Maggie is the founder/director of Eat Boutique, an award-winning online boutique and story-driven recipe site that’s the go-to resource for food gifts. Along with selling an ever-changing collection of food gifts, hosting pop-up boutiques and hand-packing small batch food gifts for private clients, Maggie also wrote her first-ever cookbook featuring more than 100 recipes to make, wrap and share. Food Gift Love to be released by Houghton Mifflin Harcourt on October 13, 2015. She’s written for Style Me Pretty, Food52, and Snippet & Ink and connected millions building online communities like TripAdvisor. You can follow her homemade food gift adventures on Instagram and pre-order the cookbook now.
KATE H. KNAPP
Kate H. Knapp has been cooking since she was stove-high and whisk-strong. She comes from a long line of cooks and bakers, from whom she learned the sweet power of sugar, the thrill of egg whites, the magic of leftovers, and the importance of being fearless in the kitchen. Kate has a Masters in Gastronomy, and works as a Freelance Cookbook Recipe Tester & Editor. She spends her free time pickling and preserving, practicing food photography, and reading cookbooks. Her own recipe for life is a work in progress—needs a dash more of this and a pinch of that—but she couldn’t be happier with her ingredients. Read more about her at katehknapp.com
Heidi Murphy, wedding + lifestyle photographer, and aspiring foodie.Though her heart belongs to Martha’s Vineyard, she lives north of Boston with her husband and their three dogs in a charming seaside town.She has an affinity for simple flavors + simple pleasures, farmer’s markets, organic everything, s’mores, corn from the grill, and of course – champagne.Heidi’s work, on film, has been featured stateside and abroad; and her musings + imagery can be found on her blog – White Loft Style.
Jayme is a Florida-raised, Denver-based sommelier at a busy, landmark restaurant, where she co-curates a 700-bottle wine list and pairs food with wine on a nightly basis. She is also the author and photographer of the garden-inspired, cocktail-centric blog, holly & flora. Jayme can show you where to sip the best cocktails in Denver, where to find the best Champagne by-the-glass, or where to hike along the Front Range. Or she can just talk about cats for hours.
Born and raised in Texas, Katherine is a writer, stylist, recipe tester, and American and British foodways scholar currently living in Massachusetts. She has a MA in Gastronomy from Boston University and will start her PhD in American Studies and Foodways at the University of North Carolina this fall. When she isn’t searching for the elusive New England breakfast taco or figuring out what kind of biscuits Jane Austen liked with her afternoon tea, Katherine writes on her blog, The Young Austinian.
Molly Shuster is a freelance food stylist and recipe developer. After starting her career in publishing in New York City, Molly switched gears and went to The Institute of Culinary Education. After working in the city for five years, Molly recently moved back to her home-state of Massachusetts. She currently divides her time between Boston and New York. View more on Molly Shuster on her website.
Denise lives in Oakland, California with her partner in crime Lenny. She is a free lance webcast producer, photographer, food writer and recipe developer who is always dreaming about food. She is driven by delicious as well as gorgeous food, and admits that her first thought of the morning is what she will be cooking that day. During her free time she enjoys traveling and hitting mountain getaways with Lenny in their Eurovan. You can find more of her recipes over at their shared food blog Chez Us, or follow along on Instagram where she shares daily inspirations.
Pickled Cherries + Black Rice Salad with Pickled Cherries, Charred Corn, and Hazelnuts
To me, there’s something alluring about black rice. Maybe because it’s moniker is “Forbidden Rice,” said to have once been eaten exclusively by the Emperors of China. Or maybe it’s the deep purple color. Or it could be because of…Read more…