Food & Wine
Martha Stewart Living

Martha Stewart Living February 2016

We've expanded our magazine to bring you more of the ideas you want for organizing, entertaining, cooking, and decorating- all in one place. Plus, our special Gardening issue, Entertaining Issue, Decorating Issue and Holiday issue are all yours to enjoy as a subscriber.

United States
Meredith Corporation
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10 Issues

in this issue

1 min.
martha’s month

Seasonal Treat This easy Italian dessert is a fun and delicious way to enjoy clementines, so sweet and bountiful this time of year. CLEMENTINE GRANITA Active Time: 30 min. Total Time: 3 hr. 40 min. Makes: 12 24 clementines ½ cup sugar 1 slice (½ inch) peeled fresh ginger 1 tablespoon fresh lemon juice 1. Slice top ½ inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (you’ll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups). 2. bring ¼ cup sugar, ¼ cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. remove from heat; let stand 30 minutes. discard ginger. Stir in clementine…

2 min.

INSTAGRAM FAVORITE We’re fans of the New York City–based Textile Arts Center, which teaches an array of classes, including dyeing, fabric printing, and weaving. Deputy crafts editor Silke Stoddard enjoys following its Instagram, @textile artscenter, which features the work of its artists-in-residence, like this colorful image of a weaving project, as well as fun shots of children immersed in their classes. For more crafting inspiration, check out our feed! @marthastewart ON THE ROAD: NASHVILLE In between listening to live music and sampling hot chicken, take some time to visit the local shops. A few of our editors have found White’s Mercantile, an updated take on the general store, especially enticing. Owned by singer Holly Williams, granddaughter of country legend Hank Williams, it offers a curated selection of goods handcrafted in the South. Afterward, explore…

2 min.
editor’s letter

While putting together this issue, we were also honoring our newest American Made award winners. For one inspiring day in our offices, artisans, farmers, and innovators shared their thoughts for the future. At one point, Arianna Huffington, president of Huffington Post Media Group, said something that especially resonated with me: “We take better care of our smartphones than we take care of ourselves.” It’s something we’re all guilty of—forgetting to enrich ourselves beyond the screen. This issue, filled with tactile ideas, is an antidote to that. One look at the sparkling citrus dishes in “Hello, Sunshine!”—excerpted from a book coauthored by our longtime contributing photographer Victoria Pearson (see sidebar, far right)—and you’ll want to make them, too. There’s also our take on baking with my favorite flavor (“Forever Chocolate Cakes,” page…

4 min.
shaping up

DO YOU REMEMBER the first time you ate a giant, soft, salty pretzel, purchased warm from a street vendor? I do—it was while I was standing in line with my friends, waiting to enter Radio City Music Hall, in New York City, to see its Christmas show on a Saturday morning in December. We were cold, our fingertips were freezing from the frigid air, and the pretzels warmed our hands and our souls. We loved the crystals of salt, and the smooth exterior and somewhat fluffy interior of those pretzels. I dreamed one day of learning how to form and cook them myself. It wasn’t until many years later (I will not tell you how many!) that I was introduced to the creator of what I consider the very best soft…

2 min.
a pretzel primer

1 Prepare dough The dough comes together in minutes in a stand mixer. Let it rise overnight right in the mixing bowl. The next morning, it should be smooth and beautiful and ready to shape. 2 Divide and shape Using a ruler to cut the dough into strips allows for uniform pieces that will bake evenly. For stepby‑step instructions on making favorite shapes, turn the page. 3 Simmer pretzels Cooking for 30 seconds in a mix of water, brown sugar, baking soda, and pale ale helps develop the signature crust. Use a large, flat slotted spoon or spatula so the dough keeps its shape. 4 Add toppings Sprinkle on one topping or a combination—how about an “everything” pretzel? Bake same‑size pretzels together so they cook evenly. CLASSIC Roll a 14-inch strip of dough into a 30-inch rope (for smaller…

5 min.
good things

CRAFT LOVESTRUCK If you’re searching for a classroom’s worth of easy valentines, these charming arrow pens are right on target. Scoop up gel pens in bright colors, and use our template on heavyweight papers—you can quickly produce a whole bunch. BAKED CHICKEN WINGS Active Time: 5 min. Total Time: 45 min. Serves: 4 to 6 3 pounds chicken wings, cut in half at joints, wing tips removed Coarse salt Preheat oven to 450°. Season chicken wings with salt, then arrange in a single layer on a rimmed baking sheet. Bake until golden and cooked through, about 45 minutes. Use a thin metal spatula to transfer wings to a bowl. Toss with desired sauce (see page 28); serve. How-To Arrow Pens Supplies Colored heavyweight paper Craft scissors Fringe scissors Double-sided tape Capped gel pen Notebook with elastic band Fringe scissors, by Martha Stewart Crafts,…