- Lugene Hudson
Culinary Conversation: Authors share recipes deer to them
If you want the most knowledgeable information about a subject, go to the authority. In this case, the expert on cooking with venison — deer meat — is Ellwood City’s Steve Loder. He and his wife, Gale, are the authors of “Quality Venison Cookbook — Great Recipes from the Kitchen of Steve and Gale Loder.”
Culinary Conversation: My, oh my, it’s pie!
Making a pie crust can result in one of two things. You’ll either be remembered as the king or queen every time the word pastry is mentioned. Or you won’t. For some, that age-old cliché “easy as pie” is not that simple.
Culinary Conversation: Time to plan Thanksgiving meal
The calendar doesn’t lie. Thanksgiving is less than three weeks away. Then planning begins for all the other holiday meals. I have already made up a list of what we’re making on Christmas Eve and Christmas Day. It’s a frenzy of preparation and two days of baking and cooking, but I wouldn’t change any of it for the world.
Culinary Conversation: Tasty dishes fit for a restaurant buffet
My first recollection of visiting a buffet restaurant was for my grandparents’ 50th wedding anniversary. That was a long time ago, and I don’t remember much except that there was a large group of us and the restaurant was somewhere in Boardman.
Culinary Conversation: Jersey? Sure? Garden state offers bounty of regional treats
When you have a craving for anything fishy, the best place to be is near a coastline. Atlantic City was such a place. It was one of the destinations of a recent vacation. I had never been there. That means I have never walked the boardwalk until last week.
Culinary Conversation: Found recipe takes the cake
Cooking is about sharing as much as it is putting ingredients together. Culinary Conversation is a sharing column and we always welcome your contributions.
Culinary Conversation: Fall is upon us, so eat your vegetables
At some point or other, we’ve all heard or said these words, “Eat your vegetables.” Fall vegetables are plentiful — both in grocery stores and roadside stands. The cabbage family appears to have several children including broccoli, Brussels sprouts, cauliflower and of course, cabbage itself.
Culinary Conversation: Use pumpkin to make more than jack-o-lanterns
A true sign of fall for me is when “It’s the Great Pumpkin, Charlie Brown” airs on television. Its popular counterpart is the Christmas version. Let’s not jump ahead, though. We’re accustomed to seeing Halloween decorations in stores before school starts, Christmas promotions in September and end-of-summer sales in June.
Culinary Conversation: Region boasts some tasty recipes
New Castle has its hot-dog sauce, lamb on the rod, some darned good pizza and frozen custard — all of which people travel miles for. Pittsburgh is known for its own set of goodies.
Culinary Conversation: Fall, old cookbooks stir up interesting recipes
Next week marks the beginning of fall. I’m not sure I’m ready for it, but this time of year denotes the harvest and that means there’s a surplus of fall vegetables and fruits.
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- Culinary Conversation: Authors share recipes deer to them