Make the best-ever smoked salmon bagel with help from John Cross Fisheries. Styled alongside Rachel Watson and Dave Weidner for the Traverse, Northern Michigan’s Magazine Sept. 2018 issue.
I dialed in this recipe using 99% grown- or made-in-Michigan ingredients over a course of several nights. My husband Andy taste-tested. To balance all that glorious Pinconning cheese, I roasted broccoli on the side. Every bite of this crispy, melty dish sings of the land it comes from: the good ol’ mitten state. First published in Traverse, Northern Michigan’s Magazine November 2018 issue, just in time for Thanksgiving.