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.
Dim Sum Finds!
I LOVE Dim Sum! A traditional Chinese way of preparing food, dim sum items are usually bite or individual-sized portions and typically enjoyed for breakfast or lunch. Going for dim sum with friends or family is a great outing. If you're not familiar with this style of...
