ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

bread

Bourbon Banana Bread Pudding

by Shelby Larsson
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I made a new baking discovery last weekend. As I sat inside, cozy and warm, watching the snow fall (finally!), I had the urge to whip up something delicious.  Looking through my rather bare cabinets, I briefly lamented that the season would not lend itself to a pretty tart brimming with fresh strawberries or blueberries,

Curried Carrot and Sweet Potato Soup

by Shelby Larsson
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Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic

Blueberry Bread Pudding Recipe

by Shelby Larsson
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I’ve got a thing for Maine blueberries. I know I’m not the only one. All year long, I try hard to avoid the berries that show up suspiciously at the market out of season. By the time June hits, I sometimes can’t help myself and will buy a few pints of cultivated blueberries from New

Raspberry Rhubarb Compote on Local Honey Cake

by Shelby Larsson
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When a food myth favors my preferred lifestyle, I typically accept it with gusto. Case in point: red wine and coffee are good for your heart. Great! Done! This means I can indulge in a nightly glass of red wine and enjoy my morning caffeine jolt without worry. Same goes for that dark chocolate claim:

Jim Lahey’s My Bread

by Maggie Battista
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I’m going to be a broken record for a moment. I’m going to say something that’s been said over and over again. Jim Lahey’s No-Knead Bread Recipe changed my life. Making bread on your own, with flour, water, salt and yeast, is so easy and has given me this feeling of invincibility. I feel like

Homemade Focaccia

by Maggie Battista
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I’ve been experimenting with all sorts of homemade doughs. To conduct my fun experiments, I need flour so the husband indulged me by buying 20 pounds of my favorite flour, the double 00 grade. Doppio zero is a highly refined flour that is soft (like powder) and very high in protein, well-suited for making all

Bye Bye, Vesuvio Bakery

by Maggie Battista
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An old friend shared this photo on Facebook earlier this morning. Without much fanfare or publicity, Vesuvio is gone. I don’t live in New York City any longer, but I’m still very, very sad. I had a tiny apartment around the corner from this spot in the ’90s. The bread was very good, but the

Irish Brown Bread

by Maggie Battista
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I have been fairly out of pocket the last few weeks. It’s tough to keep a full time job, work on a food site & get your home ready for the holidays. I vowed to get ahead this weekend and pile up a few holiday recipes. Being part of a big Irish family forces you