By AMERICA’S TEST KITCHEN Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside. Salt doesn’t just enhance flavor_when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and ...
ISHPEMING — The Feeding America West Michigan mobile food truck is making its way back to the Upper Peninsula next week. The food truck will be distributing a variety of fresh produce and goods at the Ishpeming VFW parking lot, 310 Bank St., on Thursday, starting at 10 a.m. The VFW is ...
kelsie dewar “Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has.” — Margaret Mead By now, it’s likely that you’ve come across the above quote by anthropologist Margaret Mead at some point in your life. ...
By JAYMIE DEPEW Journal Staff Writer MARQUETTE — Michigan’s first community-owned microbrewery is months away from opening its doors in Marquette. Drifa Brewing Co., also known as the Marquette Brewing Cooperative, is anticipated to open this summer, as long as the state’s ...
By AMERICA’S TEST KITCHEN When making these delicious breakfast tacos, there are two ways to cook bacon. One is the oven, the best way to cook bacon for a crowd. Adjust oven rack to middle position and heat oven to 400 F. Line rimmed baking sheet with aluminum foil. Arrange strips of ...
MARQUETTE — The Northern Michigan University Public Relations Student Society of America chapter will host the second annual Marquette Coffee Crawl on April 20. Participants will have the option of participating during the following time slots: 8 to 10 a.m., 10 a.m. to noon and noon to 2 ...
By AMERICA’S TEST KITCHEN Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness. We found that toasting the oats with a little oil and salt before mixing them with the other ingredients really deepened their flavor. ...
Unless you’ve had your nose too deep in a good book, by now you’ve likely heard that March is recognized as National Reading Month. While a little late in the month, I thought this would be a good opportunity to share a few of my favorite food-related books. “Salt Fat Acid Heat” by ...
MARQUETTE — Ever wonder how kombucha is made, what it tastes like or what it even is? A group of young professionals had the opportunity to see what the fermented beverage is all about Wednesday night by attending a social gathering at Superior Culture where they were given a tour from ...
By AMERICA’S TEST KITCHEN Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed. To help ...
MARQUETTE — Step right up! Step right in! The Main Event is about to begin! The circus is coming to Marquette, but not the way one might think. Students enrolled in Northern Michigan University’s banquets and catering course through the Hospitality and Tourism Management Program ...
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 ...