May/June 2014 Table of Contents
48 | Plug-In Party
Cookout season is here and we've got the secret weapon for making it stress-free and totally delicious ... the slow cooker!
By Carolyn Malcoun
56 | Cakes to Celebrate!
For graduations, birthdays and all your big moments, here are three light and luscious cakes that are as easy to make as they are lovely.
Recipes by Nick Malgieri
62 | Chopped
Get out the knife and cutting board for crazy-good summer salads for every occasion.
Recipes by Romney Steele
68 | Preserving Tradition
Want to make blow-your-mind pickles and preserves? All you need is one part fresh produce, one part inspiration from canning whiz April McGreger and a nod to the old-school techniques of preserving in the South.
By Ronni Lundy
76 | Tiny Shrimp, Big Business
Our appetite for shrimp is colossal, but can the world's oceans keep up? Is farmed better? Is imported safe? How do you find the best? Here's what you need to know about America's favorite seafood.
By Ben Paynter, recipes by Carolyn Casner
9 | Swoon-Worthy Apricots
10 | Good News on America's Diet
12 | A World Without Bees?
14 | Shop Smart: Veggie Burgers
16 | Protein-Packed Power Breakfasts
Healthy in a Hurry
21 | Farmers' Market Fresh Dinners
31 | Best Bets for Cherry Season
36 | Quick Dips
39 | Tasty Ideas for Chicken Tonight
85 | Techniques: Fried Rice
91 | Tips & Notes
92 | Curds & Suds
By Gretel H. Schueller