Saturday: Weekend

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 ...

Why not a pumpkin jelly roll cake?

By AMERICA’S TEST KITCHEN Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There’s much to be said for this classic, but we wanted to develop a unique variation for the holidays with a pumpkin jelly roll cake encasing ...

Mt. Shasta Lodge OPEN FOR BUSINESS

MICHIGAMME — The historic Mt. Shasta Lodge of Michigamme opened its doors as a casual fine-dining establishment under new ownership a month ago. After being closed for three years, the rustic building was brought back to life after Ishpeming native and Northern Michigan University Trustee ...

Beer lovers, listen up: New book has great life hacks

By LEANNE ITALIE Associated Press NEW YORK — Beer snobs, turn away, Ben Robinson has some hacks involving your favorite, foamy beverage. The editor in chief of The Observer has written a handy little every guy's illustrated guide of 100 tips, tricks and projects involving ...

Not at his beck and call

Dear Annie: I was widowed two years ago. I joined a group last year that gets out and does things together. About 10 months ago, I started dating one of the guys in the group. We are both in our 60s. In the beginning, he called and asked me to dinner and other activities. Now, when I am running ...

Late night GRUB

MARQUETTE — A new establishment in the downtown Marquette district is offering another option to those looking for a late night snack during the weekend. The Preserve, a casual dining cafe owned by local residents Jeremy Johnson, Devin Mahoney and Tim Piirala, opened several weeks ago ...

Make flavorful, tender butternut squash soup

By AMERICA’S TEST KITCHEN This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavorful. Many squash soups fail to live up to their potential, often ending up too sweet or with ...

Start brunch with a stack of airy, tangy pancakes

By AMERICA’S TEST KITCHEN A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture. Buttermilk was a must_it contributed to the pancakes’ flavor and, with some leavening help ...

Iron Town Oktoberfest

NEGAUNEE — Planning for the third annual Negaunee Oktoberfest is underway in Iron Town. Negaunee’s Oktoberfest will begin at noon Oct. 6, where the city will honor the German traditional festival with its own celebration along Iron Street. Maryhanna Ockerna, Downtown Negaunee Business ...

Soup that’s garden-fresh

By AMERICA’S TEST KITCHEN Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for a bright, lively tasting minestrone that married a flavorful tomato broth with fresh vegetables, beans, and pasta. The base of ...

World Food Championships

MARQUETTE — With the seventh annual World Food Championships just around the corner, home cook Brenda Washnock of Negaunee is looking forward to her fifth time taking part in the nationally-known food competition in November. The 2018 World Food Championships will highlight some ...

Like pumpkin cheesecake? How about a portable version

By AMERICA’S TEST KITCHEN With a tangy, rich flavor and velvety consistency, cheesecake’s characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favorite variation might just be pumpkin ...

Carp River Saloon now at Marquette Mountain

MARQUETTE — Those traveling along M-553 may have noticed a few changes at Marquette Mountain recently, including a large painted sign on the building that reads: Carp River Saloon — opens noon daily. Formerly known as The T-Bar, the restaurant and bar is a must-stop for those craving a ...

Spanish-inspired seafood dish is a simple one-pot meal

By AMERICA’S TEST KITCHEN This Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass, or haddock for the cod in this recipe. Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend ...

The 906 Sports Bar and Grill serving up fan favorites

MARQUETTE — If you’re looking for a place to grab food, drink and watch the game, The 906 Sports Bar and Grill is the place to go. Located in downtown Marquette, the locally owned and family-friendly business provides some of the best views in town, an affordable menu, made-from-scratch ...

A blueberry tart that works, so you don’t have to

By SARA MOULTON Associated Press Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs ...

Broccoli rabe and sausage as a casserole

By AMERICA’S TEST KITCHEN In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavors into an easy, yet elegant, casserole. Our flavor choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an ...

Cheese bread with flour, milk and sour cream

By AMERICA’S TEST KITCHEN We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavor and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and ...