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Saturday, August 24, 2019  Spokane, Washington  Est. May 19, 1883
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Stories tagged: cooking


UPDATED: Wed., July 31, 2019, 8:50 a.m.

Powered By Plants: Slicing vegan cheese, which ones are the best?

Like hundreds of thousands of Americans who’ve taken the plunge, I became vegan for animals and the environment, not my own health. In fact, in the year since – after …


Canlis chef Brady Williams wins Best Chef in the Northwest at the James Beard Awards

Brady Williams of Seattle’s storied Canlis won the biggest culinary award of his young career Monday night when he was named Best Chef in the Northwest at the James Beard …


Asparagus – the most versatile vegetable of spring – is the star of this tortellini salad

This super-easy pasta salad combines convenient store-bought cheese tortellini, crisp asparagus and a dressing that uses the ingredients in a classic pesto.


Dorothy Dean Presents: Round up the leftovers and stir them into quiche

All you need for a quiche is eggs, milk, cheese and whatever strikes your fancy. You’ll need a pie crust too, but it won’t ruin the dish to go without.


UPDATED: Mon., April 22, 2019, 3:37 p.m.

A quick yogurt marinade is the key to juicy chicken in these spiced skewers

Just 30 minutes in a sunny mixture of Greek yogurt, onion, garlic and seasonings can work wonders on chicken breast skewers.


Dorothy Dean presents: Colorful tart brings Easter fun to the table

This festive showstopper of a dessert will make your Easter spread one to remember. Shaped like an egg, this colorful tart starts with a cookie-like crust that’s slathered with a …


The path to homemade, no-knead crusty bread goes through your Dutch oven

One of my favorite Julia Child anecdotes involves her epic quest to achieve a perfectly baked French baguette in a home oven for the second volume of the seminal cookbook …


When it comes to host gifts, a homemade take on the Almond Joy raises the bar

When I’m invited to share a special meal with friends, whether holiday feast or birthday party, I always bring something along. Sure, some hosts might ask me to contribute a …


This made-in-minutes microwave lemon curd is a total game-changer

You can cook just about any citrus curd in the microwave in mere minutes. It is so easy and effortless, chances are you will never buy a jar again. Best …


Cornmeal plus lemon makes for a tasty shortbread cookie

These crisp, not-too-sweet cookies with citrus notes elevate whatever they accompany, such as ice cream or coffee.


Arroz con pollo is the Cuban comfort dish that lifts rice to its full potential

For years, I have harbored a seemingly unpopular opinion in shame. But one of the cornerstones of being online is the broadcasting of your deeply held (if faulty) beliefs with …


Shrimp quesadillas quick, filling

Filled with plump, juicy shrimp, smooth melted cheese and crunchy salsa, this quesadilla makes a quick, Southwestern dinner.


Braising is the most flexible, foolproof path to meltingly tender meat

Essentially, braising involves cooking food – meat, seafood or vegetables – in a sealed environment with some liquid. Remember those water cycle diagrams from school? The steam hits the underside …


Dorothy Dean presents: Take the chill off with slow-cooker Mexican chili and jalapeño-cheese corn bread

Slowly cooking chili allows all the flavors to develop and meld together, while simmering the meats and veggies to tender, tasty perfection.


Yes, you can make granola in small batches – without an oven

Making Stove-Top Granola takes just one large skillet and considerably less time than the oven method.


Cast-iron vs. nonstick skillets: How to choose the right pan

Cast-iron and nonstick pans can do a lot of the same things – but that doesn’t mean they’re always interchangeable.


Mark Bittman serves up dinner ideas in new cookbook

‘Dinner for Everyone’ is built around meal concepts and includes options for fast and easy cooking, vegan meals and cooking for company.


UPDATED: Wed., Feb. 20, 2019, 12:18 p.m.

How a pot of beans can change the way you think about cooking

A pot of beans: Cooking doesn’t get much more basic than that. Beans might be cute (especially pretty heirloom varieties), and well-made beans make a tasty, cheap side dish. But …


UPDATED: Wed., Feb. 20, 2019, 12:24 p.m.

A bright, crunchy, zingy salad to set aside the wintertime blues

I get an incomparable rush from MacGyvering dinner. The gratification of making something wonderful from random bits in the refrigerator is so great that I’d go so far as to …


Dorothy Dean presents: Strawberry cream puffs are simply divine

Impress your Valentine with this dreamy dessert.


How to make fried rice that will make you forget it’s leftovers

It’s the reason to buy extra rice for take out, so you have the building blocks of tomorrow night’s fried rice.


The Instant Pot ‘Butter Chicken Lady’ releases a spicy new air fryer cookbook

Now, the self-professed gadget lover also has spent time experimenting with and testing air fryers, the hottest new kitchen appliance.


UPDATED: Tue., Jan. 15, 2019, 10:53 a.m.

Saturday’s mac and cheese fest in CdA is sold out, so you can make your own at home with these recipes from The S-R’s archives

Clover’s version famously features house-made spaetzle while Dorothy Dean’s mid-1970s “deluxe” version calls for sharp cheddar. (May we recommend Washington State University’s signature Cougar Gold?)


What food and drink trends are expected in 2019? You may be surprised

But Baum + Whiteman, the New York City-based food and restaurant consulting firm, produces an annual, well-researched forecast that frequently proves, in hindsight, to be spot-on.


Chef Spotlight: 7 Questions and a Recipe with Eric Biondi of Luna

He started there as a dishwasher and worked his way up to line cook. It was in that position that he discovered his passion.


UPDATED: Thu., Jan. 3, 2019, 11:32 a.m.

Food co-op seeks board members

Applications are due Jan. 31.


Dorothy Dean presents: Beef Wellington

Don’t let Beef Wellington scare you. It’s basically prepping and assembling four components.


Spokane-area chefs share their ideas for winning Christmas dishes

Christmas dinner isn’t about wowing everyone at the table but recreating family favorites, old standbys that not only satisfy but also offer up a serving of nostalgia, dishes that their …


Chef Spotlight: 7 Questions and a Recipe with Philip Stanton of Park Lodge

“I started cooking small dishes with my mother at home, and it was something I enjoyed more than work around the farm.”


Make Clover’s Beef Matambre

The Spokane restaurant’s take on the Argentinian dish features butterflied flank steak stuffed with chorizo, Anaheim chiles and cheese.