Stories tagged: Dorothy Dean
UPDATED: Wed., Oct. 18, 2017, 10:37 a.m.
They’re easy for potlucks and are great for appetizers – especially during football season.
UPDATED: Tue., Oct. 3, 2017, 2:07 p.m.
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.
This crust is thin and crispy but can still hold its own when loaded with toppings.
Tue., Sept. 12, 2017, 6 a.m.
This dish is meaty, rich and satisfying.
Tue., Aug. 29, 2017, 2:16 p.m.
Watch chef Leroy Payne prepare a classic Dorothy Dean recipe.
Tue., Aug. 22, 2017
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.
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 …
Tue., Aug. 15, 2017, noon
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. 8, 2017, 5:28 p.m.
This technique creates a juicy, flavorful bird that’s adorned with crisp, evenly browned skin. It can also be made in the oven.
Tue., Aug. 1, 2017
It basically steams in the slow-cooker, creating a silky, smooth, luscious cheesecake. And the gradual cooling ensures a crack-free top.
Tue., July 25, 2017
Blueberry season is here. And one of the best ways to enjoy the sweet little sapphire gems is in freshly made homemade ice cream.
Tue., July 18, 2017, 4:30 p.m.
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.
Tue., July 11, 2017, 5:13 p.m.
Just think of them as thin pancakes. That you can have for breakfast, lunch or dinner.
Tue., June 27, 2017, 10:26 a.m.
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.
Coconut and rum extracts, shredded coconut and chocolate chips kick this banana bread up a notch.
Tue., June 6, 2017, noon
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 …
Tue., May 30, 2017, 2 p.m.
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.
This soup is deliciously sour, and if you want to add some spiciness, throw in half of a fresh jalapeño.
Wed., May 10, 2017
Fresh Sheet is a weekly roundup of food-related tidbits.
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.
Tue., April 18, 2017, 1:18 p.m.
Women who headed The Spokesman-Review’s Dorothy Dean Homemakers Service used the alliterative pseudonym for nearly 50 years.
Tue., April 11, 2017, 11 a.m.
Dorothy Dean archives inspire this Easter centerpiece.
UPDATED: Wed., March 8, 2017, 9:12 p.m.
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.
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 …
Tue., Feb. 21, 2017, 10 p.m.
These fresh pretzels are a treat: warm, chewy, salty – and a perfect pairing for many cocktails.
Tue., Dec. 20, 2016, 11 a.m.
Christmas side dish even comes in the correct colors: green, red and white.
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. 2, 2016, 10 a.m.
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.
Tue., Nov. 10, 2015, 7 p.m.
Sugarplums have evolved since the 1600s, when they became commonplace. Here, Common Crumb pastry chef Lynette Pflueger re-invents them again.
Thu., Oct. 15, 2015
We asked our Facebook friends to share their favorite Dorothy Dean recipes. Here’s a sampling of the responses.