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.
Kathy’s on the Fine Living Channel
If you've been tuning in to the Fine Living Channel, you might catch me on a new show called Great Cocktails. And if cocktails are on the agenda for your next house-party or event, then give my favorite Pomegranate Sage Lemon Drop recipe a shake. Pomegranate Sage...
