Category Archives: What’s for supper?

Pork Chops and Apples from Brownie

Brownie Schrumpf’s “Brownie’s Kitchen” filled this space for close to forty years. This month marks my tenth, something I barely can believe. When I took this job on in April 2006, fellow-food writer Allene White gleefully taunted me about weekly deadlines, and I have to say, it is true—you cannot conceive how quickly a week […]

No-Fail Black Bean Soup

Normally, a recipe for soup would seem to be superfluous to me. But not long ago, when I said I never used a recipe for soup, some one of my pals rolled her eyes and said, “Of course, you don’t,” which was the reminder I needed that if a person isn’t accustomed to making soup, […]

Real Maine Baked Beans

Yellow eyes, Jacobs Cattle, Soldier, or Great Northern beans slowly baked with a chunk of salt pork; a little—not too much—molasses and sugar, dried mustard, an onion and enough liquid to keep them just barely covered is how Mainers make baked beans. It is a time honored combination, and we may find Mainers a tad […]

If It’s Hollow, Stuff It

Lots of us stuffed a big hollow turkey a week ago, then roasted it. The juices soaked into the bread and joined up with onions, celery, herbs, maybe oysters or sausage (mine was venison chourizo made by my young hunter friend, Dan Tutor). The stuffing is a great flavorful treat in its own right. Stuffing […]