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Stories tagged: Audrey Alfaro
Tue., Feb. 12, 2019, 5 p.m.
Dorothy Dean presents: Strawberry cream puffs are simply divine
Impress your Valentine with this dreamy dessert.
Tue., Feb. 5, 2019
Dorothy Dean presents: zucchini ‘sushi’
Zucchini “sushi” is a low-carb and fun play on traditional sushi, using ribbons of zucchini in place of the seaweed wrapper, nori.
Tue., Dec. 18, 2018, 5 p.m.
Dorothy Dean presents: Beef Wellington
Don’t let Beef Wellington scare you. It’s basically prepping and assembling four components.
Tue., Dec. 4, 2018
Dorothy Dean presents: Saltine Toffee Bars
Butter, brown sugar, saltines and chocolate – yes, only four ingredients – combine to create saltine toffee so crisp and delish, you will not be able to stop eating it.
Mon., Nov. 26, 2018, 5 p.m.
Dorothy Dean presents: Pumpkin Crème Brûlée
This creamy pumpkin custard is full of the warm flavors of fall and topped with a crisp, caramelized sugar layer that is such a delight to crack into.
Tue., Nov. 20, 2018
Dorothy Dean presents: Day-After Thanksgiving Turkey Dips
Thanksgiving dinner is one of the most anticipated meals of the year, and one that truly keeps on giving. And by that, I mean giving you leftovers for days. But …
Tue., Nov. 13, 2018, 11 a.m.
Dorothy Dean presents: Sweet Potato Pecan Crisp
Say hello to sweet potato pecan crisp – luscious, crunchy and insanely delicious. Like eye-rolling delicious.
Mon., Nov. 5, 2018, 3 p.m.
Dorothy Dean presents: Everything Bagel Dutch Baby
Everything but the Bagel Seasoning is everywhere these days, including on this Dutch baby.
Mon., Sept. 24, 2018, 5 p.m.
Dorothy Dean presents: Blue cheese stuffed burgers with Buffalo wing mayo
This big burger isn’t for the faint of heart.
Mon., Sept. 17, 2018, 11:53 a.m.
Dorothy Dean presents: Strawberry-Poppy Seed Salad
Cling to summer with this vibrant and oh so pretty salad.
Tue., Sept. 11, 2018, 8 a.m.
Dorothy Dean presents: perfecting pancit bihon
Pancit translates to “noodles,” and bihon are thin rice noodles. It’s a flavorful one-pot dish.
Mon., Sept. 3, 2018
Dorothy Dean presents: Zucchini brownies so good you won’t even know they contain a vegetable
Zucchini never tasted so good. (That is, you can’t actually taste it in this recipe.)
Tue., Aug. 28, 2018
Dorothy Dean presents: Teriyaki Salmon with Pineapple Salsa
The salsa is a mixture of pineapple, bell pepper, red onion, cilantro, jalapeño, lime juice and seasonings. It’s fresh, crisp, sweet and a pinch spicy.
Tue., Aug. 21, 2018
Dorothy Dean presents: Get grilling with rosemary-ranch chicken kebabs
Summer grilling doesn’t always mean hamburgers and hot dogs.
Mon., Aug. 13, 2018, 3 p.m.
Dorothy Dean presents: Sweet-tart take on tiramisu perfect for summer
The best part: there’s no baking involved.
Tue., Aug. 7, 2018, 8 a.m.
Dorothy Dean presents: watermelon daiquiris to beat the heat
This summer cocktail is as refreshing as they get.
UPDATED: Mon., July 23, 2018, 11:42 a.m.
Dorothy Dean presents: Chinese Chicken Salad serves up flavor and crunch
This vibrant and fresh salad is loaded with moist chicken, crisp romaine, shredded cabbage, bell peppers, carrots, juicy mandarin oranges, slivered almonds, sesame seeds and crunchy wonton strips.
Tue., July 10, 2018, 6 a.m.
Dorothy Dean presents: Aussie Bites
Aussie Bites are a delicious, nutritious and addicting bite-sized snack. For this copycat recipe, all the magic happens in a food processor.
Tue., July 3, 2018
Dorothy Dean presents: Red, White and Blue Berry Trifle brings a light touch to your July 4th menu
This Red, White and Blue Berry Trifle is a delicious, and vibrantly patriotic, celebratory cake.
UPDATED: Thu., June 28, 2018, 10:32 a.m.
Dorothy Dean presents: Lemon-Blueberry Poppy Seed Cake serves up a slice of sunshine
It’s bursting with bright, zesty lemon flavor, pops of blueberries and a bit of poppy seed crunch.
Tue., June 12, 2018, 5 a.m.
Dorothy Dean presents: Garlicky gyoza, or Japanese dumplings, pack plenty of flavor
Gyoza are Japanese-style dumplings that hail from their Chinese counterpart, jiaozi, more commonly known as potstickers.
Tue., May 29, 2018, 3 p.m.
Dorothy Dean presents: Strawberry crostini celebrates the season’s flavors
Crisp, toasted crostini are topped with a mixture of strawberries, bacon, pecans and feta, then finished with a drizzle of balsamic glaze and fresh basil.
Tue., May 22, 2018, 2:24 p.m.
Dorothy Dean presents: Filipino-style barbecue chicken
Chicken thighs are marinated in a mixture of soy sauce, sweet chili sauce, pineapple, brown sugar, fresh aromatics and spices, then char-grilled to sweet and savory perfection.
Tue., May 8, 2018, 12:55 p.m.
Dorothy Dean presents: perfect pavlova
This cloud-like dessert has a crisp crust and a light, marshmallow-like interior.
Mon., April 30, 2018, 1:22 p.m.
Dorothy Dean presents: Tortilla soup with chicken, just in time for Cinco de Mayo
This festive soup is the perfect complement to your Cinco de Mayo menu. Loaded with flavor and texture, it’s savory, colorful and fresh – sure to knock your socks and …
UPDATED: Tue., April 24, 2018, 11:15 p.m.
Dorothy Dean presents: The cotton candy cocktail is magical to make, and to drink
This cotton candy cocktail is magical to make, as the cotton candy does a disappearing act right before your eyes. Plus, it’s tasty, too.
Tue., April 17, 2018, 11:08 a.m.
Dorothy Dean presents: Asparagus shines in spring tart
Think spring – and green – with this vibrant puff pastry topped with asparagus spears and rich rich.
Tue., April 3, 2018, 4 p.m.
Dorothy Dean presents: Deep-fried deviled eggs
These aren’t your grandma’s deviled eggs. This is an addictive mash-up of creamy and crunchy.
Mon., April 2, 2018, 2:56 p.m.
Reader makes carrot cake, nails it
Ellen Johnson emailed The Spokesman-Review Features section on Monday to brag about her husband’s first-ever scratch-made carrot cake – and rightly so.
UPDATED: Wed., March 28, 2018, 10:09 a.m.
Dorothy Dean presents: Carrot cake with cream cheese frosting
You can’t have carrot cake without cream cheese frosting. Well, you can. But, why would you?