Arrow-right Camera

Color Scheme

Subscribe now

Food

Latest Stories

A&E >  Beer/Drinks

5 things to know about rosé, plus our favorite bottles under $20

If you’ve been to a wine store lately, you may have noticed it’s rosé season. As our gardens burst out in various shades of pink each spring, so too do the shelves at our local shops sprout bottles, boxes and cans of pink wine. Here are a few things to know – and a few misconceptions to avoid – about rosé.
A&E >  Cooking

Pav bhaji is a saucy, spicy Indian classic to riff on at home

In her stellar first cookbook, “Amrikan,” Khushbu Shah takes aim at one of the tropes of Western food writing: describing a foreign dish by tying it to an American equivalent, however much of a stretch it might be. Take pav bhaji, toasted bread (pav) topped with mashed, seasoned vegetables (bhaji), for example. She writes: “People like to describe it as ‘Indian sloppy joes,’ and while visually they have similarities, the taste could not be more different.”

A&E >  Cooking

Community Cookbook: Chilled, sweet summer pies are perfect for a hot day

These chilled pies are light and refreshing, perfect for the hot, dry summer months typical of the Inland Northwest. There are two of those ubiquitous pudding/whipped topping desserts. Thank you, Mr. Jell-O, and thank you, Mr. Cool Whip! I like to make two pies: My favorite, Strawberry Fluff Pie, and its close cousin, Lime Fluff Pie, made with the same recipe. They look impressive side by side, fluffy red and fluffy green. It’s always interesting to see how many people can resist trying both.
A&E >  Dining

Add some spice to pizza night

Here’s a delicious fusion of Tex-Mex and Italian cuisines. I topped my homemade pizza with steak flavored with fajita spices. For an easy pizza crust, I use a ready-to-bake thin pizza crust such as Pillsbury pizza crust. It easily unrolls to a thin crust which fills the kitchen with a fresh dough aroma.
A&E >  Dining

A Mexican taco stand goes from local favorite to Michelin darling

MEXICO CITY – A couple of weeks ago, Taquería El Califa de León was simply one of Mexico City’s nearly 11,000 registered taco shops, though there are undoubtedly many more that aren’t. Sure, it had been around nearly 60 years and was popular, especially among politicians who worked nearby. But it was mostly a locally known taco stand.
A&E >  Beer/Drinks

Rainier beer: A delicious saga

When you drink it, it’s hard to taste the ingredients of what made Rainier Brewing Company one of the Pacific Northwest’s most recognizable brands. It took grandiose costumes, extravagant sets and hilarious scripts.
A&E >  Cooking

Community Cookbook: Sensational summer salads just in time for Memorial Day

Salads frequently play minor support roles, dishes that help round out meals. They’re often an afterthought, like store-bought dinner rolls. Some salads are so good they always draw attention. Here are three. These vibrant salads are ready for summer and any time of the year. Serve them at picnics and serve them at holiday dinners, like Memorial Day. They’re elegant, visually impressive, and they travel well. Did I mention that they’re delicious?
A&E >  Cooking

Escape the red-sauce rut with this punchy chili crisp-tahini pasta

Americans have a funny relationship with pasta. It has become such an integral part of our cooking, but we tend to fall into one of two camps: We either depend on recipes that are rooted in Italian tradition, or we’ve strayed – or perhaps galloped! – so far from tradition that we don’t even think of pasta as necessarily Italian anymore. For both groups, it’s all too easy to get into a rut.
A&E >  Cooking

The best way to crack an egg for every personality type

I’ve written about some pretty niche cooking topics over the years. But often the articles that are the most discussed and the most fun to debate focus on those mundane, everyday tasks in the kitchen. You know, the ones everyone has an opinion about.