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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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‘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.

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 to benefit Feed Spokane in celebration of National Nutrition Month. Participating Spokane area restaurants and dates include: Today-March 30, Clinkerdaggers ($1 donated per Burnt Creme Trio ordered); Thursday, Ferrante’s Marketplace Cafe; Sunday, Sundance Bistro; Monday-March 31, Thomas Hammer at Sacred Heart Medical Center ($1 donated per bag of “Dine Out” blend coffee purchased); Monday, Mamma Mia’s, Five Mile Heights Pizza; Tuesday, Scratch, Wild Sage Bistro; next Wednesday, 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); March 19, 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; Every Sunday through March 29, Natural Start Bakery, Percy’s Cafe Americana ($1 donation per breakfast order). (509) 998-5682.

Corned O’plenty

With the imminent arrival of St. Patrick’s Day, our attention turns to all thing Irish. Soda bread. Potatoes. Corned beef. The role of corned beef in Irish cuisine is up for debate. According to the Web sites europeancuisines.com and irishcultureandcustoms.com, corned beef was the food of kings, as beef was too expensive for average folks, and thus never really part of the cultural fabric.

Culinary calendar

Culinary 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.

Book revives New Orleans’ lost recipes

Three and a half years after Hurricane Katrina devastated the city, a still-recovering New Orleans may not be up to belting out “laissez les bon temps rouler” – let the good times roll – with all its usual gusto. But this year will surely be tastier, thanks to a new heartfelt and heartwarming book, “Cooking Up a Storm” (Chronicle, $24.95). The book’s subtitle explains it all: “Recipes Lost and Found from The Times-Picayune of New Orleans.” Katrina and the subsequent flooding not only killed many and left billions of dollars in property damage, but the storm washed away countless family recipes, those lovingly hoarded scraps of notepaper and newspaper on which family meals and family memories were made.

Tacos at home

Tacos are messy enough to eat, never mind trying to do it behind the wheel while chatting on your cell phone. Do yourself a favor and do tacos at home with this easy and delicious take on the Mexican-American classic. Crispy Black Bean Tacos with Feta and Cabbage Slaw

It’s easy to get hooked on this Mexican soup

In the shadow of the cathedral just off the main square in Puerto Vallarata, Mexico, I searched for a place to rest my cobblestone-weary feet. I stopped in at El Campanario, a tiny restaurant favored by locals. “You can eat here with confidence. Everything is very fresh,” assured an elderly local gentleman who was kind enough to give up his table for my family of five.

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. Kitchen and Dining Donation Items Needed - Items needed for Second Chance Cooking Sale to benefit the Slow Food Spokane River organization. Items needed include new and used kitchen and dining items that still work, plates, glasses, pots, pans, cookbooks, linens, candlesticks, silverware, blenders, etc. Appliances limited to counter-top size. Donations will be tax deductible. Drop-off locations include: Peter’s and Sons Florist, 170 S. Lincoln St. and The Book Parlor, 1414 W. Broadway Ave. Runs through Feb. 28. (509) 209-2851.

For years, high school freshman has whipped up meals

Don’t turn down an invitation to the Myers’ house for dinner. One never knows what the chef there whip up: Orange watercress salad with caramelized walnuts, seared sea scallops served on a bed of arugula and turnip puree, or perhaps molten chocolate cakes with raspberry coulis.

Local soup swappers unite

It was a cold, gray Spokane day when Cheryl Matamoros discovered Soup Swap while she was searching for soup recipes online. She loved the idea of gathering friends to trade quarts of homemade soup and she was a little surprised that Spokane wasn’t already on the Soup Swap map. She vowed to host the area’s first Soup Swap just before it started snowing and snowing and snowing.

Clinkerdagger’s happy to share Hot Crab Appetizer recipe

Linda Stanscil of Spokane dropped us a note just before Christmas. She wanted a recipe for Clinkerdagger’s Hot Dungeness Crab Appetizer and wondered if we could get it for her. One call to Clinkerdagger general manager Lynette Baskins and we had an answer for her: Of course.

Swinging Doors Deviled Eggs recipe corrected

The following recipe originally appeared in this section on Jan. 28 in a story about Super Bowl snacks, but incorrectly called for 1 dozen large eggs instead of 18 extra-large eggs. Here’s the correct recipe, in its entirety: Swinging Doors Deviled Eggs

Uniontown offers mix of history, recipes

For a taste of the Palouse and a bit of history, consider picking up the “Artisans’ Cookbook: A Palette of Favorite Recipes from the Artisans at the Dahmen Barn.” The artists, board members and friends of the unique Uniontown, Wash., barn have compiled their favorite recipes into the little spiral-bound book, which sells for $17.95, plus shipping and handling. The idea grew from the potluck meals at the converted barn where resident artisans and board members share favorite dishes and recipes.

Comforting casseroles without as much fat

There’s just something about Mom’s casserole. It’s comforting to tuck into the food we enjoyed as a child. And many cooks want to share the feeling of love and comfort they get from eating it with their children, by making the same dish.

Get creative with your baked potatoes

Lately I’ve been on this stuffed baked potato kick. I bake a few large russet potatoes on the weekend or when I get home from work. Sometimes I rub them with oil and sprinkle them with kosher salt. Other times I simply wash and put them in a 375-degree oven, then forget them for an hour or until they are tender. You can speed the process by microwaving the potatoes on high for 12 to 15 minutes and then finishing them in the oven.

Budget cookbooks from the past offer timeless tips

Times may be tough, but are they tough enough to tempt you with roasted veal’s head? It may seem small consolation in these rough economic times, but our country has been through this before. And each time, food writers and cooks have offered up their wisdom for keeping food affordable.

Good clam chowder starts with lots of clams

I recently asked for guidance from readers who hail from Rhode Island about the true nature of the state’s clam chowder, after getting a request from Carol Greene of Coeur d’Alene. Most people agree that true Rhode Island clam chowder is made with fresh quahogs, clam juice and potatoes.

Pressure cookers can save money while cutting time

It’s the original fast-food. Long before quick meals were passed out the drive-through window or zapped in the microwave, a clever French scientist figured out how to harness steam heat to cook foods under pressure.