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
  • Maine Dish: Star-Spangled Spuds

    We recently enjoyed a delicious potluck supper with 20 new farmers and young apprentices at Fisher Farm in Winterport. I love events like this, as it gives me the opportunity to sample other folks’ cooking styles and get new recipe ideas. The most prolific item on this local foods menu was potatoes, primarily as salads.

  • Maine Dish: Hit the Trail with High Test Cookies

    Back when our daughters were competitively swimming and training, I kept the pantry stocked with nutritionally dense foods. Nutritionally dense foods are foods that provide both high amounts of energy and nutritional benefits. In comparison, snack foods, like potato chips, provide empty calories, or high calories with no other nutritional benefits. A working body needs

  • Maine Dish: Ruby Juice Whets the Whistle!

    Christa, a reader from Ellsworth and an excellent cook and gardener, asked that I share the recipe for rhubarb or Ruby Juice. Her family, like mine, enjoys eating a local, seasonal cuisine. Finding a beverage to replace the standard breakfast drink is a culinary challenge. Orange trees aren’t prolific here in Maine, but rhubarb sure

  • Maine Dish: A Taste of Summer in a Bowl

    Nothing completes a meal and refreshes the palate like a green salad. The window boxes growing lettuces and greens on the rail of our deck have started to produce, and we are enjoying a salad almost every night now. As the season progresses, the composition of these salads will change, depending upon the ingredients. To

  • Maine Dish: Sweet and Briny Tarts

    Summer entertaining is upon us, and it’s nice to have a collection of quick, easy and delicious recipes for family gatherings, graduations and holiday cookouts. My secret to stress-free, company cooking is to choose local, seasonal ingredients and stock the pantry with a few key items. Phyllo tart shells, found in the frozen food section

  • Maine Dish: Are You Frond of the Ferns?

    When my friend Melissa needed a suggestion for a dip she could make for a co-ed potluck bridal shower, Fiddlehead Dip was my first thought. Why not use something seasonal and unique to our area? Although I’ve never foraged for fiddleheads here on the island, markets and roadside vendors are selling bags of the first