Latest from The Spokesman-Review

• Appetite to change

  May 11, 2011 in Food on Page C1 Save the planet, save your children, save yourself and save money. How? Cook.

• Dinner in Minutes: Zesty topping enhances lamb

  May 2, 2011 in Features, Food on Page C4 Lamb is one of my husband’s favorite dishes when we dine out, so it gets high consideration for a special dinner at home. I used loin chops for this Roasted …

• Just 16, Myers shows she can really cook

  April 27, 2011 in Food on Page C1 Gina Myers was just 10 years old when she got serious in the kitchen. Whipping together family dinners at such a young age was equal parts personal interest and necessity. …

• Dinner in Minutes: Chicken spiced up in marinara dish

  April 25, 2011 in Features on Page C5 Chicken cooked in a spicy tomato sauce is an easy recipe that you can assemble in five minutes. Buying roasted or rotisserie chicken breasts and a good bottled marinara sauce …

• Fish, pasta combo makes snappy meal

  April 18, 2011 in Features on Page C7 Fresh trout topped with toasted almonds takes only minutes to make. Farm-raised trout is available in many markets, usually with the bones removed and sometimes without the head and tail.

• Dinner in Minutes: Simplified Ropa Vieja still flavorful

  April 11, 2011 in Features on Page C5 “Old cloths” is the literal translation of Ropa Vieja, a Cuban dish traditionally made with leftover meat or flank steak that has simmered until it falls apart. For this quick …

• Brighten gray days with Dorothy Dean’s Frosted Orange Drops

  April 6, 2011 in Food on Page C5 Advertising in the newspaper for latest release of vintage Dorothy Dean recipe leaflets left Marilyn Ottinger hungry for a long lost recipe. Ottinger, who now lives in Bothell, Wash., remembered …

• Salmon can be ready in 20 minutes

  April 4, 2011 in Features on Page C5 Salmon, potatoes and whiskey combine to star in a perfect, quick dinner. It takes only a few minutes to sauté the salmon. The sauce is made by adding lemon juice …

• Dinner in Minutes: Sauce enhances lean cut of pork

  March 28, 2011 in Features on Page C7 A lean cut of meat like pork tenderloin needs a sauce to keep it juicy and give it added flavor. A spicy orange and horseradish coating provides an intriguing flavor …

• Dinner in Minutes: Chorizo gives smoky flavor to mussels

  March 21, 2011 in Features on Page C7 Mussels in garlic sauce with the intriguing smoky flavor of chorizo sausage was one of the dishes I discovered while researching my new book, “The Flavors of the Florida Keys.” …

• With escarole, chickpeas, it’s a simple, quick dinner

  March 14, 2011 in Features on Page C5 In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. This pasta sauce is easy to make at home. Its simple list of ingredients makes …

• As delicious, new vegetarian entrees emerge, use of meat on the retreat

  March 9, 2011 in Food on Page C1 Whether you’re eating less meat in the spirit of sacrifice during the Lenten season, working more meatless meals into the dinner rotation due to health concerns, or both, finding satisfying … 1

• Dinner in Minutes: Shrimp cooked Greek-style

  March 7, 2011 in Features on Page C7 Plump fresh shrimp, big red tomatoes, fresh oregano, feta cheese and olive oil were among the delights I found in a taverna off the main square on the Greek island …

• Dinner in Minutes: Garlic greens, taters complete pork chops

  February 28, 2011 in Features on Page C5 Baby arugula tossed with garlic and dressing makes a quick and colorful topping for pan-fried pork chops. Cooking the pork chops over high heat for just a few minutes keeps …

• Thick, hearty soup in half-hour

  February 21, 2011 in Features, Food on Page C7 Imagine a soup that provides a whole meal in one bowl and takes only 30 minutes to make. That’s the beauty of this winter casserole soup, a thick and hearty …

• Dinner in Minutes: Chicken soup with touch of sophistication

  February 14, 2011 in Features on Page C5 With restaurants around the world, famed chef Daniel Boulud rarely gets home before 1 a.m. His day with his family is Sunday, and he likes to make them this soup …

• Culinary cupid

  February 9, 2011 in Food on Page C1 Whether you’ve found your perfect match or you’re still searching, celebrate the day dedicated to love with food pairings made in heaven. For Valentine’s Day we talked to local wine, …

• Light sauce of roasted peppers perfect for pasta

  February 7, 2011 in Features on Page C5 Roasting red peppers until their skin is bubbly and black gives them a delicious, smoky flavor. The same is true for tomatoes. For this quick sauce, I’ve roasted all of …

• Dinner in Minutes: Minestrone an adaptable Italian classic

  January 31, 2011 in Features on Page C5 Minestra is Italian for soup, and minestrone is a hearty vegetable soup. In Italy, specific recipes are rarely followed; cooks use ingredients they have on hand, including pasta, beans, leftover …

• Dinner in Minutes: Veal, mushrooms cooked bistro-style

  January 24, 2011 in Features, Food on Page C5 French bistro-style cooking is back in style, and sauteed veal chops with mushrooms is a classic yet simple bistro meal. Chicken breasts with or without the bone can be substituted …

• Seoul-ful speci alties

  January 19, 2011 in Food on Page C1 Warm up your toes, whip a cold, or just get to know a new culture: Korean cooking can do all of that. Flavors in the more familiar Chinese and Japanese …

• Base for pasta sauce uses red bell peppers

  January 17, 2011 in Features on Page C7 Dinner with acclaimed chef and author Jacques Pepin is always special. On a recent evening at his Connecticut home, he served a red pepper sauce over homemade ravioli. When he …

• Pan-seared fish, fennel salad pair up well

  January 10, 2011 in Features on Page C5 Pan searing is a perfect way to cook fish. The outside becomes crisp while the inside remains tender and moist. The result is delicious, and it only takes a few …

• Trio of cookbooks can inspire more regular family meals

  January 5, 2011 in Food on Page C1 Good eats with the family may be an uphill battle, what with all the competition from Facebook, cell phones, TV and the crowded schedules so endemic to modern life. Die-hard …

• Reversing order of bread, tomato soup means chewy classic

  January 5, 2011 in Food on Page C3 Never one much for tradition, I wanted to see what would happen if I took a backward approach to a classic Italian soup. Bread and tomato soup – known as …

• Chinese takeout taste at home

  January 3, 2011 in Features on Page C5 Stir-fried veal and green beans can be made faster than sending out for Chinese food. It takes several minutes to gather the ingredients for stir-fried dishes, but only a few …

• Winnie-the-Pooh’s cookbook speaks to children

  December 29, 2010 in Food on Page C7 At the New York Public Library, visitors to the Winnie-the-Pooh room are greeted by a gigantic mural of the roly-poly bear and his friends sitting down to dinner. “That’s the …

• Oysters Rockefeller can help ease transition to new tradition

  December 29, 2010 in Food on Page C1 It’s often said eating a raw oyster is like kissing a mermaid, but I prefer to think of the experience as catching a perfect wave on a boogie board. It’s …

• Berry sauce adds zip to pork medallions

  December 27, 2010 in Features on Page C5 Red Berry Sauce is a simple, tangy sauce perfect for dressing up pork medallions. The sauce is thickened by pureeing cranberries in a blender or food processor. You’ll need only …

• Pine nut tart keeps dessert simple, light

  December 22, 2010 in Food on Page C4 Sometimes fortune cookies just don’t cut it. Since the prevailing New Year’s Eve trend is to do takeout, I decided to focus my end-of-year energy on a simple dessert that …

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