LADY GAGA AT VOGUE + A LITTLE TERRY R

ALL PHOTOS BY TERRY RICHARDSON

BROKE LINE + ABOVE ZERO BY OLAF OTTO BECKER

THE COLOR OF FALL: OXBLOOD RED

Ever since the very first models took to the runway for Fall Fashion Week, it was quite clear that oxblood red would be the color of the season. A little bit dark and a lot bit sultry, this hue gives that subtle edge to your wardrobe and can be styled with nearly any color.  Whether you're looking to do a head to toe look or just accessorize with a crimson colored accessory, we've got a piece to help you bring in the fall season with style. 

FASHION ETC.

NY MAGAZINE

WARDROBE OXYGEN

FASHIONISING

WELCOME TO MY CLOSET: PREPPING FOR FALL

SANDRO MOTORCYCLE COAT

J.CREW CASHMERE LONG SLEEVE TEE

J.CREW CASHMERE CARDIGAN

J.CREW CALF HAIR FLAT 

LIVING IN MOONRISE KINGDOM

RECIPE + COCKTAIL OF THE WEEK

GRILLED SHRIMP SALAD WITH CORN AND AVOCADO 

Dressing

• 6 tablespoons orange juice
• 3 1/2 tablespoons white wine vinegar
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons finely grated orange peel
• 1/4 cup olive oil
• 1/2 teaspoon truffle oil

Salad

• 1 10-ounce bag red pearl onions

• 2 pounds uncooked large shrimp, peeled, deveined
• 3 large ears of corn, husked
• 1 ciabatta/multigrain bread or pain rustique, cut crosswise into 1-inch-thick slices
• Olive oil
• 2 teaspoons hot smoked paprika

• 7 oz greens (I used tat soi, sweet asian greens)
• 2 avocados, sliced

For dressing:
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil. Season with salt and pepper.

For salad:
Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.

Heat large cast iron skillet. Cut corn off of the cob, coat onions and corn in olive oil and place in skillet. Grill until slightly charred. Take off heat and place in a large bowl.  Sprinkle shrimp with paprika and grill until cooked thoroughly in the same skillet, about 4 to 6 minutes. Add the shrimp to the large bowl.  Brush bread with olive oil and grill evenly on both sides.  

In the meantime, season the shrimp, corn and onions with salt and pepper. Add greens to the large bowl and then toss all ingredients with dressing. Once bread is done grilling, place avocado and shrimp salad on top.  

PINEAPPLE + MINT JULEP

(single serving)

2 oz Bulleit bourbon 

3 slices of pineapple

3 mint leaves

Combine all ingredients into a cocktail shaker.  Muddle two slices of pineapple and all of the mint to release flavors and then add a few ice cubes.  Shake vigorously until the outside of the shaker is cold.  Strain into a tumbler and add one large ice cube (I love the Tovolo King Cube trays).  Stir the cocktail swiftly a few more times to make extra cold. Garnish with a pineapple wedge and enjoy! 

"FLOATING" INVISIBLE BICYCLE PHOTOS BY ZHAO HUASEN

Artist Zhao Huasen created a cool collection of images, entitled ‘Floating’ where bicyclists pedal through city streets on invisible bikes. For the project, Huasen captured hundreds of cyclists going about their every day lives and then digitally removed the bicycles from the images. The seats and shadows remain intact offering a humorous take on a common scene.

VOGUE KOREA SEPTEMBER '12: LARA STONE