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The Spokesman-Review Newspaper

Thursday, January 17, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: cooking


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.


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 …


Dorothy Dean presents: Sweet Potato Pecan Crisp

Say hello to sweet potato pecan crisp – luscious, crunchy and insanely delicious. Like eye-rolling delicious.


Dorothy Dean presents: Everything Bagel Dutch Baby

Everything but the Bagel Seasoning is everywhere these days, including on this Dutch baby.


Clover shares citrus-herb brine recipe in time for Thanksgiving

Owner Scott McCandless swears by his brine – for chicken, pork and Thanksgiving turkeys.


Ramstead Ranch taking orders for its 2018 holiday turkeys

Pasture-raised turkeys are $6 per pound and run between 10 to 15 pounds.


Plum delicious: Easy cake recipe makes good use of fall harvest

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.


Dorothy Dean presents: pretzel spider webs

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.

Vote for Election Day Cake

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.


Dorothy Dean presents: pumpkin churros to spice up fall

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.

What’s so spooky about Irish barmbrack?

This traditional Irish Halloween sweet yeast bread decided your fate, depending on what you found inside.


Dorothy Dean presents: Tomato Pesto Soup with Parmesan Crostini

It’s simple, creamy, and deliciously rich, served with a crisp parmesan crostini, that when dunked, makes for the perfect bite.


Dorothy Dean presents: Crunchy stuffed French toast with blueberry compote

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.

Dorothy Dean presents: Slow cooker chicken and dumplings

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.