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Stories tagged: cooking


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.


Ask Dr. Universe: Why are french fries so good?

A good french fry starts with the right potato. My friend Rick Knowles is a potato researcher at Washington State University and told me all about the spuds.


‘Washington Grown’ holds recipe contest

The locally produced public TV show is looking for entries for a cooking contest featuring family recipes spotlighting Washington-grown ingredients.


September is perfect month to make traditional Irish Christmas cake

Irish Christmas cakes, or fruitcakes, are baked with care, doused with whiskey regularly, and decorated a few days before Christmas with marzipan and fondant.


Dorothy Dean presents: Blue cheese stuffed burgers with Buffalo wing mayo

This big burger isn’t for the faint of heart.


Dorothy Dean presents: Strawberry-Poppy Seed Salad

Cling to summer with this vibrant and oh so pretty salad.


Dorothy Dean presents: perfecting pancit bihon

Pancit translates to “noodles,” and bihon are thin rice noodles. It’s a flavorful one-pot dish.


UPDATED: Thu., Sept. 6, 2018, 4:47 p.m.

Zucchini Cream Pie ‘always a big hit’

Spokesman-Review reader Sarah Steiner saw the


Dorothy Dean presents: Zucchini brownies so good you won’t even know they contain a vegetable

Zucchini never tasted so good. (That is, you can’t actually taste it in this recipe.)


Sylvia Fountaine a finalist in Saveur’s 2018 Blog Awards

Sylvia Fountaine, who co-founded Mizuna in downtown Spokane and used to write a monthly Food column for The Spokesman-Review, is a finalist for her blog, “Feasting at Home.”


National Lentil Festival celebrates 30 years with these three recipes

Roasted Lemon Chickpea Salad, Triple Lentil Bites and XXX are on the menu for this year’s cooking demo stage.


UPDATED: Fri., Aug. 10, 2018, 2:42 p.m.

Learn to make no-knead bread

Artisans at the Dahmen Barn is hosting an “Easy No-Knead Bread-Making” class.


UPDATED: Mon., July 23, 2018, 11:42 a.m.

Dorothy Dean presents: Chinese Chicken Salad serves up flavor and crunch

This vibrant and fresh salad is loaded with moist chicken, crisp romaine, shredded cabbage, bell peppers, carrots, juicy mandarin oranges, slivered almonds, sesame seeds and crunchy wonton strips.


Dorothy Dean presents: Aussie Bites

Aussie Bites are a delicious, nutritious and addicting bite-sized snack. For this copycat recipe, all the magic happens in a food processor.


UPDATED: Mon., July 2, 2018, 2:53 p.m.

Personal Foodstory: Making lefse in honor of great-grandma

The year she died the family started a new tradition in her honor: the annual family lefse party.


UPDATED: Wed., June 27, 2018, 11:56 a.m.

Get grilling help on the Fourth of July

LongHorn Steakhouse’s GRILL US hotline will be available to connect home cooks with certified grill masters July 4.


UPDATED: Thu., June 28, 2018, 10:32 a.m.

Dorothy Dean presents: Lemon-Blueberry Poppy Seed Cake serves up a slice of sunshine

It’s bursting with bright, zesty lemon flavor, pops of blueberries and a bit of poppy seed crunch.


Dorothy Dean presents: Fiesta bell peppers loaded with flavor

These fiesta stuffed bell peppers are filling, flavorful and can be made up to a day in advance.


UPDATED: Wed., June 13, 2018, 12:07 p.m.

Personal Foodstory: Big Al’s Wild Game Dinner

What started as a simple get-together in 1989, a means to clear freezers and share the year’s bounty among a handful of friends, has since morphed into a major logistical …