"Eternity is a ham and two people."
-Dorothy Parker
Welcome to the April issue of Seasoned Cooking. April brings us the full force of spring and Easter. Easter means everything from ham dinners (and those pesky leftovers … more on that later) to new fresh ingredients.
In the spirit of the freshness of the season, we have several treats for you this month. We begin with several tributes to Easter and the aftermath of the holiday season. We have two special Easter features. The first is about a fantastic Easter menu … complete from soup to nuts! The second focuses on the less often heralded treats of the season. Both are great additions to your holiday planning. Of course, for many, Easter is about an Easter ham. The Ingredient SpotLight and Through the Kitchen Window both offer recipes for your holiday entertaining. And the Kitchen Focus offers creative suggestions on how to tackle the challenge of leftover Easter ham. (I told you we’d help with that!) We are also asking you about your plans for Easter Brunch in the Seasoned Opinions column.
Just in case you were thinking that it’s all Easter all the time here, we’re also looking to fresh seafood and the French to offer a great recipe for the season. Phil’s International Flair tackles that challenge with a simple recipe that you’ll be enjoying again and again. The Rush Hour column offers fish as well … in a sandwich that will have you hoping it gets served often at the dinner table. And finally, you’ll want to enjoy the best fruit you can find with a creamy mascarpone crème dip for dessert in the Happy Endings column.
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- including the second in our series on breakfast sandwiches. This month, a wrap sandwich is being shared. Enjoy and here's to a seasoned lifestyle.
