Saturday: Weekend

Down on the farm

MARQUETTE — The Marquette Food Co-op has been coordinating tours of local farms throughout the Upper Peninsula for 13 years, offering people the chance to discover where their food comes from, learn about how it’s grown or raised, and meet the farmers who provide the area with quality ...

Avoid chasing ice cream trucks

By ELIZABETH KARMEL Associated Press Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream using a ...

DaH Pretzel Guys

MARQUETTE — You may have eyed-up or tried a fresh, handcrafted pretzel from DaH Pretzel Guys at the Downtown Marquette Farmers Market, local breweries and bars, or festivals and events throughout the area, but expect to see more as the business continues to expand since its January inception. ...

Turn to crab for a warm, bubbly decadent party pleaser

By AMERICA’S TEST KITCHEN In its ideal form, crab dip is a warm, decadent party pleaser full of creamy, meaty seafood and savory spices. Unlike other versions of this popular appetizer, ours has a high ratio of crab to cheese, allowing the sweet crab flavor to come through. To make it ...

Homegirl Cafe

By RUSSELL CONTRERAS Associated Press LOS ANGELES — In a different time, at another place, and under other circumstances, you might have run away from Latisha Valenzuela and Glenda Alvarenga. But at Homegirl Cafe, a Los Angeles breakfast and lunch spot with a Latino twist, the two ...

Grilling salmon on a wood plank is chic, tastes good

By ELIZABETH KARMEL Associated Press If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter. It is a combination of rustic and chic that looks good and tastes good — ...

An hour of meal prep on Sunday sets up yummy week

By KATIE WORKMAN Associated Press What if you had a prep cook in your kitchen? A sous chef who made sure that all of the slicing and dicing and mincing and zesting was done for you, so that when it came time to make dinner, all you had to do was wash your hands and start cooking? Most ...

The Burger Bus

MARQUETTE — For several years, Marquette County residents and visitors have had the opportunity to try different food trucks that offer tacos, pizza, coney dogs and more. A new vendor people may have noticed rolling into the area recently doesn’t operate out of a truck but instead, a ...

Southwestern black bean and corn salad

By KATIE WORKMAN Associated Press This is one of those salads that just saves the day over and over again. Here are the reasons I love this salad: It’s fast, it’s really easy, it’s inexpensive, it’s crowd-pleasing, it’s vegetarian, it’s substantial, it’s colorful, it’s ...

Make a lobster roll even a New Englander would cheer

By AMERICA’S TEST KITCHEN We wanted to bring home a true New England-style lobster roll, complete with tender meat coated in a light dressing and tucked into a buttery toasted bun, but first we had to deal with the lobster. To make things easier, we sedated the lobster by placing it in ...

Drive & dine

BARAGA — Encountering a drive-in is generally a rare occurrence in this day and age. That is, unless you’re in Baraga. With high approval rates on travel review companies Trip Advisor and Yelp, the Baraga Drive In is a piece of American history reminiscent of the 1950s and '60s found near ...

S’more blossom cookies

By AMERICA’S TEST KITCHEN S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of ...

Craft beers are flowing along the circle of Alpha

By JAYMIE DEPEW Journal Staff Writer ALPHA — About eight years ago, three men shared the idea to build a craft brewery in Alpha, a small village in Iron County that’s home to under 200 people. Years later, the idea came to life with the opening of the Alpha Michigan Brewing Company. ...

COOKING ON DEADLINE: Salmon corn chowder

By KATIE WORKMAN Associated Press Certain foods just need to be made and eaten at least once a summer. Corn chowder (or chowdah, as my in-laws would say) is one. And if you are in a place where the ears of fresh sweet corn are piled high at the market (often for pennies an ear), then you ...

Café Bodega

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — While Café BODEGA is commonly known as a restaurant and bar that serves local, natural and fresh food in Marquette, it’s also becoming a popular place to enjoy live music and art exhibits. As the summer season begins, Café ...

flank steak & charred corn salsa

By AMERICA’S TEST KITCHEN Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface ...

Turn store-bought pizza dough into an easy flatbread

By AMERICA’S TEST KITCHEN Store-bought pizza dough makes this flatbread weeknight-friendly, and the perfect combination of salty and savory toppings plus a quick homemade pesto will make it a new staple in your rotation. A hot water bath (120 F) brings the cold dough to room temperature ...

Personal chef service offered locally

MARQUETTE — The Serving Platter, a personal chef service owned and operated by Niki Scott of Marquette, is currently accepting new clients in Marquette and surrounding areas. For over a year, The Serving Platter has offered meal prep and cooking services to busy families, couples, ...

Grilled beef skewers get even better with a robust marinade

By AMERICA’S TEST KITCHEN Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs. We created a robust marinade using several key elements: Beef broth and tomato paste added rich, umami tones, salt helped brine the meat ...

A BLT that showcases dueling dynamics

By KATIE WORKMAN Associated Press As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich. One the ...