I’ve got creative recipes for cooking with strawberries during spring: 1. Strawberries and Cream It was Jonathan Lovekin’s photograph in Ripe that caught my attention- smashed red berries stirred into a bowl of thick, devonshire cream. Juicy, luscious...
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...
I’m having a Nordic moment in the kitchen, inspired by the Scandinavian sensibility for fresh, brightly-flavored, seasonal ingredients- prepared simply. The food is light but nourishing, intended to stimulate the senses and energize the body. During springtime,...
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...
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...
