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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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Apple pie parfaits reinvent iconic dessert in lighter, unfussy way

When I am asked the would-you-rather question "cake or pie?" I am pie all the way, no hesitation. But as much as I love a freshly baked, double-crust apple pie, most days of the week I want a dessert that's lighter, healthier and easier to make.

In the Kitchen With Ricky: Shrimp boil is a crowd-pleaser

This week we are focusing on a classic boil. Boils can traditionally be prepared with numerous kinds of shellfish, whether saltwater or freshwater. I chose to use shrimp today as they are readily available and always a crowd-pleaser.

But, wait, there’s more zucchini – here are three recipes

Last week, we welcomed a new addition to our family. Zebadiah Zucchini weighed in at 7 pounds, 1 oz. It was a natural delivery, but my husband may have strained his back wrestling the squash from its leafy lair. Zeb quickly became part of the family. 

Canned clams and olives give humble pantry pasta a briny punch

Pasta and a jar of store-bought sauce is a classic in the world of pantry cooking. It's a quick, pretty effortless and filling meal. While the adage "If it ain't broke, don't fix it" applies here, with just a few more ingredients, you can transform the dish.

Watermelon and cucumber salad is refreshing and easy to make

This salad is a quadruple threat of refreshment, with each of its four main elements offering a unique layer of quenching flavor. At its base are two cooling food A-listers: chunks of juicy watermelon and crunchy cucumber.

Rethink two of the staple ingredients to make the perfect BLT

We are in that delirious moment of summer when you can't make a wrong move at the farmer's market. Tomatoes in all sizes lie next to piles of corn and fields of berries in cartons. It's a grown-up version of the cliché about the kid in a candy store.