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March 2006 Issue
by Ronda L. Halpin
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    “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

    -Francois Minot

Welcome to the March issue of Seasoned Cooking. I want to begin this look at the new issue with a special congratulations to the eldest son of Rossana Tarantini. Matthew is completing his culinary management training and beginning a new adventure in London. To learn more about his talents, adventures and a wonderful dinner he and his classmates prepared, look to the Through the Kitchen Window column. You’ll find a proud mother … and recipes and photographs that will make your mouth water!

And now … a look at March. It’s a month that’s filled with cold days and warm promises of spring. So, it should come as no surprise that it’s filled with an eclectic mix of cold and warm weather foods and ideas. We begin with a feature article on an Italian classic … Pasta Fazool. (Anyone who doesn’t recognize that hasn’t spent enough time enjoying Italian food!) It will warm your heart and soul on a cold winter’s day. Of course, if you are looking for something to take you away to warmer days, look no further than the Ingredient SpotLight column. The focus this month is almonds and one of the savory dishes offered hails from Figi … and you’ll love the recipe for your sweet tooth as well!

Speaking of a sweet tooth, you might want to consider adding more fruit to your diet. Get some great recipes that take advantage of both frozen and dried fruit in the Happy Endings and Rise ‘n Shine columns. You’ll be able to start your day and end your dinner with something yummy that’s good for you too!

And if you are looking to make sure that the food that leaves your kitchen is good for you, try some of the ideas offered in the Kitchen Focus column. We’re talking about kitchen tools that can help you cut fat and calories without much effort at all.

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a fantastic recipe for Asian style wings to a question about how you use baking pans in your kitchen … and beyond. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin
    Editor-in-Chief


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