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Spokane, Washington  Est. May 19, 1883
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Adriana Janovich

This individual is no longer an employee with The Spokesman-Review.

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A&E >  Food

Fresh Sheet

Help Alton Out Alton Brown wants to know where to eat in Spokane.
A&E >  Food

A reboot of classic creamed onions

Creamed onions are a holiday classic. Rich, creamy and mild, they complement every dish on the table – from light and dark turkey meat to savory stuffing and bright and crisp cranberries.
A&E >  Food

Fresh Sheet: Throwback holiday dinners

Dorothy Dean was a pseudonym for newspaper’s home economics department from 1935 to 1983. The Spokesman-Review discontinued the service more than 30 years ago, but readers still call to track down recipes from the popular leaflets.
A&E >  Food

Making pierogi: See how it’s done

Spokesman-Review food editor Adriana Janovich shares her Instagram videos showing step-by-step making of her grandmother's pierogi recipe.
A&E >  Food

Banh appétit

Turkey enchiladas? Check. Turkey and white bean chili? Done. Turkey soup and turkey salad? Done those, too – lots of times. And while I’ve made many a sandwich with leftover Thanksgiving turkey, this particular Leftover Turkey Banh Mi was a first for me.
A&E >  Food

Craigs’ Christmas kickoff has minty flavor

There’s no waking in the wee hours for Black Friday shopping at the Craig household. The Liberty Lake family’s day-after-Thanksgiving tradition involves doing – not buying – for others.
A&E >  Food

Recipes offer alternatives for small groups

If you don’t have a large crowd coming over for Thanksgiving dinner, Turkey Breast en Cocotte with Pan Gravy from America’s Test Kitchen offers a simple, super-moist and elegant option. Even though the recipe doesn’t require an entire turkey, it still can provide enough leftovers for next-day bold and creamy Turkey and Green Chili Enchiladas.
A&E >  Food

Use leftover turkey in tasty pot pie

There’s more to Thanksgiving leftovers than turkey and cranberry sauce sandwiches. Jeff Anderson, executive chef at Safeway, offers a couple of ideas for what to do with both ingredients – as well as leftover bread and roasted potatoes, plus a few pantry items.
News >  Features

Bakeshop revives storefront

The cozy corner bakery greets guests with its signature salted chocolate chip cookies and vanilla bean scones. Outlined images of cakes, whisks, spoons, spatulas, mugs and mixing bowls dress up the almond-colored walls. Sunny yellow stools sit inside the front windows.
A&E >  Food

Fresh Sheet

Thanksgiving webinar Watch Washington State University executive chef Jamie Callison prepare a Thanksgiving meal tonight online.
A&E >  Food

‘New Family Cookbook’ serves up the classics

Quick look: The 10-year anniversary edition of this beast of a cookbook encompasses 888 pages and weighs 6 pounds, 4 ounces – that is, according to the scale in The Spokesman-Review’s mailroom. But don’t let the size scare you. It’s well organized, user-friendly and extremely practical. What’s inside: With 1,356 repeatedly tested recipes – 1,139 new ones and 217 “foolproof” classics – families theoretically could be fed three daily meals for more than a year before having to repeat a dish from this comprehensive guide.
A&E >  Food

Fresh Sheet

Winners of first Festival of Chefs announced Chefs Jeramie Entner and Patrick Fechser of Hay J’s Bistro won the inaugural Festival of Chefs People’s Choice Award out of the event’s nine featured restaurants.
A&E >  Food

Hayden home cook wins with Asian chicken sandwich

A Hayden home cook is a winner in the inaugural Oroweat Bread America’s Better Sandwich contest. Edwina Gadsby’s Asian Barbecue Pulled Chicken Sandwich with Slaw won the Creative Classics category – and a $5,000 prize for being one of the three finalists.
A&E >  Food

Here’s the boeuf

Chilly autumn and winter nights beg for warm and hearty dinners like stew. Boeuf bourguignon – beef in red wine – is a rich and velvety French classic, made famous for American home cooks by Julia Child.
A&E >  Food

Winter squash perfect base for tasty seasonal soup

Versatile and vitamin-rich, winter squash is perfect for chill-fighting, savory, seasonal soups. Once roasted and wrestled out of its thick, protective skin, the soft and comforting flesh is easily pureed into a subtle base for rich and creamy bowls of comfort and warmth.
A&E >  Entertainment

Evans throws art, drinks in the mix

Beer isn’t her go-to beverage. “I like beer. I love beer,” said Sheila Evans, who co-owns Spokane’s Iron Goat Brewing with her husband and another couple. “Usually, when I have a choice between the two, I will have a cocktail. I prefer cocktails” – particularly the vintage variety.
A&E >  Food

Cookbook Review: ‘Roast Figs’ reboot

Quick look: Celebrate the end of autumn and whole of winter with the latest edition of this popular collection of cold-weather recipes, first published in 2009 and updated in September. What’s inside: Warming comfort foods fill the pages of this gorgeous volume, sprinkled with passages and quotes from writers and poets.
A&E >  Food

Secret to cut fat in baked goods? Yogurt

Thick and creamy plain yogurt can be used as a substitute for eggs in baking. Eggs serve as a binding agent and leavener and add moisture and texture. Yogurt does, too – particularly when it comes to breads, brownies, cakes and cookies.
A&E >  Food

Use winter squash for delicious, edible bowls

Winter squash – sweet, nutty and thick-skinned – make natural, edible bowls. Not only are they dramatic-looking on dinner plates, these gourds are good for you. The soft, rich, comforting flesh is fat free, high in Vitamin C and low in calories.