The title of this month’s Bon Appetit letter from the editor was “What Meat? This Salad will Steal the Show at your Next Barbecue“. I love Adam Rapoport’s introductions and always make a point to read them. He has a way of putting a sense of time and season to the issue in a way every magazines should, otherwise we would just buy cookbooks. We wouldn’t follow blogs, we’d just search the archives. For me, I love following in-the-moment posts and magazine issues because, while I may not make a whole ton of the recipes, I feel this great sense of being in the season, in the kitchen (or backyard) with the writer and cook.