Malbec has become an important grape in Washington, where it thrives under the perpetually sunny skies of the Columbia Valley.

The happy hour, at Wandering Table, 1242 W. Summit Parkway, from 4-6 p.m. on April 22, features food and drink inspired by the poems of Washington-area poets.

At the Stupid Cow Café, the owner aims to know your name, how you take your coffee, and even when it’s time for you to try something new.

This festive showstopper of a dessert will make your Easter spread one to remember. Shaped like an egg, this colorful tart starts with a cookie-like crust that’s slathered with a luscious pudding mixture and decorated with fresh fruit.

Food, wine, demonstrations, and even a hike of Tubbs Hill are on the agenda in Coeur d’Alene this weekend.

To counter declining sales, cereal companies are reversing course: They’re doubling down on the junky, sugary rainbow colors and flavors that kids know and love. Turns out, all that fiber and nutrition and lack of sweetness just wasn’t very fun.

It’s the birthday month for a handful of Spokane-area breweries and taprooms.

On her first ever trip to IKEA, she took friends’ advice and tried the meatballs. When she recreated them at home, she loved them even more.

One of my favorite Julia Child anecdotes involves her epic quest to achieve a perfectly baked French baguette in a home oven for the second volume of the seminal cookbook “Mastering the Art of French Cooking.” It took a year (yes, a year!) to accomplish, but in her trademark doggedness, she, with assists from her husband and others, did it. An important part of achieving an authentic bread: The crust. And key to that was figuring out how to replicate the heat and steam of a professional oven. The answer, as recalled in Bob Spitz’s 2012 biography of the trailblazing cookbook author and television host, lay in lining the oven with quarry tiles and dropping a hot brick in a pan of water.

From a dream born on a chairlift, Evans Brothers Coffee Roasters brings the reality of good coffee to North Idaho.

The natural tendency is to be swayed by knowledge. If you are tasting one of the world’s most famous wines – say, a First Growth Bordeaux – there’s an inclination to give it the benefit of the doubt because you’re supposed to like it based on your own experience or someone’s suggestion. Besides, if that is an expensive wine you are tasting, you don’t want to feel stupid for spending a lot for a bottle that you don’t like.

When I’m invited to share a special meal with friends, whether holiday feast or birthday party, I always bring something along. Sure, some hosts might ask me to contribute a dish, but others respond with “Don’t bring a thing. I’ve got this.” I am unable, constitutionally, to appear on someone’s doorstep without something in my hand. It’s in these moments that I bring indulgences. Imported cheese and fancy crackers. Extravagant wine. Homemade candies. Made with unsweetened coconut and plenty of hickory-smoked almonds, the Bring Joy Coconut Chocolate Candy is a modern twist on the beloved Almond Joy. As far as gifts go, with no baking and no chocolate tempering necessary, they are pantry-friendly and a breeze to pull together, even with only a couple hours’ notice. On point for either Easter or Passover, they can be made up to two weeks in advance, too.

Bananas, oatmeal, and chocolate chips, (and a bit of shredded coconut for good measure) combine to create a cookie so delicious, it’s addicting.

First-time restauranteurs Berni and Cody Young are bringing traditional flavors of the Pacific Islands to Liberty Lake with their eatery, Big Island BBQ. The restaurant, which opened March 1, features island-style, mixed-plates with a choice of four types of rice, six sides and seven to eight main dishes.

With a food processor and just six ingredients, these crisp and flakey hand-held snacks whip up in no time.

This recipe creates the ultimate waffle, and there’s two reasons why: cornstarch and whipped egg white.

You can cook just about any citrus curd in the microwave in mere minutes. It is so easy and effortless, chances are you will never buy a jar again. Best of all, you won’t be stuck with leftover egg whites because you can use whole eggs to make it. More win-win.

In this sheet-pan recipe, bone-in chicken breasts and wedges of fresh pears are roasted side by side until and the chicken is tender and juicy, and the pears are softened and lusciously caramelized.