Lost Boys Garage Bar and Grill was a beloved location for North Siders. When Lost Boys closed, whatever took its place, at 6325 N. Wall St., had delicious shoes to fill.
Lost Boys Garage Bar and Grill was a beloved location for North Siders. When Lost Boys closed, whatever took its place, at 6325 N. Wall St., had delicious shoes to fill.
Here’s a flavorful vegetable one-pot dinner that takes only minutes to make. One secret to the flavor is escarole. It is part of the chicory family. When escarole is raw it has a slightly bitter flavor and when cooked it adds a mellow touch to the dish. Toasted pecans add a crunchy texture. I use dried thyme and oregano for the dish.
Trader Joe’s has recalled its brand of whole cashews after the U.S. Food and Drug Administration found salmonella contamination in at least one of the bags.
They say the kitchen is the heart of the home, and I believe keeping that heart healthy is essential. But when you live with roommates – whether your best friends or total strangers – navigating a kitchen can be a challenge. It’s one of the most high-traffic rooms in the house, and finding the space and time to accommodate everyone and their cooking needs is no easy feat.
Recipes generated by artificial intelligence are increasingly popping up – and following, or trying to follow, them might lead to unexpected results, and not necessarily in a good way.
Two high-capacity events are sure to fill restaurants surrounding the Spokane Arena and ONE Stadium, and those nearby eateries are ready to fill crowds’ bellies.
When St. Patrick’s Day comes around, I start to think about an Irish-inspired dinner. Here’s a quick festive one that includes sausage, potatoes, eggs and the secret ingredient that brings out the flavors – beer.
There is nothing unusual about grabbing a couple of cans of tomatoes off the shelf to make a pasta sauce, particularly in the winter when tomatoes are offseason. That’s where this recipe starts. But it quickly veers into uncommonly good territory as these canned tomatoes are roasted. Canned tomatoes are already cooked, so their flavor is somewhat concentrated, but roasting them doubles down on that, further intensifying their umami and imparting a fire-cooked essence. That deep, complex, savoriness anchors this mouthwatering pesto.
Mary Buckingham makes frequent trips to her local post office, where she mails sourdough starter kits to anyone who requests them. But a recent phone call from a postal worker shocked her – she had received more than 1,000 letters in a week.
Lately, in these waning days of winter, I’ve been daydreaming about my favorite comfort meals. Baked potato soup, macaroni and cheese, kashk-o bademjan, lasagna – food that makes you go mmm. New to my list is this bowl of warm, saucy, garlicky, buttery chickpeas. Known as dango in Oman, this version was adapted from the recipe in Rose Previte’s “Maydan: Recipes From Lebanon and Beyond.”
There’s a wide world of chorizo out there. The first sausage is believed to have been made “around 500 years ago on the Iberian Peninsula, where the chiles arrived after the Columbian Exchange,” food writer Rachel Wharton wrote for TASTE. From there, it spread with the people of that region. “Think of any place Spain or Portugal once brutally colonized – the southernmost stretch of the United States, Mexico, much of Central and South America, several islands in the Caribbean – and you can bet all of them now have proud chorizo traditions of their own.”
When Larry Chao saw the vibrant red and yellow Wienerschnitzel restaurant pop up in north Spokane, the California transplant knew a taste of home was around the corner – eventually.
Theodor S. Geisel was born in Springfield, Massachusetts, on March 2, 1904. He graduated from Dartmouth College and attended Oxford but left before graduating. He is widely known for his prolific work as a children’s book author and illustrator. Most of us know him by his pen name, Dr. Seuss.