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On Balance with Nicole Miller

On Balance with Nicole Miller


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While the award-winning designer is famous in the fashion industry, fewer people know that Miller also likes to let her creativity run wild in the kitchen. Her favorite hobby is cooking, and her experience shaping styles informs how she makes food.
View Article: Nicole Miller’s Tips for Finding Balance in a Fad Diet-Obsessed Culture

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When she was growing up, the world came to Maya Feller's kitchen. "My mom's table was always full of women from around the globe having awesome, energetic discussions over a meal," she recalls. It wasn't until after college that the Massachusetts native grasped the connection between eating and health. "I was training for the Boston Marathon, and at about mile 12 I would think, Where did breakfast go? I decided to find out."

Feller earned an MS in clinical nutrition at New York University, then worked at community-based nonprofits before starting her own practice in 2013. Rather than shoehorning clients into dietary guidelines, she listens as carefully as she analyzes lab results. "There's no one-size-fits-all way to eat healthfully, so I ask who they are, how their work-life balance is, and what they need and want," she says. Her personal approach makes her a sought-after expert on TV for appearances, she clicks on Rent the Runway to borrow vivid pieces by designers like Derek Lam, Ulla Johnson, and A.L.C. "If I had my way, I'd roam around the house in gowns all the time," she says with a laugh. In reality, the mom of two tackles the day in comfy pants and cozy sweaters.

Reflecting on her formative family meals, Feller offers this very adaptable recipe for a relaxed, healthy diet: "Make choices that are balanced, delicious, and pleasure-filled," she says. "Then add more plants." Root vegetables and members of the onion family are good-for-you add-ons, too: "I always have a huge basket of garlic, onions, shallots, and ginger. I love them for their antioxidant, antimicrobial, and phytonutrient capabilities."

Feller knows that this time of year, in particular, is one of health shifts&mdashbut she has a few opinions about your New Year's resolutions: "Post-holidays is not the time to restrict or cut out food groups. It's a time to set one's intentions for the weeks and months ahead," she explains. "Rather than saying, 'Don't eat the candy bar,' try moving your body in the sunlight. We all need to get out in the fresh air for our mental health." And don't forget to be patient with yourself&mdashnow more than ever. "Your nutritional health exists on a spectrum. This is an especially stressful time. Instead of feeling guilt, give yourself grace." After all, she says, healthful eating is just one of many ways to feel good&mdashgiving back is another one. "I support the Campaign Against Hunger. It makes a real impact in the New York City community." Ahead, Feller shares a few of her everyday essentials, from sneakers with flair and colorful sweaters to mindful snacks and her go-to dishware.


Apple Puff Pancake Recipe

  • 4 tablespoons butter or coconut oil(but I prefer butter)
  • 4 tablespoons sucanat/rapadura, divided ** (I like this one)
  • 1 teaspoon ground cinnamon
  • 2 large apples, peeled, cored, and sliced thinly
  • 3/4 cup whole milk
  • 4 eggs
  • 1/2 cup flour (I use unbleached all-purpose flour like this one. You can use whatever you have)
  • 1/2 teaspoon sea salt (I use this one)
  • 1/2 teaspoon vanilla extract (how to make vanilla extract)

** Sucanat or rapadura is a type of unrefined, granulated cane sugar I use in all my baking. However, if you don’t have it, you can simply substitute in equal amounts of regular brown sugar.

Preheat your oven to 400 degrees. In a 10″ cast iron skillet, melt the butter and stir in 1 tablespoon sucanant and the cinnamon.

Cook the apples in the butter/sugar/cinnamon until they are soft and you have a lovely light brown syrup developing in the bottom of the pan from the delectable combination of the butter and sweetener.

Spread the apples out evenly over the pan, and remove from the heat.

In a separate bowl, combine the remaining ingredients and mix thoroughly. You can do this with a whisk, stand mixer, hand mixer, or blender. If you use anything other than a blender, you might have a slightly lumpy batter, but I’ve never had the lumps cause problems.

Pour the batter over the apples, and place the cast iron skillet in the oven. Bake for 15-20 minutes, or until puffed and brown.

Make sure to gather the kids around the oven when you pull out the pancake, so they can oooh and ahhh over how cool it looks and you can feel like Super Mom (or Dad) for at least a minute. It will deflate a minute or two after it comes out of the oven, but it’s pretty impressive in those initial moments.

Serve with fresh fruit and/or maple syrup, if you wish. However, we are usually fine with just eating ours plain.


Nicole Miller Shares Her Recipe for the Perfect Summer Side Dish

“One of my favorite things at Hotel Taïwana in St Barth’s was their vegetable purées,” says Miller. “Whether you were having steak or fish, there was always an exquisite purée alongside. One of my favorites was celery root. It was just magical, but of course Jean-Paul, the chef and owner, was not one to give up his culinary secrets. Whenever I asked for the recipe, he would just say, “Oh, I stir and stir.” I would ask, “Any butter?” “Non!” he would say. “Any heavy cream or milk?” “Absolutely not.” None of this did I believe, but he clearly wasn’t going to tell me anymore. So, on my own, I’ve been experimenting and ad libbing, and though it’s maybe not quite as good as Jean-Paul’s, I think mine is pretty good. You can adjust to your own tastes as well!”

What you need:
1 large celery root (available at Schiavoni’s Market in Sag Harbor)
1 medium onion
1 ½ cups milk (divided)
Salt + Pepper
4 tsps butter

Step by Step:
Peel celery root and cut into chunks. Peel onion and cut into quarters. Add to sauce pan and cover with water. Add 1 cup milk and 1 tsp salt. Bring to boil, then lower to simmer for 20–25 minutes. Drain and put into food processor. Add butter and approximately one-half cup milk. Purée until smooth. Add salt and pepper to taste. Et voilà!

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Consider this farro recipe a template—feel free to use whatever seasonal vegetables you have on hand.

These bibimbap-inspired grain bowls are brimming with bright vegetables and spicy marinated steak.

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Pound Cake Recipe (Gluten-Free, Grain-Free)

A classic pound cake is a staple recipe and I’m excited today to bring you a grain-free pound cake recipe that tastes every bit as good as the original!

I’ve been doing some thinking about what kinds of sugars to use in my baking. I’ve been using coconut sugar as my go-to for many years and I like that it contains extra minerals and doesn’t have a very high glycemic index.

But coconut sugar isn’t as sweet as some other sweeteners, so you need to use a bit more coconut sugar to create the same sweetness when you compare it to a sugar like organic cane sugar.

I crunched some numbers and realized there’s not much of a difference in the amount of fructose when comparing organic cane sugar and coconut sugar.

Coconut sugar is 70-79% sucrose. Sucrose is made up of half fructose. Coconut sugar is 38-48.5% fructose which is just about the same as cane sugar.

When you take into account that cane sugar and coconut sugar contain about the same amount of fructose, and you need to use a bit more coconut sugar to get the same level of sweetness as cane sugar, there’s not much of an advantage to reaching for the coconut sugar.

So, in my opinion, if I’m going to bake for a special occasion, and the recipe doesn’t require an obscene amount of sweetener, there’s not much harm in reaching for some organic cane sugar.

And, make sure to always get organic cane sugar. Regular conventional sugar comes from GMO sugar beets. Reducing our intake of GMOs and glyphosate is very important for good health.

This pound cake is a fun dessert to make during the fast-approaching holiday season. You can serve it alone, or with a dollop of whipped cream and berries.


Nicole Miller Perfume & Cologne

Fashion designer Nicole Miller has made her career mixing artistic edge with sophistication. The American designer, who describes herself as "downtown and uptown," launched her clothing line in 1982, adding her first fragrance in 1993. Raised by her Parisian mother, Miller shows a natural knack for combining unexpected influences, from sheath dresses tailored in futuristic fabric to creative fragrance notes. She credits her father, an engineer, with her talent for elegant cuts and flattering proportions.

Her first scent, Nicole Miller, exemplifies her style of bold femininity. Working with professional nose Xavier Renard, the designer blended traditional floral notes with unanticipated scents such as plum and coriander to create an evocative signature fragrance. Nicole Miller launched a version for men the following year. In 1998, she introduced Nicole, a sharp floral with pronounced peony notes. In 2009, she worked beside perfumer Caroline Sabas to create Frenzy, a spicy women's fragrance that layers musky patchouli and cedar with violet and currant leaf for a dark edge.


Nicole Miller Introduces New ‘Legends’ Fragrance Collection

Nicole Miller is introducing a new collection of fragrances.

The brand’s new collection of signature fragrances, dubbed the Nicole Miller Legends Collection, is debuting with four stock-keeping units on May 25. The scents, called Mythic, Charm, Vintage Flower and Whimsy, will launch on HSN for $30 each.

Mythic has notes of bergamot and tea, orchid and rose Charm features citrus and melon paired with magnolia and orchid Vintage Flower includes yuzu, pomegranate, peony, magnolia and lotus flowers and Whimsy showcases bergamot, cedar, sandalwood and vanilla.

Sheralven Enterprises, the distributor and licensee for Nicole Miller fragrances, thinks the fragrances could help attract younger customers to the brand. “Nicole Miller’s consumer is more mature because her fashion is more expensive. Initially, our consumer is someone who bought the original Nicole Miller Ladies eau de parfum, but these fragrances are really geared towards anybody,” said Cheryl Krakow, managing director of Sheralven Enterprises. “If you look at the new design and the new colors, a younger consumer will be attracted to them. The fragrances are fresh florals and bright scents, which lean a little younger.”

The Legends collection is kicking off Sheralven’s new strategic vision for the brand. It will be launching a discovery collection ahead of the holiday season, with more launches in the prestige space for both men and women. Industry sources estimate the brand to hit the million-dollar mark in sales a year after launching the Legends collection.

To that end, Miller leaned into modernity when developing the fragrances. “Today’s woman feels empowered, comfortable in her own skin and ready to follow her dreams, and the Legends Collection captures that spirit,” the designer said in a statement. “The four scents in this series speak to the many dimensions that make us unique.”


Nicole Miller Shares Her Favorite Summer Recipe

“One of my favorite things at Hotel Taïwana in St Barth’s was their vegetable purées. Whether you were having steak or fish, there was always an exquisite purée alongside. One of my favorites was celery root. It was just magical, but of course Jean-Paul, the chef and owner, was not one to give up his culinary secrets. Whenever I asked for the recipe, he would just say, ‘Oh, I stir and stir.’ I would ask, ‘Any butter?’ ‘Non!’ he would say. ‘Any heavy cream or milk?’ ‘Absolutely not.’ None of this did I believe, but he clearly wasn’t going to tell me anymore. So, on my own, I’ve been experimenting and ad libbing, and though it’s maybe not quite as good as Jean-Paul’s, I think mine is pretty good. You can adjust to your own tastes as well!”

Celery Root Purée
1 large celery root (available at Schiavoni’s Market in Sag Harbor)
1 medium onion
1 ½ cups milk (divided)
Salt + Pepper
4 tsps butter

Directions: Peel celery root and cut into chunks. Peel onion and cut into quarters. Add to sauce pan and cover with water. Add 1 cup milk and 1 tsp salt. Bring to boil, then lower to simmer for 20–25 minutes. Drain and put into food processor. Add butter and approximately one-half cup milk. Purée until smooth. Add salt and pepper to taste. Et voilà!

Read the complete new issue of The Daily Summer below!

Subscribe to our newsletter and follow us on Facebook and Instagram to stay up to date on all the latest fashion news and juicy industry gossip.


Welcome to The Budget Babe!

Hi! I'm Dianna Baros, and this is my blog where I've been on a mission to help women have fun with fashion and feel good about themselves since 2007!

If you enjoy great style without the high pricetags, you'll find a lot to love here:

For outfit inspiration, I'm all about a good celebrity look for less—find your muse & make it your own!

Love trends? Browse all our looks for less to find aspirational pieces for your closet and your home.

This space has evolved a lot over the years, from some of the first try-ons/mirror selfies/looks-for-less on the web, to live coverage of New York Fashion Week. Nowadays, I'm most active on Instagram. Follow along for a little behind-the-scenes fun including recipes, shopping trips and daily outfit inspiration.

Hope you enjoy and stay a while. Please feel free to contact me with any inquiries! xoThe Budget Babe, Dianna Baros


About The Editor-In-Chief

Dianna Baros is a wife and mom of 3 living in Connecticut and the editor-in-chief of The Budget Babe, a budget fashion blog which she founded in 2007.

She is a first generation American who grew up on Chicago's northwest side, graduated from The University of Chicago, and began her professional career working at Oprah.com in Chicago's West Loop. She started her blog as a side "hustle" and creative outlet, and loved connecting with other bargain hunters who, like her, loved fashion but didn't have the means to buy designer labels.

Dianna's blog quickly grew and has since been featured in People StyleWatch, The New York Times, The Wall Street Journal, and countless other publications and news outlets. She's currently a regular fashion contributor to Star 99.9 Radio in Connecticut. Her tips have been featured in Good Housekeeping, All You Magazine, Redbook, and more. She's worked on campaigns with major clients including Walmart, Target, T.J. Maxx, Kohl's and many others. Dianna's expertise has been sought by journalists and authors including Elizabeth Cline, who quoted Dianna in her best-seller Overdressed.

As a pioneer in the fashion blogging world, Dianna has a knack for making fashion fun and accessible, which is why her blog remains one of the top destinations for fashion lovers on any budget. The Budget Babe shares daily content and inspiration with over 119k Instagram followers, 24k Facebook fans and 27k+ Pinterest fans.


Brooke Tosovsky is a Contributing Writer for The Budget Babe. She is a wife and mom of 3 from St. Louis, Missouri. Brooke is a graduate of the University of South Florida with an undergraduate degree in Education, followed with a Master's degree from the University of Southern Illinois Edwardsville in ESL Education. Through graduate school, she found her passion for research and writing. Being on a student budget for many years, Brooke learned the art of finding the look for less with the help of her favorite blog, Thebudgetbabe.com! She's a fan of easy, one-piece styles like casual dresses, jumpsuits, and functional, fun "mom" outfits. Brooke also enjoys traveling with her family, all genres of film, and the occasional date night with her husband.


Watch the video: Jhene Aiko - New Balance. Nicole Kirkland Choreography (July 2022).


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