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Food

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 >  Entertainment

There’s fun to be had with Northern Quest reopen

It doesn't feel like Spokane while relaxing at the pool of the sun-splashed RV Park at Northern Quest Casino. It's a quiet, late summer afternoon, and folks have chilled beers on a table as they sunbathe on lounge chairs. The destination crackles with life as pre-pubescents swim in the pool.

A&E >  Food

A stuffed portobello only food writer Nigel Slater could design

UPDATED: Tue., Sept. 29, 2020

Nigel Slater is a food writer’s food writer. The prolific British author’s famously brief recipe introductions read like haikus: “Roasted pumpkin. Smooth, silky mash.” “Autumn mushrooms, ribbons of pasta, a breath of aniseed.” “Crisp pastry. Warm banana. The scent of maple syrup.” 
A&E >  Food

Healthful twist on the French dip doubles as fun finger food

UPDATED: Tue., Sept. 29, 2020

One upside of working from home, as many of us are these days, is the ability to upgrade your lunch from what you might normally tote to the office. Take a sandwich, for example. At home, you can incorporate small transformative elements typically impossible at work.
A&E >  Food

Water Cooler: Latin American food bloggers

UPDATED: Wed., Sept. 23, 2020

Latin American cuisine is just about as American as apple pie by this point – ever heard of Taco Bell? It’s obviously not authentic by any means, but its widespread presence of more than 5,000 locations across the United States goes to show that the taco, along with other Latin American staples, has had a profound influence on what foods are popularly eaten in the United States.
A&E >  Food

Running Tab: I like my chicken fried: And cold beer (or cider) on a Friday night – MSN.com lauds Park Inn as top hole-in-the-wall joint

UPDATED: Mon., Oct. 19, 2020

This is likely the first and last time I will use lyrics from Zac Brown Band’s “Chicken Fried” for a headline and story, but it is appropriate for the topic at hand this week: fried chicken. Lacy Muszynski, writing for MSN.com, recently named Park Inn as one of the best holes-in-the-wall for fried chicken in America.
A&E >  Food

Gingery carrot-apple pancakes welcome fall with a subtle sweetness

UPDATED: Tue., Sept. 22, 2020

These are not typical flapjacks with bits of apple and carrot mixed in for seasoning. Here, the produce leads the way with mounds of shredded green apple and carrot bound into tender, lightly browned skillet cakes with just enough egg and whole grain flour to hold them together in pancake form.
A&E >  Food

Chef Michael Wiley to take over Prohibition Gastropub on Oct. 1

UPDATED: Tue., Sept. 22, 2020

Prohibition Gastropub's John Leonetti announced on Prohibition Gastropub's Facebook page on Thursday that chef Michael Wiley will assume ownership and operation of the restaurant on Oct. 1, as Leonetti and his family are moving to Phoenix after operating the business located at 1914 N. Monroe St. for five years.
A&E >  Food

Water Cooler: Why you should buy a whole chicken

UPDATED: Thu., Sept. 17, 2020

When buying chicken at the grocery store, most people purchase a specific cut. Buying a whole chicken probably doesn’t appeal to most as a lot of us save cooking a whole bird for that one special annual occasion – Thanksgiving. OK, maybe you do it twice, Thanksgiving and Christmas.