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November 2005 Issue
by Ronda L. Halpin
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    "What we're really talking about is a wonderful day set aside on the fourth Thursday of November when no one diets. I mean, why else would they call it Thanksgiving?"

    Erma Bombeck

Welcome to the November issue of Seasoned Cooking. November holds a special place for "foodies" everywhere. It offers a chance to gather with friends and loved ones and enjoy a meal together that blends tradition with the individual talents of those preparing it. Many people will enjoy a turkey, but I often say that what makes each Thanksgiving table unique are the special sides that surround a turkey. Sure, the turkey is the centerpiece, but without the creativity and special themes that go into the side dishes, everyone would be sitting down to essentially the same meal. Instead, items like cranberries, chiles and wild rice transform each menu into something unique that is cherished by those that share it. So, this month, we're focusing on rounding out your Thanksgiving table. Turkey's covered thoroughly in previous issues and elsewhere on the web and we thought it is high time the supporting actors in this holiday got a chance to take a bow!

We begin with a look at how themed side dishes can take a traditional Thanksgiving dinner and give it a twist. One of our special Thanksgiving features illustrates this by offering a few holiday sides that add a touch of Italian charm to the menu without resorting to setting a plate of spaghetti on the table. Then there's a look at sweet potatoes in the Ingredient SpotLight this month. While sweet potatoes are often associated with special holiday meals, a look at their versatility and nutritional profile makes them a perfect year round treat.

If you're just getting started with hosting a Thanksgiving dinner, we've got a couple features just for you. First, How to Host Thanksgiving Dinner and Enjoy it Anyway, a fun and informative look at hosting the holiday meal, offers everything from scheduling to shopping to help you out. Then, all of the gaps are filled in with a comprehensive look at eight years of Thanksgiving articles from the archives of Seasoned Cooking. You'll find everything from menu planning to stress relief!

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at Ethiopian cuisine to a look at where (if anywhere) dieting fits into the holiday season.

Finally, before I leave you to look through the new issue, I want to announce that Seasoned Cooking’s first ever wall calendar is now available for purchase online through a partnership with Café Press. It features twelve beautiful full-color photographs of some of the tastiest recipes to grace the pages of Seasoned Cooking. It’s a great gift for the foodie in your life … even (and maybe even especially) if that’s you! We're very proud of this offering and hope that you enjoy it too.

Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief


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