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10 Ways Tuesday: Peas

I’ve got creative recipes for cooking with spring peas: 1.  Spring Pea & Herb Salad Each year I look forward to cooking this Spring Pea & Herb Salad, excitedly pulling the card from my trusty recipe box. It’s the whole package: vibrant color, fresh...

Ingredient of the Week: Peas

This week at la Domestique we celebrate spring peas. In Chez Panisse Vegetables, Alice Waters writes, “The arrival of freshly picked green peas is one of the events that define high spring at Chez Panisse.” I remember sowing peas in my community garden...

Cook in the Moment: Recipe for Mussels Cooked in Rosé

On September 30, 2008 I met Michelle Obama. Just before the November election, Mrs. Obama came to CU-Boulder with the purpose of rallying students to register to vote. It was an exciting time, before the recession had taken its toll on the American spirit. I could...

10 Ways Tuesday: Rosé Wine

I’ve got creative ideas for enjoying Rosé wine during the warm days of late spring: 1.  Rosé Steamed Mussels Dry rosé, with its mineral character and hint of fruit, is the base of a spicy broth infused with the briny flavor of mussels in this recipe from Food...

Ingredient of the Week: Rosé Wine

This week I suffered my first (and only) sunburn of the season. It’s now warm enough to steal a Friday afternoon at the pool before the kids get out of school and ruin all the lovely peace and quiet. Each year, I cautiously don my bikini and creep out to a...