Anytime Breakfast: Pastry Affair’s Solution to Your Pancake Cravings

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.

Which brings us to Pastry Affair – a dessert destination helmed by astroparticle-physicist-turned-baker Kristin Rosenau – and these mouthwatering recipes for Cappuccino Pancakes with Mocha Syrup and Blueberry Lemon Pancakes. Mixed up with ingredients like whole-wheat flour, lemon juice, espresso powder, and whipped cream, they take the breakfast staple to gourmet heights. Dig in.

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Photos by Kristin Rosenau

Our Sunday Supper: Breakfast for Dinner Boutique opens Sunday, September 22, at 11AM ET.

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


September 22, 2013

Comfort Food Done Light: Emily Bites Revamps a Classic

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.

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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.

Our Sunday Supper: Served Family-Style Boutique opens Sunday, September 15, at 11AM ET.

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


September 15, 2013

Whip Up a Rue-Exclusive Recipe with Top Chef Winner Hung Huynh

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

Ingredients
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

Instructions
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.

Chinese Broccoli

Ingredients
1 pound Chinese or regular broccoli

Instructions
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.

Our Sunday Supper: Hosted by Chef Hung Huynh Boutique opens Sunday, September 8, at 11AM ET.

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

Continue reading “Whip Up a Rue-Exclusive Recipe with Top Chef Winner Hung Huynh” »


September 8, 2013

Thanks to Two Peas and Their Pod, Apples & PB Just Got Better

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.

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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.

Our After-School Baking: Cake Mixes, Pans, & More Boutique opens Wednesday, September 4, at 3PM ET.

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


September 4, 2013

Dig In: Cupcakes and Cashmere’s Grilled Peach Salad & Rosé Sangria

Best thing about this weekend? No work tomorrow. Second best? These flavor-bursting, savory-meets-sweet recipes from Emily Schuman of Cupcakes and Cashmere. If this dish, and the fact that’s it’s Labor Day, isn’t excuse enough to pull out the grill one last time – we don’t know what is.

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Photos by Emily Schuman

Continue reading “Dig In: Cupcakes and Cashmere’s Grilled Peach Salad & Rosé Sangria” »


September 1, 2013

From the Kitchen of Love and Lemons: Pizza, Pasta, & Pesto

We’re wondering – is your mouth watering yet? Because today’s menu is bursting with Italian amazingness. Flavor of choice: pesto. And thanks to our latest foodie obsession, Love and Lemons, we’re thinking outside the basil-and-pine-nut standard.

“Go look in your kitchen and see what you already have,” Love and Lemons blogger, Jeanine Donofrio, writes. “You probably already have some kind of nuts, herbs, or greens to use as a starting point. More often than not, if I make a pistachio pesto, it’s not because I’m trying to be fancy… pistachios just happened to be the nut I had that day.” Try one of her many pesto alternatives with tasty ingredients like mint, cilantro, sun-dried tomatoes, and hazelnuts.

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Photos by Jeanine Donofrio

Continue reading “From the Kitchen of Love and Lemons: Pizza, Pasta, & Pesto” »


August 25, 2013

Tonight, Serve Dinner Family Style

Call in the brood – avocado Caesar salad is on the table

 
As the holiday season approaches, big family dinners are top of mind. On our must-try list this week? Avocado Caesar salad, from our foodie friends at Food52. Essentially, it’s a traditional Caesar topped with rich parmesan, crunchy croutons, and tangy dressing – with one significant difference. Avocados. As one Food52 member, fiveandspice, so eloquently puts it, “everything is better with avocado. It’s a simple truth.”

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Photo by James Ransom

When preparing, be sure to use a large head of fresh Romaine lettuce. Unlike leafier greens, Romaine is sturdy and will never wilt under heavy toppings. In true family style, serve it in a large bowl right on the dinner table. Give it a personal touch by offering extra toppings in smaller bowls to suit guests’ individual tastes.

Our Sunday Supper: Served Family Style Boutique opens Sunday, August 18, at 11AM ET.

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


August 18, 2013

Sunday Supper With Chef Amanda Freitag

Meet Chef Amanda Freitag. Executive chef. Chopped judge extraordinaire. Renowned New York foodie. And now she’s whipping up a recipe exclusively for Rue Members. Think mint, basil, olive oil, and a host of fresh, taste bud–tempting flavors. Then grab your chef’s hat and get cooking.

 

 

Grilled Zucchini and Tomato Panzanella Salad

Ingredients
3 zucchini, sliced lengthwise
1/2 pint cherry tomatoes
1 cup day old bread, cubed
1/2 bunch fresh oregano, chopped
1/2 bunch fresh mint, chopped
8 basil leaves, chiffonade
1/2 cup red wine vinegar
1 cup extra virgin olive oil
2 cloves garlic, sliced thin
Salt and pepper to taste

Grilled Zucchini
Wash well the garden-fresh zucchini and slice thinly lengthwise (getting about 5 slices from each). Season with salt, pepper, and olive oil, then place on a hot grill. Turn each slice on a diagonal until cross-hatched and then flip to do the other side. These will cook very quickly and do not need a lot of time on the grill; they should be like zucchini ribbons. Remove from grill and cool.

Tomato Panzanella Salad
Toss the bread cubes with the chopped oregano, mint, and a drizzle of olive oil and toast in the oven until slightly golden. Wash cherry tomatoes and slice in half once. For vinaigrette, simply combine the red wine vinegar with the olive oil and sliced garlic and season with salt and pepper. To serve the salad, first toss together the cherry tomatoes with the bread and then add in the zucchini and approximately 4 ounces of the vinaigrette. Let this sit for 5 minutes until the croutons start to soften, then add the basil.

To Serve
Use the zucchini ribbons as the structure and make a tall pile in the center of the plate. Garnish with vinaigrette and additional basil.

Our Sunday Supper: Hosted by Chef Amanda Freitag Boutique opens Sunday, August 11, at 11AM ET.

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

Continue reading “Sunday Supper With Chef Amanda Freitag” »


August 11, 2013

A Novice’s Guide to a Foolproof Centerpiece

An every-table how-to, as told by guest blogger Annie Dean

 
Foodies, party throwers, DIY lovers – rejoice. Annie Dean is back. And this time, she’s wearing her hostess hat. Quick, easy, and made for all things elegant, here are her secrets to a failsafe centerpiece.

Some of the summer’s most celebrated buds are peonies and hydrangeas. Both varietals are long-stemmed, but the expert hostess will want a centerpiece that is lush and low so as not to stifle across-the-table conversations. Here’s an easy fix for a gorgeous, table-friendly arrangement that is simple and summery.

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Photos by Annie Dean

Continue reading for a step-by-step guide and expert tips from Annie >>


August 9, 2013

We All Scream

10 Rue associates dish on their go-to ice cream toppers – what's yours?

 
A little insider knowledge from the Rue offices? We. Love. Food. Seriously, it’s right up there next to fashion. To celebrate this week’s Sunday Supper, we surveyed the masses for all-time favorite ice cream toppings. Read what our dessert savants had to say, then take our poll and tell us yours.

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“Grape-Nuts on vanilla ice cream. So simple, and tastes like malted milk.”
–Michael D., VP, Audience Development & Syndication

“Fruity Pebbles. Pile them over fro-yo with just one sour gummy worm, and I am instantly in third grade again!”
–Kelly A., Feature Writer

“Peanut butter cups! Chocolate + peanut butter + ice cream… do I really need to say anything more? SO. GOOD.”
–Chrissy M., Copywriter

“Oreos add great texture and never get soggy.”
–Lindsay L., Editor

“There’s a small, family-owned ice cream shop in my hometown that I go to every chance I get. Vanilla with rainbow sprinkles equals summer all year long.”
–Jennifer M., Event Producer

“Bing cherries. Buy them canned, combine in a skillet with a bit of corn starch and brandy, then set it all on fire. (Seriously.) It’s an elegant – not to mention surprisingly easy – way to dress up vanilla or chocolate.”
–Joanna B., Editor

“Coconut, hands down. Because it’s sweet, creamy, and island-inspired. Plus there are health benefits, right? Right.”
–Abigail K., Editor

“Gummy worms and Oreos. Call me nostalgic, but after my first grade teacher introduced that dynamic duo to our class, there was no turning back. (And I just really loved first grade.)”
–Sarah S., Copywriter

“I love raspberries so much that sometimes I put ice cream on them.”
–Sami S., Junior Designer

“Teddy’s Super Chunky Peanut Butter because it adds amazing crunch and flavor to vanilla ice cream.”
–Kasey R., Event Producer

What's your favorite ice cream topping?


Our Sunday Supper: All About Dessert Boutique opens Sunday, August 4, at 11AM ET.

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


August 4, 2013