Martha - July/August 2017 by Lawrence Ambrocio

MARTHA STEWART

FRIDAYNIGHT FISH FRY

60 DAYS OF SUMMER Amazing things to eat, see & do! Easy dinners, delicious sides, next-level desserts

DECORATING:

Wicker 2.0 How to keep your home cool & clean

July/August 2017 $4.99 USA (CAN $5.99) marthastewart.com

Cold Brew. Make it your own. Try NEW Gevalia Cold Brew Coffee Concentrate this summer.

Need some customization inspiration? GEVALIA Cookies & Cream Affogato Milk Shake 1 cup cookies and cream ice cream, 1/2 cup GEVALIA Vanilla Cold Brew Iced Coffee Concentrate, 3 Tbsp. whipped cream, 1 chocolate sandwich cookie Blend ingredients in blender until smooth. Top with whipped cream and cookie.

GEVALIA Cold Brew Rise & Shine Lemon Iced Coffee 1-1/4 cup water, 1/2 cup sugar, Zest from 2 lemons, 1/8 tsp. vanilla, 3/4 cup GEVALIA House Blend Cold Brew Iced Coffee Concentrate Mix 1/2 cup hot water with sugar, vanilla and zest to dissolve; strain. Combine 3 Tbsp. lemon syrup, 3/4 cup water and Cold Brew over ice.

GEVALIA Iced Salted Caramel Macchiato 1-1/2 Tbsp. sugar, 1-1/2 Tbsp. water, 1/8 tsp. salt, 1/2 cup milk, Ice cubes, 3/4 cup GEVALIA Caramel Cold Brew Iced Coffee Concentrate, 3 Tbsp. whipped cream, 1 tsp. caramel ice cream topping Combine sugar and water; microwave 30 sec. to dissolve. Mix with milk and pour over ice. Add Cold Brew slowly to layer. Top with whipped cream and caramel.

Mine

Yours

FlexWash™

One machine. Two washers.

Live beautiful

4 J U LY/AU G U S T 2 017

JULY S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

1 Hang flags for Fourth of July

Stock up on citronella candles

Make granitas

INDEPENDENCE DAY

Pick currants

Place straw under pumpkins and gourds Cardio and core

Stake dahlias

Weight training

Go for morning swim; have brunch with friends

Weight training

Barbecue and watch fireworks

Weed gardens

Housekeeper Laura Acuna’s birthday Weight training

Have donkeys’ hooves trimmed

Skylands stafer Cheryl DuLong’s birthday

Friend Lisbeth Barron’s birthday

Cut early hydrangeas

Pick raspberries for jam; go horseback riding

Yoga

Cardio and core

Weight training

Soap-spray greenhouse plants to prevent whitefly infestation

Take cats to vet

Harvest shell peas

Harvest garlic

Deadhead perennials

Clean stables

Weight training

Plant new crops of lettuce, carrots, and beets Yoga

Cardio and core

Weight training

Friend Edward Booth-Clibborn’s birthday

Pick catnip; dry for cats

Magrino Public Relations’ 25th-year celebration

Friend Charlotte Beers’s birthday

Stake and tie tomatoes

Plant bare areas of gardens

Prune boxwoods

Cardio and core

Weight training

Martha’s Summer Gentle reminders, helpful tips, and important dates. AUGUST S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

Go for a boat ride

Cut lilies for arrangements

My birthday! Dinner with family and friends

Make ice cream and sorbets

Go for a hike in Acadia National Park

Weight training

Yoga

Harvest figs

Plant autumn cabbages

Horseback ride

Pick rosemary; gather in bunches to dry

Walk in garden

Plant collards and kale

Friends of Acadia annual benefit

Weight training

Yoga

Cardio and core

Weight training

Summer cookout with friends

Tend to compost pile

Fertilize roses

Order bulbs for fall planting

Go antiquing

Go on a nature walk with Jude and Truman

Weight training

Yoga

Cardio and core

Make tomato salad (see page 102) Weight training

Morning hike with dogs

Make relishes and pickles

Water garden

Harvest zucchini and squash

Freeze fresh corn (see right)

Start canning tomatoes

Weight training

Schedule dermatologist appointment Yoga

Cardio and core

Weight training

Weed and groom herb gardens

Bring fresh eggs to the of ice

Pick eggplants and peppers

Harvest melons

Weight training

Yoga

Remove spent annuals from gardens Cardio and core

“There’s nothing better than justpicked sweet corn. I grow many different varieties, including ‘Silver Queen’ and ‘Luscious’. I freeze the cooked kernels so I can enjoy them throughout the year.” —Martha FREEZING FRESH CORN

1. On a small baking sheet, stand a corn cob on one end. With a sharp knife, slice downward on all sides, keeping blade against ear to remove as many kernels as possible. Repeat with remaining corn. 2. Heat a large skillet over medium; add 1 tablespoon unsalted butter for each ear. When it’s melted and foamy, add corn; cook, stirring, about 1 minute. Spread on baking sheet; let cool. Freeze 1 hour, then transfer to resealable freezer bags. Label; store in freezer for up to 3 months.

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8 J U LY/AU G U S T 2 017

Where to go, what to see, and how to feed your soul this summer.

Berea Festival of Learnshops Drop in to make brooms, stain glass, train bonsai, and more, just 45 minutes south of Lexington.

IN OUR FEED

@raw_manda

For seasonal treats with a tropical punch, follow Los Angeles food blogger Amanda Le. Her kaleidoscopic shots feature colorful produce like papaya and dragonfruit, sliced, diced, and arranged in the most mouthwatering manner. But her feed fills a practical need, too: The recipes—for açai bowls, spring rolls, coconut-milk ice pops—are all vegan. Follow Us

@marthastewart

Fulfill your basketweaving dreams at one of these summer programs.

Berea, Kentucky; visitberea.com John C. Campbell Folk School Metalworking and music lessons (from dulcimer to autoharp) are a few Appalachian traditions to explore in a mountain weekend.

ON THE ROAD THE DEEP SOUTH

To create the menu for his new Seattle restaurant, JuneBaby, chef Edouardo Jordan rediscovered his roots. The Florida native drove through Tennessee, the Carolinas, and Alabama to fully experience foods he grew up eating. “The moments that stand out the most didn’t happen in restaurants,” Jordan says. At McLeod Plantation in South Carolina, “it all came together for me. I was able to take a step back from food to respect the history of the people who grew it.” Back on the West Coast, he’s channeling all that—plus flavors from his key stops, below—into every dish.

junebabyseattle.com

Nashville The Prince’s Hot Chicken line is worth it. “It’ll make your eyes water in the best way.”

princeshot chicken.com

Asheville In a former skating rink, Buxton Hall BBQ “does open pit right.” The cocktails are as spot-on as the ribs.

buxtonhall.com

Birmingham The fresh seafood at Frank Stitt’s Highlands Bar and Grill is downright “magical.”

highlandsbar andgrill.com

ON OUR BOOKSHELF EDITOR RAVE

“Stella Parks’s fascinating history of where classic American desserts come from will give you serious flashbacks, whether or not you grew up eating them. She’s figured out how to re-create all these baked goods, from Hostess cupcakes to brownies, in a modern home kitchen. I especially love her classic yellow layer cake with fudge frosting—it tastes just like your favorite cake from childhood, but much, much better.” —Sarah Carey, Living’s food director, on Bravetart: Iconic American Desserts (Norton), out August 15

Brasstown, North Carolina; folkschool.org Idyllwild Arts Multiday workshops in Native American arts— jewelry, musical instruments, and basketry— are on ofer among other classes, an hour from Palm Springs.

Idyllwild, California; idyllwild arts.org/summer The Clearing Folk School Spend a week near the tip of the Door County Peninsula blacksmithing, painting, or learning your way around a wood lathe.

Ellison Bay, Wisconsin; theclearing.org

C O U RT ESY O F A M A N DA L E (I N STAG R A M); J EN N Y J I M EN E Z (P O RT R AIT ); PE T ER A R D ITO (B O O K ); C O U RT ESY O F B ER E A TO U R I S M ( WO O D CA RV I N G)

Out & About

WHY NOT? PICK UP AN OLD-SCHOOL SKILL

11 J U LY/AU G U S T 2 017

83 50 WAYS TO GET LOST IN SUMMER

Carefree ideas for unwinding, exploring, and making this season epic.

102

108

WEAVE IT IN

WE SAY TOMATOES

Say goodbye to Grandma’s sunroom furniture. Wicker is making a modern statement, one striking piece at a time.

What to do with your farmer’s-market haul? Our food editors share their favorite salads.

THE NATURAL ORDER OF THINGS

86 RYAN LI EB E

FISH FRY

This freshly caught meal is a Friday-night tradition in certain parts of the country, and we’re taking it national. Prepare to get hooked.

How a Connecticut homeowner turned her too-tame plot into a wild retreat.

From crunchy slaw to salty potato chips, the fixings in this summer spread are just as important as the fish.

12 J U LY/AU G U S T 2 017

19 FROM MARTHA

Celebrating Acadia

Our founder hosts a benefit for a treasured national park.

The Palette: Lilac, Taupe & White

This seashell-inspired trio adds serene chic to any kitchen. 38 The Well-Kept Home

Cool and Collected: Breezy housekeeping ideas you’ll use all summer long. 40 Beauty

Health

The Summer Effect: Six easy ways to recharge mind, body, and soul. 50

GOOD THINGS

Ice-dyeing 101, Fourthof-July treats, a DIY dresser makeover, and a sunny brunch cocktail.

Tastemaker

The Free Spirit: Homedesign pro Justina Blakeney’s essentials for living life out loud. 56

On the Cover

Ask Martha

How to pack for a weekend getaway, water-safety tips for dogs, hot-weather lawn care, and more. 62

Our irresistible summer fish fry (with some shrimp tossed in for good measure) is ready to serve—see page 86. Photograph by Ryan Liebe.

Editors’ Picks

Correction: In “Heaven on Earth,” on page 86 of our June issue, we misspelled the name of the photographer, Jake Stangel.

Toast the Host: Unique, thoughtful gifts that will get you invited back. 68 76 30

35 GOOD LIVING

The Find

Rest Easy: Take outdoor lounging to the next level with a stylish bedroll. 35

DEPARTMENTS

Sip & Repeat

Martha’s Summer 4

EVERYDAY FOOD

Tea Time: Bold twists on traditional iced drinks. 78

Perfecting . . . Chicken on the Grill: Our

Sweets

Editor’s Letter 14

Fluff and Fold: A luscious Key lime cheesecake is a no-bake no-brainer. 80

On the Web 58

tried-and-true method, plus three tasty sauces. 71 In Our Pantry

Magic in a Jar: Delicious uses for mayo. 74 What’s for Dinner?

Low-Maintenance Meals: Four recipes that require next to no prep time. 76

Out & About 8

The Workbook 114 Collecting 124

J O H N D O L A N ( ACA D IA ); C H EL S E A CAVA N AU G H (D R I N K ); PE T ER AR D ITO (SALT & PEPPER ); AR M A N D O R A FA EL (SA L A D, CA K E )

The Digital Age: Expert tips on nourishing and polishing your nails. 44

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14 E D I T O R’ S L E T T E R

WHEN I WAS GROWING UP, my parents had a different idea of a vacation. While most of my friends were flying off to Florida or a far-flung beach, the four of us were climbing onto my family’s small boat and sailing around Lake Michigan. Come August, my father loved nothing more than leaving land—and his corporate job—behind. He’d chart a new course each year, and we’d pack the tiny galley with provisions for several days. On our first trip, we hugged the Wisconsin coast, docking in new-to-us towns, anchoring in bays overnight, swimming, fishing, and exploring. As we developed our sea legs (and I stopped getting seasick), we’d head the boat farther away each summer, often crossing the lake, tacking up the Michigan side and going clear into Canada. It wasn’t always easy; cruising in a 30-foot boat is like camping with your family, but on the water, with nowhere to run. Still, it was an unforgettable way to be in nature. Our plans would inevitably change—due to weather, which we monitored like meteorologists, or if we simply wanted to stay in one place longer. There was also tons of time to talk, especially when there was no wind. Looking back, I appreciate my parents’ intrepid spirit to push off that dock with two little kids. I know how special it was, too: Away from our routines and home (not to mention running water, electricity, and privacy), we would come together. There was no fighting with my brother over the remote; there was no remote. We had little choice but to help one another get from port A to port B and keep things, well, ship-shape. Today, the open water still calls to me every August. And I know, thanks to my family, that when I leave land behind, if even for a few hours, everything that’s important will come back into focus. Wherever you go this summer, I hope you find your bliss. Enjoy the issue, and happy sailing—or trails!

Elizabeth Graves Editor in Chief

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

94 Wicker is having a big moment (again). This set of glasses by Pier 1 Imports makes any day feel like a summer Friday.

86 Friday night’s all right for a fish fry in many parts of the country—and practically religion where I grew up. Our food editors gave this tradition a fresh spin.

56 28 Instant Upgrade is one of my favorite columns— I love seeing how the editors update an old piece of furniture and give it a new life. It’s pretty, practical, and eco-minded.

Speaking of childhood memories, these Lola y Tula huarache sandals—the trusty kicks of our tastemaker Justina Blakeney— remind me of a pair I lived in one summer.

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

@ebgraves

In late summer I can’t get enough corn, tomatoes, and everything else that looks amazing at the market. That is, until I realize I bought too much in my excitement. This issue ofers up so many ways to put that bounty to delicious use.

G LO BA L TA B L E S E AG R AS S PITC H ER 1, $ 3 8, G LO B A LTA B L E.C O M ; PI ER 1 I M P O RTS WI C K ER CA R A FE A N D G L AS S S E T, $ 3 0, PI ER 1.C O M; PH OTO G R A PH S BY L IZ BA N FI EL D (P O RT R AIT ); C H EL S E A CAVA N AU G H (D R ES S ER ); PE T ER A R D ITO (H UA R AC H ES); AR M A N D O R A FA EL (SO U P); RYA N LI EB E (FI S H SA N DWI C H); T ED CAVA N AU G H (G L AS S ES)

OPEN SEASON

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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 Features & Garden 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 Assistants Laura Formisano, Ellen MacDermott

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 Social Media Manager Joseph Neese

FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Associate Editor Lauryn Tyrell Assistant Editor Lindsay Strand

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 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

STYLE

Midwest

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

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

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

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 Karen Murray 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

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 Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern

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)

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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 Ofice.

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SMALLER PORTIONS STRETCHING A PLAN POSITIVE THINKING TAKING THE STAIRS A CHECKUP WHOLE WHEAT PASTA MORE CARDIO FLOSSING STEP CLASS MEDITATION BREATHING EXERCISES GETTING MORE H2O A WORKOUT BUDDY FALLING IN LOVE START WITH MORE LEAFY GREENS DANCING SPIN CLASS A NEW LANGUAGE WEIGHTLIFTING A GOOD BREAKFAST A FLU SHOT A healthy diet that includes lots of veggies is good for you, but so is a healthy diet of the outdoors. Taking care of your health doesn’t have to be complicated. Partner with Humana and we’ll help create a plan for your health that works for your life today and for many, many, many years to come.

F ROM MART HA Teach and Inspire

I begin every morning with a hike in the park. Many trails have protective boardwalks, which make walking through the boggy woods a delight.

A Celebration of Acadia To celebrate the 100th anniversary of Maineâ&#x20AC;&#x2122;s Acadia National Park, Martha, who is passionate about preserving and protecting it for the future, hosted a dinner for the Friends of Acadia to benefit the carriage roads that wind through this beautiful and rugged place. PHOTOGRAPHS BY JOHN DOLAN

Celebrating Acadia F ROM MART HA

A Walk in the Park Acadia is a beautiful place any time of year. But I encourage you to visit and see for yourself. A few facts:

Ready to Ride Kevin Schneider is the superintendent of Aca dia National Park. He came on our drive, ofering great historic insight along the way.

LTHOUGH I AM A RELATIVE newcomer to Mount Desert Island, having purchased my house on the edge of Acadia National Park in 1997, I feel as if I have always been there. Like most of the homeowners on this magnificent island, I have become totally enamored of everything the place has to offer: the park, the woods, the moss, the sea, the granite cliffs and outcroppings, the ponds, the climate, the views, the other islands, the abundant seafood, and the diverse outdoor activities. Last year, we celebrated the 100th anniversary of Acadia with a series of events that ran the gamut, from lectures to cocktail parties and dinners to gala evenings, and even a four-day weekend of carriage rides chaired by my friend Gail Clark to benefit the nonprofit Friends of Acadia and the park’s carriage roads. Originally constructed by John D. Rockefeller Jr. in the early 1900s, these rustic, car-free pathways meander through the woodlands, offering scenic vistas of the landscape. Decades ago, they suffered neglect, but they are now maintained beautifully, thanks to a joint private-public partnership between the Friends

of Acadia and the National Park Service. They are enjoyed by bikers, joggers, baby strollers, and horseback riders, as well as horse-drawn carriages. For the fun-filled weekend, teams of 15 roof-seat break carriages brought by the Coaching Club, 80 horses, and beautifully attired whips (or drivers of these carriages), grooms (caretakers of the horses), and passengers enjoyed more than 45 scenic miles of groomed carriage roads. We drove from morning through the afternoon, taking in the expansive views of the woodlands and sea and enjoying the gorgeous weather. We reconvened for cocktails and dinner at a different home each night. On Saturday evening, I hosted a lobster bake for the group at my historic carriage house, one of several 1925 structures located on my property, Skylands. All the whips and owners of the carriages attended, as did the other hosts and hostesses and many friends. I was extremely happy to be part of this amazing gathering, which incorporated so many of the island’s antique traditions, and introduced some new and innovative ones for the future. I can’t wait to return.

1. Located predominantly on Mount Desert (pronounced dessert) Island, Maine, Acadia National Park protects more than 47,000 acres of land. It has 125 miles of hiking trails and 45 miles of public carriage roads. 2. It is one of the mostvisited national parks in the U.S. The park receives more than 2 million visitors each year, most during the warm summer months. 3. Cadillac, the tallest mountain on the Atlantic coast, has a peak of 1,530 feet. You can drive or hike one of the many trails that lead to the top and see glorious 360-degree views.

4. The park is home to lots of wildlife, including hundreds of birds like warblers, loons, bald eagles, and peregrine falcons, which visit throughout the year. 5. The nonprofit organization Friends of Acadia was founded in 1986 to preserve, protect, and promote the stewardship of the park (friendsofacadia.org).

Inside every cat lives the spirit of the wild. And a love for meat.

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Celebrating Acadia F ROM MART HA

SCENES FROM A CELEBRATION 1. Long tables were arranged in the 1925 carriage house to seat guests. Dahlias from the garden decorated the tables. 2. Dom PĂŠrignon was poured and many toasts were proffered honoring the parkâ&#x20AC;&#x2122;s birthday.

3. My longtime friend and employee Kevin Sharkey and I welcomed guests to the party. 4. I own an original Bar Harbor buckboard, one of the early carriages that carried visitors through the park. It is stored in my carriage house, on a turntable. 5. For dinner, we served grilled local lobsters, which were finished with herb butter; grilled Mount Desert Island oysters; salmon chowder; salad from the garden; and tarte tatin for dessert. 5

6. The evening was marked by heartfelt speeches. David Rockefeller (who passed away in March at 101 years old) gave a memorable one. 7. The bufet was served outdoors. It was delicious, and the evening was lovely. 6

#SNACKINGCHOCOLATE

GOOD T H INGS

C B 2 U N D ER LI N E D I N N ER PL AT ES, $ 6 E AC H , C B 2.C O M; C R AT E & BA R R EL FE T E W H IT E C LOT H N A PK I N S, $ 4 E AC H , C R AT E A N D B A R R EL .C O M; WI L L IA M S S O N O M A LY N D EN 5 - PI EC E FL AT WA R E PL AC E S E T T I N G (S I M I L A R TO S H OW N), $ 12 5, W I L L I A M S- S O N O M A .C O M

Fresh Ideas to Elevate the Everyday

DIY STYLE

SERVE CHILLED Consider these one-of-a-kind Fourth-of-July table linens a tribute to American ingenuity. The print may resemble batik from halfway around the world, but it’s made right here at home, in your backyard (or kitchen sink). Use our foolproof technique for ice-dyeing— tie-dye’s subtler, less messy cousin— to give any solid cotton fabric a watercolor wash, then wrap up the theme with a simple red bow at each setting. For the how-to, see page 114. PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

July/August GOOD T H I NG S 3

CELEBRATE

GRAND OLD ICES

Capture the Flag Here’s a lip-smacking way to pledge allegiance to the Stars and Stripes: an all-American display of raspberry and lemon ices. (Follow the recipe at right, or, if you’re pressed for time, use store-bought sorbet cups.) Line a 9-by13-inch rimmed baking sheet with parchment, then arrange ices in alternating rows, leaving room for a stack of blue napkins. Let the fully assembled sheet chill in the freezer till you’re ready to treat your favorite patriots.

Combine 1½ cups each fresh lemon juice and simple syrup in an 8-inch baking dish. Blend 4½ cups fresh raspberries with ¾ cup simple syrup and 1½ teaspoons lemon juice until smooth; strain into a second 8-inch baking dish. Freeze both mixtures, raking with a fork every hour, until flaky and frozen, 4 hours. Blend each flavor with 1½ cups water until smooth. Transfer to 3-ounce paper cups and freeze until firm, at least 3 hours.

Dart Solo 44-2050 wax-treated white paper cups, 3 oz., $25 for 100, amazon.com. Bayith Chambray cocktail napkins (similar to shown), $32 for 4, carpenterhill.com.

Top Gear Pack these road-trip conveniences in a handy go bag to travel smarter and happier (even in a rental). 1. The WizGear airvent magnetic carmount holder keeps your phone’s GPS map in plain view ($17, amazon.com).

2. Tag car keys or a beloved stuffed animal with a hightech Tile (from $25, thetileapp.com).

Cocktail napkins are the right size to be the “stars” section of this treat.

3. The mini MAGlite LED flashlight has all the illumination you just might need ($21, maglite.com). 4. Use an Anker premium auxiliary cable to play the music on your phone through the car speakers ($15, amazon.com).

5. Yuni shower sheets let you freshen up even when the nearest bathtub is miles away ($15 for 12, yunibeauty.com). 6. An All Good SPF 50 sport sunscreen butter stick won’t spill ($16, allgoodproducts.com).

A quarter-size baking sheet fits easily in the freezer, and stashing it there gets the aluminum frosty, which helps keeps the ices colder longer.

7. Customize a no-frills canvas case, like the Augbunny 16-ounce pouch ($14 for 4, amazon.com). We did ours with Martha Stewart paper stencils, in Sans Serif Alphabet ($17, michaels.com).

Martha’s

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July/August GOOD T H I NG S

INSTANT UPGRADE

Handles With Flair Much as replacing plain buttons with jazzier ones can transform an old coat, new drawer pulls can elevate a basic dresser. Even better, our DIY ideas will work on any drawers, including ones with oddly spaced holes or vintage hardware. IKEA Tarva chest, in Pine, $229, ikea.com. Tandy Leather natural cowhide leather strip, 2" by 50", $17, amazon.com. ArtMinds leather punch, $10, michaels.com. Chance handpainted sun hat, $255, chanceco.com. M&J Trimming braided leather bolo, 6mm, in Natural, $10 a yd.; round leather cord, 2mm, in Natural, $2 a yd.; and two-color braided vinyl (similar to shown), 1½″, $8 a yd., mjtrim .com. Metal round tube, in Brass, 12″ by ⅛″, $1.50, grainger.com.

GET STRAP-HAPPY Use a leather punch to put a hole in each end of the natural-leather strips, then fasten them onto drawers with flat-backed brass machine screws in front and acorn nuts in back.

ADD A LOOP Double a short length of braided leather, thread it through a brass wing nut and the drawer hole, then knot the ends together to secure it.

GO LONG

DO A TWIST Bend an eight-inch piece of flat leather braid. Push a flat-backed screw through it, and secure it onto the drawer with an acorn nut.

P E T E R A R D ITO (D R AW E R P U L L S)

Trim a brass tube to size with a tubing cutter. Knot one end of a thin leather cord, and feed it through a drawer hole. Add the tube, feed the other end of cord through a second hole, and knot it.

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July/August GOOD T H I NG S SUMMER FUN MULTITASKER

Just Add Water

All in a Row

Three stay-cool ideas for kids at block parties and barbecues.

Summer bummer, solved: To transport ripe-to-perfection tomatoes and stone fruits home from the farmers’ market free of bruises and busted skin, our food director, Sarah Carey, stocks up on these birch wine carriers. They accommodate the season’s most precious cargo efficiently, ecologically, and pretty darn elegantly, too. The Container Store Birch Veneer wine-bottle cylinders, $17 each, containerstore.com.

CHALK IT UP Mix equal parts water and cornstarch, then add dry tempera paint to create nontoxic pigments for the patio that wash right off. Petite children’s kit, $20, naturalearthpaint.com.

To keep fruit pristine, lay these horizontally in your tote.

PLAY H 2 0 TAG Stack two wet sponges, zip-tie them together, and snip the squishy ends. Then cinch the tie and let ’er rip. Trader Joe’s sponges, $11 for 12, amazon.com. Commercial Electric cable ties, 8", $8, homedepot.com.

SIP & REPEAT

For a sweeter taste, switch in apricot preserves for the marmalade.

Moisten the edge of a glass with fresh lime juice, then dip it in kosher salt. Fill a cocktail shaker halfway with ice. Add 2 ounces El Guitarron agave wine, ½ ounce Cointreau, 1 ounce lime juice, 2 teaspoons orange marmalade, and 1 teaspoon superfine sugar; shake 30 seconds. Fill glass with ice, strain drink over top, and garnish with orange and lime wedges.

MAKE A SPLASH Attach this gizmo to your spigot to fill (and magically seal!) 35 water balloons at once. Zuru Bunch O Balloons 3-pack, $10, amazon.com.

PE T ER A R D ITO ( WAT ER BA L LO O N S)

MORNING MARGARITA

Lighten Up Two guest-star ingredients turn a typical happy-hour margarita into a sunny brunch beverage: Orange marmalade adds a bittersweet tang, and El Guitarron agave wine ($15, cordelwine.com) comes from the same plant as tequila but has about half the alcohol, so you can toast over French toast without needing a siesta.

July/August GOOD T H I NG S

RECIPE REMIX

The S’more, the Merrier With all due respect to the holy trinity of graham cracker, milk chocolate, and marshmallow, we’ve taken this old-school treat to delicious new heights. Our three variations on the combo offer something for everyone standing around the fire pit (since, apparently, there are people who don’t love chocolate). Trick out a tray so roasters can find ingredients easily and focus on more crucial matters, like debating the subtle nuances between “charred” and “burned.”

GINGER SNAP & LEMON CURD

BONFIRE BOX To streamline flameside fixings, load a tray with clear categories: your crunchies (chocolate wafers, graham crackers, and ginger snaps), your gooeys (Andes mints— you’ll need two per s’more— Reese’s peanut butter cups, and lemon curd), and your chewies (the marshmallows!). Don’t forget napkins and skewers or sticks whittled to a point. That’s why we’ve included a few jackknives, too. Pie dish (for marshmallows), in Pillarbox Red, $59 for 4, falcon enamelware.com. Nabisco Famous chocolate wafers, $5 for 9 oz., walmart.com. Lars’ Own Swedish ginger snaps, $13.50 for 10.6 oz., amazon.com. Thursday Cottage lemon curd, $10 for 11 oz., amazon.com. Three Tarts vanilla bean marshmallows, $9.50 for 10, amazon.com.

CHOCOLATE WAFER & ANDES MINT

GRAHAM CRACKER & REESE’S PEANUT BUTTER CUP

GOOD L IVING Home, Style, Beauty, Health

the find

REST EASY Make your favorite reading, lounging, or dozing nook even more enticing with a pretty cushioned pallet. Inspired by tufted French mattresses and old-fashioned bedrolls, the latest versions are designed to provide a soft, stylish landing spot, both indoors and out. PHOTOGRAPHS BY CHELSEA CAVANAUGH

PORCH PERCH To create this easy seating, we outfitted an OGK Safari daybed with the J-Life International Shiki futon, and added pillows. Daybed, $650, consortdesign.com. Futon, 30" by 75", in Ya Gasuri Navy, $315, jlifeinternational.com. Pottery Barn Blue Plaid Lumbar pillow cover, $30, potterybarn .com. Tensira Ines pillow cover, 20" by 20", $38; and Tensira Maryn Stripe pillow cover, 24" by 24", $40, themaryn.com.

THE DETAILS: Vintage baskets, simplychi.etsy.com; whatsnewonthemantel .etsy.com; and pacbluevintage.etsy.com. Kendall Conrad Cagancho slides, in Cognac Bridle Leather, $375, kendallconraddesign.com.

The Find G O O D L I V I NG

ROLL CALL

1 INDIGO WHIRLS

3 BAHAMAS BREAK

The silky filling tucked inside this bold West African print is made from the seedpods of the tropical kapok tree, which are not only hypoallergenic but also luxuriously soft.

Caribbean pink stripes make a cheerful statement on this oversize pillow, and its down-fiber stuffing feels extra-lofty.

Tensira Indigo throw bed, in Striped, $395, gardeshop .com. Hedgehouse Cortina pillow, in Coral, $80, hedge houseusa.com.

Hedgehouse throw bed (similar to shown), $375, hedgehouseusa.com. Serena & Lily Capitola Stripe pillow cover, 20" by 20", in Pink Sand, $98, serenaandlily.com.

2 NEUTRAL GROUND Subtle black, tan, and cream stripes give this lightweight, handwoven kapok cushion the feel of classic mattress ticking.

Jayson Home Kapok bedroll, in Black/Off-White, $495, jaysonhome.com.

ELEVATE IT Lay a pallet on a camping cot and presto: outdoor sofa.

Byer of Maine Heritage wooden cot, $154, wayfair.com.

This mat comes with ties so you can roll it into an easyto-stow bundle.

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Field & Stream Oversized camp cot, in Green, $50, dickssporting goods.com.

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Blankets are for sharing, but these cushions are ideal for stretching out solo when laid on the grass. Put out a few to turn your yard into a prime glamping (or just stargazing) site.

Home GOOD L I V I NG

the palette

LILAC, TAUPE & WHITE

WALLS

Here’s more proof that color inspiration can come from anywhere. Take a memento, like a stunning seashell, from the vacation you never wanted to end, and turn it into a kitchen you’ll never want to leave.

FLOORS

A few more paint colors we love for walls or accents, from left: Behr, in Studio Taupe, behr.com; Sherwin-Williams, in Garret Gray, sherwin-williams.com; Ralph Lauren, in Manor Grey, homedepot.com; and Pratt & Lambert, in Moor, prattandlambert.com.

PHOTOGRAPH BY PETER ARDITO

COUNTERTOPS

WALLS: Paint a soft purple, like Farrow & Ball Modern Emulsion, in Brassica (us.farrow-ball.com), shown here in the background, to capture the sea urchins’ stripes and set a serene tone. It has a finish that’s similar to eggshell, so it’s easy to wipe clean. FLOORS: Cue the shore with driftwood-y planks, such as LV Wood European Oak DeBruce flooring (lvwood.com). CABINETS & HARDWARE: Creamy Waterworks Belden cabinetry, in Whisper (waterworks.com), matches the shells’ base color; a Rejuvenation West Slope Wood four-inch drawer pull ($29, rejuvenation.com) coordinates with rustic flooring. COUNTERTOPS: A surface with marbled veining, like LG Viatera quartz countertop by Martha Stewart Living, in Snowcap (home depot.com), weaves in complementary shades of silver and brown. TILE: As a backsplash, use shiny

Pratt & Larson two-by-fourinch field tile, in R856 (prattand larson.com), for a textural contrast with the walls.

CABINETS & HARDWARE THE DETAILS

THE DETAILS: Bring home the

TILE

theme with eggplant- and puttycolored accessories, like this Le Creuset pepper mill, in Cassis ($38, lecreuset.com), and Crate & Barrel silicone spoon ($6, crate andbarrel.com).

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The Well-Kept Home GOOD L I V I NG

Clear the Views “Bare windows feel fresh and let in more light,” says our home editor, Lorna Aragon. Now’s the perfect time to launder heavy drapes and store them until fall.

Give Seating the Slip Leather and wool stick to skin when it’s hot; plus, stronger sunlight can fade them faster. Top sofas and chairs with crisp, machinewashable cotton or linen slipcovers.

COOL AND COLLECTED

From bugs to sand and dirt sneaking in via flip-flops and furry paws, hot weather can throw even the neatest home for a loop. Here, we offer expert cleaning methods and organizing tips to help you keep calm and summer on. TEXT BY ELYSE MOODY

PH OTO G R APH © ER I C PIAS EC K I/OT TO; I N T ER I O R D ES I G N BY ST E V EN GA M B R EL

Roll Up Rugs Wood floors feel cool underfoot and don’t trap dirt, sand, or grass, says Ruth Soukup, author of Unstuffed: Decluttering Your Home, Mind & Soul (Zondervan, 2016). A speedy pass with an industrial-size dust mop will keep them gleaming.

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The Well-Kept Home GOOD L I V I NG

Menu sweeper-andfunnel set, $62, finnish designshop.com.

Keep the Outside Out If you store a soft-bristled brush and dustpan by the door your family uses most, you can whisk up debris before it invades. They’re also handy for brushing down outdoor items, like beach chairs, before putting them away. This interlocking set looks pretty enough to live on a porch or in a garage. (Hey, if you can see it, you’ll grab it.)

TIP Avoid a flip-flop pileup with a smallish basket for them, says Marissa Hagmeyer, co-owner of the Neat Method organizing service. “That way, it won’t become a catchall for everything that enters your house.” Gather Everyone’s Gear Personalized go-totes assign a home for summer strays, says Dana K. White, author of How to Manage Your Home Without Losing “When goggles come back from the pool, they stay in the bag, not on the floor.” Pack totes with essentials—a water bottle, sunscreen, or leashes—so everyone has what they need to grab when they dash out the door.

Nonstick parchment keeps fruit flies from climbing back out.

Make It Rain

SET A STYLISH TRAP Banish bugs naturally— and in an attractive way. To capture fruit flies, decant leftover wine or soda (or ¼ cup balsamic vinegar and 1 cup water) into a vase, then add a teaspoon of dish soap, says Melissa Maker, author of Clean My Space (Avery, 2017). “It reduces the surface tension so flies sink.” Fashion a cone from parchment and set the vase on the countertop. To repel mosquitoes, Soukup adds lemon or citronella essential oil to a diffuser.

An outdoor shower can be more than a pipe dream. The only equipment you need to install this spa-worthy eucalyptus-wood version is a screwdriver, a spigot, and a garden hose. True, the water won't be hot, but a cool rinse in your own backyard is practical, refreshing, and a sure way to keep dirt where it belongs. Wildon Home Noah freestanding outdoor shower, $347, wayfair.com.

Sequester Bad Smells

LET NATURE PITCH IN A moisture-resistant rack lets wet towels air out so mildew doesn’t stand a chance, says Hagmeyer. (A retractable clothesline works, too.) Also, swap terry-cloth towels with faster-drying Turkish hammam ones. Pottery Barn Outdoor Shower collapsible towel rack, $129, potterybarn.com. The Turkish Towel Company peshtemal (fouta) towels, in Gray and Beige, $36 each, turkishtowelcompany.com.

Half-eaten burgers and hot dogs can’t easily be composted—and they don’t smell as irresistible as they do on the grill. A heavy-duty, hands-free kitchen bin minimizes odors and trips to the curb. Rubbermaid Commercial Defenders trash can, from $130, homedepot.com.

C O U RT ESY O F WI L D O N H O M E (S H OW ER ); C O U RT ESY O F RU B B ER M AI D ( T R AS H CA N); PE T ER A R D ITO (OT H ERS)

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Beauty GOOD L I V I NG

HANDY FACT

Most of today’s lacquers are considered “threefree,” meaning they don’t contain questionable ingredients like formaldehyde, toluene, and dibutyl phthalate (DBP).

ALWAYS CLEANSE GENTLY Frequent hand-washing fights germs, but the harsh chemicals in many antibacterial formulas strip moisture from nails. Instead, use a mild soap like Dove Beauty Bar ($4 for 2, dove .com), and always wear rubber gloves when doing dishes or housework.

NOURISH DAILY Cuticles keep bacteria out and moisture in. When they’re compromised, ridges and brittleness happen. Before bed, massage them with oil, then lavish your hands with an emollientrich cream. We like CND SolarOil Nail & Cuticle Care ($13, cnd.com) and Lano Rose Hand Cream Everyday ($20, ulta.com).

THE DIGITAL AGE

Our nails have a knack for displaying polish, in every sense of the word. When they’re well-groomed and shiny, we feel pulled together while making a point in a meeting or holding a drink at a cocktail party. When they’re chipped and scraggly from neglect, into the pockets they go. To get yours in fine form, simply adopt these healthy routines, and turn the page to—wait for it—nail the basics of a modern manicure. TEXT BY MELISSA MILRAD GOLDSTEIN

Nails should be flexible, not hard enough to tighten screws; otherwise, the slightest stress or ding (like bumping against a table) can make them crack. Replace formaldehyde-laden strengthening “treatments” with hydrating base and top coats. Try NailsInc. SuperFood NailKale Base Coat ($15, nailsinc.com) and Dermelect High Maintenance Peptide Infused Anti-Aging Top Coat ($16, dermelect.com).

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Beauty GOOD L I V I NG

MANICURE MASTER CLASS Once a week, reach for these trusty tools to shape up cuticles or sand down a jagged edge. Then brush on a chic, neutral shade that whispers, “I’m on point.”

CLIP AND SNIP

PAINT

To trim nails, make one clean cut across, and leave the corners intact. Remove hangnails with nippers. We like Revlon Deluxe Nail Clipper ($3, revlon.com) and Tweezerman Ultra Precision Cuticle Nipper ($35, tweezerman.com).

Start with a base coat. Then, for a precise, even coat of color, don’t overload the brush with too much polish. When painting, press down slightly to fan out the bristles, and do it in three even strokes: one on each side, then one down the middle. Clean up any mistakes with a pointed cotton swab dipped in nailpolish remover. We like Q-tips Precision Tips ($4, qtips.com) and

2 FILE AND SHAPE Most emery boards are too coarse. Use a finegrit version, like Deborah Lippman Smooth Operator ($12, deborah lippmann.com). Stroke it in one direction (not back and forth) to shape the edges. Then buff nails until they glow.

So Daupe by Sinful Colors, $2, sinful colors.com.

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OUR EXPERTS

Gently push them back with a wooden stick wrapped in a cotton ball (or use a wet washcloth in the shower). Try Diamond Cosmetics Manicure Sticks ($2 for 10, ulta.com).

Dana Stern, New York City dermatologist and nail specialist; Chris Adigun, a dermatologist and nail specialist in Chapel Hill, North Carolina; Elaine Watson, educator and founder of Nailebrity.com.

According to several studies, biotin supplements have been shown to help strengthen nails after being taken daily for about four months. Hum Nutrition Killer Nails, $10 for 30, humnutrition.com.

Research shows that glycolic acid can smooth out pits and ridges on nails, much as it does on skin, says Stern. Deborah Lippmann Marshmellow Whipped Hand & Cuticle Scrub, $29, deborah lippmann.com.

Bitter Buddhist by Smith & Cult, $18, smithand cult.com.

Cathy by Zoya, $10, zoya.com.

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Health GOOD L I V I NG

THE SUMMER EFFECT These loose, laid-back days have a quiet superpower: They naturally kick-start the healthy habits that will help you feel stronger, fitter, and sharper year-round. Go ahead and play like a kid, and be a regular at the farmers’ market— it’s the easiest time of year to become your best self.

A RT + C O M M ERC E

TEXT BY LOUISA KAMPS

GRILL IT

Find us in the freezer aisle.

BELIEVE IT

Health GOOD L I V I NG

Light air, sunshine, long weekends, and muchanticipated vacation time are all invitations to slow way down this time of year. But as anyone who has taken a cool early-morning jog through slanted rays and a symphony of birdsong knows, summertime also makes staying healthy and active practically effortless. Here’s how to experience the season to the fullest and reap its benefits for your well-being.

Studies consistently find that we feel revitalized, calmer, and more able to think clearly. So rise with the sun and take a walk, and stroll again after dinner. “You don’t have to be in a perfectly scenic place,” says Florence Williams, author of The Nature Fix: Why Nature Makes Us Happier, Healthier, and More Creative (W.W. Norton, 2017). “Just enjoying some trees and birds is really good for your brain.” It’s hard to pinpoint precisely SCRAP YOUR when free time SCHEDULE became a forbidden concept, but experts agree the rise of internet access and smartphone use has steadily gobbled up time we humanoids used to spend doing things without a goal in mind. But it turns out that leaving a weekend wide open, or meeting up spontaneously with friends, actually invigorates our brains. Research shows that being constantly “on” can make us less productive and more irritable and error-prone; we need breaks to replenish our maxed-out mental and emotional energy. Additionally, unbound time allows us to reflect and daydream in an openended way that helps us live life more meaningfully, says Kathy Hirsh-Pasek, Ph.D., a professor of psychology at Temple University.

Gardening is good, oldGET fashioned physYOUR HANDS DIRTY ical labor that gets you out of your head and up close to the earth. All the tilling, weeding, and watering makes it as healthy as going on a fairly brisk walk, says Paul Davis, Ph.D., an associate professor of kinesiology at the University of North Carolina‒ Greensboro. Even better, these tasks build upper-body strength. But stronger hearts and shoulders are just two jolly green benefits. People who garden are less likely to be overweight: In 2013, University of Utah researchers observed that female gardeners weighed 11 pounds less on average than their nongardening peers. And they eat more fruits and vegetables than nongrowers, according to a Colorado study. In the same study, a group of gardening women also

reported feeling deeply rooted in their communities, a strong predictor of good overall health, according to Kristen Malecki, Ph.D., an assistant professor of population health sciences at the University of Wisconsin‒Madison. Consider your backyard or vegetable patch plein-air therapy, for the price of a few seed packs.

Buying local fruits and vegSTOCK UP etables is second AT THE FARM STAND nature in summer, and it leads to nutrientpacked meals—especially if you shop the rainbow. Aim to “maximize the number of colors that end up on your plate,” suggests Mary Ann Lila, Ph.D., director of the Plants for Human Health Institute at North Carolina State University in Kannapolis. Along with colleagues, Lila has linked the pigments that make produce green, blue-black, white, orange-yellow, and red to myriad benefits, including reduced risk of developing

RO S S H O N E YS E T T/GA L L ERY STO C K

Exposure to bright morning LEAN INTO light has been LONGER DAYS linked to better mental health and more solid sleep. Plus, exercising outside has benefits you just can’t get thumping along, hamster-like, on your basement treadmill. Research has shown runners covering real hills and dales with wind resistance expend more energy and work more muscle groups than indoor runners do. Time outdoors also reboots our brains: We have two types of attention, experts say: “directed,” the active kind we use when doing focused tasks in our deskbound lives; and “involuntary,” the effortless kind that flips on when our surroundings are inherently interesting or exciting. At a certain point, we deplete our capacity to actively direct our attention (which is why, after we’ve fielded 46 emails, figuring out dinner can feel impossible). But when we get outside and our involuntary, sensory-based system takes in the scent of freshmown grass or the sound of chirping crickets, the business part of our brain (aka the prefrontal cortex) appears to hit pause:

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Health GOOD L I V I NG

diabetes, heart disease, and certain cancers. Reach for deep-golden beets, dark-colored greens, eggplants, and heirloom tomatoes in all their lumpy, bumpy glory. Here’s even more incentive: The more you eat, the fewer fast and processed foods you’ll crave, says Ali Bouzari, Ph.D., a culinary scientist and author of Ingredient: Unveiling the Essential Elements of Food (Ecco, 2016). “When you have a belly full of vegetables, you’ve done yourself a double solid. You’ve taken in a lot of nutrition and enjoyed deliciousness from a wholesome source.”

spine-tingling thing you’re gawking at (be it a jaw-dropping sunset or a shell in the sand), awe’s antiinflammatory effect is at work. And that’s a lot better than popping a pill.

Flicking a Frisbee, flying PLAY down a hill LIKE A on your bike, KID practicing the Dirty Dancing “lift” in the pool—there’s a reason these moments leave you feeling looser, lighter, and more alive: You’re playing, which can feel foreign to the average billFeeling a little paying adult. But it’s actually self-involved? what we (with our big, socially BEHOLD Witnessing vast, wired brains) were built to do. BEAUTY stunning scenes Neurologists and psychologists can snap you have found that laughing can right out of it. strengthen bonds with partners, University of California, Berkeley, friends, and colleagues, and that professor of psychology Dacher goofing off helps us think more Keltner, Ph.D., and his labmates creatively and decompress when discovered that after people look we’re stressed. (Laughter also at incredible sights—towering triggers the release of endorphins, trees, purple-mountain majesties— which can increase our ability to they feel closer to others and are withstand pain.) If your childlike more likely to help people in need. instincts are out of practice, this The ego check unfolds like this, time of year limbers them up again. Keltner explains: By marveling at “We go into summer thinking, places or things that “transcend Beach, and that’s precisely the understanding, we become more mental state you need to let youropen to our collective identities,” self play,” says Hirsh-Pasek, which, in turn, increases empathy. who recently celebrated her 64th In a 2015 study, Keltner and his birthday racing go-carts with partners also found that people friends. When we try new things who reported recently experiin a safe environment, she adds, encing awe (versus other positive “it gives us confidence to take intelemotions, such as pride and joy) lectual and physical risks elseshowed significantly lower levels where.” All the more reason to live of cytokines—markers of inflamit up, starting right now. mation, which, at chronically high levels, have been associated with heart disease, dementia, and clinical depression. In other words, when you slow your breath while trying to understand whatever

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Tastemaker GOOD L I V I NG

Blakeney’s new book ($28, abramsbooks.com) is filled with fun ideas for personalizing your space using color, plants, and even scents.

THE FREE SPIRIT 5

JUSTINA BLAKENEY

Artist, designer, and author Justina Blakeney is a proud maximalist. The bold rugs, wallpapers, linens, and furniture she creates come in splashy tropical hues and patterns, and her wildly popular website, The Jungalow, reads like a manifesto for the boho lifestyle. Her personal style is also a study in exuberance, starting with statement accessories like chunky turquoise jewelry inherited from a great-uncle, oversize shades, and a hot-pink lipstick she calls “my superhero cape—I put it on and am instantly transformed.” To unwind, the L.A.–based Blakeney keeps not one but three watercolor sets handy: on her desk, on her nightstand, and in her purse. After all, spontaneity and creativity are hallmarks of her design work, as is her love of nature. “When in doubt, just add plants,” she says. “They always make a house into a home.”

DA N A E H O RST FO R T H E J U N GA LOW (P O RT R AIT ); M R . AV I VAS U (H OT EL )

Founder of Justina Blakeney Home and The Jungalow

14 16

3 4

BLAKENEY’S PERSONAL STYLE

C O U RT ESY O F P U R E CYC L ES (B I CYC L E ); C O U RT ESY O F J U ST I N A B L A K EN E Y ( WAT ERC O LO R ); PE TER A R D ITO (OT H ERS)

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“I bike to work on a path along the L.A. River. It’s amazing not to have to get in a car every day.”

Mantra: “Comfort, quality, quirk.” Work uniform: A colorful dress, like the Bronte, in Chintz (2). $420, aceandjig.com. Everyday shoe: “Huarache sandals [10]—I have these in quite a few colors.” $80, lolaytula.com. Jewelry she never takes off: “My wedding ring, from my husband’s grandmother, and a band I got from my great-grandmother Ida. I wear them on the same finger to symbolize our families’ uniting.” Trusty carryall: Cuyana pebbled leather tote, in Caramel (6), $175, cuyana.com. Best beauty trick: “I braid a scarf into my hair and tie it up à la Frida Kahlo. It looks chic and fun, and takes about three minutes to do.” Secret weapon: “Josie Maran Argan Reserve Healthy Skin Concentrate [9]. I put it on my face and hair every day.” $78, josiemaran cosmetics.com. Multitasker: “I moisturize with coconut oil right after the shower.” Nature’s Way coconut oil (13), $9 for 16 oz., vitacost.com. Lip color: Schiap by Nars (7), $28, nars cosmetics.com. Nail polish: “I’ve been wearing Blanc by Essie [16] on my toes for a long time. It’s modern and works with my skin tone.” $9, essie.com. Signature scent: Santa Maria Novella’s Acqua di Rose (1), $35 for 8.4 oz., buy .smnovella.com.

Sun blockers: African Market Baskets West African straw hat (3), $40, tangozulu imports.com; and “any sunglasses by Karen Walker.” One Star, in Crystal Pink With Rose Gold (5), $270, shop.nordstrom.com.

IN HER HOME Blakeney’s palette: Green, teal, and terra-cotta. Collectibles: “Plants, especially unusual succulents.” On her playlist: Prince, by Prince (14), $5, bn.com. Favorite movie: Coming to America (12), $15, amazon.com. Her ride: A Pure Cycles Pure City Step Through bicycle (11), $429, purecycles.com. On her nightstand: “I try to start the day unplugged, and often doodle [8] with the watercolor set I keep next to the bed.” Winsor & Newton Cotman Field Plus Travel Set (4), from $26, dick blick.com.

ON HER RADAR Favorite designers: “Commune design studio, architect Patricia Urquiola, and my sister, Faith Blakeney.” Charity: “I like to support organizations that work for equality, arts education, or environmental protection, like Downtown Women’s Center [downtown womenscenter.org] and Equality California [eqca.org].” Where she wants to go next: “The 28 Kothi guest house [15], in Jaipur, India.” 28kothi.com.

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Q: I always overpack for weekend trips. How can I avoid this? A: First, think about what

WEEKEND CHECKLIST • • • • •

• • • • •

Two T-shirts One or two blouses Cardigan Pair of shorts Pair of jeans (darker washes look more polished) Blazer or light jacket Simple dress or skirt Sneakers or comfortable flats Sandals Light scarf

Look for a weekend bag with both top handles and a shoulder strap. This one, made from lightweight, waterproof canvas with leather trim, is nicelooking and practical. Paravel The Grand Tour duffle, in Bebop, $345, tourparavel.com.

T H E M O R R I SO N S

nation: going to the beach? Visiting galleries and museums? Wine tasting? Then bring items that do double or triple duty: sandals, for example, that are comfortable to walk in yet also look chic poolside and at the bar, or jeans that can be dressed up for dinner. Stick to a neutral palette (say, white, gray, and navy), and add shots of color with bold accessories or layers. That way, everything will go together. “Bring a pair of statement earrings, and pull your hair back for an easy day–to–night transition,” suggests style editor Jessica King.

Ask Martha GOOD L I V I NG

How do I keep my dog safe at the beach or a friend’s pool? —Victor Dickinson, Fort Worth, Texas

A: At the pool, be careful not to let your dog swim in chlorinated water; it can irritate her eyes and mucous membranes. Have fresh water on hand for when she gets thirsty—drinking pool water can cause diarrhea and vomiting, while algae blooms in lakes, or large amounts of ocean water, can be toxic as well. Dogs can get burned if they’re out in the sun too long; we recommend using a spray sunblock for easy application, such as Epi-Pet Sun Protector ($18, amazon.com). And remember: Splashing around and swimming are fine, but always keep a close eye on your pet. Dogs can drown in pools if they fall in and can’t find an exit, or in oceans and rivers if they get caught in riptides or fast currents.

Q: What’s the best way to conserve water when taking care of my lawn this time of year? —Emilia Highsmith, Portland, Maine A: When you mow, cut the grass to a height of three to three and a half inches, leaving the clippings on the lawn; this will give the soil a good amount of shade, encouraging deeper rooting and reducing evaporation. It’s also important to water deeply but infrequently— about an hour twice a week instead of 10 to 15 minutes a day (use a sprinkler if possible)—to develop a large reservoir and discourage the growth of weeds that compete for hydration. Finally, always water early in the morning or late in the evening, when the sun is less likely to quickly burn off much of the moisture.

ings in coffee drinks and smoothies, but there are other ways to enjoy them. Our food editors use almond milk in this creamy, satisfying oatmeal recipe, which gets natural sweetness from chopped banana and blueberries (fresh or thawed frozen), along with a pretty purple hue from the berries. To make 2 servings, combine 1 cup each steelcut oats, almond milk, and water in a saucepan; let stand overnight. The next morning, add ½ cup each blueberries and chopped banana, and a pinch of kosher salt; stir to combine. Bring to a simmer and cook, stirring occasionally, until oats are tender, 20 to 25 minutes. Serve hot, with more blueberries, sliced banana, and a sprinkle of toasted wheat germ, if desired. Sponsored by Blue Diamond Almond Breeze Almondmilk

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Q: I’ve noticed different types of feta cheese in stores. What are they, and how should I use them? —Patricia Overlean, Columbus, Ind. A: Feta is one of the oldest varieties of cheese, first produced in Greece from sheep’s milk. But today you’ll find feta-style cheeses made all around the world, from any combination of sheep’s, goat’s, or cow’s milk. The country of origin, the milk used, and how the cheese is produced impact the flavor and texture, which can range from briny to mild and extremely creamy to crumbly and dry. Whichever kind you go with, look for feta sold in a block submerged in brine, which is generally highest-quality.

Greek It tends to have the strongest flavor and is used in dishes like spanakopita, but is also tasty crumbled into small pieces to toss over pastas or salads.

Bulgarian Generally firm and salty, it’s great broiled or sliced and served on its own, with extra-virgin olive oil and freshly cracked black pepper.

French It’s mild and creamy—perfect for spreading over crostini or toast.

North American These varieties, which tend to be drier, work well in large chunks as part of a cheese plate.

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To keep her plants hydrated when she’s out of town, our features and garden editor, Melissa Ozawa, uses terra-cotta Plant Watering Stakes ($14, amazon.com), which slowly dispense water that’s been set up in an empty wine bottle: “They left my potted garden happy, despite 90-degree heat.”

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High Flyer Send her soaring with Haptic Lab’s swallow kite, which looks just as ethereal mounted on a wall as it does darting and swooping in the sky. $28, hapticlab.com.

Service Set Drinks outdoors are a breeze with this grab-andgo kit by Monika LubkowskaJonas. It comes with six tinted glasses and birch coasters. $85, store.moma.org.

Party Starter Inspired by the iconic décor of the Beverly Hills Hotel, this oversize Ban.dō inner tube adds a splash of old-fashioned glamour to any pool. $24, bando.com.

TOAST THE HOST When visiting friends for a weekend of fun in the sun, be sure to show up with a big smile and a thoughtful gift. These stylish ideas will nab you a spot in the houseguest hall of fame. PHOTOGRAPHS BY PETER ARDITO

Swat Team These leather designs, made in Vermont by Farmhouse Pottery, look handsome while keeping a home flyfree. $48 each, farm housepottery.com.

Snack Accents Picnic properly with disposable (and biodegradable) Verterra cheese boards and cotton napkin rolls by My Drap (just tear them off as needed). $8 for 10, verterra .com; and $20 for a roll of 12, buymydrap.com.

For the Baker Handcrafted and dyed in Mexico, these elongated palm-leaf baskets from Makaua cradle a freshbaked loaf or a batch of homemade muffins. $30 each, makaua.com.

Two for the Table Keep things tasty—and tasteful—with a blown-glass and oak salt-and-pepper set by Helene Tiedmann for Sagaform. $20.50, finnishdesignshop.com.

Salad Days Bundle gold-androsewood servers by Williams Sonoma with a bag of farmers’market greens. From $50 a set, williamssonoma.com.

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

E VE RYDAY FOOD Cook, Nourish, Enjoy

perfecting . . .

CHICKEN ON THE GRILL Juicy meat, smoky flavor, and just-charred skin with those telltale grate marksâ&#x20AC;&#x201D;achieve all three and you get a merit badge in barbecue. Turn the page for our fail-safe technique, along with the tastiest rubs, tangiest sauces, and a smart head start for feeding a crowd. PHOTOGRAPHS BY ARMANDO RAFAEL TEXT BY BROOKE PORTER KATZ

R EC I PES BY S H I R A B O CA R ; FO O D ST Y L I N G BY L AU RY N T Y R EL L ; PRO P ST Y L I N G BY M EGA N H ED G PE T H

Our trusty barbecue sauce is ready in 10 minutes and can be made up to a week in advance.

July/August E V E RYDAY F OO D

GROCERY LIST WHOLE CHICKEN

+ EXTRA-VIRGIN OLIVE OIL SAUCE

KETCHUP + APPLE-CIDER VINEGAR

+ LIGHT-BROWN SUGAR

+ WORCESTERSHIRE SAUCE + GARLIC

Brine bird, mix sauce

After having tested several wet and dry brining methods, we conclude that a simple mix of 1 tablespoon kosher salt and ½ teaspoon freshly ground black pepper makes for the most flavorful and juiciest meat. Sprinkle it evenly on a 4-pound chicken that’s been cut into 10 pieces (breasts halved), then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour to guarantee that every bite will be well seasoned. Meanwhile, make our classic barbecue sauce, which is an ideal combo of savory and sweet. Bring ½ cup ketchup, ⅓ cup apple-cider vinegar, ½ cup light-brown sugar, 1 tablespoon Worcestershire sauce, and 3 finely minced garlic cloves to a simmer in a small saucepan. Cook until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer to a bowl.

Grill chicken

Char and add sauce

The barbecue sauce goes on only in the last few minutes because it’s made with sugar, which burns easily. Uncover grill; transfer chicken to direct heat. Brush with sauce and cook, turning frequently, until caramelized and lightly charred, 3 to 4 minutes. Brush on more sauce as pieces come off the grill, or serve it on the side.

ST YOUR HOT ZONES Arrange the coals so you can shift food around to prevent burning. Place them on one side for direct high heat, and leave the other side empty for indirect lower heat. (On a gas grill, turn one side on high, and leave the other burners off.)

Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165°, about 30 minutes. This first, low-and-slow phase ensures even cooking without burning and gives the chicken a subtle, smoky flavor.

TWO JOBS FOR TONGS Just before grilling, dip a folded paper towel in vegetable oil and use tongs to rub it onto the hot grates to prevent the meat from sticking. Then, while cooking, use them to gently move pieces around (a fork would pierce the chicken, causing juices to escape).

PREP FOR A PARTY Grilling lots of chicken (in batches, while hungry guests hover) is a recipe for stress— which is why we love this nosweat shortcut. The day before, bake pieces in your oven at 350º until they’re cooked through, about 35 minutes; then let cool and refrigerate. About 30 minutes before it’s time to eat, remove chicken from fridge. Set up your grill for direct-heat cooking, and finish as directed in step 3.

NEXT LEVEL: MORE AWESOME SAUCES Fresh-Herb Dressing

For a salty-sweet flavor, add 1 teaspoon smoked paprika, 1 teaspoon dry mustard, 1 teaspoon light-brown sugar, and ¼ teaspoon cayenne pepper to the basic dry brine. Separately, combine ¼ cup red-wine vinegar, 1 tablespoon honey, and 1 thinly sliced red chile pepper; brush over chicken as it comes off the grill.

This riff on salsa verde puts extra herbs to brilliant use. Chop 1 cup packed cilantro leaves; combine with 1 chopped serrano chile, 2 chopped scallions, the finely grated zest of 1 lime, 2 tablespoons fresh lime juice, and ¼ cup extravirgin olive oil. Season with kosher salt. Brush over chicken as it comes off the grill.

It’s much easier to de-gunk a grill when it’s still warm, so try to do it after each use. Scrape the grates with a wire grill brush, then wipe them with an oiled paper towel.

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Spice Rub With Sweet Vinegar Sauce

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July/August E V E RYDAY F OO D

in our pantry

Chocolate-Mayo Cupcakes Active Time: 30 min. Total Time: 45 min., plus cooling Makes: 18 1. In a large bowl, whisk together 1½ cups unbleached all-purpose flour, ⅔ cup unsweetened Dutch-process cocoa powder, 1¼ cups granulated sugar, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt. Whisk in 2 large eggs, 1 cup hot strong-brewed cofee, 1 teaspoon pure vanilla extract, and ¾ cup mayonnaise until smooth.

Active/Total Time: 15 min. Serves: 2 Two more ways mayo can moonlight: Put it on corn for a tangy, melty twist on butter. It also removes water marks from wooden furniture! With a cloth, rub mayo into a stain, leave it overnight, and wipe it off in the morning— the oils will replenish the dried-out wood.

1. Evenly divide tuna from a drained 5-ounce tin between 2 slices of lightly toasted sandwich bread; season with kosher salt and freshly ground black pepper. Top with a few slices of dill pickle and a slice or two of provolone.

2. Stir together 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, and 1 tablespoon finely grated Parmesan. Spread evenly over sandwiches. Broil until cheese melts and mayo pufs slightly and browns in places, 1 to 2 minutes.

2. Divide batter among mufin cups fitted with paper liners (about three-quarters full). Bake at 350° until tops spring back when lightly pressed, 15 to 17 minutes. Let cool completely in tins; remove.

3. For frosting: Whisk together

½ cup each mayonnaise and unsweetened Dutch-process cocoa powder. Whisk in 2 cups confectioners’ sugar and 2 tablespoons whole milk until smooth. Divide evenly among cupcakes.

OUR PICK Hellman’s (or Best Foods, on the West Coast) has a mild, not-too-lemony flavor that lends itself to cooking. We love the organic version, too.

As a replacement for butter and oil in this recipe, mayo creates a lighter crumb and creamier frosting.

A thin coat of mayo on shrimp is all you need to keep them from sticking to the dry pan—no oil required! Sriracha Shrimp Active Time: 10 min. Total Time: 15 min. Serves: 2 Stir together ¼ cup mayonnaise and 1 teaspoon Sriracha. Add ½ pound peeled, deveined large shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with chopped cilantro and toasted sesame seeds.

R EC I PES BY G R EG LO F TS; FO O D ST Y LI N G BY G R EG LO F TS (C U P CA K E ) A N D L AU R A R EG E (OT H ERS); PRO P ST Y LI N G BY M EGA N H ED G PE T H; PH OTO G R A PH BY B RYA N GA R D N ER (H EL L M A N ’ S)

MAGIC IN A JAR Don’t hold the mayo. In fact, embrace it even more—and not just in sandwiches. This creamy condiment adds decadence to all kinds of recipes, from a golden crust on seared shrimp to a soufflé top on a tuna melt. But mayonnaise’s ultimate off-label

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

July/August E V E RYDAY F OO D

what’s for dinner?

LOW-MAINTENANCE MEALS Baby, it’s hot outside, and the last thing you want tonight is a menu to match. These light but satisfying recipes—including a Greek salad with stuffed grape leaves, Asian-inspired-chicken lettuce wraps, and chimichurri flank-steak sandwiches— can be made ahead, assembled quickly, and served cool or at room temperature. The flavors will get bolder while they sit, and you’ll get extra time to chill.

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 M EGA N H ED G PE T H

After grilling, marinate the sliced steak in arugula chimichurri for an extrafresh finish, then layer it on top of brie.

Greek Mezze Salad

Poached-Chicken Cups With Ginger-Scallion Oil

Corn Soup With Tomato-Bacon Toasts

Steak-and-Brie Sandwich With Chimichurri

Greek Mezze Salad

Poached-Chicken Cups With Ginger-Scallion Oil

Active/Total Time: 35 min. Serves: 4

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

2 cans (each 13.5 ounces) chickpeas, rinsed and patted dry

½ cup extra-virgin olive oil, plus more for serving 1 tablespoon za’atar, plus more for serving Kosher salt and freshly ground pepper 2 pitas (each 6 inches), cut into 1-inch wedges (about 2 cups) 1 cup full-fat Greek yogurt 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice 1 bunch radishes, cut into ¼-inch wedges (2 cups) 4 mini cucumbers, halved and cut into ¼-inch slices (3 cups)

2 bone-in, skin-on chicken-breast halves (1¾ pounds total) Kosher salt and freshly ground pepper

¼ cup minced ginger (from a 4-inch piece) ½ cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch) 2 cups grated carrots (from 3 carrots), plus 1 carrot, peeled and chopped

⅓ cup safflower oil 1 tablespoon rice-wine vinegar Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

1. Preheat oven to 450°. On a rimmed baking sheet, toss chickpeas with 6 tablespoons oil and za’atar. Season with kosher salt and pepper. Roast 15 minutes. Add pitas to sheet, stir to coat, and roast until chickpeas and pitas are crisp, about 10 minutes more.

1. Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165°, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).

2. Meanwhile, stir together yogurt and zest; season with salt and pepper. In a bowl, toss together radishes, cucumbers, lemon juice, and remaining 2 tablespoons oil. Season with kosher salt and pepper. Just before serving, dollop plates with yogurt mixture; top each with cucumber salad, chickpea mixture, and 2 grape leaves. Garnish with mint, more za’atar, and drizzles of oil; serve.

2. Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss grated carrots with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remaining scallion sauce.

2 cans (each 7 ounces) stuffed grape leaves, drained and halved Fresh mint leaves, for serving

Corn Soup With Tomato-Bacon Toasts

Steak-and-Brie Sandwich With Chimichurri

Active Time: 50 min. Total Time: 1 hr. 35 min. Serves: 4

Active Time: 40 min. Total Time: 1 hr. Serves: 4

4 slices bacon (about 6 ounces)

1 pound flank steak

1 small yellow onion, chopped (1 cup)

2 tablespoons packed light-brown sugar

1 clove garlic, minced (1 teaspoon) Kosher salt and freshly ground pepper 4½ cups fresh corn kernels (from 5 to 6 ears)

½ cup sour cream 4 slices rustic country bread 4 ounces hard, sharp cheese, such as manchego, thinly sliced 2 medium tomatoes, sliced into ¼-inch rounds Extra-virgin olive oil, for drizzling

1. In a large straight-sided skillet, cook bacon over medium heat, turning once, until crisp, 10 minutes. Transfer to paper towels. Add onion, garlic, and a pinch of salt to skillet; cook, stirring, 8 minutes. Stir in 4 cups corn, then 2 cups water; season with salt and pepper. Bring to a simmer; cook, stirring occasionally, until corn is tender and most of liquid has evaporated, about 10 minutes. Transfer to a large bowl; stir in 1½ cups ice water and sour cream. Blend corn mixture (in two batches, if necessary) until smooth. Refrigerate, stirring occasionally, until cold, 45 minutes. 2. Toast bread. Top with cheese, tomatoes, and bacon; season with salt and pepper. Ladle soup into bowls. Garnish with remaining ½ cup corn, more pepper, and drizzles of oil; serve.

Kosher salt and freshly ground pepper 1½ cups packed baby arugula, plus more for serving

¾ cup packed fresh flat-leaf parsley leaves 2 tablespoons red-wine vinegar

⅓ cup extra-virgin olive oil, plus more for brushing and drizzling 1 cup sliced roasted red peppers, drained, plus 1 tablespoon brine (from a 12-ounce jar) 1 baguette (20 to 24 inches), halved lengthwise 6 ounces brie, thinly sliced

1. Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, ¼ teaspoon salt, and brine.

2. Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for mediumrare). Let stand 10 minutes, then slice ¼ inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.

We love Divina brand stuffed grape leaves, available at Whole Foods and at amazon.com.

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July/August E V E RYDAY F OO D

sip & repeat

TEA TIME

One taste of these ice-cold summer drinks, and you’ll wonder how you ever survived on a squeeze of lemon alone. A classic black variety is punched up with hibiscus leaves, orange zest, and seltzer; a peachy-minty green blend is cold-brewed in coconut water. And an Arnold Palmer meets a watermelon slushie for a match made in thirst-quenching heaven.

/ FIZZY /

/ FLAT /

/ FROZEN /

HIBISCUS–BLACK TEA SPRITZER

COCONUT GREEN TEA

WHITE-TEA MELONADE

Bring 1 cup water and ¼ cup sugar to a boil in a saucepan; stir until dissolved. Remove from heat; add ¼ cup dried hibiscus leaves, 4 bags black tea, and 2 strips orange zest. Steep 4 minutes. Strain through a fine-mesh sieve; press gently to release liquid from bags. Discard solids; let cool completely. Add 3 tablespoons tea mixture to a glass filled with ice. Top with seltzer. Serve, with quartered orange slices.

Stir 2 teaspoons sugar into 3 cups coconut water (preferably raw, such as Harmless Harvest), until dissolved. Add 4 bags green tea (we like Rishi Organic Green Sencha) and 1 small peach, cut into wedges. Cover and refrigerate 8 to 12 hours. Remove bags; press gently to release liquid, then discard. Serve over ice, with fresh mint sprigs.

Bring 1 cup water to a boil in a saucepan. Remove from heat and add 2 tablespoons sugar; stir until dissolved. Add 3 bags white tea and steep 4 minutes. Remove bags; press gently to release liquid, then discard. Let cool completely. Refrigerate until cold. Blend mixture with 3 tablespoons fresh lemon juice and 3 cups frozen watermelon cubes until smooth. Serve, with watermelon slices.

Active Time: 10 min. Total Time: 10 min., plus chilling Serves: 4

Active Time: 10 min. Total Time: 1 hr. Serves: 2

If you prefer loose-leaf tea, use this easy conversion: One teaspoon equals one bag.

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 L I N G BY M EGA N H ED G PE T H

Active Time: 5 min. Total Time: 35 min. Serves: 4

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

July/August E V E RYDAY F OO D

For pristine pieces of cake, dip a sharp knife in hot water and wipe it dry before slicing.

NO-BAKE KEY LIME CHEESECAKE If you can’t find Key limes, swap in regular ones. They’re less floral in flavor, but you’ll still get that fresh zing. Active Time: 30 min. Total Time: 35 min., plus chilling Makes: One 9-inch cake 1 cup finely ground graham crackers (from 9 crackers) 3 tablespoons sugar

½ teaspoon kosher salt 5 tablespoons unsalted butter, melted and cooled 2 packages (8 ounces each) cream cheese, room temperature

1 can (14 ounces) sweetened condensed milk

⅓ cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving

½ teaspoon pure vanilla extract

1. Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes. 2. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on mediumhigh speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.

sweets

Fluff and Fold This no-bake dessert blends the tartness of Key lime pie and the richness of cheesecake into an airy, mousse-like treat. Its graham-cracker crust sets in the freezer rather than the oven, and the traditional whipped-cream topping is folded right into the filling, along with fresh citrus juice and zest, cream cheese, and sweetened condensed milk. Chill it overnight, and wake up to a world of bliss.

3. In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust; smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days. 4. Run a knife along cake’s edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.

R EC I PE 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 M EGA N H ED G PE T H

½ cup cold heavy cream

I FOUND THERE ARE NO SHORTCUTS TO MAKING GREAT ICED TEA. I’ve spent years learning about tea, and all I know and love is in Pure Leaf. Real tea leaves, carefully dried to coax out all the subtle tea flavors. Then I taste and fine-tune the blend for a delicious, smooth iced tea. I want people to experience the same amazing taste of iced tea that I do.

Alex White,

Pure Leaf Tea Master

Pure Leaf.

Our Thing is Tea.

Find out more at pureleaf.com

With more MLS-listed homes for sale than any other site, and with listings updating in real-time (every 15 minutes on average), realtor.com helps you find your dream home before not-you finds it.

IF SOMEONE’S GOING TO FIND YOUR DREAM HOME, MAKE SURE THAT SOMEONE IS YOU.

JULY/AUGUST PHOTOGRAPH BY LIZA HALL

50 WAYS TO

GET LOST IN SUMMER The shortest distance between two points is a straight line. But there are far more thrilling ways to get where you want to go. This is the luxurious time of year to veer off the expected pathâ&#x20AC;&#x201D;to meander, sashay, loop the loop. To wander the world (or your local state fair). Linger over lunch (or an ice pop). Get a contact high from a sunset (or a transcendent novel). Think of the ideas on the following pages as your starting block for the season, and dive in headfirst. TEXT BY ELENI N. GAGE

| NO. 1 |

Pull over at every scenic overlook.

84 | NO. 2 |

DO THE

| NO. 12 |

EAT LUNCH OUT OF A BASKET

CHA- CHA!

Head to Bob’s Clam Hut, in Kittery, Maine; or the Lobster Roll, in Amagansett, New York. La Taqueria fills theirs with San Francisco’s best tacos. And for fried chicken, run, don’t walk, to Willie Mae’s Scotch House, in New Orleans.

| NO. 8 |

TAKE THIS SHOW ON THE ROAD

| NO. 3 |

Rent a convertible on your next trip. Leave the top down and the GPS off.

| NO. 4 |

Walk barefoot along the ocean, or just in the backyard. (Research shows it can improve sleep and reduce pain.)

| NO. 5 |

Chicago SummerDance hosts live bands and free lessons in Grant Park from June 23 through September 10. Dance DTLA stages boogie nights with DJs in Los Angeles’s Grand Park. And you can waltz or tango on the same block as the New York City Ballet during Midsummer Night Swing, held on the plaza of Lincoln Center.

| NO. 9 |

MEANDER THROUGH THREE TOP FLEA MARKETS

| NO. 13 | The Last Laugh, by Lynn Freed. Escape to an unnamed Greek island for camaraderie, carnality, and (oops!) criminal activity with three grandmas (out July 3).

Renninger’s Antique and Collector’s Extravaganza, in Kutztown, Pennsylvania (June 22–24; September 28–30); Madison-Bouckville Antique Week, in Bouckville, New York (August 14–20); and the Springfield Antique Show & Flea Market, in Ohio (August 19–20).

< READ >

| NO. 10 |

PUT DOWN THE BLOW DRYER Air-dry your hair in a soft braid or twisty bun; take a swim and get authentic beachy waves.

| NO. 6 | The Shark Club, by Ann Kidd Taylor. This charming novel transports you to the Gulf of Mexico, where a shark researcher explores the power of first—and new—loves in a quirky hotel on the Florida coast (out June 6).

celebrate! | NO. 7 |

Mark 200 years of a “good thing”: the town of Marthasville, Missouri (pop.: about 1,100), which was named in honor of its founder’s wife. It was also Daniel Boone’s last home and a camping spot for Lewis and Clark. A festival with re-enactors playing early settlers happens June 17 and 18.

J U M P IN A LAKE

(Backstroke under the stars.) < READ >

SLEEP IN A TREE! Walk the bridges (seriously!) at the Original Treehouse Cottages, in Eureka Springs, Arkansas. Dream 35 feet up in the Treehouse Cottage at Winvian Farm, in Morris, Connecticut. Or be one with the woods at the Post Ranch Inn, in Big Sur, California.

Rent an RV and pull up to one of the tallest waterfalls east of the Mississippi in Tennessee’s Fall Creek Falls State Park; the sandy shores of Huntington Beach State Park, near Myrtle Beach, South Carolina; or the ancient gorge in New York’s Taughannock State Park, home to an outdoor concert series each summer.

| NO. 18 | For privacy and killer views of the Sawtooth Mountains, make it Redfish Lake, 6,550 feet above sea level in Stanley, Idaho. Or join the group on the village green in Mount Desert Island, Maine, to hop the free Island Explorer shuttle bus to Echo Lake’s beach and hiking trails in Acadia National Park. Or venture underground to the sunken lake in the Homestead Crater (actually a geothermal spring) in a limestone dome in Midway, Utah, where you can scuba or snorkel in 90-degree water.

| NO. 11 |

Hike to new heights, like Hidden Lake, on the Continental Divide in Glacier National Park in Montana; the sandstone towers of Park Avenue, in Arches National Park, Utah; and Leigh Lake, in Wyoming’s Grand Teton National Park.

go spelunking | NO. 19 |

Fête Bastille Day >

Check out the parades and regatta In La Nouvelle-Orléans.

> | NO. 14 |

Do a cartwheel or a handstand. Underwater totally counts. | NO. 15 |

Eat at least one meal a day outside. | NO. 16 |

SEE A STADIUM SHOW Tease your bangs and turn up the nostalgia: U2’s Joshua Tree Tour 2017 hits the eastern U.S. in late June; Guns N’ Roses crisscrosses the country starting in late July; and Tom Petty & the Heartbreakers are cruising down the freeway running through your yard all season long.

| NO. 17 |

Grab a snack on a stick. We’ll take a corn dog, an ear of elote, and an ice pop.

Taste wines, eat French food, and snap a selfie with a 43-foot replica of the Eiffel Tower at the 36th annual Bastille Days celebration, from July 13 to 16 in Milwaukee.

Join the crowd yelling, “Let them eat Tastykakes!” outside the Eastern State Penitentiary, in Philadelphia, where there’s a historical re-enactment of the storming of the Bastille, and thousands of the local treats are thrown from the ramparts.

| NO. 20 |

Build a sand castle, sand pyramid, sand Taj Mahal, or sand Malibu Dreamhouse.

Explore the longest known cave system in the world, Kentucky’s Mammoth Cave. | NO. 21 |

| NO. 22 | Learn what the heck a helictite is in the Caverns of Sonora, in Texas.

Kayak the seaside Painted Cave on Santa Cruz Island, in California.

| NO. 23 |

| NO. 24 | Take a 45-minute boat ride along the Colorado River to the Moab Music Festival’s August 31 Grotto concert, which happens in an acoustically excellent natural concert hall created by a red-stone cave.

| NO. 25 |

SMELL LIKE SUMMERS PAST Bonds No. 9’s Fire Island (from $200, bondno9.com) and Sun Saint eau de parfum by Pinrose ($65, pinrose .com) have notes of Coppertone and carefree fun.

WANDE R THROUGH A MAZE | NO. 26 |

Visit European-style hedge labyrinths, like the Kaeser Memorial Maze in the Missouri Botanical Garden, in St. Louis; or the threeacre Pineapple Garden Maze at the Dole Plantation, in Wahiawa, Hawaii.

85 < READ >

| NO. 31 |

| NO. 27 | Less, by Andrew

BITE A FORBIDDEN FRUIT

Sean Greer. Continenthop from San Francisco to Mexico, Italy, Germany, Morocco, India, and Japan with this novel’s heartbroken protagonist, as he tries to escape his ex-boyfriend’s wedding and avoid his 50th birthday, all while recapturing his lost youth and jump-starting his creativity (out July 18).

Or at least one that’s unattainable most of the year, because it’s only in season come summer. Our editors fill up on white peaches; fragrant, softball-size Charentais melons; and Santa Rosa plums (order the small, dark, sweettart variety at froghollow.com).

AT A C L A M B A K E | NO. 28 |

Bury the shellfish yourself, order the whole shebang shipped from Maine by the Lobster Guy (thelobsterguy.com), or leave it to the pros (at the 41st Annual J. Millard Tawes Crab & ClamBake, on July 19 in Crisfield, Maryland; or at one of four summer ‘bakes at Francis Farm, in Rehoboth, Massachusetts). Because nothing beats clams with drawn butter. Unless it’s lobster. Or corn on the cob. Those are good, too.

| NO. 29 |

SIP A NEW WHITE Our food editors are loving Borealis, from Montinore Estate in Oregon’s North Willamette Valley, a crisp, justsweet-enough blend of Gewürztraminer, MüllerThurgau, Pinot Gris, and Riesling grapes.

ST EFA N O A Z A R I O/ T R U N K ARC H IVE

| NO. 30 |

Jump. On a trampoline, into a pool, or just for joy when you hear the ice cream truck coming. (Order extra hot fudge and sprinkles.)

It’s the 50th anniversary of the Summer of Love, man! Not in the mood? Wear tie-dye and play one of the year’s number-one songs: “To Sir With Love,” by Lulu.

FLOAT! > Go tubing in the

spring-fed San Marcos River, in Texas, or the gentle, crystalclear Lower Platte, in Michigan, or... > Clip on a life jacket for

N THE DAR AY I K PL

GET HAPPY

| NO. 40 |

MAKE LOVE, NOT DINNER

| NO. 37 |

| NO. 32 |

COUNT FIREFLIES. LIGHT WISH LANTERNS. WRITE YOUR NAME WITH A SPARKLER.

the often speedier Maury River, in Virginia. > Bring the kids to drift

down the Oconaluftee, in North Carolina. > Leave them on land to

hit the whitewater rapids of N.C.’s Nantahala.

(Skip curfew.)

CRUISE TO THE DRIVE-IN

| NO. 33 | Bring dinner and catch a double feature of first-run flicks at the Wellfleet Drive-In Theatre on Cape Cod, Massachusetts, which showed its first film in 1957. Or, for an option near you, go to drive-ins.com.

| NO. 41 |

BOW DOWN TO THE BARD See Shakespeare on the Square’s production of Two Gentlemen of Verona in Knoxville, Tennessee’s Market Square; New York City’s Public Theatre’s Shakespeare in the Park stagings of Julius Caesar and A Midsummer Night’s Dream, in Central Park; or the MaineStage Shakespeare’s renditions of A Midsummer Night’s Dream and The Winter’s Tale, in Lafayette Park in Kennebunk, Maine.

BE A FACE IN THE CROWD AT A SUMMER FESTIVAL Head to the white tent at the Aspen Music Festival for chamber music, opera, and funnyman Garrison Keillor. Or hit Festival Napa Valley from July 14 to 23 for winery tours, performances by the local symphony and San Francisco Ballet, and headliners ranging from operatic lyric soprano Danielle de Niese to Gloria Estefan to Bill Murray.

| NO. 35 |

Cool off with Jon Snow: Season 7 of Game of Thrones airs on HBO from July 16 to August 21. < READ > | NO. 36 | The Goddesses,

by Swan Huntley. Unearth dark deeds in sunny Hawaii (out July 25).

| NO. 38 |

During a sunset, a rain shower, or the Fourthof-July fireworks.

W H O O S H

Share a big-screen

Be in the room where it happens

The Jersey Boys croon in Charlotte, North Carolina, in July. Hello! The Book of Mormon hits Salt Lake City in August.

| NO. 39 |

DOWN A WOODEN ROLLER COASTER Brave the figureeight on the 1966-built Swamp Fox, at the Family Kingdom Amusement Park in Myrtle Beach, South Carolina.

•

Zoom at 62 mph on the Screamin’ Eagle, at Six Flags St. Louis.

•

White-knuckle the red-and-white Giant Dipper on the boardwalk in Santa Cruz, California, built in 1924.

•

| NO. 46 |

Perfect your tennis serve. (Get professional coaching with the PlaySight app.)

| NO. 47 |

Hamilton is (finally!) on a national tour, with performances in L.A. starting August 11.

| NO. 45 |

Throw in live music and the sun sinking into Lake Michigan, and you’ve got Ludington Stearns Park Beach’s Sunset Bonfire series, on the last Thursdays of June, July, and August. Or start your own at Huntington Beach in California, which has pits ready and waiting; or at locales where you obtain a permit, such as Jennings Beach in Fairfield, Connecticut, and in Nags Head, North Carolina.

TURN AROUND, BRIGHT EYES | NO. 42 |

| NO. 34 |

light a fire

< READ > | NO. 43 | The Lying Game,

by Ruth Ware. Follow a new mom through the marshes of coastal England as she delves into the drama of her boarding-school years (out July 25).

| NO. 44 |

Spend all day in a bathing suit. Even more points if you go all weekend without putting on real shoes.

There’s a total eclipse of the sun on August 21 that will darken skies over southern spots including Nashville and Charleston, South Carolina. For more intel, go to eclipse2017.nasa.gov.

| NO. 48 |

Gallop through a river! Double Mountain Horse Ranch, in Hood River, Oregon, leads trail rides across Cascade Locks waterfall.

HAVE A BLAST UNTIL THE BITTERSWEET END | NO. 49 | Watch 70 hot-air balloons ascend to the sky during the Labor Day Lift Off, in Colorado Springs. | NO. 50 | Or cheer on the fishing schooners during the annual Mayor’s Race in the Labor Day weekend Schooner Festival and Parade of Sail, in Gloucester, Massachusetts.

T Y PE BY NATAS HA TI B B OT T

Get the details right, and you’ll soon be hooked on the Friday-night fish-fry tradition. First, buy locally caught fish—perch or trout if you’re lakeside, ocean trout or snapper if you’re by the ocean. Throw in some shrimp—local or not—for a twist.

text by sarah collins

recipes by sarah carey

In certain pockets of the country, Friday nights are all about GOOD FRIENDS and the FRESHEST CATCH. Depending on where you live or grew up, you know this ritual either well ... or not at all. Hugely popular in the Midwest, but also in parts of the North and Southeast, the FISH FRY originated as an END-OF-WEEK TRADITION for Roman Catholics. But it proved too good not to share, and now it happens in restaurants year-round, with a menu that typically goes something like this: crispy fried fillets, cole slaw, tartar sauce, rye bread, and some sort of potato, all washed down with an ICY BEER. We’ve ad-libbed a bit to freshen up the sides for summer and delight dinner guests of all ages (here’s looking at you, cherry limeade). Serve this SPECTACULAR MEAL on the Fourth of July, or make it into a regular thing—you’ll have a whole new reason to start counting down to the weekend.

sparkling cherry limeade

aged-cheddar and beer dip

READY TO LAUNCH Everything in this meal can be made ahead of time except the fish, which will go from sensational to soggy if it sits for too long. Fry it in batches in your kitchen, and keep the pieces in the oven till youâ&#x20AC;&#x2122;re finished, or do it all outside in an actual outdoor fish fryer (they start at about $60 on Amazon). Welcome friends with a sweet, fizzy drink and the cheese dip to end all cheese dips. (Serve it in a slow cooker to keep it warm and perfectly gooey, or just eat it fast!) For recipes, see page 114.

succotash salad

( above )

( opposite )

MEANWHILE, BACK ON DRY LAND . . .

LET THEM DRINK BEER

Colorful, crunchy, light—these garden-fresh dishes are a welcome foil to fried fish. But dog-ear the recipes for the rest of the summer, too—they’ll round out anything you’ve thrown on the grill. Like the fish, all three sides can be made ahead (and should be, in the case of the cole slaw) to let the flavors meld.

When it comes to customary fish-fry libations, who are we to swim against the tide? Our shopping tip: Pick any cold, smooth brew—lager, Pilsner, IPA, you name it—that makes you happy when you crack it open. Pabst Blue Ribbon is our hands-down pick.

dilled cabbage-andcucumber slaw

potato-andpickled-beet salad

ART D I REC TI O N BY JAS PAL RIYAIT; FO O D ST Y LI N G BY G REG LO F T S; PRO P ST Y LI N G BY G LEN PRO EB STEL

blondie ice cream cake

( opposite )

( above )

HOLD EVERYTHING

THE BIG FINISH

A plate of fried fish and summer salads is fantastic, but a sandwich is also sublime. The combo we’ve fallen for hook, line, and sinker: dill-y cole slaw, a dollop of spicy tartar sauce, crispy fish, a slice of ripe tomato, and— not pictured, but totally legit—a few kettle-style potato chips secretly stuffed inside. Pile everything on a soft potato roll, and let your cares wash away.

Everyone will say they’re stuffed to the gills—until they see this ice cream cake, which is made from rich, buttery blondie; vanilla ice cream (studded with more blondie); and a soft, chewy, totally insane chocolate-caramel topping. It’s easy to make but takes time to build. Be patient, like any good angler, and then reel in the compliments.

PHOTOGRAPHS BY

Ted Cavanaugh TEXT BY

After decades of sitting pretty on screened porches, wicker furniture is getting a serious second wind. Clean, modern pieces made from jute, rattan, rush, and other durable fibers are easy to find and look fresh indoors year-round. So hang a fixture, or invest in an iconic bed frame or a chair. The picks on these pages add a shot of style without any heavy lifting.

T Y PE BY N ATAS H A T I B B OT T

Catherine Hong

RAT TAN Graceful and ultra-sustainable, this materialâ&#x20AC;&#x201D;harvested from the solid core of a Southeast Asian climbing palmâ&#x20AC;&#x201D;can be steamed and molded to create statement-making shapes. And these days, reproductions of midcentury European designs and other sculptural pieces abound. Consider this sleigh bed and pendant lamp as stylish examples. THE DETAILS Opposite: Kouboo 1 Light wicker pendant lamp, $290, allmodern.com. This page: Serena & Lily Avalon daybed, $1,198, serenaandlily.com. Parachute linen sheet set, in Blush, $169 for full/queen; and linen top sheet, in Blush, $99 for full/queen, parachute home.com. Tine K Home hanger, in Rattan, $6, tinekhome.com. Bungalow 5 Timor Temple jar, in Natural (left), $260, bungalow5.com. Ballard Designs Piper woven urn, in Large Antique Walnut, $139, ballarddesigns.com. Matta Musi slipdress, in White, $83, mattany.com. Marazzi Studio Life Central Park glazed porcelain floor and wall tile, 12" by 24", $2.50 per sq. ft., homedepot.com.

DIY IDEA Soak a sheet of caning in a bathtub of water for 20 minutes, using rocks or weights to keep it flat. Separate a quilt hoop. Put the wet sheet on top of the smaller hoop, then work the larger one down over the caning. Tighten the screw, trim the excess, and let the fibers dry completely. Hang, using a picture hanger or an S-hook.

CANING Appalachian rockers, antique Chippendale seats, and the modernist Cesca chairs that gathered around many a 1970s dinner table have one thing in common: this intricate material, derived from the outer bark of the rattan palm. It’s known for its signature octagons, but “people are rediscovering other classic patterns, like herringbone,” says Mike Frank, owner of Frank’s Cane and Rush Supply, in Huntington Beach, California. It’s also available in machine-made sheets, all the better to get creative with. To wit: Simple vase covers and light-catching wall hangings are a breeze to make.

DIY IDEA Trim a sheet of caning to a vase’s height and wrap it around. The natural curvature will hold it in place, but you can secure it at the ends, if you like, by working matching cord through the weave.

THE DETAILS: Frank Supply press-in caning, 7⁄16" and ⅜", in Open Mesh, from $8 per linear ft., franksupply.com. Frank A. Edmunds Company round quilt hoops, 14" and 18", $18.50 each, michaels.com. Jamali Garden clear glass cylinder vase, 6" by 16", $17, jamaligarden.com. IKEA Stockholm 2017 tray, $35, ikea.com. Viva Terra Rattan Diamond Collection tables, from $99 each, vivaterra.com.

GR ASSCLOTH Natural wall coverings offer immediate dimension and coziness. “Grasscloth is a clever, subtle way to add texture,” says Taylor Jacobson, an interior designer in Los Angeles who loves soft, feminine pinks and grays like these, as well as prints and supersaturated colors. Finishes vary from smooth to coarse. “Choose fine grasscloth for a sleek, minimalist look, and a loose one for a more rustic feel,” she suggests. Another guideline: Don’t use it in rooms vulnerable to moisture, humidity, and fingerprints, which can cause mildew and leave stains. THE DETAILS (from left): Stark Palace Collection Metallic grasscloth, in Salmon, price upon request, starkcarpet.com. Phillip Jeffries Seagrass grasscloth, in Spring Flax, $72 a yd.; Schumacher Nishi Weave grasspaper, in Natural, $458 a roll; Phillip Jeffries Manila Hemp grasscloth, in Elephant, $72 a yd.; and Schumacher Banded grasscloth, in Cream, $403 a roll, decorators best.com. HomeStories Natural Iringa large basket, $65, shop .homestories.com.

RUSH Also known as bulrush or cattail, this wetland reed has serious bona fides: It’s been used to shape chair backs and bottoms since the time of the pharaohs. In more recent history, American Shaker furniture makers gave their austere rockers’ seats this four-flap envelope motif, and midcentury Danish and American designers experimented with the frame’s look. Most contemporary iterations use twisted paper cord instead of natural rush, but both are surprisingly hardy, thanks to the density of the weaving. So sit down and stay awhile. THE DETAILS: Suite NY woven-rush lounge chair, $3,460, suiteny.com.

WATER HYACINTH This invasive aquatic weed may be a landscaper’s nemesis, but interior designers love it for its chunky, nubby quality. The stalks can be dried and worked into distinctive baskets, or woven over metal frames to create pieces that bring the outdoors in. “Nothing about it looks manufactured,” Frank says. A hamper made from the material lends a spa-like vibe to a bathroom, and extralarge baskets make chic planters.

THE DETAILS: Oriental Furniture woven fourpanel room divider, in Natural, $279, wayfair .com. Baskets (from left): The Container Store braided water-hyacinth storage cube, $40; and round water-hyacinth hamper, $50, the containerstore.com. IKEA Jassa decorative vase, $25, ikea.com. Cost Plus World Market Cameron natural hyacinth braided small and medium tote baskets with handles, from $35 each; and Aimee Arrow small and medium baskets, from $25 each, worldmarket.com. Crate & Barrel Onslow tray (against wall), $40, crate andbarrel.com.

100

DIY IDEA Trim raffia fabric to fit the surface you want to cover (be it a panel or even a tray). Spray the back of the fabric with adhesive (we like 3M Super 77 multipurpose spray adhesive), press it evenly onto the surface, and let it dry completely.

R AFFIA You’ve probably seen this fiber twisted into a crunchy ribbon around a bouquet or gift, or braided into accessories like totes and sandals. But delicate raffia palm fronds can also be spun into fabric that resembles grasscloth—for a third of the price, says Frank. And that frees you up to experiment with it: Just a few yards give the doors of this plain armoire a custom, earthy finishing touch.

THE DETAILS: IKEA Hemnes wardrobe, in Yellow, $379, ikea.com. Benjamin Moore paint, in Lambskin #OC-3 (on wardrobe), and Simply White (on wall), benjamin moore.com. Cane & Basket Supply Co. fine close-woven raffia cloth, $12.50 for a 2′-by-6′ sheet, caneandbasket .com. Jenni Kayne Carrie Forbes Salon Slide sandals, in Natural, $310, jennikayne.com. Made Goods Jasper pillows (similar to shown), mecox.com.

JUTE & SISAL

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

There are lots of reasons why rugs made from these tropical leaves are a top pick: They’re neutral, versatile, and relatively inexpensive. “If you need to cover a large area, use a jute or sisal rug as your base, then layer a smaller patterned one on top,” says Jacobson. Just be mindful of which textile you use where: Sisal, made from the agave plant, is rough, resilient, and ideal for high-traffic zones, while jute is softer and well suited for rooms where bare feet tread. For a softer feel, look for rugs with wool or hemp blended in.

THE DETAILS (from left): Annie Selke’s Dash & Albert Twiggy Natural woven wool/jute rug, from $84, dashandalbert.annieselke .com. Ballard Designs Trellis sisal rug, from $55, ballarddesigns .com. Safavieh Natural Fiber Collection NF181A-5 handwoven natural jute area rug, 5′ by 8′, $240, safavieh.com. Pottery Barn solid sisal rug, in Tweed, from $119, potterybarn.com. Restoration Hardware Belgian basket-weave sisal rug, in Linen, from $495, restorationhardware.com.

102

TOMATO SALAD WITH CHILE YOGURT

“

I love the simplicity and beauty of this sungold, beefsteak, and heirloom tomato salad. Yellow varieties are usually milder, so I add green ones and tart Greek yogurt to balance out the lack of acidity. And since I’m a total spice-head, I throw a couple of sliced Thai chiles and a hit of grated ginger into the yogurt.”

—Sarah Carey, Editorial Director of Food

For recipes, see page 118.

“

Tomatoes and corn are basically all I want to eat this time of year—why not enjoy them together? The key to bringing out their flavors is a warm dressing, made by heating garlic and olive oil in a skillet and then mixing in lime juice and zest. Thick pieces of seared salty halloumi cheese add heartiness to this otherwise light salad, and turn it into a meal on its own.”

—Lauryn Tyrell, Associate Food Editor CHERRY TOMATO, CORN, AND HALLOUMI SALAD

105

GAZPACHO SALAD WITH CROUTONS

“

I’m a fan of gazpacho, but sometimes I just don’t want to get out the blender. Instead I deconstruct the cold soup into an easy chopped salad of sweet onion, cucumber, bell pepper, and Campari tomatoes, which have a nice flesh-to-seed ratio. The toasted croutons are made from craggy country-style bread, the best for absorbing the garlic-Dijon-sherry vinaigrette. It’s perfect with a bright Spanish white wine like Albariño.”

—Shira Bocar, Food Editor at Large

106

“

This fork-and-knife salad is essentially a BLT flipped on its head, with crunchy iceberg and frisée lettuces stuffed inside a big, meaty heirloom tomato. You can serve it with bread on the side, but I usually eat it stacked on top of a whole slice of toast; as you cut it, the bread soaks up the juices, which amps up the flavor—it’s like a Spanish pan con tomate. When buying tomatoes, look for varieties that are firm, fragrant, and heavy for their size.”

—Greg Lofts, Deputy Food Editor

BLT SALAD

ART D I RECTI O N BY JAS PAL RIYAIT; FO O D ST Y LI N G BY G REG LO F T S; PRO P ST Y LI N G BY PAM EL A D U N CAN S I LV ER

SARDINIAN TOMATO SALAD

“

I was reading a story in National Geographic about the diets of the healthiest communities around the world. It included Sardinia, which inspired this Mediterranean-style dish featuring the classic flavors of fennel, orange zest, and olives. The simple meal feels complete when served with toasted rustic bread and good-quality tuna packed in oil, flaked right from the tin.”

—Lindsay Strand, Assistant Food Editor

T H I NGS OF

NA T U RA L O R D E R THE

When the owner of a lakefront property in Connecticut set out to transform her well-manicured plot into a wild and vibrant oasis, she knew whom to call: a designer who specializes in native plants.

109

a lush, low-effort plan

Under a canopy of tall trees and shrubs, designer Larry Weaner created a leafy carpet of native groundcovers, like groundsel, Canada anemone, and heuchera. Knitted together, they provide an organic barricade against weeds and invasive species. The upshot for owner Amy Jedlicka is that her time weeding has decreased “by three quarters, at least,” she says.

Now, rather than devoting her free time to weeding and mowing, she spends hours walking her garden’s paths, paddling along its shoreline, and enjoying the ever-changing, always surprising landscape. P H OTO G R A P H S BY W I N O N A B A R TO N - B A L L E N T I N E

T E X T BY T H O M A S C H R I S TO P H E R

I N TO T H E WOODS Jedlicka, left, walks with her daughter, Sophie, through a small orchard to the pathway that circles the meadow. Every morning, she heads out on the lake that abuts her property.

“

K N O W M Y L I M I TAT I O N S,“ S AYS A M Y J E D L I C K A .

Growing up, her Japanese mother was always the gardener in the family. While helping her, Jedlicka was as likely to pull a precious perennial as she was a weed. The busy real estate attorney hasn’t made much progress since then, but when she purchased a house on Lake Wononscopomuc in northwestern Connecticut in 2012, she had a clear vision for her acre plot. With the help of ecological landscape designer Larry Weaner, she’s realized it. Jedlicka’s main wish was to bring wildness back into her traditionally landscaped yard, and to get rid of her manicured lawn, with its fertilizer- and herbicide-laced runoff. (Lawns are often major polluters of lakes.) Weaner’s solution was to cultivate a garden full of native plants: species that have evolved locally and typically require less water and fertilizer—and are more resistant to pests— than non-natives. They’re also more apt to handle extremes in weather, like drought and freezing winters. From a personal standpoint, Jedlicka wanted to wander into nature without leaving her property. Why drive to take a walk? she wondered. Weaner’s design philosophy goes beyond just growing natives. He takes a holistic approach, grouping plantings

into communities that grow well together and thrive in an area’s topography, soil, microclimate, and eco-region. (He isn’t a purist, though. He did keep a few existing exotics on Jedlicka’s property that he thought would do well.) Then he lets things evolve in a managed way: Plants reseed, expanding and finding new homes, and durable, slowgrowing trees, shrubs, and perennials live among fastergrowing ones so that varieties can pop up at different times. Weaner also indulged Jedlicka’s love of foraging edibles. He mixed in self-reliant offerings like asparagus and rhubarb, as well as hazelnuts and highbush and lowbush blueberries. The garden’s storybook terrain also includes a micromeadow, a flowering woodland, and a small orchard, and the blooms along the path connecting them change from week to week; wild strawberries that Weaner planted in one spot have sprouted all over. Most evenings, Jedlicka takes a cocktail with her as she strolls among the birds and insects that flock to her yard, humming with activity. She loves that when she goes out on the lake just before sunset, her little house disappears into its leafy setting. And she’s thrilled when she discovers a wildflower that wasn’t in the original planting, proof that nature is taking over what she and Larry Weaner set in motion, and running with it.

<< Hibiscus moscheutos Rose mallow is at home on the lakeshore and blooms all summer. < Carex pensylvanica Deer avoid this grasslike Pennsylvania sedge.

> Phlox paniculata ‘David’ This fragrant bloom is highly adaptable and mildewresistant. >> Heliopsis helianthoides Bees flock to the oxeye sunflower in the sunny meadow.

<< Spigelia marilandica This southern native thrives in woodland edges and meadows. < Heuchera villosa A droughttolerant self-seeder, it fills in woodland gaps.

local heroes

Native plants are varied and beautiful, but they’re also hardworking. Since they’ve adapted to their regions over many years, they tend to be hardy and are unfussy to cultivate—which means a lot less work for the gardener. They’re also a magnet for pollinators: the birds, bees, bats, butterflies, and other insects that are vital to both the food we eat and our ecosystem. Sadly, loss of habitat, the spread of invasives, and chemical pollutants are wiping out these essential creatures. Weaner planted these standout varieties specifically to attract pollinators and let them work their magic.

rolling meadow

To make an open field look pretty and plentiful for months on end, Weaner combined flower varieties that are fast to grow and bloom with ones that take longer to establish. For example, this area was once filled with black-eyed Susans, but they were gradually overtaken by these slower-growing pink coneflowers. If something disturbs the soil, like an animal digging a hole, the seeds of the black-eyed Susans, which have been lying dormant, will take root, and the cycle will start again.

shoreline savers

Jedlicka is passionate about keeping Lake Wononscopomuc clean, so Weaner created a natural filtration system to block harmful runoff, which can starve water of oxygen: He planted moisture-loving varieties (such as rose mallow, blue flag iris, and joe-pye weed) along the shore. Their roots and stems intertwine and block pollutants, like silt and nearby lawn chemicals, from flowing into the lake after heavy rains. They also work with nearby oak trees, mountain laurel, rhododendrons, and native ferns (as well as the extensive plantings throughout Jedlickaâ&#x20AC;&#x2122;s entire property) to further block runoff and reduce erosion.

114

T HE WORK BOOK How-tos and Recipes From This Issue

Fish Fry

PAGE 25

PAGE 86

ICE-DYEING HOW-TO

Supplies

Wire rack Plastic bin Fabric Ice cubes Powder dye

FRIED FISH Active Time: 30 min. Total Time: 45 min. Serves: 6 to 8

1. Prep Fabric Place rack over bin (or directly in a sink). Soak fabric in water, then twist and wind it into a snake shape on rack to create a wave pattern.

The fish is best served immediately, but can be kept warm in a 200° oven while you fry the rest. You can replace half the fish with large peeled shrimp: Dip them in batter first, then in panko before frying. 8 cups safflower or other

neutral-flavored oil

¾ cup plus 3 tablespoons unbleached all-purpose flour

¾ cup cornstarch Kosher salt and freshly ground pepper 1¼ teaspoons baking powder

2. Pile on Ice Gather fabric into center of rack, and cover it with ice cubes.

1½ cups club soda or seltzer 3 pounds skinless freshwater

fish fillets (½ to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving

Spicy Tartar Sauce (recipe follows), for serving 3. Add Dye Sprinkle dye on top (we used the Tulip One-Step Tie-Dye Kit; from $10.50 for 3 colors, michaels.com) and let ice melt. To set the pattern, wash and dry fabric separately.

1. Heat oil in a large, heavy pot

(preferably cast iron) to 365°. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.

2. Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345° and 365°.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

PRO TIP Ocean fish work well in a fish fry, too— provided the fillets are thin enough to ensure the right ratio of coating to fish. Try to find ones no thicker than an inch, and bear in mind that the thicker the fillets, the longer they’ll need to cook. SPICY TARTAR SAUCE Active/Total Time: 5 min. Makes: About 1 cup

¾ cup mayonnaise 3 tablespoons chopped

pickled jalapeños, plus 2 teaspoons brine 1 teaspoon finely grated

lemon zest, plus 2 teaspoons fresh juice

½ teaspoon freshly ground pepper

Mix all ingredients in a small bowl. Sauce can be made ahead and refrigerated in an airtight container up to 1 week.

SPARKLING CHERRY LIMEADE Active Time: 20 min. Total Time: 1 hr. 15 min. Serves: 8 to 10 You can make this drink into a shandy by adding lager, ale, or wheat beer. 10 ounces fresh sweet cherries,

such as Bing, pitted (2 cups) 10 ounces fresh or thawed

frozen sour cherries, pitted (1½ cups) 1 cup sugar 1 teaspoon grated lime zest,

plus 1½ cups fresh juice (from about 12 limes), and thinly sliced lime wheels for serving 6 cups chilled seltzer

(48 ounces)

Combine cherries, sugar, zest, and juice. Let stand, stirring occasionally, until sugar is dissolved and flavors are melded, at least 1 hour or, refrigerated in an airtight container, up to 2 days. Combine cherry mixture and seltzer in a large pitcher. Serve over ice, garnished with lime wheels. AGED-CHEDDAR AND BEER DIP Active/Total Time: 25 min. Serves: 6 to 8 If desired, you can keep this dip warm in a fondue pot or slow cooker. 2 tablespoons unsalted butter 3 tablespoons unbleached

all-purpose flour 2 teaspoons fresh thyme

leaves 2 teaspoons Dijon mustard

1 bottle (12 ounces) lager beer 4 ounces cream cheese,

room temperature, cut into 6 to 8 pieces

PE T ER A R D ITO (I C E- DY EI N G)

Good Things

6 ounces extra-sharp cheddar,

grated (about 1½ cups) 6 ounces Gruyère,

grated (about 1½ cups) 2 teaspoons Worcestershire

sauce Kosher salt and freshly ground pepper

¼ cup coarsely crushed pretzel rods, plus whole pretzel rods for serving Inner celery stalks, for serving 1. Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more. 2. Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyère, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.

SUCCOTASH SALAD Active Time: 30 min. Total Time: 1 hr. 15 min. Serves: 6 to 8 2 small zucchini, preferably

yellow (8 ounces total), sliced into thin rounds (about 2⅓ cups) Kosher salt and freshly ground pepper 12 ounces mixed beans

(such as wax and Romano), trimmed

116 THE WORKBOOK

2 ears corn, shucked

½ cup extra-virgin olive oil

Recipes

½ Savoy cabbage (1½ pounds), finely shredded (8 cups)

⅓ cup packed coarsely

⅔ cup sour cream

chopped fresh flat-leaf parsley

⅓ cup mayonnaise

3 tablespoons finely shredded

fresh mint 2 to 3 tablespoons white-

wine vinegar 1. Toss zucchini with 1 teaspoon salt in a colander set over a bowl. Let stand 45 minutes. Rinse, then drain and pat very dry. 2. Meanwhile, bring a large pot of salted water to a boil. Add beans; return to a boil, then cook until crisp-tender, about 2 minutes. Remove with a slotted spoon and run under cold water to stop cooking. Drain; pat dry. Add corn to water and simmer 1 to 2 minutes. Run under cold water to stop cooking; pat dry. On a small baking sheet, stand 1 ear on its end. With a sharp knife, slice downward on all sides, keeping blade against it to remove as many kernels as possible. Repeat with other ear. 3. In a large bowl, toss beans

and zucchini with oil, herbs, and vinegar; season with salt and pepper. Gently fold in corn. Serve immediately, or refrigerate in an airtight container up to 1 day. DILLED CABBAGE-ANDCUCUMBER SLAW

1 tablespoon fresh lemon

juice

¼ cup packed coarsely chopped fresh dill Kosher salt and freshly ground pepper 2 Kirby cucumbers, peeled,

halved, seeded, and cut into ¼ -inch pieces (2 cups)

Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve. POTATO-ANDPICKLED-BEET SALAD

To avoid a watery salad, the cucumbers should be added to this fresh slaw right before serving. Peel, seed, and cut them, then keep them in a separate container until ready to serve.

2. While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.

PICKLED BEETS AND ONION Active Time: 15 min. Total Time: 1 hr. 10 min., plus 1 day Makes: About 2½ cups 4 golden beets (about

Active Time: 15 min. Total Time: 1 hr. 45 min. Serves: 6 to 8 2 pounds Yukon Gold

12 ounces total), scrubbed 1½ cups apple-cider vinegar

⅔ cup sugar ¼ teaspoon celery seed

potatoes (about 8 medium), peeled and cut into 1-inch chunks

¼ teaspoon whole black

Kosher salt and freshly ground pepper

¼ teaspoon whole coriander

2½ cups drained Pickled Beets

⅛ teaspoon ground turmeric

and Onion (recipe follows), brine reserved 6 tablespoons extra-virgin

olive oil

¼ teaspoon celery seed Thinly sliced scallion greens, for serving (optional) 1. In a large pot, cover potatoes

Active Time: 20 min. Total Time: 1 hr. 20 min. Serves: 6 to 8

simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.

with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a

peppercorns seeds

Kosher salt 1 medium yellow onion,

halved and thinly sliced (1 cup) 1. Preheat oven to 400°. Wrap

beets in parchment-lined foil and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Using a paper towel, rub off skins. Cut beets into 1-inch wedges. 2. Combine vinegar, ¼ cup water, sugar, celery seed, peppercorns, coriander, turmeric, and 1 tablespoon salt in a

medium saucepan. Bring to a boil. Add beets and onion; return to a simmer, then transfer to a clean jar and let cool to room temperature. Seal and refrigerate at least 1 day and up to 2 months.

PRO TIP When you make caramel (as in the following recipe), there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.) BLONDIE ICE CREAM CAKE Active Time: 45 min. Total Time: 4 hr. 15 min, plus freezing Serves: 12 BLONDIE

1 stick plus 6 tablespoons

unsalted butter, room temperature, plus more for pan 1 ¾ cups unbleached

all-purpose flour 1 teaspoon baking powder

¾ teaspoon kosher salt

118 THE WORKBOOK

1⅓ cups packed light-brown

sugar

⅓ cup granulated sugar 2 large eggs, room

temperature 1⅓ cups semisweet chocolate

chips 2 quarts vanilla ice cream,

softened SAUCE

½ cup granulated sugar 3 tablespoons unsalted butter

¼ teaspoon kosher salt ½ cup heavy cream 1½ ounces finely chopped

semisweet chocolate (⅓ cup) 1. Blondie: Preheat oven to 350°.

Butter a 9-by-13-inch baking pan. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk together flour, baking powder, and salt. 2. Beat butter with both sug-

ars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Add flour mixture, stirring just until combined (do not overmix). Fold in chocolate chips to evenly incorporate. Scrape batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan, then lift out using parchment. 3. Using the base of an 8-inch springform pan as a guide, cut half of the cake into a round. Cut remaining half into ¾-inch cubes. (Reserve scraps for snacking.) Place cake round in bottom of springform pan.

Recipes

4. Stir 1½ cups cake cubes into softened ice cream, reserving remaining cubes. Spread ice cream over cake in pan. Wrap in plastic and freeze until very firm, at least 6 hours and up to overnight.

5. Sauce: In a small saucepan, stir together sugar and 3 tablespoons water. Place over low heat until sugar is dissolved. Cover and bring to a steady boil, then uncover and cook, swirling occasionally, until deep amber, 6 to 8 minutes total. Remove from heat; whisk in butter, salt, and cream (it will bubble up). Add chocolate, stirring until just combined. Transfer to a heatproof bowl and refrigerate, stirring occasionally, until mixture is cool and has consistency of thick hot fudge, 30 to 45 minutes.

6. Remove cake from freezer.

Use a sharp knife dipped in warm water and wiped dry to loosen cake from sides of pan, then unlatch and remove. Transfer cake to a serving plate. Pour cooled sauce over top, allowing it to drip down sides. Freeze again, at least 1 hour. Garnish with remaining cake cubes. Slice with a sharp knife dipped in warm water and wiped dry before each cut; serve.

PRO TIP

We Say Tomatoes PAGE 102

102

“

WE SAY

TO MA TO ES

There’s no better ingredient for a bright and beautiful summer salad when these sun-ripened flavor bombs peak. To celebrate the season, our food editors share their favorite ways to dress them up—with some spiced yogurt here, a warm vinaigrette there. Each recipe is different, but all are delicious—on that, everyone can agree.

TOMATO SALAD WITH CHILE YOGURT Active/Total Time: 10 min. Serves: 4 This salad is especially nice served with broiled or grilled fish, such as black or striped bass. 1 cup 2 percent–fat

Greek yogurt 1 teaspoon peeled

and grated fresh ginger (from a 1-inch piece) 1 thinly sliced Thai chile or

small serrano chile (seeded, if less heat is desired) 1 tablespoon extra-virgin olive

oil, plus more for drizzling Kosher salt and freshly ground pepper 1 clove garlic, peeled 1¼ pounds mixed tomatoes,

such as sungold, beefsteak, and heirloom, cut into rounds 5 ounces mixed cherry

tomatoes ( ¾ cup), cut into rounds Fresh mint or basil leaves, or a combination, for serving

In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure ¼ teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve.

When shopping for tomatoes, look for ones that are vibrant in color, fragrant, and heavy for their size but firm (and not wrinkled or bruised). CHERRY TOMATO, CORN, AND HALLOUMI SALAD Active/Total Time: 25 min. Serves: 4 Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.

½ teaspoon grated lime zest, plus 2 tablespoons fresh juice 6 tablespoons extra-virgin

olive oil 1 tablespoon thinly sliced

garlic (from 2 cloves) Kosher salt and freshly ground pepper 2 cups corn kernels

(from 2 ears) 3 cups halved cherry or

grape tomatoes 4 ounces halloumi, cut into

¼ -inch slices 2 cups packed baby arugula,

preferably wild 1. Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over mediumhigh. Add garlic and cook, stirring often, until light golden,

nly

Eggland’s Best gives you the best in taste, nutrition, and variety. THINK ALL EGGS ARE THE SAME? Then you haven’t experienced Eggland’s Best. Compared to ordinary eggs, Eggland’s Best eggs have six times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 Riboflavin, contain only 60 calories, and stay fresher longer. Hungry for better taste? EBs deliver more of the farm-fresh flavor you and your family love. Any way you cook them! There’s only one egg that gives you so many outstanding varieties, too. Eggland’s Best. *Voted Most Trusted Egg Brand by American shoppers. Based on the 2017 BrandSpark/Better Homes and Gardens American Shopper Study

egglandsbest.com

Better Taste. Better Nutrition. Better Eggs.®

120 THE WORKBOOK

30 seconds to 1 minute. Whisk oil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper. 2. Return skillet to medium-high

heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.

Recipes

3. Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.

PRO TIP Don’t store tomatoes in the refrigerator—they’ll lose flavor and get mealy. Instead, keep them on a flat surface at room temperature, stemside down in a single layer.

GAZPACHO SALAD WITH CROUTONS Active Time: 15 min. Total Time: 25 min. Serves: 4 Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rosé, like Verdejo or Rioja rosado.

¼ small sweet onion, such as Vidalia, or red onion, diced (¼ cup) 1 small clove garlic, peeled 1 teaspoon Dijon mustard 1 tablespoon sherry vinegar

Flavor Infusions Rice adds to the

⅓ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound small tomatoes,

such as Campari, sliced crosswise 1 yellow bell pepper, seeded

and cut into 1-inch pieces 1 mini cucumber, cut into

½ -inch half-moons 2 slices country-style bread

(2 ounces), crusts removed 1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.

2. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper. 3. Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into ½-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.

PRO TIP Slice tomatoes with a fine-tooth serrated knife (or, if you don’t have one, a very sharp regular blade) to avoid crushing them as you cut. BLT SALAD Active Time: 25 min. Total Time: 35 min. Serves: 4

In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve the stuffed tomato on top of it. As you cut through the tomato, the juices will soak into the bread and make it all the more delicious! 4 slices bacon, cut into

½ -inch pieces (1 cup) 4 slices white sandwich

bread

¼ cup mayonnaise 4 large heirloom tomatoes,

such as Brandywine, Cherokee Purple, or Big Yellow Zebra Kosher salt and freshly ground pepper

122 THE WORKBOOK

Recipes

PRO TIP

¼ cup extra-virgin olive oil 4 cups packed thinly sliced

iceberg lettuce or chopped frisée, or a combination 1. Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side. 2. Slice tomatoes ½ inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.

3. Generously season insides

of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and ¼ cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenly coat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.

Tomatoes and olive oil taste delicious together, but the combination is also one of the best ways to get lycopene—a phytonutrient that has been linked to a lower risk of coronary artery disease—into your diet. The compound, found naturally in the fruit, is fatsoluble, so eating the two together helps the body absorb it more easily. SARDINIAN TOMATO SALAD Active Time: 25 min. Total Time: 40 min. Serves: 6 to 8

We used a selection of green heirloom tomatoes for this salad, but it tastes just as good with other varieties. Be sure not to use unripe green tomatoes, though, which are best for frying or pickling.

½ cup thinly sliced red onion ½ teaspoon grated orange zest, plus 2 tablespoons fresh juice 2 tablespoons champagne

vinegar

¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2¼ pounds small to medium

green heirloom tomatoes, such as Green Zebra and Green Grape, cored and cut into wedges 1 small bulb fennel, halved

and thinly sliced lengthwise (1½ cups), fronds reserved for serving

½ cup mild green olives, such as Castelvetrano, smashed and pitted

1 tablespoon coarsely

chopped flat-leaf parsley leaves Sliced rustic bread, such as pan Pugliese 1 clove garlic, halved 5 ounces tuna in oil

Flaky sea salt, such as Maldon, for serving 1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry. Meanwhile, whisk together orange zest and juice and vinegar. Whisk in olive oil until emulsified. Season with 1 teaspoon kosher salt and ¼ teaspoon pepper. 2. In a large bowl, toss tomatoes, sliced fennel, olives, and drained onions with vinaigrette. Let stand at least 15 minutes and up to 2 hours.

3. When ready to serve, fold in chopped parsley. Season with kosher salt and pepper. With a slotted spoon, transfer salad to a serving plate or bowl. Spoon some of juices from bottom of bowl over top. Pour remaining juices into a small serving bowl or pitcher. 4. Toast bread, then drizzle

with oil and rub with garlic. Break up tuna into large flakes and scatter over top of salad. Sprinkle with flaky salt, pepper, and fennel fronds. Serve salad with extra tomato juices and bread.

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124 COLLECTING

F UN S I Z E Dessert served in its own custom dish always makes for an extra-special delivery. These vintage cups, designed for baking custard, do that to sweet—and colorful—effect. Yellowware versions from the late 19th century are rare finds, but bright midcentury ones turn up fairly often in thrift stores (and if you’re lucky, you’ll happen upon a full set of six). Companies such as Ohio-based Hall China still produce them, often casting from original molds. We love using the cups for custard, but with their high, curved sides, they’re also ideal for a favorite cool treat, such as a few scoops of sorbet or a mini sundae—to each her very own. PHOTOGRAPH BY CHELSEA CAVANAUGH TEXT BY FRANCES VIGNA CREATED BY FRITZ KARCH

ActiClean™ Self-Cleaning Toilet

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

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