by Kathy Casey | Apr 11, 2008 | Dishing with Kathy Casey Blog
I love this Asian twist to the Indian yogurt dip, raita. You can use whole-milk plain yogurt, but if you are watching your waistline, then use low-fat or fat-free plain yogurt or a combination of that and fat-free quark. I have added spicy wasabi, fresh ginger and...
by Kathy Casey | Apr 11, 2008 | Dishing with Kathy Casey Blog
Txori and Herbivoracious! We’re participating in a group review of Txori with Herbivoracious. Be sure to click the link to see what they have to say about this hot tapas spot! Lately, it seems Spanish cuisine is popping up everywhere in my life. From being...
by Kathy Casey | Apr 10, 2008 | Books to Cook, Dishing with Kathy Casey Blog, Tasty Travels
Today after a business appointment in Manhattan I was close to Les Halles Downtown – Chef-large Anthony Bordain’s home base. Not super busy – but good food and good service. And for Manhattan, very reasonable in price. It was actually really nice to...
by Kathy Casey | Apr 10, 2008 | Dishing with Kathy Casey Blog
A nice thing about pastas is that they can be quick and easy to make — especially in the summer, when fresh ripe tomatoes and fragrant basil are abundant in the garden. But there’s a whole other realm of other pasta options, my favorite being the hearty,...
by Kathy Casey | Apr 8, 2008 | Dishing with Kathy Casey Blog
If you want a good laugh check out Meat Water’s site – it’s “dinner in a bottle”. Flavors such as Peking Duck, Dirty Hot Dog, and Beef Jerky have hysterical descriptions and will give you a good chuckle — or make you queasy...
by Kathy Casey | Apr 7, 2008 | Dishing with Kathy Casey Blog
Earlier this year I was approached by Whole Foods to be a guest chef on their video blog “The Secret Ingredient”. Each week chefs from around the country are given a “secret ingredient” and asked to come up with a dish highlighting that...
