Food

Fried green tomatoes and peach cobbler?

Since opening their Liberty Lake location in 2022, 3 Ninjas has been serving up flavorful dishes in large portion sizes for lunch and dinner. Now, they’re taking that same approach with breakfast, adding five menu items that are “ninja delicious,” according to Steven Kitchens, one of the three co-owners of the restaurant.

As North Idaho’s population continues to increase, Coeur d’Alene’s Adam Schlüter has created a bonding avenue within his community, a beloved concept that he hopes can be applied to many different cultures and communities worldwide: a potluck dinner with live music and fellowship.

Spokane’s Second Harvest Food Bank will host Flavors of India Cooking Class, taught by registered dietitian Carolyn Negley, on May 15.

Pancakes are often considered a spurge that veers away from healthy breakfast goals – a reputation that isn’t entirely unwarranted. Since many batters are made primarily with white flour, sugar and butter, they’re literally a type of cake cooked in a pan – fine to eat now and then, but not every day.

Raising the Bar and the Hogwash Whiskey Den are teaming up to host a tequila cocktail class, teaching attendees the history of tequila as well as teaching them to make tequila-based drinks.

Redeemed Coffee Co. has opened a new location on the edge of downtown Spokane in addition to its existing café inside the Fairchild Air Force Base hospital.

Cinco de Mayo (the fifth of May) is a perfect time to celebrate Mexican food and culture. Eastern and central Washington, and much of Idaho, are blessed with many Mexican restaurants, bakeries, taquerias and mobile food vendors. Please visit them and enjoy their excellent food, service and festive music. Experience these cultural treasures during Cinco de Mayo and year-round.

On the first Friday of May, schools around the country celebrate School Lunch Hero Day. This national holiday is when students and other school staff can say an extra special “thank you” to their nutrition staff members.

Riverfront Park’s newest art piece, the Stepwell, will be transformed from May 3-19 into a speakeasy ... from 1974.

SEATTLE – Misshapen, patchy and frankly blobby, the celeriac drew Becky Selengut like a gray-green magnet.

Seeing cattle graze in pastures along the Palouse Highway isn’t uncommon, but the herd grazing at Owens Farm is unusual.

From staff reports

I’ve got a great meatloaf recipe for you today!

Come spring, who can’t relate to asparagus?

Beaujolais wants to show you its serious side. For decades, this region between Burgundy and Lyon was known for juicy, grapey Beaujolais Nouveau, rushed to market after the harvest for a global party. It was tasty, it was fun and it lasted a few weeks.

This recipe is a tradition that snuck up on my family. My grandmother Debbie made it every Passover and Rosh Hashanah for as long as I can remember and, my mom says, for as long as she can remember, too. It remains a constant on our table to this day, long after Grandma Debbie’s passing, and I couldn’t imagine our holiday dinner without the crisp-topped mashed potato casserole with its ribbonlike layer of spinach, generously scooped on the “good china” and ready to be pooled with brisket gravy.

Protein bowls are appealing for many reasons, the biggest of which is they're incredibly versatile. Whether you top them with a lean meat like roasted chicken or a fatty, good-for-you fish like salmon — or opt for a vegetarian source of protein such as tofu or canned chickpeas — bowls can fill you up with countless combinations, while also making you feel great about how well you're eating. ...