Food

Chocolate chip cookies win every matchup they face. Even during Christmas cookie season, they come out as the favorite 78% of the time in head-to-head matchups with sugar cookies, brownies or any other variety.

Beets were not a vegetable that I grew up eating, but I fell in love with their earthy sweetness during my days working in restaurants. That earthiness can be a hurdle for some, but there are many varieties of beets and many ways to prepare them to suit different tastes.

When you build something, people always say that the key is a solid foundation. That's what this dish, leeks and lentils with fried halloumi, provides – a hearty base for building a weeknight meal and more. If you've got home-cooked lentils, use those.

A feeling of contentment still washes over me when I think back on how my daughter would make a beeline to the refrigerator when she got home from school to grab herself a jar of overnight oats before digging in to her homework.

I'll never stop learning about tofu. I've been cooking it for decades, but new techniques for bringing out its best qualities regularly cross my path, and it's nothing short of delightful when the technique delivers on its promise. I've been slowly getting my cooking energy back after a setback.

Halloween is upon us, and this holiday is all about the treats and candy. If you’ve tuned in to “Snoop & Martha’s Very Tasty Halloween” on Peacock Premium, then you saw that I created some creepy and fearful goodies for our team Bone Appetit’s $20,000 win last Thursday.

To quote the incomparable RuPaul, “You’re a winner, baby!” Ru could certainly have been referring to Spokane chef, baker, Rind and Wheat owner and new The Spokesman-Review weekly Food columnist Ricky Webster, who has just won his fourth cooking competition in four years.

One of my favorite annual events since moving back to town in 2019 is the Whiskey Barrel Weekend at Coeur d’Alene Resort. It if wasn’t already cool enough that the resort sends a team to Maker’s Mark in Kentucky to create its own limited-edition barrel, it also celebrates it!

It can be potatoes (mashed, fried, au gratin, etc.), salads or one of any other number of options: Side dishes are the unsung heroes of dinner. Here are three noteworthy restaurants that offer great side dishes in Spokane. A side dish can be anything that accompanies an entrée.

When I saw the title of Lola Milne's cookbook, "One Dish Fish" (Kyle Books, 2020), I knew it was for me. I often turn to seafood when I want to toss together a quick weeknight meal because the proteins cook quickly and are complemented with a little fat and a few fresh or dry herbs.

The inspiration for this recipe, a radiant sheet-pan meal that's done in less than 40 minutes, is the Spanish sauce romesco. I love the fruity and nutty richness of that sauce, and after making it a few times, I realized it was hearty and nutritious enough to become a meal on its own.

Ribs are the epitome of a backyard summer barbecue, but they don’t have to be restricted to only that time of year. As the weather continues to cool and days get shorter, I find myself daydreaming of afternoons in the sun at the barbecue.

With all the fuss over pumpkin spice, it's easy to forget that orange squash is a nutritious vegetable that can also lean savory. Pumpkin can be used just like any other winter squash, cut into wedges or cubes and roasted, or simmered for side dishes, salads and soups.

The Emmy Award-winning British soccer show "Ted Lasso" has been an overwhelming hit. Apple Inc. doesn't share information about its shows; the company did say that the season 2 premiere brought in more accounts on opening weekend than any previous launch.

Before there was pumpkin spice latte – and pumpkin spice Oreos and cereal and deodorant and pumpkin spice everything else – there was pumpkin spice. Or pumpkin pie spice, depending on who is talking about it and marketing it.

Breakfast time is saved! And snack time, and forgot-to-make-dinner time, and I-just-need-a-quick-bite-of-something time. All the times, really, because this recipe checks all the boxes for filling up hungry tummies in a healthy, quick and delicious way. 

You can use any apple to make an apple pie. Full stop. However, some are better than others when it comes to flavor and texture. And instead of choosing just one type of apple, a combination of at least two or three is a smart way to get more complex flavors and textures.

Tostadas are typically corn-based and eaten as a fried or toasted tortilla alongside soups and stews, ceviches and as a standalone, open-faced dish. We are focusing on the latter today for this local produce-driven fall recipe.

Ever since Julie Child said, “Don’t crowd the mushrooms,” the savory, earthy fungi solidified a reputation for being fussy in the kitchen. It is true that small mistakes can easily result in poorly cooked mushrooms, but don’t be intimidated.