Martha - November 2018 by Lawrence Ambrocio

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WEARING YOUR HEART ON YOUR SLEEVE

THAT’S THE MARK OF A MAKER

Everything you do in the kitchen makes a meaningful mark. So each KitchenAid® product is designed with the maker in mind. Designed with features crafted to bring all your ideas to life. No matter what you create, you’ll have appliances that open up a world of possibility in your kitchen. And that’s the mark of a maker.

Martha’s November GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Continue planting spring bulbs

Plant vegetables in greenhouse

Chef Pierre Schaedelin’s birthday

Cardio and core

Weight training

DAYLIGHT SAVING TIME ENDS

Order heritage turkeys for Thanksgiving

ELECTION DAY

QVC appearance (check local listings)

Fall pruning

Horseback ride

Vote!

Rake and collect fallen leaves for compost

Weight training

Yoga

Cardio and core

Weight training

VETERANS DAY

Make and freeze pastry for holiday baking

Sharpen knives

Organize wine cellar

Donate to local food pantry

Polish silver

Appear at USA Today Wine & Food Experience in Chicago

Weight training

Yoga

Cardio and core

Weight training

Plan Thanksgiving menu

QVC appearance (check local listings)

Set out Thanksgiving tableware

Bake pies (see page 108)

THANKSGIVING

Make my favorite leftover-turkey sandwiches (marthastewart.com/ turkeysandwiches)

Horseback ride

Go for a hike with Jude and Truman

Celebrate with family and friends

Winterize vehicles

Weight training

Yoga

Go for an earlymorning hike

Start wrapping shrubs and boxwood in burlap

Stack firewood

Deep-clean oven

Update contacts for holiday cards

Have dinner with Jude and Truman

Weight training

Yoga

Cardio and core

Weight training

“For Thanksgiving, I like to make the famous mashed potatoes my mother, ‘Big Martha,’ used to serve. They’re decadently delicious—made with cream cheese and butter—and are always a hit.” —Martha For Big Martha’s recipe, go to marthastewart.com/bigmarthapotatoes.

NOVEMBER 2018

JOHNNY MILLER

Sunday

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NOVEMBER 2018

Contents 102 THE TIES

THAT BIND

Get to know four female artisans who loom large in the weaving world.

108

ALL EYES ON PIE

Seven stunning desserts to consider for your holiday spread.

116

A STAR IS BORN

In Malibu, California, a scene-making garden connects a midcentury home and guesthouse.

122 FARMHOUSE FRESH

PAOL A + MURR AY (TREES); JOHNNY MILLER (PIES)

At a family’s weekend retreat, bold colors meet eco-brilliance.

The Maine Event A young couple celebrate their irst Thanksgiving with good friends and a great feast.

MARTHA STEWART LIVING

NOVEMBER 2018

Contents

19 Puppy Love 19 Our founder on how she’s raised her many pets through the years.

GOOD THINGS

Perfecting: Hit the Spot 77 On a chilly day, cozy up to chicken and dumplings.

25 A luminous Thanksgiving centerpiece, kids’-table crafts, breakfast for the day-after gang, and more.

What’s for Dinner? Double Happiness 80 Cook the greatest hits of Chinese takeout at home.

GOOD LIVING The Well-Kept Home: Places, Everyone 37 Five stylish ways to personalize your holiday table. American Made: In Good Spirits 42 A small distillery in Richland, Georgia, is producing worldclass rum. Tastemaker: The Home Maker 48 An influential architect’s essentials. Change Maker: Food for Thought 50 How to waste less of it at home, and help feed the hungry, too.

NOVEMBER 2018

EVERYDAY FOOD

Counter Intelligence: Capsule Collections 56 For targeted skin care in a snap, try single-dose pods. Beauty: In Peak Condition 58 Thirst-quenching cream rinses for every hair type. Health & Wellness: Stress the Positive 64 Expert advice on turning anxious feelings into motivating energy. Ask Martha 72 All your pressing questions answered.

Healthy Appetite: Round It Out 82 Quick recipes using vitamin-rich kohlrabi. Sip & Repeat: Wine to Dine 84 Uncork something new and different with these under-theradar pours. Start With: Loving Spoonfuls 86 Ingenious ideas for enjoying leftover cranberry sauce. | ON THE COVER |

Departments

Martha’s Month 4 Editor’s Letter 12 Out & About 14 The Workbook 127 Recipe Index 127 Collecting 140

A regal turkey holds court at a gathering in Maine. Get all the details on page 92. Photograph by Paola + Murray. Styling by Tanya Graff. Flowers by One & Supp, oneandsupp .com. Ceramics One of a Kind vessel (made to order, similar to shown), ankceramics.com.

DOUGL AS FRIEDMAN (DOGS); PETER ARDITO (CAPSULES); GR AHAM POLL ACK (PL ACE SET TING); JUSTIN WALKER (CHEESECAKE)

FROM MARTHA

EDITOR’S LETTER

| LIVING IN MY LIFE |

In our Perfecting column, the food editors share their secrets to delicious chicken and dumplings every time. Page 77.

The Space Between Thanksgiving, and while the at ual day and meal itself are wonderful, that’s not my favorite part. For nearly an entire week, my family has the rare chance to be together under one roof at my mother’s home in Wisconsin. It’s that time—spent creating menus and shopping lit s, cooking and baking, kicking back and laughing, eating and, well, eating—that helps the miles between us and the months apart fall away. It’s always a comforting and familiar sight to find my brother at the kitchen table in the early hours of the mornings. He’s no longer t udying like when we were kids, but analyzing tocks, and the coffee is usually brewing and the newpaper is already there. It tickles both of us to see our little boys wake up and play together for hours, making a maze of train tracks, forts, and new traditions of their own (afternoon scoots along the lake, cracking pitachios with Grammy come snack time). I’m also eager to be in the kitchen, where my husband and siter-in-law always make Thanksgiving prep both wildly fun and rewarding. And nothing makes me happier than the content look on my mom’s face before she heads to bed each night, knowing all her kids and grandkids are home. By the time I at ually sit down to enjoy Thanksgiving supper, which will be a mix of old family recipes and new ones from these pages, my heart is full: I know there’s so much to be grateful for. Here’s wishing you and yours an extra-p ecial holiday and memorable moments all month long. Enjoy the issue!

EVERY YEAR I LOOK FORWARD to

Elizabeth Graves, Editor in Chief @ebgraves

elizabeth@marthastewart.com

NOVEMBER 2018

I love the ideas in “Places, Everyone” for setting thoughtful spots for each person at your table. Page 37.

As fun as the holidays are, there’s a lot to do—and get done. But the insights we learned in “Stress the Positive” are truly news we can use. Page 64.

I earmarked the unexpected sips from “Wine to Dine” (page 84) for my shopping list, as well as Richland Rum, our featured American Made brand. Page 42.

“All Eyes on Pie” helps novice and next-level bakers alike make incredible creations like this for Thanksgiving. Page 108.

LIZ BANFIELD (PORTR AIT); JUSTIN WALKER (CHICKEN & DUMPLINGS); GR AHAM POLL ACK (PL ACE SET TING); YASU + JUNKO (STONES); K ANA OK ADA (RUM); JOHNNY MILLER (PIE)

Just a snapshot of our ideas that will come in handy this month.

1 16-oz. pkg. Jimmy Dean® Premium Pork Sausage (Sage or Regular) 2 cups celery, chopped 1 cup onion, ⇒nely chopped 4 cups cornbread, toasted & chopped ¼ cup fresh parsley, chopped 1 tsp. poultry seasoning 1 cup chicken broth 1 egg, lightly beaten ½ cup pecans, chopped (optional)

Prep Time: 20 min. | Cook Time: 45 min. 1. Preheat oven to 325°F. Cook sausage, celery and onion in large skillet over MEDIUM-HIGH heat for 8–10 min. or until sausage is thoroughly cooked; drain. Spoon into large bowl. 2. Add cornbread, parsley and seasoning; mix lightly. Add in broth and egg, and mix until blended. Stir in pecans. 3. Spoon into lightly greased 2-quart casserole or souf⇓e dish; cover and bake 45 min. or until thoroughly heated, uncovering after 35 min. Cook’s Tip: To toast cornbread, bake at 400°F for 10 min.

Out & About WHERE TO GO, WHAT TO SEE, AND HOW TO MAKE NOVEMBER EXTRA-SPECIAL

| ON THE ROAD |

| WHY NOT? |

If you’re traveling over the next two months, book a room so incredible, Mom and Dad will want to tay with you, not the other way around. Outside the Twin Cities, there’s Lora (shown), a hotel built into the caves and vaulted warehouses of a former brewery on the St. Croix River. Here, three equally exciting new places to temporarily call home. Stillwater, Minnesota; lorahotel.com

NEW YORK CITY The Ace Hotel’s sleek younger sibling, Sister City, has bright, stylish rooms with built-in details inspired by Finnish saunas and bento boxes. sistercitynyc.com

CHICAGO Stays at Michigan Avenue’s St. Jane, an art-deco gem named after Jane Addams, support NICU babies via the Jackson Chance Foundation. stjanehotel.com

CHARLESTON, S.C. The best address on King Street used to belong to the city library. Hotel Bennett, on Marion Square, has luxe rooms with pedestal tubs. hotelbennett.com

| SECRET SOURCE |

DriedDecor.com “It has a huge variety of dried grasses for making or embellishing wreaths. I like to arrange them on their own in a vase, or tie them onto a gift or around a napkin. The selection of pinecones is pretty impressive, too.” | ON OUR BOOKSHELF |

Fill your house with the soul-warming aromas of butter and cardamom, courtesy of Magnus Nilsson’s amateur-friendly The Nordic Baking Book (Phaidon), which is illustrated with his gorgeous personal photos—our deputy food editor, Greg Lofts, can’t wait to cook from it. Let your inner artist bloom with tips from the brilliant New York City floral-arranging duo Putnam & Putnam: In Flower Color Guide (Phaidon), Darroch and Michael Putnam teach how to create stunning bouquets by color, from white azaleas to ‘Black Star’ calla lilies. And treat yourself to Evening in Paradise (Farrar, Straus and Giroux), an addictive new batch of short stories about wild, wise ladies by the late Lucia Berlin, author of the 2015 best-seller A Manual for Cleaning Women.

NOVEMBER 2018

—Living contributor Silke Stoddard

Write On It’s National Novel Writing Month, when aspiring authors vow to finish one in 31 days. Stretch your creativity with these journal exercises from short-story maestro Karen Bender, author of The New Order (Counterpoint Press). I Spy Specifics Try describing a person you know using only concrete details. “Ban all abstract adjectives, like beautiful or boring,” she says. Jot down the look of her eyebrows and her smile. Use Your Nose And eyes, and ears. “Sensory details— what you see, smell, touch, or hear—get you into a story,” says Bender. Take in the trees on the park trail, the aroma of the fire. The Waiting Game “Novels can take so many forms, but they are all, on some level, about urgency,” says Bender. Make up a character, or picture someone you know. What is she waiting for? What does she want? Write it down.

COURTESY OF PROVENANCE HOTELS (LOR A); COURTESY OF PUBLISHERS (BOOKS); AARON DYER (GR ASSES)

HOLIDAY INNS

©Mondelēz International group

Life’s rich when you’re all together. Find more festive recipe ideas for your holiday get-togethers at ritzcrackers.com/recipes

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editor Elyse Moody

ART Art Director James Maikowski Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana PHOTO

Research Director Ann Sackrider Associate Editor Claire Sullivan

Director Dawn Sinkowski Editor Joanna T. Garcia

Editorial Assistant Erica Sloan

Photo Rights & Archive Director Alison Vanek Devine

DIGITAL Executive Editor Deanne Kaczerski Senior Food Editor Victoria Spencer Senior Home & Style Editor Tina Chadha Editor Alexandra Churchill Associate Food Editor Frances Kim FOOD & ENTERTAINING

PRODUCTION Director Denise Clappi Design Production Manager Judy Glasser CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Michelle Shih, Alexis Stewart, Silke Stoddard

Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Senior Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

ADVERTISING SALES NEW YORK Sales Director Susan Schwartzman Integrated Sales Directors Taryn Guillermo, Deborah Maresca, Taylor Theiss Sales Assistant Healther Molzon MIDWEST Integrated Sales Directors Brad Moore, Meaka Werner Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley Sales Assistant Blair Shales DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Business Development Manager Carolyn Gorajek Executive Assistant Jill O’Toole INTEGRATED MARKETING Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper Chief Financial Officer Peter Lops President, Home Division Carolyn D’Angelo General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Director of Design Kevin Sharkey VP, Marketing Stella Cicarone

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Manager Julee Evans Production Traffic Supervisor Mariah McCall Director of Quality Joseph Kohler Color Quality Analyst Heidi Parcel Prepress Desktop Specialist Don Atkinson Associate Consumer Marketing Director Leslie Klemme Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Zena Norbont General Manager, Digital Angelique Jurgill

MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther Meredith Magazines President Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing & Data Officer Alysia Borsa Marketing & Integrated Communications Nancy Weber SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marla Newman Research Solutions Britta Cleveland Product & Technology Justin Law Chief Digital Officer Matt Minoff VICE PRESIDENTS

VP, GROUP PUBLISHER Daren Mazzucca

Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Direct Media Patti Follo Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe Vice President, Group Editorial Director Liz Vaccariello Director, Editorial Operations & Finance Alexandra Brez

MEREDITH CORPORATION President and Chief Executive Officer Tom Harty Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser President, Meredith Local Media Group Patrick McCreery Senior Vice President, Human Resources Dina Nathanson Executive Chairman Stephen M. Lacy Vice Chairman Mell Meredith Frazier

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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, 225 Liberty Street, 9th floor, New York, NY 10281; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2018 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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here’s no rule saying you have to seek your kids as soon as they hide.

From MARTHA TEACH AND INSPIRE

Puppy Love Martha has always nurtured and cared for a menagerie of pets. She shares her time-tested advice on welcoming new dogs home and looks back fondly on the many creatures who have been part of her family.

French bulldogs Bête Noire (left) and Crème Brûlée take a break during training.

PHOTOGRAPHS BY DOUGLAS FRIEDMAN

MARTHA STEWART LIVING

FRO MAR SITTING PRETTY

ON THE MOVE

Martha holds Bête Noire’s leash and commands her to sit. The pup will get a treat to reward her good behavior.

Dogs need daily exercise, preferably outdoors. Martha gives her puppies plenty of time to play and explore.

or the pat 40 years or so, I have been the proud and loving owner of dozens of animals. At least 20 cats, 25 dogs, 10 chinchillas, and scores of canaries and parakeets have lived happily in my homes. And two ponies, three donkeys, 10 horses, many sheep and goats, and hundreds of chickens, geese, turkeys, guinea fowl, quail, peacocks, and homing pigeons have populated my sheds, barns, and t ables. Jut thinking about this amazing group atonishes me, and I realize how much I’ve learned from caring for them all, and how much joy they’ve given me. My firt pet as a young, married woman and mother was an intelligent city cat we adopted named Chigi-Toto, who was known to answer the phone on occasion, often confusing callers. My firt dog was a beautiful keeshond named Little Bear. She had pups of her own that we shared with our friends. Then I discovered the chow chow, an ancient breed from China that I came to love for its proud, nonobsequious nature and its ingrained purpose of guarding the home. While I admired its independence, I was also drawn to another breed, French bulldogs, for the opposite reason: They are needy and love to cuddle. Chows prefer to observe and choose. Frenchies beg to learn, and learn they do. I now have two Frenchies and two chow chows. Raising animals is serious business, and I try very hard to be a good owner to each and every one. Some repond in friendly ways, some are more aloof, and others don’t make a show of

NOVEMBER 2018

knowing me at all. But I think they all undertand that I care about their needs and recognize their problems. When I firt got Little Bear, I wanted to learn more about dogs and read voraciously about them, discovering several habits that I till pratice today to ensure that my pets live full, healthy, at ive lives. For intance, when I get a new puppy or kitten (no older than eight weeks), I’ll bite it on its outer upper lip to identify with it as its mother. This method has worked well for me with each of my puppies; less so with my kittens. It’s also important to be consitent with rules and routines. You might consider taking dogs to obedience class, so they can socialize with other pups, or hiring a trainer. Latly, I raise them with clear physical boundaries. (I admit that chow chows and Frenchies are not very fond of chickens or geese, and do not mix with them successfully. But that’s what fences are for.) Each of my pets takes a great deal of attention, and some require more training than others. But the rewards far outweigh the effort. I always look forward to seeing them when I return home from a busy day and they eagerly greet me at the door.

NEW! VELLUM OVERLAYS

BEAUTIFUL DESIGN

Holiday Garden by Angela Marzuki, Saint Charles IL. Joyful Plaid by Carrie ONeal, Cincinnati, OH. Inlay by Lauren Chism, Dallas, TX. Graphic Joy by Kristie Kern, Akron, OH. ©Minted LLC, 2018

ALWAYS

For the past 10 years you’ve helped shape our brand and every product we sell. Thank you for voting on the best designs, supporting the careers of independent artists, and helping us create a community that is truly one-of-a-kind.

15 % OFF holiday cards code: MSL15HOLNOV exp: 11/13/18 MINTED.COM

1. My first dog, Little Bear

2. Blue Maximillian Chow Chow

3. Paw Paw and Zuleika Dobson

Loyal Companions

4. Paw Paw was Ghenghis Khan’s great-grandfather

6. Frenchies Francesca Blackbird and Sharkey

NOVEMBER 2018

For Martha, it was love at first dog: Since Little Bear, she has always had a furry friend (or two, or four) by her side. Ghenghis Khan, the chow chow below, won best of breed at the Westminster Kennel Club’s dog show in 2012. 5. Emperor Chin Chin and Paw Paw

7. Bête Noire, Crème Brûlée, and Ghenghis Khan

8. My newest addition, Emperor Han

CLOCK WISE FROM TOP LEF T: COURTESY OF MARTHA STEWART; VALERIE SHAFF; VANESSA LENZ; VANESSA LENZ; JOHNNY MILLER; DOUGL AS FRIEDMAN; SIMON UPTON; WILLIAM ABR ANOWICZ

MAR

Make Sargento jalapeno mac and cheese

REAL CHEESE PEOPLE

BELIEVE A SHRED OF FRESHNESS LEADS TO

A BITE OF DELIGHT.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

CLEAR WINNER Many people say grace at dinner, but you’ll feel thankful well before if you prep the table with this easy yet eye-catching, wiltproof centerpiece. Simply place candles on small glass dishes, and cover them with curvy lamp chimneys (which you can find for dollars at hardware or antiques stores). Fill in spare spaces with fruit and foliage, and when guests arrive, light the wicks and bask in the glow. TEXT BY ELENI N. GAGE

THE DETAILS: Antique Lamp Supply clear chimneys, from $9 each for 3" by 10", antiquelampsupply.com. Bee Hive Candles beeswax pillar candles, from $10 each for 2" by 4", beehivecandles.com. Crate & Barrel Moderno glass dinner plates, $3 each, crateandbarrel.com. Luigi Bormioli Sublime water glasses, $35 for 4, luigibormioli.com. Mepra Due Ice Oro flatware, $160 for a 5-piece set, barneys.com. Sferra Festival dinner napkins, in Curry, $57 for 4, sferra.com.

PHOTOGRAPHS BY ALPHA SMOOT

MARTHA STEWART LIVING

| SECRET INGREDIENT |

Bushel in a Bottle Move over, maple. Make room, molasses. Hoof it, honey. There’s space in the pantry (and in our hearts) for one more sweet syrup. Bottled in Vermont, boiled cider tastes like fall in a jar, and is divine poured over ice cream, drizzled on pancakes or yogurt, mixed into a cocktail, and stirred into oatmeal or spiced cookie dough (in place of molasses). THE DETAILS: Wood’s Cider Mill boiled cider, $15 for 1 pt., kingarthurflour.com.

| EASY ENTERTAINING |

Shule Boards The key to an appetizer pread that looks as good at the end of cocktail hour as it did at the t art is a clever board game. Pick up inexpensive wooden plaques at a crafts tore (the beveled edges are a nice touch), and brush them with linseed oil to seal the surfaces. Then arrange them like a gourmet puzzle, keeping crunchy, t icky, and delet ably t inky items apart (a piece of parchment underneath makes cleanup a Brie-ze). When the nuts are gone, whisk away the board, and keep playing until dinner is served. THE DETAILS: Darice assorted wooden plaques, from $9.50 for six 3.5"-by-5.5"; and Walnut Hollow wide-edge basswood rectangle, 11" by 14", $13, amazon.com.

NOVEMBER 2018

READY. SET. HOLIDAYS.

GOOD THINGS

POPCORNUCOPIA

MINI MAYFLOWER

Kids’ hands and mouths will be occupied until the turkey’s sliced—creating these a-maize-ing snackfilled cones from two different colors of butcher paper.

Tip your hat to the Pilgrims with a ship constructed using a simple origami boat fold, and stocked with tools for decorating the butcherpaper “tablecloth.”

| HOLIDAY FUN |

Roll, Please It may not have a fancy wine list or heirloom china, but the kids’ table is definitely the best seat in the house. It’s where basic butcher paper transforms into a sweet sailing vessel, fall’s finet jewelry, and more. Unfortunately, it’s fully booked. But if you behave, the younger generation jut might share their supply. For the how-tos, go to marthastewart.com/tdaycrafts.

3 LEAF LEIS Give “aloha!” an autumnal twist: Embellish string necklaces with paper leaves (cut out a big pile with a craft punch) and colorful organic pasta.

NOVEMBER 2018

4 TURKEY TOPPER Get your flock into the festive spirit by rocking these bright tail feathers. Prep headbands for little ones to color in; bigger kids can assemble their own.

SOME SAY, “I LOVE YOU.” SOME BAKE CAKE.

Made in Ireland with milk from g rass-fed co ws, it’s a taste that says a thousand words.

GOOD THINGS

1 2

| MAKE & GIVE |

Puff Poultry Serve these palmier cookies honoring the fowl of the hour, and even vegetarians can have a tate. Sprinkle tore-bought puff pat ry with cinnamon and sugar, and shape the five “feathers” by folding it per our authentic hand-turkey-esque method (right); then slice and bake till crip. Melted chocolate glues on the gobblers’ funny features: a white-chocolate-chip eye (with a dot of chocolate for the pupil), a candied-sunflower-seed beak, and a dehydrated-t rawberry wattle. For the recipe, see page 127.

FIVE-FINGER FOLD 1. Cut a 3-inch strip

from short end of puff pastry; set aside. Fold long edges inward to meet at center. 2. Fold in half like a book. 3. Fold reserved dough in half like a book; place on top. 4. Fold top half over smaller piece. 5. Press to seal.

| PARTY TRICK |

Test your geography skills (and take a break between the turkey and pie) by playing our name-the-states game. To work in teams, download our map template at marthastewart.com/ usmapgame, print out two, and huddle till all the blanks are illed in. If your relatives are more cutthroat, give everyone her own copy and see who inishes fastest—and most accurately. Come dessert, tackle the bonus round: state capitals!

NOVEMBER 2018

ILLUSTR ATION BY BROWN BIRD DESIGN

Nifty Fifty

Did

b re

ak a ll yo ur c and y ca nes ?

GOOD THINGS

| DIY DÉCOR |

Candy Kernels Here’s one way to perk up your holiday guests: Welcome them with a place card (or send them home with a favor) that looks like a corn husk but holds a surprise: chocolate-covered espresso beans. Just fill a tamale wrap with the sweet pick-me-ups, twist it closed, and secure it with double-sided tape at one end and a bit of husk at the other. Knot on paper slips that say “Grateful for” and their names, and fray the ends of the husks.

Citrus-Mint

Spicy Assam

THE DETAILS: Nuts.com NY Espresso Mix, from $11 for 1 lb., nuts.com.

CITRUS-MINT | HOST HELP |

Press Unwind Brew tea in a French press? Mais bien sûr! The coffee lovers’ taple gadget is an ideal way to make enough cups at once to serve a crowd—like the crew that relished your Thanksgiving dinner and could now use a digetif. Scoop in loose-leaf tea and add grocerytore garnishes (like tomach-soothing cinnamon or fennel seeds). Then fill with hot water, teep, press, and pour a round. Our caffeinated Assam black tea is for the brave souls looking to power through another slice of pie; the relaxing peppermint is for those who’d prefer a nap. THE DETAILS: Yield glass French presses, in Clear and Smoke, $85 each, food52.com.

NOVEMBER 2018

Add the peels of 2 lemons, 2 tablespoons fennel seeds, and 3 tablespoons peppermint tea to a French press. Add 4 cups hot water, steep 5 minutes, plunge, and serve with lemon wedges.

SPICY ASSAM Toast the peel of 1 orange and 3 broken cinnamon sticks in a pan over medium heat for 3 minutes. Add to a French press with 3 tablespoons Assam tea. Add 4 cups hot water, steep 5 minutes, plunge, and serve.

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EGG SANDWICHES FOR A CROWD

To toast lots of bread at one time, broil slices on a rimmed baking sheet until they’re golden, about 2 minutes per side.

| RECIPE REMIX |

Over Easier 34

NOVEMBER 2018

It happens year after year: Everyone goes to bed Thursday night vowing never to eat again, then shuffles into the kitchen Friday morning asking, “What’s for breakfat?” The answer: a quick, no-fuss egg dish scaled up to feed an army (and win the battle of the leftovers while you’re at it). This sheetpan frittata serves eight, and when sliced and placed on toat, it’s bound to get gobbled right up.

Preheat oven to 400° with a rack in center. In a large bowl, whisk 12 large eggs with ¼ cup heavy cream, ¾ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Stir in 1 cup each shredded cooked turkey and baby spinach; 3 pieces cooked bacon, broken into pieces; and ¾ cup shredded Swiss cheese. Pour into a buttered 9-by13-inch baking dish. Sprinkle with another 3 pieces cooked bacon, broken into pieces; and ¾ cup shredded Swiss cheese. Bake until set, 18 minutes. Switch oven to broil and cook until browned in places, about 3 minutes more. Let cool slightly, then slice into 8 rectangles. Serve between or atop slices of toasted bread (we used a white Pullman loaf, but you can sub in English muffins, brioche, sandwich bread—any kind you like) with Dijonnaise (equal parts mayonnaise and mustard).

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Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

Places, Everyone To create the kind of assigned seating guests will gravitate toward, dress up your holiday table with one of these stylish, seasonal settings.

ST YLING BY LORNA AR AGON AND NAOMI D E MAÑANA

TEXT BY CLAIRE SULLIVAN

IDE A NO. 1

Golden Touches

Warm metallic accents and a little greenery bring out the sparkle in earthy, neutral plates. The sleek, modern flatware coordinates with the surprise tool that we chose to fasten the magnolia-leaf napkin band: a knitting needle. To assemble it, simply punch holes at either end of the leaf with a hole punch, and write on a guest’s name with a gold paint pen. Then set the leaf atop the napkin, and thread the needle into the leaf, underneath the napkin, and back up through the leaf to secure it.

PHOTOGRAPHS BY GRAHAM POLLACK

THE DETAILS: Royal Crown Derby dinner plate, in Flamed Caramel, $46; and salad plate, in Pressed Mulberry, $38, jungleeny.com. Hawkins New York Highland flatware, in Gold, $90 for a 5-piece set, hawkinsnew york.com. Studio Natural Ieva Krakel linen napkin, in Light Pink Anthracite, $50, abchome.com. Loops & Threads doublepoint knitting needle, 7", size 2, $4.50 for 5, michaels.com. CB2 Marta double old-fashioned glass (right), in Dusty Blue Luster, $5, cb2.com.

MARTHA STEWART LIVING

IDE A NO. 2

Elegance to the Letter An indigo dinner napkin punctuates any classic blue-and-white pattern. To turn it into an invitation for guests to take a seat, fold it envelope-style, slide a handwritten menu inside, and secure it with a wax seal featuring a family initial. (Keep linens pristine by making seals on wax paper, then sticking them to “envelopes” with double-sided tape.) To polish off the scene, break out your finest silver. THE DETAILS: Royal Copenhagen Blue Fluted Mega #2 dinner plate, $140; and #2 salad plate, $110, fjorn.com. Georg Jensen Pyramid flatware, $125 for a 5-piece set, georgjensen .com. Crate & Barrel Fete cloth napkin, in Navy Blue, $4, crateandbarrel.com. Letter Seals Monotype Corsiva initial wax-seal stamp, 1", $20; and Jewel Tone wick sealing wax, in Navy Blue, $3, letterseals.com. Vietri Optical double old-fashioned glass (right), in Amber, $20, vietri.com. Match Convivio butter dome (similar to shown), $95, match1995.com. WilliamsSonoma Presidio silver-plated curved saltand-pepper-shaker set (similar to shown), $40, williams-sonoma.com.

IDE A NO. 3

AnythingBut-Black Tie If you like to live on the bright side, dress up your colorful patterned plates with matte-finish flatware and a charming bow topper: Cinch a napkin in the middle using a playful elastic adorned with wooden beads. (Get the how-to at marthastewart .com/beadednapkinring.) Add a circle name tag for each guest to round out the look. THE DETAILS: Hermès Tie-Set American dinner plate, $150; dessert plate, $115; and bread-and-butter plate, $85, hermes.com. Cutipol Duna flatware collection, in Matte Black, $92 for a 5-piece set, abchome.com. Hawkins New York Simple linen napkin, in Blush, $18, hawkinsnewyork.com. Sulyn Clubhouse Crafts elastic cord, $4 for 6 colors, joann.com. American Woodcrafters Supply Co. unfinished round wooden beads, ⅝", 1", and 1½", from $1 for 12, americanwoodcrafterssupply .com. Nouvel Studio Twist tumbler, in Dark Green, $27, jungleeny.com. East Fork Pottery Thistle ceramic spice bowls, $18 each, alderandcoshop.com.

NOVEMBER 2018

Give our best to your family this year: luxurious sweaters and wraps crafted in cashmere that’s hand-combed by family herders in Mongolia. Shop them all at garnethill.com And who says the ﬁrst name on your holiday gift list can’t be your own?

Nothing sends warm wishes like

Photographed on location in Tudela, Spain

CASHMERE

IDE A NO. 4

Serene and Centered The subtle shades and textures of marble (or stone) dinnerware make a great backdrop for a concept cut from a similar cloth. Personalize smooth river rocks with each guest’s name, spelled out in gold stickers. Then up the zen glow further with shining cutlery, sepia-tone glasses, and soft oatmeal-colored linens. When the meal’s over, encourage everyone to slip her keepsake in her pocket. THE DETAILS: Wedgwood Vera Wang Vera Venato Imperial dinner plate, $33; and salad plate, $22, macys.com. Mepra Linea Italian flatware, in Gold Brushed, $160 for a 5-piece set, food52.com. Libeco Fjord washed napkin, in Flax, $29, libecohomestores.com. Hobbylinc .com Extended Gothic R.R. letters, 1⁄16" to ¼", in Gold, $6, hobbylinc.com. TableArt small tumbler (left), in Chocolate, $14, tableartonline.com. Michele Varian Cinch glass, in Grey, $148 for 4, michelevarian.com.

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IDE A NO. 5

Foraged With Flair To enliven a rustic look, fall for this butternut-andamber color palette, which offers a contemporary spin on autumn’s traditional deep oranges and browns. Set the scene with vibrant linens, glasses, and wood-handled flatware, and arrange a woodsy welcome: We nestled a small teak bowl of nuts and acorns near the plate’s glorious mushroom, and tucked names written on slips of paper into walnut shells. THE DETAILS: Pinto Paris Champignon dinner plate, $1,602 for 6, devinecorp.net. Capdeco Galaxy Wood cutlery, $260 for a 5-piece set, jungleeny.com. Sur La Table teak pinch bowl, $35 for 4, surlatable.com. BeFierceDesigns premium large walnut shells, $15 for 20 halves, befiercedesigns.etsy.com. Italian washed linen napkin (similar to shown), $50 for 4, williams-sonoma.com. Villeroy & Boch Color Concepts tumbler (left), in Amber, $40, bloomingdales.com. TableArt small tumbler, in Orange, $14, tableartonline.com. Mud Australia salt dishes, in Red, $22 each, us.mudaustralia.com.

NOVEMBER 2018

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In Good Spirits RICHLAND RUM, RICHLAND, GEORGIA

Though it’s made from organic Georgia sugarcane, Richland rum has global roots. Karin and Erik Vonk, both Dutch descendants, take cues from a method pioneered in the French Caribbean islands to create rhum agricole (meaning “agricultural rum”), which starts with pure sugarcane juice instead of molasses, an inexpensive, less flavorful ingredient. Georgia spring water is added, and the mixture is aged for up to six years in barrels made of white oak from Wisconsin, resulting in a spirit that transcends tiki drinks and cola pairings. In fact, its deep flavor and smooth-asbutter finish sip more like bourbon or cognac do—and that’s the way it’s intended to be enjoyed (or in simple cocktails, with three additions or fewer). By harvesting, distilling, and aging it all on their property, the Vonks are trailblazers, and the only single-estate rum producers in the country. —Claire Sullivan

NOVEMBER 2018

PHOTOGRAPH BY LENNART WEIBULL

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TASTEMAKER

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The Home Maker Elizabeth Roberts Architect Brooklyn and Bellport, New York

By honoring the pat and embracing the future, Elizabeth Roberts has made a name for herself (and her eponymous design firm), transforming centuries-old browntones into sunny, eclectic, and comfortable paces. A trademark of her projets is open, airy kitchens that you want to lounge in “even when you’re not cooking,” she says. Some, including her own, have wood-burning grills. But all exemplify the mom and California native’s clean designs and clear sense of order: “You don’t need to be told where to put your shoes or find the silver ware,” she says. Roberts, who has also created tores for designers Ulla Johnson and Rachel Comey, often dresses in black, throwing chic blazers over dresses or reaching for loose, elegant suits by the Swedish brand Rodebjer. Pragmatic and polished—we’d expet nothing less.

NOVEMBER 2018

9 8

“I like midcentury furniture that’s not easily identifiable, mixed with eccentric pieces, hippie accents, and a bit of current Danish design, too.”

Her Essentials

“My style mantra: Classic professional meets comfort, with a twist of originality.”

1 | Elsa Peretti Bean pendant “My mother gave me this necklace nine years ago. I haven’t taken it off since.” $400, tiffany.com.

MEGHAN MCNEER (PORTRAIT); DUSTIN AKSLAND (TABLE & CHAIRS); COURTESY OF MANUFACTURERS (NECKLACE, LAMP, SONOS); PETER ARDITO (OTHERS)

2 | Warby Parker Wyatt sunglasses “Stylish and so easy to replace.” From $145, warby parker.com. 3 | Uniqlo cashmere turtleneck “I prefer a turtleneck to a bulky scarf any day. I buy a pile of these at the beginning of the season.” $80, uniqlo.com.

12 11

4 | Vintage Eva Zeisel Fantasy Series by Hall China “The line drawing on each dish’s clean shape is a lovely juxtaposition.” From $15, replacements.com.

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5 | Flos String Lights Cone pendant “It’s a three-dimensional drawing in space.” From $695, usa.flos .com.

9 | Only Hearts Feather Weight Rib bralette “It’s incredibly comfortable and simple.” $65, onlyhearts.com. 10 | Levi’s 501 Taper jeans “I’ve been wearing Levi’s since high school, when I had to peg them myself.” $90, levi.com. 11 | Sonos One speaker “I have these everywhere I live and work.” $199, sonos.com. 12 | Benjamin Moore paint in Dark Purple, Salamander, and Bold Blue “They’re the colors I use most in my home, along with safety yellow with a white background.” benjaminmoore.com. 13 | Keenan Polich jewelry box “At night, I put my ring and earrings in here. It was designed by a former colleague.” $240, quietstorms.com.

6 | Kiehl’s Ultra Facial Cream SPF 30 “I use it daily. It’s very moisturizing.” From $16 for 1 oz., kiehls.com.

14 | 1979 Masayuki Matsukaze for Kartell chairs “I have a soft spot for watching furniture auctions on my phone and purchasing pieces like these chairs, my favorites.” liveauctioneers.com.

7 | Fresh Sugar Nude Tinted Lip Treatment SPF 15 “I love that I don’t have to reapply it much.” $24, fresh.com.

15 | Heath candleholder “I prefer low candles. They feel more casual.” In White, $20, heath ceramics.com.

8 | Escentric Molecules 01 fragrance “It smells perfect— fresh, but not floral and not musky.” $135, barneys.com.

16 | Love Poems, by Pablo Neruda “It’s always on my nightstand.” New Directions, 2008; $12, indiebound.com.

MARTHA STEWART LIVING

MARTHA ST E WA RT

CHANGE MAKER Food Waste

WHEN DANA GUNDERS, a scientit formerly with

the Natural Resources Defense Council, was working on a sutainable-agriculture projet in 2012, she made a mind-blowing discovery: 40 percent of the food in the U.S. went uneaten, and wate from food made up 21 percent of all landfill trash. “Our whole culture had become very numb to how much food was being thrown out,” she says. Five years later she released another report, which found that food remnants emit methane as they decompose, generating the same amount of greenhouse gases as 37 million cars annually. Fortunately, innovative retailers, chefs, and community organizers have found creative ways to wate less food—not to mention the water, energy, hard work, and passion that go into producing it—and to divert those nutritious ingredients to the people who need them. (The U.S. Department of Agriculture says 12.3 percent of American households t ruggled to put enough food on the table at some point in 2016.) You can help, too, by shopping and cooking mindfully, sharing the bounty, and heeding the advice of Gunders and other leading advocates.

At Home You probably don’t need to make a big meal every evening. Have some “lazy nights,” says Gunders, who also wrote Wate Free Kitchen Handbook (Chronicle, 2015) and is now a foodwate-redution advisor at her San Francisco company, Next Course. “I never plan more than three meals a week, because I know that between kids, work, and everything else, there will be some nights where it’s jut not happening.” For those dinners, she’ll rely on leftovers or takeout. She recommends choosing recipes with overlapping ingredients, so you’re not t uck with, say, a bunch of partially used herbs. And before you even tart your lit, look in the fridge, freezer, and pantry to design a meal around what you already have. Got eggs, cheese, and assorted greens in the crip er? Make a frittata. An onion, a few carrots, rice, and frozen peas? Add protein for fried rice.

FOOD FOR THOUGHT As we enter the season of endless hors d’oeuvres and multicourse meals, consider this not-so-festive fact: Nearly half of the food in this country winds up in landills. But with a few simple habits from savvy experts, you can use what you have, and help get more on the plates of those who need it. TEXT BY SARAH ENGLER

NOVEMBER 2018

“Food affet s all five senses when we consume it, but we often purchase it based on one criterion: sight,” says Thomas McQuillan, vice president of trategy, culture, BUY UGLY FRUIT

PHOTOGRAPH BY JUSTIN WALKER

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and sutainability at Baldor Specialty Foods, in New York City, who successfully turned the dit ributor zero–organic-wate in 2016. Intead of searching for the t raightet carrot, pick a slightly imperfetlooking—but perfet ly tat y—one that might wind up in the dumpter. “Ask yourself, ‘When I cut it up and tate it, does that scar affet the flavor?’” McQuillan says. Better yet, look into signing up for an Imperfet Produce subscription box (imperfect produce.com). The San Francisco–based company buys fruits and vegetables that don’t meet grocery beauty t andards diret ly from growers in many U.S. regions who would otherwise toss them, and passes on the big savings: You pay up to 50 percent less than you would at the tore. Pop hard cheese, bread, and eggs into the freezer when you go on vacation. It’s a magic time-topper for ingredients that might go bad while you’re away for a week or two, says Gunders. Scramble the raw eggs, and shred the cheese; both can be tored in freezer bags and later defroted in the fridge. And slice the bread so it can go t raight in the toater. FREEZE BEFORE YOU LEAVE

In 2015, chef Dan Barber reinvented his award-winning farm-to-table retaurant Blue Hill, in New York City, as a pop-up called WatED, which turned overlooked by-produt s of our food sytem into deletable and artful dishes. “Doing WatED definitely forced us to think more creatively, both in the field and in the kitchen,” he says. Consider broccoli t alks: “They really are the mot delicious part, and usually jut get tossed in the trash.” He likes to blanch them, then top them with herbs and breadcrumbs. Also great, he says, are broccoli leaves, which are large, like collards: “If you shop at a farmers’ market, ask one of the growers to harvet them. That’s the type of conversation that’s going to ativate real change.” McQuillan, who supplied carrot peels and celery tops to Wat ED, makes gratins from yam peels and mixes lemony kiwi skins and peppery radish tops into salads. For more ideas, check out the James Beard Foundation’s new cookbook, Wate Not (Rizzoli). EAT MORE OF THE PLANT

“I revive greens that are tarting to get tired in a bath of ice water,” McQuillan says. Remove their roots and submerge them for about 15 minutes. Then drain, pat with a towel, and eat immediately. (If they’re t ill too limp, he says, sauté them in hot oil with garlic.) The cold plunge works for root vegetables, too. “Cut a small part off the bottoms and t ick them in an ice bath, halfway up. The roots absorb the water very quickly, and you’ll see them come right back to life!” WAKE UP WILTED VEGGIES

NOVEMBER 2018

In Your Community “Across America, home and community gardeners produce enough excess food to feed 28 million people,” says Gary Oppenheimer, executive diretor and founder of Ampleharvet.org. The site lit s more than 8,300 pantries—panning all 50 tates—to help get fresh, nutritious produce to those who can really use it. The organization connets backyard gardeners to nearby food pantries that will gladly take unwanted crops and ditribute them to families in need. SHARE WHAT YOU GROW

Intead of buying out the canned-soup aisle, try writing a check. “Money goes 10 times further than donating food,” says Oppenheimer. He explains that local food pantries tock up on nonperishable items from large regional warehouses for 10 cents on the dollar. So why give $10 worth of packaged items at retail cot, when you can give the pantry $10 to purchase the equivalent of $100 from a food bank? Even better, the pantry can selet items its community needs mot. DONATE MONEY TO FOOD DRIVES

Leah Lizarondo, CEO and cofounder of 412 Food Rescue, built an entire digital network that allows volunteers in Pittsburgh (and, if all goes according to plan, 20 other cities by 2020) to shuttle surplus food from retailers to nonprofits in need. Since launching in 2015, the organization has redireted 4 million pounds of food from landfills. You can do this in your area on a smaller scale: Offer to pick up unwanted items from your grocer or baker once a week, then deliver them to your local church or nonprofit. BECOME A MUCH-APPRECIATED MIDDLEMAN

FIND A LOCAL FOOD -SCR AP COLLECTION SITE

Compoting at home is easy to do; learn how at marthatewart.com/compot. But if you’re not ready to tart, see if a community garden, park, or farmers’ market takes food scraps. You can tockpile them in the freezer, which eliminates odors, then drop them off once a week. If no such opportunity yet exit s in your town, organize neighbors to make it happen. Ask nearby farmers if they’ll partner up, or push your department of public works or wate management to set up a curbside collet ion program. “We can come up with all the excuses as to why we can’t compot,” McQuillan says. “We need to come up with reasons why we can.”

Holiday Help About 200 million pounds of turkey alone are tossed over Thanksgiving. But we can be grateful without being wasteful. Here’s how. GET SMART ABOUT PORTIONS For a huge

meal with sides, you don’t need to make enough servings of mashed potatoes or stuffing to match the number of people eating, says food-waste expert Dana Gunders. She recommends the Guest-imator calculator at savethefood.com, which lets you input the number of diners (sorted into little, big, and average eaters), the number of days of leftovers you want, and the types of dishes you’re making, then churns out the right quantities. SHARE LEFTOVERS FROM YOUR OFFICE PARTY

412 Food Rescue’s Leah Lizarondo suggests asking caterers before you hire them if they can donate surplus food: “Especially during the holidays, there are a lot of caterers who will make sure anything that isn’t eaten goes to someone who can use it.” If everyone says no, Gunders recommends finding a local food-collection organization: “Most cities have one that will take prepared food,” she says. Or list a smaller number of partygoers than you really have. “Caterers always overestimate, so cut it by 5 to 10 percent— you might not have those extras to give.”

RETINOL This go-to treatment for fine lines gets a boost from skinbarrier-strengthening ceramides.

GOOD LIVING BEAUTY / COUNTER INTELLIGENCE /

Capsule Collections

Elizabeth Arden Retinol Ceramide Capsules Line Erasing Night Serum, $48 for 30 capsules, elizabetharden.com.

When you rely on skin-care ingredients to do the heavy liting, it pays to ensure they’re up to the task. Snap open one of these travel-friendly, spillproof pods for the most potent formulas. TEXT BY MELISSA MILRAD GOLDSTEIN

are about to become your new main squeeze. Each pod holds a measured dose of ative ingredients that can treat whatever vexes you—from fine lines to dark p ots. And thanks to their innovative delivery sytem, they don’t lose efficacy: “The coating protects them from being exposed to the light and air that can break them down,” explains Karelle Messner, a cosmetic chemit and vice president of global skin development for Elizabeth Arden, which firt used capsules 28 years ago. “It eliminates the need for preservatives, so each ampoule is fresh and full-trength upon opening.” The coatings are made of vegetable-based glycerin, purified water, and cellulose, so they’re biodegradable. And they’re simply convenient—jut twit off and pat on skin. Here are four high performers that work in a pinch. SINGLE-DOSE SERUMS

RAVE REVIEW

Meet Your Match 56

NOVEMBER 2018

HYALURONIC ACID Give dehydrated skin a drink of this intense hydrator. Beauty Pie Superactive Capsules Hyaluronic Acid & Biopeptide Microspheres, $13 for members (includes 60 capsules), beautypie.com.

PEPTIDES Vitamin E and shea butter lend an assist to smooth lines around the mouth. Rodan + Fields Redefine Lip Renewing Serum, $56 for 60 capsules, rodanandfields.com.

VITAMIN C This well-studied antioxidant helps improve skin firmness and brightens dark spots. Exuviance AF Vitamin C20 Serum Capsules, $69 for 60 capsules, exuviance.com.

Flesh calls Fleshy Lips “the easiest lipstick on the planet,” and I have to agree ($18, ulta.com). The 10 diverse shades flatter a wide range of skin tones, and read as warm, slightly amplified versions of your natural lip color. Find your hue (mine is “Hungry”), and looking pulled together becomes a no-brainer: The formula has a satiny slip and can be swiped on sans mirror. Welcome to your new one-and-done. —MMG

PHOTOGRAPHS BY PETER ARDITO

The notion that conditioner stops performing once hair “gets used to it” is a myth. Lack luster locks are a result of product buildup. Use a clarifying shampoo to remove it.

In Peak Condition While shampoo is essential to getting your hair clean, a good cream rinse is key to keeping it healthy, hydrated, and easy to style (yes, even for those with superine strands). Find the right formula for your needs, and let it smooth the way. TEXT BY MELISSA MILRAD GOLDSTEIN

NOVEMBER 2018

PHOTOGRAPHS BY THE MORRISONS

PHOTOGR APHS BY PETER ARDITO (COMB, CONDITIONER); HAIR BY WESLEY O’MEAR A; MAKEUP BY WILLIAM MURPHY AT ATELIER MANAGEMENT USING KEVIN AUCOIN

GOOD LIVING BEAUTY

THE REPAIR CREW No matter how meticulously you care for your hair, some damage is inevitable. Repeated washing, brushing, blow-drying, and even the environment can take a toll. “Color-treating hair also makes it more vulnerable,” says NYC colorist Sharon Dorram. But what shampoo and heat styling strip away, conditioner replenishes, says cosmetic chemist James Hammer. Formulated with static-calming polymers, oils, and other emollients that soften and eliminate snarls, it coats the cuticle, penetrating weakened patches. Measure out a quarter-size amount (less if your hair is short and fine, more if longer or thicker), and let it sit for up to three minutes before rinsing thoroughly. Get a head start with these expert picks.

Deep Treatments Hair still thirsty? Consider these additional hydrators. LEAVE-IN CONDITIONER

A light mist on clean, damp hair “helps protect from hottool damage,” says stylist Tony Salle, who also uses it on dry strands to add texture. Living Proof Restore Perfecting Spray, $29, livingproof.com.

DRY CONDITIONER

On days when you don’t shampoo, spray this blend of natural oils and silicones from midshaft down to minimize flyaways and extend the polish of a blowout. Drybar Detox Dry Conditioner, $23, thedrybar.com.

Most cream rinses feel too heavy on thin, fragile strands. To get the healing without the heft, reverse your routine: Wet hair, and apply conditioner first on the lower half only. Then rinse and shampoo as usual, focusing on the scalp to remove residual dirt and styling product. DRUGSTORE: TreSemmé Beauty-Full Volume Pre-Wash Conditioner and Shampoo, $5 each, tresemme.com. SALON: Philip Kingsley Elasticizer, $53, philipkingsley.com.

Medium This hair type is spoiled for choice. Do you want frizztaming? Volumizing? Extra shine? Read the labels and take your pick. But across the board, advises stylist Paul Labrecque, look for proteins (like silk or wheat) and quenching lipids (found in lighter oils, like macadamia). Work the product through dry areas, like highlights, as well as the ends, which are older and more processed than the roots. DRUGSTORE: OGX Thick & Full + Biotin & Collagen Conditioner, $8, ogxbeauty.com. SALON: Terax Original Crema Moisturizing Daily Conditioner, $24, teraxhaircare.com.

Martha’s Pick

NOVEMBER 2018

Curly From soft waves to tight spirals, this texture has a unique structure that prevents scalp oils from migrating down the hair shaft. As a result, it’s frail and craves moisture. For a gentle, hydrating one-step routine, try a soapfree conditioning cleanser. Use several pumps, massaging it into the scalp and then combing it through to evenly distribute. Proceed with your shower, then rinse well. DRUGSTORE: Matrix Biolage Cleansing Conditioner for Curly Hair, $13, ulta.com. SALON: DevaCurl NoPoo Original Zero Lather Conditioning Cleanser, $22, devacurl.com.

Coarse If your hair seems to gulp down conditioner, look for one with a dense consistency that includes shea butter and rich oils, like argan or avocado. “If you rely on heat styling to make hair more manageable,” says Jennifer Yepez, “ingredients like creatine and ceramides, which smooth and strengthen hair fibers, are also important.” Saturate strands from roots to ends, then let soak for a few minutes.

CONDITIONING MASK

It contains a concentrated amount of emollients to replenish extra-parched, overworked hair. A weekly application, in place of regular conditioner, keeps colored hair from becoming brittle and extends its vibrancy, Dorram says. Klorane Mask With Mango Butter, $26, kloraneusa.com.

DRUGSTORE: Garnier Fructis Smoothing Treat, $5, garnierusa.com. SALON: Kérastase Paris Resistance Fondant Extensioniste, $40, kerastase-usa.com.

New York City colorit Giselle calls the entire Milbon line “a game changer.” Martha’s a fan of the freesia-scented Volumizing Treatment, too. “Everyone I recommend it to loves it,” she says. $36, milbon-usa.com.

OUR EXPERTS Sharon Dorram, colorist and owner of Sharon Dorram Color at Sally Hershberger, in Manhattan; James Hammer, a cosmetic chemist in Uxbridge, Massachusetts; Paul Labrecque, hairstylist and owner of the Paul Labrecque Salon and Spa in Manhattan, Philadelphia, and Palm Beach; Justine Marjan, a Los Angeles–based hairstylist and TreSemmé global stylist; Tony Salle, a Dallasbased hairstylist; and Jennifer Yepez, an NYC-based hairstylist.

PETER ARDITO

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It isn’t possible to eliminate every source of tension in life, no matter how many mantras or crystals you collect. But researchers say you can reframe the way your mind processes that panicked feeling, and lip it into a powerful force for good. TEXT BY JENNIFER KING LINDLEY

NOVEMBER 2018

PHOTOGRAPHS BY YASU + JUNKO

PROP ST YLING BY ELIZABETH PRESS

Stress the Positive

Your knee is doing that weird thing again. And you have a 15-pound turkey to brine, tat. Stress, from sources big and small, can make you want to hole up in a Himalayan salt cave. But a growing number of mental-health experts recommend adopting a surprising and much more sutainable attitude: Bring it on. “There’s no such thing as a problem-free life,” says Melanie Greenberg, Ph.D., author of The Stress-Proof Brain (New Harbinger, 2017). “Seeing the tress reponse as energizing and many triggers as opportunities to learn and grow can be very helpful.” Research suggets that people who take up a tress-is-enhancing mind-set, rather than a tress-is-debilitating one, perform better under pressure at work and can have fewer related health issues. This is because the sensation ultimately isn’t our enemy; it’s the fight-or-flight intint that has proteted us since we were cave people. When we perceive danger—saber-toothed tiger at three YEAR-END DEADLINES LOOM.

GOOD LIVING HEALTH & WELLNESS

o’clock!—our bodies automatically ready themselves for ation. Our breathing quickens, our heart pumps harder, and our immune sytem ramps up. Tiger vanquished, we return to calm. The trouble is, many apets of modern life (email notifications, the cable-news crawl) contantly set off our alarms. Over time, being tuck in overdrive like that can harm the cardiac and immune sytems. As if that weren’t bad enough, it’s linked to memory impairment and depression, too. This is where attitude comes in. If you can learn to view tricky times as challenges you’re equipped to handle, rather than as perils to flee or boil over about, you can turn down your body’s perpetual emergency setting. By facing hassles diretly and more positively, says Greenberg, “we start to see ourselves as resilient, capable, even brave.” Now square your shoulders and get tarted.

INVERT ACUTE STRESS Spikes of high tension (such as before giving a big presentation) can be paralyzing. But you can put that nerve-racking energy to work in your favor. REINTERPRET YOUR PHYSICAL CUES. Sweaty palms and a pounding heart don’t mean you’re on the cup of disater. Seen through a different lens, they’re evidence your body is preparing you to triumph. A 2013 Harvard Business School t udy asked subjets to give a peech; those who were intruted to interpret their anxious feelings as excitement were more confident and were rated as more persuasive than those who were told to try to calm down. Researchers sugget recating the physical details—tell yourself, My fater breathing is getting more oxygen to my brain! Rather than letting thoughts about potential negative outcomes teamroll you, lit positive ones, says Greenberg. What do you have to gain? Consider the big picture here: your values and goals behind the task at hand. “We tress mot about the t uff we care deeply about,” says Alia Crum, Ph.D., an assitant professor of psychology at Stanford University. “Changing your focus can help you go from feeling annoyed to feeling purposeful.” SURFACE THE SILVER LINING.

Viewing yourself and your predicament as if you were a fly on the wall allows you to tackle it more calmly and effetively, per a 2017 t udy in the Journal of Experimental Social Psychology. Subjets were asked to pitch themselves for their dream job and prepped GET A HEALTHY DISTANCE .

NOVEMBER 2018

by writing for a few minutes, either in firt person or third person. Researchers then recorded their cardiac vitals during the pitches, and the third-person group reponded in measurably healthier ways, including less constricted blood vessels. The outside perspective “seems to help you approach a task with more confidence in your resources to handle it,” explains Mark Seery, Ph.D., a psychology professor at the State University of New York at Buffalo, who led the t udy.

COMMANDEER CHRONIC STRESS This is the day-in-day-out tuff, temming from ongoing issues (money problems) or a series of smaller ones (a commute from heck). Use these t rategies to rise above. PINPOINT THINGS YOU CAN CHANGE. “The highet level of

t ress happens when you feel you have no control,” says psychotherapit Amy Morin, author of 13 Things Mentally Strong People Don’t Do (William Morrow, 2014). “So even in difficult circumt ances, look for small pieces of the situation where you have choices.” If you have a chronic health condition, for example, atively seek out a dotor you really click with.

There’s a biological reason you get the urge to call a BFF or close sibling when you feel down. Stress releases a chemical called oxytocin (aka the bonding hormone), which causes what scientits call the “tend and befriend” instinct. Conneting with others is a proven calming tat ic, so don’t isolate yourself. LEAN ON LOVED ONES.

Self-care isn’t another word for procrat ination. On the contrary, taking breaks to do things you enjoy can increase produt ivity. For a 2016 t udy in the Journal of the Association for Consumer Research, subjet s logged daily annoyances (a dead phone battery) and pleasures (targazing). The ones who lited more simple hits of happiness got more done. “Those moments counterat negative feelings,” says tudy author Vanessa Patrick-Ralhan, Ph.D., a professor of marketing at the University of Houton’s Bauer College of Business. “They give you energy to accomplish your goals.” INDULGE A LITTLE .

Much of the worry we feel comes not from the at ual fats of a situation, but from the narrative we choose to tell ourselves about it. Moreover, ruminating on one plot point keeps us in t ress mode, with an elevated cortisol level. So cut yourself off by getting up and doing something physical. “Wash the dishes. Go for a t roll,” says Morin. “It changes the channel in your brain.” INTERRUPT YOUR OWN STORY.

In a 2010 tudy, Seery found that the emotionally healthiet subjet s had experienced significant adversities, such as divorce, the loss of a loved one, or a grave illness. “Emerging on the other side toughens you,” says Seery. “You develop an automatic tendency to think, I can do this.” When you face something hard, try keeping a journal, suggets Beth Kurland, Ph.D., a clinical psychologit and author of Dancing on the Tightrope: Transcending the Habits of Your Mind and Awakening to Your Fullet Life (Wellbridge, 2018). Which skills and trengths got you through? Who supported you? Note what success feels like, too. “Looking back will help you face the next t ressor,” Kurland says. “You’ll learn to see yourself as a coper.” REVEL IN RESILIENCE.

DR. SOENGAS

DR. PATTON

DR. WEERARATNA

THESE WOMEN WANT TO SAVE YOUR LIFE. BY SAVING YOUR SKIN. Melanoma is one of the most common forms of cancer in the United States. Most cases are related to sun UV-induced damage to the skin. And nearly 9,500 people in the U.S. are expected to die of melanoma in 2018. But these five scientists are working to change all that. MRA, the largest non-profit funder of melanoma research, has granted these women a Team Science Award for Women in Scientific Research to advance melanoma detection and treatment. The three-year research project is powered by the brilliance of five female scientists and funded by L’Oréal Paris.

DR. SOSA

Since 2013, L’Oréal Paris has committed a total of $1.5 million to MRA research. With your help we will defeat melanoma. Learn more about melanoma prevention and support life-saving research by visiting itsthatworthit.org. And make every day an SPF day — rain or shine. DR. SCHUCHTER

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Ask Martha

THE SECRETS TO GREAT GRAVY No turkey dinner is complete without this rich, savory sauce. But getting it just right can be tricky. Try our basic recipe at marthastewart.com/ gravy101, and here’s how to troubleshoot the most common conundrums. PROBLEM: NO DRIPPINGS The liquid and juicy bits from the roasting pan form gravy’s flavor base. If you’re grilling or frying the bird this year, make them with a simple work-around: Roast chicken wings, and deglaze the pan with stock. (For a video of the process, visit marthastewart.com/ nodrippingsgravy.) PROBLEM: IT’S BLAND If your gravy lacks depth, add a scoop of store-bought demiglace (we like D’Artagnan’s duck-and-veal version) for meaty richness, or a splash of soy sauce for an umami infusion. DAVID LOF TUS

PROBLEM: IT’S LUMPY If bumps appear no matter how well you whisk, it’s probably because you’ve added flour directly to hot stock; starch granules swell unevenly in boiling liquid. To save it, pour the sauce through a fine sieve. And next time, start by mixing 2 cups roomtemperature stock with 1 tablespoon instant flour, such as Wondra (it’s precooked and dried so it will dissolve easily). Then stir that mixture into the boiling stock.

NOVEMBER 2018

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GOOD LIVING | PET TRAVEL |

—Kevin Couch, Winston-Salem, N.C.

Cooler weather calls for turning on the heat, which leads to dry air. This appliance helps promote hydrated skin and healthy sinuses— unless it’s spewing germs into your home. Here’s how to clean it. 1. REMOVE BUILDUP Scale, or mineral film, forms on appliances in areas with hard water. Melissa Maker, author of Clean My Space (Avery, 2017), suggests eliminating it with a solution of equal parts water and white vinegar: “Add it to the water tank up to the maximum fill line and let sit for 10 minutes. Then scrub and rinse.” 2. FIGHT FUNGI The water tank is also a magnet for mold and mildew; if you notice either in yours, Maker says, clean it with a bleach-free anti-mold spray, such as Concrobium ($13, amazon .com). To limit regrowth, put an antimicrobial cleaning ball, like Protec ($10 for 2, walmart.com), in the tank, and replace it every 30 days or so. 3. CHECK THE FILTER Many models use a disposable kind to wick moisture or absorb minerals. “Replace it when it gets hard and crusty, it starts to give off an odor, or moisture output decreases,” says Sarah Drake, seasonal humidifiers brand manager for Honeywell Humidifers.

Fly Like a Beagle If you’re traveling by air with your dog or cat for the first time this Thanksgiving, bone up on what’s required by the USDA’s Animal and Plant Health Inspection Service (APHIS), the TSA, and your airline. “The rules vary greatly by destination, so consult your vet early on,” says Shanna Siegel, director of live-animal exports at APHIS. “A vetissued health certificate and a rabies vaccine are the bare minimum.” (For details sorted by destination, visit www.aphis .usda.gov/aphis/pet-travel.) Pets under 20 pounds can often ride in a carrier in-cabin. (Only service animals and, on some airlines, emotional-support pets with proper documentation may fly in the cabin outside one.) If yours qualifies, be sure to pack an empty container to fill with water, plus disposable training pads in case of an accident. Larger animals fly in secured kennels in a temperature- and pressure-controlled cargo area; contact the airline to arrange drop-off and pickup at designated areas, and for packing instructions. Either mode of travel can be stressful, says Jeni Redmond of the International Pet and Animal Transportation Association, so it’s best to prep Fido or Fluffy with kennel training.

Is it okay to use nail polish that’s separated? —Sue-Ellen Steiner, Grand Rapids, Mich.

In mot cases, yes. Stephanie Bruno of Essie’s produtdevelopment team explains that polish separates because the colorants—pigmented particles supended in the formula—vary in weight. Heavier ones tend to settle at the bottom over time, but rolling the bottle between your hands will remix them sufficiently for use. (If the polish doesn’t reblend or appears crumbly, toss it.) Bruno adds that since exposure to light and heat gradually degrades both color and texture, toring polish in the fridge is your bet bet for making it lat indefinitely.

LET US HELP YOU! E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281. Please include your full name, address, and daytime phone number. Letters and messages become the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown in connection with our publication of your questions.

NOVEMBER 2018

YASU + JUNKO (NAIL POLISH); FELIPE BUCCIANTI/GET T Y IMAGES (DOG)

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Salmon with Asian Walnut Slaw

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Chili Lime Chicken with Walnuts

Pappardelle with Walnut Pesto

Prosciutto Wrapped Pork with Walnuts

Everyday FOOD

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

COOK, NOURISH, ENJOY

| PERFECTING |

Hit the Spot Creamy and warm, a bowlful of chicken and dumplings is like a cashmere wrap on a cold night. The beauty of our approach is its simplicity: Make an herbaceous broth that cooks the chicken in 20 minutes, add vegetables, and blanket it all in pillow-soft dumplings. TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

PHOTOGRAPHS BY JUSTIN WALKER

Parsley-speckled dumplings sit shoulder-toshoulder, sealing in— and soaking up—the flavorful liquid beneath.

MARTHA STEWART LIVING

EVERYDAY FOOD Bone-in, skin-on chicken thighs • Unsalted butter • Yellow onion • Carrots

•

Grocery List

Celery White potatoes • Dried thyme • Unbleached allpurpose flour

Frozen peas Flat-leaf parsley • Baking powder • Whole milk • Lemon

•

SMART SUBS

2 1

Make Broth & Cook Chicken

Combine 2 pounds chicken thighs (4 to 5), 2 teap oons kosher salt, and 4 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked, about 20 minutes. Transfer chicken to a plate; let cool 10 minutes. Discard skin and bones; shred meat into bite-size pieces (you should have 3 cups). Strain broth (you should have 4 cups; if not, add more water).

Do the Roux

Melt 4 tablep oons butter in a large pot over medium-high heat. Add 1 diced onion; 3 diced carrots; 1 diced celery t alk; 8 ounces potatoes, peeled and cut into a ½-inch dice; and 1¼ teap oons thyme. Cook, tirring, until onion is translucent, 3 to 4 minutes. Sprinkle with ¼ cup flour; cook 30 seconds. Gradually tir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes. Stir in chicken, 1 cup partially defroted frozen peas, and 3 tablep oons chopped parsley. Season with salt and freshly ground black pepper.

Dollop, Simmer, Serve

Meanwhile, whisk together 1⅔ cups flour, 1½ teap oons salt, ¾ teapoon pepper, 2 teapoons baking powder, and 3 tablepoons chopped parsley. Cut in 4 tablep oons cold butter. Stir in ¾ cup milk until dough holds together. Drop 8 heaping poonfuls of dough on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve with more chopped parsley and lemon wedges.

Our recipe works with precooked, shredded rotisserie or roast chicken, too: Start with step 2, enlisting premade or store-bought broth (such as Swanson Natural Goodness 33% Less Sodium), and swap the raw chicken for an equal amount of cooked. For a seasonal shortcut, lean on Thanksgiving leftovers— stock and roasted turkey are made for this homey dish.

Two More Takes Make this classic earthy with mushrooms, or turn up the heat.

In step 2, before adding the vegetables to the pot, sauté 10 ounces button or cremini mushrooms, quartered (3 cups), over medium-high heat until beginning to brown, about 5 minutes. Use dried marjoram instead of thyme, and fresh dill instead of parsley. In step 3, use dill again in place of parsley.

NOVEMBER 2018

2. Green-Chile Chicken and Dumplings In step 2, before adding the other vegetables to the pot, sauté 2 cups chopped poblano chiles (from 2 large) over medium-high heat for 5 minutes. Reduce thyme to ½ teaspoon, and add 1¼ teaspoons chili powder with it. Swap out the peas for frozen corn, and the parsley for cilantro. In step 3, replace ⅓ cup of the flour with finely ground cornmeal, and again use cilantro instead of parsley.

ILLUSTR ATION BY BROWN BIRD DESIGN

1. Mushroom-and-Dill Chicken and Dumplings

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EVERYDAY FOO

| WHAT’S FOR DINNER? |

Double Happiness When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Garlic-ginger broth and cilantro dial up our no-wrap wonton soup; oyster sauce and cashews deliver sautéed shrimp on the fly. And the lemon-and-sesameoil sauce on this chicken stir-fry brings the freshness.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

TEXT BY CLAIRE SULLIVAN RECIPES BY LINDSAY STRAND

NOVEMBER 2018

Lemon Chicken With Green Beans

Spicy Cashew Shrimp

Broken Wonton Soup

Vegetarian Chow Mein

Lemon Chicken With Green Beans

Spicy Cashew Shrimp

1¼ pounds boneless, skinless chicken breast, cut into small pieces

1½ pounds medium shrimp, peeled and deveined

⅓ cup cornstarch 1½ cups low-sodium chicken broth

Kosher salt and freshly ground pepper 1 tablespoon cornstarch 2 tablespoons oyster sauce, such as Lee Kum Kee

2 teaspoons grated lemon zest, plus 3 tablespoons fresh juice

2 tablespoons safflower oil

1 tablespoon sugar

4 celery stalks, cut on a sharp bias ¼ inch thick (2½ cups), plus celery leaves for serving

1 tablespoon sesame oil 1 tablespoon minced ginger (from a 1-inch piece)

½ cup safflower oil 12 ounces green beans, trimmed and halved on the bias Steamed white rice, for serving

1. Pat chicken dry with paper towels; toss with 1 teaspoon salt, ½ teaspoon pepper, and cornstarch. Combine broth, lemon zest and juice, sugar, sesame oil, ginger, and 1 teaspoon salt; stir until sugar dissolves. In a large skillet (preferably cast-iron) over medium-high, heat ¼ cup safflower oil until shimmering. Add beans and cook, stirring occasionally, until they blister in places, 3 minutes. Transfer to paper towels with a slotted spoon; sprinkle with salt. 2. Add ¼ cup safflower oil to skillet; heat 1 minute. Add chicken; cook, stirring once, 4 minutes. Transfer to paper towels; discard oil. Add broth mixture. Simmer, scraping up browned bits with a spatula, 1 minute. Return chicken and beans to skillet. Simmer until sauce thickens and coats chicken, 2 to 3 minutes. Serve over rice. ACTIVE TIME:

35 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4

Broken Wonton Soup

1 teaspoon finely grated garlic (from 2 cloves) 1 tablespoon finely grated ginger (from a 2-inch piece) Pinch of red-pepper flakes, plus more for serving

½ cup roasted cashews Steamed white rice, for serving

1. Pat shrimp dry with paper towels; toss with ½ teaspoon salt and ¼ teaspoon pepper. In a small bowl, whisk together cornstarch, oyster sauce, and ¾ cup water. 2. Heat a large skillet (preferably cast-iron) over high. Swirl in oil, then add shrimp in a single layer; cook, undisturbed, 1 minute. Continue to cook, stirring occasionally, until almost cooked through, 1 to 2 minutes more. Add celery, garlic, ginger, and redpepper flakes; cook, still stirring, 1 minute. Add cornstarch mixture; stir until sauce thickens and coats shrimp and vegetables, about 1 minute more. Stir in cashews; serve over rice, topped with celery leaves and more red-pepper flakes. ACTIVE/TOTAL TIME:

20 MIN. | SERVES: 4

Vegetarian Chow Mein

1 teaspoon safflower oil

6 ounces dry chow-mein noodles, such as Wel•Pac

1 tablespoon thinly sliced garlic (from 2 cloves)

¼ cup safflower oil, plus more if needed

1 heaping tablespoon ginger matchsticks (thinly sliced from a 1-inch piece) 4 cups low-sodium chicken broth 2 tablespoons finely chopped cilantro leaves, stems reserved 2 tablespoons reduced-sodium soy sauce 12 ounces uncooked breakfast sausage, casings removed 12 ounces baby bok choy (2 medium or 3 small), roughly chopped 12 wonton wrappers, quartered diagonally Chili-garlic sauce, such as Huy Fong, for serving (optional)

1. Heat oil in a medium saucepan over medium-high; add garlic and ginger and cook until fragrant, 30 seconds. Add broth, 2 cups water, cilantro stems, and 1 tablespoon soy sauce. Bring to a boil, then reduce heat to low and simmer, partially covered, 20 minutes. Remove and discard cilantro. Meanwhile, in a medium bowl, combine sausage, remaining 1 tablespoon soy sauce, and cilantro leaves. Roll mixture into 1-inch meatballs. 2. Return broth mixture to a simmer; stir in bok choy, then remove from heat. Gently add meatballs. Cover; let stand until meatballs are puffed and cooked through, 5 to 6 minutes. Drop wonton wrappers into soup, one at a time, stirring occasionally to prevent sticking. Divide soup among 4 bowls; serve with chili-garlic sauce. ACTIVE TIME:

35 MIN. | TOTAL TIME: 55 MIN. | SERVES: 4

1 tablespoon finely grated ginger (from a 2-inch piece) 1 bunch scallions (5 ounces), white parts cut into 1-inch pieces ( ½ cup), greens thinly sliced 8 ounces broccoli, cut into florets (2 cups), stems peeled and sliced 6 ounces carrots, peeled and sliced on the bias (1 cup)

¼ cup black-bean sauce, such as Lee Kum Kee 1 tablespoon cornstarch, dissolved in 1 cup water 1 tablespoon rice-wine vinegar 1 can (15 ounces) baby corn, drained

1. Add noodles to a large pot of boiling water; cook 3 minutes. Drain; rinse under cold water until cool. Drain well. Spread on paper towels; let stand 10 minutes. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add noodles in an even layer; cook until browned on bottom, 5 minutes. Flip; cook 4 minutes, adding 1 tablespoon oil if needed. Slide onto a paper towel–lined plate. 2. Add 2 tablespoons oil to skillet, then ginger and scallion whites; cook 30 seconds. Add broccoli and carrots; cook, stirring, until crisp-tender, about 3 minutes. Add ½ cup water; cover and cook 3 minutes. Uncover; add bean sauce and cornstarch mixture. Simmer until sauce thickens, 1 to 2 minutes. Stir in vinegar and corn; heat through. Serve over noodles, topped with scallion greens. ACTIVE TIME:

40 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4

Kosher salt and freshly ground pepper

make your holiday

BRIGHT

The Home Depot has Martha’s trees and greenery to spruce up your home for the season.

SHOP THE FULL ASSORTMENT IN-STORE AND AT HOMDEPOT.COM

EVERYDAY FOOD | HEALTHY APPETITE |

Look for baseball-size bulbs with smooth, waxy skin—white and purple ones taste the same. You can keep kohlrabi in the fridge for up to two weeks, and don’t discount the greens: They’re delicious when braised like collards or kale.

Round It Out Though it looks like a root vegetable, kohlrabi is actually cabbage’s leggy cousin. It has the texture of a turnip and flavor reminiscent of a mild radish, and one cup provides a full day’s worth of vitamin C and ive grams of iber. Crisp when chilled and raw, or tender when warm and roasted, it’s the star in these sides. TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

A Savory Side

Roasted Kohlrabi With Buttered Hazelnuts

A Minty-Fresh Salad

Kohlrabi, Apple, and Mint Slaw A serving of this will give you about 20 percent of your daily fiber. Use a mandoline for speedy slicing. Soak 3½ cups peeled and julienned kohlrabi (from 2 pounds) in a bowl of ice water until crisp, 10 minutes. Drain well. Whisk together juice and finely grated zest of 1 lime, 1 tablespoon thinly sliced Fresno chile, and 2 tablespoons extra-virgin olive oil. Season with kosher salt. Toss with kohlrabi; 1½ cups julienned sweet, crisp apple, such as Fuji; and ¼ cup each fresh mint and cilantro leaves, roughly chopped. Season with more salt, if desired; serve. ACTIVE/TOTAL TIME:

NOVEMBER 2018

25 MIN. | SERVES: 4

Preheat oven to 450°. On a rimmed baking sheet, toss 2 pounds kohlrabi, peeled, quartered, and cut into 1-inch pieces (5 cups), with 1 tablespoon extra-virgin olive oil. Season with kosher salt and freshly ground pepper. Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more. Meanwhile, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add ¼ cup chopped blanched hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add 1 packed teaspoon chopped fresh thyme leaves; cook until fragrant, 1 to 2 minutes. Stir in 2 tablespoons each apple-cider vinegar and pure maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve. ACTIVE TIME:

20 MIN. | TOTAL TIME: 40

MIN. | SERVES: 4

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

The vegetable is a great standin for potatoes, but has a third of the calories.

| SIP & REPEAT |

WINE TO DINE To celebrate a holiday meal (or just try something new), uncork a bottle that’s just as special as the people around your table. With nuanced lavor and richness, these picks are cool alternatives to common pours. Their versatility also lets you break the rules—savor a rosè with roasted turkey, or enjoy a spritzy white from apps to dessert. Here’s how to unearth one that’s different and very delicious.

If You Like: Sauvignon Blanc

If You Like: Chardonnay

If You Like: Cabernet Sauvignon

If You Like: Pinot Noir

If You Like: Champagne

If You Like: Rosé

Go For: Txakoli Bright and dry, this light Spanish white is slightly effervescent and low in alcohol. Try: Rekalde 2016, Spain; $19.

Go For: Chenin Blanc This French grape has Chardonnay’s creaminess and notes of honey and oak, but with more acidity and minerality. Try: Le Clos de la Meslerie 2013, France; $30.

Go For: Aglianico It’s a bold Italian red that has tannins and deep cherry notes, with a hint of spice. Try: Terredora Di Paolo Aglianico Campania IGT 2015, Italy; $16.

Go For: Gamay An easy sipper, it holds onto the earthy tones of Pinot, but in a fresher form. Try: Domaine Pierre Savoye Morgon Côte du Py Vieilles Vignes 2016, France; $27.

Go For: Crémant de Bourgogne Dry enough to sip from starters to sweets, this sparkler is made in the style of Champagne but comes with a friendlier price tag. Try: NV Domaine Paul Chollet Brut Oeil de Perdrix, France; $40.

Go For: A heartier one, such as Bandol Peppery and robust, with a touch of fruitiness, this complex version drinks more like a red than a white. Serve it lightly chilled. Try: Domaine La Bastide Blanche Bandol 2017, France; $23.

NOVEMBER 2018

All wines available at astorwines.com or shopwinedirect.com.

PROP ST YLING BY MEGAN HEDGPETH

TEXT BY CLAIRE SULLIVAN

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Recipes at ReynoldsKitchens.com/holidays

EVERYDAY

In a saucepan, combine 24 ounces fresh or frozen cranberries (6 cups), 1¼ cups sugar, 4 wide trips orange zet, 1 cup fresh orange juice, ¼ cup water, ½ teapoon ground cinnamon, and ¼ teapoon kosher salt. Bring to a boil, then reduce heat to medium and simmer, tirring occasionally, until cranberries burt and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week. 10 MIN. | TOTAL TIME: 25 MIN., PLUS COOLING | MAKES: 4 CUPS

ACTIVE TIME:

Now Try . . . | START WITH |

Loving Spoonfuls Cranberry sauce, the jewel of the Thanksgiving table, can keep sparkling ater the holiday (and not just in turkey sandwiches). Try our recipe for your big-day spread, then stir it into a next-day breakfast, a brilliant cocktail, a luffy cheesecake, and more. TEXT BY CLAIRE SULLIVAN RECIPES BY GREG LOFTS

NOVEMBER 2018

ADDING IT TO YOUR BREAKFAST For a refreshing—and eye-opening—wakeup call (shown), top warm oatmeal with a pool of creamy, cool yogurt (any plain kind works) and a few teaspoons of sauce.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY MEGAN HEDGPETH

Martha’s Classic Cranberry Sauce

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EVERYDAY FOOD

Also Try . . .

MIXING IT INTO A DRINK

Cranberry Manhattan (below, left)

Fill a cocktail shaker with ice. Add 2 ounces rye whiskey, 2 tablespoons cranberry sauce, 1 ounce sweet vermouth, and a few dashes of Angostura bitters. Cover; shake vigorously for 15 seconds. Strain into a glass with ice and serve.

Cranberry Paloma Run a grapefruit wedge around the rim of a highball glass; dip rim in margarita salt. Fill glass with ice. Add 2 ounces tequila or mezcal and 2 tablespoons cranberry sauce, then top with 2 ounces grapefruit soda (such as San Pellegrino Pompelmo). Stir once, garnish with grapefruit wedge, and serve.

Four More Bright Ideas

1 | STIR IT INTO A DIP Mix together equal parts country-style Dijon mustard and cranberry sauce for prize-worthy pretzel dunking. Save any leftovers for a turkeycheddar sandwich, or serve in place of plain mustard with a spread of charcuterie and sausages.

NOVEMBER 2018

2 | SWIRL IN FLAVOR To elevate a cheesecake, use cranberry sauce to make an artful design: Dollop it over the filling a spoonful at a time, then use a toothpick to create festive strokes of flavor. (For the full recipe, visit marthastewart .com/cranberry cheesecake.)

3 | GO WITH A GLAZE

4 | SLATHER IT ON

For this American translation of duck à l’orange, simmer the sauce with shallots and sherry vinegar, and pour the mixture onto chicken legs before roasting. Serve over mashed potatoes. (For the full recipe, visit martha stewart.com/chicken alacranberry.)

Blend together equal amounts of softened unsalted butter and cranberry sauce, then spread the combo on warm waffles (or pancakes, or biscuits) in lieu of maple syrup.

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November “The front door continues to appeal to our sense of arrival. Call it the ceremony of coming home.” —Akiko Busch, Geography of Home: Writings on Where We Live

PHOTOGRAPH BY PAOLA + MURRAY

MARTHA STEWART LIVING

GOOD AS

gold An arrangement of dried flowers and a vintage screen covered in peacocks, ducks, and other fowl provide the backdrop for Sarah Storms’s roasted turkey. The screen and Italian gilt dresser are both flea-market finds; Storms’s pewter gravy server is from Match. THE DETAILS: ANK Ceramics One of a Kind vessel (made to order, similar to shown), ank ceramics.com. For recipes, see page 127.

FOR A YOUNG COUPLE WHO MADE THE LEAP FROM NEW YORK CITY TO COASTAL NEW ENGLAND, LIFE IS MUCH QUIETER THAN BEFORE, BUT ALSO FAR RICHER. THEIR FIRST TIME HOSTING THANKSGIVING IS A GLOWING EXAMPLE. IT’S A CHANCE TO WELCOME CLOSE FRIENDS, PREPARE A FEAST INSPIRED BY LOCAL FARE, AND ESTABLISH HOLIDAY RITUALS OF THEIR VERY OWN, STARTING WITH A BLAZING FIRE AND BLANKETS ON THE BEACH. PHOTOGRAPHS BY PAOLA + MURRAY TEXT BY CATHERINE HONG

THE

MA INE event

Sarah Storms and Greg Greenwald experienced a real rite of passage this year: picking a freezerful of blueberries while batting away ferocious mosquitoes in Augut, then putting the hard-won fruit to delicious use on their Thanksgiving table three months later. The sweet possibilities of smalltown life were exatly what purred Storms, an interiors stylist and writer; and Greenwald, a construction manager, to pull up stakes from Brooklyn in 2016 and move to this former flower farm on eight forested acres, 20 miles south of Portland. “We love the outdoors and the quiet, and we both grew up worshipping the woods and the ocean,” says Greenwald. An avid outdoorsman, he often hunts for a few hours before heading to work; Storms tends to her garden or explores local flea markets when she isn’t focusing on SGBMade, S NEWLY MINTED MAINERS,

the digital brand consultancy she recently launched. This year’s Thanksgiving—a small gathering of dear friends and Storms’s younger siter, Meg—is a celebration of their new surroundings. “Buying this house felt like the firt really adult thing we’ve ever done,” says Storms, whose 2015 wedding was featured in Martha Stewart Weddings. “It gave us the courage to tart our own traditions.” Once guets arrive, everyone pitches in with the meal. Alex Boutin, a Portland native who now lives in New York City, pours drinks. Kerry Hanney, a local baker known for her naturally leavened breads, preps sourdough tuffing, while Storms dishes out a wild-blueberry-and-cranberry chutney. And Meg

helps make a potato-and-raclette casserole, similar to the fondues Storms ate during childhood years pent in Luxembourg, where their dad worked for a time. Then the gang throw on coats and walk to a nearby beach for oyters grilled over an open fire, complete with warm blankets and ice-cold Mainebrewed OxBow Farmhouse pale ale. “It’s pretty easy to pull off—you don’t need much more than oyters and the grate from your grill,” Storms says. Back home, the feat continues. There’s jut one hitch to the day: Greenwald wanted to harvet a wild turkey for the meal, but came up short in the hunt. “I see big ones right in our woods all the time,” he marvels. “Next year, I’ll get one for sure.”

SET TO

cel eb ra te Opposite: Storms and Greenwald enjoy a moment together in her work studio, which doubles as an entertaining space. The walls are painted in a custom blend of Benjamin Moore colors she describes as “a dusty cornflower blue.” Below, from left: The couple’s 1852 house. Friends— and florists—Meghan Hunter (left) and Molly O’Rourke of the local One & Supp design studio stand in front of the barn, under a dried wreath that they designed for the day.

FRESH

starts Clockwise from top left: Greenwald lays down wood for a fire on the beach. Storms finishes setting the table. The couple’s dog, Watson, oversees the spread of flash-grilled oysters, which pop open after just minutes on the fire, revealing creamy, still-briny oysters that everyone devours straight from the shells. Storms and Greenwald welcome their friend Daniel Filson before changing and heading to the shore.

LET’S

coast “It sounds crazy, but we spend a lot of time at the beach in fall and winter,” says Greenwald. “The air is warmer and moister there, and we love having cookouts on the sand.”

BIRDS OF A

feather Clockwise from left: Stalks of wheat, figs, and wild rosehip berries garnish the turkey; Storms’s younger sister, Meg; Kerry Hanney, founder of Night Moves Bread + Pie, in Biddeford; friend and selfappointed wine server Alex Boutin.

AN AUTUMN

table Opposite: Storms chose a palette of brick red, scarlet, and rust to contrast with her blue walls. She put out her own glasses and vintage silverware and inaugurated new plates that she’d been eyeing for years. THE DETAILS: Ginori Oriente Italiano Vermiglio dinner plates, $95 each, scullyand scully.com. Hawkins New York Simple linen napkins, in Rust, $18 each, hawkins newyork.com. Fly-fishing feathers, from $4 each, feather-craft.com.

MENU Whole Roasted Turkey With MapleMustard Glaze & Pan Gravy Sourdough Dressing With Apples, Acorn Squash & Hazelnuts Wild Blueberry & Cranberry Chutney Twice-Baked Potato & Raclette Casserole Warm Spinach Salad With Shiitake Mushrooms & Red Onion Brown Sugar & Bacon–Glazed Brussels Sprouts Wild Maine Blueberry & Apple Pie Flourless Chocolate-Almond Cake Mulled Lillet Wine

100

SWEET

memories

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

For the meal’s finale, Storms offers a deepdish apple-and-wildblueberry pie and a flourless chocolatealmond cake, served with whipped crème fraîche and raspberries. “Greg’s a chocolate fanatic, so I always like to have a chocolate dessert for him,” she says.

101

Elizabeth Eakins raises sheep on her Kansas farm and weaves the wool on Öxabäck looms. “Natural fibers are inherently more beautiful,” she says.

102

LOOM PHOTOGRAPHS BY

VICTORIA PEARSON INTERIOR PHOTOGRAPHS BY

NGOC MINH NGO TEXT BY

ELENI N. GAGE

THAT BIND

A SOFT RUG THAT INVITES BARE FEET, A PILLOW AS PLEASING TO THE EYE AS THE TOUCH, A COVERLET TO DREAM UNDER. THE WOMEN WEAVERS BEHIND THESE ONE-OF-A-KIND WORKS SHARE A COMMON BELIEF: THAT EVERYDAY OBJECTS CAN ALSO BE THINGS OF BEAUTY.

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ELIZABETH EAKINS STUDIO South Norwalk, Connecticut “The principles of weaving are always the same—it’s a universal language,” says Eakins, the renowned designer who started selling her handwoven rugs in the late 1970s out of a cart in New York City. Today she works with mills in seven countries to make fabric and rugs from natural fibers. Her Connecticut space is the heart of her business, and where she handweaves her private reserve line of rugs (like this one), made from sheep fleece sheared on her farm in Kansas and then spun into yarns in Michigan. Ever curious, she still ventures to remote places around the globe to visit with fellow artisans, and turns to nature for creative fuel. “It’s a canvas that is always changing,” she says, adding that “I’m very specific about not following trends. I think things with value resurface. They were good from the beginning.” THE DETAILS: Handwoven rugs, from $30 per sq. ft., elizabetheakins.com.

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A LITTLE WEATHER

Sandy Mush, North Carolina A lifelong gardener, Jessica Green was living in New York City in her early 20s when she was asked to concoct natural plant dyes for a weaver—and ended up trying the craft. “When I sat down at a loom for the first time, it was one of those watershed moments,” she recalls. Today, Green lives outside of Asheville, North Carolina, where she raises sheep and makes textiles, from blankets to everyday cloths. The wool in this coverlet and pillows, for example, is hand-spun, “so there’s a

year’s worth of time put into them,” she explains. That investment, plus her reimagining of colonial American design motifs, gives her work its distinct appeal. “All handweavers want their cloth to carry the magic of good intention,” says Green. “The world moves so fast; weaving highlights the importance in things that are less efficient.” THE DETAILS: Pillows, from $300 each; and coverlets, from $700 each, alittleweather.com.

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STEPHANIE SEAL BROWN HANDWOVENS Louisville, Kentucky Interior designers custom-order Seal Brown’s graphic woven-linen tape to edge drapes or upholstery, pipe the arms of sofas, or punch up pillows. But for the artist herself, each roll tells a story, “and all of my storytelling comes down to color.” Her references are abstract yet specific, and deeply personal: the memory of candy wrappers that thrilled her as a kid, the

look of the different grasses around her studio in Kentucky, or the feel of what she calls “the movement of the city” in Manhattan, where she and her husband live part-time. She also fabricates pillows and hand towels in the same refined palette as her tapes. “Weaving is so simple,” she says. “It’s rhythmic and meditative, and provides space to think and create.”

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY LORNA AR AGON

THE DETAILS: To the trade only (to find a designer, visit asid.org); stephaniesealbrown.com.

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HART Great Barrington, Massachusetts It was a grand gesture that turned Jamie Israelow into a professional weaver. As a photo editor and photojournalist, she started making small tapestries on a lap loom at night “to satisfy an urge to work with my hands.” Soon she upgraded to a larger, portable model to create scarves, and then one birthday, her husband, furniture designer Asher Israelow, went all-out and bought her a floor loom. “This isn’t just a gift,” he told her. “Weaving is clearly something that you love and that you’re good at, and this is a vote for you to be doing something you love.” Jamie wove a few pillows, which quickly sold out at Asher’s next design show. Now she has six looms in a studio the couple built in a converted jacquard mill, where they occasionally collaborate. This screen is a joint effort: The panels showcase different fibers and are stretched into a frame he built. THE DETAILS: Pillows, from $325 each; and custom screen, $6,250, hart-made.com.

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A SLICE OF ADVICE

Most of these pies can be baked the day before (so the oven’s free come turkey time), but even if you opt not to, you can blind-bake the crust in advance.

POACHED-PEAR FRANGIPANE TART If you need a good reason to take the extra step of poaching pears in mulled wine for this topping, we have three: It infuses them with warm spices, promises firm but not crisp pieces (uncooked fruit releases moisture in the oven, leading to mushiness), and gives the slices a stunning ombré appearance. Frangipane is an ideal filling—the mix of ground almonds, butter, sugar, and egg has a delicate, crumbly texture and tastes like marzipan.

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For recipes, see page 132.

ALL EYES ON

PIE Whether you’re a novice or an expert baker, homemade pie always feels like an accomplishment—and making them can be just as fun as eating them. Start with our go-to pâte brisèe crust, then fill it with one of these flavorful twists on Thanksgiving tradition. Finish with a special touch, and enjoy it to the fullest! PHOTOGRAPHS BY JOHNNY MILLER TEXT BY MICHELLE SHIH RECIPES BY SHIRA BOCAR

THE DETAILS: Schumacher Coconut Grove fabric, in Spruce (to trade only), fschumacher.com.

CHOCOLATE CHESS PIE If members of your camp believe a dessert doesn't count unless it has chocolate in it, pull over here. This is a quintessential pantry recipe— mostly sugar, eggs, and butter—and the cocoa and espresso powders lend the iconic southern sweet a sublime spin. It’s a quick whiskand-pour filling, requiring just one bowl, so you can easily check it off your list. THE DETAILS: Schumacher Fox Hollow fabric, in Multi on Flannel (to trade only), fschumacher.com.

SWEET-POTATO CUSTARD PIE Pumpkin pie is the ur-dessert of Thanksgiving. This year, evolve it with this pillow-top confection. It features the same cinnamon and nutmeg, but the roasted sweet potatoes are denser and richer-tasting than canned pumpkin. Halved marshmallows, shingled in circles and toasted with a torch or under the broiler, make an arresting design with minimal effort: Just spritz kitchen shears with cooking spray and snip the puffs in half.

DATE-NUT PIE Two important steps distinguish this pecan pie. One is replacing some of the sugar in the filling with date purée for an intense caramel flavor. The other is blindbaking the crust thoroughly— which isn’t standard for pecan pies, but should be, per our editors. (The common belief that the bottom will bake properly even when filled is a recipe for a wimpy crust.) Blind-baking ensures a flaky, golden shell that cradles the gooey nuttiness within. A SLICE OF ADVICE

When making cutard, cream, and sugar pies (like this one), beware of overbaking. The filling should be jut set, with a slight tremble when you move it, since it will continue to firm up as it cools.

For more on the technique, see page 114.

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DOUBLE-COCONUT CREAM PIE Loaded with sweetened shredded coconut and coconut milk, our recipe is unabashedly indulgent. It’s also a make-ahead dream, since it needs to set for six hours in the fridge. Custard newbies can hone techniques like slowly adding the warm milk to the beaten egg yolks, so they temper rather than scramble, and whisking the filling as it cools, to ensure smoothness. The whipped-cream topping has just a touch of sugar, to balance the luscious base.

A SLICE OF ADVICE

To tranport a pie without a box, put it in a protetive larger pan, like a 10-inch pringform or cake pan.

112

DECORATIVE DOUBLE-CRUST APPLE PIES When you plan to add a top crust (hence the term double in the name), precooking the filling releases moisture to minimize shrinkage and creates an even surface for your artistry. Preparing the apples on the stove will also concentrate their flavor; just be careful not to simmer them so long that they start to lose their shape. For the how-tos on these scenestealing designs, turn the page.

THE DETAILS: Schumacher Ursula fabric, in Blush (to trade only), fschumacher.com.

BLIND-BAKING BASICS 1

3 2

This technique is used for pies with unbaked fillings, or fillings with a short baking time. Roll out the dough and fit it into a dish, then lightly prick the bottom with a fork to keep air bubbles from forming. Refrigerate for 30 minutes. Crumple a piece of parchment, open it back up, and line the dough with it (the crumpling helps it mold to the surface); fill with rice or beans (1). Bake at 375° until you see color around the edges, 20 to 30 minutes. (Some recipes call for less time, but we like a very golden crust.) Remove the rice or beans and paper; return the pie to the oven until the center browns, up to 15 minutes more (2).

7 8

Top Gear Baking is chemistry. Stock your lab with the best equipment. 1. WIRE RACK A pie needs to be totally cool before it’s sliced. This lets air circulate all around it. 2. PASTRY BRUSH Use a dry one to brush flour off rolled dough, or dip it in egg or cream wash to glaze the crust. 3. OVEN THERMOMETER Some ovens run hotter or cooler than the dial says. This guarantees accuracy. 4. WOODEN ROLLING PIN We like ones without handles to better distribute weight as you roll. 5. RIMMED BAKING SHEET Fact: Pies leak. Line one of these with foil, and set it on the rack below to catch drips. 6. ALUMINUM FOIL See drips. Also

good for covering rims if the crust browns before the filling is done. Other handy rolls: plastic wrap, for shaping and storing dough; and parchment, for blind-baking. 7. DRIED BEANS OR RICE To weigh down dough and keep it in place when blind-baking. 8. GLASS PIE DISH Glass conducts heat evenly, and you can peek underneath to see if the bottom has browned.

Dough Done Right

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For a flaky, crunchy crust, don’t overprocess the dough: It should be loose and crumbly but hold together when squeezed. Then: 1. Turn it out onto plastic wrap. 2. Use the edges of the wrap to gather it, bringing it in from the sides and pressing down. 3. Once you’ve formed a disk, wrap and roll it into a larger disk. This will prevent cracks when you roll it out after it chills.

Upper Crusts

These wildly impressive designs are worth the extra time. Follow our tutorials, and prepare to wow.

Custom Rims

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY TANYA GR AFF

For extra flair (and potential Instagram fame), live on the edge. Use molds to press out designs to loop around your crust (as on pies 1, 2, and 3), or stamp cutters to fashion leaves and flowers (4). One caveat: Though pâte brisée is our favorite pie dough, it’s too puffy for intricate patterns. For a finer consistency, make a separate batch, using the same ingredients but pulsed longer; for the recipe, go to martha stewart.com/decorativepatebrisee. THE DETAILS: Wilton 6-Cavity Silicone Pie Crust mold, $8, wilton.com. Yunko Cake Leaves Baking piecrust cutters, $9 for a set of 4, amazon.com.

Stencil Art

Tile Style

1. BRUSH TOP CRUST with egg white; stamp a 1-inch round vent in center. Refrigerate 30 minutes. Cut a 9-inch circle out of a large sheet of parchment; lay resulting hole over dough to keep edge of design crisp. Place 4 ice-pop sticks around vent at 90-degree angles, pressing gently to adhere. Working out from center, place more sticks, ½ inch apart, creating an arrow pattern.

1. STAMP OUT pieces of dough with a 2¼ -inch diamond-shaped cookie cutter, laying them on a piece of parchment. Place in freezer until tiles are very firm, about 15 minutes. Brush half of tiles with an egg-white wash, and other half with an eggyolk wash. Sprinkle egg-white tiles with sanding sugar.

2. USE A SMALL SIEVE to sprinkle

alternating washes. Lay tiles flush with one another; they’ll shrink in the oven.

on cinnamon sugar. 3. BRUSH EXCESS SUGAR off sticks;

carefully remove them, then parchment. Center stenciled dough over filling; crimp edges. Refrigerate 30 minutes, then bake. For recipes, see page 136.

2. ARRANGE FROM CENTER,

3. USE KITCHEN SHEARS to trim overhang and use trimmed pieces to fill in any gaps. Firm them up in the fridge for 30 minutes, then bake.

FAQS FOR OUR FOOD EDITORS Q: HOW BIG SHOULD THE BUTTER PIECES IN MY DOUGH BE?

For a tender, flaky crut with enticing bubbles and bumps, you want the larget pieces to be about the size of small peas, and the ret to be smaller and more thoroughly mixed in. Q. HOW MUCH FLOUR DO I PUT DOWN WHEN ROLLING OUT MY DOUGH?

Start with a generous duting, about 1½ tablepoons. Rotate the disk of dough a little each time you roll to make sure it’s not ticking, and flip it over every 10 to 15 passes. Whenever you tart to feel it ticking, add more flour to your surface, and don’t worry: It won’t work its way into the dough, because you’re not kneading it. And you can (and should!) brush off any excess before you bake. Q. HOW DO I PREVENT THE DOUGH FROM SLUMPING DOWN THE SIDES OF MY PAN WHEN BLIND-BAKING?

Four words: Work cold, bake hot. Make sure that you chill the dough well so it holds its shape, and that your oven is fully preheated before you slide your pie in.

115

STEP AND REPEAT ABOVE: To create a welcoming space that connects the guesthouse (shown here) with the primary residence, designer Eric Brandon Gomez designed

eight-foot-wide stairs broad enough for two people to stroll up and down side by side. He then added architectural plants, like aloes and sages, which can withstand drought and salt accumulation. BELOW: Agave ‘Blue Flame’, a multitrunked Pachypodium, and columnar Euphorbia ingens standing tall to the right anchor a sea of silvery foliage: Westringia fruticosa ‘Smokey’, Senecio mandraliscae, and Santolina.

A STAR IS BORN LIVING ART Handpicked ponytail palms offer two-forone texture: sculptural trunks and free-form foliage. Large Malibu cobbles act as mulch.

BETWEEN TWO ICONIC HOMES IN MALIBU, CALIFORNIA—A CLIFF MAY RANCH AND A MIDCENTURY DOUG RUCKER DWELLING—A LANDSCAPE DESIGNER CREATES A GARDEN TO UNITE THE PROPERTY, PUTTING IT ALL ON CENTER STAGE. PHOTOGRAPHS BY CAITLIN ATKINSON | TEXT BY JOHANNA SILVER

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SETTING THE STAGE A floating ipe-wood bench, codesigned with furniture designer Brandon Hudson, and a custom concrete fire pit by Ernsdorf Design offer a quiet nook for kicking back. Gomez added a dark-blue fence along the property’s border to plant hedging and make a layered enclosure. In front of it, Mexican weeping bamboo brims with bright green, giving the eye a place to rest, “much like a patch of lawn,” he explains. The wall and plantings block out the structures next door but preserve the view of the tall neighboring eucalyptus and palm trees, extending the picturesque scene beyond the property line.

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DAM BERNHARD WASN’T TAKING NO FOR AN ANSWER.

After admiring landscape designer Eric Brandon Gomez’s breathtaking work at the Malibu Racquet Club, Bernhard was certain Gomez was the guy for the job. He wanted a pecial garden to bring together the two unique homes he’d bought on a tretch of beach in Malibu, California—one that serves as his residence, and the other a guethouse. The only problem was that he couldn’t get Gomez to return his calls. For his part, Gomez was physically exhauted and mentally burned out. After 10 years of intense landscape work, he was considering turning the page on this chapter of his life. But Bernhard persited, and once Gomez set foot on the property, he signed on without hesitation. The challenges were indeed significant—a pronounced incline between the homes and a need for plants that could withtand droughts and salt from the nearby ocean—yet the opportunities felt endless. Aside from a few pine trees and a large ficus, which he kept to maintain some maturity in the garden, Gomez was given carte blanche to tart fresh. “That is incredibly rare in my world,” he says. Gomez set out to design a modern California garden that would be the keytone of the compound: “as much social as horticultural” in purpose, he explains. He devised a casual outdoor living room, full of bold plantings and roomy places to gather, and he made the land’s geography work to his advantage. “I like to create a sequence of experiences, and the more slope you have, the more opportunity there is to wander and get lot,” he says. “Slopes let you surprise someone with something unexpeted.” Bernhard joined Gomez on several trips to the San Diego area to handpick plants from individual growers, including ‘Medusa’ aloes from Kevin Coniff. (“I felt like we were buying his children,” recalls Bernhard.) When choosing pecimen plants, Gomez looks for “charater flaws,” like a twited tem or crooked trunk. It’s partly aethetic (“I like personality,” he says), and partly about endurance: “Those plants have survived some sort of imperfet growing condition. They had to twit and turn to get the sun,” he says. “They’re the tronget in the long run.” Paramount to the projet was ensuring amazing views from every angle of both homes. Before sinking a single plant into the ground, Gomez would walk through both homes and look out of every window to visualize the result. In the end, he succeeded: Now, Bernhard finds himself meandering from room to room jut to enjoy the views. And while you might think Gomez’s herculean efforts would have jut added to his exhaustion, they had the opposite effet. “I’ve never been more fired up to make beautiful gardens,” he says.

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ON LOCATION ABOVE: Gravel is as essential to the garden’s design as any of the plants. Gomez opted for Del Rio, a small, rounded pebble that feels good underfoot.

The light tones enliven the space and echo the roof of the main house, which was refreshed with white gravel. BELOW: A striking silver Agave americana is backed by purple-flowering Salvia clevelandii, burgundy Cordyline, and chartreuse Mexican weeping bamboo. Adding scrubby natives like salvia helps blur the lines between what was planted intentionally and “what nature could have brought in on its own,” says Gomez.

. . . AND SCENE LEFT: Sculptural plantings flanking concrete

steps, like the variegated ‘Creme Brulee’ agave in the foreground, encourage visitors to take it slow. BELOW: The view from the driveway offers a choice: Turn left and head to the front door, or go straight into the garden. Naturally, Gomez prefers the latter, so he made a vista that’s hard to resist. The bench and fire pit beckon, and a giant, branching Euphorbia canariensis stands to its left, directly in the line of vision. “I consider her to be the queen of the garden,” he says. At right, ‘Medusa’ aloe is underplanted with donkey-tail sedum, and columnar Euphorbia ingens rise above Acacia cognata ‘Cousin Itt’.

121

The home the Sheehans built features a screened porch and solar panels. Opposite, from left: Jessie rolls out her everything buttermilk biscuits. L.L. Bean blankets cover antique cannonball beds in older son Oliver’s room. Shaker pegs hold Jessie’s aprons and husband Matt’s gardening hats.

122

PHOTOGRAPHS BY ROLAND BELLO TEXT BY ELYSE MOODY

BAKER AND COOKBOOK AUTHOR JESSIE SHEEHAN’S HAPPY PLACE IS AT THE BUTCHERBLOCK ISLAND IN HER YOLK- YELLOW KITCHEN, ROLLING OUT DOUGH FOR HER SIGNATURE BISCUITS AND PIES. SHE INVITES US INTO HER CONNECTICUT GETAWAY, WHERE TRADITIONAL DETAILS COME ALIVE THANKS TO VIBRANT, SHAKER-INSPIRED COLORS AND MODERN AMENITIES THAT MAKE IT A WEEKEND RETREAT SHE AND HER FAMILY NEVER WANT TO LEAVE.

in Robert McCloskey’s classic children’s book One Morning in Maine guided Jessie and Matt Sheehan in their search for a Conneticut escape. The full-time Brooklynites wanted a rural-feeling pot where they could kick back with their two sons on weekends and holidays, and do more of the things they love: Jessie is a lawyer turned baker and author, mot recently of The Vintage Baker (Chronicle); Matt is an urban farmer and environmental educator. Their fantasy was McCloskey’s simple cottage, with the sort of midcentury kitchen kids dash through to grab a snack on their way to the next adventure. But they couldn’t find the house they wanted, where they wanted it. “The kinds of homes Matt and I love are very old, but in a town like Sharon, Conneticut, all the beautiful old homes are right on the road,” says Jessie. So, working with Rafe Churchill and Heide Hendricks, the husband-and-wife duo behind local design firm Hendricks Churchill, they decided to tart from scratch on a wide-open plot that had been part of a dairy farm. The Sheehans pent two years camping there in an Airtream on the weekends, deciding exatly where to build. Then they devised a plan for an updated, evolved version of a hitoric house. The result has all the same charm but is pacious, eco-smart, and close enough to town for a milk or sugar run. Jut like Jessie’s recipes, the place takes vintage ideas and runs with them. The trim and doors are painted in traditional Shaker colors, and the walls are covered in semipolished Venetian-tyle plater. Architetural salvage yards and antiques tores were their go-to sources for fixtures and lighting, with a Flos pendant light in the dining room as a rare exception. The result could pass for a 19th-century gem till you notice the generous proportions of the rooms and doorways, and all the sustainable features, from solar panels to a rainwater citern to a tandalone Frigidaire freezer, where, in true torybook fashion, Jessie tores surplus berries for the winter.

124

HE MEMORY OF A SLAMMING SCREEN DOOR

PHOTOGR APHS BY PETER ARDITO (PAINT COLORS); ART DIRECTION BY L AUR A LUTZ; ST YLING BY LORNA AR AGON

From far left: A Shaker stool by New York furniture maker Chris Harter cozies up to the kitchen’s working island. The Sheehans’ long, narrow dining-room table from nearby Hunt Country Furniture can seat up to 12. Jessie; her younger son, Jack, 13; and the family’s pit bull, Knibloe, hang out on the screened porch, where they eat and entertain deep into autumn (the table and benches are from Village Braider Antiques, in Plymouth, Massachusetts, where Matt’s parents live). The family room features a Paulette Tavormina photograph and green built-ins designed by Rafe Churchill; the drawers stash games and craft supplies. Opposite the hearth, an Audubon print hangs over a 19th-century French walnut dropleaf table, with chairs found at an estate sale.

House exterior and porch: Benjamin Moore Yellow Oxide

Boys’-room trim: Farrow & Ball Pitch Blue

Dining-room and kitchen trim, island, and cabinets: Farrow & Ball Babouche

Baseboards and hallway trim: Farrow & Ball Plummett

Family-room cabinets and trim: Farrow & Ball Folly Green

Bold Strokes The Sheehan home’s exterior and porch take a cue from the chrome yellow of Shaker workshops. It continues indoors on the woodwork, while the walls are ivory plaster. That neutral base gives the rooms a cohesive flow while playing up all the striking paint choices. Jessie especially loves the effect in the kitchen: “I really wanted a yellow kitchen. When I was a child, my mother’s best friend had one.” Blue is the home’s other dominant color: Upstairs, the boys’ rooms feature a saturated shade, and out front, the porch ceiling is painted a lighter one. “I fell for the primer color,” says Jessie, “so I asked, ‘Can we just keep it that way?’ I love how it mimics the sky.”

125

Cut the sugar calories in half and keep the whole cake.

NO CONVERSION

= 1 Cup Sugar

1 Cup Stevia In The Raw®

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw.® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw has the same sweetness as one cup of sugar and pairs well with bold flavors like in this Mocha Cake with Peanut Butter Frosting. Get this sweet recipe and more at InTheRaw.com

The Workbook | RECIPES FROM THIS ISSUE |

Recipe Index STARTERS, SALADS & SIDES Brown-Sugarand-BaconGlazed Brussels Sprouts 130 Grilled Oysters With Compound Brown Butter 127 Kohlrabi, Apple, and Mint Slaw 82 Martha’s Classic Cranberry Sauce 86 Roasted Kohlrabi With Buttered Hazelnuts 82 Sourdough Dressing With Apples, Acorn Squash, and Hazelnuts 128 Twice-Baked Potato-andRaclette Casserole 128

Whole Roasted Turkey With Maple-Mustard Glaze and Pan Gravy 127

seed beak, and a freeze-driedstrawberry wattle (a small torn piece) and to draw pupil on each palmier. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 1 HR.

40 MIN. | MAKES: 12

THE MAINE EVENT

BEVERAGES Citrus-Mint Tea 32 Cranberry Manhattan 88 Cranberry Paloma 88 Mulled Lillet Wine 131 Spicy Assam Tea 32 DESSERTS Chocolate Chess Pie 134 Date-Nut Pie 134 DoubleCoconut Cream Pie 134

Wild-Blueberryand-Cranberry Chutney 128

Poached-Pear Frangipane Tart 132

MAINS

Stencil DoubleCrust Apple Pie 136

Broken Wonton Soup recipe card

Sweet-Potato Custard Pie 134

Classic Chicken and Dumplings 78

Tile DoubleCrust Apple Pie 136

Egg Sandwiches “Turkey” Palmiers 127 for a Crowd 34 Green-Chile Chicken and Dumplings 78

Wild-MaineBlueberry-andApple Pie 130

Lemon Chicken With Green Beans recipe card

OTHER Test Kitchen’s Favorite Pâte Brisée 132 Whipped Crème Fraîche 131

they pop open, 3 to 5 minutes.) Carefully transfer to a platter with tongs (don’t let oyster liquor spill). When cool enough to handle, remove top shells. Spoon 1 teaspoon butter mixture into each; serve. ACTIVE TIME: 30 MIN.

PAGE 92

Flourless ChocolateAlmond Cake 131

Spicy Cashew Shrimp recipe card

PAGE 30

Vegetarian Chow Mein recipe card

Warm Spinach Salad With Shiitake Mushrooms and Red Onion 128

Mushroom-andDill Chicken and Dumplings 78

GOOD THINGS

“Turkey” Palmiers ½ cup sugar ½ teaspoon ground cinnamon 1 sheet frozen all-butter puff pastry, such as Dufour, thawed Melted semisweet chocolate, white-chocolate chips, candied sunflower seeds, and freeze-dried strawberries, for decorating 1. Preheat oven to 400°. In a small

bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface. Unfold pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture. Roll pastry out to a 12-by-18inch rectangle. Cut a 3-inch strip from short end. (If dough gets too soft, refrigerate 30 minutes.) 2. Fold long ends of larger rect-

angle to meet in center. (See illustrations, page 30.) Then fold in half so short ends meet. Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction. Fold top half over smaller piece of dough to cover. Gently roll over dough to seal. Freeze until firm but still pliable, 20 minutes. 3. Slice into twelve ½-inch-thick

pieces. Dip cut sides in remaining 2 tablespoons sugar mixture. Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely. 4. Dip a toothpick in melted choc-

olate to use as “glue” to adhere an upside-down white-chocolatechip eye, a candied-sunflower-

Grilled Oysters With Compound Brown Butter To ensure fresh oysters, buy them no more than one day ahead and store them on ice, uncovered, in the coldest part of the refrigerator. 1 stick unsalted butter 2 tablespoons minced red onion 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice

¼ cup lightly packed chopped flat-leaf parsley 2 tablespoons finely chopped fresh chives 24 oysters, preferably Maine, such as Johns River or North Haven, scrubbed 1. Melt butter in a small saucepan

| TOTAL TIME: 45 MIN.

MAKES: 24

Whole Roasted Turkey With Maple-Mustard Glaze and Pan Gravy For an extra-flavorful bird, season the cavities and skin with salt and pepper (see step 2) the day before roasting; refrigerate, uncovered. The next day, bring to room temperature and pat dry again before stuffing the cavities and rubbing the skin with butter. (Do not season again.) If you don’t want to make the stock, you can use store-bought low-sodium chicken broth instead and skip step 1. TURKEY

1 whole turkey (14 to 16 pounds), neck and giblets separated, room temperature, patted dry 1 medium onion, cut into 8 wedges 2 carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1 bay leaf Kosher salt and freshly ground pepper 1 orange, halved 1 head garlic, halved 8 sprigs thyme, plus 2 teaspoons fresh leaves

over medium heat; simmer, swirling occasionally, until it turns a nutty, golden brown and darkbrown bits form on bottom of pan, 8 to 10 minutes. Remove from heat; add onion and zest. Let cool slightly; stir in parsley, chives, and lemon juice. Keep warm until ready to serve, or transfer to an airtight container and refrigerate up to 5 days. Remelt over low heat or on grill before serving.

1. Turkey: In a saucepan, com-

2. Preheat grill for direct-heat cooking. Place oysters on grate in a single layer, curved-sides down. Cook, uncovered, just until shells open slightly, 5 to 7 minutes. (Or place on a rimmed baking sheet and put under the broiler until

bine turkey neck and giblets with half each of onion, carrots, and celery; bay leaf; and 6 cups water. Season with salt and pepper; bring to a boil, then reduce heat to low and simmer 1 hour. Strain through a mesh sieve into a bowl

5 tablespoons unsalted butter, room temperature 1 cup pure maple syrup

¼ cup Dijon mustard GRAVY

⅓ cup dry white wine, such as Sauvignon Blanc 3 tablespoons unbleached all-purpose flour

MARTHA STEWART LIVING

127

The Workbook (you should have at least 4 cups stock). If desired, pull meat from neck and chop giblets into bitesize pieces; reserve for gravy.

into a bowl. Stir in reserved neck meat and giblets, if desired. Carve turkey; serve with gravy.

dish. Top with buttered parchment; loosely cover with foil.

ACTIVE TIME: 50 MIN.

2. Meanwhile, preheat oven to

5 MIN. | SERVES: 10 TO 12

continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.

425˚. Combine 2 tablespoons salt and ¾ teaspoon pepper. Season both cavities of turkey with half of salt-pepper mixture. Stuff large cavity with half of orange, half of garlic, and thyme sprigs. Tie legs together with kitchen twine. Stuff neck cavity with remaining orange half. Rub butter evenly all over skin, then season with remaining salt-pepper mixture. Place remaining onion, carrot, celery, and garlic in a roasting pan in a single layer. Top with a roasting rack. Transfer turkey to rack. Pour 1 cup stock into pan. 3. Roast turkey 1 hour, adding

water or more stock to pan, ¼ cup at a time, if bottom becomes dry and begins to blacken. Meanwhile, boil maple syrup in a saucepan until reduced by half, about 10 minutes. Remove from heat; stir in mustard and thyme leaves. 4. Reduce oven temperature to

350˚; continue roasting turkey until a thermometer inserted into thickest part of thigh (near but not touching bone) registers 150˚, 30 to 35 minutes. Brush with maplesyrup mixture (if it has begun to solidify, rewarm over low heat first) and continue roasting, basting every 15 minutes with more maple-syrup mixture, until thermometer registers 165˚, 35 to 45 minutes more, depending on bird size. (Reserve any extra syrup mixture for gravy.) Transfer turkey to a carving board or platter; let stand at least 20 minutes. 5. Gravy: Meanwhile, remove

rack, onion, carrots, celery, and garlic from roasting pan; discard vegetables. Place pan across two burners; bring to a simmer over medium-high heat. Add wine; boil until mostly evaporated, about 1 minute. Add 2½ cups stock to pan; return to a boil. Whisk remaining ½ cup stock into flour. Slowly add flour mixture to pan, whisking constantly; continue boiling until thickened slightly, 2 to 3 minutes. Whisk in any remaining maple-syrup mixture. Season with salt and pepper. Strain gravy through a mesh sieve

128

NOVEMBER 2018

| TOTAL TIME: 4 HR.

Sourdough Dressing With Apples, Acorn Squash, and Hazelnuts 6 tablespoons unsalted butter, plus more for brushing 1¼ pounds rustic sourdough loaf, crusts removed, cut into ¾-inch cubes (about 8 cups)

⅔ cup blanched hazelnuts

3. Bake 20 minutes. Uncover and

ACTIVE TIME: 45 MIN.

| TOTAL TIME: 1 HR.

45 MIN. | SERVES: 10 TO 12

Wild-Blueberry-andCranberry Chutney Frozen wild Maine blueberries are sold in many grocery stores, but you can also use regular frozen or fresh.

1 large onion, coarsely chopped (2½ cups)

2 cups fresh or frozen cranberries (8 ounces)

3 celery stalks, cut crosswise into ¼-inch pieces (1½ cups)

2 cups frozen wild Maine blueberries (9 ounces), such as Wyman’s

1 pound acorn squash (from 1 medium), seeds removed, cut into ¾-inch pieces (3 cups) 2 large Granny Smith apples, cored, peeled, and cut into ¾-inch pieces (2½ cups) Kosher salt

⅓ cup dry white wine, such as Sauvignon Blanc

¾ cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving 1½ cups turkey stock or low-sodium chicken broth 3 large eggs, beaten 1. Preheat oven to 300˚. Butter a

2½- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl. 2. Increase oven temperature to 375˚. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared

½ cup sugar ½ teaspoon kosher salt 1 tablespoon minced fresh ginger (from a 1-inch piece) 2 teaspoons finely grated orange zest, plus ¼ cup fresh juice 1 teaspoon finely chopped fresh sage leaves

Combine all ingredients in a saucepan. Bring to a boil over high heat, then reduce heat to medium and boil until cranberries just begin to burst and mixture thickens slightly, 12 to 15 minutes. Remove from heat; let cool completely. Refrigerate in an airtight container until ready to serve, at least 1 hour and up to 5 days. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 2 HR.

30 MIN. | MAKES: 3 CUPS

Twice-Baked Potatoand-Raclette Casserole The potatoes can be made through step 1, covered, and refrigerated for up to three days; store the skins and flesh separately. Bring to room temperature an hour before baking, and increase the time by 10 minutes. 6 tablespoons unsalted butter, room temperature, plus more for dish 5 pounds Yukon Gold potatoes, scrubbed

⅓ cup sour cream 4 ounces cream cheese, room temperature 6 ounces raclette or fontina, grated (2½ cups)

½ cup whole milk, room temperature

Kosher salt and freshly ground pepper

⅓ cup extra-virgin olive oil 2 teaspoons minced garlic (from 2 cloves) 16 small whole fresh sage leaves, or 8 large leaves, coarsely chopped 2 tablespoons finely chopped fresh chives, for serving 1. Preheat oven to 375˚, with racks in upper and lower thirds. Butter a 2- to 2½-quart baking dish. Bake potatoes directly on upper rack until tender, 1 hour to 1 hour, 15 minutes. Remove and let cool slightly; when cool enough to handle, cut in half and scoop out flesh, reserving skins. Rice or mash potato flesh in a large bowl; add butter, sour cream, cream cheese, half of raclette, milk, 2 teaspoons salt, and ¼ teaspoon pepper and mix until smooth and creamy. Transfer to prepared dish; top with remaining raclette. 2. Slice potato skins into 1½-inch-

wide strips. Transfer to a rimmed baking sheet; toss with oil, garlic, sage, and ½ teaspoon salt. Spread in a single layer. Bake casserole on upper rack and skins on lower rack until cheese melts and skins become crisp and golden brown, 25 to 30 minutes. Sprinkle roasted skins over casserole; top with chives and serve. ACTIVE TIME: 35 MIN.

| TOTAL TIME: 2 HR.

40 MIN. | SERVES: 10 TO 12

Warm Spinach Salad With Shiitake Mushrooms and Red Onion ½ cup white balsamic vinegar 2 teaspoons sugar Kosher salt and freshly ground pepper 1 small red onion, thinly sliced into rounds (1 cup) 2 pounds spinach (from 3 large bunches), tough stems removed, thoroughly washed and drained

½ cup extra-virgin olive oil 1 pound shiitake mushrooms, stemmed and halved, or sliced if large

¼ cup sesame seeds, toasted 1. In a saucepan, bring vinegar, sugar, and 1 teaspoon salt to a simmer. Remove from heat; stir in

Roasted Vegetab l e wi classic s Mascarpone

es i r r e b n a r C d e r a g u S i e w n s o t p r r a a T c s i Min Crema di Ma and ™

Tiramisù Mascarpone Dip

rBST Free* | Gluten Free | Vegetarian Kosher | Award Winning *No significant difference has been found in milk from cows treated with artificial hormones.

hese tasty and easy entertaining ideas will add a touch of elegance to your holiday menu. Top roasted vegetables with Mascarpone to create a creamy sauce, create mini tarts illed with Crema di Mascarpone™, or try a simple Tiramisù Mascarpone dip with cookies. Find these recipes and more at belgioioso.com/recipes

Happy Holidays from

NEW! The Workbook

BIG VANILLA

onion. Let cool completely. If desired, refrigerate in an airtight container up to 1 week. Drain, reserving onion and ⅓ cup liquid.

LATTE

2. Place spinach in a large bowl. In a

large straight-sided skillet or shallow pot, heat ¼ cup oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until tender and golden brown in places, about 15 minutes. Add about onequarter of spinach and cook just until collapsed, about 1 minute. Immediately spoon mushroom mixture over spinach in bowl; add reserved pickled onion and pickling liquid, remaining ¼ cup oil, and sesame seeds. Toss to evenly coat. Season with salt and pepper; serve.

FLAVOR

ACTIVE TIME: 35 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 10 TO 12

Brown-Sugar-and-BaconGlazed Brussels Sprouts 3 pounds Brussels sprouts, trimmed 5 ounces bacon (about 5 slices), cut into ½ -inch pieces 1 tablespoon extra-virgin olive oil 2 tablespoons thinly sliced garlic (from 4 to 5 cloves) 1 tablespoon fresh thyme leaves 5 tablespoons unsalted butter 3 tablespoons packed dark-brown sugar

½ cup turkey stock or low-sodium chicken broth Kosher salt and freshly ground pepper 1. Using a paring knife, cut a slit straight

through center of each sprout and down through stem end (but do not cut in half). Cook bacon in a large pan over medium-high heat until browned and most of fat is rendered, about 7 minutes. Drain on paper towels; discard all but 1 tablespoon fat from pan.

BIG FOOD FOR

2. Return pan to medium-high heat. Add oil, then garlic and thyme; cook until fragrant, about 30 seconds. Add sprouts, butter, brown sugar, stock, 2 teaspoons salt, and ¼ teaspoon pepper. Bring to a boil, stirring to evenly coat sprouts. Reduce heat to medium-low, cover, and simmer, stirring a few times, until sprouts are tender when pierced with the tip of a knife, 18 to 20 minutes. Uncover and continue cooking until liquid is reduced to a glaze that evenly coats sprouts, 7 to 9 minutes. Remove from heat, stir in bacon, and serve.

BIG DAYS

ACTIVE TIME: 25 MIN. SERVES: 10 TO 12

130

NOVEMBER 2018

| TOTAL TIME: 1 HR. 5 MIN.

Wild-Maine-Blueberry-andApple Pie DOUGH

½ teaspoon active dry yeast (not rapid-rise) 1 tablespoon sugar

⅓ cup whole milk, heated until warm to the touch (about 110˚) 1 large egg, room temperature 2 tablespoons unsalted butter, melted, plus more for bowl 1½ cups unbleached all-purpose flour, plus more for dusting

¾ teaspoon kosher salt TOPPING

4 tablespoons unsalted butter, room temperature

⅓ ½ ½ ¼

cup sugar cup unbleached all-purpose flour teaspoon kosher salt teaspoon ground cinnamon

FILLING

3½ pounds Granny Smith apples (about 8), peeled, cored, and cut into ¾-inch wedges

½ cup sugar 5 tablespoons unbleached all-purpose flour

¾ teaspoon ground cinnamon 2 cups frozen wild Maine blueberries (9 ounces), such as Wyman’s, thawed and drained

½ teaspoon kosher salt 1 tablespoon fresh lemon juice Vanilla ice cream, for serving 1. Dough: In a bowl, sprinkle yeast and

sugar over milk. Let stand until foamy, about 5 minutes. Whisk in egg and butter until smooth. Stir in flour and salt. Transfer dough to a lightly floured work surface; knead until smooth and tacky but no longer sticky, about 3 minutes. Transfer to a bowl brushed with butter, turning to coat. Cover with a clean kitchen towel; let rise until doubled in volume, about 1½ hours; or refrigerate until doubled in volume, 18 to 48 hours. 2. Topping: Combine butter, sugar, flour, salt, and cinnamon in a bowl; massage together with your fingers until combined. Press into bottom of bowl; cover and refrigerate until firm, at least 1 hour and up to 3 days.

3. Filling: Preheat oven to 350˚. Toss

apples with sugar, 2 tablespoons flour, and cinnamon. Spread in a single layer on a rimmed baking sheet. Roast until almost tender, about 30 minutes. Stir in blueberries, salt, lemon juice, and

BIG DAYS remaining 3 tablespoons flour; roast until apples are tender, about 10 minutes more. Let cool 10 minutes. 4. Meanwhile, punch down dough.

On a lightly floured work surface, roll out to a 13-inch round. Transfer to a 9½-inch deep-dish pie dish. Fold overhang under itself until flush with edge of plate (do not crimp edges). Loosely cover with towel; let stand until puffy and doubled in volume, about 30 minutes. 5. Increase oven temperature to 400˚. Transfer filling to center of dough, gently spreading to sides of dish without compressing dough. Crumble topping into bite-size pieces and sprinkle evenly over filling. 6. Bake just until dough begins to brown,

about 15 minutes. Reduce oven temperature to 350˚; bake until filling bubbles around edges and crust and topping turn golden brown, 45 to 50 minutes more. (If crust or topping are browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 4 hours or, loosely covered, up to 1 day. Slice and serve with ice cream. ACTIVE TIME: 50 MIN.

| TOTAL TIME: 7 HR. 50 MIN.

SERVES: 10 TO 12

Flourless Chocolate-Almond Cake 1 stick unsalted butter, room temperature, plus more for pan

ARE RIPE

but not dry peaks form, about 1 minute more. Stir one-third of egg-white mixture into batter until no streaks remain. Gently fold in remaining egg-white mixture just to combine (do not overmix). Transfer to prepared pan; gently smooth top with an offset spatula.

WITH POTENTIAL

2. Bake until puffed slightly and set along edges but still slightly wobbly in center, 30 to 35 minutes. Transfer to a wire rack; let cool completely, about 2 hours. Remove sides of pan. Using a spatula, gently lift cake from pan; slide onto a cake plate. Lightly dust with confectioners’ sugar. Cut into wedges; serve with crème fraîche and raspberries. ACTIVE TIME: 25 MIN.

| TOTAL TIME: 3 HR.

SERVES: 10 TO 12

Whipped Crème Fraîche 1½ cups heavy whipping cream

½ teaspoon pure vanilla extract ¼ teaspoon kosher salt ¼ cup confectioners’ sugar 4 ounces crème fraîche, stirred until loose and smooth

Whisk cream with vanilla and salt until thickened and silky but not yet forming peaks. Add sugar and crème fraîche; whisk to soft peaks, 1 to 2 minutes more. Serve immediately, or cover and refrigerate in an airtight container up to 8 hours; stir before using. ACTIVE/TOTAL TIME: 5 MIN. | MAKES: ABOUT 4 CUPS

1 cup granulated sugar 6 large eggs, room temperature, separated 6 ounces bittersweet chocolate, melted and slightly cooled 2 teaspoons pure vanilla extract 1½ cups almond flour or finely ground raw whole almonds

¾ teaspoon kosher salt Confectioners’ sugar, for dusting Whipped Crème Fraîche (recipe follows) and fresh raspberries, for serving (optional) 1. Preheat oven to 350˚. Butter a 9-inch

2 bottles (each 750 ml) Lillet Blanc Peeled zest of 1 orange, plus 1 cup fresh juice (from 3 to 4 oranges) 1 lemon, thinly sliced into rounds

¼ cup sugar ½ teaspoon whole black peppercorns

BIG FOOD

3 cinnamon sticks, plus more for serving

FOR

6 cloves

BIG DAYS

12 cardamom pods, lightly cracked 6 ounces pear or apple brandy (optional)

In a pot, combine Lillet, orange zest and juice, lemon, sugar, and spices. Bring to a simmer over medium-high heat, then reduce heat to low, cover, and simmer 1 hour. Strain; discard solids. Ladle into mugs, garnish with cinnamon sticks, and stir ½ ounce brandy into each; serve. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR. 10 MIN.

SERVES: 10 TO 12

MARTHA STEWART LIVING

131

springform pan. In a mixer fitted with the paddle attachment, beat butter with ¾ cup granulated sugar on mediumhigh speed until pale and fluffy, 2 to 3 minutes. Beat in egg yolks, one at a time. Beat in chocolate and vanilla. Add almond flour and salt; beat to combine. In a separate bowl fitted with the whisk attachment, beat egg whites on low until frothy. Increase speed to mediumhigh and beat to soft peaks, about 1 minute. Gradually add remaining ¼ cup granulated sugar, beating until stiff

Mulled Lillet Wine

FILL UP

The Workbook

FOR

ALL EYES ON PIE

BIG DAYS

PAGE 108

2. Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about ⅛ inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes. 3. Meanwhile, preheat oven to 350°,

Poached-Pear Frangipane Tart To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast—dark-red exteriors, beige interiors— use pears poached the day of baking.) PEARS

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett 2 cups dry red wine, such as Cabernet Sauvignon or Merlot

⅓ cup sugar ½ vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract Peeled zest of 1 orange, plus ⅓ cup fresh juice 2 cloves PIE

1 tablespoon unbleached all-purpose flour, plus more for dusting

½ recipe Test Kitchen’s Favorite Pâte Brisée (recipe follows) 1 cup whole blanched almonds

¼ teaspoon kosher salt

BIG DAYS

speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes. 5. Increase oven temperature to 375°. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

6. Reduce oven temperature to 350°; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into ⅛-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.) 7. Place tart pan directly on oven rack;

1 large egg 1 teaspoon pure vanilla extract

ACTIVE TIME: 50 MIN.

½ cup sugar

FOR

4. Beat butter with sugar on medium

bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring—see note, left.) Transfer to wire rack; let cool completely, at least 4 hours.

1 stick unsalted butter, room temperature

BIG FOOD

with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.

1. Pears: Peel pears; transfer to a sauce-

pan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to mediumlow and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.

| TOTAL TIME: 8 HR.

SERVES: 8 TO 10

Test Kitchen’s Favorite Pâte Brisée 2½ cups unbleached all-purpose flour 1½ teaspoons kosher salt 1 tablespoon sugar 2 sticks cold unsalted butter, cut into small pieces 7 to 8 tablespoons strained ice water

1. Pulse flour, salt, and sugar in a food

processor until combined. Add butter; pulse until mixture resembles coarse

132

NOVEMBER 2018

For Life’s

Sweetest

Moments

This holiday, make SweetLeaf ® the sweetener that shows you care. By switching from sugars to SweetLeaf Stevia products, you can reduce calories and sugars while still keeping great taste in your food and drinks, without artificial sweeteners. SweetLeaf® Cranberry Sauce

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PALEO

INGREDIENTS: • 2 Tbsp. SweetLeaf® Organic Stevia Sweetener • 5 to 6 drops SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops™ • 4 cups (1 pkg.) cranberries, fresh • ½ cup orange juice • ½ cup cranberries, dried • Zest of 1 orange Add all of the ingredients to a large pot and bring to a boil. Simmer, stirring every few minutes until the berries start to burst and the sauce thickens, about 30 minutes. Add more orange juice, if necessary, to reach desired consistency. Remove from heat and transfer to a shallow dish to cool. Makes 20 servings.

Only 5 grams of sugar per serving! (From orange juice.) Compare to traditional cranberry sauce with up to 22 grams of sugar.

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The Workbook meal with some pea-size pieces remaining. Drizzle 5 tablespoons ice water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, pulsing until mixture holds together when pinched.

bake until filling wobbles slightly in center when gently shaken, 55 minutes to 1 hour. Transfer to wire rack; let cool completely, 2 hours. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.

2. Halve dough. Shape into 2 disks; wrap each in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.

ACTIVE TIME: 15 MIN.

ACTIVE TIME: 10 MIN.

| TOTAL TIME: 1 HR.

10 MIN. | MAKES: ENOUGH FOR TWO 9-INCH SINGLE-CRUST PIES, OR ONE 9-INCH DOUBLE-CRUST PIE

Chocolate Chess Pie Unbleached all-purpose flour, for dusting

½ recipe Test Kitchen’s Favorite Pâte Brisée (see recipe, page 132) 2 cups sugar 4 large eggs

⅓ cup Dutch-process cocoa powder 1½ teaspoons instant espresso powder

½ teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, melted Lightly sweetened whipped cream, for serving 1. On a lightly floured piece of

in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.) 3. Reduce oven temperature to

350°; place a foil-lined baking sheet below rack. In a large bowl, whisk together sugar, eggs, cocoa, espresso powder, and salt. Whisk in butter. Pour filling into crust. Place pie dish directly on rack;

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NOVEMBER 2018

| TOTAL TIME: 6 HR. 50 MIN. | SERVES: 8 TO 10

Sweet-Potato Custard Pie Unbleached all-purpose flour, for dusting

½ recipe Test Kitchen’s Favorite Pâte Brisée (see recipe, page 132) 2 to 3 medium sweet potatoes (1¾ pounds), scrubbed and pricked all over with a fork 3 large eggs

¾ cup sugar 1 teaspoon pure vanilla extract

½ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg

½ teaspoon kosher salt 1¼ cups half-and-half Vegetable-oil cooking spray 20 large marshmallows 1. On a lightly floured piece of

rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.) 3. Increase oven temperature to

400°. Arrange sweet potatoes on a parchment-lined baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour. Remove and let cool slightly; reduce oven temperature to 350° and place a foillined baking sheet below rack. When cool enough to handle,

peel sweet potatoes, discarding skins. Place flesh in a food processor and process until smooth. (Purée can be made ahead and refrigerated in an airtight container up to 5 days.) 4. In a bowl, whisk together eggs,

sugar, vanilla, cinnamon, nutmeg, and salt until well combined. Whisk in half-and-half. Add 1¼ cups sweet-potato purée; whisk until thoroughly combined. Pour mixture into crust (do not overfill). Cover edges with a foil ring (see note, page 132), avoiding custard. Place pie dish directly on rack and bake until filling is just set in center, 50 to 55 minutes. Transfer to wire rack; let cool completely, at least 2 hours. Refrigerate, uncovered, until chilled, at least 4 hours or, loosely covered, up to 2 days. 5. When ready to serve, spray

kitchen shears or a knife with oil; cut marshmallows in half crosswise. Shingle on top of pie in concentric circles, cut-sides down. Move a small kitchen blowtorch back and forth across marshmallows until caramelized, or place pie under the broiler until toasted, 10 to 15 seconds. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 10 HR.

SERVES: 8 TO 10

Date-Nut Pie Unbleached all-purpose flour, for dusting

½ recipe Test Kitchen’s Favorite Pâte Brisée (see recipe, page 132) 2½ cups whole pecans 8 ounces Medjool dates, pitted 1 tablespoon pure vanilla extract 3 large eggs

¾ cup light corn syrup ¾ cup packed light-brown sugar 4 tablespoons unsalted butter, melted 1 teaspoon kosher salt

2. Preheat oven to 375° with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.) 3. Reduce oven temperature to 350°. Spread pecans on a rimmed baking sheet and toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Reserve 1 cup for topping; coarsely chop remaining 1½ cups. 4. In a small saucepan, bring

dates, ½ cup water, and vanilla to a simmer over medium-high heat. Reduce heat to low; cook until almost all of liquid is absorbed, 7 to 9 minutes. Transfer dates and remaining liquid to a food processor; purée until smooth. 5. In a large bowl, whisk together eggs, ¾ cup date purée (reserve remainder for another use), corn syrup, brown sugar, butter, and salt until smooth; stir in chopped pecans. Pour filling into crust; arrange reserved whole pecans over top. Place a foil-lined baking sheet below rack, then place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. (If crust is getting too dark, cover with a foil ring; see note, page 132.) Transfer to wire rack; let cool completely, at least 4 hours. Serve room temperature. ACTIVE TIME: 25 MIN.

Double-Coconut Cream Pie PIE

Unbleached all-purpose flour, for dusting

½ recipe Test Kitchen’s Favorite Pâte Brisée (see recipe, page 132)

1. On a lightly floured piece of

| TOTAL TIME: 7 HR.

SERVES: 8 TO 10

½ ¼ ¼ 2½

cup granulated sugar cup cornstarch teaspoon kosher salt cups unsweetened coconut milk (from two 15-ounce cans)

4 large egg yolks 4 tablespoons unsalted butter, cut into tablespoons

this is the good stuf

The Workbook 1 cup sweetened shredded coconut TOPPING

¼ cup sweetened or unsweetened shredded coconut 1½ cups cold heavy cream 1 tablespoon confectioners’ sugar

¼ teaspoon pure vanilla extract 1. Pie: On a lightly floured piece of

parchment, roll out dough into a 13-inch round, about ⅛ inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Lightly prick bottom of dough with a fork. Refrigerate 30 minutes. 2. Preheat oven to 375° with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)

3. Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil). 4. Whisk egg yolks in a large

heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly. 5. Remove from heat; add butter,

1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.

136

NOVEMBER 2018

6. Topping: Preheat oven to 350°.

Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners’ sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving. ACTIVE TIME: 35 MIN. | TOTAL TIME: 8 HR. 10 MIN. | SERVES: 8 TO 10

Stencil Double-Crust Apple Pie 2 tablespoons unsalted butter

3 pounds assorted baking apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch slices 1 tablespoon fresh lemon juice

½ cup plus 1 tablespoon sugar 1 teaspoon ground cinnamon

⅛ teaspoon kosher salt 2 tablespoons unbleached all-purpose flour, plus more for dusting 1 recipe Test Kitchen’s Favorite Pâte Brisée (see recipe, page 132) 1 large egg white, lightly beaten 1. In a large, heavy-bottomed

saucepan, melt butter over medium heat. Stir in apples, lemon juice, ½ cup sugar, ½ teaspoon cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely. 2. On a lightly floured piece of

parchment, roll out 1 disk of dough into a 13-inch round, about ⅛ inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about ⅛ inch thick. Transfer on parchment to a baking sheet and, using a small round cutter or paring knife, cut a 1-inch hole in center. Brush top

dough with egg white and refrigerate until firm, about 30 minutes. 3. Place apple mixture in pre-

pared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water. In a small bowl, combine remaining 1 tablespoon sugar and ½ teaspoon cinnamon. 4. Using a 9-inch cake pan or

plate, trace a circle on a piece of parchment; cut out inside of circle and reserve for another use. Center resulting hole over top dough. Place 4 ice-pop sticks around center hole, at 90-degree angles (see page 115). Starting at center and working outward, place sticks ½ inch apart, gently pressing onto dough to adhere, to create an arrow pattern toward center of dough. (If dough gets too soft, refrigerate for a few minutes until firm.) Using a small sieve, sprinkle with cinnamon sugar. Brush excess sugar off sticks; carefully remove sticks, then parchment. Center stenciled dough over filling. Trim dough, leaving a 1-inch overhang. Tuck overhang under edge of bottom dough; gently pinch to seal. Crimp as desired. Refrigerate until firm, about 30 minutes. 5. Preheat oven to 400° with a

rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375°; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours. ACTIVE TIME: 1 HR., 10 MIN. TOTAL TIME: 9 HR. 45 MIN.

| SERVES: 8 TO 10

VARIATION

Tile Double-Crust Apple Pie:

Prepare pie as directed above through step 3, but don’t brush dough with egg white or make cinnamon sugar. For top dough, use a 2¼-inch diamond cookie cutter to stamp out 16 diamonds (reroll scraps, if needed). Freeze cut shapes on parchment-lined baking sheets until very firm, 15 minutes. Trim bottom dough flush with pie-dish rim. In a small bowl, whisk 1 large egg white and ½ tablespoon water with a

fork. In another small bowl, whisk 1 large egg yolk and ½ tablespoon water. With a small pastry brush, brush every other tile with egg white and sprinkle with fine sanding sugar. Brush remaining tiles with yolk. Starting in center of pie, arrange diamonds over filling, alternating between egg-wash finishes (see page 115). Using kitchen shears, trim diamond edges flush with pie-dish rim. Refrigerate until dough is firm, 30 minutes; then bake as directed in step 5.

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25kfall. The $25,000 Sweepstakes begins at 12:01 a.m. C.T. on 8/1/18 and ends at 11:59 p.m. C.T. on 1/4/19. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

WIN THIS CONTEST DETAILS MARTHA STEWART DAILY Official Rules NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at win .marthastewart.com online. There will be one Daily Giveaway Sweepstakes per day. Entries for each daily sweepstakes must be received by 11:59 p.m., E.T. each day. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. One entry per email address per day. Online entry only. Void where prohibited. Sponsor: Meredith Corporation.

MARTHA STEWART LIVING (ISSN 1057-5251) is published monthly except combined in January/February and July/ August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NONPOSTAL AND MILITARY FACILITIES: Send address changes to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508. (Canada Post Publications Mail Agreement No. 40021219, GST #89311617BRT.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. SUBSCRIBERS: If the postal authorities alert us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. ALL RIGHTS RESERVED. Occasionally, we make a portion of our mailing list available to carefully selected companies that offer products and services we believe you may enjoy. If you would prefer not to receive these offers and/or information, please send a note along with your address label to Martha Stewart Living, P.O. Box 37508, Boone, IA 50037-0508, or call 800-999-6518 (U.S. and Canada) toll-free. PRINTED IN THE USA.

SPICED MAPLE-WALNUT CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings (incl. refrigerating)

W HAT YO U NEED 8 graham crackers 1 cup chopped PLANTERS Walnuts, toasted, divided 1/2 cup plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. pumpkin pie spice 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup maple syrup, divided 4 eggs 1/2 cup whipping cream

MAKE IT HEAT oven to 325°F. USE pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms ﬁne crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BRING cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely. DRIZZLE maple-ﬂavored sauce over cheesecake just before serving; sprinkle with remaining nuts. Substitute: Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash each of ground allspice and ground cloves; use instead of the pumpkin pie spice.

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STATEMENT OF OWNERSHIP, MANAGEMENT, AND CIRCULATION (Requester Publications Only) 1. Publication Title: Martha Stewart Living. 2. Publication Number: 007-943. 3. Filing Date: 10/01/2018. 4. Issue Frequency: Monthly except combined months in January-February and July-August. 5. Number of Issues Published Annually: 10. 6. Annual Subscription Price: $24.00. 7. Complete Mailing Address of Known Office of Publication: 1716 Locust Street, Des Moines, Polk County, Iowa 50309-3023. 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 225 Liberty Street, New York, New York 10281. 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Christine Guilfoyle, 225 Liberty Street, New York, New York 10281; Editor: Elizabeth Graves, 225 Liberty Street, New York, New York 10281; Managing Editor: Meesha Diaz Haddad, 225 Liberty Street, New York, New York 10281. 10. Owner: Martha Stewart Omnimedia, Inc., 601 W. 26th St., New York, NY 10001-1101, and Meredith Corporation, 1716 Locust St., Des Moines, IA 50309-3023. The names and address of all Martha Stewart Omnimedia, Inc., stockholders owning or holding 1 percent or more of the total amount of stock: Martha Stewart Family LP, 601 W. 26th St., 10th Floor, New York, NY 10001; Tengram Capital Partners, 15 Riverside Ave., Westport, CT 06880; The Carlyle Group, 520 Madison Ave., New York, NY 10022; 683 Capital Management LLC, 595 Madison Ave., 17th Floor, New York, NY 10022; Prescott Group Capital Management NY 10017; BlackRock Financial Management Inc., Park Avenue Plaza, 55 E. 52nd St., New York, NY 10055; New Jersey Division of Investment, 50 W. State St., 9th Floor, Trenton, NJ 08608; Siguler Guff & Company LP, 825 Third Ave., 10th Floor, New York, Ltd., 111 Cass St., Traverse City, MI 49684; Tocqueville Asset Management LP, 40 W. 57th St., No. 19, New York, NY 10019; Russell Investment Management LLC, 1301 Second Ave., 18th Floor, Seattle, WA 98101; SSgA Funds Management Inc., State Street Financial Center, One Lincoln St., Boston, MA 02111; Sequential Brand Group, 601 W. 26th St., New York, NY 10001. The names and addresses of all Meredith Corporation stockholders owning or holding 1 percent or more of the total amount of stock: State Street Global Advisors(Ssga), Attn: Cyrus Taraporevala, 1 Lincoln St., Boston, MA 02111; Blackrock Fund Advisors, Attn: Larry Fink, 400 Howard St., San Francisco, CA 94105; The Vanguard Group Inc., Attn: Binbin Guo, 100 Vanguard Blvd., Malvern, PA 19355; Barrow, Hanley, Mewhinney & Strauss LLC, Attn: James Barrow, 2200 Ross Ave., Dallas, TX 75201; Ceredex Value Advisors LLC, Attn: George Aylward, 301 E. Pine St., Orlando, FL 32801; Royce & Associates LP, Attn: Charlie Royce, 745 Fifth Ave., New York, NY 10151; Macquarie Investment Management Business Trust, Attn: Christopher Beck, 1 Commerce Sq., Philadelphia, PA 19103; Northern Trust Investments Inc., Attn: Frederick Waddell, 50 S. LaSalle St., Chicago, IL 60603; Deprince, Race & Zollo Inc., IL 60606; Morgan Stanley & Co. LLC, Attn: Brian Healy, 1585 Broadway, New York, NY 10036; Dimensional Fund Advisors LP, Attn: Dave Butler, 6300 Bee Caves Rd., Austin, TX 78746; Aberdeen Asset Management Inc., Attn: Andrew Smith, 1735 Market

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Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates) (Check one): The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement): Not applicable. 13. Publication Title: Martha Stewart Living 14. Issue Date for Circulation Data Below: October 2018 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total Number of Copies (Net press run): 2,210,841 b. 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Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include sample copies, requests over 3 years old, requests induced by a premium, bulk sales and requests including association requests, names obtained from business directories, lists, and other sources): 69,070 (2) In-County Nonrequested Copies Stated on PS Form 3541 (include sample copies, requests over 3 years old, requests induced by a premium, bulk sales and requests including association requests, names obtained from business directories, lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, nonrequestor copies mailed in excess of 10% limit mailed at Standard Mail® or Package Services rates): 0 (4) Nonrequested Copies Distributed Outside the Mail (include pickup stands, trade shows, showrooms, and other sources): 8,037 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 77,108 f. Total Distribution (Sum of 15c and e): 1,919,035 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 291,806 h. Total (Sum of 15f and g): 2,210,841 i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): 95.98% No. Copies of Single Issue Published Nearest to Filing Date: a. Total Number of Copies (Net press run): 2,192,051 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541. (include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies): 1,766,046 (2) In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies): 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution Outside USPS®: 108,000 (4) Requested Copies Distributed by Other Mail Classes Through the USPS (e.g., First-Class Mail®): 0 c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), and (4)): 1,874,046 d. Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include sample copies, requests over 3 years old, requests induced by a premium, bulk sales and requests including association requests, names obtained from business directories, lists, and other sources): 68,883 (2) In-County Nonrequested Copies Stated on PS Form 3541 (include sample copies, requests over 3 years old, requests induced by a premium, bulk sales and requests including association requests, names obtained from business directories, lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, nonrequestor copies mailed in excess of 10% limit mailed at Standard Mail® or Package Services rates): 0 (4) Nonrequested Copies Distributed Outside the Mail (include pickup stands, trade shows, showrooms, and other sources): 8,037 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 76,920 f. Total Distribution (Sum of 15c and e): 1,950,967 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 241,084 h. Total (Sum of 15f and g): 2,192,051 i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): 96.06% 16. Electronic Copy Circulation Average No. Copies Each Issue During Previous 12 Months a. Requested and Paid Electronic Copies: 156,015 b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a): 1,997,942 c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a): 2,075,050 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b divided by 16c × 100): 96.28% I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies. No. Copies of Single Issue Published Nearest to Filing Date a. Requested and Paid Electronic Copies: 120,905 b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a): 1,994,951 c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a): 2,071,872 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b divided by 16c × 100): 96.29% I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies. 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the November 2018 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner: Kimberly Cordray, Business Manager. Date: 08/13/2018. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

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NOVEMBER 2018

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Collecting

Vintage stoneware crocks may look as if they’re sitting pretty in a still-life painting, but a century and a half ago they were hard at work. The ultra-durable vessels, plentiful in antiques shops, were first produced in England in the mid-1800s, and soon lined general-store shelves across America and Europe, containing preserved food and drink. (Unlike their brittle predecessors, which were often finished with a lead-based glazing, they didn’t turn their contents toxic.) High-temperature firing lent some a toasted finish (center) and extra protection from acidic or briny goods, such as pickles. Their shapes hint at what was once stored inside: Former liquor bottles (second from right) are tall and slender, with necks for cork stoppers; marmalade jars (far right) are wide and fluted, for an easy grip. Fill yours with kitchen tools or fall branches, or display one of these sculptural beauties on its own. PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

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NOVEMBER 2018

ST YLING BY ELIZABETH PRESS

CROCK STARS

Presenting the all-new 3-row Subaru Ascent. ™

Love is now bigger than ever.

The all-new 2019 Subaru Ascent can carry up to 8 passengers with the safety of a Subaru. Standard Symmetrical All-Wheel Drive helps give you reliable traction under adverse conditions. Plus you can drive with confidence because Subaru is Kelley Blue Book’s Most Trusted Brand for four years running.*

Ascent. Well-equipped at $31,995.† Subaru is a registered trademark. *2015–2018 Kelley Blue Book Brand Image Awards are based on the Brand Watch™ study from Kelley Blue Book Strategic Insights. Award calculated among non-luxury shoppers. For more information, visit www.kbb.com. Kelley Blue Book is a registered trademark of Kelley Blue Book Co., Inc. †MSRP excludes destination and delivery charges, tax, title, and registration fees. Retailer sets actual price. Certain equipment may be required in specific states, which can modify your MSRP. See your retailer for details. 2019 Subaru Ascent Touring shown has an MSRP of $44,695.