ThumbnailVin d’Orange

ThumbnailWorking Through Nerves: Go Big or Go Home

ThumbnailThe Middle Eastern Feast

ThumbnailChicken Paillard

ThumbnailVintage Recipes: Grapefruit Coconut Cake

ThumbnailEasiest Tiramisu and Dave’s Coffee Syrup

garden

Veggie Tacos

by Matthew Petrelis
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My garden is now a distant memory; we picked the last of the green tomatoes a week back. If you happen to live in luckier weather, then hurry up and make these Veggie Tacos immediately. The base ingredient is… wait for it… fried green tomatoes. Sign us up, and welcome new contributor Matthew in the

Preserved Eggplant

by Amy McCoy
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Amy and I both prioritize our gardens and use those gardens to feed our families, though her garden is far more diverse and tidy than mine. (For example, my tomatillo plants are on the ground, flat and smashed.) Still, we have both grown and preserved eggplant, and her recipe is perfect. It takes a little

Blackberry Peach Pie

by Jill Chen
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I promised fruity crisp-like concoctions and Jill does not disappoint. Before the chills begins to stick and sweaters feel far more familiar than flip flops, gather up some peaches and blackberries and make this beautiful Blackberry Peach pastry – it’s not quite a pie, not quite a galette – but original and quite special for

Shrimp Toast

by Jill Chen
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We’re quickly approaching a favorite time of year:   farmers market season.  But more and more, eating local means grabbing vegetables and herbs sprouting just outside our own kitchen windows.   Jill shares with us her adventure raising prawns, which makes me wonder, what are other people growing in their backyards and is it enough

Growing Garlic and a Baba Ghanoush Recipe

by Jill Chen
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Just when the rest of my garden is looking fallen and dilapidated, it’s time to plant garlic for next year. Jill and I chatted about her garden last week and she offered to share an easy appetizer recipe that uses the garlic harvest and her garden eggplant. I’ve been roasting these two vegetables together constantly,

Goodbye Summer: An Open Letter to the Season

by Maggie Battista
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Dear Summer: Hello, my darling! I suppose we’re parting ways in just a week or so, and I feel I owe you a thank you. You were so easy on me this year and despite some of my regrets, you truly made life a breeze. Gardening I spent several weekends out of town soaking up

Zucchini Corn Relish

by Jill Chen
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Over the course of the next several months, we’re going to be sharing so many food gift ideas. Jill emailed me with this wonderful idea for a zucchini corn relish that lets you preserve late Summer flavors and store it away for a future meal or a great holiday gift. So gather up all the

Books on Cooks: Gazpacho Recipe from “Eating Together”

by Luke Poling
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As an avid reader, I’m always on the look-out for some forgotten book that will completely blow me away. I always dream of finding something that I can press copies of into friend’s hands and say, “you have to read this… you’ll love it.” After someone on Twitter gushed about this book, I was compelled

Vermont’s Pane e Salute, La Garagista & Longtrail Brewery

by Maggie Battista
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Good luck to the soul who stands between a California Dry Creek Valley Zinfandel and me. Seriously, get out of my way. I like wine and, especially, red wine. When I’m in northern California, I can drink a fancy red bottle or take my jug to the local vineyard to fill up on solid house

An Ode to Late Spring: Quick Recipe for Chive Oil

by Maggie Battista
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Quick! Rush out to your garden and chop down all the chives you can hold in one hand or in your apron or even in your shirt pocket. If you don’t have a big plant out back, the local farmers markets are blooming with chives, thick with purple blossoms. Either way, bring that bunch home

Dandelion Wine

by Jill Chen
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One of my favorite photographers and an Eat Boutique contributor, Jill Chen, comes out from behind the camera to share the steps in making this beautiful recipe, courtesy of blogger/author/friend, Georgia Pellegrini. Thanks, Jill and Georgia! -Maggie I woke up a few days ago to a front lawn full of yellow dandelions. It wasn’t planned

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