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Spokane, Washington  Est. May 19, 1883
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A&E >  Food

Cornbread upgrade

As autumn nights grow colder and longer – and hearty soups, stews and chilis make their way to the dinner table more frequently – cornbread makes a comforting complement, especially if it’s moist and flavorful. However, even if the golden slice is smothered with butter and drizzled with honey, it’s oftentimes uninspiring.
A&E >  Food

Food documentary hits Magic Lantern

A new documentary exploring genetically modified crops is coming to the Magic Lantern Theatre. In “GMO OMG,” director Jeremy Seifert searches for answers to questions about how genetically modified foods affect the planet, people’s health and food choice. His quest to see what’s on people’s plates takes him as far away as Haiti and Norway.
A&E >  Food

‘Soups & Stews’ has tastes for all seasons

Quick look: This soup-er encyclopedia features the magazine editors’ top 150 “triple-tested” recipes for soups and stews, including vegetarian options and ethnic inspirations. What’s inside: There are soups for all seasons – from Summer Corn Soup with Crisp Prosciutto to Pumpkin Soup with Sage and Gruyére Croutons or Turkey Chili. Recipes are divided into five sections: puréed soups, bisques and chowders, hearty soups, stews and chilis, and homemade stocks and broths. There are traditional soups – Classic Tomato, Classic Chicken Pot Pie, French Onion, Matzo Ball – as well as flavorful combinations – Tomato-Fennel Soup with Orange, Roasted Red Bell Pepper Soup with Star Anise, and Turkey Soup with Ginger, Lemon and Mint. Ethnically inspired options include Colombian Chicken Soup, Thai Hot and Sour Shrimp Soup, Brazilian Chicken and Shrimp Stew, Moroccan Vegetable Ragout, and Pasta e Fagioloi. Recipes are listed at the front of each section as well as the index. The book also includes how-to tips for freezing and puréeing soups as well as choosing, storing, prepping and chopping certain vegetables and spices. There are “more about” explanations, “make ahead” options and suggestions for substitutions – chicken for turkey, for instance. Recipes also include nutrition information as well as the name of the contributor.
A&E >  Food

Sweet competition

Bob Lombardi is back on the Food Network. The Spokane Community College culinary arts instructor appears in the first episode of the third season of “Halloween Wars,” which premieres at 9 p.m. Sunday.
A&E >  Food

Sweet, smoky flavors in squash soup

Hearty soups with seasonal ingredients can be warm and comforting on a cold, autumn night. This Butternut Squash Soup with Apple and Bacon from “Fine Cooking Soups & Stews” features finely chopped fresh sage as well as sweet and smoky layers. Use an additional half cup of fruit to highlight the tart-sweet taste of the apple. For even more flavor, opt for apple-smoked bacon and top the puréed soup with freshly ground, multicolored peppercorns and crumbled chevre. Garnish with sprigs of fresh sage. Butternut Squash Soup with Apple and Bacon
A&E >  Food

Try heat, cheese in your cornbread

Warm up on a chilly autumn evening with a comforting bowl of chili or soup accompanied by a moist and flavorful chunk of cornbread. Here’s Ina Garten’s original Jalapeño Cheddar Cornbread recipe, along with my adaption for Bacon and Cheddar Cornbread with Scallions and Sundried Tomatoes as well as a recipe for White Bean and Chicken Chili from allrecipes.com. Ina Garten’s Jalapeño Cheddar Cornbread
A&E >  Food

‘Familiar Tastes’

These recipes come from Abby McAllister’s cookbook, “Familiar Tastes in a Foreign Place,” a fundraiser to help cover her family’s adoption costs. The Valleyford wife and mother of three boys is hoping to adopt siblings from the Dominican Republic, where she’s been living and teaching for more than three years. Mango Cobbler
A&E >  Food

Greek Dinner Festival begins Thursday

Get your Greek on at the 78th annual Greek Dinner Festival this weekend. The three-day event begins Thursday and features baklava, souvlakia, Greek coffee, traditional Greek dancing, cooking demonstrations and more things Greek.
A&E >  Food

Hayden’s Gadsby proves great with quinoa

To the Incas, quinoa – high in protein and rich in amino acids – was a sacred crop, the mother of all grains. For Edwina Gadsby, of Hayden, it’s a winning ingredient.
A&E >  Food

Start Greek prep with beef kapama

To help get you ready for this weekend’s annual Greek Dinner Festival, we pulled this recipe for beef kapama out of our archives. Holy Trinity Greek Orthodox Church shared the recipe in 2007. Beef kapama
A&E >  Food

Tonight’s INCA After Dark set to serve up salmon ceviche

Learn new ways to cook the Pacific Northwest’s most famous fish at INCA After Dark tonight. On the menu: salmon ceviche with mango, lime and cilantro; steamed salmon en papillote with olives, tomatoes and capers; and Korean salmon meatballs with kimchi mayo.
A&E >  Food

Townshend Cellar’s new tasting room is apple of winemaker’s eye

In 2000, Don Townshend opened Townshend Cellar and helped make Green Bluff – land of the apple orchard – famous for cabernet and merlot. It grew into one of Spokane’s biggest winemaking success stories, largely on the strength of its popular T3, Vortex and Red Table blends. In recent years, Townshend also acquired several other Spokane-based wineries, including Caterina, Lone Canary and Mountain Dome, which continue to sell under their own labels.
A&E >  Food

Valleyford woman pens cookbook to help others adjust

Meal planning for a family of five is never easy, but imagine doing your grocery shopping in a country where you don’t speak the language, and many of the foods are unfamiliar to you. That’s what happened to Abby McAllister when she and her husband, Harley, left Valleyford to teach school in the Dominican Republic three years ago.
A&E >  Food

Blue Ribbon bakers

And the winners are … Recipes for honey whole wheat bread and turtle pizza won the top prizes in the 2013 Spokane County Interstate Fair’s Best Baking Contest, sponsored by Fleischmann’s Yeast.
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