Saturday: Weekend

Under pressure

By MELISSA D’ARABIAN Associated Press Not a day goes by that I don’t get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans. I’ll start by pointing out that we are really talking ...

COOKING ON DEADLINE: Fattoush

By KATIE WORKMAN Associated Press During the month of Ramadan, observant Muslims perform daily fasts from dawn to dusk, only breaking the fast with a meal (usually a light one) after the sun sets. Fasting is intended to cleanse the soul, allowing Muslims to turn their attention ...

Marquette Big Boy expands restaurant space

MARQUETTE — Marquette Big Boy made a big change in the past year, with the addition of a 22-by-23-foot room for large private events and extra seating on weekends. Steve Whelan, owner of the restaurant, said that business has benefited from the add-on, which was finished in September. ...

Rebel farmers create new food label

By LISA RATHKE Associated Press THETFORD, Vt. — Was your tomato grown in dirt or water? Organic shoppers might notice additional labels this summer that will give them the answer — and tell them whether their choices align with what a rebellious group of farmers and scientists deem the ...

Bacon, sage and provolone chicken rolls

By KATIE WORKMAN Associated Press A rolled chicken breast may look la-di-da fancy, but it‘s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese. I feel like I can do a lot of things if there is bacon and melted ...

Angry Bear

MARQUETTE — Over the last four years the Ore Dock Brewing Company’s Festival of the Angry Bear has routinely come out of hibernation in April, taking over Spring Street in downtown Marquette. This year the brewery will celebrate five years of festivities at 3 p.m. on April 14. The ...

COOKING ON DEADLINE: Simple vegetarian spring pasta salad

By KATIE WORKMAN Associated Press A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian. One of the first things I made for my then-boyfriend’s (now husband’s) parents was a pasta ...

Eclectic bakery adds to Negaunee’s downtown district for decades

NEGAUNEE — In the heart of downtown Negaunee along Iron Street stands an eclectic blue building with red and orange trimming. Initially opened as an antique shop with a small bakery found in the back, the business grew into what’s now known as Midtown Bakery & Cafe, a popular ...

Making your own breakfast sausage patties is quick and smart

By MELISSA D'ARABIAN Associated Press Lazy weekend morning meals around the table, the entire family unhurried have yielded some of my favorite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day, and fill my soul a tiny bit. Adding the ...

Cheers, it’s Oberon season

MARQUETTE — Here comes the sunshine — in a glass. Oberon lovers can rejoice as it’s the time of year Bell’s Brewery releases the popular wheat ale, which warms the spirits of many as they’re reminded of sunnier days to come. Arguably Bell’s Brewery’s most popular beer, ...

Chicken Piri Piri

By KATIE WORKMAN Associated Press Here's the drill with butterflying — or spatchcocking — a bird. You cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat. It's not difficult to do, ...

How to be mere minutes away from a tasty crusted salmon

By MELISSA D'ARABIAN Associated Press It seems like mere moments after I get the last dish dried and put away, it's time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my ...

Bottles are overrated

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — By being the first to market individual slices of ketchup, Marquette native Emily “Bo” Williams is transforming the condiment industry with the creation of Bo’s Fine Foods Slice of Sauce. After experimenting with recipes handed down ...

COOKING ON DEADLINE: Classic deviled eggs

By KATIE WORKMAN Associated Press Deviled eggs know no single season or demographic. They are blissfully democratic appetizers. In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can't be annoyed when there are deviled eggs ...

Cabbage soup, not the boiled diet version, can be glorious

By MELISSA D'ARABIAN Associated Press The mere mention of cabbage soup in my household makes my husband a little stressed, and with good reason. He remembers all too well the cabbage soup diet fad that I talked him into trying before our wedding. To be fair, I wasn't alone: Everyone was ...

Teal Lake Pizzeria

Nestled along the beautiful Teal Lake shoreline in Negaunee, a new pizzeria with an impressive menu opened its doors in mid-December. Once just a pipe dream, Teal Lake Pizzeria is now the reality of owners Mary Sandberg-Reed and John Reed’s life-long dreams. “I’ve been ...

COOKING ON DEADLINE: Citrus-marinated salmon

By KATIE WORKMAN Associated Press Salmon is my No. 1 favorite fish in the ocean, and I am not alone. The rich and sometimes slightly sweet flavor, the velvety texture, the appealing color, and the fact that it takes so well to all kinds of preparations and seasonings make it a go-to fish ...

Spring Ferment: new location, new month, same exciting event

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — Considering the peculiar Upper Peninsula weather, this year’s third annual Spring Ferment festival has a new indoor location at Lakeview Arena in Marquette. For the last two years Spring Ferment, which is organized by the Marquette Home ...

Shepherd’s pie

By KATIE WORKMAN Associated Press The dead of winter is much more tolerable when you a make a mood-lifting dinner like this one. And with St. Patrick's Day approaching, Irish dishes seem like the right thing to do. (I don't believe I have a drop of Irish blood in me, but that doesn't stop ...

Marquette Restaurant Week back for sixth year

MARQUETTE — A number of restaurants will participate in the sixth annual Marquette Restaurant Week, set to begin Sunday. The 2018 Marquette Restaurant Week includes around 20 participating restaurants in Marquette’s downtown district. The Eastside Originals participating restaurants, ...