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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

View recipe archives >>

Latest Stories

A&E >  Food

Water Cooler: Where coffee orginates

UPDATED: Thu., Aug. 5, 2021

Whether it be a no-frills cup of drip or something more gourmet, Americans love their coffee. For something that seems so quintessentially American, most of us don’t know all that much about it. Learn a bit more about this delicious, humble bean.

A&E >  Cooking

Grilled stone fruit and yogurt make a luscious, dreamy couple

I’m always a little awestruck when foods that taste especially good together also balance each other nutritionally. Yogurt and fruit are a prime example. From a flavor standpoint, fruit’s juicy sweetness and yogurt’s creaminess and tang play off each other.
A&E >  Cooking

Water Cooler: Get schooled in plant-based cooking

UPDATED: Thu., July 22, 2021

Plant-based eating is much more than eating salads every day. Here are some cookbooks that can give you the inspiration and know-how you need to make a delicious variety of plant-based meals. “Forks Over Knives” by Del Sroufe – This cookbook is all about shifting mentality.
A&E >  Food

Five top Spokane food spots from a teen’s perspective

UPDATED: Wed., July 21, 2021

Chicago is known for its pizza, Seattle for its seafood and New York for its pastrami. Spokane, however, is well-regarded for its wide variety of high-quality restaurants. Here are five of the best restaurants in Spokane, each adding something significant to the scene.
A&E >  Food

Water Cooler: Tips for finding inspiration for a plant-based diet

UPDATED: Thu., July 15, 2021

Do you shudder a bit when you hear the phrase “plant-based?” Does it impart thoughts of never eating meat again and feeling pressured to avoid dairy at all costs? You’re in luck because a plant-based diet offers more flexibility than many might think.