By AMERICA’S TEST KITCHEN This Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass, or haddock for the cod in this recipe. Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend ...
MARQUETTE — If you’re looking for a place to grab food, drink and watch the game, The 906 Sports Bar and Grill is the place to go. Located in downtown Marquette, the locally owned and family-friendly business provides some of the best views in town, an affordable menu, made-from-scratch ...
By SARA MOULTON Associated Press Before our annual circuit around the sun forces us to kiss off the blueberry season, I urge one and all to try this blueberry tart. Super-tasty and much simpler to make than the standard recipe, it features the usual buttery bottom crust, loaded with gobs ...
By AMERICA’S TEST KITCHEN In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavors into an easy, yet elegant, casserole. Our flavor choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an ...
By AMERICA’S TEST KITCHEN We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavor and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and ...
By AMERICA’S TEST KITCHEN This modern fish chowder honors its simple roots by showcasing moist, tender morsels of fish in a delicate broth. Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time. We started by gently poaching meaty cod in water flavored ...
By AMERICA’S TEST KITCHEN All of the elements of this brightly flavored dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavor and char. To round out our grilled succotash we use convenient canned ...
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 ...