“Eggs taste best in the spring. Fresh eggs are given to young mothers to drink, and popular wisdom holds them to be good for newlyweds too.”
- Pellegrino Artusi, The Art of Eating Well (1891)
Welcome to the March issue of Seasoned Cooking. March is a transition month. We often begin it with the ground covered in snow and the winter wind harsh and cold. And then, through its ritual dance, spring makes its way onto the stage and by the end of the month, fresh shoots are sprouting out of the ground, moist earth is shaking the last of the snow away and activity is happening all around us. And, this month, we also welcome the Easter holiday. There's a lot to behold this month, so let's dig into it!
We begin with a look at eggs. They are at the heart of our focus in the Ingredient SpotLight this month. In addition to a fail-safe look at boiling them, a couple recipes that are sure to please are also included for your enjoyment … perhaps some you've never tried before. The Kitchen Focus column also features a great recipe for spring featuring fresh asparagus and poached eggs. It's a simple, yet truly elegant dish … a perfect centerpiece for a spring brunch. Finally, there is a dish that epitomizes comfort in the Rise 'n Shine column. Eggs are baked into a lovely blend of fresh spinach and yummy cream. It's a match made in heaven.
Being a month with all kinds of variation makes March a perfect time to try your hand at ethnic cuisine as well. Consider a great recipe for Lobster Cantonese to be the perfect way to celebrate the Chinese New Year. Get the recipe and detailed instructions at Phil's International Flair. If Asian isn't quite your cup of tea, consider a southwestern treatment of lettuce wraps as a great meal idea as well. It's waiting for you at the Rush Hour column.
Speaking of tea, Rossana is sharing her knowledge of this great hot beverage at the Through the Kitchen Window column. Get all you need to know to brew the perfect cup. And what better to enjoy with that cup than something a little sweet? Might I recommend the baklava bars that can be found at the Happy Endings column? They have all the texture and flavor of traditional baklava with only a fraction of the effort.
There is a lot more to be discovered in this issue. Get some insights on how to bring spring into your home as the season unfolds. Enjoy a series of fresh salad recipes to kick-start the fresh ingredients season. 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 changes and rebirth that March brings and here's to a seasoned lifestyle.
