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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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Fluffy carbonara frittata is a riff on the classic pasta

Years ago, a friend and I got into a months-long back-and-forth about carbonara. The pasta dish of cheese and pork, creamy with eggs and silky with starchy pasta water, is one of Rome’s most revered exports.

Water Cooler: Master your own homemade teriyaki sauce

Once you learn how simple it is to make teriyaki sauce, you’ll be wondering why you bought it from the store all these years. Traditional teriyaki sauce calls for three basic ingredients – soy sauce, sake and mirin.

The best ways to achieve crispy bacon

I love bacon. While I agree that it shouldn't go on everything, I welcome the moments when I get to enjoy it in all of its crisp, smoky glory, such as in my colleague G. Daniela Galarza's winter BLT.

Water Cooler: The history and how-to of tacos al pastor

Tacos al pastor is a signature Mexican street taco with a multicultural flavor palate. The Spanish phrase “al pastor” roughly translates to “shepherd style” in English. This style refers to roasting pork on a vertical spit.

How to get perfect sunny-side up eggs every time

I have a confession: I’m not the biggest fan of the fried egg. While there are instances when the crispy, lacy edges take a dish to the next level, other times they are an impediment to satisfying silken sustenance.