ThumbnailIntroducing: Flower Sessions

ThumbnailFrench Cheese Plate

ThumbnailPreserving Citrus

ThumbnailMeyer Lemon Rosemary Tart

ThumbnailGinger Rose Sparkler

ThumbnailA Day with La Tartine Gourmande

desserts

{giveaway} Spring Gift Box

by Maggie Battista
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{This giveaway has closed. The winner will be announced on our Facebook page on April 7!} Spring is a tough time of year in New England. While the rest of the world is treated to warmer temperatures and sprouting flower buds – or so it feels to me – New England dances between melting ice

Rhubarb Jam & Simple Syrup

by Maggie Battista
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My jam making exploits are legendary in my household. I wish I could boast that the legend is due to each and every jar tasting exceptionally delicious. Some of them are pretty darn good, but some of them fail miserably. I remember a pot of bright yellow raspberries that burnt to a crisp while I

Au Merveilleux de Fred: A Meringue Bakery in Paris

by Rosa Jackson
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While some French food enthusiasts cherish the macaron, the piled high buttercream cupcake or the newly-enamored whoopie pie, I remain an original meringue fan. Whenever I pick up my baguette in Paris, I always add a simple gigantic meringue to my order, as every bakery keeps a few at the ready. A lot of egg

Mixed Berry Crostata

by Meagan Micozzi
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I became acquainted with crostatas several years ago and now I churn them out regularly like nobody’s business. Crostatas are basically a low-rent version of a pie or tart:  they are messy to eat, not particularly easy on the eyes, but they are absolutely delicious and simple to prepare. In fact, they are so accessible

Meyer Lemon Curd

by Shelby Larsson
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You may have noticed that we have all gone a bit nuts over citrus recently here on Eat Boutique. First it was Maggie’s Meyer Lemon liquor. Then Meagan shows up with these incredible looking Pomander Cupcakes. Can you imagine a better afternoon than hanging out with these two ladies around a kitchen table, sipping a

Pomander Cupcakes

by Meagan Micozzi
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I didn’t care much for citrus as a child. I knew that this wasn’t a super popular or healthy opinion, and that I would probably never grow up to win the Miss Florida or Miss Orange County crowns, but I still stuck to my guns and avoided oranges, grapefruits, et. al. like the plague. The

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

Valentine’s Day: Send Our Gift Box

by Maggie Battista
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I’m a big fan of Valentine’s Day. I’ve never seen it as a day to solely celebrate your main squeeze. I just want to fete each love of my life – my husband, my family, my friends. Gosh, I remember when we were all children, carting our heart-shaped candy and boxes of heart-shaped cards to

Lebovitz’s Racines Cake

by Shelby Larsson
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Taza Chocolate, located in Somerville, Massachusetts, might be a bit too big and successful to be considered “boutique” (boutique meaning, “small, exclusive and handmade”) these days, however, their small business attitude paired with an intense focus on quality ingredients and sustainable production make them a company that we can’t stop talking about. And luckily, the

Homemade Baileys Redux

by Maggie Battista
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Ashley at Ice Milk Aprons encouraged me to submit a recipe to her Heirloom Recipe series. I’m so grateful she got me writing right now; it’s a super busy season but recounting stories from my youth makes me remember what the holidays are all about: family. I adore Ashley, and her gorgeous aprons. You can

Holiday Recipe Wish List by Jessica Merrill

by Jessica Merrill
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Eat Boutique contributor Jessica Merrill is like a member of the family, literally. She just happened to marry my cousin and it was pretty much true love. With me, of course! While she was visiting for our annual Thanksgiving extravaganza last week – which included 12 people, three days, two shelves of homemade liquors and

Charlotte Druckman on Macarons

by Maggie Battista
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As I just left Paris and with that, my weekly dose of macarons, I begged New York Times Style Magazine columnist Charlotte Druckman to share the research she did to in order to write one of the best write-ups on macarons ever for Departures magazine. It’s so thorough, it will make your head spin; there

Liddabit Sweets, Brooklyn

by Jessica Merrill
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I’m crazy about salted caramels. This past Christmas I even got it into my head to make them as gifts. I got out my candy thermometer, and with that in hand, I confidently watched over my boiling pot of goodness (sugar, corn syrup and fresh vanilla bean), diligently checking the temperature until it reached 245°.

Les Petits Mitrons

by Maggie Battista
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I attended my first Paris party last week, and arrived with this apple and rhubarb tart from Les Petits Mitrons. (More on that Paris party in another post soon.) I was so enraptured by the crunchy crust, glazed apples and tender rhubarb that I fell in love on the spot. I carefully prepared for its

Homemade Donuts from The Coffee Shop

by Heather Atwood
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You may know Rockport, Massachusetts for its little red shack at the end of the pier, its picturesque harbor crowded with fishing boats, but do you know about its donuts? The best, the absolute best, homemade donuts come from a sliver of a place on Rockport’s Main St., just across from the Congregational Church, which

Lemon Rosemary Shortbread

by Jessica Merrill
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If you’re at all like me, you probably get a craving for a little something in the late afternoon, just a treat to see you through to the end of the day – and to dinner of course! I usually try to restrain myself to a cup of tea, but oh that tea tastes so

Nigella’s Chocolate Stack

by Maggie Battista
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I’ve never really considered myself a baker. Some people cook. Some people bake. I don’t really bake. I truly, simply love the limitless flavor combinations that cooking permits. Add a little of this or a little of that and viola, something gorgeous takes shape instantly. Baking simply isn’t that forgiving. And neither is a creme

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