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Ingredient of the Week: Spring Onions

Spring onions are the pantry ingredient of the week at la Domestique. These sweet and succulent Alliums are merely immature red, yellow, or white onions. Harvested early, spring onions have generous green leaves and long thin stalks. Their flesh is moist and delicate,...

10 Ways Tuesday: Olive Oil

  I’ve got creative recipes for cooking with olive oil during spring:   1.  Salad Dressing Watching Jamie Oliver dress a salad with olive oil gets me excited. He’s easygoing about it, adding a splash of olive oil and a squeeze of lemon- no...

Ingredient of the Week: Olive Oil

During spring I begin to crave the freshly pressed, peppery, herbal flavor of olive oil. In the winter months I tend to use butter more in my cooking, but spring is a time for sitting on the patio with a glass of rosé, dragging ragged pieces of crusty bread through a...

Cook in the Moment: Braised Halibut and Artichokes

The sky is grey and a cool breeze whips through the tree branches. I watch from my apartment window as they wave back and forth, as if in slow motion, tender spring blossoms quivering. The rain pelts the window, “tap, tap, tap.” “Come in, “ I invite her. On Sunday I...