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The Spokesman-Review Newspaper The Spokesman-Review

Sunday, February 17, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: food


Make Clover’s Beef Matambre

The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak stuffed with chorizo, Anaheim chiles and cheese.


Chef Spotlight: 7 Questions and a Recipe with Philip Stanton of Park Lodge

“I started cooking small dishes with my mother at home, and it was something I enjoyed more than work around the farm.”


UPDATED: Mon., Dec. 10, 2018, 3:54 p.m.

Artificial dyes fading, but food will still get color boosts

Colors send important signals about food, and companies aren’t going to stop playing into those perceptions. But it’s not just processed and packaged foods that create illusions with colors.


Instant gratification: Instant Pots can bring sweetness to the holiday menu

Save time this holiday season by making desserts in your Instant Pot.


Pop Up Shop is selling what might be the perfect stocking stuffer for toast lovers: toast earrings

They come in lightly toasted and burnt toast version.


Warrior celebrates release of first barreled spirits

The limited release includes American single-malt whiskey, bourbon and rye.


UPDATED: Thu., Dec. 6, 2018, 11:23 a.m.

Local wineries win awards

Craftsman Cellars won a double gold at the recent Tri-Cities Wine Festival. Terra Blanca and Pend d’Oreille Winery also took home medals.


Selectable Delectables class comes to an end

After eight years of organizing his popular Selectable Delectables cooking class, chef Steve Geving has decided it’s finally time to retire once and for all.


UPDATED: Tue., Dec. 4, 2018, 10:02 p.m.

Instant Pot class boosts Second Harvest kitchen that teaches cooking to low-income families

Elene Johnston’s Instant Pot has been sitting in her cabinet for three months. Unused. But after attending an Instant Pot book author’s cooking class Tuesday in Second Harvest’s television-quality kitchen, …


Happy Holiday Baking: ‘Christmas Cookie’ champion Ricky Webster shares winning recipes

Expert baker Ricky Webster shares his recipes for Ricky’s Gingerbread, Pecan Roll Outs and Royal Icing.


Attention, coffee lovers: Now’s the time to nominate your favorite coffee shop or roaster and more for a Sprudgie Award

Sprudge, founded in 2009, is a popular and award-winning coffee blog based in Portland, Oregon.


Dorothy Dean presents: Saltine Toffee Bars

Butter, brown sugar, saltines and chocolate – yes, only four ingredients – combine to create saltine toffee so crisp and delish, you will not be able to stop eating it.


UPDATED: Mon., Dec. 3, 2018, 4:32 p.m.

For Laurel Randolph, Instant Pot can help relieve holiday pressure in the kitchen

The holidays are here, and that means it’s the perfect time to put your Instant Pot to use – or get one if you don’t already have one.


Cookbook author Laurel Randolph returns to Spokane to cook up Instant Pot magic

The Instant Pot is a popular new kitchen appliance and holiday gift. But do you know how to use it? Laurel Randolph can help. She’s the author of “The Instant …


Mallards gets new name, chef and look

The restaurant and lounge, now known as Current Kitchen and Bar, remains open during construction.


Picabu Neighborhood Bistro is closing

The last day is Dec. 15.


UPDATED: Thu., Nov. 29, 2018, 12:28 p.m.

Panda Express opens in Post Falls

In celebration of the launch, 20 percent of the store’s opening-day proceeds will go to the Boys & Girls Club of Kootenai County.


Bean and Pie launches Kickstarter campaign

The North Idaho pie company has launched a Kickstarter campaign in the hope of raising $20,000 toward securing a storefront in Coeur d’Alene.


UPDATED: Wed., Nov. 28, 2018, 12:17 p.m.

Learn to make bone broth

Ramstead Ranch hosts bone broth class at A Small Batch on Dec. 8.


Campus eats: Washington State University

Palouse provisions: Where to eat in Pullman? Options abound for those visiting Cougar country.


North Hill opens on Garland

The new Garland District neighborhood pub features a bar-forward concept with elevated comfort food.


Spokane baker Ricky Webster wins $10,000 on Food Network’s ‘Christmas Cookie Challenge’

He’s slated to appear on another Food Network baking show in December.


Dorothy Dean presents: Pumpkin Crème Brûlée

This creamy pumpkin custard is full of the warm flavors of fall and topped with a crisp, caramelized sugar layer that is such a delight to crack into.


Quillisascut Farm hosts tamalada

Tamales are a holiday tradition, a tamalada is a tamale-making party, and Quillisascut Farm is ready to party.


Ruby red pomegranate arils provide a bit of tang and a pop of color to this winter salad

This pomegranate salad, meant to be served as a first course, is on the winter menu at Clover.


Arbor Crest opens Tuesday in the Historic Davenport Hotel

The move marks the winery’s return to downtown Spokane after four years away.


UPDATED: Wed., Nov. 21, 2018, 7:10 a.m.

Chef’s grand idea goes in the pot … the Instant Pot

Spokane chef Chad White thought it would be fun to prepare a four-course, fine-dining experience using just an Instant Pot. So he’ll do it live for the Northwest Passages Book …


UPDATED: Wed., Nov. 21, 2018, 7:04 a.m.

The Instant Pot meets fine dining – for a good cause

The evening’s guests will savor a gourmet feast cooked right in front of them and displayed on three large video boards across the room. They’ll also learn tips and tricks …


Chef Spotlight: Seven questions with Chris Sylvia of Farmhouse Kitchen and Silo Bar

Chris Sylvia is the chef at Farmhouse Kitchen and Silo Bar in Ponderay.


Springs Restaurant and Lounge gets a new look

The remodel took about a month to complete and is part of a larger property improvement plan.