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The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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This crisp, classic potato latke recipe delivers a satisfying, celebratory crunch

I love latkes so much, I named my dog after them. That’s not the punchline to a joke. When we got our Labrador retriever puppy in November 2019, we took one look at her pale yellow coat and named her Latke. And last Hanukkah, we tried photographing Latke with latkes, but being true to her Labrador self, she ate them before we could snap a single frame.

This aromatic butternut squash and pear soup is a nourishing salve for chilly days

Warm, soothing and aromatic and centered on nourishing produce, this soup has a truly healing vibe to it. But, more than that, what draws me to it is how alluringly tasty it is. Flavor-wise, sweet earthiness of butternut squash and sautéed onion lead the way. Those vegetables are simmered in a savory broth along with chunks of fresh pear.

Dorothy Dean presents: Turkey pot pie is an ultimate comfort food

There’s a handful of dishes that scream comfort food to me, and pot pie is one of them. With a deliciously creamy filling, chock-full of meat and veggies, and tender flaky crust, it’s easily one of my favorite foods to warm both the belly and soul. This spin on the classic dish turns the pot pie into a slab pie by making it in a sheet pan. 

Dorothy Dean presents: Stuffed acorn squash is a hearty and versatile all-in-one meal

One of fall’s most popular vegetables, winter squash, is here in abundance. Colorfully lining carts, tables and displays at farmers markets and grocery stores, squash is just waiting to be transformed into a delicious dish at your table. Squash has a subtle sweet and buttery flavor, so it pairs well with just about anything. 

This Thai green curry with beef is all about the sauce

I really appreciate a recipe where the sauce is the best part of the dish. Butter chicken? Yes, please, I’ll take a bowl of sauce and a piece of naan for dipping. And the wine-infused gravy from my family’s chicken and mushrooms is basically liquid gold.

You can feel good giving kids this healthier version of a certain cereal snack mix

As a parent and a nutritionist, I am a firm believer that “kid food” is a trap we set for ourselves. Relegating kids to mostly beige, bland foods corners adults into catering to a self-imposed special need, adding extra work and stress at meals, and it limits children’s experience with different foods.

Surprise! This nourishing soup is studded with cheese tortellini

Lately, I’ve been craving two things, which seem to be diametrically opposed but manage to join together in this soup: familiar comfort and an element of surprise. The base of it is like minestrone, which is such a staple for me I could, as they say, make it with my eyes closed. Onion, carrot and celery are softened in a gloss of olive oil. 

Healthful twist on the French dip doubles as fun finger food

One upside of working from home, as many of us are these days, is the ability to upgrade your lunch from what you might normally tote to the office. Take a sandwich, for example. At home, you can incorporate small transformative elements typically impossible at work.

A stuffed portobello only food writer Nigel Slater could design

Nigel Slater is a food writer’s food writer. The prolific British author’s famously brief recipe introductions read like haikus: “Roasted pumpkin. Smooth, silky mash.” “Autumn mushrooms, ribbons of pasta, a breath of aniseed.” “Crisp pastry. Warm banana. The scent of maple syrup.” 

Ice pops are a quintessential summer treat – here’s how to make your own

Few summer treats are as iconic as the ice pop. Hot days, a rainbow of colors dripping down your arm: It’s pure bliss. And it happens to be bliss that you can easily create in your own kitchen, especially if you’re hesitant to bring home store-bought varieties that may have artificial colors and flavors.