Stories tagged: Dorothy Dean
Tue., Nov. 13, 2018, 11 a.m.
Say hello to sweet potato pecan crisp – luscious, crunchy and insanely delicious. Like eye-rolling delicious.
Mon., Nov. 5, 2018, 3 p.m.
Everything but the Bagel Seasoning is everywhere these days, including on this Dutch baby.
Tue., Oct. 30, 2018, 5 p.m.
Pretzel sticks are coated in melted white candy coating, arranged and decorated as a spider web, and embellished with spider sprinkles.
Tue., Oct. 23, 2018, 8 a.m.
When pies and lattes are just too basic, venture over to the other side of the patch with these creatively delicious pumpkin churros.
Tue., Oct. 16, 2018, noon
It’s simple, creamy, and deliciously rich, served with a crisp parmesan crostini, that when dunked, makes for the perfect bite.
Tue., Oct. 9, 2018
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.
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.
Mon., Sept. 24, 2018, 5 p.m.
This big burger isn’t for the faint of heart.
Mon., Sept. 17, 2018, 11:53 a.m.
Cling to summer with this vibrant and oh so pretty salad.
Tue., Sept. 11, 2018, 8 a.m.
Pancit translates to “noodles,” and bihon are thin rice noodles. It’s a flavorful one-pot dish.
Mon., Sept. 3, 2018
Zucchini never tasted so good. (That is, you can’t actually taste it in this recipe.)
Tue., Aug. 28, 2018
The salsa is a mixture of pineapple, bell pepper, red onion, cilantro, jalapeño, lime juice and seasonings. It’s fresh, crisp, sweet and a pinch spicy.
Tue., Aug. 21, 2018
Summer grilling doesn’t always mean hamburgers and hot dogs.
Mon., Aug. 13, 2018, 3 p.m.
The best part: there’s no baking involved.
Tue., Aug. 7, 2018, 8 a.m.
This summer cocktail is as refreshing as they get.
Tue., July 31, 2018
This rhubarb-basil cocktail is the kind of drink we crave this time of year. It’s light, well-balanced and fresh – just what these balmy days call for. And it doesn’t …
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 …