Poet William Blake wasn’t writing about Champagne when he penned the phrase, “Arise and drink your bliss.” But he might as well have been. Next week’s Spokesman-Review Food section runs on Dec. 31. It’s all about bubbly. Might want to stock up. There are recipes...
Spokane’s Ina Klakken recently called The Spokesman-Review Food section looking for a decades-old recipe for individual-sized fruitcakes. The original seems to have run in the mid-1960s. In early 2000, editorial assistant Tina Carey tracked it down for the old "Cook’s Notebook” feature for another reader…
Need last-minute help with holiday baking? The Crisco Pie and Baking Hotline, in its ninth year, is available with extended hours. The hotline will be up and running from 8 a.m. to 7 p.m. through Dec. 23 and 8 a.m. to 3 p.m. on Christmas…
“The worst Christmas gift is fruitcake,” the late comedian Johnny Carson once cracked on “The Tonight Show,” continuing with this punchline: “There is only one fruitcake in the entire world, and people keep sending it to each other, year after year.” The Spokesman-Review Food section...
Loksa are thin, crepe-like potato pancakes from Slovakia, where they’re a traditional dish on Christmas Eve. They’re also easy to make with mashed potatoes leftover from holiday dinners. That’s how Daniel Hart does it. He got the recipe from his late grandmother, Mary Tcaks, an…
The Arbor Crest Wine Cellars tasting room in River Park Square will close on New Year’s Eve after 10 years at that location. Bryn West, River Park Square’s general manager, said Arbor Crest’s exit from the mall was planned. She’s negotiating with another tenant for…
The winter solstice is right around the corner and with it comes the official start of the season. Spice up the darkest day of the year – and rest of winter – with cardamom, a warming spice that holds a special place in Sylvia Fountaine’s...
This week's Food section celebrates Spokane family recipes for latkes. They're a traditional food at Hanukkah - which is right around the corner - because they're fried in hot oil, a symbol of the eight-day Jewish festival of lights. Wednesday's recipes are for savory latkes.…
Hanukkah starts Dec. 16. To celebrate, The Spokesman-Review Food section is making latkes with three generations of the Morris family of Spokane. Here’s a sneak peek at the story: “Latkes are tradition because they are cooked in oil,” said Bubbie, otherwise known as 71-year-old Julie...
The holidays are here. To help you plan your celebrations, The Spokesman-Review Food section is turning to Dorothy Dean, who reigned for decades as the newspaper’s resident home economics expert. Look for festive, throw-back recipes from the 1930s forward in this week’s issue, which comes...
A benefit for the commercial kitchen in the addition to the Dahmen Barn starts Saturday. Several hundred handmade hot pads – sewn by resident artists, community members and board members – will be for sale through the fundraiser, dubbed “Too Hot to Handle.” The hot…
University of Idaho student Rayshal Spalding will demonstrate how to cook various soups during a free cooking class Tuesday afternoon. The class is open to the public and takes place from 4 to 5 p.m. Dec. 2 in the Gritman Conference Center, 700 S. Main…
Whenever I travel to cities with Polish restaurants or neighborhoods – New York City, Los Angeles, Portland, Hamtramck, the city nearly surrounded by Detroit – I make a point to try the pierogi. They’re always good. But they’re never as good as Grandma’s. Traditionally a...
Happy Thanksgiving! By now, you likely have your holiday menu all figured out, so The Spokesman-Review Food section is focusing on leftovers, particularly a super sandwich from celebrity chef Jamie Oliver. His bright, zesty banh mi blends the flavors of Vietnam and France with Thanksgiving’s...
Sylvia Fountaine's upcoming story on bright and crisp cranberries features a pot roast recipe that pairs especially well with her lightened up but flavorful horseradish mashed potatoes. To whet your appetite for Wednesday's Food section in The Spokesman-Review, we're sharing that recipe here: Light Horseradish…
Thanksgiving is right around the corner. So, in the next issue of Spokesman-Review Food, Sylvia Fountaine shares recipes for leftovers like turkey with a focus on tart, bright and crisp cranberries. There’s cranberry pot roast, a cranberry, brie and turkey sandwich, and gluten-free cranberry muffins...
David Whipple has been making boeuf bourguignon for several years now. His original recipe comes from a cookbook from the Junior League of Palo Alto and is “very similar” to Julia Child's, which ran in the Spokesman-Review Food section on Nov. 12. As someone who’s…
There was ice on the windshield this morning. Chilly overnight temperatures beg for warm and hearty dinners, like soup and stew. Boeuf bourguignon – beef in red wine – is a French classic, made famous for American home cooks by the one and only Julia...
Happy November! Days are growing darker much earlier now that Daylight Saving Time has ended. Nights are getting chillier. These changes signal winter squash and warm soup weather. The first Spokesman-Review Food section of the month features savory stuffed acorn squash boats and Normandy-style Onion...
"Back when I was a young lad … and the girls were still chasing me, I sometimes cooked for 'em," said Van Conway, 76 of Spokane. Mussels with white wine and garlic was a favorite among his "secret" recipes – and now he wants to…
What's coming Wednesday in the Spokesman-Review's Food section? This year's Halloween-themed issue features stuffed pumpkins, pumpkin muffins and more. Here's a stuffed-pumpkin recipe to get you through the weekend. It includes cheese. And bacon. Cheers! Pumpkin Stuffed with Everything Good From “Around My French Table”...
Super-excited about next week's Spokesman-Review Food section, so here’s an early preview of what’s in store: Mushroom mission – “They are sneaky, stealthy little things. I mean, they’re bright yellow. But you’ve really got to look.” That’s Chris Mueller, owner of Bistro on Spruce in...
Here’s a look at what’s cooking for this week's Spokesman-Review Food section: Sylvia Fountaine of Feast Catering and the Feasting at Home blog writes this month's Seasonal Kitchen column in praise of potatoes. Get a sneak peek on her blog, where Healthy Luscious Potato Leek...
It's Tavern Double Tuesday today at Red Robin restaurants in Washington and Oregon. The deal, in partnership with the Seattle Seahawks, offers fans a free Tavern Double burger and bottomless fries with the purchase of two beverages and a burger, entrée or entrée salad at…
The Patrón Tequila Express will be rolling through Spokane tonight. The luxury vintage train car left Los Angeles two weeks ago and is scheduled to stopping here on a national tour to promote a new line of Roca Patrón tequilas. Built in 1927, the historic…
Cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.
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