Succotash is a traditional stew of fresh butter beans and corn made velvety by the last-minute addition of butter. The basics—beans and corn—are a must, but beyond that it seems most every Southern family has its own particular version. I typically let the farmer’s market determine the mix of vegetables, but this rendition, with sweet bell peppers, basil, and summer squash, is one of my all-time favorites.
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.