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.
Picnic Staple: Potato Salad
It’s Memorial Day Weekend, which means outdoor picnics, and parties. And nothing says sunny weather menu must have better than potato salad. To me, my Grandma Mimi’s potato salad will always be the gold standard, but I also love to try creative twists and new...
