from the editor

The best way to capture the season? Start with peak produce, then treat simply for fresh, vibrant flavor.

WHAT DOES EATING SEASONALLY MEAN? The idea is often confused with eating only organic or local foods, but it’s really much broader than that. It means celebrating the arrival of fruits and vegetables at their most delicious peak, no matter how fleeting (figs and apricots) or prolonged (zucchini and summer squash). It also means honoring produce in its freshest, purest form. Coincidentally, peak-season fruits and vegetables are also the easiest and fastest to prepare.

The work-ahead nature of publishing means Cooking Light experiences the seasons a bit differently. We grill outdoors in January and baste turkeys in July. Still, when bushels of fresh produce appear, our Test Kitchen experts quickly develop ways to capture that moment of freshness. Every recipe in this issue captures produce at its best throughout the year.

We begin with the delicate lettuces and juicy berries of spring, followed by the plump tomatoes and crisp sweet peppers of summer. A chapter of fall and winter recipes will come in handy when hearty greens and winter squashes appear. Herbs deserve their own chapter for the powerful pop of freshness they add to every dish. Finally, pickles and preserves let you enjoy the best of every season all year long. Fresh, fast, and so easy, these are the produce-forward recipes we can’t wait to share.