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Wednesday, August 12, 2020  Spokane, Washington  Est. May 19, 1883
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Stories tagged: food


‘We’re proud to be giving’: Northern Quest has shifted gears to donate to Ronald McDonald House, Union Gospel Mission and more

Food is always on the mind of Northern Quest Resort & Casino’s Frank Comito. When Northern Quest closed due to the coronavirus last Wednesday, the executive banquet chef immediately thought …


Dry herbs get a bad rap, but they can be flavor powerhouses

Dried herbs have a tendency to collect dust in the pantry. You buy a jar of them, use a little and then forget about them or just dip into them …


Find comfort with Greek-inspired olive oil cookies

Cooking has a way of grounding a person in uncertain times, and baking can be especially comforting. That soothing effect is not just in the eating; it’s built into the …


UPDATED: Mon., March 23, 2020

Dorothy Dean presents: Crispy pork and cucumber salad is a tasty, simple and quick meal to prepare

After having a long, busy day, the last thing you want to do is slave away in the kitchen prepping and making dinner. Meals that are simple and quick – …


UPDATED: Mon., March 23, 2020

Dorothy Dean presents: There’s no need to knead this gorgeously golden crusty artisan bread

These few days of not being able to belly up at my favorite watering hole or meet friends at our usual pizzeria have felt like an eternity. Thankfully many of …


Restaurants are available for takeout orders

With the closure of restaurants since Tuesday, businesses have reached out to The Spokesman-Review to be added to our list of establishments offering takeout. Please continue to reach out.


Philip Stanton, Park Lodge owner and chef, a charitable son amid COVID-19 pandemic, his mom says

My son, Philip Stanton, is the chef/owner of Park Lodge restaurant in Kendall Yards. Yesterday he distributed all his fresh produce to shelters and to people in quarantine. Today – …


Great Northwest Wine: A belated birthday wish to noble grape riesling

Last week marked the first anniversary of the official worldwide observance of March 13 as the birthday for riesling, the noble grape of Germany that’s such an important chapter in …


UPDATED: Tue., March 17, 2020

Dorothy Dean presents: Buffalo chicken dip is perfect when it’s time to party again

In a year without coronavirus, my living room would soon be filled with friends cheering on their favorite college basketball teams. While I’m not much into March Madness, I truly …


UPDATED: Mon., March 16, 2020

How to stock your pantry: Padma Lakshmi, other expert cooks offer tips for coronavirus quarantine

No one knows where the virus might bloom – or how long restrictions might last. What is clear is that this will be different from the usual “stock up on …


UPDATED: Fri., April 24, 2020

Order for pickup! A list of online menus: Spokane and area restaurants and bars focus on takeout amid quarantine

Gov. Jay Inslee on March 15 ordered all restaurants and bars closed by 12:01 a.m. March 17 to fight coronavirus as confirmed cases of COVID-19 increased again on March 15 …


UPDATED: Tue., March 10, 2020

New on the Menu: A successful Eyvind + Hunt, plus dining at Osprey, Texas Roadhouse and Cosmic Cowboy Grill

It seems as if there is always a new restaurant popping up here and there in Spokane and the surrounding areas, and it’s a challenge to keep up with all …


Great Northwest Wine: Coronavirus outbreak prompts cancellation of Taste Washington wine festival

Taste Washington is billed as the largest single-region wine and food event in the country and ranks among USA Today’s 10 Best Wine Festivals. Last year, the event recruited 240 …


UPDATED: Tue., March 10, 2020

Weekly Ceviche Takeover brings guest chefs to Chad White’s Zona Blanca; Adam Hegsted is up first

“Top Chef” Season 13 cheftestant Chad White of Spokane is hosting a new weekly Ceviche Takeover on Wednesdays at his downtown ceviche bar Zona Blanca, and Adam Hegsted will be …


UPDATED: Tue., March 10, 2020

Leftovers: Savory potato, sausage and cheese waffle makes good use of that extra starch

I don’t think there has ever been a time when I have made baked potatoes for dinner without having at least one left over. I’m not sure why that is. …


UPDATED: Mon., March 9, 2020

Dorothy Dean presents: Hearty slow cooker Guinness beef stew is a magical pot of gold

With St. Patrick’s Day quickly approaching, I was compelled to share this Irish-inspired dish that’s just as magical as a pot full of gold. It’s a slow cooker loaded with …


The fab four: New James Beard Award-nominated chef Chad White’s restaurants are varied in town

“Top Chef” Season 13 cheftestant Chad White joined an elite culinary list last week when the Spokane native and resident was named a James Beard Award semifinalist for Best Chef: …


Powered by Plants: Cooking vegan is as easy as 1, 2, 3 – recipes for tofu scramble, pasta and curry

Give a vegan a tofu scramble, and you feed them for a day (or a couple of hours, if we’re being honest). But teach a vegan to tofu scramble, and …


Get the bold flavors of a Jamaican beef patty with these collard leaf wraps

These burrito-style collard green wraps brim with brown rice, plus a saucy simmer of ground beef. The meat is seasoned with the bold, fragrant flavors of a Jamaican beef patty, …


UPDATED: Mon., March 2, 2020

Dorothy Dean presents: Creamy and tasty coconut concoction is easy as pie to make

So 3.14 also is known as Pi. It’s the irrational number with an indefinite decimal that’s used to find the circumference of a circle. So it should be no surprise …


UPDATED: Mon., March 2, 2020

‘Top Chef’ Season 13’s Chad White of Spokane makes semifinal list of James Beard Awards

The prestigious James Beard Foundation this morning announced its 2020 Restaurant and Chef Award semifinalists, and the list includes “Top Chef” Season 13 cheftestant Chad White of Spokane for his …


Bring color and balance to your dinner with these hearty, healthful grain bowls

You’ve probably seen plenty of “Buddha bowls” on Instagram, especially if you follow healthy-eating accounts: As far as I can tell, the term most frequently refers to a grain bowl …


Let spaghetti squash bowls carry savory beans, escarole and sausage to the table

Aside from getting to eat it, the best thing about making spaghetti squash is the experience of scraping it out of its baked shell, gently running a fork through it …


UPDATED: Mon., Feb. 24, 2020

Dorothy Dean presents: Slow cooker white bean chicken chili warms up National Chili Day

If you think the Super Bowl, Valentine’s Day and Presidents Day are the only celebrations this frigid month of February, you’re wrong. The biggest – well, tastiest – of them …


UPDATED: Tue., Feb. 18, 2020

Top local chefs compete in Las Vegas: Iron Goat’s Travis Tveit places third in All-American Chef Battle

Travis Tveit, lead chef at Iron Goat Brewing Co., and his sous chef, Teague Tatsch, placed third at the All-American Chef Battle in Las Vegas last Wednesday in a three-day …


UPDATED: Mon., Feb. 17, 2020

Dorothy Dean presents: These scrumptious buttermilk biscuits offer a reason to be flaky

Growing up, I was always my dad’s sous chef in the kitchen. From peeling carrots to whisking sauces, I was very eager to help and learn. As a professional chef, …


UPDATED: Fri., Feb. 14, 2020

‘It’s chocolate. It’s consistent happiness’: Spokandy plays a special role on Valentine’s Day

“It’s chocolate. It’s consistent happiness. We’re selling something fun and that people enjoy,” said Spokandy owner Todd Davis.


UPDATED: Sun., Feb. 16, 2020

Red velvet, if you please: Crepe cake is as sweet as can be for Valentine’s Day

Whether you look forward to Valentine’s Day or completely dread it, I have something to make the day as sweet as can be: red velvet crepe cake.


UPDATED: Tue., Feb. 11, 2020

Running Tab: Everything is fine with chocolate, food and wine

There is little to complain about in life when your job takes you to the fourth-annual Decadence Chocolate Festival at the Davenport Grand on a Friday night and the third-annual …


Wraps give chicken and rice a tasty, crunchy second life

Inspired by Southwest flavors, these wraps have the crunch of a chimichanga without all the frying and fuss.