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A Strawberry Cake for Any Occasion P. 28 Celebrating Holi with Love A Strawberry Cake Celebrating Holi With Love, Chefs Share Their for Any Occasion p. 28 Color, and Lots of Snacks p. 54 Passover Recipes p. 70 April 2021 The fondue-dipping, Crock-Pot-cooking, frozen-margarita-making year that impacts the way we eat today CHEESY ARTICHOKE FONDUE p. 52 April VOLUME 66 NUMBER 3 11 36 Family Meal 1971: A Year Bright, refreshing That Changed Gado-Gado Summer Food Forever Rolls and more How this fateful year weeknight meals. affects food today. 20 54 Healthyish Holi Hai! Start fresh with food- Celebrate Holi with centric cleansing chef Preeti Mistry’s tips from Ayurvedic snacks close at hand. chef Radhi BY SONIA CHOPRA Devlukia-Shetty. 62 22 The Fatigue All on the Table Is Real One writer Six delicious discovers the life- recipes to counter changing power kitchen burnout. of beef stroganoff. BY ANDY BARAGHANI BY BETH NGUYEN AND CHRIS MOROCCO CELEBRATE H0LI 70 24 IN TECHNICOLOR. A Night Like P. 54 Shop Tour No Other Locally sourced Seven chefs share goods and recipes that define creative bites make Passover to them. Good Neighbor AS TOLD TO a Baltimore staple. ALIZA ABARBANEL, INTERVIEW BY SARAH JAMPEL, AND EMMA ORLOW ADEENA SUSSMAN 27 81 Dish Decoded Egg Heads Chef Brandon Gray The Basically of L.A. pizzeria guide to eggs. Brandoni Pepperoni BY SARAH JAMPEL on the quintessential springtime pie. 88 BY ELYSE INAMINE Dream Dinner Party 28 Actor Lana Condor Sweet Spot believes in the magic Trust us, anytime of staying in. is the right time BY DAWN DAVIS to dig into Sarah Jampel’s strawberry . O I snacking cake. IN EVERY ISSUE G N 9 editor’s letter A R 30 T S 86 recipe index E The Pour I H 86 sourcebook P Consider canned O S cocktails the MVPs Y B of picnic season. G N I BY ALEX DELANY L Y T S ON THE COVER P 32 O R Leek and Artichoke P The Read . E Fondue (for recipe, see E L How rice became I p.52). Photograph by M a way for Miguel A Alex Lau. Food styling E H de Leon to connect by Victoria Granof. Prop Y B to his roots. styling by Sophie Strangio. H P A R G O T O H P IF WE PACKED ANY MORE FLAVOR IN THIS MANDU, WE’D NEED ANOTHER MANDU. Go bold. Go Bibigo. Authentic Korean dumplings now in the freezer aisle. Editor in Chief DAWN DAVIS Executive Editor SONIA CHOPRA Creative Director MICHELE OUTLAND Director of Editorial Operations CRISTINA MARTINEZ Test Kitchen Director CHRIS MOROCCO Editorial Design Test Kitchen Deputy Editor MERYL ROTHSTEIN Design Director CHRIS CRISTIANO Senior Food Editor ANDY BARAGHANI Senior Editor AMANDA SHAPIRO Art Director CHRISTA GUERRA Recipe Editor LIESEL DAVIS Bonappetit.com Editor SASHA LEVINE Associate Art Director LETICIA SARMENTO Assistant Food Editor JESSIE YUCHEN Basically Editor SARAH JAMPEL Test Kitchen Video Host BRAD LEONE Senior Staff Writer ALEX BEGGS Photography Culture Editor HILARY CADIGAN Senior Visuals Editor MICHELLE HEIMERMAN Digital Restaurant Editor ELYSE INAMINE Staff Photographers EMMA FISHMAN Associate Director of Social Media URMILA RAMAKRISHNAN Associate Editor CHRISTINA CHAEY Social Media Manager EMILY SCHULTZ Assistant Editor CHALA TYSON TSHITUNDU Operations Associate Analytics Director CLARA CHEN Digital Production Assistant NICO AVALLE Editorial Operations Manager NICK TRAVERSE Audience Development Manager ALEX PASTRON Assistant to the Editor in Chief JENNA ADRIAN-DIAZ Production Managers MATT CARSON, KATE FENOGLIO Entertainment Editor CAITLIN BRODY Copy Director GREG ROBERTSON Copy Manager BRIAN CARROLL Research Director JOSEPH HERNANDEZ Global Brand Advisor MARCUS SAMUELSSON Chief Business Officer JENNIFER MORMILE VP, Brand Revenue FRANCESCA COIA MAROTTI Head of Marketing BREE MCKENNEY VP, Finance ROB NOVICK VP, Marketing TARA MASON Senior Business Director JENNIFER CRESCITELLI HEADS OF SALES Fashion & Luxury DAVID STUCKEY Beauty LUCY KRIZ CPG & Vice JEFF BARISH Auto & Media/Entertainment BILL MULVIHILL Business/Finance/Technology DOUG GRINSPAN Health CARRIE MOORE Home & Travel BETH LUSKO-GUNDERMAN VP, Revenue–Midwest PAMELA QUANDT VP, Revenue–San Francisco DEVON ROTHWELL VP, Enterprise Sales–Los Angeles DAN WEINER CREATIVE Senior Art Director PHUONG NGUYEN Art Director STEPHANIE OLSEN RABINOWITZ Associate Art Director MIRIAM ROSS Executive Producer LLOYD D’SOUZA Senior Producer JULIE SULLIVAN Director of Creative Content Production DANA KRAVIS PUBLIC RELATIONS Executive Director, Communications ERIN KAPLAN Senior Manager, Communications SAVANNAH JACKSON PUBLISHED BY CONDÉ NAST WORLDWIDE EDITIONS PUBLISHED UNDER JOINT VENTURE Condé Nast is a global media company producing Chief Executive Officer ROGER LYNCH France: AD, AD Collector, GQ, Vanity Fair, Brazil: Casa Vogue, Glamour, GQ, Vogue premium content with a footprint of more than Global Chief Revenue Officer & Vogue, Vogue Collections, Vogue Hommes Russia: AD, Glamour, Glamour Style Book, GQ, 1 billion consumers in 32 markets. condenast.com President, U.S. Revenue Germany: AD, Glamour, GQ, GQ Style, Vogue GQ Style, Tatler, Vogue Published at One World Trade Center, New York NY 10007. 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Let Us Take You There. For food lovers craving an unforgettable culinary voyage, a cruise with Princess® takes the cake every time. Each fresh-by-design meal on board is a celebration of high-quality ingredients and unmatched creativity in the kitchen—a pairing you can taste upon your first bite. Princess aims for authenticity, tapping award-winning chefs and mixologists to craft delicious menus inspired by the culinary heritage of each destination. From homestyle dishes to elegant multi-course experiences enjoyed in our restaurants or in the comforts of your stateroom, Princess is sure to satiate your appetite with the flavors and flexibility you desire. The tastiest and most memorable journeys begin with Princess. ADVERTISEMENT Taste. Smile. Repeat. Dine like a local. Savor unique ingredients. Sip fine wines and artisanal spirits. Whether you’re enjoying our acclaimed onboard offerings or embarking on a thrilling shore excursion, Princess brings world-class dining to the table. GET HOOKED IN ALASKA It’s no surprise that America’s largest state is home to a cornucopia of wild and imaginative ingredients. Much of Alaska’s most famous exports are fished from its pristine waters, such as Alaska King Crab and five species of salmon. Docked in historic port towns like Juneau and Skagway, you’ll have the chance to sample a range of dishes made with an Alaska twist, from fish tacos to crab bisque and crab cakes. Curious if the seafood could get any fresher? With Princess’s Cook My Catch program, guests can hook their very own catch of the day and have the ship’s culinary team prepare it as they like. 7-Day Voyage of the Glaciers starting at $649 per person* DINE A LA MEXICANA Sail south of the border and you’ll sense a zest for life fueled by a dynamic and diverse culinary heritage. Dance and dine as you learn to make a variety of salsas—and margaritas—before hitting the dance floor for a step-by-step salsa demonstration with sweeping ocean views. Travel the countryside through historic villages and agave fields to tour a legendary tequila distillery, where the manufacturing process of this celebrated spirit unfolds before you (as you taste-test the final product, of course).
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