Go Back
Print this page
Magazine / Features

66 One Fine Day

This Easter feast—cucumber, buffalo mozzarella, and farro salad; herb-roasted pork loin; golden potatoes with brown-butter crumbs; candied-fennel-topped lemon cake; and more—tastes as new and fresh as the season it celebrates. Plus, crawfish, gnocchi, homemade chorizo: When they were growing up, our staff had some pretty interesting holiday traditions.

Recipes by Maggie Ruggerio

Photographs by Roland Bello

88 A Map of Flavor

The Sephardic pantry is a food lover’s treasure trove, and this Passover dinner—including lemon mint braised artichokes; spice-rubbed Cornish hens with haroseth stuffing and Sherry jus; saffron rice pilaf; and orange flan—takes its cues from the vibrant, soulful foods of the Mediterranean and the Middle East. PLUS: WHO INVITED THIS GUY? Things get interesting when you’ve got a dinner guest who has, in essence, walked through the Five Books of Moses.

Recipes by Melissa Roberts

Photographs by Jonny Valiant

38 Who’s Afraid of the Big Bad Bill?

There’s no denying that London can be expensive, but if you know where to look, the best food at the right price is easy to find.

By Guy Dimond

98 Sea Change

On the Outer Banks, a long chain of barrier islands off the coast of North Carolina, you’ll encounter sand dunes and salty air, a culture steeped in risk and resilience, and food that will surprise you.
Recipe on page 105.

By Jane Daniels Lear

Photographs by Toby Glanville

80 Transformers

It may seem like magic, but we didn’t pull these recipes out of an Easter rabbit’s hat. You really can create extraordinarily different desserts with just three eggs and two lemons.

By Jane Daniels Lear

Photographs by Romulo Yanes

Magazine / Gourmet Everyday

56 Quick Kitchen

Rustic meatloaf; rhubarb tart with orange glaze; and lemon-oregano chicken. Plus five more recipes that can be prepared in 30 minutes active time or less.

Recipes by Kay Chun

Photographs by Romulo Yanes

62 Ten-Minute-Mains

Solutions for hectic weeknights.

Recipes by Paul Grimes

64 Vegetarian Tonight

These spinach and red-pepper calzones are smokin’.

Recipe by Ruth Cousineau

65 One or Two for Dinner

Pork katsu with quick carrot pickles for two; and skirt steak with radishes in mustard sauce just for you.

Recipes by Kay Chun

Magazine / Kitchen Notebook
106 Getting to the core of artichoke preparation … weighing in on Cornish hens … the fine art of filleting a sardine … a sip of Lillet Blanc … a taste of jerk seasoning rub and harissa.
Magazine / The Last Touch
114 Corn bread, mashed potatoes, and more. You’re only limited by your imagination when it comes to cooking with leftover ham.

Recipes by Maggie Ruggiero

Magazine / Good Living

16 Fresh

Grease is the word. And you’re going to jail … a private hideaway in Sonoma.
Magazine / Restaurants

18 It’s Up to You, New York, New York

If timing is everything, this seems like one odd moment for serious—and pricey—new restaurants to be debuting around Manhattan.

By Colman Andrews

24 Roadfood

The best roast-beef sandwich on earth.

By Jane and Michael Stern

Magazine / Drinks

26 Green Fairy Tales

Absinthe has a misinformation quotient at least as high as its usual alcohol content of 60 to 70 percent. So if you’re looking for the truth, you’ve come to the right place.

By James Rodewald

Magazine / Drinks

28 Wine Advice

Chardonnays for Easter and Kosher reds for Passover.

By Gerald Asher

Magazine / Cooking

30 Cookbook Club

’wichcraft: Craft a Sandwich into a Meal—and a Meal into a Sandwich by Tom Colicchio. With a recipe for red wine-braised flank steak.

32 Pigs with Class

At The Agrarian Kitchen, a paddock-to-plate cooking school, you really learn everything there is to know about pork preparation.

33 A Taste of April

A honey of an Easter ham that can help you create six incredible dishes.

33 It Ain’t Necessarily So

If you add salt to beans at the beginning of cooking, they’ll be tough. Fact or fiction?
Magazine / Politics

46 No Such Thing as a Free Lunch

When the Red Cloud Indian School was founded in 1888, the center of its identity was the ability to feed its people. Today, school officials are trying to get back to the future and create a new approach to children’s nutrition.

By Sam Hurst

Magazine / Kitchen

50 Hide and Seek

A kitchen remodel that will have you asking, “Where’s the kitchen?”

By Stephen Henderson

Magazine / Obsessions
51 A few of our favorite things.
Magazine / Departments
  • 11 Letter from the Editor
  • 12 You Asked For It
  • 112 Shopping List
  • 112 Cooking Tips
  • 113 Recipe Index