JULY/AUGUST 2019
13 Dinner Tonight
With recipes like Kimchi Pork
Burgers, Ratatouille Nachos,
Mojito-Marinated Chicken Kebabs
and Summer Vegetable Sesame
Noodles you’re covered for tonight,
and the next and the next and, well,
you get the idea.49 Good Life
Meet the duo slashing restaurants’
carbon footprints (p.50). Plus,
check out five kitschy-but-delicious
food festivals worth trekking to
this summer (p.55). And read up
on fascinating new research on
dogs and empathy (p.58).129 Morsels
Get your kitchen intel here! We’ll
spill our secrets to whipping egg
whites into glossy peaks, choosing
a new kitchen faucet that lasts
(p.130), mixing the perfect frothy
cocktail (p.131) and expertly
folding crust for a crostata, like the
one shown here (p.133).136 Food with
Purpose
How does your garden
grow? In Milwaukee, it’s with
recaptured stormwater, thanks
to this environmental engineer’s
innovative nonprofit.4 Editor’s Letter
6 Food Is Beauty
8 Chatter
10 Letters
134 Recipe Index61 Good Health
Should you really avoid eating
tomatoes and other produce in the
nightshade family? We examine
the science. And turn to page 64
to find out what to eat and do
to help stave off the disease that
strikes one in three Americans.71 Good.Food.Fast.
Skip the drive-thru and pull out
a super-fast, protein-packed
breakfast straight from your
freezer (p.72). We also rate the
best frozen burritos—sense a trend
here?—(p.74) and the latest crave-
JENNIFER CAUSEY; STYLING: MARGARET DICKEY (FOOD), HEATHER CHADDUCK HILLEGAS (PROPS)worthy snacks (p.78).
HOW TO
Fold a
Stone-Fruit
Crostata
(page 133)