It was a welcome way to come in from the cold. Record snows had reduced the sidewalk to an uneven and narrow path. Parking might have been mistaken for abandoning the car in a snow berm. The thaw ...

Mizuna has been a leading establishment for vegetarian dishes in the Spokane area for over two decades. By now, the competition has started to catch on. It's a bit of a conundrum, admits chef-owner ...

A fancy new restaurant just opened in an up-and-coming neighborhood that serves a dish your friends can’t stop talking about. It’s lobster macaroni and cheese in a velvety mascarpone sauce, made as a ...

Getting your Trinity Audio player ready... If you’re a chef, one way to get eager patrons to stop asking for recipes is to write them down for them. The other is to publish a book. Restaurateur Frank ...

Love him or hate him, chef Frank Bonanno has made an indelible mark on the Denver dining scene. Over the years, Bonanno’s had his share of controversies, too. His battles with the Denver Department of ...

Bitter mizuna leaves work excellently with this vegetarian stir-fry. Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu ...

Linda Scharko refers to herself and husband, Tony, as “a couple of old hippies who farm for pleasure and sustainability.” That farm is just a few blocks from historic downtown Fairburn. “We have a ...

Wine ideas: “To find a happy medium with fruit and chocolate, there are two ways to go,” says Chris Gregory of Mizuna. “With fruit, any noble-rot wine,” he says, referring to wines like Sauternes that ...

Mike Jones is expanding his repertoire from Mizuna to include slow-cooked, smoked meats at a new Texas-style barbecue restaurant. The longtime Spokane chef and restaurant owner opened Austin’s Live ...