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

Valleyford’s Franks wins lentil cook-off

The winning recipe from this month’s lentil cook-off in Pullman – submitted by a Valleyford resident – mixes crimson lentils with honey, almonds, coconut and more sweet and hearty ingredients for a granola that impressed the judges. Patricia Franks won $2,000 for her submission, chosen from 117 entries. Crimson lentils are small and often orange, actually, and they cook quickly because their skins have been removed.
A&E >  Food

Appealing recipes pack ‘Best Lunch Box’

Here’s what happens when I read books like the newly released “Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love” (Chronicle Books, $24.95), by Katie Sullivan Morford. I page through recipes for Medjool date, cream cheese and spinach sandwiches on lavash, curried quinoa with tangerines and dried cranberries and kiddie Cobb salad with crumbled blue cheese. I decide all of them sound fantastic. Simply fantastic.
A&E >  Food

Cool summer sippers

ATLANTA – When Chris McNeill makes the syrups and shrubs that go into his hand-crafted cocktails at Seed Kitchen & Bar in Marietta, Ga., the place smells like a spice rack. Standing behind his bar on a recent day, he is simmering the port-and-pineapple elixir he uses to build Capture the Flag, a wonderfully complex drink that includes Maestro Dobel tequila, lemon, Amaro Ramazzotti and Mexican mole bitters.
A&E >  Food

Embracing anchovies

Maligned and misunderstood, anchovies have long been those stinky little fish that sneak into Caesar salad or top some adventurous person’s pizza. “My father would eat them out of a can,” said New Orleans restaurateur and TV chef John Besh. “If Dad was going hunting, he’d grab a can of smoked oysters or anchovies and crackers and that would be his lunch.”
A&E >  Food

Fresh Sheet

Classes feature Hatch chiles Hatch chiles, cultivated in New Mexico and a favorite among lovers of flavor and heat, have arrived at Spokane’s De Leon Foods.
A&E >  Food

Ten ways to dress up an American classic

Remember when all it took to dress a dog was a squiggle of neon yellow mustard and a splash of ketchup? We’ve come a long way. These days, dogs are dressed to the nines. Never mind all the geographic differences (it seems like every major city now has to claim its own distinct way of doing up a hot dog). Chefs and food trucks are getting in on pushing limits, too, topping hot dogs with everything from kimchi to mango chutney.
A&E >  Food

Beyond cobblers

ATLANTA – In the South, peach cobbler is the go-to dessert of summer. But with a bounty of berries, plus cool season imports like rhubarb, it’s easy to spice up the season with some different takes on the rustic pan-baked combo of fresh fruit topped with sweet crust.
A&E >  Food

Campground cuisine

Camping season is in full swing here in the Northwest. For me, one of the most enjoyable parts of camping is dining al fresco, cooking over a campfire and sharing a delicious meal as the sun sinks into the earth. Appetites soar after long days of hiking, swimming and exploring, making a hearty and satisfying meal especially important. Meals at the campsite need not be boring or bland. If you plan ahead and do some work at home, meals can be tasty, as well as easy and quick, leaving you with more time to enjoy the wild.
A&E >  Food

Farmers markets

Idaho Tuesdays Tuesday Growers Market - 4-6:30 p.m., through Oct. 8. Moscow Food Co-op parking lot, 121 E. Fifth St., Moscow. (208) 882-8537.
A&E >  Food

Fresh Sheet

PNW Co-op Specialty Foods will host a lentil cooking demonstration stage at the National Lentil Festival in Pullman starting Friday. The stage will be co-sponsored by Whole Foods Market and features a panel of experts and cooking demonstrations.
A&E >  Food

Grill up steak fajitas for quick, tasty meal

Enjoy the earthy flavors of the Southwest with this steak fajita. The steak and vegetables are grilled and then stuffed into flour tortillas for a tasty, quick dinner. The marinade in the recipe works well for the steak; however, you can save a little time by substituting a purchased fajita sauce. Corn and roasted red peppers give color and flavor to the side salad. Here’s how to make it:
A&E >  Food

Zucchini Parmesan puts abundant veggie to good use

It’s a coincidence that it was National Zucchini Day when I tested this dish for Dinner Together. Some like to call it National Leave a Zucchini on Your Neighbor’s Porch Day, but after you make this dish, you won’t be afraid to accept those monster squash.
A&E >  Food

Enjoy the season’s bounty

Washington and Idaho farmers markets are celebrating national farmers market week with events, recipes and fun at the markets. Here’s a recipe from the Washington State Farmers Market Association to help you celebrate with the abundance farmers are bringing to the market this time of year.
A&E >  Food

New JunoBar free of gluten, dairy and soy

BumbleBar has a new gluten-free, dairy-free, soy-free and mostly raw addition to its organic snack bar family. The Spokane-based company owned by Liz and Glenn Ward has created the new JunoBar, which is set to hit store shelves by the end of the month.
A&E >  Food

Pickled veggies while you wait

Everyone loves a good homemade pickle. But not everyone loves to break out the canning equipment for the occasion. But these pickles come together so quickly, they’ll be ready to enjoy by the time you’re done making dinner. They’re great slipped into your sandwich or burger or served alongside just about any barbecue. They also make a great addition to green salads and pasta salads. And this recipe can be used for other vegetables, too. Try pickled carrots or cauliflower.
A&E >  Food

Rubbed the right way

Boneless, skinless chicken breasts are literally THE white meat of the meat world. They are a great lean protein, quick and easy to prepare, freeze well, and take to just about any flavor or cuisine you care for. But they also can be rather dull. So we’ve come up with three ways to jazz up this weeknight staple. First, we created a spice rub. It’s as simple as it sounds – you stir together a few spices, rub it into the meat, then slap it on the grill or into a pan on the stove. It’s a great option to use on a sandwich since the breasts are pounded out flat before cooking.
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