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Food

Food

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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 food@spokesman.com

View recipe archives >>

Latest Stories


A&E >  Food

Great unsung heroes, aka side dishes, in Spokane

UPDATED: Wed., Oct. 20, 2021

It can be potatoes (mashed, fried, au gratin, etc.), salads or one of any other number of options: Side dishes are the unsung heroes of dinner. Here are three noteworthy restaurants that offer great side dishes in Spokane. A side dish can be anything that accompanies an entrée.
A&E >  Food

Sheet-pan feta with peppers and tomatoes riffs on romesco sauce

The inspiration for this recipe, a radiant sheet-pan meal that's done in less than 40 minutes, is the Spanish sauce romesco. I love the fruity and nutty richness of that sauce, and after making it a few times, I realized it was hearty and nutritious enough to become a meal on its own.
A&E >  Food

The best apples for making apple pie

You can use any apple to make an apple pie. Full stop. However, some are better than others when it comes to flavor and texture. And instead of choosing just one type of apple, a combination of at least two or three is a smart way to get more complex flavors and textures.
A&E >  Food

Water Cooler: A guide to cooking mushrooms

UPDATED: Thu., Oct. 7, 2021

Ever since Julie Child said, “Don’t crowd the mushrooms,” the savory, earthy fungi solidified a reputation for being fussy in the kitchen. It is true that small mistakes can easily result in poorly cooked mushrooms, but don’t be intimidated.
A&E >  Food

Running Tab: Now is a great time for octopus on the menu

My 10-year-old nephew Shawn here in Spokane has had quite the list of favorite foods in his young life. It started with macaroni and cheese and pizza, which is fairly typical, then evolved, surprisingly, into seafood, specifically shrimp and crab.