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Food

Vintage Recipes with Dorothy Dean

From 1935 to 1983, Dorothy Dean was the face of The Spokesman-Review's Home Economics department, publishing recipes, operating a test kitchen and fielding thousands of telephone calls from cooks.

Each week we re-publish some classic recipes from our archives. If you'd like to contact our food writer, contact us at food@spokesman.com

View recipe archives >>

A&E >  Food

Dorothy Dean presents: Saltine Toffee Bars

Butter, brown sugar, saltines and chocolate – yes, only four ingredients – combine to create saltine toffee so crisp and delish, you will not be able to stop eating it.

A&E >  Beer/Drinks

On Tap: Hidden Mother gets more visibility

The Liberty Lake brewery just signed a lease for space at Washington Street and Sharp Avenue to house a larger brewing system and a taproom. And next month, it heads to the San Francisco Bay area for collaborations with a pair of well-regarded breweries and an appearance on the Brewing Network online radio station.
A&E >  Food

Chef’s grand idea goes in the pot … the Instant Pot

UPDATED: Wed., Nov. 21, 2018, 7:10 a.m.

Spokane chef Chad White thought it would be fun to try to prepare a four-course, fine-dining experience using just an Instant Pot. So he’ll do it, with help from best-selling Instant Pot cookbook author Laurel Randolph, in a Dec. 5 event from the Northwest Passages Book Club.
A&E >  Food

The Instant Pot meets fine dining – for a good cause

UPDATED: Wed., Nov. 21, 2018, 7:04 a.m.

The evening’s guests will savor a gourmet feast cooked right in front of them and displayed on three large video boards across the room. They’ll also learn tips and tricks for using an Instant Pot at home.
A&E >  Food

Dorothy Dean presents: Day-After Thanksgiving Turkey Dips

Thanksgiving dinner is one of the most anticipated meals of the year, and one that truly keeps on giving. And by that, I mean giving you leftovers for days. But instead of just piling them on a plate to zap in the microwave, how about transforming them into a hot, juicy dip? Think French dip, but with that celebrated holiday bird.
A&E >  Food

Northwest Wine: Riesling perfectly versatile for your holiday table

As we march toward Thanksgiving, it’s time to start gathering wines for the big feast. One bottle you should consider making room for is riesling. The reasons are many. Germany’s noble white grape is versatile and offers crowd-pleasing flavors. Many of examples come loaded with the acidity that will help it pair well with everything on your table. Washington and Oregon both do riesling particularly well, so it’s a good hometown choice.
A&E >  Beer/Drinks

On Tap: Brewing up new business

Craft breweries continue to grow at a staggering rate. According to a report last week from the Brewers Association, the number of breweries nationwide has climbed to 7,082 – a full 1,100 more than at the same time last year – with another 2,000 in planning.