Martha - October 2017 by Lawrence Ambrocio

MARTHA STEWART

Martha plays dress-up and shares her best costumes PAGE 25

FALL FUN! 125 ways to roll into the season Cozy Comforts Apple-Picking Party Hearty Soups & Quickbreads

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Martha’s October Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Host and appear at USA Today Network Food & Wine Experience in Ventura, California

Turn compost piles

Have chimneys cleaned and inspected

SUKKOTH BEGINS AT SUNDOWN

Sharpen knives

Dig up and divide hostas

USA Today Network Food & Wine Experience, featuring Martha Stewart experts, in Indianapolis

Cardio and core

Weight training

Keynote appearance at the Event Planner Expo in New York City

Weight training

Yoga

Clean stainless steel appliances with white vinegar

COLUMBUS DAY

Schedule gutter cleanings

SUKKOTH ENDS AT SUNDOWN

Friends of Hudson River Park Annual Gala (hudsonriver park.org)

Early-morning horseback ride

Co-host 10-Year VIP Chef Party with Lee Schrager for NYC Wine & Food Festival

Cardio and core

Weight training

Pick apples and make cider

Weight training

Yoga

Friend Emeril Lagasse’s birthday

Martha and Snoop’s Potluck Dinner Party season 2 premiere on VH-1

Dylan’s Candy Bar Sweet 16 Celebration; my candy mosaic installation revealed

Have horses reshoed

Friend Laurence Booth-Clibborn’s birthday

Pick quinces; make into jam

USA Today Network Food & Wine Experience, featuring Martha Stewart experts, in Louisville, Kentucky

Weight training

Yoga

Cardio and core

Weight training

Decorate house for Halloween

Plant garlic

Rake and collect fallen leaves for compost

Cut back perennials

Harvest pumpkins and winter squash

Plant bulbs

USA Today Network Food & Wine Experience, featuring Martha Stewart experts, in Green Bay, Wisconsin

Cardio and core

Weight training

Prepare chicken coops for winter; install heat lamps

QVC appearance (check local listings)

29 Pumpkin-carving with Jude and Truman

QVC appearance (check local listings)

Weight training

Yoga

Speak at Know Your Value conference with Mika Brzezinski in New York City

HALLOWEEN

Weight training

Yoga

QVC appearance (check local listings)

“To achieve a natural look when planting small spring-blooming bulbs, like snowdrops, scilla, and chionodoxa (or glory-of-the snow), I simply toss them into large beds, and then dig holes with a dibber and plant them just where they landed.”—Martha 4

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J O N AT H A N B U C K L E Y/G E T T Y I M AG E S

GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

B RO U G H T TO YO U B Y P E L LA W I N D OW S A N D D O O R S

STYLE FILES

FOCAL-POINT WINDOWS OPEN UP YOUR HOME’S DESIGN POSSIBILITIES.

SLEEK SIMPLICITY Fresh, modern-style windows can complement your contemporary home. Enhance their clean, sleek look with linear, minimalist decorations for a soft transition throughout the room.

OUTDOOR ARTWORK There’s no more masterful piece of art than nature itself. Your kitchen window can highlight a gorgeous garden or beautiful view. Use that as inspiration when choosing interior colors and ﬁnishes.

VISUAL BALANCE Don’t be afraid to match your windows’ frames with the finish and color of fixtures in the room. This will help define and outline your windows while creating visual balance and symmetry throughout the space.

NATURAL LIGHT An easy step toward healthy living comes right from your windows. Natural light is not only good for plants but does wonders for your own health, mood, and even energy costs. Choose windows that complement the room while maximizing the space to allow for extra light.

LIKE A FRAMED WORK OF ART, WINDOWS BRING BEAUTY AND CHARACTER TO ANY ROOM. One of a window’s main functions is to add light to a space. But windows can be about far more than what passes through them. A well-chosen window becomes an accessory on its own, adding style, color, and deﬁnition to a room. So start thinking of your windows like a decorator would. You’re choosing far more than a way to let in light.

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EDITOR’S LETTER

| LIVING IN MY LIFE |

Here, just a handful of our ideas that I’m excited about.

About Face MAKEOVERS ARE A FUNNY THING. I remember when my mom got one back in the ’80s, after a local makeup artist offered to give her “an update.” Now, I should mention that my mother has a signature look if there ever was one—just a swipe of glorious red lipstick and she’s good to go. But that day, she returned home with pale-lavender lids, mauvy-pink lips, and more foundation on her skin than you’d find in the base of a new building. She walked in hopeful, yet slightly selfconscious. (Had she really been wearing her makeup wrong all along?) For better or worse, I was quick to tell her, as only a blunt teenager can, “It’s new, but definitely not you!”And we laughed over it. The next day, I was as relieved as she to see her return to red lips—just in a slightly brighter shade, which she’d also picked up from that makeup artist. “To thine own self be true,” she said with a wink. She looked like my mom again, only better. In the 27th year of Living, we also found ourselves longing for a little something new—an evolution of the clean, timeless sensibility we’ve always had, but still very us. Our talented art department, led by design director Jaspal Riyait, collaborated with Claudia de Almeida and Margaret Swart of the Tiny Bank to refresh the magazine’s design; and with Tal Leming of Type Supply, who created two beautiful new typefaces just for Living. We’ve gone bigger, too—enlarging all the stunning photos that we spend so much time capturing—and we listened to you. (The recipe index, among other things, is back!) I hope you enjoy our new look— it’s still Living, only better.

Elizabeth Graves, Editor in Chief

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Crisp fall days call for something cozy, so all of our Editors’ Picks will come in handy— especially this warm, perfect-weight capelet.

74 My son asks for a puppy (or kitty) daily; “Homeward Bound” extols the benefits of adopting one. As soon as James can walk a pup himself, I’m in!

31 Speaking of wee ones, these adorable handmade masks by Flying Ox Creations (from $14 each, flyingox creations.etsy.com) will get any kid instantly in character. So will this month’s Good Things.

110

I love waking up to the smell of toast—this toast. “All Rise” features everything from quickbreads to simple masterpieces like this take on Japanese shokupan, a butterysoft sandwich bread.

122

“Fit to Be Tiled” offers inspo for using the latest options—from pretty porcelain tiles to luxe leather—in any room in your home.

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

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OCTOBER 2017

Contents 96 SWEET TO THE CORE A family’s annual cider-making party is an all-hands affair, capped off with a feast.

110 ALL RISE From easy quickbreads to yeasted loaves, these recipes will wow bakers of all levels.

116 DREAM SCAPE A budding landscape designer’s vision for a serene, water wise garden in Northern California.

122 FIT TO BE T E D C AVA N AU G H ( P U M P K I N ) ; M I K K E L VA N G ( C H I L D R E N )

TILED Chic, high-shine projects for every room in your home.

104

A Little Night Magic When darkness falls this Halloween, illuminate our celestial, universally enchanting DIY pumpkins. M A R T H A ST E WA R T L I V I N G

I T’S YO UR PLAYGROUND. YOU M AKE T HE R ULE S.

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YOURS FOR THE MAKING

OCTOBER 2017

Contents

34 FROM MARTHA

GOOD THINGS

EVERYDAY FOOD

Pop-tastic! 25 Martha plays dress-up and shares her favorite costumes of the past.

31 No-sew costumes, spooky snacks, and awesome Halloween décor.

Recipe Revamp: Meatball Makeovers 83 Lighter takes on an all-time favorite.

What’s for Dinner? Fast and Flavorful 88 Quick takes on four classic soups.

90 GOOD LIVING The Well-Kept Home: Space Savers 41 Clever ideas to open up small kitchens.

The Palette: Emerald & Ivory 46 In one fell swoop, these two hues transform a front hallway.

Tastemaker: The Storyteller 66 Cool selections from an NYC artist.

Editors’ Picks: Cozy Comforts 50 Our warm and fuzzy finds for autumn.

Health: Boost Your Immunity 68 Get fortified for cold-and-flu season.

Beauty: Liquid Courage 52 How to wear the new and improved foundations.

Pets: Homeward Bound 74 Rules of thumb for adopting a furry friend.

Beauty: Counter Intelligence 56 Pretty metallic makeup and expert advice.

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American Made: Full Circle 60 A South Carolina glass and ceramics designer gives back.

Ask Martha 78 All your pressing questions answered.

Healthy Appetite: Playing Squash 90 Bright, betacarotene-rich kabocha stars in three fresh recipes.

Departments Martha’s Month 4 Editor’s Letter 8 Out & About 16 The Workbook 130 Field Notes 140 Collecting 144 | O N T H E C OV E R |

Martha shows off a bumper crop of fall pumpkins at her Bedford farm. Photograph by John Dolan.

C H E L S E A C AVA N AU G H ( B R OW N I E S, M A S K ) ; A L P H A S M O OT ( TOA ST ) ; T H E M O R R I S O N S ( WO M A N )

Sweets: Making Waves 86 A snickerdoodle and coffee cake blend into a bar...

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Out & About

WHERE TO GO, WHAT TO SEE, AND HOW TO SCARE UP SOME FALL FUN

| O N T H E R OA D |

| W H Y N OT ? |

URBAN LEGENDS

Plastic skeletons and peeled grapes? Child’s play. If you’re looking for a real thrill this Halloween, stop by one of these “haunted” homes.

In the 19th century, many cities set aside green space to serve as rural cemeteries, featuring parks and outdoor galleries. Now these resting spots have centuries-old trees, bird populations, and museum-worthy sculptures that draw visitors beyond those of the dearly departed; Mount Auburn Cemetery (right), outside Boston, is a riot of red oaks and yellow ginkgos this time of year. Here, three more places where you can join a tour or take a quiet solo stroll. Cambridge/Watertown, Massachusetts

CHICAGO

LOUISVILLE, KENTUCKY

BROOKLYN

See monuments made by architect Louis H. Sullivan and sculptors Daniel Chester French and Lorado Taft at Graceland Cemetery.

Stretch your arms around Cave Hill Cemetery’s lovely giants, including an American yellowwood with a fivefoot-diameter trunk.

Spot green monk parakeets among the Gothic spires at Green-Wood Cemetery, where NYC notables including Jean-Michel Basquiat are buried.

| IN OUR FEED |

@marthastewart

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Gettysburg, Pennsylvania; farnsworth houseinn.com

Pittock Mansion Peer inside the 23 rooms of this French château– style manor, built in 1914 for a wealthy newspaper publisher and his wife. Visitors claim that their phantoms linger on, enjoying their hilltop retirement home.

Bridget Beth Collins, author of The Art of Flora Forager (Sasquatch Books), is Instagramfamous for the intricate woodland scenes and animals (like this finefeathered owl) she fashions out of leaves, pods, and petals gathered on her nature walks. @ flora.forager

Farnsworth House Time-travel back to the Civil War at this 10-room Pennsylvania inn, considered one of the country’s most active ghostly spots. Check in overnight to find out for yourself, then visit the nearby battle sites.

Portland, Oregon; pittockmansion.org

| ON OUR BOOKSHELF |

Roll up your sleeves and flick on the gas: It’s cookbook season. Yotam Ottolenghi has given us plenty of reasons to love his Israeli vegetable dishes, but he started out as a pastry chef; his latest, Sweet (Ten Speed Press), with Helen Goh, showcases the delicate flavors of desserts from his native Jerusalem. Kerry Diamond and Claudia Wu serve up a hardcover complement to their biannual food magazine, Cherry Bombe: The Cookbook (Clarkson Potter), with 100-plus recipes dedicated to the industry’s most influential women, including Martha. And EyeSwoon blogger Athena Calderone debuts her first print volume, Cook Beautiful (Abrams), full of food-styling tips and gorgeous images by our former in-house photographer and now frequent Living contributor Johnny Miller.

Lemp Mansion Raise a pint to the influential beer-making family who once lived here—and the generations of tragedy that befell them. You can stay at the inn, eat in the restaurant, and even take a nighttime haunted-history tour. St. Louis; lempmansion.com

J E N N I F E R J. J O H N STO N /C O U R T E SY O F M O U N T AU B U R N C E M E T E R Y ( C E M E T E R Y ) ; B R I D G E T C O L L I N S / F LO R A F O R AG E R ( I N STAG R A M ) ; P E T E R A R D I TO ( B O O K S )

Get Spooked

They’re the originators of “puppy love.”

Because dogs are more. Let’s treat them that way. ©/ TM/® Big Heart Pet, Inc.

This Calls For

MARTHA STEWART FOUNDER AND CHIEF CREATIVE OFFICER MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES

VP, PUBLISHER DAREN MAZZUCCA

Editorial General Manager Meesha Diaz Haddad Design Director Jaspal Riyait Executive Editor Jennifer Tung ADVERTISING SALES EDITORIAL Copy Chief/Articles Editor Myles McDonnell Features & Garden Editor Melissa Ozawa Home Editor Lorna Aragon Beauty Director Melissa Milrad Goldstein Senior Editors Brooke Porter Katz, Elyse Moody Research Director Ann Sackrider Copy Editor Frances Vigna Editorial Assistant Claire Sullivan DIGITAL Executive Digital Editor Deanne Kaczerski Senior Digital Food Editor Victoria Spencer Digital Editor Alexandra Churchill Associate Digital Food Editor Frances Kim FOOD & ENTERTAINING Editorial Director Sarah Carey Deputy Editor Greg Lofts Editor at Large Shira Bocar Associate Editor Lauryn Tyrell Assistant Editor Lindsay Strand Recipe Tester Riley Wofford

ART Art Director Katie Field Senior Associate Art Director Laura Lutz Art Assistant Ellen MacDermott ST YLE Director Tanya Graff Editor at Large Naomi deMañana Senior Fashion & Market Editor Jessica King Senior Editor Katie Covington Crane Associate Editor Colleen Banks Editorial Assistant Lauren Dumler PHOTO Director Dawn Sinkowski Editor Joanna T. Garcia Assistant Editor Jillian Sellers Photo Rights & Archive Director Alison Vanek Devine PRODUCTION Director Denise Clappi Design Production Managers Judy Glasser, Duane Stapp CONTRIBUTORS Eleni N. Gage, Thomas Joseph, Fritz Karch, Ryan McCallister, Hannah Milman, Alexis Stewart

MARTHA STEWART BRAND MANAGEMENT SEQUENTIAL BRANDS GROUP Chairman William Sweedler Chief Executive Officer Karen Murray President Andrew Cooper General Counsel Eric Gul EVP, Strategic Development & Operations Chad Wagenheim EVP, Executive Design Director Kevin Sharkey SVPs, Corporate Development Dan Castle, Noah Gelbart SVP, Books Editorial Director Ellen Morrissey

NEW YORK Sales Director, Consumer Goods Lizzie Meier Utt Sales Director Susan Schwartzman Integrated Sales Director Taryn Guillermo Account Manager Taylor Theiss Ad Sales Coordinator Mariana Nichele MIDWEST Integrated Sales Directors Brad Moore, Shannon Sutton Sales Assistant Marlo Marion WEST COAST Sales Director Bianca Haley (Los Angeles) Sales Assistant Sarah Blake DETROIT Director, Strategic Solutions Karen Barnhart DIRECT MEDIA Senior Business Development Manager Lisa Ayala Executive Assistant Jill O’Toole INTEGRATED MARKETING Group Associate Publisher, Marketing Jodi Marchisotta Executive Director, Marketing Vanessa Goldberg-Drossman Creative Director Lisa Kim Brand Director Emily Payton Associate Director, Marketing Olivia Spadafore Senior Marketing Manager Mara van Geldern Ad Sales and Marketing Coordinator Kelcy Carlson

PRODUCTION, CIRCULATION & FINANCE Senior Production Manager Julie Strehlow Production Traffic Supervisor Julee Evans Quality/Technical Director Joseph Kohler Associate Consumer Marketing Director Leslie Shaeffer Newsstand Jennifer Hamilton Business Director Robyn Dean Business Manager Kimberly Cordray Advertising Business Manager Stephanie Rabbani General Manager, Digital Angelique Jurgill MEREDITH NATIONAL MEDIA GROUP PRESIDENT Jon Werther President & General Manager, Meredith Magazines Doug Olson President, Meredith Digital Stan Pavlovsky President, Consumer Products Tom Witschi Chief Revenue Officer Michael Brownstein Chief Marketing Officer Nancy Weber Chief Data & Insights Officer Alysia Borsa SENIOR VICE PRESIDENTS Consumer Revenue Andy Wilson Digital Sales Marc Rothschild Research Solutions Britta Cleveland Digital Video Melinda Lee Chief Digital Officer Matt Minoff VICE PRESIDENTS Group Publisher Stephen Bohlinger Finance Chris Susil Business Planning and Analysis Rob Silverstone Content Licensing Larry Sommers Corporate Sales Brian Kightlinger Digital Sales Marla Newman Direct Media Patti Follo Brand Licensing Elise Contarsy Human Resources Dina Nathanson Strategic Sourcing, Newsstand, Production Chuck Howell Consumer Marketing Steve Crowe

Chairman and Chief Executive Officer Stephen M. Lacy President and Chief Operating Officer Tom Harty President, Meredith Local Media Group Paul Karpowicz Chief Financial Officer Joseph Ceryanec Chief Development Officer John Zieser Vice Chairman Mell Meredith Frazier

PRINTED IN THE USA

SUBSCRIPTION HELP: Visit marthastewart.com/myaccount; email us at mlvcustserv@cdsfulfillment.com; or call 800-999-6518. For editorial queries: Please write to Letters Department, Martha Stewart Living, 805 Third Avenue, New York, NY 10022; or email: ms.living@meredith.com. Visit our website for more information: www.marthastewart.com. © 2017 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.

like new

FOR A LIFETIME Martha brings you kitchens guaranteed to last, with more than 75 beautiful style and ﬁnish combinations.

SHOWN: MARTHA STEWART LIVING™ OVERBROOK PURESTYLE IN FEATHER GRAY MARTHA STEWART LIVING KITCHENS, EXCLUSIVELY AT THE HOME DEPOT. | SCHEDULE AN APPOINTMENT IN STORE. | MARTHASTEWARTKITCHENS.COM

Shopping lists that connect your home to your phone. It’s more than a fridge. It’s the Family Hub . TM

Live beautiful

Fall MARK YOUR

MOMENTS

WITH FOLGERS® SIMPLY GOURMET™

Make Time for Me. Whether you’re jumping in the leaves with your kids or the early riser on the hunt for fall’s bounty, we worked with our friends at Folgers® to create the ultimate guide to make the most of the season.

Make Time for Friends Grab your closest friends and explore seasonal fairs or markets to discover great ﬁnds and antiques. Events like these start in the morning, so rise and shine early to make sure you see the best selection of goods.

Best Friend’s Breakfast to Go Take delicious eats on the road with these easy breakfast ideas. >

Fuel Up: Breakfast Bars Make a batch of these dense bars ahead of time and have them on hand for a quick, portable breakfast. Filled with whole grains, seeds, chopped nuts, peanut butter, dried cherries, honey and pure vanilla, this delicious treat is the perfect balance of sweet and savory to start your day. Get the recipe at marthastewart.com/breakfastbar

Hit the Road

Visit these fun festivals with friends this fall. Adirondack Balloon Festival Glens Falls, NY September 21-24, 2017 adirondackballoonfest.org

Warm Up: Folgers® Simply Gourmet™ Natural Chocolate Flavored Ground Coffee Folgers Simply Gourmet Coffee has real ingredients for life’s real moments. Rise, shine, and wake up with Folgers Simply Gourmet natural chocolate ﬂavored ground coffee made with premium Arabica coffee

Renegade Craft Fair Chicago, IL September 9-10, 2017 renegadecraft.com

beans perfectly balanced with natural chocolate ﬂavor. Pick up your Folgers Simply Gourmet Coffee

Sonoma County Harvest Fair Santa Rosa, CA October 6-8, 2017 harvestfair.org

in natural chocolate, vanilla, and cinnamon ﬂavors where you buy groceries or go to folgerscoffee.com/simply-gourmet Breakfast Bars

MAKEUP BY MARK EDIO USING MAKE UP FOR EVER AT SEE MANAGEMENT; HAIR BY STEFANO GRECO AT BRYAN BANTRY AGENCY FOR MR. SMITH; SET DESIGN BY GRACE HARTNETT. ANNE FONTAINE ARMANTINE SHIRT, $265, ANNEFONTAINE. COM. WING & WEFT SCOOP LEATHER GLOVES, IN RED, $125, WINGWEFTGLOVES.COM. CAROLINA BANDANNA, IN ROYAL BLUE, $6, AMAZON.COM.

From MARTHA TEACH AND INSPIRE

Pop-tastic! Who’s calling? It’s Martha, rocking yet another wildly original Halloween costume. She shares how it came to be—and her favorite transformations from the past.

PHOTOGRAPHS BY DOMINIK TARABANSKI

BLOND AMBITION

I’ve always loved the artist Roy Lichtenstein’s work, so I decided to dress up like one of his comic-book women. I wore an amazing platinum-blond wig and outlined a plain white shirt with black stripes. Red half-gloves, a bright-blue scarf, and exaggerated makeup added the more cartoonish touches.

M A R T H A ST E WA R T L I V I N G

BEHIND THE SCENES

Clockwise from far left: Getting into character on set. One of Lichtenstein’s most famous works. Photographer Dominik Tarabanski and I discuss the portrait. Trays of oversize accessories for the shoot.

RO M T H E T I M E I WAS A L I T T L E G I R L , I have loved dressing up for Halloween. Every year I look forward to devising my costume—some years the look is elaborate and the ensemble itself is extraordinarily complex, like when I was Fairy GrandMartha or the Spellbinding Sorceress. For those getups, I worked with the editors, makeup artists, costume designers, and seamstresses to execute some pretty ambitious designs. Other years, though, my costumes are virtually thrown together at the last minute: made from simple drugstore ingredients, my own cosmetics, and kitsch. Wonder Woman was such a costume. Looking at the risqué photo now, I am embarrassed that I went out in public! Last year, my costume was a spontaneous response to a Halloween party with the theme “dress like Prince on Prince.” It took a bit of pondering, but I finally figured out that the hostess meant the recently deceased musician and performer Prince, and Richard Prince, a contemporary photographer and painter, who redefined the concept of “artistic ownership.” I knew most attendees would wear purple for Prince the singer. But I found Richard Prince’s nurse series intriguing, because many were bloody—just right for Halloween, and the costume could be created by a quick visit to a good New York City drugstore. His works Surf Safari Nurse and Wayward Nurse were perfect for

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a do-it-yourself costume, although I admit I had my makeup artist, Daisy Schwartzberg (@makeupbydaisy), drip liquid blood all over me and my uniform. The red prescription contact lenses (I have colored contacts in many colors) helped complete the look. I was tickled to win first prize that night: a silver bowl filled with gorgeous purple roses. A costume I particularly remember as dreadful was the “surfer girl” outfit I wore to one of Bette Midler’s Hulaween Extravaganzas at the Waldorf Astoria to benefit the New York Restoration Project. I dressed in a sexy but thick wet suit with flippers and a mask, and carried a surfboard. I hailed a cab, but the surfboard would not fit. So I had to walk 40 blocks, and it was a warm evening. I arrived drenched in sweat, exhausted, and miserable. And the surfboard! So heavy! This year I paid homage to the artist Roy Lichtenstein, reimagining one of his iconic characters. The entire costume was very easy to create and wear: a white blouse, anklet stockinettes with stripes, navy slacks, gloves, a scarf, and a fantastic wig. With help or without, good costumes can be fabricated from basic items. My philosophy for dressing up is simple: Be silly, exaggerate, and go way out!

OH, JEFF...I LOVE YOU...BUT..., ©ESTATE OF ROY LICHTENSTEIN (PAINTING). RENE LAZAR FOR SHARI'S PLACE COTTON-BLEND PANTS, IN NAVY, $475, SHARISPLACE.COM. MANOLO BLAHNIK BB SUEDE PUMPS, IN NAVY, $595, 212-582-3007. REBECCA DE RAVENEL X JOHANNA ORTIZ THE FLORA EARRINGS, IN RED, $525, REBECCADERAVENEL.COM. DIANA BROUSSARD CARL LINK NECKLACE, IN RED, $285; NATHAN CHAIN NECKLACE, IN MATTE MILK, $250; NATHAN NECKLACE IN RED GLASSATO FINISH, $250; NATE NECKLACE, IN YVES BLUE, $275; AND AMORE HEART LINK NECKLACE, IN RED, $290, DIANABROUSSARD.COM.

FROM MARTHA

Fall MARK YOUR

MOMENTS

WITH FOLGERS® SIMPLY GOURMET™

Make Time to Bake There is no better way to truly appreciate autumn than venturing out into the crisp fall air to pick apples to bring home and enjoy with friends and family. To many, the art of baking is the best way to take a moment to celebrate and enjoy the fruits of the season.

Make It Special Think outside the (pie) box with this sweet treat that’s a refreshing twist on the apple pie. >

Savor: Apple-Cinnamon Upside Down Cake You’ll want ﬁrm but ripe apples that are sweet, such as Empire or Gala. With the cinnamon in this cake, they’ll hit the spot. Take a few minutes to arrange the apple slices in neat circles on the bottom of the pan—when the cake is baked and inverted, you’ll ﬁnd them decorating the top. Get the recipe at marthastewart.com/appleupsidedown

Sip: Folgers® Simply Gourmet™ Natural Vanilla Flavored Ground Coffee Folgers Simply Gourmet Coffee has real ingredients for life’s real moments. Relax and toast to the fruits of your apple-picking labor with a delicious cup of Folgers Simply Gourmet natural vanilla ﬂavored

Hit the Road

ground coffee made with premium Arabica coffee beans

Here are a few of our favorite apple orchards to visit this fall.

perfectly balanced with natural vanilla ﬂavor.

Dubois Farm Highland, NY duboisfarms.com

Pick up your Folgers Simply Gourmet Coffee in natural chocolate, vanilla, and cinnamon

Deardorff Orchards Waconia, MN deardorfforchards.com

ﬂavors where you buy groceries or go to folgerscoffee.com/simply-gourmet

Oregon Heritage Farms Hillsboro, OR oregonheritagefarm.com Apple-Cinnamon Upside Down Cake

FROM MARTHA

1. When I was a young girl, I dressed as Little Bo-Peep in a costume made by my mom; my brother Eric was a Spanish bullfighter. 2. I wore this gorgeous flapper dress, a gift from my aunt Clemy, in high school. 3. I always loved Wonder Woman and threw this together in the late ’80s. 4. Gold leaves and makeup turned me into an autumnal goddess. 5. I wore a gigantic blond wig and tulle stole to transform into the Spellbinding Sorceress. 6. For “Motha,” we glued butterfly wings to the corners of my eyes. 7. I was elaborately swathed in pink tulle to become Fairy GrandMartha. 8. Richard Prince’s paintings inspired last year's bloody look. 5

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COURTESY OF MARTHA STEWART (1–3); CRAIG CUTLER (4); ANDREW ECCLES (5); RUVEN AFANADOR (6); FADIL BERISHA (7); DOUGLAS FRIEDMAN (8)

COSTUME DRAMA

Fall MARK YOUR

Make Time for Fun Whether it’s constructing costumes or making spooky treats, Halloween is the season to let your imagination run wild. Channel your creativity and have family and friends join in on the fun this Halloween.

MOMENTS

WITH FOLGERS® SIMPLY GOURMET™

Get in the Spirit: Spooky Details Slip into something outrageous, if only for a night. You needn’t be disguised from head to toe: one mischievous piece, like this fun bat headband below, is enough to get you in the spirit of the evening. >

Materials: Black paper Pencil Scissors Black craft wire Wire Thin headband Bat template (visit marthastewart.com/batband to download)

1. Stack and fold two sheets of black paper in half. Enlarge template. Position template on fold, trace, and cut out, making two bats. 2. With black craft wire, poke a hole in the center of one bat; hold the end of the wire. Glue second bat on top, sandwiching wire in between. Wrap opposite end of the wire around a thin headband (ours was 1/4-inch wide) to secure. Repeat, adding more bats.

Treat Yourself: Folgers® Simply Gourmet™ Natural Cinnamon Flavored Ground Coffee Folgers Simply Gourmet Coffee has real ingredients for life’s real moments. Spice things up this Halloween with a cozy cup of Folgers Simply Gourmet natural cinnamon ﬂavored ground coffee made with premium Arabica coffee beans perfectly balanced with natural cinnamon ﬂavor.

Pick up your Folgers Simply Gourmet Coffee in natural chocolate, vanilla, and cinnamon ﬂavors where you buy groceries or go to folgerscoffee.com/simply-gourmet

Introducing Folgers Simply Gourmet ®

™

Premium Arabica coffee perfectly balanced with natural cinnamon ⇓avor. Go to folgerscoffee.com/simply-gourmet.

The Best Part of Wakin’ Up®

Good THINGS FRESH IDEAS TO ELEVATE THE EVERYDAY

| CELEBRATE |

Wild Things These delightful Halloween disguises, which take a cute cue from flora, fauna, and natural phenomena, whisper the three little words every busy parent longs to hear: No sewing required. For detailed how-tos, download our complete instructions at marthastewart.com/halloween-2017. TEXT BY ELENI N. GAGE

No Shrinking Violet If you can cut and glue felt, you can make this adorable flower. The top four petals attach to a headband, the bottom two to a ribbon that ties under your sweet blossom’s chin. Bonus: The “leaves” are safety-pinned to the dress (translation: removable), so it can be worn again. Synergy alert: This pretty posy’s name just happens to be Violet.

PHOTOGRAPHS BY CHELSEA CAVANAUGH

M A R T H A ST E WA R T L I V I N G

GOOD THINGS

Neato Bandito Faux-fur glued onto a gray sweatshirt creates this little sneak’s fuzzy ears, belly, and cuffs; another piece rolled up and pinned to his pants makes a fluffy raccoon tail. Stick felt onto gloves for sharp nails. And here’s the genius part: The mini trash bag he’s rifling through doubles as a candy sack.

Pepé Le Cute

Felt, fur, and tulle, fabric.com and michaels .com. Violet, raccoon, and skunk clothing, primary.com.

| INSTANT STYLE |

Animal Magic The eyes have it! Ready-made costumes for every Halloween party, these special masks and headpieces feature highquality hand-stitched details that’ll earn them a permanent spot in your child’s dress-up chest—or in your own, since most fit comfortably on adult faces, too. THE DETAILS (from left): Sundries and Plunder leather giraffe child’s mask, $63, sundriesandplunder.etsy.com. Poki Plays felt lion child’s mask, $23, pokiplays.etsy.com. Coral & Tusk fox mask, $52, coralandtusk.com. Acorn Toy Shop Pink Rabbit headpiece, $46, acorntoyshop.com.

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M A K E U P A N D H A I R BY C L AU D I A A N D R E AT TA F O R H A L L E Y R E S O U R C E S

Storm Chasers A tomato cage and tulle are the only elements you need for a tornado costume that will blow everyone away. Fabric leaves, model fences, and toy cows get swept up in the fun. Our twister’s sister is breezy, too, thanks to wire we gaffers’taped into her skirt and scarf and tucked into her shoelaces, plus an inside-out umbrella. Gel ensures her bad hair day lasts all night.

This funky skunk is super-simple: A hoodie, faux fur, a fluffy white feather boa, and a little armature wire add up to the sweetest little stinker in town.

GOOD THINGS

| MAKE & TAKE |

A Monster Mash

3 1

When you slice these brownies, you set loose a gaggle of red-eyed, chomping beasts—and your mob of hangry partygoers are the only ones who can defeat them. If you’re up to the challenge, make a double batch of brownies to fit a 9-by-13-inch pan (find our favorite recipe at marthastewart.com/spelt-brownies). While they bake, break 16 cream-filled cookies in half. Midway through the cooking time, press in the cookie pieces. Let cool. Use royal icing to dot two “eyes” on each cookie, and add red nonpareils for pupils.

| SIP & REPEAT |

Spooky Spirits Candy is dandy, but liquor is quick to thrill, too—especially if you serve one of these sinister takes on a classic cocktail. Spike a dark and stormy with spirulina to give it a murky color without altering the taste (we promise). Dive-bomb an aviation with a splash of Campari and a mysterious red orb (aka a cocktail cherry) for a garnish. And let friends “bloody” old-school greyhounds with sweet homemade grenadine. Each recipe serves 1. 1

DARK AND SWAMPY Whisk together 2 ounces spiced rum and 1 opened capsule spirulina powder (⅛ teaspoon). Fill a glass with ice, pour in rum mixture, top with ginger ale, and stir.

MAYDAY Place 1 cup ice, 2 ounces gin, 1 teaspoon crème de violette, ½ ounce fresh lemon juice, and ½ ounce maraschino liqueur in a cocktail shaker. Shake 30 seconds. Place a cocktail cherry in the bottom of a martini glass. Strain gin mixture into glass, then top with 1 to 2 teaspoons Campari.

BLOODHOUND Bring ½ cup each light agave syrup, pomegranate juice, and grated red beet to a boil in a saucepan. Strain, then return mixture to pan and bring to a boil. Cook over medium-high heat until syrup has reduced to ¾ cup, 5 minutes. Let cool completely. (Syrup yields enough for 8 and can be refrigerated up to 1 month.) For each drink, pour 2 ounces vodka, 1 ounce fresh grapefruit juice, and ½ ounce fresh lime juice over ice. Sweeten with syrup to taste.

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Walnut Raspberry Salad with Raspberry Vinaigrette

California Walnuts

FOR THE BEST SIMPLE SALADS EVER For ﬂavor, texture and heart-healthy* goodness, toss in chopped or toasted California walnuts. For these recipes and more visit Walnuts.org

Per one ounce serving.

*Heart-Check food certiﬁcation does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Romaine Salad with Walnuts and Beets

Lemony Zucchini Salad with Walnuts

Kale, Apple, Pancetta and Walnut Salad

GOOD THINGS

Devilishly Spicy Black-Bean Salsa

| DIY DETAIL |

Bowl of Souls Bwa-ha-ha! These tortured treats will have your Halloween revelers screaming—in delight. Luckily for you, making them is painless. Just draw three small ovals with a black food-safe marker (we used a Wilton Food-Writer edible color marker; $9 for a set of 5, michaels.com) to give white Jordan almonds ghoulish faces. Then set out the nihilistic nuts and start cackling.

2 3

Creepy Crudités With Miso-Yogurt Dip

| EASY ENTERTAINING |

Horror D’Oeuvres One sign you’re not at the kids’ table anymore: The Halloween-party apps are as haute as they are horrific. Our eerily elegant snacks include black-bean salsa with orange sweet-potato chips, a crudités tray that’s crossed over to the dark side, and a fromage specimen that’s as chilling as it is ooey and gooey—as well as mind-bendingly quick to arrange. THE DETAILS: Jayson Home brass cheese cleaver, $45, jaysonhome.com.

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Bloody Brains With Midnight Crackers

MAKE SALSA

Whisk together ½ teaspoon minced chipotle in adobo, the juice of 1 lime, ¾ teaspoon kosher salt, and ¼ cup finely chopped onion. Let stand 10 minutes. Stir in rinsed and drained black beans (from a 15.5-ounce can) and ¼ cup chopped cilantro. Serve with sweet-potato chips.

ARRANGE CHEESE

Plate a wrinkly bloomyrind goat cheese, such as Bijou or Coupole, with charcoal crackers (we like the squares from finecheese.co.uk) and currant jelly or lingonberry jam. For an extra ew factor, use the back of a knife to split the brain into two “hemispheres.” Serve at room temperature.

WHIP UP DIP

Whisk together 1 cup Greek yogurt and 1 tablespoon each white miso and water. Sprinkle with toasted black and white sesame seeds and ½ teaspoon kosher salt. Serve with dark crudités, such as purple carrots, red cabbage, steamed purple potatoes, Treviso radicchio, black radishes, and black olives.

GOOD THINGS

| DIY DÉCOR |

Creepy Crawlies This wreath is equal parts gorgeous and grotesque, courtesy of its lush moss and the juicy centipedes (spray-painted black), worms, and snakes we wove in. After All Souls’ Day, pluck off the slithering trimmings and repurpose the green base for Thanksgiving. THE DETAILS: Terrain dried-grapevine medium wreath, $10, shopterrain.com. Preserved moss, from $3 for 50 g, jamali garden.com. Aishne plastic bug assortment (for centipedes and worms), $13 for 100 pieces, amazon.com. ValeforToy rubber snake, 14", $10 for 6, amazon.com.

| PARTY TRICK |

Just Take One To cement your reputation as the scariest house in the neighborhood, assemble our patented “nobody’s home” fake-out: Chalk the details of a door on black kraft paper and tape it to your real door’s interior frame. Cut a hole in the middle that’s just big enough to fit your arm (covered in mummy tape or a werewolf paw), and place candy below. It’ll look like a mere prop—until it playfully slaps or grabs the fingers of anyone sneaking an extra treat. THE DETAILS: Pacon ArtKraft paper roll, in Black, $29, amazon.com. Zagone Studio men’s wolf gloves, from $23, amazon.com.

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LIFE WITH YOUR CAT IS NEVER BORING. KEEP IT THAT WAY.

©/ TM/® Big Heart Pet, Inc.

Variety keeps relationships fun. It’s why Meow Mix® has a variety of treats, including Brushing Bites® and Irresistibles.® All made with the real meat taste your cat craves. MEOW MIX.® THE ONLY ONE CATS ASK FOR BY NAME.®

Plant power for a better you. ®

Lovingly created by herbalists and rigorously tested for quality by botanical experts, our herbal teas help you soothe, relax and restore your way through any day. Serving people, plants and planet since 1974.

Good LIVING HOME, STYLE, BEAUTY, HEALTH

/ THE WELL-KEPT HOME /

SPACE SAVERS A few cleverly placed shelves, hooks, and baskets can turn a small kitchen into a chef’s paradise. We’ve created three fresh ways to sneak in custom storage and clear your counters for your next big project: dinner.

PHOTOGRAPHS BY PERNILLE LOOF

M A R T H A ST E WA R T L I V I N G

GOOD LIVING HOME

P R OJ E C T N O.

The Dashboard Our adjustable wall unit keeps cooking essentials in reach and off countertops. Hand these directions off to a pro or DIY it. 1. Start with a ¾-inchby-4-foot-by-8-foot birch plywood sheet and a 1-inch-thick dowel. We sawed our sheet in half; cut yours to fit your space (or have the lumberyard do it). Cut the dowel into 12-inch pegs. 2. Measure and mark a grid of 1-inch holes on plywood (as shown). 3. Drill holes with a 1-inch paddle bit. Lightly sand pegs and board; mount board on wall using two French cleat brackets. Add pegs and shelves (the pegs’ tight fit will hold them steady). THE DETAILS Elfa shelves, in Sand, $18 each, containerstore.com. Santimetre Lara striped glass, in Black and White, $70; Milkmaid mini pitcher, in Yellow, $60; Lab flasks, in Black and White, $75 each; and Large Garbo mug, in Yellow on Cobalt, $70, mosantimetre.com. Chemex 3-cup coffeemaker, $37, crateandbarrel .com. Hawkins New York simple storage containers, from $35 each; and simple round oak cutting board, from $70, food52.com. Sir/ Madam Baker’s Dozen wooden spoons, in Large, $160, shopsirmadam .com. HomeStories industrial counter chair, in Dark Varnish, $369, shop .homestories.com.

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P R OJ E C T N O.

The Up and Away Give a vintage wooden ladder a second life high above a counter, and it’ll give you double the storage: You can hang pots, pans, and baskets from its rungs and place additional decorative containers above it. Ours measures about five feet, but any ladder will work; just saw off and sand one end to match the other, if necessary. To rig it, screw four stainless steel eye hooks into the top of the ladder, then add corresponding eye hooks in the ceiling, making sure to anchor them into beams. Hang the ladder from the ceiling hooks using four lengths of stainless steel chain and four quick links, and there you have it: an out-of-the-way spot for pretty items you don’t use daily. THE DETAILS: A Rustic Garden Old 5-Rung Rustic Vintage wooden ladder, $60, arusticgarden.com.

HOOKS AND LADDERS

Standard pot-rack hooks fit most rungs. Chrome ones contrast nicely with copper pots. Rogar long pot-rack hooks, $19 for 4, kitchen source.com.

Fresh Step® with the power of Febreze™ eliminates litter box odors so well, you might start wondering where your cat went. © 2015. FRESH STEP is a registered trademark of The Clorox Pet Products Company. FEBREZE is a trademark of The Procter & Gamble Company, used under license.

GOOD LIVING HOME

TRICK IT OUT

COUNTERTOP

Poured concrete is durable and heat-resistant. Concrete Collaborative Ivory Solana slab, $45 per sq. ft., concretecollaborative.com.

HANDY S-HOOKS

Panacea black extender steel S-hooks, $4 each, acehardware.com.

DEEP STORAGE

Woven bike baskets stash produce in plain sight. P R OJ E C T N O.

The Floating Island You may not have room for a built-in island or central bar. But you can repurpose a smaller table into a turbocharged workstation on wheels. (Think of it as an isle.) We added casters to a basic wooden style—that way, you can slide it into a corner with ease and chop without hunching over. Then we installed a concrete top (see Trick It Out, above right) and a few bars. This table’s legs are 10 inches apart, so we drilled a one-inch-deep hole in each, then pushed a 12-inch metal rod into one and popped it into the other for a snug fit. The hooks and baskets hold tools, towels, and room-temperature produce like onions. THE DETAILS: Urbangreen Parsons rectangular table, in Maple, $419, urbangreenfurniture.com. Everbuilt rigid non-marking rubber casters, 2", $3.50 each; and Home Depot steel round rods, ⅜" by 48", $7 each, homedepot.com. County Ltd. iron towel bar, in Long, $45; and iron C-S hook, in Black, $32, countyltd.com.

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The Basket Room Handcrafted Black Block bike basket, $88, thebasketroom.com.

WIN $25K Win $25,000 to make your home a dream home! Visit marthastewart .com/25kHome to enter. For details, see page 138.

L E N N A R T W E I B U L L ( K I TC H E N ) ; C O U R T E SY O F M A N U FAC T U R E R ( B A S K E T ) ; P E T E R A R D I TO ( OT H E R S )

Sturdy hooks keep small items close.

Looks beautiful. Works beautifully. Townsend® Faucet

Whether you’re getting ready for work or getting ready for fun, your bathroom faucet needs to perform. Which is why every faucet designed by American Standard has the quality you’ve come to expect and the style you’re proud to show off. Discover more at americanstandard.com

GOOD LIVING HOME

/ THE PALETTE /

EMERALD & IVORY Here’s one way to make a dramatic entrance (or hallway): Paint a graphic swath of jeweltone green along airy white walls. Then punctuate the look with a swipe of emerald on a door’s edge, a smattering of vintage plates, or both.

For a crisp border, use a measuring tape and a pencil to mark the wall 36 inches from the floor at sixinch intervals. Then use painters’ tape and a level to connect the dots. Tape off the front and back of the door before you paint the edge, too.

Majolica earthenware (like these 19thcentury European dishes) is known for its lustrous colors, such as this saturated green.

On the Wall

| EMERALDS | We used Behr in Sparkling Emerald (behr .com); its eggshell finish helps hide scuffs. Another beauty: Benjamin Moore in True Green (benjaminmoore.com).

| I VO R I E S | Pratt & Lambert in Vanilla has yellow tones to complement green (prattandlambert.com). A second option: Ralph Lauren in Cream Tea (homedepot.com). THE DETAILS: Hudson Valley Lighting Hudson Falls pendant, in Aged Brass/Forest Green, $1,114, hudsonvalleylighting.com. Annie Selke’s Dash and Albert Arlington rug, in Pine/Ivory, from $92, dashandalbert.annieselke.com.

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PHOTOGRAPH BY CHELSEA CAVANAUGH

GOOD LIVING BESPOKE CLOAK

Swaddle yourself in a posh Mark and Graham wool poncho—and for a special touch, you can even add your initials. $199 (plus $9.50 for monogram), markandgraham.com.

MARINE DREAM

Soak away stress in a tub

off the Maine coast.

KNIT TOGETHER

Blue Sky Fibers blends extraplush alpaca and wool into 24 colors—just imagine what you could weave up. From $14.50 a hank, blueskyfibers.com.

/ EDITORS’ PICKS /

BLANKET STATEMENT CHIC AND STOUT

Serve a spot of tea from this elegant Leaves and Flowers pot, which is made in Italy out of tinted borosilicate glass.

The time has come to embrace all things warm, fuzzy, and soothing. These forever-hygge finds will keep out the autumn chill in style.

A soft, neutral-colored West Elm basket-weave throw goes with everything, including a juicy book. $79, westelm.com.

$46, leavesandflowers.com.

WRAPPER’S DELIGHT CUTE BOOTIES

Chilote Shoes’ nubby wool slippers, handmade by Patagonian artisans, are fitted with salmon-skin leather soles to keep feet toasty and slip-free.

Outdoor fires make cold nights instantly festive. Gather friends for a nightcap and stories around Terrain’s copper fire pit.

$75, chiloteshoes.com.

$498, shopterrain.com.

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BLAZE OF GLORY

The perfect weight for fickle fall temperatures, the White Company’s cotton-jersey pom-pom scarf deserves to be in heavy rotation this season. In Mid Grey Marl, $105, us.thewhitecompany.com.

PHOTOGRAPHS BY PETER ARDITO

FINALLY, A CAT FOOD LIKE NO OTHER.

Introducing Fancy Feast Creamy Delights. The entrees she’s always loved – transformed by adding just a touch of real milk. Hard to resist, easy to digest, and the perfect way to share your love.

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

Discover how to delight her at www.FancyFeast.com/CreamyDelights

GOOD LIVING BEAUTY

Liquid Courage If you have full-coveragefoundation phobia, welcome to the brave new world of better options. The latest formulas feel as light and silky as tinted moisturizer, but conceal imperfections like nobody’s business. Plus, there’s a dream cream for every skin type and tone. Here’s how to find your match—and update your status to #nofilter.

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PHOTOGRAPH BY THE MORRISONS

M A K E U P BY M OA N I L E E F O R B E AU T Y E XC H A N G E N YC U S I N G M A K E U P F O R E V E R

The ideal shade will disappear into skin on contact. To test colors, swatch a few along your jawline (not the back of a hand) to ensure they look natural on both your face and your neck.

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

Neutrogena Rapid Wrinkle Repair ®

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

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

GOOD LIVING BEAUTY

FOUNDATION MASTER CLASS A few drops, blended well into skin, will easily obscure dark spots, blemishes, and broken capillaries. Follow these steps to a flawless yet natural-looking face.

Choose the best formula for your skin type

Pick your finish

MATTE

LUMINOUS

Hourglass Immaculate Liquid Powder Foundation contains kaolinite clay to absorb oil throughout the day. $56, hourglass cosmetics.com.

The gentle lemon and papaya extracts in Lorac Porefection Foundation refine skin texture so pores appear smaller. $38, lorac.com.

With 30 shades ranging from fairest porcelain to deep cocoa, Bare Minerals Bare Pro Performance Wear Liquid Foundation SPF 20 is truly universal. $34, bareminerals.com.

Pesky dark patches have met their match in L’Oréal Infallible Total Cover, which holds fast (but looks dewy) for hours. $13, lorealparisusa.com.

The hyaluronic acid and tribehenin in Smashbox Studio Skin 15 Hour Wear Hydrating Foundation help skin retain water. $42, smashbox.com.

Charlotte Tilbury Magic Foundation incorporates hyaluronic acid spheres that immediately plump with water, flooding skin with moisture. $44, charlottetilbury.com.

Lancôme Teint Idole Ultra Longwear Foundation Stick SPF 21 has antiinflammatory ambora extract to mute flushed skin. $42, lancome-usa.com.

Oatmeal, aloe, and chamomile give It Cosmetics Bye Bye Redness Correcting Cream soothing powers. $32, itcosmetics.com.

Formulations that bridge the gap between skin care and makeup—antioxidants and vitamins are a few key ingredients that help soften lines and make skin look brighter.

By Terry Terrybly Densiliss Wrinkle Control Serum Foundation contains mimetic factor, a plant active that firms facial contours. $116, barneys.com.

The enmei herb found in Shiseido Future Solution LX Total Radiance boosts cell turnover; green tea prevents UV damage. $90, shiseido.com.

Acne-Prone Oil-free formulas to preempt future breakouts, a liquid consistency that looks smooth even when layered, and sebum-blotting ingredients so your makeup won’t melt off by lunchtime. LOOK FOR:

Uneven Tone A highly pigmented base to camouflage dark spots (you can use a lighter touch in lighter areas), and SPF to help prevent future hyperpigmentation. LOOK FOR:

Dry LOOK FOR: Skin-plumping, nourishing ingredients like glycerin or hyaluronic acid, which hold in moisture and make foundation feel comfortable— not tight or flaky—on skin.

Red and Sensitive Calming additives to neutralize and prevent flare-ups, and SPF (the sun is a known rosacea trigger), with no potential irritants like fragrances or alcohol. LOOK FOR:

Lines and Dullness LOOK FOR:

Grab a brush

For the most even application, a foundation brush is best, says Kelli J. Bartlett, Glamsquad’s director of makeup artistry. (We like the Artis Oval 8 brush; $67, artisbrush.com.) It lays down a bit more product, but blends it in more seamlessly than fingers can.

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Apply it right

Dab a dot of foundation onto your forehead, nose, chin, and each cheek, then blend outward, advises NYC-based makeup artist Daniel Martin. To smooth away streaks, blot with a dry makeup sponge. Last, cover any remaining spots with concealer—though you may not need it, he says.

P H OTO G R A P H S BY P E T E R A R D I TO ; I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

GOOD LIVING BEAUTY

/ COUNTER INTELLIGENCE /

Fall Into Fresh While you ramp up for the year’s busiest stretch, let us handle the get-ready logistics. Look alive with dewy, smoother skin; update your makeup; and get sage advice from a trailblazer. TEXT BY MELISSA MILRAD GOLDSTEIN

The Vote Is In . . .

BEAUTY WISDOM

The Pioneer

The annual CEW Beauty Insider Awards honor the year’s most innovative new products. For the 2017 Consumers’ Choice category, readers chose their all-time favorite iconic picks, and these two shot to the top: Olay Total Effects Anti-Aging Fragrance-Free Moisturizer SPF 15 ($11, olay.com) and Clinique Clarifying Lotion 2 ($15, clinique .com). For more winners, go to cew.org/ beautyawards.

With Bliss, Marcia Kilgore made day spas accessible to all—and more fun. Now she’s innovating again with Beauty Pie, a membership-driven site offering luxe cosmetics minus the markup. (It’s no joke—lipsticks cost as little as $2.39.) Here, the icon drops some signature knowledge.

NEW & NOW

Dior Metalizer Eyes & Lips comes in six flattering, longwearing tones; $25 each, dior.com.

The Gleam Team

101 Glycolic Acid

WHY: It’s the gold standard for polishing lackluster skin, swiftly dissolving dry patches and revealing a smoother, softer layer underneath. WHAT IT IS:

An alpha-hydroxy acid (AHA) derived from sugarcane.

HOW IT WORKS: Its small molecular size penetrates into skin’s outer layers, retexturing the surface and boosting collagen production, explains Manhattan dermatologist Dendy Engelman. IT’S BEST FOR: Dull, hyperpigmented, acne-prone, or aging skin—so practically everyone. Sensitive types may find lactic acid, another AHA, to be gentler. TRY: Strivectin Advanced Acid Resurface Glycolic Skin Reset Mask, $59, strivectin.com.

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Worth-it splurge ”A great haircut draws attention to your best features.” Best thing for your skin “Moisturizing it to within an inch of its life, and staying out of the sun.” Can’t-live-without product “Beauty Pie Super Healthy Skin Ultimate Anti-Aging Cream. No matter the climate or the state of my skin, I put it on before bed, and when I wake up, my complexion looks like it’s undergone a complete overhaul.” $11 for members, beautypie.com.

Facial fact “A really good one shouldn’t be much fun.” Strong lip or strong eye? “Rotate, ladies, rotate!” Aging is ”Akin to freedom of speech! Be grateful for it, and take advantage of your perspective.”

A N D R E W B R U C K E R ( K I LG O R E ) ; P E T E R A R D I TO ( OT H E R S )

This fall’s prettiest metallic makeup is subtly sparkly, not scary. It lends a grown-up sheen without a speck of glitter or frost. Dab a creamy formula across eyelids or onto the inner corners, or press a warmer shade right onto your lips. Keep everything else simple, and the effect will be down-to-earth—but better.

SEP

Detroit, MI: Detroit Free Press Food & Wine Experience Featuring Martha Stewart, Presented by Bedrock

SEP

Rochester, NY: Democrat and Chronicle Food & Wine Experience Featuring Martha Stewart Culinary Experts

OCT

Ventura, CA: Ventura County Star Food & Wine Experience Featuring Martha Stewart

OCT

Indianapolis, IN: IndyStar Food & Wine Experience Featuring Martha Stewart Culinary Experts

OCT

Louisville, KY: Courier-Journal Food & Wine Experience Featuring Martha Stewart Culinary Experts, Presented by Kroger

OCT

Green Bay, WI: Wisconsin Food & Wine Experience Featuring Martha Stewart Culinary Experts

16 23 1

28 NOV

Milwaukee, WI: Milwaukee Food & Wine Experience Featuring Martha Stewart Culinary Experts

NOV

Phoenix, AZ: azcentral Food & Wine Experience Featuring Martha Stewart, Presented by Cadillac

NOV

Southwest, FL: Paradise Coast Food & Wine Experience Featuring Martha Stewart Culinary Experts, Presented by La Croix

4-5 4-5 11

DEC

Las Vegas, NV: Martha Stewart Food & Wine Experience Featuring Martha Stewart, Presented by USA TODAY NETWORK

FEB

Vero Beach, FL: TC Palm Food & Wine Experience Featuring Martha Stewart Culinary Experts

Now featuring Martha Stewart in select cities—and the ultimate Martha Stewart experiences at all events—our savory series of Food & Wine experiences is an American culinary tour for fans and connoisseurs alike. Indulge in food, wine, beer and spirits from famous chefs and mixologists, enjoy cooking demos, and discover the latest gourmet secrets of the nation’s top culinary talent.

LEARN MORE AT FOODANDWINE.USATODAY.COM

GOOD LIVING

MARTHA S T E WA R T

American Made

FULL CIRCLE First she was a champion of makers; then she started creating her own line of modern ceramics and glassware. Today, her gorgeous work can grace your tabletop—and through it she’s helping makers again.

shape function? A week later, she drove A FEW YEARS AGO, Erin Reitz was waiting for a delivery at the Commons, the Charleston, three hours north with a concept board, South Carolina, shop filled with American- sketches of her domed glassware, and a made home goods that she co-owned with rough merchandising strategy. When she her friend Kerry Speake. A visitor walked learned that the facility could produce in and asked why there was no glassware. ceramics, too, she added pottery designs, The truth was, Reitz had had trouble finding and the Shelter Collection was born. any that fit her requirements: handblown As her line grew from a few glass pieces in the U.S., with a modern and elegant aes- to a full table service, so did Reitz’s desire thetic, and sturdy enough for everyday use. to commit to it 100 percent—so she left the The person turned out to be Nancy Gottovi, Commons this year. (The shop will conexecutive director of the North Carolina non- tinue to be her primary retailer.) In striking profit organization Starworks NC. She told out on her own, she’s learned invaluable Reitz that she had a production-ready glass- entrepreneurial lessons. First, focus on your blowing facility and was looking for clients. goals, then roll with the punches: “One day Reitz couldn’t believe her luck. While you can have a track-light spark cutting she’d never made housewares before, she off power just as Bill Murray walks in; the had spent more than a decade as a fashion next, you’re invaded by termites,” she says. designer before opening her store in 2013, “You also have to have a sense of humor, a and was itching to create something new. massive stored-up source of internal She applied her fashion training to the pro- strength, and a belief in yourself and your cess, asking herself, What does it feel like? idea. But most important, you have to Will the quality last? How do the material and know that you don’t want anything else.”

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Erin Reitz (below) makes handblown glasses in a slew of dreamy colors, as well as wheel-thrown ceramic place settings and pitchers. To see more, visit theshelter collection.com.

F R O M TO P : YA S U + J U N KO ; K I R K R O B E R T C H A M B E R S O F B R OT H E R S A N D C R A F T

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THE CREATIVE PROCESS Adobe homes, cocoon dresses, the artist Georgia O’Keeffe, and the colors of the southwestern sky all inform Reitz’s pieces. Here’s how she translates big ideas into intimate artworks.

Taking cues from a road trip to Santa Fe, Reitz modeled the shapes of her glasses and mugs after adobe houses, which she had heard described as “one of the strongest shapes in architecture using the least amount of materials,” she says. “I loved the elegance of that.” The tapered openings also retain temperature and aroma, and feel good in your hands.

Sketches come to life Reitz worked closely with Starworks NC artisans to develop just the right matte, stonelike glaze for her ceramics; she wanted them to be reminiscent of adobe bleached in the hot sun. “I love working with people who are just a few hours away,” says the designer, who was used to collaborating with manufacturers abroad when she was in the fashion industry. “The ease with which I can relay an idea now is astounding, and the underlying mission of creating jobs for our neighbors is so important.”

Handcrafting begins After the designs are finalized, the artisans set to work producing Reitz’s lines. The ceramics are made from locally harvested clay and rainwater collected from the roof. The glass-studio equipment was built by the premier glass company Wet Dog Glass, which is now headquartered at Starworks NC.

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A Brilliant Business Model When a hosiery mill in Star, North Carolina, closed its doors about 14 years ago, it took with it around a thousand jobs, devastating the town virtually overnight. In swooped Starworks NC, which has reinvented the former factory as an artists’ workshop and maker space, equipped with state-of-theart glass-blowing and ceramics facilities. The organization offers artist residencies and classes, and teams up with small businesses like Reitz’s to produce handcrafted lines. Oftentimes, small companies struggle to grow when faced with unattainable minimums and high manufacturing costs. Starworks NC is trying to change that, providing handson, small-scale production, and in doing so streaming additional income to local artisans so they can continue doing their own work. Slowly and sustainably, Starworks NC is rebuilding the town’s economy and encouraging small businesses to grow, one artisanal craft at a time.

F R O M TO P : K I R K R O B E R T C H A M B E R S O F B R OT H E R S A N D C R A F T; A R T I SA N A L A P E R T U R E ; R I N N E A L L E N ( 2 )

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GOOD LIVING TASTEMAKER

Toys Talking, Shapton’s new children’s book, delves into the minds of beloved stuffed animals.

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The Storyteller

Leanne Shapton Painter and Writer

This talented artist, known for her award-winning illustrated memoir Swimming Studies (Blue Rider Press), spends most days in her Greenwich Village studio, painting the same picture again and again—as many as 50 times. “My process is repetition. It’s like doing laps,” says the former competitive swimmer. Shapton begins by throwing a smock over her outfit, which is usually a vintage find (Ungaro, Scaasi, 1980s Chloé) mixed with new pieces by designers like Margaret Howell, 45rpm, and Rachel Comey. “My style is the love child of a ménage à trois among Lady Di, Vanessa Bell, and David Hockney,” she says. Up next: a collection of stories, and a series of paintings inspired by a quilt her grandmother knitted—two projects that keep her creativity flowing, stroke by stroke.

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Her Style MANTRA

“If it itches, don’t wear it.”

EVERYDAY SHOE

“Clogmaster clogs [1]. Kelly green is one of my favorite colors, and the shininess of the patent leather feels a bit fairy-tale.”

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“A Tucker silk blouse [7] and a skirt by Margaret Howell [6], which can take me from working in the studio to outside meetings.” Baltic Sea Breeze Classic blouse, $295, tuckernyc .com. Skirt, $785, margarethowell.co.uk.

TRUSTY CARRYALL

“I rotate canvas bags that I can throw in the wash, like this flight tote from Wm. J. Mills & Co. [8].” $149, millscanvas.com.

SIGNATURE SCENT

Tom Ford Neroli Portofino Eau de Parfum (2). $230 for 50 ml, sephora .com.

MUST-HAVE MAKEUP

Morpho Super Staying lip stain, in Zinnia. $27, morphocosmetics .com.

I found, perfectly tuned, on the street last year.” SHE COLLECTS . . .

“Books, vintage clothes, and Ellsworth Kelly posters.” FAVORITE FLOWER

“Purple tulips [12] from the deli.” MOOD MUSIC

“Leonard Cohen’s tribute album, I’m Your Man [11].” $8, amazon.com.

BREAKFAST

“An enormous mug of PG Tips tea [4] and an almond croissant split with my daughter on the school run.” Tea, $4.50, target.com.

DINNER-PARTY MENU

“Lambrusco [3], a bowl of rippled potato chips, French-onion dip, and delivery from Mario Batali’s pizza restaurant Otto.” Cleto Chiarli, $17, astor wines.com.

EVENING DRINK

Ovaltine.

SKIN-CARE M.O.

“It’s high-low: Crème de la Mer concentrate and Cetaphil moisturizer.” NAIL POLISH

Essie’s Playing Koi (5). $9, essie.com.

Her Home DESIGN VIBE

“Midcentury Italian and squashy English countryside. And everything is covered in books, drawings, and toys.” PRIZED POSSESSIONS

“A Vico Magistretti coffee table and the Yamaha U1 piano

Her Work ART SUPPLIES

“Kuretake Gansai Tambi watercolors [9]. The pigments all have some white and black in them, so they’re not too bright.” From $15, dickblick.com.

TECH GADGET

Epson’s PictureMate photo printer (10). $250, epson.com.

TOUCHSTONE BOOK

“Alice Munro’s Who Do You Think You Are?, which I first read when I was a teenager.”

M A R T H A ST E WA R T L I V I N G

GOOD LIVING

Boost Your Immunity Cold and flu germs are all around us this time of year, but there are plenty of ways—short of encasing yourself under glass—to block them out. These research-backed strategies offer what to eat, how to exercise, and whom to hug (it’s true) to optimize your body’s self-defense system. TEXT BY KAREN ASP

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PHOTOGRAPH BY YASU + JUNKO

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GOOD LIVING HEALTH

Seventy percent of your immune system lives in your digestive tract, Eat so “if you have a weak gut, you’re at Better a disadvantage,” says Taz Bhatia, M.D., an integrative health expert and the author of Super Woman Rx (Rodale, 2017). While conditions like irritable bowel syndrome and chronic diarrhea can lower the microbe population in your intestines (called the microbiome), the more common culprit is an unhealthy diet. Foods high in sugar, preservatives, dyes, and additives can trigger gut inflammation, Bhatia explains; as a result, you’ll have a tougher time absorbing nutrients and producing the immune responders you need to clear viruses. The friendliest diet for a healthy gut is an anti-inflammatory one, basically a Mediterranean approach; it includes lots of plantbased foods (leafy salads, fruits, beans), healthy fats like olive oil, and only a few small servings of lean red meat (each about the size of a deck of cards) per month. Research also suggests that specific foods—like kefir, yogurt, miso, sauerkraut, and others that are full of probiotics—can help repopulate the gut with healthy bacteria. In addition to these, black tea contains an

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Your Body vs. Breast Cancer Good news: The slickest new tools for fighting breast cancer, especially the hard-to-treat triplenegative type, harness the immune system. Cancer somehow slips under its radar, but immunotherapy drugs, which help the body see and attack cancer cells, may be key to a cure. They have been shown to increase survival rates in other cancers, usually with manageable side effects; early studies of two (atezolizumab and pembrolizumab) slowed tumor growth and, when used with existing therapies, dramatically reduced the amount of cancer in the breast after treatment. —Andrea Atkins

OUTER STRENGTH Beauty expert Caitlin M. Kiernan had access to the industry’s top pros in facing breast cancer. She shares all (from the best brush for a tender scalp to cold-cap therapy FYIs) in Pretty Sick, a go-to guide for anyone with a diagnosis (Grand Central Life & Style).

amino acid, L-theanine, that primes the immune system. Production of interferon, part of the body’s immune defense, increased fourfold in clinical-trial subjects who drank five to six cups daily for two or four weeks. Other beneficial ingredients in red grapes (resveratrol), blueberries (pterostilbene), and turmeric (curcumin) have been shown to help boost natural antibiotic substances called antimicrobial peptides. Cranberry juice aids you, too: A 2013 study in Nutrition Journal found that infection-fighting cells were about five times more active in people who drank 15 ounces daily for 10 weeks than in those who drank a placebo, and the juice drinkers reported milder symptoms.

Food should always be the primary source of nutrients that support Supplement your immune system, but suppleSmarter ments can round things out, Bhatia says. In addition to eating probioticrich foods, take capsules daily. Look for ones with at least 20 billion colony-forming units (CFU) and four strains of bacteria. Echinacea and vitamin D may also preempt sickness. Twenty drops of the former three times a day, starting in October and continuing for at least two months, can reduce how many colds you get and how long they last, as well as protect against the flu, according to studies of the supplement Echinaforce. Taking vitamin D can cut the risk of respiratory infections by 10 percent on average, the British Medical Journal reported earlier this year. “Vitamin D supports the ability of white blood cells and cells lining the lungs to produce antimicrobial peptides,” says lead study author Adrian Martineau, Ph.D., a professor of respiratory infection and immunity at Queen Mary University, in London. He adds that other research indicates that vitamin D supplementation in people who are deficient in it halves their risk of acute respiratory infection. People up to age 70 need 600 international units (IU) daily from food (a serving of sardines contains 16 percent of that amount; a serving of fortified whole milk, 24 percent), a supplement, or both. As soon as you feel that first chill or foreboding ache, reach for elderReact berry, zinc, or vitamin C, which can Faster speed recovery. Subjects who took elderberry as part of a 2016 study in Nutrients had less severe, shorter colds (by about two days) than those who took a placebo. Zinc lozenges reduced cold duration by 42 percent, according to a 2016 study in the British Journal of Clinical Pharmacology; other research suggests zinc is most effective when you

P H OTO G R A P H BY P E T E R A R D I TO ; I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

O U’R E T H E F I RST I N L I N E FO R T H E F LU S H OT.

You wash your hands constantly and whip out the sanitizer when you can’t. All are good habits to keep up, according to the U.S. Centers for Disease Control and Prevention, but chances are you will still catch a bug. Adults, on average, get two to three colds a year, and millions succumb to the flu. How your body will handle it hinges on a single question: Which is stronger—the germs, or your immune system? To answer that, here’s a quick biology recap. When a cold or flu virus enters your body, your immune system tells white blood cells to release antibodies that coat and destroy it, explains Cameron R. Wolfe, M.D., an associate professor of medicine at Duke University Medical Center, in Durham, North Carolina. The trouble is, it can take a few days for those antibodies to ramp up. Meanwhile, the virus can multiply, and your body is producing immune cells called cytokines to help contain it. The cytokines’ antiviral activity creates inflammation, which manifests as the symptoms that tell you you’re coming down with something. The faster your antibodies kick in, and the less inflamed you get, the lower your risk of feeling sick. That’s precisely how the flu vaccine works: It delivers a tiny dose of a strain of the virus and gives your body a head start on making antibodies. Unfortunately, there’s no shot for the common cold. You can, however, activate your system to run more efficiently.

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GOOD LIVING HEALTH

consume more than 75 milligrams a day and start within 24 hours of the onset of symptoms. And while vitamin C may not help everyone avoid a cold, it did halve the number of physically active people who got sick, per a study published earlier this year in Nutrients, which also found that taking six to eight grams a day hurried up healing. Make time for regular exercise. When you work out, your muscles Move send signals that prompt immune More cells to circulate, and they do so at a higher rate than normal, contacting and killing invaders, an effect that lasts for about three hours afterward, says David Nieman, director of the Appalachian State University Human Performance Lab, in Kannapolis, North Carolina. While even one session is beneficial, the effects increase with consistent exercise, which can cut the risk of acute respiratory infections by 40 to 50 percent. Activities that use the majority of muscles, like brisk walking, swimming, and cycling, are best, but weight lifting and vigorous yoga are worthwhile, too.

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If you’ve ever fallen ill after a frenetic period at work or a personal Address crisis, you know that emotional Stress well-being can impact your immunity. To manage periods like these, start by getting a solid night’s sleep. Lack of shut-eye changes systems in your body that regulate immune defense, according to a 2013 study in the journal PLOS One, which may be one reason that consistently getting less than five hours of sleep a night can leave you three times more susceptible to colds, says Britney Blair, a board-certified behavioral sleep-medicine specialist in San Francisco. Shoot for seven to nine hours. Try to meditate regularly. A daily practice of as little as 12 minutes can benefit the immune system by influencing the stress-response system, says David Black, Ph.D., an assistant professor of preventive medicine at the University of Southern California in Los Angeles. “A consistent mindfulness practice helps you better filter stressors and can leave you less susceptible to illnesses,” he says. Finally, snuggle up with a cat or dog. Animals bring many benefits, including stress relief, but the one people rarely gush about is germs. “Bacteria found on them, either on their skin or brought in from outside, can stimulate our immune system,” says Anita Kozyrskyj, Ph.D., a professor of pediatrics at the University of Alberta, in Edmonton. So hold them close: They’ve got the kinds of bugs you want to let in.

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HOME TURF Some viruses can live on surfaces for days, says Philip M. Tierno Jr., Ph.D., a professor of microbiology and pathology at the New York University School of Medicine. (Think about that the next time you touch your nose or eyes.) Here’s how to knock ’em dead. 1. RUN A HUMIDIFIER

Adding moisture to the air can help zap influenza, according to a 2013 study in PLOS One. Peak virus termination occurred above 40 percent humidity. 2. REACH FOR BLEACH

Per Tierno: Add one part bleach to nine parts water to wipe food-prep surfaces. Use a more-diluted mix— one part bleach to 19 parts water—on those subject to constant touching, such as light switches, remote controls, and keyboards. 3. SWITCH SPONGES

This kitchen staple is the germiest thing in your house. Replace it every two weeks, or when it begins to disintegrate or smell bad.

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GOOD LIVING PETS

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Homeward Bound There are millions of reasons to adopt a pet—6.5 million, to be exact. That’s how many dogs and cats are surrendered to animal shelters each year. Every one needs a family, and they can bring loads of joy to yours. But first, consider these basics.

Davey

TEXT BY EVELYN BATTAGLIA

Photographer Richard Phibbs featured these Humane Society of New York residents in Rescue Me (Aperture, 2016), his book benefitting the Manhattan nonprofit. More than 3 million dogs and slightly fewer cats wind up in shelters each year. Only half find homes. To help, ASPCA promotes October as Adopt a Shelter Dog Month.

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ADOPTING A PET, INSTEAD OF BUYING ONE from a breeder, has its advantages—and not just for the dog or cat you bring home. Most shelters will let you meet and greet as many as you like before you choose one, whether it’s your first or fifth visit. You can often bring pets you already own to mingle with potential roommates. And you can ask the kennel staffers who know them best to fill you in on their personalities, says Sylvia Ottaka, senior director of operations at North Shore Animal League America, in Port Washington, New York. Rescue animals may not have papers (though about 20 percent of the dogs are purebreds), but you can learn more about them than you might expect. Gathering that information is one of four ways to allay any fears you may have about a prospect’s past and ensure a happy future with your new family member.

Do a background check

Say you want a frisky jogging companion—or a chill couch potato. Ask to meet animals that meet your criteria, and try to resist all the adorable ones that don’t. “That’s the most common problem,” says Jennifer Barg, an associate certified behaviorist and director of operations of the Larimer Humane Society, in Fort Collins, Colorado. “People fall in love with a face before they find out about an animal’s personality.” Behavior screenings help prevent those mismatches. Many shelters give full medical and behavioral workups. Request the actual results; don’t rely on the description on a kennel card or online (“loves to cuddle!”). If the place you visit doesn’t do those kinds of assessments, consider that your cue to head elsewhere.

Know the costs

Adoption may have a comparatively low price tag, but it’s still a longterm financial investment—10 to 15 years of food, medical care, grooming, and boarding. Shelters’ fees often do cover initial shots and spaying/neutering, and some provide extra benefits, like affordable medical care and training classes. Ask about those when you visit.

Give older pets a chance

WHAT IF

YOUR OLDER DOG COULD THINK MORE LIKE HIS YOUNGER SELF?

Rescue organizations take in not just kittens and puppies but also adolescent and older dogs and cats. If you’re at work all day, short on time, or unable to commit to a period of around-the-clock puppy training, a mature pet may be better for you. Plus, “adopting an adult animal takes away more of the guesswork, since what you see is what you get, personality-wise,” says Gail Buchwald, senior vice president of the ASPCA Adoption Center in New York City. Older dogs and cats, like older people, tend to be more set in their ways, while a puppy or kitty’s temperament is still a work in progress.

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You’d want to designate a safe space in your home, such as a crate or a small room filled with creature comforts, for any new dog or cat. But it’s vital for a rescue animal, which will need extra time to adjust to the surroundings. She may have had several different homes (including a noisy, stressful shelter) before you found her. If you have kids, making an adopted pet feel comfortable also means showing them what it means to respect her boundaries; for example, they need to understand why it’s important not to take toys away from her, hug her when she doesn’t want to be hugged, or enter her safe space without you. Don’t worry: Once she’s settled, the snuggle-fest can begin.

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GOOD LIVING

Ask Martha All your pressing questions answered.

My honey crystallized and turned solid in the jar—can I still eat it? Honey hardens when the natural glucose (sugar) in it separates from the water. Sometimes this happens due to pollen in high-quality raw varieties, or after a change in humidity or temperature. There is no way to permanently reverse the effect, but if you need to measure the honey for a recipe, you can temporarily melt it by reheating it in a bowl of warm water. Otherwise, you can still safely eat it spread on toast, stirred into tea, dissolved into a marinade, or however you would normally enjoy it. The best way to avoid crystallization is to store honey in an airtight container at room temperature (around 70 degrees).

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P E T E R A R D I TO

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GOOD LIVING

TEST-KITCHEN TIP

Since suede is porous, leave it at home on rainy days. Switch to leather and waterproof fabrics once snow arrives.

How can I keep my suede pieces looking like new?

“When you buy herbs individually, you pay a lot for each bunch and rarely use them all up before they spoil. Instead, get a prepackaged assortment labeled ‘poultry,’ which often includes rosemary, sage, thyme, and savory. It’ll work in multiple recipes without the waste.” —Lauryn Tyrell, associate food editor

—Rebecca Highsmith, Denver

Suede, while luxe and beautiful, is more pliable and has a plusher finish than leather—so it’s a little more difficult to take care of. The color can fade with wear, and the nap can flatten and turn shiny, especially in high-friction spots like elbows, the knuckles of gloves, and the side of a purse that touches your body. To clean suede, sponge it very lightly with a gentle shampoo formulated for the material, such as Pink Miracle The Original shoe cleaner ($16 for 8 oz., amazon.com), and let it dry. Then brush it with a rubber or nylon brush to raise the nap. Conditioner can maintain the color and help keep the material clean and dry; we like Scotchgard Suede & Nubuck Protector ($11 for 7 oz., amazon.com).

LET US HELP YOU! E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022.

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.

O C TO B E R 2 0 1 7

P H OTO G R A P H S BY L E N N A R T W E I B U L L ( S U E D E ) , P E T E R A R D I TO ( H E R B S ) ; C L A R E V. H E N R I B AG, I N A R M Y S U E D E , $ 3 5 5, C L A R E V.C O M . W I N G & W E F T G LOV E S, I N O R A N G E , $ 1 2 5, W I N G W E F T G LOV E S .C O M . M I C H A E L STA R S S U E D E B O M B E R , I N N O C T U R N A L , $ 4 2 9, M I C H A E L STA R S .C O M .

Shop Smart

No Heavy Perfumes, Aerosols, or Dyes

WITH

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THERE ARE NO SHORTCUTS TO MAKING GREAT ICED TEA. Real tea leaves, carefully dried to coax out all the subtle tea ﬂavors — it’s the only way I know to make a delicious, smooth iced tea.

Alex White,

Pure Leaf Tea Master

Pure Leaf.

Our Thing is Tea.

Find out more at pureleaf.com

2017 PURE LEAF is a trademark of the Unilever Group of Companies used under license.

Everyday FOOD COOK, NOURISH, ENJOY

R E C I P E S A N D F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY M E GA N H E D G P E T H

A quick blast in the broiler intensifies flavor. Sear the beefand-mushroom meatballs on one side for five minutes to create a crust— and the noncrisp parts will soak up the delicious sauce.

| RECIPE REVAMP |

Meatball Makeovers We love the classic beef-pork blend, but that isn’t the only way we roll. Try a more nutritious (but just as succulent) meat-and-mushroom mix, or a shrimp version that cooks in a flash in a pot of boiling water before you put in the pasta. Streamline meal prep by simmering our ultimate red sauce at the same time, and you’ll be twirling your fork before you know it. TEXT BY BROOKE PORTER KATZ AND CLAIRE SULLIVAN

PHOTOGRAPHS BY ALPHA SMOOT

M A R T H A ST E WA R T L I V I N G

EVERYDAY FOOD

2 tablespoons extra-virgin olive oil, plus more for brushing 1 pound cremini mushrooms, finely chopped

Classic Red Sauce 2 tablespoons extra-virgin olive oil 3 cups finely chopped onion (from 1 large) Kosher salt 2 tablespoons minced garlic (4 to 5 cloves)

½ teaspoon red-pepper flakes, plus more for serving 2 cans (each 28 ounces) whole peeled tomatoes in juice, puréed in a blender or food processor

Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.

| F O O D E D I TO R S ’ P I C K |

For the purest fresh-from-the-vine flavor, we like Muir Glen Organic whole peeled tomatoes, available at most grocery stores.

O C TO B E R 2 0 1 7

½ cup dried breadcrumbs ¼ cup whole milk ⅓ cup finely grated Pecorino Romano (1 ounce), plus more for serving

½ cup chopped fresh flat-leaf parsley leaves, plus more for serving 1½ teaspoons finely chopped fresh oregano 1 large egg, lightly beaten Kosher salt and freshly ground pepper

¾ pound ground beef (85 percent lean), preferably grass-fed 1 pound spaghetti, spaghettini, or bucatini

1. While sauce simmers, heat a large skillet over medium-high. Swirl in oil. Add mushrooms and cook, stirring occasionally, until soft and most of moisture has evaporated, 8 to 10 minutes. Transfer to bowl with reserved onion mixture; let cool slightly. 2. Preheat broiler with rack 4 inches below heating element. Stir breadcrumbs and milk into mushroom mixture until milk is absorbed. Add cheese, parsley, oregano, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Add beef and gently fold with your hands until evenly combined (don’t overwork, or meatballs will be tough). Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1½-inch balls. Transfer to a rimmed baking sheet brushed with oil. Broil, undisturbed, until browned on top, about 5 minutes. 3. Transfer meatballs to skillet with red sauce. Simmer, stirring gently, until just cooked through, about 5 minutes. Meanwhile, boil pasta in a large pot of generously salted water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1½ cups sauce. Serve, topped with meatballs, more sauce, cheese, pepper flakes, and parsley. ACTIVE TIME: TOTAL TIME:

30 MIN.

1 HR. 10 MIN. | SERVES: 6

Shrimp Meatballs 1½ pounds shrimp, peeled and deveined

¾ cup panko flakes ¼ cup whole milk ⅓ cup finely grated Pecorino Romano (1 ounce), plus more for serving

¼ cup chopped fresh basil leaves, plus more for serving

¼ cup chopped scallions, plus more green tops for serving (from 1 bunch) 1 large egg, lightly beaten Kosher salt and freshly ground pepper 1. While sauce simmers, pulse shrimp to a

paste in a food processor. Transfer to bowl with reserved onion mixture. Stir panko and milk into shrimp mixture until milk is absorbed. Add cheese, basil, scallions, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Refrigerate 30 minutes. 2. Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1½-inch balls. Drop into a pot of boiling salted water; cook until they turn opaque and float to top, 3 to 4 minutes. With a slotted spoon, transfer shrimp meatballs to skillet with red sauce and simmer until just cooked through, about 5 minutes. 3. Meanwhile, cook pasta in same pot of boiling water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1½ cups sauce. Serve, topped with meatballs, more sauce, cheese, basil, and scallion tops. ACTIVE TIME: 25 TOTAL TIME: 1

MIN. HR. 35 MIN. | SERVES: 6

P H OTO G R A P H BY H E A M I L E E ( S P O O N ) ; I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

Beef-and-Mushroom Meatballs

Scratch-Made Taste · REAL, SIMPLE INGREDIENTS ·

EVERYDAY FOOD

Snickerdoodle Crumb Bars To keep the layers intact, let the cake cool completely before cutting it into bars.

STREUSEL

½ cup unbleached all-purpose flour

½ cup packed light-brown sugar ½ teaspoon kosher salt ½ stick cold unsalted butter (4 tablespoons), cut into pieces

TOPPING 1 teaspoon ground cinnamon 2 tablespoons granulated sugar BARS 1½ sticks unsalted butter, melted and cooled, plus more for dish 1½ cups unbleached all-purpose flour

¼ ½ ½ ½ ½

teaspoon baking soda teaspoon cream of tartar teaspoon kosher salt cup packed light-brown sugar cup granulated sugar

3 large eggs, room temperature

1. Streusel: Whisk together flour,

brown sugar, and salt. Using your hands or a pastry cutter, cut in butter until small to medium clumps form. Refrigerate until ready to use. and granulated sugar; set aside. 3. Bars: Preheat oven to 350°. Butter

an 8-inch square baking dish and line with parchment, leaving a 2-inch overhang on two sides. Butter parchment. Whisk together flour, baking soda, cream of tartar, and salt. 4. In a separate bowl, whisk to-

| SWEETS |

MAKING WAVES For a bite of pure bliss, sink your teeth into this hybrid of coffee cake and a snickerdoodle cookie. Layers of rich batter, crumbly streusel, and a topping of crunchy cinnamon sugar add up to irresistible; cream of tartar lends a subtle tang and a nice chew. Better yet, the ingredients are pantry basics, so you can bake up a batch on demand. 86

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gether butter, both sugars, and eggs. Add flour mixture; stir to combine. Spread half of batter into bottom of dish. Sprinkle with half of cinnamon sugar. Dollop remaining batter on top; spread evenly with an offset spatula or the back of a spoon. Sprinkle evenly with streusel, then remaining cinnamon sugar. Bake until a tester inserted in middle comes out clean, 30 to 35 minutes. Let cool completely. Transfer to a cutting board using parchment overhang and cut into bars to serve, or store in an airtight container at room temperature up to 3 days. ACTIVE TIME: 20

MIN. | TOTAL TIME: 55 MIN., PLUS COOLING | MAKES: 16 BARS

R E C I P E BY L AU R Y N T Y R E L L ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY M E GA N H E D G P E T H

2. Topping: Stir together cinnamon

THIS IS NOT JUST BREAKFAST.

IT’S YOUR A.M. ATTITUDE ADJUSTER.

For quick and easy breakfast inspiration, visit smithfield.com

Make a delicious, protein-packed Smithﬁeld breakfast part of your morning. Because it’s no mere meal–breakfast is powerful stuff.

EVERYDAY FOOD

| WHAT’S FOR DINNER? |

Fast and Flavorful

Radishes, avocado, and salted tortilla chips catapult this soup from starter status to main-course ranks.

O C TO B E R 2 0 1 7

R E C I P E S BY L AU R Y N T Y R E L L ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY M E GA N H E D G P E T H

Warm up to a nourishing supper that you can savor by the spoonful. We reimagined four classics, starting with this twist on a spicy tortilla soup. Each recipe features powerhouse ingredients like Parmesan rind and curry paste to impart simmered-all-day depth in under 45 minutes.

Potato, Broccoli, and Cheddar Soup

Curried Shrimp and Noodle Soup

Chipotle Chicken and White-Bean Soup

Shortcut Italian Wedding Soup

ACTIVE TIME:

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

Curried Shrimp and Noodle Soup ACTIVE TIME:

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

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

¼ cup Thai red curry paste, such as Maesri

2 large shallots, halved and thinly sliced ( ¼ cup)

4 cups low-sodium chicken broth

3 large cloves garlic, minced (2 tablespoons) 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets) 3 small Yukon Gold potatoes, peeled and chopped (1½ cups) Kosher salt and freshly ground pepper

1 can (13.5 ounces) coconut milk 10 sprigs cilantro, plus more leaves for serving 8 ounces vermicelli rice noodles 1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)

2 packed cups grated white cheddar (from an 8-ounce block)

2 tablespoons fish sauce, such as Red Boat

1 tablespoon fresh lemon juice, plus grated zest for serving

1 pound large shrimp, peeled and deveined

4 slices (each ½ inch thick) rustic Italian bread

2 cups shredded Napa or Savoy cabbage

1. Preheat oven to 400°. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; purée until smooth. Season with salt, pepper, and lemon juice. 2. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

Chipotle Chicken and White-Bean Soup ACTIVE TIME:

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

Chopped roasted peanuts, for serving

1. In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil). 2. Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. 3. Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

Shortcut Italian Wedding Soup ACTIVE TIME:

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

2 pounds boneless, skinless chicken thighs (about 6)

1 tablespoon extra-virgin olive oil

1 can (15 ounces) tomato sauce

1 pound hot Italian sausage (4 links)

1 to 2 tablespoons chipotle-in-adobo sauce without chiles (from a 7-ounce can) 3 medium carrots, peeled and chopped (about 2 cups) 2 stalks celery, chopped (1 cup) Kosher salt 2 cans (each 15.5 ounces) white beans, rinsed and drained Sliced radishes, tortilla chips, and diced avocado, for serving

1. In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.

2. Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.

1 small onion, finely chopped (1 cup)

½ bulb fennel, finely chopped (1 cup), plus fronds for serving Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 Parmesan rind, plus shaved Parmesan for serving

⅔ cup pastina, such as acini di pepe 3 cups escarole leaves, torn into bite-size pieces 2 teaspoons white-wine vinegar

1. In a medium saucepan, heat oil over medium. Add sausage; cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Add onion, fennel, and a pinch of salt to pot. Cook, stirring, until softened, 10 minutes (if browning too quickly, add a splash of water). Add broth, 3 cups water, and rind. Season with salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes.

2. Meanwhile, toast pastina in a dry skillet over medium-high heat, stirring often, until golden, about 4 minutes. Add to simmering broth. Slice sausage; add to saucepan with accumulated juices. Cook, stirring, until pastina is al dente and sausage is cooked through, 6 to 8 minutes. Drizzle escarole with vinegar; season with salt and pepper and divide evenly among bowls. Ladle soup over it; top with shaved cheese, fennel fronds, and pepper.

Potato, Broccoli, and Cheddar Soup

“The broccoli cheddar soup you love now has a nutritious twist.”

INTRODUCING O, THAT’S GOOD!

Broccoli Cheddar with a twist of butternut squash

Butternut Squash with a twist of carrots & sweet potato

Baked Potato with a twist of cauliﬂower

Tomato Basil with a twist of celery & carrots

Learn more about these delicious soups (and sides!) at othatsgood.com Look for them in the refrigerated section.

Lapsang souchong tea gives this dish a subtle smoky flavor— similar to that of dashi, a broth used in Japanese soups (including miso). For a heartier meal, add a poached egg or wedges of avocado on top.

Kabocha for Dinner | HEALTHY APPETITE |

Playing Squash If your default is butternut, consider this a PSA for its sweet Japanese cousin. Kabocha is low-cal and low-carb, and you can put away your peeler, because the skin is edible (and full of fiber). Simply simmer or roast it—or reinvent toast with a light, creamy spread. 90

O C TO B E R 2 0 1 7

Brown-Rice Bowl With Squash and Shiitakes Cut half of a medium kabocha squash into 1-inch wedges, then cut each wedge crosswise into thirds. Combine with 2 cups shiitake-mushroom caps (4 ounces; halved, if large) and 4 cups strongly brewed Lapsang souchong tea in a saucepan. Bring to a simmer; cook until squash is tender, about 10 minutes. Stir in 1 tablespoon sugar, 3 tablespoons reduced-sodium soy sauce, and 1 teaspoon rice-wine vinegar. Season with kosher salt. For each serving, place ¾ cup cooked brown rice in a bowl; top with squash, mushrooms, ½ cup shredded baby bok choy, and broth. ACTIVE TIME:

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

R E C I P E S BY L AU R Y N T Y R E L L ; F O O D ST Y L I N G BY G R E G LO F T S ; P R O P ST Y L I N G BY M E GA N H E D G P E T H

EVERYDAY FOOD

Anytime

Spiced Kabocha Butter This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchâtel cheese (as shown below). 1. Preheat oven to 400°. Cut 1 medium kabocha squash in half; scoop out seeds. Roast, cut-side down, until soft, 45 to 50 minutes. Let cool slightly, then scoop flesh into the bowl of a food processor (discarding skins). Process until smooth (if it’s too dry, add up to ⅓ cup water).

2. Combine 2 cups squash purée (reserve

remainder for another use); 1 cup apple cider; ¼ cup pure maple syrup; ½ teaspoon each ground cinnamon, ginger, and nutmeg; and a pinch of kosher salt. In a medium saucepan, cook over medium heat, stirring often, until thickened, about 20 minutes. Let cool completely. Store in an airtight jar in refrigerator up to 2 weeks. 25 MIN. | TOTAL TIME: 1 HR. 20 MIN. 3 CUPS

ACTIVE TIME: MAKES:

For Lunch

Roasted Kabocha With Tahini and Herb Salad Any tender herbs will brighten this dish—swap in parsley for cilantro, or tarragon for mint.

2. Meanwhile, whisk together 2 tablespoons

fresh lime juice, 1 teaspoon honey, ½ seeded and minced serrano pepper, ½ teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix ½ cup Greek yogurt, 2 tablespoons tahini, 3 tablespoons water, ¼ teaspoon salt, and a pinch of pepper. Spread mixture on a platter. Top with squash; 3 cups mixed fresh dill, cilantro, and mint; and 3 tablespoons toasted white sesame seeds. Drizzle with dressing; serve. ACTIVE TIME: SERVES:

25 MIN. | TOTAL TIME: 45 MIN.

O C TO B E R 2 0 1 7

How to Cut It Don’t be intimidated by the thick green skin— a heavy chef’s knife will do the trick. Hold the squash steady with one hand. Puncture it with the tip of your knife just below the stem, then cut through and down one half. Rotate 180 degrees and repeat on the other side to cut it in half. Scoop out the seeds and prep according to the recipe.

Kabocha is packed with beta-carotene, which the body converts to vitamin A. It helps strengthen your immunity and maintains healthy skin and vision.

I L L U ST R AT I O N BY B R OW N B I R D D E S I G N

1. Preheat oven to 425°. On a rimmed baking sheet, drizzle 1-inch-thick wedges of kabocha squash (from 1 medium) with extra-virgin olive oil; season with kosher salt and freshly ground pepper. Roast, flipping once, until tender, 25 to 30 minutes.

Little black dress.

plain wh ite tee.

Fancy. BUT NOT TOO Fancy. TM

Cook it slow, cook it smart with the ultimate authority on home cooking. AVAILABLE WHEREVER BOOKS ARE SOLD Download a recipe at PRH.com/MarthaSlowCooker POTTER

Marthastewart.com

October “Winter is an etching, spring a watercolor, summer an oil painting, and autumn a mosaic of them all.” —STANLEY HOROWITZ, POET

PHOTOGRAPH BY JOHN DOLAN

M A R T H A ST E WA R T L I V I N G

SWEET TO THE CORE P H OTO G R A P H S BY M I K K E L VA N G

T E X T BY S A R A H CO L L I N S

B I R D H AV E N FA R M A P P L E S AU C E

How Do You Like Them Apples? A few days before their party, Janet Mavec and Wayne Nordberg enlist volunteers to pick apples. (Kids are the best, since they can climb trees.) “The most delicious cider is a mix of many varieties, so you want to make sure each basket holds just one type,” says Mavec. Her signature applesauce tastes just like apple pie—warm and fragrant with cinnamon, nutmeg, and cloves.

GUTTER CREDIT

For recipes, see page 130.

AT A COUPLE’S annual apple-harvest party ON THEIR NEW JERSEY FARM, THE SURROUNDINGS ARE DELIGHTFUL AND THE FOOD IS DIVINE. BUT THERE ARE ALSO MORE PRESSING MATTERS TO ATTEND TO, LIKE TURNING THE CRANK AND MAKING A WHOLE SEASON’S WORTH OF lip-smacking cider.

BIRD HAVEN FARM’S

APPLE

ORCHARD

is old. Just how old is impossible to say. When a Rutgers University pomologist (you know, a botanist who studies fruit) came to take a look, the varieties were so ancient, he couldn’t identify them. But suffice to say, the trees produce a lot of incredible apples. Wayne Nordberg bought the Pottersville, New Jersey, property with his late wife back in 1982, as an escape from New York City and a refuge for his young kids. When he married Janet Mavec, a jewelry designer, 15 years later, she fell in love with the farm and began to cultivate it. “It was a diamond in the rough,” she recalls. “One of the things I immediately did was to start making use of what we naturally had—the watercress growing in the creeks, the bushes of wild wineberries.” And then there were those apples: “I grew up in the Midwest and learned you couldn’t waste things. Wayne used to let the deer eat them!” she says. Mavec soon put an end to that. Eighteen years ago, the couple started their cider-party tradition as a way to see just how many apples they could use up. Since then, the gathering has changed shape, with varying sizes and menus depending on what is flourishing on the farm at any given time. “We’ve had anywhere from 10 to 80 people, though the ideal number is 30,” says Mavec. “This year, our guests ranged in age from 2 to 92.” Most of them come prepared to work; after all, this is a party with a purpose, albeit a tasty one. First, guests hand-wash the apples; then they head to the cider press. While one person holds down the wooden lid to put pressure on the fruits, another turns the crank (it’s very hard work!) to break them down and create juice. Mavec’s secret: Vary the varieties, and toss in some pears for extra flavor. The collected juice is then poured into a pitcher and funneled into plastic jugs. Everyone gets to take one home. “To me, this party is a celebration of the bounty of the land. It’s about goodness, gratitude, and working together,” says Mavec. “And if you want to turn the crank for 20 straight minutes, go for it.”

FROM TOP: The orchards after the harvest. Mavec, wearing earrings and a necklace she designed (her pieces—an apple pendant, a sage-leaf necklace—are inspired by what grows on the farm and can be seen at orchardjewelry.com). The cider press, which came from Lehman’s (similar models from $350, lehmans.com).

Living History A bit of trivia: The previous owner of Bird Haven Farm was Harriet Stratemeyer Adams, who wrote many of the Nancy Drew mysteries. The barn where the meal takes place dates back to the late 19th century.

A Feast for the Senses

100

CLOCKWISE FROM TOP LEFT: Guests walk through the meadow before sitting down to eat. Most everything is sourced from the farm, except the oysters from Fishers Island Oyster Farm, which have become a tradition because Mavec loves them (the couple crush the shells for mulch to add calcium to their fig trees). Fresh cider is poured into pitchers. Mavec brightens the table with dahlias from her garden.

ROA S T E D D E L I C ATA S Q UA S H WITH GARDEN HERBS

PHEASANT P OT P I E W I T H S P E LT CRUST

Local Heroes Over the years, as Mavec’s vegetable garden has grown, so has the party. Nearly everything she serves comes from Bird Haven Farm—delicata squash roasted with sage and rosemary (all tossed with olive oil on a baking sheet), rustic pheasant potpie (chicken works, too), and a bright and crunchy kale-and-carrot salad.

JULIENNEDC A R ROT AND KALE SAL AD

All Together Now

A R T D I R E C T I O N BY J A S PA L R I YA I T A N D DAW N S I N KOW S K I ; F O O D ST Y L I N G BY S H I R A B O C A R ; P R O P ST Y L I N G BY K I M F I C A R O AT E D G E R E P S

After the work is done, everyone gathers in the barn to eat. “Some people really get into the cider pressing, and some people are just here to drink and have oysters,” says Mavec. “But we all have a great time.”

102

Q U I N OA A P P L EPE AR CRUMBLE

A Sweet Encore Mavec saves some apples for dessert—a pie, a crostata, or this year’s apple-pear crumble. No matter what, the final course is always accompanied by a scoop of cinnamon ice cream and a slice of cheddar cheese from beloved nearby Bobolink Dairy.

103

take FLIGHT Like most moths, the carved beauty here is drawn to the light. And it has space to spread its wings, since we sliced off the pumpkin’s bottom and hollowed it out from below (a trick that also gives it a level base). To fashion our fluttering vision, print the template (at martha stewart.com/pumpkins-17), cut it out, tape it on, and transfer the pattern with an awl. Then scrape off the outer skin between dots using a gouge, and add a battery-powered candle. THE DETAILS: Assorted paper moths, gardenaura.etsy .com and mothandmyth.etsy.com.

104

A Little Night Magic MYSTERIOUS AUTUMN SKIES—AND ALL THE THINGS THAT SPARKLE, SWAY, AND FLUTTER ACROSS THEM AFTER THE SUN SETS— INSPIRED THESE SPECTACULAR PUMPKINS. SOME ARE EASIER TO CREATE THAN YOUR AVERAGE JACK-O’-LANTERN. (IF YOU CAN GLUE IT, YOU CAN DO IT!) OTHERS ARE CRAFTY SHOWSTOPPERS. BUT EACH ONE IS AN OPPORTUNITY TO MAKE YOUR HOME SHINE BRIGHT ON A COOL HALLOW’S EVE. PHOTOGRAPHS BY TED CAVANAUGH TEXT BY ELENI N. GAGE

106

BRANCH out

see

STARS

Our foreboding tree “shadow” casts a pall over this foyer bench, and would look just as bewitching stacked on your porch steps. First, pile some eerie pumpkins—for a truly ghoulish vibe, go for specimens with a naturally greenish tint, including the knobby Hubbard variety. Draw the outline of a leafless tree over several of them with a grease pencil, then fill it in using a brush and matte black paint. To throw extra shade, add a faux crow to the haunting scene.

If you want a stellar display, this one’s got astronomical potential. Hollow out a pumpkin from below. Punch holes in the shapes of constellations with a drill, and connect the dots with a gouge. (If you want to be more exacting, print our template at marthastewart.com/pumpkins-17 and tape on the formations you want.) We brightened the night by placing the individual bulbs of an LED strand in each hole. For a faster finish, use a single battery-powered candle to light the way. THE DETAILS: Stargazer copper twine lights, $48, shopterrain.com.

107

shoot for the

MOON

This lunar look has a sweet secret: To decorate these white Baby Boo gourds, all you need is rock candy, sugar crystals, and clear caulk—no carving knife (or spaceship) required. First, break up the rock candy into chunky pieces. Spread the caulk on top of the gourds, and cover them with the sugar and candy. Then sprinkle more “moon rocks” around them. It’s a few small steps for you, but one giant leap for your dinner table’s ambience.

108

GALACTIC

Make a big bang with a tumble of pumpkins studded like the starry bands of the Milky Way. Pick a few to be part of the interstellar arc, then hollow them out from below and punch holes in them using a drill and two different-size bits. Have fun with the placement of your planets and stars—random patterns have universal appeal. Arrange them with a few uncarved gourds, tuck battery-powered candles inside, and imagine a galaxy far, far away.

Created By Katie Covington Crane, Lauren Dumler & Tanya Graff

109

A R T D I R E C T I O N BY J A S PA L R I YA I T A N D DAW N S I N KOW S K I

ALL

RISE

NOTHING SAYS “HOME” LIKE THE SMELL OF BREAD BAKING IN THE OVEN, AND THERE’S A RECIPE FOR EVERYONE HERE. SHORT ON TIME? MAKE A QUICKBREAD. PREFER TO GO ON AUTOPILOT? TRY A NO-KNEAD VARIETY. HAPPY TO PUT A LITTLE POWER INTO THAT FLOUR? DIG RIGHT IN. P H OTO G R A P H S B Y M A R C U S N I L S S O N TEXT BY MICHELLE SHIH

RECIPES BY GREG LOF TS

quickbread

EASY BAKE The flavor options are endless with these nearly instant loaves—from sweet banana–chocolate chip, and pumpkin with zippy orange zest and pie spices, to totally savory carrot-and-Asiago and zucchini-and-Parmesan. (The cheeses go both in the batter and on top, where they melt and crisp up in the oven.) For recipes, see page 131.

B A N A N A– C H O C O L AT E C H I P C A R R O T-A S I AG O

Z U C C H I N I - PA R M E S A N PUMPKIN-ORANGE

111

T O M AT O F O C AC C I A

PLUM F O C AC C I A

no-knead

MAKE A SPREAD You don’t have to stretch, twirl, or toss focaccia dough into submission; it’s already wet and pliant. Pressing it into a sheet pan is a cinch and also creates air pockets, which make for a soft, pillowy bite. This version uses only a smidgen of yeast, and the slow fermentation results in a complex and artisanal flavor. Top it with tomatoes, garlic, and red-pepper flakes; or sweeten things up with sliced plum, thyme, and a sprinkle of crunchy pearl sugar.

PORTUGUESE CORNMEAL

no-knead

HAVE A BALL

Similar to the Portuguese cornmeal bread pão de milho (also known as broa), this baby is blessedly toil-free, too. Traditionally, you’d have to preheat a lidded pot to prevent sticking, then flip the proofed dough into the screaminghot vessel. Here, you oil and flour the pot so nothing sticks, let the dough rise in the pot, and sprinkle it with water to create the steam necessary for a crisp crust. Layer on cheddar and orange marmalade, dunk it into a hearty soup, or have it both ways: Any way you slice it, there’s plenty to go around.

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SEEDED M A R B L E RY E

need to knead

SEE SWIRLS Little-known fact: Pumpernickel is just rye bread with cocoa powder added to create its darker color and earthy flavor. Even less known? This impressive loaf is a snap to make: Just lay the dark dough on top of the light, roll the whole thing into a log, and sprinkle caraway seeds on top for crunch. Serve it with cream cheese, Nova lox, and dollops of trout roe. (Bagels? What are those?)

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need to knead

FLUFF IT UP

The Japanese are obsessed with continuous improvement (they even have a word for it: kaizen), but they’ve achieved white-bread perfection with shokupan, the soft, slightly sweet sandwich loaf. Where most recipes call for water only, shokupan also uses a combination of fresh and powdered milk; it also skips the eggs in the batter, which leads to its ethereal, creamy texture and color. Slice it thick, as the Japanese do for breakfast, and eat it with a knob of butter and honey or jam—or build an irresistible all-American BLT.

A RT D I R ECT I O N BY JAS PA L R I YAIT A N D DAW N S I N KOWS K I; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY AY ES H A PAT EL

S H O K U PA N

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“You drive up an enormously long driveway to get to the house, so I wanted to create a dramatic moment that says, ‘You’ve arrived,’” notes landscape designer Daniel Nolan of the plants he chose for the front of the family’s home. Huge, striking Furcraea macdougalii are underplanted with smaller ‘Blue Glow’ agave and a groundcover of ‘Angelina’ stonecrop. Softer olive trees ease the transition to the backyard.

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dream

scape photographs by

Caitlin Atkinson text by

Miranda Silva

It was a once-in-alifetime opportunity for a budding landscape designer: carte blanche to create his ideal of a breathtaking, lowmaintenance, waterwise garden in Northern California. With great care and thought, he turned his vision into a reality, and established his now-trademark style.

Daniel Nolan vividly remembers the moment he met The One. He was hunched over a collection of pots while working on the sales floor of San Francisco’s Flora Grubb Gardens, when Bridget McIver asked for some plant recommendations. She bought everything he suggested and, a few weeks later, sought him out for more ideas. Then she called with a proposal: Would he redesign her whole yard? “I call her the unicorn of clients,” says Nolan. “She was so trusting; she just said, ‘I want you to do your thing.’” Nolan’s signature low-water gardens are at once minimalist and unexpected— and have made him one of the most sought-after landscape designers in the Bay Area today. But this project, which he started just as he was transitioning to Grubb’s design team in 2012, was his first big one. “I thought of it as my laboratory, a place to experiment with all the plants I wanted to see in the world,” he says. And what a lab: a sprawling property, much of it in full sun, surrounding a striking home. The existing garden took its cues from the house, with a handful of architectural plants in precise rows. “The idea was to keep it modern, but turn it into a real plant lover’s garden,” he says. Nolan’s vision was shaped by the unusual cultivars he works with at Flora Grubb. When he spotted some commanding Furcraea macdougalii on a nursery-buying trip, for example, he knew they had the star power he’d been seeking for the front of the home. He made equally bold choices in the nearly 15,000-square-foot backyard. While McIver and her husband didn’t want to lose their entire lawn (they have two children), Nolan convinced them to break it up with gravel courtyards. Not only was this a practical move in drought-prone California, but it allowed him to create discrete destinations within the landscape, from a bocce court to a small sculpture garden, thus “encouraging the eye to travel,” he says. His mix of colors and textures completed the visual story: Warmly shaded varieties near the house give way to a cooler palette along the walls, while structural succulents and stately palms balance out wispy acacia and flowering kangaroo paw. The effect is clean but not stark—both mindful and playful. It’s also wonderfully hands-off. The plants, mostly perennials, require little pruning or water; from late fall through spring, they survive on rain alone. In fact, while other California gardens withered away during the drought, this one thrived: The leucadendrons have exploded, and the sago palms even started producing flower cones. “Some plants doubled in a year,” he says. “It’s been astounding.” The only downside, he admits, is that McIver hasn’t been into the shop since the garden was completed. “But that’s a good sign,” he says. “A quiet client is usually a very happy client.”

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Nolan (top) designed a living wall of Tillandsia, or air plants, in his clients’ dining room. He mapped out the design with painters’ tape, then installed 60 “Thigmotropes,” airplant holders designed by Flora Grubb Garden. Every two weeks, the Tillandsia need to be removed and soaked in water for 20 minutes, but otherwise, they basically take care of themselves.

a singular palette

The designer stuck to serene shades of green around the pool. “Using just one color is relaxing and engaging at the same time,” Nolan says. A pair of towering palms (Phoenix dactylifera) anchor the scene, while silvery willow wattle (Acacia iteaphylla) stands out against the bamboo behind it. Plantings along the perimeter include (from left) a row of lady palms (Rhapis humilis), Pittosporum tobira ‘Wheeler’s Dwarf’, sago palm (Cycas revoluta), chartreuse hellebores (Helleborus foetidus), variegated Japanese aralia (Fatsia japonica ‘Variegata’), and boxwood.

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breathing room

To create a quiet moment on a small patio at the side of the house, Nolan chose two tropical plants with major presence: a sago palm and a spineless yucca (Yucca elephantipes), both of which have small enough root balls to survive in stoneware containers. (The bocce court is on the other side of the wall.) A plug-in heated bench is an inviting place to kick back, while dense bamboo offers privacy from neighbors.

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THE DETAILS: Evia lounge, $5,900, galanterandjones.com.

Nolan filled a long raised bed that wraps around the house with red ‘Safari Sunset’ leucadendron and ‘Orange Cross’ kangaroo paws; their fiery colors and masses of texture add wildness to the otherwise orderly landscape. “Cactus would have read like Palm Springs,” he says. “I wanted to play to our Northern California surroundings by planting something looser.”

A handful of thoughtfully placed rope spheres by artist Topher Delaney turned a neutral patch into a peaceful sculpture garden. They’re displayed on a mix of decomposed granite and Lodi gravel, a lawn alternative that also acts as a weed barrier. The plantings along the wall shift from bright green to more subdued shades, including (from left) wispy willow wattle, Pittosporum tobira ‘Wheeler’s Dwarf’, mounds of variegated Japanese aralia, yellow-green sago palm, hellebores, grasslike New Zealand flax (Phormium ‘Yellow Wave’), and an olive tree.

instant art

bursts of energy

F I T TO B E

tiled

It covers backsplashes and bathrooms the world over, but tile has loads of unlocked design potential. When you play with color and pattern, hardworking ceramic and porcelain surfaces become modern mosaics, and squares of leather, glass, and other unexpected mediums add major polish. We thought outside the box to bring you renovation ideas and right-now upgrades that pave the way to a home with serious style.

Sources on page 124.

Photographs by Pernille Loof Text by Jesse Dorris

THE DETAILS Ann Sacks Selvaggio Mosaics, in Safari Bianco Grigio, $59 per sq. ft., annsacks.com. Benjamin Moore paint, in Gray Mist (on wall) and Stardust (on mantle), benjaminmoore .com. Ash NYC Large Basic Suede mirror, in Grey, $3,000, 1stdibs.com. Wm H Jackson Company 168C3 fire set with stand, $2,150, wmhjackson company.com. Gabriel Scott Marx stool, $1,225, gabriel-scott.com. ABC Carpet & Home vintage Afghan rug, $2,400, abchome.com.

marble MARVELS

A slab of this ancient stone always looks refined, but smaller blocks reveal its livelier side. We chose slim rectangular tiles for our fireplace surround; the format breaks up the rich taupe veining into a less-expected pattern. (And since they come as 12-inch-square mesh sheets, installing them is straightforward: Simply measure your space, cut the sheets to fit, and adhere them—there’s no need to align, aka book-match, individual tiles.) The white Carrara hearth, dark firebox, and warm gray mantel bring out the surround’s earthy flecks.

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porcelain POWERFUL

Fired-clay tiles are built to last and brilliant for heavily trafficked floors in bathrooms and entryways. This faux-bois style, which comes in shades and grains mimicking every tree in the forest, is a high-performance alternative to hardwood. The swipe of a sponge erases muddy boot prints; the smooth, sealed surface repels everything else. Consider installing a chic herringbone pattern, traditional parquet, or horizontal rows, which help small or narrow rooms feel more spacious.

Color-Block Your Counter Soft stripes reminiscent of Neapolitan ice cream sweeten an all-white kitchen. Plus, they protect the front of this counter from kicking feet. We picked smallerscale halfpenny porcelain tiles over standard-size ones to add more texture. (Their 12-inch square format makes getting even rows a nobrainer.) To emphasize the tonal colors, we used grouts in matching shades. THE DETAILS Waterworks Penny Tile penny mosaic, ½", in (from top) Sand Glossy, Armor Glossy, and Latte Glossy, price upon request, waterworks.com. Custom Building Products Fusion Pro grout, in (from top) Quartz, Cape Gray, and New Taupe, $55 per gallon, homedepot.com. Fossil quartz (on countertop), from $75 per sq. ft., megamarble.com.

THE DETAILS (ABOVE) The Tile Shop Dyrewood Cinnamon Wood Look floor tile, 8" by 36", $5 per sq. ft., tileshop.com. Ole Wanscher Colonial stool, in Leather, $2,000, carlhansen.com. (FROM PAGE 122) 1. Fritztile Glass Brights Collection tile, in Seafoam, price upon request, fritztile.com. 2. Ann Sacks Mixare Hexagon field tile, in Sand, $9 per sq. ft., annsacks .com. 3. The Tile Shop Cantana Verde tile, 6" by 12", $8 per sq. ft., tileshop.com. 4. Marazzi USA Urban District hex tile, 16", in Boulevard, $9 per sq. ft., marazziusa.com. 5. Ann Sacks Metro Nuovo field tile, 1" by 1", in Snow in Gloss, $63 per sq. ft., annsacks.com. 6. Michael Aram Collection for Artistic Tile Gotham White gloss ceramic field tile, 6" by 12", $61 per sq. ft., artistictile.com. 7. Heath Ceramics classic field tile, 2" by 6", in 50⁄50 Fog, $20 per sq. ft., heathceramics.com. 8. Artistic Tile Copper La Leaf tile, $110 per sq. ft., artistictile.com. 9. Waterworks Grive Brickworks field tile, in Dirty Silver, price upon request, waterworks.com. 10. Clé Tile Zellige Weathered White hex tile, 3.5", $23.50 per sq. ft., cletile.com. 11. Clé Tile Zellige Natural tile, 2" by 2", $23 per sq. ft., cletile.com.

7 2

5 3 11

9 10

a cooler combo Waterworks Penny Tile penny mosaic, ½", in (from top) Gulf, Seafoam, and Nautilus, price upon request, waterworks.com.

THE DETAILS Fritztile terrazzo, in Atrium C520265 (on floor), $8 per sq. ft., fritztile.com. Industry West Mineral pendant, in Amber, $200 each, industrywest.com. Tom Dixon Offcut stool, in 650mm Natural, $390, tomdixon.net. Lostine maple hanging cutting board, $160, food52.com.

This Venetian material has a party going on under its surface: confetti-like chips of marble, glass, granite, or quartz embedded in cement. Sealed terrazzo is practically impossible to damage, since it won’t stain, chip, or scuff; also, machine polishing can give even a decades-old surface brand-new luster. Factor in all the potential base and chip combinations, and you’ve got hundreds of happy ways to customize a floor.

terrazzo TIMELESS

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subway STYLE

Like the public-transit system it’s named after, this utilitarian ceramic surface has mass appeal. We love how the neat rows of white rectangles lend a Victorian sensibility to this bathroom (opposite); when they’re paired with a classic marble countertop and brass finishes, the effect is clean but elegant. These rectangles can go in lots of different directions, however. Here are six creative ways to work them.

1. USE A NEW HUE Offset rows in pale jade look as serene as a spa. Jeffrey Court ceramic field tile #74202, 3" by 6", in Spanish Moss Gloss Crackle, jeffreycourt.com. Custom Building Products Fusion Pro grout, in Haystack, homedepot.com.

2. SEE SQUARES Pale-pink grout invigorates a standard parquet. Jeffrey Court ceramic field tile, in Royal Cream, homedepot.com. The Tile Shop Wild Rose sanded grout, tileshop.com.

3. FORM ROWS Far from corporate, an Excel-spreadsheet style in rich ochre would make a striking fireplace surround.

Subway Ceramics tile, 3" by 6", in Ginger, subwaytile.com. Custom Building Products Fusion Pro grout, in Antique White, homedepot.com.

4. GO VERTICAL Gray contrasting grout helps this grid pop. Nemo Tile Metro walltile collection field tile, 3" by 6", in Smoke, nemotile.com. Custom Building Products Fusion Pro grout, in Nutmeg, homedepot.com.

5. ZIG AND ZAG Robin’s-egg tiles and burgundy grout are a dramatic pairing for classic herringbone. Daltile Rittenhouse Square tile, 3" by 6", in Spa, daltile.com. Custom Building Products Fusion Pro grout, in Sable Brown, homedepot.com.

6. TAKE A TURN A quarter-rotation reads as more modern. Martha has vintage tiles like these ombré ones in her bathrooms in Maine. Subway Ceramics, 3" by 6", in Blush, subwaytile .com. Custom Building Products Fusion Pro grout, in Bright White, homedepot.com.

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E R I C P I AS EC K I /OT TO

leather LUXE

These tactile squares—available in smooth, suede, faux croc, and more— are surprisingly versatile. The rich, buttery one-eighth-inch-thick sealed cowhide tiles we mounted in this master bedroom could also cover a tray, a desktop, or (now we’re talking) a walk-in closet’s floor. Apply them to a substrate (like plywood) first, then to the surface you want to cover.

Float Your Headboard We adhered these tiles to a four-by-eightfoot birch plywood sheet using contact cement (try Wilsonart H20 contact adhesive; $56, cabinetmaker warehouse.com), then hung the plywood with two French cleat brackets (Ook 200pound French cleats, $19 each, homedepot .com). Line it up 18 inches from the floor or with the bottom of your mattress, then frame it with whitewashed quarterround molding. THE DETAILS Edelman Leather floor and wall tile, in Very Natural, price upon request, edelmanleather .com. Blu Dot Clad nightstand, in Hickory/ White, $799, bludot.com. Urban Electric Co. Audley sconce, in Truck Black, $1,402, urbanelectricco .com. Garnet Hill Eileen Fisher Farmhouse bedskirt, in Soft White, $138; and Eileen Fisher Washed Linen Collection sheets, in Pure White, from $78, garnethill.com. Serena & Lily Woven Stripe quilt, from $288, serenaandlily.com.

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glass ACT

Subtle variations in color and shine make this medium ideal for creating mod monochromatic installations. And though a glass surface may sound delicate, it’s quite sturdy: Small-scale tiles are less likely to break than a solid sheet.

A RT D I R ECT I O N BY K AT I E F I E L D A N D DAW N S I N KOWS K I ; ST Y L I N G BY L I L I A B I R R EG E N AT B RY D G E S M AC K I N N E Y

Top Your Table We traded the original inset glass top of an inexpensive side table for a creamy customtiled one: Have a piece of wood cut to fit, then spread on thin-set mortar to adhere glass tiles to it. (Trim the tiles to fit at the edges with a glass cutter, if needed.) Then use a rubber float to fill in the cracks between tiles with stain-resistant grout. Wipe away the excess with a sponge or rag, and let it dry completely. THE DETAILS Artistic Tile Miles Modular glass tile, in Be Bop White, $32 per sq. ft., artistictile.com. Granada Tile Toscano #908A, $6 each, granada tile.com. IKEA Nyboda table (top removed), in White/Gray, $50, ikea .com. Serena & Lily Casablanca pom throw, $498, serenaandlily.com.

cement

STUNNING

The vibrant hues of cement tiles make them highly covetable. Don’t just take our word for it—see the hundreds of thousands of Instagrammers who follow @ihavethisthingwithfloors. Each is hand-poured into molds, not painted, so a turquoise like this won’t chip or fade, and fewer grout joints mean there’s nothing to interrupt the bold patterns. (Speaking of joints, preseal these tiles before you grout, to avoid stains.) Indoors, they help your home stay both warm and cool. Outdoors, their smooth finish feels like silk on bare feet.

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The Workbook | RECIPES FROM THIS ISSUE |

Recipe Index

SWEET TO THE CORE PAGE 96

STARTERS, SALADS & SNACKS Applesauce, Bird Haven Farm 130

Bread, Banana– Chocolate Chip 131

Meatballs, Beef-andMushroom 84

Bread, Carrot-Asiago 135

Meatballs, Shrimp 84 Potpie, Pheasant, With Spelt Crust 130

Bread, Pumpkin- Red Sauce, Orange 135 Classic 84 Bread, Seeded Soup, Chipotle Marble Rye 136 Chicken and

Bread, Shokupan 138

White-Bean recipe card

Bread, Tomato Foccacia 136

Soup, Curried Shrimp and Noodle recipe card

Crudités, Creepy, With Miso-Yogurt Dip 36 Delicata Squash, Roasted, With Garden Herbs 131

Soup, Potato, Broccoli, and Cheddar recipe card Soup, Shortcut Italian Wedding recipe card BEVERAGES

Kabocha Butter, Spiced 92

Bloodhound 34

Salad, JuliennedCarrot and Kale 131

Dark and Swampy 34

Salsa, Devilishly Spicy Black-Bean 36

Mayday 34 DESSERTS Crumb Bars, Snickerdoodle 86 Crumble, Quinoa ApplePear 131

SWEET TO THE CORE

AT THIS COUPLE’S annual apple-harvest party ON A NEW JERSEY FARM, THE SURROUNDINGS ARE DREAMY AND THE FOOD IS DIVINE. BUT THERE ARE MORE PRESSING MATTERS TO ATTEND TO, LIKE TURNING THE CRANK AND MAKING A WHOLE SEASON’S WORTH OF lip-smacking cider.

Bird Haven Farm Applesauce 3 pounds apples, such as Cameo, McIntosh, Jonagold, or Gala (8 to 10), peeled, cored, and quartered

O C TO B E R 2 0 1 7

2 sticks cold unsalted butter, cut into small pieces 6 to 8 tablespoons ice-cold water

4. In a large skillet, melt butter

FILLING

2 whole pheasants (each about 2 pounds) 1 dried bay leaf 4 cups low-sodium chicken broth

4 tablespoons unsalted butter 1 large onion, finely diced (2 cups) 2 carrots, finely diced (1 cup)

2 tablespoons fresh lemon juice, plus grated lemon zest to taste

2 stalks celery, finely diced (1 cup)

¼ teaspoon ground cinnamon, plus more for serving (optional)

¼ teaspoon freshly grated nutmeg Pinch of ground cloves Pinch of kosher salt 1. Combine apples, cider, lemon

juice, spices, and salt in a large pot. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until apples are very tender, 25 to 30 minutes. Uncover; simmer until almost all liquid has evaporated, 10 minutes. 2. Season apple mixture with lemon zest. Mash with a potato masher until chunky (or purée in a blender or food processor for a smoother texture). Let cool completely. Serve, sprinkled with more cinnamon, or store in an airtight container in refrigerator up to 1 week, or in freezer up to 3 months. ACTIVE TIME: 15 MAKES: ABOUT

MIN. | TOTAL TIME: 45 MIN. 3 CUPS

Pheasant Potpie With Spelt Crust

ants to a plate; let cool. When cool enough to handle, pull meat from bones and cut into ½-inch pieces. (You should have about 4 cups meat.) Discard skin and bones. 3. Skim fat from broth; return to a boil over medium-high heat. Reduce to 4 cups.

1 cup fresh apple cider or water

Pheasant is available at dartagnan .com, or you can substitute a 3½-to-4pound chicken. The filling can be prepared up to two days in advance and refrigerated in an airtight container.

130

1 cup spelt flour

1 teaspoon sugar Brown-Rice Bowl With Squash and Shiitakes 90

Brains, Bloody, With Midnight Crackers 36

Bread, ZucchiniParmesan 131

1½ cups unbleached all-purpose flour

1 teaspoon kosher salt

MAINS

Kabocha, Roasted, With Tahini and Herb Salad 92

Bread, Portuguese Cornmeal 136

CRUST

⅓ cup unbleached all-purpose flour, plus more for dusting 1 tablespoon fresh thyme leaves

1 cup frozen peas, thawed 1½ cups frozen pearl onions, thawed

⅓ cup chopped fresh parsley Kosher salt and freshly ground pepper 1 large egg, lightly beaten

1. Crust: Combine flours, salt, and sugar in the bowl of a food processor. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Evenly drizzle with 6 tablespoons cold water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more cold water). Turn dough out onto a piece of plastic wrap. Press into a flattened rectangle, wrap in plastic, and refrigerate at least 1 hour or up to overnight. (Dough can be frozen up to 1 month; thaw in refrigerator the day before using.) 2. Filling: In a large pot, combine pheasants, bay leaf, broth, and enough water to cover (6 to 8 cups). Bring to a boil over high heat, then reduce to a simmer and cook until pheasants are cooked through, about 20 minutes. Transfer pheas-

over medium heat. Add onion, carrots, and celery and cook until softened, about 10 minutes. Add flour and thyme and stir until vegetables are well coated, about 2 minutes. Slowly add reduced broth, whisking constantly. Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and stir in pheasant meat, peas, pearl onions, and parsley. Season with salt and pepper. Pour filling into a 9-by13-inch baking dish. 5. Preheat oven to 375˚. On a lightly floured work surface, roll dough into a 13-by-16-inch rectangle. Cut two 1-inch-wide strips from long side, and one 1-inch-wide strip from short side. From these strips, cut long, oval feathers. Using a butter knife, score a line along center of each feather (don’t slice all the way through). Using a paring knife, cut several short, parallel slices along outer edges of feathers to create fringe. Transfer feathers to freezer. To create herringbone pattern on remaining dough, gently press the tines of a fork into pastry (not going all the way through). Starting from top left corner, make diagonal hatch marks along edge of pastry. Switch direction of fork tines and repeat, creating alternating rows, until entire pastry is covered. Cut a vent in center of dough with a 1-inch round cutter; refrigerate until firm, about 20 minutes. Center dough over filling. Tuck extra dough under while gently pinching to crimp edge. Brush egg wash over dough. Arrange feathers on crust and brush with egg wash. Place dish on a rimmed baking sheet; bake until crust is golden brown and filling is bubbling,

50 to 55 minutes. Let cool 20 minutes before serving. ACTIVE TIME: 35 MIN. | TOTAL TIME: 3 HR. 10 MIN. | MAKES: ONE 9-BY-13 INCH POTPIE

Julienned-Carrot and Kale Salad For easy slicing, use a mandoline with the medium julienne blade attached. 1 pound carrots, peeled and thinly julienned 2 cups thinly sliced lacinato kale (2 ounces) 2 tablespoons fresh lemon juice 1 teaspoon honey 1½ teaspoons Dijon mustard

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons hempseeds

Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add olive oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve. ACTIVE/TOTAL TIME: 15

MIN. | SERVES: 4

Roasted Delicata Squash With Garden Herbs 4 delicata squashes (about 3 pounds total), cut crosswise into ½ -inch rounds, seeds removed

½ cup combined large sage leaves and snipped rosemary sprigs

¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1. Preheat oven to 425˚. Arrange

squashes in a single layer on two rimmed baking sheets. Sprinkle with herbs; brush both sides of squashes and herbs evenly with oil. Season with salt and pepper. 2. Roast until squashes are golden

brown on bottom, about 15 minutes. Flip squashes and herbs; roast until tender, about 5 minutes more. ACTIVE TIME: 10 SERVES: 4

MIN. | TOTAL TIME: 30 MIN.

TIP IF THE TOP OF A CRUMBLE OR PIECRUST IS BROWNING TOO QUICKLY, GENTLY TENT IT WITH A SHEET OF ALUMINUM FOIL UNTIL IT’S DONE BAKING. Brought to you by Reynolds

3. Spread apple-pear mixture in prepared dish; sprinkle with topping. Bake until fruit is tender, filling is bubbling, and topping is golden brown, about 1 hour. Let cool slightly before serving; crumble is best enjoyed the day it’s made. ACTIVE TIME: 25

MIN. | TOTAL TIME: 1 HR.

25 MIN. | SERVES: 8

Quinoa Apple-Pear Crumble

ALL RISE

Serve with cinnamon ice cream, or vanilla ice cream sprinkled with cinnamon.

PAGE 110

Unsalted butter, room temperature, for dish 2 pounds mixed apples (such as Jonagold, Empire, Macoun, and Cortland), peeled, cored, and cut into ½ -inch pieces 2 pounds pears (such as Bosc or Anjou), peeled, cored, and cut into ½ -inch pieces

¼ cup packed light-brown sugar 2 tablespoons unbleached all-purpose flour 2 tablespoons fresh lemon juice

¼ teaspoon ground cinnamon TOPPING

1 cup old-fashioned rolled oats

⅓ cup quinoa flour ⅓ cup unbleached all-purpose flour

½ cup packed light-brown sugar ½ teaspoon kosher salt ¼ teaspoon freshly grated nutmeg 1 stick cold unsalted butter, cut into small pieces 1. Filling: Preheat oven to 375˚. Butter a 2-quart baking dish. Toss apples and pears in a large bowl with brown sugar, flour, lemon juice, and cinnamon until evenly coated. 2. Topping: Mix oats, flours, sugar,

salt, and nutmeg until combined. Work in butter with your fingertips until incorporated and mixture forms small clumps.

3. Bake until a tester inserted in center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.

EASY BAKE

FILLING

baking soda, cardamom, and cinnamon, 30 seconds. In another bowl, whisk together butter, bananas, eggs, buttermilk, and vanilla until smooth. Make a well in flour mixture and pour banana mixture into it. Stir together until mostly combined but some dry flour remains. Add chocolate chips and continue stirring just until evenly distributed throughout and no dry flour remains (do not overmix). Transfer to prepared pan.

ALL

RISE

Banana–Chocolate Chip Bread For bold, sweet flavor, use over-ripe bananas; they should be totally brown, slightly soft, and fragrant. You can also freeze them (in their skins) for up to six months. Let thaw completely, then pop them open from the stem end and squeeze the flesh and any juices directly into a bowl. 1 stick unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup sugar 1 teaspoon kosher salt 2 teaspoons baking powder

½ teaspoon baking soda ¼ teaspoon ground cardamom ½ teaspoon ground cinnamon 3 over-ripe bananas, preferably frozen and thawed, mashed (1½ cups) 3 large eggs, room temperature

⅓ cup buttermilk 1 teaspoon pure vanilla extract 1 cup semisweet chocolate chips

1. Preheat oven to 375˚. Brush a

standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. 2. In a large bowl, whisk together flour, sugar, salt, baking powder,

ACTIVE TIME: 15 MAKES: ONE

MIN. | TOTAL TIME: 2 HR.

9-BY-5-INCH LOAF

Zucchini-Parmesan Bread 1 stick unsalted butter, melted, plus more for pan 2¼ cups unbleached all-purpose flour, plus more for pan 3 cups shredded zucchini (from 2 medium) 2 tablespoons sugar 1 teaspoon kosher salt

½ teaspoon freshly ground pepper 1¾ teaspoons baking powder

½ teaspoon baking soda 1 tablespoon poppy seeds 3½ ounces Parmesan, shredded (1½ cups) 3 large eggs, room temperature

⅓ cup sour cream 1. Preheat oven to 375˚. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. 2. Place zucchini in the center of a clean kitchen towel or a few layers of cheesecloth. Gather into a tight bundle and squeeze out as much excess liquid as possible; set aside. In a large bowl, whisk together flour, sugar, salt, pepper, baking powder, baking soda, and poppy seeds, 30 seconds. Add 1

M A R T H A ST E WA R T L I V I N G

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RISE TO THE OCCASION

No matter the meal, impress everyone at the table with delicious, easy-to-make, homemade Fleischmann’s® Dinner Rolls. Yield: 12 rolls z Prep Time: 40 minutes Rise Time: 30 minutes z Bake Time: 20 minutes

Ingredients 2 to 2 1/4 J\WZ HSS W\YWVZL Å V\Y 2 tablespoons sugar 1 packet Fleischmann’s® RapidRise Yeast 1 /2 teaspoon salt 1 /2 cup milk (whole, 2%, 1%, or skim) 1 /4 cup water 2 tablespoons butter or margarine

Directions

1 COMBINE 3/4 J\W Å V\Y Z\NHY KY` `LHZ[ HUK ZHS[ PU H SHYNL

mixer bowl and stir until blended. Combine milk, water, and butter in a small, microwave-safe bowl. Microwave on HIGH PU ZLJVUK PUJYLTLU[Z \U[PS ]LY` ^HYT I\[ UV[ OV[ [V [OL [V\JO [V - )\[[LY ^VU»[ TLS[ JVTWSL[LS` (KK [V Å V\Y TP_[\YL

2 BEAT 2 minutes at medium speed with electric mixer, ZJYHWPUN IV^S VJJHZPVUHSS` (KK 1/4 J\W Å V\Y" ILH[ TPU\[LZ H[ OPNO ZWLLK :[PY PU Q\Z[ LUV\NO VM [OL YLTHPUPUN Å V\Y (1 to 11/4 cups) so that the dough forms into a ball.

3 KNEAD VU SPNO[S` Å V\YLK Z\YMHJL \U[PS KV\NO PZ ZTVV[O HUK LSHZ[PJ HUK ZWYPUNZ IHJR ^OLU SPNO[S` WYLZZLK ^P[O Ä UNLYZ HIV\[ [V TPU\[LZ *V]LY ^P[O H [V^LS" SL[ YLZ[ MVY minutes.

4 CUT KV\NO PU[V LX\HS WPLJLZ" ZOHWL PU[V IHSSZ \ZPUN `V\Y OHUKZ 7SHJL PU NYLHZLK PUJO YV\UK VY ZX\HYL WHU *V]LY ^P[O [V^LS" SL[ YPZL PU ^HYT WSHJL \U[PS KV\ISLK PU size, about 30 minutes.

5 BAKE in preheated 375ºF oven for 20 minutes or until NVSKLU IYV^U 9LTV]L MYVT WHU I` Y\UUPUN H RUPML HYV\UK the edges and invert onto wire rack.

6 SERVE warm. Brush with additional melted butter, if desired.

Beginner’s Dinner Rolls FOR MORE DELICIOUS RECIPES, VISIT WWW.BREADWORLD.COM

SERVING SUGGESTION Enhance your homemade dinner rolls with a Garlic and Basil Infused Olive Oil that's perfect for dipping. Just combine these ingredients in a small bowl and serve: 1

/2 cup Mazola®, Extra Virgin Olive Oil 2 tablespoons minced fresh basil 2 cloves fresh garlic, minced 1 /2 teaspoon salt

a homemade taste

30 Minute Pizza Crust Find delicious recipes at www.BreadWorld.com

Fleischmann’s® makes it easy.

NEW!

TINY BITES.

CLUB BITES

The Workbook cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and zucchini until smooth. Make a well in flour mixture and pour zucchini mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. Top evenly with remaining ½ cup cheese.

10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days. ACTIVE TIME: 20 MAKES: ONE

TRY

MIN. | TOTAL TIME: 2 HR.

9-BY-5-INCH LOAF

TIP

3. Bake until a tester inserted into cen-

ter comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days. ACTIVE TIME: 15 MAKES: ONE

MIN. | TOTAL TIME: 2 HR.

Pumpkin-Orange Bread 1 stick unsalted butter, melted, plus more for pan

2¼ cups unbleached all-purpose flour, plus more for pan

2 cups unbleached all-purpose flour, plus more for pan

1 teaspoon kosher salt

½ 1¾ ½ 3½

teaspoon cayenne pepper teaspoons baking powder teaspoon baking soda ounces Asiago, shredded (1½ cups)

3 large eggs, room temperature

⅓ cup sour cream 3 cups shredded carrots (from 1 bunch)

½ cup sliced almonds 1. Preheat oven to 375˚. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess. 2. In a large bowl, whisk together flour, sugar, salt, cayenne, baking powder, and baking soda, 30 seconds. Add 1 cup cheese; toss to evenly coat in flour mixture. In another bowl, whisk together butter, eggs, sour cream, and carrots until smooth. Make a well in flour mixture and pour carrot mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan. In a bowl, toss together almonds and remaining ½ cup cheese; sprinkle evenly over batter. 3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour,

STACKS

1 stick unsalted butter, melted, plus more for pan

2 tablespoons sugar

SNACK

Brought to you by Fleischmann’s®

9-BY-5-INCH LOAF

Carrot-Asiago Bread

PORTABLE

FOR PRECISE RATIOS WHEN BAKING, SPOON FLOUR INTO A MEASURING CUP (RATHER THAN USING YOUR CUP AS A SCOOP), THEN LEVEL IT WITH A BUTTER KNIFE.

1 cup sugar 1 teaspoon kosher salt 2 teaspoons baking powder

½ ¼ ¼ 1¼

teaspoon baking soda teaspoon ground allspice teaspoon freshly grated nutmeg cups pure pumpkin purée (from a 15-ounce can)

3 large eggs, room temperature 2 teaspoons grated orange zest, plus ¼ cup fresh juice (from 1 large orange) 1 teaspoon pure vanilla extract

⅓ cup pepitas 1. Preheat oven to 375˚. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.

2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth. Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not overmix). Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere. 3. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be

M A R T H A ST E WA R T L I V I N G

135

The Workbook stored at room temperature, wrapped in parchment-lined foil, up to 3 days. ACTIVE TIME: 15 MAKES: ONE

MIN. | TOTAL TIME: 2 HR.

9-BY-5-INCH LOAF

Tomato Focaccia For our sweet plum variation, swap out the tomatoes for 2 pounds plums, pitted and cut into ½-inch-thick wedges (about 3½ cups). Toss them with 2 tablespoons sugar, 2 teaspoons fresh thyme leaves, and ¼ teaspoon kosher salt. Omit the garlic and red-pepper flakes. After scattering the plums on the dough, sprinkle the top evenly with ⅓ cup pearl sugar (available at bakingsupply stores or kingarthurflour.com). 6 cups unbleached allpurpose flour

¼ teaspoon active dry yeast (not rapid-rise; from one ¼-ounce envelope) 2 tablespoons sugar 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon plus 2 teaspoons fresh thyme leaves 2¾ cups cold water

⅔ cup plus 1 tablespoon extra-virgin olive oil 2 pints cherry or grape tomatoes, halved 1 tablespoon minced garlic (from 2 to 3 cloves)

½ teaspoon red-pepper flakes 1. In a large bowl, whisk together

flour, yeast, sugar, 1 tablespoon salt, and 1 tablespoon thyme. Add cold water and ⅓ cup oil. Stir with a wooden spoon or your hands until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours. 2. Pour ⅓ cup oil onto a 12-by-

18-inch rimmed baking sheet. Lightly coat your hands with oil on sheet, and scrape dough onto center of sheet. Turn dough to evenly coat with oil, then press to spread in an even thickness to edges of pan. Use your fingers to make dimple-like indentations all over dough. Cover and let rise at room temperature until doubled in volume (dough should reach top of sheet rim), about 1½ hours.

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3. Preheat oven to 500˚ with rack in lower third. In a bowl, toss tomatoes with garlic, red-pepper flakes, and remaining 1 tablespoon oil, 2 teaspoons thyme, and 1 teaspoon salt. Sprinkle evenly over dough; drizzle with any accumulated juices from bowl. 4. Bake until puffed slightly and

golden brown on top, 16 to 18 minutes (if top is browning too quickly, tent with foil). Let focaccia cool in pan on a wire rack until warm but no longer hot, about 20 minutes. Serve warm or room-temperature, or let cool completely and store in an airtight container at room temperature up to 2 days. ACTIVE TIME: 15

MIN. | TOTAL TIME: 14 HR.

15 MIN. | MAKES: ONE 12-BY-18-INCH FOCACCIA

Portuguese Cornmeal Bread A low amount of yeast allows dough to rise and develop gluten slowly, resulting in a bread with superior texture and flavor. Temperature (a faster rise when it’s warmer) and altitude (a faster rise at a higher elevation) can affect how long it takes to proof. It’s done when it’s bubbly and has quadrupled in volume. 1½ cups fine yellow cornmeal, preferably stone-ground, plus more for sprinkling 1½ cups boiling water 5 cups unbleached bread flour, plus more for sprinkling 2 tablespoons kosher salt 2 tablespoons sugar

¼ teaspoon active dry yeast (not rapid-rise; from one ¼ -ounce envelope) 1⅓ cups ice-cold water Extra-virgin olive oil, for brushing, proofing, and shaping 1. In a medium bowl, stir together

cornmeal and boiling water. Place bowl in an ice-water bath and let stand, stirring mixture a few times, until cold to the touch, about 10 minutes. In a large bowl, whisk together flour, salt, sugar, and yeast. Make a well in dry mixture and add cornmeal mixture and cold water. Stir until a wet dough forms and no dry flour remains. Cover bowl with plastic wrap and let rise at room temperature until dough quadruples in volume and top appears bubbly, at least 12 hours and up to 18 hours.

2. Brush the bottom and sides of a 4-to-5-quart Dutch oven (about 9½ inches in diameter), preferably enameled cast iron, with oil. Sprinkle generously with cornmeal and flour to ensure an even coating. With lightly oiled hands, punch down dough, pour out onto a clean work surface, and shape into a ball. Transfer to Dutch oven; lightly sprinkle top with more cornmeal and flour. Cover Dutch oven with plastic wrap and let rise at room temperature until doubled in volume, 1½ to 2 hours. 3. Preheat oven to 500˚ with rack in lower third. Using the tip of a sharp knife, slash top of dough in a few places to a depth of 1 inch. Lightly sprinkle top of dough with water. Cover Dutch oven with lid, transfer to oven, and reduce temperature to 450˚. Bake until bread is puffed and brown, 45 minutes. Uncover and continue baking until a thermometer inserted into center of loaf registers 190˚ to 200˚, about 15 minutes more. Let cool in Dutch oven on a wire rack 15 minutes, then turn bread out onto rack and let cool completely, about 2 hours, before slicing and serving. (Or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months.) ACTIVE TIME: 15 MIN. | TOTAL TIME: 17 HR. 30 MIN. | MAKES: ONE 9 ½ -INCH ROUND LOAF

Seeded Marble Rye LIGHT RYE

⅔ cup warm water (110˚) 1 teaspoon active dry yeast (not rapid-rise; from one ¼ -ounce envelope) 1 tablespoon unsulfured molasses 1 teaspoon kosher salt 1 cup unbleached bread flour 1 cup light rye flour 1 teaspoon caraway seeds, plus more for topping 1 tablespoon safflower oil, plus more for bowl DARK RYE

⅔ cup warm water (110˚) 1 teaspoon active dry yeast (not rapid-rise; from one ¼ -ounce envelope) 1 tablespoon unsulfured molasses

1 teaspoon kosher salt 1 cup unbleached bread flour 1 cup light rye flour 2 tablespoons dark cocoa powder, such as Valrhona 1 teaspoon caraway seeds 1 tablespoon safflower oil, plus more for bowl 1 large egg white 1. Light Rye: Combine water and yeast in a large bowl. Let stand until foamy, about 5 minutes. Whisk in molasses and salt until dissolved. Add both flours, caraway seeds, and oil, stirring until a ragged dough forms. (Dough should be soft and tacky but not sticky—add more bread flour, 1 tablespoon at a time, if dough is too wet; or water, 1 tablespoon at a time, if too dry.) Transfer to a clean work surface. Knead until smooth and elastic and dough springs back when lightly pressed, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour. 2. Dark Rye: Repeat process for light rye, adding cocoa powder to yeast mixture along with flours. 3. Preheat oven to 450˚. Punch down doughs and transfer to a clean work surface. Roll out each to an approximately 10-by-15-inch rectangle. Place darker dough on top of lighter dough. Starting at one short end, roll up doughs into a log. Pinch ends and seam together to seal. Gently roll back and forth with palms, applying more pressure toward edges, to shape into an approximately 13-inch-long torpedo (an Italian-baguette shape). Transfer to a parchment-lined baking sheet, seam-side down. Loosely cover and let rise until doubled in volume, 45 minutes to 1 hour. Using the tip of a sharp knife, make three ½-inch-deep diagonal slashes evenly across top of dough. Whisk egg white with 1 teaspoon water in a small bowl. Brush dough with egg wash; sprinkle generously with caraway seeds. 4. Transfer dough on sheet to oven.

Reduce temperature to 350˚ and bake until puffed and golden

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The Workbook brown, and a thermometer inserted in center registers 200˚, 40 to 45 minutes. Let cool completely on sheet on a wire rack before slicing and serving. ACTIVE TIME: 35

NEW Apple Orchard Clusters Dog Treats

MAKES: ONE

MIN. | TOTAL TIME: 4 HR. 45 MIN.

13-INCH OBLONG LOAF

Shokupan Once sliced and frozen, this bread can be toasted directly from the freezer. STARTER

½ cup whole milk ½ cup unbleached bread flour DOUGH

6 cups unbleached bread flour, plus more for dusting

⅓ cup nonfat milk powder ⅓ cup sugar

Made from just a few simple ingredients that start with orchard-grown apples, NEW Earth’s Essentials Apple Orchard Clusters are 100% natural treats. Plus, they’re packed with healthy yogurt and ﬂaxseeds, and superfoods like cranberries, blueberries or pomegranate.

2 teaspoons kosher salt 2¼ teaspoons active dry yeast (not rapid-rise; one whole ¼-ounce envelope) 1⅓ cups whole milk, heated until warm to the touch (110˚) 1 stick plus 2 tablespoons unsalted butter, melted, plus more for brushing 1 large egg white 1. Starter: Whisk together milk, ½ cup

water, and flour in a small saucepan until smooth. Cook over medium-low heat, whisking frequently, until thickened slightly but still pourable (it should have the consistency of loose pudding), 3 to 4 minutes. Transfer to a small bowl; let cool until warm to the touch but no longer hot, about 10 minutes.

Treat your dog to all three ﬂavors today!

2. Dough: In a large bowl, whisk together flour, milk powder, sugar, salt, and yeast. Make a well in center of mixture. Add milk, melted butter, and starter to well; stir until a dough forms. Transfer to a lightly floured work surface and knead until dough is smooth and elastic and springs back when lightly pressed, 8 to 10 minutes. Transfer to a bowl brushed with butter; brush top of dough with more butter. Cover bowl with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour. 3. Preheat oven to 375˚. Brush two standard 9-by-5-inch loaf pans with butter. Punch down dough. Transfer to a clean work surface and divide in half. Roll each half into an approximately 9-inch log; transfer to prepared pans. Loosely cover with plastic wrap and let rise until more than doubled in

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volume (doughs should rise about 1½ inches above tops of pans), 45 minutes to 1 hour. 4. Whisk egg white with 1 teaspoon

water and gently brush onto tops of dough. Bake until puffed, golden brown, and a thermometer inserted in centers registers 200˚, 35 to 40 minutes. Let cool in pans on a wire rack 15 minutes. Flip loaves out onto rack; let cool completely before slicing and serving, or store, unsliced and wrapped in parchment-lined foil at room temperature up to 3 days, or sliced and frozen up to 3 months. ACTIVE TIME: 30 MAKES: TWO

MIN. | TOTAL TIME: 4 HR. 9-BY-5-INCH LOAVES

$25,000 SWEEPS CONTEST DETAILS NO PURCHASE NECESSARY TO ENTER OR WIN. Subject to Official Rules available at marthastewart .com/25kfall online. The $25,000 Sweepstakes begins at 12:01 a.m. CT on 8/1/17 and ends at 11:59 p.m. CT on 1/4/18. 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.martha stewart.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 months in January/February and July/August by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing 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. Canada Post: Return undeliverables to P.O. Box 2601, 6915 Dixie Road, Mississauga, ON L4T 0A9.) Reproduction in whole or in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for Audited Media. Occasionally, we make a portion of our mailing list available to carefully selected companies that 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.

Introducing BLUE Earth’s Essentials™

Farm-to-Table Inspired Canine Cuisine

Inspired by the honest simplicity of farm-to-table cuisine, we created BLUE Earth’s Essentials for our dogs. It’s made with the best ingredients the earth has to offer—like farm-raised chicken, fresh-caught salmon and pasture-raised lamb paired with garden-grown vegetables and fruit. And each recipe is enhanced with ancient grains like quinoa and millet, and superfoods like chia seeds and kale—some of nature’s most nutrient-rich foods to help your best friend thrive.

EarthsEssentials.com

Love them like family. Feed them like family.®

Field Notes

Seattle

The jewel of the Pacific Northwest has many sparkling facets, starting with stunning new hotels and next-level restaurants. Our list shares the very best, including where to stay and what to eat, plus extra-special shops and not-to-miss sights (hey, Mount Rainier). TEXT BY JENNIFER M C CULLUM

Where to Stay

Play It Cool Thompson Seattle This newbie near the water has light-filled rooms and a Josh Henderson restaurant. From $249 per night, thompsonhotels.com

Grab a Snack London Plane Enjoy open-faced toasts and cheese-andpickle plates in this bright café and bakery in Pioneer Square.

The famous Space Needle presides over downtown Seattle.

thelondonplane seattle.com

Sleep in Style SLS Seattle The splashy spot, with interiors designed by Philippe Starck, will open later this fall. From $315 per night, slsseattle.com

Study History Hotel Theodore An updated landmark celebrates local innovators like Boeing and Microsoft through artifacts and drawings. From $189 per night, provenancehotels.com

Bring Fifi Kimpton Alexis Hotel Pets are welcome at no extra charge—and you get a list of animalfriendly spots to visit. From $225 per night, alexishotel.com

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Spice It Up Lionhead Bold dishes from China’s Sichuan province bring the heat; brave souls should order the La Zi Ji chicken.

LISTEN TO

A Local Says ...

lionheadseattle.com

See the Skyline MBar Top Chef contender Jason Stratton runs this rooftop Mediterranean-inflected spot; sip a Negroni on the patio. mbarseattle.com

Get Fresh RockCreek Seafood & Spirits Find creative seafood in funky Fremont. Try the Kari Out calamari, served in a takeout box with a secret sauce. rockcreekseattle.com

“I love Seattle because you can see trees, mountains, and water everywhere. It’s full of interesting people who love both the arts and the outdoors, and who really embrace independent businesses.” —Linda Derschang, restaurateur and CEO of the Derschang Group

Pearl Jam, Soundgarden, and Nirvana, naturally, but also “Confession Blues,” by the Maxin Trio, featuring Seattle transplant Ray Charles on piano and vocals. It was the first single he wrote to hit the charts.

READ The Boys in the Boat (Penguin, 2013), Daniel James Brown’s best seller about the University of Washington crew team that triumphed over Germany in the 1936 Olympic Games.

WATCH Twin Peaks, David Lynch’s cultfavorite series, rebooted 25 years after its original air date. Another goodie: Singles, Cameron Crowe’s love letter to the grunge scene.

C O U R T E SY O F T H O M P S O N S E AT T L E ( H OT E L ) ; K Y L E J O H N S O N ( B R E A D ) ; B E N J A M I N B E N S C H N E I D E R ( S PAC E N E E D L E )

What to Eat

DR. SOENGAS

DR. PATTON

DR. WEERARATNA

THESE WOMEN WANT TO SAVE YOUR LIFE. BY SAVING YOUR SKIN. Melanoma is one of the most common forms of cancer in the United States. Most cases are related to sun UV-induced damage to the skin. And nearly 10,000 people in the U.S. are expected to die of melanoma in 2017. But these five scientists are working to change all that. MRA, the largest non-profit funder of melanoma research, has granted these women a Team Science Award for Women in Scientific Research to advance melanoma detection and treatment. The three-year research project is powered by the brilliance of five female scientists and funded by L’Oréal Paris.

DR. SOSA

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

Field Notes

Take These Home

Where to Shop This year, the beloved Fran’s Chocolates— famed for its salted caramels—is relaunching its line of decadent sauces, which are now certified organic and fair-trade. franschocolates.com

Go Indie Glasswing Check out delicate jewelry, hand-dyed dresses, and ceramics in this rustic space. glasswingshop.com

What to Do

Watch Salmon Fly Pike Place Market Sample alderwoodsmoked salmon and glorious local produce; cheer on live musicians and fishmongers throwing their daily catch. pikeplacemarket.org

Supersize It Seek Chic

Flip Through

Baby & Company Men’s and women’s European lines, like Marsell from Italy and Parisian Homecore, converge in one shop.

Peter Miller Books Browse contemporary and rare art and design volumes, and splurge on stylish writing accessories, including Lamy fountain pens.

babyandco.us

Treat Yourself Essenza This apothecary-like retreat sells perfumes by Miller et Bertaux and Kahina skin care. essenza-inc.com

petermiller.com

Hunt Treasure Marine Area 7 Score vintage copper pots, carbon-steel knives, and other kitchen must-haves. marinearea7.com

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Olympic Sculpture Park Giant works by Jaume Plensa and Beverly Pepper dot the Seattle Art Museum’s nine-acre green space. seattleartmuseum.org

Ride a Ferry Bainbridge Island On a clear day, you can see Mount Rainier as you ride across Puget Sound; once there, explore the sweet town of Winslow. bainbridgeisland.com

Chef Renee Erickson’s Top Picks The 2016 James Beard Award winner shares the local eateries she’ll happily stand in line for.

DELANCEY delanceyseattle.com

“I love sitting at the bar, drinking Corsican rosé, and eating the offmenu white pie with preserved lemon and pepperoni—and housepickled peppers on the side.”

Fonté Coffee Roaster has been hand-roasting single-origin blends for 25 years, working with small farms in Rwanda, Brazil, and Guatemala. fontecoffee.com

THE CORSON BUILDING thecorsonbuilding.com

“Emily Crawford is one of my favorite chefs in Seattle. Her locavore restaurant is a tucked-away oasis. Dinner there, offered Thursday to Sunday, is like an intimate party.”

COYLE’S BAKESHOP coylesbakeshop.com

“Rachael Coyle makes the city’s best cakes. I love the carrot. Nibble on a croissant while you wait.” The husband-andwife-owned Freeman brand is known for its flannel-lined raincoat, designed for Seattle’s wet weather. freemanseattle.com

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Collecting

All Keyed Up Large, heavy skeleton keys get their name from the bare-bones cuts that grant them access to any room in a building. (Cue the spooky innkeeper.) They and the other kinds of vintage keys shown here are very affordable— antiques stores often sell them for as little as a dollar each—and are as beautiful as they are mysterious. The smaller, less ornate lever style was used to lock valuables in cabinets and desk compartments as early as the American colonial period. And tiny toy and clock winders needed only a few simple notches to turn gears; you can imagine how easily they were lost. Look for unusually large or detailed specimens, and those made from older metals, like iron and brass. A collection displayed in a shadow box is perennially intriguing, but for Halloween, hang a few from a doorknob for a jangling sound that will follow anyone who dares to enter. PHOTOGRAPH BY CHELSEA CAVANAUGH | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

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