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Bon Appétit pulled a little bait and switch with its April cover. What you see is a sugary, teetering tower of delicately iced cupcakes. And that recipe is in there... But what you really get with this issue is a bounty of fresh vegetables and seasonal menus, including a feature on using all that produce that'll be coming in your CSA box.

The article has 16 recipes: four for asparagus, four for artichokes, four for carrots, and four for greens. They aren't all vegetarian, but 12 of them are (if you swap out some chicken broth with vegetable broth), and they all look delicious. We really liked the Stuffed Artichokes with Capers and Pecorino Cheese (above) and Skillet Greens with Cumin and Tomatoes.

You can read get the recipes here: Cooking Out of the Box.

One short story you might overlook is "Healthy Pantry, Happy Home." It highlights 12 pantry staples that keep well and provide the base for quick, nutritious meals. Not all of the suggestions — kalijira rice, black beluga lentils — are easy to find if you aren't near a Whole Foods, but we were inspired to trade our peanut butter for almond butter and our honey for agave nectar. All of the staples are nutrient rich and taste better than their more commercial cousins.

Unfortunately the article isn't available online, but if you have a copy of the magazine, it's a quick, interesting read.

(Images: Kana Okada, James Wojcik, and Coral von Zumwalt for Bon Appétit.)