By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street Cooking shrimp until well-browned without overcooking can be a difficult needle to thread. To help with this, we often coat the delicate seafood with an aromatic marinade using ingredients that speed browning, such as sugar or ...
By KATIE WORKMAN Associated Press Nobody likes to waste food, especially when grocery prices are high and landfills keep growing. It feels like an imperative to make use of every ingredient we buy (or maybe grow). But about 40% of food in the U.S. is wasted, according to estimates from ...
WASHINGTON (AP) — Reward programs, including birthday freebies and discounts, have long been a way for brands to build loyalty and incentivize spending. But now some companies are becoming a bit more stingy — and customers are taking notice. Last fall, for example, many balked at ...
By CHRISTOPHER KIMBALL Christopher Kimball‘s Milk Street A grilled whole chicken that‘s deeply and perfectly browned yet still juicy can be hard to pull off at home. But a couple easy tricks ensure success for your Fourth of July barbecue. First, we spatchcock the bird, ...
By KATIE WORKMAN Associated Press Even though you can serve tortellini salad all year round, it feels like the perfect dish for summer. It speaks of picnics and potlucks, it‘s easy to make in a big batch, and people go nuts for it. There are so many types of filled tortellini ...
MARQUETTE — The local pizza scene continues to evolve, which is good news for people who love this Italian dish. Gravedoni’s Pizza is opening in July or August at the former Teal Lake Pizzeria at 81 Croix St. in Negaunee. Bearing of the name of the new owner/manager, Vince Gravedoni, the ...