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April 2008 Issue
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    “The difference of a single day is perceptible. Vegetables can only be tasted in perfection, gathered the same day.”

    -John Pintard (1759-1844)

Welcome to the April issue of Seasoned Cooking. April is the first real month of spring. And since Easter came early this year, it's a month to just sit back and enjoy. Now is a great time to consider fresh fruits and vegetables and get your life ready for the upcoming busy summer months. So without further ado, let's get started!

We begin with a look at bell peppers. They are at the heart of our focus in the Ingredient SpotLight this month. Visit to get ideas about how to use them fresh, baked and stir-fried. The Kitchen Focus column begins a series on fresh fruits and vegetables with a look at community supported agriculture (CSA). Finally, there is a dish that epitomizes comfort in the Rise 'n Shine column. If you've found yourself pining for corned beef hash, find that and more in a column devoted to the art of hashes.

Phil is continuing his push for twists on Asian favorites this month as well. Consider a his recipe for a traditional hot and sour soup that features crab. Get the recipe and detailed instructions at Phil's International Flair. If you're still looking for Asian flavors, consider a simple and delicious eggplant stir-fry that is ready in minutes. It's waiting for you at the Rush Hour column.

We are also making sure we don't ignore your sweet tooth this month. In honor of spring, we are sharing a great selection of fruity desserts that are perfect for the season. Find that in our special feature called Spring Desserts. And, at the Happy Endings column, you will want to take advantage of the super simple macaroon recipe that's shared there. And don't be afraid to experiment with it and make it your own.

There is a lot more to be discovered in this issue. Enjoy it and share it with your friends. And don't forget to tell us about what you like and don't like by using our feedback forms in every article. Enjoy the soft spring weather that April brings and here's to a seasoned lifestyle.

    Ronda L. Halpin

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