Holy scrapple, Batman! Thank you to everyone who submitted a scrapple recipe for Lois Mattson. The first recipe in today's column comes from Linda Pugliese, whose current home is Duluth but her ...

Heat a couple tablespoons oil in a pan. Sauté onions and garlic in oil until softened. Add ground beef and cook until nearly done (should still be a little pink) Add liver and cook until browned. Add ...

Last month I was chatting with Chef Joe Trama at The Center for Visual and Performing Arts in Munster, where he has been the executive chef for three decades. Over morning coffee, we often swap ...

Life lessons from my Appalachian hillbilly grandparents, my links back to Ireland and how to make a hillbilly staple. My grandparents, Rosa Dell Curry Hughes and Robert Lincoln Hughes, Sr., MoMo and ...

As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. But others — ...

Combine water, broth, sausage, sage, thyme, salt and pepper to taste in Dutch oven; heat to a boil over medium-high heat. Stir in cornmeal slowly, pressing against side of Dutch oven to smooth out any ...