Sue Doeden
Sue Doeden contributes food columns, recipes and photos every Sunday in the West Central Tribune.Articles
Southern Fried Chicken: an old favorite 
Poke it with a fork and clear juices ooze from the tiny piercing. A delicate, lightly seasoned coating is golden brown and makes a crunching sound with each bite. It’s good hot, cold or at room temperature. Pick it up to eat it. It’s my favorite fried chicken.
RELATED CONTENTA cure for the summertime blues
It’s the time of year when blueberries are plentiful – in the grocery stores, at local berry farms, and depending on where you live, sometimes you can walk through the woods and pick your own tiny, intensely flavorful wild blueberries.
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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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