Food

Two high-capacity events are sure to fill restaurants surrounding the Spokane Arena and ONE Stadium, and those nearby eateries are ready to fill crowds’ bellies.

In 1974, Iris Hill and her husband, Rod, bought season passes to Expo ’74.

When St. Patrick’s Day comes around, I start to think about an Irish-inspired dinner. Here’s a quick festive one that includes sausage, potatoes, eggs and the secret ingredient that brings out the flavors – beer.

There is nothing unusual about grabbing a couple of cans of tomatoes off the shelf to make a pasta sauce, particularly in the winter when tomatoes are offseason. That’s where this recipe starts. But it quickly veers into uncommonly good territory as these canned tomatoes are roasted. Canned tomatoes are already cooked, so their flavor is somewhat concentrated, but roasting them doubles down on that, further intensifying their umami and imparting a fire-cooked essence. That deep, complex, savoriness anchors this mouthwatering pesto.

For Nicholas DeCaro starting over meant returning to his roots.

Mary Buckingham makes frequent trips to her local post office, where she mails sourdough starter kits to anyone who requests them. But a recent phone call from a postal worker shocked her – she had received more than 1,000 letters in a week.

Lately, in these waning days of winter, I’ve been daydreaming about my favorite comfort meals. Baked potato soup, macaroni and cheese, kashk-o bademjan, lasagna – food that makes you go mmm. New to my list is this bowl of warm, saucy, garlicky, buttery chickpeas. Known as dango in Oman, this version was adapted from the recipe in Rose Previte’s “Maydan: Recipes From Lebanon and Beyond.”

From staff reports

There’s a wide world of chorizo out there. The first sausage is believed to have been made “around 500 years ago on the Iberian Peninsula, where the chiles arrived after the Columbian Exchange,” food writer Rachel Wharton wrote for TASTE. From there, it spread with the people of that region. “Think of any place Spain or Portugal once brutally colonized – the southernmost stretch of the United States, Mexico, much of Central and South America, several islands in the Caribbean – and you can bet all of them now have proud chorizo traditions of their own.”

When Larry Chao saw the vibrant red and yellow Wienerschnitzel restaurant pop up in north Spokane, the California transplant knew a taste of home was around the corner – eventually.

Theodor S. Geisel was born in Springfield, Massachusetts, on March 2, 1904. He graduated from Dartmouth College and attended Oxford but left before graduating. He is widely known for his prolific work as a children’s book author and illustrator. Most of us know him by his pen name, Dr. Seuss.

Rachel and Dennis Zeigler’s dreams to run a dairy farm have come far since starting out with a milk cow in their backyard.

A reader asked: “Grocery stores are now selling extra large eggs. Do I have to worry about equivalencies in recipes?”

Some things in life hold no mysteries. Think of a Ryan Gosling character, perhaps, or a golden retriever. They offer no depths to plumb, no riddles to solve. With these articles of obviousness, we know precisely what we are getting. And so it is for the Chizza, the newest stunt menu item from KFC, which is clothed in not a single veil, let alone seven.

Paprika is among the pantry staples that don’t get the respect they deserve. Like bay leaves and turmeric, it has been maligned as one note – or worse. The sentiment goes something like this: Is paprika anything more than a flavorless red dust? Does it actually taste like anything?

Comfort is a term often used to describe food or a dining experience. But what does this form of comfort look like?

There’s a scene in the campy 1980s flick “Earth Girls Are Easy” in which Geena Davis picks through her fridge to find something to eat for a trio of hungry, hirsute, primary-colored aliens who just parked their spaceship in her backyard pool. She pulls out a box of Pop-Tarts with great enthusiasm, as if she just discovered the secret to feeding extraterrestrials.

Baking is science, we’re often told – and I love science. So much so that there was a period in college when I flirted with going into medicine. (I’m the daughter of a doctor, I couldn’t help it!) Alas, it was short-lived.