Category Archives: Entertaining

Traditions, Tips and Tinsel: Camille Styles’ Holiday Favorites

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To us, the holidays aren’t the holidays without tradition — whether it’s making new ones, or repeating old ones. We love that Camille Styles embraces both in her book, Camille Styles Entertaining. It’s this reason among many others that we’ve chosen this talented gal as our Designer Spotlight for the month of December.

Make sure to take a look at Camille’s amazing ideas on, and read the rest of her holiday traditions and favorites, below.

Plus, check out more of Camille’s great tips and tricks here and here.

CSBook_FallTableTop-pg 52

What new traditions (if any) are you looking forward to this year?
This Thanksgiving, I’m starting a new tradition that I’m calling “Gratitude Cards” to set aside a time when everyone can focus on their blessings and share with the family. During dessert, I’ll pass handmade cards around the table and ask everyone to write their name on one side, and on the other, jot down what they’re grateful for this year. Once everyone’s read their answers aloud, I’ll pack all the cards into a large envelope and write the date on the front. Doing this every Thanksgiving will be such a fun way to log our family’s growth and follow everyone’s personal journeys over the years.


What’s your favorite way to get you and your home in the holiday spirit?
I use the long Thanksgiving weekend to get a jump-start on transforming my home for the holidays. I crank up the Christmas tunes, unpack the boxes of décor from the attic, and my husband, daughter and I head out to buy our Christmas tree. Starting early and giving myself enough time to get it done allows me to really enjoy the process before the craziness of December kicks in.

What’s your motto when it comes to holiday decorating?
Focus on the elements that will make an impact. Instead of putting pressure on yourself to deck out every corner of your home, choose the key areas (say, the fireplace, front door entryway, and dining room table) and turn those into statement-making spots that will make the entire house feel festive.



Traditional holiday meal:
My English mother-in-law’s roast beef with horseradish sauce and Yorkshire pudding.

Most delicious holiday cocktail recipe:
Prosecco with Sugared Cranberry skewers (To make them, boil equal parts sugar and water until sugar dissolves, then submerge cranberries in the simple syrup. Use a slotted spoon to transfer to a cooling rack, and allow to dry for an hour. Roll cranberries in a shallow bowl filled with sugar to coat, then allow to dry completely.

Favorite holiday indulgence:
Christmas morning breakfast is always my mom’s famous almond kringle bread (made into a heart-shape!) – layers and layers of flaky pastry and rich almond paste.

Most cherished holiday decoration:
I have the Christmas tree ornament that my parents gave me on my first birthday – It’s a little bear on a sleigh that’s been glued back together countless times, and I always love unpacking it every year and hanging it on the tree.

Favorite holiday song:
Carol of the Bells.

Go-to holiday party outfit:
I buy a new cocktail dress every holiday season and wear it to at least a couple different occasions. It’s really the only time of year that I wear something with sparkles or jewels on it, but ‘tis the season! I’ll typically pair it with black tights, girly black satin pumps, and a fun colorful clutch.

COVER IMAGE on table

See the rest of Camille’s profile on here. 


A Pottery Barn Holiday Gift Basket Giveaway with Julia of Lemon Stripes!

Entertaining, Holiday | | | 2 Replies


We love the way Julia from Lemon Stripes does Christmas! That’s why we teamed up with her for a special holiday gift basket giveaway with some of her favorite Pottery Barn picks. 


Here’s how to enter:
Make sure you’re following @potterybarn and @lemonstripes on Instagram.

Regram our Instagrams or post any of the photos in this post to your Instagram using the hashtag #PBxLemonStripes.

You can enter 1 time each day until December 4th. (See official rules here.) Good luck!


What do you win?
Everything you see pictured in the basket (including the basket itself)!

Some of Julia’s favorite Pottery Barn items: Our Faux Fur Throw, Faux Fur Pillow CasePlaid MugPlaid Napkins and Chanel Books.

PLUS A one-month supply of Nourish SnacksJulia’s favorite holiday scented candle & hand soap, polka dot socks, a striped jewelry dish, set of marble coasters and a sparkly mini emergency kit!

PS: Don’t forget to check out Julia’s blog, here.

Bestovers 101: Make the Most of Your Thanksgiving Leftovers

Entertaining, Recipes | | | 1 Reply

Written for Inside & Out by Alison Strickland of Two of a Kind 

Thanksgiving Bestovers copy
It’s the day after Thanksgiving. The last thing you want to do is spend time in the kitchen. But you still need to eat – and feed hungry guests if they’re staying with you. With a few extra ingredients and a little prep work, you can transform your Thanksgiving leftovers into a fresh and filling meal.

Here’s what you’ll need to make turkey Cobb salad for a small crowd (4-6 people) with a side of cranberry sauce and brie crostini:

Leftover turkey
Leftover roasted vegetables – like Brussels sprouts and butternut squash
Leftover cranberry sauce
Eggs, apple smoked bacon, avocado, lettuce
French baguette
Double cream brie

Turkey Cobb Salad_close copy

Keep things casual and serve the salad family style. You can dress and toss it all at once or leave it undressed and let guests help themselves (my preference as it accommodates vegetarians, who can pick around the bacon and turkey, and prevents soggy greens). You can even let everyone assemble their own crostini.

Turkey Cobb Salad
Makes 4-6 servings

3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
2 garlic cloves, minced
sea salt and freshly ground black pepper, to taste

6 strips apple smoked bacon
3 eggs
10 cups spring mix
1 turkey breast, cut into 1/2” cubes
2-3 cups roasted Brussels sprouts
2-3 cups roasted butternut squash
1 large avocado, cut in half lengthwise and then crosswise into 1/4”-thick pieces
1 cup candied pecans, roughly chopped (optional)

Turkey Cobb Salad copy

Make the dressing: Combine the dressing ingredients (canola oil through garlic) in a small jar with a lid and shake vigorously until emulsified. Season with salt and pepper to taste. Set aside or refrigerate for up to 1 week.

Make the salad: Preheat oven to 400 degrees. Line a baking sheet with foil and lay bacon in a single layer on the baking sheet. Bake for 12 minutes, remove from oven and pour off bacon grease. Bake for an additional 3-8 minutes until crisp. Remove bacon from oven and transfer strips to a paper-lined platter to drain and finish crisping. Cut strips into 1” Set aside.

Place eggs in a small sauce pan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover and let stand for 12 minutes. Transfer eggs to a small bowl and cover with cold water; let cool and peel. Slice eggs in half lengthwise and then crosswise into 1/4”-thick pieces. Set aside.

Spread lettuce in a large serving platter. Arrange bacon, eggs, Brussels sprouts, turkey, butternut squash, avocado and candied pecans in separate rows.

To serve, drizzle with dressing, season with salt and pepper, and toss to combine. Or let guests serve themselves and dress the salad to their liking.

Turkey Cobb Salad_plated_close

Cranberry Sauce and Brie Crostini
Makes 4-6 servings

1 French baguette (homemade or store-bought), sliced diagonally into 1/2”-thick pieces
Cooking spray
Double cream brie

Cranberry Sauce and Brie Crostini_Close copy

Preheat oven to 350 degrees.

Lightly coat both sides of baguette slices with cooking spray and arrange on a baking sheet. Bake for 10 minutes, flip baguette slices and cook for an additional 10-15 minutes or until golden brown and crispy. Let cool on the baking sheet.

Top baguette slices with brie and cranberry sauce, and serve.

From Our Homes to Yours: Thanksgiving Tips from Pottery Barn, Pottery Barn Kids and PBTeen

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Happy Thanksgiving from our homes to yours! We’re starting off our day of thanks by looking back — take a peek at some of our favorite photos, tips, tricks and ideas for Thanksgiving this year!

Thanksgiving Roundup from Pottery Barn

1. Last Minute Thanksgiving Seating Tips/ 2. Dream Thanksgiving Table Decorating Tips/ 3. Thanksgiving Pumpkin Brulée Tart with Gingerbread Crust/ 4. A Friendsgiving Celebration for Kids / 5. Thanksgiving Soup Recipe / 6. Thanksgiving DIY Placecards and Placemats/ 7. DIY: Cutest Thanksgiving Garland/ 8. Motivation Monday: Thanksgiving Edition/ 9. Stamped Feather Place Cards

Dessert First! Thanksgiving Pumpkin Brulée Tart with Gingerbread Crust Recipe

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Not that there’s anything wrong with plain ol’ pumpkin pie (We all love the canned stuff — don’t lie!) — but this Thanksgiving, Melina from Sugary & Buttery has inspired us to step up our dessert game a little.

Melina’s ridiculously indulgent tart (seen here on our Gabriella Dinnerware and Ikat Napkins) will see your pumpkin pie and raise it by an extra-creamy filling, a crunchy bruléed topping and a spicy gingerbread crust. Yum! Read on to get the full recipe below.


Thanksgiving Dessert Recipe: Pumpkin Brulée Tart with Gingerbread Crust 

For the crust:
1 cup all-purpose flour
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
½ teaspoon cinnamon
½ teaspoon ginger
pinch of cloves
pinch of all spice
pinch of nutmeg
pinch of salt

For the filling:
1 can pumpkin puree
1 large egg
2 egg yolks
3/4 cup half-and-half
1/3 cup sugar, plus more for caramelizing top
1/2 teaspoons ground cinnamon


In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).

• Gently knead in the flour with your hands until just incorporated.

• Roll each out the dough on a lightly floured work surface, then place into a greased 10 inch tart pan.

• Preheat oven to 375°. Bake the crust until dough is starting to brown, 25 to 30 minutes.

• Meanwhile, blend filling ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into pre-baked tart shell.

• Reduce heat to 325°. Bake tart until custard is set and is slightly puffed at edges, about 30 minutes.

• Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.

• Remove tart from pan and set on a serving platter. Sprinkle top generously with sugar. Pass flame of a blowtorch over top until sugar melts and turns golden brown. Let sugar cool until hard, then cut into pieces.



3 Easy, Small Space Thanksgiving Dinner Seating Tips from Camille Styles

Entertaining, Holiday | | | 1 Reply

Thanksgiving is all about celebrating with family and friends — but what’s the best way to squeeze all the people you love into a small space? Don’t stress — entertaining maven and style expert Camille Styles is here to save the day with her small space Thanksgiving dinner seating tips. 

Don’t forget to check out Camille’s new book, Camille Styles Entertaining, for even more of her clever tips and tricks. PLUS, stay tuned for our new exclusive feature with Camille launching next week!

CSBook_Thanksgiving-488 pg 80

I love a super cozy vibe at Thanksgiving — everyone sitting shoulder-to-shoulder around a table overflowing with food. Here are 3 ideas for embracing the coziness at your Thanksgiving dinner without feeling cramped:

1. Rethink your furniture arrangement. So your 4-person kitchen table won’t fit all the friends and family you’d like to seat for the feast? Consider moving the dining table into the living room, and extending it with folding tables that you can line up end-to-end and cover with a pretty autumnal tablecloth. It’ll make the dining table the unexpected focal point of the room, plus open up all kinds of space you didn’t know you had. 

2. Ditch the table altogether. Just because it’s Thanksgiving doesn’t mean you have to embrace traditional seating arrangements. If your guest count exceeds the number that can be seated at a table in your space, consider setting up a buffet with all the food on the counter, a self-serve bar in the living room, and let people fill their plates and lounge on the couch, floor cushions, kitchen island – wherever they’d like to perch! This kind of party creates a really relaxed vibe where guests are truly invited to kick off their shoes and stay awhile.


3. Don’t strive for perfection. Hosting Thanksgiving does not require Martha-like perfectionism. This is a holiday that’s about counting our blessings, so ditch the pressure, stress, and unrealistic expectations, and instead embrace an attitude that puts the focus back on having fun and creating great memories with the people you care about. Remember, your guests don’t want to be impressed – they want to be welcomed into a warm and inviting atmosphere to eat delicious food and savor great conversation!

See more of Camille’s amazing Thanksgiving tips and tricks, here. 

Photos by Buff Strickland

How to Set Your Table for Thanksgiving with Paprika Southern Magazine

Entertaining, Holiday | | | 6 Replies

Thanksgiving Tabletop

Written exclusively for Inside & Out by Christy Hulsey of Colonial House of Flowers

Thanks to my mom my sister, I’ve been setting a proper table for as long as we can remember — basically since we were two. I believe a table is one of those things that we all should know — uncomplicated and effortless. So, I’ve asked Paprika Southern to help me break it down for you, with pretty pictures to look at of course!

The most important thing to keep in mind is that you eat a meal starting with the utensils moving from the outside and working your way in. Here’s some more table setting tips and tricks to show you how to set your Thanksgiving table in proper style this year:


Plates. The largest chargers sit under the entree plate — choose something pretty and fun for color and texture! Top the entrée plate with an appetizer plate. The bread and butter plate rests at the top left in the 10:00 position with the butter knife on top of it at a slight angle.

Stemware. Glasses sit to the right at the 1:00 mark. Choose red, white (Or both!) or a beer glass to sit close to the plate. Pick any number of glasses up to five. The smaller glasses always go up front. Water and champagne glasses sit right above the wine glass, barely to the left.


Flatware. I always lay the silverware last, making sure they’re evenly spaced. Put the dinner knife to the right of the dinner plate. The cutting edges of knives face toward the plate. Spoons go next to the knife. The largest fork goes to the left of the plate moving out with the salad fork with the specially shaped fish fork last. Any remaining flatware, like a dessert fork or coffee spoon, should be placed horizontally above the plate at 12:00.


Napkins. Traditionally, the napkin goes on top of the dinner plate. However, depending on the aesthetic of the event, I like to mix it up to match the party. The napkin is the perfect place to add a festive touch of whimsy, like a sprig of rosemary, a mini-gourd, a feather or a dried autumn leaf.

Thanksgiving Centerpiece Paprika Southern

Centerpieces. I love a party that’s full of personal touches. And it’s no surprise that I believe a properly set table is incomplete without a centerpiece. Anything will do, and the possibilities are endless — from a clever arrangement of food, fruit, pine cones, leaves, flowers, evergreen boughs or a pretty mix of it all.

These basic rules will work for almost any event, but of course, rules are made to broken! These guidelines can be paired up or down to suit the personality of the affair.

American Grown Pine Cone Lilies: Margie Tygart and Peggy Beam
California Grown Organic Lavender: FloraOrganicaDesigns
Santino Stemless Wine Glasses: Pottery Barn,
Florals: Amanda Currier, Christy Hulsey, Melissa Bottoms of Colonial House of Flowers
Produced with Camp Makery
Styling & Photography: Siobhan Egan + Bevin Valentine Jalbert of Paprika Southern
Venue: Cohen’s Retreat
Wine: Cameron Hughes Wine