Adriana Janovich

Theodora “Teddy” Bernier probably cooks potatoes two or three times a week. They’re a staple in her Spokane kitchen, which doesn’t much resemble the one of her childhood home, a Wisconsin farmhouse that sat on some 177 acres and didn’t see electricity until the late 1940s, when Bernier was about 8 years old.

Take a sip of the unaged Milagro Blanco, and “You should be tasting a citrus-y brightness and floral notes,” said Garrett Wellsandt, general manager of Borracho Tacos & Tequileria. The new street-style taco and tequila bar opened nearly six months ago in downtown Spokane with six signature $2 tacos and more than 70 types of tequila, including a dozen that are infused in-house with fresh fruit, herbs, peppers or berries. If you’re overwhelmed with all of the choices or don’t know tequila as well as Wellsandt, he’s happy to give recommendations.

Take a sip of the unaged Milagro Blanco, and “You should be tasting a citrus-y brightness and floral notes,” said Garrett Wellsandt, general manager of Borracho Tacos & Tequileria. The new street-style taco and tequila bar opened nearly six months ago in downtown Spokane with six signature $2 tacos and more than 70 types of tequila, including a dozen that are infused in-house with fresh fruit, herbs, peppers or berries. If you’re overwhelmed with all of the choices or don’t know tequila as well as Wellsandt, he’s happy to give recommendations.

‘Dining At The White House: From The President’s Table To Yours’ By John Moeller with Mike Lovell (American Lifestyle Publishing, $35)

Quick Look: The 16th president of the United States didn’t say much about food in his writings. But, through old cookbooks, period papers and family documents, Rae Katherine Eighmey peers back in time and into his kitchen, adapting 55 vintage recipes for the modern cook in “Abraham Lincoln in the Kitchen: A Culinary View of Lincoln’s Life and Times,” published this month – just in time for his birthday (Abraham Lincoln was born Feb. 12, 1809). What’s Inside: Part biography, part cookbook and part food memoir, this manuscript brings to life the cuisine of the well-to-do from 1820 through 1865. The author shares anecdotes about tracking down and attempting original recipes as well as updating them for today’s kitchens as though she’s discussing them with an old friend. Recipes are tucked at the end of each of the 14 chapters, after descriptions, vignettes and musings.

St. Germain, the delicate elderflower liqueur from France, makes an aromatic addition to all kinds of cocktails. In fact, the floral, slightly sweet and citrus-y spirit is so versatile it’s become known in the beverage industry as “bartender’s ketchup.”

Soft and sweet, divinity is a classic confection. Traditionally, the versatile, melt-in-your-mouth candy is snowy-white, flavored with vanilla and sprinkled with pecans or walnuts. But it can be tinted any color and flavored with any extract.

Midcentury modern meets breezy, contemporary style at Adam Hegsted’s new light-filled eatery in Kendall Yards. With its large-windowed walls and black-and-white, chrome-trimmed tables, the breakfast-and-lunch spot serves classic diner fare as well as re-imagined takes on traditional brunch items.

Midcentury modern meets breezy, contemporary style at Adam Hegsted’s new light-filled eatery in Kendall Yards. With its large-windowed walls and black-and-white, chrome-trimmed tables, the breakfast-and-lunch spot serves classic diner fare as well as re-imagined takes on traditional brunch items.

Free-formed and open-faced, galettes are relatively easy to prepare, slice and share. These characteristics make the classic but unfussy – and very versatile – French tarts perfect for dinner, dessert, even breakfast.

Latah Creek Wine Cellars is hosting its first Dinner with the Winemakers. The meal, catered by Ambrosia Bistro and Wine Bar using recipes from Latah Creek owner and cookbook author Ellena Conway, takes place Friday in the winery’s warehouse and tank room.

MOYIE SPRINGS, Idaho – Springs of Hope didn’t set out to become an in-demand dairy specializing in raw whole milk. When Sam and Danielle Wray bought the ranch in late 2008, their vision was to start a German Baptist Brethren youth ministry on 196 quiet acres of timberland and pasture at the base of Goat Mountain.

The hunters I asked all said the same thing: Whatever you do, they stressed repeatedly, don’t overcook it. With this advice in mind, I recently made my first attempts at cooking game.