Explore fresh, seasonal cooking with Saveur’s April 2015 issue. Dive into market-fresh recipes, vegetable-centric dishes, and even grow-your-own salad inspiration! Discover spiked green juice cocktails, a luscious lemon tart, and a warm wheat berry salad with bright favas and trout roe. Plus, master perfectly crafted beet and ricotta gnocchi with aged balsamic. Don’t miss the kitchen design special and a must-try chicken wings recipe. A celebration of vibrant flavors and culinary creativity!

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