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.
DIY Fried Rice
I love fried rice! Great from your favorite Chinese restaurant but also easy to make at home – a great way to turn leftover steamed rice into a fresh d’lish meal! But Fried Rice can get fancy too -- I’ve had it in NY with lobster and 24K gold on it!! David Burke &...
