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

In the Kitchen With Ricky: Classic banana pudding with a few twists

National Banana Pudding Day is May 22, and I have a fun and slightly different take on this all-American dessert classic. Banana pudding has many deep American roots even though it highlights a fruit that isn’t native to the land. We also were not the first to layer similar ingredients in such a fashion.

A&E >  Food

Overnight blueberry-lemon French toast makes for an effortless brunch

I've had something of a love affair with breakfast bakes over the years, making them sweet, with fruit and nuts, or savory, with cheese and lots of vegetables, varying the type and cut of the bread and even calling it a different name – French toast bake or strata – depending on how it presents at the table.
A&E >  Food

Air fryer granola with chocolate and chile is our crunchy ideal

I find granola a truly inspired concept. It's oats at their best, not mushy nor lost in an anemic energy bar. I can eat it sitting down, standing up, on-the-go or whenever the craving beckons (read: all the time). But as much I love granola, it has never been as easy as ABC to get the ideal crunch I was after. 
A&E >  Food

Five steps you can take now to make your kitchen eco-friendly

Why buy broccoli by the pound and then throw out half of what you paid for, i.e., the stalk? Many-a-times, the parts of the produce that we discard are just as nutritious and maybe even more nutritious – banana peels contain an additional 78 milligrams of potassium, for example.
A&E >  Food

How to make lomo saltado, a Peruvian stir fry with style and substance

Peruvian food is a magnificent melange of Indigenous, Spanish, Chinese and Japanese ingredients and techniques, and I love how this is illustrated in the dish here: lomo saltado. This recipe from the Embassy of Peru is true to the dish's style and substance. It's a classic example of Peruvian Chifa cuisine.
A&E >  Food

This Instant Pot mussels recipe is fragrant and foolproof

In February, a reader wrote into our weekly Food Chat to ask about the utility of multicookers. Hannah Crowley, an executive editor for America's Test Kitchen product reviews, was our guest that week, and she recommended various uses for the appliance, including for cooking seafood, something I had never done.
A&E >  Food

Gem lettuce boats with feta are bright, crunchy and fun to eat

Several weeks ago at a restaurant, I ordered what seemed like a simple salad and was utterly charmed by its presentation. I had never seen it before: Entire halved heads of Little Gem lettuce presented like boats on the plate and piled so neatly with thick, creamy dressing and chopped vegetables.
A&E >  Food

Mini food processors are a must-have tool for kitchens of all sizes

As someone who likes to cook (obviously), I appreciate all the gizmos and gadgets aimed at making the task easier or more efficient. However, I'm also pragmatic and believe that many of them aren't necessary when you consider the financial investment, storage space required and ease of use and care.
A&E >  Food

Vegan sloppy Joes with beans and quinoa cut the meat but not the fun

In the 1980s, Nava Atlas was a graphic designer and illustrator "trying to make my way in New York City," as she puts it. She was also a vegetarian, which in those days "was enough to make you a weirdo." When she wasn't working, she cooked creative but simple dishes for herself and her husband.
A&E >  Food

How to make red rice, a Lowcountry classic with deep roots

"Red rice goes back to the old, old days – the days before me, my momma and her," writes Emily Meggett in her new book "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island." Photographs by Clay Williams illustrate the cooking life of Meggett, the 89-year-old matriarch in Edisto Island, S.C.
A&E >  Food

Mac and cheese gets an upgrade with wine-braised fennel

It’s difficult to go wrong with macaroni and cheese. A staple comfort food, its cheesy goodness is loved by kids and adults alike for lunch, dinner or a late-night snack. Even the blue-box variety can hit the spot. But to really take it to the next level, you should go all out with a rich and homemade cheese sauce.
A&E >  Food

Saucy gochujang-braised tempeh lettuce wraps are another Instant Pot hit

I've gone on record in praise of tempeh, the fermented soybean cakes that are a staple in my plant-based diet. Nutritionally, it's a superstar, high in protein, fiber and probiotics. And when it's cooked right, it has a nutty taste and soft-but-dense texture, making it fit seamlessly into preparations that usually call for meat.

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