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Cook in the Moment: Honey

Each week I contribute a column to “Whole Foods Market Cooking Boulder” expanding on one of my 10 Ways Tuesday ideas. This week I was inspired by a savory recipe for honey prune sauce found in the October issue of Food & Wine Magazine. Find my recipe for seared...

10 Ways Tuesday: Honey

  I’ve got creative ideas for cooking with honey in autumn:   1.  Goat Cheese with Honey I’ve written this often, the simplest things are the best. Give me beautiful ingredients, prepared straightforwardly, over a fancy multi-course meal any day....

Ingredient Of The Week: Honey

Autumn is the time of year for harvesting honey. The bees have built up their stores for the winter, and we can enjoy the fruits of their labor. I find honey endlessly fascinating. Like wine, it has terroir, or a sense of place. The flavor of honey depends on what...

This Past Week at La Domestique: Apples

  This past week at La Domestique was all about cooking with apples. I visited a local apple orchard, and the difference in taste from supermarket apples was substantial. Freshly harvested apples are crisp and juicy, with a sweet, floral aroma and full, bright...

Chicken, Apples, and Cream à la Normande

While searching for a savory apple dish to share with you, I came across a recipe for Chicken, Apples, and Cream à la Normande in Dorie Greenspan’s book, Around My French Table. The history of this dish is classically French. The Taste of France, by Robert...