From the Editor

Dear $$firstname$$,

When I’m at a buffet or restaurant with lots of pie choices, I always pick lemon meringue. I love lemon. So it’s no surprise that the pie on the cover of the April/May magazine and the lemon recipe contest winners in the issue have me smacking my lips.

Can’t you almost taste that lemon pie? The up-close photo of the glossy filling and fluffy meringue truly is mouth-watering. Wait till you see the other prize-winning recipes!

As always, this newsletter links you to subscriber-only bonus features like a memorable Easter meal menu. In addition, you’ll find main-dish salads for spring, Mexican favorites for Cinco de Mayo (plus a festive table-topper) and a complete meal in minutes for a busy evening ahead.

If there’s a birthday or graduation celebration coming up, you’ll love our tuxedo-themed party menu. You’ll also see how celery seeds can spice up springtime meals.

—Ann Kaiser, Editor

Memorable Easter Meal

"Easter was a memorable time when I was growing up on our family farm," shares Lorrie Bailey of Pulaski, Iowa. "After we finished with church in the morning, Mom, June Mullins, served the most terrific Easter dinner in the afternoon." Try these holiday favorites»

Spring Fling

A bright buffet of recipes in the April/May issue celebrates fresh, joyful flavors to mix and match for the season. Revitalize yourself with these main-dish salads perfect for springtime»

Noteworthy

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