Adriana Janovich

There’s no salmon like cedar-planked salmon. Incredibly moist, tender and perfumed with woodsy and smoky flavors, it might be my favorite way to enjoy this staple of the Pacific Northwest.

The Scoop has been serving up a little bit of Belgium for two years now. But the South Hill ice cream shop only recently began making its own Liège-style waffle batter in-house. And customers are noticing the difference.

James Pants is coming home. The Germany-based deejay and multi-instrumentalist hasn’t performed in Spokane since moving overseas more than three years ago. Saturday, he’s closing out the second day of the 10th annual Elkfest.

Perhaps you consider them unsightly. Those bright yellow blossoms – self-pollinating, deeply rooted, difficult to dig out – constitute one of the biggest blights of a manicured lawn.

It’s almost dizzying – all of those people perusing baskets full of just-picked leafy greens, plates of freshly baked goods and stacks of wood-fired pizzas, hot and melty, right out of the handcrafted, mobile oven. Customers buy from and barter with farmers and artisans against a backdrop of live music, sunlight and laughter. Nearby patio seating offers perches from which to watch the hubbub.

Dining options are multiplying in Kendall Yards, the development just north of the Spokane River and west of the Monroe Street Bridge. Three new eateries have opened – or are slated to open soon – joining Central Food, the restaurant that has anchored the up-and-coming neighborhood’s food scene since 2012.

First, a disclaimer: I am not vegan. Butter? I’m a fan. Eggs? I like them, too.

Greg Kauwe learned to make egg rolls in Japan, where, he said, “Everyone makes egg rolls.” He had moved to Osaka to teach English after high school, spending two years in the metropolis on the country’s main island and expanding his culinary skills.

Quick Look: Might want to wear a bib. The 60-plus dishes in this book will probably get your hands dirty, not to mention your shirt. Inspired by American comfort, diner and fast food, these recipes aim to offer upscale versions of old favorites such as fried chicken, cherry pie and blueberry pancakes. What’s Inside: Described as “the best worst food you will ever eat,” recipes in “Dirty Food” aren’t super fancy, but they are grown up – and good. Hearty and messy burgers, sandwiches, wings and ribs fill the pages, which are designed to look, well, dirty. Sprinkles, seeds, powdered sugar, crumbs and syrup look like they are spilled across the pages. Recipes appear to be printed on napkins, papers and trays. They’re divided into chapters by meal type: brunch, hot and cold sandwiches, bowls, take-out, sides, treats, beverages and barbecue, ribs and wings. Best of all: each recipe is accompanied by a photograph. The photos are deeply hued and evoke the feeling of a semi-industrial, sorta vintage, hipster diner. Dishes are presented on wood with chipped paint, discolored metal and dented trays.

This isn’t your dorm-room ramen. It’s deep bowls brimming with Japanese noodles, barbecued pork, braised bamboo shoots, seaweed and broth topped with bean sprouts and hardboiled eggs. It’s rectangle plates of skewers of shishito peppers, rice cakes, bacon scallops, and lamb or chicken.