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March 2003 Issue
by Ronda L. Halpin
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Welcome to the March issue of Seasoned Cooking. March is a month of transition and rebirth. After a long, hard winter, we all seem a little more than eager to see the first signs of spring. And, of course, while we long for spring, we're still caught in the final days of winter and that means comfort food still has its place -- as though it ever doesn't! So, this month, we'll be enjoying the best of both worlds.

We begin with an invitation to Holi, the Indian festival of colors. Whether you're up for going all out and ending up a colorful mess or you want to include a touch of India to your month, you're bound to learn something new from our special feature article from Indian cookbook author, Monica Bhide. Get everything from the history behind the festival to the traditions surrounding it in this colorful account of one of India's most treasured holidays.

In line with the ethnic festivities is this month's Seasoned Opinions column. With ethnic food and culture finding their way into our kitchens and our lives, we're asking you to share your favorite ethnic cuisine with us. Whether it's a special recipe or a beloved menu, we'd like to hear from you about your favorite influences from around the world.

Returning to something a little closer to home, a look at revamped comfort food takes us just a hop, skip and a jump away from the familiar. In a special feature article by AM Rollins, we get a twist on two old favorites: meatloaf and shepard's pie. Updating Old Standbys gives us some inspiring ways to make the old new again without sacrificing the characteristics that make them special and encourages us to find our own ways of updating our favorite recipes to brighten them.

Finally, discover a way to bring that sense of comfort and good taste to your breakfast table. The Rise 'n Shine column presents an oven pancake featuring peaches and cinnamon -- two flavors that simultaneously speak of warmer weather and the comforts of winter. Enjoy both worlds while filling your kitchen with an incredibly wonderful aroma as this simple morning treat bakes.

That's just a sampling of what we've got in store for you this month at Seasoned Cooking. Enjoy all of the fun things going on here at Seasoned Cooking and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief



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