Courtesy Mexicue; Courtesy Henri Bendel
September 06, 2012 05:30 PM

A night on the town usually calls for stellar dining and a round of stiff drinks – not to mention a stylish outfit.

And Thursday is no exception, as the créme de la créme of trendsetters take part in the fourth annual Fashion’s Night Out.

From New York City to Paris to Ottumwa, Iowa – more than 500 cities in 19 countries – fashionistas and tastemakers alike will celebrate the runway (and the shopping mall) at this industry-boosting event, which is a collaboration between American Vogue, the Council of Fashion Designers of America, NYC & Company and the City of New York. In the Big Apple alone, more than 700 stores are participating.

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Adding some star power to the retail and refreshments: a slew of famous faces, including Kim Kardashian, Kellan Lutz and Alessandra Ambrésio.

But before you head out, get into the spirit with these haute recipes.

The Bendel
Created by N.Y.C.’s Mulberry Project for Henri Bendel’s Fashion’s Night Out event; recipe makes one drink

• 7 (1-inch) pieces of fresh honeydew
• 3 basil leaves
• ¼ cup vodka
• 2 tbsp. fresh-squeezed lime juice
• 1 tbsp. plus 1½ tsp. simple syrup
• 2 dashes orange blossom water
In a cocktail shaker, muddle six honeydew pieces and basil leaves. Add remaining ingredients and shake and fine-strain into a rocks glass over ice. Garnish with a speared honeydew wedge.

Green Chili Mac & Cheese
Created by Thomas Kelly of food truck Mexicue; recipe serves 4 to 8

• 1 cup whole milk
• ½ cup heavy cream
• 1 cup salsa verde
• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• ½ cup chopped roasted poblano peppers (about two peppers)
• 2¾ cups cheddar cheese, shredded
• 2¾ cups Monterey Jack cheese, shredded
• ¼ tsp. fresh ground pepper
• kosher salt, to taste
• 1 pound elbow macaroni, cooked al dente
Preheat oven to 425º. In a medium-sized pot over medium heat, add milk, cream and salsa verde. Bring to a simmer. In a large nonstick pan over medium heat, melt the butter. Slowly add the flour and stir with a wooden spoon to create a roux. Cook for approximately five minutes, stirring constantly. Pour the contents of the pot into the roux and combine with a whisk. Gently simmer to thicken for about 10 to 15 minutes. Frequently stir with the wooden spoon to prevent the bottom from burning. Remove from heat.

Stir in the poblanos and cheeses. Add the pepper and salt. Add the macaroni and stir until it is well combined. Place the pan into the oven and bake until the top is nicely browned and the sides are bubbling (for 30 to 35 minutes). Remove from the oven and let cool for a few minutes before serving.

Feed 10 Kookie
Created by supermodel Karlie Kloss in collaboration with Momofuku Milk Bar chef and owner Christina Tosi. This dark chocolate and almond-oat cookie is dairy-free, gluten-free and has no sugar added – plus it’s for charity (for each $5 cookie sold during the Karlie’s Kookies’s launch at DKNY SoHo, 10 school meals will be provided to hungry children around the world via the FEED Foundation); recipe makes 8 large cookies.

Karlie's Kookies
Courtesy Momofuku Milk Bar

• 2 cups almond flour
• 1 cup gluten-free whole oats
• ½ tsp. kosher salt
• ½ tsp. baking powder
• ¼ tsp. baking soda
• ½ tsp. xanthan gum
• ¼ cup slivered almonds, lightly toasted
• ¾ cup mini dark chocolate chips
• ½ cup olive oil
• ¼ cup agave
Heat the oven to 300º. In a stand mixer, with the paddle attachment, mix the dry ingredients together on low speed. Add the liquid ingredients and paddle until well combined. Scoop cookies firmly with a 2¼-inch ice cream scoop onto a parchment-lined sheet pan. Flatten each mound of cookie dough fully with the palm of your hand into a 3-inch round. Bake cookies for 20 to 25 minutes or until golden brown. Cool completely on the pan. Store in an airtight container, or eat right away.

Reporting by LIZA HAMM

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