The cover is a red-white-and-blue ode to summer dining. (Look at those s'mores!)
A centerfold design at the back of the magazine is a creative way to showcase the best in burgers.
At the beginning of the magazine, there are 50 ways to celebrate summer, including tasting tomatoes off the vine, eating corn off the cobb (dressed with salt, pepper and lime), throwing a pool party and eating leftover pie for breakfast.
This feature (Eat Out at Home) has a gorgeous recipe for stuffed tomatoes that uses fresh goat cheese and marjoram. I really can't wait to try this one.