Fruit

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

What We’re Loving: Figs

by Kate H. Knapp
What We're Loving: Figs

Ah, sweet and seductive figs. Though I grew up eating Fig Newtons—delightfully unaware that the fig in the name referred to an actual fruit—my love affair with the purple and plump figs didn’t truly begin until breakfast one morning in Paris (as so many epic romances do). Sitting with my adorable mom—who happens to be

What We’re Loving: Smoothies

by Rachel Wilson
What We’re Loving: Smoothies

My best friend recently got a Vitamix in the mail from her mother-in-law, and I immediately began to “ooh” and “ahh,” as I’d coveted this particular appliance for many, many years. My husband had told me to just buy one already (after he’d caught me looking at different models on the internet one time too

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

Grilled Mackerel with Rhubarb, Watercress & Goat Cheese Salad

by Sean St. John
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Spring dinner parties are best for light dinners that remind you that summer is oh so close. In this salad, fresh fish with a bit of oil in it pairs just beautifully with tart rhubarb. Try it with mackerel or trout or even anchovies. Your next weekend brunch party will be a hit, promise. -Maggie

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