Summer! It’s hot, sultry, and delicious as our markets explode with heat-propelled bounty. In this issue we take advantage of those riches and beat the heat with recipes for foods that will cool you. Paola Thomas gives us a picnic menu that includes a Brit’s-eye view of what makes a proper Pimm’s, (don’t call it a Cup!). And Sylvia Fontaine chills out with a Shrimp Aguachile and Cucumber Gazpacho in Cooking Fresh. Jenn Crain get’s the skinny on the origins of tumbled oysters right here in the South Sound, and Matt Mornick get’s John Sundstroms answer to what to do with summers bounty in the form of the classic Pistou.
All this and more in the July/August issue, available now.