Pasta pillows stuffed with a mixture of beets, goat cheese and Parmesan are tasty enough. But Philadelphia chef and Rustic Italian Food author Marc Vetri takes them a step further: He tosses the "plin," as he calls them, with a butter-tarragon sauce and tops them with more Parmesan. The dish isn't baked like a traditional mac and cheese, but it's no less decadent.
Our April issue features the 20 questions every woman should ask herself, as well as a guide to getting more out of your annual checkup, Dr. Phil's secret to achieving any goal and our spring beauty o-wards (and how you can win every item featured!).