by Kathy Casey | Sep 29, 2011 | Books to Cook, Dishing with Kathy Casey Blog
Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I’m pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This...
by Kathy Casey | Sep 28, 2011 | Dishing with Kathy Casey Blog
Creative cocktails can come from all methods of inspiration. I made this particular cocktail for my dear friends who had their wedding in Tuscany. Rosemary and citrus play well together in both taste and aroma. This week on Kathy Casey’s Liquid Kitchen™ I make a...
by Kathy Casey | Sep 27, 2011 | Books to Cook, Dishing with Kathy Casey Blog
From their long and storied history as snake oils and medical panacea to their modern-day indispensability behind the bar of any good cocktail program, bitters have been there through the cocktail’s rise in popularity, fall during Prohibition and re-emergence as a...
by Kathy Casey | Sep 26, 2011 | Dishing with Kathy Casey Blog
Join Seattle Magazine, Northwest Home Magazine and I for a faboo event this Wednesday, September 28th from 6:00pm – 7:30pm at the beautiful SieMatic Seattle Kitchen Studio. There will be a cocktail demo, a Signature Cocktail and tasty bites from my Sips &...
by Kathy Casey | Sep 22, 2011 | Dishing with Kathy Casey Blog
Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine. A great steak salad is the...
by Kathy Casey | Sep 22, 2011 | Dishing with Kathy Casey Blog
Homemade syrups are easy to make and a great way to include fresh ingredients in tasty treats like ice cream or in a fantastic cocktail, like the pre-prohibition Clover Club cocktail. This week on Kathy Casey’s Liquid Kitchen™ I make a Clover Thyme Club using a...
