTQVGKP OCEJKPG The Skinny Nut â&#x20AC;¢ The Fit Nut â&#x20AC;¢ The Mindful Nut â&#x20AC;¢ The Colorful Nut â&#x20AC;¢ The Happy Nut

The Wâ&#x2C6;&#x2018;nderful Nut

March GOOD T H I NG S QUICK FIX

Peppermint Oil This natural extract multitasks almost as much as you do. Keep a vial on hand for life’s sundry little nuisances, from a nagging cough to creepy crawlies.

INSTANT UPGRADE

Green Giants 1

Useful in gardens, tomato cages are also ripe for repurposing as pretty plant stands. Cut off the spiky feet with a clipper, then spray-paint the cage gold. Set it on its wide end, and fit a pot inside.

Mixing a few drops in hot water and inhaling the steam can help calm a cough. (But it’s powerful stuff, so don’t do this more than three times a day.)

Gilbert & Bennett galvanized tomato cages, 42", $32 for 5, home depot.com. Krylon Premium Metallic spray paint, in 18-kt. Gold, $7 for 8 oz., michaels.com.

2 Soothe a tension headache by rubbing a few drops onto your forehead and temples for a relaxing, mildly numbing effect.

Quick Preserved Lemons 3 To repel spiders, ants, and aphids, add 10 to 15 drops to a spray bottle of water and spritz on problem areas, including plants.

Finely chop and add to vinaigrettes, tagines, and marinades.

This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Wash 3 Meyer lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with 1 tablespoon kosher salt, 3 tablespoons sugar, and 3 tablespoons fresh lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

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

PROVISIONS

March GOOD T H I NG S DIY DÉCOR

Hello, Gorgeous! For a looking glass that only appears pricey, place a strip of tape diagonally across a wooden pizza peel and spray-paint one half. Use wood glue to stick on a 12-inch-diameter mirror, then loop a leather cord through the handle.

Norpro pizza peel, 14" by 23", $24, walmart.com. CLUTTER CONTROL

Rack ’Em Up Adding to your collection of cozy accessories is the fun part of staying warm all winter. Keeping track of them—not so much. Our fix for the woolen avalanche waiting in your closet: Mount two café rods on the back of a door. Hang hats and mittens on curtain clips above, and drape scarves below. Home Decorators Collection standard café curtain rod, 28" to 48", in Satin Nickel, $5; and clip rings, 1¼", in Brushed Nickel, $9 for 7, homedepot.com.

ArtMinds round mirror, 12", $5, michaels.com.

Look inside for details!

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GOOD L IVING Home, Beauty, Style, Health

THE FIND

PEEL-OFF WALLPAPER If youâ&#x20AC;&#x2122;re a wall-covering commitment-phobe (or a renter), breathe easy. A wave of stylish removable prints makes it a snap to add personality to any roomâ&#x20AC;&#x201D; and to switch things up on a whim. Single out a surface, order some panels, and get ready to unroll. PHOTOGRAPHS BY RYAN LIEBE TEXT BY ELYSE MOODY THE DETAILS Chasing Paper by Molly Hatch Geo wallpaper, in Blue, $40 for a 2' by 4' panel, chasingpaper.com. Horne Gio Ponti F.A. 33 rectangular mirror, in Small, $1,399, shophorne.com. Kohler Memoirs Classic pedestal bathroom sink, in White, $360; and Purist Widespread 2-Handle Mid-Arc Water Saving bathroom faucet, in Vibrant Moderne Brushed Gold, $573, homedepot.com. Michele Varian Dual glass and brass sconce, $354; and brass wall bar, 32", $38, michelevarian.com.

The Find GOOD L I V I NG

WONDER WALLS Whatever decorating vibe you’re going for—soft and elegant or bright and graphic—get it with one of these artful peel-and-play papers, which deliver style by the square foot. 1. Hot Spots Dappled gold dots are as cheerful as confetti. Devine Color Speckled Dot wallpaper, in Karat, $30 for a 20" by 16.5' roll, target.com.

2. Luxe Leaves The striking palette makes this retro botanical print modern. Frond Silhouette wallpaper, in Carbon, $78 for a 27" by 27' roll, anthropologie.com.

3. Different Strokes Sun-washed stripes feel laid-back and beachy.

Chasing Paper by Rebecca Atwood Stripes wallpaper, in Tangerine, $40 for a 2' by 4' panel, chasingpaper.com.

4. Chic Scales This lustrous scalloped paper looks practically hand-painted.

Genevieve Gorder for Tempaper Collection wallpaper, in Brass Belly Old World Brass Metallic, $125 for a 20.5" by 11-yd. roll, tempaper.com.

5. Shifting Shapes Kaleidoscopic patterns create a pop-art effect. Timothy Sue Coconino wallpaper, in Sand, from $120 for a 2' by 9' panel, timothysue.com.

6. Boho Blues Indigo ikat wakes up any room. Boheme Indigo wallpaper, $38 for a 20" by 5' panel, wallsneedlove.com.

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The Find GOOD L I V I NG

SCENE CHANGE Large-format prints, like this elegant botanical, set a serene mood when combined with furniture in bold, complementary colors.

HOW-TO

Supplies

Clean cloth Measuring tape Rolls of peel-off wallpaper Scissors Squeegee or straight edge Utility knife 1. Using a clean, damp cloth, wipe down the surface you want to cover; let dry completely. 2. Measure the surface, adding 2 inches of excess to the length. Unroll the wallpaper and measure, mark, and cut it to size. Lay out the next piece and carefully align its pattern with the first, then measure and cut it. Repeat with the remaining pieces. 3. Peel off 8 to 12 inches of backing at the top of the first piece. Align the edge at the top of the surface and press to adhere. Using your hand, a squeegee, or a straight edge, smooth out any air pockets, starting at the center and working outward. Peel off more backing and continue pressing and smoothing the paper. Align the next piece so the pattern looks continuous; smooth onto wall. Repeat until finished. 4. Use a utility knife to trim and remove excess wallpaper at edges and baseboards. THE DETAILS Tempaper Chinoiserie wallpaper, in Pomegranate Sand, $12 a sq. ft., tempaper.com. West Elm Lola sofa, in Wasabi Plush Velvet, $1,299, and Glass Geo Stepped coffee table, $349, westelm.com. RH Modern Charlton floor lamp, in Burnished Brass, $659, rhmodern.com. Tidal rug, $85 a sq. ft., therugcompany.com. Alicia Adams Alpaca throw, in Ivory/Beige, $485, aliciaadams alpaca.com. Howard Elliot Kidney pillow, in Moss, $39, allmodern.com. Kirsten Hecktermann pink and green square pillows, from $140 each, ochre.net. Hay Paper Porcelain vase, $69, store.moma.org.

To remove: Starting at a corner, firmly and slowly peel the paper up or down, keeping it parallel to the covered surface.

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A seven-night trip for four to River Stone Resorts & Bear Paw Suites, a popular family getaway nestled along the Fall River in Estes Park, Colorado. The resort features beautiful riverfront condos and rustic suites, with a fully equipped kitchen, in-room jetted tub or private hot tub, gas fireplace, outdoor grill, washer/dryer, WiFi and more. A $10,000 value! SECOND PRIZE: Ten (10) winners receive a Bear Creek® gift pack filled with: $100 Gift Card • Soup Set for 4 • Cookware • Linens • Picnic Basket • Portable Insulated Soup Container • 3-month Supply of Bear Creek® Cheddar Broccoli and Creamy Potato soup mixes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 8

Ingredients

Instructions ®

1 pkg. Bear Creek Cheddar Broccoli soup mix 2 cups milk 1 cup mayonnaise 1 cup sour cream 1 jar (16 oz.) Ortega® salsa, drained 2 cups shredded cheddar cheese

Preheat oven to 350°F Thoroughly combine soup mix, milk, mayonnaise and sour cream Stir in salsa and cheese Pour mixture into 2-quart baking dish Bake at 350°F for 20 minutes or until heated through For a spicy dip, stir in diced jalapeños or hot sauce to taste.

The Well-Kept Home GOOD L I V I NG

The finish

POLYURETHANE What to know This durable varnish, the most common finish on post-1970s wood floors and staircases, forms a thick coating that fends off stains and scratches. How to care for it Clean monthly using a product for polyurethane. (Ask a pro about the best for your specific floors.) “Don’t use anything that says it will add polish or luster,” says Brett Miller, vice president of education and certification for the National Wood Flooring Association. Those products may temporarily boost shine, but they also leave an oily film that attracts dirt, which can then smudge or scrape the surface.

Go With the Grain To keep your wood floors and furniture in fine form, pay attention to their finishes, not just the tree they came from. Read on to learn how to get all your goods gleaming. PHOTOGRAPH BY LAURE JOLIET TEXT BY ELYSE MOODY

Troubleshooting tricks Camouflage scratches with a wood-stain marker in a matching shade.

To avoid scuffs, dust-mop daily, and vacuum using the bare-floor setting weekly.

The Well-Kept Home

FRO M TO P: C O U RT ESY O F T H E H O M E D EP OT; C O U RT ESY O F RO O M & B OA R D; C O U RT ESY O F 1ST D I B S; C O U RT ESY O F D ES I G N WIT H I N R E AC H; C O U RT ESY O F DW EL L ST U D I O

GOOD L I V I NG

The finish

What to know

How to care for it

Troubleshooting tricks

UNFINISHED

Bare wood develops a lovely patina as it oxidizes, but it’s prone to stains. “If you have oil, butter, or even water residue on your hand, just touching it can leave a mark,” says Seamus Fairtlough, owner of Fairtlough Restoration, in New York City.

Dust weekly using a lamb’s-wool duster or a clean, damp white cloth. Try a damp cloth first for dirty or sticky spots, too; for more anti-residue oomph, dampen it with a solution of lukewarm water and mild dishwashing liquid or cleanser.

Use fine or ultrafine sandpaper to remove minor stains or oily marks— but do so gently, knowing it may permanently alter the surface’s appearance. “Sanding brings up fresh wood, so you’re going to get a variation in color,” says Fairtlough.

OIL/WAX

These finishes soak into wood, creating a warm, natural luster (think midcentury Danish furniture). They’re also popular in low-sheen, old-worldstyle flooring, says Miller. Though a less protective option, they’re simple to maintain and repair.

Dust or vacuum on the bare-floor setting weekly. Wax once or twice a year: “That builds up a good protective layer,” says Eli Rios, owner of ECR Antique Conservation & Restoration Inc., in New York City. Buff monthly to renew the shine.

Other oils and grease may be your worst enemies. “There just isn’t a good moisture barrier,” says Rios, and that affects upkeep. To remove stains, apply mineral spirits (refined paint thinner) with a clean, soft white cloth, then oil or wax the area.

SHELLAC

Also known as French polish, this common coating for antique furniture is made from the secretions of the lac bug. Hundreds of thin layers are applied by hand to build up the finish. “You can really see the wood grain,” says Fairtlough.

Follow the dusting, waxing, and buffing recommendations for oil/wax (above). Use a clean, soft white cloth, dampened with a solution of mild dishwashing liquid and lukewarm water, to wipe spills or residue; dry with a new cloth immediately.

White rings occur when moisture or heat upsets the wax atop the finish. Rub the area gently using a cloth dampened with mineral spirits, then wax and buff. “That works 90 percent of the time,” says Rios. (It also will remove persistent food residue.)

PAINT

A fresh coat of paint can give inexpensive but useful pieces of furniture new life. In addition to color, paint adds a layer of protection to help fend off nicks and liquid damage; it may be topped with a clear varnish for extra staying power.

Dust and spot-clean as you would an unfinished wooden surface. Avoid using oil-based cleaning products on any object with a painted finish, especially kitchen cabinets. The oils won’t penetrate the paint, but they will attract dust and dirt.

A wax fill stick in a matching shade will help hide minor dents and scuff marks; in a pinch, shoe polish works, too. For deep scratches, you’ll want to sand and repaint the entire damaged surface to avoid noticeable variations in color.

LACQUER

This hard, shiny topcoat arrived with art-deco furniture; it now finishes most commercially made pieces. To tell lacquer from shellac, swab a hidden spot with an isopropyl alcohol– soaked cotton swab, says Rios. Amber, sticky? Shellac. White? Lacquer.

Lacquer may be as tough as nails, but if it’s overexposed to heat or sun, it can dent or chip. Dust weekly, and wipe down as needed with a clean, soft white cloth dampened with water and gentle dishwashing liquid or cleanser.

Scrape off candle wax (or gum, or crayons) using a credit card or plastic spatula, then rub the remainder away with a soft cloth. To restore colored lacquer’s sheen, try car polish. “It will remove light scratches and score marks,” says Fairtlough.

Reclaimed, Explained When looking for this popular kind of wood, don’t shy away from asking about a piece’s true origins. Wood described as “reclaimed” may not come straight from one barn, bowling alley, or farmhouse. Rustic-looking furniture can also be assembled with upcycled wood from disparate sources, or simply finished to achieve the salvaged patina that is so popular these days, says Fairtlough.

WAX ON, WAX OFF It may seem like an old-fashioned chore, and it’s true that modern wood floors and furniture finished with lacquer or polyurethane don’t require it. But waxing provides a vital protective barrier for delicate oiled, waxed, or shellacked surfaces. Once or twice a year, apply wax (use a microcrystalline one, such as Regency, for shellacked antiques; blended paste waxes, such as Butcher’s, are for floors) with a clean cotton cloth folded into a square pad; a toothbrush can help work it into curves and moldings. Let it dry 10 to 20 minutes, then buff it out with another cloth, taking care to remove all the wax. You’ll know you need to wax again when buffing no longer restores the sheen.

Birding GOOD L I V I NG

Spotted in Brooklyn!

CALL OF THE WILD Not just for retirees, birdwatching has taken flight in recent years. No matter where in the country you live, now’s the time to grab a pair of binoculars, head outside, and see for yourself what has 47 million Americans looking up in wonder. TEXT BY MELISSA OZAWA

crowds flocked to Brooklyn, but not to try the latest food craze or get tickets to the hottest show. Instead, all eyes were trained on a single vibrant male painted bunting, a member of the finch family, which had detoured far off course. The fact that he was such a long way from home made the rare sighting all the more exciting. “Birding brings the joy of discovery and surprise,” says John Rowden, an ornithologist and director of community conservation at the National Audubon Society. “You TWO FALLS AGO,

don’t know what you’re going to see, but you’ll find something every time.” Spring is ideal for birding, adds Rowden. “It’s when birds mate and begin their migration north, so you’ll get a larger number of different species passing through.” Decked out in their breeding plumage, they’re more colorful and active than at other times of the year, and warblers are singing their spring songs. They are also especially visible now, since they’re arriving before trees have filled in with leaves. “The easiest way to learn is to go with an experienced birder,” says Rowden. You can hook up with a group

through your local Audubon chapter (audubon.org), but you can also go it alone. There are just a few things to know. Travel Light Birding doesn’t require a lot of equipment, just a field guide and binoculars. Most birders use one of two standard guidebooks. Peterson Field Guide to Birds of North America (Houghton Mifflin Harcourt, 2008) is a time-tested classic. But for additional information, such as different views, distinguishing marks, and information on behavior, pick up The Sibley Guide to Birds (Knopf, 2014). If you don’t want to carry a book around, download an app. iBird Pro Guide to Birds ($15) provides illustrations and photos, as well as bird calls and a range map. You can also filter results by your location, the bird family you’ve spotted, and time of year to narrow down the identification process. The free eBird app, a joint effort from the Cornell Lab of Ornithology and the National Audubon Society, is an online database for birders around the world. Search for a specific type, locate where others are looking on any given day, and upload what you’ve seen, which helps conservationists keep track of bird counts. “And you don’t need to spend a lot of money on binoculars,” Rowden says. When choosing a pair, two numbers matter: the amount of magnification and the aperture, which translates to brightness. Rowden suggests a pair with 8x magnification and 40 or 42 aperture, and recommends the brand Eagle Optics (eagleoptics.com) for general use.

Listen Up Set out at the beginning or end of the day, when many birds are searching for food and tend to be most active. (Any natural area, even your yard, will do.) Look carefully for movement, and listen for calls. Spotting and identifying can be tricky at first, but with practice it becomes easier. If you’re new to binoculars, focus on a fixed spot in the distance. Then, without averting your gaze, bring the binoculars up to your eyes. Once you have a bird in your sights, pause to study it before you try to ID it in a guide. Describe it to yourself in detail, noting its size and shape; the color pattern of its head, wings, and tail; and what its bill looks like. Think about its habitat and behavior: Is it in a field, or in the woods? Is it feeding on the ground, or high in the trees? Then log or sketch what you see in a notebook or app, if you like. Welcome Them Bring the birds to you by growing native plants at home. Not only will you get to enjoy them in your own yard, but you will also increase their habitats, which are being destroyed by development and climate change. The Plants for Birds feature on Audubon’s website makes it a snap, whether you have acres of garden or a few containers on a patio. Plug in your zip code and the site will suggest native plants to grow in your area and list the species they’ll attract. Why are native plants important? “Regardless of what birds eat as adults, 96 percent of babies of terrestrial birds eat insects,” says Rowden. “A native oak species can host more than 500 species of caterpillars, while a nonnative species, like a ginkgo, can host just four.” So create a bird buffet in your backyard. If you grow it, they will come.

DA N ITA D EL I M O N T/G E T T Y I M AG ES

This dapper fellow is a male painted bunting, usually found in the southern U.S.

“Made you look. And yes, I’m wearing them.”

The core absorbs bladder leaks and odors in seconds. Hugs my curves for a discreet fit under clothes.

Always Discreet. For bladder leaks.

“Each piece is handmade and has an eclectic vibe that is sophisticated and cool.”

DESIGNER LAUREN BUSH LAUREN CEO and Founder, FEED, New York City

“I never wear lipstick. Rose shimmer gloss is perfect from day to night.”

C O U RT ESY O F FEED (P O RT R AIT ); PE TER A R D ITO (OT H ERS)

It began ten years ago with a bag. As a student spokesperson for the United Nations World Food Programme, Lauren Bush Lauren witnessed childhood malnutrition in Africa and Latin America that devastated her—and sparked her idea for the first FEED tote, which resembles a food-ration sack and is stamped with the number of meals its purchase will provide. “I needed to create a unique way to activate my peers that didn’t require writing a big check or attending a fancy benefit,” she says. FEED has expanded to a full line of bags and accessories and supplied close to 100 million meals to children around the world. The former model and new mom, who is also the granddaughter of a U.S. president and niece of another (and is married to a member of fashion’s first family), hews to a “simple and polished” style in both her wardrobe and home—all the better to focus on her heartfelt mission.

Tastemaker GOOD L I V I NG

BUSH LAUREN’S PERSONAL STYLE

Mantra: “Classic and eclectic.” Work uniform: Black jeans; a Polo Ralph Lauren blazer (2), $398, ralphlauren.com; and Chuck Taylor All-Star Leather Converse (3), $70, converse.com. Jewelry: Jenny Lauren necklaces (1), from $225 each, jennylauren jewelry.com. Beauty MO: Natural. “I’m of the mind-set that simple is better.” On her face: Clarins Beauty Balm and Instant Light Natural Lip Perfector, in Rose Shimmer (9), $25, clarins.com. Best hair trick: A messy French braid. Signature scent: Vetiver by Ralph Lauren Fragrances (6), $240 for 100 ml, ralphlauren.com.

“These make me feel comfortable and ready to tackle the day.”

IN HER HOME

6 8

Color palette: Indigo and creamy white (in the nursery of her son, James). Prized possession: A photograph by Jimmy Nelson of a Mongolian man holding an eagle. Every home should have: A deep, cozy bathtub. On her dining table: Ralph Lauren dishes and hand-carved wooden tongs from Africa. Centerpiece: Bouquet from Hudson River Flowers or VSF. On her desk: Greenwich Letterpress stationery. In her garden: Tomatoes and herbs. Collection: Antique English teacups. Coffee-table book: On Christopher Street, by Mark Seliger (12); Rizzoli, 2016; $55, amazon.com. Cleaning product: The Honest Co.’s Honest Multi-Surface Cleaner (11), $6, honest.com.

IN THE KITCHEN Morning drink: Latte. Go-to breakfast: Two eggs over easy with avocados and Yellowbird Serrano Condiment. Afternoon pick-me-up: Another latte. Pantry staple: Lotus Foods Forbidden Rice. Cooking tool: GreenPan black ceramic nonstick pan (10), from $65, williams-sonoma.com. Treat: Blue Bell coffee ice cream. Meal to serve guests: Lasagna, roasted veggies, salad, and wine. Wine: Stags’ Leap Cabernet Sauvignon (8), from $58, stagsleap.com.

ON HER RADAR Favorite movie: To Catch a Thief (13), $20, bn.com. Next thing to stream: Netflix’s 13th. On her playlist: Most anything ’70s rock. Gadget: Kindle. Next read: The Underground Railroad, by Colson Whitehead (5); Doubleday, 2016; $27, indiebound.org. Hobbies: Photography and puzzling—“I love Liberty jigsaw puzzles!” Hummingbirds (7), $95, libertypuzzles.com.

ON THE ROAD Mode of transport: Uber or subway. Go-to shop: John Derian in NYC, or Merci in Paris. Favorite hotel: Hotel Il Pellicano, Italy. Beach or country: Beach. Travel accessory: Her FEED market tote (4) with a pouch inside, $68 and $25, feed projects.com. Where she wants to explore next: Bhutan. What inspires her: “The children I’ve met who are empowered to grow, learn, and thrive thanks to the school meals FEED provides.”

Beauty GOOD L I V I NG

WHY SO DRY? You’d be surprised. Beyond the usual causes of tight, itchy skin—low humidity outside, cranked-up heat inside, and long, steamy showers—there are other, unexpected factors that rob you of moisture during the winter. Fortunately, we’ve found smart strategies and soothing solutions to counter them all. PHOTOGRAPH BY THE MORRISONS TEXT BY GINA WAY

PH OTO G R A PH S BY PE T ER A R D ITO (PRO D U CTS); M A K EU P BY M OA N I L EE

An extra-healthy reason to moisturize this winter: A 2016 study found that a strong skin barrier helps fend off harmful microbes.

Beauty GOOD L I V I NG

HARD WATER & DETERGENTS

MEDICATIONS

BEVERAGES

If it’s not the heat, it could be water that’s zapping your skin. “Minerals in hard water, like calcium and magnesium, can disrupt skin’s pH balance. It also won’t rinse away body wash as readily, leaving residue behind,” says NYC dermatologist Ellen Marmur. A shower filter can help, as will a lotion with humectants (to attract water) and emollients (to seal it in). Chapped hands can result from the oilstripping sodium lauryl sulfate in many dishwashing liquids, too. “Keep hand cream right at the kitchen sink,” says Evonne Winston, a dermatologist in Milwaukee.

“When I see a patient with cracked lips or inflamed, parched skin, I consider diabetes, an underactive thyroid, psoriasis, or eczema,” says Marmur. “I also ask about medications, since many— like antidepressants, bloodpressure drugs, antihistamines, and decongestants— exacerbate dryness.” Accutane and topical tretinoin (both vitamin A derivatives) are known dehydrators, too. If moisturizer isn’t helping, “speak to your doctor about lowering your dosage, or even taking a short drug holiday to allow skin lipids to replenish,” she says.

Coffee, tea, soda, and alcohol are all diuretics that dehydrate. In response, our body wisely redirects what H20 content remains toward vital organs like the heart and brain, Marmur explains. “Drinking more water may help, but it won’t impact the skin directly.” That needs to happen topically, with humectants, such as aloe or glycerin, and emollients that bind water to skin’s surface, like squalene— found in olive oil. (Try Tatcha Soothing Silk Body Butter; $48, tatcha.com.)

ANTI-AGING PRODUCTS

STRESS & LACK OF SLEEP

HORMONAL CHANGES

“People tend to go overboard cocktailing line-softening products like retinol, glycolic acid, and vitamin C, and this leads to irritation,” says Washington, D.C., dermatologist Noëlle Sherber. “Overexfoliating with a scrub or an acid-based product will also inflame dry, vulnerable skin.” Her advice: Switch to a milder fruit enzyme–based exfoliator (like Elemis Papaya Enzyme Peel; $45, elemis.com). Then use a single anti-ager two or three times a week, max.

“Over time, chronic tension and inadequate rest can increase water loss and an inability for the skin’s barrier to retain hydration,” says Sherber. Not surprisingly, these factors also exacerbate conditions like eczema and rosacea. More shut-eye will calm things down, but the air quality in your bedroom matters, too. “If you sleep six to eight hours in dry heated air, you’ll wake up with desiccated skin,” stresses Winston, who suggests using a humidifier.

In your 40s, your skin acts like it’s going into early retirement. “Production of everything, including skinlubricating oils and plumping hyaluronic acid, starts to slow,” says Sherber. Then there’s the M-word: During menopause, levels of estrogen (which stimulates lipid production) decline, and skin can feel as arid as the Sahara. Rebalance with a lotion containing ceramides, oils, and humectants, like hyaluronic acid or glycerin. A good bet: IT Cosmetics Confidence in a Cream ($48, itcosmetics.com).

Dry Eyes, at a Glance

SKIN QUENCHERS Whatever it is that’s making you feel as brittle as an ancient scroll, restore moisture with these gentle salves.

CLEANSERS

Face

Body

Cetaphil Gentle Skin Cleanser is the classic soap-free, irritant-free solution. $9, cetaphil.com.

Olay Ultra Moisture Shea Butter Body Wash contains petroleum and glycerin and feels creamy. $4, olay.com.

MOISTURIZERS

Face

Body

Phace Bioactive Soothing Day Cream and Primer SPF 46 is an oil-free multitasker. $86, phace bioactive.com.

Avène XeraCalm A.D. LipidReplenishing Cream relieves itching and redness. $32, aveneusa.com.

EXTRA CARE

Night Cream

Lips

La Roche-Posay Toleriane Ultra is preservative-free for sensitive types. $37, laroche-posay.us.

Elta MD UV Lip Balm SPF 31 moistens while it protects. $10, seilerskin.com.

Hands

Feet

Skinfix Ultra Rich Hand Cream is paraben- and fragrance-free. $10, skinfix.com.

Eucerin Intensive Repair Foot Cream mends cracked heels with alpha-hydroxy acid. $6, eucerin.com.

Many of the factors that cause dry skin also increase tear evaporation. But so does flying in a plane or staring at a screen, says Manhattan optometrist Viola Kanevsky. Take breaks to rest your eyes, then blink to spread tears around. If necessary, relubricate with preservative-free artificial tears, Kanevsky suggests.

Beauty G O O D L I V I NG

COUNTER INTELLIGENCE If the last stretch of winter is giving you the blahs, hit refresh with a pretty spring makeup trick, an easy hair gloss, and an extra-nourishing nail polish. PHOTOGRAPH BY THE MORRISONS TEXT BY MELISSA MILRAD GOLDSTEIN

Singular Sensation Our favorite look from the spring runways was also the simplest: a single warm shade (here we used a tawny pink) swept over eyelids, cheeks, and lips. Start with moisturizer, then apply the color with your fingers or a brush and softly blend. Eyeliner and mascara? Amazingly optional.

FAST FIX

CPR for Dull Strands

Sheer pink, coral, and taupe flatter every skin tone.

OBSESSION

Oil Paints

TOOLS OF THE TRADE Blot and blend in Thrive Causemetics Triple Threat Color Stick (shown in Maggie), which contains vitamin C and sunflower-seed oil. For every product purchased, one is donated to a woman going through cancer treatment. $36, thrivecausemetics.com.

Oil and nail polish don’t normally mix, which is why manicurists use alcohol to wipe the lotions and oils off nail beds, to ensure that color adheres and lasts. But a new lacquer is turning that notion on its head: Sally Hansen Color Therapy is loaded with argan, evening-primrose, and açai oils, which hydrate nails without compromising the wear. (We give it a solid thumbs-up.) Plus, it comes in a wide rainbow of stunning shades—38, to be exact. $9, sallyhansen.com.

PH OTO G R A PH S BY PE T ER A R D ITO (PRO D U CTS); M A K EU P BY M OA N I L EE

When highlights start looking ho-hum between salon appointments, restore them to their just-done glory with Madison Reed Color Reviving Glosses. The semipermanent formulas are paraben- and sulfate-free and come in clear and tinted shades. Shampoo in and leave for 20 to 35 minutes to tone down brassiness, brighten faded ends, and add serious shine. Then rinse and rejoice.

Health G O O D L I V I NG

HOW HEALTHY ARE YOU? When it comes to really evaluating your well-being, doctors donâ&#x20AC;&#x2122;t just look at your basic BMI and blood pressure. Here are the five factors they take into consideration.

PRO P ST Y LI N G BY ELI Z A B E T H M AC L EN N A N FO R PAT BAT ES & AS S O C IAT ES

PHOTOGRAPHS BY WILL ANDERSON TEXT BY JIHAN THOMPSON

Health G O O D L I V I NG

You work out a few times a week. You eat salads and steer clear of the drive-thru. You get seven hours of sleep (on most nights), and you’re okay with your weight (on most days). As long as your pants fit and your energy’s up, you—like most people—probably assume you’re on the right track healthwise. But your doctor analyzes a collection of different gauges to get the full story, because no single measurement is a perfect indicator on its own. These are the ins and outs of the most important measures, and how they help doctors monitor changes over time and spot risks before they get serious.

BODY MASS INDEX BMI measures body fat based on height and weight. It’s been used to define a healthy weight for decades, and it’s still one of the first numbers your doctor will record as a solid starting point each time she sees you. The normal range is 19 to 25. If your BMI is lower or higher, your doc will talk with you about your diet and exercise habits. THE CAVEAT: A normal BMI doesn’t necessarily put you in the clear, since its meaning varies depending on body type, lifestyle, and factors like family history. “If you have a poor diet and never exercise, you may not be healthier than someone who is five pounds

overweight but has more muscle mass and follows a clean diet,” says Amber Tully, M.D., assistant professor of family medicine at the Cleveland Clinic. FINE-TUNE IT: Wrap a tape measure

around your waist. “If someone has a high BMI, but her waist circumference is in a normal range and her weight is evenly distributed, she’s likely to be healthier than a person who has a disproportionate amount of fat around her waist,” Tully says. Research shows that a large midsection greatly increases the risk of dia-

betes and hypertension. In fact, a 2016 review of 12 studies revealed that every 10-centimeter increase was associated with a nearly 30 percent higher chance of heart failure. Women should aim to keep their waist circumference stable, below 35 inches.

BLOOD PRESSURE Healthy blood pressure clocks in at or under 120/80 milligrams of mercury (mmHg). Systolic blood pressure, the top number, measures how much force your blood exerts against your arterial walls each time your heart beats; diastolic blood pressure, the bottom one, measures how much it exerts in between. “I look at an elevated blood pressure very strongly, because it’s a risk factor for heart attack and stroke,” says Tully. For a young person with few indications of cardiac trouble, there may be other culprits behind high blood pressure. Anxiety or stress can falsely inflate it, as can taking certain stimulant medications, like those for ADHD, or even drinking a few cups of coffee before you head to your appointment. THE CAVEAT:

FINE-TUNE IT: Monitor your BP over time. One elevated reading is concerning, but it isn’t necessarily a reason to panic, says Lori Tishler, M.D., medical director of the Phyllis Jen Center for Primary Care at Brigham and Women’s Hospital at Harvard Medical School. “If someone has high or borderline blood pressure, I want more than one measure,” she says. “Before you make a hypertension diagnosis, you want to have three elevated blood pressures over a short period of time, up to a few months.”

CHOLESTEROL We need these fatty lipoproteins to help produce hormones, build tissue, and aid the liver. But too many do more harm than good: Research has shown that when your total cholesterol score—which is made up of LDL (the so-called “bad” cholesterol), HDL (the “good,” artery-scrubbing kind), and 20 percent of your level of triglycerides (common body fats, stored for energy in the bloodstream)— passes the 200 mg/dL mark, you increase your chances of heart attack or stroke. Ideally, you want HDL between 40 and 60, and LDL below 100—the lower, the better. THE CAVEAT: It’s not quite so sim-

ple anymore. Doctors are much

more concerned with how your HDL and LDL stack up individually. “There’s a lot more emphasis on HDL,” says Tully. “HDL is cardioprotective, and we want that to be as high as possible. We look closely at the breakdown of numbers, not so much the total. You could have a high total cholesterol with good individual numbers, so that can be deceiving.” FINE-TUNE IT: A total cholesterol score under 200 is still optimal— and you want to stay under that mark while keeping your HDL and LDL levels where they should be. Need to slash your total and raise your HDL? Cardiovascular exercise and omega-3 fatty acids (via eating oily fish like salmon at least twice a week, or taking supplements) are the best ways to bump up that number. Keep in mind that high HDL alone isn’t enough to cut cardiovascular risk, according to new research: One recent study, published in Circulation, found that for HDL to have a protective effect, LDL and triglyceride levels must be low (100 mg/dL or less); it didn’t have that impact when they were high. For the best protection against heart disease, balance all your numbers.

FITNESS Two and a half hours of moderateintensity aerobic exercise per week is the minimum amount the U.S. Department of Health & Human Services prescribes for adults between 18 and 64. The goal isn’t just to maintain a healthy weight; lack of physical activity can increase your risk of cardiovascular disease and shorten your life span.

Health

It only takes a second...

G O O D L I V I NG

Your doctor can’t hack into your Fitbit to find out

THE CAVEAT:

how winded you were on that last hill (at least, not yet). FINE-TUNE IT: The American Heart Association (AHA) now recommends that cardiorespiratory fitness, which measures how well your body circulates oxygen to tissues, be tracked like other key vital signs. “Evidence suggests that it’s just as important as—if not more so than—traditional cardiovascular risk factors” such as high

blood pressure, says Leonard Kaminsky, Ph.D., coauthor of the AHA’s statement and director of Ball State University’s Fisher Institute of Health and Well-Being. There isn’t an in-office test yet, so ask for a referral to a clinic that offers treadmill tests to quantify maximum oxygen consumption. If your numbers fall below the normal range, amp up your exercise. Any heart-rate booster, even a brisk 15-minute walk, counts.

The Stress Test Doctors don’t always ask direct questions about your stress level at a checkup, but this may soon be a common practice. Isolated instances of anxiety, like when you’re battling bad traffic or giving a high-stakes presentation, are normal: They trigger the body’s fight-or-flight instincts and temporarily flood your system with the stress hormone cortisol. Problems start when your cortisol levels get stuck on high. Chronically elevated cortisol can lead to inflammation in the body, which, over time, ups your chances of heart disease and stroke. But your doc doesn’t have a way to measure that kind of sustained stress—just its effects on your body. What she can do is ask whether you’ve felt down or depressed in the past week. “That’s one of two new questions our doctors are now required to ask at all outpatient primary-care offices, regardless of the reason a patient has come in,” says the Cleveland Clinic’s Amber Tully; the other is whether you’ve been having trouble concentrating. If the answer to either is yes, doctors follow with detailed questions about sleep and focus, in order to gather objective data on whether you may have undiagnosed anxiety or depression. If you have symptoms, counseling is offered and recommended. “Even if all your other numbers are normal, you may be worried all the time, so your body is in overdrive,” says Tully. “Your heart rate might be a little bit elevated. Your blood pressure might still be in the normal range, but higher than average for your age. All of this can lead to an increase in dangerous stress hormones. Asking this question helps us reach people who probably have not been as healthy as they could be.” So if you’re stressed, speak up. Even though it can’t quite be measured, it matters.

Put Your Best Foot Forward

“I tell my patients to get up every hour and walk around for two minutes,” says Harvard Medical School’s Lori Tishler. “If you work 40 hours a week, that’s 80 minutes.” And this year, it can benefit more than just your health: Our sister brand, Family Circle, has teamed up with the nonprofit Partnership for a Healthier America on a program called Move to Improve, and we want you to help us log 20.17 million miles to fight childhood obesity. Download the free Charity Miles app and select “Partnership for a Healthier America.” Learn more at charitymiles.org/movetoimprove.

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Editors’ Picks G O O D L I V I NG

Knit Picks Soft, toasty, and way cozy, cashmere socks from Garnet Hill are a real treat for your feet. From $34, garnethill.com.

Fine Finishes

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Drizzle one of these unfiltered Greek extra-virgin olive oils from Kolossos over pasta and salads. One is mild, the other robust. $38 for set of 2, food52.com.

Pretty Pour

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Domestic Bliss

LITTLE LUXURIES It’s the simple yet special things we reach for daily—a beautiful cup, a luminous moisturizer, featherweight cashmere socks—that give us a happy lift every well-worth-it splurges. PHOTOGRAPHS BY PETER ARDITO

Sweet Sip Mixed for King Edward VII, Fortnum & Mason’s Royal Blend combines Ceylon and Assam teas for a honey-like brew. $30, williams-sonoma.com.

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A safety message from

Everyday items can become dangerous in little hands Keep laundry pacs away from children

Ask Martha GOOD L I V I NG

I’m getting ready to move. How can I alleviate my cat’s anxiety in the new space?

—Mary Mathis, Athens, Ga.

GA L L E RY STO C K

A: Most cats are nervous about any change in their environment, so it’s important to help them acclimate to a new one. On moving day, keep your pet in an empty room with food, water, a litter box, and an open carrier, and tape a note to the door letting the movers know not to enter it. Then, as you’re settling in, set up a safe, quiet room in your new place, and use a spray like Comfort Zone Feliway Diffuser Kit ($37, amazon.com), which mimics the scent of natural pheromones, to get your cat comfortable and help prevent her from urinating outside her litter box. When she’s ready to explore, keep an eye on her—moving her back to the safe space if she displays naughty behavior, like scratching—and place a second litter box somewhere nearby.

THIS IS A BRAIN ON DRUGS.

ANY QUESTIONS?

WHAT MAKES HEROIN SO ADDICTIVE?

WEED’S LEGAL, ISN’T IT?

PRESCRIPTION DRUGS AREN’T AS BAD AS STREET DRUGS, RIGHT?

MOM, DID YOU EVER TRY DRUGS?

KIDS HAVE QUESTIONS. PARENTS NEED ANSWERS. FIND THEM AT DRUGFREE.ORG

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Ask Martha

HAS TREATS!

GOOD L I V I NG

I have a basket full of yarn scraps. How do I keep them from tangling? —Mary Beth Smith, Conneaut, Ohio

A: Use this trick. Extend the thumb and pinkie of one hand, and hold down one end of the piece with your three interior fingers. Then wrap the strand around your thumb and pinkie in a figure-eight pattern, crisscrossing with each turn. With several inches of yarn left, wrap the free end around the center of the figure eight several times, and tuck it into the wrap, as shown. Pull to tighten. This method also works well for electrical cords and earbuds.

Q: How are eco dry-cleaners different from traditional ones? —Jake Miller, Laredo, Tex. A: Most traditional dry-cleaning is done with tetrachloroethylene, aka PERC—which is classified by the EPA as a likely carcinogen in high concentrations, but is still legal. (You should remove plastic covers from clothing cleaned this way, then air them out for a few days.) “Green” cleaners generally use one of two alternative methods: wet cleaning, which washes garments with small amounts of water and nontoxic detergents; or liquid carbon dioxide, which distributes biodegradable soaps through clothes via pressurized machinery (and usually costs more). Do your research, as the terms are not regulated, and ask whether clothes are cleaned on-site, since contracted cleaners may not be eco-friendly.

LET US HELP YOU!

RYA N LI EB E

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.

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E VE RYDAY FOOD

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Cook, Nourish, Enjoy

Perfecting...

MAC AND CHEESE Rich, creamy, and just about impossible to resist, this childhood favorite graduates to grown-up status with our quick yet elegant recipe. The secret is a blend of three cheeses, plus mustard powder for a subtle kick. Weâ&#x20AC;&#x2122;ve dreamed up two delicious variations, too, so you can get creative with your winter carbo-loading. PHOTOGRAPHS BY ARMANDO RAFAEL

For easier grating, put the block of cheese in the freezer for five minutes first.

March E V E RY DAY FO O D

GROCERY LIST SHORT PASTA

+ UNSALTED BUTTER

+ UNBLEACHED ALL-PURPOSE FLOUR

Cook Pasta

PICK A NOODLE Choose a small shape with ridges or curves that the cheese sauce can cling to.

+ MUSTARD POWDER

+ WHOLE MILK

Elbow macaroni

Make a Béchamel

Return empty pot to medium heat; add 3 tablespoons butter. When butter melts and foams, add ¼ cup flour and whisk until darkened slightly, 1 to 2 minutes. Add 2 teaspoons mustard powder; whisk to combine. Slowly whisk in 2 cups warm whole milk. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.

Melt in Cheese BLEND WELL

Each cheese plays a crucial role in this dish’s flavor and texture:

American melts smoothly.

+ AMERICAN CHEESE

Sharp cheddar adds punch.

+ SHARP CHEDDAR

Cavatappi

Parmesan has a hint of nuttiness.

PARMESAN

Rigatoni

Prepare 1 pound short pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water (which you can use later—see The Magic of Pasta Water, right).

KEEP IT SMOOTH To prevent clumps, warm the milk in a saucepan or microwave before adding it to the roux.

Reduce heat to low and add cheese in 3 batches, starting with 1 cup (4 ounces) chopped American. Follow with 2 cups (8 ounces) grated sharp cheddar and 1 cup (2 ounces) grated Parmesan. Whisk to fully combine after adding each cheese. Season with ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper. Add pasta, stir to coat, and serve.

The Magic of Pasta Water As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries— just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.

NEXT LEVEL: TWO MORE WAYS TO INDULGE Baked Macaroni With Broiled Tomatoes For this remix of the beloved tomato soup and grilled cheese combo, slice 3 Roma tomatoes into thick rounds, drizzle with extra-virgin olive oil, and season with salt and freshly ground pepper. Broil until tomatoes start to brown, about 8 minutes; let cool slightly. Prepare 12 ounces cavatappi per step 1; toss with cheese

Swiss-Fondue Mac and Cheese sauce from step 3 and

¼ cup pasta water. Transfer to an 8-inch baking dish. In a bowl, mix 1 cup panko with 2 tablespoons melted butter and ¼ cup each grated Parmesan and cheddar. Top pasta with broiled tomatoes and panko mixture. Bake at 350° until bubbly, about 30 minutes.

Take a quick trip to the Alps. Prepare 1 pound rigatoni, and replace ¼ cup of the whole milk with dry vermouth. In step 3, use these cheeses: ½ cup (2 ounces) finely chopped Raclette, 2 cups (8 ounces) grated Gruyère, and 2 cups (4 ounces) grated Emmentaler. Sprinkle with chopped flat-leaf parsley; serve.

nly

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March E V E RYDAY F OO D

“Canned diced tomatoes with green chiles make this chilaquiles recipe quick and convenient.” —LAURA REGE, ASSOCIATE FOOD EDITOR

what’s for dinner?

BRING ON BRINNER Eating breakfast at night feels slightly rebellious, which is probably why it’s so much fun. But if you’re going to buck tradition, don’t just scramble some eggs. Go full-throttle with indulgent, savory dishes like cheesy baked chilaquiles, classic chicken and waffles, or cheddar-and-scallion pancakes topped with Greek yogurt and bacon—and swap the coffee for an ice-cold microbrew. PHOTOGRAPHS BY ARMANDO RAFAEL

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Talk about texture: The top chips in our take on chilaquiles stay crisp, while the bottom layer soaks up the sauce.

Chilaquiles Egg Bake

Fried Chicken and Waffles

Frittata-Hash Sandwich

Savory Cheddar-andScallion Pancakes

Chilaquiles Egg Bake

Fried Chicken and Waffles

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

Active Time: 35 min. Total Time: 55 min. Serves: 4

For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.

Keep the waffles warm in a 200° oven while making the chicken. 2 large eggs, lightly beaten

3 cans (10 ounces each) diced tomatoes and chiles, such as mild Ro-Tel

3 cups low-fat buttermilk

1 tablespoon extra-virgin olive oil

1 stick unsalted butter, melted and cooled, plus more, room temperature, for serving

Kosher salt and freshly ground pepper 4 cups thick tortilla chips (4½ ounces), such as Wild Harvest Natural Yellow Corn 4 large eggs

¼ cup crumbled queso fresco, plus more for serving ¼ cup fresh cilantro leaves

3 cups unbleached all-purpose flour 2½ teaspoons baking powder

½ teaspoon baking soda Kosher salt and freshly ground pepper 1 cup safflower oil, plus more for brushing 4 thin chicken cutlets (about 1 pound total), patted dry Pure maple syrup and hot sauce, such as Tabasco, for serving

1. Preheat oven to 400°. In a food processor, purée 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add purée and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.

1. Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and ¾ teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a ½ -inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.

2. Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.

2. Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

Frittata-Hash Sandwich

Savory Cheddar-and-Scallion Pancakes

Active Time: 25 min. Total Time: 50 min. Serves: 4

Active/Total Time: 35 min. Serves: 4

1 russet potato, peeled and cut into ½-inch pieces (1½ cups) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil

½ small onion, diced (¾ cup) 8 ounces sweet Italian sausage, removed from casings and crumbled 6 large eggs 2 tablespoons whole milk

½ cup mayonnaise 8 slices (each ½ inch) brioche bread, lightly toasted Crisp lettuce leaves and tomato slices, for serving

1. Preheat oven to 425°. Bring potato, 2 ½ cups water, and ½ teaspoon salt to a boil in a medium nonstick skillet. Reduce to a simmer and cook until fork-tender, about 7 minutes. Drain. 2. Wipe out skillet; return to medium-high heat. Add oil, onion, and sausage; cook, stirring occasionally, until sausage is browned, about 4 minutes. Reduce heat to medium and add potatoes. Whisk together eggs and milk; season with salt and pepper. Pour into skillet; cook, stirring with a spatula to create large curds, 30 seconds. Transfer to oven and bake until eggs are just set, 8 to 10 minutes. Let stand 10 minutes, then slice into 8 wedges. Divide mayonnaise among bread slices, then sandwich frittata wedges, lettuce, and tomato with them; serve.

Keep the cooked pancakes warm on a wire rack set over a rimmed baking sheet in a 200° oven while making the rest. 2 cups unbleached all-purpose flour 2 teaspoons sugar 1½ teaspoons baking powder

½ teaspoon baking soda Kosher salt and freshly ground pepper 2 large eggs, room temperature 1½ cups low-fat buttermilk, room temperature 2 tablespoons safflower oil, plus more for skillet 1 cup shredded sharp white cheddar (2½ ounces) 3 scallions, thinly sliced ( ½ cup), plus more for serving Crisp-cooked bacon and Greek yogurt, for serving

1. Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions. 2. Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle ¼ cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.

2 large cloves garlic, minced (1 tablespoon)

March E V E RY DAY FO O D

CANNELLINI make ahead

Cook time: 1 hr.

Start With Beans There’s a lot to love about these humble legumes: They’re filled with fiber, easy on the wallet, and extremely versatile. When you cook a pot from scratch, most of the time is hands-off— and you’ll be rewarded with a hearty building block for fresh, satisfying meals all week long. PHOTOGRAPHS BY ARMANDO RAFAEL

KIDNEY

BLACK Cook time: 1 hr.

GET PREPPED Soak 16 ounces of your favorite beans overnight in enough water to cover by a few inches; drain. In a large pot, bring beans, 1 bay leaf, 3 cloves garlic, 1 peeled and halved onion, 4 teaspoons kosher salt, and 10 cups water to a boil. Simmer for time indicated at right; if tender and creamy, remove from heat. If not, check every 15 minutes until they are. Let cool completely in broth. Discard aromatics. Refrigerate in broth for up to 5 days. For three delicious ways to cook with them, see opposite.

PINTO Cook time: 1 hr. 15 min.

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Cook time: 1 hr. 30 min.

March E V E RY DAY FO O D

FROM POT TO PLATE These tasty recipes can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can— just drain and rinse first.

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS Active Time: 40 min. Total Time: 1 hr. 15 min. Serves: 4 to 6

¼ pound thick-cut bacon (about 3 slices), cut into ¼ -inch pieces 6 bone-in, skin-on chicken thighs

¾ teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped

½ green bell pepper, diced 5 cloves garlic, thinly sliced 1½ cups long-grain white rice 1 teaspoon dried oregano 2½ cups low-sodium chicken broth 1¾ cups cooked black beans

1. Preheat oven to 375°. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with ¼ teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate. 2. Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes. 3. Add rice, remaining ½ teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and

bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve. PINTO-BEAN BURGERS Active/Total Time: 35 min. Serves: 4

¼ cup extra-virgin olive oil ½ cup chopped shallot ⅓ cup toasted almonds, chopped, plus more for serving 1¾ cups cooked pinto beans

⅔ cup panko ½ cup chopped roasted red peppers 1 large egg, lightly beaten Kosher salt and freshly ground pepper

½ cup crumbled feta ½ cup full-fat Greek yogurt Sprouts, sliced avocado, and lemon wedges, for serving

1. Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes. 2. Pulse shallot, almonds, beans, panko, ¼ cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3½ -inch patties. 3. Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes. 4. Mix yogurt and remaining ¼ cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.

HERBED BEAN SALAD Toss cooked beans with fresh chopped herbs, minced red onion, extra-virgin olive oil, vinegar, and Dijon mustard. Refrigerate up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.

March E V E RYDAY F OO D

To clean spinach, plunge leaves into a large bowl of cool water and swish them around with your hands until no grit remains. Spin dry, then wrap in a clean dishcloth or paper towels until you’re ready to use them.

healthy appetite

Spinach might not make you grow biceps on the spot, but its nutritional makeup—it’s chockfull of potassium, iron, magnesium, betacarotene, and vitamin K—does the body serious good. It’s also available year-round and cooks in seconds. Here, our leaf-to-stem primer. PHOTOGRAPHS BY ARMANDO RAFAEL

Spinach gets its rich color from chlorophyll, which makes for strong muscles and bones—and may even help your vision.

When you buy a bunch, don’t toss the crowns—the purple ends are delicious! Cut them from the leaves, blanch them for 1 to 2 minutes in salted boiling water, and shock them in an ice bath. Dress with lemon juice, olive oil, and sea salt for a fresh side.

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GREEN FUEL

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

March E V E RYDAY F OO D

LEAF THROUGH THESE Unlike many vegetables, spinach releases its antioxidants when cooked, whether it’s stirred into a simmering broth or wilted in the pan or oven. Even raw, it can add a big dose of minerals to a smoothie.

What’s Your Type?

FLAT LEAF Mild in flavor and slightly sweeter than its curly counterpart, it’s ideal in salads, or lightly steamed and sprinkled with sesame seeds.

BABY LEAF Small and tender, it’s the same variety as flat leaf, just picked earlier. Use it in smoothies and scrambled eggs, or toss it with other greens, like romaine or arugula.

CURLY LEAF This spinach is hearty in texture and assertive in flavor, so it stands up to strong dressings (like a soy vinaigrette—see recipe, right) and holds its own with roasted meats.

FOR LUNCH

FOR DINNER

LEMONY QUINOA-AND-SPINACH SOUP

WARM SPINACH SALAD WITH SOY VINAIGRETTE

Active Time: 10 min. Total Time: 40 min. Serves: 4

Active/Total Time: 25 min. Serves: 4

In a small pot, bring 2 quarts low-sodium chicken broth, 1 sprig dill, a 3-inch piece of lemon peel, and ½ teaspoon grated garlic to a boil. Season with kosher salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add ½ cup thoroughly rinsed quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in 5 cups packed baby spinach, ¼ cup chopped fresh dill, and 1 tablespoon fresh lemon juice. Drizzle with extra-virgin olive oil, season with freshly ground pepper, and serve.

Preheat oven to 450°. Whisk together 1 tablespoon lowsodium soy sauce, 2 tablespoons red-wine vinegar, 1 teaspoon each Dijon mustard and honey, and 3 tablespoons extra-virgin olive oil. Season with kosher salt and freshly ground pepper. On a rimmed baking sheet, toss 2 cups cremini mushrooms, sliced ½ inch thick; and 2 cups shiitakemushroom caps, sliced ½ inch thick, with 2 tablespoons dressing. Roast, stirring once, until browned, about 15 minutes. Remove from oven; add 6 cups packed curlyleaf spinach, 1½ cups carrot ribbons (from 2 peeled carrots), and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat, and serve.

A COLD FACT

ANYTIME TROPICAL GREEN JUICE Active/Total Time: 10 min. Serves: 4

Combine 2 cups frozen pineapple chunks (9 ounces),

¼ cup packed fresh mint leaves, 1 cup packed baby spinach, and 2 cups cold water in a blender. Blend until smooth; serve, over ice.

Spinach has a relatively short shelf life in the fridge. To make it last longer, put an entire bag or container in the freezer. The leaves won’t clump together, so you can take out a handful at a time to cook with or blend into a juice or smoothie.

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MARCH PHOTOGRAPH BY ABBY ROSS

“It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.” — CHARLES DICKENS, GRE AT EXPECTATIONS

HOW TO PLANT A

VEGETABLE GARDEN Photographs by Andrew Montgomery Text by Melissa Ozawa Illustrations by Amy van Luijk

There are lots of great reasons to grow your own food, but we’ll stick to our favorites: You know exactly where it comes from. By working the soil organically, you help the environment. And of course, vegetables taste infinitely better when you cultivate them yourself. (Maybe unabashed pride adds extra flavor?) It’s also fun, relaxing, and—pun intended—grounding. So, whether you have a big plot or just a few pots, read on, and get ready to roll up your sleeves.

Getting started

Before deciding what you want to grow, map out a space, and consider how much time and effort you can put into your garden.

Find a location

Know your soil

Look for a spot that gets at least six to eight hours of sunlight a day. If planting in the ground, choose a well-drained area (no big puddles after a rain). To prevent critters from accessing a new all-you-caneat salad bar, fence it in (wire fencing will do).

The foundation of any garden, it should contain plenty of nutrients and organic matter. Contact your local cooperative extension, and send in a sample for analysis. Prior to planting, enrich your plot with a layer of compost. If you’re using containers, get organic potting soil.

Dig in

CONTAINERS

RAISED BEDS

IN GROUND

There are three basic ways to grow edibles: in containers (pots), raised beds, or the ground. When deciding which to go with, weigh these options.

PROS

CONS

They’re perfect for small spaces, even a city balcony. Just make sure they’re deep enough for roots to grow.

Frequent watering— almost daily when it’s hot and sunny. Since space is limited, stick with herbs, dwarf varieties, and greens that don’t require a ton of room.

PROS

CONS

You’re in control. You can customize soil and bed size and correct problems easily. Since boxes are contained, the soil heats up faster, so you can plant earlier. An important note: Use only untreated wood, to prevent chemicals from leaching into the soil.

Since you need to fill beds with soil, initial costs can be higher than growing in the ground. You may also have to water and feed more frequently because they drain so effectively (but usually less than with containers).

PROS This method is most economical and requires less work in the beginning. You can water less frequently than with pots or raised beds.

You have to work with what Mother Nature has provided, which could include poor soil or lots of inconveniently placed tree roots or rocks.

CONS

Pick what (and when) to plant

Talk to fellow gardeners, visit your local nursery, and look through seed catalogs (see our go-tos below) to learn what grows well in your area. Then comes the fun part: Choosing vegetables! Select what you love to eat, and be open to branching out from the basics, like mixing in ‘Green Zebra’ tomatoes with your beefsteaks. Sketch out where you plan to plant what, and record everything you sow in a notebook.

Know your last frost date It’s tempting to put everything in the ground on the ﬁrst warm weekend in spring, but be careful: Some varieties tolerate the cold; others cannot. Before you start, ask your local nursery for the last frost date in your area, consult seed packets and plant tags for growing times, and plan your plantings from there.

Seeds vs. seedlings

SEEDS PROS

Order seeds, buy seedlings Get seedlings at your local garden center or farmers’ market. They’ll carry the varieties that are best suited to your location. Here are our trusted sources for seeds.

Hudson Valley Seed Company

They’re inexpensive (dozens for only a few dollars), and you’ll find a wider selection of unusual varieties.

hudsonvalleyseed.com Heirloom and open-pollinated seeds in beautiful, gift-worthy packaging.

CONS

Johnny’s Selected Seeds

They require more effort, because you may have to plant some varieties, like tomatoes and peppers, indoors. Since you’re starting at the beginning, you’ll have to wait longer for the harvest.

johnnysseeds.com One-stop shopping for edibles.

Kitazawa Seed Co. kitazawaseed.com Specializes in Asian vegetables, like shishito peppers, chrysanthemum greens, and shiso.

Seeds from Italy

SEEDLINGS PROS

They give you a handy head start, which is especially helpful for new and busy gardeners. CONS

You’re limited to the varieties that are available in this form; also, seedlings are often more expensive than seed packages.

growitalian.com Traditional Italian varieties, such as borlotti beans, radicchio, and seven kinds of basil, organized by region.

Seed Savers Exchange seedsavers.org Rare and heirloom seeds from a nonproﬁt organization dedicated to saving and sharing.

Southern Exposure Seed Exchange southernexposure.com Oﬀers heirloom southern varieties, like okra and collards.

Martha’s Favorites While she loves to try new varieties, she also has tried-and-true vegetables that she grows year after year. ARTICHOKE

BEETS

SPINACH

TOMATOES

TURNIP

‘Imperial Star’

‘Touchstone Gold’ and ‘Red Ace’

‘Corvair’ and ‘Emperor’

‘Sungold’ and ‘Early Girl’

‘Shogoin’

Happy Together To maximize your space and streamline your tasks, put edibles that require similar amounts of water and sunlight in the same bed or container. Here are some classic groupings, and a few versatile solo acts.

Tomatoes

Eggplants

Potatoes Plant seed potatoes after the soil is workable and no longer frozen in spring. To use overhead space, pair them with beans on poles or trellises.

Peppers

Squashes

Cucumbers Go high: Make use of vertical space by growing vines up fences and trellises. Start peas as soon as you can work the soil, then add cucumbers when it has warmed up, after the last frost.

Beans

Parsley

Corn

Lettuces

Follow the Native American farming tradition of the three sisters: Corn provides a natural stalk for the beans to climb, while the beans’ roots add nitrogen to the soil. The squash creates a living mulch, shading out weeds and keeping moisture in the soil.

Carrots

Peas

Basil

Tomatoes, eggplants, and peppers are all part of the nightshade family, which also includes potatoes. They like warm weather and must be planted after the danger of frost has passed. Edge the beds with herbs that thrive in similar growing conditions, like basil and parsley.

Radishes

Interplant (translation: mix) these two cool-temperature-loving plants together within the same row. Radishes sprout quickly, while carrots take longer—so when you pull up the former, you’ll also help thin out the latter.

Tuck fast-growing lettuces and other salad greens into extra pockets of space throughout a garden.

Kale

Chard

Although they come from diﬀerent families (kale is a brassica; chard is in the spinach family), these leafy greens cohabitate well in the same bed, and both are easy (and quick) to grow from seed. Kale prefers cool weather, while chard is less fussy.

Leave room for blooms Marigolds

Nasturtiums

Calendula

Plant these pretty—and edible—blossoms among your vegetables and they will not only decorate your beds, brighten salads, and attract good bugs, but they’ll also help ward oﬀ troublesome pests like nematodes, tomato hornworms, and aphids. A couple more to try: borage (the periwinkle ﬂowers taste like cucumber) and rosemary (the buds are as tasty as the leaves).

3 Tend and harvest Congratulations! The work of preparing and planting your garden is done. Now all you have to do is keep up with routine tasks, like watering and weeding, and check regularly for signs of disease (such as leaf spots and powdery mildew) and pests (like Japanese beetles and tomato hornworms). Before you know it, youâ&#x20AC;&#x2122;ll be tossing fresh lettuces and reveling in your newfound status: Green Goddess.

Basic maintenance

Smart solution

Follow these four simple steps to keep your garden beautiful and bountiful.

Feed

2 Hydrate

Add about an inch of compost at the start of the season. Then apply an organic fertilizer, like fish emulsion, or another thin layer of compost as the season progresses.

Water deeply when needed, about an inch once a week. Opt for a soaker hose or drip irrigation system that delivers moisture directly to the roots, rather than sprinkling down from above.

3 Weed Do it often—as in anytime you see weeds sprouting. This will save you time in the long run, because if you remove them while they’re young, they won’t spread. Also, remember that you’re going to eat what you sow—so skip herbicides.

4 Resow Fast growers like radishes, lettuces, and other greens can benefit from multiple plantings. Stagger the timing, starting seeds directly in the ground every few weeks so you have continuous salad fixings.

For a tasty yield . . . timing is everything There’s something magical about eating a perfectly ripe tomato just off the vine while it’s still warm from the sun. (Martha likes to bring a little salt with her into the garden to do just that!) You’ll know when your vegetables are ready by looking at their size, shape, and vibrant color. Tomatoes will give with a gentle tug rather than needing a hard pull. Some plants, like okra, beans, and turnips, are extra-delicious and tender when picked young. Keep up with your harvest to encourage new growth: Cucumbers will slow their production if they aren’t plucked when ready, and when zucchini get too big, they aren’t as tender and tasty as when they’re smaller.

To help keep moisture in and prevent weeds from taking root, scatter a layer of mulch around seedlings (leaving a radius bare around the bases) and over paths after planting. Some common mulches include seedless straw, salt hay, leaf mold, and even nitrogenpacked grass clippings. Avoid regular hay, which can contain weed seeds that will cause headaches (and backaches, from endless pulling) down the line.

PLAN AHEAD Rotate crops annually to help stave off disease and pests and keep your soil healthy. Be especially careful not to grow nightshades in the same area each year, because they can be disease-prone.

Our Essential Tools Hori Hori Knife

Clippers

Cultivator

Trug

It digs and cuts, and is especially helpful for removing weeds with deep taproots (like dandelions).

Invest in a pair of sharp, fine-pointed garden scissors for harvesting cut-and-come-again greens and herbs.

This is the go-to tool on Martha’s farm for digging out weeds quickly.

Haul your vegetables from garden to kitchen in a lightweight container.

82 BREAKFAST COOKIES Think of these raspberry-studded wonders as your new go-to granola bar— great with your morning coffee or as an afternoon snack. Buckwheat adds flavor, millet gives them crunch, and cashew butter and coconut oil bind everything together.

APPLE-CIDER DOUGHNUT CAKE

NO.

01 Seek out the best ingredients Whole-grain flours, alternative milks, and seeds are more widely available than ever. You can also look for smaller-batch artisan-quality ingredients—like freshly milled heirloom grain flours and traditional-style buttermilk—at farmers’ markets and specialty shops.

The beloved treat gets supersized in this Bundt-cake version, which incorporates whole-wheat flour, extra-virgin olive oil, and apples in two forms (sauce and cider). A generous sprinkling of cinnamon sugar adds an addictive crunch. For recipes, see page 111.

a whole lot of wholesome

PHOTOGRAPHS BY JONATHAN LOVEKIN

TEXT BY BROOKE PORTER KATZ

Butter, unbleached flour, and sugar have long been the cornerstones of home baking, but now they have some exciting company on supermarket shelves: less-processed grains, natural sweeteners, and nondairy options that enhance classic recipes. This modern approach inspired Martha’s latest book, A New Way to Bake, which comes out on March 28 and features 130 sweet and savory treats that are as rich in better-for-you ingredients as they are in texture and flavor. Here are a handful of the tome’s rules for baking in a fresh way—and a sneak peek at what’s sure to be a best seller.

CHOCOLATE BEET CAKE

NO.

02 Keep freshness in mind Most of the recipes in the book indicate how far ahead a recipe can be prepared. Sometimes that means making different components at different times, then combining and assembling just before serving. Follow these suggestions, so you are sure to enjoy baked goods when they taste their very best.

Yes, you read that right. The magenta-hued root vegetable—puréed and added to the batter along with spelt flour— makes this dessert next-level tender and fudgy while imparting a subtle earthy flavor. Chocolate-ganache frosting makes it even more luscious.

SWEET OATWALNUT CRISPS These not-too-sugary, slightly salty cookies have a satisfying crunch. Fiber-filled flaxseeds and walnuts lend extra nutty flavor. Serve them with tea, or spread them with a soft, ripe cheese.

NO.

03 Store ingredients properly Whole-grain flours, nuts, and seeds all contain fat, which makes them prone to turning rancid. To extend their shelf lives, store them in resealable bags in a cool, dry place (or, better yet, the freezer or refrigerator). To check for freshness, take a sniff; they should smell sweet.

HUMMINGBIRD CAKE

NO.

04 Make it your own The tenets of baking are always being rewritten. Don’t be afraid to play around with different ingredients—try replacing a small amount of one type of flour or sweetener with another, and pay attention to the differences. Slowly increase or decrease the proportions as you like.

The classic southern pineapple-banana dessert—so named because it’s supposed to make you hum with delight—can sometimes verge on cloying. That’s why this version enlists more-complex coconut sugar, a carameltasting sweetener made from the sap of the palm’s flower buds. For a dose of whole grains, swap out half of the all-purpose flour for spelt flour.

IRISH-STYLE BROWN BREAD When you combine whole-wheat flour, rye flour, baking soda, salt, and buttermilk, the result is far greater (and denser, and more delicious) than the sum of its parts. This humble loaf can go sweet or savory: Serve it with butter and jam, or salted butter, smoked salmon, and chives.

NO.

05 Let batters rest Whole-grain flours can take longer to hydrate than all-purpose. If you have time, let muffin and quickbread batters rest for 15 minutes before baking for moister and less coarse-textured results. Reprinted from A New Way to Bake, copyright ÂŠ 2017 by Martha Stewart Living Omnimedia, Inc. Photographs ÂŠ 2017 by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

stylish heights Tim and Susan Anderson hang out with their daughters, Ruby (left) and Lola, in their living room, which features a vaulted ceiling and a dramatic wall of windows that open onto a front patio. Custom-made sofas complement a Croft House coffee table and vintage Arne Norell chairs. The overhead light is by Apparatus, and the kilim rug is vintage.

S O SO COOL

C A L When a music executive and a globe-hopping fashion-trend forecaster moved into an airy home in Los Angeles with their two daughters, they knew exactly how to make it their own: Furnish it with unique, easy pieces, and use treasures collected around the world to add color and texture. The result is laid-back but luxe, and a bit rock-and-rollâ&#x20AC;&#x201D;just like them.

photographs by

Abby Ross text by

Catherine Hong

IF YOUR KID PLAYS THE DRUMS, an easy way in

FROM TOP: Susan in the front doorway of the house, which has many Tudor details. The entrance features little more than a vintage bench and wall pegs; a closet in the foyer was sealed off and turned into extra pantry space in the kitchen, since, Susan says, “we don’t wear a lot of coats in L.A.!”

chances are you stashed her kit in the basement. Or better yet, the garage. But Susan and Tim Anderson are the rare parents who don’t mind the banging and clashing of a third grader seated at a full-size set. “Yeah, it is pretty loud,” admits Susan about her daughter Ruby’s sonic booms. “But we’d rather have her practice here than in some far-off corner of the house.” Adds Tim, who, as an A&R executive at Capitol Records, has some expertise in the matter, “she’s good, so we don’t mind.” Music is at the heart of this creative household. A founding member of the alt-rock band Ima Robot, Tim plays piano, guitar, bass, and drums, and is teaching piano to both Ruby, 8, and her little sister, Lola, 5. And while Susan, a trend forecaster, doesn’t play an instrument, she’s contributed in her own way: by styling their home with a relaxed rock-and-roll attitude. “We wanted it to be family-friendly, bohemian, and not too precious, but with a definite edge,” she says. Handsome wood floors, white walls, and sharp black accents add to the 1936 house’s froufrou-free appeal. “It was all about finding the right pieces and combining them with the art and objects she’s collected over the years,” says Amber Lewis, the Los Angeles designer who worked with the couple on their makeover. Lewis brought in vintage Arne Norell chairs, graphic kilims, and strong, simple pieces, like handmade leather-and-sycamore kitchen stools and industrial light fixtures, which Susan combined with personal artifacts: a Moroccan bench, a jackalope head, and Jimi Hendrix and Bob Dylan posters. On any given Saturday night, the family watches a movie in the living room while stretched out on custom-made extra-long white sofas. (The TV is cleverly tucked behind white cabinet doors.) These 10-foot down-filled nap magnets are simple to the point of invisibility, yet as decadent as any platinum rock star’s tour bus—at least to parents of young kids. “I know, white sofas!” says Susan with a laugh. “The secret is to know a good upholstery person who will come three times a year.”

three-part harmony

Tim, a musician and producer who has worked with artists like Sia and Solange Knowles, jams with his girls at the familyâ&#x20AC;&#x2122;s upright Steinway piano. The wall sconce is by Nickey Kehoe.

deeply comfy

In the den opposite the kitchen, a custom-made sofa upholstered in stonewashed indigo linen and a vintage kilim add color to the homeâ&#x20AC;&#x2122;s mostly neutral first floor. Lewis often layers small decorative rugs over larger jute ones to fill out a space.

going with the flow

ABOVE: The kitchen island, originally white, was painted dark gray (the shade is Black Tie, by Dunn-Edwards Paints) to anchor the expansive space. The stools are from M. Crow; the Edmund pendant lights are from Lostine. BELOW, LEFT: A circular Nickey Kehoe dining table, paired with Bertoia chairs customized with woven leather bands, comfortably seats six. â&#x20AC;&#x153;When we have big parties, we usually eat outside,â&#x20AC;? says Susan. The cabinet is vintage, and the globe pendant is by Cisco Brothers. RIGHT: In the living room, low built-in cabinets run along the fireplace wall and double as ledges for displaying art and books. The poster, from Weidman Gallery, was a birthday gift to Tim from Susan.

With its classic pinks and Jenny Lind beds, Ruby and Lolaâ&#x20AC;&#x2122;s bedroom is a girlish retreat. The built-in window seats (loaded with a large gray-and-white Kerry Cassill pillow and smaller ones from Shoppe by Amber Interiors) house handy storage bins. The triangular mirror was custom-made, and the stools are vintage. The girlsâ&#x20AC;&#x2122; colorful sheets are also by Kerry Cassill.

ART D I R ECT I O N BY DAW N S I N KOWS K I; PRO P ST Y LI N G BY MARTI N B O U R N E AT J ED RO OT

sweet dreams

ready to rock

FROM TOP: Ruby shows off her skills; the vintage Moroccan mirror is one of Susanâ&#x20AC;&#x2122;s many finds from the Rose Bowl Flea Market, in Pasadena. Tim and Susan get some fresh air in the front yard as Lola scoots past.

COOKING INDIAN WITH A

MAS T E R PHOTOGRAPHS BY JAKE STANGEL RECIPES BY MADHUR JAFFREY TEXT BY CATHERINE HONG

We have a proposition for anyone seeking an exciting way to eat more vegetables: Try adding these classic Indian dishes to your repertoire. Each vibrant recipe comes courtesy of Delhi-born C O O K B O O K A U T H O R A N D C U L I N A R Y L E G E N D M A D H U R J A F F R E Y,

who welcomed us into her upstate New York kitchen for a lively tutorial and plenty of myth-busting (she’s heard them all). Our takeaway? If you have the right spices, and know how to chop, simmer, and stir-fry, Indian food doesn’t have to be labor-intensive or complicated. These recipes, some of which take less than 30 minutes, are the healthy, flavor-packed proof.

DRIED RED CHILES AND CINNAMON STICKS

FENUGREEK SEEDS

ASAFETIDA

SPICE WORLD

CORIANDER SEEDS

Indian food calls for variety, but “don’t overwhelm yourself by buying 30 spices,” Jaffrey says. “Start with the most common ones.” These are her favorites.

C AY E N N E PEPPER

CUMIN SEEDS

CARDAMOM

GROUND TURMERIC

BROWN M U S TA R D SEEDS

1 / Extracted from the rhizome of the Ferula plant, asafetida adds a distinctive garlicky, truffle-like flavor kick to dals and other lentil dishes. 2 / Similar to dried Italian red pepperoncini, the most common Indian dried red chiles range from medium-hot to hot. (They’re milder when used whole.) Cinnamon sticks season savory meat and rice dishes. 3 / Fenugreek seeds have an earthy, slightly bitter taste that’s especially well suited to eggplant and potato dishes. 4 / Cayenne pepper is the powder made from ground dried Indian red chiles. 5 / Grind aromatic coriander seeds, then store the powder in a

tightly closed container and use within a month. 6 / Roasting brings out the nutty, perfumed flavor of cumin seeds; the spice is a common ingredient in many curries. 7 / Bleached whitish cardamom pods are less aromatic than the green ones. If a recipe calls for seeds, split them open and extract them. 8 / Indians use black or brown mustard seeds, but the yellow variety found in American grocery stores is a fine substitute. 9 / Bright ground turmeric, derived from a root in the ginger family, adds color to many dishes. Be careful: It stains clothes easily.

5 TIPS FOR INDIAN COOKING

For Jaffrey, “cooking is almost cathartic,” she says. “Your body relaxes; your soul relaxes. It lulls you to a better place.” Here, the makings of a roasted eggplant-andtomato dish.

G RI N D YO U R OWN S PI C ES FO R BO LD ER FL AVO R .

LE ARN O N E S KI LL : TARK A. “The technique of frying whole spices in hot oil takes just a few seconds,” she says. “It gives them a roasted, intense flavor.”

KN OW YO U R FRES H C H I LES .

here is probably no better place to be a vegetarian than India. But Madhur Jaffrey’s

intimate, well-worn test kitchen in upstate New York is a close second. Standing at her old stove, the Delhi-born cookbook author is finishing up a toovar dal—a soupy, homey dish made with hulled and split yellow pigeon peas that whispers, “Comfort food,” when eaten over rice. “Watch this,” she says brightly, tossing a generous teaspoon of mustard seeds into a small pan of hot oil. As the seeds pop, Jaffrey sprinkles chiles, garlic, and fresh curry leaves into the pan, creating a dangerous sizzle and a knockout aroma. She lets the aromatics fry for a few brief seconds, then pours the infused oil over a waiting pot of warm, turmeric-tinged dal. “The oil transforms the dish, giving it a roasted, concentrated flavor,” explains Jaffrey, who adds that this technique, known as tarka, is common in Indian cooking. Legumes never had it so good. When one is trying to incorporate more plants into one’s diet, it’s all too easy to fall into a salt, pepper, and olive-oil rut. But Indians have a totally different take on meatless cooking—one in which vegetables, grains, and pulses (seeded legumes) are jolted into vibrancy with lively spices and herbs. “Indian vegetarian cuisine is so rich and varied because it’s been developed over thousands of years in every region of the subcontinent. You can cook a potato a thousand ways,” says the 83-year-old culinary doyenne, who’s won seven James Beard Awards and published more than 20 books. (Her most recent is Vegetarian India: A Journey Through the Best of Indian Home Cooking [Knopf, 2015], from which many of these recipes came.) Another fun fact: She’s also an actress—her latest role is in the British TV drama The Good Karma Hospital. Growing up in a wealthy, cosmopolitan family in Delhi, Jaffrey was raised on a diet typical to many northern Hindus, featuring produce they grew themselves: potatoes, onions, carrots, okra, eggplants, cauliflowers, cabbages, kohlrabi, peas, and tomatoes. “There was always a meat dish at dinner, but the emphasis was on the vegetarian dishes,” she says. Today, Jaffrey and her husband, violinist Sanford Allen, “eat pretty much the same way—fish at least twice a week, chicken perhaps once a week, and the rest of the time vegetarian.” The six recipes she shares here—five vegetable dishes and a succulent coconut-chicken curry—make a magnificent feast together, but for busy weeknight cooks, each is a quick and fragrant meal on its own.

”I have a dedicated grinder for this,” Jaffrey says. “Do small amounts, and save leftovers in airtight containers.”

DON’T D ROWN YO U R RI C E . The standby ratio of one cup of rice to two cups of water ends in gloppy grains, she says. “Wash and soak the rice, then use a proportion of one to one and one-third.”

”Look for bird’seye chiles, which are thinskinned, bright green, slim, and hot. If you can’t find them, use serrano.”

MAKE IT AH E AD. Most dishes are just fine refrigerated for a day or two, Jaffrey says. “And chicken curry tastes even better the next day.”

C H I C K EN WITH ROASTED C O RIAN D ER AN D P OTATO E S WITH S E SAM E S EED S REC I PE S E XC ERP TED FRO M I N D IAN C O O KI N G, BY MAD H U R JAFFRE Y, C O PY RI G HT © 20 0 2 MAD H U R JAFFRE Y, PU B LI S H ED BY BARRO N ’S ED U CATIO NAL S ERI E S, I N C. OTH ER REC I PE S E XC ERP TED FRO M V EG E TA R I A N I N D IA , BY MAD H U R JAFFRE Y. C O PY RI G HT © 2 0 1 5 BY R AN D O M H O U S E . E XC ERP TED BY PERM I S S I O N O F ALFRED A . K N O PF, A D IVI S I O N O F R AN D O M H O U S E LLC. ALL RI G HT S RE S ERVED. N O PART O F TH I S E XC ERP T MAY B E REPRO D U C ED O R REPRI NTED WITH O U T PERM I S S I O N I N WRITI N G FRO M TH E PU B LI S H ER .

CHICKEN WITH ROASTED CORIANDER IN C O C O N U T- C U R RY SAUCE

Flavored with roasted fenugreek and coriander seeds and coconut milk, this rich, succulent South Indian–style chicken dish is ideal for entertaining. Jaffrey serves it with raita (yogurt with cucumber and mint), rice, and fresh cilantro chutney. For recipes, see page 113.

100

TO OVA R DAL Spooned over rice, this brothy dal is a classic home-cooked dish among the Chitrapur Saraswat Brahmins, on Indiaâ&#x20AC;&#x2122;s southwestern coast.

A RT D I R ECT I O N BY DAW N S I N KOWS K I; FO O D ST Y LI N G BY SA R A H CA R E Y; PRO P ST Y LI N G BY M EGA N H ED G PE T H; M A RT H A ST E WA RT C O L L ECT I O N EN A M EL E D CAST I RO N RO U N D CAS S ERO L E , I N N AV Y, FRO M $ 9 9, M ACYS .C O M

DELHI-STYLE GREEN BEANS WITH GINGER AND GREEN CHILES

Jaffrey cooks the beans until they are very tender, so theyâ&#x20AC;&#x2122;ll better absorb the spices.

ROASTED EGGPLANT AND T O M AT O E S

This light dish can be served at room temperature as a side dish or dip.

P O TAT O E S WITH SESAME SEEDS

She recommends serving these cumin-spiked potatoes with roasted meat.

STIR-FRIED CARROTS WITH COCONUT

Roasted urad dal gives the carrots a subtle, nutty flavor.

Traveling with your four-legged friend makes any adventure—including this hike through Boulder’s breathtaking Flatiron Mountains—infinitely better. For the right lodging, we suggest an Airbnb rental that welcomes pets. These accommodations are often bigger than a hotel room, and some even have a backyard.

TRIPS THAT TRANSPORT

103

N I C O LE FR ANZE N

Vacations have a way of flying by and fading from memory all too quickly. When planning your next getaway, make it truly count by building in an unforgettable experience or two. Cook with a local chef, throw a pot at a famous ceramics studio, learn to meditate, or get up close to wildlife in the African bush. Consider these ideas as a jumping-off point, and we promise youâ&#x20AC;&#x2122;ll bring home far more than a suntan and an airport souvenir.

AND TRANSFORM |

REPORTED BY JANE BROUGHTON, JAMIE FELDMAR, STIRLING KELSO, AND BROOKE PORTER KATZ

COOK WITH A LOCAL

Buenos Aires, Argentina Husband-and-wife team Veronica Tarragona, a travel planner, and Manuel Escalante Posse, a professional chef, run Tierra Negra Cooking Classes out of their home in Palermo Hollywood. Whip up empanadas—dough and two fillings—from scratch, served with llajua (a northern Argentinean hot sauce) and dulce de leche flan, then wash it all down with wines from Salta, Mendoza, and Patagonia. $70, tierranegragourmet.com.

TASTE SOUTH AMERICA

Chiang Mai, Thailand On a daylong advenMAKE ture with the Thai Farm PERFECT Cooking School, you’ll PAD THAI visit a local market, then head to the school’s own organic farm to prepare five dishes, including a curry, a stir-fry, and a noodle dish like pad Thai. $40, thaifarmcooking.com. Punta Gorda, Belize Set in the jungle, the RAISE THE luxury Belcampo Lodge, (CHOCOLATE) Belize grows 100 acres BAR of organic cacao trees. In a hands-on class, you’ll help transform the pods into chocolate using a conche machine, and temper it to make a sweet souvenir to take home—all while nibbling on samples while you work. $70, belcampobz.com. Paris, France Croissants, baguettes, macarons—sounds like BAKE UP A STORM heaven. La Cuisine Paris offers intensive twoand three-hour programs on mastering each of these quintessential French treats. If you can’t pick just one, take a general pastry lesson, which covers everything from éclairs to tatins. From $72, lacuisineparis.com.

DISPATCH FROM ITALY

“We dried the tomatoes outside, and they turned into an intense rubyred paste. Tasting it was almost like eating the sun. I’ve been in Italy a long time and have never seen anything like this.” —Elizabeth Minchilli, Rome-based author and tour guide, on the tomatopaste course at Anna Tasca Lanza Cooking Experience

DISPATCH FROM VIETNAM

“On a recent trip, a girlfriend and I hired a free student guide from the local university. It was a win-win: We spent the day exploring Ho Chi Minh City like locals, while our tour guide practiced her English.” —Jaspal Riyait, Living design director

ANDREA WYNER (DOORWAY); MOWIE KAY (CROISSANTS); LINDA PUGLIESE (TOMATOES); NICOLE FRANZEN (BRIDGE);

Sicilian Countryside During the three- and EMBRACE six-day workshops at YOUR INNER the storied Anna Tasca ITALIAN Lanza Cooking Experience, the founder’s daughter, Fabrizia, teaches leisurely lessons in her farmhouse kitchen. When you’re not making dishes like fried zucchini blossoms stuffed with ricotta and panelle (deep-fried chickpea fritters), you’ll be relaxing on the lush, rambling grounds. From $2,500 per person (includes classes and lodging), annatascalanza.com.

COURTESY OF BLOCK SHOP (PRINTMAKERS)

The view from Anna Tasca Lanza Cooking Experience in Sicily, where you’ll cook with tomatoes and other farm-fresh ingredients.

MAKE A MEMORY WITH YOUR HANDS

La Cuisine Paris, where you can master the croissant, is just steps from the Seine River.

Print With a Pro

Learn to Weave

Block Shop, Joshua Tree, California

WildCraft Studio School, Portland, Oregon & White Salmon, Washington

Sisters Hopie and Lily Stockman are known for their dyed scarves, which are hand-printed with carved wooden blocks in Bagru, India (above). About four times a year, they teach the method during Sunday seminars near California’s Joshua Tree National Park. Working outdoors at their 1952 homestead cabin, you’ll create a cotton bandanna and a silk scarf, from start (sketching designs) to finish (dipping them in indigo). $350; April 9, with additional fall dates TBA; blockshoptextiles.com. Work Some Wood Center for Furniture Craftsmanship, Rockport, Maine You don’t need to know how to use a lathe—or a bowl gouge, or a spindle—to take this one-week introduction to wood turning. By day, you’ll learn to transform cherry and maple into useful items like a mallet or a lidded container. At night, you’re free to explore the picturesque New England town. (Don’t miss dinner at 18 Central Oyster Bar & Grill in Rockport and, in nearby Camden, at Francine Bistro, from celebrated local chef Brian Hill.) From $770; July 3 to 7 and October 2 to 6; wood school.org.

These crafts centers are among the few places offering workshops in the traditional Coast Salish art form—from a master of weaving who helped preserve the twill-and-twined technique from near extinction, no less. They also bring in other Native American artists to lead basketry and beadworkweaving classes. From $150; March 18 and 19, April 1, May 20, and June 10 and 11; wildcraftstudio school.com. Throw a Pot The Clay Studio, Philadelphia If you’re inspired by the ancient pottery on view at the Philadelphia Museum of Art, sign up for the 14person introductory wheel workshops at this storied studio (est. 1974). You’ll learn the basics of making a form and complete two or three pieces, which the staff will glaze, fire, and ship home for you. Or live out your Ghost fantasies at a casual Date Night event. These happen three Fridays a month, and the fee includes beer, wine, and snacks. (You can play “Unchained Melody” in your head.) From $35, theclaystudio.org.

Elephants in Namibia. Left: A sunset game drive.

COME FACE-TO-FACE WITH FANTASTIC BEASTS African safaris vary wildly from country to country. Plan an adventure with this beginner’s guide.

South Africa Best for: Families and first-timers who want easy access to yearround game viewing (parks are within driving distance of Johannesburg and Cape Town). Why go: Almost guaranteed sightings of big cats, elephants, buffalos, rhinos, giraffes, zebras, and wild dogs are the norm in private reserves. Where to stay: &Beyond Ngala Safari Lodge, set in a 36,325-acre private reserve, recently reopened after a major makeover, with 21 expanded thatched cottages; new floor-to-ceiling windows mean even more chances to soak in the surroundings. From $522*, andbeyond.com.

Botswana Best for: Travelers who want to explore by land and water—and birders! It’s home to more than 550 recorded species. Why go: You’ll access some of Africa’s most pristine reserves (thanks to strictly enforced conservation regulations), as well as the Okavango Delta, one of the world’s largest inland delta systems. Where to stay: In northern Botswana’s private 320,000-acre Selinda Reserve, Great Plains Conservation offers a four-night adventure

that includes walking and canoeing (depending on water levels) and ends at the Selinda Explorers Camp. From $3,500 for four nights, all-inclusive, greatplains conservation.com. Kenya Best for: People who want to blend a thrilling safari with an education in Maasai culture. Why go: You can visit local villages and experience traditional music and dance. And during the annual migration between July and October, more than a million wildebeests cross the grassy plains. Where to stay: The 30 tented, glass-fronted suites of Angama Mara are perched a thousand feet above the Great Rift Valley floor on kopjes (small hills) made famous in Out of Africa. It’s a stunning base from which to see the remote stretches of the region. From $850*, angama.com.

Namibia Best for: Seekers of awe-inspiring wide-open spaces—and those willing to travel far afield to get to them. If you’ve already been on safari, this is an unforgettable follow-up.

Why go: To witness otherworldly landscapes, including some of the world’s highest dunes, at Sossusvlei. You’ll also spot desert-adapted wildlife, such as lions and rhinos. Where to stay: Little Ongava— set in a private game reserve of wooded plains as far as the eye can see—lives up to its name: It has just three suites, each with a plunge pool, viewing deck, and indoor/outdoor showers. From $883*, ongava.com.

Zimbabwe Best for: Adventurers hoping to avoid crowds and a high price tag—both achievable here, since the country is relatively new to the safari circuit. Why go: Varied experiences—including walking, canoeing, boating, game drives, and fishing—are possible, all overseen by some of Africa’s most qualified and experienced guides. Where to stay: Wilderness Safaris has rebuilt several of its ecofriendly camps within private concessions in Zimbabwe’s iconic national parks. Our pick: Linkwasha Camp, in Hwange National Park, where the main lounge area overlooks a giant watering hole. From $515*, wilderness-safaris.com. *Prices are per person, per night, all-inclusive.

DISPATCH FROM ALASKA

“A cruise was an ideal way to show my young boys the state’s majestic landscape and wildlife up close. One day at dawn, we sailed silently into a fjord and watched chunks of ice the size of buildings crashing into the water from a slowly melting glacier— an image that, hopefully, they’ll never forget.” — Jennie Tung, Living executive editor

AD RIAN GAUT/ TRU N K ARC H IVE (S U N S E T, E LE PHANT S); K E N KO C H E Y (S N O RK LE R )

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EXPLORE UNDER WATER Bonaire Coral has been protected around this Dutch Caribbean island since 1979, which explains why it’s one of the region’s best spots for scuba diving. There are 86 (yes, 86!) public sites— many of which you can swim to right from the shore—and topnotch outfitters like Dive Friends Bonaire (divefriendsbonaire .com). And its calm, crystal-clear waters are ideal for beginners.

A CLOSETO-HOME GEM

Kona, Hawaii With white-sand beaches, waterfalls, and three active volcanoes, the island of Hawaii is mainly known for what’s above the shore. But Kona, on the western coast, stands out for what swims beneath: vibrant reef fish and marine life like moray eels and manta rays, gliding among otherworldly lava formations. See it all on an excursion with Jack’s Diving Locker (jacksdivinglocker.com).

AN UNEXPECTED HAVEN

The Maldives Time is of the FOR essence if you’ve THE BUCKET dreamed of divLIST ing in this set of 26 atolls in the Indian Ocean. Sadly, warming temperatures and rising sea levels are slowly damaging the low-lying coral. Many resorts have protected house reefs to explore—including the new Soneva Jani (from $1,870 per night, soneva.com), where you’ll spot banded grouper, eagle rays, and parrot fish right off the beach—plus instructors to take you to nearby dive sites.

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DISPATCH FROM COLORADO

ERI K G O LD STEI N/O FFS E T (M O U NTAI N S); C O U RTE SY O F C O M O H OTEL S AN D RE S O RT S (SWI M M ER )

“A meditation practice is the best thing to travel with: It weighs nothing, can be taken anywhere, and lets you bring full attention to what’s in front of you. On a recent visit to a Colorado hot springs, I’d wake up in the morning, meditate, take a long soak, and then head to a delicious breakfast. My practice enhanced the feeling of the hot water on my skin, and helped me savor the taste of the fresh eggs on my plate.” — Ellie Burrows, cofounder of New York City’s Mndfl meditation studios

GET OFF THE GRID TreeHouse Point, Issaquah, Washington Given its rustic yet comfy cabins built right into a rainforest SLEEP canopy, it’s hard to believe this retreat is just 22 miles outside IN THE SKY of Seattle. Check out nearby hiking trails, sip your way through Woodinville wine country (where you can sample Bordeauxstyle reds), take an on-site yoga or tai chi class, or chill with a book in one of the six sky-high rooms, which are spread over the nearly fouracre property. From $290 per night (two-night minimum), treehousepoint.com.

Smith Fork Ranch, Crawford, Colorado Known for its luxury log cabins in the western Rockies, this ranch recently launched an overnight excursion to the remote Sink Creek campsite (altitude: 10,000 feet). After horseback riding there, you’ll enjoy a candlelit dinner of local beef and farm-fresh vegetables before drifting off in your roomy tent, which comes complete with a mattress and a cozy sleeping bag. $600 for a one-night excursion (June to mid-October); cabins from $1,015, allinclusive (three-night minimum); smithforkranch.com.

GET A ROCKY MOUNTAIN HIGH

FIND INNER PEACE Chill in an Exotic Oasis There are many ways to achieve serenity; for some, it takes indulging at a luxury wellness resort like Como Shambhala Estate (above). Set on the banks of the Ayung River near Ubud, Bali, the intimate property has a resident nutritionist and naturopath and offers programs in Ayurveda, stress management, and rejuvenation—each of which includes lengthy sessions in the ahh-inspiring spa. From $2,100 per person for three nights, comohotels.com. Be Here Now Spirit Rock Meditation Center, in West Marin County, is an ideal stop for an om moment on a coastalCalifornia road trip. With its weekly drop-in classes and affordable sliding-scale fees, the center makes learning to meditate easy and accessible for beginners. Themed A scenic mountain valley in Colorado.

The Ultimate Travelling Camp, Thiksey and Diskit, India Some people need to venture clear across the world to truly disESCAPE TO connect. This mobile camp caters to those explorers by setting INDIA up lavish safari-style tents (with four-poster beds and hot showers) in the villages of Thiksey and Diskit, in India’s Ladakh region, just over an hour-long flight from New Delhi. If the rugged landscape isn’t enough to give you a whole new perspective, the activities—visiting ancient monasteries, riding a double-humped Bactrian camel—will. Prices vary by camp. From $999 for three nights, all-inclusive (open May 15 to September 30), tutc.com.

courses ranging from two to seven hours are also available, covering everything from mindful eating to the Chinese practice of qigong. From $15, spiritrock.org.

Commune With Trees A hike in the woods feels rejuvenating, but did you know it’s also been linked to reducing stress and improving memory and cognition? That’s the theory behind the Japanese concept of forest bathing, or shinrin-yoku, which involves taking a guided, contemplative walk in nature while doing deepbreathing and mind-bodyawareness exercises. Experience it at Arizona’s L’Auberge de Sedona (lauberge.com); the Lodge at Woodloch (thelodgeatwoodloch .com), in Pennsylvania; Blackberry Farm (blackberryfarm.com), in Walland, Tennessee; Nova Scotia’s Trout Point Lodge (troutpoint.com); or— if an island is calling—Secret Bay (secretbay.dm), in Dominica.

GIVE BACK WHILE YOU GET AWAY Elevate Destinations (elevatedestinations.com) has been called the Warby Parker of travel: Every journey booked—whether it’s a foodie tour in Bolivia or a trek through Bhutan—enables an underserved group of children to visit an important site in their home country (Machu Picchu in Peru, for instance). History and architecture buffs will love Adventures in Preservation (adventuresinpreservation.org), which operates in the U.S. and Europe. Retreats include sleeping in a French chateau while helping to restore its 19th-century kitchen and chapel; or, in Virginia, you can excavate a 1600s plantation manor house. If you want to get your hands even dirtier, WWOOF (wwoof.net) places volunteers on organic farms, from olive groves in Greece to a vineyard in Patagonia. Guests typically live with families, cook what they pick, and linger over laid-back meals.

When you try to make the world’s best coffee, you end up making the world’s most thoughtful coffee.

To make great coffee, you cannot cut corners. It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world. That means we must give the best back too, caring at every step from seed to cup. Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced coffee 50 years in the making. Learn more at DLCoﬀee.com To shop Distant Lands Coffee, visit DLCoﬀeeStore.com

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T HE WORK BOOK Recipes From This Issue

Good Things PAGE 20

to medium-high and bring mixture to a boil, whisking occasionally. Remove from heat; stir into flour mixture just until combined. Stir in eggs and sour cream. 3. Divide batter evenly among cups, filling each two-thirds of the way. Bake, rotating once, until cupcakes spring back and a tester inserted in centers comes out clean, 16 to 18 minutes. Transfer tins to wire racks; let cool completely.

CHOCOLATE-STOUT CUPCAKES Active Time: 45 min. Total Time: 1 hr. 35 min. Makes: 24 These cupcakes can be frosted and stored in an airtight container in the refrigerator up to a day ahead. Decorate them with the hearts just before serving. 2 cups unbleached allpurpose flour 2 cups plus 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon kosher salt 2 sticks unsalted butter

⅓ cup unsweetened Dutchprocess cocoa powder 1 bottle (11.2 ounces) stout, such as Guinness (about 1⅓ cups) 2 large eggs, lightly beaten

¼ cup sour cream 1 lime 2 cups Cream-Cheese Frosting (recipe follows) 96 chocolate gold hearts (available at ohnuts.com)

1. Preheat oven to 375°. Line two standard 12-cup muffin tins with baking cups. In a large heatproof bowl, whisk together flour, 2 cups sugar, baking soda, and salt. 2. Melt butter in a saucepan over medium heat. Whisk in cocoa powder, then stout. Increase heat

4. Meanwhile, peel wide strips of lime zest with a vegetable peeler. Thinly slice zest into ⅛ -inch-wide strips. Coat strips in remaining 2 tablespoons sugar; cut into ½ -inch-long pieces. 5. Spread cupcakes with frosting. Top each with 4 gold hearts (to form a shamrock) and 1 piece of sugared lime zest (to make a stem). Serve.

CREAM-CHEESE FROSTING Active/Total Time: 10 min. Makes: About 4 cups 16 ounces cream cheese 1 stick unsalted butter, room temperature 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract

¼ teaspoon kosher salt Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners’ sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator up to 5 days.

A Whole Lot of Wholesome PAGE 82

Recipes reprinted from A New Way to Bake, copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs © 2017 by Jonathan Lovekin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

APPLE-CIDER DOUGHNUT CAKE Active Time: 20 min. Total Time: 2 hr. 35 min. Makes: One 10-inch cake If you love the apple-cider doughnuts often sold at farmers’ markets, you’ll love this cake! Baked in a Bundt pan, it’s essentially a giant cakey doughnut, made a little more wholesome with whole-wheat flour. A blend of olive oil and applesauce helps keep it moist. Bundt pans need to be generously buttered and floured so cakes don’t stick; use a pastry brush to be sure to get into all the crevices. 2 tablespoons unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup whole-wheat flour 1½ teaspoons baking powder 1½ teaspoons ground cinnamon

½ teaspoon baking soda ¾ teaspoon kosher salt 1¾ cups natural cane sugar 1 cup apple cider

¾ cup extra-virgin olive oil ¾ cup unsweetened applesauce 2 teaspoons pure vanilla extract 3 large eggs, room temperature

1. Preheat oven to 350°. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 ½ cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan. 2. Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining ¼ cup sugar and ½ teaspoon cinnamon. 3. Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.

BREAKFAST COOKIES Active Time: 25 min. Total Time: 1 hr. 5 min. Makes: About 28 Quick-cooking oats form the base of these tender cinnamon-spiced cookies. With buckwheat flour, millet, cashew butter, coconut oil, and fresh raspberries, the treats should keep you well fueled throughout the morning. Think of them as your breakfast bowl to go. 2 cups quick-cooking oats

½ cup buckwheat flour, such as Bob’s Red Mill

½ cup millet, such as Bob’s Red Mill

¾ teaspoon ground cinnamon 1 teaspoon baking soda

¾ teaspoon kosher salt

112 THE WORKBOOK

1 cup cashew butter

½ cup virgin coconut oil ¾ cup packed light-brown sugar 2 large eggs, room temperature 1 cup fresh raspberries Plain yogurt, for serving (optional)

1. Preheat oven to 375°. In a large bowl, whisk together oats, buckwheat flour, millet, cinnamon, baking soda, and salt. Line 2 baking sheets with parchment. 2. In a saucepan, heat cashew butter, coconut oil, and brown sugar over medium-low, stirring, just until smooth and combined. Pour over oat mixture; stir until incorporated. Let cool slightly. Stir in eggs, then fold in raspberries (it’s okay if they break apart slightly). 3. Scoop 2-tablespoon mounds of dough onto prepared baking sheets. Using your hands or the bottom of a glass, flatten each mound slightly. 4. Bake, rotating sheets halfway through, until cookies are light golden brown and set, 15 to 18 minutes. Transfer sheets to wire racks; let cool completely. Serve, with yogurt alongside. Cookies can be stored in an airtight container at room temperature up to 2 days.

CHOCOLATE BEET CAKE Active Time: 25 min. Total Time: 2 hr. 50 min. Makes: One 9-inch cake You won’t taste the puréed beets, but they make this cake extramoist and fudgy, even with the addition of whole-grain spelt flour. They also play up the cake’s full-bodied, not-too-sweet flavor. 4 medium beets (1½ pounds), trimmed, peeled, and cut into 2-inch chunks

¼ cup safflower oil, plus more for pan

Recipes

1 cup spelt flour, such as Bob’s Red Mill 1 cup unbleached allpurpose flour 1½ cups natural cane sugar

½ cup unsweetened Dutchprocess cocoa powder 1½ teaspoons baking soda

Place chocolate in a heatproof bowl. In a small saucepan, heat cream until just simmering. Pour cream over chocolate; let stand 10 minutes, then stir until smooth. Let stand, stirring occasionally, until thickened and spreadable, about 1 hour. Use immediately.

¾ teaspoon kosher salt 2 large eggs, room temperature

¾ cup warm water 1 teaspoon pure vanilla extract Chocolate-Ganache Frosting (recipe follows)

1. Place beets in a steamer basket set in a saucepan containing 2 inches of simmering water. Cover and steam until tender when pierced with a sharp knife, about 25 minutes. Let cool slightly, then purée in a food processor until smooth. 2. Preheat oven to 350°. Brush a 9-inch square or round cake pan with oil. Line bottom with parchment; brush parchment. In a large bowl, whisk together both flours, sugar, cocoa powder, baking soda, and salt. Whisk in eggs, water, oil, vanilla, and 1¼ cups beet purée (reserve remaining purée for another use, refrigerated in an airtight container up to 3 days). Pour batter into prepared pan. 3. Bake, rotating pan halfway through, until cake is set and a tester inserted in center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Invert cake onto rack; let cool completely. 4. Place cake on a cake plate and spread evenly with frosting. Cake can be stored, covered, at room temperature up to 2 days.

CHOCOLATE-GANACHE FROSTING Active Time: 5 min. Total Time: 1 hr. 10 min. Makes: ¾ cup 3 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

3. Bake, rotating sheets halfway through, until crisp and golden along edges, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely. Serve with cheese. Crisps can be stored in an airtight container at room temperature up to 5 days.

HUMMINGBIRD CAKE SWEET OAT-WALNUT CRISPS Active Time: 30 min. Total Time: 45 min. Makes: 2 dozen Think of these as cracker-like cookies that are sweet enough to serve with afternoon tea but hearty enough to spread with cheese. The versatile, unassuming crisps were a surprise favorite in the test kitchen. 1½ cups old-fashioned rolled oats 1 cup spelt flour, such as Bob’s Red Mill

¼ cup plus 2 tablespoons packed light-brown sugar

Active Time: 30 min. Total Time: 1 hr. 50 min. Makes: One 8-inch cake This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree’s flower buds. While it has no coconut flavor, it does bring a caramelized, almost savory complexity to baked goods. It’s perfect in a cake that’s plenty sweet (as well as moist), thanks to the fresh banana and pineapple.

¾ cup safflower oil, plus more for pans 3 cups unbleached allpurpose flour

½ teaspoon baking soda

2 cups coconut sugar, such as Bob’s Red Mill

½ teaspoon kosher salt

2 teaspoons baking powder

½ cup finely chopped walnuts ¼ cup flaxseeds 1 stick cold unsalted butter, cut into small pieces

¼ cup cold sour cream Soft-ripened cheese, such as Harbison or Brie, for serving (optional)

1. Preheat oven to 350°. In a bowl, toss together oats, flour, brown sugar, baking soda, salt, walnuts, and flaxseeds. Add butter; work in with your fingers or a pastry blender until small pea-size clumps form. Stir in sour cream just until combined. 2. Roll dough between two sheets of parchment into a 12 ½ -by12-inch rectangle, ⅛ inch thick. Using a sharp knife or a pizza wheel, cut into 4-by-1½ -inch rectangles. Transfer to parchmentlined baking sheets, about ½ inch apart; freeze 10 minutes.

1 teaspoon ground cinnamon

¾ teaspoon baking soda ¾ teaspoon kosher salt 3 large eggs, room temperature 1¾ cups mashed ripe bananas (from about 5 medium) 2 teaspoons pure vanilla extract 1 cup chopped fresh pineapple 1 cup pecans, finely chopped 1 cup unsweetened shredded coconut

½ cup large unsweetened coconut flakes 1 recipe Cream-Cheese Frosting (see recipe, page 111)

1. Preheat oven to 350°. Brush three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt. 2. In another bowl, whisk together eggs, oil, bananas, and

113 THE WORKBOOK

vanilla. Stir banana mixture into flour mixture just until combined (do not overmix). Fold in pineapple, pecans, and shredded coconut. (Batter will be thick.) Divide batter evenly among prepared pans; smooth tops with a spatula. 3. Bake, rotating pans halfway through, until a tester inserted in centers comes out clean, 20 to 25 minutes. Transfer pans to wire racks and let cool 20 minutes; reduce oven to 325°. Invert cakes onto racks; let cool completely. Meanwhile, spread coconut flakes out in a single layer on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes. 4. Place one cake on a cake plate, flat-side down. Spread about ¾ cup frosting evenly across top. Place a second cake, flat-side up, on top of first layer. Spread with another ¾ cup frosting. Place remaining cake, flat-side up, on top; spread remaining frosting evenly across top and sides of cake. Garnish with toasted coconut flakes. Refrigerate, uncovered, 30 minutes before serving. Cake can be stored, covered, in refrigerator up to 2 days; bring to room temperature before serving.

Recipes

2½ cups whole-wheat flour 1½ cups rye flour, such as Bob’s Red Mill 1¼ teaspoons baking soda 1½ teaspoons kosher salt 2 cups buttermilk

1. Preheat oven to 425°. In a bowl, whisk together both flours, baking soda, and salt. Pour in buttermilk and stir until just combined, then knead in bowl two or three times, until all of flour has been incorporated and a shaggy dough forms. 2. Form dough into a 6-inch disk. Transfer to a parchment-lined baking sheet. With a sharp knife or bench scraper, cut into 6 wedges, leaving them in place. 3. Bake, rotating sheet halfway through, until bread is firm and sounds hollow when tapped on bottom, about 35 minutes. Transfer to a wire rack set over a baking sheet; let cool slightly. Serve warm or room temperature. (Bread is best the day it’s made.)

Cooking Indian With a Master PAGE 96

Active Time: 1 hr. Total Time: 1 hr. 30 min. Serves: 4 This southern India–style chicken is ideal for entertaining. Let the coconut milk sit undisturbed until you’re ready to cook; then remove the thick layer of cream from the top to stir in at the end. 3 tablespoons whole coriander seeds

¼ teaspoon fenugreek seeds 2 teaspoons whole black peppercorns 6 tablespoons vegetable oil 1 teaspoon black mustard seeds 1 cinnamon stick (2 inches long) 3½ pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces 2 medium onions, cut into thin rings 5 cloves garlic, cut into thin slices 1 teaspoon peeled and finely grated fresh ginger (from a 1½ -inch piece) 1 tomato, finely chopped ( ¾ cup)

½ teaspoon ground turmeric ½ to 1 teaspoon cayenne pepper Kosher salt

IRISH-STYLE BROWN BREAD

1 tablespoon fresh lemon juice

Active Time: 15 min. Total Time: 50 min. Makes: One 6-inch loaf This humble loaf, which gets a small update with the addition of rye flour, is similar to the one you would find every day on the traditional Irish table, served with butter and jam, smoked salmon, or stew. In this version, the dough is cut into six wedges that are baked close together, so they form a loaf that’s easy to pull apart. If you prefer to make the loaf easier to slice, don’t cut through the dough—just use a sharp knife to make shallow slashes before baking.

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE (DAKSHINI MURGH)

1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai

Chicken With Roasted Coriander and Potatoes With Sesame Seeds recipes excerpted from Indian Cooking, by Madhur Jaffrey, copyright © 2002 Madhur Jaffrey, published by Barron’s Educational Series, Inc. All other recipes except Fresh Cilantro Chutney excerpted from Vegetarian India, by Madhur Jaffrey, copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

2 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, split lengthwise Plain Basmati Rice, Yogurt With Cucumber and Mint, and Fresh Cilantro Chutney (recipes follow), for serving

1. Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly

browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder. 2. Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done. 3. Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1½ teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices. 4. Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1½ cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes. 5. Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

PLAIN BASMATI RICE (SAADAY BASMATI CHAWAL) Active Time: 10 min. Total Time: 50 min. Serves: 4 This is the easiest way to cook basmati rice. Salt is generally not added, as it is meant to be eaten with well-seasoned food. 2 cups basmati rice

1. Wash rice in several changes of water; drain and put in a bowl. Cover generously with water

114 THE WORKBOOK

and let soak 30 minutes. Drain thoroughly. 2. Preheat oven to 325°. Bring 2¾ cups water to a boil in a heavy ovenproof pan with a tight-fitting lid. Add rice, stir, and bring back to a boil. Cover tightly (use a layer of foil between lid and pan, crinkling edges, if needed, to get a tight seal) and place in oven; bake 30 minutes. Remove and let rice stand, undisturbed, 10 minutes. Fluff up grains with a fork; serve. Rice can be stored in an airtight container in refrigerator up to 3 days.

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA) Active/Total Time: 10 min. Serves: 6 This cooling yogurt dish can be served with all Indian meals. It also makes an excellent snack.

½ teaspoon whole cumin seeds 1 container (1 pint) whole-milk yogurt (not Greek) Kosher salt and freshly ground black pepper 1 piece (5 inches) cucumber, peeled and coarsely grated 2 tablespoons finely chopped fresh mint

½ teaspoon cayenne pepper 1. In a small skillet over mediumhigh heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder. 2. Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

FRESH CILANTRO CHUTNEY Active/Total Time: 10 min. Serves: 6

½ teaspoon whole cumin seeds Kosher salt and freshly ground black pepper

Recipes

3 cups cilantro, coarsely chopped

½ to 1 fresh hot green chile, such as bird’s-eye, Indian long, or serrano, coarsely chopped 1½ tablespoons fresh lemon juice

1. In a small skillet over mediumhigh heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder. 2. Place ground cumin, ½ teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

TOOVAR DAL FROM THE CHITRAPUR SARASWAT BRAHMINS OF COASTAL KAN NADA (DALI SAAR) Active Time: 35 min. Total Time: 1 hr. 50 min. Serves: 4 Saar means “juice” or “juice-like,” so this dal tends to be very thin, and is meant to be eaten with rice. The cooking talents of brides used to be judged by their ability to make a simple dali saar. Oily toovar dal, which has been cleaned and oil-rinsed to preserve freshness, can be found at Indian groceries or kalustyans.com. This recipe doubles and even triples easily, and it’s well worth doing so, as you’ll want to have this around for more than one meal. In step 3, the spices should be in the oil just long enough to start popping and become fragrant: Too long and they’ll burn, so have everything on hand ahead of time. 1 cup plain or oily toovar dal, picked over

½ teaspoon ground turmeric Kosher salt

1 teaspoon whole black or brown mustard seeds 1 to 3 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, cut in half lengthwise (leaving stem ends intact) 1 dried hot red chile 3 to 4 cloves garlic, peeled and cut in half lengthwise 10 to 12 fresh curry leaves (available at Indian markets or ishipindian.com), lightly crushed

1. Place dal in a bowl; cover with water. If using oily dal, rub with hands to remove oil; if plain, just wash it. Pour out water. Repeat 5 or 6 times, or until water is mostly clear. Cover with water one more time; let soak 30 minutes. 2. Drain dal and transfer to a medium saucepan; add 3 cups water. Bring to a boil, skimming foam. Stir in turmeric. Reduce heat to low and simmer, partially covered, until tender, 30 to 40 minutes. Mash with a potato masher. Stir in ¾ teaspoon salt (or to taste), then about 1 cup water, until desired consistency is reached. Cook over mediumlow heat 5 minutes more. 3. Heat oil in a very small pan over medium-high; add asafetida. A few seconds later, add mustard seeds. As soon as they pop—a matter of seconds—add both chiles and garlic. Stir until garlic turns light brown on both sides. Add curry leaves (take care, as mixture will splatter) and stir once, then immediately tip contents of pan over dal. Cover to entrap aromas. Stir before serving. Toovar dal can be stored in an airtight container in refrigerator up to 3 days; reheat gently before serving.

DELHI-STYLE GREEN BEANS WITH GINGER AND GREEN CHILES (SEM KI SABZI)

2 tablespoons olive or peanut oil Generous pinch of ground asafetida (available at Indian markets or kalustyans.com)

Active/Total Time: 30 min. Serves: 4

Beans in India are generally fully cooked and rarely crisp. They absorb the spices much better this way. If you wish to steam the beans instead of parboiling them, do so for about 12 minutes. Kosher salt 1 pound green beans, trimmed and cut into 1-inch pieces 2 tablespoons olive or peanut oil Generous pinch of ground asafetida (available at Indian markets or kalustyans.com)

½ teaspoon whole cumin seeds 1 to 3 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, finely chopped 2 teaspoons peeled and finely chopped fresh ginger (from a 1-inch piece) 1 teaspoon ground coriander

1. Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain. 2. Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to mediumlow heat. 3. Add beans, ¾ teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.

ROASTED EGGPLANT AND TOMATOES (BAIGAN CHOKAH) Active Time: 25 min. Total Time: 1 hr. 10 min. Makes: 1¼ cups This chokah is often eaten with simple whole-grain flatbreads, such as chapatis, or rice. It can also be served as part of a meal in small, individual bowls. In India, the eggplant is roasted over a simple wood fire, or sometimes buried in very hot embers. The tomatoes are simply held over a wood fire with chimta (tongs)

R SVP

BYOB

Fancy. BUT NOT TOO Fancy. TM

117 THE WORKBOOK

until the skin blackens. Both vegetables are peeled, mashed together, and seasoned; that is all there is to it. The mustard oil used here gives the true flavor of eastern India, but is not essential. 1 pound slim, tender eggplants (about 4 Japanese or 2 Italian) 2 medium plum tomatoes (8 ounces) 1 to 2 fresh hot green chiles, such as bird’s-eye, Indian long, or serrano, finely chopped 4½ teaspoons peeled and minced shallot 2 teaspoons finely chopped fresh mint 2 tablespoons chopped cilantro 2 to 3 teaspoons fresh lime juice 3 teaspoons mustard oil or fruity, good-quality extravirgin olive oil Kosher salt and freshly ground black pepper

1. Preheat broiler, with rack in top third of oven. Line a rimmed baking sheet with foil. Use a fork to prick eggplants all over; prick tomatoes in a few places. Place both vegetables on prepared sheet and broil, turning occasionally, until charred all over and very soft, 15 to 20 minutes for tomatoes and slim eggplants, up to 40 minutes for larger eggplants. Remove as done and place in a sieve set over a bowl; let cool. 2. When cool enough to handle, peel eggplants and tomatoes. Remove and chop pulp finely; place in a bowl. Add chiles, shallot, mint, cilantro, lime juice,

Recipes

and 2 teaspoons mustard oil; season with salt and pepper. Mix and taste for balance of seasonings, adjusting as necessary. Refrigerate until ready to serve, or up to 2 days. 3. Put chokah in a serving bowl; drizzle remaining 1 teaspoon mustard oil over top. Serve cold or room temperature.

POTATOES WITH SESAME SEEDS (TIL KE ALOO) Active Time: 45 min. Total Time: 3 hr. 15 min. Serves: 6 Here is another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats. You can use leftover potatoes or cook them fresh; just be sure they’re completely cool before you start. 2 pounds russet or Yukon Gold potatoes (about 3) 6 tablespoons vegetable oil 2 teaspoons whole cumin seeds 2 teaspoons black mustard seeds 2 tablespoons sesame seeds Kosher salt

⅛ to ¼ teaspoon cayenne pepper 1 tablespoon fresh lemon juice

1. Place potatoes in a large pot; cover with water by 2 inches and bring to a boil. Reduce to a low boil and cook until just tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely, 2 to 4 hours. Peel and cut into ¾-inch cubes. 2. Heat oil in a large, heavy skillet (preferably cast iron or nonstick) over medium until shimmering.

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118 THE WORKBOOK

Recipes

Add cumin, mustard, and sesame seeds; as soon as they begin to pop—a matter of seconds—add potatoes. Cook, stirring occasionally, 5 minutes. 3. Add 2 teaspoons salt, cayenne, and lemon juice. Cook, stirring occasionally, until potatoes are golden brown in spots and heated through, 20 to 30 minutes more. Serve warm, or store in an airtight container in refrigerator up to 2 days.

STIR-FRIED CARROTS WITH COCONUT (CARROT PORIYAL)

be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. 1 tablespoon olive or peanut oil

½ teaspoon urad dal ½ teaspoon brown mustard seeds 2 dried hot red chiles, broken in half 5 medium carrots (about 12 ounces), peeled and cut into ⅓ -inch rounds (rounds halved, if large) 1 teaspoon peeled and finely grated fresh ginger (from a ½ -inch piece)

Active/Total Time: 20 min. Serves: 3 to 4

Kosher salt 3 tablespoons finely grated fresh or thawed frozen coconut

This simple dish complements most Indian meals. Leftovers can

2 tablespoons coarsely chopped cilantro

Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken—a matter of seconds— add carrots, ginger, and ½ teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.

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T H E

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

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B OX S E T

Trinket boxes, as these decorative little containers are known, possess a certain well-traveled charm. Whether exotic, like those inlaid with wood and Baltic mother-of-pearl (1), or campy, like a lacquered papiermâché boot (2), the novel designs have made them popular souvenirs since the 19th century. Luckily, they cost far less than a plane ticket: Domestic and imported pieces from the 1960s and ’70s, like a faux– Waterford crystal box (3) and a cast-iron turtle (4), can be found for as little as five dollars. These tiny vessels once lent glamour to the simple act of offering a cigarette (5) or dealing playing cards (6). Use them to stow jewelry, or just let them sit pretty on a coffee table, casting a worldly impression. PHOTOGRAPH BY CHELSEA CAVANAUGH | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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Martha - March 2017

Articles inside

Make Ahead

The Workbook

Beauty

twists

Counter Intelligence

Health

Birding

Martha’s Month

Tastemaker

The Find