Martha - October 2019 by Lawrence Ambrocio

MARTHA STEWART

FALL MAGIC

The Gang’s All Here! Spooky Dècor, Creative Costumes & Fun Ways to Make October Amazing PASTA BY HAND (YES, YOU CAN) A GLORIOUS GARDEN HEALTHY & DELICIOUS MEALS OCTOBER 2019 $4.99 USA (CAN $5.99) MARTHASTEWART.COM

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

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

ROSH HASHANAH ENDS AT NIGHTFALL

Get flu shot

Dig up potatoes

Pick and preserve the last of summer’s tomatoes

Brunch with Alexis, Jude, and Truman

Cardio and core

Weight training

Yoga

Bake fig-and-plum cake (see page 72)

Pick apples and make cider

YOM KIPPUR BEGINS AT SUNDOWN

YOM KIPPUR ENDS AT NIGHTFALL

Have horses reshoed

Horseback ride

Attend celebration of the MSC Meraviglia’s arrival in New York City

Move tropical plants indoors

Invite friends for dinner; make brownbutter sweet-potato gnocchi with seeds (see page 80)

Yoga

Cardio and core

Weight training

SUKKOTH BEGINS AT SUNDOWN

COLUMBUS DAY

Martha Stewart’s Cookie Perfection hits bookstores

Today show appearance

Speak at Horticultural Society of New York’s fall luncheon

Harvest pumpkins and winter squashes

Speak at Maricopa County Home Shows in Scottsdale, Arizona

Dedication of Daniel J. Hinkley Asiatic Maple Collection at Washington Park Arboretum, in Seattle

Prepare chicken coops for winter; install heat lamps

Friend Emeril Lagasse’s birthday

Cookie Perfection talk with Books Are Magic at St. Ann’s Church, in Brooklyn

Friend Laurence Booth-Clibborn’s birthday

Attend Hudson River Park Gala

Weight training

Yoga

SUKKOTH ENDS AT NIGHTFALL

Decorate house for Halloween

Swap out summer linens for winter bedding

Weight training

Yoga

Induction into New Jersey Hall of Fame at Paramount Theater, in Asbury Park

Plant garlic

Pick quinces; make into jam

Put finishing touches on costume

HALLOWEEN

Cardio and core

Weight training

Take drone photos of fall foliage

Plant springblooming bulbs around farm

QVC appearance (check local listings)

Carve pumpkins with Jude and Truman

Cardio and core

Weight training

Speak at Maricopa County Home Shows

Weight training

Yoga

Cardio and core

“I am passionate about trees, and every autumn I plant seedlings on my farm. Several years ago, I added this new linden allèe. I love how the leaves turn gold this time of year.” —Martha

OCTOBER 2019

NGOC MINH NGO

Attend Central Park Conservancy’s fall luncheon

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OCTOBER 2019

Contents 76 PASTA PARADISO

Let our classic dough recipes, pro pointers, and mouth‑ watering sauces lead you to handmade noodle nirvana.

94 BROCCOLICIOUS

Energize fall meals with eight dishes that take broccoli from ho‑hum to highly delicious.

100 BUMPS IN THE NIGHT

With a spark of imagination and some devilishly simple DIY ideas, anyone can turn pumpkins and gourds into spine‑tingling displays.

106 BOULDER CHRISTOPHER CHURCHILL (COUNTER); PAOL A + MURR AY (PASTA)

STATEMENTS

Visit a Vermont garden where stone sculptures hold steady among native plants, grounding the landscape in rugged beauty.

Escape to the Cape In a retreat designed for a big family, every detail radiates quality, style, and comfort.

MARTHA STEWART LIVING

OCTOBER 2019

Contents

66 The Faux-Bois Effect 13 Our founder shares a simple technique for creating this finish on her walls.

GOOD THINGS

EVERYDAY FOOD

19 Dazzling Halloween décor, eightlegged treats, and creative costumes that won’t cost you an arm and a leg.

Healthy Appetite: Cool Beets 63 Three tasty ways to eat more of the nutrient-rich root vegetable. What’s for Dinner? Beyond the Burger 66 Quick-cooking ground meat goes Middle Eastern, Mexican, and Thai.

GOOD LIVING Home: Light the Way 29 How to brighten any room, plus chic fixtures in five styles. American Made: Core Values 38 A Northern California couple is making the most of organic apples. Tastemaker: The Dreamer 40 Splashy essentials from a buzzy (and busy) interior designer.

Beauty: The Great Hair Guide 46 A less-is-more approach to healthy strands. Health & Wellness: Testing, Testing 52 Read this before you swab: What athome DNA kits can— and can’t—reveal. Ask Martha 58 All your pressing questions answered.

Out of the Kitchen: Fresh Takes 68 A fast method for washing mushrooms, an ode to iceberg lettuce, and more bites from our food editors. Easy Entertaining: Fiesta in a Bowl 70 Fire up some fun with a five-ingredient pressure-cooker chili. Sweets: The Time Is Ripe 72 Our fig-plum confection is part cake, part tart, and alto gether amazing. | ON THE COVER |

Departments

Martha’s Month 2 Editor’s Letter 8 Out & About 10 The Workbook 112 Recipe Index 112 Collecting 120

OCTOBER 2019

WISE GUYS Each of our owls is made from two pale-white pumpkins. For the how-to, and more ominous ideas, turn to page 100. Photograph by Patricia Heal. Styling by Naomi deMañana.

THE MORRISONS (BABY COSTUME); VICTORIA PEARSON/GET T Y IMAGES (SQUASHES); JUSTIN WALKER (FL AUTAS); PETER ARDITO (PERFUME)

FROM MARTHA

HOW DO YOU SAY,

“ THANKS FOR BEING MY FURRY BFF”?

ALL NATURAL

REAL CHICKEN

EDITOR’S LETTER

| LIVING IN MY LIFE |

Balancing Acts

Let there be lighting— and gorgeous options at that. “Light the Way” reveals the art of illuminating a room. Perfect for the shorter days ahead. Page 29.

AS THE BACK-TO-EVERYTHING speed of September down-

shifts into the ease of October, I realize how much of a shoulder-season person I’ve become. Sure, I’ll always love the sun-filled, laid-back quality of summer, but there’s something to be said for the equanimity of October. In the dog days of August, I miss wearing jeans, yet I like to wear sandals. This time of year affords me both options, plus the divine idea of a lightweight jacket. The evenings are cooler, but often still temperate enough for an alfresco dinner. Fresh, seasonal produce abounds. And let’s not forget the month’s culminating moment that is Halloween. My family has been looking forward to it since July, when costume talk resumed. (Note: At this prepress moment, my 5-year-old son’s decided to be Star Wars’ Kylo Ren, and designated me Rey, and my husband Chewbacca. The group-getup pressure is on!) In this issue, we haven’t forgotten the fun either. You’ll find delicious recipes for every meal, plus some great ones to enjoy with friends: Our easy chili verde, for example (page 70), will make football season exciting whether you’re watching the game or not. Learning how to roll out pasta by hand is also a gas for the whole family, I kid you not. When contributing writer Michelle Shih tried the pici with short-rib ragù (page 77) at home with her own brood, they had such a blast making and eating it that a new tradition was born. And the Living editors didn’t stop there; we have ideas for your home, health, and well-being—and we certainly have you covered for Halloween. Happy October!

Jaimie Baird’s Cape Cod home is as warm, welcoming, and comfortable as it is chic and stylish. Page 84.

Martha’s new desktop accessories keep things corralled beautifully and at the ready. Martha Stewart desk organizers, staples.com.

I thought making pasta by hand might be, well, out of reach. But deputy food editor Greg Lofts’s approach is straightforward, and the results are spectacular. Page 76.

Good Things is packed with ways to make Halloween extra-fun. I can’t wait to whip these cookies up! Page 24.

Elizabeth Graves, Editor in Chief @ebgraves elizabeth@marthastewart.com For subscription inquiries, call 800-999-6518.

OCTOBER 2019

PORTRAIT BY LIZ BANFIELD

COURTESY OF AERIN (L AMP); CHRISTOPHER CHURCHILL (WINDOW SEAT); PETER ARDITO (DESK ORGANIZERS); PAOL A + MURR AY (R AVIOLO); THE MORRISONS (COOKIES)

Here, just a handful of ideas that I’m inspired by this month.

Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO SCARE UP SOME HALLOWEEN SPIRIT

| WHY NOT? |

| ON THE ROAD |

AMAZING MAZES

Toast to a Fresh Brew With crisp pours and local bites, these cider festivals offer a barrel’s worth of fun.

Plenty of cornfields turn into life-size labyrinths this time of year, but some are breaking new ground. At Treinen Farm, in Lodi, Wisconsin, hidden mailboxes hold fragments of a map that guide visitors along endless twists and turns (treinenfarm.com). Here, more spots where getting lost is the whole glorious point. Look for smart-code-enabled map checkpoints among the stalks at the 140-year-old Denver Downs Farm to track your time. denver downsfarm.com

CRAIG, MONT. Take your tots to the mountainencircled Applestem Corn Maze; it has a quicker route for mini explorers. applestemcornmaze.com

October 5 and 6, lakewood.org

DANVILLE, VT. Relive The Shining. The 24-acre Great Vermont Corn Maze is a mindbending journey, complete with an underground tunnel and 100 feet of bridges. vermontcornmaze.com

| SECRET SOURCE |

Economy Candy “Shopping here is like—you guessed it—being a kid in a candy store. It has every treat you can dream of, including gummy fruit slices and licorice windmills, and sells jelly beans and M&M’s by color.” —Living food and entertaining director Sarah Carey From $3 a lb., economy candy.com.

| ON OUR BOOKSHELF |

Doughnuts, trefoils, cowboy’s pretzels—they’re not snacks, but a sampler of the 365 intricate knots Windy Chien, our American Made alum, learned to tie after leaving a plum job at Apple in 2012 to pursue a career in art. In The Year of Knots (Abrams), she teaches them and dozens more. Now is a spectacular time to visit Wave Hill, the jewel-box estate and park on the Hudson River in the Bronx: The Flower Garden is at its post-summer peak. Or just crack open Nature Into Art (Timber Press) to see the place’s perennial beauty. Jean-Georges Vongerichten is one of the world’s most decorated chefs. In JGV: A Life in 12 Recipes (Norton), he shares how he earned all his stars, and transports readers from rural Alsace, France, to Bangkok to NYC.

OCTOBER 2019

Olympic Peninsula Apple and Cider Festival Tour participating orchards in and around Port Townsend, Washington, or reserve a seat at a family-style harvest dinner. October 11 to 13, appleandcider fest.com

CiderFest NC Choose from about 100 varieties of cider and mead (made from fermented honey) near the French Broad River in Asheville, North Carolina. October 12, ciderfestnc.com

Philly Cider Week Wear a costume to the Philadelphia fest’s Halloween kickoff, then party on at more than 30 pop-up events. October 31 to November 8, philly ciderweek.com

COURTESY OF TREINEN FARM (MA ZE); COURTESY OF PUBLISHERS (BOOKS); COURTESY OF ECONOMY CANDY (CANDY)

ANDERSON, S.C.

Cider Days Join thousands of revelers at this Lakewood, Colorado, shindig, which is celebrating its 44th year with live music, apple pressing, and wagon rides.

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Cheesecak THE REASON EVERYONE SAVES ROOM FOR DESSERT

R A S P B E R RY- L E M O N CHEESECAKE BARS Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings (incl. refrigerating)

W HAT YO U N EED 2 cups graham cracker crumbs 1 cup plus 2 Tbsp. sugar, divided 6 Tbsp. butter, melted 3 cups (12 oz.) raspberries, divided 1 Tbsp. each zest and juice from 1 lemon 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 4 eggs

MA K E I T HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 2 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min. RESERVE 1/2 cup raspberries and 1 tsp. lemon zest for later use. BEAT cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in remaining raspberries; pour over crust. BAKE 35 to 40 min. or until center is almost set. Cool completely. REFRIGERATE 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.

PERFECT

Cheesecak

IS MADE WITH

Martha in her faux-bois foyer, holding a planter she designed that was inspired by her collection of antique garden containers.

From MARTHA TEACH AND INSPIRE

The FauxBois Effect

A longtime fan of the classic art of emulating wood, Martha has collected unique pieces in the style for years. Here, she shows how she brought the elegant look to the walls of her Bedford home, using a surprisingly simple technique (it’s all in the wrist) and one genius tool.

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

ROLL WITH IT A detail of a freshly painted wall in Bedford. Martha has collected a variety of wood-grain tools (below). They have curved rubber stamps in varying widths to create different “knot” sizes. You can find them at polyvine.com or amazon.com.

with faux bois (French for “false wood”) when I purchased Skylands, my home in Maine. The house sits high atop a knoll known as Ox Hill, and is surrounded by tall trees. When we look out the large leaded windows, it feels like we’re actually living in the forest, among the evergreens. To play up this effect while adding an element of natural beauty to my traditional furnishings, I decided to decorate with faux-bois pieces—that is, items that resemble tree trunks, branches, or bark—made from a variety of materials. I searched antiques and garden shows and shops, and found tables, chairs, benches, settees, planters, troughs, pots, and flower vases. I also commissioned artists—most notably Carlos Cortés of San Antonio, Texas, who made several large faux-bois concrete tables for me. Later, when restoring my farm in Bedford, I began experimenting with how to paint wood grain on my walls. I was

OCTOBER 2019

FIRST BECAME ENAMORED

happy to discover that the process isn’t complicated or timeconsuming. In fact, it can take just a few hours to do a room. All you need is paint, glaze, and a wood-graining rocker tool. I enlisted the help of master house painter Stefan Lewicki, and together we plotted out the patterning and size of the grain (it’s important to get the proportion right, so it looks realistic). I started with the wainscoting in the dining room, then painted the wall panels in the green living room. I was so pleased with the results that I continued on to the center hall and small dining room, which looked plain in contrast. When applied on a smooth surface, the graining looks like Japanese cedar. I love hearing exclamations from friends who swear my walls have been papered, or think they took hundreds of hours to hand-paint. This technique is a very easy and economical way to create the look of wood, or of costly designer wallpaper. I hope you will try it in your home.

GO WITH THE GRAIN This method also lends itself to doors, cabinets, and bookshelves; you can practice on scrap wood to get the hang of it. Martha worked with Fine Paints of Europe to customize the colors she used here. The base is a medium taupe, and the contrasting glaze is a darker walnut brown.

Glaze It

Rock It

Align It

First paint the wall a base color, and let it dry for at least a few days (the example above is continuing from a completed portion). Then mix a glaze in a contrasting color, lighter or darker (about 1 part paint combined with 1 part glaze; Martha likes a water-based acrylic one from Polyvine). Using a foam roller, apply a layer of the mixed glaze vertically.

Starting from the top, press a faux-bois tool, also known as a rocker, into the glaze while it’s still wet. Draw it downward while rocking your wrist slightly up and down. (The grooves will scrape off the glaze, leaving a pattern behind.) The faster you move, the smaller the knots and grain will be; the slower you go, the more elongated.

Before starting the next row, wipe your tool with a cloth to remove excess paint. Using a level to keep the rows straight, apply the next strip of glaze, and reverse your direction with the rocker, working from the bottom up to create a natural look. Repeat, alternating directions, until the wall is covered. Let dry completely. KEEP UP WITH MARTHA!

OCTOBER 2019

Simply hover your phone over this smart code to visit her personal blog.

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A carafe for family brunch.

And a cup for the nephew visiting from Portland who only drinks organic fair trade.

The brewer that the whole family will love. Just add ground coffee for a crowd-pleasing carafe, or pop in a K-Cup® pod for a freshly brewed cup. So everyone can get the coffee they want.

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Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

GO BATTY To spook-ify windows, mirrors, or your fridge, use vinyl clings instead of paper cutouts. THE DETAILS: Martha Stewart paper bat silhou ettes, $10 for 12; and vinyl bat mirror clings, $13 for 9, amazon.com.

| HOME SHRIEK HOME |

FLY BY NIGHT Sometimes there’s safety in numbers. But this Halloween, there’s fear—and fabulousness— in a flock. To summon a swarm of nocturnal nomads, buy lifelike paper bats, or use our downloadable template to cut out your own (go to marthastewart.com/battemplate). Stick on removable adhesive dots, bend the wings for extra eeriness, and let ’em loose. TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY THE MORRISONS

MARTHA STEWART LIVING

Let the shape of the decals guide your design. Teardrops stand in for fangs; pointy ovals make wily pupils.

| SCARY ACCENT |

Unlucky Numbers Some houses ooze charm; come October, yours drips blood. A minimal but macabre touch, this horrifying hemoglobin is actually colored hot glue: Squirt the red stuff right onto the edges of the digits, blowing on it to accelerate cooling and help control the drops. This scare tactic also works on mailboxes and letter slots. When November 1 rolls around, simply peel off the evidence, leaving no trace of evil behind. THE DETAILS: GlueSticksDirect red mini glue sticks, $7 for 4, amazon.com.

| EASY CRAFT |

Here’s the Bling 20

OCTOBER 2019

These crazy, kid-friendly pumpkins require zero knives, but they’re seriously sharp. Sketch a design on the surface with chalk, then go over (and fill in) the lines with stick-on jewels. To apply items that aren’t self-adhesive, like our faux spider, use a smidge of Magna-Tac craft glue. The low-impact approach has a bonus: Uncut gourds last longer than carved ones, so your crew can start boo-dazzling as soon as the air turns crisp. THE DETAILS: Recollections Bling on a Roll double-roll rhinestones, in Clear, $5.50 for 1 yd.; Bead Landing Black Mix acrylic gems, $10 for 7.6 oz.; and large mixed acrylic gems, $10 for 7.6 oz., michaels.com.

HUGGABLE HEDGEHOG A rectangle of spiky faux fur, fuzzy felt ears, and white footie pajamas will turn your little one into an even more darling mini mammal.

PARISIAN POODLE She’s très chic, from her pillbox hat (a faux-fur-covered paper bowl) to the cuffs at her wrists and ankles.

FERAL FLYTRAP Paint plastic floralarranging dishes green and red, edge them with press-onnail “teeth,” and hotglue them together. Flower-pot pants and a buzzy snack complete the snappy look.

GLITZY GUPPY

Forget about finding Nemo. This goldfish, with her scenestealing scales (giant sequins), fins (a cut-up tutu), and pom-pom eyes, is a much cuter catch.

OCTOBER 2019

Hover your phone over this smart code to get step-by-step instructions for these kids’ costumes.

| DIY STYLE |

Dressed to Thrill

For materials and sources to create these costumes, go to page 117.

BAD-LUCK BUCK

Artist and former Living staffer Lauren Dumler is the dearly departed deer in the taxidermy topper she dreamed up, featuring foam board covered in woodveneer paper and lightweight antlers.

DELI ROSE

Don’t bring a lastminute hostess gift; dress like one instead. Slip on an oversize faux-bud headband, wrap yourself up in a sheet of clear vinyl (just add armholes), and cinch it with a satiny red bow.

MISTRESS OF THE MICE Step out with a scurrying, pink-eyed colony—furry cat toys hot-glued onto a floral-mesh bib—and you’ll terrify anybody who has ever heard a squeak in the night.

8 HAIR AND MAKEUP BY THEO KOGAN USING URBAN DECAY COSMETICS

MODEL PUPIL

Calling all costume coordinators: This year, there’s no need to fret about sold-out sizes or sewing fiascoes. Our DIY kids’ ideas are furry, finned, and adorably ferocious—not to mention simple to assemble with your trusty glue gun and a few craftstore staples. We’ve got you covered, too. All you need is a solid-color long-sleeved shirt and a twisted sense of humor to pull together these quick and quirky getups. Wear them with a big wink, especially if you go for number eight. Now suit up, everyone, and let the wild rumpus start!

Hover your phone over this smart code to get stepby-step grownup-costume how-tos.

We’ll let you decide whether you’re an evil or all-seeing eye. Trick out an inexpensive white Venetian mask with a paintedon pupil, paper corners, and extra-long plastic car-headlight eyelashes (they really drive home the idea).

MARTHA STEWART LIVING

| SWEETS |

Spider Bites Lure children into your clutches with irresistible “black-andweb” cookies. To spin a batch faster than Charlotte can spell salutations, enlist our quick decorating technique. Stir up confectioners’sugar icing, divide it, and add cocoa to half. Dip a classic black-and-white base in one of the icings; let the excess drip off. Fill a piping bag with the alternate icing, draw concentric circles, and drag a toothpick through them. Last, set the trap with a juicy black widow: a raspberry gummy, plus eight licorice legs. See page 116 for the full recipe.

BUG OFF Stick on a wicked welcome note, or go to martha stewart.com/ treatlog to print our downloadable template.

| DIY DÉCOR |

Bois-Ha-Ha To serve shivers with your sugar, put candy in a hollow “log” that trickor-treaters have to stick their whole arm into. There are lots of woodcovered containers out there, from vases to umbrella holders, so this slithering scene is easy to pull off. For the top, cover a piece of foam board with wood-veneer paper and cut a hole in the middle. Empty a bag of moss around the bottom, and add some creepy crawlers. (See page 117 to get our sources.) Then issue a playful warning: This bark may bite.

OCTOBER 2019

READER SHOPPING

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A special oﬀer from our friends at White Flower Farm: Order online at MarthaStewart.com/tulip or call 800/420-2852. Item GM972216 is $39 each plus shipping. (Mention source code MSP10.) Ships in time for fall planting. Recommended for zones 4–8.

30 MINUTES TO FLAVOR

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PRO PROPORTIONS Pendants should hang 36 inches above a dining table, and be no wider than threequarters of the table’s width, says Ben Marshall, creative director of Hudson Valley Lighting Group.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

| HOME |

LIGHT THE WAY A well-lit room is a work of art. This illuminating guide will help you find the fixtures that reflect your personal style, and compose them for maximum function—and mood enhancement. TEXT BY JENNIFER BERNO DECLEENE

PHOTOGRAPHS BY TESSA NEUSTADT

MARTHA STEWART LIVING

Layer Your Lighting For a room that’s equally pretty and practical, subtly light every level and corner, says interior designer Elizabeth Lawrence, a partner at Bunny Williams Associates, in New York City. Then put all fixtures on a dimmer, so you can fine-tune with ease. Here’s how to orchestrate an inviting glow. MIX MATERIALS Blend old and new pieces in a variety of finishes, suggests West Hollywood interior designer Mark D. Sikes. Brass and bronze look chic together, he says, and “every room needs a ceramic table lamp.” (3)

GO TO TASK ”I’ve found that people never have enough lamps,” says Atlanta interior designer Suzanne Kasler. Put them where you’ll need them daily: Sidle a floor lamp up next to a reading spot (2); top end tables or consoles with 28-to-30inch-tall table lamps.

KNOW YOUR BULBS

LOOK UP Ceiling fixtures, also called “down lighting,” can get a bad rap for casting harsh shadows. But dark rooms need all the help they can get. Pick a style scaled to your space: a chandelier for a tall ceiling; a semiflushmount fixture for low, says Marshall.

For living spaces, soft-white 2,700-to-3,000-Kelvin LED bulbs, which cast a warm yellowishwhite light, are ideal, says Gale Singer, founder and president of Circa Lighting: “Anything higher is too cool and unflattering.” Kelvins measure a bulb’s color temperature, as opposed to lumens, which quantify brightness; LED bulbs range from golden-yellow 1,000 K to bluish-white 8,000 K. Those closer to 2,700 K suit spaces with warm tones and wood, Singer says; use 3,000-K ones in rooms filled with crisp whites. And be consistent: One too-blue bulb can throw off an otherwise serene space. Our pick: GE LED+ Collection bulbs (from $8 each, target.com).

COOL COLONIAL STYLE

The Pottery Barn Lucca chandelier‘s iron curves echo antique candelabras, but its wide span feels totally now. $599, potterybarn.com.

OCTOBER 2019

Hang this oversize RH 19th C. English Openwork sconce indoors, or on a covered porch. $525, restorationhardware.com.

Like a classic stoneware crock, the porcelain Ralph Lauren Home Carter table lamp has a polished, utilitarian texture. $909, onekingslane.com.

PHOTOGR APHS COURTESY OF MANUFACTURERS; ILLUSTR ATION BY SPIROS HAL ARIS

BRIGHTEN THE PERIMETER “Sconces are both decorative jewelry and practical contributors,” says New York City interior designer Alexa Hampton. Hang them about 66 inches high on a wall (1), and team them with lights above bookcases and art frames, and up-angled floor lamps (aka torchères).

MODERN ORGANIC STYLE

The best bedside bulb is a 300-to-700-lumen LED—the equivalent of a soft-white 40-to60-watt incandescent.

A 1950s design icon, the washipaper-and-bamboo Noguchi Akari Light Sculptures 55F ceiling lamp emits a diffuse glow. $350, shop.noguchi.org.

Brooklyn maker In Common With’s Up Down 2C sconce looks hand-carved; you can customize the colors, too. $675, incommonwith.com.

Ignite the Night “I like swing-arm sconces for bedsides,” says Hampton. “The articulating arms are ideal for reading.” In addition to angling the light onto the page just so, these decorative wall fixtures free up the top of your nightstands for other essentials—like that stack of novels you have on deck. The proper position will depend on your bed height and headboard style, but start with the back plate 45 to 55 inches off the floor and six to eight inches away from the headboard, and move in from there. If you don’t want to put a hole in the wall, go for a long-armed, modern Tensor reading lamp: “They’re a great option, because they really stretch,” says Lawrence. THE DETAILS: Nelson Cigar wall sconce, $495, dwr.com.

WIN $25K

For help lighting up your living space, visit marthastewart.com/ win25k and enter to win $25,000. Get the details on page 117.

OCTOBER 2019

Light a corner with the sculptural paper-rattan Crate and Barrel Weave floor lamp; its unobtrusive design works anywhere. In Natural, $189, crateandbarrel.com.

COURTESY OF MANUFACTURERS (INDIVIDUAL L AMPS)

FEMININE DECO

TEXTURAL BEAUTY

SLEEK ARCHITECTURAL

Rejuvenation’s Willamette 24-inch chandelier has a luminous fluted Italian glass bowl that radiates throwback elegance. $1,099, rejuvenation.com.

In a sea of thousands of woven pendant lights, the Williams Sonoma Home Antibes chandelier has a distinct graphic shape. $2,410, williams-sonoma.com.

The Urban Electric Co. Thao pendant’s striking metal “roof” comes in several colors; we’d use this wine-red one in a hall, or hang a pair over a kitchen island. $2,533, urbanelectric.com.

The Arteriors Celerie Kemble Collection Botany hammered-brass sconce is floral but not fussy. $485, perigold.com.

Hang the low-profile Niermann Weeks Regent rectangular sconce in a hall— the aged-mirror back gives a little shine. $465, circalighting.com.

Brass-and-glass globes are having a moment, but the handmade Cedar & Moss six-inch Athena sconce is timeless. $229, cedarandmoss.com.

The Martha Stewart Carra floor lamp has pretty turnings, a whitewashed finish, and a nubby shade. $219, wayfair.com.

With its skyline-like base, the Kelly by Kelly Wearstler Portman table lamp is a rhapsody in navy blue. $445, clarksonlighting.com.

A slender but solid base made of opalescent alabaster makes the Aerin Lineham table lamp a natural— and neutral—winner. $799, aerin.com.

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American Made

Core Values LITTLE APPLE TREATS, Sebastopol, California

Plant farmers Joanne Krueger and Dan Lehrer certainly know how to make the most of something—especially when it comes to apples. The husband-and-wife duo bought land in 1999 with the simple goal of expanding their nursery business, but the 22-acre orchard they found on the plot became their calling. Its fruit famously flavored Apple Jacks cereal in the ’70s, so they decided to tap into its full potential. First they turned the property organic (a rigorous threeyear process). Then they began fermenting cider vinegars in oak barrels from a nearby winery, and quickly garnered a fan base at the farmers’ market. “Then I thought, What else can I do with apples?” Krueger says. Her answer: buttery caramels, chewy granolas, and bracingly tart and delicious shrubs. —Erica Sloan

ST YLING BY TANYA GR AFF

MARTHA S T E WA R T

To make their acidic syrups called shrubs, Krueger and Lehrer infuse their award-winning cider vinegars with fruits, flowers, a bit of sugar, and fresh and dried herbs. THE DETAILS (from left): Original apple-cider vinegar, $20 for 12.7 oz.; ginger-and-hibiscus shrub, $25 for 12.7 oz.; and Meyer-lemonand-green-coriander shrub, $25 for 12.7 oz., littleappletreats.com.

OCTOBER 2019

PHOTOGRAPH BY JOHNNY FOGG

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The Dreamer Young Huh

Interior designer, New York City

OCTOBER 2019

7 6

11 10

“Pinks can be very juvenile, but this one is grown-up and sophisticated.”

MANUEL RODRIGUE Z (PORTR AIT); COURTESY OF MANUFACTURERS (WALLPAPER, RING); PETER ARDITO (OTHERS)

As a kid in Michigan, Huh was given a choice: She could practice medicine or law when she grew up. “I wasn’t good at math or science, so I became a lawyer,” she says with a laugh. But after clerking at the New York State Supreme Court, she had a lifechanging chat with an interior designer at a cocktail party: “A light bulb went off. I thought, This is what I want to do.” To transition from case research to color swatches, she studied design, interned, and launched her own firm. Twelve years later, business is booming, and her current slate includes homes in Arizona and Philadelphia; a private jet; and a hotel in Turks and Caicos. Huh starts each project “with a mood,” then manifests it with crisp lines, plenty of color, and joyful flourishes. Her personal style has the same energy: The mom of three will wear an Ulla Johnson frock with Stella McCartney platform sneakers and make it look like a no-brainer combination. “Don’t get distracted by choices,” she advises. “Think about how you want to feel, and choose materials and colors based on that feeling.” —Melissa Ozawa

Her Essentials

Style mantra: “Pretty with an edge.”

WIN THIS For a chance to win this flatware set, go to win.martha stewart.com on October 3. For details, see page 117.

1 | Kusmi BB Detox “It’s a citrusy green tea. I drink a cup in the late morning.” $24 for 4.4 oz., us-en.kusmitea.com. 2 | Antique Silver votive holders “I intersperse these with small floral arrangements on a table for instant magic.” 2½″, $16 for 6, jamali garden.com. 3 | Ulla Johnson Genevieve dress “It’s great for a party. Her clothes are feminine and modern.” $1,450, ullajohnson .com. 4 | Sabre Bistro flatware “A fresh version of a classic tortoiseshell style. It would be fun to pair with traditional floral plates.” $95 for a 5-piece setting, fetehome.com.

5 | 2 Note Harmonic Cleansing Face Oil “You just rub it on and put a hot towel over your face, and it practically sucks up all your makeup.” $35, 2notehudson.com.

6 | Les Indiennes Petite Croix tablecloth “A patterned tablecloth and napkins lift the mood of your table.” From $110, les indiennes.com. 7 | Bach: Cello Suites, by Mstislav Rostropovich “There’s just so much depth to his performance. It transports you to a place beyond everyday cares.” From $9.25, amazon .com. 8 | Essie nail polish, in Eternal Optimist “I like to match my nails and toes.” $9, essie.com.

9 | Oribe Après Beach Wave and Shine Spray “It’s great when you don’t have time to style your hair.” $44, oribe.com. 10 | Bobbi Brown lip color, in Brownie “My go-to: a pinkish neutral that’s not too bright and can go day-to-evening.” $29, bobbibrown cosmetics.com. 11 | Chanel Coco Parfum “I’ve been wearing this scent since my mother gave it to me when I was 14.” $130 for 7.5 ml, chanel.com. 12 | Manuel Canovas Bengale wallpaper, in Paprika “If you have a tricky, tiny room, cover every inch of it in toile. It always looks fabulous.” cowtan.com. 13 | Van Cleef & Arpels Magic Alhambra ring “A gift from my husband. I believe it brings me good luck.” $3,950, vancleef arpels.com. 14 | Madewell Whisper cotton V-neck pocket tee “I have one in every color. They’re lightweight, soft, and versatile.” $20, madewell.com. 15 | Benjamin Moore Paradise Peach 011 “It is such a happy color.” benjaminmoore.com. 16 | Lay’s potato chips “On Fridays, I’ll get a bag and pour a glass of rosé—heaven.” 17 | Frances Palmer Pottery Plump vase “Her work is classic, whimsical, and pretty.” $225, francespalmer pottery.com.

MARTHA STEWART LIVING

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Ask top experts for the secret to healthy, resilient strands, and the answer is refreshingly zen: Do less. We’re not suggesting that you break up with your blow-dryer or say bye to the dye. Just streamline your routine and enlist a few tips to maintain your style between shampoos. Turn to learn more, and let it flow. TEXT BY CLAIRE SULLIVAN

OCTOBER 2019

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1. Wash Hair Less Often

3. Stay Sleek While You Sleep

Shampooing is necessary, but it strips away natural oils that keep strands strong and healthy, says Paul McAndrews. So skip the suds when you can. (Bonus: Your color will last longer.) Michael Angelo suggests cleaning and conditioning once or twice a week. To freshen in between, rinse in the shower, and apply conditioner to your ends. If you use styling products, rotate in a clarifying shampoo every few weeks to remove scalp-irritating buildup.

To keep hair smooth and knot-free overnight, treat yourself to a friction-reducing silk or satin pillowcase, advises Justine Marjan. Nighttime is also the right time for dry shampoo, says Angelo. Rather than spraying it into already greasy roots, get ahead of the game. “Apply it to your scalp before bed,“ he advises, and comb it out in the morning. The combing distributes the product from your roots down. TRY: Slip silk pillowcase, $85, slip.com. Evo Water Killer Dry Shampoo, $38, evohair.com. Aerin large comb, $35, aerin.com .

TRY: Neutrogena Anti-Residue Shampoo, $7, neutrogena.com.

2. Style With Care “Treat your hair like delicate fabric,” says Angelo. Since it’s most vulnerable to stretching and breaking when it’s wet, gently loosen tangles before you shower instead of brushing through them afterward. High temps also cause brittleness, says McAndrews. Conditioner helps prevent damage over time, but you should reach for your heat protectant religiously if you blow-dry.

4. Bring Back Bounce

6. Color Consciously

Try these quick pick-me-ups for in-between days. When cleansing your face, work a few drops of shampoo into your hairline, then rinse and blow-dry the roots, says Joseph Maine. For an allover boost, gather hair into two loose buns high on your head, secure with snag-free silk or satin scrunchies, and wave a dryer around them, says Marjan. Let hair cool; release. For extra insurance, steer styling products (and fingers) away from roots, and pin back unruly pieces instead.

There’s no denying it: Dye can make hair parched and brittle. For fewer visits, “ask your colorist to feather lightener at the root to prevent a sharp line of contrast when your natural color comes in,” says Angelo. Then shield your new shade with a hydrating heat protectant and products that block UVA and UVB rays, and wear a hat in the sun, say Brown and Labrecque. TRY: Ouai Hair Oil (for heat protection), $28, theouai.com. ColorProof SeaSugar SaltFree Beach Spray, $28, colorproof.com.

TRY: Lunya silk scrunchie, $18, lunya.co. Kitsch Pink Dot Matchbook bobby pins, $12, mykitsch.com.

5. Trim Regularly Use your ends as a gauge. “When they turn limp or tangle easily, it’s time,” says Eva Mustafai. Repeated blow-drying and heat styling damage them more quickly than if you air-dry, says Paul Labrecque, which means more frequent haircuts. To stave off future splits, stick with a natural-bristle brush (it’s less likely to cause damage than a heat-retaining metal one), and do a deep-conditioning mask once a week, suggests Stephanie Brown. TRY: R+Co round brush, from $75, randco.com. Briogeo Don’t Despair, Repair! Deep Conditioning Mask, $36, briogeohair.com.

OCTOBER 2019

OUR EXPERTS: New York City hairstylist Michael Angelo; NYC colorist Stephanie Brown; hairstylist Paul Labrecque; NYC hairstylist Joseph Maine; Los Angeles stylist Justine Marjan; Pasadena, California, dermatologist Paul McAndrews; Boston hairstylist Eva Mustafai.

PHOTOGR APHS BY PETER ARDITO; ST YLING BY R ACHEL STICKLEY

TRY: Kerastase Densifique Fondant Densité conditioner, $40, kerastase.com. Tresemmé Thermal Creations Heat Tamer, $5, tresemme.com.

HELPING MANAGE YOUR LOVED ONE’S MONEY

UNDERSTANDING BENEFITS

HOW TO MAKE THE MOST OF

Life’s Simple Pleasures With the help of Depend® Fit-Flex®, event planner and avid traveler Greer Morrison doesn’t let incontinence stop her from enjoying every moment. Read on for her story and get inspired.

Working Hard As an event planner in New York City, Greer Morrison doesn’t have time to worry about leakage. Before ﬁnding Depend, she was always looking for the nearest bathroom while setting up a venue. Now, she can be on top of her game while she’s at work. “Depend is part of my workday toolkit,” she says. “It helps me to be mindful and present while I am working, rather than wondering if I am leaking or showing.”

“I put Depend in an overnight bag whenever I travel.”

Being Social Greer loves being around people, whether she’s going out dancing or grabbing brunch with friends. “I don’t want to worry about anything detracting from me enjoying my life,” she says. “Depend Fit-Flex really does contour to my body—sometimes, I don’t even remember that I’m wearing it.”

Seeing the Sights For Greer, travel is a major part of getting the most out of life. “My friends and I like to make a plan every year to visit new places,” she says, whether it be a weekend on Long Island or a trip to Berlin. “We love to get up and go.” Including Depend as one of her packing essentials makes for a stress-free travel experience. “I put Depend in an overnight bag whenever I travel. It’s like second nature to me now,” she says.

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Testing, Testing At-home DNA kits are trying to make learning about your heritage and health one-click-simple. But can they really tell you if Gloria Steinem is your cousin—or if you’re destined for diabetes? Before you jump into the gene pool, consider what experts say these tests can—and can’t—reveal. TEXT BY NAOMI BARR

OCTOBER 2019

tests as the new astrological star charts. They both confirm things you already know (Virgos are organized, for example, and Danes tend to be blond) and lure you in with the prospect of deeper insights. More than 26 million Americans, or about 8 percent of us, have bought one— for ourselves, a family member, or a pet—and by 2021, that number is predicted to jump to about 30 percent. However, unlike horoscopes, the tests are based in medical science, and can have concrete takeaways. Yes, they can unveil long-lost third cousins or French lineage. But they also offer health details that, until fairly recently, you needed to make an appointment with a doctor or genetic counselor to discover. Kits run the gamut in scope and cost. The least expensive ring up at under $100 and zoom in on a specific topic; for example, Orig3n’s Hunger & Weight DNA test ($49) reveals whether your tendency to hang onto extra pounds is genetic. For $199, you can get 23andMe’s health-andancestry bundle, which includes a limited screening of gene variants related to celiac disease, late-onset Alzheimer’s, type 2 diabetes, and breast and ovarian cancers, among other illnesses. It also tells you if you’re a carrier for certain conditions, such as sickle-cell anemia, and generates a series of so-called wellness reports (e.g., your likelihood of being lactose intolerant or a caffeine junkie) and trait results (like whether you’re predisposed to get bunions or fear heights). Others, from companies such as Invitae and Color, are available in doctors’ offices and online, and mostly look for cancers and heart conditions that can be treated before symptoms pop up; they’re pricier

PHOTOGRAPH BY YASU + JUNKO

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($249 to $350) but more comprehensive, since they analyze more genes and variants, and connect you with a genetic counselor to interpret your results. Think of 23andMe as highlighting the key paragraphs in a book, while Invitae and Color summarize whole chapters and hold office hours. There are plenty of reasons to take one of these tests, from pure fun to disease prevention. Before you spit or swab, weigh these pros and cons. REASON NO.

TO FILL OUT YOUR FAMILY TREE

You might learn that you’re 3 percent Portuguese, or that you have seven new cousins within driving distance. And if your medical history is a mystery—maybe you’re adopted, or your mom and dad aren’t close with their parents or siblings—a test could give you a snapshot. CON: It’s like opening Pandora’s box; there’s no predicting what you’ll let out (you might have seven new half-siblings, not cousins, in town). “There are five things we tell people prior to a genetic test,” says Debra Mathews, PhD, a geneticist and assistant director for science programs at the Johns Hopkins Berman Institute of Bioethics, in Baltimore. “We could find nothing; we could find what we’re looking for; we could find something we’re not looking for; we could find variants we don’t really understand; or we could find out your family structure isn’t what you thought it was,” like that your dad may not be your biological father, or that you’re adopted. And this, she adds, happens more often than you might think. Two medical caveats: Most genetic conditions are linked to hundreds if not thousands of variants, and consumer tests check only a small percentage of them. Plus, “much of the genomic data we have today is based on a narrow slice of the population, namely people of European descent, so the tests may not be very helpful for people of African, Asian, Native American, or Latino backgrounds,” says Mathews. “Until these databases become more diverse”—something companies are working on—“that leaves a large number of people out of the picture.” REASON NO.

PRO:

YOU’RE HEALTH-OBSESSED (OKAY, YOU’RE A TOTAL HYPOCHONDRIAC)

You stay on top of taking care of yourself, but some tests can cast a wider net. Per recent research led by Invitae, approximately one in six healthy DNA testers—about 16 percent—learn they may have a genetic risk for developing certain types of medical conditions. Your report could empower you to take preventive steps, or to simply make better lifestyle choices. “If a result gets you to think, Wow, I’m going to start watching what I eat and exercising more, that’s great,” says Michael Stitzel, PhD, an assistant professor at the Jackson Laboratory for Genomic Medicine, in Farmington, Connecticut. CON: Risk is a relative term. “For some inherited disorders, like cystic fibrosis and Huntington’s disease, having the associated variant puts your risk at 100 percent, meaning you’re destined to get it,” says Joel Eissenberg, PhD, a professor of biochemistry and molecular biology at Saint Louis University School of Medicine. “But in most cases, having a known variant only increases it to some point above average.” (Sometimes that number is high enough to warrant action: Testing positive for a BRCA1 or BRCA2 variant can raise a woman’s risk of developing breast cancer

PRO:

OCTOBER 2019

by up to 80 percent, and ovarian cancer by up to 54 percent—so knowing you carry one could potentially save your life.) Also, remember that DNA is just one variable: Risk is also influenced by age, envi ronment, diet, physical activity, and medical and family history, among other factors. REASON NO.

YOU LOVE A PERSONALITY QUIZ

You’ll get genetic “answers” to fascinating (to you) questions— Are you a thrill seeker or a worrier? Were you blessed with more brains or brawn? Which foods make your skin glow?—and can fine-tune routines accordingly. CON: These tests aren’t always great at individual predictions. Unlike those that screen for major medical conditions, which are based on research linking specific variants to significantly higher risk of a disease, wellness insights often pull results from genome-wide association studies. Translation: They look for common genomic signals in people who share a certain trait, but those commonalities may have very little impact on the subject of your test. “It’s an association, not a causation,” stresses Mathews. If you really want to know whether you’re a deep sleeper or not, we have a better idea: Ask your bedmate. REASON NO.

PRO:

YOUR CHIWEENIE HAS A CURLY TAIL

Knowing your pup’s percentage of dachshund and Chihuahua, via a test from Wisdom Panel, Embark, or others, can help you tailor training and medical decisions, since certain personality traits, diseases, and conditions are common among certain breeds. Additionally, you may learn that Titus got his corkscrew tail from a pug ancestor. No dog? No worries. DDC Veterinary has avian, feline, and equine kits, too. CON: Like many tests for humans, these aren’t 100 percent reliable. And not all companies check for all breeds—Wisdom Panel checks for more than 350; Embark lists over 250—so make sure the one you pick covers your dream dog. You could also, of course, learn that your beagle isn’t a beagle at all—and if that’s what your kids begged for, you might just decide to keep the results to yourself. PRO:

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Herby Pumpkin Seeds Don’t worry about rinsing off the pulp—it caramelizes in the oven, adding sweet flavor and texture. 2 cups fresh pumpkin seeds 2 teaspoons fennel seeds 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil Pinch of kosher salt 2 tablespoons freshly grated Parmigiano-Reggiano 1. Preheat oven to 300°. On a

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Ask Martha

OCTOBER 2019

10 MIN. 55 MIN. | MAKES: 2 CUPS

What’s a delicious way to bake pumpkin seeds? —Carla Connors, Memphis, Tenn.

Our food editors love to drizzle them in olive oil and toss them with a handful of spices to bring out their nutty, earthy flavor. One mix we swear by: fennel seeds, dried oregano, and grated Parm (see recipe above). For an Asian-inspired twist, blend white sesame seeds with five-spice powder, and if you’re craving something sweet, try maple sugar, cinnamon, and cardamom.

VICTORIA PEARSON/GET T Y IMAGES (SQUASHES); PETER ARDITO (SEEDS)

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What’s the best way to clean a silk scarf? —Casey Eisenberg, Palo Alto, Calif.

—Jenson Merrison, Scottsdale, Ariz.

If the sheer thrill of a visitor sends your pup right onto his hind legs—and into the air for a nose-to-nose welcome—try a training technique that rewards a seated greeting. “Give your dog the ‘sit’ command, then have a friend come toward him. If he leaps up when she arrives, ask her to walk away and start over,” says Alison Schramel, a behavior and training specialist at the Animal Humane Society. “When he manages to keep all four paws on the ground for the full approach, have the greeter offer caring pats and a treat.” During this training period, ask guests to turn their back on your dog if he jumps, rather than show him any attention, positive or negative. “Scolding or pushing, for example, can actually reinforce the bad behavior by giving the dog a form of the interaction he seeks,” Schramel says. To spare visitors who may not want to take part in your canine’s education, keep Spunky on a leash, or in a crate or a different room, when they enter your home.

bring the party outdoors. warm up any outdoor get-together with your favorite fall sips. Chinet® Comfort Cup® insulated hot cups keep the mood light and the drinks toasty.

To keep a scarf’s color uniform, wash the whole item instead of spottreating, says Rapinchuk.

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.

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OCTOBER 2019

SOL STOCK /GET T Y IMAGES (DOG); BRYAN GARDNER (SCARF)

How can I get my dog to stop jumping on guests when they come over?

Always dry-clean expensive scarves if you want to maintain their crispness. If you have one you wear more casually, first check that it’s been chemically treated to be colorfast, says Becky Rapinchuk, author of Clean Mama’s Guide to a Healthy Home (HarperCollins). Wet it in a discreet spot, then dab with a white cloth; if color transfers, dry-clean to prevent fading. Otherwise, handwash in tepid water with mild detergent. Rinse with water and 1/4 cup white vinegar, then again with just water. Roll in a towel; lay flat to dry.

5 Tips for Throwing a Fall Tailgate Party THE CHINET® BRAND SHOWS YOU HOW TO RING IN THE SEASON WITH AN ON-LOCATION CELEBRATION.

1 2

CHOOSE FALL DÉCOR: Make the party feel speciﬁc to the season with festive touches, like fall ﬂowers and mini pumpkins. Bring a stack of cozy blankets for chilly weather. ENJOY OUTDOOR GAMES: Get guests mixing and mingling by organizing lively team games. Cornhole or lawn bowling are easy, fun options.

3 4

PLAN A PORTABLE MENU: Choose foods that can be carried around and feel seasonally appropriate. Try chips and salsa, pigs in a blanket, burgers, and healthier options, like veggies and hummus. THINK ABOUT THE DRINKS: Prepare warm beverages, like apple cider or cocoa, mulled wine, and coffee, alongside colder options.

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Everyday FOOD COOK, NOURISH, ENJOY

Betalains, which are antioxidants that support liver function and reduce inflamma‑ tion, give beets their bright color, says Seattle nutri‑ tionist Aimee Gallo. For the biggest benefit, enjoy the vegetable raw.

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

| HEALTHY APPETITE |

Cool Beets These colorful bundles are a real package deal. Whether you go for gold or red, the roots pack nearly four grams of fiber per cup, and the leaves contain potassium, calcium, and iron. Our recipes bring out their natural flavor. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

PHOTOGRAPHS BY JUSTIN WALKER

MARTHA STEWART LIVING

A Light, Crunchy Side

Raw‑Beet and Celery‑Root Salad Beets are a top source of plant-based iron; pairing them with citrus helps your body absorb the nutrient. Peel 1/2 celery root and 1 beet; slice into matchsticks (2 cups each). Toss with 1/2 cup thinly sliced red onion, 1 packed cup fresh parsley leaves, 3 tablespoons extravirgin olive oil, 2 tablespoons fresh lemon juice, 1/4 cup toasted pine nuts, and 1/2 cup shaved Parmigiano-Reggiano (from 1 ounce). Season with kosher salt and freshly ground pepper; serve. ACTIVE/TOTAL TIME:

A Plant‑Powered Lunch

New Leaves

Caramelized Beet‑Lentil Pilaf

Beet greens contain two kinds of carotenoids that support eye and brain health, says Aimee Gallo. They also enliven this snack-slashappetizer. Serve sautéed beet greens on a wheat cracker with Dijon mustard and sharp cheddar.

Grated beets simmer with rice and lentils for this bowl. Together, they provide 10 grams of fiber per serving. Cover 3/4 cup brown lentils with 2 inches water in a small saucepan. Bring to a boil, then reduce to a simmer, partially cover, and cook until almost tender, 10 to 12 minutes. Drain. Coarsely grate 1 peeled raw beet; chop the greens and set aside. In a large straight-sided skillet, heat 1/4 cup extra-virgin olive oil over medium. Add 1 thinly sliced onion, grated beet, and a generous pinch of kosher salt. Cook, stirring, until caramelized, 10 to 12 minutes. Add 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1 cup long-grain white rice; cook until rice is opaque, 1 to 2 minutes. Add 11/2 cups water and lentils. Stir and bring to a boil, then reduce to a simmer, cover, and cook over low heat until rice is crisp-tender, 15 minutes. Uncover; top with reserved beet greens. Re-cover and cook until greens are tender, about 5 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Serve with plain yogurt, Aleppo pepper, and a drizzle of oil. ACTIVE TIME:

20 MIN. | TOTAL TIME: 1 HR. 10 MIN. | SERVES: 4

OCTOBER 2019

20 MIN. | SERVES: 4

How to Sauté Beet Greens Coarsely chop leaves and stems from 1 bunch. Sauté stems with 1 tablespoon extra‑virgin olive oil and 1 thinly sliced garlic clove in a large skillet over medium heat until tender, about 2 minutes. Add leaves and 2 tablespoons water; cook until tender, 3 to 4 minutes. Season with salt and pepper.

What do you want FOR BREAKFAST? Something

DELICIOUS

Something

HIGH IN FIBER

| WHAT’S FOR DINNER? |

BEYOND THE BURGER Ground meat is a cut (okay, mince) above the rest. It’s quick-cooking and cost-effective, but also surprisingly versatile. Get creative and crumble it into a ginger-peanut stir-fry, chipotle-chicken flautas, or this spicy skillet pizza, and watch this down-home hero save the day. TEXT BY GREG LOFTS RECIPES BY LAURYN TYRELL

OCTOBER 2019

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

Eggs bake on top of cheddar, feta, and spiced ground beef in this flavor-packed skillet pie.

Spiced-Meat-and-Feta Pizza

Ginger-Peanut Turkey Stir-Fry

Crispy Baked Chicken Flautas

Pork-Meatball Skillet Bake

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

Ginger-Peanut Turkey Stir-Fry 1/3 cup fresh lime juice (from 3 limes)

8 ounces ground beef or ground lamb

1 tablespoon packed light-brown sugar

1 cup minced onion (from 1 small)

3 tablespoons fish sauce

¼ teaspoon ground allspice Kosher salt and freshly ground pepper 12 ounces pizza dough, room temperature

1 cup thinly sliced red onion (from 1 small) Kosher salt and freshly ground pepper 3 tablespoons creamy peanut butter

2 ounces feta, room temperature, crumbled ( 1/2 cup)

1 tablespoon chile-garlic sauce

4 ounces mild white cheddar, grated (1¼ cups)

2 tablespoons vegetable oil

4 large eggs Salad, for serving

1. Preheat oven to 500°. Heat oil in a large ovenproof cast-iron skillet over medium-high. Add beef, onion, and allspice; season with salt and pepper. Cook, breaking up meat with a spoon, until browned, 5 to 6 minutes. Transfer to a bowl. Remove skillet from heat; carefully wipe clean.

2. Drizzle skillet with oil. Using your hands, stretch dough into an approximately 12-inch circle; place in skillet, stretching to edges. Sprinkle evenly with feta, cheddar, and meat mixture, leaving a ¼ -inch border. Bake until cheeses have melted and crust is crisp on bottom, 14 to 16 minutes. Remove from oven; make 4 small wells in meat mixture and add 1 egg to each. Bake until set, 7 to 9 minutes more. Let cool in skillet 5 minutes; serve with salad. ACTIVE TIME:

20 MIN. | TOTAL TIME: 1 HR. | SERVES: 4

1¼ pounds ground turkey, ground pork, or a combination 4 teaspoons grated fresh ginger (from a 2-inch piece) Tender lettuce leaves, steamed rice, and herb sprigs (such as basil and mint), for serving

1. In a small bowl, combine lime juice, brown sugar, fish sauce, and ½ cup onion; season with salt and pepper. In another bowl, whisk together peanut butter, chile-garlic sauce, and 6 tablespoons warm water until smooth; set aside. 2. Heat oil in a large skillet over high. Press turkey into skillet; season with salt and pepper. Cook, undisturbed, until underside is browned, 3 to 4 minutes. Add ginger and remaining ½ cup onion; cook, stirring and breaking up meat with a spoon, until onion softens and meat is cooked, 1 to 2 minutes. Stir in peanut-butter mixture. Remove from heat; let cool 10 minutes, then stir in limeonion mixture. Serve in lettuce cups, with rice and herbs. ACTIVE TIME:

Crispy Baked Chicken Flautas

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

Pork-Meatball Skillet Bake

3 tablespoons extra-virgin olive oil, plus more for brushing

1 pound ground pork

1 pound ground chicken, preferably dark meat

1 tablespoon fennel seeds, lightly crushed

Kosher salt and freshly ground pepper 1 tablespoon tomato paste 2 teaspoons chopped chipotle in adobo, plus 2 teaspoons sauce

¼ cup chopped cilantro leaves and tender stems, plus more for serving 2 teaspoons fresh lime juice 6 ounces Monterey Jack, shredded (11/2 cups) 6 flour tortillas (each 8 inches) Pico de gallo and sour cream, for serving

1. Preheat oven to 425°. Heat oil in a large skillet over mediumhigh. Add chicken; season with salt and pepper and cook, breaking up with a spoon, until browned, 3 to 4 minutes. Stir in tomato paste, chipotle and sauce, and ½ cup water. Bring to a simmer, then reduce heat and cook until most of liquid has evaporated, about 2 minutes. Stir in cilantro and lime juice.

2. Brush a 9-by-13-inch rimmed baking sheet with oil. Arrange

¼ cup cheese and about 1/3 cup meat mixture along center of a tortilla; roll up and place seam-side down on baking sheet. Repeat with remaining cheese, meat, and tortillas. Brush tops with oil; bake until browned and crisp, 12 to 14 minutes. Serve with pico de gallo, sour cream, and cilantro. ACTIVE TIME:

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

1½ ounces Parmigiano-Reggiano, grated ( 1/3 cup) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 red or yellow bell peppers, cut into 1/2-inch strips (2 cups) 1 onion, cut into 1/2-inch slices (11/2 cups) 1 can (15 ounces) tomato sauce 3 thick slices crusty boule, halved 6 ounces fresh mozzarella, thinly sliced Fresh basil leaves, for serving

1. In a bowl, combine pork, fennel, Parmigiano, ¾ teaspoon salt, and ½ teaspoon pepper. Form into 1½ -inch balls. Heat oil in a large straight-sided skillet over medium-high. Add meatballs; cook, turning, 5 to 6 minutes. Transfer to a plate. Add peppers, onion, and ¼ cup water to skillet; cook, stirring occasionally, 4 to 6 minutes. Stir in tomato sauce and ¾ cup water. Season with salt and pepper; return meatballs and juices to pan. Bring to a boil, then reduce heat and simmer, partly covered, until meat is cooked, 10 minutes. 2. Preheat broiler, with rack 6 inches below element. On a baking sheet, drizzle both sides of bread with oil. Broil, flipping once, until toasted. Nestle into skillet; top everything with mozzarella. Broil until cheese melts, about 2 minutes. Serve topped with basil. ACTIVE TIME:

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

Spiced-Meat-and-Feta Pizza

| OUT OF THE KITCHEN |

FRESH TAKES This month, our food editors share a mind-blowingly easy way to wash mushrooms, a new cookbook from an old friend, and retro pantry staples that deserve some respect.

Second Acts You say outdated, we say au contraire. Here, odes to three old-school ingredients.

One Sweet Read

The Rinse Cycle Cleaning mushrooms with a vegetable brush has always been our go-to method, but let’s be honest: It can be tedious (and doesn’t always get them pristine). Then we figured out a genius shortcut: Fill a bowl with cool water, float whole button or cremini mushrooms in it, and bob them around with your hands to release any stuck-on dirt. Briefly drain them on a towel, then prep and cook them immediately. No grit or grime, and no wasted time. —Greg Lofts

OCTOBER 2019

ICEBERG LETTUCE What it lacks in pedigree, it makes up for in mellow sweetness and unparalleled crunch. Senior food editor Lauryn Tyrell uses it on sandwiches and to give oomph to softer greens.

CELERY SALT Whip out that bottle you bought for one recipe and haven’t touched since: “It adds fast flavor to popcorn, baked potatoes, and soups,” says deputy food editor Greg Lofts. Try McCormick Gourmet celery salt ($4 for 2.5 oz., jet.com).

SUNDRIED TOMATOES They were a power couple with pesto and served in everything in the ’90s, but only pesto had staying power. However, assistant food editor Riley Wofford loves Agromonte semi-dried cherry tomatoes with pasta and herbed goat cheese, or as a snack right from the jar ($10 for 7 oz., amazon.com).

CON POULOS (MUSHROOMS); PETER ARDITO (OTHERS)

To keep mushrooms from turning soggy, refrigerate them unwashed in a paper bag (it won’t trap moisture like plastic does).

We couldn’t be more excited to get our hands on the latest cookbook from former Everyday Food editor Samantha Seneviratne. In The Joys of Baking: Recipes and Stories for a Sweet Life (Running Press), she shows you how making treats can do more than satisfy a craving or celebrate a success. “Sam weaves together personal anecdotes with truly delicious— and beautiful—recipes,” says Living food and entertaining director Sarah Carey, who’s cueing up the chocolate-cardamom babka, apple snack cake, and bananabread scones.

GOOD FOOD IS T H AT M U C H B E T T E R W I T H G O O D C O M PA N Y.

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

| EASY ENTERTAINING |

Serve the chili with a free-for-all of fresh cilantro, radishes, and avocado. Throw in tortilla chips, cotija cheese, and jalapeños for even more zing.

Fiesta in a Bowl

As the days and nights turn cooler, dial up the heat with our pressure-cooker chili verde. Simply sautè an onion and brown a pork shoulder, then stoke the stew with green chiles and salsa. Add some friends, and you’re ready to party. TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY

Pressure-Cooker Chili Verde This recipe can be made a day ahead. 3¼ pounds pork shoulder, cut into thirds Kosher salt and freshly ground pepper 2 to 3 tablespoons vegetable oil 1 large onion, thinly sliced 1 can (7 ounces) diced green chiles, such as Goya 13/4 cups medium green salsa, such as Xochitl Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

Heat 2 tablespoons oil in an electric pressure cooker set to sauté. Working in batches, brown pork all over (adding remaining oil when needed), 16 to 20 minutes. Remove pork and switch cooker off. Let pork cool slightly; cut into 1-inch chunks. 2. Return cooker to sauté setting. Add onion, season with salt and pepper, and cook until translucent, about 3 minutes. Return pork to cooker with canned chiles and salsa. Secure lid; manually set cooker to high. Set timer for 35 minutes; let come to pressure. 3. Once time is complete, switch off and manually release pressure, then remove lid. Let cool 10 minutes; skim fat. Serve with accompaniments. ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 45 MIN. | SERVES: 4 TO 6

OCTOBER 2019

Hover your phone over this smart code to learn how to cook this chili without a pressure cooker.

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

1. Season pork with salt and pepper.

Eggland’s Best lets you show the love so tastefully No other egg provides 10 times more vitamin E, 6 times more vitamin D, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves. Your love for your family isn’t ordinary, so why serve ordinary eggs? Give them only the best–Eggland’s Best.

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Fig-and-Plum Cake Lining the pan with wide strips of parchment makes it easy to remove the finished result. 2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan 4 ripe but firm plums (1¼ pounds total), each pitted and cut into 4 wedges 6 small figs (about 4 ounces total), halved 1¼ cups sugar 1 teaspoon kosher salt 1¼ cups unbleached all-purpose flour, plus more for pressing dough into pan

¼ teaspoon baking powder 1 cup finely ground almond flour

2 large eggs, room temperature

¼ teaspoon pure almond extract

1. Preheat oven to 350°. Butter a

9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with ½ cup sugar and ¼ teaspoon salt; set aside. 2. In a food processor, pulse 1 cup all-purpose flour, ¼ cup sugar, and ¼ teaspoon salt to combine. Add half of butter; pulse until fine crumbs form. With floured fingers, press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.) Bake until light golden, about 20 minutes. Let cool 15 minutes.

| SWEETS |

The Time Is Ripe Put your best fruit forward for this dessert: The plums and figs pictured here are in peak season, but you can also use apricots, peaches, and nectarines. A buttery crust lays the foundation for a frangipane filling, and the juicy slices caramelize on top. In short? It’s satisfaction, squared. TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY

OCTOBER 2019

ing butter, ½ cup sugar, and ½ teaspoon salt with baking powder until combined. Add almond flour, remaining ¼ cup all-purpose flour, eggs, and almond extract; process until smooth. Spread evenly over crust. Top with fruit, cut-sides up, and any remaining sugar mixture from fruit bowl. Bake until fruit is bubbling and filling is firm, about 1 hour, 5 minutes. Let cool in pan 15 minutes, then lift out of pan with parchment, transfer to a wire rack, and let cool 1 hour. Serve. ACTIVE TIME: 25 MIN. | TOTAL TIME : 1 HR. 50 MIN., PLUS COOLING SERVES: 8 TO 10

FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

3. In food processor, pulse remain-

October

“Every leaf speaks bliss to me, Fluttering from the autumn tree.” —Emily Brontë, “Fall, Leaves, Fall”

PHOTOGRAPH BY CLAIRE TAKACS

MARTHA STEWART LIVING

If you think fresh noodles require special equipment or chef experience, try your hand at these recipes. The doughs are forgiving (imperfection is part of their rustic appeal) and have a light, springy texture when cooked that makes the effort ever so rewarding. Master three styles—egg, plain, and dumpling— and you can serve up almost any shape, from strands of pici to tubes of garganelli. Just imagine the pasta-bilities.

PHOTOGRAPHS BY PAOLA + MURRAY TEXT BY MICHELLE SHIH RECIPES BY GREG LOFTS

PICI WITH SHORT-RIB RAGÙ For all the recipes, see page 112.

Roll With It Twirlable strands that are fatter than spaghetti, pici (pronounced “peachy”) are a surefire shape for beginners and kids. Don’t worry too much about making them the same length; it’s more important to keep the thickness consistent (and remember, they’ll expand as they cook). While you play with the dough, the short ribs braise in the oven until they’re fall-apart tender and saucy enough to coat the noodles— and melt in your mouth. THE DETAILS: Mikiko Iyama Relief platter, 11.4", $285, rwguild.com.

Flour 411 There are four recipes in this story that call for “00” (or “doublezero”) flour, which is more finely milled than all-purpose and gives pasta a delicate and al dente (but not too chewy) consistency.

MAKE EGG DOUGH LIKE A PRO

Mix ½ cup semolina flour and 1½ cups “00” flour; form into a pile. Create a well in the center and crack in 2 large whole eggs, 6 yolks, 1 tablespoon warm water, and 1 teaspoon extra-virgin olive oil.

Use a fork to whisk the eggs, gradually drawing in the flour mixture a little bit at a time until it forms a ragged dough.

On a lightly floured work surface, knead the dough until it’s smooth and elastic, and springs back quickly when you poke it. If it’s sticky, add a bit of flour; if it feels dry, sprinkle with a little water.

Wrap the dough in plastic and let it rest at room temperature for 1 hour. This helps the gluten relax, which makes the pasta easier to roll out—and more tender when cooked.

RICOTTA RAVIOLO WITH GARLICKY GREENS

Square It Off This giant ricotta-and-egg-yolk-filled raviolo looks AP-level, but it’s surprisingly straightforward. A few pointers: After you brush water around each dollop of filling and lay a second sheet of dough on top, gently push out any air pockets as you press the squares together by working from the center out. And take care not to overcook the ravioli, so the yolks stay runny and the pasta is al dente. Draped over beds of pancettastudded kale and dandelion greens, they give new meaning to sunny-side up.

THE DETAILS: Yasushi Kuno Rinka plate, in Black, from $82, rwguild.com.

Tubular Tip After cutting the rolled-out dough into two-inch squares, place a wooden dowel or chopstick across one corner, roll, and dab the opposite corner with water. Press the dough together to stick.

GARGANELLI WITH FENNEL PUTTANESCA

Just Connect When you first see garganelli, you may think, Have we met before? These tapered tubes with a visible fold where the dough attaches to itself are kissing cousins of penne. The overlap makes it vital to roll the dough out very thinly, or it’ll get gummy when boiled. Garganelli are also super scoopers for this rich, bright puttanesca sauce. Sweet fennel balances out salty capers and olives, and a few anchovy fillets add umami.

Catch Some Air Heavenly little clouds—that’s what homemade gnocchi taste like. For maximum fluffiness, use a ricer, not a masher, to break up the cooked sweet potato. Similarly, don’t overwork the dough: Gently knead it just until it’s uniformly orange in color, with no streaks. Stir the cooked pasta in a pan of brown butter, and finish with fried sage and nutty sesame seeds, pepitas, and poppy seeds. One savory crunch will send you soaring.

Precision Tool BROWN-BUTTER SWEET-POTATO GNOCCHI WITH SEEDS

Think of a bench scraper as an extension of your hand, but sharper. It’s handy for every step when you’re making gnocchi, from scraping dough off the counter to cutting it into even pieces.

SPINACH SPAETZLE IN GAME-HEN BROTH

Pressing Advice The fastest route from dough to dinner is mixing up some spaetzle. A ricer will be your main squeeze for that job. The consistency should be like thick pancake batter, so the pasta pushes through easily.

Create Squiggle Art If chicken-and-dumplings went to finishing school, it’d come out looking like this. The poultry here is game hen, more flavorful than the larger bird and faster to cook (think 20 minutes instead of 45). The spaetzle are mostly puréed spinach, with just enough flour and egg to hold them together. For a truly refined meal, serve the steaming bowls with fresh dill, a drizzle of fruity olive oil, and a little splash of lemon. THE DETAILS: Kaneko Kohyo Flower Rinka bowls, in White, from $24 each, rwguild.com.

DO A DOUBLE TAKE

2 3 1. Make two batches of egg dough, one with a teaspoon of cuttle‑ fish ink. (You may find packages labeled “squid ink”; it’s the same thing.) Then roll them out together. 2. Using a pastry wheel, cut the bicolor dough into 1‑inch‑wide strips, then use the fluted side of the wheel (if you have that option) to cut it crosswise and form 2‑inch‑long rectangles with scal‑ loped ends. Pinch the middle of each strip to create bow ties. 3. If you plan to cook the pasta the same day, dust a rimmed baking sheet with semolina flour, and lay the bow ties in rows on top. To freeze them, line the sheet with parchment paper first. Place it in the freezer until the pasta is firm, then trans‑ fer to a resealable bag and freeze for up to a month.

ART DIRECTION BY JAMES MAIKOWSKI; ILLUSTR ATIONS BY BROWN BIRD DESIGN; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF

The dramatic look of these bow ties comes from two layers of egg dough—one regular, one dyed with cuttlefish ink—that you roll, one on top of the other, into a single two-tone sheet.

Go Festive-Formal Cuttlefish ink gives this pasta its dressy appearance and a rich, briny (but not fishy) flavor that doesn’t overwhelm the shrimp. The sauce is eerily fast to execute, too: You make a quick stock from the shrimp shells, then reduce it with a little tomato paste and fresh lemon and orange juices, which add bright sweetness. Toss it all together, and dinner is done before you can say, “Boo!” THE DETAILS: Mikiko Iyama Relief plate, in Black, from $105, rwguild.com.

TUXEDO BOW-TIE SHRIMP

CAPE

P TO THE

With a thick planning dossier under one arm and a sharp eye for design and detail, a creative New York City mom oversaw the construction of her family’s stunning second home from the ground up. Now they welcome loved ones to their airy retreat year-round, and envelop them in comfort and style. PHOTOGRAPHS BY CHRISTOPHER CHURCHILL — TEXT BY DAN SHAW

NEUTRAL TERRITORY

In the great room, reclaimed-wood beams bring rustic character; vintage chairs from Hollywood at Home, in Los Angeles, have creamy linen cushions that complement the upholstery on the RH sofa. Jaimie Baird stands next to a wroughtiron and mango-wood coffee table from Wisteria; she had the television tucked into a cabinet next to the fireplace. Opposite: The foyer’s white shiplap walls have a nautical New England vibe. The pinstriped wool stair runner has a custom arrow design on the risers; a large barnacled vase sits on live-sawn, wide-plank French oak floors from Sawyer Mason; and the light fixture is by Apparatus.

A SERENE STUDY

Baird saw a pocket of “dead space” next to the home’s upstairs laundry room as an opportunity. She covered the walls with Imprint Wallpaper vinyl covering from Villa Nova, in Fondant, and turned it into an office where she edits photographs and the kids do homework. The desktop is made of cerused (aka lime-finished) oak; the chairs are vintage, reupholstered in Rebecca Wood fabric; and the globe light is from Roman and Williams Guild.

COOL CUBBIES

The mudroom, which leads to an outdoor shower, has shiplap walls, slate-tile floors, copper lights scored at the Brimfield Antique Flea Market in Massachusetts, and closets with perforated doors—“something that’s been done in England for years,” says Baird. “They’re great for stinky sports stuff and provide places for everything, so the house stays super-clean.”

Jaimie Baird talks about her family beach home in the town of Osterville, Massachusetts, on Cape Cod, the word family doesn’t just refer to her husband, Chip, and their children, Loch, 12; Blake, 10; and Olive, 8. It also encompasses grandparents, siblings, aunts, uncles, cousins, and close friends with kids of their own. “We have seven bedrooms, and we can sleep 26 in the main house and four in the pool house,” she says, adding that pullout sofas and deep window seats make excellent extra bunks. The Bairds, who live most of the year in Lower Manhattan, where Chip works in finance, head to the cape for holiday weekends during the school year and decamp there for the entire summer. “We live a busy life in the city,” says Baird. “I wanted this to be a place to relax and recharge.” She also wanted every detail to be personal and considered: “When I met with our architect, Peter Pometti of Architectural Innovations, who was also our contractor, I handed him an 85-page bound document with room-by-room specifications for how the house would be finished and decorated,” she says. “I’d already checked the inventory on everything—even the color of the grout for the bathrooms.” It was that attention and diligent legwork that delivered a new and fully furnished 8,000-square-foot home just 10 months later. Baird’s aesthetic is emphatic: She makes bold, calculated, and clever choices. She gravitated to a neutral palette (Benjamin Moore’s White 01 for nearly every wall, and Black Beauty for the kitchen cabinets and powder room), with rugs and bed linens providing warm color. The hurricane-proof floor-to-ceiling window walls in the kitchen and great room are collapsible for true indoor-outdoor living. There’s even a well-placed six-inch space between the kids’ bunk beds and the walls, “which means no wrestling matches with mattresses when you make them,” she says. And since she knew she wanted to suspend a stone trough for the sink in the powder room, she had heavy-duty steel brackets built into the framework of the house. But as practical as she is, Baird is also a softie when it comes to sentimental touches. A desk from the beauty salon her mother ran for 45 years lives on as a nightstand in a guest bedroom: “It’s where she kept the cash, and it represents all her hard work to raise my sister and me as a single mom.” And family photos are a focal point, to put it mildly: Exactly 600 of them in identical IKEA frames line the walls of the home’s basement crafts-and-movie space. “It’s important that in every room, there are things from your roots that ground you,” she says. Mission more than accomplished. HEN DESIGNER AND PHOTOGRAPHER

A FA M I LYF R I E N D LY KITCHEN

The gang’s all here (from left): Olive, Chip, Jaimie, Blake, and Loch. But they often have impromptu parties for 25 in this open space, too. “We grill marinated steak tips and chicken, and have friends bring sides and dessert.” The top of the island is lightly veined Bianco Imperial marble sealed with Clearstone (“you can spill red wine on it and swoosh it off”); the reproduction industrial-style light fixtures are from Ann-Morris in New York City; the leather Collins counter stools are from Serena & Lily. And the unlacquered-brass faucet is by Waterworks.

SPA VIB ES

Left: The home’s bathrooms have walkin showers to accommodate “our parents’ getting older,” Baird says. The master bath’s showerhead is from Waterworks, and the black tub is Penhaglion. Baird bought the vintage rug on a trip to Marrakech. On Etsy, she found a small South Carolina company to make muslin café curtains. Below: A stone trough sink nabbed in New Orleans hangs off the black shiplap walls in the powder room. To highlight the Tabarka Studio tiles underfoot, the floor was trimmed in oak. The light fixture is from Ochre, and the mirror is RH.

SUITE DREAMS

Opposite: The nightstand and four-poster bed in the firstfloor guest room are from Noir, and the mirror is by RH. The curtains are made of linen from Raoul Textiles, and the rug was spotted at a clearance sale at Anthropologie. “I’ll shop everywhere, from flea markets to Roman and Williams Guild,” Baird says. “I love the thrill of the hunt.”

KIDS’ QUARTERS

Above, from left: The wing chair in Loch’s room belonged to Baird’s grandfather; she reupholstered it in Zak+Fox fabric. The window trim and doors are painted in Benjamin Moore In the Garden green. The bunk beds—full-size below, twin on top—are dressed in Injiri linens, and the sconces are by Ralph Lauren Home. Left: In the girls’ room, the walls are painted in Farrow & Ball’s Pale Powder. An Aerin lamp hangs above a window seat upholstered in fabric from Willie Weston, which doubles as a bed for sleepovers. The dresser is vintage Avalon Yatton.

G O O D -T I M E S GA L L E RY

ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY LILI ABIR REGEN

The photos in the children’s play space capture “family memories on Cape Cod over the past 12 years,” Baird says. “We’ve been coming to Osterville since my son was born.” The stools are from Steven Alan—“their home department is a well-kept secret”—and the stainless-steel-topped table once graced her mom’s kitchen.

broccolicious Broccoli, Lemon, and Gouda Pizza

PHOTOGRAPHS BY YUKI SUGIURA • TEXT BY PAMELA KAUFMAN • RECIPES BY SARAH CAREY

We’re willing to bet that there’s some broccoli in your crisper right now. Before you steam or roast it, check out this fresh crop of recipes, which take America’s go-to vegetable from default to beyond delicious. Enjoy it as an unexpected pizza topping, as the most succulent part of a stir-fry, or fried into an addictive appetizer, and mark our words: These greens will be the first thing to disappear from everyone’s plate, not the last.

DELIVER THE GOODS First, a buyer’s guide: At the grocery store or farmers’ market, select heads with tight buds, firm stalks, and no discoloration; the cut ends should look pale green and moist. Opposite: Smoky, crispy kismet happens when you give broccoli a blast of high heat in the oven. Lightly charred pieces mingle with caramelized lemon slices and rich melted Gouda on a pie that could more than hold its own at the little Neapolitan place in town.

Broccoli Fritto Misto

For all recipes in this story, see page 114.

CRANK UP THE CRUNCH To turn a bunch of florets into a fantastic starter, give them a quick dip in our light, bubbly batter. (Rice flour is the secret to long-lasting crispness.) Drop in a few sage leaves and peperoncini, and fry it all until crackly and golden. Then pair it up with a zippy dipping sauce of vinegar, garlic, salt, and peperoncini brine, and rush the fritto misto from pot to table pronto—it’s best served blow-on-it-first hot.

Broccoli and Ranch Dip

Creamy Broccoli-andSpinach Soup

UPDATE AN OLDIE With sparky accents, classic faves can taste brand-new. Clockwise from top left: Mounds of spinach take creamy broccoli soup in a deep and vibrant direction; top it with store-bought pretzel nuggets and tangy crème fraîche. Blanch florets to bring out their sweetness, then dunk them in a buttermilk ranch dip brightened with fresh herbs. Flavor-bomb roasted broccoli with feta, seeds, and spices for a side that can moonlight as a meatless main. Or pass on takeout, and stir-fry stalks with tender skirt steak and bottled black-bean garlic sauce—the “treetops” soak up every silky drop.

Roasted Broccoli With Seeds and Feta

Beef and Broccoli With BlackBean Garlic Sauce

Broccoli-andPotato “Samosa” Pie

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY TANYA GR AFF

EXPAND YOUR COMFORT ZONE The warming, fortifying dishes you crave in fall often shuffle the same familiar flavors, but not these mavericks. A Southeast Asian soup is spicy enough to ward off the chill (or the beginnings of a cold). To power up the bowl, simmer delicate Broccolini just until it softens, then pile it in with tofu and noodles, and ladle on the broth. Opposite: The smashed-potato filling of our Indian-inspired slab pie is studded with bits of snappy broccoli, plus taste-bud-tingling coriander and cumin and mustard seeds.

Ginger-Lemongrass Broth With Noodles, Silken Tofu, and Broccolini

W H O O O -V I L L E  Owls have long been folklore’s spooky and ominous messengers. But our take on these glowing nocturnal birds is more friendly than foreboding. Grab two pale white pumpkins—‘Lumina’, ‘New Moon’, and ‘Casper’ cultivars will all work. Stack a squat one on a taller one for an adult; give the babies bigger noggins. To attach ears, stick toothpicks in triangles cut out of the sliced-off tops. Perch one on your porch, or fill a tree with multiple watchers in the woods. See page 117 for the detailed how-to.

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BUMPS IN THE NIGHT " 

" 

A treeful of sharp-eyed owls. A den of hissing snakes. A bevy of sinister swans. Look more closely, if you dare, and you’ll see that the creatures in these Halloween scenes are no such things. They’re garden-variety gourds and pumpkins, dressed up for the occasion. All it takes is a carving tool, a coat of paint, and a can-do spirit to turn unsuspecting squashes from your local nursery into creepy crawlers that will wriggle and wing their way into a trick-or-treater’s dreams. " 

"  PHOTOGRAPHS BY PATRICIA HEAL | TEXT BY ELENI N. GAGE

101

SN AKEL AN D IA

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Eggs this gigantic don’t hatch regular snakes. And their inky interiors hint that something seriously scary is slithering out. Embellish aptly named snake gourds with gigante-bean eyes and tongues made of forked twigs or curly devil’s pods (find them online or at the florist). The “shells” are beach-ball-size ‘Full Moon’ pumpkins with jagged holes; twist your knife as you insert it to create the cracks. Then scoop out the seeds, and tint the insides by brushing on black food coloring diluted with a little water. The flesh will soak it up, but it won’t seep through to the skin—a clever little trick we call the dark arts.

EVIL EYES

LIT LAIR  Where there’s smoke, there’s soon to be fire—especially with this breed of newborn dragons, coming out of their shells just in time to spark up the dinner party. Crack and dye tiny white pumpkins, such as ‘Snowball’ or ‘Casper’, using the technique on the previous page, then decorate deep-green mini autumn-wings gourds with gigante-bean eyes and nestle them inside. Complete the table with smoky milkweed, spiky datura, and eerie lotus pods, and introduce everyone to your new flames. (For place-setting sources, see page 117.)



These are made from gigantes, or Greek white beans. Find them at specialty food stores, or sub in another type of large white bean, such as Great Northern. Add a swipe of black paint for a pupil, and hot-glue it on.

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Ballerinas train for decades to perform Swan Lake, but it’ll take you less than an hour to stage this production. Grab a gaggle of gourds (a large gooseneck for Mom or Dad, plus autumn-wings for the babes), and spray-paint them white. Paint a black diamond onto the big gourd’s stem and neck for the beak, and dot two black eyes above it. For each cygnet, just tap on two eyes and brush the stem. Reserve one youngster to spray-paint solid black. She’ll be the diva who steals the show.

ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY NAOMI

d e MAÑANA

AND LORNA AR AGON

D E ATH LY SH ALLOWS

A LEG UP ‘Blue Hubbard’ squashes are naturally soft, so you can easily push in okra-pod stems to give this insect his many limbs. Do the same with lotus pods for his antennae.

G O O S E B U M P G ROV E  By day, millipedes hide under rocks and leaves, but at night they skitter around, fearsomely free, feeding on plant rot. Our blown-up version is impossible to miss at any hour, with its conga line of big ‘Blue Hubbard’ squashes for a body, six gigante-bean eyes, lotus-pod antennae, and army of okra-pod legs. Misnomer alert: These insects don’t have a thousand limbs—more like 30 to 330. But four per pumpkin are plenty to send shivers up the spine of any humans who stumble upon this one.



PUMPKINS GALORE Simply hover your phone over this smart code to see a selection of no-carve ideas.

BOULDER STATEMENTS 106

When this Vermont farm’s 360-degree view erupts in autumn’s brilliance, the entire property seems to float in an ethereal glow. But its striking stonework—designed by celebrated artist Dan Snow—is what anchors it beautifully to another world. PHOTOGRAPHS BY CLAIRE TAKACS TEXT BY TOVAH MARTIN

rudimentary than rock,” says Vermont–based assemblage artist Dan Snow, who is known the world over for turning the rudimentary into the extra ordinary. An awardwinning master crafts man, Snow has spent the past four decades building breathtaking stone sculptures in public and private venues from Bend, Oregon, to Helsinki, Finland. Twenty years ago, when the owners of Woodland Farms, a private property in southern Vermont, wanted to make their new home seem like it had been there for centuries, they knew just whom to call. The couple had fallen in love with his designs after seeing them in a magazine, and were so determined to work with him that they waited a full year before he was even available to meet. It was worth it, for both parties. The first time Snow crested the dramatically uphill road to the 316acre site, he was blown away. “The panorama of distant hills was exhila rating,” he recalls. “It was like looking at a roller coaster.” The house, set between two knolls, was in the process of being built and had an unremarkable cementedstone wall nearby. But Snow immediately saw vast potential. There was a pond to the north; an orchard planted with uncommon apples like ‘Ashmead’s Kernel’, ‘Blue Pearmain’, and ‘Yellow Transparent’ to the west (the owners later added pears, cherries, plums, and peaches); and in the east, a steep meadow. “It was full of promising threedimensional opportunities,” he says. In other words, it was simply begging for Snow’s chosen medium: ancientlooking boulders and jagged and geometric rocks. To compose one arresting scene after another, he keyed into the nuances of the land’s horizon line, various elevations, and even wind currents. “THERE’S NOTHING MORE

At Woodland Farms, in southern Vermont, dawn rays stream through sugar maples near a rock installation that designer Dan Snow built to disguise a wellhead. Nearby, perennial beds of Russian sage, Verbena bonariensis, carex, and native ‘Gateway’ joe-pye weed were also carefully sited to capture—and shimmer in—the morning light.

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LOW LIFTS When the owners wanted planting pockets in the terraces around their home, Snow created a rectangular area that they dubbed “the sarcophagus,” and they filled it with dwarf conifers of different textures. Around it, Euphorbia myrsinites self-seeds in the crevices between slabs. Below: Beauty meets practicality in Snow’s vegetable-garden wall.

His first project was a rectangular drystone wall around the couple’s vegetable garden. Snow collected hundreds of the build ing blocks, found in piles around the property that were vestiges from old field walls. Then he dug a fourfootdeep trench around the 60by90foot area, filled it with crushed rock, and carefully placed each stone, crafting an intricate, artful puzzle. Since he works solo, this endeavor took about two months. The couple were thrilled, and soon Snow was building more walls, along with ter races, pathways, and steps. Another facet of this spectacular setting owes to Woodland Farms’ sensitive and savvy owners, one of whom knows her way around the conifers, trees, and alpine plants that can withstand a mountaintop’s heavily drained, exposed conditions—and has planted accordingly. Evergreens provide blocks of solid color, while succulents spring up between rock crevices, rooting the giant slabs in place. Over the numerous seasons Snow has spent on the property, he has fallen deeply under its spell. “If you work with the same plot of land for eight hours a day, you appreciate its subtleties,” he says. “There’s a magical quality here. When the sunlight reflects off the autumn leaves, it colors the misty air. It is unlike anywhere else.”

108

A VIVID VISTA Behind the house, a stone path guides visitors to a terrace with a sweeping southeastern view. In the foreground, plants selected for their autumn colors and diverse shapes—including conifer Larix ‘Steuben’; flowering Hydrangea paniculata ‘Tardiva’; low-growing, variegated Hakonechloa grass; and a fiery Stewartia tree—pave the way.

BOLD BOUNDARIES Snow’s poetic five-foot-high wall protects a garden filled with delectable edibles, including artichokes, asparagus, Brussels sprouts, and kale—as well as blueberry, raspberry, and blackberry bushes—from the hungry mouths of deer and other critters. It also lends a sense of history to its surroundings. “When you bring stone and land together, you are honoring your connection to the land and showing that someone cared for that space,” says the artist.

Stunning & Strong To complement the grays and browns of the stonework, the owners picked hardy plants in soft pinks, purples, and silver. These choices can thrive in the cold, wind, and drought of their New England habitat.

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PEROVSKIA ATRIPLICIFOLIA The silver Russian sage has lavender flowers that blend well with the bright pops of self-seeding, purple Verbena bonariensis.

CALLICARPA DICHOTOMA ‘EARLY AMETHYST’ In late August, bright-purple berries appear and hold through the fall, even after the stems go leafless.

SEDUM SIEBOLDII A reliable ground cover, this tiny-leaved blue-green succulent produces hot-pink flowers in the fall.

PERENNIAL PICKS For year-round focal points, the owners incorporated hardy evergreens, like low-growing Abies koreana ‘Green Carpet’, around the stone terrace; they echo the tall, multitrunked Chamaecyparis pisifera, which stands out against the golden foliage beyond. A carved granite sculpture by the late New Hampshire artist Gary Haven Smith was designed so that moss would gradually cover its top and grow in its fissures.

HYDRANGEA PANICULATA ‘QUICK FIRE’ Slowly evolving from white to blushing pink to flaxen, the flowers weather handsomely over the winter.

TRICYRTIS ‘SINONOME’

SYMPHYTUM ‘AXMINSTER GOLD’

PICEA GLAUCA ‘CECILIA’

This shade-loving toad lily blooms just as summer flowers are slowing down. It prefers medium to wet soil and can reach three feet in height.

To keep this comfrey relative looking fresh, cut its stems to the ground when they become floppy.

Maxing out at two feet, this mini spruce forms a tight bun of silveryblue needles and remains tidy and compact without any pruning.

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The Workbook | RECIPES, HOW-TOS, AND SOURCES FROM THIS ISSUE |

PASTA PARADISO

Recipe Index

PAGE 76

STARTERS, SALADS, SOUPS & SIDES Broccoli and Ranch Dip 115

Pork-Meatball Skillet Bake recipe card

Broccoli Fritto Misto 115

PressureCooker Chili Verde 70

Creamy Broccoli-andSpinach Soup 115

Ricotta Raviolo With Garlicky Greens 112

Raw-Beet and Celery-Root Salad 64

SpicedMeat-andFeta Pizza recipe card

Roasted Broccoli With Seeds and Feta 116 Sautéed Beet Greens 64 MAINS Beef and Broccoli With Black-Bean Garlic Sauce 115 Broccoliand-Potato “Samosa” Pie 116 Broccoli, Lemon, and Gouda Pizzas 114 Brown-Butter Sweet-Potato Gnocchi With Seeds 113 Caramelized Beet-Lentil Pilaf 64 Crispy Baked Chicken Flautas recipe card Garganelli With Fennel Puttanesca 113 GingerLemongrass Broth With Noodles, Silken Tofu, and Broccolini 116 Ginger-Peanut Turkey Stir-Fry recipe card

112

Pici With Short-Rib Ragù 112

OCTOBER 2019

Spinach Spaetzle in Game-Hen Broth 114

Pici With Short-Rib Ragù The pasta can be shaped, bundled, and frozen on a parchment-lined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag; freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time. RAGÙ

2 pounds boneless countrystyle short ribs

Tuxedo Bow-Tie Shrimp 114

Kosher salt and freshly ground pepper

DESSERTS

2 tablespoons extra-virgin olive oil

Fig-andPlum Cake 72 Spider Cookies 116

1 small onion, chopped (1½ cups) 2 large carrots, peeled and chopped (1 cup) 2 celery stalks, chopped (1 cup)

OTHER

2 cloves garlic, minced (1 tablespoon)

Garganelli Dough 113

2 rosemary sprigs

Herby Pumpkin Seeds 58

¼ teaspoon ground cinnamon ¾ cup dry red wine, such as Cabernet Sauvignon 1 can (14.5 ounces) diced tomatoes 2 cups low-sodium chicken broth PICI

1½ cups “00” flour, plus more as needed and for dusting 1½ cups semolina flour, plus more for dusting Kosher salt 1 cup warm water, plus more as needed 1 tablespoon extra-virgin olive oil, plus more for brushing and serving Chopped fresh parsley leaves and Grana Padano or Parmigiano-Reggiano, grated, for serving

1. Ragù: Preheat oven to 325˚. Sea-

4. Cook pasta in a large pot of

son ribs with salt and pepper. Heat oil in a large pot over mediumhigh. When it shimmers, add ribs in a single layer and cook, flipping once, until browned, 6 to 8 minutes. (Brown in two batches, if necessary.) Transfer to a plate; discard all but 2 tablespoons fat from pot. Add onion, carrots, celery, garlic, and rosemary and cook, stirring occasionally, until vegetables are golden in places, 5 to 7 minutes. Stir in cinnamon. Add wine and boil, scraping up browned bits from bottom of pot, until mostly evaporated. Stir in tomatoes and broth. Return ribs and any accumulated juices to pot; bring to a boil. Partially cover, transfer to oven, and roast until meat is forktender, 2½ to 3 hours.

generously salted boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Return ragù pot to mediumlow heat; remove and discard rosemary. Using two forks, shred meat into bite-size pieces. Add pasta and ½ cup pasta water to ragù, tossing to combine. Cook, gently tossing a few more times, and adding more pasta water a little at a time if necessary, until sauce clings evenly to pasta, 2 to 3 minutes. Serve with parsley, cheese, and a drizzle of oil.

2. Pici: Meanwhile, on a clean

work surface or in a bowl, combine both flours and 1 teaspoon salt. Make a well in center; add warm water and oil. Using a fork and whisking outward from center of well, gradually incorporate flour mixture into liquid until a ragged dough forms. Transfer to a lightly floured work surface and knead (add more water, 1 tablespoon at a time, if too dry; or more “00” flour, 1 tablespoon at a time, if too sticky) until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. Pat into an approximately 1-inchthick square, tightly wrap in plastic, and let stand 1 hour. 3. On a lightly floured surface,

cut dough in half. Roll one piece out to an approximately 4-by12-inch rectangle (keeping other half wrapped); brush top with oil. Starting from one short end, cut into scant ¼-inch-wide strips. On a clean surface (preferably a wooden board), roll each strip out to an 18-to-22-inch-long strand with flattened palms (pasta should resemble bucatini or extra-thick spaghetti). Transfer to a rimmed baking sheet dusted with semolina. Repeat with remaining dough.

ACTIVE TIME: 1 HR. 45 MIN. | TOTAL TIME: 4 HR. 45 MIN. | SERVES: 6 TO 8

Ricotta Raviolo With Garlicky Greens RAVIOLI

1½ cups whole-milk ricotta 1 ounce Pecorino Romano, grated ( ¼ cup), plus more for serving 1 tablespoon extra-virgin olive oil 1 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper “00” flour and semolina flour, for dusting 1 recipe Garganelli Dough (recipe follows), divided in half 9 large egg yolks GREENS

3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard

1/3 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 ounces pancetta, guanciale, or bacon, cut into ¼-inchthick lardons 2 cloves garlic, minced (1 tablespoon) 1 bunch lacinato kale (about 12 ounces), tough stems removed, leaves sliced into bite-size pieces 1 bunch dandelion greens (about 10 ounces), tough stems removed, leaves sliced into bite-size pieces

1. Ravioli: In a bowl, stir together

both cheeses, oil, and lemon zest; season with salt and pepper. On a floured work surface, roll out one piece of dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. Spoon a scant ¼ cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well. 2. Roll out remaining piece of

dough to an approximately 16-inch square. Brush first piece of dough around fillings with water; loosely drape second piece over first. Working from center square outward, gently press any air pockets out from between doughs and press together around fillings. Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. (Discard trimmings from outside edges, or freeze to boil later as a serving or two of handcut pasta.) Transfer to a rimmed sheet dusted with semolina. 3. Greens: Whisk together lemon

juice and mustard to combine, then slowly whisk in 1/3 cup oil; season with salt and pepper. In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate. Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more. 4. Meanwhile, cook ravioli in

a large pot of generously salted

boiling water until al dente, 8 to 10 minutes. Reserve ¾ cup pasta water; drain. Add pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of lemon dressing into greens. 5. Serve each raviolo over greens, drizzled with more dressing and sprinkled with pancetta, pecorino, and pepper. ACTIVE/TOTAL TIME: 1 HR. 5 MIN.

| MAKES: 9

Garganelli Dough 1½ cups “00” flour, plus more as needed and for dusting

½ cup semolina flour 2 large eggs plus 6 large egg yolks, room temperature 1 tablespoon warm water, plus more as needed 1 teaspoon extra-virgin olive oil

On a clean work surface or in a bowl, combine both flours. Make a well in center; add eggs and yolks, warm water, and oil. Using a fork and whisking outward from center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms. Transfer to a lightly floured work surface and knead (add more water, 1 tablespoon at a time, if too dry; or more “00” flour, 1 tablespoon at a time, if too sticky) until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. Divide dough in half, pat each half into an approximately 1-inch-thick square, tightly wrap in plastic, and let stand 1 hour. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 1 HR.

15 MIN. | MAKES: 1 DOUGH

Garganelli With Fennel Puttanesca The pasta can be shaped and frozen in a single layer on a parchmentlined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag; freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time. 1 recipe Garganelli Dough (see recipe, above), divided in half

“00” flour and semolina flour, for dusting 3 tablespoons extra-virgin olive oil, plus more for serving 1 small fennel bulb, trimmed, halved lengthwise, cored, and thinly sliced crosswise (1½ cups) Kosher salt 3 cloves garlic, thinly sliced (4 teaspoons)

¾ cup pitted mixed olives, such as Castelvetrano and Kalamata, halved

boiling water until al dente, 4 to 5 minutes. Reserve 1 cup pasta water; drain. Add pasta and ½ cup pasta water to puttanesca, tossing to combine. Cook over medium-high heat, gently tossing a few more times, until sauce clings evenly to pasta, 2 to 3 minutes. Remove from heat; stir in cheese. (If sauce is too thick, add more pasta water, a little at a time.) Serve with more cheese and red-pepper flakes, oregano, and a drizzle of oil. ACTIVE/TOTAL TIME: 1 HR. 5 MIN.

3 anchovy fillets, rinsed and patted dry

SERVES: 4 TO 6

2 tablespoons capers, drained and rinsed

Brown-Butter Sweet-Potato Gnocchi With Seeds

¼ teaspoon red-pepper flakes,

Use plenty of flour when rolling and shaping the dough to prevent sticking; any excess will fall from the pasta when boiling.

plus more for serving 1 can (28 ounces) whole peeled tomatoes in juice, drained and crushed, plus 1/3 cup reserved juices 1½ ounces ParmigianoReggiano, grated ( 1/3 cup), plus more for serving Chopped fresh oregano, for serving

1. Roll out one piece of dough on a

floured work surface to an approximately 14-by-16-inch rectangle; cut into 2-inch squares. Starting at one corner of each square, roll up dough around a 3/8-inchdiameter wooden dowel, chopstick, clean pencil, or other small rod, dabbing opposite corner with a dampened finger to adhere dough to itself. Slide pasta tube off dowel; transfer to a rimmed baking sheet dusted with semolina. Repeat with remaining dough. 2. Heat 3 tablespoons oil in a large straight-sided skillet over mediumhigh. Add fennel, season with salt, and cook, stirring occasionally, until tender and golden brown in places, 8 to 10 minutes. Add garlic, olives, anchovies, capers, and redpepper flakes; cook until fragrant, 2 to 3 minutes. Add tomatoes and reserved juices; simmer until thickened slightly, 4 to 5 minutes. 3. Meanwhile, cook pasta in a

large pot of generously salted

GNOCCHI

1 pound sweet potatoes (2 to 3) 1½ cups unbleached all-purpose flour, plus more for dusting 1½ teaspoons kosher salt 1 large egg, room temperature, beaten SAUCE

3 tablespoons pepitas 1 tablespoon sesame seeds 2 teaspoons poppy seeds Kosher salt and freshly ground pepper 1 stick unsalted butter Handful of fresh sage leaves, sliced if large 1. Gnocchi: In a pot, cover pota-

toes with 2 inches of water. Bring to a boil and cook until easily pierced with the tip of a knife, 20 to 25 minutes. Drain; let cool slightly. Peel and quarter potatoes; let cool completely. Press through a ricer or colander into a bowl. Add flour, salt, and egg, gently stirring until a ragged dough forms. (Do not overwork, or gnocchi will be tough and dense.) Transfer to a floured work surface and gently knead a few times, sprinkling surface and your hands with more flour as needed to prevent sticking, just until dough is uniform in color.

MARTHA STEWART LIVING

113

The Workbook 2. Divide dough into 6 pieces; roll one out to an approximately ¾-inch-diameter rope. Using a bench scraper or knife, cut crosswise into ½-inch-thick “pillows.” Transfer in a single layer to a rimmed baking sheet generously dusted with flour. Repeat with remaining dough. 3. Sauce: Heat a large skillet over

medium. Add pepitas and sesame and poppy seeds; cook, shaking frequently, until pepitas puff slightly and begin to pop, about 2 minutes. Transfer to a plate; season with salt and pepper. Melt butter in skillet over medium heat, swirling occasionally, until dark golden brown, 8 to 10 minutes. Add sage leaves to brown butter and cook until darkened slightly, about 45 seconds; using a fork, transfer sage to plate with seeds. 4. Meanwhile, cook gnocchi in

a large pot of generously salted boiling water until they float and are al dente, 3 to 4 minutes; drain. Add to skillet with brown butter and cook, stirring a few times, until gnocchi begin to crisp at edges, 3 to 4 minutes. Serve topped with seeds and sage. | TOTAL TIME: 1 HR. 50 MIN. | SERVES: 4 TO 6

ACTIVE TIME: 55 MIN.

Spinach Spaetzle in Game-Hen Broth For a 20-minute version, use roasted chicken and store-bought broth. BROTH

2 Cornish game hens (each 1½ to 2 pounds) 2 tablespoons extra-virgin olive oil 1 leek, white and lightgreen parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained 1½ teaspoons fresh thyme leaves Kosher salt SPAETZLE

2 bunches spinach (12 ounces total), tough stems trimmed Kosher salt and freshly ground pepper

1 cup unbleached allpurpose flour 2 tablespoons fresh lemon juice, plus wedges for serving

1/3 cup chopped fresh dill, for serving (optional) 1. Broth: In a pot just large enough to hold hens snugly sideby-side, heat oil over medium. Add leek, thyme, and a pinch of salt and cook, stirring occasionally, until leek is soft but has not developed any color, about 5 minutes. Transfer mixture to a bowl. Season hens inside and out with salt; transfer to pot. Add enough water to just cover hens and bring to a boil, skimming any impurities from surface. Reduce heat to medium and simmer until hens are just cooked through, about 20 minutes.

2. Spaetzle: Meanwhile, prepare

an ice-water bath. Cook spinach in a pot of generously salted boiling water until wilted and darkened slightly, about 1 minute. With a slotted spoon, remove spinach and plunge into ice-water bath; let stand until cold, about 1 minute. Drain and squeeze dry by pressing in a ricer or wringing out in a clean kitchen towel or cheesecloth. Transfer spinach to a food processor with eggs, oil, nutmeg, cheese, and 2 tablespoons water; season with salt and pepper. Purée until smooth. Add flour and pulse until no dry flour remains (dough should have the consistency of thick pancake batter). 3. Transfer hens to a cutting board; strain broth through a finemesh sieve. Return broth to pot along with leek mixture; bring to a simmer over medium heat. Remove skin and bones from hens; shred meat into bite-size pieces. 4. Return pot of water to a boil.

Press dough through a ricer or colander directly into water. Cook until spaetzle float to the surface, swell slightly, and are tender, about 5 minutes; drain.

3 large eggs

5. Stir 2 cups shredded meat and

2 teaspoons extra-virgin olive oil, plus more for serving

lemon juice into broth pot. Spoon spaetzle into serving bowls, ladle

¼ teaspoon freshly grated nutmeg

114

1 ounce Pecorino Romano, grated ( 1/3 cup)

OCTOBER 2019

broth mixture over it, and serve, topped with dill, a drizzle of oil, and lemon wedges. ACTIVE TIME: 45 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 6

pasta rectangle with 2 fingers to create a bow-tie shape; transfer to a rimmed baking sheet generously dusted with semolina. 3. In a small saucepan, bring

3 tablespoons warm water, plus more as needed

shrimp shells and 2 cups water to a boil. Reduce heat to medium and simmer 5 minutes; strain and discard shells. Heat oil in a large straight-sided skillet over medium. Add garlic and red-pepper flakes; cook until sizzling and fragrant, 30 seconds. Stir in tomato paste; cook until caramelized, about 1 minute. Add shrimp stock and both citrus juices. Boil until thickened and reduced to approximately ¾ cup, 6 to 7 minutes.

3 large eggs, beaten

4. Meanwhile, cook pasta in

1 teaspoon cuttlefish ink (sometimes labeled “squid ink”)

a large pot of generously salted boiling water until al dente, 7 to 9 minutes. Reserve ½ cup pasta water; drain. Add pasta and ¼ cup pasta water to sauce; cook, stirring a few times, until sauce clings evenly to pasta, 2 to 3 minutes. Add shrimp, stirring just until cooked through, about 1 minute. Remove from heat; if necessary, stir in more pasta water, a little at a time, just until sauce clings evenly to pasta again. Serve, drizzled with oil.

Tuxedo Bow-Tie Shrimp You can shape and freeze the pasta on a parchment-lined baking sheet dusted with semolina flour. Once firm, transfer to a resealable bag; freeze up to one month. Boil from frozen, adding two to three minutes to the cooking time. 2 cups “00” flour, plus more for dusting

Semolina flour, for dusting 1 pound large shrimp, peeled, deveined, and halved lengthwise, shells reserved 2 tablespoons extra-virgin olive oil, plus more for serving 2 cloves garlic, minced (2 teaspoons)

¼ teaspoon red-pepper flakes 2 tablespoons tomato paste 2 tablespoons fresh lemon juice

¼ cup fresh orange juice Kosher salt 1. Stir together 1 cup “00” flour,

2 teaspoons warm water, and half of eggs (about ¼ cup) until a ragged dough forms (if too dry, add more water, 1 teaspoon at a time). Knead on a lightly floured surface until smooth and elastic, about 5 minutes. In another bowl, vigorously whisk remaining eggs with cuttlefish ink and 1 teaspoon warm water to thoroughly combine. Stir in remaining 1 cup flour until a ragged dough forms (if too dry, add more water, 1 teaspoon at a time). Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Form each dough into a square disk, tightly wrap in plastic, and let stand 1 hour. 2. Unwrap both doughs; place cuttlefish-ink dough on top of plain dough. On a floured surface, roll out to an 18-by-20-inch rectangle. Cut into 1-inch-wide strips, then crosswise into 2-inch-long rectangles. Pinch middle of each

ACTIVE TIME: 1 HR. | TOTAL TIME: 2 HR. 25 MIN. | SERVES: 4

BROCCOLICIOUS PAGE 94

Broccoli, Lemon, and Gouda Pizzas Look for smooth, thin-skinned lemons for the topping; thicker skins with more pith tend to be very bitter.

¾ teaspoon active dry yeast (not rapid rise; from a

¼-ounce envelope) ¾ cup warm water (110°) 1 cup unbleached all-purpose flour, plus more for dusting 1 cup unbleached bread flour Kosher salt and freshly ground pepper

2 cups small broccoli florets (from 1 small head) 12 paper-thin lemon slices (from 2 lemons) 4 teaspoons extra-virgin olive oil, plus more for drizzling 2 ounces Gouda, grated (½ cup) 2 teaspoons tender fresh rosemary leaves 1 ounce Parmigiano-Reggiano, grated ( ¼ cup) 1. Whisk yeast into warm water; let stand until foamy, about 5 minutes. Add both flours and 1½ teaspoons salt; stir until a dough forms, then turn out onto a clean work surface. Knead, dusting with flour as needed, until smooth and elastic, about 5 minutes. Return to bowl and cover with plastic wrap; let stand 30 minutes. Transfer to refrigerator and let rise overnight (or at room temperature until it doubles in size, 1 to 2 hours). 2. Preheat oven to 500˚, with a pizza stone or upside-down baking sheet on a rack in lower third. Lightly dust work surface with flour; turn dough out. Divide in two and form each piece into a ball. Cover with plastic wrap; let stand 30 minutes to warm slightly and relax gluten. Meanwhile, toss broccoli with lemon slices and oil; season with salt and pepper.

3. Starting in center of one ball of dough, use both hands to stretch outward, rotating occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until stretched to an approximately 9-inch round. Place on a parchment-lined pizza peel, a thin wooden cutting board, or another upside-down baking sheet. 4. Season dough with salt and

pepper; drizzle with oil. Sprinkle with half of broccoli mixture. Top with half of Gouda and half of rosemary. With one quick forwardand-back jerking motion, slide pizza on parchment from peel onto stone in oven. 5. Bake until crust is puffed and

golden brown in places and set on bottom, and broccoli is cooked and charred in places, 13 to 15

minutes. Transfer pizza on parchment to a wire rack; let cool 5 minutes. Sprinkle with half of Parmigiano. Repeat with second dough ball and remaining ingredients. | TOTAL TIME: 1 HR. 20 MIN., PLUS PROOFING | SERVES: 2 TO 4 ACTIVE TIME: 25 MIN.

Broccoli Fritto Misto Vegetable oil, for frying (about 1½ quarts) 10 peperoncini, plus ¼ cup brine (from a 15-ounce jar) 2 tablespoons distilled white vinegar 2 cloves garlic, very thinly sliced (1 tablespoon) Kosher salt 1 cup white rice flour (such as Bob’s Red Mill), plus more for coating (about ¼ cup)

½ cup unbleached allpurpose flour

½ teaspoon baking powder 1 cup club soda or seltzer, plus more as needed

½ cup dry white wine, such as Sauvignon Blanc 1 bunch Broccolini, trimmed

½ small head broccoli (4 ounces), stems peeled, cut into long florets 10 fresh sage leaves or small sprigs 1. Fill a large, deep, heavy pot

with 2 inches oil (about 6 cups). Place over medium heat; clip a deep-fry thermometer to pot and heat oil to 350°. 2. Cut a slit in side of each peper-

oncini; squeeze out excess liquid. Pat very dry. Stir together peperoncini brine, vinegar, garlic, and ¼ teaspoon salt. 3. Whisk together both flours,

baking powder, and 1 teaspoon salt. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Working with a few pieces at a time to avoid crowding pan, toss Broccolini in rice flour, then dip in batter, turning to coat. Transfer to pot and fry until crisp and golden, 2 to 3 minutes. Use a slotted spoon to transfer to a wire rack set over a baking sheet; season with salt.

instructions with broccoli, then with peperoncini and sage. Serve with peperoncini dipping sauce. ACTIVE /TOTAL TIME: 40 MIN.

| SERVES: 4

Creamy Broccoli-andSpinach Soup This can be made up to a day ahead; add the spinach and purée just before serving. 3 tablespoons unsalted butter 2 leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise, well washed, and drained (2 cups) 3 cloves garlic, smashed and peeled 2 teaspoons Dijon mustard 3 tablespoons unbleached all-purpose flour 4 cups low-sodium chicken or vegetable broth 1 small head broccoli (about 12 ounces), stems peeled and cut into ¼-inch coins, head cut into bite-size florets Kosher salt and freshly ground pepper 5 ounces baby spinach, stems removed (6 packed cups)

1/3 cup crème fraîche and pretzel nuggets, for serving (optional) 1. Melt butter in a medium sauce-

pan over medium-high heat. Add leeks and garlic; cook until translucent, about 2 minutes. Stir in mustard, then flour; cook until mixture has a slightly nutty aroma, about 1 minute. Gradually whisk in broth until combined. Add broccoli stems; season with salt and pepper, increase heat to high, and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer, partially covered, until broccoli is tender, about 8 minutes. Stir in spinach. Cook 1 minute more; remove from heat.

Broccoli and Ranch Dip Kosher salt and freshly ground pepper 1 head broccoli, cut into long florets; or 2 bunches Broccolini; or a combination

½ cup sour cream ¼ cup mayonnaise ¼ cup buttermilk 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill, or 1 teaspoon dried 1 tablespoon minced fresh chives, plus more for serving

¼ teaspoon garlic powder ½ teaspoon finely grated lemon zest and 1 teaspoon fresh juice, plus more zest for serving (optional)

1. Prepare an ice-water bath.

Bring a large pot of salted water to a boil. Add broccoli; return to a boil and cook until crisp-tender, about 30 seconds. Drain. Transfer to ice-water bath; drain well, then pat dry. 2. Whisk together sour cream, mayonnaise, buttermilk, parsley, dill, chives, garlic powder, and lemon zest and juice. Season with salt and pepper and serve with broccoli, sprinkled with more zest and chives. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 4 TO 6

Beef and Broccoli With Black-Bean Garlic Sauce 1 pound skirt steak, cut into ½ -inch-thick slices 4 teaspoons cornstarch

½ cup low-sodium chicken broth 2 tablespoons minced fresh ginger (from a 2-inch piece) 2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee 1 teaspoon sugar 2 teaspoons toasted sesame oil

2. Working in batches, purée soup

¼ cup vegetable oil

in a blender. Return to pot and reheat over medium-low. Whisk crème fraîche with 1 tablespoon water. Serve soup, drizzled with crème-fraîche mixture and garnished with pretzels.

4 cups small broccoli florets (from 1 head)

4. Thin batter with more club soda

ACTIVE TIME: 25 MIN.

until it has the consistency of heavy cream. Repeat step 3 frying

SERVES: 4 TO 6

| TOTAL TIME: 35 MIN.

3 scallions, white and lightgreen parts thinly sliced ( ½ cup), plus darker greens, sliced, for serving Cooked rice, for serving 1. Pat meat dry, then toss with 3 teaspoons cornstarch. Stir

MARTHA STEWART LIVING

115

The Workbook together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch. Measure 2 tablespoons water and set aside. 2. Heat a large, heavy skillet

(preferably cast iron) or wok over high 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate. Swirl in remaining vegetable oil; add broccoli. Cook, stirring occasionally, until starting to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more. 3. Add scallion whites and light greens; return meat to skillet along with any accumulated juices. Stir in black-bean-sauce mixture. Toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens. ACTIVE/TOTAL TIME: 30 MIN.

| SERVES: 4

Roasted Broccoli With Seeds and Feta 1 tablespoon sesame seeds

½ teaspoon cumin seeds 1 teaspoon poppy seeds 2 tablespoons sunflower seeds Kosher salt and freshly ground pepper 2½ teaspoons ground coriander 1 head broccoli (about 1½ pounds), head cut into long florets, stems peeled and cut into ¼-inch slices

¼ cup extra-virgin olive oil, plus more for drizzling 4 ounces feta, plus 1 tablespoon brine (or white-wine vinegar)

¼ teaspoon ground turmeric 1. Preheat oven to 425°. Toast sesame seeds in a small dry skillet over medium heat, swirling occasionally, until beginning to brown, about 2 minutes. Transfer to a bowl. Add cumin, poppy, and sunflower seeds to skillet and cook, swirling occasionally, until cumin seeds are fragrant, about 2 minutes. Transfer to bowl with sesame seeds; season with salt and ½ teaspoon coriander. 2. Toss broccoli with oil and

remaining 2 teaspoons coriander;

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OCTOBER 2019

season with salt and pepper. Spread in a single layer on a baking sheet and roast, flipping once, until charred in spots and tender but not mushy, about 20 minutes. Let cool 15 minutes. Toss with feta brine. 3. Arrange broccoli and feta on a platter. Sprinkle with turmeric and drizzle generously with oil. Sprinkle with toasted seeds. Serve warm or room temperature. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 55 MIN.

SERVES: 4 TO 6

and mustard seeds and coriander; cook, stirring, until fragrant and mustard seeds begin to pop, 30 to 60 seconds. Add onion, ginger, chile pepper, garlic, and 1 teaspoon salt. Cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until mixture has the texture of very chunky mashed potatoes. Stir in broccoli and cilantro; season with salt. Let cool completely, about 30 minutes. 3. Preheat oven to 400°. On a

Broccoli-and-Potato “Samosa” Pie 12 ounces Yukon Gold potatoes (2 medium), peeled and cut into ½ -inch pieces (2 cups) Kosher salt 6 ounces broccoli (from 1 small head), stems peeled and cut into ¼ -inch coins, head cut into florets (2 cups total) 3 tablespoons vegetable oil 1¼ teaspoons cumin seeds

3/4 teaspoon brown mustard seeds

3/4 teaspoon ground coriander 1 onion, finely chopped 4 teaspoons finely chopped fresh ginger (from a 2-to3-inch piece) 1 to 2 tablespoons finely chopped serrano or jalapeño pepper (seeds removed for less heat, if desired) 2 teaspoons finely chopped garlic (from 1 to 2 cloves)

½ cup tightly packed coarsely chopped fresh cilantro Unbleached all-purpose flour, for dusting 1 package (14 to 17 ounces) allbutter puff pastry, thawed 1 large egg, beaten 1. Cover potatoes with 2 inches

of water in a saucepan; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add broccoli to pan; return to a boil and cook 1 minute. Drain and coarsely chop. 2. Heat a large skillet over medium-

high; swirl in oil. Add cumin

lightly floured surface, roll dough out to a 14-by-10-inch rectangle; trim edges. Cut in half crosswise to create two approximately 7-by-10-inch rectangles. Transfer one rectangle to a parchmentlined baking sheet; arrange filling down center, leaving a 1-inch border. Brush border with egg. Top with second rectangle of dough; press edges to seal. Cut six 2-inch vents in top. Freeze 15 minutes. 4. Brush top of pie with egg. Bake

until puffed and golden brown, 40 to 50 minutes (if browning too quickly, tent with foil). Let cool at least 30 minutes, then cut into squares and serve. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | SERVES: 8

Ginger-Lemongrass Broth With Noodles, Silken Tofu, and Broccolini

1 pound fresh plain wheat noodles, or 8 ounces wide rice noodles 8 ounces silken tofu (1 cup), cut into 6 pieces Fresh Thai or Italian basil leaves and lime wedges, for serving

1. In a saucepan, combine broth, 3 cups water, onion, garlic, lemongrass, ginger, cilantro, whole chile, and sugar. Bring to a boil, then reduce heat to low and simmer, partially covered, 30 minutes. Strain, discarding solids; return broth to pot. Stir in fish sauce; season with salt. 2. Meanwhile, bring a pot of salted

water to a boil. Add Broccolini and return to a boil; cook until crisp-tender, about 1 minute. Using tongs or a spider, transfer to a plate. Add noodles to pot; cook until just al dente, about 4 to 5 minutes for wheat noodles, 3 minutes for rice noodles. Drain. 3. Divide noodles among bowls. Add Broccolini to hot broth, then gently add tofu and heat through over medium. Spoon broth, Broccolini, and tofu over noodles. Garnish with herbs and sliced chile, and serve with lime wedges. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 1 HR.

SERVES: 6

GOOD THINGS PAGE 24

6 cups low-sodium chicken broth 1 large onion, peeled and halved 6 cloves garlic, smashed and peeled 2 stalks lemongrass, smashed with the back of a knife and cut into 3-inch lengths 1 3-inch piece fresh ginger, cut into 1/8 -inch slices 1 cup cilantro sprigs, plus more for serving 1 Thai chile, a slit cut in side (seeds removed for less heat, if desired), plus more, sliced, for serving (optional)

½ teaspoon sugar 1 tablespoon fish sauce Kosher salt 8 ounces Broccolini or Chinese broccoli, cut into 1-inch pieces (3 cups)

Spider Cookies 1¼ cups unbleached allpurpose flour

½ teaspoon baking soda 3/4 teaspoon kosher salt 6 tablespoons unsalted butter, room temperature

½ cup granulated sugar 1 large egg

½ teaspoon pure vanilla extract 1/3 cup buttermilk 2 cups confectioners’ sugar

4 teaspoons Dutch-process cocoa powder 1 teaspoon fresh lemon juice Black gummy raspberries and black licorice laces (both available at nuts.com), for decorating 1. In a small bowl, whisk together

flour, baking soda, and salt. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add egg and vanilla; beat to combine. Reduce speed to low and add half of flour mixture, then buttermilk, then remaining flour mixture, beating until just combined. Cover with plastic wrap; refrigerate until firm, at least 2 hours and up to 1 day. 2. Preheat oven to 350°. Scoop dough into 1½-inch balls; place on parchment-lined baking sheets, 2 inches apart. Bake, rotating halfway through, until bottoms are golden, 12 to 14 minutes. Let cool completely on sheets. 3. Meanwhile, in another small

bowl, whisk together 1 cup confectioners’ sugar, cocoa, and ½ teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half of mixture to a resealable plastic bag; snip a small hole in one corner. In another bowl, whisk together remaining 1 cup confectioners’ sugar and ½ teaspoon lemon juice. Add water, 1 teaspoon at a time, until mixture forms a loose but pipeable glaze. Transfer half to another resealable bag; snip a small hole in one corner. 4. Working with a few cookies at

a time, dip flat sides into remaining icing in bowls (some chocolate, some white), allowing excess to drip off. Transfer, flat-sides up, to a wire rack set over a rimmed baking sheet. While glaze is still wet, pipe rings with alternatecolor icings, starting in center and working your way to edges of cookies. Drag a toothpick from centers outward in ½-inch increments to create spider-web patterns. Place a raspberry candy on each cookie and decorate with licorice-lace legs, pressing into glaze to adhere. ACTIVE TIME: 50 MIN. | TOTAL TIME: 1 HR. 20 MIN. | MAKES: 12

SOURCES PAGE 22: HUGGABLE HEDGEHOG: Fabric Empire two-tone spike faux-fur brown-beige fabric, $40 a yd., amazon.com. Primary The Zip romper, in White, $14.50, primary .com. PARISIAN POODLE: StylishFabric Style 5023 curly lamb faux-fur fabric, in Off White, $26 a yd., stylishfabric.etsy .com. Leotard Boutique lined longsleeve ballet dance leotard, in Ivory Cream, $20; and Jefferies girls microfiber tights, in Ivory, $8, leotardboutique .com. June & January The Slip-On shoes, in Grapefruit Low Top, $17, june andjanuary.com. FERAL FLYTRAP: Oasis Lomey clear designer dishes, 6", $1.50 each; and 11", $4 each, jamali garden.com. Smoothfoam Styrofoam half ball, 12", $14, michaels.com. ECBasket Stiletto acrylic nail tips, $7 for 500; Bloem Terra pot planter, 16", in Terra Cotta, $13; and Gungun hightop casual-strap sneakers, in Orange, from $20, amazon.com. GLITZY GUPPY: FineSequins large metallic paillettes, 1", $12 for 100, finesequins.etsy.com. Dress ever vintage 1950s short tulle tutu, in Bisque, $20; and Snowtime Anytime Indoor Snowball Fight snowballs, $10 for 6, amazon.com. Party City Pom-Pom Head Bopper, in Orange, $4; and child footless tights, in Orange, $6, partycity.com. Leotard Boutique long-sleeve ballet dance leotard, in Orange, $18, leotardboutique.com. PAGE 23: BAD-LUCK BUCK: Upredo Brown Oak wood-grain adhesive vinyl, 15.8" by 79", $13; Bux1 Picture Matting white foam core backing, 3/16", $12 for 24" by 36"; and Elope deer antlers, $15, amazon .com. DELI ROSE: ShopWildThings.com oversize large silk rose bloom with removable stem, 44" by 14", $20, shop wildthings.com. ZQNYCY crepe-paper rolls, in P14 Dark Green, $7 for 2, amazon.com. Joann Fabrics 16-gauge clear vinyl, 54", $7 a yd., joann.com. Offray grosgrain craft ribbon, 1½", in Red, $5.75 for 12 ft.; and Wosalba women’s long-sleeve mock turtleneck, in 38218 Dark Green, $20, amazon.com. MISTRESS OF THE MICE: Kats’n Us white mouse toys, $13 for 10, amazon .com. BBCrafts floral mesh wrap, 10", in White, $5.75 for 10 yd., bbcrafts.com. MODEL PUPIL: MaskIt 71001 full female mask, 8½", in White, $6.25, amazon .com. Automotive Headlamp Car Eyelash decals, $5 for a pair, walmart.com. PAGE 24: Jamali Garden tree-bark vase, 8" by 20", $55, jamaligarden.com. Upredo Brown Oak wood-grain adhesive vinyl, 15.8" by 79", $13; Super Moss preserved reindeer moss, in Chartreuse, $14 for 4 oz.; and Brandon super-realistic black rubber snake, 52", $7.50, amazon .com. Oriental Trading vinyl realistic snakes, $10 for 48; and realistic bugs, $10 for 144, orientaltrading.com. Spirit Halloween black-widow spider, 6", $4, spirithalloween.com.

BUMPS IN THE NIGHT PAGE 100

$25,000 SWEEPS CONTEST DETAILS

NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/25ksweeps. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/19 and ends at 11:59 p.m. CT on 1/4/20. 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.

HOW-TO

Whooo-Ville Owls SUPPLIES Carving knife 1 short, squat pumpkin, such as ‘Snow Gourd’ (for head) 1 tall pumpkin, such as ‘Full Moon’ (for body) Handheld rotary saw, such as a Dremel

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.

Toothpicks Battery-operated LED light Electric drill (optional) Bark-covered wire (available at floral-supply stores; optional) 1. Using knife, cut tops off pumpkins and hollow them out.

2. Turn head pumpkin upside-down. With knife, etch a heart-shaped face and triangle beak into it, then cut out two oval eyes. Go over face and beak lines with rotary saw. Cut two triangle-shaped ears out of one of the pumpkin tops; jab toothpicks into top of head and push ears onto them to attach. 3. With knife, etch two long, curved lines into sides of body pumpkin for wings. Put LED light inside, and set head on top, using toothpicks if needed to hold in place. 4. To secure your owl to a tree branch, drill a hole in front and back of bottom of body pumpkin, feed a piece of bark-covered wire through holes, set owl on a branch, and tie wire underneath. SOURCES PAGE 103: Michele Varian matte porcelain dinner plates, $298 for 4, michelevarian.com. CB2 Marta Smoke double old-fashioned glasses, $3.50 each, cb2.com. Form Atelier Lucia black linen napkins, $18 each, form- atelier.com. Mepra Michelangelo Vintage Oro Nero flatware, $188 for a 5-piece set, theluxuryartmepra.com. Emu eggshells, $29 each, nature-watch .com. Creative Candles tapers, 9", in Moss Green, $13 for 2, creativecandles .com. Dried lotus pods, $7 a bunch, drieddecor.com. McCormick black food coloring, $3 for 1/4 oz., amazon.com.

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.

SUBSCRIPTION HELP: Visit marthastewart .com/myaccount; email us at mlvcustserv @cdsfulfillment.com; or call 800-999-6518. Visit our website for more information: www .marthastewart.com. © 2019 Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Office. For syndication requests or international licensing requests or reprint and reuse permission, email syndication@meredith.com.

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HIGH PROFILES Cameos made their first appearance in Hellenistic times, when they were chiseled into small pieces of stone to immortalize leaders and mythical heroes. More recent versions, like these above, enshrine anonymous women who were graced with the most desirable traits of their day; the two beauties with light-peach backdrops are from 19th-century Italy. Often carved in shell, they were sold to Victorian travelers on European tours, who’d bring them home to wear as status souvenirs. The trend caught on: By the early 1900s, less-expensive glass ones were cast en masse to meet demand—that’s why you can find vintage ladies, in a range of colors and prices, set into nearly every form of jewelry. We like the pins and pendants for their versatility: String one (or a few) on a necklace, or go all-out prim-chic on a dress or the collar of a blouse. These nods to history always turn heads. PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

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