Cookbook Club / page 30
In ’wichcraft, superstar chef Tom Colicchio provides recipes for re-creating his legendary sandwiches. For videos, a forum, and more recipes, including a peanut butter and jelly
exclusive, visit gourmet.com.
One Fine Day / page 66
Explore the fresh flavors of spring with the perfect dishes to complete your Easter feast. this joyous tradition, an herb-infused pork roast, golden potatoes, and candied-fennel-topped lemon cake will bring a table’s worth of smiles. Plus, Gourmet’s Gerald Asher shares the ideal Chardonnays for Easter and Kosher reds for Passover in Wine Advice (p.28).
A Map of Flavor / page 88
Taste the soulful foods of the Mediterranean and the Middle East at your Passover celebration. Lemon mint braised artichokes, spice-rubbed Cornish hens, and Sherry jus complete a vibrant and memorable meal.
Cook Smart: Transformers / page 80
Three eggs. Two lemons. Five extraordinary desserts. Gourmet shows you how to turn these modest ingredients into a brilliant, shining moment at the end of a meal.
Green Fairy Tales / page 26
The truth about absinthe is compelling enough that its many legends can safely be ignored. Learn these facts about the flavored spirit...
No Such Thing as a Free Lunch / page 46
For generations, the students at Red Cloud Indian School raised their own food—until the federal government got into the act. Today, Cloud’s officials are trying to get back to the heart of the school’s identity and create a new approach to children’s nutrition.
Gourmet Travels
Who’s Afraid of the Big Bad Bill (p.38): Guy Dimond takes us on a culinary tour of London, revealing the best food at the right price. In Sea Change (p.98), Jane Daniels Lear explores the Outer Banks, home to a culture steeped in resilience and food that is impeccably fresh and uncomplicated.
Ten-Minute Mains / page 62
Make the most of a hectic weeknight with Mediterranean grilled lamb steaks and creamy cheese tortellini with asparagus prepared in just ten minutes.
