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Vintage Recipes with Dorothy Dean

From 1935 to 1983, Dorothy Dean was the face of The Spokesman-Review's Home Economics department, publishing recipes, operating a test kitchen and fielding thousands of telephone calls from cooks.

Each week we re-publish some classic recipes from our archives. If you'd like to contact our food writer, contact us at

View recipe archives >>

A&E >  Food

Running Tab: Meatballs, taste testing and artisan bread are on the menu

The Steel Barrel Taproom and Genus Brewing owner Peter McArthur and chef and restaurateur Chad White are a culinary match made in heaven. After introducing McArthur to me last Thursday at Steel Barrel, White credited McArthur for allowing him to share the downtown taproom space with his Zona Blanca.
A&E >  Food

Maple syrup and dates add a healthful spin to baked apples

The autumnal aroma filling your kitchen as this dessert bakes will have you swooning well before it is time to dig in. It’s an anticipation that makes eating it even better, priming you for the reward of digging your spoon through the softened peel of the whole apple.

A&E >  Food

This Thai green curry with beef is all about the sauce

I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping. And the wine-infused gravy from my family’s chicken and mushrooms is basically liquid gold.
A&E >  Cooking

Water Cooler: How to choose a cutting board

It’s fun to invest in a good knife for your home cooking arsenal as it is the primary workhorse of the kitchen. However, a good knife is nothing without its partner in crime – the cutting board. Everyone has their preference of cutting boards, but there are pros and cons to different types as well as tiers of quality.
A&E >  Cooking

Water Cooler: Fermenting foods at home

The last few years have seen a shift in the food culture in the U.S. Fermented foods are in. What seems to be a new food trend is actually a shift back to traditional food preservation techniques.
A&E >  Food

Key to a better cauliflower soup: Don’t skimp on the garnish

If you’ve ever eaten a pureed soup and, after the first dozen bites or so, found yourself getting a little bored, you need to learn the following trick: Hold out some of your ingredients, before or after cooking, and add them back in the form of a garnish right before serving.
A&E >  Food

Dorothy Dean presents: Swiss steak is a comforting and hearty meal

UPDATED: Tue., Oct. 13, 2020

Before making swiss steak, I hadn’t a clue what it was. During a phone call with my mom, she brought up a dish that consisted of beef that was braised in a tomato gravy with onions. The way she nostalgically raved about its rich sauce and tender meat, I was intrigued and knew I had to give it a try.
A&E >  Food

Water Cooler: Beginners guide to steak

Cooking a steak dinner at home can seem intimidating, but learn the basics and you’ll fear no more. A steak entrée at a restaurant will almost always leave you out $20, so learning to cook steak has a huge financial perk. Not only that, you also get more control over the cut of steaks and its source.
A&E >  Food

Running Tab: Hanging with Chad: Chef White discusses Zona Blanca’s new home, Steel Barrel’s new menu and more

UPDATED: Mon., Oct. 19, 2020

For this catch-up, the “Top Chef” Season 13 cheftestant and James Beard nominee discussed the 2020 Whiskey Barrel Weekend at Coeur d’Alene Resort, his just-announced new location for Zona Blanca, his just-announced new menu for Steel Barrel, his new project with Mt. Spokane Ski & Snowboard Park and his new winter menu at Arbor Crest Wine Cellars.
A&E >  Food

Surprise! This nourishing soup is studded with cheese tortellini

UPDATED: Tue., Oct. 6, 2020

Lately, I’ve been craving two things, which seem to be diametrically opposed but manage to join together in this soup: familiar comfort and an element of surprise. The base of it is like minestrone, which is such a staple for me I could, as they say, make it with my eyes closed. Onion, carrot and celery are softened in a gloss of olive oil. 
A&E >  Food

Powered by Plants: Why we go vegan

UPDATED: Thu., Oct. 8, 2020

It was a little more than two years ago, and I was looking at Twitter as all burned-out journalists are wont to do. I follow a cavalcade of accounts spanning the political and culinary spectrum, and if memory serves, a video of a calf appeared on my feed. It was happy and frolicking in a field of grass.