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Wednesday, May 22, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: recipes


UPDATED: Tue., May 7, 2019, 5:54 p.m.

Dorothy Dean presents: Meringue roses are an elegant and edible Mother’s Day gift

Ignore the countless displays of flowers for Mother’s Day this year and give Mom something more personal and special: meringue roses. They’re elegant and edible, too!


Greek yogurt helps make this panna cotta luxurious and light

Preparing panna cotta (which in Italian means cooked cream) with whole milk, technically makes it latte cotta. But this recipe has the elegant form and siren call of the classic …


Dorothy Dean presents: Shepherd’s pie just in time for St. Patrick’s

If decking yourself – or your food – out it green isn’t your thing for St. Patrick’s Day, celebrate with this delicious classic Irish dish, shepherd’s pie.


Dorothy Dean presents: Overnight Hash Brown Breakfast Bake gives hosts the gift of time

Your morning favorites – eggs, sausage and hash browns – are packed into a cheesy casserole that can be prepped the night before. All you have to do is pop …


Talkin’ wild turkey recipes: Wild turkey tenderloin and gnocchi with Chardonnay beurre blanc

Ask most bird hunters and they might tell you there’s no such thing as a fowl tenderloin. After all, on the backside of any bird – where one would expect …


Peace Corps volunteers bring back recipes from around the world

Returned Peace Corps volunteers share tastes from the time they served overseas


Don’t bother with boxed brownie mix

Indulge in these quick, simple and chocolaty brownies from celebrity chef Rachael Ray


Lighten up with creamy, dreamy desserts

If you have been binging on rich and creamy desserts for the past month and cannot suppress your sweet-tooth cravings, at least cut the fat some.


Dinner Together: Chinese take-out staple easy to make at home

Joanne Chang’s version of Hot and Sour Soup uses an extra egg for thickening and is easy to prepare


Jim Kershner’s this day in history

From our archives, 100 years ago Frank Wineland was hunting near Thompson Falls when he saw a bear in the brush. He opened fire.


Cooking your catch: Smoky solution for lots of salmon

Thom Foote recently moved to Colbert from Alaska, where he lived for 27 years in an Eskimo village and in Fairbanks. During his years there, he caught and smoked hundreds …


Cooking your catch: Alaska-inspired smoked salmon

Mike Altman spent four years living and fishing in Alaska in the 1980s. During that time, he netted several silver beauties, as well as a few choice recipes. Altman learned …


Cooking your game: Holiday hazelnut duck with fig and brandy cranberry sauce

When it comes to bird hunting, waterfowl may be the most difficult to master. Success in the sport starts with proper intel – knowing from where the birds are flying, …


Dinner Together: Turkey and mustard greens team up for nutritional post-holiday meal

When the first of the year rolls around, many people are in need of a nutritional reboot. After weeks of holiday meals and treats, it can be hard to return …


Apples fixed three ways make delicious pairing with pork

Pork chops and apple sauce are a familiar flavor combination, perhaps from our childhoods. I don’t know how I came to like the savory pork and naturally sweet apples together, …


Spicy meatballs perfect for game-day munching

Be ready to cheer on the next gridiron event with a game plan: Have your snacks made in advance. These mini roast beef wraps are an easy appetizer to whip …


Rhubarb makes its way onto local menus

The tart taste of rhubarb transports me to my childhood home on Spokane’s South Hill. A huge, leafy plant sprawled against the fence in our backyard. My dad would hand …


Grills gone healthy

Slapping burgers, steaks and ribs on the grill is a tried-and-true Memorial Day tradition, but many grillers say concerns about healthy eating are changing their backyard barbecue habits. In the …


Ahh shucks – it’s all good

It’s the beginning of farmers market season in the Inland Northwest. One thing I look forward to each year is the early season fresh English peas. Not to be confused …


Quick fixes to life start in the kitchen

We’ve all heard the news: Cooking at home is the remedy for a host of budget and health concerns that many of us struggle with today. Want to save money …


Derby delights

“And they’re off …” Often referred to as the “most exciting two minutes in sports” or the “Run for the Roses,” the 139th running of the Kentucky Derby will take …


Bread for beginners

Do you love the idea of baking homemade bread, but lack the actual – what’s the word I’m looking for? Talent? Baking skills? Competence? Yeah, me, too. Which is why …


A taste of tea

Maybe it’s time to turn over a new leaf when it comes to your cooking – a tea leaf, that is. Tea has traditionally served as an accompaniment to foods …


The savory side of pie

Say the word “pie” and most folks will turn their thoughts to apple, cherry or coconut cream. But long before pie was reserved for the dessert cart, pies were savory …


A peek at traditions

‘Don’t peek,” said Dave McCullough. “You have to resist peeking.” McCullough is teaching his granddaughter Chloee Lucki, 10, how to make the orange rolls his family serves every Christmas morning. …


Sweet gesture

Christmas is all about giving, but it’s also nice to receive. That’s what makes Christmas cookie exchanges such a popular holiday activity. Whether you host an intimate group of friends …


A celebration of side dishes

Traditional Thanksgiving dinner is hard enough – just making sure that everyone’s favorite dish is on the menu is enough to make even a seasoned cook’s head spin. Add a …


Pot of gold

As archaeological finds go, it was fairly significant – a piece of terra cotta pottery whose origins date back a couple thousand years, to Etruscan times. It was right there …


Hot competition

On a recent Saturday, patrons at the North Spokane Library checked out more than books. A smoky, spicy aroma wafted all the way out into the parking lot courtesy of …


Overbluff Cellars vintners deliver big wines, look to move on

John Caudill and Jerry Gibson connected over fine wines, so it seems right that they’re now making them together. The self-taught winemakers are the cabernet drinkers behind the wines at …