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 — 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 ...

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 ...

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 ...

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 ...

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 ...