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In the Kitchen With Ricky: Hearty lentil and walnut Bolognese for World Vegetarian Day

6 a.m.

new This recipe is a great introduction to lentils and walnuts as a replacement for meat. I am not a vegetarian, but I’m always trying to incorporate more plant-based meals into my diet. There are other vegetarian and vegan recipes that use this legume and nut combo.

Food

Greek Food Festival reopens for 85th year with takeout only: ‘There’s been a ton of excitement’

UPDATED: 9:29 p.m.

Food

Water Cooler: Pickled peppers are a quick, flavorful staple

UPDATED: 9:54 p.m.

Food

In the Kitchen With Ricky: It’s like butter – apple butter! – for the first day of fall

UPDATED: 6:10 a.m.

Food

No more boring burgers – ‘Queer Eye’s‘ Antoni Porowski has winning recipe using lamb

9 a.m.

Food

Luxury mooncakes with exotic ingredients are selling out fast

9 a.m.

Food

New Impossible nuggets actually taste like chicken

9 a.m.

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Beer/Drinks

Where to go for bloody marys in the Inland Northwest

6 a.m.

Food

Campus eats: Washington State University

8:22 a.m.

Food

Campus Eats: The ‘Zag-eats’ guide to Gonzaga University

6 a.m.

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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 >>

Click to view this week's recipes

Beer & Drinks

The Dish: New restaurant serving the industry, plus Austin’s Live Fire, Breauxdoo Bakery, Greek Food Festival and new name for Nectar

Wed., Sept. 15, 2021

Dining

Luxury mooncakes with exotic ingredients are selling out fast

Tue., Sept. 21, 2021

Cooking

In the Kitchen With Ricky: Hearty lentil and walnut Bolognese for World Vegetarian Day

Mon., Sept. 27, 2021

Dorothy Dean

Dorothy Dean presents: Swap traditional lamb with chicken for National Gyro Day

UPDATED: Mon., Aug. 23, 2021

Latest Stories

A&E > Food

In the Kitchen With Ricky: Hearty lentil and walnut Bolognese for World Vegetarian Day

Mon., Sept. 27, 2021

This recipe is a great introduction to lentils and walnuts as a replacement for meat. I am not a vegetarian, but I’m always trying to incorporate more plant-based meals into my diet. There are other vegetarian and vegan recipes that use this legume and nut combo.

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

Greek Food Festival reopens for 85th year with takeout only: ‘There’s been a ton of excitement’

UPDATED: Thu., Sept. 23, 2021

They had prepared more than 20,000 pastries, and by the middle of their first day, they had sold nearly all of them.

A&E > Food

In the Kitchen With Ricky: It’s like butter – apple butter! – for the first day of fall

UPDATED: Wed., Sept. 22, 2021

It is officially apple season! It’s almost as if apples are the bridge between summer and fall, and I always get so excited and inspired upon their arrival. Do yourself a favor and get out to Green Bluff these next couple of weeks to pick some of the dozens of varieties available.

A&E > Food

Luxury mooncakes with exotic ingredients are selling out fast

Tue., Sept. 21, 2021

For centuries, mooncakes have been the signature component – equivalent to treats such as chocolate eggs or hot cross buns for Easter – for the Mid-Autumn Festival, a widely celebrated Asian holiday dedicated to the moon.

A&E > Food

New Impossible nuggets actually taste like chicken

Tue., Sept. 21, 2021

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

No more boring burgers – ‘Queer Eye’s‘ Antoni Porowski has winning recipe using lamb

Tue., Sept. 21, 2021

If ever there were a time to follow the rules of local eating in the food world, it's now at the end of summer. It's criminal not to load up on produce such as tomatoes, which are currently overflowing at farmers markets.

A&E > Food

Shrimp with kale, garlic and smoked paprika channel tapas in less than 30 minutes

Tue., Sept. 21, 2021

This is one of the dishes I have come to rely on when I don't feel like cooking – it's as close as I come to waving a magic wand at dinnertime. There's hardly anything to do to get it to the table, and it takes less than half an hour, start to finish.

A&E > Art

Heavenly Special Teas Shop, Cafe and Tea Room finds new home in Emerald/Garfield Neighborhood

Thu., Sept. 16, 2021

Like many restaurant owners, Sherri Davey wondered if her business would survive the COVID-19 shutdowns.

A&E > Food

Water Cooler: How beer is brewed

UPDATED: Wed., Sept. 15, 2021

It’s hard to turn a corner in downtown Spokane without running into a brewery.

A&E > Food

The Dish: New restaurant serving the industry, plus Austin’s Live Fire, Breauxdoo Bakery, Greek Food Festival and new name for Nectar

Wed., Sept. 15, 2021

I recently received word that a group of restaurateurs, including Gonzaga basketball alum Casey Calvary, is looking to open a late-night bar and grill that will be open until 3 a.m. and focus on serving those who serve food and beverages.

A&E > Food

Deja vu? The new Coke Zero tastes a lot like … the old Coke Zero

Tue., Sept. 14, 2021

Winston Churchill once famously opined that "those who fail to learn from history are condemned to repeat it." Did the executives at Coca-Cola HQ heed this warning from across the pond (and the decades)? That's the pending question for fans of Coke Zero Sugar.

A&E > Food

Eggplant roll-ups with spinach and goat cheese a fresh fit for summer and autumn

Tue., Sept. 14, 2021

This dish captures the shorts-and-a-sweatshirt feel this time of year as we are clinging to summer while cozying up to fall. The summery essence comes from the peak-season eggplant and tomatoes, which are the cornerstones of the recipe.

A&E > Food

Leftover bacon grease is liquid gold – here’s how to put it to good use

Tue., Sept. 14, 2021

I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or sandwiched in a BLT, a beautiful byproduct is the fat rendered while cooking that can be used to add great bacon flavor to dishes of all sorts.

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

Beer on tap at camp: New tiny trailer on North Monroe is about ‘the community and bringing people together’

UPDATED: Wed., Sept. 8, 2021

They say good things come in small packages, and that’s certainly true for beer lovers at Camp Taps. Located in the parking lot of 1889 Salvage Co. at 2824 N. Monroe St., Camp Taps is one of the tiniest taverns in Washington and the state’s first beer trailer.

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

Leftovers: Chocolate zucchini bread is a match made in quick carb heaven

UPDATED: Wed., Sept. 8, 2021

These are divisive times, but I think there’s one thing that most of us have in common at this point in the season: We all have a forlorn zucchini or two sitting on our kitchen counter or hiding somewhere in the refrigerator.

A&E > Food

Savory Dutch baby with summer vegetables is a breakfast for dinner you’ll repeat

Tue., Sept. 7, 2021

I'm a big fan of breakfast for dinner, often whipping up an impromptu frittata or egg scramble to plate with a simple salad and whole grain toast for a quick, satisfying supper. Besides the pleasure of the food, I relish the spark of rebelliousness.

A&E > Food

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

Tue., Sept. 7, 2021

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.

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