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
  • A must-have, melt-in-your-mouth cake

    A must-have, melt-in-your-mouth cake

    One of my early food writer heroes was Marjorie Standish, longtime columnist for the Maine Sunday Telegram. In addition to writing for the paper for 25 years, she published several cookbooks highlighting sensible, down-to-earth Maine recipes. These recipes were often those shared by her readers and Maine households all around the state. I still have

  • Maine Dish: Live it up with lobster cheesecake

    Maine Dish: Live it up with lobster cheesecake

    Summer is a busy time for Maine families as we try to squeeze in every ray of sunshine before the long, cold winter. Our home becomes a literal bed-and-breakfast as we delight in entertaining family and friends with picnics on the beach, hikes in the mossy Crockett Cove woods preserve, sunset suppers and cocktails on

  • Maine Dish: A tart twist of strawberries

    Maine Dish: A tart twist of strawberries

    It’s Maine strawberry season! Our family can never have enough of the luscious, red-ripe strawberry that leads the parade of summer fruits. Strawberries in sugar over piping-hot biscuits with Jersey whipped cream, sweet, icy-cold strawberry popsicles, succulent berries tossed with fresh greens, goat cheese and nuts and mouthwatering strawberry jam on toast or English muffins.

  • Paragon flavor: Tarragon chicken easy for busy households

    Paragon flavor: Tarragon chicken easy for busy households

    My latest “coffee-table” reading is Thomas Keller’s, “Ad-hoc at Home,” a collection of recipes that the acclaimed chef prepares when not cooking at one of his nine restaurants and bakeries. No intricate garnishes, immersion blenders or sous-vide needed. These are uncomplicated and family-style preparations, meant to feed a crowd. Enjoying our evening glass of wine,

  • Red potato salad’s popularity endures

    Red potato salad’s popularity endures

    I once owned and operated a specialty food store, catering company and small café on Central Street in Bangor. The shop, located in in the heart of the city, was one of few eateries in the almost deserted downtown.  While consumer trends had pushed major retail shopping to the mall, the financial and legal seat

  • Maine Dish: A goddess worth worshipping

    Maine Dish: A goddess worth worshipping

    The recipe for Green Goddess dressing has a storied past, originating as a sauce for eel on the plate of Louis XIII. In 1923, the creamy rich condiment made its U.S. debut at the San Francisco Palace Hotel as a salad dressing in honor of British actor George Arliss, who was appearing in the play

  • Tarting it up

    Tarting it up

    Our household eats foods seasonally, and the winter diet of root vegetables gets quite long. So, I am quite excited in the spring to spot clumps of fresh chives, purple asparagus tips and the dark green leaves of rhubarb starting to unfold. Something new to cook! Botanically speaking, rhubarb is classified as a vegetable, although

  • Maine Dish: It’s spring in the kitchen

    Maine Dish: It’s spring in the kitchen

    There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, is a choice edible herb, and the only allium native to both the Old and New World. Here in Maine, chives grow as a perennial, and self-seed themselves wildly throughout the garden. Chives’

  • Tuscan vegetable soup’s on!

    Tuscan vegetable soup’s on!

    In many households, the lengthening daylight hours herald the time to do some major cleaning. This age-old ritual of “spring cleaning” is rooted in religious and cultural traditions and linked to the biology of how humans are wired. In the Jewish custom, the home is cleaned before Passover, while Christians clean the altar before Good

  • Cook once, eat twice or more

    Cook once, eat twice or more

    In her seminal book “The Way to Cook,” Julia Child writes that “while attitudes about food have changed, fortunately the principles of good cooking have not. The more one knows about it, the less mystery there is, the faster cooking becomes, the easier it is to be creative … and the more pleasure one has