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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

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

UPDATED: Mon., Sept. 13, 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.
A&E >  Food

Water Cooler: Tips for a better green salad

UPDATED: Thu., Sept. 2, 2021

The central ingredient of a green salad is lettuce, but sticking to one type is one reason why your salad may be underwhelming. Mix two or three types together to introduce a variety of flavor and texture to your salad. Try mixing a crunchy lettuce like romaine or iceberg.
A&E >  Food

Canned clams and olives give humble pantry pasta a briny punch

Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It's a quick, pretty effortless and filling meal. While the adage "If it ain't broke, don't fix it" applies here, with just a few more ingredients, you can transform the dish.