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10 Ways Tuesday: Prepared Mustard

I’ve got creative ideas for cooking with prepared mustard during late winter/early spring: 1.  Pork with Mustard Sauce The recipe for Pork Cutlets with Mustard Sauce from Williams-Sonoma Weeknight Food Fast, is my husband’s favorite supper, and part of our...

Ingredient of the Week: Prepared Mustard

Here at la Domestique, I’m wrapping up the winter pantry, and I’ve got a major case of spring fever. We’ve enjoyed a few days of warm, sunny weather in Colorado, and I’m dreaming of early spring produce like asparagus, leeks, and salad greens....

Cook in the Moment: Poached Chicken in Ginger Broth

A Long Journey and the Healing Power of Ginger The day after we married in October of 2007, my husband and I traveled to St. Lucia for our honeymoon. Below is the story of our journey from my hometown of Arkansas past Florida and the Bahamas, past Puerto Rico, past...

10 Ways Tuesday: Fresh Ginger

I’ve got creative ideas for cooking with fresh ginger during late winter/early spring: 1.  Pickled Ginger Paper-thin slices of pickled ginger are to be eaten as a palate cleanser between bites of sushi. I learned about the 3 types of pickled ginger common in...