"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."
-Judith Olney
Welcome to the October issue of Seasoned Cooking. The summer warmth has been replaced by a brisk chill and leaves are leaving the trees for a blanket on the ground. Everywhere, people are getting ready for Halloween fun. And that means everything from parties to costumes to candy. We’re here to help.
We begin our look at Halloween with a feature article on hosting a cool Halloween party. It covers everything from decorations to food. If a jack o lantern is among your decorating ideas, you’ll want to take a look at the special guide on carving pumpkins. Of course, one of the biggest events that coincides with Halloween is trick or treating. Start with a look at other readers’ favorite costume ideas at the Seasoned Opinions column. Then, when you realize you’ve taken in more candy than you know what to do with, turn to the Ingredient SpotLight for a look at how to use it all!
This time of the year also marks a very busy time in most people’s schedules. So we’re helping you save time with some great recipes as well. Start your day with your trusty microwave and a fun breakfast sandwich at the Rise ‘n Shine column. And for dinner, you might want to turn to the Parmesan Chicken recipe that’s featured in the Rush Hour column. Both dishes are ready in minutes and will have you thinking that cooking during the week is possible after all! If you have a little more time and are looking for mouth watering goodness, turn to Phil’s International Flair for sweet and sour pork or the Through the Kitchen Window column for Rossana’s birthday Pizza. Yum!
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- like a great recipe for Double Chocolate Biscotti. Enjoy and here's to a seasoned lifestyle.
