Editor’s Letter

EDITOR’S LETTER

LET’S DO THIS

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.

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.

34

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.

96

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

62

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

70

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

IN OUR FEED

@the _ home _ edit

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.

Follow Us

@marthastewart

MAY 2017

Out&About

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

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. londonhouse chicago.com

WHY NOT? RENT SOME WHEELS

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.

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.

Atlanta; relaybikeshare.com

Baltimore Bike Share

If you feel the need for speed, Charm City’s rare off ering of electric bikes makes Inner Harbor sightseeing a breeze.

Baltimore; bmorebikeshare.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.

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

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

EDITORIAL

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

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

ART

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

ST YLE

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

VP, PUBLISHER Daren Mazzucca

ADVERTISING SALES

New York

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

PRODUCTION, CIRCULATION & FINANCE

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

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)

Banana Leaf

Red Snapper

FROM MARTHA

Teach and Inspire

Freekeh

Cracked Wheat

Basmati Rice Cashews

Pistachios

Cilantro

Mint Dill

Parsley Golden Raisins

Saffron Ghee

Cardamom

Eggplants Turmeric

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

Dates

Labneh

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

Arabian Gulf Cuisine

FROM MARTHA

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.

FEW YEARS AGO I TRAVELED to Dubai to

Alaunch 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 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.

THE STAPLES

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

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

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).

Arabian Gulf Cuisine

FROM MARTHA

KHAMEER

A tasty breakfast bread is lightly sweetened with Medjool dates and garnished with some of my favorite toppings, like za’atar and sesame and caraway seeds.

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.

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

ARABIAN GULF–STYLE FISH IN BANANA LEAVES

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

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.

Fresh banana leaves, grocerythai.com.

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.

GOOD THINGS

Fresh Ideas to Elevate the Everyday

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

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.

May

GOOD THINGS

MAKE & GIVE

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.

May

GOOD THINGS

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

1

2

Navy marks the spot for dark clothes.

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 color- codes them to sort every- one’s dirties.

1

ON A ROLL

Added grommets turn this paintbrush holder into a ready- to-hang space-saver.

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 hamp- ers 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 Rect- angular 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.

May

GOOD THINGS

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.

Nature’s Charm sweetened condensed coconut milk, $19 for 6 cans, amazon.com.

MINT Y MARGARITA

MARTHA’S CL ASSIC

TACO TRUCK–ST YLE

MODERN MEX

RECIPE REMIX

Olé, Four Ways

Our top guacs to spice up Cinco de Mayo.

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.

MINT Y MARGARITA

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.

TACO TRUCK–ST YLE

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.

MODERN MEX

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

MARTHA’S CL ASSIC

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

May

GOOD THINGS

DIY STYLE

Kitted Out

The best Mother’s Day, graduation, and wedding presents offer something that’s truly made to last. Our favorite how-to sets have inspiring new hobbies all wrapped up.

BUTTERFLY BAIT

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

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

DIY HOT SAUCE

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.

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

COCKTAIL ESSENTIALS

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

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

SPINNING STARTER

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

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

MINI PL ANTERS

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

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

CALLIGRAPHY TOOLS

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.

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