Martha - October 2016 by Lawrence Ambrocio

MARTHA STEWART

Fall Into Fun! 100 ways to get in the spirit and enjoy the season

HAPPY HALLOWEEN

Clever costumes No-carve pumpkins Spooky sips & sweets SLOW-COOKER SECRETS & HOW TO ROAST ANY VEGETABLE

October 2016 $4.99 USA (CAN $5.99) marthastewart.com

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MARTHA PRESENTS: HOW TO DISH UP A CROWD-PLEASING DINNER PARTY

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2 O C T O B E R 2 016

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

S U N D AY

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

1 Have chimneys cleaned

ROSH HASHANAH BEGINS AT SUNDOWN

Dig and divide hostas

Move tropical plants to the greenhouse for winter

Have horses reshoed

Harvest tomatoes, eggplants, and peppers

Clean and store summer clothes in canvas bags

Get seasonal flu shot

Weight training

Yoga

Cardio and core

Weight training

COLUMBUS DAY

YOM KIPPUR BEGINS AT SUNDOWN

Cut back perennials

Sharpen knives; clean stainless steel appliances with white vinegar

Pick apples and make a Dutch baby (for a twist on the classic recipe, see page 128)

Prepare chicken coops for winter; install heat lamps

Cardio and core

Weight training

Go for a long walk

Bathe dogs and cats

Go for a hike

Clean and refill bird feeders

MARTHA’S BIRDSEED BLEND

Weight training

Yoga

SUKKOTH BEGINS AT SUNDOWN

Plant amaryllis bulbs to give as gifts

Pick quinces and make jelly

Friend Laurence Booth-Clibborn’s birthday

Harvest winter squash

Decorate house for Halloween

Rake and collect fallen leaves for compost

Cardio and core

Weight training

Plant garlic Horseback ride

Weight training

Yoga

Have firewood stacked

Turn compost piles

Clean gutters

Harvest pumpkins; carve jacko’-lanterns with Jude and Truman

Swap out summer bedding for winter bedding

Cardio and core

Weight training

HALLOWEEN

To attract a number of different birds, she uses a few mixes that include flock-pleasing black-oil sunflower seeds, which have a higher fat content than the striped variety; cracked corn (note that it spoils easily and needs to be stored in a breathable container); and white proso millet, to attract ground-feeders, such as sparrows and juncos. For finches, buntings, and redpolls, Martha fills special tube feeders that have smaller holes with tiny, oil-rich niger seeds.

B RYAN GAR D N ER

“On my farm, many different species of birds— goldfinches, cardinals, even woodpeckers— stop to eat every day, especially during the fall migration. I make sure to keep all my feeders clean and well-stocked.” —Martha

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5 O C T O B E R 2 016

106

114

122

Two homeowners tackle their kitchen renovations in different ways.

Make the most of the fall harvest’s bumper crop with our recipes for sides, soups, and more.

For her new book, Ngoc Minh Ngo captured homes of artists and designers who bring the outdoors in.

The simple act of browning butter transforms the pantry staple into your cooking and baking secret weapon.

H EL EN N O R M A N

THE BEST-LAID (KITCHEN) PLANS

IT’S GOING TO BE A ROAST

LIVING WITH FLOWERS

130 A PLACE IN TIME

One Pennsylvania couple embraces the mindful life—crafting home goods with care and considering their own eco-footprint with every step.

LIQUID GOLD

In Jan Hoffman and David Woodward’s 18th-century home, their desk is covered with sketches for future projects.

FROM MARTHA

Digging It

Martha’s favorite recipes for the tried-and-true potato.

American Made

Nailed It: Peter Sandback turns basic materials into works of art. 44 The Well-Kept Home

Cozy Up to This: 10 tips for beating the autumn chill. 48 14

Garden

Editors’ Picks

Fall Forward: Our top goods for enjoying the season. 56

GOOD THINGS

Beauty

A dramatic wreath for a bewitching entrance, fun Halloween treats, DIY draperies, and clever costumes.

The Art of the Arch: How to achieve the most eyecatching brows. 58 Counter Intelligence

Bright ideas and pretty ways to update your fall look. 62

Perfecting the . . .

Caesar Salad: Basic ingredients turn this starter into a star, plus two great twists. 81

Health

The Checkup Checklist: How to talk to your doctor at every age. 70

What’s for Dinner?

Slow, Steady . . . Ready! Four ways to maximize your slow cooker’s potential. 84

Ask Martha

Training an adopted dog, the best pumpkins for puréeing, and more. 76

One Ingredient, Three Ways

Rise to the Occasion: Easy recipes using store-bought or homemade pizza dough. 88 48

GOOD LIVING

Food News

Our former food director’s new book, great new varieties of halvah, and better brews. 90 Sweets

Decorating

Beautiful Creatures: Grownup ideas for decorating with pumpkins. 33

IN EVERY ISSUE

Martha’s Month 2 Editor’s Letter 8 Out & About 10

Mix Master: A Brooklyn textile designer shares her stylish go-tos and local faves. 66

EVERYDAY FOOD

Tastemaker

Spice Things Up: Get ready for pumpkin-spice-latte season with this delicious cake recipe. 92

The Handbook 137 Collecting 148

On the Cover Pumpkins of every style, shape, and color abound! Special thanks to Marcie McGoldrick and Eric Pike for carefully curating this beautiful—and glorious—collection. Photograph by Kate Mathis.

J O H N K ER N I C K (P OTATO ES); A A RO N DY ER (C O ST U M E ); B RYA N GA R D N ER ( W H I S K E Y, B L A N K E TS); L EN N A RT W EI B U L L (CA K E )

A Garden of Her Own: A nursery owner creates her own serene space. 52

MAKE IT A WARM

PUMPKIN-SPICY MORNING. Some coffee, a bit of milk and a splash of Torani. Everything you need for a cozy morning. Have a Torani day!

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

8 E D I T O R’ S L E T T E R

IT’S SAFE TO SAY that no one in my household is more excited about the arrival of October than my son, James. A wee 2 years old, he’s only experienced Halloween twice (first as a pumpkin, then as a lion cub), but two memories seem to have officially stamped “most awesome month” in his mind: our trip to pick apples and all things autumnal in the Hudson Valley (gourds!), and the day our neighbors put glittered pumpkins outside their door. He gushed about these otherworldly orbs every time we came home (and has been inquiring about their return since July). I, on the other hand, thought I’d outgrown costumes and candy, but now find myself anticipating this month too, even thinking on his fireman costume— yes, in August. At work, I’m inspired by more grown-up ideas, like cool ways to decorate, cook seasonally and deliciously, and still enjoy the great outdoors. Nothing compares to stepping out into October’s golden light and, come Halloween, reveling in the possibility of seeing a grown man in a superhero costume—or perhaps a grown woman dressed up like one little fireman’s big Dalmatian.

Elizabeth Graves Editor in Chief

LIVING IN MY LIFE Here, just a handful of ideas from our pages that I’ll be enlisting this month.

106

81 I love a good Caesar, and our food editors’ secrets keep the recipe super-simple while ensuring its bright flavors, toasted crunch, and refreshing crispness.

The pale palette of these gorgeous pumpkins is something I’ll enjoy all month long—especially with the decorating ideas that require no carving.

sets in, this story offers smart, stylish, and cost-saving ways to keep your home warm. Cozying up to this blanket isn’t a bad idea, either. L.L.Bean washable wool throw, in Gray Heather/ Cream, $89, llbean.com.

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

Washing your hands may still be one of the best ways to avoid catching a cold, but following up with this luxe balm, which contains sweet-almond oil, mandarin, and rosemary, is my new favorite way of fending off dry skin.

Time to turn up the oven! Our feature offers great recipes for roasting up fall’s bounty. I’m a big fan of this tart.

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10 O C T O B E R 2 016

Out & About

Where to go, what to see, and how to upgrade your October.

WHY NOT? TASTE THE SEA

Dive into these fun coastal food festivals. Dungeness Crab & Seafood Festival, October 7–9 The 15th anniversary of this Olympic Coast feast offers thousands of pounds of fresh crab and a chowder cook-off.

Port Angeles, Washington; crab festival.org Annual National Shrimp Festival, October 13–16 Spend a midautumn day full of Creole flavor on this food-andarts-packed boardwalk.

Gulf Shores, Alabama; myshrimp fest.com U.S. Oyster Festival, October 15–16 Oysters are everywhere— from a shucking competition to a cooking contest.

ON OUR BOOKSHELF

ON THE ROAD: NEW YORK CITY

We know where we’ll be the weekend of October 21: right at home in Martha Stewart’s headquarters, honoring the country’s top makers and entrepreneurs at our annual American Made Summit. You are invited to a reception Friday evening at the One World Observatory for cocktails and 360-degree views of the city. On Saturday and Sunday, join us and Martha in Chelsea’s gallery district, where you can “Shop the Makers” at our headquarters; listen to speakers including Jessica Alba, Zac Posen, and Sarah Michelle Gellar share their business-building tips; and toast this year’s American Made Award winners. Tickets for the summit start at $500. marthastewart.com/americanmade

Stay at the historic High Line Hotel, built in 1895 as a seminary, and enjoy an Intelligentsia latte and complimentary Shinola bicycle rides.

thehighline hotel.com

View 101-year-old abstract artist Carmen Herrera’s first solo show at the Whitney Museum of American Art, then head to its restaurant, Untitled, for cocktails.

whitney.org

Eat at MSL editors’ lunch fave Chop Shop; David Chang’s newest spot, Nishi; or Israeli café Dizengoff.

chop-shop.co; nishi .momofuku.com; dizengoffhummus.com

IN OUR FEED

@pinchofyum Elementary-schoolteacherturned-food-blogger Lindsay Ostrom knows how to capture a seriously delicious image. Case in point: her Instagram feed, which is full of gooey desserts, luscious-looking sauces, and local fare artfully arranged to achieve maximum droolworthiness. Check out her website (pinchofyum.com) for even more foodie inspiration. Follow Us

@marthastewart

B RYA N GA R D N ER (B O O KS, A M ER I CA N M A D E ); C O U RT ESY O F PI N C H O F Y U M (I N STAG R A M)

Now here’s a book we can get behind: Celebrate Everything! (William Morrow), by Darcy Miller, is packed with fresh, fun ways to throw any fête, big or small. No stranger to us, Darcy is a founding editor of Martha Stewart Weddings and a bona fide party expert. She makes every get-together feel truly personal. If you’re looking for an escape, enter the whimsical world of John Derian Picture Book (Artisan). The 368-page visual glossary of prints—from botanical illustrations to reproductions of amusing quotes—showcases many of the images used on his découpaged pieces.

St. Mary’s County, Maryland; usoyster fest.com

Party on a pedestal. See the Winnetka round extension table and its dining companions at crateandbarrel.com.

Founder and Chief Creative Officer Martha Stewart

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

Executive Digital Editor Deanne Kaczerski 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

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

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

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

Sales Director Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Account Manager Taylor Theiss Ad Sales Coordinator Megan Irving

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 Director, Strategic Solutions Karen Barnhart

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

INTEGRATED MARKETING 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

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 VP, General Manager Digital Janell Pittman

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)

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SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 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 Office.

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F ROM MART HA Teach and Inspire

One Potato, Two . . . I grow more than a dozen organic varieties, many from Irish Eyes Garden Seeds (irisheyes gardenseeds.com). To harvest, I use a sturdy garden fork, and homemade wire-bottomed flats for sorting and drying. Instead of washing your freshly dug harvest, remove any soil or dust with a brush to make them last longer in storage.

Digging It However you slice them, potatoes are delicious and easy to grow. Martha plants an assortmentâ&#x20AC;&#x201D;from bakers to fingerlings, in colors that range from yellow to red to purple. Here, she shows how to grow this tasty tuber and shares her favorite recipes. PORTRAIT BY JOHN KERNICK PHOTOGRAPHS BY BRYAN GARDNER

Potatoes F ROM M A RT H A

For a special presentation, pour the ice-cold buttermilk over the warm potatoes at the table.

BUTTERMILK AND STEAMED-POTATO SOUP Active Time: 30 min. Total Time: 40 min. Serves: 4 Make sure to keep the buttermilk very cold. Store it on ice until you’re ready to serve. 1 pound bite-size red potatoes (about 25), or larger red potatoes, halved

Red Thumb

2 tablespoons extra-virgin olive oil

½ small head fennel (11 ounces), cut into a ½ -inch dice (about 1 cup) Kosher salt and freshly ground pepper I serve this simple half-cooked soup for lunch, or as a first course at dinner. The caramelized fennel and shallot and shredded kale enhance the steamed potatoes. Try to find organic buttermilk if you can.

never really got interested in growing potatoes in my own garden until I had enough space to dedicate to this amazing vegetable. Potatoes do take up a lot of room and are only a “pretty” crop for a few weeks, while the green tops are flourishing. When these start to shrivel and fade, as the underground hidden“prizes” mature and ripen, the potato patch isn’t very attractive. Thus I recommend planting them in the back or off to the side of your vegetable garden. I have grown them behind the cabbages and broccoli, and also obscured them behind the tomatoes. Last year we planted more than a dozen types, and have discovered so many varieties that are utterly delicious substitutes for classic ones like ‘Yukon Gold,’ ‘Red Bliss,’ and ‘Maine Kennebec.’ ‘Bake King’ has thick white skin and floury white flesh, and is a fantastic baking potato. ‘Daisy Gold’ is now my favorite mashing potato, with its smooth yellow skin and dark-yellow flesh—puréed potatoes have never been better. For roasting, I love ‘Red Thumb,’ which has firm pink flesh and can be eaten whole. ‘Huckleberry Gold’ is purple on the

outside and golden-yellow on the inside, and is a really delicious boiling variety for potato salad. These recipes are beloved by my family and friends. The buttermilk soup couldn’t be easier— steam the potatoes, caramelize shallots and fennel, and pour ice-cold buttermilk over the top. The waffle chips are good for a fish fry or as the base for innumerable hors d’oeuvres. Spoon a bit of tuna or salmon tartare on a chip, or a dollop of guacamole—you will think you’ve gone to heaven. The baked-cod dish is amazing, and you can swap in bass, hake, or haddock. And if you’d like to know even more about this amazing tuber, read Helen Hamlin’s Pine, Potatoes and People: The Story of Aroostook (Norton, 1948) and Charles Morrow Wilson’s Aroostook: Our Last Frontier (Stephen Daye Press, 1937). Both are historical books about the transformation of frontier land into productive potato farms, a change that has occurred in so many parts of the world, including Ireland, and most recently China, which now grows more potatoes than anywhere else in the world.

1 shallot, cut into thin rounds (about ⅓ cup) 2 cups well-shaken cold buttermilk 2 tablespoons packed finely shredded kale, for serving Fresh dill sprigs, for serving Flaky salt, such as Maldon, for serving

1. Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water; place steamer in pot. Bring water to a simmer, cover, and steam until potatoes are tender and easily pierced with a knife, 20 to 25 minutes. 2. Meanwhile, heat oil in a small skillet over medium. Add fennel; season with kosher salt. Cook, stirring occasionally, until fennel is starting to caramelize, 8 to 10 minutes. Add shallot; cook until golden brown and caramelized, about 5 minutes more. 3. Divide potatoes evenly among 4 bowls. Pour buttermilk over potatoes. Top each bowl with fennel mixture, kale, and dill. Season with flaky salt and pepper; serve.

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Potatoes F ROM M A RT H A

Russet

WAFFLE CHIPS Active/Total Time: 45 min., plus soaking Makes: 8 cups For the frying, the flavor of regular olive oil, which is also cheaper, is preferable to that of extra-virgin. 2 russet potatoes, scrubbed Olive oil and kosher salt

1. Using a mandoline fitted with the zigzag blade, firmly and evenly slice potatoes ⅛ inch thick, rotating a quarter-turn after each slice to create a waffle pattern. Soak slices in cold water overnight. 2. Fill a heavy-bottomed pot with 2 inches oil. Heat over mediumhigh until a deep-fry thermometer

reads 340°. Meanwhile, drain potatoes; dry well with paper towels. 3. Fry potatoes in batches, turning occasionally, until golden brown and bubbles subside, about 3 minutes a batch. (Adjust heat between batches to keep oil temperature between 325° and 340°.) Drain on paper towels. While still warm, season with salt.

BAKED COD WITH TOMATOES AND POTATOES Active Time: 40 min. Total Time: 1 hr. 40 min. Serves: 4

3 pounds Yukon Gold potatoes, (about 7 medium), scrubbed

⅓ cup extra-virgin olive oil 3 small tomatoes (5 ounces each), very thinly sliced 3 shallots, peeled and cut into very thin rounds ( ¾ cup) 2¼ teaspoons chopped fresh thyme leaves, plus 4 sprigs Kosher salt and freshly ground pepper 4 skinless cod fillets (5 ounces each) 12 very thin lemon slices

1. Preheat oven to 425°. Using a mandoline, slice potatoes a scant ⅛ inch thick. Drizzle 1 tablespoon oil in a shallow 3-quart lidded

casserole. In slightly overlapping circles, alternate one-third each of potatoes, tomatoes, and shallots (about 1 tomato and shallot slice for every 5 or 6 potato slices). Drizzle with 1 tablespoon oil, scatter with one-third of thyme leaves, and season with salt and pepper. Repeat twice. 2. Roast, covered, until potatoes are knife-tender, 50 minutes. Season fish with salt and pepper; place lemon slices over potatoes, and fish on top. Drizzle with remaining oil; add thyme sprigs. Cover; roast until fish is cooked, 12 to 15 minutes. Let cool slightly before serving.

Step 2 Dip all cut surfaces into ground fir bark (a natural fungicide); let dry a few days. If planted fresh, they can rot.

Growing Potatoes Plant seed potatoes in late spring, when the soil is warm. Harvest once the green stems have dried up and the leaves have turned brown.

Step 1 To ensure growth, cut seed potatoes so each piece has at least two eyes. Leave smallest ones whole.

Step 3 Dig a furrow roughly 6 inches deep; place potatoes (eyes facing up) about 6 inches apart. Cover with 3 inches of soil. As they grow, backfill to top.

PH OTO G R A PH S BY M I K E K R AU T T ER (G ROWI N G P OTATO ES); G RO U N D FI R BA R K , I R I S H E Y ESGA R D EN S EED S .C O M

Yukon Gold

Shiver me timbers!

Stock up the treat bowl with a smarter stash this Halloween — Pirate’s Booty, the deliciously baked rice and corn puffs made with real aged white cheddar cheese. There be no tricks when it comes to this tasty treat! piratebrands.com Join our crew today!

GET THE PARTY STARTED! QUARTER PUP

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GOOD T H INGS Fresh Ideas to Elevate the Everyday

EASY ACCENT

BLACK MAGIC This October, add some eerie elegance to your usual cobweb-and-spider porch display with a bewitching ebony wreath. Simply hot-glue faux flowers onto a dried grapevine wreath and then spray the whole thing with black paint. Goth has never looked so good.

ST Y LI N G BY SA R A H VAS I L

PHOTOGRAPHS BY AARON DYER TEXT BY ELENI N. GAGE

THE DETAILS: Dried grapevine wreath, in Large, $18, shop terrain.com. Ashland Kate Rose Spray and Open Rose Stem faux flowers, from $2 each; and Liquitex Professional spray paint, $12, michaels.com.

October G O O D T H I NG S

SEASONAL FIX

PERSONALIZE IT

An Illuminating Idea Create unique lighting fixtures by wrapping all-natural thread, twine, or yarn in your favorite hues around inexpensive shades or shade frames. Tie the first loop, and keep going until you’re ready to knot on the next colored thread. The process is time-consuming but straightforward (and, might we add, meditative). When you’re done, put the shade on a lamp or hang it as a pendant, and pop in a 60-or-less-watt bulb.

Lampshade frames, from $10 each, lampshop.com. Cotton and linen yarns, from $16 a skein, purlsoho.com.

INSTANT UPGRADE

Nice Legs! Want to add some industrial cool to your home? Floyd Detroit sells solid-steel, made-in-theUSA furniture legs (in four colors: red, yellow, black, and white) that can be clamped onto a surface to make a table or bench. Use a pane of glass, a piece of wood, or your imagination— this side table started out as a marble pastry board. You’ll feel handy without ever opening a tool kit.

+ The Floyd Detroit Legs, $179 for a set of 4, floyddetroit.com.

Fox Run marble board, 16" by 20", $60, amazon.com.

Scorching summer sun can do a number on your lawn, even if you’ve been watering regularly. With the heat gone, now’s an ideal time to rejuvenate a tired yard. Top-dress any bare patches with compost, then sprinkle grass seed over them (use the same variety you have growing). Then water, water, water!

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TRADITIONS DON’T HAPPEN OVERNIGHT.

THEY HAPPEN ONE MORNING AT A TIME AND ONE CUP AT A TIME.

October G O O D T H I NG S

DIY DÉCOR

Pirate Booty If you want to take the kids out trick-or-treating without jilting the rest of the neighborhood, leave a candy bounty on your porch. Fill a chest to three inches from the top with pillows, then pile on the Rollos, chocolate coins, and other foilwrapped goodies. Top it off with plastic skulls and other spoils from the high seas. Old cedar-style large trunk (similar to shown), $158, overstock.com. Readaeer life-size replica skull, $13, amazon.com. “Pearl” beaded necklaces, $8 for 12, orientaltrading.com.

MAKE & TAKE

For sharp cutout lines, freeze the cookies for 15 minutes before baking.

Candy Crush These mischievous jack-o’-lanterns will light up a party. For the stained-glass effect, cut faces out of rolled-out chocolate cookie dough, bake until just set, remove from the oven, and fill the holes with ground-up butterscotch candies. Bake until the candies are melted, about 3 minutes more. (For the recipe, go to marthastewart.com/halloween-cookies.)

October G O O D T H I NG S

HALLOWEEN STYLE

All Dressed Up The mask she can’t quite see through. The puffy jacket that hides the superhero outfit. The alien ears Fido shook off his head, then buried in the yard. Our easy-to-craft costumes solve these common problems so every fairy, wild animal, and mini dragon in the family can stay cozy and comfy.

FLORA AND FAUNA

Fascinators, $10 each, mjtrim .com. Faux hydrangea stem, $9, michaels.com. Feather butterflies (similar to shown), $12 for 12, blissful silks.etsy.com.

SNOWY OWL This costume is made from warm fleece and a simple sewing template (find it at marthastewart .com/cape). Add felt feathers, eyes, nose, and beak. Now whooo wants candy? Fleece, $5 a yd., fabric.com. Feather trim, $11.50 a yd., moonlightfeather .com. Felt, 12" by 12", $16.50, purlsoho.com.

DOGGIE DRAGON BABY SLOTH & MAMA TREE

You only have to sew one seam to turn your best friend into a fire breather (the haunches and Velcro strip that secure the outfit are hotglued on). For our template and how-to, go to martha stewart.com/ dragon.

Use our template (at marthastewart .com/sloth) to cut the felt, then glue the pieces together and pin them to Baby’s wrap and hat. Mom can wear brown and tuck leaves in her hair.

Wool felt, 12" by 12", $16.50, and Velcro strips, ⅝" by 12", $2, purl soho.com.

Boba baby wrap, $40, amazon .com. Gap Knot hat, $10 for 2, gap.com.

H AI R A N D M A K EU P BY C L AU D IA A N D R E AT TA FO R H A L L E Y R ES O U RC ES

Let Halloween go to their heads! Hotglue faux flowers or butterflies onto fascinators and one or two barrettes, and transform kids into sweet woodland creatures.

October G O O D T H I NG S

Spike grown-up ghouls’ glasses with an ounce (or two) of vodka.

BLOOD-MOON PUNCH For the ice moon, freeze a mixture of 4 cups orange juice and 4 cups water in a bowl that’s 8 inches in diameter. In a large punch bowl, gently stir together 8 cups Concordgrape juice, 4½ cups (3 cans) ginger soda, 3 cups (2 cans) seltzer, and ¼ cup fresh lime juice. To release the moon, dip the bottom of the frozen bowl in hot water until the ice starts to melt at the edges. Remove the bowl from the water and turn it onto a plate. Place the moon in the punch, flat-side up, and arrange candy bats on top ($16 for 4 lb., candywarehouse.com).

CELEBRATE

Bad Moon Rising Darkness falls across the land; the midnight hour is close at hand. Set the scene for a thriller night with a ginger-grape punch topped with a giant floating orange moon (candy bats optional). And you know what comes out when there’s a full moon, don’t you? Yup: incredibly frightening (read: delicious and chocolaty) “werewolf paws.” WEREWOLF PAWS Use a butter knife to spread 2 tablespoons of chocolate frosting over a madeleine cookie (store-bought, or use our recipe at marthastewart.com/vanillamadeleines), leaving it a bit thicker at the back. Drag the knife forward and pull up at the end to create a“furry” texture, then press 5 toasted almond slivers (“claws”) into the tip.

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October G O O D T H I NG S

HOME IMPROVEMENT

Window Dressing Customized curtains are one of the simplest, most affordable ways to transform a room. Start with basic cotton or linen drapes, since natural fibers absorb dyes best. (We used IKEA Ritva curtains; $34 a pair, ikea.com.) Then choose one of these techniques: Stamp them with circles made from the rim of a cup dipped in an ink pad (don’t be too precious about it; imperfections look organic). Add an elegant iron-on trim. Dip-dye for an ombré effect. Or edge with fabric pompoms (hoorah!).

1 3

1. STAMP THEM

3. TINT THEM

Dip the rim of a glass in a fabric-safe ink pad and press on 3 or 4 slightly overlapping circles; then re-ink.

Prepare dye and fabric per package instructions. Dip bottom third of curtains into dye bath and air-dry.

Versacolor pigment ink, in Paprika, $7.75, paperpresentation.com.

Audrey Louise Reynolds natural dye, in Pink, $40, alrdyeing.com.

2. EMBELLISH THEM Apply decorative stripes with iron-on adhesive tape. Stitch Witchery Prym Dritz heavy-duty tape, $3, joann.com. Crochet trim (similar to shown), from $4 a yd., eastcoasttrimming.com.

4. EDGE THEM Use iron-on adhesive tape to line the inside edge of a curtain with pom-pom trim. Add plain trim to front to cover seam. Pompom trim, ⅜", $2.50 a yd., mjtrim .com. Woven trim (similar to shown), from $12 a yd., eastcoasttrimming.com.

DRINK FALL IN

WITH DUNKIN’ DONUTS® PUMPKIN SPICE COFFEE

Now available in K-Cup® Pods.

Available where you buy groceries © The J.M. Smucker Company © 2016 DD IP Holder LLC (as to Dunkin’ Donuts and all other trademarks, logos and trade dress of DD IP Holder LLC) used under license. Keurig, Keurig HOT, K-Cup and the K logo are trademarks of Keurig Green Mountain, Inc., used with permission.

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

Place this ssslithering display in an entryway to scare the scales off of trickor-treaters and dinner guests alike. For the how-to, turn the page.

BEAUTIFUL CREATURES

Those toothy jack-o’-lanterns you’ve carved in years past? Child’s play. This fall, take a more adult approach to decorating with pumpkins. These elegant creations feature a soft metallic palette, and since most are made without a single cut, they’ll enchant for weeks.

WALLPAPER ( TH RO U G H O UT ), CALICOWALLPAPER .C O M

PHOTOGRAPHS BY KATE MATHIS TEXT BY JENNIFER TUNG

Decorating GOOD L I V I NG

1 SNAKE CHARMERS

Look for gray, green, or white varieties at pumpkin patches and farmers’ markets, and buy plastic snakes in bulk at dime stores. HOW-TO

1. Spread out newspapers, and

place pumpkins on top. Place tape around base of stems and paint stems with gold acrylic paint. 2. Lay plastic snakes on newspaper

and spray-paint gold, turning to coat all sides (Rust-Oleum Metallic Gold spray paint, $4.50 for 11 oz., homedepot.com). Once they’re dry, spray them with fixative to set color. around stems and arrange more underneath for a terrifying Indiana Jones effect. Optional: Add a gold bowl filled with “snake egg” candies.

WHAT YOU NEED

2 THE GILT GROUP

Gold Paint Martha Stewart Crafts multisurface metallic acrylic craft paint, $3 for 2 oz., michaels.com.

These pumpkins are small and lumpy like gourds, which makes them perfect for autumnal arrangements that look stylish well past Halloween.

Vinyl Snakes $8.50 for 48, oriental trading.com.

HOW-TO

WHAT YOU NEED

1. Place tape around base of

pumpkin stems and paint stems with gold acrylic paint. 2. Cut a leaf shape (with a long stem) out of a metal sheet; turn face-down. With small and large tips from an awl kit, press vein patterns and larger ridges into foil. 3. Wrap stem of each leaf around

a pumpkin stem, twisting ends into a spiral. Arrange pumpkins on a tray with lit votives.

Metalworking Sheets & Awls Martha Stewart Crafts sheets, $11, and awl, $14.50, amazon.com.

Gold Paint Martha Stewart Crafts multisurface metallic acrylic craft paint, $3 for 2 oz., michaels.com.

I LLU STR ATI O N S BY B ROWN B I R D D ES I G N; ANTI Q U E B ROWN TAPER ED VOTIVE H O LD ERS, 2 ½”, JAM A LIGAR D EN .C O M

3. To display, wrap snakes

Decorating GOOD L I V I NG

3 MOUSE HOUSE

In this “cheesy” project, a variety of drill bits create holes of different sizes. The result is a glowing, move-in-ready home for a family of skittering mice. A candle isn’t safe in an enclosed pumpkin, so use a battery-powered LED light instead.

HOW-TO

1. Slice off the bottom of a pumpkin and

scoop out seeds. Using a set of spade bits, drill holes of different sizes all over pumpkin (Blu-Mol Xtreme spade-bit set, $15.50, homedepot.com). and paint gold, turning to coat all sides; let dry. 3. Pin critters into place on pumpkin, both on surface and inside larger holes, as shown. Place a flickering LED light on your table or mantle, and put pumpkin on top (Tealight Flameless LED candle, in White, $7 for 12, partycity.com).

Optional: Use this as a centerpiece for a fruit-and-cheese spread.

WHAT YOU NEED

Plastic Mice $8 for 28, party city.com.

Gold Paint Martha Stewart Crafts multisurface acrylic metallic craft paint, $3 for 2 oz., michaels.com.

I LLU STR ATI O N S BY B ROWN B I R D D ES I G N; J U PITER VOTIVES, JAYSO N H O M E.C O M

2. Place plastic mice on newspaper

GATHER TOGETHER DRINK FALL IN AROUND YOUR TABLE From setting the table to enjoying a hot cup of DUNKIN’ DONUTS® PUMPKIN SPICE COFFEE, get set for autumn with unique touches inspired by our favorite seasonal tastes.

Seasonal Settings For a splash of style, adorn your table with autumn’s brightest accessories: vivid fall leaves. Simply clip sprays of young leaves from a tree in your yard and arrange around your table with seasonal fruits and candles.

Harvest-At-Home Brunch The best way to experience fall is to drink it in. Invite guests to a harvest brunch inspired by the ﬂavors of the season. Create a coffee bar with seasonal sips, such as DUNKIN’ DONUTS® PUMPKIN SPICE COFFEE, and sweet and savory scones with dried cranberries, walnuts, and cinnamon.

Pick up your DUNKIN’ DONUTS® PUMPKIN SPICE COFFEE where you buy groceries, and get this fall scone recipe at marthastewart.com/fallﬂavors

© The J.M. Smucker Company © 2016 DD IP Holder LLC (as to Dunkin’ Donuts and all other trademarks, logos, and trade dress of DD IP Holder LLC) used under license. Keurig, Keurig HOT, K-Cup, and the K logo are trademarks of Keurig Green Mountain, Inc., used with permission. .

Decorating GOOD L I V I NG

4 WEB SEMINAR

For this creepy-crawly design, a spider’s lair is carved into a pumpkin with a gouge or linoleum cutter so the orange ﬂesh glows through. A carved web will appear brightest on a greenish pumpkin.

HOW-TO

1. Draw a spiderweb on a pumpkin

with a marker, then go over lines with a gouge, cutting into surface. 2. Snip rings from plastic spiders.

Coat spiders with spray glue (Elmer’s multipurpose spray adhesive, $7 for 4 oz., michaels.com). While glue is still wet, place spiders on a paper plate and coat with silver glitter. 3. Attach spiders to pumpkin and

stem with pins so they look as if they’re crawling all over their web.

Spider Rings $1.50 for 30, partycity.com.

Silver Glitter Martha Stewart Crafts fine glitter, $10.50 for 4.58 oz., amazon.com.

Gouge Speedball linoleum cutter, $10 for a set of 5, dick blick.com.

I LLU STR ATI O N S BY B ROWN B I R D D ES I G N

WHAT YOU NEED

Decorating GOOD L I V I NG

5 Look for longer stems for a more dramatic effect.

COPPER TONES

This metallic leaf design is made using an easy-peasy foiling technique. More sleek than spooky, these pumpkins will look at home on your front porch or dining table.

HOW-TO

1. Trace or draw a leaf on a pumpkin, and

fill in shape with metal-leaf adhesive. Wait 5 minutes for adhesive to get tacky. 2. Place a gilding sheet over leaf shape and brush with a dry brush. The sheet will stick to the adhesive and disintegrate around it, so a metallic leaf remains. 3. Repeat all over pumpkin; paint stem

gold with craft paint. Let dry, then arrange on a bed of extra cutout foil leaves.

WHAT YOU NEED

Cover small pumpkins completely with foil. Donâ&#x20AC;&#x2122;t worry if it looks a bit uneven.

Gilding Sheets Speedball Mona Lisa Composition copper leaf, $9, dick blick.com.

Metal-Leaf Adhesive Speedball Mona Lisa adhesive, $8.50 for 2 oz., amazon.com.

Gilding Brush Da Vinci Quill Mop brush, $9, dickblick.com.

For people with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis

Joint pain and damage...

Phil Mickelson Pro Golfer Psoriatic Arthritis ENBREL Patient

ENBREL can help relieve joint pain and help stop further joint damage. Ask your rheumatologist about ENBREL, the #1 prescribed biologic.* *6-month average of IMS monthly NPA prescription data by rheumatologists. IMS NPA prescription data do not include products administered by infusion.

Prescription ENBREL is taken by injection. Psoriatic arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with psoriatic arthritis. ENBREL can be used with or without methotrexate. Moderate to severe rheumatoid arthritis ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone. Moderate to severe plaque psoriasis ENBREL is indicated for the treatment of adult patients (18 years or older) with chronic moderate to severe plaque psoriasis who are candidates for systemic therapy or phototherapy. IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have

happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your doctor should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA or psoriasis may be more likely to get lymphoma. Before starting ENBREL, tell your doctor if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection. You should not start taking ENBREL if you have any kind of infection, unless your doctor says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB

...can go side by side.

Lisa D. Head Chef Moderate to Severe RA

• Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your doctor if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your doctor • Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines. • Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox

What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis. Common side effects include: Injection site reactions, upper respiratory infections (sinus infections), and headache. These are not all the side effects with ENBREL. Tell your doctor about any side effect that bothers you or does not go away. If you have any questions about this information, be sure to discuss them with your doctor. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see accompanying Medication Guide on the next page.

Learn more about joint pain and damage at EnbrelFacts.com Call 1-888-4ENBREL for more information.

05-16

(en-brel) (etanercept)

Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your doctor about your medical condition or treatment. It is important to remain under your doctor’s care while using Enbrel. Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system. What is the most important information I should know about Enbrel? Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections. Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections. • Your doctor should test you for TB before starting Enbrel. • Your doctor should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your doctor should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel. You should not start taking Enbrel if you have any kind of infection unless your doctor says it is okay. 2. Risk of cancer • There have been cases of unusual cancers in children and teenage patients who started using TNF-blocking agents at less than 18 years of age. • For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase. • People with rheumatoid arthritis or psoriasis, especially those with very active disease, may be more likely to get lymphoma. Before starting Enbrel, be sure to talk to your doctor: Enbrel may not be right for you. Before starting Enbrel, tell your doctor about all of your medical conditions, including: Infections – tell your doctor if you: • have an infection. (See “What is the most important information I should know about Enbrel?”) • are being treated for an infection. • think you have an infection. • have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired. • have any open cuts on your body. • get a lot of infections or have infections that keep coming back. • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections. • have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your doctor if you are not sure. • live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your doctor if you do not know if you live or have lived in an area where these infections are common. • have or have had hepatitis B. Also, BEFORE starting Enbrel, tell your doctor: • About all the medicines you take including prescription and nonprescription medicines, vitamins and herbal supplements including: • Orencia® (abatacept) or Kineret® (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia® or Kineret®. • Cyclophosphamide (Cytoxan®). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide. • Anti-diabetic Medicines. If you have diabetes and are taking medication to control your diabetes, your doctor may decide you need less anti-diabetic medicine while taking Enbrel. Keep a list of all your medications with you to show your doctor and pharmacist each time you get a new medicine. Ask your doctor if you are not sure if your medicine is one listed above. Other important medical information you should tell your doctor BEFORE starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome. • have or had heart failure. • are scheduled to have surgery.

• have recently received or are scheduled to receive a vaccine. • All vaccines should be brought up-to-date before starting Enbrel. • People taking Enbrel should not receive live vaccines. • Ask your doctor if you are not sure if you received a live vaccine. • are allergic to rubber or latex. • The needle covers on the single-use prefilled syringes and the needle covers within the needle caps on the single-use prefilled SureClick® autoinjectors contain dry natural rubber. • have been around someone with varicella zoster (chicken pox). • are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your doctor prior to administration of live vaccines to your infant. • If you become pregnant while taking Enbrel, you are encouraged to enroll in Amgen’s Pregnancy Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436). • are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk. You and your doctor should decide if you will take Enbrel or breastfeed. You should not do both. • If you choose to breastfeed while taking Enbrel, you are encouraged to enroll in Amgen’s Lactation Surveillance Program. You can enroll by calling 1-800-77-AMGEN (1-800-772-6436). See the section “What are the possible side effects of Enbrel?” below for more information. What is Enbrel? Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker. Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate. • psoriatic arthritis. Enbrel can be used alone or with methotrexate. • ankylosing spondylitis (AS). • chronic moderate to severe plaque psoriasis in adults ages 18 years and older. • moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older. You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your doctor. Enbrel can help reduce joint damage and the signs and symptoms of the above mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system. Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?” Who should not use Enbrel? Do not use Enbrel if you: • have an infection that has spread through your body (sepsis). How should I use Enbrel? • Enbrel is given as an injection under the skin (subcutaneous or SC). • If your doctor decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your doctor or nurse. • Enbrel is available in the forms listed below. Your doctor will prescribe the type that is best for you. ° Single-use Prefilled Syringe ® ° Single-use Prefilled SureClick Autoinjector ° Multiple-use Vial • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home. • Your doctor will tell you how often you should use Enbrel. Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your doctor or pharmacist. Do not use Enbrel more often than as directed by your doctor. • Your child’s dose of Enbrel depends on his or her weight. Your child’s doctor will tell you which form of Enbrel to use and how much to give your child. What are the possible side effects of Enbrel? See “What is the most important information I should know about Enbrel?” Enbrel can cause serious side effects, including: • Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your doctor right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your doctor” for a list of symptoms of infection. • Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your doctor may do a blood test before you start treatment with Enbrel and while you use Enbrel. • Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your doctor right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness.

• Blood problems. Low blood counts have been seen with other TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale. • Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel. Call your doctor right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet. • Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your doctor if you develop red scaly patches or raised bumps that may be filled with pus. Your doctor may decide to stop your treatment with Enbrel. • Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your doctor right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing. • Autoimmune reactions, including: • Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your doctor if you have this symptom. Symptoms may go away when you stop using Enbrel. • Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your doctor right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen). Common side effects of Enbrel include: • Injection site reactions such as redness, swelling, itching, or pain. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that doesn’t go away or gets worse, call your doctor. • Upper respiratory infections (sinus infections). • Headache. These are not all the side effects with Enbrel. Tell your doctor about any side effect that bothers you or does not go away. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store Enbrel? • Store Enbrel in the refrigerator at 36° to 46°F (2° to 8°C). • If needed, you may store the Enbrel syringe, autoinjector, or the dose tray for the multi-use vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. ° Once Enbrel has reached room temperature, do not put it back in the refrigerator. • Throw away Enbrel that has been stored at room temperature after 14 days. • Mixed Enbrel powder should be used right away or kept in the refrigerator at 36°F to 46°F (2°C to 8°C) for up to 14 days. • Do not store Enbrel in extreme heat or cold. For example, avoid storing Enbrel in your vehicle’s glove box or trunk. • Do not freeze. • Do not shake. • Store Enbrel in the original carton to protect from light or physical damage. • Keep Enbrel and all medicines out of the reach of children. General Information about Enbrel Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them. This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your doctor. You can ask your doctor or pharmacist for information about Enbrel that was written for healthcare professionals. For more information, call 1-888-4ENBREL (1-888-436-2735). What are the ingredients in Enbrel? Single-use Prefilled Syringe and the Single-use Prefilled SureClick® Autoinjector: Active Ingredient: etanercept Inactive Ingredients: sucrose, sodium chloride, L-arginine hydrochloride and sodium phosphate Multiple-use Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine This Medication Guide has been approved by the U.S. Food and Drug Administration.

PMV11

American Made G O O D L I V I NG

Sandback 2015 DESIGN WINNER

Peter Sandback

Nailed It

An innovative artisan turns the ordinary into the ornamental, crafting modern tables decorated with pointillistic patterns. TEXT BY MELISSA OZAWA

IN A CONVERTED GARAGE surrounded by 30 acres of lush New Hampshire forest, Peter Sandback spends his days transforming basic materials—wood, nails, glue—into works of intricate beauty. No stranger to the woodshop, he was first taught elementary skills by his dad, the minimalist sculptor Fred Sandback, when he was a kid. During graduate school at the Art Institute of Chicago, he got a job in the school’s shop “and sort of learned more on the fly,” he says. There he built elaborate frames for art, then three-dimensional objects. But after his degree, he struggled to make a living. Encouraged by his wife, he began to make furniture—Shaker-style tables out of repurposed wood, and then “stocky” concrete ones, developing a method of making the concrete hollow so they could be easily shipped. When the economy crashed in 2008, however, his business plummeted by about 75 percent within just a couple of months. “I suddenly found myself with a lot of free time and nervous energy,” he says. Instead of fretting about the lack of work, he started

On the Dot Clockwise from left: A baked-maple coffee table decorated with aluminum nails. A detail before the nails are cut down. For complex designs, Sandback can use thousands of nails. He works with local woods, such as walnut; soft maple baked to a rich, reddish brown; and ash, which he sometimes burns to create a darker hue.

RO B ERT M O S ES (P O RT R AIT ); B RYA N GA R D N ER (OT H ERS)

Harrisville, New Hampshire petersandback.com

ÂŠRoyal ÂŠRoy al Velve Velvett 2016 2016

Details make the difference.

Bed, Bath & Window

jcp.com

American Made G O O D L I V I NG

building pieces that were “decidedly ornate,” a departure from his minimalist aesthetic. He found a photograph of an old floral fabric decorated with thousands of dots, grabbed some nails (“because they were cheap and everywhere”), and got to work. Sandback finds inspiration all over: Japanese katagami stencils, indigo prints, old textiles, even the infomercial fad the BeDazzler. While the tables are elaborately embellished, he still keeps his methods and materials basic. “There’s no mystery in how I construct the tables,” he says. After he erects

a piece by hand, he lays down a pattern, predrills holes, then glues in aluminum, brass, or black resin nails. Once they’re dry, he cuts them flush to the surface and sands everything down to a smooth, satiny finish. Sandback takes his work seriously, but he is also clearly having fun. He signs and dates each table and irreverently affixes a pewter “wad of chewing gum” made by one of his daughters underneath—his “mark of quality.” “I really enjoy what I do and feel lucky to be able to do it every day,” he says. “I think that comes across in the work.”

B RYA N GA R D N ER

Sandback uses only natural woods, like bleached ash for this end table, since stains and paints are difficult to remove from the nails.

The Well-Kept Home GOOD L I V I NG

2 MASTER YOUR THERMOSTAT As tempting as it may be to turn up the heat to tropical levels, experts agree that about 70 degrees is the ideal indoor temperature during wintertime. When you have a lot of company over, knock it down to 66 or so, since body heat warms things up. Also, drop the heat before bedtime—60 to 67 degrees is a comfortable range, and the decrease in body temperature will help you get to sleep.

1 SLIP INTO SOMETHING COMFORTABLE

COZY UP TO THIS

Fall is here, and it’s time to chase the chill from your home. Prep for the cooler months with these smart, simple tips and you’ll stay toasty, while also slashing your heating bill. PHOTOGRAPHS BY BRYAN GARDNER TEXT BY REBECCA DOLGIN

ST Y LI N G BY SA R A H VAS I L

Your first line of defense against the cold is suiting up in thermals. Silk ones are ideal because they’re soft, smooth, and thin enough to layer under regular clothes (we like those from WinterSilks; wintersilks.blair.com). The fabric is also a natural thermoregulator, which means it keeps you warm without overheating you. Look for lightweight pure silks—some are even treated to help wick away moisture.

The Well-Kept Home GOOD L I V I NG

DODGE DRAFTS

To locate gusty spots in your home, either get an energy audit (free from most utility companies; $300 to $500 for a more in-depth professional service) or use this easy method: Light a stick of incense, walk around, and note where the smoke wavers or blows out. A few common areas are door and window frames, electrical outlets, and light switches. If a door or window is the culprit, make sure the stripping is intact, and place a draft stopper along the bottom. Foam sealers can be installed under outlet and light switchplates.

4 FLIP YOUR FAN SWITCH In the summer, ceiling fans are set to turn counterclockwise, to push cold air down and cool off a room. If you reverse the direction of the blades (look for a designated switch), the fan will pull cold air up, forcing the warm ceiling-level air down.

5 WARM UP WINDOWS

New machinewashable wools are perfect for throws that get a lot of use.

GET SWADDLED

2 3

BOIL SOME WATER 5

Take a cue from centuries ago, and preheat your bed before you climb in. Back in the day, people used warming pans filled with hot coals or stones, but for the past few centuries, basic hot-water bottles have done the trick. Hot-water bottle and wool fleece cozy, $30, vermontcountry store.com.

To block cold from seeping in through glass panes in older homes, Heather McConkey, an architectural designer at Charnock & Company Interior Design, in New York City, recommends drapes that run floor-to-ceiling, slightly wider than the windows. Layering curtains can also stop drafts: Start with a semi sheer panel, then hang a heavier wool or linen drape, advises Kelli Holtz, an interior designer in Vail, Colorado. “Even better, add a blackout liner,” she says.

Whether stacked in the den or draped on your bed, wool and cashmere blankets pack the most thermal power because they’re made from crimped fibers, which create tiny air pockets that trap heat. “You can’t beat wool for warmth,” says Holtz, who keeps Pendleton blankets all over her Colorado home.

WIN $25,000! 7

1. L.L.Bean washable wool throw, in Gray Heather/Cream, $89, llbean.com. 2. Alicia Adams Alpaca Jettson throw, in Camel, $595, aliciaadams alpaca.com. 3. Crate & Barrel Pierce Plaid throw, $149, crateand barrel.com. 4. Faribault Woolen Mill Co. Ashby wool throw, in Natural Twill, $140, www .faribaultmill.com. 5. Homenature six-ply thermal cashmere knit throw, $650, homenature .com. 6. Pendleton EcoWise solid blanket, in Amber, $199, pendleton-usa.com. 7. Coyuchi Carmel washable cottonand-wool full/queen blanket, in Pale Dusty Aqua, $398, coyuchi.com.

STAY FOCUSED

Space heaters can be useful in small spaces, like a bedroom or office. One safety caveat: Get a model that shuts itself off if it accidentally tips over. Dyson AM09 fan heater, $450, dyson.com.

RUFFLE SOME FEATHERS

When you’re buying a comforter—because who doesn’t want to feel like she’s sleeping in a cloud?—two numbers matter: thread count and fill power. The first tells you how soft and squishy a quilt feels (300 and up is very good); the second indicates the level of warmth (in winter, 550 to 800 is ideal). As for the down, goose tends to be the fluffiest.

Enter for your chance to win $25,000 to get your home set for cooler weather! Go to marthastewart .com/Fall25k to enter; for details, see page 144.

10 CURE COLD FEET

Surprising news from the decorating world: “Wall-to-wall carpeting is cost-effective,” says Tom Charnock, owner of Charnock & Company. “I’m a big proponent of it for bedrooms.” Radiant heating (which rises from the floor) can be costly to install, but may be more efficient than baseboard or forcedair systems when used in key areas like bathrooms and bedrooms, McConkey says.

C O U RT ESY O F DYS O N (FA N H E AT ER )

“My boy has food sensitivities so I started feeding him BLUE Basics. Now he’s happy and I’m even happier.” BLUE Basics® is a limited-ingredient diet designed to minimize the food sensitivities some dogs experience, while providing them with a delicious and nutritious meal. We always feature salmon, turkey or duck – proteins not common in dog foods, and BLUE Basics does not include many of the ingredients that can give some dogs problems.

· NO chicken or beef · NO corn, wheat or soy · NO dairy or eggs If your dog or cat has food sensitivities, ask your veterinarian about BLUE Basics. With both traditional and grain-free recipes, you’re sure to ﬁnd one that’s perfect for your pet.

BlueBasicsPets.com Love them like family. Feed them like family.®

Available for dogs and cats.

Garden G O O D L I V I NG

Grubb (left) likes to use eclectic combinations of plants, like the Acacia cognata tree, Echium ‘Tower of Jewels,’ and boxwood (right).

A Garden of Her Own California nursery owner Flora Grubb made a name for herself by encouraging Bay Area gardeners to use unique plants that don’t need much water. Here’s what happens when she turns that talent on her own yard. PHOTOGRAPHS BY CAITLIN ATKINSON TEXT BY JULIE CHAI

most days in her eponymous San Francisco garden shop—a 28,000-square-foot Eden—Flora Grubb hadn’t had a personal plot in more than a decade. That changed in 2014, when she bought a cozy cottage in Berkeley and set out to transform a ho-hum spot into a restorative retreat. “I built this garden during a time of personal upheaval and grief,” Grubb says. “My father had died, I’d gotten divorced, and I was ill. What I needed from my garden was sanctuary and respite and healing.” The challenge? Her front yard was small—just a narrow strip of lawn and a pad of concrete used for parking cars. But Grubb knew the space had potential. “There was never a grand plan; I just did it bit by bit,” she says. To prep the area, she had the concrete driveway ripped out and treated her heavy clay soil with American Soil & Stone’s Clodbreaker to improve drainage and fertility. Then she and her 7-year-old son, Greyson, got their hands dirty; Grubb’s first priority was making the space as soothing as possible. THOUGH SHE SPENDS

To get the effect she wanted, she chose foliage plants in a unified palette of warm spring greens, “colors that say everything is alive.” Even the few bloomers Grubb included, such as ‘Moonlight’ grevillea and acacia, have chartreuse flowers that echo the hues of neighboring leaves. “There’s nothing jarring or that grabs your eye and won’t let go,” Grubb says. And none of her plants need much water— ideal for the drought-prone Bay Area—and they only require irrigation once a month. Since she also wanted her garden to look full right away, Grubb planted densely, which means her landscape will always need more upkeep than if she’d spaced plants further apart. “To achieve this billowy look with peaceful curves and carefully constructed undulations, I prune constantly,” she says. “But I love spending a little time in the garden every day.” Now Grubb and her son enjoy the space all year round. “My daily meditation practice is to sit in my window and stare at my garden,” she says. “It’s a true gift to myself.”

Martha Stewart Pets® is a registered trademark of Martha Stewart Living Omnimedia, Inc. ©2016 Martha Stewart Living Omnimedia, Inc. All rights reserved. ©2016 PetSmart Store Support Group, Inc. All rights reserved. Product selection may vary by store.

A DVERTI SEMEN T

Dressed TO CHILL

FIND OUR NEW FALL LOOKS ONLY AT PETSMART AND PETSMART.COM/MARTHASTEWART.

EXCLUSIVELY AT

Garden G O O D L I V I NG

SIMPLE STEPS FOR SERENE SPACES

“Coming into my home through my garden is a magical experience for my guests,” says Flora Grubb. Consider her tips for turning any outdoor spot into a quiet refuge.

®/TM trademarks © Mars, Incorporated 2016

OPEN IT UP A path of mutedgray basalt in a bed of pea gravel creates negative space, adding to the garden’s peacefulness. Its gentle curves lead the eye around, and also slow down the pace of those walking through it.

Garden G O O D L I V I NG

VARY TEXTURES JUST ADD WATER A white glazed container serves as a recirculating fountain that draws in birds she and Greyson love to watch. “Gardens should have water,” Grubb says. “There’s something about it that says you’re in a place where there’s enough.”

CHOOSE ONE HUE There are countless shades of green— some lean toward blue, silver, and yellow—and it’s important to home in on a single tone. “There are a lot of greens that are excluded from my garden,” Grubb says. “It’s about restraint even within restraint.”

This Halloween get into the Chocolate, Caramel and Nougat.

To keep a monochromatic scheme interesting, incorporate plants in a variety of textures (here, a pot with a large-leaf bromeliad is planted with wispy, grasslike carex), and place similar plants far apart. “These plants work together because they have little in common,” says Grubb.

Editors’ Picks G O O D L I V I NG

Wrap Star This cozy wool scarf by Barbour adds a chic splash of color to any fall coat. $59, barbour.com.

Stay Chill Pack up your favorite sips and snacks in an easy-to-carry cooler from Barebones, available in five sizes. $25 to $200, food52.com.

Hat Trick

Instant Hit A handy bottle opener is attached to the zipper.

Take this enamel cowboy coffee pot by Umbra Shift camping, or just use it daily on your back porch. $90, umbrashift.com.

The season’s “it” topper refreshingly isn’t a furry bomber or a knit cap, but a sophisticated felt fedora from G. Viteri. $85, gviteri.com.

FALL FORWARD WIN THIS!

Just Balmy Hydrating lotions by Aesop, made with herbs and citrus, absorb quickly and smell amazing. $27 for 2.5 oz., aesop.com.

by heading outdoors: We’ve found everything you need for apple-picking, tailgating, leaf-peeping, and more. PHOTOGRAPHS BY BRYAN GARDNER

This cooler could be yours! Visit martha stewart.com/winthis on October 6 to enter for your chance to win. (For more details, see page 144.)

Spectator Sport Watching school soccer games just got more comfortable with this padded chair from REI, which also folds up flat so you can store it in the car. $65, rei.com.

Big Haul Good Spirits Japanese whiskey can be pricey, but this delicious blend from Suntory breaks that rule. It’s great for cocktails or enjoying neat. $45, astorwines.com.

Be the envy of the orchard! The genius carryall from Organic Tool keeps your hands free for picking. $63, garrettwade.com.

DIARRHEA CAN THROW YOU OUT OF RHYTHM. IMODIUM® products work fast* to soothe your diarrhea symptoms. Now available in a new Softgel form.

Live Life in Rhythm Use only as directed.

*Works within one hour. © Johnson & Johnson Consumer Inc. 2016

Beauty G O O D L I V I NG

The Art of the Arch Your eyebrows are the punctuation marks of your face, adding expression and emphasis exactly where you want it. They also lend polish to your look—even when you’re completely sans makeup. On these pages, learn how to get and keep the most eye-catching shape.

Fuller brows are here to stay, so go easy on the tweezing. And when you do, avoid using magnifying mirrors, which can lead to overplucking.

B ENJAM I N K AU FMAN N/ T RU N K ARC H IVE

TEXT BY MELISSA MILRAD GOLDSTEIN

Results in 1 week with the supercharged, go-to anti-aging ingredient.

Neutrogena Rapid Wrinkle Repair ®

Clinically proven to visibly reduce fine lines and wrinkles with Retinol, the #1 dermatologist recommended anti-aging ingredient.* NEUTROGENA® ACCELERATED RETINOL SA The best retinol there is, Neutrogena® Accelerated Retinol SA is stabilized, so it won’t break down with exposure to light and oxygen. You’ll see younger-looking skin in just one week. See what’s possible. Visit Neutrogena.com/Retinol

*Among OTC cosmetics; greater improvement on ﬁne lines. © J&JCI 2016

Beauty G O O D L I V I NG

For the most flattering shape, consider what you’re starting with.

GROOM FOR IMPROVEMENT

Leave the tweezing, waxing, and big-time shaping to the pros. But you can work toward better brows at home with these smart techniques and targeted tools. IF YOU WANT

THICKER BROWS

IF YOU WANT

BOLDER BROWS

SET THE LOOK Comb your brow with a spiral-bristled spoolie brush to remove excess pigment and blend color. Seal your work with a clear gel, like Mary Kay Brow Gel ($10, marykay.com).

Powder is a natural-looking way to add emphasis to your brows, says New York City-based brow specialist Maribeth Madron. Use an angled brush dipped in brow powder (tap off any excess), and work from the center of the brow outward in the direction of hair growth. Use a lighter hue or gentler touch at the anchor, where the hairs aren’t as dense or dark.

TRY Maybelline New York Brow Drama Pro Palette, which includes tinted sculpting wax and highlighter. $13, maybelline.com.

COLOR CHECK Choose a tone that matches your eyebrows, not the hair on your head, advises Kristie Streicher, co-owner of Striiike Beverly Hills. Redheads should use a warm-blond hue, while blond and gray hair look best with taupe or ash brown.

IF YOU WANT

EVEN

TRY Sania’s Brow Bar’s Angled Mechanical Brow Pencil, which combines the ample coverage of a powder with the precision of a pencil. $30, sanias browbar.com.

MAP THEM To determine where your brow should start and end, hold a pencil vertically against the bridge of the nose. Where it intersects the brow is the anchor, explains Benefit Cosmetics global brow expert Jared Bailey. Then angle the pencil diagonally from the nostril to the outer corner of the eye. Where it meets the brow is where it should end—even if you have to fake it.

To beef up skinny sets, Sania Vucetaj, owner of Sania’s Brow Bar in New York City, is a firm believer in the angled pencil, which covers more area than a pointed pencil but also allows for sketching fine lines. “Use its thinner edge to outline the eyebrow and fill in sparse areas, and the thicker end to subtly tint your brow’s anchor.”

IF YOU WANT

TIDY BROWS

Schnauzer brows are cute on dogs— not necessarily on humans. Brush the hair upward with a spoolie, focusing on the first two-thirds of the brow, and trim ends that extend beyond the outer edge with small scissors. And snip sparingly—no more than a millimeter at a time. Then fill with color and set brows in place with a tinted gel.

TRY Anastasia Beverly Hills scissors, $23, anastasiabeverlyhills.com; and Glossier Boy Brow, $16, glossier.com.

Camouflaging bald spots and scars can be challenging. “Most makeup won’t adhere to scars, because the skin is nonporous with a sheen to it,” says Streicher, who relies on a waterproof cream formula in such situations. Dyeing brows can also help hair appear more abundant. “Be sure to see a licensed aesthetician, as most hair dyes aren’t designed to be used on the face,” says Betsy Branca-Hughs of Arch Apothecary in Chicago.

TRY Make Up For Ever Aqua Brow Waterproof Eyebrow Corrector, $22, makeup forever.com.

IF YOU WANT

LONGER

Feel like you’re losing the outer third of your eyebrow? It could be a sign of a sluggish thyroid. (Your doctor can check that with a simple blood test.) In the meantime, reach for a pencil with an ultrafine tip to lengthen brows, using light, short strokes. Make sure to leave tiny spaces between each mark to give the illusion of hair and texture.

TRY Benefit Precisely, My Brow Eyebrow Pencil Ultra-Fine Brow Defining Pencil, $24, benefitcosmetics.com.

GROWTH SPURT If you’ve overplucked, waiting for hair to sprout can take four to six months on its own. Growth serums, however, promise results in six to eight weeks. Maryland dermatologist Rebecca Kazin recommends prescription Latisse, which is known to stimulate eyelash growth (brows are an off-label use). You can also try overthe-counter formulas with peptides, such as Grande Naturals Grande Brow ($80, grandelashmd.com), Kazin suggests.

PH OTO G R A PH S BY B RYA N GA R D N ER ; I L LU ST R AT I O N S BY B ROW N B I R D D ES I G N

THE BASICS

Practical & Innovative

A PULLOUT KNIFE BLOCK FREES COUNTER SPACE

GAME-CHANGERS Martha’s kitchens have new storage features that are space-saving and efﬁcient, along with an easy-to-clean PureStyle™ ﬁnish that’s more durable than paint and is built to last. MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. VISIT HOMEDEPOT.COM/MSLKITCHENS TO VIEW OUR FULL CATALOG.

GARDNER PURESTYLE IN RAINWATER; SNOWCAP QUARTZ

BUILT-IN PET STORAGE HOLDS FOOD AND TREATS

Beauty G O O D L I V I NG THE EDIT:

Must-Have Makeup

COUNTER INTELLIGENCE

This month, we’re full of bright ideas for improving how you apply makeup, quench dry skin, and update your look for fall. PHOTOGRAPHS BY BRYAN GARDNER TEXT BY MELISSA MILRAD GOLDSTEIN

DECODED:

In-Shower Moisturizers Religiously rubbing lotion on your limbs isn’t the only way to hydrate skin these days. Enter these smart salves that you smooth on while in the shower. They work to lock that water in—no drying time needed.

When it comes to putting on makeup, technique is important, but good lighting is crucial. If that’s off, foundation goes on too light or too dark, and streaks go unnoticed (at least until you see them in your rearview mirror). Natural light—say, a mirror by a window—is the best environment for applying cosmetics. If that’s not possible, Dick Page, artistic director for Shiseido, suggests daylight-balance bulbs, which offer clear illumination and help you “see the full color spectrum,” he says. Bulbs should also be angled to hit the bridge of your nose, or on either side of the mirror at eye level, to avoid casting hard shadows on your face.

Dimmable bulbs let you replicate the light outdoors. Philips Daylight Dimmable LED lightbulb, 9W (60W equivalent), $8, homedepot.com.

Jergens Wet Skin Moisturizers contain a variety of natural oils, including coconut, argan, and monoi, to nourish parched parts. $7 each, jergens.com.

A RICH LIP COLOR “Charlotte Tilbury Matte Revolution lipstick in Glastonberry [top] is a deepberry tone that’s so universally flattering, I can use it on anyone.” $32, charlotte tilbury.com.

A MOISTURIZING FLAW FIXER

Nivea In-Shower Body Lotion ensures that skin stays soft for up to 24 hours; it’s available in Sea Mineral, Shea Butter, Almond Oil, and Cocoa Butter formulas. $8, niveausa.com.

THE ENVELOPE, PLEASE... Hollywood has the Oscars; the beauty industry has the CEW Beauty Insider Awards, for which experts pick the very best products of the year. We love to share 2016’s Iconic Beauty winners because they were selected by consumers just like you. So if these goods aren’t yet your favorites, here they are for your consideration: Neutrogena Make-up Removing Cleansing Towelettes ($7, neutrogena.com) took top honors, as did Clinique Moisture Surge Extended Thirst Relief Moisturizer (from $39, clinique.com).

Fall makeup trends come and go—and while some are worth trying, others are downright silly. (Let’s admit it: Red eye shadow isn’t for everyone.) We asked New York City makeup artist Gita Bass to share her new essentials.

“Giorgio Armani Luminous Silk Foundation [not pictured] keeps skin bright and hydrated in the cooler months.” $64, giorgioarmani beauty-usa.com.

A GLOW-GETTING LOTION “Nars Laguna Liquid Bronzer is really sheer; it helps extend that summer glow in the most radiant, natural way.” $40, narscosmetics.com.

A COMPACT OF COOL SHADOWS

Curél Hydratherapy Wet Skin Moisturizer enlists ceramides to shore up skin’s barrier, and allantoin and panthenol to ease dry, itchy patches. $8, curel.com.

“Dior 5 Couleurs eye-shadow palette in Victoire mixes gorgeous purples with neutrals for creating smokyplum eyes.” $62, dior.com.

ST Y LI N G BY ELIZ AB E T H PRES S

Shine a Light

Donâ&#x20AC;&#x2122;t Wait. Communicate.

Make your emergency plan today. Visit Ready.gov/communicate

Tastemaker G O O D L I V I NG

1. On her signature waves: “I air-dry my hair, then touch up my curls with the Beachwaver S1. It’s a real time-saver.” $129, ulta.com.

“Pattern has the ability to instantly make your home personal.”

MIX MASTER

Rebecca Atwood | Designer and artist, Brooklyn

Most people try to avoid repetition; Rebecca Atwood embraces it. “I love to mix and match prints,” says Atwood, who just added author to her résumé with her new book, Living With Pattern (Clarkson Potter). In her studio in Industry City, Brooklyn, she is often sketching and painting her own takes on modern textiles and wallpapers that showcase her soft brushstrokes, shibori dyeing techniques, and dreamy color palettes (no screaming hues or garish prints here). “I believe in livable pattern,” she says. “It shouldn’t be intimidating.”

3. “One Girl Cookies’ pumpkin whoopie pies are a great gift to bring to a fall dinner party.” Twelve-piece gift box, $37, onegirlcookies.com. 4. “Scargo pottery gallery is an enchanting place in my hometown on Cape Cod. I use this vase by ceramist Kim Holl to hold utensils as well as flowers.” From $65, scargopottery.com. 5. “I design wallpaper patterns that are easy to incorporate into any room.” From $68 a yd., rebeccaatwood.com. 6. “There are a few colors that really make me happy. Tart Deco nail polish is one of them.” $8.50, essie.com. 7. “My sister gave me this necklace by Dana Rebecca for my 30th birthday. I wear it every day.” $275, dana rebeccadesigns.com.

PH OTO G R A PH S BY N I C O L E FR A N ZEN (P O RT R AIT ), B RYA N GA R D N ER (OT H ERS); ST Y LI N G BY A L E X S I LVA

2. “Ulla Johnson is my go-to designer. Her clothes come in beautiful patterns and feature special details like embroidery and beading.” Aryana vest, $552, ullajohnson.com.

DON’T BE BITTER, STARBUCKS. MORE PEOPLE PREFER THE TASTE OF GEVALIA. With over 150 years of experience making rich, never bitter coffee, it’s no wonder more people prefer the taste of Gevalia House Blend to your house blend, Starbucks. But don’t feel bad. We might have better taste in coffee. But you have better taste in artisanal cheese plates.

ENJOY THE TASTE OF RICH, NEVER BITTER GEVALIA.

Based on a January 2016 national taste test of coffee drinkers conducted by an independent third party comparing Gevalia House Blend and Starbucks House Blend.

Tastemaker G O O D L I V I NG

“I love that all the ingredients are natural and most come from her Vermont farm.”

ATWOOD’S BROOKLYN For Inspiration “I love just walking around and exploring the city. I might stroll through Prospect Park, or spend an afternoon in the Brooklyn Botanic Garden. There is so much to see wherever you go.”

For a Caffeine Boost “I will stop for a latte in the morning at Smith Canteen, or go to Colson Patisserie, which is close to my studio in Industry City, when I need an afternoon pick-me-up.”

THE GOOD NEWS JUST DOESN’T STOP. That’s right. Gevalia also comes in single serve cups.

For Chic Finds “I am a fan of buying a few good pieces, rather than lots that won’t last beyond a season. I can always discover something special at Bird. It offers a great curated assortment of fresh designers. Plus, the staff is always helpful and will give you an honest opinion.”

8. “I keep Lip2Cheek in Smile in my purse. It instantly brightens up my face.” $36, rms beauty.com.

9. “I wear Tata Harper’s reparative moisturizer daily in the cooler months.” $105, tata harperskincare.com.

10. “I have an eclectic linen closet. I love to pair a classic white Cluny linen sheet with a group of printed pillowcases.” From $186, matteo home.com; $85 a pair, kiskatextiles.com.

11. “I store my small jewelry in Fletcher’s Mill nesting boxes. I also buy them for gifts. They work for both men and women.” $15 for a set of 3, the-commons.us.

For a Special Night Out “My husband and I love to go to Al di la Trattoria. I’ll start with the seppia and oxtail, and then try a pasta, like the special ragù with goat cheese. It’s amazing. For dessert, ricotta fritters with a warm chocolate sauce.”

For the Keurig® K-Cup® Brewing System. Keurig and K-Cup are trademarks of Keurig, Incorporated. Used with permission.

Health G O O D L I V I NG

THE CHECKUP CHECKLIST

PHOTOGRAPH BY AARON DYER TEXT BY SALLY WADYKA

Keep your own notes throughout the year to bring to your exam.

THE MOST IMPORTANT health decision you’ll ever make might surprise you; it’s simply to take charge. Even if you’re blessed with good doctors and great genes (and you eat well, check, and exercise regularly, double check), seeing your doctor for a yearly exam and the right blood work is key— as is knowing what tests to get and what you may be at risk for. The good news: You can be proactive. We’ve made it easy for every age.

ST Y LI N G BY M I C H EL L E LO N G O

Ready to go next-level with your health? Here’s everything you need to know to get the most out of your annual doctor visits.

Health G O O D L I V I NG

IN YOUR

20S What’s happening: You’re at your optimal health; the goal now is to keep it that way. This is the time to set yourself up for the decades to come—start healthy eating habits, and get at least 150 minutes a week of moderate exercise. Biggest risks: Melanoma is one of the most common cancers in young women, so be on the lookout for any changes on your skin. Also important: STD testing and prevention, says Mary Jane Minkin, M.D., a clinical professor of obstetrics, gynecology, and reproductive sciences at the Yale School of Medicine. Not only can STDs cause problems now, but chlamydia and gonorrhea, left untreated, can lead to infertility, too. Key tests and vaccines: The American College of Obstetrics and Gynecologists recommends a Pap test every three years. The United States Preventative Service Task Force suggests that women with a family history of cancer should discuss being screened for breastcancer susceptibility genes BRCA1 or BRCA2 after the age of 18. Starting at age 20, the American Heart Association recommends cholesterol testing every four to six years.

TOP STAY-HEALTHY TIPS Ban tanning, period. Just one trip to a tanning salon can increase your risk of melanoma by 20 percent, warns Amy Wechsler, M.D., an assistant clinical professor of dermatology at SUNY Downstate Medical Center, in Brooklyn. Get 1,200 milligrams of calcium daily. It will give you stronger bones, as will weight-bearing exercise. Don’t get lax about your contact lenses. Wearing them for longer than prescribed can lead to serious infections.

IN YOUR

30S What’s happening: Period issues, pregnancy, and self-care are hallmarks of this decade. Fertility begins to decrease around age 35, so it can be more difficult (and take longer) to get pregnant. Biggest risks: Cancer rises to become the most common cause of death at age 35 (through age 84). While colonoscopies aren’t recommended until age 50, “if you pass any blood in your stool, go see a doctor for screening,” says Patricia Raymond, a gastroenterologist in Virginia Beach and a fellow at the American College of Gastroenterology. “Don’t assume it’s hemorrhoids—it could be the first sign of rectal cancer.” Key tests and vaccines: An annual flu shot is suggested (even if you’re pregnant or breastfeeding). Now is also a good time for a Tdap booster (tetanus, diphtheria, pertussis). If you don’t see a dermatologist for annual skin-cancer screenings, start now. Continue with Pap and HPV testing every five years.

IN YOUR

40S What’s happening: “Perimenopause can start up to 10 years before you stop having periods,” says Minkin. So don’t be surprised if you notice changes in your cycle (longer, shorter, heavier, lighter). Biggest risks: Cancers of all kinds are the leading cause of death among women in their 40s, so stay on top of your annual checkups. Key tests and vaccines: Continue getting your annual flu shots. Ask your doctor if you should have a mammogram. The guidelines are in flux, but the American Cancer Society says women ages 40 to 44 should have the choice to have a mammogram, and recommends them annually for those of average risk between 45 and 54. Age 40 is also when you should have a comprehensive eye exam, to check not just your vision but the overall health of your eyes, says Rebecca Taylor, M.D., clinical spokesperson for the American Academy of Ophthalmology, in Nashville. If you’re African-American, the American College of Gastroenterology recommends beginning colonoscopies at 45.

TOP STAY-HEALTHY TIPS Get at least 400 micrograms of folic acid daily. This is vital for early fetal development, and studies show it’s best to start taking it at least a month before you get pregnant. Give your eyes a rest. After every 20 minutes of computer work, look up and focus on a spot 20 feet away for 20 seconds. Do breast self-exams. While some doctors don’t recommend them, others argue that they help patients detect changes.

TOP STAY-HEALTHY TIPS Get 1,000 milligrams of calcium and 600 IUs of vitamin D daily. This keeps bones strong as you head toward menopause. Don’t be cavalier about birth control. You can still get pregnant. Do Kegel exercises regularly. Three sets of 10 every day will help incontinence issues.

IN YOUR

50S What’s happening: Welcome to menopause—on average it kicks in at age 51, and once you’ve gone a full year without a period, you’ve officially reached that milestone. Menopause brings about a host of changes, mostly driven by shifting hormone levels. These range from bone loss and hot flashes to mood swings and depression. All are totally normal. Biggest risks: Cancer continues to be the highest risk, but heartdisease incidence in women rises dramatically after age 55. Key tests and vaccines: At 50, schedule your first colonoscopy (if you haven’t had one sooner because of other risk factors). Also, be sure to have annual cholesterol checks, and, if you have any risk factors for osteoporosis, get a baseline bone-density test two years after your last period. If you were born between 1945 and 1965, the CDC recommends a one-time test for hepatitis C.

TOP STAY-HEALTHY TIPS Keep doing weight-bearing and strengthening exercises. They’re important for bone health and for maintaining muscle mass as you age; check with your doctor for specific recommendations that take into account any underlying conditions you may have. Focus on sleep. Menopausal symptoms can interfere with a good night’s rest, so it’s even more crucial now to set the stage each night for relaxation—keep your room dark and cool, banish tablets and TV, and try a calming pre-bed practice, like meditation or breathing exercises.

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Effortless Never Tasted So Good!

Health G O O D L I V I NG

IN YOUR

Between work, family, and finding time to unwind, it’s hard to imagine having the daily luxury of preparing delicious home-cooked meals. That’s where the Cuisinart Cook Central® 3-in-1 Multicooker comes in. With 3 fully programmable cooking functions, including Slow Cook, Brown/Sauté, and Steam, combination cooking has never been easier for the time-pressed cook. Now, you can develop rich, delicious flavors you never thought possible by browning ingredients right in the unit before switching to Slow Cook. Working late? Need to pick up the kids from soccer practice? Not a problem! Our 24-hour timer and automatic Keep Warm setting promise a fresh-cooked meal, served hot and delicious, whenever you’re ready to eat!

IN YOUR

60S

70S

What’s happening: This is a big transition decade. Mental and physical declines don’t have to be a normal part of aging, and many health problems can be staved off—or avoided entirely—if you continue to make eating right and exercise a priority.

What’s happening: “This is still considered middle-aged by most geriatricians,” says Jan Busby-Whitehead, board chair of the Health and Aging Foundation. Our early-to-mid-70s aren’t that much different from our 60s, but there are subtle changes to our bodies that begin to happen in this decade. And they’re really different for everyone. “As you get older, your health becomes more heterogeneous,” says Busby-Whitehead.

Biggest risks: Osteoporosis and eye diseases (like cataracts, glaucoma, and macular degeneration) are more prevalent during these decades. Also, keep a closer eye on blood pressure and cholesterol, since heart disease increases after the age of 55 and is a leading cause of death in women over 65. Key tests and vaccines: See an ophthalmologist for regular eye exams. The shingles vaccine is recommended at age 60, and the pneumonia vaccine at 65. After 55, you can choose to get mammograms every two years, and, depending on your history, you may be able to discontinue Pap tests. Get a bone-density screening at 65 if you hadn’t had one yet. Keep up with colonoscopies.

TOP STAY-HEALTHY TIPS Stay social. Studies have shown that loneliness is associated with increased mortality risk, so keep an active calendar. Eat a heart- (and brain-) healthy diet. Think plant-based foods, and include healthy sources of fat (like avocados, nuts, and salmon).

Biggest risks: There are four concerns. Heart disease and cancers are the biggest, as they’re the leading causes of death in women 75 to 84; the other two are stroke and chronic lower-respiratory disease. You may also start to feel more general wear and tear on your body, and arthritis may flare up. Key tests and vaccines: Many of the same ones you had in your 60s will continue: bone-density and cholesterol tests, eye exams, and mammograms. If you haven’t had any colon polyps, you may consider stopping colonoscopies at age 76. Get hearing tests every year. And if you haven’t been getting the highdose flu shot, start doing it now—it has four times the amount of antigen.

TOP STAY-HEALTHY TIPS Plan ahead. “It’s far better to think about things before a crisis occurs,” says Busby-Whitehead. This includes where you want to live and an advance-directive form in case you do get sick. Keep working out. Strength training helps keep muscles strong, assists balance, and boosts your mood.

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Ask Martha G O O D L I V I NG

How do I train a rescue dog?

â&#x20AC;&#x201D;Angelle Greenlee, Atlanta

A: Many rescue animals have suffered some trauma and may be prone to misbehaving during stressful situations. Ask the shelter about your dogâ&#x20AC;&#x2122;s upbringing: Is she a victim of abuse? How is she with people, children, and other pets? The answers might help you understand what situations might cause your new pet anxiety. Consistent training is key, as is getting your entire family on board. Always stay calm, speak in a firm but soothing tone, and positively reinforce all good behavior.

Even dogs that have been abused or abandoned can become healthy, welladjusted pets.

R EP O RT I N G BY FR A N C ES V I G N A

PHOTOGRAPHS BY BRYAN GARDNER

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Ask Martha G O O D L I V I NG

Can I make pumpkin purée from my jacko’-lantern pumpkin? If not, what variety works best? —Randi Vicenzi, Edgerton, Wis.

A: Jack-o’-lantern pumpkins are great for decorating, but their flesh is too fibrous and watery to be used in pies, soups, and other dishes. Instead, try small, round sugar pumpkins or flat, pale-colored cheese pumpkins, both found at farmers’ markets. They contain less moisture and have a creamier texture when roasted and puréed. An added benefit of any pumpkin: You can roast the seeds for a tasty, nutritious snack, too. PUMPKIN PURÉE Preheat oven to 400°. Halve a 3½-pound sugar or cheese pumpkin and roast, cut-side down, until soft, about 1 hour. Scoop out flesh and purée until smooth. Transfer to a cheesecloth-lined colander set over a bowl, squeezing to drain. Refrigerate, covered, at least 4 hours; transfer to an airtight container and freeze up to 6 months.

ROASTED PUMPKIN SEEDS Preheat oven to 300°. Toss 2 cups pumpkin seeds (with pulp) with 1 tablespoon extra-virgin olive oil; season with kosher salt and freshly ground pepper. Spread mixture on a rimmed baking sheet; bake, stirring occasionally, until seeds are crisp and pulp is caramelized, about 1 hour. Let cool completely.

Q: A: Try stringing your chiles into a Mexican ristra: Thread a large piece of twine or fishing wire through a big-eyed needle; knot the bottom. Pierce ripe chiles of a similar size just above the base of their stems. Hang the ristra in a hot, dry place for at least 2 weeks and up to 6 months. (If humidity is an issue, dry chiles in a single layer on a rimmed baking sheet in a 200° oven for 8 hours.)

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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.

EVERYDAY FOOD Cook, Nourish, Enjoy

The classic recipe calls for whole leaves rather than chopped—better for catching the croutons and dressing.

perfecting the...

CAESAR SALAD

This iconic dish—said to have been invented in the 1920s by Cesare Cardini, a restaurateur in Tijuana, Mexico—may consist only of lettuce, croutons, and dressing, but those three components pack a tangy, cheesy, briny, garlicky, peppery, and wholly satisfying punch. Here’s how to get the very best balance of flavors and textures. PHOTOGRAPHS BY LENNART WEIBULL

October E VE RYDAY FOOD

GROCERY LIST

Crisp Up Lettuce

ROMAINE HEARTS GARLIC

UNSALTED BUTTER

EXTRAVIRGIN OLIVE OIL

RUSTIC ITALIAN LOAF

+ +

ANCHOVY FILLETS IN OLIVE OIL

LEMON

WORCESTERSHIRE SAUCE

DIJON MUSTARD

EGGS

Toast Croutons

The classic recipe calls for garlic in just the dressing; ours adds it in the croutons for even more flavor. Crush 2 cloves garlic with the side of a knife and place in a large wooden bowl. Add ¼ teaspoon kosher salt; mash to a paste with a fork. Transfer half to a rimmed baking sheet; mix in 3 tablespoons melted butter and 2 tablespoons oil. (Leave remaining garlic in bowl for dressing.) Remove and discard crust from half of an airy rustic loaf (denser bread makes croutons too hard); cut into ½-inch cubes. Toss with garlic mixture, ¼ cup grated cheese, ground pepper, and salt. Bake in one layer at 400°, stirring halfway through, until crisp and golden, 12 to 15 minutes. Let cool.

PARMIGIANOREGGIANO

A PAPER TOWEL– LINED DISH CLOTH HELPS SOAK UP EXCESS WATER. Dry lettuce is key—if any water clings to the surface, the dressing will separate and won’t stick to the leaves. (This is true for any salad greens.) Separate them from 2 romaine hearts (about 7 ounces); submerge in a bowl of ice water 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on an absorbent towel or cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry, at least 2 hours and up to 2 days.

MUST-HAVES

Make Dressing

Even the anchovy-averse will love this bright, mild dressing. Mash 5 anchovies into reserved garlic mixture until smooth. Whisk in 2 tablespoons fresh lemon juice, ½ teaspoon Worcestershire, ½ teaspoon Dijon, and 1 egg yolk. Season with ¼ teaspoon each salt and pepper. Slowly add ⅓ cup oil in a thin stream, whisking constantly. Add lettuce; toss to coat, then toss with ¾ cup grated cheese and croutons. Serve immediately. A DINNER FORK IS THE IDEAL DRESSING TOOL.

PARMIGIANOREGGIANO This hard grating cheese is made from unpasteurized cow’s milk; it lends the salad a rich, nutty flavor you won’t get from imitation types simply labeled “Parmesan.” It’s real when ParmigianoReggiano is stamped on the rind.

ANCHOVY FILLETS IN OLIVE OIL

If you don’t have a wooden bowl, mash the crushed garlic with the salt directly on a cutting board, then transfer to a glass or ceramic bowl.

These are vital to the dressing—and when mixed with garlic, lemon, and oil, they don’t taste fishy at all (really!). For superior flavor and texture, use oil-packed fillets instead of saltpacked or anchovy paste; Ortiz is our brand of choice.

NEXT LEVEL: FLAVOR SWAPS Kale Caesar With Rye Croutons

Escarole Caesar With Walnuts

Remove tough stems and center ribs from a large bunch of lacinato kale, then tear the leaves into 2-inch pieces. Instead of the rustic Italian loaf, go for Jewishrye croutons.

Separate the leaves of 1 head of escarole; tear into bite-size pieces. Replace the rustic Italian loaf with 1½ cups walnut halves. Toss with melted butter; omit the olive oil. (The nuts are already high in fat, so you don’t need the oil.)

WARY OF RAW EGG? Don’t worry: There’s no need to ditch the dressing. Just bring a small saucepan of water to a boil; stir in 1 tablespoon white vinegar. Crack 1 egg into pan, reduce heat, and simmer until white is set and yolk is just set but still wet, 4 to 5 minutes. Drain on a paper towel, break in half, then mash yolk into garlic-anchovy mix. Whisk minced white with other ingredients before adding oil.

Cheesy Mexican Lasagna

October E VE RYDAY FOOD

SLOW-COOKER SECRETS Get the best taste and texture with these pro tips. 1

SEASON AHEAD

To intensify their flavors, season meats and poultry with salt and pepper, then keep them covered in the fridge overnight. 2

BROWN ALL OVER

Sear meats in a hot pan to develop a crust before adding them to the slow cooker: The meat and cooking liquid will be more delicious as a result. Some slowcooker models let you brown right in the pot before turning the heat down and adding other ingredients.

“I make a batch of this comforting soup on Sunday and enjoy it all week long.” —LAURA REGE, ASSOCIATE FOOD EDITOR

UP YOUR AROMATICS

Sautéing onions, leeks, or shallots before putting them into the cooker lends a subtle sweetness. 4

COOK DOWN

what’s for dinner?

SLOW, STEADY.. . READY!

You’ve got to love a device that lets you leave the kitchen and return hours later to an amazing meal. These slow-cooker recipes, from a rustic white-bean soup to a beef stew made with olives and oranges, require minimal prep and yield maximum flavor. PHOTOGRAPHS BY LENNART WEIBULL

To make sauces richer and thicker, strain any liquid left in the cooker into a pot on the stove top, then reduce. 6

FINISH STRONG

Mix in flavor bombs like fresh herbs, olives, and citrus juice right before serving.

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

BROIL UNTIL CRISP

After slow-cooking meats, you can broil them to achieve a caramelized crust.

White-Bean Soup

Sicilian-Style Beef Stew

Cilantro-Chutney Chicken

Vietnamese Baby Back Ribs

White-Bean Soup

Sicilian-Style Beef Stew

Active Time: 25 min. Total Time: 6 hr. 25 min., plus soaking Serves: 6 to 8

Active Time: 35 min. Total Time: 5 hr. Serves: 4 to 6

1 pound dried Great Northern beans, rinsed 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into ½ -inch pieces, and well washed (4 cups) 5 cloves garlic, thinly sliced

½ teaspoon red-pepper flakes, plus more for serving 1 butternut squash, peeled, seeded, and cut into 1-inch pieces 3 sprigs sage 1 Parmesan rind, plus finely shredded Parmesan for serving 4 teaspoons fresh lemon juice 1 bunch spinach, trimmed and washed Kosher salt and freshly ground pepper

1. Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse. 2. Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

3 pounds beef chuck, fat trimmed, cut into 1½-inch pieces Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 shallots, thinly sliced (2 cups)

½ cup dry red wine, such as Cabernet Sauvignon 1 can (28 ounces) whole peeled tomatoes, crushed 1 bulb fennel (12 ounces), cut into ½-inch wedges 1 sprig rosemary 2 strips orange zest (each 1 inch by 3 inches), plus orange wedges for serving 1 cup pitted green olives, such as Castelvetrano (7 ounces) Mashed potatoes, for serving

1. Season beef with salt and pepper. Heat a large skillet over medium-high. Add 1 tablespoon oil and half of beef, in a single layer; cook, turning a few times, until browned all over, 5 to 7 minutes. Transfer to a 5-to-6-quart slow cooker. Repeat with remaining oil and beef. Add shallots and wine to skillet; cook, scraping up browned bits, until wine has almost evaporated, about 3 minutes. Transfer to slow cooker; stir in tomatoes with their juices, fennel, rosemary, and zest. Cover and cook on high until meat is fork-tender, about 4½ hours. 2. Stir in olives; season with salt and pepper. Remove rosemary; serve, with mashed potatoes, orange wedges, and more pepper.

Cilantro-Chutney Chicken

Vietnamese Baby Back Ribs

Active Time: 30 min. Total Time: 3 hr. Serves: 4 to 6

Active Time: 25 min. Total Time: 7 hr. 35 min. Serves: 4 to 6

2 tablespoons extra-virgin olive oil 2 onions, cut into 1½-inch pieces (4 cups) 2½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces Kosher salt and freshly ground pepper 1 tablespoon minced peeled fresh ginger (from a 1-inch piece) 5 cloves garlic, thinly sliced 1 jalapeño, sliced, plus more for serving 4 cups packed cilantro leaves and thin stems, plus more leaves for serving

½ cup roasted unsalted peanuts, plus more, chopped, for serving 2 teaspoons packed light-brown sugar 1 tablespoon fresh lime juice, plus lime wedges for serving Steamed rice and yogurt, for serving

1. Heat a large skillet over medium-high. Add oil and onions; cook, stirring occasionally, until browned, about 8 minutes. Transfer to a 5-to-6-quart slow cooker. Season chicken with salt and pepper; stir into slow cooker with ginger, garlic, and jalapeño. Cover and cook on high 2 hours. 2. In a food processor, pulse cilantro, peanuts, brown sugar, and juice until finely chopped; add to slow cooker. Cover and cook 30 minutes. Season with salt and pepper. Serve over rice, with yogurt, jalapeño, cilantro, chopped peanuts, and lime wedges.

Turn leftovers into Asian-inspired pulled-pork sandwiches.

⅓ cup diced shallots (from 2 shallots) ¼ cup Thai or Vietnamese fish sauce ¼ cup plus 2 teaspoons honey Kosher salt and freshly ground pepper 1 rack spareribs (about 4 pounds), cut into 3 pieces 2 large carrots, peeled and cut into thin matchsticks (2 cups) 4 cups shredded red cabbage (from ½ head)

¼ cup fresh lime juice (from 3 limes) ½ cup packed fresh mint leaves, chopped if large 1 tablespoon safflower oil

1. Stir together shallots, fish sauce, ¼ cup honey, 1½ teaspoons salt, and ½ teaspoon pepper in a 5-to-6-quart slow cooker. Add spareribs; toss to coat. Cover and cook on low 7 hours. 2. Preheat oven to broil, with rack 4 inches from element. Transfer ribs to a rimmed baking sheet, meat-side up. Broil until browned, 4 minutes. Pour juices from slow cooker through a fine-mesh sieve into a small saucepan; discard solids. Bring to a boil, then cook until syrupy, 5 to 10 minutes. Brush some glaze onto ribs. 3. Combine carrots, cabbage, lime juice, mint, oil, and remaining 2 teaspoons honey. Season with salt and pepper. Serve ribs, with slaw and remaining glaze alongside.

Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.

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30 Minute Pizza Crust

October E VE RYDAY FOOD

one ingredient, three ways

RISE TO THE OCCASION

A slice is nice, but there’s so much more you can do with pizza dough beyond making a cheesy pie. These recipes transform a standard crust—either store-bought or made from scratch—into party-perfect bread, a savory lamb dish, and even dessert. PHOTOGRAPH BY LENNART WEIBULL

Meaty Main

For a Crowd

CHEESY SOPPRESSATA PULL-APART BREAD Shape 1 pound roomtemperature dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1½ -inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size. Bake at 400° until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey (we like Bee Local Hot Honey; $12, beelocal.com).

A pair of kitchen shears is the key to making even cuts.

For our favorite homemade pizza-dough recipe, go to marthastewart.com/pizza-dough.

In a skillet, brown 1 pound ground lamb with 1 minced onion, 1 tablespoon tomato paste, and 2 teaspoons each cayenne pepper, ground cumin, and cinnamon. Season with kosher salt. Roll 1 pound room-temperature dough into six 10-by-5-inch ovals. Transfer to baking sheets. Divide filling among ovals. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size. Brush crust with extravirgin olive oil. Bake at 450° until golden, about 18 minutes. Drizzle with more oil; top with diced red onion, fresh mint leaves, and pine nuts; serve.

Sweet Finish

NUTELLA & BANANA POCKETS Roll 1 pound roomtemperature dough into eight 4-inch rounds; transfer to a rimmed baking sheet. Let stand, draped with plastic, in a warm place until they double in size. Lightly brush with beaten egg. Bake at 450° until golden, about 8 minutes. Let cool slightly. Use a knife to slice pita-like pockets; stuff with Nutella and sliced banana and serve.

R EC I PES BY L AU R A R EG E ; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGA N H ED G PE T H

SPICED-LAMB PIE

THE REASON KIDS HURRY HOME

AFTER SCHOOL.

Delicious and convenient Anytime Favorites™ from Smithfield. The great flavor of Smithfield Ham sliced, diced, fully cooked and ready for your creativity.

For delicious recipes, including our Ham and Cheesy Mac Muffin Cups, visit smithfield.com

October E VE RYDAY FOOD sip & repeat

BEYOND BEER

on our bookshelf

Family Matters

Lucinda Scala Quinn—chef, author, and our beloved former food director—is at it again, this time with Mad Hungry Family. The final cookbook in her Mad Hungry trilogy is chock-full of “lifesaver lessons” and quick recipes for family meals. In this “Pinky Pasta,” seasoned tomato paste stands in for sauce, which embodies Quinn’s resourceful approach of turning pantry staples into delicious dishes: “If you have some dry pasta in the cupboard, plus water, salt, a pot, and a flame, there’s not much else you need to make a decent dinner,” she says. (For the recipe, go to marthastewart.com/pinky-pasta.)

Tailgate season is upon us—but why stick to just Pilsners and pale ales? We sampled dozens of bottles to select three new fall favorites. Mad Hungry Family (Artisan, $28).

CRISP & BOLD Hollows & Fentimans Alcoholic Ginger Beer Based on a family recipe dating back to 1905, this aromatic drink is made with fermented Chinese ginger root, which gives it a spicy bite.

No canned tomatoes? No problem! This flavorful sauce is made with chicken broth and tomato paste.

Small Town Brewery Not Your Father’s Root Beer For the taste of soda but the buzz of beer, we love this earthy sarsaparilla sipper.

treat to try

OPEN SESAME

Finding high-quality halvah, a crumbly Middle Eastern sweet made from sesame paste and sugar, is getting easier, thanks to purveyors like New York City’s Seed + Mill (seedandmill.com), whose inventive flavors include pistachio (shown). Eat it in small pieces, sprinkle it over brownies before baking, or pair it with dates and cheese for a sweet-salty bite.

LIGHT & FLORAL Wölffer No. 139 Dry White Cider The most delicate of the bunch is a blend of apples and pears from Long Island, New York.

PH OTO G R A PH S BY L EN N A RT W EI B U L L ; ST Y LI N G BY M EGA N H ED G PE T H

SWEET & SMOOTH

2016

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#WhatsYourAmericanMade

October E VE RYDAY FOOD

A little more cream is all you need to soften up the topping if it starts to look curdled while you’re whisking.

PUMPKIN-SPICE-LATTE CAKE Active Time: 20 min. Total Time: 3 hr. Serves: 8 to 10 1 stick unsalted butter, melted, plus more for pan 1¾ cups unbleached all-purpose flour 2 teaspoons baking powder 4 teaspoons instant espresso powder, plus more for dusting 1½ teaspoons pumpkin-pie spice

¾ teaspoon kosher salt 2 large eggs, room temperature

¾ cup pure pumpkin purée ¾ cup granulated sugar ½ cup packed light-brown sugar ⅔ cup whole milk, room temperature 1½ cups heavy cream

1. Preheat oven to 350°. Butter a 9-by-2-inch round cake pan. Line bottom with parchment; butter parchment. In a large bowl, whisk together flour, baking powder, instant espresso powder, pumpkinpie spice, and salt. In another bowl, whisk eggs into pumpkin purée, then whisk in butter, sugars, and milk. Whisk wet ingredients into dry ingredients. sweets

Spice Things Up Autumn brings the (very welcome) cavalcade of pumpkin-flavored everything: cocktails, muffins, ice cream, you name it. We’ve added to this stellar squash lineup by turning everyone’s favorite seasonal latte into a rich gingerbread-like cake, complete with a jolt of espresso powder both in the batter and dusted on top. PHOTOGRAPH BY LENNART WEIBULL

2. Scrape batter into prepared pan. Bake until top springs back when lightly touched, 35 to 40 minutes. Let cool in pan on a wire rack 10 minutes. Turn out onto rack and let cool completely, about 2 hours. 3. Whisk cream with confectioners’ sugar until soft peaks form; dollop on top of cake and dust with espresso powder. Serve immediately.

R EC I PE BY SA R A H CA R E Y; FO O D ST Y LI N G BY G R EG LO F TS

3 tablespoons confectioners’ sugar

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OCTOBER PHOTOGRAPH BY KATE MATHIS

“I’m so glad I live in a world where there are Octobers.” —L . M. MONTGOMERY, ANNE OF GREEN GABLES

HEARTH AND HOME

In their Brooklyn brownstone, Cristin Frodella (opposite) and her husband, Conor Sheridan, wanted a wide-open kitchen where everyone could gatherâ&#x20AC;&#x201D;for breakfast, after-school snacks, and dinners fired up on their indoor grill.

THE BEST-LAID ( KITCHEN ) PLANS

It’s the most exciting—and rewarding—room in your home to renovate, but also the most expensive. With a little savvy strategizing and purposeful planning, however, you can create a customized space that suits the way you cook and live. Here, two couples took decidedly different approaches: One hired an architect for a dramatic remodel; the other headed to a big-box store for major design help. Both got the kitchen they always wanted.

( ( PHOTOGRAPHS BY KATE SEARS TEXT BY JENNIFER TUNG

ALL IN THE DETAILS

When architect Elizabeth Roberts designs kitchens, she considers exactly what will go into open and closed storage spaces. She also factors in the path from the front door to the refrigerator, so there’s room to bring in groceries.

HOT STUFF The family uses the Grillworks indoor grill (which was installed by their contractor) year-round, but “it makes things especially cozy in the fall,” Frodella says. The wheel crank moves the rack closer to or farther from the coals.

ROCK SOLID A large island anchors the kitchen and provides storage underneath. The couple chose bleu de Savoie, a blue-gray marble, for their countertops. The pendant light is from Rejuvenation.

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COUNTER OFFERINGS When choosing this major kitchen feature, think about your style, budget, and willingness to maintain it (resealer, anyone?). Below, a cheat sheet: 2

GARDEN VIEW

6 7

In keeping with Frodella’s desire to “bring the outdoors in,” the sink is situated so that she faces the garden when doing dishes.

A LEG UP Their ladder is from Putnam Rolling Ladder Co., in New York City. It’s portable, so they installed rails along both sides of the kitchen.

4 5

1. RICHLITE Made from paper composite and resin, this ecofriendly material comes in many colors, resists stains, and handles heat well.

2. BUTCHER BLOCK Often made from maple or oak, wooden counters look warm and are simple to maintain: They stain easily but can be sanded or resealed with mineral oil.

3. CORIAN

( OPEN INVITATION ) When Cristin Frodella and Conor Sheridan bought their Park Slope, Brooklyn, brownstone three years ago, their first order of business was knocking out the walls on the parlor floor to create an open cooking and living space. “We wanted it to be joyful, not stuffy,” says Frodella, the global head of education marketing at Google, who envisioned her stepkids (Sheridan’s daughter, Clancy, 11; and son, Finnegan, 9) running around, as well as lots of casual parties. The couple had three criteria for their kitchen: It should be the heart of the home, open onto the backyard, and—for Sheridan, who loves cooking over a fire—feature a wood-burning grill. Working with New York City architect Elizabeth Roberts, the couple oriented the kitchen horizontally across the back of the house and centered the range on the island, then replaced the back wall with steel-casement windows and doors. For storage, they chose a mix of open shelves and deep cabinets. Their biggest splurge was framing the counter-height grill with a wall of midnight-blue glazed tiles from Heath Ceramics. “That is the big moment: Once you’ve made a design decision like that, the other details can be less expensive and more subdued,” says Roberts, who often advises clients to save on hardware and prepainted cabinets. For the couple, the grill is a stunning centerpiece. “Conor makes duck, steaks, and vegetables on it—even fruit for dessert,” Frodella says. “If we have people over, it’s a Brazilian meat-fest.”

This seamless blend of acrylic polymers and materials derived from natural stone looks and feels luxe but is lowmaintenance—it holds up well to wear and tear and doesn’t stain.

4. GRANITE Sourced from hard volcanic rock, this pricier material is known for its rich color and durability, but be sure to use trivets on it: Repeated heat can cause cracks.

5. MARBLE It’s beautiful, heatresistant, and long-lasting, yet also more prone to stains. Avoid

putting acidic foods or cleansers on it, and reseal every six months or so.

6. STAINLESS STEEL Often used in commercial kitchens, this sturdy material handles heat well, won’t stain, and is a breeze to clean. A few cons: It’s costly and may dent or scratch (though minor etches can be buffed out).

7. SOAPSTONE This composite of talc and other minerals is used in laboratories because it stands up well to heat, chemicals, and mild cleansers, but it’s softer than granite and can chip.

8. ENGINEERED STONE Some of these counters, which are commonly made from quartz particles, look more man-made than real stone, but they’re far more durable.

9. CONCRETE Pros: It’s heatand scratchresistant, and it can be customtinted. Cons: It’s costly and can stain, so it must be resealed often.

FARM FRESH

Jessica and Will Davis’s kitchen features Martha Stewart Living for the Home Depot Ox Hill cabinets, in Ocean Floor, and Bedford Brass knobs and pulls. The Design Craft pendant lights are from Overstock.com.

BREATHING SPACE To keep their kitchen airy, they installed only two cabinets on the walls; the rest are under the counters. A white subwaytile backsplash adds brightness and is a classic, affordable option.

COOKS’ BOOKS

ASSIGNED SEATING Barstools are great for entertaining, but they also help define work space, Jessica says: “When family is visiting, I want them nearby but out of the way while I cook!” These stools are from Target.

The couple collects volumes on everything from French and southern cooking to baking and pickling. Now their library has a proper home.

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( SMART STARTS ) When they were still living in New York City, Jessica Davis and her husband, Will, cooked ambitious dishes like pâté and ramen from scratch in their tiny apartment. Then, last year, they bought their first home, a 1925 Colonial in South Orange, New Jersey, with a sparse, dated kitchen that was begging for an upgrade. To design a space where they could cook, bake, and entertain together, Jessica, vice president and design director for Martha Stewart Collection at Macy’s, turned to a colleague whose work she admired. She and Marissa Brown, vice president and design director for Martha Stewart Living Kitchens at the Home Depot, began a process that mirrored a typical big-box kitchen renovation: Jessica set a budget, created Pinterest inspiration boards, and studied the Martha Stewart Living catalog for ideas. Then they worked to determine her overall aesthetic (modern farmhouse) and finetune the details—namely, clever organizing systems throughout. “A kitchen is a big purchase, so people get afraid of the costs, take shortcuts, and skip storage solutions,” Brown says. “But the more you can build in the first time, the better. We talked about where to keep all of Jessica’s odds and ends, from olive oil and vinegar bottles to rolling pins.” Then the Home Depot provided a 3-D plan, the couple hired a contractor, and their kitchen was completed in about 14 weeks. They’re still on cloud nine today: “It’s so much space!” Jessica says. “We have to pinch ourselves that it’s actually ours.”

“I’ve always liked this style, and I wanted something big, since we love to cook and entertain,” says Jessica of her Kohler farmhouse sink (with a brass Delta faucet). “It’s easy to wash large things like cookie sheets in it, as well as bunches of greens or other produce.”

To keep plates and bowls organized— and prevent them from bumping into each other and chipping—Jessica opted for a deep drawer with movable pegs (there’s a grid of holes on the bottom). A shallow drawer on top is perfect for table linens.

A SPACIOUS SINK

POLE POSITIONING

STEALTH STORAGE

One brilliant way to keep countertops pristine? Place canisters of cooking utensils and other big items in an easy-access vertical drawer. This one, which holds baking staples on the lower shelf, is tucked into a narrow space between the dishwasher and oven.

FANCY FOOTWORK

To make the most of every square inch of her kitchen, Jessica chose toe-kick drawers, which open with a gentle push of the foot, under the base cabinets. They’re ideal for storing flat oversize items like trays, serving platters, and cutting boards.

Waterworks Derby ceiling-mounted pendant, in Unlacquered Brass, $1,250, water works.com.

Lamps Plus Felton blackaluminum-andwood pendant, 12", $130, lamps plus.com.

Restoration Hardware Antiqued Metal Funnel pendant, 15", in Vintage Brass, $425, restoration hardware.com.

Joss & Main Juno pendant, $95, jossand main.com.

IKEA Ranarp pendant lamp, in Off-White, $25, ikea.com.

LIGHTS

( FINISHING TOUCHES )

Pendants, which should be hung a few inches above eye level when standing, instantly set the tone in a kitchen. “You can give more of a country look with a fixture made from milk glass or metal with powder coating,” Brown says, while a sleek, sculptural shape looks modern. “It’s also nice to coordinate metals, like playing off the nickel finish on a faucet.”

To design a kitchen that won’t feel dated in 5 or 10 years, experts suggest keeping counters and cabinets simple and timeless—and injecting personality with fixtures (faucets and lights), furniture (namely stools, which are essential in any open kitchen with an island), and hardware (drawer and cabinet pulls). “This is your time to be expressive; mix styles and have fun,” says Marissa Brown, who adds another insider tip: “Figure out how many stools you really need. Don’t jam too many together—you want people to be able to get on and off of them easily.” The best part about these kitchen accents? You can update them relatively easily down the line.

STOOLS

Wood, metal, upholstered—anything goes, as long as they complement the room, Brown says. “But a word of advice: Try before you buy. Make sure they’re comfortable and have footrests.” Also, do the drag test: “Some stools make loud noises on certain floors, even with glides.”

Restoration Hardware 18th-Century Bow Back Windsor stool, in Brown Oak Drifted, $329, restoration hardware.com.

Joss & Main Portsmouth stool, in Navy/Gold, $129, jossandmain.com.

West Elm Alden counter stool, $169, westelm.com.

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FIXTURES

“If you cook a lot, opt for a single-lever kitchen faucet so you can adjust water temperature with one hand,” Roberts says. And feel free to combine different finishes: If you choose a silver faucet, contrast it with brass drawer pulls (or vice versa).

TILES

Think beyond the basic all-white square for a backsplash or counter accent, says Jessica Gould, an interior designer at Elizabeth Roberts Architecture & Design. “Moroccan Zellige clay tiles have an elegant, handmade look, and a matte-white porcelain grid with dark lines between is strong and graphic.”

HARDWARE

Think of drawer pulls and cabinet knobs “as jewelry,” says Gould, who likes to mix some materials or shapes and sizes in the same kitchen. “You don’t want to be too matchy-matchy.”

Right, from top: Pratt & Larson Scraffito B tile, in Polywash Mushroom, $86 a sq. ft.; and Michael Aram Collection Molten Bronze Glass, $61 a sq. ft., artistictile.com. Home Depot Merola Tile Metro Quad mattewhite porcelain mosaic tile, $5 a sq. ft., homedepot.com.

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

Sugatsune FT-120 Polished Mirror stainless steel pull, $35.50, simonsny.com.

Mosaic House Talia 15-6 Midnight tile, in Cobalt Blue and Black, $63 a sq. ft., mosaichse .com.

IKEA Ringskär singlelever kitchen faucet, in Chrome-Plated, $99, ikea.com.

Home Depot Merola Tile Metro Hexagon matteblack porcelain mosaic tile, 5 mm, $9.75 a sq. ft., homedepot.com.

Martha Stewart Living Soft Iron bracket pull, 3″, $5, homedepot.com.

Waterworks Grove Brickworks Field tile, 2⅜" by 8¼", $18.50 a sq. ft., waterworks.com.

Above, from left: Waterworks Henry Pull, 6", in Unlacquered Brass, $235, waterworks.com. Baldwin Polished Brass Classic Mushroom cabinet knob, ¾", $3.25; and Baldwin Polished Brass Long Oval cabinet knob, 1⅜", $6.50, build.com.

CAULIFLOWER & MUSHROOM ROAST

COOL-WEATHER COMBOS Roasting brings out the inherent sweetness of vegetables—whether they’re sliced or left whole and layered in a pastry shell, as in the root-vegetable tart with chermoula (opposite), or simply tossed with other ingredients and cooked until caramelized (above). With high-moisture vegetables like mushrooms and cauliflower, roast at a slightly higher temperature (we suggest 450 degrees) so that they brown and don’t steam.

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it’s going to be a

O A S

ROASTED CARROT & BEET TART WITH HA ZELNUTCILANTRO CHERMOULA

T Now’s the season to step back into the kitchen, crank up the oven, and roast up the bumper crop of late-harvest vegetables coming your way. Follow our recipes to create inspired sides, healthful soups, and all manner of delicious meals.

For recipes, see page 137.

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY DANA BOWEN

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ROASTED SQUASH WITH CHERRY TOMATOES & EGGS

HOLE IN ONE Get the most from your vegetables by stuffing them to make satisfying meals. Think beyond rice and bread fillings: For this dish, small squashes are roasted alongside tomatoes; then eggs bake in their centers during the last few minutes of cooking. Bonus: Roasting may even make tomatoes richer in lycopene.

BRUSSELS SPROUTS WITH ORANGES & BACON

PAN -TASTIC PAIRING S Roasting is the easiest, and arguably the tastiest, supper shortcut. For this side dish, mix all the ingredients together on a sheet pan, and let their flavors mingle and deepen as they cook. Be sure to let them brown on the bottom before tossing for the best flavor.

INDIAN-SPICED EGGPLANT STACKS

LOVE LY LAYE RS The key to roasting eggplant is presalting it to extract moisture, which prevents it from soaking up too much oil as it cooks. These rounds, seasoned with warming spices like cumin and ginger and then stacked with cool yogurt and tomato slices, turn almost creamy after a spell in the oven. Adding fresh herbs right before serving brightens up the flavor of the dish.

WARM COMFORT For a more flavorful soup, roast the vegetables to intensify their earthy sweetness before puréeing. Here, parsnips take on a nutty depth that’s complemented by both the smoky notes of chorizo and the briny caper tapenade. If you aren’t featuring soup, just enjoy the roasted parsnips tossed with the chorizo and the tangy condiment.

ROASTEDPARSNIP SOUP WITH CHORIZO

DELICIOUS D RIZ Z LE S To make a meal out of a platter of roasted vegetables, serve them with an array of tongue-tingling condiments.

112 Marinated Feta and Celery

HazelnutCilantro Chermoula

For these recipes, see page 138.

HOW TO ROAST ANY VEGETABLE For every 2 pounds of vegetables you might have, mix with 2 to 3 tablespoons of extra-virgin olive oil, then season with salt and pepper. Spread in a single layer on a rimmed baking sheet. Roast at 425 to 450 degrees, flipping once, until tender and golden brown. (Since all ovens and vegetables are different, begin checking for doneness at the early end of the suggested cooking time.)

25â&#x20AC;&#x201C;35

MINUTES

Parsnips: peeled, thick ends halved if large, or whole. Onions: cut into wedges. Mushrooms: trimmed, halved if large. Brussels sprouts: halved if large (leaves take less time). Cherry tomatoes: whole. Cauliflower: cut into florets or into planks. Broccoli: Cut into florets.

Pickled Red Onions and Olives

REC I PE S AN D FO O D ST Y LI N G BY SAR AH CARE Y; ART D I REC TI O N BY JAS PAL RIYAIT; ST Y LI N G BY SAR AH S MART

Caper Tapenade

35–45 MINUTES

Carrots: peeled, halved if large, or whole. Squashes: peeled or unpeeled, halved or cut into wedges, seeds removed. Eggplants: sliced 1 inch thick or cut into wedges, salted 30 minutes, rinsed, and patted dry. Fennel: trimmed and cut into wedges. Russet potatoes: peeled or scrubbed, cut into wedges. New potatoes: scrubbed. Cabbages: cut into wedges or planks.

These foods should be roasted in foil so they don’t lose too much moisture.

45–60

MINUTES

Garlic: top third removed, drizzled with oil, wrapped in foil, and roasted until tender. Beets: scrubbed and drizzled with oil, seasoned with salt, wrapped in foil, and roasted until tender.

L I V I NG WI T H

F L O

W E R S

PH OTO G R APH S BY

NGOC MINH NGO

“The world is full of beauty, and there are few things more beautiful than flowers,” begins photographer Ngoc Minh Ngo in her new book, IN BLOOM: CREATING AND LIVING WITH FLOWERS, which steps inside the studios and homes of 12 artists and designers who look to botanicals as their muse. “I have been interested in the endless interpretations of nature that people come up with,” she says. “Each person is able to extract something different and create something new. To me, that is endlessly fascinating.”

THE METALIST CARMEN ALMON

Bordeaux, France

Working with brass, copper, and paint, sculptor Carmen Almon fashions exquisite metal sculptures of botanicals. She handcuts each element— petal, bud, stamen, and leaf—out of copper sheeting, then carefully molds it before soldering to form a specimen. With washes of enamel and oil paints, she colors in each detail. The end result feels as if it’s been freshly plucked out of the landscape.

“Carmen has a real appreciation for plants, observing them in great detail. Although she’s not scientific in her representations, the plants are immediately recognizable: They feel alive,” Ngo says.

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THE DREAMSCAPER CLAIRE BASLER

Échassières, France At her home in the French countryside, artist Claire Basler brings the outdoors in with lavish paintings of the outdoor world. In addition to canvases, she paints murals in the rooms of her home, a 13th-century château that had been long neglected. The landscape—80 acres of woodlands and meadows—is “transformed by her imagination to reappear on the walls in different moods, sometimes dramatic, almost operatic, other times quiet and serene, but always spectacular,” says Ngo.

“The walls of Claire’s house are all blank canvases for her. The incredible thing is that she doesn’t do any sketches beforehand. She just starts painting and sees where it takes her,” Ngo says.

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THE WALLFLOWER NEISHA CROSLAND

London Designer Neisha Crosland surrounds herself both literally and figuratively with flowers. Her home and studio overlook her garden, which teems with clematis, jasmine, roses, and an everevolving selection of annuals. From color palettes to the intricate patterns on petals, the natural world provides Crosland with myriad ideas for designing wallpapers, textiles, and rugs.

â&#x20AC;&#x153;Neisha, who is myopic, spent a lot of time as a child looking at flowers and plants up close. And because of this, she discerned graphic patterns in nature that are now reflected in her beautiful work,â&#x20AC;? Ngo says.

THE RELIEF WORKER RACHEL DEIN

London Following in the tradition of botanical imprints, Rachel Dein casts flowers and plants in plaster to make tiles that range from single specimens to garden compositions. Each piece records a plant’s “texture, pattern, and delicacy in exquisite detail,” writes Ngo. Dein captures the essence of every fleeting bloom, encapsulating “the memory of nature itself.”

“I find Rachel’s work to be poetic. To me, her pieces are like ghostly vestiges of their former selves,” Ngo says.

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photographs by STEPHEN KENT JOHNSON

text by S A R A K AT E GILLINGHAM

Brown butter is a one-ingredient miracle that transforms the simplest staple into a silky, nutty, over-the-top sauce. When the pale-yellow slabs melt, they begin to simmer and sputter and turn into an airy foam. Once those little browned bits drop to the bottom of the pan, you know you’ve hit the sweet spot. Drizzle the sauce over cooked meat, fish, and vegetables and call it a day, or work this wonder into everything from pastas to desserts.

(It’s no surprise the French call it beurre noisette, or “hazelnut butter,” which is what your kitchen will smell like when you make it.)

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pasta presto The cheeky name for this Italian dumpling-style pasta, cecamariti, refers to spouses who’d come home for dinner only to be blinded by the beauty of this dish. When making the easy-as-can-be sauce, take care not to brown it too much or it’ll turn bitter: Ideally, use a pan lined with white enameled cast iron, so you can see when it has reached that perfect amber hue. THE DETAILS: Joan Platt Pottery pasta bowl, joanplattpottery.com.

“HUSBAND

T Y PE BY NATAS HA TI B B OT T

B L I N D E R S ” with RAINBOW CHARD and B R O W N BUTTER SAUCE

For recipes, see page 140.

dressed to impress Poached fish is no stranger to a drizzle of brown butter, but here itâ&#x20AC;&#x2122;s the secret ingredient in the salad dressing: Dijon, shallot, and sherry vinegar emulsify with the sauce, turning it into a velvety, tangy counterpoint that ties the whole dish together. THE DETAILS: Christiane Perrochon large dinner plate, christianeperrochon.com.

POACHED SALMON, S P I N AC H , and P O TAT O S A L A D

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CHICKEN P O T P I E w it h BROWN-BUTTER CRUST

the upper crust Just when you thought you couldnâ&#x20AC;&#x2122;t improve on potpie, brown butter comes along and raises the bar with more flavor, more flakiness, and more nuttiness than a crust has ever offered. To guarantee you always have some on hand to enhance pastries, sauces, and more, make a big batch of brown butter and freeze it in ice-cube trays. THE DETAILS: Revol France Belle Cuisine deep baking dish, didriks.com.

root for it Cooking radishes and kohlrabi in brown butter combined with an aromatic aperitif, like Lillet, takes their edge off and turns them sweet. Look for radishes with fresh, vibrant green tops: Used as a salad green, they lend a striking color and mild peppery crunch to this elegant side dish. Pile it on toasts and call it dinner.

L I L L E T- a ndBROWN-BUTTERGLAZED R A D I S H E S w it h KOHLR ABI

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a better brunch Hollandaise is what happens when egg yolks and melted butter come together in an indulgent sauce: Make it with brown butter and drizzle it over sweet crabmeat and avocado for a next-level eggs Benedict. Cook up a double batch, and treat yourself to a dip for raw vegetables or a sandwich spread at lunchtime. THE DETAILS: Dune ceramic plate, 190 mm, atelier-tete.jp.

C R A B - a ndAVO CAD O EG G S BENEDICT

APPLECARDAMOM BROWN-BUTTER DUTCH BABY

morning glory Nutty brown butter is the best companion to one of the most impressive breakfast foods you can make at home, the Dutch baby. Also called a German pancake, this delight puffs up to great heights while cooking, with the sides climbing and then reaching out over the edges of the pan. The butter carries the spicy flavor of the cardamom through to each bite, warming up each wedge of cooked apple. THE DETAILS: Turk one-piece forged-iron fry pan, kaufmann-mercantile.com.

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time for dessert Buttery baked goods become even more flavorful when that butter is browned. These treats are simple to prepare, and in each case the richness of the butter shines a light on a complementary ingredient—lemon in the cookies and bourbon in the cake. You’ll be browning a lot of butter for these recipes, so to ensure even cooking, swirl the pan as it melts.

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

LEMONY BROWN-BUTTER CRINKLE COOKIES

KENTUCKY BOURBON–BROWN BUTTER CAKE

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A PL A C E I N T I M E PHO T O GR A PH S BY H E L E N NO R M A N

T E X T BY C AT H E R I N E H ONG

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For a pair of acclaimed furniture makers and dedicated conservationists, living simply and mindfully is the only way. Their Pennsylvania home (which doubles as their store) beautifully reflects a very modern commitment to leaving the faintest of eco-footprints.

Located in what was originally the kitchen of Jan Hoffman and David Woodwardâ&#x20AC;&#x2122;s 18th-century house, the coupleâ&#x20AC;&#x2122;s store is a showcase for their meticulously handmade furniture and fixtures, including their coveted copper sinks, hardwood stools, and handturned plates and cutting boards. They customized the blue hue on the cabinets to match a popular Colonial paint color.

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he act of saving string might sound like a throwback to the Great Depression or the tactic of a contestant on Survivor. But for Jan Hoffman and David Woodward, a married couple living in the rural town of East Berlin, Pennsylvania, the frugal habit is a way of life. “We have a favorite saying,” says Hoffman. “No string is too short to save!” Adds her husband, “Why would you throw it out? You can use it to tie up a tomato plant, lash pickets on a fence, or wind it around a handle for a better grip.” Over the past two decades, the couple, both artisans long before they met, have been honing their craft as makers of furniture and home goods, often enlisting techniques that date back to the 18th century. They sell their studiously simple pieces—from stools and daybeds to plates and apple pickers—at the storefront in their home, and can count design connoisseurs like Bunny Williams and Carolyne Roehm among their admirers. They’re also regular vendors at the prestigious Trade Secrets garden and antiques show in Sharon, Connecticut. But the singular way in which they live day to day may be their most remarkable achievement of all. Their lovingly preserved 1790 stone home has no air conditioning, so in the summer they sleep in an open-sided shed on comfortable linen cots they built. They irrigate their kitchen garden with rainwater. They save seeds and raise chickens. They spend their evenings not watching Netflix but tinkering in the woodshop—and they get around on vintage bikes. When the handle recently fell off their favorite glass pitcher, Woodward, a skilled metalworker as well as carpenter,

LOVE BIRDS LEFT Hoffman and Woodward with one of their chickens, Marietta. “We don’t go by the clock,” Hoffman says of their daily schedule. “For us, time runs by light, temperature, season, and task.” Adds Woodward, “We’re most concerned not with the business but with how we get to spend our time.” RIGHT Built in 1790, the couple’s stone house sits on one of the original 45-foot-wide lots that the town’s founder laid out in 1764; the greenhouse (left) was added in 2004.

made a new one out of old tin. “When something breaks, we don’t discard it; we fix it,” Hoffman says. “It’s what my grandparents called ‘making do.’” While their devotion to self-reliance and reducing waste may seem extreme, it’s second nature to them. “We’ve built our life around not needing a lot of dollars to live,” says Woodward, adding that their furniture business isn’t particularly profitable, considering the hours that go into each piece. “There’s a satisfaction and peace of mind that come from paring down.” The couple met 19 years ago in East Berlin, where Hoffman had moved and opened a woodshop. She grew up in Pennsylvania with parents who owned a poultry hatchery, but never intended to become a poster child for sustainability. “I studied fashion design in college,” she says. “Then I discovered I was more interested in the making of the clothes than the fashion.” She met Woodward—who grew up in Baltimore County, Maryland, and began restoring furniture as a kid—when she needed someone to build some drawers. “A friend said, ‘I’ll take you to a fellow, Dovetail Dave,’” she recalls fondly. “He knew how to make every single kind of furniture joint.” Their shared love of early-American design rules the aesthetic of their home, a haven of pure forms and a patinaed palette, accented with shades of robin’s-egg blue (a rare but much sought-after color of Colonial-era furniture). But it would be wrong to think that the twosome are living out a ye-olde fantasy. They’re fond of their tablet and laptops—they learned how to propagate certain herbs from YouTube—and in so many ways are ahead of the curve. Says Hoffman with pride, “We have a 1982 Mercedes that runs on vegetable oil.”

room to grow

CLOCKWISE FROM TOP LEFT Woodward, who learned landscaping and furniture restoration from his father, fills seedling pots with soil. The seed cupboard Hoffman and Woodward designed for their greenhouse was inspired by apothecary cabinets; it has 18 hand-dovetailed drawers, each held together by a single walnut nail. Scarlet runner beans are laid out to dry among zinnia, squash, Chinese wisteria, rosehip, paw paw, and false-indigo seeds. Marietta roams the backyard beside the compost bins, which Woodward sowed with alfalfa (it adds nitrogen, an important plant nutrient, back into the soil).

CLOCKWISE FROM TOP LEFT Hoffman and Woodward cultivate and sell bay and rosemary topiaries. Their home wares are a combination of handmade objects, such as lathe-turned dibbers used to dig holes for seeds (in the wire basket) and oil lamps (on the counter); and vintage finds, like glass cloches (on the high shelf). They also sell cord and twine made from hemp, jute, and linen. (To make an appointment at the store, call 717-259-7676; for product information, go to hoffmanwoodward.com.) A desk displays designs for future kitchen projects. OPPOSITE In the fall, their greenhouse serves as a seed-sorting room.

ST Y LI N G BY AY ES H A PAT EL

well-worn details

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137

T H E HANDBOOK Recipes From This Issue

It’s Going to Be a Roast

cheese; roast until melted and bubbly, 5 to 7 minutes more. Serve immediately.

PAGE 106

ROASTED-CARROT-ANDBEET TART

107

it’s going to be a

Active Time: 40 min. Total Time: 1 hr. 35 min. Serves: 12

R O A S T

CAULIFLOWER-ANDMUSHROOM ROAST Active Time: 25 min. Total Time: 1 hr. Serves: 4 to 6 1 head cauliflower (about 3 pounds), trimmed and cut into 1-inch slices

½ cup extra-virgin olive oil 8 ounces shiitake mushrooms, stemmed, halved if large 8 ounces cremini mushrooms, trimmed and cut into ¼ -inch slices 2 slices rustic bread (each 1 inch thick), crusts removed, torn into small pieces (1½ cups) Kosher salt and freshly ground pepper 5 ounces Gruyère or fontina (or a combination), thinly sliced

1. Preheat oven to 450° with racks in upper and lower thirds. Brush cauliflower on both sides with 4 tablespoons oil; spread in a single layer on a rimmed baking sheet. Toss mushrooms with 3 tablespoons oil; spread on a second sheet. Toss bread with remaining 1 tablespoon oil. Season all with salt and pepper. 2. Place cauliflower on top rack; roast 10 minutes. Add mushrooms on bottom rack; roast 15 minutes more. Flip cauliflower and mushrooms. Sprinkle bread over mushrooms; roast 10 minutes more. Remove from oven; transfer mushrooms and bread to sheet with cauliflower. Top with

The cilantro here is fragrant even after cooking, and the vegetables’ sweetness is offset by the toasted spices. Roasting beets provides more intense flavor but requires peeling them raw, which can leave hands red; consider wearing gloves. 3 medium beets (about 12 ounces), peeled and cut into ½ -inch slices 1 pound slender carrots (about 12), peeled 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 10 sheets phyllo (each 12 by 17 inches), thawed if frozen

¾ cup Hazelnut-Cilantro Chermoula (recipe follows)

⅓ cup sour cream 2 large eggs

1. Preheat oven to 425°. Rub beets and carrots all over with oil. Season with salt. Spread in a single layer on a rimmed baking sheet; roast, turning once, until browned in spots and tender, 25 to 30 minutes for beets, 30 to 35 minutes for carrots. (Start checking at low end of range and remove any that are done.) 2. Lightly brush a 10-by-15-inch jelly-roll pan with oil. Brush 1 phyllo sheet with oil; fit into pan, leaving a 1-inch overhang. (Keep remaining phyllo covered with plastic as you work.) Top with a second sheet in a slightly different position; brush with oil. Repeat with remaining phyllo to make a crust with a 1-inch overhang all around. Fold edges under to double thickness. (Don’t worry if some pieces crack along edge.)

3. Crumple 6 pieces of foil into a rectangle the size of interior of tart; fit into crust. Bake until edges are golden, 8 to 10 minutes. Remove foil. Bake until crust is golden all over, 6 to 7 minutes. Transfer to a wire rack; let cool. Reduce oven to 375°. 4. Meanwhile, in a food processor, blend chermoula, sour cream, and eggs. Pour mixture into baked crust; top with carrots and beets. Bake until filling is set, about 15 minutes. Serve warm or room temperature, or store, tented with foil, at room temperature up to 1 day.

HAZELNUT-CILANTRO CHERMOULA Active Time: 15 min. Total Time: 20 min. Makes: 1¼ cups This North African–style sauce is also delicious spooned over yogurt or eggs for breakfast, or simply tossed with any roasted vegetable for a flavor-packed side. 1 cup skin-on hazelnuts (5 ounces) 1½ teaspoons whole cumin seeds 1 teaspoon whole coriander seeds 1½ cups packed cilantro 2 wide strips orange zest, finely chopped (1 tablespoon), plus ¼ cup fresh juice

¼ teaspoon finely chopped garlic Kosher salt

¼ cup extra-virgin olive oil

seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. 3. Pulse hazelnuts in a food processor until texture resembles coarse meal. Add spices, cilantro, zest, garlic, and 1 teaspoon salt; pulse to combine. Add oil and orange juice; pulse to combine. Chermoula can be refrigerated in an airtight container up to 1 week.

ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS Active Time: 20 min. Total Time: 1 hr. 10 min. Serves: 4 Look for very small butternut squashes, or small to medium acorn squashes. If you find the hollow in a butternut isn’t large enough, scoop a bit of the cooked flesh out before adding the egg. 2 small butternut or acorn squashes (no larger than 1¼ to 1½ pounds each), halved lengthwise and seeded 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 teaspoon fresh thyme leaves, plus 6 sprigs 2 cups cherry tomatoes (11 ounces), stem-on, if desired 2 teaspoons chile paste, such as sambal oelek, plus more for serving 4 large eggs

1. Preheat oven to 375°. Roast hazelnuts on a baking sheet until fragrant and skins loosen, about 10 minutes. Let cool briefly, then rub off skins with a clean kitchen towel (do not worry about getting them all, just what comes off easily). Let cool completely.

1. Preheat oven to 425° with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cutsides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.

2. In a small skillet over mediumhigh, toast cumin and coriander

2. Meanwhile, toss tomatoes in remaining 1 tablespoon oil;

138 THE HANDBOOK

season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more. 3. Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollows in squashes are large enough, spoon a tomato or two into each. Spoon ½ teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for doneness at early end of range, removing squashes with cooked eggs as they’re done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

Recipes

INDIAN-SPICED EGGPLANT STACKS Active Time: 20 min. Total Time: 1 hr. 30 min. Serves: 4 Warm naan and some cucumbers make a nice accompaniment to this dish. 2 medium eggplants (1 to 1¼ pounds each), cut into at least twelve ¾ -inch rounds Kosher salt

¾ teaspoon whole cumin seeds ⅓ cup safflower oil, plus more for baking sheet 2 cloves garlic, grated (2 teaspoons) 1 2-inch piece ginger, peeled and grated (2 tablespoons)

½ cup Greek yogurt 2 to 3 small tomatoes, cut into twelve ¼ -inch slices Cilantro leaves, for serving

BRUSSELS SPROUTS WITH ORANGES AND BACON Active Time: 15 min. Total Time: 1 hr. 10 min. Serves: 6

⅓ cup extra-virgin olive oil, plus more for brushing 2 small oranges, cut in half, then into ½ -inch slices Kosher salt 3 to 4 strips thick-cut bacon, cut into ¼ -inch pieces (1 cup) 1½ pounds brussels sprouts, trimmed and halved

1. Preheat oven to 425°. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes. 2. Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.

1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro. ROASTED-PARSNIP SOUP WITH CHORIZO Active Time: 30 min. Total Time: 1 hr. 10 min. Serves: 4 to 6 1½ pounds parsnips (about 7), peeled and cut into 1-inch lengths

2. Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and ½ teaspoon salt. 3. Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layer on sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about ½ teaspoon garlicginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil. 4. Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown,

CAPER TAPENADE Active/Total Time: 5 min. Makes: About ½ cup

1 medium onion (8 ounces), cut into 1-inch chunks

One of the best ways to use this bright condiment is spooned over broiled or grilled fish.

3 tablespoons extra-virgin olive oil

⅓ cup brined capers (from a

Kosher salt and freshly ground pepper 3 ounces Spanish chorizo, very thinly sliced ( ⅔ cup) 2 cloves garlic, very thinly sliced (1 tablespoon), plus 1 clove, minced (1 teaspoon) 4 cups low-sodium chicken broth

1. Preheat oven to 425° with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.

with salt and pepper. Just before serving, heat soup through in saucepan over medium-high. Serve, topping each bowl with a few pieces of chorizo and cooked garlic, a spoonful of caper tapenade, and a drizzle of reserved chorizo oil.

Caper Tapenade (recipe follows), for serving (optional)

1. Preheat oven to 425°. Toss parsnips and onion with 2 tablespoons oil. Season with salt. Spread in a single layer on a rimmed baking sheet. Roast 15 minutes. Flip; roast until golden brown and tender, about 20 minutes more. 2. Meanwhile, in a small skillet over medium-high, heat remaining 1 tablespoon oil. Add chorizo and cook, turning, until crisp and golden, 2 to 3 minutes. Transfer to a small plate. Reduce heat to medium and add sliced garlic; cook until just golden, 30 seconds to 1 minute. Transfer to plate with chorizo; reserve oil in skillet. 3. Transfer roasted vegetables to a medium saucepan; add broth, ½ cup water, and minced garlic. Bring to a boil, then reduce to a simmer and cook, partially covered, until vegetables are very soft, about 10 minutes. Working in batches, blend until smooth (if necessary, thin with up to ¼ cup water total). Season

3.75-ounce jar), drained and coarsely chopped

¼ cup extra-virgin olive oil 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)

¼ cup finely chopped fresh flat-leaf parsley

Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week. MARINATED FETA AND CELERY Active/Total Time: 10 min. Makes: About 2 cups Try this briny crumble tossed into roasted-vegetable salads. Or, for a tasty sandwich, spoon some onto toast and melt under the broiler before topping with roasted veggies. 5 ounces feta, crumbled 1 red chile (seeded, if less heat is desired), thinly sliced crosswise (1 tablespoon) 2 small stalks celery, thinly sliced crosswise (¾ cup), plus ¼ cup celery leaves 3 to 4 tablespoons red-wine vinegar Kosher salt

½ cup extra-virgin olive oil Combine feta, chile, celery and leaves, and vinegar in a bowl. Season with salt. Spoon into an airtight container; top with oil. Mixture can be refrigerated up to 1 week; return to room temperature before using.

*No signiﬁcant difference has been shown between milk derived from cows treated with the artiﬁcial growth hormone rbST and non-rbST-treated cows. DreamWorks Trolls © 2016 DreamWorks Animation LLC. All rights reserved. © 2016 Royal Caribbean International.

This Halloween, TruMoo isn’t the only delicious treat!

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140 THE HANDBOOK

PICKLED RED ONIONS AND OLIVES Active/Total Time: 8 min. Makes: 1 pint This quick pickle adds a bright kick to salads, fried foods, and roasted vegetables. Try it as a pizza topping, with roasted cauliflower and some thinly sliced salami. 1 small red onion, halved and thinly sliced (1½ cups) 25 large green olives, such as Castelvetrano, pitted (⅔ cup)

¾ cup distilled white or whitewine vinegar 1 teaspoon kosher salt

Combine all ingredients in a bowl. Spoon into an airtight container. Pickles can be refrigerated up to 1 week.

Liquid Gold PAGE 122

Recipes

“HUSBAND BLINDERS” WITH RAINBOW CHARD AND BROWN-BUTTER SAUCE Active Time: 1 hr. 30 min. Total Time: 2 hr. 20 min. Serves: 4 to 6

¼ cup dry white wine, such as Sauvignon Blanc, room temperature

⅔ cup warm water (110°) 2¼ teaspoons active dry yeast (one 1¼ -ounce envelope) 1 tablespoon sugar 1 tablespoon extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 2 cups unbleached all-purpose flour, plus more for dusting 1 cup semolina flour, plus more for dusting 1 stick unsalted butter 2 cloves garlic, minced (2 teaspoons)

¼ teaspoon red-pepper flakes, 123

plus more for serving

dampen your hands). Cut into ½ -inch pieces. Roll each piece back and forth between your palms to form a 3-inch-long spindleshaped piece of pasta (center should be thicker than edges). Transfer to a rimmed baking sheet generously dusted with semolina, turning pasta to evenly coat. Repeat with remaining dough, keeping pasta in a single layer (use a second sheet dusted with semolina, if necessary). If not using immediately, cover pasta with plastic and refrigerate up to 1 day. 3. Brown butter in a medium saucepan (see method, left). Heat a large straight-sided skillet over medium. Add 2 tablespoons brown butter, garlic, and redpepper flakes; cook 30 seconds. Stir in chard stems, season with salt and pepper, and cook until crisp-tender, about 5 minutes. Stir in chard leaves and cook until wilted and tender, about 5 minutes.

pasta presto

12 ounces rainbow chard, stems sliced, leaves coarsely chopped

⅓ cup heavy cream ¼ cup grated Parmesan, plus more for serving

BROWN BUTTER Active/Total Time: 10 min. Use this method in the following recipes, adjusting the amount of butter as needed.

Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes (depending on amount). Remove from heat; immediately transfer to a heatproof bowl unless otherwise noted in recipe (butter may burn if left in hot pan).

2 tablespoons sesame seeds, toasted, for serving

1. Stir together wine, warm water, yeast, and sugar in a large bowl; let stand 5 minutes. Stir in oil and 1½ teaspoons salt, then both flours. Transfer to a lightly floured work surface and knead with floured hands until dough is smooth, elastic, and slightly tacky but no longer sticky, about 5 minutes. Transfer to a large bowl brushed with oil. Cover with a kitchen towel; let rise in a warm place until doubled in size, about 45 minutes. 2. Punch down dough. Shape into a ball on a clean surface; divide into 6 pieces. Working with one piece at a time (keep remaining dough covered), roll out with floured hands into a long, ½ -inchdiameter log (if dough slides on surface and is difficult to roll out,

3 tablespoons sherry vinegar 8 ounces spinach, tough stems removed, well washed and spun dry

½ cup packed mint leaves Flaky sea salt, such as Maldon, for serving

1. Combine potatoes and 1 tablespoon kosher salt in a straightsided skillet; add enough water to cover. Boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. With a slotted spoon, transfer to a bowl; cover to keep warm. Generously season fish with kosher salt and pepper. Gently lower into skillet, skin-side down, adding more water if fish is not fully submerged. Return to a boil; then remove from heat, cover, and let stand until fish is just cooked through, 5 to 7 minutes (depending on thickness of fillet). Transfer to a plate, skin-side up; cover to keep warm. 2. Brown butter in a medium saucepan (see method, left). Remove from heat and immediately whisk in shallot, Dijon, and vinegar (mixture will foam and splatter). Season generously with kosher salt and pepper; cover to keep warm.

4. Meanwhile, cook pasta in a large pot of generously salted water until pasta is al dente, floats to the surface, and puffs, 3 to 4 minutes. Using a slotted spoon, immediately transfer to skillet along with ½ cup pasta water, cream, and cheese. Simmer, gently stirring a few times, until sauce thickens slightly and evenly coats pasta, 2 to 3 minutes. Serve, drizzled with more brown butter and sprinkled with sesame seeds and more redpepper flakes and cheese.

3. Halve potatoes and toss with spinach, mint, and two-thirds of vinaigrette; divide evenly among 4 plates. Remove skin from fish; drizzle with remaining vinaigrette. Flake into several pieces, divide among salads, and serve, sprinkled with flaky salt.

POACHED SALMON, SPINACH, AND POTATO SALAD

CHICKEN POTPIE WITH BROWN-BUTTER CRUST

Active Time: 25 min. Total Time: 45 min. Serves: 4

Active Time: 1 hr. 15 min. Total Time: 3 hr. 35 min. Serves: 6 to 8

1 pound fingerling potatoes Kosher salt and freshly ground pepper 1 skin-on salmon fillet (1 pound), preferably wild, room temperature 6 tablespoons unsalted butter 2 tablespoons minced shallot 1 teaspoon Dijon mustard

The dough can be made and refrigerated two days ahead—and can also be frozen for up to six months (thaw completely before using). CRUST

1 stick unsalted butter 1¼ cups unbleached all-purpose flour, plus more for dusting

½ teaspoon kosher salt

142 THE HANDBOOK

FILLING

1 whole chicken (3½ pounds), quartered 2 leeks, white and pale-green parts thinly sliced (2 cups), 6 dark-green tops reserved 3 stalks celery, 1 halved, 2 chopped (¾ cup) 8 ounces cremini mushrooms, stems removed and reserved, caps coarsely chopped

½ small butternut squash, seeded, peeled, and chopped (2½ cups), peelings reserved Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 6 tablespoons unsalted butter

⅓ cup unbleached all-purpose flour

1 tablespoon fresh thyme leaves

½ cup dry white wine, such as Sauvignon Blanc 1 cup frozen peas, thawed

½ cup packed chopped fresh flatleaf parsley leaves 1 large egg white

1. Crust: Brown butter in a medium saucepan (see method, page 140); let cool completely. Pour into an ice-cube tray, filling cups halfway. Freeze until cold and firm, about 1 hour. Pulse flour and salt in a food processor to combine. Add chilled brown butter; pulse until mixture resembles coarse meal with some pea-size lumps. Drizzle with 3 tablespoons ice water. Pulse until mixture just begins to hold together. (If mixture crumbles when squeezed

in your hand, drizzle with 1 more tablespoon ice water and pulse a few more times.) Transfer to a piece of plastic wrap; knead just until dough holds together. Loosely cover and shape into a disk. Wrap tightly and refrigerate until firm, about 1 hour. 2. Filling: Meanwhile, combine chicken, reserved leek tops, halved celery, mushroom stems, squash peelings, and 1 tablespoon salt in a large pot. Add broth and enough water to just cover chicken. Bring to a boil, then reduce heat to medium and simmer until a thermometer inserted into thickest parts of chicken (without touching bones) registers 160°, about 20 minutes. Transfer chicken to a plate.

Strain broth; reserve 2½ cups (refrigerate or freeze remainder for another use). 3. Brown butter for filling in pot. Add sliced leeks and chopped celery, mushroom caps, and squash; season with salt and pepper. Cook, stirring occasionally, until squash begins to soften, about 5 minutes. Stir in flour and thyme; cook until darkened slightly and nutty, about 2 minutes. Add wine; boil until mostly evaporated, about 30 seconds. Stir in reserved broth and bring to a boil, then remove from heat. Pull chicken from skin and bones and tear into bite-size pieces. Stir into pot with peas and parsley. Transfer to a 3-quart baking dish. (Filling can be made up to 2 days ahead

143 Recipes

and refrigerated; stir in peas and parsley just before baking.) 4. Preheat oven to 400°. On a floured work surface, roll out dough to a diameter slightly larger than baking dish. Center dough over filling; trim edges to a ½ -inch overhang. Beat egg white with 1 teaspoon water; brush over dough. Cut vents in center. Bake until crust is golden brown and filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

LILLET-AND-BROWNBUTTER-GLAZED RADISHES WITH KOHLRABI Active Time: 20 min. Total Time: 35 min. Serves: 6

Look for radishes with fresh, vibrant green tops, which lend a striking color and mild peppery bite. 3 tablespoons unsalted butter 1 large bunch globe radishes (about 12), halved, plus leafy green tops for serving 1 large or 2 small kohlrabies (about ¾ pound), peeled and cut into ½ -inch wedges 1 cup Lillet Blanc Kosher salt and freshly ground pepper

Brown butter in a large skillet (see method, page 140). Add radishes, kohlrabi, Lillet, and ¾ cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp-tender and liquid is reduced to a glaze that evenly

coats vegetables, about 15 minutes. Transfer to a serving bowl; let cool 5 minutes. Toss with radish greens; serve. CRAB-AND-AVOCADO EGGS BENEDICT Active Time: 30 min. Total Time: 35 min. Makes: 4 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 2 large egg yolks, plus 4 whole eggs 6 tablespoons unsalted butter Coarse salt and freshly ground pepper 1 tablespoon white vinegar 1 avocado, halved, pitted, and peeled 2 English muffins, split

8 ounces jumbo lump crabmeat 1 teaspoon minced fresh tarragon

1. Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Brown butter in a saucepan (see method, page 140). Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside. 2. Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are

144 THE HANDBOOK

Recipes

set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.

APPLE-CARDAMOM BROWNBUTTER DUTCH BABY

Active Time: 35 min. Total Time: 1 hr. 55 min. Makes: 3 dozen

Active Time: 20 min. Total Time: 40 min. Serves: 4 The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and purée until smooth. 4 tablespoons unsalted butter

LEMONY BROWN-BUTTER CRINKLE COOKIES

1 stick unsalted butter 2¼ cups unbleached all-purpose flour

¾ teaspoon baking powder ½ teaspoon ground cinnamon ¾ teaspoon kosher salt

⅓ cup sugar

½ cup granulated sugar

¼ teaspoon ground cardamom

½ cup dark-brown sugar

3 large eggs, room temperature

½ cup unbleached all-purpose flour

½ teaspoon kosher salt ⅔ cup whole milk, room temperature

½ teaspoon pure vanilla extract 1 Granny Smith apple, cored, peeled, and cut into ¼ -inch wedges Sour cream, for serving

1. Preheat oven to 450° with a 10-inch cast-iron skillet on center rack. Brown butter in a saucepan (see method, page 140). Transfer to a heatproof bowl. 2. Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin). 3. Carefully remove skillet from oven. Add brown butter and

2 large eggs

sugar (do not shake off excess). Transfer to a parchment-lined baking sheet. Repeat with remaining dough and confectioners’ sugar, leaving 1 inch between each cookie (you will need 2 baking sheets). Bake, rotating sheets halfway through, until cookies spread slightly, crackle, and are set at edges, 15 to 18 minutes. Let cool on sheets on a wire rack 5 minutes, then carefully transfer to rack; let cool completely. Store in a single layer in an airtight container up to 2 days. KENTUCKY BOURBON– BROWN BUTTER CAKE Active Time: 35 min. Total Time: 1 hr. 55 min., plus cooling Serves: 10 to 12 Use a high-quality bourbon—we like Bulleit—for the glaze; the flavor will shine through. CAKE

2 sticks unsalted butter, plus more, softened, for brushing

1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice

3 cups unbleached all-purpose flour, plus more for dusting

1 teaspoon pure vanilla extract

1 teaspoon baking powder

¾ cup confectioners’ sugar 1. Brown butter in a saucepan (see method, page 140); transfer to a large heatproof bowl and let cool 10 minutes. Meanwhile, whisk together flour, baking powder, cinnamon, and salt in another bowl. Stir granulated and brown sugars into brown butter until combined, then stir in eggs, lemon zest and juice, and vanilla. Add flour mixture; stir until a dough forms. Transfer to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate until firm, at least 1 hour and up to 2 days. 2. Preheat oven to 350° with racks in upper and lower thirds. Place confectioners’ sugar in a bowl. Scoop 1 tablespoon dough and roll into a ball between your palms; toss with confectioners’

¾ teaspoon baking soda 1 teaspoon kosher salt

and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla. Whisk brown butter into egg mixture, then stir in flour mixture just to combine (do not overmix). Pour batter into prepared pan; smooth top with a spatula. Bake until golden brown and a toothpick inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 15 minutes. 3. Glaze: Meanwhile, brown butter for glaze in a saucepan. Remove from heat; carefully add bourbon (mixture will bubble vigorously). When bubbles subside, stir in sugar to combine. Cook over medium-low, stirring occasionally, just until mixture is smooth and runs from a spoon in a thin, translucent stream (sugar will not dissolve completely; do not let mixture boil). Pierce holes in cake (still in pan) to bottom with a wooden skewer at 1-inch intervals. Slowly drizzle glaze evenly over cake; let stand until glaze is fully absorbed, about 15 minutes. Invert onto a cake plate. Let cool completely before slicing and serving. Cake can be stored in an airtight container up to 3 days.

4 large eggs, room temperature 1½ cups sugar 1 cup buttermilk, room temperature 1 teaspoon pure vanilla extract GLAZE

6 tablespoons unsalted butter

⅓ cup Kentucky bourbon whiskey ¾ cup sugar 1. Cake: Preheat oven to 350°. Brush a standard Bundt pan with butter, then dust with flour, tapping out excess. 2. Brown butter in a saucepan (see method, page 140); transfer to a heatproof bowl and let cool 10 minutes. Whisk together flour, baking powder, baking soda,

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Martha & Marley Spoon, marleyspoon.com | Office by Martha Stewart™ , staples.com/marthastewart | Martha Stewart Wall Art Decals™ fathead.com/marthastewart | Martha Stewart Living™, available exclusively at Home Decorators Collection, homedecorators.com/marthastewart | Martha Stewart Collection™, available exclusively at Macy's, 800-289-6229, macys. com/martha | Martha Stewart Crafts ®, Lion Brand® Yarn, 800-661-7551, marthastewart.lionbrand.com | Martha Stewart Crafts®, Paint, 800-842-4197, plaidonline.com/ marthastewartcrafts | Martha Stewart Crafts®, Paper Crafts, 800-795-5866, eksuccessbrands.com/marthastewartcrafts | Martha Stewart Living™, available exclusively at the Home Depot, 800-466-3337, homedepot.com/marthastewart | Martha Stewart Pets®, available exclusively at PetSmart, 888-839-9638, petsmart.com/marthastewart | Martha Stewart Rugs™, Safavieh, 866-422-9070, safavieh.com/designers/marthastewart

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148 COLLECTING

Wooden cutting boards hold generations of family memories and remind us just how valuable humble, practical objects can be. Fanciful leaf-shaped versions made of a solid piece of hardwood, such as this bird’s-eye maple (top right), with its unusual grain pattern, are prized for their rustic beauty. And signs of use are a good thing. In fact, many collectors hunt for boards with marks—from kitchen knives and stove-top burners, food stains, or bleaching and cracking caused by hot water in dishwashers, which became popular after the Second World War—since these beloved objects, well-worn and wobbly, often have the best stories to tell. PHOTOGRAPH BY BRYAN GARDNER TEXT BY FRANCES VIGNA

ST Y LI N G BY FR IT Z K A RC H

A CUT A BOV E

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Martha - October 2016

Articles inside

The Handbook

homemade pizza dough

Food News

What’s for Dinner?

Perfecting the

Beauty

Health

Counter Intelligence

Editors’ Picks

works of art

Editor’s Letter

Garden

Martha’s Month