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The Times-Picayune

Infusing waters is a simple, yet very effective way of adding just a bit of flavor to water by adding in market-fresh ingredients. The flavor combinations are endless! Check out this article in the Times-Picayune for more information on how to infuse waters.

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6th Annual Seattle Edible Book Festival

by Kathy Casey | Feb 28, 2011 | Books to Cook, Dishing with Kathy Casey Blog

Here's a fun event to look forward to in April! The Seattle Center for Book Arts presents Eat a Book Today!: the 6th Annual Seattle Edible Book Festival, celebrating books, food, and the people who love them! Eat a Book Today! combines the creative and culinary...

2011 Seattle Food & Wine Experience

by Kathy Casey | Feb 24, 2011 | Dishing with Kathy Casey Blog

Come see me and Foster Farms this Sunday, February 27th from 1:00-5:00 pm at the Seattle Center Exhibition Hall for the 2011 Seattle Food & Wine Experience! I’ll be chatting it up at the Foster Farms Booth and dishing out Savory Chicken Bacon Cupcakes, plus I'll...

Meatless Magic!

by Kathy Casey | Feb 24, 2011 | Books to Cook, Dishing with Kathy Casey Blog

Whether you’re a long-time vegetarian, a newcomer looking for healthy, hearty meatless dishes or you’re trying to convert a carnivore, I have just the book for you! The fabulous Kim O’Donnel’s The Meat Lover’s Meatless Cookbook is your one-stop guide to cooking up...

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