Turkey, cranberry sauce, basic stuffing, mashed potatoes. If eating the same thing every year (no matter how tantalizing the tastes) sometimes gets you down, try adding a new dish to your Thanksgiving spread. One or more of these scrumptious sides – straight from our tables to yours – could be the answer. Just click on the titles below for printable cards to add to your recipe box.

Serve in contrasting-colored dishes – orange-hued stuffing in a turquoise bowl, for example, or nice, dark green beans on a bright red platter – for a table that’s as attractive as it is delicious.

Chorizo Corn Bread Stuffing
Makes 4 – 6 servings
“This sweet, savory, and spicy take on stuffing is a hit year after year. Use organic or all-natural sausage to boost the health factor – and the flavor.”

Ingredients
1 pound hard chorizo, diced
1 white onion, diced
1 large carrot, chopped
½ cup celery, chopped
1 tablespoon garlic, minced
2 cups corn bread, crumbled
½ cup chicken stock
¼ cup fresh cilantro, chopped

Instructions
1. Cook chorizo in a skillet over medium heat, about 5 minutes.
2. Preheat oven to 350°F.
3. Add onion, carrot, celery, and garlic to the chorizo and cook until the vegetables have caramelized, about 10 minutes.
4. Add the corn bread, chicken stock, and cilantro. Mix until the bread is just coated – not too dry, not too wet.
5. Transfer to a buttered casserole dish and bake until heated through and lightly browned, about 20 minutes.

Firemen’s Potatoes (Potatoes au Gratin)
 “Remember to place the baking dish on a foil-lined cookie sheet. Otherwise, expect voluminous amounts of smoke and a visit from the fire department – hence the name. Despite that one incident, this rich, creamy dish has become a holiday favorite.”

Classic Baked Acorn Squash
 “Variations on this recipe call for adding sausage, bacon, pecans, or cheese, or using amaretto or molasses rather than sugar. Modify to suit to your tastes!”

Tarragon-Almond Green Beans
 “The balsamic tang mixed with the crispness of the almonds makes this dish a Thanksgiving go-to.”

Apple Cake
 “It’s not a side dish, it’s a dessert, but it’s easy + great for Thanksgiving – and for breakfast the next day, too.”

By Jess Huckins, Staff Writer

Do you have a cherished Thanksgiving recipe? Share it in the comments below or tweet us at @ruelala.

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

Sweet Salad
Remember Waldorf salad? This easy-to-prepare candy bar apple salad has the same idea – luscious flavors doused in a creamy dressing. Rather than the Waldorf’s classic combination of grapes, walnuts, and marshmallows, this one uses apples, SNICKERS®, and vanilla pudding to create a caramel apple–flavored treat.

Substitute with abandon to suit your tastes (or your pantry). Some suggestions include using a mixture of SNICKERS and HEATH Toffee Bars, pears rather than apples, and different flavored puddings.

Delicious Drinks
When your little monsters return home with bags stuffed full of colored candies, look no further than Skittles®-infused vodka. With each flavor individually bottled and ready to drink, you won’t have to search for a sweet end-of-day treat. But if chocolate and peanut butter is more your style (or you’re only in the mood for a quick nip), try a peanut butter cup martini.

Bite-Sized Baking
No matter your preferred taste – sweet or salty, nuts or toffee – trick-or-treat bags are sure to offer a complement to every craving. Use sugar-loaded confections to create candy-recycler blondies, Halloween candy cookies, white chocolate candy corn cookie bars, peanut butter and toffee candy bark, or frozen peanut butter cup banana pops (the fruit makes them healthier, right?). With these desserts on hand, you’ll wish All Hallows’ Eve came around more than once a year.

By Jess Huckins, Staff Writer

Have any Halloween-inspired treats made it into your recipe box? Share them in the comments below or tweet us at @ruelala.

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

While I haven’t cooked anything more complicated than oatmeal since, well, Britney debuted (it was during one pasta session that TRL premiered “…Baby One More Time”), this is the one single recipe I can confidently say I’d still be able to pull off without a single hitch. It’s just that impossible to screw up.

THE Pasta

Ingredients:*
4–5 medium Roma tomatoes, chopped
4 cloves chopped garlic
2 tbsp extra-virgin olive oil
1/2 can chicken broth
1/2 c heavy cream
1/2 container any store-bought refrigerated pesto sauce (like BUITONI®)
1 bag fresh baby spinach
1 package sweet Italian sausage, casings removed, cooked and crumbled
1 can quartered artichoke hearts, drained
1 package sliced baby bella mushrooms
1 16oz package linguine
Pecorino cheese
Fresh basil
Toasted pine nuts
Kosher salt and freshly ground pepper to taste

Cook linguine according to package directions for al dente. Reserve 1/2 cup cooking water to add to finished pasta.

Heat olive oil in a large sauté skillet or Dutch oven over medium heat. Add garlic and sauté until fragrant.

Add tomatoes and stir, mixing with garlic. Simmer tomatoes, allowing them to break down a bit. (Sometimes my mom adds a touch more olive oil while they’re simmering.) Add mushrooms, spinach, and chicken broth, covering the pan to allow spinach to wilt. When spinach is reduced and mushrooms tender, stir in pesto sauce, artichoke hearts, and cooked sausage and simmer on low heat for a few minutes, adding salt and pepper to taste.

Remove from heat and stir in the heavy cream, adding pasta water to blend. Put back on the heat for one minute, stirring together.

Add cooked pasta to the sauce and blend. Pour mixture into large pasta serving dish and top with grated Pecorino, chopped fresh basil, and toasted pine nuts.

*All measurements are approximate.

Our Rue Cooking School: Baking & Savory Boutique opens Friday, October 26, at 3PM ET.

 By Sarah Stanley, Staff Writer

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

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.

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

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)

Samuel Adams Boston Lager Cut
Serves four

Ingredients:
4 Samuel Adams Boston Lager Cuts

Instructions:
1. Season with salt and pepper.
2. Grill over medium-high heat for 3-4 minutes on each side for medium rare.

Boston Lager Onion Marmalade
Serves four

Ingredients:
3 tablespoon olive oil
4 cups sliced cipollini onion
1/2 cup honey
2 bottles Samuel Adams Boston Lager

Instructions
1. Heat olive oil in pan over medium head and sweat onions for approximately 8-10 minutes.
2. Add honey and stir until onions are completely coated.
3. Add Boston Lager and continue to cook over medium heat, stirring frequently until the mixture reaches a marmalade-like consistency.
4. Season with salt and pepper to taste.
5. Remove from heat and set aside.

Creamed Collard Greens
Serves four

Ingredients:
2 bunches collard greens
1 cup diced onion
3 cloves garlic, crushed
1 teaspoon red chili flakes
4 tablespoon olive oil
1 cup heavy cream
1/2 tablespoon butter

Instructions:
1. Heat oil in a large sauce pot over medium high heat with sweat garlic and onions 4-6 minutes until tender.
2. Wash the collard greens and remove the ribs.
3. Cut to a manageable size, then add to pot with garlic and onions.
4. Cook until tender over medium high heat for 12-16 minutes.
5. Add cream and reduce by half.
6. Add chili flakes, salt, and butter.

Our Robinson’s Prime Reserve Boutique opens Wednesday, June 8, 2011 at 11AM ET.

A RECIPE FOR HOT BUTTERED RUM, THE ULTIMATE S’MORE COMPANION

The Hyatt Lake Tahoe Resort, Casino and Spa is literally chock-full of wintertime activities - from snowy sports on nearby trails to relaxing treatments at the mountain-inspired spa. But there’s one activity in particular that caught our eye: s’more roasting at the fire pits. There’s just something so classic about gathering friends and family for a night of s’mores, stories, and gorgeous lakeside scenery. And the perfect (albeit grown-up) complement to s’mores – hot buttered rum. Here’s an easy recipe for a wintery concoction to top off the toasty treats:

Ingredients:
1 teaspoon of brown sugar

1 teaspoon of stick butter

2 ounces of white rum

4 ounces of boiling hot water (enough to fill the rest of the mug)

Instructions:
1. Mix ingredients in a mug - adding a bit more or less boiling water depending on preference.
2. Let it cool for a minute.
3. Sip, savor, and grab a s’more!

Download the recipe

Our Hyatt Lake Tahoe Resort, Casino and Spa Boutique opens Tuesday, December 28 at 11AM ET. ]]> http://www.ruelala.com/blog/2010/12/23/indulgent-extras-treats-for-the-fireside/feed/ 1 http://www.ruelala.com/blog/2010/12/17/let-it-rue-carrot-soup-gets-the-royal-treatment/ http://www.ruelala.com/blog/2010/12/17/let-it-rue-carrot-soup-gets-the-royal-treatment/#comments Fri, 17 Dec 2010 17:40:19 +0000 ruelalablog http://www.ruelala.com/blog/?p=3143 A RECIPE FROM CALIFORNIA CAVIAR COMPANY

Caviar is steeped in tradition and mystique, but the oceanic delicacy is really much more accessible than you think. We plan to get adventurous this holiday season and wow guests with a decadent (but simple) caviar recipe. California Caviar Company offers up a lush, perfect-for-the-dinner-party treat.

Carrot Soup with Tarragon Cream & Caviar

Ingredients:
2 shallots, minced
2 tablespoons butter
1 pound carrots, peeled and roughly chopped
2 cups chicken stock
½ cup heavy cream
¼ cup sour cream
2 tablespoons fresh tarragon
2 ounces caviar (we recommend the California White Sturgeon or the Hackleback)

Instructions:
1. Melt butter over low heat, add shallots and carrots and cook for 15 minutes.
2. Add chicken stock and simmer 10 minutes until carrots are tender.
3. Puree the mixture in a blender until smooth, adding more chicken stock for desired texture. Soup should be thick enough to coat a spoon.
4. Return soup to saucepan and keep warm over low heat.
5. Whisk cream until soft peaks form.
6. Fold sour cream and tarragon into the whipped cream.
7. Divide soup into four bowls, top with a large dollop of whipped cream mixture, and a spoonful of caviar.
8. Garnish with a sprig of tarragon, serve, and enjoy.

[ download this recipe ]

Our California Caviar Company Boutique opens December 18th at 11AM.

A RECIPE FOR A SWEET SEASONAL INDULGENCE FROM SONOMA SYRUP CO.

We love having a signature drink on hand for holiday parties and impromptu guests. We were looking for something frosty, festive, and sophisticated, and this cheerful red pomegranate martini recipe from Sonoma Syrup felt both playful and posh. Sonoma Syrup Co. is our latest discovery, and the best friend of any budding or seasoned mixologist. We love how their syrups and infusers instantly take cocktails, coffee drinks, and seasonal concoctions to the next level.

Step 1.
Leave festive glasses in the freezer so they’re always ready and chilled for whenever the mood (or the guests) strikes.

Step 2.
Combine ½-ounce Sonoma Pomegranate Syrup, 1½-ounce vodka, and a splash of Cointreau in a cocktail shaker, and shake with ice.

Step 3.
Strain mixture into a chilled glass.

Step 4.
Garnish. We love the over-the-top ruby look of three maraschino cherries together on a cocktail spear.

Step 5.
Cheers!

STYLE NOTE: You don’t have to slave away in the kitchen shaking cocktails all night. Pick two of your guests and give them a training session, then let them make the next batch until they want to anoint the next shift. It becomes a fun party activity – and you get to mingle. Or hang out by the mistletoe.

Download the cocktail card

Our Sonoma Syrup Co. Boutique opens December 12th at 11AM ET. ]]> http://www.ruelala.com/blog/2010/12/10/let-it-rue-pomegranate-martini/feed/ 0