Letter from the Editor: How to Really Savor Summer
What to cook in the height of the season to make the most of it
We spent June evaluating our role as home cooks in fighting climate change with our Food for Future campaign. It left us with a lot to think about in terms of what we buy, consume, and benefit from in our food system—and most importantly, the cost it comes at. And though the campaign wrapped up in June, there’s no better time to consider making changes in our eating habits than the height of summer, when a bounty of fresh, local produce is (literally) ripe for the taking. Why not try to swap out heavier meat dishes for light veggie-forward meals, mix a plant-based alternative into your afternoon iced coffee, or exchange butter for olive oil? Small changes make a big impact, and in this case, it couldn’t be easier.
These ideas fall perfectly in line with the theme of our July issue, to savor the season and make the most of what it has to offer. Our chefs and editors are here to show you what to buy, make, and enjoy while the summer lasts—without breaking too much of a sweat.
A sneak peak of what’s to come
From bright, crisp summer salads to cold refreshments and homemade ice cream, it’s going to be a summer for the books. The month is chock full of no-cook ideas (even pasta sauce!) that keep you away from the stovetop and oven, so you can continue to enjoy great homemade meals, even in the heat. Undoubtedly, our ideas for in season fruit and vegetables are aplenty, so you’ll know just what to do with whatever you pick up from the market.
Recipes to get you started
Summer’s in full swing already, so here are some ideas to get started with:
Published on July 1, 2020