By AMERICA'S TEST KITCHEN Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked. This approach is also great for tomatoes; ...

By AMERICA’S TEST KITCHEN A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one. Starting our gratin on the stovetop initiated the breakdown of the tomatoes, drove ...

By TRINITY CAREY Journal Staff Writer MARQUETTE — In a fast-paced, convenience-based culture more and more people are consuming fast and premade food on a regular basis. But there is satisfaction to be found in creating a meal from scratch and enjoying it with friends. At the Peter White ...

By AMERICA’S TEST KITCHEN It’s no wonder salmon is so popular: Its flesh is rich-tasting thanks to high levels of heart-healthy omega-3 fatty acids. A great way to ensure moist, tender salmon is to poach it. And a vinaigrette packed with fresh herbs offers surprising nutritional ...

By AMERICA’S TEST KITCHEN A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront. We thought that battered cauliflower bites, drizzled with ...

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 ...