Brisket tacos and a serving of edamame succotash from Nancy's Bar-B-Q.

For the most part, I've been stuck at home for the past month and a half, and I'm starting to get lazy with my food prep. Lunch often consists of a heated-up can of Progresso soup, heaping handfuls of Cheez-Its and lukewarm coffee.

To break out of my rut (and to perhaps help you break out of yours), we're launching a new video series as part of our Make the Best of It! feature, which celebrates our readers' favorite restaurants, shops, bars and more, as well as our editors' favorite new eateries, hangouts, shops and experiences. And there are few people I'd rather reconnect with more than Nancy Krohngold, the restaurateur behind Nancy's Bar-B-Q, which now boasts two locations.

Via Zoom, Krohngold gave us the recipe for her beloved edamame succotash, and let us know how her restaurants are dealing with the new restrictions put in place because of the COVID-19 pandemic. Below the video, you'll find Krohngold's succotash recipe, to help you recreate it at home.

Nancy's Edamame Succotash

Serves 6

Ingredients

1 lb. (approximately 2 ears) fresh corn (frozen corn kernels are also acceptable)
1/2 lb. edamame (or soy) beans (fresh or frozen and defrosted)
4 Tbsp. butter
1-2 Tbsp. red bell pepper
1 bunch scallions (white part only)
1/2 cup heavy cream
Salt and black pepper, to taste

Directions

1. Cut corn from ears, blanch and drain. (Or defrost 1 lb. frozen corn.)
2. Trim scallions to white part only and slice thinly. Save green portions for another use.
3. Dice red bell pepper.
4. Melt butter in saucepan or skillet.
5. Add red bell pepper and scallions to skillet and sauté, stirring occasionally, until scallions are transparent. Do not allow them to brown.
6. Add edamame and heat for approximately 10 minutes or until tender.
7. Add corn and heat for approximately 5 minutes.
8. Add cream, salt and pepper, and heat to boiling.
9. Taste, adjust seasoning and serve.

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