Rizzoli News

 

December 2, 2015

Holiday Entertaining: Unusual Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Darkwing Duck Pizza
From Roberta’s Pizza, Brooklyn, New York
Makes 1 (16-inch) pizza, serves 3 to 4

2 tablespoons unsalted butter
8 ounces Brussels sprouts, coarsely chopped
2 tablespoons sugar
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 ounces Pecorino Romano, grated (1/4 cup)
8 ounces Chandoka, shredded (2 cups)
4 ounces duck breast prosciutto, thinly sliced

For Dough:

1 3/4 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon active dry yeast
1/2 cup plus 3 tablespoons water
1 tablespoon extra virgin olive oil, plus more for greasing
1/2 teaspoon salt

Herbed Olive Oil:

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

For the Balsamic Syrup:

1/2 cup good-quality balsamic vinegar
1/2 teaspoon honey
1 bay leaf

Make New York–Style Pizza Dough (see below) at least 12 hours ahead. Rest the dough on the counter until it comes to room temperature, about 1 hour. Make the herbed olive oil.

Move an oven rack to the lowest position. Preheat the oven to 500°F for 30 minutes.

Make the Balsamic Syrup: Put the vinegar, honey, and bay leaf in a heavy-bottomed small saucepan over medium-high heat. Bring to a simmer. Cook, stirring frequently until it is the consistency of thick maple syrup, 10 to 15 minutes. You should have about 2 tablespoons. Discard the bay leaf.

Melt the butter in a medium skillet over medium-high heat. Add the brussels sprouts, sugar, vinegar, salt, and red pepper flakes and toss well with tongs. Reduce the heat to medium and cook for about 10 minutes, until limp, stirring occasionally. Drain in a colander set in the sink.

Shape the dough and place it on the pizza pan or screen: Spray a round 16-inch pizza pan with nonstick cooking spray and then lightly coat with flour. Place the pan next to the dough on the counter and quickly pick up the crust while sliding it onto the pan. Reshape as necessary into a round or oval shape.

Spread the herbed oil over the dough with a pastry brush, covering the entire surface. Sprinkle with the Romano, leaving a 1-inch border, then top with the shredded Chandoka. Cover the cheese with the brussels sprouts, then add the proscuitto slices.

Bake the pizza for about 15 minutes, until the crust is deep brown and the toppings are bubbling. Check underneath with a metal spatula to ensure the bottom crust is deep brown too. Let the pizza rest for 5 minutes. Sprinkle with the balsamic syrup. Cut it into 8 wedges and serve.

New York–Style Pizza Dough

Place the flour, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low to combine, about 5 seconds. Add the water and the olive oil and mix until a ball forms, about 2 minutes.

Turn off the mixer and let the dough rest for about 10 minutes. Add the salt. Knead on medium speed for 12 minutes. If the dough is too wet or sticky, add a teaspoon of flour and mix until a ball comes cleanly off the side of the bowl. When the dough is ready it should be firm, smooth, and supple.

To test elasticity, hold a 1-inch piece between your fingers and stretch the dough to make a windowpane. It should look like bubblegum. If not, knead for 5 minutes more and

test again. Keep going until the dough passes the test, up to 30 minutes more.

Pour a teaspoon of olive oil into a medium bowl. Wet your hands with water, shape the dough into a ball, and place it in the bowl. Turn the dough to coat it with oil. This prevents a crust from forming on its surface as it rises. Cover the bowl with plastic wrap and let the dough rise in the refrigerator overnight or up to 72 hours. After about 12 hours, the dough will be wider and taller, approximately doubled in size. Rest the dough on the counter until it comes to room temperature, about 1 hour.

—From The United States of Pizza:
America’s Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-Free

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Holiday Entertaining: Brunch Recipes

With the holiday season in full swing, it’s time to start thinking about what you’ll serve your guests at your Christmas, Hanukkah, and New Year’s Eve gatherings. Enjoy the recipes below or click on the News tab for recipes and tips for your entire holiday meal.

Classic Eggs Benedict

Makes 6 servings

Poached Eggs:

To poach eggs in an egg poacher, simply bring 1 1/2 inches of water to a full boil in a deep skillet over high heat, then reduce the heat to low to keep the water at a simmer. Brush the insides of the poaching cups with Clarified Butter and immediately crack an egg into each. Poach according to the manufacturer’s directions until the whites are set, about 3 minutes. Remove the eggs and let drain on paper towels, if needed. Serve hot.

If you don’t want to use a poacher, bring 1 1/2 inches of water to a full boil in a deep skillet over high heat, then reduce the heat to low to keep the water at a simmer. Crack each egg into a ramekin. Gently slide the eggs, one at a time, into the simmering water. Simmer, spooning the white of each egg back over on itself to help the egg keep an oval shape, until the whites are set, about 3 minutes. Using a slotted spoon, lift out each egg and drain on paper towels.

Hollandaise:

3 large egg yolks, at room temperature
1 tablespoon water
8 ounces (227 grams) unsalted butter, softened
1 tablespoon plus 1 teaspoon fresh lemon juice
Fine sea salt
12 thin slices best-quality ham, warmed
12 Poached Eggs, hot
6 Whole Wheat English Muffins (page 147), tops trimmed flat, split into halves, and toasted
Finely diced red and yellow bell peppers, for garnish
Snipped fresh chives, for garnish
Freshly ground black pepper, for garnish

To prepare the hollandaise: Fill the bottom of a double boiler or a large saucepan halfway with water and bring to a simmer. In the top of the double boiler or a nonreactive metal bowl that fits snugly over the saucepan, whisk the egg yolks and water.

Set the top of the double boiler or bowl over the simmering water and whisk until the yolks are very pale and thick, about 3 minutes. If the mixture begins to heat too quickly and threatens to curdle and get lumpy, remove the top pan or bowl from the saucepan and whisk for a while before setting it over the simmering water again. When the yolks are ready, you should be able to see the bottom of the bowl with each stroke.

Continue to whisk while adding the butter a little at a time. When all of the butter has been incorporated and the mixture is silky smooth, whisk in the lemon juice and season to taste with salt.

Place 1 warm ham slice and then 1 hot poached egg, yolk side down, on top of each freshly toasted English muffin half. Spoon the hollandaise sauce on top, letting it run down the sides of the eggs and muffins. Garnish with the bell peppers, chives, and black pepper. Serve immediately.

Clarified Butter

Clarified butter is butter with the milk solids removed. The process is very easy: Boil the butter to evaporate some of the water and separate the milk solids from the fat. The resulting clarified butter can then be chilled until firm. Clarified butter is a must for greasing a griddle or waffle iron and it can be used like any cooking fat for sautéing or panfrying.

1 pound (454 grams) unsalted butter, cut into 1/4-inch cubes

Put the butter in the top of a double boiler. Place over simmering water in the bottom of the double boiler and melt the butter, stirring occasionally and skimming off any foam from the surface. This could take about 20 minutes.

Pour all of the melted butter into a pint container and cool, uncovered, to room temperature. Then cover tightly and chill until the butter is firm, at least 2 hours, or up to overnight.

Using the handle of a wooden spoon, poke a hole through the firm butter, reaching down to the bottom of the container. Pour off the milky liquid, leaving the yellow clarified butter in the container. The clarified butter can be refrigerated in the same airtight container, covered, for up to 3 weeks.

Quick Clarified Butter:

In a medium saucepan, bring the butter to a full boil over medium heat and cook for 30 seconds. Remove from the heat and let stand for 5 minutes. Skim the foam off the top of the butter and discard. Then pour the clarified butter into a small bowl, leaving the solids behind in the pan. Use immediately, or let cool for 20 minutes, then cover and refrigerate for up to 3 weeks.

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November 6, 2015

Rizzoli Bookstore Holiday Catalog

In celebration of its grand re-opening at 1133 Broadway in New York City’s NoMad neighborhood, Rizzoli Bookstore presents this curated list of books featuring gifts for even the most discerning book lovers on your holiday list. Shop at www.RizzoliBookstore.com

Image © Adam Kuehl

September 21, 2015

New Fall Titles from Rizzoli

Now that lazy days of summer are fading away, it’s not long before the sounds of crisp leaves are under foot and the early chill of fall reminds us that winter is right around the corner.

To help ease this transition, Rizzoli presents a rich collection of Fall 2015 titles to curl up with by the fire.

Enjoy the sampling below or visit our Featured Titles page for a more complete list.




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Richard Avedon credited Diana Vreeland with inventing the role of fashion editor after she was appointed by Harper’s Bazaar editor-in-chief Carmel Snow. Vreeland went from writing a column now often imitated but never equaled, called “Why Don’t You?” to influencing the track of magazine editing immeasurably: Her deft and heavy hand shaped an entire issue, not just a story she styled. After her grandson’s Diana Vreeland Memos: The Vogue Years comes his close look at an earlier, more formative period: the Bazaar years.” –V Magazine




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September 4, 2015

Join us for a conversation and booksigning with famed shoe designer Manolo Blahnik

Join us for a special event: A conversation between famed shoe designer Manolo Blahnik and the incomparable André Leon Talley in celebration of Rizzoli New York’s new book Manolo Blahnik‬: Fleeting Gestures and Obsessions.

There will be a book-signing immediately following the talk.

Friday, September 11th at 5:30 at the new Rizzoli Bookstore on Broadway at 26th Street.

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July 23, 2015

Rizzoli Bookstore Now Open in NoMad

Rizzoli is proud to announce that it has opened its new flagship bookstore at 1133 Broadway in the heart of New York City’s NoMad district. Just three blocks north of Madison Square Park and steps away from myriad cultural destinations, the 5,000 square foot space occupies the ground-floor level of the historic St. James Building, dating back to the early 19th century. The newly envisioned Rizzoli Bookstore captures the classic architectural experience for which the former bookstore locations were celebrated, integrated into a new vision that matches today’s tastes and the energy of its new location.

“For more than 50 years, the Rizzoli bookstore has attracted discerning patrons from around the globe and provided beautifully produced volumes on art, design, interiors, fashion, as well as literature, and important non-fiction books. We believe we have found the perfect location for our new flagship bookstore and we look forward to joining this vibrant community of innovative thinkers,” said Laura Donnini, CEO of RCS Libri, the book publishing arm of the Milan based RCS MediaGroup. “We expect this customer—both New York-based, and visiting from all points national and international—to embrace the 21st century version of their favorite bookstore.”

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(L-R) Architect Thomas A. Kliegerman, Publisher and Vice President, Rizzoli, Charles Miers, and President and CEO, Rizzoli New York, Marco Ausenda. (Photo by Brian Ach/Getty Images for Rizzoli Bookstore)

Nationally recognized design firm Ike Kligerman Barkley Architects led the creation of the bookstore’s interiors under the helm of partner and co-founder Thomas A. Kligerman. Inspired by the grandeur of the building and the neighborhood’s modernity, the new Rizzoli boasts an imposing 18’ tall by 34’ wide glass façade that showcases the interior’s eighteen-foot ceilings, a dramatic peaked skylight, and an expansive windowed salon entered via an striking red mullioned pivot door. Many of the classic fixtures from the 57th Street store have been preserved and re-introduced in the new space, including its cherry wood bookcases and grand brass and iron chandeliers.

_DSC7423-copy_(c)Daniel Melamud
Photograph © Daniel Melamud

Fornasetti Milano designed murals exclusively for the Rizzoli flagship, custom-made by Cole & Son, manufacturers of fine printed wallpapers since 1875. The designs run as a frieze above the bookcases to the ceiling in all three grand rooms of the store, and feature surreal motifs of Italian cities floating in the clouds, hot air balloons, Zodiac figures and the classic Fornasetti collage of newspaper fragments overlaid with colorful butterflies.

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Rizzoli Bookstore Manager Chad Bunning with author Emma Straub.

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Leslie Spira Lopez, CEO and President, Kew Management and Cynthia Conigliaro of Rizzoli.
Photograph © 2015 David Lubarsky/experiencenomad.com

The store will be open seven days a week. On Mondays, Tuesdays and Saturdays store hours will be from 10:30 AM to 7:30 PM. On Thursdays and Fridays from 10:30 AM to 9:00 PM, and on Sundays from 11:00 AM to 5:00 PM.

Please note: Rizzoli Bookstore will be closed on Sundays during the month of August

For more information, visit www.RizzoliBookstore.com

July 15, 2015

First Look: Rizzoli Fall 2015 Titles

In these hot summer months, the sounds of crisp leaves under foot and the early chill of Fall seem a million years away. But before long, the lazy days of summer will give way to the bustling days of fall. To help ease this transition, Rizzoli presents a rich collection of new titles to curl up with by the fire, including:

Fashion notables such as supermodel Cindy Crawford, coveted shoe designer Manolo Blahnik, groundbreaking photographer Terry Richardson, and the celebrated fashion houses Bottega Veneta and Badgley Mishka;

Long-time Rizzoli authors and subjects like the fashion house Dior, the incomparable Vogue editor Diana Vreeland, the esteemed interior designer and antiques expert Florence de Dampierre, and famed NYC baker and chef Sarabeth Levine;

Acclaimed interior designers including Jeffrey Bilhuber, Michael Smith, Tricia Foley, and Suzanne Rheinstein;

Artists including contemporary street artist Shepard Fairey, photographer Ryan McGinley, American painter Wayne Thiebaud, and environmental artist Maya Lin;

Architecture and design subjects such as spanish colonial style, modern architecture for for rustic living, the architecture firm of Bohlin, Cywinski, Jackson, and the historic-meets-modern Thurn und Taxis palace;

Pop Culture titles on such entertainers as The Beatles and Audrey Hepburn, and subjects including horror movies and 1001 must-watch TV shows;

Cooking and entertaining books including The United States of Pizza, Chocolate Chip Sweets from Tracey Zabar, City Harvest (benefiting the renowned food-rescue organization), and Pret-a-Party from fashion and lifestyle designer Lela Rose;

And many, many more!

You can view the catalog below or visit our Catalog Downloads page.

Image © Terry Richardson. All rights reserved.

May 13, 2015

Tips for Spring & Summer: In the Garden

“This is the [time] that I relish the most, when everything is new and fresh. The glistening lime greens, yellows and oranges of oaks and beeches fade so fast that every moment has to be savoured. The fleeting pink of unfurling copper beeches has a magic of its own, as does the short-lived blue and yellow partnership between the camassias and massed buttercups in the Meadow. The apple trees are in blossom, the bees are once again in the garden and it is a time to give thanks for the miracle of creation in all its glory.’
—H. R.H. The Prince of Wales, from Highgrove: An English Country Garden


Flowers and Bouquets:

From Charlotte Moss, author of Charlotte Moss: Garden Inspirations

Untitled Extract Pages-8

“I think about making a flower arrangement the same way I consider a room, creating a composition that will equal the sum of its parts. Color, texture, scale, and location of an arrangement are as important as doing a floor plan in decoration.

Bouquets represent what you did right all year long, plotting and planning your garden. The little nosegays, the large voluptuous bouquets, they all signify that moment when whatever is at its peak gets plucked and somehow all comes together to tell a story.”

Single Flower Arrangements:

Untitled Extract Pages-2

When I have given talks in the past I have always said that an arrangement containing a single type of flower can make anyone look like a flower arranging genius. There is no anxiety about what goes with what, a total confidence booster. Single flower arrangements are about simplicity, and, of course, the vessel that holds them takes on greater appearance. As in anything, practice and experimenting are essential.

Edibles & Arrangements:

Untitled Extract Pages-12

Of course I love cooking with the herbs I grow, but many also make great companions in my floral arrangements, like scented geranium, tomato leaves, mint, parsley, and lemon verbena. Small pots of herbs are a beautiful notion at each place setting, while a centerpiece of pots of varying heights wafting their gentle fragrance will enhance any meal.

Wildflower Arrangements:

Untitled Extract Pages-28

Wildflowers were my first encounter with selecting, collecting, and arranging. They introduced me to a world with no boundaries and no rules. They taught me that what there is, there is, and make the most of it, even if a single blossom is the bounty of the day… I learned to appreciate beauty in its natural habitat. In the wild, not a soul around, far from the street vendors selling flowers and the florist shops oozing with the exotic and the spectacular, I learned, and only later in life realized, that the simple things can be the most sublime.

White Arrangements:

Untitled Extract Pages-26

Of all the exciting color schemes I have experimented with, enjoyed, and recreated over the years, I always come back to white and green. The clarity, calm, purity, and fragile elegance of white flowers make them a luxurious garden treasure.


Flowers in the home:

From Rachel Ashwell, author of The World of Shabby Chic

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“Flowers are the soul of my aesthetic and design work. They are a constant source of inspiration for their color, abundance, and simplicity. The cycle of life of flowers and nature is a constant reminder to me to embrace the imperfect, to celebrate newness, however fleeting, and to accept the inevitable. For me, every stage of a flower’s life has its beauty, from the first little bud to the blossom and falling petals. I celebrate each stage, often with different vases that compliment the process, from a bud vase to a large vintage vase and ending with some petals in a discarded saucer.

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A vase of fresh-cut flowers, however small, shows recent attention and love—a virtually empty room will not feel abandoned if there are flowers. The process of preparing fresh-cut flowers is a Zen moment for me. My garden, and working with flowers, gives me endless joy, inspiration, and peace.”

Tips for Spring & Summer: Vegetables We Love

“[P]lant-based recipes aren’t just enticing and flavorful; these are anti-inflammatory, alkaline foods that balance hormones, blood sugar, and blood pressure. Simple to prepare yet effective, this is hydrating food, rich in the emollient oils that are so good for your skin, nervous system, and brain. They are designed to help relax tired muscles, soothe stress, and comfort you.

In general, most fresh produce has the maximum nutrients in it the moment it is picked. If you’ve tried freshly picked fruits or vegetables, you’ll have experienced just how superior the flavor and texture of this produce is over store-bought. It’s incomparable. The fresher the produce, the better.”

—From The Ranch at Live Oak Cookbook: Delicious Dishes from California’s Legendary Wellness Spa

The Benefits of Fresh Vegetables:

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Asparagus: Asparagus spears contain more antioxidants than broccoli—but only if they’re freshly harvested (you might want to try growing your own). Even one day after they’ve been picked, asparagus contains just a quarter of the original nutrients. It’s sometimes tempting to use white asparagus spears for aesthetic reasons, but blanched asparagus lacks many of the phytonutrients that make regular green asparagus so good for you.

Eggplants: These contain a type of anthocyanin compound called nasunin, which is believed to protect brain cells; nasunin may have the potential to rebuild brain cells and slow down the brain’s aging process. Eggplants also contain antioxidant phenolics with the potential to protect against free radicals, and therefore protect against degenerative diseases like cancer and coronary diseases. To gain the benefits of these powerful phytonutrients, it’s essential to eat the whole vegetable.

Greens such as spinach, romaine, arugula, and dandelion leaves are some of the healthiest vegetables, especially when eaten raw. For greens, choose varieties with the darkest leaf color; these have more lutein, a phytonutrient with antiaging properties that helps the eyes, nerve endings, and the brain. For lettuces, the darker the red, the more anthocyanins they contain, plus dark red lettuces can have more lutein. (more…)

Tips for Spring & Summer: Entertaining

“Summertime is picnic time, and the table on my terrace in the country has replaced the picnic tables of my childhood but not the memories. Eating outdoors has always felt festive because of those childhood memories of cooking on the grill, having large family gatherings outdoors, or enjoying a simple backyard meal. A small lunch with a few girls, our annual family weeklong reunion, a celebration for a friend, or simply our weekend meals—we dine outside every chance, weather permitting. Some will swear that the food tastes better. I enjoy being amidst the trees, shaded by an umbrella, hearing the ocean and the birds and my dogs snoozing nearby. Setting the table each meal with a tablecloth, flowers from the garden, and a mix of china makes every meal beautiful and enjoyable.”

CharlotteMossGardenInspirations_p151

Experiment. Try something new as a centerpiece . Follow the golden rules on height (all guests should be able to see each other) and no fragrance at the table. But after that, the table is yours to design.

Place cards make it easy for everyone—no decisions to be made. Your guests should not have to work or agonize about where to sit.

Give placement a lot of thought. Mix people up; don’t put two people together who know each other really well, unless that is the case all around. Give your guests a chance to get to know someone better. It shows that you thought about them.

Make a toast to welcome your guests. Plan it in advance and add humor—and brevity is always appreciated.

If it is a special occasion, make a commemorative photo book to send to guests afterward. It is so easy to do today with apps and websites like iBooks Author, blurb.com, and artifactuprising.com.

Use what you have in new and interesting ways. What do I mean? Look around at what you own—how can you use objects and accessories on the table? Be creative . . . but be beautiful.

Linens: beautiful, of course, and crisp, clean, and neatly ironed. Good housekeeping is the foundation to everything. Everyone should have a set of large white linen napkins. They go with everything and are perfect for buffet dinners.

When it comes to food, don’t use your guests as guinea pigs. Try every recipe before you serve it to others. Who needs that anxiety?

Take all the time you need to get ready for your own party; you will feel better and be more relaxed.

And, lastly, PRACTICE. Here we go again, you might say, but yes, practice works. Setting the table is everyday decorating, I have said it before and will continue the refrain. How do you expect to have successful dinner parties, luncheons, or tailgate picnics if you are not doing it every day for yourself and your family? You must first be hospitable to yourself.

—Charlotte Moss, from Charlotte Moss: Garden Inspirations

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