Expert baker Ricky Webster shares his recipes for Ricky’s Gingerbread, Pecan Roll Outs and Royal Icing.

Butter, brown sugar, saltines and chocolate – yes, only four ingredients – combine to create saltine toffee so crisp and delish, you will not be able to stop eating it.

The Instant Pot is a popular new kitchen appliance and holiday gift. But do you know how to use it? Laurel Randolph can help. She’s the author of “The Instant Pot No-Pressure Cookbook” and joins The Spokesman-Review Northwest Passages Book Club and local venues for a series of cooking events this coming week.

Palouse provisions: Where to eat in Pullman? Options abound for those visiting Cougar country.

The new Garland District neighborhood pub features a bar-forward concept with elevated comfort food.

The Liberty Lake brewery just signed a lease for space at Washington Street and Sharp Avenue to house a larger brewing system and a taproom. And next month, it heads to the San Francisco Bay area for collaborations with a pair of well-regarded breweries and an appearance on the Brewing Network online radio station.

This creamy pumpkin custard is full of the warm flavors of fall and topped with a crisp, caramelized sugar layer that is such a delight to crack into.

Spokane chef Chad White thought it would be fun to try to prepare a four-course, fine-dining experience using just an Instant Pot. So he’ll do it, with help from best-selling Instant Pot cookbook author Laurel Randolph, in a Dec. 5 event from the Northwest Passages Book Club.

The evening’s guests will savor a gourmet feast cooked right in front of them and displayed on three large video boards across the room. They’ll also learn tips and tricks for using an Instant Pot at home.

Chris Sylvia is the chef at Farmhouse Kitchen and Silo Bar in Ponderay.

Thanksgiving dinner is one of the most anticipated meals of the year, and one that truly keeps on giving. And by that, I mean giving you leftovers for days. But instead of just piling them on a plate to zap in the microwave, how about transforming them into a hot, juicy dip? Think French dip, but with that celebrated holiday bird.

Yes, omnivores, vegetarians and vegans can find peace and happiness at the same Thanksgiving table.

As we march toward Thanksgiving, it’s time to start gathering wines for the big feast. One bottle you should consider making room for is riesling. The reasons are many. Germany’s noble white grape is versatile and offers crowd-pleasing flavors. Many of examples come loaded with the acidity that will help it pair well with everything on your table. Washington and Oregon both do riesling particularly well, so it’s a good hometown choice.

Now is the time to place an order if you want a pie in time for Thanksgiving.

Spokane bakers Ricky Webster and Amber Stout are slated to appear on Food Network’s “Christmas Cookie Challenge” on Nov. 26.

Say hello to sweet potato pecan crisp – luscious, crunchy and insanely delicious. Like eye-rolling delicious.

Craft breweries continue to grow at a staggering rate. According to a report last week from the Brewers Association, the number of breweries nationwide has climbed to 7,082 – a full 1,100 more than at the same time last year – with another 2,000 in planning.

Drop off loose leaves at Urban Eden Farm on Nov. 18 and enjoy a chance to shop for organic fall vegetables grown on site using organic methods.

Look for hand-helds called Hill Hot Pockets and the bar’s signature Pimm’s Cup with ginger-infused house-made syrup.