Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now

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

Spokane is named a top foodie destination; also worthy of thanks – fried chicken, Thai food and pho

UPDATED: Wed., Nov. 25, 2020

According to, the latest dining hotspots are not always in the expected cities – Los Angeles, San Francisco, Chicago, New York, Seattle, Portland, blah, blah, blah – and the blog has named “five remarkable and unexpected foodie destinations that are wowing those with an appetite for the unknown,” with our own Lilac City making the list.

A&E >  Food

Peel away fears of substituting onions, shallots, scallions and leeks in recipes

Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But what happens when you don’t have the type called for in a recipe? Not a whole lot, it turns out. “I think they’re more interchangeable than people think,” says Kate Winslow. 
A&E >  Food

Great Northwest Wine: Plan ahead for holiday dining starting with Thanksgiving

This will be an unforgettable holiday season for all of us, and it begins with Thanksgiving. Unfortunately, Northwest wineries, retailers, restaurants and others in the hospitality industry are suffering because of the COVID-19 pandemic. Each year, these businesses bank on October, November and December, which they often refer to as O-N-D.
A&E >  Food

Dorothy Dean presents: Turkey pot pie is an ultimate comfort food

UPDATED: Mon., Nov. 23, 2020

There’s a handful of dishes that scream comfort food to me, and pot pie is one of them. With a deliciously creamy filling, chock-full of meat and veggies, and tender flaky crust, it’s easily one of my favorite foods to warm both the belly and soul. This spin on the classic dish turns the pot pie into a slab pie by making it in a sheet pan. 
A&E >  Food

Spokane’s Ricky Webster is dual winner in 2020 Real California Pizza Competition

UPDATED: Sat., Nov. 21, 2020

What an autumn it has been for pastry chef turned entrepreneur Ricky Webster of Spokane. Webster opened his first business, the gourmet cheese and artisan bakery Rind and Wheat, in Browne’s Addition in October. Then on Wednesday afternoon, he learned that he won not once but twice in the 2020 Real California Pizza Competition.
A&E >  Cooking

Water Cooler: Impress with from-scratch eggs Benedict

UPDATED: Wed., Nov. 18, 2020

Eggs Benedict is the quintessential Sunday brunch dish. It’s a diner staple, probably because it’s so labor-intensive and time-consuming to make. Only a foodie will spend that much of their day poaching eggs and preparing a fickle hollandaise sauce from scratch, but actually, that’s probably why it’s best made at home.
A&E >  Food

Options are aplenty for Thanksgiving to go

UPDATED: Tue., Nov. 24, 2020

Thanksgiving on Nov. 26 amid the coronavirus pandemic will be unlike any other previous holiday meal, and whether your gathering is solo, in a pair or a small group, you might not want to sweat over hot ovens and stoves for such an intimate meal this time around. A takeout Thanksgiving? Here are options:
A&E >  Food

Great Northwest Wine: Syrah by Armstrong in Walla Walla tops invitational judging

Tech exec Tim Armstrong began his admiration for the Washington wine industry in 2009 when he and his wife, Jennifer, were living in Chicago. Two years later, after taking winemaking courses through University of California-Davis, WSU and South Seattle College, the Armstrongs were in Woodinville and ready to launch Armstrong Family Winery.
A&E >  Cooking

Spotlight: A beginner’s guide to eggs

UPDATED: Wed., Nov. 11, 2020

Eggs have been eaten by humans around the world since prehistory. They are one of the most nutritional and affordable foods available, and their culinary versatility makes them anything from a quick snack to the key ingredient of world-class pastry. Here are the basics you need to know to perfect your home-cooked eggs.