TV Dinner: Running in Heels Episode 1 Recap
Get a recap of episode 1 of Running in Heels and gear up for episode 2 with these chic recipes.
The magazine newbies score an office tour with MC's shopping editor, Zoe Glassner (left).
Photo Credit: Courtesy of The Style Network
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If you've been too busy switching in your spring wardrobe to catch the first episode about the hardest-working glossy around, catch up with our 60-second recaps of Running in Heels, then flip to the Style Network every Sunday at 8/7c.
EPISODE ONE: "Off and Running"
WHAT YOU MISSED: If there are no tears in fashion, then someone forgot to tell the three elbow-throwing interns — Ashley, Samantha, and Talita — who are trying to get their start in the mag business at Marie Claire. In this supersize premiere episode, nervous staffers clamor to welcome MC's new fashion director, Nina Garcia, just as New York Fashion Week is getting under way. But jealousy proves to be the accessory of the season as the overwhelmed interns (who are also roommates in a Friends-size loft downtown) bicker over assignments and backstage passes.
BONUS FEATURE: At MC's glittering Fashion Week party, Editor-in-Chief Joanna Coles narrowly avoids a celeb disaster just as Lindsay Lohan arrives!
WATCH THESE CLIPS FROM EPISODE 1
GET READY FOR A GIRLS' NIGHT IN!
Watch EPISODE TWO: "INTERN WARS" and chow down on these stylish recipes from Maxie's Bar & Grill.
White Cheddar Macaroni N' Cheese1 tablespoon salt, plus more for boiling water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 pound 4 ounces white Cheddar cheese
4 ounces Grana Padano cheese, shredded
1 tablespoon freshly ground black pepper
1 cup shredded white and sharp Cheddar cheese blend
2 cups bread crumbs
2 tablespoons fresh chopped parsley
1) Preheat oven to 325 degrees F. In large pot filled with water add salt (optional) and the macaroni and place over high heat. Bring to a boil and let cook until al dente, around 8 minutes. Drain. Set aside.
2) In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, white Cheddar cheese, Grana Padano cheese, 1 tablespoon salt, and pepper. Cook until cheeses are fully melted, stirring occasionally.
3) Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a baking dish and top with shredded cheese blend and bread crumbs. Place in oven and bake 12 to 15 minutes or until golden brown. Top with parsley and serve.
Pan-Seared Salmon2- to 3-pound salmon fillet (cut into four 8- to 12-ounce fillets)
1 small shallot (minced)
4 tablespoons olive oil
1 quart white wine
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon dry mustard
4 sprigs fresh dill (minced)
Salt and pepper, to taste
1 small carrot (julienned)
1 small roasted red pepper (julienned)
8 ounces cut green beans
1. Sauce: Prepare ahead of time and keep warm. In a saucepan, sweat minced shallots in 1 1/2 tablespoons olive oil. Deglaze with white wine. Add heavy cream and let reduce by about half. Add Dijon mustard and whole-grain and dry mustards, and let cook 2 minutes. Add dill and lower heat to lowest possible setting.
2. Lightly season salmon with salt and pepper. In a hot pan, sear salmon on both sides using 1 1/2 tablespoons olive oil. Then reduce heat and cook to desired temperature. While salmon is cooking, in another sauté pan, sauté carrots, roasted red peppers, and green beans in remaining 1 tablespoon olive oil.
3. Plate sautéed vegetables in center of plate, place cooked salmon on top of vegetables, and drizzle sauce around plate. Serve and enjoy!
