April/May 2007

Feature Articles		Page
A TASTE OF SPRING by Tasha DeSerio Welcome the season with a menu inspired by the market's freshest ingredients		38
THE MOST DELICIOUS GLAZED HAM by Bruce Aidells From the market to the kitchen, here's how to shop for and bake the perfect ham		44
HOW TO MAKE FLAKY, BUTTERY BISCUITS by Peter Reinhart An unusual mixing method is the secret to the flakiest buttermilk biscuits you've ever tasted		48
CARROTS, PURE & SIMPLE by Dan Barber This quartet of delicious recipes shows that you don't have to fuss to highlight the essential sweet flavor of carrots		51
SEAR & SAUCE FOR FAST SHRIMP SAUTÉS by Tony Rosenfeld A few key techniques guarantee great results		56
RHUBARB'S GREATEST HITS by Karen Barker Brighten up your favorite desserts with sweet-tart rhubarb		60
KNIFE SHARPENERS by Adam Ried We'll help you sort through the options to find the one that's right for you		64
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		10
LINKS		14
CONTRIBUTORS		16
IN SEASON Artichokes		18
ENJOYING WINE Greek wine		20
EQUIPMENT Innovative nutcracker, Clip-on spoon rest, Yogurt maker, Double-duty sinks		24
GREAT FINDS Salumi		30
ARTISAN FOODS		32
READERS' TIPS		34
FROM OUR TEST KITCHEN Ramps, morels, and fiddleheads; Cornish hens; Slicing onions; Leftovers: ham; Fresh chervil		72
WHERE TO BUY IT		78
ADVERTISER INDEX / FINE COOKING SHOPPING GUIDE		82
NUTRITION INFORMATION		84
RECIPE FOLDOUT: QUICK & DELICIOUS Seven dishes that bridge the seasons		84a
BACK COVER: MAKE IT TONIGHT Bourbon-Chocolate Mousse

A Taste of Spring, The Most Delicious Glazed Ham, How to Make Flaky, Buttery Biscuits; Carrots, Pure & Simple; Sear & Sauce for Fast Shrimp Sautés; Rhubarb's Greatest Hits; Knife Sharpeners