SOMETIMES, THIS MAGAZINE BUSINESS is like parenthood. I’m not supposed to play favorites, but I’ll let you in on a little secret: This is my favorite recipe issue of the year so far. And just in time, too, especially now that farmers markets are heaving with late spring and early summer produce. Not to mention the upcoming slate of cookouts for Memorial Day, Juneteenth, July Fourth, and Labor Day. You have dinners. We have recipes.
The season of abundance comes with the kinds of problems we’re grateful for, like what to do with the squash fatigue that creeps in around midsummer? Enter chef Vishwesh Bhatt, aka “The Gourdfather” (p. 78), whose recipes for squash and its kin in the cucurbit family will be on my dinner playlist all season long. Start with the Summer Squash and Shrimp Fricassee (p. 89)—a ridiculously fast and simple dish that can do double duty for weeknight dinners or backyard gatherings—and then see where else Vish’s recipes take your garden or market haul. We guarantee you’ll come back to that story for seconds. Want to step up your grilling game? Meet the Martirosyan family behind Mini Kabob, the tiny restaurant where in-the-know Los Angelenos go for their fix of chicken and beef skewers grilled over coals. You’ll find their story, and family recipes, starting on p. 102.
The months ahead are all about simple pleasures, and it’s hard to think of a purer example of that in food form than ice cream. Treat yourself to the recipes in “Super Scoops” (p. 90), a collection of luxurious ice cream recipes from chef and cookbook author Fany Gerson, who captures summer’s fresh flavors and shares her smart tips for making ice cream at home.
Happy summer cooking to all of you

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