Breakfast

Multigrain Breakfast Porridge with Bruleed Bananas and Coconut Flakes

by Sheila Jarnes
Multigrain Breakfast Porridge with Bruleed Bananas and Coconut Flakes

On the weekends, I make a porridge so similar to this one. With bruleed bananas and coconut flakes and all those good-for-you grains, this version by Sheila is darling and scrumptious. It will make a weekend get-together extra nutritious… and sweet. ~Maggie This time last year, I was working at a lovely, charming cafe in

Adding Whole Grains to Your Morning with Maker and Cookbook Author Megan Gordon

by Kate H. Knapp
Adding Whole Grains to Your Morning with Maker and Cookbook Author Megan Gordon

As many of you know, we’ve been long-time fans of Marge Granola and have worked with her for more than three years. So we were pretty tickled when its founder, Megan Gordon, wrote an entire cookbook, Whole Grain Morning: New Breakfast Recipe to Span the Seasons, last year devoted to eating a happy and healthy breakfast. To

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,

Cranberry and Cocoa Nibs Morning Muffins

by Denise Woodward
Cranberry and Cocoa Nibs Morning Muffins

January is for lighter eating, apparently. But I say, go big or go home with these fresh, bright, crunchy muffins. With a pat of butter or even a swirl of tangy yogurt and chewy honey spread in between muffin halves, they’ll make your morning right. -Maggie They say the most important meal of the day

Warm Rice Pudding with Caramelized Apples

by Molly Shuster
Apple Vanilla Rice Pudding

Just because it’s January doesn’t mean we’ve given up on sweets altogether; we’re just paying closer attention and wholly focused on the ones that matter. And when presented with a stunner like this, a dessert full of sweetened, aromatic rice and tart, warm apples, all of us at Eat Boutique pay attention. Don’t wait for

Maggie’s Kitchen Memo: Pop-Up Shop, Donuts, Coffee and Food Gifts

by Maggie Battista
Maggie’s Kitchen Memo: Pop-Up Shop, Donuts, Coffee and Food Gifts

Hello and the happiest of Mondays to you, It’s finally December, the moment many of us have been awaiting all year long, and the perfect excuse to sing aloud and bake non-stop — or maybe that’s just me. (Oh, please tell me that’s not just me!) Here are a few other things I wanted to

Spiced Pumpkin Bread with Walnuts, Ricotta, and Pomegranate Seeds

by Judi Cutrone & Nicole Ziegler
Spiced Pumpkin Bread with Walnuts, Ricotta, and Pomegranate Seeds

Let’s backseat every other kind of homemade bread, the quintessential food gift, for just a moment to gaze at this fall and winter stunner. Judi’s Spiced Pumpkin Bread is the sort of edible gift I want to receive from my neighbor (hint hint) or an Eat Boutique colleague (hint hint hint). You bring the bread, I’ll bring the

How to Be a Zen Hostess and Cranberry Crumb Muffins

by Maggie Battista
Cranberry Crumb Muffins and Why You Should Have No Fear This Thanksgiving

Recently, I was speaking with someone about the fear they feel during Thanksgiving… actually whenever she prepares a meal for folks. She shared a story about a crying fit from last Thanksgiving, when the sweet potatoes came out of the oven with a burnt layer of marshmallows on top, all black and crispy. She started

Mrs. Wheelbarrow Dishes About Her New Cookbook & Rugelach

by Kate H. Knapp
Mrs. Wheelbarrow Dishes About Her New Cookbook & Rugelach

It may come as no surprise that we here at Eat Boutique are wild about the fine art of preserving foods, and simply can’t get enough of innovative ways to save seasonal items for year-round enjoyment. This is why we’re absolutely in awe of Mrs. Wheelbarrow, aka Cathy Wheelbarrow, and her new cookbook, Mrs. Wheelbarrow’s

What We’re Loving: Homemade Breakfast Bars

by Kate H. Knapp
What We’re Loving: Homemade Breakfast Bars

For me, breakfast-on-the-go once meant nothing more than coffee in a travel mug. Thankfully, I have since learned the importance of the first meal of the day. And though I still rely on my trusty travel cup o’ joe to start my morning off right, I now accompany it with something a bit more substantial. The

What We’re Loving: Pancakes

by Amy Feiereisel
What We’re Loving: Pancakes

Pancakes are magic. They mean home and comfort and lazy mornings and mickey-mouse shaped stacks, ready for gobbling. My favorite Sundays were those my father declared as Breakfast-for-Dinner days; which, of course, meant pancakes. So when I heard September 26 was National Pancake Day? Well, that warrants some celebration, and some of the most funky,

Individual Plum-Frangipane Crostatas

by Molly Shuster
Individual Plum-Frangipane Crostatas

Sometimes only non-pie will do, and these little crostatas are the perfect non-pie desserts to spread out along a big late summer party buffet, or to wrap individually as tiny good-bye summer food gifts to your dearest. Thanks to Molly, you can also fit them snugly into a lunchbox right about now too, and that

What We’re Loving: Lemons

by Kate H. Knapp
Seven Lovely Lemon Recipes

Lemons are so lovely. They can make a cup of tea cozy, cool a hot afternoon, elevate a hum-drum dish, and add zest to an otherwise zestless dessert. Gorgeously tart citrus are a cook’s best friend and a baker’s delight; finding a home in both the sweet and savory, as well as in my heart.

What We’re Loving: Cherries

by Amy Feiereisel
What We’re Loving: Cherries

So I might have this all-consuming love of cherries. The sort of love that has me justifying a giant paper bag of the ripest ones as lunch. Luckily, I am in the south of France right now, and positively swimming in them. The French take their cherries seriously, as do I, which is why overflowing

Ramp Frittata

by Molly Shuster
Thumbnail image for Ramp Frittata

I’m ramp crazy. And I’m not alone. Matthew and I could make some seriously strong vodka martinis with his Pickled Ramps. They’d go great with the fresh pasta dish I’ve been tossing with ramps for the last few weeks. And now it’s time to add them to eggs, of course. Merci, Molly. -Maggie For me,

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