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.
Weird and Wild Creativity – from edible crayons to sniffable candy…to a doughnut bacon cheeseburger!
The food world is full of amazing original creations. These days cooking with food are often a perfect blend of art, science, and taste as well as a bit of whimsy. But then there are the items that push your personal sense of creativity and just make you scratch your...
