ice cream

Six Ridiculously Delicious Rhubarb Recipes

by Kate H. Knapp
Strawberry + rhubarb jam

Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes. Not that I’m complaining. I have been hopelessly devoted to the

Six Reasons Why We Love Maple

by Kate H. Knapp
bacon-pancakes

I’ll let you on a little secret, I was a pancake purist in my youth—I thought hotcakes were too precious to be soaked in syrup, so I instead opted for just a bit of butter and a sprinkling of sugar. I would turn my nose up in dramatic disgust as my family drowned their fluffy flapjacks

I Scream Sandwich!

by Kathy Day
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Did you know that today is National Ice Cream Sandwich day!? I know what you’re thinking, “Everyday is some national holiday, Kathy. Why is this one so important?” Because National Ice Cream Sandwich day means you get to indulge in ice cream and cookies. At the same time. Bloody brilliant. I’m celebrating the day by

What We’re Loving: Icy Treats

by Erin Nichols
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A big thanks to contributor Erin Nichols for her guest post on this week’s What We’re Loving.  We love to share recipes that include cool treats,  Strawberries and Balsamic over Vanilla Ice Cream  or the Classic Ice Cream Sandwich  are a couple recent favorites, but welcome Erin’s expert opinion and can’t wait to freeze some

Strawberries and Balsamic

by Jill Chen
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Our strawberry infatuation continues! Jill’s strawberry post today reminds us that so much of what tastes great can come from our own backyard and it’s time to get planting. And I love that strawberries don’t need much to be transformed into a sophisticated dish. -Maggie This year I am obsessed with turning our backyard into

Our Favorite Birthday Cakes: Ice Cream Cake

by Maggie Battista
Thumbnail image for Our Favorite Birthday Cakes: Ice Cream Cake

I grew up with a mom who grew up on a farm near the Honduran coast. In her home, everything was homemade or often, farm-made. She drank her milk fresh each morning, pulled warm from the cows out back. The bubbling black beans on the back of the stove were dried nearby. The cheese was

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