Appetizers

Eight Sweet Quinoa Recipes

by Amy Feiereisel
Eight Sweet Quinoa Recipes

I came late to the Quinoa party. As an American and Taiwanese hybrid, the starches of my childhood were potatoes and rice, with the occasional appearance of oats if we were really getting crazy. And don’t get me started on Texas; good for beans and tortillas, not so much for variety when it comes to

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

Five Simple, Stunning Crostinis

by Kate H. Knapp
whitebeancrostini

I come from a long line of hosts and hostesses—my parents write menus like most people write daily to-do lists—so the urge to throw a dinner party is in my blood. I can’t help it; I love preparing a meal for the people I hold most dear in this world. I find entrees exciting and

Sesame Bars with Thyme

by Maggie Battista
Pasteli Sesame Bar with Thyme and Lemon Zest

I am a huge fan of sesame seeds. When I was in my twenties and living in New York City, my daily routine included a bland street coffee and a heavy freshly-made sesame seed bagel, not toasted and loaded with salty butter. The sesame side, that single half that is covered in seeds, remains my

Beet Pickled Quail’s Eggs

by Sean St. John
Beet Pickled Quail’s Eggs

There are pickles, and then there are Pickles, with a capital P. Sean’s gorgeous delicacies belong to the latter category. This is a great recipe to stretch your cooking comfort boundaries, because it’s relatively simple and poses no overt threat (unlike deep-fried turkeys). A little jar of magenta orbs in the fridge is sure to

What We’re Loving: Popcorn

by Rachel Wilson
What We’re Loving: Popcorn

When I was a kid, I used to love the nights when my dad would get out the popcorn maker. He would pop the kernels while my mom melted butter on the stove. The finished product went into a big green plastic bowl, which I kept next to me on the floor while we watched

Everything But the Cheese Gift Box

by Amy Feiereisel
Everything But the Cheese Gift Box

We took a major step in 2013 by introducing our first ever (and favorite!) charcuterie-style product. And now, we package it in a new gift box collection that only needs cheese from your local fromagerie (or grocery store). Amy tells you more, merci! -Maggie After hours of deliberation (and tasting, one must always taste), you

Chestnut Soup

by Maggie Battista
Chestnut Soup

Oh my winter weather amazingness. One moment, it’s snowing pounds of fresh white stuff. The next moment, it’s frozen. And then suddenly, it’s warm as spring and we’re melting in thick sweaters. But, really, there are far worse things. We cooked our way through the snow storm and kept warm during the frozen tundra, gift

Building a Cheese Plate & Camembert and Calvados

by Maggie Battista
Camembert and Calvados: Building a Cheese Plate

From October to January, my life is packed with food gifts: The sort I make from scratch, and the sort of small batch treats I source for Eat Boutique. I personally pack thousands of gift boxes filled with boutique-style food during these three months and I love every moment. All these packages most definitely take

Smoked Broccoli Stems

by Lucy Engelman
Smoked Broccoli Stems

  I’m really starting to love food illustration – it seems to capture the playful and whimsical aspects of food that make cooking such a joy. Today a sister act, food writer Casey Engleman and illustrator Lucy Engleman, bring us their take on stocking up the pantry for winter. But forget simple tomato sauce; these

Tomatillo Ketchup

by Maggie Battista
Thumbnail image for Tomatillo Ketchup

Before the season is through, I wanted to share this simple recipe for Tomatillo Ketchup. It’s from my friend Marisa McClellan of Food in Jars. I modified her version to suit my taste and the produce I had on hand. I replaced the roasted green chilis with a sliced jalapeño and omitted the ginger. Instead,

Cooking Flour, Too

by Kathy Day
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If you eat out a lot, like I do, you have standbys: dishes that most restaurants offer and by which you judge their overall success. For me, I consider the cheese, or margherita pizza, in any pizza place and the scallion pancakes and hot and sour soup from a Chinese restaurant. I know what I

What We’re Loving: Too Hot To Cook Recipes

by Kathy Day
Thumbnail image for What We’re Loving: Too Hot To Cook Recipes

It’s Labor Day weekend, the final hurrah of the summer, which means we’re all throwing parties and trying to squeeze just a little more fresh produce from the market into our last big bash. I have deemed this weekend our weekend of “Too Hot To Cook” and with that in mind have scoured the internet

Belle Chevre DIY Cheese Kit

by Denise Woodward & Laudalino Ferreira
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I love making my own cheese – it seems very homesteader like and makes me feel like I can do anything in the kitchen. This kit would totally be a welcome addition to my kitchen with it’s versatile uses and the cooking ideas Denise gives me. I’m thinking a bit of chèvre with roasted blueberries is a

Treat Bakeshop

by Amy Feiereisel
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Pecans (yes, all pecans) do not originate in South America, as is widely believed. They originate less than fifty miles from my childhood home in Central Texas, which I have always taken as an especial sign from the food gods (the sign being I should consume copious amounts of pecans). For me, pecans mean autumn.

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