Food | page 3

TUESDAY, DEC. 22, 2015

Chrusty, a traditional Polish cookie, made using a recipe from Adriana Janovich’s grandmother. (Adriana Janovich / The Spokesman-Review)

Angel wings: a Polish treat and tradition

Crisp and light and sprinkled with powdered sugar, Grandma’s angel wings were a beloved, although a bit messy, holiday treat. They always left sugar trails on the tablecloth, like a dusting of snow. There was no hiding the evidence; the ...

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TUESDAY, DEC. 15, 2015

Palouse caviar. (Sylvia Fountaine)

Pomegranate seeds pack a festive punch

As fall turns into winter and everything outside begins to look colorless and bleak, the earth brings us an unexpected package – cheery and festive and filled with the jewels of winter. When you look at a pomegranate, you can’t ...

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Fig tart. (Adriana Janovich / The Spokesman-Review)

Fig frangipane tart makes a holiday statement 

Mild, cake-like and creamy but not too rich, this fig frangipane tart makes for a dramatic offering on the holiday table. The halved, exotic-looking fruit is what does it. A fluted tart pan only adds to the prettiness. Frangipane, a ...

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TUESDAY, DEC. 8, 2015

Salmon Olympia by Audrey Alfaro.

Score a goal with Salmon Olympia

Audrey Alfaro scores a goal every time she makes her Salmon Olympia. The casserole, preferably made with wild Alaska salmon she caught herself, is her most-requested recipe. Seasoned with salt and lemon pepper and placed on a bed of baby ...

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TUESDAY, DEC. 1, 2015

TUESDAY, NOV. 24, 2015

Couple recall warmth of Mexico in conchinita pibil 

Sherri Robinson and Steve Ross love Cancun, been there three times. But it was a side-trip to Chichen Itza that transformed their tastebuds. Their tour bus to the ancient Mayan city on the Yucatan Peninsula stopped for lunch, Robinson said, ...

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TUESDAY, NOV. 17, 2015

Butterscotch Bourbon Pie from “Magpie.”

‘Magpie’ cookbook celebrates sweet, savory

Quick look: Add to your holiday baking arsenal with this celebration of pie from the boutique bakeshop that bears the same name as this charming book. What’s inside: “It’s been said that anything can be turned into a pie. Call me biased, but I’d say that’s a truth to live by – especially when it comes to savory pies,” Holly Ricciardi writes in the fourth chapter of her new pie-baking book.

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TUESDAY, NOV. 10, 2015




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