Serious Eats: Recipes

Dinner Tonight: Summer Succotash with Bacon

[Photograph: Blake Royer]

When I improvised a recipe for succotash a few weeks ago, the idea stuck in my head. It seemed like a perfect way to employ all kinds of summer produce, and I loved the varied textures. Digging around for more recipe, I came across this one from Gourmet via Deb at Smitten Kitchen. Unlike my original recipe (and many traditional succotashes), there's no milk or cream here. Just lovely, lovely bacon fat and a shot of sherry vinegar to wake the whole dish up. It works.

To turn it into a proper meal, I toasted two slices of crusty bread, rubbed them with a cut garlic clove, and drizzle with olive oil. It's the kind of meal you eat on a table on the back deck, or makes you wish that you had a table on a back deck, a glass of wine in hand, sort of eating it like an open-faced sandwich, sort of eating it with a fork, sort of spilling it on your shorts and sort of not caring. In other words: summer.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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