84/
the perfect potato
Five new recipes that make the most of our favorite spud—
the russet.
By Roy Finamore
90/
entertaining
with style
build a better party
For architect Matthew Hufft and his wife, Jesse, the key to modern style—and a great menu for eight—is right at home in Springfield, Missouri.
Produced by Karin Fittante
Text by Nina Elder
98/
an old-fashioned
southern easter
Mustard-glazed ham, whipped sweet potatoes, cream biscuits, and buttermilk ice cream add up to an Easter dinner with a southern twist.
By Scott Peacock
106/
a dish to call
your own
Three foolproof recipes for three different kinds of parties.
By Jeanne Thiel Kelley
112/
cooking class
corned beef
Everything you need to make the
ultimate corned beef at home. Plus,
delicious ideas for the leftovers.
By Bruce Aidells
118/
warm, sticky, gooey!
Did we also mention irresistible? Try sweet treats like apricot beignets, upside-down banana cake, honey-pecan tart, and dulce de leche and chocolate bread pudding.
By Jill O'Connor
in every issue
20 contributors
122 letter from the editor
124 bonappetit.com
132 sourcebook
133 recipe index
26/
r.s.v.p.
Readers' favorite restaurant recipes.
Quick everyday recipes from
the Bon Appétit Test Kitchen.
62/
family style
Amy finley cooks up a healthy pasta and broccoli supper for her clan.
68/
at the market cabbage
Recipes that make the most of this vitamin-packed veggie staple; tips on buying, storing, and more.
Text by Amy Albert;
recipes by Tina Miller
70/
cooking life
How Molly Wizenberg overcame her fear of yeast—
and found the ultimate recipe
for cinnamon rolls.
76/
health wise
Why is it so hard to get kids to eat their vegetables? MARK KURLANSKY has a theory, and a couple of solutions.
80/
wine & spirits
Heather John finds out why
the luck of the Irish just might be in their Guinness.
125/
prep school
Secrets to making custard sauce correctly; anatomy of a saucepan; how to clean morel mushrooms; and more.
f1Text by Amy Albert
130/
menu guide
Five great ideas for mixing
and matching the issue's recipes—plus, our St. Patrick's Day Cooking Club menu
with all you need to pull it
off on bonappetit.com).
134/
feedback:
michael jordan
The ex-NBA star on down-home cooking, the power of a good steak, and why he decided to play ball in
the restaurant game.
Interview by Eric Steinman
29/
starters
29/
tasting/ Aged hard cheese.
32/
tools/ Rolling pins.
34/
restaurants/ THE DISH Rabbit.
the hot 10 Modern Mexican.
39/
q&a/ expert advice from
butcher John McFadden, Jr.
40/
drinks/ Piedmont wines;
Agua Verde cocktail; citrus garnish know-how.
42/
travel/ navigator Atlanta.
51/
shopping/ why we
love New York delft.
the list What to buy now.
54/
culture/ Text messaging; books; supermarket playlist.
<a name="recipes"></a>
Grilled Corned Beef and Fontina Sandwiches 115
Farm Eggs with Watercress and Parsley Sauce 100
Goat Cheese and Grape Crostini 95
Open-Face Butter and Radish Sandwiches 100
Potato, Greens, and
Goat Cheese Quesadillas 58
Agua Verde 40
Cabbage and White Bean Soup with Sausage 65
Cinnamon Rolls with Cream Cheese Glaze 71
Cream Biscuits 103
Potato Soup with Kale and Chorizo 89
salad dressings
Asparagus, Green Onion, Cucumber, and Herb Salad 102
Red Leaf Salad with Oranges 63
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad 109
Watercress, Avocado, and Red Onion Salad with Parmesan Croutons 95
Cinnamon Rolls with Cream Cheese Glaze 71
Corned Beef Hash with Poached Eggs 117
Farm Eggs with Watercress and Parsley Sauce 100
Scrambled Eggs with Broccoli 63
Fish, seafood
Halibut with Roasted Beets, Beet Greens, and
Dill-Orange Gremolata 59
Penne with Shrimp and Morel Mushrooms 95
Salmon with Lemon-Pepper Sauce and Watercress-Herb Salad 109
Slippery Shrimp 26
meats
Black Bean Chili with Crispy Pork and Poblano Salsa 106
Corned Beef Hash with Poached Eggs 117
Greek Lamb Burgers with Spinach and Red Onion Salad 59
Old-Fashioned Ham with Brown Sugar and Mustard Glaze 100
Roast Beef with Wild Mushroom Sauce and Caramelized-Shallot Mashed Potatoes 111
poultry
Chicken Fajitas with Crunchy Lime Cabbage
and Avocado 65
Fettuccine with Sausage, Sage, and Crispy Garlic 63
Grilled Chicken
and Romaine with Caper Dressing 60
Roast Chicken with Romesco Sauce 27
vegetarian
Farm Eggs with Watercress and Parsley Sauce 100
Pasta with Peas, Cream, Parsley, and Mint 60
Portobello Mushroom Sandwiches with Roasted-Garlic and Basil Mayonnaise 26
Potato, Greens, and
Goat Cheese Quesadillas 58
Feta-Tomato Pasta 63
Fettuccine with Sausage, Sage, and Crispy Garlic 63
Pasta with Peas, Cream, Parsley, and Mint 60
Penne with Shrimp and Morel Mushrooms 95
Greek Lamb Burgers
with Spinach and
Red Onion Salad 59
Grilled Corned Beef and Fontina Sandwiches 115
Grilled Ham and Cheese Sandwiches 63
Open-Face Butter and Radish Sandwiches 100
Portobello Mushroom Sandwiches with Roasted-Garlic and Basil Mayonnaise 26
side dishes
Baked Potato and Carrot Mash 89
Caramelized-Shallot Mashed Potatoes 111
Mustard and Coriander Roasted Potatoes 89
Roasted Asparagus with Crispy Prosciutto 95
Roasted Broccoli with Asiago 63
Sicilian-Style
Potato Gratin 86
Turnip Greens Cooked in Rich Pork Stock 102
Twice-Baked Potatoes with Two Cheeses 89
Whipped Sweet Potatoes with Honey 102
Beef Reduction 111
Guinness Mustard 114
Brandied Apricot Beignets with Chocolate Dipping Sauce 122
Lemon Soufflés with Boysenberries 58
Rhubarb and Raspberry Jam Roly-Poly with Vanilla Custard Sauce 121
cakes
Caramel-Walnut Upside-Down Banana Cake 121
Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting 97
Cornmeal Cake with Buttermilk Ice Cream
and Rhubarb Compote 103
dessert sauces, condiments
Rhubarb Compote 104
Frozen desserts
puddings
Dulce de Leche and Chocolate Chunk Bread Pudding 122
tarts
Honey, Date, and Pecan Tart 121