Food | page 2


TUESDAY, JAN. 31, 2017

TUESDAY, JAN. 31, 2017, 4 P.M.

Moist, rich chocolate cake is also vegan and gluten free

Valentine’s Day is synonymous with chocolate. It’s also right around the corner. Kali Perez of Spokane crafted this moist and rich cake for chocolate lovers like herself who also adhere to a gluten-free vegan diet.Gluten-free Vegan Chocolate CakeFrom Kali Perez ...

Continue reading »


Making Frank Comito’s so-called “Gross Dip” couldn’t be easier. Just melt a block of Velveeta and add a can or two of chili, then garnish with a sprinkle of cayenne. (Adriana Janovich / The Spokesman-Review)

TUESDAY, JAN. 31, 2017, 11 A.M.

When the Super Bowl comes along, you must dip it

The Super Bowl is on Sunday, and that means it’s time to get your dip on. Whether it’s cheese-and-chili dip made from opening two jars and heating their contents in a slow-cooker, or carefully crafting a creamy smoked trout concoction, ...

Continue reading »


TUESDAY, JAN. 31, 2017, 10:30 A.M.

Fun with crowd-sourcing

The Food section asked Spokesman-Review readers on Facebook to share their favorite local burger as well as places to get steak and tacos. Here’s a roundup of some of their answers. Are your favorite spots on the list? Durkin’s Liquor ...

Continue reading »

FRIDAY, JAN. 27, 2017

THURSDAY, JAN. 26, 2017

The single burger at Durkin’s Liquor Bar in downtown Spokane comes with two patties plus shaved pickles, American cheese and dill mayo - and it’s glorious. (Adriana Janovich / The Spokesman-Review)

THURSDAY, JAN. 26, 2017, 8:57 A.M.

Where to get the best burgers in the Spokane area

The burger – beloved, satisfying, comforting – is quintessential American food. The building blocks are fairly simple: juicy ground beef sandwiched between two halves of a bun. Then the fun starts. It could remain a simple sandwich, a humble hamburger, ...

Continue reading »

WEDNESDAY, JAN. 25, 2017

TUESDAY, JAN. 24, 2017

Turmeric powder turns pasta a golden yellow. It’s served with roasted butternut squash, walnuts and crispy sage. (Cindy Swain)

TUESDAY, JAN. 24, 2017, 7 P.M.

In the Kitchen with Cindy Swain: Homemade pasta

It doesn’t take much – flour, eggs, a bit of salt – to make pasta. It comes together quickly, too – in about an hour. Sure, store-bought dried pasta is faster to prepare. But there’s something special about fresh, handmade ...

Continue reading »


Angela Penneylane prefers a dark kale, such as purple kale or lacinato, for her salad. (Adriana Janovich / The Spokesman-Review)

TUESDAY, JAN. 24, 2017, NOON

Go ahead, rub it in: massaged kale salad

You’re going to have to get your hands dirty. This kale salad requires a rubdown. Angela Penneylane of Spokane learned the recipe during a 2014 visit to Farm Sanctuary in Watkins Glen, New York, a 175-acre shelter for more than ...

Continue reading »

WEDNESDAY, JAN. 18, 2017

TUESDAY, JAN. 17, 2017


WEDNESDAY, JAN. 11, 2017


TUESDAY, JAN. 10, 2017





Blogs