Latest from The Spokesman-Review

• Get Creative with crepes

  April 4, 2012 in Food on Page C1 Crepes have an undeserved reputation for being temperamental. Flipping and folding the wafer-thin pancakes can seem intimidating at first, but once you’ve successfully turned a few of the flimsy French …

• Corbin Art Center classes start Monday

  January 26, 2012 in Washington Voices on Page S11 The Corbin Art Center, 507 W. Seventh Ave., will hold art and cooking classes for children and adults beginning Monday. Registration is required for all classes. For a complete list …

• Farmgirl Gourmet finds joy as Lagasse blogger

  September 28, 2011 in Food on Page C1 On the sunny back porch of a craftsman home in Cheney, Heather Scholten is hovering above her lunch with a camera. She snaps a few pictures, stopping to add a … 1

• Appetite to change

  May 11, 2011 in Food on Page C1 Save the planet, save your children, save yourself and save money. How? Cook.

• Cookbooks offer feast of ideas for healthy family meals

  October 6, 2010 in Food on Page C1 The kids have been back to school now for a little better than a month, so you know what that means: It’s just about time for the dinnertime rut. It’s …

• Winner’s original recipe differs slightly

  September 22, 2010 in Food on Page C5 Spokane cooking teacher Paula Mannino loved competing in the LG Electronics “Taste of Something Better” contest, but she was concerned about a few changes the company made to her recipe …

• Taste of cook-off victory has Spokane woman hooked

  September 15, 2010 in Food on Page C1 Paula Mannino is hooked. The Spokane woman, who teaches Italian cooking classes at her home, says she’s thinking of becoming a cooking-contest junkie after a recent win in the second … 1

• Kitchen Engine turns four years old

  September 15, 2010 in Food on Page C5 The Kitchen Engine celebrates its fourth anniversary with three days of tastings, demonstrations and classes starting at 8 a.m. today. Doma Coffee Roasting Company will brew cups of organic, fair …

• Food preservation book moves beyond modern canning

  August 25, 2010 in Food on Page C1 Tomatoes are ripening, trucks full of peaches are wending their way to farmers markets, and everywhere, home food preservation enthusiasts are working frantically in their steamy kitchens to put it …

• Portobello makes great veggie burger

  August 11, 2010 in Food on Page C3 Whenever the word “veggie” modifies “burger,” many people taste skepticism more than anything else. While it’s true that many veggie burgers are nothing more than mushy patties of ground-up produce, … 2

• Culinary calendar

  July 28, 2010 in Food on Page C3 Thursday Night’s Dinner - Catered by Two Cooks with Love. Menu includes: honey-glazed pork baby back ribs with whiskey marmalade or lime and chipotle fish tacos. Reservations are requested by …

• Homemade pasta makes a superb summer meal

  July 21, 2010 in Food on Page C1 ‘My wife found a pasta maker at a garage sale that was never used,” says Alex Austin, who teaches cooking classes at Spokane’s Kitchen Engine store. “She told me it …

• Bayless throws a fiesta

  July 21, 2010 in Food on Page C6 Rick Bayless has spent three decades teasing out the secrets of Mexican cooking, from street-stall grub to high-end restaurant fare. Now the Chicago restaurateur captures the essence of a grand …

• Add-ins boost flavor in turkey burger

  July 7, 2010 in Food on Page C5 Many people mistakenly assume turkey burgers are lean. But depending on the variety of ground turkey used, you can end up with more than 15 grams of fat in a …

• Culinary calendar

  June 30, 2010 in Food on Page C5 Community Cooking and Nutrition Classes - Summer classes include: today, Lean Protein for Health and Easy Skillet Meal and Portion Control; July 7, Veggies, What Color is Best for You … 1

• Fast, fun recipes easily highlight fruits of the season

  June 30, 2010 in Food on Page C1 Strawberry shortcake is usually the easy answer to dessert on the Fourth of July. The delicate fruit is ripening and its unadorned flavor is summer simplicity itself. So, when word …

• Adventist Joseph Nally says a vegan lifestyle leads to life of happiness

  June 23, 2010 in Food on Page C1 There’s actually such a thing as a “bad vegetarian.” At least, that’s how Joseph Nally once identified himself. In his desire to be healthy and to lessen his impact on … 1

• A classic dessert for the Fourth

  June 23, 2010 in Food on Page C3 There are some scrumptious-looking discoveries in the new “United Cakes of America: Recipes Celebrating Every State.” In Warren Brown’s new cookbook, a follow up to “CakeLove,” he honors each state …

• Unleash new flavors on the grill with dry rub as key ingredient

  June 16, 2010 in Food on Page C1 Here’s a simple way to spice up Dad’s grilling repertoire: Give him a rub. Whether you throw one together yourself or buy one, dry rubs give meats an instant upgrade …

• Chopped pork makes memorable sloppy joes

  June 9, 2010 in Food on Page C7 The idea behind this pork version of the sloppy joe sandwich wasn’t just to come up with an alternative to ground beef. I wanted something with a totally different – …

• Marinated flank shines in sandwich

  June 9, 2010 in Food on Page C3 This ginger-soy marinated flank steak can be grilled and enjoyed on its own or turned into this Asian-inspired sandwich by surrounding it with crunchy toasts, sweet and spicy mayo and …

• Making rich, delicious Mozzarella is really a whiz

  June 9, 2010 in Food on Page C1 With a gallon of milk and a few basic kitchen tools, you can make mouth-watering mozzarella cheese in less than an hour. “I love mozzarella. You can do it with …

• Mussels good for the body

  June 9, 2010 in Food on Page C5 Mussels may boost your mood as well as your heart. When cooked, mussels open up and reveal a morsel of sweet meat that ranks as a top food for omega-3 …

• Rubs rescue bland cuts

  June 9, 2010 in Food on Page C3 The trouble with lean meats such as boneless, skinless chicken breasts and pork tenderloin is that they lack the flavor of their higher-fat cousins. But that doesn’t mean flavor can’t …

• Arrival of spring salmon has cooks fired up

  May 26, 2010 in Food on Page C1 Spring salmon season has arrived and with it, the sticker shock over the price of those first fish from the Copper River in Alaska. Paying upwards of $20 a pound … 1

• Culinary calendar

  May 26, 2010 in Features on Page C3 Cooking Classes at the Kitchen Engine - Today, Whole Grains with Amy Grady, 6 p.m., $30. Pre-registration is required. The Kitchen Engine, 621 W. Mallon Ave. No. 416. (509) 328-3335. …

• Cookbooks offer chefs new ways to ham it up

  May 12, 2010 in Food on Page C1 Cookbooks these days often sport long taglines. But porkistas are refreshingly to the point. Three letters seem to suffice. “Pig,” by cookbook writer James Villas, is nothing less than a …

• Navy to drop in at Kitchen Engine

  May 12, 2010 in Food on Page C5 The U.S. Navy Week celebrations in Spokane this week include a stop at The Kitchen Engine. Navy culinary specialist Demontray Braswell and an assistant will be preparing bruschetta and other …

• Culinary calendar

  April 28, 2010 in Features on Page C5 Sushi Making Class (Japan Week) - Thursday at 6 p.m., Mukogawa/Japanese Cultural Center, 4000 W. Randolph Road. $20/class. (509) 328-2971. Downtown Indoor Farmers Market - Featuring bread, pastries, eggs, grass-fed …

• Lost dessert recipe located

  April 21, 2010 in Features on Page C5 Readers called this week looking for help finding and fixing recipes. Diane Johnson misplaced an easy, elegant posset recipe published in The Spokesman-Review last year. I found the custard-like dessert …

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