Martha - September 2016 by Lawrence Ambrocio

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

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

Place final fall bulb order for dafodils, tulips, and crocuses

Groom horses and donkeys

Cousin Connie’s and nephew Morgan’s birthdays

Weight training

Prep for holiday barbecue with family and friends

LABOR DAY

Weed flower beds

Refill bird feeders

New York Fashion Week begins

Harvest and preserve tomatoes (for tips, see page 15)

Go for a horseback ride

Host barbecue

Cardio and core

Weight training

Yoga

Take long walk

Bring fresh eggs to the of ice

Air out down comforters and pillows; vacuum and rotate mattresses

Arrange for chimney to be swept and inspected

Plant beardediris rhizomes from Rainbow Iris Farm (see page 34)

Start overnight Irish oatmeal for grandchildren Jude and Truman

Host Friends of Acadia Centennial Carriage Drive lobster bake at Skylands

Cardio and core

Weight training

Yoga

Rake first of fall leaves

Brother-in-law Randy’s birthday

Take dogs for early-morning walk

Clean moldings and baseboards at Bedford

FIRST DAY OF AUTUMN

Cut the last hayfields

Organize closets; switch out summer for winter clothes

Bake muf ins (for ideas, see page 88)

Bake a cake

Weight training

Yoga

Makeup artist Daisy Schwartzberg’s birthday

Service beehives

Alexis’s birthday Dinner with Alexis and the grandchildren

Cardio and core

Weight training

Sow spinach, collards, and lettuces

Harvest apples; make pie, applesauce, and cider

Winterize Skylands terrace Weight training

Yoga

Cardio and core

“Soaking steel-cut oats overnight shaves time off of cooking oatmeal in the morning,” says Martha. “I love to make a batch for my grandchildren when they’re visiting to give them a healthy start to their day.” MARTHA’S OVERNIGHT IRISH OATMEAL

In a saucepan, combine 1 cup steel-cut oats, ¼ cup each golden raisins and currants, and 4 cups cold water; let sit overnight, covered. In the morning, uncover and bring to a boil, then reduce heat to low and simmer, stirring occasionally, until oats are tender, 7 to 10 minutes. Serve hot, with a splash of skim milk.

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L E N N A R T W EI B U L L

S E P T E M B E R 2 016

100

106

114

BEYOND THE GARDEN GATE

ROOMS FOR IMPROVEMENT

VEGETABLE LOVE

LIGHTING THE WAY

An enchanting garden in the Catskills blooms abundantly come September.

Stylish and simple ways to reinvent the overlooked spots in your home.

Our newest book teaches you how to take advantage of vegetables year-round, from earthy roots to leaves.

A Portland, Oregon, native is illuminating the lighting-design world with her modernist fixtures.

88 MUFFINS REMIXED

Nine delicious twists on your favorites—from the sweet to the savory—that you can whip up any day of the week.

Boiled eggs get baked in a savory muffin with sausage and Asiago.

6 S E P T E M B E R 2 016

15 FROM MARTHA

You Say Tomato…

Martha teaches how to preserve summer’s tomatoes. 16

The Essential: Workbag Top options you’ll use for years. 36

GOOD THINGS

Instant art, office supplies, sweet snacks, and two ways to capture vacations.

Beauty

Better Skin, Distilled: Improve your complexion, from tone to texture. 44

Make & Take

Counter Intelligence

Power Lunches: Delicious portable meals. 78

Navigate the latest in customized cosmetics and hardworking hair care. 48

Sweets

All Grown Up: Your childhood PB&J gets a creamy cheesecake upgrade. 84

Editors’ Picks

All Set: Elevate your everyday dinner table. 50 Field Notes

The Wild and Wonderful: The Common Ground Country Fair in Unity, Maine. 54

IN EVERY ISSUE

Martha’s Month 2 Editor’s Letter 8

Health 24

29 GOOD LIVING

The Well-Kept Home

Work the Room: Ten ways to transform your office. 29 American Made

Early Bloomer: An Iowa flower farmer champions irises. 34

The Secrets of Healthy People: Seven habits that will help you look and feel your best. 58 Ask Martha

How to propagate succulents, make vegan chocolate frosting, and more. 62 Pets

Decoding Dog-Speak: Learn what Fido is really saying. 68

Out & About 10 The Handbook 123

Collecting 132

EVERYDAY FOOD

On the Cover

Perfecting the…

Cut the clutter and create a functional, inspiring home office with simple organizational tricks, like hand-stenciled file holders and a wire wall grid. (For more ideas, see page 29.) Photograph by Kate Mathis. Styling by Lorna Aragon.

Roast Chicken: Our insider’s guide to mastering a classic. 71 What’s for Dinner?

Speedy Suppers: Fall options that go from pan to plate in 20 minutes—or less. 76

J O H N K ER N I C K (M A RT H A ); A A RO N DY ER ( A PPL E ); B RYA N GA R D N ER (FL AT WA R E , S H R I M P); J O H N D O L A N (S H EEP)

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8 E D I T O R’ S L E T T E R

MY SCHOOL DAYS may be decades behind me, but September still feels like the unofficial start of a new year. It’s a time when the hottest days of summer slip past us, the air turns crisp and the light softens, and the energy of a new season begins. To help you ready yourself and your home for fall, this issue is brimming with creative ways to revamp any room, reclaim those underutilized spaces, reimagine your menus, and much more. You’ll also notice an old friend is back: Everyday Food, our popular video series based on the beloved digest magazine, is coming into the Living fold to bring you easy and delicious ideas for every meal. We’re also introducing a new style column, called The Essential. Let all the fashion magazines tell you about the trends of the moment—our aim is simply to help you find those high-quality items (this month, a workbag) that you actually need—and will love and use for years to come. Enjoy the issue, and happy September!

Elizabeth Graves Editor in Chief

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

106 Martha’s 87th (!) cookbook debuts this month. Her breathtaking new volume on vegetables is as gorgeous as it is useful.

29 There are great tips in this story for elevating your of ice—like these DIY hanging folders— and who knew printers had gotten so chic? I love the gold option.

I found my new workbag. Shinola, the Detroit-based company we honored with a Martha Stewart American Made award three years ago, is now crafting beautiful leather goods.

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

On weeknights, I’ll call on all our 20-minute (or less) dinners in “Speedy Suppers” (page 76), and set the table with these cheerful napkins from “All Set.”

88 Come Sunday mornings, I can’t wait to make a batch of these with my son, James, who adores muf ins. Each recipe—from the sweet to the savory— is filled with healthy and surprising ingredients (the one on page 90 is especially brilliant).

LI Z BA N FI EL D (P O RT R AIT ); K AT E M AT H I S (FO L D ERS); C O U RT ESY O F S H I N O L A (BAG); L EN N A RT W EI B U L L (M U FFI N S); B RYA N GA R D N ER ( TOW EL S); N G O C M I N H N G O (C O O K B O O K )

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Out & About Where to go, what to see, and how to revel in September.

WHY NOT GO BALLOONING

Watch these vibrant orbs ascend into the sky. Better yet, hop into one for a ride. The first-ever “passengers” were a rooster, a duck, and a sheep, to demonstrate hot-air balloons’ safety in 1783. (Don’t worry—they all landed safely!) Three ways to catch air across the country: ColorFest Weekend September 16–18 Enjoy great wine and microbrews and listen to live music, all while observing a rainbow of hot-air balloons.

IN OUR FEED

Pagosa Springs, Colorado; visit pagosasprings.com

@theobject enthusiast

@marthastewart

Adirondack Balloon Festival September 22–25 For four days, watch as up to 100 hot-air balloons take of against a backdrop of the Adirondack Mountains. (Organizers can help you connect with pilots to schedule a ride.) Celebrating its 40th year, this nonprofit festival also has a crafts fair and a photo contest.

Queensbury, New York; adirondack balloonfest.org Plano Balloon Festival September 23–25 This fun-packed Texas festival brings together 45 balloons, skydivers, live music, fireworks, food, and a half-marathon.

Plano, Texas; plano balloonfest.org

AMERICAN TREASURE NAUMKEAG

For almost three decades, the pioneering American landscape architect Fletcher Steele worked closely with owner Mabel Choate to create the modernist masterpiece at Naumkeag. The celebrated Berkshiresarea garden has just completed a detailed three-year multiphase restoration that returns it to its former glory. “All of Steele’s activity, designing, originality, and incredible degree of inventiveness is captured here as in no other commission from his long and illustrious career,” says curator Mark Wilson of the Trustees of the Reservation. Spend an afternoon at the national historic landmark: Tour the 44-room Beaux-Arts house, take in the views beneath the great oak tree, and stroll down Steele’s famous Blue Steps. Naumkeag, Stockbridge, Massachusetts

thetrustees.org

C O U RT E SY O F E M I LY R E I N H A R DT (I N STAG R A M); J U L I A N A S O H N (GA R D EN S)

It’s easy to see from her Instagram feed how ceramist Emily Reinhardt is inspired by her life in Kansas City, Missouri. Images of abundant flower bouquets, a deco-pink front door, and uncut gemstones inform the details of her earthy, whimsical ceramics. Follow her process as she posts pictures of her work in varying stages of completion— from clay on her pottery wheel to the hand-painted finished product. Her pieces are available for sale online at theobject enthusiast.com.

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MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

SVP, GROUP PUBLISHER Christine Guilfoyle

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Dana Bowen

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

EDITORIAL & DIGITAL

ART

ADVERTISING SALES

Copy Chief/Articles Editor Myles McDonnell Garden & Features Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editor Brooke Porter Katz Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan

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

New York

Deputy Digital Editor Angela Law Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim

FOOD & ENTERTAINING Editorial Director Sarah Carey Editor Shira Bocar Senior Editor Greg Lofts Associate Editors Laura Rege, Lauryn Tyrell Recipe Tester Lindsay Strand

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

PHOTO Director Dawn Sinkowski Associate Editor Joanna T. Garcia Senior Photographer Bryan Gardner Photo Rights & Archive Director Alison Vanek Devine

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

West Coast Sales Directors Bianca Haley (Los Angeles) Kelly McCoy (San Francisco)

Detroit

PRODUCTION

Director, Strategic Solutions Karen Barnhart

Senior Image Quality Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp

Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole

Direct Media

CONTRIBUTORS

INTEGRATED MARKETING

Kate Berry, Rebecca Dolgin, Thomas Joseph, Amrita Marino, Ryan McCallister, Hannah Milman, Alexis Stewart, Jennifer Tung

Executive Director Marketing Vanessa Goldberg-Drossman Brand Director Emily Payton Creative Director Lisa Kim Associate Director Marketing Lindsey Cox Senior Sales Development Manager Olivia Spadafore Associate Sales Development Manager Jennifer Fass

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Yehuda Shmidman Chief Financial Officer Gary Klein General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVP, Corporate Development Noah Gelbart SVP, Books Editorial Director Ellen Morrissey SVP, Brand Development Ruth Feldman

PRINTED IN THE USA

Sales Director Consumer Goods Lizzie Meier Utt Sales Director Home Michelle O’Connor Sales Director Susan Schwartzman Account Manager Taylor Theiss Ad Sales Coordinators Casey Brundage, Megan Irving

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Ron Clingman Advertising Business Manager Michael Mosso

MEREDITH NATIONAL MEDIA GROUP President Tom Harty Executive Vice Presidents President Parents Network Carey Witmer President Women’s Lifestyle Thomas Witschi President Meredith Digital Jon Werther Chief Marketing Officer Nancy Weber Chief Revenue Officer Michael Brownstein General Manager Doug Olson

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 Direct Media Patti Follo Brand Licensing Elise Contarsy Communications Patrick Taylor Human Resources Dina Nathanson Strategic Sourcing Newsstand Production Chuck Howell Chief Strategy Officer Kim Martin Creative Content Leader Dana Points

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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F ROM MART HA Teach and Inspire

Clementine Pink Brandywine

Noire Russe Marbonne

Beefsteak Stone Ridge Yellow Pear

Indigo Rose Black Cherry

Big Boy

Amish Paste Rosita

Valencia Beefmaster

Sun Gold Early Girl

Better Boy

You Say Tomato… And Martha says tomatoes—lots of them. She grows dozens of varieties—from trusted heirlooms to exciting new cultivars—in shades of red, yellow, orange, and even indigo. Here, she shares her favorites and tips for making this delectable summer fruit last long after the growing season. PHOTOGRAPHS BY JOHN KERNICK

Tomatoes F ROM MART HA

Four Ways to Preserve To get the most out of all the varieties she grows, Martha preserves tomatoes for use throughout the year. Here are four basic methods.

OVEN-DRIED TOMATOES

Active Time: 10 min. Total Time: 4 hr. 45 min. Makes: 2 quarts (about 30 slices) These add depth of flavor to any recipe. Use them straight from the freezer on pizzas and focaccias with your favorite cheese, or work them into pasta recipes. 6 large beefsteak or heirloom tomatoes (about 3½ pounds), such as Pink Brandywine, Marbonne, or Beefmaster, cut crosswise into ½ -inch slices

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 10 thyme sprigs

EORGE AND IRA Gershwin’s 1937 song “Let’s Call the Whole Thing Off” gets one thing right: “You like tomato and I like tomahto.” One of the most loved, used, and grown fruits, the tomato is also one of the most versatile. It can be consumed raw—right off the vine—or chopped and sliced in myriad salads. It can be dried, oven-roasted, baked into tarts, puréed into soups, milled into sauces, squeezed into juice, cooked into ketchup, or sweetened into jam. And it can also be frozen and canned to be enjoyed months later. I learned about tomatoes and the art of growing them from my father. A backyard gardener, Dad grew an inordinate number of tomato plants on his fifth of an acre. And he somehow managed to grow impeccable, blemish-free two-to-four-pound tomatoes in his fertile garden. His favorite variety was Big Boy, a hybrid Burpee introduced in 1949. Today, in my garden, I also grow almost too many plants, experimenting with new hybrids, old standbys, and many heirlooms. I’m always searching for that perfect, amazing, juicy, edible, usable fruit that the Italians so aptly named pomodoro—or “apple of gold.” Like my dad, I too grow Big Boy, and also Better Boy, Early Girl, Beefsteak, Pink Brandywine, Green Zebra, Roma VF, and Mortgage Lifter, as well as several smaller cherry- and pear-shaped types. For the effort growing tomatoes requires, the rewards are, in my mind, stupendous! Just take a cellar of coarse sea salt with you at harvest time. Pick a few of your very best. Sit down (the ground will do), sprinkle them with salt, take a bite, and enjoy the fruit of the gods!

1. Preheat oven to 250° with racks in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets with wire racks. Divide tomato slices evenly between racks. Drizzle both sides with oil. Season with salt and pepper; scatter thyme over top.

2. Bake, rotating sheets halfway through, until tomatoes are dry (but not crisp) and wrinkled, about 3½ hours. Let cool completely. 3. Transfer tomatoes to a parchmentlined rimmed baking sheet; freeze until firm. Stack in airtight containers and freeze up to 1 year.

M A RC U S N I L S S O N ( TO M ATO ES)

Harvest Time Tomatoes are ready to be picked when they yield to the slightest tug. To make sure the ripe fruit doesn’t get bruised or damaged in transport, carefully place the tomatoes on rimmed baking sheets instead of stacking them.

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Tomatoes F ROM MART HA

TOMATO PURÉE

Milling tomatoes makes a versatile base for soups, stews, and sauces, like Martha’s simple marinara (for the recipe, visit marthastewart.com/marthas-marinara). Freeze the purée and you’ll be able to use it for up to a year.

Blanche Prepare an ice bath. Bring a pot of water to a boil. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds.Transfer tomatoes to ice bath.

Peel When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.

Seed Quarter tomatoes lengthwise and scrape out seeds with your fingers or a spoon. Reserve seeds and juice for tomato water (see recipe, right).

Mill Pass tomatoes through a food mill fitted with a fine disk, removing pulp as it accumulates. Stir in kosher salt to taste. Portion into jars, leaving ½ inch of headspace, and freeze.

3 TOMATO WATER When milling tomatoes (see recipe, left) don’t discard the pulp and seeds— instead, save them to make tomato water. Packed with concentrated flavor, tomato water captures the essence of this summer fruit, giving dishes from cocktails to soups a sweet boost. Add a splash to a martini for a refreshing twist on the classic. Or freeze it into ice cubes to enhance a Bloody Mary. Pour in a few spoonfuls to perk up a salad dressing or gazpacho. To make it, line a finemesh strainer with cheesecloth, and set it over a bowl or a large liquid measure. Add tomato pulp and refrigerate for at least 8 hours and up to 1 day. (Tip: For clear liquid, don’t stir the pulp.) Tomato water will keep for three days in the refrigerator, or it can be frozen and used throughout the year.

TOMATO CONFIT

Active Time: 20 min. Total Time: 2 hr. 20 min. Makes: About 2½ quarts Slow-cooking tomatoes in oil, garlic, and herbs intensifies their natural flavor and perfumes them with aromatics. Try varieties like Early Girl, Noire Russe, and Better Boy. 12 ripe medium vine-ripened or heirloom tomatoes, washed and cored (about 3½ pounds) 3 basil sprigs 4 cloves garlic, thinly sliced lengthwise (3 tablespoons) Kosher salt

½ cup extra-virgin olive oil 1. Preheat oven to 350°. Bring a large pot of water to a boil over medium-high. Prepare an ice bath. 2. Score a shallow X in the bottom of each tomato with a knife, then place in boiling water for about 10 seconds. With a slotted spoon, transfer tomatoes immediately to ice bath. When cool, remove and peel tomatoes by gripping the skin between your thumb and the flat part of a knife blade, starting at the scored X.

3. Combine tomatoes (coredsides down), basil, and garlic in a shallow baking dish. Sprinkle generously with salt; drizzle with oil. Bake until tender, about 50 minutes. Let cool completely. 4. Transfer tomatoes with their juices to quart-size glass jars, leaving ½ inch of headspace. Freeze until ready to use, up to 1 year.

PH OTO G R A PH S BY M A RC U S N I L S S O N; I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

GOOD T H INGS Fresh Ideas to Elevate the Everyday

DIY DÉCOR

INSTANT ART Scarves may not be the easiest accessory to pull off, but as graphic visuals in the home, they’re a no-brainer. Whatever style you love—Liberty prints; iconic Hermès designers; or retro, like these midcentury ones by Vera Neumann—simply frame and hang them individually or grouped by color or pattern (three behind a sofa looks nice). Then switch scarves with the seasons, or whenever you want to refresh your walls. THE DETAILS: HighlandHardware acrylic frame kit, from $73, highlandhardware.etsy.com.

PRO P ST Y LI N G BY SA R A H VAS I L ; FO R S I M I L A R V ER A N EU M A N N S CA RV ES, G O TO C O L L ECT EDA N D C O M PA N Y. E T SY.C O M

PHOTOGRAPHS BY AARON DYER TEXT BY ELENI N. GAGE

Iron your scarves before framing them, and leave a twoor three-inch border around them for an artful mat effect.

September GOOD T H I NG S

PERSONALIZE IT

Work Wonders You graduated more than a few years ago, but who’s counting? Don’t miss out on the best part of the back-to-school season: buying pristine supplies and customizing them so everyone knows that awesome notebook is, in fact, yours. Here are four easy, creative ways to spruce up the tools of your trade, organize your desktop, and get that hopeful brand-newbinder feeling all over again.

SLEEK LABELS

PAINTED PENCILS

TAGGED TOOLS

BOUND BOOKS

Color-code notebooks with washi tape. Use different hues to indicate subjects (recipes, brilliant ideas), or write directly on the strips.

Marbleize them with two shades of craft paint and a technique that’s pre-K easy but AP-art impressive. (For the how-to, see page 123.)

If your stapler tends to walk away, borrow this art-student idea and paint matching icons that whisper, “Mine!” Use tape for clean lines.

To instantly identify notebooks on a shelf— and keep bindings sturdy for the long haul— run different tape designs along the spines.

Martha Stewart Crafts multisurface satin acrylic paint, in Lilac Cloud, $2.50 for 2 oz., michaels.com.

Recycled-paper binders, from $5 each, muji.us. MT Casa Moegi washi tape, $9, cutetape.com.

Muji recycled-paper notebooks, from $1.25 each, muji.us. MT masking tape, from $26 for pack of 10, cutetape.com.

General’s Cedar Pointe No. 2 pencils, $24 for 3 dozen, generalpencil.com.

September GOOD T H I NG S PROVISIONS

Two-Way Sweets These snacks will satisfy any craving, whether you want a nutritious nosh or an OTT indulgence.

APPLE STRATA Slice an apple into four layers and spread on cream cheese drizzled with honey and granola, almond butter, and cream cheese mixed with shredded cheddar. Stack and serve. Eat in layers.

BANANAS-FOSTER MILKSHAKE Dip the rim of a tall glass in caramel sauce; put in freezer. In a blender, combine 1½ cups vanilla ice cream, ⅓ cup whole milk, and ½ banana; pulse. Sprinkle other ½ banana with sugar; brulée with a torch. Pour caramel down two sides of frosted glass; add a scoop of coffee ice cream. Drizzle with more caramel; crumble 2 pretzels on top. Pour shake into glass, leaving some room; pipe whipped cream on top. Finish with more caramel, bruléed banana, and 2 pretzels dipped in caramel.

A loop of sturdy rope will work just as well as leather.

QUICK FIX

Paper Trail For anyone who feels like a hot mess (or family of them) when rushing out of the house, this to-do list, hung by the door, will restore some sanity. String a strip of leather through a roll of drawing paper, ducttape the ends together, and hang it from a hook. To anchor the paper, drill an aluminum angle an inch wider than the paper into the wall (the nice folks at the hardware store can cut the metal and make the holes on either end). Print copper hook, $7, cb2.com. Tandy Leather Latigo cowhide strip, 72" by ½", $20, tandyleather.com. Melissa and Doug paper roll, 12", $5, melissaand doug.com. Everbilt aluminum angle, ½" by 36" by 1⁄16", $2, homedepot.com.

The metal ledge holds a pen and makes it easy to evenly tear off used paper.

Tough & Lasting

WELLSTON IN SHARKEY GRAY PURESTYLE; SNOWCAP QUARTZ

COMING CLEAN For beautiful kitchens that are a breeze to care for, combine Martha’s easy-to-clean PureStyle™ cabinets with her durable quartz countertops. Together, they’re a match for any busy household.

PURESTYLE WIPES CLEAN EASILY

MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. VISIT HOMEDEPOT.COM/MSLKITCHENS TO VIEW OUR FULL CATALOG.

QUARTZ RESISTS STAINS AND SCRATCHES

September GOOD T H I NG S

To showcase a few trips at a time, use boxes of different sizes and stack them on a low table.

CLUTTER CONTROL

Worldly Possessions To corral all the ticket stubs, sand dollars, and souvenirs carefully collected from your last vacation, consider these two options: If you want to display your treasures, line the bottom of a shadow box with a map of the place you went and arrange items on top. If youâ&#x20AC;&#x2122;d rather stow them, wrap the map around the lid of an acid-free box. Either way, your mementos will be protected, organized by location, and easy to find on your next trip down memory lane. Glass shadow boxes, from $39 each, westelm.com. Lineco Museum Quality black drop-front boxes, from $22 each, aifriedman.com.

ONE IDEA, TWO WAYS

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GOOD L IVING Home, Garden, Beauty, Style, Health

2 THINK VERTICALLY To keep your desktop uncluttered, hang supplies and folders from hooks and clips on an easyaccess grid. Urban Outfitters wire wall grids, in Copper (4 shown), $59 each, urbanoutfitters.com. Lostine copper cups, $30 for small and $45 for large, lostine .com. Basketville Upscale Mail basket, $17, basketville.com.

1 LT THE SUN SHINE

WORK THE ROOM

Place your desk by a window and work in natural light, which has been linked to improved mood, alertness, and even metabolism. No window? Use LED bulbs that mimic daylight, and take frequent outdoor breaks.

Whether it’s your main digs or just a place to pay the bills, the home office is command central of most households. To make yours comfortable, beautiful, and as functional as possible, enlist these 10 easy tips—we guarantee your job satisfaction will soar.

Room & Board Rowan desk, in Cherry, $1,499, room andboard.com. CB2 Rouka office chair, $299, cb2.com. Gubi Bestlight table lamp, in Brass, $799, kaufmannmercantile.com.

PHOTOGRAPHS BY KATE MATHIS TEXT BY JENNIFER TUNG

The Well-Kept Home G O O D L I V I NG

Not ready to fully commit? Paint just one wall in a contrasting shade.

ST THE RIGHT TONE

A neutral space may be least distracting, but other hues might up your game. A University of Texas at Austin study found that office workers liked settings with aqua walls, and other research connects the color green with innovation and suggests that blue helps with creative tasks. Farrow & Ball paint, in Blue Ground, farrow-ball .com. Sherwin-Williams paint, in Relish, sherwinwilliams.com. Benjamin Moore paint, in Sea Mist Green, benjamin moore.com.

For a stylish departure from the usual store-bought labels, use stencils to organize file holders by number or letter. Better yet, coordinate the paint color with your office palette. IKEA Knuff magazine files, $10 for 2, ikea.com. Americana Vintage Numbers stencils, $11, michaels.com.

CUE UP A PLAYLIST

A huge perk of working at home? Listening to your tunes. Stream them through a Bluetooth speaker, like the UE Boom 2, which NYC interior designer Elizabeth Botero likes because it’s small, it produces rich sound, and it lasts up to 15 hours on a single charge ($200, ultimateears.com).

6 UPGRADE GEAR Office equipment can look sadly corporate. Choose items in stylish colors, or place your printer under a rectangular basket and your shredder in a woven hamper when not in use.

4 ORGANIZE IN STYLE

To make this hanging folder, cut a 13½-by18¾-inch piece of faux leather and fold it in half, leaving 1 inch extending on one side. Mark spots ⅝ inch from the top and side of the front flap, and punch holes through both flaps. Insert grommets into the holes. Edison faux leather, in Toffee, $50 for 1 yd., calico corners.com. Craftool Round Drive punch, 14⅜", $20, tandyleather.com. ⅜ -inch grommet kit, $10.50, homedepot.com. The Metal Peddler J hooks, in Copper, $19 for 10, themetalpeddler.com.

PROVIDE CHIC ORDER

Canon Pixma Gold wireless all-inone printer, $200, bestbuy.com.

MAKE IT PERSONAL

Human accents (a beloved painting, a beach-stoneturned-paperweight) take the 9-to-5 edge off by making you feel more comfortable and therefore less anxious. “Add family photos and inspiring elements collected on your most recent trip,” Botero suggests.

SAVE YOUR SPINE

An ergonomically correct computer station protects your back, neck, shoulders, and wrists. Follow these guidelines: 1. Adjust the chair so your feet are flat on the floor and your shoulders are relaxed when your arms are on the armrests. 2. Place the monitor an arm’s length in front of you, with the screen’s top at eye level. 3. Make sure your hands are at or slightly below your elbows when you type (you may need to raise your chair or install a pull-out keyboard tray). 4. For a standing desk, Botero suggests cushioning your feet with a yoga mat.

10 ADD SOME GREENERY Plants have been shown to decrease stress and enhance productivity. And like flowers, says Botero, they help bring the outdoors in: “Fresh-cut mint or rosemary has a wonderful scent that will wake up your olfactory senses.”

WIN $10,000! Enter now for your chance to win $10,000 to upgrade your home! Visit martha stewart.com/10kOffice to enter, or see more details on page 130.

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Martha Stewart Living at the Renegade Craft Fair This May, Martha Stewart Living hosted an interactive pop-up booth at the Renegade Craft Fair in Brooklyn, NY attracting thousands of visitors who shopped from hundreds of artisans and stopped by our pop-up booth for delicious treats from Planters® DessertInspired Mixes and spring cleaning tips from ARM & HAMMER™ Baking Soda.

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THE NEW & DELICIOUS WAY TO GET YOUR GRAIN FIX Try Extra Grainy Bread. You’ll get the taste you crave, the texture you love and the high quality ingredients you need. It’s a smart choice that’s delicious and nutritious. LoveYourBread.com

American Made G O O D L I V I NG

Rainbow Iris Farm 2015 GARDEN WINNER

Kelly Norris Bedford, Iowa rainbowfarms.net

Early Bloomer

A young Midwestern gardener turned his dream of owning an iris nursery into a successful business. Now 29, he’s already spent half his life devoted to his favorite flower—and has no plans of slowing down. The future for irises looks bright.

KELLY NORRIS CAME TO the family dinner table in 2002 with an unusual proposition. He had seen an ad for an iris nursery up for sale in Texas, and he wanted to buy it. The caveat? He was only 15 years old—and yet arguably a pro in his own right already. Taught by his grandmother, Norris planted his first garden at 9, published his first horticultural article at 13, and by his mid-teens had amassed an impressive cultivar collection. It didn’t take long to convince the sellers— and his parents—he meant business. A few months later, a truckload of 40,000 iris rhizomes arrived at his home in Bedford, Iowa. Rainbow Iris Farm was reborn. Over the past decade, the nursery has evolved to be exclusively mail-order, focusing on high-performing cultivars.

Norris concentrates on breeding, devoting his time to developing “the irises of the future”: hardworking plants that are modest in scale, bloom profusely for weeks, and come in an array of bright colors and distinct patterns. He’s also the full-time director of horticulture at the Greater Des Moines Botanical Garden. His mother, who runs operations at Rainbow Iris Farm, checks in via photos and texts, and he heads to the nursery most weekends. Though Norris’s schedule might tire out even the most zealous of gardeners, he wouldn’t have it any other way. “I’m a plantsman,” he says. “I want someone to have an emotional experience with a plant—to love it and crave it. My goal is to get great irises into the hands of great gardeners.”

Visit marthastewart.com/americanmade to learn about all of our past Martha Stewart American Made winners.

Let It Grow Clockwise from left: Norris at the Greater Des Moines Botanical Garden. ‘Carla Beth’ mellows in color with age. The spidery flowers of ‘Prairie Lights,’ which was introduced by Norris, are edged in gold. A tall bearded iris, ‘Rainbow High,’ seems to glow in the light.

C O U RT ESY O F K EL LY D. N O R R I S (FLOW ERS)

PORTRAIT BY GABRIELA HERMAN TEXT BY MELISSA OZAWA

Cats Can’t Resist™ ®/™ Trademarks © Mars, Incorporated 2016. TEMPTATIONS™ Cloud design is a trademark.

Style G O O D L I V I NG

Classic With its clean lines and chic color combos, this Italian leather tote from cult accessories house Mansur Gavriel dresses up or down effortlessly. A detachable zippered pouch makes it easy to reach for a phone or keys. Large tote, in Brandy with Avion interior, $585, mansur gavriel.com.

The Essential: Workbag Fancy “it” bags come and go, but a simple, beautifully constructed tote is forever. This fall, invest in one of these styles that will work hard for years to come without losing their luster—and won’t cost thousands.

PRO P ST Y LI N G BY M EG U M I EM OTO

PHOTOGRAPHS BY VICTOR PRADO TEXT BY JENNIFER TUNG

HAVE YOU EVER BREWED ICED TEA AT HOME? IT’S LIKE THAT.

Style G O O D L I V I NG

Boho Rustic, meet refined. Filsonâ&#x20AC;&#x2122;s tote has two interior pockets and is made from thick, supple, seemingly indestructible suede that will only get more gorgeous with age.

HARD WORKERS

Rugged Suede tote, in Saddle, $550, filson.com.

Born out of necessity, carryalls with shoulder straps replaced dainty clutches when many women entered the workforce during World War II, says Colleen Hill, associate curator of accessories at the Museum of the Fashion Institute of Technology, in New York City. Consider these highquality options in a range of styles.

Feminine Cleverly placed snaps on this Ann Taylor bag allow for shapeshifting: Cinch in the sides for an elegant silhouette, or leave them open to make room for a laptop. Buckle Leather tote, in Black, $198, anntaylor.com.

Sleek Everlane is known for producing highend luxury goods (while being transparent about its production and costs) and selling them at a low markup. This roomy style is constructed with Italian leather in a factory outside Venice. Petra Market tote, in Bright Navy, $365, everlane.com.

Structured Trademarkâ&#x20AC;&#x2122;s glazed-leather top-handle bag has a narrow footprint, as well as brass studs for a hint of embellishment. Small Aubock tote, in Saddle, $498, trade-mark.com.

Minimalist Proof that basic can be beautiful, the spacious, buttery-soft Shinola tote (in a chic gray) travels seamlessly from work to weekend. Medium Shopper tote, in Gunmetal, $595, shinola.com.

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P A R T N E R S' P I C K S Refresh your daily routine this month with our Partners’ Picks. Sign up for the new Martha & Marley Spoon meal kit service that makes weeknight cooking easy, and give the recipes a try in her enameled cast iron cookware.

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1. Meal Kit Delivery Service by Martha & Marley Spoon, starting at $8.70 per meal, marleyspoon.com.

3. Collector's Enameled Cast Iron Casserole by Martha Stewart Collection™, available exclusively at Macy’s, $99.99 – $259.99, macys.com/martha.

2. Blue Meadow Reversible Collector's Quilt by Martha Stewart Collection™, available exclusively at Macy’s, $80 – $380, macys.com/martha.

4.Enamel-On-Steel Tea Kettle by Martha Stewart Collection™, available exclusively at Macy’s, $79.99, macys.com/martha. 5. Enameled Cast Iron Fry Pan by Martha Stewart Collection™, available exclusively at Macy’s, $99.99, macys.com/martha.

6. Enamel-On-Steel Colander by Martha Stewart Collection™, available exclusively at Macy’s, $49.99, macys.com/martha. 7. Riley Corner Desk by Martha Stewart Living™, available exclusively at Home Decorators Collection; in Warm Chestnut, $349, homedecorators.com/marthastewart.

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Beauty G O O D L I V I NG

Better Skin, Distilled Whether it’s a wrinkle in time or a subtle smattering of discoloration that can emerge as early as our 20s, most of us have one thing we’d like to improve about our complexion. The good news is that now there are great ways to do just that—at home or in a dermatologist’s office. Learn how to treat the six most common concerns.

IF YOU WANT

Wide-awake eyes

The delicate eye area is the first call to action for many women. Under-eye circles and puffiness can appear because the skin there is thin and doesn’t have as much padding as the rest of the face. Sometimes just a bad night’s sleep is to blame, but more often than not, it’s your genetic destiny. “Most dark circles are caused by brokendown blood cells that deposit their pigment beneath the skin,” says New York City dermatologist Amy Wechsler. Puffiness, on the other hand, occurs when the fat pad under the eye migrates down and out toward the surface of the skin. Allergies, along with alcohol and salt consumption, can magnify both problems.

At home: Because dark circles are often hereditary, they can be tricky to treat. Regular application of an under-eye cream containing vitamin K and light-reflecting pigments, like HydroPeptide Eye Authority ($74, hydropeptide.com) will help brighten the area. For under-eye bags, a massaging eye treatment with cafeine, such as Olay Eyes De-Pufing Eye Roller ($25, olay.com), can deflate and perk up tired-looking eyes. Also, keep these treatments in the refrigerator for an instant cooling efect.

At the doctor: Injecting a filler like Restylane or Juvéderm under the eyes can reduce sunkenness as well as darkness. Made from hyaluronic acid, a sugar found naturally in the body, these fillers (which start at $650 a syringe) typically last around six months, or longer with touch-ups, for which you’ll pay only for the amount needed. To treat more pronounced under-eye bags, a lower-lid blepharoplasty, a surgical procedure, will remove the ofending fat pad.

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PHOTOGRAPHS BY CHELSEA MCNAMARA TEXT BY MELISSA MILRAD GOLDSTEIN

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Beauty G O O D L I V I NG

IF YOU WANT

Smoother skin

An even skin tone

Supple skin

A glowing complexion

Every expression—from smiles to smirks—causes temporary creases. But when skin’s supply of collagen decreases as you age, those creases don’t bounce back as quickly, and wrinkles gradually emerge. Sun exposure, cigarette smoking, and inflammation-causing free-radicals like pollution hasten that process.

We all have melanin; it’s the pigment that colors our hair and skin. But sun exposure, genetics, hormones—even picking a pimple or a bug bite—can result in its overproduction, which shows up as brown splotches on the face and body.

Your skin’s supportive network of collagen and elastin weakens over time, and the areas around the cheeks, brow, eyes, lips, and neck start to droop. Couple that with sun damage, weight fluctuations, genetics, dehydration, and gravity, and the effects become even more apparent.

Children’s skin always looks bright because its cellular turnover is operating at peak efficiency. But skin’s repair and renewal mechanisms slow down, leaving you with a dull, lackluster complexion in need of a pick-me-up.

At the doctor: Line-smoothing injectables such as Botox, Dysport, and Xeomin flatten crow’s feet and forehead creases by blocking the signals nerves send to the muscles, causing them to (temporarily) stop contracting; these last three to six months and begin at $300. “For deeper lines, we also use a filler,” says Grossman, who prefers hyaluronic-acid injectable fillers like Belotero and Restylane Silk, which last around six months and cost from $500 per syringe.

IF YOU WANT

Clearer skin

At the doctor: “Hyperpigmentation is among the most dificult things dermatologists treat,” says Hirsch. “There are multiple moving parts.” Lasers are the go-to for most dermatologists, but care needs to be taken to ensure that they don’t inadvertently create more pigment. A typical course of treatments includes intense pulsed light or fractionated laser, a mix of doctor-administered peels, at-home topical creams, and copious sun protection.

Got stress? Agita, genes, and hormones bear the blame for midlife acne breakouts. But unlike puberty-induced T-zone eruptions, these appear more inflamed and occur mostly around the mouth and jawline.

At home: Building collagen and maintaining elastin are key. Seek out salves with ingredients like ceramides that hold in moisture, such as Caudalie Resveratrol Lift Night Infusion Cream ($76, us.caudalie.com). “Also, use a retinol religiously,” says David Colbert, a dermatologist and founder of the New York Dermatology Group. It will strengthen remaining elastin and help build new reserves.

At the doctor: There’s no onesize-fits-all recipe for toning and adding volume to skin, but most dermatologists enlist laser or ultrasound therapies, like Fraxel and Ulthera, to stimulate collagen and tighten skin. For volume, hyaluronic-acid filler injections provide an immediate lift. There’s artistry involved in achieving a natural efect, as the viscosity and longevity of each filler difer. For instance, Colbert prefers Radiesse to tone the jawline, Restylane to plump up lips, and Juvéderm or Restylane to raise cheekbones and minimize jowls and the nasolabial “brackets” that stretch from nose to mouth. Such fillers typically last six months or longer (depending on the area) and begin at $650.

At home: The same ingredients that treat teen acne—salicylic acid and benzoyl peroxide—work on adults. Resist the urge, however, to reach for a 10 percent benzoyl-peroxide treatment, as adult skin becomes more sensitive than it once was. Try La Roche-Posay Efaclar Duo ($37, laroche-posay .us), with 5.5 percent benzoyl peroxide.

At home: Look for this glow-inducing trio: retinol (to increase cell renewal and improve skin texture and thickness), vitamin C (an antioxidant and skin brightener that also helps build collagen), and alpha-hydroxy acids (to slough away dry cells for brighter skin). Find all three in L’Oréal Paris RevitaLift Bright Reveal Brightening Dual Overnight Moisturizer ($20, lorealparis usa.com). At the doctor: “Peels are an excellent way to boost the outcome of at-home skin care,” says Vivian Bucay, a dermatologist in San Antonio, Texas, who likes the PCA Sensi Peel with trichloroacetic acid (TCA) for its minimal down time and tolerance by highly sensitive skin. These professional-grade peels slough away dead skin so your treatments are more efective and healthier skin shines through.

At the doctor: If you don’t see an improvement after using over-the-counter acne treatments for a few weeks, see a dermatologist for oral antibiotics like doxycycline or Accutane, steroid injections, chemical peels, or lasers like Regenlite and Isolaz, all of which “work wonders” on acne, says Wechsler.

C O U RT ESY O F M A N U FACT U R ERS

At home: Start the day with a moisturizer that contains antioxidants, like licorice and rosemary, or peptides to ramp up skin’s collagen production; then follow with a layer of SPF protection, says Santa Monica, California, dermatologist Karyn Grossman. At night, also apply a retinol, an over-thecounter vitamin A derivative, which will help increase cellular turnover and improve skin texture and tone. “Prescription retinoids like Retin A, Diferin, and Tazorac are still the best wrinkle erasers,” Grossman says, but their strength can cause irritation. For a milder at-home option, she suggests the retinoland-hyaluronic-acid duo found in Neutrogena Rapid Wrinkle Repair Serum ($22, neutrogena.com).

At home: Both retinol (for skin-cell turnover) and hydroquinone can be efective on melanin when used “properly and judiciously,” says Boston dermatologist Ranella Hirsch. The latter is a melanin-lightening topical in products like DCL AHA Lightening Gel ($100, dclskincare .com). “The one key mistake people make, even after successfully reducing brown spots, is not realizing that they will absolutely develop more pigment if they don’t continue with sunscreen,” Hirsch says.

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Beauty G O O D L I V I NG

COUNTER INTELLIGENCE

DECODED:

Pre-Shampoos

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY MELISSA MILRAD GOLDSTEIN

BEAUTY WISDOM

Match Maker While trusting your best friend’s opinion is still an option, now there’s a more scientific approach to finding your most flattering makeup colors. The handy iMatch Digital Shade Finder, available at Estée Lauder counters, reads the skin on your forehead, cheek, and jawline to determine your ideal shade of Estée Lauder Double Wear Nude Cushion Stick Radiant Makeup, a sheer, long-wearing foundation that you can (gleefully) apply straight from the tube ($40, esteelauder.com). The Shade Finder also picks four hues of Pure Color Envy Hi-Lustre Light Sculpting Lipstick that it knows will look great on you ($32 each, esteelauder.com).

On Scent Expert “nose” Chandler Burr, former curator of olfactory art at NYC’s Museum of Arts and Design, shares his perfume truths.

1 BUILD A WARDROBE

iMatch Digital Shade Finder

YOUR BEST LIP COLORS

Neutral Hot Chills

“There’s value in having several scents: Each ofers a diferent pleasure. And don’t pay attention to fragrance qualifiers, such as winter or summer, masculine or feminine. Wear what you love.”

2 SPRAY STRATEGICALLY

YOUR BEST FOUNDATION Ivory Beige

THE EDIT:

Main Squeeze Skin is fickle. One day it needs moisture; the next it’s looking wan. Fortunately, Clarins Boosters are like the juice-bar equivalent of extra nutrient shots for your face. Need to ofset the signs of a late night? Add a few drops of Energy (orange) to your moisturizer or foundation and its ginseng will wake things right up. Try Detox (green) if your skin needs the decongesting power of green cofee, or Repair (blue) to help minimize redness with soothing mimosa. $39 each, clarins.com.

Pink Power Mode

“Apply perfume to the tops of your forearms, and shoot a bit down your back. Those two places form your ‘scent space’ and surround you with fragrance.”

3 CHILL IT “Keep scents in the fridge; they’ll last longer. I put mine in the lettuce crisper.”

You’ve mastered the dry shampoo, stocked up on cleansing conditioners, and even bought into the idea of a cold-water rinse to get shinier hair. Enter the pre-shampoo movement, a new category of creamy concoctions that aim to deeply moisturize and protect your strands—and color. We’ve found they’re best for hair that’s very dry, frizzy, or on the thin side. (If you often skip conditioner, a pre-shampoo treatment nourishes without weighing fine hair down.) Simply slather it on, let it sit as directed before showering, then proceed as usual. The result: Better-behaved hair that won’t poof up like a Pomeranian when you step outdoors.

PRE-GAMERS (below): Alterna Caviar Moisture Intense Oil Créme Pre-Shampoo Treatment, $30, alternahaircare .com. Living Proof Timeless Pre-Shampoo Treatment, $26, livingproof.com. John Frieda Frizz Ease 10-Day Tamer Pre-Shampoo Treatment, $13, johnfrieda.com.

I L LU ST R AT I O N S BY SA R A S I N G H (FAC E ); B ROW N B I R D D ES I G N (iM ATC H)

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Editors’ Picks G O O D L I V I NG Serve It Jim Franco‘s one-ofa-kind ceramic bowls come in a mix of gorgeous sizes, hues, and glazes. From $35 each, jimfranco ceramics.com.

Hot Stuff Made of thick suede, Dar Gitane’s pot holders feature a pocket for your hand, and they double as trivets for casseroles. Available in eight colors. $36 each, dargitane.com.

Metal Worthy Enliven your tablescape with chic copper-plated stainless steel flatware from Cutipol. $89 for a 5-piece set, shop horne.com.

Petal Power Classic white plates get a special efect with sweet scalloped edges. These, from Martha Stewart Collection, are dishwashersafe, too. From $18 each, macys.com.

ALL SET

Nice Pour Decant your salad dressing into this elegant creamer by Oscar de la Renta Home and you’ll feel positively refined. $75, oscar delarenta.com.

Sitting down for a nice weekday dinner isn’t a chore when you have these pretty yet practical pieces on hand. Upgrade every meal with these stylish ideas for your table. PHOTOGRAPHS BY BRYAN GARDNER

Carry On The Guide Shop & the Wooden Palate’s walnut-and-brass flatware caddy makes setting the table fuss-free. From $195, food52.com.

Fine Print Rebecca Atwood’s generous (20 inches square) napkins are printed by hand on luxe linens. $48 for 2 (matching), rebecca atwood.com.

Cover Up

WIN THIS! It could be yours! Visit marthastewart.com/ winthis on September 8 to enter for your chance to win. (For more details, see page 130.)

For a little dinner theater, the lidded fish steamer from Emile Henry goes straight from oven to table. $100, emile henryusa.com.

Field Notes G O O D L I V I NG

Exhibitor Mark Larrabee with two shorthorn steers.

Dana Manchester and a prize-winning heritage-breed Buff turkey hen.

Cashmeregoat breeder Wendy Pieh with 7-yearold Samson.

Christina Smith and an Angora rabbit.

The Wild and Wonderful Every September, thousands head to the Common Ground Country Fair in Unity, Maine, for a three-day celebration of local crafts, food, and organic-farming know-how. These images capture the magic of this rural-living summit, where quality and sustainability rule, and Angora bunnies steal the show. PHOTOGRAPHS BY JOHN DOLAN TEXT BY JENNIFER TUNG

Field Notes G O O D L I V I NG

THIRTY-NINE YEARS AGO this month, the Maine Organic Farmers and Gardeners Association (mofga.org) inaugurated its country fair with two humble goals: to bring the community together after harvest time to exchange ideas, and to raise funds. Since then, the event has exploded into a hot ticket for eco-minded growers, artisans, and animal breeders everywhere. (Martha and our editors also love to attend.) Today, a staggering 65,000 visitors—mostly from New England but from as far as Europe and Japan—make the pilgrimage to explore nearly 1,500 exhibitors, vendors, workshops, and demonstrations (think wool spinning, horse plowing, and tree felling). “They come for the educational aspect,” says fair director April Boucher, “but also to get some really awesome, innovative things made in Maine.” Wendy Pieh, a cashmere-goat breeder and fair participant since 2002, sums up the gathering’s vibrant spirit: “The mix of Native American tents, dog sledders, and presentations on everything from raising chickens to growing medicinal herbs is unparalleled,” she says. “It’s a wild and wonderful weekend.”

Field Notes G O O D L I V I NG

THE MAINE EVENT 1. Hundreds of handmade products, like these bars of beeswax, are sold at the fair, which takes place on the third weekend after Labor Day every year. 2. Nanne Kennedy of Washington, Maine, tints sheepâ&#x20AC;&#x2122;s wool with plant dyes and seawater.

3. A colorful yarn display.

4. Fresh flowers are delivered to the fair by hand. 5. A selection of Kennedyâ&#x20AC;&#x2122;s wool blankets, which are woven on antique looms.

6. New vendors to the fair last fall, Michael Romanyshyn and his son Maurice sell birch syrup, which they tap from more than 800 trees on their family property in Temple. 7. A vintage Griswold cast-iron skillet from Maine Wood Heat Co., a family-run wood-burningoven business in Skowhegan. 8. More than 750 vegetable entries are submitted for judging each year. 9. Herded animals in a sheepdog demonstration.

Health G O O D L I V I NG

Everybody knows the type: those lucky humans who seem to eat whatever they want, aren’t slaves to the gym, and yet always look lean and energized. Studies show they all share many of the same habits— embrace them to keep (or get) your own wellness plan on track. PHOTOGRAPHS BY VICTOR PRADO TEXT BY LISA HANEY

sity’s Food & Brand Lab created the online Global Healthy Weight Registry (GHWR) to study the everyday behaviors of people who maintain their weight. Their analysis of 147 adults (mostly women) revealed that 74 percent either never or only rarely diet. And that makes sense, because diets don’t usually work—at least not in the long term. “They end up being temporary,” says lab director Brian Wansink, Ph.D., author of Slim by Design (William Morrow, 2014). “It’s almost like taking medicine. You take it until you feel better, and then you stop.” That cycle can actually lead to weight gain, too, according to Sandra Aamodt, Ph.D., a neuroscientist and author of Why Diets Make Us Fat (Current, 2016): “Out of 10 people who have deliberately lost weight, five years later one of them will be thinner than when they started, four of them will be heavier, and five will be back to the same weight.” 2 | They weigh themselves often. The scale is not your enemy. Fifty percent of people in the GHWR pull theirs out at least once a week. The same is true for 75 percent of participants in the National Weight Control Registry (NWCR), an ongoing Brown

PRO P ST Y LI N G BY M EG U M I EM OTO

THE SECRETS OF HEALTHY PEOPLE

1 | They don’t diet. Researchers at Cornell Univer-

Health G O O D L I V I NG

University study of more than 10,000 people who have successfully kept off at least 30 pounds for an average of five years. The data suggests these are the people who are able to quickly catch any small weight gains and take action to reverse them, according to NWCR co-investigator Graham Thomas, Ph.D. “We encourage folks to weigh themselves at least weekly. That way, they have the information and get accustomed to coping with any of the negative feelings generated by getting on the scale,

so it becomes easier,” Thomas says. Don’t let the number define how you feel about yourself or ruin your mood, he advises; rather, use it to demonstrate where you are in relation to your goal. Daily fluctuations of a couple of pounds are to be expected due to changes in fluid balance, he notes, so don’t fret when the needle is slightly higher. 3 | They eat mindfully. Ninety-two percent of those in the GHWR are conscious of everything they eat. The trick is listening to your body’s cues. Aamodt suggests pausing before and after you eat, closing your eyes and thinking about

Sixty-five percent of people who maintain a healthy bodymass index eat vegetables at dinnertime.

Health G O O D L I V I NG

how your body feels. Start checking in halfway through a meal. It may take more than six months of deliberate consideration, but eventually you’ll hear your body saying that you’re full and it’s time to stop. “It becomes automatic, and you no longer have to pay attention to it. That’s why mindful eating works better than diets,” Aamodt says. 4 | They walk it off. Breaking a daily sweat pays off.

Forty-two percent of the people in the GHWR exercise five or more times a week, and 90 percent of those in the NWCR exercise—usually by walking— for about an hour a day.

5 | They keep the kitchen clean. In a chaotic, messy kitchen, women eat twice as many cookies, a 2016 Cornell study found. That’s because the disarray primes us for a lack of self-control and also can cause stress—both of which make us want to eat, says Wansink. However, when women have a meditative mind-set and feel in control, they’re better able to resist temptation, the study showed. “You’ve got two choices: You can learn how to meditate, or you can clean your kitchen,” Wansink says.

6 | They don’t feed their feelings. Most people in the NWCR report that they rarely overeat in response to internal or emotional cues. Translation: They don’t reach for the pint of ice cream when they’re feeling down. Eating your go-to comfort food doesn’t actually soothe you any more than when you eat something else—or nothing at all, a 2014 study in Health Psychology showed. “You’ll feel better even if you don’t eat it, so you may as well save it for a time when you can be happy and savor it,” says study author Traci Mann, Ph.D., author of Secrets From the Eating Lab (Harper Wave, 2015).

7 | They start over every week. Fifty-eight percent of healthy people see Monday as a fresh start,

and say kicking the week off with a workout, nutritious meals, and a positive attitude helps keep them on track in the days ahead, according to a 2014 survey of more than 1,000 people by FGI Research & Analytics. Plus, people who diligently resume their healthy eating habits after a weekend splurge are more successful at maintaining a steady weight, a recent study in Obesity Facts showed. Consider each Monday a chance to hit reset, and make exercise and healthy eating your New Week’s resolution.

Ask Martha G O O D L I V I NG

How can I propagate succulents?

â&#x20AC;&#x201D;Jillian Augello, Mahopac, N.Y.

A: Succulents, such as echeveria, aeonium, and jade, are easy to root from pups (offshoots of a larger plant) or leaves. Line a seed tray with paper towels, then fill it with a moistened soil blend (equal parts perlite, sand, and vermiculite). Cut off a pup with a sharp knife, and strip away the bottom leaves so one inch of stem is exposed. (Or simply remove individual leaves.) Let it sit a few days, until the cut end forms a callus. Then gently press it into the soil, water, and continue to keep moist. Divide plants into individual pots when you notice new growth, in about four to six weeksâ&#x20AC;&#x201D; a sign that they have established roots. PHOTOGRAPHS BY BRYAN GARDNER

When rooting from individual leaves, be sure to choose plump, firm ones that show no signs of limpness.

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Ask Martha G O O D L I V I NG

Q: What’s the difference between a traditional and a quick pickle? —Ben Diamond, New York City A: A traditional pickle is made by lacto-fermentation and requires keeping the vegetables in a salt brine for a few days to months. A quick pickle is made by soaking the vegetables in a vinegar bath for as little as 30 minutes.

TIP

Make your scissors last longer by using them exclusively for either fabric or paper. To differentiate among multiple pairs, mark them with ribbon or pieces of washi tape.

Q: How do I keep my white summer clothing white? —Dorothy Narciso, Fort Pierce, Fla.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N; PH OTO G R A PH BY A A RO N DY ER , PRO P ST Y LI N G BY SA R A H VAS I L ( W H IT E C LOT H I N G)

A: First, get it clean and bright before storing it—add

½ cup borax or ¼ cup white vinegar to the laundry, or use Arm & Hammer Super Washing Soda ($4.25, walmart .com). Or boil water with lemon halves in a large pot, then soak your linens until the water is cool. Proper storage is key: Keep clothes in breathable cotton boxes, not cardboard—the acid in paper can cause items to yellow.

Works great with

chalk style paints

Introducing the Home Décor Paint Sprayer The science behind the sour: Quick-pickling sterilizes the vegetables and prevents the spread of bacteria. Fermented pickling creates an environment in which “good” bacteria thrive.

Avoid storing whites in airtight plastic containers, which can trap moisture, making clothes musty.

For small projects with big impact. For project ideas visit inish.wagnerspraytech.com Available at select Home Depot stores, homedepot.com, lowes.com, amazon.com and walmart.com

Ask Martha G O O D L I V I NG

APPETITE

Did you know texture variety is important to your cat’s diet? A healthy appetite is one of the clearest signs that your cat is getting the nutrition he needs. For cats, texture plays a big part in flavor perception and food enjoyment, and sometimes a healthy appetite has as much to do with texture as it does taste.

W H AT C A N Y O U D O ? Purina ONE® Tender Selects Blend provides a combination of natural crunchy and tender pieces to help promote lifelong Whole Body Health.

Pair the frosting with our vegan cupcake recipe, at marthastewart.com/ vegan-chocolatecupcakes.

Q: Can I make vegan chocolate frosting that tastes as delicious as the real thing? —Genevieve Martinez, Madison, Wis.

To learn more, visit P U R IN AO N E. CO M /Tend er -S el ec t s

A: Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait.

VEGAN CHOCOLATE-GANACHE FROSTING To speed up the process, refrigerate the frosting for 45 minutes, stirring every 10 minutes, instead of allowing it to thicken at room temperature.

Place 2 cups chopped semisweet chocolate (10 ounces) in a heatproof bowl. Bring 1⅔ cups full-fat coconut milk (from one 13.5-ounce can) just to a boil; pour over chocolate. Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally, until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

LET US HELP YOU!

Email your quetions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th ﬂoor, New York, NY 10001. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

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IT’S THE DRY FOOD HE’S BEEN WAITING FOR.

Pets G O O D L I V I NG

to reach the best conclusion,” says Siracusa. Here’s how to interpret a canine conversation. TAIL WAGGING A content dog will move his tail slowly (or fast, if he’s really happy to see you) in a kind of sloppy way. But if the tail is stiff, that can signal aggression, whether it’s barely quivering or quickly whipping back and forth. RAISED HACKLES If the hair that runs along her spine stands up and she’s also crouching, your dog may be afraid. But if she appears otherwise relaxed, that raised fur could just be a sign that she’s itching to have fun, particularly if her eyes are focused and alert.

DECODING DOG-SPEAK Learn how to read between the barks and wags to understand what your pet is really saying. TEXT BY EVELYN BATTAGLIA

Communication is key in any relationship, including the ones we have with our pets. “Dogs make great efforts to communicate,” says Carlo Siracusa, DVM, a clinical assistant professor of animal behavior at the University of Pennsylvania’s School of Veterinary Medicine. And the tool that they use most with the people they know is body language. Understanding the basic components of those nonverbal cues— facial expressions, ear set, tail carriage, hair, and posture—is

All Bark, No Bite?

the first step toward interpreting a dog’s message. “But it’s important that you look at the entire context,” says Kristen Collins, senior director of ASPCA anti-cruelty behavior rehabilitation. Also keep in mind that many expressions have more than one meaning— like trembling, for one—and you’ll need to consider the extenuating circumstances. “The secret is to put all these elements together

EYE CONTACT Dogs usually avert their eyes when approaching other dogs to let them know they aren’t a threat. A hard stare, however, often indicates they’re ready to rumble, as do eyes that appear larger than normal. Some dogs, though, stare at other dogs when they want to play; in these cases, the dog is typically down on all fours in a pounceready position, or standing with a jaunty tail wag. A dog with squinty eyes may be anxious, especially when also hunched over. If you can see the whites of his eyes (sometimes called “whale eye”), that can mean he’s guarding a favorite toy or resting spot, especially if his body is rigid—in which case it’s best to let him be. LIPS TOGETHER (OR APART)

nizable sign of canine aggression. A dog that is anxious may lick his lips or yawn excessively, even when he’s not feeling sleepy. STIFF AND STILL The classic “play bow” position, where the dog’s front end is on the ground and his back end is up in the air, is the clearest invitation to play in a dog’s vernacular. Beware of a dog whose body is coiled like a spring, however, with his weight shifted forward in a confident manner and his tail straight up over his back or quivering; he’s most likely angry. A dog that is crouched over (often with his tail tucked under) and frozen still, as if trying to be invisible, may be feeling fearful or defensive. EARS UP OR BACK If the ears are erect and pointing forward, it’s one of two things: He’s being frisky or combative, and you’ll need to look to the tail (happy wag or stiff flagging?), eyes (staring or not?), and stance (play bow or not?) for other clues. If the ears are pulled back or flattened, this may be a sign of fear— especially when the dog’s entire body seems to be tucked. TREMBLING This can signal anxiety (I hear thunder!), but can also mean he’s excited (I see a squirrel outside!) and ready to play. Of course, sometimes the answer is the easiest and most obvious one—that he’s chilly and needs to warm up!

A dog that’s in a good mood will usually have his mouth slightly open in a relaxed manner. If he’s baring his teeth with the sides of the mouth pulled back tightly, stay away: This is the most recog-

Dogs have a complex vocalization system that goes paw-in-paw with their body language. In general, high-pitched barks accompany excitement or need, while a lower pitch suggests aggression. When a dog “chuffs,” with quick, breathy barks, he may be feeling anxious.

H EN RY H O R EN ST EI N/I M AG E S O U RC E

Those perky ears often translate into more than an invitation to play.

NEITHER WILL NEW

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EVERYDAY FOOD Cook, Nourish, Enjoy

PERFECTING THE...

ROAST CHICKEN If there’s one dish every home cook strives to get right, it’s this one, and for good reason: A roast chicken easily feeds a family, it makes both white- and dark-meat lovers happy, and leftovers can be used for everything from sandwiches to tacos to potpie (and even stock, from the bones). Learn how to achieve that winning combination of crisp skin and juicy meat—down to the exact thermometer and type of salt you should use.

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

PHOTOGRAPHS BY BRYAN GARDNER

Tying the legs with twine closes the breast cavity, which helps the bird cook evenly and hold its shape.

Perfecting the ... E VE RYDAY FOOD

WHOLE CHICKEN

+ LEMONS

+ FRESH THYME

+ UNSALTED BUTTER

+ YELLOW ONION

+ KOSHER SALT

+ PEPPERCORNS

Salt the chicken

GROCERY LIST

Salting the day before is the key to getting the crispiest bird: It pulls moisture from the skin, leaving it taut and ready to brown. To start, pat a 3-to-3½pound chicken dry and season the cavity and skin with 1½ teaspoons salt each. Place it on a rimmed baking sheet that’s lined with a rack. Refrigerate, uncovered, for at least 12 hours and up to 24. You can amp up the taste by adding a teaspoon of ground coriander, cumin, or paprika to the salt.

Season and stuff

Now it’s all about infusing the bird with flavor. Start by sprinkling the cavity with ¼ teaspoon freshly ground pepper. Then pierce 1 lemon all over with a fork; put it inside the cavity with 6 thyme sprigs. Rub 3 tablespoons softened butter evenly over the skin, season with another ¼ teaspoon pepper, and tie the legs firmly with twine. On a rimmed baking sheet lined with parchment, overlap 1 thinly sliced lemon and 1 thinly sliced onion to create a base slightly larger than the chicken. Set the bird on top of this “rack,” which will collect the chicken fat as it drips. Strip the leaves from 3 more thyme sprigs and scatter them over the chicken. Let the bird stand at room temperature for 30 minutes, which will help it cook evenly.

Roast and rest

Preheat the oven to 450°. Roast the chicken 20 minutes, then reduce the heat to 350°, rotate the sheet, and continue cooking until a thermometer registers 160°, 25 to 35 minutes. (For the most accurate reading, insert it in two places: the thickest part of the breast, then the thigh, near but not touching the bone.) Let the chicken stand 10 minutes (the temperature will rise to 165°)—this allows the juices to redistribute, creating tender meat. Serve, with the roasted lemon and onion slices.

HEAT CHECK Old-school dialface thermometers can be slow and imprecise, and noncontact infrared lasers are fast yet pricey—which is why we prefer digital ones. They’re quick, accurate, and easy on the wallet. Our pick: the Taylor Classic instantread pocket thermometer ($7.50, webstaurant store.com).

SAME-DAY SHORTCUT A CUT ABOVE BEFORE SALTING

Mix and Match The roasting technique may be set in stone, but you can get creative with flavor. The only rule: Use a robust herb, an allium, and a citrus. While you really can’t go wrong with any combo, here are three we love.

AFTER SALTING

Didn’t plan ahead? Bring the chicken to room temperature and pat it dry before you season and stuff it. Let it stand for 1 hour before roasting.

ORANGE

RED ONION

+ SAGE

+ MEYER LEMON

SHALLOTS

+ OREGANO

For a step-by-step guide to carving your bird, visit martha stewart.com/carving-chicken.

+ WHITE ONION

LIME

BUY THE BEST BIRD A few extra bucks per pound can mean a million-dollar difference when it comes to flavor and texture. We recommend heritage chickens, which are raised with ample outdoor space on a diet of both grass and feed. An organic bird that’s been air-chilled (as opposed to cooled in water), such as one from D’Artagnan, is a great alternative because it will yield crispier skin.

Super Salt

Distributing salt evenly is important when seasoning, so we always use kosher salt in the test kitchen. The coarse crystals are easier to sprinkle than fine table salt, which slips through your fingers. Our preferred brand is Diamond Crystal, for its extralarge and craggy granules.

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.

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Can (5 oz.) Bumble Bee ® Solid White Albacore Tuna, drained and chunked Pound small red potatoes, cooked and quartered Green bell pepper, stemmed, seeded and diced

Teaspoon dried dill weed

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DIRECTIONS Cook potatoes in boiling water for 30 minutes or until tender. Cool and cut. Combine tuna, potatoes, bell pepper, dill and olive oil. Toss gently.

*See label or website for full nutritional facts.

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What’s for Dinner?

The couscous in this one-pan dinner simmers with all the ingredients, soaking up their delicious flavors.

SPEEDY SUPPERS These hearty fall meals go from pan to plate in just 20 minutes, thanks to smart shortcuts and time-saving techniques. The biggest challenge? Deciding how to spend all that free time you’ll have after dinner. PHOTOGRAPHS BY BRYAN GARDNER

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

E V E RY DAY FO O D

Coconut-Curry Shrimp and Couscous

Chicken Cutlets With Summer Squash and Feta

Sausage-and-Pepper RagĂš Over Polenta

Chinese Corn-and-Mushroom Soup

Coconut-Curry Shrimp and Couscous

Chicken Cutlets With Summer Squash and Feta

Active Time: 15 min. Total Time: 20 min. Serves: 4

Active/Total Time: 20 min. Serves: 4

2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, halved and thinly sliced Coarse salt 3 tablespoons red curry paste 1 can (13.5 ounces) coconut milk 1 pound cocktail tomatoes, such as Campari (about 12), halved 1¼ cups couscous (8 ounces) 2 cups frozen peas (10 ounces) 1 pound large shrimp, peeled and deveined Fresh basil leaves, for serving

Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and ½ teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another ½ teaspoon salt. Squeeze tomatoes’ juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

4 chicken cutlets (about 1¼ pounds total) Coarse salt and freshly ground pepper All-purpose flour, for dredging 3 tablespoons extra-virgin olive oil 2 tablespoons capers, plus 2 teaspoons brine 1¼ cups low-sodium chicken broth 2 medium summer squashes, cut into ½-inch rounds 2 bunches spinach, leaves torn if large (about 12 cups) 4 ounces feta, crumbled Crusty bread and butter, for serving

1. Season chicken with salt and pepper, then dredge in flour. Heat a large skillet over medium-high; swirl in 1 tablespoon oil. Cook chicken, flipping once, until golden brown in places and just cooked through, 4 to 5 minutes. Add capers, brine, and broth; bring to a boil, turning chicken a few times. Transfer chicken to a plate; cover to keep warm. Continue to boil sauce until reduced to ½ cup, 3 to 4 minutes. Transfer to a bowl; cover. 2. Return skillet to medium-high; swirl in remaining 2 tablespoons oil. Add squashes, season with salt and pepper, and cook, stirring occasionally, until golden brown in places, 3 to 4 minutes. Add spinach, a few handfuls at a time, and cook, stirring, until just wilted. Stir in feta; season with salt and pepper. Serve, alongside chicken topped with caper sauce, and bread and butter.

Sausage-and-Pepper Ragù Over Polenta

Chinese Corn-and-Mushroom Soup

Active/Total Time: 20 min. Serves: 4

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

4 tablespoons unsalted butter 4 hot or sweet Italian sausage links (about 1 pound total) 2 red, yellow, or orange bell peppers, or a combination 1 medium onion Coarse salt and freshly ground pepper 2 tablespoons tomato paste 2 ¾ cups low-sodium chicken broth 1 cup quick-cooking polenta

¼ cup packed grated Parmesan, plus more for serving Fresh flat-leaf parsley leaves, for serving

Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into ½ -inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with ¾ cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.

2. In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragù, parsley, and more cheese and pepper.

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving. 4 cups low-sodium chicken or vegetable broth 3 ears corn, shucked and snapped in half 6 ounces shiitake mushrooms 1 bunch scallions (about 8) 1½ inches fresh ginger, peeled 1 pound silken tofu

¼ cup soy sauce or tamari 2 teaspoons sambal oelek, plus more for serving (optional) 1 tablespoon toasted sesame oil, plus more for serving (optional)

1. In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes. 2. Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.

You can find red curry paste, a blend of ginger, garlic, lemongrass, and chiles, in the international aisle of most grocery stores.

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Make & Take E V E RY DAY FO O D

Say goodbye to your #SadDeskLunch with these genius midday meals. They’re light, flavorful, and—perhaps best of all—simple to make in the morning. Plus, how to pack them to maintain their deliciousness six hours later. PHOTOGRAPHS BY BRYAN GARDNER TEXT BY BROOKE PORTER KATZ

Make sure to leave extra space in the container for easy mixing. To avoid wilted greens, add dressing, salt, and pepper just before eating, then cover and shake.

SALAD STARS

PACKING TIP

Portable salads call for hearty greens that won’t wilt by noon. We build on a base of one cup each of torn baby kale and romaine for maximum flavor and crunch.

Store toppings like croutons and toasted nuts in a resealable plastic bag or other separate container so they don’t get soggy.

AVOCADO, MANGO, AND TOASTED SEED SALAD (shown) Toppings: ½ cup each edamame, chopped mango, and sliced sugar snap peas; ½ avocado coated in ¼ cup mixed toasted seeds (sesame, pumpkin, sunflower, hemp). Soy vinaigrette: 1 tablespoon ricewine vinegar, ½ teaspoon each brown sugar and soy sauce, 2 tablespoons extra-virgin olive oil, salt and pepper to taste. TUNA AND BUTTERBEAN SALAD Toppings: ½ cup each butter beans, rinsed and drained; oil-packed tuna; thinly sliced celery; torn croutons (for recipe, see page 80). Tomato vinaigrette: 1 tablespoon red-wine vinegar, ½ teaspoon Dijon mustard, 2 tablespoons extravirgin olive oil, 2 tablespoons quartered cherry tomatoes, salt and pepper to taste. QUINOA, DRIED CHERRY, AND BLUE CHEESE SALAD Toppings: ½ cup each cooked quinoa and thinly sliced fennel; 2 tablespoons each dried cherries, blue cheese, and chopped toasted almonds. Dijon vinaigrette: 1 tablespoon redwine vinegar, ½ teaspoon Dijon mustard, 2 tablespoons extra-virgin olive oil, salt and pepper to taste.

Coating the cut avocado half in seeds keeps the surface from browning.

R EC I PES BY L AU RY N T Y R EL L A N D L AU R A R EG E ; FO O D ST Y LI N G BY G R EG LO F TS; C RYSTA L C L E A R R ECTA N G L ES, FRO M $ 5 E AC H , C O N TA I N ERSTO R E.C O M

POWER LUNCHES

Make & Take E V E RY DAY FO O D

NICE SPREAD 1 | VEGGIE BANH MI

SUPER SANDWICHES Nobody likes a soggy lunch, which is why you should t art with a crisp baguette and scoop out some of the bread. Then follow with one of these ultra-flavorful combos—in each, you t rategically layer ingredients so they marinate beautifully. The result: a sandwich that tates even better a few hours later.

PACKING TIP Wrap with plastic, then aluminum foil to keep everything tightly in place.

Toss ½ cup julienned carrots with 1 teaspoon each brown sugar, lime juice, and pickled-jalapeño juice. Season with salt. Spread Spicy Mayo (see recipe, right) on both sides of bread. Layer ¼ cup sliced cooked beets, dressed carrots, and a few pickled jalapeños. Top with cilantro sprigs.

Amp up mayo three different ways—one for each sandwich.

Start with 2 tablespoons mayonnaise

Spicy Mayo

2 | HAM AND HAVARTI Spread Mustard Mayo (see recipe, right) on both sides of bread. Layer with 2 slices Havarti, ¼ cup arugula, and 2 slices Black Forest ham.

ADD

1 teaspoon Sriracha Mustard Mayo

3 | CHICKEN PAN BAGNAT

Toss ⅔ cup shredded cooked chicken (for a great recipe, see page 71) with ⅓ cup sliced roasted red peppers, ¼ teaspoon minced garlic, and 2 tablespoons each red-wine vinegar and extra-virgin olive oil. Season with salt and pepper. Spread Olive Mayo (see recipe, right) on both sides of bread. Top with chickenpepper mixture and whole basil leaves.

ADD

1 teaspoon Dijon and 1 tablespoon chopped cornichons Olive Mayo

ADD

1 tablespoon finely chopped olives

KEEP IT FRESH You can always have sandwich bread on hand by freezing single-serving baguette portions. First, cut one into four equal pieces and slice each lengthwise (so it opens like a book). Scoop out the inside and save it for breadcrumbs or croutons (see recipe, right). Wrap the sections individually in plastic and stick them in the freezer. Reheat as needed in a toaster or conventional oven before using.

Use the scoopedout bread to make croutons: Preheat oven to 375°. Toss 1 cup torn pieces with 2 tablespoons extra-virgin olive oil. Season with salt and pepper. Spread on a rimmed baking sheet; bake, turning once, until crisp and golden, about 12 minutes. Let cool completely.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

For Salad Day

Make & Take E V E RY DAY FO O D

JUST-ADD-WATER SOUPS We’ve all been there: You want soup for lunch, but you’re not sure how to carry it without the risk of leakage. Enter these simple recipes, which layer quick-cooking ingredients and condiments like miso, harissa, and chipotle. When you’re ready to eat, create the delicious broth: Fill the container almot to the top with water, seal, shake, remove the lid, and microwave for two minutes. Then season with salt, reseal, gently swirl, and enjoy.

Since hot water quick-cooks the ingredients, slice the vegetables extra thinly so they’ll be ready in a snap.

ASIAN RICE-NOODLE SOUP WITH BOK CHOY

PACKING TIP MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS 2 tablespoons couscous 1 tablespoon mild harissa ⅓ cup very thinly sliced zucchini ½ cup chickpeas, drained and rinsed ¼ cup halved cherry tomatoes 1 tablespoon packed basil leaves, torn if large

A wide-mouthed heatproof container with a tight-fitting lid is your best bet. And since it doubles as a bowl, there’s one fewer thing to clean.

1 ounce uncooked vermicelli rice noodles ½ cup very thinly sliced baby bok choy ¼ cup frozen corn, thawed 2 button mushrooms, very thinly sliced 4 teaspoons miso paste 2 tablespoons very thinly sliced small sweet or spicy peppers 1 tablespoon very thinly sliced scallions, white and light-green parts only

SPICY SOUTHWESTERN SOUP WITH CHORIZO

¼ cup frozen peas, thawed

½ cup black beans, drained and rinsed 2 teaspoons chipotlein-adobo sauce (without any chiles) ⅓ cup very thinly sliced white onion ½ cup packed babyspinach leaves, very thinly sliced ¼ cup very thinly sliced dried chorizo

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. ®

Sweets E V E RY DAY FO O D

You don’t need to be a kid to crave the salty sweetness of peanut butter and jelly. Embrace your love of a good PB&J with our take on the classic sandwich, served up in fine dessert form. Here, creamy cheesecake squares meet a Concord-grape glaze. PHOTOGRAPH BY BRYAN GARDNER

1. Preheat oven to 350°. Brush a 9-by13-inch baking dish with butter.

Active Time: 35 min. Total Time: 6 hr. 30 min. Makes: About 24 two-inch squares

2. Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and ½ teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand. Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our testkitchen’s go-to for baking); and roomtemperature eggs and cream cheese. 6 tablespoons unsalted butter, melted, plus more, softened, for brushing 14 graham crackers (each 3 by 5 inches), broken into pieces

⅔ cup unsalted roasted peanuts ⅓ cup packed light-brown sugar 1 teaspoon kosher salt 2 pounds cream cheese (4 eight-ounce bars), room temperature 1 cup creamy peanut butter, such as Jif or Skippy 1 cup granulated sugar 4 large eggs, room temperature 1 teaspoon pure vanilla extract

Roasted peanuts add extra crunch and a rich, nutty flavor to the classic grahamcracker crust.

1 cup Concord-grape jelly

3. Reduce oven to 325°. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until light and fluffy, scraping down sides of bowl as needed. Beat in remaining ½ teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with a small offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely. 4. Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours. Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

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

ALL GROWN UP

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES

2016

Buy tickets now! american-made.ticketbase.com A three-day gathering of the nationâ&#x20AC;&#x2122;s most influential innovators, celebrity entrepreneurs, and business owners to teach and inspire makers at every level.

FRIDAY, OCT 21: PARTY SATURDAY, OCT 22: PANELS SUNDAY, OCT 23: SHOP

OCT 21- OCT 23, 2016 NEW YORK CITY

#WhatsYourAmericanMade

SEPTEMBER PHOTOGRAPH BY MARTYN THOMPSON

“Life starts all over again when it gets crisp in the fall.” —F. SCOT T FITZGER ALD, THE GRE AT GATSBY

PHO

TOGR

APHS B Y LENNART WEIBULL

TEXT

A DAN

Forget everything you know about basic blueberry or banana muffins. These next-level recipes will wake up your breakfast routine with flavorful grains, fruit-forward batters, and protein-packed fillings. (One even has an entire hard-boiled egg inside!) Plus, they’re easy like Sunday morning— whip up a batch and enjoy them any day of the week.

sweet-potato and chocolatechunk muffins

Olive oil and roasted sweet potatoes make these extra-moist.

gluten-free blackberrycornmeal muffins

Almond flour lends a nutty note to this treat.

STIR THINGS UP Bake better-for-you muffins that are beyond delicious by going for a few unique pantry ingredients, like millet for a pop of crunch, or coconut oil for its tropical flavor. Our new favorites feature healthy hacks, like adding purĂŠed fruit in place of some of the sugar for sweetness, and rich nut flours that are gluten-free.

For recipes, see page 123.

THE DETAILS: Royal Copenhagen Blue Fluted Half Lace plates, from $160 each, royalcopenhagen.us. Hario copper pour-over kettle, $169, kaufmann-mercantile.com. Opposite: Russet measuring cups, $28, anthropologie.com. Eric Bonnin Ceramics Kam stacking mixing bowl, in Oatmeal, $120, ericbonninceramics.com.

90 NOW OR LATER double-apple bran muffins

Fresh, tart apple and applesauce make these naturally sweet and never dry.

Muffins are the quickest of quickbreads. Put a batch in the oven while sipping your coffee and theyâ&#x20AC;&#x2122;ll be ready by your second cup. You can also make them ahead and theyâ&#x20AC;&#x2122;ll stay fresh in an airtight container for a few days (but we do love their taste the best the day of). To get a jump-start, mix the wet and dry ingredients the night before, then just toss everything together and bake them in the morning.

gluten-free banana–almond butter muffins

This nut-butter-rich recipe calls for no flour and just a little sugar.

vegan blueberry muffins

Mashed bananas replace eggs in these wholesome rounds.

orange-anddate-crumble muffins

Sweet with dates and aromatic orange zest, they’re coffee cake in mini form.

GET IN GEAR You can bake your muffins directly in greased tins for a golden bottom, but paper liners or even pressed-in parchment will make cleanup a breeze. Portion out evenly sized muffins with an ice cream scoop, and when they’ve finished baking, transfer them to a cooling rack so they don’t get soggy. Tempting as they are right out of the oven, their texture is perfect after they’ve cooled completely. THE DETAILS: Williams-Sonoma copper cooling rack, $30, williams-sonoma.com.

zucchini, Gruyère, and black pepper muffins

Wheat germ adds a toasty flavor.

kale, corn, and jalapeño muffins

A touch of honey brings out the corn’s sweetness.

EAT YOUR VEGETABLES Got a CSA box full of summer produce? Bake a plateful of savory muffins. Vegetables impart moisture and flavor as the muffins cook, and they play well with spicy, peppery, and cheesy additions that strike a seriously satisfying comfort-food chord.

MORNING GLORIES

R EC I PES A N D FO O D ST Y LI N G BY S H I R A B O CA R ; A RT D I R ECT I O N BY JAS PA L R I YAIT; PRO P ST Y LI N G BY TA N YA G R A FF

Muffins are the original grab-and-go breakfast, and this one cleverly packs enough protein and flavor to keep you sated through lunch. Inspired by the famed Rebel Within at the San Francisco bakery Craftsman and Wolves, this twist can be prepped the night before: Fry up the sausage, grate the cheese, and boil the eggs until the whites are firm (the yolks will finish cooking inside the muffins). The next day, just combine and divide everything into tins and put them in a preheated oven 30 minutes before you need to head out the door.

breakfast egg-and-cheese muffins

Sour cream keeps them moist and adds a subtle tang.

INTO THE MYSTIC The base of this rustic fence is made from black-locust wood, a material known for its durability. Landscape designer Dean Riddle then cut a mix of saplings, which will weather beautifully over time, to four and a half feet and attached them to the base with nails.

P HO T OGR A P HS BY NGOC MINH NGO T E X T BY MELIS S A OZ AWA

As summer waves goodbye, step into a romantic September garden in New Yorkâ&#x20AC;&#x2122;s Catskill Mountains that bursts with late-season splendor.

BEYOND THE GARDEN GATE

A FINE BALANCE “It’s tempting to want to maximize the bed space and minimize the path size,” says Riddle. “But when the plants are full and overflowing, they actually take up twice as much room as the beds.” Even at its wildest, the ample pathways mean there is plenty of room to walk around the garden.

THE LONG VIEW The house was designed by architect George Reid in 1906. “The garden is right outside the kitchen,” Robertson says. “So when we open the windows in the morning, the scent fills the room.”

MIGHT BE THE HEADY SCENT

of phlox that greets you, or the steady hum of insects flitting from blossom to blossom, or just the sheer volume of flowers you see past the gate. But it’s all of those things that add up to a feast for the senses—exactly what owner Rebecca Robertson had in mind when she and her husband hired landscape designer Dean Riddle to reimagine the grounds of their Catskills weekend home into “an overgrown English garden,” in Robertson’s words.

Riddle, who is known for his abundant planting style, calls it “Rebecca’s garden”—a lush, blousy, and endlessly romantic display of flowers that he framed with a rustic stick fence. The layout is simple: eight raised beds (each about three and a half feet wide) divided by gravel paths. While the structure is orderly, the plants are encouraged to be anything but. A floriferous grouping—sweet peas, cleome, phlox, flowering tobacco, and columbine—selfsows and spills out of the beds. Each spring, Riddle thins the perennials, coaxes or removes volunteer plants, and introduces annuals like morning glories, Verbena bonariensis, and trailing petunias. Robertson loves it when the garden is at its “lushest and most overgrown.” But to keep the area loose without its looking chaotic or messy, Riddle makes sure the paths are crisp, weeded, and free of debris. “It sets up a beautiful tension,” he says. The couple also asked Riddle to screen out the car park and the long driveway that leads to the house. To do so, he devised a beautiful, woodland-like landscape surrounding a winding path. Sticking to a soft palette of pastels, he planted native and native-associated varieties that are adapted to the region: redbuds (Cercis canadensis) and Juneberry trees (Amelanchier lemarckii), ‘Little Lime’ hydrangeas and fragrant white Clethra shrubs, and groundcovers like geraniums and ferns, which are appealing to the eye during all seasons. For Riddle, there is a time after he’s created a landscape when he needs to “let it start telling its own story.” Now, five years later, he can begin to do just that. “It’s very much a gardener’s garden,” he says. “There needs to be a controlling hand, but one of the lovely things about watching it mature is to just let it be.” And Robertson takes pleasure in seeing the story unfold: “I love it in the morning, when the bees and hummingbirds are very busy. I love it in the late afternoon, when the light changes the depth of color of the leaves and flowers. And I always love it when our dog is there—a goldendoodle in a sea of entangled blue, white, mauve, and green.”

BEAUTY UNDERFOOT To grow creeping thyme between the paving stones, Riddle swept a mixture of seed and sand into the cracks in the early winter so it would germinate in the spring.

BREAKING THROUGH The stick fence keeps the space contained but not restricted, as plants are encouraged to grow between the saplings. Riddle loves how it doubles as a trellis for vines like ‘Heavenly Blue’ morning glories and ‘Duchess of Albany’ clematis.

“YOU MUST STAKE YOUR CLAIM AND BE IN CHARGE, BUT AT THE SAME TIME LET THE GARDEN HAVE ITS OWN PERSONALITY,” SAYS RIDDLE.

GIVING TREES Riddle planted multistemmed Juneberry trees, which he thinned to create an open habit, along the path leading up to the house. They erupt in frothy white flowers in spring, and are followed by berries that are delicious to people as well as to cedar waxwings and other birds.

100

ROOMS FOR IMPROVEMENT

Thereâ&#x20AC;&#x2122;s hidden potential for

greatness in every space. Unlock it with these

smart, stylish ideas that

transform overlooked areas into the best spots in your home. PHOTOGRAPHS BY KATE MATHIS TEXT BY SARA MORROW

CARVE OUT A COZY NOOK This custom builtin transforms a walk-through room (or a wider hallway) into a sweet spot for getting lost in a good book. You can also take the idea one step further by adding drawers underneath to store blankets and extra pillows. To achieve a similar DIY look, flank a deep bench or loveseat with two bookshelves securely mounted to the wall.

THE DETAILS IKEA Viktigt baskets with lids, $10 each, ikea.com. Juniper Books Word Cloud Classics Complete Set, $745, juniper books.com.

BE FLEXIBLE Triple-jointed light fixtures, like these Signal 2 arm wall sconces by JieldĂŠ ($399 each, shophorne.com), allow for just-right illumination, no matter your angle of repose.

THE DETAILS Van Dyke’s Restorers Architectural Olympic shelf brackets, 12", in Alder, $34.25 each, vandykes.com. Ballard Designs Paris Bistro counter stools, $289 each, ballarddesigns.com.

REACH NEW HEIGHTS Depending on the window’s location, opt for the table to sit at counter or bar height—around 34 or 40 inches, respectively.

CREATE A PRETTY PERCH

MAKE AN ENTRANCE

By simply hanging a shelf across a window, you can give purpose to an unexpected area and, best of all, take in a view. We just mounted brackets to the molding and added a few stools to make a new table, which is workstation-perfect with a morning coffee and a laptop, and a great vantage point for relaxing while watching the kids play in the yard. Bonus: It can double as a sundrenched but toddler- or pet-proof locale for potted herbs.

Literally. With front doors that open into a living or dining room, differentiate the space by creating a wall that functions as a stylish divider as well as a storage center. We painted the inside of a birch IKEA unit, then wrapped the exterior with painted fiberboard so it fit snugly over the baseboard molding. Shoes go on the bottom, but a beautiful collection on top draws the eye upward, helping this workhorse feel more decorative than utilitarian.

103

HANG LOOSE These medium circular hooks by Staffan Holm for Hay can handle bags, scarves, and other goods that beg for a designated home (in Natural Ash, $28 each, moma store.org).

THE DETAILS IKEA Kallax shelving unit, in Birch Effect, $149; Kallax inserts with 2 drawers, in White, $20 each, and with door, in White, $15 each; and Drรถna boxes, in White, $5 each, ikea.com. Simpson Door Company Contemporary thermal exterior door with white laminate glass (#7406), from $1,100, simpsondoor.com.

STASH AND STORE Dress up cabinet fronts and drawers with DIY pulls. Drill a hole in each panel, then attach a folded piece of leather with a small screw and nut.

104

PIN LIKE A PRO Grouped together, these Michaels ArtMinds diminutive cork tiles make quite a statement (in Natural, $12 for 4, michaels .com). The best part? Each comes with mounting tape, which makes hanging the grid a breeze.

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

PAINT IT ON A durable, easy-toclean semigloss paint, typically reserved for molding and trim, does the trick here. The neutral shade (Revere Pewter, from Benjamin Moore) lets the rustic pine’s character shine through.

OPEN UP Leave the bottom panel exposed for stashing commonly used items, like gardening tools and cleaning supplies.

HANG A HUB

ADD UNDERSTAIR STORAGE

Embrace the fact that the kitchen is the bustling heart of your home by turning a wall into a cheery communication center. This panel, sandwiched between a window and a patio door, was previously unused. We covered it with two dozen 12-by-12-inch cork tiles to bring warmth and offer plenty of real estate for tacking up reminders, grocery lists, kids’ artwork, and inspiring images to keep everyone smiling throughout the day.

It’s been there all along, yet few homes utilize it. The space under your steps is roomier than most closets, and there are many ways to take advantage of it. You can open the wall and fill it with open shelving, or even hire a contractor to install plumbing for a powder room. We built drawers to find a permanent (and outof-sight) solution for mail, stray mittens, dog leashes, and other household ephemera that needs a home.

106

THE PURPLETOPPED TURNIP IS THE MOST COMMON VARIETY AND HAS A CLEAN, PEPPERY BITE.

LOOK FOR DIFFERENT-COLORED AND -SHAPED HEIRLOOM CARROTS, WHICH TASTE ESPECIALLY SWEET.

ROOTS From beets to carrots to turnips, there’s something undeniably beautiful about these vibrant, rainbow-hued vegetables that grow underground. Serve them raw in salads—they snap with sweetness thanks to their natural sugars—or roast them to intensify their flavor. With many, you can use the leafy tops to test freshness (the firmer, the better)—and then eat them, too. They’re great sautéed or turned into pesto.

For recipes, see page 128.

E XC ER P T ED FRO M M A RT H A ST E WA RT ’ S V EG E TA B L ES: I N S PI R ED R EC I P ES A N D TI P S FO R C H O O S I N G, C O O K I N G, A N D ENJ OY I N G T H E FR ES H EST S E ASO N A L FL AVO RS , FRO M T H E ED ITO RS O F M A RT H A ST E WA RT LIV I N G, PH OTO G R A PH S BY N G O C M I N H N G O A N D OT H ERS . C O PY R I G H T © 20 1 6 BY M A RT H A ST E WA RT LIV I N G O M N I M ED IA , I N C. R EPR I N T ED BY PER M I S S I O N O F C L A R KS O N P OT T ER , A N I M PR I N T O F PEN G U I N R A N D O M H O U S E L LC. A L L R I G H TS R ES ERV ED; PH OTO G R A PH BY M A RC U S N I L S S O N (B O RS C H T )

P HO T OGR A P HS BY NGOC MINH NGO

vegetable LOVE

We’ve always adored them. We’re cooking with them more creatively than ever. Now we’re thrilled to bring you a taste of what’s to come in our new 328-page book, Martha Stewart’s Vegetables. This paean to produce, on shelves this month, is packed with buying, storing, and prepping tips for every variety imaginable—and 150 recipes. Consider this a sneak peek of your go-to, year-round guide to garden-fresh eating.

While traditional borscht recipes call for boiling the roots, we roat them intead for a deeper, richer flavor. This recipe comes with built-in lessons on what pairs well with beets, including potatoes and sour cream to balance their sweetness, and fresh herbs to bring out their bright notes.

roastedbeet-andpotato borscht

GREENS Leafy greens are among the most nutrient-rich vegetables, and they lend themselves to being prepared every which way: juiced, chopped into salads, wrapped around grilled meats, quickly sautéed, or simmered until their flavor turns sweet and deep. When shopping for any variety, you’ll recognize the good ones by their vivid color and taut, compact stems.

LACINATO KALE— ALSO CALLED DINOSAUR KALE AND CAVOLO NERO—HAS TALL, BROAD, WRINKLY LEAVES THAT MAINTAIN THEIR TEXTURE EVEN AFTER COOKING.

109

DAV I D M A LO S H (O R EC C H I E T T E )

The only embellishments greens need—whether you’re using pungent broccoli rabe or earthy chard—are garlic, olive oil, and maybe a touch of heat from red-pepper flakes. Add sweet tomatoes, toated breadcrumbs, and pata and you’ve got one satisfying meal.

orecchiette with broccoli rabe and tomatoes

110

FRESH SHELL BEANS, SUCH AS CRANBERRY, EDAMAME, AND LIMA, HAVE A CREAMY TEXTURE AND DON’T NEED TO BE SOAKED BEFORE COOKING.

PODS Time is of the essence when it comes to snow peas, fava beans, okra, and other pods (aka legumes). They taste their very best right after being harvested, so buy them at farm stands and enjoy them immediately—or blanch them and reheat later.

LIKE ITS GREEN COUNTERPART, PURPLE OKRA IS A CLASSIC PICKLING VEGETABLE.

Crisp green beans (or haricots verts) and buttery shell beans come together with a riot of herbs in this take on the Middle Eatern bread salad, fattoush, which tates like summertime in a bowl. Here, both types of beans are boiled and then shocked in ice water to preserve their colors and textures.

green bean, shell bean, and sweet onion fattoush

112

STORE ASPARAGUS LIKE FRESH FLOWERS: STAND THEM UPRIGHT IN WATER, WITH THE TIPS LIGHTLY COVERED WITH A DAMP PAPER TOWEL.

YOU CAN FREEZE RHUBARB FOR UP TO A YEAR TO ENJOY OUT OF SEASON.

STALKS Aromatic fennel, tart rhubarb, mild celery, and other stalks have their own distinct flavors. The one commonality: Theyâ&#x20AC;&#x2122;re most delicious and tender when young (they can get tough and stringy with age). Your best bet is to seek out smaller, younger specimens.

FO O D ST Y LI N G BY FR A N C ES B O SW EL L ; A RT D I R ECT I O N BY M I C H EL E O U T L A N D

113

Fennel has a sweet anise flavor, and like asparagus, celery, and kohlrabi, itâ&#x20AC;&#x2122;s delicious eaten raw. (To do so, we recommend cutting the bulb thinly or into matchticks, then tossing it into salads.) But when cooked, as in this creamy seafood tew, fennel imparts a mild celery-like flavor that pairs beautifully with briny clams and fresh tarragon.

clam pan roast with fennel and sausage

114

MODERN LOVE

To transform her 1964 Eichlerstyle house from dreary to airy, Steinback removed low tile ceilings to expose cedar beams, gutted the bathrooms and basement, replaced the floors, and renovated the kitchen. An Eero Saarinen Tulip table anchors her dining area. The textile artwork is vintage, and the glass pieces were made by her friends, the glass artists Andi Kovel and Justin Parker, of Esque Studio. Opposite: In the living room, the Baker sofa is from 1stdibs.com, the table and patterned rug are Moroccan, and the chair and cabinet are midcentury. THE DETAILS From left: Cedar & Moss Tilt Regular sconce, in Brass, $95, cedar andmoss.com. Cedar & Moss for Rejuvenation floor lamp, in Brushed Satin, $449, rejuvenation .com. Esque Studio Waterdrop jug, from $360, esque-studio .com. Tom Kelley Salt chairs, $129 each, dwr.com. Cedar & Moss Alder pendant lights, in Opal and Brass, from $349 each, cedar andmoss.com. Opposite: Kat + Maouche vintage Moroccan rug, from $1,300 (for similar styles), katandmaouche.com. Cedar & Moss for Rejuvenation Cyprus three-arm floor lamp, in Brushed Satin Brass with OilRubbed Bronze Shades, $799, rejuvenation.com.

For lighting any space, Steinback believes “the key is layers— that means overhead, wall, and table lights, as well as dimmers. You need lots of options for different moods.”

LIGHTING THE WAY

P HO T OGR A P HS BY JA K E S TA NGEL T E X T BY JENNIFER T UNG

Portland, Oregon, native MICHELLE STEINBACK is igniting the design world with her light fixtures, which combine modern shapes with classic details. Sheâ&#x20AC;&#x2122;s struck the same balance in her midcentury home, a haven filled with vintage finds and handmade pieces from friends. Add Steinbackâ&#x20AC;&#x2122;s illuminations and her three happy kids to the mix, and the place glows with life.

116

Steinback and her brood—Dak, 10; Sunshine, 4; and King, 8—relax on the deck behind their home, which borders Oregon’s Tryon Creek State Natural Area.

When Michelle Steinback started her lighting company three years ago, she drafted a personal mission statement and pinned it to her studio wall. “I have always been unswervingly true to myself,” a part of it read. “Keep doing that; just don’t be insensitive to others along the way.” Those words propelled Steinback as she built her collection of stylish and extremely popular sconces, pendants, and lamps. They also speak to the rebirth, both personal and professional, that she experienced along the way. Steinback, 40, has design sense in her DNA. “My great-grandmother was a painter, and my grandfather was an inventor,” she says. “My dad was a musician and small-business owner. My mom was a fabric buyer, and we had a dedicated crafts room.” The first in her family to go to college, Steinback majored in art history at Whittier College in California, which led to a year abroad in Lausanne, Switzerland, and Copenhagen, Denmark— two places that enormously influenced her aesthetic. “The idea of reacting against ornamentation spoke to me,” she explains. “So did the Bauhaus mission of designing for everyday people.”

After college, Steinback earned a master’s degree in landscape architecture and got a job at an urban-planning firm back in Portland. She eventually moved to a local home-goods company, where she spent 10 years rising to the position of vice president and director of lighting and marketing. While there, she married her college boyfriend and had three children. In December 2012, desperate for more space, she and her husband looked at a dilapidated midcentury house in the Portland suburb of Lake Oswego that a wealthy Manhattanite had left abandoned for 20 years. “It was a wreck,” Steinback says. “It smelled like mold and mice. But it backed up to the Tryon Creek State park, and the back of the house was all glass.” Soon after they purchased the home, Steinback’s world imploded. In January 2013, the day after the closing, she got laid off. Two months later, during the demolition stage of her renovation and with a nursing baby and two little boys underfoot, her marriage fell apart. Strapped for cash and reeling from stress, she continued the work, which included ordering 35 European sconces on eBay to light her basement. When they didn’t fit properly, Steinback had an epiphany: “I realized I knew how to make my own, and I could sell them,” she says. With the money reserved for her kitchen renovation, she started making lamps at night while her kids slept. She named her fledgling company Cedar & Moss, after the foliage in her lush backyard. When Steinback launched in November of that year, her line instantly took off. Since then, she’s grown her staff to 11 (“I hired all women at first, because they worked in my home, and I wanted to feel comfortable,” she says), partnered with the Williams-Sonoma-owned company Rejuvenation, and bought a separate work space. Today, she’s less concerned about survival— her clients include restaurants and boutique hotels around the world—and more focused on paying her good fortune forward. “I was so shattered, and the universe was there for me,” she says of her amazing rebound. “Sometimes the bad things that happen to you turn out to be the best things. Now I want to nurture and empower others.”

Clockwise from top left: When Steinback bought the house, she stripped gray paint off the front door to restore the original

NATURAL SETTING

bright-orange entrance. King soars on a 50-foot rope swing in the backyard. Steinback has designated a room in her basement as a “design library,” where she stores inspiring vintage fixtures along with works in progress. Sunshine loves to splash around in the stream behind the house. “The biggest perk of having my own studio is the flexibility I have to spend more time with my children,” Steinback says. “At home, we love to play chess, draw, or be outside together.”

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COOK’S CORNER

Thanks to savvy budgeting and bartering, Steinback spent only $6,000 on her kitchen reno. After she’d traded lights for two friends’ labor, she and they painted the cabinets white and restored the doors, built the island, and installed shelves and IKEA butcherblock countertops. Wishbone chairs by Hans Wegner hug the table. THE DETAILS Cedar & Moss Alto sconces, $189 each, and Alto Rod pendants with 12-inch globes, from $229 each, cedarand moss.com. Sawkille tall stools, in Bleached Maple, $850 each, sawkille.com.

BRIGHT IDEAS

A Paul Cadovius “Cado” wall unit in her home office serves as Steinback’s sketching and design station; the floor lamp, chair, and mirror are vintage. “I work in this space almost every night after the children go to bed—typically until the wee hours,” she says. “I love the quiet and serenity of late nights.”

Steinback’s bedroom is filled with pieces she’s collected: The throw on the bed is from an estate sale, the carpet is from Portland vintage Moroccan-rug shop Kat + Maouche (katand maouche.com), and the chair cushion is covered in Schumacher Queen of Spain fabric—a pattern Mick Jagger once had on his walls. She framed antique weavings for artwork, and the lamp on her nightstand is a prototype for her line.

PRO D U C ED BY LO R N A A R AG O N; A RT D I R ECT I O N BY JAS PA L R I YAIT

E ASY E ARTH TONES

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WOODSY WELCOME

Steinback bought her patio furniture on Craigslist, and added black IKEA cushions and pillows she made from African and batik textiles found at estate sales. The rug is also from Kat + Maouche. â&#x20AC;&#x153;I have really good vintage luck!â&#x20AC;? she says. The string lights in the trees are from Target.

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T H E HANDBOOK How-tos and Recipes From This Issue

HOW-TO

Muffins Remixed PAGE 88

Good Things PAGE 22

sugar, eggs, oil, and mashed sweet potato. Stir wet ingredients into dry until just combined. Fold in chocolate.

f in

s remi xed

Forget everything you know about basic blueberry or banana muffins. These next-level recipes will wake up your breakfast routine with flavorful grains, fruit-forward batters, and protein-packed fillings (one even has an entire hard-boiled egg inside). Plus, they’re easy like Sunday morning— whip up a batch and enjoy them any day of the week.

PAINTED PENCILS Supplies

Craft paint, in 2 different shades Aluminum foil Number 2 pencils Washi or clear tape 1. Squeeze paints in 2 parallel,

pencil-length strips on a piece of foil. 2. Cover pencil erasers with tape to protect them.

GLUTEN-FREE BLACKBERRYCORNMEAL MUFFINS

Active Time: 15 min. Total Time: 1 hr. 5 min. Makes: One dozen

You can substitute 1 cup of mashed banana for the sweet potatoes; reduce the sugar to ½ cup and bake as directed.

To make your own almond flour, pulse 1 cup of sliced or slivered almonds at a time in a food processor until finely ground.

2 medium sweet potatoes

¾ cup extra-virgin olive oil, plus more for brushing (optional) 1½ cups whole-wheat flour

½ teaspoon baking soda

1½ teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon kosher salt

SOURCES General’s Cedar Pointe No. 2 pencils, $24 for 3 dozen, general pencil.com. Martha Stewart Crafts Multisurface Satin acrylic craft paint, in Slate Gray and Cloud, $2.50 for 2 oz., michaels.com.

2 cups almond flour

1½ teaspoons baking powder

¾ cup sugar

5. Remove tape from erasers.

1 stick unsalted butter, room temperature, plus more for brushing (optional)

½ cup fine cornmeal

paint strips, then roll through paint. plastic cups to dry. (This ensures that they won’t stick to foil once completely dry.)

B RYA N GA R D N ER (PEN C I L S)

SWEET-POTATO AND CHOCOLATE-CHUNK MUFFINS

3. Place pencils parallel to

4. Place pencils on top of

3. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

3 large eggs, room temperature 5 ounces bittersweet chocolate (60 percent cacao), coarsely chopped (1 cup)

1. Preheat oven to 400°. Prick sweet potatoes all over with a fork; place on a parchmentlined baking sheet. Bake until tender when pierced with a knife, about 1 hour. Let cool, then scoop out and mash flesh; discard skins. Measure out 1 cup, reserving remainder for another use. 2. Reduce oven to 350°. Line a standard 12-cup muffin tin with baking cups or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together

½ teaspoon kosher salt ¾ cup sugar, plus more for

Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in 1 cup blackberries. 2. Divide batter evenly among muffin cups. Scatter remaining ½ cup blackberries on top; sprinkle with sugar. Bake until golden and tops spring back when lightly touched, about 25 minutes. Let cool 5 minutes in tin, then run an offset spatula around edges and transfer to a wire rack; let cool completely.

PRO TIP Muffins freeze beautifully. To make sure they don't get squished in the process, place them in the freezer on a sheet pan; then, once they’re frozen, transfer them to a resealable plastic freezer bag. Before serving, wrap them in parchmentlined foil and heat in a 350° oven for 10 minutes.

sprinkling Grated zest of ½ lemon 3 large eggs, room temperature 1½ cups fresh blackberries, halved

1. Preheat oven to 375°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a small bowl, whisk together almond flour, cornmeal, baking powder, and salt. Beat butter with sugar and lemon zest on medium-high speed until pale and fluffy, about 5 minutes.

DOUBLE-APPLE BRAN MUFFINS Active Time: 15 min. Total Time: 1 hr. 5 min. Makes: One dozen Applesauce makes these muffins extra-tender. Fresh diced apple adds a refreshing pop of flavor. 1 stick unsalted butter, melted, plus more for brushing (optional) 1 cup unbleached all-purpose flour 1 cup wheat bran or toasted wheat germ 2 tablespoons millet 1 teaspoon baking soda

½ teaspoon kosher salt 6 tablespoons packed lightbrown sugar

124 HOW-TO HANDBOOK

1 large egg, room temperature 1 cup unsweetened applesauce 1 Granny Smith apple, peeled, cored, and cut into a ¼ -inch dice (about 1 cup)

1. Preheat oven to 350°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat bran, millet, baking soda, and salt. In another bowl, whisk together butter, brown sugar, egg, and applesauce. Stir wet ingredients into dry until just combined. Fold in apple. 2. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 24 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

GLUTEN-FREE BANANA– ALMOND BUTTER MUFFINS Active Time: 15 min. Total Time: 1 hr. 5 min. Makes: One dozen For additional crunch, top each muffin with about 1 tablespoon of granola before baking. Saflower oil, for brushing (optional) 1½ cups almond butter 3 bananas, mashed (1¼ cups), plus 1 banana, thinly sliced 3 large eggs, room temperature

¼ cup sugar ¾ teaspoon kosher salt ¾ teaspoon baking soda 1½ teaspoons apple-cider vinegar

1. Preheat oven to 400°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together almond butter, mashed bananas, eggs, sugar, salt, baking soda, and vinegar until just combined. 2. Divide batter evenly among muffin cups; top each with 2 to 3 banana slices. Bake until golden and tops spring back

Recipes

when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. VEGAN BLUEBERRY MUFFINS Active Time: 15 min. Total Time: 1 hr. 5 min. Makes: One dozen Coconut oil, which is solid at room temperature, adds a mild sweetness; vegetable oil can also be used.

⅓ cup virgin coconut oil, melted, plus more for brushing (optional) 1 cup unbleached all-purpose flour 1 cup whole-wheat flour 2 teaspoons baking powder

½ teaspoon kosher salt ½ cup granulated sugar 2 bananas, mashed ( ¾ cup) 1 cup almond milk, room temperature 1 teaspoon pure vanilla extract 1 cup fresh blueberries Turbinado sugar, for sprinkling

1. Preheat oven to 425°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flours, baking powder, and salt. In another bowl, whisk together granulated sugar, bananas, coconut oil, almond milk, and vanilla. Stir wet ingredients into dry until just combined. Fold in blueberries.

2. Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar. Bake until light golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

ORANGE-AND-DATECRUMBLE MUFFINS

ZUCCHINI, GRUYÈRE, AND BLACK PEPPER MUFFINS

Active Time: 20 min. Total Time: 1 hr. 10 min. Makes: One dozen

Active Time: 15 min. Total Time: 1 hr. 5 min. Makes: One dozen

MUFFINS

Gruyère adds a rich nuttiness to these savory muffins.

1 stick unsalted butter, melted, plus more for brushing (optional) 1 cup old-fashioned rolled oats

1 stick unsalted butter, melted, plus more for brushing (optional)

1 cup unbleached all-purpose flour

2 cups unbleached all-purpose flour

1 teaspoon baking powder

¼ cup toasted wheat germ

½ teaspoon baking soda

1 tablespoon baking powder

½ teaspoon kosher salt

1 tablespoon sugar

1 cup lowfat buttermilk

½ cup packed light-brown sugar Finely grated zest of ½ orange

2 large eggs, room temperature

½ cup chopped pecans ½ cup chopped pitted Medjool dates (about 5) CRUMBLE

¾ cup old-fashioned rolled oats ¼ cup unbleached all-purpose flour

¼ cup packed light-brown sugar Pinch of kosher salt 4 tablespoons cold unsalted butter, cut into small pieces

1. Muffins: Preheat oven to 400°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, brown sugar, orange zest, and eggs. Stir wet ingredients into dry until just combined. Fold in chopped pecans and dates. 2. Crumble: In a small bowl, combine oats, flour, brown sugar, and salt. With your hands, work in butter until large, moist clumps form.

3. Divide batter evenly among muffin cups; top with crumble. Bake until golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper 1 cup milk 2 large eggs, room temperature 1 cup shredded zucchini (from 1 small zucchini) 1 cup finely shredded Gruyère (3 ounces)

1. Preheat oven to 400°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, wheat germ, baking powder, sugar, salt, and pepper. In another bowl, whisk together butter, milk and eggs. Stir wet ingredients into dry until just combined. Fold in zucchini and ⅔ cup cheese.

2. Divide batter evenly among muffin cups and sprinkle with remaining ⅓ cup cheese. Bake until golden and tops spring back when lightly touched, about 18 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

PRO TIP To quickly bring cold eggs to room temperature, cover them in a bowl full of hot water while you measure the other ingredients.

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126

Did you know handwriting helps sharoen sharpen critical thinking skills?

HOW-TO HANDBOOK

KALE, CORN, AND JALAPEÑO MUFFINS

BREAKFAST EGG-ANDCHEESE MUFFINS

Active Time: 15 min. Total Time: 1 hr. 10 min. Makes: One dozen

Active Time: 40 min. Total Time: 1 hr. 35 min. Makes: 9

Serve these savory muffins with a dash of hot sauce for extra kick.

This recipe is inspired by the legendary Rebel Within muffin at San Francisco bakery Craftsman and Wolves.

1 bunch kale, cleaned and torn into 2-inch pieces 1 stick unsalted butter, melted, plus more for brushing (optional) 1 cup unbleached all-purpose flour 1 cup fine cornmeal 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup milk 2 large eggs, room temperature 2 tablespoons honey 1 jalapeño, seeded and finely diced 1 cup fresh or thawed frozen corn kernels

1. In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use. 2. Preheat oven to 375°. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeño, and corn. 3. Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

For fun handwriting activities visit

Recipes

11 large eggs, room temperature

½ cup plus 1 teaspoon saflower oil, plus more for brushing (optional) 8 ounces breakfast sausage, casings removed 2 cups unbleached all-purpose flour 1 teaspoon baking powder

½ teaspoon baking soda ¾ teaspoon kosher salt 1 tablespoon sugar

½ cup sour cream ½ cup chopped scallions 1 cup finely shredded Asiago (4 ounces)

1. Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel–lined plate.

2. In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirring to break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into peasize pieces. 3. Preheat oven to 400°. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together remaining ½ cup oil, sour cream, ¼ cup water, and remaining 2 eggs. Stir wet ingredients into dry until just combined. Fold in sausage, scallions, and ½ cup cheese. (Batter will be thick and doughlike.)

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128 HOW-TO HANDBOOK

4. Fill each prepared muffin cup with 2 tablespoons batter. Nestle a cooked egg in each. For each cup, scoop 2 more tablespoons batter and flatten it slightly to form a disk. Cover egg with disk; gently press to seal. Sprinkle tops with remaining ½ cup cheese. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

Vegetable Love

When peeling beets, it's a good idea to wear gloves to avoid staining your hands.

PAGE 106

100

Active Time: 15 min. Total Time: 1 hr. 10 min. Serves: 4

101

vegetable LOVE

2 pounds red beets, scrubbed, peeled, and cut into a medium dice

ROOTS

1 pound russet potatoes, peeled and cut into a medium dice

ROASTED-BEET-ANDPOTATO BORSCHT There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are puréed until smooth, others are chunky—but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets.

2 shallots, coarsely chopped 3 to 5 sprigs thyme 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 5 cups low-sodium chicken broth or water

1 tablespoon red-wine vinegar Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

1. Preheat oven to 400°. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes. 2. Discard thyme. Transfer vegetables to a pot along with broth. Bring to a simmer over mediumhigh and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar

129 Recipes

and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Active/Total Time: 25 min. Serves: 6

ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES

1½ cups plain fresh breadcrumbs

For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin olive oil and some finely grated Pecorino Romano, but it’s exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs.

7 tablespoons extravirgin olive oil, plus more for drizzling

Kosher salt 4 anchovy fillets, rinsed and patted dry 6 cloves garlic, thinly sliced 2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped 1 pound cherry tomatoes, halved

¼ teaspoon red-pepper flakes 1 pound orecchiette 1 pound broccoli rabe, trimmed and cut into 2-inch pieces

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

1. In a large sauté pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate. 2. Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 table-

spoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 3. Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving ¼ cup pasta water. 4. Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

130 HOW-TO HANDBOOK

4 ounces feta, crumbled

½ cup coarsely chopped fresh

Make your own fresh breadcrumbs by pulsing white sandwich bread or rustic bread in a food processor to the desired consistency. They can be frozen in a resealable plastic bag for up to 2 months. GREEN BEAN, SHELL BEAN, AND SWEET ONION FATTOUSH Fattoush is a refreshing Middle Eastern bread-and-vegetable salad. You can blanch all of the beans in the same pot: first the green beans, then the shell beans (but not the other way around, since shell beans release a lot of starch). Active Time: 40 min. Total Time: 55 min. Serves: 4 Juice of 2 lemons, plus grated zest of 1 lemon 2 cloves garlic, crushed Kosher salt and freshly ground pepper

½ cup extra-virgin olive oil, plus more for brushing

½ pound green beans or haricots verts, trimmed

¾ cup shelled fresh shell beans, such as lima or cranberry 3 pitas (each 6 inches)

½ Vidalia onion, coarsely chopped 1 English cucumber, quartered and cut into 1-inch pieces

mint, plus more for serving

⅓ cup coarsely chopped fresh flat-leaf parsley

1. Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic. 2. Prepare an ice bath. Simmer green beans in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to ice bath, reserving pot of water; let beans cool, then remove and pat dry. Place in a large bowl. 3. Return water to a boil. Simmer shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain and pat dry. Combine with green beans.

4. Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pitas, turning once, until golden and crisp, about 1 minute a side. Let cool, then tear into 1-inch pieces. 5. Add onion, cucumber, feta, herbs, and pita to beans; drizzle with ½ cup vinaigrette and toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10 minutes and up to 1 hour before serving.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing 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 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that 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.

CLAM PAN ROAST WITH FENNEL AND SAUSAGE Many of the seafood stews of the world—bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others—share a common ingredient: fennel, which lends an anise-like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor. Active Time: 45 min. Total Time: 1 hr. 15 min. Serves: 6 1 clove garlic, minced 1 pound sweet Italian sausage, casings removed

¼ pound kielbasa, cut into ½ -inch cubes 12 small red potatoes, halved 3 small fennel bulbs, trimmed and cut into ¼ -inch slices 1 small leek, cut into ¼ -inch rounds and rinsed well

¼ cup Pernod or other aniseflavored liqueur 1½ cups bottled unsalted clam juice Kosher salt and freshly ground pepper 2½ pounds littleneck clams, scrubbed 2 large tomatoes, each cut into 8 wedges

¼ cup fresh tarragon leaves

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1. Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. 2. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes. 3. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes. 4. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

PRO TIP To clean leeks, slice, then soak them in a bowl of water, swishing to remove as much grit as possible. Discard the water, then repeat until no grit remains.

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PRO TIP

Recipes

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132 COLLECTING

WO R T H THEIR WE IGHT Paperweights used to be a discreet way to add personality to an otherwise mundane office desk. But since digital documents have mostly eliminated the need for them, these curios are now valued more for their old-school charm than their utility. The glass styles, ranging from millefiori globes (upper left) to animals and fruit designs, are common. So are Scottish manufacturer Midton Craftsâ&#x20AC;&#x2122; botanicals suspended in polyester resin, like the dandelion cube and thistle globe (lower left) and the milkweed block (upper right). Souvenir weights, such as the bronze Roman coin (top), are a nostalgic reminder of holidays abroad. And for a quirky fixture, consider the outsize polished-plaster aspirin tablet (middle left), gifted to midcentury doctors by pharmaceutical salespeople. Added personality? Indeed.

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