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.