Too Many Cooks

FRIDAY, JAN. 23, 2015

TUESDAY, JAN. 20, 2015

FRIDAY, JAN. 16, 2015

WEDNESDAY, JAN. 14, 2015

FRIDAY, JAN. 9, 2015

FRIDAY, JAN. 2, 2015

WEDNESDAY, DEC. 24, 2014

Arise and drink your bubbly bliss

Poet William Blake wasn’t writing about Champagne when he penned the phrase, “Arise and drink your bliss.” But he might as well have been. Next week’s Spokesman-Review Food section runs on Dec. 31. It’s all about bubbly. Might want to stock up. There are recipes...

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MONDAY, DEC. 22, 2014

Let them eat fruitcake bonbons

Spokane’s Ina Klakken recently called The Spokesman-Review Food section looking for a decades-old recipe for individual-sized fruitcakes. The original seems to have run in the mid-1960s. In early 2000, editorial assistant Tina Carey tracked it down for the old "Cook’s Notebook” feature for another reader...

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THURSDAY, DEC. 18, 2014

Fun with fruitcake 

“The worst Christmas gift is fruitcake,” the late comedian Johnny Carson once cracked on “The Tonight Show,” continuing with this punchline: “There is only one fruitcake in the entire world, and people keep sending it to each other, year after year.” The Spokesman-Review Food section...

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MONDAY, DEC. 15, 2014

Spice up winter with cardamom

The winter solstice is right around the corner and with it comes the official start of the season. Spice up the darkest day of the year – and rest of winter – with cardamom, a warming spice that holds a special place in Sylvia Fountaine’s...

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MONDAY, DEC. 8, 2014

Sweet Cinnamon Latkes

This week's Food section celebrates Spokane family recipes for latkes. They're a traditional food at Hanukkah - which is right around the corner - because they're fried in hot oil, a symbol of the eight-day Jewish festival of lights. Wednesday's recipes are for savory latkes....

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FRIDAY, DEC. 5, 2014

Coming soon: latkes and holiday bars

Hanukkah starts Dec. 16. To celebrate, The Spokesman-Review Food section is making latkes with three generations of the Morris family of Spokane. Here’s a sneak peek at the story: “Latkes are tradition because they are cooked in oil,” said Bubbie, otherwise known as 71-year-old Julie...

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MONDAY, DEC. 1, 2014

Throw-back holiday recipes coming Wednesday

The holidays are here. To help you plan your celebrations, The Spokesman-Review Food section is turning to Dorothy Dean, who reigned for decades as the newspaper’s resident home economics expert. Look for festive, throw-back recipes from the 1930s forward in this week’s issue, which comes...

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“Too Hot to Handle”

A benefit for the commercial kitchen in the addition to the Dahmen Barn starts Saturday. Several hundred handmade hot pads – sewn by resident artists, community members and board members – will be for sale through the fundraiser, dubbed “Too Hot to Handle.” The hot...

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TUESDAY, NOV. 25, 2014

Getting ready for Grandma's pierogi

Whenever I travel to cities with Polish restaurants or neighborhoods – New York City, Los Angeles, Portland, Hamtramck, the city nearly surrounded by Detroit – I make a point to try the pierogi. They’re always good. But they’re never as good as Grandma’s. Traditionally a...

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MONDAY, NOV. 24, 2014

Thanksgiving preview

Happy Thanksgiving! By now, you likely have your holiday menu all figured out, so The Spokesman-Review Food section is focusing on leftovers, particularly a super sandwich from celebrity chef Jamie Oliver. His bright, zesty banh mi blends the flavors of Vietnam and France with Thanksgiving’s...

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TUESDAY, NOV. 18, 2014

Thankful for horseradish mashed potatoes

Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes. To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here: Light Horseradish...

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FRIDAY, NOV. 14, 2014

Take Thanksgiving leftovers up a notch

Thanksgiving is right around the corner. So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins...

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THURSDAY, NOV. 13, 2014

More boeuf

David Whipple has been making boeuf bourguignon for several years now. His original recipe comes from a cookbook from the Junior League of Palo Alto and is “very similar” to Julia Child's, which ran in the Spokesman-Review Food section on Nov. 12. As someone who’s...

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MONDAY, NOV. 10, 2014

Warm up with Julia Child's boeuf bourguignon

There was ice on the windshield this morning. Chilly overnight temperatures beg for warm and hearty dinners, like soup and stew. Boeuf bourguignon – beef in red wine – is a French classic, made famous for American home cooks by the one and only Julia...

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MONDAY, NOV. 3, 2014

Winter squash and warm soup

Happy November! Days are growing darker much earlier now that Daylight Saving Time has ended. Nights are getting chillier. These changes signal winter squash and warm soup weather. The first Spokesman-Review Food section of the month features savory stuffed acorn squash boats and Normandy-style Onion...

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Cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.





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