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.
Berrylicious Shortcakes for the 4th!
Yummy berry shortcakes are perfect for a 4th of July weekend backyard party! If you don't want to make shortcakes from scratch pick up some Fisher Scone Mix and add-in a handful of chocolate chips for a quick knock-off of my scratch recipe. I also love to make...
