I seriously don't know where to begin. We're so excited to share this issue with you — it truly is the quintessential summer food. We'll now be producing four seasonal issues per year. We're making this change so that we can provide you with two larger, higher-quality issues when you've told us that you want them most, Summer and Holiday. You'll still find all the Test Kitchen-approved recipes, tips, and techniques you've come to rely on us for. And now you might be wondering, what's in this expanded issue? Not surprising, grilling is front and center throughout the pages. We're also "going green" with a vegetarian primer and three classic sammies that are vegan (and gluten-free), plus we have info on ways to shop, grow, and cook green. Vinegar gets special attention, most notably in our veggie fruit pickling spread. But we're not just "putting up" pickles; there's homemade fruit preserves you won't want to miss. And sweets aren't lacking in this issue. Homemade ice cream gets a special shout-out — and does double duty in boozy shakes. Fruit-forward desserts grace the pages, and a party-worthy slab pie is part of the bourbon bash. Overwhelmed? I'd say you can't go wrong with whichever recipe you start with.
