This week, one of my favorite restaurants in New York posted a photo of fresh and slippery cured trout crudo, topped with gooseberries, currants, yuzu kosho, and edible flowers. With it ran the following caption: “We are angry & hurting & feel dumb posting about trout. But food is how we love.”
Over here at SAVEUR, we’re all processing recent news in our own ways, and heading into the holiday weekend, we’re doing what we can to support the people and causes who need it the most. But for those of us who consider food a love language, cooking together and feeding one another is an essential comfort.
Although grilling season is already in full-swing in the States, Independence Day might just be the pinnacle of communal summertime cooking. This year, I’ll be pivoting my focus away from the coals towards the most comforting side dishes I can find. Writer Rossilynne Skena Culgan has shared with us a fantastically retro recipe for strawberry-pretzel “salad” that will certainly be making an appearance at my next family BBQ, and I’ll also be revisiting some of the many stand-out potato salad recipes from our archives.
I hope you’ve been enjoying our test kitchen manager Fatima Khawaja’s new weekly recipe series as much as I have. Later this month, we’ll be launching another new column—this time from our senior recipes editor, Benjamin Kemper. More on that soon!
We’ll also be ramping up our news coverage and features this month, so if you haven’t already, do consider signing up for With Relish, a weekly send from our culture and trends editor Megan Zhang. And whether you’re staying put this summer or vacationing further afield, be sure to keep an eye on our Instagram stories as our editors and contributors explore destinations from Nantucket to Marseilles to Pakistan.
Onward!
–Kat Craddock, Editorial Director
