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Pissaladière

Pissaladière is a French dish from the Pays Niçoise, an area bordering Italy. It’s easy to see the Italian influence in this flatbread decorated like a pizza. I read in Martha Stewart’s Baking Handbook that Pissaladière is named for pissalat, which means...

Storyboard: Olives

Growing & Curing Olives grow on gnarled, silver-leaved trees. Originally, the olive tree is from the Mediterranean. These days olives are also grown in the United States (California, New Mexico, and Arizona), as well as South America. According to the reference,...

Cook in the Moment: Moroccan Carrot & Olive Salad

Today you can find my recipe for Moroccan Carrot & Olive Salad over at the Whole Foods Market Cooking Boulder website. I’m exploring the jet-black oil-cured olives from Morocco in combination with other North African flavors like sesame seeds and cilantro....

10 Ways Tuesday: Olives

I’ve got creative ways for cooking with olives: 1.  Simply Sautéed In How to Cook Everything, Mark Bittman shares a recipe for Sautéed Olives which embodies everything that is simple and good. He suggests that though olives don’t need cooking, they benefit...

Ingredient Of The Week: Olives

This week at La Domestique we’re wrapping up the summer pantry. The days are getting cooler, but markets are still full of beautiful summer produce like tomatoes, zucchini, eggplant and corn. Fresh herbs are plentiful. We’re still enjoying salads and light...