In honor of New Year’s Eve, it’s about to go down.

1. This is the absolute epitome of what we want our night to look like.

2. So many fancy drinks. So little time. Cue the coconut Bellinis.

3. Glittering food to match the décor. We can’t get enough.

4. All of these optimistic 2014 sayings are making us a little sentimental (and very excited).

5. Sparklers. Need we say more?

Can’t get enough Pinterest inspiration? Check out past boards that caught our eye.

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December 31, 2013

Commenting on Beyoncé’s head-to-toe food-themed ensemble
BLG-1903-CouldntHaveSaid
Which great quotes did we miss? Tweet us at @ruelala.

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December 13, 2013

It’s official. We’re dedicating this month to our taste buds.

1. As much as we love constructing houses out of gingerbread, we also like eating it. In cookie form.

2. Peppermint bark. Peppermint milkshakes. Peppermint kisses. Peppermint everything, please.

3. Who doesn’t like hot cocoa? Answer: No one.

4. There will be a plate of fudge at almost every holiday party you attend. Guaranteed.

5. December isn’t complete until there’s a carton of unfinished eggnog in our refrigerator.

Can’t get enough Pinterest inspiration? Check out past boards that caught our eye.

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December 3, 2013

Fall brings out all of our favorite flavors.

1. We don’t care how cliché it is. We want everything pumpkin. Right now.

2. Can we also get a round of applause for all things apple? Fall isn’t over until we hit the orchard.

3. Then there’s maple. It comes from trees, which means it’s basically as healthy as salad…

4. Autumn campfires demand cozy sweaters and gooey s’mores. Just give in.

5. Can we put caramel in everything we make? (Please say yes.) Our sweet tooth won’t be tamed.

Can’t get enough Pinterest inspiration? Check out past boards that caught our eye.  

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October 8, 2013

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.

The Buzz Behind Three Celebrity Chefs

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.

By Brianna Lapolla, Staff Writer

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January 21, 2013

bloggers

We’re diligently trying to stick to our resolutions… but when that fails? We’ll take a recipe from these food bloggers, please.

1. Elly Says Opa
Cold winter day? These are the comfort-food recipes we’ve been looking for.

2. Butter Me Up, Brooklyn
One look at this baking blog, and we can kiss our healthy-eating resolutions goodbye.

3. Bon Appétempt
Ending the notion that a recipe only looks good in the cookbook. (This gives us faith in the kitchen like nothing else!)

4. Emily Bites
And just in case you are sticking to your New Year’s goals, these lightened-up recipes are just as satisfying.

Who are we missing? Tell us on Twitter at @ruelala #bloggerswelove. 

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January 17, 2013

Thanksgiving is upon us, and we couldn’t be more excited for a tryptophan-induced, post-dinner nap. Here, a gold mine of Pinterest resources for cooking the turkey, baking your favorite pie, and decorating the table.

1. We’re taking a break from traditional pumpkin pie with these mouthwatering pumpkin desserts.

2. But, if you really love pie, this Pinboard has plenty to keep your Thanksgiving guests satisfied.

3. Food & Wine has all the Thanksgiving side dishes you could ever possibly want.

4. Wondering how to properly season a bird? Here’s a whole Pinboard of savory turkey recipes.

5. And when it’s (finally) time to set the table, this is all the inspirational décor we’ll need.

Can’t get enough Pinterest inspiration? Check out past boards that caught our eye.  

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Pin It
November 20, 2012

I’m a New Englander to the core, and turning on the heat for the first time each fall takes some adjustment. When I need to cool down (if only briefly), there’s no better treat than this healthy banana ice cream. No ice cream maker? No problem. All you need is a blender or food processor.

Here are two ways to create flavor combinations that will entice banana lovers and tolerators alike.

Core Ingredients
2 bananas, frozen with peels on for about 15 minutes (they should have some give when you squeeze them, but still retain that frozen consistency)
Honey, to taste

Batch 1 (for banana tolerators, or fans of sweets)
Also add peanut butter, NUTELLA®, and chocolate chips, to taste

Batch 2 (for banana lovers, or those who prefer simpler flavors)
Also add peanut butter, to taste

Feel free to create additional flavors by adding pumpkin puree, nuts, strawberries – whatever you want.

Directions
1. Peel the bananas, using a sharp knife to cut off the ends and slice through the frozen peel.
2. Cut each banana into thirds and place in the blender or food processor.
3. Add the honey and blend until the mixture has the consistency of ice cream. If needed, scrape the sides of the blender or food processor with a spoon, then blend again. Add in any other ingredients and blend once more.
4. Scoop into bowls immediately, or place in the freezer until chilled to your liking.

Makes approximately two servings.

By Jess Huckins, Staff Writer

What’s your favorite healthy treat? Let us know in the comments below, or tweet us @ruelala.

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October 24, 2012

Been hoarding canned pumpkin puree since the Great Pumpkin Shortage of 2011? Yeah, me too. These recipes are a perfect opportunity to use some up – without falling back on pie.

Don’t get me wrong. A good pumpkin pie is the king of autumn desserts. But compared to these dishes from our copy team’s pumpkin party? There’s no contest. Click on any (or all) of the savory and sweet titles or thumbnails below for a printable card you can add to your recipe box.

Pumpkin Mac & Cheese
Serves 8–10

Ingredients
1 pound dried cavatappi or penne rigate pasta
1 quart whole milk
1 stick butter, divided
1/2 cup flour
8 ounces apple-smoked Gruyère cheese, grated
8 ounces Cheddar cheese, grated
4 ounces crumbled Gorgonzola or blue cheese
1 15-ounce can pumpkin puree
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground mustard powder
1 tablespoon Italian seasoning
2 teaspoons crushed red pepper (optional)
1 1/2 cups panko bread crumbs
1/2 cup Pecorino Romano cheese, grated

Directions
1. Bring a large pot of salted water to a boil and cook pasta until just al dente. Drain, set aside.
2. Preheat oven to 375°F. Meanwhile, heat milk in a small saucepan over low heat, being careful not to let it boil or burn.
3. Melt 6 tablespoons butter in a large, heavy-bottomed pot over medium-low heat. Add flour and whisk constantly until combined, about 2–3 minutes. Add in the milk, whisking until smooth and thick, about 3–5 minutes. Remove from heat and stir in the Gruyère, Cheddar, and Gorgonzola cheeses, pumpkin puree, salt, pepper, nutmeg, cinnamon, ground mustard, Italian seasoning, and crushed red pepper.
4. Add the pasta and stir until evenly coated. Pour into one 10” x 14” baking dish, or use two slightly smaller ones.
5. Melt the remaining two tablespoons of butter in the microwave, then mix with the panko and Pecorino Romano. Sprinkle the bread crumb mixture over the top of the pasta and bake for 30–40 minutes, until top is golden brown and bubbly.

Continue reading “Fall Entertaining: Pumpkin Party Recipes” »

October 17, 2012

A RECIPE FOR A SUCCULENT SUMMER MEAL FROM ROBINSON’S PRIME RESERVE

Robinson's Prime Reserve

We love gathering a few friends in the summer for impromptu get-togethers outside. Set the scene with rustic silver buckets filled with wild flowers, twinkling tea lights on banisters and tables, and platters overflowing with fresh fruit for a little something sweet after the barbeque. For the must-try main course, we turned to the grilling experts at Robinson’s Prime Reserve and the culinary mastermind Samuel Adams Chef David Burke. Fire up the grill for this three-part recipe and serve with ice-cold lemonade and Sam Adams, of course (fresh sliced lemons are a must).

Download the recipes (or view all on the next page)
Continue reading “Al Fresco Entertaining: The Perfect Barbeque Menu” »

June 8, 2011
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