Saturday: Weekend

Sweet potato, mushroom soup offers autumn ‘hug’

What's for dinner? It is the eternal question and, nationwide, the "I'm out of ideas" face can be spotted on folks wandering the grocery store in search of inspiration. While even chefs sometimes get "dinner block," there is an advantage to having a library of tricks and techniques at your ...

Pimento cheese is more than the sum of its parts

By ELIZABETH KARMEL Associated Press I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it. Like most Southerners, I grew up with it and there are as many variations as there are Southerners. The version that I make most is super ...

I’m tweaking your spaghetti and meatballs

By MELISSA D'ARABIAN Associated Press Spaghetti and meatballs was the classic dish I ate at Grandma's house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove. The fact that she was 100 ...

Serve egg rolls from the restaurant at home

By SARA MOULTON Associated Press Who doesn't love an egg roll? For generations it's been Chinese cuisine's No. 1 hit in America. And why not? They're ubiquitous, they're fried, they're delicious, and you can eat them with your hands. Unfortunately, egg rolls are restaurant food. Making them ...

Homegrown harvest

ISHPEMING — You wouldn’t have found french fries or pork rinds at the first-ever Harvest Festival, unless someone smuggled them in. However, you would have found fresh tomatoes and seasoned local meat dishes. The event, which was sponsored by Partridge Creek Farm Sunday at the Ishpeming ...

Blanching beans

GWINN — What good is fresh produce from your garden if much of it spoils? Beth Waitrovich, a Michigan State University Extension educator based in Norway, presented an Aug. 17 workshop at the Forsyth Senior Center in Gwinn to teach participants how to safely preserve harvest from their ...

Ore Dock anniversary

MARQUETTE — The Ore Dock Brewing Company in Marquette will celebrate its five year anniversary today with some special release beer, live music, beer and cheese pairings and a “dunk the brewer” event. “We are so humbled and proud to be celebrating five rotations around that big ...

Church continues tradition of food stands at Iowa State Fair

By COURTNEY CROWDER Associated Press DES MOINES, Iowa — There's a sign-up sheet in the basement of the West Des Moines Methodist Church that looks like the Container Store let loose on a poster board. It's the king of sign-up sheets, and one glance at its methodically charted grids, ...

Food pantries benefit from Detroit Metro Airport donations

By SHAWN D. LEWIS Associated Press TAYLOR — A chicken Caesar salad from Papa Joe's Gourmet Market and a Starbucks blueberry Greek yogurt parfait are treats travelers can select at concession areas inside Detroit Metropolitan Airport. But those are extremely rare delicacies for Krystle ...

RadTour Marquette combines biking, local cuisine

MARQUETTE — What better way to burn off all the calories one consumes when dining and drinking at local establishments than by taking a 35-mile bicycle ride? That’s what a group of bicyclists will do Aug. 27 during the third RadTour Marquette, described by organizers as a “culinary ...

Food is free for the taking at floating ‘forest’ in NYC

By KAREN MATTHEWS Associated Press NEW YORK — An old construction barge planted with vegetables, apple trees and fragrant herbs is giving apartment-dwelling New Yorkers a chance to pick something and eat it. Part floating garden, part artwork and part community organizing project, the ...

Culinary compatriots

MARQUETTE — Whole hog tacos — ‘nuff said. That’s what will be on tap next weekend at Blackrocks Brewery in Marquette, courtesy of the cross-state culinary compatriots Dia de los Tacos and Slows Bar-B-Q, out of Detroit. Mike Walker, owner of the Marquette-based food truck Dia de ...

COOKING ON DEADLINE: Panko-crusted fish with tzatziki

By KATIE WORKMAN Associated Press Any flaky white fish would be perfect in this recipe. You just want a mild, moist fish, which then will be encased in a crunchy coating, and a base for the flavorful, creamy and crunchy sauce. Serve this up with some steamed or sauteed green beans to ...

Co-op participates in Double Up Food Bucks program

By RYAN JARVI Journal City Editor MARQUETTE — The Marquette Food Co-op is again taking part in the Double Up Food Bucks program, allowing beneficiaries of the Supplemental Nutrition Assistance Program the opportunity to purchase more food when using their Michigan Bridge cards. “This ...

Cooking on Deadline

By KATIE WORKMAN Associated Press Some good ground beef, preferably not too lean (when making burgers, fat is our friend), and a generous sprinkling of salt and pepper is all you need to make a fine burger most days. But on some other days, you might want a burger with a bit more zing, more ...

BLUES and BBQ

By RYAN JARVI Journal Staff Writer MARQUETTE — It’s not unusual for people to seek out comfort food when they’re feeling down. And no one knows the blues like R.J. Bragg and Teresa Howes. The couple owns and operates the food truck Midnight Blues BBQ, which has been roving the ...

A tenderloin gets an assist from dark brown sugar, paprika

By ELIZABETH KARMEL Associated Press As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin. It’s mild in flavor and takes well to rubs, marinades and sauces. Tenderloins range in weight from 10 ounces to 1 1/2 pounds. I prefer the ...

Michigan wine competition marks 40 years

EAST LANSING — As winemakers across the state toast their gold, silver and bronze winners in the Michigan Wine Competition, the annual contest is quietly observing a milestone this year. This summer marks the 40th anniversary of the competition, which now brings wine experts from across ...

Detroit pastry chef wins Food Network’s ‘Chopped’

By Sarah Rahal The Detroit News DETROIT (AP) — Detroiters may know Crystal Smith for her specialty bourbon bread pudding at Bayview Yacht Club in Detroit, but recently she has upgraded her title to Chopped Chef champion. Smith, 34, has had a passion for cooking since she was a teen and ...

Summer Supper

By MELISSA D'ARABIAN Associated Press Sometimes, it's just too hot to turn on the stove. The key is to stock up your kitchen with "healthy convenience food" that doesn't require any heat, such as fresh produce, canned beans, canned fish and small boxes of pre-cooked legumes found in the ...