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Black Friday QuotesWhich great quotes did we miss? Tweet us at @ruelala.

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November 29, 2013

Menorah + Turkey = Menurkey

This year Hannukkah and Thanksgiving will overlap – for the first time since the 1800s. And they won’t be celebrated on the same day again until year 79811. So, obviously, some extra-festive celebrating is in store. Behold: the Menurkey. As the centerpiece for your Thanksgiving table, this turkey-shaped menorah pays homage to both holidays. So break out the latkes and pumpkin pie, then light the Menurkey. It’s nearly time to commemorate this once-in-about-2,000-lifetimes experience.

By Brianna Lapolla, Staff Writer

What has you buzzing this morning? Tweet us at @ruelala.

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November 14, 2013

Instant Inspiration: Five Pinterest Boards We Can’t Get Enough Of

Thanksgiving is upon us, and we couldn’t be more excited for a tryptophan-induced, post-dinner nap. Here, a gold mine of Pinterest resources for cooking the turkey, baking your favorite pie, and decorating the table.

1. We’re taking a break from traditional pumpkin pie with these mouthwatering pumpkin desserts.

2. But, if you really love pie, this Pinboard has plenty to keep your Thanksgiving guests satisfied.

3. Food & Wine has all the Thanksgiving side dishes you could ever possibly want.

4. Wondering how to properly season a bird? Here’s a whole Pinboard of savory turkey recipes.

5. And when it’s (finally) time to set the table, this is all the inspirational décor we’ll need.

Can’t get enough Pinterest inspiration? Check out past boards that caught our eye.  

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November 20, 2012

Meet the Chef: Jonathan Cartwright of Vanderbilt Grace Hotel

The Vanderbilt Grace Hotel in Newport, Rhode Island, has luxurious living down pat. And the historic mansion’s new culinary experience, Muse by Jonathan Cartwright, is a reason to visit in itself, featuring international food and wine with a decidedly New England flair. Here, I caught up with Chef Jonathan on all things Thanksgiving – from cooking the perfect turkey to preparing for the big meal (and even got a recipe for a downright delicious pumpkin soup).

 


Instructions

1. In a thick-bottomed pot, cook the pumpkin, carrot, apple, onion, garlic, and thyme in the butter for approximately 10 minutes, stirring occasionally. Add the white wine and cook until it has all evaporated.
2. Add the chicken stock and simmer until all the vegetables are soft, approximately 30 minutes. Blend the soup and strain it. Add the cream and season to taste with salt, pepper, nutmeg, and cinnamon.
3. Sear the seasoned scallops in hot olive oil on both sides until golden.
4. Place the seared diver-harvested scallops in a soup plate, cover with the velvety soup.
5. Garnish the soup with some whipped cream, flavored with a little five-spice powder.
6. Sprinkle the top of the soup with some crisp fried ginger strips.

Rue La La: Let’s talk side dishes. What’s your personal favorite holiday dish?
Jonathan Cartwright: Brussels sprouts blanched then cooked with shallots and butter.

Rue La La:  Sounds delicious! You cook for lots of people all the time. What’s the trick to cooking for a big bunch?
Jonathan Cartwright: It helps to be organized and do the preparations in advance.  Also teach your children to help and ask family to make sides or dessert!

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November 19, 2012