Saturday: Weekend

Guest chefs WINE n’ DINE

MARQUETTE — After serving around a half-million tacos over the year, two members of the Dia de los Tacos crew will bring something different to the table Sunday and Monday evening by offering a five-course Cuban cuisine paired with spirits and wine at Zephyr Wine Bar and Cafe in ...

Provencal fish stew

By KATIE WORKMAN Associated Press A bowl of this stew is like a tiny little trip to the Mediterranean. It’s unbelievably easy, but I would serve it to guests in a heartbeat (and it would be a pretty special Mother’s Day lunch or dinner). It’s hearty, but still so light and clean ...

Traditional Czech open-faced sandwiches may be coming to US

By KAREL JANICEK Associated Press PRAGUE — Open-faced sandwiches have been a popular Czech tradition since 1916. The sandwiches have become part of everyday life here, a universal snack that looks good, tastes good and is relatively easy to make. They can be served for any occasion, ...

The Duck Pond Your local watering hole

CHRISTMAS — Although street signs and decorations in Christmas make the small town seem festive year round, one of the most exciting times for the area is during the summer when tourism is in full swing. In its third year being open, The Duck Pond Eatery & Beer Garden — a modern ...

Words of praise for great cooking, great cooks

By WILL LESTER Associated Press “The Best Cook in the World: Tales from my Momma’s Table,” (Alfred A. Knopf), by Rick Bragg. Rick Bragg’s latest book — “The Best Cook in the World” — is unusual enough in its approach that he felt obliged to explain what is intended. “I ...

Spatzle primavera is made with vegetables, cream and cheese

By SARA MOULTON Associated Press Springtime is the right time for Pasta Primavera, which is, after all, the Italian word for spring. There’s some controversy about who invented this wonderful dish, but everyone agrees that it was made famous in the late ‘70s at New York’s Le Cirque ...

Under pressure

By MELISSA D’ARABIAN Associated Press Not a day goes by that I don’t get a recipe request or question about the Instant Pot. So, dear readers, today is the day for my starter recipe for you Instant Pot (Multi-Pot, etc.) fans. I’ll start by pointing out that we are really talking ...

COOKING ON DEADLINE: Fattoush

By KATIE WORKMAN Associated Press During the month of Ramadan, observant Muslims perform daily fasts from dawn to dusk, only breaking the fast with a meal (usually a light one) after the sun sets. Fasting is intended to cleanse the soul, allowing Muslims to turn their attention ...

Marquette Big Boy expands restaurant space

MARQUETTE — Marquette Big Boy made a big change in the past year, with the addition of a 22-by-23-foot room for large private events and extra seating on weekends. Steve Whelan, owner of the restaurant, said that business has benefited from the add-on, which was finished in September. ...

Rebel farmers create new food label

By LISA RATHKE Associated Press THETFORD, Vt. — Was your tomato grown in dirt or water? Organic shoppers might notice additional labels this summer that will give them the answer — and tell them whether their choices align with what a rebellious group of farmers and scientists deem the ...

Bacon, sage and provolone chicken rolls

By KATIE WORKMAN Associated Press A rolled chicken breast may look la-di-da fancy, but it‘s really super-easy to pull off with a tiny bit of patience. And this particular version rewards you with bacon and melted cheese. I feel like I can do a lot of things if there is bacon and melted ...

Angry Bear

MARQUETTE — Over the last four years the Ore Dock Brewing Company’s Festival of the Angry Bear has routinely come out of hibernation in April, taking over Spring Street in downtown Marquette. This year the brewery will celebrate five years of festivities at 3 p.m. on April 14. The ...

COOKING ON DEADLINE: Simple vegetarian spring pasta salad

By KATIE WORKMAN Associated Press A great pasta salad is a beautiful thing. It anchors a picnic, potluck or buffet with aplomb. It’s portable, flexible, and easily and often vegetarian. One of the first things I made for my then-boyfriend’s (now husband’s) parents was a pasta ...

Eclectic bakery adds to Negaunee’s downtown district for decades

NEGAUNEE — In the heart of downtown Negaunee along Iron Street stands an eclectic blue building with red and orange trimming. Initially opened as an antique shop with a small bakery found in the back, the business grew into what’s now known as Midtown Bakery & Cafe, a popular ...

Making your own breakfast sausage patties is quick and smart

By MELISSA D'ARABIAN Associated Press Lazy weekend morning meals around the table, the entire family unhurried have yielded some of my favorite moments of connection and family identity. Even quick weekday breakfasts hold the promise of a new day, and fill my soul a tiny bit. Adding the ...

Cheers, it’s Oberon season

MARQUETTE — Here comes the sunshine — in a glass. Oberon lovers can rejoice as it’s the time of year Bell’s Brewery releases the popular wheat ale, which warms the spirits of many as they’re reminded of sunnier days to come. Arguably Bell’s Brewery’s most popular beer, ...

Chicken Piri Piri

By KATIE WORKMAN Associated Press Here's the drill with butterflying — or spatchcocking — a bird. You cut the backbone out of the chicken with kitchen shears, then turn the bird over and press down on the breastbone until the bird lies somewhat flat. It's not difficult to do, ...

How to be mere minutes away from a tasty crusted salmon

By MELISSA D'ARABIAN Associated Press It seems like mere moments after I get the last dish dried and put away, it's time to make dinner again. Is it me or are the days actually getting shorter, whizzing by in a blur and then coming to a screeching halt at 6 p.m. when every person in my ...

Bottles are overrated

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — By being the first to market individual slices of ketchup, Marquette native Emily “Bo” Williams is transforming the condiment industry with the creation of Bo’s Fine Foods Slice of Sauce. After experimenting with recipes handed down ...

COOKING ON DEADLINE: Classic deviled eggs

By KATIE WORKMAN Associated Press Deviled eggs know no single season or demographic. They are blissfully democratic appetizers. In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool. You can't be annoyed when there are deviled eggs ...