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.

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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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.  

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

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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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” »

A RECIPE FOR A SUCCULENT SUMMER MEAL FROM 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” »

FOOD LOVERS HONOR MARTHA STEWART AT THE JAMES BEARD FOUNDATION’S “CHEFS & CHAMPAGNE” EVENT

This weekend, we attended the James Beard Foundation’s Chefs & Champagne event at the Wölffer Estate Vineyard in the Hamptons. The James Beard Foundation has honored some of the greatest culinary icons of our time, including Julia Child and Wolfgang Puck, along with this year’s honoree, Martha Stewart. We asked two all-star media guests, Rome Neal, senior video producer at NYPOST.com and Ziggy Chau Neal, writer for Spired.com to come as our guests to the celebrity chef event. Watch our video below for a peek into the foodie fête.

AN INTERVIEW WITH CHEF RENE ORTIZ

Rene Ortiz spent years traveling the world, cultivating his skills, and learning new techniques in the kitchen. Now he comes home to take part in the the James Beard Foundation, which brings foodies face-to-face with their favorite chefs and one-of-a-kind dining opportunities. We sat down with Chef Ortiz himself to get the scoop on what goes on in his kitchen.

Rue La La: You spent some time in NYC and overseas. How has that had an impact on your cooking?
Chef Ortiz: My cooking is a fusion of everything that I’ve done, places I’ve traveled through, and the knowledge I’ve picked up from working with really, really wonderful people. My food is a different interpretation of what Mexican food is - it’s my interpretation and I think it’s a fresher approach. Some people may call it “fluffy,” and I like that word. It means quality ingredients and usually something you could get in Mexico City. It started in La Esquina, has progressed overtime, and people are actually copying what we are doing and it’s fun.
Continue reading “Power Meal: Rue La La Brings Chef Rene Ortiz to the Table” »