Food

No, there’s nothing new about baked brie. But sometimes novelty is overrated. There’s a reason that, per Google Trends, interest in the dish spikes annually during December: Baked brie is eye-catching, deliciously decadent and shockingly easy to prepare, all the makings of a holiday-party star. Traditionally enjoyed as an appetizer, baked brie can also be the main course for dinner, particularly when vegetables are alongside for nutritional balance.

An extra helping of energizing enthusiasm often accompanies the preparation of homemade snacks and desserts during the holiday season. More so, I think, than any other season of the year. Here are recipes for several, just in time for the Christmas week rush.

Bryn Garrehy, who grew up in the Peaceful Valley Neighborhood, took the long road home to offer his own hyperlocal coffee, Peaceful Valley Coffee. The roaster has been offering coffee officially since February, and has been in the works for the year leading up to that. The coffee boasts freshness – Garrehy is using a fluid bed coffee roaster, roasting on demand. If customers describe the type of coffee they want, he’ll do a custom roast.

My husband and I started to call the holiday season “rest-mas” to embrace the idea of truly relaxing and restoring during this break from our usual routine. We have given ourselves a pass to avoid the frenzy of elaborate decorating, exchanging gifts or attending every event we get invited to.

This is the time of year when Kate Sousa and her employees at Domestikated Biscuits are their busiest, making dozen after dozen of buttermilk biscuits, stuffed biscuits, scones, cinnamon rolls and more.

Q: My husband asked me to make jalapeño cheddar cornbread muffins. I did a test batch with a simple recipe I found online, and they were delicious, but at least one-fourth stuck to the cupcake liners I used. I am thinking of trying again and just spraying the muffin tins this time. Any suggestions?

I was born and raised in the Appalachian Mountains, where intricate quilts were carefully displayed at local arts fairs or familiarly folded across a friend’s family couch. I grew up hearing about beloved ancestors who became storied textile artists and quilters in their day. There’s a power and a tenderness to the medium used to comfort and to preserve stories. This recipe became a fun and intimate way to honor the art I grew up around

When you think of mall food courts, exotic menus usually don’t come to mind, but a new restaurant at the Spokane Valley Mall has upped the ante on flavor.

As autumn waves goodbye from a growing distance and the freezing weather sets in, it’s time to bring out the big pots for some large-volume cooking. I’m a big fan of big-batch stews, chilis and beans. Today we offer three stews. They’re ethnically diverse, representing Europe, Asia, and the New World. These are some of my favorite big-batch dishes.

Food Network star. Cookbook author. Cat lover. Bobby Flay is many things – and he counts himself lucky for all the opportunities he’s been granted over the years – but “the restaurants are always the most important thing to me,” he said on a recent video call from his home in New York City. He had just gotten back earlier that morning from Las Vegas, where he was in the kitchen of one of his restaurants until 9 or 9:30 the night before.

Tuesday is a happy day for fast-food barbecue lovers — McDonald's popular McRib sandwich is back on the menu after its threatened "farewell" tour in 2022.

When Jacey Dawis makes cotton candy, it’s not usually a fluffy cone typically spun at the fair. Her creations are much more artistic, shaped to be everything from a unicorn to a flower to a Minion.

Thanksgiving is the ultimate food holiday. With it often comes a side of stress for the cook to make a beautiful, bountiful spread for their loved ones to enjoy. Whether you’re hosting your first Thanksgiving meal, are contributing a dish to the holiday feast or are a seasoned pro at putting on the entire production, it becomes easy to make mistakes that we normally wouldn’t if we let the pressure get to us.

I love turkey on Thanksgiving. This might be why I’ve been tasked with developing our team’s holiday turkey recipe three of the past four years. But there’s only so much leftover turkey I can eat reheated with the rest of the sides or in a sandwich before I get tired of it. If I’m being honest, I’m usually already over Thanksgiving once I’m done preparing the bulk of the meal.

The colder weather of fall calls for hearty foods and wines to match. This week we feature two affordably priced cabernets from California and Washington. And to help turn any day into a celebration - or to lead off your holiday toasts - we include a delightful bubbly from Sonoma County.

Patera started as a kitchen project between co-owners Annie McGuinness and Darold Miller, who also happen to be engaged. They were making sourdough, custards, kombucha and more. McGuinness especially loved experimenting with fermentation.

Mounds of food on the dinner table, Detroit Lions and Dallas Cowboys football on the television, boisterous children running about, grandpa asleep in his easy chair. These are some of the images many of us associate with Thanksgiving celebrations.