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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

Air fryer granola with chocolate and chile is our crunchy ideal

I find granola a truly inspired concept. It's oats at their best, not mushy nor lost in an anemic energy bar. I can eat it sitting down, standing up, on-the-go or whenever the craving beckons (read: all the time). But as much I love granola, it has never been as easy as ABC to get the ideal crunch I was after. 

A&E >  Food

Five steps you can take now to make your kitchen eco-friendly

Why buy broccoli by the pound and then throw out half of what you paid for, i.e., the stalk? Many-a-times, the parts of the produce that we discard are just as nutritious and maybe even more nutritious – banana peels contain an additional 78 milligrams of potassium, for example.
A&E >  Food

How to make lomo saltado, a Peruvian stir fry with style and substance

Peruvian food is a magnificent melange of Indigenous, Spanish, Chinese and Japanese ingredients and techniques, and I love how this is illustrated in the dish here: lomo saltado. This recipe from the Embassy of Peru is true to the dish's style and substance. It's a classic example of Peruvian Chifa cuisine.
A&E >  Food

This Instant Pot mussels recipe is fragrant and foolproof

In February, a reader wrote into our weekly Food Chat to ask about the utility of multicookers. Hannah Crowley, an executive editor for America's Test Kitchen product reviews, was our guest that week, and she recommended various uses for the appliance, including for cooking seafood, something I had never done.
A&E >  Food

One of the world’s oldest wine grapes is poised to take off in America

There's a red grape you may be hearing more about in the Northeast and the Mid-Atlantic in coming years. It's not new – in fact, it's one of the oldest wine grapes in the world. It's saperavi, native to Georgia in the Caucasus Mountains, where archaeologists have unearthed evidence of winemaking dating back 8,000 years.
A&E >  Food

Gem lettuce boats with feta are bright, crunchy and fun to eat

Several weeks ago at a restaurant, I ordered what seemed like a simple salad and was utterly charmed by its presentation. I had never seen it before: Entire halved heads of Little Gem lettuce presented like boats on the plate and piled so neatly with thick, creamy dressing and chopped vegetables.
A&E >  Food

McDonald’s sales of its plant-based burger get a boost from PETA stunt

A marketing stunt from PETA, the animal-rights group and a longtime McDonald's Corp. adversary, has given a short-term sales boost to the fast-food chain's plant-based burger. The nonprofit group worked with McDonald's operators in Texas and California to buy the McPlant burgers, sans cheese and mayo.
A&E >  Food

Mini food processors are a must-have tool for kitchens of all sizes

As someone who likes to cook (obviously), I appreciate all the gizmos and gadgets aimed at making the task easier or more efficient. However, I'm also pragmatic and believe that many of them aren't necessary when you consider the financial investment, storage space required and ease of use and care.
A&E >  Food

Vegan sloppy Joes with beans and quinoa cut the meat but not the fun

In the 1980s, Nava Atlas was a graphic designer and illustrator "trying to make my way in New York City," as she puts it. She was also a vegetarian, which in those days "was enough to make you a weirdo." When she wasn't working, she cooked creative but simple dishes for herself and her husband.