Dig In: Cupcakes and Cashmere’s Grilled Peach Salad & Rosé Sangria

Best thing about this weekend? No work tomorrow. Second best? These flavor-bursting, savory-meets-sweet recipes from Emily Schuman of Cupcakes and Cashmere. If this dish, and the fact that’s it’s Labor Day, isn’t excuse enough to pull out the grill one last time – we don’t know what is.

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Photos by Emily Schuman

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September 1, 2013

From the Kitchen of Love and Lemons: Pizza, Pasta, & Pesto

We’re wondering – is your mouth watering yet? Because today’s menu is bursting with Italian amazingness. Flavor of choice: pesto. And thanks to our latest foodie obsession, Love and Lemons, we’re thinking outside the basil-and-pine-nut standard.

“Go look in your kitchen and see what you already have,” Love and Lemons blogger, Jeanine Donofrio, writes. “You probably already have some kind of nuts, herbs, or greens to use as a starting point. More often than not, if I make a pistachio pesto, it’s not because I’m trying to be fancy… pistachios just happened to be the nut I had that day.” Try one of her many pesto alternatives with tasty ingredients like mint, cilantro, sun-dried tomatoes, and hazelnuts.

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Photos by Jeanine Donofrio

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August 25, 2013

Tonight, Serve Dinner Family Style

Call in the brood – avocado Caesar salad is on the table

 
As the holiday season approaches, big family dinners are top of mind. On our must-try list this week? Avocado Caesar salad, from our foodie friends at Food52. Essentially, it’s a traditional Caesar topped with rich parmesan, crunchy croutons, and tangy dressing – with one significant difference. Avocados. As one Food52 member, fiveandspice, so eloquently puts it, “everything is better with avocado. It’s a simple truth.”

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Photo by James Ransom

When preparing, be sure to use a large head of fresh Romaine lettuce. Unlike leafier greens, Romaine is sturdy and will never wilt under heavy toppings. In true family style, serve it in a large bowl right on the dinner table. Give it a personal touch by offering extra toppings in smaller bowls to suit guests’ individual tastes.

Our Sunday Supper: Served Family Style Boutique opens Sunday, August 18, at 11AM ET.

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


August 18, 2013

Sunday Supper With Chef Amanda Freitag

Meet Chef Amanda Freitag. Executive chef. Chopped judge extraordinaire. Renowned New York foodie. And now she’s whipping up a recipe exclusively for Rue Members. Think mint, basil, olive oil, and a host of fresh, taste bud–tempting flavors. Then grab your chef’s hat and get cooking.

 

 

Grilled Zucchini and Tomato Panzanella Salad

Ingredients
3 zucchini, sliced lengthwise
1/2 pint cherry tomatoes
1 cup day old bread, cubed
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
8 basil leaves, chiffonade
1/2 cup red wine vinegar
1 cup extra virgin olive oil
2 cloves garlic, sliced thin
Salt and pepper to taste

Grilled Zucchini
Wash well the garden-fresh zucchini and slice thinly lengthwise (getting about 5 slices from each). Season with salt, pepper, and olive oil, then place on a hot grill. Turn each slice on a diagonal until cross-hatched and then flip to do the other side. These will cook very quickly and do not need a lot of time on the grill; they should be like zucchini ribbons. Remove from grill and cool.

Tomato Panzanella Salad
Toss the bread cubes with the chopped oregano, mint, and a drizzle of olive oil and toast in the oven until slightly golden. Wash cherry tomatoes and slice in half once. For vinaigrette, simply combine the red wine vinegar with the olive oil and sliced garlic and season with salt and pepper. To serve the salad, first toss together the cherry tomatoes with the bread and then add in the zucchini and approximately 4 ounces of the vinaigrette. Let this sit for 5 minutes until the croutons start to soften, then add the basil.

To Serve
Use the zucchini ribbons as the structure and make a tall pile in the center of the plate. Garnish with vinaigrette and additional basil.

Our Sunday Supper: Hosted by Chef Amanda Freitag Boutique opens Sunday, August 11, at 11AM ET.

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

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August 11, 2013

We All Scream

10 Rue associates dish on their go-to ice cream toppers – what's yours?

 
A little insider knowledge from the Rue offices? We. Love. Food. Seriously, it’s right up there next to fashion. To celebrate this week’s Sunday Supper, we surveyed the masses for all-time favorite ice cream toppings. Read what our dessert savants had to say, then take our poll and tell us yours.

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“Grape-Nuts on vanilla ice cream. So simple, and tastes like malted milk.”
–Michael D., VP, Audience Development & Syndication

“Fruity Pebbles. Pile them over fro-yo with just one sour gummy worm, and I am instantly in third grade again!”
–Kelly A., Feature Writer

“Peanut butter cups! Chocolate + peanut butter + ice cream… do I really need to say anything more? SO. GOOD.”
–Chrissy M., Copywriter

“Oreos add great texture and never get soggy.”
–Lindsay L., Editor

“There’s a small, family-owned ice cream shop in my hometown that I go to every chance I get. Vanilla with rainbow sprinkles equals summer all year long.”
–Jennifer M., Event Producer

“Bing cherries. Buy them canned, combine in a skillet with a bit of corn starch and brandy, then set it all on fire. (Seriously.) It’s an elegant – not to mention surprisingly easy – way to dress up vanilla or chocolate.”
–Joanna B., Editor

“Coconut, hands down. Because it’s sweet, creamy, and island-inspired. Plus there are health benefits, right? Right.”
–Abigail K., Editor

“Gummy worms and Oreos. Call me nostalgic, but after my first grade teacher introduced that dynamic duo to our class, there was no turning back. (And I just really loved first grade.)”
–Sarah S., Copywriter

“I love raspberries so much that sometimes I put ice cream on them.”
–Sami S., Junior Designer

“Teddy’s Super Chunky Peanut Butter because it adds amazing crunch and flavor to vanilla ice cream.”
–Kasey R., Event Producer

What's your favorite ice cream topping?


Our Sunday Supper: All About Dessert Boutique opens Sunday, August 4, at 11AM ET.

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


August 4, 2013

Serve Up the South

Comfort food calls for something fried – enough said

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Photos by Dan Whalen

On our menu this week: Southern food. First course: fried pickles. From foodie Dan Whalen‘s blog, The Food in my Beard (it’s one of our faves), this bite-sized appetizer is equal parts crunch and flavor.

Kick it up a notch by making your own tart pickles soaked in apple cidar vinegar. Then finish with a spicy horseradish aioli. Just one bite. Mood = instantly improved. There’s a reason it’s called “comfort food,” after all.

Our Sunday Supper: Serve Up the South Boutique opens Sunday, July 28, at 11AM ET.

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


July 28, 2013

Hold the Turf: Lobster Rolls & Clam Chowder

Cool down with a light and refreshing seafood supper

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Photos by Gina Homolka

A summer without seafood is no summer at all. This week, we turn to Skinnytaste, our go-to blogger for light, calorie-cutting cuisine, for mayo-free (if desired) lobster rolls and creamy clam chowder.

Gina Homolka, founder of Skinnytaste, suggests “mayo haters” supplement with Greek yogurt and toss lobster with celery, shallots, chives, and lemon zest. Our mouths are watering already. For the chowder? Use regular milk instead of cream, and blend the soup for added thickness.

Whether served indoors or out, this duo makes for an authentically delicious summertime meal. So set up that Facebook invite – you’re about to impress the pants off your foodie friends.

Our Sunday Supper: Salads, Soups, & Sandwiches Boutique opens Sunday, July 21, at 11AM ET.

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


July 21, 2013

Sunday Supper, Pro-Chef Style

Grill up summer-fresh scallops (with Chef Sam Talbot's help)
 
It’s not every day a celebrated professional chef not only shares, but demonstrates how to cook one of his favorite summer dishes. But today is that day. Here, Chef Sam Talbot lets us in on his recipe for Grilled Scallops with Summer Kale Chimichurri. And we’re positive you’ll love it – Chef Talbot was voted a Top Chef fan favorite, after all.

Check out this video for a dish-prep how-to (starring Chef Talbot, of course).

Now that you know how to prepare it, click on the recipe cards below – they’re both downloadable and printable – to bring your own summer feast to life.

Grilled Scallops

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Our Sunday Supper: Hosted by Chef Sam Talbot Boutique opens Sunday, July 14, at 11AM ET.

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

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July 14, 2013

Eat Your Vegetables

Love and Lemons makes it easy

 
Mom always said… you know how it goes. But vegetables aren’t just healthy – when done right, they’ll steal the dinnertime spotlight.

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Photos by Jeanine Donofrio

Jeanine and Jack of the ever-lovely food blog Love and Lemons (remember their Spring Kale Panzanella and Tahini Zucchini Noodles?) know what we’re talking about. Check out two veggie-friendly recipes: Couscous Stuffed Red Peppers and Mexican Street Corn Salad. Both are beautiful on the plate and deliciously summer-light, so we’re confident Mom will approve.

Our Sunday Supper: Eat Your Veggies Boutique opens Sunday, July 7, at 11AM ET.

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


July 7, 2013

As American as Blueberry Pie

The quintessential summer dessert, as told by Annie Dean

 
Get excited. None other than Annie Dean, blogger and food extraordinaire, let us in on her quintessential summer dessert (and how you – yes you – can make it at home) just in time for the Fourth of July spread:

Summer is the season, unquestionably, to bake pies. Growing up, my mom used to bake us all sorts of pies. Blueberry. Peach. Strawberry Rhubarb. We’d never eat them hot, though. After they came out of the oven, we’d let them cool off by an open window in the kitchen and then pop them in the fridge overnight. By breakfast we’d be ready for a slice: the perfect relief from the morning heat. For her pie recipes, my mom has always relied on McCall’s Superb Dessert Cookbook by Mary Eckley, the then-food editor of McCall’s magazine. And for good reason: Mary Eckley was my mom’s godmother. Try this blueberry pie. You’ll forget winter even exists.

Blueberry Pie

McCall’s Blueberry Pie

Filling

  • 2 pints of blueberries, rinsed, patted dry and picked through to remove obvious stems
  • 1 cup sugar
  • 1/4 cup flour
  • dash of salt

 
Crust

  • 2 cups all-purpose flour (sifted before measuring)
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 to 5 tablespoons ice water

 

To make filling:
Place blueberries in a bowl and add 1 cup sugar mixed with 1/4 cup flour and a dash of salt. Toss until thoroughly coated.

To make crust:
Sift flour with salt into medium bowl. With pastry blender or two knives, using a short, cutting motion, cut in shortening until mixture resembles coarse cornmeal. Quickly sprinkle ice water, one tablespoon at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl (pastry should be just moist enough to hold together, not sticky). Shape the pastry into a ball and wrap in wax paper until ready to use. When ready, divide in half and flatten each half with palm of hand.

Roll out each half into a 12-inch circle, rolling with light strokes from center to edge. As you roll, alternate directions. Fold bottom pastry in half and carefully place in a buttered pie dish, taking care to ensure that fold is in the center of the pie dish. Unfold and fit carefully into pie plate, leaving some pastry overhanging on the sides. Cut top pastry into 12 1-inch slices.

Once the bottom crust of the pie has been added to the pie dish, add your filling and make your lattice-top crust. Crimp the edges with a fork and pop in the oven at 425°F for 45 minutes or until the top is golden brown and filling is fizzling out of the top crust.

Expert tip:
Protect your crusts with a makeshift crust protector. Cut a circle of aluminum foil larger than the circumference of the pie. Cut out a large hole from the center of the foil, just an inch or so smaller than the circumference of your pie. When placed over the pie, the foil will fit just over the crimped edges of the crust. After 20 minutes of baking, add the crust protector to prevent the edges of your crust from over-browning.

Our Sunday Supper: The All-American Feast Boutique opens Sunday, June 30, at 11AM ET.

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


June 30, 2013