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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

Water cooler: Add healthy options to favorite Trader Joe’s meals

One of the most well-known aspects of the Trader Joe’s franchise is its frozen food section. During quarantine, it’s a godsend. It’s probably safe to say that a lot of us are a bit burned out on cooking day in and day out. For those looking for frozen options that cater to different dietary needs, are a bit more health-conscious and offer a wider variety of cuisines, Trader Joe’s has you covered.

A&E >  Food

Water cooler: Your quarantine kitchen will be ready to go after this shopping list

Having trouble keeping your kitchen stocked while trying to limit your grocery store trips? Here is a list of essentials to keep in mind so you can make sure you always have enough on hand. Adjust according to meal preferences and dietary restrictions. This will be an underwhelming list for foodies, but it is great for those who are trying to figure out the basics. Pantry staples
A&E >  Food

Water cooler: Videos for foodies and kitchen rookies alike

Eating at home has been one of the most prominent elements of quarantine. For some of us, this is a bigger shift in lifestyle change than for others – for instance, those of you who came to the harsh realization that you never learned to cook.
A&E >  Food

Demand is still strong for Dry Fly Distilling’s Spokanitizer

UPDATED: Fri., April 17, 2020

When the novel coronavirus pandemic became very serious more than one month ago, Dry Fly Distilling was one of the first to respond with an interesting product – the free Spokanitizer hand sanitizer (props for the price and creative name) – that became immediately popular.
A&E >  Food

Dry herbs get a bad rap, but they can be flavor powerhouses

Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget about them or just dip into them occasionally. But now that home cooks are turning more to their cabinets out of necessity, it’s time to take a closer look at those dried herbs. Jekka McVicar, who runs an herb farm in England and has written seven books on the topic, says that for better or worse, culinary authorities have been successful in indoctrinating us that fresher is better. “I know people think fresh is best,” she says, but “with the situation we’re all going to be in, dried is going to be essential.”