Eat Up
Summer
Long days,
no-cook dinners
& nonstop fun

Just Picked

Dig into
farmers market
season

Hit the Road

Find out
which national
park is
calling you

J ULY/AUGUST 2024 BH G.COM

ON

A

REAL

VACATION

GO ON,
TAKE A HIKE.

GO

GO EXPLORE

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CONTENTS
JULY/AUGUST 2024 ● VOLUME 102 ● NUMBER 7 & 8

42
2

BHG July/August 2024

Hedges help
create a place
for privacy and
play in a Seattle
backyard.

8 Editor’s Letter
10 Off the Page
12 Dream: Inspiration
of the Month

90 Cookbook
100 Workbook
112 Stylemaker

Life in Color

64 Endless
Summer

An 1894 cottage
on the Jersey
Shore marries
classic charm with
modern ease.

74 Take the

Heat Out of the
Kitchen

Easy recipes
and smart
strategies to
make summer
cooking a little
more chill.

O N T H E C O V E R photo C A R S O N D O W N I N G styling C H A R L I E W O R T H I N G T O N

82 The Family That
Grows Together

Under the same
roof for the first
time in decades,
a family finds
new connection
in the garden.

PHOTO: MIRANDA ESTES

In Every Issue

We love our eggs any style...
as long as they’re the best.

Sunday brunches are the best of times.
Which is why ordinary eggs just don’t measure up.
Eggland’s Best eggs have more of the delicious, farm-fresh,
taste we love–for any meal or any time of day.
Superior nutrition, too. With 6 times more vitamin D, 10 times
more vitamin E, and 25% less saturated fat than ordinary eggs.
Eggland’s Best eggs. Amazing moments deserve nothing less.

Better taste. Better nutrition. Better eggs.®

CONTENTS
VOLUM E 102 ● NU MB ER 7 & 8

64

Celebrate
What we’re
loving this month.

16 Just Add Water

Inspiration for a
refreshing July 4th.

Shop

26 On Trend: Shells

J U LY/AU GU ST 2 024

●

Our latest finds in a
timeless seaside motif.

28 Here’s the Scoop

Do

30

30 Down to an Art

A spirited art
collection—and
plenty of
pink—uplifts a
Georgia home.

26

38 It’s Go Time

Tips for happy
traveling with
your pet.

40 Upside-Down Cake

Our stone fruit rendition
of a beloved dessert.

42 Green Retreat

A couple transform
their urban backyard into
a verdant escape.

48 Summer on a Stick

State fair-inspired
sweet and savory foods.

50

I Did It! A gardener
grows a soaring rosecovered archway.

54 5-Ingredient No-Cook

Summer Sides

Make the most of
flavorful peak-season
produce.

Thrive

40

Feel good, look
good, live well.

102 Pick Your Park

Personality

Whatever your travel
vibe, there’s a national
park for you to explore
this year.

74
4

BHG July/August 2024

106 Glowy Skin from
the Inside Out

The best foods to eat
for healthy skin.

110 In the Know

PHOTOS: (HYDRANGEA) TAMARA_KULIKOVA/ISTOCK BY GETTY IMAGES, (POWDER ROOM) EMILY FOLLOWILL, (GARDEN) CAITLIN ATKINSON,
(SCONCE) KELSEY HANSEN, (CEVICHE) CARSON DOWNING, (PLUMS) JOSEF MOHYLA/GETTY IMAGES
FOR SERVICE ON YOUR SUBSCRIPTION, INCLUDING CHANGE OF ADDRESS, WRITE TO: BETTER HOMES & GARDENS CUSTOMER SERVICE, P.O. BOX 37449, BOONE, IA 50037-0449.
PLEASE ENCLOSE YOUR ADDRESS LABEL FROM A RECENT ISSUE. OR VISIT US AT BHG.COM/MYACCOUNT.

Five BHG lab-tested
ice cream makers.

Get your free wall-anchoring kit today!
For more home safety ideas, visit IKEA-USA.com/SaferHomes

Make Shopping
a Breeze
Chicken Pot Pie

Your Dog’s Gourmet
Grocery List

™

STEPHEN ORR

DAREN MAZZUCCA

Vice President, Editor in Chief

Sr. Vice President, Group Publisher

Creative Director JENNIFER D. MADARA
Executive Editor OMA BLAISE FORD
Managing Editor GREG KAYKO

Vice President/Publisher DONNA LINDSKOG
Executive Director, Marketing LAURA FRY

HOME, GARDEN & STYLE

BLUE Life
Protection
Formula
Chicken &
Brown Rice
Recipe

Home Editor AMY PANOS
Style & Design Director JESSICA THOMAS
West Coast Editor, Gardens MIRANDA CROWELL
East Coast Editor, Home MONIKA BIEGLER EYERS
Senior Home Editor KATHY BARNES
Senior Market Editor LAUREN BENGTSON
Editorial Apprentice CLAIRE HOPPE
Test Garden Manager SANDRA J. GERDES

FOOD & ENTERTAINING
Food Editor JAN MILLER
Editor KATLYN MONCADA
Assistant Editor ERIN HOOKER

LIFESTYLE

BLUE
Homestyle
Recipe
Chicken
Dinner

ADVERTISING SALES
NEW YORK
Brand Directors LISA ISOLDI, MARIA JAKUBEK,
JENNIFER KALAT, DEBORAH MARESCA
Sales Director CHRISTINA FARRINGTON
Associate Account Executive HAYLEY SOLOMON
Assistants DONNA LACHANCE, JILL O’TOOLE
CHICAGO
Brand Directors MICHELLE BUTLER-MINGEY,
VICKIE SANDBERG-MCNAY, SARAH WITTOSCH
LOS ANGELES
Brand Director CHERYL SPEISER

TRAVEL
National Manager KATY HILDMAN

Health & Features Director AMY BRIGHTFIELD

MARKETING

ART

Marketing Director JUSTINE RUSSO
Marketing Coordinator BRITTA MEIER

Design Director STEPHANIE HUNTER
Deputy Art Directors
LORI STURDIVANT, JARRET EINCK
Associate Art Director MAGGIE GOLDSMITH
Senior Graphic Designer LIBBY PETERSEN

ADMINISTRATION & PRODUCTION
Copy Chief ANGELA K. RENKOSKI
Senior Copy Editors ERIKA BJORKLUND,
MADELAINE JEROUSEK-SMITH,
MARTHA COLOFF LONG
Production Editor CINDY MURPHY
Editorial Business Manager HOLLY PRUETT
Photo Coordinator JAKE ROUDABUSH

PRODUCTION
Production Director JOHN BEARD
Senior Production Manager LIBBY EHMKE

ALYSIA BORSA
President, Lifestyle

MÉLANIE BERLIET
SVP & Group General Manager, Home & Design
Chief Revenue Officer BRIAN KIGHTLINGER
VP, Strategic Partnerships ANDREA ROGAN
VP, Lifestyle Marketing KRISTIN GUINAN

BHG.COM

BLUE
Nudges
Jerky Cuts

VP & General Manager EMILY MANCHESTER
Editorial Director SHEENA CHIHAK, RD
Associate Editorial Director, News LAUREN PHILLIPS
Associate Editorial Director, Evergreen CAITLIN SOLE
Senior Editor, Food & Recipes SARAH MARTENS
Senior Editor, Garden VIVEKA NEVELN
Visuals Editor CASEY OTO
Editor, Home EMILY VANSCHMUS
Associate Editor BRYCE JONES
Social Media Editor GINGER PERRA
Associate Social Media Editor PAIGE DORN
Editorial Assistant HALEE MILLER

CONTRIBUTING EDITORS
West Coast Sarah Alba, Jennifer Blaise Kramer,
Karen Reinecke, Johanna Silver, Nan Sterman,
Liz Strong
Southwest Lauren Ramirez
Midwest Jennifer Berno DeCleene, Ella Field,
Kelly Ryan Kegans
Northeast Stacy Kunstel, Karin Lidbeck-Brent,
Tovah Martin, Anna Molvik, Charlotte Safavi
Southeast Andrea Caughey, Paige Porter Fischer,
Sandra Mohlmann, Lisa Mowry, Marty Ross

6

BHG July/August 2024

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Please Recycle This Magazine
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EDITOR’S LETTER
onto our
lawns. A bright green, well-clipped, well-edged front
yard shows you are a respectable member of the
neighborhood, that you keep your house in good order,
pay your taxes, and help your community. It is both a
symbol and a cliché of the American Dream.
On the other hand, let a lawn get a bit wild—maybe
too long or dotted with dandelions or clover—and the
HOA might send you a citation. In some communities,
ripping out your lawn and replacing it with a water-wise
gravel garden or a mix of flower or vegetable beds could
upset some neighbors and make them wonder if you’ve
gone rogue (at best) or a little mad (at worst).
It takes a lot to keep grass in a state of perfection:
Chemicals and mowing are part of a menu many
Americans deploy on their yards regularly. But we make
a mistake when we think of our turf in isolation. It is,
of course, part of our property, but it also is connected
to our environment. Anything we add to our lawn ends
up going somewhere. Storms wash excess fertilizers,
herbicides, and pesticides into the gutter then to the
storm drain, then to a river, then to a lake or an ocean.
Runoff nitrogen or phosphorus can turn ponds and lakes
green with toxic cyanobacteria or blue-green algae and
can create giant low-oxygen spots in oceans. To combat
this, some states have
banned phosphorus in
home fertilizers.
Using organic
fertilizers can help
because they are slower
to release and break
down in the soil. But
their overuse can be
a problem as well.
To get the right balance,
look for products with NPK (nitrogen/phosphorus/
potassium) numbers around 10 or lower listed on the
package. Also consider allowing a little imperfection
into your grass. These days, people are questioning
pristine turf, with clover lawns trending on platforms
like TikTok as new homeowners look for ways to be
more environmentally responsible. Many are eschewing
lawns altogether in the hotter, drier parts of the country.

The Great
American
Lawn?

LET TERS + COMMENTS
BHGEditor@dotdashmdp.com
SUBSCRIP TION HELP
BHG.com/MyAccount
or email us at BHGcustserv@
cdsfulfi llment.com
or call 800/374-4244

8

BHG July/August 2024

I’ve had small lawns at the three houses I’ve owned
in my life in the Northeast and Midwest. All of them
have been imperfect and organically “maintained.”
I put that word in quotes because my personal lawn
philosophy has always been laissez-faire. Herbicides?
No. Weeds? Yes. I only hand-pull the really big ones
like thistle, burdock, and as many of the dandelions
as I can keep up with. Water? Only during dry spells.
Fertilizer? Sometimes, but only if the grass seems
unhappy, and even then, only with compost or low-NPK
products with zero phosphorus. Pesticides? Never—I
don’t want to kill the critters traveling on their merry
way around and through my property.
Why do I do this or not do that? Because my current
lawn in Cape Cod sits in a very fragile ecosystem,
which I am learning more about every day. Each input
I use in my garden has the potential to percolate
down through our sandy soil, not only to my well and
drinking water but also to the underlying aquifer
whose water fills the nearby freshwater kettle ponds.
As well as the nearby streams, which, during storms,
flow into the salt marshes and the ocean and bay.
I love this dynamically idiosyncratic landscape very
much—a thousand times more than I love my lawn.
That’s why I can live with a few dandelions, clover
patches, and yellowed bare spots. The beauty of nature
is all about imperfections. And if I want my lawn to be
part of the natural world, then I’m going to let it be what
it wants to be. Who am I
trying to impress anyway?
I’ll bet if you look around
your ecosystem, you’ll notice
natural features you love and
STEPHEN ORR,
want to protect. Change can
Editor in Chief
start right in your front yard.
instagram @steporr

PHOTO: CARSON DOWNING; HAIR STYLIST: IVY BOYD

W E LOA D A LO T O F E M O T I O N A L B AG G AG E

OFF THE PAGE
Entertaining
Essentials
Gather in style with new
summer party
picks from the Better
Homes & Gardens®
collection at Walmart.

Glass Beverage
Dispenser, $15

Galvanized 2-Tier
Serving Tray, $19

SUNNY
Florals

If you want a garden full of beautiful flowers but don’t want
to have to water them constantly in peak summer heat, check
out garden editor Miranda Crowell’s selection of top waterwise picks. These 35 colorful blooming plants, including
coneflowers, daylilies, French marigolds, and geraniums, thrive
in the sun and aren’t water hogs. BHG.com/SummerFlowers

Do you have
DIY FOMU?

Marry Me
Pasta Salad
The internet is
swooning over Marry
Me Chicken. Our take
on the viral dish is a
summery pasta salad
of cheesy tortellini,
tomatoes,
and basil
worthy of
an “I do.”

Our new BHG DIY Trend
Report found that
70 percent of DIYers suffer from FOMU,
or the fear of messing up. Find out how
to beat it and what other trends our
study revealed at BHG.com/DIYReport.

Bamboo Melamine
Dinner Bowl, $3

Stainless Steel
Flatware Set for 4, $20

All-in-One
Serving Caddy, $15
Check out the full
outdoor entertaining
collection and more at
BHG.com/Walmart.

Get Social with Us
@mybhg

10

BHG July/August 2024

@betterhomesandgardens

@bhg

@better.homes.and.gardens

@bhg

PHOTOS: (FLOWERS) KRITSADA PANICHGUL, (PASTA) CARSON DOWNING

Make It Bloom

Romance is in
the details

Introducing new wedding invitations, designed by Minted
artists and curated by the celebrated BRIDES® editorial team.
Best is yet to come

by Dijain Lien

Every design is ready to tailor to tell your love story, your way.

20% off your first order
CODE: BRIDES2024 | EXPIRES: 12/31/2024
M I N T E D.C O M / W E D D I N G

Dream

Inspiration of the month

DOWNTIME
12

We’re raising our expectations
of the backyard patio with
a multipurpose play space
for casual living.

BHG July/August 2024

Shade
structures and
rugs define
the living and
dining areas.

●
Pittsburgh design
firm Jennifer Janeway
Designs wrapped this
elevated exposedaggregate patio with a
2-foot-wide border
of stone planting beds
then filled them with
plants that bring interest
all season long. It’s a
look that evokes the
feeling of a garden room,
something Janeway’s
clients Bill Hunt
(her father) and his wife,
Alicia, appreciate.

by K AT H Y B A R N E S photos D AV E B R Y C E

July/August 2024 BHG

13

The Dream List
String lights
wrapping branches,
uplights under
trees, lanterns on posts,
and a firepit make
the patio eveningready.

1

DINING
OUT

At the end of a busy day,
there’s nothing we want
more than a place to
unwind. A patio outfitted
with creature comforts
like cushy all-weather
furniture, overhead
protection from harsh
sun, and barefoot-pleasing
rugs blurs the lines
between indoors and out.

2

BONUS
FEATURE

3

TABLE
SERVICE

Simplify entertaining
with furniture that
serves an extra purpose.
An inset galvanized
trough, the star of
the dining table from
Woodbridge Furniture,
can be filled with ice for
beverages or cold dishes.
You’ll never carry a
cooler to the patio again.
Or you could skip the ice
and plant the tray with
greenery or succulents.

Although it might not be
the first thing you think
of when choosing patio
essentials, a buffet will
become a workhorse
serving piece. One with
open shelves allows
you to stage your meal
when you have company,
reducing trips back and
forth to the kitchen. n

14

BHG July/August 2024

CEL E B R A T E

An Independence Day party that bursts with cool ideas.

We love
how the heads of
spider mums
look almost like
fireworks.

Just Add
Water
Quench your thirst for
a fun and festive
Fourth of July with these
water-inspired ideas.

16

BHG July/August 2024

With a swimming pool-blue tablecloth and floating centerpiece, this table will help everyone
feel chill. The cloth is an easy DIY using powdered dye and ice, which leaves behind a watery pattern
as it melts. Float flower heads and star-shape candles in your 9×13" glass pan for an effortless
centerpiece. Even the enamel splatterware dishes match the theme. Watch a video on ice dyeing
at BHG.com/IceDye and see page 100 for how-tos on all the projects featured here.

by A M Y PA N O S photos K E L S E Y H A N S E N produced by S U Z O N N E S T I R L I N G & J E S S I C A T H O M A S

CEL E B R A T E

Star-shape
stickers act
as reverse stencils.
You paint the
blue rectangle right
over them,
then peel them
off when dry.

S TA R S A ND S T R IPE S F OR E V ER
Basic watercolor paints and a yard of canvas or denim fabric are used
to create this breezy impressionistic version of the American flag. It’s a fun family
project you can make in whatever size you like. The rules of flag display
decorum apply to this painted one too. Take care not to leave it out in the
dark or bad weather and don’t let it touch the ground.

18

BHG July/August 2024

Besides July 4,
several other days
of the year
call for letting Old
Glory fly. See
BHG.com/American
Flag for a list.

GET CRACKIN’ WITH PROTEIN POWER.

CEL E B R A T E

Out of
the Blue
Mother Nature
gives us plenty of
purple flowers
but not many that
are truly blue.
No worries—you can
dye them yourself
using liquid food
coloring. It can take
a couple of days
for the dye to soak
in, though, so do
think ahead.

PAT R IO T IC P O SIE S
Showy blooms burst out of their container in this splashy arrangement made with grocery store
flowers. The beauty is in the mix of multiple fluffy shapes and shades of the main
colors—red and pink, blue and purple. We used white spider mums, red carnations and gerbera
daisies, and blue delphiniums. For the lighter blue flowers, we dyed white carnations
and daisies using food coloring (see above right). To build a loose, lively arrangement, start
with the largest flower heads, then fill in with smaller ones and baby’s breath.

20

BHG July/August 2024

202 Reynolds Consumer
C
C.
© 2024
Products, LLC.

CEL E B R A T E

ROUND
A ND ROUND
These DIY watercolor fans
have major party
decor power. String them
together with bakers
twine to make a garland,
hang them overhead,
or run them down
the center of the table.
They’re made from
banner paper that’s been
painted and splattered
with watercolors.

22

BHG July/August 2024

CEL E B R A T E

L E AV E R OOM F OR DE S SER T
A birthday party for America (we’re 248 this year!) calls for cake. Liquid strawberry gelatin poured over a still-warm white cake creates
a watercolor look, but the real showstopper is the frosting. We upgraded the usual whipped cream to a confection made with cream cheese,
powdered sugar, and heavy cream (recipe on page 97). Serve the cake chilled and with fresh fruit for a sweet ending to the holiday. n

24

BHG July/August 2024

BUYING IN FORMATION : BHG.com/Resources

PHOTO: CARSON DOWNING

We salute the
humble Jell-O poke
cake, that colorful,
nostalgic treat born
in the ’70s. It’s
simple to make and
looks festive.

1

Embroidered linen
in Coral or Blue. Coquilles
Cocktail Napkins,
$48/4; chefanie.com

2

2

Handmade in
Italy. Sand Dollar
Ceramic Platter, $42;
hudsongracesf.com

1

3

Fair trade, eco-friendly,
and handwoven in
Colombia. Trim available
in 19 colors. Seashell
Woven Placemat, $29;
macondoforever.com
4

Durable bamboo,
picnic- and patiofriendly. Natural
Reusable Bamboo
Shell Plates, $58/6;
merimeri.com

On Trend

3
4

STYLING: JARRET EINCK

This timeless seaside motif
never really goes out of style, but as with
beachcombing, there are always
new discoveries. Our latest finds look
especially fresh in woven
rattan, sustainable bamboo,
and high-shine brass.

Mosaic-inspired
wallpaper with a
subtle raised
texture. Sandbar,
$198 (27"×27');
serenaandlily.com

shop
6
5

Natural rattan
with a sturdy wire
construction. Woven
Rattan Shell Basket
(12"×7¼"×4¾"), $158;
brookeandlou.com

5

6

An easy way to
elevate your
favorite summer sips.
Seashell Brass
Drink Stirrers, $40/4;
anacuahouse.com
7

The whimsical ruffled
frame is made to look
like weathered coral.
Atoll Rectangular
Mirror (36"×26"), $349;
ballarddesigns.com

8

8

The fluted vase
in a commanding
size is just as dramatic
without flowers
inside. Shell-Shaped
Vase (9¾"×11¾"),
$35; hm.com

7

9

Shell Toile Paper
Cocktail Napkins in
Coral and Blue, $6/20;
casparionline.com
10

Mini blue seashells
add a playful touch to
simple white sheets.
Beach Shells Blue Sheet
Set, from $40 for twin;
southerntide.com
11

The sophisticated
shape and high-shine
fi nish instantly elevate
a desk or side table.
Shell Table Lamp, $99;
urbanoutfitters.com

10

12

9

Versatile fluted
glasses with
subtle embossed
shells. Versailles
Tumbler, $65/6;
larochere-na.com

Keep these napkins
out on your bar
or countertop for
a touch of resortinspired style.

13

11

A vintageinspired candle
sconce in trendy
lacquered brass.
Shell Brass Wall
Sconce, $103;
maisonflaneur.com ■

12

by L A U R E N B E N G T S O N photos K E L S E Y H A N S E N

13

July/August 2024 BHG

27

shop
Here’s
the Scoop

Meet Your
Match

The BHG testing
lab put 20 ice cream
makers to the
test, evaluating ease
of use, cleanability,
design, and—most
important—the frozen
treat’s taste.
These five topped
our list.

BEST MANUAL

Donvier Manual Ice
Cream Maker, $100;
amazon.com

●

BEST OVERALL
Ninja Creami Deluxe 11-in-1
This sleek machine has
11 programmed settings to
create different frozen
desserts and drinks,
including sorbet and
milkshakes. It allows you to
swirl in toppings and
churns a 2-pint batch of ice
cream in just 5 minutes.
Plus, all parts are
dishwasher-safe. $250;
ninjakitchen.com

BEST SMALL

Cuisinart Ice Cream
Maker, $70;
cuisinart.com

BEST ATTACHMENT

KitchenAid Ice
Cream Maker
Attachment, $100;
kitchenaid.com

BEST SPLURGE

Breville The Smart
Scoop, $500;
breville.com ■

Hover your phone
camera here
for our full buying
guide.

28

BHG July/August 2024

by C L A I R E H O P P E photos J A S O N D O N N E L LY

Blanket Fort
Dinosaur
Dad

Vanilla
Milk
Cream

The best things in life start
with the simplest ingredients.

COLOR PLAY
Interior designers Lathem
Gordon and Cate Dunning carried
a thread of pink throughout
Sonia Jain’s home. In the
living room, the rosy hue appears
on drapes, and the flurry
of sofa pillows—especially the
wool chartreuse with mustard
undertones—intentionally
mismatches it.

by K AT H R Y N O ’ S H E A- E VA N S photos E M I LY F O L L O W I L L

decorate

An affinity for pink and works
by female artists inspired the use
of color in this Georgia home.

M

y house was
‘builder-grade gray’
when I moved
in,” recalls Sonia
Jain. For a lover of full-throttle
color, that part was already
practically unlivable. Then came
the pandemic. “Where I worked,
everything was gray—the
cubicle, the walls. And I got to
a point, because I was basically
just going home, and to work,
and sometimes the grocery
store, where I wanted to see
colors!” she says. “I was dead
set on wanting my main floor
to be white so we could splash
color everywhere.”
But not all hues in the crayon
box are created equal for Sonia.
She especially loves pink, a
color that’s practically a family
heirloom because it was
used all over her childhood

home. “I grew up in the South,
but my parents were raised
in India. And when they were
building what has been the
house they’ve lived in for
30 years, they had help from a
designer who said, ‘This is the
color of the ’90s,’” she explains
of the hue she still gravitates
to and loves for the sense
of calm and refreshment it
provides her.
So when Sonia enlisted
Atlanta’s GordonDunning
Interior Design to assist in
achieving her vision, that color
rose to the forefront—literally.
“There’s a reason we say
rose-colored glasses,” says
designer Lathem Gordon.
“Seeing through a pink lens
makes things more yummy
and beautiful and happy,
because, just like yellows,

July/August 2024 BHG

31

decorate
ON DISPLAY
Floral-print wallpaper lines the
backs of the living room’s
new bookshelves, left. Artwork, such
as the pieces hung on the
shelves and propped among books,
helps this home library feel
approachable and collected.

DESIGN TEAM
Cate Dunning (left) and Lathem
Gordon (center) of GordonDunning
Interior Design helped homeowner
Sonia Jain design her home
around her art collection. “There’s
this softness with a little punch
and a classic, traditional element
with a little fun,” Gordon says.

there are a lot of undertones to it and a
lot of connotations.”
A trove of collected art Sonia had
been stashing away in a closet helped
hone the palette. “A lot of the spirit
and color of the whole house came
from the art she had collected,” Gordon
says. Sonia gravitates to female artists
and likes to hang pieces as if they are
in a kind of conversation with each
other. Some of the artists are friends
in real life, and to Sonia, it’s as if
they’re mingling on the walls as well.
“There’s just something really lovely

32

BHG July/August 2024

about them hanging together; it
reminds me women make a network
wherever they are,” Sonia says.
The feminine element is a nice
counterpoint to a time in history when
female artists weren’t championed.
“I took an art history class in
college,” Sonia says, “and one of our
assignments was to write an essay
about ‘why there are no great female
artists,’ either supporting that thesis
or rejecting it.” Clearly, if her walls
could speak, they would say great
female artists are everywhere.

You should be
designing
around the person
who lives there
so they look their
most beautiful—
so they glow
from within.”
—LATHEM GORDON,

interior designer

WONDERLAND
WHIM
Rather than permanently affix
Schumacher Chinois Palais wallpaper
to the dining room walls, the
designers put the splurge paper in
frames, “so theoretically
the panels could go with Sonia one
day,” Gordon says. The antique
herringbone table and the head chairs
made in India supply a layer of
history to the 2018 home. “The dining
room feels like you could be in
a whole different world—like Alice
through the looking glass,”
says Sonia of one of her favorite
rooms. “You just went into a
magical place.”

decorate
PERFECTLY IMPERFECT
Handmade in Morocco, zellige tile echoes the
aquatic hues of the Janet Hill painting
on the range hood. “We love zellige because it
adds so much interest and variation of
color, texture, depth—all of it,” Gordon says.
Mercury glass pendants bring extra
glimmer overhead.

34

BHG July/August 2024

Mixes Well

O F A B E T TE R R E A L E S TATE E XPE R IE N CE

The Better Homes and Gardens® Real Estate brand is a real estate
lifestyle leader. BHGRE® affiliated agents design a personalized
real estate experience that suits your style and supports your home
buying and selling dreams.

FIND YOUR DREAM HOME | BHGRE.COM
©2024 Better Homes and Gardens Real Estate LLC. All rights reserved. Better Homes and Gardens®, BHGRE®, the Better Homes and Gardens Real Estate
Logo and Expect Better® are registered service marks owned by Meredith Operations Corporation and licensed to Better Homes and Gardens Real Estate LLC.
Better Homes and Gardens Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently
owned and operated.

decorate
PRETTY IN PINK
A Joya Mukerjee Logue painting,
left, kicked off the palette in
the primary bedroom. For the walls,
Sonia chose Benjamin Moore
Pink Cadillac, a soft yet uplifting
tone. Green accents brought
in needed contrast.

ART UNDERFOOT
“Rugs are like artwork too,”
Gordon says. In the mudroom
hallway, below, scalloped
jute rugs were used to add interest
to the floors in a natural, not
a “look at me,” color.

Gallery Walls
Sonia says she collects art that
speaks to her. These are a few of
her favorite female artists.
JA NE T H I L L

Based in Canada, with a rich,
whimsical style and hints of Wes
Anderson. janethillstudio.com
JOYA M U K E R J E E LO GU E

Cinematic dreamscapes of
Indian women in muted tones.
joyamukerjeelogue.com
KAT I E RO D GE RS

Nature’s beauty reimagined in
saturated pastels. katierodgers.co
W H I T N EY STOD DAR D

Tea-stained pieces that show
the power of simplicity and
echo her Charleston, SC, locale.
whitneystoddardart.com

BUYING IN FORMATION : BHG.com/Resources

BOLD & BEAUTIFUL
The designers brought a
layered look to a powder room,
left, with Cole & Son Orange
Blossom wallpaper and a piece by
Whitney Stoddard. “At first,
I was so against hanging it in the
bathroom,” Sonia says. “But the
more I thought about it,
she looks like she’s winking, so
I thought, How cheeky!” n

July/August 2024 BHG

37

HELP THEM TASTE ALL
THAT LIFE HAS TO OFFER.

travel

IT’S
GO
TIME
No matter your
mode of transport,
these savvy
travel tips will help
your furry
sidekick enjoy the
journey (almost)
as much as
the destination.

Give your dog a bowl full of
real ingredients and real flavor
with every recipe.

Purina trademarks are owned by Société des Produits Nestlé S.A.

38

BHG July/August 2024

retrieve the snack.
Give another treat
once they get in
the car. Set out for
a short test-drive.
Repeat regularly.

Kitty in the car
When it comes to long
rides, practice is key.
Get cats comfortable
with carriers by letting
felines play and sleep
in them at home
before hitting the road.
High-value rewards
(like favorite treats)
help transform the
carrier into a fun space
they’ll feel safe in.

Rover on the road
Train your dog to
love the car with their
favorite foods.
Place a treat inside
the car, open a door,
and encourage
them to jump in and

®

Cats in the air
A health certificate is
typically required for
domestic travel (within
10 days of takeoff)
to prove your cat is
at least 8 weeks old,
up-to-date on
vaccinations, and
free of any signs of
infectious diseases.
Check with the airline
for other rules,
including carrier sizes.

Pups on a plane
Most airlines will
allow a dog in the main
cabin if they weigh

HEALTHFUL.
FLAVORFUL.
BENEFUL.

20 pounds or less
and fit in a carrier
under the seat. If they
weigh more than
20 pounds (and usually
100 pounds or less),
they may need to
fly in the plane’s
cargo hold, which
costs a fee and
makes some pet
parents uncomfortable.
Consult the airline for
regulations.

What to pack
Your pet’s travel bag
should include food,
bowls, treats, toys,
medications, and
anything else to make
them comfortable.
Pack your cat’s litter
and a litter box
when possible. ■

STORY ADAPTED FROM
PAWPRINT MAGAZINE,
SPRING 2022; PHOTO: RICH
LEGG/E+/GETTY IMAGES

Choose from a variety of
recipes at beneful.com

by L A C E Y H O WA R D

July/August 2024 BHG

39

cook
RECIPE
ON
PAGE 98.

Stone Fruit
UpsideDown Cake
Apricots, peaches, and plums, oh my! We’ll always love the classic pineapple version, but now is the perfect time to use fresh-picked
fruit in this beautiful seasonal cake. Get creative with any combo of stone fruit or follow our lead and arrange peaches, plums, and apricots in
a floral pattern. The buttermilk-almond flour cake base is lightly spiced with cinnamon (or ginger if you’d like a different aromatic take). n

40

BHG July/August 2024

by K AT LY N M O N C A D A photo K E L S E Y H A N S E N

FOOD STYLING: CHARLIE WORTHINGTON

Use a very
sharp, thin-blade
knife to cut
your fruit into
1
⁄8 - to 1⁄4 -inchthick slices.

F ROM THE
RU SHED

TO THE
R EL A XE D
Rather than count your vacation days, make your vacation days count. In Kansas,
we invite you to take time off to get your adventure on. To explore a new landscape
that rejuvenates your soul. Take a deep breath, then take the road less traveled.

Reclaim your vacation in Kansas.

Start planning at TravelKS.com

grow

Green Retreat

In an urban Seattle neighborhood, a couple create a
magical, verdant escape from the world outside.

The challenge
The sound of freeway
traffic, a view of the
neighbors’ yards, and a
patchy, sloped lawn were
the defining features of
this Seattle backyard
when Scot Eckley and
Devin Fitzpatrick moved
into the home 19 years
ago. In other words, “It
was a dream come true,”
Devin says with a laugh.
The pair—he’s a garden
designer; she’s an interior

42

BHG July/August 2024

designer—were up for an
aesthetic challenge they
could tackle together.

Privacy, please
A primary goal of the
design was to create a
sense of enclosure.
Scot achieved that by
planting Leyland cypress
hedges, which, at up to
16 feet tall, help provide
privacy and muffle noise.

Garden zones
The 1,600-square-foot
yard operates on various
levels, both literally and

figuratively. The space
includes several raised
beds, a sunken lounge
with a fireplace, and a
lawn with a daybed where
their two young kids often
play. “We wanted different
routes and destinations
around the yard, each
with its own focal point
and reward,” Scot says.

Marrying
styles
“I’m into English gardens
and romantic plantings,”

Devin says. “Scot’s
language is a little
more modern.” They
met in the middle
with a clean hardscape
softened by aged
materials and spilling
plants. They agreed
to stick largely to green
with a few white flowers.
“We both gravitate
toward a calm, neutral
palette,” Scot says.
“It really makes it feel
like an oasis when
you look out on a gray
Seattle day.”

by M I R A N D A C R O W E L L photos M I R A N D A E S T E S

●
Raised beds made of
Pennsylvania
bluestone satisfied
Devin’s desire for
rustic materials; they
hold a variety of herbs
and vegetables.
Toward the back of
the garden, Scot built
a tall arbor for an
architectural note.

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grow
●
In the sunken lounge
area, left, Scot
installed a fireplace in
the retaining wall.
To soften the concrete
and steel surround,
he framed it with
English ivy along the
sides and sweet box
below. Teak pieces
with neutral upholstery
keep the overall
effect subdued.
●
The arbor Scot
constructed is sturdy
enough to support
a swinging daybed,
opposite. “It’s a nice
spot for our kids
to lie down and read,"
says Devin, “or climb
and hang upside
down.” The couple
planted white climbing
roses that will
eventually train up the
structure. A traditional
garden stool,
oversize pots, and a
stone orb complete
the area.
●
Devin chose the teak
dining table and
chairs, right, for their
subtly European
look. The pieces also
fold down for storage
in the winter.
●
Another meeting
of styles is seen in the
steps to the lawn,
far right. Scot chose
the Corten steel
edging, and Devin
came up with the idea
of tempering its
modernity by
continuing grass up
the steps.

44

BHG July/August 2024

grow
“WHEN PEOPLE COME OVER, THEY’RE ALWAYS
SURPRISED BECAUSE IT FEELS LIKE THIS SECRET
GARDEN IN THE MIDDLE OF THE CITY.”

—SCOT ECKLEY, homeowner

●
Scot and Devin
installed French
doors, right, from
their family room for
easy connection
to the lounge area.
●
With a rose plant
climbing across the
archway, far right,
the front of the
house “is a bit more
cottagey,” Scot
says. Devin selected
Benjamin Moore
Brewster Gray
for the trim on
the house.

●
The couple opted
for warm-tone
gravel for the dining
area, left. “It
gives you that
Mediterranean feel,
plus, because it’s
pervious, you don’t
have to worry about
water runoff when
it rains,” Scot says.
An espaliered apple
tree and oversize
containers holding
tomatoes add
dimension against
the hedges. n

46

BHG July/August 2024

yes
Say

to drier
Depend®
and see where
it takes you.

Depend ® is now DRIER THAN
EVER so you can feel fresh and
confident no matter where you go.
Trademarks of Kimberly-Clark Worldwide Inc. or affiliates ©KCWW

THE ONLY THING

STRONGER ®
THAN US, IS YOU.

Every treat is more fun in skewered
form, as fairs across the country
prove each year. Inspired by the Iowa
State Fair (in BHG’s own backyard),
we dreamed up these blue-ribbon
sweet and savory recipes.

Frozen Banana
Coins
Sweet Corn Ice
Cream Pops

This is a simple twist on
the frozen chocolate
banana. Spoon melted
dark or white chocolate
or peanut butter
chips over the rounds
and freeze.

If you haven’t been
putting fresh summer
corn in your desserts,
allow us to introduce you
to how amazing
it is. We doctored vanilla
ice cream with sweet
golden kernels, coated
it in caramel sauce,
and rolled it in puffed
corn cereal.

Walking
Taco Sticks
Savory Tex-Mex
meatballs come
together with the help
of your favorite
salsa and crushed
nacho-flavor chips.
Tortilla strips
weave together all
the toppings.
Enjoy with extra
salsa.

48

BHG July/August 2024

Korean Corn
Dogs
Instead of a cornmeal
batter, the outside of this
popular Korean street
food is made with a yeasted
batter, giving it a nice
chewy tug. It’s stuffed with
a hot dog and cheese
and coated in crispy
potatoes.

by K AT LY N M O N C A D A photos C A R S O N D O W N I N G food styling C H A R L I E W O R T H I N G T O N

cook

Dilly Potato Tornadoes
Pickle-flavor everything is
trending, so adding that briny goodness
to fair-fave spiraled potatoes
was a no-brainer. To drive the flavors
home, dip in pickle brine-spiked
ranch dressing and top with
some pickle chips.

●
To throw your own
fair bash at home, wrap
skewers in colorful
washi tape and serve on
food-safe deli paper
(on Amazon) with fun
patterns.

Low Country Boil
Skewers
We love tumbling out a
low country boil onto a
newspaper-covered table.
Stack andouille, shrimp,
corn, and onion on a stick,
then toss them on the
grill. No need for a huge pot
and crowd to feed.

Nashville
Chicken and Waffle
Sticks

RECIPES
BEGIN ON
PAGE 92.

Frozen tenders are the juicy
bite in the center of a
crispy waffle. We used a
boxed waffle mix for
ease and added hot Nashvilleinspired spices to kick
up the heat. These are perfect
for dunking in our swicy
(sweet and spicy) maplebutter sauce. ■
July/August 2024 BHG

49

upgrade
Choose a
climbing rose
variety that
maxes out
at 15 feet to
prevent a
top-heavy
archway.

I Did It!
A gardener takes
her love of
roses to new heights
with a soaring
archway covered
in flowers.

Time 2–3 hours to set up and plant

50

BHG July/August 2024

Cost $300–$500
by M I K E I R V I N E

Skills Minimal

PHOTOS: RHONDA KAISER OF SOUTHERN HOME & FARM

W

ith nearly
30 antique rose
specimens lining
her garden in Texas,
Rhonda Kaiser clearly
has a passion for the
plants. “They’re so
hearty, and the history
behind each variety is
fascinating,” says Rhonda,
a Master Gardener
who documents her
projects on Instagram
(@southernhomeandfarm).
But after an inspiring
visit to the Antique Rose
Emporium in Brenham,
TX, she knew she was
missing something:
a showstopping entryway
to her garden. Enter
‘Peggy Martin’, a
vigorous climbing rose
with a backstory of
resilience. The plant
from which this cultivar
was developed survived
submersion in salt
water for two weeks in
Louisiana after Hurricane
Katrina. Now, about
five years since Rhonda
planted the rose, her
12-foot-tall archway
explodes with pink
blooms each spring, even
under a harsh Texas sun.
“That rose is a stunner,”
she says, “and she does
well almost anywhere.”

© 2024 Mars or Affiliates.

upgrade
What She Did
The scale of the flowery structure can feel intimidating, but it is easier than it looks. Follow the steps Rhonda
took in her yard, along with some recommendations from the experts at David Austin Roses.

What
You Need

A support structure
and a couple
of key tools are all
you need to
set up a blooming
archway.

TRELLIS
Jardin Rose Arch,
$275; walmart.com

1

SET UP
YOUR SPOT

Find a flat, full-sun
location with welldrained soil and, with the
help of a friend, place
your archway. Rhonda
used a heavy metal trellis
stabilized with rebar
stakes. After belowfreezing temperatures
have passed in late
winter or early spring,
plant one bare-root
climbing rose on either
side of the archway.
Amend with compost
and water deeply.

2

TRAIN
STEMS

Carefully weave the
plant’s largest and
sturdiest stems in and
out of the frame, right,
affixing them to the

52

BHG July/August 2024

structure with garden ties
as needed. David Austin
Roses recommends
doing your best to train
the stems horizontally
(this encourages stems
to send out more shoots,
resulting in more flowers).

3

QUENCH
WITH CARE

Always water at the
base of the plants or,
better yet, set up a

drip irrigation system.
Spraying leaves and buds
can cause disease and
invite pests. Give plants a
long, deep soak once or
twice a week (during
particularly hot spells,
water more often).

4

TAME
REGULARLY

Continue to gently
weave the stems through
the structure as the
plants grow. Deadhead
and prune lightly after
flowering and make
bigger cuts in late winter
or early fall, removing
dead or diseased canes.
Don’t be afraid to
sacrifice height in your
first few seasons for
better health of your
roses. Allow one or two
main stems to reach
the top of the structure

and stagger the rest.
Rhonda applies a
preventive fungicide
when removing dead
canes to fend off
black spot and other
fungal issues.

5

PRUNE
STRATEGICALLY

Once your plants
are well-established,
the experts at David
Austin Roses recommend
pruning the main
stems to three different
heights (e.g., 2, 3, and
5 feet tall) so they grow
in a staggered fashion.
This encourages
flowering throughout
the archway, not just
at the top. ■

GARDEN TIES
Velcro Wide Extra
Support Garden Ties,
$11; amazon.com

PRUNERS
Felco 2 Pruners,
$69; felco.com

ONWARD &
UPWARD
Scan here for
other great climbing
rose types.

cook

5-ingredient

No-Cook Summer Sides

Flavorful peak-season produce does all the heavy lifting in these easy recipes.
Serve them as colorful sides or add your favorite protein for a complete meal.

3

Creamy Corn, Plum,
and Basil Salad

Toss the sweet, raw kernels
in a creamy dressing made with
garlic-herb cheese—a happy
companion to juicy plums and
fresh basil.
start to finish 20 min.
1

54

5.2-oz. pkg. semisoft cheese
with garlic and fine herbs

BHG July/August 2024

ears fresh sweet corn,
shucked, kernels removed
(about 3 cups kernels)
4 green onions, thinly sliced
(1/2 cup)
1/2 cup fresh basil leaves,
thinly sliced
11/2 lb. red or purple plums or
pluots,* halved and pitted

1. In a large bowl stir together
cheese, 1/4 cup olive oil, and
1/4 cup vinegar (we like cider
vinegar here, but you can use
what is in your pantry) until
smooth. Season with 1 tsp. salt.
Add corn, green onions, and
basil; gently stir to coat.
2. Arrange plum halves on
a platter. Spoon corn mixture
over plums. Season with salt
and black pepper to taste and

top with extra basil leaves if you
like. Serves 4.
*tip Pluots are a hybrid of plums
and apricots. Use them in any
dish that calls for either fruit.
per serving 454 cal, 31 g fat
(13 g sat fat), 38 mg chol,
903 mg sodium, 42 g carb,
5 g fiber, 23 g sugars, 8 g pro

photos C A R S O N D O W N I N G food styling C H A R L I E W O R T H I N G T O N recipes by D A N I E L L E C E N T O N I

TA S T E S L I K E T R A D I T I O N
IN THE MAKING.

M A D E W I T H M I L K F R O M G R A S S - F E D C O W S T H AT
G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.

cook
●
Kohlrabi is
crunchy like a radish
and mild and
lightly sweet when raw,
similar to a broccoli
stem. Sub it in
for cabbage in other
fresh recipes.

Kohlrabi and
Cabbage Slaw with
Peanut Sauce

Both kohlrabi and cabbage
have great staying power.
You can prep the vegetables
at least 48 hours ahead.
Toss with the dressing just
before serving.
start to finish 25 min.

56

BHG July/August 2024

1
1

1/4
1/4

large kohlrabi bulb
lime (11/2 tsp. zest
plus 2 Tbsp. juice)
cup purchased or
homemade peanut sauce*
of a red cabbage, cored
and very thinly sliced
(2 cups)
Cilantro leaves

1. To prep the kohlrabi, slice
off a small section from the top
and bottom so it sits flat. Peel

off the outer layer; cut into
sticks (about 2 cups).
2. In a large bowl whisk lime
zest and juice and peanut sauce
until well combined.
3. Add kohlrabi and cabbage
to the bowl; toss to coat. Season
with salt and black pepper
to taste. Scatter cilantro leaves

over top. Serve immediately
with additional lime wedges if
you like. Serves 5.
*peanut sauce Mix 1/2 cup
creamy peanut butter with
1/2 cup hot water and 1 Tbsp. soy
sauce. If you like it spicy, add
1 Tbsp. sriracha sauce.
per serving 75 cal, 3 g fat (0 g
sat fat), 185 mg sodium, 11 g carb,
3 g fiber, 6 g sugars, 3 g pro

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cook
●
Run a vegetable
peeler down the
length of the zucchini
to create ribbons.
You can keep
or discard the outer
dark green skin.

Raw Zucchini, Cherry
Tomato, and Feta
Salad with Za’atar
Vinaigrette

Zucchini is the little black dress
of vegetables—style it any
way you like. Veggie ribbons
make a statement tossed

with tomatoes, olives, feta,
and tangy za’atar dressing.
start to finish 20 min.
1
1

1/2
4
4

Tbsp. za’atar seasoning
pint cherry
tomatoes, halved
cup pitted Kalamata
olives, roughly chopped
small zucchini, shaved
into ribbons
oz. feta, crumbled

1. In a large bowl whisk 1/3 cup

2. Place zucchini ribbons on a

olive oil, 2 Tbsp. red wine or
white wine vinegar, and za’atar
until emulsified. Season with
1/4 tsp. each salt and black
pepper. Add cherry tomatoes
and olives; toss to coat.

platter; top with tomato
mixture. Crumble feta over top.
Season with salt and extra
za’atar to taste. Serve within
2 hours. Serves 6.
per serving 205 cal, 19 g fat
(4 g sat fat), 14 mg chol, 647 mg
sodium, 6 g carb, 2 g fiber,
4 g sugars, 5 g pro

July/August 2024 BHG

59

cook
●
Fresh fennel has
a subtle anise flavor
compared to the
dried seeds, which have
a distinct licoricelike
taste. It adds a crisp
element similar to
a fresh onion.

Fennel, Melon, and
Blueberry Salad
with White Balsamic
Vinaigrette
White balsamic vinegar
delivers the flavor you
expect without the dark
color, which can muddy the
look of a fresh fruit salad.
start to finish 20 min.

1

small fennel bulb (12 oz.),
halved, core removed,
and thinly shaved (about
2 cups)
3/4 cup blueberries (4 oz.)
1/2 cup white balsamic vinegar
1
medium cantaloupe
(21/4 lb.), cut into wedges
1/3 cup fresh mint leaves, torn
1
pinch of crushed red pepper
(optional)

1. In a large bowl combine
shaved fennel and blueberries.

2. In a small bowl combine
vinegar, 3 Tbsp. olive oil, and
a generous pinch of sea salt
flakes, whisking until emulsified.
Pour ¼ cup of the vinaigrette
over the berries and fennel;
toss to coat.
3. Arrange cantaloupe wedges
on a platter and top with
fennel mixture. Sprinkle with

fresh mint and crushed
red pepper (if using). Serve
with remaining vinaigrette.
Serves 4.
per serving 204 cal, 11 g fat
(2 g sat fat), 195 mg sodium,
25 g carb, 3 g fiber, 22 g sugars,
2 g pro n

July/August 2024 BHG

63

●
The updated exterior of
this Bay Head, NJ, cottage
embodies homeowner
and designer Trish Lynn’s
approach to her entire home:
Anything new should blend
seamlessly with the original.
One feature that blends
with everything—the lush
hydrangea bushes in
the yard. For advice on
growing the most beautiful
hydrangeas, go to BHG.com/
BestHydrangeas.

by
ELENI GAGE

photos
D AV I D L A N D

styled by
R A I N A K AT T E L S O N

field editor
SARAH ALBA

produced by
MONIK A BIEGLER
EYERS

PHOTOGRAPHER AGENT: PAT BATES & ASSOCIATES

Endless
SUMMER
A family
preserves the
style of their
1894 summer
cottage on the
Jersey Shore
with a renovation
designed to
marry timeless
charm and
modern ease.

July/August 2024 BHG

65

rish and Rick Lynn bought this summer
cottage on the Jersey Shore 10 years ago
as a place where they could honor their
past while looking to the future. The couple
had a 1-year-old daughter at the time,
and each of them had grown up vacationing
in the area, so they wanted a getaway
within driving distance of their home in Hoboken.
It would be a place for their young family to build a
lifetime of memories, including biking to the beach
and playing barefoot in the sand.
When they spotted an 1894 home with a hydrangeafilled yard sandwiched between Barnegat Bay and the
Atlantic Ocean in Bay Head, “we fell in love with it
immediately,” says Trish, founder of Colette Interiors
in Chatham, NJ. She loved the old house details—
handmade bricks on the front porch, stained-glass
windows in the family room, and a claw-foot tub in a
bathroom—in what she calls the “quaint cottage.”
But Trish and Rick knew it would require work to make
the vintage home comfortable for a modern family.
●
The original
banister, now ebonystained, above,
stands out against
the walls, which
are painted Benjamin
Moore Simply White
throughout the
home. Trish found
the console and the
matching weathered
wood coffee
table in the living
room, left, at One
Kings Lane.
●
The living room
windows, window
seat, bookcases, and
fireplace, opposite,
were original to the
house. To update
them, Trish backed
the shelves in grass
cloth to match the
window seat cushion
and limewashed
the red brick fireplace
surround.

66

BHG July/August 2024

●
“My idea was to make the dining room elegant but
approachable and kid-friendly,” Trish says.
There’s a nubby grass cloth on the walls, a woven woodand-coco-bead light fixture above the wipeable
table, kidproof performance fabric on the chairs, and a
low-pile rug that she says is soft underfoot and
durable in a room that sees a lot of traffic.

Take that claw-foot tub. “It had incredible
charm but was not comfortable to shower
in,” Trish says. To solve that problem without
throwing the bathtub out with the bathwater,
they expanded the room, borrowing square
footage from the primary bedroom to add a
shower enclosure. The finished product, she
says, has “all the updated modern elements
married to our home’s authentic charm,
embracing the dormers and architectural
lines of the space and originality of the tub.”
That bathroom upgrade was the first of
four renovation projects over a decade, as
the family added a screen porch for alfresco
dinners and a primary bedroom suite on
the second floor. They also turned a firstfloor den into a guest suite, tearing out the
floors to reinforce footings underneath that
would allow the room to support the addition
upstairs. It was a complicated move that
“actually added height to the space, which is
really great for an old home,” Trish says.
On the cottage exterior, Trish took cues
from the previous owners, updating the
●
Trish continued
the beaded-board
ceiling, above, in all
rooms on the main
floor, including the
dining room, opposite.
Because the kitchen
is too small for the
three daughters they
now have to sit at
the counter, they plan
to make the room
bigger in a future
project.
●
Adding to their
summer living space,
the family replaced
a patio on one side of
the house with a
screen porch, right,
complete with an
outdoor kitchen
featuring a grill, fridge,
and icemaker. It’s
where most of the
cooking gets done, Trish
says. “We eat out
there unless it’s
unbearably hot.”

July/August 2024 BHG

69

●
Trish chose ipe wood for the screen porch flooring, above, because it’s known to endure the moisture of coastal environments. Family dinner
happens on the porch around the teak dining table. Trish found the dinner bell in the garage and mounted it by the door.
Now it’s “one of those spark-joy moments for me, where every day it reminds me of the fun we have,” she says. The outdoor sectional,
opposite, is a Serena & Lily piece covered in performance fabric.

70

BHG July/August 2024

“THIS LITTLE COTTAGE IS OUR HAPPY
PLACE. WE SPEND THE ENTIRE SUMMER OUT
HERE WITH OUR GIRLS. MY FAVORITE
THING TO DO IS SIT ON THE SCREEN PORCH AND
ENTERTAIN FRIENDS AND FAMILY.”
—TRISH LYNN

awnings and the picket fence. Then she
added her own imprint, covering the
white wood siding with cedar shingles,
which will take on a patina over time as
they turn gray—some more quickly than
others depending on which direction
they face and how much sun they get.
The new copper lighting will develop a
patina as well. “I like the idea of a living
finish,” she explains.
The family has grown and changed
along with the home. Colette is now
10 years old and has two younger
sisters, Cece, 8, and Violet, 6. The trio
spend the summers sailing, swimming,
playing tennis, and hanging out
with friends from Memorial Day to
Labor Day. And while the family has
maintained and enhanced the beauty
of the home, the house has done the
same for their summers. Says Trish,
“It’s just a beautiful life here.” n
●
The claw-foot tub,
above, rests on a
platform with a gentle
slope to improve
drainage. The faucet
and hardware
were original to the
tub. “The tub sits
right in a dormer,
pretty perfectly,” Trish
says. She added the
Nantucket Lightshop
pendants.
●
Violet, far left, sleeps
on a spindle bed in
a room with pineappleprint wallpaper, left.
The light fixture above
the bed is fabulous
not functional. “One of
my design hacks is to
hang light fixtures that
aren’t wired where
I don’t really need a
light. I just think it looks
cool,” Trish says.

72

BHG July/August 2024

BUYING IN FORMATION : BHG.com/Resources

●
“For me, the guest room
is all about the layering of the
textures,” Trish says.
The grass-cloth wallcovering,
cane headboard, and
shell sconces have varied
natural surfaces. The
airy rattan shelf from
Urban Outfitters brings a
sculptural quality.

o
st
ke
ta

ai

r-f
ry

74

ha

Ha

ris

sa-

ris
sa
-a
nd
W
hil
ho
et
ne
he
y c y-sau
ced
Dinn
oo
k, s
er in
s
a
lmo
five? T
tir t
hat ’s all the time it
n alo
oge
ngsid
th e r
e
fresh aspa
a ha
ragus.
rissalime ma
yo that’s delicious on both.

BHG July/August 2024

Lim

e Sa

lm o n

by J A N M I L L E R photos C A R S O N D O W N I N G food styling K E L S E Y M O Y L A N

PROP STYLING: STEPHANIE HUNTER

t
O
a
u
e
t
H
e
h
t
e
k
K
i
t
c
a
e
hen
h
t
T of

In the summer,
we’re all for making
kitchen duty a
little more chill. Lean
on any (or all)
of these strategies
to take the
pressure off.

A Like
Flash
in
the
Air
Fryer
a mini convection oven,

in

th
e
l
W ho
re
w
a Sp
.
n
ry
r-f ven d a
i
a
r
o
an the usta
c
in
m
ou
t y one ery
a
t
t
th
t
s
bu
roa
o
t
July/August 2024 BHG
es
tak
e

The key to a juicy
air-fried bird
is to start it breast
side down then
flip it the last 5 to
10 minutes of
cooking to brown.

k
ch it ’s
ad ic re
m
d
k
sm the en ark
in
a
ok
s
ed elf- abo ble
pa bas ut h
pr tin
alf
ika g
the
ru
tim
bu
e it
nd
er
the
ski
n.

an air fryer makes quick work of dinner
without turning your kitchen
into a sauna. If you’ve used yours
only to revive leftover fries or
day-old pizza, these simple dinners
are a good next step.

ym
h
T
d
M u st a r

e

le
o
h
W

C

e
ih ck

n

75

No-Cook
Creations
On those hottest of days when you
can’t bear to turn on any heat-generating
appliance—even a microwave—
you’ll appreciate these refreshing zerocooking-required options.

m

ak
e

di
nn

er

Serve the
ceviche with crisp
plantain
and tortilla chips
and a few
extra squeezes
of lime.

on
io
n

to
n
o
as
d
se
re
e
n
ith .
th e i
It ’s vich es w ving
e
ic
er
g c us ju re s
n
i
lud f citr efo
nc
i
o
tb
end trio r jus
m
om ” in a wde
rec
o
e
ks
w
coo chili p
a nd
“
,
s
t
r
u
e
nd
alib
out of a roundup of appetiz
de h
s, a
a
e
r
g
g
ish
ran
the mix. Su
os, o
d
a
c
o
av
and cilantro. Stir in

ev i
C
t
u
b
i
l
a
H

76

BHG July/August 2024

ch

Av
h
t
i
ew

o
d
a
oc

sho
ts
en

ng
re
di

Chickpea-Herb Flatbread Besides in-season produce, few i

ummer flavor like fresh herbs. A handful of parsley, mint, and cilantro carries through the chunky chickpea spread and cucumber-tomato salad topper.
ut s

77

July/August 2024 BHG

Everything
in
One
Pan
A meal doesn’t have to be one-note when it comes
to flavor just because you’re cooking
all the ingredients in a single pan. It requires
only a little patience to build the layers
of the dish—and if you’re simply washing one pan,
you’ll have a few minutes to spare.

One
-Po

tB
ibi

ixe
e
m
ric ja
in
u
ra ch
go

mb

tg
or
sh

d

ap

w

Ric

e

ith
ng ith f me Bib
im
, a res at
an bap
nd h
g
d
in
is
se
sa ger vege a Ko
me
ta
re
th
sa en s bles. an dis
uc
h of
tirOu
e.
rice
To frying r versi
pw
on s
g
ro
tarts
ith
with c
car und be
ooking
ef in
rots
a soy,
, gre
en o
nions
, and ki
mchi.
w

78

BHG July/August 2024

A sunny-sideup egg is
an optional but
traditional
topper—and yes,
you can
frizzle it in the
same pan.

ith

ro
c

il le

r k
O
d s

tw

zo

Sk

i l le

t

co big C h
sm icke
ab lini
ns
ok
ou an
t t d o y fla ausa
he
g
rz
v
sa o a or—a es
r
me
nd
e
you
tim
won
et
’t
oc
oo
k.

RECIPES
BEGIN ON
PAGE 90.

s a this sa grill t , as t
u
a
s
S
t

B ro

i,
n
i
l
cco

o

ta
ke

.B

n ing t it
a
,
ge isfy ge ey
h

e
e ion
th
us
inf up pan
m
ire
o f l co
t
ve idea
ha

July/August 2024 BHG

79

Fix-and-Forget
Slow
Cooker
You might want to pull this kitchen

Napa cabbage
is both crunchy
and delicate. Toss
it with bell
peppers, carrots,
and snow
peas to make this
a main dish.

of

th
gr or e m
o
ed lo
w st
ie
an
nt
s.
d
slo
w

workhorse out of storage for the summer.
Toss together the ingredients for
these hands-off meals, press the power
button, and get back outside.

st

ne a
o
f
is
it n
n
k
i
i
r l o Co o t r y
e
d
n
.
en eat pa
t
m om
rk
Po s of
fr
e
ut
d
c
a
g
vin ce m
i
g
for i sau
nd
k
a
tile
riya
versa in a te
r
ende
until t

C
Teriyaki Pork with Napa

80

BHG July/August 2024

ab

la
S
e
bag

w

Veggie Sloppy Joe Sliders
One of the slow cooker’s strengths is cooking dried grains and
legumes. So it makes sense to use it to prep the lentils and brown rice in these meatless sliders. You’ll
recognize the classic flavors of sloppy joes with a note of BBQ from a splash of molasses. n

81

July/August 2024 BHG

The Family That

Grows Together

UNDER THE SAME ROOF FOR THE FIRST TIME IN DECADES,
A FAMILY FINDS NEW CONNECTION IN THE GARDEN.

82

BHG July/August 2024

by J O H A N N A S I LV E R photos C A I T L I N AT K I N S O N

●
Ana Talukder, husband
Jonathan Sites, and Ana’s parents,
Sukomal (front right) and Nipa
Talukder, opposite, built their garden
together at the home they share
north of Seattle. Raised beds hold
fruits, flowers, vegetables, and herbs
from spring through fall.

●
Because the garden
is in the front yard, “it had
to be beautiful,” Ana
says. To achieve that, the
raised beds were placed
in a tidy, symmetrical
arrangement. Flowers
amid the vegetables
lend color, and trellises
throughout the space
create structure and visual
interest. A fence defines
the area and helps keep
rabbits out.

na Talukder
did not
just dip a
toe into
gardening. “I’m an
all-in type of person,”
she says. Around 2019,
Ana was going all in
on a whole lot of things:
a new husband, a new
2.8-acre property north
of Seattle, and a new
living arrangement with
her parents, Sukomal
and Nipa Talukder, who
had moved in with her
and her family.
Although Ana had never
gardened before, her husband,
Jonathan Sites, and her mother had
years of experience, so growing
vegetables was a given. After a
couple of failed attempts in shadier
locations, the family decided to
carve 1,500 square feet out of the
front yard—one of the few flat and
sunny stretches on the property.
They chose a mix of cedar and

July/August 2024 BHG

85

●
“Slugs and snails have zero chance of climbing into these beds,” Ana says of the metal designs, above (available at shop.epicgardening.com).
In the back, a wood coop houses chickens, who, in addition to laying eggs, provide material for compost. The salves and herbal mixes Ana creates
from the garden, opposite, are on display (she shares her processes on Instagram @pnw_ana).

86

BHG July/August 2024

Ana infuses
lotion bars
with soothing
calendula
and gives them
to friends.

1

2

4

5

3
1

Ana harvests bush
beans next to collards.
The family’s favorite
seed sources include
botanicalinterests.com,
territorialseed.com,
grandprismatic
seed.com, and
fruitionseeds.com.
2

6

Ana stores dried and
metal raised beds because
pressed flowers in this
their height would make
box for use in art
harvesting easier, especially
projects and wreaths.
on Ana’s parents.
3
In those beds, the family
Raised bed corners
plants nearly every vegetable
from Gardener’s
garden staple, along with a
Supply Co. (gardeners
plethora of Asian crops—
.com) simplified
including bok choy, mustard
construction of the
greens, and Bangladeshi
cedar raised beds.
spinach—that her parents
4
loved in their native country
Yarrow, hydrangea,
of India. (They immigrated
mint, and ranunculus
dry on a line.
to the United States in 1970.)
5
“My ground rule was that
To give the raised
if we were going to do this,
beds
an aged look,
we were going to plant all
the family treated
the vegetables my parents
the cedar using
reminisced about,” Ana says.
a Japanese process
For her part, Ana has
known as shou sugi
become a natural gardener
ban, which preserves
over the last few years and
wood by charring it.
now starts everything
A ceramic pot
from seed. She also became
echoes the patina.
so interested in making
6
concoctions from the garden
Ana often uses
that she earned an herbalist
leaves and flowers to
certification in 2017. The
create pigments
for her paints.
outdoor space inspires
her creativity too: She
regularly plucks flower petals for dyes and prints
that hang around the house. “Both herbalism
and art let my brain calm down and escape any
stresses of the world,” Ana says.
The same can be said for the garden itself.
“After they worked hard for so long, the garden
gives my parents a chance to slow down and
enjoy life,” Ana says. Sukomal has a daily ritual
of walking among the beds, taking in the colors
and scents, and Nipa loves to harvest vegetables
for cooking. “I think it makes her feel nostalgic
for her own childhood,” Ana says. “And I think
this arrangement is extending all of our lives.” n

July/August 2024 BHG

89

COOKBOOK

Harissa-Lime Salmon

This two-serving recipe fits
conveniently into a basket-style
air fryer. To make four servings,
double the recipe and air-fry in
two batches. If you have a
larger, toaster oven-style air
fryer, double the recipe and
cook in one batch.
START TO FINISH 15 min.
2
1

¹∕8
2
8

1

90

Tbsp. mild harissa sauce*
Tbsp. honey
tsp. ground coriander
6-oz. skinless salmon fillets
oz. asparagus spears, about
¹∕2-inch diameter, trimmed to
fit air fryer (about 16 spears)
recipe Harissa-Lime Sauce
Lime wedges

1. Preheat air fryer to 400°F. In a
small bowl whisk together harissa
sauce, honey, coriander, ¹∕4 tsp.
freshly ground black pepper, and
¹∕8 tsp. salt.
2. Pat salmon dry. Generously
coat salmon with harissa mixture.
3. Line a 6-qt. air-fryer basket
with perforated parchment.
Working in batches if needed,
arrange salmon and asparagus
BHG July/August 2024

Mustard-Thyme Whole
Chicken
It’s important to buy a chicken
that doesn’t exceed 3½ pounds
so it will fit into the air-fryer
basket with enough room for
air circulation.
HANDS ON 10 min.
TOTAL TIME 1 hr.

Tbsp. butter, softened
tsp. packed brown sugar
tsp. smoked paprika or
paprika
1
tsp. dry mustard or Dijon
mustard
¹∕2 tsp. dried thyme, crushed
¹∕4 tsp. garlic powder
3¹∕2 lb. whole broiler-fryer
chicken

1. Preheat air fryer to 400°F. In
a small bowl combine butter,
brown sugar, paprika, mustard,
thyme, and garlic powder.
2. Rinse chicken cavity; pat dry
with paper towels. Twist wing
tips behind back. Rub butter
mixture under skin. Sprinkle
1 ¹∕2 tsp. salt and ¹∕2 tsp. freshly
ground black pepper over
outside of chicken.
3. Place chicken, breast side
down, in a 5- to 6-qt. air-fryer
basket. Cook 40 to 45 minutes,
turning once after 35 minutes,
or until chicken is done (at least
170°F for thighs; 160°F for
breast).* Cover chicken with foil;
let stand 10 minutes (chicken
breast should register 165°F
after standing). Transfer chicken
to platter. Serves 4.
*TIP To check temperature, insert
an instant-read thermometer into
the thickest part of the thigh (do
not touch bone). When thigh
registers 170°F, turn chicken over
and insert thermometer into
thickest part of breast. If breast
registers 160°F, remove basket
from air fryer and cover with foil;
let stand until breast registers
165°F, 10 minutes.
PER SERVING 763 cal, 60 g fat
(19 g sat fat), 211 mg chol, 1,077 mg
sodium, 3 g carb, 1 g fiber, 2 g
sugars, 49 g pro

Halibut Ceviche
with Avocado

HANDS ON 25 min.
TOTAL TIME 40 min.
1

1

¹∕3
¹∕4
¹∕4
1
1
4
2

¹∕4

lb. fresh sushi-grade halibut,
skinned and cut into ¹∕2- to
³∕4-inch pieces (see tip,
opposite)
cup fresh lime juice
cup fresh orange juice
cup fresh lemon juice
cup thinly sliced red onion
Tbsp. finely chopped shallot
Tbsp. fresh cilantro leaves
avocados,* halved, seeded,
peeled, and chopped
medium oranges, sectioned
and coarsely chopped
tsp. chili powder
Plantain chips and tortilla
chips (optional)
Lime wedges (optional)

1. For ceviche, in a large
bowl combine halibut, lime juice,
orange juice, lemon juice,
red onion, shallot, and cilantro.
Stir to combine; let stand
15 to 30 minutes until fi sh is
opaque and fi rm.
2. To serve, gently stir avocados,
oranges, ¹∕4 tsp. salt, and the
chili powder into the ceviche.
Sprinkle with additional cilantro.
Serve with plantain and tortilla
chips and lime wedges (if using).
Makes 5¹∕3 cups.
*TIP To pick ripe avocados, select
ones with a dark, almost black
peel. They should yield to firm,
gentle pressure but not feel too
soft. The flesh under the stems
should appear green not brown.
PER ²∕3 CUP 250 cal, 15 g fat
(3 g sat fat), 37 mg chol, 109 mg
sodium, 19 g carb, 8 g fiber,
7 g sugars, 16 g pro

PHOTOS: (INGREDIENTS) CARSON DOWNING

TAKE THE HEAT
OUT OF THE KITCHEN
pages 74-81
●

in prepared basket.
Drizzle asparagus
with 1 tsp. olive oil and
sprinkle with pinch each salt and
freshly ground black pepper.
4. Cook until salmon fl akes
easily, 5 minutes. Serve salmon
and asparagus with HarissaLime Sauce and lime wedges.
Serves 2.
HARISSA-LIME SAUCE In a small
bowl whisk together 2 Tbsp. plain
low-fat Greek yogurt; 2 Tbsp.
mayonnaise; 1 Tbsp. mild harissa
sauce; 1 garlic clove, minced; the
zest and juice of one small lime
(1 tsp. zest and 1¹∕2 Tbsp. juice);
and a pinch each salt and freshly
ground black pepper. Whisk in
water if needed to reach desired
consistency.
*TIP Harissa sauce and harissa
paste are similar products but not
quite the same. The paste is a
thick and fairly spicy mixture, and
the sauce is usually thinner and
more mild. If you can’t find the
sauce, thin the paste with water
to reach sauce consistency.
Gochujang and bottled hot sauce
can be used as substitutes.
PER SERVING 431 cal, 24 g fat
(4 g sat fat), 101 mg chol, 554 mg
sodium, 15 g carb, 2 g fiber, 12 g
sugars, 37 g pro

2
2
2

Chickpea-Herb
Flatbread
START TO FINISH 20 min.

¹∕2 cup tahini (sesame seed
1
2
2
2

¹∕2
1
1
6
6

paste)
garlic clove, minced
Tbsp. fresh lemon juice
cups mixed fresh herbs, such
as parsley, mint, and cilantro
15-oz. cans chickpeas, rinsed
and drained
tsp. ground cumin
pint cherry or grape
tomatoes, halved
medium English cucumber,
sliced
green onions, sliced
flatbreads, pita bread
rounds, or naan
Lemon wedges

1. In a small bowl whisk together
tahini, ¹∕3 cup water, and the garlic
until smooth. Reserve 2 Tbsp. of
sauce. Stir lemon juice into
remaining sauce; season with
kosher salt. If necessary, whisk
in additional water to thin to a
drizzling consistency.
2. In a food processor combine
1¹∕2 cups of the herbs and the
reserved 2 Tbsp. sauce. Pulse

PHOTO: (BROCCOLINI) ALASDAIRJAMES/ISTOCK BY GETTY IMAGES

What Is SushiGrade Fish?
Sushi-grade is a term used
for fish that is considered
safe for eating raw. The term
is not regulated, but it
should indicate that the fish
is as fresh and high-quality
as it can be. Marinating fish
in citrus juice will make
it firm and flavorful but will
not destroy all bacteria
and parasites that may
cause foodborne illness.
The FDA recommends
freezing fish at -31°F for
15 hours or -10°F for 7 days
to kill most parasites
before eating.

until fi nely chopped.
Add chickpeas, cumin,
and ¹∕2 tsp. salt; pulse to form
a coarse spread.
3. In a large bowl combine
tomatoes, cucumber, green
onions, and the remaining ¹∕2 cup
herbs. Add 1 Tbsp. olive oil, ¹∕4 tsp.
salt, and ¹∕8 tsp. freshly ground
black pepper; toss to coat.
4. Spread chickpea mixture on
flatbreads. Top with tomato
mixture; drizzle with sauce. Serve
flatbreads with lemon wedges.
Serves 6.
PER SERVING 441 cal, 16 g fat (2 g
sat fat), 847 mg sodium, 62 g carb,
9 g fiber, 7 g sugars, 16 g pro

One-Pot
Bibimbap Rice
Short grain brown rice has a
nutty flavor and is stickier than
long grain rice, making it
well-suited for rice bowls. The
amount of broth and cooking
time is based on using short
grain brown rice, so don’t be
tempted to swap in a long grain
variety for this dish.
HANDS ON 20 min.
TOTAL TIME 1 hr. 10 min.
2

cups sliced fresh shiitake or
cremini mushrooms
3 Tbsp. minced garlic
2 tsp. grated fresh ginger
1³∕4 to 2 cups reduced-sodium
beef broth
1
cup short grain brown rice,
rinsed and drained
2 cups packed fresh baby
spinach, chopped
1
lb. ground beef
2 Tbsp. gochujang
2 Tbsp. reduced-sodium
soy sauce
1
Tbsp. rice vinegar
1
Tbsp. toasted sesame oil
1
Tbsp. sugar
Toppers, such as matchstickcut carrots, slivered green
onions, fried eggs, kimchi,
and/or toasted black sesame
seeds (optional)

occasionally, until tender
and juices have released,
6 minutes. Add garlic and
ginger; cook and stir 1 minute.
Stir in broth, scraping up
browned bits from bottom of the
pot. Stir in rice and ¹∕4 tsp. salt.
Bring to boiling; reduce heat.
Cover and simmer until the rice
is tender, 45 minutes.
2. Fluff rice with a fork. Gently
toss in spinach. Cover; let stand
2 minutes. Divide rice mixture
among four bowls. Cover with foil
to keep warm.
3. In the same pot cook and stir
ground beef over medium until
browned; drain off any fat. In a
small bowl combine gochujang,
soy sauce, rice vinegar, sesame
oil, and sugar. Stir mixture into
cooked beef.
4. Serve beef mixture over rice
with desired toppers (if using)
and additional gochujang.
Serves 4.
PER SERVING 506 cal, 23 g fat
(6 g sat fat), 75 mg chol, 955 mg
sodium, 44 g carb, 4 g fiber, 8 g
sugars, 28 g pro

Broccolini, Sausage,
and Orzo Skillet
START TO FINISH 30 min.
4
1

¹∕2
1
3

3-oz. fully cooked chicken
sausage links
lemon, sliced
cup chopped onion
cup dried whole wheat
orzo pasta
garlic cloves, minced

Broccolini

What looks like a slim
version of broccoli
is a hybrid of broccoli
and kale. It has
tender stems and mild
flavor, with lessbitter crowns than
regular-size florets.

2¹∕2 cups reduced-sodium
chicken broth
¹∕4 tsp. crushed red pepper
1
lb. Broccolini, trimmed, or
4 cups broccoli florets
¹∕4 cup shredded Parmesan
cheese (1 oz.)
2 tsp. lemon zest

1. In a 12-inch cast-iron or heavy
skillet heat 2 tsp. olive oil over
medium-high. Add sausage,
lemon slices, and onion; cook,
turning occasionally, until
sausage and lemon slices are
browned, 3 to 4 minutes. Remove
lemon slices. Add orzo and
garlic; cook and stir 1 minute.
2. Stir in broth, crushed red
pepper, and ¹∕4 tsp. kosher salt.
Bring to boiling. Stir in
Broccolini; reduce heat. Cover;
simmer until the orzo is tender,
8 to 10 minutes. Uncover;
continue cooking until broth is
absorbed and sausages
register 160°F on an instantread thermometer. Stir in
cheese and lemon zest. Top
with lemon slices and, if you like,
additional cheese and crushed
red pepper. Serves 4.
PER SERVING 402 cal, 11 g fat
(3 g sat fat), 74 mg chol, 1,016 mg
sodium, 45 g carb, 9 g fiber, 5 g
sugars, 29 g pro

Teriyaki Pork with
Napa Cabbage Slaw
HANDS ON 25 min.
SLOW COOK 5 to 6 hr. (low) or
2½ to 3 hr. (high)
2

¹∕2
¹∕4
3
2

12-oz. pork tenderloins
cup reduced-sodium
soy sauce
cup rice vinegar
Tbsp. packed brown sugar
tsp. grated fresh ginger

1. In a 3-qt. pot heat 1 Tbsp.
vegetable oil over medium-high.
Add mushrooms; cook, stirring
July/August 2024 BHG

91

COOKBOOK
garlic cloves, minced
recipe Napa Cabbage Slaw
Toasted sesame seeds
(optional)

1. Trim fat from meat. Place meat
in a 31/2- or 4-qt. slow cooker. In
a small bowl whisk together soy
sauce, vinegar, brown sugar,
2 Tbsp. vegetable oil, the ginger,
garlic, and 1/4 tsp. freshly ground
black pepper. Pour over meat.
2. Cover and cook on low 5 to
6 hours or on high 21/2 to 3 hours.
3. Transfer meat to a cutting
board, reserving cooking liquid.
Cut meat into 1/2-inch-thick slices.
4. Serve meat with Napa
Cabbage Slaw. Drizzle meat with
reserved cooking liquid. Sprinkle
with sesame seeds (if using).
Serves 8.
Napa CaBBage SLaW In a
medium bowl combine 5 cups
shredded napa cabbage, 1 cup
yellow bell pepper strips, 1/2 cup
shredded carrot, 1/2 cup slivered
fresh snow pea pods, and 1/4 cup
sliced green onions. For dressing,
in a screw-top jar combine
3 Tbsp. rice vinegar, 2 Tbsp.
vegetable oil, 1 Tbsp. toasted
sesame oil, 1 Tbsp. reducedsodium soy sauce, 1/4 tsp. salt, and
1/4 tsp. freshly ground black
pepper. Cover and shake well.
Drizzle dressing over cabbage
mixture; toss to coat.

Napa Cabbage

92

Aka Chinese cabbage,
napa is ideal when
you want a sweet cabbage
flavor with a more delicate
bite. It’s available in
most grocery stores.
BHG July/August 2024

per serving 239 cal, 11 g fat
(1 g sat fat), 55 mg chol, 731 mg
sodium, 14 g carb, 2 g fiber, 11 g
sugars, 21 g pro

Veggie Sloppy Joe
Sliders
hands on 15 min.
slow Cook 6 to 7 hr. (low) or
3½ to 4 hr. (high) + 30 min.
1
cup chopped carrots
11/2 cups dried brown lentils,
rinsed and drained
1/2 cup dried brown rice
1/2 cup chopped onion
1
Tbsp. molasses
1
Tbsp. yellow mustard
1
garlic clove, minced
1/4 to 1/2 tsp. cayenne pepper
4 cups reduced-sodium
vegetable broth
1
15-oz. can tomato sauce
8 oz. fresh cremini mushrooms,
chopped
2 Tbsp. cider vinegar
16 slider buns or 8 whole wheat
hamburger buns, split and
toasted
Assorted toppers, such as
lettuce leaves, pickled
onions, or tomato slices
(optional)

1. In a 31/2- or 4-qt. slow cooker
combine carrots, lentils, rice,
onion, molasses, mustard, garlic,
cayenne pepper, and 1/2 tsp. salt.
Stir in broth.
2. Cover and cook on low 6 to
7 hours or on high 31/2 to 4 hours.
If using low, turn to high. Stir in
tomato sauce, mushrooms, and
vinegar. Cover and cook
30 minutes more.
3. If you like, spread additional
mustard on buns. Spoon lentil
mixture into buns. Add desired
toppers (if using). Serves 8.
per serving 315 cal, 3 g fat,
662 mg sodium, 57 g carb, 8 g
fiber, 10 g sugars, 17 g pro
● SUMMER ON A STICK
pages 48-49

Low Country
Boil Skewers
Because skewering corncobs can
be difficult, we recommend using
metal skewers—and buying the
freshest corn you can find. For

VEGGIE
SLOPPY JOE
SLIDERS

easier skewering, first cut an “x”
into each end of the corn pieces
using a sharp paring knife.
start to Finish 35 min.
6

small red potatoes, halved
1/2 cup butter, melted
4 tsp. Cajun seasoning
3 ears corn, cut crosswise into
11/2-inch pieces (12 pieces)
12 fresh or frozen uncooked
jumbo shrimp, thawed,
peeled, and deveined
13.5 oz. andouille sausage,
cut into 6 pieces
1
small red onion, cut into
12 wedges
6 10- to 12-inch metal skewers*

1. In a 1½-qt. casserole dish
combine potatoes and 2 Tbsp.
water. Cover with waxed paper.
Microwave 3 minutes (potatoes
will not be completely cooked).
Cool until easy to handle. In
a small bowl stir together ¼ cup
of the melted butter and 2 tsp. of
the Cajun seasoning.
2. Thread potatoes, corn, shrimp,
sausage, and onion wedges
evenly onto skewers. Brush
skewers with butter mixture.
3. Using tongs, place skewers on
a preheated greased grill rack.
(Be wary of small flare-ups at
first as the butter drips off the
skewers.) Grill, covered, over
medium, turning occasionally,
until potatoes and corn are
tender, 7 to 10 minutes.
4. Stir together the remaining
1/4 cup melted butter and 2 tsp.
Cajun seasoning. Brush grilled

skewers with butter mixture.
Makes 6 skewers.
*tip If using wooden skewers,
choose sturdy ones and soak
them in water 30 minutes
before grilling.
per skewer 504 cal, 28 g fat
(14 g sat fat), 147 mg chol, 927 mg
sodium, 45 g carb, 5 g fiber, 5 g
sugars, 23 g pro

Walking Taco Sticks
Opt for thin wooden skewers
here. A thicker stick may cause
the cheese cubes to break.
hands on 30 min.
total time 45 min.

1/3 cup finely crushed
1
3
8
1
1
8
16
4

8
2

nacho-flavor tortilla chips
egg
Tbsp. salsa
oz. ground beef
cup coarsely crushed
nacho-flavor tortilla chips
Tbsp. chile-lime seasoning
(such as Tajín brand)
10- to 12-inch thin wooden
skewers
cherry or grape tomatoes
oz. cheddar, Monterey Jack,
Manchego, Oaxaca, or
Chihuahua cheese, cut into
1-inch cubes
small wedges iceberg lettuce
8-inch flour tortillas, cut into
16 half-inch-wide strips

1. Preheat oven to 375°F. Line a
shallow baking pan with foil. In
a large bowl combine finely
crushed tortilla chips, egg, and
salsa. Add ground beef; mix well.

PHOTOS: (SLIDERS) CARSON DOWNING, (CABBAGE) BLAINE MOATS

2
1

Ramen Teriyaki Burger
Recipe at KikkomanUSA.com

COOKBOOK

Gochujang is a Korean sweet
and spicy fermented chili paste.
You’ll find it with international
foods in the grocery store or
your local Asian market.
hands on 55 min.
total time 1 hr. 55 min.

bananas, peeled
10- to 12-inch wooden
skewers
11/2 cups dark chocolate, white
chocolate, or peanut
butter-flavor baking chips*
3 Tbsp. coconut oil*
Candy sprinkles and/or
chopped peanuts

1. Line a baking sheet with
parchment paper. Cut each
banana into eight 1/2- to
3/4-inch-thick slices. On each
skewer thread four banana slices
through short sides. Arrange on
prepared baking sheet. Freeze
until firm, 1 to 2 hours.
2. Meanwhile, microwave chips
and oil 1 minute; stir until smooth.
If necessary, microwave chips
10 seconds more until smooth.
3. Holding skewers over bowl,
spoon melted chips over
banana slices to coat, allowing
excess to drip back into bowl.
Return skewers to baking sheet.
Immediately top with sprinkles
and/or peanuts. Let stand
until set. Serve immediately.
Makes 6 skewers.
*tip If you like, use more than one
chip flavor. For three flavors, in
Step 2, measure 1/2 cup each
flavor chips and add 1 Tbsp.
coconut oil to each; for two

1. For batter, in a 2-qt.
rectangular baking dish stir
together flour, 2 Tbsp. sugar,
1/2 tsp. salt, and the yeast. Add
the warm water; stir until
combined. Cover; let stand
1 hour. Batter will be sticky. (If
you like, you can refrigerate
batter after 1 hour of proofing
up to an additional 3 hours.)
2. Fill a 12-inch skillet with 2-inch
sides halfway with oil; heat oil to
365°F. Meanwhile, place
hash browns in a 9-inch glass
baking dish. Cover with waxed
paper and microwave until
thawed, 3 to 5 minutes; cool.
Place panko in a pie plate.
3. On each skewer thread a
hot dog half followed by a string
cheese half.
4. Working with two or three
skewers at a time, dip each
skewer into the batter; use a
spoon to spread and smooth
batter around hot dog and

hands on 15 min.
total time 1 hr. 15 min.
3
6

BHG July/August 2024

Batter Up!
Follow our Test Kitchen’s steps for the crunchiest
success when coating your cheesy hot dog.

Korean Corn Dogs

3 cups all-purpose flour
2 Tbsp. sugar
11/2 tsp. active dry yeast from
one .25-oz. pkg.
13/4 cups warm water (105°F to
115°F)
Vegetable oil for deep frying
4 cups frozen diced
hash browns
2 cups panko
10 8- to 10-inch wooden
skewers
5 hot dogs, halved crosswise
5 mozzarella string cheese,
halved crosswise
2 to 3 Tbsp. sugar (optional)
Gochujang Ketchup (recipe,
below) and/or mustard

Frozen Banana Coins

94

flavors, measure 3/4 cup of each
flavor chips and add 11/2 Tbsp.
coconut oil to each. Microwave
as directed.
per skewer 409 cal, 27 g fat (20 g
sat fat), 1 mg sodium, 48 g carb,
6 g fiber, 30 g sugars, 5 g pro

1

2

3

4

5

6

1. P R E P B A T T E R A shallow dish allows for easy coating.
2. D I P & C O A T Place skewer in batter, using a spoon to lift and
cover. 3. & 4. P O T A T O T I M E Roll corn dogs in potato cubes,
pressing to adhere. 5. R O L L I N C R U M B S Coat in panko, then fry.
6. S P R I N K L E Dust with sugar (we promise it’s delicious),
drizzle with Gochujang Ketchup, and enjoy the crunch.

cheese to completely coat. Roll
skewers in hash browns, patting
to make hash browns stick, then
roll in panko to coat. Chill batter
between batches.
5. Carefully lower coated corn
dogs into hot oil. Cook, turning
occasionally, until evenly
golden brown, 8 to 9 minutes.
Transfer to a paper towel-lined
baking sheet. Sprinkle warm

corn dogs generously with
the 2 to 3 Tbsp. sugar (if using).
Repeat with remaining skewers.
(You can keep fried corn dogs
warm in a 200°F oven while
preparing remaining corn dogs.)
6. Drizzle corn dogs with
Gochujang Ketchup and/or
mustard. Makes 10 corn dogs.
Gochujang Ketchup In a small
bowl stir together 1/2 cup ketchup,

PHOTOS: (CORN DOG PREP, SKEWERS) CARSON DOWNING

Shape into sixteen 11/4-inch balls.
Place coarsely crushed chips in
a shallow dish; roll meatballs in
chips to coat. Arrange in
prepared pan. Bake until done
(160°F), 12 to 15 minutes.
2. In a small bowl stir together
3 Tbsp. olive oil and the
chile-lime seasoning. Thread two
meatballs, two tomatoes, one
cheese cube, and one lettuce
wedge on each skewer,
alternating pieces with tortilla
strip threaded accordionstyle. Drizzle with oil mixture.
Serve with additional salsa.
Makes 8 skewers.
per skewer 263 cal, 17 g fat
(6 g sat fat), 57 mg chol, 670 mg
sodium, 16 g carb, 1 g fiber, 1 g
sugars, 11 g pro

COOKBOOK
2 Tbsp. gochujang, and 1 Tbsp.
soy sauce.
per Corn dog 495 cal, 25 g fat
(6 g sat fat), 19 mg chol, 834 mg
sodium, 55 g carb, 3 g fiber,
8 g sugars, 14 g pro

Sweet Corn
Ice Cream Pops
This recipe works best with a
thick caramel sauce (tilt the jar
to test its consistency). Omit the
salt in the recipe if you buy a
salted caramel sauce.
hands on 30 min.
total time 8 hr. 45 min.
2 Tbsp. butter
11/2 cups fresh or frozen (thawed)
whole kernel corn
3 cups (half of a 11/2-qt. carton)
high-quality* vanilla ice
cream, softened
6 to 8 wooden craft sticks or
wooden spoons
1/2 cup thick caramel-flavor
dessert sauce
1/4 tsp. ground cinnamon
11/2 to 2 cups sweetened puffed
corn cereal, such as
Kellogg’s Corn Pops, coarsely
crushed if desired

1. In a large skillet melt butter
over medium. Add corn; cook,
stirring occasionally, until heated
through but not browned,
4 minutes. Let cool to room
temperature.
2. In a large bowl stir corn kernels
into softened ice cream. Divide
mixture evenly among six to eight
regular-mouth half-pint canning
jars or 3- to 4-oz. freezer pop
molds. Cover jars with foil; use a
sharp knife to make a slit in the
center of the foil. Insert one craft
stick into each (or cover pop
molds). Freeze until fi rm, 6 hours
to overnight.
3. Line a tray with parchment
paper or waxed paper. Remove
pops from jars. (For easy
removal, quickly dip jars or molds
in warm, not hot, water.) Place
pops on prepared tray and
return to freezer until outsides of
pops are fi rm, 15 to 30 minutes.
4. Meanwhile, in a small bowl
stir together caramel sauce,
cinnamon, and 1/8 tsp. salt. (If
sauce is very thick, warm it in

the microwave 10 to 15 seconds.)
Place cereal on a plate.
5. Spoon sauce evenly over a pop,
then roll in cereal to coat; return to
tray. Repeat with remaining pops.
Loosely cover with parchment
paper or waxed paper. Freeze
until firm, 2 hours. Transfer pops to
a storage container; freeze up to
1 month. Makes 6 pops.
*tip Choose ice cream that has
a high fat content and dense
texture. Lower-quality ice cream
often has air incorporated into it
to increase the volume. Check the
nutrition label (for fat content)
and the weight of the container.
The heavier the container by
volume, the denser the ice cream.
per pop 320 cal, 13 g fat (8 g sat fat),
43 mg chol, 206 mg sodium, 48 g
carb, 2 g fiber, 32 g sugars, 5 g pro

Dilly Potato
Tornadoes
hands on 25 min.
total time 1 hr. 10 min.
4
8
1
1

1/4
1/3
1
8

10- to 12-inch thin wooden
skewers
small (2 oz. each) yellow
potatoes
1-oz. pkg. ranch seasoning
and salad dressing mix
tsp. dried dill
cup vegetable oil
cup ranch salad dressing
Tbsp. dill pickle brine
dill pickle chips

1. Preheat oven to 400°F. Line a
shallow baking pan with foil.
Place a wire rack in the pan.
2. Using the sharp end of a
skewer, pierce a potato lengthwise
through the center. Add a second
potato on the same skewer.
Repeat with remaining skewers
and potatoes.
3. On a cutting board slice an
angled slit at the very top of
one potato. Keeping the knife in
place at an angle, slowly rotate
the skewer and potato to create a
long, connected spiral. Keep the
spirals as thin as possible. Once
the spiral is complete, carefully
pull the layers apart on the
skewer. Repeat with the second
potato on the skewer. Repeat for
remaining skewers. Set skewers on
rack in the prepared pan.
4. In a small bowl stir together
ranch seasoning and dill. Drizzle
skewers with vegetable oil,
rotating to coat. Sprinkle with
seasoning, rotating to coat as
much potato as possible. If you
like, brush oil and seasonings that
fell into the pan over potatoes.
5. Bake, turning occasionally,
until browned, crisp, and tender
near the skewer, 45 to 55 minutes.
MAKE TH E POTATO E S

Hover your smart
phone over the code to
see how to cut the
potato tornadoes.

6. Stir together dressing and pickle
brine. Add pickle chips to skewers.
Drizzle with dressing mixture.
Makes 4 skewers.
per skewer 308 cal, 22 g fat (3 g
sat fat), 5 mg chol, 841 mg sodium,
23 g carb, 2 g sugars, 2 g pro

Nashville Chicken and
Waffle Sticks
start to Finish 35 min.
6

3
2
2
2
1

1/2
2
1
6

3- to 4-inch frozen cooked
breaded chicken strips
(9 oz. total)
Tbsp. cayenne pepper
Tbsp. packed brown sugar
tsp. garlic powder
tsp. smoked paprika
cup complete pancake and
waffle mix (add water per
package instructions)
cup butter
Tbsp. pure maple syrup
tsp. yellow mustard
10- to 12-inch wooden or
metal skewers

1. Air-fry frozen chicken strips at
380°F, turning once, until thawed
and heated through, 8 to
10 minutes. (If you do not have
an air fryer, follow package
directions to bake strips just until
heated through.)
2. Meanwhile, for the Nashvillestyle hot seasoning, in a small
bowl stir together cayenne, brown
sugar, garlic powder, paprika,
and 2 tsp. salt.
July/August 2024 BHG

95

3. For waffle batter, in a medium
bowl whisk together waffle
mix, the amount of water per
package instructions, and
1 tsp. of the hot seasoning until
nearly smooth.
4. For the waffle dunk, in a small
saucepan melt butter over
medium-low. Whisk in maple
syrup, 2 Tbsp. of the hot
seasoning,* and the mustard.
Reduce heat to low; keep warm.
5. Preheat waffle iron. Spoon
1 Tbsp. batter on one section of
the grid. Top with a chicken strip.
Spoon 2 Tbsp. batter lengthwise
over chicken. Repeat with
remaining chicken and batter.
(You may need to work in
batches.) Close and cook until
waffle is golden, 1 to 2 minutes
longer than waffle maker
indicates. Thread each chicken
waffle lengthwise onto a skewer.
Serve with warm butter mixture
for dunking. Makes 6 skewers.
*tip You’ll have seasoning left.
Store remaining seasoning in an
airtight container at room
temperature up to 6 months.
per skewer 345 cal, 22 g fat
(11 g sat fat), 56 mg chol, 850 mg
sodium, 29 g carb, 2 g fiber, 9 g
sugars, 9 g pro

L

V

L

M

works by nourishing 4 key systems for your cat’s lifelong health.

S P R INK L E I T ON

One more way we’re always advancing nutrition for your cat.

IMMUNE + DIGESTIVE + MUSCLES + BRAIN

Learn more about our breakthroughs for cats.

“Keep the
extra Nashvillestyle seasoning
on hand to
add a spicy punch
to fries, eggs,
chicken wings,
and popcorn.”

Purina trademarks are owned by Société des Produits Nestlé S.A.

96

—KATLYN MONCADA,
food editor

BHG July/August 2024

ILLUSTRATION: LAMONT O’NEAL; PHOTOS: (CAKE) CARSON DOWNING, (STRAWBERRIES) BLAINE MOATS, (BLUEBERRIES) MARTY BALDWIN

¨

COOKBOOK
JUST ADD WATER
page 24
●

Strawberry Poke Cake
hands on 20 min.
total time 1 hr. 50 min.
1

1
1

1/3
1
1
2
2

15.25-oz. pkg. white cake mix
(including eggs, vegetable oil,
and water)
cup water
3-oz. pkg. strawberry-flavor
gelatin mix
cup ice cubes
8-oz. pkg. cream cheese,
softened
cup powdered sugar
cups heavy cream
tsp. vanilla
Fresh berries

1. Preheat oven to 350°F. Coat
a 9×13-inch baking pan with
nonstick cooking spray.
2. In a large mixing bowl combine
cake mix and the eggs, oil, and
water according to package
directions; mix until combined.
Bake as directed until a toothpick
inserted in center comes out clean.
3. While cake is still warm, in a
small saucepan bring the 1 cup
water to boiling. Stir in gelatin mix
until dissolved. Stir in ice cubes
until melted. Use a straw or the end
of a chopstick to poke holes 1 inch
apart all over the cake. Transfer
gelatin mixture into a glass
measuring cup and pour over top
of the cake. Chill until completely
cool and gelatin is set, at least
1 hour or overnight.
4. For frosting, in the bowl of a
stand mixer fitted with a whisk
attachment, beat cream cheese
and powdered sugar until
combined. Gradually add the
cream while beating; continue to
beat until frosting becomes thick
and forms soft peaks (peaks curl
over). Beat in vanilla until
combined, stopping before cream
forms stiff peaks (peaks stand
straight). Spread frosting over
cake. Serve with blueberries and/
or strawberries. Cover and store
leftover cake in the refrigerator
up to 3 days. Serves 16.
per serving 372 cal, 24 g fat
(11 g sat fat), 48 mg chol, 275 mg
sodium, 37 g carb, 1 g fiber,
25 g sugars, 4 g pro

July/August 2024 BHG

97

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COOKBOOK

OWNING IT
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STONE FRUIT
UPSIDE-DOWN CAKE
page 40
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hands on 15 min.
total time 1 hr. 20 min.
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Tbsp. butter
cup packed brown
sugar
tsp. lemon zest
to 1 lb. apricots,* plums,
peaches, and/or
nectarines, pitted and
very thinly sliced**
cup almond meal or
almond flour
cup all-purpose flour
tsp. baking powder
tsp. ground cinnamon
or ground ginger
cup butter, softened
cup granulated sugar
eggs
cup buttermilk

98

BHG July/August 2024

1. Preheat oven to 350°F.
Place 3 Tbsp. butter in a
9×2-inch round baking pan.
Place pan in oven about
5 minutes or until butter
melts. Tilt the pan to evenly
coat with butter. In a small
bowl combine brown sugar
and lemon zest. Sprinkle
brown sugar mixture evenly
over melted butter. Arrange
fruit on top.
2. In a bowl stir together
almond meal, flour, baking
powder, cinnamon, and
1/2 tsp. salt. In a large bowl
beat 1/4 cup butter on
medium speed 30 seconds.
Gradually add granulated
sugar and 2 Tbsp. extra
virgin olive oil, beating until
creamy. Add eggs, one at
a time, beating on low
30 seconds after each
addition until combined
(batter will be thick). Add
almond meal mixture; beat
until combined. Stir in
buttermilk. Spoon batter
into pan over fruit.

3. Bake 45 minutes or until
center of cake springs back
when lightly touched and
top of cake is golden brown.
Let cool in pan 5 minutes.
Loosen sides of cake; invert
onto serving plate. Let cool
15 minutes more. Serve
warm. Serves 8.
*tip If you are using only
apricots, omit slicing
and simply place in pan,
pitted side down.
**tip It is best to use
perfectly ripe fruit for this
cake. After pitting the stone
fruit, place the fruit, pitted
side down, on a cutting
board and use a very sharp,
thin-blade knife to create
thin slices of fruit that are
about 1/8 to 1/4 inch thick.
per serving 396 cal, 20 g
fat (8 g sat fat), 74 mg chol,
295 mg sodium, 53 g carb,
2 g fiber, 44 g sugars,
5 g pro n

PHOTO: KELSEY HANSEN

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WORKBOOK
Ice-Dyed Tablecloth

Just
Add Water
●

pages 16-24

A few basic materials and three easy steps yield a
cloth reminiscent of a cool, sparkling pool.

STARS & STRIPES
PAINTED FLAG
Newspaper or
garbage bag
■ White canvas
or denim fabric
(1–1¼ yd. long and
about 58" wide)
■ 50 star stickers
■ Red and blue
watercolor paint
tubes
■ Flat paintbrush
(2"–2¼" wide)
■ Paper towels
■ Fabric glue
■ Twine
■

Step-by-Step

1. Protect work
surface with
newspaper. Lay
the piece of fabric
on top, right side
up. Stick the stars
on the flag in a

diagonal stripe
pattern, below; use
a pencil to lightly
sketch the rest of
the flag.
2. Dilute red
watercolor paint
with a little bit
of water. Dip a
paintbrush in the
paint and drag it
across a paper
towel a few times
(this is called offloading) to remove
excess paint. You
want the bristles
to be pretty dry to
prevent the paint
from spreading
outside of the
stripes. Paint the
red stripes with the
brush, adding paint

as needed but
continuing to offload as you go.
3. When you’re
done with the
stripes, brush blue
watercolor paint in
the top left corner
over the star
stickers. Off-load
paint as needed.
Let the paint dry
completely and
remove stickers.
4. Fold a hem
along the bottom
of the flag and
glue in place with
fabric glue. Repeat
on the top but
place a length of
twine for hanging
inside the fold,
then glue.

1. PREP FABRIC Cut a length of extrawide (90"–120") cotton muslin fabric
long enough to cover your table.
Wash fabric and let soak in a 1:1 mix
of water and soda ash; wring out.
2. ADD DYE In a large container,
completely cover damp, crumpled
fabric with ice cubes; sprinkle two
packs of powder fabric dye on top.
3. LET THE ICE MELT The dye will
drip and spread through the
fabric, creating a tie-dye effect.
Hover your
phone camera
here for a how-to
video and full
project instructions.

100

BHG July/August 2024

We used
Rit fabric dye
in Royal Blue
and Tulip brand
in Turquoise
to achieve the
perfect look.

BY: ELLA FIELD; PHOTOS: KELSEY HANSEN; CRAFTS BY: SUZONNE STIRLING

Materials

WATERCOLOR
FANS

Materials

Step-by-Step

White banner
paper
■ Red and blue
watercolor paint
tubes
■ Flat paintbrush
(1"–1½" wide)
■ Quick-setting
gel glue
■ Fluted paper
dessert cups
■ Small hole punch
■ Crepe paper
streamer roll
■ Bakers twine

1. On a piece of

■

banner paper
approximately 1 yd.
long, paint stripes
of various widths
in desired colors,
leaving stripes of
unpainted white
between them.
2. On another
piece of banner
paper about 1 yd.
long, splatter paint
by flicking the
brush bristles over

paper or letting
it drip onto
the paper.
TIP The closer the
brush is to the
paper, the larger
your spots will be.
3. Once dry, cut
the pieces of
paper into
long strips,
varying from
1½"–3" wide. For
the striped
paper, cut
the paper
so the
stripe pattern
remains or cut
some of the strips
with no white
space so your
finished rosette is a
solid color.
4. For each
rosette, accordionfold a strip of
paper then gently
bring the ends of
the folded strip
together and glue
them to form a
ring. Push the inner
edges toward the
center of the ring

and add a dab
of glue at center
to form a rosette.
Hold for a minute
until the glue dries.
5. Punch two holes
on the sides of a
dessert cup to use
for hanging. Glue
the cup to the back
of the rosette.
6. To make a pompom center, stack
two 12"-long strips
of crepe paper
and fold in half
lengthwise. Cut slits
along the unfolded
edge. Add a thin
line of glue along
the fold and roll
up the paper from
one end to the
other. Fluff out the
fringe and glue
to the center of
the rosette.
7. Repeat Steps
4–6 with the rest
of the paper strips.
Once dry, string
rosettes together
with bakers twine
to hang or arrange
for display.

Shortcut the
dyeing process
with Absorbit
powder dye,
which will color
flowers in
about an hour.

DYED FLOWERS

Materials

Vase or glass
measuring cup
■ Flower food
■ Concentrated
liquid (not gel)
food coloring
(such as Wilton
Color Right)
or Absorbit
powder dye
■ White flowers
■

Step-by-Step

What
You’ll Need

FLOWER FOOD

Available at the
grocery store.

1. Fill a vase with

Punch
holes on either
side of a
dessert cup for
hanging.

warm water
and flower food;
stir to dissolve.
2. Add food
coloring to the
CONCENTRATED
water, a few drops
LIQUID
FOOD COLORING
at a time, stirring
Use liquid not gel
between additions,
for better absorption.
until the water is
dark blue, above.
3. Trim each flower
stem at a 45-degree
angle and place in
the water. Let the
flowers soak up the
blue water mixture
ABSORBIT DYE
until they reach
Powder dye
desired color, about
formulated for freshcut flowers.
48–72 hours. ■

July/August 2024 BHG

101

feel good, look good, live well

Pick Your Park
Personality
For
Explorers ready
for a trip to the moon

White Sands
National Park
W
ES T

hite Sands
2 0 19

You can explore
the dunes at White
Sands along
backcountry
trails or elevated
wood paths.

New Mexico
White Sands achieved national
parkdom in 2019, but folks have
been traveling to this bleached
desert oasis for decades. The
big draw is the endless field of
gypsum dunes, whose colors
shift from blood orange to
powder white then lavender as
the day dips into night, creating
an otherworldly landscape
reminiscent of the moon. There’s
all manner of hiking and biking
options for exploring the area,
but nothing beats jumping
on a snow saucer and sledding
down a 60-foot dune.

ALL PARK BADGES: RLT_IMAGES/DIGITALVISION VECTORS/GETTY IMAGES; PHOTOS: (DUNES) TETRA
IMAGES/GETTY IMAGES, (POSTCARD) COURTESY OF U.S. NATIONAL PARK SERVICE

Are you an adrenaline seeker? A beachcombing
history buff? A plant-lover with PTO to burn?
Whatever your travel vibe is, there’s a
national park for you to explore this year.

19

38

O LY M P I C

The rocky Ruby Beach
is one of Olympic National Park’s
most scenic stops. Some
easy paved trails wind through
the park‘s lush terrain.

CHOOSE YOUR OWN ADVENTURE
The park has five trails, including a flat
loop suitable for families and more
challenging backcountry hikes. Or you
can drive through the heart of the dunes
on a winding, scenic route. If you’re
lucky enough to catch a full moon while
visiting, be prepared for a spectacle, as
the sand reflects light back into the night
sky, creating a magical atmosphere.
The park stays open extra late for the
occasion and offers ranger-led hikes.

ATOMIC HISTORY This part of New
Mexico has a long military history
that traces back to the Manhattan
Project. Learn about it at the White
Sands Missile Range Museum. Trinity
Site, where the world’s first atomic
bomb was tested, also opens
to the public twice a year.

PHOTOS: (DUNES, BEACH) COURTESY OF U.S. NATIONAL PARK SERVICE, (FOREST) COURTESY OF OLYMPIC NATIONAL PARK

WHERE TO STAY Unless you’re prepared
to brave the backcountry, you’ll
likely hole up in the nearby town of
Alamogordo, home to a few midlevel
hotel chains. A better option: Camp
amid the ocotillo and cottonwood trees
of Oliver Lee Memorial State Park in
the dramatic Sacramento Mountains.
In addition to tent camping, the park
has 15 designated RV sites with water
and electrical hookups.

For
Those who take the mossy
trail less traveled

Olympic National Park
Washington
Parts of Olympic National Park see as
much as 140 inches of rainfall a year,
making it one of the wettest—and
greenest—places on the continent.
This emerald wilderness encompasses
nearly a million acres of mossy terrain
that spill from snow-capped peaks and
temperate rainforests to lowland lakes
and 70 miles of rugged coast. It’s all
about getting on, in, and around the
water. Paddling, surfing, soaking, and
hiking cascade-studded trails are just a
few of the epic water activities on offer.

GO CHASING WATERFALLS
There are some two-dozen waterfalls
scattered in and around the park, from
multitiered gushers with observation
bridges to drippers hiding amid the
boulders. To get in on the rush, chart your
course along the Waterfall Trail.

The White Sands
landscape is constantly in
flux—winds can move
the formations more than
30 feet a year.
by N I N O PA D O VA

GREAT MOSS
Minutes from the
thundering surf and
log-pile beaches of
the coast, the misty
Hoh Rain Forest is
a lush landscape
of ferns, fungi, and
old-growth trees.
The short Hall of
Mosses Trail loops you past some of
the park’s most stunning flora, including
a grove of massive bigleaf maples that
go golden in autumn.

HOOKUP With nearly 1,000 lakes and
4,000 miles of river running through it, it’s
no wonder the park is a top destination
for anglers. Steelhead trout and Chinook
and coho salmon are big nibblers here,
and fly-fishers flock to the Hoko River
just outside the park in September, when
the crystal clear waters are choked with
catch-and-release cutthroat trout.

WHERE TO STAY Olympic National
Park is one of the top parks for RV
campers, with oceanfront campsites
and deep rainforest refuges. But if
you’re looking for more than firepits
and picnic tables, Sol Duc Hot Springs
Resort comes equipped with water
and electrical hookups, as well as
access to hot spring soaking pools.

July/August 2024 BHG

103

HAWAI‘I
For
Amateur horticulturists (and
Dolly Parton fans)
VOLCANOES

Great Smoky Mountains
National Park

The Holei Sea
Arch looms in
Hawai‘i Volcanoes
National Park. A trail
along the Pu‘uloa
Petroglyphs has
23,000-plus ancient
images carved into
hardened lava.

For
Geology geeks hunting for
the next hot spot

Hawai‘i Volcanoes
National Park
Big Island, Hawaii

As national park sizzle reels go, nothing
matches the fiery light show that’s
been taking place on Hawaii’s Big
Island for the last 70 million years. Most
go here hoping to grab a glimpse of
molten lava spewing into the sea, but
Volcanoes National Park is about
more than chasing the flow. Stretched
over 300,000 acres that extend
from windswept peaks to black sand
beaches, the park oozes with
attractions, including epic coastal
drives, ancient petroglyphs, and, yes,
screen-saver views from the rim of one
of the world’s most active volcanoes.

ZONE OUT The park contains seven
distinct ecological zones, which can be
experienced via 150 miles of marked
trails traversing alpine tundra, tropical
rainforest terrain, and barren lava fields.
Stroll through the belly of a 500-yearold lava tube or walk between expanses
of hardened lava adorned with
thousands of petroglyphs documenting
the life of Native Hawaiians. Lava flows
can be wildly unpredictable. Check in

104

BHG July/August 2024

at the Kīlauea
Visitor Center,
where rangers
give up-to-theminute briefings
on where the
action is.

PACK SMART
A lot of the
park’s best trails
are over lava rock, which can be as
sharp as glass, so bring sturdy hiking
boots and long pants. Also be sure to
pack a layer or two, as Mauna Loa can
get nippy anytime of the year.

WHERE TO STAY Except for two barebones campgrounds, the only lodging
option in the park is Volcano House, set
on the rim of the Kīlauea Caldera. It’s
comfortable and convenient, especially
if you have a packed itinerary.

Stretching 816 square miles in two states,
this park is the pride of the Smokies and
home to more than 3,500 plant species,
including as many tree species as exist in
all of Europe. Wildflowers are all the rage
here, with each season boasting its own
blooms and a popular festival in spring.
A portion of the iconic Appalachian Trail
slices the park and takes a week to hike
on foot. Sound too strenuous? Drive
to Clingmans Dome on the trail’s highest
peak and take in breathtaking vistas from
its space-age observation tower.

RIDE THE MOUNTAINS Zip past sourwood
trees, rhododendron tunnels, and
spring-fed creeks on biking trails like
Cades Cove Loop, which are designed to
have minimal impact on the forest.
The park is a birder’s paradise too: You
might spy warblers and barred owls.

EXPLORE THE AREA Take time to visit
attractions outside the park’s six
entrances, such as the Qualla Arts and
Crafts Mutual co-op and its 3,000plus Native American handicrafts in
Cherokee, NC, and Dollywood in the
singer’s hometown of Pigeon Forge, TN.
WHERE TO STAY There’s but a single
no-frills lodge within the park gates, and
accessing it requires a steep 5-mile
hike. But the Riverstone Resort & Spa
in Pigeon Forge has fully furnished
log cabins, a large pool, and enough
rustic mountain flair to make you feel
like you’ve never left the park.

GREAT SMOKY MTNS.

Eight types
of forest make
up the Great
Smoky Mountains
for a huge
diversity of plant
and animal life.

PHOTOS: (ARCH) FERRANTRAITE/E+/GETTY IMAGES, (TRAIL) COURTESY OF U.S. NATIONAL PARK SERVICE, (SMOKIES) COURTESY OF GREAT SMOKY MOUNTAINS NATIONAL PARK

Tennessee & North Carolina

For
Road trippers on
an American safari
EST

Yellowstone & Grand
Teton National Parks

PHOTOS: (HOT SPRING) COURTESY OF YELLOWSTONE NATIONAL PARK, (ROAD) BENEDEK/E+/GETTY IMAGES, (FORT) JEFFREY K COLLINS/ISTOCK BY GETTY IMAGES

Wyoming

With only 31 miles of two-lane road
between Grand Teton and Yellowstone,
it’s absolutely possible to—and, some
would say, foolish not to—visit both
parks in a single bucket list trip. John D.
Rockefeller, Jr., Memorial Parkway offers
a series of awe-inspiring wonders,
including alpine lakes, overlooks, and
the world’s most predictably erupting
geyser. Though the distance is short,
the time spent exploring here can
be nearly infinite. If you’re hoping
for more than a taste of the greatest
hits (including one-of-a-kind wildlife
viewing), give yourself four or five days.

BEAST MODE People from all over the
world visit this fertile slice of northwest
Wyoming to experience America’s version
of a safari. Watching large mammals
like bison, bear, elk, and bighorn sheep
graze their morning breakfast is a
popular pastime
at both parks.

CLICKBAIT Ansel
Adams’ iconic
photo of the Tetons
and Snake River

At Dry Tortugas,
touring the Civil Warera Fort Jefferson
makes a fascinating
cultural break during
a beach day.

has become synonymous with America’s
national parks. Stand at this overlook
dedicated to the artist’s conservationism
and try to frame your own masterpiece.

HIT THE HOT SPOTS Yellowstone is a
simmering broth of hydrothermal activity,
home to thousands of geysers, springs,
and steam vents. You can do your own
thermal-themed trek, but leaving the
trails is prohibited and dangerous. For
an expert look at the park’s waterworks,
sign up for guided tours.

WHERE TO STAY Ample camping and
lodging options are within the parks,
but to scratch that National Lampoon’s
Vacation itch, check out The Virginian
Lodge, a revamped motor lodge in
Jackson Hole that offers hot tubs, nightly
s’mores, an RV park, and karaoke night
in its Old West-style saloon.

199 2

For
Anyone who prefers
flip-flops to hiking boots

Dry Tortugas
National Park
Florida

The most distinct feature of Dry Tortugas
National Park, off the coast of Key West, is
how patently undry it is. Less than 1 percent
of the park sits on land, spread over seven
tiny islands that gather around a historic
brick fort. You can access it only by ferry or
seaplane, but once you arrive, it feels like
you have the crystal-blue water, white sand
beaches, and world-class snorkeling all to
yourself: Dry Tortugas usually welcomes
about 80,000 visitors a year, making it one
of the least-visited national parks.

FLIP OUT An underwater snorkeling trail
brings you face-to-face with tropical fish,
vivid coral, and remnants of century-old
shipwrecks. Be sure to pack an underwater
camera to snap marine life as you snorkel,
but whatever you do, don’t disturb the
park’s gentle ecosystem—pocketing a
chunk of coral is forbidden. Towel off for
the 45-minute tour of Fort Jefferson, a
brick fortress that was used to blockade
Southern shipping routes during the Civil
War and later became a prison.

WHERE TO STAY What the Garden Key

YELLOWSTONE
AND

campsites lack in amenities (showers, Wi-Fi),
they make up for in splendid solitude and
shoreside stargazing. If you’re seeking
more civilization, Key West (70 miles east of
the park) teems with hotels and inns. ■

GRAND TETON

N AT I O N A L
PA R KS

Grand Prismatic
Basin is Yellowstone’s
largest hot
spring. Down the
road is Grand Teton
National Park.

Glowy Skin

* WHAT
YOU ARE
YOU EAT

Certain foods can
help improve signs of
aging and may
protect against the
sun’s UV rays.

106

BHG July/August 2024

by K AT I E S U L L I VA N M O R F O R D , M S , R D

A cleanser,
moisturizer, and
sunscreen have
long been the
gold standard of
good skincare. But
it turns out there’s
more to healthy
skin; what you eat
may matter just
as much. “Our skin
is an organ, just
like the heart, and
the nutrients we
eat can definitely
influence overall
wellness,” explains
Jennifer Burris,
PhD, RD, adjunct
professor at New
York University.
Research shows
your diet can
make a difference
in so many skin
conditions,
including eczema
and acne, and
with signs of aging.
An antiinflammatory diet
is the way to go,
with an emphasis
on minimizing
added sugars and
ultraprocessed
foods and

maximizing guthealthy ingredients.
That approach
may also help
keep your immune
system strong and
your blood sugar
steady—both of
which play a role
in good skin, says
Robyn Spangler, a
functional dietitian
and nutritionist.
Take the first
step toward great
skin by working
more of the
following foods into
your diet.

1

FIBER-RICH
FOODS
If you’re struggling
with inflamed skin,
it may be related
to your gut health,
Spangler says.
Fiber is essential
for gut bacteria to

PHOTOS: (LEGS) DELMAINE DONSON/ISTOCK BY GETTY IMAGES, (BERRIES) ALVAREZ/E+/GETTY IMAGES, (KIWI) STEFAN CRISTIAN CIOATA/MOMENT/GETTY IMAGES

from the

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with cozy bath towels that get softer with each wash

SCAN
TO
SHOP

microbiomes than
those without,”
Spangler says.

Try

Try
● Eat

DIVE
INTO A LIME
& COCONUT
SMOOTHIE
Delicious and
diabetes-friendly!
INGREDIENTS
1 Vanilla Glucerna® Protein
Smart shake, 11 fl oz
¼ cup refrigerated coconut milk
½ cup ice
1 tsp lime juice
DIRECTIONS
Combine all ingredients
into a blender.
Blend until smooth.

Find more tasty ideas at
Glucerna.com/ourrecipes
Please follow food safety
practices and consult your
health care provider for
dietary restrictions.
Use as part of a diabetes
management plan.
©2024 Abbott
202417676/March 2024
LITHO IN USA

a fiber-rich
breakfast, such
as oatmeal topped
with raspberries
and blueberries.
That can easily
cover a third
(or more) of your
daily fiber needs.
● Add

lentils or
chickpeas tossed
with olive oil and
lemon juice to your
lunch salad.
● Consider using
pasta made
with a whole grain
and/or legume,
which has two
to three times
more fiber than
white flour pasta.

2

FERMENTED
FOODS
Piling your plate
with fermented
foods is another
way to nurture your
good gut bacteria.
“Numerous studies
have confirmed
people with
conditions like
eczema, acne,
and psoriasis have
less-diverse gut

108

● Use

kefir or
yogurt instead
of milk in fruit
smoothies.
● Add

kimchi,
pickled cabbage,
or other pickled
vegetables
to sandwiches
and tacos.
● Whisk

a few
teaspoons of white
miso paste into
your vinaigrette to
boost flavor and
good bacteria.

canned
tuna in your pantry
to spoon onto
salads or make
sandwiches.

4
3

FATTY FISH

A review of the
research found
omega-3 fats,
which are
abundant in fatty
fish, may help
improve a range
of skin conditions,
including acne
and dry skin, plus
signs of aging.

Try
● Swap

salmon for
chicken or beef
as your center-ofthe-plate protein.
It’s one of the
richest sources of
omega-3s.
● Add

sardines to
your next snack
platter to enjoy
with crackers and
pickled vegetables.

BHG July/August 2024

5

● Keep

CITRUS
FRUITS (AND
OTHER
VITAMIN CRICH FOODS)
Vitamin C helps
your body produce
collagen, which
is important for
healthy skin,
particularly as
you age. Vitamin
C can also help in
minimizing scarring
and protecting
against UV rays.

Try
●

For a side dish,
roast broccoli
drizzled with
olive oil and lemon
juice (1 cup has
as much vitamin C
as an orange).
● Instead of a
dessert with
added sugar, use
fresh strawberries;
about 1 cup
meets your daily
requirement of C.

ALMONDS &
AVOCADOS
Both are rich in
vitamin E, which
Spangler says has
anti-inflammatory
benefits. Vitamin
E may also help
protect your skin
against UV rays.

Try
●

With a sliced
avocado, a
squeeze of lemon,
and a dash of
za’atar, you’ll get
20 percent of
your daily needs
for vitamin E plus
9 grams of fiber.
● Add chopped
almonds to
oatmeal and
muffins.
● Dress up a
salad with toasted
almonds and
sliced avocado
for a boost of
nutrients, flavor,
and crunch. n

PHOTOS: (PROFILE) WIRESTOCK/ISTOCK BY GETTY IMAGES, (LETTUCE) YULIA NAUMENKO/MOMENT/GETTY IMAGES, (ORANGES) ADELA STEFAN/500PX/GETTY IMAGES

thrive and helps
keep blood sugar
stable. For women,
aim for about
25 grams a day; for
men, 38 grams.

HELPS MANAGE
*
BLOOD SUGAR
Glucerna® has a sweet taste that fits
smoothly into your day.

1

#

Scan and
sign up for
up to $80
in benefits†

Doctor-recommended
brand for people
with diabetes

Use as part of a diabetes management plan.
* Glucerna has CARBSTEADY, designed to help minimize blood
sugar spikes compared to high-glycemic carbohydrates.
† Offers may vary. Valuation based on maximum collective savings
of offers throughout duration of program.
©2023 Abbott 202314641/May 2023 LITHO IN USA

In the Know

News and notes to boost your well-being
Try This

Count
to 10

91%

of pet owners
say they’ve
felt some sort of
financial stress
because of
their pet in the
past year.

110

BHG July/August 2024

That’s how much
less likely people
who eat yogurt
daily are to develop
type 2 diabetes.
The FDA recently
approved a health
claim that allows
yogurt makers to
say three servings
(2 cups total) of
yogurt per week
can help protect
against diabetes.

EACH MONTH
THE MAJORITY
OF OWNERS
SHELL OUT
$51 TO $250
FOR THEIR DOG.

To save on your
expenses, consider
a subscription
service for food
and shop for
medications on
sites like PetMeds
and PetCareRx.
Also stay on top
of preventive care
like toothbrushing,
vaccinations, and
annual exams.

Damage from
sunrays
can occur in
as little as
15 minutes.

Lower
your
blood
pressure
with
isometric
exercises.
Exercises that
require you to
hold a position
for a few minutes
then release—think
planks and squats—
can help reduce
your systolic
blood pressure
(the top number)
by as much as
8.24 mm Hg
and diastolic
blood pressure
by 2.5 mm Hg,
research shows.
To add them to
your routine, try an
isometric workout
on YouTube from
Minus The Gym or
Caroline Girvan.

percent of
Americans
protect
their
eyes with
sunglasses
or UVprotective
eyewear
when they
go outside.
Too much
UV damage can
make you more
susceptible to dry
eye, and in the
long run, it can
raise the risk of
cataracts, agerelated macular
degeneration, and
skin cancer on
or near the eyes.

If you always
add extra
dashes from the
salt shaker at
meals, you are

11

percent more
likely to develop
kidney disease.
●

Too much salt
can add protein to
urine, which
strains the
kidneys. So put
down that salt
shaker and
flavor your meals
with herbs and
spices instead.

BY: SHARON LIAO; PHOTOS: (YOGURT) SCOTT LITTLE, (SUNGLASSES) YEVGEN ROMANENKO/MOMENT/GETTY IMAGES,
(DOG) GATIODANIEL/500PX PLUS/GETTY IMAGES

TAKE NOTE

Some sweetened
yogurts pack
in more sugar
than a candy bar,
so look for
unsweetened
varieties that are
high in protein
and stir in
your own fresh or
frozen fruit.

The next time you
feel like you’re
gonna blow
your stack, take
a moment. New
research shows
that practicing
a stress-relief
method, such as
deep breathing or
counting to 10,
is more effective for
anger management
than venting to
someone. Breathe
in for a count of
4, hold for 4, then
release for 4.

P R E S E N T S

Any ONE (1) SYSTANE¨
Lubricant Eye Drops
(8ml or Larger)

Katie’s go-to
spice rub for any
meat: chili,
onion, and garlic
powders, plus a little
brown sugar,
salt, and pepper.

“I love summer
entertaining because
it’s so much more
relaxed. Nobody is
expecting the etiquette
police to come
out at a barbecue.”

For backyard
pizza parties, Katie
swears by
Ooni pizza ovens.
ooni.com

Katie
Lee
Biegel
“Easy-breezy”
is this food-world
star’s MO,
especially as
warmer
weather hits.

112

BHG July/August 2024

For 10 years, Katie
Lee Biegel has brought
her relatable cooking
style to TV screens
everywhere as cohost
of The Kitchen.
“I love comforting,
simple food,” says
Katie, author of four
cookbooks. “If I see
a laundry list of
ingredients, I just think,
Nope, not happening.”
Here, she shares
her laid-back
approach to summer
entertaining.

NO-STRESS MEALS
Katie’s outdoor
party menu typically
pairs a few cold
sides with one easy
main attraction.
She suggests topping
roasted fi sh right
out of the oven with a
relish of chopped
tomatoes, capers, basil,
parsley, shallots, garlic,
and olive oil.

READY TO POUR
“In summer, my husband
and I have people
over all the time, so I
always have wine—a
by M I R A N D A C R O W E L L

house red, white,
and rosé—on hand.”
Katie’s love of
wine recently inspired
a new venture: She
cofounded Kind of
Wild, a line of organic,
zero-sugar wines.

BURGER SECRETS
For extra flavor in her
Animal-Style
Burgers (from her
cookbook It’s Not
Complicated), Katie
adds mustard to
the patties before

cooking. She also likes
to cook burgers in a
cast-iron skillet on
top of the grill. “They
retain their fat, so
they’re really juicy.”

TABLETOP STYLE
Katie scoops up flowers
at a farm stand when
she’s shopping for
dinner then creates
small arrangements on
her outdoor table. For
tableware, “I often use
my nice indoor dishes,”
she says. “It’s OK if
someone drops a glass
here and there!” ■

PHOTOS: (PORTRAIT) SARA LUCKEY, (IN KITCHEN) COURTESY OF FOOD NETWORK, (FISH, BURGER) LUCY SCHAEFFER,
(SPOON) ZHEKA-BOSS/ISTOCK BY GETTY IMAGES, (VASE) ELLENMORAN/ISTOCK BY GETTY IMAGES

—KATIE LEE BIEGEL

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