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Stories tagged: cooking


  • WEDNESDAY, JUNE 30, 2010

    Fast, fun recipes easily highlight fruits of the season

    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 …


  • WEDNESDAY, JUNE 23, 2010

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

    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 …


  • WEDNESDAY, JUNE 23, 2010

    A classic dessert for the Fourth

    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 …


  • WEDNESDAY, JUNE 16, 2010

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

    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 …


  • WEDNESDAY, JUNE 9, 2010

    Marinated flank shines in sandwich

    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 …


  • WEDNESDAY, JUNE 9, 2010

    Mussels good for the body

    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 …


  • WEDNESDAY, JUNE 9, 2010

    Chopped pork makes memorable sloppy joes

    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 – …


  • WEDNESDAY, JUNE 9, 2010

    Rubs rescue bland cuts

    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 …


  • WEDNESDAY, JUNE 9, 2010

    Making rich, delicious Mozzarella is really a whiz

    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 …


  • WEDNESDAY, MAY 26, 2010

    Arrival of spring salmon has cooks fired up

    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 …


  • WEDNESDAY, MAY 26, 2010

    Culinary calendar

    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. …


  • WEDNESDAY, MAY 12, 2010

    Cookbooks offer chefs new ways to ham it up

    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 …


  • WEDNESDAY, MAY 12, 2010

    Navy to drop in at Kitchen Engine

    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 …


  • WEDNESDAY, APRIL 28, 2010

    Culinary calendar

    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 …


  • WEDNESDAY, APRIL 21, 2010

    Lost dessert recipe located

    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 …


  • WEDNESDAY, APRIL 21, 2010

    Grilled corn makes great salsa substitute

    With tomatoes in short supply and prices high, a simple bowl of fresh salsa can start to feel a bit like a luxury item. So maybe it’s time to ditch …


  • WEDNESDAY, APRIL 21, 2010

    Culinary calendar

    Wine and Art – A benefit for the Coeur d’Alene Arts and Culture Alliance, featuring the wines of Walla Walla and the artwork of Mel McCuddin. Wineries include: Adamant Cellars, …


  • WEDNESDAY, APRIL 14, 2010

    Stuffed mushrooms an alternative to peppers

    If the price of peppers has you thinking twice about serving them stuffed, here’s an alternative that uses mushrooms, instead. The filling – made with meat, rice and goat cheese …


  • WEDNESDAY, APRIL 14, 2010

    Pan frying can deliver tacos’ crunch without the fat

    Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week. And when you add a fresh tomato or fruit …


  • WEDNESDAY, APRIL 7, 2010

    Spokane-area chefs share favorite ingredients

    Are you looking for a few simple ways to add flavor to everyday dishes and try something new? We asked local chefs to share their favorite ingredients – the one …


  • WEDNESDAY, APRIL 7, 2010

    Mac and cheese with a healthy twist

    A great mac and cheese can be easy. And healthy. The secret? Whole-wheat pasta shells and a can of squash or pumpkin puree. The latter ingredient may sound odd, but …


  • WEDNESDAY, APRIL 7, 2010

    Squeeze one last meal from that hambone

    You know the drill: You haul that gorgeous haunch o’ hog out of the oven come Easter, and then, days-of-leftovers later, you’re staring at the dang bone, a few bits …


  • WEDNESDAY, MARCH 31, 2010

    Culinary calendar

    Cooking Classes at The Kitchen Engine - Today at 6 p.m., make English-style fish and chips with Nicole Frickle, $25. Pre-registration is required. The Kitchen Engine, 621 W. Mallon Ave.. …


  • WEDNESDAY, MARCH 10, 2010

    Celebrate St. Patrick’s Day with healthy bangers and mash

    Tucking into a heap of bangers and mash (sausages and mashed potatoes) certainly fits the St. Patrick’s Day spirit. It just doesn’t often fit into a healthy diet. Bangers and …


  • WEDNESDAY, FEB. 24, 2010

    Heart-healthy meals

    Do the words “heart-healthy eating” make you want to race out for a 16-ounce rib-eye steak or fries smothered in gorgonzola cream sauce? Don’t panic: Local registered dietitians say the …


  • WEDNESDAY, FEB. 17, 2010

    Yummy New Year

    Chinese New Year is the biggest holiday celebration in China. Each year is symbolized by an animal, based on the Chinese Zodiac. This is the Year of the Tiger. What’s …


  • WEDNESDAY, FEB. 17, 2010

    Orzo Salad may be Greek favorite

    Reader Mary Graham sent an e-mail recently asking for help finding a recipe printed in the mid-1990s. “You printed a recipe for a Greek-style summertime shrimp salad. I had cut …


  • WEDNESDAY, FEB. 17, 2010

    A little bit of fat can help a healthy dinner taste better

    It’s always nice to be told to eat something fatty. Fat simply makes things taste better. And that’s why salmon, which is high in good-for-you omega-3 fatty acids, is such …


  • WEDNESDAY, FEB. 10, 2010

    Culinary calendar

    Boston’s and JDRF National Valentine’s Day Fundraiser - Friday-Sunday. Proceeds from the sale of each heart-shaped pizza and dessert will benefit the Juvenile Diabetes Research Foundation International. Area Boston’s locations …


  • WEDNESDAY, FEB. 10, 2010

    Party hearty

    Marcellus Kennedy lights up when he talks about Cajun food. “My great-grandmother tells me stories about growing up in Louisiana. Her great-grandmother was a slave and used to cook Cajun …


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