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Stories tagged: Dorothy Dean


UPDATED: Wed., Oct. 18, 2017, 10:37 a.m.

Dorothy Dean presents: Loaded twice-baked potatoes perfect for game day fun

They’re easy for potlucks and are great for appetizers – especially during football season.


UPDATED: Tue., Oct. 3, 2017, 2:07 p.m.

Dorothy Dean presents: Mexican street-style corn bursting with flavor

Elote is corn on the cob coated in a mixture of Mexican crema, mayo, cotija cheese, cilantro and chili powder, before being topped with more cheese and a squeeze of …


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.


Dorothy Dean presents: bacon-wrapped chicken breasts

This dish is meaty, rich and satisfying.


Dorothy Dean presents: apple kuchen

Watch chef Leroy Payne prepare a classic Dorothy Dean recipe.


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.


UPDATED: Sat., Aug. 19, 2017, 8:11 a.m.

Rob Curley: In an early-morning call, losing an old friend and finding a way forward

This week marks my one-year anniversary of the editor of The Spokesman-Review. I wanted to be here for so many reasons, but mostly because I had grown to dislike the …


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.


Dorothy Dean presents: Beer-can chicken on the grill

This technique creates a juicy, flavorful bird that’s adorned with crisp, evenly browned skin. It can also be made in the oven.


Dorothy Dean Presents: Slow-cooker cheesecake is a real stunner

It basically steams in the slow-cooker, creating a silky, smooth, luscious cheesecake. And the gradual cooling ensures a crack-free top.


Dorothy Dean presents: Easy blueberry ice cream

Blueberry season is here. And one of the best ways to enjoy the sweet little sapphire gems is in freshly made homemade ice cream.


Dorothy Dean presents: Bacon-Stuffed Mushrooms

The filling is fun to tinker with, as you can switch out the bacon for crab or add some chopped jalapeños or Tabasco for heat.


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.


Dorothy Dean presents: Chicken Alfredo Roll-Ups

These perfectly portioned packages can even be made the day before and popped in the oven for an easy dinner.


UPDATED: Wed., June 21, 2017, 10:22 a.m.

Dorothy Dean presents: Kicked-Up Kona Inn Banana Bread

Coconut and rum extracts, shredded coconut and chocolate chips kick this banana bread up a notch.


Chewy chocolate chip cookies even better with a sprinkling of salt

Inspired by Mika Maloney’s salted chocolate chip cookies – a treat I don’t often overlook when I spot them in the glass jars on the counter at Atticus Gifts and …


Dorothy Dean Presents: Cajun Delight

Cajun Delight is the most popular dessert on the Double Musky menu. But you don’t have to travel all the way to Alaska to enjoy this decadent dish.


UPDATED: Wed., May 24, 2017, 9:55 a.m.

Dorothy Dean: Pork sinigang delights with flavors of the Philippines

This soup is deliciously sour, and if you want to add some spiciness, throw in half of a fresh jalapeño.


Recipe for sugar cookies from Dorothy Dean’s files

Fresh Sheet is a weekly roundup of food-related tidbits.


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.


SpokaneTalks Online chef Leroy Payne prepares a Dorothy Dean classic: Enchiladas Casserole

Women who headed The Spokesman-Review’s Dorothy Dean Homemakers Service used the alliterative pseudonym for nearly 50 years.


Ham it up: Sweet-tart rhubarb glaze cuts through the saltiness of Easter ham

Dorothy Dean archives inspire this Easter centerpiece.


UPDATED: Wed., March 8, 2017, 9:12 p.m.

Dinner Together: easy, portable egg cups come together quickly

Shredded sweet potatoes or yams make a delicious and colorful base for the eggs, but Russets are a fine choice.


UPDATED: Tue., Feb. 28, 2017, 5:26 p.m.

Dinner Together: Italian-inspired slow-cooker recipe helps beat the late-winter blahs

Balsamic-Braised Chicken with Swiss Chard calls for browning the aromatics and reducing the vinegar before the rest of the ingredients goes into the pot, but it’s not onerous. Plus, it …


Your home bar needs homemade pretzels

These fresh pretzels are a treat: warm, chewy, salty – and a perfect pairing for many cocktails.


From the archives: A simple side dish in Christmas colors

Christmas side dish even comes in the correct colors: green, red and white.


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.


Fresh Sheet: Allie’s chef a finalist in vegan cookoff

The head chef at Allie’s Vegan Pizzeria and Café is a finalist in a vegan cooking competition, and other food-related news from around the Inland Northwest.


Visions of these desserts will dance in your head

Sugarplums have evolved since the 1600s, when they became commonplace. Here, Common Crumb pastry chef Lynette Pflueger re-invents them again.


Feedback: Favorite Dorothy Dean recipes

We asked our Facebook friends to share their favorite Dorothy Dean recipes. Here’s a sampling of the responses.