Saturday: Weekend

Irish Whitetail Distillery

MARQUETTE — Irish Whitetail Distillery, founded by Marquette native Nickolas Boyle and his wife, Violetta, made its debut last month at Ireland’s premier whiskey tasting event. Whiskey Live Dublin attendees had the opportunity over the course of two days to sample the distillery’s 12 ...

Glad Tidings

MARQUETTE — Now in its seventh year, Ore Dock Brewing Company’s annual community fundraiser continues to grow. Each year the brewery, with help from local bars and restaurants, offers patrons the opportunity to spread goodwill within their community by donating one dollar from every pint ...

For a classic meatballs in marinara, turn to the multicooker

By AMERICA’S TEST KITCHEN It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long ...

Ingredients of a champion

MARQUETTE — For the second time, home cook Brenda Washnock of Negaunee made the top 10 of her category in the World Food Championships last month. Every year, thousands of chefs and home cooks from all over the world compete for more than $350,000 in cash and prizes. The November ...

Great glazed chicken is made possible, thanks to a beer can

By AMERICA’S TEST KITCHEN Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following these recipes actually turns up a host of ...

A streamlined version of New Mexican pork and hominy stew

By AMERICA’S TEST KITCHEN Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a streamlined version that would maintain the stew’s characteristically ...

Skandia company receives grant to develop flour mill

MARQUETTE — The Michigan Commission of Agriculture and Rural Development recently voted to approve Food and Agriculture Investment Fund grants for a project in the Upper Peninsula. “When the Food and Agriculture Investment Fund was established, we knew it could be used to have an impact ...

Wine event set for Dec. 5

MARQUETTE — The Northern Center for Lifelong Learning will present “A Proper Wine for the Occasion” from 4-6 p.m. Dec. 5 at Zephyr Wine Bar, 215 S. Front St., Marquette. The registration deadline is Friday. Participants will learn to identify wine characteristics and determine ...

Giving thanks … and a free meal

MARQUETTE — Several organizations in Marquette County will provide Thanksgiving meals free of charge to anyone in need of a hot plate of food during the holiday. Aubree’s Pizzeria & Grill in Marquette will serve a full Thanksgiving meal to anyone that comes to the restaurant Thursday ...

This apple crisp gets an unlikely boost from cranberries

By AMERICA’S TEST KITCHEN Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit flavors and making sure that the filling ...

Make this green bean casserole ahead of the party and relax

By AMERICA’S TEST KITCHEN Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier. To ensure that the flavor of the casserole didn’t become dull in the freezer, we boosted flavor by using ...

Food Waste

MARQUETTE — Between 30 to 40 percent of the food supply is uneaten and discarded in the United States. Although it’s challenging to gauge the absolute total of food loss, the U.S. Department of Agriculture Economic Research Service estimates that there’s around 133 billion pounds of ...

Smoked turkey and melty cheddar panini

By AMERICA’S TEST KITCHEN Panini, sandwiches traditionally cooked in a ridged press, are hard to get wrong_but also surprisingly hard to get just right. To turn a crowd-pleasing combination of smoked turkey and melty cheddar cheese into an inspired lunch, we needed a condiment with ...

Crisp, moist turkey with mahogany skin? No sweat

By AMERICA’S TEST KITCHEN Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly ...

Scratch the mushy stuffing and make cornbread from scratch

By AMERICA’S TEST KITCHEN Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from ...

Bottled water, pizza bagels want to be called ‘healthy’

By CANDICE CHOI AP Food & Health Writer NEW YORK — Pizza bagels, chewing gum and bottled water want to play a starring new role in our diets: Foods that can be called healthy. The U.S. Food and Drug Administration is revamping its definition of healthy to reflect our changing ...

Get ready … Get set … shop!

MARQUETTE — The Marquette Food Co-op hosted its first ever Co-op Sweep competition at its Washington Street storefront this week. Contestants Katie LeClair and Nathan Mapes cruised the aisles for two minutes Tuesday afternoon searching for items to fill their carts that totaled as close to ...

Texas Red Chili

By KATIE WORKMAN Associated Press If you know anything about Texas chili, then you know for certain the one thing that is NOT in this recipe. If you have just yelled “BEANS!”, then you are correct (and you knew you were correct and did not need me to tell you, thank you very ...

Forget the mess: This shepherd’s pie uses only one skillet

By AMERICA’S TEST KITCHEN Despite its status as a classic comfort food, there‘s nothing comforting about the many steps and piles of dirty dishes that shepherd‘s pie usually requires. Using the cast-iron skillet as our sauteing, baking, and serving pan streamlined the process. We ...

Welcome The 51st State

KINGSFORD — 51st State Brewing Company has been welcomed with open arms since opening in January, even receiving recognition at the state level for being the first brewery in the Kingsford area. What began as a retirement homebrewing hobby for Jeff Brickley, ventured into a thriving ...