Beef, Stout and Oyster Pie

by Sean St. John
Beef, Stout and Oyster Pie

Now that it’s finally summer, we’re eating raw oysters like mad. With a beer or a glass of cold wine, they’re supreme. We asked Sean to share a unique way to use that ocean-like flavor, and he has spared no expense in sharing an old English recipe. I want to make a dozen of these

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

Cornbread Dumplings on Beef Bean Chili

by Tara Bellucci
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As a southern girl currently abroad, Tara’s recipe makes me a little homesick, and a LOT hungry. Hearty chili and cornbread are a classic pairing – but cooked like this you’ve got ease, gorgeous presentation, and a truly complete one pot meal! -Amy  Chili is delicious any season, but I particularly love it in the

Chai-Smoked Spareribs

by Tara Bellucci
Chai Smoked Spareribs

When Joanne Chang expanded beyond the world’s best cinnamon buns and scones to New England-sourced Taiwanese soul food and Southeast Asian street food, Boston perked up. Meyers + Chang is packed most nights with happy eaters and dishes to inspire that happiness. Thank goodness, Tara was also inspired to recreate one of their best dishes. Now

Seven Ways to Eat England

by Rachel Wilson
Seven Ways to Eat England

The women in my family share many qualities; one of the least embarrassing to admit is a love for all things British. Our ladies-only get-togethers include our version of “high tea,” complete with scones, finger sandwiches and pastries. We pass around both fiction and non-fiction works by British authors, and can’t get enough of the

Fog Linen Apron and Harissa Chili

by Gayle L. Squires
Fog Linen Apron and Harissa Chili

I have always believed that donning an apron was the ultimate form of commitment to a dish or meal. When the apron goes on, the gloves come off, and it’s time to get intimate with food. Gayle, one of our official product-testers (which sounds infinitely more professional than yummy-goodies-eater), broke in one of Fog Linen’s

Asian Turkey Noodle Soup

by Denise Woodward & Laudalino Ferreira
Asian Turkey Noodle Soup

Soup is a seriously under appreciated food group, which is really a shame; after all, it’s both nourishing and hydrating, and you get to nurse a big, hot, bowl.  I think a major factor in the soup drought is fear of or unease with making stock. Thankfully, Denise shares both a delightfully unusual recipe, and

Harissa Chicken and Chickpeas

by Judi Cutrone & Nicole Ziegler
Harissa Chicken and Chickpeas

Judi and Nicole know how to warm up what’s turned out to be one of the coldest winters on record around these parts. They also know how to make January all about a little self-love, in the food sort of way, you know. I’m just back from Salt Lake City and cannot wait to mix

Giouvarlakia with Tomato Sauce and Oregano from Greece

by Maggie Battista
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There is absolutely nothing like a pot of meatballs. I could be stressed for all sorts of reasons – food gifts to pack, events to plan and, oh, there’s that little thing called a cookbook to write – and then I return to the kitchen, instantly finding my center. The quickest way for me to

Market Preview: Slant Shack Jerky

by Lauren Keiper
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Jerky always meant one thing in my family: a successful hunt. With a father and brother that make their own jerky, I rarely needed to buy the gas-station variety (save for a long road trips). There is just nothing like fresh, really well-made jerky. Thankfully, Lauren shares with us a small-batch jerky maker that is not only delivering a high-quality meaty snack,

Salt & Time Butcher Shop and Salumeria

by Amy Feiereisel
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This little business profile is of a business far from Eat Boutique’s beloved New England roots, but close to my heart and home. Based in Austin, Texas, this gem of a butcher shop has been quietly growing and thriving. Salt & Time supports local agriculture, the craft of full-animal butchery, sustainable practices – and puts

The Middle Eastern Feast

by Josephine Rozman
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Josephine mentioned wanting to make a feast of dishes and, quite honestly, I’m drooling all over this Middle Eastern meal – homemade pita, hummus, and even a spice mix. The sun is shining around here and I’m thinking that a Middle Eastern feast for family and friends would be just the right way to convince

Chicken Paillard

by Denise Woodward & Laudalino Ferreira
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I’m always looking for new ways to cook your basic chicken breast, but I always fall back on the best recipe: Chicken Paillard. Denise’s version keeps the skin on, but it works well for skinless chicken breasts as well. -Maggie I have fond memories of my great-aunt puttering around the kitchen. She was always getting

What We’re Loving: On the Grill

by Lauren Keiper
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As a city dweller, my year-round grilling efforts tend to include a grill pan situated across two of my burners, inside, under the vent.  But summer offers those of us cooped up in apartments the chance to hit the beach or escape to the country and, usually, fire up a grill.  The smell. The smoke.

Lion’s Head Meatballs

by Jill Chen
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I’m back from Paris and all I want is comfort food. This bowl of Chinese amazement will be perfect this week. Denise shared her Asian-style Meatballs and Spaghetti recipe a few weeks back, and thanks to Jill for sharing a special and easy version of her Lion’s Head Meatballs today. Is it lunch time yet?

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