You are here: Seasoned Cooking » All Issues » March 2002 Issue » This Article » Page 1
March 2002 Issue
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Recipes, tips, seasonal information and more!

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

The Kitchen Cart

Sells small kitchen appliances, including ice cream makers, snow cone makers, electric griddles, can openers, George Foreman grills and more.

Connie Q Cooking

Collection of great recipes and links
    "One cannot think well, love well, live well, if one has not dined well."

    -Virginia Woolf

Welcome to the March issue of Seasoned Cooking. In this month that seems claimed by both winter and spring, it seems only fitting that we offer you the best of both seasons. And, when we speak of winter, we're talking about soup!

We begin our adventure with a selection of three soup recipes from Phil's International Flair. Two of them -- Egg Flower Soup and Spring Soup -- are ultra-quick to make and the other -- Chicken and Dumplings -- is well worth the extra effort! Of course, a focus on soups wouldn't be complete with a tribute to soups and sandwiches -- the ultimate combination! Rossana fills the role with her thoughts on soup and sandwich-making in her new column, Through the Kitchen Window. She's also looking for your help in finding some lost and forgotten recipes that readers just like you would love to locate. Take a look and see if you can help them out!

Related to soups are the thicker stews that often grace our tables during the winter months. Enjoy Ham and Lentil Stew featuring leftover ham in the Land of Leftovers column or a stress-free Crockpot Chicken Curry from the Rush Hour column -- both let you pour all of your ingredients into a slow cooker and come back to a great meal hours later. These recipes are here to make you wish winter would stay just a little longer!

As sort of a transition between winter and spring, we're featuring a special article called In Like a Lion, Out Like a Lamb. It features two recipes from each season that are sure to make you appreciate them both!

Our spring menu includes a light and airy brunch cake from the Rise 'n Shine column that features raspberries and lemon, certainly a bright combination! Add to that some special tips on how to best use the season's produce from the Cooking Corner and a guide from the Health & Fitness column to all of those diets that we're running to to help us get ready for the upcoming swimsuit season, and you're definately ready for spring!

Finally, before I let you dig into the new issue, I want to offer my congratulations to a member of the Seasoned Cooking family. J.M. Smith, often touted and featured mother of our very own Victoria Smith (of Victoria's Vegetarian Victuals fame), has recently published Merlyn, a mystical and inspiring novel. In a fitting tribute, Vicky is giving us all a brief introduction to Merlyn and her friends by sharing their favorite dishes ... crepes. Hey, with a love of crepes and magic, this is one heroine that I've got to meet!

That's just a preview of some of what we have in store for you this month. So, I'd encourage you to sit back and enjoy the transition from winter to spring. Here's to a seasoned lifestyle!

    Ronda L. Halpin

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.