I haven't been doing much cooking lately, and what cooking I have done, I have not taken pictures of or written about.
Once or twice a year, Fine Cooking publishes a special edition that isn't included with your regular subscription. They are usually compilations of recipes from the magazine, with the occasional new recipe thrown in. I like the special editions because I notice recipes that I overlooked, or that I had marked to try but never did. They are also good issues to keep in the car, handy when you're uninspired at the grocery store.
This most recent special issue, Cooking Fresh, includes a couple of recipes already on my favorites list from when they were originally published: Fennel & Red Onion with Arugula (#63), Twice Baked Sweet Potatoes with Chipotle (#67), Smashed Red Potatoes with Basil & Parmesan (#70), and Risotto with Corn, Tomatoes & Basil (#59).
Last week, we had Summer Squash Salad with Lemon, Capers & Parmesan (#72). Despite a recommendation from Sheri, as well as rave reviews from Fine Cooking's Cooks Talk discussion board, we weren't crazy about it. I'm not sure why, but for some reason we like the parts more than the sum of the parts.
We had better luck last night with Tortellini with Artichokes, Roasted Peppers & Olives (#66). The Mediterranean flavors came together perfectly with oregano and feta cheese. It's destined to be a repeat.