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Food

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 >>


A&E >  Food

The path to homemade, no-knead crusty bread goes through your Dutch oven

One of my favorite Julia Child anecdotes involves her epic quest to achieve a perfectly baked French baguette in a home oven for the second volume of the seminal cookbook “Mastering the Art of French Cooking.” It took a year (yes, a year!) to accomplish, but in her trademark doggedness, she, with assists from her husband and others, did it. An important part of achieving an authentic bread: The crust. And key to that was figuring out how to replicate the heat and steam of a professional oven. The answer, as recalled in Bob Spitz’s 2012 biography of the trailblazing cookbook author and television host, lay in lining the oven with quarry tiles and dropping a hot brick in a pan of water.
A&E >  Beer/Drinks

Northwest Wine: Blind tasting offers delicious objectivity

The natural tendency is to be swayed by knowledge. If you are tasting one of the world’s most famous wines – say, a First Growth Bordeaux – there’s an inclination to give it the benefit of the doubt because you’re supposed to like it based on your own experience or someone’s suggestion. Besides, if that is an expensive wine you are tasting, you don’t want to feel stupid for spending a lot for a bottle that you don’t like.
A&E >  Food

When it comes to host gifts, a homemade take on the Almond Joy raises the bar

When I’m invited to share a special meal with friends, whether holiday feast or birthday party, I always bring something along. Sure, some hosts might ask me to contribute a dish, but others respond with “Don’t bring a thing. I’ve got this.” I am unable, constitutionally, to appear on someone’s doorstep without something in my hand. It’s in these moments that I bring indulgences. Imported cheese and fancy crackers. Extravagant wine. Homemade candies. Made with unsweetened coconut and plenty of hickory-smoked almonds, the Bring Joy Coconut Chocolate Candy is a modern twist on the beloved Almond Joy. As far as gifts go, with no baking and no chocolate tempering necessary, they are pantry-friendly and a breeze to pull together, even with only a couple hours’ notice. On point for either Easter or Passover, they can be made up to two weeks in advance, too.
A&E >  Food

New restaurant brings Pacific Island-style cuisine to Liberty Lake

First-time restauranteurs Berni and Cody Young are bringing traditional flavors of the Pacific Islands to Liberty Lake with their eatery, Big Island BBQ. The restaurant, which opened March 1, features island-style, mixed-plates with a choice of four types of rice, six sides and seven to eight main dishes.
A&E >  Food

This made-in-minutes microwave lemon curd is a total game-changer

You can cook just about any citrus curd in the microwave in mere minutes. It is so easy and effortless, chances are you will never buy a jar again. Best of all, you won’t be stuck with leftover egg whites because you can use whole eggs to make it. More win-win.