By AMERICA’S TEST KITCHEN This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner. We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The ...

By AMERICA’S TEST KITCHEN A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a ...

By AMERICA’S TEST KITCHEN We wanted to make poppy seed muffins with rich, full flavor; fluffy, tender interiors; and golden crusts. We were amazed to find that our go-to recipe had a whopping 22 grams of sugar per muffin, so we hoped that our new recipe would work with a sugar content ...

MARQUETTE — A new pub in Marquette has opened just in time for St. Patrick’s Day. Kildare Irish American Pub opened its doors March 7 and will be open from noon to 8 p.m. Sunday, offering a full bar and menu for those out on the town during the holiday. “We’re built for St. ...

By AMERICA’S TEST KITCHEN Irish brown soda bread is a hearty, wholesome loaf that tastes as good with a helping of scrambled eggs as it does with a smear of salted butter or tangy marmalade. And not only is this humble bread versatile, it’s also simple to prepare. We mimicked the ...

aBy AMERICA’S TEST KITCHEN We wanted to create a pasta dish that brought out the delicate, earthy flavor hiding in supermarket mushrooms. We selected cremini mushrooms, which have a meatier texture and a more intense, woodsy flavor than button mushrooms but are still readily ...

MARQUETTE — A new chapter of Barley’s Angels kicked off its first event Thursday evening at the Ore Dock Brewing Co. in Marquette. Barley’s Angels U.P. is Michigan’s sole chapter of the international women’s group, Barley’s Angels, which aims to educate and advocate the ...

By AMERICA’S TEST KITCHEN Take your ham and cheese sandwich to the next level by turning it into a slider. Fluffy potato dinner rolls are just the right size for a few bites. Heating these small sandwiches in the oven makes the rolls nice and crisp and the cheese melty and gooey. You ...

By AMERICA’S TEST KITCHEN Making pizza at home is gratifying, and it almost always tastes better than what you can get from delivery. But achieving a pizza with a crisp crust in the home oven can also be a real challenge. You need to stretch the dough carefully, preheat a heavy baking ...

By Journal Staff MARQUETTE — Restaurants in Marquette’s downtown district will offer special deals starting Sunday as part of the sixth annual Marquette Restaurant Week. The deals run through March 10. The week is organized by participating restaurants of Marquette’s Eastside ...

By AMERICA’S TEST KITCHEN There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds. After browning the ...

By AMERICA’S TEST KITCHEN When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients. First, we built a ...

By TRINITY CAREY Journal Staff Writer MARQUETTE — We are creatures of convenience. We quickly search the answers to any question we have on our smartphones, shop for our goods from the comfort of our couches and even pick up our food from drive-through windows. But at what cost? As ...

With several feet of snow already on the ground and more in the forecast, it might be hard to imagine the feeling of warm sunshine on your back and fresh soil in your hands. But now is the perfect time to start planning for your home garden. Whether you have an established green thumb or are ...

By AMERICA‘S TEST KITCHEN These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids. BUTTERMILK DROP BISCUITS Servings: ...

By AMERICA’S TEST KITCHEN Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven_focaccia stems from focolare and means “fireplace”_they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the ...

By AMERICA’S TEST KITCHEN Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the ...

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — There’s nothing like a bowl of chili to keep you warm on a winter day. While thousands of spectators prepare to watch sled dog teams race across the central Upper Peninsula next weekend, Northern Michigan University’s Hospitality Club ...

By AMERICA’S TEST KITCHEN Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed ...

By AMERICA’S TEST KITCHEN Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They’re simply a peanut butter cookie topped with a Hershey’s Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut ...