Stories tagged: Feasting at Home
Fri., Aug. 24, 2018, 4:37 p.m.
Sylvia Fountaine, who co-founded Mizuna in downtown Spokane and used to write a monthly Food column for The Spokesman-Review, is a finalist for her blog, “Feasting at Home.”
Wed., June 21, 2017, 5:05 p.m.
Not only is chard colorful and inspiring in the kitchen, it is a nutritional powerhouse – full of anti-inflammatory agents and a multitude of antioxidants – but one of the …
Wed., April 26, 2017, 6:39 a.m.
The color of honey often hints at its flavor.
Tue., Feb. 14, 2017, 5 p.m.
Bitter, sweet, deep, nuanced and complex, chocolate possesses many faucets.
Tue., Jan. 17, 2017, 9:30 a.m.
It’s not from around these parts, but it’s still very much worth getting to know.
Tue., Nov. 15, 2016, 7 p.m.
Toast the holiday season with these festive cocktails.
Tue., Oct. 18, 2016, 7 p.m.
Sweet and earthy, this humble root vegetable with vibrant jewel tones adds nutrition and a pop of color to fall dishes.
Tue., Sept. 20, 2016, 7 p.m.
In season from late summer through late winter, pears are one of the few fruits that actually ripen off the tree.
Tue., July 19, 2016, 7 p.m.
It turns out there actually is truth to the old saying “as cool as a cucumber.” Even in very hot weather, the inside temperature of a cucumber always remains cooler …
Tue., June 14, 2016, 7 p.m.
Add brightness and color to sweet or savory summer dishes
Tue., March 15, 2016, 7 p.m.
Tarragon livens up dishes while bridging winter and spring
Tue., Feb. 23, 2016, 7 p.m.
From chocolate cake to Moroccan salmon, let blood oranges brighten up your February blues
Mon., Jan. 18, 2016, 7 p.m.
Plump and mildly sweet, persimmons are a winter treat.
Tue., Dec. 15, 2015, 7 p.m.
Gem-like, garnet-colored seeds offer numerous uses in the kitchen – from topping salads to chocolatey desserts
Tue., Nov. 17, 2015, 7 p.m.
Pasta-sounding names offers a hint of what’s inside
Wed., Sept. 16, 2015
The end of summer gives us one of the season’s most luscious parting gifts: colorful, juicy, vine-ripened tomatoes. Full of real tomato flavor, local varieties taste of summer itself – …
Wed., Aug. 19, 2015
Nothing says summer quite like biting into fresh plump kernels of sweet corn right off the cob. And hands-down that’s my favorite way to eat it – for its simplicity, …
Wed., July 22, 2015
Right in the middle of summer, when temperatures soar, the earth offers up cool, brightly colored treasures, a consolation gift for enduring the sweltering heat. Each month of summer produces …
Wed., June 17, 2015
Walking through the world in June, it’s almost impossible not to notice everything in bloom. One of the most aromatic blossoms to come into season is the rose. Spicy, musky …
Wed., March 18, 2015
It took some time before I came to fully appreciate the intense flavor of caraway. As a child I remember its strange and jarring sharpness in rye bread – and, …
Wed., Jan. 21, 2015
Lately there’s been a growing interest in whole grains, especially biologically diverse grains. They’re the ones existing for thousands of years and now being marketed as “ancient grains” in everything …
Wed., Oct. 15, 2014
This time of year, local farmers markets brim with the vibrant colors of fall. Pumpkins, apples and winter squash dominate with their rich warm hues and bright pops of color, …
Wed., Aug. 20, 2014
It wasn’t until I moved to the Northwest that I tasted my first huckleberry. I was amazed at how something so tiny could pack so much intense, berry flavor. Not …
Wed., July 16, 2014
It almost seems disrespectful to tinker too much with the perfection of a tender, juicy, perfectly ripe peach. To this day, my favorite way to eat a peach is just …
Wed., June 18, 2014
For those who enjoy cooking with fresh seasonal ingredients, this is a very exciting time of year. Local farmers markets are full of people, produce, music and vibrancy. Spring alliums, …
Wed., March 19, 2014
When it comes to seasonal produce and ingredients, the months of late winter and early spring are sparse. This presents the perfect opportunity to comb through the pantry and use …