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

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A&E >  Cooking

Roast broccoli on parmesan for crunchy, golden, savory goodness

Whenever there are random bits of crisped cheese lingering on a baking dish or sheet pan, chances are you’ll find me hovering over it, picking it clean of the irresistibly crunchy pieces. I can never seem to get enough of them, which is why I find this recipe – which provides an entire pan full – so enticing. In it, mounds of grated Parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. The cheese acts as a savory platform for each piece of broccoli, staying a bit pliable where it touches the vegetable, and forming a deep brown, crunchy matrix around it.
A&E >  Cooking

You don’t need a mix to make this quick, classic hot chocolate

I half-joke that my Russian upbringing made me part Husky. I get so giddy when I see fresh snow, I want to stop doing everything – sorry to my work colleagues – and just revel in the magic and serenity of a world blanketed in white. And I want to do it with a steaming cup of hot chocolate in hand.

A&E >  Food

Freezer burn is a nuisance. Here’s how to prevent it

People from all walks of life – food writers, chefs and maybe your mom – warn of freezer burn, the boogeyman lurking in our kitchens waiting to take hold of our precious frozen foods. But what is freezer burn, and how do we stop it? And if it does latch on to a bag of chicken breasts or a loaf of bread, is all lost?
A&E >  Food

Broccolini and red pepper sauce will help you say yes to better eating

If you’re trying to get on a healthier track as we start the new year, you might be tempted to heed the unrelenting call to cut certain foods out of your life. Sure, most of us could pull back on added sugars, refined grains and processed meats, for example, but instead of focusing on saying “no” to those, why not take a more affirmative path and turn your attention to the foods to say “yes” to?
A&E >  Cooking

Culinary Calendar

Lasagna – Learn how to create the classic crowd-pleaser, lasagna, with an authentic twist. Using fresh, quality ingredients, assemble a pan of lasagna to take home. Wednesday and Thursday, 6:30 p.m. Commellini Estate, 14715 N. Dartford Drive. $85. (509) 466-0667.
A&E >  Cooking

Make this dark chocolate fondue for joyful intimacy

If I’m home for New Year’s Eve – where I prefer to be – chances are I’m making fondue. Sometimes I make two: a cheese one for dinner and a chocolate one for dessert. The fun, informal nature of the dish sets just the right tone. There’s an ease about fondue, from the stress-free way it’s served to the freedom each person has to choose what they want to dip in it.
A&E >  Cooking

6 tips for making caramel and avoiding potential pitfalls

I consider caramel as evidence that cooking is a form of magic. With just heat, you can turn simple, sweet sugar into something deliciously complex with a range of textures (depending on the addition of other ingredients). This is thanks to chemical reactions that create new flavor compounds. But as with any potion, making caramel can be hard to master and even dangerous if not handled properly.
A&E >  Food

A cozy one-pot chicken for a fuss-free holiday

Since Hanukkah is approaching, I wanted a one-pot dish that was festive enough for a holiday meal, yet easy enough to leave time to make latkes. Tsimmes recipes vary greatly, but the version I grew up with included honey and orange juice to nudge the natural sweetness of the root vegetables and dried fruit.
A&E >  Food

These customizable pattern sugar cookies will light up your holidays

A big part of me loves to be a little extra. I love baking that looks a little extra. That part of me that loves all things extra is at war with the part of me that doesn’t always have time to make everything extra. I love finding something that feels like minimal work with maximum results. I have spent many hours decorating cookies, and I love it. However, I prefer dealing with something other than piping tips, many piping bags full of icing and then the cleanup.
A&E >  Cooking

Christmas Star Bread shines for holiday parties

For years I’ve looked at pictures of gorgeous star-, wreath- or tree-shaped holiday breads and pastries, knowing that they looked far more complicated than they really were. But, I never bothered to make one.
A&E >  Food

Ginger and scallion steamed tilapia over Chinese noodles

I found this delicious and very easy way to steam fish. It’s in the oven instead of over boiling liquid. It helps retain moisture and flavor. The combination of ginger, scallions and garlic form a flavorful sauce for steamed tilapia. It takes a few minutes to prepare ingredients, but then the oven does the rest of the work.
A&E >  Cooking

The best allergy-friendly nut substitutes for cooking and baking

Of the nine major food allergens, two are nuts – specifically peanuts (technically a legume), and tree nuts, including almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts. (The others are milk, eggs, fish, crustacean shellfish, wheat, soybeans and sesame.) That’s a lot of ground to cover for people with nut allergies, especially because nuts are a common ingredient in all sorts of sweet and savory recipes.