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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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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.

Taco Bell chicken sandwich taco is the change of pace we needed

Taco Bell, it seems, is leaning into this collective cultural confusion with its long-awaited entry into the Great Chicken Sandwich Wars that have pitted fast food chains into a nationwide arms (wings?) race, with each concocting a fried-bird-and-bun combo.

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. 

A hurricane-hardened city coping ‘the New Orleans way’

NEW ORLEANS — Shrimp and grits served for breakfast on the sidewalk at El Pavo Real. “Super Secret” seasoned pork and braised greens handed out at the door of the Live Oak Café. Spicy jambalaya dished out under a canopy erected on the empty sun-scorched streetcar tracks by a couple who just wanted to help.

Cattle producers have a beef with 35-year marketing campaign

BELLE PLAINE, Kan. – Cattle producers for 35 years have been bankrolling one of the nation’s most iconic marketing campaigns, but now many want to end the program that created the “Beef. It’s What’s for Dinner” slogan.

Tyson Foods workers get paid sick leave; 75% vaccinated

Tyson Foods is offering its front-line workers paid sick leave for the first time, part of an agreement that secured union support for its mandate that all U.S. employees get vaccinated against the COVID-19 virus.

Water Cooler: Tips for a better green salad

The central ingredient of a green salad is lettuce, but sticking to one type is one reason why your salad may be underwhelming. Mix two or three types together to introduce a variety of flavor and texture to your salad. Try mixing a crunchy lettuce like romaine or iceberg.

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.

Even as COVID-19 cases rise, US Open, other events welcome fans

Full-throated shouts and hearty applause returned to the U.S. Open tennis tournament Monday, bursts of sound that offered some form of reaction to nearly each and every action. Also back: lengthy lines to get through the gates and to buy something to eat or drink.