Food

From staff reports

Leftover rice is something many of us have on hand often, whether it’s surplus from a takeout order or homemade batch.

The question of who owns a recipe comes with a large dash of uncertainty.

Kate Otterstrom and Julia Child have a few things in common: They both love the book, “My Life in France” (written by Child, adored by Otterstrom); they both love food; and they both took several years to get their first cookbooks published (Julia Child: nine, Kate Otterstrom: 12.)

If you have ever wandered the streets of downtown Spokane during the late hours of the night, you may have noticed that there are not many eateries open. Wyatt Campbell, who was until recently the sous chef at Gander and Ryegrass, has created a company that seeks to remedy the late-night munchies.

Whenever there are random bits of crisped cheese lingering on a baking dish or sheet pan, chances are you’ll find me hovering over it, picking it clean of the irresistibly crunchy pieces. I can never seem to get enough of them, which is why I find this recipe – which provides an entire pan full – so enticing. In it, mounds of grated Parmesan cheese are baked to form crunchy golden disks beneath tender, lightly smashed broccoli florets. The cheese acts as a savory platform for each piece of broccoli, staying a bit pliable where it touches the vegetable, and forming a deep brown, crunchy matrix around it.

From staff reports

I half-joke that my Russian upbringing made me part Husky. I get so giddy when I see fresh snow, I want to stop doing everything – sorry to my work colleagues – and just revel in the magic and serenity of a world blanketed in white. And I want to do it with a steaming cup of hot chocolate in hand.

Sarah Penn, a Seattle restaurateur who served small plates before the crest of the tapas craze and who was a mentor to many women in the industry, died Jan. 23 in hospice care. She was 57.

A small-town eatery in southeast Washington was listed Wednesday as a James Beard Award semifinalist for best new restaurant.

We already know that what we eat affects our bodies. Now a growing body of research suggests our food choices can also affect our minds.

The recipe for a “sleepy girl mocktail” is simple, and its promise is alluring: swirl a spoonful of magnesium into a fizzing glass of seltzer and tart cherry juice, take a big sip and get the best sleep of your life.

To drive-thru or order at the register at a fast food restaurant is the question. Much of Spokane prefers to go with the former.

One of my husband’s favorite dishes when we dine out is Baked Stuffed Shrimp. I decided to bring the restaurant experience home and created a simple version that is tender, with a moist flavorful stuffing.

People from all walks of life – food writers, chefs and maybe your mom – warn of freezer burn, the boogeyman lurking in our kitchens waiting to take hold of our precious frozen foods. But what is freezer burn, and how do we stop it? And if it does latch on to a bag of chicken breasts or a loaf of bread, is all lost?

I love coffee and the precision that goes into brewing a cup of craft mud (trademark pending). It appeals to the part of my brain informed and influenced by my late father, a civil engineer. We shared a belief that perfection is attainable if you sweat every single mind-numbing detail, alienating anyone within a 25-foot radius in the process.

The original recipe for Caesar Salad is on the South Hill courtesy of a nonagenarian.

USA Today readers have named Spokane’s Indigenous Eats the No. 4 best new restaurant in the U.S.