Thanksgiving was a full week late this year. Which means the next big meal is around the corner. Cease your frantic recipe search. If a December 25 brunch is in the works, stylist and Rue Living Inspirer Matthew Mead has sweet and savory covered – from spinach strata to maple syrup–filled muffins. So click, print, and pour the eggnog. It’s time to prep.
Savory Stratta “It’s easy to make and bake. Serve in slices with a crumble of feta cheese for extra piquant kick.”
Rue Living Inspirer and author of What's a Hostess to Do? shares her tips
You’re throwing a party. The menu is set, the décor nearly done. Now, for the best part (some might say): the liquid refreshments. Estimating whether guests will guzzle or sip? Far from easy. Susan Spungen, Rue Living Inspirer and author of What’s a Hostess to Do?, breaks down what – and how much – to stock up on.
First things first – the hard stuff:
On average, assume your guests will have 2 drinks per hour (10 guests x 2 drinks x 2 hours = 40 drinks).
There are approximately 5 glasses of wine per bottle.
Most mixed drinks are made with a 1-ounce shot of liquor. A 1-liter bottle of liquor contains enough for 32 drinks.
Mixers are usually poured in 4-ounce portions. One liter of mixer will make 8 drinks.
The leaves have turned and the temps have dropped. Meaning? It’s time to make the stockpot a permanent fixture on the stove. Warming us this week? Curried Sweet Potato Soup. Blogger Jeanine Donofrio of Love and Lemons dishes, “We’ve been eating this one all week. It’s so hearty, warming, and surprisingly easy.”
Photos by Jeanine Donofrio
We’re convinced. With a hint of spice and a few handfuls of the season’s freshest veggies, this cilantro-topped side (or main) dish hits the spot.
“If you are a little skeptical about adding butternut squash to your mac ‘n’ cheese. Don’t be,” Maria writes. “Josh roasted the butternut squash before pureeing it to bring out the best flavors. He used aged white cheddar and sharp cheddar cheese. He also added in chopped fresh rosemary and topped the mac ‘n’ cheese with whole wheat breadcrumbs.”
Creamy and filling, serve it on any fall evening or turn it into a tradition at Thanksgiving dinner.
It’s game day. And whether it’s your new flat screen or your magnetic personality, there are hordes of belligerent footballs fans invading your space at this very moment. Don’t hyperventilate. We have just the recipe to declare living-room peace. From Two Peas and Their Pod, we give you: Queso Dip.
With two types of freshly grated cheese as the star ingredients, this totally-worth-the-calories concoction of cooked onion, jalapeño, cilantro, and tomatoes is guaranteed to put everyone at ease – for at least as long as a commercial break.
Lavender fields. Ancient art. Vast, open markets. This is France’s southeastern oasis, Provence - home to some of the most memorable meals you’ll ever eat. Here, five things to know about this culinary gem.
Pancakes were made for lazy Sunday mornings. And Monday dinners. And midnight snacks. Anytime, really. Fact is, cravings for these sweet, sweet stacks bring on a giddy rush of childhood emotion. The only solution? Give in.
Comfort food – pastas, bakes, casseroles – is family food. The only downfall? All. That. Butter. For those of you interested in getting the brood on a healthy track, we give you Chicken Pot Pie Casserole from the calorie-cutting blog Emily Bites.
Photos by Emily Koenigsberg
Besides packing her recipe with veggies, Emily Koenigsberg uses skim milk and light butter for the filling, and light half-and-half for the biscuit topping. The result? “A steaming hot bowl of hearty chicken and vegetables covered in a creamy, flavorful gravy and topped with crumbly biscuit pieces,” Koenigsberg writes, at just 303 calories per serving. Don’t clear the table just yet – that calls for seconds.
CIA grad. Top Chef winner. And today? This 35-year-old runs prestigious kitchens at EMM Group’s CATCH NYC, CATCH Miami, and The General in Manhattan.
On top of managing his many successes, the executive chef met with Rue for a quick cooking class. Here, watch him in action. Then, prepare your palate. You’re about to cook (and eat) like an expert.
Braised Beef with Chinese Broccoli
Chinese Braised Short Rib
5 pounds bone-in short ribs
1 large onion, diced
3 medium carrots, diced
1 bottle Cabernet red wine
1 cup tomato paste
6 thyme branches
4 bay leaves
1 cup brown sugar
1 cup soy sauce
1 quart water
2 tablespoons black pepper
6 pieces star anise
1 stick cinnamon
8 cloves garlic
1 cup scallions, sliced
1 tablespoon ginger, minced
1 cup vegetable oil
Pat-dry the short rib and season with salt and pepper. Get the pan medium hot, add vegetable oil, and sear the beef on all four sides to caramelize. Set beef aside, add in the onion, carrot, and garlic, and sauté for about 5 minutes. Add tomato paste and cook for another 5 minutes. Add the wine, water, and short ribs. Add the brown sugar and soy sauce and bake in a 350°F oven for about 2 hours.
After 2 hours, wrap all the herbs and spices in a piece of cheesecloth and add to the short ribs. Let that cook for another hour and a half. When the meat is tender, remove the pan from oven. Set aside meat. Strain out the juice, reserve the vegetables, and let the liquid reduce to a light sauce consistency. Once the sauce is at the correct consistency, pour over the meat.
1 pound Chinese or regular broccoli
Bring a pot filled with about 2 inches of water to a boil. Add your steamer basket with broccoli florets. Cover and steam until slightly tender.
If we’re skilled at anything here at Rue, it’s finding ways to transform perfectly wholesome ingredients into sweet and creamy desserts. (A seriously covetable talent, we think.) This week, we’re working our magic on these Peanut Butter Apple Bars, courtesy of blog favorite Two Peas and Their Pod.
Sure, you could have the traditional apple slices and peanut butter. Or, you could swap in gooey bars packed with chunky apples and drizzled with a peanut-butter glaze. We know, decisions are difficult.