Arrow-right Camera
Go to e-Edition Sign up for newsletters Customer service
Subscribe now


Featured Stories

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: A beginner’s guide to risotto

UPDATED: Thu., March 4, 2021

Risotto is a hearty, versatile and budget-friendly dish. This Italian dish has many regional varieties, and professional and home cooks alike can easily put their own spin on it by adding different vegetables or seasonings. 

A&E >  Food

How to boil water – yes, really

We have tried to encourage everyone to get into the kitchen no matter their skill level. No question was too basic, no task too insignificant to ignore. I’ve talked about how to scramble eggs, wash dishes and reheat leftovers.
A&E >  Books

Suncrest Pie Lady’s self-published cookbook hits sweet tooth

Nine Mile Falls resident Jeanie Hyer is known among her family and friends for her pies and soft peanut brittle. Pushed by a desire to pass on her knowledge, she has self-published a cookbook titled “The Suncrest Pie Lady’s Famous Pies and Other Favorites.”
A&E >  Cooking

Water Cooler: What does bay leaf actually do?

UPDATED: Wed., Feb. 17, 2021

Bay leaves are somewhat of an enigma. Many Americans know them as something that gets thrown in a vat of boiling stock, then taken out of the final product before eating. They must be important to be such a huge part of cuisine from all around the globe, but why?