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Food

Food

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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 food@spokesman.com

View recipe archives >>

Latest Stories

A&E >  Food

Water Cooler: Pickled peppers are a quick, flavorful staple

UPDATED: Wed., Sept. 22, 2021

Pickled peppers are more than just a tongue twister. They are a reserve of incredible flavor, waiting in your refrigerator for the moment you need to add something interesting to a sandwich, salad, soup, taco, hot dog, nachos or your favorite midnight snack.

A&E >  Food

New Impossible nuggets actually taste like chicken

The nugget aisle at the grocery store – already packed full of varieties, from dinosaur-shaped to sauce-slicked – gets a plant-based addition as Impossible Chicken Nuggets hits frozen-food cases this month, and celebrity chefs have designed menu items using them. 
A&E >  Food

In the Kitchen With Ricky: Shrimp boil is a crowd-pleaser

UPDATED: Mon., Sept. 20, 2021

This week we are focusing on a classic boil. Boils can traditionally be prepared with numerous kinds of shellfish, whether saltwater or freshwater. I chose to use shrimp today as they are readily available and always a crowd-pleaser.
A&E >  Food

But, wait, there’s more zucchini – here are three recipes

UPDATED: Wed., Sept. 8, 2021

Last week, we welcomed a new addition to our family. Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family. 
A&E >  Food

Taco Bell chicken sandwich taco is the change of pace we needed

Taco Bell, it seems, is leaning into this collective cultural confusion with its long-awaited entry into the Great Chicken Sandwich Wars that have pitted fast food chains into a nationwide arms (wings?) race, with each concocting a fried-bird-and-bun combo.