Cheryl Dishes

Our weekend breakfast treats here at Rabbit Hill often include either bacon or sausage. I love the spicy aromas from a pan of sizzling meat, which is usually enough to rouse the latest of sleepers.

We Americans love our morning coffee break, and in particular the snacks.  Whole fast-food industries have been built upon this staple of the American life, which was first introduced as a recruitment tool by the

The recipe for Rhubarb Cheesecake Bars is gluten free. The rhubarb is first baked in a hot oven with sugar and cornstarch. When the slices have softened and the juices are clear, it's covered with

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

I’ve been on the scout lately for new salad recipes. After a season of eating root vegetables, turnips, daikon, and rutabaga have lost their culinary appeal. The cover of the recent Eating Well magazine, adorned

Like most families, we have certain go-to recipes we like to cook when friends come visiting. During shedder season, traditional steamed lobster is always on the menu, with (you dig) or without clams. Our farm

I once led a cooking workshop on Muffin Madness. A dozen folks gathered for two hours, grinding wheat berries and other grains, chopping fruits and veggies, creating delicious savory and sweet Muffins. The term muffin

In my study of food science and human nutrition, we learned that the foundation of a healthy life is a nutritious diet.  A nutritious diet provides the body with a wide variety of fruits and

“A pint’s a pound the world around” is an old-time expression my grandmother used when portioning up gallons of food. With the Maine scalloping season coming to a close, I am remembering this as we

Food historians write that the original Caesar Salad was created by the Italian immigrant Caesar Cardini, (not Julius Caesar), who operated restaurants in both Mexico and California. Julia Child writes that she ate a Caesar

Although the calendar says that we have reached the spring equinox, the time when the days and nights are approximately of equal duration, I’m finding it hard to believe. Ice and snow still cover the

In her book, “The Way to Cook”, Julia Child writes that the otherwise unusable leftover scraps from the butcher’s block have given rise to some of our most lofty and delicious creations, like magnificent French