Stories tagged: cooking
Tue., Oct. 24, 2017, 1:38 p.m.
Quillisascut Farm is holding its third annual lefse workshop Nov. 11, and now’s the time to sign up.
Tue., Oct. 3, 2017, 3:25 p.m.
Elderberries are rich in antioxidants, and their extract can ease flu symptoms.
UPDATED: Tue., Sept. 19, 2017, 6:02 p.m.
This crust is thin and crispy but can still hold its own when loaded with toppings.
Thu., Sept. 14, 2017, 9:50 a.m.
The event offers more than 75 workshops geared toward gardeners, small-acreage farmers and foodies.
Thu., Sept. 14, 2017, 9:48 a.m.
Items are marked down anywhere from 15 to 70 percent off. Plus, the store is doing $3,000 worth of instant door-prize giveaways
Tue., Sept. 12, 2017, 6 a.m.
This dish is meaty, rich and satisfying.
Tue., Aug. 29, 2017, 2:16 p.m.
Watch chef Leroy Payne prepare a classic Dorothy Dean recipe.
Tue., Aug. 29, 2017, noon
Hollandaise is thickened by an emulsion of melted butter and egg yolk.
UPDATED: Wed., Aug. 23, 2017, 4:04 p.m.
Veloute is a light roux whisked with chicken, turkey, fish or any other clear stock.
Tue., Aug. 22, 2017
Served either hot or cold, this orzo pasta salad pairs well with fish or chicken, or makes a refreshing, light main dish on its own.
Tue., Aug. 15, 2017, noon
Sweet and tart go hand-in-hand. They balance each other out perfectly. A big, fat layer of buttery, crunchy, crumble helps, too. So does creamy, vanilla ice cream.
Tue., Aug. 1, 2017, 5 p.m.
Espagnole is a basic brown sauce.
UPDATED: Wed., July 26, 2017, 10:36 a.m.
Classic bechamel relies on a base of roux to thicken the sauce.
Wed., July 12, 2017, 4 p.m.
This classic sauce is made by cooking down tomatoes.
Tue., July 11, 2017, 5:13 p.m.
Just think of them as thin pancakes. That you can have for breakfast, lunch or dinner.
UPDATED: Wed., July 5, 2017, 11:27 a.m.
These little beauties are great for breakfast or as a side dish or appetizer. Plus, they’re kid-friendly.
Tue., June 13, 2017
Towering recipes: ‘The Last Magnificent’ Jeremiah Tower shares a few recipes in advance of his Inland Northwest visit this week
The legendary chef will make at appearance at the first Crave food and drink festival in Spokane Valley.
Thu., May 18, 2017, 7 a.m.
Skillet pork chops with apples and onions trick dinner guests into thinking you spent hours on the dish
For a little extra kick, consider adding a little freshly grated ginger to the sauce.
Tue., May 16, 2017, 8 p.m.
These nutty little nuggets – brainy, grainy and resembling certain kinds of coral – are valued for their depth of flavor, lending an earthiness to all kinds of dishes. Butter …
Tue., May 2, 2017, 1:24 p.m.
Dorothy Dean: Shortbread – simple, rich, satisfying – offers a blank, buttery canvas for all sorts of flavors
These shortbread cookies include orange zest and chopped cranberries. But the base could also be livened up with all sorts of options.
Fri., April 7, 2017, 4 p.m.
Snoop may seem an unlikely guest for a festival where high-brow foodies come for $500-a-plate dinners to mingle with chefs like Jose Andres and Daniel Boulud, but it’s emblematic of …
Mon., March 27, 2017, 8:55 a.m.
The cooking classes for children at Second Harvest have covered a variety of recipes, from pizza to smoothies to this bread at class earlier this month.
Mon., March 27, 2017
Second Harvest has started kids cooking classes that are impacting family decisions for healthier eating – from wheat flour for making pizza dough to homemade shamrock smoothie shakes.
Mon., March 6, 2017, 1:24 p.m.
Some items simply might be cost-prohibitive, depending on an individual’s budget. But, there is more than one fish in the sea.
Wed., Nov. 2, 2016, 11:17 a.m.
Goodbye Dorothy Dean: Woman who served as last home economics specialist at The Spokesman-Review dies at 89
Margaret Heimbigner, the last woman to serve as The Spokesman-Review’s “Dorothy Dean,” has died at 89.
Tue., Aug. 16, 2016, 3 p.m.
Homeless people in Rio are feasting on three-course meals courtesy of one of the world’s top chefs, who used leftovers from Olympic caterers and other local partners to make food, …
Wed., Oct. 28, 2015
Second Harvest is now working with the public to teach cooking and nutrition to food bank clients and others.
Thu., April 30, 2015
Union Gospel Mission chef Derek Mobley runs a mixing paddle through his Swedish meatball sauce. He pauses, dips a spoon into the tilt skillet.
Thu., April 16, 2015
The lower Grande Ronde ran steelhead green. Sunshine spanned the ridges opposite our side of the river. Frost along the shoreline started to thaw, revealing the contours of riverbank, the …
Thu., Jan. 29, 2015
When James Donelan and his friends caught a 125-pound halibut and five others weighing between 60-100 pounds each in Valdez, Alaska, dinner time on the water required a little improvisation. …