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.

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