There are few types of food, let alone sweets, that everyone can agree on. But if I had to pick one with widespread, if not universal, appeal, it would be rustic, nostalgic and casual baked fruit desserts. You know the kind: best served warm, ideally with a scoop of vanilla ice cream, and easily made with whatever fruit you have around.
Seen online as a Thai food blogger, Spokane cook Suwanee Lennon landed a spot among eight contestants in "The Great American Recipe" on PBS. Raised until age 13 in a leprosy village in Thailand, Lennon shares Thai cuisine on her blog, Simply Suwanee. The PBS show is scheduled locally at 6 p.m. Friday, with weekly segments through August 15.
Tucked away in the back of the Hayden Super 1 Shopping Center is the Village Bakery. Its four-year presence has been a rock of strength and acceptance for the special needs community, providing meaningful employment and hands-on training.
A multilayered dip with eye-catching appeal is always an attention grabber at a gathering, drawing everyone to it. And it carries a conversation-starting spirit of discovery, because while each layer is visible, the best way to find out what they’re made of is to dig in and explore.
Summer is swiftly rolling along, and Independence Day is just ahead. Planning and preparations are in full swing. Many will be traveling over an extended three- or four-day holiday weekend. It’s America’s 250th Independence Day. A lot can happen in 250 years, and a lot has. We still have much to celebrate and be thankful for, irrespective of the turmoil we see around us. So, relax, celebrate and be safe this Fourth.
NEW YORK – As friends, relatives and colleagues filed into a memorial service for Food Network host Anne Burrell in Manhattan on Friday afternoon, they noticed that somebody had placed on each chair a sheet of Billy Joel’s lyrics to “Only the Good Die Young.”
Sandwiches are one of the most prolific assembled foods on the planet. If sandwiches were an animal species, they would be right up there with ants for being adaptive, industrious and wildly successful. Like ants, sandwiches can lift a hundred times their weight and can thrive virtually anywhere, in one form or another. Sandwiches are portable and frequently carried to work, school and picnics. They’re the perfect provision for all sorts of outings.
For years, whenever I invited people over for a meal, it was a Big Production. I favored showstopping dishes, such as bo ssam or sides of poached salmon with elaborate mousseline sauces. Even regular dinner parties sometimes had themes.
Joey Chestnut is back. The legendarily dominant force in competitive hot dog eating will return to the annual Fourth of July competition, seeking his 17th victory after a one-year absence from Coney Island.
I’ve found writing these introductions to be educational. I’ve learned about St. Patrick’s business with the snakes and Bronx slang for “hold the mayonnaise.” I plan to use that if I ever order a hot dog from a street vendor there.
The Donut Parade, 2152 N. Hamilton St., has been serving the Gonzaga University area since 1968. Its doughnuts, from classic maple bars and apple fritters to more adventurous bacon-donut-wrapped hot dogs, draw plenty of eaters at all hours, 24/7.
OSAKA – No longer confined to the imagination, the food of the future is available to see and even eat for attendees of the 2025 Osaka-Kansai Expo. The Expo features visionary culinary innovations meticulously created using cutting-edge technology.
When I first came across Italian rice salads, I was listening to the radio. On “The Splendid Table,” my friend and food journalist Russ Parsons was talking about them to cookbook author and chef Rolando Beramendi, and I was captivated.
