©2019 L’Oréal USA, Inc.

MARTHA STEWART

FALL
MAGIC
The Gang’s All Here!

Spooky Dècor,
Creative Costumes
& Fun Ways
to Make October
Amazing
PASTA BY HAND
(YES, YOU CAN)

A GLORIOUS GARDEN

HEALTHY &
DELICIOUS MEALS
OCTOBER 2019
$4.99 USA (CAN $5.99)
MARTHASTEWART.COM
 Martha’s October
GENTLE REMINDERS, HELPFUL TIPS, AND IMPORTANT DATES

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1 2 3 4 5
ROSH HASHANAH Get flu shot Dig up potatoes Pick and preserve Brunch with Alexis,
ENDS AT NIGHTFALL the last of summer’s Jude, and Truman
tomatoes

Yoga Cardio and core Weight training

6 7 8 9 10 11 12
Bake fig-and-plum Pick apples YOM KIPPUR BEGINS YOM KIPPUR ENDS Invite friends for Have horses reshoed Horseback ride
cake (see page 72) and make cider AT SUNDOWN AT NIGHTFALL dinner; make brown-
Attend celebration butter sweet-potato
of the MSC
Move tropical plants gnocchi with seeds
Meraviglia’s arrival indoors (see page 80)
in New York City
Yoga Cardio and core Weight training

13 14 15 16 17 18 19
SUKKOTH BEGINS COLUMBUS DAY Martha Stewart’s Today show Speak at Horticultural Harvest pumpkins Speak at Maricopa
AT SUNDOWN Cookie Perfection hits appearance Society of New York’s and winter squashes County Home Shows in
Prepare chicken bookstores fall luncheon Scottsdale, Arizona
Dedication of Daniel coops for winter; Cookie Perfection
J. Hinkley Asiatic install heat lamps Friend Emeril talk with Books Are Attend Hudson River Friend Laurence
Maple Collection at Lagasse’s birthday Magic at St. Ann’s Park Gala Booth-Clibborn’s
Washington Park Church, in Brooklyn birthday
Arboretum, in Seattle Weight training Yoga Cardio and core Weight training

20 21 22 23 24 25 26
SUKKOTH ENDS Decorate house Swap out Take drone photos Plant spring- QVC appearance Carve pumpkins with
AT NIGHTFALL for Halloween summer linens for of fall foliage blooming bulbs (check local listings) Jude and Truman
winter bedding around farm
Speak at Maricopa
County Home Shows

Weight training Yoga Cardio and core Weight training

27 28 29 30 31
Induction into Plant garlic Pick quinces; make Put finishing touches HALLOWEEN
New Jersey Hall of into jam on costume
Attend Central Park
Fame at Paramount
Conservancy’s fall
Theater, in Asbury
luncheon
Park
Weight training Yoga Cardio and core

“I am passionate about trees, and every autumn

I plant seedlings on my farm. Several years ago,
NGOC MINH NGO

I added this new linden allèe. I love how the leaves

turn gold this time of year.” —Martha

2 OCTOBER 2019
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 OCTOBER 2019

Contents
76
PASTA PARADISO
Let our classic dough recipes,
pro pointers, and mouth‑
watering sauces lead you to
handmade noodle nirvana.

94
BROCCOLICIOUS
Energize fall meals with eight
dishes that take broccoli from
ho‑hum to highly delicious.

100
BUMPS IN THE
NIGHT
With a spark of imagination
and some devilishly simple
DIY ideas, anyone can turn
pumpkins and gourds into
spine‑tingling displays.

106
BOULDER
STATEMENTS
Visit a Vermont garden
where stone sculptures hold
CHRISTOPHER CHURCHILL (COUNTER); PAOL A + MURR AY (PASTA)

steady among native plants,

grounding the landscape in

84
rugged beauty.

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

MARTHA STEWART LIVING 5

 OCTOBER 2019

22
Contents

66
FROM
MARTHA
GOOD
THINGS
58 EVERYDAY
FOOD
The Faux-Bois Effect 19 Dazzling Hallow- Healthy Appetite:
13 Our founder een décor, eight- Cool Beets
shares a simple legged treats, and 63 Three tasty

THE MORRISONS (BABY COSTUME); VICTORIA PEARSON/GET T Y IMAGES (SQUASHES); JUSTIN WALKER (FL AUTAS); PETER ARDITO (PERFUME)
technique for creative costumes ways to eat more
creating this finish that won’t cost you an of the nutrient-rich
on her walls. arm and a leg. root vegetable.

What’s for Dinner?

Beyond the Burger
66 Quick-cooking
ground meat goes
Middle Eastern,
Mexican, and Thai.

Out of the Kitchen:

Fresh Takes
68 A fast method for
GOOD Beauty:
The Great Hair Guide
washing mushrooms,
LIVING 46 A less-is-more
an ode to iceberg let-
tuce, and more bites
approach to
Home: from our food editors.
healthy strands.
Light the Way
Easy Entertaining:
29 How to brighten Health & Wellness:
Fiesta in a Bowl
any room, plus chic Testing, Testing
70 Fire up some fun
fixtures in five styles. 52 Read this before
with a five-ingredient
you swab: What at-
American Made: pressure-cooker chili.
home DNA kits can—
Core Values
and can’t—reveal. Sweets:
38 A Northern
The Time Is Ripe
California couple is Ask Martha
72 Our fig-plum
making the most 58 All your pressing
confection is part
of organic apples. questions answered.
cake, part tart, and
Tastemaker: alto gether amazing.
The Dreamer | ON THE COVER |
40 Splashy essentials
WISE GUYS
from a buzzy (and Departments Each of our owls is
busy) interior designer.
Martha’s Month 2 made from two

40
pale-white pumpkins.
Editor’s Letter 8
For the how-to, and
Out & About 10 more ominous ideas,
The Workbook 112 turn to page 100.
Photograph by
Recipe Index 112
Patricia Heal. Styling
Collecting 120 by Naomi deMañana.

6 OCTOBER 2019
 HOW DO YOU SAY,

“ THANKS
FOR BEING
MY FURRY
BFF”?

TM

ALL REAL
NATURAL CHICKEN

© 2019 Tyson Pet Products, Inc.

 EDITOR’S LETTER

| LIVING IN MY LIFE |
Here, just a handful of
ideas that I’m inspired by
this month.

Balancing Acts

COURTESY OF AERIN (L AMP); CHRISTOPHER CHURCHILL (WINDOW SEAT); PETER ARDITO (DESK ORGANIZERS); PAOL A + MURR AY (R AVIOLO); THE MORRISONS (COOKIES)
1
Let there be lighting—
and gorgeous options
at that. “Light the
AS THE BACK-TO-EVERYTHING speed of September down-
Way” reveals the art of
shifts into the ease of October, I realize how much of illuminating a room.
a shoulder-season person I’ve become. Sure, I’ll always Perfect for the shorter
days ahead. Page 29.
love the sun-filled, laid-back quality of summer, but
there’s something to be said for the equanimity of
October. In the dog days of August, I miss wearing 2
Jaimie Baird’s Cape
jeans, yet I like to wear sandals. This time of year Cod home is as warm,
affords me both options, plus the divine idea of a welcoming, and com-
lightweight jacket. The evenings are cooler, but often fortable as it is chic
and stylish. Page 84.
still temperate enough for an alfresco dinner. Fresh,
seasonal produce abounds. And let’s not forget the

3
month’s culminating moment that is Halloween. My
family has been looking forward to it since July, when
costume talk resumed. (Note: At this prepress mo- Martha’s new desk-
ment, my 5-year-old son’s decided to be Star Wars’ top accessories
keep things corralled
Kylo Ren, and designated me Rey, and my husband beautifully and at
Chewbacca. The group-getup pressure is on!) the ready. Martha
In this issue, we haven’t forgotten the fun either. Stewart desk organiz-
ers, staples.com.
You’ll find delicious recipes for every meal, plus some
great ones to enjoy with friends: Our easy chili verde,
for example (page 70), will make football season 4
I thought making
exciting whether you’re watching the game or not. pasta by hand might
Learning how to roll out pasta by hand is also a gas be, well, out of reach.
for the whole family, I kid you not. When contribut- But deputy food editor
Greg Lofts’s approach
ing writer Michelle Shih tried the pici with short-rib is straightforward,
ragù (page 77) at home with her own brood, they and the results are

5
had such a blast making and eating it that a new spectacular. Page 76.

tradition was born. And the Living editors didn’t

stop there; we have ideas for your home, health, and Good Things is
well-being—and we certainly have you covered for packed with ways
to make Halloween
Halloween. Happy October! extra-fun. I can’t
wait to whip these
cookies up! Page 24.

Elizabeth Graves, Editor in Chief

elizabeth@marthastewart.com @ebgraves
For subscription inquiries, call 800-999-6518.

8 OCTOBER 2019 PORTRAIT BY LIZ BANFIELD

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

| ON THE ROAD | | WHY NOT? |

AMAZING Toast to a
MAZES Fresh Brew
With crisp
Plenty of cornfields turn into pours and local
life-size labyrinths this time bites, these
of year, but some are breaking cider festivals
new ground. At Treinen Farm, offer a barrel’s
in Lodi, Wisconsin, hidden worth of fun.
mailboxes hold fragments of Cider Days
a map that guide visitors along Join thousands of rev-
elers at this Lakewood,
endless twists and turns Colorado, shindig,
(treinenfarm.com). Here, more which is celebrating
spots where getting lost its 44th year with live
music, apple pressing,
is the whole glorious point. and wagon rides.
October 5 and 6,
ANDERSON, S.C. CRAIG, MONT. DANVILLE, VT. lakewood.org

Look for smart-code-enabled map
checkpoints among the stalks
at the 140-year-old Denver Downs
Farm to track your time. denver
downsfarm.com
COURTESY OF TREINEN FARM (MA ZE); COURTESY OF PUBLISHERS (BOOKS); COURTESY OF ECONOMY CANDY (CANDY)
Take your tots to the mountain- Relive The Shining. The 24-acre
encircled Applestem Corn Maze; Great Vermont Corn Maze is a mind- Olympic Peninsula
it has a quicker route for mini bending journey, complete with Apple and Cider
explorers. applestemcornmaze.com an underground tunnel and 100 feet Festival
of bridges. vermontcornmaze.com Tour participating
orchards in and
around Port Townsend,
| SECRET SOURCE |
Washington, or
reserve a seat at
Economy a family-style

Candy harvest dinner.

October 11 to 13,
“Shopping here is like—you appleandcider
guessed it—being a kid in fest.com
a candy store. It has every
treat you can dream of, CiderFest NC
including gummy fruit slices Choose from about
and licorice windmills, 100 varieties
and sells jelly beans and of cider and mead
M&M’s by color.” (made from fer-
mented honey) near
—Living food and
the French Broad
entertaining director
River in Asheville,
Sarah Carey
North Carolina.
From $3 a lb., economy
October 12,
candy.com.
ciderfestnc.com
| ON OUR BOOKSHELF |

Doughnuts, trefoils, cowboy’s pretzels—they’re not snacks, but a sampler of the 365 Philly Cider Week
intricate knots Windy Chien, our American Made alum, learned to tie after leaving a Wear a costume to
plum job at Apple in 2012 to pursue a career in art. In The Year of Knots (Abrams), the Philadelphia fest’s
she teaches them and dozens more. Now is a spectacular time to visit Wave Hill, the Halloween kickoff,
jewel-box estate and park on the Hudson River in the Bronx: The Flower Garden is at then party on at more
its post-summer peak. Or just crack open Nature Into Art (Timber Press) to see the than 30 pop-up events.
place’s perennial beauty. Jean-Georges Vongerichten is one of the world’s most October 31 to
decorated chefs. In JGV: A Life in 12 Recipes (Norton), he shares how he earned all November 8, philly
ciderweek.com
his stars, and transports readers from rural Alsace, France, to Bangkok to NYC.

10 OCTOBER 2019
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 Cheesecak
THE REASON EVERYONE SAVES
ROOM FOR DESSERT

R A S P B E R RY- L E M O N
CHEESECAKE BARS

Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings

(incl. refrigerating)

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

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

PERFECT
Cheesecak IS MADE WITH

©2019 Kraft Foods

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

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

PHOTOGRAPHS BY JOHNNY MILLER MARTHA STEWART LIVING 13


I FIRST BECAME ENAMORED with faux bois
(French for “false wood”) when I purchased
Skylands, my home in Maine. The house
sits high atop a knoll known as Ox Hill,
and is surrounded by tall trees. When we
look out the large leaded windows, it feels like we’re actually
living in the forest, among the evergreens. To play up this ef-
fect while adding an element of natural beauty to my traditional
furnishings, I decided to decorate with faux-bois pieces—that
is, items that resemble tree trunks, branches, or bark—made
from a variety of materials. I searched antiques and garden
shows and shops, and found tables, chairs, benches, settees,
planters, troughs, pots, and flower vases. I also commissioned
artists—most notably Carlos Cortés of San Antonio, Texas, who
made several large faux-bois concrete tables for me.
Later, when restoring my farm in Bedford, I began experi-
menting with how to paint wood grain on my walls. I was
14 OCTOBER 2019
ROLL WITH IT
A detail of a freshly
painted wall in Bedford.
Martha has collected
a variety of wood-grain
tools (below). They have
curved rubber stamps
in varying widths to
create different “knot”
sizes. You can find
them at polyvine.com
or amazon.com.
happy to discover that the process isn’t complicated or time-
consuming. In fact, it can take just a few hours to do a room. All
you need is paint, glaze, and a wood-graining rocker tool.
I enlisted the help of master house painter Stefan Lewicki,
and together we plotted out the patterning and size of the grain
(it’s important to get the proportion right, so it looks realistic).
I started with the wainscoting in the dining room, then painted
the wall panels in the green living room. I was so pleased with
the results that I continued on to the center hall and small din-
ing room, which looked plain in contrast.
When applied on a smooth surface, the graining looks like
Japanese cedar. I love hearing exclamations from friends who
swear my walls have been papered, or think they took hundreds
of hours to hand-paint. This technique is a very easy and eco-
nomical way to create the look of wood, or of costly designer
wallpaper. I hope you will try it in your home.
 GO WITH THE GRAIN
This method also lends itself to doors, cabinets, and bookshelves; you can practice on scrap
wood to get the hang of it. Martha worked with Fine Paints of Europe to customize the colors she
used here. The base is a medium taupe, and the contrasting glaze is a darker walnut brown.

1 2
Glaze It Rock It
First paint the wall a base color, and let it dry Starting from the top, press a faux-bois tool,
for at least a few days (the example above also known as a rocker, into the glaze while
is continuing from a completed portion). Then it’s still wet. Draw it downward while rocking
mix a glaze in a contrasting color, lighter or your wrist slightly up and down. (The grooves
darker (about 1 part paint combined with 1 part will scrape off the glaze, leaving a pattern
glaze; Martha likes a water-based acrylic behind.) The faster you move, the smaller the
one from Polyvine). Using a foam roller, apply a knots and grain will be; the slower you go,
layer of the mixed glaze vertically. the more elongated.
3
Align It
Before starting the next row, wipe your
tool with a cloth to remove excess paint.
Using a level to keep the rows straight,
apply the next strip of glaze, and reverse your
direction with the rocker, working from the
bottom up to create a natural look. Repeat,
alternating directions, until the wall is
covered. Let dry completely.

KEEP UP WITH MARTHA!

Simply hover your phone
over this smart code to visit
16 OCTOBER 2019 her personal blog.
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A carafe for
family brunch.

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

The brewer that the whole family will love.

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 Good
THINGS GO BATTY
To spook-ify
windows, mirrors,
or your fridge,
use vinyl clings
instead of
paper cutouts.
FRESH IDEAS TO ELEVATE THE EVERYDAY
THE DETAILS:
Martha Stewart
paper bat sil-
hou ettes, $10 for
12; and vinyl bat
mirror clings, $13
for 9, amazon.com.

| HOME SHRIEK HOME |

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

PHOTOGRAPHS BY THE MORRISONS MARTHA STEWART LIVING 19

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

| SCARY ACCENT |

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

| EASY CRAFT | These crazy, kid-friendly pumpkins require zero

knives, but they’re seriously sharp. Sketch a design

Here’s on the surface with chalk, then go over (and fill in)
the lines with stick-on jewels. To apply items that

the
aren’t self-adhesive, like our faux spider, use a smidge
of Magna-Tac craft glue. The low-impact approach
has a bonus: Uncut gourds last longer than carved

Bling ones, so your crew can start boo-dazzling as soon

as the air turns crisp.
THE DETAILS: Recollections Bling on a Roll double-roll rhinestones,
in Clear, $5.50 for 1 yd.; Bead Landing Black Mix acrylic gems, $10
for 7.6 oz.; and large mixed acrylic gems, $10 for 7.6 oz., michaels.com.

20 OCTOBER 2019
 HUGGABLE
1
HEDGEHOG
A rectangle of spiky
faux fur, fuzzy felt
ears, and white footie
pajamas will turn
your little one into an
even more darling
mini mammal.
1 2

PARISIAN
2 3 4

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

FERAL
3
FLYTRAP
Paint plastic floral-
arranging dishes
green and red, edge
them with press-on-
nail “teeth,” and hot-
glue them together.
Flower-pot pants and
a buzzy snack com-
plete the snappy look.

GLITZY
4 Hover your | DIY STYLE |
phone over this
GUPPY smart code to
Forget about finding
Nemo. This gold-
fish, with her scene-
get step-by-step
instructions
for these kids’
Dressed to
stealing scales
(giant sequins), fins
(a cut-up tutu), and
pom-pom eyes, is a
costumes.

Thrill
much cuter catch. For materials and sources to create these costumes, go to page 117.

22 OCTOBER 2019
 5
BAD-LUCK
BUCK
Artist and former
Living staffer Lauren
Dumler is the dearly
departed deer in
the taxidermy topper
she dreamed up,
featuring foam board
covered in wood-
veneer paper and
lightweight antlers.

5 6
6
DELI ROSE
Don’t bring a last-
7 8 minute hostess gift;
dress like one instead.
Slip on an oversize
faux-bud headband,
wrap yourself up in
a sheet of clear vinyl
(just add armholes),
and cinch it with
a satiny red bow.

7
MISTRESS OF
THE MICE
Step out with a
scurrying, pink-eyed
colony—furry cat toys
hot-glued onto a
floral-mesh bib—and
you’ll terrify anybody
who has ever heard
a squeak in the night.

8
MODEL
PUPIL
We’ll let you decide
HAIR AND MAKEUP BY THEO KOGAN

Calling all costume coordinators: This year, there’s no need Hover your
USING URBAN DECAY COSMETICS

phone over whether you’re an

to fret about sold-out sizes or sewing fiascoes. Our DIY kids’ this smart code evil or all-seeing eye.
ideas are furry, finned, and adorably ferocious—not to mention to get step- Trick out an inexpen-
simple to assemble with your trusty glue gun and a few craft- by-step grown- sive white Venetian
up-costume
store staples. We’ve got you covered, too. All you need is a how-tos.
mask with a painted-
on pupil, paper cor-
solid-color long-sleeved shirt and a twisted sense of humor to
ners, and extra-long
pull together these quick and quirky getups. Wear them with plastic car-headlight
a big wink, especially if you go for number eight. Now suit up, eyelashes (they really
everyone, and let the wild rumpus start! drive home the idea).

MARTHA STEWART LIVING 23

 | SWEETS |

Spider Bites
Lure children into
your clutches with irre-
sistible “black-and-
web” cookies. To spin
a batch faster than
Charlotte can spell
salutations, enlist our quick
decorating technique.
BUG OFF
Stir up confectioners’- Stick on
sugar icing, divide it, and a wicked wel-
come note,
add cocoa to half. Dip a or go to martha
stewart.com/
classic black-and-white treatlog
base in one of the icings; to print our
downloadable
let the excess drip off. template.
Fill a piping bag with the
alternate icing, draw
concentric circles, and
drag a toothpick
through them. Last, set
the trap with a juicy
black widow: a raspberry
gummy, plus eight
licorice legs. See page 116
for the full recipe.

| DIY DÉCOR |

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

24 OCTOBER 2019
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TO FLAVOR

In just minutes, make a meal so delicious it tastes like it took

all day. Find your favorite flavor in the boxed-dinner aisle.
foodnetworkkitcheninspirations.com
 Good
PRO PROPORTIONS
LIVING
Pendants should hang
36 inches above a
HOME, STYLE, BEAUTY, HEALTH
dining table, and be
no wider than three-
quarters of the table’s
width, says Ben Mar-
shall, creative director
of Hudson Valley
Lighting Group.

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LIGHT THE WAY

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

PHOTOGRAPHS BY TESSA NEUSTADT MARTHA STEWART LIVING 29

 Layer Your Lighting
For a room that’s equally pretty and practical, subtly light every level and corner, says interior designer
Elizabeth Lawrence, a partner at Bunny Williams Associates, in New York City. Then put all
fixtures on a dimmer, so you can fine-tune with ease. Here’s how to orchestrate an inviting glow.

BRIGHTEN THE MIX MATERIALS

PERIMETER “Sconces Blend old and new
are both decorative pieces in a variety
jewelry and practical of finishes, suggests
contributors,” says West Hollywood
New York City interior 2 interior designer
designer Alexa Mark D. Sikes. Brass
Hampton. Hang them and bronze look
about 66 inches high chic together, he says,
on a wall (1), and and “every room
team them with lights needs a ceramic table
above bookcases lamp.” (3)
and art frames, and
LOOK UP
up-angled floor
1 Ceiling fixtures, also
lamps (aka torchères).
called “down light-
ing,” can get a bad
GO TO TASK
rap for casting harsh
”I’ve found that people
shadows. But dark
never have enough
rooms need all the
lamps,” says Atlanta
help they can get.
interior designer
Pick a style scaled
Suzanne Kasler. Put 3
to your space: a
them where you’ll
chandelier for a tall
need them daily: Sidle
ceiling; a semiflush-
a floor lamp up next
mount fixture for low,
to a reading spot (2);
says Marshall.
top end tables or con-
soles with 28-to-30-
inch-tall table lamps.

For living spaces, soft-white 2,700-to-3,000-Kelvin LED bulbs, which cast a warm yellowish-
white light, are ideal, says Gale Singer, founder and president of Circa Lighting: “Anything higher
KNOW YOUR is too cool and unflattering.” Kelvins measure a bulb’s color temperature, as opposed to lumens,
which quantify brightness; LED bulbs range from golden-yellow 1,000 K to bluish-white 8,000 K.
BULBS Those closer to 2,700 K suit spaces with warm tones and wood, Singer says; use 3,000-K ones

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

in rooms filled with crisp whites. And be consistent: One too-blue bulb can throw off an otherwise
serene space. Our pick: GE LED+ Collection bulbs (from $8 each, target.com).

COOL COLONIAL STYLE

The Pottery Barn Lucca chandelier‘s Hang this oversize RH 19th C. Like a classic stoneware crock, the por-
iron curves echo antique candelabras, English Openwork sconce indoors, celain Ralph Lauren Home Carter table
but its wide span feels totally now. or on a covered porch. lamp has a polished, utilitarian texture.
$599, potterybarn.com. $525, restorationhardware.com. $909, onekingslane.com.

30 OCTOBER 2019
 MODERN ORGANIC STYLE

The best bedside bulb

is a 300-to-700-lumen
LED—the equivalent
of a soft-white 40-to-
60-watt incandescent.

A 1950s design icon, the washi-

paper-and-bamboo Noguchi Akari Light
Sculptures 55F ceiling lamp emits a
diffuse glow. $350, shop.noguchi.org.

Brooklyn maker In Common With’s

Up Down 2C sconce looks hand-carved;
you can customize the colors, too.
$675, incommonwith.com.

Ignite the Night

“I like swing-arm sconces for bedsides,” says Hampton. “The articulating
arms are ideal for reading.” In addition to angling the light onto the page just
so, these decorative wall fixtures free up the top of your nightstands for other
essentials—like that stack of novels you have on deck. The proper position
will depend on your bed height and headboard style, but start with the back
plate 45 to 55 inches off the floor and six to eight inches away from the head-
board, and move in from there. If you don’t want to put a hole in the wall, go
for a long-armed, modern Tensor reading lamp: “They’re a great option, because
they really stretch,” says Lawrence.
THE DETAILS: Nelson Cigar wall sconce, $495, dwr.com.
Light a corner with the sculptural
For help lighting up your living paper-rattan Crate and Barrel Weave
WIN space, visit marthastewart.com/ floor lamp; its unobtrusive design
$25K win25k and enter to win $25,000. works anywhere. In Natural, $189,
Get the details on page 117. crateandbarrel.com.

32 OCTOBER 2019
 FEMININE DECO
Rejuvenation’s Willamette 24-inch
chandelier has a luminous fluted Italian
glass bowl that radiates throwback
elegance. $1,099, rejuvenation.com.
The Arteriors Celerie Kemble Collection
Botany hammered-brass sconce is floral
but not fussy. $485, perigold.com.
COURTESY OF MANUFACTURERS (INDIVIDUAL L AMPS)
A slender but solid base made of
opalescent alabaster makes the Aerin
Lineham table lamp a natural—
and neutral—winner. $799, aerin.com.
TEXTURAL BEAUTY
In a sea of thousands of woven pendant
lights, the Williams Sonoma Home
Antibes chandelier has a distinct graphic
shape. $2,410, williams-sonoma.com.
Hang the low-profile Niermann Weeks
Regent rectangular sconce in a hall—
the aged-mirror back gives a little shine.
$465, circalighting.com.
The Martha Stewart Carra floor lamp
has pretty turnings, a whitewashed finish,
and a nubby shade. $219, wayfair.com.
SLEEK ARCHITECTURAL
The Urban Electric Co. Thao pendant’s
striking metal “roof” comes in several
colors; we’d use this wine-red one
in a hall, or hang a pair over a kitchen
island. $2,533, urbanelectric.com.
Brass-and-glass globes are having
a moment, but the handmade Cedar
& Moss six-inch Athena sconce
is timeless. $229, cedarandmoss.com.
With its skyline-like base, the Kelly by
Kelly Wearstler Portman
table lamp is a rhapsody in navy blue.
$445, clarksonlighting.com.
MARTHA STEWART LIVING 33
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 MARTHA
S T E WA R T Core Values
LITTLE APPLE TREATS, Sebastopol, California
American
Made Plant farmers Joanne Krueger and Dan Lehrer certainly know how to
make the most of something—especially when it comes to apples.
The husband-and-wife duo bought land in 1999 with the simple goal
of expanding their nursery business, but the 22-acre orchard they
found on the plot became their calling. Its fruit famously flavored
Apple Jacks cereal in the ’70s, so they decided to tap into its full
potential. First they turned the property organic (a rigorous three-
year process). Then they began fermenting cider vinegars in oak
barrels from a nearby winery, and quickly garnered a fan base at the
farmers’ market. “Then I thought, What else can I do with apples?”
Krueger says. Her answer: buttery caramels, chewy granolas, and
bracingly tart and delicious shrubs. —Erica Sloan

ST YLING BY TANYA GR AFF

To make their acidic syrups called shrubs, Krueger and Lehrer

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

38 OCTOBER 2019 PHOTOGRAPH BY JOHNNY FOGG

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 1 2

The Dreamer
Young Huh
Interior designer,
New York City

As a kid in Michigan, Huh was

given a choice: She could practice 7
medicine or law when she
grew up. “I wasn’t good at math
or science, so I became a lawyer,”
she says with a laugh. But after
6
clerking at the New York State

MANUEL RODRIGUE Z (PORTR AIT); COURTESY OF MANUFACTURERS (WALLPAPER, RING); PETER ARDITO (OTHERS)
Supreme Court, she had a life-
changing chat with an interior 11
designer at a cocktail party:
“A light bulb went off. I thought, 10
This is what I want to do.” To
transition from case research
to color swatches, she studied
design, interned, and launched
her own firm. Twelve years later,
business is booming, and her
current slate includes homes in 12
Arizona and Philadelphia; a
private jet; and a hotel in Turks
and Caicos. Huh starts each
project “with a mood,” then man-
ifests it with crisp lines, plenty
of color, and joyful flourishes.
9
Her personal style has the same
energy: The mom of three will
wear an Ulla Johnson frock with
Stella McCartney platform
sneakers and make it look like
“Pinks can be
a no-brainer combination. very juvenile,
“Don’t get distracted by choices,” but this one is
grown-up and
she advises. “Think about how
sophisticated.”
you want to feel, and choose
materials and colors based on
that feeling.” —Melissa Ozawa 15
16

40 OCTOBER 2019
3
Her
Essentials
4 Style mantra:
“Pretty with an 9 | Oribe Après
edge.” Beach Wave and
Shine Spray
1 | Kusmi BB Detox “It’s great when you
WIN “It’s a citrusy green
THIS don’t have time
tea. I drink a cup to style your hair.”
in the late morning.” $44, oribe.com.
For a chance
to win this flat- $24 for 4.4 oz.,
ware set, go us-en.kusmitea.com. 10 | Bobbi Brown
to win.martha lip color, in Brownie
stewart.com 2 | Antique Silver “My go-to: a pinkish
on October 3. votive holders neutral that’s not
For details, “I intersperse these with too bright and can
see page 117. small floral arrange- go day-to-evening.”
ments on a table for $29, bobbibrown
5 instant magic.” cosmetics.com.
2½″, $16 for 6, jamali
garden.com. 11 | Chanel Coco
Parfum
3 | Ulla Johnson “I’ve been wearing
Genevieve dress this scent since my
“It’s great for a party. mother gave it to
Her clothes are femi- me when I was 14.”
nine and modern.” $130 for 7.5 ml,
$1,450, ullajohnson chanel.com.
.com.
12 | Manuel Canovas
4 | Sabre Bistro Bengale wallpaper,
flatware in Paprika
“A fresh version of a “If you have a tricky,
classic tortoiseshell
8 style. It would be fun
tiny room, cover every
inch of it in toile. It
to pair with tradi- always looks fabulous.”
tional floral plates.” cowtan.com.
$95 for a 5-piece set-
ting, fetehome.com. 13 | Van Cleef
& Arpels Magic
5 | 2 Note Harmonic Alhambra ring
Cleansing Face Oil “A gift from my hus-
“You just rub it on band. I believe it
and put a hot towel brings me good luck.”
over your face, and $3,950, vancleef
it practically sucks
13 up all your makeup.”
arpels.com.

$35, 2notehudson.com. 14 | Madewell Whis-

per cotton V-neck
6 | Les Indiennes Pe- pocket tee
tite Croix tablecloth “I have one in every
“A patterned tablecloth color. They’re light-
and napkins lift the weight, soft, and
mood of your table.” versatile.”
From $110, les $20, madewell.com.
indiennes.com.
14 7 | Bach: Cello
15 | Benjamin Moore
Paradise Peach 011
Suites, by Mstislav “It is such a happy
Rostropovich color.”
“There’s just so much benjaminmoore.com.
17 depth to his perfor-
mance. It transports 16 | Lay’s potato chips
you to a place beyond “On Fridays, I’ll get a
everyday cares.” bag and pour a glass
From $9.25, amazon of rosé—heaven.”
.com.
17 | Frances Palmer
8 | Essie nail polish, Pottery Plump vase
in Eternal Optimist “Her work is classic,
“I like to match whimsical, and pretty.”
my nails and toes.” $225, francespalmer
$9, essie.com. pottery.com.

MARTHA STEWART LIVING 41

Meet a Real
Superhero.
PAYAL KAPOOR, attorney, leader and
legal advocate, is on the front lines in
the fight against breast cancer, helping
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they need with the peace of mind that
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Find out how Payal is helping to create a world without breast cancer.
komen.org/frontlines

Where the end of breast cancer begins.™

© 2019 Susan G. Komen®.

FIND
YOUR
STYLE

Patriot Lighting® has

all the trending styles
of indoor and outdoor
lighting fixtures to
light up every area of
your home.

INDOOR OUTDOOR LAMPS

Available at Menards. Shop in-store or

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 FLORIAN SOMMET/TRUNK ARCHIVE

The Great Hair Guide

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

46 OCTOBER 2019
 LOO K U P TO IN

YEARS
5 12 WEEKS *

YO U N G ER
LINE CORRECTING
BOOSTER SERUM
A clinically proven anti-wrinkle
treatment that delivers professional-
grade results―no injections required.

In fact after use, 76% of women

thought injections could wait.**

available at
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Model is intended to illustrate product application only.
*Based on expert assessment of under eye wrinkles after 12 weeks.
**Based on consumer perception study after 8 weeks of use of women considering injections.
 1. Wash Hair Less Often 3. Stay Sleek While You Sleep
Shampooing is necessary, but it strips away To keep hair smooth and knot-free overnight,
natural oils that keep strands strong and treat yourself to a friction-reducing silk
healthy, says Paul McAndrews. So skip the or satin pillowcase, advises Justine Marjan.
suds when you can. (Bonus: Your color Nighttime is also the right time for dry
will last longer.) Michael Angelo suggests shampoo, says Angelo. Rather than spray-
cleaning and conditioning once or twice ing it into already greasy roots, get ahead
a week. To freshen in between, rinse of the game. “Apply it to your scalp before
in the shower, and apply conditioner to bed,“ he advises, and comb it out in
your ends. If you use styling products, the morning. The combing distributes the
rotate in a clarifying shampoo every few product from your roots down.
weeks to remove scalp-irritating buildup. TRY: Slip silk pillowcase, $85, slip.com.
TRY: Neutrogena Anti-Residue Shampoo, Evo Water Killer Dry Shampoo, $38, evohair.com.
$7, neutrogena.com. Aerin large comb, $35, aerin.com .

2. Style With Care

“Treat your hair like delicate fabric,” says
Angelo. Since it’s most vulnerable to stretch-
ing and breaking when it’s wet, gently loosen
tangles before you shower instead of
brushing through them afterward. High temps
also cause brittleness, says McAndrews.
Conditioner helps prevent damage over time,
but you should reach for your heat
protectant religiously if you blow-dry.
TRY: Kerastase Densifique Fondant Densité
conditioner, $40, kerastase.com.
Tresemmé Thermal Creations Heat Tamer,
$5, tresemme.com.

4. Bring Back Bounce 6. Color Consciously

Try these quick pick-me-ups for in-between There’s no denying it: Dye can make hair
days. When cleansing your face, work a few parched and brittle. For fewer visits, “ask
drops of shampoo into your hairline, then your colorist to feather lightener at the root
rinse and blow-dry the roots, says Joseph to prevent a sharp line of contrast when
Maine. For an allover boost, gather hair your natural color comes in,” says Angelo.
into two loose buns high on your head, secure Then shield your new shade with a hydrating
with snag-free silk or satin scrunchies, and heat protectant and products that block
wave a dryer around them, says Marjan. Let UVA and UVB rays, and wear a hat in the
hair cool; release. For extra insurance, steer sun, say Brown and Labrecque.
styling products (and fingers) away from TRY: Ouai Hair Oil (for heat protection),
roots, and pin back unruly pieces instead. $28, theouai.com. ColorProof SeaSugar Salt-

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

Free Beach Spray, $28, colorproof.com.
TRY: Lunya silk scrunchie, $18, lunya.co. Kitsch
Pink Dot Matchbook bobby pins, $12, mykitsch.com.

5. Trim Regularly OUR EXPERTS:

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

48 OCTOBER 2019
 HELPING MANAGE YOUR LOVED ONE’S MONEY

UNDERSTANDING BENEFITS
 ADVERTISEMENT

HOW TO MAKE THE MOST OF

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

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

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

Seeing the Sights

For Greer, travel is a major part of getting the most out of
life. “My friends and I like to make a plan every year to visit
new places,” she says, whether it be a weekend on Long
Island or a trip to Berlin. “We love to get up and go.”
Including Depend as one of her packing essentials makes
for a stress-free travel experience. “I put Depend in an
overnight bag whenever I travel. It’s like second nature
to me now,” she says. TO LEARN MORE ABOUT HOW YOU CAN BE THERE FOR
LIFE’S SMALL MOMENTS, VISIT DEPEND.COM.
With NEW Depend® FIT-FLEX® Underwear,
your grandkids will be keeping up with you.

TRUSTED ULTRA SOFT BEAUTIFUL

PROTECTION FABRIC DESIGNS

Testing, Testing
At-home DNA kits are trying to make learning about
your heritage and health one-click-simple.
But can they really tell you if Gloria Steinem is your
cousin—or if you’re destined for diabetes? Before
you jump into the gene pool, consider what experts
say these tests can—and can’t—reveal.
TEXT BY NAOMI BARR
52 OCTOBER 2019
T
HINK OF AT-HOME genetic
tests as the new astro-
logical star charts. They
both confirm things you
already know (Virgos are
organized, for example, and Danes
tend to be blond) and lure you in with
the prospect of deeper insights. More
than 26 million Americans, or about
8 percent of us, have bought one—
for ourselves, a family member, or a
pet—and by 2021, that number is
predicted to jump to about 30 per-
cent. However, unlike horoscopes,
the tests are based in medical science,
and can have concrete takeaways.
Yes, they can unveil long-lost third
cousins or French lineage. But they
also offer health details that, until
fairly recently, you needed to make
an appointment with a doctor or
genetic counselor to discover.
Kits run the gamut in scope and
cost. The least expensive ring up at
under $100 and zoom in on a specific
topic; for example, Orig3n’s Hunger
& Weight DNA test ($49) reveals
whether your tendency to hang onto
extra pounds is genetic. For $199,
you can get 23andMe’s health-and-
ancestry bundle, which includes a
limited screening of gene variants re-
lated to celiac disease, late-onset Alz-
heimer’s, type 2 diabetes, and breast
and ovarian cancers, among other
illnesses. It also tells you if you’re a
carrier for certain conditions, such
as sickle-cell anemia, and generates
a series of so-called wellness reports
(e.g., your likelihood of being lac-
tose intolerant or a caffeine junkie)
and trait results (like whether you’re
ST YLING BY LILI ABIR REGEN
predisposed to get bunions or fear
heights). Others, from companies
such as Invitae and Color, are avail-
able in doctors’ offices and online,
and mostly look for cancers and heart
conditions that can be treated before
symptoms pop up; they’re pricier
PHOTOGRAPH BY YASU + JUNKO
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 ($249 to $350) but more comprehensive, since they analyze more genes and
variants, and connect you with a genetic counselor to interpret your results.
Think of 23andMe as highlighting the key paragraphs in a book, while
Invitae and Color summarize whole chapters and hold office hours.
There are plenty of reasons to take one of these tests, from pure fun to
disease prevention. Before you spit or swab, weigh these pros and cons.
REASON
TO FILL OUT YOUR
1
NO.
FAMILY TREE
PRO: You might learn that you’re 3 percent Portuguese, or that
you have seven new cousins within driving distance. And if
your medical history is a mystery—maybe you’re adopted, or your mom
and dad aren’t close with their parents or siblings—a test could give you
a snapshot.
CON: It’s like opening Pandora’s box; there’s no predicting what you’ll let
out (you might have seven new half-siblings, not cousins, in town). “There
are five things we tell people prior to a genetic test,” says Debra Mathews,
PhD, a geneticist and assistant director for science programs at the Johns
Hopkins Berman Institute of Bioethics, in Baltimore. “We could find noth-
ing; we could find what we’re looking for; we could find something we’re
not looking for; we could find variants we don’t really understand; or we
could find out your family structure isn’t what you thought it was,” like
that your dad may not be your biological father, or that you’re adopted.
And this, she adds, happens more often than you might think.
Two medical caveats: Most genetic conditions are linked to hundreds if
not thousands of variants, and consumer tests check only a small percent-
age of them. Plus, “much of the genomic data we have today is based on a
narrow slice of the population, namely people of European descent, so the
tests may not be very helpful for people of African, Asian, Native American,
or Latino backgrounds,” says Mathews. “Until these databases become
more diverse”—something companies are working on—“that leaves a large
number of people out of the picture.”
REASON
YOU’RE HEALTH-OBSESSED (OKAY, YOU’RE
2
NO.
A TOTAL HYPOCHONDRIAC)
PRO: You stay on top of taking care of yourself, but some tests
can cast a wider net. Per recent research led by Invitae, ap-
proximately one in six healthy DNA testers—about 16 percent—learn they
may have a genetic risk for developing certain types of medical conditions.
Your report could empower you to take preventive steps, or to simply
make better lifestyle choices. “If a result gets you to think, Wow, I’m going
to start watching what I eat and exercising more, that’s great,” says Michael
Stitzel, PhD, an assistant professor at the Jackson Laboratory for Genomic
Medicine, in Farmington, Connecticut.
CON: Risk is a relative term. “For some inherited disorders, like cystic
fibrosis and Huntington’s disease, having the associated variant puts
your risk at 100 percent, meaning you’re destined to get it,” says Joel
Eissenberg, PhD, a professor of biochemistry and molecular biology at
Saint Louis University School of Medicine. “But in most cases, having a
known variant only increases it to some point above average.” (Sometimes
that number is high enough to warrant action: Testing positive for a BRCA1
or BRCA2 variant can raise a woman’s risk of developing breast cancer
54 OCTOBER 2019
by up to 80 percent, and ovarian cancer by
up to 54 percent—so knowing you carry one
could potentially save your life.) Also, re-
member that DNA is just one variable: Risk
is also influenced by age, envi ronment, diet,
physical activity, and medical and family
history, among other factors.
REASON
YOU LOVE A
3
NO.
PERSONALITY QUIZ
PRO: You’ll get genetic “answers”
to fascinating (to you) questions—
Are you a thrill seeker or a worrier? Were you
blessed with more brains or brawn? Which foods
make your skin glow?—and can fine-tune
routines accordingly.
CON: These tests aren’t always great at indi-
vidual predictions. Unlike those that screen
for major medical conditions, which are based
on research linking specific variants to sig-
nificantly higher risk of a disease, wellness
insights often pull results from genome-wide
association studies. Translation: They look
for common genomic signals in people who
share a certain trait, but those commonalities
may have very little impact on the subject of
your test. “It’s an association, not a causa-
tion,” stresses Mathews. If you really want
to know whether you’re a deep sleeper or not,
we have a better idea: Ask your bedmate.
REASON
YOUR CHIWEENIE HAS
4
NO.
A CURLY TAIL
PRO: Knowing your pup’s percent-
age of dachshund and Chihuahua,
via a test from Wisdom Panel, Embark, or
others, can help you tailor training and medi-
cal decisions, since certain personality traits,
diseases, and conditions are common among
certain breeds. Additionally, you may learn
that Titus got his corkscrew tail from a pug
ancestor. No dog? No worries. DDC Veteri-
nary has avian, feline, and equine kits, too.
CON: Like many tests for humans, these aren’t
100 percent reliable. And not all companies
check for all breeds—Wisdom Panel checks
for more than 350; Embark lists over 250—so
make sure the one you pick covers your dream
dog. You could also, of course, learn that your
beagle isn’t a beagle at all—and if that’s what
your kids begged for, you might just decide
to keep the results to yourself.
From beauty to skincare, Rite Aid
has everything you need to feel unstoppable.
Let’s redefine age.
 Herby Pumpkin Seeds
Don’t worry about rinsing off the
pulp—it caramelizes in the oven,
adding sweet flavor and texture.
2 cups fresh pumpkin seeds
2 teaspoons fennel seeds
1 teaspoon dried oregano
2 tablespoons extra-virgin
olive oil
Pinch of kosher salt
2 tablespoons freshly grated
Parmigiano-Reggiano
1. Preheat oven to 300°. On a
rimmed baking sheet, toss
together first five ingredients, then
spread in a thin, even layer.
2. Bake, stirring a few times, until
crunchy and golden brown,
35 to 45 minutes. Stir in cheese;
bake 5 minutes more.
3. Let cool completely. Store
in an airtight container at room

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

temperature up to 1 week.
ACTIVE TIME: 10 MIN.
TOTAL TIME: 55 MIN. | MAKES: 2 CUPS

Ask What’s a delicious way to bake pumpkin seeds?

Martha
—Carla Connors, Memphis, Tenn.

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

58 OCTOBER 2019
 “Now I can get a secure fit
that no one notices.
Even in a skirt like this.”

Depend® Always® Discreet

Silhouette Boutique™

Always Discreet Boutique. Secure protection. Better fit.*

*vs. Depend Silhouette Small/Medium. Depend Silhouette is a trademark of Kimberly-Clark Worldwide. †with domestic and imported parts.

bring the
party outdoors.
warm up any outdoor get-together
with your favorite fall sips.
Chinet® Comfort Cup® insulated
hot cups keep the mood light and
the drinks toasty.
mychinet.com/comfortcup
What’s the
best way to
clean a silk
scarf?
—Casey Eisenberg,
Palo Alto, Calif.
Always dry-clean
expensive scarves if
you want to main-
tain their crispness.
If you have one you
wear more casually,
first check that
it’s been chemically
treated to be color-
fast, says Becky
Rapinchuk, author
of Clean Mama’s
Guide to a Healthy
Home (Harper-
Collins). Wet it in
a discreet spot, then
dab with a white
How can I get my dog to stop cloth; if color trans-
jumping on guests when they fers, dry-clean
to prevent fading.
come over? Otherwise, hand-
—Jenson Merrison, Scottsdale, Ariz.
wash in tepid water
If the sheer thrill of a visitor sends your pup
with mild detergent.
right onto his hind legs—and into the air for a
Rinse with water and
nose-to-nose welcome—try a training technique
1/4 cup white vine-
that rewards a seated greeting. “Give your dog
gar, then again with
the ‘sit’ command, then have a friend come
just water. Roll in a
toward him. If he leaps up when she arrives, ask
towel; lay flat to dry.
her to walk away and start over,” says Alison
Schramel, a behavior and training specialist at
the Animal Humane Society. “When he man-
ages to keep all four paws on the ground for the
full approach, have the greeter offer caring pats
and a treat.” During this training period,
ask guests to turn their back on your dog if he
SOL STOCK /GET T Y IMAGES (DOG); BRYAN GARDNER (SCARF)
jumps, rather than show him any attention,
positive or negative. “Scolding or pushing, for
example, can actually reinforce the bad behavior
To keep a
by giving the dog a form of the interaction he scarf’s color
seeks,” Schramel says. To spare visitors who may uniform, wash
not want to take part in your canine’s educa- the whole item
instead of spot-
tion, keep Spunky on a leash, or in a crate or a treating, says
different room, when they enter your home. Rapinchuk.
LET US HELP YOU!
E-mail your questions to Ask.Martha@meredith.com, or send them to Ask Martha, c/o Letters
Department, Martha Stewart Living, 225 Liberty Street, 9th floor, New York, NY 10281. Please include
your full name, address, and daytime phone number. Letters and messages become the property
of Meredith Corp. and may be published, broadcast, edited, or otherwise used in any of its media.
By submitting your questions to Ask Martha, you are agreeing to let us use your name and hometown
in connection with our publication of your questions.
60 OCTOBER 2019
ADVERTISEMENT

5 Tips for
Throwing
a Fall
Tailgate
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THE CHINET® BRAND SHOWS YOU
HOW TO RING IN THE SEASON WITH
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1 CHOOSE FALL DÉCOR: Make the

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festive touches, like fall flowers and
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blankets for chilly weather.

2 ENJOY OUTDOOR GAMES: Get

guests mixing and mingling by organiz-
ing lively team games. Cornhole or lawn
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3 PLAN A PORTABLE MENU:

Choose foods that can be carried
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4 THINK ABOUT THE DRINKS:

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 Everyday
FOOD
COOK, NOURISH, ENJOY

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

| HEALTHY APPETITE |

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

These colorful bundles are

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

PHOTOGRAPHS BY JUSTIN WALKER MARTHA STEWART LIVING 63

 A Light, Crunchy Side

Raw‑Beet and Celery‑Root Salad

Beets are a top source of plant-based
iron; pairing them with citrus helps your
body absorb the nutrient.
Peel 1/2 celery root and 1 beet; slice into
matchsticks (2 cups each). Toss with
1/2 cup thinly sliced red onion, 1 packed cup
fresh parsley leaves, 3 tablespoons extra-
virgin olive oil, 2 tablespoons fresh lemon
juice, 1/4 cup toasted pine nuts, and 1/2 cup
shaved Parmigiano-Reggiano (from 1 ounce).
Season with kosher salt and freshly ground
pepper; serve.
ACTIVE/TOTAL TIME: 20 MIN. | SERVES: 4

A Plant‑Powered Lunch
New Leaves
Caramelized Beet‑Lentil Pilaf Beet greens contain
two kinds of carotenoids
Grated beets simmer with rice and lentils for this bowl. that support eye and
Together, they provide 10 grams of fiber per serving. brain health, says Aimee
Cover 3/4 cup brown lentils with 2 inches water in Gallo. They also en-
liven this snack-slash-
a small saucepan. Bring to a boil, then reduce to a simmer,
appetizer. Serve sau-
partially cover, and cook until almost tender, 10 to 12 téed beet greens on
minutes. Drain. Coarsely grate 1 peeled raw beet; a wheat cracker
chop the greens and set aside. In a large straight-sided with Dijon mustard and
sharp cheddar.
skillet, heat 1/4 cup extra-virgin olive oil over medium.
Add 1 thinly sliced onion, grated beet, and a generous
pinch of kosher salt. Cook, stirring, until caramel-
ized, 10 to 12 minutes. Add 1 teaspoon salt, 1/2 teaspoon
ground cumin, and 1 cup long-grain white rice; cook
until rice is opaque, 1 to 2 minutes. Add 11/2 cups water
and lentils. Stir and bring to a boil, then reduce
How to Sauté Beet Greens
to a simmer, cover, and cook over low heat until rice
Coarsely chop leaves and stems from
is crisp-tender, 15 minutes. Uncover; top with reserved 1 bunch. Sauté stems with 1 tablespoon
beet greens. Re-cover and cook until greens are tender, extra‑virgin olive oil and 1 thinly
about 5 minutes. Remove from heat; let stand, covered, sliced garlic clove in a large skillet over
medium heat until tender, about 2 min-
10 minutes. Fluff with a fork. Serve with plain yogurt,
utes. Add leaves and 2 tablespoons
Aleppo pepper, and a drizzle of oil. water; cook until tender, 3 to 4 minutes.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. 10 MIN. | SERVES: 4 Season with salt and pepper.

64 OCTOBER 2019
 What do you want
FOR BREAKFAST?

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

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

| WHAT’S FOR DINNER? |

BEYOND THE BURGER

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

66 OCTOBER 2019
Spiced-Meat-and-Feta Pizza Ginger-Peanut Turkey Stir-Fry

Crispy Baked Chicken Flautas Pork-Meatball Skillet Bake

Spiced-Meat-and-Feta Pizza
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces ground beef or ground lamb
1 cup minced onion (from 1 small)
¼ teaspoon ground allspice
Kosher salt and freshly ground pepper
12 ounces pizza dough, room temperature
2 ounces feta, room temperature, crumbled ( 1/2 cup)
4 ounces mild white cheddar, grated (1¼ cups)
4 large eggs
Salad, for serving
1. Preheat oven to 500°. Heat oil in a large ovenproof cast-iron
skillet over medium-high. Add beef, onion, and allspice; season
with salt and pepper. Cook, breaking up meat with a spoon, until
browned, 5 to 6 minutes. Transfer to a bowl. Remove skillet from
heat; carefully wipe clean.
2. Drizzle skillet with oil. Using your hands, stretch dough into an
approximately 12-inch circle; place in skillet, stretching to edges.
Sprinkle evenly with feta, cheddar, and meat mixture, leaving a
¼ -inch border. Bake until cheeses have melted and crust is crisp
on bottom, 14 to 16 minutes. Remove from oven; make 4 small
wells in meat mixture and add 1 egg to each. Bake until set, 7 to
9 minutes more. Let cool in skillet 5 minutes; serve with salad.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 1 HR. | SERVES: 4
Crispy Baked Chicken Flautas
3 tablespoons extra-virgin olive oil, plus more for brushing
1 pound ground chicken, preferably dark meat
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
2 teaspoons chopped chipotle in adobo,
plus 2 teaspoons sauce
¼ cup chopped cilantro leaves and tender stems,
plus more for serving
2 teaspoons fresh lime juice
6 ounces Monterey Jack, shredded (11/2 cups)
6 flour tortillas (each 8 inches)
Pico de gallo and sour cream, for serving
1. Preheat oven to 425°. Heat oil in a large skillet over medium-
high. Add chicken; season with salt and pepper and cook, break-
ing up with a spoon, until browned, 3 to 4 minutes. Stir in tomato
paste, chipotle and sauce, and ½ cup water. Bring to a simmer,
then reduce heat and cook until most of liquid has evaporated,
about 2 minutes. Stir in cilantro and lime juice.
2. Brush a 9-by-13-inch rimmed baking sheet with oil. Arrange
¼ cup cheese and about 1/3 cup meat mixture along center of a
tortilla; roll up and place seam-side down on baking sheet. Repeat
with remaining cheese, meat, and tortillas. Brush tops with oil;
bake until browned and crisp, 12 to 14 minutes. Serve with pico
de gallo, sour cream, and cilantro.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 45 MIN. | SERVES: 4
Ginger-Peanut Turkey Stir-Fry
1/3 cup fresh lime juice (from 3 limes)
1 tablespoon packed light-brown sugar
3 tablespoons fish sauce
1 cup thinly sliced red onion (from 1 small)
Kosher salt and freshly ground pepper
3 tablespoons creamy peanut butter
1 tablespoon chile-garlic sauce
2 tablespoons vegetable oil
1¼ pounds ground turkey, ground pork, or a combination
4 teaspoons grated fresh ginger (from a 2-inch piece)
Tender lettuce leaves, steamed rice, and herb sprigs
(such as basil and mint), for serving
1. In a small bowl, combine lime juice, brown sugar, fish sauce,
and ½ cup onion; season with salt and pepper. In another bowl,
whisk together peanut butter, chile-garlic sauce, and 6 table-
spoons warm water until smooth; set aside.
2. Heat oil in a large skillet over high. Press turkey into skillet;
season with salt and pepper. Cook, undisturbed, until underside
is browned, 3 to 4 minutes. Add ginger and remaining ½ cup onion;
cook, stirring and breaking up meat with a spoon, until onion
softens and meat is cooked, 1 to 2 minutes. Stir in peanut-butter
mixture. Remove from heat; let cool 10 minutes, then stir in lime-
onion mixture. Serve in lettuce cups, with rice and herbs.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 40 MIN. | SERVES: 4
Pork-Meatball Skillet Bake
1 pound ground pork
1 tablespoon fennel seeds, lightly crushed
1½ ounces Parmigiano-Reggiano, grated ( 1/3 cup)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 red or yellow bell peppers, cut into 1/2-inch strips (2 cups)
1 onion, cut into 1/2-inch slices (11/2 cups)
1 can (15 ounces) tomato sauce
3 thick slices crusty boule, halved
6 ounces fresh mozzarella, thinly sliced
© 20 19 M ER ED ITH C O R P O R ATI O N . ALL RI G HTS R ES ERVED
Fresh basil leaves, for serving
1. In a bowl, combine pork, fennel, Parmigiano, ¾ teaspoon salt,
and ½ teaspoon pepper. Form into 1½ -inch balls. Heat oil in a large
straight-sided skillet over medium-high. Add meatballs; cook, turn-
ing, 5 to 6 minutes. Transfer to a plate. Add peppers, onion, and
¼ cup water to skillet; cook, stirring occasionally, 4 to 6 minutes.
Stir in tomato sauce and ¾ cup water. Season with salt and pepper;
return meatballs and juices to pan. Bring to a boil, then reduce heat
and simmer, partly covered, until meat is cooked, 10 minutes.
2. Preheat broiler, with rack 6 inches below element. On a baking
sheet, drizzle both sides of bread with oil. Broil, flipping once, until
toasted. Nestle into skillet; top everything with mozzarella. Broil
until cheese melts, about 2 minutes. Serve topped with basil.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4
 | OUT OF THE KITCHEN |

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

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

One Sweet
Read
We couldn’t be
more excited to get
our hands on the
latest cookbook from ICEBERG LETTUCE
former Everyday What it lacks in pedigree, it
Food editor Samantha makes up for in mellow sweetness
Seneviratne. In and unparalleled crunch.
The Joys of Baking: Senior food editor Lauryn Tyrell
Recipes and Stories uses it on sandwiches and
for a Sweet Life to give oomph to softer greens.
(Running Press),
she shows you how
making treats can do
more than satisfy a
craving or celebrate
a success. “Sam
weaves together per-
sonal anecdotes
CELERY SALT
with truly delicious—
Whip out that bottle you bought
and beautiful—reci-
for one recipe and haven’t
pes,” says Living food
touched since: “It adds fast
To keep mush- and entertaining
flavor to popcorn, baked
rooms from director Sarah Carey,
potatoes, and soups,” says
turning soggy, who’s cueing up the
refrigerate deputy food editor Greg Lofts.
chocolate-cardamom
them unwashed Try McCormick Gourmet celery
babka, apple snack
in a paper bag salt ($4 for 2.5 oz., jet.com).
cake, and banana-
(it won’t trap
bread scones.
moisture like
plastic does).

CON POULOS (MUSHROOMS); PETER ARDITO (OTHERS)

The Rinse Cycle SUNDRIED
Cleaning mushrooms with a vegetable brush has
TOMATOES
always been our go-to method, but let’s be honest: It They were a power couple with
can be tedious (and doesn’t always get them pristine). pesto and served in everything in
Then we figured out a genius shortcut: Fill a bowl with the ’90s, but only pesto had stay-
cool water, float whole button or cremini mushrooms ing power. However, assistant food
editor Riley Wofford loves Agro-
in it, and bob them around with your hands to release
monte semi-dried cherry tomatoes
any stuck-on dirt. Briefly drain them on a towel, then with pasta and herbed goat cheese,
prep and cook them immediately. No grit or grime, or as a snack right from the jar
and no wasted time. —Greg Lofts ($10 for 7 oz., amazon.com).

68 OCTOBER 2019
 GOOD FOOD IS
T H AT M U C H B E T T E R
W I T H G O O D C O M PA N Y.

MADE WITH MILK FROM GRASS-FED COWS

T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.
 | EASY ENTERTAINING |

Serve the chili with a

Fiesta in a Bowl
As the days and nights turn cooler, dial up the heat with our
free-for-all of fresh
cilantro, radishes, and
pressure-cooker chili verde. Simply sautè an onion and
avocado. Throw in brown a pork shoulder, then stoke the stew with green chiles
tortilla chips, cotija
cheese, and jalapeños
and salsa. Add some friends, and you’re ready to party.
for even more zing. TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY

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

1. Season pork with salt and pepper.

Heat 2 tablespoons oil in an elec-
tric pressure cooker set to sauté.
Working in batches, brown pork
all over (adding remaining oil
when needed), 16 to 20 minutes.
Remove pork and switch cooker
off. Let pork cool slightly; cut into
1-inch chunks.

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

2. Return cooker to sauté setting.
Add onion, season with salt and
pepper, and cook until translucent,
about 3 minutes. Return pork
to cooker with canned chiles and
salsa. Secure lid; manually set
cooker to high. Set timer for 35
minutes; let come to pressure.
3. Once time is complete, switch
off and manually release pres-
sure, then remove lid. Let cool
10 minutes; skim fat. Serve with
accompaniments.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR.
45 MIN. | SERVES: 4 TO 6

Hover your phone

over this smart code
to learn how to cook
this chili without
70 OCTOBER 2019 a pressure cooker.
 ¨

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1/100¢. Mail to: Eggland's Best 1245, NCH Marketing
Services, P.O. Box 880001, El Paso, TX 88588-0001. Void if
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©2019 EGGLAND’S BEST, LLC
RETAILER: Eggland’s Best, LLC, will reimburse you face
value of coupon plus 8¢ if submitted in compliance with our
redemption policy, available upon request. Cash value
1/100¢. Mail to: Eggland's Best 1245, NCH Marketing
Services, P.O. Box 880001, El Paso, TX 88588-0001. Void if
copied, prohibited, restricted, or transferred prior to
redemption. One coupon per purchase.
©2019 EGGLAND’S BEST, LLC
 Fig-and-Plum Cake
Lining the pan with wide strips
of parchment makes it easy
to remove the finished result.
2 sticks unsalted butter,
room temperature, cut into
pieces, plus more for pan
4 ripe but firm plums
(1¼ pounds total), each pitted
and cut into 4 wedges
6 small figs (about 4 ounces
total), halved
1¼ cups sugar
1 teaspoon kosher salt
1¼ cups unbleached all-purpose
flour, plus more for pressing
dough into pan
¼ teaspoon baking powder
1 cup finely ground almond
flour
2 large eggs, room temperature
¼ teaspoon pure almond
extract

1. Preheat oven to 350°. Butter a

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

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

spoon salt with baking powder
until combined. Add almond flour,
remaining ¼ cup all-purpose
flour, eggs, and almond extract;
| SWEETS | process until smooth. Spread
evenly over crust. Top with fruit,

The Time Is Ripe cut-sides up, and any remaining

sugar mixture from fruit bowl.
Bake until fruit is bubbling and
filling is firm, about 1 hour,
Put your best fruit forward for this dessert: The plums
5 minutes. Let cool in pan 15 min-
and figs pictured here are in peak season, but you can also utes, then lift out of pan with
use apricots, peaches, and nectarines. A buttery crust lays parchment, transfer to a wire rack,
the foundation for a frangipane filling, and the juicy slices and let cool 1 hour. Serve.
ACTIVE TIME: 25 MIN. | TOTAL TIME :
caramelize on top. In short? It’s satisfaction, squared. 1 HR. 50 MIN., PLUS COOLING
TEXT BY CLAIRE SULLIVAN RECIPE BY SARAH CAREY SERVES: 8 TO 10

72 OCTOBER 2019
 October
“Every leaf speaks bliss to me,
Fluttering from the autumn tree.”
—Emily Brontë, “Fall, Leaves, Fall”

PHOTOGRAPH BY CLAIRE TAKACS MARTHA STEWART LIVING 75

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

For all the recipes,

see page 112.

Roll With It
Twirlable strands that are fatter
than spaghetti, pici (pronounced
“peachy”) are a surefire shape
for beginners and kids. Don’t
Flour 411
There are four recipes
worry too much about making in this story that
them the same length; it’s more call for “00” (or “double-
important to keep the thickness zero”) flour, which is
more finely milled than
consistent (and remember, they’ll all-purpose and gives
expand as they cook). While you pasta a delicate and
play with the dough, the short al dente (but not too
chewy) consistency.
ribs braise in the oven until they’re
fall-apart tender and saucy
enough to coat the noodles—
and melt in your mouth.
THE DETAILS: Mikiko Iyama Relief platter,
11.4", $285, rwguild.com. 77
 MAKE EGG DOUGH LIKE A PRO

1 2 3 4
Mix ½ cup semolina flour and 1½ Use a fork to whisk the eggs, On a lightly floured work surface, Wrap the dough in plastic and
cups “00” flour; form into a pile. gradually drawing in the flour knead the dough until it’s smooth let it rest at room temperature
Create a well in the center and mixture a little bit at a time and elastic, and springs back for 1 hour. This helps the gluten
crack in 2 large whole eggs, 6 yolks, until it forms a ragged dough. quickly when you poke it. If it’s relax, which makes the pasta
1 tablespoon warm water, and sticky, add a bit of flour; if it feels easier to roll out—and more tender
1 teaspoon extra-virgin olive oil. dry, sprinkle with a little water. when cooked.

RICOTTA
RAVIOLO WITH
GARLICKY
GREENS

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

THE DETAILS:
Yasushi Kuno Rinka
plate, in Black, from
$82, rwguild.com.
78
 Tubular Tip
After cutting the rolled-out dough
into two-inch squares, place a wooden
dowel or chopstick across one corner,
roll, and dab the opposite corner with water.
Press the dough together to stick.

GARGANELLI WITH
FENNEL PUTTANESCA

Just Connect
When you first see garganelli,
you may think, Have we met before?
These tapered tubes with a visible fold
where the dough attaches to itself
are kissing cousins of penne. The overlap
makes it vital to roll the dough out very
thinly, or it’ll get gummy when boiled. Gar-
ganelli are also super scoopers for this
rich, bright puttanesca sauce. Sweet
fennel balances out salty capers and olives,
and a few anchovy fillets add umami.
 Catch Some Air
Heavenly little clouds—that’s
what homemade gnocchi taste
like. For maximum fluffiness,
use a ricer, not a masher, to break
up the cooked sweet potato.
Similarly, don’t overwork the
dough: Gently knead it just until
it’s uniformly orange in color,
with no streaks. Stir the cooked
pasta in a pan of brown butter,
and finish with fried sage and
nutty sesame seeds, pepitas, and
poppy seeds. One savory
crunch will send you soaring.

Precision Tool
Think of a bench
BROWN-BUTTER scraper as an exten-
SWEET-POTATO sion of your hand,
GNOCCHI WITH but sharper. It’s handy
SEEDS for every step when
you’re making gnocchi,
from scraping dough
off the counter to cut-
ting it into even pieces.

80
SPINACH SPAETZLE
IN GAME-HEN BROTH

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

Create Squiggle Art

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

The dramatic look of these

1 2
bow ties comes from two
layers of egg dough—one
regular, one dyed with cuttle-
fish ink—that you roll, one
on top of the other, into a sin-
gle two-tone sheet.

ART DIRECTION BY JAMES MAIKOWSKI; ILLUSTR ATIONS BY BROWN BIRD DESIGN; FOOD ST YLING BY GREG LOF TS; PROP ST YLING BY TANYA GR AFF
3
1.
Make two batches of
egg dough, one with a
teaspoon of cuttle‑
fish ink. (You may find
packages labeled
“squid ink”; it’s the
same thing.) Then roll
them out together.

2.
Using a pastry wheel,
cut the bicolor dough
into 1‑inch‑wide strips,
then use the fluted
side of the wheel (if you
have that option) to
cut it crosswise and
form 2‑inch‑long
rectangles with scal‑
loped ends. Pinch the
middle of each strip to
create bow ties.

3.
If you plan to cook the
pasta the same day,
dust a rimmed baking
sheet with semolina
flour, and lay the bow
ties in rows on top.
To freeze them, line the
sheet with parchment
paper first. Place it in
the freezer until the
pasta is firm, then trans‑
fer to a resealable
bag and freeze for up
to a month.

82
Go Festive-Formal
Cuttlefish ink gives this pasta its
dressy appearance and a rich,
briny (but not fishy) flavor that
doesn’t overwhelm the shrimp.
The sauce is eerily fast to exe-
cute, too: You make a quick
stock from the shrimp shells, then
reduce it with a little tomato
paste and fresh lemon and orange
juices, which add bright sweet-
ness. Toss it all together, and
dinner is done before you can
say, “Boo!”
THE DETAILS: Mikiko Iyama
Relief plate, in Black, from $105,
rwguild.com.

TUXEDO BOW-TIE
SHRIMP
 E S C A P E

CAPE
TO THE

With a thick planning dossier under one arm and a sharp eye
for design and detail, a creative New York City mom oversaw the construction
of her family’s stunning second home from the ground up. Now
they welcome loved ones to their airy retreat year-round, and envelop
them in comfort and style.
PHOTOGRAPHS BY CHRISTOPHER CHURCHILL — TEXT BY DAN SHAW
 NEUTRAL TERRITORY
In the great room, reclaimed-wood beams bring rustic character; vintage chairs from Hollywood at Home, in Los Angeles,
have creamy linen cushions that complement the upholstery on the RH sofa. Jaimie Baird stands next to a wrought-
iron and mango-wood coffee table from Wisteria; she had the television tucked into a cabinet next to the fireplace. Opposite:
The foyer’s white shiplap walls have a nautical New England vibe. The pinstriped wool stair runner has a custom
arrow design on the risers; a large barnacled vase sits on live-sawn, wide-plank French oak floors from Sawyer Mason;
and the light fixture is by Apparatus.

85
 A SERENE STUDY
Baird saw a pocket of “dead space” next to the home’s upstairs laundry room as an opportunity. She covered the walls with
Imprint Wallpaper vinyl covering from Villa Nova, in Fondant, and turned it into an office where she edits photographs
and the kids do homework. The desktop is made of cerused (aka lime-finished) oak; the chairs are vintage, reupholstered in
Rebecca Wood fabric; and the globe light is from Roman and Williams Guild.
 W
COOL
CUBBIES
The mudroom, which
leads to an outdoor HEN DESIGNER AND PHOTOGRAPHER Jaimie Baird talks about her family
shower, has shiplap beach home in the town of Osterville, Massachusetts, on Cape Cod, the
walls, slate-tile
word family doesn’t just refer to her husband, Chip, and their children,
floors, copper lights
scored at the Brim-
Loch, 12; Blake, 10; and Olive, 8. It also encompasses grandparents,
field Antique Flea siblings, aunts, uncles, cousins, and close friends with kids of their
Market in Massachu- own. “We have seven bedrooms, and we can sleep 26 in the main
setts, and closets house and four in the pool house,” she says, adding that pullout sofas
with perforated
and deep window seats make excellent extra bunks.
doors—“something
that’s been done
The Bairds, who live most of the year in Lower Manhattan, where Chip works in finance, head
in England for years,” to the cape for holiday weekends during the school year and decamp there for the entire summer.
says Baird. “They’re “We live a busy life in the city,” says Baird. “I wanted this to be a place to relax and recharge.”
great for stinky She also wanted every detail to be personal and considered: “When I met with our architect, Peter
sports stuff and pro-
Pometti of Architectural Innovations, who was also our contractor, I handed him an 85-page
vide places for
everything, so the
bound document with room-by-room specifications for how the house would be finished and
house stays decorated,” she says. “I’d already checked the inventory on everything—even the color of
super-clean.” the grout for the bathrooms.” It was that attention and diligent legwork that delivered a new
and fully furnished 8,000-square-foot home
just 10 months later.
Baird’s aesthetic is emphatic: She makes bold,
calculated, and clever choices. She gravitated
to a neutral palette (Benjamin Moore’s White 01 for
nearly every wall, and Black Beauty for the kitchen
cabinets and powder room), with rugs and bed
linens providing warm color. The hurricane-proof
floor-to-ceiling window walls in the kitchen and
great room are collapsible for true indoor-outdoor
living. There’s even a well-placed six-inch space
between the kids’ bunk beds and the walls, “which
means no wrestling matches with mattresses
when you make them,” she says. And since she
knew she wanted to suspend a stone trough for the
sink in the powder room, she had heavy-duty
steel brackets built into the framework of the house.
But as practical as she is, Baird is also a softie
when it comes to sentimental touches. A desk from
the beauty salon her mother ran for 45 years
lives on as a nightstand in a guest bedroom: “It’s
where she kept the cash, and it represents all her
hard work to raise my sister and me as a single
mom.” And family photos are a focal point, to put
it mildly: Exactly 600 of them in identical IKEA
frames line the walls of the home’s basement
crafts-and-movie space. “It’s important that
in every room, there are things from your roots
that ground you,” she says. Mission more
than accomplished.

87
 A FA M I LY-
F R I E N D LY
KITCHEN
The gang’s all here
(from left): Olive, Chip,
Jaimie, Blake, and
Loch. But they often
have impromptu
parties for 25 in this
open space, too.
“We grill marinated
steak tips and
chicken, and have
friends bring
sides and dessert.”
The top of the
island is lightly
veined Bianco Impe-
rial marble sealed
with Clearstone
(“you can spill red
wine on it and
swoosh it off”); the
reproduction
industrial-style light
fixtures are from
Ann-Morris in New
York City; the
leather Collins coun-
ter stools are
from Serena & Lily.
And the unlac-
quered-brass faucet
is by Waterworks.
89
90
 SPA VIB ES
Left: The home’s
bathrooms have walk-
in showers to accom-
modate “our parents’
getting older,” Baird
says. The master
bath’s showerhead is
from Waterworks,
and the black tub is
Penhaglion. Baird
bought the vintage
rug on a trip to Mar-
rakech. On Etsy, she
found a small South
Carolina company to
make muslin café
curtains.

Below: A stone trough

sink nabbed in New
Orleans hangs off the
black shiplap walls
in the powder room.
To highlight the
Tabarka Studio tiles
underfoot, the floor
was trimmed in oak.
The light fixture is
from Ochre, and the
mirror is RH.

SUITE DREAMS
Opposite: The nightstand and four-poster bed in the first-
floor guest room are from Noir, and the mirror is by RH.
The curtains are made of linen from Raoul Textiles, and
the rug was spotted at a clearance sale at Anthropologie.
“I’ll shop everywhere, from flea markets to Roman and
Williams Guild,” Baird says. “I love the thrill of the hunt.”
 KIDS’ QUARTERS
Above, from left:
The wing chair in Loch’s
room belonged to
Baird’s grandfather;
she reupholstered it
in Zak+Fox fabric.
The window trim and
doors are painted in
Benjamin Moore In the
Garden green. The
bunk beds—full-size
below, twin on top—are
dressed in Injiri linens,
and the sconces are by
Ralph Lauren Home.

Left: In the girls’ room,

the walls are paint-
ed in Farrow & Ball’s
Pale Powder. An
Aerin lamp hangs
above a window seat
upholstered in fabric
from Willie Weston,
which doubles as
a bed for sleepovers.
The dresser is vintage
Avalon Yatton.

92
 G O O D -T I M E S GA L L E RY
The photos in the children’s play space capture “family memories on Cape Cod over the past 12 years,” Baird says.
“We’ve been coming to Osterville since my son was born.” The stools are from Steven Alan—“their home department is
a well-kept secret”—and the stainless-steel-topped table once graced her mom’s kitchen.
ART DIRECTION BY DAWN SINKOWSKI; ST YLING BY LILI ABIR REGEN
broccolicious
Broccoli, Lemon, and
Gouda Pizza

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

94
 We’re willing to bet that there’s some broccoli in
your crisper right now. Before you steam or roast it, check
out this fresh crop of recipes, which take America’s
go-to vegetable from default to beyond delicious. Enjoy
it as an unexpected pizza topping, as the most succulent
part of a stir-fry, or fried into an addictive appetizer,
and mark our words: These greens will be the first thing
to disappear from everyone’s plate, not the last.

DELIVER THE GOODS

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

CRANK UP THE CRUNCH

For all recipes in this story,
see page 114.
To turn a bunch of florets into
a fantastic starter, give them
a quick dip in our light, bubbly
batter. (Rice flour is the secret
to long-lasting crispness.)
Drop in a few sage leaves and
peperoncini, and fry it all
until crackly and golden. Then
pair it up with a zippy dip-
ping sauce of vinegar, garlic,
salt, and peperoncini brine,
and rush the fritto misto from
pot to table pronto—it’s best
served blow-on-it-first hot.

96
 Broccoli and
Ranch Dip

Creamy Broccoli-and-
Spinach Soup

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

Roasted Broccoli With

Seeds and Feta

Beef and Broccoli With Black-

Bean Garlic Sauce
 Broccoli-and-
Potato
“Samosa” Pie

98
 EXPAND YOUR COMFORT ZONE
The warming, fortifying dishes you crave in fall often shuffle the same familiar flavors, but not these mavericks. A Southeast Asian
soup is spicy enough to ward off the chill (or the beginnings of a cold). To power up the bowl, simmer delicate Broccolini just
until it softens, then pile it in with tofu and noodles, and ladle on the broth. Opposite: The smashed-potato filling of our Indian-inspired
slab pie is studded with bits of snappy broccoli, plus taste-bud-tingling coriander and cumin and mustard seeds.
ART DIRECTION BY L AUR A LUTZ; FOOD ST YLING BY SAR AH CAREY; PROP ST YLING BY TANYA GR AFF

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


 BUMPS IN
THE NIGHT



"

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


"

"

PHOTOGRAPHS BY PATRICIA HEAL | TEXT BY ELENI N. GAGE

101
 SN AKEL AN D IA

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

102
"

"
 EVIL EYES
These are made from
LIT LAIR gigantes, or Greek
 white beans. Find them
at specialty food
Where there’s smoke, there’s soon to be fire—especially stores, or sub in an-
with this breed of newborn dragons, coming out of other type of large
their shells just in time to spark up the dinner party. Crack white bean, such as
and dye tiny white pumpkins, such as ‘Snowball’ or Great Northern. Add
‘Casper’, using the technique on the previous page, then a swipe of black
decorate deep-green mini autumn-wings gourds with paint for a pupil, and
gigante-bean eyes and nestle them inside. Complete the hot-glue it on.
table with smoky milkweed, spiky datura, and eerie
lotus pods, and introduce everyone to your new flames.
(For place-setting sources, see page 117.)


 D E ATH LY SH ALLOWS

AND LORNA AR AGON

d e MAÑANA
ART DIRECTION BY ABBEY KUSTER-PROKELL; ST YLING BY NAOMI

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

104
"

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

G O O S E B U M P G ROV E

By day, millipedes hide under rocks and leaves, but at night they
skitter around, fearsomely free, feeding on plant rot. Our blown-up
version is impossible to miss at any hour, with its conga line
of big ‘Blue Hubbard’ squashes for a body, six gigante-bean eyes,
lotus-pod antennae, and army of okra-pod legs. Misnomer alert:
These insects don’t have a thousand limbs—more like 30 to
330. But four per pumpkin are plenty to send shivers up the spine
of any humans who stumble upon this one. PUMPKINS GALORE
Simply hover your
 phone over this smart
code to see a selection
of no-carve ideas.
 BOULDER
STATEMENTS
106

the entire property seems to float in
“THERE’S NOTHING MORE
“The panorama of distant hills was exhila­
At Woodland Farms, in southern
Vermont, dawn rays stream
through sugar maples near a rock
installation that designer Dan
“It was full of promising three­dimensional
Snow built to disguise a wellhead.
Nearby, perennial beds of
Russian sage, Verbena bonarien-
sis, carex, and native ‘Gateway’
joe-pye weed were also carefully
sited to capture—and shimmer
in—the morning light.
When this Vermont farm’s 360-degree
view erupts in autumn’s brilliance,
an ethereal glow. But its striking
stonework—designed by celebrated
artist Dan Snow—is what anchors it
beautifully to another world.
PHOTOGRAPHS BY CLAIRE TAKACS
TEXT BY TOVAH MARTIN
rudimentary than
rock,” says Vermont–based assemblage artist
Dan Snow, who is known the world over for
turning the rudimentary into the extra­
ordinary. An award­winning master crafts­
man, Snow has spent the past four decades
building breathtaking stone sculptures in
public and private venues from Bend, Oregon,
to Helsinki, Finland. Twenty years ago, when
the owners of Woodland Farms, a private
property in southern Vermont, wanted to
make their new home seem like it had been
there for centuries, they knew just whom
to call. The couple had fallen in love with
his designs after seeing them in a magazine,
and were so determined to work with him
that they waited a full year before he was
even available to meet.
It was worth it, for both parties. The first
time Snow crested the dramatically uphill
road to the 316­acre site, he was blown away.
rating,” he recalls. “It was like looking at a
roller coaster.” The house, set between two
knolls, was in the process of being built and
had an unremarkable cemented­stone wall
nearby. But Snow immediately saw vast
potential. There was a pond to the north;
an orchard planted with uncommon apples
like ‘Ashmead’s Kernel’, ‘Blue Pearmain’,
and ‘Yellow Transparent’ to the west (the
owners later added pears, cherries, plums,
and peaches); and in the east, a steep meadow.
opportunities,” he says. In other words, it was
simply begging for Snow’s chosen medium:
ancient­looking boulders and jagged and
geometric rocks. To compose one arresting
scene after another, he keyed into the nuances
of the land’s horizon line, various elevations,
and even wind currents.
107
 LOW LIFTS
When the owners wanted planting
pockets in the terraces around their
home, Snow created a rectangular
area that they dubbed “the sarcoph-
agus,” and they filled it with dwarf
conifers of different textures. Around
it, Euphorbia myrsinites self-seeds
in the crevices between slabs. Below:
Beauty meets practicality in Snow’s
vegetable-garden wall.

His first project was a rectangular dry­stone wall around the

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

108
A VIVID VISTA
Behind the house, a stone path
guides visitors to a terrace with
a sweeping southeastern view.
In the foreground, plants selected
for their autumn colors and
diverse shapes—including coni-
fer Larix ‘Steuben’; flowering
Hydrangea paniculata ‘Tardiva’;
low-growing, variegated
Hakonechloa grass; and a fiery
Stewartia tree—pave the way.
 BOLD BOUNDARIES
Snow’s poetic five-foot-high wall protects a garden filled with delectable edibles, including artichokes, asparagus, Brussels sprouts,
and kale—as well as blueberry, raspberry, and blackberry bushes—from the hungry mouths of deer and other critters. It also
lends a sense of history to its surroundings. “When you bring stone and land together, you are honoring your connection to the land
and showing that someone cared for that space,” says the artist.

Stunning
& Strong
To complement the
grays and browns
of the stonework, the
owners picked hardy
plants in soft pinks,
purples, and silver. These
choices can thrive
in the cold, wind, and
drought of their PEROVSKIA ATRIPLICIFOLIA CALLICARPA DICHOTOMA SEDUM SIEBOLDII
‘EARLY AMETHYST’
New England habitat. The silver Russian sage has lavender A reliable ground cover, this
flowers that blend well with the In late August, bright-purple berries tiny-leaved blue-green
bright pops of self-seeding, purple appear and hold through the fall, even succulent produces hot-pink
Verbena bonariensis. after the stems go leafless. flowers in the fall.

110
 PERENNIAL PICKS
For year-round focal points, the owners incorporated hardy evergreens, like low-growing Abies koreana ‘Green Carpet’, around the
stone terrace; they echo the tall, multitrunked Chamaecyparis pisifera, which stands out against the golden foliage beyond.
A carved granite sculpture by the late New Hampshire artist Gary Haven Smith was designed so that moss would gradually cover
its top and grow in its fissures.

HYDRANGEA PANICULATA
‘QUICK FIRE’
Slowly evolving from white to
blushing pink to flaxen, the flowers
weather handsomely over the winter.
TRICYRTIS ‘SINONOME’
This shade-loving toad lily blooms
just as summer flowers are slowing
down. It prefers medium to wet soil
and can reach three feet in height.
SYMPHYTUM ‘AXMINSTER GOLD’
To keep this comfrey relative
looking fresh, cut its stems to the
ground when they become floppy.
PICEA GLAUCA ‘CECILIA’
Maxing out at two feet, this mini
spruce forms a tight bun of silvery-
blue needles and remains tidy
and compact without any pruning.

111
 The Workbook
| RECIPES, HOW-TOS, AND SOURCES FROM THIS ISSUE |

PASTA PARADISO 1. Ragù: Preheat oven to 325˚. Sea- 4. Cook pasta in a large pot of
Recipe Index son ribs with salt and pepper. Heat
oil in a large pot over medium-
generously salted boiling water
until al dente, 4 to 5 minutes.
PAGE 76
high. When it shimmers, add ribs Reserve 1 cup pasta water; drain.
STARTERS, Pici With in a single layer and cook, flipping Return ragù pot to medium-
SALADS, Short-Rib
SOUPS once, until browned, 6 to 8 minutes. low heat; remove and discard
Ragù 112
& SIDES (Brown in two batches, if neces- rosemary. Using two forks,
Pork-Meatball
sary.) Transfer to a plate; discard shred meat into bite-size pieces.
Skillet Bake
Broccoli and recipe card all but 2 tablespoons fat from pot. Add pasta and ½ cup pasta water
Ranch Dip 115 Add onion, carrots, celery, garlic, to ragù, tossing to combine.
Pressure-
Broccoli Fritto Cooker Chili and rosemary and cook, stirring Cook, gently tossing a few more
Misto 115 Verde 70 occasionally, until vegetables are times, and adding more pasta
Creamy Ricotta Pici With Short-Rib Ragù golden in places, 5 to 7 minutes. water a little at a time if necessary,
Broccoli-and- Raviolo With
Spinach Soup The pasta can be shaped, bundled, Stir in cinnamon. Add wine and until sauce clings evenly to pasta,
Garlicky
115 and frozen on a parchment-lined boil, scraping up browned bits 2 to 3 minutes. Serve with parsley,
Greens 112
Raw-Beet and baking sheet dusted with semolina from bottom of pot, until mostly cheese, and a drizzle of oil.
Spiced- flour. Once firm, transfer to a reseal-
Celery-Root Meat-and- evaporated. Stir in tomatoes and ACTIVE TIME: 1 HR. 45 MIN. | TOTAL TIME: 4 HR.
Salad 64 able bag; freeze up to one month. broth. Return ribs and any accu-
Feta Pizza 45 MIN. | SERVES: 6 TO 8
Roasted recipe card
Boil from frozen, adding two to three
mulated juices to pot; bring to a
Broccoli With minutes to the cooking time.
Spinach boil. Partially cover, transfer to Ricotta Raviolo With
Seeds and Spaetzle in RAGÙ oven, and roast until meat is fork-
Feta 116 Game-Hen Garlicky Greens
Sautéed Beet
2 pounds boneless country- tender, 2½ to 3 hours.
Broth 114
style short ribs RAVIOLI
Greens 64 Tuxedo 2. Pici: Meanwhile, on a clean
Kosher salt and freshly 1½ cups whole-milk ricotta
Bow-Tie work surface or in a bowl, com-
Shrimp 114 ground pepper 1 ounce Pecorino Romano,
MAINS bine both flours and 1 teaspoon
2 tablespoons extra-virgin salt. Make a well in center; add grated ( ¼ cup), plus more
Beef and DESSERTS olive oil for serving
warm water and oil. Using a fork
Broccoli With 1 tablespoon extra-virgin
1 small onion, chopped and whisking outward from cen-
Black-Bean Fig-and- olive oil
(1½ cups) ter of well, gradually incorporate
Garlic Sauce Plum Cake 72
115 2 large carrots, peeled and flour mixture into liquid until a 1 teaspoon finely grated
Spider chopped (1 cup) lemon zest
Broccoli- ragged dough forms. Transfer to
Cookies 116
and-Potato 2 celery stalks, chopped (1 cup) a lightly floured work surface and Kosher salt and freshly
“Samosa” Pie knead (add more water, 1 table- ground pepper
116 OTHER 2 cloves garlic, minced
(1 tablespoon) spoon at a time, if too dry; or more “00” flour and semolina flour,
Broccoli,
Lemon, and Garganelli “00” flour, 1 tablespoon at a time, for dusting
2 rosemary sprigs
Gouda Pizzas Dough 113 if too sticky) until dough is smooth 1 recipe Garganelli Dough
114
¼ teaspoon ground cinnamon and springs back when pressed
Herby (recipe follows), divided
Brown-Butter Pumpkin ¾ cup dry red wine, such as with a finger, 8 to 10 minutes. in half
Sweet-Potato Seeds 58 Cabernet Sauvignon Pat into an approximately 1-inch- 9 large egg yolks
Gnocchi With 1 can (14.5 ounces) diced thick square, tightly wrap in
Seeds 113 GREENS
tomatoes plastic, and let stand 1 hour.
Caramelized 3 tablespoons fresh lemon juice
2 cups low-sodium chicken 3. On a lightly floured surface,
Beet-Lentil
Pilaf 64 broth 1 teaspoon Dijon mustard
cut dough in half. Roll one piece
Crispy Baked PICI out to an approximately 4-by- 1/3 cup plus 2 tablespoons
Chicken extra-virgin olive oil
1½ cups “00” flour, plus more 12-inch rectangle (keeping other
Flautas Kosher salt and freshly
recipe card
as needed and for dusting half wrapped); brush top with oil.
Starting from one short end, cut ground pepper
Garganelli 1½ cups semolina flour, plus
With Fennel more for dusting into scant ¼-inch-wide strips. 4 ounces pancetta, guanciale,
Puttanesca On a clean surface (preferably or bacon, cut into ¼-inch-
Kosher salt
113 a wooden board), roll each strip thick lardons
1 cup warm water, plus more
Ginger- out to an 18-to-22-inch-long 2 cloves garlic, minced
as needed
Lemongrass strand with flattened palms (pasta (1 tablespoon)
Broth With 1 tablespoon extra-virgin olive
Noodles, Silken
should resemble bucatini or 1 bunch lacinato kale (about
oil, plus more for brushing
Tofu, and extra-thick spaghetti). Transfer 12 ounces), tough stems
and serving
Broccolini 116 to a rimmed baking sheet dusted removed, leaves sliced into
Chopped fresh parsley bite-size pieces
Ginger-Peanut with semolina. Repeat with re-
leaves and Grana Padano
Turkey Stir-Fry maining dough. 1 bunch dandelion greens
recipe card or Parmigiano-Reggiano,
(about 10 ounces), tough
grated, for serving
stems removed, leaves
sliced into bite-size pieces

112 OCTOBER 2019

1. Ravioli: In a bowl, stir together
both cheeses, oil, and lemon zest;
season with salt and pepper.
On a floured work surface, roll
out one piece of dough to an
approximately 16-inch square.
Using a ruler and bench scraper
or knife, score a 12-inch square
in center of dough, then score
that 12-inch square at 4-inch
intervals in both directions, to
form a 3-by-3 grid of nine 4-inch
squares. Spoon a scant ¼ cup
ricotta mixture evenly into center
of each square. Using back of
spoon, create a small well in the
center of each mound. Gently
drop an egg yolk into each well.
2. Roll out remaining piece of
dough to an approximately 16-inch
square. Brush first piece of dough
around fillings with water; loosely
drape second piece over first.
Working from center square out-
ward, gently press any air pock-
ets out from between doughs and
press together around fillings.
Using a fluted pastry wheel,
pizza wheel, or knife, cut out
ravioli. (Discard trimmings from
outside edges, or freeze to boil
later as a serving or two of hand-
cut pasta.) Transfer to a rimmed
sheet dusted with semolina.
3. Greens: Whisk together lemon
juice and mustard to combine,
then slowly whisk in 1/3 cup oil;
season with salt and pepper.
In a large straight-sided skillet
over medium heat, cook pancetta
with 1 tablespoon oil until
browned and fat renders, 7 to 9
minutes. Transfer pancetta to a
paper-towel-lined plate. Return
skillet to medium heat, add
garlic, and cook until fragrant
and sizzling, 15 seconds. Add
remaining 1 tablespoon oil, then
kale and dandelion greens, a
handful at a time; season with
salt and pepper and cook until
wilted. Cover and continue cook-
ing, stirring occasionally, until
greens darken and become tender,
8 to 10 minutes more.
4. Meanwhile, cook ravioli in
a large pot of generously salted
boiling water until al dente, 8 to
10 minutes. Reserve ¾ cup pasta
water; drain. Add pasta water
to greens in skillet and cook,
uncovered, until water has mostly
evaporated, 2 to 3 minutes.
Remove from heat; stir half of
lemon dressing into greens.
5. Serve each raviolo over greens,
drizzled with more dressing and
sprinkled with pancetta, pecorino,
and pepper.
ACTIVE/TOTAL TIME: 1 HR. 5 MIN. | MAKES: 9
Garganelli Dough
1½ cups “00” flour, plus more
as needed and for dusting
½ cup semolina flour
2 large eggs plus 6 large egg
yolks, room temperature
1 tablespoon warm water,
plus more as needed
1 teaspoon extra-virgin olive oil
On a clean work surface or in a
bowl, combine both flours. Make
a well in center; add eggs and
yolks, warm water, and oil. Using
a fork and whisking outward
from center of well, gradually
incorporate flour mixture into
egg mixture until a ragged dough
forms. Transfer to a lightly floured
work surface and knead (add
more water, 1 tablespoon at a time,
if too dry; or more “00” flour,
1 tablespoon at a time, if too sticky)
until dough is smooth and
springs back when pressed with
a finger, 8 to 10 minutes. Divide
dough in half, pat each half into
an approximately 1-inch-thick
square, tightly wrap in plastic,
and let stand 1 hour.
ACTIVE TIME: 15 MIN. | TOTAL TIME: 1 HR.
15 MIN. | MAKES: 1 DOUGH
Garganelli With Fennel
Puttanesca
The pasta can be shaped and frozen
in a single layer on a parchment-
lined baking sheet dusted with semo-
lina flour. Once firm, transfer to
a resealable bag; freeze up to one
month. Boil from frozen, adding two
to three minutes to the cooking time.
1 recipe Garganelli Dough
(see recipe, above), divided
in half
“00” flour and semolina
flour, for dusting
3 tablespoons extra-virgin
olive oil, plus more for
serving
1 small fennel bulb, trimmed,
halved lengthwise, cored,
and thinly sliced crosswise
(1½ cups)
Kosher salt
3 cloves garlic, thinly sliced
(4 teaspoons)
¾ cup pitted mixed olives,
such as Castelvetrano and
Kalamata, halved
3 anchovy fillets, rinsed and
patted dry
2 tablespoons capers, drained
and rinsed
¼ teaspoon red-pepper flakes,
plus more for serving
1 can (28 ounces) whole
peeled tomatoes in juice,
drained and crushed,
plus 1/3 cup reserved juices
1½ ounces Parmigiano-
Reggiano, grated ( 1/3 cup),
plus more for serving
Chopped fresh oregano,
for serving
1. Roll out one piece of dough on a
floured work surface to an approx-
imately 14-by-16-inch rectangle;
cut into 2-inch squares. Starting
at one corner of each square,
roll up dough around a 3/8-inch-
diameter wooden dowel, chop-
stick, clean pencil, or other small
rod, dabbing opposite corner
with a dampened finger to adhere
dough to itself. Slide pasta tube off
dowel; transfer to a rimmed bak-
ing sheet dusted with semolina.
Repeat with remaining dough.
2. Heat 3 tablespoons oil in a large
straight-sided skillet over medium-
high. Add fennel, season with salt,
and cook, stirring occasionally,
until tender and golden brown in
places, 8 to 10 minutes. Add gar-
lic, olives, anchovies, capers, and red-
pepper flakes; cook until fragrant,
2 to 3 minutes. Add tomatoes and
reserved juices; simmer until
thickened slightly, 4 to 5 minutes.
3. Meanwhile, cook pasta in a
large pot of generously salted
boiling water until al dente,
4 to 5 minutes. Reserve 1 cup pasta
water; drain. Add pasta and
½ cup pasta water to puttanesca,
tossing to combine. Cook over
medium-high heat, gently toss-
ing a few more times, until sauce
clings evenly to pasta, 2 to 3
minutes. Remove from heat; stir
in cheese. (If sauce is too thick,
add more pasta water, a little at a
time.) Serve with more cheese
and red-pepper flakes, oregano,
and a drizzle of oil.
ACTIVE/TOTAL TIME: 1 HR. 5 MIN.
SERVES: 4 TO 6
Brown-Butter Sweet-Potato
Gnocchi With Seeds
Use plenty of flour when rolling
and shaping the dough to prevent
sticking; any excess will fall from
the pasta when boiling.
GNOCCHI
1 pound sweet potatoes (2 to 3)
1½ cups unbleached all-purpose
flour, plus more for dusting
1½ teaspoons kosher salt
1 large egg, room temperature,
beaten
SAUCE
3 tablespoons pepitas
1 tablespoon sesame seeds
2 teaspoons poppy seeds
Kosher salt and freshly
ground pepper
1 stick unsalted butter
Handful of fresh sage leaves,
sliced if large
1. Gnocchi: In a pot, cover pota-
toes with 2 inches of water. Bring
to a boil and cook until easily
pierced with the tip of a knife,
20 to 25 minutes. Drain; let cool
slightly. Peel and quarter potatoes;
let cool completely. Press through
a ricer or colander into a bowl.
Add flour, salt, and egg, gently
stirring until a ragged dough
forms. (Do not overwork, or
gnocchi will be tough and dense.)
Transfer to a floured work surface
and gently knead a few times,
sprinkling surface and your hands
with more flour as needed to
prevent sticking, just until dough
is uniform in color.
MARTHA STEWART LIVING 113

2. Divide dough into 6 pieces;
roll one out to an approximately
¾-inch-diameter rope. Using a
bench scraper or knife, cut cross-
wise into ½-inch-thick “pillows.”
Transfer in a single layer to a
rimmed baking sheet generously
dusted with flour. Repeat with
remaining dough.
3. Sauce: Heat a large skillet over
medium. Add pepitas and sesame
and poppy seeds; cook, shaking
frequently, until pepitas puff
slightly and begin to pop, about
2 minutes. Transfer to a plate;
season with salt and pepper. Melt
butter in skillet over medium heat,
swirling occasionally, until dark
golden brown, 8 to 10 minutes. Add
sage leaves to brown butter and
cook until darkened slightly, about
45 seconds; using a fork, transfer
sage to plate with seeds.
4. Meanwhile, cook gnocchi in
a large pot of generously salted
boiling water until they float and
are al dente, 3 to 4 minutes; drain.
Add to skillet with brown butter
and cook, stirring a few times,
until gnocchi begin to crisp at
edges, 3 to 4 minutes. Serve topped
with seeds and sage.
ACTIVE TIME: 55 MIN. | TOTAL TIME: 1 HR.
50 MIN. | SERVES: 4 TO 6
Spinach Spaetzle in
Game-Hen Broth
For a 20-minute version, use roasted
chicken and store-bought broth.
BROTH
2 Cornish game hens
(each 1½ to 2 pounds)
2 tablespoons extra-virgin
olive oil
1 leek, white and light-
green parts only, halved
lengthwise and thinly
sliced crosswise, well
washed, and drained
1½ teaspoons fresh thyme leaves
Kosher salt
SPAETZLE
2 bunches spinach (12 ounces
total), tough stems trimmed
Kosher salt and freshly
ground pepper
3 large eggs
2 teaspoons extra-virgin olive
oil, plus more for serving
¼ teaspoon freshly grated
nutmeg
114 OCTOBER 2019
The Workbook
1 ounce Pecorino Romano,
grated ( 1/3 cup)
1 cup unbleached all-
purpose flour
2 tablespoons fresh
lemon juice, plus wedges
for serving
1/3 cup chopped fresh dill,
for serving (optional)
1. Broth: In a pot just large
enough to hold hens snugly side-
by-side, heat oil over medium.
Add leek, thyme, and a pinch of
salt and cook, stirring occasion-
ally, until leek is soft but has not
developed any color, about 5
minutes. Transfer mixture to a
bowl. Season hens inside and
out with salt; transfer to pot. Add
enough water to just cover hens
and bring to a boil, skimming any
impurities from surface. Reduce
heat to medium and simmer until
hens are just cooked through,
about 20 minutes.
2. Spaetzle: Meanwhile, prepare
an ice-water bath. Cook spinach
in a pot of generously salted boil-
ing water until wilted and dark-
ened slightly, about 1 minute. With
a slotted spoon, remove spinach
and plunge into ice-water bath;
let stand until cold, about 1 minute.
Drain and squeeze dry by press-
ing in a ricer or wringing out in
a clean kitchen towel or cheese-
cloth. Transfer spinach to a food
processor with eggs, oil, nutmeg,
cheese, and 2 tablespoons water;
season with salt and pepper. Purée
until smooth. Add flour and
pulse until no dry flour remains
(dough should have the consis-
tency of thick pancake batter).
3. Transfer hens to a cutting board;
strain broth through a fine-
mesh sieve. Return broth to pot
along with leek mixture; bring to
a simmer over medium heat.
Remove skin and bones from hens;
shred meat into bite-size pieces.
4. Return pot of water to a boil.
Press dough through a ricer
or colander directly into water.
Cook until spaetzle float to the
surface, swell slightly, and are
tender, about 5 minutes; drain.
5. Stir 2 cups shredded meat and
lemon juice into broth pot. Spoon
spaetzle into serving bowls, ladle
broth mixture over it, and serve,
topped with dill, a drizzle of oil,
and lemon wedges.
ACTIVE TIME: 45 MIN. | TOTAL TIME: 1 HR.
15 MIN. | SERVES: 6
Tuxedo Bow-Tie Shrimp
You can shape and freeze the pasta
on a parchment-lined baking sheet
dusted with semolina flour. Once
firm, transfer to a resealable bag;
freeze up to one month. Boil from
frozen, adding two to three minutes
to the cooking time.
2 cups “00” flour, plus more
for dusting
3 tablespoons warm water,
plus more as needed
3 large eggs, beaten
1 teaspoon cuttlefish ink
(sometimes labeled
“squid ink”)
Semolina flour, for dusting
1 pound large shrimp, peeled,
deveined, and halved
lengthwise, shells reserved
2 tablespoons extra-virgin
olive oil, plus more for
serving
2 cloves garlic, minced
(2 teaspoons)
¼ teaspoon red-pepper flakes
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
¼ cup fresh orange juice
Kosher salt
1. Stir together 1 cup “00” flour,
2 teaspoons warm water, and half
of eggs (about ¼ cup) until a
ragged dough forms (if too dry,
add more water, 1 teaspoon at
a time). Knead on a lightly floured
surface until smooth and elastic,
about 5 minutes. In another bowl,
vigorously whisk remaining eggs
with cuttlefish ink and 1 teaspoon
warm water to thoroughly com-
bine. Stir in remaining 1 cup flour
until a ragged dough forms (if too
dry, add more water, 1 teaspoon at
a time). Knead on a lightly floured
surface until smooth and elastic,
about 5 minutes. Form each dough
into a square disk, tightly wrap
in plastic, and let stand 1 hour.
2. Unwrap both doughs; place
cuttlefish-ink dough on top of
plain dough. On a floured surface,
roll out to an 18-by-20-inch rect-
angle. Cut into 1-inch-wide strips,
then crosswise into 2-inch-long
rectangles. Pinch middle of each
pasta rectangle with 2 fingers to
create a bow-tie shape; transfer to
a rimmed baking sheet generously
dusted with semolina.
3. In a small saucepan, bring
shrimp shells and 2 cups water to
a boil. Reduce heat to medium
and simmer 5 minutes; strain and
discard shells. Heat oil in a large
straight-sided skillet over medium.
Add garlic and red-pepper flakes;
cook until sizzling and fragrant,
30 seconds. Stir in tomato paste;
cook until caramelized, about
1 minute. Add shrimp stock and
both citrus juices. Boil until
thickened and reduced to approx-
imately ¾ cup, 6 to 7 minutes.
4. Meanwhile, cook pasta in
a large pot of generously salted
boiling water until al dente, 7 to
9 minutes. Reserve ½ cup pasta
water; drain. Add pasta and
¼ cup pasta water to sauce; cook,
stirring a few times, until sauce
clings evenly to pasta, 2 to 3
minutes. Add shrimp, stirring
just until cooked through, about
1 minute. Remove from heat;
if necessary, stir in more pasta
water, a little at a time, just
until sauce clings evenly to pasta
again. Serve, drizzled with oil.
ACTIVE TIME: 1 HR. | TOTAL TIME: 2 HR.
25 MIN. | SERVES: 4
BROCCOLICIOUS
PAGE 94
Broccoli, Lemon, and
Gouda Pizzas
Look for smooth, thin-skinned
lemons for the topping; thicker skins
with more pith tend to be very bitter.
¾ teaspoon active dry yeast
(not rapid rise; from a
¼-ounce envelope)
¾ cup warm water (110°)
1 cup unbleached all-purpose
flour, plus more for dusting
1 cup unbleached bread flour
Kosher salt and freshly
ground pepper
 2 cups small broccoli florets
(from 1 small head)
12 paper-thin lemon slices
(from 2 lemons)
4 teaspoons extra-virgin olive
oil, plus more for drizzling
2 ounces Gouda, grated (½ cup)
2 teaspoons tender fresh
rosemary leaves
1 ounce Parmigiano-Reggiano,
grated ( ¼ cup)
1. Whisk yeast into warm water;
let stand until foamy, about 5
minutes. Add both flours and 1½
teaspoons salt; stir until a dough
forms, then turn out onto a clean
work surface. Knead, dusting
with flour as needed, until smooth
and elastic, about 5 minutes.
Return to bowl and cover with
plastic wrap; let stand 30 minutes.
Transfer to refrigerator and let
rise overnight (or at room tem-
perature until it doubles in size,
1 to 2 hours).
2. Preheat oven to 500˚, with a
pizza stone or upside-down baking
sheet on a rack in lower third.
Lightly dust work surface with
flour; turn dough out. Divide
in two and form each piece into
a ball. Cover with plastic wrap;
let stand 30 minutes to warm
slightly and relax gluten. Mean-
while, toss broccoli with lemon
slices and oil; season with salt
and pepper.
3. Starting in center of one ball of
dough, use both hands to stretch
outward, rotating occasionally.
Gradually work toward edges,
leaving a 1-inch border of undis-
turbed dough, until stretched to
an approximately 9-inch round.
Place on a parchment-lined
pizza peel, a thin wooden cutting
board, or another upside-down
baking sheet.
4. Season dough with salt and
pepper; drizzle with oil. Sprinkle
with half of broccoli mixture. Top
with half of Gouda and half of
rosemary. With one quick forward-
and-back jerking motion, slide
pizza on parchment from peel
onto stone in oven.
5. Bake until crust is puffed and
golden brown in places and set on
bottom, and broccoli is cooked
and charred in places, 13 to 15
minutes. Transfer pizza on
parchment to a wire rack; let
cool 5 minutes. Sprinkle with
half of Parmigiano. Repeat with
second dough ball and remain-
ing ingredients.
| TOTAL TIME: 1 HR.
ACTIVE TIME: 25 MIN.
20 MIN., PLUS PROOFING | SERVES: 2 TO 4
Broccoli Fritto Misto
Vegetable oil, for frying
(about 1½ quarts)
10 peperoncini, plus ¼ cup
brine (from a 15-ounce jar)
2 tablespoons distilled
white vinegar
2 cloves garlic, very thinly
sliced (1 tablespoon)
Kosher salt
1 cup white rice flour (such as
Bob’s Red Mill), plus more
for coating (about ¼ cup)
½ cup unbleached all-
purpose flour
½ teaspoon baking powder
1 cup club soda or seltzer,
plus more as needed
½ cup dry white wine, such as
Sauvignon Blanc
1 bunch Broccolini, trimmed
½ small head broccoli
(4 ounces), stems peeled,
cut into long florets
10 fresh sage leaves or
small sprigs
1. Fill a large, deep, heavy pot
with 2 inches oil (about 6 cups).
Place over medium heat; clip a
deep-fry thermometer to pot and
heat oil to 350°.
2. Cut a slit in side of each peper-
oncini; squeeze out excess liquid.
Pat very dry. Stir together peper-
oncini brine, vinegar, garlic, and
¼ teaspoon salt.
3. Whisk together both flours,
baking powder, and 1 teaspoon
salt. Whisk in 1 cup club soda
and wine. (Batter should have the
texture of thin honey.) Working
with a few pieces at a time to
avoid crowding pan, toss Brocco-
lini in rice flour, then dip in
batter, turning to coat. Transfer to
pot and fry until crisp and golden,
2 to 3 minutes. Use a slotted spoon
to transfer to a wire rack set over
a baking sheet; season with salt.
4. Thin batter with more club soda
until it has the consistency of
heavy cream. Repeat step 3 frying
instructions with broccoli, then
with peperoncini and sage. Serve
with peperoncini dipping sauce.
ACTIVE /TOTAL TIME: 40 MIN. | SERVES: 4
Creamy Broccoli-and-
Spinach Soup
This can be made up to a day
ahead; add the spinach and purée
just before serving.
3 tablespoons unsalted butter
2 leeks (about 1 pound),
white and light-green parts
only, halved lengthwise
and thinly sliced crosswise,
well washed, and drained
(2 cups)
3 cloves garlic, smashed and
peeled
2 teaspoons Dijon mustard
3 tablespoons unbleached
all-purpose flour
4 cups low-sodium chicken or
vegetable broth
1 small head broccoli (about
12 ounces), stems peeled and
cut into ¼-inch coins, head
cut into bite-size florets
Kosher salt and freshly
ground pepper
5 ounces baby spinach, stems
removed (6 packed cups)
1/3 cup crème fraîche and
pretzel nuggets, for serving
(optional)
1. Melt butter in a medium sauce-
pan over medium-high heat. Add
leeks and garlic; cook until trans-
lucent, about 2 minutes. Stir in
mustard, then flour; cook until
mixture has a slightly nutty
aroma, about 1 minute. Gradually
whisk in broth until combined.
Add broccoli stems; season with
salt and pepper, increase heat
to high, and bring to a boil, whisk-
ing constantly. Add broccoli
florets; reduce heat to low and
simmer, partially covered, until
broccoli is tender, about 8 minutes.
Stir in spinach. Cook 1 minute
more; remove from heat.
2. Working in batches, purée soup
in a blender. Return to pot and
reheat over medium-low. Whisk
crème fraîche with 1 tablespoon
water. Serve soup, drizzled with
crème-fraîche mixture and gar-
nished with pretzels.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 35 MIN.
SERVES: 4 TO 6
Broccoli and Ranch Dip
Kosher salt and freshly
ground pepper
1 head broccoli, cut into long
florets; or 2 bunches Brocco-
lini; or a combination
½ cup sour cream
¼ cup mayonnaise
¼ cup buttermilk
2 tablespoons finely chopped
fresh parsley
2 tablespoons finely chopped
fresh dill, or 1 teaspoon dried
1 tablespoon minced fresh
chives, plus more for serving
¼ teaspoon garlic powder
½ teaspoon finely grated
lemon zest and 1 teaspoon
fresh juice, plus more zest
for serving (optional)
1. Prepare an ice-water bath.
Bring a large pot of salted water
to a boil. Add broccoli; return to
a boil and cook until crisp-tender,
about 30 seconds. Drain. Transfer
to ice-water bath; drain well, then
pat dry.
2. Whisk together sour cream,
mayonnaise, buttermilk, parsley,
dill, chives, garlic powder, and
lemon zest and juice. Season with
salt and pepper and serve with
broccoli, sprinkled with more
zest and chives.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 25 MIN.
SERVES: 4 TO 6
Beef and Broccoli With
Black-Bean Garlic Sauce
1 pound skirt steak, cut into
½ -inch-thick slices
4 teaspoons cornstarch
½ cup low-sodium chicken broth
2 tablespoons minced fresh
ginger (from a 2-inch piece)
2 tablespoons black-bean
garlic sauce, such as
Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
¼ cup vegetable oil
4 cups small broccoli florets
(from 1 head)
3 scallions, white and light-
green parts thinly sliced
( ½ cup), plus darker greens,
sliced, for serving
Cooked rice, for serving
1. Pat meat dry, then toss with
3 teaspoons cornstarch. Stir
MARTHA STEWART LIVING 115

together broth, ginger, black-bean
sauce, sugar, sesame oil, and
remaining 1 teaspoon cornstarch.
Measure 2 tablespoons water and
set aside.
2. Heat a large, heavy skillet
(preferably cast iron) or wok over
high 3 minutes. Swirl in 2 table-
spoons vegetable oil. Working in
batches to avoid crowding pan,
brown meat, about 1 minute per
side. Transfer to a plate. Swirl
in remaining vegetable oil; add
broccoli. Cook, stirring occa-
sionally, until starting to brown,
about 3 minutes. Add reserved
water and toss until broccoli is
bright green and tender, 1 to 2
minutes more.
3. Add scallion whites and light
greens; return meat to skillet
along with any accumulated juices.
Stir in black-bean-sauce mixture.
Toss until evenly coated and
sauce has thickened, about 30
seconds. Serve with rice, sprin-
kled with scallion greens.
ACTIVE/TOTAL TIME: 30 MIN. | SERVES: 4
Roasted Broccoli With
Seeds and Feta
1 tablespoon sesame seeds
½ teaspoon cumin seeds
1 teaspoon poppy seeds
2 tablespoons sunflower seeds
Kosher salt and freshly
ground pepper
2½ teaspoons ground coriander
1 head broccoli (about 1½
pounds), head cut into long
florets, stems peeled and
cut into ¼-inch slices
¼ cup extra-virgin olive oil,
plus more for drizzling
4 ounces feta, plus 1 table-
spoon brine (or white-wine
vinegar)
¼ teaspoon ground turmeric
1. Preheat oven to 425°. Toast ses-
ame seeds in a small dry skillet
over medium heat, swirling
occasionally, until beginning to
brown, about 2 minutes. Transfer
to a bowl. Add cumin, poppy, and
sunflower seeds to skillet and
cook, swirling occasionally, until
cumin seeds are fragrant, about
2 minutes. Transfer to bowl with
sesame seeds; season with salt
and ½ teaspoon coriander.
2. Toss broccoli with oil and
remaining 2 teaspoons coriander;
116 OCTOBER 2019
The Workbook
season with salt and pepper.
Spread in a single layer on a bak-
ing sheet and roast, flipping
once, until charred in spots and
tender but not mushy, about
20 minutes. Let cool 15 minutes.
Toss with feta brine.
3. Arrange broccoli and feta on
a platter. Sprinkle with turmeric
and drizzle generously with oil.
Sprinkle with toasted seeds.
Serve warm or room temperature.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 55 MIN.
SERVES: 4 TO 6
Broccoli-and-Potato
“Samosa” Pie
12 ounces Yukon Gold potatoes
(2 medium), peeled and cut
into ½ -inch pieces (2 cups)
Kosher salt
6 ounces broccoli (from 1 small
head), stems peeled and cut
into ¼ -inch coins, head cut
into florets (2 cups total)
3 tablespoons vegetable oil
1¼ teaspoons cumin seeds
3/4 teaspoon brown mustard
seeds
3/4 teaspoon ground coriander
1 onion, finely chopped
4 teaspoons finely chopped
fresh ginger (from a 2-to-
3-inch piece)
1 to 2 tablespoons finely
chopped serrano or jalapeño
pepper (seeds removed for
less heat, if desired)
2 teaspoons finely chopped
garlic (from 1 to 2 cloves)
½ cup tightly packed coarsely
chopped fresh cilantro
Unbleached all-purpose
flour, for dusting
1 package (14 to 17 ounces) all-
butter puff pastry, thawed
1 large egg, beaten
1. Cover potatoes with 2 inches
of water in a saucepan; add 1
tablespoon salt. Bring to a boil,
then reduce heat to medium and
simmer until potatoes are tender
when pierced with the tip of
a knife, 4 to 5 minutes. Using a
slotted spoon, transfer to a plate.
Add broccoli to pan; return to
a boil and cook 1 minute. Drain
and coarsely chop.
2. Heat a large skillet over medium-
high; swirl in oil. Add cumin
and mustard seeds and coriander;
cook, stirring, until fragrant and
mustard seeds begin to pop, 30
to 60 seconds. Add onion, ginger,
chile pepper, garlic, and 1 teaspoon
salt. Cook, stirring frequently,
until onion is translucent, about
3 minutes. Add potatoes and cook,
stirring and mashing with the
back of a fork, until mixture has
the texture of very chunky mashed
potatoes. Stir in broccoli and cil-
antro; season with salt. Let cool
completely, about 30 minutes.
3. Preheat oven to 400°. On a
lightly floured surface, roll dough
out to a 14-by-10-inch rectangle;
trim edges. Cut in half cross-
wise to create two approximately
7-by-10-inch rectangles. Transfer
one rectangle to a parchment-
lined baking sheet; arrange filling
down center, leaving a 1-inch
border. Brush border with egg.
Top with second rectangle of
dough; press edges to seal. Cut
six 2-inch vents in top. Freeze
15 minutes.
4. Brush top of pie with egg. Bake
until puffed and golden brown,
40 to 50 minutes (if browning too
quickly, tent with foil). Let cool
at least 30 minutes, then cut into
squares and serve.
ACTIVE TIME: 30 MIN.
| TOTAL TIME: 1 HR.
35 MIN., PLUS COOLING | SERVES: 8
Ginger-Lemongrass Broth
With Noodles, Silken Tofu,
and Broccolini
6 cups low-sodium chicken
broth
1 large onion, peeled and
halved
6 cloves garlic, smashed and
peeled
2 stalks lemongrass, smashed
with the back of a knife
and cut into 3-inch lengths
1 3-inch piece fresh ginger,
cut into 1/8 -inch slices
1 cup cilantro sprigs, plus
more for serving
1 Thai chile, a slit cut in side
(seeds removed for less
heat, if desired), plus more,
sliced, for serving (optional)
½ teaspoon sugar
1 tablespoon fish sauce
Kosher salt
8 ounces Broccolini or
Chinese broccoli, cut into
1-inch pieces (3 cups)
1 pound fresh plain wheat
noodles, or 8 ounces wide
rice noodles
8 ounces silken tofu (1 cup),
cut into 6 pieces
Fresh Thai or Italian basil
leaves and lime wedges,
for serving
1. In a saucepan, combine broth,
3 cups water, onion, garlic, lem-
ongrass, ginger, cilantro, whole
chile, and sugar. Bring to a boil,
then reduce heat to low and sim-
mer, partially covered, 30 minutes.
Strain, discarding solids; return
broth to pot. Stir in fish sauce;
season with salt.
2. Meanwhile, bring a pot of salted
water to a boil. Add Broccolini
and return to a boil; cook until
crisp-tender, about 1 minute.
Using tongs or a spider, transfer
to a plate. Add noodles to pot;
cook until just al dente, about 4 to
5 minutes for wheat noodles,
3 minutes for rice noodles. Drain.
3. Divide noodles among bowls.
Add Broccolini to hot broth, then
gently add tofu and heat through
over medium. Spoon broth,
Broccolini, and tofu over noodles.
Garnish with herbs and sliced
chile, and serve with lime wedges.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR.
SERVES: 6
GOOD THINGS
PAGE 24
Spider Cookies
1¼ cups unbleached all-
purpose flour
½ teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons unsalted butter,
room temperature
½ cup granulated sugar
1 large egg
½ teaspoon pure vanilla extract
1/3 cup buttermilk
2 cups confectioners’ sugar
 4 teaspoons Dutch-process
cocoa powder
1 teaspoon fresh lemon juice
Black gummy raspberries
and black licorice laces
(both available at nuts.com),
for decorating
1. In a small bowl, whisk together
flour, baking soda, and salt. Beat
butter with granulated sugar on
medium-high speed until light
and fluffy, about 2 minutes. Add
egg and vanilla; beat to combine.
Reduce speed to low and add half
of flour mixture, then buttermilk,
then remaining flour mixture,
beating until just combined. Cover
with plastic wrap; refrigerate
until firm, at least 2 hours and up
to 1 day.
2. Preheat oven to 350°. Scoop
dough into 1½-inch balls; place
on parchment-lined baking
sheets, 2 inches apart. Bake, rotat-
ing halfway through, until bot-
toms are golden, 12 to 14 minutes.
Let cool completely on sheets.
3. Meanwhile, in another small
bowl, whisk together 1 cup con-
fectioners’ sugar, cocoa, and ½
teaspoon lemon juice. Add water,
1 teaspoon at a time, until mix-
ture forms a loose but pipeable
glaze. Transfer half of mixture
to a resealable plastic bag; snip
a small hole in one corner. In
another bowl, whisk together
remaining 1 cup confectioners’
sugar and ½ teaspoon lemon
juice. Add water, 1 teaspoon at a
time, until mixture forms a loose
but pipeable glaze. Transfer half
to another resealable bag; snip a
small hole in one corner.
4. Working with a few cookies at
a time, dip flat sides into remain-
ing icing in bowls (some chocolate,
some white), allowing excess
to drip off. Transfer, flat-sides up,
to a wire rack set over a rimmed
baking sheet. While glaze is still
wet, pipe rings with alternate-
color icings, starting in center
and working your way to edges
of cookies. Drag a toothpick from
centers outward in ½-inch incre-
ments to create spider-web pat-
terns. Place a raspberry candy
on each cookie and decorate with
licorice-lace legs, pressing into
glaze to adhere.
ACTIVE TIME: 50 MIN. | TOTAL TIME: 1 HR.
20 MIN. | MAKES: 12
SOURCES
PAGE 22:
HUGGABLE HEDGEHOG: Fabric Empire
two-tone spike faux-fur brown-beige
fabric, $40 a yd., amazon.com. Primary
The Zip romper, in White, $14.50, primary
.com. PARISIAN POODLE: StylishFabric
Style 5023 curly lamb faux-fur fabric,
in Off White, $26 a yd., stylishfabric.etsy
.com. Leotard Boutique lined long-
sleeve ballet dance leotard, in Ivory
Cream, $20; and Jefferies girls micro-
fiber tights, in Ivory, $8, leotardboutique
.com. June & January The Slip-On
shoes, in Grapefruit Low Top, $17, june
andjanuary.com. FERAL FLYTRAP:
Oasis Lomey clear designer dishes, 6",
$1.50 each; and 11", $4 each, jamali
garden.com. Smoothfoam Styrofoam
half ball, 12", $14, michaels.com.
ECBasket Stiletto acrylic nail tips, $7
for 500; Bloem Terra pot planter, 16",
in Terra Cotta, $13; and Gungun high-
top casual-strap sneakers, in Orange,
from $20, amazon.com. GLITZY GUPPY:
FineSequins large metallic paillettes,
1", $12 for 100, finesequins.etsy.com.
Dress ever vintage 1950s short tulle
tutu, in Bisque, $20; and Snowtime
Anytime Indoor Snowball Fight snow-
balls, $10 for 6, amazon.com. Party
City Pom-Pom Head Bopper, in Orange,
$4; and child footless tights, in Orange,
$6, partycity.com. Leotard Boutique
long-sleeve ballet dance leotard,
in Orange, $18, leotardboutique.com.
PAGE 23:
BAD-LUCK BUCK: Upredo Brown Oak
wood-grain adhesive vinyl, 15.8" by 79",
$13; Bux1 Picture Matting white foam
core backing, 3/16", $12 for 24" by 36";
and Elope deer antlers, $15, amazon
.com. DELI ROSE: ShopWildThings.com
oversize large silk rose bloom with
removable stem, 44" by 14", $20, shop
wildthings.com. ZQNYCY crepe-paper
rolls, in P14 Dark Green, $7 for 2,
amazon.com. Joann Fabrics 16-gauge
clear vinyl, 54", $7 a yd., joann.com.
Offray grosgrain craft ribbon, 1½", in
Red, $5.75 for 12 ft.; and Wosalba
women’s long-sleeve mock turtleneck,
in 38218 Dark Green, $20, amazon.com.
MISTRESS OF THE MICE: Kats’n Us
white mouse toys, $13 for 10, amazon
.com. BBCrafts floral mesh wrap, 10", in
White, $5.75 for 10 yd., bbcrafts.com.
MODEL PUPIL: MaskIt 71001 full fe-
male mask, 8½", in White, $6.25, amazon
.com. Automotive Headlamp Car Eye-
lash decals, $5 for a pair, walmart.com.
PAGE 24:
Jamali Garden tree-bark vase, 8" by
20", $55, jamaligarden.com. Upredo
Brown Oak wood-grain adhesive vinyl,
15.8" by 79", $13; Super Moss preserved
reindeer moss, in Chartreuse, $14 for
4 oz.; and Brandon super-realistic
black rubber snake, 52", $7.50, amazon
.com. Oriental Trading vinyl realistic
snakes, $10 for 48; and realistic bugs,
$10 for 144, orientaltrading.com. Spirit
Halloween black-widow spider, 6", $4,
spirithalloween.com.
BUMPS IN THE NIGHT
PAGE 100
HOW-TO
Whooo-Ville Owls
SUPPLIES
Carving knife
1 short, squat pumpkin, such as
‘Snow Gourd’ (for head)
1 tall pumpkin, such as ‘Full Moon’
(for body)
Handheld rotary saw, such as
a Dremel
Toothpicks
Battery-operated LED light
Electric drill (optional)
Bark-covered wire (available at
floral-supply stores; optional)
1. Using knife, cut tops off pump-
kins and hollow them out.
2. Turn head pumpkin upside-down.
With knife, etch a heart-shaped
face and triangle beak into it, then
cut out two oval eyes. Go over
face and beak lines with rotary saw.
Cut two triangle-shaped ears
out of one of the pumpkin tops; jab
toothpicks into top of head and
push ears onto them to attach.
3. With knife, etch two long, curved
lines into sides of body pumpkin
for wings. Put LED light inside, and
set head on top, using toothpicks
if needed to hold in place.
4. To secure your owl to a tree
branch, drill a hole in front and
back of bottom of body pumpkin,
feed a piece of bark-covered wire
through holes, set owl on a branch,
and tie wire underneath.
SOURCES
PAGE 103:
Michele Varian matte porcelain dinner
plates, $298 for 4, michelevarian.com.
CB2 Marta Smoke double old-fashioned
glasses, $3.50 each, cb2.com. Form
Atelier Lucia black linen napkins, $18
each, form- atelier.com. Mepra Michelan-
gelo Vintage Oro Nero flatware, $188 for
a 5-piece set, theluxuryartmepra.com.
Emu eggshells, $29 each, nature-watch
.com. Creative Candles tapers, 9", in
Moss Green, $13 for 2, creativecandles
.com. Dried lotus pods, $7 a bunch,
drieddecor.com. McCormick black food
coloring, $3 for 1/4 oz., amazon.com.
$25,000 SWEEPS CONTEST DETAILS
NO PURCHASE NECESSARY TO ENTER OR WIN.
Subject to Official Rules available online
at www.marthastewart.com/25ksweeps. The
$25,000 Sweepstakes begins at 12:01 a.m.
CT on 8/1/19 and ends at 11:59 p.m. CT on
1/4/20. Open to legal residents of the 50
United States, and the District of Columbia,
21 years or older. Void where prohibited.
Sponsor: Meredith Corporation. Sweepstakes
is offered by Meredith Corporation and
may be promoted by any of Meredith’s publi-
cations in various creative executions online
and in print and at additional URLs at any
time during the sweepstakes.
WIN THIS CONTEST DETAILS
MARTHA STEWART DAILY Official Rules
NO PURCHASE NECESSARY TO ENTER OR WIN.
Subject to Official Rules available at win
.marthastewart.com online. There will be one
Daily Giveaway Sweepstakes per day.
Entries for each daily sweepstakes must be
received by 11:59 p.m., E.T. each day. Open
to legal residents of the 50 United States,
and the District of Columbia, 21 years or old-
er. One entry per email address per day.
Online entry only. Void where prohibited.
Sponsor: Meredith Corporation.
MARTHA STEWART LIVING
(ISSN 1057-5251) is published monthly except
combined in January/February and July/August
by Meredith Corporation, 1716 Locust Street,
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PHOTOGRAPH BY YASU + JUNKO | TEXT BY CLAIRE SULLIVAN | CREATED BY FRITZ KARCH

120 OCTOBER 2019

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