S U N DAY, O C TO B E R 2 6 , 2 0 1 4 | PA R A D E .C O M
© PARADE Publications 2014. All rights reserved
T ’S
SUNDAY
Q
What does
New York Giants
wide receiver
Victor Cruz like
to eat when he
watches a game?
—Anders P., Miami
A: Since Cruz, 27, is normally on the ﬁeld, it’s rare
that he sits down to watch
football. But when he does,
Cruz—who has teamed
with the NFL and the National Dairy Council’s Fuel
Up to Play 60—is a nachos
guy. “I love chips. You can’t
go wrong with burgers
and hot dogs on game day,
either.” For his favorite
nachos recipe, go
to parade.com/nachos.
FREEBIE
Enter for a chance to
win How to Train Your
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WALTER
SCOTT
ASKS…
JULIANNA MARGULIES
The Emmy-winning actress is back in
her starring role as Chicago litigator
Alicia Florrick in the sixth season of the
hit CBS series The Good Wife.
How does it feel to be part of The Good
Wife, a pioneer of the TV trend of powerful women leading dramas? Imitation
is the biggest ﬂattery! This year, we [her
character and Christine Baranski’s character] are running one of the biggest law
ﬁrms in Chicago, so you see a lot of us
together—it’s awesome!
What do these strong female leads say
about audiences today? It means that’s
what they want to see, and that people are
ﬁnally listening. Executives and networks
Email
your questions for
Walter Scott to
personality
@parade.com.
are realizing that these
shows are actually being
watched. It’s exciting! It’s
a wonderful time for women
in television.
You have a husband, a son and a hit
show. What’s your key to maintaining a work-life balance? Well, I started
the show and he [son Kieran, 6] was 16
months old. It gets easier. In the beginning,
it was really hard. I would be up at night,
and he’d be sick and I’d feel guilty for not
being there during the day. Now he sleeps
through the night and gets on the school
bus at 7 a.m. He’s a human! My husband
has a great job that lets him always be
home at 6:30 at night, so we make it work.
Victor Cruz
and ﬁancée
Elaina Watley
<
Laurie
Metcalf
Q: What’s new with Laurie
Metcalf? I always liked
her in Roseanne.
—Wilson A., Dallas
The three-time Emmy
winner appears in CBS’s
The McCarthys, starring
as the mother of four in
a sports-crazed Boston
family. She also plays
Sheldon Cooper’s mother
on the The Big Bang Theory
and returns as a doctor
on HBO’s Getting On. “I’ve
been so lucky, when I
think about some of the
projects I’ve been involved
in,” says Metcalf, 59.
Sweet Truths What Halloween trick-or-treat candies do the stars crave?
“CANDY APPLE.”
—Will Arnett
“BIT-O-HONEY.”
—Jennie Garth
“CANDY CORN.”
—Tone Bell
“REESE’S PEANUT
BUTTER CUPS.”
—Debra Messing
“I DON’T LIKE CANDY. I LIKE CAKE.”
—Ken Marino
2 | OCTOBER 26, 2014
© PARADE Publications 2014. All rights reserved
SUNDAY FREEBIE: NO PURCHASE NECESSARY. TO ENTER, GO TO PARADE.COM/WIN. STARTS 5:00 P.M. ET, 10/24/14, AND ENDS 4:59 P.M. ET, 10/31/14. OPEN TO LEGAL RESIDENTS OF THE 50 UNITED STATES (D.C.) 13 YEARS AND OLDER, EXCEPT EMPLOYEES OF SPONSOR, THEIR IMMEDIATE FAMILIES, AND THOSE LIVING IN THE SAME
HOUSEHOLD. ODDS OF WINNING DEPEND ON THE NUMBER OF ENTRIES RECEIVED. VOID OUTSIDE THE 50 UNITED STATES (D.C.) AND WHERE PROHIBITED. A.R.V. OF THE 5 PRIZES: $17.99. SPONSOR: ATHLON MEDIA GROUP. THIS PROMOTION IS IN NO WAY SPONSORED, ENDORSED OR ADMINISTERED BY, OR ASSOCIATED WITH,
FACEBOOK. PHOTOS, CLOCKWISE FROM TOP MIDDLE: JUSTIN STEPHENS/CBS ©2011 CBS BROADCASTING INC, ALL RIGHTS RESERVED; MONTY BRINTON/CBS ©2014 CBS BROADCASTING, INC. ALL RIGHTS RESERVED; JEFF LIPSKY/NBC; ISTOCKPHOTO (3); MAXA/LANDOV; CLIFF LIPSON/CBS ©2013 CBS BROADCASTING, INC. ALL
RIGHTS RESERVED; ZUMA/SONIA MOSKOWITZ/GLOBE PHOTOS; CHRIS HASTON/NBC; ANDREW ECCLES/NBC
T
WA L
COT
ER S
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© PARADE Publications 2014. All rights reserved
Parade
Edited by Neil Pond /
L I K E U S AT FA C E B O O K . C O M / PA R A D E M A G
MANE DRAG
Fido will be the
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the block in the
Animal Planet
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Pick a pumpkin
shaped similar to
the character you
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Slice a hole in
the pumpkin in
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2
If you’re
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scoop out the seeds.
Draw a design
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For a mellowyellow glow, peel
or carve areas or
AMERICAN MONSTERS
(Linda S. Godfrey,
$16.95, Tarcher/Penguin) This travelogue
sorts through lore
and history to reveal
the truth of things that
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centuries nationwide.
TAKE YOUR PICK
Dapper Vincent
Price (top),
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Michael Myers.
ZOMBIES ON FILM:
THE DEFINITIVE STORY
OF THE UNDEAD CINEMA (Ozzy Inguanzo,
V
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Master carver Hugh McMahon from Brooklyn,
N.Y., offers these tips:
$40, Rizzoli USA)
A journey through
nine decades of your
favorite ﬂesh eaters
from pop culture.
4 | OCTOBER 26, 2014
© PARADE Publications 2014. All rights reserved
PHOTOS, CLOCKWISE FROM TOP MIDDLE: COURTESY OF HUGH MCMAHON; EVERETT COLLECTION (2)
WATCH THESE…IF YOU DARE!
The 1978 movie that kick-started the
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6 | OCTOBER 26, 2014
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PhOTO CREdiTs will gO hERE as shOwn
Topping Ina’s list
of must-have
ingredients if
marooned on a
desert island:
butter, “plus a
backup butter
in case the first
one melts.”
inner at Ina Garten’s house tops the wish list of countless home
cooks. It’s an invitation so coveted that Tina Fey’s Liz Lemon
once fantasized about it on an episode of 30 Rock. I’m lucky
because Garten is my friend, and I’ve dined at her home
enough times to know that her exquisite feasts are matched
only by her bubbly charm and quick wit. So when she emailed last summer
to remind me of our upcoming Saturday night date, I was only half-kidding
when I shot back, “Have been fasting for three days in anticipation.” Her
merry reply promised even more indulgence. “LOL!! This is good because
I’m testing three desserts and none of them is blueberries!”
The sweets were sumptuous (more on those below), and several weeks
later, when Parade asked me to interview Garten, I jumped at the chance to
learn more about the life of my friend before she became the woman everyone knows as the Barefoot Contessa.
At 66, Garten is safely enthroned in the culinary pantheon as a goddess
of good taste for legions of devotees seeking fresh flavors and easy entertaining. Some 8.7 million copies of her first eight cookbooks are in print,
and six have been New York Times best sellers. The newest, Make it Ahead,
will be released this week with recipes for party-perfect delicacies like Jalapeño Margaritas and Tri-Berry Crumbles that you can prepare before
guests arrive (so you’re not stuck in the kitchen when the doorbell rings).
Garten’s award-winning half-hour cooking show (Barefoot Contessa, Sundays, 10 a.m.) is the Food Network’s top-rated morning fare, largely because
“Ina makes cooking approachable,” says Bob Tuschman, the network’s general manager and senior vice president. “Instead of being a chef in a white coat
and toque, she’s someone who invites you into the kitchen and makes it a fun
place to be.” One of her favorite catchphrases: “How easy is that?”
The Barefoot Contessa’s loyal fans (she has 79,000 followers on Twitter
and 615,000 likes on Facebook) are known to track down the same brands
of cooking utensils she uses on TV—from her cheese planer to her favorite
ramekins—and even adopt her open shelving and the neutral tones of her
décor for their own kitchens.
Off camera and away from the chopping board, Garten wears her celebrity lightly. The day of our interview, her short, ample body (“We’d all like to
look like Gwyneth Paltrow, but we don’t,” she says good-naturedly) is smartly cloaked in her uniform dark pants and crisp shirt, collar flipped up. Glossy
chestnut-brown hair and carefree
bangs frame her heart-shaped face
and raspberry-rosy cheeks. Her
serene voice regularly erupts into
laughter, mostly at herself. (As
Tuschman puts it, “She is charmingly unaware of her own charisma,
and of the spell she casts on people.”)
We are chatting in the sunny
kitchen of her brown-shingled
home in East Hampton, N.Y.—a
seaside community blessed with
bountiful farmland, and in the peak
summer months, popular with celebrity visitors. I’m finding it hard
to believe that while Garten was
growing up in Brooklyn and Connecticut, her mother never let her
near the stove.
“She was a dietitian by training
and her food was very basic, health
food–oriented, but extreme,” Garten says. “Broiled chicken, canned
peas. An apple was considered dessert. No carbohydrates.” Or butter.
She pauses to giggle. “That’s why I
make chocolate cake!” This apple
fell far from the tree.
Garten’s taste buds were awakened in France, during a fourmonth camping trip that she took
with her husband, Jeffrey, after he
got out of the army. “I couldn’t believe how good the ingredients
were. I’d make a dinner out of
peaches and brie and bread.” And
she’d make it on a budget of $5 a
day, over a gas stove outside their
Day-Glo orange pup tent.
Once they were back home in
Washington, D.C., where Jeffrey
worked at the White House and the
State Department under presidents
Ford and Carter, Garten became a
budget analyst at the Office of Management and Budget. But she hated
the slow pace of bureaucracy. “I
worked in Washington for four
years,” she says, “and nothing happened. They’re still working on the
OCTOBER 26, 2014 | 7
© PARADE Publications 2014. All rights reserved
“Ina loves to have a good
time, but she’s also incredibly
rigorous,” says husband
Jeffrey. “She is like a
scientist in the kitchen.”
“To me, entertaining is all about
connecting. It’s being with people.”
That’s why her dinner parties are in
the kitchen (“so if I have to get
something, I don’t have to leave the
party”) and why she invites no more
than six people (“so you can really
connect with each other”). Entertaining isn’t just about the food you
serve, she says; it’s about the environment you create.
That was certainly true at our
dinner last summer, where the living
room’s ambience set a casually elegant tone: rich aromas wafting from
the kitchen, an antique coat rack in
one corner, a cluster of blue hydrangeas (from her garden) in another.
YOU DIDN’T KNOW ABOUT INA
1. She loads the dishwasher herself after every meal. (Her husband Jeffrey is on garbage duty.)
2. She used to win science prizes in
high school.
3. You’ll never see recipes for entrails or calf’s liver in her books.
“Why not make a book with 85 recipes that everyone wants to eat?”
4. She and Jeffrey have an apartment in Paris. But they stopped
spending Thanksgiving there because Ina couldn’t ﬁnd fresh cranberries one year.
5. When she’s cranky, “a nice tuna
sandwich on rye with lettuce and
mayonnaise” makes her feel better.
When we moved to the porch for
cocktails, Garten served thymeseasoned Marcona almonds and a
small bowl of gourmet potato chips.
The menu for dinner—served at
Garten’s cozy kitchen table—included juicy slices of grilled steak
(coffee-rubbed rib eyes); heirloom
tomatoes drizzled with olive oil; and
sweet corn picked that morning at a
local farm, then sliced off the cob
and sautéed in butter, salt, and pepper. The decadence came with the
trio of desserts: Limoncello Cheesecake, homemade Rum Raisin Ice
Cream, and Mocha Chocolate
Mousse. When Garten asked which
we preferred, we told her all three.
“I do feel enormous pressure
when people come here,” she tells
me during our interview, “because
they expect it to be really good.”
Jeffrey, who has been with Garten since they were both in their
teens, knows what goes into her
party preparations: “Ina loves to
have a good time, but she’s also incredibly rigorous,” he explains. “She
is like a scientist in the kitchen—
very precise, very disciplined. She
writes everything down, follows
instructions to the decimal, and is
always experimenting. She’ll try
something six different ways. Her
experiments are very calculated.”
And well deﬁned. “No more than
three ﬂavors in a dish, each well balanced with the other,” she says. “And
it has to be clear what you’re eating.
If it’s a plum tart, you should know
there are plums in there, and I do
something with cassis that enhances
the flavor of plums. I’m always
thinking, ‘How do I bring out the
intrinsic ﬂavors of this dish?’” Her
genius is maximizing the familiar, to
make it pop. Other chefs “make
things too complicated, and they try
to impress people at dinner,” she
says. “I don’t want to impress people
8 | OCTOBER 26, 2014
© PARADE Publications 2014. All rights reserved
COVER: BRIAN DOBEN FOR PARADE; STYLING, CHRISTINE HAHN; HAIR, ERICA MCSWEENEY; MAKEUP, TINA TOSCANO, NECKLACE, MISH NEW YORK. PHOTOS, PREVIOUS SPREAD AND THIS PAGE: MELANIE DUNEA/CPI SYNDICATION
same issues.” Her soul was at home,
where she taught herself to cook
with Julia Child’s revolutionary book
Mastering the Art of French Cooking.
Garten relished the satisfaction of
dreaming up a meal in the morning
and getting it done that night.
In 1978, she purchased a tiny
food shop in Westhampton Beach,
N.Y., called the Barefoot Contessa,
after the earthy (and unshod) heroine of the 1954 movie of the same
name. The shop was so popular
that she relocated to a larger,
3,000-square-foot space in neighboring East Hampton, which she
filled with mountains of lobster
salad, cases of cupcakes and muffins, and a table overflowing with
just-baked baguettes.
“The store had to feel like a
party,” she explains. “The music
was cranked up, the coffee brewing,
the ribs and chicken were on the
barbecue. So it smelled good. And
the screen door would slam shut
like a real summer house. I created
a space that was fun!”
Jeffrey still remembers the look
on his wife’s face the ﬁrst day customers were lined up down the
block. “She was beyond happy. You
can tell with someone you love. …
You just know, My God, this is exactly what she wants to do!”
In front of the cheese case one
day, Garten met Martha Stewart,
who became a friend and mentor as
Garten soared to success. “The ﬁrst
year, I was asked to cater a party at
[New York Times food editor] Craig
Claiborne’s house, and I thought,
‘Oh my God, I’ve made it!’”
Garten sold the store in 1996,
but kept its name as her brand. For
her, Barefoot Contessa represents
the place where she discovered her
calling. When I ask her what word
describes her best, she eventually
settles on hostess.
T:10”
THERE’S A LITTLE SMOKEY IN ALL OF US.
9 out of 10 wildfires are caused by humans. Which means 9 out of 10
wildfires can be prevented. So if you see someone acting irresponsibly,
step in and make a difference.
SmokeyBear.com
photo Jill Greenberg
©USDA Forest Service
© PARADE Publications 2014. All rights reserved
H PE
ADDICTION IS HOPELESS WITHOUT YOU
Share your story of recovery or message of hope with someone who needs
to hear it. Visit drugfree.org and join the “Stories of Hope” community.
©The Partnership for a Drug-Free America, Inc.
© PARADE Publications 2014. All rights reserved
at dinner. You don’t want to look at your plate and go, ‘Oh, what is that?’
You want to look at your plate and go, ‘Oh, that looks delicious,’ and it is.”
Thanksgiving is Garten’s favorite holiday, when she transforms
familiar fixings into “comfort food, with a
twist.” Instead of cranberry sauce from a
can, she serves cranberry fruit conserve with
nuts and raisins. Instead of place cards, she
Look for recipes from
sets out sugar cookies with guests’ names on
them. And instead of topping mashed sweet Ina Garten’s new cookbook,
potatoes with marshmallows, she opts for
Make It Ahead, in the
sautéed apples.
November issue of our
She also goes easy on the turkey: “We’ve
sister magazine, Dash,
all had dry turkeys that went into the oven at
4 o’clock in the morning. It takes two and a
or at parade.com/ina
half hours to make a turkey. It doesn’t have to
(after November 5).
cook for 12 hours!”
To make the holiday extra special, Garten
cooks double portions of everything, then
packs a second dinner in plastic for her guests
to take home. “Everybody likes to have leftover turkey sandwiches,” she explains. “That’s
the fun of Thanksgiving.”
Her guests this year, as usual, are her best
friends, Barbara and Bobby Liberman and
their family. She’ll serve them in “the barn”—
the spacious structure across the garden that
she built as the set of her TV kitchen. It’s as
fashionable and functional as her home, with
an 18-foot granite island parallel to the trestle table where she hosts larger
crowds. Shelves in the library hold Garten’s collection of nearly 700 cookbooks, from Fannie Farmer to Bobby Flay. She says she consults them all.
But Garten taught herself the most valuable lesson of all: eliminate
the angst. “I think people are really surprised when they walk into the
kitchen and there’s a legal pad on my counter with a list of exactly what
I need to do at every minute,” she says.
“I’m not saying I don’t get stressed,” she confesses, smiling. “There’s
always a moment when I say to Jeffrey, ‘Don’t talk to me now.’ ”
“What moment is that?”
“The last 15 minutes before guests arrive and I haven’t gotten dressed
yet! But once I open the door, nobody knows that happened.”
The Barefoot Contessa pulls it off with style, and sharing the secrets
is the secret to her success. “It’s not that I’m handing somebody something,” she explains. “I’m giving them the tools to do it themselves. If
they cook, everybody shows up. So I’m creating a community for them,
and that makes them feel good.”
Really, how easy is that?
Award-winning broadcast journalist and Parade contributing writer Lynn
Sherr is also an occasional cook and best-selling author. Her latest book is
Sally Ride: America’s First Woman in Space.
OCTOBER 26, 2014 | 11
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Table
Cook’s
TIP
Around the
Make these up to
one day in advance;
store frosted cupcakes,
cookie crumbs, and
meringues separately
and assemble
just before serving.
FRIENDLY GHOST
CUPCAKES
Makes 12 cupcakes
Active: 40 min
Total: 2 hr 40 min (plus
cooling)
1
Preheat oven to 200°F.
Line a baking sheet
with parchment paper.
In a food processor, grind
sugar and salt for about
15 seconds.
2
In a large bowl, using
a mixer on mediumhigh speed, beat egg
whites until light and
foamy, 2 to 3 minutes. With
the mixer going, gradually
sprinkle in sugar mixture
until stiff peaks form, 6 to 9
minutes more.
3
Scrape egg white mixture into a heavy-duty,
quart-size resealable
plastic bag. Press mixture
into one corner and seal
bag. Snip off corner with
a ½-inch opening. Pipe
12 | OCTOBER 26, 2014
Spooky
FAMILY TIME
SWEETS
These treats
are so delicious,
they won’t
haunt your party
for long
mixture onto baking sheet,
swirling to make ghosts of
desired shapes and sizes,
but no wider than 2 inches.
4
Bake until dry, about
2 hours. Leave in oven
one hour or overnight.
5
Pulse chocolate
wafers in food
processor to make
ﬁne crumbs; place in
a medium bowl. Frost
cupcakes and dip, frosting side down, into bowl
of crumbs. Place one or
more ghosts on top; serve.
© PARADE Publications 2014. All rights reserved
PHOTO: ANDREW PURCELL; FOOD STYLING, CARRIE PURCELL; PROP STYLING, STEPHANIE HANES
½ cup sugar
+ Pinch salt
2 large egg whites,
at room temperature
5 oz chocolate wafer
cookies (about 22)
12 chocolate cupcakes,
baked and cooled
completely
1 (16 oz) can chocolate
frosting
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Views
ents to tire of either
driving me to and
from work or worrying
about the condition of
their car and, presumably, their daughter
whenever I borrowed
one of theirs.
A few weeks later,
my boyfriend bought a
brand-new Pinto and
offered to give me his
very used Pontiac LeMans. Dad insisted on
paying for it, to keep
A CLASSIC RIDE
the title in his name
The 1973 Pontiac LeMans
Colonnade Coupe
and to prevent me from
feeling beholden to
anyone but him.
I can still picture that car as if
it were sitting in my driveway
right this minute. It was tan,
The radio didn’t work. The engine screeched.
with a motor that purred like a
And it was perfect. By Connie Schultz
mother screaming at her kids. I
want to say I listened to Etta
James belt out “At Last” on the
My new job was only accessible
park and how not to run into a
radio the ﬁrst time I slid behind
by car. I placed my hands on my
tree when someone yelled, “I
the wheel, but I was probably
mother’s shoulders and peered
said turn left, not right!” Despite the one singing, as I’m pretty
from behind her beehive. “I
my father’s prediction, I passed
sure the radio didn’t work.
have to drive?”
my driver’s test the next day.
No matter. For the ﬁrst time
When I was a teenager, Dad
That evening, before Dad
in my life, I was that girl. I was
had forbidden me from getting
could set down his lunch pail,
the babe with the Frencha license after I plowed the
Mom handed him a beer and
sounding car tearing through
driver’s ed car into a snow bank
chirped, “We’ve got a new
the streets and laughing with
on Route 20. At age 20, I was
driver in the house.” I waved my
the windows all the way down.
still unable to commandeer
license and raised my eyebrows.
At every stop sign, I paused
thousands of pounds of steel on
Dad furrowed his and gulped
just long enough to peel away
the highways of America, which down his Stroh’s in the time it
the strands of hair sticking to
is how my mother always put it.
took me to say, “Soooo, whose
my lip gloss.
“I’m not teaching you,” Dad
car am I taking to work?”
Vroom-vroom.
said, answering my prayer.
The next morning, I put
Instead, my boyfriend drove
Mom’s car in reverse and proToday Connie drives a mademe to the circular drive at the
ceeded to back into Dad’s. An
in-Ohio Chevy Cruze, the ﬁrst
nearest cemetery and, in three
accident, but a fortuitous one.
red car of her life. And she still
hours, taught me how to parallel It didn’t take long for my parblasts Etta James.
My Dream Car
14 | OCTOBER 26, 2014
© PARADE Publications 2014. All rights reserved
PHOTO: GENERAL MOTORS
T
he story of my
ﬁrst car is the
tale of a father
willing to succumb to his
daughter’s conniving.
I should be
ashamed of this, but
convincing my father
to give me a car was
the closest I ever got
to feeling like Wonder Woman. Without
the star-spangled
bikini bottom and
plunging neckline.
Think Lynda Carter
in L.L. Bean.
In the spring of ’77,
I was a college sophomore and
desperate to ﬁnd a summer job
that did not involve serving
meals to customers whose idea
of a tip was to scribble “Great
job!!” on little notes tucked under their plates. My roommate
Bev came to the rescue, after she
found out that Ohio was hiring
college kids to staff tourism
booths at various highway rest
stops. We stood behind the
counters and promoted the
bounty of the Buckeye State.
We also were supposed to whip
out maps and give directions.
“You,” Dad said, the day I was
hired. I nodded.“Telling people
how to get anywhere.” Again, I
nodded. He shook his head.
“Just remember,” he said. “The
lake is north.”
I was assigned to mislead
countless tourists at a booth 10
miles from our house. “How
will you get there?” my father
asked. This was the best part:
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