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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Marlin Dietrich still remembers that late July weekend in 1969. He was a young teenager helping his parents, Willard and Verna, ...

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 — ...

It's National Scrapple Day! Who doesn’t love a good mushy combination of pork scraps with cornmeal and spices? It's an eastern Pennsylvania staple that's not exactly for everyone, but those who love ...

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 ...

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 ...

MIDDLETOWN, Del. — 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 ...

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 ...

Marlin Dietrich still remembers that late July weekend in 1969. He was a young teenager helping his parents, Willard and Verna, dry several bushels of green beans that hadn’t sold at their weekend ...