ThumbnailSpring Vegetable Pasta

ThumbnailVin d’Orange

ThumbnailWorking Through Nerves: Go Big or Go Home

ThumbnailThe Middle Eastern Feast

ThumbnailChicken Paillard

ThumbnailVintage Recipes: Grapefruit Coconut Cake

boston

Home Made Summer: Lunch with Yvette Van Boven in Boston

by Maggie Battista
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I met Yvette van Boven in Paris, where all food folks should have their very first meeting really, right? Yvette and her photographer husband whizzed in from Amsterdam with their little dog. Heidi Murphy and I were in town for lots of projects, including our little piece on Paris and our visit to the best

Eat Boutique at ICA Boston

by Maggie Battista
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Thanks to the support of all of you, Eat Boutique has morphed and grown a lot over the last year. Three thousand people have attended our Markets for small batch indie food – and if you saw me at the 2012 Holiday Market, you must have seen the pure awe in my eyes as you

Holiday Market Insider’s Guide

by Maggie Battista
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After spending all day today meeting new food fans in Cambridge, Massachusetts, I’m so ready to see you on Sunday, December 9. Use this blog post as your insider’s guide to the Holiday Market in Boston – the flow, the makers, the timing, the authors, it’s all here.  We’re plum out of VIP tickets, but for those of

Ana Sortun’s Chef Sets

by Maggie Battista
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Obviously, we love to try and do it all ourselves – homemade jams and cocktails and cheese and anything else delightful and small batch.  But, let’s face it, sometimes we need to ask for help.  Who better to lend a hand than local Boston-area chef Ana Sortun? We’d invite her and her lovely spice blends

Eat Boutique Markets: Are You a Maker?

by Maggie Battista
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The Eat Boutique Fall Market was just a few weeks ago and I already miss all of you – thank goodness for these pretty photo memories! I’ve had some amazing feedback on our last event and hope to answer some of your deepest food gift desires at our upcoming event in December. I’m dreaming about

Eat Boutique Fall Market on Sept 22: More Makers, Event Now Free!

by Maggie Battista
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I love living in New England and especially Boston. This city is a tough nut to crack but once you do, once you brave some of its harsh winters and finally become a local, you’re in forever.  I may get to visit far off places and meet food artisans who tell the very best, quirky

Eat Boutique Fall Market: Meet the Authors {big giveaway}

by Shelby Larsson
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** This giveaway is now closed – Winners will be announced on our Facebook page on Friday, September 14th (in the evening) ** If you have spent any time here on Eat Boutique, you know that we love food. A lot. But we are also voracious readers, consuming cookbooks and great food writing in the

What We’re Loving: Clambake Inspired Dishes

by Lauren Keiper
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A New England Clambake is so very summer: backyard (or beach!), bibs, beer and a crowd.  The traditional menu typically stars lobster (plus melted butter!), with clam chowder, mussels and clams, a hunk of corn on the cob, potatoes and maybe some coleslaw on the side.  After devouring said clambake a few weeks ago and

Wicked Good Barbecue

by Tara Bellucci
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I like to be surrounded by cookbooks.  I let them pile up and inspire me.  Digging in to a new one or leafing through an old favorite make me equally happy.  They are a rainy day comfort, I can pick one up before bed, heck, some even make great beach reads.  And this one –

Strawberry Rhubarb Jam & a “Swapiversary” Party

by Tara Bellucci
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I’m thrilled to help Boston Food Swap celebrate it’s one year mark on June 21, which they’ve aptly dubbed the one year swapiversary.  Organizations like this,  founded to give local food lovers a place to swap abundant homemade, homegrown or foraged food, have a special place in my heart and my kitchen. -Maggie Last June,

Fava Bean Spread with Mint & Preserved Lemon

by Tara Bellucci
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Last month Tara introduced us to  Boston Food Swap,  an organization she co-founded that lets local food lovers swap abundant homemade, homegrown or foraged food.   At this month’s event  she swapped homemade batches of fava bean spread.  She tells us there’s been quite a bounty on hand recently: jams and pancetta to smoked fish,

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