Inspired by the classic American succotash, this version takes a bright, modern turn with the bold, sun-kissed flavors of the Southwest. Instead of simmering, Chef Andrew Cohen gives the vegetables a quick sauté, preserving their freshness, crunch, and natural sweetness. Snap beans stand in for traditional limas, and layers of onion, bell pepper, corn, and...Read More

This dish was inspired by a memorable meal I enjoyed in New Mexico on my honeymoon. The flavors of roasted chiles, garlic, and cream left such an impression that I had to recreate it at home. My wife loved it so much, I reverse-engineered the recipe — and it has since become a special-occasion favorite....Read More