With Mother’s Day around the corner, we’re digging up our favorite passed-down-from-Mom recipes and hitting the kitchen. Below, some of our favorites – from apps to entrees to decadent desserts – on printable recipe cards.
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There are two things every Cinco de Mayo partygoer wants to know: 1) how long until the piñata, and 2) the fastest route to the guacamole. So to keep our fiesta people happy this Saturday, we’re whipping up a fresh, nothing-less-than-endless supply of this beloved dip. The best part? Packed with healthy fats and super-fresh veggies, it’s a bona fide super food – meaning we’re free to indulge with abandon.
Continue reading “Calling All Fiesta People: We’re Bringing the Guac” »
For some, it’s all about the horses, and yes, while the hat watching is enthralling, for us, it’s this official Kentucky Derby sip that does it. Jim Solomon, chef and owner of The Fireplace in Brookline, MA (and husband of Rue’s own Associate Creative Director), shares with us his recipe for The Perfect Mint Julep, refreshingly sweet and easily re-created at home:
Continue reading “You Say Derby, We Say Julep” »
When our Editorial Copy Director brought these bunny-shaped cake balls into the Rue headquarters, the entire office let out an “aww” – and and we knew we had to share the recipe.
Continue reading “Rue How-To: Cake Ball Bunnies” »
We’re all about the impromptu picnic. Indoors or out, it’s our little way of bringing on the sun this spring. While we’ll always love the classic, grassy setting, we’re mixing it up a bit with a few unexpected places to plop down our baskets and soak in the moment.
At school
Pick up the kids and migrate to the nearest lawn – it’s the best after-school treat.
At a dinner party
Serve cheese and crackers flowing out of a picnic basket. Hosting tip: place your display in an area where you want to invite more traffic.
On the bed
Spread out an unused blanket and voila!
In the car
Road trips get instantly better when you pull over somewhere scenic and set out a spread of pita, hummus, carrots, and a few cookies.
At your S/O’s office
Stage a “desk picnic” drop-by with a packed basket for lunch or dinner.
- By Katie Flynn, Editor
Feeling inspired? Our Today’s Fix is just what you’re craving this morning.
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When it comes to entertaining, a cheese platter is a classic dinner party must-have. From four-course meals to impromptu barbecues, it’s always a hit (and a stress-free dish for the hostess). Our tip to nailing this before-dinner course? Include a mix of fresh, aged, soft, and hard cheeses with accompaniments like bread, grapes, and mildly flavored crackers. Serve your selection spread out on your choice of cheese board (we love Jean Dubost’s Map of France version) and add a knife for each cheese.
Our Jean Dubost Laguiole Cutlery & Accessories Boutique opens Friday, March 2 at 11AM ET.
Pin ItThere’s just something about Sunday brunch, isn’t there? Camille Styles here, and as much as I love to hit up my neighborhood café on the weekends, my absolute favorite way to brunch is to invite friends over to my place for a simple buffet of breakfast favorites… and my always-popular make-your-own mimosa bar!
A clean white palette with pops of saturated color is almost as energizing as the cappuccinos that flow throughout the meal. The key to keeping it simple is to choose menu items that can be prepped the night before, allowing you to get your beauty sleep and be ready for guests in the morning!
Continue reading “Let’s Do Brunch” »
Whether you forgot to make a reservation or you need dinner in a pinch, these Lincoln Center-area spots will satisfy any craving.
7AM, BREAKFAST:
Cafe Luxembourg
200 West 70th Street (corner of Amsterdam)
This neighborhood bistro offers a comforting French-American breakfast.
If you’re in a hurry: Bomboloni
187 Columbus Ave. (between 68th and 69th)
Grab a latte to go and pair it with a sweet, flaky, Italian pastry.
1:30PM, LUNCH:
Bar Boulud
1900 Broadway (between 63rd and 64th)
Grab a three-course prix fixe meal for a well-rounded taste of the incredible French fare.
Rosa Mexicano
61 Columbus Ave. at 62nd
The margaritas and fresh guac will have you dreaming about lunch for the rest of the day.
If you’re in a hurry: Nanoosh
2012 Broadway (between 68th and 69th)
Organic hummus plates, wraps, and salads make a quick takeout stop.
9PM, POST-SHOW DINNER:
Il Violino
180 Columbus Ave. (corner of 68th)
Our best-kept secret, this hidden Italian gem dishes out the richest sauces and pasta.
Jean-Georges
1 Central Park West
Upscale, Asian-fusion cuisine caps off the luxury of Fashion Week.
If you’re in a hurry: Amber West Side
221 Columbus Ave (corner of Columbus and 70th)
Call ahead for fresh sushi and Asian-inspired takeout.
Single or taken, Valentine’s Day always brings us one thing to look forward to: chocolate. So, in honor of what has become our sweet tooth’s favorite holiday, we crafted three menus — each bringing out the best in our beloved ingredient — to prove chocolate really can do no wrong.
Here at Rue, we can’t wait for Super Bowl XLVI. In preparation for the big game, we had our first ever (and soon-to-be annual) chili contest. Check out our favorites, then click on the chili of your choice (or all four) for a printable recipe you can cook up this Sunday. As for the winner of our cookoff? We’ll let you decide.
“Hearty and flavorful, the unexpected combination takes it to a new level.”- Ryan M., Event Coordinator
Ingredients:
makes enough chili to fill a large pot
olive oil (several tablespoons for cooking)
2-4 lbs ground/chopped venison
1-2 lbs ground wild boar (can substitute Italian sausage)
1-2 c. celery, chopped
1-2 c. onion, chopped
2-3 T minced garlic
60-70 oz. canned chopped tomatoes (Italian seasoned or plain)
1 can ranch or chili beans (best with chopped jalapenos – don’t rinse)
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
spices: garlic powder, onion powder, black pepper, cayenne pepper, chili powder
Directions:
1. Sauté celery, onion, and garlic in frying pan and set aside.
2. Brown venison in frying pan. Sprinkle liberally with garlic powder, onion powder, and black pepper.
3. Do the same with the boar.
4. Combine cooked veggies, browned venison, and boar in chili pot and add at least 40-50 ounces of the chopped Italian tomatoes. Turn up heat until bubbles form, then reduce heat and let simmer while covered. While simmering, add 1 teaspoon each of garlic and onion powder, and black and cayenne pepper, and 1 (or half) cup of chili powder.
5. Wait an hour or two before adding the beans and serving – the longer you let simmer the better.
“This is actually my girlfriend’s recipe. We love to cook it on cold Sundays during the winter.”
- Jeremy Z., Credit and Financial Operations Manager
“This recipe started 23 years ago as a simple chili recipe my mother gave the brides of each of her sons. I’ve been adding to it ever since, and about two years ago it reached this final form, and people keep telling me how much they love it, so I don’t change it any more.”
- Michael D., Senior Oracle Database Administrator
“I love it mostly because the taste is so unique compared to other chilis. The strawberries work because the turkey doesn’t overpower the fruit.”
- Eric R., Sr. Linux Systems Administrator
