Stories tagged: Dorothy Dean
UPDATED: Mon., July 23, 2018, 11:42 a.m.
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.
Tue., July 17, 2018
It’s National Ice Cream Month. We have President Ronald Reagan to thank for that. He made it official in 1984.
Tue., July 10, 2018, 6 a.m.
Aussie Bites are a delicious, nutritious and addicting bite-sized snack. For this copycat recipe, all the magic happens in a food processor.
Tue., July 3, 2018
This Red, White and Blue Berry Trifle is a delicious, and vibrantly patriotic, celebratory cake.
UPDATED: Thu., June 28, 2018, 10:32 a.m.
It’s bursting with bright, zesty lemon flavor, pops of blueberries and a bit of poppy seed crunch.
Mon., June 18, 2018, 1:50 p.m.
These fiesta stuffed bell peppers are filling, flavorful and can be made up to a day in advance.
Tue., June 12, 2018, 5 a.m.
Gyoza are Japanese-style dumplings that hail from their Chinese counterpart, jiaozi, more commonly known as potstickers.
Tue., May 29, 2018, 3 p.m.
Crisp, toasted crostini are topped with a mixture of strawberries, bacon, pecans and feta, then finished with a drizzle of balsamic glaze and fresh basil.
Tue., May 22, 2018, 2:24 p.m.
Chicken thighs are marinated in a mixture of soy sauce, sweet chili sauce, pineapple, brown sugar, fresh aromatics and spices, then char-grilled to sweet and savory perfection.
Tue., May 15, 2018, 7:15 p.m.
Adriana Janovich, food editor at The Spokesman-Review, caught up with five top chefs and food authors at the May 12 Dorothy Dean Cooking Show at the Spokane Convention Center.
Thu., May 10, 2018, 12:17 p.m.
To celebrate 135 years in the community, the Spokesman-Review is bringing one of its most beloved features, Dorothy Dean, to the stage at the Dorothy Dean Home Cooking Show, Saturday …
Wed., May 9, 2018
Rainbow Meatball Sliders and Spaghetti and Eggs
Tue., May 8, 2018, 12:55 p.m.
This cloud-like dessert has a crisp crust and a light, marshmallow-like interior.
Tue., May 8, 2018, 7 a.m.
John State is the culinary director of food and beverage for the Disneyland Resort in Southern California, in charge of everything from fine dining to the best corn dog you’ve …
Tue., May 8, 2018, 6 a.m.
Hillmann’s classes usually offer more than just tricks of the cooking trade. Among her offerings, you’ll find classes combined with speed dating, a comedy show and painting. She also offers …
Mon., May 7, 2018, noon
Lebo, who has called Spokane home since January 2015, will bring some of her thoughts on the perfection that is pie to the Northwest Passages Book Club stage of the …
Mon., May 7, 2018, 6 a.m.
While certain chefs are known for certain styles, it’s tough to pin just one on Adam Hegsted – except for maybe “always delicious.”
UPDATED: Sun., May 6, 2018, 8:01 p.m.
Dorothy Dean Home Cooking Show: Disneyland Executive Chef John State brings a dash of magic to Spokane this week
For Disneyland culinary master John State, sometimes a simple corn dog hits the spot.
Sat., May 5, 2018, 2 p.m.
Dorothy Dean Home Cooking Show: For Luna’s Joe Morris, ‘Food traditions are the foundations of community’
For Luna’s Joe Morris, simple can also be complex and that is something he strives for.
UPDATED: Sat., May 5, 2018, 1:10 p.m.
For the first time in 35 years, The Spokesman-Review has published a cookbook of Dorothy Dean recipes – old and new.
Wed., May 2, 2018, 4 p.m.
Dorothy Dean Cooking Show: Laurel Randolph dishes on the pleasures and practicality of the Instant Pot
“I want people to have fun with their pots and use them time and time again.”
UPDATED: Wed., May 2, 2018, 9:53 a.m.
Kathleen Flinn, the author of “The Sharper Your Knife, The Less You Cry,” dishes on how she started cooking, her favorite things to make, and her new podcast.
UPDATED: Wed., May 2, 2018, 10:37 a.m.
Dorothy Dean Cooking Show: A brief history of the woman – or women – behind the Dorthy Dean Homemakers Service
Women who headed The Spokesman-Review’s Dorothy Dean Homemakers Service used the alliterative pseudonym for nearly 50 years.
Mon., April 30, 2018, 1:22 p.m.
This festive soup is the perfect complement to your Cinco de Mayo menu. Loaded with flavor and texture, it’s savory, colorful and fresh – sure to knock your socks and …
UPDATED: Tue., April 24, 2018, 11:15 p.m.
This cotton candy cocktail is magical to make, as the cotton candy does a disappearing act right before your eyes. Plus, it’s tasty, too.
UPDATED: Thu., April 26, 2018, 3:41 p.m.
May 12, The Spokesman-Review is hosting cooking show inspired by – and in celebration of – Dorothy Dean. Tickets are on sale now for the Dorothy Dean Home Cooking Show, …
Tue., April 17, 2018, 11:08 a.m.
Think spring – and green – with this vibrant puff pastry topped with asparagus spears and rich rich.
Tue., April 10, 2018, 8 a.m.
While quick and easy, these moist little muffins are far from basic.
Tue., April 3, 2018, 4 p.m.
These aren’t your grandma’s deviled eggs. This is an addictive mash-up of creamy and crunchy.
UPDATED: Tue., April 3, 2018, 3:07 p.m.
Calling all home cooks: The Spokesman-Review and Yoke’s Fresh Markets are sponsoring a Dorothy Dean recipe contest
Recipes must be original and adapted from or inspired by Dorothy Dean.