Martha - Jul/Aug 2019 by Lawrence Ambrocio

MARTHA STEWART

HAPPY SUMMER 80 Amazing Ways to Revel in the Season

CHERRIES ON TOP (OF EVERYTHING!)

Farmers’-Market Fresh Meals MODERN MADRAS

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AMERICA’S MOST BEAUTIFUL GARDEN

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| July | Sunday

Go antiquing

Swim with Jude and Truman

Pick raspberries and make jam

Host dinner for College of the Atlantic

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Hang flags for Fourth of July

Pick gooseberries

Weight training

Yoga

Make albaloo polo (see page 69)

Clean brass sconces

Weight training

Yoga

Bring fresh eggs to the office

Deep-clean winterhouse kitchen

Weight training

Yoga

Gather blueberries

Deadhead perennials

Weight training

Yoga

Friend Edward Booth-Clibborn’s birthday

Dry catnip

Weight training

Place straw under pumpkins to protect them

Edge gravel driveways

INDEPENDENCE DAY

Watch fireworks Weight training

Take photos of farm for my blog Cardio and core

Plant sunflowers

Pick basil and make pesto

Stake lilies

Skylands staffer Cheryl DuLong’s birthday

Cut hydrangeas

Take a morning swim

Cardio and core

Weight training

EIC Elizabeth Graves’s birthday

Friend Charlotte Beers’s birthday

QVC appearance (check local listings)

Weight training

Go on a nature walk with Jude and Truman

Friend Lisbeth Barron’s birthday

Host summer cookout with friends

Host Bar Harbor Garden Club’s 85th-anniversary celebration

Clean stables

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

| August |

Go for boat ride

Walk on the beach

Host summer dinner with friends

Go for a horseback ride

JULY/AUGUST 2019

Monday

Tuesday

Hike in Acadia National Park

Go antiquing

Weight training

Yoga

Schedule dermatologist appointment Weight training

The Garden Club of America tour of Skylands

QVC appearance (check local listings)

Gather zucchini, squash, and peppers

Weight training

Yoga

Order bulbs for fall planting

Prune wisteria

Weight training

Yoga

Wednesday

Go on a nature walk with Jude and Truman

Make “succotash” pasta (see page 83)

Make relishes and pickles

Harvest potatoes

Thursday

Friday

Saturday

Harvest vegetables to take to Skylands

Cut lilies for arrangements

Cardio and core

Weight training

My birthday! Dinner with family and friends

Cardio and core

Weight training

Visit gardens in Maine

Pick up fresh produce at farm stands

Fertilize roses

Freeze fresh corn

Cardio and core

Weight training

Start canning tomatoes

Take photos of flower gardens

Cardio and core

Weight training

Cardio and core

Weight training

QVC appearance (check local listings)

Clean greenhouse windows

Friends of Acadia 30th annual benefit, in Maine

Morning hike with dogs

Swim with Jude and Truman

Brunch with Alexis and the grandkids

ILLUSTR ATIONS BY JUDY GL ASSER

Sunday

ANTI-WRINKLE CARE FOR YOUNGER-LOOKING SKIN.

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WITH COLLAGEN VISIBLY REDUCE FINE LINES, IMPROVE ELASTICITY, ALL DAY HYDRATION

55+ EYE VISIBLY REDUCE CROW’S FEET, SKIN AROUND THE EYE FEELS FIRMER, MORE ELASTIC

WRINKLE EXPERT 3 ANTI-AGE SOLUTIONS FOR YOUNGER-LOOKING SKIN

SUNSCREEN FOR SENSITIVE SKIN New Banana Boat® Simply Protect Sensitive™ gives you the same strong sun protection with 25% fewer ingredients.* Made with hypoallergenic, mineral-enriched lotion and without oxybenzone, parabens, added oils or fragrances — for worry-free fun in the sun.

*by number vs. Banana Boat Dry Balance Sunscreen Lotion SPF 50+

JULY/AUGUST 2019

Contents 74 AMERICAN

SPLENDOR

The country’s most popular public garden is a dreamscape of diverse plants, soaring water displays, and wild animals.

80 SUMMER’S BIG THREE

It’s prime time for flavorpacked tomatoes, corn, and zucchini. Enjoy them to the fullest in 13 fresh recipes.

86 LOST & FOUND

A couple’s weekend home in Wisconsin hums with creativity and can-do spirit.

MIKKEL VANG (CHERRY DRINKS); CHRISTOPHER CHURCHILL (BOAT)

94 FULL OF LIFE

Minneapolis artist Ann Wood creates breathtakingly realistic paper fruits, insects, and flowers. Be a fly on her studio wall, and witness magic.

Cherries on Top The delicious sour variety sparkles in a world tour of drinks and dishes.

MARTHA STEWART LIVING

JULY/AUGUST 2019

Contents

24 FROM MARTHA Budding Talent 19 Our founder explains how she created a flower border that changes through the seasons.

GOOD THINGS

EVERYDAY FOOD

23 Festive Fourth of July ideas, a clever beach tote, sliders for a crowd, and more.

Sip & Repeat: Star Pitchers 57 Fruity, herbal spritzes that’ll make a big splash. What’s for Dinner? One for All 58 Prep and cleanup are a snap with these delicious single-pot suppers.

The Well-Kept Home: Check Mates 31 Chic, modern ways to decorate with madras. Tastemaker: Sister Act 36 Sunny picks from the founders of fashion line Dôen.

American Made: With the Grain 38 A gifted woodworker sculpts fallen timber into stunning vessels. Beauty: Featherweight Class 40 Expert skin and makeup tips for beating the heat.

JULY/AUGUST 2019

Counter Intelligence: Summer Loves 42 Lip tints we’re crushing on and the best natural deodorants. Health & Wellness: Visual Aids 44 Four smart ways to protect your eyes from the elements. Change Makers: Mission Possible 52 Learn how the founder of TerraCycle recycles the “unrecyclable.” Ask Martha 54 All your pressing questions answered.

Perfecting: A Brighter Side 62 Pasta salad gets reimagined with our Italian interpretation.

Departments

Martha’s Summer 4 Editor’s Letter 10 Out & About 12 The Workbook 100 Recipe Index 100 Collecting 108 | ON THE COVER |

Save a sweet taste of summer with our sour-cherry preserves (see page 66). Photograph by Mikkel Vang. Styling by Ayesha Patel.

JOHNNY FOGG (TOTE BAG, VASES); PETER ARDITO (PERFUME); REN FULLER (FAJITAS)

GOOD LIVING

Sweets: Brownie Points 60 Fudgy chocolate, caramel, and pecans for the win.

EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of ideas I’m excited about this month.

Early Praise a morning person. Before him, I liked to stay up late and sleep in until the last possible minute, allowing enough time on a weekday to leisurely putter around the kitchen, grind and brew coffee, and peruse the newspaper. I’d shower in silence (and without interruption), then ponder what the heck to wear that day. While I didn’t accomplish a ton, I had time to do everything I wanted to. Kids have a funny way of changing all that. The adjust ment was tricky at first. I set aside most of my needs (except for coffee) to tend to his. But as he’s grown older, I’ve also grown to love waking up early. I look forward to those moments when our home is st ill quiet, before the day accelerates into a blur. And I’m always surprised by what’s possible—especially now, when it’s so easy to roll out of bed and into light clothes, and such a glorious time to get outside. We can take a walk, a scoot, or maybe a bike ride before the newspaper arrives. I remember one weekend a few summers ago, we left our friend’s beach house while everyone was sleeping. The air was still cool, and the birds were rousing. When we reached the sound, the sun was sparkling off the water and through the seagrass. The beauty of it stopped me in my tracks, and it wasn’t lost on my then-2-year-old, either. My husband snapped a pict ure of him looking up at us and beaming. Today, it’s a photo on my desk and a reminder to seize the day—and revel in it. I hope you enjoy this issue. It’s definitely filled with fresh ways to celebrate the season morning, noon, and night! MY SON MADE ME

We’re big fans of the Dôen clothing line. The sisters behind the effortlessly chic brand are our Tastemakers. Page 36.

“Featherweight Class” is a smart tutorial on the high-impact, loweffort approach to beauty—something I embrace every morning. Page 40.

It’s sad to see our nation’s garbage issue literally overflowing. But TerraCycle, our featured Change Maker, offers a solution. Page 52.

We see madras in a whole new light for home this summer. You’ll love many of these stylish ideas long past Labor Day, too. Page 31.

Elizabeth Graves, Editor in Chief @ebgraves

elizabeth@marthastewart.com

For subscription inquiries, call 800-999-6518.

JULY/AUGUST 2019

PORTRAIT BY LIZ BANFIELD

REN FULLER (SOUP); PETER ARDITO (SHIRT, BEAUT Y PRODUCT); MIR AGEC/GET T Y IMAGES (BAG); LENNART WEIBULL (PL ACE SET TING)

There are so many great recipes in this issue that take advantage of summer produce—these each use only one pan or pot. Page 58.

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Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO SOAK UP THE BEST OF SUMMER

| WHY NOT? |

GET THE SCOOP

Blaze a Trail Bypass the beaten path (and the herds of tourists) in these lessertraveled corners of our national parks.

In our minds, ice cream shops that have been in business for more than a century deserve historic-landmark status. Hats oﬀ to Fentons Creamery, in Oakland, California, which turns 125 this year. Milk from local cows is churned into every ﬂavor, including the sublime raspberry swirl (shown). Here are three more venerable spots to scream for. NORFOLK, VIRGINIA Pull up for curbside service at Doumar’s Barbecue, and order a waffle cone—they’ve been hand-rolling them daily since 1904. doumars.com

PHILADELPHIA America’s oldest ice cream brand, Bassetts, opened 158 years ago. Choose from fan favorites like saltedcaramel pretzel and butter pecan. bassettsicecream.com

NEW ORLEANS You can still try the first flavor offered at Angelo Brocato in 1905: torroncino, a vanilla base blended with cinnamon and ground almonds. angelobrocatoicecream.com

| SECRET SOURCE |

Wild Minimalist “I love that its products (linen bags, stainless steel lunch boxes, wooden brushes, and more) are made out of high-quality, sustainable materials, and they’re beautiful, too.” | ON OUR BOOKSHELF |

Clear an afternoon for these engrossing reads. Memoirist Alexandra Fuller’s childhood in Zambia was, she writes, “like a mash-up of a whole lot of Meryl Streep movies.” Travel Light, Move Fast (Penguin Press) centers on her banana-farming, zebra-chasing, life-of-the-party father, and will have you laughing and crying 10 pages in. California pastry chef Nicole Rucker’s Dappled (Avery) is a love letter to fruit-forward desserts. With ultra-vivid photos that make her layers of kishu tangerines and rhubarb pop, it’s tough to single out one to try first, but we’re sweet on the peach-and-ricotta biscuit cobbler. For a treat with an acerbic bite, dig into Lauren Mechling’s sharply funny novel How Could She (Viking). It follows three ambitious friends as they rise and fall in their work and love lives— and in each other’s favor. Change isn’t always pretty for these women, but Mechling deftly captures the excitement and wisdom that come along with it.

JULY/AUGUST 2019

—Living creative director Abbey Kuster-Prokell Bento bag, $30, wildminimalist.com.

Maine For a coastal tour of Acadia National Park’s Schoodic Peninsula, board a catamaran in Bar Harbor and glide across the bay. You’ll lay eyes on glowing slabs of sunset-hued granite and spot ospreys soaring overhead. barharborwhales.com

Wyoming Get there on horseback, or hitch a ride in a wagon to Yellowstone National Park Lodges’ Old West Dinner Cookout for cowboy grub (steaks and baked beans), live tunes, and a kneeslappin’ good time. yellowstonenational parklodges.com

Kentucky Explore Mammoth Cave National Park’s lush central region on the newly paved Echo River Springs Trail. Its glass-paneled overlooks—safe for kids and wheelchairs—offer picturepostcard views of towering oaks and maples, and the flowing waters below. nps.gov/maca

EURYDICE GALK A/COURTESY OF FENTONS CREAMERY (ICE CREAM); COURTESY OF WILD MINIMALIST (BAG OF OR ANGES); COURTESY OF PUBLISHERS (BOOKS)

| ON THE ROAD |

The one with two favorites.

Try them all! OREO, the OREO Wafer Design and CHIPS AHOY! are registered trademarks of Mondeléz International group, used under license. REESE’S and REESE’S PIECES trademarks and trade dress and the orange color and crown design are used under license. HEATH trademark and trade dress are used under license. SNICKERS® and M&M’S® are trademarks of Mars or Affiliates, used under license.

All It Takes Is A Shake™ ®/™ Trademarks © Mars, Incorporated 2019. TEMPTATIONS™ Cloud design is a trademark.

JUNE BEAUTIES Martha tends to the spiraling Clematis ‘Blue Angel’, one of a dozen or so vari‑ eties she grows on her farm.

From MARTHA TEACH AND INSPIRE

Budding Talent Sweeping along the main drive to her Bedford home, Martha’s vibrant border garden blooms continuously through spring and summer. She shares the inspiration behind it and how the design has evolved, thanks to some creative planning—and planting.

PHOTOGRAPHS BY JOHNNY MILLER

MARTHA STEWART LIVING

FROM MARTHA

LATE-SPRING BLOOMERS By the end of May, the pergola border bursts with wiste‑ ria; allium, like the tall ‘Ambassador’, giant ‘Globemaster’, and magenta ‘Purple Sensation’; and Camassia.

JULY/AUGUST 2019

then filled the beds with hundreds of alliums of all sizes, as well as nepeta, or catnip (which ended up being a mistake, because it spread like an invasive weed and eventually had to be moved). I also added spring-blooming bulbs, including crocuses, Camassia, and grape hyacinths, along with some comfrey. The plants did very well, but I realized I wanted more color, so I sprinkled in a few kinds of orange poppies. Then I had another realization: The border looked beautiful for a month, but stopped blooming in mid-June, which left it without flowers for two months of the summer. I decided to plant hundreds of orange tiger lilies, which we dug up from other areas, and now they explode into fat rows of tall, st urdy stems just as everything else begins to fade. I continue to find ways to improve the garden. I recently edged it with 250 small boxwood shrubs, which delineate the beds and emphasize the blooms in summer. For a closer look, visit my blog (themarthablog.com) and Inst agram (@martha stewart48) throughout the season, and see how a garden can be a work of art—or at least a labor of love.

COURTESY OF MARTHA STEWART (TIGER LILIES AT TOP AND BOT TOM RIGHT)

proper perennial borders decades ago, in England. My then-husband had just published the garden book Visions of Paradise, and I was anxious to see the iconic landscapes in its pages firsthand. The incredible examples at Sissinghurst, Upton House, and Hidcote took my breath away. Their long, deep beds were packed with plants of varying sizes, colors, and shapes. They were often designed in front of high walls, along allées of trees, or against the foundations of huge, ancient buildings. I was smitten, and knew I wanted to plant my own version one day. Years later, I thought of those borders when I was constructing the 300-foot-long pergola along the driveway at my home in Bedford. I dug six-foot-wide beds on both sides of it, and left a grassy path underneath to encourage st rolling from one end to the other. Then I started planning. The first step was easy: choosing the colors. I had always wanted a garden rich in mauve, lavender, violet, purple, and blue, and I picked flowers in those shades. I planted clematis at each granite post in the pergola, SAW MY FIRST

MIDSUMMER STARS Hundreds of tiger lilies (Lilium lanci‑ folium) unfurl their spotted petals at the end of July, transforming the border into a sweep of orange, punctuated with an occasional volunteer lily or two.

EARLY-SUMMER RISERS Martha’s pergola stands on eight-foot-tall antique granite posts from China. She wrapped each one with copper wire so clematis varietals in blue and purple hues—such as C. ‘Rhapsody’, C. ‘Parisienne’, C. ‘Blue Ravine’, C. ‘Betty Corning’, and C. ‘Arabella’—can climb up easily.

MARTHA STEWART LIVING

Easy as lemonade.

Delivered to your front door so you can pour more. Visit Target.com/Shipt to learn more.

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

To make mini flags for arrangements (or drinks), fold a wide ribbon in half over a skewer, secure the fabric together with double-sided tape, and trim the ends. THE DETAILS: Mood Designer Fabrics #104537 (left), $3 a yd., 212-730-5003. Ribbon Factory red/ white/royal blue ribbon (#GRWB; right), 1⅜", $6 for 20 yd., ribbonfactory .com.

| CELEBRATE |

Earn Your Stripes You don’t need to do a stitch of work to strike up a star-spangled banner of Fourth of July decorations. With grosgrain ribbons, heat-bond adhesive, and an iron, you can give your table some patriotic panache in minutes. First, embellish a length of linen to make a runner: Just cut ribbon and a strip of adhesive to the length you need, put the adhesive under the ribbon at the edge of the fabric, and press with an iron to attach it. To complete the scene, add bands to plain napkins, or wave the flag in red blooms. For additional ideas, turn the page. TEXT BY ELENI N. GAGE

PHOTOGRAPH BY THE MORRISONS

MARTHA STEWART LIVING

GOOD THINGS

PONY UP

Nothing says “holiday party” like a big bow on a little girl’s head. Go extra-wide with the ribbon, loop and tie it, and hotglue it onto a plain metal barrette.

THE DETAILS: VintageRibbonTrims wide vintage stripe millinery grosgrain ribbon trim, 2.125", in Red-White-Blue (similar to shown), $9 a yd., vintageribbon trims.etsy.com.

Channel fireworks by floating a “chandelier” at your party. Two metal wreath forms (one big, one small) and wire make a simple frame for two layers of ribbons trimmed to different lengths. For the how-to, see page 105. THE DETAILS: Ribbon Factory solid grosgrain ribbon, ⅝", in Baby Blue Solid and Red Solid, $16 for 100 yd., ribbon factory.com.

JULY/AUGUST 2019

BEDECK A BIKE

To make a basket banner, cut patterned ribbons into “flags,” then glue them onto a long strip. Weave a few wider ribbons through the spokes, and knot more onto the handlebars.

THE DETAILS: Ribbon Factory red/white/royal blue ribbon (#GRWB; on handlebars), ⅝", $4 for 20 yd., ribbonfactory .com. Mood Designer Fabrics heart ribbon (#118805), $4 a yd., 212-730- 5003. Linus Lil’ Dutchi girls’ bicycle, 20", in Coral, $299, togabikes.com.

GO FRINGE

This fun ribbon flashes charm and good cheer. Use heat-bond adhesive to iron it onto a plain canvas tote or clutch, and show your independent streak.

THE DETAILS: Mood Designer Fabrics Italian cotton grosgrain fringe, 50 mm, in Navy/Natural/Red, $10 a yd., 212-730-5003. Imagin8 natural canvas tote bag, $4.50; and pouch, $6, michaels.com.

JOHNNY FOGG

HANG LOOSE

| TREATS |

Oh, say can you see . . . how easy it is to make frozen yogurt? Our threeingredient recipe requires no ice cream maker or churning, and can be prepped well ahead of your gettogether (so you don’t have to wake up by dawn’s early light to mix up a homemade dessert). Top a few scoops with lightly sweetened whipped cream and fresh blueberries for an American-flag homage that may not be old, but is definitely glorious. For the recipe, see page 105.

| EASY ENTERTAINING |

Up for Grabs You know what they say: A burger in the hand is worth two on the grill. To cook one big batch, flick on your broiler. Pop in 12 mini patties, and slice a 12-pack of Hawaiian sweet rolls in half horizontally. Park the broiled patties inside, between layers of American cheese; then brush the buns with melted butter, sprinkle on sesame seeds, and bake for about 10 minutes. For fixings, sp ear each pull-apart slider with an LTC (lettuce, tomato, cornichon) skewer. See page 105 for the recipe.

JULY/AUGUST 2019

Greek yogurt, frozen raspberries, and sweetened condensed milk meld into this creamy, tangy confection.

JOHNNY FOGG

Cold Comfort

MAKE SURE THEY’RE IN THE RIGHT CAR SEAT

NHTSA.gov/TheRightSeat

GOO THING

| DIY STYLE |

Pack and Play

Lightweight, quick-drying Turkish towels are excellent travel mates. You can knot one into a sarong on vacation, or spread it out for a picnic. And with a little simple sewing, it can become an all-in-one park or beach buddy. A quick seam turns it into a tote that carries all your essentials, then unfolds to create a comfortable lounging spot (complete with pillow) once you’re there. Lay it down to soak up some warmth and a good novel, or to catch some alfresco zzz’s.

1. MAKE THE BAG Fold over one end of a towel about 14 inches. Sew one short side and the bottom shut. Leave the other side open, so you can slide in a pillow and other essentials.

2. CREATE THE CARRIER Sew two lengths of any twill tape, cotton strap, or ribbon (we used twoinch twill tape) into two separate loops to slide the bag into. Sew one end of a longer piece of twill tape onto each loop, to link them and sling over your shoulder. THE DETAILS: InfuseZen diamond-weave Turkish towel, in Navy-Blue and Cream, $32, houzz.com. Mood Designer Fabrics natural cotton twill tape, 2", $2 a yd., moodfabrics.com. Crate & Barrel featherdown pillow insert, 18" by 12", $9, crateandbarrel.com.

JULY/AUGUST 2019

There’s space in this pillow pocket for an extra towel, SPF, a book, and more.

Tuscan Peppers

PHOTOGR APHS BY THE MORRISONS (WOMAN WITH BAG), PETER ARDITO (SOTOL), JOHNNY FOGG (OTHERS); HAIR BY THEO KOGAN (WOMAN WITH BAG); ILLUSTR ATIONS BY BROWN BIRD DESIGN

Dry-fry 1 pound sweet baby peppers 6 to 8 minutes. Toss with: 3 tablespoons sherry vinegar + 1 tablespoon extravirgin olive oil + 1 tablespoon chopped fresh oregano + flaky sea salt.

| SIP & REPEAT |

Clear Winner

Mint-Lime Radishes Dry-fry 1 pound radishes (trimmed and halved) 5 to 6 minutes. Toss with: ¼ cup chopped fresh mint leaves + ½ teaspoon grated lime zest + 1 tablespoon fresh lime juice + 1 tablespoon extra-virgin olive oil + flaky sea salt.

Chili-Sesame Snap Peas Dry-fry 12 ounces sugar snap peas (trimmed) 4 to 5 minutes. Toss with: 1 teaspoon chili oil + 1 tablespoon toasted sesame seeds + flaky sea salt.

If Goldilocks were a margarita girl, sotol would be her spirit of choice. Mellower than mezcal and smoother than tequila (it doesn’t have that pepper-andcitrus burn), the liquor is made from desertspoon cacti, which are native to Chihuahua, Mexico. We like Hacienda sotol, which has “a subtly smoky flavor and a crisp, slightly sweet finish,” says associate food editor Riley Wofford. Sipped solo or mixed into a drink, it tastes just right. THE DETAILS: Hacienda De Chihuahua Sotol Platinum, $40, oldtowntequila.com.

| PARTY STARTERS |

Flash Dance

Shishito peppers aren’t the only vegetables that bust a delicious move when charred and seasoned. Radishes, snap peas, and sweet baby peppers also take on focused flavor and a snappy, tender crunch when you dry-fry them. Heat a heavy-bottomed skillet on high for three minutes, add the vegetables, and cook for a few more. Toss them in a bowl with fresh herbs and spices, and serve warm or at room temperature.

MARTHA STEWART LIVING

HOW DO YOU SAY,

“ THANKS FOR BEING MY FURRY BFF”?

ALL NATURAL

REAL CHICKEN

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

CHECK MATES Meet the softer side of plaid: madras. This classic, lightweight fabric is one part prep school and another part camp lodge, but when reimagined in sophisticated hues, it’s altogether perfect for summering up your place. Sign up for these simple ideas, and feel the breeze. TEXT BY CAYLIN HARRIS

Named for the city in India where it originated, madras is traditionally made of cotton tinted with vegetable dyes.

Peaceful Pillows A bed covered in a riot of different patterns can look busy, but this inviting tumble of easy-to-sew pillows is serene. To create a cohesive mix, stick to weaves in the same palette (ours share quiet neutral shades), and use a solid linen spread and shams as the backdrop. THE DETAILS: Fabrics, from left: Mood Designer Fabrics #326671 (similar to shown), $14 a yd., moodfabrics.com. B&J Fabrics #120526 (similar to shown), $27 a yd.; and #76092672, $27 a yd., bandjfabrics.com. For the how-to and additional credits, see page 105.

PHOTOGRAPHS BY LENNART WEIBULL

MARTHA STEWART LIVING

GOOD LIVING HOME

Cool Coasters Frosty beverages never had more dashing places to sit. Get inexpensive cork coasters, trace them onto a few different fabrics, and cut the shapes out. Brush glossy découpage sealant onto the coasters, smooth on the fabric circles, and let them sit for 15 minutes. Then apply a liberal second coat directly onto the fabric and let it dry.

Bold Baselines A madras tablecloth can set a modern scene. It’s a quick, straight-line stitch: Buy enough yardage to allow for about six inches of overhang, then zip the edges through a sewing machine to hem them.

THE DETAILS: Thirstystone cork coasters, $10 for 8, bedbathandbeyond.com. For a selection of similar fabrics, visit B&J Fabrics, bandjfabrics.com.

THE DETAILS: Fabric Wholesale Direct #16114, $5 a yd., fabricwholesaledirect.com. Vintage ceramic bowls and pitchers.

TABLE TOPPERS These quick DIY ideas have all the qualities of a well-tailored button-down—they’re polished enough for a dinner party, but so comfortable you’ll be tempted to pull them out every day.

Talented Trays Carry drinks to the patio on a madraslined tray, and you’ll feel like you’re on vacation. Measure and cut fabric to �it the bottom, then brush the tray with matte découpage sealant and place the fabric on top. Press gently to adhere and leave for 15 minutes, then do a top coat and let it dry. THE DETAILS: Fabric Wholesale Direct #15980 (left), $5 a yd.; and #15981, $5 a yd., fabricwholesaledirect.com. Muji wooden trays, $28 each, muji.us. Vintage ceramic bowl.

JULY/AUGUST 2019

Laid-Back Linens To fold some personality into a neutral place setting, just add colorful madras napkins. They’re beautiful and sturdy, whether you’re serving a special brunch or some messy (in the best way) burgers. THE DETAILS: Auntie Oti madras napkin, $12, auntieoti.com. Jenni Kayne Sierra dinner plate, $60; and salad plate, $45, jennikayne.com. Pottery Barn Modern Farmhouse �latware set, in Honey (similar to shown), $40, potterybarn.com.

ECZEMA: UNDER CONTROL. HER ROOM: NOT SO MUCH. DUPIXENT is an innovation in the treatment of moderate-to-severe eczema (atopic dermatitis) for teens ages 12-17.

Actor portrayal, individual results may vary.

DUPIXENT is a first-of-its-kind treatment that reduces inflammation beneath the surface of the skin. It is not a steroid or cream. In a 16-week clinical trial, significantly more teens ages 12-17 taking DUPIXENT: • Saw clear or almost clear skin (24% vs 2% in those not taking it) • Had 75% skin improvement (42% vs 8% in those not taking it) • Experienced noticeable itch reduction (37% vs 5% in those not taking it)

TALK TO AN ECZEMA SPECIALIST ABOUT DUPIXENT. TO LEARN MORE, VISIT DUPIXENT.COM. INDICATION DUPIXENT is a prescription medicine used to treat people 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age. IMPORTANT SAFETY INFORMATION Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid

medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements. If you are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. DUPIXENT can cause serious side effects, including:

• Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects include injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, pain in the throat (oropharyngeal pain) and cold sores in your mouth or on your lips. Tell your healthcare provider if you

have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/ medwatch, or call 1-800-FDA-1088. Use DUPIXENT exactly as prescribed. DUPIXENT is given as an injection under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In adolescents 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. Please see accompanying Brief Summary on next page.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 12 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. – with other asthma medicines for the maintenance treatment of moderateto-severe asthma in people aged 12 years and older whose asthma is not controlled with their current asthma medicines. DUPIXENT helps prevent severe asthma attacks (exacerbations) and can improve your breathing. DUPIXENT may also help reduce the amount of oral corticosteroids you need while preventing severe asthma attacks and improving your breathing. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis and asthma. • DUPIXENT is not used to treat sudden breathing problems • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 12 years of age. • It is not known if DUPIXENT is safe and effective in children with asthma under 12 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems (if you also have atopic dermatitis) • have a parasitic (helminth) infection • are taking oral, topical, or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. Pregnancy Registry. There is a pregnancy registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about your health and your baby’s health. You can talk to your healthcare provider or contact 1-877-311-8972 or go to https://mothertobaby.org/ongoing-study/ dupixent/ to enroll in this registry or get more information. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. If you have asthma and are taking asthma medicines, do not change or stop your asthma medicine without talking to your healthcare provider. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes. • Use DUPIXENT exactly as prescribed by your healthcare provider. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In adolescents 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. • If you miss a dose of DUPIXENT, give the injection within 7 days from the missed dose, then continue with the original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection. • If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

Rx Only

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. If you have atopic dermatitis, tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. • Inflammation in your blood vessels: Rarely, this can happen in people with asthma who receive DUPIXENT. This may happen in people who also take a steroid medicine by mouth that is being stopped or the dose is being lowered. It is not known whether this is caused by DUPIXENT. Tell your healthcare provider right away if you have: rash, shortness of breath, persistent fever, chest pain, or a feeling of pins and needles or numbness of your arms or legs. The most common side effects of DUPIXENT include: injection site reactions, pain in the throat (oropharyngeal pain) and cold sores in your mouth or on your lips. Eye and eyelid inflammation, including redness, swelling and itching have been seen in patients who have atopic dermatitis. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a summary of the most important information about DUPIXENT. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT is a registered trademark of Sanofi Biotechnology / ©2019 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: March 2019

US-DAD-14946(1)

Lovely Lighting Cover a lampshade in a subtle plaid, and give your living room or den a dose of style. Choose a smooth drum shape: The straight and �lat sides make it easiest to work with, because you can wrap fabric around it rather than tailoring to �it. Cut out a rectangle long enough to encircle it, with an extra inch at the top and bottom. Lay it on an even surface, coat the shade with spray adhesive, place it in the middle of the fabric, and pull the cloth up and around, pressing to adhere and ensuring that the lines on the material stay parallel to the top and bottom of the shade. Hot-glue the excess fabric to the inside of the shade, and let dry. THE DETAILS: Theory cotton plaid, $14 a yd., Mood Designer Fabrics, 212-730-5003. Lamps Plus white hardback drum lampshade, 16" by 16" by 12", $50, lampsplus.com. Lostine Bella Skirt lamp, $665, lostine.com. Vintage wicker vase.

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Airy Accessories Don’t toss out any leftover fabric; use it to spiff up a summer hat or bag. Snip a scrap into a square, and fray the edges by gently pulling a few loose threads. Then tuck it into a basket, which you can carry as a purse or a chic lunch bag. To customize a sun hat (or tote, or keychain, or suitcase handle), fold over a narrow length of fabric and hem the unfolded edge, fray the ends, and tie it on like a ribbon. Just like that, you’ll be able to spot your stuff in seconds at the neighborhood pool—or airport baggage claim. THE DETAILS: B&J Fabrics #710083172 (on hat), $27 a yd.; and #120516 (in basket), $27 a yd., bandjfabrics.com. Intiearth Cajamarca hat, $140, intiearth.com. Olli Ella Big Apple basket, $49, us.olliella.com.

MARTHA STEWART LIVING

GOOD LIVING TASTEMAKER

Sister Act Throw on a dress or blouse from this pair’s fashion line, and you can pract ically hear Joni Mitchell singing, “California, I’m coming home,” and smell the flowers woven into a young Jane Birkin’s hair. Influenced by their childhoods in Santa Barbara, the siblings design clothes imbued with “nostalgia and femininity,” says Margaret. And a certain quiet st rength: Rather than a traditional company, Dôen is a small collect ive of like-minded women; they produce five collections a year, developing all fabrics and prints in-house. The sisters, who have four young kids between them, have also harnessed social media to connect with fans the world over, who post and tag themselves wearing—and living in—their pieces. “We want them to feel how we feel in our clothes,” says Katherine. “Self-possessed, confident, and super-feminine.” —Melissa Ozawa

JULY/AUGUST 2019

“We are committed to empowering women. One way is through the factories we work with; another is donating 100 percent of the profits from several kids’ items to Room to Read, an organization that helps educate girls.” —MK

HIL ARY WALSH (PORTR AIT); COURTESY OF CARTIER (BR ACELET); COURTESY OF BEATRICE VALENZUEL A (PENDANT); PETER ARDITO (OTHERS)

Dôen

Margaret Kleveland, CEO; and Katherine Kleveland, CCO, Los Angeles

4 3 Their Essentials “I plan to hand down my Love bracelets to my children during special moments in their lives.” —KK

1 | Mark Cross Laura bag, in Acorn Suede “I know I’ll use this purse year after year, and it won’t ever go out of style.” —KK $1,995, markcross .com. 2 | Sisters Balancing Shampoo “It leaves my hair super-shiny and not stripped of good oils. The formula is so gentle, I use it on my 4-year-old son.”—MK $28, sistersbody.com. 3 | Dôen Adobe dress “This has me dreaming of summer evenings on my best friend’s porch in Napa.” —KK $198, shopdoen.com.

4 | Cartier Love bracelet “My husband gave me one on each of the most magical days of our lives: our wedding, and when our children were born.” —KK In 18k gold, $6,300, cartier.com.

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5 | Le Labo Neroli 36 Perfume “It reminds me of my youth at the Santa Barbara seaside, with orange blossom and hints of salt and vanilla.” —KK $189 for 50 ml, lelabo fragrances.com. 6 | Matteau Petite Triangle top and High Waist brief, in Lemon Berry “I’m a huge fan of this women-owned company, and this style is my favorite. It’s so flattering.” —MK $135 each, matteaustore.com. 7 | Gya Labs Rose Otto essential oil “I’ll put some in my Vitruvi diffuser. It has a complex smell that is fresh, green, and floral.” —MK $26 for 10 ml, gyalabs.com.

8 | Sun Gardens: Cyanotypes by Anna Atkins “In her pioneering work, art and science intersect through a Victorian lens. Her cyanotypes show a deep love of botany.” —MK Prestel Publishing, 2018; $65, mcnally jackson.com. 9 | Beatrice Valenzuela Concha shell pendant “It’s feminine, handmade, and intentionally flawed.” —KK In 14k gold, $442, beatricevalenzuela .com. 10 | Sheldon Ceramics Moon vase, in Charcoal “I love the way the round, neutral base can support a large bunch of cheerful blooms.” —MK From $68, sheldon ceramics.com. 11 | Shiva Rose Pearl Milk Cleanser “It balances, cleans, and moisturizes, so my face never feels tight or itchy.” —MK $55 for 4 oz., shivarose.com. 12 | Dôen O’Keefe blouse, in Wildberry “My favorite top of all time. It’s great in every color, but this one evokes a desert sunset.” —MK $125, shopdoen.com. 13 | Gjelina: Cooking From Venice, California “We shop the farmers’ market on Sundays, and work side-by-side as a family preparing meals from the book.” —KK Chronicle Books, 2015; $35, indiebound.com.

14 | Ouai Air Dry Foam “It gives my hair a natural, subtle wave.” —KK $28, theouai.com.

MARTHA STEWART LIVING

With the Grain TWO TREE STUDIOS, Brooklyn

Allison Samuels is more than an artist. She’s an excavator of inner beauty, sawing, carving, and sanding rough timber from local fallen and downed trees to create amazingly graceful vases. “Unlike metal, wood has a life of its own,” she says. “I try to highlight its warmth and history in everything I make.” Samuels embraces knots and kinks, playing up what’s seen as imperfect in traditional woodworking, and hones organic curves that give each one-of-a-kind vessel the elegant balance of a yogi in tree pose: serene yet energized. Fill one of her pieces with flowers, and nature comes full circle— from decades-old lumber to budding life. —Erica Sloan

MARTHA S T E WA R T

American Made

Samuels’s vases come with steel flower frogs (and glass vials, in taller styles) for easy floral arranging. She also creates serving boards and custom furniture, all using rescued trunks and Forest Stewardship Council– certified lumber.

JULY/AUGUST 2019

ST YLING BY TANYA GR AFF

THE DETAILS: Vases, available in natural or ebonized walnut, and bleached or spalted and bleached maple; from $120 each, twotreestudios.com.

PHOTOGRAPH BY JOHNNY FOGG

“With a less bulky bladder leak pad,* I have nothing to hide.”

Poise

GOOD LIVING BEAUTY

Featherweight Class A steamy forecast doesn’t have to push you to the melting point. We turned to top beauty experts for advice on light-as-air skin care, barely-there makeup, and the single smartest way to keep your cool all day long. TEXT BY CLAIRE SULLIVAN

1. Let Your Skin Breathe Right now, your complexion needs SPF and moisture that doesn’t feel cloying. “Sweat, chlorine, and salt water cause dryness and inflammation,” says Steven Wang. The streamlined solution: gel formulas that multitask, says Jenny Patinkin. Try Kiehl’s Calendula Serum-Infused Water Cream, which contains flavonols to tamp down puffiness (from $30, kiehls.com). For minimal but mighty UV protection, mix in Dr. Barbara Sturm Sun Drops SPF 50 ($145, molecular-cosmetics.com).

2. Smooth on Color

OUR EXPERTS

3. Order a Spritz Spencer Barnes, a Los Angeles makeup artist; Tarryn Feldman, a Nashville makeup artist; Jenny Patinkin, a Chicago makeup artist; and Steven Wang, a Basking Ridge, New Jersey, dermatologist.

JULY/AUGUST 2019

Spencer Barnes’s favorite afternoon refreshment is a hydrating facial mist. Caudalie Beauty Elixir has toning rose oil and rosemary ($49, caudalie.com). If you’re on the oily side, blot sweat with a tissue, then use a mattifying version such as Tatcha The Satin Skin Mist, which has clay to neutralize shine ($48, tatcha .com). Both can go over makeup; just spray from an arm’s length away.

COURTESY OF MANUFACTURERS (PRODUCTS)

To keep pores clear—and blemishes at bay— go less-is-more with makeup, says Wang. “People tend to reach for powders in warm weather, thinking they’ll absorb shine,” says Patinkin. “But they can get cakey.” Sheer cream formulations melt into skin and look more natural. Patinkin likes Chanel Perfection Lumière Velvet Foundation for its fluid consistency and medium coverage ($50, chanel.com), and Tarryn Feldman swears by Clé de Peau Beauté Concealer SPF 25 because it doesn’t budge ($70, cledepeaubeaute.com). For a soft flush, dab on Kjaer Weis Cream Blush, which has moisturizing jojoba-seed oil and can treat lips, too ($56, kjaerweis.com). Then define and protect eyes with Supergoop! Shimmershade SPF 30 shadow ($24, supergoop.com) and a coat of L’Oréal Paris Voluminous Lash Paradise Waterproof Mascara ($10, lorealparisusa.com).

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Summer Loves

Meet your new constant companions: These chic lip stains and best-of-the-road-test natural deodorants will help you coast right through the season. TEXT BY CLAIRE SULLIVAN AND ERICA SLOAN

IN OUR BAG

Swipe Right As moisturizing as balms and equally easy to apply, these tints are the definition of carefree color. If your lips are dry, exfoliate them in the shower with your finger or a sugar scrub, says New York City makeup artist Andrew Sotomayor. Then try a sheer terra-cotta or blushy pink for daytime—or for one-anddone impact, he suggest s a sheer red, which can be layered to wear day or night.

1. Revlon Kiss Cushion Lip Tint, in Pink IRL, $10, ulta.com. 2. Seraphine Botanicals Long-Lasting Creamy Lip Stain, in Cassis + Cream, $24, seraphinebotanicals.com. 3. L’Oréal Paris Rouge Signature Lasting Matte Lipstick, in I Rule, $12, lorealparisusa .com. 4. Ere Perez Beetroot Cheek & Lip Tint, in Fun, $34, ereperez.com. 5. Glossier Generation G, in Crush, $18, glossier.com. 6. Shiseido VisionAiry Gel Lipstick, in Pink Flash, $26, shiseido.com.

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JULY/AUGUST 2019

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VISUAL AIDS

The bright sun and wind that thrill our other senses this time of year can put a major strain on our eyes. To protect and care for them, follow these four simple strategies, and you’ll see well into the future. TEXT BY KAREN ASP

JULY/AUGUST 2019

DIMITRI OTIS/GET T Y IMAGES

GOOD LIVING HEALTH & WELLNESS

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CONSUMER: One coupon per purchase. Good only on TheraTears® Products: TheraTears® Dry Eye Therapy, TheraTears® Preservative Free Dry Eye Therapy, TheraTears® Nighttime Dry Eye Therapy, TheraTears® EXTRA® Dry Eye Therapy, TheraTears® Contact Lens Comfort Drops, TheraTears® Eye Nutrition and TheraTears® SteriLid®. Trial sizes not included. This coupon may not be reproduced. Consumer pays sales tax. Redeemable only at stores accepting coupons. RETAILER: We will reimburse you the face value of this coupon plus 8¢ handling provided you and the consumer have complied with the terms of this offer. Invoices proving purchases of sufﬁcient stock to cover presented coupons must be shown on request. Any other application constitutes fraud. Coupon void where prohibited, taxed, or restricted. Cash value 1/20¢.Mail to: Akorn Consumer Health, CMS Dept. 58790, 1 Fawcett Drive, Del Rio, TX 78840 ©2019 Akorn Consumer Health, A Division of Akorn, Inc. M19-022-01

GOOD LIVING HEALTH & WELLNESS

Wear Smart Shades

Correct and Protect

The damaging effects of UVA and UVB rays accumulate in eyes just as they do on skin. Over time, too much exposure can cause cataract s, cloudy areas in the lens that can blur our vision as early as our 40s, and may contribute to macular degeneration, the leading cause of blindness in people over 50. To help prevent all of the above, choose sunglasses that completely block both rays, and wear them even when it’s cloudy out, says Dianna Seldomridge, MD, clinical spokesperson for the American Academy of Ophthalmology. Make sure the tag says so, or that they provide “100 percent protect ion against UV 400.” Polarized UV lenses go a step further: They’re designed to filter light and reduce glare, and they’re a must if you spend lots of time outside, especially driving or near water. The surface of oceans, rivers, and lakes reflects nearly 10 percent of the sun’s rays (meaning they bounce back up into your eyes), while sea foam reflect s about 25 percent, and dry sand about 15, per the World Health Organization.

Eye-care providers can apply a clear coating to regular glasses that offers 100 percent UV protect ion, says optometrist Samuel D. Pierce, president of the American Optometric Association. Some contact s have built-in blockers, too, that can shield your eyes from up to 100 percent of UVB and 99.9 percent of UVA rays; new Acuvue Oasys with Transitions lenses, for instance, completely block UVBs, in addition to automatically adjusting to different light levels. But remember, you st ill need to wear sunglasses—the larger the frames, the better, and ideally paired with a widebrimmed hat, says Seldomridge—to protect the delicate skin around your eyes.

Hot, arid, or windy weather not only dries out eyes, but can blow in allergens and other irritants. Your first line of defense is adding moist ure, so try using overthe-counter eye drops when needed—a smart move before you get on an airplane, too. (Even better, wear your glasses instead of contact s when flying.) Because other factors— such as medications, including antidepres sants and those for high blood pressure—can play a role too, Pierce suggests checking in with an eye-care provider if dryness persist s. Also, and this is crucial in our tetheredto-our-devices world, remind yourself to blink. We tend to not close our eyes very often or as completely when we’re focused on a screen, says optometrist Charissa Lee, director of professional education for Johnson & Johnson Vision Care. When you take a break or look away from your computer (ideally every 20 minutes), blink five times in a row, consciously closing them. This triggers tiny glands to release oils that help build up the eye’s tear film. Other ways to keep your eyes in the clear: Replace air-conditioning filters monthly; shower after being outside to rinse off pollen; and to soothe them, soak a washcloth in water (warm for dry eyes, cool for irritated ones), wring it out, lay it over closed lids, and say ahhhh.

JULY/AUGUST 2019

Shield Your Lids

That skin is more vulnerable to cancer than you may know: 5 to 10 percent of the nearly five million diagnoses in the U.S. each year— in other words, up to 500,000 cases—occur on the eyelids. So when applying sunscreen to your face every morning (it should be broadsp ect rum and at least SPF 30), make sure to cover your entire eye area, upper and lower lids included. A mineral-based formula made with zinc oxide or titanium dioxide is less likely to sting if it accidentally gets in. People who sp end most of the day sitting near a window should aim to reapply two to three times to thwart UVA exposure (the glass can let in 63 percent of those rays), says Maritza Perez, MD, a clinical professor of dermatology at Mount Sinai Icahn School of Medicine and senior vice president of the Skin Cancer Foundation. If you’re active outdoors, increase that to every two hours.

Outwit the Elements

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America’s

MARTHA ST E WA RT

CHANGE MAKERS

would be second nature for everyone. The reality, however, is far from ideal. In the past decade alone, people have produced more plastic than they did in the entire previous century—and a staggering 90.5 percent of it didn’t get recycled. Many of us have the best of intentions, of course, but we’re often stymied by confusion: How should we sort items, and should they be cleaned first? What’s act ually accepted at our local center? The truth is, municipalities have different rules. And on top of all the red tape and blue bins (and confounding mixedmaterial containers, like paper cups lined with polyethylene), recycling can cost more than sending things to landfills, so it’s a bureaucratic quagmire, too. Fortunately, Tom Szaky is tackling all of these obstacles—and then some. It all started in 2001 with a worm bin. While visiting friends in Montréal during college, he watched hundreds of red wigglers eat food scraps and create fertilizer right there in a box in their kitchen, and had a flash of an idea. Could he take something seemingly useless, like garbage, and transform it into something useful? Back at Princeton University, he and a friend began foraging food from the cafeteria dumpsters and feeding them to worms in his dorm room. They packaged the organic fertilizer in plastic soda bottles fetched from recycling bins, and TerraCycle was born. Four years later, with national distribution at chains like Walmart and the Home Depot and a major bottle-collection program in place, Szaky was ready to make a bigger impact. “I wanted to make garbage the hero,” he says. In other words, he wanted to figure out how to recycle everything. Now headquartered in Trenton, New Jersey, in an office furnished entirely with items rescued from the dump, TerraCycle operates in 21 countries. Staff scientist s

Mission Possible As our ever-growing garbage problems mount, there’s one man who has been steadily working to find a solution. Tom Szaky and his brainchild of a company, TerraCycle, collect items that normally end up in dumpsters—empty toothpaste tubes, plastic bags, juice pouches, and more— and recycle them. Learn how he’s keeping trash out of our oceans and landfills, and the way you can be part of it. TEXT BY JOHANNA SILVER

JULY/AUGUST 2019

MIR AGEC/GET T Y IMAGES

IN A PERFECT WORLD, RECYCLING

develop ways to recycle a range of items, then work with regional partners to execute them. Metals get melted, paper and wood are composted, and plastics go through a pelletization process. TerraCycle then sells the recycled raw materials to businesses that make new goods. For example: Deodorant canisters are taken apart, and the components are separated by polymer type and turned into materials that can be used to make a bicycle. Pet-food bags might become dog-food bowls. And cigarette butts can be converted into park benches. Along with its partners worldwide, TerraCycle receives three to four million pounds of “unrecyclable” waste a week—a week! It gets there in a variety of ways. One is through partnerships with brands willing to invest in the recycling process. Colgate, for instance, sponsors a program through which consumers can send in any old toothbrushes and toothpaste tubes, using prepaid address labels. Bausch + Lomb has one for contact lenses and their blister packs, Garnier collects beauty products, and Gillette takes used razors. Another is via its Zero-Waste Boxes, which individuals can buy (or you can rally your office, community center, library, or church to purchase); they’re designated for specific categories such as baby supplies and broken sports equipment. When a box is full, you send it back to TerraCycle, which takes it from there. (For more info or to find a drop box near you, go to terracycle.com.) According to Szaky, 75 percent of schools in the U.S. are using them. His newest venture, Loop (loopstore.com), takes his vision up a notch. Launched in May, the e-commerce site offers products from familiar brands like Pantene, Seventh Generation, and Tide in durable, reusable packaging. Imagine the milk-delivery man of yesteryear, with the convenience of on-demand shipping by UPS, minus the disposable cardboard boxes and plastic bubbles. Szaky hopes this model will enable sustainable practices without sacrificing convenience—a must, he firmly believes, to garner mass acceptance. If Loop takes off, TerraCycle will eventually have far fewer raw materials to recycle, which Szaky considers a greater measure of success than turning a large profit. (Giving back is already a priority: Many of TerraCycle’s programs reward participants with points, redeemable as donations to the nonprofit organization or school of their choice. To date, the company has given more than $44 million in gifts of this kind.) “I would love to live in a world where my grandchildren don’t know what waste is,” he says. “They’d only read about a time when there was a big waste problem—because TerraCycle did something to change it.”

4.4 pounds The amount of trash each person in the U.S. produces each day; only 1.5 pounds of it is recycled on average.

4.5 trillion The number of cigarette butts littered each year across the globe.

RECYCLING SMARTS 1. STICK TO THE RULES

They vary widely from state to state, and even town to town. Find your municipality’s guidelines online, and follow them to the letter. Going above and beyond— experts call this “aspirational recycling”—isn’t always better. One plastic bag or greasy con‑ tainer, for instance, can damage equipment or divert an other‑ wise recyclable bin to a landfill. 2. DIVIDE AND CONQUER

Translation: Take stuff apart. Rip out the oily spot of a pizza box and recycle the rest; separate the plastic blister pack holding batter‑ ies from its cardboard backing, or the plastic pump from a beauty product in a glass bottle. In a sim‑ ilar vein, don’t bag cans or bottles before tossing them in the bin. 3. CONSUME CONSCIOUSLY

8 million The metric tons of plastic that enter our oceans annually.

<5% The energy it takes to make a can from recycled aluminum, compared with manufacturing one from raw material.

Phase out single‑use products and packaging where you can. Opt for glass or metal food con‑ tainers (in the store and in your cabinets), carry canvas totes and cloth napkins, and don’t forget to b.y.o.w.b. (bring your own water bottle). “Whether you’re worried about rainforest destruction or diminishing animal diversity or climate change, everything is linked to consumption,” Szaky says. “Garbage doesn’t exist in nature. It’s an entirely man‑made idea.” 4. SPREAD THE WORD

Want your town or state to join California, Hawaii, and New York (plus cities like Boston, Seattle, and Chicago) in banning single‑ use plastic bags—or putting a stop to Styrofoam? Contact your representatives, rally your com‑ munity to join you, and/or start a campaign on social media (#saynotosingleuseplastic).

Cracking the Carton Codes If you are flummoxed by what the numbers on the bottom of your plastic containers mean, you’re not alone. The Sustainable Packaging Coalition’s How2Recycle program (how2recycle.info) has partnered with brands like Chobani, Clorox, and Seventh Generation to replace these nebulous numbers with clear instructions (“empty & replace cap,” or “rinse before recycling”). And Recycle Across America (recycleacrossamerica.org) is working to standardize labels on public bins nationwide. Whole Foods Markets, Disneyland, and the city of Savannah, Georgia, are just a few participants that have signed on.

MARTHA STEWART LIVING

Ask Martha

What can I do to calm my dog during a thunderstorm? —Suzie Pilon, Weston, Fla.

The pressure shifts, static buildup in his fur, and deep rumbles can send Fido spiraling. “Notice where your dog tries to retreat, and be sure he has full access to that spot,” says Rover.com certified trainer Nicole Ellis. Then join him, and provide happy distractions: Introduce a new toy or treat, offer extra petting or playing, and turn on music to counter outside noise. A snug canine-anxiety vest, called a ThunderShirt, can help, too, through soothing compression ($40, amazon.com).

ALWAYS CRAFTED IN THE USA

MADE WITH REAL BEEF

Swimsuit Savvy

BY PEOPLE WHO CARE

To keep yours in tiptop shape, rinse off after exiting the water, says Pamela Spencer, founder of Bahimi beachwear. At home, handwash it with gentle detergent to flush out chlorine, salt, and sweat, which can fade color and stretch fabric. Then lay it flat to dry.

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

JULY/AUGUST 2019

AL AN TUNNICLIFFE PHOTOGR APHY/GET T Y IMAGES

| CARE TIP |

GOOD LIVING

How can I keep small animals out of my garden? —Ross Renault, Waco, Texas

To get rid of vegetable-ravaging critters, start by attracting their predators, says Lauri Kranz, author of A Garden Can Be Anywhere (Abrams, 2019): “Owls, for example, eat mice, so having them near means fewer rodents over time.” Nonprofits like the Hungry Owl Project can help you install nesting boxes. Here, three more smart tactics from Kranz.

NEW !

PROTECT THE GOODS Drape bird netting over plants, propping it up on strategically placed trellises or bamboo poles.

TURN THEM OFF Plant garlic and tough, pungent herbs like oregano at your garden’s edges.

BLOCK THEIR WAY Build a fence, burying its wire-mesh base several inches deep and bending it outward to create an apron, which deters digging.

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 �loor, 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.

MARTHA STEWART LIVING

OF PROTEIN PER CAN

MADE WITH REAL MEAT

ARTIFICIAL FLAVORS OR PRESERVATIVES

Everyday FOOD COOK, NOURISH, ENJOY

Iced Passion-Fruit Green Tea Place 3 green-tea bags in a large heatproof bowl. Pour in 24 ounces just-short-of-boiling water; steep 5 minutes. Remove tea bags; let cool completely. Stir in 24 ounces passion-fruit juice (such as Ceres). Refrigerate until cold, at least 2 hours. Serve over ice with red currants.

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS

EACH RECIPE SERVES:

| SIP & REPEAT |

Blackberry-Plum Smash With Basil

Mint, Lime, and Ginger Sparkler In a large bowl, muddle a thinly sliced 2-inch piece of fresh ginger, 1/4 cup loosely packed fresh mint leaves, and 1/4 cup fresh lime juice. Stir in 24 ounces ginger beer (such as Q Mixers). Strain into a pitcher, pressing down on solids. Stir in 8 ounces seltzer. Serve over ice with lime wheels, more ginger slices, and mint sprigs.

In a bowl, muddle 2 pitted and thinly sliced red plums, 1 cup blackberries, 3/4 cup loosely packed fresh basil leaves, and 3 tablespoons superfine sugar until fruit has broken down. Add 32 ounces lemon soda (such as Sanpellegrino) and stir to combine. Strain into a pitcher, pressing down on solids. Serve over ice with more berries and basil sprigs.

Star Pitchers

Drinks that quench the whole crowd, kids included, are a hot commodity on a summer day. Infused with fresh herbs, citrus, and berries, these not-too-sweet pours are as invigorating as a cannonball in the deep end. TEXT BY CLAIRE SULLIVAN RECIPES BY RILEY WOFFORD

PHOTOGRAPHS BY REN FULLER

MARTHA STEWART LIVING

| WHAT’S FOR DINNER? |

ONE FOR ALL When a hardworking pot or pan says, “I’ve got this,” your evening gets infinitely easier. Fire up fajitas on a baking sheet, cook tomato-eggplant gnocchi in a skillet, or simmer salmon chowder in your trusty Dutch oven. Then raise a glass to the single life. TEXT BY CLAIRE SULLIVAN RECIPES BY SHIRA BOCAR

JULY/AUGUST 2019

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

FOO

Sheet-Pan Chicken Fajitas

Summer Smoked-Salmon Chowder

Cajun Shrimp and Rice

Tomato-Eggplant Gnocchi

Sheet-Pan Chicken Fajitas

Summer Smoked-Salmon Chowder

8 flour tortillas (each 6 inches)

2 tablespoons unsalted butter

3 bell peppers (1 red, 1 green, and 1 yellow), cut into 1/2-inch strips

1 onion, finely chopped

1 large white onion, cut into 1/2-inch rounds

1 celery stalk, finely chopped

1/4 cup extra-virgin olive oil Kosher salt

1 carrot, peeled and finely chopped Kosher salt and freshly ground pepper

1 tablespoon chili powder

1 pound baby potatoes, scrubbed and cut into 1/4-inch rounds

1 pound boneless, skinless chicken breasts, pounded 1/2 inch thick

2 cups low-sodium chicken broth

1 lime, halved, plus wedges for serving Sliced avocado, sour cream, salsa, and fresh cilantro leaves

1. Preheat broiler, with racks in upper and lower thirds. Stack tortillas and wrap in parchment-lined foil; place on lower rack. On a rimmed baking sheet, toss vegetables with 2 tablespoons oil; season with salt and sprinkle with 11/2 teaspoons chili powder. Arrange in a single layer and broil on upper rack, flipping once, until just charred and softened, about 8 minutes. 2. Drizzle chicken with remaining 2 tablespoons oil, season with salt, and sprinkle with remaining 11/2 teaspoons chili powder. Push vegetables to edges of sheet; arrange chicken in a single layer in center. Broil, flipping once, until chicken is cooked through and vegetables are tender, about 8 minutes. Remove tortillas and sheet from oven; let stand 5 minutes. Transfer chicken to a cutting board; slice into strips. Return to sheet; squeeze lime halves over vegetables and chicken. Serve with tortillas and accompaniments.

1 zucchini, halved lengthwise and cut crosswise into 1/4-inch pieces

1/2 cup heavy cream 4 ounces hot-smoked salmon, skin removed, cut into 1/2-inch pieces Oyster crackers, for serving

Melt butter in a pot over medium heat. Add onion, celery, and carrot; season with salt and cook, stirring occasionally, until soft, about 6 minutes. Add potatoes, broth, and 2 cups water; bring to a boil, then reduce heat to medium and simmer, partially covered, until potatoes are tender, about 10 minutes. Add corn and zucchini; simmer, stirring occasionally, until just tender, 5 to 7 minutes. Remove from heat; stir in cream and fish. Season with pepper and serve with oyster crackers. ACTIVE TIME:

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

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

Cajun Shrimp and Rice 3 tablespoons extra-virgin olive oil 12 ounces andouille sausage, thinly sliced 1 onion, finely chopped 2 celery stalks, finely chopped 1 green bell pepper, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground pepper

Tomato-Eggplant Gnocchi 6 tablespoons extra-virgin olive oil, plus more for drizzling 1 large eggplant (1 pound), stem removed, cut into 1/2-inch pieces Kosher salt and freshly ground pepper 4 cloves garlic, minced

1/8 teaspoon red-pepper flakes 11/2 pounds large tomatoes (3 to 4), cored and diced 1 pound fresh or frozen gnocchi

2 large tomatoes, cored and diced

1/4 cup thinly sliced fresh basil leaves, plus more for serving

1 cup long-grain white rice

1/2 cup ricotta

11/2 cups low-sodium chicken broth 1 pound medium shrimp, peeled and deveined

1/4 cup thinly sliced scallions (from 2), for serving 1. Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add sausage; cook, stirring, until browned, about 5 minutes. Transfer to a plate. Reduce heat to medium; add remaining oil, onion, celery, bell pepper, garlic, and 1/2 teaspoon salt. Cook, stirring, until vegetables are soft and golden, about 8 minutes.

2. Add tomatoes and rice; cook over high heat, stirring, 1 minute. Return sausage with any juices to skillet. Stir in broth; bring to a boil, then reduce to a simmer, cover, and cook until rice is tender, 20 minutes. Season shrimp with salt and pepper; arrange in a single layer atop rice. Cover; cook until bright pink, 4 minutes. Uncover; let stand 10 minutes. Fluff with a fork and sprinkle with scallions. ACTIVE TIME:

30 MIN. | TOTAL TIME: 1 HR. 15 MIN. | SERVES: 4

1. Heat 1/4 cup oil in a large skillet over medium. Add eggplant, season generously with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate. 2. Add remaining 2 tablespoons oil to skillet over medium heat. Add garlic and red-pepper flakes and cook, stirring, until fragrant, 1 minute. Add tomatoes and simmer, stirring, until slightly thickened, 5 minutes. Return eggplant with any juices to skillet; season with salt. Add gnocchi in a single layer atop eggplant, cover, and cook until tender, 6 to 8 minutes (or, if using frozen, about 1 minute more). Sprinkle with basil and serve, topped with a spoonful of ricotta, more basil leaves, pepper, and a drizzle of olive oil. ACTIVE TIME:

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

ACTIVE TIME:

2 cups fresh corn kernels (from 2 ears), or 10 ounces frozen

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Fudgy Turtle Brownies 1 stick unsalted butter, room temperature, plus more for dish 1 cup plus 2 tablespoons unbleached all-purpose flour

| SWEETS |

Brownie Points

You’ll earn plenty of them when you offer these chewy, gooey treats to your troop. What makes them so extra? The fudgy base is covered with pecan halves, cream caramel, and melted chocolate— a combo borrowed from oldfashioned turtle candies. Slice up a batch, and get ready for reorders.

½ teaspoon baking powder ¾ teaspoon kosher salt 8 ounces bittersweet chocolate, finely chopped (1½ cups), plus 2 ounces melted 3 tablespoons vegetable oil 1 cup granulated sugar 1 cup packed light-brown sugar 4 large eggs, room temperature 1½ teaspoons pure vanilla extract 2 cups pecan halves (8 ounces) 1 cup Cream Caramel (for recipe, see page 100) Flaky sea salt, such as Jacobsen, for sprinkling

1. Preheat oven to 350˚. Butter a 9-by-

13-inch baking dish. Line bottom and long sides with parchment, leaving an overhang; butter parchment.

2. Whisk together flour, baking pow-

der, and kosher salt. In a large heatproof bowl set over (not in) a pot of simmering water, melt chopped chocolate and butter with oil. Remove from heat. Add both sugars; whisk until smooth. Add eggs and vanilla; whisk until glossy, 1 minute. Add flour mixture; st ir just until combined (do not overmix). Pour batter into prepared dish; smooth top with a spatula. Arrange pecans on top in a single layer. 3. Bake until a tester inserted into center comes out with moist crumbs, 40 to 45 minutes. Transfer dish to a wire rack; let cool completely. 4. Drizzle caramel over brownies;

let cool until set, 30 minutes. Drizzle with melted chocolate; sprinkle with flaky salt. Let chocolate set (refrigerate for a few minutes, if desired), then cut into squares and serve. ACTIVE TIME: 30 MIN. | TOTAL TIME : 1 HR. 20 MIN., PLUS COOLING | MAKES: 12

SIMPLE SWAP For a store-bought creamcaramel sauce, we like Fat Toad Farm Traditional Goat’s Milk Caramel ($14 for 8 oz., fattoadfarm.com).

JULY/AUGUST 2019

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY SUZIE MYERS

TEXT BY CLAIRE SULLIVAN RECIPE BY GREG LOFTS

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TROPICAL TASTE that’s a keeper.

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ZESPRIKIWI.COM/WANDER

Let Your Taste Wander.

EVERYDAY FOO

| PERFECTING |

A BRIGHTER SIDE You might think of pasta salad as picnic padding, but nobody will put our Italian remix in a corner. Keep the noodles springy by scattering them on a sheet pan to cool, and power up the flavor with a zingy lemon vinaigrette. Then toss in some crunch, and place this beauty front and center. TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

JULY/AUGUST 2019

FOOD ST YLING BY L AURYN T YRELL; PROP ST YLING BY SUZIE MYERS

Fennel, tomatoes, chickpeas, and mozzarella will marinate with the noodles without wilting.

Ingredients 1 small clove garlic, minced

Cook pasta in generously salted water according to package direct ions until cooked all the way through. Drain (but don’t rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.

Kosher salt and freshly ground pepper 1 tablespoon fresh lemon juice 2 tablespoons red-wine vinegar 1 teaspoon dried oregano

⅓ cup extra-virgin olive oil 1 pint cherry tomatoes, halved 1 pound gemelli or fusilli 1 fennel bulb, cored and chopped (1½ cups) 3 tablespoons capers, chopped, plus 2 tablespoons brine

Prep the Pasta

Make the Dressing

Mix and Marinate

Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add past a; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

Using the side of a chef’s knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in ¼ teasp oon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teasp oon salt; let st and 15 minutes to drain.

1 can (15 ounces) chickpeas, drained and rinsed 4 ounces salted mozzarella, cubed (¾ cup) 1 ounce ParmigianoReggiano, grated (¼ cup)

½ cup chopped flat-leaf parsley

BITE-SIZE WISDOM Short, curly noodles are perfetto for pasta salad. They leave room for other ingredients in every forkful, and the grooves hold the dressing and herbs. Be sure to boil them for the longest duration listed on the package, since they won’t continue to cook in piping-hot sauce as they would in warm dishes.

Sprightly Swaps There’s nothing bland about these combinations, which burst with herbs and crisp vegetables.

1. Farfalle, Green Bean, and Basil

2. Orecchiette, Celery, and Olive

Replace gemelli with farfalle, and fennel and salted tomatoes with 3 cups sliced blanched green beans and ½ cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain). Replace oil in vinaigrette with ½ cup mayonnaise, and toss salad in all of dressing in step 3. Use fresh basil leaves instead of parsley, and omit mozzarella.

Use orecchiette instead of gemelli. Replace salted tomatoes with 2 cups chopped celery, and swap out capers and brine for ½ cup pitted and sliced Castelvetrano olives and 1 to 2 tablespoons olive brine. Use crumbled ricotta salata in place of mozzarella. Toss with chopped celery leaves instead of parsley.

MARTHA STEWART LIVING

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America’s lifestyle expert and host “Martha and Snoop’s Pot Luck Dinner Party” and “Martha Stewart Cooking School.” - Naples

Food Network star of “Chopped”

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Acclaimed fine dining “Carbone” in Las Vegas, NYC and Hong Kong.

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Two-time James Beard award winner.

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July/August

“Summer was our best season: It was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat . . .” —Harper Lee, To Kill a Mockingbird

PHOTOGRAPH BY MIKKEL VANG

MARTHA STEWART LIVING

Simmering sour cherries with just enough sugar to balance their tartness is a simple way to make the fruit last. Store preserves in the refrigerator and stir them into yogurt or vanilla ice cream for a splash of summer. Opposite: Anna Kovel preps a batch.

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he rr y Pr

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For recipes, see page 100.

For a few fleeting weeks around Independence Day, sour cherries burst into ripeness like fireworks, and an orchard in upstate New York gets ready for the crowds. Anna Kovel, a local fan and former Living food editor, takes us on her annual picking trip, and cooks up dishes that salute the fruit’s vivacious flavor and worldly history.

PH OTO G R APH S BY M I K K EL VAN G

TE X T AND RECIPES BY ANNA KOVEL

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GREENS

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I NEVER ATE A CHERRY PIE GROWING UP. We didn’t

RICE

A l b a l o o Po l o

have Fourth of July traditions, either. My mother isn’t from America; she’s a descendant of Huguenot emigrés, chased out of France for their religious beliefs, who was raised in South Africa and later moved to Ireland. My father is a first-generation American, whose Jewish parents emigrated from Ukraine. We went where our summer plans took us, and if there were fireworks involved, all the better. We also enjoyed barbecues, swam in other people’s pools, jumped off docks, and cooled down with ice cream. But as for so many Americans, our holiday rituals were a work in progress— and pie-making wasn’t one of them. Then three years ago, my husband and son and I settled into an old farmhouse at the edge of the historic village of Kinderhook, in New York’s Hudson Valley. Our home is a block from Samascott Orchards, one of just a few places in the region where you can pick your own sour cherries. Every June, devotees sign up for the farm’s updates. When the precious gems are ready, people arrive in droves. Some come because sour cherries make the best pie; others have cultural traditions that use the fruit in dishes both sweet and savory. All varieties—from firecracker-red Balatons; to late-season morellos, deep maroon with a hint of warm spice in their juice; to lighterfleshed Montmorency cherries, mainly from Michigan—share a few qualities. They’re thin-skinned but hold their shape better than sweet cherries when baked, and they’re small, with a bright pop of flavor in the mouth. Raw, their tartness is refreshing on a hot day; cooked, it balances a subtle sweetness. But their cultlike appeal also stems from the fact that they are hard to come by. These days, when most produce can be found most of the time, fresh sour cherries are a fragile anomaly. They bruise easily, so they’re difficult to ship or store, and their three-to-four-week season means that when the time is ripe, you harvest—and cook. As I walk into Samascott’s Pick-Your-Own entrance at 9:30 a.m. on opening day, it’s already scorching hot. The trees offer shade,

and the quiet is punctuated by the chatter of visitors filling their buckets and cartons. On one side of a tree, an elderly couple debate whether they have enough for two pies; on the other, a young man reaches up to branches that are too high for his mother. Farther on, two tiny girls carry one pail, and when I pass them, I see they belong to a family of seven, speaking what sounds to me like Russian—the dad so high up in the tree, he’s almost invisible. Down another row, I recognize the Farsi that my cousin Molly’s inlaws speak. Her husband, Shawheen, and his family emigrated from Iran when he was 12; he once drove two hours with relatives to pick at this very orchard. I’ve asked him about his childhood memories of cherry season in Tehran, and he described being smacked on the head by his grandmother: “Hey! Stop snacking! Pit, don’t eat!” He conjured a fun, messy gathering, the vivid juice everywhere, and a fragrant pot of preserves bubbling on the stove. After spooning them into jars, three generations would enjoy a feast of the Persian rice dish albaloo polo. Back in my kitchen, I dream up my own feast. I imagine what one might eat on a hot day in the Ukrainian countryside, sitting at a long table in the shade, the scent of dill and cucumbers coming from a summer kitchen. I remember a vibrant pizza parlor in Rome, where for dessert the cream in a tall glass was layered with fruit and crumbled pastry. I riff on a recipe for cherry bounce, a colonial drink, from a small cookbook called The Williamsburg Art of Cookery. It calls for steeping cherries in booze before bottling. I hold the fruit between my fingers, three at a time, and quickly jab them with the tip of a paring knife before dropping them into a jar. I imagine them macerating in earthenware crocks in cool, ground-level kitchens in 18th-century Virginia, and with our forefathers (and -mothers) in mind, I make my own declaration: Henceforth, the Fourth of July is for celebrating sour cherries. What’s more American than bringing the best of many cultures to a new place, and reimagining them in a fresh, personal way?

1. Fruit-filled trees at Samascott Orchards. 2. Chopped sour cherries enliven a fresh green salad with herbs. 3. This handy pitter is sold at many fruit-farm stores. 4. Albaloo polo is a classic Persian dish of buttery, saffron-infused rice layered with sour-cherry preserves. 5. Montmorency cherries weigh down a branch. 6. A refreshing chilled easternEuropean soup, adapted from The Georgian Feast (University of California Press), is flecked with dill and cilantro sprigs and scallions.

Sour cherries lend sweet and tangy notes to a gingery soy rib glaze. These fall-apart baby backs cook over indirect heat (or roast in the oven), then get charred over a high flame. To serve, brush on more glaze and garnish with chopped scallions and cilantro.

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Millefoglie is Italian for “a thousand leaves”; sbriciolata means “crumbled.” Both refer to the puff pastry in this treat. Layered between spoonfuls of preserved sour cherries and pastry cream, the light, flaky bites complete a delicious but not-too-heavy dessert.

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RUM

Legend has it that the cherry bounce, a drink popular in the southern United States, was one of George Washington’s favorite tipples. It was originally made with brandy, but you can also use bourbon, vodka, dark rum, or (as here) white rum, which lets the fruit’s natural color shine through. Serve it ice-cold with—what else?—frozen cherries as garnishes.

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ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY ANNA KOVEL; PROP ST YLING BY AYESHA PATEL

Delicate sour cherries hold up beautifully in this elegant French-inspired tart. Its almond-flour shortbread crust tastes nutty, and the filling provides a silky canvas for the fruit. The finishing touches: confectioners’ sugar and hot coffee.

ALMOND

American

JUST 30 MILES OUTSIDE OF PHILADELPHIA, A HORTICULTURAL PARADISE STRETCHES ACROSS A THOUSAND GREEN ACRES. STROLL AMONG GIANT CENTENARIAN TREES, REVEL IN OLD-WORLD ARCHITECTURE, BASK IN A KALEIDOSCOPE OF BLOOMS, OR SIMPLY STOP, LOOK, AND LISTEN TO THE BIRDS. THIS NATURAL WONDER IS A NATIONAL TREASURE .

Longwood’s Flower Garden Walk was designed in 1907 by founder Pierre S. du Pont. Its 600-foot brick straightaway is edged with borders he divided into distinct color schemes. Last year, resident horticulturalist April Bevans peppered in a series of chartreuse plantings, including Gomphrena ‘Cosmic Flare’, Coleus ‘Wasabi’, Agastache ‘Golden Jubilee’, Talinum ‘Limon’, and Salvia elegans ‘Golden Delicious’, to create a visual through line that echoes the two yellow-green arborvitae (Platycladus orientalis ‘Semperaurea’) du Pont planted in the 1920s.

PHOTOGRAPHS BY CLAIRE TAKACS / TEXT BY LISE FUNDERBURG

Splendor 75

a stir at half-century, he purchased 25 adjacent properties, Longwood Gardens. While over 1.5 mil- until the garden had grown almost five times in size lion people flock to this Chester County, (an additional 174 acres were added after his death). Pennsylvania, institution each year With each expansion came an opportunity to indulge (more than any other public garden in another personal passion: A perennial walk! A brassAmerica), these newcomers validate mullioned glass conservatory with a 10,000-pipe Longwood’s recent major push to blend conserva- organ inside! An open-air theater! Not to mention tion with innovation. Flitting above the 86-acre the allées and orchards and fountain gardens embelMeadow Garden, a pair of rarely seen birds have lished with intricate limestone carvings, as well as been spotted: the yellow-breasted chat, a songbird the exuberant use of boxwood, which du Pont bought threatened by habitat decline; and the clay-colored not by the plant but by the linear foot. Today, an army of staff, students, and volunteers sparrow, a Great Plains dweller. The meadow, a sea of grasses, perennials, and keeps Longwood’s 40 distinct gardens in immaculate native self-seeders, is more than an endangered- condition. Concerts and art shows complement a chick magnet. It’s a humming field where bipeds can robust schedule of garden festivals and classes. The immerse themselves in a landscape that’s both place is also famous for its Vegas-worthy fountain expansive and intimate. As you walk the paths, you shows, in which thousands of jets shoot water 175 can see the undulations of the larger terrain, then feet into the air, synchronized with lights, music, turn and zoom in on pollinator bees working their and the occasional fireworks display. There are quieter thrills to be found, too: You can way through fragrant swaths of joe-pye weed and goldenrod, sunflowers and ironweed. You’re in it forest-bathe along shaded trails, surrounded by and you’re of it, and you can just begin to imagine woodland natives and cooled by a canopy of some what the region looked like to its indigenous in- of the oldest dawn redwoods in North America. You can pause, if you like, at the Love Temple in Peirce’s habitants, the Lenni-Lenape. A testing ground for new theories on sustainability Woods, a lakeside folly standing among sweetbay and biodiversity, the meadow also carries forward magnolias, whose lemon-scented blooms are the the spirit and preservationist instincts of Longwood’s original aromatherapy. Or you might find brilliant founder, Pierre S. du Pont. An industrialist and en- solutions to your own backyard quandaries at the gineer whose great-grandfather founded the DuPont Idea Garden, where new plants and combinations chemical company, du Pont first bought a 202-acre are introduced every year. But at this moment, back farm in 1906 to save the unusual collection of trees at the meadow, there’s a new flurry of activity. A its previous owners had planted, including wild few paw prints have everyone on the lookout, says tulip, cucumber magnolia, and Kentucky coffee Matt Taylor, director of research and conservation. (some of which still thrive today). Over the next “We think we have a mink.”

WO VISITORS ARE CAUSING quite

1 4

O P P O S I T E : The Meadow Garden, expanded in 2014, is a haven for pollinators. T H I S PAG E : 1 | The Love Temple in Peirce’s Woods is tucked among Christmas ferns, native irises, and white mophead hydrangeas. 2 | Longwood’s own hybrid version of a giant water platter, Victoria ‘Longwood Hybrid’, unfurls its round leaves at a rate of six to seven inches per day, eventually reaching five feet in diameter; its flowers last only two days, opening up creamy white on the first night and pink on the second. 3 | Britain’s Peter Shepheard led the redesign of the water garden in 1989. 4 | In the Main Fountain Garden, deteriorated boxwood hedges have been replaced with thousands of ‘Green Beauty’, a more blight-resistant Japanese cultivar.

2 3

1 | The sunken Square Fountain Garden showcases playful, contrasting purple and chartreuse color schemes. 2 | A northern mockingbird rests on a Meadow Garden bluebird box; its drought-tolerant green roof is a habitat for tasty insects. 3 | Profusely blooming purple coneflower is a garden stalwart and pollinator attractor. 4 | Longwood’s annual Chrysanthemum Festival features the garden’s collection of rare Japanese and Chinese cultivars, which are grown in test tubes and housed in food-grade refrigerators to protect them from greenhouse insects and disease.

The Idea Garden is a teaching tool for students in Longwood’s education program, and home to what outdoor-landscapes director Andrea Brunsendorf calls “bulletproof plants,” such as purple Russian sage (Perovskia atriplicifolia ‘CrazyBlue’), red ‘Johnny Reb’ daylily, and the upright clumping feather reed grass (Calamagrostis x acutiflora ‘Karl Foerster’). Self-seeding fillers include hot-pink Persicaria orientalis and a snappy-orange Cosmos sulphureus.

SUMMER’S

BIG THREE

TOMATOES, CORN, and ZUCCHINI: Mother Nature was feeling mighty generous when she shone her light on this sweet, sun-ripened trio. Here’s how to make the most of your farmers’-market haul, and savor the season’s colorful bumper crops well past August. PHOTOGRAPHS BY DANA GALLAGHER | TEXT BY MICHELLE SHIH | RECIPES BY GREG LOFTS

TOMATO-AND-HERB CONSERVE, SWEET CORN RELISH, AND ZUCCHINI DILL PICKLES For recipes, see page 102.

PRESERVE THEIR FLAVOR The warmer months slip by so quickly. To capture their essence, jar your surplus produce. Ovendried tomatoes, packed in oil with herbs, are juicier and more versatile than their sun-dried cousins; serve them on pasta or crostini with goat cheese. Sweet corn relish, a southern condiment and dip, has more bite than coleslaw. And when your garden is overflowing with zucchini, pickle them and put them on burgers. Make sure you don’t skip the step of salting and then submerging them in ice water: It’s the secret to long-lasting snap.

ZUCCHINI, AVOCADO, AND JALAPEÑO

CORN, FETA, AND PISTACHIO

TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA

ENJOY THEM TOGETHER Too hot to cook? Tartines to the rescue. Pile raw zucchini ribbons onto avocado toasts (here, salting makes them more tender and pliable); arrange quick-charred corn, pistachios, and mint on top of crumbled feta; or shingle tomatoes, peaches, and mozzarella on sliced bresaola for a next-level Caprese. Need a dinner-party centerpiece? Go all out with our galette, which combines zucchini, corn, roasted tomatoes, and a mustardy cheese sauce on a crunchy, buttery crust. And if you crave a new pasta, this dish nods to succotash with a kick from bacon and jalapeño, but subs in zucchini for lima beans.

CORN, TOMATO, AND ZUCCHINI GALETTE

“SUCCOTASH” PASTA

SPANISH GAZPACHO

CREAMOF-CORN SOUP

EAT THEM WITH A SPOON These silky-smooth cold soups are sunshine, concentrated. Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. (Hard-cooked egg, cured ham, and sardines make tapas-style toppings.) A Southeast Asian–inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides); accent it with zucchini slices and cilantro leaves. And the trick to this cream-free corn soup is toasting flour for a roux and scraping corn milk—aka liquid gold— from the cob. A dash of cayenne lends heat.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY SUZIE MYERS

THAI ZUCCHINICOCONUT SOUP

GRILLED ZUCCHINI WITH MISO

ENHANCE THEIR NATURAL FLAVORS All it takes is a complementary sauce. Brush grilled zucchini with a miso-soy glaze for deep umami richness, or drizzle sliced heirloom tomatoes with toppings that hit the notes of a Bloody Mary: Lemon juice and Worcestershire are whisked with oil for the dressing, and celery seeds and fresh horseradish get sprinkled on before serving. A dash of aquavit or vodka gives the salad more complexity, but it’s just as delicious virgin.

BLOODYMARY TOMATO SALAD

LOST & FO ND

The Water’s Fine After a full day on their farm, David Benrud and Greg Foster take friends for a spin around nearby Lake Pepin in their wooden motorboat, Lucky Dogs, which was made at the Landing School, a boat-building academy in Maine. The lanterns on the dock are vintage Smith & Hawken. Opposite: A path between their barn and chicken coop leads to Lost Creek, a spring-fed trout stream.

If home is where the heart is, we can understand why this midwestern couple lives for the weekends. At Lost Creek Farm, their rural property in Wisconsin, a stylist and financial adviser have cultivated a retreat that caters to all of their extracurricular interests. When they aren’t busy working in the gardens, tending to the bees, or building something in the majestic barn workshop, they’re enjoying the fruits of their labor—relaxing in their light-filled cabin, or cooling off in nearby waters.

PHOTOGRAPHS BY CHRISTOPHER CHURCHILL TEXT BY DAN SHAW

Home Turf Left: Benrud, Foster, and their Portuguese water dog, Franke, stroll through borders of native prairie grass and late-blooming sedum. Below: The kitchen shelves are made of

black walnut that was harvested and milled with a portable sawmill; they hold Heath Ceramics dishware and a collection of vintage bottles.

its passive-solar upgrades, particularly the greenhouse spanning one side. “The previous owner was a hippie University of Minnesota professor who grew orchids,” explains Foster. Working on a tight budget, they made modest renovations, including turning one section of the greenhouse into a spa shower and another into a reading room. Both talented woodworkers, they crafted many pieces themselves. Foster became an accidental apiarist after he went to a beekeeping class in Benrud’s place. Now they tend the hives together, and harvest 10 to 20 gallons of honey a year. In the fall, they also make apple cider and vinegar. But on summer evenings, they soak in their wood-fired hot tub or head to the lake, less than a mile away, and hop into their boat—the one part of their original vision that stuck. “We’ll grab a few beers or a bottle of wine and waterski or swim,” says Benrud. “It’s the perfect way to end a day.”

went looking for a weekend place 11 years ago, they set their sights on Pepin, Wisconsin (pop. 805), 80 miles from their home in the Linden Hills neighborhood of Minneapolis. They envisioned lazy afternoons boating on Lake Pepin, the largest lake on the Mississippi River, and picnicking on its sandy beaches. But that’s not all they wanted to do. So instead of a waterfront cottage, the couple purchased a 150-acre farm that Foster, a personal financial adviser, describes as “an incubator for hobbies we’ll have in our retirement.” However, that’s putting it mildly. Since buying the property they dubbed Lost Creek Farm, he and Benrud, a stylist for Pottery Barn, have become stewards of an apple orchard that has expanded from 15 to 100 trees, keepers of a million bees, and serious farmers, overseeing an organic vegetable garden, a large raspberry patch, and 20 acres of wildflowers. If the guys aren’t outdoors, they’re probably in the Gothic-arch barn they use as a workshop and party space. Every June, they host a get-together called Mancraft, and a dozen or so friends convene to make pottery, textiles, and leather goods. The barn, built in the 1970s, soars over a 120-year-old twobedroom cabin 150 paces away. The place captivated the pair with

HEN DAVID BENRUD AND GREG FOSTER

Style for Days 1. In the living room, an antique fishing net hangs over a rocker built by the couple’s friend Chris Reardon. They stained the antique table black with aniline dye to modernize it. The leather armchair is from Room & Board; the throw on the vintage ottoman is by Wallace & Sewell. 2. An antique Henredon sofa picks up the deep blues in a throw from Cultural Cloth. The side table was a Mancraft

project friend Bryson Gill sculpted with a chain saw; the rug is also from Cultural Cloth. 3. Foster built the dining table, chairs, and bench. The oil lanterns are by Firelight Glass, and the pillows are from Room & Board. Overhead, there’s an Ian K. Fowler for Circa Lighting light fixture, and underfoot, a Cultural Cloth rug. 4. Benrud made the wall art from scraps of an older barn on the property. 2 4

Room to Relax A reproduction of the classic midcentury Spanish chair by Danish furniture designer Børge Mogensen cozies up with a Pendleton throw and a vintage leather pouf, offering a quiet place to read and enjoy views of Lost Creek and the bluffs of the Mississippi River. The lantern is from RH, the wall sconce is by Ian K. Fowler for Circa Lighting, and the glass bottle vase is an antique.

Major Studio The barn’s enormous iron chandeliers were commissioned from Wayne Prokosch of River City Welding in Stockholm, Wisconsin. Fos ter takes a break from working on a pair of Adirondack-style chairs.

Sweet Spots 1. The floor and window trim in the screened-in porch are painted Benjamin Moore Old Claret. The daybed is topped with an indigo-dyed kantha quilt from Cultural Cloth and pillows from Room & Board and Erin Keller Home. 2. The couple tends about a million Italian bees. 3. “There’s a fragrance to a hive that’s extraordinary—a

combination of fresh beeswax and honey, with a hint of pine,” says Benrud, shown in his suit. 4. The couple gives jars of their honey to friends and clients. The label always features a fox (they spotted a white one the first time they looked at the property), but a different friend designs it each year; this one is inspired by Mexican otomi textiles.

ST YLING BY MEL AÑIO GOME Z

A Dream Steam The couple relaxes with their friend Natasha Liegel, a stylist from San Francisco, in their wood-fired soaking tub; they assembled it from a kit made by Snorkel Hot Tubs.

R I P E FOR THE PICKING For this pair of peaches, artist Ann Wood carved the fruit out of wood and painted spidery white veins on the paper leaves with a fine-point brush. Opposite: A buffet of lifelike fruits proves irresistible to fantastical butterflies.

FULL of LIFE

Working with little more than paper, paint, wire, and wood, a Minneapolis artist is creating a dreamscape where flowers never wither, butterflies stop long enough for a good look, and fruit is fresh forever. Peek into her studio, and fall under her spell. PHOTOGRAPHS BY NGOC MINH NGO | TEXT BY CATHERINE HONG

W O N D E R S I N P R O G R ES S “I’m most interested in common garden flowers, because they’re relatable,” says Wood, who is drawn to begonias (shown, left), geraniums, and marigolds. “I like making things my parents would have enjoyed.” At right, the artist in her studio, where part of her growing installation appears in the mirror behind her.

EVERYONE KNOWS WHAT A PEACH LOOKS LIKE .

It’s round, fuzzy, and the color of a Santa Fe sunset. Cut the fruit open, and it’s yellow, with a craggy brown pit inside. But if you’re Ann Wood, the Minneapolis-based artist who creates paper sculptures of fruit and flowers so lifelike they could fool a hive of bees, these details are merely a starting point. Take her peach, which she depicts split open in half, still attached to its branch. She has replicated the subtle mottling of creamy yellow, orange, and pink skin, as well as the dark-auburn nodes on the stems. Inside, she’s painted the rusty-red halo surrounding the pit. She’s even conjured a small bruise on the flesh, to echo the spot in the real example she used as a model. “I’m not interested in an idealized fruit or flower,” says the artist, whose Instagram account, @woodlucker, has 120,000 awestruck followers. “This is a very specific peach.” Before she started rendering botanicals about four years ago, Wood had a decades-long career making folk-art-inspired mechanical sculptures. It was the death of her parents that prompted her new path. “When my father, who was a farmer, was in the last stages of illness, sometimes we would sit outside together and look at plants,” she recalls. “I remember him pointing out some sumac and saying that it was the most beautiful

thing he had ever seen. That really resonated with me.” Wood began experimenting with her own techniques for making paper flora, using acrylic paints and methods she developed from her practice as a mixed-media sculptor and painter. “I don’t use crepe paper,” she says. She prefers stock that ranges in thickness, from tissue-weight to heavy, and employs many different materials, from wood forms to wire. For a bleeding-heart plant, she found that a bit of fiber-fill stuffing inside the blooms achieved the perfect amount of plumpness. A group of blackberries, so real they look like they’ll stain your fingers, is made from tiny beads. At first Wood used botanical illustrations as references, but now she works with live specimens, often dissecting them to better understand their construction. And she grows many of her floral muses in her own garden. Each new marvel Wood finishes is a step toward her ultimate goal: a wall installation of five hundred or so pieces, conceived as a meditation on nature, time, and fertility. This magnum opus, she hopes, will eventually be exhibited to the public. (And before you ask—alas, no, she doesn’t sell individual works.) “I’m interested in the evanescence of life,” she says of her astonishing attention to detail. “It’s almost a way of stopping time.”

F L I G H T S O F FA N CY Wood’s repertoire also includes bees, beetles, flies, ladybugs, and wasps. “They’re larger than life-size and not intended to be realistic,” says the artist, who carves their bodies, at more than double the size of real insects, out of wood. “To me, they’re the jewelry of the garden.”

H E R FA I R LA DY This hibiscus is one of Wood’s most complicated creations, thanks to its stamen, which includes dozens of minuscule filaments and anthers made out of fine wire. “I trashed two versions before I got it right,” says the artist, whose tool kit includes utility knives, tweezers, fine-nose pliers, and Fiskars micro-tip scissors. “It’s similar to jewelry-making.” Opposite: A stunning natural selection. To see more, visit woodlucker.com.

P EO N Y

PEAR

LISIANTHUS

S T R AW B E R RY

GER ANIUM

C H E R RY

CO R EO P S I S

B L AC K B E R RY

H O L LY H O C K

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

Recipe Index

BROWNIE POINTS PAGE 60

STARTERS, SALADS, SOUPS & SIDES Bloody-Mary Tomato Salad 104 Chili-Sesame Snap Peas 29 Chilled SourCherry Soup 100 Classic Pasta Salad 63

TomatoEggplant Gnocchi recipe card BEVERAGES BlackberryPlum Smash With Basil 57

Farfalle, Green Bean, and Basil Salad 63

Cherry Bounce 102

Grilled Zucchini With Miso 104

Iced PassionFruit Green Tea 57 Mint, Lime, and Ginger Sparkler 57

Mint-Lime Radishes 29

DESSERTS

Orecchiette, Celery, and Olive Salad 63

Fudgy Turtle Brownies 60

Spanish Gazpacho 104 Thai ZucchiniCoconut Soup 104

Tuscan Peppers 29 MAINS Albaloo Polo 101 Cajun Shrimp and Rice recipe card Corn, Tomato, and Zucchini Galette 103

No-Churn Raspberry Frozen Yogurt 105 Sbriciolata di Millefoglie With SourCherry Preserves 101 Sour-Cherry Frangipane Tart 102

¾ cup sugar ¼ cup light corn syrup 1/3 cup heavy cream, room temperature

Combine sugar and corn syrup in a saucepan. Cover and cook over medium-high heat until sugar has dissolved and mixture boils, about 5 minutes. Uncover and continue to cook, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns medium amber, 3 to 4 minutes more. Carefully add cream in a slow stream (mixture will bubble vigorously). Remove from heat and stir until smooth. Let cool until caramel thickens slightly but is still pourable, about 10 minutes. Use immediately. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 25 MIN.

MAKES: ABOUT 1 CUP

all ingredients. Let stand, stirring often, until fruit has begun to macerate, 1 hour. Place a parchment round directly over surface and refrigerate, at least 8 hours and up to 1 day. 2. Remove from refrigerator and

let stand, stirring occasionally, 30 minutes. Strain mixture through a medium-mesh sieve, reserving solids. Place juices in a pot and bring to a boil over medium-high heat. Skim any impurities from surface, reduce heat to medium, and cook, skimming occasionally, until reduced by half and very syrupy, 16 to 18 minutes. Stir in reserved cherry solids. Return to a simmer and cook, gently stirring occasionally, until fruit is plump and just beginning to soften, about 3 minutes more. Let cool slightly, then transfer to jars. Let cool completely, then cover and refrigerate up to 1 month (or follow canning instructions at the link at left). ACTIVE TIME: 35 MIN. | TOTAL TIME: 9 HR. 40 MIN., PLUS COOLING | MAKES: ABOUT 5 CUPS

CHERRIES ON TOP PAGE 66

Garden Salad With Herbs and Sour-Cherry Dressing 2 teaspoons sherry vinegar or aged red-wine vinegar 1 teaspoon fresh lemon juice Kosher salt and freshly ground pepper

Lemon Pastry Cream 101

Sheet-Pan Chicken Fajitas recipe card

Sweet Corn Relish 102

JULY/AUGUST 2019

Cream Caramel

Cream Caramel 100

Sour-Cherry Preserves 100

“Succotash” Pasta 103

1. In a nonreactive bowl, combine

OTHER

Pull-Apart Sliders 105

Sour-Cherryand-Five-SpiceLacquered Ribs 101

3½ cups sugar

¼ cup fresh lemon juice ¼ teaspoon kosher salt

Summer Vegetable Tartines 103

Cream-of-Corn Soup 104

Garden Salad With Herbs and Sour-Cherry Dressing 100

100

Summer Smoked-Salmon Chowder recipe card

3 pounds fresh sour cherries, rinsed, drained, and pitted (7 ½ cups)

Tomato-andHerb Conserve 102 Zucchini Dill Pickles 102

2 tablespoons extra-virgin olive oil

Sour-Cherry Preserves For tips on canning, go to martha stewart.com/canningtips. For full instructions, visit freshpreserving .com/waterbath-canning.html.

6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup) 1 fennel bulb, halved lengthwise, cored, and thinly sliced, plus ½ cup fronds 2 cups mixed fresh tenderherb leaves, such as shiso, basil, tarragon, anise hyssop, and mint

5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula 2 spring onions, thinly sliced ( ½ cup) 6 radishes, thinly sliced (1 cup) 1. Stir together vinegar, lemon

juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes. 2. Finely chop fennel fronds; mix

with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately. ACTIVE/TOTAL TIME: 30 MIN. SERVES: 6 TO 8

Chilled Sour-Cherry Soup This refreshing, concentrated dish is meant to be served in small portions, often to start a meal. 1½ pounds fresh sour cherries, rinsed, drained, and pitted (4½ cups) 1 small clove garlic, minced ( ¾ teaspoon) Kosher salt 1 tablespoon finely chopped fresh cilantro, plus sprigs or blossoms for serving 2 teaspoons finely chopped fresh dill, plus sprigs for serving

½ mini cucumber, finely chopped ( 1/3 cup) 2 scallions, finely chopped ( ¼ cup) Sour cream, for serving 1. Pass cherries through a food

mill to extract all juices; or purée in a food processor and strain through a medium-mesh sieve, skimming surface of any foam. (Discard pulp, or reserve for another use.) Sprinkle garlic with ¾ teaspoon salt, then mash into a very fine paste with the side of a knife. Stir into cherry purée.

2. Refrigerate, covered, until

very cold, at least 1 hour. (Purée can be made to this point and refrigerated up to 8 hours.) Stir chopped cilantro and dill into soup and season with salt; refrigerate 30 minutes more.

into remaining rice; add to pot as final layer. Wrap lid with a clean kitchen towel and cover pot. Reduce heat to low and cook until rice is tender, 25 to 30 minutes. Fluff with a fork and season with salt; serve.

3. Divide soup among 4 to 6 small

ACTIVE TIME: 15 MIN.

bowls, and top each with cucumber, scallions, and herb sprigs. Serve with sour cream on the side.

SERVES: 6 TO 8

| TOTAL TIME: 1 HR. 20 MIN. | MAKES: 2 CUPS ACTIVE TIME: 25 MIN.

Albaloo Polo Use a wide saucepan with a tightfitting lid for this dish. Traditionally, Iranian cooks cloth-wrap the lid to absorb the steam and create a crisp layer on the bottom of the rice (called tahdig). In this recipe, the rice steams just long enough to finish cooking and become fluffy without crisping. 2 cups basmati rice Kosher salt Large pinch of saffron (about ¼ teaspoon) 1 tablespoon scalding-hot water (160° to 180°) 4 tablespoons unsalted butter 1 cup Sour-Cherry Preserves (see recipe, opposite), drained in a fine-mesh sieve

1. Cook rice in a large pot of salted

water as you would pasta, boiling until just cooked through with some bite in center, 7 to 9 minutes. Drain in a fine-mesh sieve, then rinse with cool water; drain again. In a small bowl, steep saffron in hot water until liquid is bright orange, 5 minutes. 2. Melt 2 tablespoons butter in a

saucepan over medium heat. Add one-third of cooked rice, spreading it to edges of pan in an even layer. Scatter half of preserves on top of rice, then poke 4 holes through rice with the bottom of a wooden spoon. Cut 1 tablespoon butter into small pieces; place on holes. Spoon half of remaining rice on top, followed by remaining preserves; poke 4 more holes and dot each with remaining 1 tablespoon butter, cut into small pieces. Stir saffron mixture

| TOTAL TIME: 50 MIN.

Sour-Cherry-and-FiveSpice-Lacquered Ribs RIBS

4 scallions, green parts only (whites reserved for glaze, below), finely chopped 4 cloves garlic, finely chopped (4 teaspoons) 2 tablespoons finely chopped fresh ginger (from a 2-inch piece) 4 teaspoons five-spice powder 2 teaspoons ground coriander Kosher salt 2 racks baby back ribs (about 4½ pounds total), membranes removed GLAZE

2 pounds fresh sour cherries, rinsed, drained, and pitted (5½ cups) 1½ cups packed dark-brown sugar 6 scallions, white parts only, finely chopped (3 tablespoons), plus 2 whole scallions, chopped, for serving

1/3 cup thinly sliced fresh ginger (from a 4-inch piece) 8 ounces unseasoned rice vinegar Kosher salt 2 tablespoons reducedsodium soy sauce 2 tablespoons peanut or safflower oil Chopped fresh cilantro, for serving 1. Ribs: Stir together scallion

greens, garlic, ginger, spices, and 2 tablespoons salt. Rub

mixture evenly on both sides of ribs to coat. Cover and let stand at least 1 hour, or refrigerate up to 1 day; bring to room temperature before cooking. 2. Glaze: Meanwhile, combine

cherries, brown sugar, scallion whites, ginger, and vinegar in a saucepan; bring to a boil over medium-high heat. Stir to submerge cherries in bubbling liquid, skimming any impurities from surface. Reduce heat to medium and simmer, stirring occasionally, until cherries and scallions are very soft and liquid has reduced slightly, 40 to 45 minutes. Strain through a fine-mesh sieve, pressing to extract as much syrup as possible; reserve solids. Transfer strained syrup to a small saucepan; simmer over medium heat until reduced to 1 cup, about 15 minutes. Let cool completely. Transfer reserved cherry solids to a blender and purée into a thick sauce; season lightly with salt. Refrigerate glaze and sauce in separate airtight containers. 3. Meanwhile, preheat oven to 325°,

or prepare a grill for indirectheat cooking. Stir together soy sauce and oil; pour over ribs. Wrap ribs tightly in a double layer of parchment-lined foil, or place in a covered baking dish, and roast or cook over indirect mediumhigh heat 45 minutes. Uncover and brush liberally with thick sauce, then re-cover and return to oven or grill; continue to cook, brushing every 45 minutes, until meat is tender and can easily be pulled off with a fork, 1 hour, 30 minutes to 2 hours. 4. Prepare grill for direct-heat

cooking (or preheat broiler with rack 6 inches from heating element). Brush ribs with glaze and grill over medium-high heat, flipping once, until crisp and very browned at edges, about 5 minutes. Finish with a final brush of glaze and sprinkle with chopped cilantro and scallions. Serve with remaining glaze alongside. ACTIVE TIME: 1 HR. 25 MIN. TOTAL TIME: 4 HR.

Sbriciolata di Millefoglie With Sour-Cherry Preserves Unbleached all-purpose flour, for dusting 1 sheet all-butter puff pastry (from a 14-ounce package)

3/4 cup cold heavy cream Lemon Pastry Cream (recipe follows) 1 cup Sour-Cherry Preserves (see recipe, opposite)

1. Preheat oven to 425°. On a lightly

floured surface, roll out dough to a 15-by-10-inch rectangle. Using a sharp knife, cut into 12 rectangles, each approximately 5 by 2½ inches. Place on a baking sheet and bake until puffed, about 8 minutes. Reduce oven temperature to 375° and bake until golden and very crisp, 20 to 22 minutes more. Transfer to a wire rack; let cool completely, about 30 minutes (do not cover, or pastry will lose its crispness). 2. Whisk heavy cream to soft peaks; fold 1 cup into pastry cream. Cut 8 cooled pastries crosswise into quarters; break remaining 4 pastries into loose shards. 3. Spoon about 2 tablespoons pastry-cream mixture into the bottom of each of 8 parfait glasses. Add 2 pieces of pastry, a sprinkling of pastry shards, and 1 teaspoon preserves to each. Repeat twice, for a total of 3 layers. Finish each with a broken piece of pastry and a dollop of remaining plain whipped cream. | TOTAL TIME: 1 HR., PLUS COOLING | SERVES: 8

ACTIVE TIME: 30 MIN.

Lemon Pastry Cream ½ cup sugar ¼ cup cornstarch Pinch of kosher salt 2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 tablespoon grated lemon zest 1. Whisk together sugar, corn-

starch, and salt in a saucepan.

| SERVES: 6 TO 8

MARTHA STEWART LIVING

101

The Workbook Whisk together milk and egg yolks; add to pan along with butter. Bring to a boil over medium heat. Let boil 1 minute, whisking constantly; remove from heat. 2. Strain mixture through a

fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, add lemon zest; whisk until smooth. ACTIVE/TOTAL TIME: 15 MIN. MAKES: 2 CUPS

Cherry Bounce This recipe contains no sugar, but if you prefer a sweeter drink, add up to ¼ cup demerara sugar to the strained bounce; stir to dissolve before bottling.

22 ounces fresh sour cherries, rinsed and drained (3½ cups) 2 cups white rum, such as Captain Morgan Frozen sour cherries on the stem, for serving (optional)

¾ teaspoon pure almond extract

1/3 cup granulated sugar 2 tablespoons unbleached all-purpose flour

½ cup almond flour ¾ teaspoon kosher salt 1½ cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces) Confectioners’ sugar, for serving 1. Crust: Preheat oven to 375°.

Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and salt; stir into butter mixture until thoroughly combined. 2. Press dough into prepared

pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.

1. Using the tip of a sharp knife,

3. Filling: Meanwhile, whisk

pierce 2 to 3 holes in each fresh cherry, then place in a large crock or jar with a tight-fitting lid. Pour in rum and stir to combine, pressing lightly on cherries to release some juices. Cover jar and let stand in a cool, dark place at least 1 week and up to 1 month.

together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners’ sugar, and serve.

2. Strain mixture, discarding

solids; pour liquid into a resealable jar or bottle. Refrigerate at least 1 hour and up to 6 months. Serve chilled, over ice, with frozen cherries. | TOTAL TIME: 1 HR. 15 MIN., PLUS 1 WEEK | MAKES: 2 CUPS ACTIVE TIME: 20 MIN.

ACTIVE TIME: 25 MIN.

| TOTAL TIME: 1 HR.

35 MIN., PLUS COOLING | MAKES: ONE 9-INCH TART

SUMMER’S BIG THREE Sour-Cherry Frangipane Tart

PAGE 80

CRUST

½ cup granulated sugar 1¼ cups unbleached allpurpose flour

FILLING

2 large eggs

1/3 cup heavy cream

JULY/AUGUST 2019

2 small sage sprigs 1 clove garlic, sliced 1. Preheat oven to 375˚. Arrange

tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely, then pack into a 2-cup-capacity jar. 2. In a small saucepan, combine oil, herbs, and garlic. Bring to a bare simmer over medium heat. Carefully pour mixture into jar, topping with more oil if necessary. (Oil should fully submerge tomatoes and herbs and reach about ½ inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month. | TOTAL TIME: 1 HR. 10 MIN., PLUS COOLING | MAKES: 2 CUPS ACTIVE TIME: 10 MIN.

Sweet Corn Relish For tips on canning, go to martha stewart.com/canningtips. For full instructions, visit freshpreserving .com/waterbath-canning.html.

3 ears corn, husks and silks removed Kosher salt

2/3 cup white-wine vinegar, plus more if needed

¼ cup light-brown sugar 2 teaspoons mustard seeds 2 teaspoons coriander seeds

½ cup diced sweet onion, such as Vidalia 2 celery stalks, diced ( 2/3 cup) 1 red bell pepper, ribs and seeds removed, diced ( 2/3 cup) 1 jalapeño or serrano pepper (ribs and seeds removed for less heat, if desired), minced

2. Meanwhile, combine vinegar,

Tomato-and-Herb Conserve 1 pound cocktail tomatoes, halved Kosher salt

102

2 small rosemary sprigs

1. Cook corn in a large pot of generously salted boiling water until crisp-tender, about 2 minutes. Drain; let cool completely. Strip kernels from cobs with a sharp knife.

1 stick unsalted butter, melted, plus more for pan

½ cup almond flour ½ teaspoon kosher salt

1 cup extra-virgin olive oil, plus more if needed

1/3 cup water, brown sugar, mus-

tard and coriander seeds, and 1 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Stir in onion, celery, and bell pepper. Reduce heat to medium-low; simmer until vegetables are crisp-tender, about 5 minutes. Stir in corn kernels and jalapeño; simmer 1 minute more. Carefully transfer mixture to a 4-cup-capacity or two 2-cup-capacity jars. Top with more vinegar, if necessary. (Liquid should fully submerge corn mixture and reach about ½ inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month (or follow canning instructions at the link at left). ACTIVE TIME: 25 MIN.

| TOTAL TIME: 35 MIN.,

PLUS COOLING | MAKES: 1 QUART

Zucchini Dill Pickles If you’re using larger zucchini, halve them crosswise, then cut them lengthwise into approximately 1/2-inch-thick wedges.

1 pound baby zucchini, halved or quartered lengthwise Kosher salt

½ cup lightly packed dill sprigs 1 cup distilled white vinegar, plus more if needed 2 teaspoons mustard seeds 1 teaspoon cumin seeds

½ teaspoon celery seeds 3 cloves garlic, peeled and halved 1 jalapeño or serrano pepper, halved lengthwise 2 tablespoons sugar 1. In a large bowl, toss zucchini with 2 tablespoons salt; let stand 20 minutes. Cover with ice and water, weighting down with a plate, if necessary, to keep zucchini fully submerged. Let stand 1 hour. Drain in a colander; rinse to remove excess salt. Pack zucchini and dill into a 4-cup-capacity or two 2-cupcapacity jars. 2. In a medium saucepan, com-

bine vinegar; 2/3 cup water; mustard, cumin, and celery seeds; garlic; jalapeño; sugar; and 1 tablespoon salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Carefully pour into jar with zucchini

and dill. Top with more vinegar, if necessary. (Liquid should fully submerge zucchini mixture and reach about ½ inch from top.) Let cool completely, then cover and refrigerate until ready to use, up to 1 month (or follow canning instructions at the link opposite). | TOTAL TIME: 1 HR. 35 MIN., PLUS COOLING | MAKES: 1 QUART ACTIVE TIME: 15 MIN.

Summer Vegetable Tartines One loaf of bread is enough for each (not all) of the three variations. 1 loaf ciabatta, split and toasted

Blister corn on a preheated grill, directly over a stove-top gas flame, or directly on an oven rack under the broiler, turning a few times, until charred in places but still crisp, about 2 minutes. Let cool slightly, then strip kernels from cobs with a sharp knife. Divide cheese evenly between toasts. Top with corn kernels, pistachios, and mint. Drizzle with more oil and season with flaky salt and pepper. TOMATO, PEACH, BUFFALO MOZZARELLA, AND BRESAOLA

16 thin slices bresaola (about 5 ounces)

Extra-virgin olive oil, for drizzling

8 ounces buffalo mozzarella, thinly sliced

Flaky sea salt, such as Jacobsen, and freshly ground pepper

2 large heirloom or beefsteak tomatoes, cored and cut into scant ½ -inch-thick wedges

Drizzle toasted bread with oil; season with flaky salt and pepper. ZUCCHINI, AVOCADO, AND JALAPEÑO

2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons Kosher salt 2 avocados, halved, pitted, peeled, and thinly sliced crosswise 1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced

1/3 cup coarsely chopped fresh cilantro 1 lime, halved

In a colander, toss zucchini ribbons with ½ teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime. CORN, FETA, AND PISTACHIO

2 large ears corn, husks and silks removed 3 ounces feta, crumbled ( 2/3 cup)

¼ cup shelled pistachios, coarsely chopped

¼ cup fresh mint leaves, sliced if large

2 large peaches, halved, pitted, and cut into scant ½ -inch-thick wedges

Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 25 MIN.

SERVES: 4

Corn, Tomato, and Zucchini Galette The dough can be refrigerated for up to two days, or frozen for up to a month; thaw it in the refrigerator before using. The cheese sauce can be made ahead and refrigerated in an airtight container for up to three days (if it’s too stiff to spread easily, rewarm it slightly before using). 12 cocktail tomatoes (about 12 ounces total), halved Kosher salt and freshly ground pepper 1¾ cups plus 1 tablespoon unbleached all-purpose flour, and more for dusting 1 tablespoon sugar 1 stick cold unsalted butter, cut into ½ -inch cubes, plus 2 tablespoons 1½ ounces Parmigiano-Reggiano, grated (½ cup lightly packed)

2½ ounces Gruyère, shredded (1¼ cups) 3 to 5 tablespoons ice-cold water 1 clove garlic, minced (1 teaspoon) 1 teaspoon fresh thyme leaves

¾ cup whole milk 1 tablespoon Dijon mustard 1 cup fresh corn kernels (from 2 ears) 1 medium zucchini, cut into ¼-inch rounds (11/3 cups) Flaky sea salt, such as Jacobsen 1 large egg, beaten 1. Preheat oven to 375˚. Arrange

tomatoes, cut-sides up, on a parchment-lined rimmed baking sheet; season with kosher salt. Roast until tomatoes shrink and collapse slightly, about 1 hour. Let cool completely. 2. Meanwhile, pulse 1¾ cups flour,

sugar, ¾ teaspoon kosher salt, and ¼ teaspoon pepper in a food processor until combined. Add cubed butter, ParmigianoReggiano, and ½ cup Gruyère; pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 3 tablespoons ice-cold water evenly over mixture; pulse until it holds together when pressed between your fingers. (Dough should not be wet or sticky; if too dry, pulse in more water, 1 tablespoon at a time.) Shape into a disk, wrap in plastic, and refrigerate until firm, about 1 hour. 3. Melt remaining 2 tablespoons

butter in a saucepan over medium heat; bring to a simmer. Add garlic and thyme; cook until fragrant, about 1 minute. Stir in remaining 1 tablespoon flour; cook until nutty and golden, about 2 minutes more. Add milk, return to a simmer, and cook, stirring occasionally, until reduced and thickened slightly, about 5 minutes. Remove from heat. Add remaining ¾ cup Gruyère and mustard; whisk until smooth. Stir in ½ teaspoon kosher salt and ¼ teaspoon pepper. Let cool completely, about 30 minutes. 4. On a lightly floured sheet of

parchment, roll out dough to a 14-inch round. Spread cheese sauce evenly over dough, leaving

a 2-inch border. Scatter half of corn evenly over sauce, then scatter zucchini evenly over corn. Top with roasted tomatoes, cut-sides up, and sprinkle with remaining corn. Season with flaky salt and pepper. Fold edges of dough up over vegetables, then brush dough with beaten egg. Transfer galette on parchment to a baking sheet. 5. Bake until crust is golden

brown and set on bottom, and vegetables are tender and golden brown in places, 1 hour, 10 minutes to 1 hour, 20 minutes (if crust is browning too quickly, tent with foil). Transfer on parchment to a wire rack. Let cool until warm but no longer hot (about 30 minutes), or completely, before slicing and serving. | TOTAL TIME: 3 HR., PLUS COOLING | SERVES: 6 TO 8

ACTIVE TIME: 45 MIN.

“Succotash” Pasta If using a large zucchini instead of two small ones, quarter it lengthwise before slicing crosswise. Use the side of a spoon to scrape the corn milk from the cobs. 3 slices bacon (4 ounces), chopped 12 ounces short, tubular pasta, such as penne Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, halved and thinly sliced (1 cup) 2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into ¼-inch-thick half-moons (about 2 cups) 2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving 1½ cups fresh corn kernels, plus milk scraped from cobs (from 2 ears) 1 pint cherry tomatoes, halved 2 cloves garlic, minced (2 teaspoons) 1 jalapeño (ribs and seeds removed for less heat, if desired), minced 3 tablespoons apple-cider vinegar

MARTHA STEWART LIVING

103

The Workbook 1¼ ounces ParmigianoReggiano, grated ( ½ cup), plus more for serving 1. Cook bacon in a large straight-

sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet. 2. Cook pasta in a large pot of

generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes. 3. Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and ½ cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.

1 red bell pepper, coarsely chopped ( ½ cup)

½ cup chopped red onion 1 tablespoon sherry vinegar

½ teaspoon ground cumin Kosher salt and freshly ground pepper

In a blender, combine bread, orange juice, and oil. Let stand until bread is soft, about 5 minutes. Add tomatoes, garlic, bell pepper, onion, vinegar, cumin, 1 tablespoon salt, and ¼ teaspoon pepper. Purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 2 hours or, in an airtight container, up to 3 days. Season with more salt and pepper and drizzle with oil; serve. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 2 HR.

20 MIN. | MAKES: ABOUT 5 CUPS

Thai Zucchini-Coconut Soup Coconut milk and potato give this vegan soup its creamy texture. 2 tablespoons vegetable oil 1½ pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving

½ cup sliced shallots (from 2 small) 1 tablespoon chopped fresh ginger (from a 1-inch piece) 1 tablespoon chopped garlic (from 2 to 3 cloves) Kosher salt

SERVES: 4

1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces

Spanish Gazpacho

1 can (13.5 ounces) light coconut milk

ACTIVE TIME: 40 MIN.

| TOTAL TIME: 50 MIN.

For more Spanish flair, garnish this soup with a chopped hard-cooked egg and sardines, tuna, or sliced cured ham, such as jamón Ibérico. 1 slice white sandwich bread, crust removed, torn into bite-size pieces ( 1/3 cup)

1/3 cup fresh orange juice 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds red heirloom, vine, or beefsteak tomatoes, cored and coarsely chopped (6 cups) 1 small clove garlic, smashed

½ cup packed fresh cilantro, plus leaves for serving 2 tablespoons fresh lime juice

In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2½ cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a

blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 6 HR.

MAKES: ABOUT 2 QUARTS

Cream-of-Corn Soup Garnish with another pinch of turmeric or cayenne, if desired.

4 tablespoons unsalted butter 1 medium sweet onion, such as Vidalia, halved and sliced (1½ cups) Kosher salt 2 tablespoons unbleached all-purpose flour

¼ teaspoon cayenne pepper ½ teaspoon ground turmeric 3 cups fresh corn kernels, plus milk scraped from cobs (from 3 to 4 ears) 2 cups low-sodium chicken or vegetable broth

In a large saucepan, melt butter over medium heat. Add onion and 1 teaspoon salt; cook, stirring occasionally, until softened, 5 to 7 minutes. Add flour, cayenne, and turmeric; cook 1 minute more. Add corn kernels and milk, broth, and 2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until corn is tender, 8 to 10 minutes. Remove from heat; let cool slightly. Transfer mixture to a blender, working in batches if necessary, and purée until very smooth, 2 to 3 minutes. (Strain through a fine-mesh sieve, if desired, for the silkiest texture.) Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve. ACTIVE TIME: 30 MIN.

| TOTAL TIME: 4 HR.

55 MIN. | MAKES: ABOUT 2 QUARTS

Grilled Zucchini With Miso Four medium or two large zucchini, sliced lengthwise into 1/2-inch-thick planks, can be used in place of the small ones.

2 tablespoons white or yellow miso 4 teaspoons reduced-sodium soy sauce 4 teaspoons unseasoned rice vinegar 2 tablespoons vegetable oil Kosher salt and freshly ground pepper 8 small zucchini (about 2 pounds total), halved lengthwise Toasted sesame seeds, for serving

In a bowl, whisk together miso, soy sauce, vinegar, oil, and ¼ teaspoon pepper. Preheat a grill for direct-heat cooking over medium-high. Season zucchini with salt and grill, turning a few times, until charred in places and crisp-tender, 10 to 12 minutes. Brush with half of glaze, turning to evenly coat; grill 1 to 2 minutes more. Transfer to a platter, brush with remaining glaze, sprinkle with sesame seeds, and serve. ACTIVE TIME: 20 MIN.

| TOTAL TIME: 30 MIN.

SERVES: 4 TO 6

Bloody-Mary Tomato Salad You can swap in vodka for aquavit, or omit the alcohol entirely. 2 pounds heirloom tomatoes, cored and cut into ½ -inchthick rounds Kosher salt and freshly ground pepper 2 tablespoons aquavit (optional) 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 3 tablespoons extra-virgin olive oil

½ teaspoon celery seeds ½ teaspoon caraway seeds 1 tablespoon freshly grated horseradish 2 tablespoons chopped fresh chives (optional)

Arrange tomatoes on a platter in an overlapping single layer; season with salt and pepper. In a bowl, whisk together aquavit, lemon juice, Worcestershire, and oil; drizzle evenly over tomatoes. Sprinkle with celery and caraway seeds, horseradish, and chives; serve. ACTIVE/TOTAL TIME: 15 MIN.

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JULY/AUGUST 2019

| SERVES: 4

GOOD THINGS PAGE 26

1 cup plain Greek yogurt Lightly sweetened whipped cream and fresh blueberries, for serving 1. Line a 9-by-5-inch loaf pan

with plastic wrap, leaving overhang on all sides. In a food processor, blend raspberries, condensed milk, and yogurt until smooth; transfer to prepared pan. Freeze, covered, until firm, at least 4 hours and up to 1 week.

Pull-Apart Sliders This recipe is easy to double for a bigger crowd. 1½ pounds ground beef chuck (85 percent lean) Kosher salt and freshly ground pepper 12 Hawaiian sweet rolls, such as King’s Hawaiian (1 package) 6 ounces American cheese, thinly sliced

2. Lift mixture out of pan using plastic; cut into 1-inch pieces. Return to food processor and blend, scraping down sides as needed, until smooth, 1 to 2 minutes. Return to pan; freeze until scoopable, about 20 minutes. Serve with whipped cream and blueberries. ACTIVE TIME: 10 MIN.

| TOTAL TIME: 4 HR.

30 MIN. | SERVES: 6

Unsalted butter, melted, for brushing Sesame seeds, for sprinkling Sliced iceberg lettuce, cherry tomatoes, and cornichons, for serving 1. Preheat broiler with a rack

in upper third. Divide beef into twelve 3-inch round patties; place on a rimmed baking sheet and season with salt and pepper. Broil until browned, about 8 minutes. Transfer to paper towels.

ILLUSTR ATION BY BROWN BIRD DESIGN

2. Switch oven to 350°. Using a

serrated knife, split rolls in half horizontally. Place bottom half on a parchment-lined rimmed baking sheet. Layer with half of cheese; top each roll with a burger patty. Layer with remaining cheese; place other half of rolls on top. Brush rolls with melted butter and sprinkle with sesame seeds. Bake until cheese is melted and rolls are lightly toasted but still soft, 8 to 10 minutes. Skewer each slider with a small piece of lettuce and tomato and cornichon slices; serve. ACTIVE TIME: 15 MIN.

| TOTAL TIME: 25 MIN.

MAKES: 12

No-Churn Raspberry Frozen Yogurt 12 ounces frozen raspberries

½ cup sweetened condensed milk

HOW-TO

Ribbon “Chandelier” PAGE 24

1. Center a 10-inch metal wreath form inside an 18-inch metal wreath form on a flat surface. 2. Cut two lengths of wire, each at least 20 inches long. Lay them on top of both forms in an X shape (as shown). Wrap end of one wire around 18-inch form to attach it, then loop it around one side of the 10-inch form, the opposite side of the 10-inch form, and the opposite side of the 18-inch form. Repeat with other length of wire, looping it around first wire at center.

3. Double strips of grosgrain ribbon (ours are about 48 inches long; you’ll need about 275 yards total) over each wreath form, and secure by pinching each together with a dot of hot glue. Let dry, then trim ribbon on 18-inch form so it’s about 10 inches shorter than ribbon on 10-inch form, creat-

ing a tiered effect. To hang, add a loop of ribbon at center of wires. THE DETAILS: Ribbon Factory solid grosgrain ribbon, 5/8", in Baby Blue Solid and Red Solid, $16 for 100 yd., ribbonfactory.com.

CHECK MATES PAGE 31

HOW-TO

DIY Madras Pillow 1. Measure the dimensions of your pillow insert with a tape measure. Adding 2 inches to height and width of insert, mark measurements on brown kraft paper with a square ruler or yardstick to create a pattern. Cut out pattern. Place pattern on madras fabric, lining it up with lines of madras. Cut out fabric around edge of pattern for pillow front. Repeat to cut out fabric for pillow back. 2. Lay fabric front over fabric back, with right sides facing. Pin edges with straight pins. Machine-sew fabric together, using a 1-inch seam allowance, and leaving an opening of about 5 inches on bottom edge to add pillow insert. Trim fabric edges to ½ inch, leaving one layer of fabric slightly longer than the other and cutting closer at corners. (This helps the finished pillow’s seams look smoother and the corners pointier.) 3. Turn fabric right-side out; press edges with an iron. Push pillow insert into pillowcase. Sew opening closed with needle and thread. THE DETAILS: Mood Designer Fabrics #326671 (similar to shown), $14 a yd., moodfabrics.com. B&J Fabrics #120526 (similar to shown), $27 a yd.; and #76092672, $27 a yd., bandjfabrics.com.

ADDITIONAL SOURCES: IKEA Delaktig queen bed frame with headboard, $479, ikea.com. Parachute linen sheet set, in Fog Queen, $279; and Cloud cotton quilt, in Smoke and Blush Full/Queen, $249, parachute home.com. Williams Sonoma Home hand-painted tonal abstract art, $1,250, williams-sonoma.com.

$10,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available online at www.marthastewart.com/10ksummer. The $10,000 Sweepstakes begins at 12:01 a.m. CT on 7/1/19 and ends at 11:59 p.m. CT on 9/30/19. Open to legal residents of the 50 United States, and the District of Columbia, 21 years or older. Void where prohibited. Sponsor: Meredith Corporation. Sweepstakes is offered by Meredith Corporation and may be promoted by any of Meredith’s publications in various creative executions online and in print and at additional URLs at any time during the sweepstakes.

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

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

SUBSCRIPTION HELP: Visit marthastewart .com/myaccount; email us at mlvcustserv @cdsfulfillment.com; or call 800-999-6518. © 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.

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Decorated with delicate blooms that seem to be dancing in the wind, these Victorian tumblers are the flower children of barware. And they are authentically Bohemian: Glassmakers in that region first made them in the 1800s, molding colorful molten glass into credit card–thin cups and baking on lasting hand-painted designs (and sometimes gilded rims, as shown at top left). Later, companies in other parts of Europe and the U.S. followed suit. Unlike Moroccan and Indian tea glasses, which are similar but fluted in shape, and made from clear glass dipped into bright lacquer that can flake over time, Victorian versions are straight-sided. Back in the day, you could buy sets of six with a pitcher or punch bowl, but they chipped easily, so you’re more likely to find singles or pairs now. And that’s what makes them fun to hunt and gather. Since they’re consistent in size—most measure about four inches tall; cordial glasses (bottom right), just two—and typically cost under $25 each, you can mix and match to your heart’s content. Put them out for wine or water, and drink in a summer of love. PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

108

JULY/AUGUST 2019

ST YLING BY LILI ABIR REGEN

FREE SPIRITS

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Makes getting there half the fun. The SUV for all you love.

The all-new 2019 Subaru Forester is an ideal traveling companion for trips long and short. The spacious new interior lets everyone stretch out, and the wider cargo opening with available Power Rear Gate makes it easy to bring the fun. And the Forester puts safety first, with standard EyeSight Driver Assist Technology.* ®

Forester. Well-equipped at $24,295.† Subaru, Forester, and EyeSight are registered trademarks. *EyeSight is a driver-assist system that may not operate optimally under all driving conditions. The driver is always responsible for safe and attentive driving. System effectiveness depends on many factors, such as vehicle maintenance, weather, and road conditions. See your owner’s manual for complete details on system operation and limitations. †MSRP excludes destination and delivery charges, tax, title, and registration fees. Retailer sets actual price. Certain equipment may be required in specific states, which can modify your MSRP. See your retailer for details. 2019 Subaru Forester Limited shown has an MSRP of $30,795. Vehicle shown with accessory equipment.