Martha - March 2016 by Lawrence Ambrocio

MARTHA STEWART

wake up to color BRIGHTER BREAKFASTS smoothie bowls and more

foolproof flower arrangements

BRILLIANT! SPECKLED EGGS decorate them in minutes

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no-fail cheesecake fresh, flavorful chicken dinners

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Stylish & Coordinated

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2 M A R C H 2 016

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

S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

F R I D AY

S AT U R D AY

Fill bird feeders (but start tapering of as it gets warmer out)

Clean teakettle: Boil a mix of water and white vinegar to remove mineral deposits

Order gladiolus and dahlias

Fertilize perennial beds

Enjoy a postwinter facial

Yoga

T H U R S D AY

Horseback ride

Martha’s Irish Soda Bread for Kevin Active Time: 20 min. Total Time: 1 hr. 30 min. Serves: 6 to 8 1⅓ cups whole milk

Cardio and core

Weight training

⅓ cup apple-cider vinegar

Jude’s birthday

Wash cars, inside and out

Plant cabbage, brussels sprouts, and broccoli seeds

Replace outside doormats

Morning hike

3 cups all-purpose flour, plus more for dusting 2½ teaspoons coarse salt

Truman’s birthday “Martha Stewart and Friends” event begins at Blackberry Farm, in Walland, Tennessee (blackberry farm.com)

1 teaspoon baking powder 1 teaspoon baking soda 4 tablespoons cold unsalted butter, cut into small pieces

Weight training

Yoga

DAYLIGHT SAVING TIME BEGINS

Check surface protectors on bottoms of furniture legs; replace worn ones

Rotate houseplants to ensure even sun exposure

1 cup unprocessed wheat bran

Cardio and core

Weight training

Remove any winter leaves from beds; check for spring bulbs

SAINT PATRICK’S DAY

Touch up paint on house trim as necessary

Hand-wash winter sweaters

¼ cup caraway seeds 1 cup raisins (5 ounces)

Give donkeys a bath

Weight training

Yoga

FIRST DAY OF SPRING

Have winter coats cleaned

Bring fresh eggs to of ice for colleagues

Bring out garden furniture; check to see if repairs are needed Horseback ride

Horseback ride

Cardio and core

Weight training

Travel to Galápagos Islands for exploratory family trip!

Plant sweet peas near a fence to allow for climbing vines

GOOD FRIDAY

Decorate eggs

Entries that follow are friendly reminders of seasonal tasks

Weight training

Yoga

EASTER

Launder and press table linens from Easter

Remove burlap from boxwoods

Pack away Easter decorations

Stock up on spring-cleaning supplies

Open all windows to air out house (weather permitting)

1. Preheat oven to 350°. Mix milk and vinegar; let stand until thickened, about 5 minutes. 2. Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins. 3. Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet. 4. Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.

B RYA N GA R D N ER

Horseback ride

Bake soda bread (see recipe, right)

Sensuous feel, saturated color. Drench your lips in vivid matte.

NEW

™

4 M A R C H 2 016

Out & About Where we’ve been, what we’ve seen, and where you’ll find us.

ON OUR BOOKSHELF

It’s National Reading Month, the annual celebration that has spawned book events around the country, and our editors have been eager to join in on the fun and discovery. This year, we can’t wait to crack open a stack of spring releases. Whether you’re looking to lose yourself in an engrossing novel, take a trip back in time, or improve the way you live, you’ll flip for a few of our favorites.

@miguelfloresvianna INSTAGRAM FAVORITE

Our decorating director, Kevin Sharkey, counts many design enthusiasts among his followers—check out the stunning arrangement in his living room, top, to understand why. But when he wants to get inspired, he looks to tastemakers such as photographer Miguel Flores-Vianna, whose vibrant feed is full of travel, lifestyle, and interior images. Kevin particularly loves this tableau of pears on Moroccan embroidered fabric, bottom. Be sure to check out both accounts—and ours—for more design inspiration. @marthastewart

Kelly Kerney’s Hard Red Spring (Viking), a powerful account of a century of Guatemala’s turbulent history, is told through the eyes of four American women in the country.

The Year of the Runaways (Knopf), by Man Booker Prize nominee Sunjeev Sahota, details the entwined struggles of four Indian immigrants looking for a fresh start in England.

Rethink (and improve) your productivity with Smarter Faster Better (Random House), by Pulitzer Prize–winning reporter Charles Duhigg, who has a knack for making science accessible.

In High Dive (Knopf), Jonathan Lee fuses fact and fiction in a riveting account of an impending assassination—and somehow manages to find comedy in the tragedy.

War encroaches in bestselling author Helen Simonson’s The Summer Before the War (Random House), as a small town in Sussex grapples with the sudden arrival of a female teacher.

Katie Roiphe’s meticulously researched The Violet Hour (Dial Press) provides a moving glimpse into the final days of Susan Sontag, Sigmund Freud, and other great thinkers.

Fava beans have a relatively short season— they’re available only from March through May. So snatch them up while you can, and use them to give salads, risottos, and sautéed vegetables a springtime spin; the freshest ones are vibrant green. They can be time-consuming to peel, but their nutty taste and buttery texture are worth the effort. To save on prep time, we like to use them in combination with other vegetables, as we did for Martha’s Easter brunch (see page 78). For a quick, delicious snack, simply grill the pods whole, sprinkle them with salt and lemon juice, and serve them with a minty herb sauce. (For the full recipe, go to marthastewart.com/ grilled-favas.)

K E V I N S HA R K E Y (FLO R A L I N STAG R A M); M I G U EL FLO R ES-V IA N N A (PE A R I N STAG R A M); B RYA N GA R D N ER (OT H ERS)

@seenbysharkey

RICH-VELVETY-CARAMEL-PERFECTION. YOUR HO-HUM MORNING DIDN’T STAND A CHANCE. Some coffee, a little milk and a splash of Sugar Free Torani. Everything you need for a delectable morning. Have a Torani day!

Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.

6 E D I T O R’ S L E T T E R

HOW-TO

Eggshell Baskets

A gold-dyed goose egg turns into a charming basket; it is filled with lilies of the valley, tulips, and hellebores.

without a doubt the best in the business, peerless talents and good friends. Speaking of friends, I have also loved hearing from all of you, our readers, over the years. Your insights have been invaluable. I know that I’m leaving the magazine—and you—in very good hands. The new editor in chief is my colleague from down the hall, Elizabeth Graves, who had been leading the team at Martha Stewart Weddings. I am a great admirer of her work and can’t wait to see her sense of style and keen intelligence infuse the pages of Living. I know you’ll enjoy getting to know her, too. I also hope you like the little eggshell basket, above. To me, it’s a perfect idea for spring—a time of new beginnings and freshly hatched plans.

Goose egg, $10 for 2, amazon.com/ handmade/nakedeggs.

1. Using craft knife, pierce eggshell at one end: Poke through, then make a small cut and gently peel shell away in small pieces, to create an opening with a jagged edge. 2. For ribbon handle, drill 2 holes in eggshell opposite each other, making sure each is at least ⅜ inch down from cracked edge. 3. Paint egg as desired. (We used a wash made from equal parts craft paint and water.) 4. Thread a ribbon through each hole; knot each inside shell. Tie loose ends of ribbons together to form a bow. 5. Add water to cup; place flowers inside, then set inside egg.

Eric A. Pike, editor in chief

C H EL S E A M C N A M A R A

I AM A CHARTER SUBSCRIBER TO THIS MAGAZINE.

And it might surprise you to learn that I’ve remained a subscriber throughout the 23 years I’ve worked here. This is the 250th issue I’ve had a hand in, and I have loved having each and every one come through my mail slot at home, allowing me to experience the magazine the way you, our readers, do. Starting next month, that moment of receiving Martha Stewart Living will take on a new meaning for me— because this issue is my last as editor in chief. I feel so fortunate to have contributed to this magazine and its many extensions. It is a brand that embodies creativity, beauty, and ingenuity. Of course, those qualities come directly from Martha, who is a truly inspiring mentor and visionary leader. I will be forever grateful for the opportunity I’ve had to learn from her, and to collaborate with the people who create the magic you see on these pages. Our art directors, editors, photographers, writers, business team, and advertisers are

Supplies

Craft knife Goose egg Drill and -inch bit Craft paint and brush 2 ribbons, each 12 inches long Plastic cup, sized to fit inside egg Small flowers

This guy is giving me the willies.

Easter is better with

They make every basket complete.

ÂŠ 2015 Wisconsin Milk Marketing Board, Inc.

EatWisconsinCheese.com

PH OTO G R A PH BY L EN N A RT W EI B U L L ; K A L EI D O E X T R A- L A RG E T R AY, BY H AY, I N G R AY, M O M ASTO R E.O RG ; G OA FO R K , BY C U T I P O L , S H O P H O R N E.C O M

M A R C H 2 016

100

FROM RUSSIA WITH LOVE

ROOM TO BLOOM

CUTTING CLASS

STYLE BY THE YARD

Martha’s annual Easter lunch ushers in spring with updates on classic Russian recipes and décor.

A Rhode Island couple’s garden experiments have produced a gorgeous set of colorful outdoor “rooms.”

Floral designer Ariella Chezar shares her secrets for creating dramatic, unique arrangements.

Even a small piece of these traditional fabrics from across the globe can transform your home’s look.

88 RISE AND SHINE

Colorful takes on classic breakfast recipes—rainbow-chard quiche, fried-egg sandwiches, and more—kick off the day on a happy note.

Red flannel hash with eggs, served with a carrot-and-herb salad, will brighten up any morning. (For the recipe, see page 122.)

10 M A R C H 2 016

17 FROM MARTHA

The Garden Conservancy

A celebration of a nonprofit that’s played a vital role in preserving the nation’s horticultural treasures.

39 Perfect Bite

Roasted sweet-potato wedges with a creamy buttermilk dip. 39 Eat Clean

GOOD THINGS

A tasty spinach-avocadopear smoothie, a DIY bead trivet, mini nests for Easter goodies, and more. 23

Incorporate the nuance— and the nutrients—of bitter greens in your early-spring salads. 40 Dry vermouth adds a delicious bite to weeknight stir-fries, salads, and even dessert. 46 What’s for Dinner?

Four fantastic new spins on the chicken dinner. 48

BEAUTY & STYLE

Our favorite version of classic New York–style cheesecake. 50

Lip Color

How the newest lip crayons will enhance your makeup routine. 31 Beauty News

Tinted primers in compacts, our powder-cleanser

In Our Pantry

101

American Made

Homekeeping

A California nursery that specializes in rare, remarkable plants. 64

A guide to choosing kitchen countertops. 114

Home

Dog-grooming tips from the experts. 117

How to smooth the transition between different-colored rooms. 66

On the Cover Easter eggs spattered in a rainbow of colors. Photograph by Chelsea McNamara.

Sweets

The best of both worlds: the flavor of carrot cake with the portability of thumbprint cookies. 54

Pets

IN EVERY ISSUE

Martha’s Month 2

57 GOOD LIVING

Out & About 4

109

Editor’s Letter 6 Recipe Index 118 On the Lookout 128

HOW-TO HANDBOOK

Crafts

Make your Easter extracolorful with these simple spatter-paint techniques for both dyed eggs and tableware. 57 Editors’ Picks

Home accessories in spring hues to perk up your morning. 62

Ask Martha

Presented by Alexia ®

Primers on ham and food coloring, what to do with leftover cabbage, how to pack framed art for a move, and more. 109

How to eat, decorate, craft, and celebrate an elegant Easter brunch. 41

Health

Techniques for feeling refreshed and energetic when you wake up. 112

EASTER PLANNER

A A RO N DY ER (S M O OT H I E ); B RYA N GA R D N ER (LI P ST I C KS, TOW EL S); M A RC U S N I L S S O N (SW EE T P OTATO ES); C H EL S E A M C NAMAR A (CAN D I ES)

FOOD & GATHERINGS

Replace expected with

AWESOME.

SWAP Meat for Alaska Seafood. It’s a matter of taste. ®

Replace veal in Veal Parmesan with delicious Alaska Cod and savor the difference. Wild and sustainable Alaska Seafood does more than bump up the flavor. It’s better for our planet and your body. Healthier planet. Healthier you. That’s pretty awesome. Discover more ways to SWAP MEAT at wildalaskaseafood.com ©2016 Alaska Seafood Marketing Institute

Founder and Chief Creative Officer Martha Stewart MARTHA STEWART

Editor in Chief and Content Director Eric A. Pike General Manager Meesha Diaz Haddad

Editorial Director Ellen Morrissey

Creative Director Jennifer Wagner

EXECUTIVE EDITORIAL DIRECTORS

EDITORIAL & DIGITAL

ART

Decorating Kevin Sharkey

Editor at Large Amy Conway

Art Director Jaspal Riyait

Style Ayesha Patel

Executive Editor Joanne Chen

Senior Art Director Nia Lawrence

Crafts Hannah Milman

Executive Digital Editor Kristine Solomon

Associate Art Director Laura Lutz

FOOD & ENTERTAINING

Deputy Digital Editor Angela Law

Editorial Director Sarah Carey

Managing Editor Susanne Ruppert

OPERATIONS

Editor Shira Bocar

Senior Digital Editor Victoria Spencer

Senior Editor Greg Lofts

Assistant Managing Editor Nadia Croes

Photo Rights & Archive Director Alison Vanek Devine

Director, Food Development Thomas Joseph Associate Editors Laura Rege, Lauryn Tyrell

Art Department Assistant Jocelyn Teres

Digital Archivist Ruby McBride

Assistant Editor Kayla Alewel

Photo Studio Manager Michael Varrassi

Associate Digital Editor Tyler Atwood

Photo Studio Equipment & Digital Assets Manager Stacey Tyrell

Recipe Tester Lindsay Strand

Assistant Digital Editor Alexandra Churchill

Editorial Assistant Kavita Thirupuvanam

Editorial Assistant Christopher Rudolph

Digital Photography Technician Hadley Henry

COPY & RESEARCH

Design and Fabrication Supervisor Tysean Washington

CRAFTS

Copy Chief/Articles Editor Myles McDonnell

Design and Fabrication Shop Assistant Waverly Garvey

Editorial Director Marcie McGoldrick

Research Director Ann Sackrider

Set Carpenter Raymond Conner

Deputy Editor Silke Stoddard

Copy Editor Frances Vigna

Prop Library Manager Jutta Amse

PHOTO

VIDEO PRODUCTION

Senior Photo Producer Muzam Agha

SVP, Development & Programming Kimberly Miller-Olko

Kitchen Manager Gertrude Porter Test Kitchen Assistant Josefa Palacios

Associate Editor Erin Furey Assistant Editor Katie Holdefehr

GARDEN

Senior Associate Photo Editor Andie Diemer

Garden & Features Editor Melissa Ozawa

Photographer Bryan Gardner

Senior Garden Editor Todd Carr

Digital Photo Editor Mike Krautter

To learn more about Drit® Groundcover

HOME

PRODUCTION

Roses or to ind a retailer near you, visit:

Home Editor Lorna Aragon

Senior Image Quality Director Denise Clappi

Photo Studio Assistant Matthew Wilson

SVP, Executive Producer, Editorial Content Lisa Wagner Line Producer Jim Brennan Design Director Anduin Havens

www.starrosesandplants.com

Editorial Assistant Cathryn DelaRosa

Design Production Managers Judy Glasser, Duane Stapp

STYLE Deputy Style Editor Tanya Graff Editor at Large Kate Berry Senior Style Editor Naomi deMañana Associate Style Editor Katie Covington Associate Fashion Editor Carrie Goldberg Assistant Editor Colleen Banks Editorial Assistant Sarah Vasil

BEAUTY & LIFESTYLE

Design Production Associate John Myers Senior Digital Imaging Specialists Spyridon Ginis, Sasha Weleber Digital Imaging Specialists Daniel Chambers, Ryan Monaghan Director, Application Support Jill Joyner

BUSINESS OFFICE SVP, General Manager—Media Claudio Goldbarg Assistant Business Manager Michelle Hsueh Junior Business Analyst Katherine Szold

CORPORATE SVP, Controller Allison Jacques VP, Facilities Lynn Goodwin

CONTRIBUTORS Ryan McCallister, Alexis Stewart

Director Melissa Milrad Goldstein

INTERNATIONAL Brand Development Ruth Feldman

SEQUENTIAL BRANDS GROUP Chief Executive Officer Yehuda Shmidman Chief Financial Officer Gary Klein EVP, Strategic Development & Operations Chad Wagenheim

Saving People Money Since 1936 ... thatâ&#x20AC;&#x2122;s before there were color TVs. GEICO has been serving up great car insurance and (!2;!9à¦§ $ $<9;31'8 9'8=-$' (38 138' ;,!2 @'!89W '; ! 7<3;' !2& 9'' ,3> 1<$, @3< $3<Â£& 9!=' ;3&!@W +'-$3W$31 d fÂ¥ f f d Â£3$!Â£ 3Ä&#x192; $'

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MARTHA STEWART

SVP, Group Publisher Christine Guilfoyle

F A TASTE O

VP, Publisher—Martha Stewart Daren Mazzucca Group Associate Publisher Marketing Jodi Marchisotta

ADVERTISING SALES

INTEGRATED MARKETING

MEREDITH NATIONAL MEDIA GROUP

New York

Executive Director Marketing Vanessa Goldberg-Drossman

President Tom Harty

Sales Director Consumer Goods Lizzie Meier Utt Sales Director Home Michelle O’Connor Sales Director Susan Schwartzman Account Manager Taylor Theiss

$QXRSAKR NF 1TQE $AME 4TGAQ C )NMEX

Ad Sales Coordinators Casey Brundage, Jennifer Fass

Sales Assistant Marlo Marion

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Melanie Stoltenberg

DIGITAL ADVERTISING SALES Senior Account Managers Alexandra Giordano, Molly Goebel

With Domino® Honey Granules, you can add a sweet honey taste to teas or cereals, or measure for recipes without a sticky mess.

Advertising Operations Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Schaeffer

Senior Vice Presidents Chief Digital Officer Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland

Vice Presidents Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Video Laura Rowley Direct Media Patti Follo

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Chairman and Chief Executive Officer Stephen M. Lacy President Meredith Local Media Group Paul Karpowicz Vice Chairman Mell Meredith Frazier In Memoriam E. T. Meredith III (1933–2003) 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, 601 West 26th Street, New York, NY 10001; or email: living@ marthastewart.com. Visit our website for more information: www.marthastewart.com. © 2016 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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Quick Dissolve Superfine Sugar

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and the

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Also try the

Brand Director Martha Stewart Living Emily Payton

PRINTED IN THE USA

Pick your royal icing colors!

• recipe • decorating instructions • cookie template • basket template & gift tags Sign up at dominosugar.com/easteregg

Preheat oven to 350°F. Sift together flour, baking powder and salt; set aside. In a large bowl, beat the softened butter with the sugar until fluffy. Add eggs and vanilla, beat well. Stir in dry ingredients, a third at a time, until all is incorporated for a smooth, stiff dough. Using waxed paper lightly dusted with confectioners’ sugar, roll out a portion of the dough into a 1/4 inch thick rectangle. Press cookie cutter of desired shape into dough. Trim away excess dough. Gently lift cut-out cookies from waxed paper and place on greased cookie sheets. Repeat rolling and cutting until all dough is used. Bake at 350°F for 10 minutes or until cookies are firm and light golden brown. Remove from cookie sheet and allow to cool completely before decorating. Follow Egg Decorating Kit Instructions.

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

Decorate into cute baby chicks!

Steep a cup of Yogi tea and you have something more than delicious. Every intriguing blend of herbs and botanicals is on a mission, supporting energy, stamina, clarity, immunity, tranquility, cleansing or unwinding.

ÂŽ,ÂŠ2015-2016 East West Tea Company, LLC

Every cup is a gift to mind, body and spirit.

FROM MART HA Teach and Inspire

In the small rural town of Bishopville, South Carolina, Pearl Fryar has created a garden that contains hundreds of elaborate topiaries and attracts about 5,000 visitors each year.

Growing Interest Learn all about the Garden Conservancy, an important organization that preserves and shares exceptional American gardens. PHOTOGRAPHS BY MARION BRENNER

The Garden Conservancy

am a voyeur of the first order when it comes to other people’s gardens. An organization that permits me to visit and study remarkable landscapes from the East to the West Coast is the Garden Conservancy (garden conservancy.org), founded 26 years ago by the legendary American gardener Frank Cabot. The mission of the conservancy is simple: to save and share outstanding American gardens for the education and inspiration of the public. By partnering with gardeners and their communities, the conservancy preserves gardens across the country. The notion of sharing—which is at the core of the organization—is achieved in part by allowing the public to visit gardens on certain set “Open Days.” These practices allow the organization to champion the importance of gardens and the role they play in our everyday lives, our history, and our culture. The conservancy publishes a complete annual calendar of Open Days, and I love to study it, hoping that I will have enough free time to visit some of the gardens. There is so

much to learn in the vast world of horticulture, and I have never, ever been disappointed on such a visit. Last year, more than 300 private gardens in 22 states participated in the Open Days program—all beautifully varied in terms of plant materials, designs, intentions, and ages, to ensure that each visit offers diversity and interest and education. More than 70,000 people visited the gardens in 2015 alone. In addition to an annual membership, there is a Society of Fellows, which offers an even deeper engagement for those committed to study through other forms of tours— both domestic and international—as well as lectures and study groups. In celebration of its 25th anniversary, the conservancy recently published an amazing, lovely book, Outstanding American Gardens (Stewart, Tabori & Chang, 2015), which should be a fixture in every gardener’s library. Some evocative photos from it are included on the following page. I hope you enjoy looking at them—and I hope you’ll be able to visit a garden or two (or three).

A Trip to Maine I invited the Garden Conservancy’s Society of Fellows to visit my garden at Skylands last summer. Clockwise from left: The stone terrace is planted with containers I’ve collected over the years. The fellows travel throughout the world on gardenstudy tours; we spent a delightful morning at Skylands. A faux-bois table sits in the woodland garden. The stone stairway was designed by landscape architect Jens Jensen in the 1920s.

C LO C K WI S E FRO M TO P LEF T: PI E TER ESTERSO H N; H E ATH ER K I R K L AN D; SAR AH MAI N G OT; C H RI STO PH ER BAK ER

F ROM MART HA

A GOOD DAY STARTS WITH A

GOOD MORNING

Start their day off right with Milk-Bone® Good Morning ® Daily Vitamin Treats. They provide a special blend of nutrients not found in most dog foods.

The Garden Conservancy F ROM MART HA

Outstanding American Gardens Celebrating the rich horticultural tradition of the United States, the Garden Conservancy’s new book, Outstanding American Gardens, showcases 50 remarkable preservation projects and Open Days gardens throughout the country, including the ones shown here.

To preserve the view of Nantucket Harbor, Susan Burke dug a trench for a garden about six feet below the porch of her house. A path winds through this romantic double border.

Ruth Bancroft’s three-acre dry garden in Walnut Creek, California, inspired Frank Cabot to establish the Garden Conservancy; it was the organization’s first preservation project.

Judy and Michael Steinhardt open Iroki, their 58-acre Westchester County, New York, garden, twice a year for the Open Days program. Their collection of Japanese maples is a sight to behold in autumn.

The Gardens of Alcatraz were created in the mid-1800s before falling into disrepair decades ago. The Garden Conservancy led the efforts to restore the landscape on this infamous rocky island.

Landcraft Environments nursery owners Dennis Schrader and Bill Smith have created a plant collectors’ paradise on Long Island, New York, filled with colorful tropical, subtropical, and annual plants.

George Schoellkopf’s Hollister House Garden, in New England, reinterprets the classic English cottage garden stateside. The preservation project is divided into lushly planted garden rooms.

Simply Glamorous Whether you’re looking to create an inviting front entrance or add a splashy pop of color to your patio, it’s easy when you start with stylish, dependable plants. Ask for the stunning but simple Evening Breeze recipe by name at your local retailer or create your own magic with Proven Winners plants today. Discover FREE gardening tips and ideas online or by requesting our all-new 36-page Proven Winners Gardener’s Idea Book at www.provenwinners.com/128ideas. Or talk with one of our gardening enthusiasts by calling 815-895-8130.

E V E N I N G

only from

B R E E Z E

Proven Winners

Look for Proven Winners in our distinctive containers at independent garden centers across the country and The Home Depot or buy online at www.provenwinners.com.

Learn more at www.bumblebee.com/albacore

GOOD T H INGS Upgrades, Solutions, Inspirations

CRAFT

FULL CIRCLE Transform inexpensive wooden beads into a trivet lovely enough to hang on a kitchen wall. Simply paint the beads, then thread a cord through them to create a functional accessory that will protect any surface. For the how-to, turn the page.

PRO P ST Y LI N G BY H EL EN Q U I N N AT PAT BAT ES & AS S O C IAT ES

PHOTOGRAPHS BY AARON DYER

To customize your trivet, play with the palette and bead sizes.

March GOOD T H I NG S

HOW-TO

Wooden-Bead Trivet

Supplies

Craft paint and paintbrush Wooden beads Leather cord, about 2 feet long Round wooden beads, from $3.25 for 100, craftparts .com. Multisurface paint, in Wild Salmon and Gray Wolf, by Martha Stewart Crafts, $2.50 for 2 oz., michaels.com.

1. Paint all but largest beads (since direct heat may wear away the color on them); let dry, 1 hour. String onto cord, alternating between large and small sizes. Adjust trivet size by adding or removing beads. 2. Tie cord ends together tightly so beads form a ring; trim excess, or tie into a loop to hang on a hook.

Use different punch sizes to vary the designs.

Slip a dowel or tapered chopstick through each bead hole for a handsfree, even paint application. Rest the dowel across a jar to dry.

CRAFT

Supplies

Stick to It

Washi tape Waxed paper Craft punches Paper (optional) Pin (optional) Dyed hard-cooked eggs

Get the look of dĂŠcoupage eggs with washi tapeâ&#x20AC;&#x201D; no glue necessary. Start by lining up strips of tape on waxed paper, overlapping them slightly, as shown, right. (If you use extra-wide tape, one strip should do.) Next, use punches to cut out designs; if waxed paper is tearing, punch with a plain sheet of paper underneath. Peel shapes off (using pin, if necessary) and arrange on dyed eggs. Combine different patterns, and give a few eggs stripes by simply wrapping them with tape.

3-in-1 butterfly punch, by Martha Stewart Crafts, $10, michaels.com.

M I K E K R AU T T ER (B E A D S, H OW-TO S)

TIP

March GOOD T H I NG S

Good Things Revisited

FOOD

Wise Crackers Makes: 4 dozen Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps can be stored in an airtight container for up to a week.

The cushionlike texture of the tape helps you keep a firm grip.

Unsalted butter, softened, for pan 1 cup all-purpose flour 1 cup unsalted shelled pistachios

¾ cup golden raisins ¼ cup sunflower seeds ¼ cup packed light-brown sugar ½ teaspoon coarse salt ¼ teaspoon baking soda 1 cup whole milk

2. Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours. 3. Preheat oven to 400°. Remove loaf from pan. Using a serrated knife, cut into ⅛ -inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.

GARDEN

Hold Tight! Gardeners are always searching for new ways to get a better grip on their tools. In March 2006, we showed how to enhance them by gluing waxed-cotton twine around the handles. Now, we’ve devised a streamlined approach using adhesive bike tape, such as S-Wrap Roubaix ($30, specialized.com). Starting at the bottom of any wooden handle, tightly wrap it with tape, overlapping a bit as you go toward the other end. Finish by wrapping the tape around itself; trim, then press firmly to secure. It’s an easy-to-handle fix. Check out the original version at marthastewart.com/ good-things-revisited.

GA R D EN TO O L S, BY A M ES, H O M ED EP OT.C O M

1. Preheat oven to 350°. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.

March GOOD T H I NG S

FOOD

Fill the nests with jelly beans, foil-wrapped chocolate eggs, and other small candies.

Green Light Serves: 2 Just in time for St. Patrick’s Day: a nutrient-packed spinach smoothie that hits the sweet spot, thanks to fresh pear and coconut water. With a bright note of mint and some creamy avocado, it’s a refreshing way to start the morning.

½ avocado, pitted and peeled ¾ cup packed baby spinach leaves 1 ripe green pear, stem and core removed, chopped

¾ cup coconut water, preferably raw, or apple cider Coarse salt

¾ cup packed fresh mint leaves 1. In a blender, combine avocado, spinach, pear, coconut water, 1 cup ice, and a pinch of salt; blend until smooth. 2. Add mint; blend just to finely chop. Serve immediately.

CRAFT

Shred It These adorable mini nests are a novel way to present Easter goodies—and put shredded paper (from your home office, or recycled packing material) to good use.

Supplies

Small balloon Small jar Découpage finish Paintbrush Shredded paper Crinkle-Cut Paper Shred, in Kraft and White, $3 for 3 oz., containerstore.com. Durable découpage finish, by Martha Stewart Crafts, $10 for 8 oz., michaels.com.

1. Blow up balloon until diameter reflects desired nest size (ours are 3 to 5 inches wide). Rest balloon on jar, knotted-end down. 2. In a small dish, mix equal parts découpage finish and water. Brush mixture onto top half of balloon to create a guide for nest. 3. Lay strips of shredded paper onto glue-covered area,

covering as much as you can. 4. Dip small handfuls

of crumpled shredded paper in glue mixture, and continue adding to create a full nest. Let dry overnight. 5. Pop balloon. Top off inside of nest with additional shredded paper, and fill with small treats.

March GOOD T H I NG S

Good Things Revisited FOOD

Quick Like a Bunny Makes: About 3 dozen cookies Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies. 2 sticks unsalted butter, softened

¾ cup sugar 1 teaspoon pure vanilla extract

½ teaspoon coarse salt 1 large egg white Red liquid food coloring (optional)

1. In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined. 2. For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about ½ inch from front. (Do not cut all the way through.) 3. With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour. 4. Preheat oven to 350°. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.

CRAFT

Garden Central We helped you get organized for springtime planting in our January 2005 issue with a garden-planning inspiration board. Here’s another idea for taking advantage of dormant months: Build a planting command center. Craft hutches are perfect for the task. Screw small hooks into the back panel to hang tools. Pin silver binder clips to the bulletin board to hold inspirational images and packets of seeds. Then corral gardening books on the built-in shelves and catalogs in the drawers—and let the season begin! Check out the original version at marthastewart.com/ good-things-revisited.

Sources Craft Space storage hutch, $329, and table, $259, by Martha Stewart Living, in Picket Fence, home decorators.com.

CAL EN DA R , C AVA L LI N I .C O M; “ H EL LO B E AU T I F U L” CA R D, PA R ROT T D ES I G N ST U D IO.C O M

3 cups all-purpose flour

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration. ®

BEAUTY & STYLE Tips, DIY, News

A SHARP IDEA

3 6

PRO P ST Y LI N G BY ELIZ AB E TH PR ES S

QUICK DRAW Oversize lip crayons, popular in the ’90s, are back, with updated formulations that (unlike their predecessors’) come in any finish you desire—from barelythere to amped-up polish. These sticks deliver the precision of a pencil, the slip of a balm, and the joy that comes from coloring in between the lines. PHOTOGRAPH BY YASU + JUNKO

1. Matte

3. Long Wearing

5. Intense Color

This texture forgoes the flash for a shine-free, suedelike finish that looks both retro and modern.

Finely milled powders grab onto lips without drying them and stay put through power lunches and long days.

Don’t be fooled by their utilitarian appearance—these glide on easily for goofproof instant drama.

Bobbi Brown Art Stick, in Dusty Pink, $28, bobbibrowncosmetics .com.

Touch in Sol One Second Vivid lip crayon, in Wild Tangerine, $16, sephora.com.

Lipstick Queen Cupid’s Bow, in Eros, $22, lipstickqueen.com.

6. High Shine

2. Moisture

4. Sheer

These sticks hydrate without feeling goopy—while adding a pop of color, too.

Expect a heavy dose of hydration with a hint of color— perfect for the minimalist.

Nourishing oils and waxes impart the patent leather– like finish typically found only in a tube.

Cover Girl Colorlicious Jumbo Gloss Balm Cream, in Strawberry Frappe, $8.50, covergirl.com.

Clinique Chubby Stick Moisturizing lip-color balm, in Mighty Mimosa, $17, clinique.com.

L’Oréal La Lacque lip pen, in Lacque-y You, $10, www.loreal parisusa.com.

Back in 1997, lipsticks and glosses predominated—and if you wanted definition, you needed a mirror and a lip pencil. So when Janet Pardo, then Clinique’s vice president of global product development, conceived of the Chubby Stick, she knew it was tapping into the zeitgeist. The Chubby Stick’s appeal lay in the fact that “it was uncomplicated and multifunctional, and you didn’t have to be a makeup artist to get great results,” says Pardo. Clinique’s top brass agreed and moved ahead without the typical market testing (and without waiting to see whether the name raised eyebrows). Almost two decades later, the crayon is having a rebirth. “With formulas vastly improved since the ’90s, the modern chubby crayon is an all-in-one tool,” says Gilbert Soliz, a global makeup artist for Marc Jacobs Beauty. Most every major brand has its version, so texture, finishes, and tones abound. And it’s not just for lips—you’ll find eye-shadow and concealer crayons, too. Its width makes for an effortless, even, mirrorfree application that doesn’t require a tool. You don’t even need to sharpen frequently, in fact; a dull tip applies more easily.

News B EAUT Y & S T Y L E

NEED TO KNOW. . .

SPOTLIGHT ON Burt’s Bees

C the Light

Blurring the Line Lancôme’s new Miracle CC Cushion Color Correcting primers marry the skinperfecting capabilities of a tinted primer with the latest cushioncompact technology. Worn beneath foundation, these face fixers take their cue from the color wheel: Use complementary hues to temper red acne blemishes, obscure purple under-eye circles, or brighten sallow skin. Best of all, the sponge-ina-compact formula allows for lightweight applications and easy touch-ups on the go. $40 each, lancome-usa.com.

Yellow balances out bluish flaws.

They’re Here!

Green neutralizes redness.

HIT LIST

Powder Cleansers (just add water)

Besides fighting colds, antioxidant-rich vitamin C also fights free radicals to boost collagen and enhance radiance when applied to skin. Turn any moisturizer into a potent vitamin C potion with Dr. Brandt Vitamin C Power Dose: Four drops deliver a 20 percent concentration of the vitamin— the highest amount that skin can absorb. $69, drbrandtskincare.com.

Just as it reinvigorated the lip-soother category 30 years ago with its tingly peppermint lip balm, Burt’s Bees now hopes to do the same for lipstick. Its new all-natural 14-shade range contains beeswax and moringa (a tropical plant) and raspberry-seed oils to soften smiles for up to eight hours. The richly pigmented colors are super-versatile (and covetable), but it’s the adorable honeycomb case, made from 60 percent post-consumer recycled plastic, that’s truly the bee’s knees. $9 each,

Vaseline Lip Therapy’s iconic tins, long available in the U.K., have finally arrived stateside. All four varieties (Original, Aloe, Cocoa Butter, and the tinted Rosy Lips) soothe dry lips and heal rough patches. The colorless options can even tame flyaway hair. $4 each, target.com.

FOR COMBINATION SKIN

FOR SENSITIVE SKIN

FOR A DEEP CLEAN

Bioré Baking Soda cleansing scrub is an exfoliating face wash that targets the T-zone, purifying pores, eliminating debris, and sweeping away dead cells—all without overdrying skin. Use it up to three times a week. $10, biore.com.

The paraben- and sulphatefree formulation of Nude Detox Gentle Brightening Fizzy Powder wash helps unveil a radiant complexion without exacerbating skin sensitivity. Omega-fatty-acidrich açai-berry and coconut oils nourish as enzymes lift away dull patches. $42, nudeskincare.com.

Finely milled argan nutshells, rice powder, green tea, and ginkgo biloba give Josie Maran’s Argan Exfoliating cleansing powder its tone-evening sloughability. Mix it with water, or even argan oil, for extra-soft skin, lips, or wherever dry skin ails you. $40, josiemaran cosmetics.com.

Savor the dark

Slow-Melting Chocolate. Complex Flavor. Unrivaled Intensity. In Ten Luxurious Varieties.

DONATE STUFF. CREATE JOBS.

TO FIND YOUR NEAREST DONATION CENTER, GO TO GOODWILL.ORG

2 0 15

THANK YOU Taste of American Made hank you to the great American Purveyors who shared their delicious foods at the 4th Annual Martha Stewart American Made Summit November 7, 2015. Visit marthastewart.com/AMSummitFood to learn more about the mouth-watering food served at this inspired event.

ARCHITECTURALLY-INSPIRED

Pine Island Tropicals Bokeelia, FL 33922 239-283-4874

IRY

’S

ERT ISLAN ES D D

“Your Family Cow”

AMERICANMADE.MARTHASTEWART.COM

GOURMET ICE CREAM

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

FOOD & GAT H E RINGS Cook, Nourish, Enjoy

R EC I PE AN D FO O D ST Y LI N G BY L AU RY N T Y R ELL

PERFECT BITE

SWEET POTATOES & BUTTERMILK Rich, tangy buttermilk lends a savory note to the almost candied flavor of roasted sweet potatoes. Toss wedges with a little extra-virgin olive oil and flaky salt; roast at 425Â° until tender, about 20 minutes. Make the dip by whisking together equal amounts of buttermilk and mayonnaise and half as much chopped fresh dill. Season with flaky salt, and garnish with more dill. PHOTOGRAPH BY MARCUS NILSSON

Eat Clean FO O D & GAT H E R I NG S

Use a blend of mildly bitter greens—Belgian endive, frisée, and escarole— for a range of tastes and textures.

A bitter pill may be hard to swallow, but we crave the flavor of bitter greens in salads, especially at this time of year. There’s a host of these lettuces and other greens that make great starting points for salads with substance. After all, bitter plays well with salty, sour, and particularly sweet. And eating the greens raw means none of their nutrients are lost (as they often would be from cooking). How sweet is that? PHOTOGRAPHS BY MARCUS NILSSON

Greens related to chicory, sweettart grapefruit, and avocado are tossed with a creamy vinaigrette and topped with poppy seeds.

R EC I PES A N D FO O D ST Y LI N G BY L AU RY N T Y R EL L

THE BITTER TRUTH

LIVE WHAT YOU LOVE Easter Edition with Alexia ÂŽ

Easter Planner Gather friends and family for Easter brunch, and serve an elegant meal featuring our classic brunch favorites with an easy, time-saving twist.

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Start with a salad; add seasonal fruit and veggies to complement the holiday menu.

Serve a meat of your choice; ham and lamb are the most traditional picks (see recipe below for our selection).

Alexia Sweet Potato fries are a sweet, savory, and easy side dish; pick other seasonal veggies that pair well to round out your Easter feast.

ÂŽ

Sweeten your celebration with citrus and berry tarts, meringues, and pies.

DECORATE %TGCVG C Ć&#x192; QTCN EGPVGTRKGEG Spruce up a woven basket, or simply >`` y Ă&#x153;iĂ&#x20AC;Ă&#x192; Ă&#x152; > Ă&#x203A;>Ă&#x192;i Ă&#x152; V ÂŤ iĂ&#x152;i your Easter table.

CRAFT /CMG UKORNG CPF EJCTOKPI EQNQTGF GIIU Transform plain white hard-boiled eggs into colorful gems with common food items such as red cabbage, onion skins, and coffee. For more egg dyeing techniques, visit marthastewart.com/easter-eggs.

PLAY 7UG NGHVQXGT FGEQTCVGF GIIU HQT GCU[ VQ UGV WR 'CUVGT ICOGU Using hard-boiled eggs makes for a mess-free clean up. Relay Races Egg Bocce â&#x20AC;˘ Shell Crack â&#x20AC;˘ Memory â&#x20AC;˘ â&#x20AC;˘

Learn more at marthastewart.com/EggGames.

Glazed Ham with Horseradish Cream 1 smoked ham (10 to 14 pounds), bone in and rind on 2/3 cup lightly packed grated fresh horseradish (from a 6-inch piece of peeled horseradish root), divided 1/2 cup honey 1/4 teaspoon ground allspice Coarse salt and freshly ground pepper 1 cup creme fraĂŽche 1 tablespoon chopped fresh thyme leaves ÂŁ Ă&#x152;>L iĂ&#x192;ÂŤ w i Ă&#x17E; V ÂŤÂŤi` Ă&#x192; > Ă&#x152;

1. *Ă&#x20AC;i i>Ă&#x152; Ă&#x203A;i Ă&#x152; Ă&#x17D;xĂ¤ c Â° , Ă&#x192;i > ` `Ă&#x20AC;Ă&#x17E; > > ` Ă&#x153;Ă&#x20AC;>ÂŤ] w Ă&#x20AC;Ă&#x192;Ă&#x152; ÂŤ>Ă&#x20AC;V i Ă&#x152;] Ă&#x152; i in foil, making sure thicker rind faces up. Place on a wire rack and bake 1- 1/2 hours. 2. Stir together 1/3 cup horseradish, honey, allspice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and set aside. 3. Remove ham and unwrap. Peel rind from ham with a paring knife, trimming fat all over to about 1/2 inch. Pat dry. With the tip of the knife, score the skin with 1/4-inch-deep parallel lines, then score skin in the opposite direction: Return to oven and bake 30 minutes. 4. Baste with honey-horseradish mixture and continue to bake, basting iĂ&#x203A;iĂ&#x20AC;Ă&#x17E; Ă&#x17D;Ă¤ Ă&#x2022;Ă&#x152;iĂ&#x192;] Ă&#x2022; Ă&#x152; > Ă&#x152; iĂ&#x20AC; iĂ&#x152;iĂ&#x20AC; Ă&#x192;iĂ&#x20AC;Ă&#x152;i` Ă&#x152; Ă&#x152; V iĂ&#x192;Ă&#x152; ÂŤ>Ă&#x20AC;Ă&#x152; v y iĂ&#x192; i>Ă&#x20AC; (but not touching) bone registers 145 Â°F, about 2 hours more. Horseradish Cream Sauce Stir together creme fraĂŽche, remaining 1/3 cup horseradish, thyme, and shallot. Season with 1 teaspoon salt and 1/2 teaspoon pepper.

For main dish recipes, go to marthastewart.com/EasterMainDishes. For more recipes and information about AlexiaÂŽ products, go to Alexiafoods.com.

Eat Clean FO O D & GAT H E R I NG S

BITTER GREENS, GRAPEFRUIT, AND AVOCADO SALAD Active/Total Time: 25 min. Serves: 6

Radicchio’s bitterness can be overpowering, but not when it’s kept in check with raisins, fennel, and nuttytasting farro.

The dressing can be stored in the refrigerator for a day or two, tightly covered; whisk it until smooth before serving. Mint would be a nice alternative to basil. 2 pink grapefruits 2 teaspoons champagne vinegar 1 teaspoon Dijon mustard Coarse salt and freshly ground pepper

¼ cup low-fat (2 percent) Greek yogurt

¼ cup extra-virgin olive oil ½ head escarole, coarsely chopped (4 cups) 2 heads Belgian endive, preferably red, leaves separated, and coarsely chopped if large (4 cups) 2 heads frisée, trimmed and torn into bite-size pieces (2 cups) 1 cup fresh basil leaves, torn if large 1 avocado, halved, pitted, peeled, and thinly sliced Poppy seeds, for serving

1. Remove peels and piths from grapefruits with a sharp knife. Working over a bowl to catch juices, carefully cut between membranes to remove whole segments. In a bowl, whisk together 2 tablespoons grapefruit juice, vinegar, mustard, ¼ teaspoon salt, ¼ teaspoon pepper, and yogurt. Slowly drizzle in oil, whisking until combined. 2. Toss together greens and basil; divide evenly among 4 plates. Top with grapefruit and avocado. Drizzle with vinaigrette, sprinkle with poppy seeds, and serve.

PER SERVING 208 calories; 15 g fat (2 g saturated fat); 3 mg cholesterol; 15 g carbohydrates; 93 mg sodium; 6 g protein; 7 g fiber

FARRO SALAD WITH FENNEL, GOLDEN RAISINS, AND RADICCHIO Active Time: 20 min. Total Time: 50 min. Serves: 6 You can toss the farro with the fennel mixture up to one day ahead; add the mint, radicchio, and fennel fronds just before serving.

¼ cup extra-virgin olive oil ⅓ cup golden raisins 1 head fennel, thinly sliced lengthwise, plus ⅓ cup fennel fronds 1 cup farro

½ cup fresh mint leaves, finely chopped

½ head radicchio, cored and coarsely chopped

3 tablespoons fresh lemon juice 1 teaspoon honey 2 tablespoons minced shallot Coarse salt and freshly ground pepper

1. In a bowl, whisk together lemon juice, honey, shallot, ½ teaspoon salt, ¼ teaspoon pepper, and oil. Add raisins and sliced fennel; toss to coat.

2. In a medium saucepan, cover farro with 4 inches water and bring to a boil; season with salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain and let cool completely. 3. Add farro to bowl with mint, radicchio, and fennel fronds. Season with additional salt, if desired. Serve.

PER SERVING 269 calories; 10 g fat (1 g saturated fat); 0 mg cholesterol; 40 g carbohydrates; 121 mg sodium; 6 g protein; 6 g fiber

Eat Clean FO O D & GAT H E R I NG S

DANDELION GREENS WITH POMEGRANATE MOLASSES Active/Total Time: 15 min. Serves: 4 To extract the pomegranate seeds, halve the fruit, hold each half cutside down over a bowl, and whack the outside with a wooden spoon.

Look for young, tender, first-of-theseason dandelion leaves.

2 teaspoons pomegranate molasses, such as Mymouné (available at kalustyans.com)

¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 6 cups dandelion greens (preferably young), cut crosswise into 1-inch pieces

½ cup pomegranate seeds ¼ cup sliced almonds, toasted 2 ounces ricotta salata, thinly shaved ( ½ cup)

2. Toss dressing with dandelion greens and pomegranate seeds in a large bowl. Divide evenly among 4 serving bowls; top with almonds and cheese.

PER SERVING 271 calories; 21 g fat (4 g saturated fat); 13 mg cholesterol; 17 g carbohydrates; 374 mg sodium; 6 g protein; 5 g fiber.

The Bitterness Scale There are many types of bitter greens beyond the ones used here. The level of bitterness will also depend on age (young, tender greens are often less bitter) and variety.

MOST BITTER

LEAST BITTER DANDELION GREENS

RADICCHIO

BROCCOLI RABE

MUSTARD GREENS

ESCAROLE

KALE

SPINACH

E V ERY DAY EN T ERTAI N I N G PASTA B OW L S, BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

1. In a small bowl, whisk together molasses, 2 teaspoons water, and oil until smooth. Season with ¼ teaspoon salt and a pinch of pepper.

In Our Pantry

DRY VERMOUTH Vermouth is wine that’s been infused with botanicals—such as herbs, roots, and barks—and lightly fortified with a neutral spirit, like brandy. Unlike sweet vermouths (typically used in a Manhattan or Negroni), dry versions are essential to a martini (and also good sipped over ice). With their balance of acidity and sweetness, they make a great substitute for white wine in recipes.

Salad Spin

TUNA NIÇOISE Steam ¾ pound whole small round potatoes until tender, 12 to 15 minutes. Immediately toss with 2 tablespoons dry vermouth. Serve on a platter with drained olive oil– packed tuna, blanched green beans, hard-cooked eggs, olives, and lemon wedges. Drizzle with extravirgin olive oil and sprinkle with flaky sea salt and freshly ground pepper.

Vermouth, like other wines, begins to oxidize once opened, so store it in the refrigerator.

No Rice Wine? No Problem!

WEEKNIGHT STIR-FRY Don’t let the lack of Chinese rice wine prevent you from whipping up a quick, easy stir-fry; simply substitute an equal amount of dry vermouth. Although its brightness is particularly nice with shrimp (for this recipe, go to marthastewart.com/ shrimp-stir-fry), it is delicious with chicken or vegetables, too.

OUR TOP PICKS

Gibson Garnish

COCKTAIL ONIONS Bring ½ cup white vinegar, 1 cup dry vermouth, 3 tablespoons sugar, and 1 tablespoon coarse salt to a boil. Pack 1 pound frozen pearl onions and 1 teaspoon each coriander seeds and black peppercorns into a glass jar. Pour in liquid; let cool completely. Cover; refrigerate 1 week before using.

Martini Extra Dry, above, is an easy-tofind option that’s great for cooking. Dolin, left, is more complex— perfect for when you want the botanicals to shine through, as in a sabayon.

Smooth as Silk

SABAYON Put 6 large egg yolks, ⅓ cup sugar, a pinch of coarse salt, and 1 cup dry vermouth in a medium heatproof bowl set over (not in) a pot of simmering water. Whisk constantly until pale and fluf y and quadrupled in volume, about 10 minutes. Serve warm, with fresh fruit, such as raspberries.

PH OTO G R A PH S BY YAS U + J U N KO (L A RG E B OT T L E ), B RYA N GA R D N ER (OT H ERS); AV EN U E S Q UA R E W H IT E WA R E D I N N ER PL AT E , E V ERY DAY EN T ERTAI N I N G BA RT L E T T T E AS P O O N (FRO M A S E T O F 6), A N D E V ERY DAY EN T ERTAI N I N G PASTA B OW L (FRO M A S E T O F 6), BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

FO O D & GAT H E R I NG S

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

What’s for Dinner?

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables.

WINNER, WINNER, CHICKEN DINNER! We often take chicken for granted, but for sheer mealtime versatility, nothing beats it. These four dishes showcase the whole bird as well as various parts: glazed drumsticks, chicken breasts cooked along with egg noodles in a one-pan wonder, and a lighter version of pasta Bolognese featuring ground chicken. A snap to make, they’ll remind you why such a staple is truly something to crow about. PHOTOGRAPHS BY SHARON RADISCH

R EC I PES A N D FO O D ST Y LI N G BY G R EG LO F TS; W H IT E WA R E D I N N ER B OW L , BY M ART H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

FOOD & GAT H E R I NG S

Chicken Bolognese With Tagliatelle

Hoisin-and-Chili-Glazed Chicken Drumsticks With Slaw

Whole Roasted Mustard Chicken

One-Pan Chicken and Mushrooms With Egg Noodles

Chicken Bolognese With Tagliatelle Active Time: 30 min. Total Time: 45 min. Serves: 4

Hoisin-and-Chili-Glazed Chicken Drumsticks With Slaw Active Time: 20 min. Total Time: 1 hr. Serves: 4

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

1 celery stalk, finely chopped ( ½ cup), plus leaves for serving 2 medium carrots, peeled and finely chopped ( ¾ cup) Coarse salt and freshly ground pepper 1 pound ground chicken (preferably a mix of white and dark) 3 tablespoons tomato paste

½ cup dry white wine, such as Sauvignon Blanc ¾ cup whole milk 1 can (14.5 ounces) whole peeled tomatoes in juices, puréed 1 pound tagliatelle, pappardelle, or fettuccine Freshly grated Parmesan and nutmeg, for serving

1. Heat a large skillet over medium-high. Swirl in oil. Add onion, celery, and carrots; season with salt and pepper. Cook, stirring, until softened, 5 to 7 minutes. Add chicken; season with salt and pepper. Cook, breaking into bite-size pieces, until no longer pink, 3 to 4 minutes. Stir in tomato paste; cook 2 minutes. Add wine; boil until almost evaporated, 1 to 2 minutes. Add milk and tomatoes; reduce heat and simmer until thickened, 12 to 15 minutes. 2. Cook pasta in a large pot of salted water. Drain, reserving 1 cup pasta water; return to pot. Add sauce, then pasta water, a little at a time, until sauce evenly coats pasta. Drizzle with oil and top with celery leaves, cheese, and a pinch of nutmeg; serve.

8 chicken drumsticks (about 2 pounds) Coarse salt and freshly ground pepper

⅓ cup hoisin sauce 2 teaspoons chili paste, such as sambal oelek

½ head napa cabbage, shredded (6 cups) 4 medium carrots, peeled and shredded (2 cups) 4 ounces shiitake mushrooms, stemmed and thinly sliced (2 cups) 3 tablespoons fresh lime juice 1 tablespoon toasted sesame oil

⅓ cup chopped cilantro, plus more for serving Steamed rice, for serving

1. Preheat oven to 375°. Place chicken on a parchment-lined rimmed baking sheet; season with salt and pepper. Stir together hoisin and chili paste; brush evenly over chicken. Bake until blackened and just cooked through, 40 to 45 minutes. Reserve juices that accumulate on baking sheet. 2. Meanwhile, combine cabbage, carrots, mushrooms, lime juice, oil, and cilantro in a large bowl; season with salt and pepper. Toss occasionally while chicken cooks. Serve chicken with reserved juices and more cilantro over rice, with slaw alongside.

Whole Roasted Mustard Chicken

One-Pan Chicken and Mushrooms With Egg Noodles

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

Active Time: 40 min. Total Time: 55 min. Serves: 4

1 large onion, cut into ¼-inch rounds

3 slices bacon, cut crosswise into ½-inch pieces

2 sweet potatoes, cut into ¼-inch rounds

4 bone-in, skin-on chicken-breast halves (3 pounds), halved

12 ounces brussels sprouts, trimmed

Coarse salt and freshly ground pepper

9 thyme sprigs

3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

8 ounces button mushrooms (halved, if large), trimmed

Coarse salt and freshly ground pepper 1 whole chicken (3½ pounds), room temperature, patted dry 2 lemons, pricked all over with a fork, plus wedges for serving

¼ cup Dijon mustard 1. Preheat oven to 450°. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes. 2. Reduce temperature to 375° and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165°, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

8 ounces shallots, halved (quartered, if large) and peeled 3 cups low-sodium chicken broth

½ cup heavy cream 8 ounces egg noodles (5 cups)

⅓ cup chopped fresh dill, plus more for serving 1. Cook bacon in a braiser pan or large skillet over medium until browned, 7 to 9 minutes. Drain on paper towels. Discard fat from pan. Season chicken with salt and pepper. Melt 2 tablespoons butter in pan over medium-high. Add chicken, skin-side down; cook, turning a few times, until browned all over, 10 to 12 minutes. Transfer to a plate. 2. Melt remaining 1 tablespoon butter over medium. Add mushrooms and shallots; season with salt. Cook, stirring and scraping up browned bits, until golden brown in places, 8 to 10 minutes. Add broth and cream; bring to a boil. Stir in noodles. Add chicken, skin-side up, and accumulated juices to pan. Cover, reduce heat, and simmer, stirring once halfway through, until chicken is just cooked through, 10 to 12 minutes. Uncover; simmer until thickened, 2 to 3 minutes. Stir in dill and top with bacon. Serve, with more dill.

1 small onion, finely chopped (1 cup)

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101 FOOD & GAT H E R I NG S

For neat, clean slices, cut the cheesecake into wedges with a thin-bladed knife, wiping it with a damp paper towel between cuts.

Of all the different cheesecakes we’ve made over the years, our hands-down favorite is New York–style. (Think Junior’s, in Brooklyn, and you’re in the right ballpark.) It’s creamy and dense but not at all heavy. Our latest, ultra-deep-dish version has sour cream for extra flavor and lift. We used brown sugar in place of granulated in the trademark graham-crackercrumb crust, pressing it partway up the sides of the pan for more crumbly goodness in every bite. PHOTOGRAPHS BY BRYAN GARDNER

Baking cheesecake in a water bath helps prevent the beautifully golden-brown top from cracking.

R EC I PE A N D FO O D ST Y LI N G BY G R EG LO F TS

Cheesecake 101

#LOVEYOURBREAD

101 FOOD & GAT H E R I NG S

CLASSIC NEW YORK–STYLE CHEESECAKE Active Time: 35 min. Total Time: 11 hr. 15 min. (includes chilling) Serves: 12

15 graham crackers (each 3 by 5 inches), broken into pieces 6 tablespoons unsalted butter, melted, plus more, softened, for pan

⅓ cup packed dark-brown sugar 1 teaspoon packed finely grated lemon zest, plus 1 tablespoon fresh juice 1¼ teaspoons coarse salt 2½ pounds cream cheese (five 8-ounce bars), room temperature 1⅓ cups granulated sugar 5 large eggs, room temperature

Bake crust

Prepare filling

Wrap pan in foil

Preheat oven to 350°. Finely grind crackers in a food processor. Add melted butter, brown sugar, zest, and ½ teaspoon salt; pulse until texture is like wet sand. Press evenly into bottom and halfway up sides of a buttered 9-inch springform pan. Bake until set, 12 to 15 minutes. Let cool.

Reduce temperature to 325°. Beat cream cheese on medium speed until smooth. Gradually beat in granulated sugar until light and fluffy, 2 to 3 minutes. Beat in lemon juice and remaining ¾ teaspoon salt. Beat in eggs, one at a time, then sour cream and vanilla until smooth.

Place pan in center of a double layer of foil. Lift edges of foil up, wrapping it tightly around sides of pan and folding it in under itself as necessary until flush with top of pan. (This prevents water from seeping in.)

1 cup sour cream, room temperature 1 teaspoon pure vanilla extract

TIP

When assembling springform pan, invert bottom so raised lip faces down; this enables you to slide cake onto a serving plate and makes slicing easier. To unmold cake, release and lift sides of pan to remove, then run an offset spatula between bottom of pan and crust.

Fill crust

Bake in water bath

Chill and unmold

Pour filling into pan (it should come right to top of rim) and smooth top with a small offset spatula.

Place springform pan in a roasting pan; transfer to oven. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is puffed and golden brown on top and slightly wobbly in center, 1 hour, 45 minutes to 2 hours.

Remove springform pan from roasting pan; let cool on a wire rack 20 minutes. Remove foil and run a paring knife around sides of pan to loosen. Let cool completely. Drape pan with plastic wrap; refrigerate until cold, at least 8 hours and up to 3 days. Remove cake from pan; serve.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N; N O N ST I C K RO U N D PA N , 9 "; STAI N L ES S ST EEL C OV ER ED OVA L ROAST ER WIT H ROAST I N G R AC K ; A N D WO O D C RO C K A N D B LO C K 8 - PI EC E C U T L ERY S E T, BY M A RT H A ST E WA RT C O L L ECT I O N , M ACYS .C O M

Bringing the cream cheese, eggs, and sour cream to room temperature before blending results in a silky-smooth batter without any lumps.

Sweets FO O D & GAT H E R I NG S

CARROT-CAKE THUMBPRINT COOKIES Active Time: 35 min. Total Time: 1 hr. 45 min. Makes: 1½ dozen 1 stick unsalted butter, melted, plus ½ stick, room temperature, for frosting

⅓ cup packed light-brown sugar ⅓ cup granulated sugar 1 large egg yolk, room temperature 1 cup all-purpose flour

½ teaspoon ground ginger ½ teaspoon ground cinnamon ¾ teaspoon coarse salt ¾ cup old-fashioned rolled oats ¾ cup packed finely grated carrots (from about 3)

¼ cup golden raisins, chopped ¾ cup pecans, finely chopped ¼ cup confectioners’ sugar 2 ounces fresh goat cheese or cream cheese, room temperature 1½ teaspoons apricot jam

Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.

THUMBS UP You can have your cake and eat it, too—as a cookie! The bases for these thumbprints are studded with grated carrots, chopped pecans, golden raisins, and rolled oats. The creamy filling features fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite. PHOTOGRAPH BY MARCUS NILSSON

2. Roll dough into 1½ -inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool. 3. In a bowl, beat remaining ½ stick butter and confectioners’ sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.

R EC I PE A N D FO O D ST Y LI N G BY L AU R A R EG E

1. Preheat oven to 350°. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.

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2016

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GOOD L IVING Home, Garden, Craft

For a striking centerpiece that celebrates the season, fill storebought spatterware and paint-splattered disposable bowls (for the how-to, see page 61) with speckled eggs. Use hard-cooked eggs and food-safe dyes so guests can help themselves.

Spot Treatment PHOTOGRAPHS BY CHELSEA M C NAMARA

Take a cue from delicately dappled quail eggs and sponge-marked spatterware pottery: Make simple speckled eggs in a cheerful color palette. Thereâ&#x20AC;&#x2122;s no need to hand-paint spot by spotâ&#x20AC;&#x201D;just a few shakes and swirls in a mixture of food dye and dry pantry items will turn ordinary eggs into mottled masterpieces. Add a few coordinating accents for a bright and beautiful table display.

Crafts G O O D L I V I NG

Barley

Chickpeas

Lentils Peanuts

Kidney beans

Peanuts

Supplies

A shop-your-pantry supply list and a technique so easy it’s child’s play make these eggs an ideal lastminute Easter craft. To get the look, simply mix food dye and dry foods (like the ones listed above) in a paper cup, then add a hard-cooked egg. Gently shake and swirl the cups to create stunning speckles.

Lentils

Kidney beans

Popcorn kernels

SPATTERED EGGS

Kidney beans

White rice

Paper cups Dried grains or beans, or nuts Liquid food dye White vinegar (optional) Hard-cooked eggs, plain or dyed Egg-drying pin board (to make one, go to marthastewart.com/ egg-pin-board )

HOW-TO

1. Fill each cup about

one-quarter full of grains, beans, or nuts. Add 10 to 15 drops of food dye. Swirl each until dye coats contents; the mixture should be damp but not soaked. (Note: If mixture dries, add a drop of vinegar or a little more dye.) 2. Place an egg in a

Sources

cup. Gently shake and swirl cup to speckle egg. Repeat with more eggs and colors.

Food color and egg dye, in Assorted and Neon Colors, mccormick.com.

3. Let eggs dry on pin board.

PANTRY RAID Chances are, everything you need to make these dappled beauties is already in your kitchen: dried grains or legumes, food dye, and eggs. All of the supplies shown here impart particularly impressive speckles—but feel free to test out any small dry spices or grains you have on hand.

Crafts G O O D L I V I NG

PAINT-SPATTERED BOWLS AND WRAPPERS

For a sweet take on speckled eggs, use a natural sea sponge to dab royal icing colored in springtime hues onto white-iced cookies. The results are far too pretty to save for dessert— set these beauties out on a platter to double as décor.

When you’re done dyeing eggs, take the spattering one step further with paint-splotched bowls and candy wrappers. Fill the bowls with speckled eggs, and use the tissue paper to package prewrapped candy, such as foil-wrapped chocolate eggs.

Supplies

Craft paint Tissue paper Paintbrush White disposable bowls Thin cord or ribbon Sources Multisurface acrylic craft paint, by Martha Stewart Crafts, from $2.50 each, michaels.com. Compote bowls, by Wasara, $10 for 6, hedgerowgeneral.com.

HOW-TO

1. Thin paint slightly

with water. Working over a tissue paper– covered surface (layer multiple sheets), dip brush in paint mixture, then use a flick of the wrist to aim paint at a bowl or tissue paper. 2. Continue spatter-

ing until desired look is achieved. Let dry completely.

SPONGE-SPECKLED EGG COOKIES

3. To make candy

wrappers, cut tissue paper into 5-by-5inch squares. Roll small wrapped candies inside squares, making sure painted sides face out. Tie ends with small pieces of cord or ribbon (as shown, top right).

Supplies

Pastry bag with small plain round tip Royal icing (for recipe, go to marthastewart .com/easter-icing ) Egg-shaped sugar cookies (for recipe, go to marthastewart .com/sugar-cookiecutouts ) Liquid food dye Natural sea sponge

HOW-TO

1. Fill pastry bag with icing. Pipe icing outline around cookie, then flood with icing to cover. Let dry completely, about 2 hours. 2. In a small dish, tint

2 tablespoons icing with dye. (We stirred in 35 drops of blue food dye and 2 drops of yellow.)

3. Dip sponge into dyed icing. Blot lightly on a paper towel, then dab onto iced cookie. (If icing is too thick, it can be thinned with water, ½ teaspoon at a time.) Let dry completely, about 1 hour. Store cookies in an airtight container up to 1 week.

Editors’ Picks G O O D L I V I NG

Show Your Stripes Bold and Beautiful Step out (of the bath) in style with this graphic two-tone mat. The flat-weave cotton dhurrie is machine-washable. From $58, serenaand lily.com.

Handwoven by female artisans in Kenya, this sisal basket, about nine inches tall, holds morning essentials, including towels and slippers. $75, farand widecollective.com.

Hold It Right There Store cofee or tea in this American-made porcelain canister. It’s pretty enough to keep out on the counter. From $76, ash-ware.net.

WIN THIS! Get a Grip Removable colorful silicone covers on these handleless ceramic mugs protect hands from hot liquids. (And the mugs are dishwasher- and microwave-safe!) $32 each, royalcopenhagen.us.

This month, we’re offering readers the chance to win both Serena & Lily’s luxurious bath mat and Macy’s by Martha Stewart Collection colorful towels. To enter to win, visit marthastewart.com/ winthis on March 8. See page 118 for more details.

BRIGHT STARTS

AND THIS!

Start off your day with flying colors. These cheerful accessories in a rainbow of hues are sure to put a spring in your step. PHOTOGRAPHS BY BRYAN GARDNER

Both Sides Now Our morning routine just got a lot more fun with these reversible bath towels, available in whimsical polka dots and stripe patterns. By Martha Stewart Collection, $20 each, macys.com.

Flip for Color

Bowled Over Inspired by ’30s-era design motifs, these multipurpose bowls hold everything from your morning cereal to that crucial first cup of joe. $80 for 4, shopsirmadam.com.

Set this clock on one side when you need a wake-up call; flip it over to turn it of. It also features a touchsensitive light and a snooze function. Waking up has never been so much fun. $40 each, lexonusa.com.

On the Sunny Side Sustainably produced and hand-dyed in Los Angeles, this luxurious slip is made from washable silk in an array of pretty colors. $272, botanicaworkshop.com.

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American Made G O O D L I V I NG

Annie’s Annuals & Perennials 2015 GARDEN WINNER

Annie Hayes Richmond, California anniesannuals.com

This charming nursery offers inspiration and a wide selection of beautiful plants.

Truly, Madly, Deeply Since 2001, Annie’s Annuals & Perennials has developed a loyal following of gardeners—including Martha— who rely on the California nursery for rare and unusual plants. PHOTOGRAPHS BY MARION BRENNER

almost every week,” says Annie Hayes, owner of Annie’s Annuals & Perennials nursery, in Richmond, California. “I want my customers to feel the same joy that I feel.” Her unbridled enthusiasm has become the ethos underpinning the business. Cheerful welcome signs greet visitors, floriferous demonstration gardens abound, and hundreds of containers decorate the grounds. Her upbeat plant descriptions entice longtime and brand-new shoppers alike. Even many of the plants themselves—big, blowsy flowers in a rainbow of colors—are enthusiastic, and grow easily and continually. Hayes first experienced that same sheer enthusiasm

“I FALL IN LOVE WITH A NEW FLOWER

herself more than 25 years ago, when she was working at a local nursery: A colleague taught her how to grow plants from seed, and she was hooked instantly. She started with cottage-garden flower seeds, unfashionable at the time, in her backyard, then sold the plants at the nursery. To her surprise, she couldn’t keep them in stock. So after several years selling plants wholesale, she decided to launch her own retail nursery in 2001, and found a place in an industrial area across the bay from San Francisco, a few miles from her current, larger location. The quirky spot in an out-of-the-way neighborhood soon became a horticultural destination. “We hit a niche,

Flower Power Clockwise from left: Hollyhock (Alcea taurica) is disease-resistant. New varieties are being tested constantly. Hayes in one of her display gardens. She grows many of her plants from seed.

American Made G O O D L I V I NG

I love Annie’s catalogs, and I want pretty much everything on every page. The plants I have ordered have grown amazingly well year after year after year.” —Martha

selling unusual plants that were easy to grow,” she says. Her three-and-a-half-acre nursery, which handles retail, wholesale, and mail order, offers thousands of varieties, including one of the largest selections of California natives. “We do a lot to teach people how to be successful growers,” says Hayes. To that end, she is fastidious about what she sells. All of her plants are grown in the elements from seed or from their own cuttings. There are no heated greenhouses, no machines, no trucks traveling great distances to transport plants from breeders. Harmful pesticides and growth-regulating hormones (which Hayes says are commonly used by some large growers to extend shelf life by slowing plant growth) are verboten. She also sells her plants in four-inch pots and “in the green state” (before they’re blooming), which helps them perform as well in customers’ gardens as they do at the nursery. Hayes includes a photo of each plant at its peak, along with detailed

plant descriptions, so customers know exactly what they’re getting. And she trials plants for a year in various gardens before offering them for sale to make sure they are viable. In addition, her knowledgeable staff is well trained to answer all gardening questions. Running the business has not been without its share of challenges. At times, Hayes has struggled financially. She has learned the importance of delegating responsibilities, hiring dependable people, and balancing her work and home life. Growing plants for a nursery just as one would for a treasured home garden is expensive and timeconsuming. But while these efforts don’t always make the most sense business-wise, she wouldn’t do it any other way. “Our nursery is a labor of love,” she says. “I want our customers to be inspired, to be creative, and to know that there is a whole world of plants out there that they can grow at home.” —Melissa Ozawa

In the Green Clockwise from left: South African Eucomis bicolor is one of the many rare flowers offered at Annie’s. Rows of plants are identified and organized by type. Hayes and her team spent years working on the best packaging method; now, she only ships via either one- or two-day air, depending on location: “The cost may be high, but it’s worth it in customer satisfaction.”

Home G O O D L I V I NG

SEAMLESS TRANSITIONS Thinking about choosing colors that shift from room to room? Whether youâ&#x20AC;&#x2122;re torn about which ones to use or perplexed as to how to handle the woodwork, a few simple guidelines will provide the confidence you need to make beautiful choices.

WI LLIAM WA LD RO N

Upholstery in shades of blue works harmoniously in either room.

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Home G O O D L I V I NG

The subtle colors in these two rooms are unified by the white trim.

COLOR PLAY Each room in your home probably offers a glimpse into another room (or two), or into a hallway. Why not add interest to that view by varying the paint colors in each space? To ensure that the effect is always pretty and never jarring, Martha prefers subtle shifts in color. So choose a color you’re drawn to, and create fail-safe palettes in either of these ways.

VARY THE TINT. Previous page Tint is the amount of white in a color. In this case, a light-blue hall opens onto an even lighter-blue room. The look is varied but still soothing.

Painting the woodwork Woodwork in the same color as the walls enhances the contrast between rooms and “creates a cocoon of color,” says Kevin Sharkey, Living’s decorating director. Because the finish on the woodwork is diferent from that of the walls, you’ll have an additional subtle variation in color, which also accentuates the shape of the architecture.

Furniture with color Introduce upholstery of the same hue. The textural diference here creates an additional visual take on blue. “There’s something comforting about that,” says Kevin. It also means that the furniture will work equally nicely in either room. Paints, by Behr, in Gentle Sea (hall and doors); and by Ralph Lauren, in Gustavian Blue (living room), homedepot.com.

SHIFT THE HUE. Changing up the hue simply means working with variations in color. The flow from room to room will still appear smooth if they’re equally light or equally dark. Above, a beige hall drifts into a pink room, but the woodwork throughout remains white. There are many reasons to keep the trims consistent, as has been done here, says Kevin. For instance: It’s practical. Most people find trim more challenging to paint than walls. Serendipitously, keeping it a single color looks just as lovely from room to room.

It unifies. The same-color trim makes the varying colors in each room appear more cohesive. “It turns your paint choices into a palette and ties it up with a bow,” says Kevin.

It offers versatility. The transitions will continue to look seamless, even if you update your walls with a new color later. Paints, in Havana Tan (foreground), Rose Accent (living room), and Atrium White (trim), benjaminmoore.com.

AM Y N EU N S I N G ER

A dual-shade door Each side of the door matches the wall that surrounds it when it’s closed. The efect: continuous color. When they’re open, you see a quiet contrast between the door and wall. Note the illusion of a wide view into the hall.

P A R T N E R S'

Picks

It’s time to look ahead to a new season! For an easy spring upgrade, add new hardware to your kitchen cabinets, refresh your room with colorful bedding and decorative accents, and get organized with smart desktop accessories.

C O U RT ESY O F T H E M A N U FACT U R ERS A N D M I K E K R AU T T ER

7 1. Bowtie Sweater Shirt by Martha Stewart Pets™, available exclusively at Petsmart, $19.99, petsmart.com/marthastewart.

4. Figural Bunny Egg Cups by Martha Stewart Collection™, available exclusively at Macy’s; set of two, $20, macys.com/martha.

2. Kaleidoscope Quilt from Whim™ by Martha Stewart Collection™, available exclusively at Macy’s; in Caribbean Sea, $160, macys.com/martha.

5. Created with Doily Lace White Pom-Poms by Martha Stewart Crafts, available at Michaels $19.99, michaels.com/marthastewart.

3. Message Board, File Folders, and Stack+Fit™ Organizers by Office by Martha Stewart™, available exclusively at Staples, $5.99–$13.99, staples.com/marthastewart.

6. Awning Cup Pull and Beehive Knob by Martha Stewart Living™, available exclusively at The Home Depot; in Bedford Satin Brass, pricing varies based on customization, homedepot.com/marthastewartliving.

8 7. Bracket Bin Pull and Bowl Knob by Martha Stewart Living™, available exclusively at The Home Depot; in Soft Iron, pricing varies based on customization, homedepot.com/marthastewartliving. 8. Finial Pull and Finial Knob by Martha Stewart Living™, available exclusively at The Home Depot; in Polished Nickel, pricing varies based on customization, homedepot.com/marthastewartliving.

Office by Martha Stewart™, staples.com/marthastewart | Martha Stewart Collection™, available exclusively at Macy's, 800-289-6229, macys.com/martha | Martha Stewart Pets®, available exclusively at PetSmart, 888-839-9638, petsmart.com/marthastewart | Martha Stewart Living™, available exclusively at the Home Depot, 800-466-3337, homedepot.com/marthastewart | Martha Stewart Crafts®, 800-842-4197, plaidonline.com/marthastewartcrafts | Martha Stewart Crafts®, Paper Crafts, 800-794-5866, eksuccessbrands.com/marthastewartcrafts | Martha Stewart Crafts®, Lion Brand® Yarn, 800-661-7551, marthastewart.lionbrand.com | Martha Stewart Wall Art Decals™, fathead.com/marthastewart | MarthaHome™, available exclusively at JCPenney, 800-322-1189, jcpenney.com/MarthaHome | Martha Stewart Rugs™, Safavieh, 866-422-9070, safavieh.com/designers/martha-stewart

CELEBRATING THE MAKERS On November 7, artisans and entrepreneurs from across the country gathered for the 2015 Martha Stewart American Made Summit at our headquarters in New York City. his year’s honorees, in the ﬁelds of food, design, agriculture, and crafts, were celebrated at the event, and the attendees participated in a day of inspirational, educational panels; talks and interviews with industry icons; and networking, shopping, and hands-on demonstrations—all hosted by the ultimate creative entrepreneur, Martha! AMERICANMADE.MARTHASTEWART.COM

SCENES FROM MARTHA STEWART AMERICAN MADE

1. Hundreds gathered to learn valuable insights from a series of speakers and panels, composed of small business experts, makers, entrepreneurs, and industry innovators. 2. Attendees created their own state charm necklaces and keychains at the Toyota Craft booth.

3. he Honoree Gallery showcased the exceptional products and inspiring stories of the 2015 Martha Stewart American Made companies. 4. Attendees stopped by he UPS Store’s #PrintToLiveBy booth to share their inspirational words of wisdom and have them turned into hand-illustrated keepsakes. 5. 2015 Honoree Annie Hayes, from Annie’s Annuals and Perennials posed by her display at the gallery. 6. Arianna Huffington, Co-Founder, President and Editor-in-Chief of the Huffington Post Media Group, entertained and motivated the crowd by sharing the experiences that influenced her career and shaped her idea of success. 7. Attendees traded business cards and networked with each other at the Intuit QuickBooks Connect Map. 8. he Martha Stewart American Made Market, sponsored by Handmade at Amazon, featured a variety of makers selling their one-of-a-kind products and goods.

9. Martha Stewart posed backstage with panelists Amanda Parkes, Chief of Technology and Research of Manufacture New York; Bob Bland, CEO and Founder of Manufacture New York; and Daniel Silverstein, Creative Director and Founder of Daniel Silverstein, Inc. 10. At the Summit closing party, attendees savored delicious food and drinks from local makers and created their own tasty Triscuit cracker bites, topping them with an assortment of ingredients from American food purveyors. 11. Martha shares a moment with Dylan Lauren, Founder and CEO of Dylan's Candy Bar, backstage. Dylan joined entrepreneurs Alli Webb, Founder of Drybar, and Sonia Kashuk, President and Founder of Sonia Kashuk, Inc., in an engaging marketing panel discussion. Photos by Bill McGeary & Bryan Bedder/Getty Images

PRESENTED BY

SUPPORTING SPONSOR: ALASKA SEAFOOD SPECIAL THANKS TO:

Mohawk Fine Papers Renwick Hotel Gregory Hotel One World Observatory

Start Planning!

Also Available for iPad®!

ON NEWSSTANDS NOW PLUS, SUBSCR IPT IONS ARE AVAILABLE AT MARTHASTEWARTWEDDINGS.COM/ORDER OR BY CALLING 800-950-0019

Martha Stewart Weddings magazine’s cover price is $5.95 ($6.95 in Canada) an issue. Martha Stewart Weddings is not included in a regular Martha Stewart Living magazine subscription. Martha Stewart Living and Martha Stewart Weddings are registered trademarks of Martha Stewart Living Omnimedia, Inc. ©2016 Martha Stewart Living Omnimedia, Inc. All rights reserved. iPad is a trademark of Apple Inc., registered in the U.S. and other countries.

MARCH PHOTOGRAPH BY CHELSEA M C NAMARA

A BRIGHT GLIMPSE OF SPRING

What better way to welcome the new season than with an array of eggs from geese, ducks, turkeys, partridges, quail, and (of course) chickens? The larger sizes were hollowed out and transformed into mini vases; they work as baskets, too. We then colored and filled them with spring blooms like daffodils and pansies, to create decorations full of whimsy and cheer.

F ROM RU S S I A WITH LOVE Every spring, Martha’s Easter lunch is sure to include family and friends, a buffet of vibrant seasonal dishes, a houseful of whimsical and elegant decorations, and hundreds of eggs hidden outdoors for children to find. But she varies the details each year. This Easter—in honor of Martha Stewart Living ’s 25th anniversary—she revisits some dishes from the Russian-themed menu that was featured in the magazine in 1991. In Russia, “the coming of spring was ever an occasion of great joy,” we wrote then—a sentiment echoed beautifully in this updated celebration. PHOTOGRAPHS BY LIZ BANFIELD / FOOD PHOTOGRAPHS BY JOHN KERNICK T E X T B Y A M Y C O N WAY

TIMELESS T RA D I T I O N S

Individual portions of salmon coulibiac—a take on a classic Russian dish of puff pastry enveloping poached salmon, mushrooms, and rice— are easier to serve than a single large coulibiac. Opposite: Martha’s velveteen rabbit, beside a wire-and-beaded basket of hyacinths and clematis, “makes his appearance every Easter,” she says. >> For recipes,

see page 118.

M a rth a’s E a s te r B u ffet SALMON COULIBIACS WITH SOUR-CREAM & DILL SAUCE ROASTED KIELBASA ASPARAGUS WITH MUSTARDY VINAIGRETTE FAVA BEANS WITH SNAP PEAS & MINT BABY CARROTS WITH SPRING ONIONS POTATO-AND-PEA PIEROGI PASKHA INDIVIDUAL LEMONCOCONUT CAKES

FA N C I F U L F I N E RY

Above: With its crisp white linens, embossed china, and sparkling silver and glass, the table is meant to evoke the feeling of “visiting your Russian auntie in her dacha outside Saint Petersburg,” says Martha. Goblets and vases are topped with eggs (the large ones are ostrich eggs). Opposite: 1/ Thick asparagus spears arranged in an egg shape are topped with paper-thin cutout carrot bunnies. (You can find similar cutters at nycake.com.) 2/ Pots of baby’s tears make sweet little decorations. 3/ A young guest is pleased with his chocolate bunny. 4/ A display of blooms includes poppies, ranunculus, viburnum, and clematis. 5/ An antique glass bowl holds Russian and Czechoslovakian hand-painted Easter eggs. 6/ A trio of side dishes: Fava beans mingle with snap peas and mint. Baby carrots are glazed in a white-wine-and-butter mixture. Potato pierogi get a lighter, brighter flavor with the addition of green peas in the filling; the dough recipe is Martha’s mother’s. 7/ Successful egg hunters. 8/ Martha’s collection of hundreds of blownout eggs is nestled in shredded paper in a “sewer-pipe art” vessel; these pottery pieces were made about a century ago by pipe-factory workers out of leftover clay. 9/ The pastry-wrapped parcels of salmon are served on—appropriately enough—an elongated fish platter.

81 D I N N E R I S S E RV E D

Opposite: A Wedgwood plate holds the sides and several slices of crispskinned roasted kielbasa. Since New York City’s Kurowycky’s, which had been Martha’s favorite purveyor of the Polish sausage, closed in 2007, Martha had been searching for another source for kielbasa that is “chunky, meaty, slightly garlicky, with natural casing and not too much fat.” Finally, she has found not one but two: Sikorski Meat Market, in Brooklyn’s Greenpoint neighborhood (sikorskimeats .com); and Chester’s Smokehouse, in Albany, New York (chesters smokehouse.com).

SW EET EN DING

For dessert, the traditional Russian paskha— a rich molded dish that’s similar to a nobake cheesecake— is embellished with dried-pineapple cutouts. (Martha sometimes uses jelly beans instead.) Little lemon-coconut cakes, made in muffin tins and topped with whipped cream, are a lighter alternative to the paskha.

ROOM TO BLOOM

One couple transformed their unusual plant collection into an enchanting, colorful garden, composed of a series of intimate rooms brimming with horticultural discoveries. P H O T O G R A P H S B Y N G O C M I N H N G O / T E X T B Y M E L I S S A O Z AWA

RIG HT AT H O M E A BOV E Gwynne, left, and Folcarelli stand in the orange garden between paperbark maples and yellow-pink ‘Caramel’ heucheras. They open the garden (sakonnet garden.com) to the public at least once a year. PRE V IOUS SPRE A D To play with scale, the pair added whimsical childsize red chairs in the rhododendron punch bowl.

very weekend for more than 30 years, John Gwynne and Mikel Folcarelli drove four hours from New York City to their home on coastal Rhode Island. They would unpack the car, filled with plants they had ordered that week, and prepare themselves for a weekend of digging in the earth. The garden, once just a large tangle of bittersweet vines, began as a place to experiment, a “weekend playpen,” recalls Gwynne. They began by clearing away the thicket, with the goal of making an intricate series of garden rooms “idea by idea, like beads on a string,” for whatever species fascinated them at any given time. “It was backward from the way we work professionally, which is to select plants after coming up with a design,” admits Gwynne, a landscape architect who worked for many years for the Wildlife Conservation Society, devising the habitats for the Bronx Zoo. But this method helped them create

a place that’s “full of surprises,” says Folcarelli, a former creative director and merchandising executive. The first room came out of an enchantment with rhododendrons. Gwynne had started collecting unusual varieties in scarlet, yellow, pink, and cream. It wasn’t long before he had amassed several hundred. “We had the mad idea of building a punch bowl, so we started to group them by color, placing varieties by size and bloom time,” he says. Today the compact circular room erupts in rosy hues for two weeks each spring. While plants led the design, color became an organizing principle in this atmospheric landscape, where the light reflects softly off the nearby ocean. “Every color can work well in the garden. It’s just how it’s used and what it’s with,” says Gwynne. “Or what it’s separated from,” adds Folcarelli. For example, to make an intensely yellow room, they started combining yellowgreen foliage plants in a sunny clearing, next to a dark tunnel of ‘Black Swan’ weeping beech that was underplanted with Ligularia ‘Britt Marie Crawford,’ ebony-hued heucheras, and black mondo grass. The black border is all the more dramatic when seen after a walk through the adjacent bright-yellow garden. The silver room, inspired by the paintings of Pierre Bonnard, is designed to shimmer. The couple purposely avoided any brightly colored plants—foliage or flowers— that would detract from the effect. Instead, they selected the darkest-blue holly they could find as an evergreen backdrop on one side of the garden, and on the other built a stone wall to set off the silver-foliage plants, including artemisia and lamb’s ear. Blue and white accent flowers—silvery-blue sea holly along with white, frothy crambe—add to the soft palette. After decades in the garden, the couple has to be diligent about editing. “We are constantly pruning,” says Gwynne. “Sometimes it’s with a shovel instead of clippers.” They work in the garden nearly every day during the growing season, planting, pruning, or weeding. “Soil is key,” he says. They regularly dress beds with compost and amend their clay soil in new beds with a blend of manure and chicken grit. Each March, Folcarelli adds a layer of organic granulated fertilizer as soon as the soil starts to warm. “This garden is a discovery of plants,” says Folcarelli. There are no grand vistas, no vast, sweeping lawns here. Rather, narrow paths meander through intimate rooms. You can’t help but look at the specimens up close. And that’s exactly the point. “We want the plants to touch you—emotionally and physically—as you walk through the garden,” says Gwynne. The labyrinthine garden also encourages you to slow down, to deeply inhale the clove-scented ‘Babylon’ rhododendron flowers or gaze into the yellow eyes of the sky-blue Himalayan poppies. “Plants are inherently beautiful,” he says. “Just being able to play with them is the greatest of luxuries.”

OUT O F TH E B LU E CLOCK W ISE FROM T OP LEF T Delicate blossoms of sweet woodruff and Spanish bluebells burst forth in spring. A corridor outside the azalea room leads to a dark glazed pot filled with a pop of bright yellow-green coleus. “We were trying to create a place that was shimmery in a cool, cloudy landscape,” says Gwynne of the silver garden—tall, thin “pencils” of weeping white spruce add height to the sea of gray, silvery plants in midsummer; recycled aluminum bats and galvanized antique croquet hoops were placed along the walkway to protect the beds from the hose during watering. Several varieties of blue clematis are encouraged to intertwine along a high trellis.

DARK STARS To create the weepingbeech tunnel, Gwynne and Folcarelli began with 12-inch pots of Fagus sylvatica â&#x20AC;&#x2DC;Black Swan,â&#x20AC;&#x2122; which they trained over nine-foottall steel hoops made by local tinsmiths. They had to insert wedges of wood between the branches and the hoops, because otherwise the metal, heated by the summer sun, would burn the branches. In spring, dark-red tulips and purple alliums add a splash of color to the border.

LET TH E SU N S HIN E IN C L O C K W I S E F R O M T O P L E F T “Even on a foggy day, the yellow garden always appears sunny and bright,” says Gwynne; an eight-foot-tall boxwood hedge, which Folcarelli pruned to just a foot wide, frames the space and provides a backdrop for pale ‘Golden Star’ rhododendrons. Yellow-edged comfrey complements the gauzy flowers of alexanders (Zizia). Low-clipped yellow barberry and variegated Hakonechloa grass are “as brightly colored as any flower,” Gwynne says; yellow spider daylilies were planted toward the back of the beds to hide their mass of green foliage, which would take away from the intended effect. In spring, bright Welch poppies (Meconopsis cambrica), which grow near yellow rhododendrons and Calanthe sieboldii orchids just outside the yellow room, appear to glow when backlit by the sun. Produced by Melissa Ozawa

GOOD MORNING, SUNSHINE! The sun itself was the inspiration for this quiche, and just looking at it gives you an earthy, satisfying Mediterranean feeling. Chard is a star in that part of the world. The leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping. Sheets of phyllo dough form the crust, and the untrimmed corners create burnished, flaky rays.

rainbowchard quiche

RI S E

SH I N E

After a long winter, we want to wake up to colorful, cheerful food, and these recipes get us off to a great start. They range from hearty weekend fareâ&#x20AC;&#x201D; including red flannel hash, a one-pan Danish, and a quiche that embodies the warmth of the sunâ&#x20AC;&#x201D;to inventive smoothie bowls and breakfast sandwiches for any day of the week. Oh, what a beautiful morning, indeed. PHOTOGRAPHS BY LENNART WEIBULL / TEX T BY JANE LEAR

golden waffles with tropical fruits

L A Z Y DAYS AN D S U N DAYS Waffles and pancakes aren’t inherently colorful breakfast foods, but they make ideal backdrops for splashes of brightness. The former can go in a sunny, tropical direction, for instance, with kiwifruit and citrus. Pancakes get nice lifts from whipped egg whites folded into the batter, a spoonful of ricotta, inky fresh blueberries scattered on top, and a drizzle of Lyle’s Golden Syrup to finish. Porcelain salad plate, by Jicon, nalatanalata.com. Paper Porcelain espresso cup and saucer, by Hay, momastore.org. Faceted marble cheese board, in Wide, michelevarian.com. Opposite: Goa cake server, by Cutipol, abchome.com.

lemon–poppy seed cloud pancakes

>> For recipes,

see page 121.

red flannel hash with eggs

#BLUEPLATESPECIAL The eye-catching nature of red flannel hash belies its sturdily economical roots as the way to use up vegetables left over from a New England boiled dinner. Beets are the key ingredient; we make the dish even more colorful by coddling eggs in the hash. Pastrami isnâ&#x20AC;&#x2122;t traditional but gives smoke and savor to the sweet root vegetables; a raw-carrot-and-herb salad provides bright contrast. Marble platter, in Square, fortstandard.com.

mixed b e r r y, almond, and chia seed

oat, coconut, and banana BOWLS OF BRIGHTNESS Inventing new combinations for smoothie bowls (then posting the photos to prove it) has certainly become a thing on social media, and for good reason: You can pack as many fruits, vegetables, and other healthful ingredients (seeds, nuts, protein-rich quinoa) into them as you like, and theyâ&#x20AC;&#x2122;re tailor-made for toppings. avocado, c u c u m b e r, and apple

mango, tangerine, and yogurt with quinoa granola

brussels sprouts and pancetta

breakfast B LT with watercress

chorizo and poblano GREENS, EGGS, AND HAM These breakfast sandwiches, with their smear of runny egg yolk unifying the other elements, are playful by natureâ&#x20AC;&#x201D;plenty of napkins are a must. When assembling one, think about putting the fried egg on the top half of the roll, then flipping it over onto the rest of the sandwich. That way, when the yolk breaks, it dresses the other ingredients, not just the bread. Wood board, in Walnut, edgewoodmade.com. Marble trivet, in Nonagon, fortstandard.com.

red-jam and cheese danish REASON ALONE FOR BRUNCH Consider this a glorious homemade take on beloved breakfast cake from a box. Not only is it fragrant, yeasty, and filled with the gentle sweetness of cream cheese and jam, but the dough is easy to make. The fact that you make one big Danish instead of individual ones seals the deal. Stone-ground cornmeal adds crunchy golden goodness to the crumble topping. Created by Tanya Graff, Greg Lofts, and Jaspal Riyait

Ceramic rectangular baking dish, by Martha Stewart Collection, 9" by 13", macys.com.

LES S ON 1

play with contrasting colors Pretty pinks and salmons—along with bright greens from the opposite half of the color wheel—create a vibrancy that lights up a room. “It’s springy and refreshing,” says Chezar. Each bloom offers a different shape, encouraging eyes to wander from place to place. The angularity of green-white lilies “breaks up the arrangement of round faces” of the rosy-hued ranunculus and parrot tulips. Viburnums provide the backdrop: With their up-swooping branches and small, glimmering white blooms, the effect is practically electric.

CUTTING CLASS When Ariella Chezar gathers blooms into a vase, they seem to take on a life of their own. We sat in on the celebrated floral designer’s workshop and filled our notebooks, so we could share the secrets behind her colorful, captivating arrangements. P HO T OGR A P HS BY G A BRIEL A HERM A N

ERI N K U N K EL (O R A N G E AR R A N G EM EN T )

LES S ON 2

be fruitful Flowers aren’t the only way to create a bouquet with stunning colors: Consider produce. “I especially love combining flowers with fruits on the vine,” says Chezar. This fiery play on the color orange uses kumquats to adorn similarly hued

parrot tulips, ranunculus, and poppies. As a final touch, Clematis montana is allowed to cascade out of the vase with “no rhyme or reason,” says Chezar—its white blooms are only visually reined in by the white daffodil petals. The effect, says Chezar, is “a little wild, a little whimsical.”

hen Ariella Chezar describes her work, the Massachusetts-based floral designer likes to use words of a gustatory nature. The grassy components of her pink bouquet (page 99) are “yummy,” for instance, and the sorbet palette of the tall arrangement by the window (page 94) struck her as “juicy.” Arguably, she’s justified. Over the past 20 years, Chezar has designed arrangements so alluring that they affect onlookers in a visceral way. Her creations invite you to come closer—to touch, gaze, and drink them in. Professionals and amateur enthusiasts from around the country flock to her flower-arranging workshops (like the one we visited at the Jardin de Buis, an event space in Pottersville, New Jersey), hoping to understand her sixth sense for making bouquets that are alive and loose, as if—as one student noted—they’re tumbling right out of the vase. “I’m inspired by how things grow,” says Chezar, whose second book, The Flower Workshop (Ten Speed Press), comes out this month. She knew flowers were her calling when she walked into a family friend’s home flower-arrangement studio and was instantly swept up by the scent of tuberose and the sea of colors before her. “It was a classic ‘aha!’ moment,” she says. Today, Chezar’s astute choices in color allow each arrangement to look thoughtfully composed yet at the same time exhilaratingly wild. “By the time I go out to gather flowers, I’ve already decided on the color I want for my bouquet, and I build from there,” she says. The designer has the luxury of picking from a 90-acre sustainably grown flower farm that she co-owns with her husband in Ghent, New York. Workshops occasionally begin outside, so students can take in the color from all around them. This not only emphasizes the importance of local and in-season materials, but also encourages students to look beyond the flower shop for arrangement ideas—be they an unusual mingling of flowers and vines, or branches that swoop up in the air. “In a sense, we’re simply putting flowers in a vase—what’s the big deal?” she says. “But it’s also an opportunity for students to delve into what they don’t normally explore. Sometimes they even cry, but for many people, it’s a rare chance to be creative and play with color.” And while Chezar has created countless bouquets for elaborate weddings and magazine shoots, she has a special fondness for showing others how to arrange flowers for themselves. “The process is beautiful and at times even emotional,” she says. “For a teacher, that’s very rewarding.”

Chezar at work on the arrangement on page 94. “I always start with branches to create a foundation and follow with stiffer materials,” she says—in this case, lilies, then parrot tulips.

H A I R A N D M A K EU P BY R I C H A R D C O O L E Y

LES S ON 3

riff on a color Chezar goes “deep into yellow” with this bouquet of daffodils, Icelandic poppies, and ranunculus. Blooms ranging from whiteyellow to yelloworange are densely clustered front and center, then framed by green hellebores. “They contain the yellow,” she says, “like a cuff.” Alabaster small glass vase, in Aquamarine, vietri.com.

99 L E S SON 4

take a fresh look at leaves

Bright orange and pink arrangements excerpted from The Flower Workshop: Lessons in Arranging Blooms, Branches, Fruits, and Foraged Materials, by Ariella Chezar and Julia Michaels, photography by Erin Kunkel. Photography © 2016 by Erin Kunkel. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.

A favorite workshop project of Chezar’s is building entire bouquets from leaves, vines, and branches, so students learn that leaves aren’t simply green— they’re numerous shades of green as well as plum, brown, and more, and as valuable to the composition as the blooms are. Case in point: the bouquet of ruffly ‘La Belle Epoch’ tulips, anchored here with putty and a flower frog. The flower’s rosier tones are enhanced by the fuchsia tree peonies and white ‘Shooting Star’ hydrangeas, as well as the rosy ribbing of the plum-tree foliage. Its beige and peach tones are reinforced by eucalyptus berries and the wending Clematis montana. Aged Venetian fruit bowl, 11", campodefiori.com.

L E S SON 5

ER I N K U N K EL (PI N K A R R A N G EM EN T )

tune into tones Opposite: Upon arriving at the workshop last spring, Chezar couldn’t help but notice the hellebores. “They were growing all over—and they started everything,” she says, referring to how she conceived of this bouquet. They appear mauve here, but look closely and you’ll notice other colors in the flowers, too—green and white, for certain, but also pink, beige, and plum. “I love these dusty in-between tones,” says Chezar, who then slipped in other flowers that both echoed the hellebores and added textural nuance, including fringed lavender parrot tulips and Solomon’s seal, with its tiny white bells. Created by Kate Berry and Ayesha Patel Text by Joanne Chen

marthastewart.com/floral-arrangements Find more floral-design techniques.

STYLE BY THE YARD Get some global coverage: Fabrics from around the world can look right at home in every room.

Textiles have always been valued for more than just their utility. While it may seem a bit of a stretch to say that ancient cave dwellers decorated with colorful fabrics, it might not be far from the truth. The oldest textiles discovered to date—flax fibers created in Eurasia some 30,000 years ago—show evidence of having been dyed black, gray, turquoise, and pink. Archaeologists can’t say exactly why, but some speculate that even then, humans may simply have been attracted to color. In the eras since, artisans across the globe have developed their own signature textiles using materials and methods native to their regions, in styles and patterns reflecting their local cultures. The iconographically rich mud cloths of Mali, for example, can refer to a myth or proverb. The way colorful suzani is handcrafted speaks to the rhythms of women’s lives in a traditional Uzbek household. France’s toile de Jouy and Italy’s Fortuny serve as windows into the tastes and social customs of those countries. While classic textiles convey a rich sense of history, they can also make a room feel decidedly modern. “Fabrics have the power to instantly update a space with color, texture, or pattern,” says MSL decorating director Kevin Sharkey. “But these timeless designs are also not so sacrosanct that you can’t use them in an unconventional way.” Whether it’s toile covering a pinup board or a Japanese shibori-style cloth hung as a shower curtain, these textiles can bring personality to any room. And decorating with them is not as expensive as you might think—just a few yards may be

all you need to dramatically transform a space. So choose a textile that speaks to you, whatever the language.

photographs by

text by

ERIC PIASECKI

CATHERINE HONG

101

CHINTZ English accents

The word chintz conjures Cotswolds cottages and afternoon tea (though in fact this staple of English country style has its origins in India). Indeed, though chintzes can be solid, they are usually printed with flowers. The cotton fabric typically has a glazed finish, which gives the colors depth and helps it resist dust. Chintz can lean toward the fussy or froufrou when applied to billowing curtains, canopy beds, and skirted tables, but when used strategicallyâ&#x20AC;&#x201D;for instance, only on the back of a chair, with a contrasting fabric on the insideâ&#x20AC;&#x201D;the effect can be surprisingly cool. In this living room, a gray, brown, and cream floral chintz on roller shades, a bench cushion, and an armchair adds a restrained, gracious quality to the pareddown setting.

Pyne Hollyhock, in Charcoal, and Deconstructed Stripe, in Black; by Schumacher, decorators best.com.

102

MUD C LOT H chic style out of Africa

It’s no mystery how this cotton textile from Mali got its name: It is dyed with fermented mud. Known as bògòlanfini in the Bamana language, it is typically cream-colored and hand-painted in dark brown or black to create geometric motifs, resulting in a textile with an understated graphic quality. Although contemporary mud-cloth patterns are often purely decorative, this wasn’t always the case. “Historically, the patterns on bògòlanfini were symbolic,” says Sarah Brett-Smith, an associate professor of art history at Rutgers University, in New Brunswick, New Jersey. “They could illustrate moral concepts, myths, and historical events.” The fabric is traditionally used for clothing, but its rugged quality makes it an excellent choice for hardworking upholstery. Here, the warm earth tones of mud cloth make a harmonious pairing with the clean lines of a wooden bench, setting a quietly welcoming tone in an entryway.

Mud cloth, yaraafrican fabrics.com.

SUZANI bold beauty from Central Asia

With its bright floral motifs, the intricate textile art of Central Asia is hardly subtle—and that’s part of its charm. A traditional part of a young woman’s trousseau, suzani is usually designed as a whole but constructed of three or four separate panels, each hand-embroidered in silk by a different female member of a family, which are then stitched together. Most suzani today is vintage, imported from Uzbekistan. “In Central Asia, suzani is used for anything from wall hangings to tablecloths—there is no one specific use,” says Sumru Belger Krody, senior curator of the Textile Museum at George Washington University, in Washington, D.C. Spreading suzani over a bed is one of the easiest ways to make the most of it. (“You would never want to cut it,” notes Krody.) A vintage piece serves as the focal point of this otherwise neutral bedroom, its vibrant design complemented by similar patterns on the pillows and armchair.

One-of-a-kind suzani and suzani pillow; stitched bedding, in Coral; and Droplet Malta decorative pillow, john robshaw.com. Eloise Crewel pillow, potterybarn.com. Jacaranda pillow, abchome .com. Wyatt coverlet, by Ralph Lauren, in Hollywood Cream, macys.com.

BLOCK PRINT Indian inspiration

One of the oldest, simplest, and most labor-intensive forms of textile printing, this involves carving a block with a design, coating it with dye, and stamping it onto fabric. Although no single culture can claim ownership of the method, Indian block printing has been one of the most influential styles since its development many centuries ago. Traditionally, the extraordinary colors associated with Indian prints were created from natural dyes: madder root made red, turmeric created yellow, and old iron horseshoes yielded black. â&#x20AC;&#x153;Depending on the intricacy of the blocks and the number of color processes used, the designs can range from basic to extremely complex,â&#x20AC;? says Lauren Chang, a textile conservator in Chicago. While classic Indian designs can use flowers or paisley patterns, this table setting features a large-scale seaweed design and polka dots, for a cheery and inviting table.

Esme fabric (on table), in Gold; Dot fabric (on chair); and Monique napkins, in Gray, lesindiennes.com.

105

FORTUNY elegance via Italy

Luxurious, sumptuous, and refined, Fortuny textiles have been coveted by decorators since Mariano Fortuny founded his company in Venice in 1919. An accomplished inventor as well as a designer, Fortuny made his own dyes and printing machinery to create the lavishly printed velvets, cottons, and silks for which he became known. Largely inspired by Renaissance textiles, Fortuny fabrics are still made in the original factory using the same secret techniques. “Fortuny was an artist,” says Chang. “His textiles tend to have a certain luminosity, reflectiveness, and layering of pattern upon pattern that is distinctly Fortuny.” Because these fabrics are laborious to produce and expensive, Fortuny may not be a practical choice for curtains or upholstery. But with small amounts of yardage, you can create throw pillows that introduce an element of old-world glamour to a living room.

Mazzarino 5274 fabric, in Amethyst and White (rear-left pillow), and Papiro 5681 fabric, in Lavender and White (middleleft pillow), fortuny.com. Southern Belle sofa, bunnywilliams home.com. Alpaca Classic throw, in Plum Wine, aliciaadams alpaca.com. PAR641F rug, in Mauve/Violet, safavieh.com.

TOILE French finer y

The textile properly known as toile de Jouy—created by printer Christophe Phillippe Oberkampf in 1760 in the French town of Jouy-en-Josas—has never gone out of style. Typically printed in one color (blue or red) on a white background and depicting pastoral or allegorical scenes, toile was known as a great favorite of Marie Antoinette’s. “Copperplate printing allowed for the very fine detail in the engravings that gives toile de Jouy its specific appearance,” says Cristina Balloffet Carr, a textile conservator at the Metropolitan Museum of Art, in New York City. This folding screen covered in toile invites the viewer to see the chinoiserie print as a work of art, while also allowing the textile to serve a functional purpose—the piece doubles as a pinup board. The punched-up green-and-blue print is a playful twist on the fabric’s traditional palette.

Williamsburg Asian Arcadia fabric, in Lagoon, joann.com. Torche reading light, atelierdetroupe .com. Hammered-metal side table, westelm.com. Natural jute woven rug, dashandalbert.annie selke.com.

107

SHIBORI Eastern influence

Think of shibori as the original tie-dye. Dating to eighth-century Japan, it’s a traditional method of shape-resist dying: Fabric is folded, crumpled, stitched, or twisted, then dipped in an indigo solution. Shibori designs feature soft, blurry lines and convey a feeling of spontaneity. Though a lot of control goes into the process, the results are never the same twice. That slight unpredictability “is what gives shibori its imperfect beauty,” says Matilda McQuaid, deputy curatorial director and head of textiles at the Cooper Hewitt, Smithsonian Design Museum, in New York City. To echo the theme of water and accentuate the peaceful mood of this bathroom, two faux-shibori-printed cotton cloths were sewn together and grommeted along the top to create a shower curtain. Produced by Lorna Aragon and Jennifer Wagner

Large Circles Indigo fabric and Lines Indigo fabric, by Robert Kaufmann, purlsoho .com. Purist Rite Temp bath and shower faucet trim, and Archer drop-in tub, kohler.com. 19th-century Chinese peasant stool, homestories.com.

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109

HOW-TO HANDBOOK Learn, Make, Connect

LIQUID DYE

Perfect for dyeing Easter eggs and for use in royal icings and sugar glazes.

LIQUID GEL

Take advantage of its wide color range to make ombré cakes, or to tint buttercream frosting for piping on cakes.

GEL PASTE

Apply it to batters that require a lot of color (for instance, for red velvet cake, instead of a whole bottle of liquid dye) or moisture-sensitive confections, such as macarons.

POWDER

Whisk it into dry ingredients like granulated, sanding, or confectioners’ sugar; sprinkle it onto cookies; or sift it over cakes.

ASK MARTHA

THERE ARE SO MANY VARIATIONS OF FOOD COLORING. CAN I USE THEM INTERCHANGEABLY? —Melissa Biscoe, Newton, Conn.

All can be used interchangeably, but the different forms are best suited for different tasks. Liquid dyes are the easiest to find (check the baking aisle at supermarkets) and are good for soft shades that don’t require too much dye. Liquid gels contain a higher concentration of pigments, and gel pastes add very saturated color (so a little goes a long way, and doesn’t dilute frostings as much). Powders—typically used in professional kitchens—impart hues to ingredients that need to be kept dry. Find the latter three types in baking-supply stores or online. PHOTOGRAPH BY BRYAN GARDNER

110

Since recipes rarely call for a whole head of cabbage, I often have some left over. Any suggestions for using up the rest? —Jon Christopher, Philadelphia

A: Cabbage,

a member of the Brassica oleracea group of vegetables, is excellent both raw and cooked. What’s more, it’s high in vitamin C, affordable, and widely available year-round. And its flavor adapts well to whatever it’s paired with, so feel free to experiment. Here are four ideas to get you started; for more, visit marthastewart .com/cabbagerecipes.

Q: How do I wrap a picture frame to protect it for moving? —Mary Titus, Atlanta A: Transporting breakable pictures can be tricky, but this step-by-step packing method greatly improves the chances of your frames’ arriving intact.

1 Make an X with masking tape across the glass. (This won’t prevent shattering if the frame is dropped, but it can help hold the glass in place.)

2 Wrap the frame in tissue paper, and sandwich it between two layers of quarter-inch foam board, each cut slightly larger than the frame.

Roast outer leaves of cabbage to make your own “chips.”

1. Pasta With Cabbage and Bacon Heat 2 tablespoons extra-virgin olive oil in a skillet over medium. Add 4 ounces diced bacon; cook until it begins to brown. Stir in 2 large cloves sliced garlic, a pinch of redpepper flakes, and ¼ cup golden raisins; cook, stirring occasionally, until garlic is golden brown. Stir in 6 cups shredded cabbage and

½ cup water; season with salt and pepper. Cover; cook until cabbage is wilted, 6 to 7 minutes. Add 8 ounces cooked spaghetti; toss. Top with freshly grated Parmesan and serve. 2. Steamed White Fish on Cabbage Leaves Line a steamer basket with overlapping cabbage leaves; place fish (such as halibut, shown) on top. Season with salt; cover. Place basket snugly over a pot of simmering water; steam until fish is opaque and

cooked through. (This technique imparts a subtle cabbage flavor and keeps fish from sticking to basket.) 3. Cabbage Chips Preheat oven to 300°. Tear leaves from half a small head of cabbage into large pieces; toss with ½ teaspoon extravirgin olive oil. Season with salt. Arrange in a single layer on 2 wire racks set on rimmed baking sheets. Bake until leaves darken slightly

and get crisp, removing them as they brown, 25 to 35 minutes. Let cool completely before serving, or store in an airtight container up to 3 days. 4. Quick Slaw Toss about half a medium head of shredded cabbage with 2 tablespoons cider vinegar, 1 teaspoon salt, ¼ cup extra-virgin olive oil, and a pinch of celery seed. Cover and let stand 30 minutes; serve (or refrigerate, covered, up to 3 days).

3 Secure the corners with foam board and packing tape. Then wrap the bundle in kraft paper.

PH OTO G R A PH S BY M I K E K R AU T T ER (CA B BAG E ), B RYA N GA R D N ER (CAT ); I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N; AV EN U E S Q UA R E W H I T E WA R E SA L A D PL AT E , AN D W H I T E WA R E S ERV I N G B OW L , BY M A R T H A ST E WA R T C O L L EC T I O N , M ACYS .C O M

HOW-TO HANDBOOK

111 Ask Martha

Q: I’m interested in adopting a cat. What advice do you have? —Tiffany Rose, Brooklyn

Q: I’ve noticed recipes calling for different types of ham. What distinguishes them? —Lois Piper, Hamden, Conn.

A: The number of cats in shelters peaks in spring—so now is a good time to start looking. Inga Fricke, director of shelter and rescue group services for the Humane Society of the United States, suggests the following:

A: Ham comes from the upper portion of the back leg of a pig. The different names refer to the way it’s been prepared. Pamela Johnson, director of consumer communications at the National Pork Board, explains the most common types:

Visit the Shelter Pet Project (theshelterpetproject.org), an online directory of nearly 14,000 reputable animal shelters and adoption groups, organized by zip code. If you’re visiting one that’s not on the list, confirm that it’s a valid animal-welfare operator by checking the criteria described at humanesociety.org.

This is a piece of raw uncured pork, also often called a “green ham” or a “fresh leg of pork.” It has not been prepared; you can cure it yourself or just season and roast it like a turkey. Fresh ham tastes much like a pork roast, without the usual smokiness of other hams.

Ask questions. The shelter should be able to tell you about a cat’s activity level and temperament, so you can know if it’s compatible with your lifestyle. Inquire about medical history and vaccination records, too.

This is the type most often found in supermarkets, labeled simply as “ham.” It has been wet-cured (in a solution that contains salt, sugar, and spices), then smoked. The salt pulls out moisture and

IT WASN’T THAT LONG AGO THEY WERE COVERED IN DIRT.

FRESH HAM

CITY HAM

concentrates the pork flavor. Tender and succulent, it’s the traditional Easter ham. Be sure to save leftovers for sandwiches.

COUNTRY HAM Also called “southern-style” or “old-fashioned” ham, it is dry-cured— rubbed with salt and spices— and often smoked. It’s typically aged for six months, so it’s drier. It is very salty, so it’s usually soaked in cold water before cooking, and eaten in thin slices.

For more preparation details, go to martha stewart.com/hams.

WE WANT TO HEAR FROM YOU! Send your questions to Ask Martha, c/o Letters Department, Martha Stewart Living, 601 West 26th Street, New York, NY 10001, or to askmartha@ marthastewart.com. Please include your full name, address, and daytime phone number. Letters and messages become the property of Martha Stewart Living Omnimedia Inc. 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.

112 Health

HOW-TO HANDBOOK

Getting a good night’s sleep is the first step to waking up easily. The right pillow plays a role: Look for one that conforms to your head and neck, like a feather or memoryfoam pillow.

In the morning, let sunlight stream in. If sunrise doesn’t coincide with your wake-up time, try an alarm that mimics the effect of nature, gradually lightening the room. Research published in the European Journal of Applied Physiology in 2014 found that simulating dawn during the last 30 minutes of sleep improves alertness as well as cognitive and physical performance after waking. Temperature changes also cue our bodies to sleep or wake. About 65 degrees is optimal for falling asleep; use a smart thermostat to gradually raise the room temperature right before you want to wake up.

WAKING UP IS HARD TO DO Stop hitting the snooze button—it’s time to refresh your morning routine. Understanding your sleep cycle and using some simple strategies can help you get up feeling well rested and make your whole day better.

If you start the day groggy, you’re not alone. Nearly 60 percent of Americans say they feel tired after a full night’s sleep, according to a 2014 study by health-tech and design company Withings, which makes products that track sleep activity. Only a third of those surveyed say their waking experience is a good one. If you want to get up on the right side of the bed, it’s important to work with your circadian rhythm, or biological clock, one of the ways our bodies regulate sleep/wake cycles. In a 24-hour period, we experience physiological changes—such as rises and falls in body temperature, and in hormones like cortisol and melatonin—that tell us when to sleep and when to wake.

Set the mood. Your circadian rhythm responds to light. “Light stimulates the retina, which suppresses the release of melatonin, the sleep hormone,” says Miroslaw Brys, M.D., an assistant professor of neurology at NYU Langone Medical Center, in New York City. The blue light (short-wavelength, enriched light) emitted by electronic screens is particularly disruptive, according to a study published by Harvard Medical School researchers. So keep the bedroom dark at night, and stop using smartphones, tablets, and laptops about 90 minutes before you get into bed.

AN NA WI LLIAM S

Get into a routine. It’s best to wake at about the same time each day (even on weekends!). This way, your body will adapt to getting up naturally—and easily—at that time. It’s also better for your health: Research has shown that changing your schedule (for example, sleeping in on the weekends) is associated with an increase in diabetes and cardiovascular disease. Establishing morning rituals can ease you into the day as well. Stretch in bed for a few minutes before getting up to stimulate blood flow. Consider meditating soon after waking—as little as 5 to 10 minutes can help ground you. And if you’re caffeinemotivated, set an automated coffeemaker to start brewing in the morning. The aroma should help energize you, because your brain associates it with starting the day. —Eilene Zimmerman

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Keep up with the life you love. 100% whole grain Quaker Oats can help reduce cholesterol as part of a heart healthy diet.*

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114 HOW-TO HANDBOOK

Homekeeping

WIN $15,000

Use it to help upgrade your kitchen. Visit martha stewart.com/ KitchenRefresh to enter for your chance to win. See page 118 for more details.

COUNTER(TOP) INTELLIGENCE

Durability, maintenance, and, of course, looks are all factors to consider when you’re choosing a kitchen countertop. Read on to see which type best suits your personality—and lifestyle.

6 5

ENGINEERED QUARTZ

WOOD

SOAPSTONE

GRANITE

STAINLESS STEEL

MARBLE

This composite of rock aggregate, resin, and pigments (such as the one above, by Martha Stewart Living) can withstand heat up to 400 degrees (though sustained direct heat can cause cracking). The color options are virtually endless.

Varieties range from domestic to exotic. Even if you choose hard maple butcher block, use a cutting board on top for food preparation—it keeps the countertop clean and helps it last longer.

This surface—a mainstay in science laboratories— is made of mineral talc, quartz, and other minerals. Softer yet less porous than granite, it’s extremely heatresistant; you can place hot pans on it.

Granite, a hard volcanic rock, is heat-resistant and durable, though you should use trivets to avoid cracking from repeated heat exposure. It comes in a wide range of colors; no two pieces are exactly the same. Consistent granite has the same pattern throughout; variegated granite has veins.

Rugged, easy-to-clean stainless steel is a musthave in professional kitchens, because there are no seams to trap grime and bacteria.

Marble is beautiful and long-lasting, but because it’s a softer, more porous stone than granite, it is easier to chip, scratch, and stain. Many people confine it to an island or baking center; since it doesn’t conduct heat, it’s ideal for rolling out dough.

MAINTENANCE

Quartz is nonporous, so it resists scratching, staining, and corrosion.

+ SPECIAL CARE There’s generally no need for periodic resealing. Stains, chips, and scratches are rare but irreparable; dark colors tend to be less susceptible to them.

MAINTENANCE

Remove light stains with a damp cloth and mild dishwashing liquid. Rinse, then follow up with a cloth dampened with fresh lemon juice or white vinegar.

Apply mineral oil weekly to monthly until the surface stops darkening, which can take a year or more. Then reapply about every six months.

+ SPECIAL CARE

Remove small scratches with fine sandpaper, or try rubbing them out with mineral oil.

A tung-oil finish requires no additional retouching. A mineral-oil finish should be reapplied about once a month.

+ SPECIAL CARE

MAINTENANCE

Dust it as needed; periodically clean it with a damp cloth and a pH-neutral cleaner formulated for stone.

+ SPECIAL CARE When water droplets no longer bead on the surface, it needs resealing.

MAINTENANCE

Spray cleaners designed specifically for stainless steel remove fingerprints and water marks. Always wipe with the grain.

+ SPECIAL CARE Camouflage minor scratches by rubbing them with a gentle nylon abrasive pad. Deep scratches or dents are likely there to stay, unfortunately.

MAINTENANCE

Wipe it with a damp cloth and a pH-neutral cleaner formulated for stone.

+ SPECIAL CARE Reseal it when drops of water no longer bead on the surface. Protect it from acidic foods (lemons, tomatoes, vinegar), which can etch it.

PRO P ST Y L I N G BY ELIZ AB E T H PRES S; VIAT ER A Q UART Z , BY MARTHA ST E WART LIVI N G, I N S HAD OW, H O M ED EP OT.C O M

PHOTOGRAPH BY YASU + JUNKO

HE FIGHTS DIRTY

no mater hw dirty

DIRTY IS.

NO MATTER WHERE THEY ARE, TOUGH MESSES DON’T STAND A CHANCE WHEN MR. CLEAN’S MAGIC ERASER IS PART OF YOUR CLEAN ROUTINE.

Wet before use. A rinse is required for surfaces that come in direct contact with food. Use as directed.

It’s not just it’s thought full. From the ingredient source to the final recipe, does your grain free food go beyond? Learn more at BeyondPetFood.com/WholeStory

Purina trademarks are owned by Société des Produits Nestlé S.A.

117 HOW-TO HANDBOOK

Pets

HERE COMES THE GROOM Is your puppy getting a bit too scruffy? Simple spruce-up techniques straight from the experts (including the pro who keeps Martha’s pooches camera-ready!) will help get your furry friend looking—and feeling—his best.

your thumb. Start with the hair between the large paw pad and the smaller ones, trimming in one direction, then the other. Next, use the blade’s inside edge to trim between smaller paw pads. For the nails, use sharp clippers (scissors- or guillotinestyle) made for your dog’s size. Clip only the nail tip, where it just curves over, to avoid cutting the quick (the underlying blood vessels and nerves), says ASPCA vet Lori Bierbrier.

Step 2: Trim around ears.

THERE’S A REASON why your pup

R I C H A R D P H I B B S/ T R U N K A R C H I V E

Some dogs, like terriers, may need occasional trims around the eyes and at the top and bottom jaw. Hold the muzzle with one hand and, with thinning scissors in the other, cut in the direction of the hair growth.

is happier when he’s groomed: Clean paws have better traction; mat-free fur feels lighter. While you should visit a professional at least twice a year, at-home upkeep is also important. So start with a bath; once he’s dry, have a friend help stabilize him on the floor or a table. Then follow these steps between appointments.

Gently wipe away visible wax and debris with a cotton ball dipped in a pet-specific ear-cleaning fluid. The fur inside the ears of longhaired breeds can get matted, so trim excess with a clipper and a number-10 blade, says Limato. But if you notice hairs inside the ear canal, leave them for your next grooming visit; they need to be professionally plucked.

Step 3: Tidy down under.

Long-haired breeds need a “hygiene cut” to keep their rear Step 1: Clean up paws. areas infection-free. Use bluntStand either behind your dog or edged scissors or clippers with a at his side. Hold his paw slightly number-10 blade. As your dog off the floor. Dislodge any gunk stands, position his tail up with between toes with a comb; clip one hand. With the other, trim out mats with pet-specific bluntat the rectum’s perimeter, edged scissors or an electric working outward to a one-inch clipper with a number-10 blade. radius. For female dogs, clip To trim, use the same clippers and blade. “It’s safe for beginners, around the genitals in similar fashion by picking up a back leg; because it won’t cut skin,” says for male dogs, lift the front Alex Limato, who grooms Marpaws and trim in front. There! tha’s dogs and owns Stonybrook All done—and time for a treat! Kennels, in White Plains, New —Mary Kate Frank York. Spread the toes apart with

REAL MEAT, POULTRY OR FISH IS THE #1 INGREDIENT IN DRY AND PATÉ

NO CORN, WHEAT OR SOY NO NO

POULTRY BY-PRODUCT MEAL ADDED ARTIFICIAL COLORS, FLAVORS OR PRESERVATIVES

Get your trial offer at

TryBeyondToday.com while supplies last. Purina trademarks are owned by Société des Produits Nestlé S.A.

118 HOW-TO HANDBOOK

RECIPE INDEX

From Russia With Love PAGE 76

STARTERS, SALADS, AND SIDES

Sandwich, Fried-Egg, With Chorizo and Poblano 124

Fava Beans With Snap Peas and Mint 119

Smoothie Bowl Avocado, Cucumber, and Apple 123 Mango, Tangerine, and Yogurt 124 Mixed Berry, Almond, and Chia-Seed 123 Oat, Coconut, and Banana 124

Pierogi, Potato-and-Pea 119

Tuna Niçoise 46

Salad, Bitter Greens, Grapefruit, and Avocado 43

Waffles, Golden, With Tropical Fruits 122

Salad, Farro, With Fennel, Golden Raisins, and Radicchio 43

White Fish, Steamed, on Cabbage Leaves 110

Sweet Potatoes and Buttermilk 39

DESSERTS

Asparagus With Mustardy Vinaigrette 119 Baby Carrots With Spring Onions 119 Dandelion Greens With Pomegranate Molasses 44

MAIN DISHES Breakfast BLT, Fried-Egg, With Watercress 124 Chicken and Mushrooms With Egg Noodles, One-Pan recipe card Chicken Bolognese With Tagliatelle recipe card Chicken Drumsticks, Hoisinand-Chili-Glazed, With Slaw recipe card Chicken, Whole Roasted Mustard recipe card

Cakes, Individual LemonCoconut 120 Cheesecake, Classic New York–Style 52 Cookies, Bite-Size Bunny 28 Cookies, Carrot-Cake Thumbprint 54 Paskha 120 Sabayon 46

MISCELLANEOUS Bread, Irish Soda 2 Cocktail Onions 46

SALMON COULIBIACS Active Time: 1 hr. 15 min. Total Time: 2 hr. 15 min. Serves: 12 The filling can be made a day ahead and stored in an airtight container in the refrigerator. The puff pastry can be rolled, cut, and frozen a few days ahead; bring it to room temperature before filling.

½ cup dry white wine, such as Sauvignon Blanc 1 dried bay leaf 1 celery stalk, cut into 2-inch pieces

½ teaspoon black peppercorns 12 ounces center-cut skinless salmon, preferably wild

Hash, Red Flannel, With Eggs 122

Chips, Cabbage 110

1 stick unsalted butter

Crisps, Nut-and-Raisin 26

Kielbasa, Roasted 119

Danish, Red-Jam and Cheese 125

1 leek, well rinsed, root ends trimmed, cut into ¼ -inch rounds

Pancakes, Lemon–Poppy Seed Cloud 122

Granola, Quinoa 124

Pasta With Cabbage and Bacon 110

Sauce, Sour-Creamand-Dill 119

Quiche, Rainbow-Chard 121

Slaw, Quick 110

Salmon Coulibiacs 118

Smoothie, SpinachAvocado 27

Sandwich, Fried-Egg, With Brussels Sprouts and Pancetta 124

8 ounces cremini mushrooms, cut into ¼ -inch slices (2½ cups) 1 tablespoon all-purpose flour, plus more for dusting

½ cup cooked long-grain rice ¼ cup chopped fresh dill Coarse salt and freshly ground pepper

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WIN THIS Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Oficial Rules available at www.marthastewart.com/winthis. 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.

2 packages (each 14 ounces) allbutter puf pastry, thawed 1 egg yolk 1 tablespoon heavy cream Lemon wedges, for serving Sour-Cream-and-Dill Sauce (recipe follows), for serving

1. Bring wine, 2 cups water, bay leaf, celery, and peppercorns to a simmer in a small, wide saucepan over medium-high. Add salmon, cover, reduce heat to low,

and cook until slightly opaque but still pink on inside, about 3 minutes. Remove salmon; let cool slightly. Strain liquid through a fine-mesh sieve; reserve. Flake salmon into large pieces. 2. Melt 3 tablespoons butter in a medium sauté pan over mediumhigh. Add leek and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Transfer to a large bowl. Melt 4 more tablespoons butter in pan; add mushrooms and cook, stirring occasionally, until well browned, about 5 minutes. Add to leeks. 3. Melt remaining 1 tablespoon butter in pan. Whisk in flour, stirring constantly, until mixture is foamy and light brown, about 1 minute. Gradually whisk in 1 cup reserved poaching liquid. Bring to a boil, reduce to a rapid simmer, and cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat; let cool. Stir into leek-mushroom mixture. Add rice, dill, and salmon. Season with salt and pepper and stir to combine. 4. On a floured surface, roll each piece of puff pastry (dusting with flour as necessary) into a 12-by-16inch rectangle, ⅛ inch thick. Cut out twelve 4-by-6-inch rectangles; transfer to 2 parchment-lined baking sheets. Use small cookie cutters to cut shapes from excess dough, if desired. 5. Preheat oven to 425°, with racks in upper and lower thirds. Divide filling evenly among pastry rectangles (about ¼ cup each), mounding in center of one short side. With a pastry brush, dampen borders with cold water. Fold tops of pastry over filling. Press edges; crimp to seal tightly with the tines of a fork. Place cutouts on top, if desired; adhere with cold water. Cover with plastic wrap; refrigerate until firm, 20 minutes. 6. Beat together yolk and cream; brush each coulibiac with mixture. Bake, rotating halfway through, until puffed and golden brown,

119 Recipes

about 30 minutes. Serve warm, with lemon wedges and sauce.

2 tablespoons whole-grain mustard

¾ cup extra-virgin olive oil SOUR-CREAM-AND-DILL SAUCE Active/Total Time: 10 min. Makes: 1 cup 1 cup sour cream 2 tablespoons chopped fresh dill Zest and juice of 1 lemon Coarse salt and freshly ground pepper

Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add asparagus; blanch until tender, 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel– lined plate. Use 1-inch cookie or aspic cutters to shape carrot strips, then add to pot and blanch until crisp-tender, 1 to 2 minutes. Transfer to ice bath and let cool; drain on plate. 2. Whisk together vinegar and mustards; season with salt and pepper. Whisking continuously, add oil in a slow, steady stream.

ROASTED KIELBASA Active Time: 10 min. Total Time: 50 min. Serves: 6 to 8 2 pounds kielbasa, preferably fresh-smoked Prepared horseradish with beets, for serving Whole-grain mustard, for serving

1. Preheat oven to 400°. Line a rimmed baking sheet with foil; top with parchment. Poke holes all over kielbasa. Transfer to sheet, pulling sides of foil up to create a well. Add ½ cup water. 2. Roast until skin is crackling and beginning to brown, about 20 minutes. Flip; continue to roast until dark golden brown, about 20 minutes more. 3. Slice and serve, with horseradish and mustard.

ASPARAGUS WITH MUSTARDY VINAIGRETTE Active/Total Time: 25 min. Serves: 6 to 8 Coarse salt and freshly ground pepper 4 pounds jumbo asparagus, trimmed and bottoms peeled 1 large carrot, peeled and cut lengthwise into ⅛ -inch strips

¼ cup champagne vinegar 1 tablespoon Dijon mustard

3. Transfer asparagus to platter. Garnish with carrot cutouts. Serve, with vinaigrette on side.

FAVA BEANS WITH SNAP PEAS AND MINT Active/Total Time: 1 hr. 10 min. Serves: 6 to 8 Coarse salt and freshly ground pepper 1 pound snap peas, trimmed 6 pounds fava beans, shelled (about 2 pounds) 3 tablespoons unsalted butter

¼ cup packed fresh mint leaves 1. Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add snap peas and blanch 3 to 4 minutes. Transfer to ice bath; let cool, then drain on a paper towel–lined plate. 2. Add fava beans to pot and blanch 2 to 3 minutes. Transfer to ice bath and let cool; drain on plate. Pop favas from skins. 3. Melt butter in a large sauté pan over medium. Add favas and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add peas; season with salt and pepper. Cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to a serving bowl and sprinkle with mint.

BABY CARROTS WITH SPRING ONIONS Active Time: 30 min. Total Time: 50 min. Serves: 6 to 8 4 tablespoons unsalted butter 12 spring onions, trimmed, peeled, and halved lengthwise

½ cup dry white wine, such as Sauvignon Blanc 2½ pounds baby carrots, trimmed and peeled Coarse salt and freshly ground pepper 2 teaspoons fresh thyme leaves Fresh parsley leaves, for serving (optional)

1. Melt 2 tablespoons butter in a large skillet over medium-high. Add onions, cut-side down; cook until golden brown, about 4 minutes. Transfer to a plate. Add wine and cook, stirring and scraping up browned bits, until liquid is reduced to about 2 tablespoons, 2 to 3 minutes. 2. Add remaining 2 tablespoons butter, ½ cup water, carrots, and ½ teaspoon salt. Bring to a boil, then reduce to a simmer and cook, covered, until carrots are just tender, about 12 minutes. Uncover; return onions to pan and simmer until liquid has evaporated and carrots are glazed and tender, 5 to 6 minutes more. 3. Add thyme; season with salt and pepper. Transfer to a platter; serve, garnished with parsley.

POTATO-AND-PEA PIEROGI Active Time: 1 hr. 45 min. Total Time: 2 hr. 20 min. Makes: 4 dozen 1 large egg, lightly whisked 1 tablespoon sour cream

½ cup whole milk, room temperature 2½ cups all-purpose flour, plus more for dusting 2 large russet potatoes, peeled and quartered (1 pound) Coarse salt and freshly ground pepper

2 ounces cream cheese, room temperature 1½ sticks cold unsalted butter, plus 2 tablespoons, melted and cooled 8 ounces fresh shelled peas Yellow cornmeal, for dusting

1. In a medium bowl, whisk together egg and sour cream. Whisk in milk and ½ cup water. Gradually stir in flour until a loose, sticky dough forms. 2. Turn dough out onto a floured surface. Using a floured bench scraper, turn and fold dough to knead, dusting with more flour as needed, until elastic and no longer sticky, 8 to 10 minutes. (Don’t add too much flour; it will toughen dough.) Cover with an inverted bowl; let rest 1 hour. 3. Cover potatoes with cold salted water in a large pot. Bring to a boil over medium-high; cook until fork-tender, 25 to 30 minutes. Drain; pass through a ricer. Stir in cream cheese and melted butter. Add 1¼ teaspoons salt and ¼ teaspoon pepper. 4. Prepare an ice bath. Bring a small pot of salted water to a boil over medium-high. Add peas and cook until tender, 3 to 6 minutes. Transfer to ice bath. Drain; transfer to a food processor and purée. Stir into potato mixture. 5. Divide dough in half. Line two rimmed baking sheets with towels; dust with cornmeal to prevent sticking. On a lightly floured surface, roll out one piece of dough 1⁄16 inch thick. Cut out 3-inch circles. Cover with plastic wrap. Repeat with remaining dough. Meanwhile, bring a large pot of salted water to a boil. 6. Place 1 tablespoon filling in center of each circle. Holding one circle in your hand, fold dough over filling to form a crescent. Pinch edges to seal. Transfer to a cornmeal-dusted towel; loosely cover with plastic wrap. Repeat with remaining circles and filling.

120 HOW-TO HANDBOOK

7. Melt remaining 1½ sticks butter in a saucepan over medium, swirling occasionally, until dark golden brown, 8 to 10 minutes. 8. Working in two batches, transfer pierogi to boiling water. Once they rise to the top, cook through, 2 minutes more. Coat a platter with half of brown butter and transfer pierogi to platter. Repeat with remaining pierogi. Drizzle with remaining brown butter. Season with salt; serve.

PASKHA Active Time: 25 min. Total Time: 8 hr. 25 min. Serves: 10 to 12 Martha’s paskha molds come from Maxim Kudinov, in West Nyack, New York (etsy.com/shop/varusha). You can also use an 8-to-10-inch flowerpot or a fine-mesh strainer.

2 pounds fresh farmer cheese, room temperature 6 egg yolks, room temperature 1½ cups sugar 3 sticks unsalted butter, room temperature

¼ teaspoon grated fresh nutmeg Zest of 1 orange

⅓ cup finely chopped candied citron or lemon peel 1 cup heavy cream 1 tablespoon pure vanilla extract Assorted dried fruits, for decorating (optional)

1. Press cheese through a medium strainer set over a bowl. 2. Using a mixer with the whisk attachment, whisk yolks with sugar on high speed until light

and fluffy, about 5 minutes. Reduce speed to medium; add cheese, butter, nutmeg, zest, and peel and mix until very smooth. Still mixing, add cream in a slow, steady stream just until combined. Stir in vanilla. 3. Line a 5½ -by-7-inch paskha mold, flowerpot, or strainer with dampened cheesecloth; add batter. Fold cheesecloth over top. Top with two stacked plates weighted with 2 to 3 cans (or 2 to 3 pounds of pie weights). Place filled mold over a wide, empty cooking pot in refrigerator; let drain overnight. 4. Remove weights and plate; pull back cheesecloth from base. Carefully invert mold onto a serving plate and remove paskha; remove cheesecloth. Decorate with dried fruits; serve.

INDIVIDUAL LEMONCOCONUT CAKES Active Time: 45 min. Total Time: 2 hr. 10 min. Makes: 12 We adapted this recipe from Mamma Agata’s Hidden Treasure Cooking School, on Italy’s Amalfi Coast, and her cookbook, Simple and Genuine. 1 stick unsalted butter, room temperature, plus more for pan 1⅓ cups Italian-style “00” flour (available at kingarthurflour .com), plus more for pan 1½ teaspoons baking powder Pinch of coarse salt

¾ cup plus 2 tablespoons granulated sugar Zest and juice of 1 large lemon, plus ¼ cup fresh juice (from 1 to 2 more lemons)

121 Recipes

2 large eggs, room temperature

¼ cup coconut cream (from a 5-ounce can) 2 cups confectioners’ sugar Sweetened whipped cream, for serving

½ cup sweetened shredded coconut, toasted, for serving

1. Preheat oven to 325°. Butter a 12-cup muffin tin; dust with flour, tapping out excess. Sift together flour, baking powder, and salt in a bowl. 2. With a mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and fluffy, 2 minutes. Add ¾ cup granulated sugar and lemon zest; beat until light and fluffy, 5 minutes. Add eggs, one at a

time, beating well and scraping down sides after each addition. Reduce speed to low; add flour mixture in 2 batches, alternating with coconut cream, beating until just combined. 3. Divide batter evenly among cups (a scant ¼ cup each); tap on counter and smooth tops with an offset spatula. Bake, rotating halfway through, until cakes are golden brown and a tester inserted in middles comes out clean, 20 to 25 minutes. 4. Meanwhile, combine ¼ cup lemon juice, remaining 2 tablespoons granulated sugar, and ¼ cup water in a small bowl. Stir until sugar is dissolved. 5. Transfer cakes in pan to a wire rack; let cool 30 minutes. Loosen edges with offset

Rise and Shine

spatula; turn cakes out onto rack. Let cool completely. As they cool, gradually brush lemon syrup over cakes, letting it be absorbed before brushing more. 6. Whisk together confectioners’ sugar and 3 tablespoons lemon juice until smooth and pourable. (If consistency is too thick, gradually add remaining 1 tablespoon lemon juice.) 7. Dip bottoms of cakes in glaze. Return to rack until set, about 10 minutes. 8. Top cake with whipped cream; garnish with coconut just before serving.

PAGE 88

RI S E

SH I N E

After a long winter, we want to wake up to colorful, cheerful food, and these recipes get us off to a great start. They range from hearty weekend fare— including red flannel hash, a one-pan Danish, and a quiche that embodies the warmth of the sun—to inventive smoothie bowls and breakfast sandwiches for any day of the week. Oh, what a beautiful morning, indeed.

RAINBOW-CHARD QUICHE Active Time: 45 min. Total Time: 2 hr. Serves: 8 To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work. 1 stick unsalted butter 1 small onion, chopped (1 cup)

122 HOW-TO HANDBOOK

1 bunch rainbow Swiss chard (14 ounces), leaves coarsely chopped, stems cut into 1-inch pieces Coarse salt and freshly ground pepper

GOLDEN WAFFLES WITH TROPICAL FRUITS Active Time: 30 min. Total Time: 50 min. Makes: 4 waffles DATE BUTTER

12 phyllo sheets, thawed, each trimmed to an 11-inch square 10 large eggs, room temperature 1¼ cups whole milk

¾ cup heavy cream 1 tablespoon Dijon mustard

¼ teaspoon freshly grated nutmeg ½ cup sour cream 3 tablespoons harissa (available at kalustyans.com)

1. Preheat oven to 350°. Melt 1 tablespoon butter in a large skillet over medium. Add onion and chard leaves; season with salt and pepper. Cook, stirring occasionally, until chard wilts and becomes tender, 6 to 8 minutes. Transfer to a plate; let cool completely. Meanwhile, blanch chard stems in a pot of generously salted water until crisp-tender and more vibrant in color, 1 to 2 minutes. Drain; transfer to another plate and let cool completely. 2. Melt remaining 7 tablespoons butter in a saucepan. Brush a 10inch deep-dish pie plate or straightsided skillet with melted butter. Place 1 sheet of phyllo in pie plate; brush with more butter. Continue layering phyllo in overlapping concentric circles, brushing each layer with more butter. Transfer pie plate to rimmed baking sheet. 3. Whisk eggs in a large bowl. Whisk in milk, cream, and Dijon; season with salt and pepper. Spread chard-leaves mixture in phyllo crust; pour egg mixture over. Sprinkle nutmeg over top. 4. Bake until eggs begin to set at edges, about 25 minutes. Scatter chard stems evenly over top. Continue baking until eggs are set in center and puffed slightly and phyllo is golden brown, 40 to 50 minutes more. Let cool on a wire rack 15 minutes. Stir together sour cream and harissa; serve with quiche.

1 stick unsalted butter, room temperature 1 cup coarsely chopped pitted dates WAFFLES

1½ cups all-purpose flour 1 cup coarse-ground semolina flour

¼ cup granulated sugar

toss between your hands several times to release steam and help retain crispness, then transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225° oven until ready to serve. Repeat coating iron with more cooking spray between batches. 4. Serve, with date butter, fruit, pistachios, and syrup.

LEMON–POPPY SEED CLOUD PANCAKES Active/Total Time: 40 min. Makes: Twelve 4½ -inch pancakes

2½ teaspoons baking powder

2 cups all-purpose flour

½ teaspoon baking soda

2 teaspoons baking powder

¾ teaspoon coarse salt 1¾ cup whole milk, room temperature

⅓ cup sour cream, room temperature 1 stick unsalted butter, melted 2 large eggs, room temperature 1 teaspoon pure vanilla extract Vegetable-oil cooking spray Sliced kiwifruits and citrus fruits, chopped pistachios, and pure maple syrup, for serving

1. Date butter: Pulse butter and dates in a food processor, scraping down sides a few times, until smooth and combined. Date butter can be made up to a week ahead and stored in refrigerator; bring to room temperature before using. 2. Waffles: Whisk together flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together milk, sour cream, butter, eggs, and vanilla. Whisk milk mixture into flour mixture just to combine (do not overmix). 3. Preheat a waffle iron. Coat with a thin layer of cooking spray. Pour 1¼ cups batter per waffle into center of iron, allowing it to spread almost to edges. Close lid and cook until golden brown and crisp, 6 to 7 minutes. Remove from iron and quickly

½ teaspoon baking soda 3 tablespoons poppy seeds

¾ teaspoon coarse salt 1 tablespoon finely grated lemon zest, plus 3 tablespoons juice 1⅓ cups buttermilk, room temperature 2 large eggs, separated, plus 4 egg whites, room temperature 3 tablespoons unsalted butter, melted, plus more for serving

½ teaspoon pure vanilla extract 2 tablespoons cane syrup, such as Lyle’s Golden, plus more for serving Vegetable-oil cooking spray Ricotta and fresh blueberries, for serving

3. Preheat a griddle or large nonstick skillet over medium; coat with a thin layer of cooking spray. Spoon ⅓ cup batter per pancake onto griddle. Cook, undisturbed, until bubbles appear on top and edges are set, 2 to 3 minutes. Flip and cook until puffed and golden, about 2 minutes more. Transfer to a wire rack set in a rimmed baking sheet; keep warm in a 225° oven until ready to serve. 4. Serve, with butter, ricotta, blueberries, and more syrup.

RED FLANNEL HASH WITH EGGS Active Time: 35 min. Total Time: 1 hr. 20 min. Serves: 6 1 pound Yukon Gold potatoes (3 medium), cut into 1-inch pieces 1 pound sweet potatoes (2 medium), peeled and cut into 1-inch pieces 1 pound red beets (4 medium), peeled and cut into 1-inch pieces

¼ cup extra-virgin olive oil 1 medium onion, thinly sliced 4 tablespoons unsalted butter, room temperature, plus more for toast 2 cloves garlic, minced Coarse salt and freshly ground pepper 8 ounces sliced pastrami, torn into bite-size pieces 6 large eggs, room temperature

1. Combine flour, baking powder, baking soda, poppy seeds, salt, and lemon zest in a large bowl. In a separate bowl, whisk together buttermilk, lemon juice, egg yolks, butter, vanilla, and syrup. Whisk buttermilk mixture into flour mixture until just combined (do not overmix). 2. Beat egg whites with a mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites (do not overmix; streaks of whites should be visible).

2 cups peeled and julienned or coarsely grated carrots (from about 5)

½ cup packed fresh flat-leaf parsley leaves

½ cup packed coarsely chopped fresh dill 1 tablespoon cider vinegar Rye bread, toasted, for serving

1. Preheat oven to 400°. Steam potatoes and beets in a steamer basket set over a pot of simmering water, covered, until easily pierced with the tip of a knife, 12 to 15 minutes; drain. 2. Heat a large ovenproof skillet over medium-high. Swirl in oil.

123 Recipes

Cook onion, stirring occasionally, until translucent, 3 to 4 minutes. Stir in butter until melted. Stir in garlic, potatoes, and beets until evenly coated; season with salt and pepper. Mash some potatoes against side of pan with the back of a spoon. Stir in pastrami and press mixture into bottom of skillet. 3. Transfer hash to oven; roast until top is crisp in places, 20 to 25 minutes. Make 6 wells in hash with the back of a spoon. Crack 1 egg into each well. Return to oven; cook until whites are just set but yolks are still runny, 6 to 8 minutes. Meanwhile, toss carrots, parsley, dill, and vinegar in a bowl; season with salt. Serve with salad, toast, and butter.

MIXED BERRY, ALMOND, AND CHIA-SEED SMOOTHIE BOWL Active/Total Time: 5 min. Serves: 2 2 cups frozen mixed berries (9 ounces), plus fresh berries, for serving 1 cup almond milk, chilled 4 teaspoons chia seeds, plus more for serving 2 tablespoons agave syrup or honey

¼ teaspoon ground cinnamon Coarse salt

Purée frozen berries, milk, chia seeds, agave, cinnamon, and a pinch of salt in a blender until smooth. Serve, topped with more chia seeds and fresh berries. AVOCADO, CUCUMBER, AND APPLE SMOOTHIE BOWL Active/Total Time: 10 min. Serves: 2 1 Granny Smith apple, cored and coarsely chopped 1½ mini cucumbers, sliced, plus more slices for serving

⅔ cup chopped fennel 1 avocado, pitted and sliced 2 teaspoons minced peeled fresh ginger (from a ½ -inch piece)

½ cup ice ½ cup cold water Coarse salt Toasted pepitas, for serving

124 HOW-TO HANDBOOK

Purée apple, cucumbers, fennel, half of avocado slices, ginger, ice, water, and ¼ teaspoon salt in a blender until smooth. Serve, topped with more cucumber, remaining avocado, and pepitas.

QUINOA GRANOLA Active Time: 15 min. Total Time: 1 hr. Makes: About 4 cups 2 cups old-fashioned rolled oats

¾ cup red or white quinoa OAT, COCONUT, AND BANANA SMOOTHIE BOWL

½ cup raw hulled sunflower

Active/Total Time: 5 min. Serves: 2

¼ teaspoon ground cinnamon

⅔ cup old-fashioned rolled oats ⅔ cup low-fat Greek yogurt 1 large banana, sliced and frozen, plus sliced fresh banana, for serving

½ cup coconut water, chilled ½ vanilla bean, seeds scraped, pod reserved for another use Coarse salt Toasted flaked coconut and pure maple syrup, for serving

Purée oats, yogurt, frozen banana, coconut water, vanilla seeds, and a pinch of salt in a blender until smooth. Serve, topped with fresh banana, coconut, and a drizzle of syrup. MANGO, TANGERINE, AND YOGURT SMOOTHIE BOWL Active/Total Time: 10 min. Serves: 2 2 cups coarsely chopped frozen mango, plus chopped fresh mango, for serving

⅔ cup freshly squeezed tangerine juice, plus segments for serving

⅔ cup low-fat Greek yogurt Pinch of ground cardamom Coarse salt Quinoa Granola (recipe follows), for serving

Combine frozen mango, tangerine juice, yogurt, cardamom, and a pinch of salt in a blender. Purée until smooth. Serve, topped with fresh mango, tangerine segments, and granola.

seeds

Coarse salt 3 tablespoons honey 3 tablespoons packed lightbrown sugar 3 tablespoons virgin unrefined coconut oil, melted

1. Preheat oven to 325°. Combine oats, quinoa, sunflower seeds, cinnamon, and ¼ teaspoon salt in a large bowl. Heat honey, sugar, and oil in a small saucepan over medium, stirring, just until sugar is dissolved (do not let boil). Pour over oat mixture, stirring until evenly coated. Transfer to a parchment-lined rimmed baking sheet; spread into a thin layer. 2. Bake, stirring once halfway through, until dry, golden, and nutty, 25 to 30 minutes. Let cool completely on baking sheet (granola will clump and become crisp as it cools). Break into bite-size pieces. Granola can be stored in an airtight container up to 2 weeks.

FRIED-EGG SANDWICH WITH BRUSSELS SPROUTS AND PANCETTA Active/Total Time: 20 min. Serves: 2 1 tablespoon extra-virgin olive oil 3 ounces pancetta, cut into narrow strips 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise Coarse salt and freshly ground pepper 2 large eggs Dijon mustard, for spreading 2 ciabatta rolls, split and toasted

1. Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high. Add pancetta and cook, stirring occasionally, until beginning to brown and render fat, 2 to 3 minutes. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until sprouts are crisp-tender, about 5 minutes. Transfer to a plate; cover to keep warm. 2. Reduce heat to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes. 3. Spread Dijon onto split sides of rolls. Divide sprouts and pancetta evenly between bottom halves of rolls. Top with eggs.

FRIED-EGG BREAKFAST BLT WITH WATERCRESS Active/Total Time: 20 min. Serves: 2 1 teaspoon extra-virgin olive oil, plus more, if needed 4 slices Canadian bacon 2 large eggs Coarse salt and freshly ground pepper Mayonnaise, for spreading 4 slices brioche or white Pullman bread, lightly toasted 2 Campari tomatoes, thinly sliced 1 cup packed watercress sprigs, tough stems removed

1. Heat oil in a large cast-iron or nonstick skillet over mediumhigh. Add bacon in a single layer and cook, flipping once, until warmed through, 2 to 3 minutes. Transfer to a plate; cover to keep warm.

FRIED-EGG SANDWICH WITH CHORIZO AND POBLANO Active/Total Time: 25 min. Serves: 2

⅓ cup Mexican crema or sour cream 1 tablespoon minced chipotle in adobo 2 teaspoons safflower oil, plus more, if needed 4 ounces fresh chorizo, removed from casing 1 poblano chile, cored, seeded, and cut into ¼ -inch rounds (1 cup)

½ white onion, sliced into ¼ -inch rounds (1 cup) Coarse salt and freshly ground pepper 2 large eggs 2 sesame rolls, preferably brioche, split

½ avocado, pitted and thinly sliced Fresh mint leaves, for serving

1. Stir together crema and chipotle. Heat 1 teaspoon oil in a large cast-iron or nonstick skillet over medium. Add chorizo and cook, stirring occasionally and breaking up into bite-size pieces, until just cooked through and browned in places, 4 to 5 minutes. Transfer to a plate, leaving fat in pan; cover to keep warm. 2. Return skillet to medium. Add poblano and onion; season with salt. Cook, stirring occasionally, until golden brown in places and beginning to soften, 7 to 8 minutes (add a bit more oil if necessary). Transfer to plate; cover.

2. Return skillet to medium-high (add more oil if necessary). Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.

3. Wipe skillet clean and return to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.

3. Spread mayonnaise onto bread; divide bacon and tomatoes between slices. Season tomatoes with salt and pepper. Top with watercress, eggs, and remaining bread slices.

4. Meanwhile, spread chipotle crema onto rolls’ split sides. Divide chorizo, poblano, and onion between rolls’ bottom halves. Top with eggs, avocado, and mint.

125 Recipes

RED-JAM AND CHEESE DANISH Active Time: 50 min. Total Time: 4 hr. 15 min. Serves: 12 The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about two hours in the baking dish to come to room temperature and double in bulk before baking. DANISH

¾ cup whole milk ⅓ cup granulated sugar 1 stick unsalted butter, cut into pieces, plus more, room temperature, for bowl and dish 1¼ teaspoons coarse salt 1 envelope (2¼ teaspoons) active dry yeast 2 large eggs, room temperature, plus 1 large egg white (reserved from filling), lightly beaten, for brushing

is dissolved; transfer to a large heatproof bowl. Let stand until warm to the touch (110°), 2 to 3 minutes. Whisk in yeast, then eggs and vanilla. Add flour and stir until a sticky dough forms. Knead on a floured surface, dusting hands and surface with flour as needed, until smooth and elastic but still slightly tacky, 2 to 3 minutes. Form into a ball. Transfer to a large buttered bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour. 2. Punch down dough. Press evenly into bottom of a buttered 9-by-13-inch baking dish. Press dough up edges of dish to make a ½ -inch-high, ½ -inch-wide

border. Working lengthwise down center of dish, pinch up dough to create a ½ -inch-high, ½ -inch-wide wall, forming two separate channels of dough. Cover; let rise until doubled in bulk, about 45 minutes. 3. Filling: Meanwhile, beat cream cheese in a bowl on medium-high speed until smooth. Add sugar, beating until light and fluffy. Add flour, egg yolk, zest and juice, and salt, beating until combined. 4. Crumble topping: Combine flour, cornmeal, brown sugar, cinnamon, and salt in a bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour

remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes. 5. Preheat oven to 350°. Divide filling evenly between two channels of dough. Spread to edges with a spatula, then spread jam over cheese mixture. Brush border and center wall with egg white. Break topping into bite-size pieces; sprinkle over top. Bake until puffed and golden and topping is crisp, about 25 minutes. Let cool completely in baking dish on wire rack, about 1 hour. 6. Glaze: Whisk together sugar and lemon juice until smooth. Drizzle evenly over top of Danish. Let stand until glaze is set, about 10 minutes.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months December/January and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing ofices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 500370508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that ofer products and services we believe you may enjoy. If you would prefer not to receive these ofers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

½ teaspoon pure vanilla extract 3½ cups all-purpose flour, plus more for dusting FILLING

T H E

6 ounces cream cheese, room temperature 3 tablespoons granulated sugar 2 tablespoons all-purpose flour

M A R K E T P L A C E

1 large egg yolk (white reserved for Danish) 1 teaspoon finely grated lemon zest, plus 2 teaspoons juice

¼ teaspoon coarse salt ¾ cup strawberry or raspberry jam (or a combination) CRUMBLE TOPPING

2 tablespoons all-purpose flour

¼ cup stone-ground cornmeal 2 tablespoons packed lightbrown sugar

¼ teaspoon ground cinnamon Pinch of coarse salt 2 tablespoons cold unsalted butter, cut into pieces GLAZE

½ cup confectioners’ sugar 2 teaspoons fresh lemon juice

1. Danish: Heat milk, sugar, butter, and salt in a saucepan over medium, stirring occasionally, just until butter is melted and sugar

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