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 ...

Have some fun with the leftovers from your gallant Thanksgiving bird. There are many variations of turkey scrapple in The Courier-Journal recipe archives. In lieu of cornmeal to bind up savory bits of ...

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, ...

An archive dive found a dozen scrapple recipes, from traditional pork scrapple to scrapple made with chicken or turkey. Here are six scrapple recipes from LancasterOnline archives: Multiply the ...

Warm a medium sized stock pot over moderate heat. Fill the bottom of the pot with oil to coat and add the ground pork meat. Brown the meat for about three to four minutes. Once the meat is browned, ...

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 ...

Fern Buss of Whitehall sent in three scrapple recipes for Fred Wentzel, the first from “Walp’s Family Restaurant Cookbook,” the others from “Pennsylvania Dutch Cook Book.” Janet Johnson of Pennsburg ...

Gumbo is one of those dishes you can spend an entire afternoon preparing. If you're going to go whole hog and do it the authentic way, you'll need to prepare a dark, rich roux that takes a lot of ...

Patricia Metzger of Bethlehem sent in a recipe for Irish Soda Bread for Lois Rau of Lower Nazareth Township. This recipe is from “Classic Irish Recipes” by Georgina Campbell. “It’s a very rustic bread ...

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 ...