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A&E >  Cooking

The beet goes on: It’s time to embrace the earthy vegetable

I adore beets of all kinds: the earthy sweet, the lurid magenta, the striped pink and the goldens. Sure, they’re not to everyone’s taste, but their strong character stands up to a range of intense flavors – vinegar, horseradish, mustard, piquant dairy sauces, vinaigrettes, smoked fish.
A&E >  Cooking

Sauce this skirt steak with a tangy arugula chimichurri

This March, I felt the ground thaw after an unusually difficult winter. Cherry blossom buds popped up on craggy branches, and our dogwoods’ bracts sprang open. As April approached, I caught myself smiling, finally, as the daffodils curled their necks up to the sky.
A&E >  Cooking

Community Cookbook: Lentil me these

The health benefits and sheer earthy deliciousness of lentils may be some of the best-kept food secrets outside of the Palouse. Until my school days at the University of Idaho, my only exposure to lentils was enduring an occasional can of Progresso’s lentil soup during my early college years in Seattle. My family were pinto bean people. I’d never even seen a lentil, domesticated or in the wild, until then.
A&E >  Beer/Drinks

‘You can do anything’: The journey from Pacific to Palouse Wine Bar

Community is a guidepost for Amber Park: the community she felt in her early childhood growing up among “hippies and wolves” in the Okanagan of British Columbia, trading with neighbors, milking cows, preserving food and reading atlases for fun, the community she’s fostering at Wanderlust Delicato with her wine club and cooking classes, the community she felt serving residents their meals at a retirement home as a teen mom, or in the Perry District with her new wine bar, Pacific to Palouse, designed to feel like an extension of the neighborhood’s living room.
A&E >  Cooking

For flavorful, crispy and versatile tofu: Just grate it

Nisha Vora’s evolution as a vegan cook sounds so familiar. When she first decided to go vegan eight years ago, she says, “I didn’t know how to make my food taste interesting.” That’s because, like so many others in her position (including me), she was single-mindedly focused on what she subtracted from her go-to dishes to adapt them to her new diet.