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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 >>

Latest Stories

A&E >  Food

A few tips can help families avoid Thanksgiving food coma

UPDATED: Tue., Nov. 23, 2021

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.
A&E >  Food

Whole wheat cranberry sauce muffins a clever way to use leftovers

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.
A&E >  Food

Leftovers: Tender mashed potato biscuits are fluffy and versatile

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. 
A&E >  Food

Thanksgiving food and dining options in Spokane

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:
A&E >  Food

Larry Phelps takes over kitchen at Ambrosia Bistro and Wine Bar

UPDATED: Wed., Nov. 10, 2021

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.