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The Spokesman-Review Newspaper The Spokesman-Review

Tuesday, March 26, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: cooking


This made-in-minutes microwave lemon curd is a total game-changer

You can cook just about any citrus curd in the microwave in mere minutes. It is so easy and effortless, chances are you will never buy a jar again. Best …


Cornmeal plus lemon makes for a tasty shortbread cookie

These crisp, not-too-sweet cookies with citrus notes elevate whatever they accompany, such as ice cream or coffee.


Arroz con pollo is the Cuban comfort dish that lifts rice to its full potential

For years, I have harbored a seemingly unpopular opinion in shame. But one of the cornerstones of being online is the broadcasting of your deeply held (if faulty) beliefs with …


Shrimp quesadillas quick, filling

Filled with plump, juicy shrimp, smooth melted cheese and crunchy salsa, this quesadilla makes a quick, Southwestern dinner.


Braising is the most flexible, foolproof path to meltingly tender meat

Essentially, braising involves cooking food – meat, seafood or vegetables – in a sealed environment with some liquid. Remember those water cycle diagrams from school? The steam hits the underside …


Dorothy Dean presents: Take the chill off with slow-cooker Mexican chili and jalapeño-cheese corn bread

Slowly cooking chili allows all the flavors to develop and meld together, while simmering the meats and veggies to tender, tasty perfection.


Yes, you can make granola in small batches – without an oven

Making Stove-Top Granola takes just one large skillet and considerably less time than the oven method.


Cast-iron vs. nonstick skillets: How to choose the right pan

Cast-iron and nonstick pans can do a lot of the same things – but that doesn’t mean they’re always interchangeable.


Mark Bittman serves up dinner ideas in new cookbook

‘Dinner for Everyone’ is built around meal concepts and includes options for fast and easy cooking, vegan meals and cooking for company.


UPDATED: Wed., Feb. 20, 2019, 12:24 p.m.

A bright, crunchy, zingy salad to set aside the wintertime blues

I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to …


UPDATED: Wed., Feb. 20, 2019, 12:18 p.m.

How a pot of beans can change the way you think about cooking

A pot of beans: Cooking doesn’t get much more basic than that. Beans might be cute (especially pretty heirloom varieties), and well-made beans make a tasty, cheap side dish. But …


Dorothy Dean presents: Strawberry cream puffs are simply divine

Impress your Valentine with this dreamy dessert.


How to make fried rice that will make you forget it’s leftovers

It’s the reason to buy extra rice for take out, so you have the building blocks of tomorrow night’s fried rice.


The Instant Pot ‘Butter Chicken Lady’ releases a spicy new air fryer cookbook

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?)


What food and drink trends are expected in 2019? You may be surprised

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.


Chef Spotlight: 7 Questions and a Recipe with Eric Biondi of Luna

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.

Food co-op seeks board members

Applications are due Jan. 31.


Dorothy Dean presents: Beef Wellington

Don’t let Beef Wellington scare you. It’s basically prepping and assembling four components.


Spokane-area chefs share their ideas for winning Christmas dishes

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 …


Chef Spotlight: 7 Questions and a Recipe with Philip Stanton of Park Lodge

“I started cooking small dishes with my mother at home, and it was something I enjoyed more than work around the farm.”


Make Clover’s Beef Matambre

The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak stuffed with chorizo, Anaheim chiles and cheese.


Instant gratification: Instant Pots can bring sweetness to the holiday menu

Save time this holiday season by making desserts in your Instant Pot.


Selectable Delectables class comes to an end

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.


Happy Holiday Baking: ‘Christmas Cookie’ champion Ricky Webster shares winning recipes

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.

For Laurel Randolph, Instant Pot can help relieve holiday pressure in the kitchen

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.


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.


Quillisascut Farm hosts tamalada

Tamales are a holiday tradition, a tamalada is a tamale-making party, and Quillisascut Farm is ready to party.


Ruby red pomegranate arils provide a bit of tang and a pop of color to this winter salad

This pomegranate salad, meant to be served as a first course, is on the winter menu at Clover.


Whitworth University announces winners of recent campus Top Chef competition

Two awards are given, a People’s Choice and a Judges’ Choice.