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.
Book Review: Hungry for Paris
The price of a plane ticket, hotel, and the dollar to euro conversion alone is reason enough to hang up a dream of a vacation in Paris. Sad, no? Instead, pick up an Edith Piaf CD, a nice bottle of Burgundy and cozy up with Alexander Lobrano’s new book, "Hungry for...
