One of the most important things I learned from my Grandma Peg is something she never intended to teach me. She was insistent on the importance of grammar and manners (both of which I have never seen her falter on in all of…
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I am a jam fanatic and, therefore, no fruit will spoil on my counter when I have a few hours in the kitchen. Making a preserve is actually my go-to way to relax; I love the repetition of the chopping,…
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I used to think food gifts were for special occasions. You know, the pie you bake for the summer potluck, or the holiday cookies you package up for far-away family. I remember painstakingly crafting a heart-shaped box out of cardboard, construction paper, and masking tape…
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Not many people think of February as their favorite part of the year, and Valentine’s Day has always had its critics. But for me, it’s always been a warm and cozy bright spot in a long month of dark, cold,…
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Hello everyone! Thank you for visiting Eat Boutique. This site is no longer accepting new messages or content submissions. It exists in a paused status for the moment. It is currently available for you to search and read, but there…
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Hello everyone! Thank you for visiting Eat Boutique. This site is no longer accepting new messages or content submissions. It exists in a paused status for the moment. It is currently available for you to search and read, but there…
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If you’ve ever tasted homemade raspberry jam on a freezing-cold day in January, as a blizzard turns your New England home into a real-life snow globe, then you understand the incredible joy found in a jar of jam. Suddenly, it was summer in my home…
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We’ve been long-time fans of crafting cocktails out of everyday jams, but Rachel Saunders, creative mastermind behind Blue Chair Fruit, exceeds even our wildest imaginations of how transformative a spoonful of preserved fruit can really be in her newest cookbook, Blue Chair…
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It’s no secret. We absolutely adore We Love Jam, and all of their incredibly tasty and beautiful spreads–we’re even offering a special price on their Tart Cherry and Apricot Jam for a very limited time in our shop. And since…
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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…
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