Like a dynamic work of art, a statement rug captures attention. Bold color, dimensional texture and an eye-catching pattern instantly transform a room.
A real showstopper, our whimsical Peacock Area Rug is a rug you build your room around. It struts its stuff with fabulous detail. Peacock plumes – a symbol of wealth and beauty – are fashioned of pure wool in shades of emerald and sapphire.
Graceful geometric designs and new-again shag rugs assert themselves without being overbearing. Geometric rugs draw upon classic and often very symmetrical patterns, yet feel spontaneous and full of energy. Shag adds irresistible texture, especially to modern interiors that emphasize straight lines and hard edges.
Layering a smaller statement rug over carpet or a solid-colored rug builds captivating dimension. Imagine the effect when you top a neutral, rectangular rug with the black-and-white, asymmetrical Zebra Striped Cowhide Rug. Or by simply framing a desk with a patchwork hide rug, you transform the ho-hum home office into a vibrant workspace.
For more tips on how to choose a rug, read “Decorating with Rugs: Softness and Style Underfoot.”
When the AFC’s top-seeded Patriots take on the NFC’s top-seeded Seattle in The Big Game, it promises to be one of the greatest battles on the gridiron.
It’s a classic old guard vs. new guard matchup. And we’re not talking football here. Sure, the game contrasts an imposing offense with a daunting defense, and pits a venerated quarterback against a young gun. But it’s more than that.
It’s Northeast vs. Northwest. Dunkin’ Donuts vs. Starbucks. Cheers Frasier vs. Frasier Frasier. Italian meatballs vs. Sockeye Salmon.
So we give you sliders fitting for such a contest. Yes, sliders. This mini burger has evolved from late-night diner fare to exalted bar snack. And both cities do this haute comfort food right. When Food & Wine came out with it’s “Best Sliders in the U.S.” list, Seattle and Boston both made the cut.
Made for convenience, this ultimate finger food is a great matchup with beer and scores big with a crowd. Serve alongside a beverage tub brimming with full-flavored craft brews from either city.
Courtesy of Cooking Light
These little burgers deliver big flavor. Melted mozzarella and savory meatballs are nestled within a fluffy water roll. Marinara sauce replaces the ketchup and basil serves as a sub for lettuce. You might just have a new party favorite.
Serves 6 (two sliders each)
¼ cup panko (Japanese breadcrumbs)
1½ Tbsp. minced fresh basil
½ tsp. kosher salt
12 ounces ground sirloin
1 large egg
1 garlic clove, minced
12 water rolls, halved lengthwise
4 ounces fresh mozzarella cheese, cut crosswise into 12 thin slices
1 cup lower-sodium marinara sauce (such as McCutcheon’s)
12 fresh basil leaves (optional)
Preheat broiler to high. Gently combine first six ingredients in a large bowl, being careful not to overmix. Divide beef mixture into 24 equal portions; gently shape each portion into a meatball (do not pack). Arrange rolls, cut sides up, on a heavy baking sheet; broil 30 seconds or until very lightly toasted. Remove roll tops from pan.
Arrange meatballs on a broiler pan coated with cooking spray; broil 3 minutes or until browned. Turn meatballs over; broil 2 minutes or until desired degree of doneness. Arrange two meatballs on bottom half of each roll; top each slider with cheese slice. Broil 1 minute or until cheese melts.
Place marinara sauce in a microwave-safe dish; cover and microwave on high for 1½ minutes or until thoroughly heated, stirring once. Place two sliders on each of six plates; spoon about 1½ tablespoons sauce over each sandwich. Top each slider with basil leaf, if desired, and bun top.
Transfer to a Hot-Cold Tray to keep the burgers warm throughout the game.
Courtesy of Coastal Living
These Sockeye Sliders pack a punch thanks to the spicy Wasabi-Ginger Aioli.
Serves 9 (two sliders each)
½ cup mayonnaise
1 tsp. wasabi paste
1 Tbsp. minced or grated fresh ginger
1 tsp. rice vinegar
1 Tbsp. chopped fresh cilantro
1 (1½ lb.) sockeye salmon fillet, skin and pin bones removed
¼ cup bottled sweet chili sauce
18 mini buns
½ cup packed arugula
Preheat broiler. Combine first five ingredients in a small bowl. Cover and chill until ready to serve.
Cut salmon into 18 (1½” x 1½”) pieces, and place on a lightly greased aluminum foil-lined baking sheet. Brush with chili sauce. Broil 3 to 5 minutes (for medium) or until desired degree of doneness.
Spread 1 tsp. wasabi-ginger aioli on bottom of each bun. Layer with salmon, a dollop of aioli, arugula and the top buns.
Need more seating for the game? Check out our amazing assortment of bar stools.
Delicate details, fantastical flourishes. A 17th century fusion of Asian decorative elements, Chinoiserie never seems to go out of style.
Chinoiserie literally means “Chinese-esque.” Pronounced “shin-wahz-ree,” this French term refers to a mix of Asian decorative elements adapted by European craftsman in the 17th century.
Imitating the delicate trailing flowers, fanciful creatures and pagoda shapes found in Chinese porcelain, artisans copied the style onto objects, wallpaper and even architecture. Chinoiserie still lends a fresh and exotic flair to a space, easily meshing with a range of decorating styles.
The most characteristic example of Chinoiserie, vibrant blue and white porcelain jars enliven a tabletop or mantel with their dynamic designs. Inspired by Ming Dynasty creations, pieces like our Dragon Ginger Jar add unmistakable impact.
Chinoiserie’s feminine flair adapts well to bedrooms and baths. An easy way to incorporate the style is with throw pillows, bath linens or even bedding, as with the charming Margeaux Chinoiserie Bedding, which flaunts lush peonies and long-plumed birds in subdued watercolor-like shades.
What if we told you we found a wine that could take you from appetizers to dessert? One wine. One glass. From nibbles of cave-aged cheeses to a succulent steak or gorgeous rib roast dinner, and right to a decadent chocolate dessert.
Just what wine is this versatile? An Argentinian red produced by a Bordeaux native.
Malbec is Argentina’s star red, and few do it better than Frenchman Hervé Fabre. A charming man with an easy laugh, Hervé tends his vines in the Andes foothills, where day/night temperatures vary as much as 50 degrees. Through this labor of love, Hervé was named 2010 Argentinean Winemaker of the Year at the prestigious International Wine & Spirit Competition, presided over by a group of very selective Masters of Wine.
For this 2012 Reserva, Hervé hand selected the ripest fruit from his prized 40-plus-year-old vines and treated it to a long 12 months in fine French oak. The last vintage of this smooth release earned 94 Points from top guide Guía Peñín. The Wine Advocate was also a fan, praising its “ripe, pretty bouquet of blueberry and violet aromas … a very classic style.” Part of the Frontgate Reserve Top 12 hand-selected wine collection, it’s our featured Wine of the Month.
The wine presents beautifully. Deep ruby with violet tones. Very intense aromas of red cherries and spices. Complex and well balanced with vanilla and cocoa notes from the oak, plus a sweet, silky finish. When guests dine at the winery, Hervé loves to serve this with a dark chocolate cake. You’ll love serving it to guests, too.
|The Wine:||HJ Fabre Malbec Reserva 2012|
|The Maker:||Hervé Fabre, 2010 Argentinean Winemaker of the Year at the International Wine & Spirit Competition|
|The Acclaim:||2011 vintage earned 94 Points from top guide Guía Peñín|