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: The Newsletter
Summer fun keeps going—travel, travel, travel and lots of tasty projects! It’s been a whirlwind of a summer, with tons of travel … and a lot of fun, too. First off this month, I headed to Tales of the Cocktail in New Orleans for the biggest cocktail-and-spirit event...
