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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.

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A&E >  Food

Stop rinsing your pasta: In most cases it’s a bad move

A few weeks ago, a reader in our weekly live cooking chat asked how to fix marinara sauce that leaks water onto the plate after they add it to pasta. At the time, my mind focused on the sauce itself. I suggested bringing it to an initial boil to deactivate the enzyme in the tomatoes that breaks down their pectin, and then simmering until it reaches the desired consistency. But others in the chat, and a reader who later emailed me, reminded me that the sauce might not be the problem – it could be the pasta.
A&E >  Food

5 easy school night dinners to combat the chaos

Having to make dinner night after night can be a drag any time of year, but it can feel even more like a chore in September if you have kids in school. With a little planning, it's possible to get a nutritious family meal on the table, at least some of the time, while also pinching your pennies. It's even better if you can get family members to help with the chopping, stirring, plating and cleanup.
A&E >  Food

Gretchen’s table: Loaded wedge salad is stacked with texture and flavor

Is there anything better than a well-built salad? And by salad, I mean a towering wedge of crunchy iceberg lettuce topped with a tangy yet creamy homemade blue cheese dressing and juicy chunks of ripe, diced tomato and crunchy bacon bits. A staple on steakhouse and some gastropub menus, the salad is thought to date back at least to the early 1900s, a few years after the first cultivar for ...
A&E >  Food

Bethany Jean Clement: How a super-umami condiment with a cult following got its Seattle start

SEATTLE — The spicy, slick, crunchy, garlicky, umami goodness that is chili crisp isn't new by any means from a global perspective, but it's been having a moment in the broader food culture of the United States of late, and one Seattle version has become a national phenomenon. Ruby Sparks and Rob Griset started KariKari out of their Capitol Hill apartment just before the pandemic, in an ...
A&E >  Entertainment

What’s the best way to dispatch a prolific crop of cherry tomatoes?

Each Wednesday at noon Eastern time, Aaron Hutcherson and Becky Krystal of the Washington Post answer questions and provide practical cooking advice in a chat with readers at They write and test recipes for Voraciously, The Post's team dedicated to helping you cook with confidence. Here are edited excerpts from a recent chat. Recipes whose names are capitalized can be found at
A&E >  Food

Seafood sustainability a looming question for Pacific Northwest sushi industry

SEATTLE — The fish carver slides his knife into a 550-pound bluefin tuna shortly after 6 a.m. on a mid-July morning. His blade makes a sound, click-click-click, as it rattles along the fish's bones. Batsukh Sevjid's efficient cuts speak to plenty of experience preparing tuna for Kent-based seafood supplier Young Ocean, Inc. Standing in a chilled room, he slices the 5-foot-long bluefin from ...
A&E >  Food

Summer serving: Sheet pan chicken for corn season

Corn season requires speed and simplicity. You want the fastest, easiest way to get that pile of evanescently sweet, nubby cobs on the table, ready for butter-slathering and gleeful chomping. A dip in boiling water, a quick sear on the grill or even a zap in the microwave all make the most of those fleeting first ears without much fuss.