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Dishing with Kathy caseyKeep up with Kathy Casey on her culinary adventures and get the latest and greatest recipes plus so much more!
Cucumber Soda from Pepsi – no joke!
On MSNBC.com is a story on Pepsi's new cucumber flavored soda. Pepsi Cucumber Ice hits stores this week in Japan. While I love to incorporate the brisk and refreshing cucumber into cocktails -- I am not so sure about it in a sweet soda. But hey - Dr. Brown's old...
Upside Down Cake – Eat it for breakfast!
Upside-down cakes are a major comfort food. They have been a mainstay over the years at church suppers and family picnics. When I was a kid, my mom's Pineapple Upside-Down Cake was one of my favorites, partly because it was so mysterious and amazing to see it being...
Cocktails – Crafts & Salmon
This past week I attended a super fun event at Ivar's Salmon House on Seattle's Lake Union.... Cocktails and Crafts! It was a last minute fun thing consisting of making our own totem poles or Ivar's Bobble Heads into crazy crafty works of ... art?? At least I like to...
Lemongrass Mojitos for Lizz
Lizz Brooks wrote in recently " I recently returned from Maui and while I was there I had a fabulous drink and would love to know how you’d replicate it. It was a Pineapple-Lemongrass Mojito at Tommy Bahamas. I’m guessing there was fresh pineapple juice,simple...
Food Folly Follies
A cavewoman, a rural Texan, a nursing home aide, and a snake oil salesman. What do they have in common? Nutrition and Abil Bradshaw. A couple of nights ago some gal pals and I went to a press screening of Abil's one woman act, the Food Folly Follies. This captivating...
Simple Seafood
Busy days calls for quick and easy, but healthful meals. One of my favorite sauces for fresh fish is what I call a "splash". Splashes can be made with lemon, fresh herbs and olive oil.One of my favorite sauces for fresh fish is what I call a "splash". Splashes can be...
Pork
Almost everybody I know loves pork, what to me is the most versatile meat in the world. Many cultures cook up this tasty porcine protein in a multitude of ways. In the last few years, there has been a pork resurgence—almost cult-like—with special pig dinners, books,...
The Making of a Book – Sips & Apps – Part 1
I have been working diligantly for the past few months on a new book - Sips & Apps , a cocktail book with appetizer recipes. Cocktails have been part of my passion for years and I am so excited to finally be putting out a book featuring my favorite recipes. Today...
Baby Bok Choy & Beef Stir Fry – Healthy Quick and Easy Dinner
Baby "choys" are delicious also simply stir-fried with ginger and soy sauce and served room temperature or chilled for hot weather meals. I'm pairing baby bok choy with beef and shiitake mushrooms in a spicy sweet stir-fry—an easy healthy meal when served up with...
Spring Asparagus & Easter Brunch Asparagus Scramble
Asparagus is springing up! And though a lot of people have the perception that the skinny asparagus is preferable -- wrong! The fatties are much better in flavor. The first is coming on the market right now from California. Tasty asparagus has been a mainstay at fine...
Rosemary Grapefruit Drop Cocktail
I love herbs in cocktails! Fresh rosemary adds an herbalicious flavor to this citrusy cocktail. See my method below for making the rosemary sugar and creating a deep sugar rim on the glass. Rosemary Grapefruit Drop Makes 1 drink Rosemary Sugar (recipe follows) 1 sprig...
RCA & Geoduck
This past week the RCA (Research Chef's Association) held their annual conference in Seattle and as a part of their pre-conference festivities, held a luncheon at the Food Studios. Let me explain a bit about the RCA, these are the hard working folks in food science,...
Tangy Rhubarb- Perfect for a Pie
It signals the beginning of spring when vibrant stalks of rhubarb poke their heads out of the ground and wait for the sun to shine upon them—brush stroking them to brilliant pink or ruby red, all ready to show up at grocers and local farmers markets. When I was a kid,...
Turkish Tabbouleh Salad
Whole grains are all the rage now, what with their healthful benefits and high fiber content. And they can be incorporated into both old favorite recipes and new preparations that will add some excitement and goodness to any meal. How many people have not eaten...
Tao Baby!
Have I mentioned my trip to Vegas yet? No? Well this past February, my executive sous chef Matthew and I escaped the wet of Seattle for a few fabulous days in Las Vagas for the Annual Nightclub and Bar Magazine Convention. During the day Matthew and I went about our...
Old Friends, Even Older Wine
My friend Cynthia Nims and I go way, way, way back. She hired me for some of my first writing assignments when she was the editor at Simply Seafood way back when. And in 2001, together, we wrote the Best Places Seattle Cookbook.” Cynthia is always, and I mean always...
Welcome to Miami!
I love Seattle, my home for most all my life, but wow, sometimes the rain can drive you crazy. Thankfully, I had a mid winter escape to Miami. I’d never visited Miami before, but wow, what a place. The art deco hotels, the people, the food, the beach, and the sun! I...
Coco Chanel (the pup) Turns One
My dearest friend Michelle threw a birthday for her adorable maltese, Coco Chanel, a couple of weekends ago and let me tell you, it was div-a-rific. I’m serious; it was a party both foodies and dog would drool for. And they did! First of all it was held in Michelle...
A Beginning to an End
Today is the start of my new blog Dishing with Kathy Casey and also my farewell Dishing Column for the Seattle Times. I have been dishing up stories and recipes for the Seattle Times for over 12 years and loved every minute of it, but, it’s time to move on to new...
What’s D’Lish! Tasty Preserves & New Menu Additions
From our friend chef Brian Scheehser's garden we whipped up wonderful d'lish preserves for the Dish D'Lish® Ballard location from his organic goods. They're grown with lots of love and you can taste it! Strawberry Lavender Jam—so yummy on your morning toast! With his...
