Sweet corn and fresh lima beans are natural garden partners and one of my favorite vegetable combinations. I like traditional American succotash (originally a Native American dish, in fact), in which the vegetables are cooked together in water, milk, or cream. But limas and corn are especially delicious when prepared by my covered-skillet method, with olive oil and garlic (and a bit of peperoncino). You must use fresh-cut corn kernels and lima beans right out of the shell for this dish—frozen corn and limas will get mushy and just don’t have the flavor. Cutting corn kernels off the cob is easy. For a fast method, see below. And shucking lima beans is a pleasant task that I enjoy. Though I admit that Gianni, my mother’s boyfriend, is always happy to help me when I’ve got pounds of beans to shell.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.