daily craving: designer cooking

Want to create chic eats and treats from the kitchens of your favorite fashion designers? Interested to know what DVF or Michael Kors are whipping up to entertain guests on the weekends? YES! Now you can transform your stove into a culinary arena for stylish dining with the new American Fashion Cookbook, published with the Council of Fashion Designers of America (including a foreword by Martha Stewart). You can whip up a serious dish (like Isaac Mizrahi’s Mushroom Truffle Spaghetti), or just salivate over the beautiful sketches, popping color, and insider prep secrets. 

(American Fashion Cookbook is available online at Amazon, $28.42.)

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INSPIRATION: wall of clocks

I’ve eaten at this charming East Village Italian spot, Orologio, a few times without ever really noticing its incredibly unique interior. On first glance, it seems to be a classy European-inspired front with delightful outdoor seating, and the floor-to-ceiling windows open to allow for a nice breeze. The owner and staff is surprisingly brilliant – friendly and welcoming.

(My charming sausage & spinach omelette dish for Sunday brunch)

After my most recent visit with a few girlfriends for a lovely New York City Sunday brunch affair, I was instantly inspired by Orologio‘s captivating decor. There were clocks, or ‘orologios’, everywhere. After dreaming up my eventual wall of hooks earlier this month, I found another use for a future wall of mine: antique clocks. Grandfather, cuckoo, tick-tock-tick.

Obsessed.

the perfect refreshment

This drink looks absolutely divine on a 100-degree summer day.

(Photo and recipe courtesy of my favorite food blog, Life’s Ambrosia)

You will need:

• 6 lemons
• 1 to 1 1/2 cups simple syrup (recipe follows)
• 1 (16 ounce) container strawberries, hulled and halved
• 1 quart sparkling water
• ice cubes
• mint for garnish

1. Roll the lemons back and forth a couple of times on the counter to release the juices. Cut the lemons in half juice into a bowl. Remove any seeds that may have fallen into the juice.  You should get about 1 cup of lemon juice.
2. Using an immersion blender or regular blender, blend the strawberries with the 1/2 cup of the simple syrup, until smooth.
3. Pour lemon juice, strawberry puree, 1/2 cup simple syrup and sparkling water into a pitcher. Add more simple syrup if you want a little more sweetness. Add ice cubes. Chill until ready to drink.
4. Place more ice cubes in a glass, pour in chilled lemonade, garnish with mint sprig. Enjoy!

Simple Syrup

• 1 part sugar
• 1 part water

1. Combine sugar and water in a saucepan over medium heat.
2. Bring to a boil. Stir until sugar has dissolved.
3. Cool completely.

Happy Saturday! Enjoy!

i like hummus

It would be an understatement to say that I like food.

And if there was an I Like button for this hummus, it would be pressed.

(Sabra Hummus with Roasted Pine Nuts, $3.99 at your local grocery)