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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

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Dorothy Dean December 1965 Click to view this week's recipes
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A&E

Chili, the way you like it, is the easiest route to dinner

UPDATED: Tue., June 30, 2020

Several years ago, my partner and I spent a month in San Antonio, where his family lives. We were both unemployed at the time, so we spent the days driving around the city exploring and eating all the wonderful food. We consumed a lot of chili.
A&E

How to turn single-purpose kitchen tools into multiuse gadgets

UPDATED: Mon., June 22, 2020

I have a pretty small kitchen with a limited amount of room (ask my basement how it feels about being the overflow storage space). So whenever I feel the inclination to add “just one more thing” to my cooking supplies, I have to ask myself, “Will I use it? Will it earn its real estate?”
A&E

Ice pops are a quintessential summer treat – here’s how to make your own

UPDATED: Mon., June 22, 2020

Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitchen, especially if you’re hesitant to bring home store-bought varieties that may have artificial colors and flavors.
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Great Northwest Wine: Bright and juicy malbec grows its audience

UPDATED: Tue., June 23, 2020

A grape known as côt in the Cahors region of France and made famous by Argentina continues to build support in the Northwest under the name of malbec. This red Bordeaux variety has become a rising star in many corners of our region – the Columbia Valley, Idaho’s Snake River Valley and Southern Oregon.
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Water cooler: Add healthy options to favorite Trader Joe’s meals

One of the most well-known aspects of the Trader Joe’s franchise is its frozen food section. During quarantine, it’s a godsend. It’s probably safe to say that a lot of us are a bit burned out on cooking day in and day out. For those looking for frozen options that cater to different dietary needs, are a bit more health-conscious and offer a wider variety of cuisines, Trader Joe’s has you covered.
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