Cheese

One Dish Eggplant Parmesan

by Denise Woodward & Laudalino Ferreira
One Dish Eggplant Parmesan

There are days when having a full, steaming stovetop or an uncomfortably full oven is lovely. Then there are days when it can be hell – for instance, when you have just brought home a new baby or started a new job; when relatives have descended or unexpected guests move in. That’s when the One

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

What We’re Loving: Fondue

by Kate H. Knapp
fondue buffalo

When I was a kid and life became a little too serious—which can happen when there’s a divorce, a menagerie of rescued pets, and two strong-minded siblings—my mother would pull out the fondue pot in hopes of lightening the mood. She knew the somewhat silly and playful meal would make it impossible for us hold

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

What We’re Loving: 2013

by Amy Feiereisel
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Whew, what a year. 2013 was full of change for Eat Boutique, culminating in our largest Boston 2013 Holiday Market in December. It was a year stuffed with new connections, new opportunities, and of course, some truly great eats! Now that 2014 has rolled in, we commemorate our love of Eating Boutique by looking back

Parmesan Broth with Tortellini

by Maggie Battista
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This unusual but light recipe is inspired by the leftover bits from Maggie’s perfect cheese plate. Instead of throwing out a perfectly good rind, use it to impart distinctive flavor to a clean tortellini broth. For more cheesy leftovers, check out Blue Cheese Baked Potatoes, Jam and Cheese Crepes, and Bake-and-Broil Pasta. -Amy Parmesan Broth

Blue Cheese-Baked Sweet Potatoes

by Maggie Battista
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I have an especially soft spot for easy, cheesy recipe. With leftovers from my perfect cheese board, I’ve whipped up a quick holiday side dish, or something to super pretty to serve for a New Year’s Day brunch. (For more cheesy recipes, pop over to Cheesy Bake-and-Broil Pasta and Jam and Cheese Crepes.) Blue Cheese-Baked Sweet Potatoes

Jam and Cheese Crepes

by Maggie Battista
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Last week, I shared my picks for a perfect cheese platter, and a recipe for an appetizer of Camembert and Calvados (like, my favorite use of Camembert, ever). Using the leftovers from a partially-eaten cheese plate (a side effect of a massive cheese board that can be a blessing), I smashed some jam and cheese together

Cheesy Bake-and-Broil Pasta

by Maggie Battista
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There’s always a wedge of cheddar on a cheese plate – and if you’re lucky, there’ll be a hefty chunk leftover for this simple but oh-so-comforting pasta dish. Check out the Cheese Plate that inspired it all, and stay tuned for more leftover cheese recipes! – Amy When you have a hunk of cheddar or

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

What We’re Loving: Pumpkin

by Amy Feiereisel
What We’re Loving: Pumpkin

{Chocolate Pumpkin Truffles from The Novice Chef} Folks, it’s November, which can only mean one thing: it’s decorative (and delicious) gourd season! I love winter squash – all of them. Butternut, acorn, delicata…if ever there was compensation for the bitter cold, it’s this delectable vegetable class. Of course, when you’re talking squash, you have to

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

Strawberry and Leek Quesadillas

by Matthew Petrelis
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Before you gasp at the thought of strawberries and leeks nestled between a tortilla, let Matthew explain. Really, it makes complete sense. And when you add some melty cheese, well, then it just becomes pure fact. Quesadillas have just improved dramatically! -Maggie I sometimes forget how a few simple ingredients can come together to make

Belle Chevre DIY Cheese Kit

by Amy McCoy
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Amy is the ultimate homesteader. She raises pigs and chickens, keeps a big garden and even has a tractor and big barn. She’s made lots of cheese from scratch and knows a thing or two about the art of dairy transformation. Amy shares her experience with the Belle Chevre DIY Cheese Kit from the Eat Boutique

Chocolate and Cheese Panini

by Jill Chen
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Love means never having to apologize for needing a bit of chocolate every single afternoon. Dark or milk chocolate will do, and it’s even better paired with cheese or fruit or both. Jill satisfies my craving with this perfect pairing of a mild soft cheese with chocolate and strawberries. I know it would impress at

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