MARTHA STEWART

HELLO,
SUMMER The Best Sips,
Sides, Sweets &
Fresh-of-the-Grill
Dinners

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

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2
Organize potting Prep guest rooms for
supplies summer visitors

Weight training

3 4 5 6 7 8 9
Plant agaves Clean outdoor Mow fields Stock up on summer Receive Folio’s Godson Augustine Visit local tag sales
in garden urns lighting fixtures wines Top Women in Booth-Clibborn’s
Media 2018 Lifetime birthday
Empowerment &
Achievement Award

Weight training Yoga Cardio and core Weight training

10 11 12 13 14 15 16
Host picnic Plant bush and Pick strawberries Executive manager FLAG DAY Schedule dog- Niece Erica Scott’s
with friends pole beans for napoleons Dorian Arrich’s grooming birthday
(see page 20) birthday Martha’s Flowers appointments
book talk at Book signing
Longwood Gardens at BookHampton
with Kevin Sharkey Attend Hetrick-Martin
Weight training Yoga Weight training Institute benefit

17 18 19 20 21 22 23
FATHER’S DAY Plant second crop Weed garden roses Speak at Bloomberg SUMMER SOLSTICE Book talk and signing Go for a hike with
of beet and Breakaway CEO at Newport Flower the grandkids
Go for a spinach seeds Summit Show
horseback ride

Weight training Yoga Cardio and core Weight training

24 25 26 27 28 29 30
Sharpen knives Deadhead peonies Weed vegetable beds Feed roses Harvest and freeze Vacuum floors Take Alexis
and scissors peas and upholstery and the grandkids
throughout house out for brunch

Weight training Yoga Cardio and core Weight training

“I love peas and grow many varieties, including the large,

dark-green ‘Maxigolt’ and the extra-sweet ‘Feisty’.
OCKR A/GET T Y

When they’re ready, I pick the pods early in the morning.

Then I shell, blanch, and cool them in ice water,
and freeze them to enjoy later.” —Martha

4 JUNE 2018
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 JUNE 2018

Contents
84
WATER WAYS
Natural materials, vintage finds,
and expansive views create
an easygoing vibe in a home
on Long Island Sound.

98
THE RANGE LIFE
At a legendary California
cattle ranch, close friends and
neighbors celebrate the
season with a homegrown feast.

104
CHILLS & THRILLS
Classic desserts get cool
new twists—from “ice cream”
cones made from fruit
purèes to a chocolate-and-
peanut-butter semifreddo.

110
SECRET GARDEN
A magical landscape on
Martha’s Vineyard brings
an iconic children’s book
to life. Peek inside its gates.
L AUREN ROSS (BOY); CHRISTOPHER TESTANI (DRINKS)

90
Herb by Herb
Learn how to turn up
the flavor—sprig by
fresh sprig—on summer
dishes and drinks.

MARTHA STEWART LIVING 7

 JUNE 2018

Contents

17 76
FROM
MARTHA
GOOD
THINGS
44 EVERYDAY
FOOD
Just Picked 23 A customized Healthy Appetite:
17 Our founder duvet cover, the Play It Cool
serves up three favor- chicest gray paints, 69 Three new ways
ite recipes made next-level Bloody to enjoy cucumbers.
with her early-summer Marys, and more.
Perfecting . . .
strawberries.
The Summertime
Side
72 A master recipe
for fluffy, flavorful

MARCUS NILSSON (MARTHA); REN FULLER (SANDWICH); TARO HAMA/GET T Y IMAGES (SURFER); PETER ARDITO (SHIRT)
potato salad.

What’s for Dinner?

Fresh Bets
76 Fast meals that
highlight summer
vegetables.
Change Maker:
GOOD A New Wave Kitchen Wisdom:
LIVING 44 Small steps you Liquid Asset
can take to help 78 How to choose
Great Finds:
protect our oceans. and use olive oil,
Nice Serve
plus our top picks.
33 Eating outdoors is Beauty:
an easy lift with stylish The Best Defense Sweets:
melamine plates. 50 SPF options Raising the Bar
for every skin type. 80 Happiness is
The Well-Kept Home:
baked into these
Grate Expectations Beauty:
butter-pecan blondies.
38 Get fired up A Touch of Sun
for cookout season 54 For a warm,
with our expert beachy look, reach
grill-cleaning guide. for bronzer. Departments

64 American Made:
A Sweet Spread
Health:
Dialing It Back
Martha’s Month 4
Editor’s Letter 10 | ON THE COVER |
40 Ayako & Family 56 Smart ways to Out & About 12 Our cool peach
fruit preserves burst spend less time on
The Workbook 119 chiffon pie topped
with sun-ripened your smartphone. with sugared basil
flavor. Recipe Index 120
Ask Martha leaves is the stuff
Tastemaker: Collecting 132 of summer dreams—
60 All your pressing
The Cover Artist questions answered. no baking required.
42 A chef turned (See page 106.)
designer’s daily Editors’ Picks: Photograph by Lenn-
essentials. Tops for the Pops art Weibull. Styling
64 Gifts Dad will love. by Tanya Graff.

8 JUNE 2018
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 EDITOR’S LETTER

| LIVING IN MY LIFE |
Here, just a handful of
our ideas that I look forward
to acting on this month.

LIZ BANFIELD (PORTR AIT); GET T Y IMAGES/WESTEND61 (SEASHELL); REN FULLER (DRINK); PETER ARDITO (SHOES); YASU + JUNKO (BRONZERS); CHRISTOPHER TESTANI (STIR-FRY)
1
Join us in our pledge
to help clean up our

Let It Shine oceans this month.

Change Maker shares
easy ways to do
so wherever you live.
Page 44.
AS I WRITE TO YOU, this year’s “printer” is in full
effet outside—the trees are trying to pring into
leafy at ion, yet the air t ill smacks of winter on
2
I could easily sip this
every third day. But nothing gets me more excited hydrating drink and
enjoy the cucumber-
for the warmer days ahead than this issue. In our forward recipes
annual food-and-entertaining volume, the talented from Healthy Appetite
food team, led by editorial diretor Sarah Carey, all summer. Page 69.

embraces all that’s in season and abundant come

summer, in fun and flavorful new ways. In “Herb
by Herb,” deputy editor Greg Lofts shares how to Our son loves to race
cook, create, and concot a whole crop of things— us, so his dad bolts
ahead and feigns a
from grilled-chicken tot adas to infused oils to icy comical injury before
drinks—when you have a fresh bunch on hand. (With finishing. We all laugh;
his approach, you’ll never worry about having everyone wins. He’ll
be extra-fast this
farmer’s-market leftovers again.) If you’re keen to Father’s Day. Page 64.
fire up the grill, you’ll find inventive recipes through-
out these pages, as well as the bet way to prep and
clean yours, whether you champion charcoal or gas
4
Speaking of feigning
(page 38). Editor-at-large Shira Bocar also flew to things, our beauty
director turned me on
a toried ranch in California to see firt hand how
to my new favorite
one family celebrates and says thanks to friends bronzer—the Goldi-
who help them year-round (page 98). And we won’t locks of just-right
shades. Page 54.
leave you searching for sides or desserts for your
get-togethers, either. Senior editor Lauryn Tyrell
perfets the classic potato salad (page 72); and “Chills 5
From “Herb by Herb,”
& Thrills,” with Greg’s cool, no-bake ideas, will help
this shrimp-and-basil
end any evening on a high and sweet note (page 104). stir-fry is sure to make
Without further ado, let’s dig in. it into our regular din-
ner rotation. Page 90.

Elizabeth Graves, Editor in Chief

elizabeth@marthastewart.com @ebgraves

10 JUNE 2018
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WHERE TO GO, WHAT TO SEE, AND HOW TO REVEL IN THE WARMTH OF EARLY SUMMER
| ON THE ROAD |
REEL ONE IN
Get your feet wet learning to cat
at the Broadmoor in Colorado
Springs. Fly-fi shers of all levels
can trek through canyons and
meadows along the crytal-clear
Tarryall River (right) to catch
wild brown and brook trout—and
learn what exatly a nymph is.
Wade into these similar outings,
ties and rods included.
HUNTER, NEW YORK
Scribner’s, a newly revived mid-
century Catskills lodge, offers
adventures on Esopus Creek with
angler-in-residence Todd Spire.
scribnerslodge.com
| SECRET SOURCE |
Auntie Oti
“This is my go-to
place for colorful
imported Indian
textiles. These big
cotton sarongs,
called lungi, make
great picnic blan-
kets, since they roll
up nice and small.”
—Living style director
Tanya Graff
Lungi, 78" by 44", $58
each, auntieoti.com.
12 JUNE 2018
Out & About
| WHY NOT? |
Take Over
the Grill
Learn to flip
and char like a
pro at one of
these culinary
workshops.
Gazelle, California
Families and female-
only groups head
to Meat Camp, at
Belcampo cofounder
Anya Fernald’s farm,
to slice up the same
delectable grass-fed
beef sold at her Bay
HOT SPRINGS, VIRGINIA DARBY, MONTANA Area butcher shops,
Pros lead hour- and daylong clinics Complimentary gear (and the occa- then sear it over an
on the iconic Omni Homestead sional boat dog) accompany Triple open fire.
resort’s private Cascades Stream, Creek Ranch guests on float-fishing belcampo.com
home to wild rainbow trout. trips down the Bitterroot River.
COURTESY OF THE BROADMOOR (FISHERMAN); PETER ARDITO (FABRIC); COURTESY OF PUBLISHERS (BOOKS)
omnihotels.com triplecreekranch.com College Station,
Texas
Spots in Texas A&M’s
Barbecue Summer
Camp, put on by its
meat-sciences divi-
sion and Foodways
Texas, are so pop-
ular, there’s a lottery.
Win one and you’ll
get schooled in the
state’s signature
meats and spices,
then finish with a
brisket-and-ribs feast.
foodwaystexas.org
Chicago
Aspiring pit masters
| ON OUR BOOKSHELF | experience the trans-
formative powers
There’s no need to settle for that crushed granola bar at the bottom of of brines, marinades,
your backpack if you’ve consulted The Campout Cookbook, by Marnie and rubs in a week-
Hanel and Jen Stevenson (Artisan), before you leave home. It’s full of end grilling boot camp
savvy gear-packing tips and s’mores upgrades, like dark-rum caramel. at the Chopping
Retreat to the British countryside with the effortlessly stylish Amanda Block, Chi-town’s
Brooks in Farm From Home (Blue Rider Press). Personal stories, family largest recreational-
recipes, and pictures of her bumper rosebushes, gleaming horses, and cooking school.
floral-wallpapered cottage show a rural life that’s far dreamier than the thechoppingblock.com
New York fashion scene she left behind six years ago. And head back
to the Sunshine State with Fates and Furies author Lauren Groff in Florida
(Riverhead), 11 unsettling yet ultimately liberating stories about close
encounters with the wetlands’ wildest.
 1
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 MARTHA STEWART
FOUNDER AND
CHIEF CREATIVE OFFICER
MARTHA STEWART

EDITOR IN CHIEF ELIZABETH GRAVES SVP, PUBLISHER CHRISTINE GUILFOYLE

Editorial General Manager Meesha Diaz Haddad
Creative Director Abbey Kuster-Prokell Executive Editor Jennifer Tung

EDITORIAL ART ADVERTISING SALES PRODUCTION, CIRCULATION

Copy Chief/Articles Editor Art Director James Maikowski NEW YORK & FINANCE
Myles McDonnell Senior Associate Art Director Laura Lutz Sales Director, Consumer Goods Senior Production Manager
Features & Garden Editor Art Assistant Ellen MacDermott Lizzie Meier Utt Julie Strehlow
Melissa Ozawa Sales Director Susan Schwartzman Production Traffic Supervisor Julee Evans
Home Editor Lorna Aragon ST YLE Integrated Sales Directors Director of Quality Joseph Kohler
Beauty Director Director Tanya Graff Taryn Guillermo, Taylor Theiss Color Quality Analyst Heidi Parcel
Melissa Milrad Goldstein Editor at Large Naomi deMañana Ad Sales Coordinator Mariana Nichele Prepress Desktop Specialist Don Atkinson
Senior Editor Elyse Moody Editorial Assistant Lauren Dumler Associate Consumer Marketing
MIDWEST
Research Director Director Leslie Klemme
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Ann Sackrider PHOTO Newsstand Jennifer Hamilton
Sales Assistant Marlo Marion
Associate Editor Frances Vigna Director Dawn Sinkowski Business Director Robyn Dean
Assistant Editor Claire Sullivan WEST COAST
Editor Joanna T. Garcia Business Manager Kimberly Cordray
Editorial Assistant Erica Sloan Sales Director Bianca Haley
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Photo Rights & Archive Director Sales Assistant Blair Shales Stephanie Rabbani
Alison Vanek Devine
DIGITAL DETROIT General Manager, Digital
Executive Editor Deanne Kaczerski Director, Strategic Solutions Angelique Jurgill
PRODUCTION
Senior Food Editor Karen Barnhart
Director Denise Clappi
Victoria Spencer DIRECT MEDIA MEREDITH NATIONAL MEDIA GROUP
Design Production Managers
Senior Home & Style Editor Senior Business Development PRESIDENT Jon Werther
Judy Glasser, Duane Stapp
Tina Chadha Manager Lisa Ayala Meredith Magazines President
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CONTRIBUTORS
Associate Food Editor Frances Kim President, Meredith Digital
Eleni N. Gage, Thomas Joseph,
Fritz Karch, Ryan McCallister, INTEGRATED MARKETING Stan Pavlovsky
FOOD & Hannah Milman, Michele Shih, Executive Director, Marketing President, Consumer Products
ENTERTAINING Alexis Stewart, Silke Stoddard Vanessa Goldberg-Drossman Tom Witschi
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Deputy Editor Greg Lofts Brand Director Emily Payton Chief Marketing & Data Officer
Editor at Large Shira Bocar Associate Director, Marketing Alysia Borsa
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 FUN HAILS FROM
SUMMER.

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 From
MARTHA
TEACH AND INSPIRE

GOOD AND READY

Martha plants dozens
of strawberry varieties,
including ‘Mara des
Bois’, ‘Seascape’, and
‘Quinault’. They stop
ripening when they’re
plucked, so she waits
until they are fully red
to do so.

Just Picked
Every June, Martha’s
sun-drenched strawberry patch
explodes with fruit. She shares
seasoned growing advice—and her
tried-and-true dessert recipes.

PHOTOGRAPHS BY MARCUS NILSSON MARTHA STEWART LIVING 17

 FRO
MAR

Strawberry Ice Cream

1 pound strawberries, hulled and
halved (about 3 cups), plus 8 ounces
more, coarsely chopped
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
1 cup low-fat milk
1 cup heavy cream
⅔ cup sugar, plus ½ cup more for
macerating
½ cup light corn syrup
¼ cup vodka or silver tequila
1. In a blender, purée halved t rawberries
with lemon juice and salt. Strain through a
fine-mesh sieve. (You should have 1½ cups of
purée; reserve any excess for another use.)
2. Combine milk, cream, ⅔ cup sugar, and
corn syrup in a medium saucepan. Bring to
a boil, then reduce heat to low and simmer
2 minutes. Strain mixture into a bowl set in
an ice bath and let tand, tirring occasionally,
until cold, about 5 minutes. Stir in t raw-
berry purée. Refrigerate, covered, at leat
2 hours and up to overnight.
3. Stir together remaining ½ cup sugar and
vodka. Add chopped trawberries and macer-
ate at room temperature at leat 2 hours,
or in the refrigerator, covered, up to 12 hours.
4. Process purée mixture in an ice cream
maker according to manufat urer’s int ruc-

O
tions. When it has the texture of soft serve,
drain macerated berries (reserving syrup for
NE OF MY GREAT JOYS each June is watching
another use) and fold into ice cream. Transfer
to a loaf pan and freeze, wrapped in plat ic,
my two young grandchildren, Jude and
at leat 4 hours and up to 1 week. Let t and at
Truman, searching rows of bright-green
room temperature 10 minutes before serving.
plants in my garden to find sweet, red
ACTIVE TIME: 20 MIN. | TOTAL TIME: 8 HR. 30 MIN.
t rawberries hiding among the leaves. MAKES: 1½ QUARTS
Their squeals of delight—and the ensuing silence as they gobble
up what they have found—are worth every bit of effort that
goes into tending a sizable patch.
But there are many other reasons to grow this seasonal delicacy
at home. You can choose your favorite varieties, from tiny, flavor-
packed alpines to large, juicy classic ones. You can extend the
season by planting early, midseason, and late-bearing cultivars.
And mot important, you can cultivate them organically. Straw-
berries top the Environmental Working Group’s Dirty Dozen lit
of conventional produce containing the mot peticides.
I grow them in raised rows about 20 inches apart, mulched
with t raw so the fruit can ripen on a nice, clean bed. I also
fertilize and add compot annually, to maintain a healthy and
bountiful harvet. To keep produt ion up, every two years or
so I refresh the beds by adding sucker plants I’ve propagated, or
newly purchased seedlings.
While my grandchildren and I love to eat the berries right off
the tems, there are always plenty more to turn into delicious
summer desserts, such as these favorites.

18 JUNE 2018
 After comparing ingredients,
7 out of 10 people who feed Beneful
prefer the ingredients in BLUE.
©2018 Blue Buffalo Co., Ltd.

ONLY
Top 5 Ingredients 18¢
more
per day to
1. Chicken 1. Deboned Chicken feed BLUE*
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levels for a 35-lb. adult dog. Actual cost per day can vary based on your dog’s weight, activity level and age.
 FRO
MAR

Strawberry Napoleons each set of retangles (if you only

Use high-quality store-bought
puff pastry, or make your own
(for a recipe, go to martha
stewart.com/puffpastry). If the
berries are too tart, add a
tablespoon or two more sugar
to the cream mixture.
½ cup granulated sugar, for
sprinkling
14 ounces all-butter puf pastry,
such as Dufour, thawed
Vegetable-oil cooking spray
1 cup heavy cream
1 cup crème fraîche
1 vanilla bean, seeds scraped
⅓ cup confectioners’ sugar
1 pound strawberries, hulled and
thinly sliced (about 3 cups)
1. Preheat oven to 375°. Sprinkle
work surface with some of
granulated sugar. Unfold dough
on top and prinkle with more
granulated sugar. If necessary,
roll out to a 9½-by-12½-inch
ret angle, slightly more than
⅛ inch thick. Using a sharp knife
or patry cutter, cut into a 9-by-
12-inch ret angle. Transfer to a
have one cooling rack, work in
batches). Bake until pat ry jut
reaches tops of racks, about 15
minutes (do not let it bake into
racks and tick). Remove racks;
continue to bake until golden and
evenly browned, about 15 min-
utes more. Let cool completely on
racks, about 30 minutes.
Strawberry Gelée dissolved; then tir into 2½ cups
3. With a mixer, whisk cream,
crème fraîche, vanilla seeds, and
With Rosé Granita purée. Divide mixture among
2½ pounds strawberries, hulled 6 heatproof glasses or shallow
confet ioners’ sugar on medium
¾ cup sugar bowls. Add sliced t rawberries,
p eed until t iff peaks form,
¼ teaspoon kosher salt pushing them down into mixture.
1 to 2 minutes. Fit a pat ry bag
1 tablespoon fresh lemon juice Refrigerate until set, at leat
with a large t ar tip (such as
2¼ teaspoons unflavored gelatin 4 hours or, covered, up to 2 days.
Ateco #825). Split pat ry ret an-
(1 package) 3. In an 8-by-8-inch baking dish,
gles horizontally (to create 24
pieces total). Choose 8 nice tops;
⅓ cup dry rosé wine mix together remaining 1 cup
set aside. Arrange a single layer 1. Thinly slice 6 small berries; purée and rosé. Freeze 2 hours.
of trawberries over 8 bottom ret- set aside 6 more for garnish. Scrape with a fork. Freeze 1 hour
angles. Pipe about 2 tablepoons Coarsely chop the ret and purée and scrape again. Keep frozen;
cream over berries. Top with a in a food processor with sugar, when ready to serve, scrape again.
second layer of berries. Pipe 2 salt, and lemon juice. Add 1¾ cups 4. Slice trawberries reserved for
tablep oons cream onto 8 more cold water; pulse to combine. garnish; divide among glasses.
ret angles. Top with a layer Pass mixture through a fine-mesh Spoon 2 to 3 tablep oons granita
of t rawberries. Pipe a dollop of sieve; discard seeds. Let mixture on top. Serve immediately.
cream onto bottom and place tand 10 minutes. Skim and dis- ACTIVE TIME: 20 MIN. | TOTAL TIME: 4 HR.

baking sheet; freeze 20 minutes. on top of firt layer, pressing very card any surface foam. (You should 45 MIN. | MAKES: 6

Cut into twelve 4-by-2¼-inch gently to help tick. Pipe a dollop have about 4 cups purée.)
LOUISE HAGGER (GELÉE)

ret angles. Transfer to two bak-
ing sheets and refrigerate until
firm, about 30 minutes.
2. Prick ret angles all over with
a fork. Coat two wire racks with
cooking pray and place one over
of cream on bottom of reserved
ret angles and place on top,
sugared-sides up. Refrigerate at
leat 1 hour and up to overnight.
ACTIVE TIME: 40 MIN. | TOTAL TIME: 3 HR.
30 MIN. | MAKES: 8
2. Sprinkle gelatin over 3 table-
p oons cold water. Let t and
5 minutes. Heat ½ cup purée in
a small saucepan over medium-
high until warm to the touch. Add
gelatin mixture, t irring until

20 JUNE 2018
 ©2018 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l
59.3 MILLION ITALIANS
CAN’T BE WRONG.
Galbani® cheese is the #1 cheese brand in Italy, and Italians of all ages
choose our fresh mozzarella for their unforgettable dishes. Discover
our Caprese Sliders recipe and more at galbanicheese.com.

T H E T i m e l e s s ta s t e o f I ta lY
Haven’t checked my phone
in 27 dunks.

Uncommonly Good
®
 Good
THINGS
FRESH IDEAS TO ELEVATE THE EVERYDAY

SUNNY ORANGES
Give peach, orange,
mango, pineapple,
golden raspberries,
and passionfruit seeds
a sip of orange juice
and a sprinkle of five-
spice powder.

FRESH GREENS
RAVISHING REDS
Top a verdant selection—think
cucumber, Granny Smith apple, Coat strawberries,
honeydew melon, star fruit, and raspberries, plums,
green grapes—with mint, basil, cherries, and grapes in
and honey-lime dressing. a balsamic-vinegar
reduction and a grind
of black pepper.

| RECIPE REMIX |

Party on a Plate
You volunteered to bring the fruit salad.
Assemble one of these stunning—and
unexpected—single-hued creations, and you’ll
fulill your duties with lying colors. Drizzle it
with a savory, spicy, or sweet dressing
to boost the spectrum of lavors, and come
dessert time, you’ll be guaranteed double-
takers, too. For the recipes, turn to page 119.
TEXT BY ELENI N. GAGE

PHOTOGRAPHS BY PIPPA DRUMMOND MARTHA STEWART LIVING 23

 GOOD
THINGS
FIT TO BE TIED
Flip and fluff your
duvet to suit
your mood—or
instantly make
over a guest room.

| THE PALETTE |

Gray Matters
At least once a week,
Living home editor
Lorna Aragon fields
the question: What’s
the perfect shade of
gray paint? It’s a tough
one, given all the
beauties out there with
diferent undertones,
but she counts these
as her top five.

WARM RED-
GRAY
Sherwin-Williams,
in Essential
Gray, sherwin-
williams.com.
YELLOW-
BASED GRAY
Benjamin Moore,
in Horizon Gray,
benjamin
moore.com.
COOL
BLUE-GRAY
Fine Paints of
Europe, in WC-93,
finepaints
ofeurope.com.

| DIY DÉCOR |
LIGHT GRAY

Duvet It Yourself
Behr Marquee,
in Silver City,
behr.com.

DARK GRAY It’s surprisingly easy—and cot-effet ive—to make a cutomized summer-
Farrow & Ball, in
weight comforter cover from two new (or old) flat sheets. Jut partner up
Mole’s Breath,
us.farrow-ball.com. different shades, or a plain linen with a patterned one, and t raight-line
sew the tops and sides together. For extra ease, forgo the usual button
closures at the bottom and add grosgrain-ribbon ties. To get the complete
PETER ARDITO (PAINTS)

how-to, turn to page 119; then slip your comforter in and sleep like a baby.
THE DETAILS: The Company Store Comfort Wash Solid Linen twin flat sheet, in Creamsicle, $79;
and Linacell pillowcase, in Orange Glow, $59 for 2, thecompanystore.com. Garnet Hill Linen Yarn
Dye Stripe flat sheet, from $88, garnethill.com. Serena & Lily Harbour Cane twin headboard,
in White, $898, serenaandlily.com. Casper The Casper twin mattress, $595, casper.com. Collyer’s
Mansion Ashu Terracotta pillow, $145, shopthemansion.com. West Elm Coziest throw, $39,
westelm.com. CB2 Emmie pink ceramic table lamp, $129, cb2.com.

24 JUNE 2018
 8 oz Tito’s Handmade Vodka
4 oz elderflower liqueur
or grapefruit soda
1 750-ml bottle rosé wine
12 oz Fresca
1 whole lemon, cut into small wedges
1 whole lime, cut into half-wheels
4 cups fresh cut melon

Combine Tito’s Handmade Vodka,

rosé, and elderflower liqueur in a
large jar or pitcher. Cut citrus and
melons and add to liquid. Allow to
sit, refrigerated and covered, for
about four hours. Before serving,
add ice and Fresca, and gently
stir. Ladle sangria into punch cups
or wine goblets, making sure that
each portion receives some of the
cut fruit as a garnish.

AMERICA’S ORIGINAL CRAFT VODKA®

 GOOD
GUATEMALA NICARAGUA ETHIOPIA
THINGS

| VERY GOOD THING |

Major Perks
Our test kitchen runs on
cofee—and the food editors
have sampled their fair-
trade share of brews. But the
beans from Elĕva, a new
company that helps support
its growers’ communities,
are currently putting pep in
Find the leader stem,
and cut right below it.
their recipe prep. Living senior
Dahlias and zinnias food editor Lauryn Tyrell
are also prime candi-
loves the Guatemala blend:
dates for this pruning
technique. “It’s nicely balanced, with
a super-chocolaty finish.”

PHOTOGR APH BY VILOR/GET T Y IMAGES (FLOWERS); ILLUSTR ATION BY BROWN BIRD DESIGN
Plus, when the bag’s empty,
you can compost it.
THE DETAILS: Elĕva Nicaragua and
Guatemala, $13 for 12 oz.; and Ethiopia,
$14 for 12 oz., elevacoffee.com.

| IN THE GARDEN |

Budding Talent
Getting a trim won’t make your hair grow fater (myth
buted, Mom). But snipping certain flowering plants,
like these cosmos, the right way prompts them to grow
wider and bushier and produce more blossoms. Such
annuals are known as “cut and come again” flowers,
because they proliferate all summer long. Plant after
the lat frot, and when tems are four to six inches
long, cut or pinch off the tallet, heartiet branch (called
the leader tem) right above a pair of leafing branches.
After they tart blooming, go ahead and clip bouquets—
you’ll encourage more flowers.

26 JUNE 2018
 FINALLY,
CHICKEN LIKE YOURS BUT MADE FOR HER

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

A Delicious Snack The Perfect Topper

Serve it Whole
A Filet To Feast On

L VE IS IN THE DETAILS
Learn. Shop. Share. At FancyFeast.com/Filets
THING

SHRIMP
COCKTAIL
| SECRET INGREDIENT |

Powder Up
Health nuts like this
CAESAR dehydrated version of
SALAD peanut butter because
it has less than an eighth
of the fat of the regular
kind and plenty of
protein. On-the-go types
appreciate the gloop-
free format. As for us, we
ICEBERG
love that it’s deliciously
WEDGE versatile—in milkshakes,
frosting, and dips.
Get our recipes at
marthastewart.com/pb2.

THE DETAILS:
PB2 powdered
peanut butter,
$5 for 6.5 oz,
target.com.

| SIP & REPEAT |

Proud Marys 1
SHRIMP
2
CAESAR
3
ICEBERG
These deluxe versions of the brunch t andard will
give you three good reasons to invite people over. COCKTAIL SALAD WEDGE
Their toppings—riffs on shrimp cocktail, Caesar Rim glasses with Stack skewers with Rim glasses with
salad, and an iceberg wedge—are all appetizer-worthy. a lemon wedge and chunks of Parmesan, a lemon wedge and PETER ARDITO (PEANUT BUT TER)
equal parts kosher half a hard-cooked equal parts kosher
Stir up a batch of our go-to mix a day ahead; then,
salt and Old Bay sea- egg, a small anchovy salt and freshly
jut before friends arrive, set out rimmed glasses, soning. Stack skewers fillet, and a home- ground black pepper.
vodka (or not), and skewers of garnishes, so they with poached shrimp, made crouton. Serve Stack skewers with
can pick a t ick and snack while they swizzle. Find a lemon wedge, and with romaine leaves, cherry tomatoes,
the recipe at marthatewart.com/bloodymarymix. pitted Castelvetrano in glasses rimmed iceberg lettuce, and
olives. Serve with cel- with a lemon wedge, a firm, creamy blue
ery stalks. flaky sea salt, and cheese; serve with
lemon zest. slices of crisp bacon.

28 JUNE 2018
You want a home
with old school
charm, but new
school renovations.
You need
realtor.com

© 2018 Move Sales, Inc. All rights reserved.

 | KID CRAFT |

Outsider
Art
Nature provides incredible | MAKE & GIVE |
inspiration—and one-of-
a-kind supplies. Get your
fledgling creatives to gather
Bound
grasses, leaves, tems, and
flowers in your yard, at the
to Delight
park, or at day camp. Then To compile a cubby’s worth
pinch them into clothespins of child’s drawings neatly into
to make uniquely textured a book for her number-one fan,
paintbrushes. Put out some stack them atop a thin sheet
washable tempera, and of cardboard so they’re flush at
let them play en plein air. one side, and clamp the stack
with binder clips. Wrap it
lengthwise with washi tape, as
close to the flush edge as pos-
sible, to protet the covers, and
brush the spine with pad
compound. Let it dry overnight,
Tell your forag-
ers to look for then remove the tape and clips.
materials that PS: Don’t forget to ask for the
are smooth author’s signature.
(like grass),
THE DETAILS: Linco Pad/Book compound,
bumpy (like
$16, amazon.com.
ferns), or fuzzy
(like foxtail).

| CLUTTER CONTROL |

Traveling Exhibition
When packing SPF and swimsuits,
save room for a crat kit that will
keep your kids busy—and let you
crack your pool- or beachside read.
PERNILLE LOOF (KID CR AF T)

This canvas tote folds lat but pops

up into an instant art studio. Fill it
with enticing tools and supplies to
help your little ones think big.
THE DETAILS: Voyager Canvas Riggers bag, $10.50;
and 18-compartment small storage containers,
$3 each, harborfreight.com.
WHAT TO PACK: Crayola My First safety scissors,
$4, michaels.com. Hemptique hemp twine,
in Dusty Pink, $5 for 205 ft., limabeads.com.
Crayola Kids washable paint (behind twine),
$5 for six 2-oz. bottles, shop.crayola.com.

30 JUNE 2018
They look ferocious,
but inside they’re just

no antibiotics ever.

®/©2017 Tyson Foods, Inc.

 Good
LIVING
HOME, STYLE, BEAUTY, HEALTH

/ GREAT FINDS /

NICE
SERVE Elevate all your alfresco
meals this summer with
a stack of chic and eco-
friendly melamine dishes.
These warm-weather
options are durable,
dishwasher-safe, and light
as a Frisbee—and they’ve
never looked more stylish.
TEXT BY CLAIRE SULLIVAN

Tropical prints
make dinner feel like
a beach vacation.
Terrain Hawaiian
plates, in Black (top)
and Sky Blue, $14
each; and Palm Leaf
platter, $38, shop
terrain.com.

PHOTOGRAPH BY PIPPA DRUMMOND MARTHA STEWART LIVING 33

GOOD LIVING

TRADITIONAL TAKES MODERN FORMS NATURAL SELECTIONS

Scalloped edges and faux-découpage Watercolor-soft brushstrokes bring Delicate olive leaves fall into
flowers channel fine vintage china. a painterly touch to the table. place in this pattern.
John Derian Faience Fleurs Isolees Odeme Fete dinner plate, $45 for 4, Terrain Batik plate, $14,
dinner plate, $11.50, johnderian.com. odeme.co. shopterrain.com.

Break out something blue and This graphic design looks cool and crisp It has the artistry of marbleized
white for instant elegance. even when temperatures rise. ceramics—in shatterproof form.
Williams Sonoma by Aerin Fairfield salad CB2 by Fred Segal blue-and-white Siren Song Ebru plate,
plate, $52 for 4, williams-sonoma.com. dinner plate, $8, cb2.com. in Woolf, $68 for 4, food52.com.

PETER ARDITO

A kaleidoscope of delicate flowers Sculpted edges and vanilla bean–like Speak for the trees with a “wood grain”
radiates garden-party charm. specks lend a handmade-ceramic look. finish that’ll meld with the surroundings.
Juliska Lalana Floral dinner plate, West Elm organic stone plate, Pier 1 Imports Kimball dinner plate,
$18, juliska.com. $8, westelm.com. $9, pier1.com.

34 JUNE 2018
 WHAT DO YOU WANT IN YOUR
Dream Kitchen?
Stunning Cabinets Quality Finishes High Durability (pick any three)

Before After

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HOME
Cleaning Your Grill
1 IF YOU USE A GAS MODEL, visually
inspect the fittings and hoses for
cracks. Then turn it on. Rub them with
water and mild dish soap. If you see
bubbles, gas is leaking from a part
you need to replace (most hardware
stores stock spares). Turn it off.

2 REMOVE THE GRATES on any type of

Pull on heavy-duty gloves
before scrubbing your grill:
Grease and smoke can accrete
into tar that will stain your
hands and ruin your clothes.
3 ON A GAS GRILL, TAKE OFF the heat
grill and check them for pitting and
rust. If you see any, buy replacements.
Otherwise, spray all over with a food-
safe cleaner (we suggest a mix of 1 part
distilled white vinegar and 1 part water);
let stand for at least 5 to 10 minutes
and up to 1 hour, then scrub with a
stainless steel grill brush or scouring
pad. “This is when I always put last
season’s brush to a final use,” says
Kevin Kolman, Weber’s head grill-
master. Tackle any especially stub-
born buildup with a putty knife.
diffusers that sit atop the burners, and
clear ash from the burners with a
clean stainless steel grill brush. Check
the diffusers and burner tubes for
pitting; replace worn ones, or they can
cause hot spots. Turn on the gas—
the flames should be blue. If they look
orange, a burner is still clogged; turn
it off and brush again. Then spray,
scrub, and put back the diffusers, rotat-
ing the center ones to outer burners.

4 REPLACE THE GRATES, rotating them

as well on a gas grill.

5 LOOK UNDER THE LID. If your grill has

a porcelain one, beware: Carbonized
grease can accumulate, and it looks
like peeling. Simply work it off with
a stainless steel brush. Then empty
and wash the grease tray.

6 WASH THE EXTERIOR with soapy

water and a microfiber cloth, or stain-
less steel wipes, going with the grain.
THE DETAILS: Weber Spirit II gas grill,
/ THE WELL-KEPT HOME /
in Ivory, from $499, weber.com.

Grate Expectations Revamp Your Routine

You’d never leave your cast-iron skillet out in the rain, If you usually scrape self-cleaning oven:
or take a harsh scrubber to your carefully seasoned wok. the grates right after
cooking, stop, say the
The burnt-on stuff will
turn to ash you can
Backyard grills benefit from the right TLC, too. Learn to pros at Weber. You’ll brush off.” Once a
save gas or charcoal, month, while preheat-
prep yours for the season and keep it looking—and especially if you often ing, empty and wash
cooking—like a dream, whether you’re partial to charcoal leave the grill hot, in- the grease tray. When
tending to clean post- the grill is cool, throw
or pledge allegiance to propane. dinner, and then forget. on a vented cover
TEXT BY ELYSE MOODY “It’s better to preheat to keep out mold- and
for 15 minutes the next rust-inducing mois-
time you cook,” Kol- ture and dirt, as well
man says. “It’s like a as curious animals.

38 JUNE 2018 PHOTOGRAPH BY PIPPA DRUMMOND

Say “good boy” with a nudge.

Say it with
a nudge.
TM

All Natural.
Real Chicken.
True Love.
 The small company pro-
duces only 15 to 24 jars at
a time to ensure the high-
est quality. In addition
to apricot and plum types,
it also makes rhubarb
and quince jams using
fruit from Taki’s farm.

MARTHA
S T E WA R T

American
Made
A Sweet Spread
AYAKO & FAMILY, SEATTLE
Twist open a jar of Ayako & Family jam, and you’re transported to that moment in summer when
tree limbs bow heavily with the best fruit. The deliciously tangy preserves were born out of a friendship
that started nearly a decade ago between Tokyo transplant Ayako Gordon and organic farmer
Katsumi Taki. Gordon took Taki’s “number-two fruits”—the overripe, slightly bruised apricots and heritage
and hybrid plums he bred—and coaxed out their intense flavors in small batches. Today, Gordon’s
daughter Alessandra runs the business. “The jams encapsulate my mother’s philosophy of finding the
perfect in the imperfect,” she says. “And Taki’s plums are so expressive and nuanced. I love how
they taste slightly different every year. Each jar tells a particular story in time.” (ayakoandfamily.com)

40 JUNE 2018 PHOTOGRAPH BY LENNART WEIBULL

© 2018 The Caldrea Company. All Rights Reserved.

We’ve never really been into BELL S and

WHISTLES. Just BASIL and COMMON SENSE.
M A DE WIT H OLIVE OIL KEEPS HANDS MADE WITH GOODNESS ,
& ALOE VERA SOFT NOT A LOT OF NONSENSE.
Shop now at MRSMEYERS.COM
GOOD LIVING
TASTEMAKER

1 3
“We design and make
everything in our factory
in Los Angeles. It’s a lit-
tle Willy Wonka in there,
with zip lines, slides,
and swings, but we’re
serious about what
we do,” Bennett says.
2

The Cover
Artist
Ellen Bennett
Founder & CEO of Hedley & Bennett,
Los Angeles

6
Chefs Nancy Silverton and
David Chang and the baritas
at Blue Bottle Coffee know
the satisfat ion of tying on
a Hedley & Bennett apron. 7
Made from materials like

LILY GL ASS (PORTR AIT); DAVID BANK /GET T Y IMAGES (MUSEO FRIDA K AHLO); PETER ARDITO (OTHERS)
t urdy American canvas and
raw Japanese selvage denim,
the colorful, comfortable
designs take a beating in the
kitchen and look good for
years. Bennett came up with
the idea six years ago while 11 WIN
working as a line cook at a two- THIS
Michelin-tar retaurant
Want to call this
in L.A. Frut rated with the apron your very own?
flimsy t andard-issue Enter for a chance
to win it on June 7 at
version in her uniform, she win.marthastewart
decided to make her own. .com. For details,
see page 130.
An initial order of 40 has
grown into a multimillion-
dollar business that now
sells a range of workwear,
all infused with Bennett’s
“bright, quirky, timeless”
sensibility—and her cheer-
leading pirit. “My purpose
was to create dignity and
12
pride in the kitchen,” she says.
“The aprons tand for all
the dreamers, doers, and
hut lers in the world.”

42 JUNE 2018
 5

Bennett’s
Essentials
“My style mantra is 6 | R&Co Rockaway
solid, long-lasting Salt Spray
“It adds height with-
basics worn with out being stiff like
pops of color.” hairspray.”
$26, randco.com.
1 | Block Shop Dolly
napkins 7 | Kristin Ess Water-
“I use them as ban- Based Pomade
dannas. They’re small “To tame my unruly
and lightweight— hair, I use a little of
10 great for tying around this, right out of the
your neck.” shower, for natural-
$14 each, blockshop looking curls.”
textiles.com. $10, target.com.
2 | Robert Siegel 8 | Shinola Canfield
Beaux Gold Rim watch
plates “I like a good-sized
“These gorgeous, face that covers
4 “Frida Kahlo embraced
heavy porcelain my wrist, so I wear
color—royal blue, red,
pieces are made by this men’s style.”
yellow, green—in such
a local potter, and $900, shinola.com.
an amazing way.”
not so precious that
you can’t put them 9 | Nars Velvet Matte
in the dishwasher.” Lip Pencil, in Red
From $84 each, robert Square
siegelstudio.com. “It’s perfectly matte,
but moisturizing.”
3 | Hedley & Bennett $27, narscosmetics
(RED) apron .com.
8 “I designed it in
collaboration with 10 | Ursa Major Force
Dominique Ansel Field Daily Defense
to support the non- Lotion SPF 18
profit (RED), which “I keep it in my car
fights AIDS and door console, aka
helps save lives.” ‘beauty cabinet.’”
$98, hedleyand $54, ursamajorvt.com.
bennett.com. 11 | Clare V. La
4 | Museo Frida Kahlo, Tropezienne
9 in Mexico City “I recently upgraded to
“It’s out of this world. this bag, which holds
I’m always inspired everything I need—my
after visiting.” laptop, some folders,
museofridakahlo a few zip cases.”
.org.mx. $455, clarev.com.
13
5 | Repetto Cendril- 12 | Bambino cups
lon ballerina flats “These bamboo glasses
“They dress up or down, do double duty as low
and you can walk for vases for ranunculus.”
eons in them.” $20 for a set of 4,
$295, repetto.com. by-ekobo.us.

13 | Le Creuset round
4.5-quart Dutch oven
“This pot never gets
put away. It sits on my
stove, ready to cook.”
$310, surlatable.com.

MARTHA STEWART LIVING 43


80%
of the world’s oxygen
is produced by
our oceans. And by
2050, unless we take
action, there could be
more plastic than
fish swimming in them.
A NEW
WAVE
Our oceans cover nearly three-
quarters of the planet, and they’re
getting hit hard these days—
with everything from warming
temperatures to rising tides to a
deluge of pollution. Here, advocates,
educators, and scientists share
easy ways to help clean and protect
our waters year-round.
TEXT BY SARAH ENGLER
44 JUNE 2018
MARTHA
ST E WA RT
CHANGE
MAKER
Clean Oceans
WR APPING YOUR HEAD AROUND the whales without harming them,
importance of our oceans—and jut safely collet ing samples of their
how interconneted they are to all pray to find and identify pollutants.
our waterways—is like trying to “Whales are a good bioindicator pe-
contemplate the size of the Pacific cies for ocean health, warning us
while tanding on the shore. These of problems as they develop,” Kerr
bodies of water supply mot of our explains—namely, increases in gar-
oxygen, hundreds of billions of bage and chemicals, which end up
pounds of food annually, millions there via t reams, rivers, and aq-
of jobs, hundreds of billions of dol- uedut s after slipping through our
lars to the U.S. economy, and—not pipes, running off t reets, or being
to forget—priceless memories. (Long dumped into sewers. Also, 40 per-
walks on the beach would be impos- cent of the carbon-dioxide pollution
sible without them.) But the truth we generate gets dissolved by sur-
is, our marine ecosytems need our face water and undergoes chemical
help. Iain Kerr, chief executive officer reat ions that increase water tem-
of Ocean Alliance in Massachusetts, peratures and make it more acidic.
puts the issue quite bluntly: “Our This causes sea levels to rise and
WILL ADLER/MASSIF
oceans have become our toilets. The compromises the delicate marine
detritus from our consumer lifetyles ecosytem. The good news is we can
inexorably makes its way down into help turn the tide. Read on to learn
them.” His research-and-education what you can do, both at home and
organization uses drones to t udy when you head to the beach.
 DON’T JUST
TREAT DIARRHEA.
Also treat gas and the associated cramps, pressure,
and bloating with IMODIUM® Multi-Symptom Relief.

Use only as directed. © Johnson & Johnson Consumer Inc. 2018

GOOD LIVING

Help from Home Aid at the Beach

Thoughtful purchases and healthy Whether you’re off to a river, a lake, or
practices can clean the seas. the ocean, follow these guidelines.
1. CHOOSE REUSABLES “Every year, 1.4 billion pounds 1. DON’T TRESPASS “There’s a reason it’s called
of trash enter the ocean, and more than 85 percent ‘the beaten path,’” says Knowles. Certain walk-
of it is made of plat ics,” says Morgan Knowles, ways are meant for people. Climbing dunes, Plan a Green
a media and outreach coordinator at the Florida- traipsing through vegetation, and t ripping a Getaway
based Youth Environmental Alliance, which em- beach of shells all cause erosion and can dam- If a beach vacation
powers kids and communities through hands-on age habitats of endangered p ecies, like sea is on your horizon,
education and eco-advocacy. The simplet habits turtles and migratory birds. Use binoculars or make it ocean-friendly
with advice from Wayne
to adopt: Skip single-use plat ic t raws and bags a zoom lens, rather than trying to get too close.
Sentman, director of
(take a cloth tote to grocery-shop, and bring your
2 . TURN OFF THE MOTOR You’ll make a lighter im- conservation travel pro-
own fabric bag to the dry cleaner). While on the grams at California’s
pat on the water (and shrink your carbon foot-
go, drink from a reusable mug or water bottle, Oceanic Society.
print) if you enjoy paddleboards, kayaks, and
and keep cutlery in your work drawer. TREAD LIGHTLY
sails in place of Jet Skis and peedboats. If you
“Research the place you
2 . WATCH WHAT YOU FLUSH The only thing that surf, consider joining a Surfrider Foundation
are thinking of traveling
should circle down that bowl (aside from wate) chapter near you. The California-based con- to, and learn about its
is toilet paper. Items like dental floss, hair from servation group has teamed up with Scripps issues,” he says. A crush
a brush, cotton swabs, matches, feminine prod- Intitution for Oceanography and the nonprofit of tourists puts extra
ut s, and wipes (even those labeled “flushable”) Smartfin on a tool that attaches to a surfboard’s stress on already fragile
coasts and waters,
belong in the garbage. When it mixes with fats fin. It collets data about the health of your lo-
so take a pass on over-
and oils in pipes, all of the above can create big cality while you ride the waves. “Scientits have crowded spots. Or travel
blockages (called “fatbergs”) in sewers, which previously lacked baseline information about at the very beginning
cause wate to overflow into waterways. And changing ocean chemit ry,” explains Smartfin or tail end of the most
sadly, even partially treated sewage negatively projet manager Shannon Waters. The sensor desirable season.
impat s reefs, seagrasses, and marine life. currently measures temperature and motion, FIND RESPONSIBLE
and in the future will log acidity, dissolved oxy- TOUR GUIDES
3. DON’T SEND CHEMICALS DOWN THE DRAIN “We’re
Look for local operators
mot concerned about the pollution you can’t see,” gen, and chlorophyll fluorescence in the surf to who work with small
says Kerr, like runoff from pet icides and fertil- help experts proat ively develop solutions to groups of tourists and con-
izers that flows into torm drains on rainy days, curb acidification, which damages shellfish and sider the environmental
or indut rial chemicals in cleaning produts. Use coral reefs, and increases harmful algae blooms. impact of every activity,
whether it’s snorkeling,
nontoxic goods for both gardening and home- 3. APPLY REEF-SAFE SPF “Not all sunscreens are diving, or fishing. “Ask con-
keeping (Environmental Working Group has an safe for the environment,” says Knowles. Use servation groups in the
exhaut ive lit; go to ewg.org), as well as biode- mineral formulas with zinc oxide and titanium area who’s doing good
gradable bar soaps or body washes that don’t have dioxide intead of chemical ones containing work or supporting their
efforts,” Sentman says.
ingredients like parabens or triclosan, which can oxybenzone, which can bleach coral and slow
A tip for finding those
harm sea life. To find out how to safely dip ose new growth, according to a 2015 study pub- groups: Use the search
of old medications, contat your local sanitation lished by Archives of Environmental Contamination term “friends of” with
or environmental-health department. and Toxicology. the name of your destina-
tion, as in “friends of
4. EAT SUSTAINABLY Americans consume close to 4. LEAVE THE SHORE CLEANER THAN YOU FOUND IT wildlife refuge in Belize.”
5 billion pounds of seafood every year. To ensure “We sugget you take five,” says Nick Mallos,
BOOK ECO-
that what you’re ordering isn’t overfished or diretor of the Washington, D.C.‒based Trash ACCOMMODATIONS
caught in ways that threaten other marine life, Free Seas program for Ocean Conservancy, which Choose lodgings that
like dolphins, download the Monterey Bay Aquar- is launching a beach-cleanup locator on its web- provide information
ium’s free Seafood Watch app. about their environmental
site this summer (oceanconservancy.com). “Spend commitments, whether
five additional seconds scanning your area before it’s reducing waste or
you leave to make sure you’ve picked up all your energy or donating money
Change the Day trash, and grab five more trash items you see to local preservation
efforts. Look for a third-
JOIN US! while you’re at it.” Take that garbage with you,
party eco-certification
Clean the sea by leaving shells behind so it doesn’t get blown out of on-site cans and like Green Globe (green
and taking trash with you. Make the pledge
into the water. And if you bring your dog, keep globe.com) or Green Seal
at marthastewart.com/cleanoceans.
him on a leash, and pick up after him, too. (greenseal.org).

46 JUNE 2018
 IF YOU’VE TR AVELED around the sun
a few dozen times, you’re well-versed
in its negative effets—from wrinkles
and dark p ots to permanent DNA
damage and skin cancers. And you
also know that the one thing you
can do to protet yourself is to wear
ample sunblock every single day. But
do you? Ah, there’s the rub.
But these days, it’s easier than ever
to embrace SPF. The key is to arm
yourself with broad-petrum formu-
lations that thwart every level of ex-
posure and feel incredible (not thick
or chalky) on skin. On the next page,
you’ll find choices for every skin type
and situation, including innovative
newcomers such as clear gels that go
on in seconds, and reef-safe lotions
that won’t harm the oceans.
Then make sunblock a seamless
tep in the morning by keeping it
next to your toothpaste, suggests
Steven Wang, a dermatologist in
Basking Ridge, New Jersey. In a re-
cent t udy, he found that when peo-
ple tored it alongside that routinely
used item, their usage increased by
ADVANCE
PLACEMENT
20 percent in six weeks.
A surefire way to Lat, remember that “sunscreen
avoid red-tinged is not like a seat belt—one click and
strap lines: Apply sun-
block everywhere
you’re done,” Wang says. Stow extra
while naked, then put bottles or t icks in your bag, glove
on your swimsuit. box, and office for reinforcement.
And when you’re outside for long
t retches, reapply like it’s going out
of t yle. (Set your phone timer for
two-hour increments; you’ll thank

The Best Defense us 10 years from now.) Add a broad-

brimmed hat, UV-blocking shades, CHRIS CR AYMER/TRUNK ARCHIVE

Skimping on sunscreen is the equivalent of and SPF-30-plus-rated clothing, and

skin-care sabotage. Fortunately, the top formulas are as congrats: You’re fully covered.

light as water, high-performing, and wonderfully

habit-forming. Find one you love, and make SPF your BFF.
TEXT BY MELISSA MILRAD GOLDSTEIN

50 JUNE 2018
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GOOD LIVING
BEAUTY

FOR THE
FACE
Sunscreen should be the
inal step in your morning Normal Dry Oily Sensitive
skin-care routine, “even This new, slightly mois- Smooth on this block Fear of sprouting If you react to
on cold or overcast days,” turizing transparent with soothing facial a pimple is no excuse almost everything,
formulation slides onto oils: It’ll give you to skip sun protection. err on the basic side.
says dermatologist skin effortlessly a dewy finish without Seek out oil-free Physical sunblocks,
Deborah Sarnof. “Sun and layers invisibly greasy residue. options like this one which sit on the skin’s
relects of of concrete under makeup. And its travel-friendly with lauric acid, surface, are nonirri-
solid stick makes which helps halt the tating, provided they
and glass,” and UV rays Neutrogena Hydro reapplication easy. growth of acne- don’t contain fra-
penetrate windows. Boost Water
Gel Lotion SPF 30, $12,
causing bacteria. grance or alcohol.
Supergoop Glow Stick
Consider your complexion neutrogena.com.
Sunscreen SPF 50, $25, Avène Mineral Light Ocean Potion Face
supergoop.com.
when choosing, and use Mattifying Sunscreen Clear Zinc Oxide SPF 50,
Lotion SPF 50+, $28, $6, oceanpotion.com.
the product year-round. aveneusa.com.

Head to Toe OUR EXPERTS

Ted Lain, an Austin,

Texas, dermatologist;
Elisabeth Richard,
a Baltimore dermatolo-
gist; Deborah Sarnoff,
a New York City derma-
tologist and president
of the Skin Cancer
Foundation; Steven
Wang, director of der-
matologic surgery
and dermatology at
SCALP LIPS BABIES & KIDS SWEATPROOF NATURAL Memorial Sloan-
Out of sight They have almot Hats and SPF-pro- At ive formulas New “reef-safe” Kettering, in Basking
shouldn’t mean out no melanin, so tet ive clothing are are drier to the touch, sunblocks don’t con- Ridge, New Jersey.
of mind. “We’re they’re as likely as bet for newborns, so they don’t run tain oxybenzone,
hearing many reports skin to get burned but at 6 months, tart into eyes or compro- an ingredient cited
of hairt ylits find- or develop cancer. using sunscreen. mise your tennis in a 2015 t udy as
ing cancerous pots,” And the bottom one, Matte zinc-oxide and grip (or slide off with a fator in the bleach-
says Sarnoff. Spritz which catches titanium-dioxide water and perpir- ing of coral reefs.
SPF along your the mot light, is formulas have pow- ation). That said, (Note: Every sun-
hairline and part, or 12 times more likely dery finishes, which always reapply them screen in this tory is
wear a hat made of to be affeted, make it easy to after toweling off. oxybenzone-free.)
tightly woven fabric. per the Skin Cancer hold tight to squirm- Coppertone Sport Free Bare Republic Mineral
PETER ARDITO

Coola Organic SPF 30 Foundation. ing tots. Lotion, $8, walmart.com. Sunscreen SPF 30, $15,
Scalp & Hair Mist, $26, gobareoutside.com.
Goddess Garden Australian Gold Botani-
sephora.com. Natural Mineral Sun- cal Sunscreen SPF 50
screen Lip Balm, $4, for Kids, $16, australian
goddessgarden.com. gold.com.

52 JUNE 2018
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GOOD LIVING
BEAUTY
/ COUNTER INTELLIGENCE /

A Touch of Sun
The best bronzers enhance any skin tone with the swish of a brush. For a subtle
day-at-the-beach look, choose one of our favorites, and bask in the glow.
TEXT BY MELISSA MILRAD GOLDSTEIN

1. Chanel Les Beiges Healthy Glow

Luminous Multi-Colour Powder
GREAT FOR: All-around radiance.
The five shades in this compact 1
swirl together to create a warm,
peachy complexion.
$58, chanel.com

2. Marc Jacobs O!Mega

Bronze Coconut Perfect Tan
GREAT FOR: A matte finish.
Extra-nice for oily types, this
finely milled formula gives your 2
skin a velvety texture. Expert
tip: Sweep it under cheekbones
for a contoured appearance.
$49, marcjacobsbeauty.com

3. L’Oreal Paris True Match

Lumi Bronze It
GREAT FOR: Subtle shimmer.
The soft iridescence makes skin 3
dewy, and also works as a

PHOTOGR APHS BY YASU + JUNKO (BRONZERS), PETER ARDITO (ST. TROPE Z); ST YLING BY ELIZABETH PRESS
highlighter. Deep (shade shown)
is beautiful on darker skin tones.
$15, lorealparisusa.com

4. Guerlain Terracotta Light

Bronzing Powder
GREAT FOR: Fair skin.
Many bronzers look muddy on
porcelain complexions, but this
offers just a kiss of pretty color.
4
$53, guerlain.com

APPLYING IT
Bronzer is most flattering (and
believable-looking) when it hits
the highest planes on the face.
Use a big, fluffy brush to sweep it
When choosing
from hairline to cheekbones to
a bronzer, stay
chin (as if drawing a number three),
within two
and repeat on the other side.
shades of your
Finish with a tap on the nose.
natural color.

RAVE REVIEW “St. Tropez Self Tan Classic Bronzing Mousse had been my unrivaled summer necessity
since its launch 16 years ago. But the new Self Tan Purity Bronzing Water Mousse, which
deepens skin with sugar beets, has elbowed it aside. It sinks in immediately, leaving the
Golden soft scent of mandarin and hibiscus behind. I use the clear foam before hitting the sack,
Ticket and wake up to golden gams—and spotless bedsheets.” —MMG
$42, sttropeztan.com

54 JUNE 2018
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 Dialing It
Back
We’re all spending more time
on our phones—up to ive hours a day,
according to recent studies.
But it isn’t making us happier or more
eicient to be constantly connected.
Here’s how to strike a healthy balance.
TEXT BY KELLY DINARDO
56 JUNE 2018
TAKE A LOOK AROUND. It’s a funny scene
you wouldn’t have observed 10 years ago:
People walk busy city t reets with their
eyes glued to their devices. Our phones
keep us company in elevators, and en-
tertain us while we wait for our coffee
order. Yes, we’re ditrated, but that’s jut
the t art. Reaching for them 50 to 300
times a day has social, psychological, and
physical side effets, ranging from “phub-
bing” (snubbing someone by t aring at
your phone) to tech neck (tension caused
by cont antly bending your head down)
to depression, which is piking among
kids, epecially teen girls. Add to that tew
feeling anxious, scattered, tired, forgetful,
and even less tuned in to others’ feelings.
“The vat majority of us use our devices
compulsively, and it’s impating the qual-
ity of our lives,” says David Greenfield,
Ph.D., founder of the Center for Internet
and Technology Addit ion and an assis-
tant clinical professor of psychiatry at the
University of Connet icut School of Medi-
cine, in Farmington. He compares mobile
phones to slot machines that pit out likes
intead of coins. Adam Alter, the author of
Irresitible: The Rise of Addictive Technology
and the Business of Keeping Us Hooked
(Penguin Press) and an associate profes-
sor of marketing at the New York Univer-
sity Stern School of Business, likens our
phone habits to addit ions such as nico-
tine dependency, which create chemical
imbalances in the brain. In fat, a Nov-
ember 2017 t udy by Korean researchers
showed that smartphone overuse can have
a measurable negative neurological effet
on teens.
We’re at a tipping point. Many of us—65
percent, according to a 2017 American
Psychological Association report—believe
that periodic unplugging would improve
our mental health, but only a few (28 per-
cent) at ually follow through and do it.
ST YLING BY ELIZABETH PRESS
Since our devices are here to tay, read on
for ways to etablish a healthier relation-
ship with your phone, and things will
tart looking up.
PHOTOGRAPH BY YASU + JUNKO
 GOOD LIVING
HEALTH

TRACK YOUR (TRUE) USE that having a phone within reach reduces Smartphone
How many times a day do you check your phone? the ability to focus because part of the brain SOS
Whatever figure you came up with, double it. Re- is expending effort to not grab it, even when If you can’t resist the
search has shown that we use our devices nearly it’s not buzzing. In another tudy, researchers urge to check in, try
twice as much as we think we do. To know your real asked employees how they reated when their these analog strategies.
numbers, enlit, well, your phone. Then retool it to bosses picked up their cell during a meeting. REWARD YOURSELF
support positive habits intead of enabling bad ones. Their answers included feeling less engaged Often what your brain
really wants is entertain-
Usage trackers like Moment and Offtime keep tabs with work, and less trut ing of their super-
ment, connection, or a
on your overall phone-in-hand time and minutes visor. When you don’t need it, don’t bring it. break. Find it in a differ-
p ent in p ecific apps. (The 15 minutes you thought (Novel idea: Wear a watch to tell time!) ent way, like chatting
you p ent on email was at ually 25 minutes on with a coworker, going
Pinteret.) You can then use them to block problem for a walk, or playing
NO DEVICES WHILE DRIVING
with a pet.
apps after a certain amount of time (so you don’t Fourteen percent of fatal dit rated-driving
drown in an endless Facebook comment thread), or MAKE A LIST On paper,
crashes in 2016 involved cell-phone use, per
that is. Write down
to ping you when you hit a daily total limit. the mot recent data from the National High- activities you want to do
way Traffic Safety Adminitration. Put yours more of but don’t seem
CURB TEMPTATION somewhere completely inaccessible, like in to have time for. Maybe
By design, phones make it easy to slide down the the glove box or trunk, when you’re behind it’s cooking, knitting, or
meditation. Then, instead
rabbit hole, so that checking the weather pirals into the wheel. Or intall an app like Cellcontrol,
of thumbing through
a lot half hour. Intagram, for example, reportedly which comes with a Bluetooth device that Twitter, spend at least
withholds new likes, then delivers them in a flurry disables apps and phone and texting func- 10 minutes a day doing
to discourage you from closing the app, according to tions for the driver. Phone makers are also one of them.
Ramsay Brown, cofounder of Boundless Mind, a tech helping out: Apple, Google, and Samsung all READ A BOOK Or a mag-
and neuroscience tartup formerly known as Dopa- have do-not-dit urb modes (some kick in azine. (This one counts!)
mine Labs. But you can outwit them if you know the automatically; others you need to enable) Keep one in your bag for
commuting if you ride
right moves. Firt, move problem apps from your that sense when you’re in a moving car.
a train or bus; waiting
home screen to a secondary one, and keep only func- in line or for an appoint-
tional apps (map, camera) front and center. Also, try SCHEDULE PHONE-FREE TIME ment; and other toe-
switching your diplay to grayscale. The Technicolor And treat it like it’s sacred. Experts sugget tapping times (kids’ sports
icons and red-bubble notifications lose their candy- practice, hair color
avoiding technology for at leat the firt half
touch-ups).
like pull in black-and-white, per tech ethicits such hour you’re awake; at mealtimes (sorry, turn-
as Time Well Spent founder Tritan Harris. The process JUST BREATHE Practice
ing it screen-side-down or muting it isn’t
“ha” breaths, which
varies by phone manufat urer, but the option usually enough; have family members check them support diaphragmatic
lives in the Accessibility menu, and detailed intruc- at the door, the way President Obama had breathing, quell stress,
tions are readily available online. As a bonus, your his White House taffers do, or turn off the and encourage relax-
phone’s battery will lat much longer. Finally, be Wi-Fi); and for the lat hour before bed, since ation. Inhale slowly and
sure to turn off push notifications (usually found in smoothly through your
the blue light and time-suck fator can mess
nose, then exhale com-
Settings, under Notifications). That way, you won’t with your sleep. Also, make time for any pletely with a whispered
jump at every news alert or social pot. at ivity that reminds you that fulfillment haaaa sound. Pause
doesn’t come from digital likes, whether it’s for three counts. Repeat
FOLLOW THE OUT-OF-SIGHT RULE hiking or going to a museum or a movie. 10 times, then let your
breath return to normal.
These devices may be tiny, but their mere presence Danish researchers found that people who
is so dit rat ing that they interfere with our cogni- tayed off Facebook for one week rated them-
tion (not to mention our relationships). For an April selves happier at the end of the experiment.
2017 t udy, researchers at the University of Texas at (At the very leat, you could top following
Aut in McCombs School of Business adminitered a the people who rile you up.) “The true an-
series of tet s that required full concentration and tidote to tech overload, or any other additive For more tips on how to
told participants to silence their phones. Then they behavior, is real-time social relationships,” improve your health and
intruted one group to put their phones on the table says Greenfield. Alter concurs: “Do your bet well-being, visit martha
facedown, a second group to put them in their pocket to talk to friends face-to-face, exercise, get stewart.com/strive.

or bag, and a third to leave them in another room. outdoors—all the enriching things we do less
Only the lat group did well. The scientits peculate of because we pend so much time on screens.”

MARTHA STEWART LIVING 59

GOOD LIVING

Ask
Martha

I like to freeze fresh fruit

when it’s in season—
but how do I prevent it
from getting too icy?
—Filippa Christensen, Topeka, Kans.

Firt, freeze the fruit in a single layer

on a baking sheet. Then transfer it
to freezer bags, which are made from
epecially thick platic to withtand
the frigid temperature (and are t urdy
enough to be washed and reused).
Finally, “vacuum seal” the fruit, no
pecial equipment necessary: Fill a
bowl that’s larger than the contents of
the bag with water. Slowly lower
the open bag (with fruit inside) into the
bowl until the water level is jut below
the zipper, taking care not to let any
seep in. Seal the bag, and take it out
of the bowl. The pressure of the water
pushes the air out of the bag, creating an
airtight seal around the food that
helps prevents ice buildup. Fruit tored
this way will lat up to three months.

60 JUNE 2018 PHOTOGRAPH BY JONATHAN KANTOR

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 A DV E R T I S E M E N T

GOOD LIVING

I’m in the market for new

Adirondack chairs—any recommendations?
—Tiana Jameson, El Paso, Texas

Yes! We like the modern takes on the classic tyle below, both of which
feature high-quality, eco-friendly materials and sophit icated colors.
Canadian company Jardinique enlits premium cypress wood for its
minimalit version (left), then finishes it with a tain or any Sherwin-
Williams paint color you choose, and flat-packs it to cut down on
both shipping cots and carbon footprint. (The company even includes
a container of touch-up paint in your order.) We also love the
comfortable, super-durable chair from Loll Designs, which is made
Dog-and-Cat from recycled milk jugs and comes in 11 hues.

Days of Summer
WIN
Summer is the time for both you $25K
and your pet to bask in the warm
months ahead. Here are some tips To make your
by Purina® Chief Veterinarian home more
like Martha’s,
Dr. Kurt Venator to help keep
visit martha
them safe, so you can focus on all stewart.com/
the fun you’ll have together. LikeMartha25k
and enter to
win $25,000.
Keep it cool. Though you may be For details,
tempted to take your pet with you on see page 130.
the road, the inside of your car can reach
Jardinique Classic Loll Designs chair, in Slate,
120° F in a matter of minutes, even in the Westport chair, in Edamame, from $480, dwr.com.
shade. It’s best to leave them at home $399, jardinique.com.

where they’ll stay cool and relaxed.

Keep them hydrated. If you do

take them out in the hot weather, make
| PET TIP |
sure to pack a portable water bowl and
plenty of cold water for your pets. Make
sure your dog drinks water every hour to
Travel Smart
keep them well hydrated.
When you’re hitting the road
with a furry friend, she’s safest
Don’t forget the treats. Keep
in a crate that’s firmly anchored
treats on hand for a quick snack, like the
with a seat belt. But if you prefer
new Purina® Beggin’ Crunch! treats to give her a bit more mobility,

PETER ARDITO (CHAIRS); KRITOF STUDIO/GET T Y IMAGES (DOG)

which are great for on the go. For some leave the front to human passen-
pets, ice cubes in a bowl are also a great gers, and keep the dog in the
treat on a hot summer day. back, tethered with restraints.
(We suggest the Sleepypod
Clickit Sport dog safety harness;
$75, chewy.com.) A few more
pointers: Build in time to stop
Check out more every two to three hours for fresh
air and potty breaks, and never
summer-fun advice from
leave your dog alone in the car.
pet experts and stay in
the know with your daily
dose of pet tips at:
LET US HELP YOU!
bhg.com/pets365 E-mail your questions to askmartha@marthastewart.com, or send them to Ask Martha, c/o Letters
Department, Martha Stewart Living, 805 Third Avenue, 25th floor, New York, NY 10022.
Please include your full name, address, and daytime phone number. Letters and messages become
the property of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any
of its media. By submitting your questions to Ask Martha, you are agreeing to let us use your name
and hometown in connection with our publication of your questions.

62 JUNE 2018
HE KNOWS
WHERE HIS
FOOD COMES
FROM.

And so do we.
Every ingredient we use is traced back to our trusted sources. Learn more about
the purpose behind the ingredients Purina uses and why they are in your pet’s
food at purina.com/quality.

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

GOOD LIVING

KIT HIM OUT

A sleek leather portfolio from Shinola will neatly
hold and organize his devices, pens, and
earbuds—so he can zip through the day with ease.
$395, shinola.com.

Sharpen his wardrobe with

Raleigh Denim Workshop’s
welt-pocket oxford, handcrafted
in North Carolina.
$195, raleighdenimworkshop.com.

Hanro of Switzerland woven

pants get even cozier over time.
$128, shop.hanrousa.com.

/ EDITORS’ PICKS /

Tops for the Pops

This Father’s Day, butter him up with
more than pancakes. He’ll flip for
a polished organizer, sturdy grill tools,
CUE THE BBQ
and pj’s for lazy Sundays. MIX A GOOD DRINK
Martha Stewart Collection’s
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64 JUNE 2018 PHOTOGRAPHS BY PETER ARDITO

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THE TASTE OF
I R E L A N D,
IN YOUR
B A C K Y A R D.
 Everyday
FOOD
COOK, NOURISH, ENJOY
FOOD ST YLING BY LINDSAY STR AND; PROP ST YLING BY MEGAN HEDGPETH

| HEALTHY APPETITE |

PLAY IT COOL
Cucumbers are capable of much more than crunching up salads and soothing puffy eyes.
They can help balance blood sugar and strengthen bones—and at 95 percent water, they’re
hydrating, too. Work the crisp, mild fruit into these recipes, and reap the beneits any time of day.
TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

PHOTOGRAPHS BY REN FULLER MARTHA STEWART LIVING 69

 For an Unexpected Side

Garlic-Ginger Cucumbers
Cucumbers contain an antioxidant that
supports brain health, and inflammation-
fighting ginger helps with digestion.
Quarter 1 pound baby cucumbers lengthwise
(if longer than 3 inches, halve crosswise firt).
Toss with 1 teap oon kosher salt and ½ tea-
p oon sugar. Let t and 30 minutes, tossing
occasionally. Drain, then toss with 2 teapoons
each rice vinegar and reduced-sodium soy
sauce. Heat 1 tablepoon safflower oil in a small
skillet over medium-high. Add 1 tablepoon
julienned fresh ginger and 3 smashed garlic
cloves. Cook, tirring, until fragrant, 30 sec-
onds. Pour over cucumbers; toss to combine.
Season again, if desired. Transfer to a serv-
ing dish, discarding liquid. Top with toated
sesame seeds and a few drops of hot chili oil.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4

For a Thirst-Quenching Drink

Cucumber Ice Cubes

Freeze the fruit in pieces to keep your water,
seltzer, or lemonade cold. Snack on them
afterward to sneak in potassium, an elec-
trolyte that can stabilize blood sugar.
Halve 1 English cucumber lengthwise; seed.
Cut into 2-inch pieces; freeze on a parchment-
lined rimmed baking sheet until solid, at
leat 4 hours. Transfer to freezer bags to tore.
ACTIVE TIME: 5 MIN. | TOTAL TIME: 4 HR. 5 MIN.
SERVES: 4

For a Superpowered Lunch

Scandinavian Shrimp-
and-Cucumber Sandwich
With their vitamin K, cukes will help keep
your bones strong, while protein in the eggs
and shrimp energize you until dinner.
Add 1 pound peeled, deveined medium shrimp
to a pot of salted boiling water. Return jut to a boil,
then transfer shrimp to an ice-water bath. Drain
well; slice in half lengthwise. Soak ½ cup thinly
sliced red onion in cold water 10 minutes; drain.
Whisk together 3 tablep oons fresh lemon juice,
2 teap oons grated lemon zest, 2 tablep oons
rinsed capers, and ¼ cup extra-virgin olive oil.
Season with kosher salt and freshly ground pepper. Keep cuke cubes
Toss with shrimp, onion, 1 cup thinly sliced English refrigerated in
cucumber, and 2 packed tablep oons chopped a pitcher of water in
fresh dill to combine. Spread Neufchatel onto slices the refrigerator for
of lightly toated pumpernickel; top with sliced infused sips all day.
hard-cooked egg and shrimp mixture.
ACTIVE/TOTAL TIME: 35 MIN. | SERVES: 4

70 JUNE 2018
®, TM, © 2018 Kashi Co.
EVERYDAY
FOOD

| PERFECTING . . . |

THE SUMMERTIME SIDE

Potato salad is Americana in a bowl. Fine-tune it with our tried-and-true
technique—evenly cut spuds for consistent bites, grainy mustard for zip—
and it’ll be the hero of your next picnic or block party.
TEXT BY CLAIRE SULLIVAN RECIPES BY LAURYN TYRELL

To save time, chop

the celery, scallions,
and cornichons for
the dressing while the
potatoes cool.

Top
Taters

PHOTOGR APHS BY PETER ARDITO (POTATO T YPES); FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEGAN HEDGPETH
Russet

Yukon Gold

New

Every kind of potato

has good qualities,
but we like three in
particular for this
dish. Once cooked,
starchy russets will
stay intact if handled
gently, yet easily
break down for a
semi-mashed finish
(shown here). Yukon
Golds are a great all-
purpose spud with a
creamy bite. And waxy
new potatoes (the
densest, least starchy
option) stay firm,
so they’re ideal if you
prefer a more struc-
tured salad. See how
to use them on the
next page.

72 JUNE 2018
© 2018 Tyson Foods, Inc.
EVERYDAY
FOOD
• Russet potatoes
• Distilled white
Grocery List for vinegar
Our Classic • Mayonnaise
1
Prep Potatoes
Peel 3 pounds russet potatoes
(about 6 medium). Slice length-
wise into 1-inch-thick planks.
Lay flat and slice again into
1-inch-thick t rips. Stack t rips
together and cut crosswise into
NEXT LEVEL
Two more ways to work
potato salad.
Go Fresh and Herby
Replace russets with unpeeled
whole mixed new potatoes, boiled
until fork-tender, about 9 minutes.
Drain and lightly smash. Toss with
2 tablespoons each red-wine
vinegar and fresh lemon juice,
½ teaspoon grated lemon zest,
and ¾ cup extra-virgin olive oil
(omit white vinegar, mayonnaise,
and mustard). Let cool completely.
Replace scallions and cornichons
with ½ cup finely chopped sweet
onion, and stir in ½ cup each
roughly chopped parsley and
celery leaves, plus 1 tablespoon
chopped fresh oregano. Season
with salt and pepper; serve.
74 JUNE 2018
• Whole-grain
mustard
• Celery
• Cornichons
• Scallions
2
Cook & Season
In a large pot, cover potatoes
with at leat 2 inches of water
and season generously with
kosher salt. Bring to a boil, then
reduce heat to medium-high
and continue boiling until pota-
toes are tender and easily pierced
with the tip of a knife, 8 to 9
minutes. Drain and transfer to
a bowl. Toss with 2 tablep oons
vinegar; season with salt and
freshly ground pepper. Let cool
completely, about 30 minutes.
3
Dress to Impress Loyal to
Meanwhile, whisk together the Boil
¾ cup mayonnaise, 2 tablepoons The right cooking
mustard, and 1 tablepoon vin- technique results in
egar. Stir in 1 cup finely chopped fluffy, flavorful pota-
celery (from 3 talks); ½ cup toes every time.
sliced cornichons (from about 20); Steaming is a popu-
and ⅓ cup finely chopped lar method but
scallions (from 3). Gently fold can produce too-soft
exteriors and
mayonnaise mixture into cooked
undercooked centers.
potatoes; season with salt and
Our test kitchen
pepper. Serve, or refrigerate in
favors starting in
an airtight container up to 1 day cool water and boil-
(bring to room temperature before ing, which ensures
serving, about 30 minutes). evenly textured
spuds that are sea-
soned to the core.
Try a Warm German Style
Use scrubbed, unpeeled Yukon
Gold potatoes, cut into 1-inch
pieces, in place of russets. Boil
until fork-tender, about 6 minutes.
Let cool slightly. Whisk together
2 tablespoons each melted butter
and extra-virgin olive oil with
3 tablespoons apple-cider vinegar
and toss with warm potatoes
(omit white vinegar, mayonnaise,
and mustard). Replace celery
and scallions with 1 cup crumbled
cooked bacon (from 8 ounces),
2 thinly sliced shallots, and 1
teaspoon toasted caraway seeds.
Season with salt and pepper;
serve warm.
FOO

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

| WHAT’S FOR DINNER? |

Fresh Bets
Farmers’ markets are swimming in
crisp, colorful produce that makes every
meal better. Top Asian pork buns with
a tangy bok-choy-and-red-pepper slaw,
toss peas and arugula into pasta, or char
some zucchini on the grill—and dive in.
TEXT BY CLAIRE SULLIVAN RECIPES BY SARAH CAREY

76 JUNE 2018
Asian Pork Buns With Bok-Choy Slaw Miso Salmon With Asparagus and Carrots

Grilled-Chicken-and-Zucchini Salad Gnocchi With Peas and Egg

Asian Pork Buns With Bok-Choy Slaw
½ cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into
¼-inch strips (1½ cups)
1 small head bok choy, stems thinly sliced (1 cup),
leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King’s Hawaiian
½ cup lightly packed fresh herbs, such as mint, cilantro, or basil
1. Stir together hoisin, sambal oelek, and 1 tablespoon vinegar.
In another bowl, stir together bell pepper, bok-choy stems, and
remaining ¼ cup vinegar. Season with salt and pepper.
2. Place pork in a medium nonstick skillet over medium-high heat.
Season with salt and cook, breaking up with the back of a spoon,
until cooked and beginning to brown, 5 to 6 minutes (there will
be some liquid in skillet). Add ¼ cup hoisin mixture; cook until
sauce is reduced and evenly coats meat, about 30 seconds.
3. Spread mayonnaise on buns. Serve pork in buns with bok-choy
leaves, slaw, and herbs, with remaining hoisin mixture and sambal
oelek alongside.
ACTIVE /TOTAL TIME: 30 MIN. | SERVES: 4
Grilled-Chicken-and-Zucchini Salad
½ cup plain yogurt (not Greek)
1 clove garlic, minced (1 teaspoon)
¼ cup extra-virgin olive oil, plus more for brushing
1 tablespoon chopped fresh dill, plus ¼ cup packed dill sprigs
Kosher salt and freshly ground pepper
8 chicken cutlets (about 1¼ pounds)
3 medium zucchini (about 1 pound), cut lengthwise into
½-inch-thick planks
1 teaspoon finely grated lemon zest, plus 2 teaspoons fresh juice
1 romaine-lettuce heart, thinly sliced crosswise (4 cups)
6 globe radishes, cut into ½-inch wedges (¾ cup)
1. Preheat grill to medium-high. Stir together yogurt, garlic,
1 tablespoon oil, and chopped dill; season with salt and pepper.
Add chicken; toss to combine. Let stand 15 minutes. Toss zucchini
with 1 tablespoon oil and zest; season with salt and pepper.
2. Brush grill with oil. Grill chicken and zucchini until chicken is
just cooked through and zucchini are charred in spots and
tender, 2 to 3 minutes per side for chicken and 4 to 6 minutes per
side for zucchini.
3. Toss lettuce, radishes, and dill sprigs with remaining 2 table-
spoons oil and lemon juice; season with salt and pepper. Serve
chicken and zucchini with salad.
ACTIVE TIME: 40 MIN. | TOTAL TIME: 55 MIN. | SERVES: 4
Miso Salmon With Asparagus and Carrots
1 cup couscous
Kosher salt and freshly ground pepper
2½ teaspoons finely grated ginger (from a peeled 1-inch piece)
1½ teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch
pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into ½-inch pieces (1½ cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed
1. Bring 1 cup water to a boil in a small pot. Add couscous,
¼ teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover,
and let stand 5 minutes. Add ½ teaspoon zest; fluff with a fork.
2. Melt butter in a large straight-sided skillet over medium-high
heat. Add white and light-green parts of scallions; cook 30 sec-
onds. Add carrots, miso, and remaining 1½ teaspoons ginger.
Whisk in 1 cup water; bring to a boil, then cover, reduce heat to
low, and simmer 3 minutes.
3. Season fish with salt, pepper, and remaining 1 teaspoon zest.
Add to skillet with asparagus, cover, and cook 5 to 6 minutes.
Serve over couscous, sprinkled with scallion tops, with lemon
wedges alongside.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4
Gnocchi With Peas and Egg
Kosher salt and freshly ground pepper
4 large eggs
1 pound fresh or frozen gnocchi
1½ cups fresh or thawed frozen peas (7 ounces)
5 ounces arugula, tough stems removed, cut into 3-inch pieces
2 tablespoons unsalted butter
1 cup thinly sliced white onion
⅓ cup heavy cream
2 ounces grated Parmesan (¾ cup), plus more for serving
1. Bring a large pot of salted water to a boil. Add eggs, reduce
heat to medium, and simmer 6 minutes. Remove eggs; run under
© 20 18 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED
cold water to stop cooking, then peel.
2. Return water in pot to a boil. Add gnocchi and cook until they
float, 1 to 3 minutes. Add peas; return to a boil, then stir in arugula.
Drain, reserving ¾ cup pasta water.
3. Melt butter in pot over medium-high heat. Add onion; cook
until translucent, about 3 minutes. Add cream, cheese, and
¼ cup reserved pasta water and simmer, stirring, 1 minute. Add
gnocchi mixture; toss to combine, then simmer 30 seconds more.
Add additional pasta water, 1 tablespoon at a time, as needed
to create a creamy sauce. Season with salt and pepper and serve
with halved eggs, sprinkled with more cheese and pepper.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 35 MIN. | SERVES: 4
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 | KITCHEN WISDOM |

LIQUID ASSET
When selecting a primo olive oil, start with two magic words: extra virgin. To earn this
descriptor, a blend has to have complex lavor, low acidity, and a fresh aroma. But as with wine,
each bottle tastes distinct, ranging from delicate and fruity (best with lighter foods) to robust
and peppery (to pair with bolder dishes). Keep two kinds on hand—one for everyday cooking,
another for a inal splash of lavor—and ile away these tips on shopping and storage.
TEXT BY CLAIRE SULLIVAN

Food Editors’
Favorites
EVERYDAY OILS
Sauté away, but olive
oil’s smoke point
is too low for high-
temperature sear-
ing and frying. (Use
safflower instead.)
California Olive Ranch
Everyday Extra Virgin
Olive Oil: Subtle melon
and almond notes.
$13 for 17 oz., california
oliveranch.com.
Gaea Fresh Extra
Virgin Olive Oil:
Spicy and fruity. $17.50
for 17 oz., jet.com.
FINISHING OILS LABEL LINGO HOW TO STORE IT
Perfect for salad Country of Origin: Heat, air, and light
dressings, dipping Look for a specific turn olive oil rancid,
grove location, but it’ll last up to a
bread, or drizzling rather than broad year in a cool, dark
over soup. terms like “product place. (If it’s gone
of” or “bottled in.” bad, it’ll smell like
Frantoi Cutrera Grand cucumbers; if it smells
Harvest Date: The
Cru Biancolilla Extra fresher, the better, sweet, it’s been ex-
Virgin Olive Oil: Buttery and hand-stamped posed to too much
and full-bodied. $30 tends to indicate light.) Cap it tightly
for 17 oz., eataly.com. higher quality. between uses, and
purchase small bot-
Castillo de Canena Cold Pressed: This
tles frequently to
is just the standard
Arbequina Extra Virgin
PROP ST YLING BY MEGAN HEDGPETH
ensure freshness.
extracting method;
Olive Oil: A little nutty,
it doesn’t speak to
with a peppery bite. $24 quality.
for 500 ml, amazon.com.
Castello di Poppiano
Laudemio Extra Virgin
Olive Oil: Extra-grassy.
$35 for 500 ml, fresh
direct.com.

78 JUNE 2018
 Garden Gala

Backyard Bash

Fancy.
Find us in the deli
BUT NOT TOO

Fancy. TM
FOO
For a sweet crunch,
use half of the toasted
pecans inside the bars,
and the other half
sprinkled on top with
brown sugar.

Butter-Pecan Blondies
If you’d rather not use rum,
increase the amount of vanilla
to four teaspoons.
1½ cups whole pecans
2 sticks unsalted butter, melted,
plus more for brushing
2 cups unbleached all-purpose
flour, plus more for dusting
1½ teaspoons kosher salt
2 cups light-brown sugar, plus
2 tablespoons for sprinkling
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1 tablespoon dark rum (optional)

1. Preheat oven to 350°. Spread

pecans on a rimmed baking
sheet; toat until fragrant, 6 to 7
minutes. Let cool, then chop.
2. Brush a 9-by-13-inch baking
dish with butter, then dut with
flour, tapping out excess. In
a medium bowl, whisk together
flour and salt. In a large bowl,
whisk together butter and 2 cups
brown sugar until combined.
Add eggs; whisk until combined.
Add vanilla and rum. Fold in

FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEGAN HEDGPETH

flour mixture with a patula
until jut combined (do not over-
mix). Fold in half of nuts.
3. Transfer batter to prepared
dish; smooth top with an offset
| SWEETS |
patula. Sprinkle top with
remaining nuts and 2 tablepoons

Raising the Bar brown sugar. Bake until golden

around edges and a teter inserted
in center comes out with very
Blondies prove that pantry staples like lour, brown sugar, butter, few crumbs, 22 to 24 minutes.
and eggs can be spun into pure gold—and without a mixer, at 4. Transfer to a wire rack and
that. Amp up their lavor with a touch of dark rum and a tumble let cool completely before cutting
into squares. Blondies can be
of toasted pecans, and a new favorite is born. tored in an airtight container at
TEXT BY CLAIRE SULLIVAN RECIPE BY SHIRA BOCAR room temperature up to 3 days.
ACTIVE TIME:20 MIN. | TOTAL TIME : 45
MIN., PLUS COOLING | MAKES: 24 BARS

80 JUNE 2018
 DELICIOUSLY
HEART HEALTHY

While many factors affect heart disease,

diets low in saturated fat and cholesterol
may reduce the risk of heart disease.
®, TM, © 2017 Kellogg NA Co.
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 June
“All the summer world was bright and fresh,
and brimming with life. . . . There was cheer in
every face and a spring in every step.”
—Mark Twain, The Adventures of Tom Sawyer

PHOTOGRAPH BY KATE MATHIS MARTHA STEWART LIVING 83

 WATER WAYS
84
 In an airy
Connecticut home
just steps from
Long Island Sound,
a pastry chef
turned entrepreneur
illed a new house
with old-world inds
and sot, natural
materials to create a
relaxed vibe that’s
as fluid as the tide.
PHOTOGRAPHS BY
NICOLE FRANZEN
TEXT BY
CATHERINE HONG

LOVE AND LIGHT

Reclaimed-wood beams lend a well-
worn feel to Laura Jayson and Ted
Waters’s Rowayton home, which they
built in 2011. The Brazilian-hardwood
dining table is an antique, and the Ay
Illuminate light fixture was purchased
at HomeStories, in Brooklyn. Opposite:
The house is clad in gray wood shingles,
echoing the neighboring ones built
when this town was still an oystering
village. Waters looks on as Jayson
and their son put toes in the sound.
 HE WORDS SHINY AND NEW have never

T resonated with Laura Jayson. “Give me

something old or weathered,” she says.
“I like objets with hitory.” And true to
form, when a crumbling Vitorian in an
unbeatable location—right on the edge of Long Island
Sound on Rowayton’s Bell Island, and jut a tone’s
throw from both her parents’ and siter’s places—
caught the eyes of Jayson and her longtime love, Ted
Waters, they couldn’t resit the opportunity. But
even she had to admit the truture was a goner.
“The walls were so rotted, you could put your finger
through them,” she recalls. “We had to tear it down
and tart fresh.”
Fortunately, Jayson knew jut the person to turn
to: Andy Glazer, a family friend and local builder
who pecializes in retoring hitoric houses and
contruting new ones in the pirit of the pat.
Together, they designed a three-bedroom home that
has all the charm of a weathered seaside cottage,
but without a hint of creakiness, dimness, or drafts.
Their next priority was optimizing the site’s in-
credible views. “Sometimes the sound appears glassy
blue, other times a steely gray,” says Jayson. “It
changes from hour to hour, season to season. It’s
mesmerizing.” To create essentially a viewing pane
for it, Glazer opened up the entire back wall of the
firt floor with 10-foot-high Kolbe windows and

CLOSE TO HOME
Above: The couple; their son, Jayse, age 3; and their Lab-
rador, Jake, relax on the pergola in their front yard. “I grew
up right around the corner,” Jayson says. “Rowayton is
a small coastal community with tight-knit families. In the
summer, there are probably more boats than people here.”

86
 EBB AND FLOW
To complement rather than
compete with the view, the cou-
ple’s living room is a study in
neutrals and organic textures,
from the smooth concrete fire-
place façade to the stucco walls
to the plush sheepskin and
cowhide accents. The midcen-
tury chairs were flea-market
finds, the vintage Adrian Pearsall
double rocker was procured
on eBay, and the teak tables are
from Terrain.
 matching French doors that lead right out to the
water. “That was the bet decision we made,” she
says. Envisioning, building, and outfitting the home
also turned into a creative vocation for Jayson: A
formally trained patry chef, she owned Flea, a vin-
tage home-goods shop and café in Rowayton, for a
time before launching El Co, a design, development,
and consulting business, with her partner, Laura
Grabe. They’ve also refurbished a 1950s camper
trailer, transforming it into a mobile “caravan bar”
that’s used to cater parties around the area.
Back in Jayson’s home, earthy materials give every
room a lived-in patina. Decorative ceiling beams
were sourced from an old barn in Wisconsin, and
stone walls in the kitchen, made from six-inch
mortared granite, have the centuries-old feel of
farmhouses in Ibiza and Majorca. “We love that finca
tyle,” says Jayson, who cooks and entertains regu-
larly. “It has warmth and soul.” The soft palette of
grays, taupes, wheats, and whites continues uptairs,
where glossy painted floors anchor the couple’s serene
bedroom. From those northeat-facing windows,
the family can take in some knockout sunrises.
“They’re beautiful,” she says. “It’s jut a matter of
waking up in time!”

REFLECTIVE SURFACES
An array of old mirrors, which Jayson snapped up for less
than five dollars each and spray-painted white, brightens
the downstairs powder room. The wood paneling on
the walls, repurposed from the floor of an old inn in New
Canaan, is also used on the home’s first-floor ceiling.

COOK’S
QUARTERS
Stone walls give the kitchen
a rustic quality, while open
shelves and a high-powered
professional-grade faucet
make it efficient. The pen-
dant lights and stools are
vintage, and the counter-
top is pietra del Cardoso,
a honed granite Jayson
admires for its “water-like
pattern.” Far right: Jayson
(in hat) and her business
partner, Laura Grabe, with
their refurbished mobile
caravan bar, which can be
rented to cater outdoor
parties (elcohome.com).

88
ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY SAR AH CAVE

CALMEST WATERS
The master bedroom holds little
more than a king-size rattan bed
Jayson bought years ago, a night-
stand she painted white, a vintage
lamp, and a ceremonial juju hat
from Cameroon (found on Etsy).
The walls are painted in Benjamin
Moore’s Moonshine.
 BASIL

PARSLEY
TARRAGON

CHIVES

CHERVIL

THAI
BASIL

CILANTRO

BRONZE
FENNEL

DILL

90
 OREGANO

SAGE

MINT

SAVORY ROSEMARY

THYME

MARJORAM

IF A PINCH OF FRESH MINT OR BASIL MAKES ANY DISH MORE FRAGRANT,

IMAGINE WHAT A WHOLE BUNCH CAN DO. CHOP, MUDDLE, AND TOSS
THE SEASON’S BEST INTO OUR RECIPES FOR BOLD, AROMATIC FLAVOR, THEN
USE OUR SMART TECHNIQUES FOR ENJOYING EVERY LAST SPRIG.
PHOTOGRAPHS BY CHRISTOPHER TESTANI TEXT BY MICHELLE SHIH RECIPES BY GREG LOFTS
 SINGULAR CILANTRO
What do you get when you bliter tomatillos, onion, and jalapeños in a cat-iron skillet, then blitz them in a blender with
cilantro and a squeeze of lime? An additive salsa that lends heat and pice to more than chips. Here, part of the batch flavors a pan
of shredded chicken, and the ret is pooned onto cripy totadas heaped with the meat and cinnamon-scented mashed beans.

Grilled-Chicken
Tostadas
With Tomatillo-
Cilantro Salsa
For recipes, see
page 119.

STORING HERBS
To keep all kinds except basil
fresh longer, loosely wrap them
in a paper towel, then put
them in a resealable plastic bag
in the fridge. Store basil as you
found it in the market—either
at room temperature, or refriger-
ated upright in half an inch
of water in a glass, covered with
a plastic bag.

THE DETAILS:
Hitoshi Kato Ridge
medium plate,
$68, rwguild.com.
 BEAUTIFUL BASIL
Shrimp, snap peas, and shiitake mushrooms get a quick sauté before they’re tossed into glass noodles, which are ready
after a 10-minute soak in boiling-hot water. (Ah, the joy of fat cooking in summer.) The crowning touch: big handfuls
of leafy basil, which are tirred in at the end for bright flavor, their raw edges softened slightly by the heat.

Shrimp-and-
Basil
Glass-Noodle
Stir-Fry

93
 MARVELOUS MINT
If you associate this tingly tender herb with mojitos and iced tea, consider a savory twit. Throw a half-cup of packed leaves
in the food processor with pitachios, pecorino, and lemon zet, and it mellows into an umami-rich sauce to fold into pata.
Let the noodles cool a bit before tirring it in, or the herb will cook and lose what’s left of its kick.

WHIP IT INTO
COMPOUND
BUTTER
Place a pat on a steak for extra
sizzle before serving, or spread
it onto a ham-and-Brie or
avocado-and-tomato sandwich.

In a food processor, finely chop

⅓ cup fresh tender herbs
(or 1 to 2 tablespoons leaves from
hardy herbs). Add 1 stick room-
temperature unsalted butter and
1 teaspoon kosher salt; pulse
to combine. Place on a sheet of
plastic wrap or parchment and
fold it in half toward you, then roll
back and forth to form a log.
Twist ends to seal; refrigerate up to
1 month, or freeze up to 3 months.

USE IT IN Campanelle
SEASONINGS With Pistachio-
Mint Pesto,
Blend extra sprigs
Asparagus, and
with salt to enliven
Cherry Tomatoes
meat, fish, or vegeta-
bles; or into sugar to
rim a cocktail glass.

In a food processor,
combine ¾ cup either
kosher salt or sugar
and ½ cup fresh
tender herbs, such
as basil, mint, or
cilantro. Pulse until
herbs are finely
ground and mixture
is well combined.
Both will keep in
an airtight container
up to 6 months.

THE DETAILS:
KH Wurtz medium flat
bowls, in White and Blue,
$80 each, rwguild.com.

94
 TASTY TARRAGON AND THYME
Jut as a wedge of citrus makes a cocktail sing, herbs pruce up any libation. Steep prigs in syrup, as we did for the
gin-and-tarragon slushie here, or muddle them with other ingredients: The thyme in this Caribbean-infleted refresher
combines lime and ginger with rooibos tea for a tropical riff on an old country-club favorite.

Frozen G&T
(Gin-and-Tarragon)
Lemonade

Rooibos
Limeade
 POWERFUL PARSLEY
This herb is like the quiet kid in high school who dazzles at the reunion. Once sidelined as a garnish, it tars in this Greek-
inpired lamb burger, puntuating the juicy patty, yogurt-feta sauce, and chopped tomato salad with fresh, peppery flavor.
Serve it with rosemary shoetring potatoes—both ingredients get super-cripy when flash-fried briefly.

ART DIRECTION BY JAMES MAIKOWSKI; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF; ILLUSTR ATIONS BY BROWN BIRD DESIGN; HALIBUT FROM AL ASK A SEAFOOD, WILDAL ASK ASEAFOOD.COM
Grilled Lamb
Burger
With Yogurt-Feta
Sauce

Rosemary
Shoestring Fries

FREEZE Chop leaves off any
HOW TO
herb and fill an ice-cube tray three-
FREEZE & quarters full with them, pressing
DRY HERBS down to compress. Pour in boiling
water to cover. Freeze, pop out
cubes, and store in a resealable
plastic bag up to 6 months.
DRY Lay sprigs on a cooling rack
over a tray (so air can circulate)
for 2 to 3 days, turning a few times.
They’re done when they crumble
if crushed between your fingers,
and will last up to 1 year in a
sealed container.

96
 OUTSTANDING OREGANO
Intead of marinating halibut before cooking, flip the order and bathe it in flavor after it’s grilled. The advantage: No wate.
Since it hasn’t touched raw fish, you can use the ret as a vinaigrette for a bed of potatoes, cipollini onions, and arugula.
Chopped oregano perfumes the dressing, and whole prigs char with the fish, turning earthy and sweet in the process.

Grilled Halibut
Steak With
Potatoes, Olives,
and Onions

MAKE AN
INFUSED OIL
This fragrant elixir
can stand in for
olive oil in any dress-
ing or marinade.

In a small saucepan,
combine 2 cups
extra-virgin olive oil
with a handful of
any fresh herb. Cook
over medium heat
until hot to the touch,
about 5 minutes. Let
cool, then store in
an airtight container
in a cool, dark spot
up to 3 months.
 the
RANGE

LI FE

RIDING
HIGH

Elizabeth Poett surveys

her family’s 14,000
grassy acres. Today,
their 181-year-old
spread is completely
modernized, yet takes
a sustainable ap-
proach and is rooted
in generations of rich
history—and hand-
me-down recipes.

When these hardworking

cowgirls and cowboys get the
chance to kick back, they do so
in spirited style. Here’s how
a California family keeps a
tradition of celebrating summer
on the ranch, and thanking
loved ones for their year-round
help and lifelong friendship.
PHOTOGRAPHS BY LAUREN ROSS
TEXT BY GEORGIA FREEDMAN

98
 MODERN SETTLERS

Below: Poett; her husband, Austin Campbell;

and their sons, Jack and Hank, cozy up by their front
door. Poett’s great-grandmother, Mercedes de la
Guerra Poett, had the house built in the late 1800s—
in Santa Barbara, 40 miles south. When she moved
north in 1918, to escape an outbreak of Spanish
flu, she had it transported on a barge up the
Pacific coast. Right: Stands of California live oak,
wooded gullies, and golden hills cover the property.

1980s, roughly a decade before the USDA even had organic tan-
dards for livetock. The land has been in their clan since 1837,
when the Spanish government granted it to his ancetor Jose de
la Guerra, the commandant of the presidio in Santa Barbara,
making it one of the oldet ranches in the tate that’s till run by
the same family—a family that is deeply devoted to environmen-
tal conservation and sutainability. Poett moved back home in

T HE CLANG OF WHEELS on the cattle guard tells Elizabeth

2006, after working in TV prodution in New York City and Los
Angeles. She sells the ranch’s famously flavorful beef to chefs
Poett that her dinner guets are arriving. It’s a rare and home cooks at farmers’ markets in Santa Barbara and L.A.
quiet afternoon on Rancho San Julian, her family’s (and at theranchtable.com), while raising her sons, Jack, 7; and
ranch, and she’s brightening a long tretle table with flowers. Hank, 3, with her husband, Autin Campbell. The two met when
Creating the colorful, hyperlocal feat—courtesy of her vegetable Campbell, a bona fide cowboy himself, was working weekends
garden, fruit trees, and herd of black Angus cattle—is a tradition with Poett’s dad; now he helps run the ranch.
in early summer, between the all-hands-on-deck frenzy of the Tonight, the family and their friends unwind in the cool air that
beginning of the year and weaning season, in July. “If you need comes off the mountains in early summer. The ranch’s firt lettuces,
to move cattle, you call your neighbors, and they come help. That’s carrots, and Swiss chard are also pringing from the soil. “When
how it’s done. We help each other,” she says with a nod to her you live here, you can’t jut go to brunch on a Sunday,” says Poett.
close friends Katie Rose Hames and Blakeney Sanford, who are “You make your own fun.” The group piles onto benches by a
on their way up the hilly drive, families in tow. “One way we mission grape arbor and raises a glass—to good timing, good
say thank you is with food.” friends, and a season’s worth of hard, satisfying work.
Poett is a seventh-generation rancher who learned how to feed
the cows and mend fences from her father, Jim Poett. He was one
of the firt Californians to raise organic beef, back in the late

99
 LEARNING
THE ROPES

The kids know how to

collect eggs from the
chicken coop, and
Hank (above and left,
on horseback with Dad)
and big brother Jack
(below) often spend free
time practicing riding
and roping. “We actu-
ally do need their help,”
says Poett. “But we
want them to learn in
a way that’s fun for
them.” This year, Jack
rode Charlie, his gen-
tle 16-year-old horse, to
help round up the
cattle for the first time.

WESTERN
ACCENTS

Zinnias and Queen

Anne’s lace are
gathered in leather-
wrapped tin cans.
The custom-dyed
bandanna-print
tablecloth was in-
spired by Poett’s
heirloom linens.

100
SIPS AND
SIDES

Left: Campbell tends

corn on their Santa Maria–
style barbecue, a wood-
fired grill with movable
grates. Right: Hames (far
right) grew up on a neigh-
boring ranch and is Poett’s
oldest friend; their fam-
ilies are so close that Poett
had her first ice cream
cone while at the hospital
waiting for Hames to be
born. Sanford (center) lives
a few miles away, in the
Santa Rita Hills, where her
father, Richard Sanford,
was one of the first wine-
makers to grow the re-
gion’s now-famous Pinot
Noir. Bottom right: Butter
lettuce and cucumbers,
tossed here with avocado-
buttermilk dressing, come
from the garden; the salad,
topped with crispy bacon,
is served with grilled garlic
bread. Below: Poett puts
the finishing touches on
the table.
THE DETAILS: White
lantern-light lamps (below),
$23 for 4, trademygun
.com. Brickett Davda Col-
lection black medium
round bowl (bottom right),
$175, marchsf.com.

For recipes, see page 124.

101
 FEEDING
A HERD

Right: High-quality mar-

bling and a robust flavor
make rib eye a favorite
cut of Poett’s. Because her
cows are grass-fed and
free-range, they have less
fat than corn-fed ones do;
a marinade with Spanish
smoked paprika and
crushed coriander seeds
and a simple garnish of
charred scallions enhance
the meat. Below, from
top: Plum margaritas kick
off the evening; Hames’s
daughter, Helen Bell,
sidles in next to Hank.
THE DETAILS: Oaxacan
drinking glass (below), $8,
marchsf.com.

102
 BEARING FRUIT

Right: The first plums to ripen are a small but

tangy variety that has been growing here for
so long, no one knows when it was planted.
The ranch has roughly four acres of fruit trees
that peak each summer, including with the
apricots that are baked into a rustic tart (bottom).
Below: Poett offers prime cuts to Sanford and
Will Hames (Katie’s husband, and Campbell’s
good friend from high school).
ART DIRECTION BY DAWN SINKOWSKI; FOOD ST YLING BY SHIR A BOCAR; PROP ST YLING BY MEL AÑIO GOME Z

LO C A L C O LO R

Left: The ranch grows

most of its own produce
under the charge of its
farmer and longtime fam-
ily friend Chris Thompson,
who introduced bio-
dynamic methods when he
moved to the area in 2012.
In addition to the five-acre
vegetable plot, 120 acres
are planted with lima beans,
popular in this climate
because they can be dry-
farmed—grown with only
the moisture the soil has
stored from winter rain.
Here, they’re tossed with
roasted poblanos and
queso fresco in a hearty
chopped salad, and grilled
corn is sprinkled with
chile-lime salt, diced red
jalapeños, and cilantro.
THE DETAILS: March
black-on-white splatter-
ware serving bowl (left),
18", $240; and Charvet
Editions white-and-black
Festin tablecloth (right),
$240, marchsf.com.

103
 Photographs by Marcus Nilsson
Text by Christian Wright
Recipes by Greg Lofts

Greet the heat of summer

with a freezerful of cool surprises. We’ve taken
the season’s iconic treats—ice cream cones,
peach pie, Cracker Jack—and given them fresh,
frosty twists. From creamy melon
pops to a berry-licious cake, these delights
will stop you cold.

C H I L L S
 Frothed up with whipped cream,
cloaked in chocolate, and spiked
with cherries and berries macerated
in vodka, this layered ice cream
cake is worlds away from the store-
bought kind. And the leftover vodka
syrup—used to soak the fruit so it’s
not too hard to sink your teeth into—
is a great base for a cocktail topped
off with dry prosecco, too. Eat your
heart out, Cookie Puss.

S LI C E INTO H E AVE N

berries-and-cherries
ice cream cake
For recipes,
see page 126.

& TH RI LLS
 peach
chifon pie

WHIP UP A WONDER

This arresting work of art is also a riot of flavors: sweet peach meets spicy ginger meets
the herbaceous hit of basil. It’s no fuss and no muss, too: The fruit purée, which con-
tains a touch of gelatin to keep it from melting once it’s out of the freezer, is poured into
a bake-free crust of crushed gingersnaps. Before serving, pile fresh peach slices on top
and garnish with sparkly basil leaves. The herbs, brushed with an egg-white wash and
sprinkled with sugar, are as delicious as they are delicate.
melon milk
pops

Must we put away child-

ish things? Not when
they’re this irresistible.
Blend cantaloupe,
honeydew, and water-
melon individually
with lime juice and con-
densed milk (or a coco-
nut version, for vegan
pops); pour a few spoon-
fuls of each into molds;
and stock the freezer
with them. They’ll keep
for weeks, but we bet
that with their ageless tie-
dye appeal, they’ll fly
out the (back) door.

STICK WITH CLASSICS

107
tropical-fruit
cones

ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF; ICE SURFACES BY OK AMOTO STUDIO

SPREAD SOME SUNSHINE

The secret to these healthy, happy “ice cream” cones is ripeness. When
fleshy fruits like bananas, kiwis, and mangoes peak, they take on a
creaminess and a color-saturated sweetness all their own. Freeze the purées,
then scoop them into old-school sugar cones that have been dipped in
white chocolate and coated with natural sprinkles (we like Ticings; $10 for
4 oz., ticings.com), nuts, or nonpareils—and don’t say a word.
 Semifreddo, Italian for “half-cold,”
is a mousse-like riff on ice cream
cake. Ours is translated for the
chocolate and peanut-butter lovers
among us, with meringue folded into
dark chocolate and PB ganaches,
layered in a loaf pan, and frozen.
To knock it out of the park, serve
it with our extra-nutty rendition
of Cracker Jack.

HIT A HOME RUN

chocolate–
peanut butter
semifreddo

109
THE BIG
REVEAL
A wooded path lined
with native huckle-
berry leads the way.
The cedar doors
have large, branch-
like metal handles,
designed by local
craftsperson Whit
Hanschka.

s e c r e t
 garden
NEARLY TWO DECADES AGO
AT HER PROPERTY ON MARTHA’S
VINEYARD, DAISY HELMAN
STARTED CAREFULLY PLANTING
FLOWERS AND FOLIAGE
PLUCKED FROM THE PAGES OF
ONE OF HER CHILDREN’S
FAVORITE BOOKS. THIS WALLED
OASIS FLOURISHES TODAY,
BRIMMING WITH LIFE AND COLOR
AND ENCHANTING EVERYONE
WHO PASSES THROUGH ITS GATES.

PHOTOGRAPHS BY GABRIELA HERMAN

TEXT BY MELISSA OZAWA

111
 PASSION
PROJECT
Helman founded her
online magazine,
Garden Collage, in
2014 to inspire others
to start planting.
“It’s easy and fun, and
there are so many
good things that come
out of it,” she says.
Here, a fragrant,
ever-blooming pink
rose climbs up an
archway over beds
of lavender and
Verbena bonariensis.
“THERE IS MAGIC IN THERE— good magic, you
know, Mary. I’m sure there is,” says Colin,
a sickly boy who comes alive watching flow-
ers bloom in Frances Hodgson Burnett’s
children’s novel The Secret Garden. When you
walk down the path from Daisy Helman’s
Martha’s Vineyard beach house and push
open the giant doors to her walled garden,
you undertand jut what he means. Flanked
by tall, dense hornbeam hedges, they reveal
a hidden world vibrating with life. Winding
vines of clematis snake up tone walls;
the sweet, clove-y scent of lilies floats in the
air; and bees zigzag from sweet peas to
lavender to phlox, feating on netar. Good
magic, indeed.
Helman, the founder and CEO of the online
magazine Garden Collage, designed the pace
17 years ago with landscape architet Diane
McGuire as a way to share her love of nature
with her then-young children, who adored
the classic tory. Since day one, it’s been both
a family retreat and a personal santuary. In
summer, it’s the first place Helman goes
when she wakes up, till in her bathrobe,
coffee in hand. From that moment on, she
says, “I’m watering, snipping, and snapping
a little of this, a little of that.”
To keep it humming when she’s not there,
Helman has enlisted landscape designer
Melissa Thomas of the local firm Seascape
Designs, who recently added a vivid color-
wheel cutting garden in the front yard. “It’s
a collaboration,” says Helman of her land-
scape. “There’s a little bit of everyone in it.”
That includes the wildlife, which encourages
growth by pollinating flowers and seeding
new plants such as Queen Anne’s lace and
Verbena bonariensis, which pop up in surpris-
ing pots every year. “Each garden is unique
and personal,” she says. “Ours isn’t perfet,
but in our eyes, it’s exatly what it should be.”

NATUR AL WONDE RS
Clockwise from top right:
Clematis ‘Rooguchi’ can grow five
to eight feet in one season. A gently
tiered retaining wall on Helman’s
lawn was crafted by Tea Lane Nursery.
A Stewartia tree flowers in summer.
Ethereal Queen Anne’s lace seeds
itself. Smooth stones around Helman’s
pool house absorb drainage from
the roof. Helman sits in a nook that is
planted solely with white flowers.
113
 ON THE UP
AND UP
Clockwise from left: Archways
with climbing roses and clematis
connect two beds and romanti-
cally frame a pathway. Strong
rebar posts hold the heavy limbs
of espaliered apple trees (mean-
ing they’re trained to grow two-
dimensionally, as if up against a
wall)—“I love the way it looks.
If I could, I’d espalier everything!”
laughs Helman. Wood tuteurs,
or trellis structures, made from
young cedar trees that were
limbed and stripped, support
sweet peas and edible scarlet
runner and pole beans.

114
 CALEN D U L A

’SU N S E T YELLOW ’
C OS M OS

‘ADVAN C E RED’
G L AD IO L A

’PANDOR A’
P O PPY

A FULL
SPECTRUM M E AD OW RU E ‘B LU E FO RTU N E’
Last year, Helman and AGASTAC H E
Thomas planted a
color wheel solely for
cutting and arrang-
ing. “I rarely cut flowers
in the walled garden;
for some reason,
it makes me feel bad,”
Helman says.
 THE GOLDEN
HOUR
Helman entertains friends
under an arbor made from wood
sourced on her property, but
admits that when she’s alone, she
rarely relaxes there. “It’s a
never-ending project, like the Ever-
lasting Gobstopper,” she laughs.
However, she’s evolving: “After you
clean up and put away the tools,
the garden is quiet, and the light
is gorgeous. I’m starting to sit more
and take it in.”

ROCK
CLIMBERS
Pink ‘Etoile Rose’
clematis winds along
wires (attached
with hooks and eyes)
on a dry-stacked
stone wall.

116
 WELL
C O NTAIN E D
“I love the order of
French gardens,
but I want the free-
dom to add what-
ever I want,” says
Helman. “Edging the
beds with box-
woods keeps them
controlled and allows
for a little chaos
with my plantings.”
 Grandma was Italian.
Mom fell in love in Greece.
You married a grill master.
Inspired by culture. Prepared by you.
©2018 Reynolds Consumer Products LLC.

Grilled
Greek PIZZA
For this recipe, visit
ReynoldsKitchens.com

GOOD THINGS
PAGE 23
HOW-TO
Flat-Sheet Duvet Cover
SUPPLIES
Flat sheets
Fabric scissors
Pins
Thread (in color matching sheets)
Sewing machine and supplies
Iron and ironing board
Grosgrain ribbon
Comforter
1. Select two flat sheets that are
the same size as your comforter
(e.g., for a twin-size duvet cover,
use two twin-size flat sheets).
2. If necessary, since manufac-
turers’ sizes vary, cut sheets so
they are each 2 inches wider than
comforter and 3 inches longer
(to accommodate seams).
3. Align sheets so finished top edges
match up and wrong sides are
facing in. Pin and stitch (using a
¼ -inch seam allowance) around
three edges, 1 inch from edge of
sheets, leaving finished top edge
unstitched to serve as the opening.
4. Turn duvet cover inside out, press
with iron, pin, and sew a ⅝-inch
seam, just covering allowance
of your first seam. Turn duvet cover
right-side out; press again. (You
have just made a French seam.)
5. To hem duvet-cover opening, if
desired, turn a 1-inch width under
once, then again, making one
complete fold. Sew top and bottom
together at each corner of open-
ing, about 18 inches toward center,
leaving a gap large enough for
a duvet to fit through.
6. Cut 10-inch lengths of ribbon. Pin
one piece of ribbon to top and bot-
tom sheets, at approximately 5-inch
The Workbook | HOW-TO AND RECIPES FROM THIS ISSUE |
increments, inside flaps of opening.
Sew on ribbons; remove pins.
7. Slip in comforter and tie ribbons.
THE DETAILS: Imported chromspun
grosgrain ribbon, ⅝", in Pink, $2 per
yd., mjtrim.com.
RECIPES
Green Fruit Salad
With Lime and Honey
1 green apple, such as Granny
Smith, thinly sliced
½ English cucumber, thinly
sliced
¼ honeydew melon, thinly
sliced
¾ cup green grapes, halved
2 star fruits, sliced
2 tablespoons honey
2 tablespoons fresh lime juice
Mint and basil leaves,
for serving
1. Arrange apple, cucumber, and
melon on a platter. Fill in spaces
with grapes and star fruits.
2. In a small bowl, stir together
honey and lime juice until
smooth. Drizzle over fruit (espe-
cially apple, to prevent brown-
ing). Serve immediately, or wrap
in plastic and refrigerate up to
4 hours. Top with mint and basil
before serving.
ACTIVE/TOTAL TIME: 20 MIN.
SERVES: 4 TO 6
Red Fruit Salad With White
Balsamic and Black Pepper
2 red plums, sliced
1 pint fresh raspberries
1 cup sliced fresh strawberries
½ cup fresh sweet cherries,
pitted and halved
¾ cup red grapes, halved
(or sliced, if large)
¼ cup white balsamic vinegar
Freshly ground black pepper
1. Arrange plums on a platter.
Scatter raspberries, strawberries,
cherries, and grapes around them.
2. In a small pot, boil vinegar
until reduced by half, about 5
minutes. Stir in 1 teaspoon water.
Drizzle over fruit; sprinkle with
pepper. Serve immediately, or
wrap in plastic and refrigerate up
to 4 hours.
ACTIVE/TOTAL TIME: 20 MIN.
SERVES: 4 TO 6
Orange Fruit Salad
With Five-Spice Powder
1 pineapple, peeled, cored,
and halved
1 yellow peach or nectarine,
sliced
½ mango, peeled and sliced
½ papaya, peeled, seeded,
and sliced
1 navel orange, peeled and
sliced, plus 1 more, peeled
and halved
½ cup golden raspberries
¼ cup passionfruit seeds
(optional)
Five-spice powder and flaky
sea salt, for serving
1. Slice one pineapple half. Ar-
range all sliced fruits on a platter.
Chop remaining pineapple half
and half of remaining orange; scat-
ter around platter with raspberries.
Top with passion fruit seeds.
2. Squeeze juice from remaining
orange half over fruit; sprinkle
with five-spice powder and salt.
Serve immediately, or wrap in plas-
tic and refrigerate up to 4 hours.
ACTIVE/TOTAL TIME: 20 MIN.
SERVES: 4 TO 6
HERB BY HERB
PAGE 90
Grilled-Chicken Tostadas
With Tomatillo-Cilantro
Salsa
12 ounces tomatillos, husked,
rinsed, and dried
½ medium white onion, cut into
4 wedges
3 cloves garlic, peeled
2 jalapeños, stems removed
1 bunch cilantro
¼ cup low-sodium chicken
broth
1 tablespoon fresh lime juice,
plus wedges for serving
Kosher salt and freshly
ground pepper
1 pound boneless, skinless
chicken thighs
1 tablespoon safflower oil
Smashed Kidney Beans
(recipe follows), for serving
Tostada shells, sliced
avocado, Mexican crema
or sour cream, and
shredded red or green
cabbage, for serving
1. Heat a large skillet (preferably
cast iron) over high. Add tomatil-
los, onion, garlic, and jalapeños in
a single layer and cook, turning a
few times, until blistered in places,
about 5 minutes. Let cool slightly,
then transfer to a blender with
1 cup packed cilantro leaves and
stems, broth, lime juice, and ¾
teaspoon salt. Purée until smooth.
2. Season chicken with salt and
pepper. Return skillet to medium-
high heat; swirl in oil. Add chicken
in a single layer and cook, flip-
ping once, until golden brown in
places but not cooked through,
about 3 minutes. Add 2 cups salsa
(reserve the rest); reduce heat to
medium-low and simmer, turn-
ing chicken a few times, until just
cooked through and salsa has
thickened and darkened slightly,
5 to 7 minutes. Remove from
heat; let cool 10 minutes. Using
2 forks, shred chicken in skillet
into bite-size pieces, tossing to
evenly coat.
3. Spread 2 tablespoons smashed
beans onto each tostada shell.
Top with shredded-chicken mix-
ture, avocado, crema, cabbage,
remaining salsa, and more cilan-
tro; serve with lime wedges.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 55 MIN.
MAKES: 10 TO 12
Smashed Kidney Beans
1 tablespoon safflower oil
½ medium white onion, finely
chopped (1 cup)
1 teaspoon coriander seeds
MARTHA STEWART LIVING 119

2 teaspoons minced chipotle
in adobo (with sauce)
Kosher salt
½ teaspoon ground cinnamon
1 can (15.5 ounces) red kidney
beans, undrained
½ cup low-sodium chicken broth
1. Heat oil in a saucepan over
medium-high. Add onion; cook
until translucent, about 4 minutes.
Add coriander, chipotle in adobo,
and ½ teaspoon salt; cook 30 sec-
onds more. Add cinnamon, beans
with liquid, and broth; bring
to a boil and cook, stirring occa-
sionally, until reduced and thick-
ened slightly, about 5 minutes
more. Remove from heat.
2. Smash beans with a fork or
potato masher until creamy and
spreadable, leaving some intact.
Let cool until warm but no longer
hot before serving (if beans are
too hot, tostada shells will become
soft), or refrigerate in an airtight
container up to 5 days (return to
room temperature before serving).
ACTIVE TIME: 10 MIN. | TOTAL TIME: 35 MIN.
MAKES: 2¼ CUPS
Shrimp-and-Basil Glass-
Noodle Stir-Fry
Glass noodles, sometimes labeled
“cellophane” or “bean thread,” are
a versatile gluten-free option made
from vegetable starch—usually from
mung beans, green peas, or potatoes.
The Workbook
5 ounces glass noodles
2 tablespoons reduced-
sodium soy sauce
2 tablespoons Thai or
Vietnamese fish sauce
2 tablespoons fresh lime juice
¼ cup safflower oil
½ cup thinly sliced shallots
(from 3 medium)
3 tablespoons thinly sliced
lemongrass (from 1 stalk)
4 teaspoons minced fresh
ginger (from a peeled
1½ -inch piece)
1 serrano or hot red-finger
chile pepper, thinly sliced
into rounds (seeds removed,
if less heat is desired)
10 ounces shiitake mushrooms,
stemmed and thinly sliced
(about 4 cups)
Kosher salt and freshly
ground pepper
1 pound medium shrimp,
peeled and deveined
8 ounces sugar snap peas,
trimmed (about 4 cups)
3 large eggs, cracked into
a bowl
1 bunch fresh basil, stems
discarded, leaves sliced if
large ( ½ cup packed)
1. Place noodles in a baking dish;
cover with boiling water. Let
stand until tender and translu-
cent, about 10 minutes; drain.
In a bowl, combine soy sauce, fish
sauce, lime juice, and ¼ cup water.
2. Heat a wok or large skillet
(preferably cast iron) over high.
When it begins to smoke, swirl
in 1 tablespoon oil. Add shallots,
lemongrass, ginger, and chile.
Cook until sizzling and aromatic,
about 1 minute. Transfer to a
large plate.
3. Return wok to high heat. Swirl
in 1 tablespoon oil. Add mush-
rooms, season with salt, and cook,
stirring occasionally, until tender
and browned, 4 to 5 minutes.
Transfer to plate.
4. Return wok to high heat. Swirl
in 1 tablespoon oil. Add shrimp
and snap peas, season with salt,
and cook, stirring occasionally,
until shrimp are opaque and just
cooked through and peas are
charred in places, 2 to 3 minutes.
Transfer to plate.
5. Return wok to high heat. Swirl
in remaining 1 tablespoon oil.
Add eggs and scramble with a fork,
cooking until they are beginning
to set but still very wet, about
15 seconds. Quickly return shal-
lot mixture, mushrooms, shrimp,
and snap peas to skillet. Add
noodles and soy-sauce mixture;
season with pepper. Cook, tossing,
until combined and heated
through, about 1 minute. Remove
from heat, stir in basil, and serve.
ACTIVE TIME: 45 MIN. | TOTAL TIME: 55 MIN.
SERVES: 4
Campanelle With Pistachio-
Mint Pesto, Asparagus,
and Cherry Tomatoes
This dish can be served warm or at
room temperature.
1 bunch fresh mint, stems
discarded (about 1 cup
packed leaves)
½ cup shelled raw unsalted
pistachios, plus more,
chopped, for serving
2 ounces Pecorino Romano,
finely grated ( ½ cup), plus
more for serving
1 small clove garlic, smashed
and peeled
2 teaspoons finely grated
lemon zest (from 2 lemons)
Kosher salt and freshly
ground pepper
½ cup extra-virgin olive oil,
plus more for drizzling
12 ounces campanelle or other
short, ruffled pasta
12 ounces thin asparagus,
trimmed and cut into
1½ -inch pieces (2 cups)
1 pint cherry tomatoes, halved
1. In a food processor, pulse ½ cup
mint, pistachios, cheese, garlic,
and zest with ½ teaspoon salt and
¼ teaspoon pepper until finely
chopped. Add oil; pulse until a
loose paste forms.
2. Cook pasta in a large pot of
generously salted boiling water
5 minutes. Add asparagus; cook

Recipe Index
STARTERS, Kidney Beans, MAINS Rib-Eye Steaks, BEVERAGES DESSERTS Pie, Sweet Cherry–
SALADS & SIDES Smashed 119 Grilled Dry-Rubbed Apricot, With
Potato Salad, Campanelle With 126 Bloody Mary, Blondies, Butter- Cornmeal Crust
Corn, Grilled, With Classic 74 Pistachio-Mint Salad, Grilled- Caesar-Salad 28 Pecan 80 126
Chile-Lime Salt 126 Pesto, Asparagus, Chicken-and- Pops, Melon Milk
Potato Salad, Fresh Bloody Mary, Caramel Corn,
Cucumbers, Garlic- and Cherry Zucchini recipe Iceberg-Wedge 28 Peanutty 130 129
and Herby 74
Ginger 70 Tomatoes 120 card
Potato Salad, Bloody Mary, Cones, Tropical- Semifreddo,
Fruit Salad, Green, Gnocchi With Salmon, Miso, Shrimp-Cocktail Fruit 130 Chocolate–Peanut
Warm German-
With Lime and Peas and Egg With Asparagus 28 Butter 130
Style 74 Gelée, Strawberry,
Honey 119 recipe card and Carrots
Salad, Butter- recipe card Lemonade, Frozen With Rosé Granita
Fruit Salad, Orange, Lettuce, With Halibut Steaks, G&T (Gin-and- 20 OTHER
With Five-Spice Grilled, With Sandwich, Tarragon) 122
Avocado-Butter- Ice Cream,
Powder 119 Potatoes, Olives, Scandinavian
milk Dressing 124 Limeade, Rooibos Strawberry 18 Basil Leaves,
and Onions 124 Shrimp-and-
Fruit Salad, Red, Salad, Lima-Bean, 122 Sugared 129
Lamb Burger, Cucumber 70 Ice Cream Cake,
With White Bal- With Roasted Ice Cubes,
Grilled, With Yogurt- Stir-Fry, Shrimp- Margaritas, Santa Berries-and-
samic and Black Poblanos and Cucumber 70
Feta Sauce 122 and-Basil Glass- Rosa Plum 124 Cherries 126
Pepper 119 Queso Fresco 124
Pork Buns, Asian, Noodle 120 Napoleons, Magic Shell, White-
Garlic Bread, Shoestring Fries, Chocolate 130
With Bok-Choy Tostadas, Grilled- Strawberry 20
Grilled, With Herb Rosemary 124
Butter 126 Slaw recipe card Chicken, With Pie, Peach Chiffon Simple Syrup, Plum
Tomatillo-Cilantro 129 124
Salsa 119

120 JUNE 2018

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CERTIFIED CERTIFI
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• 1 banana, cut up
In a large bowl, blend together all
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Serve in small bowls, and enjoy.
Serves 6.
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 ®

The Workbook
NEVER until crisp-tender and pasta is al dente, juices and ginger and thyme begin to
about 3 minutes more. Drain, reserving break down. Add lime juice, stirring
SETTLE FOR 1 cup pasta water. Let cool 10 minutes.
3. In a serving bowl, combine pasta and
until sugar has completely dissolved.
Strain mixture into a pitcher partially

51% REAL asparagus with pesto and tomatoes.
Toss with ¼ cup pasta water, adding
more, a few tablespoons at a time, until
sauce evenly coats pasta. Serve, topped
CHEESE. with remaining mint, chopped pistachios,
cheese, and a drizzle of oil.
filled with ice, or divide evenly among
4 ice-filled glasses. Top with tea, stir-
ring to evenly combine. Garnish with
thyme sprigs, ginger slices, and lime
wheels; serve.
ACTIVE/TOTAL TIME: 10 MIN. | SERVES: 4

ACTIVE TIME: 20 MIN. | TOTAL TIME: 40 MIN.

The best food doesn’t start with
Pasteurized Process Cheese Food.
It’s only required to contain 51% real
cheese. And taste buds definitely
aren’t getting excited for that.
SERVES: 4
Frozen G&T (Gin-and-Tarragon)
Lemonade
If your blender bowl is smaller than eight-
cup capacity, blend half of the frozen
lemon mixture with one cup water and four
ounces gin, then repeat the process with
the remaining mixture, water, and gin.
¾ cup sugar
1 bunch fresh tarragon
1½ cups fresh lemon juice (from 7 to 8
lemons), plus wedges for serving
8 ounces gin, chilled
1. Combine sugar, 8 sprigs tarragon,
and ¾ cup water in a small saucepan.
Bring to a boil over medium-high heat,
stirring until sugar dissolves. Remove
from heat; let cool completely.
2. Remove and discard tarragon. Pour
syrup into a freezer-safe 9-by-13-inch
baking dish. Stir in lemon juice and
2 cups cold water. Freeze until solid,
at least 6 hours and up to 1 day.
3. Remove from freezer; scrape surface
of mixture with the tines of a fork until
flaky. (If too firm to scrape, let stand at
room temperature 10 minutes.) Transfer
to a blender with gin and 2 cups ice-
cold water. Blend until smooth. (Mixture
can be returned to freezer at this point
until ready to serve.) Divide among
chilled serving glasses, garnish with
tarragon sprigs and lemon wedges, and
serve immediately.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 6 HR. 50 MIN.
SERVES: 8
Rooibos Limeade
¼ cup superfine sugar
6 slices peeled fresh ginger (each
¼ inch thick), plus more for serving
1 bunch fresh thyme
1 lime, quartered, plus ¼ cup
fresh juice, and lime wheels for
serving
24 ounces brewed rooibos tea, chilled
Combine sugar, ginger, 8 thyme sprigs,
and quartered lime in a cocktail shaker.
Muddle until lime quarters release their
Grilled Lamb Burger
With Yogurt-Feta Sauce
These burgers can also be made with
ground beef.
1 bunch flat-leaf parsley
1¼ pounds ground lamb
Kosher salt and freshly
ground pepper
1 tablespoon extra-virgin olive oil,
plus more for brushing
4 ounces feta, drained and crumbled
( ¾ cup)
7 ounces plain Greek yogurt ( ¾ cup)
1 tomato (about 7 ounces), cored
and coarsely chopped
4 brioche buns, preferably seeded,
split
Rosemary Shoestring Fries
(recipe follows), for serving
1. Preheat grill to medium-high.
Pluck parsley leaves and tender upper
stems, discarding tough lower stems.
Chop half of parsley (you should have
about ½ cup packed). Gently fold half
of chopped parsley into lamb just until
evenly combined (do not overmix, or
patties will be tough). Form into 4 patties
slightly wider than buns, each about
½ inch thick. Season generously with
salt and pepper; brush with oil.
2. Stir together cheese, yogurt, and
remaining ¼ cup chopped parsley; sea-
son with salt and pepper. In another
bowl, stir together tomato, whole pars-
ley leaves and tender stems, and oil;
season with salt.
3. Brush grates with oil and grill patties,
flipping once, until charred in places
and cooked to desired doneness, 5 to 7
minutes for medium-rare; 9 to 11 min-
utes for medium. Transfer to a plate and
let stand a few minutes. Meanwhile,
grill split sides of buns just until charred
in places, about 30 seconds.
4. Divide patties, yogurt-feta sauce,
and tomato salad evenly among buns.
Serve immediately, with fries.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 40 MIN.
SERVES: 4

122 JUNE 2018

 ®
REAL CHEESE PEOPLE

KNOW THE DIFFERENCE

100% REAL,
NATURAL CHEESE MAKES.

51% vs. 100%

While Pasteurized Process Cheese Food
is only required to contain 51% real cheese,
Sargento® Slices are always 100% real,
natural cheese. A burger can’t be
its best when it’s made with anything less.
© 2018 Sargento Foods Inc.

Rosemary Shoestring Fries
Soaking the potatoes prevents
discoloration and removes excess
starch, ensuring perfectly crisp,
golden fries. Be sure to drain and
dry them completely after soaking
to prevent oil splatters during frying.
3 russet potatoes (about
1½ pounds total)
Vegetable oil, for frying
1 bunch fresh rosemary
Kosher salt
1. Peel potatoes and slice length-
wise into ⅛–inch planks, then cut
lengthwise into ⅛–inch juliennes
(or use a Japanese mandoline
fitted with the julienne blade).
Immediately submerge in a bowl
of cool water; let stand 10 minutes.
Drain; lightly press potatoes
between paper towels or clean
kitchen towels to dry completely.
2. Fill a heavy pot with about
1½ inches oil (it should come no
more than a third of the way up
sides of pot). Heat over medium-
high until a deep-fry thermom-
eter reaches 365°.
3. Carefully add rosemary sprigs
to oil and immediately cover pot
with a splatter screen or lid for
a few seconds to prevent splatter-
ing; remove screen when pop-
ping sounds subside. Fry until
darkened slightly and bubbles
surrounding sprigs begin to sub-
side, about 30 seconds. Transfer
to a paper towel–lined tray; sea-
son with salt.
4. Return oil to 365˚ and fry pota-
toes, a handful at a time, until
crisp and just beginning to turn
golden, about 2 minutes per batch
(returning oil to 365˚ between
each batch). Transfer to paper
towels; season with salt. Toss fries
with rosemary to combine; serve.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 35 MIN.
SERVES: 4
Grilled Halibut Steaks
With Potatoes, Olives,
and Onions
Adding the onions to the potatoes
in the last few minutes of boiling
makes them easy to peel and teases
out their subtle sweetness.
1½ pounds golf ball–size baby
potatoes
Kosher salt and freshly
ground pepper
1 pound cipollini onions
124 JUNE 2018
The Workbook
¼ cup white-wine vinegar
2 teaspoons Dijon mustard
½ cup plus 1 tablespoon
extra-virgin olive oil, and
more for brushing
1 bunch fresh oregano
1 cup mixed olives, such as
Kalamata, Castelvetrano,
and Cerignola
1½ pounds halibut steaks or
skin-on fillets (about 1½
inches thick), preferably
Alaskan (available at
wildalaskaseafood.com)
1 ciabatta or other rustic
loaf, split
Peppery greens, such as
arugula and dandelion,
for serving
1. In a pot, cover potatoes with
2 inches water; generously season
with salt. Bring to a boil over high
heat; cook 8 minutes. Add onions;
continue boiling until potatoes are
easily pierced with the tip of a
knife and onions are crisp-tender,
4 to 5 minutes more. Drain; let
cool slightly. When cool enough
to handle, peel onions.
2. Preheat grill to medium-high.
In a wide, shallow dish, whisk
together vinegar, mustard, and
½ cup oil. Chop enough oregano
to yield 3 tablespoons (from 2 to
3 sprigs) and stir into vinaigrette
with olives; season with salt and
pepper. In another bowl, toss
potatoes and onions with remain-
ing 1 tablespoon oil; season with
salt and pepper. Brush fish and
remaining oregano sprigs with
oil; season with salt and pepper.
3. Brush grates with oil, add veg-
etables, and grill, turning a few
times, 6 minutes. Add fish to grill
and top with oregano. Cook fish
and vegetables, turning fish once
halfway through, until fish is
just cooked and vegetables are
charred in places and tender,
8 to 10 minutes more. Transfer to
dish with vinaigrette, turning
to evenly coat. Let stand, turning
a few times, until no longer hot
but still warm, 10 minutes. Mean-
while, grill split side of bread until
charred in places, 1 to 2 minutes;
slice. Serve fish, vegetables, and
vinaigrette over greens, with
grilled bread.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 45 MIN.
SERVES: 4
THE RANGE LIFE
PAGE 98
Butter-Lettuce Salad
With Avocado-Buttermilk
Dressing
½ ripe avocado
1 small clove garlic
¼ cup dill sprigs
2 tablespoons fresh lemon juice
¾ cup buttermilk
Kosher salt and freshly
ground pepper
1 large head butter lettuce,
leaves separated and torn
into 2-inch pieces
1 small Persian cucumber,
thinly sliced
8 slices bacon, cooked and
crumbled
2 radishes, thinly sliced
1. Combine avocado, garlic, dill,
lemon juice, buttermilk, and
2 tablespoons water in a blender;
purée until smooth. Season with
salt and pepper. (If dressing is too
thick, add more water, a table-
spoon at a time.)
2. Toss together lettuce, cucum-
ber, bacon, and radishes in a
large bowl; season with salt and
pepper. Drizzle with ¼ cup
dressing. Serve with more dress-
ing on the side, or refrigerate in
an airtight container up to 2 days.
ACTIVE/TOTAL TIME: 15 MIN. | SERVES: 6 TO 8
Santa Rosa Plum
Margaritas
1½ cups Plum Simple Syrup
(recipe follows)
1½ cups fresh lime juice, plus
wedges and slices for
serving
12 ounces silver tequila, such
as Patron
Kosher salt
Small plum wedges,
for serving
Combine simple syrup, lime juice,
and tequila in a small pitcher. Pour
salt onto a small plate. Moisten
the rims of small glasses with
lime wedges. Dip glasses into salt,
fill with ice, then add tequila
mixture to each. Garnish with
plum wedges and lime slices.
ACTIVE/TOTAL TIME: 10 MIN. | MAKES: 8
Plum Simple Syrup
If using large plums, cut them into
half-inch wedges first.
1 cup sugar
4 small plums, preferably
Santa Rosa, halved and
pitted
Bring sugar, 1 cup water, and
plums to a boil in a small sauce-
pan. Remove from heat; let
stand 20 minutes. Strain and let
cool completely. Syrup can be
refrigerated in an airtight con-
tainer up to 5 days.
ACTIVE TIME: 5 MIN. | TOTAL TIME: 30 MIN.
MAKES: 1½ CUPS
Lima-Bean Salad With
Roasted Poblanos and
Queso Fresco
The lima beans grown at Rancho
San Julian are available at lompoc
beans.com.
1 pound dried lima beans
1 small yellow onion, halved
1 carrot, cut into thirds
1 stalk celery, cut into thirds
Kosher salt and freshly
ground pepper
2 fresh poblano chiles
3 tablespoons red-wine
vinegar
5 tablespoons extra-virgin
olive oil
1 small red onion, thinly sliced
( ⅔ cup)
¼ cup coarsely chopped
cilantro leaves
8 ounces cherry tomatoes,
halved
2 ounces queso fresco or feta,
crumbled (about ½ cup)
1. Rinse beans, removing debris;
transfer to a large bowl. Add cold
water until covered by at least
2 inches. Refrigerate overnight.
2. Drain; transfer beans to a
large pot and add enough water
to cover by 4 inches. Add yellow
onion, carrot, and celery; bring
to a simmer. Season generously
with salt; reduce heat to medium-
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low and continue simmering until
beans are tender but not falling
apart, 40 to 50 minutes. Drain;
transfer to a large bowl. Remove
and discard vegetables. (Or, if
not using immediately, let cool in
liquid and refrigerate up to 5 days.)
3. Place chiles over the flame
of a gas burner or on a grill; roast,
turning, until charred on all
sides, about 10 minutes. Transfer
to a bowl and cover with a plate;
let cool slightly. When cool enough
to handle, use a paring knife to
remove charred skins. Remove
stems and seeds; cut chiles into
½-inch pieces.
4. In a small bowl, whisk together
vinegar and oil. Drizzle over
beans; add roasted chiles, red
onion, cilantro, and tomatoes.
Gently toss to coat. Season with
salt and pepper, sprinkle with
cheese, and serve.
| TOTAL TIME: 1 HR.,
ACTIVE TIME: 20 MIN.
PLUS SOAKING | SERVES: 6 TO 8
Grilled Dry-Rubbed
Rib-Eye Steaks
2 teaspoons pimentón
(Spanish smoked paprika)
2 teaspoons garlic powder
2 teaspoons dried oregano,
preferably Mexican
2 teaspoons crushed
coriander seeds
Kosher salt and freshly
ground pepper
4 bone-in rib-eye steaks
(each 1½ inch thick)
4 teaspoons extra-virgin olive
oil, plus more for drizzling
Safflower oil, for brushing
1 bunch scallions, trimmed
1. In a small bowl, combine
pimentón, garlic powder, oregano,
coriander, 2 tablespoons salt,
and 2 teaspoons pepper. Gener-
ously season both sides of steaks
with mixture. Rub both sides of
each steak with olive oil. Let stand
on a rimmed baking sheet at
least 30 minutes and up to 1 hour.
2. Preheat grill to medium-high;
clean and lightly oil grates. Grill
steaks, rotating once, until well-
browned on outsides and cooked
to desired doneness, 6 to 7 minutes
per side for medium-rare (about
125° on an instant-read thermom-
eter). Transfer to a platter; loosely
126 JUNE 2018
The Workbook
cover with parchment-lined
foil. Let stand at least 15 and up
to 30 minutes.
3. Toss scallions in a bowl with
olive oil; season with salt and
pepper. Grill over medium-high,
turning, until lightly charred in
places and tender, 4 to 5 minutes.
Slice steaks against the grain
and serve with charred scallions.
ACTIVE TIME: 10 MIN. | TOTAL TIME: 1 HR.
10 MIN. | SERVES: 6 TO 8
Grilled Garlic Bread
With Herb Butter
4 cloves garlic
Kosher salt and freshly
ground pepper
1 stick unsalted butter,
softened
¼ cup chopped flat-leaf parsley
1 loaf French bread or ciabatta,
cut in half horizontally
1. Finely mince garlic; season
with salt. Place the flat side of a
knife blade on top of garlic and
press down firmly to mash into
a paste. In a small bowl, combine
garlic paste, butter, and parsley.
Season with salt and pepper.
2. Preheat grill to medium-high.
Grill cut sides of bread, rotating
once to make hatch marks, until
lightly charred and toasted, 1 to 2
minutes. Brush grilled sides with
herb butter; serve immediately.
ACTIVE/TOTAL TIME: 15 MIN.
SERVES: 6 TO 8
Grilled Corn With Chile-
Lime Salt
2 limes, scrubbed
Kosher salt
1 teaspoon chipotle-chile
powder
8 ears corn, unhusked
1 stick unsalted butter, room
temperature
½ cup grated Parmesan
Finely diced red jalapeños
and chopped cilantro, for
serving (optional)
1. Preheat oven to 200°. Finely
zest limes onto a parchment-lined
baking sheet. Sprinkle 2 tea-
spoons salt over zest; combine
with your hands. Spread mixture
into an even layer and bake until
dried, about 20 minutes. Let cool
completely, then stir in chile
powder. Chile-lime salt can be
stored in an airtight container at
room temperature up to 2 weeks.
2. Peel back corn husks toward
stem ends; remove silks. Rewrap
husks and tie with long pieces
of husk or twine. Soak corn in a
large bowl of water 30 minutes.
3. Preheat grill to medium-high.
Grill corn, turning, until steamed
through and charred in places,
12 to 15 minutes. To serve, unwrap
husks, brush each ear with but-
ter, sprinkle with chile-lime
salt, and sprinkle with cheese.
Garnish with chopped jalapeños
and cilantro.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR.
30 MIN. | SERVES: 8
Sweet Cherry–Apricot Pie
With Cornmeal Crust
CRUST
2 cups unbleached all-
purpose flour, plus more for
dusting
½ cup coarse cornmeal
1 tablespoon granulated sugar
1½ teaspoons kosher salt
2 sticks cold unsalted butter,
cut into small pieces
6 to 8 tablespoons ice water
FILLING
1½ pounds apricots, pitted and
cut into ¾-inch wedges
1 pound fresh sweet cherries,
pitted and halved
¾ cup granulated sugar
3 tablespoons cornstarch
Pinch of kosher salt
1 large egg, whisked
Coarse sanding sugar, for
sprinkling
1. Crust: Pulse flour, cornmeal,
granulated sugar, and salt in a
food processor until combined.
Add butter; pulse until mixture
resembles coarse meal. Drizzle in
6 tablespoons ice water evenly.
Pulse until dough holds together
when pressed between 2 fingers
(it should not be wet or sticky).
If too dry, add more water, 1 table-
spoon at a time; continue pulsing.
Shape into a disk; wrap in plastic.
Refrigerate until firm, about
1 hour; or freeze up to 3 months.
2. Filling: In a large bowl, com-
bine apricots, cherries, granulated
sugar, cornstarch, and salt. On a
lightly floured piece of parchment,
roll out dough to a 15-inch circle.
Transfer to a 10-inch pie dish;
pour filling into crust. Fold edges
of crust over filling, overlapping
as necessary. Brush edges of
dough with egg wash and sprinkle
with sanding sugar. Refrigerate
until firm, about 30 minutes.
3. Preheat oven to 375°, with racks
in middle and bottom. Place a foil-
lined baking sheet on bottom rack.
Bake on middle rack until pastry
is golden and juices are bubbling
in center, about 1 hour, 15 minutes.
(If crust is browning too quickly,
tent with foil.) Transfer to a wire
rack; let cool at least 2 hours
before serving. Pie can be stored
at room temperature up to 1 day.
| TOTAL TIME: 2 HR.
ACTIVE TIME: 35 MIN.
5 MIN., PLUS COOLING | MAKES: ONE 10-
INCH PIE
CHILLS & THRILLS
PAGE 104
Berries-and-Cherries
Ice Cream Cake
Macerating the fruits in a vodka-
sugar mixture prevents them from
becoming hard and icy once frozen.
6 ounces vodka
⅔ cup sugar
5 ounces fresh sweet cherries
(1 cup), pitted and halved,
plus more for serving
(optional)
9 ounces fresh berries (1½
cups), such as raspberries
and blackberries, plus
more for serving (optional)
9 ounces chocolate wafers,
such as Nabisco Famous
4 tablespoons unsalted butter,
melted
Kosher salt
1 pint cherry ice cream
1½ cups heavy cream
1 pint vanilla ice cream
5 ounces semisweet
chocolate
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 The Workbook
1. Combine vodka and ⅓ cup
sugar; gently stir in cherries
and berries. Let stand 2 hours,
stirring occasionally; or refrig-
erate, covered, up to 12 hours.
Strain (reserving syrup for
another use).
2. Pulse wafers in a food
processor until finely ground.
Add butter and ½ teaspoon
salt; pulse until mixture has
the texture of wet sand.
Press half of mixture into the
bottom of a 9-inch spring-
form pan; freeze until firm,
about 30 minutes.
3. Temper cherry ice cream
in the refrigerator until it has
the texture of soft-serve,
about 20 minutes. Meanwhile,
beat cream with remaining
⅓ cup sugar to soft peaks. Stir
two thirds of whipped cream
(refrigerate the remainder)
into cherry ice cream just to
combine. Pour ice cream
mixture over crust; smooth
top and freeze until firm,
about 1 hour.
4. Top with remaining crumb
mixture; press to lightly pack.
Freeze 20 minutes. Meanwhile,
temper vanilla ice cream in
the refrigerator about 20 min-
utes, then stir into remaining
whipped cream just to com-
bine. Fold in half of cherry-
berry mixture. Spread over
crumb mixture, smooth top,
and sprinkle with remaining
berry-cherry mixture. Cover
and freeze at least 4 hours and
up to 2 days.
5. Melt chocolate in a heat-
proof bowl set over (not in) a
pot of boiling water. Let cool
until no longer hot but still
pourable, about 10 minutes.
Run a thin-bladed knife
between cake and sides of
pan to loosen; remove sides.
Run knife between bottom of
cake and pan; transfer to a
cake plate. Drizzle chocolate
evenly over cake; top with
whole cherries and berries.
6. Return to freezer until
chocolate hardens, 2 to 3 min-
utes; or freeze, loosely cov-
ered, up to 8 hours. Slice into
wedges using a sharp knife
dipped in hot water (if cake

128 JUNE 2018

 is too firm to slice, let temper in the
refrigerator 10 to 15 minutes first).
ACTIVE TIME: 30 MIN. | TOTAL TIME: 6 HR.
20 MIN. | MAKES: ONE 9-INCH ROUND CAKE
Peach Chiffon Pie
6 ounces gingersnap cookies
(about 22)
4 tablespoons unsalted butter,
melted
1¼ teaspoons kosher salt
1 tablespoon unflavored
gelatin (from 2 envelopes)
2 pounds peaches (5 to 6),
coarsely chopped (5 cups),
or 20 ounces frozen sliced
peaches, plus wedges for
serving (optional)
2 tablespoons fresh lemon juice
¾ cup sugar
1 sprig basil
1¼ cups heavy cream
¾ teaspoon pure vanilla extract
Sugared Basil Leaves
(recipe follows), for serving
(optional)
For more information on advertising, please email Liz Smyth at liz@smythmedia.com.
For more information
on advertising contact
Liz Smyth at
liz@smythmedia.com
1. Pulse cookies in a food proces-
sor until finely ground. Add
butter and ½ teaspoon salt; pulse
until mixture has the texture of
wet sand. Press into the bottom
and sides of a 9-inch pie dish.
Freeze until firm, 30 minutes.
2. Meanwhile, sprinkle gelatin
over ¼ cup cold water; let stand
until softened. In a large saucepan,
combine peaches, lemon juice,
½ cup sugar, basil sprig, ¾ cup
water, and remaining ¾ tea-
spoon salt. Bring to a boil, then
cover, reduce heat to medium-
low, and simmer until peaches
are very soft, about 15 minutes.
Strain through a fine-mesh sieve,
pressing on solids to remove as
much liquid as possible (discard
solids). Stir in gelatin until dis-
solved. Refrigerate until thickened
slightly, about 1 hour; or place in
a bowl over an ice-water bath and
stir occasionally until it begins
to mound, about 10 minutes.
3. Meanwhile, beat cream with
remaining ¼ cup sugar and
Coobie
Seamless Bras
vanilla to soft peaks. Gently fold
whipped cream into chilled
peach purée. Pour mixture into
crust and freeze until firm,
at least 4 hours and up to 1 day.
Remove from freezer 15 to 20
minutes before serving. Top with
peach slices and sugared basil
leaves; cut into wedges to serve.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 6 HR.
5 MIN. | MAKES: ONE 9-INCH PIE
Sugared Basil Leaves
1 large egg white
24 basil leaves
½ cup sugar
Whisk egg white with 1 teaspoon
water until frothy. Working with
one leaf at a time, brush a thin
layer of egg wash onto basil; sprin-
kle with sugar. Transfer to a wire
rack and let cool until firm and
dry, about 1 hour. Leaves can be
stored in an airtight container
at room temperature up to 1 day.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR.
15 MIN. | MAKES: 24
®
Melon Milk Pops
This recipe requires a 10-count ice-
pop maker; we like the Norpro 423
(available at amazon.com). For single-
flavor pops, use 4½ cups of one
melon variety. For two-flavor, use 2¼
cups each of different melons; purée
each with half the condensed milk
and lime juice and a pinch of salt.
1½ cups each watermelon,
cantaloupe, and honeydew
cubes
6 tablespoons sweetened
condensed milk or coconut
condensed milk, plus more
as needed
6 tablespoons fresh lime juice
(from 2 limes)
Kosher salt
1. In a blender, combine water-
melon, 2 tablespoons condensed
milk, 2 tablespoons lime juice,
and a pinch of salt. Purée until
smooth. Taste for sweetness; add
more condensed milk as desired.
Transfer to a pourable container.
Rinse blender; repeat with canta-
loupe and honeydew.
T
H
E
M
A
R
K
E
T
P
L
A
C
E

2. Pour 1 to 2 tablespoons of one
fruit purée into pop molds. Add
1 to 2 tablespoons each of other
two fruit purées and repeat pro-
cess until molds are filled to
¼ inch from top. Freeze until firm,
at least 8 hours and up to 1 month.
To serve, run molds under warm
water for a few seconds to release
and unmold.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 8 HR.
20 MIN. | MAKES: 10
Tropical-Fruit Cones
You can dip these cones in melted
milk or dark chocolate instead of
white, if desired.
2 very ripe large mangoes,
4 very ripe bananas, or
8 very ripe kiwis, peeled,
cut into ¾-inch pieces,
and frozen on a parchment-
lined baking sheet
Pinch of kosher salt
2 tablespoons agave nectar
(if using mango or kiwi)
2 tablespoons fresh lime juice
(if using mango)
6 ounces high-quality white
chocolate, such as Valrhona
8 sugar cones
Chocolate and rainbow
sprinkles and nonpareils, and
finely chopped nuts, such
as pistachios, for decorating
White-Chocolate Magic
Shell (recipe follows;
optional)
1. Pulse frozen fruit and salt in
a food processor until smooth.
Add agave and lime juice (if using
mango) or just agave (if using
kiwi); pulse until thoroughly
combined. Transfer to a freezer-
safe container, cover surface, and
freeze until firm, at least 2 hours
and up to 1 week.
2. Melt chocolate in a heatproof
bowl set over (not in) a pot of
boiling water; let cool slightly.
Dip tops of cones in melted choc-
olate and sprinkle with candies,
nuts, or a combination. Freeze
until set, at least 5 minutes and
up to 1 day.
3. Temper purées in refrigera-
tor until slightly softened, about
15 minutes. Scoop into cones,
spoon magic shell over top, and
serve immediately.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 8 HR.
25 MIN. | MAKES: 2 CUPS
130 JUNE 2018
The Workbook
White-Chocolate
Magic Shell
4 ounces high-quality white
chocolate, such as Valrhona,
chopped ( ¾ cup)
1 tablespoon coconut oil
Combine chocolate and oil in
a heatproof bowl set over (not in)
a pot of barely simmering water.
Gently stir just until melted and
smooth. Remove from heat; let
cool about 20 minutes. (It should
thicken slightly but still be pour-
able; if too thick, return bowl to
simmering water 10 to 15 seconds.)
ACTIVE TIME: 5 MIN. | TOTAL TIME: 25 MIN.
MAKES: ABOUT ½ CUP
Chocolate–Peanut Butter
Semifreddo
5 ounces bittersweet
chocolate, chopped
1 teaspoon pure vanilla
extract
½ teaspoon kosher salt
5 ounces creamy peanut
butter, such as Jif ( ½ cup)
1¾ cups heavy cream
4 large egg whites, room
temperature
½ cup plus 2 tablespoons
sugar
Peanutty Caramel Corn
(recipe follows), for serving
1. Line the bottom and sides of
a standard 9-by-5-inch loaf pan
with plastic wrap, leaving a
2-inch overhang on long sides. In
a large heatproof bowl, combine
chocolate, ½ teaspoon vanilla,
and ¼ teaspoon salt. In another
large heatproof bowl, combine
peanut butter and remaining
½ teaspoon vanilla and ¼ teaspoon
salt. In a saucepan, bring cream
to a boil. Remove from heat;
immediately divide cream evenly
between bowls. Let stand 5 min-
utes, then stir each mixture until
smooth. Let cool until thickened
slightly, about 15 minutes.
2. Combine egg whites and sugar
in the heatproof bowl of an elec-
tric mixer set over (not in) a pot of
simmering water. Beat constantly
until sugar dissolves and mixture
is warm to the touch (it should
feel smooth when rubbed between
fingers), 2 to 3 minutes. Remove
from heat, then transfer to mixer
fitted with the whisk attachment;
beat on low speed until foamy.
Increase speed to high; continue
beating until stiff, glossy peaks
form and bowl no longer feels
warm to the touch, 7 to 9 minutes.
3. Divide meringue evenly
between chocolate and peanut-
butter mixtures; gently fold into
each until thoroughly combined
and no white streaks remain.
Transfer half of chocolate mixture
to prepared loaf pan; smooth top
with an offset spatula. (Refriger-
ate peanut-butter mixture and re-
maining chocolate mixture until
ready to use.) Freeze until thick-
ened slightly, about 15 minutes.
Pour peanut-butter mixture into
pan, smoothing top; freeze 15
minutes. Pour remaining choco-
late mixture over peanut-butter
mixture and smooth top. Gently
fold plastic-wrap overhangs
over semifreddo to cover. Freeze
until firm, at least 12 hours and
up to 3 days.
4. Remove semifreddo from
freezer 10 minutes before serving.
Remove plastic from top, flip pan
onto a chilled serving platter or
cutting board, and lift pan from
plastic. Remove plastic and slice
semifreddo crosswise into 1-inch
pieces. Serve, with caramel corn.
Semifreddo can be stored, covered,
in freezer up to 3 days.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 14 HR.
10 MIN. | MAKES: ONE 9-BY-5-INCH LOAF
Peanutty Caramel Corn
1½ cups unsalted roasted
peanuts
8 cups plain popped popcorn
1 cup packed dark-brown
sugar
1 stick unsalted butter,
cut into pieces
¼ cup light corn syrup
1 teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon pure vanilla extract
1. Preheat oven to 225˚. In a large
heatproof bowl, sprinkle peanuts
over popcorn.
2. In a saucepan, bring brown
sugar, butter, corn syrup, and salt
to a boil over medium-high
heat, stirring, until smooth and
combined. Cook until darkened
slightly and fragrant, about
3 minutes more. Remove from
heat; immediately stir in baking
soda and vanilla. Pour over pop-
corn mixture, stirring to evenly
coat. Transfer to a parchment-
lined rimmed baking sheet.
3. Bake 1 hour. Let cool completely.
Break into bite-size pieces and
serve, or store in an airtight con-
tainer at room temperature up to
3 days.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR.
15 MIN., PLUS COOLING | MAKES: 10 CUPS
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 Collecting

BERRY GOOD
Scoop up the season’s best and brightest with an apropos utensil: the berry spoon. PROP ST YLING BY ELIZABETH PRESS
These vintage serving pieces, dating back to the mid-19th century, show fruit and flowers at their
peak, leaving no doubt as to their intended purpose. Silver-plated English versions are still
easy to find for $35 to $75 each. Fanciful designs, like the ornate Chinese spoon at left, are rarer,
with price tags to match. But they’re all ripe for everyday use, since the more often you use
silver, the shinier it becomes. Let them beautify your breakfast table, then bring them back out
after dinner to dip into meringues, sorbets, and ice cream.
PHOTOGRAPH BY YASU + JUNKO | TEXT BY FRANCES VIGNA | CREATED BY FRITZ KARCH

132 JUNE 2018

 THERE ARE NO SHORTCUTS TO MAKING
EXCEPTIONAL ICED TEA.
As a Tea Master, I insist that our tea leaves are gently rolled
and brewed in smaller batches for smooth, delicious iced tea.

Alex White, Pure Leaf Tea Master

©2018 PURE LEAF and the PURE LEAF logo are registered trademarks of the Unilever Group of Companies used under license.

Pure Leaf.
Our Thing is Tea.
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