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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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The only hard-boiled egg recipe you’ll ever need

There are countless methods for making hard-boiled eggs, and as many opinions regarding which is the right one. The whole exercise can be frustrating, particularly for those of us who boil eggs only once or twice a year. Do I start the eggs in cold or hot water? How long do I boil them for? Should I shock them in ice water? And if so, when? And what about steaming eggs, or cooking them in the oven?

Egg market drowning in supply sends prices to lowest in a decade

Supplies in the U.S. have surged so much in recent months that prices are the lowest for this time of year in at least a decade. It will probably take awhile for consumers to eat through the surplus inventory, so the government is predicting egg costs will drop more than any other food group in 2017.

Eggs with hats: Our history with certain foods informs a lifetime of emotions

You won’t find this dish on restaurant menus. Instead, sneak into a home where toddlers roam, piles of toys act as traps, and where outrageous requests, like “Please don’t put the dog’s foot in your mouth,” are greeted with desperate and angry shrieks. In the kitchen, a mother aimed at appeasement will know what to do.

The go-to green: Spinach useful far beyond salads

Popeye was right. Spinach is mighty tasty and good for you, too. And in the world of super-food greens, this old favorite still has plenty to offer both in flavor and nutrition.