from the editor
AS SPRING GREETS SUMMER, I look forward to getting back into my
weekend farmers’ market routine. Saturday mornings start early, coff ee in hand, visiting my
favorite vendors to see the produce they have piled high. They proudly tell me about the
varieties of peas and alliums they’ve harvested, and we always exchange recipe ideas. Back
in my kitchen, I remember those conversations as I string sugar snap peas and wash greens;
I feel even more connected to the land that surrounds my hometown of Birmingham,
Alabama, and the food I’ll serve my family for dinner.
The fi rst recipe I’ll be making from this issue with my Saturday market haul is the Sugar Snap
Pea Salad with Walnuts, Herbs, and Burrata on page 13. This is the kind of dish I could eat for
breakfast, lunch, and dinner. Next up, I’ll turn to our “Burgers Beyond Belief” story on page
- Just when I offi cially decide the Nashville Hot Quinoa Burgers are my favorite, I’ll change
my mind again. Each of these burgers is so good, I promise you won’t miss the meat between
the buns.
As always, this issue is packed with weeknight meal solutions, from sheet pan suppers and
fi ve-ingredient recipes to quick summer pastas and easier-than-ever barbecue thanks to the
Instant Pot.
I hope you enjoy every delicious bite this season has to off er!
Enjoy cooking real food, every day.
P.S. Send me an email at bbell@hoff manmedia.com and let
me know what recipes you are cooking from this issue. I’d also
love to hear what you’d like to see more of in the future.