Adriana Janovich

The secret to making cheesecake that’s light and airy, with a rich and creamy yet feathery texture, is simple and twofold. Low and slow.

A new outfitter offers the chance to glamp, or camp glamorously, from Spokane to Alaska, dining along the way on local ingredients prepared by a private chef in a mobile commercial kitchen. Northern Adventure Tours aims to reinvent the classic American roadtrip, providing private vehicles and luxury camping accommodations (Read: canvas tents with queen-sized beds and other amenities like Wi-Fi and hot showers) as well as gourmet meals.

Spokane’s 38th annual Lilac Bloomsday Run brought together thousands of family and friends, who spent their Sunday celebrating spring and fitness.

Madeleine’s Café & Patisserie, which has anchored the corner of Main Avenue and Wall Street in downtown Spokane for nearly seven years, plans to relocate. The café opened in June 2007 at 707 W. Main Ave. The plan is to move into its new space at 415 W. Main Ave. by Oct. 1.

Quick Look: Just in time for wedding season, this bible for couples’ cooking helps two-person households limit leftovers, curb kitchen waste and prepare perfectly portioned and delicious dishes. Make dinners, desserts, breakfasts and other entrées for two, not the typical four to six servings. What’s Inside: The 650 tested recipes in this comprehensive collection come from what is perhaps America’s most trusted brand for home cooking. A hundred are labeled light; 150 can be made within 30 minutes. And some fall into both categories.

Rich and creamy, avocados are quite possibly the perfect fruit. When they’re ripened and ready, they don’t last long at my house. If I’m not trying to save them for a specific recipe, I don’t need anything to enjoy them but a little sea salt and freshly cracked pepper – and a fork. If it wasn’t for their alligator skin and large pit, I would eat them like apples. I love avocados that much.

Douglas LaBar planned The Mason Jar via email from Italy, where he was studying for a master’s degree in food sustainability and ethics. When the corner location in downtown Cheney became available, his mom – and now business partner – emailed information and photos, and they began designing the space and configuring menus.

When Andras “Andy” Zaborski escaped Hungary, he carried hope for the future, love for his mother’s old-country cooking – and not much else. He was 20 when he walked across the border into Austria, fleeing the Soviet response to the ill-fated Hungarian Uprising in 1956. It would be nearly 10 years before he saw his mother or tasted her home cooking again.

When it warms up and stays lighter out later, restaurants around the Inland Northwest add a favorite seasonal menu item: fresh air. It’s still fairly early in the outdoor dining season. Many restaurants in this region wait until May to open their patios. But customers have been inquiring about sitting outside since the spring equinox.

When it warms up and stays lighter out later, restaurants around the Inland Northwest add a favorite seasonal menu item: fresh air. It’s still fairly early in the outdoor dining season. Many restaurants in this region wait until May to open their patios. But customers have been inquiring about sitting outside since the spring equinox.

Quick look: Chicken keeping isn’t for everyone. This guide gives would-be hen owners an education in egg-laying and provides more than 100 fairly simple egg-centered recipes – from classics like scrambled eggs and eggnog to elegant asparagus with poached eggs and smoked salmon. What’s inside: This book is divided into two parts.