Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Clear Day 52° Clear


Latest Stories

A&E >  Food

Water Cooler: The history and how-to of corned beef

UPDATED: Wed., March 10, 2021

Corned beef doesn’t require a lot of skill, but it requires a lot of time. You will need to get started soon if you’re planning on enjoying this classic St. Patrick’s Day dish next week. You can trust that all the preparations and time is well worth the effort.
A&E >  Food

Spinach-stuffed shells bring spring green to dinner

Have you been feeling a little cooped lately? Me, as well, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple of weeks. Greens speak of spring, and spring means warmer weather.

A&E >  Food

Water Cooler: A beginner’s guide to risotto

UPDATED: Thu., March 4, 2021

Risotto is a hearty, versatile and budget-friendly dish. This Italian dish has many regional varieties, and professional and home cooks alike can easily put their own spin on it by adding different vegetables or seasonings. 
A&E >  Food

How to boil water – yes, really

We have tried to encourage everyone to get into the kitchen no matter their skill level. No question was too basic, no task too insignificant to ignore. I’ve talked about how to scramble eggs, wash dishes and reheat leftovers.
A&E >  Books

Suncrest Pie Lady’s self-published cookbook hits sweet tooth

Nine Mile Falls resident Jeanie Hyer is known among her family and friends for her pies and soft peanut brittle. Pushed by a desire to pass on her knowledge, she has self-published a cookbook titled “The Suncrest Pie Lady’s Famous Pies and Other Favorites.”
A&E >  Cooking

Water Cooler: What does bay leaf actually do?

UPDATED: Wed., Feb. 17, 2021

Bay leaves are somewhat of an enigma. Many Americans know them as something that gets thrown in a vat of boiling stock, then taken out of the final product before eating. They must be important to be such a huge part of cuisine from all around the globe, but why?
A&E >  Food

How to separate eggs without the stress or mess

Eggs are one of the kitchen’s greatest wonders – not only because of the myriad ways you can use them to whip up a quick and easy meal, but also because of their two distinct elements, the yolks and whites.
A&E >  Cooking

Water Cooler: How to bake a baguette

UPDATED: Thu., Feb. 11, 2021

What is more romantic than baking a baguette for your valentine? It requires some finesse but results in a wonderfully crunchy crust and a soft, chewy crumb. Because this bread is a bit technical, it is recommended to use a kitchen scale for precise measurements.