A Foodie’s Guide to the U.S. Open Tennis Tournament

08/25/2014 at 06:52 PM ET

U.S. Open Food Vendor Recipes
Stan Honda/AFP/Getty; Courtesy Grey Goose

For food lovers, the dishes being served at the 2014 U.S. Open, which began Monday in New York City, are as exciting as the balls being launched from the baselines and the celebrity sightings in the stands.

But if you can’t make it out to the tournament this year, you can still enjoy some tasty, tennis-inspired fare from the comfort of your couch. Check out these 6 must-serve dishes, straight from the Billie Jean King National Tennis Center.

U.S. Open Italian Sandwich Recipe
Ilya S. Savenok/Getty

Zesty Italian Combo and “The Godfather” (Grilled Mozzarella and Parmesan) Sandwiches
At the open-air Heineken House roof deck, which is located just above the Open’s food village, chef Mario Carbone (of Parm in New York City) has created two delectable Italian-inflected sandwiches: One is his take on the classic combo, the other is a panini made with herbs and two types of cheese. Both of these hearty crowd-pleasers would be ideal fare for a U.S. Open watch party.

Click HERE for Carbone’s recipes!

U.S. Open Chicken Tikka Masala Recipe
Courtesy Emirates Airlines

Chicken Tikka Masala
Emirates Airlines chef Ravi Nage’s recipe is served to the airline’s first- and business-class passengers — so you know it’s going to be a grand slam. The chef will also be demo’ing the dish to guests of the Open on Wednesday evening.

Click HERE for Nage’s recipe!

U.S. Open Vodka Lemonade Recipe
Courtesy Grey Goose

Honey Deuce Cocktail
Because you need to drown your sorrows in something when your favorite player is losing (or, raise your glass when he or she is winning!). Grey Goose’s Honey Deuce cocktail — served throughout the grounds of the USTA Center— is a refreshing combination of vodka, raspberry liqueur and lemonade that epitomizes the last hurrah of summer.

Click HERE for Grey Goose’s recipe!

U.S. Open Corn on the Cob Recipe
Courtesy Maya

Corn on the Cob with Chipotle Aioli and Fresh Cheese
Fun fact: Richard Sandoval, whose empire includes nearly 20 Latin-inflected eateries (such as Maya and Venga Venga), was once a professional tennis player in Europe. He’s serving this indulgent, easy-to-nibble skewered corn at the Open’s Mini Maya restaurant.

Click HERE for Sandoval’s recipe!

U.S. Open Champagne Garnish Bar
Cindy Loughridge; Courtesy Moet & Chandon

Champagne Garnish Bar
We’re totally stealing this idea for our next party: At the Moët & Chandon Terrace near Arthur Ashe Stadium, Open guests can customize their glass of bubbly with add-ins like lemon and lime slices, strawberries, raspberries and fresh herbs. Purists can also order their champagne straight and simple.

Citi Field Steak Sandwich
Courtesy Nick Solares

Original Filet Mignon Steak Sandwich
Meat master and purveyor Pat LaFrieda, who works with restaurants like Shake Shack and N.Y.C.’s The Spotted Pig, is bringing tennis lovers the dish that was first launched at the Mets’ nearby Citi Field. It’s hearty enough to sustain you, even if the match you’re watching goes into serious overtime.

Click HERE for LaFrieda’s recipe!

—Lexi Dwyer

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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