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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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A&E >  Food

New Impossible nuggets actually taste like chicken

The nugget aisle at the grocery store – already packed full of varieties, from dinosaur-shaped to sauce-slicked – gets a plant-based addition as Impossible Chicken Nuggets hits frozen-food cases this month, and celebrity chefs have designed menu items using them. 

A&E >  Food

In the Kitchen With Ricky: Shrimp boil is a crowd-pleaser

UPDATED: Mon., Oct. 25, 2021

This week we are focusing on a classic boil. Boils can traditionally be prepared with numerous kinds of shellfish, whether saltwater or freshwater. I chose to use shrimp today as they are readily available and always a crowd-pleaser.
A&E >  Food

But, wait, there’s more zucchini – here are three recipes

UPDATED: Wed., Sept. 8, 2021

Last week, we welcomed a new addition to our family. Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family. 
A&E >  Food

Canned clams and olives give humble pantry pasta a briny punch

Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It's a quick, pretty effortless and filling meal. While the adage "If it ain't broke, don't fix it" applies here, with just a few more ingredients, you can transform the dish.
A&E >  Food

Rethink two of the staple ingredients to make the perfect BLT

We are in that delirious moment of summer when you can't make a wrong move at the farmer's market. Tomatoes in all sizes lie next to piles of corn and fields of berries in cartons. It's a grown-up version of the cliché about the kid in a candy store.