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Food

Patio provisions: Where to eat with heat outdoors in Spokane

UPDATED: 7:11 a.m.

With new restrictions handed down from the state, local restaurants and bars have found themselves scrambling for tents, heaters and most notably space to provide their customers comfortable and safe outdoor dining. As the mandates change, sometimes weekly, there is one thing that stays steadfast.

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 food@spokesman.com

View recipe archives >>

A&E >  Food

Patio provisions: Where to eat with heat outdoors in Spokane

UPDATED: Thu., Dec. 3, 2020

With new restrictions handed down from the state, local restaurants and bars have found themselves scrambling for tents, heaters and most notably space to provide their customers comfortable and safe outdoor dining. As the mandates change, sometimes weekly, there is one thing that stays steadfast.
A&E >  Food

An expert’s guide to Chick-fil-A

A new fast-food joint opened Tuesday in Spokane: Southern-born, Southern-styled and Southern-run chicken sandwich restaurant Chick-fil-A opened its doors. What’s all the fuss about? Luckily, the writer and designer of your favorite Further Review pages – um, that’s me – is from the South.

A&E >  Food

The way the cookies crumble: America’s bestselling cookie brands

Cookies are thought to have been invented in Persia – what is now called Iran was one of the first countries to refine sugar – in the 7th century. Cooks began making small cakes, pastries and wafers. These spread to Europe with the Muslim invasion of Spain and then the Crusades.
A&E >  Food

This crisp, classic potato latke recipe delivers a satisfying, celebratory crunch

I love latkes so much, I named my dog after them. That’s not the punchline to a joke. When we got our Labrador retriever puppy in November 2019, we took one look at her pale yellow coat and named her Latke. And last Hanukkah, we tried photographing Latke with latkes, but being true to her Labrador self, she ate them before we could snap a single frame.
A&E >  Food

Millennials are into wine, but the industry hasn’t figured that out yet

Wine consumption is up among millennials, but you couldn’t tell from the way it’s being advertised. Marketed around tasting notes and points, instead of any sense of fun, wine is still perceived as intimidating. Grape varieties, regions and industry terms can be difficult to grasp. To make it more approachable, we should meet the new wine drinkers.
A&E >  Food

This aromatic butternut squash and pear soup is a nourishing salve for chilly days

Warm, soothing and aromatic and centered on nourishing produce, this soup has a truly healing vibe to it. But, more than that, what draws me to it is how alluringly tasty it is. Flavor-wise, sweet earthiness of butternut squash and sautéed onion lead the way. Those vegetables are simmered in a savory broth along with chunks of fresh pear.
A&E >  Food

Great Northwest Wine: Success stories with pinot noir continue to emerge

In the world of wine, pinot noir might be the most cherished, celebrated and debated. There is a charm, almost a siren’s call, that beckons wine lovers to return repeatedly. Yet it presents myriad challenges for viticulturists and winemakers who will use polite terms such as “finicky” in public when they would rather use the coarse colorful language.
A&E >  Food

Dorothy Dean presents: Classic Italian cookie is so nice, it’s baked twice

UPDATED: Tue., Dec. 1, 2020

Preheat the oven and tie on your apron – there’s baking to be done! Friday is National Cookie Day, and what better way to celebrate than to whip up a batch to fill your cookie jar (and belly). So, get ready to level up your baking game because we’re making a cookie that’s so nice, it’s baked twice: biscotti.
A&E >  Food

Spokane is named a top foodie destination; also worthy of thanks – fried chicken, Thai food and pho

UPDATED: Wed., Nov. 25, 2020

According to thediscoverer.com, the latest dining hotspots are not always in the expected cities – Los Angeles, San Francisco, Chicago, New York, Seattle, Portland, blah, blah, blah – and the blog has named “five remarkable and unexpected foodie destinations that are wowing those with an appetite for the unknown,” with our own Lilac City making the list.
A&E >  Food

Peel away fears of substituting onions, shallots, scallions and leeks in recipes

Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But what happens when you don’t have the type called for in a recipe? Not a whole lot, it turns out. “I think they’re more interchangeable than people think,” says Kate Winslow. 
A&E >  Food

Great Northwest Wine: Plan ahead for holiday dining starting with Thanksgiving

This will be an unforgettable holiday season for all of us, and it begins with Thanksgiving. Unfortunately, Northwest wineries, retailers, restaurants and others in the hospitality industry are suffering because of the COVID-19 pandemic. Each year, these businesses bank on October, November and December, which they often refer to as O-N-D.
A&E >  Food

Dorothy Dean presents: Turkey pot pie is an ultimate comfort food

UPDATED: Mon., Nov. 23, 2020

There’s a handful of dishes that scream comfort food to me, and pot pie is one of them. With a deliciously creamy filling, chock-full of meat and veggies, and tender flaky crust, it’s easily one of my favorite foods to warm both the belly and soul. This spin on the classic dish turns the pot pie into a slab pie by making it in a sheet pan. 
A&E >  Food

Spokane’s Ricky Webster is dual winner in 2020 Real California Pizza Competition

UPDATED: Sat., Nov. 21, 2020

What an autumn it has been for pastry chef turned entrepreneur Ricky Webster of Spokane. Webster opened his first business, the gourmet cheese and artisan bakery Rind and Wheat, in Browne’s Addition in October. Then on Wednesday afternoon, he learned that he won not once but twice in the 2020 Real California Pizza Competition.