Sue Doeden
Sue is a food writer, photographer and cooking instructor based in Bemidji, Minn. She has been writing food stories and columns in the Bemidji Pioneer since 2003. She also writes a food blog that can be viewed at www.areavoices.com/sdoeden. "I try to share recipes that appeal to those who are just starting out in the kitchen as well as the more seasoned cooks, so they feel like they're learning something new, experiencing a new challenge," Doeden said. "I like to expose people to new ingredients, maybe something they haven't tried before."Articles
Eat your peas 
Anyone who knows me can tell you I’m not a vegetable gardener. I’ve tried it. And I will tell you that is why I appreciate those who are.
RELATED CONTENTPot roast primer
Perhaps it isn’t the most glamorous meal, but the humble pot roast, slowly simmered in liquid mingled with rich flavors of onions, carrots and celery, can be a most satisfying and nearly effortless meal for family and friends.
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Penny-pinching patties are tasty and healthful
With a career that demanded she work outside the home, my mom was often tired in the evening when she came through the door and faced her hungry family.
RELATED CONTENTDon't ditch dessert: Try this Irish Cream Brownie Pie
Oprah would be so upset if she knew about my distracted driving. I wasn’t distracted by my phone, though. I heed her advice to make my car a “No Phone Zone.” And I wasn’t eating. It was a cookbook that made me drive right off the road last week.
RELATED CONTENTGo light and bright tonight with Zippy Garlic Shrimp
Mother Nature has been teasing me with days full of sunshine and temperatures mild enough to warrant only a heavy sweater to stay comfortable outdoors.
RELATED CONTENTAnd the Oscar goes to ... Croque Monsieur
The Oscars are coming. I tune in to watch the hoopla every year. It never matters that most years I haven’t seen the movies that have been nominated for awards.
RELATED CONTENTChoucroute Garnie: It's a real mouthful
The heady aroma of simmering sauerkraut is not what typically arouses me from my morning slumber. But on the day I planned to serve Choucroute Garnie for lunch, sauerkraut in my slow cooker definitely won out over the familiar fragrance of freshly ground coffee beans brewing in my coffee maker.
RELATED CONTENTFlavor of honey-roasted pears brightened by balsamic vinegar
During my last trip to the Twin Cities, I had the opportunity to visit one of the new specialty stores that sells olive oils and balsamic vinegars.
RELATED CONTENTA dessert that's filled with love power
I’ve been eating thin, lacy pancakes the size of a dinner plate since I was a toddler. Although some would call them French crepes, in our house, they were Hungarian palacsinta.
RELATED CONTENTScore big at the party: Make Artichoke and Green Chile Slather with Garlic Crostini
Who doesn’t love a good dip to slather on crackers or down with some chips? And if it’s a dip that can be ready in about 10 minutes from start to finish – touchdown!
RELATED CONTENTPasties: Fill your pockets with flavor
The sign read “Pasties For Sale.” It was 1988 and I was in Ely, Minn. My husband was a sports writer at that time and we were there for the state American Legion baseball tournament. I wasn’t very interested in the games, but I kept eyeing that sign at the concession stand advertising pasties for sale.
RELATED CONTENTSeal the deal with red lentil soup
You may think you have distaste for lentils. That can happen. But maybe you haven’t had lentils when they are cooked to perfect tenderness and mixed with other flavorful ingredients.
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