Saturday: Weekend

Surf-treat

By AMERICA’S TEST KITCHEN A surfside treat, California fish tacos feature battered and fried crispy white fish and sprightly pickled vegetables. When done right, they are light and fresh, with a lively mix of textures and flavors. This recipe may look involved, but the components come ...

Take your Caesar salad to the grill to get a smoky char

By AMERICA'S TEST KITCHEN The smoky char of the grill brings a whole new dimension to plain old Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the ...

Perfect burgers

By AMERICA’S TEST KITCHEN Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ...

How to make brownies for real chocolate lovers

By AMERICA’S TEST KITCHEN Brownies are controversial territory to chart: Some like them cakey and light in flavor — more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent — almost as dense as fudge and ...

Zucchini or summer squash makes for a colorful pasta dish

By AMERICA’S TEST KITCHEN A combination of pasta and summer squash results in a light, flavorful dish that’s full of color. We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much ...

Go the extra mile

By MetroCreative Indulgence and baked goods go hand in hand. For many people, no baked good is truly indulgent unless it includes chocolate. That’s especially true come Valentine’s Day, when dietary restrictions are often relaxed so couples can cater to their sweet tooths. Baked goods ...

You won’t miss the meat when you make this mushroom burger

By AMERICA'S TEST KITCHEN Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are -legitimately delicious choices on their own. For charry grilled portobellos that wouldn't leak moisture and make the buns soggy, we decided to try scoring them, a technique ...

Tiki Dog Petites adds new products

ST. LOUIS — Tiki Dog Petites continues to add new and innovative products to their line of gourmet whole foods for small dogs. This spring, Tiki Dog Petites, Tiki Dog Petites Stix and Tiki Dog Petites Taste of the World will launch in the U.S. to continue to provide varied and wholesome ...

The modern chicken marbella

By AMERICA’S TEST KITCHEN More than 25 years ago, Chicken Marbella was the signature dish of the famous Silver Palate gourmet shop in Manhattan and the cookbook it later inspired. And it’s no wonder this chicken dish caught fire_marinated in a pungent mix of capers, olives and prunes, it ...

Accessing fresh produce

Sarah MONTE MARQUETTE — During the month of May, Marquette Food Co-op shoppers will have the opportunity to support their neighbors by “Rounding Up at the Register” for Double Up Food Bucks. Since Wednesday cashiers have been asking customers to round their shopping total to the next ...

Alleluia, Christ is risen, Christ is risen indeed, Alleluia!

It’s Easter. It’s actually always Easter on Sundays at church. Every Sunday we celebrate the news of the empty tomb, but of course, the pinnacle Easter Sunday we celebrate each spring is the big to-do. At Eden in Munising, we had beautiful processions led gracefully and reverently by some ...

Buttermilk and salt key to this crispy oven-fried chicken

By AMERICA’S TEST KITCHEN Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside. Salt doesn’t just enhance flavor_when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and ...

Feed the hungry

ISHPEMING — The Feeding America West Michigan mobile food truck is making its way back to the Upper Peninsula next week. The food truck will be distributing a variety of fresh produce and goods at the Ishpeming VFW parking lot, 310 Bank St., on Thursday, starting at 10 a.m. The VFW is ...

Cutting waste

kelsie dewar “Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has.” — Margaret Mead By now, it’s likely that you’ve come across the above quote by anthropologist Margaret Mead at some point in your life. ...

Ready to pour … almost

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — Michigan’s first community-owned microbrewery is months away from opening its doors in Marquette. Drifa Brewing Co., also known as the Marquette Brewing Cooperative, is anticipated to open this summer, as long as the state’s ...

To make these tacos, which way will you cook the bacon?

By AMERICA’S TEST KITCHEN When making these delicious breakfast tacos, there are two ways to cook bacon. One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to 400 F. Line rimmed baking sheet with aluminum foil. Arrange strips of ...

Coffee crawl

MARQUETTE — The Northern Michigan University Public Relations Student Society of America chapter will host the second annual Marquette Coffee Crawl on April 20. Participants will have the option of participating during the following time slots: 8 to 10 a.m., 10 a.m. to noon and noon to 2 ...

Honey is the glue that keeps these granola bars together

By AMERICA’S TEST KITCHEN Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness. We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavor. ...

Hungry for a good read?

Unless you’ve had your nose too deep in a good book, by now you’ve likely heard that March is recognized as National Reading Month. While a little late in the month, I thought this would be a good opportunity to share a few of my favorite food-related books. “Salt Fat Acid Heat” by ...

Superior Culture

MARQUETTE — Ever wonder how kombucha is made, what it tastes like or what it even is? A group of young professionals had the opportunity to see what the fermented beverage is all about Wednesday night by attending a social gathering at Superior Culture where they were given a tour from ...