Want some free ice cream?  If you’ve got a Häagen-Dazs® shop nearby then you’re in luck!  Tuesday, May 13 from 4-8pm participating Häagen-Dazs® shops are giving away free samples of one of the newest Häagen-Dazs ice cream flavors for free: Häagen-Dazs Vanilla Honey Bee. 

The details:

Looking for things to cook in May?  In the latest issues of Food & Wine, Gourmet, Cooking Light, Bon Appétit, Cook's Illustrated, and Saveur you'll find the perfect food for spring, great food from around the world and some awesome foodie destinations for your upcoming summer travel (or perhaps more accurately your travel wishlist!)

Food & Wine:  The cover of the May Food and Wine just oozes Spring, Thai Seafood and noodle salad paired with a crisp white wine from Spain.  The May issue also takes you on a bit of a  world tour showing you some of the best new dishes and hottest cuisines from Istanbul to Kansas City, Missouri and back through Brazil.  Learn how to make the perfect cupcake in their test kitchen and check out what Pinot Noirs made the top 30 list.

Gourmet:  Itching to learn more cooking technique or to learn to cook other cuisines?  Gourmet has scoured the globe to find the top cooking vacations for you.  This issue is devoted to telling us all they have found on cooking schools targeted at travelers who want to combine a passion for food with a passion for travel.

Cooking Light: Got Rhubarb?  Or itching to get the grill going?  You'll find great recipes for both and much more in the May issue of Cooking Light.

Bon Appétit: The Travel Issue!  This month Bon Appétit travels the world from Paris to Ireland, to Morocco, to Mexico to Kuala Lumpur for an amazing assortment of food and recipes.

Cook's Illustrated: For the May/June issue Cook’s Illustrated provides their solutions to a bunch of tasty items including grilling t-bone steaks, making hummus, and poaching salmon.

Saveur:  American crab is the focus this month starting with amazing front-cover photo and accompanied by amazing dishes.  Or check out some healthful brown rice dishes or great spring recipes including one for your spring crop of fava beans.

April is here which means it is time for our monthly cooking magazine round-up for the latest issues of Cooking Light, Saveur, Bon Appétit, Food & Wine, and Gourmet. But first, remember that although we post our magazine round-up at the beginning of each month the recipes for many of the magazines become available by the third week of each month.  Some such as Bon Appétit and Food & Wine are typically available by the 15th of each month.

Several of this month’s magazines have a focus on Italian food.  Cooking Light teaches how to make fresh pasta while both Gourmet and Saveur explored Italian cooking - which did you like better?

Cooking Light: This month you can learn all about fat, cook Passover dinner, and make your own pasta.  You’ll also find a bunch of great recipes including the crab cakes on the cover and a focus on Halibut which is in season now.

Saveur:  This issue explores the secrets of Italy’s greatest food.  Included are regional sauces, rich lasagna, a pasta primer, and more.

Gourmet:  Italy is the focus this month: the food of Puglia, generations of Umbrian recipes from cookbook author Ursula Ferrigno, and everything Venice.  This issue also presents a great Passover dinner using matzo in a variety of ways. And an article on a farming model for the future that is a must read for those frustrated with the Farm Bill.

Bon Appétit: This issue is packed with recipes for the season’s best including peas, asparagus, artichokes, carrots, and cooking greens; as well as some great egg centric recipes.  Want to have a party?  Then how about throwing a Thai party? Or share a time-honored Passover celebration.   Also, included in this issue is the annual kitchen section featuring the kitchen that a designer created for himself.

Food & Wine: Lovely oven roasted lamb chops grace the cover of April's Food & Wine.  This issue is all about America's best wines from vineyards in such places as Pennsylvania, Virginia, Idaho, and upstate New York to the more familiar California regions.  Their writers have also been scouting out the inventories of various wine shops across the country, letting us in on their favorites and, of course, there are enough great recipes in this issue to compliment every single vintage featured.

The March issues of Saveur, Bon Appétit, Food & Wine, Gourmet, Cooking Light, and Cooks Illustrated are here. 

Here is a quick overview of what you'll find in the March issues:

Saveur: The beauty of butter. It's rich, it's luscious and it's back. In this special issue Saveur pays tribute to this ultimate ingredient.

Bon Appétit: Celebrations rule this month. Start with planning a better party and then celebrate St. Patrick’s Day by making your own corned beef, celebrate Easter with an old-fashioned Southern Easter or follow one of three foolproof recipes for a party.  But be sure to save room for warm, sticky and gooey recipes by Jill O’Connor the author of the absolutely fabulous cookbook Sticky, Chewy, Messy, Gooey.

Food & Wine: The Kitchen Issue! 27 of the best small appliances on the market, everything from $17 rice cookers to $600 espresso machines.  Love Tea? Find out which ones are the best and where to get them.  Discover why House Wines are now all the rage, and like always loads of great simple seasonal recipes with wine pairing suggestions.

Gourmet: An issue full of some classic French bistro recipes – pot-au-feu, cassoulet (vegetarian), coq au vin-like chicken in Riesling, and of course profiteroles with coffee ice cream and chocolate sauce. As always, there’s interesting articles from around the world. Due to the resurgence of Absinthe in the United States, especially noteworthy is the article on the small French town of Haut Jura.

Cooking Light: Explore cooking with maple syrup, balance the five tastes in your cooking, learn the difference between simmering and boiling, and gather some fad-free nutrition advice.   Or simply devour the fabulous, fudgy mint brownies that will stare back at you from the front cover!

Cooks Illustrated: The Cooks Illustrated test kitchens have found great ways to prepare: roasted chicken, salmon and vegetable salads; yellow layer cake; Tuscan bean stew; meringue cookies, oven-roasted salmon; and meat sauce.

Foodies find recipes everywhere, including newspapers.  That’s why today Project Foodie is adding our first newspaper, the San Jose Mercury News, to the Project Foodie Recipe Box!  With today’s addition you can now search for recipes from the Mercury News, you can save details about Mercury News recipes in your Project Foodie Recipe Box, rate the Mercury News recipes and comment on the Mercury News recipes.  Best yet, you can do all of this along with the recipes from your favorite cooking magazines including Bon Appétit, Cooking Light, Cook’s Illustrated, Food & Wine, Gourmet, and Saveur all on one website. 

With Project Foodie lost recipes are a thing of the past! You no longer have to frantically search for your favorite recipes among multiple magazines and websites – just go to Project Foodie for recipes from all of your favorite cooking magazines! And newspapers too!