Today is National Coffee Day, followed by International Coffee Day on the first of October. Coffee drinkers everywhere can rejoice in splurging on their favorite beverage. If you’re not a coffee drinker but feel like indulging for the occasion, here is a quick guide to espresso beverages to help you navigate all the tasty choices at your local coffee shop.

I am an avid fan of spicy and flavorful food, and Dan Gonzalez and Monica York have infused the Spokane culinary scene with their Latin-inspired restaurant Kismet that opened in Hillyard on Sept. 21 in the former space of Hillyard Pub and Grub.

When I am asked the would-you-rather question "cake or pie?" I am pie all the way, no hesitation. But as much as I love a freshly baked, double-crust apple pie, most days of the week I want a dessert that's lighter, healthier and easier to make.

As much art as it is snack-worthy, charcuterie is a mainstay of the hors d’oeuvres department. Relatively easy to prepare; fancy, yet casual – who could resist? Here are five places to find a great charcuterie board in Spokane.

For drinkers of a certain age, Bruce Willis is synonymous with wine coolers. Back in the mid-to-late 1980s, the actor was best known as the spokesman for Seagram's Golden Wine Cooler. In splashy primetime TV ads, he sashayed through neon-lit New York City.

This recipe is a great introduction to lentils and walnuts as a replacement for meat. I am not a vegetarian, but I’m always trying to incorporate more plant-based meals into my diet. There are other vegetarian and vegan recipes that use this legume and nut combo.

Pickled peppers are more than just a tongue twister. They are a reserve of incredible flavor, waiting in your refrigerator for the moment you need to add something interesting to a sandwich, salad, soup, taco, hot dog, nachos or your favorite midnight snack.

They had prepared more than 20,000 pastries, and by the middle of their first day, they had sold nearly all of them.

It is officially apple season! It’s almost as if apples are the bridge between summer and fall, and I always get so excited and inspired upon their arrival. Do yourself a favor and get out to Green Bluff these next couple of weeks to pick some of the dozens of varieties available.

For centuries, mooncakes have been the signature component – equivalent to treats such as chocolate eggs or hot cross buns for Easter – for the Mid-Autumn Festival, a widely celebrated Asian holiday dedicated to the moon.

The nugget aisle at the grocery store – already packed full of varieties, from dinosaur-shaped to sauce-slicked – gets a plant-based addition as Impossible Chicken Nuggets hits frozen-food cases this month, and celebrity chefs have designed menu items using them. 

If ever there were a time to follow the rules of local eating in the food world, it's now at the end of summer. It's criminal not to load up on produce such as tomatoes, which are currently overflowing at farmers markets.

This is one of the dishes I have come to rely on when I don't feel like cooking – it's as close as I come to waving a magic wand at dinnertime. There's hardly anything to do to get it to the table, and it takes less than half an hour, start to finish.

Like many restaurant owners, Sherri Davey wondered if her business would survive the COVID-19 shutdowns.

It’s hard to turn a corner in downtown Spokane without running into a brewery.

I recently received word that a group of restaurateurs, including Gonzaga basketball alum Casey Calvary, is looking to open a late-night bar and grill that will be open until 3 a.m. and focus on serving those who serve food and beverages.

Winston Churchill once famously opined that "those who fail to learn from history are condemned to repeat it." Did the executives at Coca-Cola HQ heed this warning from across the pond (and the decades)? That's the pending question for fans of Coke Zero Sugar.

This dish captures the shorts-and-a-sweatshirt feel this time of year as we are clinging to summer while cozying up to fall. The summery essence comes from the peak-season eggplant and tomatoes, which are the cornerstones of the recipe. 

I love bacon. In addition to the crispy, smoky strips that I serve alongside scrambled eggs or sandwiched in a BLT, a beautiful byproduct is the fat rendered while cooking that can be used to add great bacon flavor to dishes of all sorts.