When it comes to sourcing ingredients, Blue Apron knows what it’s doing. It scours America for the freshest in-season finds from artisanal purveyors, delivering them to your door with original recipes. Then all you have to do is follow step-by-step instructions to enjoy gourmet results. Curious as to which ingredients might be in one of its weekly boxes? Let’s take a look.

Blue Apron

Continue reading “Secret Ingredients: A Peek Inside the Blue Apron Boxes” »

November 17, 2014

Does decanting vino really make that big of a difference? The answer is a resounding yes (and it doesn’t have to be a $100 bottle of Bordeaux). Exposing a young red or full-bodied white to oxygen will amp up flavor. And that 10-year-old bottle you’ve been saving for a big occasion definitely has some sediment it could do without. So transform your wines with these need-to-know basics.

Decanting WSJwine

Continue reading “The Art of Wine Decanting: Elevate Every Glass” »

November 10, 2014

Established in 1900 by Georges de Latour and his wife Fernande, the iconic Beaulieu Vineyard has a storied past. Its prime Napa Valley location and influence from wine maestro André Tchelistcheff make these some of the most sought after bottles in the business. Read on to learn more about this historic winemaker.

Beaulieau Vineyards

Continue reading “Beaulieu Vineyard: Uncork a Napa Valley Icon” »

October 29, 2014

Perhaps you didn’t know when you woke up, but today is National Chocolate Day. Meaning yes, you can give in to your love for everything cocoa – guilt-free. But before unwrapping those chocolate bars, let’s explore some of the creative endeavors this sweet treat has inspired.

National-Chocolate-Day-Golden-Edibles

 

Continue reading “It’s National Chocolate Day: Go On, Indulge” »

October 28, 2014

Whether you’ve mastered the trickiest of recipes (hello, boeuf bourguignon) or have never opened a cookbook, here’s a list of key kitchen items from eight chef-beloved brands.

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Continue reading “Top Chef: 8 Kitchen Picks Straight from the Pros” »

October 17, 2014

When it comes to industry trends, it seems none has spread faster this past year than the copper Moscow Mule mug. With its gleaming exterior and ability to moderate hot and cold temps, it has become a home-bar staple. So this week, we curated a Boutique with just that in mind.

To help us narrow down the necessities for a fail-safe Mule-themed soiree, editor in chief of Rue magazine Crystal Palecek shared her expert tips: “I am admittedly looking forward to indulging in about 700 pumpkin spice lattes this fall. But – we wait all year for these balmy evenings under the stars, and I plan on enjoying every last one.”

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(Click the recipe card to download and print.)

Continue reading “Cocktails with Rue Magazine: Moscow Mule Edition” »

August 19, 2014

Attention home cooks: Whether you’re a novice or a pro, your kitchen calls for a few necessities. From a copper saucepan for melting chocolate to a cast iron skillet for sautéing meats, this list of kitchen staples will lay the groundwork for every must-try recipe.

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  • Medium- to large-sized skillet (nonstick or cast iron) for sautéing and stir-frying.
  • A 6- to 8-quart Dutch oven with lid for everything from braising to boiling.
  • Stainless steel or copper saucepan for cooking sauces, rice and grains, and vegetables.
  • Enameled cast-iron baking dish for casseroles and desserts.
  • Always-sharp stainless steel cutlery for effortless slicing.
  • Stackable mixing bowls and measuring cups for tidy storage.

 

Stockpile these necessities at our The Rue Kitchen Shop Boutique opening Tuesday, July 22, at 11AM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now

July 22, 2014

During these hot summer afternoons, few foods are as equally refreshing and filling as salads. No, I’m not talking plain old Caesar or Cobb. The tastiest recipes have the most unexpected ingredients. Two Peas and Their Pod blogger Maria Lichty suggests “Chickpea, Avocado, and Feta Salad. It takes 5 minutes to make and is always a hit.” For a heartier mix? Try “fruit, nuts, quinoa, pasta, beans, and different cheeses… I love salads that are full of texture.”

Summer Salads

Image by Two Peas and Their Pod

Before you hit the farmers’ market, fill your cabinets with the proper prep essentials. Maria says, “Salad spinners make washing greens a breeze and, when used as storage, keep them fresher longer.”

Our Sunday Supper: Summer Salads Boutique opened Sunday, July 20, at 11AM ET.

By Julia Ivins, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

 

July 20, 2014

Wine and chocolate are a match made in heaven – if you know how to pair them. Here, we checked in with our friends at Lindt Chocolate for a little cheat sheet. Read up below, and then get ready to seriously impress friends and family at your next dinner party.

Lindt Excellence Wine & Chocolate Pairing Tips

Tasting Tricks

  1. Start with a lighter wine and pair it with chocolate that has a low cocoa percentage. Then work your way up to bolder wines and extra-dark chocolate.
  2. Always taste the wine and chocolate separately before trying them together.
  3. When pairing: Take a small bite of chocolate, then as the flavor is fading, have a sip of wine. Note how the flavors change and interact with each other.

 
The Pairings

  1. Chocolate with a hint of sea salt (we recommend trying Lindt Excellence A Touch of Sea Salt) is the perfect match for a light Rosé. The ripe berries and floral notes from the wine complement the sharp tastes of sea salt and dark chocolate.
  2. Full-bodied wines go best with a high cocoa content. Try a rich Cabernet Sauvignon with a dark chocolate like Lindt Excellence 70% Cocoa.
  3. For a combo with a warm burst, pair a spice-infused chocolate (we suggest Lindt Excellence Chili) with a deep Syrah.
  4. Citrus-flavored chocolate (ahem, orange) pairs best with lighter wine, like a crisp Chardonnay. The full fruit flavors balance out the acidity for a smooth, sweet flavor.

 
Click here for more tips (and some incredible chocolate).

By Mairead McGonagle, Staff Writer

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

June 10, 2014

Fire up the grill and send everyone to the backyard. This wings recipe from John Stage, founder and pitmaster of Dinosaur Bar-B-Que, is guaranteed to draw a crowd.

Dinosaur Bar-B-Que Chicken Wings

Bar-B-Que Chicken Wings

From the cookbook Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke (Ten Speed Press). Copyright 2001.

Serves 4

The Chicken
24 chicken wing pieces
1/4 cup olive oil

The Accoutrements
Blue Cheese Dressing
Celery Sticks

For MILD Wings
1/4 cup All-Purpose Red Rub (recipe follows)
2 cups Mutha Sauce (recipe follows)

For HOT Wings
1/4 cup Creole Seasoning (recipe follows)
2 cups Hot BBQ Sauce (recipe follows)

Continue reading “Ready, Set, Barbecue: Dinosaur Bar-B-Que’s Mouthwatering Wings” »

June 8, 2014