On the Table: Easy-to-Make Summer Salads

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

Sip & Snack: Must-Try Pairings for Casual Sunday Dinner

Maybe you’re catching up with old friends over cocktails, watching the play-off game, or recovering on the couch from the night before. Whatever you’re up to, Sundays were made for kicking back. Turn these classic culinary duos up a notch with made-for-each-other combinations.

Snacks for Casual Sundays

Cocktails & Tapas
Goat-cheese frittersFried plantains. Anything that’s bite-sized, add it to the spread. For refreshments? Homemade sangria.

Wine & Cheese
Invite your neighborhood connoisseurs for Chardonnay with soft Brie or for Gouda with a full-bodied Cabernet.

Beer & Bites
In addition to your cheesy nachos, try candied bacon. Then bring out those salty-sweet flavors with a lambic or fruit beer.

Our Sunday Supper: Beverages & Bites Three Ways Boutique opens Sunday, April 20, at 11AM ET.

By Julia Ivins, Staff Writer

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April 20, 2014

For Movie Night, Cocktails, or Brunch: Use 1 Porcelain Bowl 3 Ways

Whether you’re on the couch catching up on Mad Men or hosting brunch for close friends, let one chic porcelain dish be the star of your laid-back day.

How to Use One Bowl in Three Ways

Movie Night
Hello, popcorn bowl. Make it gourmet with drizzled chocolate or mixed-in pretzels.

Cocktails
Hard lemonade or virgin punch, use this chic piece for ladling drinks.

Brunch
Choose a full flower, like sweet pea, then cut the stems short to create a centerpiece for your buffet.

Grab this does-it-all piece and more in our Sundays at Home: Brunch, Movies, & Cocktails Boutique on Sunday, April 13, at 11AM ET.

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April 13, 2014

Ready the Hefty Cookware: The Best Roast Chicken from Food52

For novice cooks, roasting a chicken can feel like a daunting culinary feat. But put your fears away. Merrill Stubbs – co-founder of recipe mecca Food52 – is here to guarantee you pull it off without a hitch. All it takes? Six ingredients, a heavy roasting or cast iron pan, and a hint of patience. If you can swing that, The Best Roast Chicken will be golden brown and ready for carving before you know it.

The Best Roast Chicken from Food52

Stubbs says, “Don’t open the door for at least 45 minutes, when you can start to test it for doneness. (The chicken is cooked when you pierce the thickest part of the thigh with a sharp knife, and the juices run clear.) Let the chicken rest on a carving board while you make the pan sauce.”

Trust yourself. When the juices run clear, pull the chicken out of the oven. The alternative is a dry dish, unsalvageable by even the tastiest of gravies. Once your bird is ready for plating, watch Food52’s video tutorial, “How to Carve a Chicken.”

Then visit our Sunday Supper: Roasting Essentials Boutique on Sunday, April 6, at 3PM ET.

By Julia Ivins, Staff Writer

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Merrill Stubbs graduated from Brown and Le Cordon Bleu. She went on to work at Cook’s Illustrated and behind the counter at Flour Bakery in Boston’s South End. In addition to her work with Amanda Hesser on The Essential New York Times Cookbook, Merrill has written for the Times’T Living, Edible Brooklyn, and Body+Soul, and she was the food editor at Herb Quarterly. She lives with her family in Brooklyn.


April 6, 2014

Eat Bistro Style: Almond and Fennel Flatbread from Food52

This week for Sunday Supper, we had our hearts set on something simple, fresh, and not too heavy. Imagine cuisine you might find at your corner café or bistro. With that in mind, we turned to Food52 – our destination for all things delicious – and discovered Almond and Fennel Flatbread.

Almond and Fennel Flatbread Recipe

The main ingredient? Za’atar. Don’t panic – it’s not as complex as it sounds. Za’atar includes cumin, sumac, salt, pepper, and a few other spices. It’s a mixture commonly found in Middle Eastern cooking. (See the recipe here.) But, let’s not digress. As Laura Wright of Food52 writes, “Once you have a good piece of dough, this one’s pretty much in the bag.” So grab the closest apron, a glass of white wine for pairing, and whip it up.

Our Sunday Supper: The At-Home Bistro Boutique opens Sunday, March 23, at 11AM ET.

By Julia Ivins, Staff Writer

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March 23, 2014

Prep for Passover: Jewish Cooking Pro Joan Nathan Talks Brisket

Meet Joan Nathan, Rhode Island–born and Harvard-educated author, as well as the premier authority on Jewish cooking. Now, I’m not religious. But I am a foodie with a soft spot for comfort dishes that bring family and friends together. And Jewish cooking happens to do just that. Case in point: Brisket.

“It is a dish I serve frequently – on Friday night, at holidays, and at dinner parties,” Nathan writes. “The whole piece of meat, from three to ten pounds, is potted (hence the term pot roast) and cooked slowly for hours. Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child.” First time hosting? You’ll need a wow-worthy recipe. And it just so happens that Nathan is sharing one of her own. So grab a roasting pan and get started.

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Click the recipe to download and print.

Craving more? Check out Joan Nathan’s latest book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, then shop our Sunday Supper: Celebrate Passover Boutique on Sunday, March 16, at 11AM ET.

By Julia Ivins, Staff Writer

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

Joan Nathan considers food through the lenses of history, culture, and tradition. She regularly contributes to The New York Times, Food Arts Magazine, and Tablet Magazine, and is the author of ten award-winning cookbooks. Her most recent book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, was named one of the ten best cookbooks of 2010 by NPR, Food & Wine, and Bon Appétit.

Ms. Nathan lives in Washington, D.C. and Martha’s Vineyard with her husband. For more information, visit her website at joannathan.com.


March 16, 2014

Serve Up Italian: Homemade Gnocchi from the Blog Cupcakes and Cashmere

My love for Italian food? Let’s just say, it’s everlasting. Fresh ingredients, savory sauces, seafood – I’m sold. This week, we’re taking our tastebuds through Northern Italy to Tuscany. On the menu: homemade gnocchi with pesto sauce.

Emily Schuman, author of the blog Cupcakes and Cashmere, gushes, “Last week I made it from scratch and was delighted by the results. I love the versatility of gnocchi – that it can work with any sauce (I made a quick pesto) that you have on hand and is far superior to the packaged variety available in stores.”

How to Make Gnocchi

Potatoes, flour, an egg, and a ricer, and dinner is served.

Before you start ricing? Grab cooking essentials at our Sunday Supper: The Tuscan-Inspired Kitchen Boutique on Sunday, March 9, at 11AM ET.

By Julia Ivins, Staff Writer

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


March 9, 2014

It’s a Smorgasbord: Menu Essentials for a Swedish Spread

The word “smorgasbord” may sound complex, but really, it’s just a Swedish term for a meal offered buffet-style. Looking to make it truly authentic? Here are five foods to feature.

Swedish Menu Essentials

Lingonberry Jam
A tart red fruit spread. Think of this as the Swedish ketchup ­– it goes on everything.

Pickled Herring
Choose mustard, onion, garlic, or dill flavors for this tasty fish.

Swedish Meatballs
To us, they’re cute and tiny. To the Swedes, they’re just meatballs.

Open-Faced Sandwiches
These date back to a time when a slice of bread was used as a plate. Pile it high.

Pea Soup and Pancakes
Savory and sweet, this combination is traditionally served on Thursdays.

Our Sunday Supper: Smorgasbord-Style Boutique opens Sunday, March 2, at 11AM ET.

By Julia Ivins, Staff Writer

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March 2, 2014

Turn Up the Heat: A Fiery Cocktail for Taco Night

Pandora set to the salsa station? Check. The taco bar’s set up. With homemade guacamole – obviously. You’re a champ. But the fact is, it’s no party without the proper beverage. From the blog Love and Lemons: Spicy Jalapeño Margaritas.

Spicy Jalapeño Margaritas Recipe

Click the recipe card to download and print.

Jeanine Donofrio of Love and Lemons suggests mixing the margaritas with regular tequila, then preparing a jalapeño-infused tequila for guests to add to their drinks to taste. But, if you’re for spicy all the way, I say shake it up with the infused version from the start. If the taste is too sharp, add a slice or two of cucumber to balance the heat.

First things first – shop our Sunday Supper: Mexican Night Boutique on Sunday, February 23, at 3PM ET.

By Julia Ivins, Staff Writer

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


February 23, 2014

On the Table Tonight: Fried Chicken from the Blog Cupcakes and Cashmere

Tomorrow is Presidents’ Day. And in honor of George Washington’s southern roots, we’re whipping up something truly indulgent. Enter: this crispy recipe for classic fried chicken from Cupcakes and Cashmere.

Cupcakes and Cashmere's Fried Chicken Recipe

Photo by Emily Schuman

Topped with lightly fried thyme, rosemary, and sage, then served with a squeeze of lemon, this juicy dish is comfort food at its finest.  So call over friends, pull out a deep cast iron skillet, and treat yourself.

Prep for the evening at our Sunday Supper: Southern Delights Boutique on Sunday, February 16, at 3PM ET.

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February 16, 2014