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Saturday: Weekend

A pasta dish that brings out the earthy flavor of mushrooms

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 ...

Barley’s Angels

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 ...

Take ham and cheese to the next level

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 ...

Skip the delivery

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 ...

Marquette Restaurant week

By Journal Staff MARQUETTE — Restaurants in Marquette’s downtown district will offer special deals starting Sunday as part of the sixth annual Marquette Restaurant Week. The deals run through March 10. The week is organized by participating restaurants of Marquette’s Eastside ...

A pasta dish that’ll have your family asking for seconds

By AMERICA’S TEST KITCHEN There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds. After browning the ...

Super GREENS

By AMERICA’S TEST KITCHEN When considering uses for sturdy greens like kale and Swiss chard, a smooth pureed soup may not immediately come to mind. But we had high hopes for a silky-smooth soup that delivered a big dose of healthy greens packed with essential nutrients. First, we built a ...

Flavor & farmers

By TRINITY CAREY Journal Staff Writer MARQUETTE — We are creatures of convenience. We quickly search the answers to any question we have on our smartphones, shop for our goods from the comfort of our couches and even pick up our food from drive-through windows. But at what cost? As ...

Starting your own garden

With several feet of snow already on the ground and more in the forecast, it might be hard to imagine the feeling of warm sunshine on your back and fresh soil in your hands. But now is the perfect time to start planning for your home garden. Whether you have an established green thumb or are ...

Make plain biscuits, then dress them up

By AMERICA‘S TEST KITCHEN These plain biscuits can be dressed up with any flavorful, relatively dry ingredient, such as herbs, scallions, cheese, dried fruit, or spices. For variations on the recipe, see below. Follow this recipe with your kids. BUTTERMILK DROP BISCUITS Servings: ...

What the Focaccia?

By AMERICA’S TEST KITCHEN Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven_focaccia stems from focolare and means “fireplace”_they would tear off a swatch of dough, flatten it, drizzle it with olive oil, and pop it into the ...

For more streamlined chicken enchiladas, use a slow cooker

By AMERICA’S TEST KITCHEN Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas_one that utilized our slow cooker to make the filling and that enabled the ...

chili cook-off

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — There’s nothing like a bowl of chili to keep you warm on a winter day. While thousands of spectators prepare to watch sled dog teams race across the central Upper Peninsula next weekend, Northern Michigan University’s Hospitality Club ...

Skip the box

By AMERICA’S TEST KITCHEN Macaroni and cheese has always been on my “must-explore” list. It’s just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything else. Unfortunately, it’s the boxed ...

Peanut blossom cookies with a more robust peanut flavor

By AMERICA’S TEST KITCHEN Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They’re simply a peanut butter cookie topped with a Hershey’s Kiss. We started with the original recipe and made tweaks to it with the goal of achieving a more robust peanut ...

The calendar

EDITOR’S NOTE: Information for the Community Calendar should be submitted in writing, including the phone number of a contact person, no later than one week before the event. Mail to The Mining Journal, Attention: Newsroom/Community Calendar, Box 430, Marquette, MI 49855; fax to 906-228-2617; ...

A cookie in a skillet?

By AMERICA’S TEST KITCHEN A cookie in a skillet? We admit this Internet phenom made us skeptical_until we tried it. Unlike making a traditional batch of cookies, this treatment doesn’t require scooping, baking and cooling multiple sheets of treats; the whole thing bakes at once in a ...

All hail the QUEEN

MARQUETTE — There’s a new burger joint in Marquette Township slated to open as soon as possible, owners say. What was once Rendezvous Tattoo has now transformed into Queen City Burger Co., a casual restaurant located at 2712 U.S. 41 West that’s owned by Eric Curtis and Dave ...

Pizza Oven owner marks 4 decades

By THERESA PROUDFIT Iron Mountain Daily News KINGSFORD — When Eva Gall chased Danny Antonini and his friends out of her restaurant with a broom in the early ’60s, neither had any idea he someday would take over as Pizza Oven owner. Gall and Pat Goulette started the Pizza Oven more ...

Make a flaky and crisp deep-dish pizza at home

By AMERICA’S TEST KITCHEN If you’re from the Northeast, or if you haven’t been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake. Real Chicago-style pizza is certainly thick, but its texture and flavor are something special: Instead of being ...