ThumbnailVin d’Orange

ThumbnailWorking Through Nerves: Go Big or Go Home

ThumbnailThe Middle Eastern Feast

ThumbnailChicken Paillard

ThumbnailVintage Recipes: Grapefruit Coconut Cake

ThumbnailEasiest Tiramisu and Dave’s Coffee Syrup

vegetarian

Pickled Asparagus

by Maggie Battista
Thumbnail image for Pickled Asparagus

I just got back from four mostly sunny days in Martha’s Vineyard. I was invited to cover the first Martha’s Vineyard Wine Festival. I tasted about 100 new and favorite wines – and have the hangover to prove it – and mostly flip-flopped my way through the tasting events and private dinners because it is

Tifamade, Paris

by Michelle Martin
Thumbnail image for Tifamade, Paris

Tiffany and I missed each other in Paris. She was there and I was back here and we just never got a chance to meet which is tragic, oui? But I am in love with her original sandwich business called Tifamade, all delivered on a pink bike across the streets of Paris, and she’s eager

Spring Vegetable Pasta

by Maggie Battista
Thumbnail image for Spring Vegetable Pasta

In Boston, it’s been the sort of week where only three food groups will satisfy: carbohydrates, cheese and wine. Yes, cheese and wine are actual food groups this week. It’s basically all we’ve lived on around these parts for the last seven days. You’d be surprised how a good stinky cheese plate and an ever-open

A Twist on Pot Au Feu

by Denise Woodward & Laudalino Ferreira
Thumbnail image for A Twist on Pot Au Feu

It’s stormy outside right now, so I want soup. I threw out a very special challenge to Denise for a dish close to my heart. She triumphed! – Maggie When Maggie talks Paris, I’m right there with her. And when she mentioned crafting a Pot au Feu recipe, my mind jumped on a plane straight

What We’re Loving: Vegetarian Comfort Food

by Ariela Rose
Thumbnail image for What We’re Loving: Vegetarian Comfort Food

Comfort foods are the kind of dishes you don’t have to slave over — restlessly stirring a pot for hours as you fret over a dinner that’s scheduled to start promptly at six. Instead, comfort food is about ease and heart. A pot you leave simmering on the stove, letting flavors mingle in their own

Chickpea Poppers and Cookbook Giveaway

by Maggie Battista
Thumbnail image for Chickpea Poppers and Cookbook Giveaway

Mom or not, Katie Workman’s The Mom 100 Cookbook has something for everyone. Katie knows the food dilemmas we all face, and in this book she solves them for us.  So first, thank you, Katie! I haven’t seen Katie since the spring, and I know we all look forward to seeing her at the Holiday

What We’re Loving: Cold Weather Salads

by Maggie Battista
Thumbnail image for What We’re Loving: Cold Weather Salads

Just because the days are getting shorter and the climate cooler doesn’t mean we have to give up on refreshing bowls brimming with greens and veggies. Yes, salads are often synonymous with warmer weather. But what better way to stave off winter doldrums than by eating healthful bowls of vegetables? Forget what you think a

Chestnut Stuffed Mushrooms

by Matthew Petrelis
Thumbnail image for Chestnut Stuffed Mushrooms

With the US elections now over, we can finally focus on far more entertaining topics, like holiday party food. Right? These Stuffed Mushrooms are a vegetarian’s dream filled with one of the best ingredients of the Fall: chestnuts. Time to celebrate! -Maggie Over the past few weeks the air in New England has been changing.

What We’re Loving: Apples

by Ariela Rose
Thumbnail image for What We’re Loving: Apples

Apples. As sure a sign of fall as the mosaic of colors that dot the New England landscape. Crunchy, tart, sweet. Apples come in every creed and color versatile enough to suit any fall-taster’s palette. Yes, we too love the adventure of apple picking, navigating the narrow rows of our favorite orchards, balancing on the

Veggie Tacos

by Matthew Petrelis
Thumbnail image for Veggie Tacos

My garden is now a distant memory; we picked the last of the green tomatoes a week back. If you happen to live in luckier weather, then hurry up and make these Veggie Tacos immediately. The base ingredient is… wait for it… fried green tomatoes. Sign us up, and welcome new contributor Matthew in the

Tomato Basil Jam

by Jill Chen
Thumbnail image for Tomato Basil Jam

Sometimes I dream of having a house situated right next door to Jill Chen. I’d bring her jam or infused spirits, she’d give me some chicken eggs or perhaps a pound of shrimp. We’d laze away the afternoon cooking all sorts of stuff in her handmade outdoor earth oven or roll up fresh chicken spring

← Previous Entries

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

WordPress Admin