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Better Homes and Gardens

Better Homes and Gardens February 2019

Get Better Homes and Gardens digital magazine subscription today and find out how to turn your home into a comfy, inviting haven. Every issue is packed with bedrooms that wrap you in warmth, kitchens that start your day with sunshine, gardens that greet you with gladness, porches that put you at peace, and recipes that become instant family classics.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Monthly
$3.99
$14.99
12 Issues

in this issue

2 min
how to braise anything

1 BROWN ALL OVER This step isn’t about cooking the meat through; it’s about searing all the sides to develop a dark, golden brown crust. During the process, the caramel flavors transfer to the cooking fat. 2 BUILD DEPTH Once the meat is browned, remove it to make room for any combination of vegetables, aromatics, herbs, and spices. As they sizzle in the fat, their flavors amplify and build complexity. 3 DEGLAZE THE POT At this point there will be lots of browned bits at the bottom of the pot. This is braising gold. Pour in your desired liquid (broth, wine, beer, etc.) and use a wooden spoon to scrape up the tasty stuck-on bits. 4 COOK LOW AND SLOW It’s time to return the meat to the pot, cover, and pop it in the oven. Now…

1 min
we heart cake

growing up, Molly Yeh’s family was lax about holiday traditions—barring one. “Our Valentine’s Day cake was the one recipe we made once a year, every single year,” says the author, blogger (mynameisyeh.com), and host of Food Network’s Girl Meets Farm. Molly has continued the annual bake since moving away from home (first to New York City, then to her husband’s family farm in North Dakota). The almond-flavor sponge cake and whipped cream frosting are nonnegotiable, but Molly decorates the cake differently every year. “My mom would do a simple dusting of powdered sugar and a dollop of whipped cream, but I love going all in on decorations.” We love this sweet tradition so much, we made it our own with this design inspired by Molly. PHOTOS: (CAKE) BLAINE MOATS, (PORTRAIT) COURTESY…

1 min
the dirt

This time of year may still be cold and gray, but there’s a quick way to conjure some green indoors. Give a few root vegetables from the store (or your basement or cellar if you’ve grown your own) light, moisture, and warmth, and they’ll sprout leafy tops you can eat. The action happens fast—most sprouts begin to appear within a week—which makes growing them a fun indoor project for stir-crazy kids, as well as any gardener eager for spring. There are two methods for sprouting (see right), depending on your willingness to sacrifice a whole vegetable. Either way, because root vegetables have nutrients that help them survive winter underground, they will keep growing leaves as you pick them—almost until it’s time to get back into your garden again. EAT YOUR GREENS Put…

1 min
make it work

BEFORE CLOSED OFF Walls isolated the kitchen and made it feel dark despite its window. INEFFICIENT The sink cut into prime counter space near the range. UNDERUTILIZED The hallway felt like trapped space—not ideal in a home with only 800 square feet. AFTER EASY FLOW With no interior walls, the kitchen and dining area became one brighter space. BETTER FUNCTION A peninsula provides seating and storage. The fridge relocated to a former closet, allowing the sink to move. Net gain: More usable counter space near the range.…

1 min
shades of lilac

IN DECORATING this master bedroom, New York interior designer Alex Papachristidis sought visual—and marital—harmony. “The client loves purple. Her husband loves blue. We needed a compromise that didn’t look like one,” he says. Papachristidis started with a rug including both colors. From there he mixed periwinkle bedding and curtains with deep violet accents. Changing up the patterns and tones—”not one of the blues or purples is exactly the same,” he says—gave the room dimension and character. GARDEN-INSPIRED COMBOS TRANQUIL Pair cool purple with cornflower blue for a calming setting, especially a bedroom. TOP Lush Lilac DE5970 BOTTOM Safe Harbor DE5865 (Dunn-Edwards) FRESH Green and purple are a fail-safe pairing—like flower petals against leaves. TOP Royal Lilac PPG1250-7 BOTTOM Peacock Green PPG1140-7 (PPG) VIBRANT Peach brings energy and warmth without overwhelming lilac. TOP Autumn Crocus 28-9 BOTTOM Azalea…

2 min
score a party touchdown with artichoke dip

THE BASIC DIP Rinse and drain two 14-oz. cans artichoke hearts in a fine-mesh sieve. Wrap artichokes in paper towels; press to remove as much excess liquid as possible. Chop coarsely. In a large bowl stir together one 8-oz. carton sour cream and 2 Tbsp. flour. Stir in artichokes, ½ cup mayonnaise, and ½ cup finely shredded Parmesan cheese. Transfer to a 9-inch pie plate. Sprinkle with ¼ cup Parmesan cheese. Bake at 350°F for 30 minutes or until edges are lightly browned and mixture is hot in center. Cool 15 minutes. Makes 3 cups. FLAVOR CHANGE-UPS 1 ITALIAN SAUSAGE In a skillet brown 4 oz. bulk hot Italian sausage. Stir into sour cream-artichoke mixture along with ¼ cup chopped Kalamata olives and 2 Tbsp. capers. Top with ½ cup cherry tomatoes and ¼…