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

Summer is upon us, which means it’s time to break out chilled wines that pair well with heat and humidity. But uncorking at the park, the beach, and the café can add up in terms of calories, which is precisely what inspired always-active former fashion insider Jayla Siciliano to create Bon Affair, a brand of high-quality, low-calorie wine spritzers. (The best part? They’re loaded with electrolytes.) Here, Jayla talks about finding success with Bon Affair on the TV show Shark Tank and what’s next for her fledgling business.

Jayla Siciliano of Bon Affair Wines

Image via Jayla Siciliano

Rue La La: What’s special about Bon Affair?
Jayla Siciliano: What makes Bon Affair unique is its dry, crisp flavor profile. It’s not sticky-sweet (I try to steer clear of sugar bombs), and it’s great by itself or for making cocktails. I put a full FDA nutritional panel on the bottle so people can read exactly what’s in there.

RLL: What was it like being on Shark Tank?
JS: The exposure from the show has been incredible. And the support from [Shark Tank judge] Mark [Cuban] and his team has been amazing.
Continue reading “Say Cheers to Jayla Siciliano: The Brains Behind Bon Affair” »

June 4, 2014

Graduation soirees. Outdoor dinner parties. The summer season is packed with every type of get-together. And whether you’re the host of your social circle or just looking to test out your chef expertise, this beaming collection of Chasseur cast iron will put your feast center stage – even if you went off-recipe. Before your fire up the stovetop? See below for a little know-how from the president of this French brand, Michael Walt.

Cookware Tips from Chasseur

Continue reading “French Lessons: Cookware Tips from a Chasseur Pro” »

June 3, 2014

Whether you’re barbecuing for the whole block at home or taking your feast to the beach, here are your can’t-live-without essentials.

052314_blog

Continue reading “Fire Up the Grill: Memorial Day Dining Must-Haves” »

May 23, 2014

Pamper your body, then feed it right. That’s the mantra behind Tennessee’s culinary resort Blackberry Farm, which beckons wellness seekers with a soon-to-open Wellhouse and not one, but two James Beard Awards. Here, we checked in with Corporate Chef Josh Feathers for a few words about the farm’s health-minded cuisine.

Blackberry Farm Chef

Rue La La: How would you describe the cooking at Blackberry Farm? 
Josh Feathers: It may sound like every other chef in the country today, but we cook with the very best local, seasonal ingredients we can find. Our dishes are Southern-inspired, meaning our chefs and cooks are inspired by their industry and everything that is happening in it.

RLL: What’s on the menu today?
JF: Our cheese and charcuterie plate features elements from our butcher, preservation kitchen, and cheese maker. Soppressata and Finocchiona salami, smoked onion jam, pickled ramps, Downer Brown cheese, and aged Singing Brook cheese. Just throw in the baker and candlestick maker and there’s your nursery rhyme.
Continue reading “Eat Well, Live Well: Behind the Food at Blackberry Farm” »

May 13, 2014

While Cinco de Mayo is always a cheat day in my book, it’s tough to swallow how many calories the holiday’s signature drink comes with. Until now. Say hello to the under-100-calorie margarita. Total game changer. I mean, do you know how many calories that frees up? Excuse me while I run to the store for another bag of tortilla chips. To make your own, check out the recipe below, courtesy of Women’s Health magazine.

Under-100-Calorie Margarita

Image via Women’s Health

Continue reading “Celebrate Cinco de Mayo: The Under-100-Calorie Margarita” »

May 5, 2014

The temptress that is spring is finally showing her face, which means post-office Pilates classes will quickly become post-office martini sessions. Or margaritas. Or sangria. (The options are endless.) Here to help us kick off the cocktailing season? Crystal Palecek, founder and editor-in-chief of Rue magazine. On the lawn, in the kitchen, and on the roof – Crystal shares three fail-safe ways to sip with friends this season.

Cocktail Tips from Rue Magazine

I admit, I thoroughly enjoy hibernating each winter. But even more than curling up with hot cocoa and a good movie, I love the arrival of warmer weather and the entertaining options that come with it. This summer, I’ll be playing hostess and inviting  friends over for happy hour every chance I get – from an alfresco picnic on the lawn to an urban rooftop retreat.

Continue reading “Cocktails with Rue Magazine: 3 Spots to Pop Bottles” »

May 2, 2014

Whether perfecting that hollandaise recipe or cooking pasta al dente, chefs – novice or pro – are only as good as their tools. Now, this doesn’t mean you have to empty your cabinet of every item. Simply stock up on a few key necessities.

Here with your must-have checklist? Chef Thomas Kaltenecker from the Escoffier Online International Culinary Academy. From his mother’s kitchen at age nine to pastry shops, family businesses, and hotel restaurants, this seasoned foodie knows his tools.

Must-Have Tools for Cooks of Every Skill Level

Continue reading “Chef’s Choice: Thomas Kaltenecker’s Essentials for All Skill Levels” »

April 25, 2014