Saturday: Weekend

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 ...

FDA: Sampling finds toxic nonstick compounds in some food

By ELLEN KNICKMEYER, JOHN FLESHER and MICHAEL CASEY Associated Press WASHINGTON — The Food and Drug Administration found substantial levels of a worrisome class of nonstick, stain-resistant industrial compounds in some grocery store meats and seafood and in off-the-shelf chocolate cake, ...

Marquette schools to offer Summer Food Service Program

MARQUETTE — The Marquette Area Public Schools announces the sponsorship of the Summer Food Service Program for children. Free meals will be made available to children 18 years of age and under or persons up to age 26 who are enrolled in an educational program for the mentally or physically ...

Smoky salad?

By AMERICA’S TEST KITCHEN We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico. A simple tequila-lime mixture boosted the chicken’s flavor both in a quick marinade before cooking and, when cooked down with some orange juice, as a reduced sauce drizzled ...

Dress your kebabs with a rich za’atar yogurt sauce

By AMERICA’S TEST KITCHEN In the Middle East, kebabs — called kofte — feature ground meat (not chunks) mixed with lots of spices and fresh herbs that is formed around metal skewers and quickly grilled. We like them dressed with a za’atar yogurt sauce; the kebabs’ spices and ...

Shrimp, garlic, oil and wine equals a tasty and quick dinner

By AMERICA’S TEST KITCHEN In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients_shrimp, garlic, oil, wine_with boiled dried pasta, and only the salad’s left holding up dinner. But there are challenges. Delicate shrimp ...

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 ...