Martha - May 2017 by Lawrence Ambrocio

We Don’t Just Make Your Home Feel Better. We Make You Feel More at Home.

HEATING

COOLING INDOOR

AIR

QUALITY

HUMIDITY MANAGEMENT

As the inventor of modern air conditioning, Carrier knows a thing or two about comfort. For some, it’s a cool breeze on a scorching afternoon. For others, it’s a cozy corner on a cold winter night. Still for others, it’s knowing that the air throughout the home is fresh and clean. The thing is, at Carrier we understand comfort is more than just the temperature. That’s why we never stop inventing new ways to keep you and everyone close to you comfortable – however you define it.

For all your home comfort needs, visit carrier.com. © Carrier Corporation 2/2017.

1 M AY 2 017

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

S U N D AY

M O N D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

MAY DAY

Attend Barnard College annual gala

Attend Frederick Law Olmsted Awards “Hat Luncheon” (central parknyc.org) and Friends of Hudson River Park board meeting

Attend Antique Garden Furniture Fair preview party at the New York Botanical Garden (nybg.org)

Touch up paint on metal outdoor furniture

Kentucky Derby party

Cardio and core

Weight training

Cut spring flowers for bouquets

Weight training

Yoga

Horseback ride

Order additional flower-arranging supplies

Send area rugs for cleaning

Give dogs a bath

Plant celery, broccoli, and cauliflower seedlings

Clean kitchen appliances

Friend Memrie Lewis’s birthday

Weight training

Yoga

Cardio and core

Weight training

MOTHER’S DAY

Open up windows to air out house

Stock up on wines for outdoor entertaining

Have airconditioning system serviced

Take dogs and cats for yearly checkup

Harvest rhubarb

Horseback ride

Weight training

Yoga

Cardio and core

Weight training

Friend Steve Gerard’s birthday

Cut blooming lilacs for flower arrangements

Collect eggs from chicken coop

Polish copper pots

Clean grilling supplies

Give a cooking demonstration at Williams Sonoma Culinary Stage, at BottleRock music festival

Maine planting weekend

Weight training

Yoga

MEMORIAL DAY

Plant beans, pumpkins, and gourds

Scrub porch ceilings, walls, and floors

Brunch with Alexis and the grandkids

Plant urns around pool

28 Plant terraces at Skylands

PE TER AR D I TO

T U E S D AY

Watch parade in Northeast Harbor

Weight training

Yoga

Cardio and core

Attend Trade Secrets charity garden event in Sharon, Connecticut (trade secretsct.com)

“I love serving warm croissants to my guests for breakfast when we’re at Skylands. To save time, I buy a box from Petrossian to freeze, so we can enjoy them fresh out of the oven with butter and homemade jam before we set out for the day.” —Martha FREEZE-AHEAD CROISSANTS

Buy or make a batch of your favorite croissants. Keep them in the bakery box to preserve the shape, or place them in freezer bags and put in the freezer. When ready to eat, preheat oven to 325°. Create a pouch of foil a little larger than combined size of all croissants being reheated; line with parchment. Arrange croissants inside so they are not overlapping. Heat about 15 minutes; serve warm.

3 M AY 2 017

TAPPED POTENTIAL

LILIES FOR DAYS

Simple ways to add charm and unique details to any room.

Eight delicious, nourishing egg recipes that will satisfy your flock at breakfast, lunch, or dinner.

How a humble Iowa gardener made her mark creating gorgeous, otherworldly daylily hybrids.

A new book features inspiring homes on the water—and the free spirits who inhabit them.

NGOC MINH NGO

HOW TO BUILD CHARACTER

CAKES FOR ANY OCCASION

Mother’s Day, birthdays, a friend’s big new job—all of these celebrations call for a sweet, sliceable treat. Add one of ours to your next party plan.

THE SWELL LIFE

The white buttercream frosting on this citrus mousse cake makes a lush canvas for sugar pearls, meringues, and edible flowers.

4 M AY 2 017

FROM MARTHA

Arabian Gulf Cuisine

Our founder shares recipes that showcase the region’s delicious dishes.

GOOD THINGS

Handmade jewelry, an easy ombré wall, new spins on classic guacamole, and cool DIY kits.

The Find

Meet and Greet: Stylish and sturdy welcome mats. 28 Garden

Finding a Grassy Patch: Why carex is your next gardening go-to. 33 American Made

One Stitch at a Time: An artist’s fresh, informal approach to embroidery. 34 Preserve and Protect: Six ways to keep your hair color luminous longer. 36 Counter Intelligence

Beauty wisdom from makeup guru Bobbi Brown. 38

Tastemaker

Mom on a Mission: Christy Turlington Burns. 40

On the Cover

Health

GOOD LIVING

How do these stack up? Beautifully, thanks to fresh berries and whipped cream. Photograph by Armando Rafael. Astier de Villate Adelaide dessert plate, $95, johnderian.com.

The Oral Report: What your mouth says about your overall health. 42 Editors’ Picks

Motherly Love: Elegant, extra-special gifts. 48 Ask Martha

The Palette: Persimmon + Sand

Punch up a room with rich orange walls and neutral accessories. 27

How to prep floors for painting, gifts for grads, and tips for cooking with oil. 50

What’s for Dinner?

Bird Is the Word: Four flavorful new ideas for chicken. 60

EVERYDAY FOOD

Healthy Appetite

Perfecting . . . Buttermilk Pancakes

Into the Spotlight: Recipes that make parsley the main event. 62

How to get a flippin’ perfect stack every time, plus three sweet twists. 55 Sip & Repeat 48

All-Star Pitchers: Big-batch cocktails to put the swing into brunch. 58

Sweets

Sugar & Spice: Cookies inspired by Mexican hot chocolate. 66

Correction: In “Chic Eggs,” in our April issue, we omitted a source for blown-out eggs. It is Naked Eggs (nakedeggs .etsy.com).

DEPARTMENTS

Martha’s Month 1 Editor’s Letter 6 Out & About 8 The Workbook 104 Field Notes 110 Collecting 116

C H EL S E A CAVA NAU G H (N EC K L AC E ); PE T ER A R D ITO (CAS S ERO L E , S U N G L AS S ES); A R M A N D O R A FA EL (S K E W ERS, C O O K I ES)

Beauty

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6 E D I T O R’ S L E T T E R

THE OLDER I GET, the more I’m convinced that I won the lottery when it comes to mothers. My mom has been my constant support, not only cooking for me, cleaning for me, and containing herself during my most trying teen years, but teaching me countless lessons outside of school—from the basics (“use good butter”) to master-class material (“if in doubt, do without” when shopping for literally anything). In her soft and subtle way, she’s always pushed me to go out into the world and try new things. She’s a doer through and through. The issue in your hands has a similar roll-up-your-sleeves, can-do spirit. It’s filled with DIY ideas both big and small to help you design the life you want, whether you’re after more delicious meals, a home with character, or a flower garden that makes you smile. Regardless of your skill set, you’ll find something you can do, and that, in itself, would make Mom proud.

Elizabeth Graves Editor in Chief

LIVING IN MY LIFE

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

This cake is sure to delight my son (shown above) on his birthday. We’ll make the confetti yellow and orange: constructiontruck colors.

The new book Surf Shack: Laid-Back Living by the Water goes inside the unique retreats that surfers call home.

34 48

My mom always says, “I don’t need anything.” But I have very sweet memories of her—and her best friends—devouring these soft salted caramels at my wedding, so I know she’ll want these come Mother’s Day.

Sarah K. Benning’s modern embroidery designs caught my eye on Instagram. After learning about her approach, I will try my hand at what I once thought seemed too tricky.

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

@ebgraves

So many times I’ve bought fresh parsley for a recipe, only to let the leftovers wane. This month’s Healthy Appetite offers more delicious ways to use it all up, including a refreshing smoothie.

LI Z BA N FI EL D (P O RT R AIT ); PE T ER A R D ITO (B OX , B O O K ); C O U RT ESY O F SA R A H K . B EN N I N G (EM B RO I D ERY ); A R M A N D O R A FA EL (S M O OT H I E ); N G O C M I N H N G O (CA K E )

LET’S DO THIS

8 M AY 2 017

Out & About

Where to go, what to see, and ways to get moving this month.

@the_home_edit

@marthastewart

Portland, Oregon; biketownpdx.com Metro Bike Share Pedal around trendy downtown L.A., home to the Museum of Contemporary Art and the city’s celebrated flower district.

Los Angeles; bikeshare.metro.net Relay Bike Share The aqua and yellow rides are a healthy way to explore the city’s top green spots: Piedmont Park and Centennial Olympic Park.

ON THE ROAD CHICAGO

With its soaring architecture, irresistible eats, and laid-back lakeshore beaches, the Windy City makes an action-packed vacation spot. One new home base in the easily walkable Wicker Park neighborhood is the Hollander, a modern hotel-hostel with cool shared (and private) loft rooms in multiple configurations. And thanks to an ongoing hotel boom, even more stylish new digs abound. thehollander.com

Guests at the Kimpton Gray Hotel, in an iconic 1894 building in the Loop, can chill in its Mad Men–esque lobby.

grayhotel chicago.com

Conrad Chicago—the Magnificent Mile’s latest luxury— has three foodie-approved eateries and skyline views.

conradchicago hotel.com

A Beaux Arts landmark and an adjoining glass tower make up the 1920s-inspired LondonHouse Chicago.

Atlanta; relaybikeshare.com Baltimore Bike Share If you feel the need for speed, Charm City’s rare offering of electric bikes makes Inner Harbor sightseeing a breeze.

Baltimore; bmorebikeshare.com

londonhouse chicago.com

ON OUR BOOKSHELF

You’ll find dinner-party ideas aplenty in this trio of new cookbooks by women who have an infectiously fun way with vegetables. Julia Sherman’s Salad for President (Abrams), named after her mouthwatering blog, collects the favorite recipes of artists and chefs, like Laurie Anderson’s roastedeggplant dip and Alice Waters’s salad breakfast tacos with melted cheese and avocado. Erin French, whose journey from home cook to celebrated restaurateur was featured in our pages last summer, offers 100 homegrown recipes in The Lost Kitchen (Clarkson Potter). And French’s fellow Mainer Annemarie Ahearn serves 12 seasonal meals in Full Moon Suppers at Salt Water Farm (Roost Books); we’ve flagged her fresh pappardelle with asparagus, fava beans, and pea shoots.

C O U RT ESY O F T H E H O M E ED IT (I N STAG R A M); A D R IA N GAU T/C O U RT ESY O F G RU P O H A B ITA ( T H E H O L L A N D ER ); PE T ER A R D ITO (B O O KS)

New bike-share programs are popping up all over the place. Locate a kiosk online, plan a route, and hit the streets—just remember to BYO helmet. Biketown Stroll the aisles at Powell’s City of Books, then ride to Salt & Straw ice cream for a seasonal scoop on a carrot-colored cruiser.

IN OUR FEED

If #organizationgoals is more your personal mantra than a mere hashtag, you’ll want to follow the supersatisfying posts of Clea Shearer and Joanna Teplin on Instagram. Like the Nashville duo’s blog, The Home Edit, it’s a declutterer’s dream, full of ways to transform even your messiest shelf into a picture-perfect pantry.

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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

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

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 Robyn Dean Senior Business Manager Beth Kohlhaas Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill

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 Chief Marketing Officer Nancy Weber Chief Data & Insights Officer Alysia Borsa

Senior Vice Presidents Consumer Revenue Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland Digital Video Melinda Lee Chief Digital Officer Matt Minoff

Vice Presidents Group Publisher Stephen Bohlinger Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Brand Licensing Elise Contarsy Human Resources Dina Nathanson Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

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 Chief Development Officer John Zieser 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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F ROM MART HA Teach and Inspire

Freekeh Cracked Wheat Cashews Banana Leaf

Basmati Rice

Red Snapper

Pistachios

Dates Golden Raisins

Dill Ghee Cilantro

Mint

Saffron Parsley

Cardamom

Labneh

Turmeric

Eggplants

A Feast for the Senses For the whole fifth season of her PBS show Cooking School, Martha explores the rich and vibrant cuisine of the Arabian Gulf region. In 13 episodes, she makes more than 50 delectable dishes, each one revealing fresh flavor combinations and inventive techniques. PHOTOGRAPHS BY CHRISTOPHER TESTANI

Arabian Gulf Cuisine F ROM MART HA

THE STAPLES

We used so many wonderful spices to make these dishes. The kitchen smelled so fragrant.

Dates Used in sweet and savory dishes, Medjool are among the largest and most tender variety (oasisdate.com).

Grains Basmati rice, freekeh (roasted young wheat), and cracked wheat are used in many cooking techniques (kalustyans.com).

Labneh This thick yogurt (available at many grocery stores) can be made by straining Greek yogurt.

Nuts

to Dubai to launch our weddings magazine there. It was my very first visit to that part of the world, and I was enchanted with the desert, the markets, the hustle and bustle of the fast-growing cities and towns—the intense activity everywhere. Since that first trip I have been lucky enough to spend time in Qatar as well as Abu Dhabi, and have tasted many of the region’s local dishes. Last year my friend Youssef El-Deeb called to ask if I would like to do a cooking series about foods of the Arabian Gulf. His directive: Take traditional dishes of the region and make them a bit lighter, healthier, and less caloric for a show modeled on what we do here in the States for public television. PBS airs Martha Stewart’s Cooking School and Martha Bakes in that part of the world, and the content has been very well received. My team and I loved the idea of delving deep into the foods of the Gulf. With the help of our television

F E W Y E AR S AG O I TR AVE LE D

For recipes, go to marthastewart.com/ arabian-gulf-recipes.

chefs Thomas Joseph, Sarah Mastracco, Jessie Damuck, and Samantha Seneviratne, along with producers Kim Miller-Olko and Greta Anthony, we spent about 12 weeks developing recipes, including adapting several from friends, that reflected our take on Arabic cuisine. Youssef and his team in Dubai were immensely helpful, most notably chef and TV host Hanane Ouaddahou, who came to New York during taping to make sure my Arabic pronunciation was clear and our use of spices and ingredients appropriate. (For example, we could not use pork, lard, or any alcoholic beverages.) All in all, we developed 52 recipes covering a wide range of ingredients, and I am so pleased with the outcome. The shows were great fun to make, and the foods are delicious. I know they will become favorites in the Middle East as well as in America. Be sure to tune in to PBS when Martha Stewart’s Cooking School begins its new season, on April 22. I hope you will have a chance to try some of these recipes at home, and enjoy them as much as I have.

Spices For more intense flavor, toast and grind them just before using (kalustyans.com).

WHAT IS GHEE? It’s a type of clarified butter with a caramelized flavor, and it is simple to make: Melt 1 pound unsalted butter over medium-low heat. Cook until milk solids turn golden brown (push aside foam to check color), 15 minutes; remove from heat. Strain, let cool completely, and refrigerate in a sealed jar up to 6 months. (You can also find ghee in Middle Eastern groceries or at fourth andheart.com).

H AI R BY JA M ES V I D ES; M A K EU P BY DAI SY S C H WA R ZB U RG TOY E

DATE-STUFFED BABY EGGPLANTS Date paste is the secret ingredient in this savory dish, adding a hint of sweetness to complement the flavorful mixture of minced lamb, freekeh, fresh herbs, and spices.

Store cashews, pistachios, and pine nuts in the freezer to extend their shelf life (nuts.com).

Arabian Gulf Cuisine F ROM MART HA

KHAMEER

ARABIAN GULFâ&#x20AC;&#x201C;STYLE FISH IN BANANA LEAVES

A tasty breakfast bread is lightly sweetened with Medjool dates and garnished with some of my favorite toppings, like zaâ&#x20AC;&#x2122;atar and sesame and caraway seeds.

Cooking delicate fish, like red snapper, in banana leaves not only prevents it from sticking to the grill and keeps the fish moist, but also imparts a mellow, smoky flavor.

The Technique

While this leavened bread is traditionally baked in a clay oven, we were able to mimic the process by using a cast-iron Dutch oven and skillet.

Overlap several banana leaves by about three inches to ensure the fish is completely covered. For a tidy bundle, fold in the top and bottom of the leaves (at the head and tail ends of the fish) before the final fold.

Cast-iron combo cooker, 3.2 qt. (similar to shown), $66, lodgemfg.com.

Fresh banana leaves, grocerythai.com.

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WITH

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For Fabric & Air

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Jennifer Stagg, Design Expert & Blogger, withheart.com

a light, clean freshness throughout your home.

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LIVING ROOM Open the windows and add a simple potted plant to bring the outdoors in for a fresh feel. Infuse one mist of Febreze ONE to clean away odors and add a pure, light freshness to the room.

KITCHEN Use chic containers for produce to keep the kitchen free of clutter. Place a sprig of your favorite herb in the refrigerator drawer to freshen up an otherwise stale space. Spray one light touch of Febreze ONE to safely get rid of any lingering trash can odors.

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Dogs bring out the good in us. Pedigree brings out the good in them. Pedigree.com

GOOD T H INGS Fresh Ideas to Elevate the Everyday

The only tricky part of this project is choosing one color— and its two neighboring shades—that you love. (We used Behr, in Stolen Kiss, Cherubic, and Pink Quartz; behr.com.) When you’re ready to paint, visit martha stewart.com/ombrewall for a detailed how-to.

HOME CHIC HOME

AND...FADE-OUT One way to dress up a room is to hang art. Another? Transform a plain wall into a gorgeous installation. This subtle ombré technique is actually quite simple (a slightly imperfect flow looks more interesting and organic anyway). Start at the top with the deepest of three graduated shades, finish with the lightest, and blend for a stunning result. PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

May GOOD T H I NG S

MAKE & GIVE

Goody Bags The best things may come in small packages, but a thoughtful wrapper can be a gift all its own. Tuck jewelry or candies into one of our colorful DIY leather pouches for a two-inone treat your loved one can keep and tie to a tote strap (perfect for corralling earbuds or lip balm). Using a circle cutter, cut out a four-to-seven-inch round piece of leather (size it for the item you want to enclose), then add holes an inch apart around the edge with a screw punch. Thread cord through all the holes, then feed the ends through one more hole each, to create the loose tie needed to cinch the pouch closed. Slip a surprise inside, and pull the ends tight. Lambskin leather, in Bright Blue, $21 for 3 sq. ft.; and Orange Creamsicle, $17.50 for 2.5 sq. ft., judithm.com. Martha Stewart Crafts large circle cutter, $20; and screw punch, $25, amazon.com. Faux-leather tape, ⅛" , $1 per yd., mjtrim.com.

Break the Mold If Mom’s still got your gradeschool drawings tucked away somewhere, we know what she wants on her day: something you made with your own two hands. Sculpt bold beads or a posh pendant out of good old oven-hardening molding clay, then add stylish details, and you’ll have a grownup accessory that she’ll display with pride.

Knead two colors of clay together for a marbleized effect.

Making these crescent-and-tube pendants is even easier than baking cookies. Once you’ve picked out clay colors, beads, and cording, just gather a craft knife, a glass or two to help you trace the half-moon shape, and a small metal rod to wrap clay around to make tube beads. (Oh, and your oven, to heat them till they’re done.) For our step-by-step instructions, visit marthastewart.com/clay-necklaces. Fimo soft clay, $3 for 2 oz., michaels.com. Leather cord, $9 for 5 yd.; and brass beads, $5.75 for 10, firemountaingems.com.

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May GOOD T H I NG S

Cup hooks can be screwed in by hand—a couple of twists and you’re done.

CLUTTER CONTROL

Blank Canvas Two household surfaces always seem to attract disorder: desktops and laundry-room floors. Keep them pristine by tailoring ready-made canvas containers to help you neatly stash the stuff. A strategically hung paintbrush roll wrangles desk supplies, and paint designates hampers for lights and darks, or colorcodes them to sort everyone’s dirties.

ON A ROLL Added grommets turn this paintbrush holder into a readyto-hang space-saver.

Navy marks the spot for dark clothes.

AIT Art paintbrush holder, $16; and General Tools grommet kit with twelve ½" grommets, $8, amazon.com.

2 IN THE BINS Use a raw potato cut into rounds and halves to stamp plain hampers with a pretty (and practical) pattern. Or, to organize by family member or destination, paint the bottoms of oversize totes. Umbra Natural Round Crunch Can with handles, $20; and Natural Rectangular Crunch Basket with handles, $20, thecontainer store.com. Martha Stewart Crafts multisurface satin acrylic craft paint, in Poodle Skirt, Blue Velvet, and Wild Salmon, $2.50 for 2 oz., michaels.com.

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May GOOD T H I NG S

MINTY MARGARITA

IN OUR PANTRY

Liquid Gold We’re nuts for sweetened condensed coconut milk, which has virtually the same consistency as the traditional dairy stuff. It’s also the key to a tasty new summer cooler: vegan coconut Thai iced tea. Bring 5 cups water, 6 staranise pods, ½ teaspoon ground turmeric, and 1 teaspoon pure vanilla extract to a boil; reduce heat to medium and simmer 10 minutes. Remove from heat; add 1½ teaspoons loose Ceylon tea leaves. Steep 10 minutes; strain and let cool completely. For each serving, pour over ice; stir in sweetened condensed coconut milk to taste. Serves 8.

MARTHA’S CLASSIC

TACO TRUCK– STYLE

MODERN MEX

RECIPE REMIX

Olé, Four Ways Our top guacs to spice up Cinco de Mayo. Nature’s Charm sweetened condensed coconut milk, $19 for 6 cans, amazon.com.

Everyone needs a back-pocket guacamole recipe. Our go-to version starts with 3 ripe but firm avocados, peeled, pitted, and lightly mashed. We add 2 tablespoons fresh lime juice, ¼ cup each chopped white onion and jalapeño, ½ cup chopped cilantro, 2 teaspoons kosher salt, and ¼ teaspoon freshly ground pepper. But a celebration calls for a twist, like one of these variations.

MINTY MARGARITA

MODERN MEX

Omit the white onion and add ½ teaspoon grated orange zest plus 1 tablespoon fresh orange juice; swap in ¼ cup mint for the cilantro.

Swap in red onion for the white onion. Top with ¼ cup toasted pepitas and 3 tablespoons crumbled cotija or feta cheese.

TACO TRUCK–STYLE

MARTHA’S CLASSIC

Swap in 2 cups chopped tomatillos for 1 of the avocados; omit the lime juice. Purée in a food processor with ½ cup water until smooth.

Fold in 1 cup halved or quartered cherry tomatoes and 2 chopped hard-cooked eggs. Serve with plantain chips.

May GOOD T H I NG S DIY STYLE

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BUTTERFLY BAIT

DIY HOT SAUCE

COCKTAIL ESSENTIALS

For the constant gardener, send a made-in-Idaho tin full of seeds for flowers favored by winged creatures.

Help your spice fiend mix two of her own salsas picantes from this array of chiles—and end the Tabasco-versus-Cholula debate once and for all.

Make a mixologist’s day with seeds for a classic garnish, like mint, plus tools to shake up a storm.

Butterfly Habitat garden maker, $28.50, shop.nationalgeographic.com.

The Chili Lab Homemade Hot Sauce kit, $45, thechililab.com.

Urban Agriculture Co. Craft Cocktail Grow kit, $48, shopterrain.com.

SPINNING STARTER

MINI PLANTERS

CALLIGRAPHY TOOLS

Fiber artist Maryanne Moodie curated this plush set, packed with a loom, instructions suitable for novices and pros, and luxe Purl Soho yarns.

No backyard? No problem. These nifty organicherb cans contain everything a gourmet with big dreams and a tiny home needs to get growing.

Give a loved one a lovely, useful creative outlet (just promise not to ask her to make place cards!). This set has a nib, ink, vellum sheets, and more.

Purl Soho Frame Loom + Yarn bundle, $235, purlsoho.com.

Back to the Roots Garden-in-a-Can set, $25, backtotheroots.com.

Maybelle Imase-Stukuls Belle Calligraphy Starter kit, $30, anthropologie.com.

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GOOD L IVING Home, Style, Beauty, Health

ON THE WALL

We used Benjamin Moore paint, in Festive Orange (benjaminmoore .com) here. It makes an especially nice contrast with a leafy-green view. A few more hues we love: SherwinWilliams, in Knockout Orange (sherwinwilliams.com), and Ralph Lauren, in Shanghai Red (homedepot.com).

the palette

PERSIMMON + SAND A deep, saturated orange is bright and inviting by day but cozies up a room at night. For a space that looks lived in, not loud, continue the color onto window trim, and go for neutral or dark wood furnishings to bring out its warmth.

PRO P ST Y LI N G BY SC OT T H O R N E

PHOTOGRAPH BY LISA ROMEREIN

THE DETAILS Hans Wegner for Carl Hansen & Son CH25 easy chair, in Oak, $3,650, danishdesignstore.com. Pottery Barn colorbound natural sisal rug, 8' by 10', in Chino, $419, potterybarn.com.

Home GOOD L I V I NG

the find

Coir (aka upcycled coconut fiber) is also used to make cleaning-brush bristles and mattress stuffing.

MEET AND GREET As Flannery O’Connor might have said, a good doormat is hard to find—but not for lack of options. Pretty ones often don’t perform well (and vice versa), but these five picks are stylish, sturdy, and get the job done. PHOTOGRAPH BY PETER ARDITO TEXT BY ELYSE MOODY

1 ECO COCO This all-natural love knot– inspired braid is moldresistant, soft underfoot, and biodegradable.

Terrain Knot Weave, from $98, shopterrain.com.

2 RUBBER, MEET ROAD No-slip backing made of 90 percent–recycled rubber and a gritty top provide traction for muddy shoes. Apache Mills Weave, $11.50, homedepot.com.

3 VIP ENTRY A sharp chevron motif in white pine (with an added replaceable boot brush) has graphic appeal. Vermont Wooden, from $93, jkadams.com.

4 CABLE KNIT When floating lobster rope was outlawed in 2009 for entangling whales, the mildewproof cord found new work on shore as a sand and salt stopper. Cape Cod Doormats The Wave, in Palomino & Taupe, from $44, capecoddoormats.com.

5 FUZZY LOGIC Stiff coir-bristle stripes reinforced with wire have extra sole-cleaning oomph. Williams Sonoma Rectangle Stripes Wire Brush, from $70, williams-sonoma.com.

To keep these hardworking rugs clean, vacuum or shake them out weekly, and hose them off and hang to air-dry as needed.

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Garden GOOD L I V I NG

FINDING A GRASSY PATCH These grasslike mop-tops, known as carex, are a gardener’s dream. They grow in wet or dry soil, sun or shade, and don’t tempt deer. “There’s one for every situation,” says Bill Kolvek, owner of Bill Kolvek Perennials, in Chestnut Ridge, New York. “They’re tough as nails and long-lived.” Plant now and they’ll pop all season.

2 C. siderosticha ‘Variegata’

1 Carex morrowii var. temnolepis ‘Silk Tassel’

PHOTOGRAPH BY BRYAN GARDNER

1. This pompom-like shade lover works well anchoring a rain garden. 2. The clumping broadleaf groundcover is a welcome, pest-resistant alternative to popular dwarf hosta. 3

C. laxiculmis

C. oshimensis ‘Everillo’

3. Native to eastern North America, this evergreen variety can reach a foot in height. 4. For extra-vivid chartreuse foliage, plant it in a spot that gets lots of morning sun. 5. Also known as C. glauca, it’s drought-tolerant once established and slow to spread, so it works nicely in small areas. 6. The dark-green foliage has delicate white edges, and it produces small purple flowers in spring.

6 5

C. conica ‘Snowline’

C. flacca

7. This weeping variegated cultivar is a showstopper in a container or border.

7 C. oshimensis ‘Evergold’

WIN $25,000!

Enter now for your chance to win $25,000 to create a garden oasis! Visit marthastewart.com/ 25kGarden to enter. For details, see page 109.

American Made GOOD L I V I NG

One Stitch at a Time

A young embroidery artist is shaking up the age-old craft with bold botanical scenes so vivid, you can practically smell the flowers. TEXT BY MELISSA OZAWA

Sew for Yourself “I think of each piece as an illustration that happens to be made with thread, rather than ink or paint,” says Benning (above, left). She sells her work, which ranges in complexity, on her website, updating the items every four to six weeks.

C O U RT ESY O F SA R A H K . B EN N I N G

IN 2013, AFTER SARAH K. BENNING had earned her BFA from a large fan base—she has more than 386,000 Instagram the School of the Art Institute of Chicago, she wanted a followers—and a year ago, she started selling a monthly break from the city’s stressful, competitive art scene and digital pattern kit for all skill levels, which includes a detook a job as a nanny near Albany, New York. During the sign and detailed instructions. children’s naptime, she taught herself how to embroider— Traditional embroidery is bound by rules, but Benning’s first stitching on paper, then later on fabric in hoops—as approach is meant to be flexible. She provides thorough a way to keep her hands busy. “The more pieces I made, guidelines and techniques for each of her DIY patterns, but the more I fell in love with the process,” says Benning, hopes makers will experiment and follow their instincts who focused on fiber and material studies in school. about color choice, materials, even types of stitch. She began selling note cards stitched with thread on “I love how slow, deliberate, and methodical embroidery Etsy, and gradually expanded her offerings to include is,” she says. “It’s very relaxing.” It’s also forgiving: If you intricate pieces available on her website (sarahkbenning make a mistake, you can just cut out the error and try again. .com), depicting “scenes of interiors, houseplants, and mys- “If it’s a new craft for you and is feeling frustrating, take a terious female figures” that could hang on a wall. On her break and come back later,” Benning says. “There is no right Etsy page and through her Instagram posts, she cultivated or wrong way to make art.”

American Made GOOD L I V I NG

Benning’s Inspiration

TOOLS OF THE TRADE

In her ongoing effort to bring embroidery out of Grandma’s attic, Benning takes a freestyle approach, using just a few basic techniques (rather than a lot of complex stitches) and five simple items.

“Whenever I travel, I seek out botanical gardens and wander greenhouses, take pictures, and sketch ideas for future projects.” 2

Botanischer Garten, Berlin “My absolute favorite. So many of the details I find there make their way into my work.”

4 5

The Garfield Park Conservatory, Chicago “This is the first botanical garden I ever visited, and I instantly fell in love with it. I visited every few months when I was in school.”

1 GOOD SHEARS “Look for a sharp pair of scissors. Fiskars makes a range of products, from large fabric shears to small thread snips to really cool, TSA-friendly foldable ones,” Benning says (fiskars.com).

2 STARTER FABRIC “The best material for beginners is cotton: It has a tight weave, so you can keep your stitches close together. Linen is more challenging, but it creates a nice textural difference between fabric and stitching.”

3 A PATTERN “I use regular pencils to trace a pattern onto fabric, because I can achieve more detail than with a fabric marker. If you’re working with dark fabric, switch to tailor’s chalk or a white pencil.”

4 COLORFUL FLOSS “DMC embroidery floss and needles— I like size 5—are widely available and come in more than 400 rich colors. Plus, the thread is so silky and smooth when you’re sewing” (dmc-usa.com).

5 NICE HOOPS “I always use wooden ones. Once I’m happy with a completed project, I trim the excess fabric, leaving a quarter-inch all around, and secure it to the hoop with tacky glue.”

Kew Gardens, London “The glass houses here are an amazing mix of classic Victorianera architecture and modern designs.”

Beauty GOOD L I V I NG

PRESERVE AND PROTECT Congratulations! You’ve achieved the glorious hair color of your dreams. (Do we hear angels singing?) Now all you have to do is maintain the magic. But sun, swimming, and daily showering and styling can dim that new hue. With a few smart strategies, however, you can keep the color you longed for—longer. PHOTOGRAPH BY THE MORRISONS TEXT BY MELISSA MILRAD GOLDSTEIN

H AI R BY LI N H N G U Y EN AT K AT E RYAN I N C. U S I N G DAV I N ES; 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

Decades ago, hair-dye ads asked, “Does she or doesn’t she?” What was provocative then sounds downright quaint today, since, according to color company Madison Reed, 75 percent of women in the U.S. tint their hair.

Beauty GOOD L I V I NG

STRATEGY

Wash Smart

Build a Barrier

Style Safely

Don’t Stress About Sweat

PH OTO G R A PH S BY PE T ER A R D ITO

Take a Swim Lesson

Polish Your Silver

WHY IT’S ESSENTIAL

COLOR SAVERS

Since dyed hair is very porous, it absorbs water like a sponge and releases it just as readily, sending color pigments out of hair and swirling down the drain. You won’t see it happening, but eventually you’ll notice that your tone has faded or changed. First, try not to wash daily—two to four times a week is ideal— and always use a color-safe shampoo and conditioner. They’re formulated with gentler cleansing surfactants and hydrating emollients to help keep pigments locked into your hair.

Pantene Pro-V Radiant Color Shine Cleansing Conditioner, $7, pantene.com. Garnier Fructis Color Shield Fortifying shampoo and conditioner, $4 each, garnierusa.com.

If water is the biggest threat to hair color, sunlight runs a close second. Ultraviolet rays and the resulting free radicals break down dye pigments and weaken the keratin bonds that keep strands strong and pliable. If you’re going to be outside for an extended period, the simplest fix is to wear a hat. For everyday protection, mist on a lightweight UV spray to help shield both hair and scalp.

StriVectin Hair Color Care UV Protective Spray, $29, strivectin .com. Clarins Sunscreen Care Oil Spray SPF 30, $36, clarinsusa.com.

Hot tools like hair dryers, flat and curling irons, and hot rollers can top out at 450 degrees F, making already fragile strands far more so. Just as steam opens the pores on your face, intense heat peels back cuticles, breaking down the molecular components that hold in color pigments. The fix: Always use a heat-protection spray on damp hair. The silicones within form a protective seal over cuticles. And whenever possible, give hair a break and let it air-dry.

TreSemmé Repair & Protect 7 Pre-Styling Spray, $5, tresemme .com. Kenra Thermal Styling Spray 19, $16, ulta.com.

Shampooing less frequently makes perfect sense in theory, but what’s a clammy girl to do after Spinning class? Put on a shower cap or twist your hair into a bun, and keep it out of the water stream. Once out of the shower, blast roots using your hair dryer’s cool setting, and follow with a dry shampoo, massaging it into the roots to absorb excess oil. Then brush out hair using a natural-bristle type. If your ends feel dry, or your hair needs extra detangling, add a dry conditioner, a mist that hydrates ends without rewetting them.

DryBar Detox Dry Shampoo and Detox Dry Conditioner, $22 and $23, drybar.com.

Chlorine and salt water have a lovely way of turning blonde strands green and brown ones orange. To keep your color intact, hit the shower before taking a dip. This may sound counterintuitive (or inconvenient), but saturating cuticles with clean water makes it harder for pool or salt water to work its way in and do damage. For an added shield while doing your laps, plus a dose of hydration, comb a mask or conditioner from roots to ends before diving in.

Philip Kingsley Swimcap, $25, philip kingsley.com. Sun Bum Beach Formula 3 in 1 Leave In, $15, trustthebum.com.

Cool blonde tones don’t have an abundance of pigment (and the same goes for natural grays and whites), so mineral deposits in your water, UV light, and pollutants in the air can all impart a brassy cast that’s more noticeable than it would be on, say, a brunette. Enter your new best friend, the purple shampoo. It’s on the exact opposite side of the color wheel, so it helps mellow those yellows instantly. Don’t worry about using it daily—just when hair needs a boost.

Oribe Silverati shampoo and conditioner, $46 and $48, oribe .com. Joico Color Balance Purple shampoo and conditioner, $16 and $18, joico.com.

OUR EXPERTS Giselle, colorist at NYC’s Pierre Michel salon; Adam Broderick, salon and spa owner in Ridgefield, Connecticut; Nikki Lee, colorist and coowner of Nine Zero One, in West Hollywood, California; Jason Dolan, colorist at Nunzio Saviano, in New York City; Jeni Thomas, principal scientist at Procter & Gamble; Rebekah Forecast, hairstylist at Serge Normant at John Frieda salon, in New York City; and Gina Khan, stylist at Salon Nine, in San Francisco.

Beauty GOOD L I V I NG

COUNTER INTELLIGENCE An iconic makeup artist shares the simple secrets to her youthful energy. Plus, a trio of refreshing new skin-care finds. TEXT BY MELISSA MILRAD GOLDSTEIN

Fair-Weather Friends These trusty problem-solvers will set you up beautifully for the warmer months.

Words to Live By Makeup artist Bobbi Brown has taught generations of women how to get gorgeous. Now, she’s offering wisdom that goes more than skin-deep. Brown’s latest book, Beauty From the Inside Out, is packed with advice from her 25 years in the biz, including her essential look-good, feel-good foods (below) and what she simply won’t do without: good tequila and the occasional french fry. Cheers to her next chapter!

STAY DRY & CALM

Beauty From the Inside Out (Chronicle), Brown’s ninth book, outlines her philosophies on makeup, exercise, and mindfulness.

BE CLEAN & GREEN Yes to Cotton Comforting Facial Wipes cleanse sensitive skin gently and thoroughly— and they’re upcycled from cotton T-shirt manufacturing scraps. $6 for 25, yesto.com.

BROWN’S MUST-HAVE HEALTH BOOSTERS

Peppermint Oil “I mix a few drops with water and spray it into my mouth. It’s great for your breath, and invigorating.”

Apple-Cider Vinegar “A small spoonful added to water aids in digestion. Sometimes I’ll shake in some cinnamon to help it go down easily.”

“A tablespoon of virgin coconut oil in your morning espresso is not only good for your skin—it helps keep you fuller longer.”

Green Protein Powder “Alkamind Daily Greens powder, mixed with water, gives me energy and clarity when I feel sluggish.” $35, getoffyouracid.com.

Make Your Beauty Vote Count! Be a part of the 23rd annual Beauty Insider Awards—the “Oscars®” of the beauty industry. Visit beautybash.me to vote for the Iconic Beauty Award, which recognizes some of the best-known, must-have products from among the 12 nominees—a mix of drugstore and department-store favorites. (And we’re sure you already use and adore many of them.) Participants can enter for a chance to win a collection of beauty products valued at more than $1,000, so click and pick now! For entry details, see page 109.

STAY HYDRATED Peter Thomas Roth Water Drench Hyaluronic Cloud Cream is skin’s tall glass of, well, you know. The lightweight moisturizer cools skin and keeps it dewy for 72 hours, $52, peterthomasroth.com.

W ESTO N W EL L S (B ROW N); FLOW ER PH OTO S/G E T T Y I M AG ES (PEPPER M I N T ); PE T ER A R D ITO (OT H ERS)

Swipe this on and never fret about chalky streaks on dark clothes or yellow underarm stains on whites again. Degree Ultra Clear Black + White Motionsense Deodorant, $4.50, degree.com.

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Tastemaker G O O D L I V I NG

“I am so proud of my team. Together, we have impacted more than 540,000 lives so far.”

MOM ON A MISSION CHRISTY TURLINGTON BURNS

Nearly 13 years ago, Christy Turlington Burns evolved from an original supermodel to a women’s superhero, trading in runways in Paris and Milan for maternity clinics in Haiti and Tanzania. Her shift to healthadvocacy work began after she experienced complications during her daughter’s birth, and learned shortly thereafter an unsettling statistic: A woman dies every two minutes from similar complications, and up to 98 percent of those deaths are preventable. Determined to shrink that number, Turlington Burns studied public health at Columbia University and founded the nonprofit Every Mother Counts. She makes a point of wearing brands that give back, and has worked with companies like Toms and Clare V. to offer items that support her cause: “to make pregnancy and childbirth safer for every mother, everywhere.”

10 17

K AS S IA M E A D O R (P O RT R AIT ); C O U RT ESY O F E V ERY M OT H ER C O U N TS ( T-S H I RT ); C O U RT ESY O F A D I DAS (S N E A K ER ); C O U RT ESY O F R AG & B O N E ( J E A N S); PE TER A R D ITO (OT H ERS)

Founder and CEO, Every Mother Counts

Tastemaker G O O D L I V I NG

TURLINGTON BURNS’S PERSONAL STYLE “I have super-dry skin. I leave this at my bedside so I can apply some while watching TV or before going to sleep.”

4 5

Mantra: “Less is more.” Favorite designers: Isabel Marant and Phoebe Philo for Céline. Work uniform: Rag & Bone Lou skinny jeans (3), $250, rag-bone .com; a Nili Lotan buttondown shirt or sweater. Trusted carryall: “The Toms Orange Rose bag—proceeds help support Every Mother Counts.” Compass tote, $68, toms.com. Everyday shoe: Custom Stan Smith sneakers (12), from $110, adidas.com. Jewelry I never take off: “My wedding band.” Timepiece: Apple Watch, from $269, apple.com. Shades: Toms Traveler sunglasses, in Florentine Matte Honey Tortoise (1), $78, toms.com. Skin-care staple: Biotherm Blue Therapy Serum-in-Oil (17), $68, biotherm-usa.com. Must-have makeup: Born With It Color Sensational Lipcolor by Maybelline New York (14), $7.50, maybelline.com. Signature scent: Eternity by Calvin Klein (9), a fragrance she’s been wearing for more than 20 years. $68 for 1.7 ml, macys.com. Way to unwind: “I run, do yoga, or take a bath with Epsom salts [11].” $3, target.com.

IN HER HOME

7 8

Palette: Gray, white, beige, and chocolate. Flowers: Orange roses. Fragrance: Le Feu de L’eau Le Feu Peche candle (13), “which smells of neroli.” $65, lefeudeleau.com. On my nightstand: Kiehl’s Ultimate Strength Hand Salve (4), $22 for 5 oz., kiehls.com; “and my iPad in my Clare V. notebook sleeve [15],” $160, clarev.com. If my house were on fire, I’d grab: “My kids and dogs.”

IN HER KITCHEN Always in my fridge: New Barn organic unsweetened almond milk (6), $6, wholefoods market.com. Daily breakfast: An açaí bowl. Go-to snack: Almonds (16). Dinner-party menu: Roast chicken and vegetables with a green salad. Evening drink: Glass of Barolo.

ON HER RADAR Go-to shop: ”The Every Mother Counts website, for gifts that give back and support maternal health, like this Clare V. T-shirt.” Camp Fit tee (2), $99, everymother counts.org. Vacation spot: Turks and Caicos. Treasured film: No Woman No Cry, her documentary on maternal-health challenges (5), $13, amazon.com. Movie-theater treat: Popcorn. On my playlist: Band of Horses (8), CDs from $7, bn.com. Must read: Mom & Me & Mom, by Maya Angelou (10). “She is an incredible writer who always elevates the mundane to an art form.” $22, indiebound.com. Favorite hotel: “I love the Casa Palopó hotel, in Guatemala. The view of Lake Atitlán is one of the best I have seen anywhere.” I just came back from: Tanzania. “I went there to run the Kilimanjaro half-marathon and meet with our grantees on the ground. It dawned on me almost immediately that there is a deep connection between running marathons and giving birth. I love to spend time with our partners and the women they serve.”

Health GOOD L I V I NG

THE SIGN

A PAINFUL SORE

THE ORAL REPORT If something looks or feels amiss when you chew, chat, brush, or say ahh, don’t ignore it. Your mouth might be trying to tell you something important about your overall health. TEXT BY NAOMI BARR

in more ways than you may realize. It’s home to over 500 strains of good and bad bacteria (thankfully, mostly the former). The trouble-causing germs can spread like gossip to other parts of your body through the bloodstream, and possibly contribute to serious health issues, from cardiovascular disease to diabetes, pneumonia, and Alzheimer’s. But information flows the other way, too, and a stinging pain on your tongue can indicate a vitamin deficiency, a food allergy, or even hormonal changes. Read on to learn about the broader health messages your mouth can send, from subtle cues to cries for help. THE MOUTH IS A NATURAL COMMUNICATOR,

Treatment: Expect 7 to 10 days of shock and ow. An over-thecounter topical gel, cream, or liquid (look for one that contains an anesthetic, like benzocaine; an antiseptic, like hydrogen peroxide; or both) can dull the pain and help it heal, says Wolff. “Rinsing your mouth with warm salt water each night may work as well,” he adds, since salt helps reduce inflammation. If your canker sores crop up more often than the common cold, consider tracking them in a diary. That way you can cut out any spicy or acidic foods that may be causing them or, if they coincide with recurring deadlines, try to fit in some yoga or meditation to offset the stress.

THE SIGN

A DRY MOUTH

Translation: Oversipping at happy hour or feeling nervous can bring on a temporary cottony sensation. (So can a sinus issue or

ALE X AN D R E WEI N B ERG ER / T RU N K ARC H IVE

Translation: Chances are you’re run down, and your ulcer (aka canker sore) is telling you to get some rest already. “They often appear when your immune system is weakened by a cold, fatigue, or emotional stress,” says dentist Mark Wolff, Ph.D., chair of the department of cariology and comprehensive care at New York University College of Dentistry. However, food sensitivities, periodrelated hormonal shifts, gastrointestinal issues, a potential irritant in toothpaste (some studies have found a link between canker sores and sodium lauryl sulfate, a foaming agent), and even accidentally biting your cheek can trigger sores too.

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Health GOOD L I V I NG nasal congestion.) But if that stale, tacky feeling stays in your mouth no matter how much water you sip, it may be linked to a medication, says Wolff; antidepressants, blood-pressure drugs, and antihistamines are common culprits. If you don’t address it, more than your comfort may be at risk: In addition to providing moisture, saliva helps keep the mouth and teeth clean by clearing away food debris and bacteria, so its absence can foster the germs that cause tooth decay and gum disease, says Stanley Heifetz, a New York City‒based cosmetic and restorative dentist. Treatment: Hydrate. “Drink lots of water, and try green tea, which has antimicrobial properties,” says Heifetz. Sugar-free gum can offer some relief, since chewing stimulates the salivary glands, says Wolff: “This is especially beneficial after a meal.” If you drink alcohol, cut back, particularly on red wine, whose tannins can interfere with saliva production. And ask your doctor if dry mouth is a known side effect of any medications you take—there may be an alternative.

THE SIGN

A GRAY-WHITE TONGUE

Translation: That film is likely just accumulated gunk. “The top of your tongue is like a carpet,” says dentist Graham Forbes of Capital Dental Design, in Richmond, Virginia. “The tiny bumps, or papillae, on it create a texture that can trap plaque.” This can worsen if a cold or an infection throws off your mouth’s bacterial ecosystem. And eating spicy foods, smoking, or drinking can cause the papillae to become inflamed, locking in bacteria

and debris that then build up into the coating (or plaque) you see. Treatment: A few gentle passes with a tongue scraper should do the trick. Wolff also recommends brushing the top of your tongue with baking soda, which works as an antiseptic and a cleanser. Any swelling should go down over time, but drinking warm water with lemon (an anti-inflammatory) or swishing with salt water may help speed things along.

THE SIGN

A TOO-RED TONGUE

Translation: Are you vegan or vegetarian? A smooth, brightred tongue may mean you have a vitamin B12 or iron deficiency, since low levels of each can lead to a loss of papillae. People who eat only plant-centric meals are especially prone to a B12 deficiency, since the vitamin is found only in meat, poultry, and dairy products; iron loss can occur in women who have heavy periods. Treatment: Ask your doctor if you need a supplement, which should help rebalance your diet and return your tongue to its normal color and texture.

THE SIGN

BAD BREATH

Translation: If your usual routine— brush, floss, rinse, repeat—can overpower your morning breath, you might just have a case of dry mouth in disguise, since a lack of moisture lets stinky bacteria thrive. “Our mouths dry out naturally overnight, because we may produce less saliva and often breathe through our mouth while we sleep,” says Forbes. But gum-disease bacteria can release an odor too, as can the mucus from a sinus infection. And if you still have your tonsils, you may have developed a tonsil stone. “The deep grooves on your tonsils can trap food and bacteria,

and if they’re not rinsed away, they can calcify into tiny white, pebblelike deposits that can release a pretty big smell,” says Forbes. Treatment: If your breath’s still funky after you give your teeth and tongue an a.m. once-over, Heifetz recommends sipping warm lemon water. You can also chew gum or parsley and gargle with alcohol-free mouthwash. For sinus issues, try rinsing with a neti pot or using a saline nasal spray; if symptoms don’t improve, talk to your doctor about other treatments, such as an allergy medication that may help ease your breathing. Tonsil stones may sound unusual, but one study showed that up to 40 percent of patients may have them. Luckily, they’re simple to take care of. You can remove one yourself with a toothbrush, a cotton swab, or even a clean finger, says Forbes—but if that makes you (literally) gag, have your dentist or doctor do it.

THE SIGN

STINGING TONGUE SPOTS

Translation: Feel like you’ve got the world’s worst pimple on your tongue? It’s probably time to examine your diet. These white or red bumps, called transient lingual papillitis, are inflamed taste buds, and they can be a reaction to spicy foods or a food allergy, says Wolff. Stress, hormone fluctuations, or gastrointestinal issues could also be to blame. Treatment: To ease the pain, try a warm salt-water rinse or an OTC topical antiseptic gel, cream, or mouthwash. Stick to cool beverages, and talk to your doctor if the sensitive spots occur so often that you suspect a food allergy.

THE SIGN

A CRACKED TONGUE

Translation: The cracks could be genetic or a sign of dehydration, but they’re more likely a natural by-product of aging. (Yes, just like the wrinkles on your face.) They also appear to be more common in people who have psoriasis— an inflammatory disease that is thought to provoke the fissures. Treatment: There’s nothing you need to do, other than keep the grooves clean to prevent bacteria and food particles from lodging there and causing inflammation or pain. Drink lots of water to ward off dehydration, and make a habit of using a tongue scraper or a soft-bristle brush.

THE SIGN

EXTRA-TENDER GUMS

Translation: You’re probably not cleaning your teeth regularly or thoroughly enough. Skipping sink sessions can lead to gingivitis, a mild form of gum disease that results when particles of food caught between teeth or along the gumline attract inflammationcausing bacteria. If your gums look red and swollen instead of firm and pink, or bleed when you brush or floss, that’s the likely cause. But gingivitis can strike strict brushers, too: Even if you tend to your teeth like clockwork, “most people aren’t capable of cleaning every surface of every tooth,” says Heifetz. Treatment: “Gingivitis is almost always reversible with proper daily brushing, flossing, and a cleaning at your dentist’s office,” says Forbes. Two times a day, brush around each tooth and gum thoroughly—“spend two minutes brushing, not 20 seconds,” says Heifetz—and then floss. If the puffiness or bleeding doesn’t subside after about two weeks, it’s time to get a professional cleaning.

Health GOOD L I V I NG

THE SIGN

TONGUE RIPPLES

Translation: Your tongue is enlarged, and the ripples or scallops around its sides are actually indentations from your teeth. Sleep apnea is one explanation: Experts have found that patients with the condition often have large tongues, either due to genetics or because their tongue has gained volume along with their body weight (the back of the human tongue is about 30 percent fat), according to a 2014 study of obese sleep-apnea patients. Hypothyroidism can also cause swelling throughout the body, including the tongue. Rule out those two possibilities and the

ruffles might point to stressrelated tooth clenching or grinding, an allergy, or possibly even a B 12 or iron deficiency. Treatment: If you have other possible symptoms of sleep apnea— acid reflux, snoring, sleepiness, or memory problems—talk to your dentist (the profession is now becoming trained to tackle it) or doctor to schedule a visit to a sleep specialist for an official diagnosis. If you’re sleeping just fine, ask about getting tested for hypothyroidism, which can be easily treated with a prescription medication.

DENTIST’S ORDERS A clean mouth is part of your body’s first line of defense. These three tools can help you keep it sparkling between checkups. ELECTRIC TOOTHBRUSH A 2014 review of 56 studies comparing electric brushes with manual ones found that after three months, people using the former had a 21 percent greater reduction of plaque and an 11 percent lower occurrence of gingivitis. “You don’t have to be as perfect navigating the ins and outs of your teeth,” says Forbes. “It does a lot of the work for you.” We like colorful Goby brushes (from $50 each, goby.co). WATER FLOSSER Research suggests that these at-home versions of the dentist’s sprayer can help reduce gum bleeding caused by gingivitis.

“It’s a great option for those who don’t like to floss with string,” says Heifetz, who recommends the Waterpik Aquarius Professional ($80, waterpik.com). DENTAL DISCLOSING TABLETS Here’s another way to brush more carefully: Turn your teeth (temporarily) red. Chews such as Butler G-U-M Red-cote ($30 for 248, amazon.com) release a dye that briefly stains plaque, highlighting problem spots. “Using them twice a week will help you become a more proficient brusher,” says dentist Ana Gutiérrez Gossweiler, director of the Oral Health Research Institute Clinic at Indiana University School of Dentistry.

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Editors’ Picks

Brighten Her Morning

WIN THIS!

Sheldon Ceramics’ hand-thrown berry colander moves from sink to table with style. $80, sheldon ceramics.com.

This colander could be yours! Visit win .marthastewart .com on May 10 to enter for your chance to win. For more details, see page 109.

G O O D L I V I NG

Heat It Up If she loves to cook, make her day with a pot in a happy hue. Martha Stewart Collection enameled cast-iron round casserole, from $100 for 2 qt., macys.com.

Deliver a Bouquet Twosome Eau de Parfum, by Swedish artisan Efva Attling, is a soft blend of lemon zest, cassis, and violet. $120 for 50 ml, aedes.com.

MOTHERLY LOVE Whether she’s a brandnew mama or a beloved nana, celebrate the woman who knew you first with a sweet and stylish gift. PHOTOGRAPHS BY PETER ARDITO

Band Together All the siblings can contribute to this classic Shinola Cass watch. It’s built in Detroit and guaranteed for life. $650, shinola.com.

Smooth It Over Pamper the hands that always held yours. The Cottage Greenhouse’s luxe cream contains carrot oil and shea and avocado butters. $24, thecottage greenhouse.com.

Grow Closer Give her green thumb a thumbsup: This leather planter by All Hands is handwoven. From $130, allhands ny.com.

Freeze Time Got tissues? A cherished photo is extra-special in a scalloped-bone frame by Food52. $54, food52.com.

Add Some Zip She can put makeup in this leather pouch by Kempton & Co. to keep her tote organized, or carry it on its own like a clutch. $78, kemptonandco.com.

Treat Her Right Spoil her sweet tooth with decadent, delightfully chewy fleur de sel and chocolate caramels from Miette. $14 for 8, miette.com.

It’s where all the day’s worries disappear the minute you walk in the door. It’s home.

Ask Martha G O O D L I V I NG

How do I prep my wood floors for painting?

—Sam Chadwick, Tucson, Ariz.

A: First, give the entire floor a light sanding with 100-to-120-grit abrasive paper (always wear a mask), both to remove any old finish and to rough up the surface so the primer will adhere. Sand off stubborn stains or raised areas with 180-to-320-grit paper. Vacuum the floor when you’re done, then go over it with a tack cloth—available at paint and hardware stores—to remove any remaining dust. (Or use a damp cloth, but let the whole floor dry thoroughly before priming.) Last, add a coat of primer to seal the area; once it’s dry, you’re ready to paint. PHOTOGRAPH BY ANNIE SCHLECHTER

Ask Martha G O O D L I V I NG

—Akeelah Hamilton, Minneapolis

—Zoe Nussbaum, Cincinnati

Panasonic Retro OverEar Monitor headphones, in Cream, $90, panasonic .com.

A: Grads need (but often can’t yet afford) help with their #adulting. So buy them highquality items that serve everyday needs, from a chic organic-cotton tote to noisecanceling headphones for working in a cubicle. Want Les Essentiels Orly Shopper tote, in Beige/Cognac, $185, wantles essentiels.com.

Breville the Fast Slow Pro 6-quart pressure cooker, in Silver, $380, williams-sonoma.com.

S H AI N A FI S H M AN (CAT ); PE T ER A R D ITO (OT H ERS)

Q: Do I need pet insurance?

What are the best gifts for recent graduates who are moving into small apartments?

Frieling 5-to-6-cup French press, in Mirrored Finish, $85, frieling.com.

A: It’s ultimately a personal decision, but since it’s often expensive, many owners focus on the costliest times of life: the first two years (for vaccinations and spaying/neutering), and the later stages (for cancer, heart disease, and organ problems). There are two main types of insurance: Complete coverage usually has minimal exclusions, a low deductible and copay, and a high policy maximum. Catastrophic coverage generally also has a high policy maximum, at a lower premium, but a high deductible and often a high copay. Tennessee veterinarian Doug Kenney suggests picking “the highest policy maximum, the lowest copay, and the lowest deductible—in that order—for which you can afford the premium.”

Areaware concrete desk set, in Sand, $50, areaware.com.

Whim by Martha Stewart Collection Connect the Dots duvet set, from $180 for twin, and 360-thread-count cottonpercale sheet set, in Grey, from $50 for twin, macys.com.

LET US HELP YOU!

Q: How can I keep oil from spattering all over my kitchen when I’m cooking? —LaTonya Simpson, Sacramento, Calif. A: In a pinch, you can invert a metal colander over your pan. But a stainlesssteel mesh splatter screen works best at keeping oil off of you—and your walls. Look for one with feet (so it can rest on a counter without making a mess) and a silicone handle (which stays cool). We like Cucinare’s 13-inch splatter screen guard with double-thick mesh ($16, amazon.com).

Email your quest ions to ask martha@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.

E VE RYDAY FOOD Cook, Nourish, Enjoy

perfecting ...

BUTTERMILK PANCAKES Nothing says, “It’s Saturday morning!” like the scent of homemade flapjacks drifting through the house. Here, we reveal the secrets to a best-in-show breakfast, from giving the batter a splash of lemon juice to knowing just when to flip.

FO O D ST Y LI N G BY G R EG LO F TS

PHOTOGRAPHS BY ARMANDO RAFAEL TEXT BY BROOKE PORTER KATZ

When choosing a maple syrup, check the label to make sure it’s pure, with no added ingredients. Runamok Sugarmaker’s Cut is one of our go-tos (runamok maple.com).

May E V E RYDAY F OO D

UNBLEACHED ALL-PURPOSE FLOUR

+ SUGAR

+ BAKING POWDER

+ BAKING SODA

+ BUTTERMILK

+ FRESH LEMON JUICE

+ LARGE EGGS

+ UNSALTED BUTTER

+ SAFFLOWER OIL

Mix the batter . . .

Oil the skillet

WE REPEAT: DON’T OVERSTIR

. . . just not too much. The key to airy pancakes is keeping the batter lumpy. In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon each baking soda and kosher salt until very well combined, about 30 seconds. In a large measuring cup, beat together 2 cups buttermilk, 1½ teaspoons lemon juice, 2 large eggs, and 2 tablespoons melted, cooled butter. Make a well in dry ingredients; stir in wet mixture. Let rest 10 minutes so gluten can relax for a more tender end result.

Some lumps in the batter are your friend. If it gets too smooth from overmixing, breakfast will (literally) fall flat.

Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden-brown, 2 to 3 minutes. Flip and cook 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 200° oven.

Swap

TOP TOOL

CITRUS STAR Lemon juice gives pancakes that tang lost from modern packaged buttermilk.

Pour and flip

Too much fat in the pan leads to uneven browning, which is why we use it sparingly. Heat a large nonstick or cast-iron skillet over medium; add 1 teaspoon safflower oil, then wipe with a paper towel, leaving behind a thin film.

For easy flipping, we recommend a wide, flexible spatula. We love the Tovolo silicone slotted turner ($12, crate andbarrel.com).

Substitute Cup4Cup, a gluten-free variety, for all-purpose flour. The batter won’t need to rest, but the pancakes will take an additional 2 to 3 minutes per side to cook.

TEST RUN Make a single pancake first to work out the kinks. If it gets too dark on the outside, or gummy in the middle, adjust the heat to medium-low. If it sets at the edges before developing color on the bottom, turn up the heat.

NEXT LEVEL: THREE MORE WAYS TO WORK PANCAKES AppleBuckwheat

A little buckwheat goes a long way to creating an earthier, deeper flavor. Replace just ¼ cup of the flour with buckwheat flour. While cooking, add 4 or 5 very thin apple slices to each pancake as bubbles form. Sprinkle with sugar, then flip. Serve with Greek yogurt and maple syrup. Sliced nectarines, pears, or peaches are delicious, too.

For supreming instructions, go to marthastewart.com/supreming-citrus.

Peanut Butter & Berries

Mix ⅔ cup chunky peanut butter with 1 tablespoon packed light brown sugar. Drop 2 teaspoons at a time on a parchmentlined baking sheet. Spread into disks with a spoon; freeze 1 hour. Drop 2 tablespoons batter in skillet; top with 1 disk and cover with 2 more tablespoons batter. Cook 3 to 4 minutes per side. Serve with sliced strawberries and maple syrup.

RicottaCornmeal

Cornmeal adds a subtle crunch, while ricotta makes pancakes even fluffier. Replace ⅓ cup of the flour with fine yellow cornmeal, and ¼ cup of the buttermilk with ½ cup fresh ricotta. Stir in 1 teaspoon orange zest, and replace the lemon juice with orange juice. Cook and serve pancakes, topped with supremed oranges, warm honey, and a dollop of ricotta.

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT

GROCERY LIST

Coconut Dreams, Fudge Stripes and E.L. Fudge—three ways to delight in rich, chocolatey fudge straight from the Hollow Tree.

Uncommonly Good ®

May E V E RYDAY F OO D

Primo Pours sip & repeat

ALL-STAR PITCHERS

Our mixers of choice also happen to taste delicious on their own.

FOR BELLINI Mionetto Prosecco Brut: Crisp and, unlike many others, not too sweet.

VERMOUTHGRAPEFRUIT SANGRIA

PINEAPPLERASPBERRY BELLINI MEZCAL BLOODY MARÍA

Active Time: 10 min. Total Time: 15 min. Serves: 6 to 8

This bubbly drink is inspired by a French martini. Blend 2 cups raspberries, 2 cups pineapple juice, and 1 teaspoon pure vanilla extract until smooth. Strain through a fine-mesh sieve, pressing on solids; pour into a pitcher. Top with 1 bottle (750 ml) chilled brut sparkling white wine. Let foam settle; top with 1 cup chilled seltzer and stir gently to combine. Put a few raspberries in each glass, pour, and serve.

For supreming instructions, go to marthastewart.com/supreming-citrus.

Active Time: 10 min. Total Time: 40 min. Serves: 6 to 8

For a smoky, spicy take on a Bloody Mary, stir together 5½ cups Clamato juice, ¼ cup fresh lemon juice, 1 cup mezcal, 1 tablespoon Worcestershire sauce, 2 tablespoons horseradish, 1 tablespoon grated fresh ginger, and 1 teaspoon kosher salt in a pitcher. Refrigerate at least 30 minutes and up to 1 day. Coat damp glass rims with celery salt; fill each with ice. Pour drinks; serve each with a celery rib, a lemon wedge, and fresh cilantro sprigs.

FOR BLOODY MARÍA Ilegal Mezcal Joven: Smooth enough to sip, and pleasantly smoky. Active Time: 20 min. Total Time: 1 hr. 20 min. Serves: 6 to 8

To make this citrusy version of the Spanish punch, bring ⅓ cup each sugar and grapefruit juice to a boil, stirring until sugar dissolves; let cool completely. In a pitcher, stir together syrup, 3 cups grapefruit juice, 2 cups dry vermouth, 3 cups supremed grapefruit segments, and ½ cup thinly sliced grapefruit wheels. Cover and refrigerate at least 1 hour and up to 1 day. Serve over ice; garnish with a grapefruit wheel.

FOR SANGRIA Dolin Dry Vermouth: A nicely balanced stand-in for white wine.

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT; PH OTO G R A PH S BY PE T ER A R D ITO (B OT T L ES)

Weekend brunch gets far more festive when you serve a signature drink. Toast Mom (or greet the new graduate) with a party-size batch of bright, beautiful cocktails.

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May E V E RYDAY F OO D

whatâ&#x20AC;&#x2122;s for dinner?

BIRD IS THE WORD In the spirit of innovation, we hereby disrupt your chicken rotation. This month, give your go-to recipes a rest and try a whole roasted version with crispy chickpeas and yogurt sauce, a one-pot meal of braised breasts with asparagus and potatoes, or a Thai take on kebabs, served with rice noodles and a cashew dipping sauce.

R EC I PES AN D FO O D ST Y L I N G BY L AU R A R EG E ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT

To make the sauce for these kebabs, simply pulse cashews and curry paste together with water. Consider using other nuts, too, like peanuts or almonds.

Cashew-Chicken Kebabs

Creamy Asparagus Chicken

Chicken With Roasted Chickpeas

Buffalo Chicken Sandwiches

Cashew-Chicken Kebabs

Creamy Asparagus Chicken

Active/Total Time: 50 min. Serves: 4

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

3 to 4 tablespoons red curry paste (depending on desired heat) 4 boneless, skinless chicken thighs (1¼ pounds total), cut into 1½-inch pieces Kosher salt 8 ounces vermicelli rice noodles, broken in half 1 English cucumber 2 large carrots, peeled Safflower oil, for brushing 1 cup shredded iceberg lettuce Lime wedges, for serving

1. Soak eight 8-inch wooden skewers in water 15 minutes. In a food processor, pulse cashews with curry paste and ¾ cup water until smooth. Combine 1 cup of cashew mixture with ⅓ cup water. Toss chicken with remaining mixture; lightly season with salt. Meanwhile, bring a large pot of water to a boil. Cook noodles until just tender, about 2 minutes; drain. Rinse with cold water; drain well. 2. With a vegetable peeler or mandoline, shave cucumber and carrots into wide, paper-thin ribbons. Heat a grill or grill pan to medium-high; lightly brush with oil. Thread chicken onto skewers; grill, in batches if needed, 6 to 8 minutes per side, transferring to a plate as done. Serve, with noodles, lettuce, cucumber, carrots, cashew sauce, chopped cashews, and lime wedges.

4 bone-in, skin-on chicken-breast halves, split and patted dry Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 leeks, trimmed, thinly sliced, and well rinsed (4 cups)

⅓ cup dry white wine, such as Sauvignon Blanc 1½ cups low-sodium chicken broth 1 pound very small red potatoes (each 1 inch diameter), halved 1 pound asparagus, trimmed and cut into 2-inch pieces

¼ cup heavy cream Dill sprigs, for serving

1. Preheat oven to 450°. Season chicken with salt and pepper. In a large, straight-sided ovenproof skillet, melt butter over mediumhigh heat. Add chicken to skillet, skin-side down; cook until golden brown, about 5 minutes a side. Transfer to a plate. 2. Reduce heat to medium. Add leeks to skillet; cook, stirring frequently, until softened, about 4 minutes. Stir in wine; cook until almost evaporated, 1 minute. Add broth and potatoes; season with salt and pepper. Bring to a boil, then add chicken, skin-side up; transfer to oven. Roast 15 minutes, then remove and add asparagus; season with salt. Cover and return to oven; roast until potatoes are tender and chicken is cooked through, about 10 minutes more. Transfer chicken to a plate. Stir cream into skillet, then return chicken. Serve, with dill.

Chicken With Roasted Chickpeas

Buffalo Chicken Sandwiches

Active Time: 20 min. Total Time: 1 hr. 10 min. Serves: 4

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

1 whole chicken (about 3½ pounds), patted dry

Also try ranch dressing in place of the blue cheese and mayonnaise.

3 tablespoons extra-virgin olive oil

1½ cups panko

Kosher salt and freshly ground pepper

½ small red onion, very thinly sliced (½ cup) 2 tablespoons white-wine vinegar 1½ cups Greek yogurt 1 Persian cucumber, grated on large holes of a box grater (½ cup)

2 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper

¼ cup mayonnaise, plus more for serving 1 tablespoon Frank′s RedHot sauce, plus more for serving 4 chicken cutlets (each 4 ounces), patted dry

1 tablespoon fresh lemon juice, plus 1 lemon, thinly sliced

3 tablespoons unbleached all-purpose flour

2 cans (each 15.5 ounces) chickpeas, rinsed and well drained

4 potato rolls, split and lightly toasted

2 packed cups fresh herbs, such as parsley, cilantro, and mint

1. Preheat oven to 475°. Cut chicken along backbone on one side with shears; open like a book. Turn over; press flat on a rimmed baking sheet. Rub with 1 tablespoon oil; season with salt and pepper. Roast 25 minutes. Meanwhile, combine onion and vinegar in a large bowl. In another bowl, combine yogurt, cucumber, and lemon juice. Season both with salt and pepper. 2. Remove sheet from oven; scatter chickpeas and lemon slices around chicken. Season with salt and pepper. Drizzle with remaining oil. Roast until a thermometer inserted into thickest part of breast registers 165°, about 15 minutes. Transfer chicken to a cutting board. Return sheet to oven; roast until chickpeas are crisp, 10 minutes. Cut chicken into pieces. Toss chickpea mixture and herbs with onion mixture. Serve, with chicken and yogurt sauce.

⅓ cup crumbled blue cheese Thinly sliced celery stalks, crisp iceberg-lettuce leaves, and potato chips, for serving

1. Preheat oven to 425°. Toss panko with butter and ½ teaspoon salt on a rimmed baking sheet. Toast in oven, stirring twice, until golden brown, about 6 minutes; let cool 10 minutes. In a shallow dish, whisk together mayonnaise and hot sauce. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Dip in mayonnaise mixture; coat with panko, patting to adhere. Transfer to another rimmed baking sheet. 2. Roast chicken, flipping once, until cooked through, about 12 minutes. Let cool slightly. Slice cutlets in half crosswise and place, stacked, on bottom buns. Add cheese, celery, lettuce, mayonnaise, and hot sauce; sandwich with top buns. Serve, with chips.

1½ cups unsalted roasted cashews, plus more, chopped, for serving

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May E V E RYDAY F OO D

According to a recent study published in the Journal of Natural Products, parsley contains a compound that may help fight cancer.

healthy appetite

Curly-leaf parsley (above) is milder in taste than the more common flat-leaf (aka Italian) variety.

Parsley is so much more than a pretty garnish. Full of antioxidants and vitamins C and K, this grassy, mildly bitter herb adds flavor and crunch to salads, and can even be sautĂŠed like spinach. Read on for recipes that will help you promote it to the middle of your plate.

To freshen up your breath, chew on a sprig the next time youâ&#x20AC;&#x2122;re chopping a bunch for a dish.

R EC I PES BY S H I R A B O CA R ; FO O D ST Y LI N G BY L AU R A R EG E ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT

INTO THE SPOTLIGHT

VEGGIE SAUSAGE AND ALMOND BUTTER

MAKE A GREAT PEAR

ALMOND BUT TER & PEAR SANDWICH

fo r b ot h yo u a n d t h e E a r t h . We m a ke d e l i c i o u s fo o d s w i t h p l a nt- b a s e d p r ote i n s , s o w h ate ve r m e a l i s c o m i n g u p n ex t , yo u â&#x20AC;&#x2122;ve g ot a t a s t y ve g g i e m a i n co u r s e .

M AKE IT A M O R N I N G S TAR M E AL

F i n d u s i n t h e f r e e ze r a i s l e .

May E V E RYDAY F OO D

GREEN DAY Mix parsley into a Mediterranean grain salad, wilt it in olive oil with fragrant garlic and ginger, or blend it into a refreshing green yogurt smoothie for a healthy morning (or afternoon) sip.

How to Prep Parsley WASH IT Submerge a bunch in a big bowl of cold water, swish it with your hands, let stand for a few minutes, and then lift it out. Any fine sand or dirt will fall to the bottom of the bowl. (Holding the parsley under running water won’t get it all off.) DRY IT A salad spinner is ideal, because it whisks away all the water without bruising the leaves. If you don’t have one, pat the herb gently with a clean kitchen towel. STORE IT Parsley keeps for at least a week when wrapped in a damp paper towel and stored in a sealable container. A single bad leaf can ruin the bunch, so if you see one that’s turned yellow or brown, or is mushy and wet, tear it off.

FOR LUNCH

FOR DINNER

WHOLE-GRAIN SALAD

SAUTÉED SPRIGS

Combine 3 cups cooked whole grain (such as quinoa, farro, or barley); 1 cup loosely packed chopped parsley, plus 1 cup whole leaves; 3 thinly sliced scallions; 2 stalks thinly sliced celery; 4 ounces cherry tomatoes, halved; 3 tablespoons fresh lemon juice; and ¼ cup extra-virgin olive oil. Season to taste with kosher salt and freshly ground pepper. Salad can be refrigerated in an airtight container up to 1 day. For a heartier meal, add grilled shrimp and some feta.

Heat 1 tablespoon extra-virgin olive oil, 1 thinly sliced garlic clove, and 1 teaspoon freshly grated ginger in a large skillet over medium-high until aromatic but not browned, about 20 seconds. Add 1 bunch (5 ounces) parsley, cut into 1-inch pieces (6 cups), and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with kosher salt and freshly ground pepper. Serve with lemon wedges for squeezing. This side dish goes well with fish.

THREE MORE IDEAS! Finely chop stems and add them to potato salad for extra crunch.

½ cup cold water, 1 cup

Use a handful of whole leaves instead of lettuce in a sandwich. Improve store-bought broth by simmering it with a few fresh sprigs for 20 minutes.

NOW A LITTLE LESS DEVILISH.

WITH AVOCADO OIL & OMEGA-3 AL A ITâ&#x20AC;&#x2122;S A WHOLE NEW WAY TO MAYO.

May E V E RYDAY F OO D

MEXICAN HOT-CHOCOLATE COOKIES Active Time: 35 min. Total Time: 1 hr. 25 min. Makes: About 3 dozen These cookies can be stored in an airtight container at room temperature for up to a week. 1 ½ cups unbleached all-purpose flour

¼ cup unsweetened Dutchprocess cocoa powder 1 teaspoon ground cinnamon

½ teaspoon kosher salt ¼ teaspoon cayenne pepper 1 teaspoon baking soda 1 stick unsalted butter, room temperature 1 cup packed dark-brown sugar

1 teaspoon pure vanilla extract 12 ounces semisweet chocolate (61 percent cacao), chopped (2⅓ cups)

½ cup turbinado sugar

A roll in turbinado sugar before baking adds extra crunch.

sweets

Sugar & Spice Everything’s nice about Mexican hot chocolate, which is why we dreamed up a cookie that showcases its signature qualities: deep cocoa flavor, a melt-in-your-mouth texture, and the assertive kick of cayenne pepper and cinnamon. Bake a batch or two, and wow a crowd— or just your coworkers—on Cinco de Mayo.

1. Preheat oven to 325°. Whisk together flour, cocoa, cinnamon, salt, cayenne, and baking soda. 2. In a separate bowl, beat butter with brown sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just incorporated. Stir in chocolate. 3. Roll dough into 1-inch balls (each 1 heaping tablespoon). Gently roll each in turbinado sugar to coat; place 2 inches apart on parchment-lined baking sheets. Bake until surfaces crack slightly, 11 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely.

R EC I PE A N D FO O D ST Y LI N G BY L AU R A R EG E ; PRO P ST Y LI N G BY CA R L A G O N Z A L E Z- H A RT

1 large egg, room temperature

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“Earth laughs in flowers.” —R ALPH WALDO EMERSON, “HAMATRE YA”

Julia Child once said that “a party without a cake is just a meeting.” We couldn’t agree more. Whatever moment you’re celebrating—whether it’s Mother’s Day, a birthday, or a bouncing new baby—make one of these stunners and invite everyone to take a sweet bite out of life.

citrus mousse cake w i th

buttercream frosting

CAKES

FOR any OC CASION PH OTO G R A PH S by NG O C M I N H NG O T E X T by B RO O K E P O RT E R K AT Z R E C I PE S by S H I R A B O C A R , S A R A H C A R E Y & G R E G L O F T S

FÊTE A FRIEND If you want to delight on sight, bake this tangy lemon cake with layers of lime mousse for a pal’s birthday, bridal shower, or big promo. The white buttercream frosting is an ideal blank canvas for a sprinkling of sugar pearls, meringues (you can make or buy them), and a scattering of edible blooms. Everyone will think you hired a pro. THE DETAILS Creative Candles Celebration candles, in Metallic Gold, $16.50 for 12, creativecandles.com. Martha Stewart Collection glass cake stand, 11", in Roseite, $72, macys.com. Edible flowers, gourmet sweetbotanicals.com; chefs-garden.com.

confetti cake w i th

vanilla frosting

FEED A CROW D

For recipes, see page 104. And look for helpful how-to videos this month at marthastewart.com/party-cakes.

This extra-moist sheet cake is great for little and big kids alike—and it will be the talk of the block party or bake sale. Creamy vanilla frosting is topped with jumbo sprinkles, which are fun and easy to make: Pipe long, thin lines of icing on parchment, let them dry, and break them with a spatula to create “shards.” Use small pieces in the batter to amp up the funfetti factor. We went for orange and pinks, but customize your colors as you wish—say, with college hues for a graduation bash.

SURPRISE! With striking stripes hiding beneath a thick coating of glossy chocolate frosting, this dessert is fitting for a guest caught wildly off guardâ&#x20AC;&#x201D;and is surprisingly simple to pull off. The pattern is created by alternating spoonfuls of vanilla and chocolate batters in the center of the pans. For the strongest contrast (and even richer flavor), use a dark cocoa powder, like Valrhona.

chocolateand-

vanilla zebra cake

STRIP IT DOW N Naked, or non-iced, cakes are always crowd-pleasers. Still, we can’t help but accessorize ours with chocolate and crushed pistachios. The batter for this dense Italian pastry–inspired treat is flavored with orange-flower water and more pistachios, and the ricotta filling is laced with candied orange zest and semisweet chocolate. THE DETAILS Pillivuyt porcelain cake stand, from $60, williams-sonoma.com.

B OW L E V E RYON E OV ER The ice cream cake gets all grown up in our sleek spherical version. It’s baked in a heatproof bowl, hollowed out, and filled with mint-chocolatechip ice cream. The finishing touch: a crisp, shiny chocolate shell. We predict it’ll be gone right after “For He’s a Jolly Good Fellow” ends.

grasshopper dome ice cream cake

pistachio cannoli cake

carrot cake w i th

S E RV E U P S PE C I A L A rose is a rose is a rose—except when it’s the exquisite exterior of a carrot cake. (And everyone has a friend who adores carrot cake.) White chocolate adds structure—and sweetness—to the cream-cheese frosting, which helps the circular ruffles hold their shape. The only tool you need is a pastry bag fitted with a standard petal tip.

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

whitechocolate frosting

75 GO HIGH A light-as-air chiffon cake is wonderful to make for Motherâ&#x20AC;&#x2122;s Dayâ&#x20AC;&#x201D;or to receive. It incorporates three pounds (yes, three pounds) of strawberries, equally divided between the layers, the ethereal whipped frosting, and the sugar-dusted pile on top. To create the vertical stripes of buttercream, just use a small offset spatula. THE DETAILS Mosser Glass pink glass cake stand, from $45, food52.com.

vanilla sponge cake w i th

strawberrymeringue buttercream

HOW TO BUILD

CHARACTER

People fall in love with a home for its unique details, but the truth is, not all places come with them. Your walls, windows, and doorways can be finishing touches. Read on to learn six clever ways to put your home through Photographs by Johnny Miller Text by Elyse Moody

FRAME YOUR VIEW

Decorative trim boosts a basic window’s personality. Take it one step further with a custom design. We fashioned a composite rosette (they come in more styles than the wooden ones do) and secured it onto a plain corner block. Combine that with a little fluted casing molding—used only on the sides (we stuck to plain on top)—for a clean-lined result.

THE DETAILS Ralph Lauren Home paint, in Winter White, homedepot.com. Decorators Supply circular rosette, 4 1⁄16", $20, decoratorssupply.com. The Shade Store custom flat Roman shade, in Cameo Linen, from $375, theshadestore.com. Revisions Design Sofia porcelain pendant light, $165; and Food52 x Hawkins New York hand-cut textured-glass vases, from $40 each, food52.com.

REFINE A ROOM

Picture-frame molding graces the plastered walls of beautiful older homes from the Breakers to the White House. To give your plain drywall an oldworld upgrade, look to this molding technique too. Matte paint creates a muted, plaster-like effect, and a second painting hung above the first gives the concept a modern twist. THE DETAILS Benjamin Moore paint, in Santorini Blue, benjaminmoore.com. Jonathan Adler Vertigo Swivel chair, $1,950, jonathanadler .com. Safavieh Restoration Vintage Collection RVT421B rug, in Blue/Grey, $8 a sq. ft., safavieh.com. Bunny Williams Home Albero drinks table, $1,900, bunnywilliams.com.

TURN A DOOR INTO DÉCOR

A bedroom’s style doesn’t have to stop at the entrance to the bathroom or closet. To dress up a hollow-core door, we gave it a graphic pattern using brass upholstery nails: Remove the door from its hinges, paint it, and let it dry. Stretch various lengths of string across the door to create a design, securing the ends with tape. Draw dots in pencil along the string lines to mark nail holes, spacing them to match the nailhead diameter. Using a very narrow bit, predrill holes, then hammer in the nails.

THE DETAILS Fine Paints of Europe The One Thousand Collection paint, in E3-56 (on walls), finepaintsofeurope.com. Pratt & Lambert Paints paint, in Rose Bloom (on door), prattandlambert.com. DIY Upholstery Supply LLC BD12-81 Brass High Dome upholstery nails, 7⁄16", $19 for 500, diyupholsterysupply.com. Nanz spherical knob, in Polished Brass, price upon request, nanz.com. Schoolhouse Electric Sidnie lamp, in Natural Brass, $449, schoolhouse.com. Made Goods Dante dresser, 48", in Aged Camel Full-Grain Leather, $5,600, shopcandelabra.com. ABC Carpet & Home vintage Anatolian rug (similar to shown), $2,900, abchome.com. Anna Karlin Juliet glass vessels, $110 each, annakarlin.com.

EMBOLDEN AN ENTRANCE

Spruce up doorways and flat-stock baseboard with oversize embellishments. Spacing out the upholstery nails makes the most of the contrast with the pale wall. Their oil-rubbed bronze finish also echoes the color of the trays on the wall and the early Americanâ&#x20AC;&#x201C; inspired light fixture in the adjacent room, smoothing the transition from one space to the next. THE DETAILS Sherwin-Williams paint, in Lightweight Beige, sherwin-williams.com. DIY Upholstery Supply LLC BD40-88 Crackle Medium Dome upholstery nails, 1.6", $34 for 25, diyupholsterysupply.com. Serena & Lily Larkspur Jute & Suede rug, 8' by 10', $698, serenaandlily.com. Sawkille Senate chair, $2,050, sawkille.com.

80 ADD TEXTURE TO SMALL SPACES

These days, wood paneling can actually brighten up a room. The contrasting material of these driftwoodesque reclaimed-pine Stikwood boards sets this nook apart from the surrounding walls without making it feel recessed. Each panel is self-adhesive and easy to install. And, as with tile, a little bit can make a big impact.

A RT D I R ECT I O N BY JAS PA L R I YAIT; ST Y LI N G BY LO R N A A R AG O N

THE DETAILS Behr paint, in Campfire Ash, behr.com. Stikwood, in Hamptons, $12 a sq. ft., stikwood.com. Barbara Cosgrove Cookie Jar table lamp, $690, fine linens.com. Maplenest Roost Driftwood console-table base, $1,155, maplenest.com.

PLAY UP WALLS WITH PATTERN

Take a basic hallway from staid to striking. Instead of choosing a standard chair rail to divide the wall horizontally, hang thin strips of lattice vertically, parallel to one another, about six inches apart. The paneling-in-reverse creates texture and dimension—and helps protect the wall from dings and bumps.

THE DETAILS Benjamin Moore paint, in Stone House, benjaminmoore.com. Kelleher Treated Pine Parting Bead molding, ½" by ¾", 99¢ a ft., homedepot.com. Jayson Home Gambrel September rug, from $95; and Park stool, $895, jaysonhome .com. Circa Lighting Clemente wall lights, in Hand-Rubbed Antique Brass With Black, $496 each, circalighting.com.

For detailed how-tos, go to martha stewart.com/ home-accentideas.

Crack open an egg and all sorts of magic can happen. The secret to these delicious sleights of hand is heatâ&#x20AC;&#x201D;flash in the pan, low and slow, or somewhere in between. Gather your favorite spring ingredients, turn on a flame, and conjure a satisfying meal at any time of day.

TAPPED POTENTIAL Photographs by Ryan Liebe Text by Sarah Collins Recipes by Shira Bocar

IT ’S CRUNCH TIME Here’s a match made in insta-dinner heaven— a simple fried egg cooked atop a salty, lacy Parmesan-cheese crisp. The how-to is almost too easy to be true: Sprinkle some grated cheese directly onto a hot nonstick skillet, wait for it to sizzle, crack an egg on top, and bon appétit. Serve with a baby-greens salad.

Parmesan Fried Eggs With Bitter Greens

For recipes, see page 108.

PotatoCrusted Herb Quiche

NOT-SO-HUMBLE PIE If youâ&#x20AC;&#x2122;re looking for a stunning new brunch centerpiece, weâ&#x20AC;&#x2122;ve got you. This herb-showered quiche comes with a scalloped (and gluten-free) potato crust. Use a mandoline for speedy slicing, and if you have leftover custardy filling, pour it over bread to fry up a savory French toast.

Baked Eggs & Creamy Greens

Soft Scrambled Eggs & ToastedRye Tartlets

LOVE BOATS

A TRIP DOWN SOUTH

Let’s start with scrambling the eggs: Take your time, and don’t be afraid of butter. Then pile them into tartlets made from supermarket rye bread that’s been flattened slightly, brushed with (more) butter, and baked. Serve with a toppings bar of crumbled bacon and radish sprouts.

Really, the only way to improve creamed greens is by adding an egg. For an elevated yet easy weekend breakfast, butter small ramekins and drop in cooked greens (spinach, chard, kale, you name it), a cracked egg, and a spoonful of cream—plunk, plunk, plunk, down the line. Bake 12 minutes, and grab some utensils. To truly pay homage to this dish’s southern roots, serve it with buttermilk biscuits.

Poached Eggs With Yogurt & Spicy Butter

SILK AND SPICES This is our take on the traditional Turkish breakfast called Ă§ilbir, which reaches back hundreds of years. And no wonder the dish has endured: Itâ&#x20AC;&#x2122;s a luscious combination of a gently poached egg, garlicky Greek yogurt, and smoky-hot infused butter. (This recipe usually gets its heat from the Aleppo chile pepper, but we used cayenne and paprika.) Garnish with chive blossoms, and serve with crusty bread to sop up every last bit.

Fried Omelet With Shrimp & Snap Peas

POOF! YOU’RE DONE Fun for the whole family: Go to YouTube and search for “khai jiao,” which is the Thai name of this regional dish. As you’ll see, when you drop beaten eggs into hot oil, they instantly puff up like a life raft and become crispy, fluffy, and ready to eat in less than a minute. To make the recipe hearty enough for dinner, we added snap peas and shrimp to the batter, and served the dish with white rice, plus scallions and spicy chili sauce on top.

Peekaboo Avocado Toast

A MORNING MEE T CUTE Bull’s-eye eggs, the classic childhood breakfast, meet avocado toast, the classic adult one. Cut out a round from a slice of bread. Place the holed-out bread (and the “hole”) in a buttered pan, drop in an egg, cover, and cook for a minute or two. The lightly mashed avocado adds fiber and good fats (how adult of you), as well as extra fuel for your day.

ART DIRECTION BY JASPAL RIYAIT; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY AYESHA PATEL

Egg Noodles With Asparagus & Grated Egg Yolks

GE T RICH QUICK Hard-cooked yolks take a bold springtime pasta over the top. Wide egg noodles are tossed with creamy marscapone, salty pecorino, crisp-tender asparagus, and lots of lemon zest. Grate the yolks directly over the topâ&#x20AC;&#x201D;a basic box grater will do the trick.

L I LI E S Outside a small town in Iowa, Mother Nature goes by a different name: Nan Ripley. Discontent with what she was finding in flower catalogs, the avid gardener began experimenting with daylilies, creating hybrids that swim in saturated colors and ripple in the breeze. Twenty years later, Ripley has literally changed the landscape, giving us unforgettable blooms that rise and shine with the summer sun.

photographs by GABRIELA

HERMAN

text by MELISSA

O R

OZAWA

D A YS LUSH LIFE Daylilies thrive in full sun, though they can handle some afternoon shade. Plant them in spring. Water deeply once a week, and mulch around the base of the plants, leaving a small perimeter around the stems bare.

NAN RIPLEY’S GARDEN ERUPTS INTO COLOR each summer, when

FOR THE AGES From top: Ripley taps pollen onto a stigma, the first step of her hybridization process. Since 1999, she has taken copious notes on each cultivar she breeds.

more than six thousand daylilies open their petals. Ripley, who once worked as an office manager at Iowa State University, always liked daylilies (Hemerocallis), but it wasn’t until a local enthusiast suggested that she create a bloom “no one had ever seen before” that her passion for hybridizing the summer perennial was ignited. “I jumped at the chance,” she says. “That very afternoon, I learned how to put pollen on a flower to make seeds.” Nearly 20 years later, Ripley has introduced 43 named varieties recognized by the American Hemerocallis Society, and she plants around two thousand seedlings in her garden each spring. Her propagation process is surprisingly hands-on: To create a new cultivar, she selects two flowers (or “parents”) to cross, then removes an anther covered in yellow pollen from one flower and dabs it on the stigma of the other. In two days’ time, if the seedpod begins to swell, she knows the cross was successful. Ripley stores the seeds in the refrigerator for the winter, and plants them in the spring. It takes two years for seedlings to produce their first flowers, and a few more after that before she deems a new cultivar viable. At first, Ripley was content just to create something new. Now she strives to propagate strong, diverse plants rife with flowers that “scream with color” and feature unusual ruffles, spiders, or “petals that look like they are dancing, with or without a breeze,” she says. She has even bred cultivars that glitter with “diamond dusting. It reminds me of sunlight on fresh snow.” The scientific name for the daylily, Hemerocallis, is derived from the ancient Greek for “day’s beauty,” since each individual flower opens in the morning and lasts only until the sun sets. But as one blossom closes, another on the same plant is getting ready to unfurl its petals the next morning. Ripley, who continues to create new beauties, happily shares that sense of infinite possibility.

FIELD OF DREAMS From early June until August, Ripley spends mornings wading through her lilies, looking for varieties to cross. Pollen doesn’t last all day on a flower, so she makes sure to capture it early in the morning, while it’s “dry and fluffy” and will stick to a moist stigma.

READY FOR ACTION

PRO D U C ED BY TO D D CA R R

Horticulturists began experimenting with daylilies in the early-tomid-1900s. Today, more than eighty thousand registered cultivars exist; this is a 2015 creation by Ripley.

ETERNAL FLAMES 1 | ‘Winifred Esther’ This extravagant bloomer boasts up to 24 buds per scape.

5 | ‘Scarlet Pimpernel’ Ripley’s dark-burgundy award winner has curling petals and quilling sepals.

2 | ‘Supreme Scream’ The flowers on this prolific cultivar span up to seven inches.

6 | ‘Surpassing Glory’ Rich deep-purple petals have white edges that look painted on.

3 | ‘With One Voice’ It’s polymorphic, which means it has a capacity for wide variation (this one is delicately frilled).

7 | ‘Bob’s Hawkeye Beauty’ Featuring small, golden flowers with a maroon eye, this 2013 introduction grows more than three feet high.

4 | ‘Barb’s Beauty’ Its ruffled peach petals and eye are edged in bright red.

8 | ‘Behold and Believe’ Lavishly ruffled, the soft pink-and-yellow blooms look like fluffy clouds at sunset.

shore thing Two of 25-plus surfboards belonging to Channon Roe outside the home he shares with wife Bianca and son Marlon in Ojai, California. Opposite: The Roesâ&#x20AC;&#x2122; dining chairs are 1970s Italian finds.

The Swell Life

When you create a home around something you love, it canâ&#x20AC;&#x2122;t help but be beautiful, Nina Freudenberger writes in her new book, SURF SHACK: LAID-BACK LIVING BY THE WATER (written with Heather Summerville, photographs by Brittany Ambridge; Clarkson Potter). For the folks she features, that passion is riding waves. She canvassed coastlines around the world to find 22 families who have made their home where the tide took them. On these pages, we share three inspiring examples, each one displaying its inhabitantsâ&#x20AC;&#x2122; own unique style and an easy elegance that flows from the outside in.

DESERT HOMESTEAD Ojai, CALIFORNIA

HANNON ROE HAS BEEN IN THE WATER since before he could walk. The actor and interior designer grew up during the heyday of Orange County’s surf scene in the mid-1970s and early ’80s. It was the creative, outdoorsy, vagabond spirit of that place and time that Roe and his wife, Bianca, were after when, six years ago, they turned their second home in the hippie hideaway of Ojai into their primary residence. “Moving was about getting back to the California I grew up in,” Roe says. It was also about giving his young son, Marlon, a childhood similar to his own. Ojai is known for its rootsy surf community, and Rincon, arguably one of the top five point breaks in the world, is just 30 minutes away. What the couple has created, though, is more than a home; it’s a mini bohemian universe. They have a 1976 Airstream permanently parked in their front yard, and it serves as part mad-scientist man cave (where Roe tinkers away on his latest design projects) and part guest quarters. There’s a teepee and a fire pit behind their midcentury ranch house. And then there’s In the Field, the on-site lifestyle shop they opened in 2014, which carries goods from local makers and friends as well as treasures they’ve picked up on their travels. (Their trips abroad always end with the same question: How are we going to get this home? They once lugged a set of 18th-century Basque church stools back from Biarritz, France.) At the Roes’, where life is a constant ebb and flow of family and friends, something brand-new doesn’t stand a chance.

back to their roots Top: A Chris Christenson surfboard mixes well with a retro sound system and objects made from natural materials. Bottom: Marlon snuggles up to Bianca. Opposite: The Roes’ backyard.

100

DUNE-SIDE DECKHOUSE Amagansett, NEW YORK

URING THE SCHOOL YEAR, David and Liz Netto and their family live in Los Angeles. But come summer, the native New Yorkers relocate to their happy little house on stilts in Amagansett. Netto, an interior designer and writer, purchased the beachfront property, which abuts a nature preserve on one side, in 2006, when he and Liz, a writer, documentary filmmaker, and passionate longboarder, sold their apartment in Manhattan and moved to the West Coast. His motivation was simple: He wanted an excuse to keep spending summers out east, something he’s done all his life. To upgrade its ’80s aesthetic and make the most of its unique interlocking hexagon design, Netto enlisted his architect friend Will Meyer, of the New York City firm Meyer Davis. Meyer helped him add large

casement windows, wrap the exterior in cedar shingles, line the interior walls with pale-fir planks, and blow out the top floor into a large master suite. Netto also designed built-in bed frames, night tables, and bookshelves; the stand-alone pieces are a mix of essentials (a sofa, a dining table) and personal objects, including David’s collection of eccentric vintage chairs, lots of artwork, and even more books. Post-renovation, the house’s distinctive layout— walking through it can feel like winding your way up a lighthouse—is more calm than quirky. “It has this sort of elegant identity now,” says Netto. “There’s a feng shui orientation between the house and how it relates to the dunes surrounding it and the ocean.” That makes it the perfect surf hideaway for Liz, and a harmonious retreat for the whole family.

sea levels Clockwise from left: The master suite’s in-room tub has direct sight lines to the ocean. The enormous window Netto added behind the library fireplace offers expansive views of the dunes. The family-room walls are filled with favorite artworks. The slip of beach out front remains “uncrowded and scenefree,” even at the height of summer, says Netto.

102

arts and crafts Opposite: Borjeson prefers to let wood age naturally; over time, she says, these dining chairs will turn a pretty shade of gray. Clockwise from left: Every surface in the house gets a fresh coat of white paint yearly to keep it looking crisp. Above the guestroom bed, which is made up with vibrant textiles like those at her shop, hangs an Ojo de Dios, or “God’s eye,” a traditional symbol granting protection. Borjeson and her boyfriend pause for a beer.

HILLTOP HACIENDA Sayulita, MEXICO

2010 VACATION IN SAYULITA persuaded Brittney Borjeson to trade her hyperfocused, hard-charging life in New York City—she had a career in television production and real estate—for a fly-by-the-seat-of-your-pants existence in the surfing village, which is located just north of Puerto Vallarta on Mexico’s western coast. Within a year and a half, she had developed a small-business plan that tapped into the very aspect of the town that she first fell in love with: the people. When she opened her workshop-slashboutique, Evoke the Spirit, almost five years ago, the concept of selling locally handcrafted items didn’t exist in Sayulita; all the little souvenir shops carried “Mexican” tchotchkes imported from China. Instead, Borjeson sells traditionally

handmade wares by local Wixáritari artisans, like yarnpainted skulls, macramé wall hangings, and ceramics. Two blocks away from the boutique is her spare and tiny home. It has sweeping views of the Pacific Ocean and also happens to be a 10-minute drive from her favorite surfing beach, Punta Burros. Like most traditional Spanish houses in the area, Borjeson’s has cement walls and tile floors; it’s all the items that she’s brought in—reed mats, layers of wool rugs, and colorful cushions, plus live-edge wood tables and collections of feathers and dried grass—that add warmth, color, and homespun charm. Borjeson likes to joke that back in New York, her furniture would have been refined, polished, and perfect. In Sayulita, perfection is an unfettered life with the ocean firmly at the heart of it.

Photographs and text reprinted from SURF SHACK: Laid-Back Living by the Water, by Nina Freudenberger with Heather Summerville. Copyright © 2017 by Nina Freudenberger. Photographs © 2017 by Brittany Ambridge. To be published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, on April 11, 2017.

104

T HE WORK BOOK Recipes From This Issue

Cakes for Any Occasion PAGE 70

CAKES

FOR any OC CASION

CITRUS MOUSSE CAKE WITH BUTTERCREAM FROSTING Active Time: 50 min. Total Time: 4 hr. 15 min. Serves: 16 If you prefer the lighter flavor of whipped cream to the buttercream frosting, whip 2 cups heavy cream with ¼ cup confectioners’ sugar and 1 teaspoon pure vanilla extract to stiff peaks, and frost with that. 2½ sticks unsalted butter, room temperature, plus more for pans 3 ¾ cups unbleached all-purpose flour, plus more for pans 3¼ teaspoons baking powder

¼ teaspoon baking soda 2 teaspoons kosher salt 2½ cups sugar

2 teaspoons finely grated lemon zest, plus ¼ cup fresh juice 5 large eggs, room temperature 1½ cups buttermilk, room temperature Citrus Mousse Filling (recipe follows) 4 cups Italian Meringue Buttercream (for recipe, go to marthastewart.com/ italian-buttercream) Edible flowers, meringues, confetti candies, and candy pearls, for decorating (optional)

1. Preheat oven to 325°. Butter two 8-by-2-inch round cake pans. Line with parchment; butter parchment. Dust with flour, tapping out excess.

2. Whisk together flour, baking powder, baking soda, and salt until thoroughly combined, 30 seconds. Beat butter with sugar and zest until light and fluffy. Beat in eggs, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Beat in lemon juice. With mixer on low, add flour mixture in 3 batches, alternating with buttermilk and beginning and ending with flour.

1¼ teaspoons unflavored gelatin (from a ¼ -ounce package)

CONFETTI CAKE WITH VANILLA FROSTING

1¼ cups granulated sugar

Active Time: 45 min. Total Time: 2 hr. 10 min., plus overnight Serves: 16

3. Divide batter evenly between prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through, until tops spring back when lightly touched and are light golden, about 1 hour, 10 minutes. Transfer pans to wire racks; let cool 10 minutes. Turn out of pans, remove parchment, and let cool completely, about 2 hours. Cakes can be made to this point and refrigerated, well wrapped in plastic, up to 1 day.

3 tablespoons confectioners’ sugar

4. Trim tops of cakes flat. Split each cake horizontally into 3 equal layers. Line an 8-inch cake pan with 2 parchment strips, leaving a 3-inch overhang on all sides. Place 1 cake layer in pan, bottom-side down. Spread 1 cup mousse evenly over it; top with a second cake layer. Repeat, spreading 1 cup mousse between each layer. Finish with a cake layer, bottom-side up. Refrigerate, covered in plastic, at least 1 hour and up to overnight. 5. Turn cake out of pan onto a cake plate. Spread 1 cup buttercream evenly over top and sides to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Decorate as desired.

CITRUS MOUSSE FILLING Active Time: 30 min. Total Time: 40 min. Makes: About 5½ cups

1 tablespoon finely grated lime zest (from 2 limes), plus ¼ cup fresh juice 7 large egg yolks, plus 2 whites

½ cup fresh lemon juice ¼ teaspoon kosher salt 10 tablespoons unsalted butter, cut into ½ -inch pieces 1 cup heavy cream

1. Sprinkle gelatin over 2 tablespoons cold water; let stand until soft, about 5 minutes. Meanwhile, in a medium saucepan off heat, whisk together 1 cup granulated sugar, zest, and egg yolks. Whisk in lime and lemon juices and salt. Add butter; place over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around edge of pan, about 5 minutes. Stir in gelatin mixture; cook until completely dissolved, about 1 minute more. 2. Pour curd through a fine-mesh sieve into a nonreactive bowl. Press plastic wrap against surface of curd; refrigerate until cold, about 1 hour (or stir over an ice bath until chilled, about 15 minutes). 3. Whisk cream with confectioners’ sugar until stiff peaks form. Whisk curd briefly to loosen, then fold in whipped cream. Beat egg whites with whisk attachment until soft peaks form, then gradually beat in remaining ¼ cup granulated sugar until stiff peaks form. Gently fold into curd mixture. Refrigerate in an airtight container at least 1 hour and up to 2 days.

A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We used Rose Levy Beranbaum’s reverse creaming method for this cake. Beating the butter into the dry ingredients produces an extratender, melt-in-your-mouth texture.

2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan 3 cups unbleached all-purpose flour, plus more for pan 1¼ cups whole milk

4 large eggs, room temperature

2 teaspoons pure vanilla extract 1¾ cups sugar 1 tablespoon baking powder

½ teaspoon fine sea salt ⅓ cup packed Homemade Sprinkles (recipe follows), plus more for garnish Cooked Milk Frosting (recipe follows)

1. Preheat oven to 350°. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.

2. In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed.

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Beat until incorporated, about 30 seconds. 3. Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

HOMEMADE SPRINKLES Active Time: 25 min. Total Time: 25 min., plus overnight Makes: About 1¼ cups sprinkles

Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. 1½ cups confectioners’ sugar 1 tablespoon light corn syrup

¼ teaspoon pure vanilla extract Pink, peach, and fuchsia gel food coloring

1. Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, ¼ teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired. 2. Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with mediumcolored mixture; repeat piping. Fill pastry bag with darkestcolored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for ⅓ cup; keep remaining sprinkles long for garnish.

COOKED MILK FROSTING Active Time: 15 min. Total Time: 1 hr. Makes: 3 cups

¼ cup unbleached all-purpose flour 1 cup whole milk 1 teaspoon pure vanilla extract Pinch of kosher salt 2 sticks unsalted butter, room temperature 1 cup sugar

½ cup safflower oil 1 tablespoon pure vanilla extract

½ cup unsweetened Dutchprocess cocoa powder FROSTING

⅔ cup unsweetened Dutchprocess cocoa powder 1½ teaspoons instant espresso powder

½ teaspoon kosher salt ½ cup hot water 1 teaspoon pure vanilla extract

1. In a small saucepan, whisk together flour and milk until smooth. Cook over mediumhigh heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heatproof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely. 2. Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

CHOCOLATE-ANDVANILLA ZEBRA CAKE Active Time: 50 min. Total Time: 2 hr. 30 min. Serves: 16 CAKE

1 stick unsalted butter, melted, plus more for pans 4 cups unbleached all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons kosher salt 3 large eggs, separated, plus 4 more whites, room temperature 2½ cups granulated sugar 2 cups whole milk, room temperature

2½ sticks unsalted butter, room temperature 1½ cups confectioners’ sugar 10 ounces semisweet chocolate, melted and cooled 3 tablespoons light corn syrup

1. Cake: Preheat oven to 350°. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter. 2. Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1½ cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, ⅓ cup milk, and cocoa. Add 3¼ cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.

3. Spoon ¼ cup vanilla batter into center of each prepared pan. Spoon ¼ cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to

ensure even distribution, until all batter is used (batters should appear as concentric rings). 4. Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely. 5. Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners’ sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth. 6. Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread ¾ cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

PISTACHIO CANNOLI CAKE Active Time: 35 min. Total Time: 4 hr. 10 min. Serves: 12 to 16 The flavors of this cake are inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate and candied orange zest. CAKE

10 tablespoons unsalted butter, room temperature, plus more for pans 1½ cups unbleached all-purpose flour, plus more for pans

½ cup plus 3 tablespoons shelled unsalted pistachios (3½ ounces)

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1½ teaspoons baking powder

¼ teaspoon baking soda 1 teaspoon kosher salt 1 cup granulated sugar

¼ teaspoon orange-flower water (optional) 2 large eggs plus 2 large yolks, room temperature 1 cup sour cream, room temperature FILLING

2 ¾ cups fresh ricotta (about 1½ pounds)

¾ cup heavy cream ¼ teaspoon kosher salt 1 teaspoon pure vanilla extract

¼ teaspoon ground cinnamon ¾ cup confectioners’ sugar, plus more for serving 4 ounces semisweet chocolate, coarsely chopped ( ¾ cup), plus 2½ ounces more, melted ( ½ cup) 4 ounces candied orange peel, cut into a ¼ -inch dice

1. Cake: Preheat oven to 350°. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve ¼ cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.

2. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture. 3. Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring

back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight. 4. Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners’ sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days. 5. Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1½ cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners’ sugar and remaining reserved ground pistachios.

GRASSHOPPER DOME ICE CREAM CAKE Active Time: 30 min. Total Time: 4 hr. 15 min. Serves: 12 For a perfect dome shape, use Fat Daddio’s 10-inch hemisphere cake pan (available at walmart.com). CAKE

⅓ cup safflower oil, plus more for bowl 1½ cups unsweetened Dutchprocess cocoa powder, plus more for bowl 3 cups unbleached all-purpose flour 3 cups sugar 1 tablespoon baking soda 1½ teaspoons baking powder

1½ teaspoons kosher salt 4 large eggs, room temperature 1½ cups buttermilk 1½ cups warm water

2 teaspoons pure vanilla extract 4 ounces semisweet chocolate, melted and cooled slightly 6 cups mint-chocolate-chip ice cream, softened in refrigerator until spreadable GLAZE

9 ounces semisweet chocolate, chopped (about 1⅔ cups) 1 stick unsalted butter, cut into tablespoons 3 tablespoons light corn syrup

1. Cake: Preheat oven to 350°. Brush bottom and sides of a large (approximately 10 inches in diameter and 5 inches deep) ovenproof glass, ceramic, or metal bowl with oil. Dust with cocoa, tapping out excess.

2. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder, and salt until thoroughly combined, 30 seconds. Add oil, eggs, buttermilk, warm water, and vanilla; whisk until smooth, about 2 minutes. Transfer to prepared bowl. 3. Bake until set and a tester inserted in center comes out clean, 1 hour, 25 minutes to 1 hour, 45 minutes. Transfer bowl to a wire rack; let cool 15 minutes. Turn cake out onto rack; let cool completely. 4. Cut a 1-inch-thick slice from bottom of cake with a serrated knife. Invert “bowl” of cake; using a metal spoon or your fingers, hollow out all but a 1-inch border of cake (reserve scraps for snacking). Brush hollowedout cake bowl and cut side of cake bottom with melted chocolate. Refrigerate until chocolate is firm, about 20 minutes.

5. Spoon ice cream into cake bowl, pressing to pack it all in and

smoothing top. Return bottom of cake to bowl (it will be on top at this point). Cover with plastic; freeze until ice cream is firm, at least 4 hours and up to 3 days. 6. Glaze: Unwrap cake and place, dome-side up, on a rimmed baking sheet lined with a wire rack. Place chocolate, butter, and corn syrup in a heatproof bowl set over (not in) a saucepan of simmering water. Stir occasionally until melted and smooth. Remove from heat and immediately pour over top center of cake, all at once. Shake baking sheet back and forth and tap it on a work surface a few times, if necessary, to ensure that glaze fully and evenly covers cake. Using two large, wide spatulas slipped underneath, transfer to a serving plate. Serve immediately, or freeze, uncovered, up to 1 day. Remove from freezer 10 to 15 minutes before serving. To serve, use a knife dipped in hot water, then wiped dry, to cut into wedges.

CARROT CAKE WITH WHITECHOCOLATE FROSTING Active Time: 1 hr. 15 min. Total Time: 4 hr. Serves: 16 This cake tastes best when made a day or two ahead. CAKE

2½ sticks unsalted butter, melted, plus more for pans 3 cups unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1½ teaspoons ground cinnamon 2 teaspoons ground ginger

½ teaspoon freshly grated nutmeg

4 large eggs, room temperature 1½ cups granulated sugar 2 teaspoons pure vanilla extract

12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups)

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FROSTING

16 ounces cream cheese, room temperature 9 ounces white chocolate, coarsely chopped (1¾ cups), melted and cooled slightly 2½ sticks unsalted butter, room temperature

2 tablespoons fresh lemon juice 1¼ cups confectioners’ sugar, sifted

1. Cake: Preheat oven to 350°. Brush two 8-inch round cake pans with butter. Line pans with parchment rounds; brush parchment. 2. Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but ½ cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula. 3. Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely. 4. Frosting: Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners’ sugar, ¼ cup at a time, until smooth and combined.

5. Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with ¾ cup frosting. Top with other half of cake, cutside down; spread evenly with another ¾ cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes. 6. Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

VANILLA SPONGE CAKE WITH STRAWBERRYMERINGUE BUTTERCREAM Active Time: 1 hr. 25 min. Total Time: 5 hr. 40 min. Serves: 16 This cake can also be made in an 8-inch round cake pan: Let the cake cool in the pan on a wire rack for 10 minutes, then carefully remove the parchment from the sides of the pan, flip the cake out onto the wire rack, and remove the parchment round from the bottom. The buttercream can be stored at room temperature if used the same day, refrigerated in an airtight container for up to three days, or frozen for up to a month. Before

using, bring it back to room temperature and beat on low speed in a mixer fitted with the paddle attachment until it’s smooth again, about five minutes. CAKE

Vegetable-oil cooking spray, for pan 2¼ cups cake flour (not self-rising) 1½ cups granulated sugar 2¼ teaspoons baking powder

¾ teaspoon kosher salt 1 stick unsalted butter, melted and cooled slightly 7 large eggs, separated, room temperature

⅔ cup whole milk, room temperature

½ teaspoon cream of tartar 2 teaspoons pure vanilla extract FROSTING

3 pounds strawberries, hulled 1¾ cups granulated sugar 7 large egg whites

¼ teaspoon kosher salt 4 sticks unsalted butter, room temperature, cut into pieces 1 teaspoon pure vanilla extract

Confectioners’ sugar, for dusting (optional)

1. Cake: Preheat oven to 325°. Coat an 8-inch springform pan with cooking spray. Line sides with a 5-inch-high strip of parchment; coat parchment with cooking spray. 2. Whisk together flour, ¾ cup granulated sugar, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together butter, egg yolks, and milk to combine. Whisk flour mixture into butter mixture until smooth.

3. Beat egg whites on mediumlow speed until frothy, about 2 minutes. Add cream of tartar and vanilla and beat on mediumhigh until soft peaks form, 2 minutes more. Gradually add

remaining ¾ cup granulated sugar and beat until stiff, glossy peaks form, about 5 minutes. Whisk one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan; gently smooth top with spatula. 4. Bake until risen and golden brown, about 45 minutes. Reduce oven to 300° and continue to bake until top springs back when lightly touched, about 35 minutes more. Transfer pan to a wire rack; let cool 10 minutes. Unlock pan and carefully lift to remove. Remove parchment and turn cake out onto rack, running a sharp knife between cake and pan bottom to release. Remove bottom and turn cake top-side up; let cool completely. 5. Frosting: In a food processor, purée 1 pound strawberries with ½ cup granulated sugar until smooth. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible (you should have 1 cup). Refrigerate, covered, until room temperature, about 1 hour (or transfer to a bowl set in an ice-water bath and stir occasionally until cool to the touch, about 10 minutes).

6. Combine egg whites, remaining 1¼ cups granulated sugar, and salt in a heatproof standmixer bowl set over (not in) a pot of simmering water, whisking constantly until sugar is dissolved and mixture is warm. (It should feel completely smooth when rubbed between your fingertips.) Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to mediumhigh, beat until stiff, glossy peaks form. Continue beating until bottom of bowl is cool to the touch, about 10 minutes.

108 THE WORKBOOK

7. Reduce speed to mediumlow and beat in butter, a few tablespoons at a time, until combined, scraping down bowl as needed. Slowly add strawberry purée and vanilla, beating until combined. (If buttercream appears curdled, increase speed to medium-high and beat until smooth.) 8. Slice 1 pound strawberries lengthwise, ¼ inch thick (you should have about 2 ½ cups). Cut cake horizontally into 3 even layers with a serrated knife. Transfer bottom layer, cut-side up, to a cake plate or stand lined with parchment strips. Spread top evenly with ¾ cup buttercream and half of sliced strawberries, overlapping berries to fit. Spread another ¾ cup buttercream onto one side of center cake layer and place over first cake layer, frosted-side down. Press gently to adhere, being careful not to allow strawberries to slide out. Spread top with another ¾ cup buttercream; top evenly with remaining sliced strawberries. Spread another ¾ cup buttercream onto cut side of top cake layer; place on center cake, frosted-side down, pressing gently to adhere. 9. Using a small offset metal spatula, spread remaining buttercream evenly over top and sides of cake. To create decorative sides, hold spatula vertically against cake and press one long side gently into frosting (do not go deeper than ¼ inch, so you don’t get down to cake), then pull spatula directly upward in one motion. Repeat around entire cake, then remove parchment strips. Top cake with remaining 1 pound strawberries, cutting some in half, if desired. Dust lightly with confectioners’ sugar; serve. This cake is best assembled, kept at room temperature, and served the same day, but it can be refrigerated, uncovered, up to 1 day; bring to room temperature before serving.

Tapped Potential PAGE 82

IT ’S CRUNCH TIME

Crack open an egg and all sorts of magic can happen. The secret to these delicious sleights of hand is heat—flash in the pan, low and slow, or somewhere in between. Gather your favorite spring ingredients, turn on a flame, and conjure a satisfying meal at any time of day.

TAPPED POTENTIAL

potatoes into thin, even slices. Use any extra custard to make savory French toast. 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛ -inch slices 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 3 large eggs

PARMESAN FRIED EGGS WITH BITTER GREENS

¾ cup whole milk

Active/Total Time: 20 min. Serves: 2

¼ cup mixed chopped fresh

½ cup finely grated Parmesan 2 large eggs Kosher salt and freshly ground pepper 2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna

½ lemon 1 teaspoon extra-virgin olive oil

1. Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread ¼ cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining ¼ cup cheese and egg. 2. Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.

POTATO-CRUSTED HERB QUICHE Active Time: 20 min. Total Time: 2 hr. 40 min. Serves: 8 The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting

¾ cup heavy cream herbs, such as chives, chervil, tarragon, and parsley

1. Preheat oven to 350°. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about ½ inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes. 2. Reduce oven to 325°. Whisk eggs until smooth, then whisk in milk, cream, and ¾ teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

SOFT SCRAMBLED EGGS AND TOASTED-RYE TARTLETS Active Time: 30 min. Total Time: 45 min. Serves: 6 Don’t have mini tart pans? A muffin pan will also work—just increase the baking time by one to two minutes. 6 tablespoons unsalted butter, softened 6 slices rye bread, crusts removed Kosher salt and freshly ground pepper

6 large eggs 2 tablespoons whole milk Crumbled bacon and radish sprouts, for serving

1. Preheat oven to 350°. Stir 4 tablespoons butter until smooth. On a clean work surface, lightly roll a bread slice with a rolling pin until it’s ⅛ inch thick. Brush both sides with butter and fit into a 4-inch tart pan with a removable bottom. Use a paring knife to trim edges flush with pan, then season with salt. Repeat with remaining bread. Transfer pans to a rimmed baking sheet and bake until crisp and golden around edges, 12 to 14 minutes. Let cool completely, then remove from pans. 2. Whisk together eggs, milk, and ¼ teaspoon salt. Heat a large nonstick skillet over low. Melt remaining 2 tablespoons butter, then add egg mixture and cook, stirring occasionally with a wooden spoon, until just set into soft curds, about 15 minutes. 3. Spoon eggs into tart shells, sprinkle with pepper, and serve, topped with bacon and sprouts.

BAKED EGGS AND CREAMY GREENS Active Time: 5 min. Total Time: 20 min. Serves: 4 This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits (for our recipe, go to marthastewart .com/buttermilk-biscuits.) Unsalted butter, room temperature, for ramekins

½ cup chopped cooked greens, such as spinach, Swiss chard, or kale 4 large eggs 4 teaspoons heavy cream Kosher salt and freshly ground pepper

1. Preheat oven to 375° with a rack in top third. Generously butter four ½ -cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then

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top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet. 2. Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.

POACHED EGGS WITH YOGURT AND SPICY BUTTER Active Time: 15 min. Total Time: 25 min. Serves: 2 1 cup Greek yogurt 1 small clove garlic, finely grated ( ¼ teaspoon)

1 tablespoon minced fresh chives Kosher salt and freshly ground pepper 2 tablespoons unsalted butter ½ teaspoon smoked paprika Pinch of cayenne pepper 2 large eggs Chive blossoms, for serving (optional)

1. Combine yogurt, garlic, and chives in a small bowl. Season with salt and pepper. Melt butter in a small saucepan. Add paprika and cayenne; remove from heat. Cover to keep warm. 2. Fill a large, shallow saucepan with 2 inches water; bring to a boil, then reduce heat to a simmer. Break 1 egg into a coffee cup and slowly slide into water. Repeat with remaining egg. Cook until whites are set but yolks are still soft, about 3 minutes. Using a slotted spoon, transfer eggs to a paper towel–lined plate. 3. Divide yogurt mixture between plates. Top with eggs; drizzle with butter mixture. Sprinkle with pepper and chive blossoms; serve.

FRIED OMELET WITH SHRIMP AND SNAP PEAS Active/Total Time: 10 min. Serves: 1

Make sure to have all your ingredients ready and on hand—this goes fast! Thai-style omelets (khai jiao) are nothing more than whisked eggs, seasoning, and cornstarch. Serve with steamed short-grain white rice and plenty of hot chili sauce. 2 large eggs 1 teaspoon cornstarch 1 teaspoon fresh lime juice 1 teaspoon Thai or Vietnamese fish sauce 1 teaspoon packed light-brown sugar

¼ cup chopped blanched sugar snap peas

¼ cup chopped cooked shrimp 1 tablespoon thinly sliced scallions, plus more for serving

freshly ground pepper Lemon wedge, for serving

Using a biscuit or cookie cutter, remove a 2 ¾-inch round from center of bread. Heat a nonstick skillet over medium; add ½ tablespoon butter and melt, swirling to coat pan. Add bread slice and cutout; cook until light golden brown, 3 to 4 minutes. Flip slice and cutout. Drop remaining ½ tablespoon butter into hole, then crack egg on top. Cover and cook until white is set but yolk is still runny, 3½ to 4 minutes. Transfer to a plate. Arrange avocado over toast and season with salt and pepper; mash avocado lightly with a fork. Serve, with a squeeze of lemon.

Safflower oil, for frying Cooked rice and spicy chili sauce, such as Sriracha, for serving

Whisk together eggs, cornstarch, lime juice, fish sauce, and brown sugar until combined. Stir in snap peas, shrimp, and scallions. Fill a small heavy-bottomed pot with ½ inch oil. Heat over medium until a little bit of egg mixture sizzles and floats to top when dropped in. Stir egg mixture to ensure even distribution, then hold bowl about a foot above oil and pour in eggs. Cook until just set and golden on bottom, about 1 minute. Flip with a slotted spoon and cook until golden and set on other side, about 30 seconds. Lift out of oil; transfer to a paper towel–lined plate. Fold in half and serve immediately, over rice and sprinkled with scallions and chili sauce.

PEEKABOO AVOCADO TOAST Active/Total Time: 12 min. Serves: 1 1 slice ( ½ inch thick) white Pullman or other sandwichstyle bread 1 tablespoon unsalted butter 1 large egg

½ avocado, thinly sliced Kosher salt and

EGG NOODLES WITH ASPARAGUS AND GRATED EGG YOLKS Active Time: 30 min. Total Time: 40 min. Serves: 4 to 6 To hard-cook eggs, cover them in a medium saucepan with one inch of water and bring to a boil, then remove from heat and cover for 10 minutes. Drain and transfer to an ice-water bath. Kosher salt and freshly ground pepper 1 pound asparagus, trimmed, stems cut on the bias into ½ -inch pieces, tips cut into 2-inch lengths 12 ounces wide egg noodles 1½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice 8 ounces mascarpone

½ cup freshly grated Pecorino Romano or Parmesan (2 ounces) 4 hard-cooked egg yolks, grated on the large holes of a box grater

Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisptender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente.

Drain, reserving 1½ cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve. MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

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110

St. Michael’s Church, completed in 1761.

fill of culture and style. TEXT BY BROOKE PORTER KATZ

BOOK AN INN

EMBRACE ART

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WINE AND DINE

86 Cannon Choose from a handful of light-filled rooms; sip tea in the salon or on one of two porches. From $325 per night, 86cannon.com.

The Vendue Seven historic warehouses now house elegant rooms and public spaces filled with contemporary art. From $192 per night, thevendue.com.

Lewis Barbecue Texas ’cue is new to town, courtesy of top pit master John Lewis, an Austin transport. lewisbarbecue.com

Chez Nous Duck into a hidden gem with a daily-changing menu of Spanish, Italian, and French foods. cheznouschs.com

TASTE THE LOWCOUNTRY

GO BIG AT BRUNCH

Hominy Grill This down-home spot is known for classics like fried green tomatoes and shrimp and grits. hominygrill.com

Cannon Green On Sundays, a DJ sets the stage for eggs with pork shoulder and friedchicken sandwiches. cannongreen charleston.com

GO LUXE The Spectator Hotel This place boasts butler service—they’ll unpack bags, shine shoes, and bring morning coffee— and hand-painted wallpaper in the lobby. From $278 per night, thespectatorhotel.com.

BEST RIDE IN TOWN

MAKE THE SCENE The Dewberry This newcomer has handmade furniture, marble bathrooms, and a chic bar. From $345 per night, thedewberry charleston.com.

Palmetto Carriage Works (palmettocarriage.com): Clippety-clop around downtown as a guide shares local lore.

R E S TA U R AT E U R B R O O K S R E I T Z ’ S P I C K S The owner of Leon’s Oyster Shop and the new Little Jack’s Tavern shares his go-to joints.

Xiao Bao Biscuit xiaobaobiscuit.com “This high-energy spot ushered in a funkier type of dining here. It serves dishes from all over Asia, and there’s always something new on the menu.”

SAVE THE DATE

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Minero minerorestaurant.com “At Sean Brock’s casual restaurant, try the catfish tacos and grilled chicken wings, tossed tableside with hot sauce in a paper bag.”

May 26 to June 11 marks Spoleto Festival USA (spoletousa.org ), a celebration of top-notch classical, jazz, dance, and theater performances. Get a handmade sweetgrass basket from Charleston City Market (thecharlestoncitymarket.com).

Leyla leyla-charleston.com “Head here for fresh and lovely Lebanese food. It has an amazing lentil salad with pomegranate, almonds, and avocado.”

FRO M L EF T: K AT I E C H A R LOT T E PH OTO G R A PH Y; C H R I S H AC K E T T/G E T T Y I M AG ES; A N D R E W C EB U L K A

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112 FIELD NOTES

W H AT T O D O

WHERE TO SHOP

A L O C A L S AY S . . .

CROSS THE COOPER

FULFILL DÉCOR DREAMS

“There is so much to love about Charleston—its history, its mutant magnolia and oak trees, the sweet smell of tea olive and gardenias, and the diversity of the people.”

For breathtaking views of downtown and beyond, walk or bike over the Ravenel Bridge. cooperriverbridge.org

Fritz Porter Antique dealers and a design showroom sell fabric, furniture, and lighting in a revamped cigar factory. (Stop by The-Commons for locally made smallbatch home goods.) fritzporter.com

TIME TRAVEL Magnolia Plantation and Gardens See the pre–Revolutionary War main house, slave dwellings, and the country’s oldest public gardens. magnoliaplantation.com

LEARN AS YOU GO Area native Alphonso Brown sheds light on the language, customs, and sites of the Lowcountry’s early black residents. gullahtours.com

—Carol Perkins, founder and president of Harry Barker, an eco-friendly pet-product company

BEFORE YOU GO . . .

SPOIL YOUR GUY

| read |

Indigo & Cotton This stylish menswear boutique sells Billykirk belts and jeans from Raleigh Denim and Imogene + Willie. indigoandcotton.com

South of Broad, by Pat Conroy, a story of friendship set in the Holy City.

GO GLOBAL IBU Pick up an indigo poncho, embroidered clutch, or earrings made by female artisans in 34 countries, including Ghana and Peru. ibumovement.com

| listen to |

Eartha Kitt, James Brown, and Dizzy Gillespie, who all hail from the state. | watch |

The Notebook— shot at the Calhoun Mansion and Boone Hall Plantation.

C LO C K WI S E FRO M TO P: C O U RT ESY O F C H A R L ESTO N CV B; J U LIA LY N N; W EN DY EL LI OT T/G E T T Y I M AG ES

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6. Pierre. Experience the great outdoors in Pierre - South Dakota’s capital city. Only 30 minutes off I-90, along the Native American Scenic Byway. 7. Rosebud Casino. The Rosebud Casino, near Mission, is where the fun never ends! Find 250 slot machines, table games and live bingo! 8. South Dakota Tourism. My Great Place is the Mount Rushmore of all vacations. Plan your trip to South Dakota and find Your Great Place. 9. Watertown Country Inn & Suites. The Country Inn & Suites in Watertown, SD, is newly renovated and offers all the amenities you want and expect.

1. Gulf Shores & Orange Beach. Come be transformed by our sugar-white sand beaches and sparkling turquoise waters.

DELAWARE 2. Rehoboth Beach—Dewey Beach. Always Fun…Always Tax Free! Awardwinning Beach and Boardwalk.

INDIANA 3. Visit French Lick West Baden. Create memories that will last a lifetime. Unforgettable destination for all ages.

RHODE ISLAND 4. South County Tourism Council. We invite you to enjoy one of nature’s best kept secrets - South County, Rhode Island. Free South County RI Vacation Guide.

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HOTELS/RESORTS/SPAS 11. Discover Red Lion Hotels. Dedicated to introducing travelers to fresh local experiences. Our family of brands serve as the perfect home base for exploration and relaxation in equal balance.

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T H E M A R K E T P L A C E

116 COLLECTING

AN I MAL AT T RAC T I ON These adorable glazed creatures—just the right size for a single cactus or jade plant—may be a diverse bunch, but many were made between the 1930s and the ’50s in the same small town famous for its ceramics: Roseville, Ohio. If you happen upon one with its original hand-painted face, like the frog at lower left (by McCoy, one of Martha’s favorite pottery makers), know that it’s especially desirable. But with their whimsical forms and painterly hues, the well-worn types are wildly collectible, too. Just clear off a sunny ledge to give your menagerie a charming place to perch. PHOTOGRAPH BY CHELSEA CAVANAUGH TEXT BY FRANCES VIGNA CREATED BY FRITZ KARCH

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Martha - May 2017

Articles inside

The Workbook

for chicken

for cooking with oil

Health

the main event

Sip & Repeat

Perfecting

Editors’ Picks

Beauty

27

Editor’s Letter

Tastemaker

guru Bobbi Brown

go-to

Martha’s Month

The Find