Last week, Dotdash Meredith - the media company that acquired the rights to Living in 2014 - announced that the May 2022 issue would be the magazine’s last in print. I should know by now that it’s a losing game to still hold affection for a print magazine. And as we acclimated and assimilated, Martha Stewart Living recipes remained a constant - the pear upside-down cake from November 2001 and the chocolate caramel tart from August 2002 served as special occasion centerpieces or dessert offerings at potlucks. Choosing wild rice over, say, Stove Top became our yearly tradition, grounding us in our new life. When the magazine published that particular Thanksgiving issue, my family had been in the country for just two years, and with no real attachment to American food traditions, we were free to do anything. Looking up its cover now, I see a flash of the wooden Ikea shelves in the first apartment my family had in the United States, and in the center, a row of Martha Stewart Living, stuffed with flags that marked everything my mom wanted to make. Don’t knock it until you’ve tried - the recipe came from Martha Stewart, after all, as published in the November 1999 issue of her famous Martha Stewart Living. Instead, my mom would render pancetta, cook aromatics in the gleaming fat, spike it with Madeira wine, and toss those richly flavored ingredients with almonds, green grapes, and dark slivers of wild rice. The Thanksgiving stuffing of my childhood never involved bread.

Martha stewart halloween magazine 2022