April/May 2008

Feature Articles		Page
A CASE FOR SPRING FEVER by Barbara Lynch A cool soup, a refreshing salad, and a mint relish lighten up a menu starring lamb		46
HOW TO COOK A PERFECT FISH FILLET by Tom Douglas, with Shelley Lance Sear first and then finish in the oven for a crisp crust and even doneness		46
PEAS FROM THE POD by Annie Wayte Sweet and tender, quick to cook, and incredibly versatile, fresh peas are the ultimate springtime treat		50
SPAGHETTI ALLA CARBONARA by Steve Connaughton To make this rich, creamy pasta, all you need is cured pork, cheese, and eggs		56
MAKE THE MOST OF GARLIC'S TWO PERSONALITIES by Jennifer McLagan Depending on how you cook it, garlic can be mellow and delicate or punchy and assertive		58
SWEET, CRISP BAKLAVA IS AN IMPRESSIVE ONE-PAN DESSERT by Cindy Mushet Made with phyllo dough, nuts, and a simple syrup, this make-ahead dessert is great for entertaining		54
MAKE FRENCH BREAD AT HOME by Allison Ehri Kreitler Learn a simple technique for baking light, crusty mini baguettes in your own kitchen		63
ONE GREAT PIZZA DOUGH THAT MAKES CALZONES AND STROMBOLI, TOO by Peter Reinhart		62
Departments		Page
RECIPE INDEX		6
MENUS		8
LETTERS		12
CONTRIBUTORS		16
ASK THE EXPERT Convection cooking		18
GREAT FINDS Ramekins		22
IN SEASON Fava beans		24
ENJOYING WINE Decanting		26
READERS' TIPS		28
EQUIPMENT Frittata pan, Raclette grill, Hand-held vacuum sealers, Review: Pod espresso machines		32
FROM OUR TEST KITCHEN Asparagus, Easy garlic peeling, Dried apricots, Fish spatulas, Fennel pollen, Ground sumac, Frenching a rack of lamb, Saffron		72
FOOD SCIENCE Gluten		80
TASTING PANEL Mozzarella		82
WHERE TO BUY IT		84
ADVERTISER INDEX / FINE COOKING SHOPPING GUIDE		86
NUTRITION INFORMATION		90
RECIPE FOLDOUT: QUICK & DELICIOUS Fast chicken dinners		90a
BACK COVER Make it tonight: Simple scallops for a special weeknight meal

A Cure for Spring Fever; How to Cook a Perfect Fish Fillet; Peas from the Pod; Spaghetti alla Carbonara; Make the Most of Garlic's Two Personalities; Sweet, Crisp Baklava Is an Impressive One-Pan Dessert; One Great Pizza Dough That Makes Calzones and Stromboli, Too