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Thursday, April 18, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: cooking


Pot of gold

As archaeological finds go, it was fairly significant – a piece of terra cotta pottery whose origins date back a couple thousand years, to Etruscan times. It was right there …


Cook with healthy oils, but use sparingly

I often go to the farmers market in the summer, look at all of the beautiful vegetables, and wonder “How will I cook that?” I want to share with you …


Get Creative with crepes

Crepes have an undeserved reputation for being temperamental. Flipping and folding the wafer-thin pancakes can seem intimidating at first, but once you’ve successfully turned a few of the flimsy French …


Corbin Art Center classes start Monday

The Corbin Art Center, 507 W. Seventh Ave., will hold art and cooking classes for children and adults beginning Monday. Registration is required for all classes. For a complete list …


Farmgirl Gourmet finds joy as Lagasse blogger

On the sunny back porch of a craftsman home in Cheney, Heather Scholten is hovering above her lunch with a camera. She snaps a few pictures, stopping to add a …


Appetite to change

Save the planet, save your children, save yourself and save money. How? Cook.


Cookbooks offer feast of ideas for healthy family meals

The kids have been back to school now for a little better than a month, so you know what that means: It’s just about time for the dinnertime rut. It’s …


Winner’s original recipe differs slightly

Spokane cooking teacher Paula Mannino loved competing in the LG Electronics “Taste of Something Better” contest, but she was concerned about a few changes the company made to her recipe …


Taste of cook-off victory has Spokane woman hooked

Paula Mannino is hooked. The Spokane woman, who teaches Italian cooking classes at her home, says she’s thinking of becoming a cooking-contest junkie after a recent win in the second …


Kitchen Engine turns four years old

The Kitchen Engine celebrates its fourth anniversary with three days of tastings, demonstrations and classes starting at 8 a.m. today. Doma Coffee Roasting Company will brew cups of organic, fair …


Food preservation book moves beyond modern canning

Tomatoes are ripening, trucks full of peaches are wending their way to farmers markets, and everywhere, home food preservation enthusiasts are working frantically in their steamy kitchens to put it …


Portobello makes great veggie burger

Whenever the word “veggie” modifies “burger,” many people taste skepticism more than anything else. While it’s true that many veggie burgers are nothing more than mushy patties of ground-up produce, …


Culinary calendar

Thursday Night’s Dinner - Catered by Two Cooks with Love. Menu includes: honey-glazed pork baby back ribs with whiskey marmalade or lime and chipotle fish tacos. Reservations are requested by …


Homemade pasta makes a superb summer meal

‘My wife found a pasta maker at a garage sale that was never used,” says Alex Austin, who teaches cooking classes at Spokane’s Kitchen Engine store. “She told me it …


Bayless throws a fiesta

Rick Bayless has spent three decades teasing out the secrets of Mexican cooking, from street-stall grub to high-end restaurant fare. Now the Chicago restaurateur captures the essence of a grand …


Add-ins boost flavor in turkey burger

Many people mistakenly assume turkey burgers are lean. But depending on the variety of ground turkey used, you can end up with more than 15 grams of fat in a …


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 …


Culinary calendar

Community Cooking and Nutrition Classes - Summer classes include: today, Lean Protein for Health and Easy Skillet Meal and Portion Control; July 7, Veggies, What Color is Best for You …


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 …


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 …


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 …


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 …


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 – …


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 …


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 …


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 …


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 …


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. …


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 …


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 …