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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 >>

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Beer & Drinks

Hungry for a post-vaccine road trip? Take a food tour of the Columbia River Gorge area

Tue., May 25, 2021

Dining

Eclectic eight: Local menus include crickets, fried olives, Kool-Aid pickles and a sherry luge bone marrow

Wed., June 9, 2021

Cooking

Rhubarb shines in this upside-down cornmeal cake

Tue., June 8, 2021

Dorothy Dean

Dorothy Dean presents: French buttercream frosting is ultra-smooth and mildly sweet

UPDATED: Tue., June 8, 2021

Latest Stories

A&E > Food

Eclectic eight: Local menus include crickets, fried olives, Kool-Aid pickles and a sherry luge bone marrow

Wed., June 9, 2021

Now that people are getting vaccinated and restaurants are opening again cleaner than ever, restaurant-goers are ready to venture out and eat. How about venturing out to an adventure in dining?

A&E > Books

At Northwest Passages Book Club, chef and essayist Kate Lebo says ‘difficulty as a metaphor’ shaped ‘The Book of Difficult Fruit’

UPDATED: Wed., June 9, 2021

Beginning with the Aronia berry and ending with zucchini, local author and poet Kate Lebo’s “The Book of Difficult Fruit: Arguments for the Tart, Tender and Unruly” is an alphabetical collection of memoirs and recipes taken from Lebo’s life.

A&E > Food

Rhubarb shines in this upside-down cornmeal cake

Tue., June 8, 2021

Rhubarb was a mystery to me up until a couple of years ago. While I’d of course heard of chefs and home cooks alike fawning over the spring vegetable, I’d never really understood its appeal.

A&E > Food

Leftovers: Garden vegetable creamy pesto pasta is a savory dish

Tue., June 8, 2021

Is it possible for nature’s bounty to be considered leftovers? They certainly can, especially if they’re languishing in the bottom drawer of the refrigerator taking up space.

A&E > Entertainment

Chef Molly Yeh’s lockdown life full of recipes, baby firsts

UPDATED: Wed., June 9, 2021

Food Network star Molly Yeh was somewhere between testing beet and carrot juice, blueberries and mint in search of the precise hues for a four-tiered rainbow cake celebrating her daughter's first birthday in spring 2020.

A&E > Food

Dorothy Dean presents: French buttercream frosting is ultra-smooth and mildly sweet

UPDATED: Tue., June 8, 2021

My Filipino side of the family is huge. My dad has 10 siblings, and they all have children. So, growing up, it felt like every other weekend was spent celebrating someone’s birthday or graduation.

A&E > Books

Bearing ‘Fruit’: Kate Lebo discusses her part memoir, part A-to-Z cookbook

Sun., June 6, 2021

Kate Lebo’s lyrical and literary "Book of Difficult Fruit" – part memoir, part cookbook – was published on April 6. The compilation of essays uses different fruits as key ingredients for recipes and storytelling.

A&E > Entertainment

Meet Netflix’s ‘High on the Hog’ host Stephen Satterfield

UPDATED: Fri., June 4, 2021

Stephen Satterfield had never hosted a TV show, so, when the producers of Netflix’s new docuseries “High on the Hog” contacted Satterfield, he thought they were merely seeking his expertise.

A&E > Cooking

Water Cooler: Decadent pastrami at home

UPDATED: Wed., June 2, 2021

Pastrami is the cured king of the delicatessen with its perfect tenderness and distinct blend of peppery, smoky and tangy flavor that can only be created through a long brining process.

A&E > Food

A taste of the Big Easy: Vieux Carre NOLA Kitchen serves crawfish, hush puppies, gumbo, beignets, cocktails and more

UPDATED: Wed., June 2, 2021

The Cajun Creole cuisine of the Big Easy has arrived in the Lilac City, as owner Korri McElfresh and executive chef Logan Maus, a transplant with his fiancée from St. Louis, opened Vieux Carre NOLA Kitchen on Tuesday.

A&E > Food

20-minute tuna steak with basil-mint oil is proof recipe can be speedy, flavorful

Tue., June 1, 2021

The problem with many quick-as-a-flash recipes is that they fall flat. You end up trading flavor, freshness and/or variety in texture and temperature for that efficiency.

A&E > Food

Powered by Plants: Can Spokane’s plant-based scene be improved? Three experts weigh in

Tue., June 1, 2021

Pick a city, any city – as small and Spokane-like as London, Ontario, as big as Atlanta or New York – and pretty much without fail, you’ll find more interesting vegan options there than in Spokane.

A&E > Dining

Full steam ahead for Jerry Dicker’s latest addition to the entertainment district

UPDATED: Tue., June 1, 2021

It’s cinematic when the graffiti-covered freight trains roll past the iconic Steam Plant. During an overcast morning, the familiar brick structure with cars cruising through the city on rails with wheels squeaking smacks of “Rocky.”

A&E > Food

Dorothy Dean presents: Don’t be a chicken – slow bake this rotisserie bird in an oven

UPDATED: Tue., June 1, 2021

Hailed annually on June 2, the foodie holiday National Rotisserie Chicken Day was founded by Boston Market, a chain of casual eateries, in 2015 to promote healthy eating and its famous rotisserie chicken.

A&E > Food

Culinary calendar

UPDATED: Mon., May 31, 2021

Cooking Classes – Cuisine De Bouchon Lyonnais with Chef Patricia, Thursday, 5:30-7:30 p.m.; Father’s Day Pizzettes with Chef Cara, Friday, 5:30-7:30 p.m.; Filipino with Chef Lesa, Tuesday, 5:30-7:30 p.m. The Culinary Stone, 2129 Main St., Coeur d’Alene. $50. (208) 277-4116.

A&E > Food

Water Cooler: Send-off AAPI Heritage Month with tasty eats

UPDATED: Mon., June 7, 2021

With a few days left in Asian American and Pacific Islander Heritage month, you still have a chance to celebrate by trying out Spokane’s wealth of local Asian and Pacific Islander cuisine.

A&E > Food

The breakfast club: Crepe Cafe Sisters, People’s Waffle and Jeana Pecha serve the most important meal of the day

Wed., May 26, 2021

It’s safe to say that I’ve never gone out for breakfast three consecutive mornings for work, but this uncommon occurrence happened over the weekend – Friday, Saturday and Sunday – for The Spokesman-Review.

A&E > Beer/Drinks

Hungry for a post-vaccine road trip? Take a food tour of the Columbia River Gorge area

Tue., May 25, 2021

You’ll catch Drew Marquis on Saturday mornings at the Hood River farmers market patiently slicing brisket as a line snakes beyond his table at the Texas-style barbecue menu of Grasslands Barbecue.

A&E > Food

Dorothy Dean presents: Chimichurri is a simply made accompaniment for barbecues and more

UPDATED: Mon., May 24, 2021

With burgers and steaks dominating the grill, Memorial Day is the largest beef-eating day of the year, the National Cattlemen’s Beef Association says. How many pounds are consumed? More than 65 million.

A&E > Food

Water Cooler: Enjoy AAPI culture at local markets and restaurants

UPDATED: Thu., May 20, 2021

One of the best ways to learn more about any culture is through their food. Spokane and Spokane Valley offer a lot of opportunities to try Asian American and Pacific Islander cuisines with a wide variety of locally owned restaurants and markets.

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