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

Best of lentil festival cook-off combines peppers, cheese, bacon

The winning recipe from the 2010 Legendary Lentil Cook-off is a tartlet that showcases lentils, vegetables, herbs, cheese and bacon in mini phyllo shells. Linda Rohr, of Darien, Conn., took home the top prize of $1,000 for her Lovely Little Lentil Tartlets. The tasters in Reaney Park at this year’s Lentil Festival chose the winner of the contest after tasting the top six entries.
A&E >  Food

Fresh Sheet: Tartlet takes home top prize in lentil event

The recipe for a little appetizer tartlet was the winner of the 2010 National Lentil Festival’s Legendary Lentil Cook-Off in Pullman last month. Tasters chose the Lovely Little Lentil Tartlets by Linda Rohr, of Darien, Conn. She won the $1,000 first prize from the USA Dry Pea and Lentil Council.
A&E >  Food

Golf course restaurant offers new menu, gorgeous view

The white linens on the tables are almost as crisp as the morning air these days. From the broad bank of windows inside the Indian Canyon Restaurant, the view sweeps down to the ninth green and the valley below. Mount Spokane stands on the horizon beyond.
A&E >  Food

Grinder recipe works with chicken, pork or beef

The best weeknight recipes are those that are versatile enough to work not just with what you want, but also what you have. As in this simple recipe for sweet-and-sour chicken. In a creative take on this classic Asian takeout, the lightly sweet and tangy chicken is intended to be nestled into a sub roll. But if you don’t have any or simply aren’t in the mood, it does just as well over noodles, wrapped in a flour tortilla or even – ready? – over rice.
A&E >  Food

Healthy pork chop meal with a seasonal twist

It’s always nice when you can prepare a healthy meal with seasonal ingredients. It’s even better when you can do it using only a of couple pots and pans, making cleanup a breeze. This recipe for roasted pork chops and peaches from the August issue of Real Simple magazine features a sweet and savory topping of fresh fruit and herbs cooked in the same skillet as the meat. The pork and peaches are served over a bed of fluffy couscous to complete the meal.
A&E >  Food

Mentor had the recipe for a full life

Taking a cooking class from Char Zyskowski was more than just a way to sharpen your kitchen skills. It was an invitation to laugh; to be part of her magic; to join the community she created around her table.
A&E >  Food

Creating quick, healthy meals is essential for busy families

Moms like me, whose children have moved on to college and beyond, might get misty-eyed about morning cuddles and bedtime stories, but you won’t find us waxing nostalgic about the back-to-school drill. It’s a huge relief not to have that Mack truck of added obligations barreling our way as summer ends. Getting the family back on an unforgiving school-year schedule is tough, and capping the day with a sit-down meal can seem impossible. If you care about your kids’ well-being, though, it’s not optional.
A&E >  Food

Farmers markets

Tuesdays Cheney Farmers Market – 3-7 p.m., First Street and College Avenue, Cheney. (509) 235-7320
A&E >  Food

Pig Out in the Park: Some new food, lower prices

I hope you’ve been fasting. Or, that there’s a little bit of give in the waistband of your pants. Yep, it’s Pig Out time again. That wonderful time of year when we all pretend the calories in a funnel cake evaporate if we stand while we eat it; that chocolate-covered bananas still count toward our daily servings of fruit; and that 50 ways to love your love handles isn’t really so bad.
A&E >  Food

Sustainable September packs a tasty lineup

"Sustainable” is the September watchword in Spokane, but where does one start? Consider the food on your plate. Sustainable September, a monthlong series of events sponsored by Community-Minded Enterprises, includes several events just for locavores.
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