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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Layers of flavors: Why not try something new with layered vegetable dish?
It doesn’t seem so long ago when my adult sons were young boys. As if it were yesterday, I can see them sitting at the dinner table. And as clear as day, I can see the twisted look on their faces as they say, “Why can’t we have the same potatoes we had last week? Why do we always have to try something new?”
RELATED CONTENTLooking for an alternative to pumpkin pie? Try this tasty tart
It happens every year in November. It never fails. It’s already happened this year.
RELATED CONTENTMac and cheese: An old favorite gets a new twist
Every year at this time, I get such a craving for homemade macaroni and cheese. I pull out my old “Better Homes and Gardens Cook Book” that my mom and dad gave me when I was in high school. I turn to page 140, well worn with sticky spots and a little tear. That’s where my favorite macaroni and cheese recipe lurks.
RELATED CONTENTDivine doughnuts make this grandma a hero
I carefully measured out all of the ingredients. I pulled out my big dough board. My deep, heavy cast-iron pan was filled with oil and I clipped a thermometer to the side. A baking sheet was lined with layers of paper toweling. I took a deep breath.
RELATED CONTENTHungary for goulash: Traditional dish warms the soul
There seems to be one Hungarian dish that most people know of: goulash. So, it’s not surprising that when people discover I am Hungarian, they assume I am an expert on Hungarian Gulyás.
RELATED CONTENTChicken thighs: Eat some now, freeze some for later
These days, it seems we’re all looking for meals that are quick to prepare, economical and healthful. It’s not much different from the kinds of meals my mom used to search for so many years ago.
RELATED CONTENTOptions galore with cauliflower, fresh tomato sauces
I felt like a frantic little squirrel as I scurried about the yard, snipping as many fresh herbs as I could. The nights had been getting cooler, and on this night, there was a frost advisory. The first frost was on its way.
RELATED CONTENTCaramel apple cake could become a seasonal favorite
When golden leaves begin collecting along the roads I drive each day, and brown pine needles fill the gutters on my house and blanket the grass in my yard, my apple senses switch into high gear.
RELATED CONTENTIt's time to bake the leaves ... beet leaves, that is
It was the sign outside the Ukrainian Cultural Institute in Dickinson, N.D., that caught my eye: “Cheese Buttons and Borshch Soup Sold Here.” My foot went directly to the brake pedal.
RELATED CONTENTIn perfect harmony: Moist bread satisfies chocolate craving
I’m always in the mood for chocolate, but every once in a while I get an overwhelming desire for chocolate with a hit of cinnamon. Not too much, mind you, but just enough to give a whisper of sweet, warm and woody fragrance.
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