The National Lentil Festival in Pullman is right around the corner. To celebrate, the Spokesman-Review's Food section plans to feature several recipes spotlighting the protein-packed and fiber-full lens-shaped legume. Here are a couple in advance: Ultimate Veggie Burgers from Cook's Country and Arugula, Lentil and…
Sunday's Spokesman-Review Travel story was all about eating your way through Italy. Executive Chef Timothy Grayson, who's based at Spokane's Whitworth University, described meals he enjoyed in various regions - from Milan and Cinque Terre in the north to the capital of Rome and Venice…
This recipe comes from the latest cookbook from a friend of Timothy Grayson, who wrote Sunday's Travel story about regional Italian cuisine. Milanese Winter Squash Soup From “The Italian Vegetable Cookbook” by Michele Scicolone, Houghton Mifflin Harcourt, 2014 1¼ pounds butternut or other winter squash,…
This dish was inspired by executive chef Timothy Grayson's recent visit to Italy, including Rome. See the full story about his travels in Sunday's Spokesman-Review. Roman Marinated Grilled Mackerel and Roasted Tomato Sauce with Whipped Burrata Cheese From Timothy Grayson, the district executive chef for…
This creamy summertime dessert, inspired by executive chef Timothy Grayson's recent trip to Tuscany, spotlights mixed berries and toasted hazelnuts. Toscano Fresco Fruit Hazelnut Cream Salad From Timothy Grayson, the district executive chef for Sodexo Dining Services at Whitworth University ¾ cup mascarpone cheese 1…
Timothy Grayson, an executive chef at Whitworth University, spent several weeks this summer eating his way through Italy. Here's a recipe for lasagna inspired by his travels through the country's northern regions. Northern Italian Lasagna From Timothy Grayson, the district executive chef for Sodexo Dining…
Timothy Grayson, an executive chef at Whitworth University in Spokane, traveled to Italy earlier this summer to sample regional cuisine. Here's a recipe inspired by his recent journey, which included a stop in Milan. Easy Oven-Baked Boneless Veal or Chicken Milanese From Timothy Grayson Timothy…
Coconut milk makes a silky smooth ice cream base. And using maple syrup, sugar or agave instead of honey makes these recipes vegan. Coconut Honey Lime Lime juice and zest provide a tangy zing to this super-simple and refreshing three-ingredient recipe. 2 (13.66-ounce) cans coconut...
Kickstarter’s Potato Salad challenge – which raised more than $40,000 in its first week, far-exceeding its $10 goal and attracting national media attention – seems to have spurred a couple of Spokane projects. Backers can now help a Spokane 20-something grow tomatoes. They can also…
After reading “In the Kitchen with Fery Haghighi” in Wednesday’s Food section, Nikki Lockwood wrote in with her own memories of Au Croissant and Fery’s Catering. A registered dietitian turned stay-at-home mom, Lockwood, 46, lives in Spokane’s Manito neighborhood. Here’s her story: When I was…
June is National Dairy Month. To help celebrate, Yoke’s Fresh Market at Argonne Village in Spokane Valley is offering shoppers the chance to meet Deer Park dairy farmer Stephanie Littrel. Littrel will explain where dairy products come during the meet-and-greet, which takes place from 11…
What are you doing for dinner Tuesday night? Casper Fry in Spokane’s South Perry neighborhood is planning a special, five-course dinner for $50. Reservations are recommended. Tony Brown of Stella's Cafe will be cooking with Chef Josh Grimes of Casper Fry. Here’s what’s on their…
A Spokesman-Review reader from Pablo, Montana, recently wrote to Too Many Cooks trying to locate a favorite asparagus quiche recipe from the mid 1990s. After consulting newspaper clippings, microfiche, the internal online archives, even Google, we think we have found what she was missing. The…
The recipe for vegan brownies which recently appeared on the front page of the Food section reminded a Spokane reader of something her mother-in-law called Hard Time Cake. According to the reader, who wanted to share the recipe but not her name, Hard Time Cake…
Road-trippers can glamp their way from Spokane to Alaska with a new outfitter named Northern Adventure Tours. Packages include gourmet meals prepared by a private chef, luxury canvas tents with queen-sized beds and private rental vehicles, which allow glampers to check out roadside attractions at…
Wondering what to make Mom for Mother's Day brunch? Timothy Grayson, the Whitworth University-based district executive chef for Sodexo Dining Services, shares a bunch of brunch recipes in Wednesday's Food section. Here's just one of his creations. Look for the rest in tomorrow's newspaper. Swedish…
Wondering what to pair with char-grilled chinook salmon this spring? The Pacific Northwest staple, also called king salmon, goes well with at least one wine from Spokane, according to Eric Degerman and Andy Perdue. In an April 23 story on Wine Press Northwest, they recommend…
After eight years of living in Portland and abroad, Douglas LaBar returned to Cheney, his hometown at the end of the summer of in 2012, opening The Mason Jar two months later. He shared some of his recipes with us. Mason Jar Hearty Granola From…
Candied Orange Peels 6 oranges 1 1/2 cups sugar Cut off ends of oranges. Cut away peel along the curve of the fruit, leaving most of the pith. Slice peel lengthwise into 1/4-inch strips. Cook peel until tender, 10 to 15 minutes, in a medium…
A new tavern is slated to open in the space that formerly housed E.J.’s Garden Bistro. Floyd Loomis, who previously served as chef at Asiago’s Ristorante in Boise, plans to open the new Browne’s Tavern in mid April at the old E.J.’s location, which closed…
Cindy Hval was able to change her kid’s mind about “meatlope” by fine-turning a recipe she got from Kraft. After her story ran in the March 19 Food section, reader Mike Buyanovich wrote to her to share his own tried-and-true version, saying he hoped readers…
Safeway’s executive cheff Jeff Anderson is celebrating the Oscars with recipes matched to some of the nominees. The options include Grilled Steak Tacos with Roasted Poblano Cream and a Michelada Spicy Beer Cocktail for a “date night” with “Her” to a “Frozen” dessert like Ice…
Dutch Bros. Coffee shops in Spokane and Coeur D’Alene are offering free drinks on Valentine’s Day in exchange for donations of nonperishable food items for local food banks. Customers who bring three nonperishable food items will receive a free medium drink. Customers who bring five…
A Gongaza Prep grad appears in this weekend’s episode of Food Network’s reality competition show “Cutthroat Kitchen,” hosted by Alton Brown. Brooke E. Egger, who grew up in Colville and now owns private chef and catering businesses in Santa Barbara, Calif., is one of four…
Kenneth Porter has a couple of cast iron pots. "I make a Creole pork stew. I use the smaller one for that," said the Spokane Valley home cook. "The bigger one I use to cook up tomato mac and cheese." But he wants to hone…
Cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.
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