Breakfast

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

What We’re Loving: Lemons

by Kate H. Knapp
Seven Lovely Lemon Recipes

Lemons are so lovely. They can make a cup of tea cozy, cool a hot afternoon, elevate a hum-drum dish, and add zest to an otherwise zestless dessert. Gorgeously tart citrus are a cook’s best friend and a baker’s delight; finding a home in both the sweet and savory, as well as in my heart.

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

Ramp Frittata

by Molly Shuster
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I’m ramp crazy. And I’m not alone. Matthew and I could make some seriously strong vodka martinis with his Pickled Ramps. They’d go great with the fresh pasta dish I’ve been tossing with ramps for the last few weeks. And now it’s time to add them to eggs, of course. Merci, Molly. -Maggie For me,

What We’re Loving: Cream

by Rachel Wilson
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When I was young, my great-grandparents had a small ranch. I was lucky enough to live just down the gravel lane from them, and spent most of my childhood running in the pasture and chasing after cows. My great-grandmother had one milking cow, tan in color and easily distinguished from the others, and she milked

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

Cinnamon Sugar Doughnut Muffins

by Jennifer Menery
Cinnamon Sugar Doughnut Muffins

How is that a sprinkle (or a dousing) of cinnamon sugar makes everything better? As a devoted cinnamon-sugar-on-my-pancakes child, I know well the magic of the crunchy, slightly spicy combination. Cloud-like doughnut muffins rolled in this? Bliss. -Amy  Cinnamon Sugar Doughnut Muffins Mix up your donut muffin batter. Cover them in melted butter. Roll them

Toasted Coconut Coffee Muffins

by Matthew Petrelis
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These muffins check all the homey boxes. Warm, nutty, and infused with the deep flavor of coffee, they’re a great baked good for a blustery day. Smell up the house with toasted coconut, get the kitchen all cozy and warm, and say adieu to winter! -Amy I’ve never actually used coffee as an ingredient before,

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

Shaved Brussels Sprout Salad

by Ali Echo
Shaved Brussels Sprout Salad

Is it Spring, yet? Turns out (if the still-frigid weather hadn’t tipped you off) Spring doesn’t arrive until the Vernal Equinox, on March 20. But if you’re feeling a little ansy for salad season, you can get your Spring fix courtesy of our favorite Brooklyn girls, Ali + Echo! -Amy We love brunch, but it’s

A Primer on Maple Syrup

by Lauren Keiper
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Maple is a beloved ingredient over at Eat Boutique; if you need proof, look no further than these Six Maple Recipes and many syrupy items in our Shop! The maple love continues with Lauren’s Maple Primer, plus a few more maple-centric recipes that really showcase this natural sweetener. -Amy It’s hard for me to imagine that

Ginger Cornmeal Biscotti

by Matthew Petrelis
Ginger Cornmeal Biscotti

I am baking almost daily right now and Matthew’s charming take on very special biscotti will definitely find a slot in my roster, somewhere between the strong espresso and glass of Vin d’Orange. And always with close friends. Thanks, Matthew! -Maggie Growing up in a large Italian family, there was never a lack of desserts

What We’re Loving: Savory Brunch Recipes

by Rachel Wilson
What We’re Loving: Savory Brunch Recipes

I used to love hosting dinner parties. Having friends over for dinner on a weekend night gave us the chance to drink wine, eat food, and to catch up on each other’s lives. I would spend hours in the kitchen trying new, elaborate recipes that just weren’t possible during the work week. But now, my

Everything But the Toast Gift Box

by Kate H. Knapp
Everything But the Toast Gift Box

Sometimes I meet you in person and you say “Oh my goodness, I had no idea you offered that food in the Shop!?” You know what that means to me? I’m not doing a great job of sharing all the new goodies we’ve discovered with our die-hard blog readers. Shame, shame on me! To solve that,

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

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