Main Courses

Savory Veggie Porridge

by Casey Engleman
Thumbnail image for Savory Veggie Porridge

Seriously, I am melting. This savory porridge is like a big, fluffy blanket. It’s also vegetarian, but nice and satisfying, with Casey’s ingenious use of nut butter, honey, and soy sauce. Dive in! – Amy I’ve always been a fan of a runny yolk. Odds are, if there is an item on a menu that

Cornbread Dumplings on Beef Bean Chili

by Tara Bellucci
Thumbnail image for Cornbread Dumplings on Beef Bean Chili

As a southern girl currently abroad, Tara’s recipe makes me a little homesick, and a LOT hungry. Hearty chili and cornbread are a classic pairing – but cooked like this you’ve got ease, gorgeous presentation, and a truly complete one pot meal! -Amy  Chili is delicious any season, but I particularly love it in the

Apple Cider Steamed Mussels

by Sean St. John
Apple Cider Steamed Mussels

When I think of the northeast, I think of apples. Of nippy fall days, and a plethora of laden apple trees. Naturally, apple cider follows, and naturally, some scrumptious eats can be made with such riches. But seafood? The answer is yes. Sean shows us why! – Amy Stare at a mussel shell for long

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

Chai-Smoked Spareribs

by Tara Bellucci
Chai Smoked Spareribs

When Joanne Chang expanded beyond the world’s best cinnamon buns and scones to New England-sourced Taiwanese soul food and Southeast Asian street food, Boston perked up. Meyers + Chang is packed most nights with happy eaters and dishes to inspire that happiness. Thank goodness, Tara was also inspired to recreate one of their best dishes. Now

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

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

Fog Linen Apron and Harissa Chili

by Gayle L. Squires
Fog Linen Apron and Harissa Chili

I have always believed that donning an apron was the ultimate form of commitment to a dish or meal. When the apron goes on, the gloves come off, and it’s time to get intimate with food. Gayle, one of our official product-testers (which sounds infinitely more professional than yummy-goodies-eater), broke in one of Fog Linen’s

Asian Turkey Noodle Soup

by Denise Woodward & Laudalino Ferreira
Asian Turkey Noodle Soup

Soup is a seriously under appreciated food group, which is really a shame; after all, it’s both nourishing and hydrating, and you get to nurse a big, hot, bowl.  I think a major factor in the soup drought is fear of or unease with making stock. Thankfully, Denise shares both a delightfully unusual recipe, and

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

Harissa Chicken and Chickpeas

by Judi Cutrone & Nicole Ziegler
Harissa Chicken and Chickpeas

Judi and Nicole know how to warm up what’s turned out to be one of the coldest winters on record around these parts. They also know how to make January all about a little self-love, in the food sort of way, you know. I’m just back from Salt Lake City and cannot wait to mix

Giouvarlakia with Tomato Sauce and Oregano from Greece

by Maggie Battista
Thumbnail image for Giouvarlakia with Tomato Sauce and Oregano from Greece

There is absolutely nothing like a pot of meatballs. I could be stressed for all sorts of reasons – food gifts to pack, events to plan and, oh, there’s that little thing called a cookbook to write – and then I return to the kitchen, instantly finding my center. The quickest way for me to

Middle Eastern Inspired Black Rice Salad

by Denise Woodward & Laudalino Ferreira
Thumbnail image for Middle Eastern Inspired Black Rice Salad

I have been eating a somewhat vegetarian menu daily since we hit 2014, and always have extra rice pre-cooked, waiting in the fridge for a quick meal. Denise has made my life with this new salad. Seriously, life made. -Maggie Since coming down from the holidays, my go-to comfort food has been a big bowl

What We’re Loving: Potatoes

by Amy Feiereisel
What We’re Loving: Potatoes

Oh, the humble potato. How lumpy and starchy and heavy you are. But how versatile, how ever-changing and adaptable! Roasted, mashed, fried, boiled, and baked; I never tire of your many faces. For the seasonal eater, the winter can feel a wee bit heavy on the root veggies, cabbage, and potatoes. Blessedly, potatoes can be

Cheesy Bake-and-Broil Pasta

by Maggie Battista
Thumbnail image for Cheesy Bake-and-Broil Pasta

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

Copyright Eat Boutique 2013. Call us at +1-617-752-1105.

WordPress Admin