Appetizers

What We Love: French Food Gifts for Any Occasion

by Kate H. Knapp
What We Love: French Food Gifts for Any Occasion

From buttery, flaky croissants with homemade jam to a pot of comforting soup with a crusty baguette, there is just something magical about French food gifts. And we love them all. In honor of our French week—have you seen our other posts on the Café Gourmande, Paris Markets, and Parisian Jam?—we wanted to take a

Socca: Chickpea Flour Crepes You Have to Try

by Denise Woodward
Socca – The Chickpea Flour Crepes You Have to Try

My first taste of Socca was in Nice, where the golden triangles are sold at markets and out of stalls on nearly every corner – it’s practically the city’s official snack! A friend and I ate it up within seconds, marveling over the texture and taste, and wondering how to make it at home. Thanks

What We Love: Savory French Recipes

by Amy Feiereisel
Jam-Cheese-Crepes-French-Recipes-Eat-Boutique

I might have a bit of an obsession with French food (and cafes, and bistros, and markets…). Maybe. That’s why Maggie wanted to spend a little time in Paris this month (via the blog, of course)! We’ve been talking about must-visit eateries in the city, the best outdoor food markets, and a jam shop that

What We Love: Bridal Shower Dishes & Drinks Worth Celebrating

by Kate H. Knapp
What We Love: Swoon-Worthy Bridal Shower Dishes

Five weddings. An entire handful of my dearest and most darling friends are tying the knot this year (four of them within a five-week span!). It’s like the old saying, “when it rains love, it pours weddings.” And with weddings comes bridal showers. I couldn’t be over-the-moon to celebrate the bride (or couple) with family and friends.

What We Love: Spring Pickles

by Amy Feiereisel
What We Love: Spring Pickles

My initial reaction to spring produce is pretty simple – eat everything fresh in sight, often with just a quick drizzle of olive oil or a sprinkle of really nice salt. But after my belly is all filled up with baby greens, my mind turns to saving and preserving some of those lovely, delicate spring

In Maggie’s Kitchen: Exploring Brooklyn, Homemade Ramen Bowls, and Upcoming Events

by Maggie Battista
In Maggie’s Kitchen: Exploring Brooklyn, Homemade Ramen Bowls, and Upcoming Events

Hey there, everyone, I’m still in New York… Brooklyn, actually. It’s most definitely spring here. There are crocuses peeking through grassy patches, flip-flops everywhere, and faces turned up toward the sun. The line to get to the rooftop bar at my hotel is around the corner. I’m going to soak it in and make this

What We Love: 10 Crackers and Crisps Perfect for Food Gifts

by Kate H. Knapp
What We Love: Crackers & Crisps

One of my favorite things to bring to a potluck or a friend’s dinner party is a well-crafted cheese platter or a homemade dip. And, in these moments, plain-old crackers simply won’t do as an accompaniment. I want something unique, delicious, and above-all made with love. It turns out I am not alone in this desire and I found a

What We Love: Spring Recipes

by Amy Feiereisel
What We Love: Spring Recipes

Believe it or not, it’s officially spring! Okay, so maybe the flowers aren’t in full bloom; perhaps they’re buried under a few feet of white powder, but we are nearing the end of Winter 2015, and that is something to definitely be celebrated. Warmth is coming, along with the first salad greens of the season,

What We’re Loving: Party Dips to Please a Crowd

by Kate H. Knapp
What We’re Loving: Party Dips to Please a Crowd

Ok, here goes. I am not, nor have I ever been, a football fan (please don’t hate me). I am, however, a huge fan of any excuse to bring people together and eat, which is why I tend to like sporting events like the Superbowl. I mean, what’s not to like? Friends gather together over a variety of finger

Five Reasons to Love Share Boards (and What’s a Share Board?)

by Maggie Battista
Share Boards: Why I Love Them and YOU Should Too

As we head into the last celebration of 2014, I wanted to gush for a moment on what you probably call cheese plates or meat plates or some-plate-filled-with-cheese-and-meat-and-crackers-and-such. I now affectionately call them “Share Boards” — because they always end up being big boards or entire tables filled with anything delicious upon which we all

Chestnut Pear Tatin

by Sean St. John
Chestnut Pear Tatin

Ever since Paris, chestnuts have been that dreamy food that instantly evokes wintertime. Like hot dogs or pretzels are to New York City, chestnuts are to Paris, dotting every corner when you begin to see your breath. Sean shared this celebratory recipe to get us in the holiday spirit. Go roast some chestnuts, okay? xo-Maggie

Pickled Fennel

by Maggie Battista
Pickled Fennel

With six bulbs of fennel hiding out in my fridge and a small village set to descend for Thanksgiving, I made this condiment for my big share boards that hang out all day. A share board is essentially a platter filled with all sorts of delicious bites that guests can share as an appetizer or

Celebrate Beaujolais Nouveau with a French Dinner Party

by Kate H. Knapp
What We’re Loving: Beaujolais Nouveau Dinner Party

With Beaujolais Nouveau Day fast approaching (the third Thursday in November every year), we’re putting on our menu-planning hats and coming up with ways to celebrate the new wine. Bottled just 6 to 8 weeks after harvest, Beaujolais has very little tannin and typically is quite fruity and light. In fact, some find the purple-pink wine

Travel Bite: Berkshires’ Mezze Bistro + Farm Egg on Peas, Favas, and Scapes

by Kate H. Knapp
Travel Bite: Berkshires’ Mezze Bistro + Farm Egg on Peas, Favas, and Scapes

In the last few days, I’ve shared some of my favorite makers and a killer coffeehouse in western Massachusetts’ the Berkshires. Now I’d like to tell you about a lovely spot for a one-of-a-kind dinner, as well as a recipe for you to try at home. It’s no secret that I love to share food. You see,

Earl Grey & Gin Cured Salmon Appetizer Toasts

by Sean St. John
Earl Grey & Gin Cured Salmon Appetizer Toasts Recipe

I first found smoked fish when living in Manhattan; every Jewish-style deli worth its weight offered a great option. Smoked mussels were popular at my Maine wedding. And now, I generally only eat smoked salmon during layovers at London’s Heathrow Airport when I treat myself to a little fish and a lot of wine during

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