Saturday: Weekend

S’more blossom cookies

By AMERICA’S TEST KITCHEN S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of ...

Craft beers are flowing along the circle of Alpha

By JAYMIE DEPEW Journal Staff Writer ALPHA — About eight years ago, three men shared the idea to build a craft brewery in Alpha, a small village in Iron County that’s home to under 200 people. Years later, the idea came to life with the opening of the Alpha Michigan Brewing Company. ...

COOKING ON DEADLINE: Salmon corn chowder

By KATIE WORKMAN Associated Press Certain foods just need to be made and eaten at least once a summer. Corn chowder (or chowdah, as my in-laws would say) is one. And if you are in a place where the ears of fresh sweet corn are piled high at the market (often for pennies an ear), then you ...

Café Bodega

By JAYMIE DEPEW Journal Staff Writer MARQUETTE — While Café BODEGA is commonly known as a restaurant and bar that serves local, natural and fresh food in Marquette, it’s also becoming a popular place to enjoy live music and art exhibits. As the summer season begins, Café ...

flank steak & charred corn salsa

By AMERICA’S TEST KITCHEN Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface ...

Turn store-bought pizza dough into an easy flatbread

By AMERICA’S TEST KITCHEN Store-bought pizza dough makes this flatbread weeknight-friendly, and the perfect combination of salty and savory toppings plus a quick homemade pesto will make it a new staple in your rotation. A hot water bath (120 F) brings the cold dough to room temperature ...

Personal chef service offered locally

MARQUETTE — The Serving Platter, a personal chef service owned and operated by Niki Scott of Marquette, is currently accepting new clients in Marquette and surrounding areas. For over a year, The Serving Platter has offered meal prep and cooking services to busy families, couples, ...

Grilled beef skewers get even better with a robust marinade

By AMERICA’S TEST KITCHEN Well-marbled steak tips, with their beefy flavor and tender texture, proved the best choice for our grilled beef kebabs. We created a robust marinade using several key elements: Beef broth and tomato paste added rich, umami tones, salt helped brine the meat ...

A BLT that showcases dueling dynamics

By KATIE WORKMAN Associated Press As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich. One the ...

Brewing above the Bridge

MARQUETTE — Throughout the week, Iron Bay Restaurant & Drinkery held several events in its tap room celebrating the establishment’s one-year anniversary. From Thursday’s Peace Pie Company and Cognition beer pairing event, to a Tuesday showing of the Upper Peninsula-based film ...

How to cook a moist burger stuffed with cheese

By AMERICA'S TEST KITCHEN Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough_but our burgers, cooked to well-done to melt the cheese inside, were dry and tough or the cheese melted through the meat, ...

Fine dining in Munising

MUNISING — Offering its customers a comfortable big-city feel since February 2017, Tracey’s, a fine dining establishment located inside a Munising boutique hotel, has recently switched over to its new menu to kick off the summer season. According to co-owner Tom Dolaskie IV, some of ...

A tangy, tomatoey, sauce is the star of barbecued chicken

By AMERICA’S TEST KITCHEN A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly ...

Buck’s Subs

ISHPEMING — To complement its new location in Ishpeming, Buck’s Sub Shop is offering more items on its menu, including its impressive 10-ounce Bow Burger, a variety of appetizers, soups, salads and more. Formerly located along Cleveland Avenue, Buck’s, which is managed by David ...

Perfect french omelets are quick and satisfying

By AMERICA‘S TEST KITCHEN Unlike diner-style omelets bursting with cheese, meat, and vegetables, French omelets are rolled, not folded, over minimal filling. Served for breakfast or as a light lunch or supper with a salad, a golden-hued, Gruyere-laced French omelet is elegant and ...

Guest chefs WINE n’ DINE

MARQUETTE — After serving around a half-million tacos over the year, two members of the Dia de los Tacos crew will bring something different to the table Sunday and Monday evening by offering a five-course Cuban cuisine paired with spirits and wine at Zephyr Wine Bar and Cafe in ...

Provencal fish stew

By KATIE WORKMAN Associated Press A bowl of this stew is like a tiny little trip to the Mediterranean. It’s unbelievably easy, but I would serve it to guests in a heartbeat (and it would be a pretty special Mother’s Day lunch or dinner). It’s hearty, but still so light and clean ...

Traditional Czech open-faced sandwiches may be coming to US

By KAREL JANICEK Associated Press PRAGUE — Open-faced sandwiches have been a popular Czech tradition since 1916. The sandwiches have become part of everyday life here, a universal snack that looks good, tastes good and is relatively easy to make. They can be served for any occasion, ...

The Duck Pond Your local watering hole

CHRISTMAS — Although street signs and decorations in Christmas make the small town seem festive year round, one of the most exciting times for the area is during the summer when tourism is in full swing. In its third year being open, The Duck Pond Eatery & Beer Garden — a modern ...

Words of praise for great cooking, great cooks

By WILL LESTER Associated Press “The Best Cook in the World: Tales from my Momma’s Table,” (Alfred A. Knopf), by Rick Bragg. Rick Bragg’s latest book — “The Best Cook in the World” — is unusual enough in its approach that he felt obliged to explain what is intended. “I ...