Microminis are great for their leg-lengthening sex appeal, but they make everyday tasks (exiting the subway, tying your shoes, sneezing) downright risqué.
That’s why we’re so glad below-the-knee skirts are back. We’re not alone in digging the look: We spotted versions in the fall 2010 collections of Charlotte Ronson, Rachel Roy, Marc Jacobs, Prada, and Madewell by Alexa Chung, to name a few. But how do you wear them without looking like a homely Anne of Green Gables extra?
Even those in the leggings-are-pants camp will have no reason to skirt this trend.
For more below-the-waist fashion advice, check out our gallery of legwear for fall.
|Want to know what it takes to be a model? How clothes make it from the designer’s mind to the runway? Check out Chris Benz’s casting session and Ann Yee’s magical workplace, part of our inimitable Fashion Week coverage.|
|Tom Scott Pop-Up Shop |
Score Tom Scott’s clever knits until 11 a.m. EST, then head to the grand finale of the week when we restock goods from the fall collections of our featured designers. Hurry to Swirl, before it pops down!
Nothing warms the soul — and impresses friends — like a melty pot o’ fondue (preferably served with strawberries). Best part: You need only a few ingredients and ten minutes.
Need more to satisfy your sweet tooth? Check out our video recipes for devil’s food cake, marshmallow icing, and hot cocoa. For other great ideas from Rachel Thebault, preorder her book (out October 26).
You don’t realize how good hot chocolate can be until you make it yourself (no offense, Swiss Miss). Make a big batch and package it as a gift, or be kind to yourself and spike it with bourbon.
Need more to satisfy your sweet tooth? Check out our video recipes for devil’s food cake, marshmallow icing, and chocolate fondue. For other great ideas from Rachel Thebault, preorder her book (out October 26).
Rachel Thebault, founder and head confectioner of Tribeca Treats, swears this dessert is so easy you won’t reserve it just for birthdays. Perfectly rich and moist, it takes less than an hour from start to finish. Don’t forget to make some marshmallow icing while it’s baking.
Obviously, you can’t serve your devil’s food cake and cupcakes without icing. Whip up this simple recipe, top with graham cracker crumbs, and you’ve got yourself a s’mores-type situation.
The French have a way with the classics. Case in point: Daniel Boulud’s simple, perfect burger.
In this video, renowned chef and owner of DBGB proffers his tips for an amazing stove-top burger, whether your stove is electric or gas (grills being not so common in New York). Besides a heat source and a good cast-iron pan, all you really need are fresh ingredients and a little know-how — and some Dijon mustard, bien sur.
We tried it at home, and let us say, this is one good burger. Start now, and you’ll be a pro by Labor Day.
|Up to 65% off Noir|
When it comes to edgy-glam jewelry, Noir is anything but in the dark. A celeb favorite, the line is chockful of must-own statement pieces at up to 65% off today on Swirl.
Shockingly, South America is out of the World Cup. But it’s not out of the limelight.
Nuela, a South American restaurant and cevicheria, is soft opening next Monday in the Flatiron District after almost a year of delays — and we think it’s been well worth the wait.
For proof, check out today’s video featuring a simple and refreshing salmon ceviche recipe from chef Adam Schop. All you really need are a handful of Key limes, salt, apples, and onions (all the celery-based ingredients are optional). And, perhaps, the magical touch of a chef schooled in the cuisines of Argentina, Brazil, Colombia, Ecuador, Peru, and Venezuela.
Or you could just visit the restaurant, a 200-seat space dreamed up by fashion designer Angel Sanchez, where you can find dishes like smoked brisket arepas with plantains and black beans and pork and rock shrimp empanadas. With more than fifteen types of ceviche — mackeral, hamachi, tuna — it’s a great place to share.
So everyone comes out a winner.
Nuela, 43 West 24th Street, between Fifth and Sixth Avenues, Flatiron District (212-929-1200 or nuelany.com).
Up to 50% off Gustto
Graced with sophisticated hardware, designer Agathe Planchon’s lush leather bags are the perfect accessories for seizing the day (or night). Go for the Gustto — at up to 50% off — on our sample sale site.
Nothing cools the senses like crisp cukes. We made this recipe with low-fat sour cream, and it still tasted like something unhealthily delicious. Bingo.
What would an alfresco fete be without sweet, juicy melon? Adding tangy feta proves our theory that cheese makes even the best things better.
Who says you can’t drink in the park? Immerse figs and peaches in rum, and you’ll be, in Reynolds’s words, “all the wiser.” We like her style.
It may not be the prettiest finger food, but it’s a universal picnic-pleaser. We like to think of it as nonfried French fries that won’t get soggy in the sun.
It sounds like the beginning of a bad Jeff Foxworthy bit: What do you get when you put three handsome Southern boys in an old trailer home on a dirty corner lot?
But Goods, a Williamsburg restaurant where all the food is prepared in a shiny, refurbished 1946 Spartan trailer, is no joke (and the 3rd Ward guys behind it are mighty clever). Chef Alex McCrery, the star of our video, turns out tasty, south of the M-D line fare that’s almost all locally sourced or made in-house.
Starting today, he’s serving breakfast (egg, bacon, and cheese biscuits; beignets) and lunch/dinner (hot dogs, burgers, fish and chips) from the window. Ten days from now, you’ll be able to eat in the adjacent garden, a complete overhaul of the lot that’s been vacant for years.
And with everything priced at less than $11, we predict it will become your go-to in B’burg. That is, if you’re smarter than a fifth grader.
Goods, 571 Lorimer Street, at Metropolitan Avenue, Williamsburg (347-763-1622 or goodsfood.com).
The Employees Only bartenders have been on the pouring side of more tipsy evenings than we can remember. Literally. And now that they’re selling their own brand of cocktail mixers, you can emulate their best-in-the-biz cocktails at home. Near your bed. Which is good.
The mixers are almost tasty enough to guzzle on their own. They’re made with real pomegranate and lime and sweetened with sugar and agave nectar, not high-fructose corn syrup.
We hear more flavors are on the way, but for now they’re keeping ’em an employees-only secret.
Up to 80% off Chaiken
SF designer Julie Chaiken is famous for her expertly fitted slacks. Load up on those and more (sleek LBDs, cashmere cardis, swanky silk tops) while they’re up to 80 percent off on our sample sale site.
Who was Tom Collins? We don’t know, but we’re sure he was a great man. To honor him, the guys at Employees Only put together a slight variation of his eponymous drink using their own brand of grenadine. The result: delicious.
Mixers available at Employees Only, 510 Hudson Street, between Christopher and West 10th Streets (212-242-3021 or employeesonlynyc.com). Keep the party going: Learn how to make a gin gimlet, tequila daisy, and more.
Nothing gets a party started like tequila. Especially when it’s combined with Employees Only-brand grenadine and lime cordial. In this video, learn how to make a crowd-pleasing tequila daisy.
Mixers available at Employees Only, 510 Hudson Street, between Christopher and West 10th Streets (212-242-3021 or employeesonlynyc.com). Don’t stop here: Learn how to make a gin gimlet, Tom Collins, and more.
Pizza: Even when it’s $1.50-slice-from-Tony’s Down the Block bad, it’s pretty good. And as dozens of artisanal, Naples-trained, wood-fire-building, San Marzano-using obsessives have recently demonstrated, a fresh, hot pie can be ambrosial.
Thing is, you have to wait in line for that. But you can skip the queue after taking a class at Pizza a Casa: Pizza Self-Sufficiency Center, where you’ll learn to make your own.
Founder/pizza scientist Mark Bello, featured in today’s video, has honed his skills for more than fifteen years (he estimates his annual slice intake to be in the thousands). During the four-hour class, you’ll learn all his secrets, from the best way to roll dough to when to add herbs for optimal flavor.
You can also host parties for up to twelve in the tchotchke-filled space. We predict it’ll be the new go-to for birthday celebrations. Just wear an elastic waistband.
Music: Courtesy of Michael Beharie
Up to 65% off Amrita Singh
Notes on a sandal: Amrita Singh’s easy footwear — in neon brights to earthy metallics — is perfect for warm weather. Swirl’s 65% discount will put some extra spring in your step.
It’s a dead giveaway that you’re not a connoisseur: bits of cork in the wine.
Learn how to avoid the situation with help from Patrick Watson, owner of Brooklyn Wine Exchange.
Is there something you wanna learn how to do? Submit ideas to email@example.com.
Sure, decanting wine makes you look sophisticated. But if you don’t know what you’re doing, it can have the opposite effect.
Patrick Watson, founder of Brooklyn Wine Exchange, shows the proper technique for separating vino from sediment. Be sure to have a candle on hand.
Is there something you wanna learn how to do? Submit ideas to firstname.lastname@example.org.
There’s something irresistible about watching thin, beautiful people stuff their faces full of grub.
Which explains our love for Sophie Dahl, the former hotshot model-turned-chef whose unabashed love for all things delicious inspired her new cookbook, Miss Dahl’s Voluptuous Delights.
In today’s video, the lovely Brit — whose knack for writing might come from her grandfather, Roald Dahl — teaches us how to make an unbelievably tasty and simple asparagus soup with Parmesan. And you won’t believe there’s no cream involved.
Other recipes from the book include rice pudding with peach puree, pasta puttanesca, fish soup, Eton mess with rhubarb, and flourless chocolate cake. Charming/funny stories abound.
Talk about having yours and eating it, too.
Music: John Gold
You should like your wine how you like your men: full-bodied, fragrant, mature, and sweet on the tongue.
So how come you keep drinking the vino equivalent of Spencer Pratt?
Stop settling and watch today’s Easy Does It video, in which we teach you the four things you should notice — and enjoy — when drinking reds and whites. Helping us out: Patrick Watson, the connoisseur behind Stinky Bklyn, Smith & Vine, The Jakewalk, and the new Brooklyn Wine Exchange.
Watson just opened a jazzy learning center at the Exchange, where he and others will teach courses on topics ranging from Spanish varietals to cheese pairings.
You might even meet your soul mate.
Brooklyn Wine Exchange, 138 Court Street, between Atlantic Avenue and Pacific Street, Cobble Hill (718-855-9463 or brooklynwineexchange.com). Wine classes held the first Wednesdays and Thursdays of every month (times vary) and most Saturdays at 4 p.m.