Saturday: Weekend

Breakfast pizza an ideal dish for a brunch crowd

By AMERICA’S TEST KITCHEN Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo. It makes an ideal dish for a brunch crowd and isn’t difficult if you ...

Updates coming to The Preserve

By TRINITY CAREY Journal Staff Writer MARQUETTE — Quite a few changes are in the works for the late-night grilled cheese shop along Washington Street in Marquette. The Preserve, located in the former Flying Moose building at 351 W. Washington St., opened just a year ago and is already ...

Hot summer months calls for a mix of pesto, pasta

By AMERICA’S TEST KITCHEN More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months. It couldn’t be simpler to make; just process fresh basil, garlic, pine nuts, salty Parmesan cheese, and ...

THE Courtyards

There are many simple pleasures in life, one being putting your feet up in the backyard after a long day of work with a drink in hand. This moment inspired the idea behind the new cocktail bar The Courtyards, which is the first of its kind located in south Marquette. “It’s not ...

Can kids be foodies? With practice

kelsie dewar My 8-year-old nephew’s favorite foods are oysters and squid ink pasta, which he lovingly refers to as “black noodles.” On the other end of the spectrum, my niece, 7, thinks lettuce is spicy. While I’m impressed with my nephew’s already refined palate and love for ...

End of the road

MARQUETTE — The famous blue taco truck beloved by Yoopers in the snow or sun is selling tacos for just one more summer. Dia de los Tacos announced its 100-day farewell tour on Facebook June 21. The truck’s final tacos are to be sold at the end of September. Owner Mike Walker ...

Add succulent shrimp to quesadilla and you’ve got a party

By AMERICA’S TEST KITCHEN We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico’s griddled cheese sandwich into a party. To make them substantial enough for a meal, we started with 10-inch flour tortillas. To ...

Make-at-home sandwich bread

By AMERICA’S TEST KITCHEN The quintessential American sandwich loaf_tall and domed, with a fine, snowy-white crumb and a light brown crust_is a supermarket staple. Since it’s eaten so often, we wanted to develop a recipe that wasn’t just better than bouncy plastic-wrapped bread, ...

Cupcake Wars

By CHRISTIE BLECK Journal Staff Writer NEGAUNEE — Can baking be competitive? Just look at the plethora of baking- and cooking-related shows on television nowadays. They can be as addictive as the dishes created on these programs. The Negaunee Public Library’s Junior Teen Advisory ...

Exploring those Wikipedia wonders

Wikipedia. It’s a name almost all of America knows by this point. As a massive storage space for as much of human knowledge as can fit, Wikipedia is a deeply important—if not one of the most important—websites out there. However, it is also the subject of quite a few misconceptions. For ...

Event encourages eating close-to-home options

Eating local food isn’t just about eating more nutritiously. Choosing local means improving food security in the Upper Peninsula, by supporting the farmers who make their livelihoods from growing the food and the businesses who choose to support those farmers. The Superior Entertainment ...

Chicken salad with a kick

By AMERICA’S TEST KITCHEN To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients_often the very same compounds that give them such potent flavor. Mild, creamy chicken salad was an ideal canvas. ...

Locally grown, locally celebrated

MARQUETTE — The growing season in the Upper Peninsula is short, but that doesn’t mean there’s a lack of nutritious and tasty locally grown and raised food. To celebrate U.P. farmers and the local restaurant representatives and chefs who cook with their ingredients daily, Farm ...

Mango chutney turkey burgers

By AMERICA’S TEST KITCHEN Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes. We first tried packing some chutney into our Classic Turkey Burgers by mixing it with the ground turkey, ...

Mobile apps help users find unsold food and reduce waste

By KIRSTEN GRIESHABER Associated Press BERLIN — After a long day at work, Annekathrin Fiesinger is too tired to consider making dinner at home. So the 34-year-old uses her smart phone to check nearby restaurants, hotels or bakeries in Berlin for food being sold for a discount at the end of ...

Fish food

By AMERICA’S TEST KITCHEN A good salmon cake delivers rich flavor and tender texture; the best veers away from flavor-muting binders at all costs. We used a food processor to chop salmon into a mix of both fine and larger pieces for a varied and not overly dense texture. A single slice ...

Netherlands seed developer wins World Food Prize

By DAVID PITT Associated Press DES MOINES, Iowa — A seed developer from the Netherlands credited with introducing high quality disease-resistant vegetable seeds to more than 60 countries including the Philippines, Thailand and Indonesia was awarded the 2019 World Food Prize on ...

Throw a pork tenderloin on the grill and chill

By AMERICA’S TEST KITCHEN To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill. To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin ...

Dutch-oven tacos

By AMERICA’S TEST KITCHEN Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavor-packed chicken taco filling. We built a savory, well-balanced braising base with smoky chipotle in adobo, ...

Juchemich named Chef of the Year

MARQUETTE — The American Culinary Federation-Upper Michigan Culinarians presented Eric Juchemich with the 2018 Chef of the Year honors at its annual dinner held Sunday evening in Marquette. Juchemich, who holds the position of butcher/store manager at Gris Gris in Marquette, was recognized ...