Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
Atomic Orange Cocktail
Stay festive during the holiday season with brand new episodes of Kathy Casey’s Liquid Kitchen®! Just in time for the holidays is my Atomic Orange Cocktail! PAMA Pomegranate Liqueur's tart flavors combines well with the fragrant DIY flash-blended Tangerine Ginger...
