Fois Gras? Caviar? Exotic truffles? Just what does an A list fashion designer enjoy for a culinary splurge?  If you're Peter Som...mac 'n cheese! "Delicious, satisfying, hearty, classic, humble," the designer recently explained to The Daily, about his version of the dish, which he makes with three different cheeses and chantarelle mushrooms. He's also been known to bake pies for his lucky staff, and even bring in the odd vanilla-frosted chocolate cake.  An avid fan of the Barefoot Contessa, Lydia Bastianich, and Ruth Reichl's Gourmet magazine, he recently read "Animal, Vegetable, Miracle" which has added some locavore flair to his adventures in the kitchen (which have included smoking out the entire house attempting flank steak.) "Cooking is kind of like making a dress, in a way," he muses. "You think about the balances - if you have something shiny, like a fabric, you pair something matte with it. Then you contrast textures and colors. It's the same thing with food - you want it salty, sweet, hard and soft. You want a little crunch. I wouldn't liken a crostini to a dress, but I think about them in a similar way."

Here are some of Som's tips & recipes:

Cooking with Peter:

ADD SALT "Salt. It just heightens flavors. I use it in desserts. I also like chili-pepper flakes."

SIGNATURE SOUP For his minestrone, he makes his own chicken stock. "I try a different variation every time. Try throwing in a little pancetta. It's a great one-pot meal, especially with bread and apple pie."

CHIC COOKWARE "I use All-Clad Copper Core stainless cookware, which I really like a lot. The handle doesn't get hot. I don't really use nonstick that much. I adore my Global knives. They have nice torque."

APPETIZER: Crostini with Pear, Maytag, Honey and Walnuts (Serves 4-6)

• half a baguette cut into 1/2" slices & toasted lightly
• chunks of blue cheese (try Maytag or or Roquefort)
• 1/2 c. walnuts, toasted in a dry skillet on low heat for 1 minute
• honey to taste
• 1 pear (try Bosc) sliced thinly with a mandolin & tossed in lemon juice (prevents browning)

Make it: Top the bread with pear and then some cheese. Add a walnut and drizzle with honey.

MAIN COURSE: Winter Panzanella (serves 6)

Salad ingredients:

• 1 bag carrots cut into lengths of 2" each
• 1 red onion - slice into wedges
• 1 zucchini - cut into cubes
• 1 yellow squash - cut into cubes
• 2 shallots - quartered
• 1 cup flat-leaf parsley
• olive oil, salt & pepper
• 1 small sourdough boule - cubed
• 1 cup Parmesan - grated
• 1 cup pine nuts - toasted

Vinaigrette ingredients:

• 1 cup olive oil
• 1 lemon - juiced
• zest of 1 lemon
• champagne vinegar - 3 Tbsp.
• grain Dijon mustard - 1 Tbsp.
• kosher salt - 1/4 tsp.
• pepper - 1/8 tsp.
• chili-pepper flakes - 1 tsp.

Make it: Preheat the oven to 400 degrees. On a sheet pan with olive oil, salt & pepper - toss the carrots, onion, shallot, zucchini, and squash. When the veggies are on a single layer, bake them for 20 minutes or until they are browned and tender.  While they are baking, saute the bread cubes in a large skillet; use 1 Tspb. of olive oil and medium heat, and saute until they are lightly browned.  Remove the bread cubes from the pan and replace with pine nuts; toast for about a minute until they are lightly browned.

Vinagrette how-to: combine all the ingredients except the olive oil in a small bowl.  While whisking the mixture, slowly pour in the olive oil until everything is emulsified. 

Final touches: In a large bowl, combine all the ingredients, toss with the vinagrette, Parmesan, and flat-leaf parsley...and enjoy!

DESSERT: Dipped Ice Cream Sandwiches (serves 4)

• 8 white chocolate macadamia nut cookies (try Tate's)
• softened dulce de leche gelato (try Ciao Bella) - 4 large scoops
• chocolate ganache: 6 oz. bittersweet chocolate, 2 Tbsp. heavy cream, and 1/8 tsp. ground black pepper combined in a double-broiler over low heat until smooth & glossy

Make it: Scoop gelato onto a cookie, sprinkle lightly with fleur de sel, place another cookie on top, and press down to form a sandwich (be careful not to break the cookies). Dip into the chocolate ganache, and immediately place on a sheet pan lined with parchment. Freeze at least 1-2 hours, or overnight.  For a tangy twist, add 1 tsp. chili-pepper flakes to the ganache, and omit the fleur de sel.

- Lesley Scott

(photos: Peter Som - oregonlive.com; crostini - wikipedia.org; panzanella - cream puffs in Venice; chocolate-dipped ice cream sandwiches - ehow.com)

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From the liberal flow of backstage champagne, to post-fashion show cocktails, to a non-stop schedule of events and afterparties - New York Fashion Week is a booze-soaked affair...good for your spirits, less so your waistline. Instead, try the Skinny Mini, a slenderizing sipper dreamed up by celeb nutritionist Tanya Zuckerbrot who recently launched Skinny and the City, dedicated to keeping fashionistas looking supreme in their tightest skinny jeans:

Ingredients:

• 1 cup of Svedka vodka
• 1 ½ cups of Crystal Light, Orange Sunrise flavor
• ½  cup fresh raspberries
• ½ cup fresh oranges
• ice, crushed

Preparation:

• Blend together vodka, crystal light, fruit and ice.
• Pour into tall glass & garnish with fruit.
• Sip and Enjoy!

The Skinny:  150 calories, 6 g of carbs, 2 g of fiber

- Lesley Scott

(photos: top- davidphotographic.com; cocktail - forwomenonline.com)

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Each season, Pantone surveys the designers of New York Fashion Week to identify the 10 most directional colors. For Fall 2009, they were drawn to a diverse painter's palette of subtle contrasts - including patriotic red mixed with royal purple; mustard & purple, earthy siennas and browns with touches of honey; and tone-on-tone greige - yielding a number of unique, cohesive color combinations. "The fall 2009 palette is more unique and thoughtful than the typical autumnal hues of years past," explains Leatrice Eiseman, executive director of the Pantone Color Institute. "Designers recognize the desire for fundamental basics that speak to current economic conditions, but also understand the need to  incorporate vibrant color to grab the consumers' eyes and entice them to buy.”

AMERICAN BEAUTY a balanced, true red that flatters all skin tones and "speaks to the need for cohesiveness" in these uncertain, patriotic times

PURPLE HEART connotes refinement, sensuality & creativity

HONEY YELLOW golden-toned extension of the color of the year, PANTONE 14-0848 Mimosa

IRON neither gray nor brown, this latest "new black" coordinates well with the other colors in the palette and makes traditional basics that much more interesting

BURNT SIENNA deepened, earthy shade of orange, reminiscent of an autumn sunset & a seasonal favorite

NOMAD grayed-down beige which addresses the need for timeless neutrals

RAPTURE ROSE a nurturing, feminine pink that is soft, yet at the same time, as vibrant as fuschia (look for it especially in cosmetics)

WARM OLIVE the same rich yellow-green as an olive in a martini, which is elegant, sophisticated, and brings the other hues in the palette alive

MAJOLICA BLUE deep and exotic teal blue that is more vibrant than the typical navy

CREME BRULEE bridges the gap between beige and light gray; like Nomad, a timeless neutral

- Lesley Scott

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