Short rib, scallops, succotash from Le Pigeon: Cooking at the Dirty Bird by Gabriel Rucker and Meredith Erickson and Lauren Fortgang and Andrew Fortgang

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tekobo on July 14, 2018

    I made the succotash to go with a BBQ. Worked well. Used broad beans, one green pepper, courgette, golden crookneck squash, red onions and corn. Mark turned the left overs into soup with potatoes. He liked that too.

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