Food | page 2


TUESDAY, JULY 5, 2016

TUESDAY, JUNE 28, 2016




TUESDAY, JUNE 21, 2016


Shaun Thompson Duffy removes freshly wood-fired pizza from the Patanos’ outdoor oven. (Adriana Janovich / The Spokesman-Review)

In the Kitchen with: Terry Patano, Shaun Thompson Duffy pursue perfect crust for wood-fired pizza 

The Patanos – Rebecca, 54, and husband Terry, 59 – started hosting pizza parties a couple of years ago after the completion of their custom, outdoor, wood-fired oven. These days, they throw pizza parties “quite frequently.” Shaun Thompson Duffy, known by former co-workers at Luna as “Bread Jesus,” has been to several of the Patanos’ pizza parties and often helps out by manning the oven and bringing specialty dough. A recent Friday night, Duffy provided a dough that took four days.

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WEDNESDAY, JUNE 15, 2016

Rhubarb cake is smooth with hints of lemon and vanilla. (ADRIANA JANOVICH adrianaj@spokesman.com)

Rhubarb shines in velvety upside-down cake

It already felt like summer, sipping sparkling rosé and barbecuing in a friend’s backyard on a recent warm weekday evening. Then, her 4-year-old daughter thrust a leafy stalk onto the table in front of me. “Here,” she said. “For you.” ...

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TUESDAY, JUNE 14, 2016

Strawberry salad. (SYLVIA FOUNTAINE / SYLVIA FOUNTAINE)

Seasonal Kitchen: strawberries

Tender-skinned and full-flavored, strawberries are among the first fruits to ripen during the Inland Northwest growing season. And they’re very different from grocery-store strawberries, which most likely were bred for size, looks and long truck rides from California. Sure, they’re ...

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THURSDAY, JUNE 9, 2016

WEDNESDAY, JUNE 8, 2016

Farmers markets

IDAHO Tuesdays Tuesday Growers Market - 4-6:30 p.m., through third Tuesday in October. 1912 Center Pall Plaza, 412 E. Third St., Moscow. (208) 882-8537. Wednesdays Farmers Market at Sandpoint - 3-5:30 p.m., through Oct. 15. Farmin Park at Third Avenue ...

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TUESDAY, JUNE 7, 2016


Scallops take center stage in citrus-marinated kebabs

I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the center of a skewer’s worth of very tasty kebabs. It requires no more than 15 minutes hands-on time and 40 minutes total from start to finish. And it’s how I spell dinner – and relief – at the end of a long day of work, when I have neither the time nor the patience to make anything more complicated. First, buy the best scallops available. Sometimes, scallops are harvested, stored in water with preservatives, then kept at sea for days before the boat returns to shore. These are known as “wet” scallops, and I do not recommend them. Instead, look for “dry” scallops or “day boat” scallops, which are caught and brought to market right away. Of these, you want the biggest, plumpest specimens you can find. Those are the ones that will most easily pick up nice grill marks when you set them down across the grates.

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Blogs

Too Many Cooks“Walking with Peety”

Eric O'Grey, the Spokane Valley man whose story about losing more than 100 pounds with the help of a shelter dog went viral earlier this year, has a book deal. ...




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Saving for the future

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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