Articles by: Cheryl Wixson

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or
  • Spicy beet hummus made at home

    Spicy beet hummus made at home

    Does your family enjoy hummus, the Middle East spread or dip traditionally prepared with mashed chickpeas, lemon, garlic and sesame seeds or oil?  Our tribe has always consumed vast quantities of the addictive mixture, often on toasted pita wedges or chips, or as a dip for crunchy, garden vegetables. Food historians have multiple theories about

  • Frozen drink on a stick can’t be beat

    Frozen drink on a stick can’t be beat

    Popsicles are a frozen treat enjoyed by all ages. Unlike ice cream, where air is incorporated into the product while churning the mix during the freezing process, frozen ice pops, or “popsicles,” are a liquid that is “quiescently” frozen or frozen while at rest.  The popsicle we enjoy today was invented in 1905 by an

  • Warm up with corn chowder 

    Warm up with corn chowder 

    Now that summer is officially here, I’ve been hankering for a good bowl of corn chowder; thick, creamy, sweet and rich, flecked with fresh herbs, plump kernels of yellow corn and soft pillows of perfectly cubed potatoes. Chowder isn’t often something that one thinks of as a summer food, but when the fog rolls in,

  • Celebrate spring with baked asparagus

    Celebrate spring with baked asparagus

    Of all the world’s vegetables, asparagus are probably the most prized and elegant. Food historians date this perennial plant’s young shoots, which appear in the first warm and wet days of spring, as early as 3000 B.C. in Egypt. By 1469, asparagus were cultivated in French monasteries and greenhouses and enjoyed by the upper classes

  • Hallelujah, time for halibut

    Hallelujah, time for halibut

    Here in Maine state waters, the halibut season runs this year from May 18 until June 13. Recreational fishermen may harvest five halibut per boat per season, whereas commercial fishing vessels may land a maximum of 25 halibut per year.

  • Boyce family’s rhubarb treats live on

    Boyce family’s rhubarb treats live on

    Of all the herbaceous perennials that have accompanied my household every time I’ve moved, the rhubarb plant is the oldest. A member of the buckwheat family, the first rhubarb cultivar traveled to New England via European settlers. The plant was cultivated in Asiatic countries for many centuries before being introduced to Europe in about 1600.

  • Fried rice more than a catchall for leftovers

    Fried rice more than a catchall for leftovers

    Fried rice is a meal-in-a-bowl; typically a dish of cold cooked rice that is stir-fried with a mélange of colorful diced vegetables and often meat. A deeply satisfying bowlful, fried rice can be eaten as a snack, as street food, or as a glamorous addition to a banquet-style meal. The perfect foil for leftovers, fried rice adapts to a wide variety of tastes and textures.

  • Warm up with stuffed cabbage leaves

    Sadly, aside from Peter Rabbit, the rest of my family is really not completely in love with cabbage.  Sometimes called the workhorse of the winter kitchen; cabbage is one of the few green vegetables that can be stored from harvest in the fall until spring in my root cellar. The first cabbages were brought to

  • When life gives her lemons, she makes wings

    When life gives her lemons, she makes wings

    By Cheryl Wixson When my Meyer’s lemon tree, heavy with fruit, started falling over and out of the pot, I knew it was time to harvest. With the daylight hours growing longer, the spindly branches were practically growing out the window, and new flower buds starting to form. This “tree,” at least 10 years old,

  • Gingerbread cookies are a crowd favorite

    Gingerbread cookies are a crowd favorite

    Last week, my culinary students at Deer Isle-Stonington High School prepared and served a harvest lunch for their 120 classmates and staff. It was a heroic effort that involved the whole school and spanned over two weeks of preparation. Students roasted five Maine-raised turkeys, picking the meat off the bones, making stock and preparing gravy.