By ELIZABETH KARMEL Associated Press When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw and ...

MUNISING — With honorable mentions in world-renowned media outlets such as Conde Nast Traveler and The New York Times, The Fish Basket in Munising has become a must-stop spot for those visiting the gateway community to Pictured Rocks National Lakeshore. Known for serving ...

aBy SARA MOULTON Associated Press Some of the greatest chilies you’ll ever eat hail from New Mexico’s Hatch Valley, which is why — naturally enough — tiny Hatch, New Mexico, is known as “The Chili Capital of the World.” This being the season for Hatch chilies, I thought it might ...

By KATIE WORKMAN Associated Press I’ve always loved the saying, “everything in moderation, including moderation.” This is how I think about cooking and eating in general; I usually like to cook and eat pretty healthily, but sometimes I like to just roll around in cream and butter and ...

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — It was recently announced that Outlanders owner Anne Klingler’s Thai basil bowl recipe is the North Central Regional Winner in the General Mills 2018 Neighborhood to Nation Recipe Contest. “We’re so excited and just ...

By AMERICA’S TEST KITCHEN For our Shredded Barbecued Beef, we cut a chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavor and cooked much faster. After cooking the meat in a disposable roasting pan on the cooler side of the grill for a few hours, we flipped ...

By AMERICA’S TEST KITCHEN Our spicy beef taco bake packs all the great texture and flavor of taco night into an easy one-dish meal that could easily be prepped ahead of time. We used 93 percent lean ground beef instead of the usual 90 percent because we found that excess grease pooled ...

MARQUETTE — Fresh, farm-to-table meals isn’t the only notable product that’s made from scratch and found at a Marquette restaurant. Since October, the Marquette Artist Collective and Café BODEGA have collaborated and expanded the local art scene by showcasing creative exhibits ...

By AMERICA’S TEST KITCHEN To create the ultimate version of this appealing dip with bold Southwestern flavors and a simple, no-fuss technique, we distilled every layer down to its essential flavors and designed our recipe to emphasize those elements. We replaced the usual refried beans ...

MARQUETTE — The Marquette Food Co-op has been coordinating tours of local farms throughout the Upper Peninsula for 13 years, offering people the chance to discover where their food comes from, learn about how it’s grown or raised, and meet the farmers who provide the area with quality ...

By ELIZABETH KARMEL Associated Press Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream using a ...

MARQUETTE — You may have eyed-up or tried a fresh, handcrafted pretzel from DaH Pretzel Guys at the Downtown Marquette Farmers Market, local breweries and bars, or festivals and events throughout the area, but expect to see more as the business continues to expand since its January inception. ...

By AMERICA’S TEST KITCHEN In its ideal form, crab dip is a warm, decadent party pleaser full of creamy, meaty seafood and savory spices. Unlike other versions of this popular appetizer, ours has a high ratio of crab to cheese, allowing the sweet crab flavor to come through. To make it ...

By RUSSELL CONTRERAS Associated Press LOS ANGELES — In a different time, at another place, and under other circumstances, you might have run away from Latisha Valenzuela and Glenda Alvarenga. But at Homegirl Cafe, a Los Angeles breakfast and lunch spot with a Latino twist, the two ...

By ELIZABETH KARMEL Associated Press If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter. It is a combination of rustic and chic that looks good and tastes good — ...

By KATIE WORKMAN Associated Press What if you had a prep cook in your kitchen? A sous chef who made sure that all of the slicing and dicing and mincing and zesting was done for you, so that when it came time to make dinner, all you had to do was wash your hands and start cooking? Most ...

MARQUETTE — For several years, Marquette County residents and visitors have had the opportunity to try different food trucks that offer tacos, pizza, coney dogs and more. A new vendor people may have noticed rolling into the area recently doesn’t operate out of a truck but instead, a ...

By KATIE WORKMAN Associated Press This is one of those salads that just saves the day over and over again. Here are the reasons I love this salad: It’s fast, it’s really easy, it’s inexpensive, it’s crowd-pleasing, it’s vegetarian, it’s substantial, it’s colorful, it’s ...

By AMERICA’S TEST KITCHEN We wanted to bring home a true New England-style lobster roll, complete with tender meat coated in a light dressing and tucked into a buttery toasted bun, but first we had to deal with the lobster. To make things easier, we sedated the lobster by placing it in ...

BARAGA — Encountering a drive-in is generally a rare occurrence in this day and age. That is, unless you’re in Baraga. With high approval rates on travel review companies Trip Advisor and Yelp, the Baraga Drive In is a piece of American history reminiscent of the 1950s and '60s found near ...