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.
Dishing with Kathy Casey A New Cocktail Show, Autumn Adventures & D’lish Holidays
I have a new Cocktail Show! Kathy Casey’s Liquid Kitchen™! The show blends my passion for the bar and experience as a chef. Join me weekly on a creative journey through great drinks inspired by the kitchen. Learn how to make the Perfect Modern Martini, stir up a...
