As the drink scene grows in Spokane, vintage-style drinking vinegars are finding their way back into the mix. Drinking vinegars serve as a versatile addition to any beverage with tart, fruity and sour flavors.

How to make a delicious coconut delight cake.

How to make a Pomegranate Rosemary Spritz cocktail.

Dealer’s Choice: Dakota from Bijou shares a Moxie

How to make a cozy mug of Rose Hip tea.

Cremini Mushroom soup recipe.

Maple Acorn Squash roasted to perfection.

Looking for a simple, crowd-pleasing dinner for school nights? Try out these stuffed peppers from Monika Jacobson and Eat Move Thrive Spokane.

This recipe is adapted from the classic Jordan Marsh Blueberry Muffins, but we have replaced Massachusetts blueberries with fresh huckleberries found here in the Inland Northwest!

How we make perfectly delicious huckleberry corn pancakes.

For this showstopping dessert, you’ll stack layers of light and airy chiffon cake with lilac-infused whipped cream and tangy, smooth grapefruit curd. For an extra hit of flavor, drizzle lilac simple syrup over your cake layers, and sprinkle candied blossoms over the top. Get ready folks: this one’s a beaut!

Delicious and refreshing topped with lime zest, chopped mint, whipped cream and even Tajin, this blended and frozen fresh watermelon is a dessert that everyone can enjoy. Can also be used in a mignonette to brighten up grilled oysters or added to your favorite summer cocktails like mojitos and margaritas!

Use the broiler or your grill to quickly brulee summer stone fruit and then brighten them up with herbs for a dish that works as a light salad or a sweet and savory dessert.

When asparagus is fresh, there’s no need to apply any heat. Just trim off the woody portion and slice it thin for a salad that is bright, crunchy and ready in minutes.

Growing up, I was fascinated by Scottish culture: The Highland Games, tartans, traditions, and so much more. I heard stories about my Great-Great-Grandma McKay from Scotland, who immigrated to the US with all her Scottish heritage and history. I learned about the Clan McKay of Cape Wrath in the Highlands and the resilient people who still live there through harsh and unrelenting conditions.

This dish tastes best when using young green beans. Remove the stem but leave the tail for a more natural, freshly-picked look. Pairs well with steamed rice and an Asian-style beef, chicken or tofu.

There is a crazy abundance of good coffee around here. Honestly, it’s a benefit of living in the Pacific Northwest to be able to stop on almost any corner not just for the big name brand of caffeinated goodness, but for locally-owned, even locally-roasted coffee. One of my favorites is Evans Brothers Coffee Roasters. You can find them in the Wonder Building on N Post Street in Spokane. Get yourself a dark chocolate mocha. You won’t be sorry!

Every year has its seasons: Spring, Summer, Pumpkin Spice, Candy Cane…you get the idea. But somewhere around the hot cocoa and the squash lattes falls my favorite of all: gingerbread season. It’s cozy, it’s satisfying, and it harkens back to that comforting holiday kitchen. I’m not talking about the sweet little gingerbread kids that we all love to decorate, or even the houses decked out in gumdrops and royal icing. I’m talking dark, spicy cake that warms you from the inside out with every bite.

Adriana’s grandmas famous pierogi recipe.

This festive new cake, specially created for Cosmic Crisp by celebrity chef Chadwick Boyd, is perfect for the holidays. Boyd treats the beautiful, ruby-red fruit not only as a flavorful ingredient but as a colorful holiday decoration. When cooked or baked, Cosmic Crisps retain their shape and much of their crimson color, resembling — in this dessert — vintage red-glass holiday ornaments.