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Grilled Broccoli with Black Olive Tapenade

I love grilling. Maybe it’s because I grew up in the Southern United States where people take their BBQ seriously. Maybe it’s because I get to create perfectly caramelized grill marks on my food. Or maybe it’s because the sizzle and the smoky aromas always take me...

Dinner with Food52: A Cookbook Review and Giveaway

Food52 sent me their newest cookbook for review, and have graciously  provided a copy for this giveaway contest to La Domestique readers. Full contest rules can be found at the end of the review. I pick up the Food52 Cookbook, Volume 2, Seasonal Recipes from Our...

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,...