Cheryl Wixson

1 week ago | ellsworthamerican.com | Cheryl Wixson

Cacciatora is the Italian word for hunter, and in American cuisine, cacciatore refers to food prepared “hunter-style.” While the word evokes images of hearty, flavorful dishes, the history of cacciatore dates back several hundred years. The style of cooking originated from traditional hunting practices of Italy. Hunters would prepare simple, nourishing meals using the game they caught, along with whatever was readily available foraged or in the garden.

3 weeks ago | ellsworthamerican.com | Cheryl Wixson

Cooking for people, providing them with nutritious and delicious food lovingly prepared from local ingredients and artfully presented, has always been my passion. Never one to bypass a farmer’s market, local farm stand or food co-op, bright orange, red and green fruits and vegetables excite me. My family teases me about our shed full of dishes and still asks which color plate to use when setting the table.

1 month ago | ellsworthamerican.com | Cheryl Wixson

Eating habits start to change with the lengthening daylight hours. Our bodies start to crave greens: dandelions, spinach, baby lettuces, watercress, arugula and mizuna. Slender stalks of chives, lovage leaves, tender thyme, baby asparagus and parsley are starting to sprout from the kitchen herb garden. No more orange squash, turnip and beets, bring on the greens!May is a perfect opportunity for the creative supper salad.

2 months ago | ellsworthamerican.com | Cheryl Wixson

Although cooking in the kitchen is my happy place, I must admit that the clean-up is not. My sister-in-law Lori, who tested this recipe, told me once that as a great cook, I sure created a lot of dirty dishes. Agreed!Lately my opportunities for cooking have been limited, and I’ve been on the scout for delicious recipes that use minimal tools and utensils to create. The formula for chocolate torte, adapted from a New York Times recipe by Genevieve Ko, is just that. kAm%96 E@CE6[ @C “E@CE2” :?

2 months ago | ellsworthamerican.com | Cheryl Wixson

One of my lunchbox favorites is chickpea of the sea salad, an adaptation of the popular British sandwich filling “Coronation Chicken Salad,” prepared in 1953 for the crowning of Queen Elizabeth II. Perhaps as a nod to the cuisine of India, that version was a curry that included mango chutney, mayonnaise and whipped cream.