ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

breakfast

French Crepes from Clementine in the Kitchen

by Luke Poling
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In a lifetime of reading, I’ve found that the best books often act as time machines transports to another place and time, willing to take you there whenever and wherever you open their pages.  Samuel Chamberlain’s “Clementine in the Kitchen,” is a book that has been doing this time-travel magic for its readers for over

Cranberry Ginger Scones

by Denise Woodward & Laudalino Ferreira
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It is early Christmas morning…… The snow is softly falling and covering the last remains of the reindeer’s paw prints, as I walk up the pathway to your home.  I can smell fresh roasted coffee brewing, as I reach for the front door.  I give a gentle tap-tap-tap, and you greet me with a warm

Homemade Granola

by Karen Covey
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I met Karen at a food writer dinner earlier this year and now, lucky me, we’re friends. When she offered to profile The Wicked Oyster, I jumped on the opportunity to share the Cape Cod gem with all of you. This place is wonderful, kind of like Karen’s site, Gourmet Recipes for One. Karen’s easy

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:

Homemade Fried Dough

by Maggie Battista
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As a kid, I had a long list of foods that made me take notice and instantly salivate, luring me away from whatever game I had imagined lately. I often played “shopping” with whoever would have me, turning my parent’s house into a store where everything had a price tag and I had a huge

Chocolate-Dipped Biscotti

by Meagan Micozzi
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I’ve always felt that biscotti are such a sophisticated thing to eat. Like, a little too sophisticated for me. Like, I’m really not sure that I’m cool enough to hang with this dessert. Biscotti, you’re so intimidating. But life is all about facing our fears and trying to be as cool as you can, so

Meyer Lemon Marmalade

by Maggie Battista
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I believe we’ve gone a little overboard in the Meyer lemon category as of late. Perhaps it hasn’t phased you, but it certainly has me. Still, I can’t get enough of these darling little suckers, sweet and tart at the same time, kind of like the best people I know. And I just keep ordering

Buttermilk Scones

by Shelby Larsson
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I don’t know about you, but we are REALLY excited about the royal wedding here at Eat Boutique.  Lovers of all things British, we get especially excited about the notion of the afternoon tea and all of the lovely things that go along with it, like clotted cream, light and fluffy scones, bright jams –

Fried Plantains in Coconut Oil

by Maggie Battista
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While it seemed unusual to me at the time, I grew up in a fairly typical immigrant home where two families lived in one house, only separated by a staircase. Downstairs in our part of the house, my Honduran mom tried very hard to be a typical American housewife, brushing aside some of her Latin

Homemade Cocoa Mix & Marshmallows

by Shelby Larsson
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It is the beginning of February and this week I purchased a new puffy winter coat, a hat with a wide brim, new fleece gloves and the world’s greatest waterproof boots.  I know what you might be thinking: shouldn’t I have thought about securing these items earlier in the season? Perhaps covering all my winter

Perfect Pancakes

by Shelby Larsson
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Sometimes all you need is a change of scenery. I am lucky enough to have spent a great deal of time in the lakes region of the great state of Maine in my life. However, the ease and familiarity of having a family cabin in Western Maine sometimes makes it difficult for me to go

Pumpkin-Spice Muffins

by Maggie Battista
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About three years ago, as I was watching an episode of the Martha Stewart Show, I had my own mini-epiphany. I was watching a young, self-taught baker school Martha in the ways of organic, all-natural, vegan baking. Martha, the expert at basically everything, was being nudged around by a slight and slightly spicy Erin McKenna,

Egg-Pasta Frittata

by Maggie Battista
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My fridge is full, bursting at the seams with too many farm-stand delights – beets, greens, leeks, fresh eggs – and a new batch of grocery store staples. Yesterday’s pumpkin cheesecake experiments are also taking up at least half of a shelf, forcing big pile-ups of mushrooms, cheeses, and leftover spaghetti, all teetering and tall.

Maine Blueberry Breakfast

by Maggie Battista
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I hate to sound cliche but a summer vacation in Maine wouldn’t be complete without blueberries. That said, I didn’t get sucked into cliche cooking by making blueberry pies or tarts or muffins. Oh my no! I get so bored with the same old berry recipes. There may be nothing quite like a blueberry pie,

Perfect Breakfast, Fried Egg on Leftover Pizza

by Maggie Battista
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Okay, what’s wrong with this photo? A few things: I broke the yoke before I took the photo, damn it. I was hungry! I could have taken the shot from a better angle, frankly. The egg is a little, slightly, a teeny bit over-cooked. The fact that we had leftover pizza at all is just

Peanut Butter Pancakes with Blackberry Syrup

by Maggie Battista

This was one of those mornings when nothing but pancakes would do. We don’t eat pancakes all that often any more; we’ve regimented our exercise and eating habits and breakfast typically consists of eggs, sprouted wheat toast and some coffee or juice, if time permits. But on the weekends, especially this holiday weekend when there’s

The New Camera and Garden Tomatoes

by Maggie Battista

I’m in the midst of breaking in the new camera over a Mozzarella & Swiss Chard Frittata and Garden Tomato Salad. The frittata is like all my other ones – a great mixture of eggs, cream, salt and pepper piled on top of sauteed vegetables. In this case, I cooked up some swiss chard and

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