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September 2010 Issue
by Ronda L. Halpin
Table of Contents | Single-page view

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    "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."

    - Julia Child

Welcome to the September issue of Seasoned Cooking. This month, we're enjoying many of the amazing flavors the world of cooking has to offer us. With flavors from everywhere from Mexico to the Middle East, it's a culinary adventure. So sit back and enjoy the ride. We begin with another look at snacks from Mexico. With school starting, having some fun, delicious snack ideas on hand makes sense. Get a trio of great options at Phil's International Flair. Of course, snacks aren't enough to keep you going all day. Make sure you start your day right with a special Middle Eastern Breakfast Sandwich. The Rise 'n Shine column offers this falafel-inspired breakfast treat. Of course, dinner is also a great place to enjoy ethnic flavors. Get a fun, fusion recipe at the Rush Hour column, too. Tuna Cakes with Hoisin Dipping Sauce are a great dinner option that are a lot less expensive to make than traditional crab cakes. If an Asian meal appeals, check out the Kitchen Focus column, where choosing and using knives is the topic. The article also includes a fantastic Eggplant Stir-fry recipe. And the Ingredient SpotLight column features red bell peppers, which are nutritional powerhouses and at the peak of their season right now. Get recipes for great pasta with vegetables and amazing roasted pepper soup. You'll be adding them to your regular selection of favorite recipes.

Speaking of favorites, we're also asking you to share your favorite brown bag lunches with the Seasoned Cooking community in the Seasoned Opinions column. Being back to school time, it's a great time to share your favorites and hear about what other people are taking to lunch, too. And before I leave you to explore the rest of the issue on your own, let me suggest a quick visit to the Happy Endings column for what might be the finest farewell to summer I've ever tasted. Ginger Ice Cream with Cinnamon Peach Sauce is enough to make me crave that slice of summer well into the winter months!

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 September brings and here's to a seasoned lifestyle.

    Ronda L. Halpin

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