ThumbnailValentine’s Day Food Gifts

ThumbnailWinter Salad, Miso & Ginger Dressing

ThumbnailSparkling Jam Cocktail

ThumbnailFig and Vanilla Vodka

ThumbnailGinger Bars

ThumbnailHoney Saffron Ginger Cocktail

vegetarian

Roasted Pumpkin Pot de Creme

by Denise Woodward & Laudalino Ferreira
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Pot de Creme is simply a little pot of creme that is served in a lidded cup.  Or as we like to call it, a little pot of heaven.  This recipe is so delicious, that we made it two weekends in a row.  Pretty self-indulgent, but worth every creamy bite. We picked up two sugar

Sweet Potato Gnocchi

by Jill Chen
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I quickly emailed my recipe for homemade gnocchi to Jill last week, certain she could master a version made with sweet potatoes. I knew I had given the task to the right woman because after two attempts, she’s made a version of sweet potato gnocchi that looks absolutely perfect. Thanks, Jill! -Maggie This is utterly

Curried Carrot and Sweet Potato Soup

by Shelby Larsson
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Let it be known: We are big fans of the state of Vermont here at Eat Boutique. It’s not that much of a stretch, of course — many of us are New Englanders, or New Englanders at heart, and we love the entire region. But there is just something about Vermont and I was ecstatic

Beet and Apple Salad

by Jill Chen
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This is a wonderful time of year. Farmer’s markets everywhere are brimming with the vivid colors of the early Fall harvest. This Beet & Apple Salad is not only delicious and so pretty, the crisp combo of earthy sweetness from the beets and tarty sweetness from the apples is a perfect way to bid farewell

Books on Cooks: Gazpacho Recipe from “Eating Together”

by Luke Poling
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As an avid reader, I’m always on the look-out for some forgotten book that will completely blow me away. I always dream of finding something that I can press copies of into friend’s hands and say, “you have to read this… you’ll love it.” After someone on Twitter gushed about this book, I was compelled

An Ode to Late Spring: Quick Recipe for Chive Oil

by Maggie Battista
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Quick! Rush out to your garden and chop down all the chives you can hold in one hand or in your apron or even in your shirt pocket. If you don’t have a big plant out back, the local farmers markets are blooming with chives, thick with purple blossoms. Either way, bring that bunch home

Chile Peppers: Chile Cheese Risotto

by Meagan Micozzi
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Let’s talk chile peppers. When I first moved to Arizona, I knew that I had a lot to learn about chiles:  my knowledge base consisted of reaching for the shake jar of red flake chile pepper and applying it liberally to my pizza slices. I needed to learn all about chiles – identification, preparation flavor

Lentils with Roasted Beets

by Maggie Battista
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Lately I feel like a poster child for the Canal House Cooking series. I promise I’m not on their payroll; I just tend to gush when I’m truly in love. The Lentils with Roasted Beets dish from the spring version (volume 6) of Canal House Cooking impressed everyone on Easter, which only deepened the love.

How to Make a Quick Asparagus Tart

by Maggie Battista
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Easter may someday usurp Thanksgiving’s reign as my favorite holiday. It’s easy and breezy, especially when the temperature hits an unheard of 70 degrees in New England and the sun manages to peer through the thin clouds, making for a gorgeous day. Thanksgiving is cold and sometimes snowy and always requires up to a week

Cauliflower-Mushroom Soup

by Maggie Battista
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This soup was inspired by a haul from my CSA and truly rocks my world. It may not seem fancy or unusual, but the addition of a goat milk béchamel to thicken the soup imparts the most divine flavor that feels at once healthy and luxurious. I’ve been sharing this recipe with vegetarian (non-vegan) friends

Sweet Potato & Pineapple Soup

by Maggie Battista
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This was a spur of the moment creation that I submitted to a contest on Food52.com last week. The combo may sound odd, but it evolved from my stint living in the Midwest, where potlucks are aplenty and the combo of sweet potato, pineapple and marshmallow made for a fun casserole dish. The final soup

Zucchini Cakes

by Maggie Battista
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Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for

Easy Fresh Vegetable Soup

by Maggie Battista
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I’m in week four of my vegetarian conformation and, frankly, I’m loving it. I’m so focused on filling up on fresh vegetables and finding ways to use said vegetables that I feel newly challenged, like I need to find different ways to make them shine. Needless to say, I’m returning to some favorite cookbooks (new

Vegetarian Conformation… Part 1

by Maggie Battista
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A few weeks ago, I started living a more vegetarian life, also known as ‘no-more-pates-for-me’ – especially the beautiful chunky, country-style ones at The Butcher Shop in Boston’s South End – and definitely no more of their gorgeous steak tartare (pictured below). That said, I was back at Barbara Lynch’s hip restaurant last month and

Smokey White Bean Sandwich

by Maggie Battista
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I’m exploring my vegetarian side this Spring and have drastically reduced my meat intake. This sandwich is satisfying and deeply smokey. If you like less heat or less smoke – err, not quite sure why you would but – just play with the amount of liquid you extract from the chipotle peppers. Drain a can

Local, Healthy Food from Prose Food

by Maggie Battista

Prose Food advertises that they are “food for urban and suburban poets”. In reality, the frantic chef, who paces the room after each course, demanding to know how you like your dish, is the true poet, almost an artist who has uniquely woven flavors together that may not sound good but taste quite special. Many