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 www.cherylwixsonskitchen.com.
  • Pouring it on

    Pouring it on

    “I cannot get by without Poppy Seed Dressing, though I’m personally tired of it,” wrote Helen Corbitt in the 1974 book “Helen Corbitt Cooks for Company.” Dog-eared, brown and oil stained, forgotten until just recently, this page in my cookbook has seen almost 40 years of action. Early in my culinary career as a new

  • Say cheesecake, lobster that is

    Say cheesecake, lobster that is

    Every month, I have the opportunity to showcase the delicious Maine foods in season and cook a meal for 200 folks. With the help of a dedicated group of volunteers, we source ingredients, most often from island gardeners, farmers and fishing folks, create the menu, and spend a weekend chopping, dicing and prepping for the

  • Saluting the season’s harvest

    Saluting the season’s harvest

       I love the autumn season, especially just before the first frost. Nature puts on her most glorious show of beauty: gold and crimson leaves, bright orange squashes and pumpkins, green parsley, thyme and rosemary, tiny purple blossoms of mint. Life in the garden is full of abundance, the field crickets chirping endlessly, grasshoppers of

  • Buttermilk gets its due

    Buttermilk gets its due

    Who doesn’t love a muffin? Fragrant and steaming from the oven, a freshly baked muffin elevates eggs at breakfast to a literal feast. Muffins are a delicious match for the morning coffee break, and a quick and easy snack. I really enjoy experimenting with different muffin recipes, trying various combinations of fruit, nuts and spices.

  • Italian Fish Stew

    Complete this easy, one-pot meal with a crusty bread and a salad made from fall greens and apples.
    Courtesy of Cheryl Wixson

  • Maine Dish: Egg Dish Makes Good Breakfast on the Fly

    We all know that breakfast is the most important meal of the day, but during this stretch of the year, who has the time? It seems like every day with shopping and errands to do, packages to mail, play rehearsals or choir practice, we’re on the run. Rather than skip the morning repast or grab

  • Maine Dish: Stock Up on Squash

    Our squashes and pumpkins are all harvested and there are racks of orange, gold and tan cucurbitas curing in the greenhouse. It gives me a deep sense of satisfaction knowing that if properly stored and tended, this bounty of good eating — pumpkin pie and cheesecake, savory soups and stews, oh-so-sweet roasted delicata, pasta sauces

  • Maine Dish: On a Roll

    Come spring, when I’m hankering for something sinful and sweet for breakfast or brunch, cinnamon rolls hit the spot. These yeast rolls are made with a dough enriched with milk, butter and eggs. The dough is easy to make in a bread machine, or in a stand-mixer with a dough hook. You can even whip

  • Time to Stir Up Soup

    I’m always on the lookout for a vegetable-based soup, and the recipe for Broccoli Leek Soup in a cooking catalog caught my eye. Easy to prepare, and packed with nutrients, this silky, smooth soup would be an elegant start to a formal dinner, or a nice complement to a grilled cheese sandwich for lunch. This

  • Maine Dish: Slow Cooking Required for Rich Lobster Stew

    December is the season for treating family and friends to the foods from your kitchen. When folks come to visit us here on the island, we always like to serve local cuisine. As our hometown of Stonington has the largest lobster landings in the state, lobster is almost always on the menu. No matter what