Food

From staff reports

Ross Carper and Ibrahim Mohamed returned dairy to the Benewah Milk Bottle on June 6 by opening the Mix, a dessert shop which offers soft serve ice cream, and is open from 3 to 9 p.m. Wednesday through Saturday.

If you’ve been to a wine store lately, you may have noticed it’s rosé season. As our gardens burst out in various shades of pink each spring, so too do the shelves at our local shops sprout bottles, boxes and cans of pink wine. Here are a few things to know – and a few misconceptions to avoid – about rosé.

Sunday is Father’s Day, that day of the year set aside to remind us that dads are something special.

In her stellar first cookbook, “Amrikan,” Khushbu Shah takes aim at one of the tropes of Western food writing: describing a foreign dish by tying it to an American equivalent, however much of a stretch it might be. Take pav bhaji, toasted bread (pav) topped with mashed, seasoned vegetables (bhaji), for example. She writes: “People like to describe it as ‘Indian sloppy joes,’ and while visually they have similarities, the taste could not be more different.”

This recipe brings together quintessential spring ingredients – asparagus, spring onions and fresh herbs – in a way that reflects the essence of the season. 

These chilled pies are light and refreshing, perfect for the hot, dry summer months typical of the Inland Northwest. There are two of those ubiquitous pudding/whipped topping desserts. Thank you, Mr. Jell-O, and thank you, Mr. Cool Whip! I like to make two pies: My favorite, Strawberry Fluff Pie, and its close cousin, Lime Fluff Pie, made with the same recipe. They look impressive side by side, fluffy red and fluffy green. It’s always interesting to see how many people can resist trying both.

Most seafoods are richer in nutrients than land-based meat, but the shrimp species that Americans consume are low on that list, near the bottom with cod and tilapia. 

Carrie Hansen, who has been a cake decorator at Rosauers for 25 years, has advanced to the finals in a national cake contest.

Here’s a delicious fusion of Tex-Mex and Italian cuisines. I topped my homemade pizza with steak flavored with fajita spices. For an easy pizza crust, I use a ready-to-bake thin pizza crust such as Pillsbury pizza crust. It easily unrolls to a thin crust which fills the kitchen with a fresh dough aroma.

The owner of Sweetbox Delivery and River City Kitchen believes it is essential to educate and “nurture” the younger generation that is entering the food industry. Clay Cerna’s work as a Sparks Weekend organizer – an entrepreneurial competition – sparked an idea: an entrepreneurial baking competition for teens.

MEXICO CITY – A couple of weeks ago, Taquería El Califa de León was simply one of Mexico City’s nearly 11,000 registered taco shops, though there are undoubtedly many more that aren’t. Sure, it had been around nearly 60 years and was popular, especially among politicians who worked nearby. But it was mostly a locally known taco stand.

Some generations, notably millennials, may fondly remember the Pizza Huts of the 1990s, with red pebble tumbler cups, video games, catchy playlists, the Book It! Book Club and Tiffany-style lamps.

Froot Loops will keep their artificially brightened colors. Some Pop-Tarts will lose them. Welcome to the ongoing experiment that is the American breakfast.

When you drink it, it’s hard to taste the ingredients of what made Rainier Brewing Company one of the Pacific Northwest’s most recognizable brands. It took grandiose costumes, extravagant sets and hilarious scripts.

For most of my life on this big blue marble, I’ve known tacos as tacos and sandwiches as sandwiches, the distinction between them self-evident.

Salads frequently play minor support roles, dishes that help round out meals. They’re often an afterthought, like store-bought dinner rolls. Some salads are so good they always draw attention. Here are three. These vibrant salads are ready for summer and any time of the year. Serve them at picnics and serve them at holiday dinners, like Memorial Day. They’re elegant, visually impressive, and they travel well. Did I mention that they’re delicious?

I have been writing biographies of Washington’s wine pioneers for the past three years, with one unforeseen benefit: I’ve been getting the inside story on which wines are the hidden gems.