April 2011 Table of Contents

March 6, 2011

See this issue's recipes

The Elements of Spring
Celebrate the arrival of the season by making the most of its amazing lineup of ingredients.

by Jill Dupleix

The Cure for the Common Ham

Step aside, pricey prosciutto. America's homegrown classic, country ham, is becoming the next artisanal food craze.

by Andrew Knowlton

Easter Goes Greek

Chef Michael Symon gives Easter dinner a Mediterranean flair with Greek-inspired dishes including zucchini keftedes, Lamb Chops with Lemon, and Walnut and Pistachio Baklava.

Passover Modern

Make the Passover meal an unforgettable feast with Pistachio and Dried-Fruit Haroseth, Braised Veal Shoulder with Gremolata and Tomato- Olive Sauce, and Chocolate Truffle Pie with Orange- Champagne Sabayon and Strawberries.

text by Adam Sachs

recipes by Diane Rossen Worthington

Whip It Good

Whip up spectacularly airy meringue confections like orange-flower Pavlovas, ganache-filled cupcakes, or peanut dacquoise for an irresistible dessert tonight.

by Jeanne Kelley

A Slice of Vermont

Vermont's rich history of dairy farming and cheesemaking— coupled with a new generation of artisanal cheesemakers—is taking the state to the forefront of sustainable farming and delicious culinary innovation.

by Nathalie Jordi

starters®

tasting

Beyond olive oil.

travel Navigator

San Francisco.

the ba foodist

Our know-it-all answers your foodie questions.

health

The latest news about vitamin D.

restaurants

America's top lobster rolls.

shopping

Plant your own veggie garden.

drinks

Portland, Oregon, is the best place to be thirsty.

inside scoop

Adam Tihany's Jerusalem.

r.s.v.p.®

Readers' favorite restaurant recipes.

fast easy fresh®

Quick everyday recipes from the Bon Appétit test kitchen.

at the market®

radishes

Fragrant and aromatic, lemongrass infuses bright flavor into everything from soups
and salads to curries and Mojitos.

text by Amy Albert

recipes by Tasha de Serio

cooking life

Chick Magnet

Behind every great chef (and home cook) there is a well-stocked pantry. Find out why.

by Molly Wizenberg

wine & spirits

"Second label" brands offer a taste of the terroir and of the world's premier winemakers—at a bargain price.

by Heather John

prep school®

Creating individually sized Pavlovas; wrapping with grape leaves; and skinning salmon; and more.

text by Amy Albert

feedback

Tyler Perry

Raised in the South, the actor-writer-director recalls the delicious flavors and unique dishes that taste like home.

interview by Mark Morrison

IN EVERY ISSUE

bonappetit.com

menu guide

sourcebook

recipe index

Exclusively on bonappetit.com:

Fools Rush In

On April 1, make a fool of something other than your friends. Consider the first rhubarb stalks of the season, simmered until tender and sweet, brightened with a splash of citrus, and folded between layers of yogurt. This Rhubarb Fool will make your day—no joke. Then, turn to our new-and-improved recipe database for thousands of ways to make the rest of the month delicious. bonappetit.com/go/fool

Your Sunday Best
From a blowout farm-inspired feast to a super-casual brunch, there's a fit for your table among our top 12 Easter menus. Round out the meal with a colorful cocktail like the Double R Daiquiri and Peeps-free spring desserts. bonappetit.com/go/easter

Win a Slicer!
Those paper-thin slices in potato gratins and perfectly cut fries you find in restaurants are the work of a mandoline. And this month, we're giving away four razor-sharp Shun Pro models designed by Kai. Enter for a chance to win one today. No purchase necessary.* bonappetit.com/go/slicer

*NO PURCHASE NECESSARY. To enter and for full rules, go to bonappetit.com/go/slicer. Starts 12:01 AM EST 3/15/11 and ends 11:59 PM EST 4/14/11. Open to legal residents of the 50 United States/D.C. 18 or older, except employees of Sponsor, their immediate families and those living in the same household. Odds of winning depend on the number of entries received. Void outside the 50 United States/D.C. and where prohibited. A.R.V. of five prizes: $400 each. Sponsor: Condé Nast.

Passover FAQ
While it's guaranteed that someone will be asking the Four Questions at every Passover seder, home chefs can always count on a few more popping up, like: Who has the best matzo ball soup recipe? How can you keep brisket moist? And WTF (what the fish?) is gefilte? Relax. We've got all the answers. bonappetit.com/go/passover

cover recipe

Lamb Chops with Lemon

appetizers

Bagna Cauda Dip with Assorted Vegetables

Grape Leaves with Bulgur and Mint

Grilled Octopus with Gigante Beans and Oregano

Sliced Baguette with Radishes and Anchovy Butter

Zucchini Keftedes with Feta and Dill

beverages

Passion Fruit Rum Punch

Smoke Signals

soups, breads