"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."
- Alfred E. Newman
Welcome to the April issue of Seasoned Cooking. Well, there may be a lot of lemonade out there that's artificially flavored, but not in this magazine! This month, the Ingredient SpotLight is focusing on lemons and offering everything from lemonade -- the real stuff -- to lemon baked fish. If you're still looking for something to bring that tang into your meals, try the Asian-inspired lemon chicken that's featured in the Rush Hour column.
Of course, all this talk of lemons makes me think of spring. Whether or not that's inspired by the lemon furniture polish, I can't say! What I can say is that spring makes me think of fresh asparagus. And boy, do we have asparagus recipes for you this month! Start out with a divinely delicious recipe featuring the freshest asparagus and savory bacon at Phil's International Flair. To keep feeding your craving, visit the Kitchen Focus column for a look at asparagus and a couple recipes that will make your heart sing.
But perhaps we're getting a bit ahead of ourselves here. After all, just because April's here and spring has officially sprung, it doesn't mean that winter won't have a chance to rear its ugly head a few more times. But don't worry! We've got you covered in that case too. Drop by the Through the Kitchen Window column for some great finger food recipes and ideas that you can enjoy while you play a few card games, put together a puzzle or just relax in front of the television. And, if you're looking for a morning equivalent of finger food, stop by the Rise 'n Shine column for a great make-ahead recipe for mini-quiches. And you can do your part to thumb your nose at Old Man Winter by adding spring ingredients like asparagus to the mix!
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at everything from hay fever to back pain to recipes for a Passover feast. Enjoy and here's to a seasoned lifestyle.
