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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
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