Here's a taste of the major food magazines and their April issues.
Gourmet does a Southern Easter that includes shrimp butter toasts and glazed ham with pineapple mustard sauce. They also look at a traditional Passover meal with some new flavors thrown in. Then they take a world tour with Indian kebabs, food from China's Xinjiang region, and a feature on Dublin, Ireland.
They also look at vegetarian meals with interesting recipes that include curried red-lentil stew. Then they look at the pressure cooker with a review that wonders if pressure cookers replace the microwave.
