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Each year as the holiday season rolls around, those lucky few who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger. For those of us who take the less drama-filled route, a simple Friendsgiving suffices—where the potluck provides are plenty and the alcohol intake isn’t discreet.

Amidst your food-savvy friends’ gluten-free stuffing and pumpkin pie cheesecake dips, how is one’s dish supposed to stand apart in a meal of heavy-hitters and overachievers? OC has the answer, and in order to make sure you get the most of your Friendsgiving contribution, we’ve asked some of our favorite chefs at our preferred restaurants to share their personal Friendsgiving recipes—including items that might not even be on the menu.

First up, Roberta’s head baker Nina Subhas shares the secrets behind her preferred Friendsgiving recipe of choice: the Poached Pear Tart. This is one dessert party guests will not be able to resist chowing down on (and Instagramming).

OAK LAOKWANSATHITAYA: What makes this dish one of your favorites during the holiday season?
NINA SUBHAS: I love cooking with wine during the holidays, because you have to pour a little in the pot, pour a little in your mouth, and repeat. I also really love the smell of mulled wine, and when I poach the pears it fills my whole apartment with that amazing, fall smell. It is also really rich and toes the line between sweet and savory in a way that tastes really luxurious and celebratory to me.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
I think this tart totally kills Friendsgiving because not only is it really rich and festive tasting, but the deep red of the poached pears arranged on the frangipane contrasted with a dusting of confectioners sugar is super Instagram-ready.

Roberta’s Poached Pear Tart

Ingredients
Poached Pears
1 bottle red wine
500 g sugar
1 tsp each whole cloves, cardamom pods, allspice berries
2 tsp pink peppercorns
2 each cinnamon sticks
1 ea vanilla bean, scraped - is it one vanilla bean or one stick of vanilla bean scraped?
50 g lemon juice
4-5 pears, peeled, halved, cored

Step 1. Toast spices till fragrant. Bring the wine and sugar to a boil then turn off the heat. Add the spices and cover to steep for 10 minutes.
Step 2. Strain out the spices and stir in lemon juice. Bring the liquid back up to a simmer and add the pears round side down.
Step 3. Poach until almost, but not quite tender, then cool in the liquid.

Frangipane Ingredients
200 g almond flour
200 g butter
200 g sugar
5 g salt
200 g eggs

Step 1. Cream the almond flour, butter, sugar, and salt till fluffy. - what do you mean by creaming almond flour? Isnt it supposed to be mixed/ stirred?
Step 2. Add the eggs slowly, scraping down the bowl as you go.

Goat Butter Pie Dough Ingredients
156 g all purpose flour
5 g salt
113 g goat butter, cubed, cold (or regular butter if you like)
63 g water, cold
6 g white vinegar

Step 1. Combine the dry ingredients. Stir in water and white vinegar until it just comes together.
Step 2. Add the cubes of cold butter and stir until evenly distributed. You should still have big

We’re sure that when Rihanna’s Puma debut was released back in September, it inspired some jealousy in more than a few of the guys out there. The creeper-soled sneaks might have left the men out of luck in the RiRi-endorsed footwear department then, but luckily, that all changes today with the Puma by Rihanna men's collection. Available in three colorways—star white, black with oatmeal gum sole, and jet-black—this collection makes the women’s pieces’ most notable design features accessible to all. An added bonus? OC is one of the only retailers shipping men’s creepers internationally.

Not to worry ladies, there’s still some gear for you too.. Revamping the original creeper design with all new color schemes, Rihanna seems bent on turning her collections at Puma into a “gotta catch ‘em all” type of situation.

Shop Puma by Rihanna men’s and women’s

Shop Puma by Rihanna men’s and women’s

Puma by Rihanna Women's Creeper in coral cloud pink

Puma by Rihanna Women's Creeper in star white/oatmeal

Puma by Rihanna Men's Creeper in black straw white black

Puma by Rihanna Men's Creeper in black/black/oatmeal

Puma by Rihanna Men's Creeper in star white/star white

Admit it. When you were in school, the jocks sat with the jocks and the art kids sat with the art kids. Very rarely would these two separate cliques (in high school) and worlds (in real life) interact, save for the crossing of food during that very rare cafeteria food fight.

With his new group show, artist and curator Patrick Martinez aims to break the wall separating these two worlds. The Thrill of Victory, The Agony of Defeat, (which opens this Saturday at New Image Art and features work from artists Andrew Shoultz, Gregory Bojorquez, Vincent Valdez and more), highlights sports-based contemporary art from a group of notable artists, each using their own voice and medium—and sports preferences.

Photographer Gregory Bojorquez’s imagery shows the communal feeling of sports from both ends of the spectrum. From the familial at-home experience, with families gathered around the television, to neighborhood kids playing a pick-up game of football in the street—to the opposite end, where sports meet commerce. In one photo, Mike Tyson peeps out from his Bentley, with a smug smile on his face. Athleticism got Tyson to where he is now, and he knows it. But this particular picture also represents what is not as acknowledged in the worlds of art and athletics: the struggle and defeat that go hand-in-hand with success. Every athlete and artist can recognize this.

“Sometimes when my team loses, I go to bed in a bad mood. When something about my career in photography is not right, I go to bed in a bad mood,’ says Bojorquez. “When my teams are winning and I'm winning in photography, I'm a way cooler person. I can go to sleep with a smile.”

But just because the theme of the show deals with a widely-accepted subject matter such as sports does not mean that the artists fail to touch on topical social issues that permeate the American landscape. In his pencil-drawn American Heroes series, artist Vincent Valdez illustrates a picture of the true American hero—the social and political underdog. “[These drawings] harness the loaded archetype of the prizefighter as a surrogate for the struggles of the Everyman,” says Valdez. “Each of the invented characters display prototypical notions of American hybridity.” After studying vintage boxing posters, Valdez displays the true champions who have “sparred” with the American popular opinion to have their own rights and opinions heard. From Black Panthers to Native Americans, each subject is the prizefighter of the greatest match ever fought: remaining defiant against the unfair struggles presented by their country.

“Here is our ‘American Everyman,’ eulogized,” says Valdez. “They know that the bout is fixed, yet the fight must go on.”

For his own works on display in the show, Martinez chose to turn to his own artistic dash cam to focus on the never-ending reports of police brutality that have come to light over the past few years. Taking on the ultra-American Pee Chee folders, Martinez replaces typical American imagery with illustrations that accurately depict the deathly racial situation coming to light in America right now: police brutality and misconduct. “The original Pee Chee folders had a theme of youth and sports,” says Martinez. “I'm switching that all-American sports scene with real situations.”

While the original folders were more technically drawn and precise, Martinez renders each situation with rapid brushstrokes to convey the emotion of civil unrest—from Eric Garner’s suffocation to the Texas pool party chaos and Spring Valley High School officer inci

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

Next up, Babu Ji's Jennifer Singh shares the secrets behind her preferred Friendsgiving recipe of choice: Tadoori Chicken, a no-stress alternative to the average turkey dish.

CHLOE DEWBERRY: What makes this dish one of your favorites during the holiday season?
JENNIFER SINGH: We love doing this dish during the holidays because it is so simple and easy but a real stunner every time. We’re all about focusing our time and energy on having fun and being with our friends when gathering. So for us, we usually are not into the long processes of brining a turkey or roasting a ham. This dish sounds so simple but it presents so gorgeously. It’s moist but has those charred bits on the end that everyone loves and it can be dressed up easily to make it look as special as it tastes. You can change up the topping to any of you favourite fruit based salsas. This year Jessi and I are thinking of topping ours with roasted Brussel sprout leaves, toasted pine nuts and raisins.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
The number one reason it kills the competition is because you’ll be partying with your guests instead of all the other hosts who will be stressing in the kitchen!

Babu Ji's Tandoori Chicken

Chicken Marinade Ingredients
6 medium sized chicken thighs
2 teaspoons Gram flour
1 teaspoon coriander powder
1 teaspoon cumin powder
salt to taste
.5 teaspoon kasoori methi (dry fenugreek leaf) optional
1 teaspoon cardamom powder
1⁄4 cup cooked finely chopped ginger (or ginger paste)
1⁄4 cup cooked finely chopped garlic (or garlic paste)
1⁄2 cup lemon juice
1 cup yoghurt
1 teaspoon garam masala powder
1 teaspoon turmeric powder

Step 1. In a large bowl, mix all of the above ingredients together to make a marinade
Step 2. Trim the fat from the chicken, cut into medium sized pieces
Step 3. Place chicken in marinade and massage into chicken, completely covering the chicken
Step 4. Refrigerate chicken in marinade for at least 4 hours (but overnight is best)

Orange Dressing Ingredients
1 liter orange juice
1⁄4 cup fresh thyme
1⁄2 cup extra virgin olive oil

Step 1. Reduce orange juice on low heat to approximately 1&fr

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

Today, Bryan Moon, head chef at the newly-opened Kichin shares the recipe for his Goguma Tempuri with Kimchi dish, which combines sweet potatoes and kimchi in one delicious bit. The kimchi and sweet potato complement each other—the same way guests will be complimenting your contribution to the meal.

CHLOE DEWBERRY: What makes this dish one of your favorites during the holiday season?
BRYAN MOON: Eating Korean sweet potato with kimchi is a very old Korean tradition. The combination of the two flavors is something that I grew up with, eating only during the colder seasons. It is a very specific flavor combo that reminds me of coming home from school as a child, and warming up my hands with freshly baked goguma that my mom would make for me and my siblings.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
Traditionally, this dish is very humble, like many traditional Korean foods, and is simply a baked sweet potato eaten with kimchi on every bite. However, we decided to make tempura from the sweet potato to add a nice crunch to each bite sized piece of potato. Additionally, the kimchi and sweet potato complement each other in an unlikely way that is definitely worth sharing with friends!

Kichin’s Goguma Tempuri with Kimchi

Ingredients
2 Korean Sweet Potatoes (Goguma)
1 small jar of kimchi
1 bundle of scallions
1 1/4 cup all purpose flour
1/2 cup of potato starch
1 1/2 cup cold water
1 egg
2 Tbsp of Togarashi Spice Powder
1 Tbsp of Korean Red Chile Flakes
1 cup sugar
Peanut Oil for deep frying.

Step 1. Cut sweet potatoes into thin (1/2 centimeter) slices and set aside.
Step 2. Slice scallion for garnish and set aside.
Step 3. Mix together the flour, starch, water, egg, togarashi, and chili flakes. Whisk until homogenous.
Step 4. Heat peanut oil to 350 degrees Fahrenheit.
Step 5. Moisten the potato with a bit of water and toss in sugar to create a fine layer of sugar.
Step 6. Dip sugared potato slices into the batter.
Step 7. Gently place sweet potato slices into oil and let them sit until they are golden brown.
Step 8. Top off sweet potato tempura topped off with some kimchi and scallion and serve

Inspired by her Japanese roots and suburban French upbringing, Nattofranco designer Noémie Aiko Sebayashi manages to inject the graphic prints from one culture onto the elegant silhouettes that are synonymous with the other. For her latest collection, the designer looked to Bihoro-cho in Japan for inspiration. With photo-print velcro patches scattered throughout to multicolored sleeves and printed sweatpants, the collection has a nostalgic quality that evokes the Japanese streetwear designs of the ‘80s and ‘90s.

Below, we catch up with the designer to talk UFOs, Young Thug, and current collection inspiration.

Shop all Nattofranco here

Name: Noémie Aiko Sebayashi
Hometown: Mantes-la-Jolie
Astrological sign: Capricorn
Hidden talent: Vegetarian cook
Celebrity crush: Jamiroquai
What was your style like in high school? Buffalo flame shoes, flared denim, and one-sleeve tank tops
What's your favorite thing about Opening Ceremony? It’s the best playground for shopping.
What's your current Fall/Winter 2015 collection inspiration? Bihoro-cho in Hokkaido, Japan
If you were to do another job besides designing, what would it be? Photographer and road-tripper
What’s your favorite music to listen to in the studio? Right now, I listen to Toro y Moi “Real Love Feat. Kool A.D. and a lot of Young Thug
Four nouns that define you: UFO believer, cooking-freestyle, "one music" obsession, nerd

Click through the slideshow to see all products from Nattofranco

Lego Sweatpants in grey

Lego Turtleneck in multi

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

In our latest installment, Milk Bar chef/founder and owner Christina Tosi, shares a Friendsgiving-approved recipe from her new recipe book Milk Bar Life: Recipes and Stories.

CHLOE DEWBERRY: What makes this dish one of your favorites during the holiday season?
CHRISTINA TOSI: My family is not Southern enough to make cornbread. Instead, we make cornbake, a spoon-bread marriage of cornbread and corn pudding. This recipe has been handed every which way in my family (there are at least two copies in every household’s recipe Rolodex). It is the recipe I most often hand off to others. And it is implied with any invitation that I bring it as a side dish to any and all potlucks.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
The old gals in my family make this recipe with more “supermarket” origins and will shout out the recipe when writing a shopping list (1 box Jiffy! 2 eggs! 1 tub sour cream! 2 cans corn! 2 sticks butter!). As much as I love that cornbake, these days I prefer cornbake made from scratch. This “from scratch” version is so good it has even fooled the old gals in a blind taste test.

Milk Bar's Cornbake

Softened butter for the pan
1 1⁄3 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1⁄8 teaspoon black pepper
1 (8-ounce) container sour cream
1 (14.75-ounce) can creamed corn
1 cup fresh, frozen, or drained canned corn kernels
1⁄2 pound (2 sticks) unsalted butter, melted
2 large eggs
1⁄4 cup honey
2 tablespoons whole milk
1⁄2 teaspoon white vinegar

Step 1. Heat the oven to 400°F. Grease a 10-inch round cake pan or a 9-inch baking pan.
Step 2. Slice scallion for garnish andStir together the flour, cornmeal, both sugars, salt, baking powder, baking soda, and pepper in a large bowl.
Step 3. Whisk together the sour cream, creamed corn, corn kernels, butter, eggs, honey, milk, and vinegar in another bowl. Add to the flour mixture and stir until just combined.
Step 4. Pour the batter into the prepared pan. Bake until golden brown, about 45 minutes. Let cool slightly in the pan before serving.

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

In our latest installment, Pies 'n' Thighs co-owner/chef Carolyn Bane shares a way to give your friends and family the pickled dish they really want.

CHLOE DEWBERRY: What makes this dish one of your favorites during the holiday season?
CAROLYN BANE: The pickled shrimp are tender and and the shallots are sweet and silky - it tastes rich, but it's nice and light and totally versatile. It's great on its own or incorporated into a salad or any antipasti operation you got going on.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
I would never knock shrimp cocktail but it can be a little fuddy duddy. This is way more elegant. And pickled anything - that's what people want. That's what I want.

Pies 'n' Thighs Pickled Shrimp

Pickle Brine Ingredients:
1 cup cider vinegar
1 cup white wine vinegar
2 tablespoons salt
1 teaspoon whole allspice
2 tablespoons coriander, mustard seed, a bay leaf or whatever other spices you like
1 1/2 cups olive oil

Step 1. Cook 2 lbs shrimp until just opaque in seasoned boiling water. They will pickle and do not need to be fully cooked here.
Step 2. Shock, peel, and neatly devein and rinse. Cut in 1/2 lengthwise if they are very large.
Step 3. Slice 1pt of red onions or shallots and 1 lemon very thin on mandolin
Step 4. Bring pickle brine to boil and cool to room temperature. Mix in the olive oil.
Step 5. Pack shrimp and onions in container, alternating layers and poor room temperature brine over. Refrigerate. Toss with fresh parsley leaves and dill fronds when you're ready to serve.

Pies 'n' Thighs Pickled Shrimp

Opening Ceremony’s relationship with Vans has been a fruitful one, to say the least. With a history of partnerships season after season after season, OC’s innovative spin on some of Vans’ most iconic skate styles has become a mainstay in our sneaker department. “The Vans Vault LX series has become a classic item for our stores,” says OC Men’s Buyer Jesse Hudnutt. “We love the iconic silhouettes like the Old Skool and Sk8 Hi in clean high quality leathers so much that we partnered with Vans to add some additional options to the familiar classic white and classic black.”

That’s right, today we expand our already vast Vans for Opening Ceremony lineup to include exclusive new colorways, like tonal beige and pure white with a gum sole. Using the same luxe leathers as the classic sneakers’ black and white counterparts, this natural palette offers a fresh take on the same quality you have come to expect. As always, when Vans and OC puts their heads together, great things are bound to happen.

Shop all Vans for Opening Ceremony here

Vans SK8-Hi Sneakers in beige, Vans SK8-Hi Sneakers in white, Vans Old Skool Sneakers in beige, Vans Old Skool Sneakers in white

Vans SK8-Hi Sneakers in beige

Vans SK8-Hi Sneakers in white

Vans Old Skool Sneakers in beige

Vans Old Skool Sneakers in white

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

In our latest installment, Tijuana Picnic chef Alex Lopez shares a recipe to literally "WOW!" your loved ones.

CHLOE DEWBERRY: What makes this dish one of your favorites during the holiday season?
ALEX LOPEZ: Porchetta is one of my favorite holiday dishes because it’s festive, great for a group and makes any meal feel like an occasion. My personal cooking style and Mexican roots are evident through the spices I use, such as fennel seed, cloves, star anise, cinnamon as well as lots of garlic and thyme. The crispy texture of the pork skin on the outside mixed with the tender, juicy inside is a showstopper. Adding pickles, pickled onion, salted cucumber, and home made salsa brings unexpected flavors to the porchetta; everyone can mix and match sweet, sour or spicy sauces & sides to make your porchetta experience one of a kind.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
The presentation and sense of ceremony as the porchetta is carried to the table sparks up the conversation and generally gives way to a cheer or “WOW!" from guests. The pork is the centerpiece but all the sides make the experience very unique. A great thing to do would be to ask friends to contribute sides, salad, a salsa or pickled cucumbers — some other element that adds to the experience and is easy to execute. This way everyone truly is involved in celebrating & creating an atmosphere of sharing.

Tijuana Picnic's Porchetta

Ingredients:
1 9–12-pound piece fresh pork belly, skin on
1 (trimmed) 4-5-pound boneless, pork butt or shoulder
3 tablespoon fennel seeds
2 tablespoon star anise
1 tablespoon cloves
4 cinnamon sticks
1/4 cup fresh sage thyme
6 garlic cloves, minced
1/2 cup Kosher salt

Preparation:
Step 1. Put belly skin side down; arrange pork shoulder in center. Roll belly around shoulder so the short ends of the belly meet. If any of the belly or shoulder overhangs, trim meat. Unroll; set loin aside.
Step 2. Toast fennel, cinnamon, start anise, cloves seeds and pepper in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the thyme and garlic; set five spice mixture aside.
Step 3. Assemble porchetta according to steps 1-5 below.
Step 4. Refrigerate roast, uncovered, for 1 days to allow skin t

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

In this installment, Tacombi's Executive Chef Jason DeBriere shares a solution to the holidays' biggest problem: what to do with all of the leftovers.

CARLY AIMI: What makes this dish one of your favorites during the holiday season?
JASON DEBRIERE: One of my favorites, because I love Mexican food and its bright flavors are a great departure from some of the more traditional flavors this time of year.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
I think it kills it because first of all it's delicious, it's a fun dish to make, it utilizes turkey leftovers in a very unique way. And you can make the enchiladas ahead of time and freeze them if you are tired of turkey. And let's be honest, who the hell wants turkey casserole or another damn turkey day rendition of a sandwich?

Tacombi's Leftover Thanksgiving Pavo en Adobo Enchiladas con Cranberry-Chipotle Salsa

Ingredients:
2 lbs of leftover roast turkey, white or dark meat
5-6 plum tomatoes
Half of a white onion
2 cloves of garlic
3 guajillo chiles
2 canned chipotles, whole
1/2 cup white vinegar
Juice of 2 limes
6-8 9 inch tortillas
Queso chihuahua (optional)

Adobo Salsa Preparation:
Step 1. In a sauté pan or griddle pan, roast 5-6 plum tomatoes, half white onion, and a couple cloves of garlic until a little blackened.
Step 2. Stem and deseed the guajillo chiles, then toast for a few seconds on griddle until fragrant. Soak the chiles in water until soft (about 10 minutes). Remove and discard water.
Step 3. Blend together the tomatoes, onion, garlic, chiles, chipotles, white vinegar, lime juice, and salt to taste. Blend until smooth.
Step 4. Save 1/2 cup of the mixture to place on the bottom and top of dish. Toss the rest with the turkey until fully coated.

Enchilada Assembly:
Step 1. Using 6-8, 9 inch corn tortillas, lightly oil the griddle and toast the torts for a few seconds on each side. Fill tortillas with filling and roll. About a 1/2 cup or a little more for each enchilada. Use your judgement. Repeat until you have used up all filling.
Step 2. Spread a layer of adobo salsa on bottom of baking dish. And place filled enchiladas inside. Add a little more salsa on top and sprinkle with cheese if you desire.
Step 3. Cover with foil and bake at 350 degrees fahrenheit for 20 minutes.

BYOB by KARA is a (build your own bag) pattern series designed by the NYC-based handbag label. In each feature, designer Sarah Law sits down with creatives both Opening Ceremony and KARA are obsessed with to design a unique bag based on necessity, inspiration, and, of course, personality. The pattern and instructions are then shared via WeTransfer to provide others the opportunity to create the bag at home. All materials should be something you can buy yourself, and if not we’ll provide alternative recommendations. And oh yeah, we strongly encourage adding your own personal touch.

For the series’ third installment, we headed to the edge of Chinatown and LES to visit the girls behind a neighborhood empire: Dimes. Sabrina De Sousa and Alissa Wagner have been quite busy this past year: moving Dimes to a larger space down the street on Canal St and opening Dimes Deli—an outpost focused on counter service and take out food items—in their old spot on Orchard. Ahead of the expansion of Dimes Deli, and just in time for Thanksgiving, we figured the girls (and you) were in need of some on-the-go totes. You know, to make sure all that seasonal produce carried between Orchard, Canal, or wherever your travels may be taking you this season will fit all your fashion and function needs.

Below, we sit down with Sabrina, Alissa, and KARA founder Sarah Law to talk about the design process behind the accordion bags and the future of Dimes’ ever-growing brand.

Shop all KARA bags here

CHLOE MACKEY: How did Dimes come to be? What inspired you to open a restaurant?
SABRINA DE SOUSA: Alissa and I both worked in restaurants for so long and had already done a lot of traveling, so it was really a natural progression.
ALISSA WAGNER: I think we were both ready to take on something of our own, something creative, something that had our prints all over it. We had been working for other people for so long, and then Sabrina sort of had an idea to open a place and I offered to help her. We got to talking and it kind of just grew.

And so you recently opened Dimes Deli in the restaurant’s original space on Orchard Street, and the restaurant over to Canal Street, but you’re also opening up a new space beside Dimes Deli. What will that be called? What is the concept behind that?
SABRINA: It will also be called Dimes Deli. We’re going to refer to the two spaces as Dimes Deli East and Dimes Deli West, but it is all part of Dimes Deli. The new space is going to be a market for local and seasonal produce.

How was that concept devised? Why open a market?
ALISSA: I think we’re just really invested in the neighborhood, and find it frustrating at times that living around here, if i’m cooking dinner and forget one ingredient that I have to run all the way back to Whole Foods. There’s just nowhere close that you can get good quality produce. I think that it just fills a gap in the neighborhood, there’s all of these bodegas around but there’s not just one place to get all of the things you need.
SABRINA: It’s also frustrating shopping at big markets because you end up buy

Every close family has an arsenal of beloved recipes created and passed down by its most culinary-savvy members. With The OC Cookbook, we do just that. Tapping into our notable foodie and chef friends, we compile exclusive recipes that can be cherished not only by our family, but yours too. For series’ first installment, we tackle the 2015 holiday season, which begins (obviously) on Thanksgiving.

It’s hard not to love the food-devouring holiday, mostly because gifts aren’t obligatory and yoga pants are (usually) acceptable. Each year, those who are celebrating with their families load up their bathroom cupboards with a full supply of alcohol and at least one phone charger, while others take the less drama-filled route. Friendsgiving: Where the potluck is bountiful and the alcohol intake isn’t discreet. In order to make sure you get the most of the season’s chillest holiday, we’ve asked some of our favorite NYC chefs to share their personal Friendsgiving and/or Thanksgiving recipes—including items that might not even be on the menu.

In this installment, Gramercy Tavern Chef Michael Anthony shares a recipe for a perfectly fresh holiday side from his book V Is For Vegetables.

CHLOE MACKEY: What makes this dish one of your favorites during the holiday season?
MICHAEL ANTHONY: Radishes grow 3 out of 4 seasons of the year. Being so plentiful, cooks look for good solutions and different techniques to use radishes. I started my cooking career in Japan and fell in love with this easy technique, which I always use during the holidays.

Why do you personally feel that this dish kills the competition when it comes to Friendsgiving?
Most people get worn out of the traditional sides, like turkey and sage stuffing and pumpkin pie. This dish adds a light, fresh and vibrant flavor to a heavy holiday meal.

Gramercy Tavern's Salted Radish Salad With Black Bass

Ingredients:
4 large radishes, sliced paper-thin
2 tablespoons salt
1 (3/4-pound) skinless sushi-quality black sea bass fillet, sliced crosswise
Olive oil
Sea salt
Zest from 1 lime
¼ cup trout roe
3 large radishes, peeled and grated

Preparation:
Step 1. In a small bowl, combine the sliced radishes and 2 tablespoons salt and let sit for about 10 minutes.
Step 2. Rinse the radishes, pat them dry, then lay them, slightly overlapping, on 4 plates.
Step 3. Top with the fish, drizzle with oil, and sprinkle with a little sea salt and the lime zest.
Step 4. Spoon the trout roe, then the grated radish, around the fish.

Gramercy Tavern's Salted Radish Salad With Black Bass. Recipe and image courtesy Little, Brown and Company. Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC. Photo Credit© Maura McEvoy

Simplicity is best. This soup tastes so good than you want to lick your bowl!

OKIWAY's Miso Clam Chowder

Ingredients:

1T blend oil

1 Spanish onion, diced

3 cups cherry stone clams, shucked and chopped

Segregated clam liquor from shucked clams

3T butter

3 cups heavy cream

2.5 cups yellow miso

2 QT (8 cups) chicken stock

1 QT water

6 Idaho potato, cleaned and diced

1/2 cup lemon juice

Thyme

Salt

Pepper

Preparation:
Step 1. Sweat onion, thyme and oil in large sauté. Add cream, clam liquor, and butter. Allow cream to reduce by 1/4.
Step 2. Add stock and potatoes. Once potatoes have cooked through, re-season with pepper only.
Step 3. Incorporate miso and clams and cook for another two minutes until clams are cooked through.
Step 4. Turn off heat and re-season with salt to taste, then lemon juice before serving.

OKIWAY's Miso Clam Chowder

The Italian menswear brand Sunnei isn’t one to conform to traditional standards in the world of fashion, not even ones as basic as matching. Founded by the design duo Loris Messina and Simone Rizzo, the brand’s Fall/Winter 2015 collection—and first at OC—is entitled “Clash,” mixing varying shades and textures in ways that make one reimagine all of the “rules” they have learned about dressing. Below, Loris and Simon take our #NewToOC survey, and talk about everything from their high school fashion choices to crushing on Daft Punk.

Shop all Sunnei in stores now

Names: Loris Messina and Simone Rizzo

Hometown:
Loris Messina: Grenoble, France
Simone Rizzo: Catanzaro Italy

Astrological sign: Both Scorpio

Hidden talent:
LM: Cooking
SR: Always giving awesome gifts

Celebrity crush:
LM: Monica Bellucci
SR: Daft Punk

What was your style like in high school?
LM: French hood style
SR: Bourgie guido

What's your favorite thing about Opening Ceremony? Wt’s not only a store but a lifestyle.

What's your current collection inspiration? The theme of this Fall/Winter 2015 collection is the “clash”; contrast meets the balance of shapes and colors.

If you were to do another job besides designing, what would it be?
LM: Owner of a French boulangerie
SR: Sound designer

What’s your favorite music to listen to in the studio? At the moment, Lawrence – Films & Windows

Four nouns that define you:
LM: Super neat Macbook desktop, fifteen-year-old teenager playlist, everyday coffee at the same place, french with Sicilian accent
SR: Shoes-obsessed, once-a-week hair cut done, bathroom music listener, horrible chef

Loris Messina and Simone Rizzo

If you’re wary of the Black Friday tradition, we don’t exactly blame you. The expectation of forcing yourself out of your turkey-induced coma to shiver outside of a store in the wee hours of the morning or being elbowed in the face by a stranger over a coveted item is enough to want to keep yourself as far away from the holiday as possible. We shudder at the thought of typical Black Friday lure along with you, and much prefer to keep OC’s store environment anything but a scary mob scene.

Enter our three-step plan to lighten up Black Friday:

Step One: We’re starting our Black Friday promo right… now.
Enjoy 40% off select merchandise in stores and online, minus the time crunch and camping involved with the real Black Friday. With brands like Acne Studios, J.W. Anderson, and Kenzo, we’re sure you’ll find something you love without the risk of injury. Click here to shop now.

Step Two: We’re enlisting our buddies at Woolys NYC to dole out free shaved snow at our Soho store.
The key to gaming something like Black Friday is keeping your blood sugar up. So you can stand strong in the face of extreme shopping, Woolys Shaved Snow will be available at our Howard St store from 11AM-7PM. Whether it’s a recharge or a precautionary measure, we’ve got your much-needed sugar high on lock.

Step Three: We’re giving out freebies to OC’s most dedicated customers.
Those of you who are into the early morning Black Friday tradition, we admire your bravery. We think that sort of dedication should not go unrewarded, so come play ‘Pic-A-Gift’ and get a free present with no purchase necessary. The first 50 people to come into any of our stores can ‘pic’ from a jar of our photo canisters filled with surprises like OC varsity jackets, leather goods, cold weather accessories, and additional discount percentages. Limited to one pic per person.

Shop all sale here

Wooly's Shaved Snow

Be one of the first 50 people in an Opening ceremony store on Black Friday to participate in Pic-A-Gift

Other than great clothes and a great team, we here at OC are primarily grateful for our readers and customers. There’s a lot to be grateful for, because without you, we would not be able to do what we do. We sincerely thank you for your continued support, and hope you have a lovely Thanksgiving.

Love,
The OC Family

Normally, in the world of fine jewelry, the bigger the diamond, the better. Designer Sara Lasry has taken the opposite approach with her designs, offering up a range of what she refers to as “Slim Jewelry.”

After jetting from New York to Paris and gaining valuable experience from the design world, the young designer finally found her base in Spain, where she set up her own label in 2010. Focused on her daily work with gems, Sara became acquainted with placing these stones between her fingers and studying the beautiful effect. Sara quickly realized that in between/in the corners of fingers was a much more natural place for the gems to reside, as opposed to on top of the bones. With her hand slide ring selections that can fit across two (or four!) fingers, Sara is reintroducing understated elegance in the jewelry world.

Shop all Sara Lasry here

Name: Sara Lasry
Hometown: Madrid
Astrological sign: Capricorn
Hidden talent: Few people aside from my choirmates know I’m a soprano singer.
Celebrity crush: Lauryn Hill
What was your style like in high school? ‘90s underground, I guess. From “trying to be grunge” to “trying to be punk,” with lots bold hair dyes.
What's your favorite thing about Opening Ceremony? They believe in small brands like mine.
What's your current collection inspiration? Movement and balance
If you were to do another job besides designing, what would it be? Tie dying pareos at some beach
What’s your favorite music to listen to in the studio? I work in silence.
Four nouns that define you: Sneaker addict, lipstick gambler, unbidden host, and potential hip-hop star

Click through the slideshow to see all products from Sara Lasry. Photo by Silvia Varela

Hand Slide Rings in sterling silver

Double Slide Ring in 18k yellow gold

Double Slide Pearl Ring in sterling silver

Double Slide Pearl Ring in 18k gold

Mondays are hard enough as it is, but combine that with the aftermath of one of the laziest holidays on the calendar and you have a real bummer on your hands. Luckily for you, Cyber Monday is here to save the day, and OC is more than happy to participate in the retail holiday’s mood-lifting discounts and promos. For today (and today only), take an extra 20% off everything sitewide, including existing sale items. Simply use the code CLOSER at checkout to get your own little slice of retail therapy, even while you’re slaving away at your desk.

Like we said: this promo only lasts for 24 hours, so don’t let that residual food coma slow you down too much.

Shop all women here
Shop all men here
Shop all sale here

*Promotion ends on Monday, November 30th at 11:59 pm EST. Promotion is not applicable to previous purchases or open to price adjustment. Promotion cannot be combined with other discount offers and excludes: Opening Ceremony x Coca-Cola and Yves Salomon.

Enjoy free ground shipping on orders over $100 pre-tax with UPS Ground Shipping method selected. Offer is valid within the United States only.

Solo eating establishments—the truly great ones—require a precise atmosphere. Some are quiet and discreet. Others are unexpected and lie in plain sight. But they can all be difficult to find in a metropolis. Luckily Alex Vadukul, who writes about the city for the New York Times and is the US Editor of Port Magazine, has taken on the task of eating alone around NYC.

In this installment of our Eating Solo series, Alex visits Marchi’s, a Northern Italian restaurant in Kips Bay founded in 1930, that appears operated by ghosts.

Marchi’s, a Northern Italian restaurant on a townhouse lined street in Kips Bay, confounds.

It opened in the quiet Manhattan neighborhood in 1930, when the area was typified by Italian social clubs and a chicken market. It has no signage and has no menu. Instead, it serves a marathon five course dinner that hasn’t changed since it was conceived. The New York Times once called Marchi’s one of the “most unusual” Italian restaurants in the city. That declaration may still stand true.

But Marchi’s offers particular decadence for the solo eater. The restaurant, eerily, is nearly always empty. So much so that a local knock on the place is that it must be a front of sorts. Everyone who has lived in the neighborhood long enough has a theory about how they stay in business, who eats there, and what precisely goes on behind the majestic curtains to its kitchen. They need only enter the restaurant, of course, to diffuse the mystery. Still, peering into Marchi’s is to witness an elegant dining room with red carpeting, paintings of Italian countryside, a green-jacketed waiter, and finely-set tables with few (if any) customers sitting at them.

A regal Italian restaurant that appears operated by ghosts seemed like a study in eating solo, so I recently visited. No one was standing behind the entrance’s reception stand. A coat check booth was filled with old hangers and no coats. One sign read “Furs Not Accepted.” A woman finally appeared from behind a door.

She was Christine Marchi, who runs the restaurant with her husband, Mario Marchi, and his brothers, Robert and John. The three men— all in their 80s—are the children of the restaurant’s original founders, Lorenzo and Francesca Marchi.

“You’ve eaten here before?” she asked.

I expressed my familiarity with the menu.

“That’s right,” she said. “We’ve served the same thing for years. We haven’t changed a bit.”

The meal began instantly. A time tested arc that flows as such: tuna salad and salami, steaming lasagna, fried catfish, roasted veal and chicken, and for dessert, lemon fritters and “crostoli,” a fried dough treat. The feast is augmented by towering platters of celery stalks and other vegetables that are entire meals in themselves. Putting a dent in them would spoil the average appetite, so I appreciated them aesthetically.

The dishes are flavorful. Some more so than others. The fried fish, presented simply with a lemon wedge, stands out. So does the chicken and veal, served in its juices. But as I paced my way through the food to swelling classical music, I pondered the restaurant’s unlikely existence in modern Manhattan. Ms. Marchi shed some light.

The family has run the restaurant ever since it opened and they own the four townhouses Marchi’s is housed below—which, presumably, explains why they needn’t fret about customer flow. An

A Roberta’s Friendsgiving: Poached Pear Tart

Puma By Rihanna For All

Athletics, Police Brutality Commentary, And Art Collide

A Babu Ji Friendsgiving: Tandoori Chicken

A Kichin Friendsgiving: Goguma Tempuri With Kimchi

Nattofranco’s Noémie Sebayashi Looks To Japan For Inspo

A Milk Bar Friendsgiving: Cornbake

A Pies 'n' Thighs Friendsgiving: Pickled Shrimp

Vans X Opening Ceremony Can Do No Wrong

A Tijuana Picnic Friendsgiving: Porchetta

A Tacombi Friendsgiving: Leftover Thanksgiving Pavo en Adobo Enchiladas con Cranberry-Chipotle Salsa

BYOB by KARA: The Accordion Bag, Inspired by the Dimes Girls

A Gramercy Tavern Friendsgiving: Salted Radish Salad With Black Bass

An OKIWAY Friendsgiving: Miso Clam Chowder

'Clashing' With The Guys Behind Sunnei

Opening Ceremony’s Three-Step Plan For Chill Black Friday Vibes

From Our Family to Yours

Slim Down Your Jewelry With Sara Lasry

Brighten Up Your Monday (Without Even Leaving Your Desk)

Eating Solo: Marchi's