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.
Holiday Entertaining Made Easy!
On King 5's New Day Northwest, I'll be taking the stress out of holiday entertaining with my do-ahead recipes. I'll be sharing my tips and tricks for my savory Overnight Rosemary Ham & White Cheddar Strata Bites and Lemongrass Chicken Meatballs with Sassy Peanut...
