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2
S E P T E M B E R 2 016

Marthas Month
Gentle reminders, helpful tips, and important dates.

M O N D AY

T U E S D AY

W E D N E S D AY

T H U R S D AY

F R I D AY

S AT U R D AY

Place final fall

bulb order for
dafodils, tulips,
and crocuses

Groom horses
and donkeys

Cousin Connies
and nephew
Morgans
birthdays

Weight training

10

Prep for holiday

barbecue with
family and friends

LABOR DAY

Weed flower
beds

Refill bird
feeders

New York
Fashion Week
begins

Harvest
and preserve
tomatoes
(for tips, see
page 15)

Go for a
horseback ride

Host barbecue

Cardio and core

Weight training

Weight training

Yoga

11

12

13

14

15

16

17

Take long walk

Bring fresh eggs

to the of ice

Air out down

comforters and
pillows; vacuum
and rotate
mattresses

Arrange for
chimney to
be swept and
inspected

Plant beardediris rhizomes

from Rainbow
Iris Farm
(see page 34)

Start overnight
Irish oatmeal for
grandchildren
Jude and Truman

Host Friends
of Acadia
Centennial
Carriage Drive
lobster bake
at Skylands

Cardio and core

Weight training

Weight training

Yoga

18

19

20

21

22

23

24

Rake first
of fall leaves

Brother-in-law
Randys birthday

Take dogs for

early-morning
walk

Clean moldings
and baseboards
at Bedford

FIRST DAY OF
AUTUMN

Cut the last

hayfields

Organize
closets; switch
out summer for
winter clothes

Bake muf ins

(for ideas,
see page 88)

Bake a cake

Weight training

Yoga

25

26

27

Makeup artist
Daisy
Schwartzbergs
birthday

Service beehives

Alexiss birthday
Dinner with
Alexis and the
grandchildren

Cardio and core

Weight training

28

29

30

Sow spinach,
collards, and
lettuces

Harvest apples;
make pie,
applesauce,
and cider

Winterize Skylands
terrace
Weight training

Yoga

Cardio and core

Soaking steel-cut
oats overnight
shaves time off of
cooking oatmeal
in the morning,
says Martha.
I love to make
a batch for my
grandchildren
when theyre
visiting to give
them a healthy
start to their day.
MARTHAS OVERNIGHT
IRISH OATMEAL

In a saucepan, combine
1 cup steel-cut oats, cup
each golden raisins and
currants, and 4 cups cold
water; let sit overnight,
covered. In the morning,
uncover and bring to
a boil, then reduce heat to
low and simmer, stirring
occasionally, until oats are
tender, 7 to 10 minutes.
Serve hot, with a splash
of skim milk.

B RYA N GA R D N ER

S U N D AY

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Neutrogena Accelerated Retinol SA is stabilized, so it wont break down with
exposure to light and oxygen. And formulated with delivery-boosting ingredients,
it provides visible results fast. Youll see younger-looking skin in just one week.
See whats possible. For all the beautiful benefits of Rapid Wrinkle Repair,
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*Greater improvement on fine lines.

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L E N N A R T W EI B U L L

S E P T E M B E R 2 016

94

100

106

114

BEYOND THE
GARDEN GATE

ROOMS FOR
IMPROVEMENT

VEGETABLE LOVE

LIGHTING THE WAY

An enchanting garden in
the Catskills blooms abundantly come September.

Stylish and simple ways

to reinvent the overlooked
spots in your home.

Our newest book teaches

you how to take advantage
of vegetables year-round,
from earthy roots to leaves.

A Portland, Oregon,
native is illuminating the
lighting-design world
with her modernist fixtures.

88
MUFFINS REMIXED

Nine delicious twists on your favoritesfrom the sweet to the

savorythat you can whip up any day of the week.

Boiled eggs get

baked in a savory
muffin with sausage and Asiago.

6
S E P T E M B E R 2 016

15
FROM MARTHA

You Say Tomato

Martha teaches how to

preserve summers tomatoes.
16

21

The Essential: Workbag

Top options youll use for
years. 36

GOOD THINGS

Instant art, office supplies,

sweet snacks, and two
ways to capture vacations.

Beauty

Better Skin, Distilled:

Improve your complexion,
from tone to texture. 44

54

Make & Take

Counter Intelligence

Power Lunches: Delicious

portable meals. 78

Navigate the latest in

customized cosmetics and
hardworking hair care. 48

Sweets

All Grown Up: Your childhood

PB&J gets a creamy cheesecake
upgrade. 84

Editors Picks

All Set: Elevate your

everyday dinner table. 50
Field Notes

The Wild and Wonderful:

The Common Ground Country
Fair in Unity, Maine. 54

IN EVERY ISSUE

Marthas Month 2
Editors Letter 8

Health
24

29
GOOD LIVING

The Well-Kept Home

Work the Room: Ten ways

to transform your office. 29
American Made

Early Bloomer: An Iowa

flower farmer champions
irises. 34

The Secrets of Healthy

People: Seven habits that
will help you look and feel
your best. 58
Ask Martha

How to propagate succulents,

make vegan chocolate frosting, and more. 62
Pets

Decoding Dog-Speak:
Learn what Fido is really
saying. 68

76

Out & About 10

The Handbook 123

71

Collecting 132

EVERYDAY FOOD

On the Cover

Perfecting the

Cut the clutter and create a

functional, inspiring home office
with simple organizational
tricks, like hand-stenciled file
holders and a wire wall grid.
(For more ideas, see page 29.)
Photograph by Kate Mathis.
Styling by Lorna Aragon.

Roast Chicken: Our insiders

guide to mastering a classic. 71
Whats for Dinner?

Speedy Suppers: Fall options

that go from pan to plate
in 20 minutesor less. 76

J O H N K ER N I C K (M A RT H A ); A A RO N DY ER ( A PPL E ); B RYA N GA R D N ER (FL AT WA R E , S H R I M P); J O H N D O L A N (S H EEP)

Style

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8
E D I T O R S L E T T E R

MY SCHOOL DAYS may be decades behind me, but

September still feels like the unofficial start of a new
year. Its a time when the hottest days of summer
slip past us, the air turns crisp and the light softens,
and the energy of a new season begins. To help you
ready yourself and your home for fall, this issue is
brimming with creative ways to revamp any room,
reclaim those underutilized spaces, reimagine your
menus, and much more. Youll also notice an old
friend is back: Everyday Food, our popular video series based on the beloved
digest magazine, is coming into the Living fold to bring you easy and delicious ideas for every meal. Were also introducing a new style column, called
The Essential. Let all the fashion magazines tell you about the trends of
the momentour aim is simply to help you find those high-quality items
(this month, a workbag) that you actually needand will love and use for
years to come. Enjoy the issue, and happy September!

Elizabeth Graves
Editor in Chief

LIVING IN MY LIFE
Here, just a handful of
ideas from our pages that
I look forward to enlisting.

106
Marthas 87th (!)
cookbook debuts this month.
Her breathtaking new volume
on vegetables
is as gorgeous
as it is useful.

50

36

29
There are great tips
in this story for elevating
your of icelike these
DIY hanging folders
and who knew printers
had gotten so chic?
I love the gold option.

I found my new
workbag. Shinola,
the Detroit-based
company we honored
with a Martha
Stewart American
Made award three
years ago, is now
crafting beautiful
leather goods.

Lets stay in touch!

Email me at elizabeth@marthastewart.com.

On weeknights, Ill call

on all our 20-minute
(or less) dinners in
Speedy Suppers (page
76), and set the table
with these cheerful
napkins from All Set.

88
Come Sunday mornings, I cant wait to
make a batch of these
with my son, James,
who adores muf ins.
Each recipefrom the
sweet to the savory
is filled with healthy and
surprising ingredients
(the one on page 90
is especially brilliant).

LI Z BA N FI EL D (P O RT R AIT ); K AT E M AT H I S (FO L D ERS); C O U RT ESY O F S H I N O L A (BAG); L EN N A RT W EI B U L L (M U FFI N S); B RYA N GA R D N ER ( TOW EL S); N G O C M I N H N G O (C O O K B O O K )

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E X P E RT CARE FOR D E M A N DING H AIR

10
S E P T E M B E R 2 016

Out & About

Where to go, what to see, and how to revel in September.

WHY NOT
GO BALLOONING

Watch these vibrant orbs

ascend into the sky.
Better yet, hop into one
for a ride. The first-ever
passengers were a rooster,
a duck, and a sheep,
to demonstrate hot-air
balloons safety in 1783.
(Dont worrythey all
landed safely!) Three
ways to catch air across
the country:
ColorFest Weekend
September 1618
Enjoy great wine and
microbrews and listen
to live music, all while
observing a rainbow of
hot-air balloons.

IN OUR FEED

Pagosa Springs,
Colorado; visit
pagosasprings.com

@theobject
enthusiast

Follow Us

@marthastewart

Adirondack
Balloon Festival
September 2225
For four days, watch as
up to 100 hot-air balloons
take of against a backdrop of the Adirondack
Mountains. (Organizers
can help you connect with
pilots to schedule a ride.)
Celebrating its 40th year,
this nonprofit festival
also has a crafts fair and
a photo contest.

Queensbury,
New York; adirondack
balloonfest.org
Plano Balloon
Festival
September 2325
This fun-packed Texas
festival brings together 45
balloons, skydivers, live
music, fireworks, food, and
a half-marathon.

Plano, Texas; plano

balloonfest.org

AMERICAN TREASURE
NAUMKEAG

For almost three decades, the pioneering American landscape architect

Fletcher Steele worked closely with owner Mabel Choate to create the
modernist masterpiece at Naumkeag. The celebrated Berkshiresarea garden has just completed a detailed three-year multiphase restoration
that returns it to its former glory. All of Steeles activity, designing,
originality, and incredible degree of inventiveness is captured here as in no
other commission from his long and illustrious career, says curator
Mark Wilson of the Trustees of the Reservation. Spend an afternoon at the
national historic landmark: Tour the 44-room Beaux-Arts house, take in the
views beneath the great oak tree, and stroll down Steeles famous Blue Steps.
Naumkeag, Stockbridge, Massachusetts

thetrustees.org

C O U RT E SY O F E M I LY R E I N H A R DT (I N STAG R A M); J U L I A N A S O H N (GA R D EN S)

Its easy to see from

her Instagram feed
how ceramist Emily
Reinhardt is inspired
by her life in Kansas
City, Missouri. Images
of abundant flower
bouquets, a deco-pink
front door, and uncut
gemstones inform the
details of her earthy,
whimsical ceramics.
Follow her process
as she posts pictures
of her work in varying
stages of completion
from clay on her pottery wheel to the
hand-painted finished
product. Her pieces
are available for sale
online at theobject
enthusiast.com.

APPLAUSE
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Founder and Chief Creative Officer Martha Stewart

MARTHA STEWART

EDITOR IN CHIEF Elizabeth Graves

SVP, GROUP PUBLISHER Christine Guilfoyle

Editorial General Manager Meesha Diaz Haddad

Design Director Jaspal Riyait Executive Editor Dana Bowen

VP, PublisherMartha Stewart Daren Mazzucca

Group Associate Publisher Marketing Jodi Marchisotta

EDITORIAL & DIGITAL

ART

ADVERTISING SALES

Copy Chief/Articles Editor

Myles McDonnell
Garden & Features Editor
Melissa Ozawa
Home Editor Lorna Aragon
Beauty Director
Melissa Milrad Goldstein
Senior Editor Brooke Porter Katz
Research Director Ann Sackrider
Copy Editor Frances Vigna
Editorial Assistant Claire Sullivan

Art Director Katie Field

Associate Art Director Laura Lutz
Assistant Laura Formisano

New York

Deputy Digital Editor Angela Law

Senior Digital Food Editor
Victoria Spencer
Digital Editor Alexandra Churchill
Associate Digital Food Editor
Frances Kim

FOOD & ENTERTAINING

Editorial Director Sarah Carey
Editor Shira Bocar
Senior Editor Greg Lofts
Associate Editors
Laura Rege, Lauryn Tyrell
Recipe Tester Lindsay Strand

STYLE
Director Tanya Graff
Editor at Large Naomi deMaana
Senior Fashion & Market Editor
Jessica King
Senior Editor Katie Covington
Associate Editor Colleen Banks

PHOTO
Director Dawn Sinkowski
Associate Editor Joanna T. Garcia
Senior Photographer Bryan Gardner
Photo Rights & Archive Director
Alison Vanek Devine

Midwest
Integrated Sales Directors
Brad Moore, Shannon Sutton
Sales Assistant Marlo Marion

West Coast
Sales Directors
Bianca Haley (Los Angeles)
Kelly McCoy (San Francisco)

Detroit

PRODUCTION

Director, Strategic Solutions

Karen Barnhart

Senior Image Quality Director

Denise Clappi
Design Production Managers
Judy Glasser, Duane Stapp

Senior Business Development Manager

Lisa Ayala
Executive Assistant Jill OToole

Direct Media

CONTRIBUTORS

INTEGRATED MARKETING

Kate Berry, Rebecca Dolgin,

Thomas Joseph, Amrita Marino,
Ryan McCallister, Hannah Milman,
Alexis Stewart, Jennifer Tung

Executive Director Marketing

Vanessa Goldberg-Drossman
Brand Director Emily Payton
Creative Director Lisa Kim
Associate Director Marketing
Lindsey Cox
Senior Sales Development Manager
Olivia Spadafore
Associate Sales Development Manager
Jennifer Fass

VP, Group Editor Linda Fears

MARTHA STEWART BRAND MANAGEMENT

SEQUENTIAL BRANDS GROUP
Chairman William Sweedler
Chief Executive Officer Yehuda Shmidman
Chief Financial Officer Gary Klein
General Counsel Eric Gul
EVP, Strategic Development & Operations Chad Wagenheim
EVP, Executive Design Director Kevin Sharkey
SVP, Corporate Development Noah Gelbart
SVP, Books Editorial Director Ellen Morrissey
SVP, Brand Development Ruth Feldman

PRINTED IN THE USA

Sales Director Consumer Goods

Lizzie Meier Utt
Sales Director Home
Michelle OConnor
Sales Director Susan Schwartzman
Account Manager Taylor Theiss
Ad Sales Coordinators
Casey Brundage, Megan Irving

PRODUCTION, CIRCULATION
& FINANCE
Senior Production Manager
Julie Strehlow
Production Traffic Supervisor
Julee Evans
Quality/Technical Director
Joseph Kohler
Associate Consumer Marketing
Director Leslie Shaeffer
Newsstand Jennifer Hamilton
Business Director Ron Clingman
Advertising Business Manager
Michael Mosso

MEREDITH NATIONAL MEDIA GROUP

President Tom Harty
Executive Vice Presidents
President Parents Network
Carey Witmer
President Womens Lifestyle
Thomas Witschi
President Meredith Digital
Jon Werther
Chief Marketing Officer Nancy Weber
Chief Revenue Officer
Michael Brownstein
General Manager Doug Olson

Senior Vice Presidents

Chief Digital Officer Andy Wilson
Digital Sales Marc Rothschild
Research Solutions Britta Cleveland

Vice Presidents
Business Planning and Analysis
Rob Silverstone
Content Licensing Larry Sommers
Corporate Sales Brian Kightlinger
Direct Media Patti Follo
Brand Licensing Elise Contarsy
Communications Patrick Taylor
Human Resources Dina Nathanson
Strategic Sourcing Newsstand
Production Chuck Howell
Chief Strategy Officer Kim Martin
Creative Content Leader Dana Points

Chairman and Chief Executive Officer Stephen M. Lacy

President Meredith Local Media Group Paul Karpowicz
Vice Chairman Mell Meredith Frazier
In Memoriam E. T. Meredith III (19332003)

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, 601 West 26th Street, New York, NY 10001; or email: living@marthastewart.com. Visit our website for more information: www.marthastewart.com. 2016
Meredith Corporation. All rights reserved. Reproduction in whole or in part without permission is prohibited. All projects described in this publication are for private, noncommercial
use only. No rights for commercial use or exploitation are given or implied. Martha Stewart Living is a trademark registered in the U.S. Patent and Trademark Ofice.

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The new AddWash

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the cycle has begun.
And five cubic feet of
capacity means no sock
left behind.

2016 Samsung Electronics America, Inc. All rights reserved. Samsung is a registered trademark
of Samsung Electronics Co., Ltd.

15

F ROM MART HA
Teach and Inspire

Clementine
Pink
Brandywine

Noire
Russe
Marbonne

Beefsteak
Stone
Ridge
Yellow
Pear

Indigo
Rose
Black
Cherry

Big Boy

Amish
Paste
Rosita

Valencia
Beefmaster

Sun
Gold
Early Girl

Better Boy

You Say Tomato

And Martha says tomatoeslots of them. She grows dozens of varietiesfrom trusted heirlooms
to exciting new cultivarsin shades of red, yellow, orange, and even indigo. Here, she shares her favorites
and tips for making this delectable summer fruit last long after the growing season.
PHOTOGRAPHS BY JOHN KERNICK

16

Tomatoes
F ROM MART HA

Four Ways
to Preserve
To get the most out of all
the varieties she grows, Martha
preserves tomatoes for use
throughout the year. Here are
four basic methods.

OVEN-DRIED TOMATOES

Active Time: 10 min.

Total Time: 4 hr. 45 min.
Makes: 2 quarts (about 30 slices)
These add depth of flavor to any
recipe. Use them straight from the
freezer on pizzas and focaccias
with your favorite cheese, or work
them into pasta recipes.
6 large beefsteak or heirloom
tomatoes (about 3 pounds),
such as Pink Brandywine,
Marbonne, or Beefmaster, cut
crosswise into -inch slices

cup extra-virgin olive oil

Kosher salt and freshly
ground pepper
10 thyme sprigs

EORGE AND IRA Gershwins 1937 song Lets Call the Whole Thing Off gets one thing right:
You like tomato and I like tomahto. One of the most loved, used, and grown fruits, the
tomato is also one of the most versatile. It can be consumed rawright off the vineor
chopped and sliced in myriad salads. It can be dried, oven-roasted, baked into tarts,
pured into soups, milled into sauces, squeezed into juice, cooked into ketchup, or sweetened
into jam. And it can also be frozen and canned to be enjoyed months later.
I learned about tomatoes and the art of growing them from my father. A backyard gardener,
Dad grew an inordinate number of tomato plants on his fifth of an acre. And he somehow managed to grow impeccable, blemish-free two-to-four-pound tomatoes in his fertile garden. His
favorite variety was Big Boy, a hybrid Burpee introduced in 1949.
Today, in my garden, I also grow almost too many plants, experimenting with new hybrids, old
standbys, and many heirlooms. Im always searching for that perfect, amazing, juicy, edible, usable
fruit that the Italians so aptly named pomodoroor apple of gold. Like my dad, I too grow Big Boy,
and also Better Boy, Early Girl, Beefsteak, Pink Brandywine, Green Zebra, Roma VF, and Mortgage
Lifter, as well as several smaller cherry- and pear-shaped types.
For the effort growing tomatoes requires, the rewards are, in my mind, stupendous! Just take a
cellar of coarse sea salt with you at harvest time. Pick a few of your very best. Sit down (the ground
will do), sprinkle them with salt, take a bite, and enjoy the fruit of the gods!

1. Preheat oven to 250 with racks

in upper and lower thirds. Fit 2 parchment-lined rimmed baking sheets
with wire racks. Divide tomato slices
evenly between racks. Drizzle both
sides with oil. Season with salt and
pepper; scatter thyme over top.

2. Bake, rotating sheets halfway

through, until tomatoes are dry
(but not crisp) and wrinkled, about
3 hours. Let cool completely.
3. Transfer tomatoes to a parchmentlined rimmed baking sheet; freeze
until firm. Stack in airtight containers and freeze up to 1 year.

M A RC U S N I L S S O N ( TO M ATO ES)

Harvest Time
Tomatoes are ready to be picked when they yield to the
slightest tug. To make sure the ripe fruit doesnt get
bruised or damaged in transport, carefully place the tomatoes
on rimmed baking sheets instead of stacking them.

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18

Tomatoes
F ROM MART HA

TOMATO PURE

Milling tomatoes makes a versatile base for soups, stews,

and sauces, like Marthas simple marinara (for the
recipe, visit marthastewart.com/marthas-marinara). Freeze
the pure and youll be able to use it for up to a year.

Blanche
Prepare an ice bath.
Bring a pot of water
to a boil. Score a shallow X in the bottom
of each tomato with
a knife, then place in
boiling water for about
10 seconds.Transfer
tomatoes to ice bath.

Peel
When cool, remove and
peel tomatoes by gripping the skin between
your thumb and the flat
part of a knife blade,
starting at the scored X.

Seed
Quarter tomatoes
lengthwise and scrape
out seeds with your
fingers or a spoon. Reserve seeds and juice
for tomato water (see
recipe, right).

Mill
Pass tomatoes through
a food mill fitted with
a fine disk, removing
pulp as it accumulates.
Stir in kosher salt to
taste. Portion into jars,
leaving inch of headspace, and freeze.

3
TOMATO WATER
When milling
tomatoes (see recipe, left) dont
discard the pulp
and seeds
instead, save them
to make tomato
water. Packed with
concentrated flavor, tomato water
captures the
essence of this
summer fruit, giving dishes from
cocktails to soups
a sweet boost.
Add a splash to
a martini for a
refreshing twist
on the classic.
Or freeze it into
ice cubes to
enhance a Bloody
Mary. Pour in a
few spoonfuls to
perk up a salad
dressing or gazpacho. To make
it, line a finemesh strainer with
cheesecloth, and
set it over a bowl or
a large liquid
measure. Add tomato pulp and
refrigerate for at
least 8 hours
and up to 1 day.
(Tip: For clear
liquid, dont stir the
pulp.) Tomato
water will keep for
three days in
the refrigerator, or
it can be frozen
and used throughout the year.

TOMATO CONFIT

Active Time: 20 min.

Total Time: 2 hr. 20 min.
Makes: About 2 quarts
Slow-cooking tomatoes in oil, garlic, and herbs intensifies their natural
flavor and perfumes them with
aromatics. Try varieties like Early
Girl, Noire Russe, and Better Boy.
12 ripe medium vine-ripened
or heirloom tomatoes, washed
and cored (about 3 pounds)
3 basil sprigs
4 cloves garlic, thinly sliced
lengthwise (3 tablespoons)
Kosher salt

cup extra-virgin olive oil

1. Preheat oven to 350. Bring a
large pot of water to a boil over
medium-high. Prepare an ice bath.
2. Score a shallow X in the bottom of each tomato with a knife,
then place in boiling water for
about 10 seconds. With a slotted
spoon, transfer tomatoes immediately to ice bath. When cool,
remove and peel tomatoes by
gripping the skin between your
thumb and the flat part of a knife
blade, starting at the scored X.

3. Combine tomatoes (coredsides down), basil, and garlic

in a shallow baking dish. Sprinkle
generously with salt; drizzle
with oil. Bake until tender, about
50 minutes. Let cool completely.
4. Transfer tomatoes with their
juices to quart-size glass jars, leaving inch of headspace. Freeze
until ready to use, up to 1 year.

PH OTO G R A PH S BY M A RC U S N I L S S O N; I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

All trademarks are owned by Frito-Lay North America, Inc. 2016

21

GOOD T H INGS
Fresh Ideas to Elevate the Everyday

DIY DCOR

INSTANT ART
Scarves may not be the easiest accessory to pull off,
but as graphic visuals in the home, theyre a no-brainer.
Whatever style you loveLiberty prints; iconic
Herms designers; or retro, like these midcentury ones
by Vera Neumannsimply frame and hang them
individually or grouped by color or pattern (three behind
a sofa looks nice). Then switch scarves with the
seasons, or whenever you want to refresh your walls.
THE DETAILS: HighlandHardware acrylic frame kit,
from $73, highlandhardware.etsy.com.

PRO P ST Y LI N G BY SA R A H VAS I L ; FO R S I M I L A R V ER A N EU M A N N S CA RV ES, G O TO C O L L ECT EDA N D C O M PA N Y. E T SY.C O M

PHOTOGRAPHS BY AARON DYER TEXT BY ELENI N. GAGE

Iron your scarves

before framing them,
and leave a twoor three-inch border
around them for
an artful mat effect.

22

September
GOOD T H I NG S

PERSONALIZE IT

Work Wonders
You graduated more than a few years ago,
but whos counting? Dont miss out on the best
part of the back-to-school season: buying
pristine supplies and customizing them so
everyone knows that awesome notebook is,
in fact, yours. Here are four easy, creative ways
to spruce up the tools of your trade, organize
your desktop, and get that hopeful brand-newbinder feeling all over again.

SLEEK LABELS

PAINTED PENCILS

TAGGED TOOLS

BOUND BOOKS

Color-code notebooks
with washi tape. Use
different hues to indicate subjects (recipes,
brilliant ideas), or write
directly on the strips.

Marbleize them with

two shades of craft
paint and a technique
thats pre-K easy but
AP-art impressive.
(For the how-to, see
page 123.)

If your stapler tends to

walk away, borrow this
art-student idea and
paint matching icons
that whisper, Mine!
Use tape for clean lines.

To instantly identify
notebooks on a shelf
and keep bindings
sturdy for the long haul
run different tape designs along the spines.

Martha Stewart Crafts

multisurface satin
acrylic paint, in Lilac
Cloud, $2.50 for 2 oz.,
michaels.com.

Recycled-paper binders,
from $5 each, muji.us.
MT Casa Moegi washi
tape, $9, cutetape.com.

Muji recycled-paper notebooks, from $1.25 each,

muji.us. MT masking tape,
from $26 for pack of 10,
cutetape.com.

Generals Cedar Pointe

No. 2 pencils, $24 for 3
dozen, generalpencil.com.

24

September
GOOD T H I NG S
PROVISIONS

Two-Way Sweets
These snacks will satisfy
any craving, whether
you want a nutritious nosh
or an OTT indulgence.

APPLE STRATA
Slice an apple into four
layers and spread on cream
cheese drizzled with honey
and granola, almond butter,
and cream cheese mixed
with shredded cheddar. Stack
and serve. Eat in layers.

BANANAS-FOSTER MILKSHAKE
Dip the rim of a tall glass in
caramel sauce; put in freezer.
In a blender, combine 1 cups
vanilla ice cream, cup
whole milk, and banana;
pulse. Sprinkle other banana with sugar; brule with
a torch. Pour caramel down
two sides of frosted glass;
add a scoop of coffee ice
cream. Drizzle with more
caramel; crumble 2 pretzels
on top. Pour shake into
glass, leaving some room;
pipe whipped cream on
top. Finish with more caramel,
bruled banana, and 2
pretzels dipped in caramel.

A loop of
sturdy rope
will work
just as well
as leather.

QUICK FIX

Paper Trail
For anyone who feels like
a hot mess (or family of
them) when rushing out of
the house, this to-do
list, hung by the door, will
restore some sanity. String
a strip of leather through
a roll of drawing paper, ducttape the ends together,
and hang it from a hook.
To anchor the paper, drill
an aluminum angle an inch
wider than the paper into
the wall (the nice folks
at the hardware store can
cut the metal and make
the holes on either end).
Print copper hook, $7, cb2.com.
Tandy Leather Latigo cowhide strip, 72"
by ", $20, tandyleather.com. Melissa
and Doug paper roll, 12", $5, melissaand
doug.com. Everbilt aluminum angle,
" by 36" by 116", $2, homedepot.com.

The metal ledge

holds a pen and
makes it easy to
evenly tear off
used paper.

Martha Stewart Living and the Martha Stewart Circle Logo are trademarks of Martha Stewart Living Omnimedia, Inc. 2016 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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26

September
GOOD T H I NG S

To showcase a few
trips at a time, use
boxes of different
sizes and stack them
on a low table.

CLUTTER CONTROL

Worldly
Possessions
To corral all the ticket
stubs, sand dollars,
and souvenirs carefully collected from
your last vacation,
consider these two
options: If you want
to display your
treasures, line the
bottom of a shadow
box with a map of the
place you went and
arrange items on top.
If youd rather stow
them, wrap the map
around the lid of an
acid-free box. Either
way, your mementos
will be protected,
organized by location,
and easy to find on
your next trip down
memory lane.
Glass shadow boxes, from $39
each, westelm.com. Lineco Museum
Quality black drop-front boxes,
from $22 each, aifriedman.com.

ONE
IDEA, TWO
WAYS

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CharismaAtHome.com

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A little hug for your sensitive skin.

Give us your worst, well give it our

*Among those with a preference
all and the all logo are trademarks of The Sun Products Corporation. 2016 The Sun Products Corporation. All rights reserved.

29

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

2
THINK
VERTICALLY
To keep your desktop uncluttered,
hang supplies and
folders from hooks
and clips on an easyaccess grid.
Urban Outfitters wire
wall grids, in Copper
(4 shown), $59 each,
urbanoutfitters.com.
Lostine copper cups,
$30 for small and
$45 for large, lostine
.com. Basketville
Upscale Mail basket,
$17, basketville.com.

1
LT THE
SUN SHINE

WORK THE ROOM

Place your desk by a

window and work in natural light, which has been
linked to improved mood,
alertness, and even
metabolism. No window?
Use LED bulbs that
mimic daylight, and take
frequent outdoor breaks.

Whether its your main digs

or just a place to pay the bills, the
home office is command central
of most households. To make
yours comfortable, beautiful, and
as functional as possible, enlist
these 10 easy tipswe guarantee
your job satisfaction will soar.

Room & Board Rowan desk,

in Cherry, $1,499, room
andboard.com. CB2 Rouka
office chair, $299, cb2.com.
Gubi Bestlight table lamp,
in Brass, $799, kaufmannmercantile.com.

PHOTOGRAPHS BY KATE MATHIS

TEXT BY JENNIFER TUNG

30

The Well-Kept Home

G O O D L I V I NG

Not ready to
fully commit?
Paint just
one wall in a
contrasting
shade.

ST THE
RIGHT TONE

A neutral space may

be least distracting, but
other hues might up
your game. A University
of Texas at Austin study
found that office workers liked settings with
aqua walls, and other
research connects
the color green with
innovation and suggests that blue helps
with creative tasks.
Farrow & Ball paint, in
Blue Ground, farrow-ball
.com. Sherwin-Williams
paint, in Relish, sherwinwilliams.com. Benjamin
Moore paint, in Sea
Mist Green, benjamin
moore.com.

For a stylish departure from the usual

store-bought labels, use stencils
to organize file holders by number
or letter. Better yet, coordinate the
paint color with your office palette.
IKEA Knuff magazine files, $10 for 2,
ikea.com. Americana Vintage Numbers
stencils, $11, michaels.com.

CUE UP A
PLAYLIST

A huge perk of working at home? Listening to your tunes.

Stream them through
a Bluetooth speaker,
like the UE Boom 2,
which NYC interior
designer Elizabeth
Botero likes because
its small, it produces
rich sound, and it lasts
up to 15 hours on a
single charge ($200,
ultimateears.com).

6
UPGRADE
GEAR
Office equipment
can look sadly
corporate. Choose
items in stylish
colors, or place your
printer under a
rectangular basket
and your shredder
in a woven hamper
when not in use.

4
ORGANIZE IN
STYLE

To make this hanging folder, cut a 13-by18-inch piece of faux leather and fold it in
half, leaving 1 inch extending on one side.
Mark spots inch from the top and side of
the front flap, and punch holes through
both flaps. Insert grommets into the holes.
Edison faux leather, in Toffee, $50 for 1 yd., calico
corners.com. Craftool Round Drive punch, 14",
$20, tandyleather.com. -inch grommet kit,
$10.50, homedepot.com. The Metal Peddler J hooks,
in Copper, $19 for 10, themetalpeddler.com.

PROVIDE CHIC ORDER

Canon Pixma Gold

wireless all-inone printer, $200,
bestbuy.com.

MAKE IT
PERSONAL

Human accents (a beloved

painting, a beach-stoneturned-paperweight) take
the 9-to-5 edge off by
making you feel more comfortable and therefore
less anxious. Add family
photos and inspiring
elements collected
on your most recent trip,
Botero suggests.

SAVE YOUR
SPINE

An ergonomically correct
computer station protects
your back, neck, shoulders,
and wrists. Follow these
guidelines: 1. Adjust the
chair so your feet are flat
on the floor and your shoulders are relaxed when your
arms are on the armrests.
2. Place the monitor an
arms length in front of you,
with the screens top at
eye level. 3. Make sure your
hands are at or slightly
below your elbows when
you type (you may need
to raise your chair or install
a pull-out keyboard tray).
4. For a standing desk,
Botero suggests cushioning
your feet with a yoga mat.

10
ADD SOME
GREENERY
Plants have been shown
to decrease stress and
enhance productivity. And
like flowers, says Botero,
they help bring the outdoors in: Fresh-cut mint
or rosemary has a wonderful scent that will wake
up your olfactory senses.

WIN
$10,000!
Enter now for your chance
to win $10,000 to upgrade
your home! Visit martha
stewart.com/10kOffice to
enter, or see more details
on page 130.

PH OTO G R A PH S BY B RYA N GA R D N ER (PAI N T ), G E T T Y I M AG ES (PL A N T ), C O U RT ESY O F CA N O N (PR I N T ER ); S O U RC E: M AYO C LI N I C (ERG O N O M I C C O M P U T ER STAT I O N)

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notebook
YOU R E SSE N T I A L PL A N N E R

Events
Ideas
Products
Offers

VISIT MARTHASTEWART.COM/NOTEBOOK

WISCONSIN CHEESE

SPECIAL
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Outdo ordinary with Wisconsin

cheese. For recipes and more visit
EatWisconsinCheese.com.

Cookies in the oven, dance parties in the

living room home is something different
to everyone. Find yours on Zillow, with
millions of for-sale and rental listings at
your fingertips.

Martha Stewart Living

at the
Renegade Craft Fair
This May, Martha Stewart Living hosted
an interactive pop-up booth at the
Renegade Craft Fair in Brooklyn, NY
attracting thousands of visitors who
shopped from hundreds of artisans and
stopped by our pop-up booth for
delicious treats from Planters DessertInspired Mixes and spring cleaning tips
from ARM & HAMMER Baking Soda.

FIND EVERYTHING HOME

Hayneedle.com is a leading online retailer
for indoor and outdoor home furnishings
and dcor.

Try NEXIUM 24HR, the new #1 Choice

of Doctors and Pharmacists for their own
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Try Extra Grainy Bread. Youll get the taste
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quality ingredients you need. Its a smart
choice thats delicious and nutritious.
LoveYourBread.com

34

American Made
G O O D L I V I NG

Rainbow
Iris
Farm
2015 GARDEN
WINNER

Kelly Norris
Bedford, Iowa
rainbowfarms.net

Early Bloomer
A young Midwestern gardener turned his dream of owning an iris nursery
into a successful business. Now 29, hes already spent half his life devoted to his favorite
flowerand has no plans of slowing down. The future for irises looks bright.

KELLY NORRIS CAME TO the family dinner table in 2002 with

an unusual proposition. He had seen an ad for an iris nursery
up for sale in Texas, and he wanted to buy it. The caveat?
He was only 15 years oldand yet arguably a pro in his own
right already. Taught by his grandmother, Norris planted
his first garden at 9, published his first horticultural article
at 13, and by his mid-teens had amassed an impressive cultivar collection. It didnt take long to convince the sellers
and his parentshe meant business. A few months later,
a truckload of 40,000 iris rhizomes arrived at his home in
Bedford, Iowa. Rainbow Iris Farm was reborn.
Over the past decade, the nursery has evolved to be exclusively mail-order, focusing on high-performing cultivars.

Norris concentrates on breeding, devoting his time to developing the irises of the future: hardworking plants that
are modest in scale, bloom profusely for weeks, and come
in an array of bright colors and distinct patterns.
Hes also the full-time director of horticulture at the
Greater Des Moines Botanical Garden. His mother, who runs
operations at Rainbow Iris Farm, checks in via photos and
texts, and he heads to the nursery most weekends. Though
Norriss schedule might tire out even the most zealous of
gardeners, he wouldnt have it any other way. Im a plantsman, he says. I want someone to have an emotional experience with a plantto love it and crave it. My goal is to
get great irises into the hands of great gardeners.

Visit marthastewart.com/americanmade to learn about all

of our past Martha Stewart American Made winners.

Let It Grow
Clockwise from left:
Norris at the Greater
Des Moines Botanical Garden. Carla
Beth mellows in
color with age. The
spidery flowers of
Prairie Lights, which
was introduced
by Norris, are edged
in gold. A tall
bearded iris, Rainbow High, seems
to glow in the light.

C O U RT ESY O F K EL LY D. N O R R I S (FLOW ERS)

PORTRAIT BY GABRIELA HERMAN TEXT BY MELISSA OZAWA

Cats Cant Resist

/ Trademarks Mars, Incorporated 2016. TEMPTATIONS Cloud design is a trademark.

36

Style
G O O D L I V I NG

Classic
With its clean lines and
chic color combos, this
Italian leather tote from
cult accessories house
Mansur Gavriel dresses
up or down effortlessly.
A detachable zippered
pouch makes it easy to
reach for a phone or keys.
Large tote, in Brandy with
Avion interior, $585, mansur
gavriel.com.

The Essential:
Workbag
Fancy it bags come and go, but a simple,
beautifully constructed tote is forever. This fall,
invest in one of these styles that will work
hard for years to come without losing their
lusterand wont cost thousands.

PRO P ST Y LI N G BY M EG U M I EM OTO

PHOTOGRAPHS BY VICTOR PRADO

TEXT BY JENNIFER TUNG

HAVE YOU EVER BREWED

ICED TEA AT HOME?
ITS LIKE THAT.

2016 Pure Leaf is a registered trademark of the Unilever Group of Companies used under license.

38

Style
G O O D L I V I NG

Boho
Rustic, meet refined. Filsons
tote has two interior pockets and is made from thick,
supple, seemingly indestructible suede that will only
get more gorgeous with age.

HARD
WORKERS

Rugged Suede tote, in Saddle,

$550, filson.com.

Born out of necessity,

carryalls with shoulder
straps replaced dainty
clutches when many
women entered the workforce during World
War II, says Colleen Hill,
associate curator of
accessories at the Museum of the Fashion
Institute of Technology,
in New York City.
Consider these highquality options
in a range of styles.

Feminine
Cleverly placed snaps on this
Ann Taylor bag allow for shapeshifting: Cinch in the sides for an
elegant silhouette, or leave them
open to make room for a laptop.
Buckle Leather tote, in Black,
$198, anntaylor.com.

Sleek
Everlane is known for producing highend luxury goods (while being transparent
about its production and costs) and
selling them at a low markup. This roomy
style is constructed with Italian leather
in a factory outside Venice.
Petra Market tote, in Bright Navy, $365,
everlane.com.

Structured
Trademarks glazed-leather top-handle
bag has a narrow footprint, as well as
brass studs for a hint of embellishment.
Small Aubock tote, in Saddle, $498,
trade-mark.com.

Minimalist
Proof that basic
can be beautiful, the spacious,
buttery-soft
Shinola tote
(in a chic gray)
travels seamlessly from work
to weekend.
Medium Shopper
tote, in Gunmetal,
$595, shinola.com.

Back-to-Cool
Season Approaches
Fall in love with your home all over again, thanks to hayneedle.com,
where youll uncover fresh nds for every space, style, and budget.
From patio sets and re pits your family will love to a full selection of indoor
furniture and accents, Hayneedle ofers everything you need for a smooth
seasonal transition. Plus exclusive pieces for both indoors and out provide
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*10% off orders $100 & up. Visit hayneedle.com/exclusions for standard exclusions. Offer good through 11:59 p.m. ET Sept. 30, 2016. Special offer for Martha Stewart Living readers!

Shop hayneedle.com or call 888.806.9084.

ADVERTISEMENT

P A R T N E R S' P I C K S
Refresh your daily routine this month with our Partners Picks. Sign up for
the new Martha & Marley Spoon meal kit service that makes weeknight cooking
easy, and give the recipes a try in her enameled cast iron cookware.

7
3

1. Meal Kit Delivery Service

by Martha & Marley Spoon, starting
at $8.70 per meal, marleyspoon.com.

3. Collector's Enameled Cast Iron Casserole

by Martha Stewart Collection, available exclusively
at Macys, $99.99 $259.99, macys.com/martha.

2. Blue Meadow Reversible

Collector's Quilt by Martha Stewart
Collection, available exclusively at
Macys, $80 $380, macys.com/martha.

4.Enamel-On-Steel Tea Kettle by Martha

Stewart Collection, available exclusively at Macys,
$79.99, macys.com/martha.
5. Enameled Cast Iron Fry Pan
by Martha Stewart Collection, available exclusively
at Macys, $99.99, macys.com/martha.

6. Enamel-On-Steel Colander
by Martha Stewart Collection,
available exclusively at Macys, $49.99,
macys.com/martha.
7. Riley Corner Desk by Martha Stewart
Living, available exclusively at Home
Decorators Collection; in Warm Chestnut,
$349, homedecorators.com/marthastewart.

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

44

Beauty
G O O D L I V I NG

Better Skin, Distilled

Whether its a wrinkle in time or a subtle smattering of discoloration that can emerge
as early as our 20s, most of us have one thing wed like to improve about our
complexion. The good news is that now there are great ways to do just thatat home
or in a dermatologists office. Learn how to treat the six most common concerns.

IF YOU WANT

Wide-awake
eyes

The delicate eye area is the first call to action

for many women. Under-eye circles and puffiness
can appear because the skin there is thin and
doesnt have as much padding as the rest of the
face. Sometimes just a bad nights sleep is to
blame, but more often than not, its your genetic
destiny. Most dark circles are caused by brokendown blood cells that deposit their pigment beneath the skin, says New York City dermatologist
Amy Wechsler. Puffiness, on the other hand,
occurs when the fat pad under the eye migrates
down and out toward the surface of the skin.
Allergies, along with alcohol and salt consumption, can magnify both problems.

At home: Because dark circles are

often hereditary, they can be tricky
to treat. Regular application of an
under-eye cream containing vitamin
K and light-reflecting pigments,
like HydroPeptide Eye Authority ($74,
hydropeptide.com) will help brighten
the area. For under-eye bags, a massaging eye treatment with cafeine,
such as Olay Eyes De-Pufing Eye
Roller ($25, olay.com), can deflate and
perk up tired-looking eyes. Also, keep
these treatments in the refrigerator
for an instant cooling efect.

At the doctor: Injecting a filler

like Restylane or Juvderm under
the eyes can reduce sunkenness
as well as darkness. Made from hyaluronic acid, a sugar found naturally
in the body, these fillers (which
start at $650 a syringe) typically last
around six months, or longer with
touch-ups, for which youll pay only
for the amount needed. To treat
more pronounced under-eye bags,
a lower-lid blepharoplasty, a surgical procedure, will remove the
ofending fat pad.

PRO P ST Y LI N G BY J OJ O LI

PHOTOGRAPHS BY CHELSEA MCNAMARA TEXT BY MELISSA MILRAD GOLDSTEIN

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46

Beauty
G O O D L I V I NG

IF YOU WANT

IF YOU WANT

IF YOU WANT

IF YOU WANT

Smoother skin

An even skin tone

Supple skin

A glowing complexion

Every expressionfrom smiles

to smirkscauses temporary
creases. But when skins supply
of collagen decreases as you
age, those creases dont bounce
back as quickly, and wrinkles
gradually emerge. Sun exposure,
cigarette smoking, and inflammation-causing free-radicals like
pollution hasten that process.

We all have melanin; its the

pigment that colors our hair and
skin. But sun exposure, genetics,
hormoneseven picking a pimple
or a bug bitecan result in its
overproduction, which shows up
as brown splotches on the face
and body.

Your skins supportive network

of collagen and elastin weakens
over time, and the areas around
the cheeks, brow, eyes, lips, and
neck start to droop. Couple that
with sun damage, weight fluctuations, genetics, dehydration, and
gravity, and the effects become
even more apparent.

Childrens skin always looks bright

because its cellular turnover is
operating at peak efficiency. But
skins repair and renewal mechanisms slow down, leaving you with
a dull, lackluster complexion in
need of a pick-me-up.

At the doctor: Line-smoothing

injectables such as Botox, Dysport,
and Xeomin flatten crows feet
and forehead creases by blocking
the signals nerves send to the
muscles, causing them to (temporarily) stop contracting; these last
three to six months and begin
at $300. For deeper lines, we also
use a filler, says Grossman, who
prefers hyaluronic-acid injectable
fillers like Belotero and Restylane
Silk, which last around six months
and cost from $500 per syringe.

IF YOU WANT

Clearer
skin

At the doctor: Hyperpigmentation

is among the most dificult things
dermatologists treat, says Hirsch.
There are multiple moving parts.
Lasers are the go-to for most dermatologists, but care needs to be taken
to ensure that they dont inadvertently create more pigment. A typical course of treatments includes
intense pulsed light or fractionated laser, a mix of doctor-administered peels, at-home topical
creams, and copious sun protection.

Got stress? Agita, genes, and

hormones bear the blame
for midlife acne breakouts. But
unlike puberty-induced T-zone
eruptions, these appear more
inflamed and occur mostly
around the mouth and jawline.

At home: Building
collagen and
maintaining elastin are key. Seek
out salves with
ingredients like ceramides that
hold in moisture, such as Caudalie
Resveratrol Lift Night Infusion
Cream ($76, us.caudalie.com).
Also, use a retinol religiously, says
David Colbert, a dermatologist
and founder of the New York Dermatology Group. It will strengthen
remaining elastin and help build
new reserves.

At the doctor: Theres no onesize-fits-all recipe for toning and

adding volume to skin, but most
dermatologists enlist laser or ultrasound therapies, like Fraxel and
Ulthera, to stimulate collagen
and tighten skin. For volume, hyaluronic-acid filler injections provide
an immediate lift. Theres artistry
involved in achieving a natural
efect, as the viscosity and longevity of each filler difer. For instance,
Colbert prefers Radiesse to tone
the jawline, Restylane to plump up
lips, and Juvderm or Restylane
to raise cheekbones and minimize
jowls and the nasolabial brackets
that stretch from nose to mouth.
Such fillers typically last six
months or longer (depending on
the area) and begin at $650.

At home: The same ingredients that treat teen

acnesalicylic acid and benzoyl peroxidework
on adults. Resist the urge, however, to reach for
a 10 percent benzoyl-peroxide treatment, as adult
skin becomes more sensitive than it once was. Try
La Roche-Posay Efaclar Duo ($37, laroche-posay
.us), with 5.5 percent benzoyl peroxide.

At home: Look for this

glow-inducing trio: retinol
(to increase cell renewal
and improve skin texture
and thickness), vitamin C
(an antioxidant and skin
brightener that also helps
build collagen), and alpha-hydroxy
acids (to slough away dry cells
for brighter skin). Find all three
in LOral Paris RevitaLift Bright
Reveal Brightening Dual Overnight Moisturizer ($20, lorealparis
usa.com).
At the doctor: Peels are an excellent way to boost the outcome
of at-home skin care, says Vivian
Bucay, a dermatologist in San
Antonio, Texas, who likes the PCA
Sensi Peel with trichloroacetic acid
(TCA) for its minimal down time
and tolerance by highly sensitive
skin. These professional-grade
peels slough away dead skin so your
treatments are more efective
and healthier skin shines through.

At the doctor: If you dont see an improvement

after using over-the-counter acne treatments for
a few weeks, see a dermatologist for oral antibiotics like doxycycline or Accutane, steroid injections, chemical peels, or lasers like Regenlite
and Isolaz, all of which work wonders on acne,
says Wechsler.

C O U RT ESY O F M A N U FACT U R ERS

At home: Start the day

with a moisturizer that
contains antioxidants,
like licorice and rosemary, or peptides to
ramp up skins collagen
production; then follow
with a layer of SPF protection, says
Santa Monica, California, dermatologist Karyn Grossman. At night,
also apply a retinol, an over-thecounter vitamin A derivative, which
will help increase cellular turnover
and improve skin texture and tone.
Prescription retinoids like Retin A,
Diferin, and Tazorac are still the
best wrinkle erasers, Grossman
says, but their strength can cause
irritation. For a milder at-home
option, she suggests the retinoland-hyaluronic-acid duo found in
Neutrogena Rapid Wrinkle Repair
Serum ($22, neutrogena.com).

At home: Both retinol

(for skin-cell turnover) and
hydroquinone can be
efective on melanin when
used properly and judiciously, says Boston dermatologist Ranella Hirsch.
The latter is a melanin-lightening
topical in products like DCL AHA
Lightening Gel ($100, dclskincare
.com). The one key mistake people
make, even after successfully reducing brown spots, is not realizing
that they will absolutely develop
more pigment if they dont continue with sunscreen, Hirsch says.

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48

Beauty
G O O D L I V I NG

COUNTER INTELLIGENCE

DECODED:

Pre-Shampoos

PHOTOGRAPHS BY BRYAN GARDNER TEXT BY MELISSA MILRAD GOLDSTEIN

BEAUTY
WISDOM

Match
Maker
While trusting your best
friends opinion is still
an option, now theres
a more scientific approach to finding your
most flattering makeup colors. The handy
iMatch Digital Shade
Finder, available at
Este Lauder counters,
reads the skin on your
forehead, cheek, and
jawline to determine
your ideal shade of
Este Lauder Double
Wear Nude Cushion
Stick Radiant Makeup,
a sheer, long-wearing
foundation that you
can (gleefully) apply
straight from the tube
($40, esteelauder.com).
The Shade Finder also
picks four hues of Pure
Color Envy Hi-Lustre
Light Sculpting Lipstick
that it knows will look
great on you ($32 each,
esteelauder.com).

On Scent
Expert nose
Chandler Burr,
former curator of
olfactory art
at NYCs Museum
of Arts and
Design, shares his
perfume truths.

1
BUILD A WARDROBE

iMatch Digital
Shade Finder

YOUR BEST LIP COLORS

Neutral
Hot Chills

Theres value in
having several
scents: Each ofers a
diferent pleasure.
And dont pay attention to fragrance
qualifiers, such as
winter or summer,
masculine or feminine. Wear what
you love.

2
SPRAY STRATEGICALLY

YOUR BEST FOUNDATION

Ivory Beige

THE EDIT:

Main Squeeze
Skin is fickle. One day it needs moisture; the next its
looking wan. Fortunately, Clarins Boosters are like the
juice-bar equivalent of extra nutrient shots for your
face. Need to ofset the signs of a late night? Add a few
drops of Energy (orange) to your moisturizer or foundation and its ginseng will wake things right up. Try Detox
(green) if your skin needs the decongesting power of
green cofee, or Repair (blue) to help minimize redness
with soothing mimosa. $39 each, clarins.com.

Pink
Power Mode

Apply perfume
to the tops of your
forearms, and
shoot a bit down
your back. Those
two places form
your scent space
and surround you
with fragrance.

3
CHILL IT
Keep scents in
the fridge; theyll
last longer.
I put mine in the
lettuce crisper.

Youve mastered the dry shampoo, stocked up on cleansing

conditioners, and even bought
into the idea of a cold-water
rinse to get shinier hair. Enter
the pre-shampoo movement,
a new category of creamy concoctions that aim to deeply
moisturize and protect your
strandsand color. Weve
found theyre best for hair thats
very dry, frizzy, or on the thin
side. (If you often skip conditioner, a pre-shampoo
treatment nourishes without
weighing fine hair down.)
Simply slather it on, let it sit
as directed before showering,
then proceed as usual. The result: Better-behaved hair that
wont poof up like a Pomeranian when you step outdoors.

PRE-GAMERS (below): Alterna

Caviar Moisture Intense
Oil Crme Pre-Shampoo Treatment, $30, alternahaircare
.com. Living Proof Timeless
Pre-Shampoo Treatment, $26,
livingproof.com. John Frieda
Frizz Ease 10-Day Tamer
Pre-Shampoo Treatment, $13,
johnfrieda.com.

I L LU ST R AT I O N S BY SA R A S I N G H (FAC E ); B ROW N B I R D D ES I G N (iM ATC H)

Getting ready just got easier with fit-for-you foundation and lip colors,
customized skin care, and a whole new way to lather up.

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REDUCES WRINKLES,
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BEAUTIFUL SKIN AT EVERY AGE

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50

Editors Picks
G O O D L I V I NG
Serve It
Jim Francos one-ofa-kind ceramic bowls
come in a mix of
gorgeous sizes, hues,
and glazes. From
$35 each, jimfranco
ceramics.com.

Hot Stuff
Made of thick suede,
Dar Gitanes pot holders feature a pocket
for your hand, and they
double as trivets for
casseroles. Available
in eight colors. $36
each, dargitane.com.

Metal Worthy
Enliven your tablescape with chic
copper-plated stainless steel flatware
from Cutipol. $89 for
a 5-piece set, shop
horne.com.

Petal Power
Classic white plates
get a special efect
with sweet scalloped
edges. These, from
Martha Stewart Collection, are dishwashersafe, too. From $18
each, macys.com.

ALL SET

Nice Pour
Decant your
salad dressing
into this elegant
creamer by
Oscar de la Renta
Home and youll
feel positively refined. $75, oscar
delarenta.com.

Sitting down for a nice weekday

dinner isnt a chore when you have
these pretty yet practical pieces
on hand. Upgrade every meal with
these stylish ideas for your table.
PHOTOGRAPHS BY BRYAN GARDNER

Carry On
The Guide Shop &
the Wooden Palates
walnut-and-brass
flatware caddy makes
setting the table
fuss-free. From $195,
food52.com.

Fine Print
Rebecca Atwoods
generous (20 inches
square) napkins are
printed by hand on
luxe linens. $48 for 2
(matching), rebecca
atwood.com.

Cover Up

WIN
THIS!
It could be yours! Visit
marthastewart.com/
winthis on September 8
to enter for your chance
to win. (For more
details, see page 130.)

For a little dinner

theater, the lidded
fish steamer from
Emile Henry goes
straight from oven
to table. $100, emile
henryusa.com.

54

Field Notes
G O O D L I V I NG

Exhibitor
Mark Larrabee
with two shorthorn steers.

Dana Manchester
and a prize-winning
heritage-breed
Buff turkey hen.

Cashmeregoat breeder
Wendy Pieh
with 7-yearold Samson.

Christina
Smith and
an Angora
rabbit.

The Wild and Wonderful

Every September, thousands head to the Common Ground Country Fair in Unity,
Maine, for a three-day celebration of local crafts, food, and organic-farming
know-how. These images capture the magic of this rural-living summit, where
quality and sustainability rule, and Angora bunnies steal the show.
PHOTOGRAPHS BY JOHN DOLAN TEXT BY JENNIFER TUNG

56

Field Notes
G O O D L I V I NG

THIRTY-NINE YEARS AGO this month, the Maine Organic Farmers

and Gardeners Association (mofga.org) inaugurated its country fair
with two humble goals: to bring the community together after harvest time to exchange ideas, and to raise funds. Since then, the event
has exploded into a hot ticket for eco-minded growers, artisans,
and animal breeders everywhere. (Martha and our editors also love
to attend.) Today, a staggering 65,000 visitorsmostly from New
England but from as far as Europe and Japanmake the pilgrimage
to explore nearly 1,500 exhibitors, vendors, workshops, and demonstrations (think wool spinning, horse plowing, and tree felling).
They come for the educational aspect, says fair director April
Boucher, but also to get some really awesome, innovative things
made in Maine. Wendy Pieh, a cashmere-goat breeder and fair
participant since 2002, sums up the gatherings vibrant spirit: The
mix of Native American tents, dog sledders, and presentations
on everything from raising chickens to growing medicinal herbs is
unparalleled, she says. Its a wild and wonderful weekend.

57

Field Notes
G O O D L I V I NG

THE MAINE
EVENT
1. Hundreds of
handmade products, like these
bars of beeswax,
are sold at the
fair, which takes
place on the
third weekend
after Labor
Day every year.
2. Nanne Kennedy of Washington, Maine, tints
sheeps wool
with plant dyes
and seawater.

3. A colorful
yarn display.

4. Fresh flowers
are delivered to
the fair by hand.
5. A selection of
Kennedys wool
blankets, which
are woven on
antique looms.

6. New vendors
to the fair last
fall, Michael Romanyshyn and
his son Maurice
sell birch syrup,
which they tap
from more than
800 trees on
their family property in Temple.
7. A vintage Griswold cast-iron
skillet from Maine
Wood Heat Co.,
a family-run
wood-burningoven business
in Skowhegan.
8. More than
750 vegetable
entries are submitted for judging each year.
9. Herded
animals in a
sheepdog
demonstration.

58

Health
G O O D L I V I NG

Everybody knows the type: those

lucky humans who seem to eat
whatever they want, arent slaves to
the gym, and yet always look lean
and energized. Studies show they all
share many of the same habits
embrace them to keep (or get) your
own wellness plan on track.
PHOTOGRAPHS BY VICTOR PRADO
TEXT BY LISA HANEY

sitys Food & Brand Lab created

the online Global Healthy
Weight Registry (GHWR) to study
the everyday behaviors of people who maintain their weight.
Their analysis of 147 adults
(mostly women) revealed that
74 percent either never or only
rarely diet. And that makes
sense, because diets dont usually workat least not in the
long term. They end up being
temporary, says lab director
Brian Wansink, Ph.D., author of
Slim by Design (William Morrow,
2014). Its almost like taking
medicine. You take it until you
feel better, and then you stop.
That cycle can actually lead to
weight gain, too, according to
Sandra Aamodt, Ph.D., a neuroscientist and author of Why
Diets Make Us Fat (Current, 2016):
Out of 10 people who have deliberately lost weight, five years
later one of them will be thinner
than when they started, four
of them will be heavier, and five
will be back to the same weight.
2 | They weigh themselves often.
The scale is not your enemy.
Fifty percent of people in the
GHWR pull theirs out at least
once a week. The same is true for
75 percent of participants in the
National Weight Control Registry
(NWCR), an ongoing Brown

PRO P ST Y LI N G BY M EG U M I EM OTO

THE SECRETS
OF HEALTHY PEOPLE

1 | They dont diet.

Researchers at Cornell Univer-

60

Health
G O O D L I V I NG

University study of more than

10,000 people who have successfully kept off at least 30 pounds
for an average of five years. The
data suggests these are the people who are able to quickly catch
any small weight gains and
take action to reverse them, according to NWCR co-investigator
Graham Thomas, Ph.D. We
encourage folks to weigh themselves at least weekly. That way,
they have the information and
get accustomed to coping with
any of the negative feelings
generated by getting on the scale,

so it becomes easier, Thomas

says. Dont let the number define
how you feel about yourself
or ruin your mood, he advises;
rather, use it to demonstrate
where you are in relation to your
goal. Daily fluctuations of a couple of pounds are to be expected
due to changes in fluid balance,
he notes, so dont fret when the
needle is slightly higher.
3 | They eat mindfully.
Ninety-two percent of those
in the GHWR are conscious of
everything they eat. The trick
is listening to your bodys cues.
Aamodt suggests pausing before and after you eat, closing
your eyes and thinking about

Sixty-five percent of people

who maintain
a healthy bodymass index
eat vegetables
at dinnertime.

61

Health
G O O D L I V I NG

how your body feels. Start

checking in halfway through
a meal. It may take more than
six months of deliberate consideration, but eventually youll
hear your body saying that youre
full and its time to stop. It becomes automatic, and you no longer have to pay attention to it.
Thats why mindful eating works
better than diets, Aamodt says.
4 | They walk it off.
Breaking a daily sweat pays off.

Forty-two percent of the people in the GHWR exercise five

or more times a week, and 90
percent of those in the NWCR
exerciseusually by walking
for about an hour a day.

5 | They keep the kitchen clean.

In a chaotic, messy kitchen,
women eat twice as many cookies, a 2016 Cornell study found.
Thats because the disarray primes
us for a lack of self-control and
also can cause stressboth of
which make us want to eat, says
Wansink. However, when women
have a meditative mind-set
and feel in control, theyre better
able to resist temptation, the
study showed. Youve got two
choices: You can learn how to
meditate, or you can clean your
kitchen, Wansink says.

6 | They dont feed their feelings.

Most people in the NWCR
report that they rarely overeat
in response to internal or
emotional cues. Translation: They
dont reach for the pint of
ice cream when theyre feeling
down. Eating your go-to
comfort food doesnt actually
soothe you any more than when
you eat something elseor nothing at all, a 2014 study in Health
Psychology showed. Youll feel
better even if you dont eat it,
so you may as well save it for
a time when you can be happy
and savor it, says study author
Traci Mann, Ph.D., author
of Secrets From the Eating Lab
(Harper Wave, 2015).

7 | They start over every week.

Fifty-eight percent of healthy
people see Monday as a fresh start,

and say kicking the week off with

a workout, nutritious meals, and
a positive attitude helps keep them
on track in the days ahead, according to a 2014 survey of more
than 1,000 people by FGI Research & Analytics. Plus, people
who diligently resume their
healthy eating habits after a weekend splurge are more successful
at maintaining a steady weight,
a recent study in Obesity Facts
showed. Consider each Monday
a chance to hit reset, and make
exercise and healthy eating your
New Weeks resolution.

62

Ask Martha
G O O D L I V I NG

Q:
How can I propagate
succulents?
Jillian Augello, Mahopac, N.Y.

A: Succulents, such as echeveria,

aeonium, and jade, are easy to root from
pups (offshoots of a larger plant) or
leaves. Line a seed tray with paper towels,
then fill it with a moistened soil blend
(equal parts perlite, sand, and vermiculite).
Cut off a pup with a sharp knife, and
strip away the bottom leaves so one inch
of stem is exposed. (Or simply remove
individual leaves.) Let it sit a few days,
until the cut end forms a callus. Then
gently press it into the soil, water, and
continue to keep moist. Divide plants
into individual pots when you notice new
growth, in about four to six weeks
a sign that they have established roots.
PHOTOGRAPHS BY BRYAN GARDNER

When rooting
from individual
leaves, be sure
to choose plump,
firm ones that
show no signs of
limpness.

Were all about comfort.

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Exclusively at thecompanystore.com.

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65

Ask Martha
G O O D L I V I NG

Q: Whats the
difference between
a traditional and
a quick pickle?
Ben Diamond,
New York City
A: A traditional pickle is
made by lacto-fermentation
and requires keeping
the vegetables in a salt brine
for a few days to months.
A quick pickle is made by
soaking the vegetables
in a vinegar bath for as little
as 30 minutes.

TIP

Make your scissors

last longer by using
them exclusively
for either fabric or
paper. To differentiate
among multiple pairs,
mark them with
ribbon or pieces of
washi tape.

Q: How do I keep my
white summer clothing white?
Dorothy Narciso, Fort Pierce, Fla.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N; PH OTO G R A PH BY A A RO N DY ER , PRO P ST Y LI N G BY SA R A H VAS I L ( W H IT E C LOT H I N G)

A: First, get it clean and bright before storing itadd

cup borax or cup white vinegar to the laundry,

or use Arm & Hammer Super Washing Soda ($4.25, walmart
.com). Or boil water with lemon halves in a large pot,
then soak your linens until the water is cool. Proper storage
is key: Keep clothes in breathable cotton boxes, not
cardboardthe acid in paper can cause items to yellow.

Works great with

chalk style paints

Introducing the
Home Dcor Paint Sprayer
The science
behind the sour:
Quick-pickling
sterilizes the
vegetables and
prevents the
spread of bacteria.
Fermented pickling creates an
environment in
which good bacteria thrive.

Avoid
storing whites
in airtight
plastic
containers,
which can
trap moisture,
making
clothes musty.

For small projects with big impact.

For project ideas visit
inish.wagnerspraytech.com
Available at select Home Depot stores,
homedepot.com, lowes.com, amazon.com
and walmart.com

66

Ask Martha
G O O D L I V I NG

APPETITE

Did you know texture

variety is important
to your cats diet?
A healthy appetite is one of the clearest
signs that your cat is getting the nutrition
he needs. For cats, texture plays a big part
in flavor perception and food enjoyment,
and sometimes a healthy appetite has as
much to do with texture as it does taste.

W H AT C A N Y O U D O ?
Purina ONE Tender Selects Blend provides
a combination of natural crunchy and
tender pieces to help promote lifelong
Whole Body Health.

Pair the frosting

with our vegan
cupcake recipe, at
marthastewart.com/
vegan-chocolatecupcakes.

Q: Can I make vegan chocolate

frosting that tastes as delicious
as the real thing?
Genevieve Martinez, Madison, Wis.

To learn more, visit

P U R IN AO N E. CO M /Tend er -S el ec t s

A: Swapping coconut milk in for cream

in a standard chocolate-ganache recipe
yields a rich dairy-free topping. Because
of the high ratio of coconut milk to
chocolate, the frosting will take longer
to thicken, but the decadent taste and
airy texture are well worth the wait.

VEGAN CHOCOLATE-GANACHE FROSTING

To speed up the process, refrigerate the frosting
for 45 minutes, stirring every 10 minutes, instead
of allowing it to thicken at room temperature.

Place 2 cups chopped semisweet chocolate

(10 ounces) in a heatproof bowl. Bring 1 cups
full-fat coconut milk (from one 13.5-ounce
can) just to a boil; pour over chocolate.
Let stand 2 minutes, then stir until smooth and
glossy. Let cool, stirring occasionally,
until thick, about 2 hours. Store in an airtight
container at room temperature up to 2 days.

LET US HELP YOU!

Email your quetions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters
Department, Martha Stewart Living, 805 Third Avenue, 25th oor, New York, NY 10001.
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.

TENDER,
MEATY MORSELS

TASTY,
CRUNCHY KIBBLE

Weve created an entirely new kind of dry cat food,

featuring two unique textures to appeal to your cats appetite.
Introducing Purina ONE Tender Selects Blend.
REAL MEAT #1 | 0% FILLERS MEANS EVERY INGREDIENT HAS A PURPOSE
Lifelong Whole Body Health Starts with ONE
purinaone.com/tender-selects

Trademarks owned by Socit des Produits Nestl S.A., Vevey, Switzerland.

ITS THE
DRY FOOD
HES BEEN
WAITING FOR.

68

Pets
G O O D L I V I NG

to reach the best conclusion,

says Siracusa. Heres how to interpret a canine conversation.
TAIL WAGGING A content dog
will move his tail slowly (or fast, if
hes really happy to see you) in a
kind of sloppy way. But if the tail
is stiff, that can signal aggression,
whether its barely quivering or
quickly whipping back and forth.
RAISED HACKLES If the hair that
runs along her spine stands up
and shes also crouching, your dog
may be afraid. But if she appears
otherwise relaxed, that raised fur
could just be a sign that shes
itching to have fun, particularly
if her eyes are focused and alert.

DECODING DOG-SPEAK
Learn how to read between the barks and wags
to understand what your pet is really saying.
TEXT BY EVELYN BATTAGLIA

Communication is key in any

relationship, including the ones
we have with our pets. Dogs
make great efforts to communicate, says Carlo Siracusa, DVM,
a clinical assistant professor of
animal behavior at the University
of Pennsylvanias School of Veterinary Medicine. And the tool
that they use most with the people
they know is body language.
Understanding the basic components of those nonverbal cues
facial expressions, ear set, tail
carriage, hair, and postureis

All Bark,
No Bite?

the first step toward interpreting

a dogs message. But its important
that you look at the entire context, says Kristen Collins, senior
director of ASPCA anti-cruelty
behavior rehabilitation. Also keep
in mind that many expressions
have more than one meaning
like trembling, for oneand youll
need to consider the extenuating
circumstances. The secret is
to put all these elements together

EYE CONTACT Dogs usually

avert their eyes when approaching other dogs to let them know
they arent a threat. A hard stare,
however, often indicates theyre
ready to rumble, as do eyes
that appear larger than normal.
Some dogs, though, stare at other
dogs when they want to play;
in these cases, the dog is typically
down on all fours in a pounceready position, or standing with
a jaunty tail wag. A dog with
squinty eyes may be anxious, especially when also hunched over.
If you can see the whites of his eyes
(sometimes called whale eye),
that can mean hes guarding
a favorite toy or resting spot, especially if his body is rigidin
which case its best to let him be.
LIPS TOGETHER (OR APART)

nizable sign of canine aggression.

A dog that is anxious may lick
his lips or yawn excessively, even
when hes not feeling sleepy.
STIFF AND STILL The classic play
bow position, where the dogs
front end is on the ground and his
back end is up in the air, is the
clearest invitation to play in a dogs
vernacular. Beware of a dog
whose body is coiled like a spring,
however, with his weight shifted
forward in a confident manner
and his tail straight up over his
back or quivering; hes most likely
angry. A dog that is crouched over
(often with his tail tucked under)
and frozen still, as if trying to
be invisible, may be feeling fearful or defensive.
EARS UP OR BACK If the ears are
erect and pointing forward, its
one of two things: Hes being
frisky or combative, and youll
need to look to the tail (happy
wag or stiff flagging?), eyes (staring or not?), and stance (play
bow or not?) for other clues. If
the ears are pulled back or flattened, this may be a sign of fear
especially when the dogs entire
body seems to be tucked.
TREMBLING This can signal anxiety (I hear thunder!), but can also
mean hes excited (I see a squirrel
outside!) and ready to play. Of
course, sometimes the answer
is the easiest and most obvious
onethat hes chilly and needs
to warm up!

A dog thats in a good mood will

usually have his mouth slightly
open in a relaxed manner. If hes
baring his teeth with the sides of
the mouth pulled back tightly,
stay away: This is the most recog-

Dogs have a complex vocalization system that goes paw-in-paw with their body language.
In general, high-pitched barks accompany excitement or need, while a lower pitch suggests
aggression. When a dog chuffs, with quick, breathy barks, he may be feeling anxious.

H EN RY H O R EN ST EI N/I M AG E S O U RC E

Those perky
ears often
translate into
more than
an invitation
to play.

NEITHER WILL NEW

FRONTLINE GOLD

GO FOR THE GOLD

1. Data on ile at Merial. FRONTLINE is a registered trademark of Merial. 2016 Merial Inc., Duluth, GA. All rights reserved. FrontlineGold_2016Print (07/2016)

71

EVERYDAY FOOD
Cook, Nourish, Enjoy

PERFECTING THE...

ROAST CHICKEN
If theres one dish every home cook strives to
get right, its this one, and for good reason:
A roast chicken easily feeds a family, it makes both
white- and dark-meat lovers happy, and leftovers
can be used for everything from sandwiches
to tacos to potpie (and even stock, from the bones).
Learn how to achieve that winning combination
of crisp skin and juicy meatdown to the exact
thermometer and type of salt you should use.

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

PHOTOGRAPHS BY BRYAN GARDNER

Tying the legs

with twine
closes the
breast cavity,
which helps the
bird cook
evenly and hold
its shape.

72

Perfecting the ...

E VE RYDAY FOOD

WHOLE
CHICKEN

LEMONS

FRESH
THYME

UNSALTED
BUTTER

YELLOW
ONION

KOSHER SALT

PEPPERCORNS

Salt the
chicken

GROCERY
LIST

Salting the day before

is the key to getting the
crispiest bird: It pulls moisture from the skin, leaving
it taut and ready to brown.
To start, pat a 3-to-3pound chicken dry and
season the cavity and skin
with 1 teaspoons salt
each. Place it on a rimmed
baking sheet thats lined
with a rack. Refrigerate,
uncovered, for at least 12
hours and up to 24. You
can amp up the taste by
adding a teaspoon of
ground coriander, cumin,
or paprika to the salt.

Season
and stuff

Now its all about infusing the bird with flavor.

Start by sprinkling the cavity
with teaspoon freshly
ground pepper. Then pierce
1 lemon all over with a fork;
put it inside the cavity
with 6 thyme sprigs. Rub
3 tablespoons softened
butter evenly over the skin,
season with another teaspoon pepper, and tie the
legs firmly with twine. On a
rimmed baking sheet lined
with parchment, overlap
1 thinly sliced lemon and
1 thinly sliced onion to create a base slightly larger
than the chicken. Set the
bird on top of this rack,
which will collect the chicken fat as it drips. Strip the
leaves from 3 more thyme
sprigs and scatter them
over the chicken. Let the bird
stand at room temperature
for 30 minutes, which will
help it cook evenly.

Roast
and rest

Preheat the oven to 450. Roast the chicken 20 minutes, then reduce the heat to 350, rotate the sheet, and
continue cooking until a thermometer registers 160,
25 to 35 minutes. (For the most accurate reading, insert
it in two places: the thickest part of the breast, then the
thigh, near but not touching the bone.) Let the chicken
stand 10 minutes (the temperature will rise to 165)this
allows the juices to redistribute, creating tender meat.
Serve, with the roasted lemon and onion slices.

HEAT CHECK
Old-school dialface thermometers can be
slow and imprecise, and
noncontact infrared lasers
are fast yet
priceywhich
is why we
prefer digital
ones. Theyre
quick, accurate,
and easy
on the wallet.
Our pick:
the Taylor
Classic instantread pocket
thermometer
($7.50,
webstaurant
store.com).

SAME-DAY SHORTCUT
A CUT ABOVE
BEFORE
SALTING

Mix and
Match
The roasting technique may be set
in stone, but you can
get creative with
flavor. The only rule:
Use a robust herb,
an allium, and a citrus. While you really
cant go wrong with
any combo, here
are three we love.

AFTER
SALTING

Didnt plan ahead? Bring the

chicken to room temperature
and pat it dry before you
season and stuff it. Let it stand
for 1 hour before roasting.

ORANGE

RED ONION

+
SAGE

+
MEYER LEMON

SHALLOTS

+
OREGANO

For a step-by-step guide to

carving your bird, visit martha
stewart.com/carving-chicken.

+
WHITE ONION

LIME

BUY THE BEST BIRD

A few extra bucks per pound
can mean a million-dollar
difference when it comes
to flavor and texture. We recommend heritage chickens, which are raised with
ample outdoor space on
a diet of both grass and feed.
An organic bird thats been
air-chilled (as opposed to
cooled in water), such as one
from DArtagnan, is a great
alternative because it will
yield crispier skin.

Super
Salt

Distributing salt evenly is important when seasoning, so we always use kosher salt in the test
kitchen. The coarse crystals are
easier to sprinkle than fine table
salt, which slips through your
fingers. Our preferred brand is
Diamond Crystal, for its extralarge and craggy granules.

2015 TYSON FOODS, INC.

Hillshire Farm smoked sausage

is seasoned perfectly. So its easy for
you to create dinner deliciously.

Easy Smoked Sausage Skillet

Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm smoked sausage,

diagonally sliced thin
2 cloves garlic, crushed
cup olive oil
1 large red bell pepper, sliced thin
1 small yellow onion, sliced thin
1 pkg. frozen broccoli, thawed
cup chicken broth (or water)
cup tomato sauce
2 cups instant rice
cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked

sausage slices and cook until browned. Add pepper,
onion, broccoli, broth and tomato sauce and simmer
for 10 minutes until the vegetables are tender and
the liquid is absorbed. In the meantime, prepare rice
according to package instructions. Stir rice into the
skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

adver tisement

FEWER INGREDIENTS, MORE FLAVOR

Take your menu to the next levelby going
back to basics. Just a few simple, quality
ingredients pack a flavorful punch for an easy
weeknight dinner, nutritious lunch, or delicious
side. No complicated recipes required.
Recipes with a handful of ingredients require
less time to prep, leaving you more time to
enjoy. So add flavor to your favorite dishes
with Bumble Bee Solid White Albacore Tuna,
an excellent source of protein.* Bumble Bee
Solid White Albacore is quality you can taste
and see with a steaky texture, light color, and
delicious fresh taste that appeals to hungry
kids and adults alike.

ENJOY FEWER INGREDIENTS AND MORE FLAVOR

with recipe ideas from Bumble Bee, like this hearty and delicious Red Potato and Tuna Toss.
PREP TIME: 45 minutes SERVINGS: 2
INGREDIENTS
1
1

Can (5 oz.) Bumble Bee Solid White Albacore Tuna,

drained and chunked
Pound small red potatoes, cooked and quartered
Green bell pepper, stemmed, seeded and diced

Teaspoon dried dill weed

Cup olive oil

DIRECTIONS
Cook potatoes in boiling water for 30 minutes or until tender. Cool and cut.
Combine tuna, potatoes, bell pepper, dill and olive oil. Toss gently.

*See label or website for full nutritional facts.

Learn more at www.bumblebee.com/albacore

2016
20
16 Bum
Bumble
ble Be
B e Seaf
Seaf
eafood
oodss
ood

76

Whats for Dinner?

The couscous
in this one-pan
dinner simmers
with all the ingredients, soaking up their delicious flavors.

SPEEDY SUPPERS
These hearty fall meals go from pan to plate in just 20 minutes,
thanks to smart shortcuts and time-saving techniques. The biggest challenge?
Deciding how to spend all that free time youll have after dinner.
PHOTOGRAPHS BY BRYAN GARDNER

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

E V E RY DAY FO O D

Coconut-Curry Shrimp and Couscous

Chicken Cutlets With

Summer Squash and Feta

Sausage-and-Pepper Rag Over Polenta

Chinese Corn-and-Mushroom Soup

Coconut-Curry Shrimp and Couscous

Chicken Cutlets With Summer Squash and Feta

Active Time: 15 min. Total Time: 20 min. Serves: 4

Active/Total Time: 20 min. Serves: 4

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

1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Heat a large straight-sided skillet over medium-high; swirl in oil.

Add onion and teaspoon salt; cook, stirring occasionally, until
onion is translucent, about 3 minutes. Stir in curry paste and cook
30 seconds. Stir in coconut milk, 1 cup water, and another
teaspoon salt. Squeeze tomatoes juices into curry mixture,
then drop in tomatoes and boil 3 minutes. Stir in couscous and
peas. Scatter shrimp on top, in a single layer; return to a boil.
Cover, reduce heat to medium, and simmer until shrimp are
opaque and just cooked through, 5 to 7 minutes. Serve, with basil
scattered on top and drizzled with oil.

4 chicken cutlets (about 1 pounds total)

Coarse salt and freshly ground pepper
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons capers, plus 2 teaspoons brine
1 cups low-sodium chicken broth
2 medium summer squashes, cut into -inch rounds
2 bunches spinach, leaves torn if large (about 12 cups)
4 ounces feta, crumbled
Crusty bread and butter, for serving

1. Season chicken with salt and pepper, then dredge in flour. Heat
a large skillet over medium-high; swirl in 1 tablespoon oil. Cook
chicken, flipping once, until golden brown in places and just
cooked through, 4 to 5 minutes. Add capers, brine, and broth;
bring to a boil, turning chicken a few times. Transfer chicken to a
plate; cover to keep warm. Continue to boil sauce until reduced
to cup, 3 to 4 minutes. Transfer to a bowl; cover.
2. Return skillet to medium-high; swirl in remaining 2 tablespoons
oil. Add squashes, season with salt and pepper, and cook, stirring
occasionally, until golden brown in places, 3 to 4 minutes. Add
spinach, a few handfuls at a time, and cook, stirring, until just
wilted. Stir in feta; season with salt and pepper. Serve, alongside
chicken topped with caper sauce, and bread and butter.

Sausage-and-Pepper Rag Over Polenta

Chinese Corn-and-Mushroom Soup

Active/Total Time: 20 min. Serves: 4

Active Time: 10 min. Total Time: 20 min. Serves: 4

4 tablespoons unsalted butter

4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1 cup quick-cooking polenta

cup packed grated Parmesan, plus more for serving

Fresh flat-leaf parsley leaves, for serving

Pierce sausages with a fork; add to skillet. Cook until browned in

places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into -inch slices; add to skillet. Season with salt and pepper;
cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato
paste; cook 1 minute. Return sausages to skillet with cup broth;
bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes.
Uncover; simmer until slightly thickened, 1 to 2 minutes more.

2. In a saucepan, combine polenta, 2 cups broth, and 1 cup water;

bring to a boil. Reduce heat to medium; cook, stirring constantly,
until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in
2 tablespoons butter and cheese; season with salt and pepper.
Serve, with rag, parsley, and more cheese and pepper.

To make an egg-drop version of this soup, beat two eggs in a bowl

and slowly drizzle them into the simmering broth just before serving.
4 cups low-sodium chicken or vegetable broth
3 ears corn, shucked and snapped in half
6 ounces shiitake mushrooms
1 bunch scallions (about 8)
1 inches fresh ginger, peeled
1 pound silken tofu

cup soy sauce or tamari

2 teaspoons sambal oelek, plus more for serving (optional)
1 tablespoon toasted sesame oil, plus more for serving (optional)

1. In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice

corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and
add to pot. Thinly slice scallions and add white and light-green
parts to pot, reserving dark-green tops. Grate ginger directly into
pot. Reduce heat to low; simmer 10 minutes.
2. Remove cobs from pot. Add corn kernels and tofu. Stir, breaking
tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more
sambal oelek and oil.

2 0 1 6 M ER E D IT H C O R P O R AT I O N . A L L R I G H T S R E S ERV E D.

You can find red curry paste, a blend of ginger, garlic, lemongrass,
and chiles, in the international aisle of most grocery stores.

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78

Make & Take

E V E RY DAY FO O D

Say goodbye to your #SadDeskLunch with these genius

midday meals. Theyre light, flavorful, andperhaps best
of allsimple to make in the morning. Plus, how to
pack them to maintain their deliciousness six hours later.
PHOTOGRAPHS BY BRYAN GARDNER TEXT BY BROOKE PORTER KATZ

Make sure to leave extra

space in the container
for easy mixing.
To avoid wilted greens,
add dressing, salt,
and pepper just before
eating, then cover
and shake.

SALAD STARS

PACKING TIP

Portable salads call for hearty

greens that wont wilt by noon.
We build on a base of one cup
each of torn baby kale and romaine
for maximum flavor and crunch.

Store toppings
like croutons
and toasted nuts
in a resealable
plastic bag
or other separate container
so they dont
get soggy.

AVOCADO, MANGO, AND

TOASTED SEED SALAD (shown)
Toppings: cup each edamame,
chopped mango, and sliced sugar
snap peas; avocado coated in
cup mixed toasted seeds (sesame, pumpkin, sunflower, hemp).
Soy vinaigrette: 1 tablespoon ricewine vinegar, teaspoon each
brown sugar and soy sauce, 2
tablespoons extra-virgin olive oil,
salt and pepper to taste.
TUNA AND BUTTERBEAN SALAD
Toppings: cup each butter beans,
rinsed and drained; oil-packed tuna;
thinly sliced celery; torn croutons
(for recipe, see page 80).
Tomato vinaigrette: 1 tablespoon
red-wine vinegar, teaspoon
Dijon mustard, 2 tablespoons extravirgin olive oil, 2 tablespoons
quartered cherry tomatoes, salt
and pepper to taste.
QUINOA, DRIED CHERRY,
AND BLUE CHEESE SALAD
Toppings: cup each cooked
quinoa and thinly sliced fennel;
2 tablespoons each dried
cherries, blue cheese, and chopped toasted almonds.
Dijon vinaigrette: 1 tablespoon redwine vinegar, teaspoon Dijon
mustard, 2 tablespoons extra-virgin
olive oil, salt and pepper to taste.

Coating the cut

avocado half
in seeds keeps the
surface from
browning.

R EC I PES BY L AU RY N T Y R EL L A N D L AU R A R EG E ; FO O D ST Y LI N G BY G R EG LO F TS; C RYSTA L C L E A R R ECTA N G L ES, FRO M $ 5 E AC H , C O N TA I N ERSTO R E.C O M

POWER LUNCHES

80

Make & Take

E V E RY DAY FO O D

NICE SPREAD
1 | VEGGIE
BANH MI

SUPER SANDWICHES
Nobody likes a soggy lunch, which is why you should
t art with a crisp baguette and scoop out some of the
bread. Then follow with one of these ultra-flavorful
combosin each, you t rategically layer ingredients so
they marinate beautifully. The result: a sandwich that
tates even better a few hours later.

PACKING TIP
Wrap with
plastic, then aluminum foil to
keep everything
tightly in place.

Toss cup julienned

carrots with 1 teaspoon each brown
sugar, lime juice, and
pickled-jalapeo
juice. Season with salt.
Spread Spicy Mayo
(see recipe, right)
on both sides of bread.
Layer cup sliced
cooked beets, dressed
carrots, and a few
pickled jalapeos. Top
with cilantro sprigs.

Amp up mayo
three different
waysone for
each sandwich.

Start with
2 tablespoons
mayonnaise

Spicy Mayo

2 | HAM AND
HAVARTI
Spread Mustard Mayo
(see recipe, right)
on both sides of bread.
Layer with 2 slices
Havarti, cup arugula,
and 2 slices Black Forest ham.

3 | CHICKEN
PAN BAGNAT

Toss cup shredded

cooked chicken (for
a great recipe, see page
71) with cup sliced
roasted red peppers,
teaspoon minced garlic, and 2 tablespoons
each red-wine vinegar and extra-virgin
olive oil. Season
with salt and pepper.
Spread Olive Mayo
(see recipe, right) on
both sides of bread.
Top with chickenpepper mixture and
whole basil leaves.

ADD

1 teaspoon Sriracha
Mustard Mayo

ADD

1 teaspoon Dijon and

1 tablespoon chopped
cornichons
Olive Mayo

ADD

1 tablespoon finely
chopped olives

KEEP IT FRESH
You can always have sandwich bread on hand by freezing single-serving baguette portions. First, cut one into four equal pieces and slice each lengthwise
(so it opens like a book). Scoop out the inside and save it for breadcrumbs or
croutons (see recipe, right). Wrap the sections individually in plastic and stick them
in the freezer. Reheat as needed in a toaster or conventional oven before using.

Use the scoopedout bread to make

croutons: Preheat
oven to 375. Toss
1 cup torn pieces
with 2 tablespoons
extra-virgin olive
oil. Season with salt
and pepper. Spread
on a rimmed baking sheet; bake,
turning once, until
crisp and golden,
about 12 minutes.
Let cool completely.

I L LU ST R AT I O N BY B ROW N B I R D D ES I G N

For Salad Day

82

Make & Take

E V E RY DAY FO O D

JUST-ADD-WATER SOUPS
Weve all been there: You want soup for lunch, but
youre not sure how to carry it without the risk
of leakage. Enter these simple recipes, which layer
quick-cooking ingredients and condiments like
miso, harissa, and chipotle. When youre ready to
eat, create the delicious broth: Fill the container
almot to the top with water, seal, shake, remove
the lid, and microwave for two minutes. Then season with salt, reseal, gently swirl, and enjoy.

Since hot water

quick-cooks the
ingredients, slice
the vegetables
extra thinly so
theyll be ready
in a snap.

ASIAN RICE-NOODLE
SOUP WITH BOK CHOY

PACKING TIP
MEDITERRANEAN
VEGETABLE SOUP WITH
COUSCOUS
2 tablespoons couscous
1 tablespoon mild harissa
cup very thinly sliced
zucchini
cup chickpeas, drained
and rinsed
cup halved cherry
tomatoes
1 tablespoon packed basil
leaves, torn if large

A wide-mouthed
heatproof container with
a tight-fitting lid
is your best
bet. And since
it doubles as
a bowl, theres
one fewer thing
to clean.

1 ounce uncooked
vermicelli rice noodles
cup very thinly sliced
baby bok choy
cup frozen corn, thawed
2 button mushrooms,
very thinly sliced
4 teaspoons miso paste
2 tablespoons very
thinly sliced small sweet
or spicy peppers
1 tablespoon very
thinly sliced scallions,
white and light-green
parts only

SPICY SOUTHWESTERN
SOUP WITH CHORIZO

cup frozen peas,

thawed

cup black beans,

drained and rinsed
2 teaspoons chipotlein-adobo sauce
(without any chiles)
cup very thinly sliced
white onion
cup packed babyspinach leaves,
very thinly sliced
cup very thinly sliced
dried chorizo

2015 TYSON FOODS, INC.

Hillshire farm turkey

is slow roasted for hours.
And devoured in seconds.

At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal
every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich
youve ever tasted. Visit HillshireFarm.com for more sandwich inspiration.

84

Sweets
E V E RY DAY FO O D

You dont need to be a kid to crave

the salty sweetness of peanut
butter and jelly. Embrace your
love of a good PB&J with our take
on the classic sandwich, served
up in fine dessert form. Here,
creamy cheesecake squares meet
a Concord-grape glaze.
PHOTOGRAPH BY BRYAN GARDNER

1. Preheat oven to 350. Brush a 9-by13-inch baking dish with butter.

Active Time: 35 min.

Total Time: 6 hr. 30 min.
Makes: About 24 two-inch squares

2. Finely grind crackers in a food processor. Add melted butter, peanuts,

brown sugar, and teaspoon salt;
pulse until peanuts are chopped and
texture of mixture resembles wet sand.
Transfer to prepared baking dish; press
firmly and evenly into bottom and
three-quarters of the way up sides.
Bake until set and slightly darkened,
12 to 15 minutes. Let cool completely.

Three things go into making this

recipe really smooth: creamy peanut
butter, like Jif or Skippy (our testkitchens go-to for baking); and roomtemperature eggs and cream cheese.
6 tablespoons unsalted butter,
melted, plus more, softened,
for brushing
14 graham crackers (each 3 by
5 inches), broken into pieces

cup unsalted roasted peanuts

cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese
(4 eight-ounce bars), room
temperature
1 cup creamy peanut butter,
such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract

Roasted peanuts
add extra crunch
and a rich, nutty
flavor to the
classic grahamcracker crust.

1 cup Concord-grape jelly

3. Reduce oven to 325. In a mixer fitted with the paddle attachment, beat
cream cheese and peanut butter on
medium speed until smooth. Gradually
beat in granulated sugar until light
and fluffy, scraping down sides of bowl
as needed. Beat in remaining teaspoon salt. Beat in eggs, one at a time,
then vanilla until smooth. Pour filling
into cooked crust; smooth top with a
small offset spatula. Bake until puffed
and set along edges but still slightly
wobbly in center, 40 to 45 minutes.
Let cool completely.
4. Whisk jelly in a saucepan over
medium until melted. Pour evenly over
cake, then tilt dish to spread jelly to
edges in a thin, even layer. Refrigerate
until jelly is firmly set, about 4 hours.
Cut cake into squares, wiping knife
between cuts for clean edges, or cover
and refrigerate up to 3 days.

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

ALL GROWN UP

PEANUT-BUTTER-AND-JELLY
CHEESECAKE SQUARES

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87

SEPTEMBER
PHOTOGRAPH BY MARTYN THOMPSON

Life starts
all over again
when it gets
crisp in the fall.
F. SCOT T FITZGER ALD,
THE GRE AT GATSBY

PHO

TOGR

APHS B
Y LENNART WEIBULL

TEXT

BY

A
DAN

BO

WE

88

Forget everything you know about basic blueberry or banana muffins.

These next-level recipes will wake up your breakfast routine with flavorful
grains, fruit-forward batters, and protein-packed fillings. (One even has
an entire hard-boiled egg inside!) Plus, theyre easy like Sunday morning
whip up a batch and enjoy them any day of the week.

sweet-potato
and chocolatechunk muffins

Olive oil and roasted

sweet potatoes make
these extra-moist.

gluten-free
blackberrycornmeal muffins

Almond flour lends

a nutty note to this treat.

STIR THINGS UP
Bake better-for-you muffins that are beyond delicious by
going for a few unique pantry ingredients, like millet
for a pop of crunch, or coconut oil for its tropical flavor.
Our new favorites feature healthy hacks, like adding
pured fruit in place of some of the sugar for sweetness,
and rich nut flours that are gluten-free.

For recipes,
see page 123.

THE DETAILS: Royal Copenhagen Blue Fluted Half Lace plates,

from $160 each, royalcopenhagen.us. Hario copper pour-over kettle,
$169, kaufmann-mercantile.com. Opposite: Russet measuring
cups, $28, anthropologie.com. Eric Bonnin Ceramics Kam stacking
mixing bowl, in Oatmeal, $120, ericbonninceramics.com.

90
NOW OR LATER
double-apple
bran muffins

Fresh, tart apple

and applesauce make
these naturally sweet
and never dry.

Muffins are the quickest of quickbreads. Put a

batch in the oven while sipping your coffee and theyll
be ready by your second cup. You can also make
them ahead and theyll stay fresh in an airtight container for a few days (but we do love their taste the
best the day of). To get a jump-start, mix the wet and
dry ingredients the night before, then just toss
everything together and bake them in the morning.

gluten-free
bananaalmond
butter muffins

This nut-butter-rich
recipe calls for no flour
and just a little sugar.

vegan
blueberry
muffins

Mashed bananas
replace eggs in these
wholesome rounds.

orange-anddate-crumble
muffins

Sweet with dates

and aromatic orange
zest, theyre coffee
cake in mini form.

GET IN GEAR
You can bake your muffins directly in greased tins for a golden
bottom, but paper liners or even pressed-in parchment will make
cleanup a breeze. Portion out evenly sized muffins with an ice
cream scoop, and when theyve finished baking, transfer them to
a cooling rack so they dont get soggy. Tempting as they are right out of
the oven, their texture is perfect after theyve cooled completely.
THE DETAILS: Williams-Sonoma copper cooling rack, $30, williams-sonoma.com.

zucchini,
Gruyre, and
black pepper
muffins

Wheat germ
adds a toasty flavor.

kale, corn,
and jalapeo
muffins

A touch of honey
brings out the corns
sweetness.

EAT YOUR
VEGETABLES
Got a CSA box full
of summer produce?
Bake a plateful of
savory muffins. Vegetables impart moisture and flavor as
the muffins cook,
and they play well
with spicy, peppery,
and cheesy additions
that strike a seriously satisfying
comfort-food chord.

93

MORNING GLORIES

R EC I PES A N D FO O D ST Y LI N G BY S H I R A B O CA R ; A RT D I R ECT I O N BY JAS PA L R I YAIT; PRO P ST Y LI N G BY TA N YA G R A FF

Muffins are the original grab-and-go breakfast, and this one

cleverly packs enough protein and flavor to keep you sated
through lunch. Inspired by the famed Rebel Within at the San
Francisco bakery Craftsman and Wolves, this twist can be
prepped the night before: Fry up the sausage, grate the cheese,
and boil the eggs until the whites are firm (the yolks will
finish cooking inside the muffins). The next day, just combine
and divide everything into tins and put them in a preheated
oven 30 minutes before you need to head out the door.

breakfast
egg-and-cheese
muffins

Sour cream keeps

them moist and
adds a subtle tang.

94

INTO THE MYSTIC

The base of this rustic fence is made
from black-locust
wood, a material
known for its durability. Landscape designer Dean Riddle
then cut a mix of
saplings, which will
weather beautifully
over time, to four
and a half feet and
attached them to
the base with nails.

P HO T OGR A P HS BY NGOC MINH NGO T E X T BY MELIS S A OZ AWA

As summer waves goodbye, step into a romantic September garden in New Yorks Catskill Mountains that bursts with late-season splendor.

BEYOND THE GARDEN GATE

96

A FINE BALANCE
Its tempting to
want to maximize
the bed space and
minimize the path
size, says Riddle.
But when the plants
are full and overflowing, they actually
take up twice as much
room as the beds.
Even at its wildest, the
ample pathways
mean there is plenty
of room to walk
around the garden.

THE LONG VIEW

The house was designed by architect
George Reid in 1906. The garden
is right outside the kitchen, Robertson
says. So when we open the windows
in the morning, the scent fills the room.

IT

MIGHT BE THE HEADY SCENT

of phlox that greets you, or

the steady hum of insects
flitting from blossom to
blossom, or just the sheer
volume of flowers you see past the gate.
But its all of those things that add up to
a feast for the sensesexactly what
owner Rebecca Robertson had in mind
when she and her husband hired landscape designer Dean Riddle to reimagine
the grounds of their Catskills weekend
home into an overgrown English garden, in Robertsons words.

Riddle, who is known for his abundant planting style,

calls it Rebeccas gardena lush, blousy, and endlessly
romantic display of flowers that he framed with a rustic
stick fence. The layout is simple: eight raised beds (each
about three and a half feet wide) divided by gravel paths.
While the structure is orderly, the plants are encouraged
to be anything but. A floriferous groupingsweet peas,
cleome, phlox, flowering tobacco, and columbineselfsows and spills out of the beds. Each spring, Riddle thins
the perennials, coaxes or removes volunteer plants, and
introduces annuals like morning glories, Verbena bonariensis, and trailing petunias. Robertson loves it when
the garden is at its lushest and most overgrown. But to
keep the area loose without its looking chaotic or messy,
Riddle makes sure the paths are crisp, weeded, and free
of debris. It sets up a beautiful tension, he says.
The couple also asked Riddle to screen out the car park
and the long driveway that leads to the house. To do so,
he devised a beautiful, woodland-like landscape surrounding a winding path. Sticking to a soft palette of
pastels, he planted native and native-associated varieties
that are adapted to the region: redbuds (Cercis canadensis)
and Juneberry trees (Amelanchier lemarckii), Little Lime
hydrangeas and fragrant white Clethra shrubs, and
groundcovers like geraniums and ferns, which are appealing to the eye during all seasons.
For Riddle, there is a time after hes created a landscape
when he needs to let it start telling its own story. Now,
five years later, he can begin to do just that. Its very
much a gardeners garden, he says. There needs to be
a controlling hand, but one of the lovely things about
watching it mature is to just let it be. And Robertson takes
pleasure in seeing the story unfold: I love it in the morning, when the bees and hummingbirds are very busy.
I love it in the late afternoon, when the light changes
the depth of color of the leaves and flowers. And I always
love it when our dog is therea goldendoodle in a sea
of entangled blue, white, mauve, and green.

98

BEAUTY
UNDERFOOT
To grow creeping
thyme between
the paving stones,
Riddle swept a mixture of seed and
sand into the cracks
in the early winter
so it would germinate
in the spring.

BREAKING THROUGH
The stick fence keeps the space contained but
not restricted, as plants are encouraged to grow
between the saplings. Riddle loves how it doubles as a trellis for vines like Heavenly Blue morning glories and Duchess of Albany clematis.

99

YOU MUST STAKE YOUR CLAIM

AND BE IN CHARGE, BUT AT THE
SAME TIME LET THE GARDEN HAVE ITS
OWN PERSONALITY, SAYS RIDDLE.

GIVING TREES
Riddle planted multistemmed Juneberry trees, which
he thinned to create an open habit,
along the path
leading up to the
house. They erupt
in frothy white
flowers in spring,
and are followed by
berries that are
delicious to people
as well as to
cedar waxwings
and other birds.

100

ROOMS FOR
IMPROVEMENT

Theres hidden
potential for

greatness in
every space.
Unlock it with these

smart, stylish
ideas that

transform
overlooked areas
into the best spots
in your home.
PHOTOGRAPHS BY KATE MATHIS TEXT BY SARA MORROW

CARVE
OUT A COZY
NOOK
This custom builtin transforms a
walk-through room
(or a wider hallway)
into a sweet spot
for getting lost in a
good book. You can
also take the idea
one step further by
adding drawers
underneath to store
blankets and extra
pillows. To achieve
a similar DIY look,
flank a deep bench
or loveseat with two
bookshelves securely mounted to
the wall.

THE DETAILS
IKEA Viktigt baskets
with lids, $10 each,
ikea.com. Juniper
Books Word Cloud
Classics Complete
Set, $745, juniper
books.com.

BE FLEXIBLE
Triple-jointed light
fixtures, like these Signal 2 arm wall sconces
by Jield ($399 each,
shophorne.com), allow
for just-right illumination, no matter your
angle of repose.

THE DETAILS
Van Dykes Restorers
Architectural Olympic shelf brackets,
12", in Alder, $34.25
each, vandykes.com.
Ballard Designs
Paris Bistro counter
stools, $289 each,
ballarddesigns.com.

REACH NEW
HEIGHTS
Depending on the
windows location,
opt for the table to
sit at counter or
bar heightaround
34 or 40 inches,
respectively.

CREATE A
PRETTY PERCH

MAKE AN
ENTRANCE

By simply hanging a shelf across a window, you can give purpose

to an unexpected area and, best of all, take in a view. We just
mounted brackets to the molding and added a few stools to make
a new table, which is workstation-perfect with a morning coffee
and a laptop, and a great vantage point for relaxing while
watching the kids play in the yard. Bonus: It can double as a sundrenched but toddler- or pet-proof locale for potted herbs.

Literally. With front doors that open into a living or dining room,
differentiate the space by creating a wall that functions as a stylish divider as well as a storage center. We painted the inside of
a birch IKEA unit, then wrapped the exterior with painted fiberboard so it fit snugly over the baseboard molding. Shoes go on the
bottom, but a beautiful collection on top draws the eye upward,
helping this workhorse feel more decorative than utilitarian.

103

HANG LOOSE
These medium circular hooks by Staffan
Holm for Hay can
handle bags, scarves,
and other goods that
beg for a designated
home (in Natural
Ash, $28 each, moma
store.org).

THE DETAILS
IKEA Kallax shelving unit, in
Birch Effect, $149; Kallax inserts with 2 drawers, in White,
$20 each, and with door,
in White, $15 each; and Drna
boxes, in White, $5 each,
ikea.com. Simpson Door Company Contemporary thermal
exterior door with white
laminate glass (#7406), from
$1,100, simpsondoor.com.

STASH
AND STORE
Dress up cabinet
fronts and drawers
with DIY pulls.
Drill a hole in each
panel, then attach
a folded piece of
leather with a small
screw and nut.

104

PIN LIKE A PRO

Grouped together, these
Michaels ArtMinds diminutive cork tiles make
quite a statement (in
Natural, $12 for 4, michaels
.com). The best part?
Each comes with mounting tape, which makes
hanging the grid a breeze.

A RT D I R ECT I O N BY JAS PA L R I YAIT; ST Y LI N G BY LO R N A A R AG O N

PAINT IT ON
A durable, easy-toclean semigloss paint,
typically reserved
for molding and trim,
does the trick here.
The neutral shade
(Revere Pewter, from
Benjamin Moore) lets
the rustic pines character shine through.

OPEN UP
Leave the bottom
panel exposed for
stashing commonly
used items, like
gardening tools and
cleaning supplies.

HANG A
HUB

ADD UNDERSTAIR STORAGE

Embrace the fact that the kitchen is the bustling heart of your home
by turning a wall into a cheery communication center. This panel,
sandwiched between a window and a patio door, was previously
unused. We covered it with two dozen 12-by-12-inch cork tiles to bring
warmth and offer plenty of real estate for tacking up reminders,
grocery lists, kids artwork, and inspiring images to keep everyone
smiling throughout the day.

Its been there all along, yet few homes utilize it. The space under
your steps is roomier than most closets, and there are many
ways to take advantage of it. You can open the wall and fill it with
open shelving, or even hire a contractor to install plumbing for
a powder room. We built drawers to find a permanent (and outof-sight) solution for mail, stray mittens, dog leashes, and other
household ephemera that needs a home.

106

THE PURPLETOPPED TURNIP IS

THE MOST
COMMON VARIETY
AND HAS A CLEAN,
PEPPERY BITE.

LOOK FOR
DIFFERENT-COLORED
AND -SHAPED
HEIRLOOM CARROTS,
WHICH TASTE
ESPECIALLY SWEET.

ROOTS
From beets to carrots to turnips,
theres something undeniably
beautiful about these vibrant,
rainbow-hued vegetables that grow
underground. Serve them raw in
saladsthey snap with sweetness
thanks to their natural sugarsor
roast them to intensify their flavor.
With many, you can use the
leafy tops to test freshness (the
firmer, the better)and then
eat them, too. Theyre great sauted
or turned into pesto.

For recipes, see page 128.

E XC ER P T ED FRO M M A RT H A ST E WA RT S V EG E TA B L ES: I N S PI R ED R EC I P ES A N D TI P S FO R C H O O S I N G, C O O K I N G, A N D ENJ OY I N G T H E FR ES H EST S E ASO N A L FL AVO RS , FRO M T H E ED ITO RS O F M A RT H A ST E WA RT LIV I N G,

PH OTO G R A PH S BY N G O C M I N H N G O A N D OT H ERS . C O PY R I G H T 20 1 6 BY M A RT H A ST E WA RT LIV I N G O M N I M ED IA , I N C. R EPR I N T ED BY PER M I S S I O N O F C L A R KS O N P OT T ER , A N I M PR I N T O F PEN G U I N R A N D O M H O U S E L LC.
A L L R I G H TS R ES ERV ED; PH OTO G R A PH BY M A RC U S N I L S S O N (B O RS C H T )

P HO T OGR A P HS BY NGOC MINH NGO

vegetable
LOVE

Weve always adored them. Were cooking with

them more creatively than ever. Now were thrilled to bring
you a taste of whats to come in our new 328-page book,
Martha Stewarts Vegetables. This paean to produce, on shelves this month,
is packed with buying, storing, and prepping tips
for every variety imaginableand 150 recipes.
Consider this a sneak peek of your go-to,
year-round guide to garden-fresh eating.

While traditional borscht recipes call for boiling the roots, we roat them
intead for a deeper, richer flavor. This recipe comes with built-in lessons
on what pairs well with beets, including potatoes and sour cream to
balance their sweetness, and fresh herbs to bring out their bright notes.

roastedbeet-andpotato
borscht

GREENS
Leafy greens are among the most
nutrient-rich vegetables, and
they lend themselves to being prepared every which way: juiced,
chopped into salads, wrapped
around grilled meats, quickly sauted,
or simmered until their flavor turns
sweet and deep. When shopping for
any variety, youll recognize the
good ones by their vivid color and
taut, compact stems.

LACINATO KALE
ALSO CALLED
DINOSAUR KALE AND
CAVOLO NEROHAS
TALL, BROAD,
WRINKLY LEAVES
THAT MAINTAIN
THEIR TEXTURE EVEN
AFTER COOKING.

109

DAV I D M A LO S H (O R EC C H I E T T E )

The only embellishments greens needwhether youre using pungent

broccoli rabe or earthy chardare garlic, olive oil, and maybe a
touch of heat from red-pepper flakes. Add sweet tomatoes, toated
breadcrumbs, and pata and youve got one satisfying meal.

orecchiette
with
broccoli
rabe and
tomatoes

110

FRESH SHELL BEANS,

SUCH AS CRANBERRY,
EDAMAME, AND
LIMA, HAVE A CREAMY
TEXTURE AND
DONT NEED TO BE
SOAKED BEFORE
COOKING.

PODS
Time is of the essence when it
comes to snow peas, fava
beans, okra, and other pods
(aka legumes). They taste
their very best right after
being harvested, so buy them
at farm stands and enjoy
them immediatelyor blanch
them and reheat later.

LIKE ITS GREEN

COUNTERPART, PURPLE
OKRA IS A CLASSIC
PICKLING VEGETABLE.

Crisp green beans (or haricots verts) and buttery shell beans come together
with a riot of herbs in this take on the Middle Eatern bread salad, fattoush,
which tates like summertime in a bowl. Here, both types of beans are boiled
and then shocked in ice water to preserve their colors and textures.

green bean,
shell bean,
and sweet
onion
fattoush

112

STORE ASPARAGUS
LIKE FRESH
FLOWERS: STAND
THEM UPRIGHT
IN WATER, WITH
THE TIPS LIGHTLY
COVERED
WITH A DAMP
PAPER TOWEL.

YOU CAN FREEZE

RHUBARB FOR
UP TO A YEAR
TO ENJOY OUT OF
SEASON.

STALKS
Aromatic fennel, tart rhubarb,
mild celery, and other
stalks have their own distinct
flavors. The one commonality:
Theyre most delicious and tender
when young (they can
get tough and stringy with age).
Your best bet is to seek out
smaller, younger specimens.

FO O D ST Y LI N G BY FR A N C ES B O SW EL L ; A RT D I R ECT I O N BY M I C H EL E O U T L A N D

113

Fennel has a sweet anise flavor, and like asparagus, celery, and kohlrabi, its delicious
eaten raw. (To do so, we recommend cutting the bulb thinly or into matchticks, then
tossing it into salads.) But when cooked, as in this creamy seafood tew, fennel imparts
a mild celery-like flavor that pairs beautifully with briny clams and fresh tarragon.

clam pan
roast with
fennel and
sausage

114

MODERN
LOVE

To transform her 1964 Eichlerstyle house from dreary to airy,

Steinback removed low tile
ceilings to expose cedar beams,
gutted the bathrooms and
basement, replaced the floors,
and renovated the kitchen. An
Eero Saarinen Tulip table anchors her dining area. The textile artwork is vintage, and
the glass pieces were made by
her friends, the glass artists
Andi Kovel and Justin Parker, of
Esque Studio. Opposite: In the
living room, the Baker sofa
is from 1stdibs.com, the table
and patterned rug are Moroccan, and the chair and cabinet
are midcentury.
THE DETAILS
From left: Cedar & Moss Tilt Regular sconce, in Brass, $95, cedar
andmoss.com. Cedar & Moss
for Rejuvenation floor lamp, in
Brushed Satin, $449, rejuvenation
.com. Esque Studio Waterdrop
jug, from $360, esque-studio
.com. Tom Kelley Salt chairs, $129
each, dwr.com. Cedar & Moss
Alder pendant lights, in Opal and
Brass, from $349 each, cedar
andmoss.com. Opposite: Kat +
Maouche vintage Moroccan rug,
from $1,300 (for similar styles),
katandmaouche.com. Cedar
& Moss for Rejuvenation Cyprus
three-arm floor lamp, in
Brushed Satin Brass with OilRubbed Bronze Shades, $799,
rejuvenation.com.

For lighting any space, Steinback

believes the key is layers
that means overhead, wall,
and table lights, as well as dimmers.
You need lots of options
for different moods.

LIGHTING THE WAY

P HO T OGR A P HS BY JA K E S TA NGEL
T E X T BY JENNIFER T UNG

Portland, Oregon, native MICHELLE STEINBACK is igniting the design world with her
light fixtures, which combine modern shapes with classic details.
Shes struck the same balance in her midcentury home, a haven filled with
vintage finds and handmade pieces from friends. Add Steinbacks illuminations
and her three happy kids to the mix, and the place glows with life.

116

Steinback and her broodDak, 10; Sunshine, 4;

and King, 8relax on the deck behind their home, which
borders Oregons Tryon Creek State Natural Area.

When Michelle Steinback started her

lighting company three years ago, she
drafted a personal mission statement and
pinned it to her studio wall. I have always been unswervingly true to myself, a
part of it read. Keep doing that; just dont
be insensitive to others along the way.
Those words propelled Steinback as she built her collection of
stylish and extremely popular sconces, pendants, and lamps.
They also speak to the rebirth, both personal and professional,
that she experienced along the way.
Steinback, 40, has design sense in her DNA. My great-grandmother was a painter, and my grandfather was an inventor,
she says. My dad was a musician and small-business owner.
My mom was a fabric buyer, and we had a dedicated crafts room.
The first in her family to go to college, Steinback majored in art
history at Whittier College in California, which led to a year
abroad in Lausanne, Switzerland, and Copenhagen, Denmark
two places that enormously influenced her aesthetic. The idea
of reacting against ornamentation spoke to me, she explains.
So did the Bauhaus mission of designing for everyday people.

After college, Steinback earned a masters

degree in landscape architecture and got a job
at an urban-planning firm back in Portland.
She eventually moved to a local home-goods
company, where she spent 10 years rising
to the position of vice president and director
of lighting and marketing. While there, she
married her college boyfriend and had three
children. In December 2012, desperate for
more space, she and her husband looked at
a dilapidated midcentury house in the Portland
suburb of Lake Oswego that a wealthy Manhattanite had left abandoned for 20 years.
It was a wreck, Steinback says. It smelled
like mold and mice. But it backed up to
the Tryon Creek State park, and the back of
the house was all glass.
Soon after they purchased the home, Steinbacks world imploded. In January 2013, the day after the closing,
she got laid off. Two months later, during the demolition stage
of her renovation and with a nursing baby and two little boys underfoot, her marriage fell apart. Strapped for cash and reeling
from stress, she continued the work, which included ordering 35
European sconces on eBay to light her basement. When they
didnt fit properly, Steinback had an epiphany: I realized I knew
how to make my own, and I could sell them, she says. With
the money reserved for her kitchen renovation, she started making
lamps at night while her kids slept. She named her fledgling
company Cedar & Moss, after the foliage in her lush backyard.
When Steinback launched in November of that year, her
line instantly took off. Since then, shes grown her staff to 11
(I hired all women at first, because they worked in my home,
and I wanted to feel comfortable, she says), partnered with the
Williams-Sonoma-owned company Rejuvenation, and bought
a separate work space. Today, shes less concerned about survival
her clients include restaurants and boutique hotels around the
worldand more focused on paying her good fortune forward.
I was so shattered, and the universe was there for me, she says
of her amazing rebound. Sometimes the bad things that happen
to you turn out to be the best things. Now I want to nurture
and empower others.

Clockwise from top left: When Steinback bought the house, she stripped gray paint off the front door to restore the original

NATURAL
SETTING

bright-orange entrance. King soars on a 50-foot rope swing in the backyard. Steinback has designated a room in her
basement as a design library, where she stores inspiring vintage fixtures along with works in progress. Sunshine loves
to splash around in the stream behind the house. The biggest perk of having my own studio is the flexibility I have to spend
more time with my children, Steinback says. At home, we love to play chess, draw, or be outside together.

118

COOKS
CORNER

Thanks to savvy budgeting and bartering, Steinback

spent only $6,000 on her
kitchen reno. After shed
traded lights for two friends
labor, she and they painted
the cabinets white and
restored the doors, built the
island, and installed
shelves and IKEA butcherblock countertops. Wishbone chairs by Hans Wegner
hug the table.
THE DETAILS
Cedar & Moss Alto sconces,
$189 each, and Alto Rod
pendants with 12-inch globes,
from $229 each, cedarand
moss.com. Sawkille tall stools,
in Bleached Maple, $850 each,
sawkille.com.

BRIGHT
IDEAS

A Paul Cadovius
Cado wall unit in her
home office serves as
Steinbacks sketching
and design station;
the floor lamp, chair,
and mirror are vintage.
I work in this space
almost every night after
the children go to
bedtypically until the
wee hours, she says.
I love the quiet and serenity of late nights.

Steinbacks bedroom
is filled with pieces shes
collected: The throw on the
bed is from an estate sale,
the carpet is from Portland
vintage Moroccan-rug
shop Kat + Maouche (katand
maouche.com), and the
chair cushion is covered in
Schumacher Queen of
Spain fabrica pattern Mick
Jagger once had on his walls.
She framed antique weavings for artwork, and
the lamp on her nightstand
is a prototype for her line.

PRO D U C ED BY LO R N A A R AG O N; A RT D I R ECT I O N BY JAS PA L R I YAIT

E ASY E ARTH
TONES

121

WOODSY
WELCOME

Steinback bought her

patio furniture on Craigslist, and added black
IKEA cushions and pillows
she made from African
and batik textiles found at
estate sales. The rug is
also from Kat + Maouche.
I have really good vintage luck! she says.
The string lights in the
trees are from Target.

123

T H E HANDBOOK
How-tos and Recipes From This Issue

HOW-TO

Muffins Remixed
PAGE 88

Good Things
PAGE 22

sugar, eggs, oil, and mashed

sweet potato. Stir wet ingredients
into dry until just combined.
Fold in chocolate.

88

uf

f in

s remi xed

Forget everything you know about basic blueberry or banana muffins.

These next-level recipes will wake up your breakfast routine with flavorful
grains, fruit-forward batters, and protein-packed fillings (one even has
an entire hard-boiled egg inside). Plus, theyre easy like Sunday morning
whip up a batch and enjoy them any day of the week.

PAINTED PENCILS
Supplies

Craft paint, in 2 different

shades
Aluminum foil
Number 2 pencils
Washi or clear tape
1. Squeeze paints in 2 parallel,

pencil-length strips on a piece

of foil.
2. Cover pencil erasers with
tape to protect them.

GLUTEN-FREE BLACKBERRYCORNMEAL MUFFINS

Active Time: 15 min.

Total Time: 1 hr. 5 min.
Makes: One dozen

Active Time: 15 min.

Total Time: 1 hr. 5 min.
Makes: One dozen

You can substitute 1 cup of mashed

banana for the sweet potatoes;
reduce the sugar to cup and bake
as directed.

To make your own almond flour,

pulse 1 cup of sliced or slivered
almonds at a time in a food
processor until finely ground.

2 medium sweet potatoes

cup extra-virgin olive oil, plus

more for brushing (optional)
1 cups whole-wheat flour

teaspoon baking soda

1 teaspoons baking powder

2 teaspoons ground cinnamon

teaspoon kosher salt

SOURCES
Generals Cedar Pointe No. 2
pencils, $24 for 3 dozen, general
pencil.com. Martha Stewart Crafts
Multisurface Satin acrylic craft
paint, in Slate Gray and Cloud,
$2.50 for 2 oz., michaels.com.

2 cups almond flour

1 teaspoons baking powder

cup sugar

5. Remove tape from erasers.

1 stick unsalted butter,

room temperature, plus more
for brushing (optional)

cup fine cornmeal

paint strips, then roll through

paint.
plastic cups to dry. (This ensures that they wont stick
to foil once completely dry.)

B RYA N GA R D N ER (PEN C I L S)

SWEET-POTATO AND
CHOCOLATE-CHUNK
MUFFINS

3. Place pencils parallel to

4. Place pencils on top of

3. Divide batter evenly among

muffin cups. Bake until golden
and tops spring back when
lightly touched, about 24 minutes.
Let cool 5 minutes in tin, then
transfer to a wire rack and let
cool completely.

3 large eggs, room temperature

5 ounces bittersweet chocolate
(60 percent cacao), coarsely
chopped (1 cup)

1. Preheat oven to 400. Prick

sweet potatoes all over with
a fork; place on a parchmentlined baking sheet. Bake until
tender when pierced with a knife,
about 1 hour. Let cool, then scoop
out and mash flesh; discard
skins. Measure out 1 cup, reserving remainder for another use.
2. Reduce oven to 350. Line a
standard 12-cup muffin tin with
baking cups or lightly brush
with oil. In a medium bowl, whisk
together flour, baking powder,
baking soda, cinnamon, and salt.
In another bowl, whisk together

teaspoon kosher salt

cup sugar, plus more for

Add eggs, one at a time, beating well after each addition.

Add dry ingredients and beat
until just combined. Fold in
1 cup blackberries.
2. Divide batter evenly among
muffin cups. Scatter remaining
cup blackberries on top; sprinkle with sugar. Bake until golden
and tops spring back when
lightly touched, about 25 minutes.
Let cool 5 minutes in tin, then run
an offset spatula around edges
and transfer to a wire rack; let
cool completely.

PRO TIP
Muffins freeze beautifully.
To make sure they don't get
squished in the process, place
them in the freezer on a sheet
pan; then, once theyre frozen,
transfer them to a resealable
plastic freezer bag. Before serving, wrap them in parchmentlined foil and heat in a 350
oven for 10 minutes.

sprinkling
Grated zest of lemon
3 large eggs, room temperature
1 cups fresh blackberries,
halved

1. Preheat oven to 375. Line a

standard 12-cup muffin tin with
baking cups, or lightly brush
with butter. In a small bowl, whisk
together almond flour, cornmeal,
baking powder, and salt. Beat
butter with sugar and lemon zest
on medium-high speed until
pale and fluffy, about 5 minutes.

DOUBLE-APPLE BRAN
MUFFINS
Active Time: 15 min.
Total Time: 1 hr. 5 min.
Makes: One dozen
Applesauce makes these muffins
extra-tender. Fresh diced apple adds
a refreshing pop of flavor.
1 stick unsalted butter, melted,
plus more for brushing
(optional)
1 cup unbleached all-purpose
flour
1 cup wheat bran or toasted
wheat germ
2 tablespoons millet
1 teaspoon baking soda

teaspoon kosher salt

6 tablespoons packed lightbrown sugar

124
HOW-TO HANDBOOK

1 large egg, room temperature

1 cup unsweetened applesauce
1 Granny Smith apple, peeled,
cored, and cut into a -inch
dice (about 1 cup)

1. Preheat oven to 350. Line a

standard 12-cup muffin tin with
baking cups, or lightly brush
with butter. In a medium bowl,
whisk together flour, wheat bran,
millet, baking soda, and salt.
In another bowl, whisk together
butter, brown sugar, egg, and
applesauce. Stir wet ingredients
into dry until just combined.
Fold in apple.
2. Divide batter evenly among
muffin cups. Bake until golden
and tops spring back when
lightly touched, about 24 minutes.
Let cool 5 minutes in tin, then
transfer to a wire rack and let
cool completely.

GLUTEN-FREE BANANA
ALMOND BUTTER MUFFINS
Active Time: 15 min.
Total Time: 1 hr. 5 min.
Makes: One dozen
For additional crunch, top each
muffin with about 1 tablespoon
of granola before baking.
Saflower oil, for brushing
(optional)
1 cups almond butter
3 bananas, mashed (1 cups),
plus 1 banana, thinly sliced
3 large eggs, room temperature

cup sugar
teaspoon kosher salt
teaspoon baking soda
1 teaspoons apple-cider
vinegar

1. Preheat oven to 400. Line

a standard 12-cup muffin tin
with baking cups, or lightly brush
with oil. In a medium bowl,
whisk together almond butter,
mashed bananas, eggs, sugar,
salt, baking soda, and vinegar
until just combined.
2. Divide batter evenly among
muffin cups; top each with
2 to 3 banana slices. Bake until
golden and tops spring back

Recipes

when lightly touched, about

18 minutes. Let cool 5 minutes
in tin, then transfer to a wire
rack and let cool completely.
VEGAN BLUEBERRY
MUFFINS
Active Time: 15 min.
Total Time: 1 hr. 5 min.
Makes: One dozen
Coconut oil, which is solid at room
temperature, adds a mild sweetness;
vegetable oil can also be used.

cup virgin coconut oil,

melted, plus more
for brushing (optional)
1 cup unbleached all-purpose
flour
1 cup whole-wheat flour
2 teaspoons baking powder

teaspoon kosher salt

cup granulated sugar
2 bananas, mashed ( cup)

ORANGE-AND-DATECRUMBLE MUFFINS

ZUCCHINI, GRUYRE, AND

BLACK PEPPER MUFFINS

Active Time: 20 min.

Total Time: 1 hr. 10 min.
Makes: One dozen

Active Time: 15 min.

Total Time: 1 hr. 5 min.
Makes: One dozen

MUFFINS

Gruyre adds a rich nuttiness

to these savory muffins.

1 stick unsalted butter,

melted, plus more
for brushing (optional)
1 cup old-fashioned rolled oats

1 stick unsalted butter,

melted, plus more
for brushing (optional)

1 cup unbleached all-purpose

flour

2 cups unbleached all-purpose

flour

1 teaspoon baking powder

teaspoon baking soda

1 tablespoon baking powder

teaspoon kosher salt

1 tablespoon sugar

1 cup lowfat buttermilk

cup packed light-brown sugar

Finely grated zest of orange

2 large eggs, room temperature

cup chopped pecans

cup chopped pitted Medjool
dates (about 5)

1 cup almond milk, room

temperature

CRUMBLE

1 teaspoon pure vanilla extract

cup unbleached all-purpose

1 cup fresh blueberries

Turbinado sugar, for sprinkling

1. Preheat oven to 425. Line a

standard 12-cup muffin tin with
baking cups, or lightly brush
with oil. In a medium bowl, whisk
together flours, baking powder,
and salt. In another bowl, whisk
together granulated sugar, bananas, coconut oil, almond milk,
and vanilla. Stir wet ingredients
into dry until just combined.
Fold in blueberries.

2. Divide batter evenly among

muffin cups. Sprinkle tops with
turbinado sugar. Bake until light
golden and tops spring back
when lightly touched, about 20
minutes. Let cool 5 minutes in
tin, then transfer to a wire rack
and let cool completely.

cup toasted wheat germ

cup old-fashioned rolled oats

flour

cup packed light-brown sugar

Pinch of kosher salt
4 tablespoons cold unsalted
butter, cut into small pieces

1. Muffins: Preheat oven to 400.

Line a standard 12-cup muffin
tin with baking cups, or lightly
brush with butter. In a medium
bowl, whisk together oats, flour,
baking powder, baking soda,
and salt. In another bowl, whisk
together buttermilk, butter,
brown sugar, orange zest, and
eggs. Stir wet ingredients into
dry until just combined. Fold in
chopped pecans and dates.
2. Crumble: In a small bowl, combine oats, flour, brown sugar,
and salt. With your hands, work
in butter until large, moist
clumps form.

3. Divide batter evenly among

muffin cups; top with crumble.
Bake until golden and tops
spring back when lightly touched,
about 20 minutes. Let cool 5
minutes in tin, then transfer to a
wire rack and let cool completely.

1 teaspoon kosher salt

teaspoon freshly ground

black pepper
1 cup milk
2 large eggs, room temperature
1 cup shredded zucchini
(from 1 small zucchini)
1 cup finely shredded Gruyre
(3 ounces)

1. Preheat oven to 400. Line a

standard 12-cup muffin tin with
baking cups, or lightly brush
with butter. In a medium bowl,
whisk together flour, wheat
germ, baking powder, sugar, salt,
and pepper. In another bowl,
whisk together butter, milk and
eggs. Stir wet ingredients into
dry until just combined. Fold in
zucchini and cup cheese.

2. Divide batter evenly among

muffin cups and sprinkle with
remaining cup cheese. Bake
until golden and tops spring
back when lightly touched, about
18 minutes. Let cool 5 minutes
in tin, then transfer to a wire rack
and let cool completely.

PRO TIP
To quickly bring cold eggs
to room temperature, cover
them in a bowl full of hot
water while you measure
the other ingredients.

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126
HOW-TO HANDBOOK

Did you know

handwriting
helps sharoen
sharpen
critical
thinking skills?

KALE, CORN, AND

JALAPEO MUFFINS

BREAKFAST EGG-ANDCHEESE MUFFINS

Active Time: 15 min.

Total Time: 1 hr. 10 min.
Makes: One dozen

Active Time: 40 min.

Total Time: 1 hr. 35 min.
Makes: 9

Serve these savory muffins with

a dash of hot sauce for extra kick.

This recipe is inspired by the

legendary Rebel Within muffin at
San Francisco bakery Craftsman
and Wolves.

1 bunch kale, cleaned and

torn into 2-inch pieces
1 stick unsalted butter,
melted, plus more
for brushing (optional)
1 cup unbleached all-purpose
flour
1 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk
2 large eggs, room temperature
2 tablespoons honey
1 jalapeo, seeded and
finely diced
1 cup fresh or thawed frozen
corn kernels

1. In a steamer set in a pot

of boiling water, cook kale until
bright green and just tender,
about 5 minutes. Let cool completely, then coarsely chop.
Measure out 1 cup; reserve remainder for another use.
2. Preheat oven to 375. Line a
standard 12-cup muffin tin with
baking cups, or lightly brush
with butter. In a medium bowl,
whisk together flour, cornmeal,
baking powder, and salt. In
another bowl, whisk together
butter, milk, eggs, and honey.
Stir wet ingredients into dry
until just combined. Fold in kale,
jalapeo, and corn.
3. Divide batter evenly among
muffin cups. Bake until golden
and tops spring back when
lightly touched, about 22 minutes.
Let cool 5 minutes in tin, then
transfer to a wire rack and let
cool completely.

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Recipes

11 large eggs, room temperature

cup plus 1 teaspoon

saflower oil, plus more for
brushing (optional)
8 ounces breakfast sausage,
casings removed
2 cups unbleached all-purpose
flour
1 teaspoon baking powder

teaspoon baking soda

teaspoon kosher salt
1 tablespoon sugar

cup sour cream

cup chopped scallions
1 cup finely shredded Asiago
(4 ounces)

1. Prepare an ice bath. Bring

a large pot of water to a boil.
Carefully add 9 eggs; boil 6
minutes. Transfer to ice bath until
cool enough to handle, then
carefully peel and transfer to
a paper towellined plate.

2. In a medium skillet, heat

1 teaspoon oil over medium-high.
Add sausage and cook, stirring
to break up, until browned, about
5 minutes. Transfer to a plate;
let cool slightly. Chop into peasize pieces.
3. Preheat oven to 400. Line
9 cups of a standard 12-cup
muffin tin with baking cups, or
lightly brush with oil. In a medium
bowl, whisk together flour, baking powder, baking soda, salt,
and sugar. In another bowl, whisk
together remaining cup oil,
sour cream, cup water, and
remaining 2 eggs. Stir wet ingredients into dry until just combined. Fold in sausage, scallions,
and cup cheese. (Batter will
be thick and doughlike.)

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128
HOW-TO HANDBOOK

4. Fill each prepared muffin cup

with 2 tablespoons batter. Nestle a cooked egg in each. For
each cup, scoop 2 more tablespoons batter and flatten it
slightly to form a disk. Cover
egg with disk; gently press to
seal. Sprinkle tops with remaining cup cheese. Bake until
golden and tops spring back
when lightly touched, about
22 minutes. Let cool 5 minutes
in tin, then transfer to a wire
rack and let cool completely.

Vegetable Love

When peeling beets, it's a good

idea to wear gloves to avoid staining your hands.

PAGE 106

100

Active Time: 15 min.

Total Time: 1 hr. 10 min.
Serves: 4

101

vegetable
LOVE

2 pounds red beets,

scrubbed, peeled, and cut
into a medium dice

ROOTS

1 pound russet potatoes, peeled

and cut into a medium dice

ROASTED-BEET-ANDPOTATO BORSCHT
There are dozens of variations on
borscht, the Eastern European
beet soup. Some (like this one) are
served hot, others chilled; some
are pured until smooth, others
are chunkybut all showcase the
beauty of beets. Sour cream is
the traditional topping; its tang tempers the sweetness of the beets.

2 shallots, coarsely chopped

3 to 5 sprigs thyme
2 tablespoons extra-virgin
olive oil
Kosher salt and freshly
ground pepper
5 cups low-sodium chicken
broth or water

1 tablespoon red-wine vinegar

Sour cream, thinly sliced
scallion greens, and
chopped fresh flat-leaf
parsley, for serving

1. Preheat oven to 400. In a

roasting pan or on a rimmed
baking sheet, toss together beets,
potatoes, shallots, thyme, and
oil; season with salt and pepper.
Arrange in a single layer and
roast until beets and potatoes
are tender, about 45 minutes.
2. Discard thyme. Transfer vegetables to a pot along with broth.
Bring to a simmer over mediumhigh and cook to heat through.
With a potato masher or the
back of a wooden spoon, mash
some vegetables until soup is
thick and chunky. Stir in vinegar

129
Recipes

and season with salt and pepper.

Divide among bowls; top with
sour cream, scallion greens, and
parsley; serve.

Active/Total Time: 25 min.

Serves: 6

ORECCHIETTE WITH
BROCCOLI RABE AND
TOMATOES

1 cups plain fresh

breadcrumbs

For this pasta dish, broccoli rabe

and orecchiette are cooked together
in one pan. You could stop there
and simply finish with a drizzle of
extra-virgin olive oil and some finely
grated Pecorino Romano, but its
exceptionally good tossed with an
all-star Italian sauce of anchovies,
garlic, capers, and tomatoes, and
topped with toasted breadcrumbs.

7 tablespoons extravirgin olive oil, plus more

for drizzling

Kosher salt
4 anchovy fillets, rinsed and
patted dry
6 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed,
drained, and chopped
1 pound cherry tomatoes, halved

teaspoon red-pepper flakes

1 pound orecchiette
1 pound broccoli rabe, trimmed
and cut into 2-inch pieces

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1. In a large saut pan, heat

3 tablespoons oil over medium.
Add breadcrumbs and season
with salt. Cook, stirring frequently,
until crisp and golden, about
5 minutes. Transfer breadcrumbs
to a plate.
2. Add 2 tablespoons oil to pan;
heat over medium. Add anchovies and stir until they dissolve
into oil, about 1 minute. Add garlic
and capers; cook, stirring,
until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper
flakes, and remaining 2 table-

spoons oil. Increase heat to

medium-high; cook, stirring occasionally, until tomatoes begin
to break down, about 5 minutes.
3. Meanwhile, cook pasta in a
large pot of salted boiling water
according to package instructions until al dente, adding broccoli rabe 2 minutes before end
of cooking time. Drain pasta and
broccoli rabe, reserving cup
pasta water.
4. Add pasta, broccoli rabe,
and reserved pasta water to tomato mixture in pan. Cook over
medium-high, stirring gently, until liquid has thickened slightly,
about 2 minutes. Transfer to
a serving dish, top with breadcrumbs, and serve immediately.

130
HOW-TO HANDBOOK

4 ounces feta, crumbled

cup coarsely chopped fresh

Make your own fresh breadcrumbs by pulsing white sandwich bread or rustic bread in
a food processor to the desired
consistency. They can be
frozen in a resealable plastic
bag for up to 2 months.
GREEN BEAN, SHELL BEAN,
AND SWEET ONION
FATTOUSH
Fattoush is a refreshing Middle
Eastern bread-and-vegetable salad.
You can blanch all of the beans
in the same pot: first the green beans,
then the shell beans (but not
the other way around, since shell
beans release a lot of starch).
Active Time: 40 min.
Total Time: 55 min.
Serves: 4
Juice of 2 lemons,
plus grated zest of 1 lemon
2 cloves garlic, crushed
Kosher salt and freshly
ground pepper

cup extra-virgin olive oil,

plus more for brushing

pound green beans or haricots

verts, trimmed

cup shelled fresh shell beans,

such as lima or cranberry
3 pitas (each 6 inches)

Vidalia onion, coarsely

chopped
1 English cucumber, quartered
and cut into 1-inch pieces

mint, plus more for serving

cup coarsely chopped fresh

flat-leaf parsley

1. Whisk together lemon juice,

lemon zest, and garlic; season
with salt. Whisking constantly,
pour in oil in a slow, steady
stream and whisk until emulsified. Season with pepper. Let
stand 15 minutes; remove and
discard garlic.
2. Prepare an ice bath. Simmer
green beans in a pot of salted
boiling water until crisp-tender
and bright green, about 1 minute.
Transfer beans to ice bath,
reserving pot of water; let beans
cool, then remove and pat dry.
Place in a large bowl.
3. Return water to a boil. Simmer
shell beans until just tender, 18 to
20 minutes. Transfer to ice bath;
let cool, then drain and pat dry.
Combine with green beans.

4. Heat a grill (or grill pan) to

medium. Split each pita in half.
Brush both sides of pita halves
with oil; season with salt and
pepper. Grill pitas, turning once,
until golden and crisp, about 1
minute a side. Let cool, then tear
into 1-inch pieces.
5. Add onion, cucumber, feta,
herbs, and pita to beans; drizzle
with cup vinaigrette and toss
well to combine. Season with salt
and pepper; garnish with mint.
Let stand at least 10 minutes
and up to 1 hour before serving.

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 ofices.
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in part without permission is prohibited. Martha Stewart Living is a member of the Alliance for
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companies that ofer products and services we believe you may enjoy. If you would prefer not to
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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.

CLAM PAN ROAST WITH

FENNEL AND SAUSAGE
Many of the seafood stews of the
worldbouillabaisse, cioppino,
and caldeirada de peixe (from
Portugal), among othersshare a
common ingredient: fennel, which
lends an anise-like taste. Essentially a creamy stew, the shellfish
pan roast is most famously made
with oysters, but clams are also
traditional and often appear in combination with sausage; we include
two types, sweet Italian and
kielbasa. Pernod and tarragon add
more anise flavor.
Active Time: 45 min.
Total Time: 1 hr. 15 min.
Serves: 6
1 clove garlic, minced
1 pound sweet Italian sausage,
casings removed

pound kielbasa, cut into

-inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed
and cut into -inch slices
1 small leek, cut into -inch
rounds and rinsed well

cup Pernod or other aniseflavored liqueur

1 cups bottled unsalted
clam juice
Kosher salt and freshly
ground pepper
2 pounds littleneck clams,
scrubbed
2 large tomatoes,
each cut into 8wedges

cup fresh tarragon leaves

$10,000 SWEEPS CONTEST DETAILS

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where prohibited. Sponsor: Meredith Corporation. Sweepstakes is ofered by Meredith Corporation and may be promoted by any of Merediths publications in various creative
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1. Cook garlic and Italian sausage in a deep straight-sided

skillet or Dutch oven over medium,
stirring and breaking up meat
with a spoon, until sausage is no
longer pink, about 5minutes;
transfer to a bowl with a slotted
spoon. Drain all but 1 tablespoon
fat from skillet. Cook kielbasa,
stirring occasionally, until crisp,
8 to 10 minutes. Add to bowl.
2. Arrange potatoes in skillet,
cut-side down; cook until golden
brown, 5 to 7 minutes. Flip potatoes; cook until just tender,
about 5 minutes more. Scatter
fennel over potatoes. Cook,
stirring frequently, until fennel
is tender, about 10 minutes.
3. Add leek, Pernod, and clam
juice. Season with salt and
pepper. Cook, stirring occasionally, until leek is tender, about
5 minutes. Return sausage
mixture to pan; stir to combine.
Add clams, cover, and cook
5 minutes. Add tomatoes; cook,
covered, until clams open, about
8minutes.
4. Discard any unopened clams
and remove pan from heat. Stir
in tarragon and serve.

PRO TIP
To clean leeks, slice,
then soak them in a bowl
of water, swishing to remove
as much grit as possible.
Discard the water, then repeat
until no grit remains.

WIN THIS CONTEST DETAILS

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

E XC ER P T ED FRO M M A RT H A ST E WA RT S V EG E TA B L ES: I N S PI R ED R EC I P ES A N D TI P S FO R C H O O S I N G, C O O K I N G, A N D ENJ OY I N G T H E FR ES H EST S E ASO N A L FL AVO RS , FRO M T H E ED ITO RS O F

M A RT H A ST E WA RT LIV I N G, PH OTO G R A PH S BY N G O C M I N H N G O A N D OT H ERS . C O PY R I G H T 20 1 6 BY M A RT H A ST E WA RT LIV I N G O M N I M ED IA , I N C. R EPR I N T ED BY PER M I S S I O N O F C L A R KS O N
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PRO TIP

Recipes

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132
COLLECTING

WO R T H
THEIR WE IGHT
Paperweights used to be a discreet way to add
personality to an otherwise mundane office desk.
But since digital documents have mostly eliminated
the need for them, these curios are now valued more
for their old-school charm than their utility. The glass
styles, ranging from millefiori globes (upper left) to
animals and fruit designs, are common. So are
Scottish manufacturer Midton Crafts botanicals suspended in polyester resin, like the dandelion
cube and thistle globe (lower left) and the milkweed
block (upper right). Souvenir weights, such as the
bronze Roman coin (top), are a nostalgic reminder of
holidays abroad. And for a quirky fixture, consider
the outsize polished-plaster aspirin tablet (middle left),
gifted to midcentury doctors by pharmaceutical
salespeople. Added personality? Indeed.

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

PHOTOGRAPH BY BRYAN GARDNER

TEXT BY FRANCES VIGNA

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