• Yes, French woman do indeed drink wine.
• Here's what you need to have a garden party this summer.
• How to make homemade jam.
• A quick guide for what to make for June events such as graduations and Father's Day.
• How to add flowers to any meal.
• This month's recipes include: Chilled Tomato-Tarragon Soup, Grits, Cheese, and Onion Souffles, Tomato, Red Onion, and Basil Bruschetta, Deep Dark Chocolate Cookies, Blackberries with Mint Tea Syrup and Yogurt, and Coconut Cake with Mascarpone Frosting.

• The cover this month is food porn for those of you who love corned beef.
• Five ways to make potatoes, including Sicilian-Style Potato Gratin, Mustard and Coriander Roasted Potatoes, Twice-Baked Potatoes with Two Cheeses, Baked Potato and Carrot Mash, and Potato Soup with Kale and Chorizo.
• Easter dinner, Southern style.
• And let's not forget St. Patrick's Day.
• This month's recipes include: Caramel-Walnut Upsidedown Banana Cake, Pasta and Broccoli, Marinated Baby Vegetables, Pear and Raisin Crumble, and Cinnamon Rolls.
• Also in this issue: Why it's hard to get kids to eat their vegetables, rolling pins, Piedmont wines, and an interview with Michael Jordan.

• The world of organic meat.
• Have an Earth-friendly dinner party.
• Shopping the seasons.
• This month's recipes include: Cauliflower Steaks with Cauliflower Puree, Sauteed Brussels Sprouts with Lemon and Pistachios, Whole Grain Pancakes with Wild Blueberry-Maple Syrup, Seared Arctic Char with Broccolini, Olives, and Garlic, and Coconut-Chocolate Chip Cupcakes.
• Also in this issue: Organic dark chocolate, the 10 best eco-friendly restaurants, shopping tips, an interview with Pierce Brosnan, and new columns.

• The classic food mag gets a makeover. Here's a letter from Editor-in-Chief Barbara Fairchild explaining the new look.
• The magazine picks the best dishes of the year, including the Indulgence of the Year, the Cuisine of the Year, the Ingredient of the Year, and the Dish of the Year.
• A slideshow on how to throw the best cocktail party this holiday season.
• Radicchio is not your average green.
• The top 20 recipes of 2007.
• They also pick the best puddings.
• If you haven't seen it, check out the Bon Appetit blog.
• More recipes: Baked Apple, Raisin, and Brown Sugar Dumplings, Fried Egg and Sausage Ciabatta Breakfast Pizzas, and lots of holidays desserts.

• Everything you need to know, kitchen-wise, about Thanksgiving, including four different kinds of turkey and gravy, four different kinds of stuffing, six different types of potatoes, and even four variations on cranberry sauce.
• What to do with the turkey carcass.
• What to cook the other 29 days of November.
• Gifts for the cook on your list.
• Ideas for a simple, chic holiday party.
• More recipes from this month: Whole Wheat Dinner Rolls, Greek Salad Pita Sandwiches, Brown Sugar Ice Cream with Cayenne-Spiced Walnuts, and The Perfect Pie.

Forget about newtons. Fresh figs are taking over with new varieties and lots of new ways to use them, sometimes simply raw and cut open the best. Other recipes are: Pork Chops with Roasted Figs, Fig-honey Gelato, and Fig Salad with Prosciutto and Basil.

Bon Appetit magazine celebrates 50 years with its first ever cookbook. Three recipes from the book: Grilled Steak Salad with Green Beans and Blue Cheese, Spicy Roast Chicken with Tomatoes and Marjoram, and Giant Chocolate-toffee Cookies.

On the dining scene, little Delicious caters to Frank Gehry and other "creatives" in an industrial park in Playa Vista. SIV gives new Philippe Starck-designed Katsuya in Brentwood one star (*).

• Bon Appetit continues its 50th Anniversary. This month: vote for your favorite chili recipe (and enter their contest).
• It's cold as hell in many parts of the U.S. right now, so how about some winter recipes? Brown Butter Soda Bread, Lavender Honey Tea Bread, and Mango Gingerbread With Macadamia Streusel. 
• Also in the March issue: warm, gooey desserts, steakhouse greats, the debate over foie gras, and the secret to great soups. Oh, and what about the secret to better biscuits? It's cheddar!