Food

I found this delicious and very easy way to steam fish. It’s in the oven instead of over boiling liquid. It helps retain moisture and flavor. The combination of ginger, scallions and garlic form a flavorful sauce for steamed tilapia. It takes a few minutes to prepare ingredients, but then the oven does the rest of the work.

The Spokesman-Review is looking for the best seasonal drinks in town.

Octopuses can open jars, use tools, solve puzzles and even recognize individual human faces staring back at them through aquarium glass.

Of the nine major food allergens, two are nuts – specifically peanuts (technically a legume), and tree nuts, including almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios and walnuts. (The others are milk, eggs, fish, crustacean shellfish, wheat, soybeans and sesame.) That’s a lot of ground to cover for people with nut allergies, especially because nuts are a common ingredient in all sorts of sweet and savory recipes.

The lights on the orange root beer barrel at Issaquah’s Triple XXX Rootbeer Drive-In turned off last night for perhaps the last time in the retro restaurant’s history. Owner Jose Enciso announced Wednesday that the burger joint, beloved by root beer enthusiasts and classic car lovers, would close permanently Nov. 29.

When choosing between a box of Frosted Flakes and a knock-off brand, more consumers are willing to ditch Tony the Tiger and say: "They're gooood enough!"

From staff reports

While all types of alcohol can cause headaches, especially in people who are prone to migraines, red wine appears to be particularly pernicious. But scientists still aren't sure why it is a catalyst.

The staff at Café Boku Coffee and Crepes have a saying: If you don’t like what you ordered, you can throw it back at them and they’ll make you something better.

Whenever I decide to cook straight from the pantry, one of two things usually results: pasta or beans.

Dorcas Tarbell restocks her 97-year-old father’s fridge from a grocery list he gives her every week. One of the items that’s often on that list is a frozen TV dinner of green bean casserole.

The first time I saw an oven bag in action was well more than a decade ago when I arrived at my husband’s childhood home to find my sister-in-law prepping our Thanksgiving turkey breast, packing in lemon, apples and onions along with the meat. It sort of blew my mind.

”To achieve great things, two things are needed: a plan, and not quite enough time.” -Leonard Bernstein

First dates are famously fraught – there’s a reason they’re the subject of many a movie scene (and group text freak-outs). If they go well, maybe they’ll be mentioned in wedding toasts and reminiscences with doting grandchildren. After all, we’ve always heard that you never get a second chance to make a first impression.

As the holidays approach and we entertain more, I look for wines that are not the same-old yet won’t strain the wallet. Here are three, including a quaffable white from Gascony and two high-altitude wines from northern Italy made from less-familiar grape varieties.

Martha Domitrovich wants you to come over for dinner. It’s something she’s done for family, friends and near strangers over the years.

When I started celebrating Thanksgiving with my stepfather, Bob, I learned that though he’s not much of a dessert person, he doesn’t consider the Thanksgiving meal complete unless it involves a slice of pie. Some people skip dessert on Thanksgiving – after all, there’s a lot of food to fill up on. But like Bob, I like to end a big meal on a sweet note.

With Thanksgiving quickly approaching, many cooks will be tackling a whole bird. And if you’re roasting a turkey or chicken for the first time or if it is something you do only a few times a year, you may be confused about what to do with the giblets, or organs, often found inside the bird. If your first instinct is to throw them in the trash – don’t. That’s a lot of flavor that you’d be wasting. Here’s what you need to know to put turkey and chicken giblets to good use.

The roasted vegetables you’ll probably have left over from Thanksgiving may be unintended extras, but once you realize what a treasure they are, I bet you’ll roast a batch regularly just to have them at-the-ready in the refrigerator all season long, like I do. I dip them in hummus as a snack, chop and pile them onto avocado toast, and stuff them into omelets and frittatas. They are easily reheated to be served as a side with roasted chicken or any other protein, and they add seasonal splendor to everyday salads.