Saturday: Weekend

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 ...

fish chow-dah!

By AMERICA’S TEST KITCHEN This modern fish chowder honors its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time. We started by gently poaching meaty cod in water flavored ...

Use the cooler side of the grill for this cool chicken dish

By AMERICA’S TEST KITCHEN All of the elements of this brightly flavored dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavor and char. To round out our grilled succotash we use convenient canned ...

A brightly colored veggie coleslaw that can stand up to ribs

By ELIZABETH KARMEL Associated Press When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw and ...

Fish & chips

MUNISING — With honorable mentions in world-renowned media outlets such as Conde Nast Traveler and The New York Times, The Fish Basket in Munising has become a must-stop spot for those visiting the gateway community to Pictured Rocks National Lakeshore. Known for serving ...

A mushroom burger that’s glorified by chilies and cheese

aBy SARA MOULTON Associated Press Some of the greatest chilies you’ll ever eat hail from New Mexico’s Hatch Valley, which is why — naturally enough — tiny Hatch, New Mexico, is known as “The Chili Capital of the World.” This being the season for Hatch chilies, I thought it might ...

Queso dip with corn

By KATIE WORKMAN Associated Press I’ve always loved the saying, “everything in moderation, including moderation.” This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and ...

Local restaurant owner wins national food contest

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — It was recently announced that Outlanders owner Anne Klingler’s Thai basil bowl recipe is the North Central Regional Winner in the General Mills 2018 Neighborhood to Nation Recipe Contest. “We’re so excited and just ...

Chuck roast sings after a slow grill and some smoke flavor

By AMERICA’S TEST KITCHEN For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavor and cooked much faster. After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped ...

Make taco night into an easy one-dish meal with a beef bake

By AMERICA’S TEST KITCHEN Our spicy beef taco bake packs all the great texture and flavor of taco night into an easy one-dish meal that could easily be prepped ahead of time. We used 93 percent lean ground beef instead of the usual 90 percent because we found that excess grease pooled ...