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Better Homes and Gardens

Better Homes and Gardens July 2021

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

3 min
editor’s letter

SWEET memories Our beautiful cover of frozen treats inspires me to confess something: I love ice cream—perhaps a little too much. (I enjoy it enough that I try not to keep any in the house.) It will come as no surprise that ice cream was a big part of my childhood. My dad, not normally a man with a sweet tooth, was like a little boy in its presence to the end of his long life. Every Saturday night when I was young, my parents invited people over for a cookout. Usually, the guests were a mix of students from the nearby university, new members at church, or old family friends. The table was always full of life and conversation. There I learned valuable lifelong lessons on how to conduct myself…

6 min
pop stars

Rainbow Fruit Pops The only downside to these 100-percent fruit pops is how fast they disappear from the freezer. Puree fresh kiwi, raspberries, peaches, and blackberries; layer in molds; and freeze. PRO TIP For well-defined layers put each pureed fruit in a plastic sandwich bag, cut off a corner, and squeeze into the molds. To watch our how-to video for this recipe, click here RAINBOW FRUIT POPS HANDS-ON TIME 20 min. TOTAL TIME 20 min., plus freezing 4 hr. 2 kiwis1 cup fresh raspberries1 cup cut-up peeled fresh peaches and/or mango1 cup fresh blackberries 1. In a blender or food processor puree each fruit separately until smooth. 2. Divide kiwi puree among eight 3-oz. ice-pop molds. Repeat with raspberry puree, peach puree, and blackberry puree. Insert sticks; cover and freeze at least 4 hours or until firm. Makes 8. EACH…

4 min
pretty / tough

One of landscape designer Margie Grace’s favorite materials is so humble it rarely gets a second thought. “I love gravel,” she says. “It feels so timeless and earthy, and you know the soil is breathing beneath it.” In the yard around her and partner Dawn Close’s ranch house in Montecito, CA, gravel is the foundation of her design. By combining the material with airy grasses and perennials, she created a space that’s easygoing, surprisingly soft-looking, and drought-tolerant. “I really, really wanted to crack the nut on water,” Margie says. (Though her area gets little rain year-round, drought conditions can occur anywhere in the country.) “I wanted super-low water use but a lush feel.” She also wanted to find a way to carve the backyard, which was an expanse of drought-dead grass when…

2 min
melon oranges

Eclectic Cocoon Rich melon hues offer all the perks of orange minus its tendency to feel spicy or boisterous. “They’re warm, nurturing, and embracing,” says designer Sara Bengur, whose papaya-tinted wall, left, juxtaposes vivid blue Iznik tiles from her native Turkey. Varied tones of orange in the rug and throw pillows build color without matching exactly. “Color can feel as peaceful as a neutral if the tone is right—natural and muted.”SARA BENGUR Vintage Refresh If you want your walls to radiate warmth without making too strong a statement, look to pale cantaloupe. Emily Cosnotti of the design blog The Sweet Beast updated her 1920s bathroom, right, with a hushed melon that doesn’t take attention away from the original tile. “It’s a cheerful color but still classic,” she says, noting the white and black tiles…

4 min
strawberry coffee cake

While I only remember meeting my Aunt Tilly once or twice (she was actually my mother’s aunt—my grandmother’s sister), she was famous in my family. More accurately, her apple cake was famous. When I was growing up, Aunt Tilly’s Apple Cake made a regular appearance at most special occasions, from birthdays to bat mitzvahs to housewarmings. In 2002, it won recipe of the year in the local paper. That cake was one of a handful of beloved Ashkenazic recipes passed down from my grandmother and her siblings to my mom—recipes like Aunt Rose’s Mondel Bread and my Nanny’s blintzes. We know relatively little about my mother’s family, but recently I did learn that before immigrating to the United States from what is today Ukraine, my great-grandfather was a baker. Since pocketing…

12 min
we’re all ears

FRESH Corn Salad WITH Stone Fruit & Herbs Corn is at its most flavorful when it’s freshly picked. When you can get your hands on barely-off-the-stalk corn, shave raw kernels right off the cob. In this interpretation of fattoush—a Lebanese salad with veggies and toasted flatbread—corn brings sweet crunch to ripe nectarines, herbs, and a bright vinaigrette. FRESH CORN SALAD WITH STONE FRUIT & HERBS START TO FINISH 30 min. 2 pita bread rounds, split horizontally3 ears corn, husks and silks removed2 to 3 nectarines, plums, and/or peaches, sliced or chopped1 cup chopped sweet onion2 green onions, white and green parts chopped¼ cup cider vinegar½ cup coarsely chopped fresh mint and/or flat-leaf parsley 1. Preheat oven to 400°F. Place pita bread rounds on a baking sheet and brush with 2 Tbsp. olive oil. Bake 8…