Saturday: Weekend

Ready to pour … almost

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — Michigan’s first community-owned microbrewery is months away from opening its doors in Marquette. Drifa Brewing Co., also known as the Marquette Brewing Cooperative, is anticipated to open this summer, as long as the state’s ...

To make these tacos, which way will you cook the bacon?

By AMERICA’S TEST KITCHEN When making these delicious breakfast tacos, there are two ways to cook bacon. One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to 400 F. Line rimmed baking sheet with aluminum foil. Arrange strips of ...

Coffee crawl

MARQUETTE — The Northern Michigan University Public Relations Student Society of America chapter will host the second annual Marquette Coffee Crawl on April 20. Participants will have the option of participating during the following time slots: 8 to 10 a.m., 10 a.m. to noon and noon to 2 ...

Honey is the glue that keeps these granola bars together

By AMERICA’S TEST KITCHEN Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness. We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavor. ...

Hungry for a good read?

Unless you’ve had your nose too deep in a good book, by now you’ve likely heard that March is recognized as National Reading Month. While a little late in the month, I thought this would be a good opportunity to share a few of my favorite food-related books. “Salt Fat Acid Heat” by ...

Superior Culture

MARQUETTE — Ever wonder how kombucha is made, what it tastes like or what it even is? A group of young professionals had the opportunity to see what the fermented beverage is all about Wednesday night by attending a social gathering at Superior Culture where they were given a tour from ...

Use salmon’s skin to stop it from drying out, release fat

By AMERICA’S TEST KITCHEN Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed. To help ...

Under the Big Top

MARQUETTE — Step right up! Step right in! The Main Event is about to begin! The circus is coming to Marquette, but not the way one might think. Students enrolled in Northern Michigan University’s banquets and catering course through the Hospitality and Tourism Management Program ...

Asparagus tart

By AMERICA’S TEST KITCHEN This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner. We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The ...

There’s delight in making ‘zoodles’

By AMERICA’S TEST KITCHEN A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a ...

Poppy seed muffins with rich, full flavor – and less sugar

By AMERICA’S TEST KITCHEN We wanted to make poppy seed muffins with rich, full flavor; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content ...

Kildare Irish American Pub

MARQUETTE — A new pub in Marquette has opened just in time for St. Patrick’s Day. Kildare Irish American Pub opened its doors March 7 and will be open from noon to 8 p.m. Sunday, offering a full bar and menu for those out on the town during the holiday. “We’re built for St. ...

Irish brown soda bread that’s hearty and easy to make

By AMERICA’S TEST KITCHEN Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare. We mimicked the ...

A pasta dish that brings out the earthy flavor of mushrooms

aBy AMERICA’S TEST KITCHEN We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily ...

Barley’s Angels

MARQUETTE — A new chapter of Barley’s Angels kicked off its first event Thursday evening at the Ore Dock Brewing Co. in Marquette. Barley’s Angels U.P. is Michigan’s sole chapter of the international women’s group, Barley’s Angels, which aims to educate and advocate the ...

Take ham and cheese to the next level

By AMERICA’S TEST KITCHEN Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You ...

Skip the delivery

By AMERICA’S TEST KITCHEN Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge. You need to stretch the dough carefully, preheat a heavy baking ...

Marquette Restaurant week

By Journal Staff MARQUETTE — Restaurants in Marquette’s downtown district will offer special deals starting Sunday as part of the sixth annual Marquette Restaurant Week. The deals run through March 10. The week is organized by participating restaurants of Marquette’s Eastside ...

A pasta dish that’ll have your family asking for seconds

By AMERICA’S TEST KITCHEN There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds. After browning the ...

Super GREENS

By AMERICA’S TEST KITCHEN When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients. First, we built a ...