Everybody loves fondue, but I’d never tried it with mozzarella. Wow! The mellow, nutty combination of mozzarella, mushrooms, and Fontina is one of the best fondues I’ve ever tasted. Serve it the next time you entertain, with salami, fennel wedges, Italian bread, and cauliflower or broccoli florets.
Along with my co-hosts, Jamie Peha and Anne Nisbet, I just taped the premier show of our new radio program, TableTalk: Radio That Tastes Good. In the future we will be live the first Monday of each month interviewing tastemakers, talking about the best food, wine, restaurants and events around Seattle. If it has to [...]
Everywhere from Farmer’s Markets to roadside truck stands and grocers, peaches are now at their height of heartwarming perfection. This is a short season that pretty much wraps up around the middle of September, so get ‘em while they’re here!
Following is a recipe (well, 2 actually) that put the spotlight on fresh chèvre and fresh thyme supported by a crisp, savory biscotti that stands in for a more mundane cracker.
