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10 Ways Tuesday: Chestnuts

I’ve got creative ideas for cooking with chestnuts in Autumn:   1.  Soup Chestnuts combine beautifully with mushrooms in a velvety, thyme infused soup from Martha Stewart’s New Classics. Chestnuts are actually a wild food, like foraged mushrooms,...

Ingredient of the Week: Chestnuts

I’ve never seen a chestnut tree. I’ve never tasted chestnuts roasted on an open fire. Here in Boulder, Colorado, there is no street vendor selling freshly roasted chestnuts in a roll of newspaper. So how come chestnuts are the ingredient of the week here...

This Past Week at La Domestique: Brussels Sprouts

This past week at la Domestique was dedicated to cooking with Brussels sprouts, a brassica that comes into season after the first frosts of fall. The smallest buds have the sweetest, most delicate flavor. It’s important not to overcook these tiny cabbages, or...

Brussels Sprouts Gratin

It’s Friday and I don’t know about you, but I’m exhausted. This week has been a doozie, but I’ve got the perfect comforting fall recipe for you. My Brussels Sprouts Gratin is creamy, warm, and rich. Brussels sprouts are halved, then seared in...

Storyboard: Brussels Sprouts

Brussels sprouts look like tiny cabbages growing in clusters along the thick, sturdy stem of the Brassica oleracca plant which is several feet tall. According to the Deluxe Food Lover’s Companion, the name probably comes from the fact that they were cultivated...