Food

Here’s the second installment of our Back-to-School recipes. Today’s brief introduction let’s us squeeze one more recipe in for your enjoyment.

It took them two years but in July, Kurt and Sarah Wood completed an ambitious and delicious project: They dined their way through the alphabet.

Make no beans about it, Evan Oeflein is on an energetic crusade. The owner of Seattle Strong Coffee has carved a healthy niche in the cold brew market with his ready-to-drink craft beverages which deliver a hefty caffeinated punch along with great flavor without artificial additives or extra calories.

Taste of Chewelah returns bigger than ever this year, featuring 12 taste providers, a variety of musicians and a silent art auction.

BRU Coffee Hause opened in its distinctive former grain silo on North Division Street near Whitworth University in early August, and people are flocking to the new business to get a daily dose of positivity with their coffee.

The start of the school year is an explosion of activity and adjustment. It’s a time of excitement and challenge, occasionally accompanied by moments of sheer exasperation and exhaustion for parents and kids alike. Today’s recipes are selected to assist busy families and college students living independently with some of that. The rest of us can enjoy them, too.

I love a kid-friendly snack option that’s peanut-free, gluten-free and with little or no refined sugar. That’s where my Puffed Rice Granola comes in.

Celeste Shaw steps back after 16 years of running the Chaps Diner and Bakery in Latah Valley due to health concerns.

Labor Day reminds me of New Year’s but with fewer fireworks, less noise and the absence of a crystal ball dropping in Times Square. Like New Year’s, Labor Day is a time of transition. Originally a tribute to American workers, the “workmen’s holiday” has morphed into a celebration (or mourning, perhaps) of the end of summer, amid the onset of substantial change in season and routine, especially, if school is involved.

Revival Tea Co. launched a new cafe with acai, coffee, boba tea, toast and grab-and-go bites on Spokane’s busiest weekend of the year.

It’s the second most wonderful time of the year!

Ken Hess once stuffed bears for a living, but now he is freeze-drying them. A lifelong crafter and purveyor of DIY Chalk Couture items, the former Spokane Build-A-Bear Workshop manager has discovered his newest airy niche dabbling in the universe of crispy freeze-dried confections.

Breakfast is the most important meal of the day, some would argue. And Rosie’s Restaurant knows exactly how important that first meal is. So before the classic diner opened late last month, general manager Tim Raridan made sure all of its recipes were the best options available for hungry customers.

What’s your favorite wine movie? I’m thinking of films made for theater or TV that feature wine as a theme, plotline or backdrop. To make my list, a film needs to get the wine part right, and not rely entirely on stereotypes about wine or wine lovers. For this discussion at least, I’m excluding documentaries aimed at the oenoscenti or movies meant to teach us about wine. These are films that tell a story with wine involved.

How to describe sumac?

Life pulls you in different directions, creating distance even between the closest of bonds. Yet, time seems to stop in the kitchen, and the world feels just a little lighter.

Pullman will be hosting the 35th annual lentil festival on Saturday, with activities for the entire family, including the world’s largest bowl of lentil chili – a 350-gallon vat prepared by Washington State University’s Catering Services - live music, cooking demos, science exploration for the kids and so much more.

We all know the value of starting the day with a healthy and filling breakfast. Although, some of us still insist that plenty of coffee is all we really need.

Doña-Magnolia, which opened in March in the restaurant space of Hotel Indigo, doesn’t just borrow from several food traditions. Italian pastas receive Mexican spices, tortas come with Indian fillings, ceviche is infused with Asian flavors. Chef Manuel Montijo Jr. wouldn’t have it any different – he’s been experimenting with flavors from the beginning.