Food & Wine
Martha Stewart Living

Martha Stewart Living November 2015

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

CALLING ALL MAKERS! Join me—and many iconic industry leaders and successful small-business owners—at our fourth annual Martha Stewart American Made Summit, held at our headquarters in New York City. This daylong event features inspiring talks and panels, as well as a networking cocktail party with Living editors and influencers. (There will also be delicious food throughout the day!) Don’t miss this opportunity to learn from some of America’s most creative innovators. For tickets and more information, visit marthastewart.com/americanmade/event. DRINK Bourbon-Cider Cocktails Celebrate fall with this simple, seasonal apple-cider cocktail. In a pitcher, combine 3 cups apple cider, 1 cup bourbon, 6 tablespoons fresh lemon juice, 8 thin slices fresh ginger, and 8 to 12 thin slices from a small apple. Stir well and chill. Serve over ice. Try making “ice cubes” from cider—they won’t…

2 min.
out & about

AMERICAN MADE MARKET Preserve your favorite Thanksgiving recipes on charming cards from Little Low, in Austin, Texas. For more kitchen essentials, visit our American Made eBay Market. ebay.com/americanmade LIVING BOOK CLUB Celebrated American author John Irving continues to captivate readers in his 14th novel, Avenue of Mysteries (Simon & Schuster). In this story about a man and his mind-reading sister, Irving explores how memories can affect and manipulate the future. marthastewart.com/book-club COLLECTING A collection of serving platters needn’t match exactly to look cohesive on a table. Here, dishes with different blue-trim patterns and in a mix of shapes look wonderfully in sync. Ironstone transferware, right, has a delicate floral design; the large 16½-by-13-inch dish, left, bears a soft feathered edge; and a Wedgwood platter from the 1870s, center, features a simple yellow-and-blue detail. eBay search term: vintage serving…

2 min.
editor’s letter

LIKE SO MANY OF US TODAY, I spend quite a bit of time in front of a screen, communicating with those who aren’t nearby. But that changes on Thanksgiving, the ultimate family holiday. Americans travel great distances to be with loved ones at the same table, and so in honor of this tradition, we’re presenting a special issue that’s a visual road trip of sorts. At Martha Stewart Living, we have the good fortune of meeting crafters, designers, gardeners, and food makers from all over the country, and in letting us into their own corners of America, they’ve led us to discover beautiful sights and stories. This issue was inspired by those discoveries. It’s a tribute to the artisans who saw the potential in the land around them and then did…

6 min.
better birds

I have always tried to raise a few beautiful heritage turkeys for my Thanksgiving table. The poults are ordered early in the year for June or July delivery and are then put in their own freerange pen next to the chicken coops. They are fed organic corn and pelletized food and all sorts of kitchen vegetable scraps, greens from the garden, and even grass cuttings, which they adore. By November, the toms are about 30 pounds; the hens weigh in at about 19 to 24 pounds. Last year I did not grow my own birds, but I knew several local farmers who were raising heritage turkeys. The alwaysinspiring Stone Barns Center for Food & Agriculture—a nonprofit education center in nearby Pocantico Hills, New York— had about 250 heritage turkeys for sale. We…

6 min.
marks of distinction

TIP Wear gloves when planting hyacinth bulbs thıs fall. While their flowers smell sweet come spring, their bulbs can be an irritant and cause an itchy skin rash. FOOD Autumn by the Glass Enjoy the spicy sweetness of warm mulled cider with a twist: the flavor of another fall fruit, pears. In a saucepan, combine 4 cups pear nectar (found in the juice aisle at most grocery stores), 2 cinnamon sticks, 6 whole cloves, and an inch of fresh ginger, thinly sliced. Bring the mixture to a boil over medium-high. Cover, remove from heat, and let steep 15 minutes. Strain and serve hot, garnished with a cinnamon stick and a thin slice of pear. For spiked cider, add a shot of pear brandy. Store in the refrigerator for up to a week; reheat to…

4 min.
new knits on the block

STITCH BY STITCH If you’re new to knitting, check out marthastewart.com/knit-round to get acquainted with basic stitches and terminology, then go to marthastewart.com/stitch-markers to learn to use stitch markers to track rows. Once you have the fundamentals, follow the how-to, below. Our row-by-row patterns for women’s mittens (and for kids’, in parentheses) make them easier to knit than you might think. Supplies 4 doublepointed needles, U.S. #4 2 skeins worstedweight yarn, in different colors 4 single-pointed needles, U.S. #6 Darning needle Split-ring stitch marker (optional) Note Start counting rounds anew at the base of each section. Gauge 20 stitches and 30 rows equal 4 inches on U.S. #6 needles, after blocking. HOW-TO 1. KNIT CUFF Using #4 needles, cast on 36 (26) stitches. Join for working in the round, being careful not to twist stitches. Work in a knit 1, purl…