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10 Ways Tuesday: Brussels Sprouts

I’ve got creative ideas for cooking with Brussels sprouts:   1.  Raw in Salad I appreciate the Frankies Spuntino Kitchen Companion & Cooking Manual for its simple, straightforward cooking that celebrates good ingredients. It’s the Italian way of...

Ingredient of the Week: Brussels Sprouts

Here in Boulder, Colorado, we’ve already enjoyed our first snows. The nights are chilly and days are crisp and sunny. It’s the perfect time to harvest the ingredient of the week, Brussels sprouts. These tiny cabbages grow in clusters on a thick stalk, much...

This Past Week at La Domestique: Beer

This past week at la Domestique was dedicated to cooking with beer, from pale lagers to black stouts. We explored all the unique flavors beer contributes to soups, braises, breads, and even cakes. Beer can be hoppy, bitter, fruity, herbal, sweet, or rich, among other...

Anise & Guinness Bread

This Friday I’m making Anise & Guinness Bread from Dough: Simple Contemporary Bread, by Richard Bertinet, my favorite bread baker. I’ve written about Richard Bertinet before, and wholeheartedly recommend his books to anyone who wants to learn to bake...