January’s weather calls for two things — a cocktail and a warm fire to drink it by. Here, drink recipes from spots with the best fires, some on city-scraping rooftops or built on beaches, from around the world.

Shun Lee — known as much for the perfect dumplings as the surreally-stylish decor — is our favorite Chinese spot in New York City. We asked them what to order for the perfect Chinese New Year dinner. (If you can’t visit or order in, you can mix up their signature ginger mojito at home.)

Our Resort collection was inspired by Santa Fe. In the southwest state of mind we turned to restauranteur Mark Miller for a lunch menu (with recipes) from his famous Coyote Cafe. See the feature…

Family and friends are gathering for  an early Christmas dinner. See what’s on the menu…

The holiday cards are signed, sealed and en route. Here, some of our favorites.

Tissus Tartares linens, family silver and an Imari bowl of coral peonies – Tory sets the table for Thanksgiving dinner.

Between Tory’s family recipes and chef Dana Minuta’s new takes on the classics, Thanksgiving will be particularly delicious this year. Get the recipes….

Truffles make everything better. See how The Lion serves them for brunch.
Get the recipe…

Menu courtesy of The Lion
Invitation courtesy of Mrs. John L. Strong

A quintessentially New York cookie, the black & white is the bakery world’s version of the tuxedo. We love William Greenberg’s take on this sugary yin-and-yang. Our office is split on which side to eat first…chocolate or vanilla?

Photo courtesy of www.sweetkiera.com

What’s the perfect fall flower? “As autumn explodes with color, I adore making bouquets with luscious purple or hot pink (never together!) hydrangea from Holland, in antique Chinese blue and white porcelain.” — Helena Lehane, Couture Flowers

Tory hosted a book party for Mindy Kaling’s laugh-out-loud new book Is Everyone Hanging Out Without Me? (And Other Concerns) at our Madison Avenue flagship. Samantha Ronson played her “You’re hanging out with Mindy” from the dj booth while guests drank Mindytinis. Here, party pictures.

Tory celebrated the official opening of our Tysons Galleria boutique on Thursday with a reception benefiting the Rebecca Project for Human Rights. Co-hosts Dr. Elena Allbritton, Catherine Reynolds and Norah O’Donnell welcomed guests including Abeer Al-Otaiba, Sarah Brown, Dina Powell, Jessica Yellin and special speaker Valerie Jarrett. In her words, “When women succeed, America succeeds.” Here’s to supporting women and making a difference.

“People are drawn to the whit and whimsy behind my hors d’oeuvres,” says New York caterer Peter Callahan. Here, his thoughts on dinner parties and dream dates.
See the feature…

It doesn’t get more classic than JG Melon’s Bloody Bull, Tory’s favorite fall drink. We prefer ours with one of their famous cheeseburgers and cottage fries.

Trendy bars and nightclubs come and go in Paris, but Caviar Kaspia is forever. The restaurant’s signature Beluga caviar baked potato is the ultimate indulgence for editors and buyers after a month of city-hopping for New York, London, Milan and Paris fashion weeks, ending today.

Chef Dana Minuta’s taps into the end of the season with an Indian summer menu. See the feature…

The friends, the family, the fashion—see pictures from the opening party for our flagship boutique at 797 Madison Avenue.

What an evening it was. The FNO party was in full force at our Meatpacking store — DJ Cassidy spun as guests feasted on mini grilled cheeses and strawberry shake shooters. Meanwhile, uptown, customers at our new Madison Avenue flagship got some one-on-one styling advice from Vogue contributing stylist Heidi Bivens, and were photographed by Jeffrey Graetsch.

Come join us for Fashion’s Night Out! Stop by our boutique in NYC’s Meatpacking District for snacks from the Milk Truck, and click here to find out more about events across the country and online (including our limited edition tote, free with a purchase of $100 or more). See the feature…

We mark the last day of August with our final installment of Flavor of the Week. We end with Tory’s all time favorite–coconut.

Q: How do you like to set a table? — Tamsin, Chicago

A: Whether I’m dressing myself or a table, I love to mix colors and patterns. This summer I’ve been pairing different shades of blue with white. Since returning from a family vacation in Italy, I have been combining hand-painted Italian pottery with cobalt blue glasses. The combination makes for a great setting — casual but elegant.

Our summer Flavor of the Week series continues with raspberry. We would love to paint a room the color of the Ronnybrook.

Our summer Flavor of the Week series returns with mango. This color alone is intoxicating.

Mmm, chocolate. These scoops are equally as delicious plain as they are topped with sprinkles, hot fudge and whipped cream. How do you like your ice cream?

There’s an art to picking a great lobster. Luke Holden, entrepreneur and President of Luke’s Lobster, knows his stuff. Read more…

Our summer Flavor of the Week series continues with mocha, a cult favorite.

Interior designer and entertaining expert Nathan Turner gives us his menu and tips for a Mexican summer lunch.See the feature…

The best antidote to 100 degree weather is ice cream. Our summer Flavor of the Week series starts with an all-time great – strawberry.

When it comes to entertaining, San Francisco’s Vanessa Getty is all about the details. Caprioska anyone? See the feature…

The historic Bar Hemingway in the Ritz Paris serves some of the most delicious and meticulously mixed cocktails in the world. Barman and spirits connoisseur Colin Field can create any drink you can imagine based on your mood or taste. Our favorite for Bastille Day (or any day)? The Serendipity. Santé!

We asked hostess and Anthropologie‘s Director of Special Projects Patty Isen about the mood she was striving for with this table setting. “Comfortable, relaxed and a reflection of the beach and Harbour Island as a magical destination.”

Ben of Little Island Design handled the decor and catering which included Lotus dinnerware, Driftwood hurricanes, and assorted votives.

Brooklyn’s acclaimed restaurant Seersucker provides the menu for this year’s 4th of July celebration. Serve fried chicken, biscuits, potato salad, coleslaw and grilled apricots. A chilled bottle of Thirsty Owl Riesling makes for the perfect pairing. Happy 4th!
Get the recipes…

Ruschmeyer’s is Montauk’s new summer hangout. Try paddle boarding or yoga by day or ping pong and dancing by night. Don’t miss their refreshing signature cocktail, the Electric Eel.

Stationery courtesy of Gold Teeth Brooklyn

What could be better than ripe tomatoes, fresh mozzarella and basil, drizzled olive oil and cracked salt and pepper. The perfect lunch? La Bottega‘s regional version, the Burrata Salad (pictured above), for which chef Bart Retolatto uses Burrata cheese (a mozzarella and cream combination).

We asked the bartender at The Surrey‘s new rooftop garden for a cocktail that would transport us someplace with tons of sun and nothing to do but relax. Their summer-time tonic? A Barefoot in the Park.

We love a good salad in the summer. Here, signature salads from the The Polo Lounge, Michael’s, Milos and Fred’s at Barneys New York. What’s your favorite salad? See the feature…

The humble yet delicious burger is the unofficial food of summer. It’s also one of the hardest to perfect, so we asked Jack O’Neill, owner of NYC institution JG Melon, for tips on how to achieve the juiciest, most flavorful bun-full. “Use fresh, good ingredients. Start the burger in a flat pan to sear it and keep in the juices before putting it on the grill.” But what about condiments and sauces and possibly dipping the bun in butter before toasting it? “We also have a special recipe,” admits O’Neill, “Which I’m not giving away.”

TORY TOP 10 BURGER LIST

1. Shake Shack — The secret’s in the buttered buns.
2. JG Melon — Always order with a side of cottage fries.
3. Little Owl — There’s something about their bacon….
4. DB Bistro Moderne — With truffle and foie gras? Genius.
5. Corner Bistro — Nothing fancy but everything good.
6. The Spotted Pig — Roquefort and shoestring fries equal greatness.
7. Five Napkin Burger — Five? Ten is more like it.
8. Peter Luger — Elusively only served before 3 pm.
9. Minetta Tavern — Two cheesy winners to choose from.
10. The Burger Joint — A hidden (literally) gem at Le Parker Meridien.

Last night we were thrilled to host a Greater China launch party at the Four Seasons in Hong Kong. The evening included a Fall 2011 presentation and music by DJ Cassidy. The evening celebrated our new boutiques in Beijing, Hong Kong and Taipei.

What’s on the menu for a French-inspired weekend lunch? Croque Madame and Chocolate Mousse.

Glamour magazine lore is that she who uses this recipe for roast chicken gets engaged. They have at least six staffers and 70 readers (at press time) to prove it. The aptly named Engagement Chicken recipe and 99 other amusingly titled dishes — Who Calls a Meeting at 5:00 P.M.? Stir-Fry or Win Friends and Influence People Cookies — can be found in 100 Recipes Every Woman Should Know. Get the recipe…

Tory and our team from the Breeze Center boutique in Taiwan.

Ready for the Kentucky Derby this weekend? We are. Here, a little mint julep to get you in the mood.

Our Rome boutique got an early jump on celebrating Mother’s Day. Giuseppina Caltagirone and Lucrezia Moncada hosted a special mother-daughter party with champagne for the moms, pink drinks for their daughters and chocolate-dipped orange slices for everyone. Portrait photographer Daniele Leoni was there to capture it.

Happy Cinco de Mayo! There’s no better time to test-drive some classic recipes for fajitas, flan and, of course, margaritas. Tory and her boys perfected a spicy guacamole, while bloggers La Fuji Mama, Sugar Laws, Confections of a Foodie Bride, Cookstr and Homerun Ballerina sent us a how-to of their favorite dishes.

Sheryl Crow sings and cooks. Crow, photographed here with her son Wyatt, just teamed up with Nashville chef Chuck White on her new cookbook If It Makes You Healthy, a collection of guilt-free but tasty recipes, including Spring Pea and Mint Soup with Scallop Ceviche, a favorite of Sheryl’s band.

It’s been one year since Tory inaugurated our Chung-dam flagship in Seoul, Korea. To celebrate, Samsung helped us throw a birthday party, replete with pink cotton candy. Click here for more from the evening.

A great carrot cake recipe by Ina Garten. Get the recipe…

Nothing is better than a good playlist when you’re relaxing on the beach or getting ready for a night out. DJ Coleman Feltes gave us his spring break music picks.

1. Adele, Rolling In Deep (Villa Remix)
2. Toro Y Moi, New Beat
3. MNDR, I Go Away
4. Oh Land, White Nights (Twin Shadow Remix)
5. Girl Talk, Triple Double
6. Martin Solveig featuring Dragonette, Hello
7. James Blake, Wilhelms Scream (Vanishing Point Edit)
8. The Strokes, Machu Picchu
9. Hot Chocolate, Every 1′s A Winner
10. Rihanna vs. Ini Kamoze, What’s My Hotstepper

Basil’s Bar in Mustique has been the main event for over 30 years. From Kate Moss to Kate Middleton, visitors come for the laid back scene and famous rum punch.

Basil’s Rum Punch
(for a large group)

1 liter Orange juice
750 ml pineapple juice
3 liters strong rum
750 ml grenadine syrup
300 ml lime juice
1.5 liters water

Serve over ice in a few days. The longer it sits, the better it is.

Lobster pasta and chilled white wine… Tory invites you to a Spring break lunch.
See the feature…

A pie recipe just in time for Presidents’ Day. Get the recipe…

A delicious menu tailor-made for Fashion Week from Edi & the Wolf.

Amanda Hesser’s menu for  a cozy Valentine’s Day Dinner.

It wouldn’t be Super Bowl Sunday without wings and margaritas. Get ready for kickoff.

Q: I love the idea of entertaining but get stressed when it’s time to put together the guest list. What’s the key to the right mix?-Monica

A: Monica, Take a deep breathe and remember that entertaining is about bringing the people you care about together. If you are relaxed about the evening, your guests will be relaxed. Put together a group of people that you like and have a great time!



Our team just returned from Rome where we celebrated the opening of our boutique located at Via Del Babuino 36/37. Amore!

On Tuesday evening, friends and family came out to fête the opening of our London boutique on 149 New Bond Street. Guests included Thandie Newton, Laura Bailey and Joely Richardson. Cheers!

Renowned hostess Victoria Amory shares her favorite tips along with a signature winter dinner menu from her second cookbook, Delicious Flavors.

Anna Carter, the perennially chic philanthropist and NRDC board member, tells us how she and her husband, Vanity Fair‘s Graydon Carter, host dinners at home.

Tory arrives at 149 New Bond Street for our London boutique opening.

The perfect winter meal: a spaghetti pomodoro dinner from chef Wil Crutchley.

The Contributing Editor at W magazine and creator of the blog Saving the Season taps into his Southern roots when it comes to hosting warm winter dinners with friends.

The Contributing Editor at Vogue and Co-Founder and Creative Director of Moda Operandi shares her tips for hosting the perfect mid-winter dinner at home. See Vogue.com‘s. feature on Lauren at home.

A Christmas Eve Midnight Supper menu from Sean Driscoll of Glorious Food.

The Bouchon in Beverly Hills is bringing back a classic cocktail–the Moscow Mule, first concocted in 1941 at the Cock ‘n’ Bull Tavern on Sunset Boulevard. No matter where you are, it’s perfect for your holiday cocktail party.

Ingredients
1 3/4 oz. Standard Russian Vodka
1/2 oz. lime juice
Fever Tree Ginger Beer
Lime wedge, for garnesh
Ice
Copper mug

Pour Ingredients in an ice-filled copper mug and top with ginger beer.

Even if a sunny destination isn’t necessarily in your holiday travel cards, you can still channel that tiki vibe at New York’s new The Hurricane Club. Ask for a table in the Volcano Room and order one of their sweet, numbered cocktails served in kitschy-fun coconuts, watermelons or Easter Island-themed glasses…all with umbrellas or orchids. Our favorite? #15

Ingredients
2 limes
8 mint leaves plus garnish
Rum
Simple syrup
Club Soda
Strawberries to taste

Muddle six lime quarters with mint leaves and four quartered strawberries. Add three ounces of rum to one ounce of simple syrup and finish with club soda. Garnish with whole strawberries and mint sprig.

From intimate dinners to glamorous galas to Tory’s own lunch at home, Jamee Gregory’s New York Parties: Private Views offers an inside view of entertaining. We asked the consummate hostess what makes a party great.

What makes a party, no matter the size or occasion?

1. The guest list: Mix new friends with friends who already know each other.
2. The cocktail: A signature cocktail is fun. Jamie Drake always serves the Drake Folly.
3. The menu: Consider how you’re going to feel at the end of the dinner. A heavy entree calls a light dessert. But always serve bread or crackers.
4. The element of surprise: I loved how Campion and Tatiana Platt had sunglasses (from K-Mart) for everyone at their St. Tropez cocktail party.

What’s a smart entertaining tip?

Hillary Geary Ross organizes her seating with pink and blue Post-its for the girls and boys. You can quickly move them around and generally make life easy!

How do you navigate the holidays?

I’m a great believer in lists and planning ahead. Give friends two or three weeks notice. Call them up and say, ‘I’m thinking of a dinner, can you come?” It makes them feel wanted if you check in with them. Then follow up with a printed reminder.

What are your go-to hostess gifts?

Everybody loves a scented candle—I like Manuel Canovas‘ Palais d’Eté—and something sweet like candied orange peels from La Maison du Chocolat. If you give people flowers, send them a couple of days later.

What’s the key to being a good guest?

Sing for your supper, especially at dinner. Talk to those on your left and right.

Crisp fall evenings call for a corner table at a cozy restaurant. Here are some of our favorites from around the globe.

4 Gats
Barcelona, Spain
Spanish greats Picasso and Gaudí once ate at this spot. It’s high on ambiance, from its pointed  brick archway and wooden ceilings to its painted wall tiles.

Beano’s Cabin
Beaver Creek, Colorado
Follow up a five-course dinner with a sleigh ride up Beaver Creek Mountain or a spot by the fireplace with a view of the mountain.

BIN 38
San Francisco, California
Who says you have to be indoors to be cozy? Dine on the heated patio and sample an exotic beer or specialty wine pairing.

Brentwood
Los Angeles, California
Head to this neighborhood hideaway for its speakeasy ambience and elevated comfort food (we like the chicken pot pie and creamed corn).

Cheyne Walk Brasserie
London, England
Settle into one of the light blue leather banquettes and order the Pyrenean lamb. Or grab a drink upstairs overlooking the Thames.

Grace
Portland, Maine
There’s something divine about ordering speciality cocktails like “Ave Maria” and “Redemption” in what was once a church, complete with stained glass windows.

Hotel Samode Haveli Restaurant
Jaipur, India
Sample traditional Rajasthani fare while taking in the ornate frescoed walls and elaborate architectural details. You’ll feel like you’re in a maharaja’s private dining room.

Mindy’s Hot Chocolate
Chicago, Illinois
Mindy’s six blends of hot chocolate and mac ‘n’ cheese are in a league of their own.

Olden Restaurant
Gstaad, Switzerland
Hotel Olden is like a life-size gingerbread house—the perfect retreat after a long day of hiking or skiing. Order one of their specialties, like Spaghetti “sciué sciué.”

Prune
New York, New York
This small, quaint-looking restaurant is where the city’s top chefs come for a night off. Ask for the corner booth and order the butter pecan ice cream “drowned” maple syrup.

Prune, New York, New York

Ricotta fritters with peaches, from The Schoolhouse at Cannondale, are the perfect way to finish a fall family supper.

Tory and the design team’s After Show Lunch…

Ready for Fashion’s Night Out? We can’t wait—DJ Cassidy, ShakeShack…. Here’s what we’re serving. See you there!

Tory Burch Boutique
Meatpacking District
38-40 Little West 12th St., NY, NY
6PM – 11PM

On a hot summer day (or for a Labor Day picnic), Mitsitam Cafe‘s Wild Rice Side salad is exactly what we’re craving. For more great recipes, Mitsitam, part of Washington DC’s National Museum of the American Indian, is publishing a cookbook this fall.

Mario Batali and Joseph and Lidia Bastianich opened Eataly today in New York. This foodies’ paradise is a superstore (50,000 square feet) featuring everything fresh and inspiring about Italian cuisine. Take a week – or two — to visit every café, wine, vegetable, cheese, fresh fish, bakery and patisserie stall. There’s even a rooftop beer garden. The best part? Eataly not only offers some of the best from Italy, but also supports local farms and markets.

1. Blueberry Pancakes
2. Blueberry Scones
3. Blueberry Muffins
4. Blueberry Jam
5. Blueberry Frozen Yogurt
6. Blueberry Pie
7. Blueberry Cobbler
8. Blueberry Cheesecake
9. Blueberry Pie Cupcake
10. Blueberry Smoothie
11. Blueberry Mojito

Tory Entertains: Jamie’s Birthday at La Esquina

 

• Hostess Gifts

  John Derian, Founder of John Derian Company
  “Bring along a gift your hostess hasn’t received before. Look for ordinary housewares made extraordinary with artistic, unique touches—such as colorful leaf plates from South Africa. You could also offer up something simple, but exceptionally well made, like a beautifully blown glass pitcher or a few sturdy flower-blossom ramekins that are perfect for olives and summer snacks.”

 

• Kids’ Entertainment

  Pilar Guzman, co-author, Time For Dinner: Strategies, Inspiration, and Recipes for Every Night of the Week
  “Give each child a jelly jar to see how many lightning bugs they can catch. The winner could get a little prize—candy, perhaps, or even a package of silly bands. Another idea: Set up a mini outdoor theater. Place floor pillows draped in different colored sarongs and throws on the ground. Then project a movie onto a white screen or sheet—The Little Rascals and The Three Stooges are great choices.”

   

  • Desserts

    Sam Godfrey, Perfect Endings
    “I’m feeling nostalgic for old-fashioned layer cakes this summer. They’re perfect for parties because people see one, and they instantly think of their childhood—and they know it’s going to taste extraordinary. On a hot summer day, I’d want a light and fruity cake. That said, if I see a chocolate layer cake that looks like my grandmother made it, I’m not going to pass it by.”

 

 

• Food & Drink

  Michele Mazza, Executive Chef of Il Mulino
  “For summer entertaining, we suggest our Pappardelle Pomodoro—it’s a fresh, summery, vibrant dish. And the perfect wine pairing? Prosecco Aneri from Italy.”

  Pappardelle Pomodoro
  8 oz fresh cut pappardelle
  8 oz jar Il Mulino Pomodoro sauce
  1 1/2 oz parmesan cheese
  1/2 oz romano cheese
  1 oz butter
  1 oz Il Mulino Extra Virgin Olive Oil
  black pepper to taste
  1 Tbsp basil chiffonade

  1. In boiling, salted water, cook pappardelle until al dente.
  2. In a saute pan, heat Il Mulino Pomodoro sauce with butter until butter is melted.
  3. Strain pasta well and add to saute pan.
  4. Adjust flame to low. Add basil, parmesan and romano cheese, and black pepper.
  5. Toss cheese in the sauce until blended.
  6. Place in a pasta bowl and drizzle Il Mulino Extra Virgin Olive Oil on top.
  7. Garnish with basil sprig in the center.

 

• Outdoor Décor

  Celerie Kemble, Kemble Interiors
  “The key is to bring indoor elements outdoors. For the table I like setting fine glassware and ceramic plates in soft pinks and greens on natural rattan placemats with bamboo flatware and colorful linens. For flowers an ornate urn or vase filled with leaves always looks great. Lighting is key—I love the look of indoor lamps outdoors and, of course elaborate candlesticks—make sure the candles you use aren’t brand-new. Slouchy, half-melted ones balance everything and come off as more lively and fun.”

   

  • The Perfect Playlist

    DJ Cassidy
    “Feel the breeze, feel the sun, feel the sounds.”

    1. “Saturday In The Park” by Chicago
    2. “Roller Skating Jam Named ‘Saturdays’” by De La Soul
    3. “Club Tropicana” by Wham
    4. “All Night Long” by Lionel Richie
    5. “Rhythm Of The Night” by Debarge
    6. “Unconditional Love” by Donna Summer featuring Musical Youth
    7. “Blame It On The Boogie” by The Jacksons
    8. “All This Love” by The Similou
    9. “Master Blaster Jammin’” by Stevie Wonder
    10. “My Boo” by Ghost Town DJ’s

 

 

• Summer Dressing

  Tory Burch
  “Summer is about mixing casual styles with beautiful accessories, like a printed dress or a feminine blouse with jeans and a bold piece of jewelry. I’ll add a textured sweater or a lightweight jacket—evenings can get chilly if you’re by the water.”

   

  • Invitations

    William Miller, The Printery
    “Surprise and delight people with an invitation that adds an unexpected kick to the sweetness of summer—like a spiky bright-red crab motif against a sea foam green border or even a skull-and-bones emblem against bright, happy pink—it promises your party will be great.”

 

Tory Entertains: Brigitte’s Birthday

From the French Riviera to Fishers Island, cocktail recipes from summer watering holes.

Set the perfect picnic table with a delicious burger from Greyledge Farm, the best sides and, of course, sparklers.

Pizza by Mario Batali…a graduation party for the boys.

Crabs, corn and Corona…Tory invites you to Memorial Day Buffet.

You’re invited to Mother’s Day Breakfast In Bed. Check out Nicole Limbocker’s Eggs In A Nest recipe from Park Avenue Potluck Celebrations, and then get Mother’s Day floral tips from Carlos Mota.

Nicole Limbocker shares her Eggs In A Nest recipe from Park Avenue Potluck Celebrations by The Society of Memorial Sloan-Kettering Cancer Center and NY Times Food and Wine Contributor, Florence Fabricant.

Michael Leva and Nancy Parker pull together incredible — and doable — recipes and ideas for entertaining in their new book Recipes for Parties. Here, some of Michael’s tips.

What’s the best party you’ve been to?
I’m going to sound vain but I have had such a great time at so many of my own parties. I love creating experiences for the people I care about, thinking of new ways to treat my friends to delicious food, inspiring flowers and exciting mixes of people. That’s what inspired the book.

Best ice-breaker:
A sincere compliment.

Favorite table setting?
Big linen napkins in white, gray, chartreuse or lavender. I love White Bone China, Drabware and Creamware. Good plain silver. Venetian goblets in soft colors, especially from the 20′s and 30′s.

Favorite flowers?
My signature lab beakers filled with single blooms of different varieties in various heights. I use seasonal flowers as a rule but sometimes I like the luxury of an out of season flower like Lily of the Valley for Christmas. I also love using fern fronds and leaves, seedpods and berries. Of course, never use overly scented flowers at the dinner table.

What’s your favorite recipe from the book?
My mom’s fettuccine with minted tomato sauce. It’s elegant in its simplicity, so easy to make and absolutely delicious.

This incredibly light tomato sauce can be served with a variety of dishes, from pasta to a fish stew. (Serves 12)

Gather together:

• 2 tablespoons extra virgin olive oil
• 1 1/2 red onions, finely chopped
• 2 teaspoons flaked sea salt
• 2 teaspoons freshly ground black pepper
• 2 pinches peperoncino
• Two 28-ounce cans San Marzano Italian whole plum tomatoes in tomato puree
• 1 bunch basil leaves, cut into chiffonade
• 1 bunch mint leaves, cut into chiffonade
• 1 cup walnuts 1 tablespoon coarse sea salt
• Two 17 1/2-ounce packages imported dried fettuccine
• 1/2 cup freshly grated Parmigiano-Reggiano, plus 1 cup for serving

Directions:

1. In a large saucepan, heat the oil over medium heat and sauté the onions until softened, about 5 minutes.
2. Add the flaked sea salt, pepper, and peperoncino.
3. Roughly cut the tomatoes with kitchen shears and pour them, along with the tomato puree, into the saucepan of onions.
4. Stir the onions and tomatoes to combine and add a handful of basil and a handful of mint.
5. Lower the heat and leave the sauce to simmer.
6. In a large skillet over medium heat, toast the walnuts until lightly browned, about 5 minutes.

Enjoy!

Tory invites you to Spring Lunch, and Zach Bell, Chef de Cuisine, Café Boulud Palm Beach, shares some yummy recipes:

• Goat Cheese Tartine with Eggplant Salad, Basil and Red Onion
• Chilled Jumbo Green Asparagus with Deviled Quail Eggs, Jumbo Lump Crab Meat and Sorrel

Courtesy Zach Bell, Chef de Cuisine, Café Boulud Palm Beach
Makes 8 appetizer servings

Gather together:

• 1/3 cup extra-virgin olive oil, plus additional if needed
• 2 medium eggplants, peeled and cut into 1/2-inch cubes
• Splash of balsamic vinegar
• Salt and freshly ground pepper
• 3 sprigs basil, leaves julienned
• 4 ounces goat cheese, softened
• 3 stems chives, finely chopped
• 1 shallot, minced
• Eight 1/2-inch-thick diagonal baguette slices
• 1 clove garlic, lightly crushed
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1/2 bunch arugula
• 1/4 red onion, peeled and julienned

1. Line a baking sheet with paper towels. Warm 1/4 cup olive oil in a large sauté pan or skillet over medium high heat. Add the eggplants and cook, while stirring, until golden brown and tender, 5 to 7 minutes. Using a slotted spoon, transfer the eggplants to the prepared baking sheet and let the eggplants cool to room temperature; reserve the cooking oil. Season with balsamic vinegar, the reserved oil, salt, and pepper. Gently fold in the basil.
2. Mix together the goat cheese, chives, and shallots until well combined; season to taste with salt and pepper.
3. Prepare a grill or grill pan over low heat. Brush each baguette slice with olive oil and season with salt and pepper. Grill the bread until toasted, but not charred or too crisp, about 30 seconds on each side. Gently rub the garlic clove over the bread.

Courtesy Zach Bell, Chef de Cuisine, Café Boulud Palm Beach
Makes 8 servings

For the Deviled Quail Eggs:

• 12 quail eggs
• 1/2 cup mayonnaise
• Freshly squeezed juice from 1 lemon
• 1 tablespoon Dijon mustard
• Salt and freshly ground white pepper
• Cayenne pepper
• 1 teaspoon smoked paprika

1. Bring a small pot of water to a boil. Put the quail eggs into a fine-mesh strainer and gently lower the strainer into the water. Boil the quail eggs for 3 minutes. Cool the eggs under cold running water.
2. Peel the eggs and halve lengthwise. Carefully remove the yolks and mash in a bowl with a fork. Add the mayonnaise, lemon juice, and mustard, season to taste with salt, pepper, and cayenne, and stir until combined well. Spoon the mixture into a pastry bag fitted with a small star tip. Pipe the yolks into the egg white halves and lightly dust with the smoked paprika. Refrigerate until ready to serve.

For the Asparagus:

• 4 bunches jumbo green asparagus
• 4 shallots, peeled and minced
• 1 bunch chives, minced
• 4 tablespoons extra virgin olive oil
• Freshly squeezed juice of 2 lemons
• Salt and freshly ground white pepper

1. Fill a large bowl halfway with ice cubes and cold water. Put a pot of salted water up to boil. Using a sharp knife cut off the bottom inch of each stalk and discard the trimmings. Using a vegetable peeler, lightly peel the bottom two-thirds of each asparagus stalk. Using kitchen string, tie each bunch together. When the water is boiling, plunge the asparagus into the pot and cook at the boil under tender but still very green, 5 to 6 minutes. Using tongs immediately transfer the asparagus to the ice water bath and let cool. When cool, untie, and pat dry between kitchen towels. Cut each spear evenly into 4- to 5 inch-lengths, reserving any trimmings for the asparagus vinaigrette.
2. Whisk together the shallots, chives, olive oil and lemon juice; season to taste with salt and pepper. Add the asparagus, toss to combine, and let marinate while you prepare the Asparagus-Sorrel Purée.

For the Asparagus-Sorrel Purée:

• 1 cup reserved asparagus trimmings (from Asparagus recipe above)
• 1 bunch sorrel
• 1/2 cup extra virgin olive oil
• Salt and freshly ground white pepper

1. Put the asparagus, sorrel, and olive oil in a blender and whir until smooth, adding water if the mixture is too thick.
2. Season to taste with salt and pepper and refrigerate.

To Serve:

• 1 pound jumbo lump crab meat, picked over
• 1 bunch sorrel, leaves only

1. Spoon two tablespoons of asparagus purée in the center of each plate, using the back of the spoon to gently spread the purée a little.
2. Top with five or six marinated asparagus spears.
3. Put three deviled quail eggs around and strew a little jumbo lump crab meat and a few sorrel leaves over the top.

Enjoy!

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