- Lugene Hudson
Culinary Conversation: A colorful layered cake for Easter
Spekkoek, or spice cake, is a classic Dutch specialty dessert that involves baking a cake in multiple thin layers. A thin layer of cake batter is spread in the pan and broiled until firm and golden. Then another layer is spread on top, and so on. The result is a toasty flavor and beautiful, intriguing pattern inside the cut cake.
Culinary Conversation: Reader shares cake recipe
It’s spring. A few crocuses have started to poke through the ground. And I’ve witnessed the color returning to the goldfinches that congregate at the feeders in our back yard.
Culinary Conversation: You could see your recipes here
Wanted: your recipes. We know you’re out there. The accomplished cook, the neighbor who is known for his or her baking, the experimenter who has more success stories than failures — Culinary Conversation is looking for all of you because this column is for and about you.
Culinary Conversation: Simple, fresh tastes of Italy
The definition of trattoria is the Italian equivalent of a bistro. Trattorie — that’s the proper plural — are meant to be simple places and are usually family run. There may not be an abundance of restaurants around here that have trattoria or bistro in their name but most everyone would agree that there are plenty of places serving wonderful Italian meals.
Culinary Conversation: Some dishes fresh from the web
My new “toy” is a combination Valentine’s/birthday gift. I just wish it wasn’t quite as tricky to figure out as the toys of my past — a Barbie doll, the Candyland game and my first Huffy bike.
Culinary Conversation: What are your favorite Lenten recipes?
I could eat fish every day. At least during Lent, I know I can count on a fish dinner on Fridays. Church members have practically become pros at making the best broiled and fried fish with delectable go-alongs like macaroni and cheese, coleslaw and pierogis.
Culinary Conversation: Chocolate treats for Valentine’s Day
Ah, in less than a week, it’s all hearts and flowers. And chocolate. I confess that my sweet tooth has dulled a bit through the years but I occasionally dig far back into the kitchen cupboard where I keep some chocolate.
Culinary Conversation: Try some more serious Super Bowl fare
A little crustacean was a big hit. Last week’s Culinary Conversation featuring Shirley Furst’s baked oysters garnered some favorable reviews. Thanks, once again, Shirley, for being a guest contributor.
Culinary Conversation: Like oysters? Shirley Furst can help
The first line in the letter from Shirley Furst, after “Hi Lugene,” was that oysters are in season. And then I remembered the “oyster rule.” Oysters are in season during months which have an “r” in them.
Culinary Conversation: Woman shares family recipes
As far as Cindy Hickok is concerned, the best room in the house is the kitchen. It’s a busy place where everyone who gathers there can enjoy sampling her cooking and baking. Cindy’s recipes were passed down from her mother’s mother, and she plans to pass them on to her grandchildren.
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- Culinary Conversation: A colorful layered cake for Easter