Martha - September 2017 by Lawrence Ambrocio

MARTHA STEWART

SMART+ STYLISH Genius Solutions for Organizing & Elevating Your Life

It’s a hidden work station!

Martha’s Slow-Cooker Meals Creative Women, Inspiring Stories Gardens That Give Back SEE WHAT’S INSIDE!

TURN THE PAGE—WE’VE GOT ALL YOUR CLUTTER COVERED…

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

MARTHA STEWART

IT’S AN OFFICE

Store glasses—or board games.

IT’S A PARTY Add a fold-down desk and bulletin board.

IT’S A TOY BOX

Keep a stool on hand for your new perch.

This basic bookshelf can do so much more! Learn all about it on page 30.

I T’S YO UR PLAYGROUND. YOU M AKE T HE R ULE S.

The complete Black Stainless Collection from KitchenAid. Because when you have the right tools, your kitchen can be anything you want it to be — and whatever you need it to be. Learn more at KitchenAid.com.

YOURS FOR THE MAKING

6 S E P T E M B E R 2 017

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

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

Place final fall bulb order (see recommendations, page 19)

Trim hornbeam hedge Swim with the grandchildren

Weight training

3 Cousin Connie’s and nephew Morgan’s birthdays Prep for holiday barbecue

LABOR DAY

Refill bird feeders

Friend Dan Hinkley’s birthday

Harvest and preserve tomatoes

Pull faded annuals from flower beds

Go for a horseback ride

Cardio and core

Weight training

Host barbecue for family and friends

Attend the Fashion Institute of Technology’s award luncheon in NYC honoring Thom Browne

Weight training

Yoga

Celebrate Mehregan harvest festival at Untermyer Gardens in Yonkers, New York

Vacuum all heating ducts in houses

Arrange for chimney to be swept and inspected

Pick basil and make pesto

Plant spinach, kale, and chard in cold frames for winter

Air out down comforters and pillows

Pick hot peppers and string them for drying

Cardio and core

Weight training

Hike and stretch

leaves from stems; thinly slice leaves crosswise.

Yoga

Rake first of fall leaves

Bring fresh eggs to the off ice

Brother-in-law Randy’s birthday

Clean moldings and baseboards

Grandnephew Silas’s birthday

FIRST DAY OF AUTUMN

Go for a horseback ride

Appear on QVC

Plant trees

Organize closets; switch out summer for winter clothes

Weight training

Yoga

Cardio and core

Weight training

Cut and arrange sunflowers

Makeup artist Daisy Schwartzberg Toye’s birthday

Harvest apples; make pies, applesauce, and cider

Alexis’s birthday

Edge carriage roads

Launder and store summerweight blankets and linens

Take dogs for early-morning walk

Cardio and core

Weight training

Appear on QVC

Weight training

Yoga

KALE SAUTÉ

1. Remove 1 bunch kale

Weight training

Have dinner with Alexis and grandchildren

“Fall is the season for kale. I especially love the flavor of Italian heirloom lacinato or Toscano. This quick and easy sauté takes only minutes to make and it’s so delicious and healthy,” says Martha.

2. Heat a large skillet

over medium-high. Add a couple tablespoons of extra-virgin olive oil and a minced shallot. 3. Cook, stirring, until shal-

lot is translucent. Stir in kale, season with kosher salt and freshly ground pepper, and cook until just wilted, about 3 to 5 minutes.

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ALWAYS A STUDENT THE FIRST SIGN OF FALL, for me, isn’t a coppery leaf. It’s a late and

often hot August day when the freshmen start moving into the dorms at New York University. I’ll turn the corner onto Greenwich Street, usually coming back from a walk along the river with my husband and young son, and there I’ll see them: Cars with license plates from all over lined up in a loading zone, with trunks ajar and patient parents helping their kids fill up carts bound for their new homes. The orchestration of this event is impressive. (One person moving into this massive city is a feat in parallel parking, forget hundreds at once.) But watching these “kids” leave home is bittersweet, too. I’m relieved to have several more years with my son, yet excited for everything these young adults are about to experience and discover. The joy of learning something new never gets old, though. Without a set curriculum before us, we just need to be proactive about it—and I know you are. After editing this magazine for nearly two years, I’ve learned that you are curious, creative, and not afraid to roll up your sleeves and tackle something novel, much like Martha herself. It’s what we find refreshing about creating this magazine for you. In this issue, we offer clever ways to streamline and elevate every day—from how you eat to how you live. Subjects we know you’ll ace!

Elizabeth Graves Editor in Chief

LIVING IN MY LIFE

Here, just a handful of ideas I’m excited about this month.

My own little patch of green gives me and my son so much happiness. This story illustrates that things can grow anywhere—and give back to you and the environment.

38 28

On super busy days I’ve skipped lunch altogether (no surprise I come home wanting to eat the dining room table). A smarter approach: Preparing these snacks to have on hand.

Staying organized is a pleasure with these pretty room-by-room offerings. CB2 Ishi marble canister, $70, cb2.com.

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

We know just getting dinner on the table isn’t your goal—it’s making a great one. Martha’s new book is a trove of inspired dishes that make that pursuit easy. Coq au vin in a slow cooker? Make that brilliant.

PH OTO G R A PH S BY LI Z BA N FI EL D (P O RT R AIT ); C H EL S E A CAVA N AU G H (S N AC K ); PE T ER A R D ITO (CA N I ST ER ); WI N DY C H I EN (K N OT ); ST EPH EN K EN T J O H N S O N (B O O K C OV ER ); C H R I ST I N A H O L M ES (GA R D EN)

E D I T O R’ S L E T T E R

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Cold Brew. Make it your own.

Try NEW Gevalia Cold Brew Coffee Concentrate this summer.

11 S E P T E M B E R 2 017

Get a sneak peek of our new book, Martha Stewart’s Slow Cooker, and six recipes (including one amazing dessert).

An innovative landscapedesign firm is giving urban dwellings lush, eco-minded, family-friendly gardens.

PH OTO G R A PH BY RYA N LI EB E ; PRO P ST Y LI N G BY LI LI A B I R R E AG EN

FULL OF SURPRISES

EMERALD CITY

THE JOY OF JUGGLING

How one busy woman balances work, family, a new business, and inspired meals.

RAISING YOUR HOME’S IQ

Follow our guide to making your place smarter, safer, and more stylish for years to come. Step one: Save money and energy with the flick of a switch.

104

RIPE FOR DECORATING

We plucked hand-crafted, highly-collectible faux fruit from around the world to create gorgeous displays.

Whether you’re building or updating a home, the durability is in the details. (This sketch of a house is Martha’s Bedford property.)

12 S E P T E M B E R 2 017

FROM MARTHA

Tulip Time

Martha’s tips for planting bulbs this fall to get beautiful blooms next spring.

Laundry Quandaries: We’ve sorted out your biggest clothes-washing gripes. 34 Editors’ Picks

To Have and to Hold: Greatlooking storage solutions for every room in the house. 38 American Made

Learning the Ropes: Advice from a dreamer who traded Silicon Valley for a career in hand-crafting. 42

Beauty

All Systems Go: Pro tricks for streamlining your routine. 46

GOOD THINGS

Back-to-school fun, clever décor, healthy snacks, and much more.

Counter Intelligence

New and improved vitamin C for skin and creamy lipsticks. 48 The Essential: Loafer

A trusty work shoe loosens up with cool colors and playful accents. 50 Tastemaker

The Scene Maker: Film production designer Hannah Beachler’s style. 54 Health

Secrets of Nutritionists: Experts share time-tested strategies for eating well. 56 Ask Martha 38

GOOD LIVING

Spice rack essentials, smart jewelry organization, and easy ways to groom your pup at home. 62

EVERYDAY FOOD

Start With: Leftover Rice

Savor every last grain with our quick, tasty recipes. 69 What’s for Dinner?

Fresh In a Flash: Four meals that make the most of latesummer produce. 72 Healthy Appetite

Use Your Voodles: Light, bright dishes loaded with spiralized vegetables. 74 Sweets

Love at First Bite: A giant caramel-stuffed cookie. 76

IN EVERY ISSUE

Martha’s Month 6 The Palette: Navy + Ochre

Two colors work together to wake up a powder room. 33

Editor’s Letter 8 Out & About 14 The Workbook 110 Collecting 120

On the Cover Shelf Love Our DIY hide-andseek shelving system displays the pretty and conceals the practical. Photograph by Ngoc Minh Ngo. Styling by Tanya Graff. (For sources, see page 110.) DETAILS: IKEA Billy bookcases, from $30 each, ikea.com. Verso Design Lasto medium birch basket with leather handles, $70; and small birch basket with leather handle, $49, finnishdesignshop .com. Crate & Barrel Orb copper shaker, $25, crateandbarrel.com. Tivoli Audio Model One digital radio, in Walnut/Grey, $300, tivoliaudio.com. Martha Stewart Stack+Fit document box, $15, staples.com. CB2 by Fred Segal solid brass studio small tape dispenser, $25, cb2.com. Apple Macbook, 12″, in Rose Gold, $1,299, apple.com. Sawkille 25-inch Tall stool, 14″ diameter, in Oiled Maple, fair-design.com.

PH OTO G R APH S BY C H EL S E A CAVAN AU G H (BAC K PAC KS); PE T ER AR D ITO (CA N I ST ERS); K EN T RO G OWS K I (LOA FERS); A R M A N D O R A FA EL (C O O K I ES)

The Well-Kept Home

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14 S E P T E M B E R 2 017

Out & About

Where to go, what to see, and how to ease into autumn.

@eleventyonestudio

Ghent, New York; artomi.org deCordova Sculpture Park and Museum More than 60 objects occupy 30 manicured acres of forests and gardens along Flint’s Pond, northwest of Boston.

Lincoln, Massachusetts; decordova.org

“Don’t you love New York in the fall? It makes me want to buy school supplies,” says Tom Hanks in the Nora Ephron classic You’ve Got Mail. We’d send him to Goods for the Study, a downtown shop with geek chic to spare and a new space dedicated to pens, pencils, and felt tips in every color. Below, three more stationery meccas. Goods for the Study

goodsforthestudy.mcnallyjacksonstore.com

Washington, D.C. A sleek, brassy logo stands out on Appointed’s signature notebooks (appntd.com).

Atlanta Archer Paper Goods stocks sweet cards from Rifle Paper Co. and indie presses (archerpaper.com).

New Orleans Choose the perfect “informals”—classic engraved note cards— at Scriptura (scriptura.com).

Nationwide Our editors’ go-to desk duo is a gray Martha Stewart stitched notebook and a LePen felt tip, both available at Staples.

Laumeier Sculpture Park See Alexander Liberman’s giant cadmium-red landmark The Way and works by Donald Judd 20 minutes west of the Mississippi.

St. Louis; laumeier sculpturepark.org Franklin D. Murphy Sculpture Garden Admire gems by Calder, Matisse, Miró, Rodin, Serra, and many more on a five-acre plot at the pristine UCLA campus.

Los Angeles; hammer.ucla.edu

ON OUR BOOKSHELF

Find the inspiration you need to take a chance in these three absorbing new reads. Culinary icon Alice Waters’s memoir, Coming to My Senses: The Making of a Counterculture Cook (Clarkson Potter), recounts how her passions for politics, education, and the perfect dinner party gave rise to her legendary restaurant in Berkeley, California, Chez Panisse. Handcrafted Maine: Art, Life, Harvest & Home (Princeton Architectural Press) shows what it takes for 20-plus artisans in the northeastern state to make a living doing what they love. And novelist Nicole Krauss’s latest, Forest Dark (Harper), beautifully intertwines the lives of a high-powered lawyer and a blocked writer as they travel to Tel Aviv and stumble from existential crisis to profound self-discovery.

EL E V EN T Y O N E ST U D I O (I N STAG R A M); JA M I E FEI L ER (G O O D S FO R T H E ST U DY ); PE T ER A R D ITO (B O O KS)

ON THE ROAD THE PAPER TRAIL

@marthastewart

Take in oversize installations and bursts of nature at one of these sprawling outdoor galleries. The Fields Sculpture Park This Hudson Valley site has an Alice Aycock piece, and more than 70 others, on its hilly expanses of wheat, clover, and poplar trees.

IN OUR FEED

For a regular fix of modern-rustic eye candy, follow Eleventy One Studio on Instagram. Wisconsin woodworker Kelsey Curkeet posts photographs of her intricate reclaimedwood creations, including wall art, trays, even headboards. She shows them off in enticing home settings, often costarring her two darling pups.

WHY NOT? SEE ART ALFRESCO

Bed • Bath • Window

Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

VP, PUBLISHER Daren Mazzucca

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

EDITORIAL

ART

Copy Chief/Articles Editor Myles McDonnell 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 Assistant Ellen MacDermott

DIGITAL Executive Digital Editor Deanne Kaczerski Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim

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

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

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

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

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 Business Manager Kimberly Cordray 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 Coordinators Kelcy Carlson, Mariana Nichele

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

West Coast Sales Directors Bianca Haley (Los Angeles) 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)

PRINTED IN THE USA

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2017 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office.

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F ROM MART HA Teach and Inspire

Tulip Time If you want to see a vibrant display of these beauties blooming next spring, â&#x20AC;&#x2122;tis the season to order and plant them now. Martha shares her secrets for picking the right bulbs and growing single-hued stunners, multicolored marvels, and everything in between. PHOTOGRAPHS BY BRYAN GARDNER

Tulips F ROM MART HA

Tulipomania

TARTING IN AUGUST, bulb, plant, and tree catalogs are spread all over the counters surrounding my kitchen work station. I earmark pages and circle in red ink each item that interests me. After my planning is done, my assistant Shqipe Berisha takes over, ordering enough tulips, daffodils, and small bulbs to fill the gardens, as well as greenhouse plants and trees. Every order is then given to my gardener Ryan McCallister, so he knows what I would like to plant later in the fall. But before any digging begins, the garden beds need to be cleared of any spent plantings, fed with organic fertilizer, and lightly composted. My excitement for tulips each year is a bit like what occurred in 17th-century Holland during the time of “Tulipomania,” when the fervor for certain varieties, due to extraordinary rarity or unique characteristics, caused huge price surges and an actual economic crash. Thankfully, tulip scarcity is less extreme today, but trends and new favorites still cause bulbs to sell out quickly. My best advice: Place your orders early to guarantee your first choices can be fulfilled by a trusted bulb seller, and take care to map out what color

combinations and types you want for specific gardens to assure correct quantities. I also try hard to choose different types that will bloom early, mid-season, and late, and feature a variety of forms, colors, and heights. Sound like fun? It is, and indeed, every autumn we follow this schedule. These photos were taken in the spring, during the height of their bloom. Because tulips grow and flower most profusely the first spring after planting, we’re careful to keep track of each variety we plant and then document which ones do the best, look the most appealing, and last the longest after opening. Noting these successes and challenges helps inform future orders, and we learn to refer to our favorites by name. Since I replant them each year, I do not put tulips in all my gardens. Rather I keep them isolated in one or two big beds where they will fare best and can be cut easily. My gardeners and I have developed a simple method for mass planting, too. Instead of digging individual holes for each bulb, we create long trenches and plant large quantities at a time. I’ve already planned this year’s order, and I can’t wait for next spring’s spectacular show.

N G O C M I N H N G O (P O RTR AIT )

My gardeners Ryan McCallister (left) and Wilmer Artiga (right) helped me plant a tulip garden in the former pumpkin patch. To get those straight rows, they dug deep trenches and used twine and bamboo stakes to separate the colors.

Tulips F ROM MART HA

DIGGING IN Tulips have been hybridized for centuries, and today there are thousands of varieties available to order. Like daffodils, crocuses, and other spring-blooming bulbs, tulips are planted in the autumn because they need winter or an extended cool period to set flower. They’re more than worth the wait; it’s always pure joy to see those first shoots appear after a long winter. HOW TO PLANT

Check bulbs as soon as they arrive. They should be firm, with no soft spots, rot, or cracking. Don’t worry if you see some mold, just remove it with a damp cloth. Store them in a dark, cool, dry, and airy space until you can plant them.

When nighttime temperatures are consistently in the 40s, the tulips are ready to go in the ground. Find a location that receives at least six hours of sun and has well-draining soil. Tulips hate “wet feet,” which can cause the bulbs to rot.

A general rule when planting bulbs: Dig down at least three times the height of the bulb. For tulips, that means six to eight inches deep. Place them in the ground pointy-side up, and back fill with soil. Lightly mulch after the ground freezes.

In the spring, loosen or remove the mulch you’ve applied after the first shoots start to appear. Top dress with an organic fertilizer or compost to feed the bulbs, and water lightly if needed.

MY PICKS I plant dozens of varieties. Here are some standouts.

1 ‘MONSELLA’ This showy doubleflowered type responds to light, opening wide in the bright sun.

2 ‘BLUSHING BEAUTY’ Elegant and tall, this late bloomer has long, rose-tinged petals.

3 ‘ORANGE PRINCESS’ 1

With swashes of pink and purple on its tangerine-colored blooms, this peony type is also fragrant.

4 ‘BOSTON’ The yellow petals on this two-toned number look like they’ve been dipped in pink paint.

5 ‘JACKPOT’ Deep, color-saturated petals are edged in white.

6 ‘TOTTORI’ Tall stems with a burgundy cast hold large, rosy-pink flowers.

MY TOP BULB SOURCES Brent and Becky’s, brentandbeckysbulbs.com. McClure & Zimmerman, mzbulb.com. Old House Gardens, oldhousegardens.com. Van Engelen, vanengelen.com.

PRESS LIKE A PRO

nd of a four-part series

BEDDING AND LINENS

Two Pressing Questions: What type of sheets are appropriate for each season? • The natural cooling tendency of linen, sateen, and silk sheets make them the ideal choice for warm weather. • Flannel sheets are great for cold winter months because they are warmer than cotton sheets. • Cotton sheets are perfect all year round and have the highest wear-resistance.

How should I iron certain sheet fabrications?

LINEN Use a hot iron and the “Linen” setting with the steam functionality. Avoid repeatedly ironing the same areas, as linen fibers have a tendency to break easily.

SILK

FLANNEL

COTTON

Iron when sheets are barely damp. Apply a cool iron on the reverse, non-shiny side of the sheet only.

Use a pressing cloth over the sheet, and iron on the wrong side of the fabric with medium heat.

Iron on high heat while still damp. Use steam and the water spray functionality if you need to dampen the fabric. This Calls For

For more information, visit Rowenta.com shown: PROMASTER STEAM IRON DW8080

JOIN!

MARTHA STEWART LIVING'S CREATIVE CIRCLE DISCOVER & LEARN about new products

TAKE ACTION

with special event invitations

SHARE & INSPIRE

your opinions with editors

PLUS MUCH MORE! JOIN TODAY AT MSLOINSIDERS .COM/JOIN

GOOD T H INGS Fresh Ideas to Elevate the Everyday

INSTANT UPGRADE

SCREEN MAGIC We love a folding partition for the pretty way it breaks up a room. Hereâ&#x20AC;&#x2122;s another transformative use: Slip it behind a basic bed frame to create a plush and personalized headboard. Recast one you already own with a favorite print, or get a new one at Calico (choose from hundreds of fabrics; calicocorners.com) and let them handle the upholstery and delivery. All you have to do is put your custom piece in place and dream on. PHOTOGRAPHS BY CHELSEA CAVANAUGH TEXT BY ELENI N. GAGE

For more sources, see page 110.

September GOOD T H I NG S For uniform bars, slice into quadrants, then cut each quadrant into squares.

PERSONALIZE IT

Best in Class Pack it up, pack it in, let it begin! And by it, we mean the playground-style parade. Students will be proud to sport a customized book bag that they designed themselves, using these easy techniques (and a little help from you).

STICK IT Kids pick out adhesive patches; Mom finishes the job with the iron. Plus: When you buy this colorful bag, another one full of supplies is donated to a student in need. State Mini Kane backpack, in Green/Navy, $50; and Broccoli, Tomato, and Rocket Ship patches, from $5 each, statebags.com.

MAKE & TAKE

Squared Away Back-to-school for kids means back-to-bake-sales for parents. These bars will earn adults an A+, because they’re a cinch to make and very wholesome (they’re also nutand gluten-free).

CHOCOLATE-CHERRY GRANOLA BARS 1. Combine 3 cups gluten-free granola (we like Kind Healthy Grains Oats & Honey Clusters With Toasted Coconut), 3 cups puffed-rice cereal, 1 cup dried cherries, 1½ cups chocolate chips, and 1 teaspoon kosher salt. 2. In a separate bowl, whisk together ½ cup honey, 4 large egg whites, and 1 stick melted and cooled unsalted butter. 3. Stir honey mixture into cereal mixture to combine, then press firmly into a parchmentlined 9-by-13-inch baking pan. Bake at 350° until golden and firm, 35 to 40 minutes. Let cool completely, then lift out of pan and cut into squares. Store at room temperature in an airtight container up to 3 days.

STENCIL IT Transform a basic sack by painting on your honeybunny’s favorite animal.

STITCH IT Write an older student’s name in pencil or fabric marker, then let her embroider it with a simple backstitch and jazz it up with pom-poms. For the how-tos, go to marthastewart.com/backpack-how-tos. Baggu canvas backpack, in Shell, $42, amazon .com. Herschel Supply Co. Settlement poly backpack, in Caramel, $59, herschelsupply.com.

CarryGreen drawstring bag, $8.50 for 2, amazon.com. Martha Stewart adhesive laser-cut stencils, in Woodland Animals, $7, michaels.com.

Nothing says “welcome to the neighborhood” like fresh-from-the-oven cookies.

Homemade taste baked into every bite.

Uncommonly Good®

September GOOD T H I NG S

1 SWEET & SAVORY TARTINES Spread cottage cheese onto crackers (we like Wasa Thins). For a crunchy topping, try sprouts or radishes and lemon zest; finish with flaky sea salt, freshly ground pepper, and extravirgin olive oil. For a fruity snack, try thinly sliced plums or figs and a drizzle of honey. Hawkins New York Mara Serving Collection small board, in Pink/Copper, $145, hawkinsnew york.com.

2 STUFFED PAPAYA

Halve and seed a ripe Hawaiian baby papaya (they’re smaller and creamier than the Mexican kind). Add a scoop of cottage cheese on top, and sprinkle with ground cinnamon.

LATE-SUMMER CHOP

EDAMAME DIP

Combine 2 tablespoons rice-wine vinegar, 3 tablespoons extravirgin olive oil, and ½ teaspoon kosher salt. Toss with 1 cup each cucumber, fennel, and apple, all cut into uniform ½-inch pieces. Serve spooned over cottage cheese, sprinkled with freshly ground pepper and fennel fronds.

Boil 2 cups frozen shelled edamame in salted water until tender, 8 minutes. Transfer to an ice-water bath; drain. Purée in a food processor with ½ cup cottage cheese, 1 cup cilantro, 1 seeded and chopped serrano pepper, 2 tablespoons each lime juice and extra-virgin olive oil, 3 tablespoons water, ¼ teaspoon ground cumin, and ¾ teaspoon kosher salt until creamy. Serve with a drizzle of olive oil and carrots for dipping.

PROVISIONS

The Comeback Curd Cottage cheese, a healthy-eating staple favored by moms across America, had lost the star power it had in the ’80s, just like leg warmers and Jazzercise. But it’s now time to give it another chance: Not only is cottage cheese a low-calorie source of (tons of!) protein and calcium, it’s also a versatile alternative to Greek yogurt. Work it into one of these fresh, colorful snacks, and do the grapevine to an oldie but goodie.

Our Pick

This container has earned a place in our testkitchen fridge for its thick, creamy texture and simple ingredients list: milk, cream, and sea salt. Good Culture Organic cottage cheese, $2 for 5.3 oz., instacart.com/whole-foods.

September GOOD T H I NG S

SIP & REPEAT

Green Party Our spicy, savory spin on the classic Gordon’s breakfast cocktail (a lighter, brighter alternative to a Bloody Mary) is quite possibly the most refreshing formula for taking advantage of the cucumbers, mint, and hot peppers dominating your garden right now. No waste and good taste? We’ll drink to that.

GORDON’S GARDEN Muddle 4 thick cucumber rounds, 1 ounce jalapeño simple syrup,* 1½ teaspoons prepared horseradish, and a large pinch of kosher salt in a cocktail shaker. Add 2 ounces gin, 1 ounce fresh lime juice, and 1 cup ice. Shake 30 seconds. Strain into a glass filled with ice; garnish with freshly ground pepper, cucumber ribbons, and a sprig of fresh mint.

RECIPE REMIX

Cream of the Crop

Ripe, juicy tomatoes are still going strong, and will be until the end of September. To enjoy them in a new way, try this ethereal riff on traditional caprese salad, with unsweetened whipped cream standing in for the mozzarella.

TOMATOES WITH LIGHTLY WHIPPED CREAM Use any assortment of tomatoes, such as cherry, heirloom, plum, or beefsteak. Lightly whip ½ cup heavy whipping cream in a cold bowl until soft peaks form (it’ll take about a minute). Cut larger tomatoes into thick slices; halve smaller ones or leave them whole. Arrange them on a platter with dollops of cream and season with flaky salt and freshly ground pepper. Top with fresh basil leaves and a splash of extra-virgin olive oil to serve.

*To make jalapeño simple syrup, bring ½ cup each sugar and water to a boil in a saucepan. Cut a slit in the side of each of 3 whole jalapeños; add to syrup. Simmer 10 minutes. Let cool completely. Remove peppers; store syrup in a glass container in the refrigerator for up to 3 months.

September GOOD T H I NG S

Find how-tos and sources for this project and the cover version on page 110.

DIY DÉCOR

Block Party You could have bespoke cabinets built to stow your stuff. Or you can outfit standard shelves with customizable felt “curtains” that are as cool as they are clever. Just cut the felt to size, Velcro it in place, add leather tabs, and you’re done: pops of color, and plenty of storage.

1. The Party Pantry Keep glasses or board games handy— and out of sight (and little people’s reach) the rest of the time.

2. The Hidden Bar We heard about a top-secret speakeasy. It’s on a wooden tray tucked inside your den bookcase.

3. The Toy Box Clean up, clean up, everybody, everywhere! The jingle actually works when kids have an easy-access stash.

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THE DETAILS Blu Dot Hang 1 mirror, in Small, $299, bludot.com. Commune light sockets, in Marine Blue, $45 each, communedesign.com. Umbra Simple Ledge shelf, $15, containerstore.com. Rust-Oleum Painterâ&#x20AC;&#x2122;s Touch 2X spray paint, in Gloss Navy Blue (on shelf), $4, homedepot.com. Vola HV1 faucet, in Dark Blue #15, $1,340, hastingstilebath .com. Alfi AB108 sink, $510, efaucets.com. Gatco Glam towel bar, 18", in Chrome, $31, bedbathand beyond.com. Rikumo Pablo hand towel, in Navy, $29, rikumo.com.

the palette

NAVY + OCHRE To make a small space sing, let one bold color choice lead to another. In this powder room, we threw striking Matisse-blue hardware into sharp relief with highcontrast marigold walls. Talk about freshening up. PHOTOGRAPH BY CHELSEA CAVANAUGH

ON THE WALL

For full coverage in fewer coats, prep with a primer tinted a few shades lighter than your paint. We painted this room with Benjamin Moore Century in Limonite (benjaminmoore.com). Its matte finish is ideal for low-humidity areas. For a bathroom with a shower, use Sherwin-Williams paint in Bakelite Gold with an eggshell finish (sherwin-williams.com), which stands up well to humidity.

The Well-Kept Home GOOD L I V I NG

LAUNDRY QUANDARIES

1 I don’t like doing it because my laundry room looks and feels like a utility closet.

Your favorite silk blouse. The dog’s blanket. Less-than-fresh yoga pants. These tricky items and 11 other basket cases can make the weekly wash a slippery business. Our solutions will help lighten the load.

A few basic upgrades can beautify this hardworking space: First, brighten it by opening blinds or swapping in LED bulbs. Better lighting is not only more pleasant, but it helps you spot and treat stains on items before the heat of the dryer sets them, says Bin Lin, director of R&D Laundry and Home Care for Henkel, the maker of Persil detergent. Consider open shelving to allow clear access to necessities like detergent. (You can hide extra supplies in baskets and sturdy boxes.) A wheeled hamper with separate sections will help you divide lights and darks. Finally, add a plant to enliven your room and freshen the air naturally.

PHOTOGRAPH BY RYAN LIEBE TEXT BY ELYSE MOODY

Decant supplies into clear lidded jars to simplify refills.

THE DETAILS: WilliamsSonoma European ironing board, $130, williamssonoma.com. The Container Store Whitewash rattan storage bins, from $20 each, containerstore .com. Heritage Hill glass jars, from $8 each, target .com. Steele Canvas 3BU elevated truck with vegetable-tanned leather rim and divider, $173, steelecanvas.com. Samsung FlexWash WV9900 washing machine, $1,799, and dryer, $1,899, in White, samsung.com.

Always leave an empty front loader’s door open after a cycle so the drum can dry.

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The Well-Kept Home GOOD L I V I NG

4 I need a simple stain fix.

be whiter; my brights, brighter. After you wash whites with detergent, do a second hot-water cycle using just bleach. Why the two steps? When you combine them, the bleach kills the stain-targeting enzymes in the detergent before they can do their job. For other clothes, try a colorboosting detergent; most contain so-called “optical brighteners.” (They work so well that the military has banned them; they make fabrics glow in night vision.) Also,

and-wash step. For stubborn ink, food, grease, blood, and grass stains, we recommend nontoxic Amodex Cream.

5 Pet hair is my pet peeve. You need to reduce the static that makes fur stick, says Lin. Tumble fuzzy items in the dryer on the no-heat “air fluff ” setting, then add fabric softener to the wash. Last, dry them with reusable woolly dryer balls, eco-friendly alternatives to dryer sheets that grab hair, too.

fading, as well as the hues look dull.

3 “If it’s a knit, maybe,” says Sean Cormier, associate professor of textile science at the Fashion Institute of Technology, in New York City. “T-shirts and cotton sweaters can get their shape back. Woven materials like wool suits and dress shirts, no.” If your now-tiny item falls in the former group, lay it flat to dry and stretch the sides while it’s still wet. If it’s been dried, sorry. Rewashing it in cold water won’t help.

Save lots of money by caring for these common dry-cleaner drop-offs at home.

7 . . . and so does my workout gear.

wash. This helps re-

DAPPER DIYS

6 My washer stinks . . . Blame bacteria, which can bloom in humid frontloader machines. Every two to four months, wipe the door’s rubber seal with a cloth soaked in a solution of one cup chlorine bleach to two cups water, then run a hot-water cycle with bleach.

WOOL SWEATERS Hand-wash (see #8, above), then reshape on a towel and roll. Repeat. Lay flat to dry. (For our full sweater-care guide, visit martha stewart.com/sweater-care).

The germs on sweaty clothes, like synthetic leggings, are the culprits, says Cormier. Washing them in cold water with the suggested amount of detergent (not too much or too little) and without overloading the machine should clear odors; if they linger, you’re likely underdosing the detergent, says Lin. Skip fabric softener, which can interfere with wicking, and the dryer, which can shrink or damage high-tech fabrics. And remember to remove and hang them up promptly, to avoid replacing one yucky scent with another: eau de mildew.

PREMIUM DENIM Turn jeans and jackets inside out and machine-wash them in cold water on the delicate cycle. Shake out wrinkles and hang dry.

A ceilingmounted rack puts air space to smart use. hand-washing. Delicates aren’t as much work as you think: Most need a brief soak (five minutes, max) in a sink with gentle, low-alkaline detergent (Cormier likes Vaska), then a swish and a rinse in clean water. Let dirtier items sit for up to 30 minutes, then rub soiled areas with a laundry bar (try Purex Fels-Naptha). Hang or lay items flat to dry, and finito.

9 My dryer takes way too long. If you clean the lint trap and run small loads, and your stuff still comes out damp, look for a blockage. Detach the hose in back and remove any lint, then check the exhaust vent outside. Weak airflow there signals a clog in the line—a fire hazard. Call in a pro to clear it, and invite him back—dryer vents need annual checkups.

Jiffy Steamer Esteam handheld travel steamer, in Pink, $75, jiffy steamer.com.

Sheila Maid drying rack, 57", in White, $150, columbuswash board.com.

I WANT TO USE LESS ENERGY AND WATER. Lower your frequency. Wash underwear and socks after each use, of course, but only do pj’s, jeans, bras, and towels every three to five uses. Wring things out. Extend the spin cycle to cut drying time for bulky items like bedding. Upgrade your machine. High-eff iciency (HE) front loaders use about half the water of a standard top loader.

PE TER AR D I TO

2 My whites could

Everyday liquid detergent can remove most marks, says Lin. Pour a small amount directly onto the stained area of a dry item. Work it into the fibers with your thumb or another part of the garment, then let it sit for 5 to 10 minutes. ”That gives the enzymes and surfactants in the detergent time to work in a concentrated way before they get diluted in the wash,” he says. Launder per usual, ideally right away, and inspect the item carefully before putting it in the dryer to ensure the

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Editors’ Picks GOOD L I V I NG

Natural Beauties These intricate handwoven rush baskets by GAA make chic homes for cotton balls, hair accessories, even potpourri. From $120 each, gardencollage.com.

Tower of Flour Identify kitchen staples instantly with Martha Stewart Collection glass canisters, which have lids with airtight seals. $34 for a set of 4, macys.com.

Standing Room Only Keep your MVP cooking utensils at the ready in this displayworthy stoneware vase by Maggy Ames. $75, nickey kehoe.com.

Desk Set Boxes covered in marbleized paper from Patch NYC offer elegant storage for notebooks, stationery, or bills and receipts. From $14 each, patchnyc.com.

TO HAVE AND TO HOLD Organizing odds and ends can be a pleasure, not a chore, when you’ve got a cache of greatlooking containers to enlist. These vessels offer smart storage and add style by the basketful. PHOTOGRAPHS BY PETER ARDITO

Dig Deep Organize gardening essentials in a coated canvas tote from Shed. A roomy center holds gloves, twine, and a pot brush, and side pockets keep hand tools, well, handy. $135, healdsburgshed.com.

Fold Me Now Corral hats and gloves or toys in this soft felt box from IKEA; it collapses flat when not in use. Pudda basket, $9, ikea.com.

Hot Wire Cloth napkins and dish towels stay tidy and look pretty when stacked in Rejuvenation’s copper gym basket. From $35, rejuvenation.com.

Precious Metals Made by a family in Kyoto for more than a century, these sleek brass and copper canisters by Kaikado keep tea leaves or coffee fresh. From $140 each, tortoise generalstore.com.

Trunk Show At more than two feet long, this Americanmade powder-coatedsteel foot locker by Best Made Co. packs a lot of gear. Fill it with craft supplies or cozy blankets. $198, bestmadeco.com.

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ADV E RT I S E M E N T

Beauty Treats Worth Repeating Give your fall regimen an upgrade and boost your natural glow with RoC® products and healthy eating habits.

eat

fall’s favorite ingredients to help your skin look its best

EATING THE RIGHT FOODS can provide numerous benefits for the skin. Things like fruits, vegetables, and even chocolate provide valuable antioxidants that help your body and skin.

treat

skin with a regimen customized by pros

1. PREP SKIN DAILY

with self-foaming RoC® Daily Resurfacing Disks. This gentle skin conditioner is perfect for cleansing everyday. 2. MOISTURIZE WELL

for youthful skin at any age, especially around the eyes where we tend to show our age the most. RoC® MULTI CORREXION® 5-in-1 Eye Cream visibly reduces dark circles and hydrates skin, revealing a radiant glow in no time.

repeat

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be sure to use RoC®

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RETINOL CORREXION® Deep Wrinkle Serum—this antiaging formula is clinically proven to help visibly reduce both fine lines and deep wrinkles.

good habits for beauty that lasts

4. TACKLE TROUBLE AREAS with RoC® RETINOL CORREXION® Deep Wrinkle Night Cream. It works through the night so you wake up with healthylooking, smooth skin.

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This is not just a new anti-aging face cream. This is realizing that beauty doesn’t stop at my chin.

RoC® CHEST, NECK & FACE CREAM At RoC®, we have a broader approach to beauty. Too often, the delicate skin on your neck and chest is neglected. That’s why we created RoC® Chest, Neck & Face Cream. Its formula with HEXINOL® Technology and Broad Spectrum SPF 30 has been specially crafted to adapt to each zone. Your skin is protected from future damage* and after 4 weeks, ﬁne lines are visibly reduced. *when used with other sun protection measures / © J&JCI 2016

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American Made GOOD L I V I NG

Learning the Ropes A San Francisco woman quit a big job in tech to pursue her passion in a creative career. She found a dream medium in macramé—and is making her mark on the art form in eye-popping ways.

says Windy interior design, ceramics, and LED lighting. When she took Chien. It’s a bold and sweeping statement, but her career a class in macramé, which she’d done with her mom as a is proof: She studied film in college, owned an indie record kid, it “instantly felt right,” she says. So, ever the selfshop, and helped build Apple’s iTunes and App Store. Yet motivator, Chien challenged herself to tie a new knot every she was always hungry for more. “I longed to create but day for a year and post it on Instagram. This forced her to knew I couldn’t do it with a full-time job,” she recalls. keep learning the craft, and gave her exposure. By day 365, Four years ago, Chien took the plunge and left Apple. she had more than ten thousand followers. “I had to give myself permission to leave my whole identity In 2014, Chien started weaving sculptural extension cords and the security of a paycheck—even the approval of my and lighting fixtures resembling DNA double helixes, and mom!” she says. To give herself time to find her way, she friends—and friends of friends—started placing orders. As met with a financial planner, calculated bare-bones ex- her customer base grew, so did her designs: She scaled up penses, and put aside enough money to cover a year. That to wall hangings and installations that fill rooms. Today her way, she didn’t have to reassess the viability of her plan goal is to expand her business while staying very hands-on. every month. “This really freed me up,” she says. “I want to continue to get joy out of my work,” she says. “But Next, Chien sampled a range of creative outlets, including it should make sense for the head as well as the heart.” “I’M OMNIVOROUS WHEN IT COMES TO LIFE ,”

STRING THEORY Chien (left) with one of her wall hangings, which resembles a circuit board. “They’re completely improvised,” she says. “I start working and get into a flow state; it’s blissful.” Her materials come from hardware and marinesupply stores. For more info, go to windychien.com.

M O L LY D EC O U D R E AUX (P O RT R A I T ); V ERO K H ER IA N (S U P P L I ES)

TEXT BY MELISSA OZAWA

Pedigree vs. BLUE

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Love them like family. Feed them like family.®

American Made GOOD L I V I NG

You, Inc. Chien’s top advice for budding entrepreneurs.

1 “To make a living, treat your craft like a business, not a hobby. Don’t pay yourself too little; it isn’t sustainable. To price your work fairly, don’t forget about the time it takes to make a piece, including researching, developing, and perfecting it.”

“Professional photographs are worth their weight in gold. Do not skimp. They are essential to showcasing your work.”

3 “Don’t wear every hat. Hire an accountant, a PR rep, or an assistant as needed, so you can focus on the things about your business that you love.”

4 SMALL STEPS To develop her own style, Chien knew she needed to expand beyond the few basic knots used in macramé. “I wanted to learn all of them,” she says. Using a copy of the classic The Ashley Book of Knots as her guide, she mastered hundreds, and even created a couple of her own, which she dubbed “cruller” and “squid.”

GRAND GESTURES Chien finds inspiration far and wide—from Massimo Vignelli’s iconic New York City subway map to virtual reality and video games. She now has installations in business spaces around the country, including the sales office of a San Francisco condominium (top) and the Brazilian restaurant Fogo de Chao in Tysons, Virginia.

“Stay true to your vision. People come to me with unsolicited advice all the time—like telling me I should expand and go mass, which is not what I want to do now. It’s important to stand your ground.”

WI N DY C H I EN (K N OTS); C ESAR RU B I O (C O N D O M I N I U M); DA N N Y DAN SOY PH OTO G R A PH Y (R ESTAU R ANT )

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Beauty GOOD L I V I NG

All Systems Go If your mornings are manic and your evenings are exhausting, itâ&#x20AC;&#x2122;s time to tune up your beauty routine. These simple shortcuts will streamline your steps, unclutter your shelves, and make every minute (and product) count.

EVENING

PHOTOGRAPHS BY KENT ROGOWSKI TEXT BY MELISSA MILRAD GOLDSTEIN

Cabinet Positions

For autopilot ease, designate shelves for morning and nighttime products. Or arrange items from head to toe: hairstyling products on top and facial formulas in the middle, all the way down to body and foot balms.

I L LU ST R AT I O N S BY L A N T RU O N G; PRO P ST Y LI N G BY LI LI A B I R R EG EN

MORNING

Beauty GOOD L I V I NG Don’t waste time rooting through your makeup. Organize products by purpose (powder, blush) or color family (lipsticks), and have them at the ready.

COMPLEXION PERFECTORS

CHEEK COLORS

RED LIP SHADES

PINK LIP SHADES

MORNING SHORTCUTS Multitask in the shower

Make an SPF cocktail

Try this four-in-one move: In the couple of minutes it takes for conditioner to soften strands, lather up your body, brush your teeth (gargling will be surprisingly speedy), and detangle your hair with a widetooth comb; then rinse.

Combine makeup and sunscreen into a single step. For fail-safe coverage, New York City dermatologist Arielle Kauvar suggests mixing a few drops of foundation into a dollop of tinted sunscreen, like LaRochePosay Anthelios SPF50 Tinted Mineral Ultra Light Sunscreen Fluid ($34, laroche-posay.us).

Cut drying time and fight frizz

Styling sopping-wet hair is a hard no, as is blowdrying in the bathroom you just steamed up from showering. Blot strands well with a microfiber towel (like DevaTowel; $20, devacurl.com), then step into a cooler, more arid spot for the rest of your—fancy accent alert—coiffure. Straighten hair faster

Replace your round brush with a rectangular boarbristled paddle-style one. It acts like an ironing board for large sections of hair, says Lucy Garcia Plank of the Salon at Bergdorf Goodman, in New York City. We like the Spornette DeVille Paddle ($14, houseofbeauty world.com). Put your part to work

Zig-zag it to hide gray roots, or flip it to the other side for volume.

Rethink the order of your makeup

Apply foundation before concealer, and mascara before eye shadow or liner. You’ll need a lot less of the second items— maybe none at all.

pick: DHC Deep Cleansing Oil; $28, dhccare.com.) Optimize antiaging

Get grooming

Running late? A little lip color goes a long way, then just smooth brows with a toothbrush spritzed with hairspray and sweep hair back. These quick steps make you look polished and pulled together.

OVERNIGHT SUCCESSES Wash away the day

As soon as you get home, wash your face and apply nighttime skin treatments—now you can officially relax. (No need to cleanse again in the a.m.) Makeup pro Andrew Sotomayor suggests using an oil-based formula to make quick work of mascara and stubborn cosmetics. (Our

To ensure that a retinol is ultra-effective, don’t layer on ingredients that may cancel out its benefits. Save anything containing benzoyl peroxide or alpha hydroxy acids (AHAs) for morning, advises New York City dermatologist Heidi Waldorf. Get some (faux) sun

Smooth self-tanner onto your face before bed, says makeup artist Kimara Ahnert. Use a nontinted one like Tan-Luxe Sleep Oil ($51, tan-luxe.com) which won’t stain pj’s or sheets. You’ll wake up with a glow, and need less makeup.

Stop tomorrow’s sweat

Apply antiperspirant deodorant at night so it can adhere to sweat ducts while you doze, says Kauvar. That’s one less step in the morning. Relocate a soothing night cream

Keep a jar by your bedside table to provide a final layer of moisture and a tension-relieving ritual, says Sotomayor. We like L’Oréal Revitalift Triple Power Intensive Skin Revitalizer ($25, lorealparis usa.com). Before hitting the sack, gently massage it into your temples, brow furrows, jaws, and neck.

Beauty GOOD L I V I NG

COUNTER INTELLIGENCE Prep for cooler days with a powerhouse skin-care ingredient, a fresh lipstick, and a revamped cult product that soothes dry skin on contact. TEXT BY MELISSA MILRAD GOLDSTEIN

1. Mary Kay Timewise Vitamin C Activating Squares, $24 for 12, marykay.com.

2 1

4. Dr. Dennis Gross C+ Collagen Deep Cream, $72, dgskincare.com.

5 7

To amp up your favorite serum, dissolve these paper-thin vitamin C squares in a few drops of water and mix them right in.

3. Peter Thomas Roth CC Cream SPF 30, $48, peterthomasroth .com.

5. Paula’s Choice Resist C15 Super Booster, $49, paulaschoice .com. 6. Murad Essential-C Eye Cream, $69, murad.com.

7. Clinique Fresh Pressed Daily Booster With Pure Vitamin C 10%, from $20, clinique.com.

The C Suite A decades-old superhero is back in action. When it first appeared in the ’90s, vitamin C was celebrated by dermatologists for its ability to brighten complexions, fade spots, stimulate collagen production, and offset the effects of pollution. But on the flip side, it smelled strange, irritated some skin types, and quickly degraded once exposed to air and light. Today’s improved versions have all the benefits but are also stable, penetrate deeper into skin, and have nice scents. Say hello to your new main squeeze.

MARTHA’S PICK Use a few drops, layered under moisturizer. Mario Badescu Vitamin C Serum, $45, mario badescu.com.

IN OUR BAG

Made You Smile It’s been a while since we’ve fallen in love with a lipstick. But a new category, lip creams, had us at “superhydration.” Application is effortless; you don’t need a mirror or liner. The pigment payoff is just right (not too light or dark). The shine is lustrous, not lacquered. And they’re packed with oils or hyaluronic acid, so your mouth feels smooth. Color us smitten.

THREE TO TRY Giorgio Armani Ecstasy Shine (above), in Rouge 401, $38, armani beauty.com. Chantecaille Lip Chic, from $38, chantecaille.com. Clé de Peau Beauté Lipstick, $65, cledepeaubeaute.com.

NEXT LEVEL

Aquaphor Ointment Body Spray

The be-all, end-all balm for dry cuticles, chapped elbows, cracked heels, and mild scrapes now comes in spray form, so you can add fullbody moisturizer to its list of uses. Spritz a fine mist evenly over skin and behold its magic: The weightless formula soaks in for instantly soft, supple skin— no vigorous rubbing required. $11, aquaphorus.com.

PH OTO G R A PH S BY K EN T RO G OWS K I ( T H E C S U IT E ), PE T ER A R D ITO (OT H ERS); PRO P ST Y LI N G BY LI LI A B I R R EG EN

2. Natura Bissē C+C Vitamin Scrub, $69, naturabisse.com.

notebook YOU R E SSE N T I A L PL A N N E R

Events Ideas Products Offers

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At Almond Breeze, we only use Californiagrown Blue Diamond Almonds. Cared for by our family of almond growers. almondbreeze.com

It's what makes mouths water. Taste buds happy. It gives grilled cheese inner glory. Try Sargento ® 100% real, natural cheese. sargento.com/natural-cheese

RIDERS BY LEE® CONGRATULATIONS – IT’S A DOG! At ItsADog.com, dog owners and “expecting” dog owners can create a customized pet gift registry to share with family and friends!

Riders by Lee ® offers new fits, fun styles. Look and feel great with fashionable, perfectly-fitting clothing that moves with you. ridersbylee.com

WISCONSIN CHEESE

TOM'S OF MAINE ®

With more than 600 varieties, types, and styles of Wisconsin cheese, there's always something new to discover. Explore recipes, pairings, and more at EatWisconsinCheese.com.

With naturally derived ingredients and whitening technology to remove surface stains, brighten your smile with Luminous White™ toothpaste. Try a natural way to whiten today! tomsofmaine.com

Style GOOD L I V I NG

The Essential: Loafer When a timeless work shoe nudges the boundaries with rich colors and charming details, a new pair for fall is worth every penny. Wiggle into these, with or without socks, and hit the ground running in style.

1 THE ORIGINAL Designed in 1936 as a men’s shoe, this preppy classic embodies old-school cool. G. H. Bass & Co. Whitney Wee-juns, $110, ghbass.com.

2 TONGUE-TIED 3

Feminine meets unfussy in an oxblood hue with a chic leather bow.

PHOTOGRAPH BY KENT ROGOWSKI TEXT BY MELISSA MILRAD GOLDSTEIN

J.Crew leather loafers, $178, jcrew.com.

3 FRINGE ON TOP Color-blocked leather and a 1.5-inch heel elevate this sleek riff on a golf shoe. Cole Haan Margarite loafers, $200, colehaan.com.

4 TO THE POINT Get your gamine on: Pair tapered toes with pants that hit above the ankle. Everlane The Modern loafers, $168, everlane.com.

5 TEAL APPEAL

Vince Camuto Elroy penny loafers, $99, vince camuto.com.

6 POLISHED SILVER

Loafers are roomier and have thicker, more supportive soles than ballet flats, says Manhattan podiatrist Jacqueline Sutera. That’s a win-win for your feet.

Kick things up a notch with metallic embossed leather and oversize pom-poms. Frances Valentine Greta tasseled loafers, $465, francesvalentine.com.

7 A NEW NEUTRAL Think beyond black and brown: This dovegray pick has elegant scalloped trim. A.Testoni leather moccasins, $295, testoni.com.

PRO P ST Y LI N G BY LI LI A B I R R EG EN

7 1

This moody blue suede slip-on has the butterysoft feel of a ballet flat and a streamlined silhouette.

6 Reasons Why Simple Servings Deserves a Meow

™

Simple Servings 1 makes leftovers history. ™

With a single serving in every cup, you can feed your feline friend the wet food she loves without worrying that your refrigerator will smell like cat food.

mess, more 2 Less purrs.

Your cat doesn’t cook, so why should you clean? All you have to do is open the easy-peel cup and serve.

Great taste is always on the menu. Each cup of

Simple Servings™ features shreds of real seafood or poultry in a savory sauce or gravy. Your cat won’t just be a member of the clean plate club: she’ll be the president!

ﬂavors 4 Delicious make every meal memorable. Your four-legged foodie is sure to give all 4 irresistible varieties a purr of approval.

5 Simple Servings

™ is

always crave-worthy.

Whether you use it as a topping on dry food to change up your cat’s menu, open a cup when they deserve a special treat, or simply because it’s mealtime, Simple Servings™ will always get a meow—and probably a few head-butts of affection, too.

6 Trying Simple Servings™ couldn’t be more, well, simple. It’s available now in your local grocery store, so you can start making mealtime more special today!

ODUCING INTR

SINGLE-SERVE CUPS FOR YOUR CAT

©/ TM/® Big Heart Pet, Inc.

NO MESS. NO LEFTOVERS. SO SIMPLE. Discover the easy-open, individual portions of Simple Servings™ with real pieces of seafood or poultry in a savory sauce or gravy. MEOW MIX.® THE ONLY ONE CATS ASK FOR BY NAME.®

54 2

GOOD L I V I NG

THE SCENE MAKER

HANNAH BEACHLER Video production designer, New Orleans

B RIAN D O U G L AS (P O RTR AIT); C O U RTE SY O F APPLE ( WATC H); PETE R ARD ITO (OTH E RS)

Telling tales visually through the environments she creates is Hannah Beachler’s craft. She’s painted Miami in pastel hues for the Oscar-winning Moonlight and conjured ghostly plantations for Beyoncé’s Lemonade visual album; next, she’ll drop us into the fantastical orbit of Marvel’s Black Panther (coming to theaters in February). For each project, she works closely with the director and entire team, sketching and plastering walls with thousands of images. “If you don’t force it and you trust your intuition, a map of where to go presents itself organically,” she says. Not surprisingly, Beachler’s own home in New Orleans’s 11th Ward is eclectic, packed with finds from many different decades. “If a piece has a lot of character, I’ll imagine where it has been and how it came to be,” she says. “It’s about filling my home with stories.”

WIN THIS! For a chance to win these sneakers, go to win .marthastewart.com on September 7. For details, see page 119.

“The most durable bag I’ve had—it’s worth every penny.”

Tastemaker GOOD L I V I NG

BEACHLER’S STYLE 3 5

“This dress is urban, retro, and easy.”

Work uniform: ”Jeans, tank top, cardigan, scarf—and I always pepper in a healthy amount of vintage, like a Levi’s denim jacket [2].” ebay.com. On her feet: Vans Sk8-Hi sneakers (6), $65, vans.com. By her side: Tumi’s Camilla tote (12), $445, tumi.com. Go-to designer: “Demestik by Reuben Reuel designed the dress I wore to the 2016 Creative Emmy Awards. I love his colors and African-infused designs.” Helga midi dress (9), $240, demestik.us. Timepiece: Apple Watch (10), $369, apple.com. Signature lip color: Perfect Red lipstick from AJ Crimson Beauty (3), $22, ajcrimson.com. Makeup trick: “I’ve used Wet n Wild black liquid eyeliner since I was 19. It has the best brush and is super-easy to use. I believe in the age-old mantra: ‘If it’s not broke, don’t fix it.’” Mega Liner (11), $4, wetnwild beauty.com. Sun protection: “A big, floppy hat.” San Diego Hat Company Ultrabraid XL brim sun hat (13), $44, zappos.com. Skin-care staple: Dove soap (14), $4.50 for 4 bars, target.com. On her nightstand: “I usually wear my hair in box braids, so I keep silk scarves to wrap them up Erykah Badu–style.”

IN HER HOME

Design vibe: “I mix midcentury modern with ’50s retro and ’80s contemporary.” Prized possession: “A papier-mâché sun and moon that my son and I made and painted together when he was 2 years old. He’s 19 now.” Flower of choice: Black calla lilies (4).

Gift wrap: “Pastel tissue paper [1] in blue, green, or yellow with pops of black or beige.” $3 each, paper presentation.com. She collects: “Vintage desktop lighters. They’re like little sculptures with hidden secrets.” Favorite movie: Sexy Beast. Inspiring artist: “Photographer Ernst Haas. I love how he uses color, perspective, and reflection to create something new.”

IN HER KITCHEN Breakfast: “Coffee and waffles. I especially love Community Coffee’s coffee and chicory [7]. Wherever I am in the world, a good friend will send me some.” $6.50 for 12 oz., communitycoffee.com. Cocktail hour: A glass of Robert Mondavi Moscato D’Oro. Dinner-party menu: “Crispy salmon, homemade mashed potatoes, and pan-fried cabbage.”

ON THE GO Local dining spot: “Hands down, my favorite restaurant in New Orleans is Coquette.” Travel necessity: “When I’m on the road— and I’m away a lot— I always keep Beats Studio wireless headphones [8] and a good playlist with me. Lately it’s been Kendrick Lamar and 6LACK.” $380, apple.com. Her ride: “I’m a huge car lover. I drive a 2010 Land Rover Range Rover Sport HSE in midnight blue. It’s a V-8, 8 cylinders, 5.0 liter, 375 bhp, with a Jaguar engine.” Charity: ASPCA, aspca.org. Trusty gadget: Bamboo solo stylus (5), $20, wacom.com.

Health GOOD L I V I NG

Secrets of Nutritionists

TEXT BY JESSICA MIGALA

Put protein and produce into your breakfast “This helps boost your energy and focus,” says Michelle Babb, a Seattle-based registered dietitian and the author of Anti-Inflammatory Eating for a Happy, Healthy Brain (Sasquatch Books, 2016). She gets cracking with two overmedium eggs (each has 12 percent of your FDA-recommended daily value of protein) and greens. New York City–based registered dietitian Heather Bauer makes sweetpotato toast, swapping the spud in for bread: Cut a raw sweet potato lengthwise into quarter-inch slices. Brush two with olive oil (refrigerate the rest; one medium potato yields about six slices) and pop them in the toaster till they’re crisp. She tops each with 4 percent Greek yogurt or a creamy spread like Kite Hill (made from almond milk), and a sunny-side-up egg. “Eggs are satisfying because of the fat, and the yolks are rich in immunesupporting vitamin D,” Bauer says. To fast-track either breakfast, hard-boil eggs ahead of time.

C O N P O U LO S

They’ve got the latest health studies and years of experience helping people eat better. Read on for their top tactics to get your daily essentials, enjoy every bite, and navigate busy schedules and cravings like a pro.

SMALLER PORTIONS STRETCHING A PLAN POSITIVE THINKING TAKING THE STAIRS A CHECKUP WHOLE WHEAT PASTA MORE CARDIO FLOSSING STEP CLASS MEDITATION MORE LEAFY GREENS GETTING MORE H2O START WITH A SPIN CLASS A WORKOUT BUDDY FALLING IN LOVE DANCING BREATHING EXERCISES A NEW LANGUAGE WEIGHTLIFTING A GOOD BREAKFAST A FLU SHOT Spinning clay exercises your creativity, as well as your arms. 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.

Health

KNOW

MOUTHS DON’T WATER FOR

PROCESSED CHEESE.

GOOD L I V I NG

Start meals with a glass of water Women need about six pints of water a day, per the Institute of Medicine of the National Academies, which sets the guidelines. Studies show that skimping can cause headaches and fogginess and dampen your mood. Down a glass before every meal and you’re halfway there. “The biggest challenge for most people is remembering to drink,” says New York City registered dietitian Amy Stephens. Nutritionists also nosh on water-filled foods like melons, tomatoes, and oatmeal (oats absorb their cooking liquid; one cup contains almost seven ounces). Stealth thirst-quenchers like these provide up to 20 percent of the fluids in our diet.

Sneak in extra nutrition

In their eyes, the only cheese is 100% It’s what makes mouths water. Taste buds happy. It gives grilled cheese inner glory. Sargento® Natural Cheese Slices. Always 100% real, natural cheese.

of Greek yogurt and 30 and 25 percent of your daily calcium and D needs, respectively. Beyond dairy, they bring along canned salmon for lunch (half a can, or three ounces, covers 18 percent of your daily calcium and a whopping 77 percent of vitamin D) and mix molasses into smoothies (a tablespoon of the syrup contains 40 mg calcium; the same amounts of higher-calorie agave and honey have zero).

Snack on bite-size whole foods We’re supposed to eat 25 grams of heart-smart fiber a day, minimum—no easy feat. Fresh vegetables (the crunchier, the better) cram it in, but they’re not always the most convenient snacks. That’s why Warren fills her fridge with flavorful, colorful, no-prep produce like baby bell peppers, sugar snap peas, and string beans. They all have about two grams of fiber per serving; plus, whole vegetables boast phytonutrients, good-for-you chemicals that help slash your risk of a host of diseases, including cancer. Warren dunks them in a quarter-cup of guacamole for four more grams of fiber.

Dietitians make wholesome foods work even harder. Borrow these three easy moves: Top a salad or wholewheat pasta with nutritional yeast, suggests Stephens. Two tablespoons add a cheesy flavor and have more than 60 percent of your recommended daily vitamin B12, which helps maintain energy levels. Chia seeds are another power player, full of brain-aiding omega-3s and blood pressure–regulating potassium, says Beth Warren, a registered dietitian in New York City, who mixes a teaspoon into her oatmeal. Toss a halfcup of spinach into the blender when you make a smoothie, says New Jersey– based registered dietitian Erin PalinskiWade, author of 2 Day Diabetes Diet (Readers Digest, 2013); it’ll up the amount of disease-fighting antioxidants without changing the flavor.

Nutritionists really are just like us: They finish a long day feeling ravenous. Rather than crumbling and ordering takeout, Palinski-Wade falls back on her emergency arsenal. “There are five items I always have on hand to save me,” she says: Greek yogurt, Kind bars, eggs, flatbread (she likes Flatout brand), and frozen broccoli. The first two are protein-rich snacks, and the last three add up to a quick, satisfying omelet wrap.

Take your calcium to go

Enjoy a little something sweet

Pros aim to get small doses throughout the day to meet the daunting daily quotas: 1,000 milligrams of calcium and 600 IUs of D. Milk and cheese are classic sources of calcium and vitamin D, two nutrients that work together to keep your skeleton strong (calcium buoys bone mass, and vitamin D helps your body absorb calcium). In addition to the usual portable suspects, like yogurt and string cheese, experts sip kefir, a fermented-milk drink with the tartness

Dessert definitely isn’t off-limits. The key word is little. Chicago registered dietitian Vicky Shanta Retelny dips a halfcup of strawberries, blueberries, orange segments, or pear or banana slices into an ounce of melted dark chocolate (cacao is chock-full of antioxidants). Stephens is a sharer. When she craves an afternoon cookie, she buys a big one and splits it with two coworkers; when she’s out to eat with her family of six, they order two desserts and six forks, and dig in.

Come home to healthy choices

Discover the difference at Sargento.com/natural-cheese

REAL CHEESE PEOPLE

BELIEVE THE ONLY CHEESE IS

100% REAL, NATURAL CHEESE.

51% vs. 100% Pasteurized process cheese food is only required to contain 51% real cheese. And we all know mouths don’t water for half of anything. Try Sargento® 100% real, natural cheese slices. © 2017 Sargento Foods Inc.

My Pet, My Plan Breakthrough nutrition delivers impressive results for senior pets!

Martha Stewart Living team members with senior pets participated in a Purina® Pro Plan® challenge for 30 days. Purina® provided free Purina® Pro Plan® Bright Mind® Adult 7+ canine formula and Purina® Pro Plan® Prime Plus® Adult 7+ feline formula, and the results are in!

WHAT IF

YOUR OLDER DOG COULD THINK MORE LIKE HIS YOUNGER SELF?

Purina® Pro Plan® Bright Mind® Adult 7+ contains enhanced botanical oils shown to promote alertness and mental sharpness in dogs age 7+. BRIGHTMINDEFFECT.COM

‘‘

She’s alert and engaged again! Over the years, my 7½ -year-old French bulldog, Petunia, started to become more tired and less social among family and other pets. After changing her diet to Purina® Pro Plan® Bright Mind® Adult 7+ the transition exceeded my expectations. Petunia is alert and engaged with us. She initiates playtime and even started sleeping in my bed at night again! I ﬁnd it more enjoyable to take her out for walks, as she’s eager to explore and has become curious around other dogs again.

‘‘

It feels good to give her food that has had such a positive impact on her and what she is able to do. I always knew it was important to feed your dog quality food, but I didn’t realize that there could be such a big, positive difference on Petunia’s alertness.

— Angelique, General Manager, Martha Stewart Digital

FO R ADU LT DO GS AG E 7+

Available exclusively at Pet Specialty Retailers.

‘‘

It feels good knowing Ella’s eating a product with a blend proven to improve and extend the life of senior cats!

As the owner of a 12-year-old cat, I like that Purina® Pro Plan® Prime Plus® offers a nutritional diet specialized for older pets. Knowing that there is a 9-year study proving the blend in Prime Plus® Adult 7+ can extend the life of cats* deﬁnitely makes me want to continue to feed her Prime Plus® wet and dry food—plus she loves the taste!

‘‘

Hopefully, Ella’s love for the food means my husband and I can share more heartwarming moments with her, from mornings being awoken by her tapping my face for food to evenings greeted by her happy meow at the door and playing together.

* Findings based on cats exclusively fed a complete diet with the proprietary blend vs. cats fed the complete and balanced diet alone.

— Emily, Brand Director, Martha Stewart Living

YOUR OLDER CAT’S FOOD COULD EXTEND HER LIFE?

WHAT IF

New Purina® Pro Plan® Prime Plus® includes a proprietary blend proven to improve and extend the lives of cats age 7+. (Findings based on cats exclusively fed a complete diet with the proprietary blend vs. cats fed the complete diet alone.) ProPlan.com/PrimePlus

BAC

9-Y D BY A E STU AR DY

BRING OUT GREATNESS IN YOUR PET To help dogs and cats thrive, Purina® Pro Plan® has created specialized formulas for the unique needs of senior pets. Pro Plan® Bright Mind® Age 7+ canine formulas provide brain-supporting nutrition for cognitive health and Pro Plan® Prime Plus® formulas include a blend proven to improve and extend the life of cats 7 and older. Visit BRIGHTMINDeffect.com and proplan.com/PRIMEPLUS to learn more about the breakthrough nutrition of Pro Plan®.

FOR ADULT CATS AGE 7+

Available exclusively at Pet Specialty Retailers. Purina trademarks are owned by Société des Produits Nestlé S.A. Printed in USA.

Ask Martha GOOD L I V I NG

GROUND CINNAMON

CUMIN SEEDS

GROUND GINGER CRUSHED RED-PEPPER FLAKES

WHOLE CLOVES

SWEET PAPRIKA

I just moved into my own place and want to start fresh with spices—which do I really need?

WHOLE NUTMEG

—Tyrell Howard, Spokane, Wash.

A: Our food editors rely most on the nine essentials here. They suggest buying longerlasting whole spices whenever possible, and grinding them as needed. (Ground spices taste fresh for about six months; give them a quick sniff before use to check potency.) Buy those you need less frequently in the smallest containers possible, and store all spices in a pantry or another cool, dark, dry spot.

TIP WHOLE ALLSPICE

PHOTOGRAPHS BY PETER ARDITO

CAYENNE PEPPER

To make a great seasoning for pork, chicken, or fish, combine 4 teaspoons sweet paprika, 2 teaspoons kosher salt, 1 teaspoon ground ginger, ¾ teaspoon ground cinnamon, ½ teaspoon cayenne pepper, and ½ teaspoon ground allspice; store it in a jar for up to 3 months.

Ask Martha GOOD L I V I NG

My necklaces are always getting tangled. How do I unknot them, and whatâ&#x20AC;&#x2122;s the best way to prevent this from happening? â&#x20AC;&#x201D;Erika Bier, Helena, Mont.

A: First, unhook the chain, so youâ&#x20AC;&#x2122;re working with a line rather than a circle. Then gently tease out the tangle with the tip of a pin. For a particularly tough knot, add a tiny bit of baby oil to reduce friction, but take care to keep it away from any gemstones. To avoid future tangles, lay your jewelry in an organizing tray that can sit on your dresser or in a drawer. We like this one from Wolf, which is fitted with a slip-free insert that inhibits tarnish. It also prevents delicate necklaces and bracelets from touchingâ&#x20AC;&#x201D; and getting snarled ($19 for 1Â˝-inch standard tray; $25 for necklace insert, wolf1834.com).

Q: How can I maintain my dogâ&#x20AC;&#x2122;s coat between trips to the groomer?

C U LT U R A R M/A L A M Y STO C K PH OTO (D O G)

â&#x20AC;&#x201D;Isaiah Tomlinson, Richmond, Va. A: Regular brushing once or twice a week not only keeps your pet looking her bestâ&#x20AC;&#x201D;it also gives you a chance to detect changes that could be signs of a serious medical condition. Only bathe your pet about once a month (more frequent cleanings can dry out her skin). Brush first, removing any mats, and then use a pet-safe shampoo, as well as a conditioning rinse, if you have a long- or wire-haired breed. (We like Earthbath Oatmeal & Aloe Shampoo and Conditioner; $17 and $19, amazon.com.) Some long-haired dogs may need trims between groomings, tooâ&#x20AC;&#x201D;around the eyes (for visibility), the chin and jaw (to keep food from getting stuck), or the paws (to prevent dirt from collecting). A vet or groomer can show you how to do this safely at home.

LET US HELP YOU!

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

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Amazon â&#x20AC;˘ Crate & Barrel Sur La Table â&#x20AC;˘ Williams-Sonoma

*K-Cup is a registered trademark of Keurig Green Mountain, Inc. Cuisinart is not afďŹ liated with Keurig Green Mountain, Inc. ÂŠ2017 Cuisinart.

E VE RYDAY FOOD Cook, Nourish, Enjoy

start with

LEFTOVER RICE A pot of this pantry staple goes a long way, baby. Whether you have white or brown, short or long, homecooked or takeout on hand, any variety will do. Here are clever ways to make the most of every morsel, from a quick breakfast to a skillet dinner.

R EC I PES A N D FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY AY ES H A PAT EL

PHOTOGRAPHS BY ARMANDO RAFAEL TEXT BY BROOKE PORTER KATZ

1 RICE PORRIDGE In a saucepan, combine 1 cup cooked rice, 1Â¼ cups whole milk, 2 chopped Medjool dates, and a pinch each of cinnamon and kosher salt. Bring to a boil, then reduce heat and simmer, stirring, until thick and creamy, 5 to 7 minutes. Serve, topped with berries, chopped apple, toasted sliced almonds, and a drizzle of honey.

TIP For the best results in all these recipes, use grains right from the fridge.

September E V E RYDAY F OO D

A ONE-PAN DINNER

FRIED RICE WITH CHINESE-STYLE SAUSAGE Active/Total Time: 30 min. Serves: 4 3 tablespoons safflower oil 2 links Chinese-style sausage, such as Kam Yen Jan (available at amazon.com), cut into ¼-inch coins 1 bunch scallions (about 10), thinly sliced, white and light-green bottoms separated from dark-green tops

2 carrots, cut into ¼ -inch pieces ( ⅔ cup) Kosher salt and freshly ground pepper 2 tablespoons minced garlic (from 5 cloves) 2 tablespoons peeled and minced fresh ginger (from a 2-inch piece) 3 large eggs, cracked into a bowl 2

A VEGETARIAN SIDE OR MAIN

CRISPY RICE CAKE WITH CELERY SALAD AND AVOCADO Active/Total Time: 35 min. Serves: 4 2 cups cooked rice 1 cup coarsely grated zucchini (from 1 small)

½ cup freshly grated Parmesan 3 large eggs

½ teaspoon finely grated lemon zest, plus 1 teaspoon fresh juice 2 tablespoons thinly sliced fresh mint or basil, plus whole leaves for serving Kosher salt and freshly ground pepper

¼ cup plus 2 teaspoons extravirgin olive oil

⅔ cup thinly sliced celery (from 2 stalks), plus leaves for serving

⅔ cup thinly sliced radishes 1 avocado, thinly sliced

1. In a bowl, thoroughly combine rice, zucchini, Parmesan, eggs, lemon zest, sliced mint, 1 teaspoon salt, and ¼ teaspoon pepper. 2. Heat ¼ cup oil in a large nonstick skillet over medium-high. When it shimmers, pour rice mixture into center and press with the back of a spoon until flattened to a ½ -inchthick pancake. Cook until bottom is golden brown and edges are crisp, 4 to 5 minutes (lower heat if edges are browning too quickly). Carefully flip with large spatula, or slide onto a plate, flip onto another plate, and slide back into skillet. Cook on second side until golden brown, 3 to 4 minutes more. Transfer to a cutting board. 3. In a bowl, toss together celery, radishes, lemon juice, and remaining 2 teaspoons oil. Season with salt and pepper. Arrange avocado on cake; season with salt. Top with salad, celery leaves, and mint leaves. Cut into wedges; serve.

3 cups cooked rice

A SATISFYING PACKED LUNCH

“SUSHI” GRAIN BOWL Active/Total Time: 10 min. Serves: 1

Place 1 cup cooked rice in the bottom of a resealable container, and top it with tinned tuna. (We love Safe Catch, available at thrivemarket.com; it’s sustainably harvested and the lowest-mercury tuna on the market.) Add a peeled and halved hard-cooked egg, a cut-up mini cucumber, a handful of blanched shelled edamame, some toasted sesame seeds, and thinly sliced nori. For the dressing, whisk together 2 teaspoons soy sauce (preferably low-sodium), 1 teaspoon fresh lime juice, and 1 tablespoon extra-virgin olive oil. Season with freshly ground pepper. Keep refrigerated until 30 minutes before serving.

⅔ cup frozen peas 2 tablespoons soy sauce (preferably low-sodium)

1. Heat a large skillet (preferably cast iron) over high until very hot, about 2 minutes. Swirl in 2 tablespoons oil. Add sausage, scallion white and light-green parts, and carrots; season with 1 teaspoon salt. Cook, stirring, until golden in places, about 2 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. 2. Push vegetables to one side of skillet. Pour remaining 1 tablespoon oil into other; add eggs and scramble with a fork until just set but still moist, about 30 seconds. Add rice; stir to combine everything, then cook, stirring often and scraping bottom of pan, until heated through, about 3 minutes. Stir in peas and soy sauce; cook about 30 seconds more. Remove from heat. Season with salt and pepper and stir in scallion greens; serve.

September

Store-bought pizza dough is a huge time-saver, but if you want to make your own, see our recipe at marthastewart .com/pizza-dough.

what’s for dinner?

FRESH IN A FLASH With late-summer produce spilling into September, it’s easy to get back in a fall groove. Put a tasty meal on the table in about half an hour by reaching for the season’s abundant greens (and purples, and yellows). Shaved carrots, fennel, and arugula top a sausage pizza; corn is cooked up in a creamy salmon chowder; and Japanese eggplant stars in a roasted ratatouille.

R EC I PES BY SA R A H CA R E Y; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY AY ES H A PAT EL

E V E RYDAY F OO D

Roasted Ratatouille and Eggs

Sausage-and-Fontina Pizza

Lemon-Ginger Chicken and Green Beans

Salmon-and-Corn Chowder

Roasted Ratatouille and Eggs

Sausage-and-Fontina Pizza

Active Time: 25 min. Total Time: 40 min. Serves: 4

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

¼ cup extra-virgin olive oil 1 pound pizza dough, thawed if frozen

2 cups cherry tomatoes, halved if large

8 ounces sweet Italian sausage, removed from casings and broken into bite-size pieces

6 ounces roasted red peppers, cut into ¼-inch strips 6 sprigs thyme, plus fresh thyme leaves for serving (optional) 2 tablespoons drained capers (from a 3-ounce jar)

⅓ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 4 large eggs Toasted rustic bread, for serving

1. Preheat oven to 500°, with a large ovenproof skillet on center rack. Cut eggplants in half lengthwise, then crosswise into ½ -inch pieces (you should have 3 cups). Mince 3 garlic cloves. Remove skillet from oven; carefully add eggplants, tomatoes, peppers, thyme sprigs, minced garlic, capers, and oil (it will spatter). Season with salt and pepper; toss to combine. Roast, stirring twice, until eggplants are soft and tomatoes have burst and are beginning to char, about 15 minutes. 2. Make 4 wells in mixture; crack 1 egg into each. Season eggs with salt and pepper. Roast, rotating halfway through, until whites are set but yolks are still soft, 4 to 6 minutes. Remove from oven; let stand 3 minutes. Rub toast with remaining garlic clove; drizzle with oil. Serve eggs and ratatouille over toast, sprinkled with thyme.

3 ounces fontina, thinly sliced 3 tablespoons coarsely chopped pickled jalapeños, plus 1 tablespoon brine Kosher salt and freshly ground pepper 2 medium carrots 1 very small head fennel, trimmed 2 cups packed baby arugula

1. Preheat oven to 500°, with an inverted rimmed baking sheet on top rack. Brush another baking sheet with 2 tablespoons oil; stretch dough into an 11-by-12-inch rectangle on it (if dough springs back, let stand a few minutes). Scatter sausage evenly over dough. Bake on inverted sheet 10 minutes. Sprinkle with cheese, jalapeños, salt, and pepper. Bake until crisp on bottom and cheese is bubbling, 5 to 8 minutes more. Let cool slightly. 2. Meanwhile, peel carrots and shave into short lengths with peeler. Thinly slice fennel. Toss carrots, fennel, and arugula with brine and remaining 2 tablespoons oil. Season with salt and pepper. Top pizza with a handful of salad just before serving, with remaining salad on the side.

Lemon-Ginger Chicken and Green Beans

Salmon-and-Corn Chowder

Active Time: 20 min. Total Time: 30 min. Serves: 4

4 small boneless, skinless chicken-breast halves Kosher salt and freshly ground pepper 1½ teaspoons finely grated lemon zest, plus wedges for serving 6 tablespoons extra-virgin olive oil

Serve with oyster crackers, or larger Vermont common crackers. 3 tablespoons unsalted butter 1 small onion, finely chopped Kosher salt and freshly ground pepper

6 cloves garlic, crushed

1 tablespoon unbleached all-purpose flour

2 teaspoons grated fresh ginger (from a 1-inch piece)

2 jars (each 8 ounces) clam broth

8 ounces green beans, trimmed and cut into 1-inch pieces

½ cup packed cilantro leaves 1 cup couscous 3 mini cucumbers 3 cocktail tomatoes, such as Campari

1. Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and ⅓ cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro. 2. Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into ½ -inch pieces and tomatoes into ½ -inch wedges. Toss both with ¼ cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining ¼ cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

12 ounces Yukon Gold potatoes, scrubbed and cut into ½-inch pieces 1 pound skinless salmon fillet 2 ears corn, shucked

¼ cup heavy cream ¼ cup thinly sliced fresh basil, plus whole leaves for serving 1. Melt butter in a large straight-sided skillet over medium-high heat. Add onion; season with salt and pepper and cook, stirring occasionally, until translucent, about 2 minutes. Add flour; cook 30 seconds. Stir in clam broth, 1 cup water, and potatoes. Bring to a boil, then reduce heat and simmer, covered, until potatoes are tender, 10 to 12 minutes. Meanwhile, cut salmon into 2-inch pieces and corn into 1-inch rounds. 2. Add salmon and corn to skillet. Cook, covered, stirring once, until salmon is opaque and corn is crisp-tender, about 3 minutes. Remove from heat. Stir in cream and basil. Serve, sprinkled with basil leaves and pepper.

2 Japanese eggplants 4 cloves garlic

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September E V E RYDAY F OO D

healthy appetite

Use Your Voodles These twirling, swirling, colorful ribbons of vegetables add loads of flavor and a satisfying bite, turning classic dishes into plant-forward masterpieces.

The skin of yellow squash is rich in antioxidants like lutein, which can help prevent cataracts.

Beets contain the mineral manganese, which aids in bone strength.

One large zucchini provides more than half of your recommended daily vitamin C.

Carrots are a good source of fiber, which helps you feel full longer and can help lower cholesterol and glucose levels.

R EC I PES BY S H I R A B O CA R ; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY AY ES H A PAT EL

A spiralizer is the only tool you need to make voodles; pick medium to large vegetables for easier slicing. You can also buy them precut.

September E V E RYDAY F OO D

CHICKEN VOODLE SOUP Active Time: 25 min. Total Time: 55 min. Serves 6

1. In a medium pot, combine 4 cups low-sodium chicken broth, 4 cups water, 1 pound boneless, skinless chicken breasts, 2 thinly sliced celery stalks, 2 peeled and thinly sliced carrots, and 1 diced small onion. Bring to a boil; season with kosher salt and freshly ground black pepper.

chicken is cooked through, about 10 minutes; transfer chicken to a plate. Let cool slightly, then shred into bite-size pieces. 3. Return broth to a simmer; add 5 cups voodles from 2 medium zucchini. Cook until just tender, about 2 minutes. Remove from heat. Stir in chicken and ¼ cup chopped fresh dill. Season with salt and pepper. Serve, with a drizzle of extra-virgin olive oil and a squeeze of lemon.

2. Reduce heat to a simmer, cover, and cook until

YELLOW-SQUASH AND SHRIMP-SCAMPI “PASTA” Active/Total Time: 20 min. Serves: 4

1. Heat 2 tablespoons extra-virgin olive oil in a large skillet over mediumhigh. Season 1 pound peeled, deveined large

shrimp with kosher salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate. 2. Reduce heat to medium; add 2 tablespoons unsalted butter, 3 minced garlic cloves, and a pinch of red-pepper flakes to skillet. Cook, stirring, about 2 minutes.

3. Add 5 cups voodles from 2 medium yellow squashes; cook, stirring, until just tender, about 4 minutes. Remove from heat; add 1 tablespoon fresh lemon juice, 2 tablespoons chopped flatleaf parsley, and shrimp. Season with salt. Toss to combine; serve.

SPICY SESAMECARROT SALAD Active/Total Time: 15 min. Serves: 4

In a large bowl, whisk together 2 tablespoons each sesame oil, soy sauce, and fresh lime juice; 2 teaspoons chili

For our Beet Noodles With Parsley Pesto and Parmesan recipe, go to marthastewart.com/beet-noodles.

sauce (such as Sriracha); and 1 teaspoon honey. Add 4 cups voodles from 1 pound peeled large carrots, 1 teaspoon toasted sesame seeds, 2 thinly sliced scallions, and ¼ cup chopped cilantro; toss to combine. Garnish with whole cilantro leaves. Serve room temperature or chilled.

September E V E RYDAY F OO D

You can replace the caramels with chocolate ones, or even marshmallows (use four minis, or cut a big one into pieces).

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES Active Time: 20 min. Total Time: 1 hr. Makes: 12 3 cups unbleached all-purpose flour 1½ cups packed light-brown sugar

½ cup granulated sugar 1 teaspoon baking powder

¾ teaspoon baking soda 1 teaspoon kosher salt 2 sticks cold unsalted butter, cut into ½ -inch pieces 12 ounces semisweet chocolate chips (1 whole bag) 2 large eggs, room temperature 1 teaspoon pure vanilla extract

1. Preheat oven to 375°, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla. 2. Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about ⅓ cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.

sweets

LOVE AT FIRST BITE It’s hard to improve upon a giant—and downright delicious—chocolate chip cookie, but we’ve found a way: Stuff it with caramel! The secret to this recipe is freezing the balls of dough for just 15 minutes before baking. That way, the centers cook more slowly, and you achieve that blissful balance of melted, gooey interiors and crispy edges. Share this jumbo-size treat with someone lucky, or enjoy it solo and wait for the gold rush.

3. Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350°, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

R EC I PE BY SA R A H CA R E Y; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY AY ES H A PAT EL

24 caramels, such as Kraft, halved

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BYOB

Fancy. BUT NOT TOO Fancy. TM

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SEPTEMBER PHOTOGRAPH BY NGOC MINH NGO

“By all these lovely tokens September days are here, with summer’s best of weather and autumn’s best of cheer.” HELEN HUNT JACKSON, “SEPTEMBER”

The building blocks of a solid place are beams, bricks, and plaster. The elements of a thoughtful home go well beyond that, but the blueprint is equally simple: Begin with clever ways to run it more efficiently and save serious money; factor in smart devices that will make life easier; and create a space filled with things you love in a way that works today—and tomorrow. Achieve this marriage of form and function, and your home will be an exponentially better, safer, and happier spot to live in for years to come. And that’s just brilliant.

PHOTOGRAPH BY RYAN LIEBE | TEXT BY SARAH COLLINS

PRO P ST Y LI N G BY LI LI A B I R R EG EN; T Y PE D ES I G N BY C L AU D IA D E A L M EI DA

RAISING YOUR HOME’S

For sources, go to page 119.

Start with basic ways to save water, energy, and money

LOWER YOUR WATER HEATER TO 120 DEGREES “Most manufacturers set them to 140 degrees, but 120 is hot enough,” says David Nemtzow, director of the Building Technologies Office at the U.S. Department of Energy (DOE) in Washington, D.C. With this minor tweak, you’ll cut costs 6 to 10 percent.

TURN OFF THE “POWER DRY” FEATURE ON YOUR DISHWASHER This setting was designed to speed up the drying process. But if you’re not going to run another load right away, there’s no need, according to Tom Kraeutler, host of The Money Pit, a nationally syndicated homeimprovement radio show. Plus, you’ll save about 30 percent on your dishwasher energy costs.

SWITCH TO “ADVANCED” POWER STRIPS These multiprong bars reduce the electricity wasted when your desktop computer, printer, TV, phone charger, game console, etc. are idle. Nemtzow points out that these “energy vampires” can add nearly 10 percent to your monthly electric bill.

Choose smart gadgets wisely Try a smart-home device or two, but proceed with caution, since they’re essentially mini-computers connected to the internet, and many of them still don’t communicate with each other. “Start with one, like a plug-in light switch or wireless thermostat, and add others later,” says Grant Clauser, a tech journalist at the product-testing site The Wirecutter. Before buying, ask yourself these five questions: 1 / Will this really be convenient?

2 / Is everyone in my household on board?

“Think about how you usually operate your heating and cooling system or appliances,” says Clauser. “Will it simplify your life, or be neat at first, then grow tired after a while?”

“If you have smart light bulbs, and someone doesn’t have the app and switches a lamp off physically, the app won’t work for other people,” explains Clauser.

3 / Is the brand reputable?

“Cheaper versions are cheaper for a reason,” says Brian Barrett, tech editor at Wired. “To work, these things need to be consistently connected to the internet; you don’t want a product that can’t get that consistency.”

4 / Do I have a strong Wi-Fi connection?

5 / Am I willing to take the security risk?

Barrett recommends a mesh network router, which is a pack of two to three routers sprinkled throughout your house.

Every time you add a device, you’re more exposed, says Barrett. “Hackers can use devices for another purpose that you won’t notice, but will result in slower Wi-Fi.” Always change the default user name and password, too.

7 S TA N D O U T S T O C O N S I D E R

Above all, go for gadgets you’ll get a lot of use and value out of. For instance, “the Alexa voice assistant in Amazon’s Echo is now in a ton of other devices, like the Ecobee Smart Thermostat,” Barrett says, so you can vocally control heating and cooling. Our top picks:

UPGRADE YOUR INSULATION It’s not sexy, but “it’s the number-one way to reduce your energy bill,” Kraeutler says. Peek into your attic. There should be 15 to 20 inches of insulation throughout; if not, hire a contractor or handyman to install it. (Kraeutler suggests looking for one at homeadvisor.com.)

PLANT TREES STRATEGICALLY Positioned near the south or southwest corners of your home, deciduous trees (ones that lose their leaves in autumn) offer shade in summer and let in light in winter. The DOE estimates that they can cut energy costs by 15 to 50 percent. Gigi Saltonstall, principal at G2 Collaborative, a landscapearchitecture firm in Waltham, Massachusetts, loves the black tupelo (Nyssa sylvatica) for this job: “It has beautiful horizontal branching, and its fall color is a super-glossy cherry red,” she says.

PERSONAL ASSISTANTS

Amazon Echo ($179, amazon .com) and Google Home ($129, google.com): These are ideal devices to try first, because they’re user-friendly and fun. “Voice assistants can tell you your schedule, what the traffic will be on the way to work, or who won the collegefootball championship back in 1988,” says Ismael Matos, a deputy field marshal of Best Buy’s Geek Squad. And more and more, they can control other smart-home devices, like light switches. Asked to choose between the two, Matos leans toward the Echo because it’s been around longer. “If a product has a track record of working with other things, that’s a big plus,” says Clauser.

HOME SECURITY

Nest Cam ($199, nest.com): It’s designed for both indoors and out to keep tabs on comings and goings and spy on the dog. It shoots 24/7 HD video that can stream to your phone, and stores it in the cloud for 30 days. Schlage Sense Smart Deadbolt (from $229, schlage .com): Enter your home with an access code or by using your phone. (Yup, you can forget about forgetting your keys.) Nest Protect ($119, nest.com): This smoke alarm will tell you (out loud, in words) where the danger is, send a notice to your phone (because if you’re not at home, you’ll still want to know), and monitor for carbon monoxide.

ENERGY SAVERS

Ecobee 3 Lite ($199, ecobee .com): This thermostat can save you an average of 23 percent annually on utility bills. It keeps track of whether you’re at home or not via geofencing (it reads where your phone is), and gives you energy reports. (Experts still love the Nest thermostat, too.) Lutron Caseta ($100, homedepot.com): These wireless switches and dimmers work from your smartphone. They also use geofencing, so when you leave the house, your lights automatically turn off. Insignia Wi-Fi Smart Plug ($20, bestbuy .com): With an app on your mobile, this cost-effective starter gadget lets you control and program anything—air conditioner, lights, appliances—you’ve plugged into the same outlet.

PH OTO G R A PH S C O U RT ESY O F M A N U FACT U R ERS (PRO D U CTS); O PP O S IT E: D U ST I N A KS L A N D (K ITC H EN)

REPLACE YOUR SHOWERHEAD “Water-efficient models are phenomenal these days—they deliver a stream that wakes you up in the morning,” says Kraeutler. He likes ones from American Standard, which use 40 percent less water than conventional showerheads and can save a family up to 8,000 gallons a year.

Open shelves are au courant, but need regular dusting. Roberts had one installed here for elegant effect, and put practical closed cabinets everywhere else.

Roberts raves about brass faucets, which wear and change beautifully over time.

Make your kitchen covetable It’s the most expensive room to upgrade, but doing so adds tremendous value—and happy living—to your home. Here’s how to tackle a refresh.

STAY OPEN-MINDED

SPEND SELECTIVELY

BE A SNOB ABOUT YOUR SINK

SELECT COUNTERTOPS WITH CARE

If you prefer to cook (and clean dishes) behind closed doors, you’re in the minority: Open kitchens are still popular as hubs for entertaining and family togetherness. “People want informality and rooms that are multipurpose,” says Elizabeth Roberts, an architect in Brooklyn. “You’re prepping food in the kitchen, and the kids are doing homework at the dining table.” Consider opening up your space if you can.

Splurge on the one or two items that matter most to you, and opt for tried-and-true basics elsewhere. In the kitchen, a “can’t-go-wrong combination” of white subway tiles and IKEA cabinets will keep costs under control, says Julie Carlson, editor-inchief of the home-design site Remodelista. (Big box stores, like Home Depot, are also worth perusing.) Then, if you’re an avid cook, you can buy the best range you can afford.

Invest in high-quality, classic faucets, suggests Carlson. “There’s nothing more annoying than a leaky or temperamental one. And knockoffs of higherend brands are made with plastic components. You want solid metal—we like ones from Chicago Faucets.”

They should be strong, heatresistant, and nearly nonporous. Marble, to the lament of every aesthete, comes up short. But there are lots of gorgeous choices that meet these criteria. Natural stones include granite, soapstone, and quartzite (just as lovely as marble). For man-made, try composites like Caesarstone or Corian, or check out the new ceramic slabs— they’re hugely durable and come in lots of shades.

Pick a timeless palette

Treat it like a retreat

And by “timeless,” we mean grays, whites, and natural tones. “Neutrals are durable and long-lasting,” says Nino Sitchinava, principal economist at the home-improvement site Houzz. Roberts also has a cache of “non-boring neutrals” she uses, including Benjamin Moore’s Blue Veil (a cool blue-gray) and Farrow & Ball’s Railings (an inky blue). Once you’ve established a simple and serene foundation, add bolder tones through less-permanent objects, like a piece of furniture, drapes, or throw pillows— and change them up as your taste or trends evolve.

A brainy home is cost-effective and organized. But an emotionally intelligent home stimulates your senses and makes you feel calm and happy, too. “It’s a sanctuary where you rest, entertain, raise a family, and maybe work,” Mellen says. “It should reflect your values and support you in all these things.”

Light up your life 1

From left: Behr paint, in Flannel Gray, behr.com. Benjamin Moore paint, in Blue Veil, benjaminmoore.com. Farrow & Ball paint, in Railings, us.farrow-ball.com.

This room divider houses storage, A/C ducts, a refrigerator on the back facing the kitchen, and (ka-ching!) a powder room.

Change to LED bulbs everywhere

According to the DOE, they’re six to seven times more energy-efficient than incandescent lights, cut energy use by more than 80 percent, and can last 25 times longer— up to 10 to 20 years per bulb. They also come in limitless styles (design experts love Philips’s vintage-style Edison LED bulb, above, $9, homedepot .com). A tip from Bestor: “For warm light, buy bulbs that are 2,700 Kelvin or below,” or your space will feel like “an airport.”

FILL IT WITH THINGS YOU LOVE Aim for a “collected over time” look, versus “furnished in one week,” says Carlson. And remember, no detail is too small to spark joy: Even your tiniest choices— coat hooks, key drop, drawer pulls— should please your eye, so don’t settle. “The marketplace has every flavor of everything; you can find whatever you’re looking for in a period and style that matches yours,” says Mellen. “Why settle for an approximation?”

CREATE A PLEASANT FLOW Whether or not you practice feng shui, your home should feel open. Be sensitive to pinch points in the entryway or living-room seating situation, and leave some space in big rooms,” Aarons says. “This makes even a small home feel gracious.”

COMMUNE WITH NATURE If you have a patio or deck, “take the footprint of your living room and duplicate it outside,” Bestor says. Presto: You’ve doubled your common space. Likewise, bring the outside in and add greenery. “Being in a place with a lot of living things has positive psychological and physical effects, says Bestor. She loves succulents, spider plants, and fiddle-leaf fig trees.

Swap out window treatments

“If they’re dark and heavy, changing them can make a huge difference,” says New York City interior designer Steffani Aarons. “I’ll say to a client, ‘Why don’t we take off the 40 yards of fabric on your windows, and you’ll get 40 percent more light?’” C R A F T S T O R A G E SYS T E M S

A zero-tolerance policy against clutter is impossible to maintain. Instead, “Ask yourself, ‘What happens in each room?’ Only objects that support those activities should be in there,” says New York City professional organizer Andrew Mellen. To keep things from migrating and multiplying, he uses a tactic he calls the organizational triangle: “One home for everything; like with like; something in, something out.” But be creative, too. Mellen champions installing shelves in the sides of closets, and extra-high storage in kitchens. (“My library step stool is one of the best purchases I’ve made.”) Barbara Bestor, principal at Barbara Bestor Architecture, in Los Angeles, incorporates hidden cupboards and built-in bookshelves in her designs. “Storage can be an opportunity to create joy, not just duty,” she says. Last, accommodate everyone: “If there are six people in your household, you need six coat hooks and six charging stations,” Mellen says.

Go for fail-safe fabrics “Most people have kids or pets—why not take away the anxiety that something will get spilled on?” says Aarons. The market is full of stainproof, washable options that are so luxurious you’d never know they’re super-practical. Aarons especially likes the chic options from Holly Hunt, Holland & Sherry, and Sunbrella. “I’d say about 70 percent of the fabrics we order for a job are stainproof,” she says.

3 Let it shine outside

Illuminate trees or specific landscape features at night, “as opposed to using standard flood lights,” says Bestor, who adds that among her West Coast clients, “lighting pools in the evening is a big deal. They glow like jewels.”

From left: Perennials Tatton Stripe, in Pumice, perennialsfabrics.com. Holly Hunt Great Outdoors Linenesque, in Slate; and Country Estate, in Golden, hollyhunt.com.

PH OTO G R APH S BY J OAN NA GARC IA (STO R AG E); C O U RTESY O F MAN U FACT U R ER (LI G HT B U LB); PE TER AR D ITO (OTH ERS); O PP OS ITE: DANA GALL AG H ER (BATH RO O M); ART D I R ECTI O N BY K ATI E FI ELD AN D DAWN S I N KOWS K I

Seek help when you need it Interior designers aren’t only for deeppocketed homeowners doing a complete overhaul. “Even if you’re just updating your kid’s room after she’s gone to college,” Aarons says, “they can be a huge value.” These are four ways to work with an expert:

BY PROJECT “A designer can come up with a concept for one room,” says Aarons. “People will say, ‘I bought all this stuff—the colors don’t match; the scale is off.’ The market is inundated with light fixtures, wallpapers, and furniture. A pro can edit it down to the look you want.”

BY THE HOUR “If someone is working with an architect, I advise on things like pairing paint colors and tiles, and help choose other options, so the elements mesh well,” says Aarons.

VIA SKYPE Well-reviewed online services such as Homepolish, Havenly, and Decorist pair clients with designers for video or phone chats and offer a range of packages, from consultations and concept boards to comprehensive designs by published pros.

BY STORE Chains like Home Depot, Sears, and JCPenney make design house calls for projects including kitchen and bathroom remodels, closet overhauls, and custom window treatments. Inhome consultations are free.

Bathe in beauty A comfortable, wellappointed bathroom can make every single morning and evening better. Here are five redesign “dos” to keep in mind.

Stick with classics

Spend less time scouring

High-quality, traditional tubs (with or without feet) and big pedestal sinks will never look dated. Wainscotting on the walls adds subtle texture and charm.

Marble may not be the most practical material in the kitchen, but a large slab of it in your shower is both beautiful and a breeze to clean because there’s no pesky grout, says our home editor, Lorna Aragon.

Build in extra space

If you do a full reno, try to increase your square footage. “There’s a movement toward spaces you can hang out in and talk to your spouse while they shower, or bathe the kids,” says Bestor.

Get ready with the sun

If possible, install a mirror near a window. It’s uplifting in the morning and natural light is best for applying makeup. —Additional reporting by Claire Sullivan

Photographs by

STEPHEN KENT JOHNSON Text by

MICHELLE SHIH

FULL SURPRISES

It elevates basics . . . A genius alternative to roasting, poaching vegetables in a slow cooker frees up your oven for other duties at big meals. Carrots, parsnips, and beets prepared in a spicedoil confit result in a silky, savory main course to serve over grains, or a hearty side for roasted meats.

. . . and creates otherworldly goods. Flank steak is a lean, relatively inexpensive cut that’s often grilled or broiled—or served like sizzling fajitas. But it also develops nicely at a slower pace, which breaks the meat down into tender shreds. Use it in this Cuban take on beef stew, with a spoonful of cumin seeds for spice, and the bonus that you don’t even need to cut the meat into cubes before searing. Stir in briny capers and olives at the end for bright acidity, spoon it over rice, and put some plantain chips on the side for salty-sweet crunch.

For recipes, see page 110.

ROPA VIEJA

If any kitchen tool has been unfairly stereotyped, it’s the slow cooker. Yes, it makes fantastic soup and chili, but it has a vast array of hidden talents. Our food editors spent more than a year exploring dishes that maximize the appliance’s assets (steady, even heat; set-it-and-forget-it dependability) while making up for its well-known limitations (bland flavors, mushiness). The delicious result is Martha Stewart’s Slow Cooker, out August 29, which features 110 rich and satisfying recipes, from classic coq au vin to divine desserts. Here’s a sneak peek at six ways to see this countertop wonder in a whole new light.

INDIANSTYLE FISH CURRY

It infuses fish with flavor . . . If you’ve ever suffered from FOOF (fear of overdone fish), the slow cooker is your new best friend. Because the heat is low, there’s a longer window for checking on fillets. And if you’re an impatient chef who has been known to scorch a sauce, the machine protects you from your worst impulses, since it can only crank the heat so high. Let this fragrant curry slowly bubble for a few hours. The flavors will meld without burning—and you don’t need to stir it once.

PERSIAN LAMB STEW

. . . and sends stews into the stratosphere. Shoulder is a fantastic cut for the slow cooker—it melts into supple strands when braised low and slow. If you’ve only prepared pork this way, try lamb. Dried lime and saffron lend this stew a Middle Eastern flavor, as does a garnish of dill and pomegranate seeds. (Just as crucially, a bed of quinoa soaks up the sauce.) Don’t skip the step of browning the aromatics and meat: That 15 or 20 minutes of prep work creates a flavor base and helps the meat maintain texture after hours in the cooker.

RIBOLLITA

Recipes reprinted from Martha Stewart’s Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test-Kitchen Tips and Strategies from the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/ Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

It goes vegetarian . . . A healthy, hearty ribollita soup—it means “reboiled” in Italian—is traditionally prepared on one day, then reheated and eaten the next. With our method, you get same-day deliciousness, along with loads of healthy greens and a new use for stale bread. If that doesn’t entice you to start chopping right now, keep the recipe in your back pocket for when you need a vegetarian main course (vegan, if you skip the Parmigiano-Reggiano at the end).

FO O D ST Y LI N G BY FR AN C E S B O SWELL

CINNAMON BUNS

. . . and improves upon classic treats. This breakfast recipe is a game changer, and we don’t use that term lightly. What makes these warm, yeasty buns brilliant? They’re even better prepared in a cooker than in the oven, because the machine seals in moisture and makes them extra-gooey. Just be sure to wrap the lid with a towel to absorb condensation, and note that you’ll want to rotate the insert once to avoid overcooked areas. Finish with a drizzly glaze, and drop the mic.

A Brooklyn-based landscape-design firm is demonstrating, one rooftop or urban plot at a time, that a beautiful garden can truly grow anywhere. These three retreats, which include a grassy meadow, a sea of succulents, and a man-made river setting, are thriving in their steel-and-concrete homes. Theyâ&#x20AC;&#x2122;re also lowering energy costs for owners and providing crucial environmental benefits for the entire community. Take our virtual tour, starting in the sky.

Emerald City Photographs by Christina Holmes Text by Melissa Ozawa

The Intensive Green Roof Greenwich Village, Manhattan This type of garden is just like a regular in-the-ground one, only situated in the sky. It grows in at least a foot of soil (in this case, up to two), and needs maintenance and irrigation.

F YOU ASK MARNI MAJORELLE

of Alive Structures—the garden-design firm she owns and co-runs with her husband, Eric—what the most important thing we can do for a city’s ecological health is, she’ll answer without missing a beat: “Plant a green roof. They give you a big bang for your buck, environmentally speaking.” It’s no exaggeration. Rooftop landscapes decrease air and water pollution (including greenhouse gases) by filtering the air and reducing storm-water runoff. They keep cities cooler in summer and provide insulation in winter, which can mean a break on heating bills for owners. And they’re far prettier (and more people-friendly) than an empty expanse of black tar. In Manhattan’s Greenwich Village, the Majorelles planted a young family’s 3,500-square-foot rooftop terrace with a swaying meadow, mature trees in containers, and a small vegetable patch. Working with as much as two feet of soil, the designers chose varieties (including many natives, to encourage pollinators) that can tolerate both strong winds off the nearby Hudson River and the intense light reflecting off of the apartment building’s glass facade. Just like an in-ground garden, this plot requires watering, weeding, and pruning. But the upside is priceless: As you listen to the buzzing of bees, watch cardinals swoop in for a quick snack, and feel the breeze as it bends the grasses while the sun sets, you can forget that you’re sitting eight stories above a clogged intersection in the city that never sleeps. And that is precisely the point.

Greenwich Greens From top: Native species like Echinacea pallida (top) and Liatris spicata (middle) attract pollinators like bees and butterflies. Mexican feather grass, Nassella tenuissima (bottom), turns golden in summer, catching the light as it sets over the Hudson River.

City Sprawl To plant this rooftop, the Majorelles used sheets of succulent varieties, including Caucasian stonecrop (right). Using pregrown mats is much more time-efficient than putting in each plant separately.

The Extensive Roof Garden Park Slope, Brooklyn For this style of planting, the surface is covered in only several inches of soil. It is often planted with shallow-rooted sedums that are hardy and lush-looking, and consequently weighs less than an intensive one.

NUBBY CARPET OF GREEN covers the rooftop of a Brooklyn brownstone. The owners, a busy lawyer and her family, needed something more low-maintenance than an intensive roof garden (as seen on the previous pages), so the Majorelles built an extensive one fitted with a root barrier, a drainage mat, filter fabric, and just a few inches of customblended, lightweight soil. They then planted it with sheets of sedum, a tough succulent that does well even in periods of drought and heat.

Extensive green roofs are largely self-sufficient. They survive on rainwater, except for right after installation and during extended dry periods, when they need supplemental hydration. Yet theyâ&#x20AC;&#x2122;re just as environmentally heroic as more heavily planted roofs: According to a recent study, a building planted this way absorbed 84 percent less heat in summer, and lost 37 percent less heat in winter than a conventional blacktop. Even more impressive, sedum can more than double a roofâ&#x20AC;&#x2122;s lifespan,

preventing deterioration from thermal shock and leaks from drastic temperature changes. As a final flourish, the Majorelles framed the garden with two-foot-deep Corten-steel containers potted with tall grasses and wildflowers, such as butterfly weed (Asclepias tuberosa). The planters add dimension to the landscape, and offer privacy and quiet. The family has placed chairs up here for evening drinks, and recently added a hammock, where their son catches naps high above the city treetops.

The Bioswale Backyard Williamsburg, Brooklyn This kind of garden is designed to collect rainwater in a basin during storms. The water is then absorbed by moistureloving plants, or slowly released after the rains.

H E N M A R N I , A N AT I V E N E W YO R K E R ,

began designing this space for two Brooklyn parents who wanted to nurture a slice of nature for their young daughter, she thought back to her childhood days exploring the creeks and bridges in Brooklyn Botanic Garden. She used those memories as a touchstone for her design, and also gave some love back to her hometown by helping her clients prevent storm water from entering their community’s overtaxed sewer system. The National Resources Defence Council has noted that as little as one-tenth of an inch of rain can overwhelm the system, forcing pollutants into the city’s waterways and harming the local ecosystem. Even the smallest bit of assistance is worthwhile. Alive Structures’ solution was to create a bioswale, an area designed to collect water for a short period of time. They dug out a trench, put down a pool liner, and filled it with smooth stones. Starting immediately beneath the roof’s drain spout, they created a “riverbed” that wends its way from the house to a little pond in the center of the yard. Moistureloving horsetails, marsh marigolds, grasses, and carnivorous (or insect-devouring) pitcher plants surround it, drinking in the water after storms. A small bridge connects two paths over the river, and boulders saved during excavation make nice perches. Native river birches and a redbud tree, which erupts in purple flowers in spring, provide dappled shade. But the designers didn’t stop there. On the roof, they planted a small meadow and a raised-bed edible garden, with tomatoes, kale, peppers, blueberries, and even a grape arbor. “The whole family has become full-on farmers now,” says Marni, beaming with pride.

A Babbling Brook The Majorelles diverted storm-water runoff from the owners’ residential roof with a downspout that drains into a pool of stone. It’s only “active” when it’s raining; the water flows into the bioswale, where it is eventually absorbed by plants and soil.

TH E J OY O F

“I’m lucky that my job has some flexibility,” says Aaronson. “On the mornings I work from home, we can all have breakfast together before school.”

JUGGLING Every working mom has a few tricks up her sleeve. Jennifer Aaronson happens to have a freezerful.

The busy mother of two packs in a super-stuffed day— creating healthy home-cooked meals, working as culinary director of the meal-delivery service Martha & Marley Spoon, and overseeing a new family business. How does this everyday wonder woman do it—and still manage a regular date night (okay, date hour) with her husband? Planning, teamwork, make-ahead dishes, and a cappuccino just shy of 5 a.m. This is a day in her life. PHOTOGRAPHS BY LINDA PUGLIESE

TEXT BY CATHERINE HONG

Whole-Wheat Waffles With Greek Yogurt and Mixed Berries

E AT L I K E I T â&#x20AC;&#x2122; S S U N D AY On weekends, Aaronson makes extra waffles and freezes them for her kids to pop in the toaster before school. Her recipe uses wholewheat flour and olive oil, resulting in a waffle thatâ&#x20AC;&#x2122;s surprisingly light and crisp. OPPOSITE: Aaronson with her husband, Paul Molakides, and their children, Francesca and Giorgio.

For recipes, see page 112.

“Francesca has been baking with me since she was old enough to hold a whisk,” says Aaronson. “She definitely likes to lick the bowl.”

WildBlueberry Spelt-Oat Muffins

5:00 a.m.

starting strong WHILE SOME OF HER NEIGHBORS wake up at dawn and go for a run, Jennifer Aaronson makes herself a cappuccino, puts on an apron, and begins. “I love the solitude and silence when everyone else in the house is asleep,” she says. “It’s when I get my best work done.” A professionally trained chef and a former food editor of Martha Stewart Living, Aaronson uses the time to make school lunches for Giorgio, 12, and Francesca, 7; and to prep dinner, which she stashes in the fridge for her husband to finish later. Depending on the day, she might bake, tend the family’s vegetable garden, catch up on emails, or experiment with dishes for Boro6, the European-style wine bar and restaurant she and her husband, Paul Molakides, recently opened in Hastings-on-Hudson, New York. “Our lives haven’t always been this crazy,” says Aaronson, who switched careers two years ago, when she cofounded the meal-kit company Martha & Marley Spoon. “But opportunities come when you least expect them.” Molakides, who works late nights at the wine bar, rises closer to 7 a.m. and gets the kids up, fed, and off to school. Aaronson, meanwhile, departs for an early train to Manhattan.

MOR N I N G FUEL “My kids will eat anything with a glaze or frosting,” says Aaronson. So she fortifies blueberry muffins with spelt, oats, and flaxseed, knowing her children will gobble them up thanks to that sweet touch. For her own breakfast, Aaronson prefers a power drink. Her go-to “vacation smoothie,” made with pineapples, yogurt, coconut oil, and chia seeds, “tastes like a piña colada.”

Vacation Smoothie

101 10:00 a.m.

working it AARONSON SPENDS MUCH of her day at Martha & Marley

Spoon’s Chelsea offices, developing and tasting the goods. Chile-lime shrimp? Braised black-bean stew? Banh-mi turkey burgers? Yes, yes, and yes—maybe all three in one day. “I don’t eat lunch,” she says. As culinary director of the company, she has her hand in everything from food procurement to budgets to photo shoots. She knows that her customers love entrées with big, bold flavors (“Asian dishes or barbecue”), and also classic steak and chicken-breast recipes. One-pot dinners get raves too, as “clean-up time is as important as cooking time,” Aaronson says. But it’s the teaching aspect of her job that she finds most meaningful: “I love the idea that we’re bringing new ingredients to people. And a lot of them tell me their kids have been learning to cook from our kits.”

G RO O M I N G BY H O L LY G OW ERS U S I N G L A PR AI RI E FO R AT ELI ER M A N AG EM EN T

Mom’s Meatloaf Sandwiches and Peanut Butter Cookies With Dried Cherries

Martha & Marley Spoon’s headquarters are practically a second home to Aaronson, because they adjoin her old stomping grounds: the test kitchens of Living. The expansive views of the Hudson River are “pretty hard to beat,” she says.

LOAD E D WI T H LOV E “There’s no point in packing the healthiest lunch imaginable if your kids don’t eat it,” Aaronson says. When she makes meatloaf for dinner (her son’s favorite), she always makes an extra-large loaf so there’s enough for hearty sandwiches. She also includes a piece of fruit and sometimes (“not always!”) a cookie. Her peanut butter ones with dried cherries are her kids’ current faves.

Once a week, Aaronson buys flowers on her way home from the city to make the floral arrangements for Boro6. She designed the restaurant’s interior “to feel like a room you wish you had in your own home.”

6:30 p.m.

easing into evening RUN N I NG A WIN E BAR in your own town has its perks. Between the lunch and dinner rushes, Molakides spends a few hours every day at home with Francesca and Giorgio after school. He oversees homework and gives the kids an early supper (whatever Aaronson prepped that morning) until a sitter arrives; then he heads back to Boro6. The chic watering hole serves inspired small plates and more than 40 wines by the glass—and it’s where Aaronson heads straight from the train to check in at the restaurant and have a quiet drink with him. She also touches base with the chef de cuisine and adjusts the table settings or lighting. (“I call her our chief visual officer,” jokes Molakides.) By about seven o’clock, Aaronson’s home. If the kids didn’t have an early dinner with Dad, she might whip up a pantry dish or defrost something (rice, chicken cutlets, pesto) from her giant chest freezer in the garage. By 8:30, kids and Mom are upstairs for books and bed. “My friends know I’m fast asleep by 9:30,” she says. “Our schedule is weird, but it works.”

ART D I R ECT I O N BY JAS PA L R I YAI T; ST Y LI N G BY TA N YA G R A FF; G RO O M I N G BY H I RO YO N EM OTO U S I N G C HAN EL L ES B EI G ES FO R AT ELI ER M A N AG EM EN T

Bacon Pasta With Cheese Sauce and Thyme

Pan-Roasted Chicken With Za’atar, Potatoes, and Greens

DINNER, DONE Sometimes it’s a onesheet pan meal (left) that Aaronson assembles in the morning for Molakides to put in the oven before he goes to work. Other nights, it’s a quick pasta that Aaronson pulls together using a trusty—and flavorful—secret weapon or two. “We’re obsessed with the smoky bacon ends from Trader Joe’s,” she says. “They’re easy to chop up and add to a recipe.”

“There’s a romance in owning a wine bar with someone you love,” says Molakides. Adds Aaronson, “It’s like stealing a date—it’s our time together.”

R I P E FOR PHOTOGR A PHS BY M A R I A ROBLEDO • TEXT BY ELENI N. GAGE • CR E ATED BY FR ITZ K A RCH

DE COR AT I N G

Worldly, exquisitely crafted, highly coveted—yes, we’re singing the praises of fake fruit. Designers and collectors scour antiques shops and eBay for specimens that can turn any home into a garden of delights. To get the juices flowing, feast your eyes on these arrangements. The pieces may be artificial, but the styles—from rustic to refined—and the indigenous materials are authentically gorgeous.

WOOD THINGS These fruits didn’t grow on trees, but they are carved from the tropical varieties found in Mexico and Africa. “You’ll find a lot of unusual edibles rendered in wood that aren’t native to North America, like star fruit and kiwifruit,” says our contributing editor and collecting expert Fritz Karch. While these pieces are not painted, he adds, “the artist may pick the wood for its beautiful graining, or stain it.”

M A R BLE M AGIC Starting in the 19th century, Italian artisans took leftover chips of marble from quarries, sculpted them into stunning objects, and painted them. “Some look realistic; others are more folksy,” Karch says. “It depends on the skill of the carver and painter.” Most are actual-size, but you’ll also see oversize pieces, meant to be used as bookends—for instance, two halves of a huge pear (on mantle). The most special finds are clusters of small fruit, such as strawberries or grapes (for the latter, individual balls of marble are wired together onto a real—and quite fragile—stem). Luckily for collectors, artisans still make these today.

105

106

SUCCULENT STONES Chinese artists have been carving jade, agate, and chalcedony into sublime produce since the early days of the Qing dynasty (1644–1911). Many pieces have allegorical meanings: Apples can symbolize peace, and pears can stand for longevity. These “edibles” aren’t painted, stained, or dyed. “The artists find geology that’s the color they’re trying to mimic, making sure they are botanically correct as well,” explains Karch, who collects these himself.

BE A DED BE AUTIES From the 1940s to the 1970s, fruit-making kits were all the rage for American makers. They came complete with Styrofoam bases, plastic beads or sequins, and pins for attaching them. “Some people took artistic license in trying to make them realistic—a banana with green spots to look half-ripe, for example,” says Karch. “But others are just kitsch.” No matter the material, the rarest finds are slices, half-eaten pieces, and bunches of berries or grapes. When displaying these, “more is more,” says Karch. His preference: heaping them in an large glass vessel.

A M A ZING A L A BASTER These Mexican treasures are made like their Italian cousins, but using leftover pieces of alabaster instead of marble. Another difference: Their appearance veers more toward magical realism than exact replicas. “They tend to be cartoony and kind of pop,” says Karch. “What’s great is you get all these tropical fruits you don’t find in Italy: mangoes, papayas, little bananas.”

Much of the alabaster fruit in this country made its way here as tourist keepsakes (they can still be found in Mexico), but in the 1950s, options were also available in U.S. housewares shops. “They were big as centerpieces in your dining room or kitchen, or on a coffee table,” says Karch. “It was the fantasy of having a pile of scrumptious fruit off-season.”

109 M ASTER GL ASS

A RT D I R ECT I O N BY K AT I E FI EL D A N D DAW N S I N KOWS K I; ST Y LI N G BY TA N YA G R A FF

Unlike most faux fruit, these showstoppers are signed by the creator—the house of Barbini, in Murano, Italy. Each of the islands’ renowned glassworks is famous for its own technique, and Barbini’s trademark is trapping a bubble, often colored, in the center. A centuriesold tradition, Murano glass gained recognition in the U.S. after World War II, with actual-size works rising in popularity as

souvenir paperweights, and outsize options like these serving as bookends. The produce is still beloved today, for its beauty and for sentimental reasons. Along with figs and, as Karch says, “every kind of fruit that’s local in the Mediterranean,” artisans produce grapes as symbols of luck, and individual cherries, which can be given as sweet favors to wedding guests.

110

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

PAGE 30

3. Optional: To conceal the seam

between bookcases, paint wood-trim strip white, then use glue to adhere (B). SOURCES: IKEA Billy bookcases, from $30 each, ikea.com. Filz Felt wool design felt, 3mm, in 534 Rose, 150 Weiss, and 105 Rost (left), from $115 a yd., filzfelt.com. Velcro Brand industrialstrength low-profile tape, 10' by 1", in White, $10.50, amazon.com. Midwest Products genuine balsa wood, 1" by 1" by 36", $37 for 6 pieces, dickblick.com. Alexandria Moulding solid-pine astragal molding (WM 134), 11⁄16" by 1 ⅜" by 96", $16, homedepot.com. Whitewashed wooden storage bins, $24 each, containerstore.com. Elyse Graham vases, from $625 each, abchome.com.

MARTHA STEWART

LEATHER TABS (Good Things) Supplies

Polished Brass, $21 for 2; and M-11R

Leather ribbon, ½ inch Fabric glue or hot glue

and M-11L wrought-brass lid stays, 10", $17.50 each, vintagehardware.com.

Cut a 2-inch strip of leather ribbon. Fold in half lengthwise and glue together. Glue to back of felt, centered to each shelf. Let dry. SOURCES: M&J Trimming leather ribbon, ½", in Light Brown, $10 a yd., mjtrim.com.

FELT SHELF COVERS

1. Measure shelf. With tubing cutter,

Supplies

cut brass tube to half that length.

Measuring tape Wool felt Fabric scissors Balsa-wood strip, 1 inch square Velcro tape Handsaw 1¼-inch nails Hammer Lightweight wood-trim strip (optional) White paint (optional) Wood glue (optional)

2. Find center of felt. Measure up 1 inch from bottom and center brass tube there. With pen, mark felt at 1 inch and 1 ½ inches from ends on both sides. Using a leather punch, punch four 3.2-millimeter holes in felt at markings.

1. Measure width and height of shelf opening. Measure and cut felt to those dimensions. Measure and cut balsa wood and Velcro to width of shelf opening. 2. Line up wood beneath top of

shelf opening; gently nail in from below (A). Stick one piece of Velcro to top edge of felt. Stick other to balsa wood. Velcro felt into place.

3. Cut two 12-inch pieces of leather

cord with scissors. Knot one end of one piece and thread through an outer hole to front side of felt; wrap around brass tube 5 times. Thread cord back through adjacent hole to back side, knot, and trim excess. Repeat to secure other end of brass tube.

SOURCES (page 25): Calico standard padded folding screen with three panels, $440; and Madcap Cottage Monsoon Palace fabric, in Indigo, $99 per yd., calicocorners.com. Martha

Stewart Collection cotton percale macys.com. Hill House Home Vale

duvet, from $225; and shams, $130, hillhousehome.com. Rejuvenation

Cedar & Moss table lamp, in Brushed Satin Brass, $249, rejuvenation.com.

Made Goods Small Claudette Linen

side table, in Pine, $2,400, mecox.com.

Supplies

UPHOLSTERED HEADBOARD

sheet set, 360 thread count, from $135,

BRASS-AND-LEATHER HANDLES (Cover)

Measuring tape Micro tubing cutter Round brass tube Wool felt Fabric pen Leather punch Leather lace cord

SOURCES: Vintage Hardware and Lighting H-13 extruded brass hinges, in

Aviva Stanoff Gravity pillow, in Jade, $245, abchome.com.

PULL-DOWN DESK (Cover)

Full of Surprises PAGE 86

Supplies

Measuring tape Birch plywood, ¾ inch wide Wool felt Circular saw Eggshell paint Multipurpose spray adhesive 2 desk hinges with screws 2 lid-stay hinges with screws 1. Measure width and height of

opening you want to use for pulldown desk. Cut a piece of plywood to those dimensions. Paint to match shelf; let dry completely. 2. Cut felt to dimensions of plywood. (Optional: Add a brass-and-leather handle for a cohesive look.) Spray one side of plywood with adhesive, press felt onto surface, and let dry.

STEPHEN KENT JOHNSON MICHELLE SHIH

FULL SURPRISES

ROOT-VEGETABLE CONFIT WITH PISTACHIO PESTO Serves: 4 to 6 4 small carrots, peeled, ends left intact 4 small parsnips, peeled 2 beets, peeled and cut into ½ -inch wedges 8 cipollini onions

SOURCES: Superior Tool Company

3. Remove shelf and cut down

⅛-to-⅝ -inch mini tubing cutter, $6.50,

1 bulb fennel, cut into wedges, core intact

back edge by ¾ inch (or have it cut at your local lumberyard).

2 dried bay leaves

4. Align plywood desk with shelf.

1 teaspoon whole coriander seeds

truevalue.com. K&S brass metal round tube, ⅜" by 12", $3, acehardware .com. Bead Landing deerskin lace cording, 3⁄16", in Saddle Tan, $9 for 4 yd.; and ArtMinds leather punch, $11, michaels.com.

Screw 2 desk hinges into desk and then to shelf (A). 5. Place shelf and plywood desk in bookcase. Screw lid-stay hinges into shelf and desk (B).

3 dried red chiles 4 to 5 cups extra-virgin olive or canola oil Pistachio Pesto (recipe follows)

N G O C M I N H N G O (H OW-TO S)

Cover/Good Things

111 THE WORKBOOK

1. Preheat a 5-to-6-quart slow cooker. Combine carrots, parsnips, beets, onions, fennel, bay leaves, coriander seeds, chiles, and oil in slow cooker. Cover and cook on high until tender, about 2 ½ hours (or on low 5 hours). 2. Let cool in oil 30 minutes; then, using a slotted spoon, transfer to a wire rack set over a rimmed baking sheet to drain. Serve, with pesto alongside.

PISTACHIO PESTO Makes: About ½ cup

½ cup salted shelled roasted pistachios

½ cup packed fresh flat-leaf parsley 1 small clove garlic, smashed and peeled

½ cup extra-virgin olive oil 2 tablespoons red-wine vinegar 2 tablespoons finely grated Pecorino Romano

In a mini food processor, pulse pistachios, parsley, and garlic with oil until finely chopped. Add vinegar and cheese; pulse to combine. Transfer to a bowl. Pesto can be refrigerated in an airtight container up to 3 days. ROPA VIEJA Serves: 6 1½ pounds flank steak Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 medium onions, cut into thick slices 1 large red bell pepper, cut into thick slices 3 large cloves garlic, cut into thin slices 1 jalapeño (ribs and seeds removed for less heat, if desired), cut into thin slices 1 tablespoon whole cumin seeds

Recipes

2 tablespoons tomato paste 1 can (28 ounces) diced tomatoes

½ cup small Spanish olives 1 tablespoon capers, drained, plus 1 tablespoon brine Fresh cilantro leaves, for serving Cooked white rice and plantain chips, for serving

1. Preheat a 5-to-6-quart slow cooker. Season steak generously with salt and pepper. In a large skillet, heat 1 tablespoon oil over high. Add steak and cook until browned on both sides, about 8 minutes. Transfer to slow cooker. 2. Add remaining 1 tablespoon oil to skillet. Add onions, bell pepper, garlic, jalapeño, and cumin seeds; season with salt and pepper and cook until vegetables are tender, about 5 minutes. Stir in tomato paste; cook 2 minutes more. Add tomatoes and bring to a boil. Pour mixture over steak in slow cooker; cover and cook on high until very tender, 5 hours (or on low 10 hours). 3. Transfer steak to a platter; cut in half crosswise. Using two forks, shred meat. Transfer sauce to skillet; cook over high heat until slightly thickened, about 10 minutes. Stir in shredded meat, olives, and capers with brine; cook just until heated through, 2 minutes more. Top with cilantro and serve, with rice and plantain chips.

½ onion, coarsely chopped 1 inch fresh turmeric, peeled and coarsely chopped

3 thyme sprigs

1 inch fresh ginger, peeled and coarsely chopped

1 cup dry white wine, such as Sauvignon Blanc

2 cloves garlic, thinly sliced

1 cup fresh orange juice

2 tablespoons tamarind paste

1 dried lime (available at kalustyans.com)

1 teaspoon ground cumin

¼ teaspoon fenugreek seeds 1 tablespoon mild curry powder Kosher salt 2 cans (13.5 ounces each) unsweetened coconut milk 2 pounds firm white-fish fillets, such as cod or halibut, cut into 2-to-3-inch pieces Fresh cilantro, for serving

1. Preheat a 5-to-6-quart slow cooker. Combine coconut, chiles, coriander seeds, onion, turmeric, ginger, garlic, tamarind, cumin, fenugreek, curry powder, and 1 teaspoon salt in a food processor; purée until a paste forms. 2. Transfer to a saucepan, add coconut milk, and bring to a boil. Transfer coconut mixture to slow cooker. Cover and cook on high until slightly thickened, 2 hours (or on low 4 hours). 3. Season fish with salt and add to slow cooker, submerging in curry sauce. Cook on low until fish is flaky but not falling apart, about 20 minutes. Serve, sprinkled with cilantro.

PERSIAN LAMB STEW Serves: 6 to 8

INDIAN-STYLE FISH CURRY Serves: 4 to 6

½ cup flaked unsweetened coconut 2 serrano chiles, sliced (ribs and seeds removed for less heat, if desired) 1 teaspoon whole coriander seeds

1 head garlic, cloves separated and peeled

1 lamb shoulder (4 to 5 pounds) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 large onions, finely chopped 2 large carrots, finely chopped 2 celery stalks, finely chopped 1 teaspoon dried dill

1 large pinch saffron threads Cooked quinoa, coarsely chopped fresh dill, pomegranate seeds, and unsalted pistachios, for serving

1. Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes. Transfer to slow cooker. 2. Add onions, carrots, celery, and dill to Dutch oven; cook, stirring often, until vegetables are tender, 6 to 8 minutes. Transfer to slow cooker, along with garlic, thyme, wine, orange juice, lime, and saffron. 3. Cover and cook on low until meat is falling apart and shreds easily, 7 to 8 hours (or on high 5 to 6 hours). Skim fat from surface. Serve stew over quinoa, topped with dill, pomegranate seeds, and pistachios.

RIBOLLITA Serves: 4

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for serving 1 onion, finely chopped 3 cloves garlic, minced

½ teaspoon red-pepper flakes 1 bunch lacinato kale, stems removed, leaves cut into ½ -inch ribbons (4 cups) 2 medium zucchini, quartered lengthwise and cut into ½ -inch slices

112 THE WORKBOOK

1 large tomato, finely chopped 1 cup fresh or frozen shelled cranberry beans 1 ½ cups boiling water Kosher salt and freshly ground black pepper 2 slices country bread Finely grated ParmigianoReggiano, for serving

1. Preheat a 4-quart slow cooker. Heat 2 tablespoons oil in a large skillet over high. Add onion, garlic, and red-pepper flakes and cook until softened, about 5 minutes. Add kale and cook until just wilted, 5 minutes. Transfer to slow cooker. 2. Add 1 tablespoon oil to skillet, then add zucchini and cook over high until lightly browned, 3 to 4 minutes. Transfer zucchini to slow cooker along with tomato, beans, and boiling water; season with salt and pepper. Cover and cook on high until beans are tender, 3 hours (or on low 6 hours). 3. Heat remaining 3 tablespoons oil in a large skillet. Add bread and cook over medium, turning once or twice, until golden and crisp, 5 to 6 minutes. Let cool slightly, then tear into pieces; stir into stew in slow cooker. Cover and cook on high until thick, 1 hour more (or on low 2 hours more). Season with salt and pepper; serve, topped with grated cheese and drizzled with oil.

CINNAMON BUNS Serves: 10 to 12 BUNS

6 tablespoons unsalted butter, room temperature, plus more for brushing 1⅓ cups warm water (about 1100 F) 1 tablespoon active dry yeast 2 tablespoons honey 3½ cups unbleached all-purpose flour, plus more for dusting 1 teaspoon kosher salt

¾ cup granulated sugar

Recipes

¼ cup plus 2 tablespoons packed brown sugar

The Joy of Juggling PAGE 98

1 tablespoon ground cinnamon

Active Time: 20 min. Total Time: 1 hr. 15 min. Makes: 12

GLAZE

3 cups confectioners’ sugar Juice of

¾ cup spelt flour

½ lemon

1 teaspoon pure vanilla extract

¼ cup plus 2 tablespoons milk 1. Buns: Brush the insert of a 5-to-6-quart slow cooker with butter. Line bottom with parchment; brush parchment with butter. Combine warm water, yeast, and honey in a bowl; let stand until foamy, about 5 minutes. Add flour and salt.

2. Beat on low speed until just combined. Increase speed to medium and beat 5 minutes. Let stand 10 minutes. Meanwhile, combine butter, both sugars, and cinnamon in a bowl; mix until smooth. 3. Preheat slow cooker. Turn dough out onto a lightly floured work surface and roll into a rectangle, about 9 by 15 inches. Sprinkle dough evenly with cinnamon-sugar mixture. Starting from one long side, roll into a log, pinching seams to seal in filling. Slice log into 10 to 12 rounds, each about 1½ inches thick. 4. Arrange rolls, cut-sides down, in cooker. Wrap lid tightly with a clean kitchen towel, gathering ends at top (to absorb condensation). Cover and cook on high until cooked through, 1 ½ hours. After 1 hour, rotate cooker insert 180 degrees to prevent scorching. Turn out onto a wire rack; let cool completely. 5. Glaze: Beat confectioners’ sugar, lemon juice, and vanilla on medium speed until smooth. Slowly add ¼ cup milk; beat on medium speed just until combined. Add up to 2 tablespoons more milk, a drop at a time, to reach desired consistency. Drizzle rolls with glaze just before serving.

WILD-BLUEBERRY SPELT-OAT MUFFINS

T H E J OY O F

J U G G LI NG Every working mom has a few tricks up her sleeve. Jennifer Aaronson happens to have a freezerful.

The busy mother of two packs in a super-stuffed day— creating healthy home-cooked meals and working as culinary director of the meal-delivery service Martha & Marley Spoon, overseeing a new family business. How does this everyday wonder woman do it—and still manage a regular date night (okay, date hour) with her husband? Planning, teamwork, make-ahead dishes, and a cappuccino just shy of 5 a.m. This is a day in her life.

½ cup unbleached all-purpose flour 1 cup old-fashioned oats 2 tablespoons ground flaxseed

WHOLE-WHEAT WAFFLES WITH GREEK YOGURT AND MIXED BERRIES Active/Total Time: 45 min. Makes: 7 large waffles Olive oil in the batter makes these extra crispy. Whisk a few teaspoons of water into the Greek yogurt for a light, smooth texture. Cut any leftover waffles into quarters and freeze them in resealable plastic bags; then reheat in the toaster. 2 cups mixed berries, such as raspberries and blackberries

½ cup sugar 3 cups whole-wheat flour 2 teaspoons baking powder 1 teaspoon kosher salt 4 large eggs 3½ cups whole milk

½ cup extra-virgin olive oil ½ teaspoon baking soda 2 teaspoons pure vanilla extract Greek yogurt and pure maple syrup, for serving

1. Preheat a Belgian-style waffle iron. Toss berries with ¼ cup sugar, lightly mashing some with the back of a spoon. 2. In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together eggs, milk, oil, remaining ¼ cup sugar, baking soda, and vanilla. Whisk wet ingredients into dry mixture just until combined. 3. Ladle 1 cup batter into waffle iron. Cook until golden and crisp, about 6 minutes. Repeat with remaining batter, whisking between batches for even cooking. Serve warm, with yogurt, macerated berries, and syrup.

2 teaspoons baking powder 1 teaspoon kosher salt

½ cup plus 2 tablespoons whole milk, plus more if needed 2 large eggs 1 stick unsalted butter, melted and cooled 1 teaspoon pure vanilla extract

¾ cup granulated sugar 1¼ cups frozen (do not thaw) wild blueberries (6 ounces) 1 cup plus 2 tablespoons confectioners’ sugar 1 lemon

1. Preheat oven to 350°. Line a standard 12-cup muffin tin with paper liners. 2. In a large bowl, whisk together both flours, oats, flaxseed, baking powder, and salt. In another bowl, whisk together ½ cup milk, eggs, butter, vanilla, and granulated sugar. Whisk milk mixture into flour mixture. Gently fold in blueberries. 3. Divide batter evenly among muffin cups, about ¼ cup per scoop. Bake until a tester inserted in middles comes out with just a few crumbs, 22 to 24 minutes. Let muffins cool in pan 15 minutes, then transfer to a wire rack and let cool completely. 4. Whisk confectioners’ sugar with remaining 2 tablespoons milk until smooth. Add additional milk if needed, a drop at a time, to achieve a drizzling consistency. Dip muffins in glaze; set on rack to drip. Grate some lemon zest directly over top of each muffin; allow glaze to set

Why I

114 THE WORKBOOK

fully before eating or storing. Muffins can be stored in an airtight container up to 3 days. VACATION SMOOTHIE Active/Total Time: 5 min. Serves: 2 To have them ready for smoothies in advance, peel bananas and freeze them in resealable plastic bags.

⅔ cup nonfat Greek yogurt 2 peeled frozen bananas, broken in half 1 ¾ cups chopped fresh pineapple (11 ounces)

BEV, 40 • MOM OF TWINS

1 cup ice

Active Time: 30 min. Total Time: 2 hr. Makes: 5 dozen

In a blender, combine yogurt, bananas, pineapple, oil, ice, ½ cup water, and salt. Blend until smooth. Stir in chia; serve. MOM’S MEATLOAF SANDWICHES Active Time: 20 min. Total Time: 1 hr. 15 min. Serves: 6 to 8 1 large egg

¾ cup ketchup 1 medium onion, peeled and roughly chopped 1 rib celery, roughly chopped 1 carrot, peeled and roughly chopped 1 pound ground beef (85 percent lean) 1 pound ground pork 1½ cups panko breadcrumbs 1 tablespoon dried mustard 2 tablespoons Worcestershire sauce

¼ cup packed finely chopped mixed herbs, such as parsley, thyme, and sage Kosher salt and freshly ground pepper Brioche buns, green-leaf lettuce, mayonnaise, and sliced pickles, for serving

1. Preheat oven to 375°. In a large bowl, whisk together egg and ¼ cup ketchup. 2. In a food processor, pulse onion, celery, and carrot until finely minced, scraping down sides of bowl to ensure even chopping. Add vegetables to

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3. On a rimmed baking sheet lined with parchment, firmly pat mixture into a long, narrow loaf (4 by 12 by 1 ½ inches). Coat top and sides with remaining ½ cup ketchup. Bake until browned and a thermometer inserted into thickest part reaches 165°, 45 to 55 minutes. Let cool at least 30 minutes, then cut into thick slices. Serve on buns, with lettuce, mayonnaise, and pickles.

PEANUT BUTTER COOKIES WITH DRIED CHERRIES

1 tablespoon chia seeds

I became very aware of what was in my food, and also in the personal products I used. That’s when I discovered Tom’s.”

ketchup mixture, along with meat, panko, mustard, Worcestershire, herbs, 2 ½ teaspoons salt, and ½ teaspoon pepper. Mix well with your hands until thoroughly combined.

2 tablespoons raw unrefined coconut oil

Pinch of kosher salt

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Recipes

Since this recipe yields a lot of cookies, you can portion out half the dough into balls and freeze them on baking sheets until solid, then transfer them to resealable plastic bags to store in the freezer until you’re ready to bake more. 2 sticks unsalted butter, room temperature 1 cup natural smooth peanut butter, such as Smucker’s All Natural

¾ cup granulated sugar ¾ cup light-brown sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups unbleached allpurpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup dried cherries, chopped

½ cup salted cocktail peanuts, chopped 1. Preheat oven to 325°. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until smooth. Add peanut butter and both sugars; beat until light and fluffy, 1 to 2 minutes. Add eggs and vanilla; beat just until combined. 2. Whisk together flour, baking soda, and salt. Add cherries; toss to coat. Add flour mixture to peanut-butter mixture; beat on low speed just until combined. Stir in peanuts. 3. Scoop heaping-tablespoon balls onto baking sheets, 3 inches apart; flatten

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117 THE WORKBOOK

each slightly. Bake, rotating sheets halfway through, until just set, 16 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack; let cool completely. Cookies can be stored in an airtight container up to 1 week.

Recipes

PAN-ROASTED CHICKEN WITH ZA’ATAR, POTATOES, AND GREENS

2 to 3 minutes. Drizzle kale lightly with oil; season with salt and pepper. Scatter kale over chicken and broil until just wilted and thermometer inserted into thickest parts of chicken registers 165°, 1 to 2 minutes more. Let cool slightly, then squeeze lemon halves over chicken. Remove chicken to a platter; toss vegetables together and serve alongside.

Active Time: 25 min. Total Time: 1 hr. 15 min. Serves: 4

BACON PASTA WITH CHEESE SAUCE AND THYME

Baby kale, spinach, or arugula can be used in place of the lacinato.

Active/Total Time: 40 min. Serves: 4

4 teaspoons za’atar

¼ cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks 1 pound fingerling potatoes, cut in half lengthwise 1 medium red onion, peeled, halved lengthwise, and cut into ½ -inch wedges 1 lemon, cut in half 1 bunch (8 ounces) lacinato kale, ribs removed, torn into 2-inch pieces (about 4 packed cups)

1. Preheat oven to 425°, with racks in upper and lower thirds. In a small bowl, mix za’atar with 2 tablespoons oil and 2 teaspoons salt. 2. With a sharp knife, cut two 1-inchlong slashes in each piece of chicken, through skin and down to bone. Rub za’atar mixture all over chicken and into slashes. 3. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast in lower third of oven, stirring once, until starting to brown, about 20 minutes. Toss onion with remaining 1 tablespoon oil; season with salt and pepper; add to baking sheet along with chicken pieces and lemon halves. Roast until a thermometer inserted into thickest parts of chicken (not touching bones) registers about 150°, 25 to 30 minutes. 4. Switch oven to broiler setting. Move baking sheet to upper third of oven; broil until chicken is browned,

8 ounces bacon end strips, or regular bacon, cut into ½ -inch pieces (1¼ cups) 1 small onion, chopped (1½ cups) 4 large cloves garlic, minced (2 tablespoons) 1 teaspoon chopped fresh thyme, plus whole leaves for serving Kosher salt and freshly ground pepper 1 pound spaghetti 2 tablespoons unsalted butter 2 tablespoons unbleached all-purpose flour

½ cup whole milk 8 ounces mixed grated melting cheeses, such as Gruyère, Monterey jack, and fontina

1. Cook bacon, onion, and garlic in a large straight-sided skillet over medium heat, stirring occasionally, until bacon is browned, about 10 minutes. Stir in chopped thyme. Remove from heat. 2. Meanwhile, in a large pot of salted boiling water, cook pasta until al dente, about 2 minutes less than according to package instructions. Drain, reserving 2 cups pasta water. 3. Melt butter in a small saucepan. Whisk in flour; cook until melted and smooth, about 1 minute. Slowly whisk in milk and ½ cup pasta water until smooth. Bring to a boil, remove from heat, and whisk in cheeses. 4. Return skillet to medium-high heat; add ½ cup pasta water and cook, scraping up browned bits, 1 to 2 minutes. Add cooked spaghetti and cheese sauce. Stir, adding remaining pasta water, ¼ cup at a time, until sauce is creamy and evenly coats pasta. Taste and season as needed. Serve, sprinkled with pepper and thyme leaves.

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RAISING YOUR HOME’S IQ SOURCES (page 80): Farrow and Ball paint, in Charleston Gray and Mole's Breath, us.farrow-ball .com. Hammered polished-nickel knob #90-5029- BRNK ; Baldwin Estate polished-nickel knob #5045; brass pull #90-4001-6PBA ; knob #9050-30- PBA ; and escutcheon #90-1506- PBA , prices upon request, thebrasscenter.com. Kohler Purist bathroom-sink lowlever handles, in Vibrant Modern Brushed Gold, $800, us.kohler.com. Neutra Modern house numbers, in Brass, from $33 each, dwr.com. $10,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at www.marthastewart.com/ 10ksummer online. The $10,000 Sweepstakes begins at 12:01 a.m. CT on 7/1/17 and ends at 11:59 p.m. CT on 9/30/17. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes. WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win.marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.

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CAS E STUDI ES Lunch boxes swung into style in the 1930s, as students began toting metal pails to school instead of brown-bagging it. The trend dipped during World War II, when every last bit of metal went into making airplanes and ration tins. But afterward, these cheerful containers reappeared in all kinds of new patterns, themes, and prints. Ohio Art decorated its oval-shaped ones with trains and sports pennants. And Aladdin outfitted its classic rectangle with room for a thermos (as in the red plaid design, center), a model it still produces today. Pick one up at a tag sale, and use it to stash a snack, store cookies, or organize your stationery. Youâ&#x20AC;&#x2122;ll feel like the coolest kid in the caf. PHOTOGRAPH BY CHELSEA CAVANAUGH TEXT BY FRANCES VIGNA CREATED BY FRITZ KARCH

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