Arrow-right Camera
Log in/Register Go to e-Edition Sign up for newsletters Customer service
Subscribe now
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

This made-in-minutes microwave lemon curd is a total game-changer

You can cook just about any citrus curd in the microwave in mere minutes. It is so easy and effortless, chances are you will never buy a jar again. Best of all, you won’t be stuck with leftover egg whites because you can use whole eggs to make it. More win-win.

A&E >  Beer/Drinks

On Tap: Bellwether brewer leaving to start new brewery

Thomas Croskrey is taking his Old World brewing approach into a new venture. Bellwether’s founding brewer is leaving after almost four years to launch his own brewery, which will continue to produce a mixture of modern and historical styles on a smaller scale.
A&E >  Food

Dorothy Dean Presents: Oreo lasagna

UPDATED: Tue., March 5, 2019, 5:49 p.m.

Do you know what chocolaty and creamy confection is 71 percent cookie and 29 percent creme filling? If you guessed Oreos, you’re correct!
A&E >  Food

Braising is the most flexible, foolproof path to meltingly tender meat

Essentially, braising involves cooking food – meat, seafood or vegetables – in a sealed environment with some liquid. Remember those water cycle diagrams from school? The steam hits the underside of the pot lid, condenses and falls back onto the main ingredient. So you get a constant cycle that causes the flavors to meld, with an especially tender result by the end of cooking.