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.
Inspired Sipping: Luxury Gin & Tonic
Make this a libatious summer with Kathy Casey's Liquid Kitchen™! Kicking off the 3rd Season of my cocktail show, I look back at a classic bar staple for a bit of inspiration. My Luxury Gin & Tonic is my take on the classic gin & tonic. A fresh lime squeeze and...
