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magazine cookingclub succotash of corn fresh lima beans tomatoes and onion
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
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The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
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The Giant Bean Succotash is the ideal way to use up summer’s bounty.
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Get out your cast iron skillet for this summery succotash recipe.
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
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The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.
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Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts.
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This lima bean soup recipe calls for soaking the beans overnight, but the resulting creamy texture is well worth the time.
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A bright, vegetable medley spiked with zesty herbs and cornmeal okra.
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These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
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We love the flavor and texture of dried butter beans, but you can make this recipe with three 15-ounce cans of butter beans instead.
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This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.
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The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.
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