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Food

Food

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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 >>

Latest Stories

A&E >  Food

How to meal plan: Six tips for success

My husband and I have a standing Saturday night date. Dinner out? I wish. No, after the kid has gone to bed, when the hectic chore-filled weeknights have taken a brief pause, we sit down and talk about dinner – specifically what we will be making the following week. Sure, sometimes it happens at other times.
A&E >  Food

Can you eat sprouted or green potatoes? Yes, with a couple caveats

You grabbed a couple of potatoes in your weekly grocery run and popped them in a cabinet or on a counter. A few days later – or, uh, longer – you go to pull them out, and there they are: green or sprouted spuds. The instinct to toss them is understandable, but it's often unnecessary.

A&E >  Entertainment

Snoop Dogg planning to launch a hot dog brand called ‘Snoop Doggs’

UPDATED: Wed., Jan. 19, 2022

Snoop Dogg, already famous for sipping on “gin and juice” and smoking cannabis, is getting into the junk food game. The hip-hop superstar is apparently planning to launch his own line of hot dogs aptly called “Snoop Doggs.” According to Billboard, Snoop’s attorneys have applied for a federal trademark registration.
A&E >  Food

In the Kitchen With Ricky: National Blondie Day is Jan. 22

UPDATED: Mon., Jan. 17, 2022

Jan. 22 is National Blondie Day! If you’ve never had a blondie, let me try and describe it: It’s as if a super-caramelly chocolate chip cookie was made in the style of a brownie and then cut into bars. Blondies have a thin, crispy top and chewy, buttery interior. They can contain chocolate chips and/or nuts.
A&E >  Food

Chicken soup recipe brings ginger, turmeric to classic warming bowl

The chicken soup I grew up eating, the Jewish penicillin my grandmother and generations before her made, is such a part of who I am, I cook it from deeply ingrained memory, and I make it often. But recently, while I was starting to whip up a batch, I had the urge to spike it with ginger.
A&E >  Food

Chipotle mayo brick chicken is a crisp and clever one-pan dinner

Deboning chicken flattens it to provide more even contact between the chicken and skillet, which means more even cooking and browning. But the procedure can require watching a YouTube tutorial first. I opt for bone-in, skin-on chicken thighs to avoid the nervous dance of getting both the white and dark meat done.
A&E >  Books

Miso soup delivers simple, warming satisfaction in a snap

There are many ways to use miso in everyday cooking. Baker and blogger Aran Goyoaga adds miso to cake batter in her newest cookbook, "Cannelle et Vanille Bakes Simple." In "Greenfeast: Autumn, Winter," cookbook author Nigel Slater uses miso as a crunchy coating for sauteed Brussels sprouts.