Prepare a loaf pan by oiling it lightly and then lining it with plastic wrap or parchment paper, so the liner extends over the edge of the pan. Set aside. In a large stockpot, cover the meat, organs, ...

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 ...

The first mention I ever heard of scrapple was when I was reading a 19th century cookbook. It had other fun recipes like Turtle Soup and “how to get the fish smell off a knife.” Good stuff. Scrapple ...

The Pennsylvania Dutch delicacy, made from leftover scraps after pigs are butchered, now has its own book: Pennsylvania Scrapple. And scrapple caught the eye of the Huffington Post, which saw two ...

Scrapple is a Pennsylvania Dutch food specialty made from leftover pork scraps and broth. While some consider scrapple and panhas to be the same dish, others believe that the inclusion or exclusion of ...

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 ...

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 ...

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 — ...

You either love or loathe the loaf. Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal mush, and sprinkles of herbs ...

You either love or loathe the loaf. Scrapple, the breakfast meat made with pig parts not often talked about — like snouts, livers and hearts — a thick layer of cornmeal mush, and sprinkles of herbs ...