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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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Fresh Sheet: A cooking opportunity to Relish

Tickets are on sale for the Relish Cooking Show and Expo next month. Relish magazine and the Coeur d’Alene Press are sponsoring the show Dec. 2 at the Greyhound Park and Events Center in Post Falls.

Cookbooks offer feast of ideas for healthy family meals

The kids have been back to school now for a little better than a month, so you know what that means: It’s just about time for the dinnertime rut. It’s easy to stick to the regular rotation for family meals. Everyone eats and no one gets their Spider-Man underpants in a bunch when something unexpected and/or green shows up on the plate.

Fresh Sheet: Sticky Fingers honored by Cooking Light

After more than 23 years, Sticky Fingers Bakeries is still walking off with awards. The Spokane-based company, probably known best for its scone mixes, is featured in the October edition of Cooking Light magazine. Editors gave Sticky Fingers’ Orange Curd a nod in its 2010 Taste Awards in the Best in Condiments category.

Winner’s original recipe differs slightly

Spokane cooking teacher Paula Mannino loved competing in the LG Electronics “Taste of Something Better” contest, but she was concerned about a few changes the company made to her recipe before sharing it with The Spokesman-Review for a story in last week’s Food section. Mannino says the differences may seem small, but she fears that the texture of the dish suffers and she’s worried someone could choke on the pieces of a bay leaf if they follow the instructions in the edited recipe to crumble it before adding it to the polenta. Instead, she recommends simply breaking the bay leaf in half so the pieces are easy to find and remove before serving.

Local fair winners share recipes for tempting cakes, breads

The Spokane Interstate Fair wrapped up its annual run on Sunday, but you can get another taste of the fun by trying one of the winning fair recipes. Three first-timers took home the top prizes in this year’s sponsored baking contests.

Fresh Sheet: Book presents useful tips on outdoor cooking

Summer weather is fading fast, but there’s still plenty of time to fire up the grill for easy backyard fare. Spokane authors Bonnie Clark and William Maltese’s new book, “Back of the Boat Gourmet Cooking: Afloat, Poolside and Backyard,” will help cooks take the menu beyond burgers and dogs without too much fuss.

Taste of cook-off victory has Spokane woman hooked

Paula Mannino is hooked. The Spokane woman, who teaches Italian cooking classes at her home, says she’s thinking of becoming a cooking-contest junkie after a recent win in the second annual LG Electronics “Taste of Something Better” competition.

Kitchen Engine turns four years old

The Kitchen Engine celebrates its fourth anniversary with three days of tastings, demonstrations and classes starting at 8 a.m. today. Doma Coffee Roasting Company will brew cups of organic, fair trade and locally roasted coffee until noon. Customers can grab a free sample and enter to win door prizes.

Mentor had the recipe for a full life

Taking a cooking class from Char Zyskowski was more than just a way to sharpen your kitchen skills. It was an invitation to laugh; to be part of her magic; to join the community she created around her table.

Authors weigh in on ‘real’ cooking

A question-and-answer session with Ken Albala and Rosanna Nafziger, authors of “The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time.”

Food preservation book moves beyond modern canning

Tomatoes are ripening, trucks full of peaches are wending their way to farmers markets, and everywhere, home food preservation enthusiasts are working frantically in their steamy kitchens to put it all by, listening expectantly for their hot jars of preserves to “ping” as they seal. Canning is such a time-honored tradition in some households – and a “lost art” made popular again by a whole new generation of do-it-yourselfers – it’s hard to remember that it is very modern technology.

Portobello makes great veggie burger

Whenever the word “veggie” modifies “burger,” many people taste skepticism more than anything else. While it’s true that many veggie burgers are nothing more than mushy patties of ground-up produce, this portobello burger is a burger of a different class.

Culinary calendar

Thursday Night’s Dinner - Catered by Two Cooks with Love. Menu includes: honey-glazed pork baby back ribs with whiskey marmalade or lime and chipotle fish tacos. Reservations are requested by today. Thursday, 5-8 p.m., Blanchard Community Center, 685 Rusho Road, Blanchard, Idaho. $19.95/pork or $16.95/fish. (509) 891-5980 or (509) 437-0426. Jelly Belly on Tour - Taste the newest Jelly Belly flavors and enjoy a variety of activities. Friday. 11 a.m.-3 p.m., Spokandy Chocolatier, 1412 W. Third Ave. (800) 323-9380.

Homemade pasta makes a superb summer meal

‘My wife found a pasta maker at a garage sale that was never used,” says Alex Austin, who teaches cooking classes at Spokane’s Kitchen Engine store. “She told me it was my job to figure out how to use it.” Austin admitted that learning to make homemade pasta can be daunting, but it’s worth the effort.

Bayless throws a fiesta

Rick Bayless has spent three decades teasing out the secrets of Mexican cooking, from street-stall grub to high-end restaurant fare. Now the Chicago restaurateur captures the essence of a grand Mexican party in “Fiesta at Rick’s.” This sixth cookbook by Bayless turns classics upside down while actually enhancing their authenticity, with more than 150 recipes that will guide you from a pre-dinner drinks party to a paella extravaganza for the whole neighborhood.

Add-ins boost flavor in turkey burger

Many people mistakenly assume turkey burgers are lean. But depending on the variety of ground turkey used, you can end up with more than 15 grams of fat in a 4-ounce portion. You can buy ground turkey that is 99 percent lean, but you’ll end up with dry, flavorless burgers.