"Salmon are like men: too soft a life is not good for them."
- James de Coquet
Welcome to the September issue of Seasoned Cooking. Having just returned from a trip to Alaska and ready to head there again soon, Phil is sharing his adventures and a couple of salmon recipes in the Phil’s International Flair column. If you’d like to try another neat salmon recipe, check out the Rush Hour column for a simple recipe for salmon that’s roasted in brined grape leaves to retain moisture and add flavor. It’s a great method that you’ll enjoy using over and over … especially when things get busy.
Speaking of busy, this month marks the return of many kids to school. In honor of that, we’re offering a pile of articles to help you save time and effort and even try a few new things along the way. We begin with a feature article on the art of planning meals. Given a little time early in the week, you can have a set of menus that are nutritious, balanced and take advantage of the time you have and items that are on sale that week. Check it out!
Of course, the Ingredient SpotLight this month is focusing on that favorite back-to-school item: peanut butter. Learn a little about this favored sandwich fixing and get a couple of recipes that will have your mouth watering. Speaking of sandwiches, give the standard PBJ a sophisticated morning makeover and enjoy it for breakfast with a great recipe from the Rise ‘n Shine column. Finally, make sure you share your favorite after-school treats with us at the Seasoned Opinions column. Who knows? Maybe you’ll find a new favorite there as well!
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from your monthly dose of important health news and tidbits to a tasty review of The Everything Indian Cookbook. Enjoy and here's to a seasoned lifestyle.
