Martha - April 2017 by Lawrence Ambrocio

MARTHA STEWART

Hop to It!

CLEAR OUT CLUTTER, CONQUER DUST

SPRING FRESH & FUN Chic! Chic!

SWEET IDEAS FOR EASTER

THE NEW WAY TO EAT HEALTHY

April 2017 $4.99 USA (CAN $5.99) marthastewart.com

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4 A P R I L 2 017

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

S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

1 APRIL FOOLS’ DAY

Nephew Carter’s birthday

Polish sterlingsilver pieces

Plant new fruit trees

Speak at FUSE Miami

Wash and set up garden furniture

Clean gutters

Wash and store heavy sweaters Go for a horseback ride

Weight training

Yoga

Cardio and core

Weight training

Nephew Charlie’s birthday

PASSOVER BEGINS AT SUNDOWN

Plant lettuces, carrots, turnips, and beets in the vegetable garden

Make Easter baskets for Jude and Truman

Pick earlyflowering bulbs for arrangements

GOOD FRIDAY

Decorate eggs with Jude and Truman (see page 106)

Weight training

Yoga

Cardio and core

Weight training

EASTER

Nephew Kirk’s birthday

PASSOVER ENDS

Niece Sophie’s birthday

Clean and organize pantry

EARTH DAY

Prune roses; remove any winterkill

TAX DAY

Receive leadership award from the Culinary Institute of America

Schedule spring maintenance for cars

Weight training

Yoga

Cardio and core

Weight training

Niece Kristina’s birthday

Fill birdbaths with water

Clean baseboards

Plant greenhousegrown lupine, delphinium, and columbine seedlings in the flower garden

Bring fresh eggs to the off ice

ARBOR DAY

Go for a horseback ride

Donate clothes to charity

Host annual Easter-egg hunt

Go for a hike

Weight training

Yoga

New season of Martha Stewart’s Cooking School premieres on PBS

Plant trees

Cardio and core

Weight training

“I always like to decorate the house with plants for Easter, and especially love the soft, delicate foliage of maidenhair ferns. To keep them looking their best, I cut them back after the holiday, and then again later in the fall.” —Martha HOW TO REJUVENATE MAIDENHAIR FERNS

Give these plants a radical haircut whenever they start to look tired and leggy (about two or three times a year). 1. With sharp garden scissors, remove foliage so only an inch of brown stem remains above the soil. Try not to remove any new growth.

2. Water (the soil should remain moist at all times) and place out of direct sunlight, which can burn the foliage. In a couple of months, the plant should look healthy and robust again.

PE TER AR D I TO

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before

after

#MNYBrows

Make Easter Bloom in a Snap.

Visit Rice Krispies on Pinterest for more fun and easy ideas.

HOW MANY WAYS CAN YOU

SNAP, CRACKLE, POP®? www.pinterest.com/ricekrispiesusa

7 A P R I L 2 017

THE NEW WAY TO EAT

NGOC MINH NGO

Twelve easy-to-follow principles for enjoying the foods you love and staying healthy for life.

100

112

BUZZ WORTHY

118

Two foodie friends use local ingredients and elements to create a holiday meal.

A beekeeper leads the charge to place hives in cities and help save these important insects.

Our A-to-Z guide to purging unwanted stuff like a pro.

FORAGING FOR AN EASTER FEAST

106 CHIC EGGS

Get cracking! Our fashion-inspired decorating ideas (think polka dots and preppy checks) will take your Easter eggs to haute new levels.

HOW TO GET RID OF ANYTHING

A sweet flock of baby chicks brought a big dose of cuteness to our shoot.

8 A P R I L 2 017

FROM MARTHA

Hanging Baskets

Our founder’s seasonspanning spin on the frontporch classic.

Film School: Our definitive guide to dusting. 43 Tastemaker

An Eye for Style: A top fashion editor shares her favorite things. 50

GOOD THINGS

Easter cookies for your little chicks, Passover ideas, and a clever hack for better bedside lighting.

The Essential: Raincoat

Chic slickers for this season—and beyond. 52 Editors’ Picks

Get Fresh: Must-haves for April. 57 Beauty

Super Naturals: Eco-picks for hair, face, and body. 60

Pets

Ground Rules: Keeping your pet safe in the garden. 64

DEPARTMENTS

Health

Martha’s Month 4

A Happy Medium: The justright amounts of sleep, screen time, and more. 66

Editor’s Letter 10 Out & About 12 The Workbook 124

Ask Martha

Field Notes 136

How to wash down pillows, rinse grains before cooking, and repair ceramics. 72

EVERYDAY FOOD

Perfecting the . . . Buttermilk Biscuit

GOOD LIVING

The ultimate recipe for flaky, tender crowd-pleasers. 79

The Palette: Bright Yellow + Celadon

The Tradition: Goldenrods

The fresh, sunny pairing energizes a room. 37 The Find: Canvas Shower Curtains

Crisp, cool designs and rings that add bling. 38

A food editor’s Easter family breakfast. 82

Collecting 140

What’s for Dinner?

Just Add Greens: Four meals that incorporate vegetables in fresh, tasty ways. 84 Healthy Appetite

Ready, Set, Blend!: Tricks for a star smoothie, plus the best blenders. 86 Sweets

No Flour, No Problem: A chiffon cake that’s perfect for Passover. 88

On the Cover Come on, get hoppy! Easter eggs take a cue from sweet Liberty of London prints. Photograph by Ngoc Minh Ngo. Created by Silke Stoddard and Tanya Graff.

J O H N D O L AN (H AN G I N G BAS K E T ); T ED CAVA N AU G H (S OA P S); PE T ER A R D I TO ( TOW EL S); A R M A N D O R A FA EL (B I S C U I TS); T H E M O R R I SO N S (R AI N C OAT )

The Well-Kept Home

GATHER

TOGETHER.

Easter is the perfect time to bring family and friends together to share a great meal. A traditional slow-smoked, handcrafted Spiral Ham from Smithﬁeld is just the right centerpiece for an occasion as special as this.

For recipes and more, visit smithﬁeld.com

10 E D I T O R’ S L E T T E R

IF HYGGE, THE DANISH TERM for making all things cozy, warm, and comforting, truly is a trend (and given the number of recent articles and books written on the subject, it is), then let’s just say I nailed it this past winter. After a long day, I loved nothing more than coming home, changing into something comfortable, and cooking something delicious. And before bed, all I wanted was a good read and a buttery-soft blanket (essentially the same things my 2-year-old requests). But now I’m ready for a new season, and there’s nothing like spring itself to put a spring back in one’s step. This issue, by design, is packed with ways to boost your health, improve your routines, streamline your home, and inspire your Easter and other upcoming holidays. So if you, like me, have wrapped your life in the equivalent of a tea cozy these past few months, get ready to shed some layers. Happy spring!

Elizabeth Graves Editor in Chief

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

50 True confession: I’m slightly obsessed with the powers of Mr. Clean Magic Erasers. Like my manicurist, who cuts up foam files to get more use out of them, I trim these and basically follow my kid around “erasing” wall scuffs. I’m glad to learn I’m not alone.

Weekend kicks? Check! Pale pink is the new neutral in these parts, and a portion of the proceeds of every sale of SeaVees sneakers goes to helping the California coastline.

106

“The New Way to Eat,” our health feature, removes the old rules about calories and carbs once and for all. Research shows that when you enjoy wholesome food, prepared flavorfully, the rest falls into place.

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

Even Easter eggs get all dressed up this year. We give a nod to classic fabric patterns— from the preppy to the pretty.

Speaking of enjoying good food, I will make this coconut chiffon cake with chocolate frosting over Easter weekend. It doesn’t contain flour, and thanks to a few other easy swaps, it’s kosher, too. Above all, it’s downright divine.

LI Z BA N FI EL D (P O RT R AIT ); PE T ER A R D ITO (M AG I C ER AS ER , S N E A K ER ); A R M A N D O R A FA EL (CA K E ); J O H N N Y M I L L ER (L AT T E ); N G O C M I N H N G O (EG G S)

HOP TO IT

DON’T WASH YOUR HAIR...

FUEL IT BECAUSE

12 A P R I L 2 017

Out & About

Where to go, what to see, and how to upgrade your April.

WHY NOT? GO FLY A KITE

Shoot the breeze at one of these sky-high festivals. Flights of Fancy Mega Kite Festival, April 15 Professionals strut their stuff on a local hilltop; amateurs are welcome, too.

@lambertfloralstudio

Color your world in shades of dusty pink, mauve, and apricot with a little help from San Francisco‒based Lambert Floral Studio. The plush Instagram portfolio, curated by founder and artistic director Sammy Go, features delicate blooms in soft heirloom colors—just like his minimalist arrangements—and is pure botanical bliss. Follow Us @marthastewart

The Santa Barbara Kite Festival, April 9 This seaside gathering draws hundreds for friendly competitions, like kitetail-chasing contests.

Santa Barbara, California; sbkitefest.net Dixie Power Kite Festival, April 22 Unspool some string, enjoy concessions, and play games, all to promote child literacy.

St. George, Utah; dixiepowerkite festival.com

ON THE ROAD ARTISTS ACROSS AMERICA

Get a fresh perspective at four exuberant spring museum shows. For the first time ever, Henri Matisse fans can see objects the modernist kept in his studios for inspiration—like Andalusian glassware and a Congolese mask—and then have fun spotting them in the famous works installed nearby. “Matisse in the Studio” will be on view in Boston, its only U.S. stop, until July 9. Museum of Fine Arts, Boston

Disappear into one of Yayoi Kusama’s dreamy light-filled infinity rooms at Washington, D.C.’s Hirshhorn Museum, on view until May 14.

kusama.si.edu

Soak up big, retro-bright portraits and landscapes in “Brand-New & Terrific: Alex Katz in the 1950s,” at the Cleveland Museum of Art.

clevelandart.org

mfa.org

Discover a picture-book artist who tells African stories in “Painter and Poet: the Wonderful World of Ashley Bryan,” at Atlanta’s High Museum of Art.

high.org

ON OUR BOOKSHELF

In the right hands, old classics can be new (and exciting) again. Joan Nathan’s King Solomon’s Table (Knopf) is filled with more than 170 ideas to give Passover standbys, like haroset and latkes, a global spin; in the cookbook, she gathers dishes from the Jewish diaspora that make delicious use of regional ingredients. Candy Is Magic (Ten Speed Press) reveals the simple tricks behind the all-natural confections at Quin, Jami Curl’s beloved shop in Portland, Oregon. Follow Curl’s step-by-step recipes to make your own treats, like Pinot Gris lollipops and honey-and-sea-salt marshmallows. If you’re more interested in mixing up your living room, take a cue from designer Julia Buckingham’s Modernique (Abrams), in which she combines traditional and contemporary furnishings with cool ease.

C O U RT ESY O F L A M B ERT FLO R A L ST U D I O (I N STAG R A M); PE T ER A R D ITO (B O O KS); I N T ER I O R W I T H A N E T R U S C A N VAS E, H EN R I M AT I S S E (FR EN C H , 18 6 9 – 19 5 4), 19 4 0, O I L O N CA N VAS, T H E C L E V EL A N D M U S EU M O F A RT, C L E V EL A N D. G I F T O F T H E H A N N A F U N D, C O U RT ESY O F T H E C L E V EL A N D M U S EU M O F ART © 20 17 S U C C ES S I O N H . M AT I S S E / A RT I STS R I G H TS S O C I E T Y ( A RS), N E W YO R K , C O U RT ESY O F T H E M U S EU M O F FI N E A RTS, B O STO N (M AT I S S E )

Lee’s Summit, Missouri; kitefest .mcckc.edu

IN OUR FEED

Maybe juiciness comes from MC Hammer’s juicy raindance.

Go to hammerraindance.com on your smart phone to see Hammer do his thing.

UNEXPLAINABLY JUICY

™

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 Senior Associate Art Director Laura Lutz Art Assistant Laura Formisano

DIGITAL Executive Digital Editor Deanne Kaczerski 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 Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Associate Editor Laura Rege Associate Editor Lauryn Tyrell Recipe Tester Lindsay Strand

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

PHOTO Director Dawn Sinkowski 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

ADVERTISING SALES

PRODUCTION, CIRCULATION & FINANCE

New York

Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Denny Vaske Senior Business Manager Beth Kohlhaas Advertising Business Manager Stephanie Rabbani General Manager, Digital Karla Jeffries

Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Director Taryn Guillermo Account Manager Taylor Theiss Ad Sales Coordinator 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 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 Revenue Officer Michael Brownstein

Executive Vice Presidents Branding & Marketing Partnerships Nancy Weber Chief Data & Insights Officer Alysia Borsa

Senior Vice Presidents Digital Platforms Matt Minoff Digital Sales Marc Rothschild Research Solutions Britta Cleveland

Vice Presidents

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

Group Publisher Stephen Bohlinger Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo 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)

PRINTED IN THE USA

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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Keurig, K-Cup, Keurig Hot, and K Logo are trademarks of Keurig Green Mountain, Inc. Used with permission.

F ROM MART HA

HAI R BY J OVI O FFIT TO; MAK EU P BY DAI SY SC HWART ZB ERG

Teach and Inspire

This steel conical basket from Kinsman Company (kinsmangarden .com) holds bluegray senecio and trailing Rhipsalis and comes with a sturdy chain.

Get the Hang of It Hanging baskets filled with colorful annuals can be beautiful, but they require constant attention and water. To put a smart and signature spin on the tradition, Martha goes for a modern mix of low-maintenance varieties to grace her porch all summer long. Here, she shares her advice on how to grow your own. PHOTOGRAPHS BY JOHN DOLAN

Hanging Baskets F ROM MART HA

A Fine Balance From left: After the last frost has passed, we hang the baskets on my front porch, where they thrive until we bring them inside in the fall; this past year we painted all the baskets (which came black) the same color as the house. A hot-pink Pseudorhipsalis ramulosa cascades down, beneath a tuft of a green fern.

RANDMA’S HANGING BASKETS were beautiful—cascades of fuchsias in bright pink and magenta; balls of vivid blue and purple lobelia; fluffy spheres of small flowering petunias in the newest hues of lavender and yellow; white-eyed Bacopa; soft begonias in myriad shades of red, peach, and cream; blackeyed Susan vine (Thunbergia alata); trailing pelargonium; geraniums; and even mounds of delicate sweet alyssum. These baskets were hung along the roof overhangs of wicker-furnished porches. They were watered and fed, and groomed and deadheaded daily to keep them vibrant and fresh. I always loved the look of these baskets, but long ago realized that my busy lifestyle does not allow me to care for them in the same way my grandma did. There were so many times when I was gone for a few days and the blooms and vines shriveled from lack of water. More often than not, this inattention would require me to replant the baskets and start over again.

I have now discovered the solution: Plant baskets with different, less thirsty breeds of plants—ones that don’t require such frequent care, will stay verdant despite a bit of benign neglect, and will elicit as many “oohs and aahs” and exclamations of pleasure as the most spectacular lobelia-packed globe. It may take a bit of research to discover the very best plants for your area, but I have found that succulents—senecios, trailing jades, burro’s tails, and echeverias—as well as Rhipsalis and staghorn ferns thrive in hanging baskets with minimal effort. Most of these varieties flourish with moderate feeding and watering, some judicious pruning, and, in the case of the staghorn ferns, a good spray bath every now and then. When selecting baskets, choose sturdy steel ones with strong chains (avoid any made out of plastic or flimsy wire, which can break), and line them first with beautiful moss, then with coconut coir, which will hold water and won’t rot like straw or wicker will. Follow the steps on the next page, and soon you too will have a low-fuss hanging garden that you can enjoy for years to come.

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Hanging Baskets F ROM MART HA

PLANTING HOW-TO

Experiment with your own combination of plants, or try Rhipsalis, sedums, staghorn ferns, and senecios, which all do well grown this way.

Prep your space Place an old towel in the base of a low, wide garden pot. This will help keep the round-bottomed wire basket steady while you’re planting.

Scoop in soil Add potting mix, leaving room for the plants (so it’s about two-thirds full). We use a blend especially made for containers that includes perlite, peat moss, vermiculite, and sand.

Line with moss Begin by filling the basket with sheet or sphagnum moss, green-side facing out. Be careful to cover the space fully, so there are no gaps or holes.

Add plants Pot up the basket with succulents, like this trailing jade (Kleinia petraea, also known as Senecio jacobsenii). Fill in with additional soil, as you would when planting a regular container.

Trim the basket liner Using sharp scissors or pruners, cut a coconutcoir liner to fit neatly inside the basket. You don’t want to see any of the liner over the top.

Hang Attach the chain, and place the basket in a bright location. Water thoroughly. When the threat of frost is gone, hang it outside in a sunny spot.

Like eggs

toast.

Chinet® Cut Crystal® goes together at your most memorable get-togethers.

PLATES, CUPS & CUTLERY

mychinet.com/cutcrystal

GOOD T H INGS Fresh Ideas to Elevate the Everyday

Stick on candy details before the icing dries.

CELEBRATE

A BUSHEL AND A PECK Which comes first, the chicken or the egg? Thatâ&#x20AC;&#x2122;s entirely up to you. Have little ones help decorate a few dozen of our lemon shortbread cookies with sanding sugar, sprinkles, mini chocolate chips, and candy. Then share them with your peeps at Easter dinnerâ&#x20AC;&#x201D;or any gathering you want to sweeten with these sure signs of spring. (Turn the page for instructions.) PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

Send some home with friends in parchmentlined reusable boxes. Paint the lids for a personal touch. Paper Mart Oval Poplar wooden box set, $32 for 18, papermart.com.

April GOOD T H I NG S

COOKIE HOW-TO

For the full recipe (which yields 3 dozen cookies), go to marthastewart.com/ easter-shortbread.

1. To create an egg shape, pinch one end of a 2½-inch-tall oval cookie cutter. Roll out dough; stamp out shapes. 2. Bake according to recipe, 13 to 15 minutes. For flatter cookies, tap sheets on counter halfway through baking and again afterward. Let cool on wire racks.

These longeared lovelies would also be adorable at a baby shower.

3. To make icing, stir together 3 cups confectioners’ sugar and 6 tablespoons fresh lemon juice. Add 1 to 2 drops yellow gel food coloring. Transfer to a small squeeze bottle. Outline cookies with icing ¼ inch from edges, then fill in centers.

4. Set up a candy bar and get creative. Let dry; store in an airtight container up to 5 days.

FOR THE CHICKS Dip an iced cookie in yellow fine sanding sugar. Dot jumbo candy sequins with icing; overlap to create feathers. Use orange sprinkles for feet, a candy heart for a beak, and upside-down mini chocolate chips for eyes.

FOR THE EGGS Lay orange or yellow sprinkles in a zigzag pattern halfway up an iced cookie. Sprinkle bottom with sanding sugar.

DIY STYLE

All Ears Some magicians pull rabbits out of hats; others conjure them from the linen closet. All you need to master this sweet place setting is a starched square napkin, a ribbon, and a hardboiled egg. Do a little sleight of hand (see our folding guide, below) and—presto, chango— you’ve whipped up a stylish Easter tabletop that lets guests know they’re somebunny special.

1. Fold a napkin into thirds.

GO FOR THE FOLD

We used a 20-by-20-inch dinner napkin for this origamiinspired idea, but a square lunch napkin works too, so long as it’s starched and ironed. Use a black paint marker to draw on eyes, a nose, and whiskers. Sferra Festival napkin, in Blush, $58 for 4, sferra.com. Canvas Home Dauville dinner plate, $35; and salad plate, in Platinum, $25, canvashomestore.com.

2. Fold lower corners up to meet in center, creating a paper-airplane shape. 2

3. Flip over napkin so seam faces table. Fold in outer edges to meet in center. 4. Place an egg on pointed tip, tie “ears” above it with ribbon, and nestle egg into place.

A DV E RTI S E ME N T QUICK

EASY

potato kale breakfast hash Want to prepare a delicious meal and save time? Combine frozen kale and hash browns; then top off with fried eggs. Use Chinet® Cut Crystal® products for an elegant touch and easy cleanup. Chinet® Cut Crystal® goes together at all your most memorable get-togethers. Serves 4 5 cups frozen, shredded hash browns 2 shallots, thinly sliced 4 cloves garlic, minced 1 tsp. paprika 1⁄ 2

tsp. salt, plus extra for seasoning

1⁄ 2

tsp. pepper, plus extra for seasoning

3 cups frozen kale, chopped 4 eggs Olive oil Cherry tomatoes (optional)

Preheat oven to 400°F. Prepare a baking sheet with cooking spray. Mix hash browns, shallots, garlic, paprika, salt, pepper and 2–3 tbsp. of olive oil in a large bowl. Spread mixture evenly on baking sheet and roast for 10 minutes. Remove from oven. Layer kale onto hash browns evenly, and roast for an additional 5 minutes. Remove from oven. Stir kale and hash browns together. Roast an additional 5 minutes or until kale is tender and hash browns are browned. In a separate nonstick skillet, warm 1 tbsp. olive oil over medium-low heat. Crack eggs into skillet and season with salt and pepper. Fry until cooked to your liking. Serve potato and kale hash on a Chinet® Cut Crystal® plate. Top with fried eggs, and add cherry tomatoes for garnish.

April GOOD T H I NG S SIP & REPEAT

Zappy Hour

The small dishes on your seder tray don’t have to match.

Our favorite April Fool’s Day pranks are as sweet as they are surprising. To wit: a cocktail rimmed with not sugar, but explosive Pop Rocks candy. To make the Fool’s Paradise, our faux cosmo, put 2 packets of the candy between sheets of parchment and lightly crush with a rolling pin or mallet. Moisten the rims of 2 chilled coupes with a lime wedge, then dip them into the Pop Rocks. Fill a shaker with ice. Add 3 ounces cold vodka, ¼ cup unsweetened pomegranate juice, 2 tablespoons fresh lime juice, and 1 ounce Cointreau, and shake well; divide between glasses. Say cheers, and wait for the sparks to fly.

PROVISIONS

Nice Spread! Salmon rillettes win the party-food triple crown— quick, easy, and delicious. And since they can easily be made kosher and are great on matzoh, they’re ideal for a seder. Sauté 1 cup chopped yellow onion in 2 tablespoons extravirgin olive oil over medium heat until golden. Let cool slightly; transfer to a food processor with 8 ounces (1½ cups) flaked hotsmoked salmon. (We like Ducktrap River of Maine brand, available at most grocery stores.) Add ¼ cup each chopped fresh dill and mayo, 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, and ½ teaspoon lemon zest. Pulse until just combined; serve. (Or store in refrigerator up to 3 days.)

Watermelon and strawberry Pop Rocks are unsuspicious shades of pink. EASY ENTERTAINING

Put Your Spin on It The great thing about lazy Susans is that they turn any meal into dinner and a show. If you don’t own one, don’t worry. You can make your own with the help of a spinning base. Just rest a round marble serving board (or even a serving platter) on top, deck it out with appetizers, and put it on a coffee table or sideboard. For a Passover seder, set it with the ceremonial foods, and guests can give it a whirl to reach every one with ease.

Copco nonskid cabinet turntable, 12", $8, bed bathand beyond.com.

Sur La Table round marble serving board, $30, sur latable.com.

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.

April GOOD T H I NG S

INSTANT UPGRADE

A Sight for Sore Eyes Your bedtime reading routine is about to get a lot brighter. Swap a dim table lamp for a pendant of your own design, with a custom dome (this one comes in six colors) and as jazzy a cord (choose from 36 hues!) as your boudoir can handle. Just anchor the power line to the wall by winding it around a pretty piece of hardware, then plug it in. VoilĂ ! Overhead lightingâ&#x20AC;&#x201D; no electrician required.

To corral the hanging cord, we wrapped it around this cleat in a figure-eight pattern.

MAKE IT YOURS

Go Nautical These sleek industrial prongs come in two handsome finishes. Anthropologie Streamline hooks, in Slate and Bronze, $16 each, anthropologie.com.

Color Cord Company Standard plug-in pendant light, in Polished Copper, $25; and Metal Dome Shade, in White, $60, colorcord .com. West Elm Burl nightstand, $399, westelm.com. Unison Himmeli Gray Matelasse coverlet, in Queen, $165; and standard sham, $40, unisonhome.com.

Go Mod A pair of bright wooden knobs can coordinate (or contrast) with the other colors you choose. Muuto Dots coat hooks, from $23 each, ylighting.com.

Fresh Raspberry-Lemon Cheesecake Bars Prep Time: 15 min. Total Time: 6 hours 5 min. (incl. refrigerating) Makes: 18 servings What You Need 2 1 6 3 1 4 4

cups graham cracker crumbs cup plus 2 Tbsp. sugar, divided Tbsp. butter, melted cups (12 oz.) raspberries, divided Tbsp. each zest and juice from 1 lemon pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened eggs

Make It HEAT oven to 325ยบF. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min. RESERVE 1/2 cup raspberries and 1 tsp. lemon zest for later use. BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust. BAKE 35 to 40 min. or until center is almost set. Cool completely. REFRIGERATE 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

April GOOD T H I NG S

CLUTTER CONTROL

Crate Idea

QUICK FIX

To keep a counterless bathroom’s most valuable real estate— the rim of a pedestal sink—looking clean, raise your gaze. We used suction hooks to stick a wire organizer directly onto the wall above. Clip-on name tags keep supplies separated, and the opengrid frame ensures that toothbrush handles stay dry and goop-free.

Keep Out, Kitty Your cat can hear you reasoning with her— she just chooses not to listen. Save your breath and try these tricks to convince her that your plants are not interchangeable with her litter box.

1 DEPLOY FRUIT Cats hate the smell of citrus. Add a few drops of orange essential oil (such as C.O. Bigelow’s; $9, bigelow chemists.com) to a spray bottle of water and spritz it on soil.

Lostine Wire Hold Everything, in Blue, $42, lostine .com. CB2 Infinity wall mirror, 24", $149, cb2.com.

2 CREATE A BARRIER Add a layer of small pinecones or pebbles to create an inhospitable texture that finicky felines won’t want to touch with their dainty little paws.

EASY ACCENT

Live herbs will dry as they hang.

Winner’s Circle The ancient Greeks and Romans sported leafy wreaths as symbols of power and victory. Our favorite use for them will make you feel like a champ, too: Hang one in the bathroom, where the shower’s steam will release their invigorating scent. We made ours from a single branch of seeded eucalyptus, secured with wire, but you could do the same with bunches of rosemary or bay laurel—the emperors’ favorite.

FEEL THIS FRESH FROM AM TO PM Always Daily Liners are so thin and absorbent they keep you feeling

CLEAN ALL DAY LONG.

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15% off + free shipping* *Enter code TMSAPR17 in your shopping cart. Shop with us online at thecompanystore.com or call 1-800-799-1399. Expires 5/30/17. Exclusions may apply, please see website for details.

Shown: LoftHome by The Company StoreÂŽ Graham Bedding, Gossamer Blanket, Pyramid Shelf System, Otis Lamp and Tempe Rug, thecompanystore.com.

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OUR AGING ROOMS At BelGioioso, cheesemaking is an art. Our American GranaÂŽ, an 18-month Extra Aged Parmesan, takes patience to produce. We deliberately choose not to cut corners and aging rooms are our commitment to traditional cheesemaking methods. By aging on natural wooden shelves, our Master Cheesemakers follow the proper steps to ensure what is best for this cheese. Available in the specialty cheese section in wedges and shredded cups.

Aging Room, BelGioioso Pulaski Plant, WI December 2016

belgioioso.com

GOOD L IVING Home, Style, Beauty, Health

the palette

BRIGHT YELLOW + CELADON With a few bold strokes, you can have sunshine on a cloudy day. Brighten your outlook with buttercup window trim, and soften interiors with serene sea-glass accessories—a pretty day, no matter the forecast. PHOTOGRAPH BY NGOC MINH NGO

EXPERT ADVICE

“A little yellow paint goes a long way,” says home editor Lorna Aragon, who suggests using a high-gloss finish on trim, doors, or furniture. Two yellows we love: Behr, in English Daisy, shown here (behr.com); and Farrow & Ball, in Babouche (us.farrow-ball.com).

THE DETAILS Benjamin Moore wall paint, in Simply White, benjaminmoore.com. CB2 Boho daybed, $1,199, cb2.com. Watercolor and Abstract pillows (far left and fourth from left), in Mineral Green, $39 each, wisteria.com. Rebecca Atwood Marble Stripe pillow, in Lagoon, $154, rebecca atwood.com . Kirsten Hecktermann pillows, in Lago and Lemon Yellow, from $140 each, ochre.net. Totem Home Moroccan Pom-Pom blanket, in White, $275, totemhome.com. Dash & Albert Aster Gold rug, from $104, dashandalbert.com.

Home GOOD L I V I NG

the find

CANVAS SHOWER CURTAINS For a stylish, liner-free setup in your bathroom, consider switching to a curtain sailing staple. We’re hooked on these new geometric designs and serene solids, which add a welcome splash of color. PHOTOGRAPHS BY CHRISTINA HOLMES TEXT BY ELYSE MOODY

FOUR SQUARE Narlai shower curtain, in Coyote, $198; and Acadia S hooks, in Brass, $52 for 12, quiettown home.com. Rectangular shower-curtain rod, in Polished Brass, from $140, signature hardware.com.

PUT A RING ON IT Finish classic-colored and striped curtains with hooks in equally chic textures— think rope, polished nickel, or gold.

Natural cotton duck shower curtain, $36, rejuvenation.com. Magnetic “rope” hooks, $5 for 12, bedbathand beyond.com.

Cotton duck shower curtain, in Blue Tick, from $35, vermontcountry store.com. Roller rings, 1.5", in Polished Nickel, $16 for 12, rejuvenation.com.

Cotton duck shower curtain, in Pink, from $15, signaturehardware .com. CHF Industries Kalamata hooks, in Gold, $20 for 12, bedbath andbeyond.com.

WIN $25,000!

Enter at marthastewart.com/Bathroom Reno for your chance to win $25,000 for a luxurious bathroom renovation! For details, see page 129.

THE DETAILS Martha Stewart Collection spa towel, in Frozen Pond, from $12, macys.com. Granada Tile Lille-25 tiles (on floor), $15 per sq. ft., granada tile.com. Jeffrey Court Fresh White Ceramic Field wall tiles, 3" by 6", $2 per sq. ft., home depot.com. Swahili Modern Dual Tone sisal basket, from $22, accompanyus.com.

Experience Comfort Reimagined

Peek

inside!

COMFORT THAT CRADLES, SUPPORTS & COOLS.

Experience the ﬁrst hybrid mattress that combines advanced coils with our Triple Action Gel Memory Foam for comfort from the best of both worlds. It’s comfort reimagined.

A truly unique combination. Learn more at serta.com

Enhance your comfort with our new Serta SleepGPS™ Sleeptracker® Technology and the Serta Motion Custom™ II Foundation. The combination offers: • Improved sleep through highly advanced sensor technology

• Enhanced luxury through a six level massage system and advanced lumbar support

• Increased ease with chargeable UBS ports and more

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

PRO P ST Y LI N G BY M I C H EL L E LO N G O

Grime gives plants grief, too. Even a thin layer can block sunlight and slow leaves from making the energy they need to stay healthy.

Dust, like taxes, is no fun to deal with, but equally inevitable. And now there’s even more reason to stay on top of it: According to a recent study by the Milken Institute School of Public Health at George Washington University, in Washington, D.C., dust isn’t made up of just lint, pollen, skin cells, and animal dander. That sniffle-inducing soot may also contain—hold onto your hand vac—45 potentially toxic chemicals, including TDCIPP (a flame retardant found in some furniture), the phthalate DEHP (in certain plastics, vinyl floors, and electronics), and phenols (used in some cleaning products). “These are all chemicals that have been associated with health problems, including cancer and centralnervous-system damage,” says Kenneth Spaeth, M.D., chief of occupational and environmental medicine for Northwell Health in Long Island, New York. His advice: “Minimize your exposure.” Try our streamlined approach and smart strategies, and you’ll have nothing left to sneeze at.

FILM SCHOOL Sadly, those tiny specks floating around your home were not created by magic fairies. Here’s what really makes up the grime that settles all over, well, everything, and how to give it the ultimate brush-off. PHOTOGRAPHS BY TED CAVANAUGH TEXT BY HALLIE LEVINE

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

Work top-down.

CLEAN-AIR ACTS

“If you start cleaning on the ground, you’ll stir up dust rather than get rid of it,” says New York City pro home stager Tori Toth. That’s why the best way to blast it is by vacuuming your ceiling and walls once a month. Work your way toward the floor using the dust-brush tool. If you have ceiling fans, defuzz them with a tube sock: Stretch it over each blade and pull it off, says Toth; then spritz the blades with a solution of three parts water and one part vinegar, and wipe dry with a microfiber cloth, which will grab teensy particles a regular rag would miss. To kill dust mites, toss socks and cloths in a super-hot wash cycle with a few teaspoons of vinegar.

Certain dust particles can be dangerous. Your best defense: Keep them out.

BE SMART ABOUT ELECTRONICS Cell phones, laptops, and TVs may put out toxic emissions like lead, phthalates, and flame retardants, which end up in dust. But some makers—Acer, Apple, LG, Lenovo, Microsoft, Nokia, Philips, Samsung, Sharp, SonyEricsson, and Toshiba— have phased out those chemicals, says Tasha Stoiber, Ph.D., a senior scientist at the Environmental Working Group, in Washington, D.C. Consider that when buying new electronic devices, and dust older ones at least once a week with a microfiber cloth.

Follow the seven-day rule. Keep plenty of those microfiber cloths on hand, because they’re perfect for polishing dressers, tables, and picture frames once a week (twice, if you have dust allergies), says Toth. The same goes for carpets, another dust magnet: Give them a pass at least weekly with your trusty vac— ideally one with a HEPA filter, so particles won’t escape back into the room. The soft-brush attachment will whisk blinds and curtains clean, and the carpet hose can squeeze into tight spots, like under large beds and behind heavy furniture.

GET SAVVY ABOUT FURNITURE

Baby your books.

Power-clean your plants.

While you build your digital library, your treasured paper one is forming a layer of lint. Try this tip from Toth three to four times a year: Vacuum the tops and spines with the soft-brush attachment, starting on the top shelf. Then slide books out three or four at a time and wipe the back of the bookshelf with a damp microfiber cloth to grab whatever’s lurking there.

Their leaves accumulate dust just like everything else in the house. Take them outside and spray each leaf with a blast of compressed air (yes, the can you keep by your keyboard), then wipe them down with a damp cloth, says Toth. This is a better option than spritzing with water, which can actually encourage mold growth.

Finish with the floor. Try a steeped solution.

Use the force. To remove dust from upholstered furniture, put on a rubber glove and rub it over the surface. “It will create static and pull out dust, hair, and fur,” says Boston-based green-cleaning coach Leslie Reichert. Then follow with a thorough hoovering with the upholstery tool.

If you’re in the market for a new sofa, pick one made without flame retardants, which manufacturers are no longer required by law to use, Stoiber says. Some brands advertise this; otherwise, ask. If you have an old chair or couch (from between 1970 and 2005) that’s made with foam, reupholster it, or consider swapping in new, retardantfree foam. At a minimum, make sure the cushion covers are intact, since exposed foam can leak chemicals more quickly.

A simple Lipton tea bag can help you gently condition dusty leather furniture, says Reichert. To renew shine, mix ½ cup olive oil with ¼ cup plain brewed black tea and ¼ cup white vinegar; shake well, then gently apply the mixture to leather couches and chairs with a microfiber cloth.

Mop weekly, and tackle lowto-the-ground details while you’re at it. Dryer sheets, which contain antistatic agents, are great for removing tenacious grime like pet hair from baseboards and corners, says Toth. They also create a static barrier that prevents dust from building back up quickly—so the job will be even easier next time.

USE GREEN CLEANING PRODUCTS Choose formulas with out irritants like bleach or ammonia, and avoid fragrances, which can contain phthalates. (Check ewg.org for safer options.)

“

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CRUNCHY WHEAT. FROSTED SWEET.

FEED YOUR INNER KID

Tastemaker G O O D L I V I NG 3

“You can dress up a plain white T-shirt with tuxedo pants, or dress it down with jeans.”

AN EYE FOR STYLE

SAMIRA NASR Fashion director, Elle magazine

“Red toes are my signature in summer.”

TAY LO R J E W E L L (P 0 RT R AIT ); PE TER A R D ITO (OT H ERS)

Her job entails traveling the globe attending fashion shows, scouting street looks, and creating stories that vibrate with energy. But this effortlessly cool editor, who cut her teeth working for fashion legend Grace Coddington, and says a career highlight was dressing her friend Tracee Ellis Ross for the 2016 Emmys, is most at home in jeans and a T-shirt. “I love practical clothes,” she says. From vintage Levi’s 517s to new lines like Khaite, denim is her constant, worn with heels by Pierre Hardy, Céline, and Gianvito Rossi—her weakness is white boots. “I’m addicted,” she says. “I even wear them in summer.” Although the busy mother of a 3-year-old spends her days putting together looks that ignite trends, her advice is timeless. “Stop worrying so much, and have more fun,” she says. And whenever possible, eat chocolate.

Tastemaker 6

G O O D L I V I NG

NASR’S PERSONAL STYLE

5 7

“Every mom would agree that the Magic Eraser is the greatest invention of all time.”

Mantra: “Tomboy in heels.” Work uniform: White T-shirt and jeans. Perfect-Fit T-shirt, 3, $24.50, jcrew.com. Khaite Vanessa jeans, in Vintage Black, 5, $340, theline.com. Hobby: Daydreaming. Jewelry: “A Tiffany signet ring I wear on my pinky, and a Sharon Alouf thumb ring. I never take them off.” Carryall: “I don’t have a work bag, but anything that doesn’t fit in my small purse goes into a canvas tote from BonTon.” Tote, 11, from $44, bonton.fr. Beauty MO: “Clean, moisturized skin is the best accessory.” Skin solution: “Biologique Recherche P50 lotion, because it evens out my skin.” 12, from $65, biologiquerecherche.us. Makeup staples: Le Volume de Chanel mascara, in Noir, 7, $32, chanel.com; and By Terry Baume de Rose lip balm, 8, $60, saks.com. Nail color: Nars nail polish, in Dovima, 16, $20, narscosmetics.com. Signature scent: Serge Lutens Féminité du Bois, a cedar-rose blend. 10, $135 for 50 ml, us.sergelutens.com. Mode of transport: Subway, 4. Travel accessory: “I always take a shawl.” Luna scarf, 2, $175, lemlem.com. Luggage: Rimowa Salsa cabin multiwheel, 13, $525, rimowa.com.

IN HER HOME Prized possession: “My pink velvet George Smith sofa.” On her table: “All of my porcelain dishes and serving pieces are made by my stepdad, ceramist Kayo O’Young.” Mug, 1, from $40, kayooyoung.com.

Every home should have: Good rugs. “We’re floor people. I never buy new ones; I prefer beautiful old things.” Stationery: Benneton Graveur correspondence cards, 14, from $64 for 10, benneton graveur.com. Secret weapon: Mr. Clean Magic Eraser, 9, from $1, mrclean.com.

IN HER KITCHEN Morning drink: Stumptown’s Hair Bender coffee, 6, $15 for 12 oz., stumptowncoffee.com. Breakfast: Avocado toast with an egg on top. Afternoon pick-me-up: “Chocolate, always chocolate—except no truffles or anything fancy.” Cadbury’s Dairy Milk bar, 15, from $1, target.com.

ON HER RADAR Cocktail: “I’m not much of a cocktail person unless it’s a Sazerac. I love a Sazerac!” Boutique shop: Other Times Vintage, in Bushwick, Brooklyn. Apps: 1stdibs, Soap.com, and the New York Times. Next read: This week’s New Yorker. Charity: Kageno, which helps impoverished communities through education, health care, income generation, and conservation. On her playlist: “Everything from hip-hop to jazz to ’80s rock, and a lot of Bob Marley, because he’s my son’s absolute favorite.” Favorite movies: Star Wars, Do the Right Thing, and “I really loved Moonlight.” Next thing to stream: Atlanta on FX. Favorite hotel: Plaza Athénée, in Paris. Where she wants to go next: Corsica.

Style

The Essential: Raincoat When you wake up to a downpour, look on the bright side and reach for a slicker you’re excited—not resigned—to wear. These smart options are destined to become classics, and they’ll help you weather any storm with style and charm. PHOTOGRAPHS BY THE MORRISONS TEXT BY MELISSA MILRAD GOLDSTEIN

IT’S A CINCH With its visor hood, scoop-back hem, and drawstring waist, this topper doesn’t skimp on the foulweather features. Hunter Original 3-layer parka, in Succulent Green, $425, us.hunter boots.com.

M A K EU P BY M OA N I L EE U S I N G H O U RG L AS S C O S M E T I C S; H AI R BY LI N H N G U Y EN AT K AT E RYA N I N C. FO R DAV I N ES

GOOD L I V I NG

Fresh Step® with the power of Febreze™ eliminates litter box odors so well, you might start wondering where your cat went.

Visit Freshstep.com for more games & rewards.

Style GOOD L I V I NG

RIGHT AS RAIN

This casual cropped style is light enough for nonstormy days, too.

Ever since Scotsman Charles Macintosh patented a waterproof fabric in 1823, rain macs have kept us dry and comfortable on dreary days. This spring, add a layer of personality to your gear with chic details, sweet colors, and flattering cuts.

1 HIGH SHINE

1 2 3 4 Pretty prints show through this jacket.

The yellow slicker gets updated with a leopard lining, shiny knob buttons, and a roomy hood. Jane Post Princess slicker with detachable hood, $325, nordstrom.com.

2 AHOY THERE Face springtime squalls in a breezy, nauticalinspired anorak. Barbour Stripe Trevose jacket, $349, bloomingdales.com.

3 SHEER GENIUS A tastefully translucent coat features meticulous tailoring, and its crisp black trim is playful and polished. YAM Bonpoint transparent waxed raincoat, $535, bonpoint.com. Hunter Original Core Moustache bubble umbrella, $60, us.hunterboots.com.

4 FIRST BLUSH Add a touch of softness to a cool, gray day with this universally flattering hue. Stutterheim Solna coat, in Pale Pink, $325, stutterheim.com/usa.

Hoping can’t keep your kids from using drugs. But you can. And we can help. We partner with parents and families to help keep teens from using drugs and alcohol. We provide families with free, science-based resources to help them deal with teen substance abuse, information about the ever-changing drug landscape, programs that help parents engage with their teens, guidance for counseling or treatment if they are in trouble, and support from families that have already faced this problem. We’re here to help. Let’s work together. Call our toll-free helpline, 1-855-DRUGFREE. Or visit us at drugfree.org.

Partnership is a nonproﬁt, 501(c)(3) charitable organization.

Editors’ Picks GOOD L I V I NG

Try New Accents

Seek Shelter Elegant, large, and— above all—sturdy, this bold red number from the Umbrella Shop stands up beautifully to April showers. $70, nalatanalata.com.

Build Strength Fortify weak, peeling nails with Spa Ritual Nourishing Vegan polish. This pale pastel is formaldehydefree and doesn’t require a base or topcoat. $12.50, sparitual.com.

Terrain’s soft cotton tea towels are a cost-effective way to breathe fresh life into your kitchen. $24 (floral print) and $20 (solid colors) each, shopterrain.com.

Hydrate in Style Pretty enough for the dinner table, this six-cup pitcher by Soma is made of BPA-free plastic, and its filter removes heavy metals and chlorine. $29, drinksoma.com.

WIN!

Hunt and Gather

For a chance to win some of our picks, go to win.marthastewart .com from April 8 to 12.

GET FRESH

The National Audubon Society guide helps ID mushrooms, while Shed’s dual-purpose knife slices through stems and brushes off dirt. Guide, $23; and knife, $28, healdsburg shed.com.

As the days get lighter and springtime hits the air, amp up your home and personal style with these finds. PHOTOGRAPHS BY PETER ARDITO

Swipe Right From shimmery neutrals to bright berries, Chanel ’s Rouge Coco glosses moisturize with coconut oil and deliver high shine without a hint of stickiness. $30 each, chanel.com.

Pack Smart Organize makeup or travel minis in this poppy-print waterresistant pouch from Bonpoint. $70, bonpoint.com.

Wax Poetic The talented floraldesign duo Putnam & Putnam has created five scented candles; Quicksand smells of geranium, cedar leaf, and grapefruit. $75, putnam flowers.com.

Walk This Way Kick aside your boots for these comfy canvas sneakers by SeaVees—a percentage of every sale goes to preserving the California shore. $88, seavees.com.

Make an Entrance Refresh your front door with a new hue by Farrow & Ball— from top, Radicchio, Arsenic, and Dayroom Yellow. They come in indoor formulations, too. $99 per gallon, us.farrow-ball.com.

Beauty GOOD L I V I NG

Super Naturals

Neutrogena Cleansing Bar, Fragrance-Free, $3, neutrogena.com.

Cleaning and greening up your beauty routine is no longer a sacrifice of scent, suds, or efficacy. Consider the eco-picks on these pages. They’re staff-tested and Mother Earth–approved.

Herbivore Pink Clay Gentle Cleansing Bar Soap, $12, herbivore botanicals.com.

PHOTOGRAPH BY TED CAVANAUGH TEXT BY MELISSA MILRAD GOLDSTEIN

Alaffia Coconut Good Soap, $6 for 3, at Whole Foods Markets.

The Body Shop Olive Soap, $5, thebody shop-usa.com.

Triple-milled soaps pass through a machine three times to thoroughly mix the ingredients and squeeze out extra moisture and air. The result is a longerlasting bar.

Dr. Bronner’s All-One Hemp Baby Unscented Pure-Castile Bar Soap, $4.75, drbronner.com.

SOAP STARS

Farmhouse Fresh Front Porch Punch Shea Butter Soap, $12, farmhouse freshgoods.com.

That trusty bar you grew up with isn’t just retro; it’s environmentally fail-safe. Made from alkali (aka lye) and oils, solid soaps are fully biodegradable, which means that when they go down the drain and into your local water source, they won’t pollute it. Bars also make great, leakproof travel companions, and often come in minimal, Earth-friendly paper or cardboard packaging that can be recycled. These six standouts scored points for their fresh, natural scents and rich lather.

“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.

Beauty GOOD L I V I NG

WHAT GREEN MEANS

HAIR & SKIN HEROES We whittled down these natural winners from dozens of entries. Each one is luxurious to use, smells great, and—hallelujah!—really performs.

Grown Alchemist Mandarin and Rosemary Leaf Body Cream, $67, david pirrotta.com.

Honest Beauty Beyond Hydrated shampoo and conditioner, $20 each, honest beauty.com.

SHAMPOO & CONDITIONER BODY LOTION Clean claims: No sulfates, no silicone (a chemical that provides “slip”), no parabens, no synthetic fragrances or dyes. A rave review: “Typically, sulfate-free shampoos don’t produce a lot of lather, but this citrusy formula still felt rich. Once my hair was conditioned and dried, I was pleasantly surprised by how light and bouncy it felt.”

Clean claims: Vegan, cruelty-free, sulfate-free, paraben-free. Packaged in bottles made from PET, a recyclable plastic. A rave review: “Texture is important. It can’t be thick or goopy, or take a long time to dry. This fresh-smelling cream absorbed and nourished my dry skin immediately.”

Barbar Eco 8000 blow dryer, $150, barbar hairtools.com.

Ren Bio Retinoid Anti-Ageing Cream, $65, sephora.com.

ANTI-AGING CREAM HAIR DRYER Clean claims: No synthetic fragrances or colors, silicone, mineral oil, or petrolatum (the last two are petrochemicals). A rave review: “No matter how dull or splotchy my skin looked at the end of the day, this calmed it on contact. After a few weeks, my face felt smoother and more supple, and the unevenness was gone.”

Clean claims: This 1,100-watt, ceramic-heated green machine provides the heat and power of an 1,800-watt but uses 40 percent less energy. A rave review: “It was really lightweight, and actually had more oomph than the much fancier (and more expensive) dryer I’ve used for years.”

Weleda Wild Rose Deodorant, $14, usa .weleda.com.

Ellis Brooklyn Rrose, $100, ellisbrooklyn .com.

DEODORANT

FRAGRANCE

Clean claims: Free of synthetic preservatives and fragrances.

Clean claims: Paraben- and phthalate-free; made from sustainably sourced fragrance oils. Has environmentally friendly packaging.

A rave review: “After developing a painful allergy to the conventional deodorant I had been using for years, I switched to a solid natural formula. I’d been skeptical about spray deodorants, but was thrilled that this one smelled great and lasted.”

A rave review: “Rose scents can be polarizing, but this mix of centifolia rose and Sicilian lemon is effervescent and uplifting. It’s modern and complex— not what you’d expect from a natural perfume.”

PE TER AR D I TO

The days of finding natural beauty goods only at the health-food store are ancient history. Today, ingredients like raw honey and coconut oil are mainstream, and it’s a cinch to get products free of questionable additions like sulfates (foaming agents), parabens (preservatives), and phthalates (chemicals that keep nail polish and hair spray pliable, among other uses). But beware of misleading lingo and labeling. A cream might claim to be “natural,” “nontoxic,” “clean,” or “safe,” but those terms are neither defined nor policed by the FDA (though the FTC did recently crack down on five companies making false claims of this nature). The designation “organic” is regulated by the USDA, but only with respect to the percentage of organically grown ingredients in the formula— not its safety or efficacy. To cut through the confusion, we used five hallmarks to determine what green products to test for this story: Plant-based ingredients should be high-performing and sustainably sourced. Formulations had to be cruelty-free, and packaging minimal, using recycled or reusable materials. And last, the production process had to be energyefficient, carbon neutral, or offset by wind credits. Some of these products tick off all the boxes; others an important few. (All this information should be available on a company’s website.) Regardless, rest easy. “You don’t need to be a fanatic,” says NYC dermatologist Cybele Fishman. “A few small things, like getting rid of sulfates, or having fewer preservatives in your products, make a difference in your regimen.”

Beauty GOOD L I V I NG

MUST-HAVE MAKEUP Chalky, streaky, dull—those are the old-school criticisms of natural cosmetics. But these next-generation picks, which easily won over our testers, are none of the above.

Vapour Organic Beauty Atmosphere Soft Focus Foundation, $50, beauty kind.us.

W3LL People Universalist Multi-Use Cream, $24, w3llpeople .com.

BLUSH Clean claims: Vegan, hypoallergenic, and Environmental Working Group–verified. A rave review: “This stick was super-easy to use and blended in easily. It was really pigmented but somehow looked moist and fresh. And it stayed! I was also impressed by the diverse shades.”

Ecco Bella Soft Eyeliner Pencil, $18, eccobella.com.

Physician’s Formula Organic Wear Mascara, $10, physicians formula.com.

EYELINER

MASCARA

Clean claims: Vegetable waxes in place of petroleum-based ones, biodegradable packaging, and reforestation initiatives. A rave review: “I haven’t lined my eyes in years because I’m concerned about having chemicals close to them. These were smooth and didn’t budge, even when my eyes teared up in the cold.”

Clean claims: Certified organic by Ecocert; contains rice protein and beeswax to thicken lashes. A rave review: “My eyes have a tendency to get really red when they’re irritated. No problems here. My lashes looked lovely and defined the day wore on.”

RMS Beauty

150

The average number of ingredients in your makeup, hair, skin, and oral-care products combined.

1,328

The number of chemicals the European Union bans from use in cosmetics. (Only 11 ingredients are restricted in the U.S.)

300

The number of times each day the word natural is searched on Skin Deep, the Environmental Working Group’s personal- care database (ewg.org ).

Burt’s Bees Lipstick, $9, burtsbees

LIPSTICK

asbestos), silicone, perfume, and parabens. A rave review: “To set makeup and absorb oil, this powder went on whisper-light and gave my skin a soft-focus, Instagram filter–like effect.”

The number of grooming products the typical woman uses each day, from toothpaste and shampoo to concealer and lip color.

FOUNDATION ingredients and 30 percent mineral pigments and essential oils. Formulas are waterless, so no preservatives are necessary. A rave review: “I have an extremely diff icult time matching my skin tone. But this blended easily without sitting in my pores or looking too visible.”

Facts & Figures

Clean claims: Made from beeswax and raspberryseed and moringa oils. Packaged in post-consumerrecycled plastic tubes. A rave review: “Just like a conventional lipstick, this had a smooth consistency, a great range of shades, and enough pigment to make an impact. It also worked as a stain when blotted with tissue.”

OUR GREEN EXPERTS Cybele Fishman, New York City dermatologist Tara Foley, owner of the “healthy beauty” emporium Follain (shopfollain.com) Tina Sigurdson, assistant general counsel for the Environmental Working Group, an industry watchdog

Jody Villecoo, quality-standards coordinator at Whole Foods Market

Pets GOOD L I V I NG leaves, pine needles, or untreated wood chips, Wismer suggests. And before you spread it, “look for any mushrooms and pick them out.” Compost with care. A big, stinky mess isn’t the only reason to keep your pet out of this backyard heap. “During decomposition, molds often develop that can be harmful to dogs,” says Wismer. Once compost is ready, it’s perfectly safe and makes a nourishing fertilizer for plants. Until then, house your pile in a shed, or surround it with chicken wire to keep nosy creatures out.

You’re not the only one who’s itching to play in the garden. Make sure it’s safe for your pets before you let them loose. TEXT BY EVELYN BATTAGLIA

WHEN PAWS MEET FLOWER BED,

your precious geraniums aren’t the only things in danger. Each year, the ASPCA Animal Poison Control Center gets nearly 14,000 calls about garden-related pet scares, says Tina Wismer, DVM, its medical director and a master gardener. You may think your furry friend won’t gnaw mulch or eat petals, but there’s a first for everything. (Wismer’s pup recently ate a plant after ignoring it for years—luckily, it was harmless.) Follow these steps to create a safer green space.

And now for some fun . . .

Plan wisely. “Educate yourself on what you plant,” says Michael Biehl, DVM, Ph.D., a clinical professor of toxicology at the University of Illinois College of Veterinary Medicine and faculty adviser for its Poisonous Plant Garden. More than 700 flowers, shrubs, vines, and trees can be poisonous to dogs and cats. That includes common favorites like azaleas, begonias, daffodils, and tulips; sago palms, oleander, and various lilies are particularly deadly. “Plants may go by different names in different parts of the country,” Biehl adds. “Keep the labels on

them, and learn their genus and species names.” (For a full list of frequently encountered plants with photos, visit aspca.org.) “And use common sense. Don’t plant oleander hedges around the fence if your dog likes to go there.” Remix your mulch. “Dogs are very odor-driven. If something smells good, they may want to taste it,” says Biehl. “Cats typically don’t do that.” Most felines turn up their nose at cocoa mulch, for example, but it can utterly seduce dogs. Like chocolate, it contains caffeine and theobromine, both poisonous to canines. Instead, use nontoxic shredded bark or

A surefire way to keep your pets out of your best bushes is to give them a personal patch. Sarah Hodgson, a certified dog trainer and the author of Modern Dog Parenting (St. Martin’s Griffin, 2016), suggests carving out pet-friendly play spaces. “I plant catnip and hang bird feeders (out of reach) in areas where I want my cats to

Fend off creepy-crawlies. There are plenty of natural ways to deter pests. Products made with neem oil and other plant oils are usually reliable; so is fighting bugs with more bugs. “Think about introducing beneficial insects, like ladybugs to kill aphids, or parasitic wasps to eat caterpillars,” Wismer says. “Pet-safe plants like basil and fennel can help, too.” That way, you and your gardening buddy can sit and stay as long as you like.

meander,” she says. For dogs, Hodgson suggests anchoring toys to a tree base or branch with rope for tussling or tug-of-war games, and staking out a sandbox or digging spot that can easily be covered with shredded bark or dirt. Bury a favorite toy or treat for your dog, and dig with her to show it’s okay.

K AI PE TERS/PL AI N PI CT U R E

GROUND RULES

Play keep-away. Some dogs and cats find all-natural fertilizer ingredients like bone meal, blood meal, feather meal, and poultry litter simply irresistible. Just a small helping of bone meal can cause constipation; a larger one can create a bowel obstruction that may require surgery. Make sure these products are out of reach, even when they’re in use. “I set pavers on top of the soil after applying bone meal to stop my dog from digging it up,” Wismer says. Or stick to risk-free fertilizers, like clippings or compost.

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

Health GOOD L I V I NG

A Happy Medium “Everything in moderation” is standard advice for how much to eat, drink, and even worry. But how much is really too much (or too little), when it comes right down to it? We went in search of healthy zones for everything from alcohol to sleep to screen time. PHOTOGRAPHS BY WILL ANDERSON TEXT BY NANCY RONES

Goldilocks was onto something—it’s smart to avoid extremes. But when you apply that to your habits, and not the temperature of porridge, the just-right option isn’t always obvious. Luckily, scientists are gaining insight into what’s optimal in your daily life and best for your well-being. These are the latest middle-of-theroad guidelines.

Generally speaking, if you drink, the less, the better for your health, says Tim Naimi, M.D., an alcohol epidemiologist at Boston Medical Center. But the research can send mixed messages. For every study that links alcohol to accidents and serious health concerns like breast cancer and liver disease, there seems to be another indicating that moderate use may help lower your stress level and reduce your risk of heart disease, stroke, and diabetes. Your best bet? Stick to one drink (a 12-ounce beer, 5-ounce glass of wine, or cocktail with 1.5 ounces of liquor) a day, per the federal dietary

CUT THE CORD

Like sugar and Champagne, technology is best enjoyed in small doses. New research shows we check our phones about 60 times a day, or every 15 minutes— at least twice as often as we should.

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 A N D AS S O C IAT ES

ALCOHOL

Health GOOD L I V I NG

guidelines. That way, you’ll lower your risk and reap some mild stress reduction. A few drinks in one night are fine every once in a while—just reserve those extra glasses for special occasions.

SLEEP Seven to eight hours of shuteye is sufficient for most adults. Get too little, and you hazard more than just a mid-meeting yawn. Staying up for 19 hours, according to a study published in Occupational & Environmental Medicine, can leave you as cognitively impaired as someone who is legally drunk; over time, lack of sleep can contribute to obesity and increase

cardiovascular risk. (Oversleeping can have similar negative effects.) That said, skimping one night to bingewatch This Is Us isn’t the end of the world. You might be less focused the next day, but your body will compensate for the debt by sleeping more deeply the next night or two, says Daniel Kay, Ph.D., a sleep researcher and assistant professor of psychology at Brigham Young University, in Provo, Utah. If late nights become routine, he suggests getting back on a normal schedule by setting your alarm for the same time each day, including weekends. The regular wake-ups will eventually reset your bedtime to an earlier hour, too.

EXERCISE If your idea of cardio is a brisk walk or an easygoing bike ride, try to log at least 30 minutes five days a week, says the American College of Sports Medicine. But if your happy place is a sweaty Spinning class or steep hiking trail, you can aim a little lower: 20 minutes three days a week meets the minimum. Research shows that hitting those marks can help protect you from heart disease, stroke, and type-2 diabetes, among other perks. And for once, being an overachiever isn’t necessarily a good thing, says N. Travis Triplett, Ph.D., a professor of exercise science at Appalachian State University, in Boone, North Carolina. Doubling up on cardio may benefit some people, but too much of any single type of exercise can lead to overuse injuries, such as pain and inflammation in joints and connective tissues.

CRASH COURSE

Log two and a half hours of moderate cardio a week and you’ll snooze more soundly, too. A 2011 study published in Mental Health and Physical Activity found that the risk of feeling overly sleepy during the day fell by 65 percent for men and women ages 18 to 85 who exercised at least that much.

(In other words, don’t be surprised if your new run-everyday habit leaves you with shin splints.) Instead, mix in weight training, stretching, or balanceimproving exercises like yoga on noncardio days, to multiply the payoff in a way that’s kinder to your body.

CAFFEINE If this is your crutch, congratulations: You probably don’t need to pull back. On average, each of us downs 165 milligrams of “liquid caffeine”—slightly less than the amount in a tall Starbucks dark-roast coffee— each day, according to a study in Food and Chemical Toxicology. That’s less than half of the 400 milligrams the FDA deems reasonable. (If you’re pregnant, cut that amount in half.) Some more points of reference: An eight-ounce cup of joe contains between 95 and 200 milligrams, compared with just 14 to 70 milligrams in the same amount of black tea; a 12-ounce soda has up to 55. If you ever feel jittery, dial down your intake; otherwise, bottoms up.

ANGER Letting off a little steam—in the right way—is definitely a good thing. Four factors determine whether a person’s bouts of anger are within a healthy range: frequency, duration, intensity, and outcome, says Howard Kassinove, Ph.D., director of the Institute for the Study and Treatment of Anger and Aggression at Hofstra University, in Hempstead, New York. The good kind happens only once in a while and doesn’t linger; it might involve raising your voice or even yelling,

Health

It only takes a second...

GOOD L I V I NG

but the tone isn’t so threatening that it pummels your relationships (not to mention your nerves and heart). “If you express anger too intensely or frequently, and it lasts weeks or months, or creates distance from friends and family, then you’re going over the edge,” says Kassinove. Should you feel yourself reaching a boiling point, the American Psychological Association suggests this: Breathe deeply, and slowly repeat a soothing word (like tranquil) to yourself; or try to mentally de-escalate the issue (such as thinking It’s just a temporary setback, rather than I’ll never get that chance again). That’ll help you cool down before anyone gets burned.

WORRY The goal isn’t to feel zero angst when faced with a challenge; that’s because a degree of anxiety can actually motivate you in productive ways. “Worry can be beneficial when it cues the brain to figure out how to prepare for or improve a stressful situation,” says Kate Sweeny, Ph.D., associate professor of psychology at the University of California, Riverside. “It drives you to get the job done.” However, worries that aren’t tied to specific plans, or that interfere with daily routines like sleep, tip into excess territory. According to the Anxiety and Depression Association of America, if you avoid social

situations out of fear, or have panic attacks, flashbacks, or nightmares about a past event, you should consider seeing a mental-health professional to help manage your worry level.

SCREEN TIME We check our phones—for texts, emails, and “likes”— about 60 times a day, or every 15 minutes while we’re awake, says a recent study by researchers at California State University, Dominguez Hills, of 217 subjects ranging in age from 20 to 65. That adds up to almost four hours of screen time, which may be twice as much as is good for us. “The amount is troubling, because it means it’s happening when people should be communicating with each other or paying attention,” says the study’s lead researcher, Larry D. Rosen, Ph.D., coauthor of The Distracted Mind: Ancient Brains in a High-Tech World (MIT Press, 2016). “Also, this distraction doesn’t allow us time to sit with our thoughts, which is when our brain comes up with creative ideas.” A more reasonable frequency, says Rosen, is 30 times a day, or every 30 minutes. To unplug, try setting no-phone zones at the dinner table, at the gym (leave it in your locker), and in bed.

SUN EXPOSURE Good luck finding a dermatologist who okays spending any time outdoors sans sunscreen. “Just a few minutes of exposure to ultraviolet sunlight, especially between 10 a.m. and 2 p.m., when rays are strongest, can damage skin cells, and if done repeatedly can contribute to

Health GOOD L I V I NG

increased risk of skin cancer and premature aging,” says Andrew F. Alexis, M.D., chairman of the department of dermatology at Mount Sinai St. Luke’s and Mount Sinai West, in New York City. Alexis suggests applying a minimum of SPF 15 before heading out. When you’re in the sun, reapply it every two hours; try to wear a hat and stay in the shade, too. If you’re concerned about getting enough vitamin D, experts advise taking oral supplements (600 to 800 IUs per day is

recommended) or eating at least two 3.5-ounce servings of fatty fish, like salmon or sardines, a week.

SUGAR Slow your (Tootsie) roll. Less than 10 percent of your daily calories should come from added sugar, which gets pumped into yogurt, juice, soda, and flavored coffee. That isn’t much at all: A single can of regular soda can blow your budget. Go overboard and you put yourself at risk for obesity, type-2 diabetes, and cardiovascular disease (CVD). In fact, a diet high in added sugar triples

the risk of death from CVD, says James J. DiNicolantonio, a cardiovascular research scientist at Saint Luke’s Mid America Heart Institute, in Kansas City, Missouri. That doesn’t mean you can’t eat a slice of your own birthday cake. But as a rule, make water your default drink, and budget for splurges by eating less sugar beforehand. Additional reporting by Claudia Bloom

Solid Standards While diets come and go (highprotein, low-fat, zero-carb), these guidelines are based on facts, not fads. And sodium is something we can all cut down on.

FATS They should make up about a third of your food. Limit the saturated kind (dairy, meat) to 10 percent, replacing it with polyunsaturated fats from nuts, fish, and vegetable oils.

PROTEIN Try to eat 50 grams a day. That’s about one three-ounce grilled chicken breast, a cup of quinoa, and a small container of Greek yogurt.

SODIUM Most of us eat about 3,400 milligrams per day, versus the ideal 1,500. Cook at home as often as possible to control the salt, and opt for low-sodium prepared foods.

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Ask Martha GOOD L I V I NG

Can I wash my down pillows and comforters?

—John Zuckerman, Toledo, Ohio

J O H N N Y M I L L ER

A: Yes. Clean down pillows in the washing machine every three to six months to remove bacteria and odors, and launder comforters only as needed, up to twice annually. (Each washing strips feathers of their natural oils, which causes them to lose their loft.) Dry both on the lowest heat setting—along with a clean tennis ball, to help evenly redistribute the feathers—and keep them even by fluffing daily when you make the bed. Between washings, air out down items, preferably outdoors on a clothesline, once or twice a year to keep them smelling fresh, and spot-treat small stains with mild dishwashing liquid and water.

ÂŠ2016 P&G

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

Why do I need to rinse grains before cooking them? —Laura Newberry, Wichita, Kan.

Q: The handle on my ceramic pitcher broke off. How do I fix it? —Tess Fillmore, Portland, Ore.

Barley

Farro

White Rice

A: Nonporous materials such as porcelain, stoneware, resin, and glass can be repaired using a fast-cure clear epoxy (such as PC Clear; $4 for 1 oz., amazon.com). You’ll only have a couple of minutes to set a broken piece once you apply the glue, so clean the vessel with denatured alcohol, have all your materials ready, and work quickly.

Apply the epoxy using a paper clip or pin. Brown Rice

Quinoa

A: In general, rinsing helps get rid of debris. It also strips away excess surface starch in long- and medium-grain rice that can make it clumpy when cooked, and removes a natural bitter-tasting chemical in quinoa. To thoroughly rinse rice and larger grains, cover them with cold water and swish with your hands; change the water and repeat until it’s mostly clear. Use the same technique for quinoa and millet, or just run water over them in a fine-mesh strainer. Buckwheat, barley, and farro should be soaked up to overnight before cooking to activate their nutrients and cut down on long cooking times.

Q: Is there a simple way to clean tile grout without using harsh chemicals? —Aisha Pullman, New Brunswick, N.J. A: Grout has pores that trap dirt, which becomes a magnet for mold and mildew in damp rooms. Avoid cleaners containing bleach and ammonia— they can erode grout and tile, and don’t get rid of deep-set mold. Instead, use a thick paste of three parts baking soda to one part water. Apply it directly on the grout, let it stand for 15 to 30 minutes, scrub with a toothbrush, and rinse.

Hold the broken piece in place with small pieces of modeling clay; let cure at least 1 hour.

LET US HELP YOU!

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

Scrape off any excess epoxy carefully with a razor blade; it should flake right off.

PH OTO G R A PH S BY PE T ER A R D ITO; I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

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E VE RYDAY FOOD Cook, Nourish, Enjoy

perfecting the . . .

Buttermilk Biscuit A just-baked biscuit is like a warm embrace to butter and jam, scrambled eggs, or whatever else you put between those flaky layers. Try this simple recipe, and spread some comfort and joy.

R EC I PES A N D FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGAN H ED G PE T H

PHOTOGRAPHS BY ARMANDO RAFAEL

Biscuits can be formed, loosely covered, and stored in the fridge the night before. Brush the tops with buttermilk just before baking.

April E V E RYDAY F OO D

GROCERY LIST UNBLEACHED ALL-PURPOSE FLOUR

+ SUGAR

+ BAKING POWDER

+ BAKING SODA

+ UNSALTED BUTTER + BUTTERMILK

Whisk dry ingredients.

Form dough.

In a large bowl, whisk together 3 cups flour, 1 tablespoon sugar, 1 teaspoon kosher salt, 2 ¼ teaspoons baking powder, and ¾ teaspoon baking soda for 30 seconds. Cut 1 stick plus 2 tablespoons cold butter into ½ -inch cubes; toss into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.

PUSH THE PETALS The flat, wide pieces of cold butter are one of the secrets to creating layers of dough. (Not overworking the dough is also key; see step 2.)

Slice and bake.

To keep things easy, form the dough on the same tray it’s baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake at 450° until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel–lined basket; cover to keep warm. Serve with butter and jam. Slowly drizzle 1 cup buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.

Buttermilk Basics This tangy cream— made from a combo of milk and lactic-acid bacteria—ensures incredibly soft biscuits with lots of layers. If you don’t have any on hand, use this hack: Stir 1 tablespoon lemon juice or white vinegar into 1 cup whole milk; let stand until curdled, about 5 minutes.

THE FRESH TEST

ROOM TO GROW After slicing the dough into individual biscuits, gently lift and separate them slightly, so they have space to expand as they bake.

Before you start baking, check if your leavening agents are still good. Sprinkle ¼ teaspoon baking soda over 2 teaspoons white vinegar, and 1 teaspoon baking powder over ⅓ cup hot water. Both should fizz vigorously. If they don’t, buy new containers.

NEXT LEVEL: THREE WAYS TO WORK A BISCUIT Mustard & Herb

For a savory kick, stir ⅓ cup chopped flat-leaf parsley leaves, 1 tablespoon chopped chives, and 2 teaspoons fresh thyme leaves into flour-butter mixture. Whisk 2 teaspoons Dijon mustard into buttermilk before adding to flour-butter mixture in step 2. Serve with more mustard and sliced ham.

Bacon & Cheddar

To take breakfast over the top, reduce salt to ½ teaspoon and butter to 1 stick in step 1. Whisk ¼ teaspoon freshly ground black pepper into dry ingredients. Stir 4 slices chopped cooked bacon and 1 cup (3 ounces) shredded sharp cheddar into flour-butter mixture; stir in buttermilk. Serve with butter and a fried egg.

Lemon & Poppy Seed

Pay homage to the scone by increasing sugar to 2 tablespoons in step 1. Whisk 2 teaspoons each poppy seeds and lemon zest into flour mixture before incorporating butter. Serve with sliced strawberries or strawberry jam and lightly sweetened whipped cream (whisk heavy cream with a spoonful of sugar to soft peaks).

Nutrition that’s truly delicious.

™

April E V E RYDAY F OO D

the tradition

GOLDENRODS For our deputy food editor, this Easter breakfast dish named for a yellow flower is a family custom that dates back generations— and a delicious way to use up leftover hard-boiled eggs. PHOTOGRAPH BY ARMANDO RAFAEL

If the béchamel gets too stiff before it’s slathered on the toast, just rewarm it over low heat.

CRUNCHY’S GOLDENRODS Active/Total Time: 30 min. Serves: 6

Creamy white gravy (or béchamel, if you’re not from the South) studded with chopped egg whites is spooned over buttered toast, then topped with crumbled yolks.

1. Melt 4 tablespoons unsalted butter in a medium saucepan over medium-high heat. Add ¼ cup unbleached allpurpose flour; whisk until nutty and golden, 1 to 2 minutes. Whisk in 3 cups whole milk; bring to a gentle boil, whisking constantly, until mixture thickens to consistency of gravy, 4 to 5 minutes. Remove from heat, season with kosher salt and freshly ground pepper, and cover to keep warm. 2. Cut 6 peeled hardboiled eggs in half. Remove yolks and press through a medium-mesh sieve, or mince them. Chop whites; stir into béchamel. Toast and butter 6 slices white sandwich bread. Divide béchamel mixture evenly among toasts; sprinkle evenly with yolks. Top with chopped chives, smoked paprika, and pepper. Serve immediately.

R EC I PE A N D FO O D ST Y L I N G BY G R EG LO F TS; PRO P ST Y L I N G BY M EGAN H ED G PE T H

“My maternal grandma, whom we affectionately called Crunchy, was a world-class home cook, and she instilled this passion in her six kids and numerous grandchildren. She began many food traditions, but my favorite is Easter-morning goldenrods, an old-school southern dish made with the dyed eggs we collected in the yard. Decades later, many of us in the family still make it each year in her honor. It’s a simple, humble recipe— just bread, white gravy, and eggs. But, as Crunchy would say, ‘the most important ingredient is love.’” —Greg Lofts

April E V E RYDAY F OO D

what’s for dinner?

JUST ADD GREENS While there’s nothing wrong with sautéing leafy vegetables and serving them on the side, incorporating them into a main dish is a brilliant alternative. In these recipes, arugula brightens a new twist on tuna casserole, crunchy kale chips stand in for croutons in soup, watercress punches up a Persianinspired rice dish, and spinach shines twice (as a salad and a purée) with pan-roasted chicken. PHOTOGRAPHS BY ARMANDO RAFAEL

R EC I PES BY SAR AH CA R E Y; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGAN H ED G PE T H

The pea-and-spinach purée makes a great dip for vegetables. Keep an extra batch in the fridge for midday snacking.

“This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin; cool spinach; and a creamy pea purée,” says Sarah Carey, editorial director of food.

Chicken With Herbed Pea PurĂŠe and Spinach

Orange Pork With Watercress Rice

Lentil Soup With Crispy Kale

One-Pan Creamy Tuna Pasta

Chicken With Herbed Pea Purée and Spinach

Orange Pork With Watercress Rice

Active Time: 30 min. Total Time: 35 min. Serves: 4

Active Time: 40 min. Total Time: 50 min. Serves: 4

Kosher salt and freshly ground pepper 1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving 3 tablespoons freshly grated Pecorino Romano

¼ cup extra-virgin olive oil ½ cup coarsely chopped cilantro 5 ounces baby spinach (4 packed cups) 4 bone-in, skin-on chicken thighs (1¼ pounds)

1. Preheat oven to 450°. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add ½ teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; purée. 2. Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and ½ teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes. 3. Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with purée, spinach, and lemon wedges.

1 cup jasmine rice Kosher salt and freshly ground pepper 3 cups coarsely chopped watercress, plus sprigs for serving 3 tablespoons safflower oil 1¼ pounds pork tenderloin, cut into ¾-inch pieces and patted dry

½ cup finely julienned peeled ginger (from a 2½-inch piece) 2 tablespoons minced garlic (from 4 to 6 cloves)

⅔ cup orange marmalade 2 tablespoons fish sauce, such as nam pla 3 tablespoons fresh lime juice

1. Bring rice, 1⅓ cups water, and ½ teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir. 2. Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.

Lentil Soup With Crispy Kale

One-Pan Creamy Tuna Pasta

Active Time: 35 min. Total Time: 1 hr. 10 min. Serves: 4

Active/Total Time: 25 min. Serves: 4

6 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons unsalted butter

1 small onion, finely chopped (1⅓ cups)

8 ounces cavatappi or other short spiral pasta

2 medium carrots, peeled and cut into ½-inch pieces (¾ cup) 12 ounces shiitake mushrooms, stemmed, half finely chopped, half cut into ¼-inch slices Kosher salt and freshly ground pepper 1½ teaspoons chile powder 1 tablespoon tomato paste

1¾ cups low-sodium chicken broth 1 cup thinly sliced shallots (from 3 to 4) Kosher salt and freshly ground pepper 1 pound asparagus, trimmed and cut into 1½-inch pieces (3 cups) 5 ounces baby arugula (4 packed cups)

1½ cups brown lentils (10 ounces)

½ cup freshly grated Parmesan, plus more for serving

1 teaspoon red-wine vinegar

½ teaspoon finely grated lemon zest, plus 4 teaspoons

1 bunch lacinato kale, ribs removed, cut into 2-inch pieces

1. Preheat oven to 450°. In a saucepan, heat 3 tablespoons oil over medium-high. Add onion, carrots, and chopped mushrooms; season with salt and pepper. Cook, stirring, until soft, 6 minutes. Add chile powder and tomato paste; cook 30 seconds. Stir in lentils and 6½ cups water. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are tender, 35 to 45 minutes. Stir in vinegar. 2. Meanwhile, toss sliced mushrooms with 1 tablespoon oil, and kale with 2 tablespoons oil. Season with salt and pepper. Spread mushrooms on one side of a rimmed baking sheet; roast 10 minutes. Flip. Add kale to other side; roast until both are crisp, about 8 minutes more. Serve soup topped with kale and mushrooms, and drizzled with more oil.

fresh juice 2 cans (5 ounces each) oil-packed tuna, drained Extra-virgin olive oil, for drizzling

1. Combine butter, pasta, broth, 2 cups water, and shallots in a large straight-sided skillet or stockpot; season with salt and pepper. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, until very al dente, about 5 minutes. 2. Stir in asparagus; cook until crisp-tender, 1 to 2 minutes. Add arugula, Parmesan, and lemon zest; stir to combine. Fold in tuna and lemon juice. Serve immediately, drizzled with oil and sprinkled with more pepper and Parmesan.

1 package (10 ounces) frozen peas

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April E V E RYDAY F OO D

MIX MASTERS healthy appetite

Ready, Set, Blend! With all due respect to juicing (and its many devotees), when it comes to drinking our fruits and vegetables, we do love a blender. This kitchen appliance not only ensures that ingredients retain their nutrients, it also preserves fiber, which can help lower cholesterol and glucose levels and aid digestion. To build a better, more colorful beverage, try these quick tips.

Two more reasons to appreciate blenders: They’re easy to clean, and they can handle dense ingredients like frozen berries and nuts. While the one in your cabinet will do the trick, these two—one simple, one super-deluxe—are ideal for smoothies.

PHOTOGRAPHS BY ARMANDO RAFAEL

Throw in whole peeled citrus. Many diseasefighting flavonoids are stored in its papery membranes.

Nutribullet The blades are inside a lid that screws into the base. Blend, flip over, and replace with the to-go top—then hit the ground running. From $80, nutribullet.com.

Sip on This Our refreshing recipe strikes a balance between sweet and vegetal—plus, it has the health benefits and zip of ginger. Put ¾ cup packed chopped romaine; 1 cup chopped cucumber; 1 cup peeled, chopped orange; 1½ cups chopped ripe pear; 1 tablespoon peeled, minced fresh ginger; and ¼ cup packed chopped kale in a blender with a pinch of kosher salt. Add 2 cups cold water; blend on high until smooth. Serve over ice.

Romaine is high in water content and adds vitamins and nutrients without overwhelming the flavor.

Assemble ingredients in the pitcher and refrigerate the night before. In the morning, press “on” for an instant breakfast.

Vitamix 5200 The Mercedes-Benz of blenders also crushes ice, makes nut milk, and pulses flour from grains. $500, vitamix.com.

R EC I PE BY L AU RY N T Y R EL L ; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGA N H ED G PE T H

Put down the peeler. Most of the health benefits of cucumbers (and pears, and apples) are found in the skins, says New York City–based nutritionist Bonnie Taub-Dix.

Use cold filtered water (rather than coconut water or juice). It keeps you hydrated without adding sugar.

FQ something awesome. Your new favorite snack isnâ&#x20AC;&#x2122;t just delicious; it helps increase organic farmland. Introducing new Kashi Chewy Nut Butter Bars made with creamy almond butter and chocolate FKXQNV %XW WKDWÂ·V QRW DOO Â³ WKH\Â·UH DOVR &HUWLÃ&#x20AC; HG Transitional. That means they are made with ingredients from farms in the process of transitioning to organic â&#x20AC;&#x201D; no easy task. In fact, less WKDQ RI IDUPODQG LQ WKH 8 6 LV FHUWLÃ&#x20AC; HG RUJDQLF So letâ&#x20AC;&#x2122;s do something about it. Every time you enjoy D SURGXFW ZLWK WKH &HUWLÃ&#x20AC; HG 7UDQVLWLRQDO VHDO youâ&#x20AC;&#x2122;re not only supporting farmers in transition, youâ&#x20AC;&#x2122;re also helping to increase that 1%.

April E V E RYDAY F OO D

The frosting should be pourable, like brownie batter. If it gets too thick, microwave it for 10 seconds at a time to thin it.

COCONUT CHIFFON CAKE WITH CHOCOLATE FROSTING Active Time: 35 min. Total Time: 2 hr. 25 min. Makes: One 10-inch cake

⅔ cup matzo cake meal ⅔ cup potato starch ½ teaspoon kosher salt 8 large eggs, separated, room temperature 1½ cups superfine sugar 1 vanilla bean, split and seeds scraped 6 tablespoons unrefined virgin coconut oil, melted

½ cup coconut milk 4 ounces bittersweet chocolate, chopped (¾ cup)

¾ cup unsweetened coconut flakes, 1. Preheat oven to 350°. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add ¾ cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining ¾ cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in onethird of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula. 2. Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.

sweets

NO FLOUR, NO PROBLEM Celebrate Passover with a chiffon cake so tender and airy, you’ll be tempted to make it year-round (even if you don’t observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter. PHOTOGRAPH BY ARMANDO RAFAEL

3. Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.

R EC I PE A N D FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGA N H ED G PE T H

toasted

D E L I M E AT S M A D E W I T H W H O L E B R E A S T C U T S O F C H I C K E N OR TURKEY AND PREMIUM CUTS OF BEEF OR HAM

The Must-Have Cookbook for Every Modern Baker Transform traditional baking to include better-for-you (and delicious) ingredients in these 130 foolproof recipes. POTTER Mar thastewar t.com

Download a recipe at PRH.com/MarthaBakes

APRIL PHOTOGRAPH BY DANA GALLAGHER

“Spring has come again. The earth is like a child who knows poems by heart.” —RAINER MARIA RILKE, SONNETS TO ORPHEUS (TRANS. EDWARD SNOW)

the

N E W WAY T O E AT Hint: It’s a lot like the old way to eat, but bolstered by decades of research. We’re talking about going back to a time before meals were broken into carbs and calories, when food was a source of energy, sustenance, and pleasure that kept your body going strong for a lifetime. These 12 principles put the focus back on whole, seasonal foods—and put happiness into every bite. PHOTOGRAPHS BY JOHNNY MILLER TEXT BY ELENI N. GAGE / RECIPES BY SHIRA BOCAR

93 Beans are in fact magical. They form a complete protein when eaten with rice and promote healthy gut flora so that good bacteria can thrive, says Dan Buettner, author of The Blue Zones (National Geographic, 2012), who studies aging in areas of the world where people often live to age 100 or more. “A cup a day may add three or four years to your life,” he says.

RICE-ANDBEAN SALAD BOWL WITH TAHINI SAUCE

01 EXPAND YOUR FOOD HORIZONS The first “rule” of eating is not to rule anything out completely, be it dairy, fat, or sweets. Instead, go for a wide variety of whole foods that you truly love, prepared in delicious ways. “The happiest, healthiest people in the world don’t diet,” says Darya Rose, a neuroscientist and author of Foodist (HarperOne, 2013). “Nothing is off-limits to them, so they eat in a lifeaffirming way.” Similarly, rather than counting calories at each meal, Kathie Madonna Swift, an integrative clinical nutritionist and coauthor of The Swift Diet (Avery, 2014), suggests filling your plate with nutritious, colorful foods. “At least half of the circle should be vegetables, a quarter protein, and the other quarter a starchy vegetable or grain, like quinoa or barley. In the middle, add in healthy fats like nuts and seeds.” For recipes, see page 124.

THE DETAILS: Hawkins New York Simple linen napkin, in Mint, $18, hawkinsnewyork.com.

02 / get satisfaction / Time and time again, studies have shown that when we eat what we want and slow down, turn off screens, and pay attention to tastes, smells, and textures, we feel sated long before overdoing it. Mindful eating feeds us emotionally, too, Swift says. “Time is a precious commodity, but we’ve got to rethink the conversation around food and bring soul nourishment, not just nutrition, back into it.” When you eat, take a break and break bread with a friend, coworker, or family.

This mouthwatering baked sweet potato is loaded with fiber and vitamin C.

ROASTED JAPANESE SWEET POTATO

/ let things simmer / Slow food is superpowered food. “When you cook vegetables gradually, their flavors are fully released,” says Buettner. Better yet, “watercooking methods—steaming, making soups and stews— preserve nutrients and don’t create glycation; when meat is cooked quickly at a high temperature, it produces toxins that increase inflammation in the body,” says Swift. So plug in a slow cooker, and if you grill often, marinate meat in an acid like vinegar or lime juice first: “It blunts production of some damaging molecules.”

04 BE SMART ABOUT STARCH Here’s a reason to rejoice: It turns out that eliminating carbs from your diet is actually a crime against nature. “Last year, researchers from the University of Oregon found a seventh taste bud on the tip of the tongue that’s a receptor for starch,” says John McDougall, an internist and author of The Healthiest Diet on the Planet (HarperOne, 2016). Your body craves it for a reason: Carbs are full of fiber and satisfying. “Historically, it was the primary source of food for all large, successful populations; they ate rice, potatoes, and wheat, among others,” McDougall says. Adds Buettner, “The longest-lived women are Okinawans, and about 60 percent of what they’ve consumed for about a third of their lives is sweet potatoes, a superfood.” So incorporate good, old-fashioned rice (bonus points for the brown kind, which has a lower glycemic index) or potatoes (but hold the fries) into meals, along with more exotic varieties, such as black rice (shown to have anti-inflammatory properties) or amaranth (rich in iron, calcium, and all the amino acids).

05 SEE SEAFOOD DIFFERENTLY Fish is the original smart food. “It’s full of B12 and nutrients related to brain health,” says Swift. But given concerns like high mercury levels in larger species and overfished oceans, veer away from big guys like tuna and swordfish, and think smaller, as in whole sardines, anchovies, herring, or these simply roasted Spanish mackerel. (When in doubt, check your choices against the Marine Stewardship Council website: msc.org.) For convenience, try tinned varieties, too. THE DETAILS: Hawkins New York large marble serving board, in Pink, $165, hawkinsnewyork.com.

06 / wine is fine / WHOLE ROASTED MACKEREL

If you uncork a bottle of vino now and then, there are some compelling reasons to continue. “The trick is to have it with a plantbased meal, because wine triples the uptake of certain nutrients, increasing the absorption of flavonoids,” says Buettner, who also found in his research that centenarians drink a glass or so a day, usually with friends. A dark-red varietal like Petite Sirah, Tannat, or Sagrantino is also high in the antioxidant anthocyanin.

07 GO FOR FULL-FAT

Do as the Mediterraneans do, and think of cheese not as a food group but as more of a condiment that intensifies a dish, as with shaved pecorino on pasta, or crumbled feta on a Greek salad.

If you don’t do well with dairy, skip it altogether (but you may want to take a daily calcium supplement). If you’re a fan, enjoy it at its richest and creamiest. “Look for milk from pastured cows that eat grass, and choose whole-milk products, whether cheese or yogurt,” says Swift. “The fat can be a source of valuable nutrients.” Rose goes further: “Science shows that cutting out the fat in dairy is not beneficial to us, and it takes a lot of processing [to remove it],” she says. “Plus, full-fat is more satisfying.”

Drizzle olive or nut oil onto steamed vegetables. These healthy fats help lower LDL (harmful) cholesterol, and they’re better for you uncooked. (Heating them can denature the good fats.)

STEAMED VEGETABLE SALAD WITH WALNUT OIL

08 FILL UP ON FIBER Yes, vegetables are brimming with antioxidants and vitamins. But the main reason to pile on fresh produce, says Swift, “is fiber. Ancestrally, we got 70 grams and up a day; today we get maybe 15.” The reality is that we need 25 to 38 grams a day. Fiber aids digestion and helps lower cholesterol, blood pressure, and inflammation. Go for local varieties when possible, and remember: “Foods that grow together taste good together,” she says. Which explains why tomatoes, eggplant, and basil make an amazing meal.

09 / finish strong / Before serving a simple side like this, add something that packs a wallop of satisfying flavor. Sprinkle on crunchy sea salt—if you cook at home, it’s a lot harder to OD on sodium just by seasoning to taste. McDougall uses sugar as an accent, too: “Sixteen calories’ worth on your oatmeal is nothing,” he says. Shower food with one herb today, a different one tomorrow. “Diversity is key,” says Swift. “Parsley, cilantro, and basil all help detox the body.” Another tasty trick, says Rose, is to “add an acid, like lemon or vinegar.”

A slice is nice at a celebration or as a post-dinner treat; Swift suggests enjoying dessert twice a week.

10 EAT SWEETS WITH INTENTION

For this recipe, go to martha stewart.com/chocolate-tart.

When it comes to dessert, zero-tolerance policies don’t work. “When we’re restricted, we have psychological mechanisms that tell us to rebound and overdo it,” says Rose. The solution? Just eat it! But do so mindfully, and occasionally. You want to indulge by design (a smallish slice of this chocolate tart, for instance), not in dessert in disguise. Case in point: “A fruity yogurt can have 22 grams of sugar, while an Original Glazed Krispy Kreme donut has 10,” says Rose. “You can be getting the equivalent of two donuts’ worth of sugar while thinking you’re eating healthfully.” And there’s a wonderful side effect to eating honest-to-goodness treats less frequently, Swift says. We stop craving them: “I can’t tell you how many people I’ve worked with who, once they’ve gone off really sweet sweets, say, ‘My gosh, this fruit tastes so sweet to me!’ Whereas before, it wouldn’t have done the trick.”

A RT D I R ECT I O N BY JAS PA L R I YAIT; ST Y L I N G BY TAN YA G R AFF

CHOCOLATEESPRESSO KAHLUA TART

12 / lock it in for life / Our favorite vehicle for turmeric is this Ayurvedicinspired golden latte, which is blended with ginger, cinnamon, honey, coconut oil, and unsweetened almond milk. For a cool fix, add a half-teaspoon of turmeric to a fruit or yogurt smoothie.

GOLDEN LATTE

11 TAKE THE SPICE ROUTE “Turmeric, ginger, cinnamon, cloves—they’re good for your brain and gut, and anti-inflammatory,” says Swift. They’re also full of antioxidants, delicious, and easy to incorporate into every dish, from morning oatmeal to soup to stir-fries. Turmeric in particular, which contains the anticarcinogenic compound curcumin, has been heating up studies lately. If possible, look for fresh turmeric root, which you can grate like ginger and sprinkle lightly onto sweet and savory dishes.

To eat well forever, not just for the moment, “focus on real food, and build habits around it,” Rose says. “Probably the most important one is to cook for yourself.” The next step is to figure out simple, good-foryou weekday meals that you enjoy enough to eat on the regular, and keep the fixings on hand. “If you nail breakfast and lunch daily, that’s a huge win,” says Rose. “Then if you cook dinner three or four nights a week and are fairly active, you’ll be healthier. It’s really hard to eat enough on a Saturday to undo all of that.”

spring loaded Clockwise from bottom left: Gallagher, a photographer, and Boswell, a food stylist and editor, before hosting their lunch. Easter eggs dyed with beets take on a romantic blush. Boswellâ&#x20AC;&#x2122;s daughter Sophie, 15, picks greens for the meal. Freshly gathered dandelion leaves wait to be dressed with olive oil and vinegar. Deviled eggs get one of two garnishes: grated beets and horseradish, or ramp pesto. Lush arrangements of lilacs, hyacinths, and lilies of the valley fill a tabletop.

EASTER FEAST

foraging for an

When longtime foodie friends DANA GALLAGHER and FRANCES BOSWELL host a springtime celebration in rural Connecticut, step one is to skip the formalities. Then they rustle up elegant seasonal dishes and centerpieces, using elements just plucked from the surrounding garden and fields.

photographs by DANA GALLAGHER text by CATHERINE HONG recipes by FRANCES BOSWELL

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THE MENU Dyed Deviled Eggs Farinata, Three Ways Forager’s Salad Shrimp and Clams à la Plancha With Garlicky Beans and Romesco Sauce Roasted Leg of Lamb With Asparagus and Herbs Rosy Rhubarb-Meringue Cake

ANDELIONS DON’T GET A LOT OF LOVE. Gardeners greet the homely yellow flowers with annoyance, if not weed killer. But when food stylist and editor Frances Boswell (above, left) and photographer Dana Gallagher spy the bright buds each spring, they think the same thing: Lunch! “Dandelion leaves make wonderful salad greens,” says Boswell. “They’re bitter, but in the most delicious way, like watercress.” It’s Easter weekend, and Boswell has invited Gallagher and her 9-year-old daughter, Imogen, up to her family’s house in West Cornwall, Connecticut, for a few days of cooking, eating, and egg-dyeing. One of the first things the two women do this morning is send their girls out to collect the jagged-edged greens from a nearby field. “The store is a half-hour drive from here,” says Boswell, who’s mom to Sophie, 15, and Plum, 12. “It’s so satisfying to find what you need in nature.” Friends and colleagues for more than two decades (and longtime contributors to this magazine), Boswell and Gallagher copublish a blog called Kitchen Repertoire, featuring Gallagher’s beautiful images of Boswell’s inspired recipes. “It reflects the way we live and cook, which is improvisationally,” says Gallagher. “We’ll change gears on a dime, depending on our mood or what’s at the market.” Which is not to say that their meals suffer from a lack of meticulous planning. Boswell has invited a half-dozen of her neighbors to join them for the weekend’s centerpiece Easter lunch, and the menu, featuring Spanish-accented shrimp and clams, garlicky beans, roasted lamb, and Ligurian-style savory chickpea pancakes called farinatas, is big on flavors and light on fussiness. “The lamb and the farinatas can be served at room temperature,” she explains. “And a handful of fresh herbs makes everything look prettier.” There is even time left over for the pair to join their girls in some egg-dyeing experimentation, using turmeric and beets. “It’s surprisingly easy,” says Gallagher, who usually relies on good old Paas. “The beets turn the eggs a gorgeous shade of pink—don’t get rid of them; use them to make a topping for the eggs.” But the biggest stunner of the day is dessert: a meringue cake heaped with freshrhubarb compote that is both beautiful and inspired—in other words, a classic Boswell-Gallagher collaboration.

earthly delights >>

Clockwise from top right: The hosts serve Spanish-style shrimp and clams with garlicky beans. Gallagherâ&#x20AC;&#x2122;s daughter, Imogen, and Boswellâ&#x20AC;&#x2122;s younger daughter, Plum, show off dandelion crowns. Crisp-edged farinatas (chickpea-flour pancakes) are topped with rainbow chard, ramps, and beets. Imogen plucks thyme leaves for the beans. For recipes, see page 125.

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seasonal stars

ART D I R ECT I O N BY DAW N S I N KOWS K I; ST Y LI N G BY TA N YA G R A FF; FO O D ST Y LI N G BY FR A N C ES B O SW EL L

Spring’s first rhubarb makes a gorgeous compote to spoon on top of the dessert, which a friend of Gallagher and Boswell dubbed “rosy rhubarbmeringue cake.” Opposite: Asparagus and spring onions accompany a butterflied leg of lamb, which Boswell roasts in three pieces to ensure that each is cooked to a perfect medium-rare.

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We’ve hatched a beautiful plan for Easter: Outfit eggs in designs that take a cue from classic yet cool fashion textiles. Whichever style or technique you choose—from intricate to as easy as dot-dot-dot—these beauties will put the thrill in the hunt.

PHOTOGRAPHS BY NGOC MINH NGO | TEXT BY PETRA GUGLIELMETTI | CREATED BY SILKE STODDARD & TANYA GRAFF

( TIP ) To make decorated eggs last beyond the season, blow them out first. For a quick tutorial, go to martha stewart.com/howblow-out-eggs.

GIVE THEM LIBERTY

To evoke Liberty of Londonâ&#x20AC;&#x2122;s sweet flowerscapes, all you need is tiny rubber stamps, chalk ink, and a steady hand. Gently roll a stamp along the eggâ&#x20AC;&#x2122;s contours; dry the area thoroughly with a hair dryer before starting another section. THE DETAILS: Hero Arts mounted rubber stamp mini tub set, in Flower Garden, $12, amazon.com. ColorBox Fluid chalk-ink pads, from $1.50 each, blitsy.com.

( TIP ) Acrylic and chalk paints are ideal for eggshells, because theyâ&#x20AC;&#x2122;re opaque and dry quickly on the unique texture.

DO THE POLKA

These dotty patterns are as fun to make as they are to wear. Spread acrylic paints on paper plates, dip in a foam dauber, and gently press on the punchy pattern. For a grade-A color scheme, mix metallic, pastel, and neon on multitone duck, quail, and chicken eggs. THE DETAILS: Martha Stewart Crafts dauber set, $7, homedepot.com.

109

GET FRILLY

Craft delicate eyelet-inspired beauties from inexpensive paper doilies (available in bulk online). The large duck egg gets its ruffles from overlapping cut-up scalloped strips, secured along the bottom edges with Glue Dots. To create the melted-on look of the little eggs, adhere smaller doily pieces to the shell using dĂŠcoupage glue. THE DETAILS: Glue Dots adhesives, $12 for 600, staples.com. Mod Podge dĂŠcoupage glue, $7, target.com.

CHECK IT OUT

Gingham, checks, stripes—like grass, they pop up everywhere in spring. To dress Easter eggs in men’s shirting, découpage fabric strips onto shells and trim, angle, smooth, and adjust as you go. Don’t drive yourself crazy over every bump or wrinkle— rumpled imperfection is what gives these guys their charm. THE DETAILS: The fabrics on these eggs, and throughout this story, are from bandjfabrics.com and nyelegant.com.

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A RT D I R ECT I O N BY JAS PA L R I YAIT

( TIP ) For even dyeing, first submerge eggs in a mixture of two to three tablespoons of white vinegar and one cup of water for a minute or two, then pat dry.

BUMP IT UP

In clothing, Swiss dots usually appear on sheer tulle or cotton (picture party dresses with floating overlays). We got the same ethereal effect by dyeing eggs in soft colors and adding tactile 3-D dots with fabric puffy paint. THE DETAILS: Batik egg dyes, in Rose, Sunflower, and Orange, $1.50 each, bestpysanky.com. McCormick food color & egg dye, in assorted colors, $3.75 for a set of 4, target.com. Tulip Dimensional Fabric Paint Mini Writers, in assorted colors, $16 for 30, michaels.com.

BUSY AS A . . . Best Bees employs more than 60 keepers across the country, who set up hives for homeowners and businesses. Here, founder Noah Wilson-Rich makes sure the insects are thriving and productive. To encourage more young people, especially women, who have been underrepresented in the field, he is promoting the hashtag #nextgenkeepers. Opposite: One of his hives in a community garden in Boston (best bees.com).

B U Z Z W O R T H Y

PHOTOGRAPHS BY

CHRISTINA HOLMES TEXT BY

MELISSA OZAWA RECIPES BY

GREG LOFTS

Bees play a much larger role in our lives than many people realize. From pollinating the produce we eat to providing key ingredients for medicine, these hard workers are crucial but struggling to survive: In recent years, we’ve lost nearly half of our honeybee colonies. Fortunately, one man is doing everything he can to save them. Read on for his call to action— plus three sweet (and savory) ways to celebrate honey.

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T H E

N E XT TI M E YO U B ITE I NTO AN APPLE O R S NAC K

on some almonds, thank a bee. “These little insects are the cornerstone of our entire food system,” says Noah Wilson-Rich, the founder and chief scientific officer of Best Bees, a beekeeping company in Boston, and the Bee Sanctuary, its sister nonprofit organization dedicated to research and advocacy. Not only are the winged creatures essential pollinators of fruits and vegetables, but they also provide wax for cosmetics, preservatives, and pharmaceuticals. Sadly, they’re also under serious threat around the world. In 2015, beekeepers in the U.S. lost a staggering 44 percent of their colonies due to agricultural chemicals, habitat loss, and disease from fungal, bacterial, and viral infections. “It’s unacceptable,” says Wilson-Rich, who became primarily interested in the western honeybee (Apis mellifera) as a premed student at Northeastern University, and switched gears to earn a Ph.D. in biology on bee immunology at Tufts University. His life’s work is to save them. Rather than studying why they are dying, Wilson-Rich and his team focus on where these bees are doing well and what they can do to keep them healthy. They’ve been surprised to discover that hives are more productive in cities than in the country, and theorize that the diversity of blooms in community gardens, urban parks, and even weed-filled empty lots gives bees the nutrition they need. The logical next step? Placing hives on city rooftops. To facilitate that, he works with governments to alter laws to allow urban beekeeping, as well as change public perception. “Food availability and cost can all be tied to the hive,” he says, adding that honeybees are not dangerous, nor do they transmit disease like mosquitoes. “They die when they sting, so they aren’t motivated to do so,” he explains. Best Bees now has outposts in 15 states, with hives on top of the Fairmont Copley Plaza hotel in Boston, the Exchange Building in Seattle, and the Wells Fargo Center in Denver. The company is full-service: A trained beekeeper delivers a hive, installs the bee colony, makes routine house calls, and even harvests honey for the client. The keeper then records data, like population counts and honey yield, on an app for scientists at its lab to analyze. “It comes full circle,” says Wilson-Rich, who has applied for a patent for “smart hives,” equipped with sensors that will record temperature and humidity and capture video, allowing for remote beekeeping and proactive troubleshooting. Additionally, through its sponsor-a-beehive program, anyone can help fund a beehive at a library, school, or community garden. Thanks to this fearless advocate, being part of the solution has never tasted so sweet.

ALL IN THE COLONY

1. Artist and fellow beekeeper Paige Mulhern, who heads the custom-hive shop, and Wilson-Rich in their Boston design studio. 2. In addition to Langstroth hives (classic boxes dating back to the 1850s) made by hand from American wood, Best Bees has decorated ones and offers an online service for designing your own. 3. Mulhern paints a custom beehive. 4. Wilson-Rich practices organic beekeepingâ&#x20AC;&#x201D;he doesnâ&#x20AC;&#x2122;t use chemicals or regularly give supplemental sugar to the bees in winter. 5. Each beehive produces an average of 10 pounds of honey a year for its client. 6. A bee sips nectar from zinnias on a rooftop garden in Boston, and in doing so gathers pollen on its legs, which will be transferred to the next flower.

6 5

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STIR IT UP

Said to be anti-inflammatory and aid in digestion, this fermented, immune-boosting tonic has an apple-cider-vinegar base and is loaded with herbs, chile peppers, and garlic, then sweetened with honey.

A RT D I R ECT I O N BY JAS PA L R I YAIT; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY TA N YA G R A FF

FIRE- CIDER TONIC

For recipes, see page 130.

SOY-HONE YGL A ZED A RC TIC CH A R WITH S AU TÃ&#x2030;ED B A BY BOK CHOY

WHISK IT IN

The salty-sweet magic of soy sauce and honey complements rich, buttery Arctic char, which is a milder fish than salmon; serve it with baby bok choy and rice for a healthy and quick dinner. (The fish is ready in just 15 minutes.)

HONE Y FL A N WITH CITRUS A ND KIWIFRUIT

TOP IT OFF

In this twist on a classic flan, raw, unfiltered honey and sugar sweeten a smooth, silky custard that brings out the tangy acids of clementine and pinkgrapefruit segments and kiwifruit.

HOW TO GET RID OF ANYTHING

Clothes Outgrown baby gear , old cell phones sunglasses Styrofoam peanuts you’re “saving are cluttering up your home, help is here. Our A-to-Z guide to shedding unwanted stuff goes way beyond putting it on the curb or in a landfill. Learn how to dispose, discard, and donate in a targeted and responsible way; save the ; and even make some money this

TEXT BY MICHELLE SHIH

ILLUSTRATIONS BY CLARE OWEN

ADDITIONAL REPORTING BY CLAIRE SULLIVAN

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A Air Conditioners

You’re not the only one who wants to replace that ancient, wheezing window unit. So does your utility company, since models made more than 10 years ago can hog energy. Whatever you do, don’t throw it out: The refrigerants are bad for the environment and need to be safely removed. Ask your utility company if it offers rebates for replacing your old A/Cs with Energy Star models. And check with your municipality and local solid-waste management company to find out how to recycle them; some cities will pick up from your curb.

BABY CLOTHES & GEAR . . .

BATTERIES . . .

Little ones grow up and out of things so quickly. Here are three ways to get everything from onesies to bouncy chairs into the right hands.

In most municipalities, you can throw out AA alkalines with your regular trash, but batteries are generally recyclable. Rechargeable, car, and most watch batteries should be brought to in-store and community recycling bins. For extra-good karma, drop off your regular alkalines at the same time.

SELL Take brand-name clothes that are less than two years old and in near-new condition to a consignment shop, which will split the proceeds with you. If you don’t want to wait to get paid, Once Upon a Child will offer you cash in hand, but you may receive less up front. For either route, items in less than tip-top shape won’t earn you much, or will get rejected outright (onceuponachild.com). DONATE For easy drop-offs across the U.S., see Donate in One Stop, page 123. Some other smart options: Loved Twice collect s infant clothing in sizes 0 to 12 months to give to low-income mothers as they leave the hospital. Locations are in California only; partner organizations collect mail-in donations (lovedtwice.org). Good+ Foundation collect s clothes and gear for infants and kids through age 14, plus maternity wear. It has drop-off locations (or will pick up for a fee) in L.A. and NYC, and the website lists sister organizations in a dozen other cities (goodplusfoundation .org). Most charities won’t take car seats for many reasons, including the difficulty of tracking recalls. If your seat has not been in an accident, was manufact ured less than six years ago, and hasn’t been recalled, check with local women’s shelters about donating.

BOOKS . . . Many public libraries and Friends of the Library accept donations for book sales, and Books for Soldiers sends paperbacks to members of the military (booksfor soldiers.com). Books for Africa sends reference books, textbooks, fict ion, and nonfict ion to st udents in Africa (booksforafrica.org). As a last resort, mildewy or stained paperbacks can usually be recycled with mixed paper. And the American Library Association has a fantast ic page with suggest ions for where to donate (libguides. ala.org/book-donations), including what to do with encyclopedias, which most places don’t take. Our favorite: Give one to a theater to use as a prop.

RECYCLE Facilities in some states accept car seats; visit recycle yourcarseat.org. If you’re done with a breast pump, the manufacturer Medela will take its models back for recycling; you pay postage and keep the plast ic tubing and other accessories (which you may be able to recycle normally).

C CELL PHONES & COMPUTERS

A refurbished rare Nokia mobile phone sold for more than a thousand dollars as a collector’s item, but you’d be surprised how much even a two-year-old phone or laptop is worth. If your gadget works and is of recent vintage, you can trade it in for decent money, gift cards, or rebates at Gazelle, Amazon, or Best Buy. Go to those sites and plug in your make, model, and other details to get an estimate. If it’s worthless, recycle it, but first back up your phone or computer, then wipe the memory clean (don’t just delete the files, because someone could use a data-recovery program to find personal information like passwords, medical information, and tax forms). The easiest places to donate or recycle them are Best Buy and Staples stores, and some Goodwill locations.

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FUR COATS . . . Put one on consignment in the fall at a local vintage store or furrier, or, if it’s less than 20 years old, try the online seller Buymyfur.com. (But unless it’s a name brand like Blackglama, or a natural color—not dyed—don’t expect to get much.) If Grandma had a taste for big cat or bear, selling is a no-go because of CITES (Convention on International Trade in Endangered Species). Donate by mail to Born Free USA from September through December; the fur will be reused as bedding for sick animals in animal sanctuaries (bornfreeusa.org).

Designer Clothes . . . Dozens of websites resell clothing—here’s how to choose. For ease, try Thred Up (thredup.com) or The RealReal (therealreal.com), which pick up or provide you with free shipping kits to send in your discards for sale online. Some users complain that the payout is low, so keep expect ations in check. To do some good, try Union & Fifth (unionand fifth.com), a nonprofit online consignment shop that donates 75 percent of the sale to the charity of your choice.

FURNITURE . . . First, figure out if your piece is worth anything. If you think it might sell for more than a thousand dollars, or you have multiple items, hire an appraiser to get an estimate; search for one by zip code using the American Society of Appraisers’ website (appraisers.org). If you have a valuable antique, sell it through a dealer or at auction. Otherwise, consider these online marketplaces, which generally work on commission: For high-end vintage pieces, try Chairish, which interior designers use to move extra inventory; the site is highly selective and therefore gets good traffic (chairish.com). NYC and D.C. residents can use AptDeco, which handles pickup and delivery (aptdeco.com), something that other options like Craigslist (craigslist.org) and Krrb (krrb.com) won’t. If your furniture is less valuable but in good shape, donate it (see Rugs, page 122, or Donate in One Stop, page 123).

Diapers . . . Junior had a growth spurt right after you bought a 100pack of size 3s—help! Many diaper banks prefer cash donations to act ual diapers themselves. But some cities have drop-off locations and even accept open packages. Email info@diaperbank network.org for locations; if there isn’t one near you, call a local women’s shelter.

E EXPIRED CANNED GOODS . . . If a can is dented, bulging, or leaking, compost or throw away the food and recycle the can. Otherwise, the contents are likely still edible long past the sell-by date. According to the USDA, low-acid goods like soups are fine for up to five years after.

EYEGLASSES . . . Donate old specs or shades to places that redistribute them overseas to those in need. Many Walmart stores with vision centers collect them to send to Lions Clubs; you can also mail them to New Eyes (new-eyes.org).

Gift Cards for Places You Never Go Aunt Mildred has had you pegged as a Forever 21 girl since high school, and you’ve got a stack of plastic to prove it. Trade it in for cash at sites like cardcash.com or cardpool.com, or go to your local Coinstar Exchange kiosk (but make sure it accepts the card you want to trade first; go to coinstar.com).

Income-Tax Returns

HALLOWEEN COSTUMES

When your daughter retires her Rey or Elsa getup, mail the clean, gently used costume to ’Ween Dream, which distributes to children living in poverty, with special needs or disabilities, or recovering from trauma, like a national disaster (weendream.org ).

If your filing cabinet is bursting with W-2 statements, Kelly Phillips Erb, a tax attorney in Chester County, Pennsylvania, who goes by “Taxgirl” online, can help. The general rule to remember is the statute of limitations, which is three years, Erb says, ”unless you’re a cheater, as I joke to my clients.” But seriously, fraud or underreporting income by 25 percent or more means you’re open to audit for longer. Here’s the 411 on your 1040s and other important docs.

Federal income taxes: Most people need to keep only the past three years on hand. You can even keep papers electronically, as long as they’re legible and accessible, so that you can supply them all in an organized fashion to the IRS if necessary. (For state and local taxes, the statute of limitations varies.) Stocks and mutual funds: For tax purposes, keep records that show the initial sale price and adjustments for as long as you own that stock and up until three years past the day you sell, gift, or donate it. If you don’t, the IRS may assume your purchase price was zero and charge capital gains on the full amount, instead of just what you

earned. The good news: You only need to keep the year-end statement from your brokerage house, Erb suggests, not the updates in between, as long as it contains all purchases, sales, and income earned. Real-estate records: Keep original purchase information and receipts for upgrades and renovations for as long as you own a property. Medical receipts: Most people don’t need to keep these for tax reasons. Unless you itemize your taxes and also spend more than 10 percent of your adjusted gross income on medical expenditures, you can’t deduct these expenses.

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L Lightbulbs

JEWEL CASES FOR CD S . . . So you’ve finally consolidated your college-era music in a binder. Technically, you can recycle the hard clear cases with the rest of your plastics. But if you think you’ll ever want to sell those ’90s gems (see Videotapes, page 123), keep the cases, along with the

JEWELRY . . . If your trinkets and watches are worth something, check out True Facet, a site where you can either list pieces for sale or they’ll be sold for you on consignment— the company sends you a mailing label and takes care of photography and shipping (truefacet .com). Alternatively, you can donate gems and gold to charities like the Christian organization Samaritan’s Purse (samaritanspurse.org) or most of the big charities (see Donate in One Stop, page 123). Just make sure to get your pieces appraised according to IRS rules if you itemize deductions.

How many people does it take to change a lightbulb? One very resourceful one. CFLs (compact fluorescents) and other fluorescent bulbs contain small amounts of mercury, so it’s best to recycle them. Lots of hardware stores, including many Home Depot and IKEA stores, have drop-off areas. Since some can accept only certain types of bulbs, check before you bring. Otherwise, look into your local household hazardouswaste policies: Most municipalities have periodic collection days. Incandescent, LED, and halogen bulbs can all legally be put in the trash, since they don’t contain hazardous materials, but you get bonus points for recycling them with fluorescents where you can.

M Makeup . . .

Don’t pitch that old lipstick—some cosmetics contain small amounts of lead and other chemicals that can leach into the ground in a landfill. First, ask your local waste management what might be considered hazardous household waste (flammable items like nail polish and remover are other examples). Clean and rinse out containers and recycle what you can. One easy option: Origins stores accept empty containers from any brand for recycling.

N NUTS & BOLTS

Donate workbench extras to Habitat for Humanity ReStore (habitat.org/restores). Rusty nails? Scrap-metal yards will often buy them for pennies on the pound. Wrap up the rest so they don’t cut anyone, and recycle with metals.

Kitchen Appliances An old toaster or blender that still works can be donated (see Donate in worth fixing—we’re lookin’ at you, ye olde electric can opener—a local of these items as you would electronics: Look for e-waste rules in your area to see if you can recycle, and use earth911.com to find a location.

Mattresses . . . Most charities won’t take ones with stains or tears, but if yours is in good condition, they might send a truck for it (see Donate in One Stop, page 123). If you’re buying a replacement, the company bringing the new one will often take the old one away (though it might charge a small fee). Otherwise, check with local waste management for scheduled bulk-pickup days.

Medicine . . . Check the label: It may tell you if you should disp ose of the medication by flushing it down the toilet. (This is the case for ones containing st rong painkillers like fentanyl or morphine, for example.) But flushing isn’t the best method for most drugs, because they can contaminate the water supply and affect fish and wildlife. For those meds, law-enforcement agencies sponsor “take-back” days or supply drop-off boxes. You can also mix medication with kitty litter or coffee grounds (to prevent animals from eating it), seal it in a plast ic bag, and toss it— but scratch off personal information from the prescription bottles first. If you use needles for medical purposes (insulin or hormone inject ions, say), see if your pharmacy will take back used ones for safe disposal.

O OILS, LEFTOVER COOKING

Surprising, but true: You may be able to reuse them multiple times if you strain out food bits and store them in a cool, dry place. How many times depends on several factors, including the type of oil and what you fried in it. If it starts to look dirty or smell rancid, discard by funneling it (after letting it cool to room temperature) into a container and throwing it away. Don’t pour it down the drain, where it can solidify and clog the pipes.

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PACKING MATERIALS . . . You love shopping online, but you don’t love the box and all that filler. Reuse air pillows or bubble wrap, or pop and recycle them with your grocery bags and other flexible plastic. (If your town doesn’t accept them for recycling, you’ll find bins at most grocery stores.) And once you get staticky packing peanuts (official name: expanded polystyrene, or EPS) off your clothes and hands, see if your local shipping store takes them, or find your closest EPS recycling location by calling (we’re not kidding) the Peanut Hotline (800828-2214). If you use a meal-delivery service, snip a corner off the cold packs, drain the gel in the trash, and recycle the bag. PAINTS . . . Nine states plus Washington, D.C., have recycling programs for leftovers; find drop-off locations at paintcare.org. Plan B: Donate at Habitat for Humanity, or a community theater that can use them to paint sets. Otherwise, dry out latex and acrylic paint—leave tops off for small amounts, or if you have a lot, pour in sand or kitty litter to absorb it— and throw it away after it dries. Oil-based paints are considered household hazardous waste; check with your municipality for collection days.

R Rugs

The Salvation Army and Goodwill take large home furnishings, including gently used area rugs, but check with the location near you, as some prefer large ones only. If your item is too soiled to donate, contact your waste management for details on bulk pickup. (For information on selling rugs, see Furniture, page 120.)

S SPORTS EQUIPMENT

Trade in too-small hockey skates or skis for the right size at Play It Again Sports, which has locations in most states (playitagainsports.com). It takes adult and kid gear, as well as big items like soccer goals. Treadmills, ellipticals, and the like can be sold— the retailer 2nd Wind buys used items and has locations in 11 states (2nd windexercise.com). But they don’t hold their value well, so if your equipment is in good shape, consider donating it to Fitness 4 Charity, which gives exercise equipment to schools and rehab centers (fitnessforcharity.org). Goodwill and the Salvation Army often accept working equipment too.

TELEMARKETERS . . . You’ve signed up for the National Do Not Call Registry, but you still get bugged during dinner (donotcall .gov). Now what? “As an etiquette expert, I can’t tell you to hang up on someone,” says Diane Gottsman of the Protocol School of Texas. However, “telemarketers are often on a script, and trained to keep going at all cost s. So say, ‘Please take me off your list. Thank you.’ And hang up.” TOYS . . . Vintage toys, Lego sets with no pieces missing, Star Wars act ion figures in prist ine condition— certain categories of used toys sell well if you take the time to post them with multiple photos and detailed descriptions on Amazon, eBay, or Facebook selling channels. Yeah, right. The rest of us can donate toys in good condition to the charities that take most items (see Donate in One Stop, page 123).

Quilts, Comforters, Towels Many animal shelters accept donations of old blankets and towels to use for bedding or cleanup. Use the Shelter Pet Project to contact a local shelter (theshelterpetproject.org), or the Humane Society to ask what it needs (humanesociety.org).

UMBRELLAS It’s not easy to disassemble a broken one to recycle the parts, but if you’re determined, you can find instructions online. Before you go there, check the brand’s website to see if it offers a lifetime warranty; if so, ship it back to return it or receive a replacement. Or pull a MacGyver: If a fabric loop has come off the edge, sew it back on. If one of the rivets on a rib has come apart, thread through a bit of wire to hold it together.

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VIDEOTAPES, DVD S , CD S , VIDEO GAMES . . . If you’ve waited this long to get rid of your VHS tapes, now you’ll have to suffer the consequences. They’re not easily recyclable; check with an e-waste recycler (see Cell Phones, page 119) to see if it’ll accept them. Or you can mail them to GreenDisk, which destroys the contents and recycles them for a fee (greendisk.com). You’re in better shape when it comes to CDs, DVDs, and video games: Sell them on Decluttr (decluttr.com). You need a minimum of 10 items as well as original artwork and CD cases, but it’ll pay for just about anything in good condition—maybe even The Hangover Part III. VIRUSES ON COMPUTERS . . . One of the newest threats is ransomware, a kind of malware that takes your computer hostage. Don’t pay up; there’s no guarantee you’ll get your files back, and then the bad guys win. Step 1: Shut down your computer to disconnect from the internet (which might help prevent malware from spreading or transmitting your private data). Step 2: If you regularly back it up, restore your default settings and reinstall your software (or have this done at a repair shop). There isn’t a solution to every virus, but No More Ransom! can help get rid of some for free (nomore ransom.org).

W DONATE IN ONE STOP

Wedding Dresses . . . In addition to local wedding consignment shops, a few websites specialize in reselling gowns, either for a set fee or a percentage of the sale price: Try Still White (st ill white.com), PreOwnedWeddingDresses .com, or Tradesy (tradesy.com); Once Wed (oncewed.com) is free. If you want to donate, Brides Across America dist ributes to military brides (bridesacrossamerica.com). Send details about your dress (ideally, it’s less than five years old), and if they can use it, they’ll send you shipping information. Cherie Amour, a bridal resale boutique in Maryland, accepts bridal, bridesmaids’, and mother-of-the-bride dresses to resell, then channels the proceeds to support Success in Style, which provides business clothes to disadvantaged job seekers (successinst yle.org). Adorned in Grace (adornedingrace.org), in Portland, Oregon, uses proceeds to fight sex trafficking.

Donation Town is a great all-purpose resource. Type in your zip code and it’ll connect you to organizations that will pick up from your home (donationtown.org).

Use the zip-code finder at One Warm Coat to learn where to donate year-round (onewarmcoat.org).

Wraps, Food . . . Aluminum foil can be recycled if food residue is cleaned off. Wax paper cannot, but you might be able to drop off newspaper sleeves and dry-cleaner bags wherever you take grocery bags.

Y Yoga Mats

Xylophones, Clarinets, Flutes . . . Professional (or dedicated) musicians have their own places to buy and sell instruments, like Reverb, but if you’re dusting off your childhood sax or viola, stick to eBay or Craigslist, or donate to a school through the Mr. Holland’s Opus Foundation (mhopus.org ). Pianos and other large instruments are trickier. Some Salvation Army locations will send a vehicle to pick up (check at satruck.org ), but most charities take only known brands. See if a local school or place of worship needs one, or go online to sell it.

Not to put a downer in your downward dog, but your trusty old purple mat might not be Earthfriendly. Many yoga mats are made from PVC, a durable, nasty kind of plastic that is tricky to recycle. “Try giving it to a yoga studio for new students,” says Fay Wolf, author of New Order: A Decluttering Handbook for Creative Folks (And Everyone Else) (Ballantine, 2016), or get creative. Gardening knee pads, anyone?

ZOOM LENSES If your phone camera is so good that you’ve retired your SLR, try selling it to B&H, which will give you a quote by email or phone (bh photovideo.com). Or donate it (and any unused 35-millimeter film) to a college or high school photography class. Recycle broken equipment with other e-waste (see Cell Phones, page 119).

Goodwill has more than 3,000 locations in North America, but it’s made up of a network of autonomous, community-based organizations with varying policies. In general, they take most things, from clothing and toys to furniture and housewares, and may send a truck to pick up large items. Revenue goes toward causes like job training, child care, and mentoring (good will.org). Habitat for Humanity ReStores accept new or gently used construction materials, large furniture, and working appliances. They sell the items and use the proceeds to help communities around the world (habitat.org/restores). The Salvation Army takes anything it can sell in its roughly 1,400 U.S. stores, including clothing, large appliances, mattresses, computers, bicycles, and cars. The money raised helps support its work, which includes food distribution and disaster relief (salvationarmyusa.org). Vietnam Veterans of America has drop-off locations in most states and may pick up clothing, housewares, tools, books, bedding, curtains, and small appliances (vva.org).

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T HE WORK BOOK Recipes From This Issue

The New Way to Eat PAGE 92

the

N E W W AY T O E AT Spoiler alert: It’s a lot like the old way to eat, but amplified by the latest longevity research. We’re talking about a time before meals were broken into micronutrients and calories, when food was a source of energy, abundance, and pleasure that kept bodies going strong for a lifetime. These 12 easy principles put the focus back on whole, seasonal foods—and put joy back into every bite.

PICK MAGIC BEANS

RICE-AND-BEAN SALAD BOWL Active Time: 30 min. Total Time: 50 min. Serves: 4 Look for beans in BPA-free cans— or cook your own! 1 can (14 ounces) chickpeas, drained and rinsed 1 can (14 ounces) black beans, drained and rinsed 1 can (14 ounces) red kidney beans, drained and rinsed

¼ cup chopped flat-leaf parsley ¼ cup finely chopped red onion 2 stalks celery, finely chopped 3 tablespoons fresh lemon juice, plus wedges for serving

stored in an airtight container in refrigerator up to 3 days. 2. For each serving, place ¾ cup cooked rice and ¾ cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.

TAHINI SAUCE Active/Total Time: 5 min. Makes: ½ cup

¼ cup tahini 2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper 3 cups cooked short-grain brown rice

¼ head red cabbage, cut into thin slices 2 avocados, cut into wedges 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped 1 small cucumber, cut into rounds 2 cups upland cress or watercress, tough stems removed Tahini Sauce (recipe follows), for serving

1. In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and

Active Time: 10 min. Total Time: 35 min. Serves: 6 Serve with cooked whole grains, such as couscous, bulgur, or barley. 1 whole Spanish mackerel (about 2 pounds), cleaned, head and tail left intact Extra-virgin olive oil, for drizzling Kosher salt and freshly ground pepper 1 lemon, thinly sliced 6 sprigs thyme 6 sprigs flat-leaf parsley 12 fresh chives

Kosher salt 1 clove garlic

Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.

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

WHOLE ROASTED MACKEREL

ROASTED JAPANESE SWEET POTATOES

1. Preheat oven to 425°. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.

Extra-virgin olive oil, for drizzling

2. To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

Flaky sea salt, such as Maldon, and freshly ground pepper, for serving

STEAMED VEGETABLE SALAD WITH WALNUT OIL

Active Time: 5 min. Total Time: 1 hr. 5 min. Makes: 4 4 Japanese sweet potatoes, scrubbed

Preheat oven to 400°. Prick sweet potatoes all over with a fork; arrange on a parchmentlined baking sheet. Roast until very tender, about 1 hour, depending on size. Split open, drizzle with olive oil, and season with salt and pepper; serve.

Active Time: 25 min. Total Time: 1 hr. Serves: 6 Keep a kettle of boiling water nearby to easily refill the steamer pot.

1 bunch broccolini, trimmed 1 bunch asparagus, trimmed 1 yellow squash, cut into ¼ -inch slices

1 zucchini, cut into ½ -inch slices

1 bunch multicolored carrots, peeled and cut on the bias into 1-inch pieces 1 bunch baby golden beets, peeled and cut into wedges Flaky sea salt, such as Maldon

1 tablespoon toasted walnut oil Lemon wedges, for serving

¼ cup spicy microgreens, such as radish greens

1. Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisptender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets. 2. Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.

GOLDEN LATTE Active Time: 10 min. Total Time: 15 min. Makes: 2 cups Homemade almond milk takes this simple recipe to the next level: Soak 1 cup raw almonds overnight in a bowl of water in the refrigerator; drain. Add to a blender along with three cups of fresh water. Blend on high speed for one minute. Strain through a fine sieve lined with cheesecloth or a nut bag. The almond milk will keep in an airtight container in the refrigerator for up to three days. 2 cups unsweetened almond milk, preferably homemade 1 inch fresh turmeric, thinly sliced, or ¼ teaspoon ground dried turmeric, plus more ground dried turmeric for serving 1 inch fresh ginger, peeled, thinly sliced, and smashed

125 THE WORKBOOK

Recipes

Pinch of ground cinnamon 2 teaspoons unrefined virgin coconut oil

1 piece (2 inches) fresh horseradish, peeled and finely grated

¾ teaspoon distilled white

1 tablespoon honey

vinegar

Heat almond milk, turmeric, ginger, cinnamon, coconut oil, and honey in a small pot over medium until just simmering. Cover, reduce heat, and simmer 5 minutes. Remove from heat; strain and discard solids. Whisk while warm until frothy, or serve chilled over ice. Sprinkle with ground turmeric before serving.

Foraging for an Easter Feast PAGE 100

EASTER FEAST When longtime foodie friends DANA GALLAGHER and FRANCES BOSWELL host a springtime celebration in rural Connecticut, step one is to skip the formalities. Then they rustle up elegant seasonal dishes and centerpieces, using elements just plucked from the surrounding garden and fields.

DYED DEVILED EGGS Active Time: 45 min. Total Time: 4 hr. 40 min. Makes: 24 For an intense pickled flavor, let the eggs cool slightly, then peel them before submerging them in the beet or turmeric mixture. BEET DYE

4 small beets (14 ounces total), scrubbed and stems trimmed

¼ cup distilled white vinegar TURMERIC DYE

3 pieces (2 inches each) fresh turmeric, peeled and finely grated (3 tablespoons)

¼ cup distilled white vinegar EGGS

12 large eggs, preferably farm-fresh

¾ cup mayonnaise, preferably homemade Kosher salt and freshly ground pepper 1 Chioggia beet (2½ ounces), scrubbed, peeled, and finely grated

½ cup Ramp Pesto (recipe follows)

Flaky sea salt, such as Maldon, for serving

1. Beet dye: Bring beets and enough water to cover them by 2 inches (about 10 cups) to a boil in a medium saucepan. Reduce to a simmer; cook until beets are tender when pierced with the tip of a knife, about 45 minutes. Drain, discarding liquid and reserving beets. When cool enough to handle, rub skins off with a paper towel and discard. Coarsely chop beets and place in a large bowl; stir in 3 cups water and vinegar. 2. Turmeric dye: Meanwhile, bring turmeric and 6 cups water to a boil in a medium saucepan. Reduce to a simmer; cook until water is a bright, deep yellow, about 30 minutes. Strain into a large bowl; discard solids. Stir in vinegar; let cool completely.

3. Eggs: Bring a large pot filled halfway with water to a boil. Using a slotted spoon, gently lower eggs into water. Reduce heat to a gentle simmer and cook 9 minutes. Use slotted spoon to remove eggs; transfer half to bowl of turmeric dye and other half to bowl of beet dye. Refrigerate until desired color is achieved, at least 15 minutes, and up to 3 hours for more saturated color. Remove eggs from dye with slotted spoon; refrigerate until ready to use. 4. Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash yolks with a fork; stir in mayonnaise and

sea son with kosher salt and pepper. Spoon yolk mixture into whites. Combine grated beet and horseradish with vinegar and a pinch of kosher salt. Garnish filled eggs with beet mixture or ramp pesto, or both. Sprinkle with flaky salt and pepper; serve.

1. In a bowl, combine chickpea flour and ¾ teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.

RAMP PESTO

2. Cut chard stems into ½ -inch pieces, and leaves into 2-inch pieces. Heat a large skillet over medium-high. Add 1 tablespoon oil and chard stems; cook until stems soften, 3 minutes. Add leaves; cook, tossing occasionally, until wilted, 3 minutes. Season with kosher salt and pepper.

Active/Total Time: 10 min. Makes: 1 cup For a milder pesto, blanch the whole ramps in boiling water for one minute before processing. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

2 bunches ramps (about 16), trimmed and chopped

¾ cup extra-virgin olive oil, plus more for storage Kosher salt and freshly ground pepper

Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper.

3. Preheat oven to 450°. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of chard mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Sprinkle each with 1 teaspoon cheese. Season with flaky salt and pepper; serve immediately.

FARINATA, THREE WAYS Active Time: 20 min. Total Time: 1 hr. 50 min. Serves: 8 to 10 If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. 1 cup chickpea flour Kosher salt and freshly ground pepper 1 cup lukewarm water

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

½ bunch rainbow Swiss chard (about 8 ounces), stems and leaves separated 1 tablespoon grated Parmesan, preferably on a Microplane Flaky sea salt, such as Maldon

VARIATIONS RAMP

Replace chard with 2 bunches ramps (about 16); thinly slice bulbs, chop stems, and keep leaves whole. Heat a large skillet over medium-high. Add 1 tablespoon extra-virgin olive oil and ramp bulbs and stems; cook, stirring occasionally, until beginning to soften, 4 minutes. Add leaves and a pinch of kosher salt; cook, tossing, until wilted, 2 minutes. Top farinata batter with ramps before baking according to instructions in step 3. Before serving, dollop with 1 tablespoon Ramp Pesto (see recipe, left). Season with flaky salt.

127 THE WORKBOOK

BEET

Toss together 1 cup thinly sliced Chioggia beets (from about three 2-ounce beets), 1 chopped anchovy ( ½ teaspoon), 1 teaspoon fresh lemon juice, and ½ cup fresh basil leaves. Make farinatas according to instructions with no topping. When farinatas come out of oven, top each with beet mixture. Season with flaky salt and pepper; serve. FORAGER’S SALAD Active Time: 5 min. Total Time: 1 hr. 5 min. Serves: 8 to 10 1 tablespoon minced shallot 2 tablespoons red-wine vinegar

¼ cup best-quality extra-virgin olive oil 8 packed cups fresh dandelion greens Flaky sea salt, such as Maldon, and freshly ground pepper

Whisk together shallot, vinegar, and oil in a small bowl; let stand 1 hour. Whisk dressing; toss with greens. Season with salt and pepper; serve.

SHRIMP AND CLAMS À LA PLANCHA Active/Total Time: 30 min. Serves: 8 to 10 To remove the veins from shell-on shrimp, use kitchen shears to snip through the shells and flesh along the back, just below the head and ending at the tail. Then remove each vein with a toothpick or the tip of a knife.

1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 cloves garlic, thinly sliced (1 heaping tablespoon) 1 pound shell-on jumbo shrimp (10 to 11 per pound), veins removed 3 thyme sprigs Kosher salt and freshly ground pepper

½ cup fino sherry 18 littleneck clams, scrubbed Garlicky Beans and Frances’s Romesco Sauce (recipes follow), for serving Fresh dandelion greens, for serving

Recipes

1. Melt butter with oil in a large castiron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.

2. Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

GARLICKY BEANS Active Time: 10 min. Total Time: 1 hr. 15 min., plus soaking Serves: 8 to 10 1 pound dried cannellini beans 4 cloves garlic, unpeeled

½ cup extra-virgin olive oil 5 sprigs thyme Kosher salt and freshly ground pepper

1. Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. 2. Preheat broiler. Drain and rinse beans. Transfer to a large pot; cover with 8 cups cold water. Place garlic cloves on a rimmed baking sheet and place under broiler, turning to char all over, 2 to 3 minutes. Add garlic, oil, and thyme to pot; season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook until beans are just tender, 45 minutes to 1 hour. Remove and discard aromatics; serve. (Or let cool completely in broth, then store in an airtight container in refrigerator up to 5 days.)

FRANCES’S ROMESCO SAUCE Active/Total Time: 15 min. Makes: 2½ cups 1 cup blanched almonds, toasted (about 6 ounces) 2 cloves garlic, peeled and coarsely chopped (2 teaspoons)

129 THE WORKBOOK

1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1¼ cups)

1 teaspoon sweet smoked paprika

¼ teaspoon hot paprika ⅔ cup extra-virgin olive oil 2 tablespoons red-wine vinegar Kosher salt and freshly ground pepper

Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; purée until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week. ROASTED LEG OF LAMB WITH ASPARAGUS AND HERBS Active Time: 1 hr. Total Time: 1 hr. 45 min. Serves: 8 to 10 The lamb is cut into three sections for quicker cooking. 3 lemons, thinly sliced (2 cups) 1 boneless butterflied leg of lamb (about 6 pounds), trimmed of excess fat and cut into 3 equal-size pieces Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil

Recipes

1. Preheat oven to 425°. Scatter lemons in bottom of a roasting pan. Season lamb with kosher salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in 3 batches, cook lamb until browned, about 5 minutes per side, removing as done and placing on top of lemons in roasting pan. Brush lamb with 6 tablespoons ramp pesto and roast until a thermometer inserted into thickest parts of flesh registers 130° for medium-rare, 20 to 25 minutes. Transfer lamb and lemons to a plate, tented with foil; let stand 20 minutes. Pour pan juices into a small saucepan; keep warm.

2. Meanwhile, toss asparagus and onions with remaining 2 tablespoons oil; season with kosher salt and pepper. Divide between two rimmed baking sheets and roast, tossing halfway through, until tender and lightly charred, 20 to 25 minutes. 3. Transfer lamb, lemons, asparagus, and onions to a serving platter. Add any accumulated juices from lamb to saucepan with reserved juices. Brush lamb with remaining 2 tablespoons ramp pesto, pour some of reserved juices over it to moisten, and sprinkle with chopped dill and chives. Season with flaky salt, garnish with chives and mint, and serve.

½ cup Ramp Pesto (see recipe, page 125) 2 pounds asparagus, trimmed 1 bunch spring onions (1 pound), trimmed, well washed, and halved lengthwise (quartered, if large) ⅓ cup packed chopped fresh dill 3 tablespoons chopped fresh chives, plus whole chives for serving

ROSY RHUBARB-MERINGUE CAKE Active Time: 30 min. Total Time: 4 hr. 30 min., plus overnight Serves: 8 to 10 Coconut oil, for brushing 5 large egg whites, room temperature

2⅓ cups granulated sugar

Flaky sea salt, such as Maldon, and fresh mint sprigs, for serving

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3 tablespoons confectionersâ&#x20AC;&#x2122; sugar

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PAGE 112

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2. Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325Â°; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)

3. Meanwhile, place rhubarb, remaining â&#x2026;&#x201D; cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week. 4. Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectionersâ&#x20AC;&#x2122; sugar until soft peaks form. Pile 2 Â˝ cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.

FIRE-CIDER TONIC Active Time: 20 min. Total Time: 3 weeks Makes: About 2 cups Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestionstimulating tonic, and to boost natural health processes. A tablespoon of ground turmeric can be added with the honey for increased health benefits. Drink a oneto-two-ounce shot daily, dilute some in seltzer or still water, or use it in place of regular vinegar for salad dressings.

Â˝ cup thinly sliced fresh ginger (from two 4-inch pieces)

Â˝ cup peeled, diced fresh horseradish (from a 5-inch piece) 1 head garlic, cloves smashed and peeled 3 sprigs rosemary 2 jalapeĂąo or serrano chiles, halved lengthwise 1 teaspoon whole black peppercorns 2 cinnamon sticks

Â˝ small onion, cut into 1Â˝ -inch pieces ( â&#x2026;&#x201C; cup) 1 lemon, cut into 1Â˝ -inch pieces

Â˝ orange, cut into 1Â˝ -inch pieces 2 cups raw, unfiltered applecider vinegar, such as Bragg, plus more as needed

â&#x2026;&#x201C; to Â˝ cup honey, preferably raw and unfiltered

1. Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar.

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In a large bowl, beat softened butter with sugar until ⇓uffy. Add eggs and vanilla, beat well. Stir in dry ingredients, a third at a time, until all is incorporated for a smooth, stiff dough. If dough appears dry, use hands to gently knead to evenly distribute butter. Using waxed paper lightly dusted with confectioners’ sugar, roll out a portion of the dough into a 1/4 inch thick rectangle. Press cookie cutter of desired shape into dough. Trim away excess dough. Gently lift cut-out cookies from waxed paper and place on greased cookie sheets. Repeat rolling and cutting until all dough is used. Bake at 350°F for 10 minutes or until cookies are ⇒rm and light golden brown. Remove from cookie sheet and cool completely before decorating. Decorate as desired.

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dominosugar.com/easter

4 cups sifted all-purpose ⇓our (sift ⇓our before measuring) 2 tsp baking powder 1 tsp salt 1 1/2 sticks butter or margarine, softened 1 1/2 cups Domino® Granulated Sugar 2 eggs 1 1/2 tsp vanilla extract

Preheat oven to 350°F. Sift together ⇓our, baking powder and salt; set aside.

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Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks. 2. Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.

SOY-HONEY-GLAZED ARCTIC CHAR Active/Total Time: 15 min. Serves: 2 Salmon can be used in lieu of char. 2 skin-on Arctic-char fillets (6 ounces each) Kosher salt and freshly ground pepper 3 tablespoons low-sodium soy sauce 3 tablespoons honey, preferably raw and unfiltered

2 tablespoons fresh lime juice, plus wedges for serving 2 teaspoons safflower oil Steamed white or brown rice, for serving Thinly sliced scallions and toasted sesame seeds (optional), for serving Sautéed Baby Bok Choy (recipe follows), for serving

1. Season fish with salt and pepper. Whisk together soy sauce, honey, and lime juice. 2. Heat oil in a large skillet over medium-high. Add fish, skinsides down, and cook, undisturbed, until skin is crisp and fish are opaque halfway up sides, about 2 minutes. Flip, reduce heat to medium-low, and cook until just cooked through but still pink in centers, about 1½ minutes more. Transfer to a plate, skin-sides up. 3. Wipe skillet clean; return to medium-high heat. Add soy

mixture and boil until darkened slightly and reduced to a glaze, about 1 minute. Remove from heat and immediately return fish to skillet, gently flipping several times to evenly coat in glaze. Place fish over rice and drizzle with remaining glaze from skillet. Sprinkle with scallions and sesame seeds and serve, with bok choy. SAUTÉED BABY BOK CHOY Active/Total Time: 15 min. Serves: 2 Large bok choy can also be used: Just trim the stem ends and cut the heads into 2-inch pieces. 2 teaspoons safflower oil 1 teaspoon minced garlic 2 teaspoons minced ginger (from a 1-inch piece) 12 ounces baby bok choy (about 6 small heads), halved lengthwise, then thoroughly washed and drained 1 tablespoon low-sodium soy sauce, plus more for serving

Heat oil in a medium skillet over medium-high. Add garlic and ginger; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add soy sauce and 2 tablespoons water; cover and cook 2 minutes. Remove lid and continue cooking, stirring a few times, until liquid has evaporated and bok choy is tender, about 2 minutes. Season with more soy sauce, if desired, and serve. HONEY FLAN WITH CITRUS AND KIWIFRUIT Active Time: 25 min. Total Time: 4 hr. 30 min. Serves: 8 to 10 Citrus and kiwifruit offer a refreshing sweet-tart counterpoint to the rich honey-infused custard.

½ cup honey, preferably raw and unfiltered

½ cup sugar 8 large eggs, room temperature

135 THE WORKBOOK

1¼ cups whole milk, room temperature 1¼ cups heavy cream, room temperature 1 teaspoon pure vanilla extract

½ teaspoon kosher salt Supremed citrus (such as clementines, tangerines, and pink grapefruits; for instructions, go to martha stewart.com/supremingcitrus) and peeled kiwifruit wedges, for serving

1. Preheat oven to 325°. Combine ¼ cup honey, sugar, and ¼ cup water in a medium saucepan. Place over medium heat and cook, stirring constantly, until sugar dissolves (if bubbles appear at edges of pan before

Recipes

sugar dissolves, reduce heat to low). Increase heat to high and bring to a boil, then reduce heat to medium and cook, undisturbed, until mixture darkens and registers 300° (hard-crack stage) on a candy thermometer, about 5 minutes. Pour into an 8-inch round cake pan, tilting pan as necessary to ensure mixture evenly coats bottom. Let stand until cool and hardened, about 15 minutes. 2. Gently whisk eggs in a large bowl. Add milk, cream, vanilla, salt, and remaining ¼ cup honey. Gently whisk to combine and dissolve honey. Firmly tap bowl on a work surface to release any air bubbles; skim any foam from surface of mixture. Place

cake pan in the center of a roasting pan, then pour egg mixture into cake pan. Transfer to oven; pour enough boiling water into roasting pan to come two-thirds up sides of cake pan. Cook until custard is set but still wobbly in center, 50 to 55 minutes. Let cool in water bath 10 minutes, then carefully transfer cake pan to a wire rack and let cool completely. 3. Run a knife around edges of pan to loosen sides of flan. Invert onto a large rimmed plate or serving dish. Transfer to refrigerator until cold, at least 2 hours or, loosely covered, up to 2 days. Top with fruits and serve, cut into wedges.

MARTHA STEWART LIVING (ISSN 10575251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 503093023. 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 800-9996518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

136 FIELD NOTES

New Orleans Our insider’s guide to the Big Easy is chockfull of tried-and-true spots and stylish newcomers. Tear it out, and hit the ground running on your next Gulf Coast getaway. TEXT BY BROOKE PORTER KATZ

W H AT T O E AT

GO CLASSIC

ABSORB ART

STOP FOR A SWEET

BOOK A HOT TABLE

Pontchartrain Hotel The redone 1927 property has four spots from award-winning Louisiana-born chef John Besh. From $149 per night, the pontchartrainhotel.com.

The Old No. 77 Hotel & Chandlery The loft suites and a gallery off the lobby are filled with works by local creatives. From $137 per night, old77hotel.com.

Café du Monde No visit to NOLA is complete without a warm beignet, available 24/7. cafedumonde.com

Shaya Order the curried cauliflower hummus and the slow-cooked lamb. shayarestaurant.com

BE A COOL KID

TUNE IN

Ace Hotel New Orleans We love its eclectic art deco–inspired rooms and the oyster happy hour at Seaworthy. From $109 per night, acehotel.com.

Troubadour On the rooftop bar, DJs and bands play an eclectic mix of jazz, blues, and indie rock. From $148 per night, jdvhotels.com.

HOW TO GET AROUND

GET COZY TASTE SOME CAJUN Toups South Head here for beerbattered Gulf fish and other updated staples. toupssouth.com

WHAT TO PACK SAVE THE DATE

The St. Charles Avenue streetcar line ($1.25 a ride) dates back to 1835.

Cavan An old Victorian home sets the stage for fried-oyster toast and a killer burger. cavannola.com

Sneakers, for a morning walk through Audubon Park. The 48th annual New Orleans Jazz & Heritage Festival, weekends of April 28 and May 4.

EMERIL L AGASSE’S TOP PICKS The beloved spicethrowing chef recently opened Meril, his first New Orleans restaurant in 18 years. Here, he shares his hometown haunts.

Domilise’s Po-Boy and Bar domilisespoboys.com “This is one of my favorite spots for a po’boy. Fried oyster is my personal pick.”

Pêche pecherestaurant.com

Pho Tâu Bay photaubayrestaurant.com

“My friend Donald Link creates a great atmosphere with delicious seafood.”

“I love Vietnamese food, and this family-run restaurant does it right. Try the grilled pork spring rolls.”

Paladar 511 paladar511.com

“This Marigny neighborhood spot is great for brunch.”

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138 FIELD NOTES

W H AT T O D O

WHERE TO SHOP

A L O C A L S AY S . . . “My favorite part of this city is her people: There are so many rich and diverse communities, all celebrated and encouraged to be exactly who they are, without apologies.”

HONOR THE PAST

TRY HANDMADE EYEWEAR

National WWII Museum It’s home to interactive exhibits, oral histories, and artifacts. nationalww2museum.org

Krewe Bold glasses inspired by architecture, plus an espresso bar and an outdoor courtyard. krewe.com

LISTEN TO JAZZ

SUPPORT INDIE MAKERS

Frenchmen Street Check out Blue Nile or the Spotted Cat Music Club—or just follow your ears.

Hattie Sparks Seersucker clothing and plant-based beauty products from small southern brands. hattiesparks.com

A Confederacy of Dunces, by John Kennedy Toole

SPOT A GATOR

—Kelly Fields, chef/ partner of the café and bakery Willa Jean

BEFORE YOU GO... | read |

Cajun Pride Swamp Tours The best way to explore the wildlife-filled bayou is by boat. cajunprideswamp tours.com

HUNT FOR ANTIQUES

| listen to |

Lucullus 1700s silver flatware, Napoleon III dinner services, and 19th-century copper saucepans. lucullusantiques.com

The Best of Louis Armstrong: the Hot Five and Hot Seven Recordings

BUY SOME ART

STOCK UP ON STATIONERY

Jackson Square Colorful paintings hang from the fences and line the streets.

Box Paper Scissor Luxe note cards, fancy pens, wrapping paper, and home goods. boxpaperscissor.com

| watch |

A Streetcar Named Desire (the film adapted from Tennessee Williams’ play).

C H R I S G R A N G ER (ST R EE TCA R ); C O U RT ESY O F T H E N AT I O N A L W WI I M U S EU M (M U S EU M); O L LI E A L E X A N D ER /C O U RTE SY O F K R E W E (S U N G L AS S ES)

The St. Charles Avenue streetcar.

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140 COLLECTING

GAT H E R ROUN D S There are so many ways to garnish a deviled egg— if smoked paprika feels ho-hum, you can sprinkle on chopped dill, capers, or caviar (our favorite). But for serving this delightfully retro hors d’oeuvre, one vessel beats all: a platter designed to cradle each bite. Pressed-glass options hit the scene in the 1920s and ’30s. (Today the coloredglass versions, like the one at left, are highly collectible, and therefore harder to find and often more expensive.) After World War II, imported trays hand-painted with chicken motifs (below, left) became popular, as did ones decked out with playful matching accessories, like salt and pepper shakers (below) or a canapé-toothpick holder (above, left). Whatever the style, we love a dish that does its singular job so well—and makes a devilishly good centerpiece, too. PHOTOGRAPH BY CHELSEA CAVANAUGH TEXT BY FRANCES VIGNA CREATED BY FRITZ KARCH

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