Contents
April 2009
Volume LXIX Number 4
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.
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.
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.
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.
Recipe on page 105.
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.
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.
Solutions for hectic weeknights.
64 Vegetarian Tonight
These spinach and red-pepper calzones are smokin’.
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.
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.
Magazine / Good Living
16 Fresh
Grease is the word. And you’re going to jail … a private hideaway in Sonoma.
