Home//Martha Stewart Living/June 2013/In This Issue
Martha Stewart Living|June 2013ON OUR RADARbook it nowIf you long for the activityfilled days of summer camp, Migis Lodge, on Maine’s Sebago Lake, is just the spot. There’s canoeing, water-skiing, tennis, shuffleboard, and endless jumps off the docks. It’s camp all right—but with a sauna and cocktail hour at dusk. Co-owner Tim Porta, the charming “camp director,” and his son give daily lake tours around the islands on a 1936 wooden Chris-Craft lake cruiser. migis.com.home away from homeIf you’re not planning a dog-friendly vacation like Lucinda Scala Quinn’s (page 152), board your pup with a preapproved, canine-loving host family through DogVacay. A quick search produces a list of hosts who will welcome cuddle sessions on the couch and rounds of fetch in the park, just as you would. Use the code MARTHAVACAY to get $25…2 min
Martha Stewart Living|June 2013dressed to a teaNOW THAT I AM A GRANDMOTHER (finally!), I have many opportunities to dream up creative projects for a whole new audience: children. Shopping for little girls’ dresses is so much fun, but it occurred to me that it would also be fun to make dresses for Baby Jude, using some of the simple designs she— and her mother, Alexis—favor. I then remembered the charming collection of vintage towels in my attic—scores of towels, sets of towels that would never, ever be used to dry dishes, pots, or pans but could be easily transformed into washable, comfortable, delightful shifts and smocks. And who else could persuade me to break up “valuable” sets but my very first grandchild, Baby Jude?A trip to the attic in Katonah yielded many wonderful stripes and a…5 min
Martha Stewart Living|June 2013ANCHORAGE, ALASKAMore than a jumping-off point for the many fishing tours and summer cruises that depart from its ports, Anchorage is ripe for exploration. “North to the future,” Alaska’s state motto, seems to draw those with an entrepreneurial spirit to the city—M. A. Gourmet Dogs, which has been serving up reindeer hot dogs for 20 years; Kaladi Brothers Coffee, roasting coffee since 1986; and more recent comers like Modern Dweller’s Chocolate Lounge, with its innovative handcrafted truffles. Whether Anchorage is a layover before you board a cruise ship, a stop along the Alaska Railroad, or a destination in itself, give yourself a full day or two to get into a frontier state of mind and experience the city. Here, a few suggestions to help you hit the ground running.CRUSH WINE BISTRO…2 min
Martha Stewart Living|June 2013need to know . . .ANATOMY OF A BUFFING BLOCKLet your nails go nude and natural. To make them clean, shiny, and ridge-free, skip the polish and get buffed. Sephora Collection Colorful nail buffer, $8 for 3, sephora.com.healthy or hype?Coconut water (the drink du jour) is loaded with more potassium than a sports drink. And as trendy ingredients so often do, it has found its way into beauty products. Its benefits: kinetin and amino acids that have been shown to improve moisture and texture when used topically, says cosmetic chemist Ni’Kita Wilson.THE GAME CHANGER: BABY FOOT EXFOLIATING PEELOur feet have up to 80 layers of dead skin —no wonder pumice stones can’t really make a dent. Thus, we were intrigued by this pair of gel-filled booties packed with alpha hydroxy acid. After one short week—and…2 min
Martha Stewart Living|June 2013DIY tech protectorsScratchproof Dad’s tablet or e-reader with a felt sleeve that requires only basic sewing skills (the sleeves shown here are machine-sewn, but you can hand-stitch them instead). Choose a button-and-string or an elastic closure; add a small pocket for earphones. Find templates for these cases (two for the iPad, one for the iPad mini or Kindle Fire), along with instructions for making sleeves to fit another device or a favorite book, at marthastewart.com/tech-cases.ELASTIC-CLOSE CASE HOW-TOThis case requires only a few straight stitches. (The elastic is sandwiched between the felt pieces.)TOOLS AND MATERIALSRotary cutter (or scissors)FeltElastic, 1 inch wideSewing machine and sewing supplies1. Download and print template. Cut out felt pieces.2. Following template guidelines, fold felt and position a 14-inch length of elastic. Pin felt and elastic in place.3. Sew side…2 min
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These Olive & June Press-On Nails Give Me Flawless Manicures for Weeks at a Time, So I'm Stocking Up While They're on Sale for Black FridayThese Olive & June Press-On Nails Give Me Flawless Manicures for Weeks at a Time, So I'm Stocking Up While They're on Sale for Black FridayI Could Never Do My Own Gel Manicure at Home—Until This KitI Prefer Press-on Nails to Manicures, and Oprah Just Recommended My $16 Go-Tos to the WorldMartha Stewart Living|June 2013outdoor-table updateMake over a worn-out patio table by covering it with oilcloth. Cut a piece so it falls a few inches past the edge on each side. Stretch the cloth taut and secure it to the underside with a staple gun, tucking the fabric under itself at the corners and trimming if needed.HANGING HERB GARDENNo matter how small your backyard (or balcony), you can cultivate a thriving herb garden. This tiered version repurposes hanging mesh fruit baskets, which are lined with moisture-retaining sphagnum moss, filled with potting soil, and then planted with herbs like sage, basil, and mint. Hang it in a sunny spot outdoors, and water it whenever the soil feels dry.Three-tier hanging wire basket, $13, worldmarket.com.GIVING TREEA graduation-party activity and honoree’s parting gift is just the thing to spruce…1 min
Martha Stewart Living|June 2013ricotta 101It’s a revelation to think you can make ricotta at home simply by cooking milk and cream, adding a little lemon juice, and letting the result drain in cheesecloth. From pot to plate, it takes UNDER ONE HOUR to achieve remarkable flavor and freshness.fresh ricottaACTIVE TIME 30 MIN. TOTAL TIME 45 MIN.MAKES 2¾ CUPSFresh ricotta is best the day it’s made but can be stored in an airtight container in the refrigerator up to four days. Don’t waste the protein-rich whey that drains out of the ricotta curds. Freeze it in ice-cube trays and use in smoothies, or simply enjoy it as is, poured over ice.8 cups (½ gallon) best-quality whole milk1½ cups best-quality heavy cream1 teaspoon coarse salt¼ cup fresh lemon juice (from2 lemons), strained to remove pulp1. BRING…2 min
Martha Stewart Living|June 2013my best friend’s weddiAFTER MY CLOSE FRIEND Nichole Accettola moved to Denmark 14 years ago to marry a guy she’d met through an exchange student at her high school, they said their vows at Copenhagen City Hall and had lunch, and then her new husband, Joachim Majholm, went back to work. They figured they’d give marriage a try for a year and, if it worked out, then have the white-dress wedding she’d always dreamed of. Twelve years passed with many wonderful milestones—they had three kids, bought a house, then another in Sweden; Nichole learned Danish and scored a killer job (she was recently named best kitchen professional, from among all of Copenhagen’s institutional kitchens, for her job at Martha Hjemmet, an esteemed child-care facility). But still no wedding.When I got married almost nine…2 min
Martha Stewart Living|June 2013TEST-KITCHEN WISDOMOur food experts know a good idea when they see one. Working side by side in a test kitchen, one eye on their cutting board and the other on their neighbors, is the next best thing to standing next to cook-wise grandmothers at the stove. With their swapping of tips and techniques as commonplace as passing the olive oil, we thought it was time for the rest of us to take advantage of some of that insider info. What follows is a saveworthy, spread-around list of 20 of their favorite tricks, time-savers, and “aha” moments.1/tip/ONE-PAN pastaAt a tiny restaurant in the Puglia region of Italy, we saw a chef place dried pasta in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of extra-virgin olive oil, and then…11 min
Martha Stewart Living|June 2013THE TIME IS RIPESummer fruit at its peak is absolutely fuss-free. A plump and juicy peach is best eaten over the sink. A bowl full of cherries should be enjoyed while wearing an old bathing suit. But when you get overzealous at the farm stand or just can’t show restraint at a pick-your-own, you’ll undoubtedly end up with some softies, bruises, and dings. Thankfully, slightly too-ripe fruits are perfect for working into desserts—where their flaws are magically transformed into blissfully intense flavors. And that’s reason enough to buy extra again next time.mango lime sorbetA purée is one of the best ways to use up super-ripe fruit, when soft and mushy give way to smooth and luscious. Mangoes, especially, are ideal candidates for this kind of peel-and-spin makeover. For this easy sorbet, you simply…2 min
Martha Stewart Living|June 2013anna maria fish companySOMETIMES IT TAKES a village to start a business—at least, that was the case for Anna Maria Fish Company, in Cortez, Florida, which specializes in bottarga, a delicacy made from salt-cured striped mullet roe that’s delicious served shaved over pasta. Seth Cripe, a native of nearby Anna Maria Island, never imagined he’d return to start a company, but in 2011, that’s exactly what he did.After 14 years in the Napa Valley learning winemaking and then promoting his label, Lola Wines, Cripe had a lightbulb moment at the legendary French Laundry restaurant. Thomas Keller’s menu featured imported bottarga— the same product fishermen in Cortez had been catching and exporting to countries like Italy and Japan for years. He realized that by tweaking the business model and using connections in the restaurant…1 min
Martha Stewart Living|June 2013WORKBOOK: RECIPES, SOURCES, AND INDEXrecipesTEST-KITCHEN WISDOM, PAGE 100ONE-PAN PASTAACTIVE TIME 15 MIN. TOTAL TIME 20 MIN. SERVES 412 ounces linguine12 ounces cherry or grape tomatoes, halved or quartered if large1 onion, thinly sliced (about 2 cups)4 cloves garlic, thinly sliced½ teaspoon red-pepper flakes2 sprigs basil, plus torn leaves for garnish2 tablespoons extra-virgin olive oil, plus more for servingCoarse salt and freshly ground pepper4½ cups waterFreshly grated Parmesan cheese, for serving1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, © teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.2. Season to taste with salt and pepper, divide among 4 bowls, and garnish…17 min
Martha Stewart Living|June 2013domestic u.NEARLY A CENTURY AGO, the 18,000-square-foot mansion in Altadena, California, was home to Zane Grey, the millionaire author of westerns. Today it houses 14 goats, nine chickens, five quail, messy (though bountiful) vegetable patches— and the Institute for Domestic Technology. The school was started three years ago by cookbook author Joseph Shuldiner; he struck up a friendship with the estate’s owner, Steve Rudicel, and Rudicel’s fiancée, Gloria Putnam, after they met on a food co-op board. Shuldiner realized that these days people’s curiosity about and passion for food go a lot deeper than just cooking:“There were lots of places that taught how to make meals, but we wanted to make ingredients,” he says. And so it is that the institute offers classes in bacon-curing, cocktail-crafting (think homemade bitters), and coffee-roasting,…1 min
Martha Stewart Living|June 2013you can handle thisHANDBAG HOW-TOFind templates for three different bags at marthastewart.com/handbags. If you have another shape of handle, adapt one of our templates by adjusting the width and the taper at the top.1. Print out the corresponding template for your handle. Cut two pieces of fabric. Following the lines on the template, fold over the seam allowance on the top edges and press, as shown. Using scissors, remove excess material as indicated on the template. With right sides facing, pin the two fabric pieces together along the bottom half and sew. Press the seam open; turn right side out.2. Depending on the handle, either slide the fabric through the slot or loop it over the handle. Pin and stitch down the open sides, then across to secure the handle. Repeat with the…1 min
Martha Stewart Living|June 2013avocado upgradeOn its own, it’s a solid midafternoon snack: fatty in a good (unsaturated) way yet low in calories (140 for a half). Upgrade it with some combination of salty, sweet, tangy, vand creamy and you have a party in the palm of your hand. No plate required.SPICE CARRIERWhen you pack for a vacation rental, prepare your own travel kit of dried herbs and spices (because cupboards and refrigerators are often cleaned out between tenants). Put small amounts of your favorites in a food-safe pill case—and never again forfeit a nearly full bottle of fennel seed at the end of your vacation.Clear stacking pill organizer, $2 for 7 compartments, containerstore.com.DESSERT TRICKFor a fast (electricity-free) dessert at a picnic, try this simple trick: Fill a jar a quarter of the way with…1 min
Martha Stewart Living|June 2013American—and IndianStyle director Ayesha Patel brings a breezy update to a BACKYARD BARBECUE—infusing some summer favorites with the flavor and feel of her native country.RECIPES BY Charlotte MarchPHOTOGRAPHS BY Chris CourtA HOME-COOKED Indian meal doesn’t have to take on the look and feel of a Bollywood production—or even require a special trip to a South Asian market. “It’s summer; you’re turning on the grill—why not add a hint of Indian spice to your basic barbecue menu?” suggests Living’s style director, Ayesha Patel. So mixed in with the traditional steak, corn on the cob, and potato salad are culinary inflections of the subcontinent, such as chiles, limes, and coconut. The surroundings, too, include the textures of India’s iconic hand-spun khadi cotton and billowing saris, and a summery palette of turquoise and hot…5 min
Martha Stewart Living|June 2013building blocksRECIPES BY Shira BocarPHOTOGRAPHS BY Johnny MillerBLUEBERRIESThe phytonutrients in blueberries may reduce belly fat, decreasing the risk of heart disease and diabetes, says Roxanne Sukol, M.D., of Cleveland Clinic’s Wellness Institute.SPINACHIts vitamin K, calcium, and magnesium make spinach a winner when it comes to bone health. Recent research shows that its glycoglycerolipids may help protect the digestive tract from inflammatory damage.RED BELL PEPPERSBright-red peppers contain higher levels of vitamin A and beta-carotene than their green and yellow brethren. “To maximize nutrient absorption, eat them with a healthy fat, like olive oil or sliced avocado,” advises Sukol.RAW ALMONDSWith prebiotic properties that increase the beneficial bacteria in our digestive systems, almonds can improve digestive health. And they’re a great source of fiber if you’re limiting your consumption of wheat products.LUNCHROASTED RED-PEPPER SALAD…5 min
Martha Stewart Living|June 2013a room for everythingJUST BECAUSE she cooks for a living doesn’t mean she wants to live in her kitchen. So when Kara Roche, a caterer in Mill Valley, California, and her husband, Matt, were envisioning their house renovation with a multipurpose “great room”—a combination living area, dining space, and kitchen—they wanted to ensure that the kitchen wouldn’t feel too, well, “kitcheny.”“We wanted the whole area to feel like one cohesive space,” says Matt, a tech-company executive. To create flow, they did away with upper kitchen cabinets, but that meant the couple and their architect, Ken Linsteadt, had to come up with some clever storage solutions: for starters, a vast marble-topped island with drawers and shelves for pans, utensils, and supplies. And through a doorway at one end of the counter are the refrigerator…3 min
Martha Stewart Living|June 2013trip to BOUNTIFULThere’s more than one way to get from point A to point B—especially in California between Los Angeles and Marin County. If you’re in a hot rush, you could make a straight shot up the I-5 Freeway—“but you’re not going to see anything other than fruit and almond trees being sprayed with pesticides. There’s really nothing charming about it,” says award-winning chef Jeff Cerciello, owner of the Farmshop restaurants and market in Brentwood and Larkspur, which are famous for showcasing the state’s best growers and local artisans. On his own monthly trips between his home in Napa and his L.A.-area outpost, Cerciello prefers taking California 1, the slower coastal route . . . and then following his appetite wherever it leads him. So as he’s looking for ingredients to serve…6 min
Martha Stewart Living|June 2013time for an oil change?NOT LONG AGO, you could find olive, canola, and maybe safflower oil at the grocery store. These days, cooking oils often take up an entire aisle. Once-exotic varieties, like coconut and walnut oils, line the shelves of most markets. So how do you navigate your way around these newcomers? First, you should pay attention to function and select an oil appropriate for the cooking you’re doing, whether you’re panfrying or finishing raw vegetables, says Lauren Slayton, a registered dietitian at Foodtrainers in New York City. Then consider flavor: Neutral oils let a dish’s ingredients shine, while stronger oils add flavor. And of course, think about the health benefits. Some have cholesterollowering or anti-inflammatory properties.Rest assured, too, that this new crop of oils is healthy: Some are high in monounsaturated fatty…3 min
Martha Stewart Living|June 2013love in a jarGRAN DIED the summer I turned 11, while I was staying at her and my grandfather’s farm in Tennessee. She unexpectedly went into the hospital, and I was sent to my aunt Barbara and uncle David down the road while my mom, at our home in South Carolina, awaited the prognosis. In the midst of everything, I came down with a stomachache, and when Barbara told me the horrible news—“Gran is gone”— I was bent over the toilet bowl. Twenty-six years later, when I thought about that moment, it still made my stomach heave.At that time, I was living in Los Angeles, writing for a fashion magazine that had previously posted me in Paris. As glamorous as my career sounded, I had crossed the threshold of my mid-30s and felt…4 min
Martha Stewart Living|June 2013MARTHASTEWART.COMgood old-fashioned funIf you can’t go to the Kutztown Folklife Festival (June 29 to July 7), check out our exclusive photos and videos taken at one of America’s oldest folk fests at marthastewart.com/kutztown. You’ll get every angle on this celebration of the Pennsylvania Dutch way of life, including the largest quilt sale in the nation (more than 2,000 American-made ones), bread baked in a 19th-century oven, and square-dancing.dinner for DadFire up the barbecue for a simple, delicious Father’s Day dinner, like grilled marinated steak, above. For this and other grill-master favorites, visit marthastewart.com/fathers-day-recipes.dish-towel reduxTurn sweet embroidered towels into toys and bags for kids—with just a few seams. This easy project is great for beginners. Visit marthastewart.com/sewing-projects for how-tos.…1 min
Martha Stewart Living|June 2013SPLENDOR IN THE GRASSHANG LOOSEHandwoven in Thailand, the weatherproof Kilauea hammock is softer than most and comfortably fits two. $179, yellowleafhammocks.com.WATCH THE BIRDIEFrom Jaques, the 200-year-old British games company, this classic badminton set includes two rackets, three shuttlecocks, and a net. $60, jaquesamerica.com.IN THE SWINGJust add a sturdy branch: The Original tree swing, handmade in Minnesota from reclaimed wood, brings out the 6-year-old in everyone. $58, daytripsociety.com.ON THE BEATThe PAL BT radio lets you take your tunes from your cell phone or computer outside wirelessly. And while the device is compact, its sound is big. $300, tivoliaudio.com.GIMME SHELTERNot just for the beach, this festive red, white, and blue sun umbrella is simple to set up anywhere you might want extra coverage. $69, westelmmarket.com.ALL THE BUZZThese blown-glass wasp traps fight pests naturally (using only…1 min
Martha Stewart Living|June 2013nail down the truthNail polish is toxic.FALSE Given the continuing debate over the safety of dibutyl-phthalate (DBP), formaldehyde, and toluene, most brands have simply reformulated without them, making so-called “3-free” polishes the industry standard.Nails need to breathe.FALSE “Nails are just dead keratin cells. If they’re healthy, and you’re not experiencing brittleness from the acetone in polish remover, it’s not necessary to take a break from polish,” says Dana Stern, a New York City dermatologist specializing in nail disorders.Dark polish stains nails.TRUE Vampy reds and purples contain more pigments and can cause discoloration. Use a clear base coat first, explains Sally Hansen nail ambassador Tracylee Percival.Never cut your cuticles.TRUE Cuticles are nails’ protective seal. Nipping them away puts nail beds at risk for redness, swelling, and yeast growth. Stern recommends simply pushing cuticles back…2 min
Martha Stewart Living|June 2013a new way to displayTransform a small collection of dinnerware into a mini art installation by arranging it on a shallow wall-mounted shelf. The display is both sleek and functional—and bright elastic is a welcome update on acrylic plate stands. Before hanging, drill a hole on each side about one inch from the back and five inches up (or adjust the spacing so the holes line up with the centers of your plates). Thread elastic cord through the holes, and knot to keep it in place.Hyde open wall-mounted cabinet, in White, 30", $179, cb2.com. Elastic (#7415, color 41), $3 a yd., www.mokubany.com.…1 min
Martha Stewart Living|June 2013put down rootsInnkeeper Sharon Mrozinski of Maine’s Marston House makes a centerpiece that doubles as an appetizer. In the middle of the table, she sets out kitchen shears and a platter of colorful cleaned carrots with the tops intact.BRINE REBORNNext time you’ve hit the bottom of the pickle jar, reserve the salty, vinegary goodness of the brine. You can use it as a base for salad dressing, as a flavor booster in potato or tuna salad, as an add-in to braising liquid, or in place of wine or another acid to deglaze a skillet. Better yet, try mixing one dilly of a cocktail. The dirty martini usually gets its salt and swagger from a splash of olive juice. Delicious—but for a drink with an even brighter tang, try pickle brine. You’ll get…2 min
Martha Stewart Living|June 2013use your noodleRECIPES BY Nora SingleyPHOTOGRAPHS BY Johnny MillerWe say if you’re going to turn on your stove this time of year, it had better be worth it. The following pasta dishes are as luscious and satisfying as they are bright and fresh. The formula? Combine the best of cooked and raw: Think caramelized Vidalia onions with raw cucumbers and mint, or sausage with fresh corn, chiles, and cilantro. Once you get a couple of these under your belt, try improvising with your own favorite summer flavors.ORECCHIETTE WITH SAUSAGE, CORN, AND CHILESACTIVE/TOTAL TIME 20 MIN. SERVES 4 TO 6If you prefer a milder pasta, go light on the chiles.Coarse salt and freshly ground pepper1 pound orecchiette8 ounces sweet Italian sausage, casings removed2 tablespoons unsalted butter1 to 3 jalapeño or Fresno chiles, very…4 min
Martha Stewart Living|June 2013the big chillRECIPE BY Greg LoftsPHOTOGRAPH BY Ryan LiebeSTRAWBERRY PISTACHIO SEMIFREDDOACTIVE TIME 40 MIN. TOTAL TIME 12 HR. 40 MIN. SERVES 12½ cup unsalted roasted shelled pistachios8 ounces strawberries, hulled (about 2 cups)½ cup plus 3 tablespoons sugar, divided3 large egg yolks, room temperature1½ cups cold heavy cream½ teaspoon pure vanilla extract1. 1. Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; purée until smooth and transfer to a fine sieve set over a bowl. Stir purée, pressing on solids to extract as much liquid as possible; discard solids.2. Combine…2 min
Martha Stewart Living|June 2013a driveway reinventedWHEN DOCUMENTARY PRODUCER Nancy Steiner moved into a new house in upstate New York a few years ago, she wanted a big vegetable garden for her family to enjoy. But she did not see a spot for it. After she and a landscape-designer friend, Leslie Needham, walked around the property, they finally stopped at the gravel driveway beside Steiner’s detached garage. The answer was right in front of them.Wow, Needham recalls thinking, this spot gets eight hours of sunlight a day, it’s the right size, and it’s not being used. Within a few weeks, they had erected six 5-by-7-foot raised beds on the space and filled them with organic soil. They left paths around each bed to allow for easy access and built a low stone wall at the entrance…2 min
Martha Stewart Living|June 2013NOW STARRING . . . [SALAD][roasted golden-beet, avocado, and watercress salad]Roasted golden beets ground this delicate summer salad—they cook quickly, keeping oven time to a minimum. A crumbled soft-ripened goat cheese, such as Humboldt Fog, provides a hit of tang and freshness. While avocado adds richness, radishes and watercress impart crunch and a peppery punch. A little olive oil and red-wine vinegar are all the dressing it needs.[fennel, arugula, and pine-nut salad]Toasted pine nuts keep this wispy, ephemeral combination of fennel, parsley, and baby arugula earthbound. One of the brightest and prettiest summer salads we’ve seen, it’s also a perfect weeknight go-to. Using a mandoline or other handheld slicer to cut fennel paper-thin and making an easy dressing (olive oil, lemon juice) hold the prep time down.[tomato, baby-lettuce, and olive-bread salad]We’ve crossed two of our…2 min
Martha Stewart Living|June 2013ASK MARTHAQ: How should I deep-clean my grill at the beginning of summer?Jan EwingHADDON HEIGHTS, NEW JERSEYA: A dirty grill puts you at risk for frequent flare-ups caused by grease and grime, so do an annual deep-cleaning before grilling season. You’ll need rubber gloves, a putty knife, a sponge, and a stainless-steel grill brush to get started. Jamie Purviance, author of Weber’s New Real Grilling (Oxmore House, 2013), and Steven Raichlen, who wrote The Barbecue Bible (Workman, 2008; barbecuebible.com), help us break down the cleaning process for gas and charcoal grills.GAS GRILL HOW-TO1. Unhook the gas line; remove all grates.2. Wearing rubber gloves and using a putty knife, scrape off any grease and carbonized food inside the cookbox. Wash the cookbox and drip pan using a sponge with water and dish…7 min
Martha Stewart Living|June 2013the dog days of summerI ALWAYS SAID there was no more room in my life for another guy. With a husband and three sons, I always made sure our dogs were girls. But when I saw Steve in an animal shelter, I had to bring him home: Finally, a male family member who didn’t talk back or need money for new soccer cleats. Which is why it’s hard to go on vacation without him—no small task, with a big Lab mix. Steve is too large to fly and isn’t exactly a candidate for a road trip, either, since rare is the resort that welcomes 85-pound dogs prone to slobbering. Until recently, he’d only traveled to my mom’s, in Gloucester, Massachusetts, where the family highlight was watching him exuberantly swim at the beach.My family had…4 min
