Adriana Janovich

Take a sip of the unaged Milagro Blanco, and “You should be tasting a citrus-y brightness and floral notes,” said Garrett Wellsandt, general manager of Borracho Tacos & Tequileria. The new street-style taco and tequila bar opened nearly six months ago in downtown Spokane with six signature $2 tacos and more than 70 types of tequila, including a dozen that are infused in-house with fresh fruit, herbs, peppers or berries. If you’re overwhelmed with all of the choices or don’t know tequila as well as Wellsandt, he’s happy to give recommendations.

Take a sip of the unaged Milagro Blanco, and “You should be tasting a citrus-y brightness and floral notes,” said Garrett Wellsandt, general manager of Borracho Tacos & Tequileria. The new street-style taco and tequila bar opened nearly six months ago in downtown Spokane with six signature $2 tacos and more than 70 types of tequila, including a dozen that are infused in-house with fresh fruit, herbs, peppers or berries. If you’re overwhelmed with all of the choices or don’t know tequila as well as Wellsandt, he’s happy to give recommendations.

‘Dining At The White House: From The President’s Table To Yours’ By John Moeller with Mike Lovell (American Lifestyle Publishing, $35)

Quick Look: The 16th president of the United States didn’t say much about food in his writings. But, through old cookbooks, period papers and family documents, Rae Katherine Eighmey peers back in time and into his kitchen, adapting 55 vintage recipes for the modern cook in “Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times,” published this month – just in time for his birthday (Abraham Lincoln was born Feb. 12, 1809). What’s Inside: Part biography, part cookbook and part food memoir, this manuscript brings to life the cuisine of the well-to-do from 1820 through 1865. The author shares anecdotes about tracking down and attempting original recipes as well as updating them for today’s kitchens as though she’s discussing them with an old friend. Recipes are tucked at the end of each of the 14 chapters, after descriptions, vignettes and musings.

St. Germain, the delicate elderflower liqueur from France, makes an aromatic addition to all kinds of cocktails. In fact, the floral, slightly sweet and citrus-y spirit is so versatile it’s become known in the beverage industry as “bartender’s ketchup.”

Soft and sweet, divinity is a classic confection. Traditionally, the versatile, melt-in-your-mouth candy is snowy-white, flavored with vanilla and sprinkled with pecans or walnuts. But it can be tinted any color and flavored with any extract.

Midcentury modern meets breezy, contemporary style at Adam Hegsted’s new light-filled eatery in Kendall Yards. With its large-windowed walls and black-and-white, chrome-trimmed tables, the breakfast-and-lunch spot serves classic diner fare as well as re-imagined takes on traditional brunch items.

Midcentury modern meets breezy, contemporary style at Adam Hegsted’s new light-filled eatery in Kendall Yards. With its large-windowed walls and black-and-white, chrome-trimmed tables, the breakfast-and-lunch spot serves classic diner fare as well as re-imagined takes on traditional brunch items.

Free-formed and open-faced, galettes are relatively easy to prepare, slice and share. These characteristics make the classic but unfussy – and very versatile – French tarts perfect for dinner, dessert, even breakfast.

Latah Creek Wine Cellars is hosting its first Dinner with the Winemakers. The meal, catered by Ambrosia Bistro and Wine Bar using recipes from Latah Creek owner and cookbook author Ellena Conway, takes place Friday in the winery’s warehouse and tank room.

MOYIE SPRINGS, Idaho – Springs of Hope didn’t set out to become an in-demand dairy specializing in raw whole milk. When Sam and Danielle Wray bought the ranch in late 2008, their vision was to start a German Baptist Brethren youth ministry on 196 quiet acres of timberland and pasture at the base of Goat Mountain.

The hunters I asked all said the same thing: Whatever you do, they stressed repeatedly, don’t overcook it. With this advice in mind, I recently made my first attempts at cooking game.

Patricia Bart’s husband loves pepper pot soup, specifically the Campbell’s kind. He remembers eating the spicy broth stippled with honeycomb tripe and root vegetables as a young teen in the early 1960s. When he couldn’t find the iconic cans of his favorite flavor as a 20-something, stationed with the Navy, he had his dad ship them to him.

A boutique coffee roaster in Spokane has been nationally recognized for supporting sustainability and social good – as well as being “exceptionally delicious.” Roast House won a 2014 Good Food Award. Owner Deborah Di Bernardo received the award in San Francisco Thursday night.

Jeff Koehler grew up on the water north of Seattle. But he went to college here in Spokane. The travel writer and cookbook author majored in English, minored in philosophy and spent happy hour at the Ridpath Hotel.

Quick look: Lush photographs lure novice and veteran cooks alike into this sumptuous exploration of Spain’s culture and diverse regional cuisine. Some of the richly hued images come from the author, a Gonzaga University graduate who’s been living in Barcelona for 18 years and whose wife is Catalan. What’s inside: Food and travel writer Jeff Koehler pays homage to his adopted homeland in this colorful compilation of more than 150 traditional recipes. “Traditional Spanish cooking is flavorful but frugal, and many of its finest dishes originated not in palace kitchens, but as country fare,” he writes. These humble origins are evident in the rustic and sometimes surprising simplicity of the recipes, some of which feature as few as four ingredients. For example, the Basque Walnut Pudding is made only with walnuts, milk, sugar and a cinnamon stick. Similarly, the Baked Figs blend fresh fruit, sugar, lemon and sweet dessert wine.