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Ingredient of the Week: Strawberries

On a warm and sunny Saturday morning I walked through the crowded Boulder Farmer’s Market, past the artisan bread stand with the cute Italian guys, past the goat cheese maker’s tent, past mounds of vegetables piled high. As it should be, I caught whiff of...

10 Ways Tuesday: Tarragon

I’ve got creative recipes for cooking with the anise-flavored herb, tarragon: 1.  Asparagus and Tarragon Tart Reading Nigel Slater’s tome on vegetables, Tender, I came across his simple but striking recipe for A Tart of Asparagus and Tarragon. Once the...

Ingredient of the Week: Tarragon

This week at la Domestique is dedicated to the herb, tarragon. Something about the highly aromatic scent of tarragon embodies the essence of spring: fresh, like that of a pine forrest after a good soaking rain, but more delicate and feminine. Tarragon is softer than...

Spring Onion, Pea, and Chive Frittata with Goat Cheese

Frittata, the rustic Italian omelet, is a dish I make again and again during springtime. It’s a simple, forgiving technique- much like a crustless quiche- open to endless variations. The method is to lightly sauté  filling ingredients in a high-sided skillet,...