Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Clear Day 90° Clear

Tag search results

Tags let us describe our content with keywords, making it easier to find what you're most interested in. Use the search box to look for tags, or explore our coverage with the lists below.

Adventist Joseph Nally says a vegan lifestyle leads to life of happiness

There’s actually such a thing as a “bad vegetarian.” At least, that’s how Joseph Nally once identified himself. In his desire to be healthy and to lessen his impact on the environment, Nally vowed 10 years ago to refrain from eating meat as well as eggs and dairy products. But he still felt bloated and sluggish, he recalled.

A classic dessert for the Fourth

There are some scrumptious-looking discoveries in the new “United Cakes of America: Recipes Celebrating Every State.” In Warren Brown’s new cookbook, a follow up to “CakeLove,” he honors each state with a recipe and throws in a few American classics for good measure. He includes an apple cake for Washington and huckleberry cake for Idaho, but it’s the perfect time of year for Strawberry Shortcake.

Unleash new flavors on the grill with dry rub as key ingredient

Here’s a simple way to spice up Dad’s grilling repertoire: Give him a rub. Whether you throw one together yourself or buy one, dry rubs give meats an instant upgrade of intense flavor on nights when you just want to throw something on the grill. When there’s time for low and slow, rubs are an essential way to add depth and layers of flavor to barbecue.

Mussels good for the body

Mussels may boost your mood as well as your heart. When cooked, mussels open up and reveal a morsel of sweet meat that ranks as a top food for omega-3 fatty acids. The May/June issue of EatingWell magazine reports how good omega-3s are for the brain – improving moods and possibly mental health – as well as having heart-health benefits.

Making rich, delicious Mozzarella is really a whiz

With a gallon of milk and a few basic kitchen tools, you can make mouth-watering mozzarella cheese in less than an hour. “I love mozzarella. You can do it with kids and it’s quick,” says Fresh Abundance owner BrightSpirit Hendrix, who will be teaching a cheese-making class at her nonprofit community farm later this month.

Marinated flank shines in sandwich

This ginger-soy marinated flank steak can be grilled and enjoyed on its own or turned into this Asian-inspired sandwich by surrounding it with crunchy toasts, sweet and spicy mayo and a generous handful of peppery, fresh watercress. Marinate the steak in the morning for a quick and delicious supper from the grill.

Chopped pork makes memorable sloppy joes

The idea behind this pork version of the sloppy joe sandwich wasn't just to come up with an alternative to ground beef. I wanted something with a totally different – dare I say, meaty – texture. Because face it, sloppy joes may be tasty, but the flavor and texture of whatever meat goes into them usually gets lost beneath a heavy sauce.

Rubs rescue bland cuts

The trouble with lean meats such as boneless, skinless chicken breasts and pork tenderloin is that they lack the flavor of their higher-fat cousins. But that doesn’t mean flavor can’t be added.

Culinary calendar

Cooking Classes at the Kitchen Engine - Today, Whole Grains with Amy Grady, 6 p.m., $30. Pre-registration is required. The Kitchen Engine, 621 W. Mallon Ave. No. 416. (509) 328-3335. Saturday Drop-in Tastings - Sample wine and beer from the people who craft and sell them in the market. Complimentary one ounce pours. Saturdays, 3-6 p.m. through July 31. Rocket Market, 726 E. 43rd Ave. (509) 343-2253.

Arrival of spring salmon has cooks fired up

Spring salmon season has arrived and with it, the sticker shock over the price of those first fish from the Copper River in Alaska. Paying upwards of $20 a pound can take a bit of the joy out of eating the fish famous for its rich flavor and sky-high levels of omega 3, but those soaring prices will likely come down to earth soon.

Navy to drop in at Kitchen Engine

The U.S. Navy Week celebrations in Spokane this week include a stop at The Kitchen Engine. Navy culinary specialist Demontray Braswell and an assistant will be preparing bruschetta and other recipes Thursday from 11 a.m. to 3 p.m.

Cookbooks offer chefs new ways to ham it up

Cookbooks these days often sport long taglines. But porkistas are refreshingly to the point. Three letters seem to suffice. “Pig,” by cookbook writer James Villas, is nothing less than a poem of porcine devotion, an ode to the idea that if everything’s better with bacon, everything else is better with anything hog-related (think skillet cornbread with cracklins). A born-and-bred Southerner, the author offers a jowl-to-tail primer on the animal’s parts and their uses, including 300 recipes.

Culinary calendar

Sushi Making Class (Japan Week) - Thursday at 6 p.m., Mukogawa/Japanese Cultural Center, 4000 W. Randolph Road. $20/class. (509) 328-2971. Downtown Indoor Farmers Market - Featuring bread, pastries, eggs, grass-fed beef and crafts. Thursdays. 11 a.m.-3 p.m., Community Building Lobby, 35 W. Main Ave. (509) 475-1676.

Grilled corn makes great salsa substitute

With tomatoes in short supply and prices high, a simple bowl of fresh salsa can start to feel a bit like a luxury item. So maybe it’s time to ditch the tomatoes and try another of summer’s stars as the main ingredient. This recipe for grilled corn and red onion salsa uses inexpensive frozen corn kernels, grilling them on a cedar plank to add plenty of flavor. When available, corn on the cob is even better. Simply rub each ear with oil and grill over medium heat until lightly browned. Slice off the kernels using a serrated knife, then proceed with the recipe.

Lost dessert recipe located

Readers called this week looking for help finding and fixing recipes. Diane Johnson misplaced an easy, elegant posset recipe published in The Spokesman-Review last year. I found the custard-like dessert in a story correspondent Carol Price Spurling wrote about the foods she enjoyed while traveling and cooking in Ireland.

Culinary calendar

Wine and Art – A benefit for the Coeur d’Alene Arts and Culture Alliance, featuring the wines of Walla Walla and the artwork of Mel McCuddin. Wineries include: Adamant Cellars, Elegante Cellars, Kontos Cellars, Lowden Hills Winery, Skylite Cellars and Sweet Valley Wines. Thursday, 5:30-7:30 p.m., $20 per person includes wine tasting and hors d’oeuvres, Art Spirit Gallery, 415 Sherman Ave., Coeur d’Alene. Call (509) 526-3117 or e-mail info@wallawalla for tickets. Cooking Classes at The Kitchen Engine - Thursday at 6 p.m., Eating for Energy with Wild Thyme Kitchen, $35; Sunday at 2 p.m., Pasta (ravioli and tortellini) with Alex Austin, $30; Monday at 6 p.m., Old Fashioned BBQ, $35; and April 28 at 4 p.m., Kids in the Kitchen with Nicole Frickle, for ages 6-12, $25. Pre-registration is required. The Kitchen Engine, 621 W. Mallon, No. 416. (509) 328-3335.

Pan frying can deliver tacos’ crunch without the fat

Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week. And when you add a fresh tomato or fruit salsa, the dish seems downright virtuous. That is, except for that whole deep-frying thing.

Stuffed mushrooms an alternative to peppers

If the price of peppers has you thinking twice about serving them stuffed, here’s an alternative that uses mushrooms, instead. The filling – made with meat, rice and goat cheese – will remind you of a stuffed pepper, but is instead served on overturned portabella mushrooms. We chose to grill ours over low heat, but they also could be prepared in the oven at 325 degrees.