Thanksgiving is right around the corner. So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins...
David Whipple has been making boeuf bourguignon for several years now. His original recipe comes from a cookbook from the Junior League of Palo Alto and is “very similar” to Julia Child's, which ran in the Spokesman-Review Food section on Nov. 12. As someone who’s…
There was ice on the windshield this morning. Chilly overnight temperatures beg for warm and hearty dinners, like soup and stew. Boeuf bourguignon – beef in red wine – is a French classic, made famous for American home cooks by the one and only Julia...
Happy November! Days are growing darker much earlier now that Daylight Saving Time has ended. Nights are getting chillier. These changes signal winter squash and warm soup weather. The first Spokesman-Review Food section of the month features savory stuffed acorn squash boats and Normandy-style Onion...
"Back when I was a young lad … and the girls were still chasing me, I sometimes cooked for 'em," said Van Conway, 76 of Spokane. Mussels with white wine and garlic was a favorite among his "secret" recipes – and now he wants to…
What's coming Wednesday in the Spokesman-Review's Food section? This year's Halloween-themed issue features stuffed pumpkins, pumpkin muffins and more. Here's a stuffed-pumpkin recipe to get you through the weekend. It includes cheese. And bacon. Cheers! Pumpkin Stuffed with Everything Good From “Around My French Table”...
Super-excited about next week's Spokesman-Review Food section, so here’s an early preview of what’s in store: Mushroom mission – “They are sneaky, stealthy little things. I mean, they’re bright yellow. But you’ve really got to look.” That’s Chris Mueller, owner of Bistro on Spruce in...
Here’s a look at what’s cooking for this week's Spokesman-Review Food section: Sylvia Fountaine of Feast Catering and the Feasting at Home blog writes this month's Seasonal Kitchen column in praise of potatoes. Get a sneak peek on her blog, where Healthy Luscious Potato Leek...
It's Tavern Double Tuesday today at Red Robin restaurants in Washington and Oregon. The deal, in partnership with the Seattle Seahawks, offers fans a free Tavern Double burger and bottomless fries with the purchase of two beverages and a burger, entrée or entrée salad at…
The Patrón Tequila Express will be rolling through Spokane tonight. The luxury vintage train car left Los Angeles two weeks ago and is scheduled to stopping here on a national tour to promote a new line of Roca Patrón tequilas. Built in 1927, the historic…
The National Lentil Festival in Pullman is right around the corner. To celebrate, the Spokesman-Review's Food section plans to feature several recipes spotlighting the protein-packed and fiber-full lens-shaped legume. Here are a couple in advance: Ultimate Veggie Burgers from Cook's Country and Arugula, Lentil and…
Sunday's Spokesman-Review Travel story was all about eating your way through Italy. Executive Chef Timothy Grayson, who's based at Spokane's Whitworth University, described meals he enjoyed in various regions - from Milan and Cinque Terre in the north to the capital of Rome and Venice…
This recipe comes from the latest cookbook from a friend of Timothy Grayson, who wrote Sunday's Travel story about regional Italian cuisine. Milanese Winter Squash Soup From “The Italian Vegetable Cookbook” by Michele Scicolone, Houghton Mifflin Harcourt, 2014 1¼ pounds butternut or other winter squash,…
This dish was inspired by executive chef Timothy Grayson's recent visit to Italy, including Rome. See the full story about his travels in Sunday's Spokesman-Review. Roman Marinated Grilled Mackerel and Roasted Tomato Sauce with Whipped Burrata Cheese From Timothy Grayson, the district executive chef for…
This creamy summertime dessert, inspired by executive chef Timothy Grayson's recent trip to Tuscany, spotlights mixed berries and toasted hazelnuts. Toscano Fresco Fruit Hazelnut Cream Salad From Timothy Grayson, the district executive chef for Sodexo Dining Services at Whitworth University ¾ cup mascarpone cheese 1…
Timothy Grayson, an executive chef at Whitworth University, spent several weeks this summer eating his way through Italy. Here's a recipe for lasagna inspired by his travels through the country's northern regions. Northern Italian Lasagna From Timothy Grayson, the district executive chef for Sodexo Dining…
Timothy Grayson, an executive chef at Whitworth University in Spokane, traveled to Italy earlier this summer to sample regional cuisine. Here's a recipe inspired by his recent journey, which included a stop in Milan. Easy Oven-Baked Boneless Veal or Chicken Milanese From Timothy Grayson Timothy…
Coconut milk makes a silky smooth ice cream base. And using maple syrup, sugar or agave instead of honey makes these recipes vegan. Coconut Honey Lime Lime juice and zest provide a tangy zing to this super-simple and refreshing three-ingredient recipe. 2 (13.66-ounce) cans coconut...
Kickstarter’s Potato Salad challenge – which raised more than $40,000 in its first week, far-exceeding its $10 goal and attracting national media attention – seems to have spurred a couple of Spokane projects. Backers can now help a Spokane 20-something grow tomatoes. They can also…
June is National Dairy Month. To help celebrate, Yoke’s Fresh Market at Argonne Village in Spokane Valley is offering shoppers the chance to meet Deer Park dairy farmer Stephanie Littrel. Littrel will explain where dairy products come during the meet-and-greet, which takes place from 11…
What are you doing for dinner Tuesday night? Casper Fry in Spokane’s South Perry neighborhood is planning a special, five-course dinner for $50. Reservations are recommended. Tony Brown of Stella's Cafe will be cooking with Chef Josh Grimes of Casper Fry. Here’s what’s on their…
A Spokesman-Review reader from Pablo, Montana, recently wrote to Too Many Cooks trying to locate a favorite asparagus quiche recipe from the mid 1990s. After consulting newspaper clippings, microfiche, the internal online archives, even Google, we think we have found what she was missing. The…
The recipe for vegan brownies which recently appeared on the front page of the Food section reminded a Spokane reader of something her mother-in-law called Hard Time Cake. According to the reader, who wanted to share the recipe but not her name, Hard Time Cake…
Road-trippers can glamp their way from Spokane to Alaska with a new outfitter named Northern Adventure Tours. Packages include gourmet meals prepared by a private chef, luxury canvas tents with queen-sized beds and private rental vehicles, which allow glampers to check out roadside attractions at…
Wondering what to make Mom for Mother's Day brunch? Timothy Grayson, the Whitworth University-based district executive chef for Sodexo Dining Services, shares a bunch of brunch recipes in Wednesday's Food section. Here's just one of his creations. Look for the rest in tomorrow's newspaper. Swedish…
