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

Culinary calendar

Tasteful Thursdays - Enjoy live music while sampling a variety of food. There will also be in-chair massages, gift-making ideas with recipes and in-store demonstrations. Thursdays through December, 5-7 p.m., Moscow Food Co-op, 121 E. Fifth St., Moscow, Idaho. (208) 882-8537. Ladies Night Out - The third annual event for women includes a buffet dinner, silent auction and live auctions. Items up for bid include jewelry, clothing, gift baskets, gift certificates and a seven-day cruise. Proceeds benefit Spokane Valley Partners. Call for tickets or visit www.svpart.org. Thursday, 5:30 p.m., Mirabeau Park Hotel, Sullivan and Interstate 90. $50. (509) 927-1153.
A&E >  Food

Healthy alternatives for stuffed chicken

Any meal that is golden and crunchy on the outside and oozes rich melted cheese from inside is bound to be a diet buster, right? Not always. Though cheddar- and Gorgonzola-stuffed chicken breasts sounds like a health hazard, this recipe is totally reasonable.
A&E >  Food

How to brew the perfect cup of tea, from traditional to exotic

‘As a child, I made peppermint tea from the backyard,” says Dawn Kiki, owner of Brambleberry Cottage and Tea Shoppe. “It was every girl’s dream to have tea parties.” While the hectic pace of modern life makes daily tea parties impractical, taking time to brew a proper cup of tea is a great way to slow down and savor life, even if just for a few moments.
A&E >  Food

Honey, sesame oil add flavor to flank steak

Pacific-Rim Glazed Flank Steak is flavored with bought teriyaki sauce mixed with onion and honey. This Asian-inspired entree is ready in less than 30 minutes. I made deep crosshatch cuts on both sides of the steak to shorten the marinating time.
A&E >  Food

Classic scary face makes holiday cookie sandwich

Molasses and spice make for great autumnal flavors. In this cookie sandwich we’ve taken a chewy gingerbread pumpkin cut-out cookie and added fun jack-o’-lantern faces and a lightly sweetened cream cheese filling. For another fall theme, the cookies also could be made with leaf-shaped cutters.
A&E >  Food

Former Café Marron drawing a crowd with new Italian menu

Italia Trattoria is barely two months old, but already feels more like a comfortable friend than neighborhood newcomer. The inviting sounds spilling out into the Browne’s Addition neighborhood during a late summer visit might have been enough to cause anyone to make a detour with their dinner plans – if there had been a seat left in the house.
A&E >  Food

Fresh Sheet: Farmers markets relish insider trading

That chill in the air means more than just frost on the pumpkin – it means that area farmers markets are winding down for the season. Never fear, market junkies: Three markets are extending the season by moving inside. Look inside today’s Food section for details on the dwindling number of area markets.
A&E >  Food

Halloween sangria that’s sweet, slimy and swampy

Up the gore factor of this Halloween sangria – designed to resemble swamp water but to taste like a sweet autumnal nectar – by adding a drizzle of green swamp slime to the rim of the serving glasses. Making edible slime is a snap. In a wide, shallow bowl, mix together a few drops of green gel food coloring and about 1/2 cup of glucose syrup (light corn syrup also can be used), which is available online and at baking and craft stores.
A&E >  Food

The crush of fall appears promising for wine drinkers

Autumn is an especially exciting time for both wineries and wine drinkers. This year’s harvest has been a nail-biter, as a result of the summer’s unusually cool weather, and a series of uncharacteristic rainy spells in September.
A&E >  Food

Dinner in Minutes: Autumn calls for German-style eats

Autumn is harvest time in much of the world. Oktoberfest in Munich, celebrating the arrival of the new production of beers, is a time to reap the fruit of Germany’s rich harvest. Pleasant memories of beer-hall dinners inspired this simple German-style dinner of Glazed Pork With Caraway Cabbage.
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