There’s no getting around it. The holiday season – and the guests that come along with it – is fast approaching. But fear not. This spiced baked brie recipe from Le Creuset is all you need to kick your appetizer game up a notch.

Le Creuset Spiced Baked Brie

  • 1 round Brie (8.8 ounces)
  • 8 ounces fresh or frozen cranberries
  • Juice from 1 orange
  • ¼ cup candied ginger
  • ¼ cup walnuts, toasted


  1. Preheat oven to 450°F (232°C). Unwrap cheese and place it in the Le Creuset Camembert Baker.
  2. When oven is ready, stick baker in until the top of cheese slightly browns and rind begins to break open (approximately 12 – 15 minutes).
  3. Bring a pot of water to a boil, then add cranberries. While cranberries cook, heat skillet over medium heat.
  4. Once cranberries crack, strain and add them to warm skillet.
  5. Add orange juice and ginger into skillet. Cook 8 to 10 minutes, allowing  flavors to melt together and any extra moisture to evaporate.
  6. Cool the cranberry mixture, then toss with toasted walnuts.
  7. Serve cranberry mixture on top of warm cheese.

Pick up the fixings and a Camembert Baker, then get to hosting. Our Le Creuset Boutique opens Monday, November 9, at 3PM ET.

By Chrissy Makkas Waters, Associate Content Editor

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November 9, 2015

Cocktail parties. Festive feasts. November is the start of celebration. And when it’s time for us to host? We like to deliver the cheer. For the most joyful of affairs, pop a bottle and consult this food and wine pairing guide from the experts at WSJwine from The Wall Street Journal.

Wall Street Journal Wines

Venta Real Gran Reserva 2005
Valdepeñas, Spain
Kick off the soiree with a spread of Manchego cheese, almonds, and lamb meatballs. But first decant this gold-medal vintage.

Villa Broglia 2012
Gavi di Gavi, Italy
This chilled Italian white complements lighter plates, from grilled fish to mushroom risotto. A true sign of its appeal? The silver medal it scored in 2013.

J Opi Malbec 2014
Mendoza, Argentina
This award-winning red is the star of your holiday feast. Pair with juicy meat, like pancetta-wrapped pork or a classic New York strip.

Now all that’s left is to stock the racks. Our WSJwine from The Wall Street Journal Boutique opened Monday, November 2, at 3PM ET.

By Kim Watson, Staff Writer

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November 5, 2015

Think the best things in life require the most effort? This four-ingredient sangria begs to differ. All you need are a few fixings and your biggest wine glass.

Easy Recipe for SangriaIngredients:

  • 8 fresh raspberries
  • ½ shot of orange liqueur (about 2 tablespoons)
  • 4 ounces of red wine
  • Club soda
  • Optional garnish: citrus slices


  1. Muddle raspberries in a glass.
  2. Add orange liqueur.
  3. Fill the glass (almost) to the brim with wine.
  4. Top it off with a splash of club soda.
  5. Garnish with citrus slices.

Serves 1

Now raise your glass – and sip.

By Rima Butto, Staff Writer

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November 4, 2015

Corey Beck knows a thing or two about vino. As the president and director of winemaking for the famed Francis Ford Coppola Winery, he’s an industry expert. So we asked the pro to spill some of his craft secrets.Corey Back Francis Ford Coppola WineryHow did your story begin with the Coppola family?
I started 18 years ago as assistant winemaker at Niebaum-Coppola Winery. My first job was making Rubicon from the Estate with winemaker Scott McLeod. To this day, we use the same techniques in making a $200 bottle of wine as we do a $20 bottle.

What’s involved in the day-to-day of being a winemaker?
There’s a lot of tasting and decisions. Francis always compares it to being a director – another role with many decisions. We’re always trying to create the perfect wine, so it’s not finished until we put it in the bottle.

What’s your favorite Coppola movie character, and which wine do you think they’d drink?
By far, it’s George C. Scott in his role as Patton. It’s one of the greatest movies ever made, in my opinion. He’s a person that would drink Cabernet Sauvignon; it fits his personality.

How do you uncover the inner wine lover in someone?
It has to start with food, in my opinion. The reason wine is so popular in Europe is because food and tradition go hand in hand. It needs to be part of our everyday life.

If you’re not a wine drinker, where is a great place to start?
Keep it lighter and maybe a touch sweet to start. The typical American diet has a lot of sugar in it, so having a wine that follows suit isn’t a bad thing. Let’s not forget White Zinfandel has started a lot of wine love affairs.

It’s your turn to sip one of his famed Cabernets. Our WSJwine from The Wall Street Journal Boutique opened Monday, November 2, at 3PM ET.

By Kim Watson, Staff Writer

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November 2, 2015

Carving out time for breakfast can be a challenge. Between beauty routines (only Beyoncé really wakes up like that) and answering emails, the most important meal of the day often becomes an afterthought. That’s where these healthy egg cups a.k.a. lifesavers come in.

Egg CupsIngredients:

  • 4 whole eggs
  • 4 egg whites
  • 1 tablespoon olive oil
  • 1 cup yellow onion, measured after chopping
  • 2 cups pepper, whichever type(s) you prefer, measured after chopping
  • Salt, to taste
  • 2 cups baby spinach, measured after chopping
  • 1 cup mushrooms, measured before chopping
  • 2 cloves garlic, minced


  1. Whisk eggs and egg whites together in a large measuring cup.
  2. Heat a nonstick pan over medium heat. Once hot, add olive oil, onion, peppers, and a pinch of salt. Sauté for 5 – 7 minutes.
  3. Add spinach and mushrooms and cook for another 2 minutes. During the last 30 seconds, add garlic.
  4. Pour cooked veggies into whisked eggs. Stir to combine.
  5. Preheat oven to 350°F and grease muffin pan with cooking spray.
  6. Pour the mixture evenly into pan.
  7. Bake for approximately 15 minutes or until egg tops are firm to the touch.
  8. Let cool in pan before removing.

Serves 12

Don’t want to eat them right away? Store them in the fridge (for no longer than four days) or freeze them individually. Oh, and these little bites only take 25 minutes to make and are less than 50 calories each. How egg-cellent!

By Keir Cullen Janey, Staff Writer

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October 12, 2015

Autumn is here and if you’re anything like us, you’re hot on the trail of all things spiced and cozy. Topping the list? This spiked cider recipe.

Apple Cider Drink

•    3 cups apple cider
•    ½ teaspoon whole cloves
•    ¼ teaspoon cinnamon
•    ¼ teaspoon orange extract
•    ⅓ cup dark rum


1.    Combine cider, cloves, cinnamon, and extract in a small saucepan over medium heat.
2.    Bring to a gentle simmer for 10 – 15 minutes.
3.    Strain out the cloves, then mix in the rum.
4.    Pour into a pitcher and serve warm.

Serves 1 – 2

As for a garnish, the options are endless. Sliced apples, sugar, cinnamon sticks – we’ll leaf it up to you.

By Leah Welcome, Staff Writer

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October 10, 2015

Fact: Apples are good on their own. But nothing says fall like a baked apple treat. Here are eight ways to turn your freshly picked peck into something even more delicious.

Simple Apple Dessert Recipes

Granny Smith
Best for: Caramel Apples
Here’s why: This green apple’s tangy flavor pairs well with the sweetness of caramel. Plus, you get that perfect chomp with every bite.

Best for: Apple Cider
Here’s why: This refreshingly crisp pick has an abundance of juice that blends into a well-rounded cider flavor.

Pink Lady
Best for: Apple Muffins
Here’s why: Don’t worry about these diced pieces cooking down and disappearing. They retain shape like a champ and strike a tasty balance with their nectarous, tart, and tannic notes.

Best for: Apple Crisp
Here’s why: Candied and crunchy, this produce keeps its structure and density throughout baking so your dish won’t get too mushy.

Ginger Gold
Best for: Apple Butter
Here’s why: These golden beauties condense into a creamy, butter-like consistency thanks to their sugary flavor and supersoft flesh.

Best for: Apple Pie
Here’s why: Beloved for its sweetness, the Honeycrisp is guaranteed to stay solid when stuffed inside a flaky crust. For more complexity, try mixing with Granny Smith.

Best for: Applesauce
Here’s why: Shortly after it’s picked, a McIntosh adopts a soft texture that’s perfect for making into sauce. Just season with cinnamon and enjoy.

Rome Beauty
Best for: Baked Apples
Here’s why: One of the firmest apples out there, these ruby reds hold up well in high temps. And their milder flavor means you can pile on the maple syrup.

It’s time to get cooking. After all, an apple a day keeps the doctor away (even if it’s coated in sugar and baked in pie).

By Brianna Lapolla, Staff Writer

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October 8, 2015

The luxury of feeling great when you eat healthy? This entrée allows you just that. Straight from the wellness experts at Canyon Ranch®, this salmon salad is chock-full of omega-3s, cranberries rich with disease-fighting antioxidants, and apples boasting fiber and vitamin C. So get ready to please your palate – and do your body good.

Apple Cranberry Salmon Salad Canyon Ranch


  • ½ cup homemade Canyon Ranch® Mongolian BBQ Sauce (or your favorite teriyaki sauce)
  • Four 4-ounce salmon fillets
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon sea salt
  • Pinch freshly ground black pepper
  • 1 pound Gala apples
  • ½ pound Granny Smith apples
  • ½ cup chopped fresh cranberries
  • 2 tablespoons chopped fresh tarragon


  1. In a shallow glass baking dish, combine Canyon Ranch® Mongolian BBQ Sauce (or your favorite teriyaki sauce) and salmon.
  2. Marinate the mixture for 30 minutes or up to 2 hours.
  3. Combine lemon juice, honey, salt, and pepper in a large bowl.
  4. Core and thinly slice apples using a mandoline or a sharp knife.
  5. Add sliced apples, cranberries, and tarragon to the lemon-honey mixture and toss.
  6. Preheat grill or broiler.
  7. Grill or broil salmon 3 to 5 minutes on each side or until opaque at the center. (Be careful not to overcook.)
  8. Break the salmon fillets into bite-sized pieces. Then, toss into the salad and mix well.
  9. Divide evenly among four loved ones and enjoy.

Serves 4 

Nutrition per Serving (calculated using Canyon Ranch® Mongolian BBQ Sauce):
325 calories
38 grams carbohydrates
11 grams fat
54 milligrams cholesterol
20 grams protein
223 milligrams sodium
6 grams fiber

For serious indulgence? Add in a trip to this world-renowned wellness resort and serve with a side of ahh. Our Canyon Ranch® Boutique opened Monday, October 5, at 3PM ET.

By Kim Watson, Staff Writer

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Continue reading “A Taste of Canyon Ranch®: Apple Cranberry Salmon Salad” »

October 5, 2015

Flannel shirts. Falling leaves. The signs of autumn are starting to appear. But the best indication that seasons are turning? Pumpkin. Spice. Everything. To savor this festive flavor at home, simply whip up this mix.

Pumpkin Spice Ingredients


  • 1/3 cup ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1½ teaspoons ground cloves
  • 1½ teaspoons ground allspice


  • Mix all the ingredients together in a jar.
  • Tie with a bow and give to friends and family – or stash away for chilly autumn nights.

Sprinkle over a glazed donut. Blend into a latte. Either way, you’ll be feeling full-blown fall in fewer than 5 minutes.

By Kim Watson, Staff Writer

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October 4, 2015

What’s better than a recipe you can work into your breakfast, lunch, and dinner? Nothing. Bacon, meet jam. Jam, meet your new best friend.

Bacon Jam on Bread


  • 1½ pounds sliced bacon, cut into 1-inch pieces
  • 2 medium yellow onions, diced
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup cider vinegar


  1. Cook bacon in a large skillet over medium-high heat until it’s lightly browned (about 20 minutes).
  2. Transfer bacon to a paper towel. Pour out the fat from the skillet, then sauté onions and garlic until onions are translucent.
  3. Add maple syrup, coffee, brown sugar, and vinegar. Bring to a boil for two minutes, stirring often, then add bacon back in.
  4. Pour the mixture into a 6-quart slow cooker and cook on high for 3.5 – 4 hours. Be sure to leave uncovered.
  5. Once the liquid is a syrupy texture, pulse it in a food processor until bacon is coarsely chopped.
  6. Leave it to cool, then spread on everything.

You can refrigerate the jam in an airtight container for up to 4 weeks, but we doubt there will be any left by then.

By Rima Butto, Staff Writer

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September 15, 2015