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A&E >  Cooking

Quinoa vegetable salad is your road map for using what’s on hand

I have made this salad so many times this summer, it has come to feel like a good habit. It sure is one that’s easy to stick to, a reliable combination of tasty, nourishing ingredients, easily kept on hand, and varied based on whatever ingredients happen to be in the kitchen. Though I have mostly whipped up a single serving for myself for a quick lunch or dinner, and I have written it up that way it’s a cinch to multiply in case of last minute pop-ins (which seem to happen a lot when my daughter is in town from college).

A&E >  Food

Lost your love of cooking? Here are 5 ways to reclaim the heat

UPDATED: Wed., Aug. 10, 2022

“Do you love to cook?” When presented with this question in the past, I would always answer with some form of enthusiasm (“Of course!”) or quip in the affirmative (“Duh.”) depending on my penchant for sarcasm at the moment. But recently, the question has given me pause – and I’m not alone.
A&E >  Food

From pizza to dip, chips and popcorn, pickle Is summer’s big flavor

UPDATED: Wed., Aug. 10, 2022

In May, Meg and Maddie Antonelli, a mother-and-daughter duo who review new food products on TikTok, filmed themselves in their car in a Florida grocery store parking lot. Meg held up a container of powdered dill pickle seasoning from Sam’s Club; Maddie, a bag of Goldfish Original crackers.
A&E >  Cooking

Culinary Calendar

UPDATED: Mon., Aug. 8, 2022

Super Latino, Super Salads – Chef Colomba leads the class in making fresh salads with traditional ingredients, rich in texture and color. Wednesday, 5:30 p.m. The Culinary Stone, 2129 Main St., Coeur d’Alene. $60. (208) 277-4116.
A&E >  Food

How to store fresh herbs to keep them perky and happy

Fresh herbs are great for adding color and flavor to dishes, but considering they are plants that have been yanked from their home in the soil, they are understandably on the brink of collapsing into a limp, messy shadow of their former selves. (How would you feel if the same were done to you?) While they will eventually meet their fate in a pesto, salad dressing or whatever dish you’re whipping up to satiate your hunger, there is one thing you can do to extend their life as much as possible: Wrap them in a towel. (Sounds comfy!)
A&E >  Food

Three ingredients can elevate the humble skirt steak

Summer is the laziest season in the kitchen for me. I don’t know if it’s the heat or my kid being out of school that makes me so unmotivated, but I have absolutely zero desire to cook. Even chopping ingredients feels onerous. In an ideal world, I’d be eating a bottomless bowl of cut-up watermelon for my meals. But in the real world, dinner still has to be made. Motivated by this laziness – yes, I am aware that’s an oxymoron – I spend an inordinate amount of time thinking of dishes that require minimum effort and deliver maximum flavor.
A&E >  Food

Cooking at a vacation rental? Here are 6 tips for success

For home cooks, vacation rentals are full of booby traps. Dull knives that make dicing an onion a dicey proposition. Warped and scorched pots. Ancient electric stoves with inconsistent or puny burners. If you’re cooking away from home, you might feel unmoored even before you consider shopping on unfamiliar terrain.
A&E >  Food

Blueberry muffins, but make them whole wheat – and swoon-worthy

After biting into one of these tender and moist muffins, I couldn't help but wonder why every better-for-you muffin I've bought at a store has tasted so bad. I've all but given up on them because they have unfailingly been disappointing, heavy and dry, more penance than pleasure.
A&E >  Food

Blistered green beans are the star of this spiced lamb stir fry

This quick skillet dinner is inspired by the dry-sautéed string beans with pork that's been my go-to whenever I order in from my neighborhood Chinese restaurant. The vegetable is so lip-smackingly good cooked that way – blistered and lightly charred but still crisp-tender – I cannot resist it.

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