Blog
Dishing with Kathy caseyKeep up with Kathy Casey on her culinary adventures and get the latest and greatest recipes plus so much more!
Pummelo: The Big Brother of the Citrus Family
Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus! Not as well known in the citrus family but they will be soon! If you are a citrus fanatic like me, you will love pummelos. Pick...
Super Bowl Sunday Snackin’
Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party! Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations? Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with...
Ancient Grains are New Again
Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu! One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids...
Candy Cane Cheer
I just love this time of year – everything is sparkly, lights are twinkling in the trees, and of course, d’lish candy canes everywhere! There are candy canes found hanging on trees and peeking out of stockings. They are also an ingredient in many of my favorite...
Holiday Travel Snacks
The holidays are here and for many of us that means some long flights. I fly a lot so I understand it’s not always fun or d’lish, but I’ve got some tips to help with that. If you’re flying out on a long flight (domestic or international), make sure to pack some food....
Overnight Oats
Now that cold weather is here, starting your day with a hearty breakfast is essential. And an easy go-to and one of my favorites is good ol’ fashioned oatmeal! Oatmeal is easy enough to make BUT not everyone has that time in the morning.Don’t fret – quick batches of...
Chicken Parmesan
Cider Craze
It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry tiny bubble-style (like a fine French Champagne) to bold and sassy, spiced (chai cider – yes please) and fruit-forward (think pear and...
Aquavit Week
#AquavitWeek is upon us and for those of you that have never tried this delicious Scandinavian spirit - it’s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it's made from a neutral potato base spirit and barrel aged, giving...
Dip In!
From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites. These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as...
Halloween Cocktails & Party Ideas
Halloween is coming up and it’s not just for kids. It’s also a chance for adults to indulge in the fun – haunted houses, spooky costumes, and of course, parties! And what’s a Halloween party without something spooky to sip on? To get you in the spirit, try a fun...
Falling for Chili
When the days grow shorter and the weather begins to cool off, I start thinking about making some chili. It’s a protein-packed, warm and filling dish - especially good for those weekend game days. The key to a good chili is in the spices and sautéing your chili spices...
Coffee Lovers
Ahh, coffee! That first cup o’ joe can usually set the tone for the rest of the day. And certainly the Pacific Northwest is known as THE mecca for coffee drinkers and connoisseurs alike. We definitely love our coffee just as much as our wine with many local...
Spaghetti Squash Is More Than Just A Pasta Plant
Most people have had a hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable. This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but...
Money Saving Braising
Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest cuts of meat, an inexpensive, melt-in-your-mouth experience. Braising is a loooooong, slow-cooking method that can be done on the stove-top, in the oven, or in a...
Quick Pickles
Who doesn't love homemade pickles? I certainly do! The briny, bold flavor is the perfect addition to any summer meal, but who says you have to buy them? Making your own may seem daunting, but I’m here to set the record straight. Pickling your summer garden veggies is...
Apples
A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece. The Northwest has...
Gold Martini – Kathy Casey’s Liquid Kitchen® – Small Screen
Handful of Hazelnuts
Hazelnuts, also known as filberts, are grown right here in the Pacific Northwest! Did you know that 99% of hazelnuts grown in the United States are grown in Oregon alone? Eating them raw is d’lish but have you tried roasting them? Many recipes call for roasted...
Super Quinoa
There's been lots of talk about "wonder foods" and quinoa is certainly one! Nicknamed "gold of the Incas," quinoa is considered an ancient grain and has become a menu darling - seen on menus across the city. Photo from www.EatingWell.com What makes it a super food is...
