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April 2006 Issue
by Ronda L. Halpin
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    "The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.” -James Beard (1903-1985)

Welcome to the April issue of Seasoned Cooking. This month, we’re hoping to instill such a sense of curiosity in you as James Beard did all those years ago. And, since this month holds an Easter celebration, we’ll begin there.

While there are those that would argue that one should begin by discussion elaborate meals, I think there are enough people out there that realize the focus is really on Easter baskets and all the fun that they hold. So, that’s where we’re focusing this month. We begin with the Happy Endings column and a lovely recipe for cookie “baskets” that hold a special treat inside … flavored candy kisses! Be sure to get a wide variety of kisses (in springtime colors if possible) to make them extra special. If you’ve got little ones in the house (or big ones with the spirits of little ones), you will want to give special attention to the special feature we have on Easter crafts and goodies that are geared towards kids.

When people think about springtime menus, they often think of lamb. But if the only time you have lamb on the menu is Easter, you are missing out! Check out the great recipe for Rogan Josh featured in this month’s Ingredient SpotLight, where the focus is on – you guessed it – lamb. If seafood is more your thing, make sure you visit Phil’s International Flair, where Phil is showcasing a great recipe for Panko Fried Prawns. One taste and you’ll be hooked! Also the Rush Hour column is devoted to a noodle bowl that is studded with fresh asparagus and tender shrimp. The combination is a sure fire way to get you thinking spring!

There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at how Rossana’s son is doing in Europe as a chef to thoughts on how to make smoothies part of your morning ritual. Enjoy and here's to a seasoned lifestyle.

    Ronda L. Halpin

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