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The Spokesman-Review Newspaper The Spokesman-Review

Tuesday, April 23, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: cooking


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 …


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 …


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 …


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 …


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, …


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 …


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 …


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 …


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 …


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 …


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.. …


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 …


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 …


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 …


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 …


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 …


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 …


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 …


Slow cookers regain popularity

Slow cookers – those retro workhorses of yore – are surging back to popularity. Gone are the days of cream of mushroom soup-coated roasts, simmered into bland oblivion. Now, foods …


Healthy bowl of chili

Beans may be good for you, but that doesn’t mean every bowl of bean-rich chili is good for your diet. If you take a look under the hood of many …


A sweet-tart treat for your Valentine

Cheesecake isn’t a terribly difficult dessert, it just requires a bit of attention to detail. This recipe is perfect for those who love sweet-tart desserts. It has a classic graham …


Blueberries give tapioca parfait a blast

My father has always loved tapioca pudding; I was more of a rice pudding person throughout my youth. As an adult, though, I’ve joined his camp. I appreciate the lightness …


Asian-style chicken a simple dish to make

I’m a big fan of one-pot meals, especially ones that really cook in one pot, start to finish. Not only is cleanup a snap, but I find that if the …


Giving your body a boost

With the long, dark days of winter upon us, active days and fresh healthy dishes of summertime seem a distant memory. Over-indulgence in holiday treats and the desire to hibernate …


Dijon mustard gives pasta richness

Dijon mustard is one of my go-to ingredients for making sauces, dips and glazes. A slew of brands are on the market, though Grey Poupon is perhaps the most well-known.


In today’s bowls, soups from all over

From the Aztecs comes a chicken vegetable soup with poblano chiles and chayote squash; from Paraguay there’s bori-bori, a beef broth and dumpling soup; from the Caribbean there’s callaloo, in …


Frugal cooks can use lentils, too

Most people know beans are a frugal cook’s best friend. They are inexpensive, nutritious and filling. But many people may not realize – perhaps because so few Americans eat them …


Ring in new year by changing culinary repertoire

Tired of the same old routine? The beginning of a new year is the perfect time to experiment in the kitchen and establish healthy habits for the year ahead. Think …


Appetizing crostini are simple to prepare

If the holidays have you scrambling for party-worthy grub, consider crostini (Italian for bread with stuff piled on it). The beauty of crostini is that the components often can be …