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  • Branching Out
  • Branching Out

    Steve and Marie Cole, both farmers and physical therapists, get the most out of their land through organic practices
  • Tapping into Healthy Food
  • Tapping into Healthy Food

    The Manito Tap House offers fresh food for unique diners
      If a roasted heirloom carrot salad dressed in grapefruit-lime vinaigrette doesn’t sound like your typical pub grub, it’s because Manito Tap House isn’t your typical pub.
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  • Mangia!
  • Mangia!

    Great Italian food isn't all cheese and bread — in fact, it can be quite healthy
  • Cheers!
  • Cheers!

    Try these drinks for some much-needed holiday cheer
      The holidays can be magical and all, but bitter cold and lack of sunlight coupled with an in-law invasion could easily drive anyone to drink.
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  • Sweet Endings
  • Sweet Endings

    Dessert doesn't have to be a nutrition nightmare
      For Chef Ryan Stoy, a meal’s last course is sort of like the passing of the Olympic torch.
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  • Physicians in the Kitchen
  • Physicians in the Kitchen

    Chefs team up with doctors to create great food for specialized diets
      Even though the link between food and health is undeniable, the culinary world is largely alien territory to physicians, at least as part of their medical training.
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  • Midday Munchies
  • Midday Munchies

    Don't let post-lunchtime hunger push you to unhealthy choice
      Three hours after lunch, it’s time to stoke the metabolic fire. But enter the snack zone with caution.
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  • Lunch Bell
  • Lunch Bell

    A few hours after breakfast, you need to restart your engine
  • Breakfast Time!
  • Breakfast Time!

    Don't forget to start your day with a nutritious, delicious meal
      If your New Year’s resolutions include weight loss, be forewarned: Skipping meals nearly always leads to overeating later.
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  • Beyond Meatloaf
  • Beyond Meatloaf

    One of Spokane’s first chef-owners, Ian Wingate has branched out into a lot of different flavors
      Ian Wingate is one of the best-known chefs in the region, but he got his start at a Sicilian cafe in Chico, Calif.
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  • Balancing Feasts
  • Balancing Feasts

    Taking a moderate approach to food and life
      Chef Sylvia Wilson, owner of Feast Catering, lives a life woven with rich family history and creative passion.
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  • A Fresh Outlook
  • A Fresh Outlook

    Veggin' out at Sandpoint's Hydra restaurant
      The Hydra’s Executive Chef Mike Armstrong picked his new hometown over every other city he’d been in. He started in the restaurant business at 14 and has never doubted the decision, which was inspired by his grandmother.
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  • Finding Healthy Comfort
  • Finding Healthy Comfort

    De-stress without blowing your diet
      Imagine a long day at work. You’re exhausted and want nothing more than dinner and a comfortable chair. So you reach for … a salad?
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  • Neighborhood Pie
  • Neighborhood Pie

    Good works and good food go hand in hand at South Perry Pizza
      South Perry was just the type of neighborhood Krista Kautzmann was looking for when she opened South Perry Pizza. And the Centers and Corridors project meant help navigating the bureaucracy that comes with opening a restaurant.
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