Condiments

Cooking with Nut Butters

by Amy Feiereisel
Cooking with Nut Butters

Don’t get me wrong – I love nut butters, just as they are. I’m the first one to crack open a jar and commence the double dipping, because I have a lot to make up for. You see, I didn’t even TRY peanut butter until I was eighteen. Eighteen! I spent an entire childhood without

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

California BLT

by Jennifer Menery
California BLT

Jen, our amazing Social Media Coordinator, really knows how to make just about anything look scrumptious! In case you missed Jen’s first mouthwatering photo essay, check out these effortless Jam Drop Cookies. You know what they say, a picture is worth a thousand words… or perhaps a thousand people rushing to make their own dreamy

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

Food Gift: Tomato Kasundi

by Jennifer Menery
Food Gift: Tomato Kasundi

It’s safe to say I have had more than my fair share of sweets this holiday season. From hot chocolate mixes to candy cane meringues and all the pies and cookies in between, I am attempting to put my sweet tooth on the back burner for the next month or so. However, I still hope to spend

Spiced Kumquat Compote

by Casey Engleman
Spiced Kumquat Compote

I am a big fan of stretching traditional menus. Regular Roasted Turkey is just great, but Smoked Turkey with a sage brine is better. Apple pie can’t be beat, except when you top it with a homemade Honey Cinnamon Ice Cream, a new twist I’m introducing this year. Casey is dressing up her tart Thanksgiving

Market Preview: Vermont Maple and Caramel

by Amy Feiereisel
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Goodness gracious, time is flying! It seems just yesterday that Maggie was drinking up California vineyards and I was jumping off waterfalls, but summer is officially finished. In fact, autumn is speeding towards winter with the alacrity of an Eat Boutique-er who’s spotted an apple orchard selling cider just off the beaten path (it’ll be

Tomatillo Ketchup

by Maggie Battista
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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,

Fig Rosemary Jam

by Maggie Battista
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One week in California is never enough. Every few years, I escape to west coast wine country during the harvest to do what comes naturally. This visit included some very important repeat activities like… drinking wine, eating figs, reading cookbooks, cooking and wrapping food gifts, daily picnics in the vines, and more wine. Drinking wine

In the Eat Boutique Shop: Big Spoon Roasters

by Amy Feiereisel
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Peanut butter is a truly wondrous thing, and evokes some of the most vivid memories of childhood like sticky sandwiches, heady straight spoonfuls, and ants-on-a-log. For your grown-up self, Big Spoon Roasters produces gorgeous mixed nut butters that delight both the inner child as well as the adult with their complex flavor and richness. Mark

Fruity Vinegars

by Maggie Battista
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Hello, everyone! I know summer is moments from it’s curtain call but, honestly, thank goodness for autumn. Besides the local apples, thick soups and spiked hot drinks that come with the season, the best treat will be a well-earned break. I’ve barely kept up with the relay race of summer produce. How about you? Just

What We’re Loving: Fresh Herbs

by Amy Feiereisel
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Herbs are a truly transformative ingredient, especially in abundance. Bought from the grocery store, however, they come in small packages at high prices, and I never use them as freely as I’d like. One must be judicious with fish sauce, cinnamon, and hot peppers; never herbs. Luckily, herbs are easy to grow yourself and there

What We’re Loving: Boozy Preserves

by Kathy Day
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We’ve all done it: eyed the jam in the corner and thought, “I wonder if a little vodka in there would make it better?” The answer my friends, is yes. I’ve spent the past couple weeks scouring the internet and have come to these conclusions: Fruit is delicious Fruit that is preserved to go into

Wynad Pepper Giveaway

by Kathy Day
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Pepper is a finicky thing. It can smell gloriously spicy and nuanced, or it can smell like a wet dog. It can be the perfect addition to a cocktail, or can make your mac and cheese the best. All of this, of course, depends on the quality of the pepper. (Can you tell I like

Homemade Mustard

by Matthew Petrelis
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Memorial Day weekend typically involves the grill, fresh and creamy salads, big servings of spring fruits and cocktails in the yard. Sometimes I don’t want to mess with the old standbys like a good burger or smoky grilled sausages, but the add-ins are fair game. Matthew shares a homemade mustard that will elevate my dinner

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