Chestnut Stuffed Mushrooms

by Matthew Petrelis
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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.

Fig and Blue Cheese Tart

by Denise Woodward
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It’s officially Fall and we’re all back in the kitchen. After a New York City visit to make new food friends and attend some Wine and Food Festival events, I’m roasting the Brussels sprouts from ripe stalks in my garden. Jill is doing beautiful things with beets and apples and Shelby is making some local

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

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