Stories tagged: cooking
Tue., Jan. 15, 2019, noon
Now, the self-professed gadget lover also has spent time experimenting with and testing air fryers, the hottest new kitchen appliance.
UPDATED: Tue., Jan. 15, 2019, 10:53 a.m.
Saturday’s mac and cheese fest in CdA is sold out, so you can make your own at home with these recipes from The S-R’s archives
Clover’s version famously features house-made spaetzle while Dorothy Dean’s mid-1970s “deluxe” version calls for sharp cheddar. (May we recommend Washington State University’s signature Cougar Gold?)
Wed., Jan. 9, 2019, 6 a.m.
But Baum + Whiteman, the New York City-based food and restaurant consulting firm, produces an annual, well-researched forecast that frequently proves, in hindsight, to be spot-on.
Tue., Jan. 8, 2019, 6 a.m.
He started there as a dishwasher and worked his way up to line cook. It was in that position that he discovered his passion.
UPDATED: Thu., Jan. 3, 2019, 11:32 a.m.
Applications are due Jan. 31.
Tue., Dec. 18, 2018, 5 p.m.
Don’t let Beef Wellington scare you. It’s basically prepping and assembling four components.
Tue., Dec. 18, 2018, 6 a.m.
Christmas dinner isn’t about wowing everyone at the table but recreating family favorites, old standbys that not only satisfy but also offer up a serving of nostalgia, dishes that their …
Tue., Dec. 11, 2018
“I started cooking small dishes with my mother at home, and it was something I enjoyed more than work around the farm.”
Tue., Dec. 11, 2018
The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak stuffed with chorizo, Anaheim chiles and cheese.
Mon., Dec. 10, 2018, 2:45 p.m.
Save time this holiday season by making desserts in your Instant Pot.
Wed., Dec. 5, 2018, 1:24 p.m.
After eight years of organizing his popular Selectable Delectables cooking class, chef Steve Geving has decided it’s finally time to retire once and for all.
Tue., Dec. 4, 2018, 4 p.m.
Expert baker Ricky Webster shares his recipes for Ricky’s Gingerbread, Pecan Roll Outs and Royal Icing.
UPDATED: Mon., Dec. 3, 2018, 4:32 p.m.
The holidays are here, and that means it’s the perfect time to put your Instant Pot to use – or get one if you don’t already have one.
Mon., Nov. 26, 2018, 5 p.m.
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.
Mon., Nov. 26, 2018, 1:45 p.m.
Tamales are a holiday tradition, a tamalada is a tamale-making party, and Quillisascut Farm is ready to party.
Mon., Nov. 26, 2018, 10:56 a.m.
This pomegranate salad, meant to be served as a first course, is on the winter menu at Clover.
Tue., Nov. 20, 2018, 12:31 p.m.
Two awards are given, a People’s Choice and a Judges’ Choice.
Tue., Nov. 20, 2018
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.
Say hello to sweet potato pecan crisp – luscious, crunchy and insanely delicious. Like eye-rolling delicious.
Mon., Nov. 5, 2018, 3 p.m.
Everything but the Bagel Seasoning is everywhere these days, including on this Dutch baby.
Thu., Nov. 1, 2018, 4:09 p.m.
Owner Scott McCandless swears by his brine – for chicken, pork and Thanksgiving turkeys.
Thu., Nov. 1, 2018, 12:42 p.m.
Pasture-raised turkeys are $6 per pound and run between 10 to 15 pounds.
Wed., Oct. 31, 2018, 12:01 a.m.
This plum cake isn’t the prettiest. But it tastes great and is a good way to use up fresh or frozen purple Italian prune plums.
Tue., Oct. 30, 2018, 5 p.m.
Pretzel sticks are coated in melted white candy coating, arranged and decorated as a spider web, and embellished with spider sprinkles.
UPDATED: Thu., Oct. 25, 2018, 10:06 a.m.
The cake – “not particularly sweet” – is “a delightful surprise and a reminder that old-fashioned can sometimes be a good thing,” Kim O’Donnel wrote in the Post in 2006.
Tue., Oct. 23, 2018, 8 a.m.
When pies and lattes are just too basic, venture over to the other side of the patch with these creatively delicious pumpkin churros.
UPDATED: Tue., Oct. 23, 2018, 10:25 a.m.
This traditional Irish Halloween sweet yeast bread decided your fate, depending on what you found inside.
Tue., Oct. 16, 2018, noon
It’s simple, creamy, and deliciously rich, served with a crisp parmesan crostini, that when dunked, makes for the perfect bite.
Tue., Oct. 9, 2018
During a family visit, Audrey Alfaro made this elevated French toast with her aunt. It’s become one of her favorite breakfasts.
UPDATED: Tue., Oct. 2, 2018, 10:45 a.m.
This version, made in a slow cooker, creates chicken so tender is falls apart in a comforting, delicious gravy swimming with veggies and moist, cloud-like dumplings.