By AMERICA’S TEST KITCHEN It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long ...

MARQUETTE — For the second time, home cook Brenda Washnock of Negaunee made the top 10 of her category in the World Food Championships last month. Every year, thousands of chefs and home cooks from all over the world compete for more than $350,000 in cash and prizes. The November ...

MARQUETTE — The Michigan Commission of Agriculture and Rural Development recently voted to approve Food and Agriculture Investment Fund grants for a project in the Upper Peninsula. “When the Food and Agriculture Investment Fund was established, we knew it could be used to have an impact ...

By AMERICA’S TEST KITCHEN Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following these recipes actually turns up a host of ...

By AMERICA’S TEST KITCHEN Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a streamlined version that would maintain the stew’s characteristically ...

MARQUETTE — The Northern Center for Lifelong Learning will present “A Proper Wine for the Occasion” from 4-6 p.m. Dec. 5 at Zephyr Wine Bar, 215 S. Front St., Marquette. The registration deadline is Friday. Participants will learn to identify wine characteristics and determine ...