Monthly Archives: December 2010
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well.
It should come as no surprise that okra is the characteristic ingredient in this southern variation on succotash. If you like okra (and admittedly, not everyone does), you’ll enjoy this dish.
The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, with a pleasant combination of flavorful vegetables. Photos by Evan Atlas.