• Curtains should be long enough to pool on the floor a bit. • Three big Euro pillows at the back of the bed invite you to sink right in. • I like a home filled with photos and books that say something about the people who live there. • I’m a snob about soft sheets! The catwalk queen debuts her JCPenney collection. Talk about a model home “Think of windows as the eyes to your house,” says Crawford. “Eye shadow makes a dramatic difference.” She prefers “romantic” transparent curtains. “I like the Asian flair to this mirror,” says Crawford, whose collection was inspired by the international vibe of her Malibu home. “This accent piece can of course be used for candles,” she says, “but also as a vase filled with sand or seashells. I love that versatility.” Crawford likes to display them in groups. Treat your friends to … Mac and cheese goes A-list, courtesy of John DeLucie, chef at N.Y.C.’s Waverly Inn DeLucie’s memoir The Hunger is available at bookstores nationwide.

THE WAVERLY INN TRUFFLED MAC AND CHEESE • 1 lb. elbow macaroni • 1 tbsp. table salt • 5 tbsp. unsalted butter • 6 tbsp. all-purpose flour • 1½ tsp. Dijon mustard • 5 cups milk • 8 oz. Monterey Jack cheese, shredded (2 cups) • 8 oz. sharp cheddar cheese, shredded (2 cups) • 1 tsp. table salt • 1 cup fresh bread crumbswuky curtains at 8 1. Bring 4 quarts water to boil in Dutch oven over high heat. sidelight panel curtains targetAdd macaroni and 1 tbsp. salt; curtains fullness ratiocook until pasta is tender. ritva beige curtains

Drain pasta and set aside in colander. Add a drop of olive oil to prevent sticking. 2. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). curtains arvada center castReduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. hookless shower curtain snap linerOff heat, whisk in cheeses and 1 tsp. salt until fully melted. curtains 400cm wideAdd pasta and cook over medium-low heat, stirring constantly, until mixture is heated through.

3. Top with bread crumbs and broil until crumbs are deep golden brown, 3 to 5 minutes. Drizzle da Rosario truffle oil to taste. Cool about 5 minutes, then serve. THE WAVERLY INN MINT JULEP • 2½ oz. bourbon whiskey • 4-6 sprigs mint • 1 oz. simple syrup • Juice of half lemon and lime • ¼ oz. green crème de menthe for color 1. Muddle mint, juice and simple syrup in glass. Add crushed ice and bourbon and stir. Garnish with mint and crème de menthe. From either Sept. 14 to 20 (West Coast) or Oct. 12 to 18, more than 700 spas across the country—including these celeb faves—are offering deep discounts RECESS NAIL SPA, LOS ANGELES Celeb client: Anne HathawayService: The Musk Try, a manicure and pedicure that includes a hydrating Lavender Paraffin Wrap and Indian Spice Moisturizer Massage. Spa Week price: $50 (usually $95) from Sept. 14 to 20. SHIZUKA NEW YORK DAY SPA, NEW YORK CITY Celeb client: Victoria Beckham

Service: The Geisha Facial, which brightens and softens skin by taking “all-natural” to a new level. Its ingredients include sterilized nightingale droppings! Spa Week price: $50 (usually $180) from Oct. 12 to 18. STONELEIGH HOTEL & SPA, DALLAS Celebrity client: Lauren ConradService: 45-Minute Focused Warm-Oil Massage with Scalp Treatment, a body-and-head rubdown. Spa Week price: $50 (usually $125) from Sept. 14 to 20. is giving away—exclusively to PEOPLE readers!—50 gift cards valued at $100 each, as well as 50 gift cards valued at $50 each. /5050 now through Oct. 18.Must be 18 years of age or older to enter. is solely responsible for the administration of the giveaway and distribution of the gift cards. Spa Week is Sept. 14-20 on the West Coast or Oct. 12-18 elsewhere. Bring the spa to you with this indulgent scrub from the Canyon Ranch Miami Beach Wellness Spa • 4 limes, cut in halves • 3 tbsp. organic sugar • 1 tbsp. honey

• 1 oz. virgin coconut oil 1. Mix sugar, honey and a few drops of coconut oil until it feels like a scrubbing mask. 2. Massage into both feet in a circular motion, moving up to the calves. 3. Using 2 halves of lime for each leg, massage in a circular motion from foot to knee releasing the lime juice. 4. Let sit for 5-10 minutes and rinse legs. 1. Mix a small amount (about the size of a quarter) of coconut oil with a few drops of honey in the palms of your hands and massage each leg for about 5 minutes. 2. Wrap each foot in warm towels and let sit for 5-10 minutes. 3. Remove any excess oil with the towels. DINNER FOR FOUR UNDER $10 Paula Deen’s sons Jamie and Bobby serve up family-friendly dishes like this hearty meat loaf in their new cookbookTake It Easy hits bookstores Sept. 8. • 1½ lbs. ground beef • 1 cup plain unseasoned bread crumbs • 3 large eggs, lightly beaten • 3 tbsp. milk • 1 garlic clove, finely chopped

• 1 medium onion, finely chopped • 1¼ tsp. salt • 1 tsp. minced fresh thyme • ¾ tsp. freshly ground black pepper • 3 tbsp. ketchup • 2 tbsp. Dijon mustard • 1 tsp. Worcestershire sauce 1. Preheat the oven to 350°. Lightly grease the cups of a 12-cup muffin pan. 2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme and pepper. Divide the meat mixture among 12 muffin cups, pressing meat firmly into the pan. Place muffin pan on a baking sheet and bake for 20-25 minutes, until the meat is almost cooked through. The loaves will be firm when pressed lightly but not set. 3. While the loaves are baking, whisk together the ketchup, mustard and Worcestershire sauce. After baking, remove the pan from the oven, brush the tops of the loaves with the glaze, and return the pan to the oven. Bake for 10 minutes more or until glaze has thickened and the meat is completely cooked through, 30-35 minutes total.

Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. THE JONAS BROTHERS SHAKE IT UP New York City restaurant Olana created this shake especially for the JoBros. “It’s unbelievable,” he says. • 6 scoops chocolate ice cream • 3 tbsp. chocolate fondue (see recipe below) • 1½ cups milk • ¼ cup brownies • ½ cup whipped cream • 2 tbsp. chocolate chips • 2 oz. (¼ cup) heavy cream • 3 oz. chopped dark chocolate • 1 tsp. sugar 1. For fondue: Bring heavy cream and sugar to a boil in a saucepan. Pour over dark chocolate and salt. 2. Blend ice cream, fondue, milk and brownies in a blender until smooth. Pour into chilled glasses and top with whipped cream and chocolate chips. Enjoy the season’s splendor one last time with these fresh salads WARM CORN SALAD WITH HAM Note: Bittman’s recipes are written without specific measurements. “It’s more grandmotherly than haute cuisine,” he says.

Recipe: Put a half pound or so of good chopped ham into a hot skillet with a little olive oil and a chopped onion. Brown, stirring once in a while. Add the kernels stripped from four ears of corn, along with a handful of frozen lima or fava beans; sprinkle with salt and pepper. Remove from heat and stir in a splash of wine vinegar and some chopped fresh parsley or sage. Serve with thick tomato slices. Mark Bittman’s Kitchen Express cookbook is in stores now. GRILLED SUMMER PEACH AND TOMATO SALAD • 4 yellow peaches, firm • 4 heirloom tomatoes • 4 balls fresh mozzarella • 10-12 leaves fresh basil • Smoked sea salt (or flake sea salt) 1. Slice the peaches about 1/8 inches thick, brush with olive oil and grill on barbecue or indoor grill. 2. Then alternate grilled peach, tomato, mozzarella to form symmetrical salad. Drizzle with olive oil and top with sliced basil and smoked (or flake) sea salt. Goldfarb’s L.A. catering company Salt Kitchen has celeb clients like Halle Berry.