Their studios hold next season’s wares, but in the kitchen, these designers are anticipating fall in all its hearty, comforting culinary glory. Here, 16 of the industry’s gourmands share the recipes for their seasonal specialties—from prawn curry to Cheese Dreams. Sample sizes be damned.
Heat cast-iron skillet or griddle to medium heat. Assemble sandwich:
Top one slice of bread with cheese, add bacon, and top off with second
slice of bread. Brown on both sides until golden brown and cheese is
melted.
Soup:
2 lb. ripe plum tomatoes, cut in half lengthwise
1/8 cup plus 2 tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar
½ tsp. fresh pepper
1 onion chopped yellow onion
4 cloves garlic, minced
Pinch crushed red pepper flakes
1 can (28 oz.) plum tomatoes, with juice
3 cups fresh basil leaves, packed
½ qt. chicken stock
Preheat oven to 425°F. Toss together tomatoes, 1/8 cup olive oil,
balsamic vinegar, and pepper. Spread tomatoes in 1 layer on a baking
sheet and roast for 40 minutes.
In an 8-quart Dutch oven over medium heat, sauté onions and garlic
with 2 Tbsp. olive oil and red pepper flakes for 10 minutes, until
onions start to brown. Add canned tomatoes, basil, and chicken stock.
Add oven-roasted tomatoes, including liquid on baking sheet. Bring to a
boil and simmer uncovered for 40 minutes. If soup is too thick for your
liking, add a touch more stock. Using handheld immersion blender, puree
until smooth.