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The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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How to ember grill sweet potatoes for smoky, caramelized flavor

Grilling vegetables is not like grilling meat. I know that, you probably know that, and Steven Raichlen certainly knows that. For one, as Raichlen tells me, “a steak is a steak is a steak, but with vegetables, there’s such an incredible diversity of flavors.”

Grilled stone fruit and yogurt make a luscious, dreamy couple

I’m always a little awestruck when foods that taste especially good together also balance each other nutritionally. Yogurt and fruit are a prime example. From a flavor standpoint, fruit’s juicy sweetness and yogurt’s creaminess and tang play off each other.

Why the Anthony Bourdain voice cloning creeps people out

The revelation that a documentary filmmaker used voice-cloning software to make the late chef Anthony Bourdain say words he never spoke has drawn criticism amid ethical concerns about use of the powerful technology.

Cherry clafoutis is the casual dessert of the summer

Cherry clafoutis is a simple peasant dessert from the Limousin region in France. It features the stone fruit baked in a dish with a flour-thickened custard batter. The plump, juicy cherries are suspended throughout the batter.

Leftovers: Buddha bowls bring everyone to the dining table

In most families, it seems like there is always that one person who is the glue, the one who holds everyone else together. They can take Grandpa Earl with his far-out politics, cousin Fiona with her nose rings and mystic crystals and Aunt Emily with her multiple doctorate degrees.

Water Cooler: Easy homemade garlic bread

What’s a spaghetti dinner without that savory, buttery garlic bread? The store-bought stuff will do, but nothing beats making it at home. There are a couple ways to do it, both of them simple and delicious.