Celebrate the Seasons Issue 16

In Issue 16 (June 2017)

  • Classic Southern Fried Chicken
    From Memorial Day to Labor Day, summer features lots of occasions to bust out this all-American feast.
  • New Potato & Pea Salad
    For a fresh take on an old classic, combine simple ingredients and quality produce for a potato salad people won’t be able to deny.
  • Caprese Salad Kebabs
    For a touch of Italy, serve this simple side that requires just a few ingredients and comes together in minutes.
  • Cantaloupe- Strawberry Salad with cucumber, mint & honey-lime vinaigrette
    Light and refreshing fruit with crunchy bites of crisp cucumber, this salad is the best of the season all in one bowl.
  • Pork Sandwiches Au Jus with quick-pickled lettuce
    Full of updates on some of the best picnic classics, this spread is fresh-flavored but still steeped in tradition.
  • Pasta Salad with bacon & ranch
    Creamy and tangy and loaded with vegetables, this pasta salad is the epitome of summer, and oh-so good.
  • Crunchy Cabbage Slaw with fennel & kohlrabi
    Known as a cabbage turnip, kohlrabi is right at home in a slaw, and fennel adds some subtle anise flavor you’ll love, love, love.
  • Spinach Dip
    This creamy, addictive dip couldn’t taste any fresher, or better, especially when served with raw seasonal vegetable dippers.
  • BBQ Flank Steak with whiskey-cola bbq sauce
    Glazed with sauce made from the marinade itself, this isn’t just grilled steak — it’s delicious barbecue fare.
  • Grilled Sweet Corn with basil-lime butter
    Grilled corn has a very distinctive campfire flavor. Doused with a basil-lime butter, this will be one of the season’s favorites.

Celebrate the Seasons Issue 16


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