Finalizing the shopping list for Thanksgiving (that’s tomorrow for you procrastinators) and stumped on what to make for dessert? Fret no more. Impress even your foodie cousin, finicky in-laws, and picky sibling with this unconventional treat. Rue graphic designer Tyler W. shares his family’s recipe for a simple and oh-so-tasty layered chocolate pumpkin pie. Read on for all the details and make sure to grab these ingredients on your last-minute grocery haul.

Chocolate Pumpkin Pie

Continue reading “Save Room for Our Last-Minute Chocolate Pumpkin Pie” »

November 26, 2014

During these hot summer afternoons, few foods are as equally refreshing and filling as salads. No, I’m not talking plain old Caesar or Cobb. The tastiest recipes have the most unexpected ingredients. Two Peas and Their Pod blogger Maria Lichty suggests “Chickpea, Avocado, and Feta Salad. It takes 5 minutes to make and is always a hit.” For a heartier mix? Try “fruit, nuts, quinoa, pasta, beans, and different cheeses… I love salads that are full of texture.”

Summer Salads

Image by Two Peas and Their Pod

Before you hit the farmers’ market, fill your cabinets with the proper prep essentials. Maria says, “Salad spinners make washing greens a breeze and, when used as storage, keep them fresher longer.”

Our Sunday Supper: Summer Salads Boutique opened Sunday, July 20, at 11AM ET.

By Julia Ivins, Staff Writer

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July 20, 2014

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

Continue reading “Make Something Pinnable: 4 Fresh Recipes to Try” »

December 23, 2013

Tapas – Spanish-style small plates built for sharing – encourage around-the-table socializing and are surprisingly easy to prepare. The result? An ideal meal for a casual yet impressive dinner party.

Tapas Party

To get the fiesta started, invest in some small plates. Modern white plates feel springy and fresh against the rich dishes, but I love the idea of using traditional terra-cotta dishware, too, for a touch of undeniable authenticity. Keep in mind when writing your guest list and buying ingredients that each recipe is meant to be shared, so to keep everyone satisfied, I’d suggest offering up to six dishes per person.

To help you kick off your planning, we’ve snagged a recipe from Ken Oringer’s much-adored Boston tapas spot, Toro: the classic and ever-popular gambas al ajillo (grilled garlic shrimp with chilies).

Gambas al Ajillo
Serves 4 – 6


  • 20 medium shrimp, peeled & deveined
  • 3 shallots, thinly sliced
  • 10 cloves garlic, thinly sliced
  • 4 cups white wine
  • 3 dried cascabel chilies, stems & seeds removed
  • 4 cups lobster stock
  • 2 tablespoons lemon juice
  • 1 pound (4 sticks) unsalted butter, softened
  • Salt & pepper, to taste
  • Canola oil, to grease the pan
  • Chili threads, for garnish


  1. Combine shallots, garlic, and white wine in heavy-bottomed stockpot. Reduce over medium-high heat until almost all of the wine has evaporated.
  2. Add chilies and lobster stock and reduce by three quarters. Let cool slightly, then put contents of pot into blender.
  3. Blend on high until smooth. Add lemon juice and slowly incorporate softened butter while blender is running. Taste sauce and add salt if needed. Keep lobster sauce warm, but not on direct heat.
  4. Place heavy cast-iron pan over high heat with a thin layer of canola oil until very hot. Season shrimp with salt and pepper and add to pan without overcrowding.
  5. Cook for 1 – 2 minutes per side and transfer to a mixing bowl. Toss with lobster sauce, then plate, garnish with chili threads, and serve.

Along with the shrimp, try a menu including chicken-stuffed avocado, seared chorizo, fried chickpeas, and sautéed vegetables for a variety of delicious flavors. And of course, don’t forget to embrace Spanish tradition with a batch of springtime sangria.

Our The Professional Kitchen: Stainless Steel Cookware, Spotlight On: White & Wood Serveware, and Prep Like a Pro: Cutlery & Kitchen Gadgets Boutiques open Wednesday, April 3, at 3PM ET.

By Jess Huckins, Staff Writer

Have a question about party hosting or food prep? Comment below or tweet us at @ruelala, then check back every Wednesday for more on Food & Entertaining.

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April 3, 2013


1. DustJacket Attic
So many beautiful photos and images – we don’t even know where to begin. Inspiration definitely starts here.

2. Roost
Combining delicious recipes with artful photography, this blog has us wasting away hours. (Sorry, boss.)

3. The Forest Feast
A New York food photographer moves to a cabin in California… and we’re obsessed with her fresh recipes and food styling.

4. Note to Self
A combination of fashion, food, and inspiring quotes, all created in perfectly pinnable designs.

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

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December 27, 2012


The latke. (Or, if you must, the “potato pancake.”) It’s the ultimate Hanukkah comfort food, and everyone has their very own “best” way of making it. Here, peep how we whip up this savory holiday treat in the Berliner household (then replicate with abandon). From my family to yours, enjoy.

Serves 4 – 6


6 potatoes (I swapped a white potato for a sweet potato, but don’t tell latke traditionalists)
2 large eggs, well-beaten
1/2 tsp baking powder
1/2 tsp white pepper
1 medium onion, finely chopped
3 tbsp flour
1 tsp salt
Oil for frying

Peel and coarsely grate potatoes, then throughly press all liquid out of them.
2. Toss all ingredients together, and refrigerate to keep cold.
3. Heat oil on medium-high in a frying pan, then add batter by spoon to oil without crowding. Gently flatten with a spatula.
4. When latkes are crisp and brown on both sides, remove and drain on paper towels.
5. Reheat in oven just before serving, if necessary.
6. Serve with sour cream, applesauce, or both. Tip: make your own applesauce. It makes all the difference. (This recipe is to die for.)

By Joanna Berliner, Editor 

Have a favorite holiday recipe? Share it in the comments below, or tweet us at @ruelala.

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December 3, 2012

Thanksgiving Side Dishes

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.”

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

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.

Continue reading for Firemen’s Potatoes (Potatoes au Gratin), Classic Baked Acorn Squash, Tarragon-Almond Green Beans, and Apple Cake recipes.

November 14, 2012

Happy Halloween! Whether you’re spending the evening passing out treats or taking the young ones for a costumed stroll around the neighborhood, your kitchen is soon to become a repository for piles of fun-sized goodies. But before the kids chomp it all down, borrow a handful for your own use – and share in the sugar high.

Fall Recipes: Get Creative with Halloween Candy


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.

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October 31, 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.

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

They’re creepy-looking for sure – and maybe don’t even look that appetizing – but I promise, these are a must for any Halloween soiree. Add a little cinnamon and be sure to place them next to the eyeballs (peeled grapes, of course) for the most dramatic effect.

By Emily Gibbons of, Staff Writer

Have a favorite Halloween recipe? Share it in the comments below or tweet us @ruelala

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October 19, 2012