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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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Brick sandwich packs a punch

This brick sandwich – a chilled and pressed Italian-style sandwich jammed with flavorful ingredients – is perfect for picnics. It is easy to assemble, looks great and feeds a crowd with about the same effort it takes to make a regular sandwich. Brick sandwiches are thus named because they spend the night being squashed by one or more bricks set on top of them. The result is a dense, intense sandwich in which the flavors and juices meld wonderfully.

Inexpensive, full-flavored pasta uses tofu for creamy sauce

Here’s a dish that’s meatless and subtly flavored, and it costs less than $5 to make. The original recipe calls for soft tofu, because it makes a creamy sauce. But firm tofu can be used as well. If necessary, add a little water while pureeing to achieve the desired consistency. Serve with a mixed green salad.

Cooking with culinary herbs makes your dishes sing

T here is nothing like fresh basil on a pizza, the aroma of a chicken roasting with sprigs of rosemary, or delicate chive blossoms decorating a summer salad. If you’ve never grown culinary herbs before, there are plenty of reasons you should. They are some of the easiest edible plants to grow, you will save money, and perhaps most importantly, your cooking will take on a whole new dimension. “If you are new to herb gardening, a good way to begin learning about herbs is to think of fresh herbs as a kind of palette of paints to work with in the kitchen,” writes Rosalind Creasy in her book, “The Edible Herb Garden.” Fresh herbs provide maximum flavor with minimum effort. Herbs also make fabulous, aromatic garnish. So take a few minutes to think about how Mother Nature’s herbal treasures could spice up your cooking.

Winning healthy nachos made with salsa verde, ground buffalo

Ground buffalo meat, jalapeño Gouda and homemade salsa verde play a starring role in the winning recipe in the seventh annual Inland Northwest Healthy Nacho Recipe Contest, held April 18 at the Downriver Grill in Spokane. Sherre Copeland serves her nachos in small cast-iron skillets to help keep the nachos warmer and the cheese melted. She turned to buffalo meat because it has less fat and cholesterol than beef, she said in a news release.

Quick cake for mom

Avoid the cooking chaos of Mother’s Day morning. Prepare this easy breakfast-in-bed coffee cake two to three days in advance. On the big morning, just brew some coffee and warm a slice in the microwave or toaster oven. Quick Pear Streusel Coffee Cake Recipe from “Gale Gand’s Brunch!” by Gale Gand, Clarkson Potter, 2009

Huckleberry Cheese Squares a simple, heavenly snack

On April 8, when I shared the recipe for the Huckleberry Slump served at Anthony’s at Spokane Falls, I dropped a mention of my favorite huckleberry dessert, the Huckleberry Cheese Squares my grandmother made. Not so fast, readers Bev Varcoe and Laura Borhauer wrote in separate e-mails. Would I be willing to share?

Corrected casserole recipe from Farm Chicks cookbook

A recipe from the Farm Chicks’ new book, “The Farm Chicks in the Kitchen,” contained mistakes when it appeared in the April 8 edition of The Spokesman-Review. Here’s the corrected recipe:

Culinary calendar

Family Festival (Japan Week) - Hands-on origami, toy making, kimono, calligraphy, and tea. Today, 3-5 p.m., Mukogawa Fort Wright Institute Commons Building, 4000 W. Randolph Road. Free. (509) 328-2971. Millwood Indoor Farmers Market - Local and organic food available Wednesdays, noon-5 p.m., through April. 8919 E. Euclid Ave., Millwood. (509) 475-1676.

Use leftover Easter ham in small casseroles

After Easter dinner on Sunday, chances are good there will be leftover ham. These minicasseroles reheat well, making them a great do-ahead choice for breakfast and lunch. Mini Ham and Egg Casseroles

Millwood groups team up for classes

The Crossing Community Center in Millwood, along with the Millwood Farmers Market and Millwood Presbyterian Church, will offer a series of classes organizers hope will “strengthen the fabric of our local community in these challenging economic times.” The series begins April 19 and classes are free, but registration is required. More information is available at www.millwoodcrossing.org or by calling Millwood Presbyterian Church office at (509) 924-2350.

Anthony’s brings slump down in size for home cook

Bev Varcoe of Spokane wrote a few weeks back about the Huckleberry Slump served at Anthony’s at Spokane Falls. On a recent visit there, she asked a helpful waiter if he would get the recipe for her, and he obliged by hand-copying the ingredients. Unfortunately, that made enough dessert to feed 24 people. Varcoe asked for our help.

Farm Chicks unveil first book of cooking, crafting

There’s one thing Serena Thompson loves more than a vintage cookbook – discovering handwritten notes inside. “I love finding those at yard sales because a lot of times they’re right,” she says.

Time to enter annual nacho recipe contest

The annual Inland Northwest Healthy Nacho Recipe Contest is open for business. Entries for this year’s competition will be accepted through noon on April 11, with the cook-off planned for April 18 at the Downriver Grill. The winning recipe will balance great taste with healthy ingredients. To be eligible, it must have at least two types of cow’s milk cheese and at least one calorie-cutting ingredient.

Culinary calendar

Women’s and Children’s Free Restaurant - Tuesdays and Wednesdays, 4:15-5:45 p.m. and Fridays, 12:30-2:30 p.m. with take-out from 1-3 p.m. St. Paul’s United Methodist Church, 1620 N. Monroe St. (509) 324-1995. Transitions and Second Harvest Food Drive - Monetary and nonperishable food items accepted. Most-needed food items include baby formula, baby food, powdered milk, dried rice, pasta, coffee, peanut butter and jelly. Food barrels will be placed at the following Transitions locations: Administrative Building, 1002 N. Superior St.; Miryam’s House, 1805 W. Ninth Ave.; Women’s Hearth, 920 W. Second Ave.; and Transitional Living Center and EduCare, 3128 N. Hemlock St. The Feinstein Foundation Matching Gift program will match each dollar raised or pound of food donated by adding an additional percentage based on a national scale. (509) 328-6702.

Fritters a tasty appetizer

The Seder rituals and readings before the Passover meal can seem endless on an empty stomach. These fritters make a nice appetizer to serve while waiting for the guests to arrive. They also constitute a satisfying lunch later in the week. Quinoa Fritters With Lemon-Horseradish Mayonnaise

Culinary Calendar

Women’s and Children’s Free Restaurant - Tuesdays and Wednesdays, 4:15-5:45 p.m. and Fridays, 12:30-2:30 p.m. with take-out from 1-3 p.m. St. Paul’s United Methodist Church, 1620 N. Monroe St. (509) 324-1995. Dine Out to Feed Spokane - The Greater Spokane Dietetic Association will present this communitywide fundraiser to benefit Feed Spokane in celebration of National Nutrition Month. Participating Spokane area restaurants and dates include: Through Monday, Clinkerdaggers ($1 donated per Burnt Creme Trio ordered); Through Tuesday, Thomas Hammer at Sacred Heart Medical Center ($1 donated per bag of “Dine Out” blend coffee purchased); Today, Cuppa Joe’s Cafe, Le Cafe at Sacred Heart Medical Center (soup sales); Thursday, Ferrante’s Marketplace Cafe; Sunday, Hill’s Restaurant; Monday, Hay J’s Bistro; Sunday, Natural Start Bakery, Percy’s Cafe American ($1 donation per breakfast order). (509) 998-5682.

Braising turns tough cuts into goodness

A budget dinner doesn’t have to come at the expense of rich flavors. Chuck blade steaks, for example, need just a bit of extra love (and time) to be transformed into a tender, tasty and richly seasoned meal, all for about $1.50 per serving.

‘Moosewood’ lentil soup ‘over-the-top’

Before all the snow melts and spring sets in, I thought I’d clear the decks on a soup request. Back in January, Janet Peterson of Spokane wrote in asking about the “absolutely-over-the-top- delicious lentil soup recipe” served at the Rockwood Bakery on the South Hill.

Culinary calendar

Women’s and Children’s Free Restaurant - Tuesdays and Wednesdays, 4:15-5:45 p.m. and Fridays, 12:30-2:30 p.m. with take-out from 1-3 p.m. St. Paul’s United Methodist Church, 1620 N. Monroe St. (509) 324-1995. “Dine Out to Feed Spokane” - The Greater Spokane Dietetic Association presents a fundraiser to benefit Feed Spokane in celebration of National Nutrition Month. Participating Spokane area restaurants and dates include: Through March 30, Clinkerdagger ($1 donated per Burnt Creme Trio ordered); Through March 31, Thomas Hammer at Sacred Heart Medical Center ($1 donated per bag of “Dine Out” blend coffee purchased); Today, Vin Rouge ($1 donated per dessert ordered – patrons must mention “Dine Out”), Buck’s Pizza, OPA Pizza Greek and Italian; Le Cafe at Sacred Heart Medical Center (soup sales); Thursday, Herbal Essence; March 25, Cuppa Joe’s Cafe, Le Cafe at Sacred Heart Medical Center (soup sales); March 26, Ferrante’s Marketplace Cafe; March 29, Hill’s Restaurant; March 30, Hay J’s Bistro; Sunday and March 29, Natural Start Bakery, Percy’s Cafe American ($1 donation per breakfast order). (509) 998-5682.