'succotash' on Serious Eats

Creole Succotash from 'Treme'

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork. More

Dinner Tonight: Summer Succotash with Bacon

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. More

Dinner Tonight: Corn Macque Choux

Chalk this up as another dish I'd never heard of before. I just had some corn, a few tomatoes, and a bell pepper from the market and needed a way to use them. Then I found Macque choux (sometimes spelled maque choux) in the Lee Bros. Southern Cookbook and was seduced by the history. More

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