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June 2004 Issue
by Ronda L. Halpin
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    "In the hands of an able cook, fish can become an inexhaustible source of perpetual delight."

    -Jean-Anthelme Brillat-Savarin

Welcome to the June issue of Seasoned Cooking. This month’s issue is chock full of great recipes – especially those featuring fish.

We begin our journey with a delightful way to celebrate Father’s Day – a fishing trip with Dad culminating in a delicious grilled fish dinner. Check out our special Father’s Day feature to get a great seafood menu for Dad.

If you think salmon is more to your liking, you’ll want to stop by Phil’s International Flair for a simple salmon recipe that features a famous chef’s seasoning that has transformed the exclamation “Bam!” into a household phrase!

If that’s not enough for you, the simple recipe at the Rush Hour column is sure to be a hit with you and your family. Featuring an incredibly easy, yet fantastic grilled mahi-mahi with a roasted pepper sauce that will transform an ordinary weekday meal into something gourmet.

To round out any of these seafood meals, try making the rhubarb crisps that are featured in the Happy Endings column. Rhubarb is in season and these simple individual crisps couldn’t be simpler to put together. It’s a great way to use seasonal produce and have a sweet ending to a meal without much fuss.

Finally, there’s the Kitchen Focus column on getting picnic ready. If you take a few important steps, you’ll be ready to go on a picnic on a moment’s notice and you’ll be enjoying the summer weather a lot more.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from every woman’s guide to heart disease to a recipe for crepes that will have you thinking you are in Paris. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief


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