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The Spokesman-Review Newspaper
Spokane, Washington  Est. May 19, 1883

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A&E >  Cooking

The beet goes on: It’s time to embrace the earthy vegetable

I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors – vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.

A&E >  Cooking

Sauce this skirt steak with a tangy arugula chimichurri

This March, I felt the ground thaw after an unusually difficult winter. Cherry blossom buds popped up on craggy branches, and our dogwoods’ bracts sprang open. As April approached, I caught myself smiling, finally, as the daffodils curled their necks up to the sky.
A&E >  Cooking

Community Cookbook: Lentil me these

The health benefits and sheer earthy deliciousness of lentils may be some of the best-kept food secrets outside of the Palouse. Until my school days at the University of Idaho, my only exposure to lentils was enduring an occasional can of Progresso’s lentil soup during my early college years in Seattle. My family were pinto bean people. I’d never even seen a lentil, domesticated or in the wild, until then.
A&E >  Cooking

For flavorful, crispy and versatile tofu: Just grate it

Nisha Vora’s evolution as a vegan cook sounds so familiar. When she first decided to go vegan eight years ago, she says, “I didn’t know how to make my food taste interesting.” That’s because, like so many others in her position (including me), she was single-mindedly focused on what she subtracted from her go-to dishes to adapt them to her new diet.
A&E >  Cooking

Community Cookbook: Labor Day, a holiday of transition and good food like teriyaki-glazed salmon, pineapple upside-down cake

Labor Day reminds me of New Year’s but with fewer fireworks, less noise and the absence of a crystal ball dropping in Times Square. Like New Year’s, Labor Day is a time of transition. Originally a tribute to American workers, the “workmen’s holiday” has morphed into a celebration (or mourning, perhaps) of the end of summer, amid the onset of substantial change in season and routine, especially, if school is involved.
A&E >  Cooking

Turn summer produce into a showstopper with a ratatouille galette

Come August, you’ll find farmers market stands laden with bright, juicy tomatoes, vfresh zucchini and various nightshades in peak form, and somehow, they all end up coming home with you. A ratatouille galette, with its flaky, buttery crust and layers of tender, roasted vegetables, is the perfect vessel for all that peak-season deliciousness.
A&E >  Cooking

Gretchen’s table: Make Vietnamese chicken salad part of your summer rotation

I know summer has officially set in when I opt for hearty, easy-to-make salads that can last a day or so in the refrigerator. I could blame it on the fact my kitchen doesn't have air-conditioning, but really, it's just that warm and sunny weather makes me so lazy when it comes to meal prep. I'd much rather be hanging out on my porch reading a book or riding my bike. Working up a sweat over a ...
A&E >  Cooking

Spokane baker, at age 15, has a hopping bakery business: Snak Rabbit

When Madison Stoltz began baking at age 8, she quickly layered on a creative flair for cakes and buttercream frosting. A few years later, she launched her sole Spokane business, Snak Rabbit, as a bakery and now operates out of a small home kitchen  to handle special orders, sweets catered for small events and more recently treats cooked up for the Perry Street Thursday Market during most weeks this summer.
A&E >  Cooking

Community Cookbook: Takeout burgers at home, with fries on the side

Most of us have directly experienced the trauma of recent price increases in the fast-food world. Those prices make today’s recipes for takeout burgers seem particularly appetizing. Depending on your fondness for, or dare I say addiction to, takeout burgers, these recipes may even offer a timely lifeline.