Stories tagged: cooking
Wed., Nov. 15, 2017, 11 a.m.
No Bones About It: Squash mac and cheese is a new fall favorite
This is fall comfort food at its best: homemade mac and cheese with a rich, flavorful sauce that gets its thick, silky consistency from pureed butternut squash.
UPDATED: Wed., Nov. 8, 2017, 11:10 a.m.
Apples and sweet potatoes are often found on the Thanksgiving table, just not usually in the same dish
Students in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho combined ingredients that aren’t usually paired together in this year’s Thanksgiving challenge.
Tue., Oct. 24, 2017, 1:38 p.m.
Learn to make lefse
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.
Hunting for elderberries might be worth it when flu season arrives
Elderberries are rich in antioxidants, and their extract can ease flu symptoms.
UPDATED: Tue., Sept. 19, 2017, 6:02 p.m.
Dorothy Dean presents: Thin-crust pizza that can stand up to many toppings
This crust is thin and crispy but can still hold its own when loaded with toppings.
Thu., Sept. 14, 2017, 9:50 a.m.
Mark your calendars: Farm to Food Expo is Nov. 3 and 4 at Spokane Community College
The event offers more than 75 workshops geared toward gardeners, small-acreage farmers and foodies.
Thu., Sept. 14, 2017, 9:48 a.m.
Kitchen Engine celebrates 11th anniversary with annual sales event
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.
Dorothy Dean presents: bacon-wrapped chicken breasts
This dish is meaty, rich and satisfying.
Tue., Aug. 29, 2017, 2:16 p.m.
Dorothy Dean presents: apple kuchen
Watch chef Leroy Payne prepare a classic Dorothy Dean recipe.
Tue., Aug. 29, 2017, noon
Cooking the Mother Sauces: Patience a key ingredient
Hollandaise is thickened by an emulsion of melted butter and egg yolk.
UPDATED: Wed., Aug. 23, 2017, 4:04 p.m.
Cooking School: Veloute of the Five Mother Sauces
Veloute is a light roux whisked with chicken, turkey, fish or any other clear stock.
Tue., Aug. 22, 2017
Dorothy Dean presents: Orzo pasta salad
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
Dorothy Dean presents: Strawberry-Rhubarb Crisp
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.
Cooking School: The Five Mother Sauces – making Espagnole
Espagnole is a basic brown sauce.
UPDATED: Wed., July 26, 2017, 10:36 a.m.
Cooking School: Bechamel a versatile base
Classic bechamel relies on a base of roux to thicken the sauce.
Wed., July 12, 2017, 4 p.m.
Cooking School: Getting saucy with the five ‘mother sauces’
This classic sauce is made by cooking down tomatoes.
Tue., July 11, 2017, 5:13 p.m.
Dorothy Dean presents: Crepes offer blank canvas for flavors and textures
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.
Dorothy Dean presents: Bacon-potato roses
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.
The morel of the story: eat more mushrooms
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.
Rappers becoming fixtures on food scene
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.
Cheddar Leprechaun Bread recipe
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 teaches kids healthy cooking
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.
Plunge into the art of seafood cooking for Lent
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.
Renowned chef feeds Rio’s homeless with excess Olympic food
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 opens new teaching kitchen
Second Harvest is now working with the public to teach cooking and nutrition to food bank clients and others.
Thu., April 30, 2015
Hunters help Union Gospel Mission feed the hungry
Union Gospel Mission chef Derek Mobley runs a mixing paddle through his Swedish meatball sauce. He pauses, dips a spoon into the tilt skillet.