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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.