Desserts

Six Ridiculously Delicious Rhubarb Recipes

by Kate H. Knapp
Strawberry + rhubarb jam

Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes. Not that I’m complaining. I have been hopelessly devoted to the

Handmade Easter Chicks

by Maggie Battista
Handmade Easter Peeps

Oh my goodness, Easter is basically here. It’s crept up on all of us so quickly and now, guess what? The year is almost a third over… Wow. This year, Easter is going to be a little extra special in Maggie-land as my family is coming in for a quick visit. That means, I have

Seven Buzz-Worthy Ways to Enjoy Espresso

by Kate H. Knapp
Espresso

My love for coffee began when my grandmother and I would “have coffee,” meaning she would add just a teeny splash to my milk and serve it to me in a mug way too big for my face. In those moments of sipping my coffee, I felt like I had been granted access to a

Eight Sweet Quinoa Recipes

by Amy Feiereisel
Eight Sweet Quinoa Recipes

I came late to the Quinoa party. As an American and Taiwanese hybrid, the starches of my childhood were potatoes and rice, with the occasional appearance of oats if we were really getting crazy. And don’t get me started on Texas; good for beans and tortillas, not so much for variety when it comes to

Cinnamon Sugar Doughnut Muffins

by Jennifer Menery
Cinnamon Sugar Doughnut Muffins

How is that a sprinkle (or a dousing) of cinnamon sugar makes everything better? As a devoted cinnamon-sugar-on-my-pancakes child, I know well the magic of the crunchy, slightly spicy combination. Cloud-like doughnut muffins rolled in this? Bliss. -Amy  Cinnamon Sugar Doughnut Muffins Mix up your donut muffin batter. Cover them in melted butter. Roll them

Five Reasons to Fall for Campari

by Kate H. Knapp
camparimojito

Oh, Campari, how I have loathed and loved you. And I am not alone. Many find the first few sips of this scarlet-hued liqueur to be a bit abrasive. It is only after persevering through a bit of face puckering that one discovers how delightful and strangely addictive the bitter-orange-flavored elixir can be. My love

Meyer Lemon Mini Cannoli Cups

by Mary Swenson
Thumbnail image for Meyer Lemon Mini Cannoli Cups

We may be a Boston-based operation, but that doesn’t mean we can’t appreciate (read: adore) the West Coast. Mary just gave us yet another reason to dream of a warmer, more citrus-y state (of mind)… -Amy I’m a New England girl. Born and raised, and committed to living here in sort of a heels-dug-in way

Coconut Chai Sorbet

by Amy Feiereisel
Chai Sorbet by the Sorbabes

Last summer I wrote a piece about Gourmet Sorbet by the Sorbabes after I met them in New York. After seeing the passion Nicole and Deborah had for this dairy-free but flavor-full dessert – and trying all the flavors, of course – I was hooked. This year, I’ve been living in France, and I have

Seven Citrus-licious Confections

by Rachel Wilson
Thumbnail image for Seven Citrus-licious Confections

I’m ready for winter to be over. After two polar vortexes and snowstorm after snowstorm after snowstorm, I can’t wait to retire my down coat and my snow boots for the year. I also have to confess that I’m a little tired of eating root vegetables. Much as I like eating seasonally and locally, I’m

Ginger Cornmeal Biscotti

by Matthew Petrelis
Ginger Cornmeal Biscotti

I am baking almost daily right now and Matthew’s charming take on very special biscotti will definitely find a slot in my roster, somewhere between the strong espresso and glass of Vin d’Orange. And always with close friends. Thanks, Matthew! -Maggie Growing up in a large Italian family, there was never a lack of desserts

Six Ways to Eat Pomegranates All Day Long

by Amy Feiereisel
Thumbnail image for Six Ways to Eat Pomegranates All Day Long

When I think of the Valentine’s Days of my youth, I think paper hearts, doilies, chocolates, and those mandatory cards one had to send to one’s classmates as a child. I think sweet milk chocolate and strawberries, and bins of stuffed teddy bears. Nowadays, very different images come to mind. Slinky dresses, beautiful bouquets of posies,

Flourless Molten Chocolate Cake Cups

by Mary Swenson
Thumbnail image for Flourless Molten Chocolate Cake Cups

When Mary popped up in front of me at the Eat Boutique Holiday Market last December, she was full of smiles, with a look that just cultivated joy. In fact, she felt just as she had in her early emails to me, all kinds of excitement and ideas for the Eat Boutique blog. Here is

Grapefruit Blood Orange Granita

by Ali Echo
Thumbnail image for Grapefruit Blood Orange Granita

You know what we love? When recipes are so simple they’re impossible to mess up, yet they’re beautiful and delicious enough to serve at a dinner party. That’s how we feel about this grapefruit-blood orange granita. This recipe takes about 10 minutes to make and is basically a grown up version of the shaved ice

What We’re Loving: Fondue

by Kate H. Knapp
fondue buffalo

When I was a kid and life became a little too serious—which can happen when there’s a divorce, a menagerie of rescued pets, and two strong-minded siblings—my mother would pull out the fondue pot in hopes of lightening the mood. She knew the somewhat silly and playful meal would make it impossible for us hold

Jam Drop Cookies

by Jennifer Menery
Jam Drop Cookies

You know what they say: a picture is worth a thousand words. So this jammy photo essay by Jen must be worth thousands of sweet ones. Showcase your tastiest jelly (or confit or butter or marmalade) and your own tasty baking skills with these simple and beautiful Jam Drop Cookies.  -Maggie First, make Ina Garten’s Coconut

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