Category Archives: Recipes

A Frighteningly Good Cocktail Recipe for Halloween

Decorating, Entertaining, Holiday, Inspiration, Parties, Recipes and tagged , , | | | Leave a comment

The countdown to Halloween is officially on! Do you know what you’re going to be yet? To get you in the mood for the spooky season, we asked Eden from the ever-lovely blog Sugar and Charm to share some of her favorite Halloween cocktail recipes. Her creations are sure to be a hit at any haunted fete you throw this season. They’re frighteningly good!!

Sugar and Charm + Pottery BarnSugar and Charm + Pottery Barn6NnZJJDcoxI8Ari3147Y9YMS_I3c22DYKKqjJgOJURA

RECIPE: Blueberry Lavender Martini

For the blueberry lavender simple syrup:

1 C water
1 C suger
2 T fresh lavender
1 C blueberries

Put all ingredients over medium high heat until the blueberries start to burst and the mixture thickens. Remove from heat to cool. Makes 11 oz of simple syrup

For the martini:

2 oz vodka
2 oz simple syrup
Lavender bitters
Crushed Ice

Mix 2 oz vodka and 2 oz simple syrup in a shaker with ice. Shake and pour into a martini glass. Add lavender bitters and spring of fresh lavender to finish.

RECIPE: Skull Shot

1 1/2 oz of coffee vodka
1 oz bailey’s
1/2 oz espresso

Pour the coffee vodka into a shot glass. Slowly pour the bailey’s on top so it separates from the vodka. Drip in the espresso on top to create the marbled look.

Makes 1 shot.

Want to replicate this party?? Click HERE to get style tips and party ideas from Sugar and Charm using our new Halloween decorations! Happy Haunting!!

Sweet Paul’s Top 10 Fall Recipes

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In need of some new dishes to add to your fall repertoire this week? Take a page out of our Designer Spotlight Sweet Paul’s magazine — these 10 delicious fall recipes will have your guests (and your family!) asking for thirds in no time. Thanksgiving Turkey

1. My Turkey Recipe: Perfectly simple for Thanksgiving beginners.

Salted Caramel Cake

2. Salted Caramel Chocolate Layer Cake: A decadent flourish to end any meal! (Hey, bikini season is over — right?)

Sweet Potato Latkes

3. Sweet Potato Latkes: A luscious but light fall meal — pair with a fresh, green salad!

Marzipan Apples

4. Marzipan Baked Apples: We love this sophisticated, earthy take on a classic baked apple dessert.

Braised Beef Short Ribs

5. Braised Short Ribs: Slow cooked and rich in seasoning — this is the ultimate fall entrée.


6. Apple Beignets with Caramel Sauce: Honestly, who can say no to mini doughnuts?

Espresso Maple Bacon

7. Espresso Maple Lacquered Bacon: Need we say more? This could top everything from pancakes to pork roast.

Pumpkin Bruschetta

8. Pumpkin Bruschetta: A very autumn-twist on one of our favorite summer appetizers.

Mushroom and Sage Tart

9. Mushroom Tart with Sage & Asiago: We love this rustic tart for an easy fall dinner — just buy puff pastry from your local grocery store!

Cauliflower Soup

10. Roasted Cauliflower Soup: Take a break from heavy fall stews and treat yourself to this refreshing roasted and blended cauliflower soup this autumn.

See more of Sweet Paul’s recipes here, check out our Q&A with him here, and take a peek at our special feature with him on, too.

Spotlight on Our Favorite Fall Foodie: Q&A with Paul Lowe of Sweet Paul

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For us, fall is all about food. As soon as the weather turns crisp, it’s hard not to crave all of the decadent dishes and comforting recipes that weren’t quite right for summer. That’s why we’re shining our spotlight on Paul Lowe of Sweet Paul this month. Over the past 6 years, the once little blog highlighting the Norweigan-born food and stylist’s favorite recipes and crafts exploded into a online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as a “trove of seasonal delights,” Sweet Paul is a visual feast of easy, elegant food and style that we can’t get enough of.

Xmas_GloggKeep reading to see Paul’s favorite fall entertaining tips, tricks and recipes!

Q: What are the first 5 ingredients you think of when someone says “fall”?
A: “Anything earthy and comforting: Mushrooms, polenta, nuts, root vegetables and apples.”

Q: What’s your favorite fall recipe of all time?
A: “I think it has to be beef bourguignon — it’s so simple to make, and it’s the perfect dish for a chilly fall evening.”

Q:  What do you consider a fall cocktail necessity?
A: “I love to make flavored simple syrups. It’s really easy, and gives any kind of cocktail a great flavor. Use cinnamon, cardamom, ginger and other seasonal spices to add a fall flavor to your favorite mixed drink.”


Q: What type of parties do you like to host (or attend!) in the fall?
A: “For me, fall is about simple get togethers with friends, good cocktails, plenty of wine, and delicious food. A great dinner party is all about the company.”

Q: What are your favorite entertaining secrets?
A: “Make people feel at ease, invite a good mix of people, and make food that you can cook beforehand — that way, you don’t have to slave away in the kitchen while your guests are there.”

SweetPaulStay tuned for more of Paul’s favorite fall recipes later this month — and don’t forget to check out Sweet Paul for even more fall foodie inspiration.

A Margarita Recipe with a Twist: Ken Fulk’s Favorite Cocktail Tips

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What’s Ken Fulk’s biggest weakness? “My number one guilty pleasure would be my fondness for a really well-made margarita,” says Ken.  “I don’t think there’s a time that I would say no to one. I tend to be pretty good and not over-indulge, but, it’s like a reward at the end of a hectic day. I’m not a chocolate guy, I’m not a french fry guy — but I’m a margarita guy.”

His refreshing margarita recipe — named after two of his three beloved golden retrievers — gets an effervescent twist thanks to mint and soda. Watch him make this delicious cocktail and get the full margarita recipe below.

Delilah & Hubbell

1.5 oz Don Julio Reposado
1 oz Pink Grapefruit Juice
¾ Fresh Lime Juice
7 Mint Leaves
.5 oz Agave Syrup
Top with Soda
Garnish: Mint Leaves

Prep: In a shaker, add the mint and agave syrup and lightly muddle. Add the remaining ingredients except the soda, add ice and shake until chilled. Double strain into a highball glass filled with fresh ice and top with soda and stir. Garnish with mint.


PS: Want the scoop behind these amazing malachite walls during our Ken Fulk catalog shoot? Ken worked with the talented decorative painter Caroline Lizarraga to custom design this stunning paint treatment. “I have a great love of malachite,” says Ken. “I love the color, the sort of swirling marbleized quality of it.” Ken’s own collection of malachite bar accessories and a 15-foot malachite painted wall in his studio led to the creation of this version for our shoot with Douglas Friedman for the exclusive Pottery Barn and Ken Fulk collection.

See the full collection here.

Black Radish Salad and Honey Gin Fizz Recipe from Sunday Suppers

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Did you catch see our dinner party with Karen of Sunday Suppers? If you haven’t, check it out here ASAP. Okay, ready? Good. Now, time to stop drooling over those amazing food photos, and tackle some of those recipes yourself. 036_2L0A07442L0A0744

walnuts and tarragon

Black Radish Salad
serves 2-4

3 to 4 small to medium black radishes
1/3 cup of walnuts, coarsely chopped
Olive oil
6-8 sprigs of fresh tarragon
Flaky sea salt
Cracked black pepper

Wash and dry black radishes and trim the ends. Starting with the wide, trimmed end, use a mandoline with a guard to carefully slice each radish into thin rounds, about 1-2mm thick.

On a family style platter, arrange the radish slices in an overlapping pattern of choice. Scatter with chopped walnuts and drizzle with good olive oil. Garnish with roughly torn fresh tarragon, freshly ground pepper and sea salt to taste.


Recipe | adapted from Sunday Suppers, Recipes + Gatherings by Karen Mordechai


pink himalayan salt rim

For the Cocktail |
3 ounces gin
1/2 – 1 ounce honey sage syrup
Juice from 1 lime
5 ounces club soda
fresh sage leaves for garnish

Honey sage syrup |
1/2 cup honey
1/2 cup water
5-6 fresh sage leaves

To make the syrup, combine the honey, water and sage leaves in a saucepan and bring to a boil, stirring constantly. Reduce heat to a simmer and stir until all of the honey has dissolved. Remove saucepan from heat and let the syrup cool to room temperature. Remove sage leaves from the saucepan and discard.

Pour enough pink salt onto a small plate to cover it (remaining salt can always be poured back into it’s container). Run the cut side of a slice of lime around the rim of the glass. Dip the rim into the salt on the plate so that it adheres to the glass.

Fill the glass with a few sage leaves and ice cubes, then add gin, 1/2 ounce of syrup and lime juice, stirring well. Pour in club soda, stirring a bit more, then taste and determine if the drink has enough sweetness. If not, add a bit more. Garnish with an extra sage leaf and serve. Enjoy!

Father’s Day Grilling Recipes: Blistered Potatoes, Peppers and Chicken Skewers

Entertaining, Recipes | | | 3 Replies

Written exclusively for Inside & Out by Alison from Two of a Kind
Father's Day Spread_with photo copy

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl, Great White Rectangular Tray

Father’s Day is just a few days away — do you know how you’re going to treat your guy this weekend? We love the idea of taking advantage of summer weather and hosting something at home for Father’s Day, so we worked with Alison of Two of Kind to host a Father’s Day BBQ at home, with some delicious Father’s Day Grilling Recipes. Take a look at Alison’s five tips for putting together an easy meal for dad — plus her amazing recipes, served on some of our favorite outdoor dinnerware.

  • Bring it in. You don’t need a fancy outdoor grill to make perfectly seared meat. A cast-iron grill pan set over a hot flame works just as well.
  • Think outside the steak. Sure, your pop may enjoy a juicy rib eye or New York strip, but why not surprise him with something a little different? Chicken kebabs smothered in a smoky “bacon paste” and homemade BBQ sauce is a delicious alternative. Just ask my dad!
  • Stick to simple but sensational sides. Crispy smashed potatoes and blistered Shishito peppers look fancy, yet require minimal ingredients, prep and cooking time. Fresh fruit is another effortless option.
  • Don’t forget the drinks. Beer is an obvious choice, but consider offering a non-alcoholic beverage, like sparkling mint lemonade. For something even simpler, serve carbonated water over fruit-studded ice.
  • Get nostalgic. Want a sure-fire way to put a smile on Dad’s face? Comb through old photo albums and pull out a favorite print of the two of you to use as table decor. Just be sure to set the photo aside if it’s an original once the food is served!

Note: These recipes can easily be doubled or tripled for a larger crowd.

Grilled Chicken Kebabs with Bacon and BBQ Sauce copy

Seen above: Water Hyacinth Round Place Mat, Great White Rectangular Tray

Grilled Chicken Kebabs with Bacon and BBQ Sauce
Makes 3 servings


BBQ sauce:

  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated onion
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon Sriracha sauce (optional)


  • 2 large boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 teaspoons sea salt
  • 2 tablespoons sweet paprika
  • 2 teaspoons smoked paprika
  • 4 teaspoons granulated sugar
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 strips apple smoked bacon, cut into lardons

Grilled Chicken Kebabs, Smashed Potatoes and Blistered Shishito Peppers_top copy

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin


Prepare the BBQ sauce:

  1. In a small sauce pan, combine all the sauce ingredients. Bring to a boil. Then reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and set aside.

Prepare and cook the kebabs:

  1. In a medium bowl, combine the chicken and salt. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 1 hour.
  2. Meanwhile, in a small bowl, combine the sweet paprika, smoked paprika, sugar and cayenne pepper, if using.
  3. In a food processor, purée the bacon until smooth. Add the spice mixture and pulse a few times until well combined.
  4. Pat the chicken dry with paper towels. Add the bacon paste to the chicken and use your hands to mix until well combined. Thread the chicken onto 6 skewers.
  5. Heat a grill pan over medium heat. Place skewers in the pan, cover and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
  6. Transfer about 1/2 cup BBQ sauce to a small bowl to serve with cooked chicken. Brush the top of the kebabs with some of the remaining BBQ sauce, flip and cook for 1-2 minutes. Brush with more BBQ sauce, flip and cook for 1-2 minutes.
  7. Remove kebabs from pan and let rest for 5 minutes; serve with reserved BBQ sauce.

Crispy Smashed Potatoes copy

Seen above: Water Hyacinth Round Place Mat, Fry Basket Serve Bowl, Great White Rectangular Tray

Crispy Smashed Potatoes
Makes 3 servings


  • 1 1/2 pounds baby Dutch yellow potatoes
  • 4 tablespoons olive oil
  • sea salt and freshly ground black pepper
  • 1 teaspoon fresh thyme leaves


  1. Bring a large pot of salted water to a boil. Add potatoes, cover and cook over medium-high heat until just tender, about 10 minutes. Drain and let cool slightly, about 10 minutes.
  2. Preheat oven to 450 degrees.
  3. Place potatoes about 3 inches apart on a baking sheet lined with parchment paper.
  4. Gently smash each potato with the heel of your hand to about 1/2-inch thickness.
  5. Brush potatoes with olive oil. Season with salt and pepper and sprinkle with thyme.
  6. Bake potatoes, rotating sheet halfway through, until lightly browned and crispy, 30-35 minutes.

Blistered Shishito Peppers copy

Seen above: Fry Basket Serve Bowl

Blistered Shishito Peppers
Makes 3 servings


  • 1 teaspoon bacon fat or olive oil
  • 6 ounces Shishito peppers
  • sea salt and freshly ground black pepper
  • granulated honey (optional)


  1. Heat bacon fat or olive oil in a fry pan over medium heat. Add peppers and cook, turning occasionally, until they begin to blister on all sides, 3-5 minutes.
  2. Remove from heat and season with salt, pepper and granulated honey, if using.

Grilled Chicken Kebabs, Smashed Potatoes and Blistered Shishito Peppers copy

Seen above: Star Melamine Salad Plate, Water Hyacinth Round Place Mat, Isa Ikat Yarn Dye Napkin, Fry Basket Serve Bowl

See more of our favorite recipes here, and check out more of Alison’s amazing dishes here.

TGIF! Summer Cocktail Recipe: Summer Songster

Entertaining, Recipes | | | 1 Reply

Summer’s just around the corner — it’s time to step up our cocktail game! This season, we’re mixing up our summer cocktails in some of our favorite drink dispensers. These yummy drinks are super easy to mix up (this one with Bulleit Rye is especially delicious) and serve to a crowd. Even better — you can easily make these into a zero-proof, family-friendly punch by just leaving out the liquor.

Get the recipe for this summer cocktail, below. drinks-1

drinks-3See more of our favorite cocktail recipes on our Cheers! Pinterest board. 


Summer Cocktail Time: Watermelon Mojito Recipe from Kiel James Patrick and Sarah Vickers

Entertaining, Recipes | | | 2 Replies


In need of a drink (or two) to kick off the long weekend? Look no further than this refreshing summer cocktail recipe from Kiel James Patrick and Sarah Vickers. (PS: If you haven’t seen our feature with them yet, check out their dreamy beach party here and here.)

Watermelon, mint and a splash of white rum served in a mason jar mug — We couldn’t imagine anything more perfect for summer, can you? Read on to get the full recipe. Plus, don’t forget to check out their feature on 

Pottery-Barn-Catalog-32 Final1

Watermelon Mojito
(Note: Can be also be served non-alcoholic)

16 Mint Sprigs
2 Limes, juiced
2oz Simple Syrup
16oz Seedless Watermelon, cut into 1/2 inch cubes, plus 4 wedges to garnish
8oz of White Rum (optional — try Captain Morgan or Myers’ White rum)
2 Cups of Ice
1 Can of Club Soda (Replace club soda with one can of Sprite for non-alcoholic)



1. In a glass pitcher combine 12 sprigs of coarsely ripped mint leaves, juice from 2 limes, and simple sugar.
2. Blend watermelon cubes and add to the pitcher. Muddle until mint leaves are broken down.
3. Add rum, club soda, and ice cubes. Stir. (For non-alcholic version add Sprite and ice cubes only.)
4. Pour into mason jar mugs. Garnish with watermelon wedge and one sprig of mint. Enjoy!

Pottery-Barn-Catalog-36 Final1

Lonny Magazine’s Summer Brunch Recipes

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Did you catch Lonny’s colorful summer brunch party yesterday? The average mimosa and bagel bar was taken to a whole new level with the magazine editorial team’s stylish party tips and twists.


Ready to take their ideas and turn out your own stylish fête? We’ve got everything you’ll need to host your own colorful brunch in Lonny’s Shop at — plus, an easy group brunch recipe and one bubbly cocktail 

Photos by Davide Luciano, food styling by Claudia Ficca Screen Shot 2015-03-26 at 5.02.41 PM 

Claudia’s Baked Eggs
1 tablespoon olive oil (plus more for bread)
2 spicy Italian sausages, sliced
2 cloves garlic, minced
1 white onion, diced
1 can diced tomatoes
6 eggs
½ cup ricotta cheese
Basil leaves
Salt and pepper to taste
Crusty bread, toasted in grill pan

Preheat oven to 400°F. Heat olive oil in an oven-safe medium-size skillet (preferably cast iron) over medium-high heat. Cook sliced sausage for approximately 3 minutes per side until nicely browned.

Lower heat to medium and add garlic and onions; season with salt and pepper and sauté for 3 minutes. Add diced tomatoes and bring to a boil; reduce heat and allow to simmer for 10 minutes. Taste for seasoning.

Using a spoon, make six wells into the tomato sauce and gently crack eggs into the skillet. Place the skillet into the oven and bake until egg whites are set, about 15 minutes. Remove from oven and add dollops of ricotta around the eggs. Sprinkle with basil leaves. Serve with toasted bread drizzled with olive oil and sprinkled with salt.


Bubbly Grapefruit Blossom
1 oz Tanqueray No. Ten Gin
1 oz Sweet Vermouth
1 oz Grapefruit Juice
1.5 oz Stellina Di Notte Prosecco

Glass: Champagne flute
Garnish: Grapefruit wedge
Prep: Pour each ingredient, with the exception of the Prosecco, in to a shaker.  Add ice, shake until chilled, strain into a flute and top with chilled Prosecco.

See the rest of the party here and here!

Summer Cocktail Recipe: A Turquoise Margarita

Entertaining, Recipes | | | 1 Reply

Okay, so the snow might’ve just melted outside your front door — but that doesn’t mean you can’t sip on something summery and imagine it’s warm outside, right? Yesterday, we paired up with one of our favorite mixologists, Elayne Duff, to serve up one of our favorite summer cocktails this year.

What is it? A blue (yes, blue!) margarita. This version abandons its classic shade of green for our favorite summer hue. How’s it work? Elayne uses a dash of Curacao to accomplish this extra-tropical shade.

Summer Cocktail Blue Margarita 1

Take a look at this summer cocktail recipe, below!
You can print the recipe here, too. 


 See more of our favorite summer cocktail recipes here.