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"    Photo: Courtesy of Fern Mallis  After creating New York Fashion Week&amp;#039;s famous Tents, industry maven Fern Mallis brought similar catwalk setups to Berlin, Sydney, and even Mumbai. She&amp;#039;s interviewed Marc Jacobs and Betsey Johnson on broadcasts beamed worldwide through YouTube, and even given ELLE.com readers advice about breaking into the business. If that weren&amp;#039;t enough, Mallis created her own jewelry line last year. It was a hit, and now Fern Finds at HSN is back with a high summer collection. The range of boho luxe accessories was inspired by Mallis&amp;#039; global travels and created with the Hamptons social scene in mind\u2014something very familiar to Mallis, who&amp;#039;s had a Southampton home for 16 years.   To celebrate her newest collection, Mallis gave ELLE.com a sneak peek at her entertaining style with two recipes from her famous dinner parties. (Considering she&amp;#039;s welcomed everyone from music legend Donna Summer to CNN&amp;#039;s Alina Cho, we&amp;#039;d say she&amp;#039;s something of an expert.) Fern&amp;#039;s Frittata Sautee chopped onions until slightly crunchy, then add a variety of veggies (suggested: chopped zucchini, asparagus, tomatoes, and cooked and sliced potatoes). Whisk 6-8 eggs, add a tiny bit of milk or sour cream, salt and pepper, and fresh herbs from the garden (chopped basil, parsley, and scallions). Add mixture to vegetables, cook on stove top and cover. When almost firm, sprinkle the top with parmesan cheese. Slide under the broiler for a couple of minutes until slightly golden brown top. Now for the tricky part: Flip the frittata out of pan onto a plate. Place another plate on top, and turn it over again so the crunchy, cheese-topped side is turned upright. Fern&amp;#039;s Gravlax with Mustard Dill Sauce Lately I&amp;#039;ve been curing salmon and making Gravlax, which is very easy and delicious, and I have been serving it to everyone! Note: This recipe takes two days to complete. Get a side of Scottish salmon (2-3 lbs), cover both sides with a mixture of equal amounts of salt and sugar (several tablespoons), and add some finely chopped white and black peppercorns. I also chop up lots of dill. Rub the spices on both sides of the salmon. Place the fish in a glass or pottery dish and cover with tin foil. Refrigerate for 24 hours. Remove the dish from the fridge, pour out all the liquid drawn out by the sugar and salt, and then refrigerate for another 24 hours.  Remove the dish and pour off the remaining liquid. Make a quick sauce with dijon mustard, dry mustard, vegetable oil, dill, sugar, and white vinegar. Slice the gravlax very thinly, and serve with the mustard dill sauce. People eat it up!  Fern&amp;#039;s Frittata  Left: Fern preparing for an al fresco dinner party at her home. Right: Summer jewelry from her collection.  A waterfront view from Fern Mallis&amp;#039;s Southampton home. Plus: shop the Fern Finds jewelry collection at HSN.com. "^^<http://www.w3.org/2001/XMLSchema#string>
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