Take advantage of the season's freshest ingredients by making inventive, delicious side dishes for the dinner table, barbecue, or picnic basket.
Celebrate the transition from spring to summer, that very short time when the bounty of both seasons' produce is available, with this fresh, flavorful succotash recipe.
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.