Entertaining

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

Champagne and Peach Sorbet Float

by Denise Woodward & Laudalino Ferreira
Champagne and Peach Sorbet Float

It’s so strange to be writing the Food Gift Love cookbook while celebrating Eat Boutique’s 7th birthday. What’s not so strange is this delightful recipe: peach sorbet made without a machine is perfect, as it encourages quiet time in the summer kitchen. And it encourages drinking Champagne floats. Thanks, Denise! -Maggie When I realized it

What We’re Loving: Adult Milkshakes

by Kate H. Knapp
What We're Loving: Adult Milkshakes

As I’ve gotten (just a wee bit) older, I cherish those rare moments when I get to feel like a little kid again. And sipping a frothy shake on a warm summer’s day is an easy way to return to simpler times spent running through sprinklers, hiding in hopes that someone will seek, and knowing all troubles will vanish in a parent’s embrace. Now take

Smitten Kitchen’s Ice Cream Cake

by Lauren Keiper
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It’s ice cream cake season and, for me, that means it’s any day of the year! Eat Boutique birthday month continues with this simple DIY cake. Lauren adapted an easy recipe for her daughter’s birthday, and you can make it just because. -Maggie When I was a kid, I longed for a summer birthday: no

Aperol Limeade Popsicles

by Denise Woodward & Laudalino Ferreira
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A hot summer night will instantly cool down with these Aperol-filled icy treats. Take a tray to your next backyard barbecue or save them all for you. No judgement. -Maggie It has been hot, hot, hot in Oakland this summer, the way summer should be.  Sundress loving and cocktail sipping weather.  I have to admit,

Streusel Topped Blueberry Pie

by Judi Cutrone & Nicole Ziegler
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To kick off the celebration of seven years of Eat Boutique, we’re eating pie. But not just any pie. This one is topped with a crumbly streusel topping that weaves through blueberry puddles and screams New England summer. Happy 7th birthday to us but, more importantly, happy summer to you! -Maggie During the summer in

Vermont is for (Pie) Lovers

by Maggie Battista
Vermont is for (Pie) Lovers

I ran off to Vermont a few weeks ago. I did not pass Go. I did not collect two hundred dollars. But unlike my favorite board game (ever), on the other end of the two plus hour drive, I found (pie) heaven. I escaped to have a little family time, take long walks with the

Roasted Veggie Tacos with Handmade Tortillas

by Casey Engleman
Roasted Veggie Tacos and Homemade Tortilla Recipe

If ever there were a time to dine outdoors, with one’s hands, on produce heavy dishes, THIS IS IT. Tacos usually mean meat, but in this case, Casey has conjured up a veggie recipe that is so flavorful, you’ll be too busy tasting all the goodness to miss the… – Amy That time of year

Grilled Oysters with Herb Butter

by Matthew Petrelis
Grilled Oysters with Herb Butter

It’s summer and like I said in this post for Beef, Stout & Oyster Pie last week, I am oyster-crazy right now. Once grilled, small oysters take on an sweeter, concentrated note. And topped with herb butter, well, it’s basically game over. Thanks to Matthew’s recipe, you know where I’ll be next weekend: huddled by

What We’re Loving: Gelato

by Amy Feiereisel
What We’re Loving: Gelato

You scream, I scream, we all scream for… gelato? Oh, yes. Yes, yes, YES. Now, don’t get me wrong, I’m all over good old American ice cream but when I tried my first spoon of creamy, velvety, ludicrously flavorful gelato, I knew ice cream was going to have to budge over and share its space

Blueberry Pie with Cornmeal Crust

by Molly Shuster
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It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, and happy summer! -Maggie Blueberries hold a very special place in my heart,

What We’re Grilling: Recipes for the 4th of July

by Rachel Wilson
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Happy (early) Fourth of July everyone! I don’t have the statistics to back me up on this, but I suspect that our Nation’s Birthday is the day that the largest number of barbeque grills are used in the United States (followed by Labor Day and Memorial Day). If you aren’t hosting a BBQ, you’ll probably

What We’re Loving: Flaky Phyllo

by Kate H. Knapp
chicken pot pie phyllo

Magic. How else can one explain the dazzling layers of delightfully flaky dough that create such a myriad of different dishes? It has to be some sort of sorcery that turns something so delicate into a delicious dish (and why it always seems to vanish so quickly). I personally fell under its spell with my

Strawberry Rose Pavlova

by Jennifer Menery
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It’s officially strawberry season! And after downing several (fifteen?) cartons of these delectable little berries fresh, you might be looking for a way to showcase them, which is where this dreamy pavlova comes in, courtesy of Jen. The French love to eat their strawberries with a little pile of sugar, and I think of this

A Trio of Tapas

by Sean St. John
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In our continuing recap from Sean’s trip to Andalucía, we begged him for tapas recipes. These are three simple tapas dishes you can create right now, with face turned toward a bit of sun and blushing from a glass or two of something strong. -Maggie Traditionally, tapas would have been no more than a slice of

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