Food




Basil-Parmesan Roasted Corn. (Gretchen McKay / Tribune News Service)

Jazz up corn on the cob

Lots of sweet butter and a sprinkle, or two, of salt. Maybe some freshly ground black pepper, if a shaker’s within easy reach on the picnic table. That’s how so many of us enjoy fresh-picked corn on the cob. It’s hard to go wrong with tradition, but simple isn’t necessarily better when it comes to summer’s hallmark vegetable. It’s just simpler.

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Broccoli rabe, also known as rapini, lends a gently verdant and slightly bitter flavor to dishes such as pizza and pesto, but it's especially popular in pasta. (Adriana Janovich / The Spokesman-Review)

Just Picked: Broccoli rabe

Don’t worry about those itty-bitty buttercup-colored flowers. Not only do they add a pretty little pop of color, they’re edible. They grace the tips of the elegant, slender cousin of full-bodied broccoli. Broccoli rabe, also known as rapini, lends a ...

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Speckled Butter Bean Ceviche with Grilled Shrimp, from “Beans & Field Peas,” by Sandra Gutierrez. (Juli Leonard / Tribune News Service)

A guide to summer beans and peas

The time to enjoy Southern peas is finally upon us. Every summer brings forth a plethora of pods filled to the hilt with tiny spheres of different colors. Here is your guide to this iconic Southern vegetable: how to cook ...

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In the Kitchen With
Slow and easy: Hamby family’s chalupa recipe well worth wait  
In the Kitchen with: Terry Patano, Shaun Thompson Duffy pursue perfect crust for wood-fired pizza  
In the Kitchen With: Fire it up for ribeyes on the grill 
In the Kitchen with … Joseph Morris: Luna’s executive chef answers call of cauliflower 
In the Kitchen with…Eric O’Grey: Tofu paella blends Asian, Spanish flavors  
Seasonal Kitchen
Cucumbers offer refreshing relief from summer’s heat 
Seasonal Kitchen: strawberries 
When spring greens come calling, it’s time to get cooking 
Give dishes a kiss of spring with fresh tarragon 
Blood oranges add a bit of drama to any dish 
Dinner together
Dinner Together: ‘Riced’ cauliflower makes a great addition in stuffed peppers 
Dinner Together: Vegan tacos don’t have to be full of beans 
Dinner Together: Chinese take-out staple easy to make at home 
Pot pie is filling, feeds a crowd 
Salsas supply summer flexibility  
Fresh sheet
Fresh Sheet: New faces at Taphouse Unchained, Tito’s Italian Grill, and the Spokane Club 
Fresh Sheet: New community-supported agriculture program opens at Gonzaga 
Fresh Sheet: Long-gone chili parlor’s recipe published 
Fresh Sheet: Make nocino – a walnut liqueur – at Quillisascut Farm 
Fresh Sheet: South Perry market hosts food truck rally 
Just picked
Just Picked: Broccoli rabe 
Just picked: Garlic, to peel or not to peel? 
Just Picked: Sunchokes may look weird, but they have a place in the kitchen 
Just Picked: Don’t toss those radish tops! 
Just Picked: Watercress, not just for crustless sandwiches  
Cookbooks
Just Picked: Watercress, not just for crustless sandwiches  
Cookbook review: ‘Foolproof Preserving’ shows science behind boiling water canning 
Cookbook review: Fire up the grill with America’s Test Kitchen 
Cookbook review: A practical homage to salmon 
Book review: Let ‘Farmette’ take you to Ireland 
Baking
Beautiful crust: Bellacrosta on an expansion mission  
Cookbook review: Learning to cook with cast iron skillets 
Hot cross buns are an Easter ritual for many  
Book review: Let ‘Farmette’ take you to Ireland 
In the Kitchen with … Leslie Huppin: Challah, the silent star  
Vegetarian
Farm Sanctuary founder Gene Baur encourages people to eat more plants 
Vegan chocolate mousse decadently easy 
Dinner Together: Vegan tacos don’t have to be full of beans 
Cookbook review: ‘Foolproof Preserving’ shows science behind boiling water canning 
Fools’ Gold: Celebrate first of April with elegant yet uncomplicated desserts 
Vegan
Farm Sanctuary founder Gene Baur encourages people to eat more plants 
Vegan chocolate mousse decadently easy 
Dinner Together: Vegan tacos don’t have to be full of beans 
Doing the impossible: Make a vegan Caesar worth celebrating  
In the Kitchen with…Eric O’Grey: Tofu paella blends Asian, Spanish flavors  
Holidays
Farl thee well: Make these Irish potato treats 
Hot cross buns are an Easter ritual for many  
Put celery in the spotlight with this simple Irish soup 
How to avoid Valentine’s Day cooking disasters 
Dinner and romance made for each other 
Restaurants
Spokane chef named semifinalist for 2016 James Beard Award  
Rainbow of flavors  
Riverfront Park’s Fountain Café opening in time for Bloomsday 
Fusion Flours creators open take-out business with gluten-free foods  
Spokane Restaurant Week begins Friday and runs through March 3  




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sponsored According to two 2015 surveys, 62 percent of Americans do not have enough savings to handle an unexpected emergency, much less any long-term plans.



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