Saturday: Weekend

Fish food

By AMERICA’S TEST KITCHEN A good salmon cake delivers rich flavor and tender texture; the best veers away from flavor-muting binders at all costs. We used a food processor to chop salmon into a mix of both fine and larger pieces for a varied and not overly dense texture. A single slice ...

Netherlands seed developer wins World Food Prize

By DAVID PITT Associated Press DES MOINES, Iowa — A seed developer from the Netherlands credited with introducing high quality disease-resistant vegetable seeds to more than 60 countries including the Philippines, Thailand and Indonesia was awarded the 2019 World Food Prize on ...

Throw a pork tenderloin on the grill and chill

By AMERICA’S TEST KITCHEN To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill. To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin ...

Dutch-oven tacos

By AMERICA’S TEST KITCHEN Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavor-packed chicken taco filling. We built a savory, well-balanced braising base with smoky chipotle in adobo, ...

Juchemich named Chef of the Year

MARQUETTE — The American Culinary Federation-Upper Michigan Culinarians presented Eric Juchemich with the 2018 Chef of the Year honors at its annual dinner held Sunday evening in Marquette. Juchemich, who holds the position of butcher/store manager at Gris Gris in Marquette, was recognized ...

FDA: Sampling finds toxic nonstick compounds in some food

By ELLEN KNICKMEYER, JOHN FLESHER and MICHAEL CASEY Associated Press WASHINGTON — The Food and Drug Administration found substantial levels of a worrisome class of nonstick, stain-resistant industrial compounds in some grocery store meats and seafood and in off-the-shelf chocolate cake, ...

Marquette schools to offer Summer Food Service Program

MARQUETTE — The Marquette Area Public Schools announces the sponsorship of the Summer Food Service Program for children. Free meals will be made available to children 18 years of age and under or persons up to age 26 who are enrolled in an educational program for the mentally or physically ...

Smoky salad?

By AMERICA’S TEST KITCHEN We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico. A simple tequila-lime mixture boosted the chicken’s flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled ...

Dress your kebabs with a rich za’atar yogurt sauce

By AMERICA’S TEST KITCHEN In the Middle East, kebabs — called kofte — feature ground meat (not chunks) mixed with lots of spices and fresh herbs that is formed around metal skewers and quickly grilled. We like them dressed with a za’atar yogurt sauce; the kebabs’ spices and ...

Shrimp, garlic, oil and wine equals a tasty and quick dinner

By AMERICA’S TEST KITCHEN In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients_shrimp, garlic, oil, wine_with boiled dried pasta, and only the salad’s left holding up dinner. But there are challenges. Delicate shrimp ...

Surf-treat

By AMERICA’S TEST KITCHEN A surfside treat, California fish tacos feature battered and fried crispy white fish and sprightly pickled vegetables. When done right, they are light and fresh, with a lively mix of textures and flavors. This recipe may look involved, but the components come ...

Take your Caesar salad to the grill to get a smoky char

By AMERICA'S TEST KITCHEN The smoky char of the grill brings a whole new dimension to plain old Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the ...

Perfect burgers

By AMERICA’S TEST KITCHEN Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ...

How to make brownies for real chocolate lovers

By AMERICA’S TEST KITCHEN Brownies are controversial territory to chart: Some like them cakey and light in flavor — more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent — almost as dense as fudge and ...

Zucchini or summer squash makes for a colorful pasta dish

By AMERICA’S TEST KITCHEN A combination of pasta and summer squash results in a light, flavorful dish that’s full of color. We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much ...

Go the extra mile

By MetroCreative Indulgence and baked goods go hand in hand. For many people, no baked good is truly indulgent unless it includes chocolate. That’s especially true come Valentine’s Day, when dietary restrictions are often relaxed so couples can cater to their sweet tooths. Baked goods ...

You won’t miss the meat when you make this mushroom burger

By AMERICA'S TEST KITCHEN Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are -legitimately delicious choices on their own. For charry grilled portobellos that wouldn't leak moisture and make the buns soggy, we decided to try scoring them, a technique ...

Tiki Dog Petites adds new products

ST. LOUIS — Tiki Dog Petites continues to add new and innovative products to their line of gourmet whole foods for small dogs. This spring, Tiki Dog Petites, Tiki Dog Petites Stix and Tiki Dog Petites Taste of the World will launch in the U.S. to continue to provide varied and wholesome ...

The modern chicken marbella

By AMERICA’S TEST KITCHEN More than 25 years ago, Chicken Marbella was the signature dish of the famous Silver Palate gourmet shop in Manhattan and the cookbook it later inspired. And it’s no wonder this chicken dish caught fire_marinated in a pungent mix of capers, olives and prunes, it ...

Accessing fresh produce

Sarah MONTE MARQUETTE — During the month of May, Marquette Food Co-op shoppers will have the opportunity to support their neighbors by “Rounding Up at the Register” for Double Up Food Bucks. Since Wednesday cashiers have been asking customers to round their shopping total to the next ...