No matter what you’re celebrating, toasting etiquette always applies. Here, some tips to help you raise your glass with style.

The beverages. Champagne is, of course, the drink of choice – but it takes some planning. (Tip: Try a champagne cocktail, like these.) If the toast is spur-of-the-moment (or attended by non-drinkers), it’s perfectly acceptable to toast with wine, beer, soda, punch, or water. Just don’t use a glass that’s empty, or even less than 2/3 full.

The speeches. Keep most toasts to three minutes max. A birthday party or promotion toast can be a bit longer, as the speech should reflect upon the person’s accomplishments. Weddings, of course, have their own set of rules, as do retirements.

The glasses. This depends on the beverage used. If the event is formal, though, always use an actual glass – crystal champagne flutes, gold-rimmed wineglasses, and Pilsner glasses are all good choices – rather than a beer bottle or plastic cup. 

The first toast. This belongs to the host. (And it’s polite for a guest to respond in kind, with a toast to thank the host.) The primary exception? A wedding reception, where the honor traditionally goes to the best man. And there’s no need to tap with a utensil – just stand and raise your glass until the room falls silent.

The clink. It’s not necessary to clink glasses with everyone nearby. This is fine for small groups, but in a larger party, just raise your glass and drink.

By Jess Huckins, Staff Writer

What’s your favorite beverage to toast with? Share in the comments below, or tweet us at @ruelala. 

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When they’re not cooking up insanely mouthwatering dishes at their flagship restaurants, these three men have gigs as some of televisions most esteemed celebrity chefs. And as the names behind their own signature cookware lines, now we can hone our own culinary skills with plenty of help from Curtis Stone, Mario Batali, and Wolfgang Puck. Chances are, you know who they are, but let us refresh your memory.

Curtis Stone
Born in Melbourne, Australia, Curtis was inspired to cook by his mother’s baking skills and his grandmother’s famous fudge. Halfway through business school, he decided the suit-and-tie world wasn’t for him and went on to work for the Savoy Hotel in Melbourne before shipping off to London, where he honed his culinary skills under chef Marco Pierre White. He’s appeared in several cooking programs across the UK and U.S., including his stint as the host of Top Chef Masters on The Food Network and his starring role on Around the World in 80 Plates on Bravo.

Mario Batali
Raised in Seattle, WA, Mario studied Spanish theatre before taking a culinary apprenticeship with chef Marco Pierre White. He went through three demanding years of training in the northern Italian village of Borgo Capanne before returning to the U.S. and opening his flagship restaurant, Babbo Ristorante e Enoteca in Greenwich Village. Today, you know him as the host of two programs on The Food Network, Molto Mario and Ciao America, and for his role on Iron Chef America.

Wolfgang Puck
Hailing from Austria, Wolfgang began cooking by his mother’s side as a child. With her encouragement, he began formal culinary training at age 14 and then decided to leave Europe for America at the age of 24. He settled into his life in Los Angeles and soon became a noted chef at Ma Maison in West Hollywood. He then went on to create his first restaurant, Spago, and later formed his own catering company, Wolfgang Puck Catering. In 2000, his Emmy award–winning television series, Wolfgang Puck, debuted on The Food Network.

Our Favorite Celeb Chefs: Signature Cookware Boutique opens Monday, January 21, at 11AM ET.

The perfect cheese plate. Knowing how to assemble it – and match it with wine – is a hosting essential. So before you throw together a hodgepodge of grocery store cheeses for your next dinner party, peep these tips from David Seaton, former cheesemonger at Formaggio Kitchen and now the wine, cheese, and charcuterie director at Spoke Wine Bar, opening in February in Somerville, MA:

Choose Your Cheeses

• Start with a simple, balanced mix of cheeses, such as a mild goat cheese, a buttery Brie, and an earthy, hard cheese like Gruyère.
• “A ‘tasting portion’ of cheese should be in the realm of 3/4 of an ounce per person,” Seaton says, “but if you do have some left over, there are worse problems!”
• Buy your cheese the day of or the day before your gathering and leave it out at room temperature (65 – 70 degrees). Serving cheese cold will “mute or mask the flavors,” but if you do have to refrigerate it, “make sure it is wrapped in butcher paper or cheese paper and keep it in the crisper section” to prevent it from drying out.

Add Your Extras 

• Accoutrements should be “a backdrop to the cheese.” Seaton suggests offering a jam or marmalade, roasted mixed nuts, and fresh or dried fruit for texture and flavor. As for the vehicle? Bread and crackers “are both pretty neutral, so you won’t do much harm even choosing a seeded bread.”
• When it comes to cured meats, the occasion is king: “If you’re having a formal gathering, charcuterie should be on a separate platter. If you have guests coming over to watch the hockey game or Golden Globes, do what you want.”
• Serve your cheese on a wooden cheese board for a rustic appearance, or make your own cheese plate.

Continue reading “Assemble a Party-Ready Cheese Plate” »

Eastern Standard – just steps from Boston’s Fenway Park – is the main eatery of the luxe Hotel Commonwealth. Serving up French-American fare for close to a decade, this Kenmore Square staple (helmed by Chef Matt Audette and Bar Manager Kevin Martin) tends to sports fans and foodies alike, every day between 7AM and 2AM (holy smokes). Below, take an insider’s look at two recipes from the four-star kitchen and bar – then replicate to your heart’s content at home.

First up, the Tuxedo Cocktail, invented in 1931 at the Waldorf in New York City. For his own interpretation, Martin uses Eastern Standard’s private barrel of Bols Genever as a substitute for dry gin.

Tuxedo Cocktail #3

Ingredients
1 1/2 ounces Bols Genever (gin)
3/4 ounce dry vermouth
3/4 ounce Tio Pepe Fino Sherry
1 barspoon maraschino liqueur
1 dash Reagans Orange Bitters

Instructions
Mount ingredients in a mixing glass, add ice, and stir until until properly diluted. Strain into a chilled cocktail glass and garnish with an orange twist.

Next, Moules Provencal, a classic Eastern Standard dish. The citrusy flavors in the Tuxedo Cocktail complement the light, fresh, and oh-so-flavorful white wine butter sauce in the mussels. Don’t forget extra baguettes for dipping.

Moules Provencal
(Mussels with Tomatoes, Herbs, and Garlic)

Ingredients
1 pound PEI mussels, cleaned
2 tablespoons canola oil
Continue reading “Recipes from a Four-Star Eatery” »

One of the (many) perks of life at Rue: coworkers who love to bake, and then share their stellar confectionary creations. Yesterday, the Creative Team gathered for our annual cookie swap – and you’re invited to check out the to-die-for spread, straight from our kitchens to yours. Feel free to click on the titles below for printable recipe cards to add to your collection.

Candy Cane Oreo Balls
“The crushed candy canes added a minty flavor and crunchy texture that’s seriously amazing, and they look so festive!” —Melissa M., Copywriter

Joyce’s Molasses Cookies
“These are our favorite molasses cookies. The recipe is special in the sense that it’s from my fiancé’s grandmother, who unfortunately passed away some years ago.” —Shaina M., Copyeditor

Six-Layer Bars
“My aunt used to make these bars when I was little, so I snagged the recipe to bake them myself in college. They’re always a hit and perfect for the holidays (or any time of year).” —Brianna L., Junior Copywriter

Peanut Butter Cup Cookies
“These are for lovers of all things peanut butter.” —Julia I., Junior Copywriter

Rum Balls
“My father called these ‘decadent’ the first time he tasted them. They’re now the most requested treat not only during the holiday season, but throughout the year.” —Jess H., Copyeditor

Keep reading for more delicious recipes.

2. Start with the claws. Hold on firmly, then twist at the joints to remove. Crack the middle of each claw and pull out the meat with your lobster fork.

3. Next, the tail. Holding the body, break off the tail (from the flipper up) by bending it backward until it separates from the main section.

4. Use that little lobster fork to remove the tail meat (it should come out in one piece), and be sure to cut out the black vein that runs through the middle of the tail.

5. Pull apart the underside of the body cavity and you’ll find the tomalley, a pea-green paste of sorts. Some people like to eat this; others throw it away. (Your call.)

6. And finally, those legs – they have meat, too! Bite down at the start of the leg, then squeeze with your teeth to extract every last little morsel.

7. You did it! (Now, don’t forget to take off that bib.)

Our Get Maine Lobster Boutique opens Tuesday, December 18, at 11AM ET.

By Sarah Stanley, Staff Writer

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Image courtesy of Camilla Lichti.

Fall had us whipping up delicious pumpkin martinis and butterscotch apple cider floats. Now that we’re well into December, though, it’s time to move on to eggnog, peppermint, and all the other festive flavors of the season. Here are four winter-themed cocktails (plus one mocktail) sure to help you feel all warm and cheery from the inside out.

For Any Day: Classic Eggnog
This holiday treat is a favorite in my house. We tend to just pour two or three (usually three) fingers of rum into a glass, then fill with store-bought nog and top with a pinch each of nutmeg and cinnamon. But you can also make your own in the blender if you have heavy cream, sugar, brandy, eggs, and nutmeg on hand.

For Bitterly Cold Nights: Hot Buttered Rum
I tried several variations before figuring out the hot buttered rum secret ingredient: vanilla ice cream. Mixed with butter and both white and brown sugars, the ice cream gives this steamy drink a smooth finish that most other recipes are lacking.

For After Work: Peppermint Martini
The peppermint martini is another classic holiday cocktail, and one of my winter happy-hour favorites. Just pour 5 ounces vanilla vodka, 2 ounces white crème de menthe, and 1/2 ounce peppermint schnapps into a cocktail shaker with ice. Shake, then strain into a martini glass. I love to garnish the rim with crushed peppermint first, but adding a candy cane to the glass works just as well.

For Parties: Jingle Juice
If you’re hosting a holiday party, a signature cocktail is a must – and Jingle Juice readily meets that need. For 1 1/2 quarts of tasty, holiday goodness, just mix 5 cups orange juice, 1 cup vodka, 1/3 cup orange liqueur (I use triple sec), 1/4 cup lemon juice, and 1/2 cup maraschino-cherry juice (or grenadine), then pour over ice and garnish with cherries, orange slices, and fruit-flavored candy canes.

For the Kids (and Non-Drinkers): Merry Berry Christmas, Sugar!
Help non-drinkers and merrymakers under the legal drinking age feel included in every aspect of the holidays with this fun, fruity mocktail. Just muddle raspberries, blackberries, blueberries, and mint leaves in a shaker with some agave nectar, lime juice, ice, and water. Shake, then pour into a 16-ounce highball glass and top with ginger ale (and even more berries).

By Jess Huckins, Staff Writer

Do your holiday traditions include cocktails? Share a favorite recipe in the comments below, or tweet us at @ruelala.

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Olivia Riegel Garnet Christmas Tree Bottle Stopper. Gift-swap present: found. Because when you don’t know what to bring, a festive bottle stopper (and accompanying bottle of wine) is almost always a sure bet.

The Get Gifty: Our Holiday Gift Shop Boutique is now open.

2. Badgley Mischka gown. Question: What would Angelina wear? Answer: This. Our Badgley Mishka Boutique opens Sunday, December 9, at 11AM ET. 

3. Shun Chef’s Knife. I’ve come to accept the fact that my younger brother will always be a better cook than me. In lieu of waving a white flag? I’ll just gift him this seriously legitimate chef’s knife. (Well done, little one.) Our The Chef’s Go-To: Shun Knives Boutique opens Thursday, December 13, at 11AM ET.

4. Metrokane V1 Vacuum Decanter. For those (somewhat rare) occasions when a bottle of wine lasts more than a few days in my apartment, this vacuum decanter will ensure that every last drop tastes as good as – make that even better than – it tasted on the day of opening. Our Metrokane Boutique opens Friday, December 14, at 11AM ET.

By Sarah Stanley, Staff Writer

Looking forward to something next week? Let us know in the comments below, or tweet us @ruelala.

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Afire Four-Piece Complete Steak Smokin’ & Grilling Set. Your uncle doesn’t let anyone else man the grill (ever) so why not let him in on a little grilling secret? Behold: the surefire way to keep your plate first in line for that cooked-to-perfection steak (he’ll thank you in lots and lots of BBQ goodness).

The Get Gifty: Our Holiday Gift Shop Boutique is now open.