Like the aurora borealis and Manolo’s Mary Janes, moist, juicy turkey straight off the bird is a rare sight. Why? Because the annual family portrait just wouldn’t be the same without a fully intact golden-brown spectacle.

Of course, the fastest way to get evenly cooked meat is to separate the white from the dark. But for those of you determined to uphold tradition, we consulted local expert Chef Roy Darling of the The Westin Boston Waterfront hotel, and he assures us that this method will do the trick.


Craving more? Check out Chef Darling’s Rue-exclusive turkey recipes. Then visit our Prepare a Thanksgiving Feast: Cookware & Gadgets Boutique on Wednesday, November 6, at 11AM ET, to get started.

By Julia Ivins, Staff Writer

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November 6, 2013

Turning Thanksgiving dinner into a buffet-style extravaganza is a surefire way to ease tension when you’re home (and hosting) for the holidays, especially when the meal itself takes days to prepare. Spend less time cleaning and more time eating – and let guests fill up on as many waistband-stretching helpings as they please – with these self-serve tips.

Location, location, location.
Be creative with your table placement. If you have both a kitchen and dining room, it’s easy to create separate zones for serving and eating. If not, you can host the buffet on a wooden sideboard, a dresser, a desk – or even a door propped up on sawhorses and covered with a floor-length tablecloth. Just try to keep the table away from the wall so guests can access it from all sides, and set up the décor and serving dishes the night before.

Define your color palette and style it seasonally.
Floral arrangements need not apply. Instead, take cues from seasonal bounty and style the table with gourds, grapevines, or crab apple branches. You can also place clustered vignettes (try any combination of rose hips, artichokes, beets, eggplants, mini pumpkins, and sweet peppers) between your serving dishes for a dazzling, colorful spread. If you’re craving candles, choose the flameless variety – no one wants a side of smoking sleeves with their sweet potatoes.

To create additional serving space, stack vintage wooden cheese boxes or bricks wrapped in cloth napkins, then place your platters and décor on different heights to spur visual interest and increase functionality. Just keep it classy, not cluttered, and make sure everything is stable. You can even move décor to baskets on the floor, mantel, or side tables to make more room for the all-important food.

Continue reading “Holiday Entertaining: Thanksgiving Buffet Tips” »

November 21, 2012

I love dressing up the outdoors and indoors to make a warm, festive welcoming, and there is no better time to do this in New England than the fall. So before the leaves blow off the trees, take some time this weekend to carry that breathtaking backdrop of autumn straight into your fall décor. Here are some quick tips:

Frame the front door with cornstalks. Find them at your local nursery or craft store, and then place them upright next to the door. (Bonus points for one on each side.)

Fill your flower boxes with gourds. So simple, and you don’t have to worry about wilting at the first sign of frost.

Autumn-ize the mantel. A leaf-sprawled mantel with a touch of golden wheat? I can’t think of a better way to cozy up the home.

By Emily Gibbons of, Staff Writer

Brought touches of the harvest into your home décor? Tell us how in the comments below or tweet us a pic at @ruelala

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November 9, 2012