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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.