Get to Know Your Slow Cooker: A Recipe from Two Peas and Their Pod

We get it. You hear “slow cooker” and think, Come on, I know how to use a pot. Well, it’s time to revisit your just-out-of-college days, because these crowd-pleasers might just be the dose of easy your hectic life is craving. All you do? Throw in the ingredients, then go be productive (or not) for six to eight hours. Seriously, it’s that simple.

Slow Cooker Recipe

First steamy recipe on our list? Slow Cooker Chicken and Wild Rice Soup from the blog Two Peas and Their Pod. “The soup has onion, garlic, carrots, celery, chicken, wild rice, broth, thyme, and parsley,” writes blogger Maria. “It’s healthy, comforting, and delicious.”

Your Cup Noodles days may be in the past, but keep one of these feast masters in the pantry. You’ll thank us later.

Our One-Pot Meals: Essentials for Stew, Chili, & More Boutique opens Thursday, January 2, at 3PM ET.

By Julia Ivins, Staff Writer

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January 2, 2014

New Year’s Plans Gone Awry? Tips for Last-Minute Entertaining

Forget about getting a reservation this late in the game. Here’s your solution: Call the neighbors who decided to “keep it low-key this year,” drag them out of bed, and throw together an impromptu soiree. Author and entertaining expert Matthew Mead gives us the foodie 411 on rocking it until the ball drops.

“It is important to keep key ingredients stocked for spontaneous get-togethers,” Mead writes. “Keep the following items on hand, and you will always be prepared to entertain drop-in guests.”

Last-Minute New Year's Eve Entertaining

  • In the cupboard: Several types of crackers and crisp breads to accompany spreads and cheeses, canned Mandarin oranges (to top cake or add to trifles), and jam, coffee, and tea.
  • In the refrigerator: Semisoft cheese, hard cheese, dip, and salsa. Two bottles of white wine, ginger ale, cranberry juice, seltzer, lemons and limes, and whipping cream. At holiday time, consider a spiral-sliced ham or smoked turkey breast.
  • In the freezer: Fruit bread, biscuits, cheesecake, pound cake, frozen cookie dough.
  • In the entertaining pantry: Red wine, taper, pilar, and votive candles.

 
Excerpted from Entertaining Simple by Matthew Mead (John Wiley & Sons, Inc.). Copyright 2008.

By Julia Ivins, Staff Writer

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December 30, 2013

Every Kitchen Needs: Tempered Glass (Trust Us)

What on earth that means: Tempering is a thermal treatment that increases the strength and durability of glass. How it works? The glass is heated to temperatures of over 1,000°F, than rapidly cooled. This causes the surface to contract more quickly than the center.

 

Duralex

The result: The next time your overly excited pup knocks a plate onto the kitchen floor, the glass won’t shatter into thousands of impossible-to-pick-up pieces. Instead, if it does break, it will crack clearly into a few solid large ones. So recall the evacuation – there’s still dessert to eat.

Our Duralex Boutique opens Monday, December 23, at 3PM ET.

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December 23, 2013

Make Something Pinnable: 4 Fresh Recipes to Try

We know, we know. The holidays are tricky. There was that turkey. Deep fried, obviously, because it’s just kind of fun. And the mashed potatoes. Because it doesn’t matter how many times Hungry Girl tells you that mashed cauliflower with I Can’t Believe It’s Not Butter is absolutely the same thing – it’s not.

To the rescue: four fresh recipes to start the New Year (or, if you’re ambitious, Christmas Eve) off on a lighter note, courtesy of our friends at NatureBox.

Click each image to download a printable, pinnable recipe card. Then get to work.

Sweet Potato Chorizo Hash Recipe

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December 23, 2013

Rue Taste Lab: 4 Smart Snacks We Tried (& Love)

Working at Rue has its benefits. See here and here. The most recent? A giant box of nutritionist-approved snacks that arrived at my desk before the shoot for today’s NatureBox Boutique. Naturally, I gathered a few coworkers and taste-tested them all. Here are four of our favorites, straight from the Rue Taste Lab (otherwise known as our Creative Team). Rue's NatureBox Picks

Our NatureBox Boutique opens Monday, December 23, at 3PM ET.

By Joanna Berliner, Editor 

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  Continue reading “Rue Taste Lab: 4 Smart Snacks We Tried (& Love)” »


December 23, 2013

5 Holiday Kitchen Disasters and How to Fix Them

From turning over-salted veggies into soup to bulking up that gravy pot, Amanda Hesser and Merrill Stubbs, the founders of Food52, come through when the fruitcake hits the floor (so to speak).

Averting Kitchen Disasters

Photos by James Ransom and Sarah Shatz

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December 18, 2013

Chop-Chop: 5 Knives Every Chef Must Own

From grip to blade, in wood and stainless steel – high-quality, handcrafted knives are a must-have investment for any cook’s kitchen. To prep a proper feast? First, get yourself a steel sharpener. Next, you’ll need these five multipurpose blades.

Essential Home Chef Knives

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December 16, 2013

On the Brunch Menu: 3 Holiday Recipes from Expert Matthew Mead

Thanksgiving was a full week late this year. Which means the next big meal is around the corner. Cease your frantic recipe search. If a December 25 brunch is in the works, stylist and Rue Living Inspirer Matthew Mead has sweet and savory covered – from spinach strata to maple syrup–filled muffins. So click, print, and pour the eggnog. It’s time to prep.

Savory Stratta
“It’s easy to make and bake. Serve in slices with a crumble of feta cheese for extra piquant kick.”

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December 8, 2013

Pour Wine Like a Pro: Watch & Learn with Food52

You’re throwing a party. The RSVPs are in and the menu is planned to the last appetizer. Separating you from the restaurateurs of the world? The dripless wine pour. “The key is the flick of the wrist,” says Food52 founders Amanda Hesser and Merrill Stubbs. Here’s to rescuing a season’s worth of tablecloths – and upping your status while you’re at it.

Our Gifts for Wine, Coffee, & Baking Connoisseurs Boutique opened Wednesday, December 4, at 3PM ET.

By Julia Ivins, Staff Writer

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December 4, 2013

Put Leftovers to Use: 8 Post-Thanksgiving Recipes

We know, Thanksgiving was a few days ago. But if you hosted a 25-pound turkey and a table of 15, and no one went home with a goodie bag, we bet you still have a few half-eaten casseroles in the fridge. Enter: Rue Foodies and Food52 founders Amanda Hesser and Merrill Stubbs, who have these eight easy-to-whip-up recipes starring two-day-old mashed potatoes, turkey, and stale bread. Sounds delicious, right? Just you wait.

120113_blogpost

Photos by James Ransom, Sarah Shatz, and Linda Xiao

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December 1, 2013