Food

Fear not, pancake lovers. The OPEC of maple syrup plans to dip into its sticky stockpile to cover a shortfall of the breakfast staple. The organization Quebec Maple Syrup Producers said it is draining nearly 50 million pounds of syrup from barrels in its strategic reserve, about half its stockpile and the most since 2008.

Sometimes spring produce feels like a shiny sports car that catches your eye as it whizzes by on a beautiful day. It's bright with lovely detailing in its tender fronds, stems and leaves. In fall and winter, generally, fruits and vegetables get heavier, more like a sturdy sedan that everyone can climb into to ride.

I had come to Portland to while away a few days sampling the city’s much-hyped abundance of vegan restaurants and generally trying to live veganishly: bring the cloth messenger bag and the nylon belt, ditch the usual rainy-day-Northwest leather work boots for canvas Chuck Taylors, etc.

A pot of hot soup is a sustaining pillar of my home cooking most of the year. Having a batch of it in my refrigerator, ready to be rewarmed as a meal in a bowl or a snack in a mug, provides not only a calming sense of stability but also a tangible well of nourishment.

There are turkey sandwiches with cranberry and stuffing, turkey tetrazzini and turkey hash, but, at some point in the days following turkey day, you just hit your limit on leftovers. Well, here’s another suggestion for you, and I think you, too, will find these are just as crave-able on their own as their filling.

We’ve joked about the heavy eyelids – or food coma – after the Thanksgiving meal. A snooze isn't unusual following an abundance of holiday eating and drinking along with big loads of simple carbohydrates. Kerri Ferraioli, a nutritionist for the food sensitivity test company YorkTest, has some tips to help avoid that lag.

Thanksgiving trends this year include recipes for brined poultry along with a new turkey take using TikTok. That's just the bird. For people, both Friendsgiving plans and an uptick in travel are expected. For 40 years, Butterball has offered its Turkey Talk Line to call in with poultry questions at (800) 288-8372.

On Friday, March 26, I made my way through the drive-thru at McDonald’s for an order of Chicken McNuggets, no sauce, for my 10-year-old nephew Shawn, then next door paid for a Jumbo Jack with cheese at Jack in the Box for myself. It would be more than seven months before I would pay for fast food for myself again.

This recipe is a scrumptious solution to a puzzle I face every year: What to do with all the leftover cranberry sauce from Thanksgiving? One answer I have come to rely on is to freeze it in ice cube trays, then transfer the cubes to a freezer bag, so they can be thawed as needed.

Next week, homes across America are going to have one of the greatest of problems: leftovers, and lots of them. What does one do with leftovers in proportions as large as we have after Thanksgiving? Let me help you out with some of the answers. Pie: Eat it for breakfast every day until it’s gone. 

Don't feel like cooking because you're solo or empty-nesters for the first time this Thanksgiving? Or maybe you're beyond busy, traveling during the pandemic or, truth be told, don't know your way around a turkey baster, oven, blender, Instant Pot or air fryer. Whatever the reason, we have options:

Thanksgiving is upon us, and if you’re reading this and still in need of one last side dish for the big feast, well then it better be an easy one. That is just what I have for you this week – a quick and scrumptious accompaniment to serve with all your other favorite turkey day dishes.

Drawn Together Arts is presenting small staged readings and cabaret shows at Art Spirit Gallery, and the first will be Steve Martin’s “Picasso at the Lapin Agile.” Set in 1904, this Off-Broadway absurdist play introduces audiences to Pablo Picasso and Albert Einstein as they run into each other in Paris.

When owners Scott and Kara Cook opened Ambrosia Bistro and Wine Bar 15 years ago, their goal was to “bring a feeling of ‘downtown’ to the Spokane Valley,” their website reads. Today, as Larry Phelps takes on the role of executive chef, the goal is much the same.

We’re about two weeks out from Thanksgiving. If you’re anything like me, you might be itching to just do something, anything, to get ready. Thankfully, there’s a lot you can accomplish right now that will make your life a lot easier come the holiday and the days leading up to it.

Whenever I roast vegetables for dinner, which is often this time of year, I make as many sheet pans' worth as will fit in my oven to ensure plenty of leftovers to use throughout the week. The vegetables – broccoli, Brussels sprouts, sweet potato, you name it – are easily reheated.

As we barrel toward the end of the year, a crisp chill has entered the air where I live. The drop in temperature makes me want to don my comfiest sweatpants, curl up on the couch – or pull up the chair to the dining table if you’re a more civilized person – and enjoy a bowl of something warm and comforting.

Exhausted after traveling by rail for thousands of miles, through the snowy mountains of Tibet and Bhutan, Nashville, Tenn.-based chef Maneet Chauhan remembers how a steaming bowl of thukpa – "essentially the chicken noodle soup of Tibet" – warmed her frigid fingers and revived her spirit.

No-Li Brewhouse has partnered with Rick Clark of Spokane Quaranteam and the women and men of the U.S. Marine Corps with Toys for Tots to pay it forward and provide Christmas toys and holiday meals. No-Li Brewhouse is donating sales from Day Fade Huckleberry Lemonade hard seltzer cases.