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10 Ways Tuesday: Barley

I’ve got creative ideas for cooking barley in autumn:   1.  Barley with Crisped Prosciutto and Truffle Oil In this recipe from Ancient Grains for Modern Meals, Maria Speck uses two types of barley: the whole grain hulled barley for it’s toothsome...

Ingredient of the Week: Barley

The ingredient of the week  is barley, a hearty, healthy grain that’s perfect for autumn soups, warm salads, and much more. When the weather cools off and the sunlight is more golden I start to crave the nutty, sweet, wholesome flavor of barley. Often, we get...

This Past Week at La Domestique: Honey

This past week at La Domestique was devoted to honey. We explored both the sweet and savory side of honey. Shopping at farmers markets is a great way to find honey that’s unrefined and therefore more flavorful and healthful. Look for varieties of honey made from...

Autumnal Walnut and Honey Soda Bread

I am so excited about this bread recipe I found in the River Cottage Bread Handbook! It’s quick, easy, and perfect for fall. Walnut and Honey Bread is a soda bread recipe made with whole wheat flour. No yeast, no kneading, no waiting for dough to rise. Just...

Storyboard: Honey

Honey is a viscous, sweet liquid made by bees from the nectar and pollen of flowers. It’s usually named for the plant the pollen came from: orange blossom, buckwheat, clover, wildflower, alfalfa, heather, etc. Each of the hundreds of varieties of honey has...