Deviled eggs are always a party favorite, and Casey dishes up creative modern takes on the tradition, as well as paying homage to classic recipes. She includes tips on how to make a peel-able hard boiled egg every time, and how to fill and garnish picture-perfect stuffed eggs.
Kathy Casey is a celebrated chef, entertaining expert, and pioneer in the bar-chef movement. As one of the first female executive chefs in the US, she was named one of Food & Wine's hot new American chefs. A savvy spotter of what's hot on the culinary and cocktail scene, Kathy is a frequent TV and radio guest and host of Kathy Casey's Liquid Kitchen. Author of ten cookbooks, including the James Beard-nominated Kathy Casey's Northwest Table, Casey also blogs at Dishing with Kathy Casey and for Amazon's Al Dente. Kathy owns Kathy Casey Food Studios - Liquid Kitchen an international food, beverage and development agency specializing in all things delicious. She also owns Dish D'Lish(R) Cafes and specialty products. When not traveling the world or dreaming up the next big thing, Kathy can be found Twittering way too much @kathycaseychef. For more d'lish details visit www.kathycasey.com