Fruit

Grilled Peach, Corn and Prosecco Mussels

by Matthew Petrelis
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Crossover dishes have my heart this week and this one is just so special. Mussels cuddle up to late summer produce in a sparkling broth that says, “sure, it’s almost soup season but let’s keep the prosecco thing going a little while longer.” Grill up plenty of bread to sop up the pleasing stock –

What We’re Loving: Fresh Fruit Tarts

by Kate H. Knapp
What We're Loving: Fresh Fruit Tarts

Do you believe in magic? I do. I’ve seen (and tasted) it first-hand—and not only because I live a stone’s throw from Salem, Ma. Something truly magical happens when plump, ripe fruit meets flaky, pastry crust. It’s like watching two kindred souls unite, and you’re suddenly entranced by the beautifully crafted fresh fruit tart. And

Grilled Peach and Pistachio Dukkah Tartine

by Josephine Rozman
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Yesterday, Josephine shared four Picnic Tartines for this weekend’s picnic or a back-to-school lunch. Today, we’re sharing a fancier recipe using juicy grilled peaches, an easy Middle Eastern yogurt dip, and homemade Pistachio Dukkah. This tartine needs a grill, a bottle of wine, and good company. Get to it, quick, before summer ends! – Amy

Glittered Peach Nectar Mimosas

by Mary Swenson
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This summer has been filled with an embarrassment of (delicious) riches. From the Plum-Frangipane Crostatas to the Streusel Topped Blueberry Pie, the Smitten Kitchen Ice Cream Cake to these Boozy Aperol Limemade Popcicles, and then this Champagne and Peach Sorbet Float. And to be clear, we’re not going out without a bang, or a little

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

Champagne and Peach Sorbet Float

by Denise Woodward & Laudalino Ferreira
Champagne and Peach Sorbet Float

It’s so strange to be writing the Food Gift Love cookbook while celebrating Eat Boutique’s 7th birthday. What’s not so strange is this delightful recipe: peach sorbet made without a machine is perfect, as it encourages quiet time in the summer kitchen. And it encourages drinking Champagne floats. Thanks, Denise! -Maggie When I realized it

Aperol Limeade Popsicles

by Denise Woodward & Laudalino Ferreira
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A hot summer night will instantly cool down with these Aperol-filled icy treats. Take a tray to your next backyard barbecue or save them all for you. No judgement. -Maggie It has been hot, hot, hot in Oakland this summer, the way summer should be.  Sundress loving and cocktail sipping weather.  I have to admit,

Streusel Topped Blueberry Pie

by Judi Cutrone & Nicole Ziegler
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To kick off the celebration of seven years of Eat Boutique, we’re eating pie. But not just any pie. This one is topped with a crumbly streusel topping that weaves through blueberry puddles and screams New England summer. Happy 7th birthday to us but, more importantly, happy summer to you! -Maggie During the summer in

Spiced Strawberry Rhubarb Shrub

by Gayle L. Squires
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Strawberry and rhubarb are the classic combination of sweet and tart. I adore how Gayle used this strawberry rhubarb finishing vinegar to shrub it up. Weekend cocktails, done! -Maggie We’ve all known pregnant women who crave pickles and ice cream and a whole host of other foods – my mother ate enough carrots to tinge

Vermont is for (Pie) Lovers

by Maggie Battista
Vermont is for (Pie) Lovers

I ran off to Vermont a few weeks ago. I did not pass Go. I did not collect two hundred dollars. But unlike my favorite board game (ever), on the other end of the two plus hour drive, I found (pie) heaven. I escaped to have a little family time, take long walks with the

What We’re Loving: Avocado

by Rachel Wilson
What We’re Loving: Avocado

I usually try to eat as locally and seasonally as possible, but there are some foods for which I’ll make an exception. Until I move back to California and get an avocado tree in my yard, avocado will have to be one of those foods. We always have some on hand these days to feed

Goat Cheese Cake with Boozy Berries

by Mary Swenson
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Now that summer is here, all warm and aromatic and fruity, I’m taking my time. I spent a weekend in Vermont with the family, just long enough to grill up everything, make some fresh pie and drink and laugh until the big supermoon blended into a bright sunrise. It was one of those weekend’s just

What We’re Loving: Gelato

by Amy Feiereisel
What We’re Loving: Gelato

You scream, I scream, we all scream for… gelato? Oh, yes. Yes, yes, YES. Now, don’t get me wrong, I’m all over good old American ice cream but when I tried my first spoon of creamy, velvety, ludicrously flavorful gelato, I knew ice cream was going to have to budge over and share its space

Blueberry Pie with Cornmeal Crust

by Molly Shuster
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It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, and happy summer! -Maggie Blueberries hold a very special place in my heart,

Raspberry Lime Rickey Cocktail

by Matthew Petrelis
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Happy Monday! Today, Matthew updates an old and loved recipe of his youth, a Raspberry Lime Rickey, that we think is just right for July. Shake off any Monday blues, and get excited for this Friday (could July 4th fall any more perfectly?)!-  Amy It was at my first job working in a small, family-owned

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