Latest from The Spokesman-Review

• Lost dessert recipe located

  April 21, 2010 in Features on Page C5 Readers called this week looking for help finding and fixing recipes. Diane Johnson misplaced an easy, elegant posset recipe published in The Spokesman-Review last year. I found the custard-like dessert …

• Grilled corn makes great salsa substitute

  April 21, 2010 in Features on Page C5 With tomatoes in short supply and prices high, a simple bowl of fresh salsa can start to feel a bit like a luxury item. So maybe it’s time to ditch …

• Palouse farmer introduces green garbanzo

  April 14, 2010 in Food on Page C1 Wheat is the crop that gives the rolling Palouse its famous crown, but look closely at the hills and you’ll discover other plants contributing to that signature patchwork of green … 1

• Stuffed mushrooms an alternative to peppers

  April 14, 2010 in Food on Page C5 If the price of peppers has you thinking twice about serving them stuffed, here’s an alternative that uses mushrooms, instead. The filling – made with meat, rice and goat cheese …

• Spokane-area chefs share favorite ingredients

  April 7, 2010 in Food on Page C1 Are you looking for a few simple ways to add flavor to everyday dishes and try something new? We asked local chefs to share their favorite ingredients – the one …

• Mac and cheese with a healthy twist

  April 7, 2010 in Food on Page C5 A great mac and cheese can be easy. And healthy. The secret? Whole-wheat pasta shells and a can of squash or pumpkin puree. The latter ingredient may sound odd, but …

• Squeeze one last meal from that hambone

  April 7, 2010 in Food on Page C3 You know the drill: You haul that gorgeous haunch o’ hog out of the oven come Easter, and then, days-of-leftovers later, you’re staring at the dang bone, a few bits …

• Fresh fruits can bring out the best in Easter desserts

  March 31, 2010 in Features on Page C1 Whether you’re serving an elegant evening meal for the Easter holiday or a more casual brunch, the arrival of spring begs for desserts with a seasonal flair. “I love that …

• Spokane TV news anchor launches Hispanic food network

  March 10, 2010 in Food on Page C1 Mike Gonzalez had a hankering for his grandmother’s cooking when the Internet failed him. “I was literally looking for a recipe one day,” he says. “So I Googled ‘Hispanic Food … 1

• Celebrate St. Patrick’s Day with healthy bangers and mash

  March 10, 2010 in Food on Page C1 Tucking into a heap of bangers and mash (sausages and mashed potatoes) certainly fits the St. Patrick’s Day spirit. It just doesn’t often fit into a healthy diet. Bangers and …

• Heart-healthy meals

  February 24, 2010 in Food on Page C1 Do the words “heart-healthy eating” make you want to race out for a 16-ounce rib-eye steak or fries smothered in gorgonzola cream sauce? Don’t panic: Local registered dietitians say the … 1

• Yummy New Year

  February 17, 2010 in Food on Page C1 Chinese New Year is the biggest holiday celebration in China. Each year is symbolized by an animal, based on the Chinese Zodiac. This is the Year of the Tiger. What’s …

• Orzo Salad may be Greek favorite

  February 17, 2010 in Food on Page C5 Reader Mary Graham sent an e-mail recently asking for help finding a recipe printed in the mid-1990s. “You printed a recipe for a Greek-style summertime shrimp salad. I had cut …

• A little bit of fat can help a healthy dinner taste better

  February 17, 2010 in Food on Page C1 It’s always nice to be told to eat something fatty. Fat simply makes things taste better. And that’s why salmon, which is high in good-for-you omega-3 fatty acids, is such …

• Slow cookers regain popularity

  February 3, 2010 in Food on Page C1 Slow cookers – those retro workhorses of yore – are surging back to popularity. Gone are the days of cream of mushroom soup-coated roasts, simmered into bland oblivion. Now, foods …

• Healthy bowl of chili

  February 3, 2010 in Food on Page C5 Beans may be good for you, but that doesn’t mean every bowl of bean-rich chili is good for your diet. If you take a look under the hood of many …

• Homemade flatbread will win rave reviews

  January 27, 2010 in Features, Food on Page C5 Whether you call it pizza, pita, tortilla, lavosh, injera or naan, flatbread is fashionable. Although the first flatbreads date back to ancient times, health-conscious Americans are quickly adopting the breads …

• A sweet-tart treat for your Valentine

  January 27, 2010 in Features, Food on Page C3 Cheesecake isn’t a terribly difficult dessert, it just requires a bit of attention to detail. This recipe is perfect for those who love sweet-tart desserts. It has a classic graham …

• Fresh Sheet: Leadership group to raise money with cookbook

  January 13, 2010 in Food on Page C1 Leadership Spokane students are selling a new cookbook. The modest spiral-bound collection of favorite recipes was created as part of their leadership training for 2010 – but that’s only the … 1

• Asian-style chicken a simple dish to make

  January 13, 2010 in Food on Page C3 I’m a big fan of one-pot meals, especially ones that really cook in one pot, start to finish. Not only is cleanup a snap, but I find that if the …

• Giving your body a boost

  January 6, 2010 in Food on Page C1 With the long, dark days of winter upon us, active days and fresh healthy dishes of summertime seem a distant memory. Over-indulgence in holiday treats and the desire to hibernate … 1

• Dijon mustard gives pasta richness

  January 6, 2010 in Food on Page C3 Dijon mustard is one of my go-to ingredients for making sauces, dips and glazes. A slew of brands are on the market, though Grey Poupon is perhaps the most well-known.

• In today’s bowls, soups from all over

  January 6, 2010 in Food on Page C1 From the Aztecs comes a chicken vegetable soup with poblano chiles and chayote squash; from Paraguay there’s bori-bori, a beef broth and dumpling soup; from the Caribbean there’s callaloo, in …

• Frugal cooks can use lentils, too

  January 6, 2010 in Food on Page C3 Most people know beans are a frugal cook’s best friend. They are inexpensive, nutritious and filling. But many people may not realize – perhaps because so few Americans eat them …

• Appetizing crostini are simple to prepare

  December 30, 2009 in Food on Page C3 If the holidays have you scrambling for party-worthy grub, consider crostini (Italian for bread with stuff piled on it). The beauty of crostini is that the components often can be …

• Squash-and-bean stew offers comfort in bowl

  December 30, 2009 in Food on Page C3 The comforting flavor of butternut and other winter squashes does a great deal to ward off the season’s chill. Butternut Squash and Black Bean Stew

• Original or revised, recipe produces brilliant brittle

  December 23, 2009 in Food on Page C5 After the Dorothy Dean recipe for peanut butter brittle appeared in last Wednesday’s Food section, I immediately got a phone call. Reader Norma Lunden wanted us to know that the … 1

• Spokane-area bakers share yule log tips

    December 16, 2009 in Food on Page C1 Even if the name of this traditional French dessert doesn’t exactly roll off your tongue, no one will mind. Bûche de Noël, the filled, rolled and decorated cake, makes an … 2

• Try slow cooked roast, ribs for holiday feast

  December 9, 2009 in Food on Page C7 This holiday season, taking it slow in the kitchen could spare you some stress and save you some cash. If you’re serving up a meaty holiday feast, consider skipping pricey …

• Blueberries give blintzes zip

  December 9, 2009 in Food on Page C6 Fresh lemon zest and dried blueberries make the creamy ricotta cheese filling in these blintzes special. When heated, the blueberries become plump and tender. If you lack the time or … 1

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