Thompsonville -- Crystal Mountain Resort will celebrate the Labor Day weekend with the Taste of Michigan.
The event will be held from 4 to 8 p.m. Saturday, Sept. 1. Admission is $6. Food and beverage tokens will be sold separately.
Sunday, Sept. 2, will feature a family pig roast, a 5k race and more.
For details, visit www.crystalmountain.com/labordays.
When Becky Cain’s son Liam and a friend recently headed back to college in Oklahoma, they took a batch of her beloved oatmeal chocolate chip cookies with them.
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There’s no smoke and mirrors about it — Americans are eating a lot more smoked seafood than they used to.
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The trouble with spring is that we get eager to grill, but we can't always count on the weather to cooperate.
Continued ...Whitney Zachritz, formerly of Traverse City and now a pediatric nurse practitioner in Philadelphia, is both a vegan and an avid cook.
Continued ...Berry facts; Cafe in works; Green cuisine.
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This recipe features local produce from 9 Bean Rows, Spring Hollow Farms, Birch Point Farm and locally produced products from Food for Thought.
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When it comes to packing a picnic basket, sandwiches are almost always the stars of the menu. And why not?
Continued ...It was the customer service disaster heard around the Internet.
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There will be asparagus in the beer and the bratwursts and the soups and the sandwiches at the 10th annual Empire Asparagus Festival Friday and Saturday, May 17 and 18.
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If you’re one of those people who couldn’t spot a morel if it walked up and tapped you on the shoulder, this will make you eat your heart out.
Continued ...I am an unabashed fan of Tiseo’s frozen pizza dough. It’s made right here in Michigan and available for around $1.49 to $1.79 in many grocery stores.
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New cookbook; Berry facts.
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This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm and locally produced products from Black Star Farms and Eden Foods.
Continued ...We borrowed the key ingredients from pasta carbonara, but remade them as a picnic-worthy pasta salad.
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I discovered that it doesn’t take a ton of cheese to flavor — and glue together — the fillings of a quesadilla. as long as you use full-fat cheese.
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Opa Uptown owners Paul and Brigette Barbas, head chef Brian Maloney and pastry chef Renee Myers have put their heads together to create a fusion of European flavors from Italy, Greece, France, Poland and more.
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A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails.
Continued ...Yvonne Haywood, who works in the Record-Eagle circulation department and is a great cook, was passing these treats around the office the other day and noting how easy they were to make.
Continued ...Mushroom forays; Herbs and spices.
Continued ...Shoreline Center for Healing will hold a program on “Juicing for Health.”
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This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.
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Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn’t it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables?
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It doesn’t matter how skilled — or not — your kids are in the kitchen. This easy, fruity mousse parfait is a great Mother’s Day project they can help with.
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Quiche has a reputation as a complicated dish. And I’m not sure why.
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“World cuisine” wasn’t a term when Nancy Krcek Allen went to culinary school in the 1980s.
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