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10 Ways Tuesday: Potatoes

1.  Wrinkled Potatoes, Canary Island Style If you flip through Made in Spain, by José Andrés, you’ll find a recipe for Wrinkled Potatoes, Canary Island Style that I’ve cooked here. I could go for these instead of french fries any day. The small potatoes...

Ingredient of the Week: Potato

Why don’t we welcome fall with the humble potato? I think it’s perfect- satisfying and comforting for cooler days and bigger appetites. The potato is a simple root tuber, not much to look at. Combine it with fat, in the form of cream or lard, and the...

This Past Week: Olives

This past week at La Domestique we wrapped up the summer pantry with olives. It was fun to explore the many different varieties from all over the world. The briny flavor of olives brings complexity and depth to many dishes, like pastas, salads, and stews. Olives...

Pissaladière

Pissaladière is a French dish from the Pays Niçoise, an area bordering Italy. It’s easy to see the Italian influence in this flatbread decorated like a pizza. I read in Martha Stewart’s Baking Handbook that Pissaladière is named for pissalat, which means...

Storyboard: Olives

Growing & Curing Olives grow on gnarled, silver-leaved trees. Originally, the olive tree is from the Mediterranean. These days olives are also grown in the United States (California, New Mexico, and Arizona), as well as South America. According to the reference,...