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“Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go.”
- Erma Bombeck
Welcome to the August issue of Seasoned Cooking. August is a hot month and in honor of the rising mercury, we're getting spicy! We begin with a guide to blending spices in the Kitchen Focus column. Get some great ideas and recipes. If you're just wanting a quick dinner that relies on strong flavors, look no further than the Rush Hour and its look at speedy Thai cuisine. We're also asking you about your favorite ethnic cuisine in the Seasoned Opinions column. Finally, we have a couple great feature articles this month that are all about spices. The first is about the advantages of buying spices in bulk. The second is a guide to drying your own herbs and spices. It's a perfect time to preserve the freshness of your garden.
Speaking of gardens, we are also taking you on a trip to some of Canada's finest farmers' markets with Rossana in the Through the Kitchen Window column. Get all the fresh produce your heart desires and then head to the Rise and Shine column. There, you'll find a great recipe for a Greek-inspired breakfast wrap that will have you wanting summer to last all year. In that same vein, you'll want to stop by the Ingredient SpotLight column for a look at mangoes. Have them in everything from a spicy salsa to a smooth sherbet.
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 opportunities to spend time with friends and loved ones that August brings and here's to a seasoned lifestyle.
Ronda L. Halpin